HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Spread apples in ungreased 8-inch square pan. Combine remaining ingredients. Add to top. Bake 30 minutes or until topping is golden brown and apples are tender.
Cream shortening, sugar, eggs and flavors. Make paste of cocoa and food coloring; add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl; add to batter and blend. Bake in 3 (9 or 10-inch) pans for 20 to 25 minutes at 350°. Let cool completely. Cover with frosting.
Mix sugar, milk, cocoa powder and butter in heavy pot. Cook until it reaches soft ball stage on candy thermometer. Take off heat and add other ingredients. Pour into buttered dish.
Preheat oven to 375°. In a large mixing bowl, mix eggs, sugar, brown sugar and margarine until creamy. Then add flour, 1 cup at a time. Add chocolate chips and mix well. Bake for 30 to 40 minutes or until golden brown.
Beat eggs, sugar, pumpkin, baking powder, spice and flour together. Pour on a greased and floured cookie sheet. Sprinkle 1/2 cup nuts on batter. Bake 15 minutes at 350°. Let cool. Combine cream cheese, margarine and powdered sugar together. Spread on cake. Roll up and chill until served.
Combine all ingredients, except cheese. Add cubed cheese and mix well. Pack into an 8 1/4 x 4 1/2 x 2 3/4-inch pan or shape into a loaf in a 13 x 9-inch pan. Push all cheese cubes into loaf. Bake in 350° oven about an hour or until done. Remove from oven and spread top with catsup. Return to oven for 5 minutes. This can be served hot or cold. Serves 6 to 8.
Cook potatoes. Mash with remaining ingredients until smooth and fluffy. Put into greased 13 x 9 x 2-inch casserole dish. Cover and place in refrigerator. Will keep from 4 to 14 days. Four hours before serving, remove from refrigerator and let come to room temperature. Sprinkle top with butter and paprika and bake at 350° for 30 minutes.
Saute onions in margarine until transparent. Mix all other ingredients with the onions in a casserole dish. Bake in a 350° oven for 1 hour. Serves 10.
Whip potatoes after removing skins with ingredients. Can be frozen at this point. (DO NOT FREEZE TOPPING.)
Combine ingredients and mix well. During last 45 minutes of cooking time, brush pork roast with glaze. Reserve remaining glaze to serve with roast.
Break apart cake into small bits and layer in the bottom of a 9 x 13-inch dish. Pour pineapple over cake.
Mix Kool-Aid, sugar, water and pineapple juice; chill until ready to serve. Put ice cream in punch bowl; add ginger ale and other mixture and serve.
Spread blueberries in pan. Spread pineapple on blueberries. Spread cake mix, then pineapple. Melt butter and place on top. Bake at 350° until brown.
Mix and spoon into paper baking liners for cupcakes. Leave in metal muffin pan until frozen. Makes 16.
Cream shortening, sugar and tomato soup. Add flour and spices. Mix well and add nuts and raisins. Bake for 30 to 35 minutes in loaf pan at 350°.
Blend all together with a whisk. Recipe can be doubled or tripled. Will keep indefinitely in refrigerator.
Measure peanut butter and Karo or honey into bowl and mix. Add dry milk and mix thoroughly. May need to use hands. Form into balls about the size of walnuts. Roll in powdered sugar or melted chocolate bits. Very nutritious candy.
In medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir in rice and raisins, if desired. Pour into greased 1 1/2-quart casserole. Bake in preheated 325° oven for 35 minutes. Gently stir rice up from bottom of dish. Continue baking until knife comes out clean, 20 to 25 minutes longer. Sprinkle with cinnamon or nutmeg, if desired.
Mix oleo, sugars, eggs, vanilla and baking soda together. Add pudding (dry). Add flour and chips. Bake at 375° for 8 to 10 minutes.
In large, ovenproof skillet, heat oil over medium heat. Add chicken and brown on all sides, about 15 minutes. Remove from skillet and pour off drippings, leaving 1 tablespoon in pan. Add onion, green pepper, green onions, garlic and parsley and saute until tender, 2 to 3 minutes. Add ham and a little drippings and saute until browned, 3 to 5 minutes. Remove ham. Add sausages and brown lightly on both sides, 3 to 5 minutes. Remove. Add rice to skillet and saute until golden, 3 to 5 minutes. Stir in vegetables and arrange chicken, ham and sausage on top.
Roll into small balls and drop into salted water or bouillon broth. Boil slowly for 25 minutes. Place in sauce.
Crush butterfingers. Mix milk and Cool Whip, then add Butterfingers. Pour in freezer and freeze.
Sprinkle top with crushed Fritos. Bake 30 minutes at 350°.
Put cookies in plastic bag and crush. Mix together with electric mixer the butter, powdered sugar, cream cheese and Cool Whip. In separate bowl, mix together the milk and pudding. Now, mix these two together.
Prepare ham for baking as usual. Put in a deep roasting pan with 5 cups of water. Put lid on pan. Heat oven to 500°. Put ham in oven for 15 minutes. Cut oven off; leave ham in oven for 2 1/2 hours. Turn oven to 500° again for 15 minutes. Turn oven off. Leave closed 7 to 8 hours or overnight.
Saute sausage. Add other ingredients. Cook, stirring often. May add water chestnuts if desired.
Mix ingredients as given; stir and mix well. Pour into unbaked 9-inch pie shell. Bake in a slow 325° oven for about 1 hour.
Combine eggs, cottage cheese, cracker crumbs, chiles, 1/2 cup shredded cheese and turn into 8 x 12-inch greased dish. Bake at 350° for 45 minutes or until set. Sprinkle remaining cheese and bake 3 minutes more. Let stand 5 minutes. Makes 6 servings. Heat undiluted mushroom soup and put spoonful on top of each serving.
Soften Velveeta cheese. Place wax paper on top and bottom of Velveeta cheese. Roll out pretty thin. Remove top piece of wax paper. Cream together the softened cream cheese, garlic salt and onion powder. Spread on top of Velveeta cheese. Spread chili peppers on top and roll together. Refrigerate, then cut into thin slices and serve with your favorite crackers.
Saute broccoli, onion and butter in frypan until tender. Do not add water. Mix soup, rice and cheese. Mix the 2 mixtures together. Put in casserole dish and cover with Pepperidge Farm seasoned stuffing mix. Sprinkle with paprika. Bake, uncovered, for 30 minutes at 350°. Serves 4.
Cream first five ingredients together. Blend in coconut. Refrigerate. Melt chocolate chips and wax in top of double boiler. Roll fondant into balls. With toothpicks, dip into chocolate and put on foil or wax paper to dry. Keeps best in fridge.
In a saucepan	on low temperature melt chocolate and butter, stirring to blend. Cool. Add sugar and mix well. Beat in eggs, one at a time. Sift together dry ingredients; stir into chocolate mixture. Add vanilla and nuts. Spread in greased 15 x 10 x 1-inch baking pan. Bake in preheated 350° oven for 25 to 30 minutes or until done.	Cool. If desired, frost with chocolate frosting.
Mix all ingredients well. Pour into 8 x 8-inch greased baking dish. Bake at 350° for 25 to 30 minutes. Serve warm with Butterscotch Sauce.
Whip cream cheese for 10 minutes. Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla and beat for 5 minutes. Pour into crusts and freeze at least 2 hours.
Brown onions in butter until tender. Add flour until smooth. Slowly add chicken broth. I usually add about 1/4 of chicken broth at a time, letting it simmer between additions. Add mushrooms and cream; simmer for about 1/2 hour, or until mushrooms are tender. Do not let mixture boil.
Combine cocoa, sugar and salt in saucepan. Stir in water and cook over low heat, stirring constantly until smooth, about 2 minutes. Add vanilla. Use immediately or put into jar. Cover and store in refrigerator. Makes 2 cups.
Sift flour and baking powder; mix with margarine. Add egg and milk; mix. Add raisins; mix. Spoon into cupcake cups or greased muffin tins. Bake 12 to 15 minutes at 400°. Makes 6, depending on size of the cupcake cups.
Cook green beans with salt, pepper, garlic salt and butter. Meanwhile, in another pan, combine soup, cheese, mushrooms, milk and Lipton soup mix and bring to boil. Drain beans. Layer in casserole dish beans, onion rings, sauce. Bake at 350° until bubbly.
Boil potatoes until soft, add chopped onions, milk and broth. Cook over low heat 30 minutes. Salt and pepper to taste. A low calorie soup for a cold winter evening.
Cream sugar and margarine. Add other ingredients and mix well. Drop by teaspoon on greased cookie sheet. Bake at 350°.
Cook puddings together with 3 cups of liquid drained from the fruit. Add orange juice. Cool. Add fruits. Refrigerate and serve.
Combine the first 6 ingredients. Melt the margarine in an 8 or 9-inch square pan. Add the corn mixture and stir gently. Bake at 400° for 45 minutes.
In a 9 x 13-inch pan, dump pie filling and pineapple together; mix well. Pour dry cake mix over top evenly. Dot top with thin slices of margarine or butter. May top with nuts and shredded coconut, if desired. Bake at 350° for 30 to 35 minutes, or until brown.
Core cabbage; immerse in boiling salted water. Boil 2 to 3 minutes; drain. Saute onion in butter. Add beef and pork (do not cook). Add rice and seasonings; mix well. Remove 1 cabbage leaf at a time. Remove large center vein. Place 2 tablespoons of filling on each leaf. Roll securely. Spread 1/2 of sauerkraut in bottom of deep pot. Set in rolls, flap side down. Add remaining sauerkraut. Top with tomato puree. Add boiling water to cover about 1/2 inch. Simmer over low heat 1 1/2 to 2 hours until rice is tender. When serving, put sour cream on top.
Put pears on bottom of pan. Put butter on pears. Mix flour and sugar together. Add 1/2 cup of juice and pour over pears. Put crumbs on top and bake until bubbly.
Halve the rolls, lengthwise. Remove soft centers. Leave shells about 1/4 inch thick. Let centers dry. Crumble to fine consistency and add water, parsley, eggs, mustard, oregano and pepper. Preheat oven to 400°. Brown sausage, hamburger and onion; drain. Melt oleo and garlic in pan and spread over filling and rolls. Bake 10 to 15 minutes.
Mix vegetables, cheese, seasonings and pasta. Mix with dressing. Chill and serve.
Place all ingredients in order given in heavy Dutch oven or large casserole with a tight fitting lid. Cover and refrigerate overnight.	Remove from refrigerator and bake in a 300° oven for 3 hours or until the meat is tender.	Cool and refrigerate overnight.
Combine potatoes, onion, celery and diced whites of 7 eggs in a bowl. Mash yolks. Add sour cream, mayonnaise, spices, vinegar and mustard; mix well. Chill before serving.
Cut Velveeta in cubes; add milk. Heat over low heat; add chili powder to taste and add chili.
Mix and spread on Triscuits. Broil until melted and bubbly. If using Bac*Os, make ahead so Bac*Os can soften up some.
Cream oleo, sugar and vanilla. Add eggs, one at a time, beating after each. Add dry ingredients and stir.
Preheat oven to 400°. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
Cut meat into bite size pieces and tear tortillas into small pieces. Mix chili soup and salsa together in casserole. Layer meat, tortilla, sauce, and cheeses. Repeat all layers. Bake at 325 degrees for 1 hr.
Pour boiling water over bran (2 cups) and let stand while assembling other ingredients. Mix in shortening. Mix remaining bran, sugar, eggs and buttermilk. Sift flour, salt and soda. Combine all ingredients and bake as needed at 400° for 20 minutes. Mixture will keep 6 weeks or more in refrigerator. Makes 6 dozen.
Cook ground beef. Add remaining ingredients and simmer. Prepare macaroni; drain. Put half of macaroni in casserole. Add sharp cheese, grated or sliced, on top. Add remaining mixture and top with more cheese. Bake at 350° until cheese melts.
Cream butter and sugar well. Blend in chocolate and vanilla. Add one egg at a time; beat 5 minutes after each with electric mixer. Do not under beat. Pour into pie shell. Chill. Top with whipped cream and grated chocolate.
Combine pumpkin, sugar, oil and egg. Stir in flour, baking powder, cinnamon and salt. Add to pumpkin mixture. Mix well with dissolved baking soda. Stir in chocolate chips, walnuts and vanilla. Place on ungreased cookie sheet and bake at 375° for 10 to 12 minutes.
Beat eggs. Add sugars, oil, zucchini, vanilla and then dry ingredients. Bake in 2 loaf pans at 325° for 1 hour.
In a covered 4-quart Dutch oven or pot over medium heat, in hot butter, cook carrots, onions, cabbage, parsley and salt for 20 minutes, stirring. Add chicken broth, green beans and caraway seed. Heat to boiling. Reduce heat to low. Cover Dutch oven and simmer 15 minutes until vegetables are tender. To serve, place a slice of cheese in bottom of bowl. Ladle hot soup onto cheese.
Mix together sugar, oil and hot water. Add eggs one at a time. Add pineapple, cinnamon, cloves, flour and nuts. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. Use ice pick to punch holes in top of cake while hot. Make glaze and pour over cake while hot.
Cream sugar and Crisco. Add unbeaten egg and beat well. Add applesauce. Combine all the dry ingredients and sift and mix well. Bake in 9-inch square pan. Bake at 350° for 35 to 40 minutes. Ice with your favorite icing.
Mix together. Pour into 2-quart casserole. Bake at 350° for 90 minutes.
Mix together in bowl, sugar and corn syrup. Cook on High for 4 minutes. Stir in peanuts. Cook on High for 3:40 minutes. Stir in butter and vanilla. Cook on High for 1:20 minutes. Remove from microwave and add baking soda. Stir until light and foamy. Pour onto buttered foil and quickly spread very thinly. Cool and break up.
Cook bacon until crisp. Put cheese on bottom of pie crust. Add crumbled bacon, then mushrooms. Mix egg, cream cheese, onion, salt and milk. Pour over bacon. Bake in a 350° oven for 30 minutes or until done.
Roll each biscuit into a 5 1/2-inch circle on lightly floured surface. Cut each circle in half. Place 1 apple quarter on each piece of dough. Moisten edges of dough with water. Bring ends to center, pinching to seal. Place dumplings in an 8-inch baking dish. Repeat process with remaining dough and apples.
Drain and combine vegetables in bowl. In saucepan, boil sugar and vinegar for 10 minutes. Add oil and pour over vegetables. Let sit overnight. Serves 12 to 16.
Microwave marshmallows and 2 tablespoons milk in medium microwave bowl on High for 45 seconds. Stir. Refrigerate 15 minutes to cool. Stir in 1 cup whipped topping. Pour 2 cups of milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes. Let stand 1 minute. Stir in remaining 1 1/2 cups of whipped topping. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set. Drizzle with chocolate topping just before serving, if desired. Makes 8 servings. Store leftover pie in refrigerator.
Brown beef with next 3 ingredients; drain excess fat. Add next 4 ingredients. Mash in beans. Heat, stirring frequently. Add hot pepper seasoning to taste. Garnish with cheese, sliced black olives, lettuce, tomatoes, etc., if desired. Serve warm with crackers, chips or your favorite dippers. Makes approximately 3 1/2 cups.
Mix sugar and flour. Add vinegar, mustard and beaten egg. Cook until thick. Cool. When cooled slightly, add some Miracle Whip.
Combine cake mix, eggs, sour cream, water, oil and vanilla in a mixing bowl. Beat 2 minutes on medium speed of an electric mixer. Add chocolate morsels and nuts; stir until combined. Pour batter into a greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely on a wire rack. Dust with powdered sugar.
Mix powdered sugar, cocoa and salt thoroughly, so no lumps of cocoa can be seen. Add vanilla and boiling water. Stir smooth. Add soft, not melted, butter and stir or beat until smooth, just stiff enough to spread. The frosting may seem too thin at first, but it stiffens as it cools. (If it should get too thick while spreading, stir in a few drops of hot water.) Yields enough to cover two (8 or 9-inch) layers generously.
Boil corn-on-the-cob until color changes. Take out of water, allow to cool and cut off the cob; don't scrape cob. Place in pint jars, filling jars 3/4 full with water and 1 teaspoon salt. Seal tightly. (Boiling lids will help sealing.) Place in canner, build pressure to 5 pounds, cut heat off and allow pressure to drop.
Cream first 5 ingredients together. Combine dry ingredients and stir to mix. Add vanilla and mix. Stir again to combine. Pour into buttered cake pan. Bake at 350° for 35 minutes or until cake is set. Cool before slicing.
Chop green onions finely. Mix with salad dressing and bacon bits until you like the consistency. Spread on Melba toast crackers and top with sliced cherry tomato.
Grease pan. Pour cherry pie filling into pan. Add pineapple on top of filling. Add dry cake mix, pecans, and coconut on top of pineapple. Melt butter and pour over cake. Cover with foil. Bake 350 degrees for 60 minutes or until done.
Heat oven to 350°. In a 9 x 13-inch cake pan, spread the pie filling. Spread the cake mix over the cherry filling. Sprinkle the nuts over mix. Drizzle the margarine over the entire mixture. Bake for 1 hour.
Boil water, then add tea bags. Steep about 15 minutes. Remove tea bags. Add sugar and bring to a boil. Remove from heat and cool. Store in a glass jar in refrigerator. I use 1 cup syrup to 2 quarts water.
Wash blossoms well and remove stems. Boil 3 minutes in water and strain. Add pectin and lemon juice and bring to a rolling boil. Stir in sugar and boil for 3 minutes, stirring constantly. Pour into sterilized jars and seal.
Put ingredients in a 4-quart dish. Everything is put in dish raw. Layer potatoes, onions, hamburger meat and red beans. Then put tomato soup on top. Cover with a lid and bake at 325° for 1 1/2 hours.
Combine sugar, butter and corn syrup in heavy small saucepan. Stir mixture over medium-low heat until butter melts and sugar dissolves. Bring to boil. Pour into 13 x 9 x 2-inch glass baking dish. Tilt dish to coat bottom evenly; cool. Arrange 6 bread slices in single layer atop caramel, trimming bread to fit. Create second layer in same fashion. Whisk milk, eggs and vanilla in bowl to blend. Pour over bread. Cover and chill overnight.
Preheat oven to 350 degrees. Mix together eggs, onion, sage and milk until well blended. Fold in cheese and sausage. Put in greased 2 qt. casserole dish. Bake 40 minutes.
Remove seeds from tomatoes and chop; finely slice olives and scallions. Add chili peppers. Add vinegar and oil; season with salt, pepper and garlic to taste. Best served chilled and best made soon before serving.
Grate cucumbers and onion fine. Drain on paper towel. Mix with cheese and mayonnaise.
Preheat oven to 350 degrees. In a 9x13 glass dish melt butter in oven, sprinkle crumbs over butter and pour sweet milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool and chill thoroughly. Cut into bars. Store loosely at room temperature.
Mix dry ingredients together. Add eggs, oil and vanilla. Mixture will be thick. Beat 2 to 3 minutes. Stir in apples and nuts. Bake in a tube pan, greased and floured, in a 325° oven for 50 to 60 minutes.
Break the eggs over chicken; add salt and paprika and coat chicken well. Roll the chicken in flour. In a baking pan or skillet, melt shortening, heating until very hot. Place the chicken in shortening. Bake in a 400° oven until the chicken is golden brown. Turn the chicken over during baking. Serves 4 to 6.
Boil eggs in water until done. Drain. Let cool before peeling. Put eggs, one at a time, onto plate and smash with fork until all are finished. Add other ingredients, stirring until well mixed. Spread on bread slices for sandwiches and enjoy.
Beat together well the first 5 ingredients, then stir in rest. Pour into 10-inch pastry. Bake at 325° for 1 hour. Best when served warm.
Cook noodles; pour off water. Salt and pepper. Mix all ingredients in saucepan. Put in 9 x 13-inch glass dish; cover with cracker crumbs and cheese. Bake at 350° until "bubbly". This recipe will serve 4 people.
Bring milk to a simmer; add onion, bay leaf and pepper. Simmer for a few minutes. Strain milk stock. Return to stove. Melt butter and stir in flour. Remove milk from stove and stir in the flour-butter mixture. Continue to simmer, stirring until thick, about 10 minutes. Add salt.
Brown beef in 2 tablespoons oil with celery and onion. Add 2 tablespoons soy sauce. Add frozen vegetables and more soy sauce to taste. Cook until vegetables are tender, but not mushy. If desired, add Chinese vegetables, water chestnuts and seasoning packet. Serve over rice.
Cream butter and sugar until light and fluffy. Beat in egg, pumpkin and mixed dry ingredients. Mix all well. Add nuts, chocolate chips or raisins. Mix well.
Melt butter; add soda and set aside. Combine sugar and Karo syrup in large saucepan. Let come to rolling boil; add peanuts. Cook on high heat for 7 minutes. Stir constantly. Remove from heat. Add butter and soda. Stir quickly and pour.
Make your favorite recipe for meatballs. Roll them the size of walnuts and brown in frying pan. Mix together 8 ounces grape jelly and regular size bottle of ketchup. Blend well. Drain meatballs and add jelly mixture. Heat and serve.
Fry butts in large skillet; remove. Place in saucer. Add onion and green pepper and saute a few minutes. Add corn and butts to mixture in skillet. Sprinkle Accent and sugar over skillet; stir. Cover and simmer over low heat for 10 minutes.
Brown meat; add onions and cook until brown, but not too brown. Add next 6 ingredients and mix well. Stir in noodles. Pour into a 2-quart casserole dish. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes or until crumbs are brown. Makes 8 to 10 servings.
Bring sugar and Karo syrup to a boil. Remove from stove and stir in peanut butter and vanilla. Pour over peanuts and Rice Chex. Mix well. Pour into jelly roll pan to cool, then cut.
Cut meat into 1-inch cubes; pat dry on paper toweling. Heat butter in a large skillet. Brown lamb cubes. Stir tomatoes, apricots and rosemary into skillet. Bring to boiling. Lower heat; simmer, covered, for 45 minutes. If too much liquid, uncover last 15 minutes, or thicken with sherry-cornstarch mixture. Taste; add salt and pepper, if needed. Serve with kasha or brown rice, and spinach for color contrast.
Combine cornmeal, flour, baking soda and salt in a large bowl. Add egg and buttermilk, stirring just until dry ingredients are moistened. Stir in cracklings. Place a well-greased 10-inch cast-iron skillet in a 450° oven for 4 minutes or until hot. Remove from oven; pour batter into skillet. Bake at 450° for 25 minutes or until golden brown.
Cook pepper and onion in butter; add soup and milk. Heat through and add cheese. Stir until melted, add crabmeat and lemon juice. Cook on low heat until heated through. Serve over white rice.
Cream margarine, oil and sugar. Add eggs and beat well. Mix milk, vinegar and vanilla; add to sugar mixture. Sift together the flour, baking soda, salt, cinnamon and cocoa. Add to batter and fold in zucchini.
Cook spaghetti according to box; drain. Stir into hot spaghetti the butter, Parmesan cheese and eggs. Pack mixture onto bottom and sides of a 10-inch pie plate. Spread the cottage cheese over spaghetti crust. Cook the ground beef, onion and pepper until tender and brown. Drain off fat. Add undrained tomatoes, paste, sugar, oregano and garlic salt. Spread the heated mixture over spaghetti crust.
Place 16 x 12-inch foil piece on baking sheet. Trim crusts from bread. Cut loaf into 4 lengthwise pieces. Toast one side of bread under broiler; turn. (If a thinner bread is desired, flatten lightly on the untoasted side.) Toast second side and butter. Place side by side on foil; sprinkle cheese over all.
Mix well with hands until crumbly. Spread and pat down in 9 x 13-inch pan.
Combine all ingredients in a mixing bowl; mix well. Shape mixture into a 9 x 2-inch roll. Wrap in waxed paper. Chill for several hours. Cut roll into 1/4-inch slices. Place on baking sheet. Bake at 425° for about 10 minutes. Serve hot.