HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion, celery, green pepper and garlic in oil or butter. Add Tabasco to taste. Put all ingredients in pot. Cover and simmer about 30 minutes. Serve over rice or as a soup with bread or crackers. Serves 10.
Sear meat in oil until brown. Place in slow cooker. Add tomato puree and beer to meat. Add chili pepper, garlic, onion, oregano, paprika, salt and cumin to meat. Simmer 1 hour. Stir but leave the lid on as much as possible. Add cayenne pepper and simmer 2 more hours, stirring often. Add goat cheese and stir while cooking another 30 minutes.
Grind cucumbers, onions, green and red peppers. Put in large bowl. Add salt; mix well and cover with 1/2 gallon ice cubes. Let stand 3 hours. Put in colander. Rinse and drain well. Put in a large pot and add sugar, vinegar, water and spices. Simmer for 10 minutes. Put in jars while hot. Seal. Makes 6 pints.
Mix corn meal, self-rising flour, cornstarch and seasoned salt in gallon size Ziploc bag. Place sliced okra or squash in bowl. Beat water and egg together. Pour over vegetables. Mix. Drain. Put vegetables in bag and shake well. Drop in hot vegetable oil. Fry until golden brown.
Melt butter or margarine in a heavy skillet or Dutch oven. Heat until bubbling hot. Add sliced onions, cover and cook until onions are heated through (approximately 5 minutes). Uncover and cook until onions are tender and dark brown. Onions should be well browned before broth is added. Combine onions, salt, pepper and broth; heat thoroughly (if canned bouillon is used, omit the salt and add 1/2 cup water). Let stand on very low heat for 30 minutes to allow flavors to blend. Ladle soup into tureen and top each serving with one crouton round and 1/4 cup shredded Swiss cheese on each crouton. Bake in 400° oven for 15 minutes or cheese is melted and golden brown. Serve at once.
Drain berries; reserve juice, 1 cup, or add enough water for 1 cup. Add soda to juice. Mix sugar, oil and eggs. Add juice. Add dry ingredients alternately with juice, sugar and egg mixture. Add berries. Mix berries with mixer 1 minute or less. This keeps berries from going to bottom of cake. Use large mixing bowl. Bake at 350° until done.
Heat tortillas according to package directions. Heat olive oil in a large skillet. Add carrot, onion and garlic. Cook, stirring constantly, 2 minutes. Stir in tomato sauce and next 7 ingredients. Cover and simmer 5 minutes. Spoon about 1/2 cup vegetable mixture down centers of warm tortillas. Sprinkle with cheese. Fold sides over filling. Serve immediately with salsa and guacamole.
Top each chicken breast with 1 slice of ham and cheese. Roll up; secure with toothpicks. Dip in beaten eggs. Coat with cereal flake crumbs. Place chicken rolls in a greased baking dish; drizzle with margarine. Bake at 350° for 40 minutes or until done. Makes 6 servings.
Sprinkle salad dressing mix over fish fillets which are in a microwave dish. Cover dish with plastic wrap. Add small amount of water to keep fish moist. Cook on High for 2 minutes. Turn dish and cook another 2 minutes.
Sift and mix all dry ingredients. Mix the rest of the ingredients. Mix dry ingredients to the liquid mixture. Bake in a 9 x 13-inch pan. Bake at 350° for 1 hour. You can bake in 2 round cake pans. Ice with powdered sugar icing.
Combine sugar, milk, egg yolks and shortening. Cook over medium heat until boiling. Remove from heat. Stir in vanilla, coconut and pecans. Cool 15 minutes.
Mix all ingredients and put in a greased 9 x 8 x 2-inch covered baking dish. Bake at 350° for 20 minutes. Uncover and bake 10 to 15 minutes longer.
Layer lettuce, cauliflower and onion in large bowl. Do not mix! Cover with Miracle Whip. Sprinkle bacon, sugar and cheese on top of Miracle Whip in order given. Do not mix! Cover bowl tightly and refrigerate overnight. Toss well just before serving.
Mix all ingredients thoroughly. Place in a 2-quart casserole. Sprinkle 1/2 cup sliced almonds on top before baking. Bake at 350° for 1/2 hour until heated through.
Cut onion in small pieces and saute in oil in a large pot until tender. Wash kidney beans and add to pot. Fill with water about 2 fingers above beans. Bring to hard boil over high heat. Reduce heat to medium and cook for 3 hours adding water as necessary. When beans are cooked wash sausage; cut into small pieces and add to beans. Reduce to low heat and cook for 1 more hour. When completely done, salt and pepper to taste. Prepare rice and serve beans and sausage over rice.
Combine sugar, unbeaten egg whites, water, cream of tartar and salt in upper part of double boiler. Place over boiling water and beat constantly with electric mixer until icing stands in peaks, 7 minutes. Remove and quickly add 1 cup marshmallows. Beat several minutes and ice cake.
Mix all ingredients (pecans last). Bake at 400° for 15 minutes. Reduce heat to 350°. Continue baking for 30 minutes.
Take a piece of dough in hand and roll. Flatten with fork. Place on greased baking sheet 2 inches apart. Bake at 350° for 12 to 15 minutes.
Mix together ingredients. Crumble 1 tube of crackers into mixture. Place into casserole dish. Crumble other tube of crackers onto ingredients; bake for 20 to 30 minutes at 350°.
Cook, bone and cut chicken into chunks. In a medium skillet, stir-fry chicken chunks in oil over medium heat.
Combine sugar, salt, milk and syrup. Boil while stirring to 230° or until mixture forms a ball when dropped into cold water. Remove from burner. Add peanut butter and vanilla. Beat until creamy. Pour into a 9-inch buttered pan. Cool and cut.
Brown ground beef, onions and peppers until onion and peppers are tender. Drain. Add eggplant, cracker crumbs, tomato sauce, salt, pepper, basil leaves and half of the cheese. Pour into a baking dish. Top with remaining cheese and bake in a 350° oven for 30 minutes or when cheese is a golden brown.
Dissolve yeast in warm water. Add vegetable oil and salt. Gradually add flour until dough is well blended and is not sticky to touch. Let rise until double, 30 to 40 minutes. Punch down. Spread to cover pizza pan. Makes one large or 2 small pizzas.
Cream butter; mix with Baby Ruth and sugar until smooth. Beat in egg. Stir in other ingredients and chill. Drop by 1/2 teaspoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes at 375°.
Line 9 x 13 pan with graham crackers. Stir pudding mix into 3 cups milk; fold in cool whip. Pour 1/2 of mixture over crackers; another layer of crackers; rest of pudding and another layer of crackers.
Combine cake mix, melted butter and one egg. Pat this stiff mixture into a 13 x 9-inch pan.	Sprinkle pecans over this. Add powdered sugar to cream cheese and three eggs.	Mix and pour over layer of pecans. Bake for 10 minutes at 350°, lower temperature to 325° and bake 20 more minutes. Cheesecake does not have to appear to be totally solid when removing from oven.
Heat oven to 400°. Have ready with baked crust a 10-inch quiche dish or a deep dish pie plate.
Slice potatoes into a casserole dish or baking pan. Put pork chops on top of potatoes. Salt and pepper to taste. Mix soup and water together; pour over pork chops and potatoes. Stir. Cover and bake at 350° for about 1 1/2 hours.
Brown ground beef; drain. Add Ragu sauce and parsley. Simmer for 20 minutes. Cook noodles while simmering (12 strips). Combine cottage cheese and set aside. When noodles are done; drain.
Mix spaghetti, Accent, lemon juice and oil. Refrigerate several hours or overnight in airtight container. Mix remainder of ingredients with chilled mixture.
Put soaked beans, ham bone and water in kettle and simmer until beans are tender. Add mashed potatoes and stir until well mixed. Add remaining ingredients and simmer another hour. Remove ham bone, cut up meat and return to soup. Check seasonings. Serves 12.
Mix all ingredients together in a large pan. Store in pretty jars or to give away as hostess gifts.
Brown hamburger and onion. Add Ranch dressing mix, chili powder and garlic powder. Add beans, hominy, Ro-Tel and stewed tomatoes (do not drain beans and hominy). Simmer for 1 hour. Serve with cornbread. Sprinkle Cheddar cheese on top of soup.
In microwave oven in a 3 quart casserole, mix well the potatoes, boiling water, butter, cabbage and onion. Cover with waxed paper; cook on High 15 minutes, stirring twice. Stir in sauce mix, milk and sausage. Cover; cook on High 8 to 10 minutes or until potatoes are tender. Let stand at least 5 minutes or up to 1 hour. Reheat on Medium if needed.
Mix jello, pineapple and juice and sugar. Bring to a boil. Set aside to cool. Then add buttermilk and Cool Whip and mix. Pour in greased mold. Let set in refrigerator overnight.
Combine all ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
Mix water and cornstarch. Stir over medium heat until bubbly (thicken just a little). Sprinkle Jell-O and sugar in this mixture. Dissolve. Remove from heat. Cool and add strawberries. Pour mixture into graham cracker crust.
Wash, peel and cut pears into 1/4's. Make syrup of vinegar, sugar and water. Add spice bag. Bring to a boil and cook until pears are tender and can be pierced with toothpick. Remove from heat and allow to plump in syrup overnight. Pack in jar, leaving 1/2-inch at top. Bring syrup to boil and pour over pears in jars. Remove air bubbles with knife. Adjust lids. Process 20 minutes in boiling water bath. Makes 3 quarts.
Mix cooled milk, shortening, sugar and salt. Add eggs. Mix yeast with 1 tablespoon sugar in the warm water. Add flour. Let rise. Knead down. Shape into rolls. Put in greased tins. Let rise. Bake 12 to 15 minutes until brown in 400° oven.
Spread crescent rolls onto a large cookie sheet. Bake as directed. Flatten dough with a spoon after baking to keep crust thin. While crust is cooling, mix the cream cheese (softened), mayonnaise, Cheddar cheese, and dressing mix. Spread evenly over the crust, then sprinkle diced vegetables on top.
Mix sugar, cocoa and milk. Boil 6 minutes, counting from time bubbling begins. Add butter, nuts and vanilla. Take from heat. Stir just enough to mix nuts. Drop by spoonfuls on waxed paper.
Mash potatoes and add granulated sugar, eggs, vanilla, salt and margarine. Beat until thoroughly mixed. Set aside. Mix brown sugar, margarine, flour and pecans until crumbly. Sprinkle on top of potato mixture. Bake in 350 degree oven until top is slightly brown.
Mix dry ingredients with shortening. Add milk and egg; fold lightly and place in 8 or 9-inch baking pan. Spread batter generously with brown sugar and dot closely with butter or margarine. Bake at 350° for 30 minutes or until cake springs back when touched in center.
Wash and cut strawberries. Combine water, cornstarch and sugar. Heat until boiling point and add jello. Cool. When cooled add strawberries, chill, then add Cool Whip.
Mix juice with all ingredients except fruit cocktail and nuts. Mix well, then blend in fruit. Combine nuts with 1/2 cup of sugar and sprinkle on top. Bake at 350° in a 9 x 12-inch pan. Serve with whipped cream.
Beat sugar and oil; add remaining ingredients and mix. Bake at 300° for 40 to 50 minutes in ungreased 10 x 15 x 1-inch pan. Cool; frost with cream cheese frosting.
Mix ingredients together. Make into 3 balls. On floured surface, roll each ball out really thin. Cut into 1-inch strips. Drop into boiling chicken broth. Cook about 5 minutes on low heat.
Grease 12 x 9 x 3-inch loaf pan or 2 quart casserole dish. In large bowl, combine chicken, mushrooms and water chestnuts. Pour into bottom of pan.
Butter hamburger buns and grill bottoms. Spread bun tops with mayonnaise. Combine mushrooms, artichoke hearts (drained), onion, salt and pepper. Cook in 2 tablespoons butter for 5 minutes. Spoon mixture onto bottom of buns. Top with cheese and broil until bubbly. Place 1 bacon slice on each sandwich. Arrange lettuce and tomato slices on tops. Serve hot, open-faced.
Mix dry ingredients and liquid ingredients. Bake in large greased cookie sheet for 20 minutes at 350°.
Preheat oven to 375°. In a large mixing bowl combine beef, potatoes, carrots, celery, onion, soup, salt, poultry seasoning and pepper. Mix well: set aside. Prepare double pie crust recipe using mix. Divide dough into 6 equal portions. Roll out each portion on a floured surface to a 7 inch circle. Place heaping half-cup of meat mixture on each pastry circle. Moisten edges with water, fold in half. Seal edges and prick top with fork. Place on ungreased baking sheet and bake 25-30 minutes or until light golden brown. Eat from hand like sandwich or serve with mushroom sauce, or with a favorite gravy mix, prepared as directed.
Melt oleo in sauce pan and add sour cream and soup. Add dried onions. Combine with cooked potatoes in crockpot on low heat. Cook for one hour.
Place all ingredients in a large bowl. Mix well. Grease and flour a 13 x 9-inch pan. Bake at 350° for 30 minutes or until golden brown.
Cream butter and sugar together; add eggs. Add mashed bananas and 2 1/2 cups flour with baking soda; add nuts. Bake in 2 loaf pans at 350° for 1 hour. Delicious!
Make cheese sauce: Blend butter and flour in saucepan. Cook for 1 minute. Add milk gradually. Cook until thickened. Add salt, pepper and cheese. Set aside.
Mix instant pudding with milk and fold into Cool Whip. Crush Oreo cookies (including cream filling) in food processor. Cookies will look like dirt. In large bowl, layer 1/3 cookie crumbs, 1/3 pudding mixture and continue layering, ending with the dirt (cookies). Chill.
Rub steaks with lemon juice. Sprinkle both sides liberally with salt, pepper and garlic powder. Place in shallow pan. Lay sliced peppers and onion on top of steaks. Add 1/2 cup water and cover with tinfoil. Bake in a preheated 225° oven for 2 hours. Add more water, in small amounts, if necessary. Yields 2 tender-as-butter, mouth watering steaks.
Preheat oven to 450°. Put about 1 tablespoon oil in a 9 x 13-inch Pyrex dish or 10-inch iron skillet and place in oven until piping hot. Sift dry ingredients together. Add liquids and slightly beaten egg. Mix all ingredients well. Pour into preheated pan and bake 20 minutes.
Let cream cheese get soft and mix in sugar, then peanut butter and Cool Whip. Put in pie crust and put in refrigerator for about 3 hours.
Wash and pick over berries. Combine all ingredients in a large, heavy saucepan. Bring to a boil; reduce heat and cook just until cranberry skins begin to pop, 5 minutes or so. Cool and refrigerate until served. Keeps several weeks in the refrigerator.
Peel and slice apples. Mix with 5 tablespoons sugar and cinnamon; set aside. Mix 2 cups sugar, eggs, vanilla, oil and orange juice. Add flour and baking powder. Grease and flour tube pan. Alternate batter and apples starting and ending with batter. Bake at 350° for 1 hour and 20 minutes.
Combine dry ingredients in a large bowl; add remaining ingredients, stirring to mix. Pour mixture into freezer can of a 1 gallon freezer. Freeze. Let ripen at least 1 hour. Yields 1 gallon.
Unwrap and melt caramels with 1/3 c. evaporated milk at low heat in microwave; set aside. Combine cake mix, remaining 1/3 c. evaporated milk and butter. Combine by hand until dough is mixed. Press 1/2 of the batter in a well greased 13 x 9 pan. Bake at 350 degrees for 6 minutes. Remove from oven, sprinkle chocolate chips over the baked batter and spread caramel mixture. Crumble remaining batter over top. Bake for 15-18 minutes. Cool.
Heat oven to 350°. Cream sugar and butter. Beat eggs well, then applesauce. Sift flour, soda, salt, cinnamon and cocoa. Mix all together. Pour in 3 buttered pans. Fill about 3/4 full. Sprinkle top with chips. Bake about 1 hour. Insert knife in center; when it comes out clean, it's baked. Let cool on wire rack. Makes 3 loaves.
Cook rice and then spread on a casserole dish. Cook rice in a 200° oven for 5 minutes. Cool this in refrigerator. Boil pepper strips for 1 minute. Rinse with cold water. Add peppers, scallions and tomato to cooled rice. Mix oil, vinegar, garlic, salt and pepper. Toss with rice. Refrigerate until time to serve.
One day before serving, drain beans and place in a glass bowl. Add green peppers and onions. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture; toss lightly. Refrigerate covered. Makes 10 servings.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apple mixture and yams in a 1-1/2 quart ovenproof casserole dish. Cover and bake at 350° for 35-40 minutes. Sprinkle with marshmallows; broil 6-8 minutes, or until lightly brown. Serves 8.
Brown meat in fat; drain. Add remaining ingredients, except beans. Blend thoroughly. Cook over low heat 20 to 30 minutes, stirring occasionally. Add beans and heat.
Beat egg whites separate and add last. Mix all ingredients together and put in unbaked pie shell. Bake at 350° for 30 minutes.
Buy a gallon of red burgundy wine and drink half of it. Take a long nap. When you wake up, if you want the mix to be a little sweeter, add more lemon soda to the mix and less wine. Goes great with seafood and paella dishes!
Cook broccoli according to package directions. Add remaining ingredients and cook over low heat until thoroughly heated.
Combine all ingredients together and pour into pie shells. Bake at 350° for 30 to 40 minutes.
In casserole dish, combine noodles, tuna, cream of mushroom soup and milk. Top with Stove Top stuffing (dry) and Parmesan cheese. Pour melted butter over top. Bake at 350° for 1/2 to 3/4 hour.
Combine softened cream cheese and Cheddar cheese. Blend onion and mayonnaise and add to cheeses. Add remaining ingredients. Mix well. Shape into ball or log. Roll in nuts. Chill overnight.
Brown sausage and drain. Press crescent rolls into greased 9 x 13-inch glass pan. Put drained sausage on crescent rolls and 2 cups Mozzarella cheese. Whip eggs, milk, salt and pepper; pour over Mozzarella cheese. Bake at 450° for 15 minutes.
Cook rice and seasonings as directed on package. Cool a little. Mix with remaining ingredients. Chill thoroughly before serving. Makes 6 cups.
Beat eggs; beat in oil and sugar. Stir in cottage cheese and fruit. Add to sifted dry ingredients. Mix well. Spoon into 2 (9 x 5-inch) loaf pans. Bake at 350° for 50 to 55 minutes. Makes 2 loaves or spoon into 4 (5 x 3-inch) loaf pans. Bake at 350° for 25 to 30 minutes.
Peel and slice potatoes in round slices. Sprinkle butter in bottom of baking dish. Add a layer of potatoes on top of the butter. Sprinkle 1 teaspoon of sesame seed and sprinkle on lemon pepper. Add more butter. Repeat layers with all ingredients until finished. Cover loosely with foil and bake until tender in a 400° oven approximately 45 minutes.
Combine first 4 ingredients; cut in shortening. Add mashed potatoes and chicken. Mix egg with milk; add to flour mixture and stir until just blended. Knead dough lightly; pat to 3/4-inch thickness. Cut into 3-inch squares, then into triangles. Place on a greased baking sheet; bake at 375° for 10 minutes. Brush with melted butter; sprinkle with parsley. Bake 5 additional minutes.
Remove any bone from steak; cut meat in 2 pieces. Coat with mixture of flour and salt. Pound to 1/4-inch thickness. In 8-inch skillet, brown the meat slowly in hot oil. Top each piece with 2 onion slices; sprinkle with lemon pepper. Add 1/2 cup water. Reduce heat; cover and simmer. Heat 1 to 2 minutes to melt cheese. Makes 2 servings.
Mix ingredients together and bake at 350 for 15 to 20 minutes. Make three layers.
Mix all together, raisins and nuts last. Bake in loaf pan at 350° for approximately 40 minutes.
Combine flour, salt and baking powder; set aside. Cream butter, sugar and honey; add eggs and vanilla. Add dry ingredients to creamed mixture; blend well. Add nuts. Chill dough. Shape into two long rolls. Wrap in waxed paper and chill for several hours.
Brown meat; mix spices, catsup, onion, garlic, tomato sauce and paste and simmer 1 hour. Keep covered. Mix all cheeses. Boil noodles. Add meat to sauce mixture after first 30 minutes.
Combine sausage, Bisquick and cheese. Roll into 1-inch balls. Bake in a 350° oven for 30 minutes.
Beat eggs. Add sugar, corn syrup, flour, salt, melted butter and nuts. Pour into unbaked pie crust. Bake 40 minutes at 350°.
Place ample helping of ham, cheeses, lettuce, tomato, onion, pickles and peppers on bun. Add Salad Supreme, salt, pepper, olive oil, vinegar and mustard to taste.
Preheat oven to 350 degrees. Separate eggs, keeping yolks in egg shells. Beat whites, with a dash of salt & pepper, until soft peaks form. Spread toast with ham; mound whites on top. Make indentation with back of the spoon; slip in egg yolk. Bake 20 minutes, until the yolks are set and egg whites are golden. Serve with warm bacon.
Mix together the graham cracker crumbs and 1 stick of margarine (melted). Spread in a 13 x 9 x 2-inch pan. Beat 2 sticks margarine, powdered sugar, vanilla and eggs on high speed for 12 minutes. Spread egg mixture over crust. Layer sliced bananas, then well drained pineapple. Top with Cool Whip and garnish with nuts and cherries. Chill 8 hours.
Wash and pat dry chicken pieces. Place in a round baking dish or small roaster. Put on some salt, pepper and garlic powder (to your liking). Pour on Italian dressing mixture. Bake at 350° for at least 1 1/2 hours. Larger chicken pieces will need an additional 30 to 45 minutes to bake.
Mix all ingredients except almonds, paprika and chili sauce. Put into ovenproof dish. Spread 1/4 cup chili sauce over top (enough to lightly cover). Sprinkle with almonds and paprika. Bake at 375° for 15 minutes, or until piping hot. Serve with cocktail bread.
Beat egg yolks and add the lime juice and milk. Beat egg whites and gradually add sugar. Combine the two mixtures and pour into a graham cracker crust and bake at 350° for 10 to 15 minutes. Serve with Cool Whip on top, if desired.
In a small bowl, add small amount butter and then add egg. Beat and place in microwave for 1 1/2 minutes. You may need to turn over halfway through cooking. Place on bread and add cheese, if desired.
In small mixing bowl, cream together butter and sugar until light and fluffy. Add eggs and beat until smooth. Add remaining ingredients. Spread batter evenly into greased 9-inch pie pan. Bake for 30 minutes at 325°. Cut into wedges. Nice to wrap and pack in lunch box.
Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened. Add pineapple and carrots. Heat and serve immediately. Serves 4 to 6.
In a large bowl, combine cranberries and sugar; let stand for 30 minutes. Add next five ingredients and mix well. Gently fold in the whipping cream. Chill before serving.
For each S'More, place piece of chocolate on a cracker. Toast marshmallow and place on chocolate. Top with second cracker. Squeeze gently and eat. Serves 6.
Crust: Grease bottom and sides of 15 x 10 x 1-inch baking pan. In large bowl with mixer at medium, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake in 350° oven for 20 minutes.
Sift dry ingredients. Make a well, add remaining ingredients. Mix well until smooth. Put in 3 loaf pans (or 2 small or 2 big pans) that have been greased and floured. Bake at 350 degrees for about an hour or until done. Cool slightly, then turn out on to racks to finish cooling. Wrap in foil or plastic and store in refrigerator. Pecans can be added.
Line bottom of a 9 x 13-inch baking pan with layer of dried beef. Place 1 slice of bacon inside skinned and boned chicken breast. Spoon over top the mushroom soup and sour cream. Bake, uncovered, at 275° for 3 hours.
Preheat oven to 325°. In large bowl beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake 1 hour.
Cream together sugar, oleo and egg. Add the rest of the ingredients to the creamed mixture. Bake 30 to 35 minutes at 350°.
Heat oven to 400°. Grease 12 medium muffins cups or line with paper baking cups. Beat egg slightly; stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 17 minutes. Makes 12 muffins.
Beat together egg, oil and applesauce. Add flour, soda, baking powder and spices. Beat well. Stir in raisins. Spoon into greased or paper-lined muffin tin. Bake 20 minutes at 375°.