HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large microwave-safe bowl, place 1 cup whipping cream. Stir in gelatin. Allow to soften at least 5 minutes. Stir in vanilla milk chips. Microwave on High for 1 to 1 1/4 minutes or until chips are melted and mixture is smooth when stirred. (Stir with wire whisk if needed to melt chips completely.) Chill 15 minutes or just until mixture is lukewarm. In small mixer bowl, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Fold into vanilla mixture. Pour into crust. Cover and chill until firm. Just before serving, cover top of pie with chilled cherry pie filling. Makes 8 servings.
Season ground beef with taco seasoning and brown. Spread 1 can Frito bean dip or refried beans on a pizza pan. Top with ground beef. Grate Cheddar cheese and Monterey Jack cheese and put on top. Bake in oven at 350° for about 10 minutes or until hot in center. Garnish with chopped tomatoes, lettuce. Serve with chips, tortilla, or corn chips.
Preheat oven to 350. Combine egg, broccoli, corn, onion, salt and pepper. In small saucepan melt butter and add stuffing mix. Toss to coat. Stir 3/4 cup buttered stuffing mix into vegetable mixture. Turn into 1 quart ungreased casserole dish. Sprinkle top with remaining 1/4 cup stuffing mix. Bake uncovered for 35-40 minutes. Serves 4-6.
Make an ice ring. Have all liquids cold. Mix them in punch bowl. Add ice ring and serve.
Place butter in a shallow bowl. In another bowl, combine the next five ingredients. Dip fillets in butter, then coat with crumbs. Place on a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 400° for 15 to 20 minutes or until fish flakes easily with fork.
Combine concentrates and add water. Place sherbet and ice cream in punch bowl in small pieces. Add juice mixture and stir until sherbet and ice cream partially melt.
Cut dates in fourths. Add butter. Pour boiling water over dates and butter; let cool. Stir in dry ingredients, egg, vanilla and nuts; mix lightly. Bake in a large, greased loaf pan at 350° for 1 hour, or until done. Serve with cream cheese.
Melt caramels	and chocolate chips, separately (double boilers work good). Prepare 9 x 13 x 2-inch pan; line with waxed paper. Place in order (thin layers): caramels, chocolate and peanuts. Repeat layers. Top with remaining melted chocolate chips. Remove from pan, wax paper and all. Place on a cookie sheet. Keep in a cool place. Cut pieces in any size squares.
Mix 1 pint sour cream with soup, salt, pepper and Parmesan. In deep casserole, lightly cover bottom with tablespoons of mixture and Swiss cheese. Repeat layering, ending with Swiss cheese. Spread remaining sour cream over top. Sprinkle with paprika. Bake, uncovered, for 1 hour at 350°.
Mix all ingredients, except potato chips, in a 2-quart casserole. Top with potato chips. Bake in a 350° oven for 35 minutes, or until bubbly. Makes 8 servings.
Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl. Beat at high speed of an electric mixer until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
Combine all ingredients and chill. After chilling, add 5 1/2 ounce can of chow mein noodles. Serve on lettuce.
Preheat oven to 400. Sift together flour, baking powder, salt and spices; place in mixing bowl. Stir in raisins. Combine egg, milk, pumpkin and melted butter. Add wet ingredients all at once to sifted mixture, mixing only until combined. Fill greased muffin pans 2/3 full; sprinkle with 2 1/2 tsp. sugar mixed with 1/2 tsp. cinnamon. Bake for 20 to 25 minutes.
Cream together egg yolks, cream cheese and sugar. Spread mixture generously on each slice of bread and roll-up. Brush rolled bread with 2 sticks of melted margarine. Then roll each roll-up in cinnamon-sugar mixture (3 tablespoons sugar to 1 tablespoon cinnamon). Can be frozen at this point. This recipe fits an 11 x 14-inch pan perfectly. Take out and bake at 400° for 15 minutes. Do not thaw before baking. This is a great recipe for Christmas morning.
Bake cake as directed on box; set aside to cool. Cream the butter; add sifted powdered sugar, one cup at a time, until blended. Add vanilla and milk. You may need to add a little more milk for creamier frosting. Chop peanut butter and chocolate chips together in food processor. Frost first layer. Sprinkle with chips. Add next layer. Frost whole cake. Sprinkle chips on top and press chips to sides.
Mix together cocoa, sugar, milk and salt. Cook until it starts to boil. Reduce heat. Add butter and flavoring. Simmer for approximately 30 minutes. Butter 8-inch glass dish. Pour fudge into dish; let cool, then cut into squares.
Put cabbage leaves in boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves and drain.
Dump everything into crock-pot. Cook on low heat for 8 to 9 hours. The dried apples will almost cook away, leaving a thick gravy with a very good flavor.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes, or until well browned. Serve with ice cream on top.
Season chops with garlic and pepper. Fry in cooking oil until done. Cover with orange juice and sugar; simmer until juice begins sticking to pan. Serve with choice of garnish and side dishes.
Mix together and put into a 2-quart casserole. Bake at 350° for 30 minutes. Serves 4.
Mix cake mix, sugar, oil and nectar together. Next add 1 egg at a time. Bake in tube pan at 325° for 1 hour in oven. (This does better if it is beaten a few extra minutes.)
Preheat oven to 350°. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onion rings. Pour into 1-quart casserole. Bake, covered, 30 minutes. Top with remaining cheese and onion. Bake, uncovered, 5 minutes longer. Serves 6.
Heat 1 cup juice to boiling and dissolve Jell-O in it. Stir in remaining juice and chill until partially set. Fold in remaining ingredients and pour into a 7 x 13 x 12 Pyrex dish. Chill until firm. Serve on lettuce or plain.
Mix all together with an electric mixer. Pour 2/3 of batter into greased and floured tube pan. Over the top of this, sprinkle 2 or 3 teaspoons of brown sugar and 2 teaspoons cinnamon. Pour in the remainder of the batter. Bake at 325° for one hour.
Combine sugar, cocoa, butter and milk in a saucepan; boil for 2 minutes. Add oatmeal to mixture. Stir and drop from spoon onto wax paper. Allow to cool.
Mix together and heat thoroughly. Lightly broil top. Garnish with green onion slices. Dip with baked tortilla chips or place in flour tortilla shells.
Pour oil into 9 x 12 inch cake pan. Cover bottom. Add cake mix, eggs, and water. Stir in pan. Pour chocolate chips on top of cake; as many as will fit. Bake at 350° for 30 - 35 minutes. Take out of oven, let stand for 5 - 10 minutes. Poke holes in cake with end of wooden spoon, while still warm. Pour on fudge topping. Cover whole cake and all of the holes. Frost with Cool Whip. Garnish with nuts.
Saute onions (4-quart pot full) in butter and sugar, stirring constantly until brown (30 minutes or so). Add beef stock, wine, salt and pepper to taste. Simmer 20 to 30 minutes. Pour over toasted croutons and grated Gruyere cheese. Bake in a 350° oven until bubbly and brown. Use Swiss if Gruyere is unavailable.
Cook okra in boiling, salted water for 10 minutes; drain. Saute onion and green pepper in oil. Add tomatoes and simmer 5 minutes. Add okra and remaining ingredients. Cook over low heat until vegetables are tender. Serves 4.
Prepare pudding as directed. Mix in Grape-Nuts and add Cool Whip. Chill about 1 1/2 hours. Grape-Nuts will get soft.
Preheat oven to 350°. In a large mixing bowl combine cake mix, pudding mix, 1/2 c. cream of coconut, 1/2 c. rum, oil and eggs. Beat on medium speed for two minutes. Stir in pineapple. Pour into well-greased and floured 10-inch bundt or tube pan. Bake 50 to 55 minutes, cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in the cake. The holes should go almost to the bottom of the cake. Combine remaining cream of coconut and remaining 2 Tbsp. of rum. Slowly spoon over cake. Store in refrigerator. To garnish use whipped cream, pineapple chunks, maraschino cherries and/or toasted almonds.
Steam green beans until tender. Cool. Mix all ingredients together, except beans. Shake and pour dressing over beans. Marinate in refrigerator for at least one hour. Serve chilled.
Mix flour, cocoa, sugar and salt, then add egg yolks and milk. Cook until thick, stirring constantly. Remove from heat. Add vanilla and small pat of butter, if desired. Pour filling into crust and add meringue. Brown in moderate oven.
Grease a 9 x 13 casserole dish. Layer 1/2 of noodles, ham and cheese. In a small bowl, combine soup, sour cream, green pepper and onion. Spread half over the top; repeat layers. Bake, uncovered, at 350° for 45 minutes.
Brown meat in shortening in skillet. Add onion, celery and green peppers. Break uncooked spaghetti into 3-inch pieces and scatter over top of meat and vegetable mixture. Add seasonings to tomatoes and pour over spaghetti. Press spaghetti into liquid as much as possible. Cover and cook about 35 to 40 minutes. Enjoy!
Melt peanut butter, chocolate chips and margarine. Pour over 1 big box Chex cereal in Tupperware container. Cover with lid and shake until all cereal is covered. Put in trash bag. Pour in powdered sugar and shake.
Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make 1/2 cup; set aside. Place peppers, cut side up, in an 8 x 8 x 2-inch baking dish. Add the water and cover with vented clear plastic wrap. Cook on 100% power (High) for 3 to 5 minutes (5 to 7 minutes in low-wattage ovens) or until peppers are barely tender, giving dish a half-turn once. Drain and set aside.
Mix flour, meal and milk. Bake at 350° for 45 minutes. Remove from oven and tear into pieces in crock-pot. Melt oleo in skillet. Mix soup, broth, salt, pepper and sage. Add to bread mixture in crock-pot. Pour melted oleo over mixture and cook for 2 hours.
Mix eggs, sugar and salt. Add scalded milk; add nutmeg, vanilla, rice and raisins. Pour into 1-quart buttered casserole; sprinkle with nutmeg. Set in pan of water (1/2 casserole in water). Bake 1 hour 10 minutes at 350°. Makes 6 servings.
Mix sugar, cocoa, milk, butter and salt in a medium saucepan. Bring to a boil over medium heat. Reduce heat; simmer 1 minute. Remove from heat. Stir in peanut butter, vanilla and quick oats. Drop from teaspoon onto waxed paper. Let stand until hard.
Saute crawfish tails in margarine about 5 minutes. Remove crawfish tails. Add basic vegetable mix to margarine and saute for 10 minutes. Season crawfish and add to mixture along with the soup. Cook at least 20 minutes. If too thick, add a little Sauterne wine or water. Place in pie shell and cover with top. Bake in 300° oven until brown. Serves 4.
Cook berries with water and sugar until they pop. Peel and chop apples in processor. Pour berries over apples and add red hots and stir. Bake until apples are tender at 350°.
Cut bread loaf in half; roll each half into a square. Sprinkle with garlic powder and pepper. In frypan, crumble sausage and add chopped peppers and onion until done. Drain. Mix with 3/4 of the beaten eggs. Put 1/2 the sausage mixture in middle of each square of bread. Put Mozzarella cheese on top and fold bread up letter style. Brush sides of bread with remaining egg mixture to seal edges. Bake at 350° for 30 minutes, until done.
Place all ingredients in fondue pot and heat. Or, to microwave, toss cheeses, flour, mustard and garlic powder together. In a 1 1/2-quart microwave casserole dish, heat wine, Worcestershire sauce and 1/4 cup water, uncovered, on 100% power (High) for 1 to 1 1/2 minutes, or until hot. Add cheese mixture to liquid. Microwave at 50% (Medium) for 7 to 9 minutes, or until cheese is melted, stirring every 2 minutes. Serve with vegetables or bread cubes. Reheat as needed. Serves 8.
Preheat oven to 450°. Mix soup, milk, chicken, potato and peas and carrots. Put in 1 1/2-quart casserole. Top with chicken mixture with crust. Bake for 25 minutes.
Add salt and pepper to Key lime juice. Allow to stand at room temperature for 1 or 2 days. Strain liquid through a fine cloth (cheese cloth). Bottle tightly and allow to sit for 2 to 4 weeks before using. Makes 1 cup.
Boil 2 parts water to 1 part vinegar. Cut peppers in half or quarters. Place peppers and garlic in sterilized jars. Pour liquid over peppers and seal.
In a large saucepan, cook onion and garlic in hot oil over medium-low heat until crisp-tender. Stir in carrots, 1/2 cup water, basil, cumin, salt and, if desired, red pepper. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes. Stir in zucchini, garbanzo beans and tomatoes. Cover and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch. Stir into tomato mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Melt half the butter in skillet and brown barley, stirring constantly. Saute onions and mushrooms in remaining butter. Combine hot water and bouillon cubes. Blend all ingredients together, except nuts and cheese. Pour into casserole dish and bake at 350° for 1 1/2 hours, covered. Sprinkle nuts on top and bake 30 minutes longer, uncovered. Before serving, top with grated cheese and place in oven until melted.
Mix until crumbly. Place on cookie sheet. Bake at 350° for 10 minutes.
Stir sugar, syrup and peanut butter. Add peanuts and cereal. Bake in 350° oven 8 minutes in a 9 x 13 pan.
Heat oil and margarine in large saucepan with tight fitting lid. Add pasta; cook over low heat, stirring constantly until golden brown. Add onion and bulgur. Cook 2 minutes. Add remaining ingredients. Bring to a boil. Reduce to low and cover. Simmer 20 minutes. Correct seasoning to taste and serve. Serves 8 to 10 as a meal and 16 as a side dish.
Melt butter, add Worcestershire sauce and Tabasco sauce. Mix in large pan. Add garlic powder to taste and mix well. Bake 200° for 1 hour in 2 shallow pans, stirring 3 to 4 times.
Soak bananas in pineapple and lemon juice for 20 minutes. Drain and save juice. Sprinkle sugar and cinnamon on bananas. Toss lightly and put in pastry pie shell.
Tear bread in pieces and place in greased baking pan. Combine eggs and milk, mixing well. Add egg mixture, onion, celery and seasoning to bread; mix well to evenly coat bread. Add enough broth to moisten bread thoroughly. Add oysters and mix well. Cover and bake at 350° for 45 minutes. Remove cover and bake an additional 35 to 45 minutes or until set.
Preheat oven to 425°. Lightly oil a baking dish big enough to hold the potatoes. Make several slices 1/4 inch apart lengthwise along potato, stopping 1/4 inch from bottom (a wooden spoon on the cutting board will prevent cutting through the potato). Heat remaining ingredients until butter melts; brush mixture over potatoes and bake for 1 hour basting every 15 minutes with pan liquid.
Finely chop vegetables in blender or food processor. Dissolve gelatin in a little of the juice from the draining vegetables. Add to boiling water. Mix next 5 ingredients with drained vegetables. Let set overnight. Use with any type bread. (I buy unsliced and cut diagonally with crust removed, then into party size sandwiches.)
In a medium bowl, combine all ingredients. Mix together with a spoon or clean, bare hands until well mixed. Roll into 1 inch round meatballs. Spray a two-piece broiler pan with nonstick cooking spray. Place meatballs on broiler pan in a single layer. Bake in a preheated 375° oven for 15 to 20 minutes or until no longer pink inside, turning meatballs over halfway through baking. Serve with tomato sauce over spaghetti or in meatball submarine sandwiches.
Combine corn syrup, brown sugar, and salt in saucepan. Bring to a full boil. Stir in peanut butter. Remove from heat. Stir in vanilla, rice cereal, corn flakes and chocolate chips. Press into buttered 9 x 9 x 2 inch pan. Chill 1 hour. Cut in bars, store in refrigerator. Makes 2 dozen.
Boil chicken and debone. Save broth for gravy. Put deboned chicken in a baking dish. Pour chicken soup over this and 1/2 can of water or milk. Fix stuffing according to box directions. Add to top of the chicken and soup dish. Bake in 350° oven until browned. Make gravy by browning flour in a pan; add broth and cook until thick, stirring constantly. Salt and pepper. You can add any chicken flavoring. Chicken bouillon cubes or chicken seasoning will make the gravy richer. Pour over casserole with each serving.
Make small roux. Add onion, shallots, parsley and garlic powder. Simmer 1 minute. Add all other ingredients. Cook on medium to low heat until shrimp are done.
Mix soup and sour cream together, stir in chicken pieces. Mix crackers with melted margarine. Pour chicken into 9 x 13-inch pan. top with cracker mix. Bake at 350° for 20 minutes or until hot.
Beat egg whites until stiff. Set aside. Cream margarine and sugar; add egg yolks. Add flour slowly, then vanilla. Fold in egg whites. Place 3/4 of batter in greased and floured cookie sheet. Add pie filling. Dab remaining 1/4 batter on top of pie filling. Bake at 350° for 30 to 40 minutes. Let cool and sprinkle powdered sugar on top.
Put rice in casserole dish. Pour chicken broth over rice. Lay chicken breasts over rice. Pour cream of chicken soup over ingredients; sprinkle onion mix over ingredients. Bake at 375° for 1 1/2 hours. Cover during first hour.
Make a sauce with all ingredients, except the spareribs and the onions. Sprinkle the spareribs with salt and pepper. Cover with onions. Pour the sauce over the spareribs. Cover and bake 1 1/2 hours at 350°. Turn ribs once or twice and baste occasionally.
Mix sugar, butter, water, and salt in saucepan. Stir constantly until hard crack stage. Pour onto buttered pan. Cover with chips and spread with pastry brush. Sprinkle with chopped nuts, if desired. Cool. Break into bite size pieces.
Cook lasagna; set aside. In medium bowl, mix Ricotta, Parmesan, parsley, basil, garlic, salt and pepper; set aside. Place carrots, bell pepper, celery, onion and water in medium saucepan. Cover; cook over medium heat for 5 minutes, or until tender. Drain and set aside. Preheat oven to 350°. Spread 1/2 cup sauce on bottom of 9 x 13 x 3-inch deep pan. Place 4 lasagna noodles in pan, overlapping slightly. Spread 2/3 cup of Ricotta cheese mixture evenly over noodles. Spread 1 cup of sauce over cheese, then add 1 cup vegetables, 1/2 cup Mozzarella cheese, 1 1/3 cups spinach leaves, 1/2 cup water chestnuts and 1/2 cup Cheddar cheese. Top this layer with 4 more lasagna noodles.
Soften yeast in warm water (100°). Combine milk, sugar and shortening; add salt. Cool to lukewarm and add yeast and egg. Gradually stir in flour; mix until smooth. Let rise until double in bulk, about 1 1/2 hours. Roll on floured surface until very thin. Cut into shapes with a knife and deep fry in fat* until golden brown. Roll in sugar and cinnamon or powdered sugar.
Turn pumpkin into saucepan. Cook over direct heat 10 minutes or until somewhat dry or caramelized, stirring constantly. Remove from heat. Blend sugar, salt and spices. Stir beaten eggs into hot pumpkin; add evaporated milk. Beat for 15 minutes. Heat oven to 450°, then reduce heat to slow 300° and continue baking for approximately 45 minutes or longer until pumpkin is done.
Sprinkle pecan pieces in unbaked pie shell. Sprinkle in chocolate pieces and drizzle in caramel topping. Set aside. In medium bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over caramel topping in crust. Bake at 350° for about 45 minutes or until center appears set. Cool. Chill covered for at least 1 hour before serving. Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.
Slice squash and chopped onions with other ingredients, mixing it into a level pan of water. Cook for 2 hours on medium heat. Heat until it is at frying stage.
Combine all ingredients except cornstarch and water in slow cooking pot. Stir well to blend. Cover and cook at setting number 3 (low) for 7 to 9 hours or at setting number 5 (high) for 3 to 4 hours until meat and vegetables are tender.
Stir until dissolved. Put strawberries in, stir, place on top of Cool Whip. Chill in refrigerator.
Grease and flour 10-inch tube pan or Bundt pan. Sprinkle nuts over bottom of pan. Mix cake mix with the rest of the ingredients. Pour in pan. Bake 1 hour at 350°.
In a large casserole dish, brown the beef and onion. Drain fat. Add the green beans, corn or mixed vegetables (or use 1 can lima beans). Drain juices from canned vegetables and the tomato soup. Layer and top with the potatoes with 1 egg mixed in well. After layering all ingredients, mixture should have a layer cake look. Put dish in a 350° oven and bake for 20 minutes until potatoes are a little browned.
Brown sausage, pepper, celery and onion. Drain. Combine soup mix, rice, broth and water. Add sausage mixture and blend well. Place in casserole. Sprinkle almonds on top. Cover and bake at 350° for 1 hour.
Sift together flour, sugar, soda, cinnamon and ginger. Mix together ingredients. Pour in a 13 x 9 x 2-inch pan. Bake in a 350° oven for 30 minutes. Put caramel icing on top.
Mix thoroughly. Put into loaf pan, cover with bacon, if you like that flavor. Pour over all 1 (8 ounce) can tomato sauce. Bake one hour at 350°. Serves six.
Mix together sugar and cinnamon. Cut each biscuit into quarters. Roll in sugar and cinnamon mixture. Place evenly into well-greased Bundt pan. To the remaining sugar and cinnamon mixture, add enough sugar and 1/2 teaspoon cinnamon to total 1 1/2 cups. Add margarine and cook until it boils. Pour over bread and bake for 30 to 35 minutes at 350°.
Grind green tomatoes, onions and red peppers the night before and add salt. Let stand overnight. Drain and cover with vinegar. In cheesecloth, put mustard seed, cloves, cinnamon and ginger. Add sugar and bring to boil. Simmer 20 to 30 minutes. Stir occasionally. Seal in jars. Makes 10 to 12 pints.
In skillet, lightly brown hot dogs with onion, butter, mustard, allspice and pepper. Pour beans into baking dish. Add catsup and brown sugar, mixing well. Spread evenly over bottom of dish. Layer hot dog mixture over beans. Top with cheese. Bake at 350° for 30 minutes.
Combine cheese, mayo, milk, 1 tablespoon lemon juice and cinnamon in a small bowl; beat until smooth. Stir in celery and raisins. Add more milk until mixture is dripping consistency. Chill, covered, for 2 hours. Brush apple wedges with lemon juice. Sprinkle dip with walnuts.
Butter square pan, 9 x 9x 2-inch. Spread pecans on pan. Heat sugar and margarine to boiling in 1 quart pan, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture over pecans in pan. Sprinkle chocolate chips over hot mixture. Place cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over candy. Cut into about 1/2-inch squares while hot. Refrigerate until firm.
Mix together and bake in sheet pan for 50 to 55 minutes at 350°.
In medium bowl, combine gelatin and water; stir until completely dissolved. Cool. Add rest of ingredients, except sour cream. Divide in half. Pour half the mixture into a 13 x 9-inch dish. Refrigerate until set. Keep remaining gelatin at room temperature. When first half is set, spread sour cream over it. Pour on remaining gelatine. Cover and refrigerate until cold.
Mix sugar, salt, milk and Karo syrup in heavy 3-quart pan. Cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecan halves and drop by tablespoon on wax paper. When firm, store.
Make jello according to package and mix in Cool Whip and cottage cheese. Then fold in mandarin oranges. Let it set a while.
Sprinkle chicken with salt, pepper, garlic powder and Tabasco. Add Italian dressing. Cover chicken well. Marinate overnight in refrigerator. Place in baking dish and bake at 400° until brown.
Preheat oven to 325°. Grease and flour 8 to 9-inch square pan; set aside. In bowl, mix beaten egg, sugar, oil and molasses; then boiling water. Sift together flour, soda, ginger, cinnamon and salt. Stir into liquid ingredients. Pour into prepared pan and bake until toothpick comes out clean, about 45 to 50 minutes. Cool 5 minutes in pan, then cut and serve.