HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt in saucepan the chocolate and butter over low heat, stirring frequently. Remove pan from heat. Cool to lukewarm. Beat in egg until smooth and glossy. Add sugar, vanilla and salt; mix well. Stir in 1/2 coconut. Chill 1 hour. Roll into 1-inch balls, then coat in balance of coconut. Chill 3 hours until firm on cookie sheet in refrigerator. Makes 2 1/2 dozen balls.
Melt butter in glass pan. Flour chicken and place in melted butter. Sprinkle with garlic (however much you like). Bake at 425° for 45 to 60 minutes. Do not cover while baking.
Combine sugar, orange juice, water, flour and butter; cook 5 minutes. Pour over yams in baking dish and bake 30 minutes in 350° oven.
Melt caramels and 1/3 cup evaporated milk. Combine cake mix, 1/3 cup evaporated milk and melted margarine. Spread 1/2 of dough in a 13 x 9-inch pan. Bake for 6 minutes at 350°. Sprinkle chocolate morsels and nuts on top. Spread caramel mixture over. Place blots of remaining dough on top and spread. Return to oven; bake for 18 minutes. Cut and chill 30 minutes before cutting.
Slice 1 roll of cookie dough into 12 (3/4-inch) slices and set aside. In medium saucepan, combine apple pie filling, Karo syrup and cinnamon; heat until bubbly.
Mix everything (except stuffings and oysters) thoroughly. Stir in crumbs. Layer stuffing and oysters. Bake at 350° for 40 minutes.
Brown hamburger and sausage, drain; add onions, tomato sauce, basil and cooked macaroni (well drained).	Mix together. Place 1/2 of mixture into casserole dish. Cover with 3/4 of the cheese. Add remainder and top with cheese. Bake at 350° for 30 minutes.
Preheat oven to 425°. Separate dough. Put into a 13 x 9-inch greased pan; form 1/2 inch up sides for crust. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake 20 to 25 minutes until golden brown. Refrigerate leftovers. Serves 5 to 6.
Blend well vanilla, sour cream, cream cheese and sugar. Pour over grapes. Keep chilled.
Cream butter; gradually add sugar, creaming until light. Add eggs, beating well after each. Sift together dry ingredients. Add alternately to creamed mixture with applesauce. Stir in raisins and nuts. Turn batter into greased and lightly floured 13 x 9 x 2-inch pan. Bake at 350° about 45 minutes or until done. Cool in pan.
Beat together oil, sugar, flour, eggs, cinnamon, salt, soda and vanilla. Add pie filling and nuts. Stir just until mixed. Turn batter into 2 greased and floured 9 x 5 x 3-inch loaf pans (or 3 smaller ones). Bake at 350° for 1 hour. Loaves freeze well.
Mix all of the above ingredients together. You can melt the Cheez Whiz first. Break up the broccoli in the box by hitting it on the counter a couple of times. After mixing well, place in a casserole dish and bake for 45 minutes at 350°.
Boil potatoes until tender. Cool and peel; cut into 1/4-inch slices. Sprinkle with 3 tablespoons of wine vinegar. Chop bacon and fry. Cool; add to potatoes. Add chopped onion, minced garlic and chopped parsley. Sprinkle with 1/4 cup salad oil. Salt and pepper to taste. Toss lightly. Serve warm.
Place oil in an 8-inch iron skillet. Heat in 450° oven for 5 minutes. Combine cornmeal, flour, soda and sugar in a medium mixing bowl. Stir lightly beaten egg and buttermilk into dry mixture and mix just enough to moisten ingredients. Pour into hot pan; bake about 20 minutes, until golden brown.
Beat together pudding, cream cheese and milk. Spread on cooled cake. Drain and squeeze juice from 1 large can of crushed pineapple. Put on pudding layer. Add 1 large Cool Whip. Sprinkle with nuts or coconut.
Mix margarine, vanilla and sugar. Add flour, pecans and potato chips. Mix well. Bake on ungreased cookie sheet at 350° for 18 minutes.
Cook onions in boiling water slowly and uncovered, about 1/2 hour. Drain thoroughly. Cook celery the same method; drain. Melt margarine or butter in saucepan. Add flour, salt and pepper, stirring until bubbly. Remove from heat very slowly. Blend in milk. Then stir and cook until thickened.
Combine graham cracker crumbs, margarine, cinnamon and nutmeg. Press into 9-inch pie plate. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tablespoons of the crumb mixture to sprinkle on top of filling.
Toast bread, then make into crumbs. Combine all ingredients thoroughly. Line 16 loaf pans with foil. Pieces can be long enough to fold over loaves for freezing, if desired. Divide equally and bake at 350° for 1 hour. Three strips of bacon may be placed over each loaf before baking, if desired. Yield: 100 to 120 servings.
Spread all ingredients in bottom of baking dish in the order given. Bake at 375° for 2 hours.
Mix all ingredients together. Place 1 teaspoon of mixture on each slice of bread. Place on cookie sheet. Place under broiler for 2 to 3 minutes. Serve warm.
Mix and bring to a boil first 5 ingredients. Cut wieners in half. Drop into mixture. Simmer 30 minutes. Put in a jar. Will keep. No need to refrigerate.
Heat oven to 350°. In medium saucepan, melt butter. Stir in onion, green pepper, celery and mushrooms; cover. Cook 5 minutes or until tender. Stir in water and chicken bouillon cubes; heat until boiling. Remove from heat; stir in rice, marjoram, salt and pepper. Pour into greased 2-quart casserole; cover. Bake 30 minutes or until rice is tender and liquid absorbed. Stir in fruit cocktail or peaches. Bake 15 minutes longer or until fruit is hot. Makes 8 servings.
Place each piece of chicken between 2 slices plastic wrap and flatten to 1/4-inch thickness, using meat mallet. Combine flour, salt and lemon-pepper seasoning. Dredge chicken lightly in flour mixture. Melt butter in a large skillet over medium heat. Add chicken and cook 3 to 4 minutes on each side or until golden brown. Add lemon juice and cook 3 minutes. Serves 4.
Melt the butter in a large iron frying pan or upside-down cake pan. Add the brown sugar and spread evenly over bottom of pan. Lay crushed pineapple in center. (Save juice to put in sponge batter.)
Combine dry ingredients. Stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients and stir until moist. Spoon into 2 greased loaf pans. Bake at 350° for 65 minutes. Cool 10 minutes before removing from pans.
Mix ground meat and sausage well with your hands. Add remaining ingredients; mix well. Roll into very small balls (about the size of a walnut). Freeze on cookie sheet. When frozen, store in plastic bags in freezer. When ready to serve, remove from freezer and bake at 400° in preheated oven for 20 minutes or until brown. Serve on toothpicks with chili sauce or sweet and sour sauce.
Combine flour, corn meal, sugar, salt, baking powder and grated cheese and set aside. Saute oil and onions in skillet until clear. Beat together eggs and milk in small bowl. Add onions with egg-milk mixture to dry ingredients. Stir until blended. Bake in 9 x 12-inch pan in 375° oven for 30 minutes.
Melt stick of margarine in shallow casserole. Mix melted margarine with eggs, salt, milk and biscuit mix. Place chilies in bottom of casserole. Pour egg mixture over chiles. Top with Monterey Jack cheese. Bake at 350° about 50 minutes or until brown. Before serving, garnish with red and green cherry peppers or a couple of slices of bell pepper.
In a medium-size heavy skillet with tight-fitting cover, saute onion in hot oil. Stir in rice, green pepper, chili powder, canned tomatoes and salt. Add 2 cups water. Bring to boiling, then reduce heat and simmer, covered, 20 minutes, or until liquid is absorbed and rice is cooked. Garnish with chopped tomato and green pepper (optional). Makes 6 servings.
Mix thoroughly with hands and shape into balls. Bake amount needed or put small balls on a cookie sheet and freeze or refrigerate. Bake at 400° until slightly brown.
In 10 ounce glass, pour liquor. Add ice and juice. Shake and enjoy.
Combine pineapple juice, sugar and pink lemonade in punch bowl. Add ice cream, then fill punch bowl with ginger ale. Serve at once.
This marinade can be used on a roast, steak or 1 1/2 to 2 pounds beef, cut into small pieces. Mix together first 6 ingredients and bring to a boil. Add other ingredients and marinate meat for at least 4 hours. When using small pieces of beef, place on skewer and cook on a barbecue grill (the grill enhances the flavor).
Beat eggs; add sugar and cooled margarine. Add vinegar and vanilla; blend well. Pour mixture into pie shell and bake 10 minutes at 300°. Increase heat to 325° and continue baking for 30 minutes.
In a bowl, soak Bran Buds in boiling water. Cream Crisco with sugar. Add eggs, one at a time. Add buttermilk and Bran Buds mixture. Mix well. Pour into a large mixing bowl. Mix flour, soda and salt. Add to mixture. Fold in All-Bran; mix. Store covered in refrigerator for up to 6 weeks.	Bake at 375° in greased muffin tins 10 minutes.
Mix eggs, oil, sugar, and vanilla with mixer. Add other ingredients. Mix with spoon. Bake at 325° for 45 to 60 minutes for a loaf or 30 to 35 minutes for cupcakes.
Brown sausage meat; drain and place in bottom of uncooked crust. Mix eggs, cheese, half and half, salt and pepper in bowl; pour over sausage. Bake for 30 to 35 minutes in a 350° oven until golden brown. Let stand for 5 minutes, then cut.
Mix well the sugar, eggs, cloves, oil, brown sugar, cinnamon, baking powder, tangerine skin and water. Add flour, one cup at a time, alternating with almonds. Mix with hands. Divide into two large strips (approximately as long as my cookie sheet and about 4-inches wide). Place on a well-greased cookie sheet. Brush with beaten egg yolk and 1 teaspoon water. Bake in a preheated 350° to 375° oven for about 20 minutes. Slice when warm into 1-inch wide slices.
Brown the meat in olive oil with garlic. Add onion and green pepper. Cook until the onion is transparent. Drain off the fat. In 2-quart casserole, combine meat mixture, chili powder, beans, tomatoes and rice. Bake in a preheated oven at 350°, covered, for 30 minutes. Uncover and sprinkle with cheese and olives. Bake for 15 minutes more. Serves 3.
Add baking soda to tomato soup. Mix shortening and sugar with soup. Add flour and 1 soup can of water to mixture. Beat well. Mix in cinnamon, dates and nuts. Pour into cake pan and bake until toothpick inserted comes out clean.
In large bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in egg and almond extract. Gradually blend in flour and nutmeg. Divide dough and color as desired. Press out with cookie press. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Dissolve raspberry gelatin in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon gelatin; stir in undrained pineapple. Whip 1/2 cup whipping cream. Fold into lemon mixture with 1 cup mini marshmallows. Spread atop cherry layer. Top with 2 tablespoons chopped nuts. Chill until set.
Combine all ingredients. Form balls. Bake at 350° for 10 to 15 minutes. Makes 70 balls.
Blend first 3 ingredients well. Spread on a round platter or flat dish with an edge. Refrigerate for 2 to 3 hours.
Sprinkle on top. Bake at 375° for 25 to 35 minutes. Great with huckleberries, blueberries, etc.
Beat egg yolks at high speed with mixer for 4 minutes. Set aside. Beat butter at medium speed until creamy. Gradually add sugar; beat well. Add egg yolks. Beat well. Combine flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon juice, rind and vanilla. Spoon into 3 greased and floured 8-inch cake pans. Bake at 375° for 18 to 20 minutes, or until tests done. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely. Frost top, sides and between layers with Lemon Frosting.
Place chicken pieces in 1 3/4-quart casserole. Sprinkle with 3/4 cup uncooked rice, then sprinkle the onion soup mix. Mix together 1 can chicken soup and 1 1/2 cups water; whisk until smooth. Pour over chicken and rice mixture. Bake, uncovered, in 350° oven about 1 1/2 hours or until rice is tender. Do not salt. May use whole chicken, cut up, or any pieces.
Mix all ingredients together and press into bottom of a 13 x 9 x 2-inch pan. Bake at 350° for 15 to 20 minutes or until dry and crispy.
Brown onions and chopped celery in butter. Add Worcestershire sauce, ketchup, vinegar, brown sugar, water and salt and pepper. Simmer 30 minutes.
(Or fill 1 gallon jar with pickles and use about 1/4 of the ingredients.) The gallon can be kept in the refrigerator.
Mix sugar, shortening, egg, vanilla and milk together. Add flour and mix well. Form into 2 balls and let stand in refrigerator 1 hour. Roll and bake at 350° for 6 to 10 minutes. Can decorate with icing or sprinkles.
Slice Velveeta and place in a microwave-safe dish. Add tomatoes with green chilies. Microwave on 50% power, stirring occasionally, until all cheese is completely melted and mixture is liquid. Add crumbled, browned, drained sausage. Mix thoroughly. Enjoy with large round tortilla chips made for dipping.
Heat oven to 450°. Mix all ingredients, except butter and Parmesan cheese, until stiff dough forms. Turn dough onto surface, well dusted with baking mix; gently roll in mix to coat. Shape into ball; knead 10 times. Roll out 1/2-inch thick. Cut with 2-inch biscuit cutter, dipped in baking mix. Place on greased cookie sheet. Brush tops with butter and sprinkle with Parmesan cheese. Bake 8 to 10 minutes or until golden brown. Yield: 1 dozen biscuits.
Mix together jello, candy and hot water; boil until candy is dissolved. Remove from heat and let cool until it begins to jell. Then add apples and sprinkle with lemon juice. Refrigerate.
Press biscuits into muffin tin, making biscuit cups. Lightly brown meat and onion; drain off fat. Add other ingredients, except cheese. Cover and simmer for 8 to 10 minutes. Spoon into biscuit cups and bake at 350° until slightly browned (about 20 to 25 minutes). After browned, place cheese on each cup. Melt cheese.
Take love, joy and giving and mix well with care. Add kindness and sprinkle with hope. Warm up in the sunshine. Serves all.
Heat oil in large saucepan. Add bacon and brown, stirring with wooden spoon. Add onion, celery and garlic and brown well. Add sauce, salt and pepper. Stir and cook for 10 minutes. Add carrots, warm water and beans. Bring to boil. Cook for 10 minutes. (Can be simmered longer for a fuller taste, up to 1 hour.) Stir in pasta and boil, uncovered, until pasta is tender. Stir frequently. Serve topped with grated cheese. Makes 4 to 6 servings.
Combine cornmeal, flour and onion in a bowl. Mix lightly. Add egg and blend well. Gradually add milk and blend. Let set in refrigerator for 1 hour. Drop by teaspoonfuls into hot oil. Fry to a golden brown.
Grease and flour a tube-type cake pan. Put all ingredients in a bowl and mix 20 minutes with electric mixer at medium speed. Pour batter into prepared pan. Place pan in unheated oven. Light oven and set on 350°. Bake 50 minutes or until done when tested.
Drop the noodles into a large quantity of salted, boiling water. Cook about 2 or 3 minutes or until tender. Do not overcook; drain.
Cook macaroni in boiling water to which 1 teaspoon of salt has been added. Drain. Combine all ingredients, mixing very lightly. Spray a 2-quart casserole with Pam and place the ingredients in it. Top it with 1/2 cup buttered crumbs. Bake for 1 hour at 350°.
Beat margarine and sugar together. Add eggs, milk and vanilla and beat. Add flour and baking powder and beat. Mix in the coconut. Pour into a well-greased 10-inch pie dish. Bake at 350° for 55 minutes.
Mix first 9 ingredients to make the filling. Boil the cabbage until you can peel the leaves from the heads; drain. Put spoonful of meat mixture on each leaf. Roll up, tucking in ends to make neat compact bundles. Layer in roasting pan. Layer sauerkraut, tomatoes and remaining pieces of cabbage on top of rolls. Pour tomato sauce on top. Cover and bake at 350° for 2 1/2 hours. Makes about 30 cabbage rolls. Leftovers can be frozen.
Cut steak into 1 x 3-inch strips. Brown in oil in a skillet. Transfer to a slow cooker. Combine soy sauce, onions, garlic, sugar, salt, pepper and ginger. Pour over steak. Cover and cook on low setting for 5 or 6 hours or until meat is tender. Add tomatoes and green peppers. Cook for 1 hour longer. Combine cold water with cornstarch to make a paste. Stir into liquid in slow cooker and cook on high setting until thickened. Serve over cooked noodles or rice. Serves 6 to 8.
Mix white sugar, salt, egg, butter, milk and vanilla. Then add to sweet potatoes. Place in a greased 1-quart casserole. With a fork, mix walnuts, brown sugar, flour and butter. Place on top of sweet potato mixture. Bake at 350° for 35 minutes.
Cut French bread into 1-inch cubes. In double boiler melt first 3 ingredients. Beat egg whites until stiff but not dry. Fold egg whites into cheese mixture. Cover cookie sheet with waxed paper. Dip bread into cheese mixture and place on cookie sheet. Freeze. After frozen, store in airtight container. Bake at 350° until lightly browned. Makes about 6 dozen.
Place peaches in a large container. Pour sugar and vinegar over peaches. Let stand overnight. Cook 2 hours or until thick. Add cornstarch and cook until very thick. Pack in jars and seal.
Mix dry ingredients well. Then, mix remaining ingredients (except for candy kisses) in separate bowl. Add dry ingredients to this mixture. Then, bake at 375° for 10 minutes. Put kisses on top as soon as you take them out of the oven.
Drain pineapple. Reserve 1 cup juice. Dissolve gelatin in 1/4 cup of cold juice. Place sugar, butter and beaten eggs in top of double boiler with remaining cup of juice. Cook at simmering heat about 8 minutes. Remove from heat; stir in gelatin and crushed pineapple. Arrange vanilla wafers on bottom and sides of low casserole. Pour in sugar pineapple mixture. Chill. Decorate with whole pineapple slices and whipped cream. Makes 6 servings.
In large mixer bowl, beat cheese until fluffy; beat in sour cream and dip mix. On serving plate, spread cheese mixture into circle. Chill at least 1 hour. Just before serving, top with cocktail sauce then crab meat. Serve with assorted crackers. Refrigerate leftovers.
Break cauliflower into flowerets. Steam until crisp-tender. Mix soup, milk, cheese, carrots, parsley and basil. Place cauliflower into 7 x 11-inch baking dish and pour sauce over it. Place biscuit pieces around edges of dish. Bake at 350° until biscuits are nice and brown, about 15 minutes. Makes 6 generous servings.
Cook vegetables until broken apart. Mix all ingredients together. Bake at 350° for 30 minutes.
Stir together cornstarch, ginger, broth and soy until smooth. Set aside. In skillet in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove and set aside. Repeat with remaining chicken. In skillet in remaining 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Makes 4 servings. Preparation time: 15 minutes. Cook time: 20 minutes.
Clean and peel potatoes, allowing 2 potatoes per person. Cut in fourths. Melt butter or margarine in baking pan. Sprinkle Lawry's seasoned salt in melted butter. Place potatoes in pan and coat with seasoned butter. Bake at 350° for 45 minutes to 1 hour.
Freeze Slim Fast bars and crush. Mix cream cheese, Cool Whip and 4 1/2 of the crushed Slim Fast bars. Add 4 to 5 packs artificial sweetener. Put remaining candy bars on top of pie.
Combine first 9 ingredients and spoon into a greased 8-inch square baking dish. Bake, uncovered, at 400° for 30 minutes. (Garnish casserole with optional canned asparagus spears and pimiento strip.)
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 30 minutes.
Cook chicken; debone. Place in bottom of dish. Melt margarine and pour over chicken. Mix dry ingredients and mix well with milk. Pour over chicken. Heat soup and broth to boiling point. Pour over chicken. Bake at 350° for 45 minutes. Makes own crust.
Mix butter and graham cracker crumbs until blended. Place half of ingredients in layers in 9 x 9-inch pan. Layer remaining half of ingredients. Pour condensed milk over mixture. Bake at 350° for 30 minutes. Cool and cut in small squares.
Preheat oven to 350°. In a large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. In a small saucepan, combine remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Top with reserved crumb mixture. Bake for 25 to 30 minutes or until bubbly. Cool. Cut into bars. Store, loosely covered, at room temperature.
Cook beans as directed. Cook ground beef in pan. Add onion just before ground beef is done. Continue cooking and add tomato sauce, chili powder and ketchup. Simmer for 15 minutes. Add mixture to beans. Bring to a boil. Salt to taste.
Saute onion in oleo until tender (about 10 minutes). Cool slightly; add sour cream, salt and half the cheese. Set aside. Combine mix, egg, milk and corn.	Stir until smooth. Spread batter in 8 or 9-inch pan. Spoon onion mix evenly and gently on top of batter. Sprinkle remaining cheese on top. Bake 30 to 35 minutes in a 400° oven. Let set 5 to 10 minutes before slicing in squares.
Combine Cheddar cheese and cream cheese. Remove fruit from chutney, chop fine. Add chopped fruit and chutney syrup to cheese mixture. Stir in onions, ginger and salt. Chill several hours or overnight to blend flavors. Serve with sesame crackers. Makes 1 cup.
Blend all thoroughly. Pour into unbaked pie shell. Bake 10 minutes at 450°, then reduce heat to 350° and bake 20 minutes.
Pour oil into skillet or pan to depth of 1 1/2-inches. Heat over medium heat to 350°. Blend dry ingredients. Stir in egg, milk and fruit. Beat until batter is smooth and thick. Drop by spoonfuls into oil. Fry until evenly brown, about 3 to 5 minutes. Remove with slotted spoon to drain on paper towel. Dust lightly with powdered sugar. Serve immediately. Makes 16 to 18 fritters.
Combine butter and sugar, creaming until light and fluffy. Add eggs, buttermilk, flour, soda and spices. Mix well. Stir in remaining ingredients. Drop by teaspoon onto greased baking sheet. Bake at 300° for 25 minutes. Makes 7 dozen.
Dissolve soda in warm water; set aside. Combine sugar, applesauce and butter, then add flour with the spices, sifted together. Add soda and water mixture. Last add raisins and nuts; mix well. Bake in slow 350° oven.
Wash cauliflower and cut flowerets into bite size pieces. Layer lettuce, onion, cauliflower and bacon in a large bowl. Combine mayonnaise mixture evenly over top of salad, sealing to edge of bowl. Sprinkle with Parmesan cheese. Cover salad tightly and chill 8 hours. Toss gently before serving. Yields 8 to 10 servings.
In large bowl, combine first 4 ingredients with mixer. Mix remaining ingredients separately, then combine with first mixture. Chill at least 1 hour. Roll into 1-inch balls and coat with sugar. Bake at 350°, 2-inches apart on cookie sheet until light golden color and still a little gooey.
Brown sausage and drain well; in saucepan, blend eggs, 2 1/2 cups milk and dry mustard. Gently heat stirring occasionally, 2 to 3 minutes until well blended. Do not boil. Butter a 9 x 13-inch pan. Place bread cubes on bottom, cover with grated cheese and sausage. Spoon egg mixture on top. Cover and refrigerate overnight. Mix mushroom soup and remaining 1/2 cup of milk; pour over casserole. Bake uncovered at 300° for 55 minutes.
Combine first 5 ingredients in a medium bowl. Combine Italian dressing, vinegar and curry powder. Add to rice mixtures and toss well. Cover and chill. Yields 4 servings; about 95 calories per 1/2 cup serving.
Beat eggs slightly in large bowl. Stir in pumpkin, both sugars, all spices and evaporated milk. Mix well. Pour into prepared pie shell. Bake in hot 425° oven for 15 minutes. Lower oven temperature to 350°. Continue baking for about 25 minutes or until custard is almost set but still soft in center. Do not overbake.