xiaoxl/recipe_data huggingface dataset:
Scallops With Arugula


Ingredients:
bay scallop, red bell peppers, butter, garlic clove, arugula, tomato paste, lime juice, salt, pepper

Directions:
Rinse scallops, pat dry and set aside.
Slice peppers lengthwise inot 1/2 inch wide strips.
In a large skillet, melt the butter over medium-high heat.
Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
Add arugula; stir fry for 30 seconds or until just wilted.
Divide vegetable mixture among 4 dinner plates.  Cover; keep warm.
To the same skillet, add cream and tomato paste.
Bring mixture to a boil and add scallops.
Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
Remove scallops with a slotted spoon; arrange alongside vegetables.
Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
Add lime juice, salt and pepper.
Spoon cream mixture over scallops.
Adobe Grilled Pork Chops


Ingredients:
tomato paste, dried ancho chile powder, adobo seasoning, ground cumin, garlic powder, cayenne pepper, ground cloves, fresh lime juice, water, lime juice

Directions:
Mix together ingredients for seasoning paste in a small bowl.
Spread paste on both sides of pork chops (reserving at least 1/4 cup paste] and allow to rest for at least 30 minutes prior to cooking.
Prepare grill; oil grill rack before placing on fire.
Mix together ingredients for baste, combining excess paste with ingredients for baste; set aside.
Grill chops on medium-hot coals or heat for 5-8 minutes.
Turn chops and grill for 4-6 minutes more, basting with grill baste.
Turn chops and cook 2-3 minutes more, basting the other side.
Remove from heat and allow to rest 5 minutes or so before serving.
Fresh Strawberry Sweet Bread


Ingredients:
fresh strawberries, granulated sugar, all-purpose flour, baking powder, baking soda, salt, cinnamon, eggs, vanilla extract, butter

Directions:
Preheat oven to 350°.  Lightly grease and flour a standard glass (8x5"] loaf pan.
Rinse, core and slice the strawberries; place in a small bowl and sprinkle with 1/2 cup sugar.
In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon.
In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter. Make sure the melted butter isn't too hot-just barely melted.
Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened.
Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
Sweet Cucumber and Mandarin Orange Salad


Ingredients:
cucumber, mandarin oranges, sweet onion, granulated sugar, white vinegar, fresh tarragon

Directions:
In a serving bowl, combine the cucumbers, oranges, and onion rings., In a small bowl, stir together the sugar and vinegar until the sugar dissolves., Pour the vinegar mixture over the cucumber salad. Toss well., Add chopped tarragon. Season with salt and pepper., Chill 1 hour before serving.
Valentine Heart Cookies / Strawberry Jam Filled Valentine's Day


Ingredients:
all-purpose flour, unsalted butter, icing sugar, powdered milk, baking powder, vanilla essence, eggs, water

Directions:
Add Icing sugar and increase the speed of your electric mixer. Beat it until the sugar grains are super fine by scarping the bowl occasionally.
Add the eggs mixing in one at a time.
Slowly add flour in the mixer bowl, beat it until it gets combined well and the mixture is fluffy. Gather the flour towards the centre with a rubber spatula or a wooden spoon and beat it once again.
Now reduce the mixer speed of your electric mixer to low and add the rest of the ingredients and blend again slowly until it is mixed well.
Now divide the dough into two equal portions. Lay a plastic wrap on your counter. Take one part and put it between two plastic wraps / sheets or wax paper. Roll the dough out with a rolling pin to about ¼ inch thick.
Peel off the plastic sheet from the top and and then cut out the shapes with a round cookie cutter to get 7cm round cookies.
Do the same with the other part of the dough, what you have done with the first part of the dough.
Gently press a 5cm heart-shaped cutter into the centre of each round,.
With a 5 cm heart shaped cookie cutter, make hearts by pressing into the centre of each round. Cut out as many cookies as you can. Keep aside the scraps. You can combine it with the scraps from the second disk, roll it, cut it again with the cookie maker and make more cookies.
Now place the heart shaped cookies on the top of the round shaped cookies.
Take jam in a bowl and add one tablespoons water. Mix it well with a spoon, so that it would be little more pliable before dolloping on the cookies.
Take a piping bag and fill it with the jam. Cut out the edge of the piping bag slightly.
Fill each heart shaped space with jam starting at the edges of the hearts and then towards the centre. Don’t fill the hearts with the jam too much.
Sprinkle powdered sugar on the top of all cookies.
Line a baking sheet with a wax paper. Transfer these cookies to the baking sheet by leaving little space between the cookies.
Bake the cookies at 170 degree Celsius for 15 to 18 minutes or until it turns golden brown rotating the sheets halfway through baking.
Transfer cookies to a wire rack to completely cool.
Serve Valentine Heart Cookies / Custard Cookies with jam Garnish with your valentine and your loved ones.
Roasted Poblano Cheesy Rice


Ingredients:
butter, onions, cooked white rice, low fat cottage cheese, low-fat sour cream, cheddar cheese, monterey jack cheese

Directions:
Roast the poblano peppers.  Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!] and keep turning them until they're blackened.  I put them into a paper bag and fold it over and wait for them to cool.  Then I peel the skin off which is usually not too difficult if they're fully cooled.
Dice the poblanos.
Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.
Low Carb Almond Macadamia Cookies


Ingredients:
eggs, butter, vanilla extract, artificial sweetener, baking powder, salt

Directions:
Preheat over to 190 degrees Celsius.
Separate the whites from the yolks and beat the whites stiff.
In the bowl with the yolks add the vanilla extract and butter.
Add the sweetener and mix again.
Add the baking powder,salt and almond flour.
Gently fold in the egg whites. This will give your cookie it's height.
Finally, gently stir in the chopped nuts.
Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.
Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup)
Category: soups-stews-and-chili
By Giulia

Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.

Ingredients:
¾ pound cod
½ pound prawns
1  onion, quartered
1  carrot, chopped
1 stalk celery, chopped
salt and ground black pepper to taste
water to cover
6 tablespoons extra-virgin olive oil
½ small onion, sliced
1  red chile pepper, chopped
1 clove garlic, minced
½ cup dry white wine
½ pound tomatoes, chopped
½ pound clams in shell, cleaned
½ pound mussels, cleaned and debearded
4 slices bread, or more to taste
1 clove garlic, halved
1 bunch fresh parsley, chopped

Directions:
Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps. Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock. Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes. Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread. Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 531
Fat: 24.6 g
Saturated fat: 3.7 g
Carbohydrates: 29.9 g
Sugars: 7.6 g
Dietary fiber: 3.7 g
Protein: 40.7 g
Cholesterol: 151.9 mg
Sodium: 569.3 mg
Cabbage and Potato Soup (Caldo Verde)


Ingredients:
potatoes, water, garlic, olive oil, cabbage, kale, salt, black pepper

Directions:
Peel and cut up potatoes, and boil in salted water, with garlic., When soft, mash and add olive oil and cabbage or kale., Boil uncovered for about 3 minutes., Season to taste., Serve in bowls with a drop of olive oil in the bottom of each.
Creole Corn Chowder


Ingredients:
bacon, onion, red bell pepper, green bell pepper, celery ribs, garlic, black pepper, cayenne pepper, bay leaf, thyme, kosher salt, tasso, carrots, corn kernel, chicken broth, heavy cream, green onions

Directions:
In a large skillet over medium heat, fry the bacon until crisp and set aside.
Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
Transfer the sauteed veggie mixture to the crock pot.
Stir to mix, cover and cook on high for 6-7 hours.
Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.
Nikki's Best Rhubarb Dessert Ever
Category: desserts
By Debbie

If you are not a real big fan of rhubarb, you HAVE to try this!

Ingredients:
3 cups all-purpose flour
1 ½ cups brown sugar
1 cup butter, softened
4  eggs
¼ cup all-purpose flour
1 ½ cups white sugar
1 cup half-and-half
½ teaspoon salt
4 cups chopped rhubarb

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan. Bake in preheated oven until crust is lightly browned, about 15 minutes. Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth. Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture. Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 518.7
Fat: 19.7 g
Saturated fat: 11.8 g
Carbohydrates: 80.7 g
Sugars: 52.4 g
Dietary fiber: 1.6 g
Protein: 6.8 g
Cholesterol: 110.1 mg
Sodium: 247.5 mg
Weight Watchers "pink Fluff"


Ingredients:
light cherry pie filling, Cool Whip Free, fat-free sugar-free white chocolate pudding mix

Directions:
Mix the pudding directly from the envelope with., the cool whip., Empty pineapple w/juice into the cherry pie filling., Combine the cool whip with the pie filing and chill., Note: servings are a guess.
Truly Orange Cranberry Muffins


Ingredients:
navel orange, butter, egg, all-purpose flour, sugar, baking powder, baking soda, salt, dried cranberries

Directions:
Peel orange and place peel in a blender or food processor.  Separate the orange into segments and place those in the blender too.
Add the orange juice to the blender and process until well blended.
Add the butter and egg and blend again until just blended.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
Stir in the orange mixture into the dry ingredients just until moistened (do not overmix].
Fold in the dried cranberries.
Fill greased or lined muffin cups two-thirds full.
Bake at 400 F for 15-20 minutes.
Cool 5 minutes in tin before removing to a wire rack to cool completely.
Marinara Sauce With Roasted Butternut Squash and Shallots


Ingredients:
shallots, orange bell pepper, garlic cloves, carrots, celery, crushed tomatoes, red wine vinegar, red wine, kosher salt, fresh ground black pepper, red pepper flakes, fish sauce, dried oregano leaves, dried thyme leaves, dried tarragon leaves, dried sage, fresh Italian parsley, bay leaf, water, olive oil, butter

Directions:
Chop the butternut squash into small 1/4 inch pieces. Peel 4 shallots and the garlic cloves. Add to a roasting pan with the butter and 1 tbsp of olive oil. Season with sal & pepper and roast at 450 degrees for ~45 minutes.
Dice the other two shallots and add them to a bowl with the balsamic vinegar, red wine vinegar and 2 tbsp of red wine. Let them macerate for 15 minutes.
Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
Add all remaining ingredients and simmer for 2 hours.
Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.
Favorite Chile Con Queso (A.k.a. Chile Cheese Dip)


Ingredients:
Velveeta cheese, tomatoes and green chilies

Directions:
Dice the cheese into approximately 1-inch cubes.
Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeño slices, reserving the juice from the jalapeños.
Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
Add the juice from the jalapeños to make the desired heat as well as the desired consistency.  I usually add about 1/2-3/4 of it.
Serve hot with tortilla chips.
Can also be done in the crock pot to keep it warm for parties, etc.
Matthew's Healthy Low Fat Vegan Carrot Spice Muffins


Ingredients:
sugar, ground flax seeds, baking powder, baking soda, ground cinnamon, ginger, salt, unsweetened applesauce, soymilk, water, vanilla, carrot, raisins

Directions:
Mix dry ingredients in a large bowl, add the liquid ingredients and stir just long enough to combine.  Add the carrots and raisins and stir to combine.
Preheat oven to 400 degrees.  Spray muffin pans with non-stick spray.  Spoon the batter into the muffin cups.  Bake for 15 to 20 minutes, until toothpick comes out clean.
Moist 'n Crispy Onion Chicken


Ingredients:
broiler-fryer chickens, mayonnaise

Directions:
Place Onion Soup Mix and bread crumbs in large plastic food bag and, shake to blend. Brush chicken on all sides with Mayonnaise. Place one, piece of chicken in bag at a time. Close tightly and shake till coated., Place chicken on rack in broiler pan. Bake in 400 degree oven 40 to 45, minutes or until golden brown and tender.
Caramelized Apple, Sausage & Fennel Stuffing


Ingredients:
Italian sausage, extra virgin olive oil, onions, fennel bulbs, carrots, fresh sage, fennel seed, garlic cloves, black pepper, golden delicious apples, chicken broth, sugar, eggs

Directions:
1. Preheat oven to 400°.
2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic]. Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
6. Combine broth (NOT TOO MUCH! It will be mushy] and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.
8. Enjoy!
Orange Teriyaki Chicken


Ingredients:
"chicken breast halves"

Directions:
Rinse chicken breasts. Pat dry with paper towels. Place in a plastic bag set into a shallow dish.
TO MAKE MARINADE: Combine teriyaki sauce and orange juice concentrate. Pour marinade over the chicken and close the plastic bag.
Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
Remove from refrigerator and drain the chicken, reserving the marinade.
In a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes.
Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes.
Turn the chicken and grill for 20 to 30 minutes more or until tender, brushing often with the reserved marinade. Serve.
Mosaic Fruit Roll Ups


Ingredients:
flour tortillas, strawberry cream cheese, kiwi, strawberry, mint sprig, icing sugar

Directions:
Spread cream cheese on the whle surface of each tortilla; Arrange kiwi slices over the top 2/3 of the  tortilla, leaving the bottom 1/3 with cream cheese only.
Top kiwi with a layer of peach slices and then diced strawberries.
Roll the tortilla toward the end only covered with cream cheese.
Chill for 10 minutes.
Slice each tortilla roll into 8 slices each; Garnish with mint sprigs if desired.
Simple Lentil Salad


Ingredients:
lentils, salt, onion, cloves, bay leaf, scallions, parsley, lemon juice, olive oil

Directions:
Wash lentils.
Add water to cover lentils, boil for 2 minutes.
Add whole onion (studded with cloves], salt, and bay leaf.
Remove from heat, cover, and let stand 1 hour.
Bring to boil and cover.
Simmer gently (to prevent breaking] for about 15 minutes (until tender, do not overcook].
Drain, remove bay leaf and onion, then cool.
Add scallions and parsley.
Whisk olive oil and lemon juice to make an emulsion.
Pour over lentil mixture and toss.
Chill and serve.
Grandma's Pecan Tassies
Category: desserts
By Brandi Rose

My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.

Ingredients:
1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans

Directions:
Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell. Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans. Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes. Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 48 cookies

Calories: 114
Fat: 8.3 g
Saturated fat: 3.8 g
Carbohydrates: 9 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 23.1 mg
Sodium: 51.5 mg
Stove Top Chocolate Pudding


Ingredients:
chocolate milk, cocoa powder, sugar, cornstarch, salt

Directions:
Combine dry ingredients in a small saucepan.
Grate chocolate into mixture, make a well.
Mix in chocolate milk with wisk.
Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.
pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.
chill or eat warm.
Honey Mustard Dog Bites


Ingredients:
ketchup, honey, mustard

Directions:
Boil hot dogs until done. Cut each into bite-sized pieces and put in microwave safe bowl.
Add remaining ingredients.
Zap on High briefly to heat through.
Note -- there is enough sauce to coat 2 packages of hot dogs if you want to increase the yield.
Weight Watchers White Chicken Chili With Salsa Verde


Ingredients:
onion, poblano chiles, serrano chilies, garlic, chili powder, kosher salt, ground cumin, ground coriander, dried oregano, reduced-sodium chicken broth, boneless skinless chicken, cannellini beans, salsa verde, fresh lime juice, cilantro

Directions:
Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
Serving size: 1 c.
Mongolian Beef from the Slow Cooker
Category: world-cuisine
By Stephanie Patterson

Quick and easy freezer slow cooker meal.

Ingredients:
¼ cup cornstarch
1 ½ pounds beef flank steak
¾ cup water
¾ cup soy sauce
¾ cup brown sugar
½ cup shredded carrots
3  green onions, chopped
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon minced fresh ginger root

Directions:
Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag. Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal. Put bag of marinating beef in the freezer until the day before you wish to prepare it. Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef. Empty bag into the crock of a slow cooker. Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 1 day
Yields: 6 servings

Calories: 320.3
Fat: 12.7 g
Saturated fat: 4.1 g
Carbohydrates: 36.3 g
Sugars: 27.9 g
Dietary fiber: 0.8 g
Protein: 15.7 g
Cholesterol: 35.6 mg
Sodium: 1856.7 mg
Durkee Famous Sauce Clone


Ingredients:
cold water, cornstarch, salt, salt, sugar, egg, prepared mustard, unsalted butter

Directions:
Put all ingredients, except for the butter, into your blender.
Blend on high speed about 2 minutes or until mixture is smooth.
Pour into top pan of a double boiler.
Cook over gently boiling water.
As sauce begins to heat, add butter, stirring often to incorporate.
Cook for 12-15 minutes (stirring often] or until sauce becomes thick and smooth.
Remove from heat and allow to cool.
Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.
Refrigerate sauce in covered container for several hours before using.
Will keep, refrigerated, about 1 month.