HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat while boiling. Cook in double boiler until thick. Wait until removed from stove to add flavoring.
Mix ingredients well, adding one at a time, in a buttered 1 1/2-quart casserole. Bake at 375° for 1 hour or until firm and golden brown.
Sprinkle chicken with garlic salt and paprika. Brown over medium heat. Set chicken aside. Add onion, peppers, and garlic powder to skillet. Cook about 4 minutes, or until vegetables begin to wilt. Add next 10 ingredients, stir well. Add chicken, and cook covered about 40 minutes on medium heat, or until chicken is tender. Divide evenly and serve each portion over 1/2 c. rice. Makes 2 servings.
Brown ground chuck, onion and garlic; pour off grease. Mix together with beans, brown sugar, ketchup, Worcestershire sauce, barbecue sauce, vinegar and lemon juice. Pour into 9 x 12-inch casserole. Bake, covered, for 1 hour at 350°.
Layer chicken, stuffing, sour cream and soup in a casserole. Bake, uncovered, at 350° for 40 minutes. Serve hot.
Cut fruit, nuts and marshmallows. Mix with cream and crackers. Crush crackers. Mix marshmallows with fruit mixture. Pack in pan. Place in refrigerator one day before cutting.
Beat eggs. Add sugar. Melt oleo and add other ingredients. Pour into 2 pie crusts. Bake at 300° for 45 minutes to 1 hour.
Put beef on a large piece of foil. Sprinkle salt and dry onion soup on roast. Add mushroom soup. Close the foil tight and cook for about 1 1/2 hours. Then open up the foil and add potatoes and carrots. Cover again and cook about 1 1/2 hours.
Preheat oven to 325°. Cream margarine and shortening. Add sugar and flavoring. Add one egg at a time. Sift flour, salt, and baking powder together. Then add flour and milk alternately. Grease and slightly flour Bundt or pound cake pan. Pour mixture in pan and bake for 1 hour and 20 minutes at 325°.
Peel cooked potatoes and cube. Add cheese and melted butter. Mix lightly. Add onion, salt and pepper. Add sour cream. Mix lightly. Dot with butter. Bake 25 minutes at 350°. Makes 8 servings.
Split hot dogs lengthwise. Pat cheese inside slit. Wrap each hot dog with 1 crescent roll. Bake as directed on roll package.
Soak beans overnight; drain and rinse. Put beans and ham in kettle, then add water and salt. Bring to a boil, then reduce heat and cook slowly for 45 minutes. Add other ingredients and cook slowly for 2 hours. Serve over hot rice. For the working person, this can be made in the crock-pot. Soak the beans overnight; drain and rinse, then place all the ingredients in the crock-pot on low. Cook for at least 10 hours, then serve over hot rice.
Combine eggs and shortening. Add 1/2 dry cake mix. Beat well. Add rest of dry cake mix, nuts and coconut; mix well (maybe by hand). Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Break lettuce in a 9 x 13-inch pan. Layer celery and layer onion. Mix the sour cream, sugar, mayonnaise and vinegar. Pour over the layers, then crumble bacon over. Sprinkle with Parmesan cheese. Cover tightly and refrigerate for at least 3 hours before serving.
Put apples or peaches in casserole. Mix together oatmeal, brown sugar, cinnamon, melted butter and chopped walnuts. Put on top of peaches. Press down evenly with hands. Bake at 375° for 1 1/2 hours until Bete is brown and is dry, not wet. Very good.
Spread raw rice on bottom of 9 x 13-inch glass pan. Arrange chicken pieces on top of rice. Mix remaining ingredients together. Pour over chicken. Bake uncovered at 325° for 1 1/2 to 2 hours.
Mix first 3 ingredients well. Add choice of raw vegetables, chopped very fine: onions, celery, zucchini, tomatoes, peas, red and green peppers, parsley, etc.
Put syrup in a large boiler (4 quarts). Sprinkle sugar over it and slowly bring to a boil over low heat. Do not stir much. When it comes to a rolling boil, add margarine, peanut butter and corn flakes. Pour on buttered pan, about 11 x 16-inch. Press evenly over pan. Cut in desired size when partly cool.
Mix all ingredients well. Pour into greased & floured sheet pan. Bake at 350° for 35-40 minutes. When cooled, sprinkle top with powdered sugar.
Combine all ingredients in medium saucepan, stirring to blend. Bring to a boil, cover, lower heat and simmer 5 minutes. Turn off heat, leaving pan on stove. Let stand, tightly covered, for 10 minutes.
Heat oven to 425°. Rinse peas to separate. Heat peas, mushrooms, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently.
Make sauce of eggs, flour, milk and broth. Spoon dressing in a greased 9 x 13-inch dish. Arrange cubed turkey or chicken over the dressing. Pour sauce over it. Sprinkle with bread crumbs. Garnish with pimento strips. Bake at 350° for 1 hour and 30 minutes.
Remove all skin from chicken. Rinse and dry thoroughly. Dip in milk. Mix corn flake crumbs with spices. Roll chicken in crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled pan (line pan with foil for easy cleanup). Pieces should not touch. Bake at 400° for 45 minutes or more. Makes 4 servings. Contains 270 calories.
Place blueberries in bottom of casserole. Sprinkle sugar, cake mix and nuts over blueberries. Pour melted oleo over top. Bake at 350° until well browned.
Combine juices in punch bowl and add sherbet. Pour ginger ale over just before serving. Makes approximately 25 (6-ounce) servings.
Mix stuffing, water and 1 stick margarine. Combine and press 1/2 mixture on bottom of greased baking dish. Mix rest of ingredients and place over stuffing, then put rest of stuffing on top. Beat 2 eggs with 1/2 cup milk and pour over mixture. Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 45 minutes.
Preheat oven to 350°. Melt butter in pan. Combine melted butter, flour and nuts; mash in pan and bake for 12 to 15 minutes. Cool. Combine sugar, cream cheese and 1 cup Cool Whip (reserving one cup for top layer). Spread on cooled crust layer. Mix pudding and milk. Spread on cream cheese and sugar layer. Top with remaining Cool Whip. Refrigerate until ready to serve.
Melt butter in deep frying pan. Season chicken with salt and pepper and cook until lightly brown and slightly firm. Remove chicken and add mushrooms and onion to pan. Saute until golden. Sprinkle flour over mushrooms and onion and stir over medium heat for 2 minutes. Add broth, cream and rosemary. Boil gently until slightly thickened. Return chicken to pan and simmer for 10 to 15 minutes. Serve hot with your favorite rice and vegetable.
Mix together and store in jar. Use 3 to 4 teaspoons per cup of boiling water.
Preheat oven to 450°. Brown, crumble and drain sausage. Combine Bisquick mix with milk; add cheese and sausage. Add more milk to whip to drop by teaspoon on greased cookie sheet. Brown in 350° oven for 8 minutes. Serve hot or cold.
Mix first 3 ingredients to make graham crumbs; place enough in each cup to fill bottom. Mix last 4 ingredients and fill each cup half full. Use foil baking cups and bake in oven at 375° for 12 minutes. Cool and top with cherry or blueberry pie filling or crushed pineapple.
Mix the first 5 ingredients together and place in a casserole baking dish. Top with a little grated cheese and crushed corn flakes. Dribble melted butter over the corn flakes (optional).
Set aside 1 cup all-purpose flour. In large bowl, mix remaining flours, undissolved yeast and salt. Heat water and oil until hot to touch (125° to 130°); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll and stretch each piece to a 13-inch circle. Place on 2 (12-inch) round pizza pans or 2 baking sheets, coated with Pam and sprinkled with cornmeal (if desired). Shape edge into standing rim of dough. Top with favorite pizza sauce and toppings, dividing evenly. Bake at 400° until crust is golden, about 20 to 30 minutes. Cut into wedges to serve.
Dissolve gelatin in water. Add lemon juice and peach syrup; cool until thickened. Add walnuts. Arrange peaches and cherries in an 8 x 4 x 4-inch loaf pan. Cover with 1 cup gelatin; chill until firm. To remaining gelatin, add sour cream. Pour over fruit layer; chill. Unmold and serve with mayonnaise.
Place bread in bottom of 1 1/2-quart casserole. Place sausage on top of bread. Sprinkle with cheese.
Mix all ingredients. Pour into a pie plate or round cake pan. Freeze. Let thaw 1/2 hour before serving. Cut into pie slices and serve on lettuce.
Melt margarine slightly and cool. Mix sugar and flour. Stir in margarine and eggs, one at a time, beating lightly with a spoon after each addition. Add buttermilk and vanilla. Mix thoroughly. Pour into an unbaked pie shell. Bake at 350° for 45 minutes.
Pour strawberries, lemon juice and milk into large serving bowl and mix well. Fold in Cool Whip. Break up cake into bite size pieces, and fold into strawberry mixture. Refrigerate at least 3 hours before serving.
Preheat oven to 350°. In heavy skillet cook beef with salt until browned, stirring to break into small pieces. With slotted spoon, transfer beef into large bowl. Add potatoes, soup, sour cream, cheese and chopped onion. Mix well. Spread into a 9 x 13-inch baking dish. Bake 30 minutes. Top with fried onions. Bake 15 minutes more or until bubbly. Makes 8 servings.
Mix the first 3 ingredients into a 9 x 13-inch baking dish, pressing into the dish. Bake at 350° for 5 minutes; cool.
Cook raisins in water for 5 minutes; cool. Cream shortening and sugar; beat in egg. Add raisin mixture. Sift flour, soda and salt together. Add to raisin mixture. Bake at 350° for 1 hour in cans or loaf pans.
Cook and peel taters. Cube cheese and taters. Mix with onions and mayonnaise. Saute bacon. Sprinkle on top of tater mixture. Bake at 350° for 1 hour.
Place onions, carrots and potatoes into a lightly greased 9 x 13-inch pan. Mix soups, starch, chicken flavor and soy milk. Pour mixture over the top. Dot with butter. Sprinkle Parmesan cheese over all. Sprinkle with parsley. Add pepper to taste. Cover with foil. Bake at 375° for 40 to 50 minutes. Serves 8 to 10.
Put the first 6 ingredients in a bowl; mix together. Melt the almond bark; pour over mixture and stir until well coated. Spread on wax paper until hard. Break up and put in bowl.
Stir milk, yeast, eggs, cold water, salt, butter and sugar together. Add flour, one cup at a time, until texture is consistent. Let rise for about 1 hour. Divide into loaves or biscuits. Let rise. Bake at 350° until golden.
Drain broccoli and place in dish. Add cut up chicken. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle with cheese. Mix butter and cracker crumbs. Sprinkle on top. Bake at 350° for 20 minutes.
Preheat oven to 450°. Melt butter in a small pot. Add garlic to it and let it cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back and forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1/2 cup. Place crumbs on a large plate. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet into butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side.
Chop onions, bell pepper and celery. Cook these in oil for 2 to 3 minutes. Add meat and cook until meat crumbles. Add all remaining ingredients and cook on low heat for 1 hour. If chili is too thick, add a little more water. Makes 4 to 6 servings.
Cook onions and celery in margarine for 5 minutes, or until tender. Combine onions and celery with all other dry ingredients. Add broth; toss lightly. Stuffs a 10 to 12-pound turkey.
Cream the butter and sugar; add eggs and beat well. Add cracker crumbs and baking powder and beat well. Add milk, vanilla, coconut and nuts. Beat until blended. Pour into 2 buttered 9-inch cake pans. Bake in a 350° oven for 30 to 40 minutes.
In a bowl, cream together butter and sugar. Add and beat in egg and molasses in a separate bowl. Mix flour, soda, cloves, allspice, cinnamon and ginger thoroughly. Slowly add to wet mixture until completely mixed together. Chill dough. Roll into 1/2-inch balls. Dip into sugar. Place balls sugar side up on a greased cookie sheet. Bake in a preheated oven at 375° for 10 minutes.
Mix corn and eggs. Stir in sugar, onion and seasonings. Add milk and cheese. Mix well. Pour into buttered 3 quart casserole. Dot with butter. Bake, uncovered, in 400° oven 1 hour or until knife comes out clean. Stir once after 30 minutes cooking. Serves 8.
Fill blender with 1-inch crushed ice. Pour slightly thawed daiquiri mix over ice. Add full can of tequila and 1/2 can of Triple Sec. Add egg white, cover blender and turn on high for 3 minutes. Serve in glasses whose rim is dipped in lime juice and salt. Chill glasses if you have time.
Mix all together (except powdered sugar) and shape into round bite size balls. Roll in powdered sugar. Store in refrigerator 5 to 7 days, in covered container, before eating. Makes 6 to 7 dozen.
Cook fresh vegetables to desired tenderness. Cook onion. Mix all ingredients together, except milk. Stir, adding a little milk at a time, until you reach the desired consistency. For a complete dish, you can add cooked salmon or cooked chicken.
Bake chicken 30 minutes uncovered at 350°. Mix all ingredients; pour over chicken and bake another 30 minutes.
Sift dry ingredients together. Mix in shortening and milk. Roll out as pie crust. Cut into 6 squares. Place an apple in center of each square. Divide sugar evenly and fill center of each apple with sugar and cinnamon. Bring dough up around apple; seal well and place in 2-inch deep baking dish.
Wash and cut spears 1/2 x 4-inches small, crisp zucchini. Dip in mixture of eggs, beaten with a little milk. Roll in flour, salt and pepper generously.
Mix ingredients. Cook until thick. Pour into baked pie shell. Sprinkle with nutmeg, pecan chips, and coconut. Bake at 325° for 10 minutes.
Heat oven to 350°. Lightly spray 8-inch square baking pan with light vegetable spray. In medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat. Stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into 16 squares. Per square: Calories 100, fat 3 g, cholesterol 1 mg, sodium 55 mg.
Mix flour. Pour Wesson oil and milk into measuring cup (don't stir). Add this mixture to flour. Stir until mixed well. Press into smooth ball. Cut into halves. Flatten slightly and roll.
Mix all ingredients except jello. After mixing pour jello on top. Stir into other ingredients until well mixed. Pour in large pan. Keep covered and refrigerate.
Place pan drippings or shortening in a large skillet. Wash the raw okra. Add the salt and pepper to the cornmeal (or flour). Mix well. Cut the okra into thick, circular rounds. Roll each okra round in the cornmeal or flour mixture. Fry each piece (as many as you can fit in a pan without the sides touching each other) in the hot grease.
Drain pimentos, chiles and olives. Mix everything, except tortillas, together. Spread on tortillas. Roll up. Wrap in plastic wrap. Chill 2 hours. Slice and serve.
Beat all ingredients together quickly; pour into unbaked pie shell. Bake 35 minutes at 350°.
Pour cherry pie filling and pineapple in a 9 x 13-inch baking pan. Crumble dry cake mix over the fruit. Drizzle melted butter over the cake mixture. Add pecans on top. Bake at 350° or 40 minutes, uncovered. Cover with foil and bake 20 minutes more.
Combine mincemeat, nuts, candied fruit, condensed milk and egg. Combine flour and baking soda. Stir into other ingredients. Line 10-inch tube pan with waxed paper and grease with shortening. Pour batter into pan and bake at 350° for 1 1/2 hours or until center springs back.
Cook milk and sugar for 5 minutes. Add Marshmallow Creme, peanut butter, butter and vanilla. Beat and pour into greased pan.
Mix graham cracker crumbs with 1/2 cup margarine. Press into 9 x 13-inch pan and bake 5 to 8 minutes in 350° oven. Cool.
Preheat oven to 350°. Grease and flour baking pan(s), 13 x 9 x 2-inch, or two 8 or 9-inch round pans. Mix all ingredients in large bowl. Blend a half-minute at low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally.
Brown beef and spread in pan. Top with onion and Tater Tots. Mix soups together and spoon over Tater Tots. Sprinkle with green chilies. Top with grated cheese. Bake for 20 to 30 minutes at 350° or until bubbly.
Combine all ingredients in a large casserole. Bake for 35 to 45 minutes at 350°.
Dredge meat with the flour, salt and pepper mixture. In a large Dutch oven heat oil and brown steak on both sides. Remove meat to crockpot. Add onion, celery, Worcestershire sauce, sherry, soup and water. Cover and cook on HIGH for 6 hours or on LOW for 8 hours. Makes 4 servings.
Heat oven to 400°. Combine eggs, sugar, flour, butter, corn syrup, nuts and vanilla. Pour into pie shell and bake for 15 minutes. Reduce oven temperature to 350° and bake an additional 40 minutes or until golden brown.
Mix Bisquick according to directions. Roll out dough to 1/4-inch thickness. Spread sausage over dough. Starting at one side, gently roll dough as if making a jelly roll. Wrap rolled dough with foil and freeze overnight.
Mix the pudding mix with the crushed pineapple and juice. Mix in rest of ingredients. Refrigerate for a couple of hours before serving.
Combine sugar and flour, mixing well. Stir in eggs and butter. Add pecans, chocolate morsels and vanilla. Mix well. Pour into pastry shell. Bake at 350° for 40 to 45 minutes.
Mix all dry ingredients together. Add eggs, buttermilk and oil. Add nuts, if desired.
Dissolve yeast in water. Add oil. Combine flour, salt and sugar in second bowl and mix. Add dry ingredients to wet ingredients.
Preheat oven to 375°. For filling, combine 2 tablespoons of cake mix, with brown sugar, cinnamon and pecans. Set aside.
Mix all ingredients in large bowl. Grease with margarine or spray Pam on 2-quart casserole dish. Pour all ingredients in casserole dish. Bake in 350° preheated oven for 30 minutes or microwave on full power 12 to 14 minutes. Let stand 20 minutes before serving. Great Thanksgiving dinner dish!!!
Layer 1/2 of crumbs on bottom of Pyrex dish, 9 x 9-inch. Mix ingredients. Spoon over crumbs. Add remaining crumbs on top. Dot with butter or oleo. Bake, uncovered, 30 minutes at 350°.
Cut chicken up into equal pieces and place in casserole dish. Combine soups with water and pour over chicken. Cover with foil and bake in preheated 350° oven for 1 1/2 hours. Remove cover and allow chicken to brown. Baked chicken, vegetable salad and rice make an easy meal.
Wash and cut carrots into 1/2 inch diagonal slices. Place in 1 quart casserole with butter and brown sugar. Cover and microwave at High 9 to 11 minutes, stirring after 5 minutes.
Combine corn flake crumbs and 2 Tbsp. margarine; set aside. Add onion to remaining margarine and saute over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium, cook until bubbly and thickened, stirring constantly. Add cheese and stir until smooth. Stir in carrots and parsley. Spread in shallow 1 1/2 quart baking dish and sprinkle with crumbs. Bake at 350° for 20 minutes or until crumbs are brown. Serves 8.
Cream butter and sugar. Add eggs, one at a time. Mix pecans, coconut and orange slices in 1/2 cup flour; set aside. Mix in remaining flour alternately with buttermilk (in which soda has been added) into butter and sugar mixture. Stir in floured candy mixture. Bake in greased Bundt pan at 250° for 2 1/2 hours.
In small bowl, combine water, soy sauce, cornstarch and garlic powder. Blend well. Set aside.
Make meatballs in 1-inch diameter. Brown and drain off excess fat. Add chopped onion and brown. Add Worcestershire and tomato juice. Bring to a boil and lower heat.	Stir in taco seasoning.	Pour into slow cooker and let cook all day. When you are ready to eat, add cornstarch (2 to 3 tablespoons mixed with a small amount of water). Stir until thickened. Serve alone or on spaghetti.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and eggs in large bowl with wooden spoon until creamy and well blended. Mix together flour, oats, baking soda and salt, then add to creamed mixture. Stir in chocolate chips. Drop dough by tablespoons (rounded) about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheet. Makes about 4 dozen cookies.
About 1 1/4 hours before serving: In 13 x 9-inch baking dish, stir first 6 ingredients until mixed. Arrange chicken, skin side up, over mixture. Sprinkle chicken with paprika. Cover pan tightly with foil. Bake in 375° oven 45 minutes. Remove foil from pan. Bake, uncovered, 20 minutes longer or until chicken and rice are tender with most of liquid absorbed, occasionally stirring rice with fork. Garnish with celery leaves. Makes 4 servings.
In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken. Bring to a boil, cover and simmer for 15 minutes. Drain chicken; pat dry and let cool. In deep fryer or skillet, slowly heat oil to 375°.
Preheat oven to 350°. Combine all ingredients except bread crumbs and place in individual sea shells or in one large casserole. Sprinkle with buttered bread crumbs and bake in oven at 350° for 30 minutes. Makes 8 servings.
This recipe is for a 1 1/2 pound loaf. Follow instructions given by your bread machine.
Crush 1 pint of strawberries. Add sugar mixed with cornstarch. Cook until thick in double boiler. Cool. Place 1 pint strawberries, washed and stemmed, into pie shell. Pour cooked strawberry mixture over this and serve with whipped cream.
Depending on how far you have to drive (pack clothes for an overnight trip) get up early on Thanksgiving Day and go to your mother's house.
Mix first 3 ingredients and 1/3 cup cold water. Mix until smooth. Add milk and bring to boil on medium heat. Boil 3 to 4 minutes, stirring constantly and stir in oleo. Serve hot or cold.
Combine all ingredients, except cheese, in a large bowl. Stir it until combined; do not mix. Pour over half mixture into a 9-inch greased cake pan. Place cheese over batter; pour remaining batter over cheese. Bake at 400° for 30 minutes.
Cook macaroni. Drain and reserve 3 cups liquid. Set aside. Cook broccoli and set aside. In a large saucepan, brown garlic with oil and pepper. Add drained macaroni and broccoli with the 3 cups reserved liquid. Simmer about 10 minutes. Top with grated cheese.
Cook noodles. Combine the salmon and eggs with the noodles. Cook the butter, flour, milk and salt for a white sauce. Pour the white sauce over the noodle mixture. Mix well. Put the mixture into a well-greased baking dish. Bake 1 hour in moderate oven.
Mix hamburger and onion in casserole. Microwave on High 9 minutes. Add remaining ingredients except noodles. Cover and microwave about 3 minutes. Sprinkle noodles on and microwave another 2 minutes.
In a deep casserole dish begin layering with French fries, then burger, onions, soup (by the spoon), then cheese. Repeat until all ingredients are used. Cover with wax paper or loosely with plastic wrap. Microwave for 8 to 10 minutes or until cheese is melted. Serve warm. Can be made ahead and refrigerated before microwaving.
Put meat in pot; pour cold water to cover. Add all other ingredients except potatoes. Bring to a boil. Reduce heat and simmer 3 1/2 to 5 hours. Approximately 45 minutes before meat is done, add potatoes.
Mix all ingredients and beat. Bake in greased tube pan at 350° until done. Will be golden brown.
Place meat in roaster; sprinkle onion soup over meat. Pour soup and water over roast. Bake covered at 300° for 3 hours or until tender. Potatoes and carrots may be added after an hour.
Mix all ingredients. Spread in rolls. Wrap in foil; heat 20 minutes at 350°. Yields 10 sandwiches.
Beat eggs; add sugar, gradually. Add salt and vanilla. Sift flour with baking powder. Add dry ingredients to creamed mixture. Add dates and nuts. Pour into well greased 8 x 8-inch pan. Bake at 350° for 25 minutes.