HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a boiler, combine sugar, flour and cocoa. Add 3 egg yolks and mix well by hand. Slowly add milk. Cook on medium heat until thickened. Remove from heat. Add 1 teaspoon vanilla and 1 tablespoon oleo. Beat well with electric mixer. Pour into baked pie shell. Top with meringue if desired.
In large kettle, cook diced potatoes, carrots and celery until tender (about 20 minutes). Drain and reserve liquid.
Combine all vegetables in 4 quart water. Cook until tender; add chicken bouillon cubes, margarine, Cheez Whiz, black pepper and garlic salt. Thicken with flour and 1 cup water. Makes 1 gallon.
Remove casings from sausages and crumble or chop meat. Finely chop Prosciutto or ham. In a wide frying pan over medium-low heat, melt 2 tablespoons of the butter. Add sausage and Prosciutto to pan and cook, stirring, for about 10 minutes or until sausage is lightly browned.
In a microwave-safe mug coated with nonstick cooking spray, combine all ingredients. Microwave, uncovered, on High for 1 minute; stir. Cook 1 to 1 1/2 minutes longer or until eggs are completely set. Yields 1 serving.
Scald milk and add to other ingredients. Mix well. Pour into 2 unbaked pie shells. Bake in hot oven for 15 minutes, then 40 minutes in a slow oven. (Hot oven, 400° to 450°, slow oven, 300° to 325°.)
Mix half jar fudge with cream cheese. Shape into mound. Pour remaining caramel over top. Wonderful with apples.
Mix the first four ingredients together until sugar is fully dissolved. When ready to serve, add sherbet, then pour ginger ale over top. This will make one large punch bowl.
In a skillet, warm corn tortillas. Remove from skillet. Fill with chili, cheese and onion. Roll up and pin together with a toothpick. Place on cookie sheet. Top with chili and cheese. Bake at 350° until cheese is melted.
Peel and remove seed from mirlitons. Cut into bite size pieces. Chop bell peppers and onions. Dissolve salt in enough water to cover vegetables. Pour water over vegetables and top with ice. Refrigerate 3 hours or overnight.
Mix together eggs, sugar and oil. Beat well, then add flour, salt, soda, cinnamon, apples and nuts. Bake in a 9 x 13-inch pan at 350° for 40 to 50 minutes. While cake is cooling, mix together brown sugar, sugar, 6 tablespoons flour, water and oleo. Bring mixture to a boil and pour over cooled cake.
Mix flour, sugar, baking powder and salt. Beat egg and stir together the syrup, milk, baking soda, melted butter and vanilla. Add to flour mixture. Stir until moistened. Stir in pecans. Fill greased muffin pans 2/3 full. Mix cinnamon and sugar together and sprinkle over muffins. Bake at 400° for 15-20 minutes.
Preheat oven to 400°. Grease or paper line 2 1/2-inch muffin cups. In medium bowl, combine egg, milk and oil. Stir in cereal and let stand for 10 minutes. In large bowl combine flour, sugar, baking powder, salt and cinnamon. Add cereal mixture all at once to dry ingredients, stirring just until moistened. Fill muffin cup 2/3 full. Bake 20 to 25 minutes. Remove from pan. Mix 1 tablespoon sugar and 1/8 teaspoon cinnamon. Brush top of warm muffins with butter and sprinkle with cinnamon-sugar mixture.
Combine sugar, syrup and butter in a 2-quart saucepan. Bring to a boil on high, stirring constantly until butter is melted. Remove from heat. Gradually add hot syrup to beaten eggs, stirring constantly. Add pecans and cool to lukewarm. Add vanilla. Pour into pie shell. Bake in 350° oven for 40 to 45 minutes.
Wash and cut broccoli into bite-size pieces. Combine broccoli, onion and bacon. Thin mayo with vinegar until salad dressing consistency. Add sugar. Pour mayo mixture over broccoli mixture. Toss to mix. Refrigerate a few hours or overnight.
Put onion and rice in casserole dish. Pour chicken and celery soup and enough water to mix rice; place chicken on top. Cover and bake 1 hour at 300°.
Slice bread into 1 to 1 1/2-inch slices. Brush bread with a thin layer of olive oil. Sprinkle with garlic powder, parsley and about 1/2 teaspoon cheese. Place slices on baking sheet and put under broiler until lightly browned.
Mix eggs, syrup, butter, sugar and salt. Add nuts and stir. Pour into prepared pie shell and bake in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake for 30 minutes.
Put spices in top of 30 cup percolator, normal perk cycle. Can also put spices in cheesecloth and boil.
Brown ground beef in skillet. Drain beef in colander to remove all grease. Place beef back in skillet with onion, celery, ketchup and oregano. Mix well. Add salt to taste. Simmer about 30 minutes or until flavors blend. (You may need to add a little more ketchup if too dry.) Stir often to keep from scorching.
Combine margarine, cream cheese, sugar, egg yolks and vanilla. Beat until light and fluffy. Then add flour. Shape into 1-inch balls. Press center of each with thumb to flatten. Bake at 325° for 25 minutes. Makes 72 cookies.
Brown hamburger, bacon, onion and sausage. Drain off fat. Mix ketchup, brown sugar, mustard and vinegar. Add remaining ingredients. Mix all ingredients together and put in large casserole dish. Bake 30 minutes at 350°. Add grated Mozzarella cheese and bake another 5 to 10 minutes, until cheese is melted. Do ahead 1 to 2 days if you like.
Combine first three ingredients in a saucepan and bring to a boil. Cook until thick. Set aside. In large bowl, mix flour, sugar, salt, and soda. Beat together eggs and sour cream and add to cocoa mixture. Mix dry and wet ingredients together. Grease and flour cookie sheet. Bake at 325° for 20 - 22 minutes. Frost.
Brown hamburger, salt and onion. Drain. Add tomato soup, water, garlic salt and oregano and simmer 15 minutes. Place hamburger buns, cut side up, on cookie sheet. Spoon hamburger mixture on each bun and top with shredded cheese. Bake at 300° until cheese is melted.
Place walnuts in a 9-inch glass pie plate, and microwave on High for 5 minutes, stirring half way through, until toasted. Set aside. In a 2 quart glass measuring bowl, combine sugar, corn syrup, water, butter and salt. Microwave on High for 5 to 6 minutes, stirring well at least twice until sugar dissolves. Then microwave on High for 4 1/2 to 9 minutes, stirring every 2 minutes, until mixture reaches 300 degrees (on candy thermometer). Stir in baking soda; add toasted walnuts. Pour into greased 15X10 inch jelly roll pan and spread thin. Let stand until cooled. Break into pieces. Makes 1 1/2 pounds.
Cut bacon up and fry in skillet. Add onion, chopped. Then add corn, pepper, celery (chopped) and cover with water. Let stew for 30 minutes or until water is gone. Add milk and if you are going to use noodles add at this time. Cook until noodles are done. Then mix flour with a little cold milk and add. Cook until thick, then add butter, salt and pepper. Eat like soup with crackers.
Dissolve Jello and sugar in water. Add cranberries, crushed pineapple and pecans. Refrigerate until solid.
In skillet, brown ground beef with onions. Stir in soup mix, water, corn, olives and chili powder until well blended. Heat through. Place in 1-quart dish. Top with cheese. Spread muffin cubes over cheese. Bake at 350° for 5 to 10 minutes.
Cream sugar, shortening, eggs, flour, baking powder, baking soda and salt. Mix all together. Add nuts, cinnamon, apples and vanilla. Pour into greased bread loaf pans. Mix 1/2 teaspoon cinnamon and 1/2 teaspoon sugar to sprinkle on top of loaves. Bake at 350° for 1 hour.
Mix eggs and oil and heat over low heat until foamy. Add dry ingredients to warm mixture. Add vanilla. Mix well. Add nuts and apples, stir. Pour into greased jelly roll pan. Bake at 350° for 35 to 45 minutes. When cool, drizzle powdered sugar icing over top (1 cup powdered sugar, 2 Tbsp. milk). Freezes well.
Drain pineapple and mix all ingredients in bowl. Refrigerate for 1 hour. May garnish with maraschino cherries or fruit.
Cream butter and sugar. Add eggs, one at a time. Stir in flavorings. Coat nuts and fruit	in the 2 cups of flour. Add to batter and	mix well. Bake at 350° for 1 1/4 hours. This cake is much better if wrapped and frozen for a while before serving.
Preheat oven to 350°. Rinse fillets and pat dry. Combine all dry ingredients. Coat fillets evenly and shake off excess coating. Heat 1 tablespoon each of butter and oil over medium-high heat in large skillet until butter foams, but doesn't burn. Cook 2 fillets, rounded side down, for 2 minutes. Turn fillets and cook 2 minutes. Transfer to a baking sheet, rounded side up. Wipe skillet; add remaining butter and oil. Repeat cooking process with remaining fillets. Spread fillets with pesto. Bake for 6 to 7 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.
Mix eggs, rice, margarine, onions, milk and cheese. Fold in broccoli. Bake at 350° for 1 hour.
Mix all ingredients except soda and boil 4 minutes. Remove from stove and stir in soda. Stir and quickly pour over 6 quarts of popped corn. Mix well and pour out on cookie sheet. Put in preheated 250° oven and cook 1 hour. Stir 3 or 4 times while baking.
Mix pudding and milk until thick. Fold in sour cream and half of Cool Whip. Layer with vanilla wafers and bananas. Top with remaining Cool Whip. (Best if let set for 12 to 24 hours.)
Mix all ingredients; store in airtight container. Mix 3 to 4 teaspoons mixture to cup of hot water (depends on size of cup).
Preheat oven to 350°. Combine butter and Parmesan in the bottom of 9 x 13-inch ovenproof dish. Toss spaghetti into mixture. Combine the cheese. Put 1/2 of the cheese mixture on top of the spaghetti. Place pepperoni in a single layer on cheese. Spread spaghetti sauce on pepperoni. Top with remaining cheese mixture Bake at 350° for 20 to 25 minutes or until cheese is melted.
Dissolve gelatin and salt in boiling water. Drain pineapple, saving syrup and adding water to make 1/2 cup. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Fold fruits, nuts and whipped topping into gelatin. Pour into a 9 x 5 x 3-inch foil lined loaf pan. Freeze until firm, at least 3 or 4 hours. To serve, cut into 8 slices. Keeps well if tightly covered.
Turn on oven and set at 375°. Have pastry crust ready. Mix sugar, flour and salt in a 1 1/2-quart bowl. Stir in corn syrup. Beat in eggs, one at a time. Mix in remaining ingredients. Pour into crust. Bake 50 minutes or until firm. Cool before serving.
Crumble toasted bread between fingers. Saute sausage and set aside. Saute onions and celery in the sausage fat. In a large bowl, combine bread, mashed potatoes, sausage, onions and celery and slightly beaten eggs. Add poultry seasoning and salt to taste. Mix well; stuff turkey. Stuffing will expand slightly while turkey is roasting.
Mix together and put in large casserole dish. Sprinkle with croutons, enough to cover mixture. Top with grated cheese. Bake for 30 to 40 minutes at 350°. Let set for 15 minutes before serving.
Marinate meat for at least 3 hours in deep container. Turn every hour or so and push meat down into sauce. Remove rack from oven and place over sink. Put a toothpick through the ends of the meat and hang between the bars of the oven rack. Line the bottom of the oven with aluminum foil. Place rack in oven and bake at 150° for 4 to 6 hours. Turn off oven and allow to hang there overnight.
Mix tuna fine. Add potatoes, spices and egg. Mix well. Add bread crumbs and wheat germ. Mix again. Then make fish cake and coat them with bread crumbs. Fry cakes in a little oil. Drain on paper towels. Serve them with your favorite toppings.
Preheat oven to 375°. Mix mayonnaise, flour, bouillon and pepper in saucepan; gradually add milk. Cook over medium heat until thickened. Add turkey and veggies; cook 5 minutes. Spoon mixture into 8-inch square baking dish.
Mix the oil, milk and salt. Add the flour. This mixes together very easily. Divide in half and roll out between two pieces of waxed paper. This makes 2 crusts.
Grate potatoes into bowl. Drain off excess water from mixture. Grate onion into mixture. Add eggs, flour and salt and pepper to taste. (Mixture should be consistency of sour cream.) Drop with tablespoon into hot frying pan with oil. Fry until golden brown.
In a medium-large size pot, saute onion and 2 ounces olive oil until onion is soft and translucent. Add 1 cup of Arborio rice and cook over medium heat for 1/2 minute, stirring gently. Add 1 cup broth, stirring constantly. Continue to add broth as rice absorbs liquid. Stir constantly to avoid rice sticking to bottom of pan. After adding 3 or so cups broth, add scallops, peas and mushrooms. Add saffron and herbs. Continue to add broth until rice is a sticky, soft consistency. When rice is completely cooked and all broth has been added, squeeze fresh lemon juice and add fresh black pepper to taste. Serve with diced tomatoes on top. Fresh yellow corn is a wonderful vegetable to serve with Risotto. Serves 2 to 3.
Boil potatoes until almost tender. Mix milk, ranch dressing, and 1 c. cheese. Pour over potatoes, and top with bacon and remaining cheese. Bake at 350 degrees for 25 to 30 minutes- until tender.
Add sugar gradually to shortening; beat until creamy. Add egg, peanut butter, salt and soda. Add flour and vanilla. Roll dough in small balls, place on greased cookie sheet and press flat with a fork. Bake at 375° for 15 minutes.
Melt margarine; mix with crackers and press into bottom of a 13 x 9 x 2-inch casserole dish. Bake 15 to 20 minutes at 350°. Cool and then mix ice cream, pudding mix and milk. Spread over crust. Cover with Cool Whip. Cover and freeze for 1 hour.
Mix drained pineapple and fruit cocktail. Combine pudding mix and Cool Whip; add to fruit mixture. Place nuts and cherries on top.
Put all this in a huge bowl and mash, knead, squeeze (the more the better), then form into walnut-size balls on ungreased cookie sheet. Butter bottom of a small glass; dip it in granulated sugar and mash the balls flat. Keep doing it (you need only butter the glass bottom once or twice, but re-dip it in sugar for each ball). Bake at 350° for 10 to 12 minutes or until brown. Makes 15 dozen.
Mix first 3 ingredients and set aside. On bottom of pan, spread nuts and coconut. Bake cake mix by following directions. Pour over bottom layer; put cream cheese mixture on top of batter.
Grease (solid shortening) and flour a Bundt cake pan. Put pecan chips in bottom of pan. Preheat oven to 325°. Mix ingredients together. Bake 50 to 60 minutes.
Melt and slowly brown the butter in a skillet. Cool. Beat eggs; add sugar, salt, flavoring and cooled butter. Stir in pecans and put into 2 pie crusts. Bake at 425° for 10 minutes. Reduce heat to 300° and bake for 40 minutes more or until set.
Mix all ingredients. Roll out dough to 1/2-inch thick. Cut out. Place on lightly greased baking pan. Bake at 350° until done.
Brown meat and onion in a 10-inch skillet; drain. Add salt, taco sauce and tomato sauce. Alternate layers of tortillas, cheese and meat mixture in a 1 1/2-quart casserole. Bake for 30 minutes in a 375° oven. Sprinkle with cheese.
Cream sugar, margarine and eggs 1 minute. Stir in bananas and add flour mixed with salt and soda. Add vanilla. In loaf pan (greased and floured), bake at 350° for 50 to 55 minutes.
Melt butter in small saucepan; set aside. Pour peaches into a 13 x 9-inch pan. Add sugar and cinnamon; stir. Sprinkle cake mix on top. Pour butter over cake mix. Do not stir. Bake at 375° for 30 to 40 minutes or until top of cake is golden brown.
Brown beef and onion; add water, ketchup, mustard, salt and pepper. Mix well and bring to a boil; stir in rice. Cover and remove from heat. Let stand for 5 minutes. Top with cheese; cover and let stand for 3 to 5 minutes or until cheese is melted. Will serve four.
Put cherries, pineapple and walnuts on bottom of 9 x 13-inch pan. Pour dry cake mix over fruit. Put margarine pats on top of cake mix. Bake 1 hour at 350°.
Cook until it forms a soft ball in cold water. Add 1 teaspoon vanilla and 4 tablespoons peanut butter. Pour into pie tin to cool. Cut into pieces.
Combine potatoes, sour cream, cheese, soup, onion and salt in bowl; mix well. Spoon into casserole dish sprayed with Pam. Top with optional crumbs; drizzle with butter. Bake for 1 hour at 350°.
Mix all of the above. Place boneless chicken breasts in mixture and marinate for several hours. Grill over hot coals or broil in oven. Heat remaining sauce and use for chicken.
Steam squash until tender; smash with fork and drain off excess water. Combine grated cheese, onion and egg. Mix. Add whipping cream; stir to mix all ingredients together. Bake at 375° in uncovered greased casserole dish for 45 minutes.
Cook potatoes in enough water to cover, until tender. (Add salt to water.) Drain, mash potatoes. Add remaining ingredients and mix well. Pour into greased casserole dish and top with topping.
Grease and flour two loaf pans. Mix all ingredients together. Mix well. Bake for 1 hour at 350°.
Cream together butter and sugar. Add eggs and beat thoroughly. Add milk and remaining ingredients. Bake 1 hour at 350°.
Drain juice from pears and reserve 1 cup of liquid. Bring the juice to a boil on high heat. Remove from heat and add lemon jello. Chill until partially set.
Mix all ingredients; microwave on High, stirring and turning shrimp until they are pink done. Do not overcook. Serve in small bowls with sauce cooked in and crackers.
Sprinkle garlic salt into oil. Add chopped onion and saute until clear. Pour in tomato juice. Simmer 20 to 25 minutes, then add tomato paste, water, Parmesan cheese, sugar and crushed red pepper. Stir and simmer. Add browned hamburger meat to sauce. Stir and simmer mixture for 2 hours. If sauce is too thick, add 1/2 can water.
Prepare cake per directions on box. Bake in a 9 x 13-inch pan. Place 1/2 of cake in bottom of gallon punch bowl. Cover with 1/2 of all ingredients; repeat with remaining ingredients. Store in refrigerator. Serves 25.
Mix meat, baby food and broth and form patties. Mix water with minced onion. Spoon on meat as it cooks. (Punch holes in meat as it fries.) Cut the ends off the hot dog buns and use the center cut as hamburger buns.
Sift flour, salt and soda. Add brown sugar and oatmeal. Cut in margarine until mixture is a coarse meal. Press half of mixture into a 12 x 8 x 2-inch pan, ungreased. Spread with cherry filling. Cover with remaining mixture. Bake for 25 to 30 minutes at 350°. Serve with Cool Whip or vanilla ice cream topping.
Arrange crackers on ungreased 10 x 15-inch pan. Place butter and sugar in saucepan; heat to boiling. Boil for 2 minutes. Stir in pecans; spread over crackers. Bake at 350° for 10 minutes. Cut crackers in half while warm. Makes 48 strips.
Add ham to cream cheese and relish. Mix well. Roll completely in chopped pecans. Serve with crackers!
Mix dry ingredients. Combine liquid. Add, mixing just until moistened. Makes 8 to 10 waffles.
Heat soup, lemon juice, mayonnaise and cheese to simmer. Add chopped chicken. Cut broccoli into flowerets. Steam until tender. Immediately run cold water over broccoli.
Mix all ingredients. Roll into 1-inch balls and dip in mixture of 6 Hershey bars with 3 tablespoons paraffin. Cool on waxed paper. Makes lots.
Mix flour and powdered sugar. Cut in shortening. Pat into 9 x 9-inch pan. Bake at 375° for 15 minutes. Remove from oven. In large bowl, beat eggs until fluffy. Gradually add dry ingredients and mix well. Add rhubarb and pour over crust. Bake at 375° for 35 minutes.
Boil brown sugar, margarine, corn syrup and salt for 5 minutes. Add soda. Pour over popcorn. Bake on greased cookie sheets 1 hour at 250°, stirring every 15 minutes. Remove from oven. Continue stirring every 15 minutes until cool.
Sift together first 4 ingredients. Add coconut and nuts. Stir in remaining ingredients and mix well. Pour into 3 greased loaf pans. Bake at 350° for 1 hour.
In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, combine the eggs and water. Place the bread crumbs in a third shallow dish. Coat the steaks with the flour mixture, then dip in the egg mixture and coat with the bread crumbs.
Brown meat and drain. Add onion. Cook until tender. Add tomatoes and oregano. Bring to boil and simmer 20 minutes. Stir in Mozzarella cheese. Transfer into glass baking dish. Sprinkle with 1/4 cup Parmesan cheese.
Beat cream cheese until smooth. Gradually add with sugar. Beat in sour cream and vanilla. Fold in Cool Whip. Pour into crust. Put in refrigerator for at least 2 hours.
In blender, combine banana, berries, juice and yogurt. Cover and blend until smooth.
Sprinkle one side of beef with half the flour, pound in. Turn beef, pound in remaining flour. Cut into 6 serving pieces. Heat oil in 12 inch skillet. Cook 3 pieces of beef at a time in oil over medium heat until brown on both sides or about 15 minutes. Drain. Add beef broth and water. Heat to boiling. Reduce heat. Cover and simmer 15 minutes. Add carrots, parsnips and onions. Sprinkle with salt, pepper and thyme. Cover and simmer until beef and vegetables are tender or 40 to 60 minutes. Add cucumbers during last 5 minutes. Remove beef and vegetables to heated platter. Skim fat from broth in necessary. Stir in sour cream. Heat just until hot. Serve gravy with beef and vegetables.
Mix and stir constantly over heat until mixture boils. Lower heat. Cook 30 minutes. Add ham and heat through. May be reheated.
Soak beans overnight in cold water. In morning, drain and cover with fresh water and baking soda. Cook slowly, simmering 10 to 15 minutes. Drain beans and rinse in cold water. Scald bacon. Pour beans into pot alternating layers of bacon and beans. Mix together molasses, mustard, cloves, sugar, salt, pepper and cup of boiling water. Pour over beans, adding enough additional water to cover beans. Cover pot and bake steadily for 6 hours at 250°. Uncover last 1/2 hour of baking to brown. Add water as needed.
Cream first three ingredients. Add eggs. Sift together flour, baking powder, soda and salt. Add to creamed mixture. Stir in remaining ingredients. Drop by teaspoon on ungreased cookie sheet. Bake 7 to 8 minutes at 325°. Remove from cookie sheet and cool on wire rack.
Put popcorn in large bowl. Mix sugar, water, syrup, salt and butter in saucepan. Cook on stove until mixture reaches 250°, or until a few drops form a hard ball when dropped into cold water. Remove from heat. Stir in vanilla. Pour in thin stream over corn, stirring constantly to mix well. Shape into balls with buttered hands.
Place all but egg whites, vanilla and nuts in a large saucepan. Stir until dissolved and boiling point is reached. Cover pan and boil 2 minutes then uncover and cook to firm soft boil stage (238° on candy thermometer). Meantime, beat until stiff but not dry egg whites in a large bowl. Slowly pour 3/4 hot syrup over beaten egg whites (return 1/4 to boil until a hard crackle ball forms when dripped in cold water). Beat constantly, then add balance of syrup. Beat until candy is nearly cold and holds its shape. Add vanilla flavoring and chopped nuts.
Chop or grind ingredients. Make a mixture out of sugar, celery seed, oil and vinegar. Pour this over the other ingredients. Mix and chill before serving.
Mix in small balls (walnut size) and dip in sugar. Do not flatten! Bake at 350° for about 10 minutes.
Fry sausage and drain oil. Mix together tomatoes and cream of mushroom soup in crock-pot. Add sausage and cheese. Heat until all cheese is melted, stirring often. Serve with tortilla chips.
Mix the soups together. Mix with chicken and onion. Layer the chicken mixture in a 2-quart casserole dish. Add layer of Doritos and another layer of chicken mixture, then top with grated cheese. Bake at 375° for 45 minutes.
Heat oven to 350°. Sift together flour, baking powder, soda, salt and cinnamon; set aside. In a large mixing bowl, beat eggs, sugar, oil, carrots and pineapple. Stir in flour and nuts. Spread evenly in desired style pan. Bake 35 to 40 minutes for layers. For sheet cake, bake for about 45 to 50 minutes. Cool in pans 10 to 15 minutes, then gently turn out onto wire rack and allow to cool completely before frosting.
Beat eggs until light and fluffy. Add Crisco oil and sugar; mix well. Add grated zucchini and vanilla. Mix together. Add flour, salt, soda, baking powder, cinnamon and nuts. Pour into greased pan (3 medium loaf pans). Bake at 325° for 1 hour and 10 minutes.