HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred lettuce. Place in bottom of pan. Add in layers the onion and peas. Combine the sour cream and mayonnaise. Blend well. Spread over peas. Sprinkle sugar on sour cream and mayonnaise. Add layer of grated cheese next. Top with bacon pieces. Cover tightly with plastic wrap and refrigerate for 8 to 24 hours before serving.
Melt cream cheese and butter in a slow cooker. Add cheese and melt. Add tomatoes and chopped peppers. Heat and serve with chips or crackers.
Combine all ingredients. Toss and mix well. Refrigerate. Will keep 4 to 5 days.
Cook meat in oil until it is no longer red. Add onions, water, tomatoes, and tomato sauce. Cook for about one hour. Then add spices and cook for about 30 minutes. Serve hot with crackers or whatever you choose.
Cut eggplant in half lengthwise. Scoop out and dice. Saute in 4 tablespoons butter and cook until tender, stirring often and reserve. Melt remaining butter (2 tablespoons). Cook onion for 2 minutes. Add mushrooms and cook 5 minutes. Combine mushroom mixture, eggplant, 1/2 package cheese, bread crumbs, salt and pepper. Mix well and sprinkle with remaining cheese. Bake 15 to 20 minutes at 375°. May be baked in the eggplant shell.
Combine all ingredients except meat. Add meat and mix well. Shape into loaf in shallow pan or pack into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Mix all ingredients seasoning with garlic salt, pepper and salt. Additional mayonnaise can be added if necessary. Keep refrigerated.
Combine water, onion, garlic, cayenne, white pepper and salt. Bring to a boil over high heat. Add okra and cook briskly, gently stirring occasionally, for about 15 minutes or until almost all of the liquid in the pan has evaporated and okra is tender, but intact. Take the okra out of pan and put into a colander. Run cold water over it to set the color and stop the cooking.
Drop by spoonful on filling. Bake at 400° for about 20 minutes. Serve warm with milk.
In a saucepan saute onion in heated olive oil until onion is soft and translucent. Add cannellini beans and 1/2 can water. Simmer for 5 minutes. In separate pot cook tubettini. Drain and add to sauce. Garnish with grated cheese.
Mix the first 6 ingredients and cook to soft ball stage (use candy thermometer). Add nuts. Stir until sugar starts to harden. Pour onto wax paper or foil to cool. Separate into bite size pieces.
Before you start, sample the rum to check for quality. Select a large mixing bowl, measuring spoons, etc. Check the rum again. It must be of the highest quality. Pour 1 (one) level cup of rum in a glass and drink it. Repeat. With an electric mixer, beat the butter in a large fluffy bowl. Add 1 seaspoon of tugar and beat again. Check the rum for its quality again. Try another cup. Open the second quart. Add the two (2) arge leggs, 2 cup fried druit and beat until high. If druit gets stuck in the beaters, just pry loose with a drewscriver. Next, sift 3 cups baking powder, a pinch of rum, a seaspoon of toda and a cup of salt or pepper (it really doesn't matter). Sample rum. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of borwn sugar or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now, pour the whole mess into the oven. Perhaps it would be better to forget the coven and the rake. Just check the rum again and bo to bed.
Brown hamburger and onion. Pour spaghetti and sauce in a 13 x 9-inch pan. Mix in hamburger/onion. Sprinkle grated cheese over top. Bake 30 minutes at 350°.
Combine sugar, milk and chocolate morsels in a 1 quart glass bowl or mixing cup. Microwave at Medium-high (70% power) for 4 to 5 minutes until chocolate melts, stirring after 1 minute. Stir in butter and vanilla. Serve hot over ice cream.
Sift together the flour, salt, cinnamon, nutmeg, cloves and soda. Mix together the margarine and egg until fluffy. Add flour mixture to egg mixture, then add the applesauce. Mix well. Fold in the raisins and all-bran. Drop onto greased cookie sheet, 1-inch apart. Bake at 375° for 20 minutes. Great for diabetics.
Cook potatoes and onions until tender. Add salt and other ingredients. Simmer until creamy. Serves 6.
Combine all ingredients in the container of the electric blender. Process until smooth. Store in refrigerator until ready for use. Makes about 1 1/4 cups.
Slightly flatten each chicken breast. Place in baking dish. Cover with foil and bake at 425° for 20 minutes. Remove foil and drain.
Cook frozen broccoli 5 minutes. Mix all other ingredients and pour over broccoli in a casserole dish. Top with crushed Ritz crackers; dot with butter. Bake at 350° for 30 minutes.
Mash sweet potatoes with wooden spoon or potato masher in medium size bowl. Add brown sugar and melted butter. Shape 1/4 to 1/3 cup of mixture around one large marshmallow. Roll in graham cracker crumbs. Place sweet potato balls on ungreased cookie sheet and bake in 350 degree oven for 12-15 minutes.
Mix together; pour into casserole dish sprayed with Pam. Bake at 350° for 1 hour. Sprinkle with low-fat Cheddar cheese. Return to oven until cheese is melted.
Beat eggs. Add sugar and other ingredients. Bake at 350° for 1 hour.
Mix shortening, sugar and salt. Set aside. Dissolve yeast in warm water and let stand a few minutes. Cool boiling water to lukewarm; add eggs. Add yeast and stir well. Add flour. Add sugar. Knead on well floured board. Refrigerate for 1 hour. Roll out. Pour butter on dough. Roll like a jellyroll. Slice into 1-inch slices. Place in greased muffin tins and let rise in warm place slowly. Bake at 425° until brown.
Place drummettes evenly in shallow pan. Pour soy sauce over chicken and bake at 200° for 6 hours. Drain well and serve while hot.
Mix all and spread thinly on each tortilla making layers until mixture is gone. Top with one last tortilla and chill. Cut into small wedges and serve.
Sift together first two ingredients and set aside. Boil together next four ingredients and, while still hot, pour over first batch. Then add remaining ingredients and mix well.
Melt together oleo, chocolate chips and pecans. Mix together flour, sugar, eggs and vanilla. Combine both mixtures, mixing well. Fill cupcake paper cups 2/3 full. Bake at 325° for 30 to 35 minutes. Needs no frosting.
Mix flour, sugar and salt with corn. Add melted oleo and milk. Beat yolks and add to mixture. Beat whites until "stiff" and fold into the mix.
Heat oven to 300°. Cream margarine. Add remaining ingredients and mix well. Shape like dates or crescents and place on ungreased baking sheet. Bake about 30 minutes. Roll in confectioners sugar while still warm. Cool, then roll in sugar again.
Mix ingredients and spread in 13 x 9-inch pan. Sprinkle top with chocolate chips and nuts. Bake at 325° for 40 to 45 minutes.
Cream together butter, oil, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, salt and cocoa. Add alternately with milk. Mix well. Bake in a greased and floured 10-inch tube pan at 325° for 1 hour and 20 minutes.
Combine cream cheese, egg yolk, baking powder and salt. Mix until well blended. Cut bread in fourths. Spread each piece with mayonnaise. Spread each with small amount of ham. Spoon on cheese mixture and sprinkle with paprika. Put in 375° oven for 12 to 15 minutes or until puffed and brown. Serve. Makes about 45 appetizers. May be frozen.
Cut up onion and fry in bacon fat until tender and slightly brown. Slice peppers in strips. Add to onion and fry until tender. Add cut up tomatoes; simmer until tender. Season with salt. Can be served with meat or cold as a sandwich spread.
Combine all ingredients. Pour into pie crust. Top with second pie crust. Bake at 375° until brown. Let cool before slicing.
Brown meat and onion. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice. Reduce heat. Cover and simmer for 5 minutes. Sprinkle with cheese.
Soften cheese. Add half of dried beef, chopped onions and spices. Shape into ball and add remaining beef to outside of ball. Chill thoroughly.
Prepare cake batter according to instructions on box. Add jello. Mix well. Bake according to box instructions. Top with whip cream.
Grease 9 x 13-inch pan. Trim crust off bread and butter bread generously; cut into 1-inch cubes. Mix bread cubes and cheese in baking dish. Put bacon over cheese and bread. Add eggs, beaten with milk and salt; pour over top of bread mixture. Refrigerate overnight. Bake (at least) 50 minutes at 350°. You may add parsley or mushrooms before baking. Sausage may be substituted for bacon. When you bake, it will rise up, fill the pan and be very fluffy.
Mix all together. Turn out dough on well-floured board and knead well. Add flour to make stiff. Roll out very thin. Cut with scalloped pie pan, place in a 9-inch round cake pan and bake at 350° until golden brown. Cool.
Bottom layer: chili. Sprinkle 1/2 of cheeses on top of chili. Top with Tater Tots. Cook in oven according to Tot directions. Top with remaining cheeses. Serve hot.
Mix all ingredients in pan. Bake at 350° for 30 to 45 minutes. Pour icing over cake while hot. This cake is so easy, no beating, no messy bowls to wash, it's all made in the pan.
Place potatoes in bottom of baking pan. Cover with chicken, skin side up. Pour on melted butter. Season to taste. Bake at 375° for 1 hour or until chicken is tender.
Spread rice in buttered 9 x 15-inch rectangular pan. Mix 1 cup water and 1 cup soup. Mix and combine with milk and water. Pour over rice. Salt and pepper chicken. Place over mixture. Top with dots of butter. Sprinkle with paprika. Bake, uncovered, at 350° for 2 hours or until lightly browned and rice is cooked.
Cook potatoes in 1/2 inch deep boiling water 10 to 12 minutes until fork-tender. Cool slightly; peel and shred. (Can do earlier.) Place combined potatoes, cheese and onion in buttered, shallow 2-quart casserole. Sprinkle with seasonings. Place thin pats of the butter on top. Pour cream over surface. Bake at 400° for 45 minutes or until tender and golden. Yields 6 servings.
Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine; press firmly on bottom of 9 inch spring form pan.
Combine broth and all vegetables. Bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes or until vegetables are tender. In small bowl, stir together milk and flour. Add to soup mixture. Cook and stir until thickened and bubbly. Cook another minute. Stir in cheese until melted. Stir in nutmeg. Makes 4 servings, just 3 grams of fat each.
Place potatoes in deep pan. Cover with water. Add diced bacon, chopped onions and butter. Saute mushrooms in small skillet with 1 tablespoon butter. Add to soup. Let cook over medium heat until potatoes are done. Mix cornstarch and milk together, then pour into soup for thickening. Salt and pepper.
Mix. Bake at 325° for 50 to 60 minutes. Makes 2 loaves.
Roll out pastry on floured surface. Cut into 2 3/4-inch circles with scallop-edged cutter. Fit circles into 1 3/4-inch mini muffin tin cups. Place bite-sized amount of crab in cup. Combine cream, eggs, cheese, lemon peel and seasonings; whisk to blend. Spoon egg mixture over crab. Fill cups about 3/4 full. Bake in 375° oven 12 to 15 minutes or until puffed and golden. Cool slightly before serving. Garnish tops with additional crabmeat and fresh dill. Yield: 24 appetizers.
Melt butter in glass bowl. Mix sugar and flour together. Stir in milk. Pour liquid into hot butter, then add peaches. (You can use any kind of fruit.) Let cook until pie is brown on top.
Cook chuck roast in oven at 250° for 7 to 8 hours or in crock-pot until tender. Separate and shred cooked meat. Mix all other ingredients together. Simmer 10 minutes. Add meat and heat thoroughly. Serve on semi-hard rolls. Makes 1 dozen. Double recipe for 2 or more roasts.
Mix first 4 ingredients together. Add 3/4 cup sugar to peaches; heat. Melt 1 stick oleo in a 9 x 13-inch pan. Next add the dough and then the peaches on top. Sprinkle a little cinnamon and sugar on top. Bake at 425° for 40 minutes.
Cut onion and corned beef into small pieces. Combine all ingredients into casserole dish. Bake 1/2 hour at 350°. Serve warm on crackers. A good cracker is Breton wheat cracker.
Combine pineapple and sugar in a pan. Bring to a boil, stirring occasionally. Remove from heat; add Jell-O, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in Cool Whip. Chill overnight.
Beat together oil and margarine. Beat in granulated sugar. Beat in powdered sugar. Beat in eggs, one at a time. Blend in vanilla. Blend in mixed dry ingredients. Chill, overnight is best. Roll into small balls. Roll in granulated sugar. Flatten with a fork. Bake at 375° for 10 to 12 minutes until very light brown. Cookies are rich. If using no stick sheets, no greasing is necessary.
Add boiling water with baking soda to dates and let cool. Cream margarine, sugar and egg. Add date mixture to it; then add flour, salt, vanilla and nuts. Pour into loaf pan; bake at 350° for 1 hour.
Preheat oven to 350°. In large pot, bring water to boil; add salt and macaroni. Boil 8 to 10 minutes; drain (DO NOT RINSE).
Mix together and drop by teaspoon on cookie sheet. Flatten with a glass buttered and dipped in sugar.
In a skillet, cook ground beef and onions until beef is browned; drain. In greased 9 x 13-inch dish, spread refried beans. Sprinkle beef mixture over beans. Add layers of olives (reserving some for garnish), chilies and cheese. Spread taco sauce all over. Bake at 400° for 25 to 30 minutes. Remove from oven. Spread sour cream over casserole and garnish. Serve with nacho chips. Add lettuce and tomatoes. Makes 6 servings.
Simmer meat 4 or 5 hours, until meat is very tender. Remove meat from liquid. Remove any bone or fat. Shred meat; return to liquid. Serve on sourdough rolls. Fresh or canned mushrooms may also be added.
Mix well corn syrup, sugar, salt, margarine and vanilla. Add beaten eggs. Pour mixture into pie shell and sprinkle pecans over all. Bake at 350° for 45 minutes.
Place peaches in baking dish. Sprinkle with brown sugar and dot with butter. Mix flour, sugar and egg until crumbly. Sprinkle over peaches and bake at 350° for 45 minutes.
Brown meat in a large skillet and drain. Add onions, green peppers, celery, garlic, chili peppers, bay leaf. Cook 8-10 minutes until vegetables are tender. Add tomatoes, paste, sauce, and beans. Cover just to the top with water. Cook over medium heat for 1 1/2 hours. When serving, top with finely shredded sharp cheddar cheese. Serves 6-8.
Grease 2 large sheet cake pans and line with wax paper. Divide cake batter evenly into the two pans. Bake 15 to 20 minutes at 350°. Watch closely.
Dissolve yeast and warm water. Add oil and buttermilk. Sift together flour, sugar and soda. Add liquid and mix well. Refrigerate. Pinch off as needed. Bake at 475°. No need to let rise. Can bake in muffin tins or form into balls and place on pan.
Heat 2 Tbsp. oil in wok or large skillet over medium high heat. Add peppers, radishes and onions; stir fry 3 to 5 minutes or until crisp tender. Add water chestnuts and mushrooms; stir fry for 1 minutes. Remove vegetables from pan. Add remaining oil and pork to pan; stir fry 9 to 10 minutes or until tender. Stir in vegetables and all remaining ingredients except rice; simmer 1 minutes, stirring occasionally. Serve over rice.
In a large bowl, add jicama, purple cabbage, carrots, chopped broccoli, cauliflower, tomatoes and Italian dressing. Mix well. In a flat pan filled with Crisco oil, dip corn tortillas until soft. Dab with a paper towel to get rid of excess grease. Layer folded tortillas with beans, avocado, vegetable mixture, sprouts and top with Jack cheese. Preheat beans. Serve with white rice.
In a bowl, combine cornmeal, flour, baking powder, salt and garlic salt. Beat until smooth. Add remaining ingredients. Using a teaspoon, drop batter into 1/8-inch hot oil in a frying pan. Cook for 3 minutes until golden brown. Drain on absorbent paper. Serves 6.
Cook over medium heat to all-over boil. Lower heat; continue stirring for 3 minutes. Take off heat. Add peanuts; stir until mixture thickens. Drop by teaspoonfuls onto waxed paper. Makes about 24 candies.
Bring brown sugar, syrup, cream of tartar, salt and margarine to boil. Boil 5 minutes. Remove from heat; add soda and vanilla and beat down. Pour over popped corn and stir to coat corn. Place on cookie sheet. Bake at 200° for 1 hour. Stir every 15 minutes.
Heat oven to 350°. Spray 13 x 9-inch Pyrex dish with Pam. Brown beef and onion in skillet over medium heat. Stir in spaghetti sauce and mix well. In small bowl, combine Mozzarella, cottage cheese and egg whites. Mix well. In prepared pan, spread 1/3 meat sauce, 1/2 of rice and 1/2 of cheese mixture. Repeat layers. Spread remaining meat sauce on top. Sprinkle with Parmesan cheese. Bake for 30 to 35 minutes. Let stand 10 minutes before serving. Serves 8.
Beat soup and milk together until smooth. Add layer of potatoes, salt and pepper. Pour soup mixture over each potato layer in a quart casserole. Preheat oven to 375°. Bake 1 hour covered and 15 minutes longer without cover.
Break mincemeat into small pieces. Add water. Boil 1 minute. Cool. Sift flour and soda together. Combine eggs, mincemeat, milk, fruit and nuts. Fold in dry ingredients. Bake slowly until top springs back (in tube or small pan). While still warm, glaze with orange marmalade.
Cream 1 cup sugar and melted butter. Add other ingredients in order given, except pie filling, cinnamon and 1/4 cup sugar. Spread 1/2 of batter in a 9 x 13-inch greased pan. Spread with pie filling. Spread remainder of batter over filling. Sprinkle with cinnamon and 1/4 cup sugar. Bake 45 minutes in 350° oven.
Put all ingredients into medium bowl. Mix well. Chill about 1 hour. Yields 1 1/2 cups. Also good with chips or crackers.
Brown meat in large pan. Add remaining ingredients and simmer about 3 hours. Serve over egg noodles, cooked.
Melt butter and marshmallows. Stir in popcorn and peanuts. Let cool a few minutes. Stir in M&M's. Press onto a cookie sheet.
Mix flour, baking powder, Crisco, butter and sugar. Mix until crumbly. With spoon, mix in eggs and milk. Put batter into 2 greased pie pans, which are sprayed with Pam. Dot with butter or margarine. Sprinkle with brown sugar and cinnamon to taste. Bake at 350° for 30 minutes.
Work the almond paste with your hands, then proceed to add sugar and egg whites; constantly knead. Now, add flour and powdered sugar to the paste. Line aluminum foil on your cookie sheet. Drop 1/2 teaspoon on your cookie sheet and wait 24 hours until the curing is complete. Now, bake for 25 to 30 minutes. Decorate each cookie with a bright red cherry.
Brown hamburger; add tomato sauce, chili powder, garlic salt, onion and green pepper. Mix; set aside. In saucepan, cook until very thick the cornmeal and water. Pour 1/2 cornmeal in 9 x 13-inch baking pan. Add hamburger and corn, then the rest of cornmeal on top. Bake at 350° for 30 minutes.
Cook first 3 ingredients in large skillet until browned, stirring to crumble meat; drain. Add beans, picante sauce and taco seasonings mix. Stir well. Cook over medium heat until thoroughly heated. Spoon into 12 x 8 x2-inch baking dish. Sprinkle with cheese. Bake in 400° oven for 5 minutes or until cheese melts. Serve with tortilla chips.
Coat chicken pieces with flour and bake in melted butter for 30 minutes at 425°. Turn after the first 15 minutes. Drain off fat. Turn the temperature down to 325°.
Beat sugar, margarine, peanut butter, egg and vanilla together in bowl. Mix in flour, soda and salt. Stir in oats and chocolate chips. Drop by rounded tablespoon on ungreased cookie sheet. Bake 10 to 12 minutes at 350°.
A half a cup of friendship and a cup of thoughtfulness. Cream together with a pinch of powdered tenderness, very lightly, beaten in a bowl of loyalty.
Pack cucumbers in jars. Add 1 hot pepper to each jar, if desired. Add fresh dill into jars (1 good size sprig per jar). Bring salt, water and vinegar to rolling boil. Pour over cucumbers and seal.
In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove. Stir small amount of hot mixture into yolks; return to hot mixture; cook 2 minutes; stirring constantly. Remove from heat and add butter and vanilla. Pour into prepared pastry shells. Cool to room temperature.
Cook until soft ball stage the first 3 ingredients. Add peanut butter and marshmallow cream. Get peanut butter stirred in before adding marshmallow cream. Put in buttered pan. Cool and cut into small squares.
Stir milk into cream cheese. Mix in mayonnaise, onion, horseradish, peppers and Worcestershire sauce. Stir in clams. Sprinkle paprika. Cover and refrigerate 1 hour before serving.
Spray a 9 x 13-inch flat casserole with Pam, then begin to layer: spaghetti, pour melted margarine over, then tomato sauce, spices, garlic, salt and pepper, 1/2 pound Mozzarella cheese and 1/2 pound Swiss. Add green pepper, onion, sausage, pepperoni and mushrooms. Cover with 1/2 pound Mozzarella cheese and 1/2 pound Swiss cheese. Bake at 350° for 30 minutes until hot and bubbly and cheeses are melted thoroughly. Let set 5 minutes. This freezes beautifully. Be sure to use full amount of cheese. Serves 8.
Combine altogether; mix well. Let stand at least 2 hours in refrigerator before serving. May add any other fruit, to salad, desired
Brown ground beef, onions and green pepper. Add carrots and stir for 2 to 3 minutes. Add chili powder, salt, catsup and beer; stir 1 minute. Add tomatoes and juice; cook low for 1 hour. Add beans and cook 1/2 hour longer. Cooked elbow macaroni may be added after cooking for Chili Mac and topped with Cheddar cheese slices.
Mix sugar, soda, flour, spices and salt together in a bowl. Add eggs, oil and vanilla; mix well. Add apples and nuts. Stir until mixed (will be thick).
Cream butter and sugar. Beat in eggs, one at a time. Sift flour with baking powder, soda and salt. Add vanilla to milk. Stir sifted ingredients into butter mixture alternately with milk and bananas. Beat batter until smooth after each addition. Bake in 2 greased 9-inch cake pans in moderate 350° oven for 10 to 15 minutes. Place sliced bananas between layers. Ice top of cake with uncooked lemon icing.
Cook beef and onion in Dutch oven until browned; drain. Add tomatoes and rest of ingredients. Bring to a boil; reduce heat. Simmer approximately 30 minutes, stirring occasionally. Yields 9 cups.
Warm milk. Slowly pour corn meal into milk, stirring constantly. Cook and stir until thick. Add butter and salt. Beat and cool. Beat in egg yolks, one at a time. Beat egg whites until stiff and fold into mixture. Pour into a greased casserole. Bake at 375° for 35 to 40 minutes. (A souffle-like bread served in place of potatoes. Serve with butter or gravy.)
Toast bread, cut into cubes. Combine celery, onion and seasonings. Bring broth to a boil and add to bread and celery. Add eggs last and stir well. Put into casserole and bake 1 hour at 350°.
Combine first 4 ingredients in a saucepan; bring to boil, stirring occasionally. Boil 1 minute. Cool. Combine broccoli and remaining ingredients in a bowl. Add vinegar mixture. Toss. Pack into 4 (1-pint) freezer containers, filling to 1/2-inch from top. Cover, label and freeze up to one month. To serve, thaw in refrigerator 8 hours. Yields 8 cups.
Dissolve yeast in warm water. Mix all ingredients well. Roll out and cut with biscuit cutter or a glass. Brush top with melted butter and bake at 425° until done.
Sprinkle pork chops with salt and brown in a large skillet over medium heat. Sprinkle with chili mix. Add rice, water and tomatoes. Be sure all rice is moistened. Cover, reduce heat and simmer for 40 minutes.
Grind pears and drain. Grind peppers and onions. Put pickling spice into cheese cloth and remove after cooking. Cook approximately 40 minutes.
Bring the sugar, Pet milk, water and butter to a boil. Cook until soft ball stage. Remove from heat. Add the pecans and vanilla. Beat until glossy. Drop by teaspoon on wax paper.
Mix corn meal, buttermilk, egg and shortening thoroughly, then add your pork cracklings. Preheat oven to 425°. Bake until brown. (Bake in skillet.)