HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle soda over chopped dates and nuts. (I buy bulk dates not the packaged dates which are chopped with sugar on them.) Put other ingredients in a pan and pour hot water over all. Mix well. Grease and flour a 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes or until done. Cool. Cut squares and serve with whipped cream or Cool Whip on top. Very good.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Pour into crust and bake at 350° for 40 minutes or until center is almost set. Cool. Top with strawberry or blueberry pie topping. Refrigerate 3 hours or overnight. Makes 8 servings.
Sift all dry ingredients together. Mix oil, eggs and pineapple; beat in dry ingredients. Add vanilla, carrots and pecans. Pour mixture into a tube pan. Bake at 325° for 1 hour or until done. May ice it or serve with powdered sugar on it.
Brown meat and sausage. Drain well. Add Worcestershire sauce and spices. Mix all; cut cheese into small pieces and add to mixture. Cook on low until cheese melts. Spread on rye slices. Place on a cookie sheet and freeze about 20 minutes, then put in plastic bags and store in freezer to use as needed. Broil on cookie sheet about 3 minutes (watch). Don't broil too close to flame. (Great for cocktail party, can be done way ahead.)
Boil salted water; add grits and cook as directed on box. Add margarine, cheeses and Worcestershire. Stir until melted. Pour into greased casserole dish. Sprinkle with paprika. Bake at 350° for 15 to 20 minutes.
Heat the oil or margarine in a frying pan. Grate equal amounts of the squash, zucchini and onion. Saute vegetables in oil and season with black pepper to taste.
Spread bread cubes in an 8-inch dish. Sprinkle with brown sugar, salt, raisins and cinnamon. Measure milk in a quart bowl. Add oleo. Microwave on High for 4 minutes or until oleo is melted. Stir in eggs and mix well. Pour over bread cubes. Microwave on Medium 12 minutes.
Preheat oven to 350°. In a large mixer bowl, combine 1 cup of flour, the sugar, baking powder, baking soda and salt. Add mashed banana, shortening, margarine or butter and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour. Beat until blended. Stir in nuts. Pour batter into a greased 8 x 4 x 2-inch loaf pan. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan. Cool thoroughly on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Make hamburger into large patties. Use large enough pieces of aluminum foil to put 1 patty on foil. Dice onion on top of patties, then put enough sliced potatoes on top to cover meat. Salt and pepper. Put 1 1/2 teaspoons butter on top. Wrap up like a tent. Bake for 1 1/2 hours at 350°.
Boil the first 4 ingredients together until mixture turns brittle when dropped in cold water. Add flavoring and soda. Pour on buttered platter. Turn in edges as it cooks. When cool enough to handle, pull to clear and brittle. Cut into pieces and wrap.
Mix dry ingredients well. Cut in shortening as for pie crust until crumbly. Add enough milk to make a stiff dough. Roll out on well floured board, 1/8 to 1/4-inch thick. Cut into squares and drop into boiling broth. Reduce heat and cook about 20 minutes, uncovered.
Brown sausage; drain and remove from pan. Saute onions and garlic until tender. Add broth, V-8 (or wine and water), tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil, reduce heat and simmer 30 minutes. Stir in zucchini, tortellini, parsley and green pepper and simmer, uncovered, for 35 to 40 minutes more. Serve with grated Parmesan cheese.
Combine flour, sugar and salt; cut shortening into mixture with a fork. In a separate bowl, beat vinegar, egg and water. Pour into flour mixture and stir with a fork until mixture is moistened. Shape into a ball, wrap in wax paper and chill for 15 minutes. Roll out on a cold pastry board or between two pieces of waxed paper. Bake at 425° or until golden brown. Good crust!
Cream butter; add sugar and mix well. Add egg; beat well. Add vanilla and lemon extract; mix well. Sift in flour, salt, baking powder and milk alternating. Grease 8-inch round pan with butter. Sprinkle pan with flour. Bake at 375° for 25 to 30 minutes.
Cream shortening and brown sugar. Add egg yolk and vanilla. Beat thoroughly. Sift flour and salt. Stir into creamed mixture. Roll dough into ball, 3/4-inch in diameter.
Melt cheese in microwave. It is easier to do one block at a time. After three minutes in microwave, stir and add half the milk. Keep heating until all thick lumps are dissolved when stirred. Stir in jar of picante or salsa. Add taco sauce to taste.
Place mushrooms, zucchini and/or yellow summer squash and red pepper in a plastic bag; set in a deep bowl.
Put fruit into 9 x 13-inch pan. Sift the cake mix over the top of the fruit. Melt butter and pour over cake mix. Add coconut and pecans. Bake 55 minutes at 350°. Add Cool Whip.
Prepare pudding as on package; fold in Cool Whip. Stir 1 cup cookies and the combination mixture in. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm.
Mix and cook until thick. After thickened, remove from heat and add a dash of vanilla, margarine and coconut. Pour mixture into precooked pie crust.
Heat pineapple and Jell-O; stir until dissolved. Cook 5 minutes; cool. Add buttermilk, Cool Whip and pecans; mix well. Refrigerate.
Combine tea, honey, cinnamon, and cloves in saucepan. Simmer 5 minutes. Makes 4 servings.
Cook potatoes in boiling water until tender. Drain. Peel and half potato lengthwise. Place in 10 x 6-inch baking dish. Sprinkle lightly with salt. Drain apricots, reserving syrup. Arrange apricots over potatoes. In saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot syrup and raisins. Cook and stir over high heat until mixture comes to a boil; stir in pineapple juice. Pour mixture over potatoes and fruit. Bake, uncovered, at 350°, basting occasionally, for 20 minutes or until well glazed. This may be prepared 2 days before you plan to serve it.
In a 2 quart bowl (or larger), layer the ingredients (I make 3 layers).
Mix oleo, vanilla and powdered sugar, then add flour and chopped pecans. Roll into balls in palms of hand. Bake at 300° for about 10 minutes. Cool slightly. Roll in powdered sugar. These freeze well too.
Mix together. This serves 45 (4-ounce) cups and the men love it.
Combine seasonings with cucumbers. Fold into cold whipped cream. Makes 4 to 6 servings.
Mix first 5 ingredients. Mix remaining ingredients until well blended. Add nuts and raisins if desired. Pour into 2 greased and floured loaf pans. Bake at 350° for 55 minutes or until toothpick inserted in center come out clean.
Mix first 6 ingredients together, then add chopped nuts. Put in greased pans and let stand 20 to 30 minutes. Bake for 40 minutes at 350°.
In a bowl, mix together all ingredients except water. Add enough water to make a stiff dough. Roll dough out thin on floured board. Bake on a lefse grill, then place in a 325° oven until crisp.
Cream Crisco, sugar, egg and vanilla together. Sift dry ingredients together. Add to creamed mixture. Mix thoroughly. Shape into log. Wrap in wax paper. Refrigerate 6 hours or overnight. May also roll out thin. Spread jelly over dough. Reroll, then refrigerate. Slice thin. Bake at 350° for 10 to 11 minutes.
Pour melted sauce over dry mixture. Stir to coat real good. Cook in microwave on High heat for 2 minutes. Stir and cook 2 more minutes. Drain on paper towels. Store in container with tight fitting top.
Place chops in a baking dish and sprinkle with salt and pepper. On each chop, place a slice of lemon, cut about 1/4-inch thick. Sprinkle 1 teaspoon brown sugar over each chop.
Slice avocados in half lengthwise; remove pits. Scoop out pulp with a spoon into a small bowl. Mash with a fork until smooth. Add lemon juice, onion, tomato and salt to bowl; mix well. Add sour cream, red pepper flakes and cilantro to bowl; mix well. Spoon guacamole into a serving bowl. Serve with tortilla chips or quesadillas.
Mix honey, eggs and vanilla; beat well. Sift together flour, baking powder and salt; add with dates and nuts. Spread in greased 12 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Cool in pan. Cut in 3 x 1-inch bars, roll in sugar. Makes 39 bars.
Beat eggs, oil and vanilla until foamy. Mix dry ingredients, add to egg mixture. Add nuts and apples; mix. Bake 1 hour at 350° in 13 x 9-inch pan.
Preheat oven to 350°. Preboil broccoli (or cabbage or white asparagus). Pour off water or place in strainer. Place drained vegetable on ham and roll up. Place cheese on top. Place roll-ups in baking dish and bake until cheese is melted.
Grate orange rind, then squeeze juice. Put shortening, juice, water and rind in bowl and mix. Add rest of ingredients. Bake in well-greased loaf pan at 350° for 45 minutes.
Take eggs and put in small saucepan. Cover with cold water. Bring to a good boil. Turn off burner and leave eggs for 10 minutes or longer. Peel under cold water. Mash with butter, salt and pepper. Enjoy.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 9 x 13-inch pan. In large bowl, combine sweetened condensed milk, water and extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Pour half the cream mixture over cake; arrange half the peaches on top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Refrigerate leftovers.
Combine broccoli and onion with fried, drained bacon, raisins and sunflower seeds. Mix mayonnaise, sugar and vinegar. Add to broccoli mixture and toss.
Break spaghetti into 1-inch pieces; cook and drain. Do not overcook. Saute mushrooms in margarine. Remove skin and bones from chicken; cut into large pieces. Turn into buttered casserole dish. Sprinkle with cheese. Bake 40 minutes at 300°. Serves 8.
Preheat oven to 325°. Combine graham cracker crumbs, cocoa, 2 tablespoons sugar and butter (or margarine), mixing well. Spread evenly over bottom and sides of 9-inch spring-form pan (or two 9-inch pie pans). Refrigerate crust while preparing filling.
Put bacon slices on bottom of greased casserole; add onion. Mix 1/4 cup of milk to cream of mushroom soup. Pour this on top of bacon and onion. Add sliced hard-boiled eggs, 2 cups of grated Cheddar cheese, salt and pepper. Bake at 350° for 15 to 20 minutes, until hot. Serve on English muffins or toast.
Preheat oven to 375°. Make ground beef into 12 thin patties. Sprinkle with salt and pepper. Place one onion slice on each of 6 patties. Evenly divide dill slices over onion slices. Top each patty with one of remaining 6 patties, pressing edges together to seal. Place in a baking dish. Combine undiluted tomato soup with Worcestershire sauce. Spoon over meat. Bake 40 to 45 minutes. Serves 6.
Saute green pepper, onion and mushrooms in margarine until tender. Stir in soup (undiluted), milk and Velveeta cheese. Cook until well blended. Place 3 noodles in a greased 9 x 13-inch pan and cover with half of the soup mixture and half of the chicken. Repeat the two layers of noodles, soup and chicken. Top with Parmesan cheese. Cover lightly and bake in a 350° oven for 30 to 40 minutes.
Mix all (but 1/4 cup chopped nuts) and shape in ball. Wrap in plastic wrap; freeze for 15 minutes. Remove; roll in remaining nuts. Store overnight in refrigerator.
Bake devil's food cake; cool. In trifle bowl or large glass bowl, crumble 1/2 of cake. Next, layer with chocolate pudding, then Cool Whip and then layer with three crumbled Heath bars. Repeat process again, ending with Cool Whip and sprinkle with Heath bars. Chill and serve. Serves about 12.
In bowl, stir together soup mix, cornstarch, water and soy sauce until smooth. In a 10-inch skillet or wok over medium-high heat, in 1 tablespoon of hot oil, stir-fry half of the chicken until browned. Remove. Repeat with remaining chicken.
Brown meat and drain. Mix together the soups, milk, chilies and tomato sauce.	Heat until bubbly. Mix with meat. Layer Fritos on bottom of pan. Layer meat mixture next. Top with cheese. Place in oven until cheese is melted.
Mix chicken soup, mayo, lemon juice, water, dried onion chips, salt, pepper and curry to taste. Spread bite size, partially cooked chicken over a layer of green beans. Pour mix over chicken and beans. Cover with crackers. Sprinkle Cheddar on top. Bake at 300° for 40 minutes.
Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined flour and baking powder; mix well. Stir in remaining ingredients. Drop teaspoonfuls of dough onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until lightly browned.
Mash potatoes. Add margarine, sugar and nutmeg. Form potatoes into balls and roll in cornflakes. Place in a greased baking dish and bake at 375° for 25 to 30 minutes.
Saute onions & bell pepper in oil until yellow. Drain and add ground beef, fry until it falls apart. Stir in the rest of the ingredients. Pour into greased 2 qt. casserole dish, cover & bake at 350 for 1 hour, 15 minutes uncovered.
Cook together eggs and eggplant, then mash. Add other ingredients. Pour ingredients into a greased casserole dish. Bake until light brown at 350°.
Combine all ingredients. Let stand overnight in refrigerator. Bake at 350° for 1 hour and 15 minutes.
Press excess moisture from potatoes and place in greased deep dish pie pan. Pour melted butter over and bake 30 to 45 minutes at 425°.
Trim excess fat from ribs. Cut into 6 portions. Place in baking dish. Combine remaining ingredients; pour over ribs. Cover and let stand 15 minutes. Bake, uncovered, at 350° for 1 1/2 hours. Remove cover; baste. Bake 1/2 hour. Spoon off excess fat and serve.
Mix all dry ingredients together. Add egg and milk and beat until smooth. Dip frankfurters in batter and fry in deep oil until brown.
Pour boiling water with soda over figs. Let stand 10 minutes. Rinse in cold water and drain. Measure 4 cups sugar and only enough water to dampen sugar. Bring Karo to a boil and add figs. Boil 15 minutes. Set aside 10 to 12 hours. Boil 30 minutes or until syrup looks like honey.
Combine ingredients in order. Mix for about 5 minutes. Put in ungreased tube pan. Bake at 350° for 1 1/4 hours.
Cream sugar, shortening and eggs. Spoon flour into dry measuring cup, level off and pour measured flour onto a square of waxed paper. Add salt and soda to flour and stir to blend. Add blended dry ingredients to creamed mixture; and mix well. Divide Dough into 3 portions for variations listed. Bake at 350 degrees for 12-15 minutes. Yields 6-7 Dozen.
Mix dry ingredients, cut in shortening with pastry blender or two knives until consistency of coarse meal. Stir in milk to make smooth dough. Turn onto floured board, pat or roll lightly to 1/2 inch thickness. Cut in rounds. Bake on ungreased sheet at 450 degrees for 10 to 16 minutes.
In a large mixing bowl, combine cake mix, pudding and wet ingredients. Mix well. Fold in chocolate morsels. Pour into greased Bundt pan. Bake at 350° for 55 minutes.
In mixing bowl, cut butter or margarine into flour until crumbly. Stir in 3/4 cup of the peanuts. Press mixture evenly the bottom of a 13 x 9 x 2-inch baking dish. Bake in a 350° oven for 20 minutes. Cool.
Sift flour, baking powder, salt and paprika. Add corn and beaten egg yolks. Fold in stiffly beaten egg whites. Drop by spoonfuls in hot grease and fry until brown. Serve with honey.
Melt butter and oil in pan. Mix bread crumbs, cheese, salt and pepper; blend. Mix oil and eggs together. First dip fish in flour, then in egg mixture; drain and coat with bread crumbs. Fry in hot butter and oil for 3 to 5 minutes. Melt 4 tablespoons butter in frying pan; add lemon juice, mix, then serve over filets.
Combine all ingredients except soup; form into loaf. Bake for 1 hour. Pour soup over loaf. Bake 20 more minutes. Yields 6 to 8 servings.
Cut corn off of the cob to equal 1 gal. Add all ingredients into a large pan. Cook at low heat until done. This recipe varies depending on how sweet and how hot you want it. Just add more or less vinegar or sugar or bell pepper to suit your taste.
Dissolve Jell-O in hot water. Cool to lukewarm and add vinegar. Add rest of ingredients. Pour into oiled mold; chill until firm.
Blend tomatoes and heat in a double boiler for 30 to 45 minutes, stirring once in awhile.
You will also need 6 clean, new flower pots, 6 plastic flowers and 6 gummy worms.
Microwave Directions: Power select: High Medium, Medium-stand approximately cooking time 35 minutes. Yields about 6 servings.
Prepare pudding mix according to package directions. Stir in almond extract. Spread preserves on one side of cake slices. Place a layer of cake slices in bottom of a large glass serving bowl, preserves side up. Sprinkle with sherry; spoon pudding over cake. Repeat layers, ending with pudding. Cover and refrigerate until chilled.
Combine bread and butter. Cook slowly until crumbs are coated. Remove from heat. Add peanuts and mix well. Add carrots to mixture. Sprinkle with oil and vinegar. Serve on lettuce leaves. Serves 6.
Dissolve gelatin in 1/4 cup cold water. Let stand 5 to 7 minutes. Add 1/2 cup boiling water. Stir until dissolved. Add remaining ingredients. Stir until sugar is dissolved. Pour into ring mold.
In 1 1/2-quart casserole, mix soup, milk, vegetables, chicken, Worcestershire and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes or until done.
Prepare corn meal to make a thin cake of corn bread, 3/4 inch thick. Bake, crumble and set aside. Mix all ingredients together and toss.
Mix cornstarch and salt with water. Boil until thickened. Remove from heat. Add 2 tablespoons Jell-O (dry) or 1/2 box to mixture. Cool. Put berries in baking shell; pour mixture over berries. Chill in refrigerator. Top with whipped cream.
Combine pumpkin pie mix, nut bread mix, egg and raisins. Stir until just moist. Spoon into greased medium muffin cups, filled about 2/3 full. Sprinkle tops with sugar and cinnamon mixture. Bake at 400° for 15 to 20 minutes or until golden brown. Serve warm. Makes about 30 muffins.
Combine oil, onion and garlic in an 8-inch square glass baking dish and cook 3 minutes. Stir in zucchini, seasoned salt and oregano. Cover and cook 3 minutes; stir. Cook additional 3 minutes. Stir. Let stand covered 5 minutes before serving. (Cook in microwave.)
Combine sweet potatoes, sugar, milk, butter, eggs and vanilla. Mix well. Spoon into a lightly greased 2-quart casserole. Combine coconut, brown sugar, flour, 1/3 cup melted butter and pecans, mixing well. Sprinkle over top of sweet potatoes. Bake at 375° for 45 minutes or until golden brown. Yields 10 servings.
Flatten crescent rolls in 10 x 15-inch pan. Pour Eagle Brand over roll and sprinkle dry coconut pecan frosting mix over that. Melt margarine and drizzle over frosting mix. Bake at 400° for 12 to 15 minutes. Cool. Cut into bars and serve!! Piano recital students and parents enjoyed them!!
Toss spinach, mushrooms and oranges. Just before serving, add French fried onions and dressing; toss gently. Serve immediately.
Mix together and top with 1/3 cup melted butter and 3 cups crushed corn flakes.
Combine butter, oil and sugar in large mixing bowl; beat well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add flour, baking soda and cream of tartar. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Flatten with bottom of a glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Cool on wire racks. Makes 6 to 7 dozen cookies.
Combine all ingredients together. Bake at 350° for 1 hour or until done.
Cook noodles; drain. Brown meat; drain. Pour tomato sauce over meat. Bring to a boil; set aside. Put cooked noodles in a greased 9 x 13-inch pan. Blend cream cheese, cottage cheese and sour cream. Add onions and green pepper. Spread over noodles. Pour meat mixture over top. Bake 30 minutes at 350°.
Mix butter, sugar and syrup. Heat in a saucepan. Bring to a slow boil.	Stir constantly (approximately 5 minutes). Remove from heat.	Add 1/4 teaspoon soda; stir. Place popcorn on a large cookie sheet or baking pan that has been sprayed with Pam.	Pour syrup mixture over the popcorn. Bake 1 hour at 250°. Stir every 15 minutes.
Trim fat from pork and cut into serving pieces. You may brown if desired. Add small amount of water and cook slowly 1 hour. Empty can of kraut and the cabbage into the kettle with pork. Add the scrubbed unpeeled potatoes. Cook slowly 1 hour. I usually cook the pork, kraut and cabbage for 15 minutes before I add the potatoes. This is a German dish. Serves 4. Can double recipe.
Cover raisins with hot water and let stand five minutes. Grease pan. Sift together dry ingredients. Rub in shortening with fingertips. Add caraway seed. Dry raisins with paper toweling and add. Mix beaten eggs and buttermilk lightly with fork. Stir into flour mixture to make a soft dough.
Preheat oven to 400°. Measure oatmeal into bowl; stir in melted margarine; mix well. Stir in eggs and sweetener; add mixture of flour, baking powder and salt alternately with the combined milk and vanilla. Add raisins. Drop onto cookie sheet from level teaspoon; bake until golden brown (about 10 to 15 minutes). Yield: 4 dozen cookies. Thirty-six packets artificial sweetener = 1 1/2 cups sugar.
In a mixing bowl, combine salsa or taco sauce, bread crumbs, chili powder and salt. Add ground beef; mix well. Shape meat mixture into 4 (3/4-inch) thick patties. Arrange patties in an 8 x 8 x 2-inch microwave-safe baking dish. Cover loosely with waxed paper. Microcook on 100% power (High) for 3 minutes. Drain off fat. Give the dish a half turn and turn meat patties over. Cook on High for 3 to 5 minutes more or until no pink remains. Place lettuce on buns. Top with cooked meat patties and process cheese spread. Pass additional salsa or taco sauce with burgers. Makes 4 servings.
Melt oleo in small saucepan. Stir in sauces and garlic; keep warm. In a large roasting pan, mix popcorn, corn chips, pretzels, soy beans and noodles. Stir in oleo mixture to coat. Bake in preheated 250° oven for 45 minutes, stirring occasionally, until dry. Cool. Store in airtight container. Makes 9 cups.
First layer- Mix flour, butter and pecans in 9 x 12 pan. Bake at 350 degrees for 10 minutes, cool.
Blend cream cheese and sugar until fluffy. Cut crusts off bread and flatten each slice with rolling pin. Spread cream cheese lightly on each slice. Roll up each slice of filled bread. Dip lightly into melted butter; roll in sugar with cinnamon mixed in. Place on cookie sheet and bake for 15 to 20 minutes at 350°, until bottoms are brown. Cool and serve.
Combine and place on 14-inch square pan. Bake at 225° to 300° for 2 hours. Stir often and test. Yield: 13 to 16 cups.
Combine sugar, corn syrup, water and salt in a saucepan. Boil until it spins a thread or to hard ball stage (252°). Beat until stiff egg whites. Pour boiling hot syrup in a thin stream over egg whites beating constantly until stiff like bread dough. Roll out on wax paper sprinkled with confectioners sugar. Roll with rolling pin until quite thin. Spread with peanut butter and roll up in long roll. Allow to stand until firm; cut into desired length.
Beat together eggs, pumpkin, oil and water. Sift together flour, sugar, baking soda, salt and spices. Fold dry mixture into pumpkin mixture. Add nuts and raisins.
Brown hamburger and onions. Drain. Add brown sugar and barbecue sauce and pork and beans. Pour into large casserole. Top with biscuits; sprinkle cheese on top. Bake at 350° for 30 minutes or until biscuits are done.
In medium bowl, combine mayonnaise, catsup, onion, Worcestershire sauce, vinegar, lemon juice, salt and pepper. Chill 30 minutes. In center of salad platter, heap crab. Circle with lettuce, egg, cucumber and tomato slices. Pass the dressing separately. Serves 4.
Thaw potatoes completely. Melt margarine and pour over potatoes (in large baking 9 x 13-inch dish). Stir in sour cream, cheese and soup. Top with crushed corn flakes. Bake at 350° for 1 hour.