HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo thoroughly with sugar and vanilla and lemon or almond flavoring. Add flour and soda. Put in rolls in fridge for 2 or 3 hours or overnight. Slice and bake 8 to 10 minutes at 350°.
Beat cream cheese and sugar until creamy. Add vanilla. Mix in Cool Whip. Spoon int crust. Add pie filling on top. Cover with plastic from prepared crust package. Chill.
In a small bowl, combine soup, paprika and pepper. In a greased 2-quart oblong baking dish, arrange potato slices in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400° for 45 minutes. Uncover and bake 10 to 15 minutes longer. Makes 6 servings.
Mix sugar with beaten eggs. Add melted butter, Karo, salt, vanilla and nuts. Mix well. Cook at 350° for 50 minutes or until done.
Melt butter and brown pepper, onion and celery. Mix together tomato soup, paste, sauce and mushroom soup. Heat ground beef in small amount of water and drain when cooked. Add to sauce Worcestershire sauce and garlic; cook for 2 hours slowly. Add salt and pepper, if desired.
Spread cherry pie filling in greased 9 x 13-inch cake pan. Sprinkle cake mix over pie filling. Sprinkle walnuts over cake mix. Drizzle with melted butter. Bake at 350° for 50 to 60 minutes. Cut into squares. Serve plain or with whipped topping.
Mix together rolled oats, brown sugar and melted oleo (or butter). Spread in 9 x 13-inch baking pan and bake at 350° for 10 minutes. Remove from oven and cool. Stir to separate mixture, making it crumbly. Lightly stir rolled oats, crumble mixture, pineapple and coconut into Dream Whip. Pack lightly in a buttered 8-inch square pan. Cut into squares and freeze. Another family favorite.
Heat oven to 350°. Coat 8 x 8 x 2-inch glass baking dish with nonstick cooking spray. Spoon salsa over bottom of dish. Top with cheese. Bake in 350° oven 30 minutes or until bubbly. Remove from oven. Sprinkle with avocado, jalapeo and cilantro. Serve with chips.
In saucepan, combine sugar and cornstarch. Place on medium heat and add water and vinegar. Bring to a boil and boil for 5 minutes. Add margarine, salt and pepper. Blend in beets and heat through. May add more sugar, if desired.
Mix cake mix, eggs, oil and mandarin oranges and juice. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 to 40 minutes. Pour 3/4 cup juice from crushed pineapple over cake while still warm. Mix pineapple with pudding powder and Cool Whip. Spread over cooled cake. Keep refrigerated.
Mix fruit and crackers until well coated. Add water to marshmallows and make syrup (double boiler). Add to fruit mixture and mix thoroughly. Pack tightly in containers and cover. Store in refrigerator. If wine or sherry are used, add to melted marshmallows after removing from double boiler. This mixture can be packed tightly in paper cups.
Mix together ingredients and drop with a tablespoon onto greased cookie sheet. Bake at 250° for 35 to 40 minutes. You may double recipe if you like.
Saute onions until transparent. Remove from heat. Add milk, flour, cheese, egg yolks, salt and pepper. Beat egg whites until stiff and add to mixture. Fold in carefully with a large spoon. Bake in a glass baking dish (13 x 8 x 2-inch) at 375° for 30 minutes, or until brown.
Blend first 3 ingredients together and reserve one third cup of this mixture for topping. Press the remainder into pan with even thickness.
Dissolve pudding with 1/2 cup cold water. Mix all ingredients in mixer. Pour in tube pan and bake at 350° for 55 minutes.
Preheat oven to 350°. In large bowl, combine Bisquick, milk, oil and egg. Mix well. Fold in cheese and bacon. Put in muffin pan. Bake for 20 minutes.
Heat pineapple. Dissolve Jell-O in pineapple. Cool. Add buttermilk. When partly set, add Cool Whip and nuts if desired.
Press cookie dough into 12-inch pizza pan. Bake at 375° for 10 to 12 minutes or until light brown. Spread cream cheese over cooled cookie and add drained fruit.
Combine ingredients. Pour over roast. Cover and bake 6 hours at 300°. Remove beef from pan. Shred with 2 forks. Return meat to sauce. Makes about 20 sandwiches. Serve on semi-hard rolls.
Spray Bundt pan. Put frozen rolls in bottom of pan. Sprinkle pudding on top of rolls. Melt margarine and mix with brown sugar and cinnamon. Drizzle over rolls. Sprinkle nuts on top. Cover with foil and let rise all night. Bake at 350° for 30 minutes. Let stand in pan about 10 or 15 minutes. Turn out on plate and serve warm.
With boning knife, cut into roast and use quarter garlic slivers to push into holes. Cover roast with a sprinkle of cayenne pepper and salt. Rub evenly over all of roast. (Wash hands.) Lightly sprinkle with black pepper. Place roast in a turkey-size baking bag and place in roasting pan. Pour wine and sauce over roast inside bag. Sprinkle chopped green onions over roast. Place onion quarters, carrot pieces and potatoes over, around and beside roast. Seal bag and with a large meat fork, poke 2 rows of holes into bag. Bake at 325° for 2 1/2 hours, then check. Should be very tender meat and potatoes.
Put in food processor or blender for 30 seconds. Let set overnight in refrigerator to let flavors blend. Dip your favorite fruits.
Mix all ingredients together. Roll into balls and bake for 20 minutes at 400° to 425°. These can be frozen, then baked.
Brown the hamburger with onion. Add kraut. Add cooked rice and tomato soup. Dot with brown sugar and butter. Bake 1 hour at 350°.
Combine flour, sugar and salt in a heavy pan. Beat egg yolks; add milk, mixing well. Stir milk mixture into dry ingredients. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Add vanilla. Cool and then layer in dish with wafers and bananas.
Mix flour, salt and fat until mixture is crumbly. Add water and mix until pastry holds together. Roll out dough to fit pan used. Mix sugar, flour and cinnamon. Stir slowly into liquid. Cook; stirring constantly, until thickened. Add cherries to sauce. Pour into baking pan. Cover with pastry. Bake at 375° for 45 minutes or until pastry is brown.
Cut tomatoes into 1/2-inch slices. Mix lime and water and cover tomatoes. Let stand 24 hours. Rinse well and soak in cold water for 2 hours. Mix sugar, vinegar, salt and food coloring. Drain tomatoes and add to sugar and vinegar. Soak tomatoes in mixture overnight. Bring to boil and boil for 40 minutes. Pack in clean, hot jars and seal. Makes 8 pints.
Combine cream cheese and hot mashed potatoes. Add remaining ingredients. Mix well. Bake in 1 1/2-quart casserole dish at 350° for 45 minutes. Serves 6.
Toss shrimp in juice. Mix dressing mix with cream cheese and sour cream. Add shrimp. Can be made using fat-free products. Best after sitting in refrigerator overnight.
In a large saucepan, combine all ingredients except rum and bring to a boil. Reduce heat. Simmer, uncovered, 10 minutes to blend flavors. Remove spices and add rum just before serving, if desired. Serve hot. Garnish with additional cinnamon sticks if desired.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water. Bring to a boil; reduce heat and simmer about 15 minutes. Remove from heat and add 1/4 c. Vermouth; stir well. If you wish, water may be substituted for the Vermouth. Heat through. Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
In a larger bowl blend sugar, oil, salt, potato starter, water and flour. This makes a stiff batter. Grease another bowl, add dough and turn it over so that it is greased on all sides. Lightly cover with foil and let stand overnight. (Do not refrigerate.)
Melt 1/2 stick butter in dish. Mix flour, sugar, milk, baking powder, salt and cinnamon. Pour flour mixture into dish and top with fruit. Bake at 350 degrees for 40 mins.
Combine all, except bacon and cheese, in blender. Blend for 15 seconds. Pour into greased 9-inch square Pyrex. Sprinkle with cheese and bacon. Bake 30 minutes at 350°.
Place onion and margarine in 2-quart casserole. Cover tightly and microwave on High (100%) 2 minutes; stir. Cover and microwave until tender, 2 to 3 minutes. Stir in broth, water and sauce. Cover tightly and microwave on High to boiling point, 8 to 10 minutes. Divide 1/2 of soup among 4 bowls; add toast. Pour remaining hot soup over toast; sprinkle with cheese.
Place crushed cereal into shallow pan; set aside. In a small bowl, beat egg. Add milk, flour, salt and pepper; mix well. Dip chicken pieces in batter and then coat each piece in the crumbs. Place in greased baking pan. Drizzle with melted butter. Bake in a preheated 350° oven for 1 hour. Do not cover or turn chicken while baking.
Mix first 3 ingredients. Pour into graham cracker crust. Top with a can of cherry pie filling. Chill until served.
Saute turkey, onions, pepper and celery until meat is no longer pink. Drain, reserving juice. Set aside.
Saute onion and celery; drain. Add soup and Cheez Whiz. Pour ingredients into casserole dish and bake at 350° for 30 minutes.
Bring water and corn syrup to boil. Add sugar; cook until hard ball stage. Wipe off crystals. Beat egg whites with gelatin to peaks. Pour syrup over this mixture. Beat first with mixer, then spoon, until dull. Add nuts. Drop on waxed paper.
Beat together the sugar and eggs. Add milk and flour to cream of tartar and baking powder. Add nutmeg and vanilla (don't make the dough too stiff). Roll thin, cut and fry in hot grease.
Put in pan in the order listed. Pour pie filling in pan. Add pineapple on top of filling. Sprinkle cake mix over top of pineapple. Next add coconut and then nuts. Bake at 325° for 1 hour.
Combine oil, eggs, water and pumpkin. Add dry ingredients to pumpkin mixture. Bake at 350° for 1 hour. Makes 3 loaves.
Melt cheese and oleo. Mix sugar, cocoa and pecans. Add cheese. Stir in vanilla. Spread in glass dish or pan. Let cool and cut in squares. This is good fudge.
Mix together. Roll in wax paper. Sprinkle with paprika. Chill.
Mix all dry ingredients with fingers until mixed well. Add 1 cup milk and mix to a paste. Add beaten egg yolks. Add remaining milk. Cook in top of double boiler until mixture falls in globs from spoon. Pour into baked pie shell. Top with meringue or Cool Whip. Refrigerate.
Layer 1/2 of the ham, potatoes and onion in crock-pot. Sprinkle with salt and pepper. Then put half of cheese over that. Repeat layers. Spread undiluted soup evenly over top so air does not reach potatoes. Cover and cook on low for 8 hours or on high 4 hours.
Preheat oven to 450°. In an 8-inch baking dish, arrange asparagus. Drizzle with Lipton Onion Butter, then sprinkle with cheeses. Bake for 10 minutes, or until cheese is melted. Makes 6 servings.
Slowly brown onion, pepper, celery and meat in cooking fat, stirring constantly. Add flour slowly, stirring constantly until brown. Add remaining ingredients. Heat thoroughly. Pour into shallow, well-oiled baking dish. Cover with biscuits. Bake in a hot 450° oven about 15 minutes. Makes 6 servings.
Pour hot water over raisins to fill cup; let set while you prepare the other ingredients. Mix sugar, cinnamon and salt together. Beat egg yolks until lemony. Add sugar mixture, then raisins, then vinegar. Beat egg whites until stiff, but not dry. Add to first mixture and fold in. Pour into unbaked crust. Bake at 350° for 10 minutes. Reduce heat to 300° to 325°; bake an additional 45 to 60 minutes in all or until custard is set.
Warm milk; add in sugar and flour. Put into pie shell and bake 1/2 hour.
In a mixing bowl, stir slightly softened ice cream until smooth. Spoon the ice cream into pie crust and cover with plastic lid. Place pie in freezer for several hours until hard.
Saute onion and celery in margarine. Add Cheez Whiz, broccoli and rice; stir. Add mushroom soup and water; combine in casserole. Bake at 350° for 30 to 45 minutes. Very good!
Brown ground beef and season to taste with salt and pepper. Alternate layers of beef, onions and sliced potatoes in a casserole dish. Pour mushroom soup, to which has been added 1/2 can of water, over the layers. Top with cheese. Bake at 350° until potatoes are done.
In a large mixing bowl sift the dry ingredients. Make a well and drop in the eggs, vanilla, buttermilk and cooled margarine. Mix well. Add nuts and mix well. Spray a 9 x 13-inch pan with vegetable oil. Bake about 30 to 35 minutes at 350°.
Heat oven to 350°. Blend cream cheese, 1/3 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. When smooth, pour into pie crust. Sprinkle with nuts. In another bowl, beat 3 eggs, Karo, remaining 1 teaspoon vanilla and remaining 1/2 cup sugar. Pour over nuts. Bake 50 to 60 minutes or until done.
Blend the cooking oil, granulated sugar and brown sugar until mixed. Add vanilla; beat in eggs, one at a time. Stir together the flour, milk powder, baking soda, baking powder, salt and cinnamon. Add to egg mixture until well blended. By hand, stir in carrots and walnuts. Bake at 350° for 50 to 60 minutes in a 10-inch tube pan or 12-cup fluted tube pan. Invert on plate, sprinkle powdered sugar on top.
Brown meat; drain. Add onion and seasonings. Stir in (do not drain liquids) remaining ingredients. Simmer 30 to 45 minutes.
Brush chicken with corn oil on all sides. Mix flavor enhancer and salt. Sprinkle on all sides. Place on rack in broiler pan on lowest rack in broiler. Broil 20 minutes, basting with oil twice. Turn and broil about 20 minutes on second side. Spread marmalade on chicken. Sprinkle with sesame seed. Broil about 5 minutes, watching carefully. Turn; spread with marmalade, sprinkle with sesame seed. Broil about 5 minutes longer or until fork can be inserted with ease. Serves 4.
Crush sandies and place in a 9 x 12-inch pan. Slice bananas on top of sandies. Mix cream cheese, lemon juice and powdered sugar. Fold in Cool Whip. Spread cream cheese mixture over bananas. Chill, then spread pie filling (mixed with lemon juice) on top. Refrigerate overnight.
Roll ground beef into balls. Put in skillet and cover with water. Cook until water cooks away. Put meat balls in crock-pot. Drain pineapple and add pineapple to meat balls. Add barbecue sauce and simmer.
Combine first 6 ingredients with meat. Marinate for 15 minutes. Drain; reserve marinade. Heat wok; add peanut oil. Sear meat quickly over high heat. Remove meat. Add oil if needed to stir-fry next 4 ingredients. Cook until tender-crisp. Add meat and marinate tomatoes and green onions. Stir until heated through and slightly thickened. Serve over rice.
Dissolve yeast in warm water. Let stand 5 minutes. Sift flour, sugar and soda. Cut in shortening. Add yeast to buttermilk. Mix, roll and cut. Bake in greased pan at 400° for 10 to 12 minutes.
Thaw potatoes. Press potatoes between paper towels to remove excess moisture. Grease 2 (8 ounce) casseroles. Arrange potatoes evenly in bottom of each. Bake, uncovered, at 400° for 20 minutes. Cool 10 minutes. Reduce oven to 350°. Add cheeses and ham.
Soak beans overnight. Drain. Cover with fresh water and boil for 45 minutes. Mix all ingredients together and bake at 275° for 2 hours.
In a medium bowl, combine defrosted cooked butternut squash with the melted butter, salt and sugar.
Cream shortening with 1/2 cup each of brown and white sugar. Add egg yolks, water and vanilla. Mix. Add dry ingredients and mix thoroughly. Pat mixture in 9 x 13-inch greased pan. Sprinkle chocolate chips and pat lightly. Beat egg whites stiff with pinch of salt. Beat in cup of brown sugar gradually. Spread on top and bake at 350° for 20 to 25 minutes. Top begins to turn golden brown and bubbles appear in cookie dough.
Sift together flour, baking powder and salt. Combine oil with sugar; beat in egg and extract. Add flour mixture. If dough is crumbly, add a few drops of water to form a stiff dough. Roll to 1/2-inch thick; cut with 2-inch cookie cutter. Press an almond in center of each cookie. Bake on ungreased cookie sheet at 350° until cookies are golden, 12 to 15 minutes. Makes 2 dozen cookies.
Saute the ground beef and onion. In a 9 x 13-inch pan, place the cabbage. Spoon beef mixture over cabbage. Put the soup and water into saucepan and bring to a boil. Pour over cabbage and rice. Sprinkle Mozzarella over all and cover with foil. Bake at 350° for 1 1/2 hours.
Mix 1/2 cake mix with eggs and vanilla. Add remaining cake mix. Stir in chocolate chips. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Sprinkle the crushed corn flakes over mixture. Drizzle with melted margarine. Bake at 350° for 45 to 60 minutes, covered with foil. Uncover for 10 to 15 minutes to brown. Thaw hash browns in refrigerator for 1 hour before cooking.
Bake corn bread and let cool. In a large pot or bowl, crumble corn bread up very fine. Add croutons or toasted white bread. Brown celery, onions and green pepper in melted butter until light brown and tender. Add to corn bread along with remaining ingredients. More or less of a certain spice may be added according to taste (more sage makes darker dressing). Mix all ingredients thoroughly. Pour into a 9 x 13-inch baking dish. Bake in moderate oven at 325° to 350° for 1 hour. While baking, occasionally check and skim off any excess chicken base that rises to top during baking.
In saucepan, mix sugar, cocoa, salt and water. Place on medium heat. Boil 5 minutes. Cool. Add vanilla. Serve over ice cream. Pour leftover sauce in jar. Cover. Store in refrigerator.
Beat the egg yolks. Add the sugar, mixed with flour, and the melted butter. Stir until smooth. Line a medium-sized pan with pastry and arrange the cut rhubarb in it. Pour over the sugar mixture and place in a hot oven at 450° for about 15 minutes. Reduce the heat to 350° and bake 25 to 30 minutes. Cover with meringue and return to oven for 15 minutes.
Heat oven to 350°. Grease and flour two 8-inch cake pans. I use a regular 13 x 9 rectangle cake pan.
Peel, core and slice apples into thick slices. Place in skillet with the water and butter. Cook over moderate heat, stirring to prevent sticking, until barely tender. Sprinkle with brown sugar and lemon juice. Toss, cover and let stand 10 minutes before serving. Makes 6 servings.
Mix all together and pour into buttered Pyrex dish. Bake at 350° for 20 to 30 minutes or until set. Serve with grits.
Beat eggs; add all ingredients, except corn. Add the corn last. Bake at 350° for 50 to 60 minutes until brown.
Spoon 3 pints of sherbet into a punch bowl. Let sherbet soften to room temperature for about 5 minutes. Then slowly pour in chilled 7-Up, stirring lightly to combine with sherbet. Float generous scoopful of the remaining sherbet on top of punch. Makes about 36 servings.
In a medium saucepan, combine the oil, onions and garlic. Cook over medium-high heat for 5 minutes. Add tomatoes and their juice, tomato sauce, green chilies, chili powder, cumin, salt and pepper. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer, uncovered, for 35 minutes, stirring occasionally.
Mix ingredients; pat in pie pan (I mix it right in the pie pan). Bake at 350° for 10 to 12 minutes. Tastes like cookie crust. Particularly good with lemon or cream pie.
Boil Potatoes for 20 - 30 minutes. Drain and cool. Cut Potatoes into bite-size pieces, add Italian Dressing, Olives, Bacon Bits, Onion, Mayonnaise, along with Salt and Pepper (to taste); mix well. Refrigerate.
Blend milk and eggs together; pour in a 9 x 13-inch pan. Set aside. Fry hamburger and drain. Add sauces and pepperoni; cook for 20 minutes. Cook spaghetti until done and drain. Mix spaghetti in egg and milk mixture. Pour sauce mixture over spaghetti. Add cheese on top and bake 20 minutes at 350°.
Combine first 7 ingredients. Toss lightly with salad dressing. Serve on lettuce with cheese slices and cold meats.
Blend together all ingredients. Dip with a teaspoon on a greased baking sheet. Bake at 350° for a few minutes.
Spray casserole dish with Pam. Layer all ingredients as follows: bottom, beans; middle, salsa; top, sliced cheese. Cover with lid. Bake in microwave on 80% power for 10 minutes. Cook longer if you like it hot. Serve with corn chips.
Mix together cracker crumbs, Parmesan cheese and salt. Dip chicken in melted margarine. Roll in cracker crumb mixture and place in baking dish. Pour remaining margarine over all pieces. Bake 1 hour at 350°.
Brown hamburger and onion and drain off excess fat. Cook noodles. Mix all ingredients well and put in baking dish. Top casserole with crumbled chips. Bake at 350° for 25 to 30 minutes or until bubbling.
In large pan, bring pineapple to a boil. Remove from heat and stir in jello. Cool to room temperature and stir in buttermilk. Fold in Cool Whip and pecans. Pour into 8-cup mold. Chill 4 hours or overnight.
Peel and wash potatoes. Cook in boiling salted water until done. Drain and mash with the butter and milk and beat until light and fluffy. Season with salt and pepper. Pour into buttered casserole. Cover with the cream, whipped until stiff, and sprinkle with the cheese and paprika. Bake at 350° until brown on top. Parmesan cheese may be substituted. These are especially good with spicy roast beef.
Mix ingredients together and bake at 350° for one hour. Makes 2 loaves.
Grease and flour 2 regular loaf pans or 5 mini loaves.	Stir together dry ingredients (first 4 ingredients) and set aside. Whip together liquids (next 5 ingredients) and stir liquid mixture into dry ingredients. Add poppy seeds and stir 2 minutes more. Bake at 350° for 1 hour 15 minutes until golden brown. Cool 5 minutes. Remove from pans and poke holes with toothpick. Drizzle with glaze.
Sift dry ingredients together. Add sour cream and molasses and beaten egg. Bake in 9-inch square pan for about 40 minutes in a 375° oven. Serve warm.
Combine chicken and celery in a large bowl. In another bowl, stir together grated onion, lemon juice, salt, pepper, Worcestershire steak sauce, hot sauce and white sauce. Stir in mayonnaise; stir to combine. Mix mayonnaise mixture with chicken and celery, stirring to thoroughly coat. Cover; refrigerate to allow flavors to blend.
Season the meat. Place hind quarter in deep baking dish. Add vegetables. Combine soup and water and pour over roast. Cover. Baste every 20 minutes. Roast at 350° for 1 hour, then uncover and roast another 25 minutes.
Mix cream cheese, Cool Whip and confectioners sugar. Add to this mixture frozen strawberry daiquiri mix. Pour into pie shell.
Thaw bread dough in refrigerator. Do not let loaves rise. Roll dough on floured surface to 1/2 inch thick. Spread on pepperoni slices and cheese. Roll like a jelly roll. Moisten end of dough to seal. Cut in slices (3/4 to 1 inch thick) and place in 13 x 9 x 2-inch pan. Let rise until double. Bake at 350° for 20 to 30 minutes, until golden brown.
Mix the first 3 ingredients together. Add the bacon bits and oleo. Mix until well blended. Stir in the cornflakes. Drop 2-inches apart on ungreased sheet. Bake until lightly browned. Don't let them burn.
Heat apple juice to boiling; add fruits and spices. Simmer 10 minutes. Add gravy and sugar. Bring to a boil and serve with ham.
In heavy saucepan melt cheese cubes and water over medium heat. Stir occasionally until cheese is melted and creamy. Add onion and let cook about 10 minutes. Add tomatoes and green chilies and let cook another 10 minutes. Add picante sauce and salt last. (If cheese is too thin, let cook a little longer but stir during this time so it won't stick.)
Cream butter, oil and both sugars. Add vanilla and eggs and cream again. Sift dry ingredients into creamed mixture and blend well. Roll teaspoon of dough into a ball and roll into granulated sugar. Press down with glass on cookie sheet or use a fork to make a design. Bake at 350° for 8 to 10 minutes or until lightly browned. Yields 5 to 6 dozen cookies.
Prepare stuffing as directed. Mix milk and meat. Make into patties. Put 1/4 cup stuffing in center of each and enclose. Combine remaining ingredients. Place bundles in 1 1/2-quart casserole. Pour sauce over bundles. Bake at 350° for 45 minutes.
Mix all ingredients and shape into loaf. Bake at 350°. After first 1/2 hour of baking, pour glaze over and continue baking for another hour. Serves 6 - 8.
Blend meat drippings and cornstarch over low heat until it has a rich brown color, stirring constantly. Gradually add water, salt and pepper. Heat to boiling. Boil gently 2 minutes, stirring constantly. Makes 1 1/2 cups.