HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, powdered sugar, vanilla and salt until well combined. Ball into small bite sized balls and chill for 1 hour. Melt chocolate, adding 1/2 teaspoon oil if too stiff, until smooth. Grind peanuts. Dip balls 1 at a time into chocolate until covered. Roll candy ball in peanuts until covered. Refrigerate until set. Store in a cool, covered place.
Combine vanilla wafer crumbs and melted butter. Mix well; press into a 13 x 9-inch pan. Combine powdered sugar, soft butter, eggs and salt. Beat on high speed 15 minutes. Don't overbeat. Spread sugar mix on top of crushed pineapple. Spread whipped topping over fruit and crust layers, then sprinkle with nuts and cherry halves. Chill.
In large pitcher, combine soft drink mix and water. Mix well. Add orange juice. Mix. When ready to serve pour in punch bowl. Add white soda. Makes 20 servings (5 quarts).
Blend cold, then hot water into mixture of sugar, cornstarch and salt. Cook over low heat. Stir constantly until thick. Slowly blend egg yolks. Return to heat and cook 2 minutes. Add lemon juice and rind. Cook until desired thickness. Remove from heat. Add butter. Pour into cooked pie shell. Top with stiffly beaten meringue.
Combine all ingredients, except potato chips, and toss lightly. Sprinkle with 1/2 cup grated cheese and 1 cup potato chips. Heat at 400° for 20 to 25 minutes.
Cut large cucumbers into 4-8 pieces lengthwise. Let stand in ice water 8 hours or overnight. Pack into hot sterilized jars. Fill each jar with 2 pieces of garlic and pickling onion.
Cook ground chuck and drain. Combine all ingredients in a crock pot and cook 4-5 hours or until done.
Combine cabbage, pineapple, celery and green pepper. Mix thoroughly. Beat cream until stiff. Add vinegar, slowly, salt and pepper. Continue beating until well blended. Mix with salad ingredients. Chill.
Preheat oven to 350°. Beat eggs until light. Add oil and vanilla and beat until blended. Beat in remaining dry ingredients (except apples and nuts) for 30 seconds. By hand, mix in apples and nuts. Bake in a greased 9 x 13 inch pan for 45-60 minutes.
Put caramels, milk and oleo in a 1-quart glass measure cup. Heat on Medium to High in microwave for 4 to 5 minutes, until caramels melt. Arrange pecans in groups of 3 on buttered baking sheet. Spoon 1 tablespoon of warm caramel mixture over each group of pecans. Refrigerate, uncovered, for 30 minutes. Put chocolate chips in 2-cup glass measure. Heat on Medium for 5 to 6 minutes, until melted. Spoon enough chocolate over carameled pecans to cover. Allow to cool. Remove from sheet. Store in single layer in covered container in the refrigerator.
Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to the sugar and egg mixture; mix well. Stir in 1/2 cup M&M's plain chocolate candies; reserve remaining candies for decorating. Drop from teaspoon onto ungreased cookie sheet. Decorate tops of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes until golden brown. Makes about 6 dozen 2 1/2-inch cookies.
Brown hamburger; drain grease. Add and combine remaining ingredients. Simmer for 20 to 30 minutes. Serve on toasted bread.
Chop up all ingredients very fine and mix together. Form into ball and chill. Serve with assorted snack crackers.
Put brisket (any size) in pan. Pour 1/2 bottle of Woods Cook-In sauce. Bake, uncovered, at 275° for 3 hours. Turn brisket over. Pour on other 1/2 bottle of Cook-In sauce. Cover with foil. Cook 3 more hours at 275°. Cool. Lift from liquid. Wrap in foil. Refrigerate 24 hours or more. Heat in oven. Slice and serve.
Grease and flour 2 round 8 or 9 x 1 1/2-inch layer pans. Combine all ingredients except frosting. Blend on low 30 seconds, then beat on medium speed 3 minutes. Pour into pans and bake at 350° for 35 to 40 minutes. Cool and frost.
Place salmon, skin side down, in baking dish which has been sprayed or greased and lined with aluminum foil. Mix the vegetables, mushrooms, pimentos and parsley; put over fish. Mix rest of ingredients and pour over fish. Wrap foil over fish and seal tight. Bake or grill 25 to 30 minutes at 350° or until flakes.
Sprinkle the shredded cabbage with salt. Toss well and let stand 1 hour. Drain off any excess water. Add the carrots and peppers and mix well. Combine vinegar, sugar, water and seed in saucepan and boil for 1 minute. Cool. Pour over cabbage and spoon into freezer containers and freeze. Thaw before serving. May be put back in the freezer and taken out when you need it again. Will surprise you how crisp it gets.
Dice all vegetables and fruit. Cut fish into 1/2-inch cubes and boil in shrimp boil until white. Mix all together. Serve with crackers.
Soak and wash beans. Cover with water to 2 inches above beans. Let soak overnight. Drain beans; place in heavy kettle. Add to beans the soup base, onion, garlic and salt. Reduce heat and simmer for 2 hours; stir occasionally. Add chicken, chillies, cumin, oregano and pepper. Cover and cook for 30 minutes. Sprinkle cheese over each bowl of soup as it is served.
Melt butter; add sugar. Cream together. Add other ingredients and mix well. Bake in 8 x 8-inch or 9 x 9-inch pan at 350° for 25 to 30 minutes. Cut into 1 1/2-inch squares.
Mix all ingredients thoroughly and put in 2 unbaked pie shells. Cook at 350° until lightly brown and inserted toothpick comes out clean.
Mix together lemon supreme cake mix, beaten eggs and Cool Whip. Drop small amounts of dough from teaspoon into powdered sugar without much handling of dough, make sure each drop of dough is coated with powdered sugar. Place on a greased cookie sheet and bake at 350° for about 8 minutes.
In a large skillet in oil, saute chopped garlic clove. Remove and discard garlic. Add chopped onion to pan and saute until translucent. Remove sauteed onion to large casserole. Saute sausage pieces; remove and drain well.
In a large bowl, combine cabbage, apples, carrots, pineapple, onion and raisins.
Sift dry ingredients. Add to liquid ingredients, mixing gradually on medium speed. Batter will be thin. Bake at 350° for 30 to 35 minutes. This recipe makes 2 cakes for a large crowd.
Mix all ingredients together and sprinkle pecans on top. Bake in 350° oven for 15-20 minutes. Best served on Ritz crackers.
In an 8 x 8 x 2-inch baking dish, arrange fillets with thicker portions toward edge of dish. Turn under thin portions to obtain even thickness. Spoon salad dressing over fish. Pat on crushed chips.
Mix the first 4 ingredients; boil 5 minutes, stirring all the time. Add vanilla when removed from heat. Serve hot or cold.
Mix sugar and flour. Beat eggs before adding. Add buttermilk and vanilla. Bake at 400° until top is brown, then bake at 300° for approximately 1 hour.
Spread 1 side of each ham slice with 1 tablespoon cream cheese. Place 1 pickle on edge of each ham slice. Roll ham slice around pickle; press edges to seal. Cover. Refrigerate 1 hour. Cut each piece into 6 slices. Serve with assorted vegetable dippers, cheeses, etc.
Preheat oven to 350°F. Mix the lemon pie filling in with the dry angel food cake mix. Bake in a 9x13 baking pan for 30 minutes. If desired, bars can be topped with chopped nuts or coconut.
Combine chicken, celery, salt, mayonnaise and olives. Spread each slice of bread with 1 teaspoon butter, then with 3 tablespoons chicken salad mixture. Trim crusts and cut each slice crosswise into four finger sandwiches. Yield: 16 open-faced finger sandwiches.
Dredge beef with mixture of flour, salt and pepper. Brown in hot oil. Add onions and garlic; cook until onions are transparent. Add beer, soy sauce, Worcestershire sauce, steak sauce, thyme and bay leaves. Bring to a boil; cover. Reduce heat; simmer for 1 hour. Add tomato juice; simmer for 30 minutes. Add peas; simmer for 10 minutes longer or until vegetables are tender. Remove bay leaves.
Put Marshmallow Creme in large mixing bowl. Mix sugar, water and salt in pan and bring to rolling boil. Boil for 2 minutes. Pour into Marshmallow Creme and beat until candy loses its luster. Add vanilla and nuts. Beat to mix, and drop onto wax paper from teaspoon. Let set to cool.
Mix cheese, 1 egg, salt and pepper and set aside. Knead together flour, milk and 1 egg. Roll dough thin and cut into 3 or 4 inch squares. Put 1 tablespoon cheese mixture on square, fold over and seal edges. Slowly cook in salted water or chicken broth 10 to 15 minutes or until they rise to the top. Take out and let drain. Fry in butter until brown.
Cream together sugar, egg and butter. Add buttermilk and mix. Add rest of ingredients. Refrigerate dough overnight. Using a spoonful of dough, roll into a pencil thin strip. Form into figure 8 and place on greased cookie sheet. Bake at 400° for 5 to 7 minutes. Remove only 1/4 of dough from fridge at a time.
Chop green onions and celery. Saute onions and celery. In a large soup pan, add fillets to vegetables. Add all ingredients, juices from clams, crabmeat and shrimp. Bring to a boil. Simmer for half-hour to heat through.
Combine first 3 ingredients. Spread in 13 x 9-inch pan. Put chopped onion on top. Then add shredded lettuce. Add tomatoes and shredded cheese just before serving. Serves 8.
Combine all ingredients, except crumbs. Spoon into lightly greased 9 x 13-inch pan. Sprinkle with crumbs. Bake at 350° for 1 hour.
Mix and put in crock-pot or bake 45 minutes at 275° or until melted.
Combine turkey, celery, onion, water chestnuts, green pepper, pimiento, mayonnaise and lemon juice in 1 1/2-quart casserole. Cover. Microwave 10 minutes on #8 setting, stirring after 5 minutes. Sprinkle with corn chips and cheese. Microwave 1 minute on High or until cheese melts. Makes 4 to 6 servings.
Soften the yeast in milk. Mix together the flour, sugar and salt. Combine the potatoes, melted butter, cheese and eggs in a large bowl. Beat until well blended and add the yeast mixture and dry ingredients. Knead on floured board 5 to 8 minutes. Place in a greased bowl, cover and let rise 1 1/2 to 2 hours. Punch down and knead again for 2 minutes. Shape into a long roll and place in a well-greased angel food cake pan, pinching ends of dough together. Cover and let rise again for 1 hour. Bake at 375° for 25 to 35 minutes. Cool in pan about 10 minutes. Turn out onto foil; brush with butter for soft crust.
Melt margarine in large skillet. Add onion; saute until tender. Stir in cabbage, apple, salt, caraway seed, pepper, brown sugar, vinegar and water. Cover and simmer 50 to 60 minutes, or until cabbage is tender and flavors are well blended. Makes 6 servings.
Separate halves. Rub equal amounts of herb on both pieces of meat. Tie halves together. Grill over medium coals for 3 to 3 1/2 hours. Best results obtained by using rotisserie.
Brown beef and onions. Cook a few minutes. Add tomato sauce, spaghetti sauce and seasonings. Simmer 20 minutes. Cook noodles according to package directions. Drain. Line a large baking dish with a layer of noodles, a layer of meat sauce, then a layer of Mozzarella cheese. Repeat layers. Top with Parmesan cheese. Bake at 350° for 45 minutes.
In a good size baking dish, layer 1/2 rice, corn and tomato sauce with 1/2 cup water, onion, green pepper, ground beef, salt and pepper. Put remainder of rice, corn, tomato sauce and 3/4 cup water on first layer. Place bacon across top and cover with foil. Bake at 350° for 1 hour. Uncover and bake for 30 minutes longer.
Mix all ingredients with spoon. Pour into a 9 x 13-inch pan and bake 30 minutes at 350°. Ice with Cream Cheese Icing (see recipe).
Cook onion and celery in butter in skillet until tender. Add mixture to bread in large bowl. Sprinkle with seasonings, which have been combined. Add broth and egg. Mix well. Stuff bird immediately and roast. Makes 9 cups, enough to stuff a 12 pound bird. (Add more broth if not moist enough.)
Line bottom and sides of spring-form pan (9-inch) with ladyfingers. Whip cream. Whip cream cheese, sugar and vanilla. Whip cheese and cream together carefully. Pour mixture into pan. Chill 2 to 3 hours. Top with any flavor pie filling and chill thoroughly.
Cut eggs in half. Remove yolks and mash. Add vinegar and other ingredients. Refill egg whites. Garnish with paprika. Yields 16 deviled eggs.
Drain liquid from peas. Place	peas in pan or bowl. Add remaining ingredients and mix thoroughly. Store in jar in refrigerator. Remove garlic bud after one day. Store	at least two days and put to two weeks before eating.	Red kidney beans and garbanzo beans may be substituted. Do the same way.
Bring potatoes to a boil. Simmer 15 to 20 minutes or until soft and drain. In large bowl, beat potatoes with mixer until smooth. Add beaten eggs, 1/4 cup of the brown sugar, 1/4 cup of the oleo, salt and cinnamon. Add orange juice slowly and beat until fluffy. Scrape potatoes into large dish and smooth surface. Arrange pecans on top. Sprinkle remaining 1/2 cup of sugar over pecans. Drizzle top with remaining 1/4 cup of oleo (melted). Bake at 325° for 25 to 30 minutes or until bubbly.
Cream margarine and sugar. Add flour and nuts. Place in a 9 x 13-inch pan. Bake at 300° for 30 minutes or until crust is golden. Cool in refrigerator.
Mix all ingredients together. Mixture should be very moist. Form into small balls and roll each meat ball in flour to cover. Brown in melted margarine. Pour water and beef broth over meat and simmer for 30 minutes. Serve.
Split zucchini lengthwise; scoop out all of center pulp and seeds. Chop and put aside. Saute beef and onion in oil; drain fat.	Add rest of ingredients except margarine and cheese. Mix in pulp; pile into scooped out centers. Top with margarine and cheese. Bake	at 350° until tender (about 1 hour).
Melt Velveeta cheese and butter together. Add remaining ingredients. Stir and mix well. Put into 2 greased 9 x 13-inch pans.
Mix all ingredients well and place in microwave to heat thoroughly. Serve with dip size Fritos.
Dissolve the jello in the 3/4 cup boiling water. Cool slightly. Add the mashed banana, strawberries and pineapple with juice to the jello. Pour half of mixture into a serving bowl; put into refrigerator to set. When set, spread sour cream over and then pour remaining jello mixture over top of sour cream. Let set completely. Serve.
Trim off white ends of asparagus; slice diagonally. Bring water to a boil and boil asparagus 3 to 5 minutes until tender-crisp. Drain. Mix remaining ingredients and marinate asparagus at least 1 hour. Serve cold.
In a large saucepan, combine sugar, cocoa, water and salt. Cook over low heat, stirring constantly until cocoa dissolves. Stir in milk. Cover over medium heat until hot. Do not boil! Makes four 9-ounce servings.
Mix the first 3 ingredients and let stand for 24 hours. Boil the remaining ingredients just to boiling point and then add the vegetables to marinate. Keep in refrigerator for 12 hours before use.
Cream shortening and sugars. Add eggs. Beat together. Add vanilla, salt and soda. Beat together with flour. Stir in oatmeal. Drop by spoon (heaping teaspoon) onto nonstick cookie sheet. Bake at 350° for 12 to 15 minutes or until golden brown.
Grease a 13 x 9 x 2-inch pan. Mix all ingredients together. Spread in pan. Bake at 350° for 25 minutes, until brown. Serve warm.
Mix everything together and	pour into a (deep pie) shell. Bake at 300° for 40 to 45 minutes.
For frosting, melt first 4 ingredients and boil for 1 minute. Add vanilla and let cool.
Grease and flour 9 x 13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake according to directions. Pour over nuts and coconut. Melt margarine, mix with cream cheese and powdered sugar until creamy. Spoon over cake mix. Bake at 325° for 1 hour.
Stir all ingredients together, except cheese. Pour into casserole. Bake, covered. The last 5 minutes, add triangles of Cheddar cheese. Bake, uncovered, until cheese is melted in 375° oven for 35 minutes.
Cut up tomatoes and place in 12-quart kettle, heat until hot. Gradually add chopped vegetables, always maintaining a boil. Add sugar, salt and spices. Simmer 20 minutes; uncovered. Put through food mill. Pour hot juice in hot jars leaving 1/2-inch headspace. Adjust lids. Pressure can at 5 pounds for 15 minutes for pints or 20 minutes for quarts.
In a large skillet over medium heat, cook beef, onion, peppers and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, salt and rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.
Mix and press in 9 x 13-inch pan. Bake 20 minutes at 350°.
Sift together first 5 ingredients. Combine eggs, sugar, oil and pumpkin. Beat well, then add flour mixture. Bake at 350° for 40 minutes. Use 13 x 9 x 2-inch pan or Bundt pan. Cool and cover with Cream Cheese Frosting.
Brown beef with onion and bell pepper. Drain well. Add beans and rice. Simmer for about 15 minutes. Serve with cheese and chips.
Saute celery, onion and pepper until soft. Add pineapple chunks, juice, vinegar, soya sauce and cornstarch. Add shrimp; let simmer 10 to 15 minutes. Serve over rice. Serves 4. Double for family.
Mix well and roll into balls. Roll in 1/2 package of chipped ham or nuts.
Sift together flour, spices, salt, baking powder, soda and sugar. Add shortening, bananas and eggs. Beat until smooth, about 2 minutes. Fold in rolled oats. Add chocolate chips. Drop by teaspoon on a greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 3 1/2 dozen cookies.
Set beans aside for now. Mix all ingredients, except for onion and bacon, together. Heat for 5 minutes until smooth. Slice onion into thin slices and cut bacon into 1-inch pieces. Use 2-quart casserole. Arrange alternate layers of baked beans, onion and beans. Pour hot sugar mixture over. Cover and bake 45 minutes at 350°. Uncover; add bacon to top and bake, uncovered, for 30 more minutes.
Mix and set aside food coloring and Nestle Quik. Mix well so you don't have bits of chocolate pieces. Cream shortening and sugar; add eggs and the color paste. Beat 10 minutes (YES - 10 MINUTES). Add buttermilk and slowly add flour, then salt and vanilla. Remove from mixer. Mix vinegar and soda in a cup separately and mix well. Add to mixture by hand. Bake in 3 (8-inch) pans that are greased and floured for 30 to 35 minutes at 350°.
Mix juice from pineapple, cherries and boil. Make it 1 cup by adding water, if needed. Add jello, cream cheese, pineapple, cherries and nuts. Mix well. Add 2 small Coca-Colas and congeal.
Cook onions for 5 minutes after water returns to a boil; drain. Gently fold mushroom soup into drained onions. Melt margarine; mix in bread crumbs and sprinkle over onion mixture. Spray casserole dish with nonstick shortening; bake at 350° until brown and bubbly, 20 to 30 minutes.
Cut together first 3 ingredients as for pie crust. Sprinkle evenly over 12 or 13-inch pizza pan. Press firmly and bake at 325° for 15 to 20 minutes or until light golden brown. Cool.
Cook squash until tender. Drain and mash. Mix sugar, mayonnaise, onion, egg, salt and pepper with squash. Place in casserole dish. Top with cracker crumbs, grated cheese and melted butter. Bake 35 to 40 minutes at 350°.
Sift flour, sugar and salt into large bowl. Combine margarine, baking cocoa, shortening and water in saucepan. Bring to a boil, stirring constantly. Add to flour mixture; mix well. Add eggs, vanilla, soda and buttermilk; mix well. Pour into greased and floured 11 x 18-inch cake pan. Bake at 350° for 30 minutes. Pour frosting over hot cake. Yield: 15 servings.
Cook flour and milk until thick, stirring constantly. Cool until completely cold. Add sugar, shortening and vanilla and beat until icing is of spreading consistency.	It should be fluffy, almost like whipped cream.
In a mixing bowl, combine preserves, soy sauce, lemon juice, onion, parsley and oregano. Add chicken pieces and turn several times, coating them well with sauce. Refrigerate overnight, turning pieces several times. Remove from sauce and place in a single layer in a baking pan. Bake, uncovered, in a 375° oven for 45 to 50 minutes or until chicken is tender and lightly browned. Brush with sauce several times during cooking. Brush remaining sauce on chicken just before serving.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise on (lightly greased) 15 x 10 x 1-inch baking sheet. Press over bottom and 1-inch up sides of pan; seal perforations. Bake 15 minutes or until golden brown. Cool completely. Spread sour cream over crust. Sprinkle with salt and pepper. Top with remaining ingredients; drizzle buttermilk dressing over top of pizza; cut into squares. Keep refrigerated until ready to serve.
Combine ham, pork and bread crumbs. Add eggs and pepper. Mix well. Chill. Form into 10 balls and set aside. Drain pineapple and reserve 1/2 cup juice. Put juice and sugar in saucepan. Add vinegar and mustard. Cook over low heat until sugar is dissolved. Arrange pineapple in a 9 x 13-inch ungreased pan. Place a ham ball on each slice. Pour sugar mixture over all. Cover and bake at 350° for 1 hour and 10 minutes.
Beat oil, club soda and eggs together. Add cake mix and nuts. Mix 5 minutes with mixer. Bake at 350° for 50 to 55 minutes in a tube pan, greased and floured. Cool.
Dissolve jello in 1 cup hot water. Bring to a boil and add pineapple and sugar. Combine this with the jello. Cool. Then add miniature marshmallows. Let stand until it begins to jell. Then add pecans, Cool Whip and grated Cheddar cheese. Mix and chill.
Combine candy and 1/4 cup melted margarine in a saucepan. Place over low heat until melted. Stir constantly; cool. Cream sugar and 1/2 cup softened margarine until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in vanilla. Combine buttermilk and soda. Add to cream mixture. Add flour, beating well. Stir in candy bars and nuts. Bake in greased and floured 10-inch tube pan at 325° for 1 hour and 20 minutes.
Mix well the ground beef, dry milk, onion, bread (torn into small bits), Worcestershire sauce and 1/2 can tomato sauce. Put into small loaf pan and pour remaining tomato sauce over top. Bake at 350° for 45 minutes.
Mix eggs, salt, dry mustard and milk together. Layer in buttered 9 x 13-inch dish the bread, sausage, cheese and then egg mixture. Bake at 350° for 45 minutes to 1 hour. Serves 6 to 8.
You will need 1 heavy duty 1 gallon Ziploc freezer bag.
Beat eggs and stir in cottage cheese. Season to taste with salt and pepper. Pour into a buttered baking dish and bake at 325° for 1/2 hour.
Cook all ingredients in large pot for 4 hours. Remove meat from juice and slice. Place back in juice. If chuck roast is used, remove fat and separate meat in small pieces.
Cover wheat with cold water; let stand 30 minutes. Drain; press out as much water as possible. Place wheat, parsley, tomatoes, mint and green onions in a glass or plastic bowl. Mix remaining ingredients; pour over wheat mixture. Toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired. Recipe will feed 6.
Put spices in cheesecloth bag and add to other ingredients which have been pre-mixed. Cook until peppers are soft (preferably outdoors). Remove spice bag. Mash mixture through a strainer or fine colander to remove skin and seeds. Keeps indefinitely in typical hot sauce bottle with shaker top.
Combine butter, orange juice, brown sugar and curry powder. Peel bananas and cut into 1-inch chunks. Peel and slice peaches. Add bananas, peaches and pineapple to curry mixture. Stir to coat. Place ham in baking dish. Spoon fruit mix over ham. Sprinkle coconut and cherries over fruit. Bake at 350° for 35 minutes or until ham and fruit are cooked and coconut is lightly browned.
Mix flour, baking soda and salt. Cream together butter, shortening, sugar and vanilla. Add egg and cream until fluffy. Blend in milk. Add dry ingredients. `Drop by teaspoons on ungreased cookie sheet. Flatten with the bottom of a glass which has been dipped in sugar. Bake at 400° for 12 minutes. Makes 5 to 6 dozen cookies.
Mix flour, baking soda, cinnamon, and salt. Beat oil, sugar and eggs thoroughly. Add pineapple, carrots, coconut, and nuts. Pour into greased 13 x 9 inch pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack. Frost with Coconut Cream Frosting.