xiaoxl/recipe_data huggingface dataset:
Homemade Pizza Sauce from Scratch
Category: side-dish
By ObsessedWithPizza

I noticed that most (all?) the pizza sauce recipes call for either tomato paste or tomato sauce or both. I wanted to do it from scratch! So I experimented until I got it right. This is much better than the store-bought sauce with none of those nasty preservatives.

Ingredients:
10  roma tomatoes
1 cup water
2 tablespoons olive oil
¼ cup white sugar
2 tablespoons garlic salt
1 tablespoon white vinegar

Directions:
Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot. Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally. Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 35
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 4.9 g
Sugars: 4.1 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 682 mg
Cheddar Cheese Krispies


Ingredients:
butter, cheddar cheese, flour, salt, Tabasco sauce

Directions:
Cream butter and cheese together until well blended.
Add Flour, salt and Tabasco and knead until well blended.
Knead in the Rice Krispies.
Make tiny balls out of teaspoon amounts of dough.
Place on an ungreased cookie sheet and press down with fork until each teaspoon of dough is round and approximately 1/4 inch thick.
Bake in preheated oven at 400°F for 10 to 12 minutes.
Remove to rack to cool.
Store in airtight container.
Tuna Salad without Mayonnaise
Category: salad
By BREWHONKEY

A quick tuna salad recipe with no mayo for dips, or a sandwich. Spread on crackers or bread.

Ingredients:
1 (5 ounce) can tuna in water (such as StarKist® Chunk Light), drained
¼ cup Italian-style salad dressing
2 teaspoons prepared yellow mustard
1 teaspoon tomato relish
1 teaspoon celery seed
1 teaspoon onion powder
salt and ground black pepper to taste

Directions:
Mix tuna, salad dressing, mustard, relish, celery seed, onion powder, salt, and pepper together in a bowl. Place in the refrigerator for 1 hour.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 2 servings

Calories: 173.2
Fat: 9.4 g
Saturated fat: 1.5 g
Carbohydrates: 5.5 g
Sugars: 3.6 g
Dietary fiber: 0.4 g
Protein: 16.7 g
Cholesterol: 18.9 mg
Sodium: 676.4 mg
Marinated Pork Tenderloin for the Grill


Ingredients:
fresh pineapple, ginger, soy sauce, garlic, dry mustard

Directions:
Place tenderloins in a large shallow container.  Combine pineapple juice, ginger root, soy sauce, garlic and mustard.  Stir well.  Pour over the tenderloins.  Cover and refrigerate at least 8 hours, turning the tenderloins occasionally.
Remove the tenderloins from the marinade.  Insert a meat thermometer into one tenderloin, making sure it does not touch any fat.
Grill over medium coals for 50 to 55 minutes, or  until the thermometer registers 160 degrees.  Turn the tenderloins occasionally.  Let stand 10 to 15 minutes once they are done before slicing.
Grill the pineapple slices over medium coals for 1 minute on each side.
Slice the tenderloin, and serve with the pineapple slices.
Twice Baked Sweet Potatoes - on the Light Side!


Ingredients:
sweet potatoes, low-fat cream cheese, skim milk, sugar substitute, cinnamon, nutmeg, marshmallows

Directions:
Preheat oven to 425, cut yams in half lengthwise and place in baking dish sprayed with Pam. Bake for 35 to 45 minutes or until soft.
Scoop out insides and mix with everything except marshmallows. Divide marshmallows into small pieces and top potatoes. Bake for 8 minutes more until browned.
Pan-Bagnat Provencal


Ingredients:
onion, extra virgin olive oil, red wine vinegar, salt, black pepper, tuna in olive oil, fresh lemon juice, baguette, lettuce leaf, tomatoes, hard-boiled eggs, capers, anchovy fillets, black olives, green onions

Directions:
Combine onions with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
Slowly mix everything together.
Work in undrained can of tuna in olive oil,  Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
Cut baguette in half lengthwise and again crosswise to have 4 pieces.
Spread each bottom half with lettuce leaves. Use a couple of varieties—whatever looks good—for the difference in texture.
On top of each lettuce layer, arrange 4 tomato slices.Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
Crisscross each sandwich with 2 drained anchovy fillets.
Top with  Niçoise olives, capers and chopped green onion.
Then drizzle generously with more olive oil and top with the remaining baguette half pressing gently but firmly,.
Wrap filled baguette in plastic wrap, and let stand at least for 20 minutes.
The longer it sit, the more the flavours will soak into the bread.
Tip:
2 kaiser rolls also works fine.
Tapenade can replace the black olives.
Maple Mango BBQ Sauce


Ingredients:
maple syrup, mango chutney, ketchup, barbecue sauce, tomato sauce, ginger powder, onion powder, lemon pepper, cayenne pepper, salt

Directions:
Mix all ingredients in a saucepan.
Place on top of the stove over medium-low heat; cook for about 20 minutes without letting the sauce boil just to combine all ingredients and heat the sauce, stirring occasionally and adjusting the hot sauce and/or cayenne pepper and salt.
Cool to room temperature then chill.
Grilled Eggplant Rolls With Mint and Garlic Dressing


Ingredients:
eggplants, olive oil, sea salt, garlic cloves, red wine vinegar, extra virgin olive oil, mint leaf

Directions:
Slice the eggplant thinly.
Brush each slice with olive oil and place on a ridged grill plate or barbecue.
Turn when the cooked side has some good marks on it.
Remove when the slices are they are soft and sprinkle with sea salt.
Make the dressing by finely chopping the garlic  and mint and mixing with the vinegar and olive oil.  The wet ingredients will only coat the mint.
Spread a little of the dressing on each slice of eggplant and roll it up.
Drizzle any remaining dressing over the rolls.
Serve at room temperature.  Nice with BBQ chicken and salad.
Dad's Chocolate Cream Pie and Variations


Ingredients:
cornstarch, sugar, salt, milk, butter, vanilla, sugar

Directions:
MIx cornstarch, 1 cup sugar and salt.
Melt unsweetened chocolate in scalded milk.
Gradually add milk.
Cook in double boiler till thick, about 10 minutes, stirring constantly.
Slowly add small amount of hot mixture to egg yolks.
Stir into remaining hot mixture.
Cook 5 minutes.
Cool.
Add butter and vanilla.
Pour into shell and spread with meringue made out of whites and 6 Tablespoons sugar.
Bake at 350° for 12-15 minutes.
** For Butterscotch: Omit chocolate. Substitute brown sugar for white sugar and increase butter to 3 tablespoons.
**  For Caramel: Omit chocolate. Decrease sugar to 2/3 cup and caramelize 1/4 cup  of sugar and add to scalded milk.
*** For Coconut: Omit Chocolate. Decrease sugar to 2/3 cup.  Add 1 cup moist, shredded coconut to filling.  Sprinkle 1/2 cup coconut on meringue before browning.
Microwave Cashew Brittle
Category: desserts
By Marie Berron

Easy buttery cashew brittle made in the microwave in just about 10 minutes. Every time I make this it disappears very fast. Warning: once you start you can't stop.

Ingredients:
1 teaspoon butter, or as needed
2 cups salted roasted cashews
1 cup white sugar
½ cup light corn syrup
1 tablespoon butter
½ teaspoon butter flavoring
1 teaspoon pure vanilla extract
1 teaspoon baking soda

Directions:
Lightly butter a baking sheet with 1 teaspoon butter. Mix cashews, sugar, and corn syrup in a medium microwave-safe bowl. Microwave on high for 4 minutes. Remove, stir, and microwave for another 3 minutes. Remove and add 1 tablespoon butter, vanilla extract, and butter flavoring; stir to combine. Microwave for 2 minutes. Remove from the microwave and add baking soda; stir and fold until mixture is fluffy. Work quickly and spread mixture evenly on the prepared baking sheet. Let it sit until completely cooled. Break into pieces and keep in a airtight bag or container.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 batch

Calories: 740.3
Fat: 35.6 g
Saturated fat: 8.7 g
Carbohydrates: 104 g
Sugars: 64.5 g
Dietary fiber: 2.1 g
Protein: 10.5 g
Cholesterol: 10.3 mg
Sodium: 806.2 mg
Macaroni Salad


Ingredients:
macaroni, carrots, onion, green pepper, vinegar, sugar, mayonnaise

Directions:
Cook macaroni as directed on package.
Add carrots, onion and green pepper and mix.
Mix the four ingredients for the dressing together and pour over macaroni and veggies.
Refrigerate overnight before serving.
Corn and Black Bean Guacamole
Category: appetizers-and-snacks
By laura patt

This is a hearty guacamole recipe that my friends request from me whenever we have a gathering! It's chunky and colorful and adds gusto to any Mexican dish! Serve with favorite tortilla chips and enjoy!

Ingredients:
½  red bell pepper, minced
½  red onion, minced
2 cloves garlic, minced
½ (15.25 ounce) can sweet corn, drained
½ (15 ounce) can black beans, drained and rinsed
3  ripe avocados, peeled, pitted and sliced
2 tablespoons fresh lime juice
¼ teaspoon salt
1 pinch ground black pepper, or to taste
½ cup chopped fresh cilantro, or more to taste  (Optional)

Directions:
Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl. Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 170.5
Fat: 11.3 g
Saturated fat: 1.6 g
Carbohydrates: 16.6 g
Sugars: 2.5 g
Dietary fiber: 7.7 g
Protein: 3.8 g
Sodium: 261.2 mg
Cinco De Mayo Marinade


Ingredients:
cumin, onion powder, garlic powder, olive oil, wine vinegar

Directions:
Put all ingredients into a small bowl.
Whisk.
Add to steaks or chicke in refrigerator baggies.
marinate for at least one hour in the refrigerator,.
If making Hamburgers, add the entire marinade to 1 lb of hamburger meat.  Mix well before making patties.
Chocolate Chip Pumpkin Cookies


Ingredients:
sugar, egg, pumpkin puree, flour, baking soda, baking powder, salt, nutmeg, cinnamon, allspice

Directions:
Cream the oil, sugar and eggs., Add remaining ingredients., Drop by teaspoonfuls on a lightly greased baking sheet., Bake at 350 degrees F for 10-15 minutes till light golden brown.
Easy Peanut Blossoms


Ingredients:
sweetened condensed milk, biscuit mix, vanilla extract, white sugar

Directions:
Mix milk and peanut butter until smooth., Add biscuit mix and vanilla., Shape into 1 inch balls., Roll in sugar., Place 2 inches apart on ungreased pan., Bake at 375 degrees for 6-8 minutes or until light brown., While cookies are baking,unwrap hersheys., Press kisses into center as soon as cookies are out of oven.
Russian Skillet Stroganoff


Ingredients:
cornstarch, olive oil, onions, fresh mushrooms, low sodium beef broth, fat free sour cream, fresh parsley

Directions:
Cook rice according to package directions, omitting salt and fat., While rice is cooking, cut steak diagonally across the grain into thin slices., Combine steak and cornstarch in a small bowl, toss well., Heat oil in a large nonstick frypan over medium high heat., Add steak, saute 5 minutes., Add the onion, and saute for 1 minute., Add mushroom, cover and cook 2 minutes., Add beef broth, salt and pepper., Reduce heat and simmer uncovered for 5 minutes., Remove from heat and stir in sour cream and parsley., Serve with rice.
Kecap Manis (Sweet Soy Sauce)
Category: world-cuisine
By Rocky

I got this recipe while in Indonesia. Some ingredients may be substituted.

Ingredients:
2 ½ cups white sugar
3 cups dark soy sauce
½ cup water
½  star anise pod
2  fresh curry leaves
1 (1 inch) piece fresh ginger root, sliced
4 cloves garlic, minced

Directions:
Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.

Prep time: 5 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 3 1/2 cups

Calories: 65.4
Carbohydrates: 16.9 g
Sugars: 16.7 g
Sodium: 1441.7 mg
Refried Bean Burrito


Ingredients:
cheddar cheese, frozen corn, tortillas

Directions:
"Divide ingredients evenly amongst the tortilla shells and bake in a 350 degree oven until heated through.  Can be frozen."
Air Fried Sunfish


Ingredients:
buttermilk, paprika, black pepper, panko breadcrumbs

Directions:
Put fish fillets and buttermilk in a resealable plastic bag, let soak for 30 minutes.
Mix the next 3 ingredients and sprinkle over both sides of the fish.
Dredge the fillets in the panko in a 9" pie pan or other shallow dish.
Spray the inside of the basket, place the fish in the basket and spray the fish.
Air fry at 350 degrees for 10 minutes or until golden brown (check occasionally after 5 minutes].
Shrimp and Rice Skillet Dinner


Ingredients:
brown rice, chicken broth, bacon, butter, celery, onion, bell pepper, garlic cloves, carrot, tomatoes, bay leaf, parsley, raw shrimp, lemon juice, salt

Directions:
Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
Meanwhile, chop bacon and vegetables.  Saute in a large skillet with butter.
Add tomatoes, bay leaf, and parsley.  Cover and simmer until vegetables are almost, but not quite, cooked to your liking.  Add a few tablespoons water, as needed to keep everything moist.
Wash shrimp.  If they smell "fishy", soak for 5-10 minutes in salty ice-water, then rinse and drain.
Add shrimp to skillet.  Cover and cook on medium heat 3-5 minutes, depending on size of shrimp.  Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color.  Do not overcook, as this will make the shrimp shrink and become tough.
Stir in lemon juice and cooked rice.  If mixture looks too dry, add a few tablespoons of water.  Season to taste with hot sauce and salt.
Concha Mexicana


Ingredients:
ground beef, jumbo pasta shells, cream cheese, salsa, cheese

Directions:
Preheat your oven to 350 degrees.
Pour the salsa into a 13x9 pan and spread it evenly.
Season the ground beef. Brown it in a skillet and drain, if necessary.
Put the cream cheese and ground beef in a bowl and mix well.
Spoon the ground beef mixture into the cooked shells and place each shell in the 13x9 pan.
Evenly pour the taco sauce over the shells and top with the shredded cheese.
Bake for about 20 minutes till cheese is lightly golden and sauce is bubbly.
Easy Chicken Curry In A Hurry


Ingredients:
olive oil, onion, golden raisin, curry powder, boneless skinless chicken breast, sour cream, fresh cilantro, fresh parsley

Directions:
Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins], sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
Calabacitas


Ingredients:
butter, onion, garlic clove, zucchini, whole kernel corn, milk, salt, fresh ground black pepper, monterey jack cheese

Directions:
In a skillet, saute the onion and garlic in the butter until nearly tender, about 3 minutes, stirring frequently.
Add remaining ingredients except cheese and simmer uncovered for 15-20 minutes until squash is tender.
Top with the grated cheese and heat until the cheese is melted.
Serve as a side dish or in flour tortillas smothered in green chili and topped with more grated cheese.
Creamy Potato Casserole


Ingredients:
mashed potatoes, milk, butter, sour cream, milk, half-and-half, garlic powder, cheddar cheese

Directions:
Set oven to 350 degrees F.
Butter a 1-qt baking dish.
In a bowl, combine potatoes, sour cream, milk and garlic powder; mix well.
Spoon half into a greased baking dish, then layer with half of onion rings and cheese.
Repeat layers.
Bake uncovered for 30-35 mins or until cheese is melted.
Rosemary Roasted Red Potatoes


Ingredients:
garlic, kosher salt, black pepper, fresh rosemary

Directions:
Preheat oven to 400F.
If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
Mix all the ingredients in a large bowl.
Toss well to evenly coat the potatoes.
Spread out on a parchment lined sheet pan.
Cook of 35 to 40 min, or until they are fork tender.
Chicken Fried Chicken


Ingredients:
chicken breasts, flour, eggs, baking powder, salt, pepper, garlic powder, cayenne pepper, canola oil

Directions:
Initially you should heat your oil to a medium high heat, around 375 degrees. I like canola oil because it doesn't burn as quickly (comes in handy if you are distracted]
mix spices together
mix flour and baking powder together in separate large bowl
mix eggs and hot sauce together in another large bowl.
Then pound out the breast's to about a 1/2 inch thickness (put a breast in between two pieces of plastic wrap and pound your stress away with a meat tenderizing malet]
When your breast's are nice and flat :] sprinkle spices to taste on each side.
Then powder breast in flour - then dredge in egg/hot sauce wash - then again cover in flour.
place gently in oil and fry for about 15 minutes flipping midway - make sure they are golden brown and juices run clear when all finished
place breast on paper towel - blot the oil on both sides carefully
repeat process with remaining chicken and enjoy!
We like this with cream gravy, mashed potatoes, and some corn on the cob (for a nice southern style dish].
Tartar Sauce


Ingredients:
mayonnaise, yellow mustard, fresh cilantro, lemon, salt, pepper

Directions:
In a small dish, combine relish with mayonnaise, mustard, cilantro and lemon juice. Stir thoroughly.
Add salt and pepper to taste. Top on fish!
Holiday Sugar Cookies


Ingredients:
granulated sugar, powdered sugar, butter, eggs, baking soda, vanilla, flour, salt, cream of tartar

Directions:
Mix all ingredients.
Roll into small balls, roll the balls in sugar, flatten with glass dipped in granulated sugar or edge of meat tenderizer hammer dipped in sugar for different design.
Bake on ungreased cookie sheet 10-12 minutes in 350°F oven or until pale golden.
Watch closely, take cookies out when they start to brown.
Garlic Shrimp (WW-4 points)


Ingredients:
olive oil, red pepper flakes, garlic, bay leaf, large shrimp, salt, vermouth, parsley, dried thyme

Directions:
Heat oil in a large nonstick skillet over medium high heat.
Add pepper, garlic and bay leaf; saute 30 seconds.
Add shrimp and salt; saute 3 minutes.
Remove shrimp from skillet; set aside.
Add wine, parsley, and thyme to skillet; bring to a boil, and cook until reduced to 1/4 cup, about 1 minute.
Return shrimp to skillet; toss to coat.
Discard bay leaf.
Cheesecake Ice Cream


Ingredients:
sugar, cream cheese, egg, vanilla extract, milk, fresh lemon zest, orange zest, heavy cream, graham crackers

Directions:
In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
Pour the entire mixture back into the pan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don’t let the mixture boil or the egg will scramble].
Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
Let the custard cool slightly, then stir in the lemon zest and cream.
Cover and refrigerate until cold or overnight.
Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
When finished, the ice cream will be soft but ready to eat.
For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
*White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
*Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
Honey Ginger Shrimp Stir-fry


Ingredients:
shrimp, liquid honey, dry sherry, dark soy sauce, Chinese five spice powder, garlic, fresh ginger, water

Directions:
Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
Remove the shrimp from the marinade, reserving the marinade.
Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
Pour in the reserved marinade and the water.
Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
Serve sauce over the shrimps.
Quick & Crispy Home Fries
Category: side-dish
By Chef John

In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.

Ingredients:
3 large russet potatoes, peeled and quartered
2 tablespoons olive oil
1 tablespoon butter
Salt and freshly ground black pepper to taste
¼ teaspoon paprika
cayenne pepper to taste
1 pinch garlic powder
1 pinch onion powder
1 tablespoon Chopped fresh chives

Directions:
Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks. Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder. As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 612.5
Fat: 19.8 g
Saturated fat: 5.6 g
Carbohydrates: 101.1 g
Sugars: 3.8 g
Dietary fiber: 7.4 g
Protein: 12.1 g
Cholesterol: 15.3 mg
Sodium: 146.9 mg
Better Than Sex Cake


Ingredients:
"Cool Whip"

Directions:
Preheat oven to 350 degrees.
Prepare cake as directed on box.
Immediately after getting out of the oven poke holes in the cake with a fork or the end of a spoon and slowly pour the caramel and condensed milk over the cake; letting it all soak up.
Let cake cool completely.
Top with cool whip.
Serve now or let chill a while in the refrigerator.
Store leftovers in the refrigerator.