lumicero/recipes-ing2inst huggingface dataset:
Title: Bananas Foster Crescent Bake
Ingredients:
- 1 banana
- 1 butter
- 4 margarine
- 1/4 brown sugar
Instructions:
1. Preheat oven to 400 degrees.
2. Grease 9 x 13 baking dish.
3. Peel banana and slice into quarters (lengthwise and in half).
4. Cut each tsp of butter in half (total of 8 pieces).
5. Open the tube of rolls and divide into the pre-cut sections (8 triangles per tube).
6. On one triangle place the quartered banana on the dough section.
7. Place one teaspoons of butter on top of the banana.
8. Sprinkle about 1/2 tsp of Brown Sugar on top of butter/banana.
9. Place another dough section on top of the banana section and crimp edges to seal both halves.
10. Place sealed serving in a greased baking dish,.
11. Repeat with remaining dough, banana and butter.
12. Sprinkle each dough pocket with brown sugar.
13. Bake for 13-15 minutes until browned.
14. Let cool before serving, but serve warm with ice cream.
Title: Chocolate Cream Cheese Cupcakes
Ingredients:
- 1 cream cheese
- 1 egg
- 1/3 sugar
- 1 salt
- 1 chocolate chips
- 1 sugar
- 1 1/2 flour
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1/2 vanilla
- 1
Instructions:
1. In a small bowl, combine first four ingredients.
2. Add chocolate chips and set aside.
3. Mix remaining ingredients well.
4. Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
5. Drop a large spoonful of cheese mixture on top.
6. Bake at 350 for 20 to 25 minutes.
Title: Blueberry Buckle With Pecans
Ingredients:
- 1/4 light brown sugar
- 1/4 white flour
- 2 unsalted butter
- 1/2 ground cinnamon
- 1/8 kosher salt
- 1/2 pecans
- 1 1/4 white flour
- 1 baking powder
- 1/2 kosher salt
- 1/3 vanilla extract
- 1 granulated sugar
- 3/4 unsalted butter
- 6 eggs
- 2 blueberries
- 1
Instructions:
1. For the topping:.
2. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
3. For the topping:
4. Using a pastry blender or your fingertips, work brown sugar, flour, butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.
5. For the batter:
6. Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
7. Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add eggs one at a time, letting the first completely incorporate before adding the second.
8. Add 1/3 of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in 1/2 of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated.
9. Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn into the prepared baking dish. Sprinkle topping evenly over batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.
Title: Key Lime Frosties
Ingredients:
- 2 1/2 all-purpose white flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 unsalted butter
- 1/4 powdered sugar
- 1 egg
- 1 lime zest
- 1 lemons
- 2 fresh lime juice
- 2 vanilla extract
- 2 powdered sugar
- 1/2 lime zest
- 1 1/3 fresh lime juice
- 1 1/2 light corn syrup
- 1 1/2
- 3/4
- 1
Instructions:
1. In a medium bowl, throughly stir together the flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl, with an electric mixer on low speed, beat together the butter, oil, and powdered sugar until blended.
3. Increase the speed to high and beat until very well blended.
4. Add the egg, lime and lemon zest, lime juice, vanilla and lemon extract and beat until lightened and smooth. Beat or stir in the flour mixture until evenly incorporated.
5. Refrigerate the dough for 1 1/2 hours or until firm enough to handle.
6. Preheat the oven to 350*.
7. Grease several baking sheets or spray with nonstick spray.
8. Shape portions of the dough into generous 1" balls with lightly greased hands. Place on baking sheets, spacing about 1 1/2" apart.
9. Bake the cookies, one sheet at a time, in the upper third of the oven for 13-16 minutes or until lightly tinged with brown at the edges. Reverse the sheet from from to back halfway through baking to ensure even browning.
10. Transfer the sheet to wire and let stand until the cookies firm up slightly.
11. Using a spatula, transfer the cookies to wire racks.
12. Let stand until completely cooled.
13. GLAZE:
14. In a medium bowl, stir together the powdered sugar, lime zest, lime juice, corn syrup, and food coloring. Add a few drops of hot water if necessary to blend the ingredients together.
15. Stir until completely smooth.Thin with enough water to produce a fluid but not runny glaze.
16. Set the wire racks over wax paper to catch drips.
17. Working gently, since the cookies are fragile, swirl a layer of glaze over each.using a table knife.
18. Return the cookies to the racks.Let stand until the glaze completely sets, at least 1 hour.
19. Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze up to one month --.
20. I sometimes use a clean paint brush to brush the glaze over cookies.works better for me than a knife.
Title: Secret Ingredient Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 1 brown sugar
- 7 marshmallow creme
- 1 egg
- 1 vanilla
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 1 chocolate chips
Instructions:
1. Soften butter and shortening in microwave. Combine with sugar, marshmallow, baking powder, salt, and vanilla. Add egg and beat well.
2. Slowly add flour 1/2 c at a time to mixture. Mix well. Stir in chips by hand.
3. Refrigerate overnight.
4. Preheat oven to 375. Make rounded 1-2 T balls - then press lightly on cookie sheet to flatten.
5. Bake 10-13 minutes until golden brown.
Title: Low Fat-Cal Chocolate Chip Cookies
Ingredients:
- 1/2 Splenda sugar substitute
- 4 flour
- 1 flour
- 1 baking soda
- 3/4 salt
- 1/2 vanilla
- 1 unsweetened applesauce
- 7 water
- 2 egg substitute
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper or coat with nonstick spray.
2. In a large bowl, mix applesauce and water with sugars until smooth.
3. Add egg substitute (or egg whites) and vanilla. Mix well.
4. Blend in flour, baking soda and salt. Mix chocolate chips into batter.
5. Scoop batter in 1/2 tablespoon mounds on sheet, one inch apart. Be sure to make all cookies approximately the same size and thickness, allowing them to bake uniformly.
6. Bake 12 to 14 minutes until cookies are golden. Remove from oven. They will become crispy when cooled.
Title: My Grilled Caramel Sandwich
Ingredients:
- 2 butter
- 2 brown sugar
- 1/4 butter
Instructions:
1. NOTE: You will probably want to start the assembly process while your skillet heats up.
2. In a small bowl, combine the softened butter and brown sugar until combined well. Spread and pack down the mixture in between the slices of bread.
3. Heat the skillet over med-high heat and add butter. Fry the sandwich until brown and the caramel has turned gooey. You will need to be VERY careful when flipping this sandwich, as it is not a "sticky" filling and could come apart very easily, But if you're careful and cook it long enough, the brown sugar and butter will turn into a caramel.
4. Remove from the skillet and cut into fourths. Serve with a scoop of vanilla ice cream.
Title: Vegan Crème Au Café (Vegan Coffee Blancmange)
Ingredients:
- 1 1/2 soymilk
- 1/2 cornstarch
- 5 cold water
- 5 sugar
- 5 vanilla extract
- 1 salt
- 1
Instructions:
1. In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
2. In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
3. Cook, stirring constantly for 15 to 20 minutes.
4. Add the vanilla.
5. Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
6. Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
7. Serve with "whipped cream" and chocolate shavings.
Title: Peach and Raspberry Yogurt Fool
Ingredients:
- 2 raspberries
- 8 low-fat plain yogurt
- 2 1/2 rolled oats
- 4
Instructions:
1. Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
2. Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
3. Spread out the rolled oats and almonds in a broiler pan.
4. Broil them until lightly toasted, shaking the pan frequently.
5. Cool, then sprinkle the oat mixture over the dessert and serve.
Title: Mendenhall Sourdough Gingerbread
Ingredients:
- 1 hot water
- 1/2 molasses
- 1/2 salt
- 1/2 baking soda
- 1 brown sugar
- 1/2 egg
- 1 unbleached flour
- 1 1/2 ginger
- 1 cinnamon
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream together the brown sugar and shortening.
3. Then add molasses and egg, beating continuously; set aside
4. In a separate bowl, sift dry ingredients together and blend into hot water.
5. Then beat this mixture into creamed mixture.
6. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
7. Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done.
8. Best served with ice cream or whipped cream while still hot.
Title: Chocolate Roulade
Ingredients:
- 1 unsalted butter
- 1 heavy cream
- 8 bittersweet chocolate
- 7 granulated sugar
- 2 cocoa powder
- 1 heavy cream
- 1 granulated sugar
- 1 1/2 pure vanilla extract
- 1/2 cognac
- 1 confectioners' sugar
Instructions:
1. Place rack in center of oven, and heat oven to 350 degrees.
2. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
3. In a small saucepan, heat 1 cup cream to a simmer.
4. Add chocolate, reduce heat, and whisk until chocolate is melted.
5. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
6. Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
7. Whisk one-quarter of the egg-white mixture into the chocolate mixture.
8. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
9. Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
10. Bake until cake is set and puffy, 10 to 12 minutes.
11. Transfer to a wire rack, and cool to room temperature.
12. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
13. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
14. For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
15. Spread evenly over entire surface of cake.
16. Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
17. Roll cake another few inches, pressing against parchment paper to make a tight spiral.
18. Gently peel parchment paper off as cake layer rolls away.
19. Complete the roll, stopping at the far edge of the parchment paper.
20. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
21. Serve immediately, or refrigerate for up to 4 hours.
22. When ready to serve, transfer roulade to serving platter.
23. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
24. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
25. Dust top with confectioners<U+0092> sugar and cocoa powder, and garnish with seasonal fruit.
26. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.
Title: Frosting for Graham Crackers
Ingredients:
- 1/2 vanilla
- 1/2 powdered sugar
- 1/2 salt
- 1 milk
- 3/4
- 1/2
- 6
Instructions:
1. Blend all ingredients together on medium speed.
2. Spread between graham crackers.
Title: Apple Crumble (Barbados)
Ingredients:
- 9 flour
- 4 1/2 sugar
- 1/4 cinnamon
- 3 butter
- 2 1/4
- 14
Instructions:
1. Mix flour, sugar, and cinnamon in a food processor.
2. Blend in butter and lard until crumbly.
3. Press about half of the mixture into the bottom of a casserole dish. Pour the pie filling over. Sprinkle the remaining mixture over top of the pie filling.
4. Bake at 375*F for 30 minutes.
5. Serve warm with ice cream, or serve chilled.
Title: Dad's Cookies
Ingredients:
- 1 1/2 flour
- 3/4 salt
- 1 baking soda
- 1 sugar
- 1 brown sugar
- 1 1/2 coconut
- 1/2 eggs
- 3/4 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350, grease cookie sheet.
2. In a large bowl, stir together the flour, baking soda, salt, both sugars,oats, and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or wooden spoon. Roll dough into walnut size balls and place 2 inches apart on cookie sheet. Flatten with a fork.
3. Bake for 10-12 min cookies should be lightly brown and chewy not crispy.
4. Cool before removing from the cookie sheets.
Title: Frugtsalat (Danish Fruit Salad)
Ingredients:
- 2 red plums
- 4 bananas
- 4 apples
- 1 sugar
- 4 granola cereal
- 1
Instructions:
1. Mix lemon juice and sugar in a bowl.
2. Cut up fruit into small pieces and place in bowl, mixing after each addition to coat fruit in lemon juice/sugar mixture.
3. Add granola. Stir well and serve immediately.
Title: Chocolate Chip Butter Tart Squares
Ingredients:
- 1/2 butter
- 2 white sugar
- 1 all-purpose flour
- 1 1/2 brown sugar
- 2 eggs
- 1/2 vanilla
- 1 chocolate chips
- 3 all-purpose flour
Instructions:
1. CRUST:
2. Cream butter and sugar, add in flour. Press into a 9x9 baking pan. Bake at 350 F for 15 minutes. Set aside and make topping.
3. TOPPING:
4. Mix brown suagr, eggs, vanilla, and flour. Stir in chocolate chips. Pour and spread topping on crust. Bake for 20 minutes more. Cut into squares.
Title: Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 eggs
- 1 water
- 4 butter
- 1/2 cream cheese
- 1/4 confectioners' sugar
- 1/4
- 1
- 1/2
- 7
Instructions:
1. Preheat oven to 350.
2. Lightly grease 2 round 9-inch cake pans.
3. In a large bowl, combine cake mix and gelatin.
4. Add pureed strawberries, eggs, oil, and water.
5. Beat at medium speed w/an electric mixer until smooth.
6. Pour into prepared pans, and bake for 20 minutes.
7. Let cool in pans for 10 minutes.
8. Remove from pans, and cool completely on wire racks.
9. Spread frosting in between layers and on top and sides of cake.
10. Frosting:
11. In a large bowl, beat butter and cream cheese at medium speed w/an electric mixer until creamy.
12. Beat in 1/4 cup strawberry puree.
13. Beat in extract.
14. Gradually add confectioners' sugar, beating until smooth.
Title: Blueberry-Citrus Mini Loaves
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1/2 salt
- 1/2 baking soda
- 1 egg
- 3/4 canola oil
- 1/4 blueberries
- 1 pecans
- 1/2
- 1/4
Instructions:
1. In a large bowl, combine flour, sugar, salt and baking soda.
2. In a small bowl, whisk the egg, orange juice, oil and orange peel. Stir into dry ingredients just until moistened. Fold in blueberries and pecans.
3. Transfer to two 5 3/4 inches x 3 inches x 2 inches loaf pans coated with cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. If using frozen blueberries, use without thawing to avoid discoloring the batter.
Title: Lemon Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 3 cold water
- 1 flour
- 1 baking powder
- 1/4 salt
- 1 sugar
- 3 flour
- 1 egg
- 3/4 water
- 1/4 lemon juice
- powdered sugar
Instructions:
1. In a mixing bowl, beat eggs and sugar until thick and smooth.
2. Add water.
3. Combine flour, baking powder and salt; stir into egg mixture just until moistened.
4. Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
5. Spread batter evenly in pan.
6. Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
7. Cool cake in pan on a wire rack for 5 minutes.
8. Turn cake out onto a kitchen towel.
9. Gently peel off the waxed paper.
10. Beginning with short side, roll up cake, jelly roll style.
11. Cool completely on a wire rack.
12. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
13. Cook and stir over medium heat until mixture comes to a boil.
14. Cook and stir 1 minute longer until thickened.
15. Remove from the heat; cool to room temperature.
16. Unroll cake; spread cooled filling to within 1 inch of edges.
17. Roll up again.
18. Cover and chill for 1-2 hours before serving.
19. Sprinkle with powedered sugar before serving, if desired.
20. Store in the refrigerator.
Title: Special K Bars
Ingredients:
- 1 granulated sugar
- 1 crunchy peanut butter
- 1
- 6
- 1
Instructions:
1. In a large mixing bowl, mix sugar and Karo syrup; microwave on high for 3-4 minutes, or until sugar is completely dissolved. Remove after sugar is dissolved. Do not boil. This is important. Bars will be hard as concrete if mixture continues to boil.
2. Remove bowl from microwave; add crunchy peanut butter to the sugar mixture and stir until smooth. Stir in the Special K cereal and mix well.
3. Pat the mixture firmly into a lightly buttered 13X9 inch pan. Using a lightly buttered or greased piece of waxed paper works great for patting down the mixture.(To make thicker bars -- use a 9x9 pan).
4. In a medium bowl, combine the chocolate and butterscotch chips and microwave for about 3-4 minutes until melted; stirring once or twice during melting.
5. Spread over top of cereal mixture. Refrigerate just long enough to set the chips.
6. Remove, and cut into bars.
Title: Blueberry(Or Blackberry) Cobbler With Honey Biscuits
Ingredients:
- 1 flour
- 2/3 cornmeal
- 1/4 white sugar
- 1 white sugar
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/2 salt
- 6 unsalted butter
- 2/3 heavy cream
- 1 heavy cream
- 6 blueberries
- 2 blackberries
- 3 honey
- 1/2 lemon zest
- 1 cornstarch
- 1 brown sugar
- vanilla ice cream
Instructions:
1. Preheat the oven to 350°F In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly, then roll out the dough to a 1/2" thickness. Using a floured 1 1/2" round biscuit cutter, cut out 32 rounds; pat the scraps together and reroll if necessary.
2. In a medium bowl, toss the berries with the honey, orange juice, lemon zest, cornstarch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with brown sugar. Bake for 50 minutes, or until the fruit juices are bubbling and thickened and biscuits are golden brown. Let cool slightly, and serve with ice cream. Enjoy!
3. To make ahead:
4. The blueberry(or blackberry) cobbler can be baked 8 hours ahead and kept at room temperature.
Title: Banana Pudding II
Ingredients:
- 2 butter
- 2 eggs
- 2 flour
- 2 bananas
- 1 1/2 milk
- 1 caster sugar
- 2 sugar
Instructions:
1. Place butter in a saucepan and melt the butter, add by degrees, the flour, then the milk, and let all boil a few minutes, stirring well.
2. Take from the fire and add 2 ozs sugar, the yolks of eggs, and the bananas cut into small pieces, Place all in a pie dish and bake 20 minutes.
3. Whisk the egg whites to a stiff froth, add the caster sugar and beat well.
4. Place roughly on the pudding and return to the oven for a few minutes until the froth is light brown.
5. Serve it swimming in cream.
6. (My note :- Mum used to make this in a coal range, I asked how hot was the oven when she got her first electric one? Answer "Oh! about moderate" The 'Meringue' doesn't crisp up) Cheers, Doreen.
7. Doreen Randal, Wanganui.
8. New Zealand.
Title: Filo or Strudel Pastry
Ingredients:
- 285 plain flour
- 1 salt
- 1 egg
- 150 water
- 5
Instructions:
1. Sift the flour and salt into a bowl.
2. Beat the egg and add the water and oil. First with a knife and then with one hand, mix the water and egg into the flour, adding more water if necessary to make a soft dough.
3. The paste now has to be beaten, lift the whole mixture up in one hand and then with flick of the wrist, slap it on to a lightly floured board, Continue doing this until the paste no longer sticks to your fingers, and the whole mixture is smooth and very elastic. Put it into a clean floured bowl. Cover and leave in a warm place for 15 minutes.
4. The pastry is now ready for rolling and pulling. To do this, flour a tea towel or large cloth on a table top and roll out the pastry as thinly as you can. Now put your hand (well floured) under the pastry and keeping your hand fairly flat gently stretch and pull the pastry, gradually and carefully working your way round until the paste is paper thin. (You should be able to see through it easily) Trim off the thick edges.
5. Use immediately, as strudel pastry dries out and cracks very quickly. Brushing with melted butter or oil helps to prevent this Or the pstry sheets may be kept covered with a damp cloth.
Title: Microwave Blancmange
Ingredients:
- 1 milk
- 2 cornstarch
- 1 salt
- 2 sugar
- 1 butter
- 1/16 vanilla
Instructions:
1. Combine milk, cornstarch, salt, and sugar in a 4 cup microwave safe bowl. Mix until sugar and cornstarch are dissolved. Cook in microwave on high until the mixture starts to foam up. Stir, then continue to cook, stirring at intervals, until it becomes thick and smooth. Remove from microwave and add butter and vanilla, stirring well, then pour into serving dishes. May be served warm or cold.
2. NOTE: Sugar substitute may be used in place of sugar but should be added with the vanilla after removal from the microwave. Butter is not necessary but gives it a richer flavor. If cooked too long, mixture will lose thickness.
Title: Almond Filled Crescent Rolls
Ingredients:
- 7 almond paste
- 1/2 sugar
- 4 butter
- 1 egg
- 2 all-purpose flour
- 4
Instructions:
1. Preheat oven, with rack in center, to temp on crecent roll package.
2. Grate the almond paste on the large hole side of the grater.
3. With electric mixer, blend together the grated almond paste, sugar and butter until combined.
4. Beat on high until creamed, for at least 2 minutes.
5. Add egg and beat on high until a smooth paste, about 1 minute.
6. Mix in flour until just incorporated.
7. Unroll dough and separate into triangles.
8. Spread with filling and almond slivers, if using.
9. Roll dough towards point of triangle and curve into crescent shape.
10. Bake according to time on package.
11. Refrigerate any remaining filling for up to 4 days.
12. *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.