HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in margarine. Mix squash, 1/2 bread crumbs, salt and pepper. Add sugar, onion, margarine, eggs and milk. Bake at 350° for 30 minutes. Cover with remaining bread crumbs and cheese. Bake until cheese is bubbly. Makes 4 servings. Equals 1 serving vegetable, 1/2 bread, 1 fat serving, 1/4 milk, 2 protein, 1/2 egg and 1 1/2 ounces cheese.
Clean and wash okra. Rinse well and place in a large colander to drain. Pack okra in vertical order into pint or 1/2 pint jars, adding 1 or 2 hot peppers, raw onion and garlic as desired. Sprinkle mustard seed in each jar. Make brine of water, vinegar and salt, adding pickling spice, if desired. Heat to boiling. Pour over raw okra and seasonings. Seal and let stand 3 to 4 weeks.
Let sausage and cheese get soft. Mix well with Bisquick. Form into small balls. Place in pan. Bake until brown, about 30 minutes at 400°.
In large skillet, brown sausage, breaking it into small chunks. Remove sausage with slotted spoon; set aside. Pour off all but 1 tablespoon fat. Add onion and garlic; saute until onion is tender. Stir in beans, sausage, water and 1/2 chili powder.
Cook macaroni in boiling salted water for 8 to 10 minutes; drain. As macaroni is cooking, grate cheese. Butter a 9 x 13-inch casserole. Layer macaroni and cheese; dot with butter. Pour milk over top. Bake at 350° for 55 to 60 minutes.
In 12 x 8 x 2-inch glass baking dish, combine rice, carrots, celery, 1 tablespoon butter, bouillon, lemon peel and poultry seasoning; stir in boiling water. Cover with foil. Bake at 400° for 5 minutes. Remove from oven; stir. Arrange fish over rice. Sprinkle with lemon juice, paprika and salt to taste and dot with remaining butter. Bake, covered, for 25 minutes or until fish flakes easily with fork. Garnish with lemon wedges and parsley.
Mix oleo, molasses, sugar and eggs; beat well. Add dry ingredients; mix until all ingredients are moistened. If dough is not stiff enough, add more flour (dough gets firmer when cold). Refrigerate the dough several hours or overnight. Make into small balls and roll in granulated sugar. Do not flatten. Bake on ungreased cookie sheet for 8 to 10 minutes in 375° oven. Store in airtight container. They freeze real well.
In a heavy pan or skillet in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup of water; reduce heat to low and cover. Simmer 2 hours or until meat is tender. Turn occasionally. Add vegetables. Cover and cook 40 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables onto platter. Over medium heat, cook sauce until slightly thick. In a cup, stir together the flour and 1/4 cup of water until smooth. Gradually stir into sauce mixture, stirring constantly until thick. Serve with roast. Serves 8.
Combine 2 cups flour, yeast and 1 1/4 teaspoons sugar substitute in a large bowl. Combine milk, 1/3 cup margarine and salt in a small saucepan; heat until mixture reaches 120° to 130°. Add liquid mixture to flour mixture. Add eggs and beat at low speed of an electric mixer 30 seconds. Increase speed to high and beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough.
Saute onion and pepper. Mix all ingredients, except for cheese. Pour into microwavable dish. Sprinkle cheese on top. Microwave until cheese has melted.
Saute in oil the onions and garlic, then add flour, onion tops and parsley. Cook on low heat for a few minutes. Add about 1/2 cup water; simmer until almost done. Add fish and cook on a low fire until fish is done. Season to taste.
Toast the almonds and sesame seed. Mix cabbage and onion in large bowl. At last minute, add sesame seed, almonds and crushed Top Ramen (uncooked). Pour the dressing over top and toss together.
Brown hamburger and onions. Drain. Add beans, ketchup, vinegar, Worcestershire sauce and sugar. Stir together. Bake at 375° for 1/2 hour or until liquid has cooked out some.
Layer lettuce, green peppers, celery, onions and peas. Spread with mayonnaise and sprinkle with sugar. Top with the Cheddar cheese and then crumble the bacon on top. Cover and refrigerate for at least 4 hours or overnight.
Put rice, soup, bouillon and onion in casserole dish and add meat, if desired. Mix well. Cook at 350° until rice is done.
Spread butter on bread. Fit 6 slices, buttered side down, in an 11 x 7-inch glass baking dish. Sprinkle 1 cup berries on top. Layer with remaining bread, buttered side down, and berries. Whisk eggs with sugar, then milk in bowl. Pour over bread, pressing gently. Let stand 30 minutes. Preheat oven to 350°. Place baking dish in larger pan in oven. Pour boiling water in larger pan to come to within 1-inch up sides of dish. Bake 50 minutes or until center is set. Cool on wire rack. Sprinkle with confectioners sugar. Makes 6 servings.
Saute onions and celery in butter; drain. Cook rice and broccoli. Mix drained broccoli, onions and celery, then soups and cheese. Line buttered dish with half the rice; pour in vegetable mixture. Cover with paprika. Bake at 375° for 15 to 20 minutes.
Mix oil and sugar together. Add eggs, one at a time. Stir in pumpkin. Sift flour, cinnamon, nutmeg, cloves, salt, baking powder and soda together. Add to pumpkin mixture. Pour into 2 (5 x 9-inch) loaf pans. Bake for 1 hour and 15 minutes at 350°.
Combine chocolate and shortening in a double boiler on low heat; melt chocolate. Pour into a large mixing bowl. Stir in pretzel sticks and peanuts. Spread into a buttered 15 x 10 x 1-inch jelly roll pan. Chill until set. Break in pieces.
Scald milk. Beat eggs well. Mix sugar, salt and cornstarch to eggs. Stir constantly while adding the hot milk. Cook in double boiler, stirring until the mixture thickens and coats a spoon. Cool and add flavoring. Chill overnight. It is better real cold. Will keep well 2 or 3 days.
In skillet, cook sausage and onion. Drain off fat. Stir in sauce and seasonings. Simmer for 10 minutes. Stir occasionally. Cook broccoli until tender; drain well. Cook noodles. Combine eggs, cottage cheese, Parmesan cheese and broccoli. Layer 1/2 noodles and 1/2 cottage cheese mixture. Top with 1/2 Mozzarella cheese. Repeat layers except cheese. Cover with foil. Bake at 375° for 25 minutes. Uncover. Add cheese and bake 10 minutes more. Let set 10 minutes.
Combine all ingredients and mix in broccoli. Pour in casserole dish and cover. Cook for 30 minutes in oven at 350°. Remove cover and cook another 15 minutes. Serve.
Chop onion and pepper very fine. Add all other ingredients. Serve with your favorite chips.
Combine ingredients in order given. Stir briefly after adding each ingredient. Makes about 2 1/2 cups. Good served with taco salad or taco chips.
Melt butterscotch morsels over boiling water. Add peanut butter. Stir in chow mein noodles. Add salted nuts. Drop by teaspoon onto waxed paper; put into refrigerator.
Combine meat, onions, sugar and chili powder and saute until meat changes color. Add tomatoes and pintos and simmer for 15 minutes. While this cooks, mix cornbread: corn meal, flour, sugar, salt, baking powder, egg, milk and cooking oil. Mix well. Put meat mixture in a greased casserole, then put cornbread over and cook at 425° for 25 to 30 minutes.
Combine all ingredients, except egg whites. Beat egg whites and fold in. Shape into 2 1/2 to 3-inch cakes. Saute in melted butter over low heat until browned.
Cook beans, onion, bell pepper and sausage. When done, add beef bouillon cubes.
Melt margarine. Add graham cracker crumbs, peanut butter and confectioners sugar. Mix well and spread in 13 x 9-inch pan.
Combine crushed potato chips (can use different flavors if desired), garlic and pepper. Dip chicken in melted butter. Roll in crumb mixture. Place chicken, skin side up, in greased pan. Be sure pieces do not touch each other. Sprinkle with remaining butter and crumbs. Bake at 375° for about 1 hour without turning. Makes 4 servings.
Combine all ingredients and mix well. Press firmly into 10 1/2 x 15 1/2-inch jelly roll pan. Bake 10 to 12 minutes until golden brown at 450°. Cool thoroughly. Cut into bars.
Spread 1 cup spaghetti sauce in 9 x 13-inch pan. Layer 1/3 each of noodles, cottage cheese and Mozzarella cheese. Repeat twice. Pour water around the sides of the pan; cover tightly with foil. Bake at 350° for 1 hour. Remove foil and bake 15 minutes or longer, until noodles are tender. Let stand 20 minutes before serving. Serves 6.
Mix graham cracker crumbs, 2 tablespoons sugar and enough melted margarine to hold the crumb mixture together. Press mixture into bottom and sides of spring-form pan. Place pan in freezer. Mix cream cheese, sugar, and cornstarch in mixer. Add egg and egg whites, then sour cream. Pour into spring-form pan. Place pan in preheated oven of 375°. Bake for 10 minutes; turn oven to 300°. Bake for 10 minutes. Turn oven to 225°. Bake for 85 minutes. Turn oven off. Leave in oven for 45 minutes. Take out of oven. Cool completely, then refrigerate.
Combine pudding and pineapple with juice and beat. Add sour cream and sugar. Beat slowly for 1 minute. Pour in shell and chill for 3 hours.
Mix beef, 1 1/4 cups bread crumbs, egg, salt, onion powder, Italian seasoning, garlic powder and black pepper. Add tomato sauce and mix well. Shape into loaf and place on jelly roll pan. Bake at 350° for 40 minutes.
Combine flour, baking powder, salt, sugar and pecans in a large bowl. Add egg, pineapple, milk, margarine and vanilla. Stir until just moist. Put in	muffin	tins. Makes approximately 18 muffins. Bake at 400° for 20 to 25 minutes.
Preheat oven to 375°. Lightly grease a 2-quart casserole. In hot butter in large skillet, saute onion until golden (about 5 minutes). Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix well. Layer half the rice mixture in bottom of casserole. Layer half the chilies; sprinkle with half of cheese. Repeat. Bake, uncovered, 25 minutes or until bubbly and hot. Sprinkle with chopped parsley.
Cream butter and sugar. Add beaten eggs and bananas. Sift flour and soda together. Stir into butter mixture. Fold nuts, chips and cherries into batter. Divide batter into two greased 9 x 5-inch or four 7 1/2 x 3 3/4 x 2 1/4-inch loaf pans. Bake at 350° until toothpick is clean and bread starts to pull away, 9-inch pan for 60 to 65 minutes; 7 1/2-inch pan for 50 to 55 minutes.
Filling: Separate yolks from egg whites. Mix yolks with 1 1/2 cans condensed milk and beat with fork. Add lemon juice and stir well. Pour in crust. Top with meringue or Cool Whip.
Saute peppers and onions in butter. Add seasonings, tomatoes, soup and cheese, stirring often and cook over medium heat. Add cleaned, raw shrimp. Cook until shrimp are pink, about 7 minutes. Serve over rice.
Melt margarine in iron frying pan. Bake at 400° for 20 minutes.
Boil the raisins in water. Set aside to cool. Cream the shortening and add sugars. Add eggs one at a time. Combine flour with dry ingredients. Add to mixture. Add oatmeal and mix. Add raisins, water and chocolate chips. Bake at 350° for 10 to 12 minutes.
Stir cream cheese until smooth. Mix well with hot Jell-O. Add pineapple, 7-Up, vanilla flavoring and sugar. Refrigerate until firm in shallow pan. Cut in squares and serve on lettuce leaf.
Cook first 4 ingredients until thick, stirring all the time. Pour over cooked, diced potatoes with chopped onion. Add mayonnaise. (Lightly salt potatoes before pouring on dressing.)
Mix well; put in freezer. Stir occasionally until slushy (to keep sugar from settling). To serve, put 3 tablespoons of slush in a large glass and fill with 7-Up. If using small glasses, use 2 tablespoons of slush.
Melt the 2 tablespoons butter in bottom of 9 or 10-inch cake pan. Add 1 cup brown sugar and 1/2 cup nuts. Spread evenly. Drain the crushed pineapple, reserving 3/4 cup of syrup. Spread drained pineapple on top of sugar mixture and set aside.
Place 1 1/2 cups flour, yeast and sugar in a large bowl. Mix well. Heat liquids and butter to hot (110° to 120°). Pour into flour mixture and beat at medium speed for 3 minutes. Stir in remaining flour. Let rise until double. Bake at 375° for 15 minutes or until done.
Melt butter in saucepan. Add garlic and shrimp. Saute for 3 minutes and add Italian salad dressing. Stir until mixed well and shrimp turn pink. Remove from heat and serve over hot cooked rice.
Heat soup over low heat. Add cheese, milk and margarine. Next, add chicken, peppers, onion and sour cream. In a frying pan, pour enough oil to cover the bottom, then dip tortillas until soft. Put in layers and pour sauce over each. Top with cheese. Bake at 325° for 20 minutes.
Mix all ingredients. Bake in iron skillet. When ready for use, crumble and mix with turkey or chicken broth. Bake at 350° until golden brown.
Cook rice according to package directions. Set aside. Brown sausage in large skillet over medium heat about 10 minutes, stirring until sausage crumbles and is no longer pink. Add onion and red bell pepper to sausage mixture, and saute 3 minutes or until vegetables are tender. Drain. Return sausage mixture to skillet over medium-high heat, and add mushrooms and water chestnuts. Saute 3 minutes or until mushrooms are tender.
Simmer kielbasa in 1/2 cup water (covered) for 20 minutes. Cook shells and drain. Drain and slice kielbasa. Set aside. Cook bacon and drain. Reserve 3 tablespoons drippings. Crumble bacon and set aside. Cook mushrooms in drippings for 2 minutes. Stir in sugar, flour and pepper. Add the 3/4 cup water and vinegar. Cook and stir until thickened and bubbly. Add kielbasa, shells, bacon and parsley. Toss together.
Combine butter and flour; stir in sour cream. Drop by tablespoons into greased miniature muffin tins. Bake at 400° for 15 minutes. Yields 36 rolls.
Place broccoli in bottom of a 9 x 13-inch pan. Add chicken. Layer cheese. Add mixed soup and mayonnaise. Pour over top. Place sliced chestnuts on top. Bake at 350° for 45 minutes. Remove from oven and sprinkle onion rings on top. Bake 15 minutes longer.
Boil sugar, salt, butter and milk 6 minutes and stir constantly. Mix chocolates, marshmallow cream and nuts. Pour boiling syrup over chocolate mixture and mix until all of the chocolate melts. Pour into very lightly greased pan and let stand a few hours before cutting.
Combine chicken, onions, cloves, salt, pepper and water in a large pot. Cover and cook on low heat for 30 to 40 minutes or until tender. Remove chicken and cool quickly, saving broth. Bone chicken and cut into 1-inch pieces. Cook spaghetti as package directs; drain and set aside. Mix soup, sour cream, Cheddar cheese, sherry and peppers in a saucepan. Stir over low heat until heated, but do not boil! Cook mushrooms in chicken broth about 10 minutes.
In medium saucepan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add butter, stirring constantly. Bring to a boil over medium to high heat. Boil 1 minute. Remove from heat.
Cut chicken into 1/2-inch pieces. Saute onion and garlic, then add chicken and cook chicken over medium heat until white. Add carrots and cook for 4 to 5 minutes, stirring occasionally. Season with pepper and thyme. Add mustard and stir until incorporated. Sprinkle flour over mixture and stir in while continuing to cook for 3 to 4 minutes. Add broth and wine. Simmer for about 10 minutes. Serve over rice or noodles.
Combine melted margarine and graham crackers. Put in a 13 x 9 x 2-inch pan.
Place rice in bottom of greased 12 x 8-inch baking dish. Layer broccoli, ham, mushrooms and cheese over rice. Combine soup, mayonnaise and mustard. Mix well. Pour over ham; sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes or until thoroughly heated. Makes 8 servings.
Heat oven to 350°. Spray rectangular pan, 13 x 9 x 2-inches, with cooking spray. Stir together graham cracker crumbs, pecans, brown sugar and butter in medium bowl. Press evenly in bottom of pan. Arrange peaches over crust. Sprinkle with cinnamon-sugar. Stir together Bisquick mix, sugar and milk in medium bowl. Pour over peaches. Bake 55 to 65 minutes or until edges are deep golden brown and center is slightly brown. Serve warm. Store covered in refrigerator. Makes 12 servings.
Wash cukes and pack in gallon jars. Add to each jar: pickling spice, alum and salt. Cover this with vinegar and let sit for 90 days. After 90 days, remove from jars and pour out vinegar. Rinse off and slice real thin. Add 1 cup sugar to every 2 cups cukes and set overnight. Stir as often as you can. Put in any container and pour juice over the cukes. Containers do not have to be sterilized or sealed.
Sift together dry ingredients. Mix beaten egg, milk and melted fat. Add to dry ingredients. Add raspberries. Bake at 425° until slightly browned.
Put 3 pieces of pecan halves together to form cluster for each piece of candy. Put one Kraft caramel on top of each cluster of nuts. Put in oven on low temperature until caramel is soft enough to spread over nuts. Do not get caramel too hot or too soft to spread. Melt Hershey's Kisses in double boiler and then spread over top of each piece of candy.
Crush pretzels (not too fine). Press into 9 x 13 pan. Bake at 400° for 8 minutes. Let cool. Mix together cream cheese, sugar and Cool Whip. Put on pretzel mixture. Mix Jell-O with water. Stir in berries. Let stand 10 minutes and pour on top of the cream cheese mixture.
Brown chicken in oleo; remove chicken from pan and put in chopped onions, carrots and celery. Brown lightly. In a large skillet or pot, combine chicken and vegetables. Add 1 to 1 1/2 cups of water; pour in wine. Cook, covered, at low temperature for 30 minutes. Add mushrooms and simmer for 25 minutes. (If a lot of liquid is left in pot, add 2 tablespoons of cornstarch, stirring constantly.) Serve over rice.
Brown beef, bacon and onions in a pan. Pour into pot with remaining ingredients. Simmer one hour. I leave out the liquid smoke. I also bake mine in a slow oven in a bean pot.
Combine molasses, applesauce, eggs and orange juice. Mix well. Stir in flour, baking soda, cinnamon and salt. Mix well. Stir in carrots and nuts. Pour into 2 greased 9-inch round pans or one 9 x 13-inch. Bake at 350° for 30 to 35 minutes.
Grease an 8 x 11-inch or 9 x 13-inch pan. Spread first tube of rolls in pan pinching together at seams. Mix cream cheese, sugar and egg yolk until light and fluffy. Spread over rolls. Cover mixture with second tube of crescent rolls, pinching seams together as done with bottom layer. Bake at 350° for 30 minutes. Great for breakfast, brunch or anytime! Delicious! Serves 8 at 114 calories or 12 servings at 76 calories.
Combine all ingredients. Place in a buttered 2 quart casserole dish. Bake in a preheated 350F oven for 1 hour.
Chop fruit and nuts. Raisins don't need chopping and mixed fruit is already chopped. Flour all fruit, raisins and nuts with 1 cup of flour. Before you flour it, save back a few pieces of cherries, pineapple, dates, figs and unchopped nut halves to decorate cake. Set floured mixture aside. Cream margarine and sugar; while still beating add eggs, one at a time and then mix in milk, extracts and spices. Add the remaining 2 cups flour and beat well. Using a large pan, mix floured ingredients with batter using hands to mix well.
Beat eggs; add sugar. Put baking powder in flour; add alternately with cream. Bake at 300° for 30 minutes.
Brown meat and onions. Drain. Add all ingredients. Pour into a greased casserole dish and bake until rice is done. Bake at 350° or microwave on High for 10 to 15 minutes.
Melt shortening. Add sugar and mix well. Add egg and mix again. Sift flour, baking powder and salt together. Blend dry ingredients into sugar and egg mixture. Add vanilla and raisins and mix well. Pour into greased 8-inch pan or double recipe and pour into a 9 x 13-inch cake pan. You can ice these bars with a thin powdered sugar icing. Bake at 350° for 30 minutes.
Soak beans overnight or cover with water 2-inches above beans and bring to boiling. Boil them for 3 to 4 minutes, then let them sit for an hour. Drain the water and refill to 2 to 3-inches above beans. Add all other ingredients, except potatoes. Bring to boil, then simmer for 30 minutes. Add potatoes and cook until potatoes are done.
Brown pork chops. Place 1 1/3 cups Minute rice in oblong baking dish. Pour orange juice over rice. Place in chops. Pour chicken with rice soup over rice and chops. Brown in oven at 350°.
Cook broccoli and drain. Mix all ingredients and top with crackers. Bake at 400° for 30 minutes.
Mix butter and sugar. Add eggs, flour, whipping cream and flavorings. Bake at 325° for 1 hour and 10 minutes. Frost, if desired.
Mix cheese and margarine. Add flour and mix well. Add rice cereal and mix well. Shape into small balls and place on a greased cookie sheet. Flatten each ball with a fork and bake at 375° for 12 to 15 minutes.
Mix first 5 ingredients. Spread on opened dinner rolls. Add ham and cheese; top with dinner roll. Cover with foil and heat in a 350° oven until cheese melts, about 20 to 25 minutes.
In a microwave-safe bowl, microwave chili and cheese on High until melted. Stir occasionally while cooking. Remove and add hamburger. Serve hot with nacho chips.
Brown beef. Add spaghetti sauce, water, salt and sugar. Boil several minutes. In 9 x 13 pan, layer 1/3 sauce, 1/2 uncooked noodles, 1 cup cottage cheese and 1/3 of cheese. Repeat layers, ending with the sauce and cheese. Cover with foil and bake at 350° for at least 1 hour to 1 hour and 30 minutes. Remove from oven. Remove foil and let stand for 10 minutes.
Peel skin from potatoes; cut into small cubes. Place potatoes in medium-size pot; fill with water and place on medium heat for 1/2 hour. Stir potatoes, with butter, cream, garlic powder, onion, parsley, green onions and cheese. Mix crabmeat into potato mixture lightly. Place mixture in baking pan sprinkle generously with paprika. Bake, uncovered, at 400° for 20 to 25 minutes. Serves 8.
To Prepare: Trim off large leaves; remove tough ends of stems. Wash. If stems are thicker than 1 inch, make lengthwise gashes in each stem.
Put water and oleo in a pot and bring to a good boil. Put other ingredients together in a mixing bowl while water is boiling. Pour dry ingredients into pot, stirring constantly. Turn heat off as soon as dry ingredients have been added. Stir and mix well. Hand roll into hush puppies while hot. Fry in hot oil until brown.
Make a mixture of flour, cornmeal, salt and pepper. Slice tomatoes in 1/4-inch slices. Coat each slice with the batter mixture. Fry in skillet with small amount of oil. Brown on one side, then the other, turning only once. When they are tender, they are ready to serve.
Mix zucchini and sugar; let set a few minutes until sugar dissolves. Mix the rest of the ingredients. Bake at 350° for 45 minutes to one hour. Makes one large loaf or two small.
Grease and flour 10-inch Bundt pan. Preheat oven to 350°. Slice apples thin and toss with 5 tablespoons sugar and 2 teaspoons cinnamon. Set aside. Mix together flour, sugar, salt, eggs, oil, vanilla, orange juice, baking powder and soda. Blend on low for 1 minute, then at medium beat for 3 minutes.
Prepare a pie shell and set aside. Brown sausage and onion; drain fat. Add 2 tablespoons of flour and mix. Spread this mixture in unbaked pie shell. Mix eggs, milk and cheese together and pour over sausage. Add salt and pepper to taste. Bake at 375° for about 30 minutes. Let stand 5 or 10 minutes. Then serve.
Combine mix with oil, add spices, pour over crackers and mix well. Place on a cookie sheet and bake 15-20 minutes at 250°. Stir occasionally.
Preheat oven to 375°. Grease a 7 1/2 x 12 x 2-inch pan; set aside. In boiling water, cook lasagna noodles according to package directions; drain. Meanwhile, in a large saucepan, cook carrots, onion and garlic in oil. Stir in spaghetti sauce, water, oregano and salt. Simmer 15 minutes. Stir in zucchini and cook, uncovered, for 5 minutes.
Slice off 1 roll of cookie dough and line 9 x 12-inch pan. Mix other ingredients and spread on cookie dough. Slice other cookie dough and lay on top. Bake at 350° for 40 minutes.
Dissolve lemon jello in 1 c. hot water. Add rest of ingredients. Mix; place in oblong pan and place in refrigerator until set.