HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle flour over cake mix. Add Jell-O, oil, water and 1/2 cup frozen strawberries, thawed to mushy stage. Mix thoroughly with electric beater. Add one egg at a time, until all eggs have been added. Bake in 9-inch pan at 350° for about 35 minutes or in tube pan at 325° approximately 45 minutes.
Boil sugar, water and syrup to hard stage. Take off heat. Add cinnamon and food color. Pour into pan and break into pieces. Dip into confectioners sugar.
Fill saucepan with water and add carrots. Bring to a boil and cook 5 to 6 minutes until tender. Drain and dry completely on paper towels. Return to saucepan.
Brown onion and meat in fat. Add peas, tomatoes, catsup, salt and pepper. Mix cornmeal as directed. Put all ingredients in greased casserole dish. Spread cornmeal mix over top. Bake at 350° for 35 to 40 minutes.
Combine sugar, margarine and milk. Bring to a boil. Stir constantly. Boil 4 minutes over medium heat. Remove from heat after 4 minutes. Stir in chocolate chips. Stir until melted. Add in Marshmallow Creme and vanilla. Beat well; spread into greased pan (grease with butter). Chill and cut into wedges.
In a mixing bowl, cream butter, margarine and sugar. Blend in vanilla and almond. Gradually add flour and salt. Stir in nuts. Shape into 1 1/4 inch balls. Place on ungreased cookie sheets. Flatten slightly with fingers. Bake at 325° for 25 minutes. Cool. Sprinkle with powdered sugar and colored, crystallized sugar. Makes 3 1/2 dozen.
Blend together margarine, flour and graham crackers. Spread in 13 x 9-inch pan. Bake at 350° for 20 minutes and cool.
Mix ingredients together. Bake at 350° for about 35 to 45 minutes.
Cook broccoli for 5 minutes and drain. Combine all other ingredients with broccoli and place in 2-quart casserole dish. Top with buttered cracker crumbs and bake for 45 minutes at 350°.
Preheat oven to 375°. In small saucepan, over high heat, in boiling water, cook broccoli and red pepper 3 minutes. Drain well. In small bowl, combine soup, garlic and Italian seasoning. Spread soup mixture over 12 muffin halves.
Combine flour, soda, salt and spices; set aside. Combine butter and sugar; cream. Beat in eggs and vanilla. Add flour mixture. Mix well. Stir in oats. Add nuts, if desired.
Place chicken in bowl; pour buttermilk over and marinate 1/2 to 1 hour. In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt and pepper. Remove chicken from buttermilk and roll in flour mixture. Pour remainder of buttermilk in a buttered casserole dish. Heat shortening and margarine in heavy skillet. Brown chicken 4 to 5 minutes over medium heat. Place on top of buttermilk in casserole dish.
Combine margarine and garlic powder. Dip chops in mixture and then coat with cracker crumbs. Bake on lightly greased pan at 350° for 45 minutes or until tender and golden brown.
Mix cucumbers, onion and salt. Soak 2 hours. Pour off water. Mix sugar and vinegar. Pour over cucumbers and freeze in butter bowls. Leave room for expansion of liquids.
Mix all ingredients together. Beat with hand mixer or blender. Pour in greased pie pan.	Bake at 350° until done 50 to 55 minutes.
Mix the first 10 ingredients. Top with cheese. Cover with stuffing mix, mixed with 1/2 stick melted butter. Bake at 350° for 30 minutes. Makes a 13 x 9-inch casserole.
Cream sugar and shortening. Add eggs, mixing thoroughly. Add milk and soda. Sift flour, cinnamon and nutmeg with a pinch of salt. Add to mixture. Pour in wine; dredge fruits and fold into batter with nuts. Drop from teaspoon on greased cookie sheet. Bake 15 minutes in 300° oven.
Combine meat, onion, rice and salt. Form into 2-inch balls. Brown in hot oil. Cover and simmer for 20 minutes. Pour mushroom soup diluted with milk over meatballs. Simmer for 5 minutes. Serve with potatoes or over cooked rice.
Cook sugar, water, milk and syrup until soft ball forms when small amount is dropped into ice water. Add peanut butter, vanilla and butter. Stir while cooling pan in 2 to 3-inches cold water, until mixture starts to thicken. Using a teaspoon, drop candy onto buttered waxed paper.
Sift the first 4 ingredients together. Rub the shortening into the dry ingredients. Add the milk and water. Mix soft. Pat out and cut. Bake in a 450° oven for 15 to 20 minutes.
Brown ground beef. Add remaining ingredients.	Pour into 2-quart casserole and bake 3 minutes at 400°.
Spray 9 x 13-inch pan with cooking spray. Line bottom with 8 bread slices, cutting them to fit. Arrange cheese, ham and remaining bread slices over top
Mix all ingredients together in blender for about 1 minute and then add 1 1/4 cup salad or Canola oil until thick and creamy. Adding oil last will keep dressing creamy. Store in refrigerator.
Mix pretzels, melted butter and sugar and press into a 9 x 13-inch pan. Bake 7 minutes at 400° and cool. Blend cream cheese, sugar and Cool Whip and spread over cooled crust. Dissolve Jell-O in water. Add strawberries and pineapple. Chill slightly and pour over cream cheese mixture. Chill.
Combine ground round steak with all the ingredients; blend thoroughly. Shape into 6 patties. Place on broiler pan about 3 inches from broiler and cook for 4 minutes on each side.
Melt butter in pot. Add onion and cook until limp. Add chicken broth, okra, cayenne, tomatoes and green pepper. Simmer partially covered for about 1 hour. Add rice, chicken and chicken gumbo soup and simmer about 1 hour. Salt and pepper before serving.
Mix soup and water. Stir in rice. Place in large casserole or baking dish. Place chicken dipped in melted butter on top. Cover and bake at 300° for about 2 hours. Uncover and let brown slightly.
Cook beans and corn until almost done. Fry okra; combine with all other ingredients and boil for 30 minutes. Seal or freeze after putting into jars or containers.
To prepare shellfish, devein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tail fins from lobster tails and leave meat in shell. Cut into 1-inch pieces.
*To sour milk, put 1 teaspoon lemon juice in it and let stand 5 minutes.
Drain pineapple; mix with sugar, flour and cheese. Put in 1-quart Pyrex dish. Melt stick of butter. Crush crackers. Mix crackers with melted butter. Spread evenly on top of pineapple mixture. Bake at 400° for 30 minutes, uncovered.
Combine all ingredients. Stab both sides of meat (rump or chuck). Sprinkle with meat tenderizer. Place meat in baking dish or bowl. Pour marinade over meat. Refrigerate for 24 hours. Grill meat 1/2 hour on each side. Baste while cooking.
Slice and cook squash about 2 minutes or until tender. Drain. Mash and drain again. Combine squash and remaining ingredients. Drop mixture by scant tablespoon into hot oil and fry until golden brown. Makes about 2 1/2 dozen.
Mix cocoa with hot water; set aside. Blend flour, salt, baking soda and baking powder; set aside. With electric mixer, beat Crisco, sugar, eggs and vanilla; add set-aside ingredients. Stir well. Place batter in 9 x 13-inch cake pan and bake at 350° for 35 to 40 minutes.
Brown pork chops in butter to suit yourself. Slice potatoes very thin. Put browned chops over potatoes in casserole dish. Chop onion and cook in leftover butter from browning chops. Add 1/4 cup milk and can of cream of mushroom soup to onion mixture. Let simmer until well blended. Pour over chops and potatoes. Bake at 350° for 1 hour or microwave 20 minutes.
Crush corn flakes. Mix well with white Karo syrup, sugar and peanut butter. Press firmly in a lightly greased pan or oblong baking dish. Put in refrigerator until it is really cool or until it can be cut in squares.
Mix shortening, cocoa, sugar, salt and milk; bring to a boil for 2 minutes. Remove from heat and add remaining ingredients. Drop by teaspoons on cookie sheet; let cool.
Mix cake as directed. Pour 1/2 of mixture in pan. Bake at 350° for 20 minutes, no more. Cool for 8 minutes.
Preheat oven to 425°. Butter a 13 x 9-inch baking dish. In medium skillet saute onion in margarine until golden; set aside. In a medium bowl mix eggs and milk until blended. Add corn and muffin mix, mix well. Spread cornbread batter into prepared dish. Spoon sauteed onion over top. Spread sour cream over onion. Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes. Cut into squares.
Bring water and salt to boil. Add grits, 1/2 cup butter and milk. Add eggs and cheese. Turn into a 2-quart casserole. Top with sausage and sprinkle with cheese. Bake at 350° for 1 hour.
Combine all ingredients in container of electric blender. Process until smooth. Cover and chill thoroughly. Makes 1 1/4 cups.
Mix dry ingredients. Cut in shortening with a fork or pastry blender. Stir in oil and buttermilk; add a little more flour if too sticky. Handling as little as possible to avoid toughness, roll or pat to 1/2-inch thick and cut with a glass or cutter. Bake 10 to 12 minutes or until browned at 450°. Makes about 12 two-inch biscuits.
In skillet add oil; sear chicken 5 to 10 minutes each side. Remove meat. Add all other ingredients. Boil 5 to 8 minutes. Place chicken breasts on rice. Reduce heat. Cook for 20 minutes. Let stay on burner 10 minutes before serving.
Cook on the stove 3/4 cup sugar, the apples and water until sugar melts. Pour into a casserole dish. Put the remaining ingredients on top of apples. Sprinkle cinnamon on top, if desired. Melt 1 stick of margarine; pour on top. Bake at 300° for 35 minutes, or until brown.
Preheat oven to 350°. In a 2-quart casserole dish, mix all ingredients except 1/2 can Durkee fried onions. Bake for 30 minutes. Sprinkle rest of Durkee fried onions on top. Bake 5 minutes more.
Beat eggs. Add other ingredients, nuts and raisins last. Bake at 350° for 40 minutes or until a knife inserted comes out clean.
Break up lettuce and put in large bowl. Break up cauliflower in small pieces and layer over lettuce. Spread mayonnaise over cauliflower. Add crumbled bacon and spread evenly over mayonnaise. Sprinkle sugar over mixture and, lastly, sprinkle Parmesan cheese over top. Make the day before and cover with Saran Wrap. Refrigerate for 24 hours. Mix completely about 1/2 hour before serving.
Cook all ingredients in 1 1/2-quart saucepan, over medium heat, 4 to 5 minutes, stirring until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds, until smooth. Cool completely. Store in airtight container in refrigerator. Knead dough too while adding coloring.
Pare cooked sweet potatoes. Arrange in 1 1/2-quart casserole. In a small saucepan, stir together sugar, cornstarch, salt and orange peel. Slowly stir orange juice into sugar mixture. Add butter or margarine. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for a few minutes.
Mix together and pour into greased casserole dish. Bake 1 hour at 350° and serve.
Combine sausage, turkey and oatmeal. Roll meat into marble-size balls and broil 5 to 8 minutes. Melt jelly in a large skillet at low to medium high temperature. Add barbecue sauce. Mix well. Add meat balls. Cover and simmer 30 minutes. Stir occasionally. Serve hot in chafing dish.
Preheat oven to 450°. Shave off all but a 1/16-inch layer of fat from top (rounded side) and sides of leg. Dig extra fat out of tail assembly and shave excess fat off bottom side. Make small incisions all over lamb with the point of a knife; insert a sliver into each slit. Massage oil all over surface of lamb. To help it brown and to give it a subtle flavor, rub all over with soy sauce. Place, topside up, on rack in pan.
After browning the beef and cooking the bacon, drain fat, then mix all of the ingredients together. Pour into a 9x13 baking dish or into a crockpot. If baking in the oven, bake for 40 minutes at 350 degrees. In the crock pot, on low for 2 to 3 hours. It is much juicier if done in the crockpot. This is great as a meal by itself, or as a side dish at a B-B-Q.
Sift dry ingredients. Cream sugar and shortening. Add eggs, vanilla and dry ingredients. Divide in half. Add chocolate to the one half.
Put sugar, cocoa, butter and milk in 13 x 9-inch pan. (Do not stir.) Microwave on High for 2 minutes. Mix together. Add vanilla and nuts and mix together. Put in freezer for 20 minutes or in refrigerator for 1 hour.
Unroll rolls and bake in jelly roll pan at 350° for 10 minutes. Cool. Blend cream cheese, mayonnaise, sour cream and Ranch dressing mix. Spread over cooled crust. Top with cheese and vegetables.
Combine all ingredients, except chicken and pasta, in stew pan or Dutch oven. Bring to a boil. Reduce heat, cover and simmer for 25 to 30 minutes. Skin and debone cooked chicken. Add to sauce and cook 25 to 30 minutes until tender. Serve over cooked pasta.
Wash and slice potatoes. Place in baking dish. Salt and pepper to taste. Bake at 350° for 30 or 40 minutes. The last 10 minutes, add shredded cheese of your choice. When cheese has melted, remove. These are really good.
Mix together and pour into ice cream freezer can. Add milk to mixture up to the "Fill line".
Mix all ingredients well; bake at 350° for 45 minutes in a 13 x 11 x 2-inch pan.
Mix cream cheese and sugar. Fold in Cool Whip. Layer jello, boiling water and strawberries. Top with Cool Whip and refrigerate.
Boil water and sugar together 5 minutes. Add tea, mint and allspice. Cover and allow to steep for 10 minutes. Strain. Add fruit juices and boiling water and bring to boil. Serves 12.
You will need 1 pastry bag, 1 very small, round pastry tip (#1 writing tube), 1 mirror and 1 imagination.
Place potatoes in 12 x 7-inch baking dish. Microwave Medium Low for 5 minutes. Let stand while preparing sauce in a 4-cup glass measuring cup. Combine half and half, American cheese and butter. Microwave on High 3 to 4 minutes, stirring often, until cheese and butter melt. Stir until smooth. Pour cheese sauce over potatoes. Stir gently and spread evenly. Cover with vented plastic wrap. Microwave on High for 5 minutes. Stir well. Cover again with vented plastic wrap. Microwave on Medium Low for 30 minutes. Sprinkle potato mixture with Cheddar cheese, parsley and paprika. Microwave uncovered on Medium Low for 15 minutes or until potatoes are tender.
Peel onions and cut into quarters. Put all ingredients into a pot with lid. Steam over medium heat until tender. Good with pinto beans, potatoes or any other vegetables.
Grind ham and pork together. Mix all ingredients together and put in baking dish. Bake 1 1/4 to 1 1/2 hours at 350°. Serves 8.
Cook macaroni shell. Drain. Cool to room temperature. Place lettuce in an even layer in bottom of 3-quart clear glass bowl. Arrange carrot sticks in an even layer over lettuce. Cover with a layer of macaroni, then peas, onion and ham. Sprinkle top with Swiss cheese. Combine mayonnaise and dill in small bowl. Mound the dressing in the center of the salad. Arrange egg wedges around the dressing. Cover. Chill. Just before serving, toss well to coat.
Mix all dry ingredients. Make a well in the center and add wet ingredients. Knead and form a ball of dough. Refrigerate one hour.
Mix cake mix as directed. Bake in a 9 x 15-inch sheet pan. Punch holes in top of cake while hot. Bring sugar and milk to boil. Pour over cake while hot; let cool. Ice with Cool Whip and sprinkle coconut over Cool Whip.
Mix together butter, powdered sugar, 2 cups flour and salt like pie crust. Pat into 9 x 13-inch pan and bake at 350° for 15 minutes. Combine eggs, sugar, remaining flour (4 tablespoons) and lemon juice. Pour over crust and bake another 20 minutes at 350°. Let cool; sprinkle with powdered sugar.
Saute the hamburger until quite brown and separated. Drain off any excess fat. Add the beans and the other ingredients. Stir well, taking care not to mash up the beans in the process. Place in a 1 1/2-quart covered dish. Bake in a preheated 350° oven for 40 minutes.
In a large kettle, combine hot tea and sugar. Add cranberry juice, apple juice, orange juice, lemon juice and clove. Bring to a boil and boil for 2 minutes. Remove from heat. Serve warm or cool. Garnish punch bowl with orange slices studded with 12 cloves. Serves 12 to 16.
Boil broccoli with onion, salt and pepper. Drain. Add cubed Velveeta. Simmer until cheese has melted.
In a bowl mix ground pork with minced white onion, garlic salt, minced coriander, fish sauce, egg, pepper and dash of m.s.g. Place about 1 teaspoon of pork mixture in the center of the won ton skin. Fold over. Bring the two corners around in shape of won ton and press corners of wrapper together (seal with egg yolk). Fry in deep hot oil for 3 to 5 minutes. Drain on paper towel. Seve with sweet and sour sauce.
Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press 2/3 of crumb mixture firmly into an ungreased 13 x 9-inch pan.
In a large saucepan, combine lamb or beef, beef broth, onions, pepper and bay leaf. Bring to boiling and reduce heat. Cover and simmer for 45 minutes. Skim off the fat. Add the potatoes, carrots, dried thyme and basil. Bring to boiling and reduce heat. Cover and simmer for 30 to 35 minutes more or until vegetables are tender. Remove bay leaf and discard.
In a 4-quart microwave-safe bowl, melt marshmallows and margarine on High 3 minutes, stirring after 1 1/2 minutes. Stir in peanut butter until mixture is smooth. Add Frosted Flakes, stirring until, well coated. Press mixture into well-greased 13 x 9-inch pan.
Mix together the sugar and warm water until sugar dissolves. Add the remaining ingredients, using all the juices. Pour into plastic cup containers and freeze. Set out 1 hour before serving to thaw. Makes about 20 servings.
Mix oil and sugar. Add eggs, mix well. Add flour, soda, cinnamon, nutmeg and salt; mix well. Add carrots and nuts; mix well. Pour into one bread pan that has been greased and floured. Bake for one hour at 350°.
In a double boiler, melt chocolate bits. While melting, roll vanilla wafers and mix with powdered sugar and chopped nuts. Add bourbon or rum and white Karo syrup to melted chocolate. Stir into chocolate mixture, wafers and sugar mix. Let stand 30 minutes. Roll into 1-inch balls and roll in powdered sugar.
Heat oven 450°. Mix all ingredients in large bowl. Heat skillet with small amount oil prior to placing batter in skillet. Bake 20 to 30 minutes.
Mix sour cream, eggs, flour, sugar, baking soda and salt in blender or processor until smooth. Transfer batter to bowl. Cover and chill several hours or overnight.
Boil sauerkraut in about 1-quart water. While this is boiling, about 10 minutes, prepare the meatballs into balls and drop into pot with sauerkraut. Cook about 30 minutes and then stir in flour paste to thicken. Serve over mashed potatoes or as is.
Cut dough in slices (1/8 or 1/4-inch). Arrange on pan. Bake for 12 minutes at 375°. Beat together cream cheese, sugar and vanilla. Spread over cooled crust. Mix berries with glaze and spread over cream cheese mixture. Refrigerate until ready to serve. Spread Cool Whip over the top. Pan size: 10 x 15-inch or a pizza pan.
Mix together sugar, buttermilk, bananas and lemon juice. Fold in Cool Whip. Pour mixture into pie crust and freeze until firm.
Cook tomato soup, Knox and cream cheese until smooth. Add the rest of ingredients. Refrigerate overnight.
Combine peanut butter, sugar, butter and cereal in a bowl. Mix well and shape into small balls. Chill for 30 minutes. Melt chocolate chips and wax in a double boiler, mixing well. Dip bonbons in chocolate and place on wax paper. Let stand until firm. Yields 4 dozen.
Dissolve gelatine in cold water. Set aside. Over medium heat bring soup to boil, stirring constantly. Remove from heat. Stir in gelatine until dissolved. Set aside to cool.
Mix together. Roll dough to 1/4-inch thickness. Spread with generous amount of butter. Drain 2 cans sweetened cherries and heat cherries with 2 cups sugar until dissolved. Spread over dough. Sprinkle a little cinnamon over all and roll carefully to distribute cherries evenly on dough. Cut as for cinnamon rolls. Place cut side down in a well-buttered pan. Bake at 400° for 15 minutes. Then pour thickened and sweetened cherry juice over dumplings and return to oven for another 5 minutes or until slightly brown. Serve warm plain or with cream.
Sprinkle lettuce with small amounts of Blue cheese, carrots, celery, bacon bits, pecans, strawberries and red cabbage. Pour dressing over.
In a Dutch oven pot, saute onions (1/2 bag). Once cooked, add meat or turkey. When meat is cooked, drain grease from pan. Add sauce, crushed tomatoes and salsa. Mix in 3 tablespoons of chili powder (more, if desired). Sprinkle in garlic salt and pepper to taste. Simmer on low for 1/2 to 1 hour. Can be frozen and reheated at will. If you cook less meat, then omit the can of sauce.
In a baking dish, place chicken in one layer on bottom; add salt. Pour dressing over top. Sprinkle bread crumbs over mixture. Cover. Bake at 350° for 30 minutes.
Cut bread in 1-inch thick slices, stopping about 1-inch from the bottom. Saute onion in butter. Mix mustard and poppy seed with butter and onion. Spoon butter mixture in between bread slices. Place cheese in between bread slices. Place bacon on top of bread. Wrap in foil. Bake at 350° for about 15 minutes, or until bacon is done.
*At 2,500 to 5,000 feet elevation, use 3 teaspoons of baking powder and at 7,500 feet, use 1 3/4 teaspoons baking powder.
Mix shortening, sugar, cinnamon, nutmeg and egg. Cream and then add pineapple. Sift dry ingredients and mix with creamed mixture. Add nuts, dates and oats. Bake on greased cookie sheet at 375° for 12 to 15 minutes.
Cook vegetables in butter and garlic until crisp-tender. Blend in flour and seasonings. Add broth and cream. Stir until thickened and bubbly. Add cheese and stir until melted. Add crabmeat and heat through.
Cook broccoli 5 minutes and drain. Add other ingredients. Grease bottom and sides of 9 x 13-inch casserole dish with oleo. Pour mixture into dish and cover with desired topping (bread crumbs mixed with oleo or grated Cheddar cheese or melted oleo and crushed cornflakes).
Mix sour cream and taco mix together and set aside. Use a 9 x 9-inch shallow dish or pan. Spread refried beans over entire bottom; spread sour cream mix on top of beans. Sprinkle shredded Cheddar cheese over sour cream mix and sprinkle onions, tomatoes and olives on top. Use chips to dip.
Cream oleo and cream cheese. After creaming well, gradually add sugar. Then add 2 eggs and start adding flour. Then alternate eggs and flour, ending with flour. Put in a cold oven and bake at 300° for 1 1/2 hours.
Cream butter and sugar. Add eggs and milk. Add sifted dry ingredients. Mix well. Add bananas, vanilla and nuts. Bake at 350 F for 40-45 minutes.
Add pineapple to cheese. Mix pepper, onion, garlic powder and salt into cheese. Add 1/2 cup chopped nuts. Form into two large balls. Cover each ball with remaining nuts. Chill.
Mix ground beef, bread crumbs, salt, pepper, tomato sauce and half of the onions together. Place in pan and bake at 350° for 50 minutes. Place remaining ingredients in a saucepan and bring to boil. Pour over meatloaf and bake an additional 10 minutes.
Mix together and pour into greased 9 x 13-inch pan. Bake 1 hour at 325°.
Fry bacon until crisp; drain on paper towel and crumble. Fry potatoes in bacon drippings. When potatoes are done, add beaten eggs and stir until eggs are done. Add can of whole corn and heat until corn is hot. Serve with biscuits and jelly.
Melt together peanut butter and butter or margarine. Combine all together and mix with the above. Stir with spoon (not a mixer). Spread in a 9 x 13 x 2-inch glass pan. Bake at 350° for 25 minutes.
In food processor or blender, roughly chop the beans. Be careful not to puree them. Stir in all the ingredients and refrigerate overnight. Serve with corn chips or sliced vegetables. Makes about 3 cups.
Mix enough cool chicken broth to make soft dough. Roll real thin; cut in small pieces. Cook in boiling chicken broth. Stir lightly.
Beat eggs in large bowl. Stir in milk. Add remaining ingredients, except salsa and sour cream. Mix well. Pour into 9-inch microwavable pie plate. Cover loosely with wax paper. Microwave on High 5 minutes. Stir edges of mixture into center. Smooth. Cover. Microwave 4 to 5 minutes. Remove from oven. Let stand 5 minutes. Serve immediately with salsa and sour cream.
Mix and press into 9 x 13-inch pan. Bake at 350° for 15 minutes or until golden brown.