HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs well, then beat in sugar, oil and vanilla. Mix dry ingredients and stir into egg mixture. Grease and flour two 9 x 5-inch loaf pans or 3 smaller ones. Bake at 350° for 1 hour plus.
Saute shallots in 1 tablespoon butter with thyme, bay leaf and black pepper. Add white wine and simmer over high heat until reduced to glaze. Add beef stock or veal stock and simmer over high heat until reduced by 1/3 or 1/2. Stir in remaining 1 tablespoon butter and season to taste with salt and pepper. Stir until butter melts and sauce blends in. Discard bay leaf. Serve with meat loaf. Makes 1 cup.
Mix together soup mix and stuffing. Add to spinach. Add cheese and sour cream. Put in buttered baking dish. Sprinkle with additional cheese and dot with butter. Bake at 350° for 1/2 hour. Serves 4 to 6.
Boil potatoes in skins until tender. Grease a 1 1/2-quart casserole. Beat cottage cheese and 2 tablespoons oil with a rotary beater until fluffy. Mix in chopped onion. Mix flour and seasonings. Place a layer of sliced potatoes in casserole. Cover with a layer of cottage cheese. Sprinkle with seasoned flour. Repeat layers, ending with a layer of potatoes. Pour milk over potato-cheese layers. Mix breadcrumbs with Parmesan cheese. Sprinkle over potatoes. Dot with margarine. Bake 30 minutes at 350°.
Preheat oven to 425°. Pam spray 12 medium muffin cups.
Combine raisins and water in saucepan. Bring to boiling and simmer 5 minutes. Drain, reserving 1/2 cup liquid; cool. Sift flour, baking powder, soda and salt. Cream margarine, sugar, eggs and vanilla 3 minutes at high speed of mixer. Alternately add dry ingredients in fourths with the raisin liquid. Mix in raisins and nuts. Bake at 400° about 10 minutes. Drop by heaping tablespoonfuls onto lightly greased sheet, about 2 inches apart.
Spread pie filling in bottom of 8-inch square pan. Sprinkle dry cake mix over filling. Pour melted butter over cake mix; sprinkle nuts over butter. Bake at 375 degrees F for 45 minutes or until top is brown and filling bubbles.
Mix all ingredients together. Pour in 10 x 5 x 3-inch pan. Bake at 350° for 50 minutes.
Mix stuffing mix with 1 stick melted margarine and chopped onion. Layer the following: 1/2 stuffing mix, 2 cups chicken, soup, and remaining stuffing mix. Pour broth on top. Bake for 30 minutes at 350°.
Place pastry in pan. Make some little holes with a fork in bottom of pastry. Cover with slices of smoked bacon and add slices of Gruyere.
Mix sugar, salt, mustard, onion and the 2 tablespoons vinegar in a blender or food processor. Add oil slowly, beating constantly. Add 3 tablespoons vinegar and celery seed. Continue beating until thick. Makes 1 1/2 cups.
Combine ingredients. Top with a little extra Cheddar cheese and bake 1/2 hour to 45 minutes at 350°, uncovered.
Combine ingredients; cook for 10 minutes (do not boil). Let cool. Put in freezer bags and freeze.
Mix cheese, eggs, salt, pepper, garlic and oregano together. Cook jumbo pasta shells for stuffing as directed on box. Stuff the cooked shells with the cheese mixture, place in casserole dish and cover with prepared spaghetti sauce. Cover with foil.
In a blender, puree tomatoes, onion, green pepper and cucumber. Add tomato juice, cumin, garlic, salt and pepper. Put in a bowl; cover and chill. Before serving, add oil and vinegar. Serve accompanied by side dishes of chopped vegetables. Garnish with croutons.
Bring water, juice and bouillon cubes to boil, then add macaroni slowly. Stir occasionally. Cook 5 to 10 minutes.
Cook hamburger until done and drain. Cook rotini until tender, then drain. Put in 3-quart pan and add rest of ingredients. Simmer for 15 minutes.
Dip chicken in egg wash and bread in Italian bread crumbs. (For best results, bread twice.) Fry in cast-iron skillet to light brown. Be careful not to break the coating. Place on baking sheet. Squeeze honey over chicken. Bake in 350° oven 10 minutes.
Using medium saucepan, fill halfway with water. Bring to just below boil. Mix ground meat, onions, peppercorns, salt, pepper, bread and eggs. Roll into meatballs. Place in hot water with onion powder for about 1/2 hour. Make sure water just covers meatballs. Add sour cream and potatoes; simmer another 3 hours. Refrigerate in pot overnight. Reheat and serve with green or orange vegetable and applesauce.
Heat oven to 350°. In large skillet, cook and stir ground beef until light brown. Drain fat. Add onion and pepper. Cook and stir until onion is tender. Stir in tomatoes, rice, chili powder, salt and pepper. Heat thoroughly. Pour into ungreased 2-quart casserole. Cover and bake for 1 hour.
Combine cereal, flour, sugar, soda and salt. Make a well in the dry ingredients. Add eggs, milk, oil and spices. Stir just to mix. Cover and store. Will keep as long as 6 weeks in refrigerator. Fill muffin tins 3/4 full and bake at 400° for 12 to 15 minutes.
Cream the butter and sugar. Add chopped dates and cook 3 minutes (mash dates). Add remaining ingredients. Let cool and roll in coconut.
Blend all ingredients together (3 minutes). Divide in half; place half on ungreased baking sheet (17 x 14-inch); flatten out and roll out, flouring glass so as not to stick to rolling pin or glass. Score into 2-inch squares. (Leave in place.) Prick all over with fork. Bake in middle of preheated oven at 425° for 8 to 10 minutes, or until browned. Remove and cut along scored lines while hot. Let cool on baking sheet. They crisp while they cool. Watch carefully when baking.
Shred cabbage in pan and sprinkle salt over; mix. Let stand for 1 hour. Squeeze out water. Boil rest of ingredients: green pepper, carrots, sugar, vinegar, water and celery seed, then cool and cover the cabbage. Freeze the combination. It can be refrozen for another time if not all used.
Mix together eggs, milk and margarine. Stir in sugar, flour, baking powder and salt. Gently fold in blueberries. Do not overmix. Fill greased muffin tin, each 2/3 full. Bake 20 minutes at 400°. Makes 1 dozen.
Add ground beef and Rice-A-Roni and mix. Add seasonings; simmer on low heat until all liquid is absorbed. Put 1/2 of mixture in a 9 x 13-inch pan and half of shredded cheeses on top of mixture. Alternate with mixture and cheeses again. Bake at 350°.
Cook potatoes in salted water; drain off most of water when potatoes are tender. Mash potatoes in large mixing bowl. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed with mixer until creamy and smooth. Stir in chives, then spoon into a lightly greased baking dish. Sprinkle with paprika and dot with butter. Bake at 350° until browned, about 30 minutes.
Cut beef in 1-inch cubes; dredge in 1/4 cup of flour. Turn temperature control to 375° and preheat skillet. Add fat, then brown meat well on all sides. Add next 5 ingredients and stir to mix well. Turn temperature control to 175° and cook, covered, 1 1/2 hours or until meat is almost tender. Add carrots and onions. Cover and cook 30 minutes longer, until meat and vegetables are tender. Add oregano and peas and heat to boiling. Blend remaining 1/4 cup flour and cold water. Add to stew; cook and stir until thickened. Makes 6 servings.
Combine graham cracker crumbs, butter and 2 tablespoons Equal spoonful in bottom of 8-inch spring-form pan or 8-inch round cake pan; pat evenly on bottom and 1/2-inch up sides of pan. Bake in preheated 325° oven for 8 minutes.
Use box of burrito dinner. Use deer meat, ground turkey or Maverick lite beef. After browning, drain off all fat. Follow rest of directions. Serve with fat-free sour cream, picante sauce, fat-free shredded cheese and diced tomatoes and onions. Serve with Guiltless Gourmet nacho chips and yellow Mexican rice.
Mix peanuts, sugar, syrup and salt in a glass mixing bowl. Cook 7 to 9 minutes on High; mixture should be bubbling and peanuts browned. Quickly stir in butter and vanilla. Cook 2 to 3 minutes longer. Add baking soda and stir quickly, just until mixture is foamy. Pour immediately onto greased cookie sheet. Let cool 30 minutes. Break up peanut brittle and store in an airtight container.
Combine all ingredients. Marinate overnight in refrigerator. Bake brisket in marinade liquid at 275° for 1 hour per pound. This tastes like prime rib.
Mix first 5 ingredients and beat vigorously with spoon until mixed. Stir in bananas and nuts. Bake in greased loaf pan for 55 to 60 minutes in 350° oven.
Blend all except nuts. Chill 3 or 4 hours. Shape into ball. Roll in nuts and chill.
Mix sour cream, mayonnaise, spinach and soup mix together until well combined. Hollow out loaf of bread; cut into cubes the bread removed from center. Clean and cut up any vegetables of your choice. Fill hollow bread with dip mixture just before serving.
Melt oleo or butter in deep baking dish; set aside. Mix sugar, flour and milk. Pour into baking dish. Add prepared fruit (if canned, drain) on top of batter mix. Bake for 45 to 60 minutes at 325°. Serve warm.
Put first 5 ingredients in large pan. Over top spread dressing of mayonnaise, sugar and Parmesan cheese, mixed. Cover and chill overnight.
Boil sugar, vinegar and oil for 5 minutes. Cool well. Thoroughly rinse all beans and drain. Mix with celery, onion and green pepper. Mix all in a ceramic or glass container (not metal). Pour cold dressing over all and refrigerate overnight. Will keep 1 month in refrigerator.
Mix together. Bake at 400° for 20 minutes. Makes 42 cupcakes.
Preheat oven at 400°. Layer the pork chops in the bottom of a 9 x 13-inch baking dish. Then layer potatoes on top of pork chops and onions on top of potatoes. Add salt and pepper. Pour water over the ingredients. Cover with aluminum foil and bake for about 1 hour.
Thaw spinach. Mix all ingredients together in a bowl. Spread thin layer on a tortilla and roll it up. Wrap plastic wrap around it and refrigerate 2 to 3 hours. Remove from refrigerator, slice in 1-inch slices. Place on cut sides on serving tray.
Mix all ingredients together. Pour into unbaked pie crust. Bake in a 250° oven for 40 minutes.
Brown beef in oil. Add onions. Cook until transparent. Add garlic, basil, oregano, salt, tomatoes and paste. Cook few minutes, stirring. Simmer 30 minutes.
Heat cream of chicken soup, milk, Velveeta and green chilies in top of double boiler. Brown the ground beef and onion well; add salt and pepper. Warm tortillas in grease. Grate Longhorn cheese. Fill with meat mixture and grated cheese. Roll up; cover with cheese sauce. Bake at 350° until bubbly.
Marinate meat for 48 hours. Punch holes in meat with fork on both sides. Cook on high or medium high (grill closed) for 6 to 8 minutes on each side. May freeze and reuse marinade up to 3 times.
Melt caramels in 1/3 cup evaporated milk in a saucepan. Grease and flour a 13 x 9-inch pan. Mix together cake mix, butter, nuts and remaining milk. Press half of the dough in pan and bake 6 minutes at 350°. Sprinkle chocolate chips over baked crust and cover chips with caramel mixture. Crumble remaining dough on top. Bake 15 to 18 minutes in 350°. Refrigerate 30 minutes to set caramel layer.
Sift all dry ingredients and cut in cheese and butter. Add ice water and roll to a thickness of 1/8-inch. Cut in strips and twist. Bake at 350° for about 15 minutes.
Cut breasts in 2 x 1-inch chunks. Place in a 9 x 13-inch pan. Melt butter in saucepan. Add remaining ingredients. Cook for 2 minutes. Pour over chicken. Bake at 400° for 10 minutes. Turn chicken, bake another 10 minutes. Broil for 10 minutes until brown. Serve with rice or linguini.
Combine salsa, beans, chili seasoning and water in crock-pot. Cook, covered, on high for 1 hour. Stir in shrimp. Cook additional 30 minutes, then add okra. Cook additional 15 minutes and add corn. Cook additional 15 minutes and add rice. Stir thoroughly; turn off crock-pot. Let stand 10 minutes. Keep lid on crock-pot throughout cooking and after the rice is added.
Sift first 4 ingredients together. Cream shortening and sugars: add eggs. Add dry ingredients and chopped nuts. Divide dough into equal parts - shape into long rolls. Wrap and put into refrigerator over night. Slice 1/4-inch thick and bake on ungreased cookie sheet 5-7 minutes at 425°.
Combine the frozen fruit concentrates in a large container. Stir to mix. Add water. Best to make ahead and freeze. Then take out of freezer and partially unthaw before using. Add ginger ale before serving.
Mix milk and lemon juice together and let set. Mix the remaining ingredients; fold in milk mixture. This makes two 9-inch pies. Good with graham cracker crusts. May be frozen.
Mix syrup and sugar in large saucepan. Cook, stirring frequently, until sugar dissolves and mixture begins to boil. Stir in peanut butter; mix well. Add Rice Krispies and press mixture into jelly roll.
Cut turkey breast into bite sizes. Add remaining ingredients and just enough Hellmann's to make mixture stay together.
Melt chocolate in a double boiler. Add milk. Cook 2 to 3 minutes, then add vanilla and sweetener. Spread on foil. Chill. Cut in pieces or form in egg-shaped balls.
Wash and dice potatoes. Do not peel. Cook, drain and cool. Hard boil the eggs and mash (very fine). Chop the onions.
Combine eggs, sugar, salt, milk and vanilla. Mix well. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven at 425° for 25 minutes. Cool.
Mix chicken, onion, chilies, milk, cream of chicken soup and cream of mushroom soup in saucepan and bring to a boil. Add Doritos; top with cheese and bake at 350° for 30 minutes.
Fry bacon until crisp (drain, then crumble). Saute squash and onions in bacon drippings (8 to 10 minutes). Combine egg and sour cream, add to squash mixture, stir in bacon and cheese. Pour into shallow 2 quart casserole. Bake at 350° for 20 minutes or until bubbly. You may garnish with shredded cheese or a sprinkling of paprika.
Blend flour into 2 tablespoons butter in a saucepan. Cook over low heat until bubbly. Remove from heat, stirring constantly until smooth and thickened. Add remaining ingredients except remaining butter and bread crumbs, stirring well. Spoon mixture into a lightly greased 2-quart casserole. Combine remaining butter and bread crumbs; sprinkle over casserole. Bake at 375° for 20 minutes. Yield: 6 servings.
Cream shortening and sugar; add egg and vanilla. Mix in dry ingredients. Drop in teaspoon size balls on ungreased cookie sheet and bake at 375°.
Squeeze margarine in the bottom of a 9 x 15-inch pan. Put a layer of bread, with crusts removed, in bottom of pan. Squeeze margarine on top of bread. Sprinkle cinnamon and sugar mixture on top also. Layer more bread and repeat.
Mix all ingredients thoroughly. Add lemon juice last. Pour in cooled shells. Chill and serve.
Cook sugar, cornstarch, milk, salt and egg yolks in double boiler until thick. Remove from fire; add gelatin which has been soaked in water. Divide mixture and grated chocolate to one half. Cool other half before adding beaten egg whites. Let mixtures set in separate bowls in refrigerator until they begin to thicken. Beat each mixture until smooth. Pour chocolate mixture into baked graham cracker shell. Carefully pour white mixture on top. Let stand in refrigerator several hours. Serve with whipped cream and grated chocolate.
Measure the whipping cream into the large mixing bowl and beat it with a wire whisk or eggbeater until it is thick. Set the bowl aside.
Cream shortening and sugar well. Add eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Grease 2 (9 x 5 x 3-inch) pans or 3 (8 1/2 x 4 1/2 x 2 1/4-inch) pans. Bake for 70 minutes in a 350° oven.
Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate chips. Drop from teaspoon onto brown paper on cookie sheets. Bake at 250° for 25 minutes. Turn oven off and leave cookies in oven 20 minutes longer.
Brown hamburger and onion. Season to taste (salt and pepper, etc.). Dip tortillas in hot oil for 5 seconds to soften. Roll hamburger, shredded Mozzarella cheese and Cheddar cheese in tortilla (about 1 tablespoon of meat). Line casserole dish with enchiladas. Pour sauce over, making sure it goes between enchiladas.
Combine first 8 ingredients. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizzas on cookie sheet and freeze. Remove from cookie sheet and store in plastic bags. Bake frozen pizzas at 425° for 10 minutes.
Mix pasta and vegetables in large bowl. Add nonfat dressing; mix lightly. Refrigerate several hours. Makes 8 servings.
Season flour with basil, oregano and Nature's seasonings to taste. Coat the roast on both sides. Melt the butter, or put the oil in a Dutch oven on top of the stove. Sear the roast well on both sides. When the roast is brown, cover it with water. Add beef bouillon, tomato sauce and onion. Cook on medium, uncovered, for about 2 hours, adding water as needed. Add potatoes and carrots. Cook until meat falls apart and vegetables are done.
Combine first 4 ingredients until all dry ingredients are moistened.	Press in bottom of greased 9x13x2 pan.	Set aside.
Grease and flour 2 bread pans. Preheat oven to 350°. Sift flour, sugar, salt and baking soda. Cut in shortening until crumbly. Add eggs and mashed bananas. Batter should appear lumpy. Bake at 350° for 50 to 55 minutes.
Cream butter and add sugar; cream well. Add egg yolks, one at a time, beating slightly after each one. Dissolve soda in the teaspoon of hot water. Add to buttermilk. Add milk and flour, alternately to butter mixture. Beat well. Fold in stiffly beaten egg whites, vanilla and coconut. Bake in a well-greased and floured tube pan at 350° for 30 minutes. Decrease heat to 325° and bake 1 hour. Let cake rest in pan for 10 minutes. Turn out and cover with cloth until cool.
Brown ground beef and drain. Add rest of ingredients and simmer for 30 minutes. Serve on buns or bread.
Just before serving, combine spinach, orange sections and cashews with Florida Blue dressing. Serves 6 to 8 (dressing). In electric blender, combine Blue cheese, salad oil, grapefruit juice and seasoned salt; cover. Blend until smooth or use a small bowl and an electric mixer. Stir in sour cream. Cover. Chill at least 1 hour to blend flavors. Makes 2 1/2 cups.
Mix cream cheese, 1/4 cup sugar and vanilla until well blended. Add 1 egg to mixture and pour into unbaked pie shell.
Mix well in large bowl the shortening, sugar and vanilla. Add eggs; beat well. Sift in flour and baking powder. Mix again. Add remaining ingredients, mixing well after each addition. Drop by teaspoonful on greased cookie sheet. Bake at 350° until lightly browned, 8 to 10 minutes.
Place chicken in microwave dish. Pour melted butter over chicken. Sprinkle with salt, pepper and ginger. Top with celery. Cover with waxed paper. Microwave on High 16 minutes, turning dish once. Mix pineapple juice with brown sugar, water, soy sauce, vinegar and cornstarch in microwave measuring cup. Microwave on High for 3 minutes, until mixture thickens, stirring once. Pour mixture over chicken. Add the pineapple chunks and red pepper. Cover with waxed paper. Microwave on High for another 6 to 8 minutes, until chicken is tender and juices run clear when chicken is pierced with fork. Serve over rice or noodles.
Mix sour cream and salsa together. Chill and add cheese. Sprinkle on top. Dip with chips and enjoy.
Mix ingredients well. Bake in greased casserole at 350° for 1 hour.
Melt margarine. Blend all together and put in muffin pan. Bake at 375° for 8 to 10 minutes.
Cream together eggs, sugar, margarine, vegetable oil, sour milk and vanilla. Add zucchini, flour, cocoa, baking soda, baking powder and cinnamon. Chocolate chips are optional. They make the cake very rich. Bake at 325° for 40 minutes in 9 x 13 dish.
Combine all ingredients. Spread mixture into a well-greased 9-inch pan. Bake at 350° for 35 minutes or until cake pulls from sides of pan. Cool before cutting.
Combine cooked rice, milk, pudding mix and egg in saucepan. Stir over medium heat until mixture boils. Cool 5 minutes stirring twice. Pour into bowl. Sprinkle with cinnamon and nutmeg.
Melt margarine. Stir in all ingredients together. Bake uncovered at 350° for 40 minutes. Use a 9 x 12-inch pan sprayed with Pam.
Dip chicken in slightly beaten egg and breadcrumbs. Place in frying pan in margarine. Brown and place in buttered casserole. Drain mushrooms and reserve juice. After frying chicken, add mushroom juice and equal amount of water. Saute in frying pan. Place a layer of chicken, top with 1/2 mushrooms and 1/2 Mozzarella cheese. Repeat. Pour mushroom juice over casserole. Bake at 350° for 30 minutes.
Preheat oven roaster to 500°. Brown beef in shortening in an enamel pan or the roaster. Add remaining ingredients except celery. Stir well and cover. Set temperature to 400° and cook until all vegetables and rice are tender, about 45 minutes to 1 hour. Add celery the last 20 minutes of cooking time. Keep hot. Yields 50 people, 3/4 cup serving.
Peel and cut potatoes; cook until almost done. Put in a baking dish. Mix all ingredients together and heat until you can stir together. Pour mixture over potatoes. Bake at 350° for 25 minutes.
Cut catfish or bass into French fry strips. Marinate overnight in Heinz 57 or A.1. Coat with Bisquick or pancake mix in paper bag (shaken). Fry in hot oil.
Bring corn syrup, sugar and salt to a boil over medium heat. Boil 2 minutes, stirring constantly. Add food coloring, if desired. Gradually pour over popped corn. Toss until coated and shaped into balls or press in a mold.
Chop vegetables. Combine with onion soup mix and water in a large pot. Bring to a boil, cover, lower heat and simmer until vegetables are done. Add can of vegetables and V-8 juice. Season with salt, pepper, garlic and bouillon.
Mix crumbs with margarine and spread 1/2 over bottom of dish. Mix cabbage and onion; spread over crumbs. Combine mayonnaise, soup, salt, pepper and milk; pour over cabbage. Sprinkle with remaining crumbs and grated cheese. Bake at 350° for 45 minutes. Best if cheese does not get crusty on top.
Preheat oven to 325°. Prepare muffin mix according to package directions. Add cheese and set aside.
Boil cloves and cinnamon in water for 5 minutes. Add tea, sugar and juices from the lemons and oranges. Drink warm or cold.
Heat juice from cans of pineapple. Mix 4 teaspoons sugar, salt and flour and beat into heated juice. Remove from heat. Add beaten eggs and beat entire mixture. If eggs are small, use a little more flour. Chill.
Cut bacon in small pieces; saute in large pot; add celery and onions. Saute until tender. Add potatoes, carrots and tomatoes. Drain clams. Add enough water to broth to make 4 cups liquid. Add this to vegetables with salt, pepper and thyme. Simmer covered 35 minutes. Add clams and simmer another 30 minutes.
Dissolve Jell-O in the 1 cup of boiling water. Add the pineapple and lemon juices. Chill until thickened.
Measure yeast, salt, honey and hot water into large bowl and stir. Mix in 2 cups flour, oil and eggs. Add 4 more cups flour, 1 cup at a time; beat each cup in well with wooden spoon. Sprinkle 1/4 cup flour onto clean hard surface. Knead in enough remaining flour to make dough silky and resilient, but still soft, 8 to 10 minutes. Additional kneading after silky state. Place dough into bowl with 1 tablespoon oil; turn to oil all sides.
Preheat oven to 400. Place muffins on baking dish. Spread two Tbsp of pizza sauce in the center of English muffin halves. Arrange veggies over sauce. Combine mozzarella, parmesan and herbs. Sprinkle over veggies. Bake 15 minutes or until cheese is melted.
Put milk and butter in saucepan and swirl until butter is melted. Beat eggs well with mixer and stir in sugar and egg mixture. Add milk and butter mixture; place all in large Tupperware bowl. Add flour, a little at a time, until dough is soft, smooth and elastic. You may do this with large spoon at first and then by hand in bowl.	Rub small amount of vegetable oil thoroughly around the inside of a metal bowl (not aluminum).
Blend. Mold into a ball or logs. Decorate with sliced olives and parsley sprigs.
Melt oleo. Add cocoa and water. Bring to a rapid boil and pour over sugar and flour mixture. Mix well. Add 2 beaten eggs, buttermilk, soda, salt and vanilla; mix well. Pour in a greased sheet cake pan, 16 x 11-inch. Bake 25 minutes at 350°. Makes 24 servings. Have icing ready.