HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients together thoroughly in processor. Makes 1 quart. (This is the Williams family's favorite salad dressing.)
Beat egg whites very stiff and add 1/2 sugar. Beat egg yolks until thick and lemon color. Add remainder of sugar, lemon juice and rind; fold whites into yolk mixture. Sift flour and salt; fold into egg mixture. Bake in ungreased pan for 1 hour. First 15 minutes bake at 300°, gradually increase temperature to 350° for the last 45 minutes.
Cook first 2 ingredients over low heat for 1 minute. Add paprika, mustard, chili powder, cumin, catsup and pepper sauce. Mix well. Add milk, garlic powder, chopped jalapeno and Velveeta cheese, sliced up for easier melting. Cook over low heat and stir until it begins to thicken.
Brown ham over medium heat. Put potatoes around meat and sprinkle with sugar. Reduce heat to low and cook for about 1 hour. Arrange pineapple slices over ham and pour juice over all. Cook 30 minutes more. Serves 6.
Cream butter, yogurt and sugar. Add egg whites. Sift flour with salt and baking powder. Alternately add flour mixture and milk to butter mixture; add lemon juice and beat well. Stir in lemon rind; pour into greased pan. Bake at 350° for 1 hour.
Remove	stems only from tomatoes, slice in half and scoop out middle, about 3/4 ways down. Steam or boil frozen spinach; drain and squeeze remaining liquid out. Add spinach and sauteed onions; add dash of nutmeg. Stuff spinach mixture into tomato shells. Sprinkle with Parmesan cheese on top. Bake 15 minutes at 350°.
Bring the first three ingredients to a boil. Stir eggs into the soup. For large egg drops, stir the egg slowly. For small egg drops; stir the egg quickly.
Combine brown sugar, salt, Karo and margarine; bring to a boil. Put on low and boil 5 minutes. Stir frequently. Add vanilla and soda. Mix with popped corn. Bake at 250° for 1 hour, stirring every 15 minutes.
Cut desired amount of lettuce in dish. Lay thin-sliced onion rings on lettuce. Pour drained peas on top of onions. Sprinkle with sugar. Add a layer of mayonnaise. Top with layer of grated Cheddar cheese.
Mix buttermilk and sugar until dissolved. Add bananas, Cool Whip and pecans. Freeze. Cut into squares and serve frozen. Tastes like banana nut ice cream.
Heat milk. Combine remaining ingredients. Mix well and stir into hot milk. Cook until thickened. Add 3 tablespoons peanut butter and blend well. Pour into baked pie shell. Cover with meringue and sprinkle with chopped peanuts.
Prepare chocolate cake mix according to package directions. Pour into an 11 x 17-inch pan or jelly roll pan. Bake about 20 minutes. Combine flour and milk; cook and cool. Add 1 cup butter or margarine and sugar. Beat until fluffy, 5 to 8 minutes. Spread on cooled cake, keeping it about 1/2 inch from edge of pan. Melt 1/2 cup butter or margarine and chocolate and cool. Add egg, vanilla, hot water and powdered sugar. Beat well and spread on top of cake, even with sides of pan. Refrigerate and serve.
Line unpricked pastry shells with a double thickness of heavy duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes before cutting. Yield: 2 quiche. Makes 6 servings.
Mix all ingredients together, one at a time. Dissolve soda in milk. Blend well. Bake at 350°. A very moist cookie.
Brown ground beef in skillet, drain. Add Williams taco seasoning, Ott's famous dressing, kidney beans and picante sauce to meat. Bring to a boil and reduce heat to simmer for 15 minutes. Cut up lettuce, tomatoes and black olives. Crush chips. Add to meat mixture with desired amount of Cheddar cheese. Ready to serve
Mix fruit and marshmallows. Let stand 1 hour. Fold in sour cream which has been stirred. Place in covered bowl or casserole. Let sit in refrigerator 24 hours. Fruit cocktail may be substituted for grapes and oranges. Yield: 8 to 10 servings.
Mix ingredients. Pour into 2 graham cracker pie shells. Freeze. Yields 2 pies or 12 servings.
Cook onion, celery and potatoes in V-8 juice until potatoes are done. Add lemon juice and seasonings. Add shrimp, scallops and fish. Cook 5 minutes. Add okra and crab for 5 minutes. Serves 8.
Cook salt meat and add potatoes. Add tomatoes; then pepper and corn. Add okra last and simmer 20 to 30 minutes.
Mix well. Put in unbaked pie crust. Bake at 350° until golden brown.
Mix all ingredients. Spread evenly on bread. Cover with foil. Bake at 350° for 20 minutes or until bubbly. Uncover and broil until lightly brown.
Cut dates, marshmallows, orange slices and nuts into small pieces. Roll graham crackers; mix with small cuts, add sugar and cream to complete mixture and mix well. Press into pan lined with wax paper.	Keep wrapped for 8 to 10 days.
Preheat oven to 375°. Boil peppers until soft. Fry hamburger in onion and butter. Boil rice pilaf in water about 16 minutes or until thawed. Add to hamburger. Season with salt, pepper and seasoned salt. Stuff peppers; throw bread crumbs over top. Drip V-8 juice into peppers. Add sliced cheese over peppers and tuck sides in. Coat baking dish with V-8. Bake at 375° for 20 to 30 minutes, or until heated through and cheese is melted.
Beat eggs. Add sugar and oil. Beat well. Sift flour, baking powder and salt together. Add alternating with milk. Add poppy seed and flavoring. Bake 45 to 55 minutes at 350°. Cool 10 minutes and remove from bread pan.
Blend together oil, lemon juice, honey, curry powder, salt and garlic. (Reserve some marinade for basting.) Add lamb. Cover and chill for 2 hours. Remove lamb from marinade and discard juices.
Boil water and butter together (only until butter melts). Remove from heat. Add flour and mix (will be glue-like). Beat in 1 egg at a time. Put into a 9 x 13-inch pan. Bake at 400° for 25 minutes. Large bubbles will form but will go down. Cool. Pour in mixed pudding. Top with Cool Whip and refrigerate.
Mix all ingredients together in a large bowl. Butter (or use Pam) a long Pyrex dish. Bake, uncovered, for 1 hour at 350°.
Cream the shortening, eggs and sugar; add pumpkin. Put in dry ingredients, then chocolate chips, raisins, nuts and vanilla. Bake at 350° for 10 to 12 minutes.
In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in cheese and milk just until moistened. Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 450 degrees for 12-15 minutes or until light golden brown. Serve warm. Yield: 1 dozen.
Brown hamburger and onion; drain off grease. Add mix, catsup and water. Bring to boil and reduce heat to simmer. Simmer for 15 to 20 minutes. Ready to serve.
Partially melt chocolate. Beat until smooth. Stir in marshmallows and nuts. Place in buttered 8 x 8 x 2-inch pan. Chill. Cut when firm.
Thaw hash browns; mix with the ingredients. Pour into a 9 x 12-inch pan. Take 1/4 cup melted oleo and pour over 2 cups crushed corn flakes. Mix well. Spoon over potatoes. Bake at 350° for 45 minutes.
Cut medium cabbage into 1-inch long thin slices. Place in a large bowl. Sprinkle salt over cabbage and toss. Wait for 15 minutes. This draws out moisture. Squeeze remaining water out and place on paper towels for about 2 minutes.
Preheat oven to 350° and lightly grease 2 quart baking dish. Mix ingredients together and place in baking dish. Bake for about one hour, check at 50 minutes.
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in clam liquor, the potatoes and water. Cook, uncovered, until potatoes are tender, about 10 minutes. Add clams, milk, salt and pepper. Heat to boiling, stirring occasionally. Makes 6 servings.
Make like any other cake. Bake at 350° for 45 to 55 minutes. Loaf pans or layer may be used. To make more spicy, add 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg.
Add the oil, water and eggs one at a time to the first 3 ingredients. Beat 1 minute. Add the strawberries. Mix well. Bake in 2 round 8-inch cake pans at 350° until done.
Mix all of the filling ingredients together. Divide the filling and spread evenly over each tortilla. Roll up tortillas. Cover tightly with plastic wrap over each tortilla. Put in fridge to chill a few hours. Unwrap; cut in 1/2-inch to 3/4-inch thick slices. Discard ends.
Put peanut butter and margarine in a large bowl and put in microwave. Melt until it's very runny. May take 3 times at 1 1/2 minutes each. Then add vanilla and powdered sugar. Mix well. Put in buttered 8 x 8-inch dish and chill in fridge.
Preboil eggplant until tender; drain. Saute onion, eggplant, garlic and shrimp in the corn oil. Season with salt and pepper to taste. Mix in 1/2 cup of bread crumbs. Pour in greased casserole dish. Top with sliced tomato, remaining bread crumbs and cheese.	Bake at 350° for 30 minutes.
Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in a preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand 2 minutes. Remove to wire rack to cool completely. Makes about 5 dozen.
Mix crackers and chips together in a garbage bag. Mix butter flavor oil and Hidden Valley Ranch mix together; pour over crackers and chips. Mix well. Store in airtight container.
Cook rice according to package directions until done, about 25	minutes; cool	slightly. Stir in egg and onion. Preheat broiler. Using a	sharp knife, cut a pocket in each steak. Stuff with rice mixture.	Broil steaks 4-inches form the	heat until desired doneness. (Allow 4 to 6 minutes on each side for medium-rare.) Brush often with teriyaki sauce. Garnish with mushrooms and watercress, if desired. Serves 6.
Form the Italian sausage into 1-inch balls. Brown in skillet; drain. Combine with remaining ingredients, except bacon, in a 5-quart casserole or in a smaller roasting pan. Partially cook bacon in microwave; arrange over casserole. Bake, uncovered, at 325° for 1 1/2 hours. Serve hot or cold. Yields 16 generous servings. Great for picnic or barbecue.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Spread pecans evenly on bottom of pan, then spread coconut on top of pecans. Mix cake mix as directed on box and spread cake batter over pecans and coconut. Mix together the last three items and spoon on top of cake batter. Bake 40 minutes.
Mix cranberry juice and pineapple juice. Add sugar; mix well. Add ginger ale.
Combine flour, oleo and nuts. Press in bottom of a 9-inch square pan. Bake at 375° for 15 minutes. Mix pudding mix with 1 cup milk; fold in Cool Whip, marshmallows and nuts. Spread over crust. Freeze. Serve with more Cool Whip, if desired.
Juice lemons and mix with Eagle Brand milk. Let stand for 2 minutes. Mix with Cool Whip. Stir into pie shell. Refrigerate until ready to use.
Mix all together. Bake at 350° in a loaf pan for 1 hour.
Reconstitute beef broth with 1/2 cup water. Saute the first 3 ingredients over medium-high heat in a Teflon frypan for a few minutes, stirring frequently. Add the 1/2 cup of reconstituted low sodium beef broth and let simmer for a minute or so more, then add the green beans, sliced mushrooms and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.
Bring to full boil. Cook 2 minutes. Remove from heat. Beat until thick.
Good for children to make and give as a gift around Christmas. Serve 1/3 cup mixture per cup of hot water.
Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water, simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan. Layer 3 pieces of uncooked lasagne over sauce; cover with about 1 1/2 cups sauce. Spread one-half of cheese filling over sauce.
Place margarine and chocolate in a glass bowl and microwave for 60 to 80 seconds on High until melted. Stir in syrup and vanilla. Microwave 1 minute. Combine sugar and milk powder in separate bowl. Stir in dry ingredients. As candy thickens, turn out onto waxed paper dusted with powdered sugar and knead until candy is thick. Divide into 4 or 6 parts and roll into pencil strips using the flat of both hands. Cut into Tootsie Roll sizes and wrap individually in waxed paper. Yield: 1 1/2 pounds.
Melt cheese and butter in beans, stirring frequently. Add chopped onions and peppers. Mix thoroughly. Serve in container that can be kept heated, such as a crock-pot. Serve with tortilla chips.
Brown meat and drain grease. Add tomato sauce, salsa and taco seasoning mix. Simmer, stirring frequently for 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano. Break tortillas into 1/4 pieces and spread half of the broken pieces on the bottom of a 9 x 13 dish sprayed with a non-stick cooking spray. Top with half of the meat mix, then the cottage cheese mixture Top with remaining tortillas. Sprinkle the shredded mozzarella cheese on top. Bake in pre-heated 375° oven for 30 minutes. Remove and let stand for 10 minutes before serving.
Combine crumbs, 1/4 cup sugar and butter. Firmly press into bottom of a 9 x 13-inch pan. Beat cream cheese and 1/4 cup sugar. Gradually beat in milk. Fold in whipped topping and spread over crust. Top with peaches. Chill.
Cut chicken into 1-inch pieces. Place in small bowl. Add sherry, soy and ginger. Stir to coat. Stir broth into cornstarch; set aside.
Cook linguine until done. Rinse and chill. Chop green pepper, tomato and cucumber into bite-size pieces. Mix all together linguine and vegetables. Mix Italian seasoning and Italian dressing and pour on top. Stir and chill 10 minutes.
Place ribs and all ingredients in crock-pot. Slow cook 7 to 8 hours with lid tilted.
Mix melted butter with peanut butter and powdered sugar. Add Rice Krispies and form into balls; place on waxed paper. Chill. Melt in double boiler or microwave the chocolate chips and wax. Coat chilled balls with chocolate mixture. Place on waxed paper and chill.
Cut rabbit into 1-inch pieces. In a large pan of boiling water, add rabbit and cook at a boil for 1 hour. In a separate pan prepare rice as per directions. Drain water from rabbit and combine all ingredients. Bring to a simmer. Stir regularly to keep rice from sticking. Simmer for 10 minutes and serve.
In 10-inch skillet with a little oil, cook over low heat hash browns and onion until underside is crisp and lightly browned. Combine eggs, milk, salt and pepper; stir well and pour over potatoes. Sprinkle with crumbled bacon. Cover and cook over low heat until eggs are almost set, about 10 minutes. Add cheese, cover and cook until cheese melts. Cut into wedges to serve. Yields 6 servings.
Mix first 4 ingredients in large bowl. Microwave 3 minutes on High. Stir in Rice Krispies. Place in sheet cake pan that is slightly greased.
Cook milk, flour and salt over medium heat like a pudding. Stir frequently until very stiff. Let stand to cool.
In saucepan, stir cheese soup until smooth. Gradually blend in tomato soup, milk and water. Cup up 5-6 hot dogs and add to soup. Heat, stirring often until all is hot and well mixed.
Heat in microwave 1 1/2 - 2 minutes. Stir. Heat at 30 second intervals until melted and smooth. Pour in a greased pan.
Chill juices before using. Place all juices in a large bowl and add ginger ale. Add 2 trays of ice cubes, then float orange slices on top. Serves 40.
Mix and keep in jar. Stir every morning and night. Keep out 5 days. After 5 days, start keeping starter in refrigerator and start the following feeding process: Take starter out of refrigerator every 3 days and feed 3/4 cup of sugar, 3 tablespoons instant potato flakes (not powdered kind) and 1 cup warm water. Stir and leave out all day, 8 to 12 hours, until bubbly. Take out 1 cup of starter to make bread and return remainder to refrigerator until next feeding. If not making bread that day, give away that cup or throw out, but it must be removed. You must continue your "feeding process" as long as you desire to keep a starter on hand for future bread making.
Mix all of the ingredients together. Bake for 40 minutes at 350° in greased and floured 9 x 5 x 3-inch loaf pans. Makes 2 loaves.
Bring water, sugar, salt and margarine to a boil and cool to lukewarm. Mix yeast in 1 cup lukewarm water until dissolved. Add to first mixture and egg. Add 3 cups flour. Beat until smooth. Add remaining flour, use more if needed to avoid stickiness. Mix well. No kneading necessary.
Cook pasta according to package directions. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash. Yield: 8 servings.
Prepare pie shell per package directions for this type of pie. Preheat oven to 425°. Mix the first 6 ingredients. Stir until well blended, then add the next 3 ingredients. Stir until mixture is smooth. Pour pumpkin mixture into the pie shell and bake at 425° for 15 minutes, then reduce heat to 350° and continue baking for another 35 minutes or until knife inserted 2-inches from the pie edge comes out clean.
Mix Jiffy cornbread as to instructions. Add rest of ingredients. Bake in an 8 x 13-inch greased glass casserole. Bake at 350° for 30 to 40 minutes.
Saute onions and pepper in butter. Add hominy, tomatoes, sausage and seasoning to taste. Cook for 20 minutes. In greased casserole, layer hominy and cheese, ending with cheese. Bake for 15 minutes at 350°. Serves 8.
Mix all ingredients, cover and refrigerate. Better if made day before. Serve with tortilla chips or corn chips.
Prepare Stuffing: Preheat oven to 375°. In large saucepan, heat olive oil. Add onion and saute for 2 minutes or until soft. Stir in Garam Marsala and cook 1 minute. Add mushrooms, parsnips and carrots. Cook, stirring, for 5 minutes. Remove from heat; stir in walnuts, fresh thyme, bread crumbs, egg and salt and pepper.
Preheat oven to 350°. Slice zucchini crosswise and boil for 2 to 3 minutes. Drain and cool. Meanwhile, mix remaining ingredients. Layer zucchini in 2-quart buttered casserole alternating with sour cream mixture. Bake at 350° for 25 to 30 minutes until bubbly.
Combine rice, sugar, salt and milk and pour into a greased 9 x 13-inch pan; cover. Bake at 275° for 2 1/2 hours, stirring every 1/2 hour. Slightly beat eggs; add some of the hot rice mixture to eggs, then stir into rice; add cinnamon and raisins. Bake 20 to 30 minutes longer.
Wash squash; trim ends. Cut in half lengthwise and parboil for 5 minutes, or until just crisp-tender. Remove from heat; rinse with cold water. Drain thoroughly, even squeeze the squash a bit to extract all liquid. Slice into a buttered 1 1/2-quart baking dish. Add remaining ingredients; mix well. Bake at 350° for 25 minutes.
Chop and set pecans aside. Let cream cheese soften. Combine cream cheese and Cheddar cheese mixing until well blended (using your hands). Add remaining ingredients and mix well. Chill. Shape into a ball and roll in chopped nuts for covering.
Combine water and vegetables in 2-quart casserole dish, cover. Microwave on High 7 to 8 minutes, until potatoes are tender-crisp. Stir in broth, cheese, cream and peppercorns. Cover. Microwave on Medium-High for 5 minutes, until hot. Remove peppercorns and stir.
Boil chicken 30 minutes. Boil broccoli 30 minutes. Cut chicken into smaller pieces and layer with broccoli in casserole dish. Combine soup, mayo, milk, curry powder, salt and pepper.
Use 10-inch pizza pan. Spread cream cheese over the bottom of pan. Add, in the order given, all remaining ingredients. Cover with Saran Wrap and refrigerate overnight.
Prepare rice with 1 cup water (no salt) as directed on package label. Add cream-style corn, eggs, pimentos, onion, salt, pepper and 2 tablespoons melted butter or margarine. Put 1/2 of mixture in 9-inch pie pan (or bake dish). Sprinkle with 1/2 cup grated cheese. Add remaining mixture and top with 1/2 cup more cheese. Dot with 1 tablespoon butter or margarine. Bake in moderate oven at 350° for 30 minutes or until golden brown and bubbly. Makes 4 to 6 servings. Enjoy. (Ken Muhlenbruck.)
Place chicken in pan and add water to cover. Bring to boil and then reduce heat. Cook until chicken is tender. Remove chicken from pan. Remove chicken from bones and set aside.
Mix ingredients together, top with bacon strips. Bake at 350° for 1 hour.
Steam zucchini. Plunge into cold water; dice when cool. Combine with oil, vinegar, chopped onion, chopped pimento, crushed garlic, salt, pepper, diced pepper and chopped olives. Let marinate.
Cream margarine and 1 cup sugar well. Beat in vanilla. Beat in eggs. Sift together flour, baking soda, powder and salt. Beat dry ingredients into sugar mixture alternately with sour cream. Beat well. Grease and flour a 9-inch tube pan. Combine brown sugar with remaining granulated sugar, cinnamon and nuts. Sprinkle a little of this in the bottom of pan. Make 3 layers each of batter and nut mixture. Bake in 350° oven for 1 hour or until cake tests done. Remove from oven. Let set 5 minutes, then turn out on cake rack. Cool.
Put the liquid in bottom of a 30-cup percolator. Put the spices and sugar in the top. Let perk. Makes about 1 gallon.
Combine spinach, onion and tomatoes in a salad bowl. Bring to a boil sugar, salt, dry mustard, lemon juice and ketchup. Pour hot over salad; crumble bacon and toss.
Cook and stir beef and onion over medium heat until brown. Drain. Stir in seasoning mix. Spread in greased 10-inch quiche pan or pie plate. Sprinkle with chilies. Combine milk, egg and Bisquick. Pour over all. Bake for 25 minutes at 400°. Remove from oven and top with sliced tomatoes and sprinkle with cheese. Bake for 8 to 10 minutes longer. Cool for 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce. Serves 6 to 8.
Mix altogether. Bake 1 1/2 hours at 325°. Best if 2 small loaves instead of 1 large.
Preheat oven to 400°. Cook ground beef until done. Drain. Place biscuits on cookie sheet and press out flat. Put catsup on each biscuit. Next, put cooked ground beef on catsup and top with grated cheese. Bake in oven until cheese melts and edges of biscuits turn brown.
Butter casserole dish. Cover bread with milk for five minutes. Add sugar, eggs, butter, salt and vanilla. Add raisins. Mix well and pour into buttered dish. Set dish in pan of warm water and bake 1 hour at 325°. Sprinkle top with cinnamon and sugar before baking.
Mix all ingredients together and form into a ball. Roll in chopped walnuts and chill. Recipe can be cut in half for a smaller cheese ball.
In a large skillet, cook onion, celery and green pepper in hot butter until tender, not brown. Add beef; brown lightly. Add remaining ingredients except chips and cheese. Simmer, uncovered, for 1 hour, stirring occasionally. Serve over corn chips. Top generously with cheese. Makes 6 to 7 servings.
Cook sugar, milk and butter for 6 minutes. Pour over 1 large jar of Marshmallow Creme and chocolate. Add vanilla. Stir until stiff. Pour into a large sheet cake pan, which has been buttered. Chill before serving.
Split chicken breasts. Roll up 1 thin slice of beef and insert. Wrap slice of bacon around breast. Secure with toothpick. Mix sour cream, soup, salt and pepper; pour over breasts. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and almond extracts. In small bowl, combine dry ingredients. Add to creamed mixture. Fold in sour cream and peaches. Pour batter into prepared pan. Bake 1 hour and 15 to 20 minutes until toothpick inserted in center comes out clean.