HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs in mixing bowl. Add flour and salt. Mix well; add honey and milk, making a thin, smooth batter.	Pour into pitcher and allow	to stand for	30 minutes. Peel and slice apples very thin; drizzle honey over them and toss until all apple slices are coated.
Mix butter, flour, sugar and nuts like pie dough. Pat into 13 x 9-inch pan. Bake at 375° for 15 minutes.
In small bowl, combine softened cream cheese, egg, 1/3 cup sugar and salt. Beat well, then add chocolate bits and stir well. Set aside. In another bowl combine dry ingredients, then add water, oil, vinegar and vanilla. Beat well until blended. Fill 18 paper-lined muffin tins 1/3 full with chocolate batter. Top with teaspoon of cream cheese mixture. Sprinkle with extra sugar, then bake at 350° for 30 to 35 minutes.
Combine all ingredients thoroughly. (May use blender.) Chill. Makes about 1 1/2 cups.
Place frozen brisket (fat side up) in 13 x 9-inch cake pan. Sprinkle dry soup mix, garlic, salt and pepper over top of brisket. Add water to cover bottom of pan about 1/2 to 1-inch. Cover pan tightly with aluminum foil. Put in 250° oven. Bake at least 6 to 8 hours. Serve with mashed potatoes (use broth from brisket or make gravy from broth). Tender and juicy. Plan to start early in the day.
Mash cheeses together; add parsley, eggs and pepper and mix well. Cut phyllo into strips, about 2 x 12-inches. Keep phyllo covered with damp cloth until ready to use. Brush phyllo strips with butter. Place 1 teaspoon cheese mix on 1 corner. Fold corner over mix to form a triangle. Continue folding corners over until phyllo is all folded in. Place triangles on buttered baking sheet. Brush with melted butter. Bake at 350° for 15 minutes. Serve hot.
Mix cake mix, butter and egg until crumbly. Pat into bottom of 9 x 13-inch pan (greased). Mix condensed milk, egg, brickle bits, pecans and vanilla. Place on crust. Bake at 350° for 25 to 35 minutes. Cut in squares when set.
Beat yellows and fold into grits. Beat egg whites and fold into grits. Bake at 325° for 1 1/2 hours.
Slice eggplant in 1/4-inch thick slices. Dip slices in egg; coat slices with Italian seasoned breadcrumbs. Fry slices in skillet with oil until lightly browned; remove slices from skillet and place on side. Mix together tomato/spaghetti sauce and 1 cup of water. Alternate layers in skillet, one layer of eggplant, then layer of sauce, then Mozzarella cheese. Simmer until cheese melts and some of the liquid evaporates. Serve warm with salad and Italian bread. Enjoy!
Mix soup and half and half in pot. Heat to boiling point, but do not allow to boil. Stir thoroughly. Delicious with a green salad and your favorite grilled cheese sandwich.
Heat beans in liquid. Let cook slowly for about 10 minutes. Mix beans with soup, leaving about half the liquid in the beans. Put in buttered casserole. Place in 300° oven for 20 minutes. Add onion rings. Leave in oven just long enough to crisp onions.
Mix all ingredients together. Scoop batter onto a spoon and rake it against the bowl. Push batter off of spoon witn finger to make pretty shape. Bake at 350° for 10 minutes, then sprinkle with powdered sugar.
Combine cranberry juice, pineapple juice, sugar and almond extract in pitcher. Stir until sugar dissolves. Chill in refrigerator. Pour into punch bowl. Add chilled ginger ale just before serving.
Boil water and raisins for 2 minutes and let cool. When cooled, mix it with all the other ingredients. Pour batter into a bread pan or into (2/3 full) well-greased muffin tin cans (use corn, vegetable cans). Bake at 350° for 1 hour. Very good.
Spread half of vanilla wafers in a 9 x 9-inch pan. Cream butter; add sugar and eggs. Beat with mixer until smooth. Spread on top of vanilla wafers. Add strawberries. Add remaining wafers. Spread with whipped cream and chill until firm.
Mix together and spread on 10 x 15-inch ungreased cookie sheet. Break up.
Pour 1 cup boiling water over first four ingredients and stir until dissolved. Let cool. Add eggs and yeast which has been dissolved in 1 cup warm water. Gradually beat in flour and mix well. Put in refrigerator and use as needed. Form into rolls and let rise about 2 hours. Bake at 400° until brown.
Fry sausage or hamburger. Mix Jiffy corn bread, egg, milk and cream-style corn. Add whole kernel corn to taste. Spread thin layer on bottom of greased cake pan. Add a layer of sausage or hamburger. Add layer of Mozzarella cheese (2 cups). Cover entirely with rest of the corn bread mixture. Bake 45 minutes at 375°. Top with butter.
Combine all ingredients in microwave dish. Cover; cook on High for 4 minutes. Stir and cook an additional 4 to 6 minutes, or until mixture comes to full boil.
In a large bowl, combine cereal, pretzels and pecans. Set aside. Melt butter in a small pan. Stir in honey; blend well. Pour over cereal mixture. Stir to coat evenly. Spread in jelly roll pan. Bake at 350° for 12 to 15 minutes until lightly glazed. Spread on wax paper. Cool completely. Put in airtight container. Yields 6 1/2 cups.
Combine and mix ingredients. Place in 1 1/2-quart Pyrex pan.
Brown ground meat in iron skillet; drain off fat. Add all ingredients and mix well. Bake, covered, at 350° for 20 minutes. Uncover and bake for 20 minutes more.
Mix the first 4 ingredients; set aside. Cream shortening and sugar. Add eggs and vanilla. Sift dry ingredients; add alternately with sour cream. Pour half of the batter into a greased pan. Sprinkle half of the topping (first mixture) on the batter. Pour remaining batter and rest of the topping. Bake at 350° for 40 to 50 minutes.
Boil hen until tender; save chicken stock. Debone and dice chicken. Cook and drain spaghetti. Fry onion, pepper and pimento in bacon drippings until tender, but not brown. Then add chicken and other seasonings. Add undiluted soup and add spaghetti. Let simmer until thick. If too dry, add chicken stock. Add grated cheese and stir. Save some for top or mix all and bake in an oven at 350° until bubbly.
Wrap each chestnut with half slice bacon and secure with a round toothpick. Bake about 25 minutes at 350° on broiler pan. Remove from oven and drain fat. Make sauce from brown sugar, chili sauce and mayonnaise. Dip baked roll-ups in sauce and return to oven for 20 minutes. Yields about 40 roll-ups.
Bake at 375° to 400° for 15 minutes. Makes 60 cookies.
Mix butter and olive oil in saucepan. Add sliced peppers and onion. Cook over medium heat 5 to 10 minutes until soft (do not let brown). Add entire can of beans, including liquid. Mix thoroughly. Add chicken broth. Bring to a boil. Cover and let simmer 15 minutes. Salt and pepper to taste. Pour mixture into a food processor and process until smooth. Pour through a strainer, pushing the mixture with the back of a spoon to get out all the liquid. There should be 3 cups. Recipe can be made ahead to this point.
Heat oven to 350°. Grease pan and line with wax paper. Pour batter in pan and bake for 45 minutes.
Combine cake mix, oil, pudding, eggs, 3/4 cup peach Schnapps, 1/2 cup orange juice and orange extract; blend well. Pour into greased and floured Bundt pan. Bake 45 to 50 minutes at 350°.
Mix together all ingredients. Put in tube or loaf pan. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix at least 8 hours before baking. Place first 3 ingredients in large cake pan or 9 x 13-inch dish. Combine flour and mustard; sprinkle over bread mixture. Beat eggs, margarine and milk together. Pour over bread, cheese and meat mixture. Refrigerate 8 hours. Bake at 350° for 1 hour, uncovered. This is a good breakfast dish for company.
Mix soup, vegetables, chicken and milk together. Pour into pie shell. Put another pie shell on top. Press edges together. Bake 40 minutes at 375°. Makes 1 pie.
Cook in a tube pan at 325 degrees for 1 hour and 15 minutes.
Pour milk into blender. Add all other ingredients. Blend at high speed for 30 seconds.
Saute green pepper, onion, celery and garlic in oleo, then add 1 cup chicken broth and simmer 1 hour.
Combine crumbs, butter and 2 tablespoons sugar in small bowl. Press onto bottom of 9-inch spring-form pan, reserving 2 tablespoons for top. Combine gelatin, 1/2 cup of the sugar and egg yolks in medium saucepan. Beat with rotary beater until well mixed. Stir in milk until well blended. Cook over medium heat, stirring constantly until sugar and gelatin are dissolved and mixture is slightly thickened, about 5 minutes. Cool. Press cheese through sieve or food mill into a large bowl. Stir in cooled gelatin mixture, lemon rind and juice. Beat egg whites until foamy in a small bowl.
Saute onions and celery in margarine; add roux. Mix thoroughly. Add tomato paste and mix well, cooking 5 minutes. Add cream of mushroom soup and 1/2 can water. Heat and add more water if too thick (remember the crawfish will create water also. Cook about 15 to 20 minutes at a slow simmer. Add crawfish tails. Simmer about 25 to 30 minutes. Do not boil. Add ketchup and lemon juice and simmer. Adjust Creole seasoning to taste while simmering about 20 minutes. Cooking time approximately 1 hour. Serve over cooked rice.
Scrub potatoes; prick skins with a fork. Bake potatoes in a 375° oven for 1 1/2 hours or until tender. While potatoes are still hot, cut slice from top of each and scoop out center, taking care not to break skin.
Sliver margarine into flour in large bowl. Add milk and stir with fork. Push dough to 1 side of bowl, flour bowl. Scrape dough to floured side and flour other side. Mix; knead in bowl 12 times. Pinch of small piece of dough and shape into biscuits (with floured hands). Bake on cookie sheet in 450° oven for 12 minutes. Makes 12 biscuits.
Add oil to 14-inch Dutch oven. Put over coals and add diced chicken. Stir-fry	until cooked.	Add green peppers. When cooked add 1 gallon of water. Bring to a boil and remove from fire. Add soup packages (crush noodles in packet before adding). Let stand for 3 minutes and serve.
Preheat oven to 325°. Grease two loaf pans. Beat eggs and then add vanilla, oil and sugar. Stir in zucchini. Sift together dry ingredients. Stir into egg mixture. Stir in nuts. Pour in pans and bake for 1 hour. Cool for 10 minutes before removing from pans.
Cream butter, sugar and egg. Add dry ingredients. Mix well. Roll dough, cut with cookie cutters. Bake at 350° for 10 minutes on greased cookie sheet.
Beat cream cheese, sugar, eggs and vanilla until smooth. Place wafer in mini cupcake papers. Fill with mixture and bake at 350° for 8 to 10 minutes. Allow to cool. Top with pie filling and refrigerate.
Cook noodles according to directions and drain. Cream butter and cream cheese together; add salt, sugar and eggs. Add milk gradually and blend well; stir in noodles. Mixture will be runny. Pour into greased 9 x 13-inch baking dish and bake at 350° for 1 1/2 hours. Makes 12 servings.
Whisk vegetable oil, vinegar, sugar and seasoning together. Do in large bowl. Core and cut peppers into strips. Slice and separate onion. Mix all together in bowl. Toss and cover. Refrigerate for 2 hours or overnight.
Saute onions, green peppers, celery and garlic in oleo (do not brown). Cook spaghetti in chicken broth. Mix all ingredients together; add remaining ingredients. Cook in large casserole dishes at 350° for about 25 to 30 minutes.
Blend all ingredients together until smooth. Chill thoroughly. Serve with strawberries, bananas (dipped in lemon juice), fresh pineapple and grapes.
Cream butter, sugar and salt. Add milk, yeast, potatoes, then eggs. Add enough flour to make a stiff dough.
Save 1 tablespoon bacon grease, saute onion and bell pepper until tender. Stir in milk, corn, margarine, salt and pepper. Cook on medium heat until bubbly. Remove from heat and stir in potato flakes and sour cream. Blend well. Spoon into greased pan, top with Parmesan cheese. Bake on 375° for 20 to 25 minutes.
In a blender, finely chop celery, onion, scallion and garlic or finely dice them by hand. Set aside. In a large mixing bowl, combine barley, chickpeas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped onion, celery, scallion and garlic to the barley mixture and mix again. Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5 to 7 minutes on each side or bake the patties at 350° on a lightly oiled cookie sheet for 25 minutes. Makes 6 patties.
Brown meat and add all other ingredients; simmer about an hour. Good cold or reheated.
Beat eggs with corn and add to dry ingredients. Heat shortening in skillet (1/2-inch deep). When shortening is hot, drop corn mixture from a tablespoon into fat. Brown completely. Can be kept hot in oven, if desired.
Sprinkle beef with salt and pepper and put in refrigerator for two hours. Saute grated onion in 3 tablespoons butter. Add beef and cook quickly. Set aside. Melt 2 tablespoons butter and add 1 tablespoon flour. Stir and add beef stock. Cook until thick. Boil for 2 minutes. Add sour cream alternately with tomato paste. Stir constantly and do not boil. Add beef and heat a few minutes. Serve with noodles.
Heat leeks and butter in pot. Add onion and garlic and saute a few minutes. Add wine and cook until liquid is gone. Add nutmeg. Slice thinly 2 ounces Italian bread. (Any party breads or French can be used.) Bake on cookie sheet at 425°, finely spread mix on top. Sprinkle cheese (Mozzarella, Cheddar, etc.). Pop back in oven until melted. Excellent addition with soups.
Cook onion in oil until soft. Add tomatoes, wine, parsley, garlic, salt and pepper. Bring liquid to boil; turn down to simmer, partially covered, for 30 minutes. Remove from stove; cool down and stir in shrimp. Spoon into buttered gratin dish and sprinkle with Feta cheese. Place in 450° oven for 10 minutes or until cheese is bubbly and shrimp are pink. Serve over pasta.
Cook meat in oil until brown with onions and celery. Add tomatoes, season with salt, pepper and a little bit of sugar. Cook until all vegetables are tender. Meanwhile, cook and drain macaroni. Mix with vegetables. Put in casserole, cover with Velveeta cheese. Makes 1 (2-quart) casserole. Bake until brown on top (approximately 1 hour).
Core and quarter tomatoes and apples; put through food chopper with raisins. Combine all ingredients in large saucepan. Simmer 2 hours, stirring frequently. Pack at once in hot pint jars. Adjust lids. Process in boiling water bath (212°) for 25 minutes.
Preheat oven to 350° (325° for glass pan). Combine brownie mix, yogurt, egg whites or egg substitute and vanilla in bowl. Mix well. Batter will be very thick. Spread in pan. Bake in a 9 x 13-inch pan for 22 to 24 minutes or 32 to 34 minutes in a 9 x 9-inch or 8 x 8-inch pan. Cool before cutting.
In large bowl, combine Rice Krispies and pecans. In skillet, combine butter, sugar, dates and eggs. Cook seven minutes slowly, stirring constantly. Pour over Rice Krispies and pecan mixture and mix. Roll in small balls. Roll in coconut if desired. Place on wax paper to cool. Butter hands when rolling out to prevent sticking to hands.
Mix cheese, flour and sugar. Pour over pineapple. Sprinkle crackers on top and add melted margarine. Bake at 350° for 25 minutes.
Mix first 5 ingredients in bowl. Add remaining ingredients and mix only until dry ingredients are moistened. Spoon into 2 greased one-quart casseroles and smooth tops. Bake at 350° about 45 minutes. Loosen edges and turn out onto racks to cool.
Mix bread crumbs, egg, mayonnaise and seasonings. Add crab meat. Mix well. Shape into 6 cakes. Cook cakes in oil. Brown about 5 minutes on each side.
In a saucepan, stir together unsweetened cocoa powder, cornstarch, milk and sugar. Cook and stir constantly over medium heat until thick and bubbly. Cook 2 minutes more. Remove from heat and stir in vanilla. Yield: 1 cup.
Mix crumbs and butter together and line bottom and sides of layer pan or Pyrex bowl.
Cream butter and sugar. Add eggs, one at a time, beating on high speed about 2 minutes after each addition. Add lemon, vanilla, and almond extracts and beat Add soda to flour.	Then add sour cream and flour alternately. Cook at 300° for 1 1/2 hours. Turn cake onto cooling rack as soon as you take it from oven.
Melt butter. Beat eggs. Add other ingredients to the combined butter and eggs. Mix thoroughly. Bake in an uncooked pie shell for 45 minutes at 350°. Makes two 9-inch pies.
Dissolve jello in boiling water. Add strawberries and cranberry sauce. Stir in nuts. Pour in mold. Refrigerate. Serve on lettuce leaves.
Mix butter, sugar and molasses. Add egg. Add dry ingredients together and add to soft mixture. Bake at 375° for 8 to 10 minutes.
Mix together sugar, oil and eggs. Add remaining ingredients. Stir well. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Preheat oven to 425°. Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking. Knead 8 to 10 times to smooth dough. Add more Bisquick if too wet or sticky. Roll in 12 x 7-inch rectangle. Spread with soft butter. Sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll; seal well. Cut into 1-inch slices. Bake 15 minutes or until brown at 300°. Makes 1 dozen.
Heat 2 tablespoons oil in wok to 275°. Stir-fry ginger and scallion 1 minute or until aroma comes. Add pork. Stir-fry at 350° for 1 minute until color changes. Add 1 tablespoon of soy sauce and sugar. Cook 1 minute. Remove. Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch. Stir-fry quickly at 350°. Add sherry. Stir-fry 30 seconds. Remove. Heat 2 tablespoons oil in wok to 375°. Stir-fry cabbage, bamboo shoots, mushrooms and celery 1 minute. Remove. Heat 1 tablespoon oil in wok to 375°. Stir-fry bean sprouts 1 minute. Remove. Combine pork, shrimp and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry at 375° until thoroughly heated. Remove to colander. Drain liquid. Cool mixture. Set aside; ready to be used as a filling.
Combine water and lime juice. Add well chilled low-calorie beverage and sparkling water. Add a few drops of mint extract, green food color and non-calorie sweetener to taste. Float ice cubes made with green food coloring.
Butter a 13 x 9 x 2-inch baking dish. Cover bottom with cheese slices. Top cheese with dots of butter. Mix together the half and half, salt, pepper and mustard. Pour half of this mixture over the cheese in the baking dish. Beat eggs slightly; add chives and pour in baking dish. Add remaining cream mixture; top with grated cheese. Sprinkle with paprika. Bake at 325° for 40 minutes. Serves 8.
Cut sausage into bite sized pieces and brown in stew pot. Add beans, tomatoes, onion, green pepper and potatoes. Cover with water and season to taste. Bring to a boil, then cover and simmer for one hour or until potatoes are tender. If thicker soup is desired, add tablespoons of instant mashed potatoes until desired consistency.
Combine oats and milk; let stand 5 minutes. Add eggs, pumpkin, maple syrup and oil; stir well. Combine flour, baking powder, salt and cinnamon in a large bowl. Make a well in center of mixture. Add oat mixture to dry ingredients, lightly stirring. For each pancake, pour 1/4 cup batter onto a hot skillet, coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yields 16 servings.
Mix dry ingredients in mixing bowl. Add eggs, oil and pumpkin, beat in mixer until blended together, but do not over beat. Fill 3 greased and floured pans about half full. Bake at 350°.
Add oatmeal to boiling water. Add margarine and cover pan. Set aside dry ingredients. Mix sugars and eggs in large bowl. Add dry ingredients to mixture and stir well. Add oatmeal mixture and stir well. Pour mix into 13 x 9-inch pan that has been sprayed with cooking spray. Bake at 350° for 25 minutes.
Mix together cream cheese and pineapple. Blend in half the nuts and remaining ingredients. Shape mixture into a ball using wax paper. Chill. Roll in remaining nuts to coat outside. Refrigerate for flavors to blend.
Mix flour and baking soda. Combine butter, the sugars and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs.
Line pan with cornflake crumbs. Cook broccoli and strain all water. Take potato masher and mash broccoli. Add eggs, flour, onion soup mix and mayonnaise to broccoli. Pour into pan. Sprinkle cornflake crumbs on top. Bake at 350° for 1 hour or 425° for 1/2 hour.
Bake pie crust as label directs. In saucepan, stir cornstarch, salt, and sugar. Stir in 1 1/2 cups water, lemon peel and juices; cook over medium heat, stirring constantly until lemon mixture is thickened and boils; remove from heat.
Arrange hot cooked broccoli in shallow 1 1/2-quart pan or broilerproof serving dish. In a small bowl, with mixer at high speed, beat egg whites and salt until stiff peaks form. Fold in cheese and mayo; spoon evenly over hot broccoli. Broil 6 inches from source of heat for 4 minutes, or until golden brown. Serves 6 to 8. Serve immediately.
Cook hamburger. Add seasoning mix and refried beans. Mix well. Spread in bottom of 10 x 13 pan. Spread sour cream on top of meat mixture. Shred lettuce; put on top of this sour cream. Add cheese and olives. Bake at 350 degrees for 20 minutes. Serve with tortilla chips.
Butter a 9 x 13-inch baking dish. Spread in layers the pineapple and blueberries. Sprinkle 3/4 cup sugar on blueberries, then dry yellow cake mix, then melted butter or margarine. Sprinkle 1/4 cup sugar on top. Cook at 325° for 35 to 40 minutes until brown on top. Serve warm or cold.
Mix cake, pudding, oil, water and eggs at highest speed for 8 minutes. Add butter flavoring during the last minute of beating.
Sift together flour, soda, baking powder and salt. Cream oleo on high speed of mixer. Add sugars gradually and mix until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Blend in dry ingredients on low speed. Fold in nuts and M&M's. Drop by teaspoon onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 50 cookies. Chocolate chips may be used instead of M&M's.
Cream sugar and Crisco; add flavoring, salt and sifted flour. Add eggs, one at a time, beating well after each. Bake at 350° for 1 hour in tube pan.
Coat chicken with flour mixture and pan-fry in margarine in 2-inch skillet over medium heat, until lightly browned on both sides (adding more margarine as needed). Remove chicken. Reduce heat and add any leftover flour mixture, 1/2 cup chicken broth and 1/2 cup orange marmalade or more according to taste, to skillet. Return chicken to skillet and simmer for 5 minutes or until chicken is fork-tender.
Put all ingredients into blender and beat until smooth. Equal to 1 1/2 cups (or 14 ounces). Will be consistency of honey.
Brown meat and drain. Add onions and green peppers and cook until tender. Mix in remaining ingredients, except cornbread mix and paprika. Place the meat mixture in bottom of a 9 x 13-inch baking dish. Prepare cornbread mix as directed on package and spread onto the meat mixture. Sprinkle with paprika and bake at 400° for 25 minutes. Let stand for 2 to 3 minutes before serving.
Fry bacon and crumble. Cook onion in margarine; blend in flour and salt. Add sour cream gradually, stirring until smooth. Bring to a boil; add corn. Cook until heated throughout. Fold in half of bacon and pimento; pour into a greased baking dish. Top with parsley and remaining bacon. Bake at 350° for 30 to 40 minutes or until bubbly.
Prepare pudding. Blend until creamy the cream cheese, powdered sugar, Cool whip and prepared pudding.
Put all ingredients in a large kettle; bring to a boil. Lower heat and cook until done. More juice may be used if needed.
Cook mixture of sugar, egg, margarine, dates and nuts for 10 minutes, stirring frequently. Roll into small balls, then roll in coconut. (You may grease hands with butter to prevent mixture from sticking to your hands.)
Drop noodles in boiling water. Boil one minute. Drain and rinse in cold water.
Sprinkle sugar on bottom of well-greased 9-inch round pan. Sprinkle nuts on top. Pour topping over nuts. Dip biscuits in margarine and arrange in pan with 15 overlapping around edge (laying flat, not up side of pan) and then final 5 in center. Bake at 400° for 23 to 25 minutes. Let stand 5 minutes, then invert onto serving plate. Serve warm.
Crush Ritz crackers. Add to melted oleo and sugar and use as crust. Save 1/2 cup to sprinkle over top.