HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. In a large bowl, combine first 3 ingredients and egg yolk (save white). Blend well. Stir in flour and salt. Blend well. Shape into 1-inch balls. Slightly beat egg white. Dip balls in egg white, then roll in nuts. Place 1-inch apart on ungreased cookie sheet. Press deep indentation in center of each cookie with thumb. Bake at 375° for 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet. Cool. Fill centers with jam or jelly.
Preheat oven to 350°. Combine flour, butter and 1/2 cup powdered sugar. Mix and press into ungreased 13 x 9-inch pan. Bake 20 minutes. Meanwhile, mix eggs, sugar, salt and lemon juice. Fold in 1/4 cup flour and baking powder. Pour onto hot crust; bake 25 minutes longer. Cool; cut into squares and sprinkle with powdered sugar.
Brown meat and onion in a large pan. Add tomato juice, beans and ketchup. Add seasonings to taste: onion, salt and pepper. Cook slowly one hour, then add 1/3 pound mostaccioli noodles. Cook slowly, stirring frequently until noodles are done.
Melt butter in pan (9 x 8-inch). Mix together flour, sugar, milk and baking powder. Put fruit over butter, then pour in mix. Bake until golden brown.
Crumble cornbread into a large bowl. Add white bread, jalapeno peppers and juice; toss to mix. Heat bacon drippings in a large skillet over medium-high heat. Add onions and celery. Cook 3 minutes, stirring twice. Add water, salt and black pepper. Reduce heat to medium, cover and cook 5 to 7 minutes. Celery is crisp-tender. Add bread to mixture. Stir in broth a little at a time until well blended and stuffing was moist as desired. Spoon into turkey or bake in a greased 4 quart baking dish in 350° oven about 30 minutes until heated through. Makes 14 cups, enough for 12 to 15 pound turkey. My husband loves this, he doesn't like chicken in his dressing.
Saute onion and celery in oleo. In a separate pan, cook broccoli 5 minutes and drain. Mix together onion, celery, cooked rice and broccoli. Pour into casserole. Mix Cheez Whiz and cream of mushroom soup. Pour over top. Bake for 45 minutes at 350°.
Mix syrup, water and sugar, bringing to boil. Add warm peanuts. Cook 7 minutes, then add soda. Then spread on baking sheet or foil paper.
Melt margarine, cool; add cocoa then add remaining ingredients and blend well. Bake in unbaked pie shell at 325° for 35 minutes until pie is firm in middle.
Rinse and drain all beans and peas, black beans separately. In a big pot, cook beans and peas with ham bone for 3 hours. Cook black beans separately, then drain and add to other beans. Remove ham bone. Add veggies and salt. Cook another hour. Yummy!
Drain excess liquid from beans and dump into casserole dish. Add mustard, barbecue sauce and molasses. Stir until mustard, sauce and molasses are evenly distributed. Bake in a preheated oven at 375° for about 45 minutes, until beans have "cooked down." Sprinkle with grated cheese and broil until brown. Sprinkle on crushed red pepper to taste. (The "heat" can also be adjusted by the variety of barbecue sauce used.) Serves 4 as side dish or two as main dish.
Stir salt and flour together in large bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water slowly and toss with a fork until dough begins to stick together. (May not need to use all the water in humid summer weather.)
Cut biscuits into quarters. Combine 3/4 cup sugar and 1 tablespoon cinnamon. Put into bag. Add biscuits. Shake until biscuits are covered. Drop into greased Bundt cake pan. Combine remaining ingredients in saucepan. Bring to a boil. Pour over biscuits. Bake at 350° for 35 to 40 minutes.
Melt butter. Mix in sugar and milk. Make into small balls and chill. Mix paraffin and chocolate bar. Melt them and dip chilled candy into the chocolate mixture. Place candy on wax paper and allow to harden.
Mix flour, salt and shortening. Add hot water a little at a time. Mix until firm. Let stand. Make rounds (testales). Roll out with a rolling pin (palote). Cook on hot griddle (comal) with low flame. Serve with meal or add butter.
Preheat oven to 350°. In large bowl, combine all ingredients, except 1/2 cup Colby cheese. Mix well. Place mixture into buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese and bake for another 3 to 5 minutes. Let stand 5 minutes before serving. Enjoy!
Drain oranges, measuring and reserving liquid. In a large serving bowl, add water to liquid to equal 2 c. Dissolve jell-o in boiling water. Add sherbet by spoonfuls, stirring until melted. Add measured liquid. Add Mandarin oranges. Chill until set. Makes about 10 c. or 16 servings.
Heat oven to 350°. Spray lasagna pan. Boil chicken; remove from water and set aside to cool. In same water, cook your noodles. Leave them al dente since they will cook in the oven as well. After the chicken cools, pull apart. Mix the soup and tomatoes in a bowl. When the noodles are done and the chicken is pulled apart, layer the ingredients in pan (noodles, chicken, onion, soup/tomatoes, cheese and chips). Cook until heated through and cheese begins to brown (30 to 40 minutes).
Sift together flour, baking soda and salt; set aside. Cream margarine. Add sugars gradually and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Add dry ingredients and beat until well blended. Stir in white chocolate chips, nuts and coconut. Drop by teaspoons onto ungreased baking sheet. Bake in 375° oven for 9 to 10 minutes or until golden brown.
Preheat oven to 375°. Mix ground beef with onion soup mix and form into 16 (1-inch) balls. Open rolls on a cutting board. Cut the 8 rolls down the middle, making 16 pieces. Press each one with palm of hand to flatten. Place meatball on wide side and roll up, bringing sides together. Put on greased cookie sheet and bake 13 minutes or until lightly browned. Serve with dipping sauce or other sauces!
Mix all ingredients. Bake 35 to 45 minutes in 350° oven in a 9 x 18-inch buttered pan.
Mix shortening, sugar and eggs. Add vanilla. Add dry ingredients; mix well. Add oats; mix well. Chill dough. Make into balls. Roll in powdered sugar. Place on cookie sheet; mash down. Bake for 8 to 10 minutes at 375°. Yields 5 dozen.
Make three layer casserole in a 9 x 13-inch pan lined with aluminum foil.
Mix cherry pie filling, crushed pineapple and sugar. Let sit overnight in the refrigerator. Next day, add bananas, marshmallows and nuts. Serve.
Heat oven to 350°. Grease and flour two 8 or 9-inch round cake pans or one 12 3/4 x 9 x 2-inch pan. Sift together flour, sugar, baking powder, baking soda, salt and cocoa into a medium size mixing bowl. Add butter, milk and vanilla. Beat 2 minutes at medium speed with an electric mixer or 300 strokes by hand. Scrape sides of bowl often. Add eggs and beat 2 minutes longer. Pour batter into prepared pans. Bake 8-inch cakes 35 to 40 minutes, 9-inch cakes 30 to 35 minutes and oblong cake 45 to 50 minutes until top springs back when lightly touched with finger. Cool on wire cake racks 10 minutes before removing from pan. Remove from pan and cool completely before frosting. Use frosting of your choice.
Pound veal with meat hammer or edge of heavy saucer. Season with salt and pepper. Beat egg and 1 tablespoon of water. Dip veal in egg mixture, then in bread crumbs. Brown in shortening (use more if necessary). Arrange veal in shallow baking dish (12 x 8 x 2-inch). Mix soup, water, onion, garlic and thyme; pour over veal. Top with Mozzarella and Parmesan cheese. Bake at 350° for 39 minutes.
Cook bacon first. Then put bacon in with broccoli, red onion, raisins, mayonnaise and salt and pepper. That is all to this. Oh, don't forget to mix the salad. Serves 5 to 10.
Cook and stir mushrooms in butter for 5 minutes. Stir in lemon juice. Remove from heat. Beat cream cheese and peanut butter until fluffy. Stir in mushrooms and cover. Refrigerate for 1 hour. Fry bacon until crisp; drain and crumble. Shape cream cheese mixture into a ball. Roll ball in bacon and onions; cover. Refrigerate until serving time.
Cream brown sugar and shortening, then add 1 egg. Mix well and add the coffee. Sift together the flour, baking powder, salt, soda and cinnamon and stir into liquid. Blend in raisins and nuts. Spread in 9x13 greased baking pan and bake at 350 degrees 18-20 minutes. Frost when cool if desired.
Line bottom of casserole with squash. Dice pimento on top. Toast and add to soup, milk, 1/2 cup almonds and grated onion. Pour over squash. Top with crushed crackers and melted butter. Bake at 375° until brown.
Slice potatoes and brown meat. Layer all ingredients in a crock-pot. Add all the liquid from the canned vegetables. Cook until potatoes are done.
Saute onion and celery in margarine until tender. Add flour. Stir in broth; cook for 5 minutes. Add cream of mushroom soup and cream; remove from heat. Add turkey, mixing lightly. Cook spaghetti according to directions. Place spaghetti in bottom of 2-quart casserole dish. Pour on turkey mixture, then top with cheese and bread crumbs mixed together. Bake in a 350° oven for 30 minutes.
In a large Dutch oven or kettle, brown beef and onion. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. May be put in crock-pot. Top with shredded Cheddar cheese and serve with tortilla chips, if desired. Yields 10 servings.
Mix all ingredients together. Form into 3/4-inch balls and freeze until ready to use. Bake for 12 to 15 minutes at 400°.
Saute artichokes in garlic and olive oil. In bowl, mix eggs and cheese. Mix with sauteed artichokes. Pour into pie shell, cover with another pie shell, put slits in top. Bake at 350° for 1 hour.
Spread 4 cups sliced potatoes in bottom of greased baking dish. Combine remaining ingredients, 3/4 teaspoon salt and a dash of pepper. Pour half mixture over potatoes. Repeat layers and cover. Bake in a 350° oven for 1 hour. Uncover and bake 30 to 35 minutes longer. Serves 8.
Mix in medium saucepan. Heat over medium heat until bubbling for 10 minutes. Stir frequently.
Cook sausage; drain fat. Add spaghetti sauce and simmer for 10 minutes. Mix eggs and cottage cheese. Shred or grind Mozzarella cheese. In a pan, spread a little of meat sauce on the bottom, then spread egg roll wrappers in one layer; add 1/3 of meat sauce, 1/2 cottage cheese mixture and 1/3 of Mozzarella cheese. Repeat one more time. Spread one more layer of egg roll wrappers, meat sauce and Mozzarella cheese. Sprinkle generous amount of Parmesan cheese on top. Bake at 350° for 30 minutes.
Combine sugar, butter, milk and Marshmallow Creme in a saucepan. Heat slowly to a boil, stirring frequently. When mixture boils vigorously, boil for 4 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add vanilla and peanut butter. Add nuts. Mix well. Pour into buttered 9 x 9 pan. Cool. Makes approximately 3 pounds.
Parboil 1 head of cabbage. Boil brown rice. Roll rice into leaves of cabbage. Pour one can of marinara sauce over pan of cabbage rolls. Bake at 350° for 45 minutes.
Combine all ingredients except bread; mix well. Spread each slice with butter mixture. Place on ungreased cookie sheet. Bake in preheated oven at 400° for 12 to 15 minutes or until golden brown. Makes 10 to 12 servings.
Cream butter and sugar; add egg yolks. Add milk and flour alternately. Mix well and fold in beaten egg whites. Bake at 350° for 1 1/2 hours. A wonderful holiday treat!
Mix sugar, baking soda, 1/2 stick margarine, 1 teaspoon vanilla, eggs, flour, pineapple and walnuts together by hand. Grease a 13 x 9-inch pan with a little butter. Bake at 350° for 35 to 40 minutes.
Place chicken in baking dish sprayed with Pam. Bake, covered, 15 minutes in preheated oven at 450°. Combine all other ingredients except cheese; cook, stirring constantly, until thickened. Pour sauce over chicken. Top with cheese. Bake 5 minutes, uncovered. Garnish with parsley. Serves 4.
Cook unpeeled potatoes until nearly done. Peel and slice into a large baking dish. Add onion, green pepper, cheese, parsley and pimento. Cover with milk and butter; top with cornflakes. Bake at 350° for 1 hour. Makes 12 servings.
Mix in order listed. Bake at 325° for 1 hour and 20 minutes in greased pans. Makes 3 small loaves or 2 regular loaves. Fill pans 2/3 full.
Mix together and pour into two 9-inch skillets. Bake at 350°.
Layer ingredients in order in large bowl with tight fitting lid. Do not stir until ready to serve. May be made overnight and stored in refrigerator. Serves 6 to 8.
Brown ground beef; drain. Add other ingredients. Cover. Simmer 30 minutes. Serve on split buns.
Beat butter at medium speed with electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each. Stir in vanilla.
Mix first 5 ingredients, shredding cabbage and chopping pepper and onion; set aside. Mix oil, vinegar, sugar and mustard seed in a small saucepan and bring to a boil. Stir to mix and pour over cabbage; mix well and chill.
Chop or cut all fruit to desired size. Chop walnuts. Chop or cut candy or omit. Combine all ingredients and chill.
Brown hamburger and sausage; drain. Alternate layers in crock-pot: hamburger, sausage, noodles, soup, sauce, onion, pepperoni and cheese. Heat 4 hours on low.
Stew chicken in 1-quart salted water until tender. Cook chopped onion with chicken. Cool, pour broth off and debone. Place deboned chicken in baking dish. Add cream of cream soup and 1 cup chicken broth. Combine remaining ingredients for batter. Pour batter over and bake in 350° oven for 30 minutes or until golden brown. Pour 1/2 cup broth over pie when taken from oven. Extra broth may be used as a gravy or sauce.
Preheat oven to 350°. Thoroughly combine all ingredients except hash browns. Place hash browns in a greased 2 qt. baking dish. Add mixture to hash browns and stir until well mixed. Bake at 350° for 45 minutes.
Set 1/4 cup of stuffing aside. Mix all other ingredients and put in casserole dish. Sprinkle 1/4 of stuffing on top. Bake at 350° for 25 minutes or until done.
Arrange cooked Brussels sprouts in shallow (1 1/2-quart) baking dish. Combine oil, vinegar, sugar, salt and pepper; blend. Pour over Brussels sprouts and sprinkle with cheese. Cover and bake in preheated moderate oven (350°) for 15 minutes until tender or lightly brown. Makes 3 to 4 servings.
Heat oven to 400°. Spray square pan with nonfat cooking spray (8 x 8 x 2-inch or 9 x 9 x 2-inch). Measure all ingredients in order listed in bowl; stir just until flour is moistened. Batter should be lumpy. Spread evenly in pan. Bake in an 8-inch pan 45 minutes or a 9-inch pan 35 minutes or until golden brown. Serves 9 to 12.
Brown hamburger and onion. Drain. Stir in chilies and sauce. Spoon into baking dish.
Boil ziti and drain. Mix Ricotta cheese with eggs and parsley. Layer 1 large aluminum pan with sauce, then add a layer of ziti. Next add layer of Ricotta cheese mixture then a layer of Mozzarella (sliced thin). Add sauce and repeat layers. Sprinkle each layer with Locatelli cheese to taste. Cover and refrigerate overnight. Bake at 350° for 2 hours. Test center.
Put all ingredients into blender. Cover and blend at high speed for 1 minute, stopping once to stir down. Bake on ungreased griddle, using 1/4 cup batter for each pancake. Makes 20 (4-inch) pancakes.
Spread 1 tablespoon tomato sauce over each pita round. Sprinkle with oregano. Top with Mozzarella cheese. Set pizza under broiler about 4 inches from heat and broil until cheese bubbles (3 minutes).
Beat eggs well. Add sugar, beating often. Add butter, syrup and vanilla. Arrange pecans in pie shell. Pour mixture over pecans and bake 35 minutes at 350°.
With mixer, cream together butter and sugar. Gradually add flour and salt. Add vanilla. Mix until smooth. Beat in nuts. Shape into balls approximately 1/2 inch diameter. Gently flatten partially with the back of a spoon. (I keep back of spoon lightly coated with flour.) Do not flatten too much. Bake on ungreased cookie sheet 15 to 20 minutes at 375 degrees. Do not brown. When moderately cool, roll in sifted powdered sugar.
Put 18 marshmallows in pan with crushed pineapple. Cook on low heat until marshmallows melt. Set aside and cool. Put milk in small bowl and whip until it forms stiff peaks. Fold pineapple mixture into whipped milk. Mix well. Put in baked 9-inch pie shell and refrigerate for 24 hours before cutting.
Combine cooked macaroni, onion, celery, carrots and egg whites only. Then mash egg yolks. Add sugar, Miracle Whip, vinegar, salt, mustard and evaporated milk; mix well. Add to macaroni mixture and chill overnight. Stir before serving.
Cream cheeses together first, then add other ingredients. Mix just long enough to blend together. Garnish with what you like.
Mix all together; keep in jar. For one cup of tea, use two heaping teaspoonfuls of mix. For 6-cup teapot, use 1/2 cup of mix.
Cut sausage into 1 inch pieces. Rinse sauerkraut; add sugar and sausage. Simmer 30 minutes.
In skillet, brown chops. Blend soup and water and sour cream. In 2 quart casserole, alternate layers of potatoes, soup mix, salt, pepper and onion. Top with chops. Cover and bake at 375° for 1 1/4 hours. This can be put in microwave, leaving out the chops until the final 4 minutes of cooking. Cook on Medium-high for 30 minutes. Stir every 10 minutes.
Bring water to boil. Add grits; cook until thick, then add a little of the hot mixture to egg and milk. Then add cheese, margarine, salt and garlic powder; mix until smooth. Pour into baking dish. Bake at 350° for 30 minutes. Will serve 6.
Drain spinach. Squeeze out excess water and mix all ingredients together. Chill for a couple of hours or overnight.
Put first four ingredients in saucepan. Cook until thick, stirring occasionally. When cool, refrigerate until set. Fold in pineapple, then fold in stiffly beaten egg whites. Put mixture into baked pie shell. Refrigerate. Decorate with cherries.
Using pastry blender, mix flour, sugar, spices and shortening until crumbly. Reserve 1 cup crumbs for topping. Dissolve soda in milk. Add to crumb mixture and stir until well blended. Put batter in 9 x 13 pan and top with reserved crumbs. Bake at 350° for 35 minutes.
Mix ingredients together. Pour into a casserole dish. Cover with lid. Bake at 375° for 1 hour.
Beat eggs, then add rest of ingredients. Bake at 350° for 1 hour.
Bring water and butter to the boiling point. Sift flour and salt into liquid. Stir until a ball is formed which slips from the side of the pan. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each egg is added.
Mix in double boiler, sugar, flour and salt. Stir in milk; cook 15 minutes, stirring constantly until thick. Add egg yolks and cook 3 more minutes. Add butter; cool and add vanilla. Add chocolate or coconut if desired.
Layer as listed in microwave-safe deep casserole dish (spread softened cream cheese). Cover and microwave until cheese melts.
Mix rice, sugar, pineapple and vanilla. Stir in marshmallows and cherries. Fold in whipped cream.
Mix first 5 ingredients into a batter. Peel and slice onion and separate into rings. Dip rings into batter and drop in hot oil right away. It's best to make batter ahead and let set a bit. Take fork to handle onion rings and drain on paper toweling; sprinkle with a little salt or seasoned salt. Eat soon after.
Cream the butter. Gradually add 1 cup sugar and beat until light and fluffy. Beat in eggs and vanilla. Fold in sour cream. Combine flour, baking powder, soda, nutmeg and salt. Gradually blend into creamed mixture. Fold in cranberries and nuts. Fill 2 1/2-inch diameter paper-lined muffin cups half full. Top each muffin with a mixture of the final two ingredients. Bake 20 to 25 minutes in a 400° oven.
Heat oven to 375°. Grease a 13 x 9-inch baking pan. Combine first 4 ingredients in saucepan. Heat to bubbly stage, stirring. Remove from heat and set aside. Beat margarine, sugar and vanilla until fluffy. Reserve 2 cups. Press rest into baking pan. Spread raisins and sauce over the top. Then sprinkle reserved crumbs over top. Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars.
Brown meat and drain. Melt Velveeta cheese and add Rotel. Add meat to mixture and a can of water. Let ingredients simmer. When soup is warm throughout, add cans of minestrone soup.	Reheat soup. Pour over fritos. Serves 8. (Cut in half for fewer people.)
Place dry milk, sugar, coffee powder, cocoa powder and cinnamon in a blender container. Cover and blend until very fine. Store in an airtight container in a cool place.
Fry pork sausage until brown. Drain well. Melt cheese and add other ingredients. Spread on bread. Bake at 400 degrees for 12 to 15 minutes.
Cook and drain broccoli; saute onions, celery and mushrooms in butter. Melt garlic cheese on soup. Combine all ingredients in a casserole and bake at 350° until hot through (about 30 minutes). Top with Ritz cracker crumbs.
In heavy 4-quart pot, melt butter over medium heat. Add onions, celery and garlic. Saute until soft. Add artichokes and sprinkle with flour. Stir to coat, but do not brown. Gradually add broth, stirring constantly. Add next 4 ingredients and simmer, covered, for 1 hour. Add oysters, with liquid, and sherry. Simmer 10 minutes. Do not boil. Stir in half and half and milk. Cool and refrigerate for 8 hours. Before serving, heat slowly over low heat. Serves 8 bowls or 16 cups.
Mix 1 1/2 c of the flour, sugar, salt and undissolved yeast in large bowl. Cut margarine into small pieces; combine with milk and water. Heat until warm (105-115 degrees). Stir into dry ingredients. Stir in eggs, almonds, peel, nutmeg and enough remaining flour to make soft dough. Grease top of dough and cover tightly; refrigerate 2 to 24 hours.
Cook noodles and drain. Preheat oven to 350°. Saute garlic in butter and add onion. Combine all ingredients. Bake in a greased 10 x 6 baking dish for 25 minutes.
Pour pie filling into buttered 9 x 9-inch pan. Sprinkle cake mix over pie filling. Drizzle the melted butter over all. Bake in preheated 350° oven for 45 to 50 minutes. Serve warm with "plain" whipped cream or ice cream.
Chop cauliflower. Chop broccoli or break apart. Chop onions and celery; mix well. Add remaining ingredients. Mix cole slaw mix as instructed. Toss. Chill.
Melt margarine; add flour and pecans. Spread into 9 x 13-inch pan. Press evenly and bake at 325° for 15 minutes. Cool.
Mix together all ingredients. Pour into well oiled, greased hot pan. Bake at 425° for 20 minutes.
Slice eggplant 1/4-inch thick. Dip slices into bowl with beaten eggs then coat eggplant with mixture of bread crumbs, salt and pepper. Fry in hot olive oil. When lightly browned remove from oil and drain on paper towels.
Saute sausage, onion and celery; drain. Add water chestnuts, mushrooms, rice, soup and water. Put in a 3-quart casserole. Bake for 1 hour, covered, then 15 minutes, uncovered, at 350°. Serves 6 to 10.
Cook rice as directed on box. Add rest of ingredients; mix well. Bake 1 hour at 350°.
1st Layer: Blend together cake mix, 2 eggs and butter; beat accordingly to directions of cake mix. Pour into oblong pan. Batter is very stiff.
Mix and place in 9 x 13-inch pan. You can substitute onion powder instead of onion. Bake at 350° for 1 hour.
Mix everything, except soda, in a large skillet. Cook until peanuts start popping, 6 to 12 minutes, and color starts to turn light brown. Set aside and add soda. Stir thoroughly and quickly. Pour into buttered pan and let cool. Break into pieces.
Chop the onion; toss the beef with the flour and 1 teaspoon salt. Heat the oil in a Dutch oven over medium-high heat. Add the meat, in batches if necessary, and brown it on all sides. Remove. Add the onion; cover and cook over low heat until softened, about 5 minutes. Return the meat to the pot with the stock and the marjoram. Cover and simmer until the meat is tender, 1 1/2 to 2 hours. Meanwhile, halve the carrots lengthwise and then cut them crosswise into 1-inch chunks. Add the carrots and the potatoes to the pot with 1/2 teaspoon pepper. Cook until the vegetables are tender, 45 to 50 minutes. Taste for seasoning and add more salt and pepper as needed.
Add all ingredients. Toss together. Spread on shallow cookie sheet. Bake at 275° for 45 minutes, until light brown. Reduce heat to 225° and bake until dry; stir occasionally.