xiaoxl/recipe_data huggingface dataset:
Peach Pie the Old Fashioned Two Crust Way
Category: desserts
By BERNIERONE

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients.  It's great during summer peach season.

Ingredients:
1 (15 ounce) package pastry for a 9 inch double crust pie
1  egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 427.8
Fat: 19.8 g
Saturated fat: 6.1 g
Carbohydrates: 58.6 g
Sugars: 30.1 g
Dietary fiber: 2.1 g
Protein: 4.7 g
Cholesterol: 30.9 mg
Sodium: 358.3 mg
Grape Jelly Sweet & Sour Meatballs


Ingredients:
ground beef, onion, egg, garlic clove, water, chili sauce

Directions:
Mix ground beef very well with first seven ingredients.
Roll  meat mixture into about 20 - 24 meatballs, until all of the mixture is used up.
Brown meat balls in frying pan with vegetable oil.
Turn down the heat to.
low, and cover for five to seven minutes.
Remove meatballs to a plate and drain off the grease.
Add jelly and chili sauce mixture to the pan, letting the jelly melt, and the sauce thicken.
Add the meatballs back into the pan, spooning sauce over the meatballs, and simmer for another five minutes or so.
No-Sugar Three Bean Salad
Category: salad
By QUIRKYIQ

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Ingredients:
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4  green onions, chopped
1 stalk celery, sliced
½ cup cider vinegar
¼ cup vegetable oil
1 tablespoon honey
½ teaspoon ground dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder  (Optional)
¼ teaspoon ground cayenne pepper  (Optional)

Directions:
In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 170
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 20.7 g
Sugars: 2.8 g
Dietary fiber: 5.8 g
Protein: 5.2 g
Sodium: 309.7 mg
Chicken With Smashed Baby Red Potatoes Pot Pie Style


Ingredients:
baby red potatoes, boneless skinless chicken breast halves, carrots, chicken broth, heavy cream, dried tarragon, butter

Directions:
Cook potatoes in water for about 12 minutes or until tender.
Sprinkle chicken with salt and pepper to taste.
In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
Turn chicken over, reduce heat, cover and cook for 8 minutes more.
Transfer chicken to plate to keep warm.
To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
Remove skillet from heat and stir in peas.
Coarsely mash potatoes with margarine and salt and pepper to taste.
Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.
My Special Friday Night Vegetarian Onion and Tomato Quiche


Ingredients:
olive oil, onion, tomatoes, eggs, gruyere cheese, dried thyme, Dijon mustard

Directions:
Pre-heat oven to 400° F (or 200° C].
Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
Remove from oven and allow to cool.
This can obviously be done in advance.
Saute the onion slices in the oil, and cook till they go golden.
Add the crumbled thyme, salt and pepper.
In a mixing bowl, whisk together the eggs and the cream.
Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
Next, spread the cheese evenly in the shell.
Follow by spreading the onions over the cheese.
They will not make a solid layer; distribute as evenly as possible.
Pour in the egg/cream mixture.
Lay the tomato slices on top.
Salt and pepper again, if desired.
Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
Remove from oven, serve, and enjoy!
Eyeball Potion


Ingredients:
Cool Whip Topping, blueberries, boiling water, gelatin, cold water

Directions:
USING a melon baller or small ice cream scoop, place 2 small scoops (about 2 tablespoons each] of whipped topping into each of 12 dessert dishes for "eyeballs." Place a blueberry in each scoop for the "pupil." Freeze 30 minutes or until firm.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon gelatin into prepared dishes around each eyeball, leaving the top of the eyeballs exposed.
REFRIGERATE 1-1/2 hours or until firm.
Apple Everything Cake


Ingredients:
half-and-half, milk, sugar, eggs, flour, baking soda, baking powder, salt, pure vanilla extract, apples, dark raisin, chocolate chips, pecans, flaked coconut, maraschino cherry, powdered sugar

Directions:
Grease and flour a large fluted cake pan.
Preheat oven to 325 degrees F.
Beat oil, milk, extract and sugar till well combined.
Beat in eggs to combine.
Sift dry ingredients together and beat into to wet mixture and combine well.
Stir in fruits and nuts.
Turn batter into pan and bake until tested done with wooden toothpick- about 60 to 75 minutes.
Cool in pan 15 minutes and remove to rack to cool well.
Wrap overnight before slicing for best flavor.
Dust with sugar/cocoa.
Freezes well.
Blister In The Sun


Ingredients:
white rum, Wild Turkey bourbon, blue curacao

Directions:
Place all ingredients with ice into a shaker glass., Shake and strain into 3 shot glasses., And down the hatch.
Fries and Beef Casserole


Ingredients:
ground beef, onion, French fries, corn, water, ketchup, dried parsley flakes, Worcestershire sauce, prepared mustard

Directions:
In a skillet, cook the beef and onion until beef loses its pinkness, then drain.
Grease a 13" x 9" x 2" baking pan, and layer half of the French fries, peas or corn, and meat.
Repeat the layers.
In a medium bowl, combine the soup, water, ketchup, parsley, Worcestershire sauce, mustard, salt and pepper.
Pour over casserole.
Bake, uncovered, at 350F for 30-40 minutes, or until hot.
Fish With Sesame Seed Sauce


Ingredients:
sea salt, salt, water, olive oil, onion, garlic clove, tahini, water, lemon juice, fresh parsley

Directions:
Sprinkle the fish with sea salt & refrigerate for at least 1 hour.
Preheat the oven to 375 degrees. Spray a 9-inch baking pan with cooking spray.
Mix the olive oil, salt & 1/2 cup of water in a nonstick skillet. Cook the onions in the skillet for 10 minutes or until the onions are soft & the water has evaporated.
Allow the onions to slowly turn golden brown, stirring occasionally. Add the garlic & cook for another minute or two.
Meanwhile, steam the fish over a pot of boiling water until the flesh is barely flaky. Cool & break into small pieces. Mix the fish in with the onions then spread into the baking dish.
Combine the tahini & 1/4 cup water by beating well in a mixing bowl. Gradually stir in the lemon juice until smooth & creamy.
Pour over the fish mixture & cook in the oven for 15 minutes. Allow to cool to room temperature.
Serve cool or chilled, garnished with fresh parsley.
Apple Refrigerator Pickles
Category: side-dish
By Angel_1988

I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.

Ingredients:
1 cup water
1 cup cider vinegar
1 cup white sugar
1 tablespoon whole allspice berries
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6  apples - peeled, cored and sliced
½ cup lemon juice

Directions:
Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings. Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.

Prep time: 20 mins
Cook time: 2 mins
Total time: 1 week
Yields: 2 - 1 quart jars

Calories: 86.6
Fat: 0.4 g
Saturated fat: 0.2 g
Carbohydrates: 21.4 g
Sugars: 18.3 g
Dietary fiber: 1.6 g
Protein: 0.3 g
Sodium: 3.3 mg
Garden Spaghetti Sauce


Ingredients:
sugar, white vinegar, tomatoes, onions, tomato paste, salt, garlic powder, oregano, black pepper, basil, bay leaves, celery, green peppers

Directions:
Saute onions, celery and green peppers.
Mix tog the vinegar, sugar and tomato paste, add all the spices to this mix.
Add this mixture with the tomatoes to sauted vegetables and stir to mix.
Simmer for about 30 minutes or until mixture is thick, stirring to keep from burning.
Cool slightly.
Add about 2 cups at a time into a blender to puree to make a smooth sauce.
Now it is ready to serve or freeze in serving size portions.
Seven-Up™ Pound Cake
Category: desserts
By RSHARRL

An easy pound cake from scratch is livened up with the addition of soda pop.

Ingredients:
1 cup butter
½ cup shortening
2 cups white sugar
4  eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts.  Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 417.3
Fat: 22.2 g
Saturated fat: 10.6 g
Carbohydrates: 50.8 g
Sugars: 28.8 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 88 mg
Sodium: 115.7 mg
Christmas Morning Cinnamon Toast


Ingredients:
sugar, cream cheese, margarine, sugar, cinnamon

Directions:
Mix first three ingredients well.
Cut crusts off 2 loaves of sandwich bread.
Roll each slice as flat as possible with rolling pin.
Spread sugar, egg yolk& cream cheese mixture on bread and roll into crescent.
Melt margarine.
Mix sugar with enough cinnamon to make it dark.
Roll crescents in melted margarine, then in cinnamon-sugar mix.
Freeze on cookie sheet for 30 minutes, and then put in plastic bags.
When ready to bake, remove crescents from plastic bags and place on cookie sheet. Bake frozen at 400 for about 10-15 minutes.
Aarsi’s Ultimate Gorgonzola Stuffed Mushrooms


Ingredients:
mushrooms, gorgonzola

Directions:
1] Discard the mushroom stems.
2] Wipe the mushrooms with a damp paper towel.
3] Line a baking tray with aluminum foil and spray some cooking oil on it .
4] Fill the mushrooms caps with cheese and place them the prepared baking tray.
5] Once all the mushrooms are set on the tray, spray them with some more cooking oil.
6] Bake for 10-12 minutes or until the cheese starts melting in a preheated 350-degree oven.
7] Serve hot and enjoy with cocktails and loved ones!
Tips:
1] It is important to use the cooking spray otherwise the mushrooms will develop wrinkles and loose moisture.
2] You can replace gorgonzola cheese with blue/cheddar or cream cheese.
3] You can also use Baby Portabella Mushrooms for this recipe.
Bruschetta al Pomodoro
Category: appetizers-and-snacks
By Ada

A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

Ingredients:
8  seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread

Directions:
Preheat the broiler. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes. Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 servings

Calories: 126.8
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 23 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 4.8 g
Sodium: 244.9 mg
Whole Wheat Pumpkin-Banana Muffins


Ingredients:
all-purpose flour, whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, pumpkin pie spice, bananas, applesauce, canned pumpkin, eggs, granulated sugar, brown sugar, walnuts

Directions:
Preheat oven to 350 degrees F.
Grease or line muffin tins with paper liners.
Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
Using whisk or spoon, stir until well mixed.
Combine remaining ingredients (except nuts] in a large mixing bowl; beat until smooth.
Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
Spoon into prepared pans or tins (fill cups until just about full].
Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
Noodles Romanoff


Ingredients:
water, cream cheese, ground black pepper, fresh garlic clove, dried sweet basil leaves, butter, dried parsley, pasta, romano cheese

Directions:
Fill a large pasta pot half way with water, add 1tsp salt and bring to a boil.
Combine water, cream cheese, pepper, garlic, and dried basil into a medium saucier over medium heat.  If using fresh Basil set half of it to the side for later use.  Grate Romano cheese and add half to saucier then stir to simmer.  Melt butter in separate container and hold for noodles.
Once the pasta pot starts to boil, pour in dried pasta and set timer for 8-15min (depending on pasta instructions.]  Cook pasta till al dente.
Once sauce is well combined and starts to simmer, lower heat to prevent burning.  Feel free to add additional seasoning to taste.  Be careful as this dish is rich and the chef tends to get used to the strong aromas!  From my own experience, you may have better luck if someone from outside the kitchen tastes your concoction so as not to overdue something --.
When timer goes off, check pasta for doneness; strain and return pasta to empty pot.  Fold in melted butter till noodles are well coated and somewhat free from sticking to each other.  Fold in parsley (or fresh basil if available] along with remaining cheese then plate.
Finish by ladling sauce on over pasta to guestï¿½s preference.
If cooking for one or two, makes awesome left-overs and can be reheated on stove or microwave with excellent results.
Lasagna


Ingredients:
olive oil, onions, ground beef, garlic clove, salt, black pepper, oregano, parsley, tomatoes, tomato puree, tomato paste, parmesan cheese, mozzarella cheese, ricotta cheese

Directions:
Heat oil in a 10 - 12 quart pot and sauté onions until golden brown.
Add ground beef, stir to break up and cook for 10 - 15 minutes. Add garlic, salt, pepper, oregano, parsley, tomatoes, tomato puree, tomato paste and 2 Tbs Parmesan cheese. Stir well, cover and simmer for 45 minutes.
Cook lasagna noodles in boiling salted water, drain and cover with cold water. Set aside till ready to use. You may wish to cook the noodles for the minimum time listed on the package so they are not to soft, Al détente.
Arrange in a 9 x 13 baking dish. 1/3 of the meat sauce, cover with 1/2 the lasagna noodles, 1/2 of the mozzarella, then 1/2 of the ricotta cheese. Sprinkle with 2 Tbs Parmesan cheese. Repeat, ending with a layer of meat sauce and the remaining Parmesan cheese. Bake in a 350°F oven for 30 minutes.
Leave it rest for 15 minutes after taking it from the oven.
Holiday Ham Any Day of the Year


Ingredients:
ham steak, salted butter, ground cloves, dark corn syrup, honey

Directions:
Preheat oven to 350.
In small bowl melt butter. Add ground clove, dark corn syrup and honey. Using whisk mix well.
Place ham steak in pie plate or other small baking dish. Pour honey mixture over ham and bake for 30 minutes. Remove ham steak and cut into 3 servings. Spoon a little sauce over each serving.
Quick Chili I
Category: soups-stews-and-chili
By Pam Smith

Easy chili with beans can be made as mild or spicy as desired. It's even better the next day.

Ingredients:
2 pounds ground beef
1  onion, finely diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 cup water
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon hot pepper sauce

Directions:
In a large stock pot lightly brown ground beef, and drain if needed. Add onion and garlic and cook until onion is translucent. Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce.  Simmer for 30 minutes and then serve.

Yields: 8 servings

Calories: 489.3
Fat: 31.3 g
Saturated fat: 12.4 g
Carbohydrates: 26.9 g
Sugars: 6.3 g
Dietary fiber: 7.8 g
Protein: 25.6 g
Cholesterol: 96.5 mg
Sodium: 1909.4 mg
Sausages With Hot Dip Sauce


Ingredients:
sausage, chili sauce, water, prepared mustard, basil, onion

Directions:
Cook sausages as directed on package; drain well on paper towels.
Cut sausages into chunks.
Combine sauce ingredients.
Simmer sauce for 20 minutes.
Warm the sausage chunks.
Stick with toothpicks.
Serve sausage chunks with sauce.
Tomatoes Stuffed With Lamb and Pine Nuts


Ingredients:
tomatoes, olive oil, garlic clove, onion, ground lamb, pine nuts, water

Directions:
Cut the tops off the tomatoes to form the lids, and set to one side. Carefully scoop out the seeds and jelly of the tomatoes with a teaspoon and set aside.
Heat up the oil in a smallish saucepan. Add the onion and cook until translucent. Add the garlic and cook a further minute.
Add the lamb mince and cook until lightly browned.
Add the pine-nuts, reserved tomato flesh and breadcrumbs. Cook a further minute or 2 until the mixture is well combined. Add some water to the mixture if it’s cooking too quickly.
Place the tomatoes in shallow baking dish. Spoon the lamb mixture into each tomato, ensuring that they're firmly stuffed.
Place the lids on top of the tomatoes and push down on top of the mixture.
Cover with foil and bake in a moderate oven for 20-30 minutes.
Uncle Sam's Kale and Sausage Soup


Ingredients:
olive oil, Italian sausage, pork sausage, yellow onion, garlic cloves, habanero, russet potatoes, chicken broth, kale leaves, sea salt, black pepper

Directions:
Start by bringing a pot to medium heat. If your pot that you use for soup isn't suitable for frying as well, use another and transfer all ingredients later to your soup pot.
Add the oil and Italian sausage. Cook for a few minutes and allow to brown. Do not over stir. If you find the oil to be smoking, your heat is too high. The oil should not smoke, but steam should of course come off the pan.
While you wait the few minutes for the sausage to brown, use this time to halve the onions, peel, and slice to make onion ring halves. I like texture, but if you prefer, you can dice them smaller. Add them to the sausage.
Dice the garlic and THINLY dice the habanero. Make sure to wash hands thoroughly afterward and don't scratch your eyes or other sensitive areas. Regret will follow. Add these to the mixture.
Add your herbes de provence. If you don't have that, don't worry. Liberally (about 1-2tsp of each] add some rosemary, sage,salt, pepper, oregano, basil and savory. Add a little more if you're using unseasoned sausage. Fresh herbs are fine to be substituted, and are probably better.
Occasionally stirring the mixture as it cooks, take your two potatoes, halve them, and make thin potato chip-like slices of them.
After everything is cooked (from the moment you added the oil about 10-15 minutes should have passed], now add your broth and the potatoes.
Bring it to a boil and continue to boil until the potatoes are soft.
Once the potatoes are soft, dice the kale to bite sized pieces and add to the mixture along with the milk. stir well.
Heat the mixture through, stirring occasionally. Just before it boils, it is ready.
Vegan Blueberry Chocolate Chip Muffins


Ingredients:
unbleached flour, whole wheat flour, sugar, salt, baking powder, soymilk, frozen blueberries, chocolate chips

Directions:
In a mixing bowl combine flour, sugar, salt and baking powder.
Add in milk and oil. If you find the batter is too thick, slowly add more milk until you are happy with the consistency.
Fold in blueberries, chocolate chips and chia seeds. Save some chocolate chips for topping the Muffins.
Pour into paper liners in a muffin or cupcake pan. Top with remaining chocolate chips.
Bake at 400 for 22-25 minutes.
Let cool for about 20 minutes on a cooling rack and enjoy :].
German Red Cabbage


Ingredients:
red cabbage, tart apples, sweet onion, water, cider vinegar, sugar, butter, salt, peppercorns, whole allspice, whole cloves, bay leaf, cornstarch, cold water

Directions:
In a large pot with tight fitting lid,  toss together cabbage, apples and onion.
Add water, vinegar, sugar, butter and salt.
Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie  with kitchen string to form a  bag.
Add spice bag to pot.
Bring to a boil.
Reduce heat; cover and simmer for 1-1/4 hours.
Remove spice bag. I.
In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.