HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour with baking powder and salt. Cut in shortening. Add milk. Mix to a soft dough. Place on floured board. Roll into a 12-inch square. Cut into 4-inch squares. Place an apple in each square. Cream butter with brown sugar and place in the apples. Sprinkle with lemon juice. Bring up the floured corners of the dough to the top of the apple and press with edges together. Brush with milk. Place in greased pan. Bake at 400° for 30 to 35 minutes. Serve with cream.
Combine asparagus, cream of mushroom soup and Cheez Whiz. Add peppers and heat all ingredients. Pour in a baking pan or serving dish, cover with Italian style bread crumbs. Heat when ready to serve. Very good.
Crumple the first 3 ingredients and add water; stir and let set. Makes top and bottom.
Heat oven to 400°. Place crackers on ungreased baking sheet. Spread with sauce; sprinkle with oregano and cheese. Bake for 3 to 5 minutes, until cheese melts.
Combine wine, sugar, allspice, peppercorns, cloves and cinnamon in a small saucepan; bring to a boil. Cook, uncovered, 3 to 4 minutes over medium heat. Remove spices and boil until reduced to 1/3 cup. Stir in catsup, 2 teaspoons lemon juice, vinegar and Worcestershire sauce. Measure out and reserve 1/4 cup sauces and reserve remaining sauce in saucepan. Combine 1 tablespoon lemon juice and cornstarch; add to sauce in saucepan Bring mixture to a boil; cook 1 minute or until thickened, stir constantly. Stir in cherries. Set aside. Trim excess fat, place in 1-quart casserole. Pour 1/4 cup sauce over chops; turn to coat. Cover and marinate 1 hour. Grill 5 to 6 inches from coals for 5 to 6 minutes. Turn and baste frequently. Spoon hot cherry sauce over chops and garnish with additional cherries.
Brown meat with onion and green pepper. Drain oil and add remaining ingredients. Simmer. Serve on hamburger buns.
Combine rice, cream of chicken soup and water. Pour in baking dish. Place skinless chicken breast on top of rice mixture. Sprinkle chicken breast with garlic powder and lemon pepper and squeeze lemon juice on top. Cover and bake until tender at 350°.
Heat oven to 375°. Mix sugars, margarine, vanilla and egg white in a large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
Cube potatoes with jackets on. Cook potatoes, onion and salt in boiling water until done, but not too soft. Drain. Place in 9 x 13-inch casserole dish. Sprinkle garlic salt, parsley flakes and pimentos on top. Cube cheese and put on top. Cube bread and put on top. Drizzle margarine over all and bake at 350° for 20 minutes or until bubbly.
Mash 1/2 quart strawberries; add sugar, cornstarch and lemon juice. Cook 5 to 6 minutes, until syrup is clear. When slightly cooled, add rest of strawberries, sliced, and pour into prepared pie shell.
Place baked beans in casserole. Spread bacon over top. Mix catsup, onion, brown sugar and pickle relish; spread over bacon and beans. Bake at 400° for 40 minutes.
Stir first 3 ingredients on medium heat. Boil for 5 minutes. Remove from heat. Add peanut butter, vanilla and 1 heaping spoonful of marshmallow. Stir until smooth and put in prepared 8 x 8-inch or 9 x 9-inch pan. Cool for 1 hour.
Cook spaghetti. Drain, rinse with cold water. In large bowl mix salad dressing. Add garden vegetable mix. Add marinated mushrooms, then add salad spice, about 1/2 jar. Add garlic, salt and pepper to taste. Mix well. Let sit for 2 hours. Garnish with sliced tomatoes. Enjoy. Great for cookouts and parties.
Saute chicken in oil for 15 to 20 minutes. Add carrots and saute 5 minutes. Add onion and saute 5 to 10 minutes. Add wine, salt, vinegar, sugar, chile pepper and ginger and heat. Serve over rice.
Drop tomatoes in a pan of boiling water for 15 to 20 seconds. Immediately rinse with cold water. Remove skins. Cut in half crosswise. Squeeze out and discard seeds.
Melt butter in a medium saucepan; stir in brown sugar and milk. Bring to a boil and stir for 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in confectioners sugar, beating until smooth. Spread quickly into 13 x 9-inch pan. Let cool, then cut into squares.
Beat egg and stir in sugars and vanilla. Combine flour, salt and baking powder. Stir into first mixture. Stir in apples and nuts. Spread on a greased pie plate. Bake at 350° for 30 minutes. Serve with ice cream, if desired. Serves 5.
Whisk eggs with a little water until well mixed. Heat 8 or 10-inch skillet; add a little bacon grease or butter and pour in eggs. Lift edge of eggs as they are cooking and tilt pan to allow uncooked portion to flow underneath. When eggs are set to your liking, arrange remaining ingredients over half of omelet. Fold in half and cook briefly to heat filling and serve immediately.
Remove seeds from squash; place cut side down in a shallow pan. Pour water in pan. Bake, uncovered, at 350° for 45 to 50 minutes. Turn up and fill with a mixture of remaining ingredients. Heat in center for 15 minutes.
Combine egg whites, vanilla and cream of tartar. Beat with mixer until mixture forms soft peaks. Gradually add sugar and beat stiff. Add rolled crackers, baking powder and nuts. Hand stir gently to mix. Heap into buttered 9-inch Pyrex pie dish. Bake at 325° for 30 to 40 minutes. Cool thoroughly. Cover with the Cool Whip. Sprinkle with grated chocolate. Refrigerate 24 hours before serving.
Mix ingredients and stir continually over moderate heat in saucepan until mixture becomes thickened. Yields 1 cup.
Coat a large nonstick skillet with cooking oil or spray. Place over medium heat until margarine melts. Add peas and celery; saut 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet using a slotted spoon; set aside. Add scallops and next 4 ingredients to skillet. Bring to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until scallops are opaque. Add vegetables and cook until heated. Sprinkle with chopped parsley.
Mix together potatoes, cheese, chicken soup, sour cream, onion and 1/2 stick butter. Put in long baking dish.
Mix dry ingredients together in plastic bowl; then add water gradually. When it forms ball around spoon, knead dough well, adding water if it's too crumbly. This clay can be baked.
Put bread crumbs in greased 9 x 13-inch (or 10 x 14-inch) pan. Mix all ingredients together and pour in pan over bread. Set in refrigerator overnight before cooking. Bake at 350° for 50 minutes. This recipe is great for brunch or large crowd.
Blend the three ingredients together in food processor or Mixmaster. Store in refrigerator in covered container until ready to use. Coat baking pans with paper towel dipped into coating.
Mix well; make into balls. Squash with bottom of a glass that has been dipped in sugar. Bake at 350° for about 8 minutes or until lightly browned.
Toss together first 3 ingredients; salt and pepper. Mix in mayonnaise and fold in grapes.
Preheat oven to 375°. Thoroughly oil a 9 x 13-inch shallow baking dish. Put olive oil in a small bowl and dip each piece of potato. Place in baking dish and sprinkle with herbs. Add at least 3 whole unpeeled garlic cloves for each whole potato. Drizzle remaining oil over all. Bake for 45 minutes. Salt and pepper to taste.
Combine egg, bread crumbs, onion, milk and 3/4 teaspoon salt. Add meat and mix well. Shape into 24 (1-inch) balls. In large skillet, brown meat balls in hot shortening. Drain off excess fat.
Cook macaroni as directed. Boil cleaned shrimp until done. Mix other items in a large bowl. Dice shrimp. Add macaroni and shrimp to mayonnaise mixture; mix well. It is better the second day when flavors have had a chance to blend, if it lasts that long.
Combine everything (except tomatoes). Stuff tomatoes. Bake at 400° for 25 minutes.
In bowl, combine ham, onion and green pepper. Place 1/3 cup of mixture and 3 tablespoons shredded cheese at one end of each tortilla; roll up. Arrange tortillas, seam side down, in a greased 12 x 7 1/2 x 2-inch baking dish. Combine eggs, cream, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight. Bake, uncovered, in 350° oven 45 to 50 minutes or until set. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Let stand 10 minutes. Makes 8 servings.
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni.
Cook sugar and canned milk to soft ball. Add peanut butter, marshmallow cream and nuts.
Mix together the carrots, celery, raisins and pineapple. Add mayonnaise. Chill.
In skillet, brown pork chops in oil. Remove from pan. Peel and thinly slice onion. Saute in skillet. Blend in flour and mustard. Add beef broth and cook for 5 minutes.
Combine chicken, water chestnuts, pimentos, almonds, mushrooms,	lemon juice and mayonnaise. Place in a buttered 2 quart casserole. Top with cheese and onions. Bake at 350° for 20 minutes until golden. Freezes well. Serves 6.
Line 9-inch pie pan with 1/2 pastry. Save remaining and refrigerate both while making filling. Put pitted cherries in bowl and toss thoroughly with tapioca sugar and lemon juice and almond extract. Let stand for 10 minutes and pour into unbaked shell. Dot with butter. Cover with top crust and seal edges. Bake in preheated oven for 10 minutes at 450°. Reduce heat to 350° and continue baking for 40 minutes more.
Mix eggs and sugar until thick. Combine this with margarine, flour, chocolate morsels, vanilla, coconut and pecans. Pour into a greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Cream together shortening and sugar. Add eggs, bananas, milk and flavorings. Gradually add soda, salt and flour. Add raisins and nuts. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Heat oven to 350°. Put apples in baking dish. Mix brown sugar and cinnamon; sprinkle over apples and bake 15 minutes.
Brown steak in skillet with onion and peppers in oil. Mix beef broth, soy sauce, cornstarch, ginger and sugar together. Add to steak and simmer until it thickens. Serve over cooked rice.
Steep mint and teabags in boiling water 8 minutes. Cool and strain. Combine 1 cup orange juice and juice of 2 lemons, 1 cup sugar, and 6 cups cold water. Combine. Double for a large luncheon.
Combine 2 cups flour and powdered sugar. Cut butter into flour with pastry blender until mixture resembles cornmeal. Spoon flour mixture into a 13 x 9 x 2-inch baking pan. Press into pan evenly and firmly using fingertips. Bake at 350° for 20 to 25 minutes or until lightly browned. Combine 1/2 cup flour and baking powder and set aside. Combine eggs, sugar and lemon juice; beat well. Stir dry ingredients into egg mixture and pour into baked crust. Bake at 350° for 25 minutes or until lightly browned and set. Spread top immediately with Lemon Frosting.
Finely chop the garlic; mix well with eggs in medium bowl. Slice chicken breast halves horizontally to have 2 thin slices shaped like the original. Soak chicken slices in garlic-egg at least one hour or overnight. Heat olive oil in skillet. When oil is hot, dip each slice of chicken in crumbs to coat and add to oil. Fry until golden, turning once. Serve with lemon slices or Hollandaise. Great cold for picnics, too.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Empty biscuit mix into large bowl. Stir in water and beat with a wooden spoon until smooth. Add remaining ingredients except 1/2 cup cheese and butter. Mix thoroughly. Pour into pan. Sprinkle with remaining cheese and dot with butter. Bake 40 to 50 minutes. Cool in pan 10 minutes. Remove from pan and cool on rack before slicing.
Mix rhubarb, orange juice and 2 tablespoons sugar. Bring to a boil. Cook until rhubarb is tender, about 5 minutes. Drain rhubarb and throw liquid away.
In a large saucepan, mix butter, milk, sugar and cocoa. Boil hard for 1 minute. Remove from heat and add vanilla, peanut butter and oats. Drop from teaspoon on wax paper. If they are too thin, add more oats. As dough cools, it will thicken.
Layer cucumbers in bottom of salad bowl. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Layer tomatoes, green pepper and onions, adding salt and pepper between each layer. Top with olives. Mix oil, vinegar and garlic and pour over vegetables. Cover and refrigerate 3 hours or overnight, basting occasionally with dressing.
Preheat oven to 400°. Line cookie sheet with aluminum foil. Sprinkle 1 cup almonds evenly. Place crackers on top. Sprinkle 1/2 cup almonds on crackers. Melt butter in saucepan. Add brown sugar and bring to boil. Cook 3 minutes over medium heat, stirring constantly. Pour over crackers and spread gently. Bake 5 minutes. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. Spread chocolate evenly and sprinkle remaining 1/2 cup almonds. Cool in refrigerator until hard. Peel away foil and break or cut into pieces.
Melt shortening in a heavy skillet. Add ground beef, onion, garlic and parsley. Brown lightly. Combine tomato paste with water, sugar, salt and pepper, mixing well. Cover, reduce heat and simmer for 10 minutes. Add noodles, cover and cook until noodles are tender, stirring occasionally. Serve with Parmesan cheese. Yield: 4 servings.
Soak gelatin in cold water for 5 minutes; dissolve in boiling water. Add vinegar, sugar and salt; refrigerate until it begins to jell. Add remaining ingredients. Chill until firm. Serves 6.
Place all except oil in blender. Puree for 3 seconds. Put in saucepan and heat just to boiling. Cool and add oil.
Cream sugar and butter. Add egg and flavorings and mix thoroughly. Sift dry ingredients together and stir. Refrigerate 2 to 3 hours.
Sift together flour, soda, cinnamon and salt. Add sifted ingredients to apples with remaining ingredients. Mix together well and bake at 350° for 40 to 45 minutes in a 9 x 13-inch size glass pan that has been greased and floured.
Spread refried beans on the bottom of a 9 x 13 inch pan. Mix together sour cream, mayonnaise and taco mix. Spread over refried beans. In layers, place green chillies, green onions, diced tomatoes, cheddar cheese and shredded lettuce. Use as a dip with tortilla chips or raw vegetables.
Put all ingredients in crock-pot for about 2 to 3 hours on low, then serve.
Layer everything 3 times. Top with parsley and paprika. Mix the cottage cheese, mayonnaise and oil and then add 1/3 of it to each layer.
Mix can of crushed pineapple (juice and all), package of instant vanilla pudding, sour cream and sugar. Mix all together and pour in graham cracker crust. Spread Cool Whip on top and keep in refrigerator until ready to serve. This is quick and easy.
Preheat oven to 350°. Lightly grease 8-inch pie pan with a little of the marinade. Dice artichokes and scatter them in the pie pan with the cheese. Combine marinade with the cream or milk to make 1/2 cup. Beat eggs with cream mixture and pour in pan. Bake 25 minutes or until set and lightly browned. Let set 5 minutes before cutting. Serves 4.
Mix all ingredients, except cream of tartar; boil together until it reaches hard crack on thermometer, about 310°. Stir in cream of tartar and pour over popcorn. Mix well, then put on greased table top and press down to make it flat. As soon as cooled, put in tight containers to keep it from becoming sticky.
Mix together sherry and dried onions and let set. Add Philly cheese, Miracle Whip, olives and beef. Mix together and form ball. Cover with plastic wrap and refrigerate.
Bring cream, milk, butter, sugar and salt to a full boil. Boil for 5 minutes, stirring constantly over moderate heat. Remove from heat. Stir in the chocolate chips until melted. Add the vanilla and nuts. Pour into a greased pan. Cool. Makes 2 1/2 pounds.
Cream butter and sugar. Add eggs, one at a time, then the extracts. Sift flour and soda together and add alternately with the buttermilk to the mixture. Pour into well-greased and floured tube pan and bake at 350° for 1 hour.
Mix flour, butter and confectioners sugar together well. Press into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat eggs, 1 cup sugar, baking powder, salt and lemon juice until fluffy, about 3 minutes. Pour over hot crust. Bake at 350° for 25 minutes. Cool. Cut into squares.
Mix water, soy sauce, soup mix and ginger in small bowl. Heat 2 tablespoons oil over medium-high heat in large skillet. Add peppers and garlic. Stir-fry 2 to 3 minutes until tender-crisp. Remove. Heat remaining oil in skillet. Add beef 1/2 at a time. Stir-fry 2 to 3 minutes. Remove as browned. Return beef and peppers to skillet. Stir in soup mixture. Stir constantly and bring to boil. Boil 1 minute. Serves 4 over rice.
Put all ingredients into saucepan and bring to a boil. Brush onto loaf of sliced French bread. Broil 6-inches from flame for 5 minutes or until golden brown. Serve with cheeses, soups and veggies.
Melt butter on low heat and add flour. Remove from heat; add syrup and water. Put back on stove and boil until thick. Cook 5 minutes; mix often. Remove from heat. Cool before putting into pie shell. Put on whipped cream.
Boil chicken until the meat falls off the bone. Remove from water and let cool. Add chicken broth to water and let it come to a boil. Add Reames noodles and cook until tender. Add cream of chicken soup and chicken. Simmer until soup is blended. Season to taste.
Peel and slice potatoes. Put 1/2 on bottom of greased casserole. Layer the hamburger and diced onion. Add salt and pepper. Top with remaining potatoes. Top with soup and water. Bake for 2 hours at 325°.
Cook macaroni according to package directions; drain and set aside. Melt butter in a large saucepan over low heat. Add flour and milk powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper and soup. Cook until bubbly, stirring often. Add cooked macaroni, peas and turkey to sauce. Stir gently. Pour into a lightly greased 1 1/2-quart casserole. Top with cheese. Combine bread crumbs and butter; mix well. Spread over cheese. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Boil water with vinegar. Pour into gelatin and stir until gelatin is dissolved. Add peach juice. Blend. Add peaches and pecans. Pour into a square glass dish and refrigerate until congealed. To serve, cut into squares and put on bed of lettuce. Top with a dollop of mayonnaise. Serves 6 to 8.
In small bowl, beat together cream cheese, 1 egg, 1/4 cup sugar and 1 teaspoon vanilla. Spread over bottom of unbaked pie shell. Sprinkle with pecans. Beat 3 eggs slightly. Add corn syrup, 2 tablespoons sugar and salt. Stir in chocolate and 1 teaspoon vanilla. Pour over pecans. Bake at 375° for 35 minutes.
Brown ground meat and drain. Add tomato sauce, mushrooms, olives, onion flavor, seasoning salt and garlic salt. Let get hot. Boil noodles. Put noodles layered in pan, 13 x 9 x 2-inch. Pour meat mixture on top of layer. Put Mozzarella cheese on top. Repeat this step 2 or 3 times. Put into oven on 375° for 5 to 10 minutes or until cheese melts.
Mix salmon, cream cheese, salsa, cumin and cilantro. Place mixture on each tortilla; spread on surface and roll up jelly roll style. Serve as is or chill and cut into fifths with serrated knife and serve as appetizers. Serve with bowls of salsa (red and green) for dipping. Fresh cilantro is best (can be made without cumin).
Cut potatoes into fourths. Cut carrots into sticks. Quarter onion. Make 4 to 6 hamburger patties. Place each patty on a square of aluminum foil. Place potato wedges, carrots, onions on top of each hamburger patty. Salt and pepper to taste. Fold the corners of the foil up together to form a sealed pouch. Place each pouch on baking pan. Bake at 350° for 1 to 2 hours until potatoes are done.
Cook sausage. Crumble and drain grease. Mix sausage with other ingredients. Shape into bite-size balls. Bake on cookie sheet at 400° for 10 to 12 minutes.
Drain and mash yams. Add all other ingredients to the yams, mixing well after each addition. Place in baking dish and cover with topping.
Melt butter. Stir in potatoes. Stir until blended. Sift in dry ingredients. Stir in nuts and raisins. Drop by teaspoonfuls onto greased baking sheet. Bake 10 to 12 minutes at 375°. Makes 4 dozen.
Cook hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown. Drain. Stir in tomatoes (with liquid), celery, chili powder, sugar and Worcestershire sauce. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Stir in beans. Heat to boiling. Reduce heat. Simmer, uncovered, until desired consistency (1 hour). Makes 5 servings.
Thickly slice tomatoes and layer half of them in an ovenproof baking dish. Mix vinegar, mustard and garlic together. Stir in 2 teaspoons of cold water. Sprinkle the tomatoes with half of the fresh herbs and drizzle half of the dressing over the tomatoes. Lay the remaining tomato slices on top, overlapping them and drizzle the rest of the dressing. Sprinkle bread crumbs over top of tomatoes. Bake in preheated oven at 400° for 25 minutes or until top is golden brown. Remove from oven and sprinkle with remaining herbs. Serve immediately.
Brown ground chuck and onion together. Add chopped tomatoes, taco mix, Hidden Valley Ranch dressing, beans and Ro-Tel tomatoes. Simmer for 30 minutes.
Cook spareribs for 1 hour at 350°. Combine remaining ingredients. After cooking spareribs for 1 hour, pour off grease and put mixture on often and cook an hour longer. Use like a basting sauce.
Combine butter, Worcestershire sauce, lemon juice, salt and pepper. Marinate beef in sauce 30 minutes. Cut tomato, onion and pepper into bite-sized pieces. Arrange alternately on small skewers. Cook on grill until meat reaches desired doneness. Turn once.
Melt margarine in a baking dish. Mix sugar, flour and milk together in a bowl. Pour over the margarine. Do not mix. Add fruit; do not mix. Bake at 350° for 1 hour.
Preheat oven to 325°. Peel and quarter onions. Place in buttered baking dish. Mix in a separate bowl: 1 1/2 cups tomato juice, 1 1/2 cups water, 6 teaspoons melted butter and 6 teaspoons honey. Pour over onions and bake at 325° for one hour or until soft. Great side dish.
Place breasts between clear plastic wrap; pound to 1/4-inch thickness. Remove wrap; sprinkle with salt. Sprinkle 1 tablespoon parsley and 1 tablespoon green onion on each cutlet. Cut butter into 8 sticks and place 1 stick on each cutlet. Roll chicken as for jelly roll, tucking in sides. Press end to seal. Dust each roll with flour and dip in beaten eggs, then roll in bread crumbs. Chill thoroughly, at least 1 hour.
Combine tomatoes and their juice, pepper, cucumber, salt, pepper and oil in a large bowl. Toss gently. Add onion, garlic and parsley. Toss again. Cover and let stand at room temperature 2 hours for flavors to blend.
Skin, bone and split chicken breasts. Pound into thin cutlets between sheets of wax paper with a mallet. Lightly beat egg substitute or egg with water. Mix Herb Blend with bread crumbs. Dip cutlets in egg mixture, then in seasoned bread crumbs. Cover and chill 1 hour.
Shape chopped sirloin into 4 (1-inch) oblong patties. Bake in baking pan for 15 minutes or until done at 350°. Saute pepper, onion and mushrooms in butter until done. Add soy sauce and cook 15 minutes. Add tomatoes and cook for 3 to 5 minutes. When sirloin is done, top with soy sauce mixture. Serves 4.
Cook carrots after cutting into bite size. Save liquid off cooked carrots. Spread carrots in 9 x 9-inch baking square dish. Mix liquid, onion, horseradish and mayo. Pour over carrots. Top with fine bread crumbs. Dot with butter and paprika. Bake 1/2 hour at 350°. Serves 6.
Mix cottage cheese and whipped topping in bowl. Sprinkle gelatin over top; mix well. Add pineapple and oranges; mix gently. Chill or freeze until serving time.
Cream together cream cheese and powdered sugar. Mix in peanut butter, Cool Whip, milk and vanilla. Pour mixture into pie crust. Drizzle with chocolate syrup and freeze.
Mix together sugar, molasses, salt and shortening; add dry ingredients. Then add liquid. Drop on greased tins. Bake at 375° until done.
Stir oatmeal and melted margarine together. Blend in eggs and sweetener. Add sifted dry ingredients. Mix in raisins alternately with milk and vanilla. Drop on baking sheet and bake at 400° for 10 to 15 minutes or until brown.