HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make poppy seed dressing, mix vinegar, sugar, onion, salt and mustard in a blender. Slowly add oil and chicken broth. Stir in poppy seeds. Toast pecans; cool. Dressing and pecans may be made 1 to 4 days ahead. For salad, mix spinach, celery and strawberries. Toss with 1 cup dressing. Garnish each serving with 1 Tbsp. pecans. Extra dressing may be kept 1 week and is great over fresh fruit.
Partially freeze meat (20 to 30 minutes). Slice paper thin and sprinkle with paprika. Brown meat and garlic in hot margarine in a skillet. Add water, soy sauce and bouillon cube. Cover and simmer 10 minutes. Add onions, green peppers and tomatoes. Cover and simmer 15 minutes. Stir in blended cornstarch and cook and stir gently until sauce is thickened. Serve with rice.
Combine all ingredients in large bowl and stir until blended. Grease two 9-inch pie pans. Divide mixture evenly. Bake at 350° for 30 to 40 minutes or until golden brown.
Sift dry ingredients together. Cream shortening and sugar. Stir in egg, syrup and vinegar; beat well. Chill. Roll in pecan size balls using 3 balls for each boy or girl. Place on greased baking sheet. Press one ball with thumb to flatten for head, roll one into straight "rope" for arms and another for the legs. Use raisins or red hots for eyes and buttons. I like to use confetti cake decor because of the color and they do not melt like red hots. Bake at 350° for 10 to 12 minutes.
Meat Sauce: Saute onion and ground beef. Drain. Add tomato sauce, Chili-O mix and beans. Season with salt and pepper. Add picante sauce. Simmer for at least 30 minutes.
Get into car, go to nearest restaurant and stuff themselves. It's truly a wife's dream. Serves 2 or more.
Cook vegetables and drain. Cube cheese on top. Melt margarine and mix with crushed crackers. Sprinkle on top. Bake in a 350° oven 25 minutes or until cheese is bubbly.
Brown bacon until crisp and crumble. Mix onion, mustard, Cheddar cheese and enough mayonnaise to make spreading consistency. Cut French bread into 1/2-inch thick slices. Spread mixture on slices and cut into 9 squares per slice. Place squares on cookie sheet and place under broiler for 2 to 3 minutes or until bubbly.
Mix pudding and milk. Stir in ice cream and spices. Pour into shell and put into freezer. Before serving, put on whipped topping.
Boil egg noodles and drain. Add milk, butter and drained tuna. Mix well. Add in cream of mushroom soup and mix. Add in half of the Mozzarella cheese and half the Cheddar and mix. Place in a casserole dish and add remaining cheeses on top. Bake at 350° until cheese is melted.
In a large soup kettle, heat olive oil and saute garlic, onion and barley until onion is translucent. Stir in vegetables (except cabbage and mushrooms, if used). Saute 2 to 3 minutes. Add water. Bring to a boil. Add parsley. Cover and reduce heat. Simmer 40 minutes, or until vegetables and barley are just tender. Stir in tomato puree. Add sugar, salt and pepper. Add cabbage and mushrooms now, if you are using them. Simmer 15 more minutes or until vegetables and barley are completely tender. Adjust seasonings. Just before serving, sprinkle each portion with Parmesan cheese. Makes 6 servings.
Mix first 3 ingredients very well. Add melted butter and milk. Put pan on heat and slowly add milk stirring as you do. Cook stirring constantly until thick like gravy. Serve with biscuits.
In a large pot on medium-high heat, saute chicken, sausage and garlic in small amount of oil. Add onions, bell pepper and celery. Cook until tender (a little wilted). Add 2 cups of water and Creole seasoning. Add bay leaf, oregano and 3 cups of water. Stir well. Bring to a boil and add rice. Stir. Cover and turn to low for 30 minutes. Check after 30 minutes. Cover and cook longer if needed.
Pour half the batter in greased pan. Sprinkle with cheese. Add rest of batter. Bake at 400° for 40 to 45 minutes.
In a punch bowl, combine lemonade concentrate, pineapple juice and sherry. Add ice. Just before serving, pour in champagne.
Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes, tomato sauce and seasonings. Simmer, uncovered, 45 minutes. Mix cornstarch with 2 teaspoons of water. Stir into sauce. Add shrimp and green pepper. Cover; simmer until done.
Scald milk. Stir in butter, 1 cup sugar and salt. Cool to lukewarm. Sprinkle yeast and 1 teaspoon sugar on lukewarm water; stir to dissolve. Add yeast, baking powder, baking soda, mashed potatoes, egg yolks and 2 cups flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl. Or, beat with spoon until batter is smooth. Gradually add remaining flour, blending well. (Dough will be soft.) Place in lightly greased bowl. Turn dough over to grease top. Cover; let rise in warm place until doubled, about 2 hours.
Combine bouillon broth, cornstarch and soy sauce; blend well. Stir in scallions and set aside. Heat oil in wok and stir-fry chicken and garlic, 3 to 4 minutes. Remove and keep warm. Add broccoli and broth mixture to the wok. Cover and simmer 8 minutes. Add the chicken and pimentos and heat just until mixture is good and hot. Top with sesame seed. Serve over pasta or rice. (May substitute pork for chicken. Makes 6 servings. Calories 153, fat 4.l g.
Heat oil and butter in skillet. Add celery, onions and garlic. Cook lightly. Add flour and stir until incorporated. Lower heat. Add cream and stir until blended. Add clams and broth. Partially cover skillet and cook at lowest heat for 10 minutes. Add parsley.
Cream shortening with sugar and egg. Mix cocoa, soda, baking powder, cinnamon and salt. Add dry ingredients. Alternate with buttermilk, brewed coffee and vanilla into the creamed mixture. Bake at 350° until done when tested, approximately 30 minutes for 2 layer cake.
Heat butter in large skillet. Add onion and saute. Stir until golden color (8 minutes approximately). Combine onion, bouillon and salt in medium saucepan; bring to boiling. Reduce heat and simmer 30 minutes.
Mix the first 5 ingredients together. Add the next 3 ingredients. Mix all together and stuff in hens. Place hens in baking dish; baste with the last 3 ingredients. Baste while baking. Bake at 350° until done, about 1 1/2 hours. Check after 1 hour. Very tasty.
Mix lemon juice and milk. Add remaining ingredients and mix well. Fill crusts and chill about 3 hours.
Mix all ingredients, except for egg whites. Beat egg whites, but not too stiff. Fold egg whites into dough. Makes 3 layers.
Cream shortening and sugar. Add egg, milk and vanilla; mix well. Add flour and mix well. Chill 1 hour in refrigerator. Roll in balls and pat out with fingers or can roll out and cut with cutter. Sprinkle with sugar. Take off pan as soon as they are done. Bake at 350° until they start to brown around edges.
In a bowl, mash the avocado. Stir in cottage cheese and picante sauce. Add jalapeno if desired. Serve with chips or vegetables. Yields about 1 1/2 cups.
Preheat oven to 375°. Mix ingredients in the given order until smooth. Bake in greased and floured pan. Bake for 25 to 30 minutes.
In Dutch oven, fry bacon and onion. Drain grease. Add potatoes, carrots, chicken bouillon and water to cover. Boil and then simmer for 20 minutes (until potatoes and carrots are soft). Add half and half, corn and pepper. Heat until warm. Do not boil. Add cheese and stir until melted. Soup should be thick like a stew, if not, add in a small amount of flour dissolved in water to thicken.
Follow Solomon's advice for making a boy in 1 Proverbs 13:24 (he that spareth his rod hateth his son, but he that loveth him chasteneth him betimes) and you will have a good cake.
Sprinkle salt in large skillet. Add chops and brown over medium heat. Sprinkle chili mix over chops. Add rice, water and tomatoes. Be sure rice is moist. Cover and reduce heat and simmer 40 minutes.
Combine oil, chocolate and sugar. Blend in eggs one at a time. Add vanilla. Stir in salt, flour and baking powder. Chill for several hours or overnight.
Melt chocolate; let cool. Beat yolks. Add sugar gradually, beating until smooth. Beat in butter. Dissolve coffee in brandy and add vanilla. Combine brandy mixture with egg and butter mixture. Add chocolate and mix thoroughly. Chill well. Shape into balls and roll in chopped nuts, coconut, powdered sugar or anything that suits you.
Cook broccoli as directed. Drain. Combine other ingredients. Pour mixture over broccoli. Top with bread crumbs and dot with margarine. Sprinkle with paprika for color. Bake at 350° for 20 to 25 minutes or microwave for 10 minutes on High. Freezes well.
Add sugar to water, stirring to dissolve. Add fruit juices; chill. Just before serving, add ginger ale. Makes 6 to 8 servings or 1 1/2 quarts.
Combine salad dressing, Parmesan cheese and milk well. Add all remaining ingredients except the lettuce; mix lightly. Chill several hours or overnight. Serve on lettuce beds. Makes 4 servings.
Mix flour, butter and chopped nuts thoroughly. Spread mixture in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool for 20 minutes.
Bring sugar, margarine, syrup and salt to a boil in a 2-quart bowl. Boil 2 minutes on High in microwave oven. Remove from oven. Stir in soda. Put corn in large grocery sack without any writing on sack. Pour syrup over popcorn. Shake and mix well. Fold over top of bag and place in microwave on High for 3 1/2 to 4 minutes. Remove bag from oven every 30 seconds and shake. Spread caramel corn on waxed paper to cool. Store in tightly-covered container. Don't let sack touch oven. Watch so won't catch fire.
Set power select at High. In a 3-quart pyro-ceramic casserole dish, heat water and butter 1 1/2 minutes or until boiling. Stir in sugar and molasses. Heat 13 to 14 minutes or until mixture reads 300° when tested with candy thermometer. Quickly stir in peanuts and baking soda, stirring it until soda foams. Pour onto well-greased cookie sheet. Spread thin. Let stand until candy is hardened; break into small pieces.
Mix all ingredients together. Do not drain pineapple tidbits. Chill and serve.
Wrap tortillas in foil. Place in a 300° oven for 10 to 12 minutes, or until heated through. Meanwhile, spray a large skillet with nonstick spray coating. Add onion and garlic; stir-fry for 2 minutes. Add red pepper; stir-fry for 1 to 2 minutes more, or until vegetables are crisp-tender. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3 to 5 minutes, or until chicken is tender and no longer pink. Return vegetables to skillet. Add salsa; cook and stir until heated through. To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt; sprinkle with green onion. Roll up tortillas. Makes 4 servings.
Mix sugar, cocoa, butter and water in a medium saucepan. Bring to a full boil and boil 2 minutes. Remove from heat. Add oats, peanut butter and vanilla. Mix very well. Drop by spoonfuls onto wax paper.
Scrub potatoes. Cut each potato in half lengthwise. Cut each potato half lengthwise into 3 wedges. Arrange potato wedges in a spoke circle on a large microwavable platter. Melt margarine for 30 seconds in the microwave. Brush potatoes with melted margarine. Sprinkle with seasoned salt. Cover with wax paper. Cook in microwave for 7 minutes on High. Turn the platter halfway around. Microwave for 8 minutes. Remove wax paper. Sprinkle cheese over potatoes immediately. Serve with the prepared party dip.
Mix cake mix, pudding, eggs, oil and water; set aside. Mix sugar, walnuts and cinnamon together.
Boil milk and sugar until it forms a soft ball (about 6 minutes). Stir all the time, take from stove and add remaining ingredients. Beat until stiff.
Thoroughly combine cream cheese with milk and Worcestershire sauce. Drain and flake the crabmeat. Add crab to cream cheese mixture along with chopped green onion. Turn into a greased 8-inch pie plate or small, shallow baking dish. Top with slivered almonds. Bake in 350° oven for 15 minutes or until heated all the way through. Keep spread warm over a candle warmer.
Preheat oven to 400°. Brown beef. Mix with water and sauce. Pour 1 cup of mixture into lasagne pan. Layer 1/2 of noodles. Mix eggs and cottage cheese. Put 1/2 of Mozzarella and cottage cheese/egg mixture over noodles. Sprinkle with Parmesan. Repeat sauce, noodles and cheeses. Top with remaining sauce and sprinkle with Parmesan. Bake 1 hour at 400°, covered with foil.
Mix ingredients thoroughly. Form into balls and chill. When firm, wrap individually in plastic wrap or dip into chocolate.
In covered saucepan, cook broccoli in small amount of boiling salted water for 10 to 15 minutes. Drain. Turn into a 1 1/2-quart casserole dish. Combine soup, mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with the cracker crumbs. Bake at 350° for 35 minutes. Makes 6 to 8 servings.
Press dough into pizza pan or disposable pizza tins and bake 10 minutes at 350°. Mix well cream cheese, powdered sugar, vanilla extract and Cool Whip. Spread on dough. Arrange kiwi, bananas, strawberries, oranges and any other fruit you prefer on cream cheese mixture.
Mix first 6 ingredients. Shape into balls. Roll into the 1 cup confectioners sugar. Bake at 375° for 12 to 15 minutes.
Heat oven to 350°. Grease 10-inch deep-dish pie pan or shallow 1 1/2-quart baking dish. Spread cream cheese in bottom of pan. Mix chili and salsa until blended. Then pour over cream cheese. Sprinkle with cheese. Bake 25 to 35 minutes or until bubbly and cheese melts. Serve warm. Serves 12.
Mix ingredients. Spread on rye or pumpernickel bread. Bake at 350° for 10 to 15 minutes.
Peel potatoes and slice thin. Fry bacon slowly in skillet, then drain. Crumble bacon. Saute onion in bacon fat until brown. Blend in skillet, flour, sugar, celery seed and pepper. Cook over low heat until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boil, stirring constantly. Boil 1 minute. Carefully stir in potato slices and crumbled bacon pieces. Remove from heat. Cover and let stand until ready to serve.
Combine grapefruit juice, salt and garlic. Add beef cubes and refrigerate overnight. Drain beef, reserving marinade. Heat oil in skillet; brown beef on all sides. Add green pepper and onion and saute 3 minutes. Add tomato. Combine marinade with brown sugar, vinegar, rosemary, cayenne and bay leaf. Add beef and vegetables. Cover and simmer 45 to 55 minutes or until beef is tender.
Mix cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix until blended. Stir in 1/3 cup of chips. Pour into crust and top with remaining chips. Bake at 350° for 25 minutes. Refrigerate at least 3 hours before serving.
Combine sugar, applesauce, oil, eggs and milk. Sift together flour, soda, baking powder, nuts, cinnamon, salt and nutmeg. Add to applesauce mixture and beat until well combined. Stir in nuts. Turn batter into well-greased loaf pan. Combine 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 cup nuts. Sprinkle evenly over batter. Bake in a 305° oven for 1 hour. Cover loosely for last 30 minutes.
In large mixing bowl, beat egg slightly. Add next 5 ingredients. Mix well. Add ground beef; mix until combined. Shape into tablespoon-size meatballs. Place in a single layer in greased or foil-lined shallow pan. Bake at 400° for 12 minutes or until well browned.
Melt butter in saucepan. Remove from heat. Add mustard and honey. Stir until mixed. Arrange chicken in pan. Pour honey mixture over chicken. Bake at 350° for 1 hour. Baste every 15 minutes.
Mix all ingredients together and bring to boil. Pour over eggs and refrigerate for 3 days.
Preheat oven to 370°. Grease a 10-inch cast-iron skillet or 9-inch square baking pan. Cream shortening and sugar together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in milk. Stir in flour and pecans; blend well. Pour batter into prepared pan. Sprinkle evenly with crumble topping. Bake for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan for 15 minutes and drizzle with confectioners icing. Makes 12 to 15 servings.
Cream butter and 1 1/2 cups sugar. Add eggs. Sift next 4 ingredients and combine with creamed mixture. Chill dough overnight.
Heat broiler. Mix cheese, mushrooms, bacon, onion and mustard. Shape 12 thin patties. Put 1/4 cup cheese mixture onto center of each. Top with second patty; firmly press edges and seal. Broil 3 to 4 inches from heat for 4 to 5 minutes. Serve.
Wash and dry grapes. Beat cream cheese and sugar together. Add sour cream and vanilla. Beat until well blended. In large bowl with lid, fold in grapes and nuts until well covered. Refrigerate overnight.
Mix chopped corned beef, chopped onions (whole onions) and softened cream cheese. Add Accent, Worcestershire sauce and garlic salt. Mix again. Shape into 2 balls or 1 large ball. Refrigerate until firm. Serve with crackers. Can be made the day before you want to use it or you can wrap and freeze it.
Rinse fresh spinach. Remove and discard stems. Chop leaves. If using frozen, thaw and squeeze dry.
Saute onions in butter. Add broccoli and cook for 20 minutes. Add mushroom soup. Melt the cheese and stir in. Serve with chips.
Combine first 4 ingredients. Mix last 3 ingredients to make the dressing. Pour dressing on and toss salad about 1 hour before serving. Makes 6 servings.
Mix flour and butter well in small bowl. Press into an 8 1/2 x 11-inch baking pan. Bake for 10 to 15 minutes at 350°. Let cool.
Cook ground beef; drain. Add grated cheese, chopped onion and peppers. Set aside. Mix cornmeal, oil, eggs, soda, salt, milk and corn.
Cook pasta al dente in boiling water; drain and transfer to a mixing bowl. Add 1/3 of the dressing; toss. Let cool and chill for 3 hours.
Chop fruit and nuts, reserving 4 whole cranberries, 16 pecan halves and 2 slices pineapple. Mix chopped fruit and nuts with wafer crumbs. Beat eggs well. Add sugar, salt and milk. Add fruit mixture, mixing well. Let stand while preparing loaf pan with waxed paper. Pack in pan. Decorate top with cherries, pecan halves and pineapple. Bake in a 325° oven for 45 minutes.
Cream butter and sugar. Add bananas; mix well. Add egg; mix well. Add sifted ingredients. Bake in waxed paper lined loaf tin in moderate oven (350°) for 60 to 70 minutes. Chopped nuts (1/2 cup) or raisins may be added.
Light oven. Get out bowl, spoons and all ingredients. Grease and flour pans. Crack nuts for filling. Remove 18 blocks and 7 toy autos from kitchen table.
Mix together 4 packages of dried beef, cream cheese, onions, sauces and Accent. Make into 2 rolls, using waxed paper. Roll in the remaining 2 packages of dried beef. Wrap in foil and chill. Best if left overnight. Serve with crackers.
Beat egg whites and sugar until stiff. Spoon mixture into piping bag and pipe shapes onto baking sheet lined with greaseproof paper. Bake at 130°C for 60 minutes. One pound = 453.6 g.
Mix together and roll into balls. Place on cookie sheet and bake until brown (about 15 minutes at 350°).
Thaw spinach and wring out water. Mix all ingredients together. Hollow out bread and fill with dip. Use the bread from the center of the loaf for dipping.
Whip together the first 3 ingredients. Add remaining ingredients. Mix well and refrigerate for about 1 hour.
Wash and bake potatoes	at 375° for 45 minutes or until done. Peel and mash potatoes and banana. Add oleo, orange juice and salt. Put	into baking dish; cover with pecans. Bake for 12 to 15 minutes.
Heat oven to 425°. Combine flour, 1 cup oats, sugar and baking powder. Cut in 1/2 cup margarine until crumbly. Remove 1 cup mixture and combine with 1/4 cup oats. Cut in 1/4 cup margarine until crumbly; set aside.
Cook frozen spinach as directed on box. Drain well. Saute onions in butter until tender. Add cooked spinach; stir to keep from sticking. When well heated, add mushrooms and sour cream. Heat for 2 minutes and serve.
Blend Crisco, egg and milk. Mix seasonings and baking powder with the flour. Dip wieners into fine crumbs, then into batter made from flour. Heat Crisco to 375° or when an inch cube of bread browns in 60 seconds. Drain on paper towel. Serve hot.
Beat eggs. Add cheese; mix and add milk and bread crumbs. Cool slightly. Mix; add onions, green peppers and squash. Mix. Put in well-greased 2-quart casserole; sprinkle bacon on top. Cook 45 minutes in 350° oven or until knife inserted in middle comes out clean.
Mix together and beat well. Pour into 3 layer cake pans and bake at 325° until done.
Place medium mixing bowl in freezer to chill. Melt chocolate chips. In a large mixing bowl, beat eggs until foamy, sprinkle in sugar and keep beating for 3 minutes (until eggs are thick and very light in color). Scrape chocolate into egg mixture. Beat until just blended.
Preheat broiler. Spray 8 x 8-inch pan and a 10 x 10-inch piece of aluminum foil with vegetable spray. Peel and slice eggplant in 1/4 inch thick slices. Place on cookie sheet and broil 2 or 3 minutes on each side. Remove from oven and reduce heat to 375°.
Cover whole cukes with boiling water. Allow to stand until next morning; drain. Repeat this procedure on the next 3 mornings. On the fifth day, drain and slice in 1/2-inch pieces. Combine sugar, spices, salt and vinegar; bring to boiling and pour over cukes. Let stand 2 days. On third day, bring to boiling and seal in hot, sterilized jars. Makes 6 to 7 jars.
Saute bacon, onion, celery and peppers until soft. Transfer to 1-quart casserole. Add all ingredients; cover with additional cracker crumbs. Bake in 350° oven until brown and crusty. When a knife is inserted and comes out clean, then the casserole is done.
In large skillet, melt margarine over low heat. Stir in peanut butter. Mix thoroughly. Toss in cereals and peanuts; stir until coated. Spread mixture on ungreased cookie sheet. Bake 8 to 10 minutes at 375°, stirring once. Turn out on paper towels to cool. Store in airtight container.
Put sugar and Marshmallow Creme in bowl. Mix until all of sugar is used up. Add vanilla. Knead as biscuit dough. Divide in 4 parts. Roll on wax paper in 1 long roll. Cut in small pieces. Melt caramels over hot water. Hold the pieces between forefinger and thumb; roll in pecan pieces.
Dissolve gelatin in boiling water; cool slightly. Add frozen orange juice, stirring to melt. Chill until slightly runny and add pineapple and oranges. Pour into shallow pans or mold. Chill and serve on lettuce, topped with mayonnaise. Serves 10.
Combine tomato sauce, green pepper, chili powder, chopped onions, bouillon cube and garlic powder and simmer 10 minutes. Add cooked beef or turkey, Cheddar cheese and cooked rice. Stir until cheese melts. Place in sprayed baking dish. Bake 1/2 hour at 375°. Makes 4 servings.
In small saucepan, mix eggs with sugar, orange juice and vinegar. Cook, stirring constantly, until mixture thickens. Remove from heat. Stir in butter and salt. Cool, then fold in sour cream. Chill while preparing fruits.
Put ammonia between paper and pulverize, then put in milk and let stand 15 to 20 minutes. Do not use that which doesn't dissolve. Add other ingredients and enough flour to roll well. Cut and bake at 300° to 350°. Over 100 years old.
Brown meat and drain off grease. Stir in barbecue sauce and onions. Heat. Prepare macaroni according to directions on package except use 1/2 cup milk. Layer half of dinner in a 10 x 6-inch baking dish. Cover with meat mixture. Top with remaining dinner. Cover with foil. Bake at 350° for 30 minutes.
Mix together flour, sugar, soda, and salt. Make a well in the flour mixture and add 2 eggs. Stir together. Stir in vanilla and oil. Add pie filling and walnuts. Bake at 350° for 40 minutes in a 10x13 pan. After cake is done, drizzle with glaze.
Mix together butter, chili powder and garlic powder. Dip shrimp in mixture and wrap each with 1/4 slice of bacon. Cook on barbecue grill 5 minutes on each side.
Heat 1 tablespoon oil in wok or large skillet over high heat. Add bean curd and stir-fry until light brown, about 3 minutes. Remove and set aside. Combine water, oyster sauce, cornstarch, sherry and soy sauce in small bowl. Heat remaining 1 tablespoon oil in wok or skillet over high heat. Add all vegetables, stir-fry for 1 minute. Return bean curd to wok; toss lightly to combine. Add cornstarch mixture to wok. Cook and stir until liquid boils. Cook for 1 minute more. Makes 4 servings.