HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Brown ground beef, onions and add garlic salt, oregano and salt to the ground beef. Cook noodles, then mix ground beef, noodles and all ingredients (except cheese). Pour in an ungreased and uncovered casserole dish. Sprinkle the Cheddar cheese on top. Bake for 30 minutes. Makes 4 to 6 servings.
Mix cream cheese, sugar and milk together. Pour into crust, then layer bananas and pineapple. Top with Cool Whip, cherries and pecans. Refrigerate.
Cut cauliflower and broccoli into bite-size pieces. Combine all vegetables into large bowl. In separate bowl, mix mayonnaise, oil, sugar, salt and peppers. Pour over vegetables and mix well. Refrigerate overnight, stirring several times. Garnish with crumbled bacon before serving. Serves 8 to 10.
Preheat oven to 350°. Butter a 9 x 12-inch baking dish. Place leftover cake cubes in the dish; set aside. In a bowl, combine egg yolks and sugar. Beat for 3 minutes. Add flour and baking powder. Pour milk and butter into mixture; stir well. Add vanilla extract. Pour batter over cake; bake for 30 minutes. Heat broiler.
Mix well and pour in pie crust and bake at 300° or 350° until done.
Sift flour, soda and salt together. Set aside. Cream oleo, sugar, brown sugar, vanilla and water. Add eggs and dry ingredients. Slowly fold in chips and nuts. Bake at 350° for 10 minutes. Makes 6 dozen.
Mix Ranch dressing, yogurt, cream cheese and mayonnaise together. Place roll dough on cookie sheet in a rectangle (2 cookie sheets). Press seams together. Bake at 350° for 10 minutes. Let cool. Spread dressing on crust. Top with vegetables and Cheddar cheese. Refrigerate.
Mix ingredients together and drop from spoon into hot oil. Turn, then drain on paper towel.
In heavy large pot, cook meat in small amount of oil; season with salt and pepper. When meat is done, add canned veggies; don't drain. Add remaining ingredients, stir, cover and cook on low boil (simmer) for 1/2 hour until pasta or rice is done. Serves 6.
Beat butter or margarine in large bowl with electric mixer at high speed until fluffy. Add the 3/4 cup of 10x sugar, flour and vanilla. Mix well. Blend in nuts. Shape dough into 3-inch logs. Place, 1-inch apart, on cookie sheet. Bake in slow oven at 325° for 25 minutes or until pale golden brown. Roll in 10x sugar while still hot. Cool on wire racks. Roll cooled cookies again in sugar to coat evenly.
Sift the baking soda with the flour. Mix all ingredients together and pour into a tube pan or loaf pan. Bake at 350° for about 45 minutes or until done.
Beat eggs lightly. Stir in corn syrup, sugar, peanut butter and vanilla. Mix well. Pour into pie shell. Cover with foil. Bake in 375° oven for 20 minutes. Remove foil. Bake for 15 to 20 minutes or until knife inserted comes out clean. Cover and chill. Garnish with whipped topping.
Heat oven to 350°. Measure flour, granulated sugar and 2 tablespoons cocoa in a bowl. Blend in milk and Butter Buds. Stir in Grape-Nuts. Pour into a square pan, sprayed with nonfat cooking spray. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter. Bake 45 minutes.
In a 4-quart ice cream maker, combine condensed milk, Butterfingers and vanilla; stir. Add whole milk to fill line. Stir. Freeze as directed.
Cream butter and cheese. Add flour. Mix well. Form shells by rolling into balls and pressing with thumb into small muffins.
Cut cheese into small squares. Add to crock-pot with salsa. Turn crock on low temperature. Brown sausage first and drain; add to pot and mix well. Brown hamburger; drain and add to pot. Keep crock on low temperature. Eat with tortilla chips.
Peel carrots; slice in 1/4-inch pieces. Put in saucepan and barely cover with water; cook 10 minutes or until tender-crisp. Drain. Cut bell peppers and onion into chunks (bite size). Mix together soup, sugar, oil and vinegar in pan. Bring to a boil. Pour over vegetables. Let marinate 4 hours or overnight in refrigerator.
Set oven at 350°. Mix all ingredients, adding milk to make moist like pie dough. Do not make too moist. Form into balls and place on ungreased cookie sheet. Bake 23 to 25 minutes. Serve warm or cool with milk or cream and fresh berries.
Mix with hand in dishpan. Roll into small balls. Bake at 350° for 10 minutes.
Generously butter a 9 x 13-inch pan. Cut bread into 1-inch slices. Arrange bread in single layer over bottom of pan. Beat eggs, milk, sugar, salt and vanilla in a large bowl until mixed well. Pour over bread. Cover with foil and refrigerate overnight.
Mix together well. Bake at 350° for 50 to 60 minutes in tube pan.
Soften cream cheese. Add all ingredients (except paprika). Mix very well. Chill until firm, then shape into a ball. Sprinkle with paprika.
Mix dry ingredients together. In another bowl, mix oleo, egg and banana. Add dry ingredients and chocolate chips. Stir just until moist. Fill greased muffin cups 2/3 full. Bake at 375° until done. Kids love these!
Prepare spaghetti according to package instructions. Rinse in cool water. Add broccoli florets, cherry tomatoes and black olives to spaghetti. Pour Italian dressing over pasta and vegetables. Cover and marinate in refrigerator for at least 2 hours. Toss mixture occasionally. Sprinkle with Parmesan cheese before serving.
In medium saucepan, bring the water to boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes; cool. In a large bowl, mix the rice with remaining ingredients except the dressing. Stir in 1/2 cup of dressing. Toss to mix well. Chill. Just before serving, toss with remaining dressing to taste.
Preheat oven to 400°. Combine ham, mustard, mayonnaise and brown sugar in a bowl. Mix well. Grease cookie sheet and place pineapple slices on the cookie sheet. Using an ice cream scoop or spoon, scoop ham mixture onto pineapple slices. Bake for 20 minutes at 400°.
Slice the cucumbers and onions. Put salt over them. Let set for 1 hour. Wash good. Mix the vinegar and sugar well. Pour over the cucumbers and onions. Cover tightly and chill.
brown ground beef, onion and garlic in skillet. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto bottom of the slow cooker. Add a double layer of uncooked lasagna noodles, break to fit. And top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 6 to 8 hours
Mix ingredients in continuance order from top to bottom, ending with zucchini. Put mixture in 9 x 5-inch pan. Preheat oven to 330° and bake 1 hour. Makes 2 loaves.
Brown meat; drain. Add green pepper and onion. Cook until tender. Add half of process cheese spread and chili powder. Stir over low heat until cheese is melted. Stir in tomato. Combine remaining cheese, eggs, flour, salt and milk. Beat until smooth. Pour into greased 9-inch pie plate. Sprinkle with cornmeal. Spoon meat mixture over batter to 1 inch of edge. Bake at 400° for 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving. Yields 6 to 8 servings.
Cut cauliflower and broccoli into small pieces. Sprinkle dressing over vegetables. Add mayonnaise and sour cream. Mix and chill. Add tomatoes and onions for variety. Serves 10 to 12.
Cream together shortening, sugar and egg. Then add mashed bananas, flour, baking soda and spice. Bake at 350° for 1 hour. May add 1/2 to 1 cup walnuts (optional).
Cook hamburger and drain, then put whole can of chicken with rice soup in. Add can of cream of mushroom soup, enchilada sauce, green chilies, garlic, onion, salt and pepper. This will be the sauce. Layer ingredients: first corn tortillas, sauce and Jack cheese (two layers). Top with black olives.
Brown beef, onion salt, pepper and garlic salt. Drain well; add kidney beans. Mix in lettuce, cheese, tomatoes, avocado and cucumber. Add Doritos and dressing.
Brown beef, onion and bacon together. Drain. Add both sugars, molasses, catsup, mustard and all the beans. Mix together and bake at 350° for 1/2 hour.
Line a 13 x 9 x 2-inch baking pan with foil. Butter foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips. Set aside.
To cake mix add 4 eggs, milk, water and pineapple. Bake at 350° for 45 minutes. Punch holes in cake and pour cream of coconut over hot cake. Let cool. Spread Cool Whip over cake and sprinkle toasted coconut on top of Cool Whip.
Cut shortening into flour, spices, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew or thick soup. Try not to drop directly into liquid. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. (I use these for homemade, from scratch chicken and dumplings.)
Prepare Rice-A-Roni according to package directions, except using only 2 cups of water. Cook just until water is absorbed. In a large mixing bowl, combine Rice-A-Roni, chicken (1 cup cooked, leftover chicken or turkey may be substituted), soup, cheese and broccoli. Mix well. Pour into a greased 2-quart casserole dish and bake, covered, for 30 minutes at 350°. Remove cover and bake 15 to 20 minutes more. This serves 4 generously and freezes well.
Brown meat and onion; drain. Sprinkle gravy mix on meat. Add approximately 1/4 cup water and stir. Spread meat mixture into 10-inch pan. Spread potatoes on top. Grate cheese over top and sprinkle with paprika. Bake in oven at 375° until brown. Serve with vegetables and hot rolls.
Preheat oven to 350°. Using 1 tablespoon of butter, generously grease 9-inch spring-form pan.
Place prepared pie crust in a 9-inch pie pan. Combine 1 1/2 cup grated Swiss cheese and 4 tablespoon flour. Sprinkle into pie shell. Sprinkle on 1/2 cup diced ham or salami. Combine 3 eggs, 1 cup milk or light cream, 1/2 teaspoon salt and 1/4 teaspoon mustard. Beat until smooth and pour evenly over cheese. Place unbaked pie in freezer until solid. When ready to bake, place frozen pie in 400° oven for nearly 1 hour. Cool slightly. Garnish with chopped parsley and pimento.
Clean potato skins. Cut potatoes into chunks and then boil. Boil eggs. In the food processor, chop celery, peppers and onions. Chop eggs. Put ingredients in bowl. Add relish, sour cream, mayonnaise, sugar and mustard. Mix ingredients together. Add seasonings to your desired taste. Chill salad.
Mix all together. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 12 minutes.
Add the eggs, oil and milk to the cake mix. Mix all ingredients together; beat at medium speed for 4 minutes. Bake in greased pan (about 16 1/2 x 10 1/2-inch) for 15 minutes at 350°.
Night Before: Fit slices of buttered bread snugly in a 9 x 13-inch pan. Top each slice with 2 slices boiled ham and 2 slices of cheese. Top with slices of buttered bread (butter side down).
In a casserole dish, combine well washed peas, onions and lettuce hearts cut into strips. Then add butter, salt, pepper and sugar. Pour enough water to cover peas. Cover and simmer for about 1/2 hour. Uncover and continue cooking over high heat if sauce is too liquidy. Serves 6 persons.
Mix meat well. Saute all other ingredients; mix in meat, then mix tomato sauce in. If needed, add some water to make more sauce. Cook until meat is done. Have some fluffy white rice cooked separately. Serve picadillo over the rice or to one side. This and a salad make a meal.
Pour boiling water over oatmeal and let stand 5 minutes. Stir into oats the margarine, brown sugar and granulated sugar. Let margarine melt, then add dry ingredients. Stir with spoon and add 1/3 cup chocolate chips. Pour into greased and floured 9 x 13-inch pan. Sprinkle with remaining chocolate chips. Bake 35 to 40 minutes at 350°. (Glass pan at 325°.)
Soak mushrooms in boiling water in a small bowl for 15 minutes. Drain, discard stems and slice caps. Combine broth, soy sauce, mushrooms, bamboo shoots and pork in medium pan. Bring to a boil. Lower heat and simmer 3 minutes. Add bean curd, lemon juice and pepper. Bring to a boil.
Mix together all ingredients and pour over wings/drumsticks in large shallow pan. Cover and refrigerate at least 1 hour or overnight. Bake uncovered at 350° for 1 hour. Serves 10 to 15.
Slash hot dog lengthwise, but not completely through. Place in bun. Spread center of hot dog with pizza sauce. Sprinkle with seasoning and cheese. Microwave on High for 35 to 40 seconds.
Mix sugar, cornstarch, orange juice, butter and salt. Simmer over low heat until slightly thickened. Place yams in greased casserole. Pour sauce over and bake at 350° for 30 to 45 minutes.
Cook all together for 3 1/2 hours. Pack in hot jars and seal.
Beat one egg white stiff. Add sugar, 2 eggs, salt and seasoning. Add lukewarm milk. Put in an unbaked crust. Bake at 425° for 15 minutes. Reduce heat to 375° and bake until custard is set.
Combine flour and sugar in top of double boiler. With spoon, beat in 2/3 cup water, egg, lemon peel and juice. Cook, stirring, over boiling water until slightly thickened, about 10 minutes. Remove from heat. Add butter; refrigerate until well chilled, at least 1 hour.
In a large skillet, defrost and separate broccoli in oil. Blend onion and pepper; cook a short time. Stir in soup, milk and 1/2 cup cheese. Fold in rice and mix well. Top with rest of cheese. Bake at 350° for 30 minutes.
Drain peppers. Dry on paper towels and set aside. Slice wafer meat thin in cubes. Microwave on High for 1 minute or until crisp like bacon. Let cool and break up.
Mix all ingredients and cook in saucepan except carrots. Pour sauce over carrots and keep warm until serving.
Grease pan. Place peaches on bottom of 10 x 6 x 1 1/2-inch dish. Sprinkle with lemon juice. Mix dry ingredients. Add eggs. Toss with fork until crumbly. Sprinkle over peaches. Drizzle with butter. Bake at 375° for 30 to 40 minutes.
The day before, mix together bread, eggs and onion; put in a large plastic bag and refrigerate overnight. Before serving, add mayonnaise, crab meat, shrimp and celery, and mix well.
Beat eggs, sugar and shortening. Add 1/2 cup buttermilk and 3 1/2 cups flour and vanilla. Mix well and add 1 cup flour and baking powder, sifted together. Add last 1/2 cup buttermilk with soda dissolved. Drop and bake at 375°.
Mix together. Put in muffin tins and bake for 20 to 25 minutes in preheated 400° oven.
Preheat oven to 425. In medium bowl, stir together first 4 ingredients; cut in butter with a fork or pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened. Press dough into a 4 inch circle on heavy duty plastic wrap; cover with another sheet of plastic wrap. Roll dough into a 13x9 rectangle; freeze for 5 minutes. In a large bowl, stir in 1/2 cup sugar and next 4 ingredients; add peaches and mix well. Spoon into the pan coated with vegetable cooking spray. Remove plastic wrap from 1 side of dough. Place dough, plastic wrap side up, over peach slices, pressing edges to seal. Remove remaining plastic wrap. Pierce dough several times with a fork to allow steam to escape, sprinkle with 1 tablespoon sugar. Bake for 35 minutes or until filling is bubbly and crust is golden.
Preheat oven to 375°. Mix liquid ingredients thoroughly. Slowly blend in herbs, condiments and flour, first stirring with a spoon, then kneading with oiled hands (in addition to corn oil used for recipe) as the dough stiffens and forms into a ball. Roll out thinly, 1/4-inch or less, into a sheet(s) on floured boards. Shape to taste; with bone-shaped or other cookie cutters or just into squares with a knife and bake until lightly browned, about 40 to 50 minutes. Give up on getting the dogs out of the kitchen while this bakes! Store in fridge or freezer.
Grease or spray Pam on a 9 x 13-inch pan. Cut bread 1-inch thick and arrange in pan in single layer. Beat eggs and then rest of ingredients except margarine. Pour over bread. Dot margarine on bread. Cover with foil and refrigerate overnight. Bake at 350°, uncovered, for 45 to 50 minutes or until puffy brown and knife inserted comes out clean.
Dissolve jello in 2 cups hot pear juice. When slightly firm, add mashed pears and softened cream cheese. Fold in Cool Whip. Pour into mold. Chill until firm.
Saute garlic in melted butter and olive oil. Rinse asparagus and cut in 1-inch pieces. Saute asparagus until crisp-tender.
Fry out fat back. Remove meat from pan. Measure grease back into pan. Heat grease. Add chopped cabbage, salt and sugar; stir. Cover and steam 15 to 20 minutes until done.
Saute onions and mushrooms in butter. In large bowl, mix all ingredients. Pour into 9 x 13-inch greased casserole and bake at 350° for 45 to 60 minutes.
Cream butter and sugar. Add eggs yolks, milk, flour, salt and baking powder. Beat egg whites and fold in last. Beat mixture 300 strokes or 3 minutes with mixture. This beating is a must. Bake in oven at 375° for 45 minutes to 1 hour.
In a large kettle, cook ground beef, green pepper, onion and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil and 1/4 teaspoon pepper. Bring to boiling. Add bouillon cube. Reduce heat; cover and simmer about 20 minutes. Makes 4 to 6 servings.
Mix margarine, Coke, Worcestershire and ketchup in a saucepan. Bring to a boil over medium heat. Put leg quarters in a large fryer. Salt and pepper. Pour sauce mix over chicken and cover. Simmer for 45 to 60 minutes until tender.
Cut chicken in pieces; cover with water and bring to boil. Skim off fat. Boil until tender. Add salt when chicken is nearly cooked. Remove chicken to cool. Pour off broth and save. Remove meat from bones. Discard bones and skin. Grind meat. Place meat in kettle on burner. Add broth just to cover chicken. Add salt to taste; add bouillon. Cook about 1/2 hour. Stir often. Add broth if needed. Keep cover on. Cool and store in refrigerator overnight. Put in pint jars and cold-pack in boiling water for 3 hours or freeze.
Pour hot cooked pudding into dry cake mix. Stir and pour into 9 x 13-inch prepared pan. Sprinkle with chocolate chips and nuts. Cook 30 minutes. Cool and cut into squares.
Melt shortening in skillet. Brown pork chops on both sides. Combine all ingredients together; drain all grease from pork chops. Add to dry ingredients. Add enough hot water to make mixture moist. Spread over pork chops. Bake in oven at 350° for 30 minutes.
Combine first 3 ingredients; beat well with a heavy-duty mixer. Gradually add sugar; beat until light and fluffy (about 5 minutes). Add eggs one at a time. Beat well after each addition. Add flour to creamed mixture; beat well. Stir in vanilla. Pour batter into a well-greased 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan and cool completely. Yield: 1 (10-inch) cake.
Bring water and vinegar to a boil. Mix sugar and cornstarch with a little vinegar and water and mix with rest of liquid. Bring to a boil. Add bacon grease about 2 tablespoons. Mix potatoes, bacon, onion and salt and pepper. Pour sauce over potatoes. Put in oven and bake at least 1 hour at 300°. Hard-boiled eggs and parsley are optional.
Brown ground beef and onion (chopped) in skillet. Add spices, then tomatoes, tomato paste and water. Put all in blender and mix for 5 seconds. This gives it a rich smooth texture.
Preheat oven to 350°. Melt butter in oven in a 13 x 9-inch pan. Mix graham cracker crumbs and sugar. Sprinkle mixture over butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Store loosely covered at room temperature.
Put sugar, syrup, vanilla and 1/2 of cream in pan. Stir constantly until it boils. Add the rest of the cream slowly; don't let boiling cease. Cook until soft ball forms in cold water. Mix together (have this ready) the flour, cornstarch and butter. Add flour mixture to syrup mixture; stir and continue to cook until a soft ball. Put into buttered pan; cut when cooled.
Mix together. Heat. Serve with nacho or tortilla chips. May be prepared and served in small crock-pot.
Brown meat and onions until tender. Drain; add corn and all other ingredients. Mix well, then add cooked noodles. Put in casserole dish; top with 1 cup bread crumbs. Melt 1/4 cup butter and pour over top. Sprinkle with paprika and bake at 350° for about 45 minutes.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Beat eggs and oil in small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired. Store leftover pie in refrigerator. Makes 8 servings.
Add corn meal to scalded milk. Simmer 20 minutes. Add all of ingredients except eggs and 1 cup milk. Cool. Carefully add eggs. Pour into casserole dish. After 1/2 hour, pour last cup of cold milk on top. Bake at 350° for 2 1/2 hours. Serve with half and half cream or milk and molasses.
Shake turtle in flour and brown in large skillet. Put browned meat on bottom of large baking roaster. Put in potatoes, carrots and onion. Put the cabbage on top and pour soup over top of everything. Add salt and pepper to taste. Bake at 325° for 2 1/2 to 3 hours or until done. Serves 6 to 8 people.
Cut bacon slices in half. In a large heavy skillet, partially cook bacon about 1 minute on each side. Drain on paper towel. In a medium bowl, stir in remaining ingredients. Add shrimp; toss until well coated and let marinate at room temperature for 30 to 60 minutes. Light a charcoal fire; remove shrimp from the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick. Toss in marinade to coat. Set a grill rack 5 inches from glowing coals for 5 minutes; put all the shrimp on the grill and brush on 1/2 of marinade. Turn and brush with the remaining marinade. Grill about 4 minutes on each side; serve hot or warm.
Mix all ingredients, except Oreo cookies, well. Crush large package of Oreos in blender or food processor. Alternate layers of cookie crumbs and pudding, starting and ending with cookie crumbs. Layer in traditional bowl or pan, or create some fun!!! Layer in a flowerpot, planter, sand bucket or anything that is fun. Don't forget to add gummy worms or plastic flowers!!! Enjoy!!!
Mix all dry ingredients and wet ingredients separately. Then mix all together. Pour into greased Bundt pan and bake 35 to 40 minutes at 350°. Top with favorite chocolate icing.
In a large bowl, beat margarine or butter with electric mixer until combined. Add sugar; beat on high until mixture is light and fluffy. Add egg yolks and vanilla; beat well. In another bowl, combine flour, baking powder and baking soda. Add to egg yolk mixture alternately with buttermilk. Beat in just until combined. Stir in coconut and chopped pecans. In a small bowl, beat egg whites until stiff peaks form. Stir about 1/3 into cake batter to lighten. Fold in remaining whites. Pour batter evenly into three greased and floured 8-inch pans. Bake in 350° oven for 25 to 30 minutes. Cool in pans 10 minutes, then remove. Frost.
Mash bananas, strawberries and sugar in mixer or blender. Pour into punch bowl. Add ginger ale and top with mounds of sherbet. Garnish with whole strawberries.
In small bowl combine egg, mayonnaise, vinegar and mustard, mixing well; gradually beat in milk and seasonings. Makes 4 servings, about 3 tablespoons each.
In 2-quart saucepan over medium heat, heat soup, jelly, vinegar and prepared mustard until jelly melts and mixture is very warm. Meanwhile, place 1 frankfurter chunk and 1 pineapple chunk each on toothpicks or cocktail picks. Add to sauce; heat through, stirring occasionally. Serve hot. Makes about 40 appetizers.
Defrost veggies. Mix all ingredients together, except onions. Bake for 30 to 40 minutes (until veggies are tender) at 350°. Sprinkle onions on top and bake for 5 more minutes.