HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk and sugar in top of double boiler; cook until well blended, stirring constantly. Remove from heat. Stir in butter. Cool slightly. Add gradually to beaten egg. Blend in remaining ingredients. Drop from tablespoon, about 2 inches apart, onto greased cookie sheets. Bake at 350° about 10 minutes. Remove immediately from cookie sheet. Makes approximately 3 dozen.
Mix well all ingredients. Pour over chicken wings in baking dish. Cook 2 hours at 250°. Keep turning.
Cook noodles according to directions on package until just barely tender. Drain. In a skillet melt butter and saute cabbage until tender. In 2 1/2-quart buttered casserole place a layer of half the noodles, then half the cabbage and all the ham. Then layer the rest of the cabbage and noodles on top. Scald the milk and slowly add to the beaten eggs, beating constantly. Add salt and pepper and beat well. Pour over casserole layers and bake at 350° about 1 hour or until inserted knife comes out clean.
Combine sugar, cocoa and oleo and mix well. Add eggs, milk and vanilla to this mixture. Pour into 2 unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Cook broccoli according to package directions. Drain. Place broccoli spears on bottom of baking dish. Break up chicken over top. Mix soup, lemon juice and mayonnaise. Pour on top. Sprinkle cheese on top. Mix bread crumbs with melted butter. Sprinkle on top. Cook at 350° for 35 minutes.
Saute onions and bell peppers in butter. Add cream of mushroom soup. Cook about 15 minutes. Add peeled shrimp and crab meat. Cook on medium to low heat for 10 to 15 minutes. Mix together with 1 1/2 to 2 cups cooked rice. Season well and pour into buttered casserole dish. Top with bread crumbs. Bake at 325 for 30 minutes. Last 5 minutes; top with cheese.
Place a thick layer of raw potatoes in a casserole dish which has been buttered. Sprinkle rice over potatoes. Cover rice with ground beef. Add layer of chopped carrots, then green peppers, onions, salt and sugar. Add tomatoes which you have chopped up with the juice. Cover tightly and cook at 350° for 2 1/2 hours.
Season chicken with salt and pepper. Combine Parmesan and bread crumbs. Dip each chicken breast into margarine then roll in cheese mixture. Roll chicken and place in baking dish seam side down. Sprinkle top of chicken rolls with additional Parmesan. Bake at 350° for 30-40 minutes.
Saute onion in margarine. Add mushroom soup, water and milk. Stir well and bring to a boil. Pour in 4 cups egg noodles and stir well. Boil for 10 minutes, stirring occasionally. Pour in cheese cubes and stir until cheese melts. Lower heat and add tuna. Simmer until hot. Add salt and pepper. Stir and serve immediately.
Preheat oven to 350°. In a large mixing bowl, mix together ground beef, bread crumbs, onion, beaten egg, horseradish, salt, ketchup, milk and Lawry's seasoning salt.
Cut apples in quarters. Roll each biscuit out thin and cut in half. Roll 1 piece of apple in dough (20 pieces of apples and 20 pieces of dough). Place in baking dish. Heat sugar, water, margarine, vanilla and cinnamon. Pour over apples. Sprinkle a little cinnamon on top. Bake 35 minutes at 350°.
Combine butter, flour, salt and pecans. Mix and press into a 9 x 13-inch pan. Bake about 15 minutes or until light brown at 350°. Cool.
Beat eggs; add salt. Beat well until foamy. Add flour, enough to handle dough. Roll thin; let dry and cut and set awhile. Add to boiling broth. Cook until tender.
Preheat oven to 350°. Cook broccoli for 5 minutes, drain well. Combine soup, mayonnaise, egg, cheese, onion and pepper to taste. Add broccoli and mix together well. Spoon into greased baking dish, dot with butter and sprinkle with crushed crackers. Bake uncovered for 1 hour.
Mix all ingredients in a small bowl until thoroughly blended. Spoon into small, covered container and refrigerate. Makes 1 1/2 cups. Good on hot or cold meat or chicken or instead of sour cream on baked potatoes. Keeps up to 2 weeks in refrigerator.
Mix all ingredients together well and shape into balls. Cook in spaghetti sauce for 1 1/2 hours on a low flame.
Ingredients should be at room temperature. Melt butter. Add to applesauce and water. Place these in bread pan. Add all dry ingredients except yeast. Sprinkle in yeast so it is away from liquid. Add raisins halfway through kneading cycle.
Mix cake mix, eggs and oil until it cleans the sides of bowl. Press in greased 9 x 12-inch pan. Cover with chocolate chips and nuts. Press in. Bake for 30 minutes at 350°. Test with toothpick. Cut when cool.
Evenly spread pineapple in a greased 13 x 9 x 2-inch baking pan. Carefully spread pie filling on top. Sprinkle with dry cake mix. Dot with butter. Bake at 350° for 50 to 60 minutes or until the top is browned. Yield: 12 to 16 servings.
Brown meat and onions; drain off fat. Add 57 sauce, ketchup and seasoning, then add other ingredients and simmer for 30 minutes with lid on. Serve over rice. Freezes well.
Pick over and wash beans. Simmer first three ingredients 1 1/2 to 2 hours until just tender, not mushy! Add water if necessary. Turn into 2-quart baking pan. Add next four ingredients. Bake in slow 300° oven for 2 to 3 hours. Add water if necessary to keep beans moist while baking.
Stir 1/4 cup of the butter into the hot mashed potatoes. Whip cream cheese with sour cream until smooth and fluffy in the blender. Add cream cheese-sour cream mixture, salt and pepper to hot potatoes and mix well. Spoon into buttered casserole. Melt remaining butter and spread on top. Sprinkle with paprika. Bake at 325° for 30 minutes.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth for 2 minutes by hand or 1 minute by blender. Pour into plate. Bake for 50 to 55 minutes, or until knife comes out clean.
Cut up chicken in a 9 x 13-inch Pyrex dish. Pour stock over chicken. Add soup, salt and pepper to taste.
Peel and boil potatoes until done. Mash; add sugar and set aside. Chill. Fry meat gently; add chopped onion. Have 1 or 2 pans boiling water to which 1 tablespoon of salt has been added. When potatoes are cold, add eggs. Mix well. Add flour. Flour hands and spread dough over palm. Fill center with meat mixture. Drop in boiling water and cook 10 to 12 minutes.
Cook broccoli and drain. Add all other ingredients and mix well. Place in a greased casserole dish and bake at 350° for about 40 minutes.
In 2 to 3-quart casserole, place oil, celery, carrots and onion. Cover and microwave on High 2 to 4 minutes until softened. Stir in remaining ingredients and continue microwaving 2 to 3 minutes until hot. Stir and let stand a few minutes to blend flavors.
In a small bowl, break tuna into small pieces. Refrigerate several hours or overnight. Serve with corn chips.
Boil broccoli until tender. Chop onion into fine pieces. Combine onion, broccoli, chicken soup, cooked rice and 1 pack of cheese. Place in a large casserole dish. Take the other pack of cheese and sprinkle on top. Place in 400° oven for 45 minutes.
Cream butter, sugar and vanilla. Stir in potato chips and flour. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake at 350° for 12 to 15 minutes or until edges are lightly browned. Makes about 8 1/2 dozen.
Dissolve yeast and sugar in lukewarm water and let rise. Pour in one beaten egg and oil. Add liquid to flour and salt. Mix and knead for 5 to 10 minutes, until dough is smooth. Let rise; punch down and let rise again. Form dough into little balls and dip in mixture of melted oleo, egg, garlic powder and oregano. Take balls out with slotted spoon and shake off excess liquid. Put in 9 x 13-inch pan, close together, until pan is filled. Bake at 350° for 30 to 35 minutes, until browned.
Mix sugar, syrup and butter in heavy saucepan. Bring to a boil and cook 5 minutes. Remove from heat; add soda, cream of tartar and salt and stir. Immediately pour over popped corn and mix thoroughly. Place in large pan. Bake at 200° for 1 hour.
Bring water to a boil in a saucepan over high heat. Pour over the gelatin in a mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2-quart ring mold. Refrigerate overnight.
Mix all ingredients with mixer. Pour into two lightly greased loaf pans. Bake at 350° for one hour.
Bring water and sugar to a boil. Add cranberries. Boil until cranberries pop. Remove from heat. Add Jell-O and marshmallows. Add remaining ingredients. Pour into Jell-O mold and chill.
In a saucepan, put all 'cept aigs...bring to a boil 'n simmer fur a few minutes...cool.
Combine avocado, tomatoes and dressing; toss lightly. Chop lettuce finely; place on large platter in single thick layer. Place tomato and avocado mixture on top and garnish with apple slices around edges.
Sift sugar, salt and cocoa together into large microwave-proof bowl. In center of sugar mixture, place butter and milk. Microwave 30 seconds or until butter is melted. Beat until shiny. Add vanilla. Beat. Add nuts, if desired. Spread in greased 9 x 9-inch dish. Chill and cut into squares.
In a large saucepan, saute the onion and celery in butter until tender. Remove from the heat. Add bread, potatoes and parsley; mix well. Spoon into a greased 1-quart casserole. Bake, uncovered, at 350° for 45 minutes or until top is lightly browned. Yields 6 servings.
Brown meat. Add pepper, catsup, mustard, sugar, salt and vinegar. Bake at 350° for 1 1/2 hours or less.
Mix baking mix, milk and cheese until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for ten minutes or until golden brown. Mix margarine and garlic powder. Brush this over warm biscuits before removing from cookie sheet.
Place half of crushed cookies in a 9 1/2 x 13-inch pan. Blend the cream cheese and oleo until smooth. Fold in whipped topping and powdered sugar. In separate bowl, mix pudding, milk and vanilla flavoring according to box instructions. Fold pudding mixture into cream cheese mixture. Pour filling over cookie crust, then cover with remaining cookies. Chill before serving. Keep refrigerated.
Cook chopped frozen broccoli following directions on package. Cook rice; combine these two with Cheez Whiz. Bake at 300° for 15 to 20 minutes.
Put rice in pan; add water to level previously mentioned. Add salt and butter. Bring to boil. Cover and turn to low. Leave covered for 20 minutes. Perfect rice every time.
Beat eggs until fluffy. Add sugar gradually, beating after each addition. When mixture becomes stiff and hard to beat, add milk, cream, salt and vanilla. Mix thoroughly before pouring into freezer.
Can add some vodka to it, also. Makes 40 (4-ounce) servings.
Boil margarine, cocoa, cream and sugar for 2 minutes. Add vanilla, oatmeal and peanut butter. Stir all together and spoon out onto wax paper.
Mix cream cheese, sour cream and soup. Pour over chicken and bake at 350° for 1 hour.
Cream powdered sugar, Crisco, vanilla, almond extract and egg. Stir in flour, soda and cream of tartar. Refrigerate mixture 3 hours. Roll out and cut with cookie cutters. Sprinkle with sugar. Bake at 375° for 7 to 8 minutes.
Dissolve Jell-O in boiling water. Mix cream cheese with mayonnaise and add marshmallows; add to Jell-O and stir. Add pineapple, nuts and Cool Whip (may not need all of Cool Whip). Let set until jelled, preferably overnight.
Cream shortening; add sugar and cream again. Add eggs, beating well. Mix cocoa and coffee; add to creamed ingredients. Sift flour, soda and salt together; add to creamed ingredients, in thirds, with buttermilk. Beat for three minutes. Add vanilla and beat about 30 seconds.
Mix boiling water and cocoa and cool. Combine flour, sugar, soda, salt, vegetable oil and unbeaten egg yolks. Beat until fluffy and add 2 teaspoons vanilla. Beat 7 egg whites and 1/2 teaspoon cream of tartar. Fold into mixture. Bake in tube pan at 320° for 55 minutes, then at 350° for 10 to 15 minutes.
Mix everything, but hash browns, in large mixing bowl. Add potatoes and toss. Put in well-greased, 9 x 13-inch pan. Top with 2 cups crushed potato chips or corn flakes. Drizzle with 1/2 cup melted oleo.
Cook rice according to package directions. Combine cooked rice, celery, onions, margarine, parsley, salt and pepper. Mix well. Place into a lightly greased 13 x 9 x 2-inch baking dish. Top with chicken breasts. Combine soup and yogurt. Spoon over chicken breasts. Bake, uncovered, for 30 minutes at 350°. Remove from oven. Add carrots and top with paprika. Bake 15 minutes more.
Combine all ingredients and mix well. Spoon into well-greased and floured coffee cans (13 oz. size). Fill about half full. Let stand 1/2 hour, then bake at 350° for 45 to 50 minutes or until tester comes out clean.
In a salad bowl, toss the leaf lettuce, romaine lettuce and red onion with the	olive oil. Cut any large artichoke hearts into halves or quarters. Add to the lettuce mixture. Season with salt and pepper.
Blend all ingredients together; beat 5 minutes at medium speed. Bake at 325° for 1 hour in angel food or Bundt pan. Slice and serve with fruit, ice cream or sherbet.
Combine all ingredients. Mix well. Pack into an oiled 8-inch loaf pan. Bake at 400° for 1 1/4 hours or until done.
Mix all ingredients, except cheese. Pour in 13 x 9-inch or larger casserole dish or two (8-inch) square dishes. Make one, freeze one. Sprinkle with cheese. Bake at 350° for 35 minutes.
Drain pears; reserve 1 cup juice and bring to boil. Dissolve Jell-O in juice. Mix in cream cheese which has been softened with milk. When cool, add pears, mashed. Add Cool Whip. Pour into mold; chill.
Put pie filling into dish. Add pineapple. Sprinkle cake mix over this. Pour melted butter next. Put pecans on last. Bake at 350° for 45 minutes.
Cream butter and sugars. Add eggs, vanilla and melted chocolate. Add dry ingredients; mix well. Add chocolate chips and nuts.
Stir the first 4 ingredients together. Cook for 4 minutes on High. Take out and stir. Cook 4 more minutes. Take out. Add oleo and vanilla; cook 1 more minute. Take out. Add the soda; stir gently. Pour into buttered cookie sheet.
Saute chopped onion in cube of butter. Combine all ingredients in roasting pan. Cook in 200° oven for 4 hours. Stir often. Makes 5 quarts. Good to freeze.
Chop onion and cook in oil until tender. Add broth; heat until boiling. Add rice. Cook 20 minutes. Add chicken, cheese, salt and pepper. Cover and cook over low heat until cheese melts. Serves 6.
Mix margarine, flour and sugar together. Pat into a pizza pan. Bake at 350° for 12 minutes. Let cool.
Trim roast of all fat and gristle. Cut into julienne pieces 1/4 inch by 1 1/2 inches. In small bowl combine vinegar, salt, pepper and mustard. Whisk in oil until mixture is well blended. Add garlic powder. Pour mixture over meat and mix well. Cover and marinate 3 to 4 hours. Garnish with onion, hard-boiled eggs, pickles and tomatoes. Serve with hot French bread, if desired.
Brown chicken in butter. Then brown mushrooms. Place chicken in casserole. Mix soups (undiluted) and pour over chicken. Put mushrooms on top. Refrigerate for 1/2 hour. When ready to bake, add wine. Cover casserole and bake at 350° for 1 1/2 hours. Good with rice.
Combine chocolate and water in a large saucepan. Stir over low heat until chocolate melts. Add sugar and salt. Simmer 4 minutes, stirring occasionally. Add milk; stir and heat; do not boil. Pour into mugs. Top with whipped cream and dash of nutmeg. Serves 4.
In a large bowl, mix 2 cups of flour, sugar, salt and yeast. Combine milk, water and margarine in saucepan; heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make a stiff dough. Cover bowl with plastic wrap, then a towel. Set aside 20 minutes. Turn dough out onto heavily floured board. Divide dough in half. Roll each half into a 14 x 10-inch rectangle. Fill with choice of fillings.
Preheat oven to 325°. Lightly grease a 9-inch square baking pan; set aside. In bowl cream butter and sugar until light and fluffy. Stir in flour and blend well. With hands, gather up dough and press evenly over bottom of pan. Bake 40 to 50 minutes or until pale golden brown. Transfer pan to wire rack and cut into small squares. Let cool in pan. Makes 25 squares.
Mix all ingredients except 1/2 cup stuffing. Pour into greased baking dish. Sprinkle top with 1/2 cup herb stuffing. Bake at 375° for 40 minutes.
Combine all ingredients and store in dry place. Use either hot or cold, 1 rounded teaspoon per cup or glass.
Cut zucchini in half lengthwise and cut into slices 1/2-inch thick. In large frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat. Add half the zucchini and brown on both sides. Add remaining oil and butter and saute rest of zucchini. Remove with a slotted spoon. Dissolve 2 teaspoons salt in the vinegar. Remove hot pan from heat and add vinegar, stirring up any browned bits. Return zucchini to pan with raisins and 1/4 teaspoon pepper. Cook over medium-high heat until zucchini is tender, 10 to 20 minutes. Taste for seasoning and add salt and pepper if needed. Serve immediately or reheat when needed.
Drain cherries, reserving syrup. Add water to syrup to make 1 1/2 cups liquid. In medium saucepan, combine gelatin and syrup mixture. Heat and stir until gelatin dissolves. Remove from heat; stir in sherry. Chill until partially set. Reserve 2 pear halves; slice and set aside for garnish. Chop remaining pears; fold into gelatin along with cherries. Chill until firm. Unmold; garnish with lettuce leaves and pear slices. Refrigerate until ready to serve. Serves 8.
Mix softened cream cheese and Cool Whip until smooth. Spoon into crust and smooth. Pour on pie filling. Refrigerate.
Boil Jell-O, tapioca and water 4 minutes. Add Mandarin oranges and Cool Whip. Mix and refrigerate 4 or 5 hours.
Mix ingredients well and form long rolls with dough. Chill through. Cut into thin slices. May decorate with pecan halves. Bake at 400° for 6 to 8 minutes.
Mix cheese and egg yolks until fluffy. Beat egg whites and fold into mixture. Use mini-muffin tins. Butter generously. Pat approximately 1/2 teaspoon graham cracker crumbs in each cup. Shake to lightly cover bottom and sides. Fill tins with cheese mixture. Bake at 350° for 20 minutes. Cool 5 minutes. Top with blueberry or cherry pie filling. Remove carefully to a pretty glass serving piece.
Put chicken broth, water and bouillon cubes in a large pot. Add potatoes and onions. Boil until potatoes are tender. Reduce heat and add cream of celery and cream of mushroom soups. Add Cheez Whiz. Stir until melted. Top with bacon bits, if desired.
Cut cabbage in quarters (wedges). Place in strainer; rinse. Place in Dutch oven. Sprinkle cabbage with salt and pepper. Slice corned beef. Place two slices on top of each wedge (quarter) of cabbage. Steam on medium heat about 20 minutes. Add 1/4 cup water if needed; test for doneness. Do not overcook cabbage.
Melt butter in single layer cake pan or iron skillet. Add brown sugar and dissolve, then add pineapple. Combine flour, sugar, egg and milk and pour over pineapple. Bake at 350° for 30 minutes or until golden brown on top.
Boil sugar, water and salt to a hard boil stage, 250°. Put Creme in a mixing bowl and stir in hot syrup. Beat until stiff and stands in peaks. Fold in vanilla and nuts. Drop by teaspoon onto a waxed paper.
Beat eggs. Add sugar. Add buttermilk. Add melted margarine. Pour in crusts. Makes one 9-inch deep dish pie or 2 regular pies. Bake at 325° for 45 minutes or until done.
Mix chicken, celery, mayonnaise, soup, rice, lemon juice, onion and salt and pepper. Mix well and spread into a 12 x 8-inch greased baking dish. Sprinkle crumbs on top and bake 30 minutes at 350°. Can substitute chow mein noodles for crumbs.
Beat eggs, add milk and molasses, beating well. Add sugar, flour, salt, nutmeg, allspice and melted butter. Mix well and pour into unbaked pie shell and bake at 350° until set.
Mix all ingredients well. Pour into a 9 inch pie shell and bake at 400° for 30 minutes. Serve warm with ice cream or whipped topping.
Sift together flour, salt, confectioners sugar and baking powder. Cut in butter until it resembles coarse meal. Beat egg until light. Sprinkle 2 tablespoons beaten egg and vanilla extract over mixture. Blend well. Form into a ball. Dough may be chilled, if desired.
Cook broccoli 5 minutes and drain. Place the broccoli in the bottom of a 9 x 13-inch pan. Next, put the chicken on top. Combine the soup, milk, lemon juice, mayonnaise and curry. Pour over the top of the chicken. Sprinkle the top with cheese and croutons. (Optional: Drizzle melted butter on top.) Bake at 350° for 45 minutes. Serve over or with rice or noodles.
Cook chopped onion in hot cooking oil or shortening in a 10-inch skillet until tender, but not brown. Add sliced potatoes. Cover and cook about 18 minutes or until potatoes are tender, stirring gently occasionally. Drain. Add beaten eggs to the skillet. Season with salt and pepper. Cook without stirring until egg mixture begins to set on bottom and edges of the skillet. Using a spatula, lift egg mixture so uncooked portion flows underneath. Cook about 3 minutes more or until eggs are cooked throughout but still glossy and moist. Slice omelet onto a serving plate and cut into wedges. Sprinkle hot omelet with shredded Cheddar, if desired.
Cream butter in mixer; add eggs and add sugar, mixing well. Add ingredients in a floured and greased Bundt pan. Bake at 300° until done.
Mix the flour, beaten eggs, salt and oil in mixing bowl. Add enough water to make stiff dough. Roll out very thin; cut in strips and drop into boiling broth that the bouillon has been added. Reduce heat and cook for approximately 15 minutes, uncovered and without stirring.
Cook meat, breaking apart. In a large saucepan mix together tomatoes, tomato sauce, spaghetti mix and V-8 juice. Bring this mixture to a boil, then add meat and simmer on low heat for 10 minutes. Coat a 9 x 13-inch baking dish with oil and add a layer of the meat sauce into the dish. Add a layer of uncooked noodles, cottage cheese and mozzarella. Repeat this until ingredients are used, ending with meat sauce. Cover with foil; set baking dish into jelly roll pan and bake at 350° for 1 hour. Remove and let cool for 15 minutes.
Prepare cornbread mix according to directions, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended. Set aside. Combine tomatoes and green onions; gently toss. Crumble half the cornbread into a large salad bowl; top with half of each beans, tomato mixture, cheese, corn, bacon and dressing. Repeat layers. Cover and chill. Yield 10 to 12 servings.
Mix all ingredients in order given. Lightly spray 8 x 8-inch pan or pie plate with Pam and bake 30 to 35 minutes in a 350° oven. Best served warm with Cool Whip or ice cream.
Pound steak with meat mallet on both sides. Soak in 4 cups milk for one hour. Mix all dry ingredients in bowl. Remove steak from milk and put it in a separate bowl.
Mix all ingredients in one bowl at one time. Pour into 2 regular bread pans. Bake 60 minutes at 350°.
Combine all ingredients. Add additional mayonnaise, if more moisture is needed. Serve on lettuce leaves or as a spread for sandwiches.
Melt chocolate chips and butter in a double boiler. Remove from heat. Stir in nuts and marshmallows. Have two pieces of foil ready and divide mixture onto them. Wait until cool so it can be worked into a roll, 2 1/2-inches in diameter. Wrap the roll in foil. Chill in refrigerator for 24 hours. Roll in powdered sugar and slice. Keep each divided piece in foil.
Combine broccoli, cheese, raisins, pecans, onion and bacon in large bowl. Toss gently. Combine remaining ingredients in small bowl. Pour over broccoli mixture; stir and chill before serving.
Heat oven to 400°. Cut steak into 1/4-inch thick strips. In a large skillet, heat oil and add beef; stir-fry 1 to 2 minutes. Do not overcook. Remove from skillet. In the same skillet, add mushrooms, onion, garlic powder and water. Cook 3 minutes. Stir in gravy and vegetables. Bring to a boil. Remove from heat. Return meat to the skillet. Stir. Cut biscuits in half; arrange on top of beef mixture. Bake 12 to 14 minutes or until biscuits are golden brown. Makes 6 servings.