HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put margarine in bottom of pan (8 x 8 x 2-inch); melt. Mix flour, sugar and milk. Put in pan. Now, add cherries on top. Bake at 350° for 45 minutes.
Just mix together. It makes a large amount. You may not need to use all of the 16 ounce package macaroni.
Mix well. Seal lid tightly so you can turn over several times before serving. Refrigerate.
In large mixing bowl, cream butter or margarine and sugar until light. Beat in eggs one at a time and add vanilla. Sift together flour, baking powder, soda, salt and cocoa. Add to creamed mixture alternating with water and beating after each addition. Stir in sauerkraut. Turn into greased and floured 13 x 9 x 2-inch baking pan. Bake in 350° oven for 35 to 40 minutes. Cool in pan and frost with sour cream chocolate frosting.
Combine the first 5 ingredients. Let stand overnight. Next day, add the walnuts and whipped cream.
Mix together in a punch bowl. Use chilled pop and punch; can add ice. Optional for 7-Up: Can use Squirt or Sprite pop.
Mix all ingredients. Cool over low heat until all of cheese is melted. Serve with choice of chips.
Cut bacon into small pieces and fry in a heavy saucepan. Remove bacon from pan. Add onion, green pepper and celery to bacon drippings. Saute until onion is clear. Add the canned tomatoes, grits, 1 can of water and bacon to onion mixture. Cook until grits are done, 15 to 20 minutes. May have to add a little more water.
Combine all ingredients over medium heat. Boil to soft ball stage using candy thermometer. Remove from heat; stir until thick. Spoon out on buttered surface.
Cook both meats, then combine them. After meats are prepared, add partially cooked vegetables. Let simmer for quite some time for flavor to mix. This stew is delicious with cornbread, a salad and dessert.
Mix vinegar and dry mustard and let it stand overnight. Next morning, stir in well beaten eggs, sugar and salt. Bring to a slow boil and cook until mixture coats the spoon, stirring constantly. Cool and refrigerate. Great on ham or beef sandwiches.
Brown chops on both sides in skillet. Pour off drippings. Mix bread crumbs, onion, butter, 1/4 cup water and seasoning. Place mounds of stuffing on chops. Blend soup with 1/3 cup water. Pour over chops. Bake at 350° for 1 hour.
Brown ground beef in skillet; drain. Stir in taco seasoning, water, olives (if desired); simmer 5 minutes. Separate crescent dough into 8 triangles. Place in ungreased 9 or 10-inch pie pan, pressing to form a crust. Sprinkle corn chips over bottom of crust. Spread meat mixture over corn chips. Spread sour cream over meat; cover with shredded cheese. Bake at 375° for 20 to 25 minutes; until crust is golden brown. Serve in wedges with shredded lettuce.
Mix jelly and mustard; cut up hot dogs or sausages. Heat until jelly melts and hot dogs are warm.
Melt butter or margarine in whatever you are going to bake corn in. Mix sugar and cornstarch. Beat eggs. Add corn, eggs and milk to cornstarch and sugar mix. Add the melted butter or margarine. Bake at 300° for 1 hour.
Saute or microwave chicken so it can be shredded or cut in small cubes. Place Doritos in 9 x 13-inch ungreased pan. Break Doritos in smaller pieces. Mix chilies, soup and chicken together. Pour 1/2 of mixture on Doritos. Sprinkle 1/2 to 1 cup shredded cheese on top. Pour remaining soup mixture next. Top with rest of cheese. Bake at 325° for 20 minutes.
Combine crumbs, peanuts, sugar and peanut butter, using a whisk. Melt chocolate and milk over low heat, stirring constantly until smooth. Remove from heat. Add vanilla. Set aside 1/2 cup chocolate. Pour remaining chocolate over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch pan. Frost with the 1/2 cup chocolate that was set aside. Chill 1 hour. Yield: 2 1/2 dozen.
Heat first 3 ingredients to boiling. In clean sterilized jars, put cukes, dry mustard, garlic and dill weed. Pour boiling vinegar mixture over cukes; seal!!! Do not open for 6 to 8 weeks.
Spread pineapple in bottom of pan. Spread blueberries on top. Sprinkle sugar over blueberries. Spread cake mix over this. Pour melted margarine over cake mix. Top with nuts. Bake at 350° until brown.
Mix first 3 ingredients in a large bowl and pour into graham cracker crusts. Chill and serve. Makes 2 pies.
Cook macaroni and cheese and prepare as directions say in large pan. Add celery soup, Cheddar cheese soup and tuna; mix well. Place in casserole dish; top with bread crumbs or crushed crackers. Bake at 350° for 20 to 25 minutes. Make sure your casserole dish is well-greased with butter.
Mix first 5 ingredients in medium saucepan. Cook over medium heat, stirring until thickened. Remove from heat. Add butter and vanilla. Serve when cooled.
Combine orange juice concentrate, cranberry juice and sugar in a serving pitcher; stir well to dissolve sugar. Chill thoroughly.
In a 9 x 13-inch pan, slice 4 or 5 cups peaches. Sprinkle half cup sugar over top of peaches. Over that, sprinkle yellow cake mix. Sliver 1 stick margarine over all and pour 1 1/2 cups water over the top. Bake at 400° for 35 to 40 minutes.
Mix ingredients and form a ball. Roll out dough to about 1/2-inch thick and cut into pieces. Fry quickly in vegetable oil, heated to 400°, in an iron skillet. Turn and brown. Drain on paper towels.
Mix bread, onions and eggs. Then add sage, salt and pepper to taste. Pour enough broth (from cooking giblets) in mixture to moisten. Stuff turkey.
Brown meat and onions in a skillet. Drain off excess grease. Add tomatoes and Veg-All; heat until vegetables are warm. Serve warm with homemade biscuits.
Peel eggs and put in glass jar. While warm, cover with vinegar from Penrose hot sausages. Let stand at room temperature for 48 hours, then refrigerate. Serve with crackers.
Cook macaroni for 5 to 7 minutes in medium skillet; saute onion. Mix together drained macaroni, onion, chicken, cream of mushroom soup, cream of chicken soup and 3/4 of cheese. Salt and pepper to taste. Put into casserole dish, top with remaining cheese and cracker crumbs. Bake at 350° for 30 minutes.
Brown ground chuck in large skillet; drain fat. Dust with flour. In a bowl, dissolve bouillon cubes in boiling water. Pour over meat. Bring to a boil, stirring constantly. Mixture will begin to thicken. Lower heat. In separate skillet, saute onion and mushrooms in butter and garlic powder. Add to beef. Add soup. Simmer until heated throughout. Salt and pepper to taste. (I like a lot of black pepper.) Add sour cream just before serving. Serve over egg noodles or rice.
Place chicken consomme and water in a saucepan; bring to a boil. Add scallions; reduce heat to low and simmer 3 to 4 minutes. Add watercress leaves; turn heat off and let soup steep about 1 minute. Serve at once, seasoning each helping with fresh ground pepper and garnishing, if you like, with slices of lemon or lime. Or chill soup, skim off fat and serve cold.
Melt oleo and cook in heavy skillet with onions until tender, but not brown. Put half of the onions and oleo mixture in a casserole dish. Add 1/2 cup grated cheese and 1/2 cup crushed Ritz crackers. Repeat layer and bake at 325° for 20 minutes.
Beat cake mix, butter and 1 egg in large mixer bowl at low speed until crumbly. Press lightly into greased 13 x 9 x 2-inch pan or a 9-inch spring-form pan. Beat 2 eggs, 3/4 cup sugar, 2 teaspoons vanilla and cream cheese until smooth and fluffy. Spread over crumb mixture. Bake at 350° for 20 to 25 minutes until set. Mix sour cream, 1/4 cup sugar and remaining tablespoon vanilla. Spread over cheese; cool. Spread pie filling over sour cream mixture. Cover and refrigerate at least 8 hours.
Cut chicken into 3/4-inch pieces. In a large bowl, mix together soy sauce, brown sugar, ginger and garlic. Add chicken pieces to mixture. Cover and refrigerate for 2 hours, stirring occasionally.
Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle 1 side of beef steak with half of the flour mixture. Cut beef into 4 or 5 serving pieces. Heat shortening in 10-inch skillet until melted. Cook meat over medium heat until brown, about 15 minutes. Mix tomatoes with remaining ingredients. Pour over meat; heat to boiling. Reduce heat, cover and simmer until meat is tender, about 45 minutes.
Cream sugar, margarine and Crisco. Add 1 egg at a time. Beat well after each. Add flour and milk alternately. Add flavoring. For chocolate cake add 5 tablespoons cocoa.
Mix sugar and butter. Sift cornstarch with flour (1 cup) and add 2 cups flour; mix in 1 cup flour on counter and pound in with hand (to get air out). Add not quite last cup of flour (counter should come clean). Press into jelly roll pan and prick with fork. Bake at 350° for 30 minutes. After 10 minutes, flatten with spatula until golden brown. Slice in 1-inch squares when warm.
Line a 9 x 13-inch pan with a layer of Club crackers. Mix together and boil for 5 minutes the graham cracker crumbs, milk, margarine, brown sugar and white sugar. Pour over crackers. Put on another layer of Club crackers. Melt in microwave 1 1/2 minutes the peanut butter and chocolate chips. Stir to melt and then frost bars.
In large pan, brown steaks on both sides in hot oil. Drain off fat. In bowl, mix together mushroom soup, dry soup mix and water. Place potatoes and carrots in pan with steaks. Pour soup mixture over meat and vegetables. Cook 30 to 40 minutes or until vegetables are tender.
Combine first 4 ingredients and beat 2 minutes. Add the next 3 ingredients. Stir. Save out 1 1/2 cups batter. Spread the remainder of the batter in a large greased jelly roll pan and cover with cherry pie filling. Pour saved 1 1/2 cups batter on top of the cherry filling. Bake 30 to 35 minutes in a 350° oven. When cool, drizzle powdered sugar icing over the top of the cooled cake.
Combine fruit juices, sugar and mint leaves; chill thoroughly (overnight if desired). Just before serving, add 7-Up and strawberries. Pour over large cake of ice in punch bowl. Float thin slices of lemon or lime if desired. One recipe serves 65 people.
Combine cake mix and gelatin. Add eggs, oil and wine. Beat on low speed until moistened. Beat on medium speed for 3 minutes, scraping bowl frequently. Spray bundt pan. Sprinkle pecan pieces on bottom of pan, pour batter in pan and bake at 325° for 45-50 minutes. While cake is baking, make glaze.
Brown diced bacon and onion. Add flour and stir until smooth. Combine water, vinegar, sugar, salt and pepper. Add slowly to bacon and onion mixture. Add sliced potatoes and mix lightly. Cover tightly and simmer 20 minutes. Makes 6 to 8 servings.
Preparation time: 15 minutes. Bake time: 27 to 30 minutes.
Mix the first 4 ingredients and then add the remaining ingredients. Bake in a 9 x 13-inch casserole dish at 350° for 40 minutes or until done. Serves 10. Great for brunch.
Stew chicken; remove meat from bones. Save broth. Melt margarine; stir into dressing. In a greased dish (9 x 13-inch), put a layer of dressing crumbs, layer of chicken, layer of mushroom soup (diluted with a can of broth), layer of crumbs, then the rest of the chicken, then the can of chicken soup. Top with a layer of crumbs. Bake in a 350° oven until bubbly, about 45 minutes.
Put all ingredients, but nuts and coconut, in a pot and cook until thick. Take off stove and let cool. Add coconut and nuts. Stir and put on cake.
Cook noodles in large Dutch oven with no salt; drain. Melt butter in a saucepan and stir in garlic powder; add to the noodles. Gradually add the whipping cream, 1/2 cup of Parmesan cheese and the sour cream. Cook on low until heated through. Pour into serving dish and sprinkle with remaining Parmesan cheese. Serves 6 to 8.
Grind all vegetables. Sprinkle with the salt. Let stand 4 hours. Drain. Cover with water again and drain 2 times. Combine sugar, vinegar, celery seed, turmeric, mustard seed and water. Bring to boil in large kettle, then add vegetables and bring to boil. Boil 20 minutes. Put in pint jars and seal. Process 10 minutes in hot water bath.
Cut meat into 6 serving size pieces. Combine flour and salt; pound 2 tablespoons of the flour mixture into meat. In a 10-inch skillet, brown meat on both sides in hot shortening; transfer meat to a 12 x 7 1/2 x 2-inch baking dish. Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion, celery, carrot and Worcestershire. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Pour over meat in baking dish. Bake uncovered in a 350° oven for 1 hour and 20 minutes or until meat is tender. Serve with hot cooked rice or noodles.
Mix the walnuts, dates or raisins and soda with 1 cup boiling water. Mix together rest of the ingredients. Add the mayonnaise mixture to the walnut mixture. Pour into 2 (9-inch) pans. Bake 25 minutes in a 350° oven.
Grate onions in blender with sugar, mustard, salt and 1/2 the vinegar. Beat and add oil gradually and remainder of vinegar. Beat until thick. Add celery seed by hand, stirring with spoon. Store in refrigerator. Blend on low speed, then high.
Heat pineapple juice. Dissolve Jell-O in juice, then add baby food. Chill until Jell-O is firm. Add all other ingredients and mix with electric mixer until well blended. Keep refrigerated.
In a heavy 8-quart stockpot, combine 4 quarts water, 2 tablespoons sugar and 1 tablespoon salt. Bring to a boil. Add carrots. Cook until crisp-tender, 10 minutes. Partially fill a large bowl with ice cubes and water. Drain carrots. Place into water; stir until cooled. Drain; set aside.
Mix all ingredients and place in 9 x 13-inch greased casserole dish. Bake at 350° for 25 minutes.
In saucepan, heat butter and sugar. Keep on low heat. Stir until well blended. In blender, mix milk, egg, cocoa, cornstarch and salt. Cornstarch and cocoa should be added while blender is running so that they will not cake up on sides of blender. When mixture is blended, pour into pan with sugar and butter. Turn heat to high and stir with French whip constantly until mixture comes to a boil and gets very thick. Turn burner off and add vanilla extract. Stir well to blend vanilla into mixture. Pour into 10-inch baked pie shell. Refrigerate 2 hours.
Follow recipe on the waffle mix. Add enough chopped walnuts to make the desired texture. Cook as package directs. Serve with real maple syrup or strawberries and whipped cream. A Sunday treat.
Saute vegetables in margarine until crisp, but not soft. Drain well. Add seasonings. Slice tomatoes and cover bottom of prebaked pie shell. Add cooked vegetables. Mix mayonnaise and Mozzarella cheese and spread over top. Bake, uncovered, at 325° for 45 minutes to 1 hour.
Mix sugar and flour together. Beat eggs; add water and mix. Add with sugar and flour; mix well. Put mixture in an unbaked pie shell. Dot with butter and sprinkle cinnamon over top. Bake at 425° until rhubarb is tender and filling is set.
Trim crust from white bread and roll thin. Dip in melted butter; sprinkle with Parmesan cheese and garlic salt. Roll around one stalk of asparagus. Put in refrigerator and fasten with toothpick if necessary. Bake in 400° oven for 15 minutes.
Sift and mix flour, sugar, cocoa and baking soda in bowl. Mix water and mayonnaise; add to dry ingredients. Mix well. Pour into an 8 x 8-inch pan (greased). Bake at 350° for 30 to 40 minutes.
Brown onion, pepper and beef in oil. Stir in tomatoes, rice and seasonings. Pour into 1 1/2-quart casserole dish. Bake 1 hour at 350°. Cover dish with foil while baking.
Sift together flour, sugar and soda. Mix in oil, cinnamon and eggs. Add apples. Grease and flour 3 (9-inch) cake pans. Spoon batter equally into the pans. Bake at 325° for 25 to 30 minutes.
Beat eggs slightly in large bowl. Stir in remaining ingredients in given order. Pour into pie shells. Bake 15 minutes at 425°. Reduce temperature to 350° and bake for 40 to 50 minutes. Cool on wire rack.
Drain fruit cocktail; cream butter, brown sugar, white sugar and vanilla until fluffy. Add eggs. Sift dry ingredients and add alternately with 1/3 cup of cocktail syrup. Add cocktail and nuts. Drop by spoonful on greasy cookie sheet. Bake in 375° oven for 10 to 12 minutes.
Mix first four ingredients. Add flour, a small amount at a time, while stirring to get a good consistency for modeling. You may have to knead it with your hands to get it thoroughly mixed. Mixture may appear grainy due to the powdered milk.
Drain pineapple, reserving 2 tablespoons syrup. Cut up and set aside. Combine syrup and lemon juice. Coat banana with one tablespoon of juice mixture; set rest aside.
Mix Cool Whip and dry pudding mix. Add pineapple, marshmallows and nuts. Store in refrigerator until chilled.
Refrigerate overnight. Use soup spoon to drop on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix all ingredients. Add to cooked broccoli. Bake at 325° for 45 to 50 minutes in a long baking dish.
Prepare pie shell. Remove the cream cheese from the refrigerator and let stand in a bowl about 1/2 to 1 hour or until soft. Add powdered sugar and vanilla. Cream or beat with a mixer until fluffy and light. In a separate bowl, pour out the whipping cream and beat until it looks like regular whipping cream. Mix into cream cheese mixture.
Putting on 2 separate cookie sheets, bake the wings at 425° for 30 minutes, turning after the first 15 minutes. Mixing the rest of the ingredients together, this makes a sauce. Taking the chicken out of the oven, putting it in a large enough bowl for all, add 1/2 of the sauce. Mix the chicken wings and sauce together well, reserving the rest of the sauce for dipping. Enjoy!
Mix flour, salt, celery salt, garlic salt and nutmeg. Coat chicken. Brown chicken in hot butter. Place in 2 1/2-quart casserole. Combine syrup from pineapple, soy sauce and sugar. Pour over chicken. Cover and bake at 350° for 1 hour or until tender. Baste. Saute pineapple 15 minutes before chicken is done. Top with pineapple.
Blend coconut with milk and let mixture stand. Cream butter with sugar. Add eggs, then the coconut and milk. Pour the mixture into an unbaked pie shell and bake at 350° for 30 minutes.
Bake crust at 425° for 15 to 18 minutes. Reduce heat to 350°. Remove crust from oven. Brown meat; drain. Add vegetables; cook until tender. Stir in sauce. Simmer for 5 minutes. Spoon half of meat; cover with cheese. Repeat again, ending with cheese on top. Serve with salad and crusty French bread.
Melt 4 tablespoons Blue Bonnet stick in a large skillet. Saute onions; remove from skillet. Put steak strips in flour seasoned with salt, pepper and paprika. Melt remaining Blue Bonnet in skillet. Brown well on both sides. Mix in sauteed onions, water and sour cream until blended. Cover; cook over medium heat until meat is tender, 35 to 45 minutes. Uncover; cook until sauce thickens, about 10 minutes. Serve over hot cooked noodles, if desired.
In skillet, cook onion and garlic in salad dressing until tender. Add cauliflowerets and 1/4 cup water. Cook, covered, over low heat for 10 minutes. Add green peppers. Cook until cauliflower is tender, about 5 minutes. Stir in remaining ingredients. Heat through. Serves 6.
Mix cornmeal, egg and milk together. Stir in chilies, cumin, oregano and sage. Bake at 400° until done. Cool. In a small bowl, mix mayonnaise, sour cream and dressing mix. Crumble cornbread in 9-inch square pan. Layer with beans, corn, tomatoes, green pepper and onion. Spread mayonnaise mixture on next. Add crumbled bacon next and sprinkle with cheese last. Cover and refrigerate.
Cream the butter, sugar and vanilla; add eggs one at a time. Add flour, salt and buttermilk to egg mixture; beat until smooth. Put pecans in bottom of crust. Slowly pour mixture over pecans. Bake at 350° for 45 minutes (until center is set).
Mix all ingredients except oleo together. Melt oleo in baking dish. Add corn mixture. DO NOT STIR. Bake at 350 for 45 minutes.
Crumble together and press in 9 x 12-inch pan. Bake at 350° for 12 minutes and cool.
Flatten chicken between waxed paper to 1/4-inch thick. Saute mushrooms, onions and garlic in oil, wine and butter until softened. Add parsley, salt and pepper to taste. Place 1 to 2 slices Swiss on each chicken breast, then 1 to 2 slices shaved ham. Top with 2 tablespoons Cheddar, then vegetable mix. Roll chicken tightly and tie in 3 places with kitchen string to secure. Beat egg(s) with milk. Mix flour with cornmeal, salt and pepper. Dip chicken rolls in egg mixture, then flour mixture. Preheat 1/4-inch deep vegetable oil in large frying pan. Fry roll-ups 15 minutes or until golden brown, turning constantly.
Mix the cucumbers, onions, green peppers and 2 tablespoons salt in tightly covered container. Let stand in refrigerator at least 2 hours, longer is okay.
Mix all together. Roll and chill 12 hours or put in freezer for 3 hours. Slice and bake at 350° for 12 minutes.
Beat egg white and water until frothy. Fold in nuts until wet. Mix dry ingredients; fold into wet nuts. Stir until nuts are well coated.
Melt chocolate over low heat. Add nuts and raisins. Mix until lightly coated. Drop small amount from teaspoon onto waxed paper. Chill until firm.
Add brown sugar and cider together in crock-pot or large pot. Wrap spices in piece of cheesecloth and add to cider. Cook slowly for approximately 4 hours. Remove spices. Place orange slices on top of cider.
In a medium-size saucepan, add garlic and onion to hot oil. Cook until onion is tender, not browned. Add green chilies to cooking onion along with tomato sauce, salt, pepper and oregano. Simmer 20 minutes. (Sauce may be pureed in blender if desired.)
Brown ground beef with onion and pepper. Mix cornmeal, buttermilk, soda, corn, eggs and cayenne pepper together. Add cooking oil and salt. Pour 1/2 of cornmeal mixture into a greased 9 x 13-inch baking dish. Then add meat mixture and top with grated cheese. Top with remaining cornmeal mixture. Bake in 300° to 325° oven for 45 minutes. Do not overbake. Bread should be moist.
Spread 10 ounce package of miniature marshmallows in single layer to cover bottom of 9 x 13 x 2-inch greased baking pan. Next, spread 18 ounce box yellow cake mix, prepared by box directions, over top of marshmallows. Sprinkle jello powder over cake batter. Drop slightly thawed strawberries by spoonful onto top of mixture. Drizzle water over all without stirring. Bake at 350° for 60 minutes.
Puree cilantro, garlic, jalapenos, vinegar, water and salt in a food processor. Fold mixture into mayonnaise and blend well to combine. Makes 2 cups.
Cream together the sugar, pumpkin, eggs, shortening and vanilla. Set aside. Sift together the next 7 ingredients. Add the raisins or nuts. Gradually add this to the creamed mixture. Drop by spoonful onto cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 14 dozen.
The night before, dissolve the yeast in the warm water. Add 1 cup sugar and the potato water to the mashed potatoes and mix. When the yeast water is cold, add it to the potato mixture and let it set overnight.
Dissolve yeast in warm water. Mix sugar, shortening, salt and boiling water. When this mixture is lukewarm, add yeast mixture and eggs. Beat with mixer. Add flour. Cover with greased wax paper. Put in refrigerator. Roll out and let rise as needed. Bake at 400° for about 15 minutes. Dough keeps in refrigerator for several days.
Put all ingredients in Dutch oven type pan. Cook slowly on top of stove for approximately	2 1/2	or 3 hours, turning occasionally. When meat is done, let cool for slicing. Slice meat thin.	Return sliced meat to pan. Add 2 or 3 sliced bell peppers plus 1 cup water.	Cook again slowly just until peppers are tender. Serve on Italian buns.
Cream shortening and peanut butter. Add 2 eggs. Beat well, blending in dry ingredients, alternately with 1/3 cup milk, blending well after each addition. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press with fork to flatten. Bake at 375° for 8 to 9 minutes. Do not overbake. Still soft when done.
Combine sugar and water in saucepan. Boil for 1 minute to make syrup. Cool.
Brown meat; drain well, then make meat layer in bottom of a 2 quart casserole. Cover with corn. Add mashed potatoes. Frost mashed potatoes with diluted ketchup. Bake at 350° for 30 to 40 minutes until edges bubble.
Drain fruit well. Combine oranges, pineapple, marshmallows, sour cream and 1 cup coconut, mixing lightly but thoroughly. Garnish with the other cup of coconut and cherries. Chill well.