HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium sauce pan, combine brown sugar, corn syrup, cream, butter and salt. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer 5 minutes, stirring constantly. Stir in rum extract and pecans. Serve warm over ice cream. Makes 2 cups.
Cream shortening, sugar and eggs until light and fluffy. Sift all dry ingredients together. Add to cream mixture alternately with applesauce. Add nuts, raisins and orange slices. Bake 1 1/2 hours in a 350° oven in a greased, paper-lined tube pan.
Mix squash, milk, eggs, salt, cheese and muffin mix, then stir in melted margarine and mix well. Pour in a 9 x 12-inch pan, greased well, and bake at 375° for 30 minutes. During last 5 minutes, sprinkle cheese on top and finish baking. Very good.
Cream butter and sugar. Add eggs. Add vanilla, vinegar and salt. Pour into unbaked pie shell. Start cooking at 300°. Raise heat in 10 minutes to 350°. Bake about 50 to 55 minutes or until pie is firm.
Cream butter and sugars together. Add flour, salt and baking soda together and mix until crumbly. Reserve 1 cup. Press mixture into a greased pan. Top with raspberry preserves and lemon juice. Bake at 350° for 30 minutes or until golden brown.
Mix all ingredients together. Roll into 1-inch balls. Drop balls into greased mini tart tins. Bake at 350° for about 12 minutes. Press small Reese's peanut butter cup into center. Let cool and dump out. Makes 24 to 30.
Cook chicken until almost done, remove from bone and set aside. Mix soups together with 1 can water. Slice celery, green peppers and hot peppers. Slice onions very thin. Put mixture of chicken and soup on bottom of large covered roasting pan. Then put a layer of tortillas; add chicken, peppers, onions and celery, then cheese. Do each layer alternately until all ingredients are used. Top with remaining grated cheese. Bake in oven at 350° for about an hour or until vegetables are tender.
Combine prunes and orange peel; set aside. Cream dry milk with margarine. Add egg and orange juice; mix well. In another bowl, combine flour and baking powder. Add salt. Add to prune mix; stir well. Then stir in dry ingredients. Put in 9 x 5 x 3-inch loaf pan and bake at 325° for 45 minutes. One slice contains 101 calories.
Pour green beans into casserole dish after draining into separate bowl. Add most of the French onions, onion powder, salt and pepper.
Quickly stir-fry 1 pound of beans in oil in large skillet over high heat. Remove beans and set aside. Stir-fry remaining beans and then add reserved beans. Reduce heat. Stir in water and salad dressing mix. Cover and simmer 10 to 15 minutes, stirring occasionally, until beans are crisp-tender. Makes 6 cups or 10 to 12 servings. (Well received at potlucks and with family.)
Pepper and brown ground sausage, ground chuck and onion until done. Add cream of mushroom soup, mix well and pour into unbaked pie shell. Top with the other pie shell and crimp the edges to seal. Cook on 350° until brown. Serve hot.
Boil chicken; let cool. Cut up. Save 1 cup broth. Mix soup, milk and margarine; beat until thick. Add chicken and mix well.
Place strawberries in medium bowl; sprinkle lightly with 1/4 cup sugar. Let stand until thawed, then slice. Combine flour, 2 cups sugar, cinnamon, salt and baking soda in large bowl; mix well. Stir oil and eggs into strawberries; add strawberry mixture to flour mixture; add pecans and blend until dry ingredients are just moistened (do not overmix). Divide batter between two 4 1/2 x 8 1/2-inch pans that have been greased and floured. Bake 45 to 50 minutes at 350°. Cool bread in pans for 10 minutes, then turn loaves out and cool completely. Sprinkle tops of loaves with sugar.
Preheat the oven to 350°. Mix all ingredients. Spread in a 9 x 13-inch baking dish or pan (sprayed with Pam); will be thick. Bake for 30 to 45 minutes. Cool. Cut into squares.
Place the turkey in a greased casserole. Spread with the soup. Top with the two cups of stuffing. Bake in 325° preheated oven for 25 minutes. Makes 4 servings.
Saute onions and celery in butter. Add two cheeses and soup and melt together. Stir in cooked and drained broccoli. Add almonds. Serve hot with crackers. Makes 1 1/2 to 2-quarts.
Combine mayonnaise, sandwich spread, mustard and parsley. Mix well; set aside. Toss cabbage with relish, celery and onion. Add enough mayonnaise mixture to moisten all ingredients. Mix lightly but thoroughly. Sprinkle with paprika.
Preheat oven to 375°. Grease pizza pan. Separate rolls and place on pizza pan; spread to form crust. Sprinkle browned sausage evenly. Sprinkle with hash browns and Cheddar cheese. Pour egg mixture over top with Parmesan cheese. Bake at 375° for 15 to 20 minutes. "Can be made and refrigerated the night before."
Mix together, except crescent rolls. Shape in loaf (7 x 3-inches). Bake at 375° for 45 minutes.
Combine dry ingredients in a bowl. Mix well. Add the remaining ingredients. Beat for 2 minutes. Batter will be thin. Pour into a 9 x 13-inch greased pan. Bake at 350 for 35 to 40 minutes or until done.
Combine all ingredients. Mix with electric beater 5 minutes. Pour into greased round tube pan. Bake at 350° for 45 to 50 minutes. Cool. Sprinkle with powdered sugar.
Sprinkle chicken with salt and pepper. In a 9-inch non-stick skillet, heat oil; add chicken and quickly brown, turning once (about 3 minutes each side). Remove and keep warm.
Mix together and pour into a muffin tin. Bake at 400° for about 10 minutes or until browned.
In a 2-quart saucepan, stir corn syrup, sugar, mustard and ginger. Bring to a boil over medium heat and boil 5 minutes. Brush 1/2 cup on ham during last hour of baking.
Grease 9 x 13-inch pan and spread fruit filling over bottom. Sprinkle dry cake mix over filling. Pour melted margarine over and sprinkle with nuts. Bake 1 hour at 350°. Cool. Serve with Cool Whip or ice cream.
Grease or spray loaf pan. Mix sugar and margarine together. Stir in eggs until blended. Add bananas and water and blend for 30 seconds. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Bake in preheated 350° oven for 55 to 60 minutes or until knife or pick comes out clean.
Bake pie shell; cool. Beat sugar and butter in a 1 1/2-quart bowl until light and fluffy. Stir in chocolate, coffee, cream of tartar and vanilla. Beat in eggs until light and fluffy, about 3 minutes. Pour into a baked pie shell. Refrigerate until set, 3 to 4 hours, or cover with plastic wrap and freeze at least 8 hours. If pie is frozen, remove from freezer 15 minutes before serving.
Brown stew on all four sides. Add small amount of water. Let beef simmer until vegetables are prepared. Cut carrots crosswise into 3/8-inch thick slices. Add to stew beef. Cut celery across stalk into slices. Cut onions into 1-inch dices and potatoes into 3/4-inch dices. Add celery, onions, potatoes, tomatoes and juice to stew. Allow to cook for one hour. Then add peas and salt and pepper to taste. Simmer for an additional 15 minutes. Then serve.
Mix the flour, sugar and cocoa. Pour into milk. Stir together until dissolved. Add margarine and egg yolks. Cook until thick, stirring constantly. Pour into baked 9-inch crust and top with meringue made from egg whites. Brown in 400° oven for 10 minutes.
Grease crock-pot with 2 teaspoons oil. Put all ingredients (except cheese) in crock-pot and gently mix. Layer the two kinds of cheese on top. Sprinkle with paprika. Cook 3 to 4 hours on low. Do not open or stir during cooking. (I usually cook it 3 hours and 15 minutes.)
Mix sugar, oil and eggs. Add dry ingredients and vanilla. Fold in nuts and apples. Bake at 350° for 40 to 45 minutes in a greased 9 x 13-inch pan. Sprinkle with sugar when done.
Measure and sift together dry ingredients. Beat egg; add milk and add melted shortening. Combine wet and dry ingredients. Stir just enough to moisten dry ingredients. Do not beat. Fill greased muffin tins 2/3 full. Bake at 400° for 15 minutes.
Mix all ingredients together. Cook in microwave 10 minutes on High. Stir about half way through. Serve with crackers.
Cut avocado in half and remove seed. Fill center with combination of cottage-chive cheese and cream cheese. Put halves back together. Chill thoroughly. At serving time, remove skin and slice avocado crosswise into rings. Serve on crisp salad greens.
Peel and dice potatoes. Dice celery. Boil until tender; drain. Dice onion; saute in oleo. Add flour to oleo/onion mixture; stir until smooth. Add milk and chicken granules. Boil until thick. Beat with mixer or wire whisk until smooth.
Drain shrimp; add to soup and milk mixture. Heat slowly to a boil. Simmer 5 minutes. Serve over rice.
Mix all together in blender. Cook over medium heat until thick. While cooking, add 1/2 stick butter. Remove from heat; cool. Add 1/2 teaspoon vanilla. Line bottom of casserole with vanilla wafers and bananas. Pour pudding mixture over vanilla wafers. Beat egg whites until stiff; add sugar to taste. Pour on top of pudding. Brown and serve. This recipe may also be used for chocolate pie. Add 3 tablespoons cocoa.
Cut up Velveeta into a crock-pot. Add other ingredients. When it all melts together, it's done. Serve as a dip with Tostitos or other type of corn chips.
Brown chops in fat until golden brown. Season with 1 teaspoon salt. Combine remaining salt, onion, Worcestershire sauce, tomato soup and water. Place noodles in a casserole; add tomato soup mixture. Arrange chops overlapping around inner edge. Cover and bake at 350° for 1 1/2 hours.
Brown beef on stove top. Drain and set aside. Drain kidney beans. Combine kidney beans, pork and beans, tomatoes, onion mix and ketchup in casserole dish. Mix together then add beef and mix again. Bake at 350° for 30 to 45 minutes.
Sift sugar, salt and mace in large mixing bowl. Cream sugar mixture and butter until	fluffy. Add extract.	Beat eggs into mixture, one at a	time. Add flour and milk alternately to mixture. Beat well. Bake	in 10-inch tube pan at 350° for 1 hour and 15 minutes. Allow cake to cool in pan 5 minutes; turn out on rack.
Brown onion and beef in heavy saucepan. Add brown gravy, salt, pepper and thyme. Cook mixture fully about 30 to 40 minutes. Cool and skim off fat. Fill deep dish pie shell and place regular one on top. Crimp and pierce top with fork. Bake at 375° to 400° for 15 to 20 minutes or until crust is brown.
Cook and grate potatoes. Then, in saucepan on low heat, combine cheese and 1/4 cup butter. Stir occasionally until almost melted. Remove from heat. Add sour cream, salt and pepper. Fold in potatoes.
Combine first 5 ingredients in a large bowl. Mix orange juice and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Divide batter evenly among 12 muffin cups coated with Pam vegetable cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 400° for 18 minutes or until golden. Remove from pan immediately. There are 150 calories per muffin.
Combine refried beans and taco seasoning; spread in 8-inch square pan. Layer remaining ingredients in order listed. Serve with corn chips or tortilla chips.
Combine all ingredients in a small casserole dish; cover and bake at 350° for 1 hour. Makes 4 servings.
Preheat oven to 325°. Combine graham crumbs, pecans, sugar and margarine in mixing bowl. Reserve 1/3 cup. Press remaining mixture in a 13 x 9 baking pan. Bake 6 minutes. Remove and let cool.
Cream butter, oil and sugar. Add eggs, beating after each one. Add sifted dry ingredients alternately with milk. Add flavorings and mix well. Bake in greased and floured tube pan for 1 1/2 hours at 325°.
Dissolve yeast in warm water. Add flour. Make dough stiff. Knead on lightly floured place. Put in greased bowl; turn to grease top. Cover. Let rise 1 1/2 to 2 hours.
Peel and grate sweet potatoes, about 9 cups. Combine all ingredients and pour over potatoes. Mix thoroughly. Cover tightly with foil. Bake at 400° for 30 minutes. Stir and bake, covered, 30 minutes more.
Mix all fruits and nuts in large pan (I use dishpan). Crush vanilla wafers with rolling pin. Add wafers and milk to nuts and fruit. Roll in 4 rolls. Roll in aluminum foil and refrigerate. Will keep in refrigerator 3 weeks.
Mix together. Pour into ready made pie shell and bake at 350° for 45 minutes.
Combine in a medium bowl and mix until very smooth. Makes 1 1/2 cups. A quantity can be stored by filling crock and sealing top with paraffin. Will keep refrigerated for several weeks. Remove from refrigerator 1/2 hour before serving.
Preheat the oven to 375°. Combine butter and sugar until mixed. Add eggs, vanilla and bananas, beating with wire whisk. Add salt, baking soda, baking powder and finally flour. Mix until well blended. Stir in buttermilk, then walnuts, if desired. Bake at 375° until toothpick inserted in center comes out clean. Makes approximately 2 to 3 loaves.
Thaw and drain shrimp. Chop into small pieces. Place first 4 ingredients in food grinder. Add pepper sauce and shrimp. This can be refrigerated for weeks.
Mix sugar, milk, butter, and cocoa in saucepan. Heat to boiling. Stir slightly. Boil for 2 minutes. Add peanut butter, vanilla, oatmeal and nuts to the mixture. Drop by 1/2 tablespoon on wax paper. Cool.
Preheat oven to 350°. Butter a 15 x 10 x 1 1/2-inch jelly roll pan. In a large bowl combine walnuts, 1 1/2 cups sugar and cinnamon. Lay 1 sheet phyllo in pan; brush with butter. Repeat until 1/2 of phyllo is used. Sprinkle with walnut mixture. Repeat phyllo layers with butter. Using a sharp knife, cut halfway through layers of phyllo. Bake in oven 1 1/4 hours or until deep golden brown. Meanwhile, in a medium-size saucepan, heat water and 1 1/2 cups sugar over medium heat to boiling, stirring frequently. Reduce heat and simmer 20 minutes. Stir in lemon juice. Remove from heat. Cool. Spoon over Baklava. Let stand 4 hours before cutting.
Saute onion, celery and garlic until tender. Add tomatoes, tomato sauce and seasonings. Simmer, uncovered, for 45 minutes. Mix cornstarch with 2 teaspoons water. Add a little of the hot tomato mixture in with the cornstarch and blend. Slowly pour the cornstarch mixture into the sauce, stirring well to blend. Add shrimp and bell pepper. Cover and simmer until shrimp are done, about 5 minutes. Serve over rice.
Mix wafer crumbs and butter; press into 9-inch pie pan to form shell. Combine marshmallows and milk in heavy skillet, stirring constantly over low heat until marshmallows melt. Let cool. Add liqueurs; fold mixture into whipped cream. Put into pie shell. Sprinkle grated semi-sweet chocolate over top. Chill at least 4 hours.
Boil the sugar and milk until it forms a soft ball. Add peanut butter, Marshmallow Creme and vanilla. Mix thoroughly and pour into a buttered 9 x 13-inch pan at once. When firm, cut into squares.
In a mixing bowl, stir together yogurt, mayonnaise dressing or salad dressing, ginger and lemon peel. Add melon, chicken, grapes and celery; toss until mixed. Cover and refrigerate for at least 2 hours or up to 4 hours. Serve on 6 lettuce and/or kale-lined plates. Makes 6 servings.
Spray tortillas with Pam, heat in microwave until soft (approximately 1 minute). Mix chicken, 1 cup cheese and sour cream. Place chicken mixture in tortillas and roll. Place in 9x13 inch pan. Sprinkle with 2 cups cheese. Mix soup, chilies and water. Pour over. Bake at 350 degrees until heated through. Serve with salsa and sour cream.
Combine zucchini, onion, green pepper, garlic and salt in a large bowl. Add ice water to cover. Let stand 3 hours; drain well. Combine 1 cup water, sugar, vinegar, mustard seed, turmeric and mustard in a large Dutch oven. Bring to boil. Add zucchini mixture and boil 10 minutes.
In a large bowl, blend flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla. Beat 3 minutes at low speed. Fold in diced apples, nuts and raisins. Pour batter into greased and floured 9-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cool cake on pan rack.
In unbaked pie shell, layer potatoes, corn and hard-boiled eggs. Sprinkle parsley, salt and pepper to taste. Put small pats of butter on top. Put milk in until shows through the corn. Cover top with unbaked pie crust. Bake at 400° for about 45 minutes until crust is golden brown.
Saut mushrooms and onions in butter. Add salt, pepper, nutmeg, dried marjoram and sherry.	This may be stored in refrigerator.
Cream butter and honey until fluffy. Add vanilla, salt and flour. Mix in nuts. Roll into balls the size of a walnut. Bake on lightly greased cookie sheet at 325° for 20 to 25 minutes until lightly browned. Let cool 10 minutes and roll in powdered sugar.
Melt chips in microwave. When melted, stir in other ingredients. Spoon (quickly) onto wax paper. You can substitute chocolate chips and/or coconut.
Mix the four ingredients together with a spoon. The mixture will be sticky. Be sure it is mixed well. Roll into small balls and place one ungreased cookie sheet and press slightly with fork to flatten. Place about 1 inch apart. Cook 15 to 20 minutes in a 350 degree oven, or until cookies are light brown and soft when removed form oven. Thats right no flour or baking powder.
Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt, soda and spices. Stir in creamed mixture, then stir in oats, raisins and nuts. Form into small balls; place about 1 1/2 inches apart on greased cookie sheet. Bake at 350° for about 10 minutes. Makes about 8 dozen.
Mix and roll out on floured surface. Cut with biscuit cutter. Bake at 425° until brown.
Mix all together. Bake at 325° for 30 to 45 minutes in a pan with sides.
Chop, slice, etc. the red cabbage. Bring ingredients to boil; turn down heat and simmer for 3 to 4 hours. Taste; if more vinegar or sugar is needed, use to your taste. After cabbage has cooled, place in pint and quart containers and freeze. Excellent. Keeps for months and up to a year in freezer.
Mix butter, peanut butter, egg, sugar and brown sugar together. Add flour, baking powder, baking soda and salt. Mix well. Roll into small balls and press with a fork dipped in powdered sugar to flatten. Bake 10-12 minutes at 350 degrees.
Saute onions, celery, bell peppers and carrots in small amount of oil. Mix all ingredients thoroughly, folding in oil and eggs last.
Beat first 4 ingredients together. Cover and place in refrigerator until it gets hard enough to roll into ball. May roll in pecans if desired. Keep in refrigerator until used. Serve with crackers.
Heat soup until warm. Cube cream cheese and melt in soup. Dissolve gelatine in 1/2 cup water and add to soup. Cool 5 to 10 minutes. Add rest of ingredients; mix well and pour in mold. Chill in refrigerator for at least 4 to 6 hours.
Mix cornbread with milk, eggs, and bake at 350° for 40 minutes. Melt butter, onions, and celery, cook until done. When cornbread is done, crumble and add all of above ingredients. Bake at 350° for 45 minutes.
In an oblong roasting pan, melt butter. Dip both sides of chicken in butter and seasonings. Roast at 400° for 1/2 hour each side of chicken. After chicken is cooked on each side, add soup and milk. Roast 30 to 45 minutes more until chicken is done. Serve with white rice.
Combine tomatoes, celery, onion and green pepper. Add 1/4 cup salt. Let stand overnight. Drain, but do not press, vegetables. Let set 2 to 3 hours. Place vegetables in a large kettle. Add sugar, brown sugar, pepper, pickling spices and vinegar. Bring to a boil. Put pickling spices in a piece of cheesecloth and drop in kettle to cook. Reduce heat and simmer 20 to 25 minutes. Put into jars while hot. Tastes good on hamburgers, hot dogs, etc.
Slice tomatoes in half around the middle. Sprinkle lightly with salt and pepper; set aside. Combine bread crumbs, garlic, parsley and melted butter. Remove seeds from tomatoes, leaving as much of the tomato as possible. Gently pat the bread crumb mixture into each half tomato and add a few drops of fresh lemon juice. Bake in preheated 350° oven for 15 to 20 minutes. Sprinkle with extra parsley, if desired.
Mix all ingredients together and place in glass baking dish or 4-inch souffle dish. Dust top with more Parmesan. Bake at 350° until lightly browned, about 20 minutes. Serve with wheat crackers.
Combine eggs and milk; beat until well blended. Add cracker crumbs; set aside until all liquid is absorbed. Add remaining ingredients, except cheese, to cracker crumb mixture, stirring well. Spoon mixture into a greased 1-quart casserole. Bake at 350° for 45 minutes. Sprinkle with cheese while hot. Yields 4 to 5 servings.
Put first 3 ingredients in saucepan. Stir until it starts to boil; boil for a few minutes. Cool and add 1 box powdered sugar and vanilla. Use on any yellow layered cake.
Cream sugars and margarine. Add eggs and vanilla. Mix well. Add flour, soda, salt and oatmeal. Mix and add chocolate chips and nuts. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 160 cookies.
Mix all together and form into ball. Roll ball in 1/2 cup shredded Cheddar cheese.
In a large saucepan, mix lemon juice, rind and sugar. Add butter and eggs. Mix well; simmer slowly over a low heat, stirring steadily, until mixture thickens, about 12 minutes. It will be firmer when chilled. Pour into sterilized jars with screw top lids. Store in refrigerator. Makes 1 pint. Can be doubled.
In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15 in. x 10 in. x 1 in. baking pan.
Cook frozen broccoli, following package directions. Drain. Cook onion in salted water until tender. Drain. In saucepan, melt 2 tablespoons butter, flour, salt and dash of pepper. Add milk. Cook and stir until bubbly. Reduce heat. Blend in cream cheese until smooth.
Spread pineapple in bottom of 13 x 9 x 2-inch cake pan. Then spread pie filling on top of pineapple. Next, shake dry cake mix over pie filling. Put nuts on top of cake mix. Dot top with margarine. Bake in 350° oven for 48 to 53 minutes.
Melt butter in a 10 1/2 x 15 1/2-inch pan. Sprinkle cracker crumbs over butter and layer butterscotch and chocolate chips over crumbs. Sprinkle coconut and nuts over chips. Pour milk over this mixture and bake at 350° for 25 minutes. Cut into squares. Yield: 32 squares.
Use sirlion or any steak of your choice. Mix a half and half mixture of lemon juice (bottled or fresh) and cooking oil and baste both sides of steak with mixture. Sprinkle both sides of steak with lemon pepper seasoning, garlic powder and seasoned salt. Broil or barbecue to desired doneness.
Unroll crescent rolls. Take a rectangle shape (2 rolls) and pinch seams together. Put pepperoni in single layer on about 3/4 of the roll. Add cheese. Roll as tight as possible, slice and place on greased pan. Bake at 350° for 15 minutes, until golden brown.
Cut chicken up into bite size pieces and place in 9x13 inch baking dish. Pour broth over chicken. Spread soup over chicken. Sprinkle with salt and pepper. Mix melted butter, flour and milk together. Pour over chicken and spread evenly. Bake at 350 degrees for 40 minutes or until brown. Crust forms on top. Enjoy.
Brown meat in skillet. Add vegetables and cook for 6 minutes, until vegetables are cooked. Then add remaining ingredients, cover and simmer for 15 minutes. Serve hot on hamburger buns. Garnish with pickle slices. (Equally as good served over hot cooked noodles, spaghetti or cooked rice.)
Mix all the listed ingredients. Refrigerate and let stand at least 2 days before baking. Prepare muffin tins with oil or baking cups and fill cups 3/4 full. Bake 20 minutes at 400°. This batter keeps in the refrigerator for about 3 or 4 weeks.
Cream shortening and sugar. Add eggs, one at a time, beating after each one. Add orange peel. Sift flour, measure and add salt and soda; sift again. Add alternately with milk. Fold in dates and nuts. Bake in tube pan in 350° oven for 1 1/2 hours.
Mix all of the ingredients. Put into the center of eggroll wrap. Fry until golden. Serve with Sweet and Sour Sauce.
Mix oil, vinegar, salt, pepper and poultry seasoning. Brush chicken halves with sauce. Cook slow, turning every 15 minutes to prevent burning. Serves 5.
Cook zucchini and onion 5 minutes and drain. Combine soup and sour cream. Add stuffing mix and oleo. Put in baking dish and top with additional stuffing mix. Bake at 350° for 25 minutes.