HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix jello with hot water. Cool. Stir in pineapple and blueberry pie filling. Set aside to chill. Combine cream cheese with sour cream, sugar and vanilla. Mix well; add nuts. Spread over chilled jello mixture. Refrigerate until topping is well set.
Slice zucchini 1/2 inch thick. Thinly slice tomatoes, onion and pepper. Layer 1/2 of above in buttered two quart casserole. Sprinkle with 1/2 of cheese. Repeat and cover casserole. Bake at 350° for 40 minutes. Remove cover and bake for 10 minutes longer.
Mix cottage cheese with dry gelatin. Blend in whipped topping, oranges and pineapple. Decorate with cherries.
Combine ground beef, tomato sauce, onion, garlic, chili powder, salt, cumin and green pepper. Layer 2 cups corn chips and half each of meat mixture, soup and cheese in 8-inch square glass baking dish. Bake in 350° oven about 45 minutes to 1 hour, until hot. Makes 5 to 8 servings.
Boil raisins and water for 5 minutes. Add margarine and let cool in saucepan, then add remaining ingredients. Mix and pour onto a greased jelly roll type pan. Bake for 20 minutes at 325°. Cool for 5 minutes and then frost with thin icing.
Mix fruit and coconut. Sweeten with sugar to taste. Chill at least 3 hours for flavors to blend.
Rub chicken with curry. Put in a baking dish. Add orange juice, honey and mustard which have been blended, then pour over chicken. Bake 30 minutes at 375°, then turn and bake 20 minutes more. Remove chicken.
Cook elbow macaroni; rinse until cold and drain. Add peppers, carrots, celery, onion, chopped hard-cooked eggs and salt. Mix in a pan the sugar, mustard, egg, vinegar and water. Stir until warm; thicken with a little flour and water. Pour over macaroni; mix. May be served warm or chilled.
Combine cream cheese, onion, mayonnaise and cream. Mix until smooth. Cut celery about 4 inches long. Fill celery pieces with cheese mixture. Chill and serve.
Mix cake mix, brown sugar, water, and egg together. Melt butter and put in mixture and mix well. Add the rest of ingredients. Grease a 13 x 9-inch pan and pour mixture into pan and bake at 350 degrees for 30 - 35 minutes.
Saute onion in butter; add mushrooms, broccoli, stir in soup, eggs and half the almonds. Add Accent, salt and pepper to taste. Pour in greased casserole and top with rest of almonds and grated cheese. Bake 30 minutes in 350° oven.
Place potatoes, eggs and onions in a bowl. Mix with salt, pepper and celery seed. In hot bacon grease, stir in flour. Add vinegar and sugar. Cook until thickened. Add coloring. Mix this dressing into contents of bowl. Crumble bacon on top and serve warm.
Melt oleo in large saucepan. Add brown sugar and stir until dissolved. Let cool until lukewarm. Add eggs one at a time. Add vanilla; combine dry ingredients and gradually mix into saucepan. Add chips and nuts. Spread batter over greased 9 x 13-inch baking pan. Bake at 350° for about 30 minutes or until top is golden brown. Slice into brownies and enjoy.
Use heavy kettle or mixture will scorch. Mix together milk, rice and sugar. Add nutmeg prior to cooking. Heat to boiling and cook very slowly for 45 minutes, stirring frequently. Beat water and eggs until frothy. Add vanilla. Stir into hot rice mixture until well blended. Pour into a 9 x 13-inch pan. When cool, sprinkle with cinnamon.
Mix sugar and cinnamon and apples together. Put on crust. Beat egg and sour cream together. Pour this mixture over apples and bake 25 minutes at 250°.
Mix all ingredients together in one bowl. Bake 1 hour in greased and floured Bundt pan at 350°.
Mix everything together. Eat chilled or hot as a soup or put into tortillas as a taco. Serves 4. Calories: 150. Fat: .5 gm.
Preheat oven to 325°. Cook raisins in water for 10 minutes or until water has cooked down. Cool raisins. Mix butter and brown sugar; add yolks and raisins. Fold in egg whites. Pour into unbaked pie shell. Bake at 325° until done.
Saute onions in melted butter. Combine eggs and sour cream, then add to onion mixture. Add pepper. Pour into pie shell; sprinkle cheese on top. Bake in 450° oven for 20 minutes. Turn oven down to 325° and bake 20 minutes more.
Beat eggs, oil and salt; add mix, corn and sour cream. Mix well by hand. Bake in well greased 8 x 8-inch pan at 375° for 45 minutes.
Cream sugar and oil. Add eggs, zucchini and vanilla; mix well. Sift together flour, cinnamon, salt, baking soda and baking powder. Bake 1 hour. Let stand 10 minutes. Take out of pan (9 x 5-inch pans). Cool.
Combine all ingredients, except the flour. Bring to a rolling boil. Turn down heat and add flour; stir until thick. Place dough on wax paper and knead until smooth.
Mix all ingredients together. Put on bun and place in toaster oven until heated through and cheese melts.
Preheat oven to 350°. In food processor or blender puree 2 bananas. Measure out 2 cups puree; set aside. Slice remaining banana; set aside. Spray a 2 1/2-quart shallow baking dish with nonstick cooking spray. Add bread cubes. In small bowl combine banana puree, milk, sugar, egg substitute and vanilla. Pour banana mixture over bread cubes. Stir in banana slices. Bake for 30 to 35 minutes until set. Serve warm.
Mix flour and shortening until well blended. Add egg, vinegar and ice water; mix well. Form into a ball. Roll out and put in pie pan.
In a large bowl, mash kidney beans. Add all remaining ingredients; mix thoroughly. Pack into a 9 x 5-inch loaf pan. Bake at 350° for about 1 1/4 hours. Serves 8 to 10.
Preheat oven to 400°. In small bowl, combine sugar and cinnamon. Separate biscuits and dip into butter; turn over to coat both sides. Coat biscuits with sugar mixture; turn to coat completely. Place 2 biscuits in center of greased 14-inch pizza pan. Arrange remaining biscuits, edges touching, in rows around center biscuits. Cut apple slices crosswise in half; place between biscuits. In small bowl, combine walnuts, raisins and any remaining sugar mixture; sprinkle over apple. Bake 15-20 minutes or until golden brown.
Combine cream cheese, carrot, pineapple, walnuts and ginger. Spread 2 tablespoons of cheese mixture on each of 4 bread slices. Top with 2 tablespoons tuna and sprouts. Top with remaining slices. Serves 4.
Steam squash and onion until tender. Drain water. Mash and add cottage cheese, egg and salt. Coat bottom of Pyrex dish with 1 teaspoon butter. Pour mixture into dish. Sprinkle top with cracker crumbs and Cheddar cheese. Bake at 325° for 45 minutes.
First Layer: Take family size Jell-O and add 2 1/2 cups hot water. Put in 8 x 13-inch baking dish and set gel real firm.
Put beef in 2-quart casserole. Sprinkle with dried onion soup mix. Spoon on mushroom soup. Add the 7-Up. Cover and bake 4 hours at 275°. Don't open oven while cooking.
Brown ground beef. Drain fat. Melt Velveeta in saucepan or slow cooker. Add ground beef and salsa. Mix well. Serve hot as dip for tortilla corn chips.
Heat sugar, syrup and water to 310°. Add cinnamon and stir well. Add food coloring; stir well. Pour onto a well buttered cookie sheet. Cut into small pieces when edges start getting firm. Sprinkle with confectioners sugar to prevent sticking together. Store in an airtight container.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir.
Prepare rice per instructions. Meanwhile, saute onion and celery in margarine until golden. Add mushroom pieces and saute a few minutes more. Remove from pan; set aside. In same pan, brown the sausage. Drain well and put the onion mixture back into the pan. Add rice and mix together well. Cook in pan for 1/2 hour or bake at 350° for 1 hour. (I normally double this recipe.)
Brown beef in butter; season to taste (noodles will make it salty). Add all ingredients and mix. Save 1/2 of Chinese noodles for topping. Put into 2-quart casserole dish. Bake for 1 1/2 hours at 250°.
Brown ground beef and drain. Add hominy and enchilada sauce. Season to	taste.	In casserole dish, put half of meat mixture, then taco chips and half of cheese. Top with rest of meat mixture and cheese. Bake at 325° for 30 minutes.
Parboil onions for 15 minutes. Melt butter. Stir in flour, broth and milk. Stir constantly until thickened. Add drained onions and seasonings. Layer in 1 1/2-quart casserole dish. Top with cheese and Ritz crackers crumbs. Dot with butter. Bake at 375° for 30 minutes.
Beat eggs, sugar and margarine. Add flour. Put in 1 cup of nuts, then mix in 1 cup cranberries. Preheat oven to 350°. Bake for 1 hour in 9 x 13-inch pan.
Brown chicken breasts in small amount of cooking oil, turning to cook and brown evenly. Sprinkle with Italian seasonings, garlic powder, salt and pepper (amount to taste.) Pour can of tomato sauce evenly over chicken. Sprinkle sliced onion and green pepper strips over chicken. Put lid on pan and cook over low heat approximately 30 to 35 minutes (or until done).
Line 9 x 13-inch pan with waxed paper. Sprinkle 1/3 cup nuts on bottom. Cook butter and sugar until hard-crack stage (300°). Pour over pecans. Top with chocolate chips. Spread around. Add remaining pecans. Refrigerate 2 hours. Break into pieces.
Rinse chicken and pat dry. Combine chicken and eggs in bowl. Chill, covered, for 3 to 4 hours. Roll in bread crumbs. Place in 9 x 13-inch baking dish sprayed with nonstick spray. Pour broth over chicken. Saute mushrooms in butter. Spoon over chicken. Sprinkle with cheese. Bake at 325° for 45 to 60 minutes.
Mix crumbled Oreos and mix with melted butter. Spread in bottom of 9 x 13-inch baking dish. (Reserve some crumbled Oreos for top of cake.) Spread softened ice cream over Oreo cookie mixture. Spoon and spread Cool Whip over ice cream. Pour or drizzle desired amount of chocolate syrup on top. Swirl with knife. Freeze for 2 hours and cut into squares. Sprinkle left over Oreos and pecan pieces on top.
In a skillet, saute pecans in margarine until golden. (Set aside.) In a mixing bowl, beat cream cheese until smooth. Add sour cream and garlic powder. Mix well. Stir in beef and onion. Spread into a greased 8-inch baking dish. Top with pecans. Bake uncovered at 350° for 20 minutes or until heated through. Serve with crackers and breadsticks. Yield: 3 1/2 cups.
Cook meat and drain. Add remaining ingredients and simmer for 4 to 6 hours. Add liquid if chili thickens too much (juice or water). Serves approximately 30.
Mix well. Use 2 heaping teaspoonfuls with each cup of hot water.
Crush gingersnaps not too fine; mix enough Cool Whip to form balls. Use pecan half as a center; form ball around it with the gingersnap mixture. Roll in confectioners sugar; chill overnight. Next morning, roll in sugar again if they look moist.
Mix together pineapple, juice, cheese, sugar and flour. Put in baking dish. Crush crackers and mix with melted margarine. Pour over top of mixture; bake at 350° for 30 minutes.
Cream butter, sugar and egg yolk. Add flour gradually, stirring until well blended. Spread dough in a lightly greased 9 x 13-inch pan. Bake at 350° in a preheated oven for 15 to 20 minutes or until medium brown. After removing from oven, lay chocolate bars on top. When melted, spread. Sprinkle with nuts. Press down nuts slightly. Cool and cut into bars.
Mix dry ingredients. Break egg into measuring cup. Add oil and milk to equal 1 cup. Stir into dry ingredients. Add vanilla; stir until just mixed (by hand). Add berries. Make topping.
Bake cake as directed in oblong pan and let cool. Punch holes in cake with end of wooden spoon. Combine 1 cup milk and 1 cup sugar. Bring to a boil. Reduce heat and add marshmallows and coconut. Pour over cake while hot.
Preheat oven to 375°. Cream butter, eggs, molasses, vanilla and water in a medium size bowl. In a large bowl, sift together the sugar, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture. Add the chocolate chips. Shape the dough into 1 inch balls, and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges. Yields 4 dozen.
Combine pretzels, 3 tablespoons sugar and margarine. Press into 13 x 9-inch pan. Bake 10 minutes at 375°. Cool. Beat cream cheese with 1 cup sugar until smooth. Blend in 2 cups Cool Whip. Spread over cooled crust. Chill. Dissolve jello in 2 cups boiling water. Add strawberries until they're melted. Chill until slightly thickened. When almost set pour over cream cheese. Chill until firm. Serves 24.
Peel and slice potatoes. Put on bottom of pan. Chop up cabbage. Place on top of potatoes. Put sliced carrots on top of this. Make hamburger patties and lay on top of vegetables. Slice an onion and lay on each hamburger patty. Mix cream of mushroom soup with 1 cup milk; pour on top of all this. Bake for 1 1/2 to 2 hours in a 300° oven.
Bone chicken thighs. Cut chicken into 3/4-inch pieces. Mix egg yolk, 1 tablespoon of soy sauce, 1/2 teaspoon each of sugar and salt and the black pepper in a medium bowl. Stir in chicken. Sprinkle with 1 tablespoon of cornstarch; stir to mix well. Marinate at room temperature 30 minutes.
If self-rising flour is used, omit baking powder and salt. Bake in 2 layers at 350° until cake springs back when touched.
Mix together and bake for 45 minutes to 1 hour at 350° or microwave 15 to 20 minutes in lightly greased, covered casserole. Great dish to take to someone unmade.
Mix the first 7 ingredients. Cover; chill. Drain and combine corn, beans and olives; spoon into lettuce lined bowl. Serve with dressing. Makes 6 servings.
Beat egg whites stiff. Add sugar and vanilla. Beat again. Stir in crackers and nuts. Press this into a buttered pan and bake at 325° for 20 minutes. Top with whipped cream or Cool Whip after cooled.
Mix together Cool Whip, vanilla pudding (prepared using directions on box) and cream cheese. Mix well, then add 1 1/2 cups nuts. Use oblong pan and layer graham crackers, pudding mixture, crackers, mixture and crackers. Then spread cherries on top and sprinkle with remaining nuts.
Place hard butter on a breadboard; add sugar on top and then flour. Knead the butter, sugar and flour together until it becomes crumbly (about the size of peas). Still continue to knead until this all forms into a ball. Pat to 1/2-inch thick. Cut with cookie cutters. Chill several hours or overnight. Prick well with a fork, and then bake at 250° until light golden brown on an ungreased cookie sheet. Place cookies about 1-inch apart, as they spread slightly when baked.
Slice oranges into 6 wedges; stud wedges with cloves and set aside. Combine cider and candies in a Dutch oven over medium heat; cook until candies are dissolved and mixture is thoroughly heated. Pour cider mixture into a heatproof punch bowl. Add clove studded wedges and cinnamon sticks. Serve hot. Yields 1 gallon.
Pour into bowl the peas, grated pickles, egg and cheese. Dice onions. Mix together. Add Miracle Whip; stir until well mixed.
Cook sausage and onion in skillet until well cooked. Drain grease. Combine sausage and all other ingredients in crock-pot. Heat until smooth.
Blend well and keep refrigerated in a covered container. Makes about 2 cups. Spoon over piping hot hamburgers.
Brown meat; add onions and cook until tender, but not brown. Add soups, corn, seasonings and mix well. Stir in noodles. Pour into 2 quart casserole dish. Mix crumbs and butter; sprinkle on top. Bake at 350° until heated through, about 30 minutes.
Generously salt and pepper roast. Cover roast with onion soup mix. Place sliced onions over onion soup mix, securing with toothpicks. Place roast in roasting pan with 1/2-inch of water in bottom of pan. Place roast in preheated 450° oven for 30 minutes. Reduce heat to 325° for remainder of cooking time.
Combine olive oil and milk. Combine wet and dry ingredients and 1/2 cup of cheese. Mix until just moist. Drop in spoonfuls onto greased cookie sheet. Let stand 10 minutes. Bake for 10 minutes at 450°.
Combine vegetables in an ovenproof baking dish: tomatoes (peeled and diced) and zucchini (diced or thinly sliced). Sprinkle with seasonings, cheese and seasoned salad croutons. Bake, uncovered, in 400° oven for 35 minutes or more or until top is well browned. Serves 8; 40 calories each serving.
Skin chicken and cut into pieces. Spray jelly roll pans or baking pans with vegetable cooking spray. Do not use foil or chicken will stick.
Cut pork into 1-inch cubes and coat with cornstarch. Heat oil in skillet. Add meat. Saute, turning to brown meat. Drain pineapple chunks, saving juice. Add enough water to juice to make 1 cup. Mix juice, pineapple, soy sauce, salt and sweet pickles to meat and continue to heat. Mix cornstarch and vinegar. Stir until smooth. Add to hot mixture. Boil, stirring constantly for 1 minute. Serve over rice.
Brown meat, onion and pepper in large skillet. Drain excess fat. Add seasonings and tomato sauce. Add corn and green beans and simmer. Cook noodles as directed. Drain and add to meat mixture. Pour into 3-quart casserole; top with cheese. Cover and bake at 350° for 45 minutes to 1 hour.
Soak oats in buttermilk 1 hour. Add beaten egg and brown sugar. Sift flour, salt baking powder, soda and add to mixture. Then add melted shortening. Do not beat to much. Put in greased muffin pans and bake 20 minutes at 400°. Can add 1 cup fresh or frozen blueberries.
Cook broccoli; put in casserole. Cut up cheese in small chunks and place on broccoli. Mix melted oleo and crushed crackers; put over top. Bake at 350° for 20 minutes.
Whisk milk and both packages of vanilla pudding mix until well blended. Add Cool Whip and stir. In a 9 x 13-inch (preferably glass Pyrex) pan, begin with a layer of graham cracker crumbs. Next, spread a layer of the Cool Whip mixture. Continue this several times, ending with Cool Whip mixture. Microwave chocolate icing for approximately 1 minute. Pour on top and spread. Chill in the refrigerator for 6 hours before serving or place in freezer for a little while if you can't wait.
Mix eggs, sugar, flour, butter and cinnamon. Add rhubarb and stir. Pour into unbaked pie shell and bake at 425° for 10 minutes. Reduce heat to 350° for 50 minutes or until done.
Mix all ingredients together. Put roast in crock-pot and pour mixture over it. Cook on low 6 to 8 hours.
Heat olive oil and garlic in a skillet until garlic is lightly browned. Add tomatoes and water slowly. Stir in 1/2 teaspoon salt, pepper, oregano and parsley. Bring to boiling. Cover and simmer 20 minutes, stirring occasionally.
Brown chops in frying pan. Remove and place in pan deep enough to accommodate amount of sauerkraut for as many people as you are feeding.
Mix all ingredients. Pour into greased 13 x 9-inch ovenproof dish. Bake at 400° for 35 to 40 minutes.
Mix all ingredients together. Pat into a 4 x 8-inch loaf pan that has been greased. Bake 1 hour in a 350° oven.
Pepper, but do not salt chicken breasts. Wrap slice of bacon around each half of chicken breast. Place layer of dried beef in bottom of baking dish. Arrange bacon wrapped chicken on beef slices. Cover with mixture of chicken soup, sour cream and cream cheese. Cover pan tightly with foil. Place in oven for 2 hours. When tender, remove foil and let brown slightly. Serve on hot rice.
Soak bread in the milk and then mix them together in the blender, if there is milk left add it to the mixture. Add eggs, cinnamon, vanilla, sugar and butter. Pour mixture in a mould. Place in oven at 350° for 1 hour and 20 minutes.
Mix the soup mix, sour cream and water chestnuts together. Fold thawed spinach in with the mixture. Pour into a two quart dish and bake in a 325° oven for 30 minutes. Serves 6-8.
Combine flour and confectioners sugar with butter. Mix until crumbly. Press into 13-inch pizza pan. Bake at 350° for 15 minutes or until golden brown; cool. Mix cream cheese with sugar. Spread over cooled crust. Mix junket with 1 cup water in saucepan. Bring to boil for 1 minute, stirring constantly. Remove from heat; cool a few minutes and stir in strawberries. Pour over pie. Cool in refrigerator. This will serve 8 to 12 and you can put a dollop of whipped cream or Cool Whip on each piece if desired.
Drain pineapple for juice and set aside. Brown pork in hot fat, cover with water, simmer 45 to 60 minutes. In separate pan, combine cornstarch, salt, sugar, vinegar, pineapple juice and soy sauce. Cook until thick stirring constantly. Pour over hot pork. Let stand at least 10 minutes. Add bell pepper, onion and pineapple chunks. Heat 2 or 3 minutes. Excellent over plain rice. Sauce may be used on other meats.
Boil chicken, onion and celery; debone chicken. Cook broccoli. Heat together soup, mayonnaise and lemon juice. Layer chicken mixture and broccoli, then pour soup mixture over top of broccoli. Top with shredded cheese. Bake at 350° for 1 hour.
Place gelatin, sugar and salt in saucepan; add milk and stir until well blended. Place over low heat and cook, stirring constantly, until sugar and gelatin are dissolved.
Drain fruits; set aside. Combine eggs, vinegar and sugar in heavy saucepan. Cook until thickened, stirring constantly. Remove from heat. Cool. Add Marshmallow Creme, pecans and whipped topping. Add fruit and mix well. Pour into individual molds. Freeze for 24 hours. Yields 9 to 12 servings.
Combine all ingredients in an 8 ounce glass. Fill with ice; shake. Garnish with slice of orange and a cherry, if desired.
In a large nonstick skillet, stir-fry pork over medium high heat about 4 to 5 minutes. In a large bowl, toss pork with remaining ingredients. Serves 4. Contains approximately per serving: 331 calories, 12 gm fat and 66 mg cholesterol.
Cut carrots crosswise in 1/4-inch rings and cook in boiling water until barely done. Drain and place in large bowl. Separate onion slices into rings; add with green pepper to carrot mixture. Combine tomato soup, sugar, oil, vinegar, mustard, salt and pepper in blender. Pour over carrots. Marinate overnight. Makes 8 cups.
Thaw broccoli and stir with the onion, water and mayonnaise until mixed. Spoon into a shallow, nonstick baking dish. Combine cheese and bread crumbs; sprinkle on top. Bake in a preheated 350° oven for 10 to 12 minutes. Serves 3.
Combine filling, sugar and milk in a small bowl. Beat slowly (lowest speed) until well blended. Fold in Cool Whip. Spread on cooled cake at once. Makes 4 cups frosting or enough for 2 (9-inch) layers. Store frosted cake in refrigerator.
Beat eggs, milk and soup. Stir in croutons, salmon, onions and green peppers. Pour into buttered dish. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes or until set in center.
Place pineapple in punch bowl. Sprinkle with sugar. Add rum; let stand for 2 hours. Add wine and champagne or soda water. Strawberries can also be used.
Mix all ingredients; cover and refrigerate. Chill at least one hour (can be served immediately). Store no longer than 3 days. Makes 1 1/2 cups.
Make sure hash browns are thawed. Mix together well the hash browns with all ingredients. Place in a 9 x 13-inch casserole dish. Bake at 350° for 1 hour.
Cook carrots and drain. In butter, cook onion 2 to 3 minutes. Stir in flour, salt and mustard, then milk. Cook, stirring until thick and smooth. Add pepper and celery salt. In casserole, arrange layer of carrots and cheese; repeat, ending with carrots. Pour sauce over carrots. Top with bread cubes. Cook for 25 minutes at 350°, uncovered.
Cook carrots until tender; drain and set aside. Stir water into cornstarch and set aside. Combine orange juice, sugar and wine; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until thickened. Remove from heat. Stir in carrots and grapes. Serve. Yields 8 servings.
Combine cabbage, apples, pineapple, marshmallows, celery and enough Miracle Whip to moisten. Toss slightly.
Peel and slice cucumbers longways. Cut out the seed. Slice enough to fill 3 quarts; pack in the jars. Boil rest of ingredients to dissolve sugar and salt; pour over pickles and seal. Cold pack 10 minutes.
Preheat oven to 350°. Prepare cake mix according to package directions. Spoon into paper-lined muffin pans, 2/3 full. Cream the cream cheese and sugar until light. Add salt and egg. Beat well. Stir in chocolate chips. Drop by teaspoonfuls onto each cupcake. Bake 25 to 30 minutes. Makes about 2 dozen.
Mix all ingredients all at once and mix well. Bake at 325° for 1 1/2 hours. Bake in a greased tube pan.
In a large bowl, stir in first 6 ingredients until well blended. Pour into pie shell. Bake in oven at 350° for 50 to 55 minutes. Then cool.