HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw bread dough. Preheat oven to 350°. Pinch off pieces the size of a golf ball and roll into ropes about 5 inches long. Shape into letters. Let rise for 20 minutes. Brush with egg white and kosher salt. Bake for 20 minutes.
Cream butter; add sugars and then eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Last, add cornflakes, oatmeal, coconut and nuts. Roll into small balls and place about 2 inches apart on a greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes approximately 6 dozen cookies.
Cook noodles and drain. Add red beans, mixed vegetables (drained), bell peppers, celery, onion and pimento. Cook celery seed, salt, margarine, sugar, vinegar, flour and dry mustard until bubbly and thickened. Pour over noodle mixture. Let stand overnight.
Brown ground chuck and drain. Add onion and bell pepper. Saute. Add catsup, Worcestershire sauce and parsley flakes. Add soup and mix well. Reduce heat to simmer. Cover and steam for 45 minutes. Stir occasionally.
Cook grits according to package. While hot, add butter and Kraft cheese. Stir until melted. Let cool slightly. Add milk to eggs. Stir well into grits mixture. Pour into greased 2-quart casserole. Sprinkle top with grated cheese. Bake in 350° oven for 45 minutes. Serves 8.
In a medium bowl, combine soup, broccoli, tomato, sour cream and mustard. Cover. Refrigerate at least 4 hours before serving. Serve with crackers and chips for dipping. Makes about 3 cups or 12 appetizer servings.
Cream sugar and butter together. Drop in whole eggs and mix. Sift together the salt, flour, cream of tartar and baking soda. Add first mixture and beat until smooth. Make a small ball. Put in sugar-cinnamon mixture and bake at 325° for 12 to 15 minutes.
Peel and dice tomatoes in large pan. Dice onion and peppers, add to other ingredients and cook on medium low heat for 30 minutes. This can be put in jars and sealed. Good kept in refrigerator for a week.
Mix the strawberry gelatin with sugar in a small bowl. Heat 3/4 cup water in a saucepan until water is very hot. Pour the water over gelatin and sugar. Stir the gelatin with a spoon to dissolve it. Put the bowl in refrigerator about 20 minutes, so that gelatin will thicken, but not "set." Fold 3 cups of topping and gelatin together. Mix the strawberries into the pie filling (gelatin mixture) with a spoon. Pour into a cooled baked pie crust. Put in refrigerator. Chill 1 to 2 hours.
Boil sugar, margarine, milk and cocoa in medium saucepan for 1 1/2 minutes. Important to time this exactly. Stir in vanilla, peanut butter and oatmeal immediately, mixing well. Drop by spoonfuls on waxed paper, foil or cookie sheet. Makes about 3 dozen. Can chill or let cool for 20 to 30 minutes to harden.
Scald milk. Mix cocoa, sugar and salt. Add 1/2 cup boiling water; boil for 3 minutes. Add milk; heat slowly to just below boiling point. Beat for 2 minutes. Yields 6 servings.
Melt butter in a large skillet over medium-high heat; add apple and onion and saute for 5 minutes. Add cabbage and vinegar. Sir together sugar and next 3 ingredients; sprinkle over cabbage. Add wine; cover, reduce heat, and simmer, stirring often, 35 minutes. Yield: 6 servings.
Mix these 3 ingredients and set aside for 10 minutes. Pour over all the other ingredients and let cool.
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in seasoning mix and water. Heat to boiling; reduce heat and simmer, uncovered, stirring every once in a while, for 10 minutes. Top with last ingredients. Serves 6.
Saute onions and celery in butter. Add soups, parsley and seasoning; mix well. Cook macaroni in chicken broth, add water if necessary. Do not drain. Butter a 9 x 13-inch dish. Mix chicken, macaroni, soup mixture and pimiento. Pour into prepared dish. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Combine first 6 ingredients in a medium bowl; stir well. Spoon crabmeat mixture evenly over 5 tortillas. Spread to within 1/2-inch of edge. Sprinkle evenly with cheese and top with remaining tortillas.
Spread 1/2 of garlic on large, flat side of roast. Heat oil on medium-high heat in heavy skillet or pot. Sear roast on side with garlic on it. Spread remaining garlic on other side. Turn roast, using tongs and fork. Sear edges too. Set aside. Open soup can and empty into crock-pot set on high.
Preheat oven to 350°. Saute onion in butter in skillet until tender. Do not brown. Mix soup, milk and pepper in bowl. Stir in bread, 1 1/2 cups cheese and sauteed onions. Mix well. Pour into casserole. Chill for several hours, if desired. Sprinkle with remaining 1/2 cup cheese. Bake for 30 minutes or until bubbly and golden.
Place all in crock-pot. Cook on low 10 to 12 hours. Serve by itself or over ice cream.
Mix together cream cheese, sugar and Cool Whip. In another bowl, mix pudding and milk. Combine pudding mixture and cream cheese mixture. Layer with crumbled Oreo cookies in Pyrex dish, ending with cookies, so it has the appearance of dirt. Refrigerate.
Preheat oven to 350°. Thoroughly combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut and nuts. Bake in oven for 45 minutes to 50 minutes.
In a large skillet, saute chopped onion. Add the ground beef, the cooked macaroni and tomato soup. Serves at least 4 to 6.
Melt 1/2 cup butter. Add crumbs. Place in 9 x 13-inch pan. Refrigerate until cold. Combine remaining butter (softened), eggs and sugar. Beat for 15 minutes. Spread over cooled crumbs. Spread on drained pineapple. Slice bananas and place on top of pineapple. Spread on whip cream. Sprinkle with cherries and nuts. Cool overnight. Serve.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. Combine dry ingredients in large mixing bowl. Whisk eggs and buttermilk together. Add to dry ingredients with melted margarine and stir until blended. Pour into pan.
Mix all ingredients with chicken wings and marinate in refrigerator overnight. Bake in uncovered pan in single layers at 325° for 1 1/2 hours. Stir midway through.
Combine sugar, flour, cocoa and water. Mix thoroughly. Then add remaining ingredients. Pour into unbaked pie shell and bake at 375° for 25 or 30 minutes.
Heat leeks and onion in butter in large skillet until transparent; do not brown. Add potatoes, stock and salt; simmer until potatoes are tender, about 30 minutes. Pour into blender; puree. Stir in cream and Tabasco. Strain through sieve (this is optional; I do not strain); chill. Just before serving, stir in yogurt; re-adjust seasoning. Serve very cold; garnish with chives. Serves 6.
In a heavy saucepan, combine flour, cocoa, sugar, beaten egg yolks and milk. Cook over medium heat, stirring constantly until mixture thickens. Add vanilla and butter. Pour into two baked pie shells and use egg whites for meringue.
Work butter in bowl until creamy; gradually add sugar and beat until fluffy. Add the whole egg, egg yolk, vanilla and almond extract; beat thoroughly. Add flour and mix well. Chill at least 2 hours or longer. Heat oven to 350°. Divide dough into 4 equal portions and roll out 1 portion at a time, leaving remainder in refrigerator. Place dough on floured board; cover with a sheet of floured waxed paper to prevent sticking and roll out 1/8-inch thick. Carefully remove waxed paper and cut dough into desired shapes with a floured cookie cutter. Place cookies 2 inches apart on ungreased cookie sheets. Continue rolling and cutting until all the dough is used. Beat together the egg and water and brush over tops of unbaked cookies before garnishing with nuts, cherries and colored sugar. Bake 10 to 12 minutes. Cool on wire racks. Makes about 3 1/2 dozen cookies.
Pour boiling water over raisins. Let stand 5 minutes. Then drain and pat dry on paper towel. Cream butter and sugar. Add peanut butter and eggs. Add flour mixture alternately with milk and vanilla. Add oatmeal and raisins.
Cream sugars and Crisco. Add eggs, one at a time, beating well after each. Add vanilla. Sift together flour, salt, baking soda and baking powder. Blend into butter mixture. Add oatmeal or Rice Krispies and stir well. Add chocolate bits and nuts. Stir to distribute evenly. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown.
Heat oven to 350°. Cut butter into dry cake mix. Mix in coconut. Pat mixture lightly into ungreased 13 x 9 x 2-inch baking pan, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg. Drizzle over apples. (Will not completely cover apples.) Bake 25 minutes. Do not overbake.
Bring milk to a boil; set aside. Cream sugar, shortening and margarine at high speed; add salt after mixture is creamy. Add cool milk, small portions at a time. Add vanilla and beat until all sugar disappears when touching it between thumb and finger.
Peel jicama and cut into 1 x 1/2-inch slices; cut avocados and both cheeses in 1-inch slices. Slice onions; cut lemons into 8ths. Put everything in a Tupperware bowl and let marinate for several hours. Serve cold as an appetizer or just something to snack on. Great with cold Margaritas or beer.
Brown meat in oil. Add broth. Cover and simmer 1 hour, until meat is tender. Add cauliflower, green pepper, soy sauce and garlic. Cover and simmer 5 to 10 minutes, until vegetables are tender.
Sift dry ingredients into bowl. Add egg and fruit cocktail. Mix and pour into prepared 9 x 12-inch pan, a smaller one may be used. Sprinkle the brown sugar and walnuts over the top. Bake at 350° for 25 minutes. Do not overbake. Delicious with whipped cream or ice cream. Stays moist a long time.
Flake salmon; reserve. In small bowl, combine well all the ingredients except salmon, pecans and parsley. Stir in flaked salmon and chill for about 30 minutes. Roll salmon mixture into 1 large or 2 small balls. Roll ball or balls in mixture of chopped pecans and parsley. Wrap in waxed paper and chill until ready to serve. Serve with crackers.
Wash chicken and pat dry. Put chicken into crock-pot. Add ketchup and Pepsi. Cook in crock-pot overnight or all day on low setting.
Combine beef, dry soup mix, condensed soup and mushrooms (with liquid) in 2-quart casserole. Cover. Bake at 300° for 3 hours. Don't peek until it's done. Serve over noodles or rice. Makes 4 to 6 servings.
Combine all ingredients, except navy beans, and simmer for 2 hours. Add cooked navy beans. Ham pieces may be added.
Bake cornbread and let cool. Chop celery, green pepper, onion, tomatoes and eggs and mix together. Add mayonnaise, salt, pepper and parsley flakes. Crumble cornbread and add to other ingredients.
Mix together. Cook at 350° until it bubbles (about 30 minutes). Mix buttered bread crumbs and Cheddar cheese and sprinkle on top. Pop back in oven until cheese melts.
Boil milk and powdered sugar for 5 minutes and add peanut butter, marshmallow cream and vanilla. Stir constantly. Pour into 9 x 9-inch pan.
Mix all ingredients (except chips) and put in refrigerator. Serve with the tortilla chips.
Mix together and store in air tight container. Put 1/3 cup mixture into 1 cup Hot water. Add marshmallows if so desired.
Preheat oven to 350°. Melt margarine in 13 x 9 x 2-inch pan in oven. Sprinkle brown sugar over top of margarine until even. Spread crushed pineapple on top of margarine-brown sugar mixture. Decorate with pecans and cherries, pressed to bottom of pan. Prepare cake mix as directed but use pineapple juice instead of water. Pour batter into pan over margarine, sugar and pineapple. Bake 45 to 55 minutes. Invert cake immediately on heatproof serving plate or cake pan.
Cook macaroni and drain. Add onion, pepper, celery, tomatoes, olives, salt and pepper. Toss. Cut meat and cheese in strips. Add dressing and toss.
Put 1/2 of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then add cheese. Repeat with remaining ham, potatoes and onions. Spoon undiluted soup over top; sprinkle with paprika. Cover and cook on low for 8 to 10 hours or on high for 4 hours.
Saute onion, green pepper, garlic and olives in 1 tablespoon oil in skillet over medium heat. Combine eggs, turmeric, cumin, salt and pepper in bowl; beat until smooth. Add to skillet. Cook until eggs are set, stirring constantly. Heat tortillas in 2 cups hot oil in skillet for 5 seconds on each side or until softened. Spoon egg mixture onto tortillas; fold to enclose filling. Place on ovenproof plate. Top with taco sauce and cheese. Broil until cheese melts; serve immediately. Yield: 2 servings.
Sift flour, measure and add baking powder, salt and sugar; sift once more. Add milk to egg yolks. Add flour mixture gradually; mix to smooth batter. Add butter. Fold in egg whites. Bake on hot, greased griddle.
Add the oil, juice from the mandarin oranges and 4 eggs to the yellow cake mix; mix well. Fold in the mandarin oranges. Bake at 350° for about 20 minutes. After the cake cools, mix the Cool Whip, vanilla pudding, coconut and crushed pineapple. Spread between layers and on top. Keep refrigerated. May use three 9-inch layers or one 9 x 13-inch pan.
Combine cocoa, sugar and salt in medium saucepan. Gradually stir in hot water. Stir until smooth. Bring to a boil, stirring constantly. Cook and stir 3 minutes. Remove from heat. Add vanilla. Cool and store in container in refrigerator. Makes 2 cups.
Place a vanilla wafer, flat side down, in 24 cupcake cups. Beat cream cheese, sugar, eggs and vanilla. Spoon into cups and bake at 350° for 15 to 20 minutes. Cool and top with cherry pie filling. Makes 24 cakes.
Mix stuffing according to directions. Put half in a 9 x 13-inch baking dish. Mix sour cream, chicken (cut up) and soup together. Layer on top of stuffing. Put the remaining stuffing on top of chicken mixture. Bake at 350° until golden brown.
Cook pig feet and salt pork until done. Cut up okra, tomatoes and onion. Add to meat. Let boil until thick enough for a good soup. Can be served over rice.
Cream the butter and cream cheese together. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add flour, beating until smooth. Slowly stir in Dream Whip. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Brown lean ground beef; drain. Add chili powder and diced green chilies. Set aside. Heat cream of chicken soup, cream of mushroom soup and enchilada sauce; mix together. Add 1 1/2 cups of soup mixture to ground beef. Cover bottom of casserole dish with 4 large soft tortillas. Cover with 3/4 of beef mixture, then 4 tortillas, then 3/4 of soup mixture, then 4 tortillas, then the rest of both mixtures. Sprinkle with Cheddar cheese. Cover with foil. Bake at 350° for 20 minutes; remove cover. Bake 10 minutes longer.
Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes; remove from oven and gently prick with a fork. Bake pastry shell an additional 5 minutes; set aside. Saute onions in butter until tender; set aside. Combine eggs and cream in large bowl, stirring well. Stir in onions, crabmeat, cheese, sherry, salt and pepper.
Soften yeast. Add cottage cheese, sugar, onion, butter, dill, salt, soda and egg. Alternately add flour. Beat well. Let rise about 1 to 2 hours. Stir dough to decrease bubbling. Put batter into 1 or 2 loaf pans. Let rise 30 more minutes. Bake at 350° for 40 to 50 minutes. Brush with butter.
Cream and beat well first 4 ingredients. Add other ingredients. Dough will be stiff. Place dough by spoonfuls on cookie sheet. Bake at 375° until slightly brown (about 8 to 10 minutes). Dough may be stored in refrigerator for several days.
Cream butter and sugar. Add vanilla, flour, salt and nuts. Mix well. Form into dime sized balls or flattened, if preferred. Place on ungreased baking sheet. Bake at 250° for 25 minutes. While still warm, roll in confectioners sugar. Makes 7 dozen cookies.
Mix all ingredients except potatoes in large bowl. Shape into a loaf. Grease crock-pot. Wrap potatoes in foil and place in bottom. (I cut my potatoes in half, but do not peel.) Place meat loaf on top of rack. To make a full meal, use an aluminum pie pan, one that fits on top, and put in your vegetables. I add butter and also wrap pie tin in foil. Cook 6 to 8 hours.
Combine syrup, sugar, salt, butter and vanilla. Add eggs. Pour into a 9-inch pie shell. Sprinkle pecans over all. Bake at 350° for 45 minutes.
In large bowl, cream butter and sugar. Add eggs already beaten. Blend in flour. Add whipped cream. Pour into greased and floured pan. Bake at 325° for 1 1/2 hours.
Peel and slice eggplant approximately 1/2 to 3/4 inch thick. Salt and pepper and let stand a few minutes. Brown in Wesson oil and drain. In casserole dish, place 1 layer of eggplant, then onion, then pepper, cheese and tomatoes. Repeat if using a deep dish. Top with bread crumbs. Bake at 350° for 1 hour.
Sift dry ingredients together. Cut in Crisco until mixed thoroughly. Add buttermilk and dissolved yeast. Work together with a large spoon until all flour is moistened. Cover bowl and put in refrigerator until ready to use as needed. When ready to use, take out as much as needed, roll on a floured board to 1/2-inch thickness and cut. Bake at 400° on a cookie sheet or in a shallow pan for about 12 minutes, until brown. The recipe makes about 6 dozen light flaky biscuits. This dough will keep for several weeks in the refrigerator.
Remove skin from chicken; rinse. Sprinkle with paprika, salt and pepper. Place chicken in a crock-pot. Stir together soup and sour cream; spoon over chicken. Cook on low 8 to 9 hours. The "natural" gravy is delicious spooned over rice. (May be cooked on high for half the time, but don't add the sour cream until the last 30 minutes.)
Heat onion in oil for 3 minutes. Add chicken broth and heat to boiling. Gradually add dry noodles so it continues to boil. Cook 3 minutes, stirring occasionally. Stir in broccoli. Cook 5 minutes more. Add milk, cheese and pepper until cheese melts. Stir constantly. Serves 16.
Beat eggs. Stir in sugar, corn syrup, melted butter and chopped pecans. Pour into 2 unbaked pie shells. Bake at 375° for 30 to 40 minutes, until slightly firm.
Mix all ingredients together. Roll into small balls and place on cookie sheet. Cook at 350°.
Mix all ingredients in a large pot. Chop onion real fine. Add more or less salt and pepper. Cook for 1 hour or until done.
Make the cake according to box. Cool. With a bread knife or electric knife, slice into 3 or 4 layers. Whip cream until peaks form. Fold in dry pudding. Then fold in drained pineapple. Spread between layers, top and sides. Refrigerate. Can decorate top with mandarin orange slices.
Roll crackers and mix with butter. Use one-half for bottom crust and press into a 6 x 12 x 2-inch pan.
Mix all ingredients thoroughly and store in airtight container. Dissolve 1/3 cup mix in 1 cup hot water. Contains 120 calories/cup - no fat.
Place cubed bread in a 9 x 13-inch greased pan. Sprinkle over the cubed Spam (may use ham or browned sausage links). Beat eggs; add spices and milk. Mix and pour over bread. Sprinkle on grated cheese. Refrigerate overnight. Bake 1 hour at 325°.
Split bread horizontally. Mix all ingredients together and spread on both sides of bread. Place under broiler until lightly brown and bubbly, approximately 10 minutes.
Combine soups, chicken, chilies, sour cream, salt, pepper, and garlic. Simmer for a few minutes. Place a small amount on a limp flour tortilla. Sprinkle with a few green onions and cheese. Roll tortilla and place in baking dish. Repeat with desired number of tortillas. Pour remaining sauce over tortillas. Sprinkle remaining cheese and onions on top. Bake at 350° until bubbly (about 30 minutes).
In a quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in margarine until mixture is size of small peas. Stir in milk until moistened; drop by spoonful onto peaches. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes about 6 servings.
Crush Pecan Sandies and walnuts. Melt butter and chocolate; add sugar. Beat until smooth; add 3 egg yolks and vanilla. Fold in 3 egg whites (beaten stiff). Place half crumb mixture into a 9 x 15-inch pan. Spread chocolate mixture over this. Chill 2 hours. Spread ice cream over top and sprinkle remaining crumbs on top of this. Crush Heath bars. Spread on top. Freeze overnight.
Between 2 sheets of plastic/wax wrap, pound meat to 1/4-inch thickness. Combine egg, milk, pepper and garlic in bowl. In another bowl, combine bread crumbs, pecans and Parmesan. Coat meat in flour. Dip slices into egg mixture, then coat with crumb mixture. Place on greased baking sheet. Bake approximately 30 minutes at 375° or until done.
In mixing bowl, beat egg. Gradually add sugar and beat until very light. Stir in sour cream. Combine flour, baking soda, baking powder, nutmeg and salt. Stir in the raisins. Add to egg mixture, stirring until smooth. Chill dough 1 hour or more. Roll out on lightly floured board to 1/2-inch thickness. Cut with a round cutter 1 to 1 1/2-inches in diameter. Make an "x" slash on top of each with a sharp knife. Fry in hot oil at 375° for 2 to 3 minutes or until golden and cooked through the middle. Mix sugar and cinnamon. Dust the hot cooked puffs with mixture or dust with plain powdered sugar.
Mix by hand. Shape into balls (walnut-size). Bake in 425° oven until brown, approximately 15 to 20 minutes.
Mix cream cheese, butter, powdered sugar and maple flavoring together real well. Put in refrigerator and chill. Form in balls and dip in chocolate. Mix peanuts and chocolate and put a cluster on top of each one.
Cook ground beef and next 3 ingredients in a large skillet over medium heat, stirring, until meat browns and crumbles. Drain well; set aside. Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and cooked pasta shells. Spoon half of mixture into 2 lightly greased 11 x 7 x 1 1/2-inch baking dishes. Sprinkle with half of Parmesan and Mozzarella cheeses. Top with remaining pasta mixture. Bake at 350° for 30 minutes or until heated; top with remaining cheeses. Bake 5 additional minutes.
Cream butter, sugar and egg yolks; add flour. Beat well. Add buttermilk and stir well. Add well beaten egg whites. Stir enough to mix. Bake as any custard pie in unbaked shell. Tastes very much like Coconut Custard Pie.
Mix lemon, pepper, salt, mustard and Worcestershire sauce. Mix with cream and pour over fish. Add onions and bake at 400° for 30 minutes.
Brown ground beef; drain well. Use 2 to 3 tablespoons beef fat to saute chopped onion, celery and green pepper. Add tomatoes; mash with potato masher. Add hamburger, macaroni and as much tomato sauce as needed. Also, add desired amount of salt, pepper and chili powder (and a few dashes of Tabasco sauce, if desired). Simmer at least 30 minutes. (You may need to add additional tomato sauce and/or water.) No beans! Enjoy!
Mix margarine, sugar, milk, vanilla, pecans and coconut. Roll into marble-size balls. Put in freezer while chocolate is melting.
Brown beef; drain off fat. Add vegetables, tomato sauce, water, gravy mix and wieners. Cook on medium-high until hot and bubbly. I double this recipe for my family.
Drain asparagus, reserving liquid. Melt butter; blend in flour, salt and pepper. Add evaporated milk to asparagus liquid (enough to make 1 1/2 cups.) Stir into flour mixture; blend until smooth. Cook 2 minutes. Spread asparagus in bottom of greased shallow 1 1/2-quart casserole. Reserve a few asparagus spears for top. Sprinkle half cracker crumbs over asparagus. Add eggs and half of sauce. Sprinkle with remaining crumbs. Arrange rest of asparagus spears over top. Pour remaining sauce over top. Sprinkle with grated cheese. Bake in 350° oven about 30 minutes or until casserole is bubbly.
Mix together egg, milk, oil and pumpkin. Mix dry ingredients. Cut shortening into dry ingredients. Stir in wet ingredients. Bake at 400° for 20 minutes. Makes 12 to 16.
Soak bread in water for 2 to 3 minutes. Add eggs and mix well. Add remaining ingredients. With wet hands, form meat mixture into small balls. Bake in pan at 350° for 20 minutes. Add to spaghetti sauce.
Layer in 9 x 13 x 2 pan or dish in order listed. Serve with chips.