xiaoxl/recipe_data huggingface dataset:
Pumpkin Quinoa Muffins


Ingredients:
whole wheat pastry flour, light brown sugar, pumpkin pie spice, baking powder, baking soda, salt, quinoa, eggs, canned pumpkin, buttermilk, unsalted butter, vanilla extract, sunflower seeds

Directions:
Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
Slow-Cooker Appetizer Meatballs


Ingredients:
Heinz Chili Sauce, Worcestershire sauce, lemon juice

Directions:
Mix sauce ingredients together first then add the meatballs., Cook in a crockpot on high for a few hours then turn down to low.
Spicy Shrimp-Stuffed Mushrooms
Category: appetizers-and-snacks
By Cameron Penner

These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.

Ingredients:
16  mushrooms
1 tablespoon butter, or as needed
4 cloves garlic
1 ½ cups cream cheese
½ teaspoon cayenne pepper, or to taste
ground black pepper to taste
salt to taste
16  uncooked medium shrimp, peeled and deveined
¾ cup bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside. Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat. Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet. Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat. Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan. Bake in the preheated oven until hot and juicy, about 20 minutes.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 16 mushrooms

Calories: 115.4
Fat: 8.7 g
Saturated fat: 5.3 g
Carbohydrates: 5.1 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 4.6 g
Cholesterol: 40.9 mg
Sodium: 134.7 mg
Pimento Cheese Recipe Like Magnolia Restaurant in Charleston


Ingredients:
stuffed green olive, cheddar cheese, parmesan cheese, mayonnaise, fresh parsley, black pepper, cayenne pepper

Directions:
Preheat oven to 500 degrees.
Wash, drain and dry the peppers. Rub the peppers with olive oil by hand, just to coat them lightly. Place the peppers on a baking pan and roast on the top shelf of the 500 degree oven for about 25 minutes, turning once or twice. The skin should be well blistered and will be blackened in some places.
Remove the peppers from the oven. Place them in a small bowl and cover it tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will become loose and easy to peel the skin off of the peppers.
Remove the stems, cores and seeds. Do not rinse. At this point you may use the peppers in any manner that you would use pimientos.
Note: Thin peppers will have a shorter roasting time. Its prferrable to use fresh peppers that look very healthy and have good thick flesh.
Chop the roasted red peppers fine.
Combine all of the ingredients in a glass, crockery or stainless steel mixing bowl and mix well.
Season to taste with cayenne pepper.
Refrigerate until ready to serve.
Note: If you prefer a spicy version, add 1 Tablespoon sauteed minced jalapeno pepper and a few dashes of hot sauce.
Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
Category: meat-and-poultry
By Scott David Hibbard

Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.

Ingredients:
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 ¼ tablespoons vegetable oil
½ cup minced onion
1 ½ cups water
½ cup tomato paste
½ cup white vinegar
½ cup brown sugar
2 ½ tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon coarsely ground black pepper
1 ¼ teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
1 tablespoon dark molasses
½ tablespoon ground red chile pepper

Directions:
Preheat oven to 300 degree F (150 degrees C). Cut each full rack of ribs in half, so that you have 4 half racks.  Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey,  and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper,  liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. Preheat an outdoor grill for high heat. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling,  just before you serve them (adding it too early will burn it).

Prep time: 20 mins
Cook time: 2 hrs 40 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 1028.8
Fat: 68 g
Saturated fat: 23.3 g
Carbohydrates: 52.8 g
Sugars: 46.4 g
Dietary fiber: 2 g
Protein: 50.2 g
Cholesterol: 234.2 mg
Sodium: 1719.5 mg
Basic Hummus
Category: appetizers-and-snacks
By TAZF18

This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.

Ingredients:
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon sesame seeds
salt and pepper to taste

Directions:
In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender. Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1.5 cups

Calories: 52.7
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 5.6 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Sodium: 70 mg
Chili Rellenos Casserole
Category: world-cuisine
By CLARISSA2

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk  (Optional)
1 (8 ounce) can tomato sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers. In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 387.4
Fat: 27.6 g
Saturated fat: 16.7 g
Carbohydrates: 12 g
Sugars: 7.3 g
Dietary fiber: 1.4 g
Protein: 23.9 g
Cholesterol: 139.9 mg
Sodium: 1449.4 mg
Sloppy Toms


Ingredients:
olive oil, ground turkey, bell peppers, onions, tomato paste, chili powder, garlic cloves, tomato sauce, brown sugar, ketchup

Directions:
Heat 1 tablespoon of the oil in a 12-inch skillet over medium high heat. Cook the turkey until no longer pink then drain.
Add the other tablespoon of oil to the skillet. Toss in the peppers, onions and a teaspoon of salt; cook until the onions are translucent. Place the tomato paste, chili powder, and paprika to the vegetables and cook 2-3 minutes. Add garlic and cook until fragrant, 15-30 seconds.
Return the turkey to the skillet and stir inches Pour in the tomato sauce and add in the brown sugar, Tabasco, and ketchup. Salt and pepper to taste and simmer 5-10 minutes.
Minnesota Wild Rice Soup
Category: soups-stews-and-chili
By chel79

This is an update on an old favorite from way up North.  This rich and creamy soup is extremely satisfying and completely vegetarian.

Ingredients:
⅓ cup olive oil
¼ cup minced onion
½ cup diced celery
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups vegetable broth
4 cups cooked wild rice
1 cup grated carrot
¼ cup sliced almonds
1 pinch red pepper flakes  (Optional)
2 cups half-and-half
salt and pepper to taste

Directions:
Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 10 servings

Calories: 280.5
Fat: 14.7 g
Saturated fat: 4.6 g
Carbohydrates: 31.3 g
Sugars: 3.3 g
Dietary fiber: 2.9 g
Protein: 6.7 g
Cholesterol: 17.9 mg
Sodium: 311.1 mg
Cashew Chicken Salad


Ingredients:
boneless skinless chicken breasts, celery ribs, sweet onion, carrot, water chestnuts, cashews, tarragon, ginger, mayonnaise, reduced sodium soy sauce, sugar, black pepper, salt

Directions:
Mix everything together in a large bowl., Chill until ready to serve.
Sloppy Joe Pie


Ingredients:
ground beef, onion, celery, garlic clove, tomato sauce, Splenda sugar substitute, white vinegar, Worcestershire sauce, mustard, salt, pepper, eggs, mayonnaise, fat-free cheddar cheese

Directions:
Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.
Put the meat mixture in the bottom of a greased (I used ICBINB] glass pie plate; mix in about half the cheese. Spread remaining cheese over the top. Beat the eggs in a small bowl and whisk in the mayo, cream. Pour custard mixture evenly over the cheese.
Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.
Andrea's Pasta Fagioli
Category: soups-stews-and-chili
By AVALERIO

This is a recipe I have adapted a bit from my grandmother's.  It's easy and perfect for a Sunday afternoon with fresh Italian bread.

Ingredients:
3 tablespoons olive oil
1  onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 ½ cups water
1 tablespoon dried parsley
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
⅓ cup grated Parmesan cheese
1 pound ditalini pasta

Directions:
In a large pot over medium heat, cook onion in olive oil until translucent.  Stir in garlic and cook until tender.  Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan.  Simmer 1 hour. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Stir into soup.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 402.8
Fat: 7.6 g
Saturated fat: 1.5 g
Carbohydrates: 68 g
Sugars: 6.4 g
Dietary fiber: 8.4 g
Protein: 16.3 g
Cholesterol: 2.9 mg
Sodium: 1222.7 mg
White Chocolate and Cranberry Oatmeal Cookies


Ingredients:
butter, brown sugar, sugar, low-fat milk, egg, vanilla, flour, cinnamon, baking soda, salt, rolled oats, white chocolate chips, dried cranberries

Directions:
Combine butter, both sugars, milk, egg and vanilla in a large bowl. Stir to combine well.
Whisk together flour, cinnamon, baking soda, and salt in a seperate bowl.
Add flour mixture to butter mixture.
Add oats, mix to combine well, then add chips and cranberries.
Grease a cookie sheet with spray, drop oatmeal dough by tbsp onto sheet. Bake at 350 degrees for 10-12 mins per batch.
Ethiopian Honey Yeast Bread


Ingredients:
active dry yeast, water, egg, honey, ground coriander, ground cinnamon, ground cloves, salt, unsalted butter, all-purpose flour

Directions:
In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should double in volume. If it doesn't, repeat procedure.
Combine  egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until becomes too stiff to stir.
On a lightly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. cover with a damp cloth and let sit in warm place for about 1 1/2 hours.
Grease a baking sheet with the remaining tablespoon of butter. Punch down the dough and knead it again for a few minutes. Shape the dough into a round, and place it on the greased sheet. Preheat the oven to 325*F.
Let the bread rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and light golden brown.
Brain Power Pita Pockets


Ingredients:
soft tofu, fresh spinach leaves, plum tomatoes, avocado, low-fat yogurt, nonfat plain yogurt, tahini, lemon juice, garlic clove, salt

Directions:
In a small bowl, mix all sauce ingredients until blended.
Slice an edge from each pita bread, and carefully open pockets.
In a medium bowl, combine tofu, tomatoes, and spinach.  Add 1/4 cup of sauce and toss gently to mix.
Spoon the mixture into each pocket.
Divide sprouts and avocado among the sandwiches.
Drizzle each with 1 Tbs of tahini sauce.  Serve right away.
Pesto Salmon


Ingredients:
salmon fillets, extra virgin olive oil, fresh ground pepper, pesto sauce, pesto sauce, parmesan cheese, plum tomatoes

Directions:
Lightly coat a baking pan with cooking spray.
Place each salmon fillet in the baking pan and drizzle with olive oil.
Apply freshly ground pepper to taste over each fillet.
Gently spread pesto sauce over each fillet.
Sprinkle parmesean cheese over each fillet.
Optional: Place plum tomatoes  slices on each fillet and sprinkle with a bit of additional parmesean cheese.
Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
4 in 1 - Creamy Custard Drizzle, Dip, Dressing or Sauce


Ingredients:
sugar, cornstarch, salt, lime juice, eggs, cream cheese

Directions:
Mix sugar, cornstarch & salt. Gradually mix in the fruit juices & stir to combine.
Cook in top of double boiler over simmering water for 20 min, stirring often.
Remove 1/4 cup of hot mixture & whisk into beaten eggs. Return mixture to pan & cook 5 min more.
Beat hot mixture into cream cheese & refrigerate till well-chilled.
Notes: My mind races w/endless suggestions! Drizzle custard over your favourite pound cake, angel food cake or bundt cake you want to glaze * Serve as dip using graham crackers or gingersnaps as dippers * Use as dressing for fruit salad * Use as sauce for cheesecake, other desserts & in parfaits * Put a spoonfull on top of hot oatmeal & watch your kids stir it in & make quick work of eating their breakfast. Hmmm, I am already past that 4 in 1 #. I will stop now or I will get totally out of control. :-].
Apple Peanut Crumble


Ingredients:
cooking apples, brown sugar, flour, cinnamon, nutmeg, butter, peanut butter

Directions:
Place apple slices in slow cooker.
In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg.
Mix in butter and peanut butter with pastry blender or fork.
Sprinkle over apples.
Cover pot and cook on low for 5-6 hours.
Serve warm; plain or with ice cream.
Cherry Supreme


Ingredients:
cherry pie filling, butter, walnuts

Directions:
Put oven on 350 degrees F.
Grease a 13x9 inch pan.
Put both cans of cherry pie filling in.
Top with cake mix.
Press butter throughout dish.
Sprinkle with nuts.
Bake for 1 hour, or until it looks done (haha].
Serve warm, also is good with vanilla ice cream or whipped cream-- or both.
Hamburger & Cream of Mushroom Soup over Rice


Ingredients:
ground beef, milk, boil-in-the-bag rice, salt, pepper

Directions:
Brown ground beef and drain.
Add cream of mushroom soup, salt, pepper, and milk and heat through.
Serve over rice.
Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste,  if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :].
Bust Your Lips Southern Baked Beans.


Ingredients:
ketchup, yellow mustard, pure maple syrup, bacon, onion

Directions:
preheat oven to 350 degrees, use large baking dish. Be sure to  foil line and parchment paper line with non stick spray on the parchment paper ( this is for easy clean up and the parchment lining is for non metal taste].
mix all the above ingredients together in a large bowl, pour into baking dish, bake covered with once again, parchment paper then aluminum foil.
bake for 45 minutes to 1 hour.
before removing cover, let stand approximately 20 minutes due to dangerous heat. remove cover, stir and let stand another 10 minutes, this allows the sauce to thicken.
Great hot or cold.
If preparing this as a main dish, just add one pack of good name brand, beef hot dogs (such as Boar's Head] before baking and you will have a great main dish called "Beenie Weenies".
Oven-Fried Drumsticks


Ingredients:
panko breadcrumbs, ground ginger, garlic powder

Directions:
Heat oven to 475ºF. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray.
Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.
Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.
Japanese Salad With Ginger Soy Dressing


Ingredients:
head lettuce, edamame, radishes, carrots, soy sauce, caster sugar, onion, ginger, tomato puree, water

Directions:
Cut the small lettuces in half and place on four plates.  Divide the edamame, radish slices and pieces and carrot matchsticks evenly amongst the four plates.
Place the remaining ingredients in a blender or food processor and blend until smooth.  Drizzle over the salads and serve.
Homemade Chocolate Truffles


Ingredients:
cocoa powder, unsalted butter, margarine, vanilla extract, Amaretto, peanuts, chocolate

Directions:
Pulverize the cookies completely.
Put the cookie powder in a bowl and add the rest of the ingredients, except the ingredients to cover them.
Mix well, until it becomes a chocolate mixture.
Refrigerate, covered for a few hours at least or like I do, make them on the evening and let them in the fridge overnight. This hardens the mixture and makes it easy to handle.
When ready to make, wet your hands just enough to work with the paste and make small balls until finished.
If you like you can put an almond or a nut inside each truffle.
Now you can cover them with nuts, or chocolate, or colorful thingies :], or just leave them like that.
You can keep them in the fridge in a covered container for several days, but they also hold well unfridge if eaten within 1 or 2 days :].
Mustard Dipping Sauce


Ingredients:
soy sauce, sake, Dijon mustard

Directions:
Combine all ingredients and whisk to blend well., Will keep short periods if refrigerated., Serve as a dip for meat balls or egg rolls.
Gas Grill Turkey
Category: meat-and-poultry
By scoobyj45

This turkey cooked on a gas grill comes out juicy with a lovely brown, crisp skin.

Ingredients:
1 (12 pound) whole turkey, neck and giblets removed
3 cups water
2 cups butter
2 tablespoons seasoned salt (such as LAWRY'S®)
2 cubes  chicken bouillon granules
1 tablespoon ground black pepper

Directions:
Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan. Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine. Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil. Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.

Prep time: 15 mins
Cook time: 3 hrs 35 mins
Total time: 4 hrs
Yields: 1 turkey

Calories: 1422.2
Fat: 93.4 g
Saturated fat: 43 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 136.8 g
Cholesterol: 518.9 mg
Sodium: 1593.3 mg
Village Whiskey's Spicy Pecans


Ingredients:
dry sherry, light brown sugar, kosher salt, water, pecan halves

Directions:
Preheat the oven to 350° and line a baking sheet with parchment paper or silpat.
In a saucepan, bring the sherry, sugar, salt, water and hot sauce to a simmer. In a bowl, whip the egg whites until foamy.
Place the pecans in a medium bowl and add the sherry mixture; toss to coat thoroughly. Fold in the egg whites and drain off any excess liquid.
Spread the pecans on the prepared baking sheet and roast until golden brown, about 3 to 5 minutes.
Let cool, then serve.
Spinach Dip II


Ingredients:
mayonnaise, sour cream, frozen spinach, water chestnuts, green onions

Directions:
Stir all ingredients until well mixed.
Cover; chill.
Makes 3 cups.