HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave margarine and marshmallows on full power in large glass mixing bowl for 2 minutes. Stir to combine. Microwave on full power 1 1/2 to 2 minutes longer. Stir until smooth. Add cereal; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Makes 24 (2 x 2-inch) squares.
Take 2 pounds of pinto beans, pick out rocks. Take 4 loops of your favorite German sausage and cut up in large bites. Take 2 yellow onions and cut in hunks. Combine all 3 and simmer for 8 hours or more, until beans are tender. Do not use other seasonings. Use a large pot. Add 2 cans stewed tomatoes, cut them up and add juice. Simmer with lid off until it reaches desired consistency. Serves 12.
Combine all ingredients; mix well. Place in jar; cover. Store in refrigerator for 24 hours; remove garlic clove. Serve with tortilla chips or potato chips. Will keep refrigerated for 2 weeks.
Preheat oven to 350°. Place large pan of boiling water on lower rack of oven for steam. Grease four bread pans. Bring 3 cups of raisins to boil. Cook 5 minutes. Drain and cool.
Simmer 8 to 24 hours on low in a crock-pot. Shred beef with 2 forks and return to juice. Add 1 package onion gravy or soup mix to juice. Serve over hamburger buns or sourdough rolls with bowls of juice for drippings.
Sprinkle blueberries with lemon juice; set aside. Combine flour, cloves, sugar, and nutmeg. Stir well and add to berries; mix well. Pour into unbaked pie crust. Add butter (dot over top). Cover with second unbaked pie crust. Cut slits in top of crust. Bake at 400° for 40 to 45 minutes until golden brown.
In saucepan, bring the first 4 ingredients to boil. Boil for 2 minutes, stirring constantly. Do not underboil or overboil. Remove from heat. Add the last 3 ingredients. Drop by teaspoon onto waxed paper until cool. Makes 20 to 24 cookies.
Mix lemon peel, oregano, sage, marjoram, 1/8 teaspoon pepper and garlic in small bowl. Gently loosen skin from breast and legs of fryer. Rub herb mixture under skin. Replace skin. Place onion and bay leaf in cavity of chicken. Secure legs together with string. In small bowl, mix parsley and 1/8 teaspoon pepper.	Rub onto chicken skin. Place chicken breast-side up on roasting rack in microwave. Microwave at High for 18 to 24 minutes, or until legs move freely and juices run clear, rotating rack twice. Let chicken stand, covered, for 10 minutes before carving.
Place chicken in a baking dish. Cover with celery and mushrooms. Mix soup and cheese. Pour over chicken. Bake, uncovered, at 350° for 1 hour. Serve with rice.
Dissolve Jell-O in boiling water. Add strawberries to dissolve, stirring occasionally. Add pineapple and pecans. Pour 1/2 of mixture into 8 1/2 x 11-inch pan and chill. When firm, spread sour cream over top, then pour remaining Jell-O on top. Chill to firm.
In a 3-quart saucepan, combine soups and water; mix well. Heat through. Add the chicken, if desired. Stir in lemon juice and pepper. Garnish with parsley, if desired.
Peel potatoes and cut in thin slices. Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute only. Layer potatoes and sauce 3 times in a crock-pot. Cook on low heat for 6 hours or on high for 4 hours. This may be adjusted to suit your crock-pot.
Bring water to boil. Add rice; reduce heat. Cover and cook over medium 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
Peel and slice cucumbers very thin; add salt to cucumbers and let stand for 1 hour, then drain liquid. Add sour cream, sugar, vinegar, pepper and finely chopped onions and mix thoroughly. Garnish with parsley. Yield: 75. Buffet style.
Slice meat into thin strips, about 1/4-inch thick. Combine salt, pepper and flour in bowl. Dip strips of meat into flour mixture. Cooking oil should be very hot. Drop strips into cooking oil, browning on both sides.
Combine first 5 ingredients and beat well. Stir in the pecans. Pour into 2 greased and floured loaf pans. Bake at 325° for 45 to 50 minutes (toothpick will come out clean in center when done).
Heat oil in wok or frying pan with ginger and garlic. Add shrimp and stir-fry 1 1/2 minutes. Add pea pods and bamboo shoots; stir-fry 2 minutes. Add chicken bouillon, soy sauce, sugar and sherry and stir-fry 2 minutes. Serve on hot cooked rice. Serves 2.
Chop lovage and onion in food processor. Add cream cheese and blend. Let flavors mellow for 1 to 2 hours before serving. Use as a dip/cracker spread on a baked potato or instead of mayo on a sandwich.
Beat margarine, sugar and cream cheese. Alternate eggs with flour. Add salt and flavoring. Mix well. Bake in greased pan at 325° to 350° for 1 1/2 hours.
Steam veggies together. Place mixture of veggies and sauce in center of rolls unfolded in points, overlap. Pull crescent points over veggies to close. Bake at 375° for 25 to 30 minutes until golden. Serves 4.
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl, beating at medium speed for 4 minutes. Stir in coconut and pecans. Pour into 3 layer pans (greased and floured). Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and cool on rack. Fill and top with frosting.
Layer each of the following: Oreo cookies (crumbled in blender), Blue Bell homemade vanilla ice cream. Hershey's chocolate syrup, whipped cream, Oreo cookies (crumbled in blender). Spread 1st layer of Oreos on bottom of cake pan. Soften Blue Bell ice cream; spread over crumbled cookies. Pour Hershey's over ice cream; spread evenly. Layer whipped cream evenly over syrup. Add top layer of crumbled cookies. Freeze; eat and enjoy. Brush and floss.
Cut off top and and ends of the okra pods, then cut into 1/4 inch rounds while partially frozen. Peel and dice potatoes into 1/2 inch pieces. Peel the onion and chop finely. Place the okra, potatoes and onions into a plastic bag and add the corn meal, salt and pepper. Shake until well coated. Add to a frying pan with 1/2 inch of oil. Cook on medium until the potatoes are done and mixture is nicely brown.
Cook the first 5 ingredients in 2 cups of chicken broth; puree. In 1 cup chicken broth, cook potatoes, diced very small. Add curry, salt and pepper to taste. When potatoes are tender, add the puree. Spices may be added as desired.
Microwave squash, onion and grated carrot in an 8-inch microwave-safe pan on High, covered, for 6 to 8 minutes until tender (add a small amount of water if necessary). Drain and add soup, eggs, cheese, margarine and seasonings. Mix to blend. Cover tightly with plastic wrap and cook for 6 to 8 minutes on High. Top with seasoned bread crumbs and cook 1 to 2 additional minutes, uncovered.
Mix together; shape into patties. Fry in oil. Place in baking dish. Cover with tomato sauce. Bake 1/2 hour at 350°.
Bake cake as directed on box; allow to cool completely. Crumble half of cake in a punch bowl or other large glass bowl. Layer pineapple, banana slices, strawberries and pudding. Repeat layers and top with Cool Whip. Chill at least 4 hours before serving.
Brown roast on all sides in hot oil in large Dutch oven. Add onion and garlic. Combine remaining ingredients, except potatoes, mix well and pour over roast. Cover and simmer 2 hours. Add potatoes and cook an additional 30 minutes.
Mix together cream cheese, milk and Worcestershire sauce. Add drained, flaked crab meat and onions. Mix. Turn into 8-inch greased pie tin and top with toasted, slivered almonds. Bake for 15 minutes at 350°.
Rinse eggplant, peel and cut crosswise into 1/2-inch slices. Place eggplant in a 12 x 7 1/2 x 2-inch microwave-safe baking dish, overlapping slices as needed. Add water. Cover with vented microwave-safe plastic wrap or glass lid. Cook at 100% power 7 to 9 minutes or until eggplant is tender, turning dish once. Drain.
Spiced Sugar: Mix together 1/3 cup sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
Leave enough grease in the skillet after frying meat (pork, beef or chicken) and add flour on medium-to-high heat and stir constantly with a fork until dark golden brown. Then add water and cook until it just	will run out of a spoon. Also, leave the crispies in the grease from the fried meat because they add a lot of rich flavor.	Salt and black pepper to taste. Serve over hot rice, grits or mashed potatoes.
Dissolve yeast in warm water. Melt together milk, sugar, salt and margarine. Set aside to cool. Mix yeast mixture and add 3 3/4 cups flour. Let rise one hour. Makes 18 rolls.
Cook the first 3 ingredients until it forms a medium soft ball when dropped in cold water. Pour 2/3 of the syrup slowly over the egg whites. Beat constantly. Cook remaining 1/3 of syrup mixture until it forms a very firm ball. Beat it slowly into first mixture, beating constantly, until creamy. Add the vanilla and nuts. Drop on wax paper.
Beat eggs thoroughly, add sugar, Karo and salt, mix well. Add butter and vanilla, beat well. Put pecans in bottom of pie shell, pour mixture over nuts. Bake at 400 degrees for 10 minutes, then lower temperature to 300 degrees and cook for 35 minutes longer.
Preheat oven to 350°. Combine bread crumbs, cheese and seasonings in a shallow dish. Dip chicken in crumb mixture. Coat both sides. Melt margarine in a baking dish in oven. Add chicken, turning to coat both sides with margarine. Bake, uncovered, for 1 hour. Yield: 6 servings. Exchange per 1-piece serving equals 4 lean meats.
Simmer the first 4 ingredients 15 minutes. Strain. Add the orange juice and lemon juice. Heat.
Mix vegetables, celery, onion, Cheddar cheese and mayonnaise. Place in a casserole dish. Top with crushed crackers. Drizzle with butter. Bake at 350° for 30 minutes, uncovered. Serves 8.
In a large bowl, combine cream cheese, Blue cheese, onion, relish, Worcestershire, horseradish, mustard and salt. Beat with electric mixer until light and fluffy. Fold in the Swiss and Cheddar cheeses. Chill for 2 hours.
Put 1 can beans in bottom of a baking dish. Brown meat and drain; add to top of beans. Spread sour cream on top of meat. Pour tomato sauce over sour cream. Top with cheese. Bake 30 minutes at 350°.
Cook mushrooms and onions in butter 5 minutes. Blend in flour. Add broth. Cook and stir until slightly thickened. Cool slightly. Add cream and seasoning. Heat through. Serves 6.
Mix together sugar, flour, soda and cinnamon; set aside. Boil together water, margarine, oil and cocoa. Pour the boiled mixture over the flour and sugar mixture, mixing well. Mix together buttermilk, eggs and vanilla. Add this mixture to the flour and sugar mixture. Pour into a greased pan, 13 x 9 x 2-inch. Bake at 400° for 20 minutes.
Cook beans and onion in a large skillet while meat is browning, stirring to crumble meat. Drain. Stir in beans and envelope of taco seasoning mix. Cook, uncovered, until thoroughly heated. Remove from heat. Stir in taco sauce and salad dressing. Cool mixture slightly. Combine lettuce and green onion. Place in a large bowl. Crush chips, reserving several whole ones for garnish. Set aside a small amount of chopped tomatoes for garnish. Layer remaining tomatoes, meat mixture, crushed chips and cheese on lettuce. Garnish with reserved whole chips and chopped tomatoes. Serves 6.
Combine lemon jello and hot water; let set slightly, then mix in other ingredients. Put in 8 x 8-inch square dish. Chill until firm.
Dissolve red gelatin in boiling water. Add red hots candies and stir until dissolved. Add applesauce. Chill.
Grease round pan. Mix ingredients and beat 30 seconds. Spread in pan. Sprinkle with streusel topping. Bake 18 to 22 minutes.
Saute oleo, onions, bell pepper, celery and Ro-Tel for about 4 hours covered. Add juice of lemon, Worcestershire and 2 buttons of garlic. Then add mushroom soup and shrimp.
Mix well. Spread on 6 English muffins that have been cut in half. Cook 10 to 15 minutes at 375°. Cut into 4 to 8 pieces to serve. Can freeze before cooking.
Cook the first 5 ingredients until tender. Then add celery soup, Veg-All and cheese. Simmer until cheese melts.
Mix cake mix, eggs, oil and milk for 2 minutes. In a separate bowl, mix brown sugar, cinnamon and nuts. Swirl into cake batter. Bake at 300° for about 40 minutes.
Brown meat and drain. Add rest of ingredients. Chunk cheese and chili. Simmer about 45 minutes.
Mix dry ingredients. Gradually mix in Miracle Whip, water and vanilla. Mix on medium speed for 2 minutes. Spray 9 x 13-inch pan with Pam. Bake at 350° for 35 to 45 minutes. Excellent with peanut butter frosting!
Melt baking chocolate and butter in top of double boiler over simmering water. Stir until chocolate has melted. Gradually stir in sugar and salt. Add evaporated milk; blend well. Remove from heat; add vanilla. Serve warm over ice cream or other dessert. Makes 2 cups.
Cook broccoli and drain. Set aside. Add rice, soup, onions and celery. Melt butter. Soften Cheez Whiz in microwave (lid off). Add broccoli and all remaining ingredients. Spread in casserole dish and bake at 350° for 40 to 50 minutes (30 to 40 minutes with foil on and 10 to 15 minutes with foil off).
Heat consomme and add gelatin until dissolved. Pour half into bowl or mold and refrigerate. Beat pate and cheese with seasonings and brandy. Press pate mixture on top of jellied consomme. Cover with remaining consomme. Return to refrigerator to jelly. Unmold and garnish with chopped parsley and/or sieved egg yolk.
Combine meat, egg, onion, milk, cornflakes, salt, pepper and Worcestershire sauce. Form into 6 patties. Roll in flour; brown in shortening. Place in baking dish; cover with mushroom soup. Bake at 350° for 45 minutes.
Mix the crushed Oreos with butter (reserve 1/4 cup crumbs for sprinkling on top). Press crumbs in pie plate.
Mix together grated cheese, mayonnaise and green onions. Spread sliced French bread with melted butter, then spread cheese mixture between slices and on top. Sprinkle with Parmesan cheese. Wrap loaves in foil and bake at 350° for 25 to 35 minutes. Uncover during the last 10 minutes.
Beat margarine and sugar. Add eggs (3 whole eggs and egg yolk of fourth egg). Add flour and salt. Mix the milk, vinegar and baking soda well; add to cake batter. Add vanilla. Pour into greased tube pan; bake for 1 hour at 350°. Ice with Seven-Minute Icing.
Brown beef; add onion and drain grease off. Spread in a 9 x 13-inch baking pan. Spoon beans over ground beef. Add chopped chilies, then spread taco sauce over mixture. Top with grated cheese. Bake at 350° for 20 to 30 minutes or until brown.
Mix all ingredients. Pour into a buttered casserole; top with toasted slivered almonds. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a small bowl, combine flour, cocoa, baking powder and salt; set aside. In a large bowl, combine sugar, butter, eggs and vanilla. Beat until creamy. Gradually blend in flour mixture. Stir in nuts. Pour into a greased 8-inch square baking pan. Bake at 350° for 20 to 25 minutes. Cool completely. Cut into 2-inch squares.
Bring sugar, cocoa, margarine and milk to a hard boil. Boil 3 minutes. Remove from heat; add vanilla, peanut butter and oats. Mix well and drop by teaspoonfuls on wax paper.
Brown hamburger and onion together. Add water, dry soup or gravy mix, frozen vegetables and tomato sauce. Simmer and season to taste.
Beat eggs until very fluffy, about 8 minutes. Beat in water and salt; stir in flour. Knead slightly, until not sticky, but still soft.
Place walnuts on a cookie sheet in a 325° oven. Toast 15 minutes and cool. Combine sugar and spices in a 2-quart pan. Add water. Heat to boiling with cover on. Boil 3 to 4 minutes. Uncover and boil to soft ball stage, 236° on a candy thermometer. Add butter and orange peel. Stir until creamy; add walnuts and stir until coated. Turn out on a cookie sheet lined with wax paper. Separate as soon as you can handle nuts.
Preheat oven to 350°. Place chicken in 1 1/2 quart baking dish; sprinkle with salt and pepper. Combine rice, water, tomato sauce, green pepper, celery, onion and thyme in bowl; mix well. Pour over chicken. Bake, covered, with foil for 1 hour.
Dissolve gelatin over low heat. In another bowl, mix milk and lemon juice. Stir in gelatin mixture. Now add sour cream. Fold in pie filling. Pour into graham cracker crust and garnish with rest of pie filling. Chill.
Mix all ingredients well and pour into 3 (1 pound) well-greased loaf pans. Bake 1 hour at 350°.
Drain olives. Whip cream cheese, adding Miracle Whip, parsley and dressing mix. Using a frosting pipe with a large bore tip, carefully pipe this mixture into the olive's cavity. Serve chilled.
Mix cheese, oleo, pepper and flour. Add Rice Krispies. Form into small balls. Place on cookie sheet and press down with fork. Bake at 300° until light brown. Can be doubled.
Combine eggs, milk and soup in bowl; mix well. Blend in remaining ingredients. Place in buttered casserole dish. Bake at 350° for 45 to 50 minutes. Yields 6 servings.
Melt margarine and peanut butter. Add sugar and mix well. Spread in a 9 x 13-inch pan. Melt chips and spread over top. When cool cut into squares.
Cream the cream cheese, sugar, sour cream, vanilla and almond extract. Set aside. In small deep bowl whip the cream, vanilla and sugar. Fold whipped cream into cheese mixture. Add cake pieces; set aside. Combine strawberries, sugar and almond extract. Layer in large glass bowl starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries attractively arranged on top. Cover with plastic wrap. Chill well. Serves 24.
Cook Uncle Ben's as directed on box. In separate pan, saute margarine. Blend in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook until thickened.
Bottom layer, bean dip. Next layer, mix sour cream with taco seasoning mix and spread over bean dip. Next, spread avocado dip. Next, layer chopped black olives. Next layer, green onions. Next layer, chopped tomatoes. Finish off by covering the top with shredded cheese.
Place all ingredients in saucepan and cook about 30 minutes on medium heat until desired texture.
Brown meat; drain and break into small pieces. Mix all ingredients, adding cheese last. Cook in well-greased 13 x 9-inch pan at 350° for 45 minutes or until done. This makes a large batch. Serve with a salad and ice tea.
Cheese should be at room temperature. Mix all ingredients well. Roll into a large ball or 2 small balls. Sprinkle with paprika. Chill and serve. Good served with wheat crackers.
Mix sugar, Crisco, eggs and vanilla. Rotate flour and milk. Bake in 3 layers at 350° for 25 to 30 minutes.
Chop cabbage and onion. Add garlic salt, black pepper, vinegar, mayonnaise and buttermilk. Let set in refrigerator overnight. Makes 8 to 12 servings.
Cream together the sugars, margarine, oil and egg. Then add the rest of the ingredients. Drop by rounded teaspoonfuls (be generous) onto cookie sheet sprayed with Pam. Bake 5 minutes on lower rack and then 5 minutes on middle rack at 350°.
Cut off top of bread. Save. Clean bread out of center, tear center bread into pieces, set aside. Brown hamburger, add soups, salt, pepper and garlic salt to taste. Stir. Add bread pieces. Layer cheese in bottom of loaf. Spoon in hamburger mixture. Top with more cheese. Place top back on loaf. Wrap in foil. Bake at 350° for 20 to 30 minutes.
Whip peanut butter, cream cheese, sugar, vanilla and butter together in a large bowl. Fold in whipped whipping cream. Pour into pie crust. Chill well (4 to 5 hours). Serve with fudge sauce.
Combine all ingredients and chill 4 hours or overnight. Roll into balls and roll in cracker crumbs. Chill and serve.
Mix Wesson oil, sugar and eggs. Beat until smooth. Sift together flour, soda, salt and baking powder. Mix thoroughly on moderate speed. Add vanilla, nuts (optional) and apples. Mix. Bake in 9 x 13-inch pan, greased and floured, for 1 hour at 350°. A very good cake.
With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom. With knife, insert berries into slits. Spoon juice evenly over berries. Whip cream with sugar, vanilla and food coloring. Frost entire cake. Refrigerate 2 to 3 hours.
Grease a 13 x 9 x 2-inch pan. Put half of the grated cheese in bottom of pan. Sprinkle green chilies on cheese. Cover with remaining cheese. Beat eggs and pour over cheese and chilies. Bake for 45 minutes at 350°. Cut in 1-inch squares. These freeze very well and are good for breakfast or hors d'oeuvres.
Slightly mix all ingredients together. Salt and pepper to taste. Put the 1/2 cup of cheese on top and bake at 350° for about 20 minutes. (Reserve 1/2 cup cheese for last.)
Break up angel food cake into small pieces and cover bottom of a 9 x 13-inch pan. Mix one small package of vanilla pudding mix with one cup of milk. Add vanilla ice cream and beat until smooth. Pour over cake. Dissolve strawberry jello with one cup of hot water. Let cool slightly and add frozen strawberries. Mix well. Pour this over the vanilla mixture. Lap with Cool Whip and refrigerate overnight.
Bake in oven at 325° approximately 40 to 45 minutes. Let cool. Cut in squares.
Combine all ingredients, except catsup and water; place in pan. Top with mixed catsup and water. Bake at 350° for 1 hour. Serves 4.
Brown hamburger and onion in skillet. Wash peppers, cut in half, cover with cold water. Bring to boil. Drain; rinse with cold water. Combine cooked meat and onion with rice, egg, Worcestershire sauce, salt and pepper, catsup and 1/2 of the tomato sauce. Mix thoroughly. Stuff peppers. Stand in baking dish, pour over the rest of the tomato sauce, mixed with 1/3 cup water. Bake covered at 350° for 40 to 50 minutes. Uncover and bake 15 minutes longer.
Dissolve the yeast in the 1/2 cup warm water. Bring to a boil the 1 cup water. Add the margarine and shortening. Remove from heat and cool. In a large bowl, mix the eggs and sugar. Add 1 cup cold water. Combine all 3 mixtures. To this, add the flour. Mix, cover and place in refrigerator overnight.
Cut a thin slice of top of bread. Hollow out inside of loaf, leaving a half-inch shell. Brush inside of loaf lightly with olive oil. Place on baking sheet and heat at 400° for 5 to 10 minutes until inside is dry but not browned. In a medium saucepan, combine tomato sauce, plum tomatoes, basil, oregano, salt and bring to a bubbling state. Lower heat and simmer for 10 to 15 minutes. Remove from burner and stir in Mozzarella cheese. Spoon mixture into hollowed loaf and top with grated cheese. Bake at 400° for 15 minutes or until loaf is a golden brown and the filling is bubbly. Cut into thick slices and serve hot. Enough for 4 generous helpings. Ideal for lunch or supper.
Prepare noodles. In large saucepan, heat oil. Add onions and garlic. Wait until tender, then add sauce. Simmer, uncovered, for 15 minutes.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and eggs in bowl until well blended. Stir in remainder of ingredients. Drop dough by rounded teaspoonfuls 3 inches apart onto a greased cookie sheet. Bake 10 to 12 minutes. Cool slightly. Makes 2 1/2 dozen cookies. Very easy to make!
Puree in blender the plums and applesauce. Bring to boil with sugar.
Fill gallon jar with sliced cucumbers and onions, depending on your taste. Mix together sugar, vinegar, salt, alum, celery salt, mustard seed and turmeric. Pour mixture over the cucumbers and onions. Place jar in refrigerator. Shake once a day for 6 days. Ready to eat. As you use pickles from jar, you can replace and keep jar full.
Mix everything except raisins and bread. Make sure it is blended well. Add raisins and bread. Make sure all bread is soaked. Let stand in fridge for 5 minutes. Bake at 350° for 30 to 40 minutes or until firm.
Preheat oven to 350°. Dump pineapple and cherry filling in bottom of 9 x 13-inch baking dish. Evenly spread dry cake mix on top (do not mix). Cut stick butter into pats and place on top. Bake 1 hour. Great warm!
Cook frozen broccoli according to package directions and drain. Saute onion in butter; add broccoli, rice, soup, water, milk and Cheez Whiz. Bake in greased casserole dish for 30 to 40 minutes at 350°.