xiaoxl/recipe_data huggingface dataset:
Mini Frittatas with Quinoa
Category: breakfast-and-brunch
By Laka kuharica - Easy Cook

Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.

Ingredients:
1 ½ cups water
¾ cup quinoa, rinsed and drained
2  eggs
2  egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
¼ teaspoon ground white pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup. Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes.  Allow to cool at least 5 minutes in the pan before serving.  Serve hot or cold.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 213.3
Fat: 10.5 g
Saturated fat: 4.8 g
Carbohydrates: 15.5 g
Sugars: 0.8 g
Dietary fiber: 2.1 g
Protein: 14 g
Cholesterol: 86.3 mg
Sodium: 256 mg
Vanilla Porridge


Ingredients:
vanilla pod, cranberries, nectarine, maple syrup, walnuts, banana, oats

Directions:
Split the vanilla bean and scrape out the inside, then place in a saucepan with the oats and almond milk. Heat over a medium heat for 5 minutes, stirring regularly.
Meanwhile, slice the nectarine, banana and crush the walnuts.
When the porridge is ready, top with the fruit, nuts and maple syrup.
Kela Ka Raita (Yogurt and Bananas)


Ingredients:
plain yogurt, bananas, coconut flakes, green chili pepper, lemon juice, ground coriander, cinnamon, salt, fresh cilantro leaves

Directions:
In a medium mixing bowl, beat yogurt until smooth.  Stir in bananas, coconut, chili, lemon juice, coriander, cinnamon, and salt.
Cover bowl and chill at leat 1 hour.
Just before serving, sprinkle chopped cilantro leaves over raita.
Simple Almond Bread


Ingredients:
eggs, sugar, milk, flour, salt, baking powder

Directions:
Grease and sugar 4 medium sized or 2 large loaf pans., Cream together eggs and sugar., Add oil, milk, almond extract., Stir together flour, salt, and Baking powder, add to wet ingredients., Pour into pans., Bake 45 minutes or until knife inserted comes out clean, in 350 degree oven.
Party Mix


Ingredients:
cheese, margarine, Worcestershire sauce

Directions:
Mix dry ingredients and heat in 250 degree oven for 1 hour.
Melt margarine and add worcestershire sauce and garlic salt.
Pour butter mixture over dry indredients; mix well and heat 1 more hour.
Stir about every 15 minutes.
DO NOT substitute sugar coated cereals.
Veal Lasagna


Ingredients:
olive oil, mushroom, butter, onions, garlic cloves, flour, milk, sherry wine, salt, white pepper, fresh nutmeg, dried thyme, dried basil, dried oregano, romano cheese

Directions:
In 12-inch skillet brown meat in olive oil in batches; set aside.
Add mushrooms to skillet and saute until golden.
Return meat to skillet, reduce heat to low, cover and simmer 30 minutes until tender stirring occasionally.
In 3qt saucepan saute onions and garlic in butter until tender, about 5 minutes.
Stir in flour and cook a minute or two.
Add milk and chicken stock, stirring until thickened.
Add meat and mushroom  mixture, sherry, salt, nutmeg, dried thyme,  dried basil, and dried oregano.
Simmer a few minutes stirring frequently.
Add cream.
Spoon a thin layer in bottom of 9x13-inch baking pan.
Arrange noodles over top lengthwise. Layer in about 1/2 meat mixture.
Repeat layers ending with noodles.
Cover dish tightly with foil and bake in 350°F oven  for 45 minutes.
Remove cover, and sprinkle with Romano cheese continue baking about 15 minutes or until lightly browned.
Florentine Style Steak -- Bistecca Alla Fiorentina


Ingredients:
garlic cloves, dried rosemary, coarse salt, pepper

Directions:
Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
The fillet will cook a little faster than the strip loin.  Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
Serve and enjoy!
Steamed Yellowtail With Kimchi and Daikon


Ingredients:
daikon radishes, garlic clove, sake, soy sauce, sugar

Directions:
Peel and slice the daikon into thin-bite-sized pieces.
In a microwave-safe dish, spread the daikon slices. Spread the kimchi on top of the daikon then add the fish on top.
In a bowl, combine sesame oil, grated garlic, sake, dashi stock, soy sauce, sugar, gochujang and gochugaru. Mix well until the ingredients are combined well.
Pour the sauce over the fish then cover or wrap the dish with a microwave-safe cling wrap.
Cook in the microwave for 5 minutes using 600W.
Add some chopped scallions on top then serve hot with rice.
Red Potatoes With a Flare


Ingredients:
butter, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

Directions:
Dice your potatoes with the skins on.
Place diced potatoes in a pot of water and boil until done.
Drain.
Add butter, let melt and toss well to coat all potatoes.
Combine all essence ingredients thoroughly. This essence will keep for several months in a container that is air tight.
Add 1 tablespoon of the essence to the potatoes. I normally use Original but I have also used his Baby Bam and others.
Chicken Broccoli Casserole W/ Cheese


Ingredients:
mayonnaise, cream cheese, heavy cream, boneless skinless chicken breasts, lemon juice, sharp cheddar cheese, garlic, black pepper, chicken bouillon cubes

Directions:
Line a 9x13 dish with broccoli.
Place chunks of raw chicken breast on top.
In sauce pan place mayo, cream cheese, cream, lemon juice, garlic, pepper and bouillon cubes.
Cook over low heat and stir until cream cheese melts and bouillon cubes dissolve and are incorporated.
Pour sauce over chicken.
Top with cheddar cheese, and bake for one hour at 350°F.
Pepperoni Pizza Puffs


Ingredients:
flour, baking powder, salt, egg, mozzarella cheese, parmesan cheese

Directions:
Preheat the oven to 375.
Grease 24-cup mini-muffin pan.
In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
Whisk in the milk and egg.
Stack slices of pepperoni and cut into small pieces.
Stir in mozzarella, Parmesan, and pepperoni.
Let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups.
Bake until puffy and golden, about 20-25 minutes.
Meanwhile, heat the pizza sauce until warmed through.
Serve the sauce with the Pizza Puffs for dipping.
Lamb Tikka


Ingredients:
boneless leg of lamb, ground cumin, ground turmeric, salt, plain yogurt, onion, garlic cloves, garam masala

Directions:
Trim fat from lamb; cut lamb into 1 1/2 -inch cubes.
Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic.
Mix together well; if desired, add enough coloring to give mixture a red tint.
Cover and refrigerate 4 to 6 hours.
Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together.
Preheat broiler or grill.
Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking.
The lamb is ready when it is browned on the outside and still slightly pink in the center.
Sprinkle with Garam Masala and serve at once.
Open-Face Veg Burgers With Sauteed Onions


Ingredients:
olive oil, sweet onion, mayonnaise, prepared yellow mustard

Directions:
In large skillet heat olive oil over medium-high heat. Add onion slices and cook 8 to 10 minutes or until very tender, stirring frequently.
Meanwhile, prepare burgers according to package microwave directions.
In small bowl combine mayonnaise and mustard; spread mixture on one side of each bread slice. Top bread with spinach and burger. Stir steak sauce into cooked onions. Spoon onion mixture on burgers. Makes 4 servings.
Dolly's Pie Crust


Ingredients:
flour, salt, sugar, egg, vinegar, water

Directions:
Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear.  DO NOT OVER DO THIS STEP.
In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better].  Add this to the above dry crumb mixture and bring dough together in a ball form.
Remove from bowl and shape into large disc shape.  Double wrap with plastic wrap and refrigerate for 1-2 hours.  Unwrap and place disc on lightly floured board.  Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
Roll dough out to desired size and continue with your pie.
This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag.  Try to use within 8 weeks for best results.  If you store in refrigerator, use within a week.
Creamy Vegetable Chowder


Ingredients:
butter, onion, garlic cloves, potatoes, celery, carrots, salt, ground black pepper, chicken broth, milk, dried parsley, chives, cold water, cornstarch

Directions:
Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
Add canned and skim milk and parsley and heat just to boiling.
In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.
Cheesy Mashed Potatoes With Caramelized Sage Butter


Ingredients:
baking potatoes, butter, fresh sage, smoked gouda cheese, cheddar cheese, milk, bacon, cheese

Directions:
Cook potatoes in large pot of boiling water until very tender, about 18 minutes.   Drain in colander.
In the meantime, melt butter in medium saucepan over medium-high heat. Add the 2 tablespoons sage; stir until butter begins to brown, about 3 minutes.  Remove from heat then add the milk.  Additional milk may be added if you like them less firm.
Return potatoes to pot and mash with potato masher. Stir in butter mixture and cheese until just combined.  Stir in salt, pepper and bacon and mix until creamy.
Place in serving bowl and sprinkle with additional cheese, if desired.
Almond Cookie Bites


Ingredients:
all-purpose flour, ground allspice, ground cinnamon, salt, unsalted butter, powdered sugar, granulated sugar

Directions:
Preheat oven to 350°F.
In medium bowl combine flour, chopped almonds, allspice, cinnamon and salt; set aside.
In large bowl cream butter and powdered sugar using electric mixer. Add almond extract. Stir in flour mixture; mix until just combined.
Shape level tablespoons of cookie dough to form balls. Place on baking sheet, spacing 1 inch apart. Gently press 1 whole almond into center of each ball.
Sprinkle granulated sugar over cookies. Bake 16 to 18 minutes. Remove from oven; cool cookies 3 minutes on baking sheet. Transfer cookies to cooling rack; cool completely.
Applesauce Muffins


Ingredients:
all-purpose flour, brown sugar, sugar, vanilla, baking powder, baking soda, apple pie spice, salt, egg, applesauce, butter, buttermilk

Directions:
Preheat an oven to 350°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray, or use paper muffin liners.
Stir together all the dry ingredients in a bowl.
Stir together the wet ingredients in a separate bowl.
Make a well in the center of the flour mixture and stir in the applesauce mixture just until evenly moistened. The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.
Don't overmix the batter.
Spoon the batter into the prepared muffin cups, filling them level with the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter. Makes 12 muffins.
Notes:
When measuring the applesauce for this recipe, use a cup for measuring liquids, such as a glass measuring pitcher, rather than a dry measuring cup. The muffin recipe may easily be doubled.
You can substitute the melted butter with walnut oil, almond oil, coconut oil or make <U+2153> cup mix of different fats.
Fresh Strawberry Pie


Ingredients:
fresh strawberries, cornstarch, cream cheese, powdered sugar, salt, water, sugar, vanilla, butter

Directions:
Select about 1 cup of choicest berries and set aside for garnish. Crush remaining berries with water.
Mix together sugar and cornstarch; add to crushed berries.
Place mixture in double boiler (not aluminum] and cook until clear and thick, about 15-20 minutes. Set aside to cool.
Add salt and butter.
Spread cream cheese in bottom of pie shell.
Slice and add half the berries that were set aside for garnish.
Pour cooled strawberry mixture over them in shell.
Arrange the remaining whole berries on top and chill.
Just before serving, garnish with whipped cream flavored with powdered sugar and vanilla.
Flourless Chocolate Cake


Ingredients:
dark chocolate, unsalted butter, caster sugar, eggs

Directions:
Base-line and butter a 2 cm round tin., Dust with a little of the almond meal., Pre-heat oven to 180°C., Melt chocolate, butter and sugar together in a double-boiler., Remove and allow to cool., Mix in egg yolks one by one., Add almond meal., Whip egg whites until stiff peaks form., Fold very gently into mixture., Pour into prepared tin and bake for 50 minutes.
Keck’s Roast Lamb


Ingredients:
leg of lamb, mustard, mixed herbs, potato, pumpkin, kumara, olive oil flavored cooking spray

Directions:
Rub with mustard, then lamb herbs or lamb spice.
Bake 3/4 hr at 180degC (350degF].
Add potatoes and spray with olive oil spray, bake 20 minutes.
Add pumpkin and kumera and cook a further 30 minutes.
Last 1/2 to 1 hour put temp up to 215degC (425degF].
It should take about 1 3/4 - 2 hrs to cook, depending on size of leg.
To Vary; jam and lamb herbs (rosemary etc] can be used instead of mustard and spice.
Mediterranean Casserole
Category: world-cuisine
By Bellissima

Whether you're on a diet or just like to eat Italian cooking with flavor, this is the perfect choice for you. In Italy it is usually served after an entree, but can also be eaten as a main dish with a tossed salad.

Ingredients:
1 pound potatoes
3 tablespoons extra-virgin olive oil
4 (4.375 ounce) cans sardines, drained
½ pound cherry tomatoes, diced
2 cloves garlic, chopped
1 tablespoon dried basil
2 tablespoons bread crumbs

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly. Preheat an oven to 350 degrees F (175 degrees C). Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes. Bake in the preheated oven until heated through, about 20 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 465.9
Fat: 24.8 g
Saturated fat: 3.4 g
Carbohydrates: 25.7 g
Sugars: 1.1 g
Dietary fiber: 3.6 g
Protein: 34 g
Cholesterol: 176.1 mg
Sodium: 663.2 mg
Lemon Pepper Zucchini
Category: side-dish
By JACKSONCJK

Quick and easy.  Everyone will love it!

Ingredients:
2  zucchini, cut into 1/2-inch slices
3 tablespoons butter, melted
2 tablespoons lemon pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place zucchini slices on a baking sheet and brush with melted butter.  Season with lemon pepper. Bake in preheated oven for 20 to 25 minutes, or until tender.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 93.7
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 3.5 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 1.3 g
Cholesterol: 22.9 mg
Sodium: 756.9 mg
Singaporean Chile Crab
Category: world-cuisine
By COOKIE1

This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!

Ingredients:
1 pound whole Dungeness crab
5 tablespoons ketchup
1 cup water
2 tablespoons cornstarch
¾ teaspoon dark soy sauce
5 tablespoons vegetable oil
7 cloves garlic, crushed
2 tablespoons chopped shallots
10  red chili peppers, pounded with seeds
¾ teaspoon lemon juice
1  egg, beaten
4  green onions, minced

Directions:
Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces. In a large bowl, mix together ketchup, water, cornstarch, and soy sauce. Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes. Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red. Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 servings

Calories: 516.9
Fat: 32.9 g
Saturated fat: 4.9 g
Carbohydrates: 29.7 g
Sugars: 14.6 g
Dietary fiber: 3.1 g
Protein: 29 g
Cholesterol: 173.3 mg
Sodium: 771.4 mg
Sweet Pea Guacamole


Ingredients:
frozen baby peas, Hass avocado, red onion, chilies, lime juice, ground cumin, salt, fresh cilantro, fresh cilantro, green peas

Directions:
*Note: I fire roasted two fresh green jalapenos on a stove top grill on medium-high heat. Placed them in a paper bag to "sweat"  for about 15-20 minutes then removed the skin, seeds and membrane and chopped. Takes longer to do (than opening a can of fire roasted chilies], but the taste was good and fresh. Removing the seeds and membrane is optional if you want the guacamole spicier.
In a food processor, combine the peas, avocado, onion, chilies, lime juice, garlic, cumin and salt.
Process until smooth, scraping down the sides of the processor bowl with a rubber spatula as needed.
Add the cilantro and pulse until just blended.
Adjust seasonings if necessary.
Garnish with fresh cilantro and a few whole green peas.
Yield is estimated.
Scintillating Lemon Pie


Ingredients:
sugar, nutmeg, lemons, butter, sugar, flour, eggs, water

Directions:
Preheat oven to 400.
Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet.
Mix 1 1/2 T sugar and nutmeg together in small bowl; Sprinkle over pastry wedges; Bake at 400 degrees for no longer than 5 minutes, or until set; Remove from cookie sheet and set aside.
Grate yellow part of rind; Peel and slice lemons very thinly; Set aside.
Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water.
Stir in reserved lemon slices and grated rind.
Roll out remaining pastry to form 9-inch pie shell.
Pour lemon mixture into prepared pie shell.
Bake at 400 degrees for 25-30 minutes.
Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.
Butter Bean Veggie Soup


Ingredients:
celery ribs, carrots, onion, olive oil, all-purpose flour, chicken broth, butter beans, stewed tomatoes, dried basil, salt, dried parsley flakes, pepper

Directions:
In a large saucepan, saute  celery, carrots, and onion in oil until tender.
Stir in flour until blended.
Gradually add in the broth.
Stir in the remaining ingredients; bring to a boil.
Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
Taste and adjust seasoning.
Pear and Raisin Crumble


Ingredients:
pears, dark brown sugar, ground cinnamon, raisins, dark brown sugar, ground cinnamon, all-purpose flour, butter

Directions:
Preheat oven to 400°F Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
Using fingertips (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success.  The butter needs the slight warmth of your hands to combine well with the dry stuff.], press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies.
Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.
Pomegrante Martini


Ingredients:
vodka, lemon juice, lemon slice, sugar

Directions:
Wet rim of martini glass and garnish with sugar.
Pour vodka, liquer and juice into shaker filled with ice and and shake well; pout into martini glass.
Squeeze a couple of drops of lemon juice from the lemon garnish into drink and then garnish the side of the glass with the slice of lemon.
Presto-Chango Spinach Dip


Ingredients:
frozen chopped spinach, water chestnuts, plain yogurt, mayonnaise, avocados, grapefruit juice, grapefruit zest, garlic, chipotle chile in adobo, parsnip, salt

Directions:
Mix all ingredients together. Chill for 1-2 hours., Shazoom a wave of the magic wand. Voila you have dip!, Serve with tortilla chips or fresh vegetable slices as chips.
Kumquat Glass (Or Calamondin)


Ingredients:
"kumquats"

Directions:
Preheat the oven to 175°F
Dip the kumquat slices in the simple syrup and transfer to a Silpat-lined baking sheet.
Bake for 1 hour and 20 minutes, or until the kumquat slices are dry but glossy.
Flip and bake for another 10 minutes.
Remove from the oven and allow to cool.
Store in a tightly covered container at room temperature.
Citrus Glaze on Asparagus or Broccoli


Ingredients:
asparagus spears, broccoli, orange marmalade, lemon juice, crushed red pepper flakes

Directions:
Prepare your Asparagus or other veggie as wanted.
We prefer to grill the Asparagus until just tender, approx 12 minute.
Microwave 2 tbsp Marmalade for about 20 sec, just enough to liquefy it.
Stir in 1 tsp Lemon Juice. *optional: for heat and to help cut the sweetness add a dash of crushed red pepper.
Drizzle over desired dish!
Yummy -- .
Creamy Scalloped Potatoes


Ingredients:
baking potatoes, heavy cream, onion, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Peel and thinly slice the raw potatoes.
Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours].  If it becomes browned and tender but is still runny stir and place back in oven until thickened.  Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
The beauty of this recipe is that you can use any amount of potatoes you want.  Put enough heavy cream to come one inch below top of potatoes.
I used 5 medium russet potatoes and 3 cups of heavy cream.  I then layered mine in a greased 2.75 square glass baking pan.  The amount that I fixed cooked for 1 hour 40 minutes.