xiaoxl/recipe_data huggingface dataset:
August Sunset Mocktail


Ingredients:
passion fruit juice, pink grapefruit juice, cranberry juice, pink grapefruit

Directions:
"In a cocktail shaker filled with ice, combine juices.  Shake to mix. Strain into a Martini glass and garnish with a pink grapefruit slice."
Apple Spice Blend


Ingredients:
cinnamon sticks, whole cloves, nutmeg, whole allspice

Directions:
"Place all ingredients in a mini food processor or coffee grinder; process till finely ground."
Lemon Pickle - Jamie Oliver's


Ingredients:
mustard seeds, olive oil, curry leaf, Urad Dal, chili powder, wine vinegar, lemons

Directions:
Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
Fry the mustard seeds in the hot oil.  As they begin to pop add the curry leaves and the urad dal.
Lower the heat and cook until brown, then add the vinegar.
Cook until the dal is soft - test one as they will be really hard if not cooked through.
Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
This can be stored in the fridge for a few days if you wish.
Jack Daniels Chicken


Ingredients:
boneless skinless chicken breasts, shallots, scallions, chicken broth, heavy cream, tarragon

Directions:
Saute chicken breasts in butter (approx 7 minutes per side]; wrap in foil and keep warm in 350* oven.
Saute shallots.
Add Jack Daniels and light with a match, flame will be high, let flame die down.
Add broth and tarragon.
Fast boil, uncovered, until sauce reduces to thick syrupy glaze (this takes longer than you think, approx 25 mins].
Add lemon juice and cream; simmer until thickened (approx 15 mins].
Put chicken breasts into sauce to coat.
Serve with pasta or rice to utilize the yummy sauce.
(I serve it with Penne Pasta and just toss the pasta in with the chicken and the sauce].
Meat Roll-Ups


Ingredients:
lean ground beef, cheddar cheese

Directions:
Begin to brown ground beef in a large skillet. Once a little moisture has come out of the beef, stir in the onion soup mix and continue until all the meat is browned, over medium-high heat.  Make sure ground beef is crumbled to small pieces well.
Remove from heat.  Drain off any excess fat.  Stir in cheese until melted and well combined.  Set aside to cool.
Preheat oven to 375-degree F.
Loosely roll out the crescent dough as directed on package.  Cut each crescent in half (into 2 triangles], creating 16 triangles from each package.
Place a heaping teaspoonful of the beef mixture onto each triangle's center.  (The beef mixture only needs to be cooled enough so that you can handle it with your fingers.].
Roll each triangle to enclose. Tuck dough points under, pinch to close any openings, and place that doughier side down onto ungreased cookie sheets.
Bake about 11 minutes, flipping over about 5 minutes into bake time, careful not to burn bottoms.  Serve warm or let cool and freeze.
To serve after freezing:  No need to thaw - Warm in preheated 325-degree F oven for 10-13 minutes.
Unleavened Bread


Ingredients:
flour, water, olive oil, salt, egg

Directions:
Mix flour, water, olive oil, salt and egg together.
Make 10 balls.
Roll out like pie dough (is sticky] into 4 inch circles.
Bake at 375 degrees Fahrenheit for 10 minutes; better at 350 degrees Fahrenheit for 15 minutes.
For most ovens will brown some on bottom and sides but not top.
Escabeche Hot and Sour Chicken Soup


Ingredients:
whole chicken, water, yellow onions, carrots, bell pepper, vinegar, jalapeno chiles, garlic cloves, dried oregano leaves

Directions:
Put the water in large pot to boil.
Salt and pepper the chicken pieces and brown in large fry pan. Pour off rendered fat and add chicken to boiling water and cook for 10-15 minutes.
Add chiles, oregano, garlic, salt and pepper and turn down heat. Simmer for five to ten minutes.
Add vegetables and vinegar. Simmer for ten minutes. or until vegetables are tender and serve.
Philly-Style Sandwiches for the George Foreman Grill


Ingredients:
butter, garlic powder, onion, green bell pepper, seasoning salt, mozzarella cheese, provolone cheese

Directions:
Preheat both sides of the electric griddle to medium-high heat.
In a small bowl mix the soft butter with garlic powder.
Lightly butter all of the roll halves.
Place on the grill buttered side down and toast until lightly browned; remove and place on a plate/s, then place 2 slices of cheese over 4 bread halves; set aside.
On one half of the grill place the mushrooms, onion slices and bell pepper, then season lightly with seasoned salt and black pepper.
On the other side of the grill place the roast beef then season the beef lightly with freshly ground black pepper if desired.
Cook stirring each group separately as they cook.
When the veggies are tender and the beef is hot divide the hot beef onto the cheese slices then top with the veggies.
Top with the remaining bread halves.
Sesame Crusted Trout With Ginger Scallion Salad


Ingredients:
trout, sesame seeds, lemon juice, salt, pepper, butter, fresh ginger, scallion, soy sauce, garlic clove, sugar, red pepper flakes, orange zest, of fresh mint, cilantro

Directions:
Trout: Rinse each trout under cold water and pat dry.  Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well.  In a heavy-bottom, large saute pan, heat the butter and oil until the foam subsides.  Place the trout skin-side-up in the pan.  Season with salt and pepper.  Lower the heat to medium and cook about 5-8 minutes; flip, and cook another 5-8 minutes, or until the flesh is pinkish white and flaky.
Ginger Scallion Salad: Combine all ingredients and taste for seasoning, adjusting if necessary.  Pile a little of the salad on top of each trout.
Quick Taco Soup


Ingredients:
ground beef, turkey, onion, pinto beans, kidney beans, black beans, corn, frozen corn, stewed tomatoes, tomato sauce, chilies, water, green onion

Directions:
Brown the meat and onion.
(Meat is optional] Add to a large pot with all the canned items.
Add the water and dry package ingredients.
Stir until well mixed over a medium heat.
Cook until hot (about 15-20 minutes].
Serve in soup bowls topped with chopped onion and grated cheese.
Serve with corn chips and other toppings on the side.
Roasted Ratatouille


Ingredients:
eggplant, zucchini, Spanish onions, cherry tomatoes, garlic cloves, dried oregano, dried basil, olive oil, fresh basil leaves

Directions:
Line a sheet pan with aluminum foil.
Spray with cooking spray.
Cut the eggplant unpeeled into 1" cubes.
Cut the zucchini into 1" cubes.
Cut the red pepper into 1" cubes.
Cut the onion into large wedges maybe 8-10 pieces.
Leave the tomatoes whole and also the garlic if using.
Put all vegetables on prepared pan.
Sprinkle with salt and pepper to taste and dried herbs.
Drizzle with Olive oil.  Use your hands to toss gently and coat everything with seasoning and oil.
Bake at 350F for about 1 hour.  Turn every 15 minutes.
While it is warm toss with fresh basil and crumbled goat cheese.
Mediterranean White Bean Spread With Fresh Herbs


Ingredients:
white kidney beans, garlic, lime juice, olive oil, basil, thyme, salt, fresh ground black pepper

Directions:
Place beans, garlic, lime juice, and olive oil in food processor or mini-chopper; process until smooth.
Add the rest of the ingredients and pulse until well mixed and the herbs are chopped as coarsely or finely as you like (I like them almost liquified].
Refrigerate for at least a few hours so the flavors blend (overnight is even better].
Southern Beef Stroganoff


Ingredients:
ground beef, garlic cloves, olive oil, mushroom, onion, sour cream, heavy cream

Directions:
Brown ground beef in a large sauce pan over medium high heat.
Remove from pan, add olive oil, garlic, onions and mushrooms, saute till lightly browned.
Put ground beef back into pan and add Bullion, Sour cream and Cream.
Cook through till thickened.
Serve over egg noodles.
Jessie's Long Island Cocktail


Ingredients:
vodka, rum, triple sec

Directions:
Mix liquors together first in a shaker, or large ice filled glass, or a pitcher., Then add sour mix and 7-up/Sprite to taste., I like sour mix so I add more than most people., Can garnish with fruit, but not necessary., Drink responsibly :]  Enjoy!
Five-Spice Tilapia With Citrus Ponzu Sauce


Ingredients:
green onions, lemon juice, low sodium soy sauce, brown sugar, fresh ginger, five-spice powder, salt, canola oil

Directions:
Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
Combine five-spice powder, salt, and pepper.
Sprinkle both sides of fish evenly with spice mixture.
Heat oil in a large nonstick skillet over medium-high heat.
Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Remove from skillet, and serve with sauce.
Spiced and Candied Vegetarian Bacon


Ingredients:
chili powder, light brown sugar, vegetarian bacon

Directions:
Set your oven at 300*F.
Mix the chili powder and brown sugar in a bowl, stirring to mix completely.
Place parchment paper on a baking sheet or spray sheet pan with cooking spray.
Coat both sides of the bacon well with spice mix. I patted it on.
Lay the coated bacon on the parchment paper.
Bake 10-15 minutes(start with 10 minutes, but you may need a few more minutes, depending  on what veggie bacon you use]. Remove immediately to a plate. My bacon stuck to the paper when I left it to cool and I had to heat it up to unstick it from the paper. The bacon will crisp up as it cools.
Enjoy!
Condensed Milk Chocolate Frosting
Category: desserts
By Robin J.

Rich chocolate frosting.

Ingredients:
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 tablespoon water
½ teaspoon vanilla extract

Directions:
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt.  Cook and stir until it thickens, about 10 minutes. Remove from heat.  Stir in water; cool. Stir in vanilla.  Store at room temperature.

Yields: 1 1/2 cups

Calories: 77.3
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 11.5 g
Sugars: 10.7 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 6.7 mg
Sodium: 33.3 mg
Raspberry Chipotle Cream Cheese Appetizer


Ingredients:
"cream cheese"

Directions:
Place cream cheese on shallow serving dish.
Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.
Fresh Cucumber Salad


Ingredients:
pickling cucumbers, onions, salt, white vinegar, sugar, celery seed, mustard seeds

Directions:
Mix cucumbers, onions, peppers and salt in one bowl and set aside.
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil.
Remove from heat and let cool for one hour before pouring over cucumber mixture.
Pour mixture over vegetables.
Put in jars and store in refrigerator.
Will keep up to 2 months.
Angel Food  Dessert


Ingredients:
milk, milk, cornstarch, eggs, sugar, boiling water, strawberry Jell-O gelatin dessert, crushed pineapple

Directions:
boil the milk sugar eggs and cornstarch  5 minutes  in a double boiler
mix the jello with the boiling water
add the custard mixture
over the jello
stir until the jello is dissolved
add  the crushed pineapple
let all get quite stiff
add 1 pint whipping cream
measure before whipping
make a big angel food cake in loaf pan (i buy a big angel food in store ].
after its cut in two  the length wise  put the filling in between and on top.
Seasoned Roast Vegetables


Ingredients:
water, olive oil

Directions:
Place vegetables in a pan.
Combine soup mix & water and pour over vegetables, add olive oil.
Stir vegetables to get an even coating.
Bake at 180.C for approx 2 hours or until vegetables are tender.
Check and stir the veggies every half hour or so to avoid them sticking and add more water if necessary.
Cinnamon Blueberry Smoothie


Ingredients:
banana, frozen blueberries, cinnamon, vanilla extract

Directions:
Place all ingredients in blender and blend to desired consistency adding more milk or water as needed.
Enjoy !
Punky's " It's Almost Payday-Chicken and  Angel Hair "


Ingredients:
angel hair pasta, tomatoes, olive oil, garlic cloves

Directions:
Cook angel hair according to directions.
In sauté pan, heat oil and cook garlic and mushrooms.
Add tomatoes and Italian seasoning and garlic salt if you wish. Cook for about 5 minutes or so.
At this point you may put the chicken in with the sauce (I put it on at the end].
Put desired amount of pasta on plate and then desired amount of sauce on top (add chicken if you haven't done so]. Sprinkle with Parmesan cheese if you wish.
Enjoy.
Jamaican Fried Snapper
Category: world-cuisine
By Chef Robert

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Ingredients:
1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½  white onion, sliced
⅛ teaspoon minced garlic
½  large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1  allspice berry, cracked
¼  habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

Directions:
Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper. Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate. Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes. Serve fish topped with onion mixture spooned over the top.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 whole fish

Calories: 770
Fat: 50.9 g
Saturated fat: 6.9 g
Carbohydrates: 4.9 g
Sugars: 2.4 g
Dietary fiber: 1 g
Protein: 70.3 g
Cholesterol: 124.8 mg
Sodium: 1035.7 mg
Enchilado De Camerones (Shrimp in Red Pepper Sauce)


Ingredients:
olive oil, onion, garlic cloves, paprika, crushed red pepper flakes, salt, cilantro, dry red wine, capers, tomatoes, medium shrimp, fresh lime juice, whole wheat tortillas, avocado, chipotle hot sauce, queso fresco, feta cheese

Directions:
Heat oil in a Dutch oven over medium high heat.
Saute onions and peppers until softened, about 3 to 5 minutes.
Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
Add cilantro, wine, capers, and tomatoes (breaking up with hands].
Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.
Baachsh - Traditional Bochari Rice, Meat and Coriander Dish


Ingredients:
onion, ground beef, rice, fresh coriander, turmeric, black pepper, salt, water

Directions:
Heat oil in a saucepan and add onion.
Sauté onion until it becomes transparent.
Add ground meat and stir so it doesn't "clump" together.
Stir in turmeric and pepper and let cook for 30 minutes.
Add the rice, salt and coriander and mix well until the mixture of rice, meat, onions and coriander is uniform and rice has turned yellow from the turmeric.
Add water and leave the mixture to boil until the water has mainly been absorbed, then lower the heat and cover the pot with a towel and then the lid (the towel will absorb the water vapor].
Leave to simmer for 15 minutes.
Fluff the rice and serve!
Ham and Brie Sandwich
Category: main-dish
By sweet tea

This tasty sandwich was inspired by one I had in a little cafe. Enjoy!

Ingredients:
6 slices black forest ham
½ (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil

Directions:
Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil. Heat a grill pan over medium heat.  Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 2 sandwiches

Calories: 457.2
Fat: 24.5 g
Saturated fat: 11.3 g
Carbohydrates: 42.7 g
Sugars: 9.4 g
Dietary fiber: 1.6 g
Protein: 16.8 g
Cholesterol: 56.8 mg
Sodium: 879.6 mg
Chocolate Bar Fondue
Category: desserts
By sal

A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.

Ingredients:
32 ounces milk chocolate, grated
1 ¼ cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
⅓ cup hot water

Directions:
In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 cups

Calories: 122
Fat: 7.8 g
Saturated fat: 4.5 g
Carbohydrates: 11.4 g
Sugars: 9.7 g
Dietary fiber: 0.6 g
Protein: 1.6 g
Cholesterol: 12.8 mg
Sodium: 17.1 mg
Carrot and Feta Lasagna


Ingredients:
butter, leek, garlic cloves, carrots, fresh basil, eggs, pepper, feta

Directions:
Grease ovenproof dish.
Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft.
Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil.
Combine eggs, cream and pepper in bowl, mix well.
Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture.
Repeat layers, finishing with egg mixture.
Bake uncovered in moderate oven about 50 minutes or until firm and browned.
French Egg and Bacon Sandwich
Category: breakfast-and-brunch
By Amber

French Toast with egg and bacon in the center with maple syrup on top. Sprinkle with powdered sugar if desired.

Ingredients:
2  eggs, beaten
4 slices bread
4 slices bacon
2  eggs
½ cup maple syrup

Directions:
Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until  browned on both sides. Set aside but keep warm. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs. Place one piece of   on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast.  Following that by pouring on the syrup.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 738
Fat: 37 g
Saturated fat: 11.9 g
Carbohydrates: 79.3 g
Sugars: 49.8 g
Dietary fiber: 1.2 g
Protein: 22.9 g
Cholesterol: 410.1 mg
Sodium: 954.1 mg
Pork Loin Roast


Ingredients:
dried oregano, salt, pepper

Directions:
Inject marinade from one end to the other.
Sprinkle half the oregano, salt and pepper on one side, then rub it in and turn over and repeat.
Cook on low covered for 6 hours. No peeking.
I used a slow cooker.
This recipe is for pork loin. Not blade, shoulder or picnic.
Ethiopian Cabbage Dish
Category: side-dish
By stamarex

My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.

Ingredients:
½ cup olive oil
4  carrots, thinly sliced
1  onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5  potatoes, peeled and cut into 1-inch cubes

Directions:
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

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

Calories: 427.9
Fat: 22.2 g
Saturated fat: 3.1 g
Carbohydrates: 54.1 g
Sugars: 10.1 g
Dietary fiber: 10.1 g
Protein: 6.9 g
Sodium: 428.5 mg
Dude Ranch Chicken


Ingredients:
cheese, Ro-Tel tomatoes, diced green chilies, flour tortilla

Directions:
Preheat oven to 375°F.
Spray a 2 1/2 quart or a 11x7x2 baking dish, set aside.
In a large bowl, combine chicken, 1 cup Fiesta blend Mexican cheese, soups, Ro-tel, green chilies and blend well.
Set aside 12 tortilla wedges.
Mix remaining tortilla wedges into chicken mixture.
Spoon mixture into baking dish.
Bake, uncovered for 30 minutes or until heated through.
Carefully remove from oven, tuck remaining tortilla wedges around inside edge of baking dish, top with 1 cup cheddar cheese.
Bake 5 minutes longer.
Cooking Light's Turkey Mini Meatloaves


Ingredients:
onion, fresh parsley, Worcestershire sauce, salt, dried oregano, fresh ground black pepper, ketchup

Directions:
Preheat oven to 350 degrees.
Heat a small skillet over medium-high heat.  Coat pan with cooking spray.  Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly.
Combine onion, breadcrumbs, and next 7 ingredients (through egg white] in a large bowl.
Stir in 2 tablespoons of the ketchup.
Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet.  (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.].
Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl.  Brush ketchup mixture over meat loaf tops.
Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.
Bahamian Pina Colada


Ingredients:
"white rum"

Directions:
In a blender, combine ingredients and blend., Garnish with a pineapple wedge and a cherry.
Cold Brew With Coconut Ice Cubes


Ingredients:
coffee beans, sweetened flaked coconut, sweetened condensed milk, kosher salt

Directions:
In a jar with a tight fitting lid, combine coffee grounds and 2 ¼ cups cold water. Stir to combine. Cover and set aside at room temperature for at least 12 hours.
Meanwhile, make coconut ice cubes. Preheat oven to 350 and spread coconut onto a rimmed baking sheet. Transfer to oven and toast until golden, stirring occasionally, about 20-25 minutes. Let cool completely.
In a measuring cup, combine sweetened condensed milk, 2 ½ cups warm water, and a pinch of salt. Stir to combine.
Divide among two 15-cube, 15-ounce capacity silicone ice cube tray. Divide coconut among cubes.
Transfer to freezer and freeze until firm, at least 2 hours.
Strain the coffee twice through a sieve lined with a coffee filter or cheesecloth.
Pour the strained coffee into a large pitcher. Add remaining 2 ¼ cups cold water.
Divide among glasses and serve with ice cubes.
Curry Chicken and Cucumber Salad


Ingredients:
mayonnaise, curry powder, cinnamon, onion, parsley, cucumber, celery

Directions:
Whisk together mayo, curry powder, vinegar, onion, cinnamon, and salt and pepper in large bowl.
Add chicken and celery and toss well.
Place cucumber slices around salad before serving.
NOTE: Can be chilled in fridge for up to two days.