HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw bread dough and roll out to 12x9 inch rectangle. Spread with tomato paste. Sprinkle with remaining ingredients. Roll up jelly roll fashion. Seal and place on greased baking sheet. Seam side down. Brush with water and sprinkle with a little salt. Let rise until almost double. Make shallow slashes across top. Bake 375 about 30 minutes or until done.
Brown and season hamburger, then place hamburger in a casserole dish. Add macaroni, potatoes, vegetable soup, tomato sauce and cheese. Mix ingredients together; bake for 20 minutes at 350°.
Combine flour, sugar, baking powder and salt. Stir in eggs and corn, mixing well. Fry in oil. Drop batter by teaspoonfuls. Fry until golden brown. Drain on paper towels. Good served with maple syrup. Makes about 2 dozen.
Combine the first 6 ingredients in a medium bowl, stirring until blended. Pour olive oil mixture into an ungreased 13 x 9 x 2-inch baking dish. Add chicken, turning to coat. Cover; marinate in refrigerator for 1 hour. Remove chicken from marinade, reserving marinade. Grill, covered, over medium hot coals (350° to 400°) for 10 minutes on each side, or until chicken is done, turning and basting occasionally with reserved marinade.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition. Set aside. Add salt and spices to sifted flour, reserving 4 tablespoons for dredging of raisins and nuts. Add flour mixture alternately with applesauce to the creamed shortening and sugar mixture. Dredge nut meats and raisins with 4 tablespoons of flour. Hand stir into cake batter. Pour into greased and floured tube pan. Bake 1 hour at 350°. When cake tester is clean, remove. Let rest 10 to 15 minutes. Turn out on rack to cool. When cool, wrap in tinfoil to keep moist.
Wash kraut in warm water unless all salt is removed. Squeeze out water. Add other vegetables. Mix sugar, oil and vinegar. Cook until sugar is dissolved. Add 1 teaspoon celery seed and pour over mixture. Refrigerate overnight.
Prick pie crust and bake. Put grated rind and juice of oranges and lemon, cold water and 1 1/2 cups sugar into double boiler.
Soak bread crumbs in milk. Add meat, eggs, onions, salt, pepper, and sage; mix well. Form in a loaf and place in greased baking dish. Combine remaining ingredients and pour over loaf. Bake at 350° for 1 hour. 6 servings.
Dip chicken breast in egg and bread crumbs. Brown in oil. Remove and place in casserole dish. Saute tomato, onion, garlic and peppers in 2 tablespoons olive oil (5 minutes until tender). Place on top of chicken breasts. Pour on raw rice and cover all with chicken broth. Cover and bake at 350° for 45 minutes until liquid is absorbed and rice is tender. Serve with stemmed broccoli or top with peas. Serves 3 to 4.
Preheat oven to 400° with pie plate and butter in the oven. Remove pan when butter is melted. In bowl beat eggs well; add milk and beat in. Add flour and beat in. Pour in hot pie plate. Bake at 400° for 15 minutes. Recipe makes 1 large pancake or 2 small.
Cream margarine. Add sugar then eggs. Sift flour, salt and baking powder together. Add alternately the flour and sour cream to the mixture, starting with flour and ending with flour. Add vanilla. In a small bowl, mix brown sugar and cinnamon. In tube pan put half of the batter and half of sugar/cinnamon mixture. Add remaining batter and rest of sugar/cinnamon on top. Bake for 50 minutes at 350°.
Blend flour and salt. Cut in Crisco until fine crumbs. Add water; press into ball. Roll out on floured surface. Makes 1 (12-inch) crust.
Preheat the oven to 350 degrees. Pour the uncooked rice in the bottom of a 9x13x2 inch baking pan. Layer the chicken over the rice. Add the drained tomatoes and vegetables. Combine the liquid from the tomatoes and vegetables with enough chicken broth to make 2 1/2 cups of liquid. Add this to the mushroom soup and heat. Pour this mixture over the vegetables. Sprinkle the cheese over top of the casserole. Bake for about 35 minutes. Makes 10 generous servings. Less than 4 grams of fat per serving.
In a 9 x 13-inch pan, spread refried beans evenly on bottom of pan. In separate bowl, mix cream cheese, sour cream and taco seasoning. Spread over the beans. Garnish with lettuce, tomatoes and shredded Cheddar cheese. Refrigerate. Serve chilled with tortilla chips.
Bake in greased angel food cake tin at 350° for 45 minutes. Cool in pan 10 to 15 minutes, then remove. Sprinkle with powdered sugar.
Put pork roast in crock-pot. Add 1/2 cup water. Cook on low all day. Take out; let drain. Let cool enough to separate lean meat from fat. Put back into crock-pot. Add barbecue sauce as desired. Cook on low for about 1 hour.
Combine shortening, sugar and egg. Add molasses, flour, ginger, soda, cinnamon and salt. Combine until smooth. Shape dough into balls. Roll in sugar. Place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine 1 cup flour, margarine and powdered sugar for the pastry. Press mixture into a greased and floured 8-inch square pan (I use a 7 x 11-inch pan). Bake 25 minutes at 350°.
Mix the crumbs, sugar (1 1/2 tablespoons) and melted butter together. Press into a buttered spring-form pan.
Put chicken pieces in bottom of pan; spread soup over it. Sprinkle on cheese. Sprinkle on stuffing and then pour over melted margarine. Bake at 350° for 45 minutes uncovered.
Mix cream of tartar, baking soda and flour; rub in butter with pastry fork. Add sugar and fruit. Mix egg (1) and milk and add to flour mixture until spongy. Form into 16 scones and brush with remaining egg. Bake at 375° for about 20 minutes.
Combine first three ingredients. Set aside. Slice potatoes and onions and place in casserole dish. Cover with shredded cheese. Pour soup mixture over top. Bake at 400° for 45 minutes. Uncover the last 10 minutes.
Preheat oven to 425°. If crust is frozen, set it out to thaw while making filling. In a mixing bowl, beat together margarine, buttermilk and sugar. Add flour and cinnamon; blend well. Add egg and egg whites and beat well. Rinse, drain and mash beans. Add beans, milk and vanilla to flour mixture; beat well. Spoon filling into thawed crust. Place pie on baking sheet and bake 5 minutes. Lower temperature to 325° and bake an additional 45 to 50 minutes longer, until knife inserted into center comes out clean.
In shallow glass bowl, combine orange juice and cornstarch. Mix well. Stir in chicken. Refrigerate 2 hours. Drain chicken. Discard juice. In small bowl, combine broth and soy sauce. Set aside.
Use half of the lettuce; sprinkle with sugar and pepper. Layer eggs on top. Sprinkle with salt. Layer peas, some lettuce, bacon, more lettuce, then chestnuts. Layer rest of lettuce, then cheese. Put mayonnaise on top to edge of bowl. Refrigerate for 12 to 14 hours. Garnish with onions. May toss, if desired.
Brown ground beef and onion; drain. Add remaining ingredients; bring to a boil. Simmer, uncovered, for 30 minutes.
Place peaches in medium size baking dish. Add lemon rind, if used. Crumble pie crust and sugar together, mixing well. Dust onto peaches and dot liberally with butter or oleo. Bake 45 minutes at 325°. Serve warm with cream. Makes 6 servings.
Cook broccoli according to directions; drain. Beat egg. Mix broccoli, soup, egg, onion, butter, cheese and seasonings. Place in casserole dish and sprinkle with additional cheese. Bake for 30 minutes at 400°. Serves 6.
Soak chicken in egg, then coat with bread crumbs and fry in oil until brown. Place in baking dish. Cover chicken with sliced mushrooms, then Muenster cheese. Pour broth over until chicken is half covered. Bake, covered with foil, at 350° for 45 minutes, last 10 minutes, remove foil until golden brown.
Drain juice from all fruits. Place in 8-inch pan. Combine brown sugar and curry powder and sprinkle over fruit. Dot with butter. Let set at least 30 minutes, longer is better and bake at 350° for 30 minutes.
Combine peanuts, water and sugar in saucepan; stir over medium heat until all liquid evaporates. Pour on cookie sheet and sprinkle with salt. Bake at 300° for 10 minutes. Remove from oven. Stir and return to oven for 15 minutes. Stir again and bake 15 minutes longer. Let cool and store. Makes approximately 6 cups.
Combine all ingredients together. Use 2 to 3 tablespoons per coffee mug with very hot water.
Bring to a boil all ingredients except wine; let simmer 45 minutes. Add wine. Simmer 30 to 45 minutes. Let spices settle to bottom. Serve hot in mug. May garnish with wedge of lemon or orange.
Marinate chicken in eggs for 2 hours in the refrigerator. Combine bread crumbs, salt, parsley and garlic powder in plastic bag. Shake chicken in bread crumbs and brown in oil. Drain and place chicken in 13 x 9 x 2-inch baking dish. Cover with a layer of mushrooms, layer of cheese and top with chicken broth. Bake covered at 350° for 45 minutes.
Wash and dry mushrooms; slice stems and caps. Saute mushrooms until brown. Line shallow 10-inch casserole with cooked spinach, which has been seasoned with the salt, chopped onion and melted butter. Sprinkle with 1/2 cup of grated Cheddar cheese. Arrange the sauteed mushrooms over the spinach. Season with garlic salt (to taste). Cover with remaining cheese. Bake for 20 minutes at 350° or until cheese is melted. May be prepared in advance and refrigerated until ready for baking. Serves 6 to 8.
Mix sugar, cocoa, salt and cornstarch together. Add egg yolks and milk. Cook over low heat until thick. Add butter and vanilla; mix well. Pour into pie crust. Beat egg white to make meringue.
In a 13 X 9 baking pan, combine apricots, peaches and pineapple, sprinkle on brown sugar. Dot with butter and add cracker crumbs. Bake at 350 degrees for 15 minutes or until bubbly. Makes 6 to 8 servings.
Preheat oven to 350°. Put rice in bottom of baking dish (9 x 13). Add celery and 1/2 onion soup mix. Add cream of mushroom soup, then hot water and mix well. Place chicken on top, then shake the other half of onion soup mix on top of chicken. Cover with foil. Bake at 350° for 2 hours.
Beat together until fluffy. This is great to keep in the refrigerator to use as a spread in making cinnamon toast. Just take out of refrigerator and spread over your bread and toast.
Cream butter and sugar until	smooth. Beat in egg. Stir in other ingredients. Chill and drop by half teaspoons on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 75 cookies.
Drain juice off pineapple and discard juice. Fold all ingredients together; mix well. Pour into serving bowl; cover with plastic wrap. Chill several hours and serve. Freezes very well.
Brown chicken in 1 tablespoon margarine. Add soup and sour cream slowly until well blended, then add mushroom pieces with juice. Season with salt, pepper and garlic to taste. Simmer 20 to 30 minutes. Serve over cooked noodles.
Melt butter; stir in brown sugar. Beat in eggs one at a time. Add the rest of the ingredients. Pour in greased 9 x 13-inch pan. Bake at 350° for about 20 minutes. Cool and cut.
Mix butter and cooled chocolate thoroughly. Blend in sifted sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.
Mix all together. Pour into greased casserole dish. Bake at 350° for 45 minutes.
Saute the celery and onion. Mix everything together and put in casserole. Top with cornflake crumbs.
Beat eggs in large bowl. Stir in remaining ingredients (except for seasonal fruits). Heat 1/4 cup oil in large skillet over medium-high heat. Fry a single layer of Pfannkuchen 3 to 5 minutes from both sides until golden brown. Serve the Pfannkuchen with seasonal fruits.
Brown ground beef; drain. Return to pan. Add additional ingredients. Simmer 15 minutes. Serve on hamburger buns.
Place chicken breasts in an ungreased baking dish. Place a slice of Swiss cheese over each piece of chicken. In a separate bowl, mix together the chicken soup and the white wine. Pour mixture over the cheese and chicken. Top with croutons. Bake at 350° for 1 hours. Serve with rice or angel hair pasta.
Heat oven to 375°. Combine brown sugar, shortening, water and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Beat eggs into the creamed mixture. Combine flour, cocoa, baking soda and salt. Mix gradually into the creamed mixture at low speed just until blended. Stir in chocolate chips. Shape dough into 1 1/4-inch balls. Dip tops into chopped pecans. Place 2 inches apart on ungreased baking sheet. Press half caramel in center of each cookie. Bake one baking sheet at a time at 375° for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to piece of aluminum foil to cool completely. Makes about 4 dozen.
Mix asparagus, soup, half can French fried onions, cheese and mushrooms in a casserole dish. Cover and bake for 30 minutes at 350°. Uncover and sprinkle remaining French fried onions over the top. Place back in oven long enough for top to brown.
Mix Butter Buds according to directions. Add to pinto beans and mash them. Add remaining ingredients and heat. You may add any nonfat Cheddar cheese, if you wish. Fat 0.5 g. Serves 4.
In a large pot, brown fat meat; remove and drain. Add potatoes and onion to fat remaining in pot. Cook until tender. Add ketchup. Cook for 10 minutes. Add fish and remaining ingredients. Cook at low heat for 45 minutes or until thickened. Enjoy.
Place chocolate morsels in a microwave safe bowl. Microwave at Medium for 2 minutes. Stir in cereal and peanuts. Drop by teaspoonfuls onto wax paper-lined cookie sheet. Chill until firm. Makes 4 dozen.
Heat pineapple with juice to boiling. Add Jell-O and cool. Whip cream. Chop celery and nuts. Blend in and whip softened cream cheese into Jell-O mixture. Add nuts and celery. Fold in whipped cream. Chill. Sets up nicely for Jell-O mold.
Using cutting board, chop meat into small cubes. Brown meat in large Dutch oven. Drain drippings from meat and cover with water. Bring to a boil. Add salt, pepper, onion, garlic and chili powder. Boil 10 minutes. Lower heat and simmer for 2 hours. (Add water as needed.) Serve with garnish such as grated cheese or chopped cilantro.
Mix together mayonnaise, vinegar and sugar. Place florets and onion in a bowl and pour dressing over. Mix well. Refrigerate at least 1 1/2 hours. Sprinkle bacon on top and serve!
Boil the rice. Drain the crushed pineapple. Place in a buttered baking dish 1/4 of the rice; cover with 1/2 of the pineapple. Repeat the layer. Place last of rice on top. Dot each layer with butter and brown sugar. Pour pineapple juice over top and bake covered for 1 hour, or until brown, at 350°.
In a large bowl, combine 4 cups of flour, sugar, undissolved yeast and salt. Mix well.
Fill 9 x 13 baking dish level full with apples. Mix 1 cup sugar, brown sugar and cinnamon. Pour over apples. Mix flour, oleo, salt and the 1/2 cup white sugar. Pour over top of apples. Bake at 350° for 1 hour slow.
Mix last 6 ingredients in 1-quart jar. Shake well; mix with macaroni and vegetables and let stand overnight in refrigerator. Serve cold.
Line bottom of cookie sheet with Club crackers. Boil 7 minutes the oleo, milk, brown sugar and crushed graham crackers. Pour over Keebler crackers. When cool, top with chips and peanut butter, melted.
Drain and save juice of 2 (6 ounce) jars artichoke hearts. Mash well and set aside. Saute onions and garlic. Add reserved artichoke juice. Add artichokes, Cheddar cheese, Tabasco sauce, Worcestershire sauce and eggs. Pour into an 8 x 8-inch buttered pan. Top with mixture of bread crumbs and melted butter. Bake 34 to 40 minutes at 325°. Cool at least 2 hours in refrigerator before cutting into 1-inch squares. Makes 64. Serve with fancy toothpicks.
Beat egg, then sugar, then shortening. Add milk; mix. Add flour plus baking powder. Mix until smooth. (Batter will be thick.) Spread batter into a greased 11 x 7-inch pan. Sprinkle batter with enough brown sugar until mostly covered. Then sprinkle generously with cinnamon. Bake for 20 minutes at 400°. Sugar and cinnamon will bubble down into surface. Best served warm.
Mix pretzels, oleo and 3 tablespoons sugar. Press into a 9 x 13 x 2-inch pan. Bake at 400° for 8 to 10 minutes. Cool well. Mix softened cream cheese, 1 cup sugar and Cool Whip. Spread on pretzel crust. Cool well. Take jello and boiling water and stir until dissolved. Add cold water and strawberries. Pour on top of cream cheese mixture. Refrigerate until set.
Peel potatoes, slice and put in 8-quart sauce pan along with all ingredients. Cover and bring to a boil for 1/2 hour. Uncover and let simmer for 2 to 5 minutes.
Cook and cool crust. Melt margarine; add nuts and coconut and brown lightly. Cream cheese and Eagle Brand milk. Fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 caramel, then 1/4 coconut mixture. Repeat until using all. Freeze.
Dissolve jello in 1/2 cup boiling water. Pour this mixture in a blender. Blend about 4 minutes. Pour in a square dish and refrigerate for a few hours before serving.
Sprinkle chicken livers with salt and pepper. Shake with a small amount of flour in a paper or plastic bag. Brown quickly in butter in a hot skillet. Place in 6-cup casserole. Saute onion, celery and rice in butter remaining in skillet until slightly browned. Add chicken broth to skillet. Stir well. Add parsley; pour over chicken livers. Cover tightly. Bake at 350° for 30 minutes or until rice is tender and liquid is absorbed. Add salt, if needed.
Fry and crumble sausage; drain fat. Stir in all ingredients. Put mixture in casserole dish. Bake at 400° for 1 hour. Grated cheese may be added to mix.
In a mixing bowl, beat egg. Stir in zucchini, onion, butter, milk, corn and cheese. Pour into greased quart baking dish. Cover and microwave on High for 6 to 8 minutes or until set in center. Sprinkle with crumbs, Parmesan cheese and paprika. Microwave one additional minute. If serving later, microwave an additional 5 minutes before serving.
In a buttered	casserole (1 quart), alternate oysters and cracker crumbs; dot each layer with butter. Combine milk, eggs, Worcestershire sauce and seasonings. Pour over oysters and crumbs. Bake at 350° for 40 minutes. Serves 6.
Peel cucumbers and chop into very fine pieces. Blend in cream cheese and add remaining ingredients; mix well. Trim crust from bread slices and cut into 3 pieces. Spread bread sections with cucumber mixture to make small sandwiches.
Combine cream, butter, sugar and salt in a saucepan. Heat until scalding, but do not boil. Remove from heat. Using a wooden spoon, beat in the cornmeal, stirring until the mixture is thick. Beat the egg yolks lightly with the baking powder and pepper. Stir a small dollop of the hot cornmeal mixture into the yolks to warm them, then stir the yolks into the hot cornmeal.
Add ingredients in order listed. Bake at 350° for 50 minutes. Easy, good and moist.
Scrub potatoes. Pat dry. Pierce with a fork. Bake at 425° for 55 to 65 minutes or until soft. Meanwhile, saute bacon in a skillet until brown. Cool and crumble. In 2 tablespoons of bacon drippings, cook onions and green pepper until still tender-crisp. Add mushrooms. Continue sauteing until mushrooms are cooked. Set aside.
Mix crumbs and margarine together. Press into a 9-inch pie plate. Bake in 350° oven for 6 to 8 minutes. Yields 6 servings. Calories per serving: 115. Exchanges: 1 starch, 1 fat.
Trim excess fat from meat and coat meat with flour. In a 5-pint casserole dish, combine floured meat, onions, kidneys, mushrooms, potatoes and stock. Cover with crust. Cover and bake at 350° for 2 hours. Remove lid and cook an additional 30 minutes.
Brown the beef. Saute onion, celery and carrot in margarine. Add soy sauce, salt and pepper, then the cooked rice, mushrooms, water chestnuts and mushroom soup to the ground beef along with sauteed vegetables. Simmer all for 20 to 30 minutes. Put in a casserole. Add the cheese. Bake at 350° for 35 to 45 minutes.
Preheat oven to 400°. Line 18 muffin cups with paper baking cups. In large bowl, combine all ingredients; stir only until all ingredients are blended. Spoon equal portions into prepared muffin tins. Bake 18 to 20 minutes. Cool 1 minute; remove from pan. Top with Apple Cinnamon Glaze. Serve warm. Store covered at room temperature.
Mix together margarine, peanut butter, sugar and brown sugar until blended. Beat in eggs and vanilla. Stir together flour, baking powder, baking soda and salt. Gradually add to sugar mixture and stir until well blended. Shape into 1-inch balls. Place on ungreased baking sheet. Flatten with floured fork. Bake at 350° for 12 to 15 minutes.
Fill cupcake pan 2/3 full. (I use liners in pan.) Set aside. Mix cream cheese, sugar, and egg and blend well. Stir in chocolate chips and put 1 heaping teaspoon on top of each cupcake. Bake according to directions on package. Frost with chocolate icing.
Cook brown sugar and butter until it smokes. Add cornstarch, egg yolks and milk. Cook until thick. Pour in crust. Mix egg whites and sugar to make meringue. Spread over pie. Brown in oven.
Drain spinach and mix in large bowl with Ricotta. Set aside. Combine spaghetti sauce, mushrooms, onion, black olives and green pepper in a medium saucepan. Simmer 10 minutes. Then add oregano and garlic; continue simmering. Stuff manicotti shells with spinach/Ricotta mixture.
Mix molasses, brown sugar, Wesson oil and egg until smooth. Sift dry ingredients together and add to above. Add 1/2 cup boiling water and 1 teaspoon vanilla. Bake at 325° for 30 minutes in a greased 8 x 8-inch pan. Sprinkle mixed cinnamon and sugar across top before baking.
Sprinkle rice in greased 9 x 13-inch pan. Add chicken pieces. Mix together soups, milk, broth and jam and pour mixture over chicken. Sprinkle top with onion soup mix. Bake 1 1/2 hours at 350°.	Serves 8.
Cut ribs in serving pieces and brown well in a frying pan. Mix ingredients and boil over low heat, 10 to 15 minutes. Pour over ribs and bake in moderate oven (350°) for 1 to 1 1/2 hours.
Cook meat, onion and green pepper. Drain. Add rest of ingredients except noodles, pepperoni and cheese. Simmer. Cook noodles and drain. Layer sauce, noodles, pepperoni and cheese in crock-pot.	Can be put in pan in a slow oven.
Mix together. This is best stored in Tupperware on shelf. Use when making cakes. Makes a large amount. I usually make 1/2 the recipe. Keeps well.
About 1 1/2 hours before serving, prepare pie crust mix as label directs. Use to line a 9-inch pie plate. Spread crust with 1 tablespoon softened butter or margarine. Preheat oven to 425°. In a 2-quart saucepan over medium heat, put 3 tablespoons hot butter or margarine; cook onion and pepper until tender, stirring occasionally. Remove pan from heat; stir in tuna. Spoon tuna mixture into prepared pie crust.
Crumble bread slices. Add 1/4 pound margarine. Mix with crab mixture. Dip in egg mixture and bread crumbs. Fry in hot oil to brown.
Melt the margarine in a 9 x 13-inch pan in oven. Sprinkle the dry cake mix on top of the margarine, then sprinkle the coconut and chopped pecans on top of the cake mix. Pour the sweetened condensed milk over the mixture. Bake in a preheated oven at 350° for approximately 30 minutes or until top is lightly browned. Cool. Cut into bars.
Combine all ingredients and put in a 9 x 13-inch casserole. Mix together 2 cups crushed corn flakes and 1/4 cup melted butter. Spread on top and bake at 350° for 45 minutes.
Mix dry ingredients in a bowl. Pour vegetable oil and water over dry ingredients; mix well. Spread thinly on sheet (18 x 26-inches). Bake in slow oven at 300° for 45 minutes, stirring twice to toast evenly. Let cool. Serve with milk as a presweetened ready to-eat cereal or serve dry as a snack.
Mix together sugar and cinnamon and set aside. Mix remaining ingredients and pour half into greased and floured Bundt pan. Add sugar and cinnamon mixture. Pour remaining batter over sugar and cinnamon. Bake at 350° for 35 to 45 minutes. After baking, let set 25 minutes before removing from pan.
Cook the pinwheels in boiling water. Brown the hamburger, onion, salt and pepper. Boil the pepperoni for 5 minutes to remove grease. Grease a casserole dish. Make layers using 1/2 of each of these ingredients: pinwheels, then hamburger, tomato sauce, Swiss cheese, pepperoni and Mozzarella cheese. Repeat the layers. Bake at 350° for 35 to 40 minutes.