HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice Twinkies in half. Place on bottom of 9 x 13-inch pan. Layer strawberries on top of Twinkies. Next, spread crushed pineapple. Layer sliced bananas. Mix pudding according to directions and spread. Put Cool Whip on top. Store in refrigerator.
Sift together flour, salt, soda, baking powder and cinnamon. Beat eggs 1 minute or until light. Cream shortening; continue beating while adding sugars. Then beat until thoroughly mixed. Add beaten eggs. Mix until blended. Add half of dry ingredients and beat about 1 minute. Ad the rest of the dry ingredients and nuts. Beat 2 more minutes. Divide dough into two parts. Roll each in wax paper. Let stand 3 to 4 hours or overnight. Slice about 1/8-inch thick. Bake on ungreased baking sheet 10 to 12 minutes at 400°. Makes 40 to 45 cookies. Ice if desired.
Mix all ingredients together. Add salt and pepper to taste. Refrigerate several hours. Keeps well.
Cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredients and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes
Cook meat until well done and drain. Add soup and Veg-All. Simmer. Serve over mashed potatoes, rice or egg noodles.
For each serving, pour pineapple juice and mint extract into a tall glass. Stir to mix, then add low calorie ginger ale. Garnish with mint.
Brown hamburger meat, drain. Add onion, bell pepper and garlic powder. Let cook. Mix: corn, 2 eggs, sugar, milk and corn mixture. Bake 45 minutes at 350°.
Combine 1 egg white (beaten slightly with fork), water and sugar. Add and blend salt, cinnamon, cloves and allspice. Add pecan halves and stir until each nut is well coated. Spread on a greased cookie sheet. Bake one hour or until golden brown in a 250° oven.
Combine peaches and pectin in a very large saucepan or Dutch oven. Place over high heat and bring to a full rolling boil, stirring constantly. Immediately add all the sugar and stir. Again bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Sift flour and salt together. Cut shortening in flour until it resembles coarse corn meal. Combine beaten egg, vinegar and water and blend. Add to flour mixture and stir until well mixed. Roll out on floured surface. (This easily makes two 9-inch crusts.)
Mix all ingredients well in large bowl. Cover and refrigerate until ready to use (will keep 3 to 4 days). Spoon into well-greased muffin tins (dough will be thin). Bake 15 to 20 minutes at 400°.
Cream butter and sugar, add eggs, then bananas. Add to sugar mixture, alternate with dry ingredients. Add chopped walnuts. Pour into a greased 9 x 5 loaf pan and bake at 350 degrees for 1 hour.
Mix crackers, margarine and sugar. Press into a 9 x 13-inch container. Dissolve Jell-O in 1 cup boiling water and cool. Cream the cream cheese, sugar and vanilla, then add Jell-O. Whip Milnot until stiff, then fold in Jell-O and cream cheese mixture. Pour over crust and freeze until needed.
Brown hamburger. Add rest of ingredients using enough water to make soup consistency desired. May be made in kettle on top of the stove or is a wonderful slow cooker recipe. Serves 8 to 10.
Melt margarine, brown sugar and corn syrup together over very low heat until sugar isn't grainy anymore.
In a large casserole dish, put in raw rice. Cut butter over rice. Spoon soup over rice. Sprinkle dry onion soup mix over rice. Cover with water. Season chicken and place chicken pieces on top. Bake, uncovered, at 325 degrees for 1-1/2 hours.
Mix all ingredients together, except the hash browns, corn flakes and 1/4 cup melted margarine. Thaw the potatoes. Add other mixed ingredients. Place in a 13 x 9-inch baking dish. Top with the crushed corn flakes and 1/4 cup melted margarine. Bake at 350° for 45 minutes.
Heat oven to 350° (moderate). Toast bread. Butter both sides and cut diagonally. Mix ground beef, onion, celery, prepared mustard and 1/2 teaspoon salt in medium size frying pan. Cook over medium heat until meat is lightly browned. Arrange toast, cheese and hamburger mixture in alternate layers in greased 9-inch square pan, ending with cheese as top layer. Mix egg, milk, dry mustard, pepper and 1/2 teaspoon salt. Pour over layers in pan. Sprinkle with paprika. Bake 30 to 35 minutes. Makes 4 to 6 servings.
Stir flour, baking powder, sugar, 2 tablespoons cocoa and salt together in large bowl. Beat in milk, vanilla and oil until smooth. Pour into greased 8-inch baking pan. Mix brown sugar with 3 tablespoons cocoa; sprinkle over batter in pan. Pour hot (not boiling) water over the top. Bake at 350° for 45 minutes. Serve with ice cream or Cool Whip.
Mix all ingredients. Bake at 450° about 20 minutes or until well done.
In a large skillet, cook bacon until crisp; drain, reserving 1/4 cup drippings. Return reserved drippings to skillet. Combine sugar, cornstarch, salt and pepper. Blend into drippings. Stir until boiling. Drain all beans. Stir into skillet. Cover and simmer 15 to 20 minutes. Turn into serving dish. Crumble bacon over top. Makes 10 to 12 servings.
Mix well, but do not beat. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes.
Brown meat, onions, garlic and chili powder. Simmer and cool. In a bowl, mix cornmeal, tomato sauce, corn, oil, olives and eggs. Mix all ingredients together. Place in shallow 9 x 13-inch baking dish. Bake 1 to 1 1/2 hours at 350°.
Remove paper from spinach box. Place unopened box on paper towel lined plate. Microwave on High for 5 minutes. Let stand 2 minutes. Drain.
In skillet on medium heat, cook vegetables until tender. Stir in tomatoes. Toss vegetable mixture with noodles. Serve with Parmesan cheese.
Cream the butter and sugar. Add beaten eggs, flour, salt, vanilla and syrup. Stir well. Add pecans. Bake 1/2 or 3/4 hour. Start oven at 375° for 10 minutes, then reduce heat to 350°. Pie is done when it is firm. Do not overcook.
In baking dish, put onion and green pepper on fish. Pour sauce onto fish. Cover. Bake at 350° for 35 to 40 minutes.
Peel, core and cut apples into small chunks. Peel and grate the carrots or make long, thin strips with a vegetable peeler. Chop the celery into small pieces. Mix the carrots, celery and apples together with a fork. Add the other ingredients and mix until well coated with mayonnaise or yogurt.
Pour sauerkraut, juice included, into a 3-quart saucepan and bring to a boil. Add enough water to cover kraut and bring to a simmer. Add sausage or ham while it is cooking. Heat vegetable oil in skillet. Add sliced onion. Stir frequently, cooking slowly until onion is tender. Add flour to onion. Stir briskly until flour is thick. Add 1 1/2 cups water and stir rapidly with whisk. Stir and cook for 2 minutes; add flour and onion to sauerkraut. Mix well and cook for 2 minutes. Remove from heat.
Preheat the oven to moderate (350°). Combine the soup, milk, vermouth and the Worcestershire sauce in a large saucepan; heat slowly, stirring often, until bubbly. Fold in the seafood and rice. Spoon into a 6-cup shallow casserole. Bake in the preheated moderate oven (350°) for 20 minutes or until bubbly hot. Spoon the cooked peas around the edge of the dish; garnish with twists of lemon, if you wish. Makes 4 servings.
In blender combine undrained apricots and rest of ingredients, except nutmeg. Cover and blend until smooth. Pour into small glasses and sprinkle with nutmeg to taste. Serve immediately. Serves 8 to 10.
Combine milk and lemon juice. Stir well. Fold in pineapple and Cool Whip. Spoon into graham cracker crust. Chill.
In Dutch oven, melt marshmallows with 3 tablespoons butter and peanut butter until smooth. Add peanut butter chips; melt, stirring constantly, until smooth. Add popcorn and peanuts; toss until well mixed. Gently fold in candy coated chips until evenly distributed. Press into a 9 x 13-inch greased pan. Cool completely. In microwave, melt chocolate chips with remaining butter; mix until smooth. Drizzle chocolate evenly over top of popcorn. Cool until hard; cut into 16 bars.
Cut vegetables coarse. Mix in large pan. Cook until very thick on a low heat. Taste for spice balance. Stir often. Seal in tight jars.
Cream sugar and butter. Add egg and flavorings. Mix thoroughly. Sift dry ingredients together and stir in. Refrigerate 2 to 3 hours. Heat oven to 375°. Divide dough in half. Roll out on floured pastry sheet. Cut out with cookie cutter in desired shape. Dip cutter in flour after each cutting. Bake in lightly greased cookie sheet for 7 to 8 minutes or until golden brown.
Combine flour, sugar, baking powder, salt and baking soda. Add shortening, half of mashed banana and eggs. Mix to moisten flour. Last, add remaining banana and vanilla. Mix by hand until well blended. You can also add chopped walnuts, if desired. Use a 9 x 13-inch pan. Bake at 370° for 30 minutes.
Beat ingredients for 2 minutes. Bake in 9-inch pie plate (greased). Bake in a 350° oven for 1 hour, or until knife inserted in center comes out clean. This pie makes its own crust.
Melt almond bark in microwave oven, stirring every 30 seconds until smooth and creamy. Stir in nuts until well coated. Drop by spoonfuls on waxed paper. Let set until firm.
Mix ingredients well. Drop cookie dough by teaspoon 2 inches apart on a greased cookie sheet. Bake at 400° for 9 to 10 minutes. Makes 3 dozen.
Cut carrots on diagonal. Cook in salted water until tender. Drain; reserve 1/4 cup liquid. Mix onion, horseradish, mayonnaise, salt, pepper and carrot liquid. Combine with carrots in a buttered casserole. Mix bread crumbs with melted butter. Spread over carrots. Bake at 375° for 20 minutes or until bubbly. Serves 6.
Add water to your egg whites, then beat egg whites until stiff. Slowly beat sugar and cream of tartar into egg whites. Brown in oven.
Layer hash browns, soup and sour cream mixture, onion, cheese, corn flakes and butter. Bake at 350° for 35 minutes.
Put lemon, orange, spices and honey in the coffeepot basket, then pour the cider over it; let it perk.
Spread saltines over foil-lined cookie sheet so that cookie sheet is completely covered. Mix margarine and sugar. Boil for no more than 2 minutes. Spread over saltines and bake for 7 minutes at 400°. Then pour 1 bag of each chocolate morsels and peanut butter morsels over the hot saltines. Spread out as the morsels melt. Refrigerate. Bake apart when completely cooled.
Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly. Allow to cool. Add well beaten eggs, salt, baking powder and melted butter. Beat in mixer 15 minutes. Pour into well-greased casserole. Bake 30 minutes at 375°. Serve from casserole with spoon.
Spread tortilla chips one layer deep in shallow baking dish. Sprinkle tortillas with cheese and dot with desired amount of salsa. Place in 350° oven for 4 to 6 minutes, until cheese melts.
Combine butter, brown sugar, half cup flour and cheese and set aside. Gently combine remaining ingredients; heap into an unbaked pastry shell. Sprinkle with topping. Bake at 400° for 40 to 50 minutes or until apples are tender. Serve warm or cooled.
Heat oven to 375°. Mix sugars, shortening, egg and vanilla. Stir in remaining ingredients. Dough will be stiff. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake until set, but not hard; 9 to 11 minutes. Makes 3 dozen.
Bring to a boil the oleo, Crisco, cocoa and water. Sift together sugar and flour. Pour liquid over dry ingredients. Add buttermilk, soda, eggs, cinnamon and vanilla. Bake at 400° for 20 minutes.
Mix pudding and juice from fruit cocktail; add in Cool Whip and drained fruits. Chill for 30 minutes; mix and serve.
In punch bowl, combine red punch mix, lemonade concentrate and water; stir to dissolve. Chill before serving.
Brown pork chops. Spread rice over the bottom of a 13 x 9 x 2-inch baking dish. Reserve 2 teaspoons onion soup mix and sprinkle the rest over the rice. Reserve mushroom liquid and spread mushrooms over the rice. Add pimentos. Add enough water to mushroom liquid to total 3 cups. Pour over rice mixture. Place pork chops on top of rice, then sprinkle with remaining soup mix. Cover with tinfoil. Bake at 350° for 45 minutes to 1 hour, depending on thickness of pork chops.
Melt chocolate in small saucepan over very low heat. Add butter and water and stir until smooth. Remove from heat. Stir in confectioners sugar and beat with wire whisk, spoon or electric mixer until smooth. Pour frosting on cake, allowing it to drip naturally, to make a thick, shiny glaze.
Combine all ingredients; stir until smooth. Cover; chill. Makes 1 1/2 cups.
Cook spaghetti as directed on box and rinse with cold water. Add chopped cucumbers and onions, vinegar, sugar and Marzetti slaw dressing. Mix well. Make day before used.
Mix rice (uncooked), broth and soups into a baking dish. Place cut-up chicken over the mixture. Sprinkle with lemon juice, garlic salt, salt and pepper. Bake at 325° for 2 hours.
Beat the 6 egg yolks. Add 3/4 cup white sugar, 5 tablespoons lemon juice and grated rind of 1 lemon. Cook over low heat until thick. Turn off heat and add 1 1/2 teaspoons of gelatin soaked in 3/4 glass of water. Leave set until almost cool. Beat egg whites; add 3/4 cup sugar. Add cooked ingredients to egg whites and pour into pie crusts. Place in refrigerator until firm. Top with whipped cream. This makes three 9-inch pies.
In a nonstick pan over high heat, brown turkey meat. Onion and green pepper may be added at this time, if desired. Add V-8 juice, Chili-O mix and water, stirring well. Reduce heat and add the tomatoes, chili powder, salt and pepper. Stir well and cook 10 minutes on low heat, covered. Add chili beans and cook another 10 minutes. Serve alone or over noodles.
Start heating oven to 400°. Sift flour, 3/4 cup of the sugar and salt into large mixing bowl. Add lemon juice. Cut in butter with pastry blender; mix with spoon to smooth dough. Flour hands and pinch off pieces of dough. Roll into pencil-thick strips 3-inches long. Twist two strips together; shape into ring. Mix almonds and remaining sugar on waxed paper. Press rings into mixture; place almond side up on greased cookie sheet. Bake about 8 minutes. Do not brown. Makes about 5 dozen.
Mix 1/2 sugar with cracker crumbs and nuts. Mix 1/2 sugar with vanilla and egg whites. Beat until stiff. Combine mixtures. Place in greased 9-inch pie pan. Bake at 350° for 25 minutes.
Beat eggs with fork. Add milk, sugar, vanilla and salt. Blend. Stir in rice and raisins. Bake, uncovered, in 350° oven 1 hour and 15 minutes, stirring once. Sprinkle brown sugar on top just before serving and broil 2 to 3 minutes about 5-inches until sugar melts.
Cream together shortening and sugar. Add eggs, flour, soda, baking powder, salt and buttermilk. Then add bananas, nuts and flavoring. Bake at 375° in a loaf pan for 40 to 45 minutes or a 9 x 13-inch pan for 60 to 65 minutes, when doubling the recipe.
Mix dry ingredients well. Melt margarine, then mix all liquid ingredients. Add to dry ingredients. Mix well. Bake at 350°.
Cut up lettuce in large salad bowl. Make hole in center and drop crisp croutons (made beforehand by deep-frying cubes of French bread until browned). Sprinkle salt and pepper over top. Pour garlic oil, vinegar, Worcestershire sauce, lemon juice, chopped anchovies and coddled egg over top. While thoroughly mixing sprinkle Parmesan cheese generously through. Serve immediately.
Tomatoes, peppers, onions and cabbage may be put through coarse chopper. Add salt. Cover with cold water and let stand overnight. Drain. Add remaining ingredients. Cook to boiling point and simmer slowly 15 minutes. Makes 4 pints.
Melt butter in top of double boiler. Meanwhile, beat egg yolks well. Add sugar, salt and flour. Add hot water and lemon juice, then stir into melted butter. Cook in double boiler until thick, stirring all the time. Use as filling and/or icing for white cake.
Preheat oven to 350°. Melt 1 cup margarine in small saucepan. Stir in 1/4 cup cocoa, then water. Bring to a boil. Remove from heat. In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup condensed milk, eggs and vanilla. Pour into a greased 15 x 10-inch jelly roll pan. Bake 15 minutes or until springs back when lightly touched.
Preheat oven to 350°. Heat soup and green chilies in a medium saucepan over medium heat. Dip 3 tortillas in mixture and place in bottom of 9 x 13 baking dish sprayed with nonstick cooking spray. Top with third of chicken, onion and cheese. Repeat, making 3 more layers, ending with cheese. Pour remaining soup with chilies and sour cream over casserole. Bake 30 to 45 minutes or until bubbly and hot.
Cook ground beef with onion. Add beef broth, cream of mushroom soup and water. Cover; heat to boiling. Reduce heat to low. Add noodles and sour cream. Simmer for 10 minutes or until noodles are tender.
Beat eggs lightly. Stir in oil, zucchini, sugar and vanilla. Sift four, baking powder, baking soda, cinnamon and salt onto waxed paper. Stir into egg mixture. Add raisins and nuts. Put into well-greased loaf pans. Bake at 375° for 1 hour.
Mix ingredients together and heat over full flame in covered skillet. When it comes to a boil, turn flame to a simmer and cook for 10 minutes.
Cream together lard, oleo and sugar. Add eggs, one at a time. Mix flour and baking powder and add alternately with milk. Pour into a tube pan. Start off cooking in a cold oven and cook at 325° for 1 hour and 15 minutes.
In a large bowl, combine shortening and sugar; beat until fluffy. Add eggs. Beat well. Combine dry ingredients. Gradually add to wet and mix well. Crumble mincemeat into mixture and stir. Drop by rounded teaspoonfuls 2-inches apart onto greased cookie sheets. Bake 8 to 10 minutes at 375°. If desired, glaze with zigzags of powdered sugar icing.
Mix all ingredients together. Put in 8-inch square pan. Bake at 400° for 13 to 15 minutes.
Combine all ingredients except bread crumbs. Mix lightly; add only enough water to make mixture workable. Pat gently into a 6-cup ring mold, then invert on a rack in a baking pan. Remove ring mold. Or, shape meat loaf by hand into a big doughnut. Sprinkle top with crumbs, then bake in a moderate oven at 325° for 1 hour. Remove to a platter and fill center with candied carrots.
Preheat oven to 375°. Sift together flour, baking powder, salt and baking soda in large bowl; set aside. Cream butter and sugar. Add beaten egg; blend. Add buttermilk; blend well. Add liquid mixture to dry ingredients and mix (by hand) together until dry ingredients are well moistened. Add caraway seeds and mix. Fold in raisins until completely dispersed into mixture. Grease 1 1/2-quart glass casserole or 1 loaf bread tin. Pour in mixture. Brush top with melted butter or margarine. Sprinkle with a little sugar. Bake at 375° for 30 minutes, then reduce heat to 325° and bake about another 30 minutes. Test middle of bread with toothpick to make sure it's fully cooked.
Combine ham, lemon juice, pecans and cheese. Mix well. Fill celery stalks with mixture and chill before serving.
Mix first 5 ingredients thoroughly. Heat shortening in skillet. Drop batter by spoonfuls into skillet and fry on both sides until brown.
Beat eggs and sugar. Sift flour and add baking powder; work in butter. Combine egg and sugar mixture to flour and knead 5 to 10 minutes until smooth. Roll into loaves. Brush with egg glaze. Bake for 15 minutes in moderate oven at 375° to 400°. Cool very slightly; slice, rebake until golden brown. Cookie is hard.
Saute onions; add peppers, eggplant and zucchini and cook for 5 minutes. Add remaining ingredients except lemon juice. Cover and cook 15 minutes, then sprinkle with lemon juice.
Mix everything together in large dish pan for cooker. Boil until vegetables change light color. Pour into pint jars and seal immediately.
Wash and core the apples. Fill the center with sugar and cinnamon. Pour a little water over the apples. Bake in moderate oven.
Mix. Let stand 3 to 4 hours or overnight. Bake at 350° for 40 minutes.
In a plastic bag, mix bread crumbs, powdered milk, chili powder, garlic powder and dry mustard; set aside. Place milk in shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13 x 9-inch pan coated with vegetable spray. Bake, uncovered, at 350° for 50 to 55 minutes.
Open cans and pour contents in 6 quart crock-pot. Stir in seasoning packets. Brown ground beef in skillet. Season with onion, salt, lemon pepper and Worcestershire sauce. Drain browned ground beef and stir into crock-pot mixture. Cook 3 hours, then refrigerate overnight for spices to ripen.
Resift flour with baking powder and salt. Melt butter with chocolate over very low heat or over hot water. Beat eggs with sugar until light. Stir in chocolate mixture and 1/4 cup Kahlua. Add flour mixture and mix well; stir in walnuts. Turn into greased 9-inch square pan, bottom-lined with greased parchment or foil. Bake at 350° for 30 minutes until top springs back. Be careful not to over bake. When cool, brush top with 1 tablespoon Kahlua. Cut into bars.
Mix together and spread in 10 x 13-inch baking dish. Bake 20 minutes at 350°.
Fry bacon until crisp. Remove from pan and saute onions and pepper until golden brown in bacon fat. Add next 4 ingredients and place in 1 1/4-quart baking dish. Sprinkle cheese over top. Bake, uncovered, at 400° for 25 minutes.
Mix sugar, Crisco and eggs. Stir in buttermilk. Sift together and stir in flour, baking powder, baking soda and salt. Stir in coconut. Drop rounded teaspoonful on lightly greased cookie sheet. Bake at 350° until set.
Cook bacon and crumble it into small pieces. In saucepan over low heat, melt Velveeta. Combine cheese, mayonnaise and potatoes in large bowl and mix well. Use shallow baking dish. Top with bacon. Bake uncovered for 35 minutes at 350°.
In a 3-quart casserole, combine potatoes, onions, celery, carrots and water. Cover and microwave on High for 5 minutes, stirring once during cooking. Drain. Stir in salt and pepper.
Grease (or use Pam) a 10-inch baking dish. Line with potatoes. Heat soup and water in small pan until smooth; stir frequently. Add sausage; pour over the potatoes. Bake at 350° for 40 minutes, covered. Remove lid and bake 15 to 20 minutes longer. Serves 4.
Sift together dry ingredients. Add oil and egg whites; mix until smooth. Add water and vanilla.
Combine baking soda, water and vanilla in a small dish and set aside. Place sugar, water and corn syrup in a deep 3-quart heat resistant, non-metallic casserole. Stir to blend. Heat, uncovered, on Full power 12 minutes or until candy thermometer registers 240° (soft ball stage). Stir in butter until melted. Add peanuts and heat, uncovered, on Full power 20 minutes or until candy thermometer registers 300° (hard crack). Grease 2 cookie sheets and warm in a conventional oven at 250° while peanut mixture is heating. Stir reserved baking soda mixture into hot candy mixture. Pour hot peanut brittle onto prepared cookie sheets and spread to 1/4-inch thickness. When peanut brittle has cooled, break into bite-size pieces.
Saute onion in butter. Butter a 2-quart casserole dish. Mix all ingredients together. Bake uncovered at 350° for 40 minutes.
In 1-quart casserole, stir soup and soy sauce until smooth. Mix in 1/2 can onions, beans and pepper. Bake at 350° for 20 minutes or until bubbly. Top with remaining onions. Bake 5 minutes more.
Bring to a boil, sugar, chocolate, butter and milk. Take off heat, then add vanilla, then add oats, coconut and nuts. Stir up real good, then spoon out by two teaspoons on wax paper until cool.
Melt the butter or margarine in the pan that you are going to use. Mix the remaining ingredients together, except peaches. Pour batter in pan with butter. Pour drained peaches on batter. Bake at 350° until brown.
Combine milk, 1/2 cup melted butter, sugar and salt in a saucepan. Heat until butter is melted. Cool to 105° to 115°. Stir in yeast until dissolved. Place flour in a large bowl; make a well in the flour and pour in the liquid mixture. Stir until blended. Cover and let rise until doubled in bulk, about 1 hour and 20 minutes. Turn dough out on a floured surface and roll to 1/4 inch thick. Cut in 3-inch squares. Dip each square into the remaining butter and layer squares in a 10-inch tube or Bundt pan. Let rise until doubled in bulk, about 30 to 40 minutes. Bake at 350° for 30 minutes. Serves 6.