HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into 1-inch pieces; sprinkle with salt and pepper. Heat oil and saute meat until it turns white (3 to 4 minutes). Push aside; add almonds. Stir until brown. Add scallions, mushrooms, green peppers and ginger. Stir-fry 2 minutes. Add peas; cook 2 minutes. Dissolve cornstarch in some of broth. Add remaining broth, sherry and soy sauce; add to chicken mixture. Cook until sauce is smooth and shiny, about 4 minutes longer. (Beef bouillon can be substituted for chicken broth.)
Whisk the first 5 ingredients in small bowl until cornstarch and honey dissolve. Heat oil in large heavy skillet over high heat. Add onion, garlic and orange peel and stir-fry until fragrant, about 1 minute. Add chicken and stir-fry until opaque, about 3 minutes. Stir orange juice mixture. Add to skillet and stir-fry until chicken is cooked through and liquid thickens, about 4 minutes. Season with freshly ground pepper and salt, if desired. Serve with rice (and, if desired, thinly sliced green part of onion remaining).
Simmer rhubarb and water for 15 minutes. Drain, keep juice. Add sugar, jello and lemonade. Stir well. Add one cup vodka and freeze. Serve with cup or strawberry pop.
Use 1 1/4 cups water to each box of jello. Put in separate pans. Cut in small squares when completely set.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake at 325° for 45 minutes.
Blend eggs; add milk, salt and mustard. Brown sausage and cube. Butter a 9 x 13-inch glass pan (or 2-quart casserole). Make 3 layers: bread, cheese and sausage. Pour well mixed egg mixture over top (add more milk to cover bread). Refrigerate overnight. Bake, uncovered, for 1 hour at 350°.
Boil moderately fast for 2 1/2 to 3 hours. Stir occasionally to prevent scorching.
Combine the flour, salt and pepper and pound into steak. Brown slowly on both sides in hot fat. Combine remaining ingredients. Pour over meat. Simmer, uncovered, 10 minutes. Place in baking dish and cover. Bake at 350° for 1 hour or until tender. Serves 6.
Mix all ingredients. Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls. Let dry a while, then roll again. Make the balls look nice, then dip into dipping chocolate. I use part dipping chocolate and mix a few chocolate into it and a little paraffin.
Combine cake mix and sugar in a large mixing bowl; add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze and cool completely on wire rack. Yield: 24 servings (156 cal--27% from fat per slice. 2.8g protein, 4.7g fat (1.1g saturated), 25.6g carbohydrate, 0.1g fiber, 0.2mg cholesterol, 168mg sodium and 44mg calcium.
Mix sugar, margarine, peanut butter and graham crackers; mix well. Roll into small balls and refrigerate. Melt paraffin and chocolate together. Dip balls into chocolate mixture. Set on waxed paper to cool. Makes 100 pieces.
Set chips and cheese aside. Mix all other ingredients and bake at 350° for 45 minutes. Remove and top with chips and cheese; return to oven and cook until cheese is melted.
Brown chopped onions and rice in margarine. Add water, bouillon, lemon juice and salt. Bring to a boil, then simmer for 20 minutes. Add mushrooms. Salt cavity of capon and stuff.
Alternate layers (squash, onion and dressing). Bake at 325° for 25 to 30 minutes.
Cook lemon jello in boiling water. Mix cream cheese, Dream Whip and sugar together real good. Add cooled lemon mixture. Pour over a graham cracker crust.
Chop peppers and onions; cover with boiling water. Drain immediately. Cover with cold water; bring to boil. Drain and add remaining ingredients. Cook for 10 minutes. Put in hot, sterile jars and seal. No processing necessary.
Cream together butter, sugar, eggs and vanilla. Stir in remaining ingredients and bake in preheated 350° oven for 35 minutes or until done.
Combine ingredients and pour into greased casserole. Bake at 350° F. for 25 minutes. Easy but tasty.
Cream together margarine, sugar and cocoa. Add eggs and vanilla. Mix well. Add flour, pecans and coconut. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for about 40 to 45 minutes. Spread topping at once over warm cake. Let cool. Frost.
Mix and chill dough. Roll into ball the size of walnut. Roll into mixture of 1/4 cup cinnamon and 1 cup sugar. Bake until brown and still soft 8 to 10 minutes at 350°.
Mix water and yeast. Add sugar, salt, oil and egg. Add flour gradually, beating well after each addition. Grease the top with oil and let rise until doubled in size. Pour on floured board and knead. Shape into rolls and let rise again. Bake 12 to 15 minutes at 450°.
Heat oven to 325°. Put 1 stick margarine in a baking dish. Put in oven and allow margarine to melt.
Spray a 13 x 9-inch pan lightly with cooking spray. Melt margarine and pour into pan. Add other ingredients in layers as listed. Press lightly the first 6 ingredients before adding Eagle Brand milk. Bake at 350° for 25 to 30 minutes. Let cool overnight before cutting into small pieces.
Beat together first 5 ingredients. Sift together flour, soda, salt and cream of tartar. Add to mixture. Mix in vanilla. Roll into balls. Place on ungreased cookie sheet. Press with glass or spoon to flatten. Sprinkle tops of cookies with sugar. Bake 10 to 12 minutes in a 350° oven.
In a blender, mix all ingredients until smooth. (Or use frozen berries, skim milk and sweetener for a lo-cal shake.)
Beat egg whites until foamy and add sugar; beat until stiff. Add crumbs and rest of ingredients. Bake in a large pie tin or cake pan at 350° until done or golden, about 20 minutes. Serve with ice cream.
Make pie layer: Into medium bowl, combine corn syrup, pecans, eggs, vanilla, sugar, dash of salt and 2 tablespoons melted butter. Mix well. Pour pecan mixture into lightly greased 9-inch pie pan. Bake in a preheated 400° oven for 15 minutes.
Wash and cut hen into frying pieces. Salt and pepper chicken. Place in large saucepan and cover with water. Cook on stovetop until meat is done, about 1 hour (45 minutes in pressure cooker). Remove chicken from pot, discard celery and carrots; strain broth. Reserve chicken for other uses.
Combine catsup, cracker crumbs and milk; let stand 5 minutes. Add remaining ingredients and shape into loaf. Bake on flat pan at 350° for 1 hour.
Cook bacon; reserve 2 tablespoons fat.	Cook vegetables at low temperature for about 1 hour. Add bacon and fat.
Mix oleo and flour. Add liquid, milk and cheese. Pour over beans and bake 45 minutes at 350°.
Brown meat and onions. Add both cans of soup and half of the noodles. Put in casserole and bake, uncovered, at 350° for 30 minutes. Sprinkle on remaining noodles and bake 10 more minutes.
Cook and drain sliced carrots. Saute onion in 3 tablespoons of butter. Mix vegetables with soup and dash of pepper and Cheddar cheese. Cover with croutons mixed with butter. Bake at 350° for 30 minutes.
Preheat oven to 400°. Lightly grease 10-inch pie plate. Thaw broccoli and drain well. Mix broccoli, cheese and onion in pie plate. Beat remaining ingredients 1 minute on high speed. Pour over ingredients in pie pan. Bake 35 to 40 minutes or until knife inserted in center of pan comes out clean.
Combine all ingredients thoroughly and store in an airtight container for up to 3 months.
Place chicken in baking dish, spreading fruit and onions on top. Mix remaining ingredients and pour over chicken. Bake, covered, at 325° for 1 hour. Serves 4.
Mash the olives in a large bowl (they will look like crushed cockroaches), adding olive oil as necessary to make a thick paste. Chill. Serve in a shallow glass bowl decorated with parsley. Put the bowl on a tray and surround it with crusty French bread or pita triangles. Serves 8 people.
Mix cookie crumbs, 1/4 c. sugar and melted margarine in 9x13" pan. Press firmly into bottom of pan. Refrigerate 10 min. Beat cream cheese & remaining 1/4 c. sugar until smooth. Gently stir in half the whipped topping. Spread evenly over crust. Sprinkle candy bars over cream cheese. Pour milk into large bowl. Add pudding. Beat with a wire whisk for 1 min. Pour over candy bar layer. Let stand 5 min., until thickened. Spread remaining whipped topping over pudding layer. Refrigerate 2 hrs. or until set. Garnish with additional chopped candy bars if desired. Cut into squares.
Mix all together and bring to a boil. Brush on chicken as you barbecue. Makes enough for 10 halves. Will keep in refrigerator.
Combine half and half, sugar and gelatin in 2-quart saucepan; let stand 5 minutes. Stir over low heat until gelatin is thoroughly dissolved; cool to lukewarm. Whisk in sour cream, vanilla and almond extract until mixture is smooth. Pour into 6-cup metal mold. Refrigerate, covered, until set, at least 4 hours. To unmold, dip mold into warm water just until edges begin to liquify. Invert onto serving platter; surround with well drained Marinated Strawberries.
Beat eggs, oil, sugar and vanilla together; add zucchini. Sift flour, salt, soda and baking powder; add to zucchini mixture. Bake at 350° for 1 hour. Makes 2 loaves. Nuts and raisins are optional.
Place cucumbers, onions and salt in a bowl; cover with ice cubes and let stand together for 1 to 3 hours; drain well. Mix until dissolved, sugar, celery seed and vinegar. Pour over drained cukes. Place in jar, cover and refrigerate.
Cook coarsely chopped mushrooms in water and salt for 20 minutes. Add onions; simmer 3 minutes. Sprinkle in garlic powder; add salt and pepper to mix. Drain mixture; save stock.
Sift dry ingredients and work in butter. Cover bottom and sides of 9 x 13-inch pan and press firmly.
Cook macaroni and drain. Mix fruit juices, sugar, salt, eggs and butter together and cook until thick and add to macaroni. Cool. Next morning, add drained fruit and large carton of Cool Whip.
Place cabbage in boiling, salted water and boil for 5 minutes. Fry bacon pieces slowly until brown. Drain cabbage thoroughly. Mix onions and bell pepper with cabbage in bowl. Add bacon bits and drippings to cabbage. Add 1 tablespoon salad dressing or mayonnaise. Salt and pepper to taste.
Heat oven to 375°. Toss nectarines, blueberries, granulated sugar, lemon juice and cornstarch in large bowl. Spoon fruit mixture into 8 x 8 x 2-inch dish. Mix flour and brown sugar. Mix butter into flour mixture until crumbly. Sprinkle over top of fruit. Bake at 375° for 50 to 60 minutes.
In medium bowl, beat eggs slightly. Add evaporated milk and dry soup mix. Stir until well mixed. Set aside. Mix beef and pork in large bowl. Add raw onion, if desired. Combine the liquid mixture with meats and blend well, using hands works best. Add cracker crumbs until mixture can be handled to form loaf. Spread remaining crumbs on wax paper and roll meat loaf in crumbs. Place in sprayed pan. Cover bottom of pan with water around loaf. Bake, covered, at 350° until heated through. Add water, if necessary. Uncover after 30 to 35 minutes. Add water, if necessary, and finish baking until done. Do not allow pan to get dry during baking. Top should brown nicely while finishing. Oven temperature may be adjusted according to need. Yields 1 large or 2 small loaves.
Sift flour, baking powder and salt three times. Cream shortening. Add sugar, eggs and vanilla. Add flour and milk. Bake at 350° to 375°.
Put oil into deep frypan; add beef. Fry until browned. Add onion, green pepper and brown gravy mix. Cover and cook until meat is tender.
Drain bean salad and tuna. Mix well. Chill and serve on lettuce leaves.
Stir together flour, brown sugar, walnuts and oleo. Spread on a cookie sheet. Bake at 350° for 20 minutes. Check often and stir occasionally. Cool.
Beat egg, sugar and shortening together. Sift flour and meal together with salt and baking powder, then gradually add to other mixture, alternating with the clabber. Pour into iron cornstick pans and bake at 400° for 20 minutes. Makes 1 dozen.
Thaw broccoli. Cube cheese. Drain mushrooms. Chop onions. Dice garlic very small. In frying pan, melt butter. Fry onions and garlic. In large bowl, mix broccoli, cheese, mushrooms and onions. Beat in 2 eggs; mix well. Grease casserole dish and add mixture and smooth top. Sprinkle bread crumbs on top until covered. Lay 6 to 8 pats of butter on top. Bake at 375° for 45 minutes to 1 hour. (When butter is melted and mixture bubbles, casserole is done.)
Mix together ground beef, spaghetti sauce, spaghetti mix, and oregano. In a large baking dish, layer noodles, meat sauce mixture, parmesan cheese, noodles, mozzarella cheese, meat sauce mixture, noodles, and top with mozzarella cheese. Bake at 350° for 30-45 minutes.
Brown beef with the shortening in a large skillet. Stir with a fork to break up meat. Add soup mix, water, ketchup, mustard, vinegar, pork and beans and kidney beans. Mix well. Turn into a 2 1/2-quart casserole dish and bake at 400° for 30 minutes. Can be cooked in a crock-pot.
Fry bacon until crisp; remove bacon. Reserve pan drippings in skillet. Set bacon aside to drain. Saut garlic, onion and mushrooms in skillet until tender. Stir in bacon, flour and seasoned salt. Cut tomatoes into 1/2-inch slices. Place half of slices in a lightly greased 10 x 6 x 2-inch baking dish. Spoon half of bacon mixture over tomatoes; sprinkle with 3 tablespoons Parmesan cheese. Repeat layers and dot with butter. Bake at 350° for 25 minutes. Yield: 6 to 8 servings.
In a large pan saute the onion; add celery, potatoes, fish, shrimp, scallops and lemon juice. Simmer until potatoes are tender. Add the onion salt, parsley, basil and dill weed.
Sprinkle meat tenderizers on each side and pound. Spread mustard thinly over meat; season with salt and pepper. Sprinkle chopped onion and pickle over each piece and place bacon over each piece. Roll up and fasten with toothpicks. Brown in small amount of fat. Add 1/2 cup water and simmer 1 hour or until tender. Use flour to make a paste to thicken gravy. Serve over meat.
Place peppers in a glass container. Bring vinegar to a boil and pour over peppers. Put on a loose lid and let stand 1 week. Remove peppers and use vinegar as a condiment for French fries, fish, chile or whatever.
Put about 1/4-inch oil in pot over low heat. Add slightly crushed fideo. Cook until light brown. Turn off heat. Drain oil. Add garlic, onion and tomato sauce. Stir quickly. Add boiling water and bouillon cubes. Return to a boil. Cover and lower heat to a simmer. Cook about 7 to 8 minutes or until noodles are done.
Grease and flour tube pan. Mix sugar and butter together with mixer on medium speed. Add 1 egg at a time to mixture. Add whipping cream, then flour. Bake for 1 hour and 45 minutes at 350°.
Toss cheese and flour in bowl. Heat wine and garlic in electric fondue pot just until bubbles form. Remove and discard garlic. Add cheese to the wine, a handful at a time, stirring with wooden spoon until each addition is blended. Stir in Kirsch and nutmeg. Keep fondue warm on low setting during dipping.
You do not use baking powder in this cake. Don't use self-rising flour. Cream mixture until smooth. Bake in a 325° oven for 1 hour and 15 to 20 minutes.
Beat egg; add milk and oil, mixing well. Combine flour and next 4 ingredients. Add egg mixture, mixing until blended. Stir oats into batter. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes 10 pancakes.
Brown meat and drain off fat. Add spaghetti sauce, water, salt, Italian seasoning and sugar. Cover and simmer 10 minutes. In a 9 x 13-inch casserole dish, layer 1/2 of sauce, 1/2 of uncooked lasagne noodles, 1 cup cottage cheese, and 1/3 of Mozzarella cheese. Repeat layers, ending with sauce, Mozzarella and Parmesan cheeses.
Cook rice and broccoli as directed on package. Blend all ingredients together in a Pyrex dish and sprinkle top with butter and cracker crumbs. Bake at 350° until thoroughly heated.
Preheat oven to 375°. Cream the sugar and shortening. Beat in molasses and egg. Mix well. Add coconut and nuts; mix well. Drop on greased cookie sheet. Bake for 8 to 10 minutes. Cool slightly and remove from cookie sheet. Yields 30 cookies.
Heat oven to 350°. Mix cake mix, 1 of the eggs, the butter and pecans. Press into ungreased 9 x 13-inch pan and set aside.
Over low heat, heat milk, water and oleo until hot (125°). Stir into flour mixture (flour, carrots, wheat germ, sugar, salt, savory and yeast). Mix to form soft dough; let rise 10 minutes. Divide into 3 pieces. Roll into 15-inch ropes. Braid together. Place on baking sheet and let rise 30 minutes. Bake at 375° for 30 to 35 minutes. Makes 1 loaf.
Roll out dough and put cheese and sausage on top; fold in half and pinch down edges to seal. Bake at 350° until golden brown.
Debone and tear chicken into small pieces. Mix first three ingredients together. Place in a greased casserole dish suitable for oven baking. Then mix separately last three ingredients and spread on top of chicken mixture. Bake uncovered at 350° for 20 minutes or until the casserole is bubbling around the edges.
Boil all the ingredients 15 minutes except cabbage and onion. Remove spice bag. Let mixture cool 15 to 20 minutes. Pour over cabbage and onion. Refrigerate 2 to 3 hours before serving.
Mix sugars, butter, eggs and vanilla until smooth. Add remaining ingredients. Bake at 350° for 10 to 12 minutes.
Dissolve Jell-O into boiling water. Add cranberry juice. Pour over ice cubes in tall glasses and garnish with orange slices. Makes 3 1/2 cups or 4 servings.
Mix all ingredients thoroughly. Top with layer of coconut and top with maraschino cherries. Refrigerate and chill for at least 4 hours.
In bowl, mix together the dry ingredients; cut in butter. Mix buttermilk, eggs and vanilla add to dry mix. Stir to moisten. Spread half the batter in greased 13 x 9 x 2-inch pan. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds on top of filling. Combine remaining sugar and flour; cut in butter. Sprinkle over batter. Bake at 350° for 40 to 45 minutes.
Preheat oven to 325°. Brown beef and drain. Brown onion and green pepper. Mix all ingredients and bake for 1 hour.
Mix all ingredients thoroughly. Refrigerate mixture for three days, taking it out to remix at least once a day. On the 4th day, shape the mixture into small loaves about 2 1/2 x 6-inches long. Put on cookie sheet and bake overnight or 10 hours at 150°.
Boil and bone chicken. Season to taste. Butter casserole dish. Put in chicken in small serving pieces. Add the soups, chicken broth and stuffing mix over all. Dot with butter. Cook at 350° for 30 minutes. Serves 8 to 10 people.
Drain vegetables after chopping. Beat together cheese and lemon juice. Stir in vegetables. Great on crackers or in sandwiches.
Add the chili powder, garlic powder and sugar to the browned and drained hamburger and onion. After mixing that, add the tomato sauce and beans and sauce. Put mixture in a 9 x 13-inch baking dish. Spread prepared cornbread (uncooked) over the top. Follow instructions on cornbread for cooking.
Sift flour with baking powder, baking soda and salt. Combine sour cream and milk, stirring well. In large bowl of electric mixer at high speed, beat eggs until light and fluffy. At low speed, blend in flour and sour cream mixture, alternating, beginning and ending with flour. Then blend in melted butter. Use 1/4 cup batter for each pancake.
Bring the sugar and vinegar to a boil; cook until sugar is dissolved. Cool and mix all ingredients together. Put in a quart jar and let marinate all night in the refrigerator. Turn jar each day to mix. This will keep for several weeks.
Preheat oven to 450°. Combine vinegar and garlic in small saucepan over medium heat. Bring to a boil. Continue to boil until thick and syrupy, about 8 minutes. Stir in rosemary. Season chicken with salt and pepper and place in a large heavy skillet, skin side down and sear until brown, 3 to 5 minutes. Remove chicken and pour off excess fat. Return chicken to pan, skin side up. Place in oven and roast 10 to 15 minutes. Remove chicken from oven and turn on broiler. Brush chicken with reduced balsamic mixture. Place under broiler until glaze is bubbly, 1 to 3 minutes.
Combine cake mix and softened margarine and press in lightly greased 12 x 9-inch pan. Arrange peaches on top. Beat sour cream and egg yolks together and pour over peaches, spreading to sides of pan. Sprinkle with cinnamon. Bake at 350° for 20 to 30 minutes.
Combine cream cheese and mayo. Mix in lemon juice, chopped onions, mustard and garlic salt. Fold in broken up crabmeat. Chill several hours (will thicken). Serve in carved out red cabbage with assorted crackers. Makes 2 1/2 cups.
Put cheese in a crock-pot on medium heat until melted. Add tomatoes and sausage. Serve. Pour over tortilla chips or as a dip.
In a heavy skillet, add oil, fresh tomatoes and 1/4 of wine. Saute until the tomatoes cook down until soft and tender. Add garlic, onion, basil and can of cooked tomatoes and rest of wine. Cook on high for 2 minutes, then cover and simmer for 10 minutes. Pour over your choice of pasta and add Parmesan cheese.
Combine all ingredients and beat well. Pour in a 9-inch unbaked shell. Bake at 350° until pie is set.
Mix sugar and syrup in saucepan. Bring to a boil. (Do not overboil, just to a boil.) Add peanut butter and vanilla to mixture and blend smooth, then add Rice Krispies and mix. Pour into 13 x 9 x 2-inch pan.
Place Tater Tots on bottom and up side of 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown and drain beef. Place beef, broccoli and 1/2 can onions on potato shell. Combine soup, milk, 1/2 cup cheese and seasonings. Pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes.
Grease and flour Bundt cake pan. Place frozen rolls in pan. Mix brown sugar and pudding mix; sprinkle over rolls. Mix sugar and cinnamon; sprinkle over brown sugar-pudding mixture. Spread pecans over this and pour melted butter over pecans. Place on cabinet overnight; do not cover. In morning, bake in 350° oven for 30 minutes. Let sit in pan 10 to 15 minutes, then turn out. Slice or pull apart.
Cap, clean and wash peppers; grind peppers. Drain. Grind onions. Prepare big pot of boiling water. Put onions and peppers together and cover with boiling water for 10 minutes. Put 3 trays ice on until melted. Drain well. Put in big pot and add all ingredients except pickling spices. Tie spices in cheesecloth and let float in pickle while it cooks. Boil about 30 minutes. Jar and seal. Makes 9 quarts.
Mix strawberries and sugar together. Let stand 20 minutes. Combine pectin and water and boil 1 minute. Pour over berries. Mix well. Seal in freezer containers and freeze. Makes 5 pints.
Put potatoes through medium food grinder or food processor; don't overprocess. Mix together the potatoes, green peppers, onion, cheese and flour. Add melted butter, salt and pepper. Pour into greased casserole. Pour warm milk over top and bake at 350° for 1 1/2 hours. Serves 8 to 10.
Mix together eggs, vegetable oil and sugar. Add zucchini. Mix well in large bowl with electric mixer. Add flour, baking soda, vanilla and nuts. Pour into 2 (9 x 5 x 3-inch) greased loaf pans. Bake 1 hour at 350°. Let cool 10 minutes. Remove from pan. Cool completely.
Use a prepared crust for pie or make one up yourself with graham crackers and margarine; add 1/4 cup sugar. May be pressed down in a 9 x 13-inch pan. Whip Eagle Brand and lemonade. Fold in Cool Whip. Pour into prepared crust, then refrigerate for 2 hours or overnight.
Brown meat, onion and green pepper in a little oil. Add Ro-Tel, mushroom soup, Ranch Style beans, salt and pepper. Mix well and heat about 5 minutes. In a large casserole, layer meat mixture, torn tortillas and grated cheese. Bake 45 minutes in a 350° oven.
Mix together all ingredients except broccoli and bread crumbs. Add broccoli and mix. Sprinkle top with bread crumbs and bake at 350° for 45 minutes to hour, or until golden brown on top.
In a blender or food processor, whirl the pineapple juice and carrots until smooth. Add the ice cream; whirl to blend. Makes about 1 1/2 cups.