HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together margarine and flour like you would for pie crust. Then mix together egg yolks, sour cream and vanilla; add to flour mixture and mix well. Refrigerate overnight.
Combine the first three ingredients in heavy saucepan. Cook over medium heat until clear, stirring constantly. Cook, without stirring, until 240° on candy thermometer or until threads.
Cook green beans and onion together over low heat for 30 minutes. Drain. Add soup and stir gently. Mixture should be thick enough for easy serving. Pour in greased baking dish. About 30 minutes before serving, sprinkle the French fried onions over top. Bake 25 minutes at 350° or until onions are nice and brown and beans bubble. Makes 8 servings.
Combine first 3 ingredients in small bowl, set aside. Separate biscuits and press into 3-inch circles, place on greased pan. Sprinkle with cheese, top with apple ring. Sprinkle the mixture over and put a pat of butter on each one. Bake at 350° for 15 minutes.
Pour 1 quart milk in saucepan. Boil. Add juice of 1 lemon. Let curds and whey separate. Pour through strainer. Eat on crackers.
Mix all ingredients except bread in a large bowl. Heat oil in a pan. Dip bread in mix and put in pan. Bake both sides.
Mix powdered sugar, flour, baking soda and cream of tartar together. Add margarine, egg, vanilla and almond flavoring. Roll out on powdered sugar. Bake 8 minutes at 375°.
Mix all ingredients together and store in an airtight container. Use 1/4 cup of mix to 1 cup of hot water.
Grind peppers, carrots, tomatoes and onions. Drain well. Add sugar, vinegar, salt and flour. Use a little vinegar to make a paste with the flour. Mix well. Add mustard and celery seed. Cook 15 minutes. Add salad dressing. Pack in jars while hot and seal.
While potatoes are still hot, combine mustard, pepper, parsley, Worcestershire sauce, olive oil, vinegar and garlic. Whisk until emulsified; pour over potatoes. Add scallions and toss all.
Grate and drain zucchini good. Beat eggs. Add oil, sugar and vanilla. Mix well and stir in drained zucchini, sifted flour, soda and cinnamon. Add to egg mixture and blend well. Add nuts. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake in preheated oven at 350° for 1 hour.
Mix well and cool or freeze. Thaw to a slush; add 1 to 2 liters 7-Up when ready to serve.
Trim skin from firm rind of underripe melon. Cut into 1-inch cubes. Soak 2 hours in salt water to cover. Drain. Cover with cold unsalted water. Bring to a boil. Cook until tender, about 10 minutes. Drain.
Use a wok or large saucepan to heat the oil. Stir-fry the onion and carrot for 3 minutes. Add garlic, ginger and red pepper. Stir-fry for 1/2 minute. Add green beans, broth, water and soy sauce. Cover. Bring to a boil and cook for 2 minutes more. Lower heat to simmer. Add corn, ham and mushrooms. Return to a boil, stirring. Cover. Turn off heat and let sit for 5 minutes. Top with Chinese noodles and serve.
Brown ground beef, onion and green pepper. Drain. Add remaining ingredients (except cheese) and cook until mixed well. Place in a 9 x 13-inch dish and sprinkle with cheese. Bake at 400° until hot and bubbly. Serve with Tostitos.
Place deboned, cooked chicken in an 11 x 9-inch baking dish. Mix soups and milk. Pour over chicken. Spread stuffing mix over top. Melt butter with broth and pour over last. Bake at 350° for 25 or 30 minutes.
Mix zucchini, onion, rice and seasonings. Pour tomatoes over this. Add cheese and bacon on top. Bake 1 1/2 hours at 350°.
Boil in a heavy pan until scorched on bottom and reduced to 1/2 what you started with in pan. Pour over cake.
Separate eggs. Beat yolks. Add sugar, salt, milk, vanilla and rice. (Add raisins, if desired.) Stiffly beat egg whites and fold into mixture. Turn into baking dish. Sprinkle with nutmeg. Bake in moderate oven at 350° for 45 minutes. Serves 6.
Combine all ingredients, except the brown sugar and white wine. Marinate overnight. Preheat oven to 350°. Arrange chicken with marinade in a single layer. Sprinkle with brown sugar and white wine. Bake for 50 minutes to 1 hour, basting frequently.
Saute the first 5 ingredients in nonstick skillet until vegetables are softened. Add tomatoes and spices. Simmer 15 minutes. Mix cheeses. Spoon half of sauce in bottom of a sprayed 12 x 8-inch casserole dish. Place 1/2 noodles on top. Spread with half cheeses; place noodles on top, and top with remaining sauce and cheeses. Bake at 375° for 30 minutes.
Boil and pour over cabbage mixture after the 2 hours. Let stand at least 24 hours in refrigerator. The longer it stands, the better. Makes approximately 1 gallon.
In a large bowl combine cooked macaroni, eggs, celery, onion and chicken.
Prepare chocolate cake mix according to directions. Pour in pan. Mix coconut, cream cheese, powdered sugar and butter. Drop on top of cake batter, small spoonfuls of mixture. Bake according to package directions.
Brown beef and onions. Pour off fat. Add salt, chili powder and tomatoes. Cover and simmer for 20 minutes. Add corn and half of the olives. While meat simmers, make corn muffin mix as directed on package. Put meat mixture into casserole pan and top with prepared corn muffin mix. Bake at 350° for 1 hour. Sprinkle cheese and remaining olives on top.
Blend cold water and cornstarch; add boiling water and cook, stir until clear and thick. Let stand until cold. Using mixer on high speed, beat egg whites until foamy, gradually add sugar and beat until stiff. Combine the cornstarch mixture and stiff egg whites, mix on low speed, add vanilla and salt. Beat at high speed until stiff and put on pie.
Saute bay leaves in oil for 1 minute. Add veal strips and cook over high heat for 3 minutes, turning several times. Add lemon juice, pepper and parsley. Toss with veal and cook for 3 to 5 minutes more. Remove bay leaves and serve at once.
Cook squash and onion in very little salted water; drain. Combine with white sauce, cheese and eggs. Turn into greased baking dish. Sprinkle with crumbs and Parmesan. Bake at 350° for 30 minutes. Serves 6.
Mix together all except about 1/4 cup crumbs. Roll into large sausage shape and roll in remaining cracker crumbs. Bake 1 hour in preheated oven at 350°. May be served warm but best served sliced as cold meat/deli style on bread of choice.
Saute vegetables until clear. Add Ro-Tel tomatoes and cook for 15 minutes. Add cream of mushroom soup and 1/2 can of water; cook about 20 minutes. Add crawfish and cook 20 to 25 minutes. Add your favorite seasonings. Add onion tops and parsley as desired. Serve over rice.
Follow directions for making the processor thousand island dressing through the emulsion stage. Add the sour cream, Blue cheese, parsley and heavy cream. Pulse just to blend. Chill. Makes about 2 cups.
Preheat oven to 375 degrees. In cake pan, combine potatoes, soup, mushrooms, sour cream, green chile and 1 1/2 C grated cheese. Mix well.
Mix altogether, except coconut. Pour into two graham cracker crusts. Put coconut on top and chill.
Cook onion in butter until clear; add remaining ingredients and bring to a boil. Pour over 2 pounds of hamburger or spareribs.
Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
Mix cream cheese, sugar and peanut butter. Fold in Cool Whip. Pour into crust. Refrigerate.
Put broccoli in 9-inch pie pan. Sprinkle with Butter Buds. Beat egg whites and salt to stiff peaks. Fold in mayo. Spoon onto broccoli and sprinkle with cheese. Bake at 350° for 12 to 15 minutes.
Prepare vanilla pudding mix, using 1 1/2 cups milk. Cool, then fold in 1 cup whipped cream. Add 1 teaspoon vanilla. Slice layer of bananas over cooled pie crust; then put a layer of pudding mix and alternate. Put rest of whipped cream on top and brown.
Beat eggs; add sugars, flour and spices. Add milk and squash. Bake at 375° for 55 to 60 minutes.
Cream together butter, sugar, eggs and vanilla. Add dry ingredients with sour milk and mix well. Mix hot water and cocoa and add last. Drop by spoonfuls onto cookie sheet and bake 15 minutes in 350° oven. Cool, put together with filling and wrap each in waxed paper.
Mix soup, mayonnaise and seasonings. Add to other ingredients; mix lightly. Put in a 9 x 12-inch pan. Cover lightly with buttered bread crumbs. Bake for 30 minutes in a 350° oven.
Cream the sugar and butter. Add eggs and mix well. Sift flour, cocoa and salt together. Add to creamed mixture. Mix well. Add vanilla and nuts.
Mix ground beef, bread crumbs, egg and salt together. Make 18 meatballs; brown in oil on all sides. Drain and add 2 cups water or more. Add uncooked rice, carrots, green pepper and onion. Cover and	simmer 25 minutes. Add cheese and let melt.
Mix all ingredients together except broccoli. Layer broccoli and filling in baking dish and cover with cracker crumbs. Dot with butter. Bake at 350° for 40 to 45 minutes.
Shake breasts in flour, then brown in butter. Add onions, then wine. Cook until done (30 to 50 minutes). Remove chicken to hot plate. Add mushrooms and soup. Cook until thickened. Add grapes. Add chicken and mix thoroughly.
Combine condensed milk and lemon juice. Stir well, then add cranberry sauce, pineapple and nuts. Fold in Cool Whip; stir well. Freeze in a glass baking dish or pour into paper cups placed in muffin tins and freeze; when frozen, remove from muffin tins and store frozen in a plastic container. Serves 10 to 12. Can freeze. Must do ahead.
Dice the onions, celery and mushrooms; cook in oil until the onions have no crunchies. Add the spices to the onion mixture; simmer for 4 minutes. Cut the meat into strips; fry until it is tender and completely cooked. Salt and pepper so a good taste situation exists and the meat can be judged well. Simmer the meat for 2 1/2 minutes with the catsup. Mix the onion mixture in with the meat; simmer for 23 minutes, covered, with the lowest heat required to just bubble the ingredients. Lower the heat; fold in the sour cream.
Cream the butter and Crisco. Add sugar. Add eggs one at a time. Mix baking powder and salt with flour. Add milk and flour mixture, alternating. Add lemon and vanilla extracts. Put in cold oven and bake at 300° for 1 1/2 hours.
Mix the sugar into the flour. Add the beer, about 4 ounces at a time. Pour into 3 well-greased 3 x 6-inch (loaf pans) or 2 larger size loaf pans. Melt the butter and pour over the bread (butter should cover batter). Bake at 350° for 50 minutes.
Preheat oven to 400°. Mix and cream the butter, sugar and vanilla; stir in flour slowly. Add salt and nuts. Roll into balls. Bake 10 to 12 minutes. Roll in confectioners sugar.
Cover cookie sheet with crescent rolls. Leave 2 triangles together. Seal edges together. Rolls will be wider than sheet. Mix cream cheese, sugar, lemon juice, yolk and vanilla. Spread mixture over rolls. Flip extra roll dough over mixture. Can be eaten as is or blueberry or strawberry pie filling can be placed on top. Bake at 350° for 20 minutes.
Melt margarine in saucepan. Stir in brown sugar. Add eggs, one at a time. Combine mixture with remaining ingredients. Spread in greased 9 x 11-inch pan. Bake at 350° for 30 to 35 minutes. Cut into squares.
Combine gelatin and water; let stand 5 minutes. Put over double boiler to melt. Add cherries, putting in all juice and sugar until melted. Let cool. Add whipped cream and vanilla. Use any angel food cake. Fill cavity and sides.
Cook macaroni according to package directions; drain. Rinse with cold water; drain well. Combine macaroni, carrots, onion and green pepper in a large bowl; toss gently, and set aside.
Combine herbs. Mix well and pack into airtight containers. This recipe makes 3/4 cup of mixed herbs, enough for 3 (2 ounce) gifts.
Combine sugar, pumpkin, oil and eggs, mixing well. Combine dry ingredients and spices; add to pumpkin mixture. Beat one minute at medium speed of electric mixer. Stir in pineapple, raisins, pecans and vanilla.
In a large saucepan, melt margarine. Add onion and celery. Saute until tender about 5 minutes. Add noodles, turkey or chicken, milk, mayonnaise, Worcestershire sauce and salt; mix well. Turn into a buttered 2-quart casserole. Top with cheese. Bake in a preheated oven (400°) until cheese begins to brown about 20 minutes.
Blend oil, molasses, sugar and eggs well. Sift together dry ingredients and combine with oil mixture. Chill 1 hour. Roll into walnut-sized and roll in extra granulated sugar. Bake at 350° for 10 to 12 minutes. Yields 4 dozen.
Line the bottom of a buttered casserole dish with thinly sliced potatoes and onion. Over the potatoes and onion, spread 1/2 can of each soup and top with the chicken that has been salted and peppered to taste. Cover with rest of soups. Dot with oleo and sprinkle with paprika. Bake 1 1/2 hours at 350°. After 40 minutes, cover to finish baking.
Place apples, raisins and water in baking dish. Mix flour, sugar, cinnamon and salt. Cut in margarine until crumbly. Sprinkle over apples. Bake at 350° for 35 to 40 minutes. Sprinkle with marshmallows. Broil until brown.
Preheat oven to 300°. Mix all ingredients together. Pour into a 2-quart buttered casserole dish. Bake in a slow oven for 1 hour. Makes 6 servings.
Brown onions slowly in fat. Cut meat into serving pieces. Add to onions and brown. Mix flour and dry seasonings. Sprinkle over meat; add stock, vinegar and catsup. Cover and simmer until meat is tender.
Sift flour and soda together. Cream butter, Crisco and sugar. Add egg yolks, flour, milk and vanilla. Then add nuts and coconut. Fold in stiffly beaten egg whites. Bake 20 to 30 minutes at 350° in three (9-inch) pans.
Combine potatoes, onion, sweet relish and 5 eggs. Combine pickle juice, salad dressing and mustard. Add dressing mixture to potatoes and mix well. Salt and pepper as desired. Slice remaining egg for garnish. Sprinkle with paprika for color.
Drain fruit and reserve juice. Add water to juice to make 1 cup liquid. Bring to a boil and add gelatin. Stir until dissolved. Cool and add Coca-Cola. Chill until thickened; fold in fruit, cheese and pecans. Chill until firm.
Slice top of French bread off and hollow out inside. Mix all ingredients. Pour inside hollowed out loaf. Put top back on bread and wrap in foil. Bake at 350° for 1 1/2 hours. May be cut into slices or use leftover pieces of bread hollowed out of loaf pan for dipping or use crackers or chips.
In preheated 425° oven, bake potatoes until done, about 1 hour. Cut each potato in lengthwise quarters. Scoop out all but 1/4 inch of insides of each potato wedge (save to serve later). Heat oil to 375°. Fry potato wedges for 1 1/2 to 2 minutes or until brown and crisp. Drain well.
Trim and cut meat to serving sizes; pound to 1/2 inch thick. Dip in combined flour, salt and pepper to coat. Heat 1 tablespoon margarine/2 tablespoons oil in skillet. Brown steaks, adding oil/margarine as needed. Place meat in baking pan. Sprinkle with onion. Top each steak with 1 teaspoon each of brown sugar and ketchup. Sprinkle with basil. Dot with margarine pieces. Cook stock in drippings 1 minute, stirring well. Pour over meat. Cover with foil. Bake at 350° for 45 minutes; remove foil. If meat is dry, add a little stock or water. Bake about 15 minutes longer, until browned on top.
Boil sugar and water together until the syrup forms a soft ball in water. Add peanut butter and vanilla and beat until thick. Pour into a buttered plate and cool.
Beat eggs in mixing bowl at high speed 5 minutes; add sugar gradually beating constantly. Stir in pumpkin and lemon juice; fold in next 6 ingredients. Spread in greased and floured 10 x 15-inch baking pan. Sprinkle walnuts over top. Bake; invert onto towel. Sprinkle with 1/2 cup powdered sugar; roll with towel as for jelly roll. Cool.
Cook chicken in pot of water. Make sure water covers chicken. Cook until tender. Remove chicken and pick meat off bones. Keep in bowl while making dumplings.
Cream the margarine, cream cheese and powdered sugar. Set aside. Mix pudding and milk together. Fold in carton of Cool Whip. Add to cream cheese mixture. Layer with crushed Oreo cookies, ending with cookie crumbs on top. Refrigerate overnight.
Saut chicken in butter 10 minutes on each side. Remove chicken; reserve pan drippings. Add next 4 ingredients to pan drippings. Bring to a boil. Stir in chives. Pour over chicken.
In large saucepan, cook bacon until crisp; remove from pan. To drippings, add potato, celery, onion, salt, pepper, thyme and liquid from clams. Bring to boil and cook, covered, about 10 minutes or until vegetables are tender. Combine flour and milk; add to vegetable mixture.
Cream butter at room temperature. Add 1/3 sugar and cup flour, 2 eggs. Beat for 2 minutes. Add another 1/3 of sugar, cup flour and 2 eggs. Beat for 2 minutes. Add remaining sugar, flour and eggs. Beat and add flavors. Pour mixture into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Spray a 9 x 13-inch baking pan with nonstick spray. Place chicken in bottom of baking pan. Spoon melted butter over chicken pieces so that each piece receives at least 1 tablespoon. Squeeze lemon juice over all chicken pieces. Salt and pepper chicken; pour in bottle of Sprite. Cover with foil and bake 45 minutes or until done.
Cream butter; add Sweet 'N Low, water and vanilla. Add beaten egg. Sift together the flour, soda and salt. Stir into the mixture. Add chips and nuts. Drop onto a greased cookie sheet and bake 10 to 12 minutes at 375°.
Combine butter, milk, egg and almond extract. Sift together flour, baking powder and salt. Add sugar and cinnamon. Add butter mixture to flour mixture. Pour into 12 greased muffin cups. Insert 1/2 teaspoon raspberry jam into each muffin. Bake at 400° for 20 to 22 minutes. Cool in pans on wire racks for 5 minutes. Dust tops with confectioners sugar.
Combine ingredients and chill thoroughly. Serve with shrimp. Makes 1/2 cup.
Grease a 9 x 13-inch pan with butter. Sprinkle brown sugar in bottom of greased pan. Sprinkle nuts and raisins, if wanted. Shake pudding over sugar. Pour melted butter, mixed with milk, over top and sprinkle with cinnamon. Place frozen rolls on top of all, leaving room for rolls to rise. Cover with wax paper; let rise. Bake at 325° for 30 minutes. Let stand a few minutes, turn out onto cookie sheet.
In large bowl, combine green peppers, carrots, celery and olives. Set aside.
Put cherries on crust. Add layer cream, cherries, then ending in cream. Top with cracker crumbs. Cool.
Melt chocolate chips and margarine. Let cool. Add marshmallows and nuts. Cover 3 sheets of wax paper with coconut. Divide the mixture onto the 3 sheets. Roll up with the paper, leaving 1-inch of paper at each end. Refrigerate for 8 hours. Unroll. Slice and serve.
Blend shortening and sugars. Beat in eggs and vanilla. Mix in dry ingredients. Drop from teaspoon or roll in small balls and place on ungreased cookie sheet. Decorate top of cookies with 6 to 8 M&M's on top. Bake at 375° for 10 minutes. Makes 6 dozen.
Dip salmon in egg wash, then roll in flour. In skillet, cook fish in oil for about 5 minutes on each side. Do not move around in skillet. In separate pan, mix remaining ingredients and warm, but do not bring to a boil. Spoon a small amount of sauce onto serving plate. Lay cooked salmon in sauce. Spoon additional sauce over top of fish. Serve and enjoy.
Mix all ingredients,	adding	the eggs one at a time. Pour batter into a Pam sprayed tube or Bundt pan. Bake 1 hour at 300°. Cool and glaze.
In large measuring cup, warm water in microwave for 2 1/2 minutes on High; set aside. In large mixing bowl, warm flour in microwave for 1 1/2 minutes on High; set aside. Mixing in 1 cup increments of warmed water, dissolve yeast; add to warm flour (do not mix). Add honey or molasses and salt to flour; do not mix. Add remaining 2 cups warm water to flour; mix all ingredients well until you form a sticky dough; do not knead. Grease 2 loaf pans with shortening. (Optional: After greasing pans, sprinkle bottom and sides of pans with oatmeal, sesame seed, poppy seed or your favorite "sprinkles".) Spoon and divide dough mixture evenly into both loaf pans. (Optional: Sprinkle tops of both loaves with your favorite "sprinkles".) Set loaves aside out of draft (not in warmed oven); cover with towel and let rise for 20 to 30 minutes or until dough is 1/4-inch below top edge of pan and not over. Preheat oven to 400°; bake for 30 minutes and turn loaves out onto wire racks to cool. Cover with towel. Enjoy!
Spray a 13 x 9 x 2-inch baking pan with Pam; set aside. Cream together the butter and sugar until fluffy. Beat in eggs and evaporated milk. Combine dry ingredients and stir in mixture. Fold in raisinets. Spread in prepared pan. Bake at 350° for 25 minutes.
Mix first 6 ingredients together. Meanwhile, heat butter and milk. Fold heated mixture into first mixture. Bake at 350° for 30 minutes.
Boil sugar, oleo, syrup and salt for 5 minutes. Remove from heat. Add soda to syrup bubbles. Pour over popcorn. Bake on cookie sheet 1 hour at 250°. Stir occasionally to keep from sticking. Turn out on waxed paper to cool. Break up as it cools.
Mix together tuna, eggs, dill pickles and salad dressing. Cut 3 or 4 onion buns in half. Open and place on cookie sheet. Spoon tuna	salad on buns.	Top with cheese. Brown in oven at 400°.
Beat egg whites and cream of tartar until fluffy. Add sugar; beat until stiff and glossy. Add marshmallow cream and vanilla; beat until stiff. Heap on hot filling. Bake 10 minutes in a 350° oven.
Mix all ingredients. Stir to dissolve sugar. Pour over shredded slaw. Stir before serving.
Mix milk with Cool Whip. Then carefully fold in rest of ingredients. Chill in a 3-quart glass casserole dish for several hours before serving. Serves 10 to 15.
Grease a medium cookie sheet with margarine. Lay flounder fillets to cover. Dice onions and tomatoes and evenly cover fillets on cookie sheet. Slice mushrooms; cover fillets. Add wine; cover fillets. Dice Mozzarella; cover fillets. Sprinkle Parmesan cheese over top to taste. Sprinkle bread crumbs. Broil until the top browns, about 5 to 7 minutes. Slice like "Sicilian pizza" and serve!
In small mixer bowl, beat cream cheese until fluffy. Stir in clams, pepper and garlic powder. Cover; chill about 1 hour. Shape into ball. In small bowl combine cheese and parsley. Roll ball in cheese mixture. Cover; chill several hours to blend flavors. Garnish as desired.
Cut each unpeeled potato into quarters. Trim stem ends off of the green beans. In a 4-quart saucepan over high heat, heat potatoes to boiling and reduce heat to low. Cover and simmer 5 minutes, stir in green beans, adding more hot water to cover beans if necessary. Cook over high heat to boiling and reduce heat to low and simmer for 5 minutes longer. Drain.
Brown turkey and onion in kettle together. Add pinto beans and tomatoes. Bring to a boil. Simmer until done.
Cream shortening, peanut butter, sugars and salt. Add egg, milk and vanilla, mixing well. Shape dough into small balls; roll in granulated sugar. Place on ungreased cookie sheet. Bake 8 minutes at 375°. Remove sheet from oven; place a Hershey Kiss on top, pressing down very slightly and bake additional 2 to 3 minutes.
Boil eggs 12 minutes; drain. Remove shells. Bring to a boil water, vinegar, salt and pickling spice. (Beet juice may be added if color is desired.) Place eggs in hot sterilized jars. Cover with boiling vinegar mixture. Seal at once.
Heat milk and flour slowly in saucepan. Stir constantly, making a thick paste with no lumps. Let cool. Cream together margarine, shortening and sugar, adding sugar slowly. Pour cooled paste mixture into the creamed mixture and beat well. Make sure sugar is dissolved. Add vanilla.
Combine all ingredients, and use to feed Starter. Stir into remaining Starter. Let stand, uncovered, 8 to 12 hours. Cover with plastic wrap; pierce wrap 4 or 5 times with a sharp knife. Refrigerate 3 to 5 days. Repeat 3 times. Use all or discard after 4 feedings.
Brown ground beef and drain well. Add rice and tomatoes; stir. Cook about 25 minutes, until rice is done and most of liquid is absorbed.
Combine all ingredients in a saucepan, stirring until sugar dissolves. Bring to a simmer; cover and cook 30 minutes. Remove cloves and cinnamon sticks from pan with a slotted spoon. Serve warm or chilled. (At Christmas, put it in a crock-pot on low to serve warm.)