HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir	meats until brown. Drain off fat. Add tomatoes, break up with a fork. Stir in tomato paste, garlic salt, oregano, basil and mushrooms. Heat to boiling, stirring occasionally. Reduce heat and simmer 20 minutes. Preheat oven to 350°. Stir together cottage cheese, 1/2 cup	of Parmesan. Set aside 1 1/2 cups of meat sauce and 1/2 cup of the Mozzarella cheese.	In an	ungreased baking pan, 13 x 9 x 2-inch, alternate	layers	of noodles, meat sauce, remaining Mozzarella cheese and cottage cheese mixture.	Spread reserved meat sauce over top. Sprinkle with remaining 1/2 cup Parmesan cheese. Sprinkle reserved cheese over lasagne. Bake, uncovered, for 45 minutes.
In a large mixing bowl, stir together flour, oatmeal and brown sugar. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the crumbs. Press remaining crumbs into a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 15 minutes.
Brown ground beef; drain and rinse with hot water. Add to Ragu and water to simmer. Cook 9 lasagna noodles according to directions on the box. Mix cottage cheese and Egg Beaters.
Pat 2 packages of crescent rolls onto a cookie sheet. Bake crescent rolls at 375° for 10 to 13 minutes. Mix cream cheese, Ranch dressing and mayo together. Add 1/2 of chopped vegetables to mixture. Spread onto cooled crust. Sprinkle remaining vegetables on top and pat down.
Combine 1/2 cup melted butter with next 5 ingredients in mixing bowl. Pour into 2-quart casserole dish. Combine brown sugar, flour, 2 1/2 tablespoons melted butter and nuts in small mixing bowl; mix well. Sprinkle topping over sweet potato mixture. Bake for 30 to 40 minutes at 350°.
Heat oven to 400°. Mix shortening, sugar and eggs. Mix flour, cream of tartar, baking soda and salt. Mix all ingredients. Shape into balls. Combine cinnamon and sugar in a shallow dish. Roll dough in sugar and cinnamon, coating well. Bake 8 to 10 minutes on ungreased cookie sheet.
Peel and seed cukes. Cube cukes. Mix with sugar, vinegar and scallion. Let sit a few minutes. Stir occasionally. Put yogurt into a bowl. Pour juice off cukes and into yogurt. Combine well and add cukes. Toss.
Blend all and beat for 2 minutes. Bake in greased and floured cake pans in a 350° oven for about 30 minutes or until done.
Cook lasagna noodles as directed. Drain, rinse and set aside. Meanwhile, cook spinach as directed and set aside.
To toast nuts: Sprinkle nuts into ungreased skillet, stirring. Cook on medium heat 5 to 7 minutes until golden brown. Mix sour cream and brown sugar in saucepan. Heat to 223° with candy thermometer, stirring constantly. Add vanilla and nuts. Stir rapidly until mixture has coated the nuts. Spread on wax paper and separate nuts. Cool and store in airtight container. Lasts 3 to 4 months.
Mix all ingredients together. May add chocolate chips and pecans to this mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream butter and sugar; add eggs and mix well.	Reserve 1 cup of	flour.	Sift remainder of flour with baking powder and salt. Add flour	mixture alternately with milk to first mixture. Sprinkle blueberries with the reserved flour and stir in lightly. Bake in	greased muffin pans, filled 2/3 full, at 400° for 25 to 30 minutes.
Mix all ingredients together, using enough milk to make a stiff batter. Form pones by hand and put on greased baking sheet. Bake 12 to 15 minutes at 425°. Makes about 18.
Stir oleo and sugar into boiling water, let cool. Add eggs and vanilla; stir. Add flour, cinnamon, soda and salt. Bake at 350° for 40 minutes in 9 x 13-inch pan.
Cook spaghetti as per directions on box. Cool with cold water and drain. Add diced mango, tomato, cucumber and dressing. Chill overnight. Stir before serving.
Drain pineapple, pressing out 1 1/4 cups pineapple syrup or juice; reserve 1/4 cup for cake and 3 tablespoons for icing.
Put first five ingredients in saucepan and boil one minute, stirring constantly. Remove from heat. Add one teaspoon vanilla, 1/2 cup nuts. Mix in powdered sugar. Pour into buttered pan.
Preheat oven to 450°. Place rice in a 13 x 9-inch dish. Pour the chicken broth over the rice and place your chicken on top. Pour your melted margarine over the chicken and bake in oven at 450° for 1 hour. You can debone your chicken and mix the chicken into the rice.
Cook beef until browned, stirring to crumble; drain. Add garlic to next 4 ingredients; simmer 15 minutes or until thick, stirring occasionally.
Mix all together with egg beater. Pour into an unbaked pie shell and bake at 325° until golden brown on top.
Soften cream cheese with milk. Blend all ingredients together. Bake covered at 375° for 15 to 20 minutes. Serve hot while spread on party rye or crackers. Serves 6.
Mix dry ingredients. Add salad oil, eggs and milk. Beat until smooth. Add coffee, then vanilla. Bake for about 35 minutes.
Cut meat into serving pieces. Season with salt and pepper. Roll in flour. Heat slow cooker. Add vegetable oil. When hot, put in meat and cook until done. Add onion, celery, pepper, tomato soup and water. Cover and cook for 45 minutes. If desired, thicken gravy by adding cornstarch.
Scale and clean the fish. Sprinkle salt over the fish and let stand for 10 minutes. Place fish in shallow pan. Combine sugar, oil and shoyu. Pour over fish. Garnish with Chinese parsley and lemon wedges.
Add 1/4 cup water to carrots and celery. Microwave 2 to 3 minutes until softened. Saute onions and garlic in oil. Set aside. Brown sausage in large saucepan. Drain. Add all ingredients. Cook until bubbly, stirring occasionally. If too thick add additional water.
In a 12-quart saucepan, place the chuck roast, wheat, salt and enough water to cover. Bring to a boil on high heat. Reduce heat to medium and let cook with frequent stirring until all the water is absorbed and the meat comes off the bones. (Be careful not to overdry it for it may char.) Remove wheat to a large plate and let cool. Remove bones from meat and set aside. In a blender, puree the wheat with the addition of a little water. Place the pureed wheat back into the large plate. In the same blender, chop the meat. Mix the meat and wheat and return to the saucepan. Add about 2 cups water.
Soften yeast in warm water. Combine hot milk, margarine, sugar and salt in a large mixing bowl. Let cool. Add egg and yeast. Gradually add flour to form a stiff dough. Let rise in warm place until double in size (about 2 hours). Mash down and make into rolls with a cube of cheese in center of roll. Be sure dough is sealed around cheese. Place on greased baking pan and let rise again to about double in size. Bake in 400° oven until golden brown.
Rub garlic on roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add tomato juice, carrots, onions, celery, bay leaves, seasoning blend, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally. Add potatoes; simmer for 30 minutes or until tender. Discard bay leaves. Remove roast and slice; serve with vegetables and gravy.
Bring ingredients to a boil on medium heat. Let boil until thickens. Remove from heat and set pan in cold water, stirring constantly, until thick enough to put on cake. Great frosting for Bundt cake.
Sift together flour and sugar. Stir in marshmallows; set aside. In saucepan, put cola, margarine, shortening and cocoa. Bring to a boil. Pour over flour mixture. Stir in buttermilk, soda and eggs. Pour in greased tube pan and bake at 350° for 45 minutes or until cake tests done.
Combine all and simmer for 15 to 20 minutes. Put sauce on roasting chicken, pork or beef roast or pork chops. Makes excellent barbecue sandwiches with roast pork or beef. Can be doubled or tripled easily. Freezes well.
Cook bacon. Drain some off. Saute veggies and shrimp. Add tomato soup and other ingredients. When ready to serve, add crumbled up bacon. Serve over rice. Serves 4 to 6.
Cut each biscuit into 4 pieces. Combine 3/4 cup sugar and the cinnamon into a paper bag and shake a few pieces of the biscuits at a time. Pile up pieces into a well-greased Bundt or cake pan. Boil together brown sugar and butter. When sugar is dissolved, pour hot syrup over the biscuits in the pan. Bake at 350° for 35 to 40 minutes. Very sweet and fattening!
Heat oven to 425°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch or cookie sheet. Mix baking mix and water until soft dough forms. Pat dough in bottom and up sides of pan with well floured hands or roll into rectangle 13 x 10-inches and place on cookie sheet; pinch edges of rectangle, forming 3/4-inch rim. Cook and stir beef, onion, bouillon and garlic until beef is brown and bouillon is dissolved. Mix tomato sauce and oregano; spread evenly over dough. Spoon beef mixture evenly over sauce. Top with mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.
Cook ziti according to package directions. In large bowl, combine Ricotta, Mozzarella, Romano, egg, salt and pepper. Place layers of ziti, filling and meat sauce, beginning and ending with the sauce. Bake in a 350° oven about 40 minutes. Serves 8.
Cook broccoli and drain. Add all other ingredients; mix well. Pour into glass baking dish and bake at 350° for 1 hour, uncovered.
Melt butter. Combine butter and stuffing mix. Spread half in bottom of baking dish. Mix remaining ingredients and pour over butter and stuffing. Cover with remaining crumbs. Bake at 350° for 30 minutes.
Mix all ingredients in a large pot. Simmer for 2 hours. Can brew in large coffee pot. Put cinnamon and cloves at basket.
Slice muffins in half and spread each half with margarine. Brown the buttered side in a frying pan making a grilled cheese sandwich. Enjoy!
Wash and break up lettuce into small pieces. Mix all ingredients together and toss into a large bowl. (Crush Doritos in bag before opening.)
Heat shortening in deep fat fryer or electric skillet. Open tube of biscuits and make hole in center of each with fingers. Fry in hot fat, turning to brown on each side. Drain on paper towel.
Sift flour, baking powder and salt together. Cream the butter, adding sugar. Stir in egg, cream and vanilla; mix well. Add dry ingredients and mix well. Chill 2 to 3 hours. Roll out to 1/8 inch thick and cut into shapes. Bake at 400° for 4 to 8 minutes.
Crush enough Doritos to spread on bottom of 9 x 13-inch pan. Brown hamburger meat (pour off grease). Mix. Brown hamburger meat, green chopped chillies, taco sauce or picante sauce, 1 can mushroom soup, milk (measure in soup can) and Ranch Style beans. Heat together until simmer. Pour over crushed Doritos. Sprinkle chips on top and cover with grated cheese. Bake about 20 minutes until bubbly.
Beat eggs and sugar together. Then add milk, margarine and flour. Add nutmeg and cinnamon. Pour into pie crust and bake in a 325° oven until firm.
Dissolve lime jello in water and let cool; add remaining ingredients. Mix thoroughly and pour into a mold. Chill.
Combine first 5 ingredients. Dip each breast in milk and dredge in bread crumb mixture. Arrange in a lightly greased 12 x 8 x 2-inch baking dish. Combine butter, garlic and lemon juice; drizzle over chicken. Sprinkle with paprika. Bake at 350° for 40 minutes or until tender. Yields 6 servings.
Peel shrimp and devein, if desired. Melt margarine in large Dutch oven over medium heat. Add flour and curry powder. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Stir in clam juice, milk and chopped potatoes. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender. Add fish and shrimp, cook 5 to 10 minutes until shrimp are pink and serve. Yield: 3 1/2 quarts.
Melt butter in saucepan. Add all ingredients and pour into pie shell. Bake at 300° for 40 minutes.
Dip salted and peppered chicken (I cut mine into bite size pieces) into flour and then egg (I add a little milk to the egg mixture). Roll in mixed bread crumbs and Parmesan cheese. Fry over low heat about 10 minutes.
Combine sugar and cinnamon. Cut biscuits into quarters and roll in cinnamon and sugar mixture. Layer in a Bundt pan. Pour any remaining sugar mixture into an 8 ounce measuring cup and add 1 teaspoon of cinnamon and enough sugar to fill the cup. Melt margarine. Stir nut and sugar mixture into it. Spoon over the top of biscuits. Bake 30 minutes at 350°.
Mix oil, sugar and eggs. Stir in baking powder, salt, soda and flour. Mix well. Add oats and coconut. Mix in corn flakes. Mix in chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 325° for 10 to 15 minutes.
Take margarine and spread around on heavy-duty foil. Cut up potatoes in small chunks. Add cut up ham or bacon and onions. Season according to taste. Mix all together and add extra margarine on top. Bring foil up around the potatoes and seal on top and sides. Put on the grill for 1 to 1 1/2 hours on low.
Mix together and pour in hot skillet. Bake at 375° for 35 to 40 minutes.
Combine ingredients. Roll into balls; flatten with a fork. Bake in a 375° oven for 10 to 12 minutes.
Mix eggs and milk well, then add dry ingredients. Pour 1/3 cup onto hot griddle. Cook for 2 minutes, then flip. Cook for 2 more minutes. Serve. Top with fresh fruit.
Place berries in bowl and mash with fork. Gradually wisk in oil. Stir in the vinegars, wine and mustard. Season to taste with salt, pepper and sugar. Makes 1/4 cup dressing.
Mix in order listed. Roll into walnut size balls. Roll in white sugar. Place on greased sheet. Bake 8 to 10 minutes at 375°. For a crisper cookie, press flat before baking.
Cook grits in the water for 5 minutes. Add the melted garlic cheese, melted margarine and eggs. Mix well. Bake at 350° until set, approximately 45 minutes.
Dice lettuce and place on bottom of tray. Pour drained salsa on top of lettuce. Mix together softened cream cheese, sour cream and taco seasoning mix, until blended together. Pour mixture over salsa. Top with shredded cheese. Chill. Serve with taco or tortilla chips.
Combine butter, sugar and milk in large pan on medium-high heat. Stir until melted. Add marshmallows and stir until boiling. Turn off heat. Add chocolate chips, Hershey bars and unsweetened chocolate. Stir well until mixed. Pour into well-greased jelly roll pan or 13 x 9 x 2-inch baking pan. Cool and cut into bite size squares.
Dissolve sugar in 2 cups hot water. Dissolve Kool-Aid or Jell-O in 1 cup hot water. Add remaining ingredients, except ginger ale. Freeze. Thaw to a slush before serving and add ginger ale.
Cream butter and sugars. Blend in oil, eggs and vanilla. Mix dry ingredients together and add to butter-sugar mixture, mixing thoroughly. Roll into small balls and press with cookie press or bottom of glass dipped in sugar. Bake on ungreased cookie sheet at 350° for 12 minutes or until lightly browned.
Mix together the sugar, syrup, margarine, cocoa, milk, and vanilla extract. Bring to a boil and boil 2 minutes. Take off heat and stir in pecans. Mix with a wooden spoon until thick. This might take 25 to 30 minutes. Drop from a spoon onto wax paper.
Sift together dry ingredients. Stir in grated orange rind and chopped nuts. In a separate bowl cream butter and sugar. Beat in eggs and molasses. Stir egg mixture into first mixture to make a smooth dough. Roll into balls in size of walnuts. Bake in 350° oven for 10 to 12 minutes. Roll in confectioners sugar upon taking from oven.
Beat sugar, oil and eggs until well mixed. Add dry ingredients. Bake in a greased and floured 9 x 13-inch pan at 350° for 1 hour or until done.
Sprinkle green tomatoes and bell peppers with salt and let set overnight. Drain well. If too salty, rinse with water. Mix vinegar, dry mustard, celery seed, turmeric, onion and	sugar together. Combine	all ingredients in large pan. Bring to a slow boil.	Simmer over very low heat for about 20 minutes. Do not overcook. Pack in hot jars and seal.
Mix egg, sugar, ginger and nutmeg. Add pumpkin and mix well. Sift together baking powder, salt and flour; add to pumpkin mix alternately with shortening and vanilla. Add raisins or nuts, if necessary. Combine all ingredients, mix well and drop by teaspoon onto a cookie sheet. Bake at 350° for 10 to 15 minutes. Frost if you would like.
Spread cottage cheese on diet bread; sprinkle with cinnamon, nutmeg and diet sweetener. Place under broiler.
Preheat oven to 350°. Prepare noodles by package instructions. While noodles are cooking, clean and slice vegetables in small, bite size pieces and stem until slightly tender. Saute onion and garlic in oil. Drain excess oil off. Combine vegetables, onions, garlic and sauce. Mix tofu in a bowl, should look somewhat like cottage cheese when mixed with fork. Layer noodles (3 in a row), tofu and then sauce mixture until all ingredients are used. Bake at 350° for 30 minutes or until hot and bubbly.
Sift all dry ingredients together. Cut in the shortening. Add water and make into dough. Let rest for 15 minutes. Eggs may be omitted if you so desire. Roll out dough about 1/8 to 1/4-inch thick. Cut into 3-inch trapezoid shape. Fry in grease at 375° until golden brown, then turn them over. They puff up quite a bit. Serve with honey. Makes 24.
Place fruit in greased 9 x 13-inch baking pan. Sprinkle cake mix over peaches. Pour margarine over cake mix. Sprinkle top with nuts and cinnamon. Bake at 375° for 45 minutes.
Beat first 4 ingredients 2 minutes, then add egg whites and strawberries. Beat for 2 minutes. Bake in 2 (9-inch) pans or 3 (8-inch) pans for 30 to 40 minutes.
Melt first 4 ingredients. Mix milk, sour cream and pudding mix. Bake pie shell. Spread on bottom of baked pie shell and bake 10 minutes. Top with Cool Whip. Garnish with pecans.
Mix all ingredients in 2-quart microwavable casserole; cover. Microwave on High for 5 minutes. Stir; cover. Cook 3 minutes or until chicken is cooked through. Stir; cover. Let stand 5 minutes. Fluff with fork. Garnish with chopped parsley.
Combine rice and milk. Add salt, sugar and raisins in saucepan. Bring to a boil, stirring often. Simmer 1/2 hour, until rice is soft. Beat eggs; add to hot mixture. Stir, then remove from heat. Add vanilla; stir. May be served warm or cool. Excellent topped with cream and a dash of cinnamon and sugar.
Melt butter in large, hot skillet. Mix all ingredients and pour half into skillet. Bake at 425° until lightly browned.
Wash spinach; trim stems and discard. Chop spinach into small pieces. Saute onion in olive oil until transparent. Add spinach to olive oil and onion; cook until spinach softens. Add tomato sauce, dill, salt, pepper and rice. Add the water. After it boils, lower heat to simmer. Check to see that water is not absorbed too quickly. If so, add another can until rice cooks.
Boil the first 3 ingredients together for 3 minutes (will thicken). Let cool. Cream oleo. Add the next 3 ingredients; add to fruit mixture. Sift together the flour, soda, cinnamon and nutmeg. Blend together and mix well. Chill dough. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes at 350°.
Boil butter and water; add flour and beat well. Remove from stove and add 1 egg at a time; beat well. Drop by small teaspoons on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes after turning oven to 400° for the first 5 minutes. Let cool and slice each part way through. Fill with shrimp, chicken or ham salad spread.
Put pizza sauce on each cracker. Place meat on sauce. Top with shredded cheese. Microwave until cheese melts.
Cook pasta; rinse and cool. Chop vegetables. Mix grated Parmesan cheese. Marinate with Wish-Bone Robusto Italian dressing.
Cut wing tips off at joint and discard; cut each wing in half at joint. Arrange wings on rack in broiler pan. Broil 6 inches from heat for 25 minutes or until browned; stirring occasionally. Transfer to serving dish. Heat hot pepper sauce, butter and vinegar; drizzle evenly over wings. Serve with celery sticks and desired choice of dressing.
Mix eggs, sugar, nutmeg, vanilla and salt well. Stir in milk until blended. Bake at 350° until set (doesn't move when jiggled). Don't overbake.
Mix together until crumbly. Pat 1/2 of mixture onto 10 x 15-inch cookie sheet. Bake 10 minutes at 375°.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour condensed milk evenly over crumbs. Top with chips and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and garnish as desired. (Melt 1 cup semi-sweet chocolate chips with 1 1/2 teaspoons shortening. Drizzle over bars.) Cut into bars. Makes 24 to 36 bars. Time: 10 minutes.
Mix all ingredients (except 1/4 cup pecans) and refrigerate overnight. Form into one large ball or 2 small ones and roll balls in chopped pecans. Serve with crackers or Triscuits.
Combine all ingredients; stir well. Pour into slightly greased 2 quart baking dish. Cover and bake at 325° for 1 hour and 10 minutes or until done. Makes 8 servings.
Layer in a 9 x 13-inch pan. 1st layer - Refried Beans 2nd layer - Avocado (smashed with fork) 3rd layer - Sour Cream mixed with Taco Seasoning 4th layer - Shredded Cheese 5th layer - Diced Tomato 6th layer - Black Olives (optional). Serve cold with Tortilla Chips.
Heat olive oil and butter in large skillet over medium heat. Saute scallions and garlic for one minute. Add shrimp, white wine, Rose's lime juice and red pepper. Cook over medium heat until shrimp are done (approximately 5 minutes). Add cilantro 1 minute before cooking is completed. Serve over cooked pasta with Parmesan cheese. Serves four hungry people.
Combine tomatoes, lemon and	pectin. Bring	to full boil. Add sugar and return to full boil.	Stir constantly for 4 to 5 minutes. Remove from heat and continue to stir 1 to 2 minutes. Skim off foam. Should make 5 (6 ounce) jelly glasses. Seal. (You may use paraffin over these preserves or a tablespoon of boiling water.)
Preheat oven to 375°. Peel and cut bananas into bite size chunks. Place bananas in shallow baking dish.
Mix one cup flour and one heaping tablespoonful Crisco. Cut shortening	into flour until you have a coarse mixture. Add just enough ice water to moisten. Knead well. Roll thin.
Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 cup water. Blend with the tomatoes and add the mixture to the Dutch oven. Bake at 325° about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
In saucepan, melt butter. Add water and buttermilk. Heat over low heat to boiling. In a large bowl, pour liquid over yeast to dissolve. Add salt, molasses and walnuts. Add flours, a little at a time, stirring to blend. On floured counter, knead dough until satiny and smooth. Let rise in warm place 30 minutes. Split in half. Shape into 2 loaves. Place in 2 loaf pans or on floured baking sheet. Brush with egg white and place walnut halves on top. Let rise, covered, for 40 minutes. Bake at 375° for 50 minutes or until golden brown.
Mix ingredients. Cut out, or shape into balls and press. Roll in powdered sugar when hot and again when cold.
Combine sour cream and soup. Stir in potatoes, ham, American cheese and onion. Turn into 9 x 13-inch pan; spread evenly. Combine corn flakes and butter. Sprinkle over potato mixture. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese and bake 20 to 25 minutes more. Serves 8 to 10.
Arrange broccoli in a shallow baking pan. Top with chicken. Combine soup and milk and pour over all. Top with cheese. Put onion rings on about 10 minutes before finished baking. Bake at 350° for about 20 to 30 minutes.
Combine first 5 ingredients in a medium bowl. Mix well. Place in a greased casserole. Combine remaining ingredients in a medium bowl. Mix well. Place topping evenly over apples. Bake in a preheated 350° oven for 45 minutes or until topping is slightly browned. Serves 8.
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. Stir together rest of ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Makes 8 cups. Salad may be stored in an airtight container in the refrigerator for several days.