HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pan, combine corn syrup and brown sugar. Cook over medium heat, stirring frequently. Add peanut butter; stir until combined. Add Rice Krispies; stir until well coated. Cool in greased 9 x 13-inch pan.
In a large bowl, place first five ingredients. In jar, place remaining ingredients. Cover and shake. Pour over vegetables and stir until well coated. Cover and refrigerate at least 12 hours, stirring occasionally.
Beat real hard. Bake at 350° for 30 to 35 minutes.
Take melted margarine and add yolks. Mix in powdered sugar, then fold in Cool Whip. In a 13 x 9 x 2-inch pan, either pinch off or cut in squares the cool cake. Layer cake, then Cool Whip mixture, then crushed bars. Do this once again. Keep in refrigerator. It's very good!!
Roll crackers into crumbs; mix with melted butter. Place carrots in buttered dish. Mix mayonnaise, horseradish, onion, salt and pepper; pour over carrots. Cover with cracker crumbs. Bake, uncovered, at 350° for 25 minutes. Serves 6 to 8.
Brown ground beef. Add tomato sauce, red kidney beans, white vinegar, chili powder, onion soup mix and garlic salt. Cover and let simmer 45 minutes. Stir occasionally.
Trim all visible fat from roast and layer with slices of onion, celery leaves/flakes and carrots. Place peeled potatoes along edge of roasting pan and add about 12 ounces of water. Cover and place in oven at 400° for 1/2 hour (this browns the roast), then 325° for the rest of the cooking time (approximately 2 more hours). When finished cooking, ladle meat juices into shallow bowl and place in freezer compartment of refrigerator about 8 to 10 minutes to allow fat to rise and harden. Remove hardened fat with a fork. Makes a delicious flavored gravy. Fat-free! Enjoy!
Heat butter in medium skillet. Add onion, green pepper, red pepper and thyme. Saute lightly. Remove from heat. Pour into mixing bowl. Add rice and egg. Stir in flour and cornstarch. Add cream and cayenne. Season with salt and pepper. Add more cream, if necessary, to make a smooth batter. Heat clarified butter in skillet. Add scoops of rice cake mixture. Press down with spatula. Cook until browned on both sides.
Combine all ingredients in small bowl. Pour over beef, poultry or shrimp in plastic bag, shallow dish or marinating dish. Seal bag or cover dish. Refrigerate at least 2 hours, turning occasionally. Drain, reserving marinade. Grill as desired, basting often with marinade. Yields 1 1/4 cups.
Brown ground beef. Drain off fat juice. Drain beans. Put meat in a saucepan. Add beans and salsa. Simmer for 15 minutes. Put Fritos in bottom of bowl. Add meat mixture on top of Fritos. Sprinkle cheese on top.
Mix together well. Store in airtight container. Use 2 teaspoons in a cup of hot water.
Place salt, sugar and butter in a bowl; add warm milk. Add 2 cups flour. Let yeast dissolve in warm water; add to flour mixture and beat well. Add eggs and remaining flour. Stir in well. Cover and let rise in warm place for 1 hour until double in bulk. Melt 1 stick of butter in small saucepan. Roll out dough on floured board and cut out with biscuit cutter. Dip biscuits in melted butter to coat both sides. Place in pan, overlapping layers. Cover and let rise for 1 hour. Bake in moderate oven at 350° for 45 minutes or until golden brown.
Line a 13 X 9 inch baking pan with foil extending over edges to form handles. Grease foil. Heat oven to 350° (325° for glass baking dish).
Mix cake mix, pudding, oil and eggs. Beat 2 minutes. Mix in coconut. Bake in 13 x 9-inch pan at 350° for 30 minutes.
Drain potatoes. Mash well in a mixing bowl and add chopped nuts. In small saucepan, melt butter or oleo. Add sugar, spice and honey. Pour into mashed potatoes; mix well. Place in ovenproof clear bowl on center rack at 325° for 20 minutes. Remove and top with marshmallows; return to oven. Watch closely as marshmallows will brown quickly.
Cream butter and sugar together. Beat eggs and add to butter and sugar mixture. Sift all dry ingredients together. Add wet ingredients to dry ingredients, slowly mixing all the while. Add nuts. Mash bananas together and add last. Bake in an 8 x 13-inch loaf pan at 350° for 1 hour. Let cool and slice. Serve as is or with fresh bananas or berries as topping.
Halve the peppers and discard stems and seeds. Put peppers through food chopper, using coarse blade. Also coarsely grind onions. Combine undrained vegetables with remaining ingredients. Simmer uncovered 30 minutes. Seal at once in hot sterilized jars.
Saute the mushrooms in butter and maderia until tender and they give up their juices. Drain. Slice brie in half horizontally. Place half the mushrooms between the slices of brie. Put the brie back together and place the remaining mushrooms on top.
Saute ground beef and onion; add bacon and other ingredients and place in a large casserole. Bake 1 hour at 325°, or microwave on High for 10 to 13 minutes, stirring once.
Melt the oleo in a 9 x 13-inch pan. Add all ingredients and mix a little. Pour into pan. Bake at 450° for 15 to 20 minutes. Serve with any fruit or syrup.
Peel and slice potatoes. Place in greased baking dish. Blend remaining ingredients in blender. Pour over potatoes and bake at 400° for about 2 hours. If potatoes get too dry, add a little more milk.
Crush cookies and mix well with melted butter. Press into 9 x 13-inch pan.
Cook chicken breasts until tender. Save broth. Put chunks of chicken in 9 x 13-inch baking dish. Sprinkle mushrooms and water chestnuts over the chicken. Combine the soups and sour cream and pour over. Sprinkle the stuffing over the top of the other layers. Combine the broth and margarine and drizzle over. Bake covered in 350° oven for 1 hour. Uncover and bake a few minutes until brown.
Mix all ingredients together. Put grated cheese on top. Bake at 350° until it begins to bubble around the edges 20 to 25 minutes.
Cook, drain, rinse and cool spaghetti. Toss all ingredients together. Refrigerate. Serve cold.
Put all ingredients, except the tomato paste, in a pot; boil for 1/2 hour. Add the tomato paste. Boil for 1/2 hour, then put in jars.
Preheat oven to 275°. In a medium bowl combine crackers, pretzels, cereals and pumpkin seeds; set aside. In a 1-quart nonstick saucepan, melt margarine over medium heat; add Worcestershire sauce and seasonings. Stir to combine. Pour margarine mixture over cereal mixture and toss to combine. Transfer to a cookie sheet and bake for 30 minutes, stirring every 10 minutes to rearrange mixture. Place cookie sheet on a wire rack and let cool. Store in resealable plastic bags.
Cream butter and 1 cup sugar. Add eggs and beat. Mix flour, baking powder and salt. Add alternately with milk to the egg mixture. Stir in nuts and rind. Bake at 350° for 1 hour.
Mix cream cheese, sour cream and taco mix. Pour into a 9 x 13-inch glass dish. Top with onion, tomato and then Cheddar cheese.
Wash broccoli. Cut off and use flowerets only. Fry bacon and crumble. Place broccoli, bacon, cheese and onion in large bowl. Mix well. In separate bowl, mix mayonnaise, sugar and vinegar. Pour mayonnaise mix over salad and mix well. It will seem dry, but it gets runny. Refrigerate overnight.
Cut 6 tablespoons peanut butter into 2/3 cup flour to make crumbs. Reserve a small amount. Line bottom of pastry shell with remaining crumbs. Mix 1 small box of instant vanilla pudding according to package directions. Pour on top of crumbs. Top with Cool Whip and garnish with reserved crumbs.
Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1 hour and 30 minutes.) Heat margarine in a 10-inch nonstick skillet until melted. Add onion and garlic; cook and stir over medium-high heat until onion is tender. Stir in beef and mushrooms; cook and stir until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.
Mix the 2 cans of soup with water in a bowl to remove lumps. Sprinkle rice in bottom of 7 x 11-inch pan. Pour soup mixture on top of rice and stir together. Lay pieces of chicken on top. Place in 350° oven for 2 hours, during which time you lift up each piece of chicken with a fork and stir rice. Do this 2 times.
Cook unpeeled potatoes in boiling water to cover in large saucepan until tender. Cool, peel and slice. Combine with onion and cucumber in bowl. Add oil, vinegar, salt and pepper; toss lightly to mix. Chill until serving time. Yield: 8 servings.
Mix all ingredients. Sprinkle top with paprika. Chill. Serve with crackers.
Mix cake mix, 1 stick margarine and beaten egg. Press into greased and floured 9 x 13-inch pan.	Sprinkle with chopped pecans. Blend powdered sugar, cream cheese, 1 stick margarine and 2 whole eggs. Pour over nuts.	Bake at 350° for 45 minutes.
Prepare cake mix using package directions. Pour 1/2 the batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels, milk and butter. Pour over cake. Sprinkle with 1 cup nuts and chocolate chips. Pour remaining batter over filling. Sprinkle 1 cup peanuts over top. Bake for 20 minutes at 350°.
Cook cabbage in boiling water (salted) for 10 minutes; drain well. Melt butter in saucepan. Add flour; blend until smooth. Add milk; cook until smooth white sauce develops. Place alternate layers of cabbage, white sauce and cheese in baking dish. Top with cracker mixture. Bake in 350° oven for 30 minutes. Yields 6 to 8 servings.
Cream together shortening, sugar and eggs. Add applesauce alternately with dry ingredients and bake in a 10 x 13-inch pan at 350° for 30 minutes.
In a bowl, combine egg, bread crumbs, milk, parsley, mustard, salt and pepper. Add beef; mix well. Shape into 1-inch balls. Place in baking pan. Bake at 350° for 15 to 18 minutes or until done. Drain.
Mix all ingredients together and pour into pie shell. Bake at 375° for 25 minutes.
Grease 8 x 12-inch cake pan. Put rhubarb and marshmallows in the bottom. Sprinkle 3/4 cup sugar over this. Set aside.
Line a baked pie shell with half of the berries; leave whole. Mix the other half of berries with cornstarch and crush. Add lemon juice, salt, sugar and water. Cook mixture about 5 minutes or until thick; stir and cool. Pour over berries in pie shell. (Cream cheese may be added to baked shell before adding whole berries.) Refrigerate pie before serving.
Brown the ground beef; drain. Stir in ketchup, milk, cream of mushroom soup and cream cheese. Heat to boiling, stirring constantly. Reduce heat; simmer, stirring occasionally, for approximately 15 to 20 minutes.
Mash cream cheese; dissolve jello in hot juice from can of crushed pineapple and juice from the can of cherries and heat. Let cool and add all other ingredients consisting of 1 large Coca-Cola, pecans, cherries and cream cheese. Put in refrigerator to congeal. Cut into squares to serve.
Saute onion in butter in a saucepan. Add potatoes and water. Cook covered until potatoes are tender. Add soup, milk, salt, parsley and cream cheese. Heat thoroughly. Top with sharp Cheddar cheese, if desired.
Combine corn meal, salt and soda; blend. Stir in shortening; add sour cream, corn and eggs and mix well. Add green chilies and cheese and stir. Pour in greased 9 x 13-inch pan and bake at 375° for 35 to 40 minutes.
Saute onion in margarine. Combine onion with Veg-All, cheese and mayonnaise. Place in a greased casserole dish and top with cracker crumbs. Bake at 350° for 30 minutes.
Combine all ingredients into crock-pot. Cook all day or night on low. Shred beef apart with forks. Heat corn or flour tortillas in microwave or in dry skillet. Spoon meat mixture into shell and roll.
Boil sugar, milk, water and cinnamon to soft ball stage, about 3 minutes. Put in pecans and vanilla. Pour on waxed paper and separate the nuts.
Mix cake as directed on box. While hot, poke holes in it. Pour over cake the Eagle Brand milk. Cool. Pour caramel topping over cake. Add Cool Whip. Sprinkle on candy bar.
Mix softened cream cheese, mayo, garlic powder and dry Italian dressing. Slice cucumbers with peeling on. Drain on paper towels. When ready to serve, spread filling on rye bread. Top with cucumber slice and sprinkle with dill weed.
Put chicken breasts in skillet bowl. Mix garlic, salt, sugar, mustard, vinegar, lime and lemon juices. Blend well. Whisk in the oil (apple juice) and add pepper. Pour over chicken and refrigerate overnight.
Sift together in mixing bowl the flour, salt, cocoa, soda and baking powder. Add the Crisco, sugar, vanilla and hot water. Mix together on low speed. Then continue beating for 2 minutes. Add the eggs and beat 1 minute more. Pour into well-greased 8 1/2 x 11-inch cake pan. Bake 30 minutes at 350°. Watch carefully and don't overbake.
Combine the soups and milk; heat to just below boiling point. Add the curry and mix well. Just before serving, add cream and sherry.
Cream margarine and sugar well; add eggs and beat again. Add alternately sifted dry ingredients with pumpkin and water. When blended, beat again until smooth. Add about 1 cup chopped pecans, if desired. Bake in three loaf pans, greased. Bake at 350° for 55 minutes.
Combine yeast and warm water. Let stand 5 minutes. Add buttermilk to yeast mixture and set aside. Combine all remaining ingredients except shortening in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a spoon until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, for 1 hour. Bake at 450° for 10 to 12 minutes or until browned. Yields 2 dozen.
Prepare Creamettes dumplings according to package directions. Drain and chill in cold water for 5 minutes. Boil chicken in water until tender, about 1 1/2 hours. Reserve 2 cups chicken broth. Remove chicken from bones in large pieces. Saute onion and green pepper in butter until tender. Combine chicken, reserved broth, onion, green pepper, soup, salt and pepper. Drain dumplings and add to chicken mixture. Pour into two 2-quart casseroles. Bake at 350° for 30 minutes. Garnish with paprika. Serves 12.
Saute onion and bell pepper in butter. In separate container, mix tomatoes, soups, rice and water. Add crawfish tails and sauteed vegetables. Place in casserole dish. Cover and bake at 350° for 1 1/2 hours, stirring about every 45 minutes. Uncover last 15 minutes.
Blend well. Drop by small spoonfuls on greased cookie sheet. Add if desired, bacon bits, chopped onions or grated cheese. Bake at 385° for 3 to 5 minutes.
About 1 1/2 hours before dinner: Into scalded milk in large bowl, stir sugar, salt and shortening. Cool until lukewarm.
Melt jello and cream cheese in milk. Add crushed pineapple. Fold in whipped cream or Cool Whip. Add nuts, if desired. Chill until firm in square pan or dish.
Stir together cocoa and butter until mixture is smooth. Stir in condensed milk, eggs, vanilla, oats, biscuit mix, salt and both chips until well blended. Let batter rest 10 minutes. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 7 to 9 minutes or until tops begin to dry (do not overbake). Cool 5 minutes; remove to wire rack. Cool completely. Store in airtight container. Makes 48 cookies.
Cream sugar and butter and then add eggs, vanilla and melted chips. Sift in flour, salt, baking powder and soda. Add milk. Bake at 350° for 35 to 40 minutes.
Dissolve yeast in 2 cups water. Mix in salt, 1 tablespoon honey and 4 cups whole wheat flour until smooth. Keep warm until light and bubbly, about 45 minutes. Add 1/2 cup hot water, oil, 1 tablespoon honey and remaining flour. Knead for 10 minutes. Keep covered in a warm place until double in size, about 1 hour. Punch down and form 2 loaves. Let raise in nonstick loaf pans until double in size. Bake at 350° for 30 minutes. Cool and slice. Makes 2 loaves.
This is all layered in the bottom of a 9 x 13-inch pan and placed in the refrigerator for 8 hours before serving.
Put all ingredients in pan. Mix. Put Tar Tots layer on top. Add salt and pepper. Cook until Tar Tots are brown.
Mix ingredients together and let set awhile, even overnight is okay. Shape into approximately 16 balls. Place meatballs in serving dish and cover with sauce. Bake, covered, for 45 minutes at 350°.
Mix 2 eggs, cake mix and margarine; put in 13 x 9-inch pan. Beat 2 eggs, powdered sugar and cream cheese; mix. Pour on top of cake mixture. Bake at 350° until light brown, 30 to 40 minutes. Sprinkle with powdered sugar.
Mix soups and chicken stock. Tear tortillas into small pieces and line a large baking dish with half of them. Layer soup mixture, chicken pieces, cheese, remaining tortilla pieces and onion. Top last layer with cheese. Bake at 350° for 1 hour. Make ahead for better flavor. Makes 8 to 10 servings and freezes well.
Grease a 10 x 15-inch cookie sheet. Line with wax paper and grease again. Mix batter in order given. Beat eggs and sugar. Add pumpkin. Sift together flour, baking soda, cinnamon and salt. Beat into first mixture. Spread batter in pan. Sprinkle with nuts. Bake 15 minutes at 350°. Turn out on towel that has been sprinkled with powdered sugar. Roll up in towel (jelly roll) and wax paper. Cool.
Mix together sugar and water. Boil for 5 minutes. Pour over Jell-O and stir until Jell-O is dissolved. Add pineapple juice and water. Mix. Place in deep freeze and freeze. Set out to partly thaw before ready to serve. Makes 1 gallon.
Combine all ingredients. Chill for 1 to 2 hours to allow herbs to blend. Remove garlic before serving. Makes 12 tablespoons (0 fat grams per 2 tablespoons).
Place potatoes, sugar, salt and pepper in alternate layers in greased 1 1/2-quart casserole dish. Cover potatoes with milk. Add extra milk, if needed. Sprinkle pork chops with salt and pepper. Arrange on top of potatoes. Cover and bake at 400° for 45 minutes. Uncover and bake until pork chops are brown. Makes 6 servings.
Prepare cake mix according to box directions. Bake in a 13 x 9 x 2-inch pan at 350° for 30 to 35 minutes. Cool in pan for 15 minutes. Pinch holes in cake while warm with wooden pick. Pour cream of coconut over cake. Let cake cool completely in pan or on wire rack. Spread whipped topping over cake. Sprinkle with coconut, if desired. Cover and chill for at least 4 hours. Keep refrigerated. Yield: 15 servings.
Combine; spoon into hot dog buns and wrap each bun in foil. Put in 250° oven for 20 minutes or at 350° for 10 minutes.
Mix 1/3 cup of shortening, 1 cup of sugar, egg, milk and 1 1/2 teaspoons of vanilla. Add flour, salt, soda and cocoa. Mix until very smooth. Drop by teaspoons on ungreased baking sheet 4 inches apart. Bake for 10 minutes at 375°.
Preheat oven to 400°. Place round steak on aluminum foil in a 9 x 11-inch pan. Top with dehydrated onion soup mix. Add mushrooms, drained, over meat. Cover tightly with foil paper. Cook for 1 hour.
Boil potatoes. Blend all ingredients together. Keeps in refrigerator up to 3 weeks. Keeps in freezer for up to 3 months. Add butter while heating up.
Bring ingredients to a boil until clear. Fill jars 3/4 full with fruit. Pour filling on top. Process in hot water bath for 35 minutes. For apples, cherries, peaches and rhubarb.
Peel and cut up eggplant. Fry in olive oil. Add cut up tomatoes and bell pepper. Add tomato sauce and water with garlic salt to taste. Works best in wok. Cover and simmer 20 to 25 minutes.
Mix sugar, syrup and water. Cook until hard ball stage. Remove from heat. Add vanilla, soda and butter that has been mixed together. Quickly add nuts. Pour out on warm buttered cookie sheet.
In a large bowl, combine the potatoes and onions. Combine the butter and seasoning; drizzle over the potatoes and onions. Toss to coat. Place half in a greased 13 x 9 x 2 inch baking dish. Sprinkle with half the cheeses; top with remaining potatoes and onions.
Saute onion in butter until transparent. Add asparagus; saute about 5 minutes. Add shrimp, chicken or scallops and cook until not transparent. Do not overcook. In bowl, mix Hollandaise sauce mix, egg yolks, milk, whipping cream and spices. Pour mixture over shrimp and bring to a boil. Put rice in a 9 x 13 pan (glass). Pour shrimp mixture on top. Sprinkle heavily with Parmesan, then plain bread crumbs. Put remaining 2 ounces butter on top. Bake at 375° for 40 to 45 minutes.
Wash quart jars carefully. Bring to a boil 2 quarts water. Add salt, 2 bay leaves and vinegar at boiling point of water. Let solution set. Wash cucumbers. Put sprig of dill in bottom of jar. Place cukes into jars. Pour cooled solution over cukes. Add more dill, 10 peppercorns, 2 bay leaves, 2 garlic cloves and pinch of alum on top. Screw tops on jars. Place in a cool spot for 2 or 3 days. Then place in refrigerator about 5 days. Enjoy.
Brown meat and onion in butter or margarine. Mix together the meat, soups, water and seasonings. Pour into a 9 x 9-inch casserole dish. Bake at 350° for 45 minutes. Crumble potato chips on top; bake another 15 minutes. (Buttered bread crumbs can be substituted for potato chips.)
Mix soup and milk. Combine potatoes, cheese and onions; stir in soup mixture. Pour into baking pan. Top with corn flakes and drizzle butter over top. Bake at 350° for 1 hour.
Mix all ingredients well and pour into pie crust. Bake at 350° for 30 minutes. Reduce oven to 315° and bake for 1 hour. Top with pecan halves.
Preheat oven to 400°. Sift first 3 ingredients into a bowl; add egg. Mix lightly with a fork until mixture is crumbly. Wash, peel and slice apples. Arrange in a greased 8-inch square pan. Top with crumbs. Pour margarine over all. Sprinkle with cinnamon. Bake for 40 minutes.
Combine jelly and mustard in saucepan and cook over medium heat until jelly melts. Stir to mix well. Heat hot dogs and place in chafing dish. Pour sauce over hot dogs and serve.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Cook and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese. Serves 6 to 8.
Cook squash, onion, carrot and salt until tender. Drain well and mix sour cream and chicken soup. Pour into casserole dish. Top with dressing mix which has been stirred up with 1 stick melted margarine. Bake at 350° for about 1/2 hour.
Cook macaroni as directed. Place in crock-pot. Add Ro-Tel and wieners. Cook at medium for about 30 to 45 minutes. Add milk, if it starts to dry out.
Put caramels and water in top of double broiler. Place over low heat until melted about 15 minutes, stirring occasionally. Insert sticks into clean apples. Dip into melted caramels, twirl until apples are coated. Set on butter coated wax paper and place in refrigerator until cool.
Coat a shallow baking pan with cooking spray. Place potatoes and garlic in pan. Stir to mix, then coat with cooking spray. Bake in a 450° oven until well browned, about 1 hour, turning with a wide spatula every 15 minutes. Drizzle vinegar and oil over potatoes. Turn potato mixture gently with spatula to loosen any browned bits. Season to taste with salt and pepper. Transfer to a wide bowl. Coarsely chop about half the watercress. Mix lightly with potatoes. Tuck remaining watercress around potatoes. Serve hot or at room temperature.
Cream margarine and sugar. Add eggs, one at a time, beating well. Add chocolate and blend. Add sifted flour, soda and salt alternately with buttermilk. Stir in vanilla and water. Bake in three (9-inch) pans at 350° for 20 to 30 minutes.
Lightly toss together chicken, 1 cup cut-up fruit, celery, green onions and almonds. Arrange spinach leaves on salad plates and top with chicken mixture.
Mix all ingredients together well. Pour into a 1 3/4-quart casserole dish that has been sprayed with Pam and buttered. Dot with butter and sprinkle on remaining cracker crumbs. Bake at 350° for 45 minutes to 1 hour.
Roll mixture in small balls the size of a walnut. Flatten on greased cookie sheet with fork. Bake for 15 minutes in 350° oven.