HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. In a medium bowl stir all ingredients. With a fork, beat in 2 tablespoons very hot water until dough pulls away from sides and forms a ball. Shape dough into 25 balls. Place on a cookie sheet, 1 inch apart. Bake 12 to 15 minutes.
Prepare and chop in small cubes, add 2 cups brown sugar and mix together. Cover with vinegar in cooking kettle, or heavy, large sauce pan, boil 20 minutes. Pack in sterilized jars and seal.
In large skillet, brown sausage in butter; drain and set aside. In small bowl, stir together cornstarch, pineapple juice, cream of coconut, mustard and garlic powder. Add to sausage in skillet. Cook and stir until sauce thickens. Add pineapple, pepper and water chestnuts; heat through and serve. Refrigerate leftovers. Makes 40 appetizers.
Preheat oven to 375°. In a large bowl, combine beef, potatoes, carrots, celery, onion, soup, salt, poultry seasoning and pepper. Mix well. Set aside.
Steam clams and reserve liquid. Chop clams and set aside. In a large pot, saute onion in oil until clear, not brown. Add celery, potatoes, water, reserved clam juice and clams; simmer until celery and potatoes are done. Add remaining ingredients. Yield: 3 quarts.
Combine all ingredients in small saucepan. Heat to boiling; reduce heat and simmer until onion is well done. Use to coat chicken, spareribs or other meats to broil or grill.
1. Heat oil and margarine. 2. Add minced garlic, shrimp, and cook till pink. 3. Add lemon juice, salt, pepper, and parsley.
Cook onions, hamburger meat and bell pepper together until done. Add chopped Velveeta cheese and ripe olives. Stir until cheese is melted. Mix enchilada sauce mix with tomato soup, tomatoes and tomato sauce. Dilute with water if too thick. Set aside. Fill flour tortillas with meat and cheese mixture. Roll up and place them seam side down in a large greased pan. Pour sauce over top of enchiladas. Sprinkle grated cheese over top. Bake in oven at 400° until cheese is bubbly and slightly brown.
Brown muffin mix with onions. Add chicken stock, salt, pepper and eggs. Pour in baking dish. Bake until brown at 400°.
Preheat oven to 350°. Use an 8 x 8 pan. Spray with vegetable/garlic oil. Put crushed chips in bottom of pan. Divide the 8 biscuits into 16. Place 8 of the halves on top of the chips. Brown onion, bell pepper and jalapeno in olive oil until tender in a skillet. Heat soup, Ro-Tel tomatoes and cheese until melted. Do not burn. Add the cooked chicken. Pour 1/2 of the chicken mixture on top of the biscuits, then add the remaining biscuits and cover with soup mixture. Cook for 30 minutes. Spread shredded cheese on top and put back in oven. Broil until brown.
In a large saucepan, mix margarine, sugar, milk and cocoa. Stir often and bring to a boil for 1 minute. Remove from heat and let cool. Stir in peanut butter and vanilla. Mix well and add oatmeal. Mix well and drop by spoonfuls onto wax paper to cool.
Heat 3 tablespoons margarine in 1 1/2-quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in parsley.
Cook chicken, reserving broth for cooking noodles. Add enough water to broth from chicken to cook noodles, leaving very little extra liquid. When noodles are tender, remove from heat and add cheese, stirring to melt it. Add chicken (which has been diced), celery soup and onion. Add enough evaporated milk to make it as juicy as you prefer. Salt and pepper, if desired. Place in large casserole. Sprinkle with paprika. Heat in moderate oven until bubbly and heated through.
Pour water over gelatin and stir until dissolved. Add frozen berries and stir until thawed. Place cubed angel food cake in a 9 x 13 inch pan and pour jello mixture on top of cake. Frost with whipped topping and refrigerate.
Melt margarine and pour over cubed bread in a greased 1-quart casserole dish. Cook tomato sauce, brown sugar and salt for 5 minutes. Pour over bread. Cover and bake at 350° for 45 to 60 minutes.
Cook macaroni; drain water off. Brown hamburger with chopped onion, chili powder and garlic powder. Drain grease off. Add ketchup and tomato sauce along with macaroni. You could add grated cheese before serving.
Saute onions and shallots in cooking oil. Add bell peppers, tomato sauce, diced tomatoes, corn and soups. Cook until desired consistency. Add shrimp, crawfish, fish, sausage, scallops, okra, potatoes and rice. Add seasonings (salt, pepper and Cajun seasoning salt to taste). Cook 15 minutes or until seafood and sausage are done.
Sift together flour, soda, salt and cinnamon; add flour mixture with the 2 cups sugar and oil. Beat eggs and add with the mixture; add carrots and blend.	Bake at 350° in layers for 30 minutes. Frost with Cream Cheese Frosting.
Boil noodles as directed. Drain in colander. Return them to warm pot and mix with margarine. Mix all in pot or switch to a large bowl. Combine cottage cheese, sour cream, eggs and apricot syrup in bowl. Then mix with noodles.
Grease a 16-inch baking pan. Put in half of the bread cubes. Mix crabmeat, mayonnaise, onion, pepper and celery. Put on bread. Top with remaining bread squares.
Soak whole peas overnight; drain in morning. Simmer all ingredients together for 2 to 3 hours in a covered pan. Stir occasionally.
Brown chops; season with salt and pepper. Wash rice and combine it with curry powder, soup and vegetables in 2-quart casserole.
Cream butter and sugar until fluffy. Add eggs and beat well. Make paste of cocoa and coloring. Add to mixture.
Reserve 1 cup of flour to roll nuts and fruit in before adding to other ingredients. Mix well the first 4 ingredients. Add fruit and nut mixture, mixing well. Bake in a 250° oven for 3 hours in tube pan.
In a shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside. On waxed paper, lightly coat chicken with flour and dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.
Bake the fudge cake mix in a 9 x 13-inch pan according to package directions. Cool completely. Crumble cake into bottom of a large glass bowl such as a deep salad bowl. Pour coffee over top of cake, if desired. Mix 1 small chocolate instant pudding mix with cold milk. Layer on top of cake. Add layer of crushed Heath bars, saving some for a garnish on top. Add large Cool Whip and sprinkle with remaining crushed Heath bar pieces. Chill.
Have butter at room temperature. Blend sugar, butter and 1 egg at a time. Add cream and flour. Beat until smooth. Pour into greased and floured tube cake pan. Bake 1 hour at 275°, then 30 minutes on 300°.
Heat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla. Add combined flour, soda, salt and cinnamon. Mix well. Stir in oats and raisins. Drop by tablespoons onto ungreased cookie sheet. Bake for 10 to 12 minutes. Makes about 4 dozen.
Stir together curry powder, salt and mustard. Gradually whisk in the mayonnaise, keeping smooth. Whisk in onion and Tabasco. Chill, covered tightly, for 2 hours or overnight so flavor has time to develop thoroughly. Makes 3/4 cup.
Simmer beans and ham in water for 2 hours. Add remaining ingredients and cook at least 1 more hour. Take meat off ham bones; dice and add to soup. Season to taste. Mash beans slightly to thicken or can add some instant mashed potatoes.
Heat oil in skillet; add garlic. Saute until golden brown. Add sliced peppers. Cook until they begin to brown (keep warm for serving). Meantime, cook and drain pasta. Pour garlic-pepper mixture over drained pasta. Sprinkle with parsley and cheese. Toss gently to mix. Serve hot with garlic bread.
Dissolve jello and sugar in boiling water. Bring to a boil. Set aside to cool.
Before baking biscuits, put the melted Crisco on top of biscuits.
Peel onions and slice into rings. Saute sliced onions in the butter for 15 to 20 minutes or until clear. Put half of the onions into a casserole. Top with half of the crumbs and sprinkle with the cheese. Repeat layers, ending with cheese. Bake, uncovered, in a 325° oven about 30 minutes.
Mix boiling water and soda. Mix remaining ingredients together. Steam 1 1/2 hours. Serve with hard sauce.
In saucepan, combine all ingredients. Heat just until cheese melts, stirring frequently. Serve warm with tortilla chips. You can also melt the ingredients in the microwave.
Blend sugar, eggs and shortening together. Sift dry ingredients together. Add applesauce and pineapple to batter, then add nuts, raisins and fruit. Bake in tube pan at 350° for 2 hours.
Peel cucumber, cut in half and seed. Dice the seeded cucumber. In pan cook cucumber and water (shaking or stirring to prevent burning) for 2 to 3 minutes. Cool slightly. Put cucumber in bowl and add rest of ingredients. Stir and cool. Cook salmon in your favorite way. Serve with sauce.
Prepare shell as asked. Then add your garlic on top (add more by taste). Sprinkle with salt. Spread Mozzarella cheese all over, then add the tomato, diced in small chunks, all over. Bake at 350° for 8 minutes or until cheese is melted. Cut and serve.
Lightly mix beef, bread crumbs, 1/2 can tomato sauce, egg, salt and pepper. Shape into loaf in shallow pan. Combine remaining sauce with rest of ingredients. Pour over loaf. Baste several times during baking. Bake at 350° for 1 1/2 hours.
Cream the margarine, Crisco and sugar well. Add unbeaten eggs. Mix well. Add sifted dry ingredients alternately with milk. Add flavorings and mix well. Bake in tube pan at 325° for 1 1/2 hours.
About 5 minutes before serving, preheat broiler if manufacturer directs. Slice each pita horizontally in half; spread cut sides with softened butter or margarine. Cut each half in thirds.
Cream 3/4 c sugar and shortening till light and fluffy. Add egg; beat well. Stir together 2 c flour, the baking powder, and 1/4 tsp salt. Add flour mixture and milk alternately to creamed mixture. Beat till smooth after each addition. Spread in greased 8-inch sq or 9-inch sq baking pan. Top with blueberries. Combine 1/2 c sugar, the remaining 1/2 c flour and cinnamon; cut in butter or margarine till crumbly. Sprinkle over berries. Bake in 350° oven for 45 to 50 min. Cut into squares. Serve warm. Makes 1 coffee cake.
Heat oven to 375°. Grease iron corn molds using pastry brush. Grease well. Place in oven while mixing ingredients. Mold must be hot. Mix ingredients as listed. Mix well and pour into hot molds, filling 1/2 full. Bake for 20 minutes at 375°.
Mix 4 cups flour, baking powder, baking soda, salt, sugar and caraway seed. Add and separate raisins. Add buttermilk; mix.
Melt first 4 ingredients in double boiler. Add cereal and stir until well coated. Butter fingers and form wreaths on wax paper. Decorate with 3 red hots per wreath. Let sit overnight.
Cream together cream cheese and Cool Whip. Set aside. Drain mandarin oranges, pineapple chunks and cherries. Mix all ingredients together in large bowl. Add mini-marshmallows. Add 1/2 cup walnuts if desired. Chill 1 hour.
Soften cream cheese and mix with chives, garlic salt and Accent. Chop beef in blender. Add about 1/3 of the beef to cream cheese and mix well. Sprinkle the remainder of the beef on wax paper. Form cheese into ball and roll in remaining beef.
Combine ground beef, 1/2 package bread crumbs, onion, bell pepper and eggs. Fry in large frying pan until done. Remove from pan. Add gravy mix in frying pan. Prepare according to package directions, then place salisbury steak back into pan and simmer for 20 minutes.
Sift together and set aside flour, salt, soda and baking powder. Blend together shortening and sugar; add eggs and beat until light and fluffy. Add flour mixture and mix well. Add oatmeal and vanilla and chocolate chips; dough will be crumbly. Drop onto greased cookie sheet. Bake at 350° for 15 minutes. Makes 11 dozen.
Cream oleo and powdered sugar. Mix in Eagle Brand, coconut and pecans. Roll mixture into balls and freeze. Melt paraffin and chocolate chips. Dip frozen balls in chocolate mixture. Place on waxed paper.
Cook asparagus (don't overcook). Drain. Cut up whites of eggs. Add the rest; heat and serve on toast. Grate yellows of eggs and put on top of each serving. (For family I often cut yellow with the whites.)
Mix flour, sugar, salt and shortening, blending with fork. Save 3/4 cup of this mixture for top crumbs. To remainder, add baking powder, soda, egg, sour milk and cinnamon. Beat briskly until smooth. Put into greased pan and scatter crumb mixture on top. Bake 25 minutes in hot oven (400°). Bake in loaf or 9 x 9-inch pan. Serve with honey.
Blend cottage cheese and buttermilk. Add other ingredients and blend. Chill. Use with raw vegetables or crackers.
Beat together. Sprinkle nutmeg. Bake at 475° for 5 minutes and 425° for 10 minutes.
Melt almond bark in very cool oven (200°) in cake pan for 1/2 hour. Put almond bark in a large bowl (stainless steel works best) and set in hot water. Add cereal, nuts and marshmallows. Drop by spoonfuls on wax paper. Makes 8 dozen.
Combine butter, onion and celery in a bowl. Microwave for 10 minutes. Stir in remaining ingredients. Makes enough for stuffing 5 to 6 pound roasting chicken.
Butter both sides of bread. Cut out center of bread in the shape of a circle, about 1 1/2 inches in diameter (one way is to use the cover of a pill bottle). Put bread in frying pan. Break egg and place in hole in center of bread. Fry bread on both sides until egg is thoroughly cooked (yolk no longer runs). Use low flame. Remove from pan and eat. Enjoy!
Sift flour, baking powder and salt. Combine shortening, sugar and egg. Combine slowly; alternate flour and milk. Add other ingredients.
Combine ham, veal, egg, 1 cup orange juice, salt, pepper and crumbs. Shape and bake in 350° oven, in shallow dish, basting often with 1/2 of glaze, for 1 1/2 hours. Ten minutes before ham has finished cooking, top with orange slices.
Melt butter in skillet, add coconut and simmer on low heat, stirring until golden brown. Remove from skillet and place on absorbent paper to cool. Blend 2 Tbsp. butter with cream cheese and vanilla, add milk and sugar alternately, beating well.	Stir in 1-3/4 c. coconut. Frost cake and sprinkle remaining coconut on top.
Preheat broiler. Cut bread loaf crosswise in half. Reserve half for another use. Cut remaining bread portion lengthwise in half. Place pieces, cut side up, on the unheated rack of the broiler pan, then set aside.
Sift together dry ingredients. In mixing bowl, beat together eggs, sugar and cranberry sauce until well blended. Stir in melted butter and orange juice. Stir in flour mixture until just moistened. Fold in nuts and orange rind. Do not overbeat. Spread into greased loaf pan and bake in 350° oven for 55 to 60 minutes, or in 5 (3 x 6-inch) tiny loaf pans for 40 minutes. Let stand about 15 minutes and turn loaves out onto wire rack to finish cooling. Store in refrigerator or freezer.
Cut crusts off bread; roll flat. Mix Blue cheese, cream cheese and 1 egg. Spread cream cheese mixture on bread. Roll bread slice around asparagus spear. Dip in butter and sesame seed. Cut in bite size pieces (4 per slice). Freeze on tray, then put in container until needed. Bake from freezer 20 to 25 minutes at 400°.
Mix like pie crust and pack in a 9 x 13-inch pan. Bake 15 minutes at 400°. Take out and crumble while warm. Put back into pan and pat down solid. Cool.
Combine soy sauce, garlic powder, salt and peppers. Slowly whisk in the oil. Place beef in a plastic bag. Pour sauce over meat. Seal bag and refrigerate for 6 hours. Turn bag occasionally. Drain meat and discard marinade. Cook meat as you desire.
Mix all ingredients in bowl. Press into baking dish. Coat with ketchup. Bake at 350° for 45 minutes or until golden brown.
Mix hamburger and onions, salt and pepper. Cook until brown. Add potatoes, tomato sauce (rinse can with a little water). Cook until potatoes are soft. Add pork and beans (medium can). Simmer all together at least 15 minutes or until ready to eat.
Mix dry ingredients; mix milk, oil and egg and add to dry ingredients. Mix lightly; add blueberries. Do not beat! Heat oven to 400°. Spray pan with Pam. Bake 25 to 28 minutes.
Heat sugar and water until sugar is dissolved. Add remaining ingredients and enough water to make 1 gallon punch.
Follow directions on boxes of Jell-O Jigglers. Pour into a 13 x 9-inch pan. Chill for 1 hour, then add oranges. Chill for 3 more hours. Cut into squares or make your own shapes.
Mix all ingredients with a spoon. Pour into a 13 x 9-inch baking dish. Bake at 350° for 45 to 50 minutes. Easy and yummy! I sprinkle powdered sugar on top. No icing needed.
Mix flour, oleo and chopped nuts together and spread in 13 x 13-inch pan. Bake at 350° for 10 to 15 minutes until lightly browned. Let cool.
In shallow Pyrex pan, layer potatoes, hamburg and soup. Mix bread crumbs and cheese; sprinkle on top of casserole. Bake 1 1/2 hours at 350°.
Mix mayonnaise or Miracle Whip, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
In a large skillet, saute onion and celery in 1 tablespoon butter for 3 minutes. In a medium bowl, combine onion and celery mixture, crab meat, 3/4 cup bread crumbs, mayonnaise, egg, lemon juice, Worcestershire sauce and pepper. Mix well and shape into 4 patties. Coat with remaining 1/2 cup bread crumbs, pressing crumbs into patties. In same large skillet over medium heat, melt remaining 4 tablespoons butter. Fry patties in butter until golden brown on both sides, about 8 to 9 minutes total. Makes 4 crab cakes.
Cream together cheese, mayonnaise, wine and mustard. Add all seasonings. Fold in crab meat. Transfer to 9 x 12-inch Pyrex or Corning dish. Bake in 350° oven until brown on top, about 40 minutes. Serve warm with crackers, biscuits or dark breads. Serves 15 to 20 as hors d'oeuvres.
Brown meat and onions. Drain. Place in baking dish. Add Tater Tots (tumbled). In a separate bowl, mix soup and milk. Pour mixture over Tater Tots and meat. Tumble again. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease seven 8-inch round pans and line bottoms with waxed paper; set aside.
Cook tortillas in water according to package. Combine next 3 ingredients. Place a hot dog in each tortilla; top with 2 tablespoons chili mix. Roll tortillas around franks. Arrange seam down in a 12 x 7 1/2 x 2-inch baking dish. Combine remaining chili mixture and tomato sauce. Pour over tortilla. Sprinkle with cheese (after baking). Bake at 350° for 25 to 30 minutes.
After cooking apples in syrup, strain syrup to take pieces of apple, etc. from it. Take 2 cups of the syrup and add tapioca. Stir until thickened. Will thicken more when cold. Spoon over apples. Top with whipped cream and cherry and fresh mint leaves.
Combine soups, garlic salt, tomatoes and chicken. Mix well. Soak Doritos in broth. Line bottom of buttered casserole with Doritos, a layer of onions, chicken mixture and then a layer of cheese. Repeat second layer. Bake at 350° for 45 minutes or until cheese is bubbly, but not brown.
Combine melted butter and graham crackers. Press into bottom of 8 x 8 inch pan. Mix other ingredients together, except Eagle Brand milk, and pour on top of crushed graham crackers. Now pour Eagle Brand milk over all of it. Bake at 350 degrees for 30 minutes.
In a saucepan, combine first 4 ingredients. Bring to boiling, stirring constantly. Reduce heat. Cook and stir for 4 to 5 minutes or until thick.
Melt butter in casserole dish. Layer zucchini, onions and cheese until all are used. Sprinkle bread crumbs and add more cheese on top. Bake in 350° oven for 45 minutes to one hour.
Preheat oven to 400°. Slit each peeled shrimp along back edge. Dry shrimp well on paper towels. Melt butter in 9 x 13-inch pan, adding salt, garlic and tablespoon of chopped parsley. Arrange shrimp in single layer and bake uncovered for 5 minutes. Turn and baste shrimp cooking on both sides. Sprinkle shrimp with lemon zest, lemon juice and remaining parsley. Bake until shrimp is pink and tender. Do not overbake. Serve with rice and garnish with remaining parsley.
Mix oatmeal, flour and brown sugar. Add melted butter; mix well. Line bottom of 8-inch square pan, reserving about 1/2 cup for topping. Spread pie filling on crust. Sprinkle with reserved crumbs. Bake at 350° for 45 minutes.
Combine all but carrots and peppers. Cook on low 7 to 8 hours. Add vegetables.
Mix in small bowl peanut butter and cinnamon. Put the peanut butter and cinnamon on a slice of bread. Then put jelly on the other slice of bread. Put it together and eat. Serves one.
Mix all ingredients and marinate chicken for 1 to 2 hours. Grill as usual.
Cook tortellini or linguini according to package directions; drain. Spoon onto warm platter.
Cook beef, pepper, onion and garlic. Stir in chili powder. Cook 1 minute. Drain and chop tomatoes. Add tomatoes, A.1. sauce and water. Heat to a boil. Reduce heat. Cover and simmer 30 minutes. Add beans. Top with cheese.
Bake potatoes at 400° until tender. Cool. Remove skins. Mash or whip potatoes in large mixing bowl. Add butter, sugar, salt and extracts. Set aside. In small bowl, beat egg yolks slightly. Add to potato mixture with milk/cream. Set aside. Whip egg whites until soft peaks form. Fold gently into potato mixture. Pour into pie shell. Bake at 425° for 15 minutes; reduce temperature to 350°. Bake 25 to 30 minutes until center is cooked.
Mix flour, salt and baking powder. Cut in shortening. Add water slowly while kneading until soft dough is formed. Divide dough into 12 to 14 balls. Roll out each on a lightly floured board to form a 6-inch circle. Bake on ungreased griddle until lightly browned on each side. Keep dough covered while rolling out tortillas.
Combine milk, sugar, salt and pepper; mix well. Gradually add vinegar, stirring constantly. Cover and chill at least 1 hour.
Prepare One Bowl Brownies as directed using 4 eggs. Spread into prepared pan.
Combine turkey, milk, bread crumbs, garlic powder and 1/2 teaspoon oregano. Press into 9-inch pie pan, bringing up on sides. Spread tomato paste evenly over "crust." Top with 1/2 teaspoon oregano, mushrooms and Parmesan cheese. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese, green peppers and olives. Bake an additional 15 minutes. Cool 5 minutes before cutting into wedges.
Place broth, water, tomatoes, basil, oregano and pepper in 4-quart saucepan. Cover and bring to a boil. Meanwhile, drain and rinse beans well under cold water in a colander. Add beans, onion, carrot, garlic, peas and macaroni to the boiling broth. Reduce heat and simmer, stirring occasionally, until macaroni is cooked, about 12 to 15 minutes. Divide cheese among 6 bowls; pour piping hot soup over cheese. Serve with Italian bread and a salad. Makes 6 servings.
Combine four ingredients first and chill. Add ginger ale just before serving and serve with ice.
Beat eggs and sugar well. Pour milk into sugar and eggs. Add flavor. Melt the butter; add to mixture. Pour into pie crust; sprinkle nutmeg on top of custard. Bake at 350° for about 30 minutes or until custard will be shaky but will be firm when it cools.
Melt margarine. Mix with eggs and sugar. Stir in coconut, pecans and vinegar. Pour into 2 pie shells. Bake 1 hour at 325°.
Brown beef and onions. Place in casserole. Empty soups on top; add vegetables with liquid. Add 1/2 chow mein noodles and stir with soups. Top with more noodles. Heat 30 minutes in 325° oven.
Cook broccoli and onions until tender. Drain, combine with cooked rice and mix with 1 cup of cheese. Spread one cup of cheese on top. Bake in 350 degree oven until cheese melts.
Make 4 bread rounds per slice of bread (about the size of a shot glass). Butter rounds, toast one side. (Place in oven for 3 to 5 minutes.) Put well blended mixture of cream cheese, mayonnaise, green onions, Tabasco and Parmesan cheese on each round. Can now be frozen.
Blend cream cheese with remainder of ingredients. Chill at least 1 hour before serving. Serve with snack crackers (preferably not too strongly flavored crackers).
Heat oven to 300°. Prepare crust. In mixer bowl beat cheese until fluffy. Gradually beat in milk until smooth, then eggs and vanilla. Toss 1/2 cup chips with flour; add to cheese mixture. Pour into pan over crust. Sprinkle remaining chips over top. Bake 1 hour or until center is set. Cool and refrigerate.