HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Press in a 2-quart Pyrex pan. Add topping.
Cream shortening, sugar, egg, orange juice and rind. Sift all dry ingredients. Add to mixture. Blend milk in. Drop by teaspoon onto a greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Blend all ingredients and beat well. Pour into lightly greased 9 x 13-inch pan. Sprinkle with 1 package of yellow cake mix (dry) and 1 cup of chopped walnuts. Drizzle 1 stick of melted margarine over mixture. Bake at 350° for 50 minutes. Cool and frost with Cool Whip. Sprinkle chopped nuts lightly over Cool Whip.
Pound chicken until thin. Place 1 slice of cheese and ham on chicken. Roll and secure with toothpick. Dip in egg, then flour. Place in pan. Mix soup/sherry and pour over chicken. Sprinkle with Parmesan.
Thaw and drain crabmeat. Saute mushrooms in butter; drain and mix eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco. Fold in mushrooms, Jack cheese and crabmeat. Pour into 10-inch porcelain quiche dish (greased). Bake at 350° for 45 minutes or until golden brown. Let stand 5 minutes.
Chop dates and nuts in mixing bowl. Add egg and sugar. Melt margarine in baking pan. Add melted margarine; mix. Add flour, baking powder, salt and vanilla; mix. Bake in a 13 x 8 x 2-inch pan for 30 minutes at 300°.
In large pan bring pineapple and syrup to a boil. Remove from the heat. Stir in gelatin. Cool to room temperature. Stir in the buttermilk. Fold in Cool Whip and pecans. Pour into mold and chill 4 hours or overnight.
Combine flour, baking powder, sugar, shortening, baking soda and salt. Dissolve yeast in warm water. Add buttermilk; mix well. Add dry ingredients and mix thoroughly. Roll out and cut into biscuits. Place individual biscuits on cookie sheet and freeze. When frozen, pack 12 into Ziploc bags. Take out as many as needed for a meal. Allow to rise for 10 minutes. Bake at 400°. Makes 120 biscuits.
Drain all beans well. Combine with onion rings. Blend remaining ingredients and pour over bean mixture. Chill overnight.
Peel and wash vegetables. Cut meat into small size pieces. Dice all vegetables and place in slow cooker with meat and seasonings.
In medium saucepan, bring sugar, cocoa, milk and margarine to a full boil; boil 1 minute. Remove from heat; stir in peanut butter and vanilla. Add oats. Drop from teaspoon onto waxed paper; let set until cool.
In a No. 8 deep cast-iron skillet, place the solid Crisco. Melt over medium flame. Add ground chuck and cook until done, stirring frequently (about 20 minutes). Add diced potatoes and onions. Cover contents with hot water, salt, pepper, Worcestershire sauce and garlic powder. Cover skillet and cook over medium flame for about 30 to 40 minutes, or until potatoes are done.
Mix all ingredients together and bake at 350° for 30 to 40 minutes. I double recipe for a 9 x 13-inch pan.
Mix all ingredients. Refrigerate for 1/2 hour. Roll into balls. Bake on a cookie sheet 15 to 20 minutes at 375°.
Mix all ingredients together in 2-quart casserole. Cook at 350° for 45 minutes.
Mix all ingredients well. Corn and eggs provide all needed liquid. Drop by teaspoonfuls in hot oil until brown.
Brown steak in hot fat on all sides over medium heat. Add onion and garlic. Cook until golden. Stir in flour and add remaining ingredients. Mix thoroughly. Place in greased 3-quart casserole. Bake approximately 1 1/2 hours in a 325° oven until meat is tender. Serve over hot noodles. Serves 4 to 6.
Chill can of milk 3 or 4 hours. Dissolve jello in hot water. Chill until "sets up". Whip until light and fluffy. Add lemon juice and sugar. Whip chilled can milk and fold into jello mixture. Top with remaining crumbs. Chill until firm. Cut into squares and top with maraschino cherries, if desired.
Preheat oven to 350°. Combine first 5 ingredients and mix well. Sift flour and spices together. Mix into applesauce mixture. Pour into 9 x 5-inch pan sprayed with Pam spray. Bake 1 hour; cool 10 minutes before removing from pan. Let cool several hours or overnight for easier slicing.
Mix together and simmer for 45 minutes. Will keep well in refrigerator up to 3 months.
Brown sausage, pepper, onion and celery and drain real well to remove excess fat. Boil soup mix, rice and water for 7 minutes. Mix with sausage mix and put in a tightly covered casserole dish. Bake 1 hour at 350°.
In saucepan, combine all ingredients except vanilla. Cook, stirring, over medium heat until mixture comes to a full boil. Remove from heat; let stand 5 minutes, then add vanilla. Chill or serve warm with Cool Whip, cherry or strawberry sauce or plain.
Note: Need one 8-inch flower pot or plastic sand pail, plastic flower (poinsettia at Christmas) and plastic shovel.
Place in 9x13 pan in order and don't mix. Bake for 30-40 minutes.
Mix cucumbers, onions, salt and celery seed. Let set while dissolving 2 cups sugar in vinegar. Heat just enough to make sugar dissolve. Mix all together. Store in refrigerator or freezer. Ready to eat in 3 hours.
Mix together the powdered sugar and peanut butter, reserving 2 tablespoons of peanut butter for later. Spread the mixture and press into the bottom of crust.
Sprinkle uncooked rice on greased baking dish. Mix soups and water. Pour 3/4 of soup mixture over rice. Stir. Top rice with chicken. Cut margarine into chunks and place over chicken. Pour rest of soup mixture over chicken. Sprinkle with cheese and paprika. Bake at 275° for 2 1/2 to 3 hours. Before serving, brown, uncovered, under broiler, if needed.
Peel eggplant; cut into 3/4-inch cubes. Cook, covered, in boiling salted water 3 minutes and drain. Combine eggplant, croutons and half of cheese. Spoon mixture into a lightly greased 1-quart casserole. Combine milk, flour, salt, pepper and oregano. Pour over eggplant mixture and dot with butter. Cover and bake at 350° for 20 minutes. Remove cover and continue baking another 15 to 20 minutes.
Simmer squash in salt water for 5 minutes; drain. Add to onion, carrots, cream of chicken soup and sour cream. Melt butter and mix with herb stuffing mix. Put layer of stuffing mix on bottom of dish. Add vegetables, then a layer of stuffing mix on top. Bake at 350° for 35 minutes.
Mix together and roll into small balls. Bake at 400° for 15 to 20 minutes or until golden brown.
Mix and bake cake in a 9 x 13 inch baking dish according to directions on package. When cake is warm out of the oven, use handle of wooden spoon and poke holes in cake. Pour condensed milk and caramel topping over cake. Sprinkle with candy bar then top with cool whip. You may also crumble another candy bar on top of cool whip and drizzle a little of the caramel sauce over top to decorate.
Cook sausage; drain. Separate crescent rolls and put in pizza pan. Press over bottom. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat eggs. Add milk, salt and pepper. Pour over crust mixture. Sprinkle with Parmesan cheese over all. Bake at 375° for 25 to 30 minutes.
Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in a large zip lock bag. Stir together sugars, orange juice and cloves. Pour mixture over ham in bag. Close bag and soak at least 2 days in the refrigerator. Place ham in roasting pan, lined with enough foil to cover ham. Wrap tightly with foil. Bake at 200 degrees until heated through.
Combine all ingredients in blender with 8 to 10 ice cubes. Cover; blend on lowest speed. Makes 2 large glasses.
Mix crumbs, sugar and margarine in medium bowl. Press evenly into bottom of 13 x 9-inch pan; refrigerate.
Cut up potatoes in a large bowl. Add chopped onion, pepper and black olives. Add the oil, vinegar, black pepper and salt. Mix together. Add eggs last, cut into wedges.
Roll out biscuits and cut in half. Place 1/4 apple in center of each biscuit. Sprinkle with cinnamon. Roll biscuits around apples and place, seam side down, in baking dish. Heat margarine, water, white sugar and brown sugar to just melt. Pour over dumplings and bake 1 hour at 350°.
Mix flour with soda. Combine butter, sugar and pudding and beat until smooth. Beat in eggs; gradually add to flour mixture, then stir in oats and raisins. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Dissolve Jell-O in boiling water. Add cold water. Boil pineapple and sugar together until sugar dissolves. Add to Jell-O mixture. Congeal. Then add cottage cheese and Cool Whip. Add nuts, mix well. Set in refrigerator until firm.
Combine first 5 ingredients. Roll chicken in mixture and bake 20 minutes on each side at 400°. Blend soup and milk and pour over chicken. Bake for 20 minutes.
Brown steak in oil. Remove from skillet. Combine garlic, green pepper and soy sauce. Add water to flour to make a paste. Stir into skillet mix. Add steak and tomatoes. Cover and simmer for 1 hour, stirring occasionally.
Cover bottom of greased 9 x 13-inch pan with marshmallows. Prepare cake mix according to directions on box. Pour over marshmallows. Crush strawberries and combine with dry gelatin mix. Spoon strawberries and gelatin over cake batter. Bake at 350° for 45 minutes. Strawberries sink to the bottom and marshmallows rise to the top to create a glaze.
Spray 9 x 10-inch pan with PAM. Mix all ingredients, reserving about 1 c. of cheese for top. Bake 30 minutes at 350°.
After bananas are peeled and sliced in halves, spread salad dressing on the banana halves, then roll each half into a spread of crushed peanuts. Then with a sheet of wax paper laid in a large dessert plastic dish (Tupperware), lay them in it, shaking off extra peanuts. Cover and refrigerate.
Preheat oven to 350°. Cream butter and sugar. Blend in flour, mixing well. Reserve 1/2 cup of this crumb mixture to sprinkle over cake before baking. Add the egg, salt, buttermilk, baking soda, spices, raisins and nuts to the remaining crumb mixture. Pour into a 9 x 13-inch greased pan. Bake at 350° for 25 to 30 minutes or until done.
Cream sugar, margarine, egg and vanilla. Mix dry ingredients together and add to sugar and margarine (dry ingredients then milk; flour first/flour last). Add cocoa and hot water. Stir, makes paste and then add to the mixture. Drop by tablespoons on greased cookie sheet. Bake at 375° for 10 minutes. Cool and spread the filling between two cookies.
In large bowl, combine all dry ingredients. In small bowl, combine buttermilk, honey and egg. Pour into dry ingredients and stir until mixed. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 60 minutes. Serving Size: 1/2-inch slice.
Mix cucumbers, salt and onion and let set 2 hours. Drain. Mix sugar and vinegar. Pour over cucumbers. Let set 1 1/2 hours. Do not cook. Pack in freezer containers and freeze.
Cream the first three ingredients well with mixer. Alternately add the last three ingredients, beating well with each addition. Frost the cake.
Cut hot dogs into bite size pieces. In a saucepan, mix barbecue sauce and grape jam; let boil. Add hot dogs. Let all boil 15 minutes. Pour into crock-pot. Keep warm until ready to serve.
Mix meat, onions, celery and pepper in skillet with cooking oil. Cook until nearly done. Drain oil out. Add brown sugar and catsup. Let simmer 5 minutes. Pour beans into a casserole dish. Pour meat mixture over beans and bake 15 minutes at 400°.
Preheat oven to 375°. In heavy 2-quart saucepan, melt butter. On wax paper, combine bread crumbs, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then roll in crumbs to coat. Bake at 375° for 50 to 60 minutes or until golden brown. Add wine, onion and parsley to remaining butter. When chicken is golden brown, pour the butter sauce over it. Return to oven for 3 to 5 minutes.
Mix sugar, cornstarch and salt. Add vinegar and beet liquid. Cook and stir constantly until thickened and clear. Add beets and margarine. Heat and serve.
Blend first 6 ingredients, stirring until sugar is completely dissolved. Chill. Makes 2 1/2 quarts.
Cream butter; add sugar; blend egg and salt, vanilla. Add flour. Spread into 10 x 15 1/2-inch greased baking pan. Bake at 350° for 20 minutes. Spread with melted chocolate while hot. Sprinkle with nuts.
Cook cabbage, potatoes and onion until tender. Add corn, carrots, peas, green beans, whole tomatoes and tomato juice. Salt and season to taste. Bring to boil and simmer 30 minutes.
Boil sugar, corn syrup and water until thread spins. Add peanuts. Stir continuously after peanuts are added. Cook until mixture turns a brownish gold. Take from heat. Stir in butter and salt. Add baking soda quickly. Stir until light and foamy.
Cook macaroni and saute onions and pimento in margarine until crisp. Mix with other ingredients. Spoon into greased casserole. Bake at 350° for 30 minutes. Makes 6 servings.
Combine sour cream, lemon juice, pepper, salt and garlic. Coat breasts well with sour cream mixture. Place on a nonstick baking sheet that has been brushed with butter. Refrigerate overnight for best results. Before baking, roll chicken in bread crumbs. Drizzle with half of margarine. Bake at 350° for 40 minutes. Drizzle with remaining margarine and return to oven for 15 minutes.
Bring water to a boil. Add 2 tablespoons butter, onions, salt, pepper and squash. Boil until squash is tender. Drain squash and mash. In a saucepan, on low, add 1/2 stick butter and brown sugar. Crumble crackers and add to pan. Scramble eggs and add to pan. Mix well. Pour into 1 1/2-quart buttered casserole dish. Crumble potato chips on top of dish until chips cover top. Bake at 350° for 20 to 30 minutes, until set.
Preheat oven to 350°. Mix sugar and oil. Add sifted dry ingredients and carrots. Add eggs, one at a time, beating well after each addition. Add nuts and blend well. Turn into an oiled 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 50 to 60 minutes or until done. Cool, remove from pans and turn onto wire racks.
Combine 1 cup sugar, flour and salt in top of a double boiler. Stir in 8 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally for 5 minutes. Remove from heat. Add vanilla. Layer bottom of a casserole dish with vanilla wafers. Top with a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with the custard.
Melt butter. Beat eggs. Mix sugar, butter and eggs well. Add pineapple and Cool Whip. Beat until it is fluffed up. Take bowl and put layer of wafers, then filling. Repeat as desired. End with layer of filling.
Sift together sugar, flour and salt in bowl. Melt oleo and shortening in a pan. Add cocoa and hot water; let come to a boil. Pour over flour mixture. Beat until smooth. Add eggs and buttermilk/soda mixture. Beat with cake batter and add vanilla. Bake at 400° for 20 minutes in 11 x 16-inch pan.
Heat 2 inches of oil in heavy skillet (350°). Pour 1/2 cup of batter in funnel into hot oil. Turn when golden brown, about 2 minutes. Drain on paper towels and sprinkle with confectioners sugar.
Mix flour, shortening, sugar and salt. Beat egg with wire whisk and mix in water and vinegar. Add to flour mixture and combine thoroughly. Makes at least 5 pie crusts. May be put into pie plate (ready to bake). Cover well and freeze until needed.
Whip the first 3 ingredients. Add drained pineapple and whole cranberry sauce; add nuts. Fold in Cool Whip. Pour into 9 x 13-inch pan and freeze. Cut in squares. Serve with a "dab" of dressing on top.
In saucepan, combine sugar, flour or cornstarch and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into egg yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut. Pour into cooled baked 9-inch pastry shell. Spread one recipe Meringue atop hot pie; sprinkle with 1/3 cup coconut. Bake at 350° for 12 to 15 minutes or until meringue is golden. Cool.
Mix Parmesan cheese, flour, chicken seasoning and pepper together. Coat potatoes with dry mixture; place in shallow pan. Pour the margarine over the potatoes. Bake at 400° for 30 minutes.
Place half the noodles in the bottom of a baking dish, the the bean sprouts, next the celery and onion mixture, then the chicken, mushroom soup and then the rest of the noodles. Top with the nuts.
Put all ingredients into a large bowl and beat for 3-5 minutes. Bake at 350° for 1 hour. Makes 2 loaves.
Slice venison in very thin slices (it cuts best when still a bit frozen). Quick fry in a small amount of oil, seasoning liberally and browning on both sides. Place in an oven roaster or casserole dish. Saute onions and garlic. Add to venison. Add soup, mushrooms and 3/4 cup water. Stir together. Cover and simmer in oven at 300° for 2 to 3 hours. Serve over mashed potatoes or noodles.
Heat oven to 375°. Mix corn flake crumbs and salt. Brush potatoes with butter; coat with crumbs. Arrange in ungreased baking pan, 9 x 9 x 2-inches. Bake, uncovered, 1 to 1 1/2 hours or until potatoes are tender. Serves 4 to 6 people.
Cook chicken until tender. Cool. Remove bones and skin. Melt margarine or butter in 13 x 9 x 2-inch baking dish. Mix stuffing mix in the melted margarine or butter. In Dutch oven or large pan, mix the soup and chicken broth. Add stuffing mix and chicken. Save about 1 1/2 cups of stuffing to put on top of casserole. Pour mixture back into baking dish butter was melted in. Bake 30 to 40 minutes at 425° or until brown on top. Recipe may be divided.
Combine first 5 ingredients in a plastic bag; shake to mix and set aside. Sprinkle chicken pieces with salt and pepper. Place 2 or 3 pieces of chicken in bag; shake well. Repeat procedure with remaining chicken. Heat 1-inch of oil in a large skillet to 325°; add chicken and fry 30 to 35 minutes or until golden brown, turning once. Drain chicken on paper towels.
Mix shortening and sugar together until creamy and fluffy. Add egg and then add dry ingredients, sifted together, alternately with sour cream. Roll 1/4 inch thick. Cut out and put on lightly greased cookie sheets. Bake 8 to 12 minutes in center of a 400° oven until lightly brown. Makes approximately 3 dozen cookies.
If the almonds have shells on them, soak them in very hot water for a few minutes. Drain them and then slide the skins off. Put them on a paper towel covered cookie sheet and let them dry out well (put them in a low oven for a faster job). Fill a fry pan with about 1 1/2 inches of oil. Heat the oil and then put the almonds in the oil. Turn frequently until they are golden brown. With a slotted spoon, put them on a paper towel to drain off. Empty them into a bowl and sprinkle garlic salt over them, turning them all until well covered.
Drain juice from fruit and add water to make 3 cups. Cook pudding mixes in the juice. Cool; add the fruit. You may also add bananas and maraschino cherries if desired. Chill.
A little finely chopped onion and celery. Stir together. Chill. Makes 2 cups.
Cook rice according to package. Layer in large Pyrex dish (or 2 small dishes), rice, chicken and soups. Bake for 1 hour at 375°. Layer cheese and almonds on top and bake for an additional 5 minutes or until cheese is melted.
In a bowl, beat eggs until frothy. Beat in sugar, vegetable oil and vanilla. Beat until thick and lemon colored. Stir in zucchini, flour, soda, salt and baking soda. Fold in chopped nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Brown the first 2 ingredients and drain. Add remaining ingredients. Heat until hot; serve on a bun.
Combine Jello and boiling water; add sugar and cornstarch and boil 1 minute. Let cool. Slice strawberries into a baked pie crust. Cover with cooled syrup. Chill and serve with Cool Whip. Serves 6.
Heat oven to 305°. Mix 1 cup flour, butter and sugar until smooth. Spread evenly in the bottom of an 8 x 8 x 2-inch pan. Bake 15 to 20 minutes. Stir remaining ingredients (except pecans) into slightly beaten eggs. Spread over top of baked cookie base and top with chopped nuts. Bake 25 minutes more. Cool; cut in 3 x 1-inch bars. Makes 20 bars.
Mix together. Bring to hard-boil stage. When mixture turns golden brown, pour into buttered pan. When candy is just warm, sprinkle chocolate chips on top. When they melt, spread on top. Let cool overnight, then crack with a knife.
Combine 2 cups flour, yeast, sugar and salt in a large bowl. Stir well to blend. Add soft margarine to hot tap water and add to ingredients in bowl. Beat 2 minutes with electric beater. Add beaten eggs and 1 more cup of flour. Beat at high speed 1 minute. Gradually add remaining flour (enough for a stiff, kneadable dough) and knead for 10 minutes until smooth. Cover for 20 minutes to let rise in warm place. After 20 minutes, punch down, divide, and shape into dinner rolls. Let rise and bake at 375° for 15 to 20 minutes. (This dough can also be made into bread and cinnamon rolls.)
Mix Eagle Brand milk with 1 1/2 cups water. Mix and add dry pudding. Blend well and add 1 1/2 containers Cool Whip. Layer bananas, crackers and pudding mixture. Top with leftover Cool Whip and sprinkle graham crackers over top.
Mix soy sauce, cornstarch, chicken broth and ginger. Set aside. Heat 1 1/2 tablespoons oil in wok or large skillet. Stir-fry chicken and red pepper over medium-high heat until pink is gone (about 3 minutes). Remove from wok. Add 1 tablespoon oil to wok. Stir-fry onion, garlic, red and green bell peppers 2 to 3 minutes (until onion is tender). Add broccoli and remaining oil to wok. Stir-fry 2 minutes. Add chicken and broth mixture and cook, stirring constantly, until thickened (2 to 3 minutes). Serve with rice. Serves 4.
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved. Cool. Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well. Chill to consistency of unbeaten egg whites. Add salmon and capers and beat well. Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold. Add the cheese to fill the mold. Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives. Serve with Dill Sauce. Makes 8 servings.
Mix all ingredients, except turkey. Inject mixture into turkey. Put turkey in plastic bag and refrigerate overnight. Fry turkey for 4 minutes per pound at 300°.
Saute onions, green pepper and celery in butter or oil. Add other ingredients and simmer until thick. Serves 6.
Cook crushed pineapple and juice. Add vanilla pudding mix. Bring to a boil.	Cool completely in the refrigerator. Stir in about 1/3 of Cool Whip until completely mixed. Fold in remaining Cool Whip.	Frost round layer cake (4 layers).
Layer each ingredient as listed. Do not mix together. Bake 1 hour in a 13 x 9-inch pan at 350°. (Blueberry is also very good.)
Cook and drain spaghetti. Set aside. Cook bacon to crisp. (I cook bacon in microwave, reserving 8 pieces). Reserve bacon fat.
Mix together; add to casserole dish. Bake at 350° for 30 to 40 minutes. Serve with rolls and fruit salad. Very tasty for a quick meal.
Preheat oven to 425°. Grease muffin pans. Combine flour, sugar and cinnamon in mixing bowl; set aside. In another bowl beat eggs; stir in butter and milk. Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened. Fill cups 2/3 full. Bake about 15 minutes or until done.
Mix shortening and sugar. Add egg yolks and mix well. Add flour, baking powder and salt. Add alternately with milk. Divide into 2 equal sections. Add colors into dough. Roll out 1/2-inch thick. Put darker layer on bottom. Moisten, then put lighter on top and press together. Then roll, chill for 3 hours and cut 1/8-inch thick. Bake at 375° for 9 minutes.
Grease a 10 x 15-inch cookie sheet; line with wax paper. Mix ingredients together well; pour onto wax papered pan. Sprinkle the pecans on top. Bake at 350° for 15 minutes. When done, flip out onto cup towel that has been sprinkled with powdered sugar. Roll while hot. Let cool for about 2 hours.
Place the whole chicken in a deep baking dish. Combine remaining ingredients in a saucepan. Bring to a boil. Pour half over chicken. Cover with foil. Bake at 350° for 2 hours. Baste every 15 minutes.