HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix baking powder, soda, vanilla and Raisin Bran. Cream butter and sugar. Add eggs and beat. Stir in coconut and raisins, then add flour and salt to butter mixture; mix well. Stir in Raisin Bran mixture. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 8 to 10 minutes; watch carefully, bottoms burn quickly. Makes 4 to 5 dozen.
Cook potatoes in jackets until tender; peel and dice. Keep warm. Fry bacon until crisp; drain and crumble. Pour off all but 4 tablespoons of bacon drippings. Blend in soup, milk, relish, vinegar and salt. Cook and stir until mixture comes to a boil. Gently stir in potatoes and all but 1 tablespoon of bacon. Heat thoroughly. Sprinkle bacon on top and garlic with wedges of hard-boiled egg. Makes 4 to 6 servings.
Line bottom of tube pan with waxed paper. Grease and flour pan. Sprinkle pecans over bottom of pan. In a small bowl, combine granulated sugar and cinnamon. Cut each biscuit into 6 pieces. Roll biscuits in sugar/cinnamon mixture and stack evenly in pan. Pour melted butter evenly over top. Bake at 325° for 50 to 60 minutes. Remove from pan while hot. Combine powdered sugar and enough milk to make thin enough to drizzle over cake.
Combine all ingredients well with an electric mixer. Store in an airtight container and keep refrigerated. Yields about 16 oz.
Mix first four ingredients in deep baking dish. Place pork chops on top. Bake at 350° for 1 to 1 1/2 hours.
Drain fruit cocktail well and mix lightly with celery and walnuts. Serve on salad greens and top with Cream Dressing or mayonnaise.
Combine sugar and vinegar in 1 cup of water and salt to taste. Bring to a boil to dissolve sugar. Dissolve gelatin in cold water. Remove boiling mixture. Add gelatin and onion and cool. Combine remaining ingredients and add to liquid. Put in molds and chill. Serve on lettuce with a teaspoon of mayonnaise on top.
Mix as listed. Bake in loaf pan at 350° for about 40 minutes.
Add sugar to pie filling. Stir in marshmallows and allow to stand 2 to 3 hours or overnight. Before serving, cut up and add drained pineapple, bananas and nuts.
Place bagel on broiler tray. Top with American cheese, then place a slice of apple on top. Sprinkle with cinnamon-sugar. Toast in oven for a few minutes, until cheese is melted.
In a medium saucepan, combine soup, cheese and onions. Heat until cheese is melted.	Blend in mayonnaise. Remove from heat. In another pan, sprinkle gelatin over water over low heat; stir until gelatin dissolves. Stir in soup mixture. Add crab meat and celery. Pour into a 6 cup mold. Refrigerate 6 hours or overnight.	Unmold on serving plate. Serve as spread with crackers.
Cook bacon well. Drain most of the fat. Add tomato sauce and parsley. Simmer 10 minutes. Beat eggs in a cup. Boil spaghetti in salted water (al dente). Drain spaghetti and pour back in hot pan. Pour eggs on spaghetti and toss. Add sauce, Parmesan cheese and pine nuts. Toss and serve.
Mix all ingredients until moistened. Fold berries into mixture. Bake at 400° for 20 to 25 minutes. Makes 12 to 15 muffins.
Mix together and use part of flour to knead but use all 10 cups. Put in Tupperware bowl (the large one!), burp and let rise until it pops off. Make into loaves, let rise and bake at 350° for 35 minutes.
Arrange chicken in lightly greased 13 x 9-inch pan. Top with cheese slices. Combine soup with milk or wine; stir well. Spoon evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Serves 8.
Brown meat with onion and mushrooms. Drain. Cook noodles. Drain. Put in large pan with tablespoon butter or vegetable oil. Add meat mixture and Ragu. Mix. Put cheese on top. Put in oven for 1 hour at 300° or until done.
Melt margarine in skillet. Add onion and mushrooms and saute until tender. Add 1 cup water, chicken base, pepper and sherry, then simmer. Blend cornstarch and water until smooth. Add to sauce while stirring and cook until thickened. Turn off heat. Stir in yogurt and chicken strips. Serve over rice or noodles. Makes 4 servings.
Brown meat and drain. Crumble hamburger meat over the bottom of a 9 x 13-inch baking dish. Sprinkle onion flakes next. Pour cans of soup over that; then pour peas. Cover with Tater Tots. Bake 1 hour or until done at 350°.
Preheat oven to 350°. In a bowl, beat butter and sugars until light and fluffy. Add egg. Blend flour into creamed mixture. Stir in baking bits, raisins and nuts. Drop rounded tablespoonfuls of dough about 2-inches apart onto greased cookie sheet. Bake 13 to 15 minutes.
Mix together well and pour into raw dough shell. Cook in a medium oven until brown. Cool.
Mix first four ingredients and stir until sugar dissolves. Pour over cucumbers, pepper and onions. Store in refrigerator overnight.
Cut bacon in pieces; saute with onion and hamburg until meat is lightly browned. Add all the rest and stir. Bake at 350°. Serves 12.
Mix together soup, water, wine and flour until smooth. Combine remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread. Yields 8 servings. Has 10 gm fat and 103 mg. cholesterol.
Brown chops on both sides and place in shallow baking dish. Lightly mix bread cubes, onion, butter, 1/4 cup water and seasonings; place a mound of filling in each chop. Blend soup and 1/3 cup water and pour over chops and bake at 350° for 1 hour, uncovered.
Completely dissolve gelatin in boiling water; add ice cubes and stir until melted. Prepare instant pudding with 3/4 cup milk as directed on package for pie. Let stand about 2 minutes. Blend in gelatin. Chill if necessary until thickened. Fold in 2 cups Cool Whip and strawberries. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving.
Beat egg whites until stiff. Add 3/4 cup of the sugar, a little at	a time, beating after each addition. Put egg yolks in top of double boiler. Beat until thick. Add remaining 3/4 cup of sugar, lemon juice and peel to the egg yolks. Cook	over boiling water until thick, stirring occasionally. Soften gelatin in the 1/4 cup of water and then add to the egg yolk-lemon mixture. Cool. Fold in egg white mixture, using a rubber spatula. Put half of the angel cake crumbs in 9 x 13-inch pan. Pour	half of the sauce over cake. Repeat layers. Let stand in refrigerator overnight. Cut into squares. Top each with a dollop of whipped topping.
Mix jello and pineapple and boil for 3 minutes. Cool. Mix Cool Whip and buttermilk together, then mix with cooled jello-pineapple mixture. Pour into long Pyrex dish and chill for several hours until set.
Mix all dry ingredients, then add liquid. Put frying chicken in baking pan or casserole dish. Pour sauce over chicken and cover with lid. Bake at 350° for 1 1/2 hours. Remove lid and turn heat to 500° for 15 minutes. Cool before serving.
Cream butter and brown sugar; stir in flour. It is crumbly. Press into a 9 x 13-inch ungreased pan. Bake at 350° for 15 minutes.
Sift together flour, salt, baking powder and cocoa. Cream sugar, butter and Crisco. Add vanilla and beat 1 minute. Add eggs one at a time and beat 1 minute after each. Fold in dry ingredients alternately with milk. Bake at 350° for 1 hour and 20 minutes.
Cook 1/2 cup chopped onions and green pepper. Stir in cream of chicken soup, milk, drained mushrooms, chopped pimento and basil. Pour 1/2 noodles in a 13 x 9-inch pan. Cover with 1/2 sauce, cottage cheese, chicken, American cheese and Parmesan cheese. Repeat twice. Bake at 350° until bubbly.
Spread cream cheese on platter. Spoon salsa onto cream cheese until cream cheese is covered. Cover salsa with a generous layer of shredded Cheddar cheese. Sprinkle onion, green pepper, tomato, black olives and jalapeno peppers over the cheese layer. Serve with corn chips.
Put a wafer in bottom of cupcake paper. Beat rest of ingredients together until well blended. Pour into each paper until thickness desired. Bake at 350° for 15 to 18 minutes. Makes 2 dozen. Top with melted chocolate chips, drizzled on top or favorite topping.
Wash and sort beans. Only add cold water to cover beans. Add approximately 1 tablespoon baking soda. Cover and bring to boil. It will be very foamy. Remove from heat and rinse under cold water. (This supposedly removes some gas from the beans.) Cover again with cold water (only cover, no more). Add cut up onion, cut up bacon, salt and pepper. Cover and bring to boil, then simmer until beans are soft, but not mushy (water should be almost absorbed). Add molasses, dry mustard and brown sugar to taste. Pour into baking dish. Lay bacon strips on top. Bake at 350° for 30 minutes.
Arrange whole eggs and sliced onion rings in alternate layers in a large glass jar with tight fitting lid. Combine in saucepan the vinegar, sugar, salt and spices. Simmer for 10 minutes after it comes to a boil. Pour over eggs and seal jar. (Make sure eggs are covered.) Store jar in refrigerator for 2 or 3 days before serving. Serve with buttered popcorn, crackers or pretzels.
Heat oven to 325°. Layer all ingredients in ungreased 13 x 9 x 2-inch pan in order listed. Bake for 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cool and, if desired, with sweetened whipped cream or ice cream. Makes 12 to 15 servings.
Combine first 5 ingredients. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Combine milks and remaining ingredients and stir together for 10 minutes or until thick and bubbly.
Combine all ingredients. Bake in Dutch oven at 300° for 3 1/2 hours or until done.
Cook macaroni until done. Do not overcook. Drain well. Let cool. Chop or dice tomatoes, cucumbers, onions and peppers. Add salt and mayonnaise. Stir just until mixed well and refrigerate. Serves 10 to 12.
Heat Crisco oil in large skillet on medium heat. Add potatoes, onions, green pepper and garlic. Cook on medium heat, turning occasionally, until potatoes are tender. Add broth, meat, salt, hot pepper sauce and pepper to taste. Cook until meat is hot. Makes 8 servings. Contains 230 calories, fat 9 g (81 cal or 35% of total calories), sat fat 2 g (9% of total calories), carb 15 g, protein 22 g, chol 60 mg and sodium 100 mg.
Mix 1 cup sugar, flour and cocoa thoroughly. Blend in 1/2 cup milk. Add egg yolks. Stir well. Add 1 teaspoon vanilla and 1 cup milk to cocoa mixture. Stir over medium heat about 5 minutes, until mixture thickens. Pour into pie shell. Beat egg whites, 1 teaspoon vanilla and 3 tablespoons of sugar. Beat well. Spread on pie. Bake at 425° until golden brown.
Brown pork slightly in hot oil. Add water, cover and cook slowly for 1 to 1 1/2 hours. Combine brown sugar, cornstarch, salt, pineapple juice and soy sauce. Mix well. Cook until slightly thick, stirring constantly. Pour over cooked pork and let stand for 10 minutes. Add pineapple chunks and let cook only 2 or 3 minutes. Can double recipe.
Mix together margarine, sugar, egg yolks and dates. Cook in skillet for 10 minutes, stirring as you cook. Remove from heat and add the nuts and Rice Krispies. Stir well. Pour coconut on wax paper. Drop by spoonful and roll in coconut.
Mix and sift dry ingredients; sift twice. Work in lard with tips of fingers. Add milk gradually. Mix in with knife to a soft dough. It will drop without spreading. Drop by spoonfuls on buttered pan, 1-inch apart. Brush over with milk and brown in hot oven 8 minutes.
Melt oleo; mix into eggs. Add corn bread mix; blend well. Add all other ingredients; pour into iron skillet and bake 35 minutes or until brown at 375°.
Bring a large pot of water to a boil and cook pasta. Heat olive oil on medium heat in a pan. Add garlic, basil and tomatoes. Cook until tomatoes soften slightly. Add lemon juice and pasta. Toss lightly. Top with cheese. Make yourself a tossed salad. Yummy!
Rinse rice under cold running water. Bring 3 cups water to a boil in a large saucepan. Add salt to taste. Add rice. Return to boiling. Reduce heat; cover and simmer 40 minutes. (After 20 minutes, taste every 5 minutes. Rice grains should pop open to reveal the white insides but should not turn mushy.)
Mix first 3 ingredients and let set 1 hour. Drain off and add sugar, vinegar, celery seed and turmeric. Boil 20 minutes. Put in jars and seal.
Mix sausage and Bisquick thoroughly. Add grated cheese and mix thoroughly. Roll into small balls (about the size of a jack ball). Place on cookie sheet. Bake in preheated oven at 400° for 15 minutes. Do not overbake. Makes approximately 4 dozen.
Melt butter in a 2-quart saucepan over moderate heat. Add onion and carrots; stir. Cover, lower heat, and cook for 10 minutes. Add green pepper, cover and cook for 2 minutes. Sprinkle in flour, stir, then add half and half, broth and seasonings. Stir well. Bring the mixture to simmer, stirring constantly, then cover and cook over low heat for 4 to 5 minutes, until the carrots are done. They should be slightly crunchy.
Chop onion, carrot, bell pepper and cucumber very fine. Mix with cream cheese and mayonnaise. Salt to taste. Use as a sandwich spread.
Combine 8 medium Russet potatoes (boiled, peeled and cubed) with 1 cup of sliced celery and chopped red onion. Combine the salad dressing mix with mayonnaise and water. Add to potatoes and toss to coat. Chill. Serves 4 to 6.
Brown beef, onion, pepper and celery (all chopped) in 1 ounce vegetable oil. Drain fat. Add seasonings and tomato sauce. Cut potatoes lengthwise in half. Scoop out and reserve potato shells.
Dissolve jello in 3/4 cup hot water. Add to cake mix and cook at 350° for 1 hour.
Combine sugar, water, pineapple and cornstarch. Cook in double boiler until thick. Remove from heat and fold in egg whites. Cool slightly and put into baked pie shell. Top with whipped cream or Cool Whip. Chill until ready to serve.
Dissolve yeast in warm water. Let yeast sit while preparing other ingredients. Heat buttermilk until warm. Remove milk from heat and combine with oil, sugar and salt. Sift flour and soda in a large bowl. Mix yeast with buttermilk mixture, then add in flour mixture. Mix well and let stand for 10 minutes. Roll out dough on floured surface and cut out biscuits. Place rolls in a pan with melted butter. Coat each side with butter. Let rolls stand 30 minutes in a warm place to rise. Bake at 425° for 10 to 12 minutes.
Dice crab meat and mix in a bowl with chopped celery, 2 diced hard-boiled eggs, seasoning and salad dressing. Mix well. Serve as an appetizer or as a salad on lettuce. Garnish with parsley or paprika.
Combine eggs, sugar, oil and vanilla. Beat until smooth. Add grated zucchini and stir. Mix together flour and other ingredients. Add raisins and nuts to dry ingredients. Stir into zucchini mixture. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 50 minutes or until cake tests done. Frost with cream cheese frosting.
Preheat oven to 375°. In large bowl, combine 3 tablespoons barbecue sauce and water. Add oats, egg, chili powder, Worcestershire sauce and salt; mix well. Add turkey, bell pepper, onion, corn and chilies, if desired; mix well. Pat into 8 1/2 x 4 1/2-inch loaf pan. Bake 45 to 50 minutes; spread top of loaf with remaining barbecue sauce during last 10 minutes of cooking. Meat loaf is cooked through when it springs back to touch. Serve warm or cold, with additional barbecue sauce, if desired.
Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way.
Grease and flour two loaf pans. Preheat oven at 350°. Mix all ingredients. Beat on medium speed 1/2 minute. Pour mixture into pans and bake 55 to 65 minutes. Cool in pans 5 minutes before turning out to finish cooling.
Mix butter cake mix, butter and egg by hand and press in baking dish. Beat cream cheese, eggs and confectioners sugar until creamy. Pour over first mixture in dish. Bake at 350° for 30 to 35 minutes in an 8 x 12-inch dish. Sprinkle confectioners sugar over hot cake when baked. Cool. Refrigerate.
Add water to spices in a saucepan, stirring 2 minutes. Add butter and melt. Add brown sugar and vanilla. Stir 2 minutes. Remove from heat. Use 2 tablespoons butter batter (more or less to taste). Add 1 jigger rum and stir. Fill mug with boiling water and stir. Store remainder of butter batter in refrigerator.
Mix cake according to directions on box using milk instead of water. Bake in an oblong pan (9 x 13-inch). Bring to boil the pineapple and sugar. When cake is done, remove from oven. Punch holes in it and pour pineapple mixture over it. Let set awhile. Mix pudding according to directions on package. Add the pudding into mixer bowl and combine with cream cheese. Spread over cooled cake. Cover cake with a layer of sliced bananas and then cover with Cool Whip. Decorate top with strawberry halves and chopped pecans. Refrigerate.
In a saucepan, blend mustard with a little vinegar. Add remaining vinegar and next 6 ingredients. Cover, heat to boiling, simmering 10 minutes. Cool. Pour over onions and eggs. Cover. Refrigerate overnight.
Preheat oven to 400°. Grease 18 big muffin cups. Beat first 5 ingredients until smooth. Spoon 2 tablespoons in each cup. Mix next 3 ingredients. Sprinkle 1 tablespoon over batter in each cup. Bake until knife comes out clean, 12 to 15 minutes. Remove from pan. Refrigerate leftovers.
Combine flour, baking powder, salt and sugar. Stir well. Set aside. Combine eggs and next 3 ingredients. Add to dry mixture. Mix until just moist. Fry a few at a time in 2 to 3-inches oil.
Thaw hash browns, squeeze out excess moisture. Melt butter. Mix with soup, sour cream. Add onions and cheese. Add hash browns. Pour mixture into large baking pan. Cover with crushed corn flakes.
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and spices. Add to creamed mixture alternately with milk, stirring just until moistened. Stir in fig preserves. Spoon batter into greased and floured muffin pans, filling 3/4 full. Bake at 350° for 20 minutes.
Brown ground beef; drain. Mix with next 3 ingredients in large casserole dish. Top with cheese. Bake at 350° for 1 hour.
Make scrambled eggs, using the eggs and milk. Spread in a 9 x 13-inch greased pan. Fry bacon. Drain and crumble over eggs. Spread sour cream over all. Sprinkle with grated Cheddar cheese. Bake at 300° for 15 minutes.
Slice peaches into unbaked pie shell. Melt butter; set aside to cool. Mix sugar and flour. Add all other ingredients, including melted butter, and pour over peaches. Bake in 350° oven until done, about 50 to 60 minutes. This pie is best served warm. Makes 5 to 6 generous portions.
Combine all ingredients together. Shape into small balls. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. In saucepan, cook onion until tender; add flour and broth until thickened. Take off the burner.	Stir in sour cream and set aside. In mixing bowl, mix 2 cups of sauce, chopped chicken, one cup of cheese, chilies and cumin. Soften tortillas according to package directions, then place equal portions of the filling mixture (chicken) in each tortilla and arrange in 13 x 9-inch greased baking dish. Pour remaining sauce on top of the tortillas and sprinkle with remaining cheese. Bake 25 minutes at 350°.
Grease pie plate (20 x 1 1/2-inch). Mix apples and spices; turn into plate. Beat remaining ingredients, except streusel, until smooth (15 seconds in blender or 1 minute with mixer). Pour into plate over apples. Sprinkle with streusel. Bake at 350° until knife comes out clean (55 to 60 minutes).
Dissolve cornstarch and bouillon cubes in cold water. Cook, stirring constantly, until boiling and smooth.
Beat eggs with milk and salt. Saute onions in butter. Add rice, broccoli, egg mixture and cheese. Place in shallow casserole dish. Bake at 350° for 45 minutes.
In frying pan, add ground chuck, salt and pepper. Cook until well done. Rinse with hot water and drain. Boil egg noodles, rinse with hot water and drain. In large saucepan slowly cook tomatoes, tomato sauce, green peppers and onion. Combine ground chuck and noodles for a very appetizing dish. Serve piping hot with cheese sprinkled on top.
Cream together shortening and sugar. Add eggs and continue to beat until light and fluffy. Add dry ingredients; mix well. Roll into balls the size of walnuts. Roll balls in a mixture of 1 tablespoon sugar and 1 teaspoon cinnamon. Place 2 inches apart on greased cookie sheet. Bake at 400° for 8 to 10 minutes or until slightly browned.
Drain Bush's Best black-eyed peas. Rinse with cold water; drain well. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne; mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. At serving time, add the diced tomato. Mix carefully. Serve as a relish with meats, or garnish with lettuce and a spoonful of mayonnaise and serve as a salad.
Dip bread into eggs and milk. Put on a hot pan on stove until brown. Put syrup and cinnamon and powdered sugar on top. Eat!
Heat oven to 400°. In a 15 x 10-inch baking dish, sprayed with nonstick spray, dip chicken in melted Parkay spread and coat each piece with remaining ingredients. Put in dish. Bake 20 to 25 minutes until tender. Serves 6.
Stir together sugar, cocoa and salt in 4 to 6-quart saucepan. Heat milk in microwave until hot but not boiling. Gradually add to cocoa mixture, stirring until well blended. Stir in vanilla.
Cream the oleo, brown sugar and white sugar. Add eggs, vanilla, flour, soda and salt. Mix well. Add chips and nuts. Chill. Make into balls or spoonfuls. Bake at 350° for 10 to 12 minutes. Do not overbake.
Combine first 5 ingredients in a medium bowl. Make a well in the center of the mixture. Add water and next 4 ingredients to dry ingredients. Stir just until batter is moistened. Fold in chocolate chips. Spoon into foil or paper-lined muffin pans, filling 2/3 full. Bake at 375° for 12 minutes. Remove from pan immediately and cool. Sprinkle with powdered sugar. Yield: 1 dozen.
Mix well. Bake at 350° for 15 minutes, then sprinkle 1 cup shredded Cheddar cheese on top. Bake 25 minutes longer.
Put in crock-pot frozen, cold or whatever, cook on high, stirring occasionally until melted. Then turn on low. Cook for 3 to 4 hours. Can be doubled or up to four times recipe. Real good for potlucks!
Trim fat from beef and cut diagonally across the grain into 1/8-inch slices. Mix remaining ingredients. Stir in beef until coated. Cover and refrigerate for 30 minutes; drain beef. Stir-fry until light brown over medium heat, 2 to 3 minutes. Serve over hot cooked rice.
Mix together and simmer 20 minutes. Stir often for it sticks easily; do not let it scorch. Pack hot into sterilized pint jars. Process in hot water bath for 30 minutes. Use as you would crushed pineapple.
Have cheese and margarine at room temperature; blend well. Mix in seasonings well and cut in flour (best by hand). Chill dough. Stuff a date with a pecan half and form cheese dough around each date. Bake on ungreased cookie sheet at 375° for 15 to 18 minutes.
Mix well and bake at 350° for 30 minutes. Then top with 1 cup crushed corn flakes and 2 tablespoons melted butter. Bake for 15 minutes more. Serve with salad and rolls.
Cream butter; gradually add sugar, creaming well. Blend in chocolate (melted and cooled); add vanilla. Add eggs, one at a time, beating for 5 minutes after each addition. Turn into cooled baked pie shell. Chill 1 to 2 hours. Graham cracker crust can also be used.
Butter a 2-quart baking dish. Put drained apples in dish. Cream butter and Velveeta. Add sugar and flour. Put mixture on top of apples. Bake at 350° for 30 minutes.
In mixing bowl, toss together the graham cracker crumbs and the melted butter. Press crumb mixture into bottom of a 13 x 9 x 2-inch pan. In a small mixing bowl, beat the remaining 1/2 cup of butter, about 30 seconds, until softened. Add powdered sugar, beat until fluffy. Beat in eggs. Spread mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas.
Combine dry ingredients. Combine eggs, milk and oil. Mix with dry ingredients. Pour into well greased pan or skillet and bake at 450° until done. You can use one 11-inch skillet or two 8-inch skillets.