xiaoxl/recipe_data huggingface dataset:
Veggie Burgers


Ingredients:
sweet potatoes, kidney beans, red onion, ground cumin, garlic cloves, sweetcorn

Directions:
Preheat the oven to 200C/390°F.
Peel and chop the sweet potato into small chunks, then place in a pan of boiling water and simmer for 20 minutes (until softened].
Meanwhile mix together the cooked quinoa, mashed kidney beans, ground almonds, onion, garlic, sweetcorn and spices until fully combined.
Drain the potatoes, then mash and mix with the rest of the ingredients.
Divide the mixture into 12 equal parts and shape into round balls. Flatten then bake for 35 minutes, turning once after 20 minutes.
Bacon, Garlic & Parsley Peas


Ingredients:
bacon, garlic, butter, fresh parsley

Directions:
Saute bacon until brown& crisp., Remove from pan to paper towels to drain., Discard all but 2 T drippings from pan., Add garlic and saute about 30 seconds., Add peas& butter to pan., Saute until heated through, about 5 minutes., Mix in bacon and season with salt& pepper., Transfer to serving dish and sprinkle with parsley.
Chocolate-Peanut Butter Thumbprint Cookie


Ingredients:
crunchy peanut butter, light brown sugar, granulated sugar, vanilla extract, egg

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
Bake until lightly browned and crisp on the edges, 15 minutes.
Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
Cook's Notes: These tasty cookies last for up to 2 weeks.
Bread and Butter Pudding


Ingredients:
butter, sugar, raisins, sultanas, eggs, vanilla extract, milk, nutmeg

Directions:
Grease a large ovenproof casserole dish with some of the butter.
Slice the bread and butter it.
Place them in layers in the bowl, sprinkling the fruit on top of each layer.
Whisk the eggs.
Whisk the milk, cream, sugar and vanilla essence.
Combine the eggs and the milk mixture.
pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated].  If there isn't enough liquid to cover the bread, add more milk and/or cream.
Sprinkle the top with grated nutmeg.
Bake in a medium oven for approximately 1 hour.
The top should be golden brown, and the pudding will rise.
Serve.
Jalapeno-Blue Cheese Burgers


Ingredients:
ground beef, blue cheese, onions, garlic, soy sauce, provolone cheese, mayonnaise, ketchup, lettuce, salt

Directions:
In a bowl, combine beef, jalopeno peppers, blue cheese, onion, garlic, soysauce, and salt totaste.
Mix well, and form into 6 patties.
Grill patties on grill and cook 7 minutes on each sideor until done.
Place slice of cheese on top of each patty, cover grill, and grill until cheese melts.
Combine mayonnaise and ketchup, and spread on bottom of each bun.
Top with lettuce, and serve.
Smoked Salmon and Lentil Salad
Category: salad
By Lynn Pennec

A luxurious twist on a wholesome and tasty lentil salad. Serve with fresh tomatoes, mesclun, and fresh bread.

Ingredients:
3 cups water
1 ½ cups dry lentils
1  bouquet garni
10 ounces smoked salmon, or more to taste
½ large red onion, minced
1 tablespoon snipped fresh chives
¼ cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Directions:
Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni. Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils. Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 477.6
Fat: 17.7 g
Saturated fat: 2.6 g
Carbohydrates: 47.4 g
Sugars: 2.3 g
Dietary fiber: 23.9 g
Protein: 31.9 g
Cholesterol: 16.3 mg
Sodium: 636.5 mg
Smoky Steak Marinade
Category: side-dish
By chaseplummer

This is a rich, smoky tasting marinade!

Ingredients:
½ cup Worcestershire sauce
¼ cup liquid smoke
1 ½ tablespoons salt
3 tablespoons seasoned salt
2 tablespoons garlic powder
2 ½ tablespoons onion powder

Directions:
Whisk together Worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved. To use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. Seal the bag, and refrigerate overnight. The following morning, discard the marinade, and cook the meat as desired.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 185.1
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 15.2 g
Sugars: 5.9 g
Dietary fiber: 0.9 g
Protein: 1.3 g
Cholesterol: 0 mg
Sodium: 5017.2 mg
Spaghetti With Shrimp, Chickpeas, and Feta


Ingredients:
spaghetti, chickpeas, large shrimp, roma tomatoes, feta cheese, fresh basil, of fresh mint, lemon zest, fresh lemon juice, dried oregano, lemon wedge, green olives, olive oil

Directions:
Cook spaghetti in salted water according to package directions.
Add chickpeas and shrimp during last minute of cooking; drain and return to pot.
Stir in tomatoes, cheese, basil (or mint], lemon zest, lemon juice, and oregano.  Season with salt and pepper.
Serve with lemon wedges and green olives, if desired; drizzle with olive oil.
Scandinavian Kringler


Ingredients:
flour, butter, water, butter, flour, eggs, powdered sugar, butter, milk

Directions:
Measure 1 cup flour into mixing bowl.
Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
Divide dough in half.
On ungreased cookie sheet, press each half into a 12x3 inch strip.
In medium saucepan, heat water and 1/2 cup butter to boiling.
Remove from heat; immediately stir in 1 cup flour until smooth.
Add eggs, 1 at a time, beating until smooth after each addition.
Stir in 1/2 teaspoon almond extract.
Spoon over crust, spreading to 3/4 inch from edges.
Bake 50-60 minutes until golden brown and puffy- Cool.
Blend powdered sugar, butter, almond extract and milk until smooth.
Frost, sprinkle with nuts.
Cut into 10-12 slices to serve.
Quick Chicken And Wine
Category: meat-and-poultry
By Mayra Martinez

This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!

Ingredients:
4  skinless, boneless chicken breast halves - cut into strips
2  eggs, beaten
½ cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
½ cup white wine
4 tablespoons butter

Directions:
Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed). In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 224.5
Fat: 12.2 g
Saturated fat: 6.8 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Protein: 22.9 g
Cholesterol: 133.8 mg
Sodium: 232 mg
Chicken Salad Sandwiches


Ingredients:
mayonnaise, olive oil, white wine, celery, basil, walnuts

Directions:
Mix all ingredients together (except bread] and let sit in fridge for at least 30 minutes (would probably be good sitting for longer, i.e. a couple hours or overnight, but we didn't do this and it was great right away.]
Put filling on bread or rolls and serve!
Brown Rice
Category: side-dish
By MONICA RODRIGUEZ

Easy enough for people who can't make rice at all, and everyone will love it!

Ingredients:
1 ½ cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
¼ cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil. Bake covered for 1 hour, stirring once after 30 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 to 6 servings

Calories: 425.3
Fat: 13.5 g
Saturated fat: 7.8 g
Carbohydrates: 66.2 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 8.8 g
Cholesterol: 33.4 mg
Sodium: 1091 mg
Pumpkin Carrot  Bread


Ingredients:
flour, pumpkin pie spice, pumpkin pie spice, baking soda, salt, sugar, pumpkin, eggs, water, carrot, craisins

Directions:
Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in carrots and raisins.
Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
Bake at 350 degrees for 60-65 minutes.  Cool.
Japanese Nabeyaki Udon Soup
Category: soups-stews-and-chili
By jaime

This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!

Ingredients:
6 cups prepared dashi stock
¼ pound chicken, cut into chunks
2  carrots, diced
⅓ cup soy sauce
3 tablespoons mirin
½ teaspoon white sugar
⅓ teaspoon salt
2 (12 ounce) packages firm tofu, cubed
⅓ pound shiitake mushrooms, sliced
5  ribs and leaves of bok choy, chopped
1 (9 ounce) package fresh udon noodles
4  eggs
2  leeks, diced

Directions:
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more. Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer  until eggs are slightly firm, about 5 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 548.2
Fat: 17.2 g
Saturated fat: 3.5 g
Carbohydrates: 53.4 g
Sugars: 8.5 g
Dietary fiber: 2.8 g
Protein: 42.2 g
Cholesterol: 206 mg
Sodium: 2491.2 mg
Spicy Gingerbread Cookies


Ingredients:
all-purpose flour, baking soda, baking powder, unsalted butter, dark brown sugar, ground ginger, ground cinnamon, ground cloves, black pepper, salt, eggs, unsulphured molasses

Directions:
In a large bowl sift together first three ingredients.
With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!
Mushrooms With Bacon, Sun-Dried Tomatoes and Cheese


Ingredients:
bacon, garlic, sun-dried tomato, heavy cream, parmesan cheese

Directions:
Cook bacon in a heavy skillet over medium high heat until crisp., Add mushrooms and cook until softened., Add garlic, cook 4 minutes., Add tomatoes and cream and cook until cream is absorbed., Sprinkle cheese on top, stir and cook 1 minute.
Best Date Squares Ever
Category: desserts
By Suzanne Poynter

These rich tasting squares use less sugar than other recipes but you would never know it. Bring squares to room temperature to serve, about 15 minutes.

Ingredients:
4 cups chopped pitted honey dates
¾ cup orange juice
½ teaspoon lemon juice
2 cups whole wheat flour
2 cups quick-cooking oats
¾ cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups unsalted butter, melted and cooled

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x11-inch baking pan and line with parchment paper. Heat dates, orange juice, and lemon juice in a large saucepan over medium-low heat, stirring often, until dates are soft, about 6 minutes. Stir whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt together in a large bowl; stir in melted butter. Press half of the oat mixture evenly into the prepared pan. Spread date mixture evenly over oat mixture; sprinkle remaining oat mixture evenly over date mixture and press down lightly. Bake in the preheated oven until golden, about 20 minutes. Allow to cool in the pan to room temperature, about 30 minutes. Refrigerate until chilled before cutting into squares, about 1 hour.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 24 squares

Calories: 251.1
Fat: 12.2 g
Saturated fat: 7.4 g
Carbohydrates: 35.5 g
Sugars: 20.7 g
Dietary fiber: 3.9 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 89.1 mg
Real Aioli
Category: side-dish
By Chef John

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Ingredients:
4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

Directions:
Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 /3 cup

Calories: 173.2
Fat: 18.7 g
Saturated fat: 2.6 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 160.6 mg
Apple and Cream Cheese Dessert


Ingredients:
cream cheese, granulated sugar, vanilla extract, unsalted butter

Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.
Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you'll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.
Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.
Top with ice cream.
Hazelnut Chicken With Pear Sauce & Blue Cheese


Ingredients:
hazelnuts, flour, salt, olive oil, egg, milk, boneless skinless chicken thighs, pears, butter, ground nutmeg, blue cheese

Directions:
Use about half the flour to lightly coat the chicken.
Add the remaining flour to the nuts, bread crumbs and 1 Tablespoon oil, mixing well.
Beat the egg and milk together.
Dip each chicken piece into the milk mixture, then completely coat with nut & crumb mixture. Set on a cake rack over a baking pan and chill for 30 minutes.
Set oven to 350F and remove chicken from refrigerator.
Clean any crumbs out of the pan and coat the pan with the remaining olive oil.
Cook the chicken 30 minutes, turning once. Check with a thermometer.
While the chicken is cooking, peel and core the pears.
Mash with the butter and nutmeg until smooth and creamy. (Or use the food processor].
Plate by placing a portion of sauce on the plate, with the chicken on top. Sprinkle with the crumbled cheese.
Creamy Corn Casserole


Ingredients:
milk, black pepper

Directions:
Preheat oven to 350 degrees.
Mix all ingredients together and pour into a 1 1/2 quart casserole dish that has been lightly coated with oil or sprayed with non-stick spray.
Bake for approx 1/2 hour or until slightly set and beginning to brown on top.
Byndii's Potato Salad


Ingredients:
potatoes, bacon, onion, celery rib, mayonnaise, salt, pepper, eggs

Directions:
Peel and cube potatoes, boil in salted water until just cooked, drain and cool.
Pan-fry the bacon until it reaches your preferenced cooking, I like mine crispy usually but in the potato salad I like it -just- cooked.
Chop 4 of the eggs roughly, and the other 4 into halves.
Gently combine the potatoes with all the other ingredients minus the halved eggs.
Scoop into the serving bowl, and decorate the top with the egg halves. Cover with cling wrap and rest in the fridge for a few hours prior to serving.
Serve and enjoy :].
Prawn Party Pies


Ingredients:
unsalted butter, leek, garlic clove, plain flour, dry white wine, lemon juice, dill, flat leaf parsley, Dijon mustard, puff pastry

Directions:
Melt the butter in a saucepan over low heat.
Add the leek and garlic and cook, stirring, for 2-3 minutes until softened.
Season the prawns and add to the pan. Stir for 2 minutes or until just cooked, then remove the prawns with a slotted spoon and set aside.
Add flour to the pan and cook, stirring, for 1 minute. Add stock and wine and whisk to remove any lumps. Increase heat to medium then cook for 10 minutes or until liquid has reduced.
Stir in cream, then simmer for a further 10 minutes or until mixture is thickened and reduced by half. Remove from the heat and allow to cool slightly.
Add lemon juice, herbs and mustard, then return the prawns to the mixture. Season, then cool completely.
Using shells or ramekins as a guide, cut 12 pastry lids, leaving a 5mm border. Make light incisions in the pastry lids, following the shape of the shells.
Divide filling among shells and top with pastry, pressing edges to seal. Chill for 15 minutes.
Preheat oven to 200°C.
Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.
Chilled Green Bean Vinaigrette


Ingredients:
fresh green beans, onion, Dijon mustard, white wine vinegar, olive oil, lemon juice

Directions:
Steam beans until JUST crisp-tender (do not over cook, the texture should be firm not soft].
Rinse/plunge in ice water or very cold water; drain very well.
In a bowl combine oil, mustard, wine vinegar, lemon juice, salt and pepper (adjusting all ingredients to taste].
In a large bowl place the beans and chopped onions.
Pour the vinaigrette over, and toss well to combine.
Adjust salt and pepper to taste.
Cover and chill for a minimum of 5 hours.
Baked Haddock with Spinach and Tomatoes
Category: seafood
By Mia

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Ingredients:
1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer. Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg  and cook for about 3 minutes. Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork. While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup.  In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 183.4
Fat: 5.4 g
Saturated fat: 2.7 g
Carbohydrates: 9.2 g
Sugars: 3.1 g
Dietary fiber: 3.9 g
Protein: 25.8 g
Cholesterol: 75.8 mg
Sodium: 466 mg
Perfect Peppermint Patties


Ingredients:
confectioners' sugar, butter, margarine, vanilla extract, evaporated milk, shortening

Directions:
In a bowl, combine first four ingredients., Add milk and mix well., Roll into 1-inch balls and place on a waxed paper-lined cookie sheet., Chill for 20 minutes., Flatten with a glass to 1/4"., Chill for 30 minutes., In a double boiler or microwave-safe bowl, melt chocolate chips and shortening., Dip patties and place on waxed paper to harden.
Crock Pot Maple Ham


Ingredients:
ham, real maple syrup, unsweetened applesauce, cinnamon

Directions:
Put ham into crock pot (make sure it fits!] Put syrup, applesauce and cinnamon into a measuring cup and whisk them together to form a glaze.
Pour the glaze over the ham in the crock pot.
Turn the crock pot on high for 1 hour to seal in heat.
Turn down to low after first hour and cook for 4 more hours.
When done take out, slice and enjoy!
Rhett Butler (Cocktail Beverage)


Ingredients:
orange Curacao, fresh lemon juice, fresh lime juice, soda water

Directions:
Pour Curacao, Southern Comfort & both juices into a shaker of ice., Shake & pour into an 8 oz highball glass., Top w/soda water & garnish w/orange slice & mint leaves as desired.
Cranberry  Sparkler


Ingredients:
"cranberry juice"

Directions:
In a pitcher, mix all ingredients., Serve over ice and garnish with an orange wedge.
Garlic and Parsley Herb Butter


Ingredients:
sweet unsalted butter, fresh parsley, garlic cloves, fresh marjoram, fresh thyme, fresh sage, fresh ground black pepper

Directions:
Let butter soften to room temperature., Beat in other ingredients., Pack butter into molds or crocks or form balls with a melon baller., Chill for at least 3 hours before serving., Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.