HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar, margarine, and pecans. Press into baking dish. Bake 20 minutes at 350°. Mix Dream Whip according to directions. Beat in powdered sugar, blend in cream cheese and pour over the crust. Refrigerate at least 2 or 3 hours until well set. Spoon cherry pie filling over top.
Combine 1 1/2 cup biscuit mix, sugar and pecans in mixing bowl. Add milk, egg, vanilla and oil. Beat by hand, mixing well. Pour onto greased 8-inch round baking dish suitable for microwave cooking. Combine remaining ingredients until crumbly. Sprinkle over batter. Micro cook 4 to 7 minutes on High. Rotating dish a half turn after 2 minutes. Check for doneness at 4 minutes. The cake is done when the top is almost dry and springs back when touched. Cool 15 minutes; drizzle with Orange Glaze. Serves 10 to 12.
Cream oleo and sugar. Beat in eggs and add nuts, coconut, vanilla wafers (crushed) and vanilla. Bake at 270° for about 1 1/2 hours.
Cream Deuteronomy with Jeremiah 6:20 until light. Add the 3 Jeremiah 17:11 one at a time, beating after each addition. Add the 1 Samuel 14:25. Sift and measure Judges 15:1. Take 2 cups of it and sift it with the Leviticus, Amos and 2 Chronicles. Blend the remaining Judges 15:1 with 1 Samuel 30:12, Nahum and Numbers and set aside. Add the sifted mixture to the creamed mixture, alternating with Judges 5:25. Stir in the reserved mixture of 1 Samuel, Nahum and Numbers. Bake in a loaf pan for 1 hour at 325°. Glaze top with additional 1 Samuel 14:25 and slivered, toasted Numbers.
Cream the marshmallow cream and vanilla together. Blend in the powdered sugar. Begin blending with mixer, then work in with hands until all the sugar is blended in. Shape into rolls 1/2 x 1 1/2-inches long. Freeze rolls 2 to 3 hours until frozen hard. Melt the caramels with the cream. Dip rolls in caramel and then in chopped dry roasted peanuts. Lay out on a tray and freeze. After they are frozen, put into a large plastic bag and keep frozen until you need them.
Combine all ingredients in cocktail shaker and add ice cubes. Shake well and strain into glasses. Makes 1 serving.
Preheat oven to 350°. Blend crumbs, cheese, parsley, garlic, salt and pepper. Dip each piece of chicken in butter, then in crumb mixture. Arrange in open shallow baking dish. Place any remaining ingredients over chicken. Bake one hour. Do not turn chicken.
Beat the egg yolks; stir in the sweetened condensed milk, lime juice and a few drops of green food coloring. In a small bowl, stiffly beat 1 egg white; fold into the milk mixture. Turn into baked and cooled 8 or 9-inch pastry shell. Beat 3 egg whites with cream of tartar until foamy; gradually beat in the sugar, one tablespoon at a time, until meringue is stiff, but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake in 350° oven for 15 minutes or until meringue is golden. Cool. Chill before serving.
Preparation: Combine ingredients and pour into a 9-inch pie shell. Bake in a preheated 400° oven for 50 minutes. Yield: Six 117 calorie servings.
Preheat oven to 350°. In large bowl, combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla. Beat at medium speed until blended. Stir in pecans. Drop dough into 1-1/4 inch balls on ungreased cookie sheet. flatten slightly. Bake 9 to 11 minutes or until almost set. Cool slightly; remove to wire rack. Cool completely. Prepare filling. Spread flat side of one cookie with 1 heaping tablespoon of filling; cover with flat side of second cookie. Serve warm or at room temperature.
Mix thoroughly 1/4 cup soup and remaining ingredients; shape into 6 patties. In skillet, brown patties (use shortening if necessary); pour off fat. Blend in remaining soup and 1/3 cup water. Cover; simmer 20 minutes or until done. Stir often. Makes 6 servings.
Brown sausage and drain well. Stir in eggs, milk, bread pieces, salt, mustard and cheese. Bake in 9 x 13-inch greased casserole pan at 350° for 45 minutes.
Mix all ingredients. Add orange and lemon slices, if desired. Pour over ice in punch bowl.
Place sausage in very large, deep pot. Cover with water, then add corn, red pepper, Old Bay seasoning and Old Bay seasoning bag. Cook for 30 minutes. Add potatoes and beer. Cook for 1 hour, then add shrimp. Cook for 30 minutes.
Dissolve jello and sugar in boiling water. Let stand until starts to gel. Beat Milnot until whipped. Add jello mixture. Beat well. Pour over crushed vanilla wafers. Use 9 x 13-inch pan. May top with a few crushed wafers.
Melt butter in frying pan. Add onions. Cook until soft (10 minutes). Add rice. Put rice mixture into casserole dish. Add consomme and mushrooms. Bake at 350° for 1 1/2 hours. Do not cover.
Drain pineapple and reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan. Broil chicken until browned. Stir sauce, pour over chicken and bake at 400° for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over chicken and continue baking 5 minutes longer. Garnish with fresh parsley.
Grease and flour 9 x 13-inch pan. Pour all ingredients into a bowl and mix thoroughly by hand. Pour into pan and bake at 350° for 30 to 35 minutes. Or pour into 11 x 16-inch cookie sheet and bake a 350° for 20 minutes.
Bring sugar, vinegar, peppers and juice to a boil. Boil 10 minutes. Remove from heat. Add Certo and green or red food coloring. Stir. Put in jars and seal. (Use only Certo.)
Soak together for 1 hour in large bowl, poppy seed and milk; add and beat the eggs, oil, sugar and almond extract. Mix separately both flours, milk powder and baking powder. Add dry ingredients to wet. Mix. Bake in greased and floured cake pan at 350° for 45 minutes. If desired ice with xxxx sugar icing with lemon juice.
Brown beef with bell pepper. Add other ingredients and bring to a boil. Serve with chips. (May pour into crock-pot to keep warm.)
Put spices in a 1 gallon food storage bag. Close bag and shake well. Put 1 fillet in bag at a time and shake. Coat large nonstick skillet with cooking spray. Add oil and heat over medium heat. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Turn with spatula. Cook 4 to 5 minutes longer, until fish feels firm. Serve with lemon slices.
Slice and cook carrots until tender. Combine oil, vinegar, sugar and soup. Bring to a boil. Pour over carrots, onion and peppers. Best if marinates overnight. Will keep for several days.
Cook chicken, debone and cut into small pieces (reserve 1/2 cup liquid). Cook noodles; drain and add packet. Cook broccoli; drain.
Brown sausage. Drain well. Line a buttered 13 x 9 x 2-inch baking dish with crescent rolls. Press edges together. Sprinkle with sausage and Mozzarella cheese. Combine remaining ingredients and beat well. Pour over sausage and cheese. Bake at 350° for 25 minutes, then sprinkle with 1 cup grated Cheddar cheese. Put back in oven for 5 minutes.
Butter casserole dish. Tear dried beef and spread in bottom of dish. Wrap bacon around rolled up 1/2 of chicken breast. Place on beef. Mix soup and sour cream together. Pour over chicken. Refrigerate overnight. Bake at 250° to 275° for 3 hours, uncovered.
Select 4 quarts of firm, ripe tomatoes. Peel and slice thin. Wash 6 lemons, slice and remove seeds, leaving the peel on. Put in a saucepan with the tomatoes, lemons, raisins and sugar. Cook slowly for 1 to 1 1/2 hours, until mixture is thick. Put in small glasses (sterile) and cover with paraffin.
Brown ground chuck and onions. Add other ingredients and simmer for at least 1 hour.
Cook meat slowly until tender and falls apart. Mix all ingredients and cook in slow cooker for 2 to 2 1/2 hours. This is better if you can slow cook overnight.
Blend sugar and shortening. Add egg, beaten until velvety. Add flour and salt. Beat vigorously. Add flavoring. Mix.
Wash zucchini and remove ends. Do not peel and cut into 1/2-inch slices. Cut onion and pepper into rings. Heat oil in 12-inch skillet. Place zucchini in skillet and brown lightly on both sides. Add onion and green pepper. Sprinkle in salt, garlic salt, pepper and oregano. Top with tomatoes. Cover and bring to a boil and simmer 15 minutes. Uncover and sprinkle cheese over vegetables. Simmer 15 minutes or until zucchini is tender and a fairly thick sauce.
Sprinkle flour over meat and place in crock-pot. Cut up veggies and place on meat.
Bring applesauce to a boil. Add enough water to gingerbread mix to make a thick batter. Drop batter by spoonfuls into boiling applesauce. Cover and cook slowly until gingerbread is baked.
Beat eggs with sugar. Add rest of ingredients to egg mixture and mix well. Pour into greased and floured 9 x 12 x 2 1/2-inch pan. Bake for 30 minutes at 350°. While hot, cover with marshmallow cream. Let cool.
Place chicken pieces, skin sides up, in ungreased rectangular pan, 13 x 9 x 2-inch. Mix remaining ingredients; pour over chicken. Cover and bake in 375° oven 30 minutes. Spoon sauce over chicken; bake, uncovered, until thickest pieces are done, about 30 minutes longer. Yields 6 servings, 204 calories each.
Dissolve jello and Knox gelatine completely in boiling water. Pour into a 9 x 13-inch cake pan. Cool until firm, then cut into squares.
Combine Bisquick, cornmeal and sugar. Add eggs, then add milk. Beat well. Mix in melted butter or margarine. Place batter in greased 9 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Bake at 300° until bread crumbs are brown, about 45 minutes.
In 2-quart saucepan, combine sugar, milk, butter and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool completely. Store in refrigerator. Makes about 2 dozen cookies.
Mix sugar, syrup and peanuts and cook 4 minutes on High. Add vanilla and butter. Cook 4 minutes more on High or until caramel colors. Add soda; pour onto greased cookie sheet.
Preheat oven and baking sheet to 425°. Remove pie crust from freezer. Invert one crust onto waxed paper and let thaw.
Puree nectarines in blender to measure about 3 to 4 cups. Add sugar; heat slowly in saucepan until sugar dissolves. Stir brandy, lemon juice and zest into puree and pour into canister of ice cream freezer. Freeze according to manufacturer's directions. Makes about 10 servings.
Cook ham (can use leftovers) with carrots and potatoes seasoned with a little garlic powder, salt and black pepper. When these lack about 15 minutes cooking, add quartered onion and cabbage. Lay these on top and steam until cabbage is cooked.
Melt margarine in baking dish. Mix sugar, flour, baking powder and milk together. Add cherries to the mixture. Pour in baking dish. Bake at 350° for 1 hour.
Mix all ingredients with wire whip. Pour into 9 x 13-inch dish and freeze overnight. Take out of freezer 15 to 20 minutes before serving. Can be refrozen. Can use strawberry, cherry or blueberry filling.
Combine dry ingredients. Add eggs, oil and strawberries. Stir until moist. Spoon into loaf pan. Bake at 350° for 60 to 70 minutes.
Combine all ingredients. Bake in greased 9 x 13-inch pan. Do not cook too long, just until edges are starting to harden and draw away from the sides. Bake at 350° for 15 to 20 minutes. A favorite for Afghanistan.
Cook ground beef until brown and crumbly; drain. Combine meat, cottage cheese, 1/2 cup Italian sauce, green pepper, onion, olives and flour. Season and mix well.
Place torn lettuce pieces on bottom. Cauliflower pieces on next layer. Combine mayonnaise, sugar and Parmesan cheese. Mix thoroughly. Spread mixture on top of lettuce, cauliflower and onions. Seal. Refrigerate overnight. Add bacon just before tossing.
Cook pasta and cool. Cook bacon and crumble or chop. Combine all ingredients. Marinate several hours in refrigerator. Add dressing and a little garlic powder.
Mix all ingredients but cheese. Pour half in large greased skillet. Then add grated cheese. Then pour remaining mix on top. Bake at 375° for 45 minutes.
Melt butter and then dump rest of ingredients in casserole dish. Bake at 400° for 50 minutes.
Cook potatoes with 1 teaspoon of salt until tender. Drain and mash potatoes. Blend in rest of ingredients. Put in 3-quart casserole. Top with Cheddar cheese. Bake at 325° for 1/2 hour.
First Layer: Make 1 box raspberry jello with 1 3/4 cups hot water as usual. Pour into mold. Set 2 hours.
Mix first 4 ingredients and form into very small balls. Place in oblong pan. Mix remaining ingredients and pour over meatballs. Bake for 1 1/2 to 2 hours in preheated 350° oven. Cover them for the first hour of baking.
Mix all ingredients as listed. Add nectar last. Mix well, pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes to 1 hour.
Mix crushed pretzels, melted butter and 1/4 cup sugar. Press in 9 x 13-inch dish and bake at 350° for 12 minutes. Cool COMPLETELY. Mix cream cheese, 1 cup sugar and Cool Whip together. Spread over crushed pretzels. Chill in freezer until completely firm (not frozen). Dissolve Jell-O in water. Stir in strawberries. Mix until thawed, then add pineapple. Chill until firm.
Mix sugar, cocoa, milk and butter. Boil rapidly 1 1/2 minutes, stirring all the time. Add oatmeal, nuts and vanilla. Drop while hot on wax paper. Cool. Yields 50 cookies.
Mix all ingredients together except chow mein noodles. Put in ungreased casserole dish; sprinkle chow mein noodles on top with a little margarine. Bake at 350° until hot, about 30 to 45 minutes. Serves 6 to 8. Freezes well.
Mix all ingredients together very well. Spoon into greased 6-cup casserole dish and brush the top with a little butter. Bake in 375° moderate oven for 1 hour. Enjoy!
Combine all ingredients. Divide mixture into 4 equal parts. Make a roll out of each part. (Roll will be approximately 2 inches in diameter and about 3 inches long.) Wrap each roll individually in foil, being sure the dull side is out. Refrigerate for 24 hours. Punch holes on bottom of each roll and place on a broiler pan. Put 1/2-inch of water in bottom of pan. Bake at 325° for 90 minutes. Let cool enough to handle, re-wrap and refrigerate. (Can also be frozen.)
Place potato slice on large piece of foil; cover with onion. Add seasonings. Sprinkle with cheese and bacon and dot with butter. Wrap foil tightly. Cook about 1 hour on grill or until potatoes are done; turn several times. Makes 6 servings.
Brown ground beef and onion in Crisco. Stir in green beans, soup and seasonings. Pour filling into onion pastry lined pie plate. Bake as directed.
Mix all ingredients. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Combine rice-vermicelli mix with ground beef and eggs. Shape into meatballs in large skillet. Brown meat balls and drain off grease. Combine contents of seasoning packet and water. Pour over meat balls. Cover and simmer for 30 minutes or until thick gravy forms.
Season pork chops. Place in a shallow pan. Pour 7-Up over them. Sprinkle soup mix on top. Cover and bake at 350° for 1 hour. LIGHTEN-UP BONELESS CHICKEN BREAST
Thaw and drain the spinach. Melt the butter. Add all the ingredients and mix well with hands. Roll into balls and cook at 350 degrees for 12 to 15 minutes.
Cream the cream cheese; add sugar and mix until smooth. Add well drained pineapple, then the Cool Whip.
Mix all ingredients together. Spoon into a greased casserole dish. Bake at 350° for 45 minutes or until lightly browned.
Cook broccoli and celery; drain well. Set aside. Cook onion slowly in butter until tender. Add soup, milk and cheese. Cook over medium heat, stirring well until cheese melts. Stir in rice, broccoli and celery. Pour into a 2-quart casserole dish which has been buttered. Bake at 350° for about 30 minutes.
Cream butter. Gradually add sugar. Whip until light, beating well after each addition. Add 2 eggs at a time. Add flour and milk alternately, then add vanilla with mixer on low speed. Pour batter into slightly greased and floured 10-inch tube pan; bake 1 1/2 hours to cook. Bake in 325° oven.
Combine all ingredients. Mix well. Pour into pie shell. Bake at 350° for 40 to 45 minutes. Makes 6 servings.
Place English muffins on cookie sheet. Spread pizza sauce on top of each muffin half. Add pizza topping as desired. Top with Mozzarella cheese. Bake in a 325° oven for about 15 minutes or until muffin is toasted and cheese is melted.
Cook macaroni. Drain and cool. Add vegetables and mix well. Combine milk, vinegar, sugar, mayo, salt and pepper. Add to macaroni mixture. Chill at least 4 hours before serving. Better if left overnight. Keeps well. Serves 10.
Bake potatoes in oven or microwave until done. Slice into an 8 x 8-inch pan. Dot with butter or margarine. Salt and pepper. Sprinkle with cheese. Crumble bacon on top of cheese. Bake approximately 10 minutes at 350° until cheese is bubbly. Serves 4 to 5.
In a deep baking pan, place roast and 1-inch of water. Sprinkle with salt and cover with onions. Bake, covered at 350° for 1 1/2 hours or until meat is tender. Remove meat from pan. Reserve and chill broth. Refrigerate meat until firm. Cut into very thin slices. Place in a 13 x 9-inch baking pan.
Add sugar, tomato paste, tomatoes and garlic. Cook down until "dry enough". Add bread crumbs until "dry like you want it" (about 1 cup). Bake in a Pyrex dish. Freezes well.
Crumble cake and spread evenly in bottom of large pan, 9 x 13-inch. Pour pineapple over top; heat milk and marshmallows until dissolved. Pour over the layer of pineapple. When ready to serve, put Cool Whip over top. Then sprinkle with coconut.
Sift dry ingredients, except All-Bran. Mix All-Bran, milk, oil and egg whites together and let sit 5 minutes. Stir dry ingredients into wet mixture. Spoon into 12 greased muffin cups or line cups with paper liners. Bake for 20 minutes at 400°.
Layer noodles, sliced hard-boiled eggs, peas and tuna. Heat mushroom soup and milk to boiling and pour over mixture and top with cheese. Bake at 375° for 20 minutes.
Combine all ingredients except candy kisses. Mix until dough forms. Shape into balls (1 teaspoon). Roll in sugar. Place on ungreased cookie sheet and bake at 375° for 10 minutes. Top each cookie immediately with a candy kiss. Press down firmly so that cookie cracks around the edge.
Heat oven to 350°. Mix flour, margarine and powdered sugar in small bowl. Press evenly in bottom and about 3/8-inch up sides of an ungreased 8 x 8 x 2-inch square pan. (If dough is sticky, flour fingers.) Bake 20 minutes. Beat remaining ingredients in a medium bowl on medium speed until light and fluffy. Pour over hot crust and bake until no indentation remains when touched lightly in center, about 25 minutes. Let stand until cool; cut into 1 1/2-inch squares. Makes 25 squares.
Mix all ingredients. Grease and flour a 13 x 9 x 2-inch pan. Spread mixture in pan. Bake at 350° for about 25 to 30 minutes, or until golden brown.
Mix all ingredients together in bowl with hands; shape into a large ball. Roll in ground pecans and parsley flakes. Freeze 24 hours.
Combine all ingredients and pour into greased casserole. Bake in a 350° oven about an hour. Sprinkle paprika on top, also, before baking, if desired. Serves 8.
Preheat oven to 325°. In large bowl, mix dates, walnuts, flour and sugar. In small bowl at high speed, beat eggs for 5 minutes or until thick and lemon colored. Stir into date mixture. Batter will be very thick. Spread evenly in well-buttered 13 x 9 x 2-inch baking pan. Bake 30 to 35 minutes until wooden spoon comes out clean. Cool and then cut into squares.
Place brisket in crock-pot, cutting meat if necessary to fit into pot. In a bowl, stir together all other ingredients and pour over meat. Cover; cook on low heat setting about 10 hours or until meat is tender. Remove meat, reserving juices; cover to keep warm.
Mix potatoes, melted margarine, sour cream, soup, onion and cheese. Put in a 13 x 9-inch pan and top with crushed potato chips. Pour the reserved 1/4 stick melted margarine on top. Bake at 350° for 45 minutes.
Blend first 4 ingredients. Add 5 slices white bread, cubed and one No. 2 can crushed pineapple, drained. Mix all thoroughly and bake in a greased 1 1/2 quart casserole for 45 minutes at 350°. Good with ham.
Pour olive oil into wooden salad bowl. Squeeze approximately 2 tablespoons of lemon juice into bowl. Whisk together. Add salt, pepper, Parmesan and a pressed clove of garlic to taste. Toss with rest of ingredients and enjoy!
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, mix long grain rice, mushroom soup, celery soup, water, parsley and curry powder. Pour into baking pan or casserole. Place chicken on top. Sprinkle with onion soup mix. Cover and seal with foil. Bake for 2 1/2 hours. Do not open until ready to serve. Yields 6 to 8 servings.
Wash potatoes; dry, prick with fork and bake in 425° oven for 65 minutes or until soft.
Mix everything together but chocolate chips. Add chips last. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Mix softened cream cheese and marshmallow cream together with a mixer. Cut up fruit and serve with dip at room temperature.
In a large kettle or Dutch oven, brown sausage, onion and garlic. Pour off fat. Add remaining ingredients except beans, spaghetti and cheese. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Stir in beans and spaghetti. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until spaghetti and green beans are tender. Serve with Parmesan cheese. Refrigerate leftovers. Makes 4 servings.
Crumble cookies in blender. Cream together cream cheese, sugar and margarine. In another bowl, mix the pudding with the milk and Cool Whip. Combine cream cheese with pudding. Put paper plate in the bottom of a clay flower pot and starting with the Oreo cookie crumbs, alternate layers of pudding and cookies, ending with cookies on top. For a touch of realism, add artificial flowers and a spade for decoration. Can also use gummy worms.
Cook and drain broccoli. Add Velveeta and margarine. Stir until blended over low heat. Pour into casserole. Crumble Ritz crackers; mix with 1/2 stick margarine. Top the broccoli. Bake at 350° for 30 minutes.
Beat egg whites in a bowl; set aside. Cream butter and sugar. Add egg yolks. Beat well. Sift flour. Measure. Sift again with soda and salt. Alternately add flour and sour cream to egg mixture, a little at a time. Fold in beaten egg whites and vanilla (almond and lemon, if desired). Bake at 300° for 1 1/2 hours.
Mix first 5 ingredients thoroughly until mixture boils, stirring constantly. Remove from heat. Add baking soda and vanilla. Mix well. Pour over about 6 quarts of popped popcorn. Add peanuts to taste. Put in a large roasting pan and bake 1 hour at 250°, stirring every 15 minutes.
Mix together the flour, butter, nuts and sugar and pat in bottom of 9 x 13-inch glass pan. Bake at 375° for 20 minutes or until golden brown. Cool. Combine the powdered sugar, 2 cups topping and cream cheese in electric mixer and beat at low speed until well blended. Spread on cooled bottom layer. Beat the 2 packages of instant pudding with 3 cups milk and spread on cream cheese layer.
Mix butter and sugar together until creamy. Add spices and blend thoroughly. Mixture must be kept in the refrigerator.
Blend shortening, sugar and brown sugar. Add and beat eggs. Add and blend the peanut butter. Stir into mixture the flour, salt and soda. Add oats. Add last the Rice Krispies. Make small balls. Place on ungreased baking sheet. Press with a fork to make crisscross. Bake at 350° for 10 to 12 minutes or until the way you like them.
Wrap each chicken piece with a slice of chipped beef, then wrap with bacon. Place chicken in greased casserole dish and pour soup/sour cream mixture over. Sprinkle with paprika. Bake, uncovered, at 325° for 2 hours. Serve with green salad or fruit salad.
Toast seeds in 200° oven until light brown. Combine next 5 ingredients in blender. Add vinegar and oil slowly. Pour into a jar. Add seed and refrigerate. Best the next day! Enjoy!
Mix together the above ingredients. Season with salt, pepper and garlic powder. Add 4 tablespoons vinegar and 6 tablespoons oil. Marinate. Chill. Drain and then serve with tortilla chips.