HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 1 large cake tube pan. Cream Crisco and margarine. Add sugar and cream together. Add 1/2 cup flour and 1/2 cup milk and blend. Add eggs one at a time and blend after each addition. Add remaining milk and flour, blend. Add flavoring and blend well. Put cake in cold oven; turn oven to 325° for 1 hour; turn to 350° for 1/2 hour. Let cool in oven.
Layer noodles, peas, tuna and mushroom soup until all is used. Put cracker crumbs on top and add dots of butter and pepper. Bake at 350° until brown.
Mix together; preheat oven to 350°. Use Bundt cake pan; spray with Pam and sprinkle entire pan with sugar. Pour in batter and bake.
Cream butter well. Add cream cheese and blend well. Stir in flour which has been sifted. Chill. Roll out dough and cut into squares or triangles and fill with jam, cooked prunes or any other cooked fruits, drained well of juice. Fold dough and pinch together. Bake in moderate oven (350°) for 10 minutes.
Bake cake as directed. Mix strawberry jello and chill for awhile (like syrup). Let cake cool. Poke holes in top. Pour 3/4 of jello over the top, then pour 1/2 of strawberry soda. Let it sit for 30 minutes to 1 hour. Put pudding next, then top with Cool Whip. Garnish with strawberries.
Beat shortening, sugars, egg, water and vanilla until creamy. Combine remaining ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 2 to 3 dozen.
Cut fruit small. Cream butter, sugar and eggs slightly, then beat well. Add fruit and whiskey. Combine flour and spices; add to liquid mixture. Drop on greased pan by teaspoon. Bake in 300° oven 20 to 25 minutes. Makes a bunch!
In a small bowl, with fork, slightly mash black beans and stir in scallions, pepper, onion, lime juice, parsley and garlic. Set aside.
Mix hamburger, salt, pepper, onion and egg together. In another bowl, pour the milk over the bread and Ritz crackers until softened, then add to ingredients and mix well. Make into 8 patties and flour each patty on both sides. Panfry with lid over low heat, turning patties often. When steaks are done, pour a can of cream of chicken soup over all the patties and let simmer for about 3 minutes.
Melt chips in water and cool. Sift together flour, salt and baking powder; set aside. Cream sugar and shortening. Blend in eggs, 1 at a time; beat well. Blend in melted chips. Add dry ingredients alternately with milk. Pour into two 9-inch round pans that are well greased and floured on bottoms. Bake at 375° for 25 to 30 minutes. Cool. Spread filling in between layers and on top. Frost sides with frosting or Cool Whip.
Cook macaroni until done; drain and rinse. Add raw ground beef, onions, tomatoes and seasonings. Simmer on low heat until ground beef and onion are cooked.
Set oven to 375°. Bake the potatoes for 1 hour or until they are tender when pierced with a fork.
Spread 1 cup crumbs in a greased 8-inch square pan. Cream butter and sugar. Add egg yolks. Beat until fluffy. Beat egg whites until stiff. Fold into mixture. Pour into crumb-lined pan. Whip cream until stiff. Fold in pineapple and nuts. Spread over other mixture in pan. Sprinkle top with remaining crumbs. Refrigerate several hours.
Mix all ingredients with a wooden spoon. Pack in an 8-inch pan; store in refrigerator overnight. Remove from pan; slice dough into 3 sections. Slice each section into third sticks. Bake for 10 minutes in a 350° oven. Makes about 6 dozen.
Let ingredients be at room temperature and mix. If mix is very soft, refrigerate a few minutes and then form into a ball and wrap in pecans. Refrigerate to keep.
Preheat oven to 375°. Line a large cookie sheet with foil. Spray with Pam. Lay saltine crackers edge to edge, breaking to fit if needed. Cover completely. Melt butter and brown sugar over medium heat, stirring constantly. Bring to boil. Boil 1 minute only! Remove from heat. Add baking soda to mixture. Stir until foamy. Pour over crackers and spread quickly to cover all crackers. Bake for no longer than 10 minutes. Check to be sure syrup does not caramelize. Remove to cooling rack. Sprinkle with chocolate chips. Let melt 2 to 3 minutes. Spread with tines of fork to cover toffee layer. Sprinkle with chopped nuts. Cool or chill. Break into small pieces.
Roll crackers to make crumbs. Chop dates and mix with crumbs. Beat egg whites until very stiff, as for a meringue. Carefully fold in remaining ingredients with wooden spoon but be sure to blend thoroughly. Divide into three 9-inch pie tins and bake 30 minutes at 375°. Use whipped cream topping if desired.
Combine yogurt, mustard and horseradish; blend well. Spread yogurt mixture on cut sides of rolls. On bottom halves of rolls, layer lettuce, ham, tomato slices and cucumber slices. Cover with top half.
Mix together and pour into a greased 2 quart casserole. Bake at 350° for approximately 45 minutes. Serves 8.
Smear pesto sauce in a circle roughly the same size as the Brie, on an oven-safe baking dish. I use a quiche pan, slightly larger then the Brie round. Place the uncut Brie round on top of the pesto sauce. Bake at 425° for 15 to 20 minutes. Serve immediately with torn pieces of French bread. When cut open, the Brie will be runny and hot.
Combine all ingredients. Mix well and drop by spoonfuls into well-greased muffin pan. Bake at 400° for 15 minutes. Makes 12.
Wash cauliflower and broccoli. Remove leaves and separate flowerets into bite size pieces. Combine all vegetables in a large bowl. Combine Miracle Whip, oil, vinegar, sugar, salt and pepper and pour over vegetables. Toss gently. Chill several hours or overnight. Garnish with bacon bits.
Mix butter, sugar and vanilla thoroughly. Sift together flour and salt. Stir ingredients together and add nuts. Chill dough. Heat oven to 400°. Roll dough into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake 10 to 12 minutes, or until set but not brown. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Makes about 4 dozen 1-inch cookies.
Brown meat. Add all of the other ingredients. Layer, beginning with sauce mixture in 9 x 13-inch pan. Alternate with Mozzarella cheese. Bake until bubbly. Sprinkle with 1 cup shredded Cheddar cheese. Bake 10 to 15 minutes longer, until cheese is melted.
Preheat oven to 350°. Spray 10-inch fluted tube pan with cooking spray. In a medium bowl beat sugar, egg substitute, oil and vanilla until smooth.
Boil sweet potatoes with skin on. When cooked, not mushy, drain and peel. Cut in half lengthwise. Scoop out middle so they look like boats. Fill with whole berry cranberry sauce. Pour syrup over and bake in a 350° oven about 20 minutes.
Mix sugar, eggs and oil. Add the remaining ingredients. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Preheat oven to 375°. Mix about half of the cake mix, vegetable oil, vanilla and eggs in large bowl until smooth. Stir in remaining cake mix, chocolate chips and nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes (centers will be soft). Cool slightly; remove from cookie sheet. Makes about 5 dozen cookies.
Cut twinkies lengthwise and layer, icing side up, in a 9 by 13 inch pan. Mix vanilla pudding according to the box directions and spread over twinkies. Add bananas and strawberries, spread cool whip over fruit. Sprinkle with nuts if desired. Refrigerate overnight.
Cream butter and sugars. Beat in egg and vanilla. Sift dry ingredients. Stir into creamed mixture. Stir in remainder of ingredients. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly before removing to cooling rack.
Mix everything together until well blended. Pour into well greased baking dish. Bake at 350° for 1 hour.
Mix together above ingredients. Spread in 9 x 12-inch baking dish. Mix 2 cups crushed cornflakes to 1/4 cup melted butter and spread on top of mixture. Bake at 350° for 30 to 40 minutes, uncovered.
Cream margarine, eggs and sugar. Add flour, sifted with soda and mix well. Add remaining ingredients. Mix by hand after adding apples. Bake at 350° for 25 minutes.
Peel and slice onions. Separate and soak in ice water for 1 hour. Drain and dry. Sift flour, soda and salt. Combine egg and milk and add to dry mixture; beat until smooth. Deep fry until golden brown.
Mix honey, egg, milk, flour, baking powder, salt and pecans all together. Put into greased and floured loaf pan. Let stand 1 hour. Bake in a slow oven for about 40 minutes or 1 hour.
Mix and cook on low heat for 15 minutes. Serve over Corn Bread Dressing.
Preheat oven to 350°. Grease two 9x5x3 inch loaf pans. Mix dry ingredients thoroughly in a large bowl. Beat pumpkin, oil, eggs, and water together. Add to dry ingredients. Stir just until dry ingredients are moistened. Do not overmix. Pour one half of batter into each loaf pan. Bake 1 to 1 1/4 hours or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pans after 10 minutes.
Brown ground beef. Add soups, water, celery and onion. Cook until done. Add noodles and peas. Pour into casserole dish. Top with grated cheese. Set in oven until cheese melts.
Grease and flour an 11 x 17 inch pan. Sift together the dry ingredients and set aside. In saucepan, heat butter and coca-cola until the butter melts. Add the eggs, vanilla and buttermilk and mix well. Add the liquid to the dry ingredients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake at 350° for 30 minutes. This Cake Must Be Iced Warm!
In a large bowl, mix all ingredients. Press into a 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Fry bacon and remove part of drippings. Thicken drippings with flour. Add vinegar, sugar and water; pour over potatoes, onion and hard-boiled eggs. Simmer together a few minutes. Salt and pepper to taste.
Preheat oven to 425°. Combine cracker crumbs, cheese, basil and oregano. Dip 1 cutlet into yogurt and then into crumb mixture, coating both sides evenly. Repeat with other cutlet.
Saute pecans in butter. In small baking dish, combine rest of ingredients. Sprinkle sauteed pecans on top. Bake for 25 to 30 minutes at 350°.
Put milk in bowl with vinegar and let stand until curdled, then add all other ingredients. Use whip and beat lightly until fluffy. (Do not use beater.)
Place all ingredients in blender. Blend at medium speed until smooth, about 1 minute. Serve at room temperature or chill. Makes 3 cups.
Mix all ingredients together. Press 1/2 inch thick in pan. Cut into pieces. Chill before serving.
Combine flour, pudding mix, baking powder, salt, egg, milk and butter in large mixing bowl. Beat at high speed 2 minutes. Pour into greased 10-inch deep dish pie plate. Drain peaches well, reserving liquid. Arrange peach slices atop the batter. Combine cream cheese, sugar and 3 tablespoons reserved peach juice in medium bowl. Beat with electric mixer at medium speed 2 to 3 minutes. Carefully spread atop peaches to within 1-inch of edge of pie plate. Stir 1 tablespoon sugar with 1/2 teaspoon ground cinnamon; sprinkle over cream cheese mixture. Bake in 350° oven for 35 to 40 minutes or until brown. Cool. Makes 8 to 10 servings.
In 3-quart saucepan, cover potatoes with water. Bring to a boil, then simmer 20 minutes or until potatoes are very tender. Drain; return potatoes to saucepan. Mash potatoes. Stir in parsley and onion recipe soup mix, blended with hot milk and sour cream. Makes about 8 servings.
Heat oven to 350°. In large bowl, combine brown sugar, powdered sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Spoon flour into measuring cup; level off. Add flours, baking soda, salt and cream of tartar. Blend at low speed until well mixed. Stir in peanuts and almond chips. Shape heaping tablespoons into balls (using dough). Roll in sugar.
Bake at 350°. Wash beans. Add boiling water. Cover and let stand 1 hour or longer. Cook beans in same water until tender (about 1 hour). Add seasonings. Pour into 2 baking pans. Place salt pork on top of beans. Bake until top is brown (about 1 hour).
Brown beef in skillet. Drain well. Put all ingredients in crock-pot. Stir well. Cover and cook on low 6 to 8 hours (high 3 hours). Serves 10. May be frozen.
In medium bowl, stir spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Hawaiian bread is good.
Melt butter in a lightly greased 13 x 9 baking dish. Sprinkle salt and pepper on chicken. Dip chicken in 1/2 cup buttermilk. Coat heavily with flour. Arrange chicken breast side down in dish. Bake at 425° for 25 minutes. Turn chicken and bake 10 minutes. Stir remaining buttermilk and can of soup. Pour mixture over chicken and bake 10 minutes more (cover with foil to prevent excessive browning). Serve over hot rice.
Pour water over bags; boil four minutes. Remove tea bags and stir in sugar, lemonade and strawberries. Serve over ice. Serves 8 to 10.
Combine all ingredients in 2-quart saucepan over medium heat. Cook for 20 minutes, covered, stirring occasionally. Cool to room temperature; refrigerate (cover tightly). Will keep up to 2 weeks in fridge.
Mix 3 cans of water to each can tomato paste. First put a little olive oil in a large pan. Then add a little chopped garlic and onion. Fry this and then add the tomato paste. Mix with water. Let this come to a boil. Add baking soda and then the other ingredients.
Mix together sugar, oil, soda and eggs until smooth. Add flour and bananas; stir until smooth. Add nuts; stir. Pour into a 13 x 9-inch prepared pan. Bake at 350° for 35 minutes.
Brown meat and drain off fat. Add remaining ingredients and simmer for 15 to 20 minutes. Serve open-face over grilled hamburger buns.
Add seasonings to peas. If you want variations, add chopped onion and a squeeze of lemon juice. Cook until tender and serve.
Add all ingredients to the browned hamburger; simmer a couple of hours until cooked down and thickened. Remove the bay leaf. Serve over spaghetti style pasta. Makes 10 to 12 large servings.
Clean broccoli and cook with 1 teaspoon salt and butter. Cook about 15 to 20 minutes. Add chicken, cream of mushroom soup and salt and pepper to taste. Cook about 3 or 4 minutes.
Combine oleo, brown sugar and Raisin Bran and set aside. Combine flour, salt, baking powder, cinnamon and nutmeg; set aside. Beat oleo, sugar and eggs until well blended; stir in peaches. Add flour mixture. Add cereal mixture. Stir well.
Sift dry ingredients together in separate bowl. Cream together sugar, shortening, eggs and buttermilk. Cream in bananas next with creamy mixture. Add in dry ingredients and nuts. Bake at 350° for 45 minutes.
Place turkey in medium sized pot. Add 3 cups of water. Bring to boil. Add cooked rice, onion, fish sauce and pepper. Cook for 10 minutes. Put in serving bowl (or small soup bowl). Top with green vegetables. Serve hot. Makes two to three servings.
Cream butter and sugar. Add well beaten eggs. Dissolve chocolate in boiling water. Add salt, flour, vanilla and nuts. Spread thin in two pans. Bake at 325° for 20 to 25 minutes.
Crush Doritos and line bottom of one large pan or 2 9 x 13 pans. Add hamburger, onions, cheese, tomatoes, lettuce, taco sauce, cheese and beans in order listed. Bake at 350° on bottom rack until hot, usually 15-20 minutes. As you serve, you may want to top with sour cream or more taco sauce.
Drain salmon and flake with a fork. Add cabbage, celery and olives; stir gently and fold in mayonnaise. Cover and chill 2 hours.
Boil potatoes until tender, drain and cool. Peel and slice. Place 4 sliced potatoes in bowl. Cover with 1/3 of onion, 1/3 cottage cheese, 3 heaping tablespoons mayonnaise and a little pepper. Repeat 2 more times to make 3 layers. Sprinkle cayenne pepper on top. Cover and refrigerate for 12 hours or more. Toss and serve.
Grease a 13 x 9-inch pan. Spread the crushed pineapple with juice in the pan. Add the cherry pie filling. Sprinkle the dry cake mix. Sprinkle the chopped pecans. Cut the margarine into little squares. Completely cover top with margarine. Bake at 350° for approximately 45 minutes, until brown. Serve with or without whipped cream. This is better not refrigerated.
Melt chocolate in boiling water and cool. Cream oleo and sugar until fluffy. Add egg yolks one at a time and beat well. Add melted chocolate and vanilla. Mix well. Sift dry ingredients together and add alternately with buttermilk to chocolate mixture. Beat well until smooth. Fold in stiffly beaten egg whites and coconut. Bake at 350° for 30 to 40 minutes. Makes a three layer cake.
Combine peas and water. Boil 2 minutes. Rest from heat 1 hour. Add all but potatoes and carrots. Simmer 1 1/2 hours. Add potatoes and carrots. Cook 30 minutes.
Cook sausage until browned; drain off fat. Separate crescent rolls and put on ungreased 12-inch pizza pan. Place points to center and press over bottom and sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes. Top with Swiss and Cheddar cheeses. In bowl, beat eggs, milk, salt and pepper. Pour over crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Cream the shortening and sugar. Add eggs. Stir cocoa into boiling water together. Mix soda and buttermilk together. Add cocoa mixture to creamed mixture alternately with flour and vanilla. Bake at 350° for 20 minutes or until done. Frost with chocolate icing.
Cream the butter, sugar and oatmeal. Dissolve soda in the hot water. Pour over mixture. Add vanilla and flour. Roll in small balls on cookie sheet. Pat out with your hands very thin and then press with fork. Bake in a quick oven.
Section squirrel and flour. Brown in skillet. Place in covered baking dish. Cover squirrel with ingredients. Bake until tender.
Place bread in 9 x 13-inch casserole dish. Brown sausage. Drain off excess fat. Spread over bread. Sprinkle cheese evenly on sausage. Mix together half and half, milk, eggs, salt and dash of pepper. Beat well. Pour over layers of cheese, sausage and bread. Let set in the refrigerator overnight. Set out 30 minutes before baking. Bake at 350° for 30 to 40 minutes.
Mix sugar, milk, cocoa and oleo. Cook, stirring, 1 minute after mix comes to a boil. Remove from heat. Add vanilla, peanut butter and oats. Mix well. Pour into greased 9 x 13-inch dish. Cool. Cut into squares.
Slice pork loin across grain into 1/4-inch slices (this is best done if meat is partially frozen). Cut each slice lengthwise in half.
Mix all ingredients together into a stiff dough. Form into 1-inch balls and roll in powdered sugar or red or green sugar crystals. Bake on a greased cookie sheet for 15 minutes at 350°.
Seed and shred cucumber. In bowl, combine cream cheese, chives, basil and cucumber. Garnish with chive stems and serve with assorted vegetable dippers. Makes 3/4 cup.
Brown beef and onion; drain. Mix with other ingredients. Stir well. Cook in pan with tight lid until cabbage is tender. This can also be baked for 2 hours in 350° oven.
Brown ground chuck, onion, green pepper and garlic. Drain. Stir in tomatoes, sauce, chilies, bouillon and mushrooms. Simmer until all bouillon is dissolved.
Salt and pepper fish.	Place in oblong baking pan. Sift flour, diced onion, pats of butter	and a pinch of sugar over fish. Add water, place over medium flame	for 10 to 15 minutes. Cook potatoes until tender; add to other ingredients. Cover with favorite short crust.	Cut in strips.	Place in 450° oven until golden brown. Serves four.
Cook squash until just tender. Drain. Mix all ingredients. Pour into buttered casserole dish. Bake 40 minutes at 350°.
Wash and pat dry lettuce and place on serving tray. Place sliced tomatoes and Mozzarella cheese on lettuce in alternating pattern. Grind garlic, fresh parsley and fennel. Sprinkle over salad. Sprinkle chopped olives and oil and vinegar to suit taste.
Cream butter and sugar. Add eggs and vanilla. Stir in flour, baking powder and nuts. Spray cookie sheets with Pam. Make 2 strips and sprinkle with cinnamon and sugar. Mixture will be very thick.
Cook zucchini in boiling water about 2 minutes. Drain well and let cool. Mix sugars, cinnamon, tartar, corn starch and salt together.
Beat cottage cheese. Add onion. Add seasoned salt. Beat with electric beater. When chilled, stir in pimiento. Serve with relish sticks.
Mix flour, sugar, eggs and milk slowly. Add vanilla and coconut last. Pour into greased 9-inch pie pan. Bake 1 hour at 350°.
Mix pineapple and it's juice with the pudding mix; mix well. Add marshmallows, then nuts, then Cool Whip. Put in a dish and refrigerate overnight.
Mix soup, milk and sour cream together and stir well. Line bottom of dish with enough beef to cover well. Wrap chicken with bacon and lay on top of beef. Sprinkle with pepper and do not add salt. Pour liquid over chicken. Place in oven at 300° for 3 hours (time is correct). Should dish brown too rapidly, cover with foil to finish cooking.
Boil sugar, milk and margarine for 7 1/2 minutes (after starting to boil).	Remove	from heat and add the chocolate chips. Stir until smooth. Add marshmallow topping, vanilla and chopped nuts. Pour into buttered pan. Makes 5 pounds.
Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into mold. Chill until firm. Unmold.
Blend dip, juice and sugar. Add cucumbers and toss well. Chill. Garnish with dill.
Dissolve Jell-O together in boiling water. Add cold water and lemon juice. Gradually stir into pie filling. Pour into 8 x 8 x 2-inch baking dish. Chill until firm. Fold sugar into sour cream just until blended. Spread over Jell-O mixture. Chill until serving time. Cut into squares. Garnish with thin strips of lemon peel.
Cream together butter, shortening and sugar. Add one egg at a time, mixing well after each one. Mix baking powder with the flour and gradually add this alternately with the milk to the creamed mixture. Add flavoring last. Pour into a well-greased tube pan. Place into cold oven. Bake at 300° for 1 hour and 30 minutes. Do not open oven for the first hour.
Combine all ingredients. Save 1/2 cup noodles for top. Bake at 350° for 45 to 60 minutes.
In skillet, heat 1/2 oil to 400°. In bowl with fork, stir oil and all ingredients until blended. Drop batter into hot oil. Fry 4 minutes until browned, turning once. With slotted spoon, remove to paper towels. Drain. Serve with syrup or powdered sugar.
Brown onions in oil. Add ground beef and continue stirring until brown. Add seasoning and then all other ingredients. After mixture begins cooking, simmer for 2 hours. Stir often. Serve with Doritos, grated cheese and sour cream. Makes 1 gallon.
Mix all ingredients together. Store in airtight container. Mix 2 heaping teaspoonfuls with 1 cup hot water.
Put cranberries in blender. Add sugar. Chill for 2 hours. Add marshmallows, pineapple and nuts. Whip cream and fold into the berry mixture. Spoon into bowl. Cover and refrigerate or freeze. Serve.
Stir together flour, baking soda, salt and brown sugar in bowl. Combine oil, egg, sour milk and vanilla. Add to dry ingredients, blending well. Stir in rhubarb and nuts. Spread batter in greased 9-inch square baking pan. Combine sugar, butter and cinnamon. Sprinkle over batter. Bake in preheated 325° oven 55 minutes or until done. Cut in squares and serve warm or cold. Makes 9 servings.
Grind cranberries and orange. Add sugar and orange rind. Let stand 4 hours or overnight. Add gelatin and boiling water to cranberry mixture. Add pecans and diced apple. Diced celery may also be added, if desired. Refrigerate until firm.
Pour jello into casserole or baking dish. Add boiling water. Stir until jello is dissolved. Add soft drink. Stir. Add ice cubes. Stir until mixture congeals. Take out ice cubes. Add Cool Whip. Stir. Refrigerate for 3 hours.
Mix oatmeal, coconut and cocoa in a large bowl; set aside. Boil in a saucepan sugar, butter and milk for 1 minute. Mix together. Add vanilla. Drop by spoonfuls onto wax paper.
Bake at 375° for 20 to 25 minutes. Makes 2 dozen.
Spread dry cake mix over fruit which has been spread on bottom of 9 x 13-inch baking dish. Top with walnuts. Drizzle with melted margarine. Bake at 350° for 50 minutes. Makes 12 servings.
Layer salad as listed in tall salad bowl. Refrigerate overnight. Serves 10 to 12.