HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan mix vinegar, oil, water, sugar, oregano, salt and pepper. Bring to a boil, add cauliflower, bell pepper and carrots. Reduce heat and cover. Simmer 10 minutes. Add pimentos and mushrooms. Return to a boil, stirring occasionally, about 5 minutes. Makes 12 cups, 7 1/2 calories per cup.
Heat oven to 450°. In ungreased baking bowl or pan, mix rhubarb, strawberries, 1 1/2 cups of sugar and 1/2 cup of water; place in oven. Measure flour, 3 tablespoons sugar, 3 teaspoons baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans the side of bowl and forms a ball. Drop dough by spoonfuls onto hot fruit. Dot each biscuit with butter and sprinkle on the 2 tablespoons of sugar and 1 teaspoon cinnamon, mixed together. Bake 20 to 25 minutes. Serve warm.
Rinse frozen peas and carrots under cold water to separate; drain. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Pour turkey mixture into pastry-lined pan. Bake at 425° about 35 minutes.
Fry hamburg, sausage and onion together. Combine well all remaining ingredients. Cook slowly 2 to 3 hours.
Combine all ingredients; roll into small balls. Roll in extra cheese; bake at 350° for 10 minutes.
Combine first 4 ingredients over low heat until sugar dissolves. (Candy thermometer should read 238°, soft ball stage.) Remove from heat and blend in maple flavoring and butter. Add walnut halves. Stir gently until creamy. Turn out onto waxed paper and separate.
Mix Jell-O as directed; add sugar, lemon juice and pineapple juice. Freeze in bowls. Two or 3 hours before party, take out of freezer. Put in punch bowl. Before serving, add Mountain Dew. Can make 2 months ahead.
Blend first 3 ingredients well. Add cream cheese, whip until smooth and then fold in Cool Whip. Pour into baked shell or graham cracker crust. Keep refrigerated.
Cream oil, sugar and egg. Sift flour with salt and soda. Add to cream mixture. Add vanilla. Fold in nuts, raisins and apples. Bake in square pan, floured, oiled and lined with wax paper. Bake at 325° about 40 minutes.
Sprinkle peaches with cinnamon. Mix sugar, flour and egg (mixture will be crumbly). Sprinkle on top of peaches. Dot with butter. Bake at 400° for 30 minutes. Serves 5 to 6.
Chop onions and peppers very fine. Add to other ingredients. Roll on wax paper and form a ball. Cover with chopped pecans. Chill 2 to 4 hours.
Mix dry ingredients, add cranberries, cheese or nuts, egg and juice/Crisco/water mix. Stir and spoon into 1 loaf pan or 3 small loaf pans. Large loaf bakes at 325° for 1 hour and 20 minutes; 3 small loaves bake at 325° for 45 minutes. This makes a great holiday bread. If you once exchange this bread with neighbors at holiday time, they will always look forward to it!!!
Place 1/2 cup sugar in iron skillet over low heat. Mix in saucepan 2 cups sugar, milk, egg and oleo or butter. Cook and stir this mixture over low heat until oleo or butter melts. Increase heat and cook until it boils rapidly. (Scorches easily.) Meanwhile, the sugar in the skillet has begun to melt. When it is a light brown, pour it into the other boiling mixture, stirring constantly. Cook to soft ball stage. Add 1 teaspoon vanilla. Beat until consistency to spread. (I use this on 1-2-3-4 cake layers.)
Mix ingredients together and cook 15 minutes over low heat until it boils, then cook 15 minutes more. Seal in jars and top with paraffin.
Mix flour, sugar, baking powder and salt. In a separate bowl, stir together eggs, half and half and cooled melted margarine. Add apples, apricots and bran cereal to dry ingredients. Add egg mixture to dry ingredients. Stir only until moistened. Do not overmix. Batter should be lumpy. Fill greased muffin tins about 3/4 full. Bake at 375° to 400° for 15 to 20 minutes, until lightly browned. Serve hot from oven.
Rinse grapes. Cut in half and remove seeds. Place in bottom of a glass serving bowl. Peel and slice bananas. Place over grapes. Drain peaches well and cut into small pieces. Place on top of bananas. Rinse berries and put on top of peaches. Peel oranges and remove the white skin. Slice and cut into small pieces and put on top of berries. Peel and slice kiwis. Add to salad. Pour orange juice over top of salad and sprinkle with the powdered sugar. Keep refrigerated until ready to serve.
Sift and mix dry ingredients then blend with lard. Add buttermilk. For each biscuit, pinch off a portion of dough about the shape of a large egg and pat out with your hands. Bake at 475 until lightly brown.
Combine all ingredients; cook, covered, in top of double boiler until all moisture is absorbed and rice is tender and fluffy, about 40 to 50 minutes. Rice may be cooked also in heavy-duty pan with close fitting lid. Serves 8 to 10.
Cream butter, oil and sugar. Add eggs, vanilla and sour cream. Blend. Then add flour, cocoa, baking soda, cloves, cinnamon and salt. Stir together. Add zucchini and mix well. In a 13 x 9-inch well-greased and floured pan, spoon mixture and add chocolate chips and nuts on top. Bake at 325° for 45 minutes.
Preheat fryer to 375°. In a large bowl, combine flour, salt and pepper. In a medium bowl, add milk. Dredge chicken wing halves in flour mixture, then in milk and then again in the flour mixture. Shake off excess flour. Carefully place wing halves in fryer and fry wing halves for 10 to 12 minutes or until done.
Mix horseradish, apple, salt, mustard and sugar. Whip cream until stiff. Fold into first mixture. Serve with baked ham, pot roast, roast lamb or veal.
Combine cocoa, sugar and salt in large pan. Add milk and bring to bubbly boil on high heat. Reduce heat to medium and boil without stirring until small balls form in water; remove from heat. Add butter and vanilla to mixture and beat by hand until it loses glossy look. Quickly pour in buttered pan; cool.
Mix cornstarch in 1/3 cup water in cup. Mix all ingredients, except chicken, in saucepan and bring to boil. Discard garlic. Place skinned chicken legs, thighs and drumsticks (as many as you want) in 13 x 9 x 2-inch pan. Pour boiled mixture over chicken. Cover with foil. Bake at 325° for 1 hour. Remove foil and bake 1/2 hour. Serve over rice.
Prepare dinner as directed on package. Cook and stir garlic in spread 1 minute. Add beans, tomatoes, basil, oregano and pepper; cook over low heat 4 minutes. Add dinner and parsley; mix lightly. Makes 4 servings. Prep time: 10 minutes. Cooking time: 10 minutes.
Peel carrots; wash. Remove ends. Cut in half lengthwise and crosswise in 2 to 3 pieces. Add carrots to boiling water. Cover and simmer 10 minutes until tender; drain. Save cooking liquid. Combine butter, sugar and cooking liquid; bring to a boil and cook, stirring constantly, until sugar dissolves. Add drained carrots and continue cooking until carrots are completely glazed. Stir gently to prevent breaking carrots. Remove from heat. Combine the glazed carrots with 1/2 cup chopped parsley just before serving. Makes 24 servings.
In a bowl combine Cool Whip and Eagle Brand milk. Stir in lemon juice to taste. Pour in crust; chill for 1 hour.
In small heavy gauge saucepan, combine butterscotch morsels and heavy cream. Cook over low heat, stirring constantly until morsels are melted and mixture is smooth. Cool slightly. Serve warm over ice cream or other desserts; top with nuts. Refrigerate leftover sauce. Makes about 1 1/2 cups sauce.
Spread the crackers liberally with the peanut butter. Set aside. Melt white dipping chocolate in a double boiler. Holding each cracker with tongs, dip into the melted chocolate. Spread wax paper under cooling rack and let the crackers dry on a rack. Store in a cool place. Makes 3 dozen.
Preheat oven to 300°. In large bowl, combine sugars. Add butter and mix to form grainy paste, scraping sides of bowl. Add eggs, peanut butter and vanilla. Mix until fluffy. Add in flour. Do not overmix. Add in 1 1/2 cups of butterscotch chips. Drop rounded tablespoonfuls onto ungreased cookie sheet 1 1/2-inches apart. Flatten down balls with wet fork. Not too flat! Bake about 15 minutes. Cookies should be slightly brown on the edges. Let cool and serve. Yield: 3 1/2 dozen.
Cook broccoli and drain. Place in a 9 x 13-inch pan. Mix soup and milk together and pour 2/3 of the mixture over the broccoli. Slice the boiled eggs and place in pan, forming a layer over the soup mixture. Crumb bacon over the eggs. Spread 2/3 can of Durkee onions, sprinkle cheese and add the remaining soup mixture. Bake at 350° for 35 minutes. Add the remaining onions the last 10 minutes.
Heat water and margarine to a boil. Add flour and mix until it forms a ball (almost immediately). Let cool. When cool, add eggs one at a time. Mix in good. Grease a 9 x 13 glass pan and spread mixture on bottom and a little up sides. Bake 35 minutes at 400°. Should be puffy. Let cool.
Slice 1 cup strawberries; set aside. Line bottom of 12 x 8-inch glass baking dish with cake. Top with Cool Whip. Place strawberry halves and blueberries over Cool Whip to create a flag design. Refrigerate until ready to serve.
Combine the first 8 ingredients and place in a buttered 1-quart casserole dish. Mix cracker crumbs with remaining 2 tablespoons of butter and sprinkle on top. Bake, covered, 45 minutes at 350°. Makes 6 servings.
Cook all ingredients except vanilla, slowly, stirring constantly. Cook to medium soft ball stage (240°). Remove from heat; add vanilla and nuts, if desired. Pour into buttered pan (9 x 13-inch). Mark squares and wrap in waxed paper.
Layer 5 pats of butter. Sprinkle cake mix over. Spread pie filling over top. Cook 10 minutes. Rotate, then cook 10 minutes more.
Crumble raw ground chuck in bottom of 10 x 10-inch baking dish. Spread soup evenly over meat. Place Tater Tots evenly over top. (No other liquid is needed.) Bake, uncovered, at 350° for approximately 45 minutes, until bubbly and Tater Tots are brown.
Brown ground beef; drain fat. Add onion, green pepper, pepperoni and mushrooms. Simmer 15 minutes. Add cooked and drained pasta and sauce, stirring thoroughly. Place half of pasta mixture in a 2-quart casserole dish. Sprinkle with half the cheese. Add remaining pasta and top with remaining cheese. Bake at 350° for 15 minutes or until cheese melts.
Dissolve Jell-O in 4 cups boiling water. Add sugar with 8 cups water and boil 3 minutes. Add pineapple and orange juice. Freeze. Thaw 2 1/2 hours before serving. Add 2 quarts of ginger ale to each gallon. (Add 2 packages of Kool-Aid, same flavor as Jell-O used, to make a richer and deeper color, if desired.)
Mix flour, lard and salt. Stir in liquids. Makes 4 to 5 crusts. Can be frozen.
In a large mixing bowl, cream the butter and sugar. Beat in eggs, one at a time. Add syrup, milk and vanilla. Mix well. Fold in cornmeal and flour. Pour into pie shells. Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20 to 25 minutes longer or until pie tests done. Cool. Garnish with whipped cream, if desired.
In a large mixer bowl, beat butter or margarine with electric mixer on medium speed until softened. Add sugar and beat until fluffy. Gradually beat in flour until well mixed. Divide dough into 4 parts. Wrap each part in clear plastic wrap. Chill in refrigerator for 1 to 2 hours or until firm enough to roll out. Turn oven to 375°. Remove 1 piece of dough from refrigerator and unwrap. On a lightly floured surface, roll out dough so it's 1/4-inch thick. (Use floured cookie cutters.) Bake in 375° oven about 8 minutes. Makes 36 to 48 cookies.
Cook sugar, salt, flour, eggs and juices. Cool to make custard. Cook rosamarina macaroni. Rinse with cold water; drain. Add the custard and fruits. Let stand a couple of hours or overnight. (Keep in refrigerator.) Stir in large Cool Whip and serve.
Make white sauce of first 5 ingredients. Place half the potatoes in greased 2 quart casserole. Cover with half onion and half sauce. Bake at 350° about 1 hour.
Mix all ingredients together except butter and crumbs. Spread this in bottom of baking dish. Combine butter and crumbs; spread on top of first mixture. Bake at 350° for 35 to 40 minutes.
Brown roast on both sides; add enough water to cover. Cook on top of stove until done. Cool. Pull meat apart like barbecue. Put meat and other ingredients; cook slowly for 30 minutes. Serve on toasted buns.
Cook meat, onion and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often.
In large cake pan, crush cookies and put in bottom of pan. Melt margarine and dribble over the crust. Freeze. Spread ice cream over the crust. Freeze.
Sprinkle yeast in very warm water and dissolve. Melt margarine. Cream margarine and sugar in large mixing bowl. Add beaten egg and dissolved yeast-water to mixture. Add flour to the mixture and stir well. May be used immediately or stored in refrigerator for up to 2 weeks. Drop by spoonful into greased muffin tin. Bake at 350° for 20 minutes. Rolls will not be very brown on top.
Cream margarine. Add sugar and one egg at a time, beating after each. Measure sifted flour in sugar box and add to creamed mixture. Mix well and add flavoring. Start in cold oven and bake at 325° for 1 hour and 20 to 30 minutes.
Mix cornstarch and sugar together; set aside. Dissolve jello in boiling water. Add cornstarch and sugar mixture. Bring to a boil until thick. Cool and add strawberries. Put in cool crust that has been browned in oven. Top with Cool Whip.
Mix all together and pour into a 13 x 9-inch pan. Bake at 350° for 1 to 1 1/2 hours. Also tastes great if you add in ham or sausage.
Cook chicken until tender. Remove from bones. Set aside. Use two cups of chicken broth. Cook rice in broth. Combine all other ingredients in a saucepan; cook until tender.
When I was learning to cook, my mother started me on this recipe for salmon patties. You can add a little more seasoning if you like, but this will surely get you started on something simple yet a delight to eat. Hint: Prepare side dishes of sweet peas and macaroni and cheese. A great combination!
Cook chicken and remove from bone. Chop into bite-size pieces. Combine remaining ingredients with chicken. Pour into casserole dish. Bake at 375° for 20 minutes or until bubbly.
Brown ground beef and onion in skillet. Drain well. Add rest of ingredients and mix well. Cook in crock-pot 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low or bake 30 minutes in a 400° oven.
Beat together oil, eggs and sugar. Sift together next five ingredients. Add sifted, dry ingredients alternately with apples, to egg mixture and mix well. Stir in pecans and half of morsels. Spread batter in greased 9 x 13-inch baking pan. Sprinkle with remaining morsels. Bake at 350° for 1 hour.
Melt oleo and peanut butter together. Add powdered sugar and Rice Krispies. Roll in balls. Melt chocolate chips and paraffin together. Roll balls in chocolate mixture and cool on wax paper. Very easy to double this recipe.
Heat pineapple; add Jell-O and stir until well dissolved. Let stand until cool. Add buttermilk, Cool Whip and nuts. Stir until well mixed. Pour into mold or pan and chill until firm.
Combine tenderloin, sugar, cornstarch, soy sauce, dark soy sauce and ginger wine and mix well. Combine zucchini and kosher salt. Let stand 15 minutes. Rinse, drain and squeeze. In frying pan, bring broth to boil. Add mushroom and carrot. Stir-fry 1 to 2 minutes. Add zucchini; stir-fry until zucchini is heated through. Remove to platter, leaving liquid in pan. Bring broth to boil; stir-fry until pork is just done. Stir in vegetables. Adjust seasoning and serve. Serve over rice. To make ginger wine, peel fresh ginger. Wash. Pat dry. Slice thinly. Place in a clean glass jar with tightly fitting lid. Cover with pale dry sherry. Will keep in refrigerator for up to 3 months.
In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter and vanilla. Stir until well blended.
Combine all ingredients; mix well, cover and refrigerate 24 hours. Remove from refrigerator and mix well again. Shape into 5 rolls. Preheat oven to 150°. Place rolls on baking pan and bake 8 hours. Turn 2 times during baking. Cool and wrap in foil. Store in refrigerator or freezer.
Mix beaten egg, sugar, oil, salt, soda and flour in a medium size bowl. Pour can of fruit cocktail and juice over mixture. Put in a 9 x 13-inch pan, greased well. Cover batter with nuts and brown sugar mixed well. Bake 35 minutes at 350°.
Sift flour and sugar in large bowl. Mix warm water and yeast together. Add to flour/sugar mixture with buttermilk and shortening. Mix thoroughly. Knead and put in greased bowl. Cover with plastic wrap and refrigerate overnight. Roll out biscuits and bake at 400° until brown.
Preheat oven to 375°. Prepare 2 crusts. Put one in a 12 x 7 1/2 x 2-inch baking dish. Cut slits in other crust; set aside. Combine sugar, flour, cinnamon, allspice and salt (for juicy pie, use 1/4 cup flour). Add sugar mixture to apples; toss to coat fruit. Turn into baking dish (apples will mound higher than sides). Dot with butter. Carefully place pastry atop apples; flute to the sides but not over the edge. Brush with milk; sprinkle with sugar. Cover edge of pie with foil. Bake in oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more.
Separate egg. Beat yolk and add to 1 1/2 cups hot milk and pumpkin mixture. Beat egg white and fold carefully into mixture. Pour into pie shell. Bake 10 minutes at 450°. Turn oven to 350° for 30 more minutes, or until firm.
Preheat oven to 350°. Spread coconut on bottom of greased 13 x 11-inch pan. Sprinkle chopped nuts on top of coconut. Prepare cake mix as directed on box. Pour over coconut and pecans. Combine margarine, cream cheese, sugar and vanilla in a bowl and mix well. Drop this mixture by teaspoonfuls on top of cake batter. Do not stir. Bake at 350° for 40 to 45 minutes.
Clean shrimp. In frying pan, saute shrimp in olive oil. Add vegetables, stewed tomatoes, tomato sauce and spice to taste. Let simmer 12 minutes. Serve over rice.
Mix all ingredients except the last 3 together and put in a 9 x 13-inch pan. Sprinkle with the last 3 ingredients. Bake at 350° for 30 to 40 minutes.
You will also need an electric blender and a rubber scraper. (If you don't have an electric blender, proceed as follows: Gradually work the egg yolks into the flour with a wooden spoon; beat in the liquids by droplets, then strain batter through a fine sieve.)
Cook sausage and drain. Put Mozzarella cheese on rye bread. Add 1 teaspoon tomato sauce; add crumbled sausage. Sprinkle oregano and dash of garlic salt. Top with mushrooms and Parmesan cheese. Bake at 350° until slightly brown and cheese melted. Serve warm. (Can be made ahead and frozen until ready to serve.)
Stir together 2 cups cracker crumbs and next 9 ingredients. Fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs.
Drain clams, reserving juice. Combine minced clams with cream cheese, mayonnaise, grated onion, lemon juice and Worcestershire sauce. Blend thoroughly.
Mix together for a salad. Stir in one bottle of Catalina salad dressing.
Bring sugars, salt and sour cream to a boil, stirring often. Cook to soft ball when dropped in cold water. Cool and add the vanilla and peanut butter. Beat until thick. Pour into a buttered 8-inch dish. This is easy to make and is really delicious.
Cook and drain spinach. Mix all other ingredients with spinach. Form into small balls the size of a walnut. Spray cookie sheet with Pam. Bake at 350° for 16 to 18 minutes. May be frozen and warmed in the microwave.
Dip cookies in milk and put them in a glass dish. Cover with some of the Cool Wip. Continue layers until dish is full. End up with Cool Whip. Sprinkle crumbled Oreos over the top. This is very good.
Make a mixture of eggs, milk, baking powder and vinegar. Marinate crawfish tails in this for about 2 hours. Remove and season with salt and red pepper. Dip in flour and fry in hot fat until done. Doesn't take long.
Cut up rabbit into serving size pieces. Salt and pepper each piece and brown with onion in oil. Add ham, some water (about 1 cup), wine, mushrooms, bay leaves and garlic. Season again with salt to taste and simmer for about 1 hour or until meat is tender.
Heat 1 can nectar and dissolve jello in that. Add remaining nectar and other ingredients. Chill until firm in 9 x 13-inch pan.
Mix all ingredients together and pour in crock-pot which has been greased with 2 teaspoons margarine (or sprayed with Pam).
Brown ground meat and sausage together and drain. Melt the cheese with the cream of mushroom soup and add Ro-Tel tomatoes. Mix this mixture with the meat. Serve with chips.
Mix butter, sugar, and vanilla thoroughly. Stir flour and salt together, blend in. Mix in nuts. Chill dough. Preheat oven to 400°. Roll dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10-12 minutes until set, not brown. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Makes 2 dozen.
Use large frying pan with cover or electric skillet. Salt and pepper chops on both sides. Brown in small amount of oil in pan. Remove chops.
In large mixing bowl, beat chocolate, condensed milk, egg yolks and vanilla. Stir in half and half, whipping cream and nuts, if desired. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.
Pour milk in a mixing bowl, add eggs and mix well. Put 1/2 stick butter in frying pan and melt. Take a slice of bread and place in milk and egg mixture turning bread to coat evenly, place bread in pan and turn often to brown on both sides. Place on plate, sprinkle with cinnamon (if desired), pour on syrup and enjoy.
Combine onion, green pepper and olive oil in a 3-quart casserole. Microwave at High until peppers are tender, 2 to 5 minutes. Stir in remaining ingredients. Cover; microwave at High for 10 minutes. Reduce power to Medium. Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after 30 minutes. Let stand 5 to 10 minutes. Serve over rice, noodles or potatoes, if desired.
Melt chocolate over hot water or in microwave. Set aside. Beat egg whites until fairly firm peaks form. Then beat in sugar gradually, 2 tablespoons at a time, until stiff peaks form. Whisk butter and egg yolks into chocolate. Fold egg whites into chocolate mixture. Add rum. Turn into serving dish or individual molds. Chill for several hours. If desired, serve with custard sauce made with remaining egg yolks, or garnish with thin, thin candied orange slices and peel. Serves 4 to 6.
Beat flour, salt, margarine and sugar in bowl on medium until crumbly. Press in dish firmly. Bake 20 minutes at 375°.
Put rice and water in flat 10 x 10 x 2-inch casserole pan. Stir in onion soup mix, onion, pepper and corn; mix well. Flour meat and place on top of soup mixture. Cover and bake at 350° for 1 to 1 1/2 hours.
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat eggs in thoroughly, one at a time. Beat until smooth. Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove from baking sheet and allow to cool. Bakes about 70 puffs.
Melt oleo; stir in flour and salt. Gradually add milk while stirring. Then add cheese and garlic. Stir over medium-high heat until thickened. Makes 3 cups.
Remove crusts; cube bread. Butter a 9 x 13-inch Pyrex dish. Put a layer of bread, then cheese; repeat. Melt butter and cool. Beat eggs, milk, salt and cooled butter. Pour over bread and cheese. Refrigerate overnight. Bake at 400° for 45 minutes.
Dissolve saffron in 1/2 cup hot water. Combine the dissolved saffron, butter, rice, onion, salt and 1 cup of the hot water in a 1 1/2-quart casserole dish. Bake in hot oven (450°) for 20 minutes or until rice is very dry, stirring at end of 10 minutes. Stir in remaining 1 1/2 cups hot water, cover and return to hot oven for 15 minutes. Uncover and cook 5 minutes longer. Fluff with fork before serving. Makes 8 to 12 servings.