HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange chicken breasts, breast bone side down, in a 13 x 9 x 2-inch baking pan. Arrange mushrooms around chicken. Pour wine over chicken and sprinkle with parsley, whole tarragon, salt and pepper. Cover and bake at 350° for 50 to 60 minutes or until done. Yields 8 servings with 154 calories per serving.
Simmer 20 minutes. Add tablespoon olive oil. Simmer 10 minutes.
Mix ingredients except cheese and potatoes. Spread in deep pie dish. Bake 30 minutes at 350°. Add cheese, mashed potatoes and sprinkle with paprika. Bake 15 to 20 minutes more.
Boil chicken until meat comes off bones. Take bones out. Put in potatoes, carrots, onions, mushrooms and celery; cook until tender. Add green pepper, green beans and peas; cook 5 minutes. Add cabbage and cook until cabbage is done.
Put sugar, milk, butter, cocoa and salt in a large saucepan and bring to a boil. Remove from heat and stir in the rolled oats, vanilla, nuts and coconut.	Drop from teaspoon onto waxed paper to make cookies.
In a large frying pan, brown bacon and onion. Dip liver into egg mixture. Coat liver with bread crumbs. Add liver to bacon and onion mixture. Continue frying until well browned.
Mix all ingredients together and serve chilled with salad crackers or on a leaf of lettuce. Makes 4 to 6 servings.
Combine flour, salt and pepper. Dredge meat. Reserve leftover flour. Brown meat in cooking oil in Dutch oven. Pour off drippings. Add water, vinegar, sugar and celery seed. Cover tightly and cook slowly for 2 hours. Turn and add more water if necessary while cooking. Add onion and continue cooking, covered, for 30 minutes or until meat is tender and onion is done. Remove meat and onion to platter and keep warm. Combine reserved flour and 1/4 cup water. Add to cooking liquid and cook, stirring constantly, for 3 to 5 minutes.
Brown ground beef in skillet and drain. Place layers in casserole in following order: potatoes, onion, beef, onion, potatoes. Mix soup and milk. Pour over entire casserole; cover and cook in microwave for 20 to 25 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. Cut crusts from bread. Brush with melted butter. Sprinkle with 2 tablespoons sugar and the cinnamon. Cut each slice of bread into quarters. Arrange in layers in prepared baking dish, sprinkling each layer with raisins. Beat eggs, just enough to blend thoroughly. Stir in remaining 1/2 cup sugar, milk and vanilla. Continue stirring until sugar dissolves. Pour over bread and raisins.
Mix the sugar, peanuts and syrup in large glass container. Microwave 4 minutes on High; stir. Microwave another 2 minutes on High. Add margarine to mixture; microwave 1 1/2 to 2 minutes on High (1 1/2 minutes will give you a chewier candy; 2 minutes will turn out a crunchy candy). Add the remaining ingredients (baking soda, vanilla and salt) quickly to the boiled mixture. Stir until mixture is "foamy." Pour onto buttered baking sheet; spread to desired thickness. After cooling, break into pieces. So easy.
Butter a large casserole. Beat eggs; salt and pepper. Roll scallops in egg mixture, then roll in cracker crumbs. Bake at 350° for 25 minutes.
Mix all ingredients in bowl together at one time. Pour into dish; chill for 3 hours. Serves 12.
Beat all ingredients with hand mixer until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons additional milk.) Grease heated griddle with shortening. (Pastry brush can be used for this.) To check if griddle or pan is hot enough, sprinkle few drops of water. If it bubbles and skittles around, it's ready. Use 1/4 cup batter for each pancake. Cook until golden on both sides. Makes 10 to 12.
On large square of foil, layer potatoes, beans, onions, celery and tomatoes. Sprinkle with salt, pepper, basil, garlic powder, thyme and parsley flakes. Sprinkle with oil and cover tightly. Grill on low fire about 1 1/2 hours or until tender.
Mix eggs, sugar, half and half and vanilla in a large bowl. Then add Jell-O, cherries and pecans; then pour in a freezer container. Finish filling with milk. Freeze according to instructions.
Place cherry pie filling in a 9 x 12-inch pan. Sprinkle cake mix and nuts over filling. Drizzle melted butter over all. Bake at 350° for 50 minutes.
In skillet cook beef, onion, green pepper and garlic until vegetables are tender. Pour off fat. Add remaining ingredients. Cover, bring to a boil and cook over low heat 15 minutes or until rice is tender. Makes 4 servings.
Combine sugar, water, sugar replacement, egg whites and cream of tartar in top of a double boiler; beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4 to 5 minutes, or until soft peaks form. Remove from heat. Add vanilla to frosting; continue beating at high speed 1 to 2 minutes, or until thick enough to spread on a cooled cake.
Mix ingredients together. Drop onto hot skillet with a large spoon. (These are small pancakes.) Cook on both sides until golden brown. Serve with butter and syrup. Delicious! Make sure to cook some bacon up on the side!
Mix together Nestle Quik and red food coloring and set aside. Cream together butter, sugar, eggs, milk (butter or sour), flour and vanilla. Add coloring mixture slowly. Beat 10 minutes with electric mixer. Then mix together vinegar and soda; add to batter slowly by hand. Bake at 350° for 35 minutes.
Prepare Jell-O according to package directions. When Jell-O begins to set, add pineapple. Prepare Dream Whip according to package directions. Combine Dream Whip and cream cheese. Mix well. Spread over Jell-O. Combine sugar, eggs, lemon juice, flour and pineapple juice. Cook until slightly thickened, about 5 to 8 minutes. Pour over top of cream cheese. Sprinkle with chopped nuts.
Sift first 5 ingredients together and put into ungreased 8 1/2 x 11 1/2 baking pan. Add remaining ingredients and stir. Bake at 350° until pick inserted in center comes out clean.
Rinse and scrub potatoes. Pat dry. Prick a few times with a fork. Bake at 375° for 1 hour or until soft. Cut a thin slice off the top of each potato. Carefully scoop out the pulp. Put in a bowl. Separate eggs. Add yolks to potato pulp. Stir and blend until smooth. Add butter and cream. Season to taste with salt and pepper. Beat egg whites until stiff peaks form. Fold into potato mixture. Fill potato shells with mixture. Sprinkle with cheese. Bake at 375° for 15 minutes or until heated through.
Combine sugar and Mazola. Add egg and beat well. Add nut meats and vanilla. Fold in mixed and sifted dry ingredients. Bake in a greased pan (8 x 8 x 2-inches) at 350° for 25 to 30 minutes. Cut into squares while warm. Makes 16.
Cook to tender. Put through Foley food mill or blender. Serve hot or cold with a dab of yogurt.
Dissolve the gelatin in the boiling water. Let cool. Add the cranberries, nuts, pineapple and lemon juice. Pour into shallow pan. Chill until firm. You can add 3/4 cup chopped celery, if desired. Makes 12 to 15 servings.
In a large container, put cukes and onions; add 1/2 cup salt. Cover with ice cubes and refrigerate for 3 hours. Drain off liquid; set aside. Combine rest of ingredients in a large pan. Heat and add onions and cukes. Bring to a boil. Put in hot jars and seal.
Blend Eagle Brand milk and lemon juice; stir until thick. Add strawberries; fold in stiffly beaten egg whites. Line pan with wax paper; cover with a layer of strawberry mixture. Add a layer of vanilla wafers. Continue until all mixture is used. Finish with a layer of vanilla wafers. Chill thoroughly. Turn out on cake plate.
In a large bowl, sift together first 5 ingredients. Add remaining ingredients to dry ingredients. Mix all ingredients at once using a spoon. Bake 1 hour 10 minutes in a greased and floured Bundt pan.
Preheat oven to 400°. Mix together sugar, flour and orange rind. Add fruit and mix well. Put into pie crust. Dot with margarine. Cut strips from top crust and make a lattice top. Bake 40 to 45 minutes.
On a platter, layer beans and taco seasoning. Next layer sour cream and salsa. Add lettuce, tomato, black olives and cheese. Chill 1 hour. Pour chips in bowl and serve.
Mix all ingredients together, except powdered sugar. Slowly add powdered sugar. Knead until smooth. Pack in an 8 x 8 x 2-inch pan.
Saute carrots, zucchini and onion in skillet sprayed with Pam. Add chicken. Mix in 1 1/2 cups stuffing, seasoning, 1 can mushroom soup and 1 can water (can add more water if you want it less dry). Put in 2-quart casserole. Cover with rest of stuffing. Makes approximately 8 servings.
Mix sugars, salt and cream. Boil gently without stirring, to soft ball stage (236°). Cool to lukewarm (110°). Add peanut butter and flavorings. Mix until creamy. Drop by teaspoon onto a greased baking sheet. Cool.
Discard spinach stems and yellow or wilted leaves. Wash thoroughly and pat dry. Wrap in paper towels and enclose in plastic bag. Refrigerate for at least 30 minutes. Do the same with watercress. Cut chiles crosswise into thin strips; discard seeds and stems. In a 10 or 12-inch frying pan, stir in oil and chiles over low heat until chiles are crisp, about 2 to 3 minutes. Lift chiles from oil and set aside. Save oil for dressing. If cactus pad has needles, hold with tongs and scrape clean with knife. Peel pad if skin is tough. Cut cactus into 1/2-inch squares. In a 3 or 4-quart pan, bring about 8 cups of water to a boil; add cactus and reduce heat and simmer, uncovered, for about 5 minutes or until cactus is barely tender when pierced with fork. Tear spinach into bite sized pieces and place half of the spinach in a large salad bowl. Top with half of the watercress, onion, cactus, radishes and cheese. Repeat layers to serve. Peel and pit the avocados; slice and arrange on top of the salad with the chiles.
On lightly floured surface, roll out half of pastry and line a 9-inch pie plate. Preheat oven to 425°. Refrigerate pastry until ready to use.
Heat oven to 400°. Mix crumbs, oregano and garlic salt. Dip eggplant slices in butter, then in crumb mixture. Place in single layer in greased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Spread evenly with tomato sauce. Sprinkle with cheese. Bake until tender, 20 to 30 minutes. Serves 4 to 6.
Brown meat; drain. Add taco seasoning and 2 cups of water. Add beans. Return to fire and cook 5 minutes. Add chips; mix well. Spread mixture into baking dish. Add cheese on top. Bake in oven until cheese melts.
Melt margarine and add sugar and eggs. Stir in flour and add nuts and vanilla. Pour into a greased 13 x 9-inch pan and bake at 350° for 30 to 35 minutes.
Microwave chili and cream cheese for 1 to 2 minutes. Remove and mix thoroughly. Return to microwave for another 2 minutes or until hot. Sprinkle shredded cheese on top. Microwave about 30 seconds or until cheese is melted. Serve with Tostitos chips. Easy and tasty.
Drain, seed and chop peppers. Mix peppers and cheeses. Place in a 9-inch pie plate sprayed with Pam. Add salt to eggs and pour in pan. Bake at 350° for 30 minutes or until firm.
Prepare linguine and keep warm. In 12-inch skillet over medium-high, heat 2 tablespoons oil. Add shrimp and cook 4 minutes, stirring frequently until shrimp is just pink. Using slotted spoon, transfer shrimp to plate.
Heat oven to 350°. Beat cream cheese and Italian seasoning with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce, additional 1 cup Mozzarella cheese and green and red pepper. Bake 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with bread sticks.
Boil potatoes in jackets until done. Peel and mash (should be about 3 cups of cooked, mashed sweet potatoes). Combine with sugar, 1/2 cup melted butter, eggs and vanilla. Stir until well mixed. Turn into greased casserole.
Marinate 8 to 10 pork chops in sauce overnight. Place pork chops in shallow roasting pan and pour sauce over them. Bake 1 1/2 hours at 325°. Serve over hot buttered rice.
Scrub potatoes. Cut each lengthwise into 8 wedges. Place wedges in a bowl with cold water. Let stand 30 minutes. Drain. Pat dry with paper towels. Toss potatoes with oil. Place skin side down on a baking sheet coated with cooking spray. Combine oregano, pepper and salt. Sprinkle evenly over potatoes. Bake at 400° for 50 minutes or until potatoes are tender and browned. Remove from oven and sprinkle with vinegar. Serve oven fries immediately. Yields 4 servings. Contains about 117 calories per 4 wedges.
Mix all ingredients and bake in a Bundt pan at 325° for 1 hour or until done. Let set in pan 5 minutes. Turn out and glaze while hot.
Melt candy bars in microwave oven. Mix with Cool Whip. Pour into pie crust. Refrigerate until served.
Saute zucchini, onion and oleo. Mix Stove Top dressing according to directions. Add cream of chicken soup and chopped carrots to the saute mix. Simmer for a few minutes. Put 1/2 of stuffing on bottom of baking dish. Add all other ingredients. Top with the rest of the Stove Top dressing. Bake at 350° for 30 minutes.
In saucepan, combine chicken broth, onion, one of the vegetable and seasoning combos following. Bring to a boil. Reduce heat, cover and simmer for the time indicated or until vegetables are tender (remove bay leaf if using broccoli). Place 1/2 of vegetables in blender, cover and blend 30 to 60 seconds, until smooth. Pour into bowl. Repeat with remaining mixture and set all aside.
Combine and mix first 5 ingredients. Pour into large deep baking dish. Place sliced peaches on top of batter. Bake at 350° until brown on top.
Mix all together and pour into an unbaked pastry shell. Bake at 350° for 30 minutes.
Combine the crushed crackers, melted butter and sugar. Press into a greased 13 x 9-inch pan.
Scald milk and butter in saucepan. Beat egg slightly; add sugar and vanilla. Stir into scalded milk. Bake at 475° for 10 minutes. Reduce heat to 350° until pie barely shakes in crust. Shake nutmeg over pie before baking.
Dissolve Jell-O in boiling water or juice. Pour into molds. Chill about 3 hours. Dip pan in warm water. Cut into shapes.
In heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat, adding fresh ground nutmeg, if desired. Serves 4.
Combine first 5 ingredients in bowl; mix well. Chill until firm enough to shape into ball. Roll in nuts and wrap with plastic wrap. Chill until firm. Serve with favorite crackers.
Combine all ingredients in crock-pot, except almonds. Cook on low for 6 to 8 hours or automatic 4 to 5 hours. Serve with almonds on top. Makes 4 servings.
Mix sugar and cocoa, then add canned cream and margarine. Cook until thick, approximately 10 to 12 minutes.
Melt margarine in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add Kellogg's corn flakes cereal. Stir until well coated. Portion warm cereal mixture using 1/4 cup dry measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies. Yields 16 wreaths.
Preheat oven to 450°. In a large plastic bag, add all ingredients. Close the bag and shake to cover potatoes with soup mix and oil. Empty potatoes into a shallow baking pan. Bake for 40 minutes until potatoes are tender.
Cook broccoli slightly in salted water. Drain. Debone chicken and cut into bite size pieces. Put broccoli in buttered casserole. Put chicken over broccoli.
Drain and combine the first 4 ingredients. Add next 3 ingredients. Mix together and add remaining ingredients. Mix well and refrigerate. Better if made the day before.
Caution: Skillet must be greased and hot before adding cornmeal mixture. Brown hamburger; drain off fat. Grate cheese; set aside. Combine onions, hot peppers; set aside. Place a 9-inch iron skillet, greased well, in a hot oven. Mix all dry ingredients, add eggs, oil, milk and corn. Remove hot skillet from oven. Put 1/2 of corn meal mixture in skillet. Spread cheese over mixture. Then sprinkle hamburger over cheese. Sprinkle onions and pepper over hamburger. Cover with rest of corn meal mixture. Bake in a 350° oven for 1 hour 15 minutes.
Put sugar, corn syrup, water and butter in a saucepan. Boil to soft boil stage (236°). Cool, then beat in the evaporated milk, a little salt and vanilla. Stir in nuts and serve on ice cream, pudding or cake. Makes 2 cups.
Stir dry ingredients to mix well. Add remaining ingredients, except egg whites, and stir. Fold in egg whites, beaten. Cook on hot griddle.
Mix ingredients together to make sauce. Brown 1 1/2 pounds ground beef; salt and pepper to taste. Drain meat. Mix the sauce with the meat and simmer. Serve on bun or by itself.
Preheat oven to 375°. Place cream cheese, sugar, eggs and vanilla in large bowl and beat with electric mixer until smooth. Line muffin tins with paper liners and put one vanilla wafer in the bottom of each liner. Fill 3/4 full with cheese mixer. Bake 10 minutes and cool. Cover with pie filling. Chill.
Mix sugar, flour and cheese together. Mix in pineapple and juice. Put in baking dish. Top with melted butter and crushed crackers. Bake for 30 to 35 minutes at 325°.
Add above ingredients to tea mixture. Serve hot. Makes 1 Gallon (16 cups).
Mix together the seasonings and brown sugar. Roll ribs in this mixture. Pat any remaining mixture onto the ribs. Place ribs in a roasting pan. Mix together the vinegar and tomato soup and pour over the ribs. Cover and bake at 325° for 1 hour. Turn ribs and continue baking, uncovered, for another hour.
Mix together and form into small balls. Roll balls in coconut, pecans or powdered sugar.
Sift flour with baking soda and salt. Cream shortening; add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix thoroughly. Add flour mixture; beat thoroughly until well blended.
Heat 1-inch water in 2-quart pan to boiling. Add beans and carrots. Heat to boiling; reduce heat and cover. Simmer until tender, about 12 minutes. Drain. Cook and stir onion and mushrooms in margarine in 10-inch skillet over medium heat until almost tender, about 5 minutes. Reduce heat; cover and cook 3 minutes. Stir in beans, carrots, salt, m.s.g., garlic salt and pepper. Cover and cook over medium heat, 5 minutes.
Mix flour, salt, baking powder and shortening. Mix yeast, water and buttermilk. Pour out on floured board and roll out 1/2-inch. Cut with biscuit cutter. Bake at 400°.
Saute onion in nonstick skillet. Add tomatoes, chilies, mushrooms, beans, chili powder and cumin. Simmer 10 minutes. Put half tortilla strips down. Pour 1/4 tomato mixture and 1/3 cheese over tortillas. Repeat layers, ending with sour cream and last 1/4 of tomato mixture. Top with cheese. Bake at 350° for 30 minutes.
Put candy bars in freezer. Bake cake in sheet pan; cool. Make pudding 5 minutes before you start to layer (don't let it firm itself or it will be too hard to spread). Remove candy bars and shatter into little pieces. Now you are ready to layer. Use a punch bowl for serving dish.
Cook broccoli according to package directions, about 5 minutes. Mix together the soup, mayonnaise, chopped onion, cubed Cheddar cheese and eggs. Pour broccoli and combined ingredients in a buttered 9 x 13-inch baking dish. Top with crushed crackers and dot with butter. Bake in a 350° oven about 50 to 60 minutes, or until knife comes out clean.
In small mixer bowl, beat together the cheeses. Stir in the celery, onion, mayonnaise, hot pepper sauce and tuna. Shape the mixture into 5-inch roll, 1 1/2-inches in diameter. Chill several hours or overnight. Before serving, roll in chopped pecans. Serve with crackers. Makes 2 rolls.
Preheat oven to 350°. Place brisket into oven bag. Add chili sauce and water. Mix well. Poke holes in top of cooking bag. Place in baking pan. Cook 2 to 2 1/2 hours. Serves 8.
Mix and make in cakes. Place on wax paper and chill 15 minutes. Fry in oil. Makes 8 crab cakes.
Put 3/4 cup of dry sugar in a medium saucepan. Heat on medium-high until sugar melts and turns a rich brown (beer bottle brown). After sugar has melted and turned brown, add evaporated milk, being careful not to let it boil over. Once it settles down, add remaining ingredients and heat to "soft-ball" stage, about 20 minutes on medium-high heat (electric stove) and close to high heat on a gas stove.
Place 1 cup sugar in skillet and heat, stirring constantly, until sugar melts and becomes brown. Remove from heat.
Combine first 5 ingredients. Sift flour, salt and soda. Add to mixture with nuts. Bake at 350° for 45 minutes to 1 hour or until a toothpick inserted into center comes out clean. Recipe makes 1 loaf; can be doubled or tripled if more is desired.
Melt 1 stick of butter; mix with graham cracker crumbs. Press in 9 x 13-inch pan. Set aside.
Combine milk, cheese, corn and nutmeg in a medium bowl and mix well. Spoon evenly into a greased casserole dish. Sprinkle stuffing mix evenly on top. Pour melted butter evenly on top. Bake in a preheated 350 degree oven for 30 minutes.
Place breasts in casserole. Cover with soups and let bake at 350° for 1 1/2 hours.
Drain fruit and save juice. Add water to make 3 cups liquid. Add puddings and orange juice concentrate to liquid. Cook until thick; stir constantly. Cool to room temperature and then stir in fruit and sliced bananas. Chill.
Mix sugar and the shortening. Stir in remaining ingredients except sugar. Cover and refrigerate 3 hours. Heat oven to 375°. Roll dough 1/4-inch thick on lightly floured board. Cut into 3-inch circles; sprinkle with sugar. Place on well-greased baking sheet. Bake until almost no imprint remains when touched in the center, 10 to 12 minutes. Cool about 2 minutes before removing from cookie sheet. Makes about 3 1/2 dozen cookies.
Boil stock, add salt and bulgar. Boil for 5 minutes. Remove from heat, cover pot and let sit for 1 to 2 hours. Drain excess water. Chill. Toss with all other ingredients. Adjust to taste.
Beat eggs. Add sugar, oil, salt, soda, cinnamon and vanilla. Add flour, then carrots and nuts. Bake at 350° for 30 to 40 minutes.
Combine lettuce, onions, celery, peppers and peas. In a small bowl, mix Miracle Whip and Worcestershire sauce. Spread on top of salad, making sure you spread to the edges. Sprinkle cheese and bacon on top and cover with aluminum foil. Let sit in fridge for 24 hours.
Rinse the beans. In a large Dutch oven cover beans with with 6 cups cold water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour (or soak beans overnight in a covered pan). Drain and rinse the beans. In the same Dutch oven combine rinsed beans, 6 cups hot water, ham bone, onion, garlic, bay leaf and red pepper. Bring to boiling; reduce heat. Cover and simmer 2 1/2 hours or until beans are tender. Stir occasionally. Add more water, if necessary.
Mix together. Dust with paprika. Bake at 300 degrees for 20 minutes or until lightly brown on top. Eat warm on crackers.
Cook ground beef in 2 1/2-quart saucepan over medium heat for 6 to 8 minutes or until well done, stirring until crumbly. Remove ground beef with slotted spoon to paper towels to drain. Drain and wipe saucepan. Saute onion, garlic and green pepper with 1/2 cup tomatoes in oil in saucepan for 3 minutes. Add oregano, cumin, chili powder, cocoa, sugar, hot pepper and Tabasco sauce. Cook for 3 minutes. Add beans, ground beef and remaining tomatoes. Simmer for 25 minutes. Yield: 8 servings.
Fry hamburger, pepperoni, onion, celery and mango; drain. Pour fried ingredients in a large saucepan. Add spaghetti sauce. Simmer for 1/2 hour. Add mustard, sugar, salt, pepper, garlic, Worcestershire sauce and hot pepper (optional); stir. Simmer for an additional 10 minutes. Serve.
Turn oven to 300°. Put margarine in 9 x 13 x 2-inch pan. Melt in oven, then remove. Add Worcestershire sauce and mix with margarine. When oven is heated, pour pecans into margarine-Worcestershire mixture and stir to coat pecans. Place in oven. Stir pecans every 10 minutes. Salt as needed. Bake for 30 minutes.