HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all and pour into pie shell. Bake 40 minutes at 300°.
Sprinkle chicken lightly with salt, pepper and paprika. Place chicken breasts in crock-pot. Mix the white wine, soup and mushrooms until well blended; pour over chicken. Sprinkle again with paprika. Cook on low 6 to 8 hours or on high 3 to 4 hours. Thirty minutes before serving, remove chicken breasts. Mix flour and sour cream; add to mixture in crock-pot. Return chicken to mixture; cook for 30 minutes. Serve over rice or noodles.
Combine part of mayhaw with gelatin. Warm slowly until gelatin dissolves. Combine with remaining mayhaw. In mixer bowl, beat cream cheese until soft. Add sugar. Beat until well mixed. Add mayhaw; mix in with cream cheese mixture. When thoroughly mixed, add whipped topping. Fold in until well mixed. Pour in graham cracker crust. Chill until firm.
Mix cake mix, jello, water, oil and eggs. Drain and mix strawberries in batter. Cook at 350° for 25 minutes.
Combine sugar and flour or cornstarch. Add water slowly and mix. Add butter. Cook until thickens. Crumb some graham crackers in bottom of dish. Slice a layer of bananas on crackers. Put in part of filling. Repeat layers until filling is used. Sprinkle ground peanuts on top.
Grease well and lightly flour large Bundt pan. Preheat oven to 350°. In small bowl, mix together nuts, sugar and cinnamon; set aside.
Preheat oven to 225°. Pick over pecans for any shell matter. In a large bowl, combine egg white and water, beating with a fork until just frothy. Combine salt, spices and sugar. Add pecans to egg white mixture, turning with a fork to coat all nuts well. Add sugar mixture, again mixing thoroughly. Pour onto buttered 10 x 15-inch jelly roll pan and bake one hour, stirring every 15 minutes. Let cool before storing in an airtight container at room temperature.
Cook noodles as directed on package; drain. Saute onion in 2 tablespoons butter. Add cream cheese, egg, Ricotta, basil and pepper. Set aside. Mix mushroom soup, wine, scallops, shrimp, crab and Parmesan cheese. Layer 3 noodles in bottom of ungreased 9 x 13-inch pan. Spread seafood mixture on top of noodles. Layer 3 more noodles. Spread cheese mixture on top. Layer remaining noodles. Sprinkle with Mozzarella cheese and decorate with a few shrimp. Cover and bake in 325° oven for 1 hour and 15 minutes. Let stand 15 minutes before cutting.
Mix sugars, butter, shortening and egg until creamy. Add vanilla and stir. Mix in dry ingredients. Stir well; add chocolate chips. Bake at 375° for 8 to 10 minutes.
Crush vanilla wafers with rolling pin. Cream sugar and oleo. Add vanilla wafer crumbs, nuts and orange juice. Blend well and roll in small balls, then roll balls in coconut and let set.
Boil chicken and onion in water with corn. When chicken is done, add broth and noodles. When noodles are done, add parsley flakes and serve.
Beat butter with sugar until mixture is light and fluffy. Beat in vanilla. Blend salt with flour and stir into beaten mixture, mixing well. Fold in chocolate pieces and nuts. Press into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven (350°) for 20 minutes. While warm, cut in 2 1/2 x 1 1/2-inch bars. Cool in pan on rack. Makes 3 dozen.
Scald the milk; let cool. Blend eggs, sugar and salt. Slowly stir in slightly cooled milk. Add vanilla. Bake in a 325° oven for 45 to 60 minutes or until knife inserted in center comes out clean. Place custard cups in pan of water to cook.
Dissolve Jell-O in hot water, then add beet juice. Cool until syrupy. Add vegetables and seasonings. Turn into a ring mold and chill.
Shell and devein shrimp; put aside. Cook chopped celery, onions, garlic and bell pepper until wilted. Add roux. Add tomato sauce and water. Add remainder of seasonings except parsley. Bring to boil, reduce heat and let simmer at least 1 hour. Add shrimp and crabmeat if desired and cook for 15 minutes. Add chopped parsley just before serving. Serve over hot fluffy rice. For more highly seasoned sauce, add a little Tabasco. Serves 8.
Combine all ingredients in a medium-size stainless steel or glass bowl. Cover. Chill at least 4 hours. Stir occasionally. Serve cold in a cup. Makes 6 servings.
Blend margarine, sugars, eggs and vanilla. Beat until fluffy. Combine flour, salt, baking soda, cinnamon, cloves and allspice. Add to creamed mixture. Stir in oatmeal. Bake at 350° for 11 to 13 minutes.
Cut cauliflower and broccoli into bite size pieces. Add tomatoes and mushrooms; marinate in dressing overnight.
Cream together butter, powdered sugar, vanilla and chopped nuts. Form into small balls. Bake 20 minutes at 350°. Dust with powdered sugar when cool.
Mix sugar, shortening, molasses and egg. Stir in remaining ingredients. Chill for 1/2 hour. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake at 375° for about 8 minutes. Makes about 5 dozen.
Combine all ingredients in 2-quart casserole. Mix thoroughly. Place casserole in pan filled with hot water, 1 inch deep. Bake at 350° for 45 to 60 minutes or until knife inserted comes out clean.
Peel and shred zucchini. Combine with lemon juice in a saucepan. Simmer for 30 minutes. Stir in pineapple and sugar. Bring to a boil, stirring to dissolve sugar. Cook for 5 minutes. Remove from heat. Stir in gelatin until dissolved. Ladle into hot sterilized jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in a boiling water bath for 5 minutes. Yield: about 7 cups.
Mix together oil, vinegar, catsup, bay leaves, Worcestershire Sauce, salt and mustard. Pour over shrimp and onions; let marinate in refrigerator overnight. Serve with crackers.
In a 10-inch skillet, crumble beef. Add onion and garlic. Over medium-high heat, cook and stir for 5 minutes or until meat is lightly browned and onion is tender. Drain off fat. Stir in tomato sauce, catsup, oregano, sugar, pepper and salt. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
Spray baking dish with nonstick cooking spray.	Pour dry rice into bottom of dish. Arrange salted and peppered chicken pieces over rice; sprinkle with dry onion soup mix. Mix mushroom soup, chicken soup and chicken broth together and pour over casserole. Cover tightly with foil and bake at 350° for 1 1/2 hours.
Crush vanilla wafers. Set aside. Cream sugar and oleo. Add eggs, 1 at a time. Mix in wafers. Add milk, nuts, coconut and vanilla. Mix together. Pour into well-greased tube pan. Bake at 350° for 1 hour and 20 minutes. Cool.
Place chicken breasts in a greased 13 x 9-inch baking dish and top with slices of cheese. Combine soup and wine, spoon over chicken. Mix stuffing with melted butter and sprinkle on chicken. Bake at 350° for 50 minutes.
Cook and drain macaroni. Saute onion in oleo (optional). Add Cheddar cheese soup and milk to macaroni. Mix and serve.
While rice is cooking, pound steak and sprinkle with paprika. Let stand while preparing other ingredients.
Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (about 4 cups); set aside. In a large saucepan, beat oil until hot. Add garlic; cook until golden, about 1 minute. Add reserved tomatoes, oregano, salt and pepper. Cook, uncovered, until tomatoes are slightly softened, about 4 minutes. Add broth; bring to a boil. Stir in rice and sugar. Simmer, covered, until rice is tender, 15 to 18 minutes, stirring occasionally. Reheat with additional beef broth, if needed.
Melt margarine in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add cornflakes and stir until coated.
Roll out pie shell. Mix rhubarb, strawberries, sugar, minute tapioca, lemon juice, nutmeg, cinnamon and salt together and place in pie shell. Top pie with crust, cut steam vents. Bake at 425° for 30 minutes.
Use brown grocery bag. Pour cereal in bag. Take peanut butter, margarine and chocolate chips, melt and pour over cereal, then pour powdered sugar over cereal. Close bag and shake real well. Good snack.
Cream butter flavor Crisco, sugar, milk and vanilla in a large bowl at medium speed until well blended. Beat egg into mixture. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate for several hours, or overnight. Heat oven to 375°. Shape dough into 1 1/2-inch balls and push sticks into center of dough. Place dough, with stick parallel, 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired with red hots, coconut, nuts or colored sugar, etc. Press decoration into dough. Bake at 375° for 8 to 10 minutes. Cool on baking sheet.
Salt and pepper roast. Spread on about 1 tablespoon of A.1. steak sauce. Place roast in broiler pan under broiler for about 10 minutes to brown and remove excess fat. Put vegetables in bottom of crock-pot. After browning, place roast on top of vegetables. Add 1/2 to 3/4 cup water. Cover; cook on low 10 to 12 hours (high 5 to 6).
Spray pizza pan with Pam; press sugar cookie dough to edges of pan. Bake as directed on package; cool. Beat cream cheese until fluffy; add sugar and milk. Spread on cookie; arrange fruit on pizza. Sprinkle with pecans. Cool. Serve with dollop of Cool Whip.
Put pie crust in pie plate. Preheat oven to 350°. Brown ground beef; drain well. Add bread crumbs, tomato sauce and oregano. Mix well. Add onions and/or green pepper, if desired. Fill pie crust with mixture. Top with 2 beaten eggs. Sprinkle 1 cup Cheddar or Swiss cheese over pie. Bake for 25 minutes. Serves 6.
Mix all together well, beating with mixer. Pour into a greased and floured tube cake pan. Bake 1 hour to 1 hour and 10 minutes at 300°.
Pinch 1 can biscuits at a time and roll in sugar and cinnamon. Place in tube pan. Melt butter and pour over top of all mixture. Bake at 350° for 45 minutes.
Combine first 6 ingredients in a bowl; mix well. Pour into a greased 8 x 10-inch pan and sprinkle with brown sugar and nuts. Bake at 350° for 30 to 40 minutes. Top with whipped cream.
Pour pork and beans in 1-quart casserole. Add onion soup mix, brown sugar, mustard, ketchup and vinegar. Mix well. Place bacon strips across top of beans and bake, uncovered, 20 minutes at 375°. Cut hot dogs in half and stand around edge of casserole. Return to oven and bake 15 minutes longer. Serves 4.
Mix all, except the bread. Cut off top of bread and scoop out inside. Tear into chunks. Pour mixture into the bread. Stuff as much bread as possible into dip and put on bread lid.
Brown rice portion of package in margarine. Add water and seasoning packet from rice package. Stir in all other ingredients. Cover and simmer 15 to 20 minutes until water is gone. Also good using 2 cups chicken pieces (bite size), 1/2 cup chopped walnuts instead of shrimp.
Put all ingredients in a 9 x 13-inch pan in the order listed. Layer it, do not mix. Pat down the dry yellow cake mix after putting into pan. Bake 35 minutes in a 350° oven.
Place 1/2 chicken breast on 3 slices dried beef. Wrap each one with one slice bacon. Place in greased or buttered casserole dish (single layer). Mix soup and sour cream and spread over chicken. Bake 3 1/4 hours at 275°.
Drain fruit and save juice. Cook macaroni 10 minutes in water; drain. Rinse and cool. Bring to a boil 3/4 cup juice, mixed with sugar and salt. Stir in cornstarch mixture; stir until thick. Cool. Mix into fruit and macaroni. Add marshmallows. Fold in sour cream; let stand 12 to 24 hours for best flavor.
Stir spice and coffee into Master Cake Mix. Add 1/2 cup milk and beat 2 minutes. Add eggs, vanilla and remaining milk; beat 2 minutes, scraping bowl and beaters as needed. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 minutes.
Put cream cheese in microwave for 2 minutes. Then add canned chili and green chilies. Heat again for 3 minutes; add cheese on top. Dip with chips.
Cut cake horizontally into 4 layers using a serrated knife. In medium bowl combine pie filling and yogurt; blend well. Spread 1/3 of filling (about 1 cup) between each cake layer. Frost top and sides with whipped topping. Garnish with lemon slices. Store in refrigerator.
Cream together the butter and sugar. Add and cream egg, flour and cardamom. Chill dough 3 hours or overnight.
Grate Monterey Jack cheese and Cheddar cheese; mix. Pack refried beans in a greased pie plate. Spread cheese mixture over beans. Spread green peppers and jalapeno peppers on top; bake until the cheese melts. Serve with nacho or tortilla chips for dipping.
Combine cornmeal, soda, and salt. Mix well. Stir in beaten eggs and milk. Heat bacon drippings pan until hot. Add drippings and cracklings to batter. Mix well. Pour into hot pan. Bake at 450° for 25 minutes until bread is golden. Cut in squares. Makes 15 to 20 servings.
Have ready a 9-inch crust. Turn on oven and set at 375° (high moderate).
Mix chocolate chips, salt and powdered sugar until firm. Melt chocolate chips. Grease muffin tin. Pour chocolate into cups, filling halfway. Draw chocolate up to edges until all sides are coated. Spoon peanut butter in middle. Pour chocolate over top and spread evenly to edges.
Chop and clean off seeds on all vegetables and put into heavy pot. Add all other ingredients. Mix well over medium heat. Bring to a boil, then simmer until thick. Watch carefully because it will be over an hour. Happy cooking.
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.
Mix cream cheese and oleo. Add flour and mix. Add flour to mix like pie dough. Roll out; cut into 2 inch squares. Add dab of apricot jam. Fold opposite corners. Bake 15 minutes at 350°. Sprinkle with powdered sugar.
Rub ham until coated with brown sugar. Stick in 15 to 20 whole cloves. Place 4 slices of pineapple on ham and wrap in tinfoil. Bake at 300° for 2 1/2 hours.
Mix cucumbers, onions and canning salt. Cover with ice water and let stand 3 hours. Mix vinegar, sugar, turmeric, celery seed and mustard seed. Cook until hot. Drain cucumbers and add to brine. Boil up, pack and seal.
Mix together and roll into	balls; butter bottom of glass and dip into granulated sugar and mash each ball. Dip the glass for each cookie. Bake for 10 to 15 minutes at 350° on ungreased cookie sheet. Makes about 9 dozen.
Combine apple juice, orange juice, wine and tapioca in a medium saucepan; let stand 5 minutes. Bring mixture to a boil, reduce heat and simmer 10 minutes. Cool completely; stir in red pepper. Finely chop one cantaloupe and add to soup. Refrigerate until serving. To serve, ladle into bowls; top with whipped cream and garnish with mint leaves. Serves 6.
Fill skillet (preferably iron) with 1 to 2 inches of oil or shortening. Heat on high, then turn down to medium-high. Pull biscuits apart and make large hole in center. Drop gently into hot oil and brown, then turn over to brown on other side. Drain on paper towel, then drop in bowl with sugar. Cover bowl; shake and serve.
Boil spiral noodles until done. Drain noodles and rinse with cold water. In large bowl, mix Catalina dressing, 3/4 of the bottle of Salad Supreme or to your taste and 2 large cucumbers, chopped in cubes. Mix well and add the noodles. Add more dressing if needed. Refrigerate.
Blend shortening and sugar. Beat eggs well and add to mixture. Mash bananas until smooth; add lemon juice and blend with mixture. Mix flour, baking powder and salt; quickly add to the banana mixture. Bake at 350° for 25 minutes.
Sift flour, sugar, cocoa, salt and powder. Add water, vinegar, vanilla and oil. Stir mixture fast. Put in cupcake liners or cupcake pan. Bake at 350° for 15 minutes. Makes 16.
Peel and slice sweet potatoes. In a skillet on medium heat, add water, sweet potatoes, cinnamon, allspice and vanilla. Cook covered for 20 minutes. Add sugar, butter and pineapple juice. Cook 20 minutes.
Preheat oven to 350°. Melt butter (margarine) in a saucepan. Add sugar. Stir in eggs; add flour, salt, vanilla and baking powder. Add nuts. Bake in a 9 x 13-inch pan for 25 minutes.
Sort and wash beans. Place in a Dutch oven. Cover with water 2 inches above beans and bring to a boil; cover and cook 2 minutes. Remove from heat; let stand one hour. Drain beans; return to Dutch oven. Add 6 cups water and 1/2 teaspoon salt. Bring to a boil; cover. Reduce heat and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup). Place beans in container of an electric blender or food processor; add reserved 1/4 cup liquid, onion and next 5 ingredients. Process 5 seconds or until mixture is chunky. Brush tortillas with water. Divide bean mixture among tortillas. Roll up; place seam side down in a 12 x 8 x 2-inch baking dish coated with cooking spray. Pour enchilada sauce over tortillas. Cover and bake at 350° for 20 minutes. Top with cheese and bake, uncovered, 5 minutes. Yield: 12 servings (177 calories per enchilada), each containing 9.8 grams protein, 2.1 grams fat, 31.5 grams carbohydrate, 4.5 grams fiber, 2 milligrams cholesterol, 233 milligrams sodium and 136 milligrams calcium.
Dice bacon and cook until crisp in pan. In drippings brown onion and mushrooms. Set aside. Brown beef. Pour off fat and add all remaining ingredients. Simmer 1 hour uncovered. Freezes well.
Combine all ingredients; shape into 1-inch balls. Place on nonstick cookie sheet; bake for 15 minutes at 350°.
Steam cauliflower until tender. Place in baking dish. Mix mayonnaise and Dijon mustard to your taste. Spread on top of cauliflower. Top with grated Cheddar cheese. Broil until melted and crisp.
Cream butter until soft and fluffy. Add sugar gradually beating thoroughly. Add vanilla. Add eggs, one at a time, beating well after each egg is added. Sprinkle cherries and nuts with 1/4 cup of the flour. Sift remaining flour with salt and fold 1/2 cup at a time into the creamed mixture mixing only until smooth. Fold in cherries and nuts with the last addition of flour. Bake in greased and floured 10-inch tube pan or in two loaf pans in a slow oven (300° to 325°) for 1 hour and 15 minutes.
Cook noodles according to directions; drain. In a skillet, melt butter; add beef and onion and brown. Add 1 can pizza sauce, tomato paste, garlic salt and oregano; simmer 10 to 15 minutes. In a 13 x 9-inch buttered pan, layer 1/3 noodles, 1/3 meat and 1/3 cheese; repeat. Spread with can of pizza sauce and top with remaining cheeses. Bake in 350° oven for 30 minutes.
Mix eggs and sugar, beating well. Add flour and almond flavoring, mixing well. Add cut up fruit and nuts; mix well. Makes 2 cakes in tube pans. Cook at 275° for 2 1/2 hours. Put water in cookie sheet on rack under cakes to keep from being so dry. Put brown paper in bottom of pans.
Melt butter in Pyrex dish. Combine flour, sugar, milk and peaches. Pour into dish. Bake at 350° about 40 minutes.
Heat water; add tea, cider, lemon juice, sugar and spices. Put into crock-pot and serve warm. Makes 1 1/2 gallons.
Combine cream cheese, sugar, lemon juice, eggs and vanilla in large mixing bowl. Beat at high speed with hand mixer for 5 minutes. Line small (1/2-inch in diameter) cupcake pans with paper liners. Put one vanilla wafer in bottom of each liner with flat side down. Put 1 tablespoon cheesecake mixture into each cup. Bake in a 350° oven for 15 minutes or until the cracks appear on top of each cake. Remove from oven and let cool. They will appear to fall. Drop 1 teaspoon of your choice of pie filling onto top of each cheesecake.
Preheat oven to 350°. Take flour, mayonnaise and sweet milk and mix together. Bake in well-greased muffin tins for 20 to 30 minutes. Makes 12 biscuits.
Brown hamburger meat and drain. Add chili powder, tomatoes, Texas Pete and oregano. Add 1/2 cup water and simmer. Add pintos and kidney beans.
Saute onion, peppers and mushrooms in butter 5 minutes. Reserve. Stir flour into pan. Gradually stir in cream until smooth and thick. Stir in vegetables and season. Add seafood. Cook 2 minutes. Beat egg yolk and stir hot sauce into egg yolk, a few tablespoons at a time. Add to white sauce. Remove from heat and add sherry. Serve over rice. Serves 4.
Cream together butter, peanut butter and sugar; add eggs. Sift flour and soda. Add to first mixture. Refrigerate overnight. Form into balls the size of a walnut; flatten with a fork. Bake at 375° for 10 minutes.
Combine first 11 ingredients and add to browned hamburger and onions. Mixture will be watery until it cooks down. Simmer for about 40 minutes, stirring to prevent sticking.
Heat cornstarch and apple juice until boils and thickens. Mixture will be thick. Add spices and apples. Fold together well.
In an 8 ounce coffee glass add Southern Comfort, peppermint Schnapps and fill with hot cocoa. Add whipped cream.
In 2 1/2-quart clear glass bowl, layer lettuce, peppers, corn, zucchini, tomatoes and celery. Mix 1 cup Miracle Whip and 1 cup salad dressing and spread over top of celery, sealing to edges of bowl. Chill several hours or overnight. Sprinkle cheese and bacon on top just before serving.
Mix first 6 ingredients. Put in a large casserole dish. Top with crushed Ritz crackers. Dot with butter. Bake at 350° until bubbly.
Cream butter or margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Sift dry ingredients; add alternately with sour cream. Beat until smooth. Add flavoring; mix well. Pour into greased 9-inch tube pan. Bake at 350° for 1 hour or until done. Can be sprinkled with powdered sugar or glazed.
Wash and cube potatoes. Cook until tender. Chop onions and add all other ingredients together. Drain potatoes, then add to mixture. May be served hot or cold.
Brown chicken in butter. Put in buttered casserole dish. Mix rest of ingredients and pour over. Dot with butter. Cover and bake at 325° for 4 1/4 hours.
Stir all ingredients together, except bacon. Put in a baking dish. Lay bacon on top of beans. Bake at 350° for 1 hour.
Bring enough water to a boil to cover lobster tails; add 1 tsp. salt to each 1 qt. of water. Drop frozen lobster trails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail). Remove meat from the lobster shells and dice. Set aside. Crush shells and put in a saucepan. Add the 3 c. water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns. Simmer 30 minutes; and strain. Melt butter; stir in flour, Bon Appetit and salt. Cook until bubbly. Remove from heat and add milk. Simmer over low heat, stirring constantly, until thickened. Stir in lobster stock, lobster meat and cream. DO NOT allow it to boil. Serve piping hot.
In heavy 2-quart pan, melt butter with oil over moderate heat. Add garlic and cook 1 minute, being careful garlic does not brown. Add rice and cook about 2 minutes, stirring often until shiny and hot. Stir in water, salt, pepper and 1/2 cup of the parsley and bring to a boil. Cover pot; reduce heat to moderately low and cook 20 to 25 minutes until rice is tender and has absorbed water. Fluff rice gently with a fork and stir in remaining parsley. Makes 4 servings.
Brown meat and onions; drain grease. Stir soup and Pet milk in a bowl. Set aside. Add all other ingredients to meat and onions (except the tortillas). Tear tortillas in fourths. In rectangular casserole dish, layer tortilla pieces and meat mixture. Make 3 layers, pouring 1/3 of the soup mixture over the layers. Bake in 350° oven until bubbly.
Saute onion in butter until they are transparent. Add tomatoes, chili, garlic and spices. Simmer over medium heat 10 minutes or until mixture comes to a boil. Serve hot over egg or burrito dishes. Makes 2 cups.
Bake sausages on rack at 350° until brown and done. Do not overbake. Cut sausages into bite size (5 to a link). Cook brown sugar, chili sauce and beer together to make sauce. Add sausages and simmer. Before serving, add green pepper. Vegetable should be crisp. Sauce may be frozen and kept weeks.