HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, dice and boil potatoes until tender. Mash potatoes, then add margarine, cream cheese, sour cream, salt and pepper. Mix until smooth and well blended. Pour into a buttered 2-quart casserole dish and bake at 400° until lightly brown. Serve.
Combine first 4 ingredients. Beat for 10 minutes. Add vanilla and lemon flavoring. Beat 2 minutes longer. Bake at 350° for 1 hour.
In a large mixing bowl, combine flour and sugar. In a microsafe dish, combine butter, shortening, coffee or water and cocoa. Microwave at High power for 2 minutes or until just boiling. Pour boiling mixture over flour mixture. Stir to blend. Add buttermilk, eggs, baking soda and vanilla. Mix well. Pour mixture into a microsafe 9 x 11- inch baking dish. Microwave at Medium-high power for 18 minutes, turning dish every 4 to 5 minutes until brownies test done. They may still appear soft on the surface.
Melt almond bark in double boiler on low heat. Do not let water boil hard while melting. Have cereals, peanuts and marshmallows in big bowl. Pour melted chocolate either white or dark, over cereals. Mix. Drop by spoonfuls on waxed paper. Set, cool and store.
Place ground beef in skillet. Season with garlic powder, salt, black pepper (use quite a bit of black pepper) and chopped onion. Cook until done. Drain and add soup. Simmer until heated thoroughly. Serve on noodles.
Combine crumbs and butter; mixing well. Line muffin pans with paper liners. Spoon graham cracker mixture into each liner. Press into bottom. Beat cream cheese until light and fluffy. Gradually add sugar. Mix well. Add egg and vanilla, beating well. Spoon into liners. Bake at 350° for 10 minutes.
Fill crescent rolls with chicken and cheese. Mix soup and milk. Pour over rolls and bake at 375° until brown. You can use canned ham or turkey instead of chicken.
Butter casserole dish. Place sole on bottom. Top with crab and shrimp. Then with tomato and garlic butter. Bake at 375° for 20 to 25 minutes.
Mix together; use only enough broth to make moist. Bake at 350° for 30 minutes or until bubbling.
Melt butter and saute onions. Add cheese and soup. After cheese has melted, add crabmeat, salt, pepper, and Tabasco sauce. Serve in chafing dish.
Prick pie shell with fork and bake 5 minutes at 450°. After filling, bake 45 minutes or until brown and puffy at 350°.
Heat oven to 350°. Grease a 9 x 1 1/4-inch pie plate. Beat all ingredients except nuts until smooth for 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater. Pour into pie plate. Sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Serve with ice cream, if desired.
Brown ground beef and onion. Drain. In a 9 x 13-inch casserole dish, pour Doritos first, then layer beef and onion and beans. Pour Ro-Tel over mixture. Top with cheese. Bake, uncovered, at 350° until cheese is melted, about 20 to 25 minutes.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking pan.
Cream butter; slowly add sugar. Cream thoroughly. Add well beaten eggs and soda, dissolved in a little hot water, and cocoa, mixed with a little hot water. Alternately add sour milk and flour. Mix to smooth batter. Add vanilla. Bake in moderate oven 35 to 40 minutes.
Preheat oven to 400°. Grease a 9-inch cake pan with margarine.
Cook potatoes in skins until tender. Drain and peel. Cut potatoes into bite size pieces in a large bowl. While potatoes are still warm, sprinkle with vinegar. Add celery, eggs, pepper, onion, pickle, salt and pepper. Blend mayonnaise and mustard together. With 2 forks, gently toss all ingredients. Add more mayonnaise, if needed. Avoid mashing potatoes. Cover and chill.
Cream together butter, sugar and eggs. In separate bowl, combine flour, salt, baking powder and baking soda. Add flour mixture gradually to butter mixture. Mix well. Add vanilla and almond extracts.
Simmer chickens with salt until tender. Bone and chop fine. Add remaining ingredients and mix well. Chill. Serve on a lettuce leaf with green stuffed olives and small whole dill pickles.
Melt butter. Add sugar, milk and cocoa. Stir together. Bring to a boil and boil for 3 minutes. Remove from heat. Mix in oatmeal and any optional ingredient.
Heat beans, then drain. Combine milk, soup and pepper; pour over beans. Add 1/2 can onion rings. Pour into a large, flat casserole; bake at 350° for 40 minutes. Garnish with remaining onion rings; bake 10 minutes more. Serves 6.
Melt 1/4 cup butter in 9-inch square pan. Mix 1/2 cup butter; add 1/2 cup sugar and beat until light. Add egg and beat well. Sift flour, baking powder and salt and add to first mixture with milk, beating until smooth. Carefully spread on berries. Bake in oven (375°) about 30 minutes. Let stand 10 minutes; turn out on serving dish. Serve at once with cream if desired.
Mix ground beef, crackers, salt and water. Form into balls and refrigerate overnight. Next day, slice meat and brown in a skillet. Place slices in covered baking dish. Mix cream of mushroom soup, flour, steak sauce and second cup of water and pour over meat. Bake at 350° for 1 1/2 hours. Very good.
Pack cucumbers in jars with 2 pods of hot pepper, 1 teaspoon garlic flakes and fresh dill or 2 teaspoons dill seed. Pour hot vinegar mixture over and seal jars.
Combine sugar, oil, eggs and vanilla; add diced apples. Sift together the dry ingredients and add. This makes a stiff batter. Bake at 350° for 60 minutes.
Mix milk and pudding until smooth. Add spice and pumpkin. Mix until blended. Fold in Cool Whip. Pour into baked pie shells. Refrigerate until served.
Combine first 3 ingredients. Cut chicken into 1/2-inch chunks and place in marmalade for approximately 6 to 8 hours. Wrap each chicken chunk with 1/2 slice of bacon. Thread chicken, mushrooms and onions on shish-kabob skewers alternating chicken, mushrooms and onions. Cook 30 to 35 minutes, baste while cooking with leftover marmalade.
Chop cabbage in bite size pieces. Put in a 9 x 13-inch baking pan. Saute beef and onions. Put over cabbage. Mix tomato sauce, water and rice. Pour over contents. Top with kraut. Bake 20 minutes uncovered. Cover with foil and bake 1 hour and 15 minutes at 350°.
Combine milk and lemon juice in a large bowl. Stir in cranberry sauce, pineapple and nuts; fold in whipped topping. Spread in a 9 x 13-inch baking dish. Freeze until firm. Remove from freezer 10 minutes before cutting. Return leftovers to freezer.
Heat oven to 325°. Grease and flour square pan, 9 x 9 x 2-inch. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed scraping bowl constantly. Beat 3 minutes on medium speed scraping bowl occasionally. Pour into pan. Bake for 50 minutes or until toothpick comes out clean.
Put everything except the gelatin into a pan and cook over high heat for 3 to 4 minutes stirring every so often. Now sample a little to see if it needs more sweetener. Sprinkle the gelatin ever the mixture and stir until completely dissolved.
Brown beef and onions in skillet; drain. Add Worcestershire sauce. Stir in flour and mix beef well. In large pot, cook egg noodles and drain. Add to noodles, ground beef, mixed vegetables (drained) and 1 1/2 cups tomato juice.
Combine all ingredients. Cover and refrigerate 4 to 6 hours. Stir occasionally. Broil shrimp and marinate 4 to 5 inches from heat in preheated oven for 7 minutes. Then shrimp and broil another 10 minutes. Serve shrimp with the marinade. Serves 4.
Mix sugar, water, salt, flour, butter and vanilla and cook until thick. Add 1 tablespoon vinegar. Cool. Add to apples (sliced thin). Place in pie shell and bake at 425° for 50 to 60 minutes.
Dip chicken breasts in egg batter; add salt and pepper. Roll in bread crumbs. Fry lightly in oil. Place in a greased baking dish. Cover with spaghetti sauce and bake at 350° for 1 hour. Put Mozzarella cheese on chicken 5 minutes before it's done.
Slice peaches into a greased 8-inch baking dish. Add lemon juice. Mix sugar, flour and egg and crumble over top of peaches. Pour margarine over top and bake at 375° for 30 to 35 minutes or until browned and bubbling.
Mix well all ingredients, except butter and pie shells and Cool Whip, in a saucepan. Add the butter last and cook over medium heat until thick, stirring constantly.
Pound turkey if necessary between two sheets of waxed paper to uniform thickness. Place in a large bowl. Pour the apple juice, soy sauce, sherry, garlic and thyme over the turkey and mix gently. Cover and refrigerate overnight or for 3 to 4 hours. Remove turkey and reserve the marinade. Heat butter and oil in large skillet. Quickly brown turkey on both sides. (Be careful not to overcook.) Add the plums and reserved marinade. Cover and simmer gently 10 to 15 minutes. Garnish with fresh thyme and dusting of pepper and serve.
Place thawed potatoes in large bowl. Mix soup, cheese, sour cream, onion, salt and pepper. Pour mix over potatoes. Toss until coated.
Brown meat well in a large skillet. Drain. Add green pepper, onion, salt and pepper. Brown a few more minutes. Add tomatoes. Place in a large bowl in this order: lettuce, tomatoes, corn chips, hot meat mixture and hot cheese mixture.
Combine sugar, syrup and vinegar in 2-quart bowl. Cover with plastic wrap and microwave on High 3 minutes. Stir well. Microwave, uncovered, on High 4 to 10 minutes, until thickened (300°). Test by dropping in cold water. Remove the threads; if they bend, cook more. It is done if it is very brittle. Quickly stir in soda and mix well.
Pound steak to 1/4-inch; cut into serving-size pieces. Sprinkle with seasonings. Dredge in flour; dip in milk. Dredge in flour again. Brown coated steaks in hot oil. Remove and drain. Reserve 3 tablespoons pan drippings. Add 1/4 cup flour to drippings. Cook over medium heat until bubbly, stirring constantly. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 cups milk, slowly cook until thick, stirring constantly. Add steak to gravy; cover, reduce heat and simmer for 25 minutes. Remove cover and cook an additional 5 minutes.
Sift flour, soda, salt and baking powder; set aside. Blend together margarine and sugars. Add eggs and beat until fluffy. Add dry ingredients and mix well. Add oatmeal, vanilla and chips. Drop by teaspoon on cookie sheet. Bake for 10 minutes at 350°.
Saute onion and garlic in butter. Pour in chicken broth and broccoli. Heat over medium burner. Add milk and Cheez Whiz. Heat on low so the milk does not curdle. Cook spaghetti separately according to box directions. Drain and add to the soup.
Combine 2 cups flour, salt and undissolved yeast. Heat water, milk, molasses and margarine over low heat until liquids are 120° to 130°. Add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs, oatmeal and 1 cup flour. Beat at high speed 2 minutes. Stir enough flour to make a stiff dough. Turn into floured board, knead 8 to 10 minutes. Place in greased bowl; grease top. Cover and let rise until doubled, about 1 hour. Punch down; knead in pecans. Divide into 3 equal pieces; shape into loaves. Place in 3 greased 8 1/4 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 30 minutes. Remove from pans; cool on wire racks.
Combine chicken, celery and nuts. Add soup, mayonnaise and eggs, mixing well. Add most of potato chips, salt and pepper. Put in greased casserole. Sprinkle with remainder of chips. Bake at 450° for 12 to 15 minutes, covered.
Mix all seasonings. Add cabbage and chill thoroughly. Garnish with sliced olives. Serves 4.
Combine meat, vegetable juice and 1 well beaten egg. Add oatmeal and mix until really moist. Add remaining ingredients. Bake at 350° for 1 hour.
Combine noodles, soup and milk. Add chicken, broken into small pieces. Put in casserole dish, cover and bake 15 to 20 minutes at 400°. Sprinkle with cheese during last 5 minutes of baking.
Sift together flour, nutmeg, cinnamon, baking powder, salt and baking soda. Beat eggs until thick and lemon colored; gradually beat in sugar. Add melted shortening, milk and vinegar, then add flour mixture. Mix well. Chill for a time, then turn out on floured cloth.
Preheat oven to 350°. Mix in dishpan. Drop on greased cookie sheet and flatten. Bake at 350° for 12 minutes (do not overbake). Makes 300 to 400 cookies.
In nonstick skillet, saute eggplant and zucchini for 8 minutes. (Putting the lid on the skillet and stirring often will prevent sticking.) Add peppers and onion and simmer, uncovered, for another 6 minutes. Add garlic and simmer 2 minutes. Add wine, tomatoes, herbs, salt, pepper and black olives. Cook, covered, for 30 minutes over low heat until eggplant is tender. Sprinkle with parsley and serve. (Also good served over pasta or rice.)
Slice 5 slices of bread. Melt the butter and cook the bread in the butter. Mix the rest of the ingredients and place in a casserole. Place the bread on top. Bake 45 minutes in 350° oven.
In a large mixing bowl, cream shortening and sugar until light fluffy. Beat in egg and molasses. Add flour, soda, salt and spices. Stir until a stiff dough is formed. Wrap dough and refrigerate for 3 hours.
Melt margarine. Mix with sugar. Add eggs and flour; mix well. Add vanilla and nuts; mix. Pour into a greased 9 x 13-inch dish. Bake at 300° for 45 minutes. Sprinkle with powdered sugar.
Slice chicken breasts. Combine honey, lime juice and mustard. (I use a combination of Kosciusko and a stone-ground mustard.) Place chicken in a baking dish. Pour marinade over chicken, turning to coat. Let stand for 15 to 20 minutes, turning once.
Drain pineapple well. Squeeze to remove all liquid. Blend softened cream cheese with pineapple. Add other ingredients and shape into ball. Refrigerate for 1 hour. Reshape and roll in additional cup of finely chopped pecans.
Mix all ingredients together in a large bowl well. Pour into a large Bundt cake pan. Bake at 350° for 1 hour.
Heat oven to 350°. Prepare crust (if needed) and press into pan. Soften cream cheese in large bowl. Beat in 3/4 cup sugar. Add eggs one at a time, beating until smooth after each one. Beat in lemon peel and juice. Pour into crust. Bake 30 minutes or until center is firm. (Do not turn oven off.) Remove from oven. Allow to stand 5 minutes. During this time, combine sour cream, 1 tablespoon sugar and vanilla. Spread over top of pie. Sprinkle with nuts. Return to oven. Bake 2 minutes or until sour cream is set. Cool. Chill about 4 hours before serving.
Mix first 6 ingredients, then add nuts. Grease Bundt pan. Bake at 350° for 50 to 60 minutes.
Mix cake mix, brown sugar, pecans, margarine and eggs. Spread evenly on pizza pan and bake at 350° for 15 to 20 minutes. Cool. Mix container of whipped cream and softened cream cheese and spread over crust. Arrange fruit on top of filling in alternating rows of fruit. May use "Fruit Fresh" to keep fruit from turning. Chill to serve; slice like pizza.
Mix vegetables, water chestnuts and mayo. Pour into casserole. Top with cheese. Spread butter and crackers (mixed together) on top. Bake at 350° about 30 minutes.
In a large skillet, brown meat in hot oil. Remove meat from skillet, reserving drippings. Stir flour into drippings. Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, pepper sauce, 1/4 cup water and 1/2 teaspoon salt. Cook and stir until thickened and bubbly.
Dissolve gelatin and 3/4 cup of water on medium heat until dissolved. Put in blender. Add cottage cheese until very smooth. Add cream cheese, yogurt and lemonade. Mix well for 2 minutes. Put in refrigerator for 3 hours. Eat with lots of fruit.
Brown beef in large heavy kettle; drain and add onions. Cook until onions are tender. Add remaining ingredients except cheese; simmer for 15 minutes. Ladle into bowls; top with the grated cheese. Yields 6 to 8 servings.
Mix the finely crushed graham cracker crumbs with the powdered sugar. Add the peanut butter and melted margarine. Work with hands until smooth and soft. (If too crumbly, add a bit more margarine, but not much). Press into a buttered 9 x 13-inch pan. Melt chocolate chips in a double boiler. Pour over mixture in pan. Refrigerate until set, about 15 minutes. Cut into squares.
Roll out pastry and line a 9 inch pie plate and refrigerate. Stir fry cabbage and sliced onion in butter until barely tender. Whiz cottage cheese and scallions in blender or food processor. stir into cabbage mixture along with tarragon. Salt and pepper to taste. Distribute half of cabbage in pie shell. Arrange sliced eggs on top, cover with rest of cabbage. Cover with top pastry, crimp edges. Cut 2 or 3 slashes in top and bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 20 to 25 more minutes. Crust should be lightly browned. Makes 6 servings.
Preheat oven to 325°. Cream margarine, shortening and sugar. Add eggs, one at a time. Add sifted dry ingredients alternately with milk and vanilla. Pour into tube pan and bake for 1 hour and 25 minutes.
Bring berries (1 cup), 3/4 cup sugar and lemon rind to boil in saucepan. Combine remaining sugar (1/4 cup) and 1/4 cup water with cornstarch. Stir into boiling berries. Cook about 1 minute, until thickened. Cool to room temperature. Pour in other 4 cups berries, stir to coat. Pour in baked pie shell. Chill until completely set. Decorate with whipped cream or Cool Whip and a few berries.
Rub salt, pepper and celery salt into brisket. Lay brisket on heavy-duty foil, fat side up. Pour liquid smoke, Worcestershire sauce and lemon juice over brisket. Seal in foil and let marinate overnight. Bake for 10 hours at 225°.
Bring 1 quart of water to a boil. Steep with 1 family size tea bag. While still hot, add sugar, cinnamon, orange juice and lemonade. Add an additional quart of either hot or cold water (more or less to taste).
Transfer chicken to plate; set aside. Add to skillet the oil, onion, salt, oregano and pepper. Brown until golden. Add chicken, tomatoes and wine or water. Bring to boil. Cover; reduce heat and simmer 20 minutes. Remove meat; keep warm. Boil sauce over high heat 3 minutes to thicken slightly. Spoon on top of chicken. Serve over rice.
Combine apple juice, allspice, cloves, ginger and cinnamon sticks. Bring to a boil. Reduce heat and simmer for 5 minutes. Drizzle ham with 1/2 honey. Bake at 325° for 30 minutes. Drizzle with other 1/2 honey. Baste with apple juice mixture every 20 minutes until done.
Melt butter in a 9 x 13-inch pan. Wash and wedge potatoes. Soak wedges in cold water for 1/2 hour. Mix together dry ingredients. Coat wedges with mixture. Place in pan on top of melted butter. Bake at 375° for 40 minutes, turning once after 20 minutes.
Combine the first ingredient in a large bowl. Combine corn meal and all other ingredients; pour into cream-style corn. Place in an 11 x 1 1/2-inch baking dish. Bake at 350° until a knife inserted in middle comes out clean.
Combine all ingredients except the cheese. Place in pie crust. Bake at 375 degrees for about 30 minutes. Top with cheddar cheese and bake an additional 10 - 15 minutes.
Mix ingredients and let set for 1 hour. Take small amount of dough and knead into a ball. Roll out on a floured surface. Fry in hot oil. Top with chili, cheese, lettuce, tomato, onion, etc. Use leftover bread for dessert. It's great with honey on top.
Preheat oven to 375°. In a small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat at medium speed until creamy. Add egg, beat well. Turn mixer to low, gradually add flour mixture. Stir in morsels. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 7 to 9 minutes. Remove and cool completely. Makes 6 dozen 2 inch cookies.
Heat chocolate and 2 tablespoons milk in saucepan over low heat. Beat sugar in cream cheese; add remaining milk, the chocolate mixture and peppermint and beat until smooth. Fold chocolate mixture into whipped topping. Spoon into crust and freeze.
Soak fish in buttermilk overnight or for 4 to 6 hours. Wash well, removing buttermilk. Drain on paper towels. Squeeze lemon juice over fish. Roll in mixture of cracker meal, flour and small amount of cornmeal if desired. Fry in heavy skillet (cast-iron) in enough Crisco plus 1 tablespoon butter to cover bottom of pan well.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes. Drain and add sugar, vinegar and canning salt. Mix and cook 15 minutes. Mix salad mustard with cornstarch and cook 15 minutes longer. Stir to keep from sticking. Remove from stove and add salad dressing. Stir thoroughly and put in pint jars; seal.
Mix well and drop by level teaspoon on cookie sheet sprayed with Pam. Bake at 375° until golden brown, about 10 minutes.
Mix. Roll in a ball and put on pan. Cook at 350° for 12 to 14 minutes. Put a chocolate star on top.
Drain pineapple and reserve juice. Add water to juice to make 2 cups and heat to boiling point. Add Jell-O, pineapple and cranberry sauce; stir until cranberry sauce is completely melted. Stir in nuts and refrigerate until set.
Mix Jell-O as directed on box. After set, add pineapple and bananas. (Icing recipe follows.)
Marinate steak in oil and vinegar overnight. Place a little oil in pan and saute over very high heat so meat sears. Add 2 tablespoons green peppers, salt, pepper and garlic. Cook until meat is done.
Put orange juice, sugar, dry milk, ice cubes and banana or strawberries in blender. Blend on high speed for 1 minute or until ice is chopped and mixture is smooth. Pour into individual glasses. Garnish with orange slices.
Combine all ingredients and simmer for a few minutes. Add cheese to taste. Easy! Good!
Cook ground chuck until brown; drain through strainer until all fat is gone. Finely crumble meat with hands, then put in 6-quart slow cooker. Add all remaining ingredients, then stir to mix thoroughly. Cook on high 2 hours, then simmer for 2 hours, then enjoy the best chili in world.
Mix all ingredients in large serving bowl, adding the 7-Up last. Add ice cubes or frozen ice ring. Serve and enjoy.
Heat chocolate chips and condensed milk in microwave until melted. Pour over 1 cup Rice Krispies and stir to coat. Press on buttered pizza pan. Press into top the candied cherries and nuts. Drizzle melted almond bark across top or can use part of white frosting mixed with Eagle Brand.
Mix soup, milk, onion and parsley. Dip chicken in soup mixture and then roll in stuffing. Place in shallow baking dish. Pour butter over chicken. Bake at 350° for 1 hour, uncovered.
Mix soup, beans, chilies, chili powder, onions and chicken in a saucepan and heat. Mix muffin mix as directed. Add 1/2 cup Cheddar cheese. Pour into casserole dish and pull up onto sides. Pour heated mixture within 1/4 inch of edge. Bake at 350° for 25 minutes. Garnish with cheese, onions and cherry tomatoes.
Mix. Store in sealed jar and mix 1 to 2 tablespoons with hot water to make 1 cup.
Mix together Kool Aid, water, sugar, frozen limeade and lemonade. Last just before serving add 7 up, ginger ale and orange sherbet.
Mix cake mix, oil, pudding and eggs. Beat well after each egg is added. Add milk and grated chocolate and fold in chocolate chips. Bake in tube pan for 50 to 60 minutes at 350°.
Mix all ingredients in oblong pan, laying chicken on top. Bake at 350° for 1 hour. Turn heat to 200° until done, about 1 1/2 to 2 hours.
Sprinkle chicken with salt, pepper and nutmeg. Brown lightly in heated butter in large pan. As you turn chicken to brown second side, add onion and mushrooms around edges. Sprinkle chicken with parsley and basil. Pour in sherry. Bring to a boil and cover. Reduce heat and simmer until chicken is cooked (about 20 minutes). Transfer chicken to warm serving dish. Stir mustard into liquid in pan. Add tomatoes and cream. Bring to a boil, cook and stir until liquid is shiny, reduced and slightly thickened. Pour sauce over chicken and serve. Makes 4 servings.
Mix all ingredients together in large bowl until smooth. Pour batter into baking dish. Bake at 350° for 25 to 30 minutes.
Combine water, shortening and salt. Bring to boil. Reduce to low and add flour; beat until smooth and ball clings. Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop by spoonfuls on ungreased baking sheet. Bake at 375° for 40 minutes or golden brown and almost dry. Makes 6 to 8.