lumicero/recipes-ing2inst huggingface dataset:
Title: Pear Mascarpone Custard
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 1/4 mascarpone cheese
- 8 eggs
- 2 vanilla extract
- 1 ground cinnamon
- 1/2 nutmeg
- 1/4 light brown sugar
- 3
Instructions:
1. Position oven rack in the middle of oven; preheat oven to 375°; lightly butter and 11 x 7 inch baking dish.
2. Drain the pear halves, reserving 3/4 cup of the syrup.
3. Put pear halves on a cutting surface, flat side down, and score the rounded side with shallow, crosswise cuts; arrange the pears in the prepared baking dish.
4. Add flour and sugar to a blender or food processor; blend or process until combined.
5. Add in the mascarpone, eggs, vanilla, reserved pear syrup, cinnamon, and nutmeg.
6. Blend/process until the batter is smooth, about 20 seconds.
7. Pour batter over the fruit; sprinkle with the brown sugar.
8. Bake custard until puffy and light brown and the center is set when gently shaken, about 25-30 minutes.
9. Remove from oven and cool on a baking rack for 5-10 minutes; serve warm.
Title: Hazelnut-butter Cookies with Mini Chocolate Chips
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 hazelnut butter
- 1/2 sugar
- 1/2 golden brown sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Sift first 4 ingredients into medium bowl.
2. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
3. Beat in egg and vanilla.
4. Beat in flour mixture.
5. Stir in chocolate chips.
6. Cover and refrigerate at least 2 hours.
7. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.) Preheat oven to 350°F.
8. Line 2 baking sheets with parchment paper.
9. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls.
10. Arrange 1 inch apart on prepared sheets.
11. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
12. Let cool on sheets on racks 5 minutes.
13. Transfer cookies to racks and cool.
14. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
Title: Green Stuff (Lime Jello, Cream Cheese, Pineapple, Cool Whip)
Ingredients:
- 1 hot water
- 1 Jello gelatin
- 1 Cool Whip
- 1 crushed pineapple
- 1 cream cheese
- 1
Instructions:
1. Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster.
2. Mix cream cheese and pineapple in large bowl.
3. Add jello.
4. Beat until blended.
5. Add Cool Whip or any whipped topping and beat for 2 minutes or well blended.
6. Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine.
7. Enjoy!
Title: Sweet Wonton Pillows
Ingredients:
- 2 brown sugar
- 2 unsweetened dried shredded coconut
- 2 unsalted dry roasted peanuts
- 2 sesame seeds
- 24 wonton wrappers
- 24 mint leaves
- 1 egg
Instructions:
1. Combine the brown sugar, shredded coconut, dry roasted peanuts and sesame seeds in a bowl.
2. Place 1 teaspoon of filling in the center of each wonton wrapper.
3. Top with a mint leaf.
4. Brush the edges of the wrapper lightly with the lightly beaten egg.
5. Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air; pinch the edges to seal.
6. In a wok, heat the cooking oil for deep-frying to 350 degrees Fahrenheit.
7. Add the triangles, a few at a time, and deep-fry until golden brown, 1 to 2 minutes.
8. Remove the triangles and drain on paper towels.
Title: Chocolate Coca-Cola Cake With Chocolate Coca-Cola Icing
Ingredients:
- 1 butter
- 1/3 all-purpose flour
- 1 sugar
- 2 baking soda
- 1 1/3 eggs
- 1 buttermilk
- 2 vanilla extract
- 1/2 miniature marshmallows
- 1 butter
- 1 1/2 powdered sugar
- 1/2 vanilla extract
- 1/4 pecans
- 1/3
- 3
- 1/2
- 1
Instructions:
1. Preheat oven to 350º.
2. MAKE THE CAKE:
3. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts.
4. Remove from heat.
5. Combine flour, sugar, and baking soda in a large bowl, stir in butter mxiture.
6. Add eggs, and stir until well blended.
7. Stir in buttermilk, vanilla, and marshmallows.
8. Pour into a lightly greased 13x9" baking pan.
9. Bake for 25-30 minutes or until a pick inserted in the center comes out clean.
10. Remove from oven; spread icing over warm cake.
11. ICING:
12. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts.
13. Remove from heat; stir in powdered sugar, vanilla, and pecans.
14. Spoon immediately over warm cake.
Title: Raspberry Shortcake
Ingredients:
- 1 1/2 flour
- 7 butter
- 1/3 sugar
- 1 water
- 1 raspberries
- 2 1/2
- 1 1/3
Instructions:
1. Cut the butter into sifted flour.
2. Stir in sugar, egg yolk and water.
3. Divide in 1/2 and roll in 8 inches wide.
4. Put on cookie sheet and crimp edges.
5. Make at 375 degrees for 15 minutes and let cool.
6. Mix cream and raspberrie together.
7. Spread in middle of shortcakes.
Title: Cut out Cookies
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 butter
- 1 sugar
- 2 eggs
- 1 vanilla
Instructions:
1. Combine flour, baking powder, soda and butter like pie crust.
2. Beat sugar, eggs and vanilla.
3. Add to flour mixture.
4. Roll out and cut.
5. Bake at 375 for 6 minutes or longer if you like them a little golden brown.
Title: Apple Bran Bars
Ingredients:
- 2 skim milk
- 1 flour
- 2 baking soda
- 2 ground cinnamon
- 1 nutmeg
- 1/2 butter
- 2/3 brown sugar
- 1 apples
- 2
Instructions:
1. Preheat oven to 350.
2. Grease 9x13 inch baking pan.
3. Soak bran in milk, until absorbed.
4. Mix dry ingredients thoroughly.
5. Beat butter and sugar until creamy.
6. Add egg whites and beat well.
7. Stir in apples and bran mixture.
8. Add rest of dry ingredients to mixture.
9. Pour into pan.
10. Bake 30 minutes or until toothpick comes out clean.
11. Cool and then cut.
Title: Cherry Cobbler
Ingredients:
- 1 cherry pie filling
- 1/2 - 1 amaretto liqueur
- 1 biscuit mix
- 1 sugar
- 1/4 milk
- 1 butter
- 2
Instructions:
1. Heat oven to 400 degrees. In casserole or baking dish, mix pie filling and amaretto. Place in oven for 15 minutes.
2. Mix biscuit baking mix, sugar, milk, and butter with fork until a dough forms. Beat 20 strokes. Stir in almonds. Drop by spoonfuls onto hot cherry mixture. Bake 25 minutes or until topping is lightly browned. It sure is delicious when served warm with either whipped cream or ice cream!
Title: Creme Mergpijpjes
Ingredients:
- 225 flour
- 2 baking powder
- 175 caster sugar
- 175 butter
- 3 eggs
- 1 milk
- 1 vanilla essence
- 2 margarine
- 4 sugar
- 1 marzipan
- dark chocolate
Instructions:
1. Grease lined tin with butter.
2. Sift flour and baking powder into processor and add all other ingredients.
3. Mix thoroughly and stop to scrape down the sides.
4. Mix again until smooth, then pour into the prepared tin and sperad evenly with a knife.
5. Bake at 160°C for around 1 hour.
6. Remove cake from the tin and set aside to cool on a wire grid.
7. When the cake is completely cooled, cut into lengths and set aside.
8. Mix sugar and butter for creme, together in a bowl and set aside.
9. Roll out Marzipan to about 1-2 mm thick and lay 1 strip of sponge on top.
10. Spread a little creme mix on top of sponge and roll onto the marzipan to completely cover sponge (ensure that the edge of marzipan is on the bottom, to avoid seam-lines!).
11. When covered all strips of sponge in the same way, vut into individual cakes of about 1-2inches long.
12. Set aside and melt the dark chocolate in the microwave.
13. Dip ends of cakes in dark chocolate and drizzle on centre if desired.
14. Leave on wire tray to cool and then ENJOY!
Title: Kiwi Frozen Yogurt Pie
Ingredients:
- 1 1/2 butter
- 6 kiwi fruits
- 1/2 fresh strawberries
- 3 strawberries
- 1/2 coconut
- 4
- 3
- 1/4
Instructions:
1. Combine chocolate cookie crumbs, butter, and coconut. Press into the bottom and up the sides of a 9-inch pie plate. Freeze until firm.
2. Place a layer of kiwifruit over the bottom of the pie crust reserving 3 slices for garnish.
3. Top evenly with the chopped strawberries. Spoon frozen yogurt over the top and mound slightly in the center. Freeze until firm.
4. Remove pie from freezer 10 minutes before serving. Cut remaining kiwifruit slices in half. Place kiwi and strawberry halves decoratively around the top of the pie. Sprinkle with chocolate chips and toasted coconut.
5. Slice pie and serve immediately.
Title: Jam Jams
Ingredients:
- 1 margarine
- 1/2 molasses
- 1/2 brown sugar
- 1 egg
- 1 baking soda
- 3 hot water
- 1/2 salt
- 1 vanilla
- 2 flour
- 1/2
Instructions:
1. Cream together margarine and brown sugar. Beat in egg, molasses until fluffy.
2. Add soda with water, salt and vanilla.
3. Stir in eough flour to make a stiff dough for rolling.
4. Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across).
5. Bake at 350*F for 8 to 10 minutes.
6. Cool on wire racks.
7. When cool put together in pairs with jam in the middle.
Title: 5 Ingredient Peanut Butter Cookie
Ingredients:
- 1 vanilla
- 1 peanut butter
- 120 flour
- 1 egg
- 1
Instructions:
1. 1- Preheat oven to 180\350f\gas4, line a baking tray with parchment set aside.
2. 2-In a large bowl,add sugar mix in peanut butter,vanilla and egg after mixing thoroughly. add in flour then take a scooper and scoop the mixture onto the parchment paper and bake
3. Enjoy! (: P.S don't burn the batter and crunchy peanut makes it have a nice crunch to them.
Title: Apple-Gingerbread Cobbler
Ingredients:
- 1 water
- 3/4 light brown sugar
- 1/4 butter
- 1/2 pecans
- 1/2 vanilla ice cream
- 2
Instructions:
1. Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside.
2. Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside.
3. Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.
4. Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture.
5. Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.
Title: Taiwan Sweet Bananas in Coconut Milk & Sauce
Ingredients:
- 4 firm bananas
- 4 coconut milk
- 1/2 powdered ginger
- 1 Chinese five spice powder
- 3 powdered sugar
Instructions:
1. In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
2. Simmer, turning bananas gently. Cook 15 minutes.
3. Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
4. Taiwan Sweet Sauce.
5. 2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.
Title: Delias Rhubarb and Ginger Brulee
Ingredients:
- 800 rhubarb
- 4 demerara sugar
- 1/4 ground ginger
- 2 candied ginger
- 300 heavy whipping cream
- 400 demerara sugar
- 175
Instructions:
1. Chop rhubarb into 2.5 cm chunks.
2. Put with demerara sugar, ground ginger, and candied ginger; toss.
3. Put in baking dish.
4. Bake for 20 minutes at 375 degrees Fahrenheit.
5. Stir rhubarb; turn over; bake for 15 minutes more until tender.
6. When cooked cool completely.
7. Tilt pan so juices come out; press with slotted spoon. Take juices out.
8. Turn on broiler.
9. Beat cream until thickened.
10. Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
11. Spoon sugar over the cream right to the edges.
12. Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
13. Take out and cool.
Title: Candy Corn Cupcakes
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1 milk
- 4
Instructions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the lour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Beat in the egg whites.
2. Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.
Title: Easy No Bake Mice Cookies
Ingredients:
- 30 maraschino cherries
- 30
- 2
- 30
Instructions:
1. Preparations:
2. Take apart the Oreo Cookies and keep only the side with the white cream.
3. Unwrap chocolate kisses and set aside.
4. Drain cherries and dry on a paper towel.
5. Assembly:
6. Melt chocolate until nice and smooth.
7. Dip a cherry in chocolate until coated and set on the Oreo with the stem going side ways (it's the body & tail).
8. Place a chocolate kiss, pointed side out on the opposite side of the cherry (it's the nose).
9. Place two almond halves on top of the cherry (they're the ears).
10. Put two red dots on the cherry body.(They're the eyes).
11. You can make cute designs on the white part of the cookie with the gel.(I always make red and green holly with berries!).
12. These are eaten by picking them up by the tail and eating in one big bite! Tastes like chocolate covered cherries!
Title: Killer Cannoli
Ingredients:
- 2 canola oil
- 8 flour tortillas
- 2 cinnamon
- 1/3 raw sugar
- 1 -2 chocolate
- 1 ricotta cheese
- 1
Instructions:
1. Heat oil, moderately hot, about 190c.
2. Roll up tortillas loosely and fasten with a wooden toothpick to create a shell, form so hollow in centre (like a brandy snap) then fry a few at a time until they are golden brown.
3. Mix cinnamon and sugar.
4. Mix together ricotta and jam.
5. While shells are still warm roll in cinnamon sugar , holding one of the ends, dip in melted chocolate and roll in finely diced nut pieces.
6. Fill the cannolis with the ricotta jam mixture.
7. These are best filled with a pastry bag. But a table knife, heaped with mixture and slid in will work.
8. Dip and roll the other end in chocolate and nuts.
9. Add you favorite topping.
Title: Green Stuff ( Pistachio Pudding & Pineapple )
Ingredients:
- 8 crushed pineapple
- 8 instant pistachio pudding mix
- 1 miniature marshmallows
- 2
Instructions:
1. Combine whipped topping, pudding mix and crushed pineapple until fully integrated.
2. Mix in marshmallows and let sit for an hour or two or until marshmallows have softened.
Title: No Cook No Egg No Brains Necessary Chocolate Frosting
Ingredients:
- 1/4 butter
- 1/2 margarine
- 1/4 salt
- 1/3 milk
- 1 1/2 vanilla
- 3 1/2 powdered sugar
Instructions:
1. Combine butter/margarine, cocoa and salt.
2. Add milk and vanilla, stirring well.
3. Add sugar and mix until smooth and creamy.
Title: Eggless Crumble Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 granulated sugar
- 5/8 butter
- 1 vanilla
- 1 salt
- 1/4 confectioners' sugar
- 1/4 cocoa powder
- 3 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together salt, flour, and sugar. Add in melted butter and vanilla and mix. Process in food processor if possible. Mixture will be very dry and crumbly and look like ground almond.
3. Line metal baking pans with aluminum foil. Grease heavily. Place a 2-inch round cookie cutter onto the sheet and press tightly to the pan. Scoop about 3 tablespoons of dough mixture into the center of the cookie cutter. Press very hard. Use the flat base of a glass to press if that's possible. Compress the mixture as much as possible, as if you're making a graham cracker crust for a tiny cheesecake. Once the pressing process is done, put your right hand on the cookie and secure it while having your left hand slowly twist the cookie cutter (right handed people may do it vice versa). Then gently remove it. If the cookie collapsed, its either you didn't press hard enough, or you didn't twist it well. Repeat these steps for each cookie.
4. Once you're done, bake the cookies in preheated oven for 27-30 mins, or until the cookies are golden brown. They could have crack on them.
5. While baking, make the chocolate icing if you choose to decorate your cookies. Mix sugar and cocoa together in a small bowl. (if you want colorful icing, replace the cocoa with more sugar and drip a few drops of food coloring). Now stir in the milk, one tablespoon at a time. Stir well after each addition. If all three tablespoons are added and the icing is still too thick for icing, add more milk (though I think 3 tbs is enough). Transfer to a piping bag and cut a very small hole at the tip.
6. When cookies are ready, take them out of the oven and slightly cool them for 5 minutes Using a small knife or a rubber spatula, slowly lift the cookies from the very side. If you made it right, the cookies shouldn't crumble up OR stick to the foil. It should come off easily, and the cookies are very hard and solid.
7. Ice the cookies right away to make drying the icing easier and faster. After the icing is dried, store cookies in an airtight container. The cookies are stackable.
8. Yield is an estimate.
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 caster sugar
- 2 baking soda
- 1 cinnamon
- 1/2 mixed spice
- 1 baking powder
- 1/4 salt
- 2 carrots
- 1/4 buttermilk
- 1/4 crushed pineapple
- 8 eggs
- 3 vanilla
- 1 cream cheese
- 250 lemon juice
- 1 icing sugar
- 1/3
Instructions:
1. Preheat oven to 170°C.
2. Line 33cmx23cm tin with baking paper.
3. In large mixing bowl combine flour, sugar, baking soda, cinnamon, mixed spice, baking powder and salt.
4. Add shredded carrots, buttermilk, oil, pineapple, vanilla and eggs.
5. Stir until combine with wooden spoon.
6. Pour batter into prepared tin.
7. Bake for 30-35 minute until golden brown and when you insert wooden toothpick in the centre comes out clean.
8. Cool completely before frosting.
9. For cream-cheese frosting :
10. Mix all ingredients together using hand held el. mixer until nice and smooth.
11. Spread over the carrot cake.
12. Refrigerate.
13. Cut into bars.
14. Carrot cake freezes well without frosting.
Title: Cherry Pineapple Dessert
Ingredients:
- 1 pineapple chunks
- 2 cherry pie filling
- 1 butter
- 1/2
Instructions:
1. Place pineapple chunks in glass 9x13 baking dish.
2. Pour pie filling over pineapple.
3. Sprinkle dry cake mix on top, and pour melted butter over all.
4. Bake in preheated 350 degree oven, UNCOVERED, for one hour.
Title: Marbled P B Sheet Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 sugar
- 1/2 peanut butter
- 1 1/4 milk
- 3 1/2 baking powder
- 1 salt
- 1 vanilla
- 3 eggs
- 3 baking soda
- 1/8 icing sugar
- 1/4 butter
- 3 vanilla
- 1/3 milk
- 1 1/2 peanut butter
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray bottom and sides of 13" x 9" pan with cooking spray.
3. Mix flour, sugar, 1/2 cup peanut butter, milk, baking powder, salt, vanilla and eggs with electric mixer on low speed for 30 seconds until well blended.
4. Make sure to scrape the sides and bottom of bowl so everything is mixed.
5. Beat on high speed 3 minutes, scraping sides of bowl occasionally.
6. Spread about three cups of batter evenly in prepared pan.
7. Mix the cocoa and baking soda into remaining batter until well blended.
8. Drop heaping tablespoons of the chocolate batter randomly on the peanut butter batter.
9. Marble the batters by pulling a knife through the batters in S shaped curves in one direction, then turn and do S shaped curves across the lines done previously.
10. Bake for 40 to 45 minutes or until done.
11. Cool completely in pan on wire rack.
12. About 1 hour.
13. Stir together icing sugar and 1/3 cup butter in medium bowl.
14. Stir in vanilla, milk and 1/4 cup peanut butter.
15. Beat until smooth and spreadable.
16. Spread the icing mixture evenly on the cake.
17. Either drizzle the chocolate topping evenly over the top of the icing or put it on in stripes or teaspoonfulls and marble it using a knife drawn through the icing, first in one drirection at 1" intervals and then in the other.
Title: Chocolate-Peanut Butter Cookie Bars
Ingredients:
- 18 powdered sugar
- 3 peanut butter
- 1 butter
- 2 margarine
- 1/4 water
- 1 pecan halves
- 24
Instructions:
1. Heat oven to 350*. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of ungreased 9 inch square pan. Bake for 16 to 24 minutes or until golden brown. Cool 15 minutes.
2. In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Title: Alea's Strawberry Sorbet
Ingredients:
- 2 strawberries
- 1 sugar
- 1/2 water
- 2 rock salt
- 5
Instructions:
1. Add sugar and water to medium sauce pan. Bring to a boil, stirring occasionally. Remove from heat as soon as the sugar is dissolved.
2. Puree strawberries in a blender or food processor. You should have about 4 cups of pureed fruit.
3. Add pureed strawberries to sugar syrup and mix well. Place mixture in the refrigerator to cool for one hour.
4. Place strawberry mixture in an ice-cream maker and follow your models directions to process the sorbet. It takes approximately 30 minutes.
5. Place sorbet in a container with a lid and place in the freezer to hard freeze your sorbet. It takes approximately 3 hours.
Title: Red Velvet Cheesecake Cupcakes
Ingredients:
- 16 light cream cheese
- 20 granulated sugar
- 1 vanilla
- 1/4 eggs
- 2 Cool Whip Lite
- 2
- 3
- 8
Instructions:
1. Heat oven to 350 degrees F. Place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup.
2. In a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. Add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. Divide between the 16 cups evenly until mostly full.
3. Bake @ 20 to 25 minutes until the centers are firm, allow to cool for @ 15 minutes and remove from muffin tin. Cover and refrigerate in foil cup for at least 1 hour. The centers will fall, so remove foil cup and put @ 2 tablespoons of Cool Whip in the middle just before serving.
4. Keep any leftovers sealed in the refrigerator (Yeah Right!).