HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice tomatoes in 1/4-inch slices. Combine salt, pepper and corn meal; dredge tomato slices. Place in a heavy skillet of hot oil. Fry slowly until brown, turning once. Makes 6 to 8 servings.
Cream butter with confectioners sugar. Mix in vanilla and water. Put nuts in flour, then put nuts and flour into butter mixture.
Cook and stir 1/2 cup of minced onion and minced green pepper in butter or margarine until onion is tender. Stir in diced ham; heat through. Serve warm. Yields about 1 1/2 cups.
Mix all together except onions. Dip onions in mixture. Put in hot deep fat a few rings at a time. Fry until golden brown. Drain on paper towels.
Cook cornstarch, 2 tablespoons sugar and water together until clear. Set aside. To the 3 egg whites, add a pinch of salt. Whip until foamy and standing in peaks. At this time, you add the cornstarch mixture to the egg whites. Continue beating until creamy. Gradually add 6 tablespoons sugar, beating until very creamy. Pile on pie and bake until golden brown.
Mix all ingredients together, except for the chocolate chips and the wax. Form into small eggs. Melt the chocolate chips and the wax together, then dip the small eggs into chocolate-wax mixture. Let dry on wax paper.
Soften cream cheese. Mix all ingredients in with cream cheese. Roll into ball, then roll into pecans and parsley. Chill.
Cut tofu into 1/4-inch cubes. Shred bamboo shoots into thinner strips. Bring chicken broth to a boil. Add mushrooms, tofu, bamboo shoots and chicken. Simmer 10 minutes. Mix soy sauce, sugar, salt, vinegar and pepper together and add to soup mixture. Dissolve cornstarch in water and add to the pot while stirring to thicken. Remove from heat. Immediately stir in beaten eggs. Add sesame oil and a few drops of Tabasco sauce (to taste). You can freeze leftover mushrooms and bamboo shoots and liquid to cover in sandwich bag for later.
Mix shortening, brown sugar and sugar. Beat in vanilla and eggs. Sift flour, soda and salt. Add and blend. Stir in 1/2 cup M&M's. Drop rounded teaspoonfuls of dough 2-inches apart on cookie sheet. Decorate top with candies. Bake 10 minutes at 375°.
Cook carrots in 3/4 cup water. Make sauce with remaining ingredients, stirring constantly. Pour over carrots.
Cream margarine and sugar. Add egg and beat well. Mix next 5 ingredients and add alternately with applesauce to creamed mixture. Add last 3 ingredients. Spoon into 12 well-buttered muffin cups. Bake at 350° for 25 to 30 minutes.
Mix pretzels, 1/2 cup sugar and melted margarine. Spread in 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix cream cheese, 1 cup sugar and whipped topping and spread over pretzel layer. Dissolve gelatin in hot juice and add strawberries and juice to gelatin. Let set partially, then spread on top of cream layer and chill thoroughly. `
Stir together brown sugar and margarine, then add rest of ingredients. Cook in a long flat pan at 350° for 30 minutes.
Mix all together and cook in double boiler until thick. Pour into a 9-inch cooked pie shell. (I cook this in a microwave oven until thick, approximately 5 to 6 minutes.) Serves 8.
In large bowl, break up 1 head of lettuce. Put layer of peas, shredded carrots, onion and top with 1/2 jar mayonnaise. Put on a layer of cheese and end with a topping of bacon bits. Cover and refrigerate overnight. Toss just before serving.
Stir together 1 1/2 cups flour, yeast, cinnamon and nutmeg. Heat milk, water, oil, sugar and salt over low heat until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of mixer. Blend in eggs and gumdrops. Stir in more flour to make stiff batter. Beat batter until batter is elastic about 1 minute on medium speed. Divide batter into 2 well-greased 1-quart baking dishes or molds. Let rise in warm place until light bubbly. Bake at 375° for 30 to 35 minutes or until done. Cool.
Add water and melted butter to stuffing and mix. Add remaining ingredients and thoroughly mix together. Bake uncovered in an ungreased 2 qt. casserole dish at 350 degrees for 35 minutes.
Mix eggs, milk, butter, sugar, cinnamon, vanilla and salt. Then add bread. Mix all together, then pour into a greased 9 x 13 x 2 pan. Bake at 350° for 50 to 60 minutes or until knife inserted comes out clean.
In a 2 1/2 to 3-quart saucepan or Dutch oven cook celery, leek and onion in heated oil until limp. Mix in garlic, bouillon cubes, water, herbs and pepper, stirring until bouillon cubes dissolve. Simmer, uncovered, until vegetables are just tender, 6 to 8 minutes.
Heat oven to 350°. Melt 2 tablespoons butter over low heat, stir in flour and seasonings; cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling stirring constantly. In 1-quart casserole, layer half the potatoes, all the onion and half the sauce. Top with remaining potatoes and sauce. Dot with 1 teaspoon butter. Cover and bake 30 minutes; uncover and bake until tender for 35 minutes.
Combine first 6 ingredients. Slice bread; spread with margarine. Place cheese and tuna mix on bread. Bake at 350° for 25 minutes. Can be served open-face, presliced. Top with American cheese.
Dissolve yeast in warm water. Heat milk lukewarm. Add sugar, salt and shortening to milk. Add 1 cup flour and eggs; beat mixture well. Add yeast mixture and stir well. Add 3 cups flour and knead until dough doesn't stick to hands. Place in greased bowl and let rise to top of bowl. Form rolls and let rise to double size. Bake at 375° for 15 to 20 minutes. Grease top of rolls while still hot.
Preheat oven to 350. Lightly grease and flour cookie sheets. In a small saucepan, combine sugar, margarine, and corn syrup. Bring to boil over medium heat. Stir in flour, pecans or walnuts, and brandy. Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheet. Bake 6 minutes or until golden. Cool 1-2 minutes or until cookies can be lifted but are still warm and pliable. Remove with a spatula. Curl around handle of a wooden spoon and slide off when crisp. If cookies harden before curling, return to oven to soften. Drizzle melted chocolate on top if desired.
Mix the syrup with the egg yolks. Cook in a double boiler until the mixture is slightly thick. Let it cool. When cool, fold the mixture into the whipped cream. Place in freezer. Just before it freezes, stir it thoroughly. Serves 6.
Drain potatoes; reserve liquid. Cut potatoes in half lengthwise. Place in 9 x 13-inch greased glass baking dish. Mix sugar and cinnamon. Stir margarine into 1 cup potato liquid. Add sugar and cinnamon. Heat until margarine is melted and sugar is dissolved. Pour over potatoes. Bake in 350° oven for 30 to 45 minutes or until syrup is thick. Serves 6.
Cook macaroni. Combine mustard, mayo and dressing. Add everything else. Mix and chill well (approximately 4 hours). Garnish with hard-boiled egg, parsley, etc.
Mix mashed potatoes, flour, sugar and egg. Stir well, adding a little milk if needed. Drop into hot fat and fry until golden brown.
Buy good quality of pickles, not large pickles. Many of the gallon jars of pickles are made from large cucumbers and they are soft and mushy. Try to find the 48 ounce size.
Combine sugar, flour and salt; gradually add milk. Cook over low heat, stirring constantly, until thickened. Stir small amount of hot mixture into eggs; return to hot mixture. Cook 2 minutes over low heat, stirring constantly. Chill; stir in cream and vanilla. Freeze in ice cream freezer. Serve with toppings.
Brown hamburger meat, bell pepper and onion and drain. Add remaining ingredients. Cook on low heat for 45 minutes or 1 hour.
Cream butter, sugar, Crisco and cream cheese. Add the eggs one at a time, beating well after each addition. Alternate eggs and flour. Add lemon juice or almond flavoring and vanilla. Bake at 300° for about 1 1/2 hours (start in a cold oven). Glaze while hot after turning out of pan. This makes a large cake so use a large tube pan.
Dissolve yeast and sugar in warm water in medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuits cutters dipped in baking mix. Place on ungreased cookie sheet. Let rise about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes until golden brown.
Place fish on pan. Sprinkle with bread crumbs, cheese and spices. Wet this with oil and juice. Bake 20 minutes at 350°. Boil 3 to 5 minutes until brown.
Heat oven to 350°. Place ham in a 13 x 9-inch baking pan. Pour apple cider over ham. In a medium bowl, stir together remaining ingredients, except apple slices. Spoon sauce over entire ham. Bake, basting every 15 minutes with pan juices, for 60 to 70 minutes until heated through. Serve with pan juices and garnish with apple slices.
Beat eggs together until light colored and creamy; add nutmeg. Mix sugar and flour. Pour milk over flour mixture; beat well. Add eggs and butter. Pour into pie shell. Bake in preheated 400° oven for 10 minutes. Lower temperature to 350°. Bake for about 30 minutes longer.
Roll batter into little balls and bake on 350° for 8 minutes. Take out of oven and put Hershey's Kisses in centers and bake for 2 minutes.
Melt butter in a large skillet. Add onion and mushrooms. Saute until tender. Add potatoes, salt, pepper and hot pepper seasoning. Cook over medium heat, stirring carefully with pancake turner, about 5 minutes, or until potatoes are heated. Stir in sour cream with the dill and serve. Serves 4.
Mix butter and brown sugar. Stir in flour, 1 teaspoon cinnamon and water until smooth. Stir in pecans. Mound apples in pie pan. Mix sugar and 1 teaspoon cinnamon. Sprinkle over apples. Spoon pecan mixture over apples. Bake on lower rack at 375° for 45 to 50 minutes.
Beat all ingredients together except sugar, cinnamon and nuts until well blended. In small bowl, combine sugar, cinnamon and nuts. Layer in greased 9 x 13-inch pan: half batter and half sugar mixture; repeat. Swirl. Bake at 350° for 45 minutes. Serve warm or cool.
First Layer: Pour 1 stick melted butter over graham cracker crumbs and blend.
Mix jello, Kool-Aid and hot water. Add sugar, lemon juice and pineapple juice. Add enough water to mixture to make a gallon. Put in milk cartons and freeze. Thaw one out completely, let other melt slightly and crush.
Brown onion and beef and drain. Add salt and pepper to taste. Add rice. Stir in cheese. In greased casserole dish, layer cabbage and meat mixture and repeat. Combine tomato sauce and water. Pour over top. Sprinkle with additional cheese. Bake, covered, at 350° for 1 hour and 15 minutes.
Mix the first 6 ingredients in order. Add the salt, cream of tartar, soda and flour which have been mixed together. Fold in the Rice Krispies, oatmeal, coconut and chopped nuts. Form dough into little balls and put on cookie sheet. Press down. Bake 10 minutes in preheated 350° oven.
Shred cabbage. Mix in chicken and sesame seeds, onion and almonds. Mix in separate bowl oil, sugar, vinegar, pepper, salt and packages of chicken broth from Ramen noodles. Mix into cabbage. Just before serving, break up noodles and mix in cabbage.
Wash and drain mushrooms. Melt butter in skillet. Add rest of ingredients. Add mushrooms and simmer 20 to 25 minutes.
Saute the onion, celery and green pepper in butter. Boil water. Add soup mix and stir. Add rice and stir. Combine rest of ingredients. Bake in a covered 9 x 12-inch casserole dish about 30 minutes at 350°. Serve hot.
Cream eggs and sugar until fluffy. Beat in oil and vanilla. Sift dry ingredients together and add zucchini and nuts. Spoon into greased and floured loaf pans. Bake in a 350° preheated oven for 1 hour. Yield: 2 loaves.
Soften garlic in water. Add oil and saute 1 to 2 minutes. Add hamburger and cook until meat browns slightly. Add chili powder, salt, cumin seed, tomatoes and beans. Start boiling, stirring often, 25 minutes. Add tomato paste and sugar. Let simmer 15 minutes.
Blanch cabbage in hot water to separate leaves; drain. Mix together pork, beef, rice and grated cheese and season to taste with salt and pepper. Make into balls and roll into cabbage leaves. Spread 1/2 of sauerkraut in bottom of 8-quart pan. Arrange cabbage rolls on top. Put remaining sauerkraut on top. Cover with water. Bring to a boil and then simmer for about 4 hours.
Sift flour, sugar and salt into large bowl. Mix in thoroughly with fork: shortening, egg yolk, milk and vanilla. Form into balls, size of small walnuts. Place on cookie sheet. Press 1/16 inch thick with bottom of greased glass dipped in sugar. Brush with slightly beaten egg white. Sprinkle with chopped walnuts. Bake 6 to 8 minutes or until slightly brown at 375°. Makes about 5 dozen.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour; measure and sift with sugar, baking powder and salt onto wax paper. In large mixer bowl, beat butter and rind until smooth; add flour mixture and milk. Mix for 2 minutes at medium speed. Add eggs and beat for 2 more minutes. Stir in coconut. Bake 30 to 35 minutes.
Mix brown sugar, mustard and vinegar. Put in bottom of loaf pan. Cut slices of pineapple and arrange on bottom of pan. Combine ham, pork, eggs, milk, crackers and potato chips. Pack into pan, being careful not to disarrange pineapple. Bake at 375° for about 1 1/2 hours. Unmold and serve.
Preheat oven to 350°. Finely dice ham and onion in 2-quart bowl. Add cheese, egg and salt and pepper. Mix well. Spray mini muffin pan with Pam. Unroll crescent rolls and press into one large rectangle. With pizza cutter, cut dough into 24 pieces. Press dough into mini muffin cup. Fill with ham mixture. Bake 13 to 15 minutes or until golden brown.
Cook squash in salted water until tender. Drain well and mash with fork. Add other vegetables, soup, sour cream. Mix stuffing mix with oleo. Put some stuffing mix in bottom of a baking dish. Add squash mixture and rest of stuffing mix. Bake uncovered 350° for 30 minutes.
Mix all ingredients (except nuts and parsley). Season to taste. Roll in ball in wax paper. Chill. Roll in combined nuts and parsley. Chill until ready to serve.
In top of double boiler, set over barely simmering water, melt the unsweetened chocolate with the butter, stirring until smooth.
Sift together the flour, spices and soda. Mix oil, eggs and sugar; mix well. Add apples, brandy, nuts and vanilla; mix well. Mixture will be stiff. Spread in lightly greased 13 x 9-inch pan. Bake for 35 to 45 minutes at 350°. Rich cake; do not frost. Crust is crunchy like cookie. Inside is moist and chewy.
Combine all ingredients except grated cheeses with wooden spoon. Place in 2-quart casserole dish. Grate Jack and Cheddar cheese and spread on top. Bake, uncovered, 15 to 20 minutes at 350°. Serves 10 to 15.
Melt margarine. Add sugar, flour and cocoa and mix well. Beat eggs with vanilla. Add to first mixture, cooking until it thickens. Pour into pie shell and cook 20 to 25 minutes in a 350° oven or until it tests done. Serve with whipped cream or ice cream, if desired.
Preheat oven to 375°. Cut okra into 1/2-inch slices. Mix together bread crumbs and seasoning. Dip okra in salad dressing and roll in bread crumbs. Liberally coat a nonstick cookie sheet with cooking spray. Place okra on sheet and bake for 15 minutes. Turn okra over and bake 15 minutes more.
Boil carrots until tender; drain. Place carrots in greased 7 x 11-inch baking dish. In saucepan, melt cheese and margarine, stirring constantly. Pour over drained carrots. Top with cornflake crumbs and dot with butter. Bake at 350° until brown and bubbly or about 30 minutes.
Sprinkle wafer crumbs in bottom of 7-inch spring-form pan.
Cook over medium heat until it reaches the hard crack stage. Watch it carefully toward the end so it doesn't burn. Pour over popped corn. Stir.
Brown ground beef; drain well. Add 2 cans tomato sauce and Italian seasoning. Simmer meat mixture while cooking lasagna noodles. Preheat oven to 375°. Grease a 9 x 13-inch pan. Drain noodles when tender, then layer 3 to 4 noodles on bottom of pan. Spread half of meat and tomato sauce mixture on noodles, then half of sliced Mozzarella and half of sliced Cheddar. Make second layer with remaining noodles, meat, Mozzarella and Cheddar. Bake uncovered for 25 minutes, then sprinkle Parmesan cheese on top and bake 5 more minutes.
Brown ground beef with onion and green pepper. Drain and add meat to 3 cans of beans. Mix 2 cups ketchup and brown sugar together. In oblong pan put bean mixture and top with sauce and brown sugar mixture. Bake at 350° for 30 minutes. Stir mixture and then bake 30 minutes more.
Set out a deep saucepan or automatic deep fryer for deep frying and heat fat or oil to 365°. Meanwhile, place flour and salt into a large bowl. Make a well in the center of the flour. Add eggs, one at a time, mixing slightly after each addition. Add vanilla extract. Mix well to make a soft dough.
Chop the chocolate. Combine the chocolate and cream in a saucepan over low heat. Stir constantly until the cream boils. Remove from the heat and stir until the chocolate melts. Pour into a bowl. Press plastic wrap directly on the surface of the chocolate to prevent the formation of a skin and refrigerate until firm, about 2 hours. Or if you're in a hurry, freeze 1/2 hour. Shape the mixture into 1-inch balls. Roll the balls in cocoa. Makes 16 servings.
Slice onions into rings and soak in milk for 1 hour. Mix ingredients. Dip rings into mixture and fry until golden brown.
Put yeast and warm water together; add salt, honey, olive oil and the yeast and warm water together. Mix flour and salt to the mixture. Let rise for 1 hour, then work out on pizza pan.
Cook rice to make 2 cups of cooked rice. Place all ingredients in casserole dish. Stir well. Sprinkle potato chips on top for crust. Bake 1 hour at 350°.
Cut bacon in 1-inch pieces and fry until crisp. Remove bacon; saute onion in 2 tablespoons of bacon fat until delicately browned. Add frozen corn; cover and cook until corn is thawed, stirring occasionally. Cook 5 minutes longer. Add parsley and seasonings; serve with bacon sprinkled over top.
Mix together jello, water and sugar. Grind cranberries, apple, oranges and orange peeling. Mix all ingredients together; pour into bowl or pan. Let stand in refrigerator overnight.
Lightly fry beef and onion in butter. Stir in flour. Add milk. Cook until thickened. Add corn. Add cheese and bell pepper. Serve on buttered toast.
In a medium bowl, stir eggs, corn syrup, sugar, chocolate chips, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake at 350° for 50 to 60 minutes or until knife comes out clean. Cool.
Melt chips and margarine. Stir in crumbs and nuts. Press half of mixture in greased pan. Beat cream cheese until fluffy. Beat in milk, vanilla and egg. Pour into pan. Top with remaining crumbs. Bake at 350° (325° if you use a glass pan). Toothpick should come out clean. Chill before serving.
Mix eggs, milk and mustard. Add sausage, cheese and bread; stir. Put in greased 9 x 13-inch pan. Set in refrigerator for 12 hours. Bake in oven at 350° for 40 to 45 minutes. Cover with foil for 1/2 of baking time only.
Mix first 5 ingredients and let set overnight in refrigerator or several hours. When ready to serve, mix with:
Prepare instant mashed potatoes according to package directions. Broiler cooked with 1 1/2 tsp. salt, boned and coarsely chopped.
Mix flour, margarine and nuts; press into bottom of 9 x 13-inch baking dish. Bake for 20 minutes at 350°; cool.
In a bowl, mix graham cracker crumbs and margarine. Press mixture in bottom and up sides of pie plate to form crust. Set aside.
Toss mushrooms with lemon juice in a bowl. Combine oil, vinegar, onion, garlic, sugar and dressing mix. Pour over mushrooms and toss again. Cover and refrigerate for several hours. Toss occasionally. Drain and serve.
Mix 1 1/2 cups flour, sugar, salt, baking powder, yeast, buttermilk, water and margarine in saucepan until liquids are very warm (120° to 130°). Slowly add to dry ingredients; beat 2 minutes. Stir in cheese and enough flour to make a stiff dough. Place in greased bake sheet. Knead 7 to 10 minutes. Cover; let rise in warm place until doubled, 1 hour or more. Mix egg and milk; brush over loaves. Bake for 40 to 45 minutes in a 350° oven.
Mix all ingredients in a bowl except butter. Drop in pan by spoon. Bake at 350° until golden brown. Take out of oven and melt 1/2 cup of butter in saucepan. Add garlic to taste. Brush on top of biscuits.
Mix butter, flour, salt and milk (add slowly). Let sauce cook for a few minutes. Add 1 1/4 cups diced cooked chicken or turkey. Add to sauce 1 cup drained peas and pimento. Grease casserole dish. Place Doritos corn chips on bottom layer, then put sauce over the chips. Place extra chips on top. Place cheese over top. Preheat oven to 350°. Cook 25 minutes.
Mix together and beat for 2 minutes. Place pudding layer over cheese layer. Let sit up for several more hours or overnight. Then take leftover Cool Whip and spread over pudding. If you like, you can sprinkle chopped nuts over top.
Thaw frozen unbaked bread in microwave. Spread on greased and floured pizza pan or cookie sheet. Spread to 1/2-inch of edge. Spread 4 to 6 cloves garlic steeped in 3 tablespoons of olive oil. Top with Parmesan cheese and oregano. Bake at 450° for 10 to 15 minutes.
Preheat oven to 450°. In plastic bag or bowl, shake all ingredients until vegetables are coated. Empty into 13 x 9-inch baking pan. Bake, stirring once 20 minutes or until vegetables are tender.
Arrange chicken in shallow baking dish (9 x 13-inch). Put lemon juice on top. Combine sour cream, soup, mayonnaise and wine. Mix well and pour over chicken. Bake at 375° for 1 hour, uncovered. Serve with rice. Serves 4.
Boil sour cream and remove from heat. Add baking soda, butter, salt and sugar. Let cool. Add yeast and warm water mixture, eggs, vanilla and cinnamon. Add flour. Let rise. Roll out like cinnamon rolls. Spread with butter and sprinkle with brown sugar and cinnamon. Fold in half. Cut into strips and twist. Bake at 350° for 10 minutes until lightly browned. Drizzle with powdered sugar and milk frosting while hot.
Chop vegetables finely. Cook slowly for 1 hour in 1 pint of water boiling. Add butter and flour. Blend together. Add 2 cups milk; bring to a boil. Serve with cheese and crackers.
Mix for 10 minutes at medium speed. Grease and flour Bundt pan. Put about 1/2 cup chopped pecans in bottom of pan or mix in batter. Bake at 325° for 1 hour.
Step 1: Place cucumber slices in a stone or glass jar. Cover with lime dissolved in 1 or 2 quarts cold water. Let stand 12 hours. Drain and wash in cold water. Slices must always be completely covered in each step. Add a little more or less water, as needed.
Brown hamburger and drain. Add pork chops. Add onions, bell peppers, carrots, mushrooms and bamboo shoots. Cook down, adding soy sauce and cabbage (stop adding cabbage when you feel it is enough). Take off stove and add bean sprouts while still hot. Wrap in wrappers and deep fry until brown.
Cut fillets into bite sized pieces. Dip into egg white which has been beaten with the water, then dip into bread crumbs. Fry in small amount of canola oil in skillet until golden brown.
Mix ingredients well. Pour into unbaked crust. Bake 15 minutes at 425°. Then turn down to 350° and bake another 30 to 40 minutes.
Preheat oven to 350°. Mix all ingredients together with a spoon (do not use mixer). Batter will be stiff. Spread in greased and floured 13 x 9 x 2-inch pan or Bundt pan. Bake for 45 to 60 minutes.
Saute onion and green pepper in a little margarine; set aside. In same pan, brown ground beef, drain. Add all ingredients except kidney beans to a large pot. Slice the tomatoes as they are added to the pot. Heat to boiling. Reduce to simmer and cook, uncovered, for 30 minutes. Stir in beans with some liquid and reheat until bubbly. Serve with grated cheese on top.
Cook macaroni and drain. Mix all together. Spray crock-pot with Pam. Pour mixture in crock-pot. Cook 3 hours on low.
Cook potatoes, celery, onion and salt in 2 cups water about 20 minutes or until potatoes are tender. Stir in remaining ingredients. Stir until soup is hot and thick.
Cook sugar, syrup, water and nuts until a light brown. Take off fire and add soda; stir. Pour into greased pan.