HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks. Gradually add sugar, milk, flour and cocoa. Cook in a double boiler until it thickens. Add flavoring and butter. Put in a baked pie shell and add meringue.
Slice cucumbers in long or round slices and fill jars 1/2 full. Add dill and a button of garlic. Fill jars with more cucumbers and add a little more dill on top.
Preheat oven to 375°. In a mixing bowl combine thinly sliced apples, 1/3 cup sugar, cinnamon, salt and 2 tablespoons melted butter. Layer the bottom of a 13 x 9-inch baking pan with the mixture.
Marinate 12 hours. Bake for 6 hours at 300°. Cool; remove from oven. Remove fat and slice. Leave in broth.
Toss broccoli, onion, celery, bacon, raisins and sunflower seeds. About 1 1/2 hours prior to serving, add the mayonnaise, sugar and vinegar.
Grease cookie sheet good. Place graham crackers on sheet. In saucepan, mix brown sugar and oleo and bring to boil. Boil 1 minute. Add pecans and boil good. Pour over crackers and bake for 10 minutes at 350°.
Mix first 3 ingredients well and set aside. Scald milk or water. Cool till lukewarm. Add shortening and salt.
In a small saucepan, stir together all ingredients except pork. Cook, stirring, over medium heat until thickened; set aside. Place roast in shallow baking dish. Roast at 325° for 45 minutes. Spoon 1/2 cup glaze over roast and continue roasting for 30 to 45 minutes more, until internal temperature reaches 155° to 160°. Let stand for 10 minutes and then serve with remaining sauce. Save some of the glaze and serve hot at the table.
In a medium saucepan, combine reserved liquid, sugar, vinegar and cornstarch. Cook and stir until thickened. Cook and stir 2 minutes more. Stir in beets and margarine. Heat through.
Slowly heat large, heavy skillet. Wipe chops with damp paper towels. In hot skillet, brown chops well, about 10 minutes each side. Remove to a 3-quart casserole dish. Meanwhile, preheat oven to 350°. Combine remaining ingredients. Pour over chops. Bake, uncovered, about one hour or until chops are tender. Serve with sauce spooned over. Makes 6 servings.
In a 12 x 8 x 2-inch microwavable baking dish (or a comparably sized round dish), stir together the stuffing mix, vegetables and ham. In a medium bowl, combine eggs, milk, salt and pepper. Pour over cornbread mixture. Cover with plastic wrap; refrigerate at least 5 hours. Remove plastic; cover with waxed paper. Microwave on Full power, High, for 6 minutes; rotate 1/4 turn; microwave on Medium-high (80 percent power) until a knife inserted an inch from center comes out clean, 7 to 9 minutes. Sprinkle with cheese. Let stand, covered, for 10 minutes. Stir gently before serving. Yield: 6 cups or 4 servings.
Simmer meat in water to cover until very tender and add vegetables and seasonings to meat stock. Simmer 4 to 6 hours, stirring frequently. If more liquid is needed, dissolve bouillon cubes in hot water and add to stew.
Put meat in dish. Sprinkle with onion. Pour chicken soup over all. Layer with Tater Tots. Bake at 350° for 1 hour.
Dissolve jello in water. Mix remaining ingredients and chill until stiff. Serve on lettuce with mayonnaise.
Beat cream cheese, eggs, 2/3 cup sugar and almond extract until smooth. Pour into greased spring-form pan or 9 or 10-inch pie plate. Bake in 350° oven for 25 minutes.
Mix dressing, mustard, garlic powder and chicken base with a little pickle or olive juice. Set aside. Mix the rest of the ingredients in large bowl and mix with dressing.
Heat oven to 350°. In deep baking dish, pour rice (uncooked), then add bouillon cubes and boiling water. Crush cubes with fork and stir mixture. Lay chicken breasts on rice; cover chicken pieces with soup. Bake for 30 to 45 minutes, until rice is done. Serves 4 to 6.
Brown hamburger. Put in crock-pot. Add tomato paste. Stir well. Add remaining ingredients and mix. Cook 4 hours on high.
In large salad bowl mix cooked pasta and defrosted vegetables. Mix in olives. Toss with Caesar salad dressing.
Brown hamburger and vegetables; drain grease. Add tomato sauce to meat mixture. Put half of the meat mixture into a 1 1/2-quart casserole dish. Layer half the cheese and layer the rest of the meat mixture and cheese. Spoon the prepared mashed potatoes on top. Bake at 350° for 15 to 20 minutes. Serves 6.
Mix shortening and sugar; mix in eggs. Add sour milk. Stir in the extracts. Add 1 cup of flour at a time to mix it well. Refrigerate 1 hour. Bake at 350° for 8 minutes. Roll out dough. Use press cookie cutters.
Mix first 3 ingredients well and line bottom of pan with half of the mixture. Cook until thick the blueberries, sugar and cornstarch mixed with small amount of water. Whip cream and fold marshmallows into cream. Add alternate layers of mixtures: crumbs, blueberries, cream, ending with crumbs. Chill.
Mix cocoa, sugar and salt. Add margarine (melted), vanilla and milk. Ice cake.
Cook rice as directed and cool. Add other ingredients to the reserved artichoke liquid and add 1/4 teaspoon curry and 1/3 cup mayonnaise. Mix together and then toss together with other ingredients. Chill.
Press raw ground beef in bottom of 9 x 13-inch pan. Sprinkle with onion soup mix. Spread both cans of soup on top of onion soup mix. Arrange Tater Tots on top. Cover with foil. Bake at 325° for 2 1/2 to 3 hours.
Saute onion with oleo. Mix with green beans and water chestnuts. Put half this mixture in casserole dish and top with 1/2 can mushroom soup. Add other half of mixture and top with 1/2 can mushroom soup. Bake at 350° until bubbly. Add onion rings and brown lightly.
Beat eggs well. Add flour and sugar; stir to blend. Add milk and vanilla. Cook over low heat, stirring constantly. When mixture thickens and boils, remove from heat and add oleo. Stir until melted. Add sliced bananas. Layer with vanilla wafers in bowl.
Drain liquid from green beans. Add dressing and refrigerate 8 to 10 hours. Drain and serve cold. Serve with chicken salad or chicken breast for a light lunch or that special dinner.
Drain liquid off all fruit. Combine fruit, Cool Whip and pistachio pudding. Use a large bowl. Stir and mix completely. Chill and serve.
Grease lightly with salad oil a 9 x 13 x 2-inch Pyrex glass pan. Dissolve lime Jell-O using 1 1/2 cups boiling water and pour into pan. Refrigerate to set.
In large bowl, stir together flour, sugar, baking soda, cinnamon and salt. In another bowl, combine eggs, oil and vanilla. Add to flour mixture; mix well. Stir in pie filling, chocolate pieces and nuts. Pour into greased 10-inch tube pan.
Grease 9 x 13-inch baking dish. Add broccoli and then a layer of chicken. Mix the cream of chicken soup, curry, lemon juice, mayonnaise and salt. Pour sauce over chicken. Cover with grated cheese and top with croutons. Bake for 30 minutes at 350°.
Place washed and cut berries in bottom of pie shells. Mix together sugar, water and cornstarch. Heat until clear and thick. Add Jell-O. Pour over berries. Chill. Top with Cool Whip before serving.
Divide Rich Sweet Dough in half. Roll each half into 14 x 9-inch rectangle. Brush slightly with melted margarine. Combine 1 1/2 cups sugar, 2 teaspoons cinnamon and 2/3 cup raisins. Sprinkle each oblong with half of mixture. Roll up from 9 inch side like a jelly roll. Cut each roll into 9 equal pieces. Place, cut side up, about 1 inch apart in 2 greased 9-inch layer cake pans. Cover with clean towel and let rise in warm place, free from draft, until doubled in bulk (about 1 hour). Bake in moderate oven (350°) for 35 minutes.
Put in processor the flour. Combine powdered sugar and butter. Press into spring-form or foil-lined pan, 3/4-inch up the sides.
Mix all ingredients well and shape into 6 patties. Pan-fry, browning on each side well. Serve warm.
Mix first 3 ingredients together for first layer. Spread over with chocolate chips and pecans. Mix cream cheese and 2 eggs together and most of 10x sugar. Spread on top of second layer. Sprinkle some sugar on top when done. Bake at 325° for 25 to 30 minutes.
Saute peppers, onions,	celery	and garlic in oil until tender. Stir in remaining ingredients except shrimp. Simmer 15 minutes, stirring occasionally. Add shrimp to sauce and simmer ten minutes. Serve with rice.
In a double boiler over boiling water, melt chips with milk. Remove from heat; stir in vanilla and nuts. Spread in well-buttered 8 x 8-inch pan. Chill 2 hours; cut in squares. Yield: 2 pounds.
Blend all ingredients. Roll out and cut with cookie cutter dipped in sugar. Bake at 350° for 15 minutes.
Steam or boil broccoli until tender; drain. Cook lasagna as directed on box. Drain; let sit in cool water (this helps it not to stick together). In a 9 x 13-inch baking pan, add 1/2 cup of water. Put a layer of pasta on bottom of pan. Mix together the cottage cheese, 2 cups Mozzarella cheese, Parmesan cheese, eggs and spices in a large mixing bowl. Spread some of this cheese mixture over lasagna and then lay broccoli over that. Continue to layer pasta, cheese mixture and broccoli, until completed. Top with leftover Mozzarella cheese; cover with foil. Bake at 350° for 30 to 40 minutes. Cool for 15 minutes. Serve.
Cook spinach and drain well. Beat eggs. Add remaining ingredients. Mix and chill for 1 hour. Roll into balls. Bake at 350° for 30 minutes. Yields 35.
Bake cake mix as directed in 2 layers. Cool, then slice each layer through, making 4 layers. Mix Eagle Brand milk, lemonade concentrate and Cool Whip. Ice layers. Keep refrigerated.
Brown onion very slowly in butter. Stir often. Wash mushrooms; slice and chop into small pieces, stems and all. Add these to the onion after about 1/2 hour. Keep on cooking for another 1/2 hour, adding more butter. When all the water from mushrooms has evaporated, crumble chicken bouillon cubes over mushroom and onion mixture. Pour in the mushroom soup. Stir and scrape to get all the good brown residue from the bottom of pan and to spread the bouillon cubes throughout. Transfer to a chafing dish and pass crackers or Melba toast. Let guests spread their own.
Place each chicken breast half between two pieces of plastic wrap. Working from center, lightly pound with flat side of meat mallet to 1/8-inch thickness. Remove plastic wrap. In flat dish, combine the flour, salt, pepper and marjoram. Lightly press the chicken pieces into flour mixture, coating both sides and shaking off any excess flour mixture. Lightly spray an unheated large skillet with nonstick spray. Add the mushrooms and chives. Cook and stir until tender. Remove the mushroom mixture from the skillet. Add the chicken to the skillet and cook over medium-high heat for 4 minutes, turning to brown evenly. Return the mushroom mixture to the skillet. Carefully, add the broth and Marsala. Cook uncovered for 2 to 3 minutes or until the mushroom mixture slightly thickens, stirring occasionally. Transfer the chicken to a serving platter. Spoon the mushroom mixture over the chicken. Makes 4 servings.
Cut chicken into small pieces and sprinkle with garlic salt. Dip in egg	mixture and coat with flour. Deep fry. Combine sake, shoyu and sugar and cook together until sugar is dissolved. Place chicken in a shallow pan and brush on glaze. Bake in the oven for about 5 minutes at 350°.
Combine cabbage, sugar, onions and peppers; let stand 1 hour after mixed. Bring to a boil vinegar, Wesson oil, celery seed and sugar. Pour over cabbage and refrigerate. Keeps indefinitely.
Boil together the margarine and brown sugar for 1 minute; let cool. Add milk. Beat smoothly, then add the xxxx sugar.
Melt chocolate chips in double boiler over hot water. Measure sugar Frosted Flakes and crush. Sift flour, soda and salt. Beat margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Mix thoroughly. Fold in crushed sugar Frosted Flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by teaspoon onto ungreased baking sheet. Bake 12 minutes in a 375° oven.
Combine ground vegetables; stir in salt. Let stand 3 hours. Drain. Combine the rest of ingredients and bring to boil. Add vegetables; simmer, uncovered, for 20 minutes. Seal in jars. Chill before serving. Makes 2 1/2 pints.
Mix and let set overnight. Bake at 350° for 30 to 40 minutes until knife inserted in center comes clean.
Mix together first seven ingredients. Cut pita breads in half. Fill with tuna. Yields 6 servings.
Cream butter and sugar. Mix in other ingredients. Pour in 9-inch unbaked pie crust. Bake at 350° for 30 minutes.
Cream together cream cheese, 2 cups Cool Whip, peanut butter and sugar. Place half of the Hershey bar shavings on the bottom of the pie crust. Pour pie filling into crust. Top with Cool Whip and remainder of Hershey bar shavings. Let cool in refrigerator before serving.
Mix and pour in unbaked pie shell. Bake at 350° for 30 minutes.
Lightly grease a 9 x 13-inch baking dish. Spread pecans and coconut into pan. Prepare cake mix according to directions on box. Pour over nuts and coconut. Mix together sugar, cream cheese and butter. Spoon over cake batter. Bake at 325° for 30 to 35 minutes.
Mix Kool-Aid and pineapple juice together. Sweeten by putting sugar in, then pour in one gallon jug. Fill rest of jug with water. Stir in Jell-O. Put in freezer and freeze until slushy consistency. Stir or shake often.
Beat egg whites until foamy; add 1/2 teaspoon baking powder and beat until stiff. Slowly add 1 cup sugar, 1/2 teaspoon vanilla and 2/3 cup nuts. Fold in 14 crackers. Put in well-greased 9-inch pie pan and bake for 30 minutes at 325°. Cool for 2 hours. Cover pie with whipped cream; sprinkle with grated chocolate. Chill 1 hour.
Saute mushrooms, bell pepper, and 1/2 of onions along with diced ham and 1/4 stick butter in a large skillet. Add remaining butter and well beaten eggs. Scramble. Salt and pepper to taste. While cooking, add 1 cup grated cheese. When cooked, roll the scrambled eggs in tortillas to make nice plump enchiladas.
Mix flour, softened margarine and nuts together and press in the bottom of 13 x 9 inch pan. Bake at 350° for 20 minutes. Mix cream cheese and powdered sugar and fold in Cool Whip. Spread over cooled crust. Mix together for two minutes or until thick; the instant pudding with the milk. Spread over cream cheese layer. Top with layer of Cool Whip. Sprinkle with crushed nuts. Chill 1 hour before serving.
Mix and bring to boil. Put meat in and soak overnight and then grill, or just use as barbecue sauce. Will tenderize tougher meats.
Melt butter. Combine crumbs, cheese, basil, oregano and garlic salt. Dip chicken in melted butter, then crumb mixture. Place in ungreased pan and bake 50-60 minutes. Add green onion and parsley to rest of butter and pour over chicken. Bake 3-5 minutes longer.
Mix all ingredients but potato chips in a 1 1/2-quart casserole. Cover and refrigerate 3 to 4 hours. Stir and bake, uncovered, for 45 minutes at 350°. Sprinkle on chips and bake 15 minutes more. Serves 2 to 3.
Melt butter; add flour and stir until slightly brown. Add milk gradually, stirring constantly until slightly thickened. Season with salt and pepper to taste. Spread Crema evenly over macaroni. Sprinkle with grated cheese. Bake at 350° for about 30 minutes. Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni. Makes 12 servings.
Make macaroni and cheese according to directions. Brown pork sausage. Mix macaroni, cooked, drained sausage and soup together. Pour into casserole dish. Sprinkle shredded cheese over the top and bake 25 minutes at 350 degrees.
Mix ingredients well before adding milk. Add milk; mix well. Put into a 4-quart freezer and prepare.
Mix sugars, spiced and flour. Add vinegar. Mix, then add to green tomatoes. Dot with margarine. Bake at 350° for 1 hour, then let stand at least 1/2 hour to set.
Mix cornstarch and cold water. Add boiling water. Cook about 2 minutes. Cool. Beat egg whites and cream of tartar to soft peaks. Add sugar gradually. Add cornstarch mixture all at once. Beat until blended. Bake at 350° for 12 to 15 minutes or until lightly brown.
In a large mixer bowl, stir together 1 1/4 cups of the flour, yeast and nutmeg, if desired. In a saucepan, heat milk, sugar, 2 tablespoons shortening and salt just until warm (115° to 120°) and the shortening is almost melted, stirring the mixture constantly. Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed. Using a spoon, stir in enough of the remaining flour to make a soft dough.
Cook fresh spinach until tender (for frozen spinach, just thaw). Chop fine and drain water. Melt butter in a skillet or saute pan. Add spinach and a liberal 2 or 3 pinches of salt. Saute for 2 minutes or so. Cook the pasta. To the spinach add the Ricotta cheese and the Parmesan cheese. Mix the pasta with the spinach/cheese sauce. Serve. Serves 4 to 6.
Chill milk until icy. Dissolve gelatins in 1 cup boiling water; chill until thickened. Whip milk until stiff, adding sugar and orange juice. Add gelatin; beat until light and fluffy. Spread cracker crumbs in waxed paper lined 13 x 9 x 2-inch pan; pour in filling. Chill until firm. Cut in squares to serve.
Heat oil in Dutch oven on medium-high heat. Add beef. Cook and stir until browned. Add 1 1/2 cups water, Worcestershire sauce, bay leaves, garlic, paprika and pepper. Bring to a boil. Reduce heat to low and cover. Simmer 1 hour and 15 minutes, stirring occasionally. Remove and discard bay leaves. Add carrots, potatoes and onions. Cover. Simmer 30 to 45 minutes or until vegetables are almost tender. Add beans. Simmer 5 minutes or until tender. Remove from heat. Add 1 cup water to Dutch oven. Combine remaining 1/4 cup water and cornstarch in small bowl. Stir well. Stir into ingredients in Dutch oven. Return to low heat. Cook and stir until thickened. Season with salt, if desired. Makes 8 servings.
Cream butter and sugar with flour. Beat in egg yolks. Add lemon rind and juice, then milk. Fold in stiffly beaten egg whites to mixture. Pour into prepared pie shell. Bake at 425° approximately 12 minutes. Reduce heat to 325° for 30 minutes or until top is medium brown.
Melt oleo and	while still hot, stir in flour and pecans. Press into a 9 x 13-inch baking dish and bake at 350° for 15 to 20 minutes.
Brown 1/2 cup sugar in a skillet. When dark brown and melted, add water. When sugar is dissolved, remove from heat. Mix flour. cornstarch, milk, egg yolks, 1/2 cup sugar, salt and vanilla. Stir into this mixture the caramelized sugar. Cook until thick. Add gelatin dissolved in cold water. Cool and fill shell. Use egg whites to make meringue.
Oil a 9 x 13-inch pan. Mix all ingredients, except for paprika, together. Sprinkle paprika on top. Bake at 350° for 45 minutes. Cover for first 15 or 20 minutes.
Mix spices with sugar. Cream in butter. Store in refrigerator, covered. For a 4 ounce serving, use 1 heaping teaspoon of mix and 1 shot of rum. Fill with hot water. Stir and garnish with a cinnamon stick.
Peel and section grapefruit, reserving juice. Add enough water to make 1 cup. Combine juice, sugar and marmalade in a large saucepan. Bring to a boil, stirring occasionally. Add cranberries and boil 5 to 8 minutes or until skins pop. Cool; stir in grapefruit. Cover and chill. Slice bananas and stir in chilled mixture just before serving. This mixture will keep in the refrigerator up to a week.
Dissolve yeast in 4 teaspoons lukewarm water. In a large bowl, place Crisco. Pour boiling water over Crisco. Let cool, then add sugar, beaten eggs, salt and yeast. Beat 3 minutes. Add about 4 cups flour or enough to make a stiff dough. Let rise. Use muffin pans to make rolls. Let rise again. Bake at 450° until done.
Beat cream cheese, mayonnaise, onion and catsup in small bowl on medium speed until fluffy. Beat in shrimp on low speed. Remove from refrigerator for 15 minutes before serving. Makes 2 cups dip.
Mix apples, pears and celery. Shake lemon juice, honey, salt and pumpkin pie spice in a tightly covered container. Toss with apple mixture. Cover and refrigerate at least 1 hour. Arrange on lettuce leaves. Yields 8 servings. Has 55 calories per serving.
Mix all ingredients. Marinate overnight in 2 cups sugar and 1/2 cup white vinegar.
Fill a large pot with water and bring to a soft boil. Add the following ingredients in the order listed below. Add entire can of seasoning, corn, sausage, and onions and allow to cook for about five minutes. Add shrimp and cook until the shrimp are good and pink. Allow low country boil to sit in water for about thirty minutes. This will allow the items to absorb the flavor. Drain the water and serve with your favorite cocktail sauce.
Mix carrots, raisins and drained pineapple in a bowl. Sprinkle with sugar. Toss lightly to mix. Chill at least 30 minutes. Combine mayonnaise, cream, lemon juice, salt and pepper in a small bowl. Stir into carrot mixture just before serving. Serve as a side dish or in lettuce cups as a salad. Serves 6.
Place bread in bottom of an 8 x 10-inch pan. Mix eggs and milk together and pour over bread. Sprinkle with cut sausage, drained, on top. Top this with shredded cheese. Cover and bake 45 minutes at 350°. Uncover and bake for 15 minutes. Let stand a few minutes before serving.
Beat eggs, oil and sugar until foamy. Add zucchini and vanilla; sift in dry ingredients. While beating well, add nuts. Divide batter into 3 pans. Bake 45 minutes to 1 hour in oven at 325°. Let set 10 minutes before removing from pans. Makes 3 small loaves.
Grease a 13 x 9 x 2-inch pan. Heat corn syrup, margarine and chips to boiling, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal that is in a very large mixing bowl. Toss quickly until coated. Fold in marshmallows, one cup at a time. Press into pan. Let stand 1 hour. Makes 48 (1 1/2-inch) squares.
Combine tapioca, sugar, salt, water and 1 package raspberries in a saucepan. Cook, stirring constantly, over medium heat until mixture comes to a boil; reduce heat. Simmer, uncovered, for 5 minutes.
Salt chicken to taste. Stew in about 2 cups water until tender. Let cool. Dice chicken into a greased 9 x 13-inch pan. Drizzle butter over chicken. Add pepper to taste. Add layer of drained Veg-All. Mix flour, baking powder, salt and milk; pour over chicken and Veg-All. Heat to boiling the soup and chicken broth. Top with this and bake at 375° for about 40 minutes.
Mix all ingredients except stuffing. Butter casserole and cover bottom with stuffing. Spread mixture on top of stuffing. Then add rest of stuffing. Bake 45 to 60 minutes at 350°.
Mix together first 4 ingredients. Season with salt and pepper. Top with raw bacon slices and stuffed olive slices before baking. Bake in buttered 9 x 13-inch dish at 325° for one hour.
Brown ground beef and onion in oil. Add salt and pepper, paprika, chili powder, tomato paste and water. Simmer until meat is well cooked. Add hot pepper if desired. The hotter, the better. Cook hot dogs. Add mustard or catsup. Put shredded onion on dog and top with 2 to 3 teaspoons of sauce.
Mix sugar, cocoa, butter and milk together and cook over high heat until it boils. Boil 1 1/2 minutes (no more) and remove from heat. Add oats and peanut butter and mix well. Spread in greased pan. Cool completely and cut into squares.
Preheat oven to 350°. Grease and flour bottom only of a 9-inch square pan.
Cream together margarine and sugar; add water and flour. Add nuts and shape into small fingers. Bake on greased cookie sheet at 325° or 350° until brown, about 10 minutes.
Brown meat and set aside. Mix cottage cheese and sour cream. Set aside. Prepare an 11 x 14-inch pan and layer pizza sauce, lasagne noodle strips, browned meat, cottage cheese and sour cream mixture, Mozzarella cheese and 1/4 cup water. Repeat layering as above. Bake, covered, at 350° for 1 1/4 hours. Remove cover and bake 15 additional minutes. Remove from oven and allow to sit for approximately 20 minutes.
Cook noodles. Heat cheese soup and mix with Ragu. Brown hamburger. Put all together and top with Mozzarella cheese. Bake 45 minutes at 350°.
Sift flour once and measure. Add soda, salt, cinnamon and cloves; sift together. Cream the butter and sugar until light and fluffy. Add eggs, raisins and nuts. Add flour alternately with hot applesauce. Beat after each addition. Pour into a greased loaf pan (7 x 5 x 3-inch). Bake in a 350° oven for 1 hour.