HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add crab meat and saute for 1 to 2 minutes. Stir in cream, milk and seasoning. Thicken with cracker crumbs and let stand over lowest possible heat for a few minutes or until heated through thoroughly. Do not boil. Add sherry just before serving soup. Makes 4 servings.
Boil for 3 minutes the sugar, shortening, salt, cloves, water, raisins, cinnamon and nutmeg. Let cool. Add flour, baking soda and baking powder. Bake in 350° oven.
Mix first 4 ingredients and boil for 2 minutes. Add oatmeal and stir for 1 minute. Add vanilla and peanut butter. Mix and drop by teaspoons on waxed paper.
Preheat oven to 375°. Grease a 1 1/2-quart casserole. Cook pasta according to package directions; drain.
In large saucepan, cook zucchini and onion in hot oil for 5 minutes. Add undrained tomatoes, mint, dill weed and salt. Cover and simmer 8 minutes.
Combine sugar, corn syrup, evaporated milk and salt into saucepan and bring to boil over medium heat. Once mixture is boiling, cook 10 to 11 minutes or to 225° on a candy thermometer.
In a 2-quart saucepan, heat soup and broccoli until thawed. In a 10-inch skillet, pour 1 tablespoon oil. Cook carrots and onion until lightly browned. Reduce heat to low and add 1/4 cup water. Cover and simmer 15 minutes, or until veggies are tender. Remove from pan, set aside in a bowl. In same skillet pour 3 tablespoons oil. Cook mushrooms until brown and all liquid is evaporated. Stir in carrot mixture. While veggies are cooking prepare noodles as suggested. Drain. In medium size bowl, mix Mozzarella, Ricotta and eggs. Preheat oven to 375°. In a 13 x 9-inch pan, layer the following: 1 cup broccoli sauce, 1/2 noodles over sauce, 1/2 cheese mixture, all of carrot mixture and 1/2 of remaining sauce. Top with remaining noodles, cheese mixture, then sauce. Bake 45 minutes, let stand 10 minutes. Serve. Serves 10. Each serving is 465 calories, 25 grams fat, 104 mg cholesterol and 615 mg sodium.
Boil the first 4 ingredients 3 minutes after it comes to a rolling boil. Pour cooked mixture over the remaining ingredients and stir 3 minutes or longer. Spoon onto wax paper.
Mix flour, shortening and salt until crumbly. Mix beaten egg, vinegar and water. Add liquid mixture to flour mixture; stir until soft dough forms. Makes approximately 5 single crusts, depending on thickness.
Wash, stem and crush enough berries to make 4 level cups of fruit. Slowly sift in the pectin. Stir vigorously. Set aside for 30 minutes with occasional stirring. Add the corn syrup and mix well. Measure the sugar into the container and gradually stir this into crushed berries. Warm mixture to 100° and it will hasten the sugar to dissolve.
Melt margarine; add rest of ingredients and place in casserole dish or 9 x 13 x 2-inch pan. Top with small jar of Cheez Whiz. Bake at 350° for 1 hour.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat on medium speed for 2 minutes. Pour in a greased and floured Bundt pan. Cook for 45 to 55 minutes. Test with toothpick for doneness.
Preheat oven to 350°. In large saucepan, cook spinach according to package directions; drain well. Stir in soup, ham and mustard. Pour into 9 x 9 inch baking pan. Top with eggs. Bake 15 to 20 minutes or until heated through. Makes 4 servings.
Beat eggs, sugar and butter. Add milk and vanilla. Beat well and add nutmeg, cinnamon and sweet potatoes. Mix well. Place in casserole dish. Add topping.
Gradually add macaroni and 1 tablespoon salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water. Drain again.
Cream sugars and Crisco. Add eggs and mix well. Mix all dry ingredients together, then add. Mix everything very well. You can roll dough into walnut-sized balls and dip tops in white sugar, or drop by teaspoon or use an ice cream scoop or 1/4 cup measure to make giant cookies. Bake on greased cookie sheet at 350° for 10 to 12 minutes.
Combine first 4 ingredients in a large mixing bowl. Add corn, onion, egg and 2 tablespoons oil; stir well. Drop batter by level tablespoonful into deep, hot oil (370°). Cook a few at a time, turning once. Fry 3 to 5 minutes until hush puppies are golden brown. Drain well on paper towels. Yield: about 2 1/2 dozen.
Blend Oreos (a few at a time) in a blender. Set aside. In a small bowl, mix margarine, cream cheese and powdered sugar. Set aside. In a large bowl, mix 2 (3 ounce) packages pudding mix and Cool Whip. Add small bowl mixture. In flowerpot, layer 1/3 Oreos, 1/2 mixture, 1/3 Oreos, etcetera. End with Oreos on top. Garnish with gummy worms.
Mix 1/2 cup sugar with cinnamon. Mix 1/2 cup sugar, flour and margarine to crumb size for topping. Line pan with pastry. Cut apples into 1/8-inch pieces and place in pan. Sprinkle the sugar/cinnamon mix over them. Sprinkle crumb topping over all. Bake at 400° for 40 to 50 minutes.
Remove tomatoes from marinade; cut into thin strips. Combine all ingredients, except spinach and olive oil, in a medium bowl. Add olive oil to cover. Marinate at least 2 hours. To serve, arrange spinach on chilled platter. Pour cheese mixture over spinach. Serves 10 to 12.
Precook ribs in salt, pepper and water for 2 hours. Barbecue over slow coals 15 to 20 minutes. Baste in sauce and serve with remaining sauce.
Wash cucumbers. Bring water, vinegar and salt to a boil. Add cucumbers and let soak 50 minutes. Put dill and 2 grape leaves in bottom of each jar to be used. (Add a small piece of garlic if desired.) Pack cucumbers in jars tightly. Now reheat the liquid. Pour over the cucumbers and seal.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover; chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 to 2 minutes on cookie sheet. Remove to cooling rack. Cool completely. Store tightly. Makes 7 dozen.
Combine first 8 ingredients and put into a baking dish. Sprinkle with cheese and potato chips or corn flakes. Bake for 15 minutes at 425°.
Soften the cream cheese and mix cream cheese, milk, xxx sugar, peanut butter and Cool Whip and pour into pie shells. Lightly swirl chocolate syrup over pies, making thin lines all over top. Sprinkle with peanuts. Freeze. Makes three pies and will keep in the freezer for several weeks.
Mix sugar and eggs in mixing bowl until fluffy. Sift in remaining dry ingredients and mix well. Stir in carrots and pecans.
Melt all ingredients, then mix 8 cups of cereal. Pour into a plastic bag with 3 cups of confectioners sugar. Shake well until cereal is coated.
Beat Crisco and sugar in large bowl until fluffy. Beat in eggs, vanilla and peanut butter. Stir in oats and mix dough until stiff. Stir in candies, etc. Make into large balls spaced apart to allow cookies to spread to their "monster" size. Bake in 350° oven for 12 to 13 minutes until edges are lightly browned. Cool on sheets 5 minutes, then remove.
Cook chicken and cut up. In remaining broth, boil wild rice until it starts to pop (about 45 minutes to an hour). Add as many bouillon cubes as desired; add salt and pepper. Add onion and garlic powder, poultry seasoning, onion, carrots, and celery. Cook until vegetables are tender. Add chicken to soup; add 1 to 2 c. Half and Half for color; thicken with corn starch or flour. Adjust seasoning to your taste.
Heat oven to 350°. Grease 9-inch square pan. In small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup margarine, honey and 1 tablespoon milk. Cook over medium heat until mixture boils, about 9 to 11 minutes, stirring constantly; boil an additional 2 minutes. Remove from heat; set aside.
Preheat oven to 350°. In a large bowl, combine spinach, Ricotta, 2 cups Mozzarella, eggs, 1/4 cup Parmesan cheese and seasonings. Mix well; set aside. Evenly spread 3/4 cup sauce in a 13 x 9-inch baking dish. Layer with 3 noodles, 2 cups cheese mixture and 3/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce and reserved cheese. Bake, covered, for 35 minutes. Uncover and bake for 15 minutes or until bubbly. Cool 10 minutes before serving. Can be made ahead.
Cook together in an iron skillet the sugar, water, Karo, peanuts and salt. Cook until peanuts start popping big. Remove from heat and add 2 teaspoons soda. Beat good and pour into 3 tin plates which have been buttered. When cool, bend plate to break the candy.
Combine gelatin and 1/2 cup coffee in a small bowl; let stand 1 minute. Heat remaining coffee to a simmer in small saucepan. Add gelatin mixture and sugar to hot coffee. Cook over low heat, stirring constantly, until gelatin and sugar dissolve. Remove from heat; stir in evaporated milk and vanilla. Cool. Pour into an 8 x 8-inch pan. Freeze until almost frozen. Spoon mixture into blender or food processor. Add liqueur; process until smooth. Return to pan; freeze until firm. Spoon into parfait glasses; serve immediately. Serves 4.
Spray pan with pam, place dough balls in pan. Mix all sauce ingredients & bring to a boil pour sauce over balls. Leave in oven overnight. Bake at 350° for 30 min. Invert pan & rolls in plate, sauce will cover rolls.
Grease and flour tube pan. Set aside, then beat egg whites until very stiff. Set aside. Cream sugar and Crisco very good. Add egg yolks, 1 at a time.
Combine oil, catsup, garlic, salt and paprika. Stir well. Add scallops and refrigerate at least 2 hours. Remove scallops from marinade; place in 15 x 10 x 1-inch jelly roll pan. Pour enough marinade over scallops to coat, but not cover (about 1 cup). Broil 2 minutes. Turn scallops over and broil 2 minutes or until done. Serve hot. Yields 4 servings.
Mix sugar and oil; add eggs one at a time and beat after each addition. Add flour and milk. Add remaining ingredients. Bake in greased tube pan 50 to 60 minutes at 350°.
Pat graham cracker crust in bottom of pan. Bake at 350° for 20 minutes. Mix together cream cheese and 1/2 Cool Whip; spread over cheese. Add milk to instant pudding; mix with mixer and spread in pan. Top with remaining Cool Whip and nuts.
Mix cocoa and sugar. Mix rest of ingredients except oats. Bring to a boil. Pour over oats. Stir well; drop onto wax paper by spoonfuls.
Combine ground pecans, wafer crumbs, rum and honey in bowl. Chill for 20 minutes. Shape by teaspoonfuls into ball. Store in airtight containers. Roll in confectioners sugar just before serving. May substitute 1/2 cup orange juice and teaspoon of grated orange peel for rum.
Mix first 4 ingredients, then add egg, oil, flour and salt to taste. Mix well and roll into biscuits. Let rise. Bake in 350° oven until done.
Combine Parmesan cheese, bread crumbs, parsley, oregano, salt and red pepper together; set aside. Coat chicken with melted margarine. Dip into dry ingredients. Spray pan with Pam and bake in 400° oven for 25 minutes.
Saute onion and garlic in butter. Add remaining ingredients. Simmer 30 minutes.
Soften cream cheese and beat in with Marshmallow Fluff. Dip with strawberries, peaches or other desired fruits.
In a saucepan with tight fitting lid, heat olive oil. Add onions and red peppers. Stir until wilted, not brown. Add water, raisins and spices. Remove from heat and add couscous. Stir well. Cover and let stand 5 minutes. Uncover. Add butter and fluff.
Heat oven to 375°. Melt butter and add apples, walnuts, sugar and cinnamon. Cook, stirring 4 minutes or until tender. Let cool. Separate dough into triangles. Roll out and place 1 tablespoon of apple mixture on each crescent triangle. Roll up each crescent and gently pinch edges together. Place on ungreased baking sheet. Bake 10 minutes.
Scrape carrots and cut thin strips julienne style. Cook carrots in saucepan about 6 to 8 minutes or until tender. Drain. Put carrots in baking dish. In a bowl, combine 1/4 cup of the liquid (carrots were cooked in), onion, horseradish, mayonnaise, 1 teaspoon salt and pepper. Pour over carrots. Top with bread crumbs and butter. Bake 30 minutes in a 350° oven.
Make like pie crust. Spread peanut butter onto rolled dough. Roll in a round roll and chill. Slice thin.
Bring to boil the first 3 ingredients. Stir in pecans and remove from heat. Allow pecans to rest in sugar water for 2 to 3 minutes. Drain and cool.
Divide dough in half. Roll portion of dough into a 13 x 8-inch rectangle on a lightly floured surface. Roll dough jellyroll fashion, starting at long edge, pressing firmly to eliminate all air pockets; pinch ends and seams to seal. Place loaf, seam side down, on a greased baking sheet. Repeat procedure with remaining portion of dough. Cover and let rise in a warm (85°), draft free place about 45 minutes or until double in size. Carefully make diagonal slits about 1/4-inch deep down the lengths of the loaves using a sharp knife. Combine egg and milk, beating with a fork until blended; gently brush over loaves. Sprinkle each loaf with desired seeds. Bake at 400° for 20 to 25 minutes or until loaves sound hollow when tapped. Cool on wire racks.
Quarter biscuits. Combine white sugar and cinnamon. Coat pieces of biscuits with sugar mixture. Layer coated biscuits in greased Bundt pan with chopped nuts. Boil margarine and brown sugar for 1 minute. Pour over biscuits. Bake at 350° for 35 minutes.
In a medium bowl, blend mayonnaise, sugar and milk; mix well. Add vinegar, salt and pepper. Stir in broccoli, carrots, Bac*Os and Cheddar cheese. Refrigerate for at least an hour. Stir again before serving.
Combine all ingredients in a bowl and mix well to the consistency desired. Chill and serve on plate of lettuce leaves as dip for tostadas or sandwich filling, or simply with chips.
Combine together eggs, sugar, corn syrup, butter, vanilla and chopped pecans. Pour into pie shell after mixing well. Arrange the pecan halves on top of mixture. Bake at 350° for 40 to 45 minutes or until center of pie is firm.
Cream butter and flour; add cream and tomato juice. Salt and pepper to taste. Bring to boil; cook until thick. Add grated cheese. Serve on toast. Serves 4.
Heat milk and sugar on stove. Add farina to milk gradually and cook 5 minutes, stirring constantly. Add egg and almond extract. Add mixture to a lightly greased shallow pan and refrigerate. When mixture is set, cut into squares.
Mix all ingredients (vegetables) together. Add Fritos and low-calorie dressing just before serving.
Mix flour, margarine and chopped nuts like pie dough and press into 13 x 9-inch pan. Bake at 350° for 12 to 14 minutes. Cool. While crust is baking, mix the following: powdered sugar, cream cheese and Cool Whip. Place in cooled crust, then mix together cold milk and instant pudding. Layer on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle with nuts, if desired. Refrigerate.
Wash potatoes, scrubbing with vegetable brush.	Dry and grease well with bacon drippings. Place in shallow pan and bake at 375° until done (soft to touch).
Combine first 6 ingredients and cook until clear. Mix flour, oatmeal, salt, brown sugar and warm oleo; mix together well. Reserve one cup of crumbs for the top, pur rest in bottom of (13 x 9-inch) pan for crust. Slice apples over mixture in bottom of pan, cover with sauce and sprinkle with the reserved crumbs. Bake 1 hour at 325°.
Scald cabbage leaves; set aside to cool. Combine beef, rice, chopped onion, salt, pepper and milk; mix well. Place tablespoon of meat mixture on cabbage leaf and roll. Place cabbage rolls in large kettle; cover with extra cabbage and sauerkraut and juice. If you want more flavor, add an extra can of kraut juice, tomatoes and onion. Cover; cook over low heat for about 2 1/2 hours.
Cook green beans in boiling water with salt until tender, but still crunchy. Cool. Cut tomato in wedges and slice onion thinly. Pour olive oil and vinegar over beans. Mix beans, tomatoes and onions. Sprinkle with oregano, salt and pepper. Cover and refrigerate. Serves 4 to 6.
Cut sausage in 1-inch thick slices. Add beer; cover and simmer for 10 minutes. Combine brown sugar and cornstarch. Blend in vinegar, mustard and horseradish. Add to sausage. Cook until thick and bubbly. Serve warm. Better made a day or 2 in advance.
Use no salt. Boil potatoes, celery and onion until soft. Save water for soup. Add the Great Northern beans to the potatoes and water. Add more water. Break chunks of ham into soup. Add parsley and pepper. Do not add salt because of ham. Add more water, if necessary. Simmer on low until hot. Stir occasionally to keep from sticking. Use for summer picnics or on a cold winter day. Serves 6 or more.
Put all ingredients in pie pan. Mix with a fork until formed into a ball. Pat out by hand, working the dough up side of pan. Prick crust. Bake at 350° to 375° until brown.
Use a skillet and a 9-inch unbaked pie shell; bake in a 375° oven for 35 or 40 minutes. Fry the sausage and drain well; cook the onion and pepper in the same skillet, using 2 tablespoons of the sausage fat. Combine the sausage, cheese mixture. Cool a few minutes. Press the mixture into the bottom and the sides of the unbaked pie shell. Mix the remaining ingredients well and pour over the first mixture. Bake in a 375° oven for 35 to 40 minutes or until nicely browned and the filling is set.
In a large bowl combine powdered sugar, cream cheese and salt. Beat until light. Stir in vanilla. Drain pineapple and add pineapple with chopped pecans, mix well. Fold in whipped topping. Pour into pie shells. Chill until ready to serve.
Separate eggs, setting aside the whites in another bowl. Beat egg yolks and add the sugar until creamy. Add milk and avoset to mixture continuing to stir. Add brandy, rum and bourbon. Beat the egg whites in another bowl until stiff and then spoon mixture into the eggnog. Pour into glasses and dash with nutmeg.
Mix the brown sugar, corn syrup and butter in a 300° frying pan. Melt and cook 5 minutes. Add Corn Chex and peanuts. Mix well. Pour on buttered pan. Cool. Break into chunks.
Mix first 2 ingredients well and press into 13 x 9-inch pan. Bake for 8 to 10 minutes at 375°.
Mix vinegar and dry mustard and let stand overnight. Beat eggs and stir into mixture; add sugar and salt. Bring to a slow boil. Cook until it coats the spoon, stirring constantly. Cool and refrigerate.
Mix well and pour into lightly greased iron skillet. Bake 30 minutes at 400°.
Mix cake mix, sugar, oil and nectar together. Add eggs, one at a time and beat 1 minute after each egg. Bake in a tube pan at 325° for 1 hour.
Place uncooked rice in baking pan, large. Add and mix the cream soups and water. Place uncooked chicken on top of rice and soup mixture. Bake at 400° approximately 1 hour.
Dissolve jello in boiling water. Cool to room temperature. Add milk. Mix in the pudding with a wire whisk. Pour into a 9 x 13-inch pan. Cool and cut.
Mix sugar, water and lemon peel. Place in refrigerator to make syrup. Put 1/4 cup syrup in glass. Add lemon juice and additional water with ice cubes. May add slice of lemon for extra flavor.
Combine the onion with two tablespoons of water; set aside to soften, about 10 minutes. In a large skillet, heat the butter until hot. Add the green pepper and onion; cook, stirring, until almost crisp and tender (about 3 minutes). Add tomatoes, bay leaf, sugar, allspice, salt and ground red pepper, breaking up the tomatoes with a spoon. Bring to a boil; reduce heat and simmer, uncovered, until slightly thickened, about 20 minutes. Add shrimp; cook and stir until pink, 3 to 5 minutes. Stir in the lime juice. Remove the bay leaf before serving. Serve on steamed rice, if desired. Serves four.
Put gelatine in blender and pour in hot water and blend. Add the rest of the ingredients and blend well. Pour into lightly buttered pie plate or 8-inch square pan or dish. Top with cinnamon, lightly sprinkled. Slice into 4 slices, each is equal to 1 1/2 milk and 1 fruit. Refrigerate until set.
Dice chicken and sprinkle with chicken seasoning; cook in a nonstick skillet until done. Chop and microwave pepper, onions and broccoli for 2 minutes. Spread crust with Ranch dressing; top with vegetables, chicken, tomato and cheeses. Bake until cheese melts.
Core cabbage, parboil and peel whole leaves off. Set aside. In large skillet, saute small cubed salt pork and one large onion (diced) until salt pork is golden brown and onion translucent. Put hamburg and rice into bowl; add salt pork and onion mixture and salt and pepper. Mix well. Roll in cabbage leaves and set aside. In large pot put garlic, 1 large onion (chopped), 1 cup salt pork chunks and 1 can tomato puree, then stack cabbage rolls tight. Dump stewed tomatoes between layers and on top. Cover. Cook over low heat 3 to 4 hours or until done.
Mix the soy sauce, sugar, sesame oil, pepper, diced onion, diced green onion and chopped garlic. Use this sauce to marinate thinly sliced beef (rump roast), chicken or pork chops for 2 to 3 hours. Grill or broil. Serve over white rice.
In a small saucepan, melt the 3 to 4 tablespoons brown sugar. Immediately pour evenly into a loaf pan or 9-inch pie pan. Set aside to cool and caramelize.
Coat large skillet with oil. Add all ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes or until cabbage is tender.
Dice tomatoes, chop onions, celery and peppers; mix together salt and pepper. Squeeze the juice from the lemons and pour over mixture. It may take more or less lemon juice. It's mainly to taste. Chill 1 hour before serving.
Follow Solomon's advice for making good boys and you will have a good cake (Proverbs 23:14). Bake at 325° in 2 loaf pans for 1 hour.
Heat oven to 350°. Mix all ingredients thoroughly. Shape into 2 loaves in shallow baking pan. Bake 1 hour or until done. Makes 4 servings.
Mix all together. Shape into balls. Roll in sugar. Bake 10 minutes at 350°. Top with chocolate kisses and return to oven for 1 minute.
Cook on low to melt butter then turn to medium high and boil for 5 minutes stirring constantly. Add 1 tsp vanilla, 6 oz semi-sweet chocolate chips and 3 c roasted peanuts. Drop on wax paper with a teaspoon.
Pour boiling water over oats and cool to lukewarm. To this, add butter, salt, molasses and dissolved yeast. Mix in the eggs and gradually add the flour, adding more if necessary. Knead for 10 minutes on floured board. Place in greased bowl. Cover and let rise until doubled. Shape into 2 loaves. Spread tops with butter and lightly sprinkle with oats. Cover and let rise again until doubled. Bake at 350° for 40 to 45 minutes. Makes 2 loaves.
Mix Jell-O (dry) into Cool Whip. Add cottage cheese and oranges. Chill until set. May easily be doubled.
In a 3-quart saucepan, cook onion, carrots and garlic in hot oil until tender, but not brown. Add undrained tomatoes, sugar, salt, oregano, pepper and red pepper. Bring to boiling. Reduce heat. Simmer, uncovered, for 45 to 60 minutes. Serve over spaghetti, linguine or other pasta.
Brown meat and onion, add water, cook until almost ready. Add all vegetables, cover with water. Cook until tender. Add beans, simmer for 20 minutes.
Wash beans. Soak overnight in cooking pot or boil for 2 minutes and soak for 1 hour. Bring to boil with the bay leaf, then reduce heat and simmer, covered, noting the time. Meanwhile, heat oil in frying pan in medium-high heat. Saute onion for 2 to 3 minutes, then add green pepper, garlic, salt, cumin and cayenne and saute a few minutes more. When beans have been simmering 20 minutes or so, add vegetables. Simmer about another 20 minutes, adding soy sauce toward end. Serve each bowl garnished with chopped fresh parsley.
Cook macaroni in boiling, salted water until done. Rinse and drain. Cook juice of pineapple and oranges, 3/4 cup sugar, eggs and lemon juice. Cook and stir constantly over low heat until mixture boils. Mix macaroni and sauce together and let stand overnight in refrigerator. Next day, add pineapple, oranges, cherries (cut in half) and Cool Whip. Refrigerate until serving.
Cook tortellini until half done; strain and return to pan. Add cream, margarine, mushrooms, peas and salt and pepper to taste. Cook slowly until tortellini is fully done. Remove from heat and stir in Parmesan.
Mix ingredients and pour into shallow baking dish. Roll Cheez-Its crackers to crust. Put on top and dot with butter. Bake at 350° for 45 minutes.