HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together ingredients, except pecans and pie pastry. Mix in the pecans. Pour into pastry lined pan. Bake until set and pastry is browned at 375° for 40 to 50 minutes.
Grease loaf pan. Mix together all ingredients. Bake at 375° for 1 + hours until toothpick inserted in center comes out clean.
Mix all except pumpkin and eggs well in electric mixer or blender. Add pumpkin and eggs. Pour into 2 greased pie pans. Sprinkle with cinnamon. Bake at 350° for 45 minutes. Chill before cutting. This pie makes its own crust!
Add water to flour and salt, 1 tablespoon at a time, until the right consistency.
Soak cucumbers and pickling lime for 24 hours. Rinse in cold running water. Mix sugar, vinegar, food coloring and pickling spice. Bring to a boil. Add cucumbers. Boil for 30 minutes. Take up and put in hot jars with lids.
Preheat oven to 325°. Mix the ground beef, mango, onion, eggs, flour and Sloppy Joe mix. Form into loaf or meatballs. (Spread Brooks tangy ketchup on meat loaf.) Fill pan 1/4 way with water. Bake at 325° for 2 to 2 1/2 hours.
With mixer, mix together (except apples) ingredients until like corn meal. Place on top of 2 to 3 inches of peeled, cored, thinly sliced apples. Bake at 350° for 50 minutes.
Preheat oven to 400°. Grease and large baking sheet. Stir together flour, sugar and orange peel in mixing bowl. Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cranberries.
Bake potatoes. When done, take potatoes out of peelings. Fix for creamed potatoes and put back in jackets. Sprinkle with grated cheese, salt and pepper. Put back in stove and brown.
Cook and stir brown sugar, Karo syrup and peanut butter until melted. Add remaining ingredients. Pour in a pan and chill. Cut in squares.
Add Jell-O to boiling water; stir until dissolved, then add sugar. Stir until dissolved. Pour into a larger pan and add lemon juice, pineapple juice and cold water. Freeze about 6 hours before you serve. Set out of freezer. Add ginger ale after you put punch into punch bowl.
Mix eggs, sugar and hot water all together until foamy. Add remaining ingredients and mix well. Cook in 13 x 9-inch pan or muffin tins. Bake 15 minutes at 315°.
Combine all ingredients in a large saucepan. Bring to a boil, stirring often. When mixture boils, reduce heat and simmer, covered, about 10 minutes or until cranberries burst. Mash berries a bit. Pour out and chill.
Combine blueberries, cornstarch and sugar replacement in bowl. Toss to coat and pour into pie shell. Bake at 425 for 35 to 40 minutes.
Mix all ingredients together. Pour into 2 loaf pans or a Bundt pan. Bake at 350° for 1 hour or less.
Brown and drain hamburger. Mix Ragu, sugar, hamburger and 1/4 Ragu jar of water (if you use Prego, add 1/2 jar of water). Just cover the bottom of a 9 x 13-inch greased pan with Ragu mixture. Layer the noodles, cottage cheese, Ragu and Mozzarella cheese twice. Bake for 20 to 30 minutes in a 350° oven. Sprinkle the 1/4 cup Parmesan cheese over the top; let set for at least 15 minutes.
You will also need a 3-quart saucepan, a 13 x 9 x 2-inch pan and a candy thermometer.
In large bowl, crumble corn bread until very fine. Add onions, radishes, bell pepper and tomato. Fold the mayonnaise into the salad. Better when prepared the day before.
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13 x 9 x 2-inch baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover; bake at 400° for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes, or until the fish flakes easily with a fork. Serve over rice, if desired. Yields 8 servings. Good!
In a large bowl, mix the wine, soy sauce and garlic powder. Add chicken pieces; stir to coat and marinate 1 hour in refrigerator. Drain chicken. Reserve marinade.
Cook rice. Add eggs, canned milk, sugar, regular milk and vanilla. Heat. Add cornstarch mixture to thicken some.
Stir together flour, cinnamon, soda, salt, powder and nutmeg; set aside. Mix and beat sugar, zucchini and egg. Add oil, lemon peel and vanilla. Mix well. Stir flour mixture into batter. Fold in walnuts. Pour into greased loaf pan and bake for 55 to 60 minutes at 350°.
Combine the sugar and canned milk and cook to a soft ball stage (234°). Remove from heat and add the Marshmallow Creme and peanut butter. Beat until it starts to thicken. Pour into a 9 x 9-inch greased pan. Makes about 2 pounds.
Cut cucumbers into thin slices. Wash and soak in lime water overnight. Wash well and soak in salt water four hours. Drain and soak in cold water two hours. Drain again and bring to a full rolling boil in alum water. Drain and rinse. Cook 30 minutes in vinegar, spices and sugar. Pack either hot or cold.
To boiling water, add sausage that has been cut into 1-inch pieces. Add seasoning and bay leaves. Let this boil about 1 hour. Add potatoes and cook until potatoes are about three-fourths done. Add corn and cook about 5 minutes. When this returns to boil, add shrimp. Boil 4 to 5 minutes, checking to see if shell and shrimp are separating. When shrimp is separated from shell, turn off heat and let all ingredients sit for 15 to 20 minutes. Drain off water and serve. Feeds 6 adults.
Mix chicken with sour cream, picante sauce, chili powder, cumin, 1/2 pound Monterey Jack and 1/2 pound Cheddar cheese, shredded.
Melt butter; pour in bottom of casserole dish. Add rice. Place chicken on rice. Salt and pepper to taste. Mix soup and water. Pour this mixture over chicken. Bake at 300° for 2 hours.
Mix all ingredients in baking dish. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Mix together. Let sit for 10 minutes. Drop from teaspoon on baking sheet. Bake for 10 minutes at 350°.
Brown the meat in a skillet with oil until it is golden brown. Place the meat into a casserole dish and pour mushroom soup over the top. Bake in oven at 325° for about 1 1/2 hours.
Mix together the soup, rice and milk in casserole dish. Place chicken on top of mixture, skin side down. Bake at 250°, uncovered, for 3 hours. Turn chicken over once during cooking.
Add 1 cup boiling water to Jell-O to dissolve. Drain pineapple. Save juice. Add water to make 1 cup. Add to Jell-O. Chill until syrupy. Save 1/2 cup Jell-O. Add pineapple, banana and marshmallows to Jell-O in the bowl. To Cool Whip, add 1/2 cup Jell-O. Add sour cream and gently blending, swirl on top of Jell-O and fruit. Sprinkle with coconut.
Melt almond bark; mix with remaining ingredients and drop by spoonfuls onto wax paper.
Cut French bread into 8 thick slices. Combine eggs, milk, baking powder and vanilla. Pour over bread. Cover and refrigerate overnight. In the morning, combine strawberries, bananas, sugar and cinnamon. Put in greased baking dish and top with prepared bread. Sprinkle with Cinnamon Sugar. Bake in 450° oven 20 to 25 minutes.
Cook noodles and drain. Melt the butter, then add rest of ingredients. Pour over noodles and toss lightly.
Pour rice on bottom of baking dish. Lay chicken on top of rice. Lay pieces of cut broccoli on rice also. Mix 3 cans soup plus 3 cans of water. Pour mixture over chicken in baking dish. Cook at 350° for 2 hours.
Melts marshmallows in double boiler, add hot coffee; blend and set aside to cool. Whip cream and fold into cooled mixture, then add cherries, dates and nuts. Sprinkle generously finely crushed graham cracker crumbs into a large dish, then pour in the mixture, covering top with crumbs and (if desired) chopped nuts. Cover and place in refrigerator overnight. Serve with cream topped with a cherry.
Peel turnips and slice. Cook in boiling water until tender; drain. Fry bacon until crispy, then break in small pieces. Leave about 2 tablespoons of drippings in pan.
Beat butter and sugar together and then add flour. Using a 9 x 9 pan, grease it and then press graham cracker crumbs into pan. Bake for 15 to 18 minutes on low. Spread melted chocolate on top and then put marshmallows on and broil, but watch closely. When the marshmallows tan, then take it out. Let it cool, and then enjoy!
Mix all ingredients well, except crumbs. Place in buttered baking dish. Top with buttered bread crumbs. Bake at 350° until bubbly.
Combine sugar, syrup and water and bring to hard boil. Beat egg whites to fairly stiff, adding 1 tablespoon Jell-O at a time. Pour hot syrup over mixture. Drop from spoon.
Bake at 325° covered with foil for 2 1/2 hours. Remove foil and bake 1/2 hour more.
Put tortilla chips on a 15 x 10 x 1-inch baking pan. Make sure they don't overlap. Sprinkle cheese over chips. Sprinkle the olives, bacon pieces and green onion. Bake in a 400° oven for 2 to 3 minutes, or until cheese is melted. Transfer to a serving platter. Serve with sour cream or taco sauce. Makes 2 servings.
Blend together Eagle Brand milk and lemon juice. Add prepared fruit. Line narrow, oblong 8-inch spring-form cake pan with wax paper. Cover with fruit mix and layer with wafers. Chill in refrigerator 6 hours or longer.
In mixing bowl, beat cream cheese and sugar until fluffy. Set aside 18 oranges and 9 cherry halves for garnish. Chop remaining cherries. Add pineapple, pecans and cherries to the cream cheese mixture. Fold in whipped topping and remaining oranges. Line muffin cups with paper or foil liners. Spoon mixture into cups; garnish with cherries, oranges and mint. Freeze until firm. Can also put in a 10 x 10-inch dish and freeze, then cut into squares.
Cut chicken breasts in half. Thaw frozen artichokes and green beans. Rub chicken breasts with 3/4 teaspoon salt. In 12-inch skillet over medium-high heat in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole. Spoon off all but 2 tablespoons drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in ketchup, rosemary, bouillon and 3/4 teaspoon salt; cook, stirring constantly, until sauce thickens slightly.
Preheat oven to 350°. Grease bottom and sides of a 9 x 13 baking pan. Sprinkle rice evenly on bottom of pan. Mix chicken soup and water together and pour over rice. Place chicken on top of rice. Sprinkle onion soup mix evenly over chicken. Cover with foil and bake 1 hour.
Mix sugar and eggs, add oil, chocolate and vanilla. Add dry ingredients and mix well. Then add nuts. Bake at 350° for 20 minutes.
Combine sugar, oil, egg substitute and vanilla in large mixing bowl. Stir in bananas, nuts and remaining ingredients. Pour into greased 9 x 5 x 2-inch loaf glass dish. Cook in microwave oven on High for 6 to 7 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Turn out on cooling rack.
Pour hot water over meal and mix. Add enough cold water to make consistency desired. You may like individual drop cakes or thin cakes. I also use less cold water and make into small pones. Fry in hot skillet with about 1/2 bacon drippings or other fat. Brown one side, then the other. Great with vegetables or fish!
Mix the flour 'n sugah together...add milk to which the beaten aig yolks hav bin put...place over boilin' watah, stirrin' til mixture begins to thicken...then kiver 'n cook til well thickened. Add coconut 'n pore in a baked pie shell.
Mix cream cheese and dry gelatin until well blended. Add 1 cup boiling water. Mix well. Blend cranberry sauce, pineapple, nuts and sugar into first mixture. Put in 10 x 5 inch glass dish. Chill in refrigerator until set. Serve on lettuce leaves.
Cream oil and sugar in bowl. Add eggs 1 at a time, beating after each. Stir in pumpkin. Sift dry ingredients and beat into creamed mixture. Add water; toss dates and nuts with flour and add to batter. Place in 2 greased 9 x 5-inch loaf pans and bake at 350° for 1 hour. Makes 2 loaves.
Melt butter in a 13 x 9-inch pan. Sprinkle in graham cracker crumbs. Pour on Eagle Brand milk. Top with remaining ingredients and press down in pan. Bake at 350° for 20 minutes or until lightly browned.
Mix well all ingredients together, except the oil. Heat the oil for frying in a large skillet over medium heat. Drop two tablespoons of hoecake batter into skillet. Brown 2 minutes per side until crisp. Drain on paper towel.
Mix together cream cheese and jelly; fold in thawed Cool Whip. (Lasts in refrigerator a long time.)
Cook the green beans; drain. Add milk, soup and pepper. Add 1/2 can onions. Pour into 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with 1/2 can onions and pimientos. Bake 5 minutes longer.
Blend first 3 ingredients in a bowl and add boiling water. Stir to combine and dissolve sugar and salt. Cool. Add yeast and egg. Add flour; knead and pat into shapes of roll desired. Place on a greased pan. Let rise 1 hour before baking. Bake at 350° for 10 to 15 minutes.
Marinate the fillets in lemon juice for at least 15 minutes, then lay them in a buttered flat casserole. Sprinkle finely chopped onion (or chives) and herbs over the fish.	Mask with mushroom soup diluted with Sherry.	Dot with butter. Salt and pepper lightly. Cover the surface with a sprinkling of cheese. Bake in a moderate oven (350°) for 15 to 20 minutes, or until fish is opaque and sauce bubbles and starts to turn a golden brown. Serves 4.	Hot French rolls should be served with the fish to sop up the last drop of sauce.	A dry Chablis, plus a green salad, goes well with this dish.
Combine vegetables and salt. Dissolve sugar in vinegar. Pour over vegetables. Refrigerate overnight.
Combine dry ingredients. Add all remaining ingredients; mix until smooth. Pour into 2 greased and floured loaf pans. Place in 350° oven for 40 to 50 minutes.
In large kettle brown sausage, onion and celery. Cook until tender. Add remaining ingredients except potatoes and cabbage. Cover and cook 1 hour. Add potatoes and cabbage and cook 20 minutes longer.
Mix all ingredients; cook over low heat for about 2 hours, or until potatoes are done. May be eaten then or refrigerated overnight. Heat and serve.
Combine cheeses, sour cream, beef and sauerkraut in medium saucepan. Cook on medium until melted. Add a little milk to thin, if necessary. Serve hot with rye chips or Melba toast as dippers.
Put all liquids in bottom of percolator. In top, put the brown sugar, salt, cinnamon, allspice and cloves. Perk and serve hot. Serves 8.
Pour jar of picante sauce over roast in the crock-pot. Cover and cook on medium heat for 6 hours or until done. Cut into bite size pieces. Add 2 cans of refried beans to broth in crock-pot. Stir in cut up meat and cook 2 more hours on low setting. Serve on tortillas with lettuce, tomato, cheese and taco sauce.
Cut biscuits into fourths. Roll in 3/4 cup sugar mixed with 1 tablespoon cinnamon. Put in buttered Bundt pan. Mix 1 cup sugar and 1 teaspoon cinnamon with butter. Pour over bread and bake 15 minutes. Turn out warm.
Spread each tortilla with cream cheese and dressing mix in a thin coating. Sprinkle chopped vegetables on top. Roll up and slice with sharp knife or dental floss into 1/4 to 1/2-inch slices. Refrigerate.
Warm teapot by rinsing with small amount of boiling water. Place tea bags in teapot; pour 2 cups boiling water over tea. Cover and steep 3 to 5 minutes. Remove tea bags. Add sugar, lemon juice and flavorings; stir until sugar dissolves. Add 2 quarts water; stir. Chill thoroughly. Serve over ice.
Mix cut up chicken with spices and sour cream in bowl. Use mixture to fill tortillas and roll up and place in casserole dish (greased). Chop onions and green peppers. Saute in oil. Add tomatoes and cook for 5 minutes. Pour on top of tortillas and top with cheese. Bake for 25 minute at 350°.
Beat eggs, oil and sugar until light. Add sifted dry ingredients. Stir in grated zucchini. Add vanilla and bake at 350° for 45 minutes to 1 hour. Makes 2 loaves.
Preheat oven to 350°. Melt butter; add sifted flour and confectioners sugar. Mix well and pack into ungreased 9 x 13-inch pan. Bake for 15 minutes.
Mix cabbage and onion and place in medium casserole dish (greased with butter). Mix soup, egg, mayonnaise and melted butter. Pour over cabbage. Mix crushed crackers, butter and grated cheese. Pour over cabbage. Bake at 350° for 35 minutes.
Preheat oven to 425°. Roll out crust onto greased cookie sheet as thin as possible and bake about 10 minutes or until golden brown. Remove from oven.
Grease cake pan with butter. Place butter and marshmallows in microwave bowl. Microwave uncovered on High for 1 1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth. Stir in cereal. Press mixture into pan using a buttered spoon. Let cool. Cut into squares.
In a 12-cup mixing bowl, beat butter with an electric mixer on medium speed about 30 seconds. Add half of the flour, the granulated sugar, brown sugar, eggs, baking soda, vanilla and salt. Beat until thoroughly combined. Beat in remaining flour. Stir in oats, apple, walnuts and raisins.
Combine softened cream cheese and pineapple, mixing until well blended. Add remaining ingredients. Mix well. Chill. Shape into log. Serve with sesame crackers.
In a large electric skillet, fry bacon. Remove from grease. To grease, add all ingredients except bacon. Cook on high heat 12 to 15 minutes. Sprinkle crumbled bacon over cabbage and serve.
Chop 1/4 cup pecans and set aside. Reserve the remaining 1/2 cup pecans to use whole. Melt butter in 8 x 8-inch square baking pan. Roll out bread dough on lightly floured surface to 18 x 8-inch rectangle. Brush the rolled-out dough with 1 tablespoon melted butter. Sprinkle with the chopped pecans and the 1/4 cup brown sugar. Add remaining whole pecans, the 3 tablespoons brown sugar and the syrup to the remaining melted butter in pan, stirring until sugar is dissolved.
Preheat oven at 325°. Spray 10-inch tube pan with a release agent (Pam). With electric mixer, blend dry cake mix and gelatin. Add eggs, apricot nectar and oil. Beat 3 minutes. Pour into prepared pan and bake for 1 hour or until done. (This is a moist and delicious cake with an unusual flavor.) If desired, add glaze.
Chop onions and 1/2 jar dried beef. Mix with softened cream cheese and Accent. Shape into ball and wrap all other dried beef around it. Refrigerate.
Mash squash in bowl. Add remaining ingredients in order listed, mixing well after each addition. Spoon into greased baking dish. Bake at 350° for 30 minutes or until set. Serves 4.
Cook and bone chicken. (Hint: Cook 6 or more chickens in large pot, well covered with water. Lightly salt the broth. When thoroughly done, remove chickens and cook remainder of the chickens in this broth. This method gives a richer broth and more flavorful chicken.) Cook spaghetti as package directs; drain. Mix remaining ingredients reserving 5 1/2 to 6 cups cheese for topping. Put in 15 baking pans. Sprinkle with reserved cheese. Bake at 350° for 1 to 1 1/4 hours.
Sift salt and sugar into flour. Blend in lard. Add milk, stiffening dough. Roll until smooth. Cut 1/2-inch thickness. Stick with fork. Bake at 350° for 1/2 hour.
Combine beans, onion, sugar	and ketchup. Top with bacon strips. Bake in 450° oven for 15 minutes or at 300° for 30 to 35 minutes.
In large bowl, combine flour, sugar, soda and salt. Mix together well and add the cereal and chopped nuts. In mixing bowl, combine salad oil, eggs and buttermilk. Add to the dry ingredients and mix well. Bake in a 400° oven. Batter may be kept in refrigerator up to 3 weeks and used as needed.
Preheat oven to 350°. Cook noodles as directed on package; drain, rinse and cover in cool water until ready to use. Then remove from water, lay flat on paper towels and pat dry. After noodles are dry, lay flat on a cutting board, side by side.
Prepare broccoli as package directs except cook only 4 minutes. Drain. Place in greased shallow 2-quart baking dish. Sprinkle cheese over broccoli. Pour mixture of soup and evaporated milk over top. Bake at 350° for 25 minutes. Top with onion rings. Bake 8 to 10 minutes or until onions are crisp and brown.
Boil and debone chicken. Make sauce of soups, tomatoes and cheese. Layer casserole with tortillas, 1/2 chicken, 1/2 onions and 1/2 sauce. Repeat with other half of ingredients. Bake at 350° for 30 to 45 minutes.
Crush chocolate wafers and mix with butter. Then spread the mixture into the bottom of a spring-form pan. Beat eggs, cream cheese and vanilla until smooth. Add melted chocolate squares by	swirling into the cream cheese mix. After it is poured into the pan. Bake at 350° for 1/2 hour to 40 minutes. Cool. Melt chocolate chips and add sour cream to them. Ice the cool cheese cake.
Dissolve yeast in 1/2 cup warm water in large bowl. Add remaining ingredients in order given, mixing well. Roll on floured surface and cut with biscuit cutter. Bake in greased pan at 400° for 15 to 20 minutes, or until golden brown.
Pour 1 cup boiling water over 1 package jello. Stir to dissolve and cool. When cool, blend with mayonnaise, sour cream and mashed avocado (or put all in blender and mix). Rinse jello mold with cold water and fill. Chill.
Mix ingredients together. Bake in casserole dish for 30 minutes at 350°. Serve hot with crackers.
Cream the eggs and sugar. Add flour, soda and fruit cocktail with juice. Pour into greased and floured sheet pan. Bake at 350° for 35 to 45 minutes.
Drain sauerkraut and chop a bit. Reserve some liquid for thinning dip, if desired. Mix mayonnaise with slightly softened cream cheese. Add sauerkraut and mix well. This dip is very good (and unusual) served with carrot and celery sticks and assorted veggies. Also good on Triscuits.
Stir 3/4 Cool Whip into a bowl. Add condensed milk, lime juice and food coloring. Place in pie crust. Chill in refrigerator. Serve with remaining Cool Whip.
In saucepan, melt butter. Add celery; cook until tender. Stir in oregano, salt, garlic powder and pepper. Cutting not quite through, slit potatoes into 1/2-inch slices. Place each potato on a piece of foil large enough to wrap potatoes. Drizzle about half of margarine mixture into slits. Insert a half slice of onion into each slit. Drizzle with remaining margarine. Bring edges of foil together; seal securely with double foil. Grill over hot coals 40 to 50 minutes. Makes 6 servings.
Grease tube pan. Sprinkle pecans in bottom of pan. Add yeast rolls. Mix together dry vanilla pudding, brown sugar and cinnamon. Sprinkle over rolls. Melt 1 stick butter and pour over rolls. Let set out overnight. Bake in preheated 300° oven for 25 minutes. Mix powdered sugar and milk. Drizzle over rolls and let sit 15 minutes. Turn out onto platter and drizzle remaining glaze over other side.
Mix flour, salt and baking soda. Cream butter. Add sugar, then eggs, one at a time. Stir in dry ingredients. Fold in blueberries. Spread mixture on well-greased pan, 13 x 9 x 2-inch. Sprinkle with chopped nuts and brown sugar. Bake at 350° for 30 minutes. Cool and cut.
Cream together the powdered sugar and butter 5 minutes on medium speed. Add 2 eggs and 1 cup flour, beating 3 minutes. Add the lemon extract and vanilla, then 2 more eggs and 1 cup flour. Beat 3 minutes. Then add 2 more eggs with 1 cup flour. Beat 5 minutes. Pour into greased and floured 10-inch tube pan. Bake at 325° for 60 to 65 minutes or until done. Cool 30 minutes in pan. Dust with powdered sugar while cake is warm.
Cream well oleo and sugar. Add eggs, vanilla, grated zucchini, milk and chopped nuts. Sift together flour, cocoa, salt, baking powder, cinnamon and baking soda. Mix all ingredients together. Pour into greased loaf pans (2). Bake at 350° for 1 hour. Frost with cream cheese frosting.
Season and brown chicken breasts in a small amount of fat. Remove from skillet. Mix flour, sugar, mustard, orange juice, cinnamon and ginger together. Stir into drippings. Bring to a boil and return chicken to sauce. Cover tightly and simmer until tender. You may add orange pieces or pineapple chunks and heat just before serving. Serve with rice and green peas.
Preheat oven to 350°. Stir all ingredients together. Pour into unbaked pie shell. Bake in preheated oven for 30 minutes.