HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and add sifted brown sugar. Beat egg yolks separately and add to creamed mixture; beat well. Add jam. Flour the nuts and raisins with 1/4 cup of the flour. Add cocoa, cinnamon and cloves to the remaining flour and sift again. Dissolve soda in buttermilk and add alternately with flour mixture, beginning and ending with flour. Add floured raisins and nuts. Fold in stiffly beaten egg whites. Grease a 9-inch tube pan and bake at 250° for about 1 1/2 hours.
Melt first 3 ingredients. Put 1/2 mixture in a buttered 8 x 8-inch or 9 x 12-inch pan. Cool in refrigerator. Add dry roasted peanuts to remaining mixture. Stir and set aside. Melt butter or margarine, pudding and milk. Boil 1 minute; remove from heat. Add powdered sugar and maple flavoring. Mix until smooth. Spread over mixture in pan and cool in refrigerator. Spread nut mixture on top. Keep refrigerated.
Beat egg whites and set aside. Beat egg yolks; mix well with remaining ingredients. Beat into egg whites at slow speed. Bake in greased dish or custard dishes set in hot water. Have water as deep as sauce is desired. Bake in slow oven at 325° for about 40 minutes. Serves 5.
Mix all together. When ready to serve, add 2 bottles ginger ale. Add food color if desired. Serves 50.
Drain and chop artichokes. Saute onion and garlic in a little butter until limp. Combine onion mixture with artichokes and remaining ingredients; mix well. Pour into a greased 8 x 8-inch baking dish and bake at 325° for 30 minutes or until set.
Combine undrained pineapple, dry lime Jell-O, marshmallows and mints. Cover and refrigerate for several hours or until marshmallows begin to melt. Fold in Cool Whip. Spoon into paper cupcake holders in muffin pans and freeze. Top with a red cherry for some added color.
Heat soup (undiluted); dissolve jello in it. Add cream cheese, then add other ingredients. Blend well and pour into shallow pan or mold.
Wash potatoes; remove a "ring" of peeling from center of each. Leave remaining peel. In a saucepan, boil potatoes in enough water to cover potatoes. Cook until done but still firm. Drain water.
Mix vegetables, sour cream, soup, half onions and half cheese in 9 x 13-inch dish. Sprinkle remaining cheese and onions over top. Bake 20 to 25 minutes at 300°.
Cook chicken and cup up, heat oil and add chopped onion, mushrooms, tomatoes, pepper and highly seasoned chicken. Put spaghetti in boiling salted water, cook fifteen minutes. Blanch and add grated cheese. Mix with other ingredients, then bake in 300 degree oven about 30 minutes.
Combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder. Add to egg mixture. Stir in walnuts. Pour into a greased 9-inch pan. Bake at 350° for 30 minutes or until brownies test done. Cool; dust with powdered sugar, if desired.
Pack whole beans in pint jars. Add the first 3 ingredients. Heat the vinegar, water and salt. Bring to a boil and add to jars. Makes about 4 pints.
Stir-fry celery, carrots, onions and green peppers until tender-crisp. If using fresh green beans, they should also be added with these ingredients. (Approximate cooking time is 1 hour.) Add cabbage and mushrooms (and canned green beans) and cook, covered, for about 20 to 30 minutes longer. Add the bite-size pieces of browned crisp bacon. Serve stir-fry over rice with soy sauce to taste.
Soften yeast in warm water. Combine in mixing the bowl 1/2 cup margarine or butter, sugar, scalded milk and salt. Stir to melt butter or margarine to lukewarm. Add unbeaten eggs, beating after each. Gradually add flour to form stiff ball of dough. Knead for 5 minutes on floured surface.
Cook noodles. Brown hamburger and onion until done, then add seasoning, garlic, sauce, paste and mushrooms. Simmer for 20 minutes. Put layer of noodles and half of sauce. Sprinkle some Parmesan cheese and half of the Mozzarella cheese. Repeat layers. Cook at 350° for 25 to 30 minutes. Let stand 5 to 10 minutes before cutting.
Saute onion and pepper in butter until onion is clear. Mix all ingredients together and bake in deep casserole dish for 30 minutes in 350° oven.
Mix all ingredients together except chicken. Lay cut up chicken on top of mixture. Cover and bake slowly at 350° for 3 hours.
Cook first 7 ingredients until thick. Stir constantly. Let cool. Bake pie shell. Put strawberries in pie shell and cover with filling. Smooth Cool Whip over filling.
Put cottage cheese in bowl and mix in dry jello. Drain pineapple and add to cottage cheese and jello. Fold in Cool Whip. Put in serving bowl and chill.
In a bowl, cream together cheese, butter, sherry, salt and Tabasco. Stir in pecans. Spread on pita and broil 1 to 2 minutes.
Combine banana and juices in blender. Mix well. Add crushed ice gradually. Process until thickened. Pour into glass. Serve.
Soften cream cheese and blend in cream and seasonings. Stir in shrimp and add paprika as desired for color. Serve with sturdy potato chips or other "dippers". Yields 2 1/2 cups.
Line dish with whole crackers. Whip pudding as directed on box. Fold in Cool Whip. Layer crackers and mixture until all is used. Will be about 3 layers with crackers on top. Cover with chocolate icing.
Pour over chunks of any of the following: bananas, watermelon, cantaloupe, blueberries, honeydew, strawberries, peaches and grapes.
Mix together first 3 ingredients and pour over chicken. Cover and bake 1 1/2 hours at 350°.
Combine flour, sugar, soda, eggs, pineapple and pecans in bowl. Stir until moistened. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 35 minutes.
Mix ingredients in order as listed. Chill for 2 hours. Best served with Wheatables crackers.
Combine all ingredients together in a large casserole. Bake for 30 minutes or until bubbly and heated through or cook in microwave for 10 minutes on High. Preheat oven to 350°.
Mix flour and butter until dough forms. Chill in freezer for 10 minutes. Divide in thirds. Roll each third into 10-inch circle. Cut each circle into 10 wedge shaped pieces. Spread with farmer cheese which has been mixed with the egg and salt. Roll as for croissants. Bake on cookie sheet at 400° for 18 to 20 minutes or until brown. Serve hot.
Combine and shake ingredients. Pour over peeled tomatoes. Small tomatoes make a lovely dish.
In large bowl mix 1 1/2 cups flour with sugar, salt and yeast. Heat water and butter to 125° (hot to the touch), mix with the dry ingredients. Add egg and remaining flour to make soft dough. Cover bowl and let	dough rise 1 hour. Knead on floured surface until smooth. Roll out dough and cut your rolls out. Put rolls in baking dish or pan (oil baking pan or dish). Rolls should be turned in the oil. Let rise 1 hour or until double in size. Makes about 20 rolls. Bake at 350° for 15 minutes or until brown.
Add taco seasoning and water to browned hamburger. Mix and remove from heat. Spread cream cheese in bottom and sides of baking dish or pan. Pour hamburger mixture over cream cheese. Sprinkle diced onion and diced tomato on top of hamburger. Spread salsa over other ingredients. Sprinkle with Cheddar and Mozzarella cheese. Bake at 400° until cheese melts and browns on top.
Cream sugars and margarine. Add eggs, vanilla, milk and peanut butter. Stir dry ingredients together. Blend into other mixture. Shape into walnut size balls and roll in sugar. Place on ungreased cookie sheet. Bake in preheated 350° oven for 6 to 8 minutes. Take from oven and place a Hershey Kiss on top of each cookie. Press down a little and bake 2 minutes more. Makes about 8 dozen.
Place thawed chicken breast on medium-hot grill for 4 to 5 minutes on each side or until juices run clear when filet is pricked. Remove from grill. Keep hot.
Combine eggs, raisins and vanilla. Let stand for 1 hour. Thoroughly cream together shortening and brown and white sugars. Sift flour, soda and cinnamon into sugar mixture. Mix well. Blend in eggs and raisins, oatmeal and nuts. (Dough will be stiff.) May need to blend with hands. Push dough from heaping teaspoonfuls onto ungreased cookie sheet. Flatten between hands and place on cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly brown. Do not overbake.
Sift together flour, salt and baking soda. Beat butter until soft and creamy. Add Karo syrup and sugar. Add sifted dry ingredients and mix thoroughly with hands until stiff dough is formed. Shape into 3 rolls. Wrap in wax paper; chill in refrigerator 3 or 4 hours or until firm enough to slice. Slice about 1/8-inch thick. Place on ungreased cookie sheet. Bake in hot oven (400°) for 10 minutes. Makes about 8 dozen 2-inch cookies.
Combine salt, pepper and flour in shallow dish. Pour milk into another shallow dish. Heat about 3 tablespoons olive oil in a large skillet over medium heat. Dip fillets, one at a time into milk and then flour mixture and coat well. Cook fillets until light brown and cooked through (about two minutes on each side). Transfer to warming platter.
Mix the cream cheese, 1/2 cup of sugar, egg yolk and lemon juice with an electric mixer until smooth. Cut crust from bread slices and roll out bread with rolling pin. Spread bread slices with cream cheese mixture and roll up. Melt butter. Mix cinnamon and 1 cup of sugar. Dip bread rolls in melted butter and then in cinnamon-sugar mixture. Place rolls on cookie sheet covered with waxed paper. Freeze. When ready to bake, cut rolls in half. Bake at 400° for 10 minutes.
Combine salt and oil in a two cup measuring cup. Using about 1/4 cup of the salt paste, rub the mixture over the large and wishbone cavities. To the remaining salt paste, add the vinegar, pepper and parsley. Place turkey in a water smoker (or if using other type of hooded grill, place a large water pan in the cooking unit) and smoke with hickory or apple wood 5 to 6 hours, depending on the size of the bird. While the bird smokes, baste with the sauce liberally every hour or so. The turkey will be nut brown with a tasty crust and moist inside.
Thoroughly mix together the butter, confectioners sugar and vanilla. Then stir in the flour, salt and nuts. Chill dough. Then roll into 1-inch balls. Bake until set, but not brown at 400°, for 10 to 12 minutes. While still warm, roll ball in confectioners sugar. Cool. Roll in confectioners sugar again. Makes about 4 dozen cookies.
Add nuts, raisins and cherries to flour, sugar, salt and baking powder. Stir until nuts and cherries are well coated. Beat eggs until foamy. Stir in vanilla. Fold in nut mixture. Pour into greased and floured wax paper lined 9 x 5 x 3-inch pan. Bake at 300° for 1 hour and 45 minutes. Cool for 10 minutes. Turn on rack to cool.
Mix together like pie crust the flour, salt, sugar and shortening. Reserve 1 cup of this mixture and add 1 teaspoon cinnamon to it. To the rest of the mixture, add egg, baking powder, cinnamon, allspice, nutmeg and buttermilk. Mix well and put in 9 x 13 pan. Sprinkle cup of reserved mixture over top. Bake at 375° for 20 to 25 minutes.
Melt margarine; add onion, bell pepper and saute 15 or 20 minutes, stirring frequently. Add flour, cover and cook 15 to 20 minutes, stirring frequently. Add parsley and crawfish tails; cook covered 15 to 20 minutes. Add half and half, Velveeta cheese and garlic; cover and cook on low 30 minutes. Cook fettucine; sprinkle with Parmesan cheese. Combine fettucine and crawfish mixture and pour into greased casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes.
Mix flour, baking soda and salt. Set this aside. Cream softened margarine and sugar until fluffy. Add eggs and vanilla; beat. Blend in flour mixture, then oatmeal. Stir in nuts and chocolate chips. Drop from teaspoon onto ungreased baking sheets 2 inches apart. Bake at about 375° for about 10 minutes. Watch carefully to avoid overbaking. Makes up to 6 dozen small cookies.
Mix all ingredients (except sour cream and 1/2 cup cheese). Spray a 9 x 12-inch pan with Pam. Pour in mixture. Spread sour cream on top. Sprinkle cheese on sour cream. Bake at 400° for 30 to 45 minutes, until middle is set.
Cook sugar, corn syrup, salt and water together until a hard ball is formed in water or until 263° to 265° is reached. Remove from fire and pour slowly over stiffly beaten egg whites. Add nuts, candied cherries (cut in small pieces) and vanilla. Beat until mixture loses its gloss and will hold shape when dropped from the spoon. Drop onto buttered cookie sheet from spoon.
Heat oil in large skillet. Add broccoli, pepper, celery, carrots and onion. Stir-fry over moderately high heat for 4 minutes. Add sausage, tomato and soy sauce. Cover and simmer 7 to 10 minutes, stirring occasionally.
Drop cabbage into boiling water and boil until barely tender, about 5 minutes. Drain. Put half of the cabbage in a buttered 1 1/2-quart casserole, spreading evenly. Top with remaining cabbage, onion, sugar, salt and pepper. Sprinkle with cheese, then bread crumbs. Pour the milk evenly over all. Dot with butter. Bake in a 400° oven for 14 to 20 minutes or until golden brown.
Place 1 wafer in foil baking cups. Fill about 2/3 full with cream cheese mixture (cream cheese, eggs, sugar, vanilla and lemon juice). Bake at 325° to 350° for 10 to 12 minutes. Top with pie filling.
Mix juice, sugar and cider in the biggest pot you have. Put spices in a cheesecloth and simmer in the covered pot.
Preheat oven to 400°. Cook rice according to directions. In a casserole dish, combine soup and milk, tuna, vegetables, and cooked rice. Gently stir mixture. Bake for 20 minutes or until hot and bubbling.
Heat oven to 350°. Cream butter; beat in egg, molasses and banana. Mix in remaining ingredients just until blended. Pour into greased and floured 9 x 5-inch loaf pan. Bake in oven for 50 to 60 minutes. Cool on wire rack.
Brown hamburger, sausage and onion. Melt cheese in crock-pot, adding tomatoes and mushroom soup (and peppers, if desired) as cheese melts. Add cooked meat and onion. (Be sure the meat is drained well when you finish frying.) Keep warm with medium heat in crock-pot.
Mix in 10-quart kettle. Mix well and enjoy. Put in punch bowl. Place sherbet on top of ingredients after adding to bowl. Also can garnish with slices of orange or lemon. Frozen juice ring you make up before. This makes 1 batch, serves 20 people.
Stir syrup and sugar together. Cook on High for 4 minutes. Add peanuts or pecans, stir and cook on High 3 1/2 minutes. Add vanilla and magarine. Add baking soda. Mix well. Pour on buttered sheet pan. Spread. Do not use spoon to spread.
Brush chicken lightly with oil; salt and pepper chicken. Place in casserole dish and bake at 450° for 15 minutes. Pour wine over dish and bake for 15 minutes. Reduce heat to 350°. Pour mushroom slices and mushroom soup over chicken. Bake for 1 hour or until tender. Makes 8 servings.
Preheat oven to 350 degrees. Beat egg whites until stiff and gradually add sugar. Beat until smooth. Add chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Put into oven and turn oven off. Leave overnight or at least 5 hours.
Grease and flour pan. Cream butter and sugar. Add eggs, one at a time. Add flour, vanilla and juice. Bake 1 hour at 350°.
In skillet, brown meat over medium heat. Drain. Add garlic, onion and salt. Cook 5 minutes. Add remaining ingredients. Simmer for 20 minutes. Spoon onto toasted buns. Yield: 8 sandwiches.
Combine ingredients in food processor. Spread creamed ingredients on flour tortillas and roll jelly roll style. Refrigerate rolls for 2 hours. Cut rolls into sections and serve.
Mix ingredients together. Grease and flour 4 round pans. Bake at 350° for 25 minutes or less. Watch. Cool.
Cream butter and add sugar in small mixing bowl. Add eggs and beat well until light and fluffy. Transfer to large bowl. Sift flour with baking powder. Add soda to buttermilk and add alternately to the butter and sugar mixture, beating after each addition. Add jam and beat. Add raisins, nuts, coconut and vanilla. Bake in 2 (9-inch) or 3 (8-inch) cake pans at 350° until done, about 30 minutes.
Preheat oven to 350°. Remove tops and seeds from peppers. Blanch in boiling water for 4 minutes. Drain; set aside. Mix together ground beef, bread crumbs, onion and rice. Season with salt and pepper. Mix in 1/2 can of soup. Stuff peppers with mixture. Stand in glass dish for baking. Mix remaining soup with 1/2 soup can of water. Pour over peppers in dish and cover. Bake for 45 minutes. Uncover and bake for 15 minutes more.
Mix the flour, baking soda and salt. Cream the shortening, sugar and eggs. Beat well. Blend in flour mixture. Blend in rest of ingredients. Pour into a greased 9 x 5 x 3-inch pan. Mix 3 tablespoons of sugar and 1 teaspoon of cinnamon; sprinkle over top of dough. Bake at 350° for approximately 60 minutes or until done.
Crumble uncooked ground beef in a 9 x 9-inch pan. Season to taste with salt, pepper, garlic powder and onion. Cover beef with cheese. Add green beans. Spread soup over beans. Place Tater Tots on top. Bake at 350° for 1 hour.
Mix butter, peanut butter, honey, brown sugar, vanilla and eggs until smooth and creamy. Add dry ingredients until mixed. Dough will not be stiff. Mix in cut up peanut butter cups and chips. Refrigerate dough 2 hours. Preheat oven to 325°. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 to 12 minutes. Makes 5 dozen cookies. Mmmm goood!
Melt margarine in baking dish. Mix flour, 3/4 cup sugar, baking powder, milk and vanilla; pour into baking dish over margarine. Pour blueberries over mixture; press blueberries down. Sprinkle 1/4 cup sugar on top. Bake at 350° for 30 minutes.
Combine in small saucepan and marinate first 6 ingredients. Bring to a boil and cook 2 minutes. Remove from heat; let cool. In a large bowl, combine the last 7 ingredients. Pour in marinade and stir. Cover and chill 2 hours before serving.
Dissolve sugar in water. Dip fabric or lace in solution. Arrange material and shape on wax paper. Dry thoroughly.
Bake peppers in hot (450°) oven for about 20 minutes, or until wilted and soft. Remove seeds and outer skin. Cut in pieces; place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil; add to peppers. Sprinkle with oregano. Adjust seasonings, if necessary. Serve as an appetizer, or just with fresh Italian bread. Serves 12.
Mix lemon juice in milk thoroughly. Add pineapple and oranges. Fold in Cool Whip and pour into graham cracker crust. Refrigerate.
Saute bell peppers and onions (sliced thin) in olive oil (brown). Saute potatoes (sliced thin) until cooked. Set aside. Slice hot dogs lengthwise and brown on both sides without grease. Mix all ingredients; add salt, pepper and garlic powder to taste. Serve hot on hot dog buns.
Preheat oven to 350°. Bake pie crust for 10 to 12 minutes or until golden brown. Let cool. Melt Hershey bars in saucepan on low heat. Let cool 5 to 10 minutes. Mix with Cool Whip. Pour into pie crust and refrigerate for 1 hour. Serve cold with ice cream or Cool Whip or just enjoy plain.
Mix and pour into unbaked graham cracker crust. Bake at 350° for 30 to 35 minutes. Chill before serving. Garnish with your favorite fruit topping. Serves 8.
Clean squash and cut in half.	Turn halves upside down in pan of water. Place butter in each half. Sprinkle vanilla, then sugar, on each and top with a pinch of cinnamon on each.	Bake about 10 minutes upright at 350°.	Makes 2 servings.
Mix the first 4 ingredients. Add fruit cocktail, egg and 1 stick melted butter or margarine. Mix about 30 seconds. Don't overmix. Pour in greased and floured 9 x 13-inch pan. Top with brown sugar. Bake at 350° for 35 to 45 minutes. Take from oven and pour 1/4 stick melted margarine or butter over cake.
Cube or tear cake into bite size pieces and layer the bottom of a tall glass dish. Pour prepared pudding (cooked or instant) over the cake. Alternate layers of the fruit and top with Cool Whip. Continue repeating the process to the top of bowl. Last layer should end with Cool Whip and you can arrange some of the fruit on the top for eye appeal. Can be used as a salad or dessert. Serves 12.
Preheat oven to 325°. Spoon filling evenly into a 9 x 13-inch baking dish. Sprinkle yellow cake mix over filling. Evenly distribute crushed pineapple over cake mix. Slice butter into 1/2-inch pats and layer evenly over pineapple. Sprinkle coconut and pecans over top. Bake for 1 hour and check for doneness.
Mix and heat in a chafing dish. This is also good served cold. This makes a lot of dip, but may be cut down to family size using 1 package of cream cheese, 1 can of crabmeat and 1/3 of other ingredients.
Cook bacon with microwave 3 minutes in an 8-inch glass cake dish. Add onion and green pepper. Cook 4 minutes, stirring occasionally. Drain off excess fat. Add corn and when it boils, stir in 1 slightly beaten egg and salt. Mix thoroughly and let cook 3 minutes, stirring after 2 minutes. Recipe yields 4 servings.
Drain oranges, pineapple and cheese. Sprinkle dry Jell-O over fruit. Stir well. Fold in cottage cheese. Lastly, fold in Cool Whip. Let chill until very cold. Use any Jell-O you like best.
Mix all ingredients. Place cookies in a greased pan and bake at 375° for 10 minutes.
Heat milk until skim forms. Beat eggs and mix with sugar, salt and vanilla. Add milk to egg mixture. Pour into baking dish and dot with butter. Bake at 475° for 15 minutes.
Beat cheese, sugar and milk until smooth. Fold in Cool Whip and vanilla. Chill, covered, 2 to 3 hours. Use to dip fruit, pound cake cubes or pretzel logs. Makes 2 cups.
Simmer for 20 minutes. Let cool; pack into freezer boxes, leaving headspace, or simmer for 20 minutes. Pack into hot pint jars. Process in hot water bath for 30 minutes.
Soak cucumbers overnight in cold water. Put in stone jar. Make brine strong enough to float an egg (2 cups salt, 1 gallon water). Let stand 3 days. Soak in clear water for 3 days. Then drain and cut in 1-inch pieces or smaller. Mix 1/2 vinegar and 1/2 water and alum. Let stand 3 days. You know how much of this to make by measuring water drained off.
Line a 13 x 9 x 2-inch baking pan with foil; grease foil. In a 3-quart microwavable bowl, stir together sugar, Karo and peanut butter. Cook on High 3 1/2 to 4 minutes, stirring twice, or until mixture is smooth and sugar is dissolved. Add cereal. Stir to coat well. Press evenly into prepared pan. Cut into squares. Store tightly covered. Yield: 4 dozen.
Parboil cabbage leaves in boiling salted water for 5 minutes. Drain and trim out the thick center vein. Combine ground meat, rice, parsley, eggs, onion, salt and pepper. Roll tablespoonfuls in cabbage leaves and tie with white sewing thread. Melt 2 tablespoons shortening in heavy skillet and brown cabbage rolls slightly on both sides.
Mix dry ingredients together. Add remaining ingredients and mix thoroughly. Bake between 325° and 350° for 1 hour in unbaked pie shell. "Delicious."
Empty cottage cheese into a bowl and mix with an electric mixer until smooth. Stir in mayonnaise by hand; then add the dill pickles. Return to cottage cheese container and chill.
Grease pan. Put in zucchini, tomato, onion and cheese. Beat remaining ingredients together until smooth. Pour over other ingredients and bake at 400° or until knife comes out clean.
Mix butter and soup together. Stir in beans and place onion rings on top. Bake at 350° for 30 to 35 minutes.
Mix margarine, sugar and milk together. Boil for 1 minute. Add peanut butter and vanilla; mix well. Add oatmeal and cocoa. Mix well. Spoon onto buttered foil or wax paper.
Pour milk into blender. Add pudding mix and ice cream. Blend at high speed 30 seconds or until smooth. Pour into glasses. Serve immediately. (Mixture thickens as it sits. Thin with additional milk, if desired.)
Finely chop carrots and apples. Mix all ingredients well. Makes 6 servings, 1/2 cup each.
Chop bacon and fry until crisp. Remove bacon and add to greens. Add all other ingredients to beaten egg, except salad greens, and pour into the hot bacon fat. Cook until thickened. Pour at once over the crisp, dry salad greens, such as lettuce, endive, dandelion or spinach. A little chopped onion may be added, if desired.
Mix all dry ingredients. Beat egg yolks well, then add sugar. Gradually add whiskey to eggs, then add this to dry ingredients and mix. Fold in egg whites which have been beaten. Bake 1 hour in 300° oven in 2 loaf pans (5 x 9-inch) which have been greased and lined with wax paper.