HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beans in 2 cups boiling water for 10 to 15 minutes, covered, until tender-crisp. Combine herbs in a small bowl. Saute chopped onions and garlic in oil, adding herbs, then sunflower seeds. Add to cooked beans. Season to taste and toss lightly. Makes 4 to 6 servings.
Boil, peel and dice potatoes. Boil and chop eggs. Dice cucumber, green pepper and onion. Half and slice radishes and sweet pickles thin. Toss all ingredients together; set covered in refrigerator. Cream mayonnaise, vinegar, sugar and canned milk until smooth. Add to vegetable mixture gradually. Use amount needed to make potato salad preferred moisture.
Slice cabbage like for cole slaw. Slice apples and onions. Put in kettle; add vinegar, sugar and water. Cover and cook about 1 hour. Season with salt, pepper and butter.
Mix all ingredients together. Save a little cheese to place on top. Grease an iron skillet and bake at 350° for 30 to 35 minutes, until a toothpick comes out clean.
Heat oil and add onions. Cook until tender, then add soup. Use enough water to clean out soup cans, then add ketchup and use enough water to clean bottles. Add salt, pepper and Tabasco sauce. Bring to a slow boil. Stir bottom and turn down heat to simmer. Add fish and cook for 1 hour. Stir occasionally. This feeds approximately 62 people? This recipe can be shortened to 1/2 or 1/4, etc.
Chop tomatoes and peppers and mix with chopped onions. Mix all together. Boil for 5 minutes. Pack into hot sterilized jars and seal. Yields 7 pints.
Mix ingredients in a saucepan and stir over low heat until cheese begins to melt. Pour into a small casserole and bake at 325° for 15 to 20 minutes.
Remove bread crust. Roll each slice thin with rolling pin. Mix cheese, seasonings and sour cream; spread on slices. Put asparagus spear on edge of bread and roll jelly roll style. Put seam side down on cookie sheet; brush with melted butter. Brown lightly on both sides under broiler. Slice each roll into bite size pieces. These can be frozen (don't thaw).
In large skillet, brown chicken in shortening; pour off fat. Stir in remaining ingredients. Cover. Cook over low heat 45 minutes or until tender. Stir now and then. Uncover. Cook until desired consistency. Serves 6.
Prepare cake mix as directed. While cake is hot, punch holes with toothpick and pour a mixture of Eagle Brand milk and caramel topping over hot cake. Let cool completely. Cover with Cool Whip and sprinkle with Heath bar shavings.
Brown hamburger; strain off grease. Combine cheese soup and milk. Place vegetables, cheese soup mixture and hamburger in large casserole dish. Top with Tater Tots. Bake for 40 to 45 minutes at 350°.
Mix all ingredients together. Put in a greased casserole. Top with Ritz cracker crumbs. Bake at 350° for 30 to 40 minutes.
Combine and boil for 3 minutes the first 8 ingredients. Pour boiled liquid over onion, celery and pepper. Add remainder of ingredients. Chill before serving.
Prepare linguine according to package directions. In large skillet over medium-high heat, cook shrimp, mushrooms and garlic in butter 5 minutes until shrimp turn opaque, stirring frequently. Drain linguine. In large serving bowl, combine shrimp mixture, linguine, 3 tablespoons Romano cheese and salt. Toss gently to coat well. Top with remaining cheese and cracked pepper to taste. Garnish.
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup Cool Whip. Stir in 3/4 cup of the strawberries. Pour into pie crust; chill until firm, about 15 minutes.
Make brownie mix as directed in a high-sided pan; cool. Do not cut the brownies. Prepare instant pudding as directed, then add cream cheese and spread evenly over cooled brownies. Spread cherry pie filling over the pudding; refrigerate until set.
Saute onion and bell pepper in butter. Mix well with all the other ingredients (except sour cream and Cheddar). Place in casserole dish. Cover with sour cream and Cheddar cheese. Bake 45 minutes at 350°.
Melt butter and cheese. Add vanilla and mix well. Sift together sugar and cocoa. Mix well. Add nuts. Pour in buttered pan. Cool and store in refrigerator. Cut into squares.
Boil corn ready to eat. Cut corn off cob; fill dry canning jars 2/3 full. In cooker, bring to a boil 1 cup salt and 1 gallon water. Fill jars to ring, not to full seal.
Mix all and press into bottom of 13 x 9-inch pan. Bake 15 to 20 minutes. Cool.
Heat oven to 350°. Grease a 9-inch square cake pan. Melt butter in a 2-quart saucepan over very low heat. Remove from heat. Blend in sugars and water. Stir in flour, then add egg and vanilla; beat well. Add nuts, coconut and chocolate pieces and stir to combine. Pour into prepared pan and bake 30 minutes.
Place ingredients in order given in greased 8 x 12-inch baking dish. Salt and pepper each layer. Bake 2 hours at 300° to 325°.
Beat cream cheese until fluffy. Gradually add milk until smooth. Stir in lemon juice and vanilla. Pour into shell. Let chill for 3 hours. Top with cherries.
Put 1/2 cup butter, granulated sugar, unsweetened chocolate and vanilla in top of double boiler. Cook over boiling water until well blended. Add egg; cook 5 minutes more, stirring. Add crumbs, nuts and coconut. Press into buttered 13 x 9 x 2-inch pan (or 9 x 9 x 2-inch for thick cookies). Cool. Chill in fridge 15 minutes. While 1st layer is in fridge, cream 1/2 cup butter until fluffy. Beat in pudding mix and milk. Add confectioners sugar gradually and beat until smooth. Spread over 1st layer. Chill 15 minutes. While 2nd layer is in fridge, melt semi-sweet chocolate and 1 tablespoon butter over low heat. Spread over 2nd layer. Chill until firm. Cut in 1-inch squares. Must be kept cold until ready to serve.
Stir meal into rapidly boiling milk. Cook until thick, stirring constantly; don't scorch. Remove from heat and allow to cool. Add well beaten eggs, salt, baking powder and butter; beat with electric mixer for 15 minutes. You might be tempted to cut this step short, but don't; this is really a souffle and it won't rise as well. Pour into well greased casserole. Bake 30 minutes at 375°.
In a mixing bowl, beat milk, sherbet and ice cream until frothy. Pour into punch bowl. Stir in soda. Serve immediately. Serves 20.
Chop artichokes and put in a deep dish pie pan or quiche pan. Add chili peppers and spread mayonnaise over peppers. Sprinkle cheese over top. Bake in 350° oven for 20 minutes. Serve with tortilla chips.
Cream shortening and sugars. Add eggs and blend. Stir in corn flakes and oats. Gradually add flour, soda, baking powder and salt, sifted together. Add coconut and vanilla. Drop by teaspoonfuls on lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and blend. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, transfer cheesecake to a serving platter. Yield: 12 servings (about 200 calories per serving.)
Combine eggs, bread crumbs, onion, green pepper, parsley, 1/2 of the oregano, garlic salt and dash of pepper. Add ground beef; mix well. Shape into 24 meatballs. Bake in shallow pan, uncovered, at 375° for 20 minutes. Cook macaroni; drain. Combine dry cheese mix, sour cream, 1/2 oregano and milk. Stir in cooked macaroni. Turn into 12 x 7 1/2 x 2-inch baking dish. Arrange meatballs atop. Bake uncovered at 375° for 20 to 30 minutes. Makes 6 servings.
In a large bowl combine 2 cups flour, undissolved yeast, herbs, garlic and 1 1/2 teaspoons salt; stir in hot water. Beat 2 minutes at medium speed (scrape bowl occasionally). Add eggs and 1/2 cup flour; beat 2 minutes with spoon. Stir in 1 cup cheese and enough additional flour to make a soft dough. Cover and let rest 20 minutes.
Melt oleo on low heat, add sugar, let cool. Add flour and eggs one at a time. Add flavoring and nuts. Mix well, pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. In a saucepan, combine 1 cup butter, 1/4 cup cocoa, water, 1/2 cup buttermilk and eggs. Stir constantly over low heat until mixture bubbles. In a large bowl, mix sugar, flour and baking soda. Stir hot mixture into dry ingredients. Beat until smooth. Stir in 1 teaspoon vanilla. Spread mixture evenly into a greased and floured 9 x 13-inch baking pan. Bake 25 minutes until firm to touch in center. Cool.
Combine ingredients. Put in a pan and cook at 350° for 1 hour. Put ketchup on top and let cook for 1/2 hour.
Cream Crisco and sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Alternate flour mixture and milk. Put in vanilla. Mix well. Use 3 or 4 round pans. Fill 1/2 full with batter in each pan to make several layers. Bake at 350° for 25 to 30 minutes.
Cook in saucepan the milk and flour; stir until it turns to a thick paste. Then cool. Put in mixer the shortening, sugar, butter and vanilla and beat until light and fluffy. Add cooled paste to mixer and beat until consistency of whipped cream.
Bring lentils to a boil. Reduce heat and simmer for about 1 hour. Add chopped onions, celery and carrots; stir while simmering 10 minutes. Add chopped tomatoes and minced garlic; simmer 3 minutes. Add parsley, tomato paste, thyme and salt, if desired. Simmer 3 minutes. Stir in olive oil and serve.
Heat oven to 350°. Cook and stir onion in 2 tablespoons margarine until onion is tender. Remove from heat. Stir in flour and seasonings; cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn, egg and cheese. Pour into ungreased 1-quart casserole. Combine cracker crumbs and 1 tablespoon melted margarine; sprinkle evenly over corn mixture. Bake, uncovered, 30 to 35 minutes.
Cream softened	cream cheese and sugar; add mayonnaise. Fold in	mashed	cranberry sauce, drained pineapple, whipped cream and nuts. Pour in 9 x 5 x 3-inch loaf pan or Pyrex dish. Freeze until firm.	Cut in	squares and serve on lettuce. Serves 10 to 12 people.
Melt butter; add onion, flour, liquids and seasonings to make sauce. Remove from heat and stir in cheese. Place beans in greased casserole; pour sauce over all. Sprinkle with bread crumbs and paprika. Bake about 45 minutes at 350°.
Beat 4 eggs; add sugar gradually, then add 5 1/2 cups of half and half and 2 cups whipping cream. Add 2 tablespoons vanilla and dash of salt for taste. Freeze in ice cream freezer. Makes one gallon.
Brown sausage with sliced green pepper and onion. Rinse and drain well. Mix meat with cheese. Chill. Divide loaves into 4 pieces, total 8. Roll each piece in a circle. Put approximately 1/2 cup of meat mixture on one-half of circle. Fold other half over the meat. Pinch ends together well. Place on greased cookie sheet. Bake at 425° for 15 to 20 minutes.
Combine dry ingredients. Add egg and milk. Mix lightly. Stir in chopped onion. Drop batter by teaspoonfuls into deep hot oil. Cook until golden brown. Yield: 2 dozen.
Stir together milk, egg yolks and lemon juice and place in graham cracker crust. You may top this with whip cream or Cool Whip or you may make a meringue out of the egg whites. Refrigerate.
Wash chicken; pat dry. Saute rice in frying pan in 2 tablespoons of butter just until brown, along with the pepper and onion. Place in baking dish. Add consomme; mix. Place chicken breasts on top. Cover with can of golden mushroom soup. Bake, covered, at 350° to 400° for approximately 1 hour, until chicken is done and rice is tender. Yields 4 servings.
In ungreased 2-quart round microproof dish, mix bread and raisins. Beat eggs, sugar, vanilla and salt until well blended. In 4-cup glass measure, heat milk and butter on High for 4 1/2 to 5 minutes or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins. Sprinkle with cinnamon. Cover with waxed paper. Center may be slightly soft but will set as pudding cooks. Serve warm or chilled.
Partially melt chocolate over hot water. Remove from heat and beat until smooth. Stir in marshmallows and nuts. Spread in buttered 8 x 8 x 2-inch pan. Chill. When firm, cut into squares.
Combine rice and soup; add water. Place mixture in 10 x 13 x 2-inch baking pan. Place chicken on top. Sprinkle soup mix over chicken. Cover with foil; do not open foil. Bake at 325° for 2 hours and 30 minutes. Serves 10.
Oil large shallow baking dish. Without peeling, thinly slice potatoes. Place half of potatoes in dish. Sprinkle with 1 cup cheese, 1 1/2 tablespoons margarine, half of sesame seed and paprika. Repeat layers. Pour milk over. Bake at 425° for 45 minutes. Cover the last 15 minutes.
Heat oven to 350°. In ungreased 8 x 8-inch pan mix flour, granulated sugar, 1/4 cup cocoa, baking powder and salt. Stir in milk and oil until well blended. (Stir in nuts if using.)
Combine ingredients and pour over ice in punch bowl. Float slices of lemon or orange for garnish. Makes about 2 3/4 quarts or 12 servings.
Put the sliced peaches in baking dish. Cover with 1 cup sugar. Dot with butter and put in a 375° oven until the batter is prepared. Sift dry ingredients. Beat egg and add hot water, then dry mixture and vanilla. Take peaches from oven, cover with batter and bake at 375° for 15 minutes. Reduce heat and bake for 30 minutes. Serve with cream or hard sauce. It is very good with apples, too.
Cut up tortillas. Put 1/2 chicken on bottom of pan in layers. Add 1/3 of chicken, cheese and chilies. Make 2 more layers. Pour diluted soup over this. Top with cheese. Bake at 350° for 30 minutes.
Cut baked potatoes in 1/2 lengthwise, without breaking skin. Scoop out inside and mash. Season with salt, pepper, butter and chopped parsley. Refill potato skins. Moisten tops with a few drops of milk. Dot with butter. Sprinkle with paprika. Brown in 400° oven.
Preheat oven to 350°. Spray a 9-inch square or round baking pan with cooking spray. In a large bowl, combine flour, sugar, cocoa, cornstarch, salt, baking soda and baking powder. In a medium bowl with a wire whisk or fork, stir water, egg, egg white, corn syrup and corn oil. Gradually stir into dry ingredients until smooth.
Put water in a container. Sprinkle plaster on water until a thick, creamy mixture forms. Add glue to plaster mixture. Drip some tempera over the plaster and stir until the mixture looks streaked. Pour into a mold and let harden.
Heat oil in 12 inch nonstick skillet over medium high heat. Cook chicken in oil 5 minutes, turning once, until brown. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. This has 6 grams carbohydrates.
Stir together peanuts, sugar, syrup and salt in 1 1/2-quart casserole. Place in microwave oven and cook 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla. Blend well with syrup. Return to microwave 1 to 2 minutes. Add baking soda. Stir until mixture is light and foamy. Pour onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into pieces. Yields 1 pound.
Rub frozen dough with olive oil and let defrost. When thawed roll out dough approximately 18 x 12-inches. Sprinkle with cheese and pepperoni. Roll tightly like a jelly roll to make an 18-inch loaf. Pinch open ends well to close bread completely. Let rise until double in bulk. Bake at 350° approximate 40 minutes or until lightly browned. Try other stuffings (broccoli, cheese and ham, sausage, herbs, etc.).
Heat oven to 375°. Grease 9-inch square pan. Spread frosting over bottom of pan. Press pecans into frosting. Separate dough into 20 biscuits. Wrap 1 biscuit around each candy Kiss; pinch edges to seal. Arrange filled biscuits over frosting and pecans. Bake at 375° for 28 to 32 minutes or until golden brown. Let stand 3 minutes. Invert onto serving plate. Makes 20 buns.
In 3-quart casserole, arrange chicken breasts (skin removed) in center, green beans on one side, potatoes on the other. Combine margarine and garlic cheese mix. Pour over all. Cover and bake at 325° for 1 to 1 1/2 hours. Serves 4.
Beat the egg whites in large bowl and add salt. Gradually add sugar, beating after each addition, until smooth and glossy. Slowly add the Karo syrup and beat until it stands up firm in peaks. Fold in vanilla last very slowly. Frost cooled cake.
Mix Eagle Brand milk with the lemon juice. Blend well or stir well. Add 1/2 of the Cool Whip. Place in crust. Spread the other Cool Whip on top and chill. (No eggs.)
Combine potatoes and bacon. Set aside. Fry onion in bacon drippings until light brown. Add flour and blend. Add sugar, salt, vinegar and water. Bring to a boil, stirring constantly. Mix in celery, parsley and frankfurters. Pour mixture over potatoes and bacon. Sprinkle with pepper. Serve hot.
Beat egg whites until stiff; add sugar, vanilla and baking powder. Mix gently. Add chopped pecans and Ritz crackers. Pour into a greased pie pan. Bake at 350° for 25 minutes. Cool. Top with Cool Whip or whipped cream.
First Layer: Mix pretzels, butter and 3 teaspoons sugar in a bowl. Pour into a 9 x 13-inch pan and spread completely over bottom in thin layer. Bake in oven at 350° for 10 minutes. Set aside to cool.
Beat cream cheese and sugar, then fold in other ingredients. Put into a mold and freeze for several hours.
Saute chicken livers in chicken fat after onions are completly sauted. Add salt and pepper. Additional fat may need to be added. In food processor slice eggs. Then put all ingredients together including liquid and blend. Chill overnight. Serve with triscuit crackers.
Cream shortening, sugar and eggs. Add vanilla and zucchini. Blend in dry ingredients. Add to creamed mixture. Spread in greased 13 x 9 x 2-inch pan or 2 bread pans. Bake at 350° for 1 hour.
Mix flour and lard into crumbs, then add egg. Mix in other ingredients. This recipe is enough for 4 pies.
Remove crusts from bread, if desired. Butter bread. Cube and place in a greased 13 x 9 x 2-inch baking dish. Layer cheese, sausage, red pepper and onion over the bread. In a large bowl, beat eggs. Add soup, milk, mustard and pepper. Pour over bread mixture. Cover and refrigerate overnight. Bake, uncovered, at 300° for 1 hour or until knife comes out clean. Let stand 5 minutes before cutting.
Salt and pepper ground beef. Press into a 9-inch square dish. Spread soup over and then place Tater Tots on top. Bake at 350°, uncovered for 1 hour.
Thaw peas. In small bowl, combine mayonnaise, yogurt, vinegar, pickle relish and mustard. Shred lettuce. Cut onion into half rounds by halving onion and slicing each half.
In saucepan, combine fruits, nuts, granulated sugar and 2 tablespoons water. Cook and stir until thick and apple is tender, about 10 minutes. Cream butter and brown sugar until fluffy. Beat in eggs. Sift together dry ingredients; add alternately with milk to creamed mixture. Stir in oats. Reserve 3/4 cup dough. Drop remainder from teaspoon onto greased cookie sheet; make depression in center and top with apple filling. Top off with reserved dough. Bake at 375° for 10 to 12 minutes. Makes 36.
Dissolve strawberry flavored gelatin in boiling water. Add the frozen	strawberries that are partially thawed; stir occasionally until	thawed. Add the crushed pineapple and bananas. Pour half into an 8 x 8 x 2-inch casserole or baking pan; chill firm. Spread evenly with the sour cream. Pour remaining gelatin on top and chill until firm.
Measure cold milk. Add instant pudding mix. Put into a shaker and shake 1 to 2 minutes. Place topping into a small pitcher, then fold in prepared pudding. Chill thoroughly. Makes about 2 1/2 cups or 5 servings.
In a bowl, combine chocolate crumbs, almonds, sugar and softened butter. Pat mixture onto bottom and sides of a buttered 9 1/2-inch spring-form pan. Then cream together cream cheese and sugar. Beat in eggs. Add heavy cream, Amaretto and vanilla. Beat until light. Pour batter into spring-form pan. Bake at 375° for 35 to 40 minutes. Let stand for 5 minutes. Combine sour cream, sugar and vanilla. Spread on cake and bake for 5 minutes more. Cool on rack completely and chill overnight. Remove sides of pan and transfer cake to a stand. Press sliced blanched almonds, lightly toasted around top edge.
Preheat oven to 375°. Place thinly sliced apples in a bowl. Add 1/2 cup sugar, cinnamon, cornstarch and lemon juice. Mix lightly and pour into a buttered 9-inch pan. Blend remaining sugar, flour, salt and butter to a crumbly consistency. Add the nuts and blend. Sprinkle over the apples. Bake 45 minutes or until crust is brown. Serve with whipped cream or ice cream. Makes 6 servings.
Mix in order given. Add more oatmeal if too soft. Drop by teaspoon on lightly greased cookie sheet. Bake 10 minutes at 350°.
Crumble bacon and set aside. Slice potatoes into 1 1/2-quart casserole. Add onion and water. Cover with lid and microwave on High 12 to 14 minutes, stirring halfway through cooking time. Drain. Combine remaining ingredients. Add to potatoes; mix lightly to combine. Sprinkle bacon over top. Microwave on High 1 1/2 to 2 minutes to heat through.
Mix peanut butter and margarine. Add white and brown sugar. Mix well; add eggs. Beat well. Stir in flour. Drop by teaspoon. Bake at 375° for 10 to 15 minutes.
Make cake as directed on box and bake. After cake is done, poke holes in it with a wooden spoon while it's still hot. Pour on sweetened milk and caramel topping. Let cool and put Cool Whip on top. Refrigerate.
Put in a large covered skillet. Cook onions until tender. Add meat, sprinkle over salt and pepper. Brown slowly, turning often. Put in layers and add cheese, celery and olives. Add noodles. Pour over tomatoes and water. Cover and bring to a boil. Do not remove cover. Turn heat to low. Simmer 30 to 35 minutes.
Place all ingredients, except nuts, in bowl and mix well. Fold in nuts. Pour into pie shell. Bake in 350° oven for 1 hour.
Combine squash, sugar, butter, spices and salt. Stir in eggs and milk. Pour into pastry shell. Bake at 400° for 50 minutes. Knife should come out clean when tested.
Chop vegetables and meat into bite-size pieces. Combine all ingredients and pour into a Dutch oven, covering tightly. Bake in 300° oven for six hours. Shred with a fork and serve on hard rolls.
Mix oleo, Crisco, eggs, white sugar, brown sugar and vanilla. Add flour, baking powder and salt. Combine the coconut, crushed corn flakes, oats and nuts into other ingredients. Bake at 375° for 10 to 15 minutes.
Set power at High. In round baking dish, heat butter and garlic 1 1/2 to 2 minutes or until butter is melted. Add lemon juice, parsley, salt and pepper; stir in shrimp. Set power at Medium. Heat, covered, 2 to 4 minutes, or until shrimp is done, stirring once. Let stand, covered, 5 minutes; sprinkle with paprika before serving (if desired). Serves 4.
Cook macaroni; drain. Brown the ground beef; drain. Add soups, green pepper, pimiento, macaroni and the ground beef. Place half the mixture in a greased 2-quart casserole. Sprinkle with half the cheese and onions. Top with remaining macaroni mixture and cheese. Bake at 350° for 25 minutes. Sprinkle with remaining onions, bake 5 additional minutes.
Brown chicken in margarine; add water; cover. Simmer for 25 minutes. Take chicken out; add rice, soup and vegetables. Bring to boil. Take off heat and let stand for 5 minutes. Serve on plate with chicken on top.
Combine margarine, oil and sugars; cream well. Add eggs and vanilla; mix together. Add dry ingredients. Roll in balls; flatten with a glass dipped in sugar. Bake on ungreased cookie sheet at 350° for 10 minutes.
Sift together flour, cream of tartar, baking soda, salt and nutmeg. Use 1/2 cup of the flour mixture to coat the blueberries. In a mixing bowl, cream the sugar, margarine, egg and lemon together. Alternate dry ingredients with milk into the mixing bowl. Add the blueberries and fold into mixture. Bake at 425° for 25 minutes.
Mix. Bake at 350° for 30 minutes. Serve on cocktail bread.