HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, peppers and celery in butter. Cook vermicelli in chicken broth. Add Ro-Tel and Worcestershire sauce. Cook until thick, stirring frequently. Then add peas and mushrooms. Stir in cheese pieces until melted. Combine vermicelli mixture with onions, peppers and celery. Mix in chicken pieces. Pour into two 2-quart casserole dishes. Heat in oven until bubbly. Freezes well. Make 1 for now and 1 for later.
Mix all ingredients in saucepan and stir over low heat until chocolate and shortening melt. Bring to a full, rolling boil, stirring constantly. Boil 1 minute. Remove from heat and beat until lukewarm. Stir in 1 teaspoon vanilla and 1/4 cup milk. Spoon while warm over ice cream.
Slice cabbage fine and place in kettle. Add fat, salt, pepper, spices, sugar and water to cover. Heat, pare, core and slice apples. Add to cabbage and cook 1 hour. Add vinegar and simmer 1 hour longer. Serves 6 to 8.
Mix ingredients. Add 2 cups of cold water. Cook over medium heat, stirring constantly. Cook until mixture thickens. If soup is too thick, add more water.
Spread frozen rolls in a 13 x 9-inch pan and sprinkle with dry pudding. Melt butter; add sugar, cinnamon and nuts. Pour butter mixture over rolls. Cover tightly with foil and leave on counter overnight. Bake in the morning at 350° for about 30 minutes. Turn out onto serving platter.
Cream margarine and shortening; add sugar, beating until smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour into 3 greased 9-inch pans. Bake in preheated 350° oven for 25 minutes or until done.
Allow 4 large or 6 small shrimp to each person and season with 3/4 tablespoon lemon juice, 2 tablespoons tomato catsup, 5 drops A.1. sauce, 1/8 teaspoon finely chopped pickle. Sprinkle with finely chopped celery and a few gratings of horseradish. Salt to taste. Chill thoroughly and serve in cocktail glasses. Six servings.
Place chicken breast halves between wax paper; pound slightly with a mallet. Sprinkle with salt and pepper.
In a large pot, boil noodles. Add tomato saue and wieners. Add seasonings to taste. Boil for 15 to 20 minutes.
Pour juice into party percolator. Add water. Mix spices and sugar; place into percolator basket. Let this to through perk cycle.
Press 1 package of rolls into a 13 x 9-inch pan, making sure you pinch seams together. Mix softened cheese, sugar, vanilla and egg yolks well and pour on top of rolls, then press another package of rolls on top, pinching seams together. Brush with egg white and bake at 350° for 12 to 15 minutes or until top is lightly browned.
Cream eggs and sugar, then add balance of ingredients. Blend well and pour into a loaf pan. Bake at 325° for 45 minutes or until done.
Bring water and salt to a boil. Add food coloring. Remove from heat and add the vegetable oil, powdered alum and flour. Knead until smooth. (Play dough is very hot at this point; be sure to test before having children help knead.) Store in sealed container. Keeps very well.
Rinse and dry chicken breasts. Flatten with meat mallet and cut into half crosswise. Dredge in flour and shake off excess.
In 6-quart container, combine sugar and gelatin powder. Add boiling water; stir until dissolved. Add pineapple juice; mix well. Pour into plastic containers and freeze at least 24 hours. About an hour before serving time, put out containers to thaw. Empty containers into large punch bowl; break mixture into chunks with wooden spoon. Add ginger ale; mix to a slushy consistency.
Combine broccoli and onion; cook together. Drain well. Add remaining ingredients. Season with paprika. Bake at 350° for 30 minutes, uncovered.
Boil ribs for 30 minutes. Drain and rinse with cool water. Place in cooking dish. Combine ketchup and cola. Pour over ribs. Cook in oven, covered. Bake at 325° for 3 to 4 hours. Baste occasionally. May cook in crock-pot on high for 5 to 6 hours, uncovered. Baste occasionally.
Peel and pit peaches; chop or grind very fine. Measure 2 1/4 cups into large bowl. Add lemon juice and fruit protector. Stir sugar into fruit. Let stand 10 minutes; stir occasionally.
Mix all ingredients together. Bake at 350° in 3 (8-inch) layer pans for 25 to 30 minutes.
Brown beef in butter, stirring until cooked. Stir in garlic salt, tomato sauce, salt and pepper. Simmer 5 minutes.
Melt chips in double boiler. Add shoestring potatoes. Mix. Drop onto wax paper by spoonfuls. Let harden.
Sift dry ingredients; add to creamed margarine. Put aside 1/2 cup of this mixture for topping. To remainder, add buttermilk, egg and vanilla. Put in 9 x 13-inch greased baking pan or glass dish. To 1/2 cup of reserved topping, add crushed Heath bars and nuts. Spread this evenly over top of batter. Bake at 350° for 40 minutes.
In a small pan, boil water and plop tomatoes in for about 10 seconds. Blanch skin. Quarter tomatoes; put in saucepan until quite thick, about 1 hour without cover. Add all ingredients and simmer for 2 hours. Freeze in jars. Makes six half pints.
Spread cream cheese in a shallow serving plate. Put on crab meat. Mix rest of ingredients and spoon over crab. Chill covered. Serve with crackers.
Place potatoes, onions and cubed ham in a large pot. Cover with water. Cook until potatoes are almost tender. Remove about 1 cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a teaspoon at a time) along with the flour until you have a thick paste. Add back to the pot. Place the cubed cheese in the pot. Let simmer until the cheese melts. Add pepper and stir in the milk.
Combine warm potatoes with beaten egg, sugar and salt. Beat until smooth. Shape peanut butter into 8 balls, using about 1 tablespoon per ball. Press 1/4 cup of sweet potatoes around each peanut butter ball. Roll each in crushed cereal flakes or bread crumbs. Place on greased baking sheet and bake at 375° for about 20 minutes. Serves 4.
Cut each biscuit into quarters. Mix sugar and cinnamon. Dip biscuit pieces into sugar mixture or shake in a plastic bag. Put pieces in well-greased Bundt pan. Heat brown sugar and margarine; do not boil. Pour over pieces. Bake at 350° for about 30 minutes. Let cool for 10 minutes, then turn upside-down on plate. Tear off pieces.
Combine dry ingredients. Cut in butter with a pastry knife. Add egg yolk and vanilla. Put 1/3 dough on the bottom of a spring-form pan. Bake at 450° until brown (about 6 to 8 minutes). Cool and attach sides. Butter sides and pat remaining dough around side of pan.
Thoroughly combine cocoa, sugar and salt in a heavy 4-quart saucepan, gradually add milk. Bring to a bubbly boil on medium heat, stirring constantly. Continue to boil without stirring or until soft ball stage. Remove saucepan from heat, add butter and vanilla. Do not stir. Cool at room temperature. Beat by hand until fudge thickens and loses some of its gloss. Quickly spread fudge in buttered pan. Cut.
Mix together the Crisco and Parkay, flour, white sugar, cinnamon, cloves and eggs. Batter will be thick. Then add the rest of the ingredients. Bake in a 350° oven for 10 to 12 minutes until light brown. Do not overbake. Yields 3 dozen.
Boil corn 5 minutes. Cold dip it. Cut from cob. Measure. Chop and measure cabbage and peppers. Chop onions. Combine ingredients. Simmer 20 minutes. More salt and sugar may be added. Pack in hot jars and seal at once.
Layer bean dip in bottom of 9 x 13-inch pan. Mix avocados with lemon juice; spread over bean dip. Mix salt, pepper, sour cream, mayonnaise and taco seasoning and spread over avocado mixture. Sprinkle olives, onions and tomato over sour cream mixture and top with Cheddar cheese.
Combine egg and 1/4 cup soup. Stir in uncooked rice, onion, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef and mix well. Shape into 20 small balls. Place in a 10-inch skillet.
Fry bacon until crisp in a large saucepan. Add onion and saute 2 to 3 minutes. Pour off fat. Add potatoes and water. Bring to boil. Cover and simmer 20 minutes or until potatoes are tender. Stir in soup and sour cream. Gradually add milk, salt and pepper. Heat again to serving temperature (do not boil). Add parsley flakes when serving.
Melt oleo. Butter bottom of pan. Combine oleo, 2 cans corn, sour cream and cornbread mix. Stir well. Bake at 400° until done.
Combine sugar, cornstarch and salt in a saucepan. Stir in pineapple with juice. Cook, stirring constantly, until mixture thickens and bubbles. Add oleo, lemon juice and beets (that have been drained). Cook over medium heat about 5 minutes or thoroughly heated.
Mix corn and rice. Saute onion and bell pepper and add to corn and rice. Put in a 9 x 13-inch casserole. Bake 15 minutes. Sprinkle cheese (grated) on top. Bake 15 minutes more.
Preheat oven to 350°. Wash chicken and pat dry. Place in a shallow baking pan. Sprinkle onion and shallots around and under chicken pieces. Pour oil and wine or vermouth over chicken. Sprinkle with tarragon and black pepper. Cover baking dish tightly with foil. Bake 45 minute. Remove foil. Turn oven to 375°. Bake uncovered for additional 15 minutes.
Place meat, vegetables, salt and pepper in a cooking bag with onion soup mix mixed with water. Bake at 350° for 1 1/2 hours. Remove meat juices; mix in a saucepan with mushroom soup. Heat, stirring constantly. Pour over meat and vegetables. Serve.
Boil chicken; keep broth to cook spaghetti in. Debone chicken. When spaghetti is tender, pour remaining broth off and melt cheese in the spaghetti. Saute onion and bell pepper in butter. Then combine all ingredients. Place in baking dish. Bake for about 20 minutes at 350°.
In saucepan, bring to a boil beer, brown sugar and ketchup; simmer 20 minutes. Pour over hot dogs. Warm. Great appetizer.
In medium mixing bowl, beat together eggs, honey, vanilla, orange peel and orange juice. In separate bowl, stir together flour, baking powder and salt. Add to honey mixture. Stir in dates, nuts and zucchini. Spread the mixture in a greased 8 x 8-inch square pan. Bake at 350° for 30 minutes or until done.
Cut chicken in thin slices and marinate in soy sauce, garlic and lemon juice for 4 to 6 hours. In wok or large skillet on high heat, add 4 tablespoons olive oil. Brown meat and push aside. Add carrots, celery and pepper over low heat and cover for 10 minutes. Add pineapple and simmer 5 minutes. Add juices, water, honey, vinegar, brown sugar, lemon juice, soy sauce, Worcestershire sauce and cornstarch to above meat/vegetable mixture. Stir occasionally until thickened. Serve over rice.
Combine milk and butter in top of double boiler. Heat until butter melts. Remove and add peppermint oil and coloring. Add sugar and stir until blended. Turn out onto wax paper, well powdered with xxxx sugar. Roll into ball and knead until workable. Take small amounts at a time (small pieces) and roll into balls. Place on waxed paper and flatten with a fork. Let stand overnight until hard.
Steam the broccoli, being careful not to overcook. Arrange broccoli in an ovenproof serving dish. Whip egg whites until stiff. Fold in yogurt and mayonnaise gently. Pour mixture over broccoli. Place under broiler and broil until golden brown. Serve immediately.
Dissolve yeast in 1 cup warm water in a large bowl. Add honey; let stand 5 minutes. Add 3 3/4 cups flour and the next 6 ingredients, stirring to form a soft dough. Place dough in a large, airtight container coated with cooking spray; turn to coat top. Refrigerate up to 24 hours; dough will double in bulk. Turn dough out onto a lightly floured surface. Knead dough 7 to 8 times. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half; cut each portion into 15 pieces. Shape each piece into a 6-inch rope; carefully tie each rope into a knot. Place knots on a baking sheet coated with cooking spray.
Cream butter with sugar. Add egg and vanilla and beat until fluffy. Stir in banana and jam. Measure in flour, baking powder, salt, nuts and lemon juice. Spread into a greased 9 x 9-inch pan. Bake in 350° oven for 25 to 30 minutes. Remove from oven. Spread with strained jam. Sprinkle the crushed nuts over. Cut when cool into 36 squares.
Combine rice and 2 cups milk. Cook slowly, stirring occasionally, until rice is tender. Stir in butter. Beat in eggs. Blend in sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into slightly greased 2 quart casserole and top with nutmeg. Bake about 50 minutes at 350°.
Melt chocolate. Soften gelatin in cold water. Mix 1/2 cup sugar, cornstarch and salt in pan. Stir in milk; cook over low heat, stirring constantly, until thickened. Beat egg yolks. Stir hot custard, slowly, into egg yolks. Add gelatin. Strain into 4-cup measure. Spoon 1 cup custard back into saucepan; blend in chocolate and vanilla. Pour chocolate mixture into pastry shell. Chill. Stir rum flavoring into remaining custard. Cool. Beat egg whites with cream of tartar; add remaining sugar. Fold egg whites into custard; spoon over chocolate mixture. Chill for 2 hours. Top with whipped cream. Yields 6 servings.
Mix graham crackers, sugar and butter. Press into a 9x13-inch pan. Bake at 350°.
Sift the flour, salt and soda together and mix in broken nut meats. Add to vinegar enough boiling water to make 1 1/2 cups. Add shortening. Pour over dates and let stand 10 minutes. Combine egg and brown sugar. Add to dry ingredients. Add dates and water-vinegar mixture. Mix well. Pour into greased loaf pan. Bake at 350° for 1 hour and 15 minutes.
Prepare Rice-A-Roni by box instructions, using 2 1/2 cups of water. Layer in a dish as follows: Rice-A-Roni, broccoli and chicken. Mix soup, broth and curry powder; pour over casserole. Add cheese. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine crumbs, sugar and butter. Press mixture into bottom of a 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool. Lower oven temperature to 300° for baking of filling.
Brown meat and drain. Add spaghetti sauce and sugar. Rinse jar with 1/2 cup water. Decrease heat and simmer about 10 minutes. Cook lasagna with salt and 2 tablespoons cooking oil in boiling water. Drain and rinse in cold water. Using an oblong baking dish, layer noodles and meat and cheese. Repeat, ending with cheese. Sprinkle with Parmesan cheese. Bake in 375° oven about 30 minutes or until hot and bubbly.
In a large mixing bowl, combine all ingredients. Package tea mix in small jars. To use, add 1 teaspoon of spiced tea mixture per cup of boiling water. This makes nice gifts at Christmas.
Beat margarine, sugar and eggs until fluffy. Add vanilla, pecans and vinegar; stir until well mixed. Pour into pie shell; bake for 45 minutes at 350°.
Mix all ingredients and spoon onto cookie sheet sprayed with Pam. Cook 8 to 10 minutes at 350°.
Cook meat for 5 minutes; mix flour with 1/2 cup tomato juice. Stir into meat; add tomatoes, onions and spices. Cook slowly for 15 minutes. Cook noodles and drain. Grease 3-quart casserole. Layer noodles, meat mixture and sliced cheese. Sprinkle top with grated cheese. Bake for 45 minutes in 350° oven. Yield: 10 to 12 servings.
Heat oven to 400°. Spray shallow roasting pan with nonstick cooking spray. Mix egg, broth, mustard and garlic in small bowl. In separate container, mix bread crumbs, basil, paprika and white pepper.
Pour dry pistachio instant pudding mix in bowl. Add undrained crushed pineapple. Mix well. Stir in remaining ingredients by hand. Refrigerate until ready to serve.
Mix cream cheese, pecans and few sprinkles of garlic powder. Spread the mixture on individual slices of dried beef. Roll slice up. Cut each rolled up beef slice into 4 to 5 bite-size pieces.
Cook the onions in butter and oil slowly in a covered saucepan for 15 minutes; raise heat to moderate and stir in salt and sugar. Cook for 30 to 40 minutes, stirring frequently until the onions have turned an even, deep golden brown. Sprinkle in flour and stir for 3 minutes. Off heat, blend in boiling bouillon. Add wine or vermouth. Salt and pepper to taste. Simmer partially covered for 30 to 40 minutes or more. Add croutons and Parmesan cheese before serving.
Mix together first 7 ingredients for 3 minutes. Spread into greased pan, 9 x 13-inches. Bake at 325° until done, approximately 55 minutes; let cool.
Cut sausage in hunks. Brown in frying pan. Cover with barbecue sauce. Simmer for 15 to 20 minutes. Serve with hot biscuits and grits.
Cool and whip jello and water. Combine powdered sugar, oleo and graham crackers. Line a 13 x 9-inch pan. Save 1/2 cup to put on the top. Cream the cream cheese, sugar and vanilla. Whip the Milnot until stiff. Fold all together. Top with 1/2 cup crumbs. Refrigerate or freeze.
In bowl, combine first 5 ingredients. Stir in zucchini, Bisquick and cheese. Pour into 2 greased 9-inch pie plates. Bake at 350° for 35 minutes or until golden brown.
Soak tortillas in chicken broth until broth is absorbed. Spread tortillas over bottom of 9 x 13-inch lightly greased baking dish. Add layers as follows: chicken, mushroom soup, chicken soup, tomatoes with chilies, sauteed onion, jalapeno peppers, garlic powder and seasoned salt. Top with grated cheese. Bake in a 350° oven for 15 to 20 minutes or until cheese is melted and the mixture is thoroughly heated. Serves 8 to 10.
Combine 1/3 cup milk with caramels in a double boiler. Melt and stir until smooth. Combine cake mix with other 1/3 cup milk and combine with	butter. Mix together and stir in nuts. Press 1/2 of cake mix in greased and floured 13 x 9-inch pan. Bake 6 minutes at 350°.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Heat candies and milk over low heat, stirring frequently, until smooth. (Can microwave at one minute intervals until melted, stirring each minute.) Remove from heat and set aside. Mix flour, oats, brown sugar, baking soda, salt and egg in a large bowl. Stir in softened butter with a fork until mixture is crumbly. Press half of this in a pan. Bake 10 minutes. Sprinkle with chocolate chips and nuts. Drizzle with caramel. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan. When completely cooled, cut into bars.
Mix flour, margarine and nuts. Spread on bottom and sides of 7 1/2 x 11-inch pan. Bake at 350° for 20 minutes (do not overbake; cool).
Cook until thick, stirring. You can use tomato paste and not drain pineapple. This is great on ham!
Beat eggs. Add milk, bread crumbs and onion. Add drained salmon (remove bones and dark skin). Mix altogether and stir in melted butter. Pack into an 8 x 4-inch pan or use a pie dish (8 or 9-inch). Sprinkle crushed saltine crackers on top and bake in a 350° oven for 50 minutes for loaf pan or about 30 minutes for a pie dish.
Boil Minute rice. Combine water and onion and mushroom soups; cook. After soup is boiled and rice is cooked, combine rice and soup together. Lay chicken breast in casserole dish. Pour soup and rice over top of chicken. Bake at 350° for 1 hour.
Heat oven to 375°. Mix the sugars, margarine and egg in a large bowl. Stir in flour, baking soda and salt. Stir in chocolate morsels. Drop dough by rounded tablespoonfuls, about 2 inches apart, onto a greased cookie sheet. Bake for 8 to 10 minutes, or until light brown. Cool slightly.
Preheat oven to 350°. Grease bottom of a 9 x 13-inch pan. Sift first three ingredients. Set aside. With electric mixer at medium speed, mix butter with granulated sugar, then with eggs until very light and fluffy, about 4 minutes. Then at low speed, beat in alternately, just until smooth, flour mixture in fourths and vanilla and milk in thirds. Spread half of mixture in pan. Top with half of brown sugar mixture. Swirl throughout. Repeat. Bake about 45 minutes.
Press unrolled dough into pan. Bake at 350° for 12 to 15 minutes. Cool.
Wash and grind cranberries. Chop apples and oranges fine. Add sugar. Dissolve gelatin in hot water. Add cold water. When cool, add salad mixture.
Thaw raspberry pink lemonade and add ginger ale. Chill. Before serving, top off with scoops of sherbet. For a zip, add some vodka.
Boil chicken, debone and tear into pieces. Spread in 13 x 9-inch pan. Sprinkle with salt and pepper. Cover with Veg-All, drained, and English peas, drained.
Boil sugar and water, then cool. Blend bananas, lemon juice, oranges and lemons. Mix sugar and water, blended mixture, pineapple juice and gin together and put in freezer. Scoop into a glass 1/2 full and fill the rest with 7-Up. Enjoy.
Cook yams with skins on until almost done. Drain pineapple. Stir cornstarch into 1/2 cup of the cold liquid. Add lemon juice. Mix in sugar and salt; set aside. Bring remaining 1 1/2 cups juice to a slow boil. Gradually stir in cornstarch mixture, stirring constantly. Add butter and continue to stir until mixture starts to bubble. Remove from heat. In a large casserole dish, place half of the sliced yams, sliced apples and pineapple. Top with juice. Repeat layers. Bake, covered, in a 350° oven for 30 minutes.
Put salmon in a mixing bowl and remove bones. Add saltine crackers that have been crushed; add milk, baking powder and salt; mix. Beat eggs and add to mixture; mix well. Dot with butter on top of mixture that has been put into a casserole. Place casserole in a pan with about 1-inch water as for custard. Bake at 350° until a knife comes out clean, about 1 hour.
Cream the cream cheese with butter. Mix all ingredients with this mixture. Form in small balls and press with finger or fork. Bake at 350° for about 15 minutes. Stores nicely.
Pound seasoned flour into both sides of round steak (2 inches thick). Brown 2 onions in hot oil in heavy skillet. Remove onions and brown meat well on both sides. Top with onions and add tomatoes. Cover and cook slowly until tender, 2 1/2 to 3 hours. 8 to 10 servings.
Heat oven to 400°. In a 13 x 9-inch baking pan, place squash cut side up. Pour water into pan. Cover with foil. Bake for 40 to 50 minutes or until tender. In an 8-inch skillet, melt butter. Stir in apple, brown sugar, cinnamon and vanilla. Cook over medium heat (3 to 4 minutes). Spoon an equal amount into baked squash half. Sprinkle with pecans.
Break cooked corn bread and toasted day-old bread together while still hot. Pour hot broth over bread mixture. Saute celery, green pepper and onions in butter until transparent. Add mixture to corn bread mixture. Cool slightly. Add eggs, sage, poultry seasoning and salt and pepper to taste. Bake in a 13 x 9 x 2-inch lightly greased pan. Bake at 400° for 30 minutes.
Combine brown sugar, vinegar, celery seed, turmeric and salt and pepper mix well.
Mix first 5 ingredients together. Hollow out the round loaf of bread. Spoon mixture into loaf. Sprinkle more cheese on top. Place on cookie sheet. Cover with foil. Bake at 300° for 1 1/2 hours. Serve with crackers. One of the best appetizers I've ever tasted!
Mix ingredients in bowl until smooth. Heat electric skillet to 325°. Coat cooking surface with 1 teaspoon of oil. Drop two tablespoons of batter for each apple pancake into the skillet. Fry for about 2 minutes on each side, until golden brown. They taste best warm! Serve with applesauce, if desired.
Boil for 2 minutes. Add 3 cups powdered sugar. Add 1 teaspoon vanilla. Mix well.
Mix together well. Let flavors blend for one hour. Serve chilled with crackers or chips.
Mix all ingredients, except Ritz crackers. Cook until bubbles. Top with crumbled Ritz crackers. Brown 20 minutes in a 350° oven.
Cook carrots, drain and mash. Combine all ingredients including mashed carrots in blender or food processor. Blend until smooth. Grease a 1-quart casserole dish. Pour mixture into dish. Sprinkle the top with cinnamon and bake at 350° for 45 to 60 minutes.
Mix cream cheese, seasoning, garlic powder and onions. Spread on ham like mayonnaise. Roll and refrigerate 1 hour. Cut in small sections to serve.
Beat whipped topping mix with 1 cup milk and the vanilla, using large mixer bowl; beat at high with electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk and the pie filling mix; blend at low. Beat at high for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
Cook noodles in large amount of water until tender. Drain and rinse in cold water.