HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, syrup, brown sugar and salt together; boil 5 minutes. Remove from heat and add baking soda. Pour over popped corn and mix well. Pour corn in large shallow pan and bake 45 minutes at 250°, stirring every 15 minutes.
In large skillet, combine chicken and about 1/3 of Italian dressing. Saute until chicken starts to brown. Add vegetables and remaining dressing. Cover; simmer 7 to 9 minutes until vegetables are crisp-tender, stirring frequently. Serve over pasta. Sprinkle with cheese. Makes 5 servings.
Bring roast to room temperature and sprinkle with salt and pepper. Place on rack on shallow roaster. Preheat oven to 375°. Place roast in oven for 1 hour. Do not open oven door. After cooking 1 hour, turn off heat. Do not peek. May be left all day. Before serving, still not having opened oven door, turn on oven to moderate 350°.
Heat oven to 350°. Grease and flour 15 x 10 x 1-inch pan or 13 x 9-inch pan. In large bowl, combine cake mix, pie filling, extract and eggs; stir until well blended. Pour into greased and floured pan. Bake at 350° in 15 x 10-inch pan for 20 to 30 minutes, or in 13 x 9-inch pan for 25 to 30 minutes or until toothpick inserted in center comes out clean.
In a small bowl, combine the sugar and coffee; stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1-gallon punch bowl. Stir in milk. Add scoops of ice cream; stir until melted. Yield: about 1 gallon.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar and brown sugar in large bowl until creamy. Beat in egg and orange peel. Slowly beat in flour mixture. Stir in morsels. Drop dough by tablespoon onto ungreased baking sheet. Bake in preheated 350° oven for 10 to 12 minutes or until golden brown. Let stand 2 minutes before removing.
Mix dry ingredients well. Add oil, vanilla, eggs and pineapple. Mix well and blend in bananas by hand. Bake in greased and floured Bundt pan at 350° for 1 hour and test with toothpick. Serve with Cool Whip or ice cream.
Melt butter; add 1 cup peanut butter and mix well. Add powdered sugar and graham cracker crumbs. Mix well. Press into 9 x 13-inch pan; cool.
Boil 1 pound spaghetti. Brown bacon, onion and garlic; put in a pot of water with cabbage. Cover cabbage with water and steam. Drain spaghetti; mix with cabbage and serve with soy sauce.
Mix in mixer, sugar, eggs and vanilla. Add flour and salt. Mix well. Melt and add to mixer, squares of chocolate and the butter. Mix and add chopped pecans. Spread in jelly roll pan, 10 x 15-inch. Bake at 350° for 20 to 25 minutes.
Heat in microwave until cheese is melted and mixture is warm. Serve with Fritos or tortilla chips.
Cut rhubarb in small pieces. Add sugar and let stand overnight. In the morning, boil until thick over medium flame. Add chopped figs and sliced lemon. Cook rapidly for 20 to 30 minutes. Pack into hot sterilized jars and seal.
Pour can of cream of asparagus soup over mixture. Bake at 325° for 10 to 15 minutes.	Remove from oven and sprinkle 1 can onion rings on top; bake until onion rings are brown. Watch closely to avoid overbrowning onion rings.
Or use 1 part flour, 2 parts oatmeal and 1 part water.
Chop salmon into small chunks and remove bones. Add egg and stir. Add enough crackers to make mixture stick together. Fry on low heat until brown.
Brown meat; drain. Add other ingredients and simmer until cheese melts. Spread on English muffin halves and heat until muffins are hot.
Cook sugar, water and Karo on high until it threads or 300° on candy thermometer. Then add 2 or 3 cups of raw peanuts. Turn heat to medium until peanuts are parched or the color of peanut butter. Take off heat and add salt, butter and soda. Stir for 1 minute, then pour into a large cookie pan which has been buttered well.
Layer chips, nuts and coconut in greased 9 x 13-inch pan. Mix German chocolate cake as directed on box. Pour cake mixture on top of chips, nuts and coconut. Mix powdered sugar, oleo and cream cheese. Mix in mixer. Drop mixture by teaspoon on top of cake mixture. Bake at 350° in oven for 1 hour or until springs back to touch or tests clean on toothpick. Cake will crack much like an earthquake when done.
Cook frozen vegetables according to directions. Cook celery and onion in 1/2 cup of water until tender. Drain all vegetables well and cool. Mix mayonnaise and cheese together. Add vegetables and pour into greased casserole. Top vegetables with crackers and dot with butter. Bake at 350° for 30 minutes.
Beat first 3 ingredients until smooth. Put in greased 8-inch Pyrex pie plate. Bake for 50 minutes in a 325° oven. Cool for 20 minutes, then beat next 3 ingredients together. Pour over pie and bake for 15 minutes at 320°.
Peel, quarter and boil sweet potatoes until soft. Drain liquid and mash, adding milk as needed. Add the egg and brown sugar. Pour into buttered casserole. Crush sugared cereal. Sprinkle over top to cover evenly, enough for a good crust. Dot with butter. Bake at 325° until set.
Mix all together. Refrigerate 8 to 12 hours. Stir often.
Melt butter in heavy 6-quart soup pot over medium heat. Add onions; saute, stirring until wilted, about 20 minutes. Sprinkle sugar over onions; stir to blend. Increase heat to medium-high; cook, stirring, until onions are lightly browned, about 5 minutes. Reduce heat to medium. Add flour; stir until combined. Cook 3 to 4 minutes, stirring. Slowly stir in broths. Bring to a boil to thicken slightly. Reduce heat. Season with salt and pepper; simmer 1 hour, stirring occasionally. Taste for seasoning; adjust, if necessary.
Use 13 x 9 x 2-inch dish. Cook sausage; drain and rinse. Butter bread on one side or melt butter and dip. Cube bread. Layer bread in bottom of casserole. Sprinkle sausage over bread. Sprinkle cheese over sausage. Combine eggs, milk and mustard; stir. Pour over mix. Cover and refrigerate for 8 to 12 hours (as long as 24 hours). Bake, uncovered, at 350° for 45 minutes. Serve with a fresh salad, crescent rolls and orange juice, if desired.
Cream together oleo and sugar. Add molasses or syrup and egg. Beat. Sift together flour, baking soda, cinnamon, cloves and ginger. Add to oleo, sugar and molasses mixture; mix well. Roll into small balls. Roll in sugar. Place 2-inches apart on greased cookie sheet. Bake at 375° for 8 minutes. DO NOT OVERBAKE! Makes 4 dozen.
In medium bowl, stir together the flour and salt. Using a pastry blender, cut in the margarine and shortening. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Mix enough of the ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable. Makes a top and bottom crust.
Preheat oven to 400°. Brown ground beef in pan. Add salt, pepper, soup and chili powder; cook for 5 minutes. Pour beef mixture into bottom of 13 x 9-inch baking dish. Layer Tater Tots and corn on top of beef. Bake for 20 minutes. A couple of minutes before you take out of oven, you can sprinkle cheese on top.
Melt first 4 ingredients in a saucepan. Place frozen hash browns in a 9 x 13-inch dish. Pour cheese mixture over potatoes and bake, uncovered, for 1 hour at 350°. Yield: 8 servings.
Combine brown sugar, syrup, butter and salt in 2-quart dish. Cook on High 2 minutes or until boiling. Remove and stir in baking soda.
Layer a 9 x 13-inch pan with crushed pineapple. Next layer cherry pie filling. Sprinkle cake mix on top of filling. Sprinkle on walnuts. Cut the sticks of butter on top. Bake 45 minutes to an hour at 350°. Check middle of cake to see if done.
Sift dry ingredients, except sugar. Combine sugar, eggs and oil. Add to flour mixture; mix well. Add carrot, raisins and nuts; blend lightly. Pour into greased 8 x 4 x 2-inch loaf pan; carefully smooth top. Bake at 350° for 1 hour and 10 minutes. Cool 5 minutes; remove from pan. Cool before slicing. Serves 10 to 12.
For the topping, mix powdered sugar, evaporated milk, chocolate chips and margarine; bring to a boil. Boil for 8 minutes, stirring constantly. Remove from heat and add vanilla.
Place chicken in shallow baking dish. Top with broccoli. Mix together soup, Miracle Whip, lemon juice and curry. Pour over chicken and broccoli. Melt margarine and mix in herb crumbs, sprinkle over top. Bake 30 minutes at 350°.
Preheat oven to 350°. Spray an 8x8-inch baking dish very lightly with a nonstick cooking spray.
Mix together well and chill. Best made 6 to 8 hours in advance. Serves 4 to 6.
Put sifted flour and sugar in a bowl and set aside. Melt margarine, oil, cocoa, water and bring to a boil. Pour this over dry mixture and beat. Add buttermilk, eggs, soda and vanilla. Beat together. Bake 15 to 20 minutes at 400 degrees on a greased and floured 12x17-inch jelly roll pan. Top with the following:
Beat together. Pour into tube pan and bake 45 to 50 minutes at 350°.
Brown ground beef (drain), onions and bell peppers. Pour in beans. Cook slow 2 to 3 hours. Salt and pepper to taste. Add brown sugar.
Pour 1/2 stuffing into casserole dish. Combine margarine, soup, sour cream and squash. Pour over stuffing mix. Top with cheese. Put remaining stuffing on top. Put other half of margarine on top in small pats. Bake at 350° for 30 minutes.
Cream the butter and cream cheese until smooth. Add flour, one cup at a time, and mix until smooth. Roll out on a floured table until paper thin. Cut into 1-inch squares. Put about 1/4 to 1/2 teaspoon prune or plum butter in center of square. Fold closed. Bake 15 to 20 minutes at 350°.
Heat oil in a large heavy pot over high heat. Add garlic, red pepper, green pepper and onions; saute 5 minutes. Add chili powder, cumin and cayenne; cook 1 minute, stirring constantly. Add tomatoes, breaking them up with a spoon. Add broth and bring to a boil. Reduce heat to medium-low and simmer 15 minutes. Stir in kidney beans, chicken, salsa and corn. Cover, increase heat to high and bring to a boil. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked through. Stir in salt and pepper. Makes 10 to 12 servings. Freezes well.
Mix ingredients until light and fluffy. Add 7-Up. Bake at 350° until done.
Pare and chop pears. Measure pear slices. Add 1/2 cup sugar to 1 cup pear pulp. Add 1 teaspoon cinnamon to 3 cups pulp. Cook until tender. Put into sterilized jars and seal.
Mix well all ingredients, except coconut. Then stir in coconut. Pour into 9-inch glass pie plate (greased and floured). Bake 30 to 40 minutes at 350°. Don't allow to get too dry.
Dissolve yeast in warm water. Add sugar, shortening, salt and milk. Mix and then add 3 cups white flour. Beat. Divide in half. Stir in enough white flour to make a stiff dough. To the other, add molasses and enough wheat flour to make a dough. Knead both doughs well and let rise until doubled. Roll out both doughs to a 12 x 8-inch rectangle. Place dark atop light. Cut in half and roll up, placing in a greased loaf pan. Let rise until doubled, then bake at 375° for 30 to 35 minutes.
Put pie filling in shallow, 1-quart baking dish. In a bowl, combine oats, flour, spices and sugar. Cut in butter and mix well. Spread topping evenly over apples. Bake in 375° oven about 30 minutes. Serve warm.
In shallow bowl, beat egg. Add honey. In a plastic bag, combine crackers and salt. Dip fish in egg mixture, then shake in bag. Cook fish in skillet with oil for 3 to 5 minutes per side of fillet or until golden. Serve with lemon, if desired.
Mix pudding and pineapple (don't drain). Fold in Cool Whip, nuts, oranges and mini marshmallows. Make a day ahead.
Mix first 5 ingredients and boil 1 minute. Add immediately to peanut butter, oatmeal and vanilla. Stir well and drop by teaspoonfuls onto waxed paper.
Cream together in medium sized mixing bowl the margarine, sugar, eggs, baking powder soda and salt. Beat on high speed until very well creamed. Add bananas and mix well. Add flour and mix on low speed until just well mixed. Fold in the nuts with a spoon. Pour into a greased loaf pan, 9 x 5 x 3 inches. Bake at 350° for about 1 hour and 10 minutes or until done. Cool on rack. If you don't have quite 1 cup bananas, use evaporated milk to fill the cup.
Cream butter and sugar until smooth. Beat in egg. Cut Baby Ruth bars into small pieces; stir into creamed mixture, as well as other remaining ingredients. Chill and drop in half teaspoonfuls on greased cookie sheet. Bake in moderately hot oven (375°) for 10 to 12 minutes. Makes 50 to 75 cookies.
In a small glass mixing bowl, combine egg yolks with salt and pepper. Add vinegar and beat. Add half of oil slowly while beating with mixer. Beat in lemon juice and remaining half of oil. Add mustard. Mixture thickens as you beat.
Combine fruit cocktail and sour cream; mix well. Chill until ready to serve. Fill lettuce cups.
Beat sugar replacement, cream of tartar, salt and flavoring into egg whites. Drop by teaspoon on lightly greased cookie sheets. Bake at 325° for 10 minutes. Remove from pan right away.
Boil chicken breasts for 1/2 hour. Remove and cool. Debone and slice chicken. In same water, boil broccoli; drain and place in greased casserole. Place sliced chicken on top. Melt soup; add a little cream to thin and pour over chicken and broccoli. Garnish with capers, shaved almonds or paprika. Bake 1/2 hour or until bubbly on top.
Combine eggs, vanilla and raisins and let stand 1 hour. Cream sugars and shortening. Add flour with seasonings. Add oatmeal and nuts, then blend in egg mixture. Push dough from a large tablespoon onto ungreased cookie sheet. Flatten with hand. Bake at 350° for 10 to 12 minutes or until very slightly browned. Do not overbake.
Crumble sausage in skillet. Cook over medium heat until done. Drain well. Spread bread cubes in a buttered 12 x 8 x 2-inch baking dish. Top with sausage, then cheese. Combine eggs, milk and salt; beat well and pour over sausage and cheese. Cover; refrigerate overnight. Bake at 350° for 30 to 40 minutes, or until set. Yields 6 to 8 servings.
Coat meat with seasoned flour and brown in hot oil. Reduce heat to medium low. Drain off all but 1 tablespoon of drippings. Add onions, carrots, potatoes and celery to pot. Cook about 5 minutes, stirring once in a while until lightly browned. Add broth, tomato paste and mustard, stirring to scrape up browned bits. Bring to a boil. Return browned meat to pot. Reduce heat; cover and simmer for 1 hour, stirring once. Correct seasoning if needed. Cook 1 hour longer until meat is tender and sauce is thickened.
Toss pretzels, 3 tablespoons sugar and melted margarine in bowl. Press into 9 x 13-inch baking dish. Bake at 325° for 10 minutes. Cool. Cream remaining 3/4 cup sugar and cream cheese in mixer bowl until light. Blend in whipped topping. Spread over cooled layer. Chill. Dissolve gelatin in boiling pineapple juice in bowl. Stir in strawberries. Chill until partially set. Spoon over cream cheese layer. Chill until set. Yields 12.
Microwave margarine, onions and celery until tender. Add cooked rice, soup, mushrooms and Cheez Whiz. Add drained broccoli. Pour into greased casserole or crock-pot. Bake at 350° for 30 minutes in crock-pot. Serves 12.
Stir salt into flour. Cut shortening into dry ingredients until crumbly and size of peas. Sprinkle milk over flour and shortening mixture, stirring lightly with fork to blend. Don't overmix. Shape into 2 balls with hands. Chill 1 hour. Roll out, using as little flour as possible. (Use pastry cloth and rolling pin cover to prevent sticking.) Place crust in pan, pressing firmly around edge. Do not stretch crust but rather ease it in so that the crust doesn't shrink away from side of pan while baking. Bake at 400° for 5 minutes.
Mix sugar, eggs, baking powder, butter and vanilla. Roll fruit in flour. Add flour and milk. Grate rind of 3 oranges. Add to mixture. Put cake mix in greased cake pan. Cook at 350° for 1 1/2 hours or until golden brown.
Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly. Serves 4.
Mix butter, cream and flour thoroughly. Chill 1 hour. Heat oven to 375°. Roll dough 1/8-inch thick on lightly floured board. Cut into 1 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with sugar. Turn to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes until slightly puffy. Cool. Sandwich with cream filling.
Saute the onion in a little oleo. In a large bowl, mix stuffing mix, bouillon, ground meat, parsley, Parmesan, egg, salt and pepper. Blend and form into a loaf pan. Bake 30 minutes at 375°. Pour tomato sauce and oregano over meat loaf and return to the oven to bake 20 minutes longer.
Blend arrowroot and water. Put in pot and add pureed tomatoes and salt; bring to a boil for 3 to 4 minutes to cook arrowroot. Stir in 2 cups hot soy or nut milk. Keep from curdling. Makes 4 to 5 cups.
Saute celery, onion and bell pepper. Brown ground chuck in skillet. Add garlic salt, salt and pepper to taste. Mix these ingredients together in oblong baking dish. Drain corn. Now add cooked macaroni, corn and tomato sauce and more spices to taste. Grate cheese and mix half of the cheese in with ingredients. Use the other half of the cheese to top casserole. Bake at 375° for 35 to 40 minutes or until cheese is golden brown on top.
Layer pork chops in large baking dish. Slice potatoes and layer on pork chops. Layer onions, if used. Repeat procedure until all ingredients are used. Cover and bake at 400° for 1 hour.
Mix, in a bowl, dates and hot water; let cool. Cream butter, sugar and eggs. Gradually add sifted flour and baking soda. Add date mixture, vanilla and 1/2 package chocolate chips.
Melt butter. Add onions and flour; cook over low heat. Add milk and broth. Heat thoroughly. Add turkey or chicken and vegetable mix; pour into deep dish crust. Cover with another crust. Bake at 425° for 20 minutes.
Crust: Mix 1 cube melted margarine and cracker crumbs and press into bottom of 9 x 13-inch pan.
Drain fruits, reserve juices to make 1 5/8 cups. Stir in sugar. Bring to boil, stir in gelatin until it is dissolved. Add fruit and ginger ale. Chill until very thick, but not set. Stir in nuts or coconut. Pour in large ring mold. Chill until set.
Wash strawberries and remove stems. Heat water to boiling in a pan on medium-high heat. Add the rhubarb and sugar. Reduce heat. Simmer for 5 minutes, stirring with fork to break rhubarb apart. Remove from heat. Stir in strawberries and ginger. Serve warm or cold.
Combine soups (undiluted), mushrooms (drained), milk, water chestnuts (drained) and pimentos. Add additional seasonings, if desired. Spoon into a 3-quart casserole dish; cover with cheese. Bake, uncovered, at 350° for 30 minutes.
Brown onions in oil with meat. Combine flour, salt, pepper and thyme; add to meat. Stir in cider and ketchup. Cover; cook slowly for 1 1/2 hours. Add more liquid. Add potatoes and carrots; simmer 1 hour.
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts. Fold into batter. Batter will be very thick. Spoon into a greased 10-inch fluted tube pan. Bake at 350° for 65 to 70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners sugar. Great dessert!
Thaw potatoes for 1/2 hour. Mix with rest of ingredients except potato chips. Spread in 9 x 13-inch pan. Top with crushed chips or cereal. Cover with foil. Bake in 350° oven for 1 hour or until potatoes are done.
Mix all ingredients using a fork to blend - DO no use electric mixer. Bake in greased baking pan. 350° about 30 minutes or until done.
Cream butter with sugar; add egg. Beat well. Stir in flour mixture alternately with buttermilk. Add nuts and fruit. Pour into a 3-quart Pyrex bowl and steam, uncovered, in a heavy kettle with tight fitting lid for 1 1/2 hours. No peeking! Be sure water is at least 2 inches up sides of bowl. Serve with Vanilla Sauce.
In saucepan, heat Mexican Meat and beans. In deep dish glass pie dish, layer with tortilla chips and layer of cheese. When meat and bean mixture is boiling, pour over chips. Top with another layer of chips and cheese. Garnish with sliced jalapenos and bake in 450° oven (preheated) until cheese is melted. Serve with side dish of corn.
Mix ingredients by hand and spoon in hot greased muffin pan. Bake at 400° for 15 minutes. Makes 6 large or 12 small rolls.
Soak bread crumbs in scalded milk in bowl for 5 minutes. Add sugar substitute, cinnamon and raisins. Mix well. Pour bread mixture over eggs in bowl. Stir in vanilla. Pour into buttered baking dish. Bake at 325° for 50 minutes.
Crumble raw ground beef and spread to cover bottom of 9 x 13-inch pan. Season with salt and pepper, if desired. Add a thin layer of sliced onion. Layer frozen vegetables over meat and onion. Spread 2 cans cream of chicken soup over vegetables. Cover with cheese slices. Top with frozen Tater Tots. Bake 1 1/2 hours at 350°.
Bring sugar and water to a boil on medium heat. Let cool. Add all ingredients except ginger ale. Put into containers and freeze. Take out 5 hours before serving. Add cold ginger ale. Good for summer parties or to serve at wedding receptions. Makes 2 1/2 gallons.
Mix flour and salt. Cut in shortening. Add enough water to make a good dough. Roll out on floured board to 1/2-inch thickness. Cut in 1-inch squares. Drop squares, one at a time into boiling juice and cook until dough is done.
Place vegetables as listed in bowl. Spread mayonnaise over the top of salad. Sprinkle cheese over mayonnaise. Chill overnight.
Melt chocolate and marshmallows. Cool. On top of chocolate, line pan with 1/4 of ice cream. Add layer of Nestle and marshmallows. Alternate mixture. Refreeze. Cut in squares to serve.
Mix low-fat mayonnaise, mustard and honey until well blended. Place chicken breasts in baking pan. Brush chicken with honey mustard mixture and bake at 350° for 30 minutes. Turn chicken breasts over and brush with honey mustard mixture. Continue baking another 20 to 30 minutes or until chicken is done.
Beat eggs. Add sugar. Add melted margarine. Add remaining ingredients. Bake in unbaked pie crust at 375° for 45 minutes. Do not overbake.
Cut French bread loaves lengthwise. Cover each section generously with a garlic butter spread. Put slices of Swiss cheese on top. Next, sprinkle dill weed and garlic powder on top of cheese. Wrap in foil and heat slowly in oven about 20 minutes.
Mix together, except cheese and almonds. Place in casserole. Top with grated Cheddar cheese and slivered almonds. Bake at 350° for 1 hour.
Softened cream cheese. Mix with other ingredients and chill. Serve with crackers or pita chips.
Mix chuck, oregano, 1 small can tomato sauce, salt, pepper, eggs and crumbs. Flatten in an oblong shape. On top of meat loaf, put the 1 cup of Mozzarella and Parmesan cheese, then roll up like a jelly roll, tuck or pinch edges together and press top seam closed. Bake at 350° for 1 hour. Take out and put 1 small can of tomato sauce and 1 cup of Mozzarella cheese on top. Cover and bake 15 minutes longer.
Mix flour, cocoa, baking powder and soda; set aside. Beat sugar, eggs and vanilla well. Add half the flour and half milk; mix well. Mix rest of the flour and milk well. Fill a greased and floured baking pan or 2 layer pans. Bake at 375° for 25 or 35	minutes until	cake springs back when lightly touched near center.
Mix together. Pour into a 13 x 9 x 3-inch greased and floured baking pan. Bake at 350° for 30 to 35 minutes.
Beat egg whites and salt until soft peaks form. Add sugar gradually, beating well after each addition. Beat until stiff and glossy. Beat egg yolks and vanilla until thick and lemon colored. Add to egg whites and fold in gently but quickly. Fold in flour.
Mix first 3 ingredients and store in container in refrigerator. Add ginger ale when ready to serve. Great for Christmas!