HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onion. Stir in tomato paste and seasonings. Cook on low heat 5 minutes. Place biscuits in muffin tins, greased over bottom and up sides. Spoon in 1/4 cup meat mixture. Sprinkle on cheese. Bake at 400° for 12 minutes.
Mix together and form flat patties. Refrigerate for 1 hour. Melt chocolate with wax. Using fork, dip patties in chocolate mixture and place on waxed paper. Allow chocolate to set at room temperature. Makes 5 dozen mints.
Mix well. Cook and stir on	medium heat to boiling. Simmer and stir often for 10 minutes. This sauce is great for oven barbecue meat. Keep in refrigerator.
Heat oven to 450°. Spray pan with Pam. Mix all ingredients until soft dough forms. Mix 30 seconds. Drop by spoonfuls onto pan. Bake for 8 to 10 minutes or until golden brown.
Cut chicken in small pieces. Add onion, pepper, cheese, garlic powder and Doritos. Mix well. Place in at least a 3 1/2-quart casserole dish. Mix Ro-Tel, cream of chicken and cream of mushroom soup together. Pour over top of chicken mixture. Bake at 350° for about 1 hour or until bubbly.
Beat eggs until fluffy. Stir in all ingredients. Pour in 9-inch deep dish pie crust or 16 tarts. Bake pie at 350° for 50 to 60 minutes. Bake tart at 325° for 30 to 35 minutes until golden brown.
Mix rhubarb with sugar; put in greased 9 x 13-inch pan. Cream butter, sugar and eggs. Sift dry ingredients and add. Add milk. Pour over rhubarb. Bake 40 minutes at 350°.
Cook macaroni. Drain. Add cottage cheese, Cheddar cheese, salt and two eggs. Mix well. Pour into greased medium-sized baking dish. Mix Parmesan cheese and one egg. Pour over top. Bake in preheated oven at 350° for 45 minutes to one hour or until top is browned. Saute onion and green pepper in margarine until tender. Add tomato sauce. Serve as a side sauce.
Cream the shortening and sugar together. Add eggs and beat. Add cream and rest of the ingredients. Makes a smooth dough. Roll out thin and cut a round disc. Put on a teaspoon of any kind of filling (cherry, apple, blueberry, etc.). Place another disc on top and crimp edges with a fork. (Can also use just one disc and fold over.) Bake 8 to 10 minutes at 400°.
Bake in 9-inch pie plate at 350° for 45 to 50 minutes until set.
Mix sugar and cocoa; add eggs and vanilla and beat until smooth. Stir in flour and butter and mix well. Turn into buttered 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Cool slightly. Cut into squares.
Cut hot dogs in half. Cut in half 3/4 way up hot dog. Cut four times. Place into pan with 1/4 full of boiling water, with strips down. Boil 1 to 2 minutes. Legs will curl up like an octopus. Kids love it!
Place milk, cream cheese and lime juice in bowl. Whip with electric mixer until smooth. Add vanilla. Mix until smooth. Pour mix into crust. Chill in refrigerator until set, about 3 to 4 hours. Top with whipped cream before serving.
Melt the butter and add the pepper and bottle of Texas Pete. Pour over the chicken wings in a container with a lid. Cover. Marinate for several hours, turning and shaking during the time period. Grill the wings and baste with marinade sauce until done.
With blender, mix strawberries, lemonade and sugar. With blender running, add ice cubes one at a time. Mixture will be slushly. Servers 4.
Combine dry pudding mix and undrained pineapple. Fold in marshmallows, nuts and whipped topping. Refrigerate overnight or until well chilled.
Melt margarine; stir in remaining ingredients. Place in casserole dish in a 350° oven for approximately 45 to 50 minutes.
Combine the orange and lemon juices, grenadine, brandy and ice cubes in a mixing glass. Place shaker on top of the mixing glass and shake vigorously. Remove shaker. Place a strainer on top of the mixing glass; pour into a large wine glass. Rinse shaker with the champagne and pour it slowly into the wine glass. Makes 1 drink.
Preheat oven to 350°. Prepare cake mix as package directs. Pour batter into well-greased and floured Bundt pan.
Mix pineapple and pudding. Add coconut. Add Cool Whip last. Ice cake and keep refrigerated. Can be frozen.
Combine dry ingredients in saucepan. Stir in grapefruit juice and bring to a boil. Remove from heat and add salad oil, Tabasco and catsup. Makes 1 cup.
Cook ground meat and sausage. Drain. Add onions and cook until done. Drain. Add cheese. Stir until cheese is melted. Stuff peppers.
Combine sugar and flour; add corn syrup (I prefer white syrup instead of the dark). Beat well. Stir in vanilla and pecans. Pour into a 9-inch pastry shell. Bake at 325° for 1 hour or until firm. Yields 1 (9-inch) pie.
Dissolve red raspberry jello according to the directions. Jell in a 9x13 pan. Dissolve plain gelatin in 1/2 cup of cold water. Heat one cup of half and half with 1 cup sugar. Bring to a boil. Mix in gelatin. Add 1 tsp. vanilla and cream cheese. Beat until smooth. Cool. Pour over first layer. Sprinkle pecans on top and jell.
Fry ground pork with onion; cool. Cube bread and allow time for it to dry slightly (overnight). Add sage and eggs to bread, then pork with onion. Add water to get desired consistency. (Best to prepare and refrigerate one night prior to stuffing turkey.)
Cook macaroni in a large saucepan of boiling, salted water until tender, but still firm (7 to 10 minutes). Stir in shredded zucchini during last minute. Scoop out and reserve 1/4 cup cooking liquid. Drain macaroni and zucchini. Place in 1 1/2-quart microwavable serving casserole. Add the reserved liquid and remaining ingredients. Mix well. Microwave on High for 4 minutes, then stir. Sprinkle with additional paprika. Cook 1 more minute. Or can bake in 375° oven for 20 minutes, until hot and bubbly. Serves 4.
Wash and remove stems from mushrooms; drain. Mix together soup and sausage. Stuff mushrooms with sausage and soup mixture. Sprinkle with Italian bread crumbs. Bake at 350° for 20 to 25 minutes in a shallow pan. Add a small amount of water to pan when baking.
Melt butter. Add sugar, flour, cocoa and eggs. Add pecans. Oven at 400°, bake 20 minutes. Turn off oven in 15 minutes. Cool and cut.
Cook broccoli in water according to package directions. Drain and set aside. Saut onion and jalapeo peppers in butter, adding cheese and mushroom soup. Add cooked rice and broccoli after cheese is completely melted. Place in casserole dish and bake at 350° for 30 minutes.
Brown hamburger and onions; drain. Add pizza sauce and oregano; heat. When heated, add sharp Cheddar and Mozzarella cheese. Pour fondue dip into fondue pot. Dip with pieces of Italian bread.
In a medium bowl, stir sour cream, mayonnaise, soup mix, salsa, chili powder and cilantro until well mixed. Cover and chill 2 hours. Serve with tortilla chips or cut up vegetables. Makes about 3 cups.
Brown ground beef until crumbly; drain well. Add seasoning mix, water, tomato paste and corn. Stir well. Bring to a boil; reduce heat and simmer for 5 minutes. Cook macaroni according to directions; rinse well with cold water. Combine macaroni and meat mixture. Pour into a buttered 2-quart casserole dish; sprinkle with cheese. Bake at 350° for 30 minutes.
Combine 2 cups flour, salt, and undissolved yeast. Heat water, milk, molasses and margarine over low heat until liquids are 120° to 130°. Add to dry ingredients, beat 2 minutes at medium speed, scraping bowl occassionally. Add eggs, cooked oatmeal and 1 cup flour. Beat at high speed 2 minutes . Stir in enough flour to make a stiff dough. Turn onto floured board, knead 8 to 10 minutes. Place in greased bowl; grease top. Cover; let rise, until doubled about 1 hour. Punch down; knead in pecans. Divide dough into 3 equal pieces. Shape into loaves. Place in 3 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise until doubled, about 1 hour. Bake at 400° for 30 minutes, or until done. Remove and cool on wire racks. See other recipe for bread machine adaptation.
Remove the core of each pear from the bottom. Bring juices and 1 cup water to a rolling boil. Add fresh cranberries and return to boil. Boil for 3 minutes. Reduce heat. Mix 1/4 cup cold water with cornstarch until smooth. Add to cranberry mixture and stir until sauce thickens. Arrange pears in a tray and cover with the sauce. Bake, covered, at 400° until tender, about 35 to 40 minutes.
Cube cooked and boned chicken. Mix together cream of mushroom soup, milk, green chilies and chopped onion. Place corn chips in bottom of greased shallow casserole dish. Next place half of the chicken. Cover it with half of the soup mixture. Repeat three layers again. Top with grated Cheddar cheese. Bake at 300° for 40 minutes to 1 hour.
Beat cream, sugar, butter and egg together until well creamed. Boil gently for 10 to 15 minutes in double boiler; do not let it burn. Remove from oven and stir in almonds. Let cool to lukewarm. Add almond extract when cool. Spread icing on cold cake. Cover almond icing with white butter icing.
Dissolve jello in boiling water; add cranberries, port wine or cranberry juice and crushed pineapple. Chill.
Brown meat and peppers. Add spaghetti mix, tomato paste and water. Cook for 10 minutes on low. Place biscuits in greased Pyrex dish, and mash flat. Then add layer of meat sauce, layer of cheese and repeat. Bake at 350° for 15 minutes.
Boil linguine for 10 minutes. Stir and boil 2 more minutes.
Cook spinach according to package directions. Drain well. Combine all ingredients. Mix well. Roll into balls the size of walnuts. Freeze. (I freeze on cookie sheet, then place in bags in freezer.) While still frozen, place on cookie sheet. Bake at 350° for 10 minutes or longer. Makes 60 to 70.
Cook green beans in salted water until tender. Drain the water and pour the melted butter over the beans. Sprinkle pepper in the beans and mix well. Add the grated cheese on the beans.
Put first 3 ingredients in covered bowl; let stand 20 minutes. Combine all ingredients until all is wet. Spray 9 x 13-inch pan with Baker's Joy. Pour batter in pan and bake at 350° for 40 minutes. Top with German chocolate icing.
Chop cherries. Add to cream cheese. Mix well, adding cherry juice until smooth. Serve on Ritz crackers.
Heat oven to 350°. Heat Crisco oil in large skillet on medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally.
Cook squash whole in microwave until fork enters squash easily or cut squash in half (long length) and remove seeds. Place squash, cut side down, in pan of 1/2-inch of water. Bake at 350° for 50 to 60 minutes or until tender. Saute the onion, garlic and celery in oil. Stir in tomatoes, mushrooms, rice, parsley, oregano and pepper. Stuff the cooked squash and sprinkle with cheese. Bake until cheese melts. Serves 6.
Stir cream cheese until soft, blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat until well mixed, about 1 minute. Pour at once into crust. Sprinkle with graham cracker crumbs. Chill.
Preheat oven to 400°. Prick potatoes with fork. Bake for 1 hour in oven. When cooked, remove from oven. Cutting lengthwise, slice off thin top from each potato. Spoon out flesh, leaving enough to support shell. Set 4 shells aside. Force flesh through fine sieve into bowl. Add butter, egg and nutmeg; season well. Incorporate whipped cream and stuff potatoes. Sprinkle with cheese. Broil 5 minutes.
Cook rotini. Combine with next 5 ingredients. Blend olive oil, vinegar, seasoning, garlic powder, salt and pepper. Toss dressing with salad. Serves 6 to 8.
Beat cream cheese on medium speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, mixing well. Add vanilla. Place a vanilla wafer in miniature baking cups. Spoon in mixture to approximately 3/4 full. Bake at 350° for 20 minutes. Chill overnight. Add fruit topping.
Mix cheese and raw sausage; add Bisquick gradually. Mix thoroughly with hands. Roll into small balls and bake on ungreased cookie sheet at 350° for 20 minutes.
Heat fruit. Melt butter in a 2-quart casserole. Mix flour, sugar, baking powder and salt. Add milk, beating until smooth. Pour this into butter in casserole. Do not stir. Pour hot fruit in the middle of batter. Bake at 350° for 1 hour.
Brown hamburger and drain. Spray Pam on casserole dish. Layer hamburger, green beans and juice, sliced potatoes and sliced onion. Then rest of hamburger on top. Pour over tomato soup. Salt and pepper to taste.
Mix well. Refrigerate 15 minutes. Form into walnut-size balls. Bake at 350° for 15 minutes.
Preheat oven to 450°. Melt butter in heavy ovenproof skillet. Beat remaining ingredients until smooth. Pour into hot skillet. Bake 15 minutes. Prick bottom of pancake with fork. Reduce heat to 350° and bake 10 minutes longer.
Melt butter in 1 1/2-quart baking dish. Combine flour, milk and sugar. Pour into dish with melted butter. Pour fruit on top of batter (do not stir). Bake at 350° for 30 minutes.
Cream together the shortening and sugar. Add egg and beat well. Sift together the flour, soda, cinnamon, ginger, cloves and salt. Combine water and molasses. Add to creamed mixture, then add flour mixture. Turn into greased 9 x 9-inch pan. Bake at 350° for 45 to 50 minutes.
Combine all ingredients; pour into 9-inch unbaked pastry shell. Sprinkle 1 heaping cup shelled pecans over top. Bake 45 minutes at 350°.
In a large bowl, cream shortening. Gradually add sugar; blend well. Add eggs and beat until smooth. Stir in mincemeat and flour. Drop by spoon on greased baking sheet 2 inches apart. Bake at 400° for 12 minutes. Makes 6 dozen.
Combine cream-style corn, drained whole kernel corn and next six ingredients in bowl, mixing well. Pour into 9 x 13-inch dish. Top with cornflake crumbs. Bake at 350° for 1 hour.
Mix ground beef with tomato juice; add onion and bay leaf. Bring to boil and cook until tomato juice is cooked off. Add balance of ingredients; simmer 1 hour. Drain off fat with a spoon. Add catsup and water to thin a little. May need more chili powder to your taste.
Dip chicken pieces in flour and brown in small amount of oil. Place in oven-safe dish. Mix soup, milk, water and onion. Pour over chicken. Bake at 350° about 1 hour. Serve over rice or toast.
Beat the eggs with a whip. Blend in remaining ingredients. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce to 350° for 50 minutes.
Add rice and salt to boiling water. Cook until water is absorbed. Fix broccoli according to package directions. Combine all ingredients (except cheese) in a 9 x 13-inch pan. Place cheese on top and bake at 325° for approximately 1/2 hour. Serves 10 to 12 people.
Mix all ingredients in a large bowl. Press in a loaf pan and let set in refrigerator. Very rich.
Heat oven to 350°. Grease 12 x 9-inch pan. In large bowl, combine cake mix, 6 tablespoons margarine and 1 cup oats. Mix until crumbly; reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg until well mixed. Press into prepared pan. Pour cherry pie filling over crust. Spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts and brown sugar. Mix thoroughly and spread over cherry mixture. Bake at 350° for 30 to 40 minutes.
Cream together the sugar and oleo. Add egg. Sift flour, cream of tartar and soda. Mix alternately with 1 cup milk. Add blueberries. Bake as cake or muffins in a 350° oven for 20 to 30 minutes.
Put fish fillet in lightly greased baking dish. Pour soup over fish. Sprinkle grated cheese on top. Add a few onion slices and paprika. Bake 25 minutes in 400° oven.
Combine soup, cheese, mushrooms, chicken, onion, salt and pepper. Separate crescent roll dough. Press long edges of 2 triangles together to make a rectangle (make 8). Pat or roll to flatten. Place about 1/2 cup of mixture in center. Wrap dough around, pressing edges to seal. Dip rolls in egg; coat with cornflake crumbs. Place on cookie sheet; bake at 400° for 20 to 25 minutes.
Beat egg. Add milk, onion, salt, flour and baking powder. Mix well. Stir in potatoes. Let stand 5 minutes. Drop batter onto hot skillet. Use 1/2 cup mixture per pancake. Fry until golden brown.
Preheat oven to 350°. Spray 9-inch square baking pan with no-stick cooking spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on rack 10 minutes. Makes 16 servings. Prep time: 15 minutes.
In a large baking pan or dish (non-stick is best), place chicken and top with cheese. Mix together soup and water. Pour over chicken and cheese. Top with bread crumbs. Pour melted margarine over bread crumbs. Bake at 350° about 1 hour or until chicken is done.
Mix pretzels, melted butter and 1/4 cup sugar. Spread in a 9 x 13-inch glass dish. Bake at 350° for 10 minutes. Let cool.
In a saucepan, bring 2 inches of water to boiling. Add carrots and potatoes or parsnip. Return to boiling; reduce heat. Cover and simmer about 25 minutes or until very tender; drain.
In large bowl, combine and thoroughly blend eggs, sugar, spices and salt. Stir in sour cream and raisins. Pour into the unbaked pastry shell. Bake at 350° for 35 to 45 minutes.
Cook macaroni and salt to taste. Rinse and drain all beans and pimento. Mix and refrigerate.
Lay crescent rolls flat on a 13 x 18 cookie sheet. Bake at 350 for 10 to 12 minutes, or until golden brown. Set aside to cool. Mix ranch dressing, mayonnaise and sour cream together. Spread on top of cooled crust. Then spread with the mixture of finely chopped vegetables. Set in refrigerator for 1 hour. Cut in squares.
Whip cream cheese until fluffy. Add mayonnaise. Drain juice from crushed pineapple, cherries and fruit cocktail. Add to mixture. Add marshmallows and fold in Cool Whip.
Sift the flour and salt into bowl. Blend the Crisco into flour. Add the cold water, enough to hold mixture together.
Drain oranges, reserving 1/4 cup of syrup. In 2-quart saucepan, cook cranberries, sugar, ginger and reserved syrup. Cook covered on high 7 to 11 minutes or until cranberries pop. Stir twice during cooking. Stir in oranges and nuts; chill. Makes 3 cups.
Put juices and sugar in 24-cup percolator. Put other ingredients in basket. Perk. Serve hot. Great at Christmas for a crowd.
Sift flour and spices together. Mix oil and sugar well. Add one egg at a time, mixing well after each addition. Add flour mixture by tablespoons, mixing well. Add plums. Pour into Bundt pan. Bake at 350° for 50 to 60 minutes. Cool on rack for about 10 minutes before removing from pan. Sift with confectioners sugar while warm.
Simmer squash in boiling salted water until tender for about 20 minutes. Slice in half lengthwise and scoop out insides, leaving shells intact. Drain and mash squash meat with remaining ingredients and stuff into squash shells. Sprinkle with additional cheese; bake at 350° for 30 minutes. (Takes time, but worth the effort!)
Drain liquid from pineapple and add enough water to make 1 1/2 cups. Bring to a boil and dissolve gelatin in it. Add remaining ingredients except sour cream. Pour half into mold or baking dish and let set up in refrigerator. Spread with sour cream. Top with additional gelatin mixture and return to refrigerator to set.
Melt wax and chocolate chips together. Melt butter and mix sugar and peanut butter. Roll into 3/4-inch balls, then dip into the chocolate.
Mix all ingredients and form into a loaf in a shallow pan for a dry loaf or place in a loaf pan for a moist loaf. Bake 45 minutes to 1 hour in a moderate oven (350°). (Children seem to like this meat loaf when they don't like others.) Serves 12 half-inch slices.
Beat cream cheese with milk. Chop beef in blender. Add to cream cheese mixture. Add garlic, white pepper, green pepper and onion. Add sour cream. Mix well. Put in a greased baking dish and sprinkle with nuts. Cook at 350° for 25 minutes.
Option: You may add 1/4 teaspoon alum to vinegar mixture for crisper pickles.
Dissolve jello in boiling water. Add whole cranberry sauce, pineapple and nuts. Chill until set. Makes a firm salad that stays together on the plate. Can be made in individual molds.
Preheat oven to 350°. Bring water with carrots and bouillon cube to a boil. Cook 15 to 20 minutes or until carrots are crisp and tender. Drain and set aside. Saut onions in butter; remove from heat and add cheese, sour cream and milk. Blend until cheese is melted. Stir in carrots and spoon mixture into greased 2-quart casserole. Sprinkle with bread crumbs and parsley. Bake until heated through, approximately 20 minutes.
Cook broccoli 10 minutes or until tender. Combine all ingredients. Bake at 350° for 45 minutes.
In a bowl add cream cheese and jello. Stir in boiling water; stir until dissolved. Chill about 1 hr. Fold in whipped cream, marshmallows, and oranges into jello mixture. Chill until firm. Garnish with cherries and pecans.
Chop vegetables with coarse blade. Sprinkle vegetables with 1/2 cup salt. Let stand overnight. Rinse off and drain well. Combine main ingredients. Pour over vegetable mixture, heat to a boil and simmer three minutes. Seal in hot sterilized jars. Yield: 8 pints.
In medium bowl, mix unflavored gelatine with sugar. Add boiling water; stir until gelatine is completely dissolved. Stir in lemon juice and 1 teaspoon lemon peel. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites. Add egg whites to gelatine mixture. With electric mixer, beat at high speed until light and fluffy, about 10 minutes. Chill.
Combine dry ingredients. Add water, Miracle Whip and vanilla. Mix well. Bake at 375° for 45 minutes.
Fry bacon crisp and crumble. Saute chopped onion until soft. Combine with other ingredients. Slice some cheese and cover top of beans. Bake at 350° for 30 minutes.
Mix squash, soup, eggs, cheese, onion, seasonings and 1/2 of cracker crumbs. Top with remaining crumbs and drizzle melted butter on top. Bake uncovered at 350° for 30 minutes in 1 1/2 or 2-quart casserole dish.
Mix all together. Store in airtight container. Use 4 tablespoons per cup of boiling water. Optional for richer mix: 1/3 cup nondairy creamer.
Heat water and salt to boiling; cool and add to washed cucumbers, split lengthwise. Cover; let stand 1 week. Drain; cover with boiling water and add alum. Let stand 24 hours. Drain and cover with hot syrup made by heating vinegar and 2 1/2 cups sugar, the celery seed and cassia buds (tied in a bag) for 3 successive days. Drain off syrup; add 1/2 cup sugar. Heat and pour over pickles. On third day, drain off syrup; heat to boiling and pack pickles in hot sterilized jars. Add boiling syrup to cover the pickles.
Mix together in above order. This is enough for 1 chicken. May be prepared the day before and stored in the refrigerator.
Cook noodles in water 10 minutes. Brown and drain hamburger. Add next 4 ingredients and simmer 20 minutes.
Put all together. Bake in oven at 250° to 300° for 6 hours. Mash meat and stir. Serve on bun.
In a bowl, combine 1/2 cup sugar, lemon juice, peel and coriander. Add pears and toss. Spoon into pie shell. In a bowl, combine flour, cinnamon, mace and remaining sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 400° for 45 minutes or until pears are tender. Serve warm or cold with ice cream, if desired. Yields 6 to 8 servings.
Layer in pan potatoes, onions, peas and ham. Pour soup over layers. Cover and bake at 325° for 1 hour.
Salt and pepper meat to taste. In a large Dutch oven, sear meat on all sides over high heat. Reduce heat. Add water to cover. Add onion, garlic and jalapeno pepper. Bring to a boil, then lower heat and simmer, covered, for 2 hours. Remove meat and reserve pan juices. Return brisket to pot. Mix barbecue sauce with remaining ingredients and pour over brisket. Cover pot and bake in a preheated 250° oven for 4 hours.
In a bowl combine the flours, soda and salt. In another bowl combine the mayonnaise, sugar, bananas (can add 1/2 c. chopped walnuts). Stir into the dry ingredients just until moistened. Fill greased muffins cups 2/3 full. Bake 350° for 20-25 minutes or until toothpick comes out clean. Cool for 5 or 10 minutes before removing from pans to wire racks. Makes 12 large muffins.