HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees. In a small bowl, combine the flour, baking powder, nutmeg and salt; set aside. In a large mixer bowl, cream the butter; add 1/2 cup of the granulated sugar and blend well. Beat in the flour mixture. Recipe can be prepared to this point up to a day ahead and refrigerated. Oil a 9-inch square cake pan and place half the peaches on the bottom. Using a metal pan gives a better texture to this dessert. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and the brown sugar; sprinkle over all. Put the almond extract in a 1-cup measure and fill with the boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with additional nutmeg and bake for 1 hour. Serve warm.
Brown ground beef and onion in skillet. Add pizza sauce, salt and pepper. Add slices of cheese, two at a time, until melted. Continue until all the cheese is added. Put on hamburger buns and enjoy.
Heat oven to 350°. Cream the sugar and eggs. Add remaining ingredients. Pour into greased spring-form pan. Bake 1 hour or until knife inserted in center comes out clean.
Cook potatoes, mash, beat in cream cheese, then sour cream, garlic salt and pepper. Put in buttered shallow casserole or Pyrex dish. Dot with butter. Cover with foil. Refrigerate up to 2 days. Bring to room temperature before baking or at least 1/2 hour out of refrigerator to avoid breakage. Bake for 50 to 60 minutes at 400°,
These are the easiest French fries ever, and the most healthful. We even leave on the skin, that's where lots of the nutrients are! Bake at 475° for 20 minutes. Makes 2 servings of 112 calories each.
Beat eggs until light. Add sugar, flour and milk. Beat in cottage cheese, vanilla and lemon juice. Turn into prepared large deep spring-form pan heavily buttered and floured. Sprinkle with cinnamon. Bake at 350° for 45 minutes.
Flake and chip corned beef. Add sour cream and onion soup mix. Mix all together. Serve on crackers. Triscuits are good.
Lightly grease a cookie sheet. In a mixing bowl, stir together dry ingredients. Mix together melted butter, egg and buttermilk; add to dry ingredients. Stir with a fork only until dough leaves sides of bowl.
Combine garlic and butter in 2-quart rectangular or oval shaped microwave dish. Cook on High for 1 minute until butter is melted. Add remaining ingredients and stir to coat with butter. Cover with wax paper and cook on High for 4 minutes, stirring once. Serves 4.
Brown beef, onion and garlic in skillet; drain fat. Stir in tomato sauce, parsley, salt and oregano. In a greased 8 x 12-inch shallow baking dish, layer the spaghetti, meat sauce, Ricotta and Mozzarella. Top with Parmesan. Bake in preheated 350° oven for 20 minutes or until cheese is brown and bubbly.
Bring 2 1/4 cups cold water to a boil in a 2-quart saucepan. Add potatoes. Simmer, uncovered, over medium heat 15 to 18 minutes or until most of the water is absorbed.
Cook hamburger meat, pork, shrimp, onions, peppers, carrots, bean sprouts and cabbage together. Drain well and add egg, m.s.g. and soy sauce. Spoon ingredients into wonton wrappers. Roll and deep fry until golden brown.
Split whole package of rolls. Toast the inside of both sides. Melt oleo. Add remaining ingredients. Spread mustard mixture on inside of top and bottom of rolls. Layer ham and cheese. Bake at 350° for 10 minutes.
Cream shortening, sugar and eggs. Add rest of the ingredients and mix. Bake at 375° for 12 minutes.
In a 9 x 13-inch dish, melt the oleo. Add remaining ingredients and bake at 350° for 45 minutes.
Chop pears and vegetables fine. Mix all together and cook about 5 minutes after it boils. Pack in sterilized jars and seal.
Place pecans in the bottom of an unbaked pie shell. Mix the remaining ingredients together and pour over pecans. Bake in a 425 degree oven for 10 minutes then lower to 325 degrees and cook another 35 minutes until pie is firm.
Brown sausage; drain. Reduce heat to simmer; add pepper, onions, tomatoes, water, macaroni and seasonings. Cover for 25 minutes. Uncover and simmer 10 minutes. Place in a greased dish. Add cheese and bake at 325° until cheese is melted.
Mix all ingredients and place in casserole. Top with 1 cup of sugar frosted flakes mixed with 2 tablespoons of melted butter or margarine. Can be mixed the day before and cooked later. Bake 30 minutes at 375°. Serves 4 to 6.
Melt chocolate chips and butter; cool. Add nuts and marshmallows. Divide in half and roll in powdered sugar. Roll in wax paper. Refrigerate 24 hours. Cut and serve.
In a skillet or electric pan, melt butter and saute garlic with about 1 teaspoon to 1 tablespoon lemon juice. Cut cod into serving size pieces and place in pan. Sprinkle with lemon pepper. Cover and simmer 5 to 7 minutes. Turn cod over and simmer a few more minutes (5 to 7 minutes). (When I take the cod out and arrange on dish, I place freshly sliced lemon on top of each one and a sprig of parsley.) Serve with fried rice, fresh garden salad and hot bread.
Use just the tender part of the Broccoli. Chop fine, mix in rest of ingredients. Let set overnight.
Mix jello, Kool-Aid, sugar and boiling water together. Add frozen lemonade, pineapple juice and 10 to 14 cups of water. Stir well. Freeze for 8 hours. Stir occasionally.
Place chicken pieces in 15-inch casserole. Blend sour cream and cream of chicken soup. Cover chicken pieces. Top with crushed crackers and 1/2 cup butter, melted. Bake at 350° for 35 to 40 minutes.
Mix cereal with sugar, flour, soda and salt in very large bowl. Add eggs, shortening or oil, honey and buttermilk. Store in covered container in icebox and use as desired. To bake, fill greased muffin tins 2/3 full and bake at 400° for 15 to 20 minutes.
Combine all ingredients except shells. Mix lightly with fork. If shrimp are 1 to 1 1/2 in size, cut in half. Fill pasta shells with small spoon. Refrigerate until ready to serve. Serve on a bed of lettuce.
Cream together first 2 ingredients. Add remaining ingredients. Mix well. Pour into 8-inch pie shell. Bake 40 to 45 minutes in 375° oven.
Cut the eggs in half. Mix all the ingredients with the egg yolks. Then fill the egg whites with the mixture.
Cream butter and add sugar. Add peanut butter, eggs and vanilla. Beat well. Add dry ingredients. Drop by spoonfuls and flatten with fork to make crisscross design. Bake at 375° until golden brown.
Cream oil and sugar. Blend in eggs. Sift flour, soda, salt and spices together. Combine pumpkin and dry ingredients. Bake at 350° for 55 to 60 minutes. Frost with cream cheese frosting when cool.
Place all ingredients, except nuts, in mixer bowl and beat on high for 12 minutes or more. Add nuts. Drop by teaspoonful on a lightly greased baking sheet. Bake in a slow oven (300°) until a delicate brown. Store in an airtight container.
Combine all ingredients; shape into 1 1/2-inch meat balls (makes about 20). Arrange in a 10 x 6 x 2-inch baking dish; heat 10 to 12 minutes, draining liquid and rearranging meat balls once. Yields 4 servings.
Combine all ingredients and toss. Place in a well greased 9 by 13-inch casserole dish.
Mix all ingredients together. Pour into greased and floured pans. Bake at 300° for 30 minutes or until done.
Blend cream cheese and cherries; add nuts. Spread on bread, cut to small sandwich size.
Combine tomato, green pepper, onion and pickles. Combine mayonnaise and pickle juice. Layer third of corn bread, top with third of vegetables, third of mayonnaise and top with third of bacon. Repeat layers, ending with the last third of bacon. Cover and chill at least two hours. (I use a round glass salad bowl as the layers are so pretty.)
Grease bottom and sides of 9 or 10-inch pie pan. Combine the first 7 ingredients in bowl and beat 2 minutes at medium speed. Pour into pan. Place peaches over batter. Combine in bowl the cream cheese, 1/2 cup sugar and reserved peach juice. Beat for 2 minutes at medium speed. Spoon to within 1-inch of edge of batter. Mix 1 tablespoon sugar and cinnamon and sprinkle over cream cheese filling. Bake at 350° for 30 minutes.
Heat water and beans to boiling in 3-quart saucepan. Boil 2 minutes. Remove from heat, cover and let stand 1 hour.
Combine ingredients. Place mixture 1/2 inch deep in skillet or baking pan or dish. Cook on top of stove 15 to 20 minutes on low heat. Place thinly sliced cheese on top of mixture and another 1/2 inch of hamburger. Cook until most of cheese is melted. Place under broiler 5 or 10 minutes.
Mix together the cake mix, eggs, oil, and pie filling. Add just enough water (very little) to make batter the right consistency. Bake at 350 degrees for about 30 minutes.
In heavy kettle, heat oil and add minced garlic. Mince parsley and add. Stir until wilted. Add clam juice, tomato juice, stewed tomatoes, basil and wine. When boiling, add seafood. Cook until seafood is done, about 15 to 20 minutes at reduced heat. Clams should have opened and the shrimp and crab should be pink.
Lightly brown meat in fat in large electric skillet at 350°. Sprinkle 1/2 of spaghetti mixture over meat. Spread cottage cheese over meat. Then arrange uncooked noodles in layer. Sprinkle remaining spaghetti sauce mix, basil, parsley flakes and salt. Add tomatoes with liquid. Be sure all is moistened. Cover tightly. Set temperature at 200° or 225°. Cook 30 to 35 minutes or until noodles are done. Disconnect cord. Sprinkle cheese on top. Cover and let stand 10 to 15 minutes before serving.
Scald milk; pour over shortening, sugar and salt. Let cool to lukewarm. Add enough flour to make a stiff batter. Add eggs, yeast and lemon rind. Mix well. Add enough flour to make a soft dough.
Sift flour, sugar, salt and baking powder together. Cut in shortening until mixture resembles cornmeal. Stir in sweet potatoes; add milk gradually to form soft dough. Turn onto lightly floured board. Knead lightly. Roll or pat 1/2 inch thick; cut with 2-inch biscuit cutter. Place on greased cookie sheet. Bake at 475° for 12 to 15 minutes.
Prepare cake mix as directed. Bake in large, greased and floured cookie sheet/jelly roll pan at 350° for 15 minutes. Cool completely.
In large bowl, beat banana, margarine, sugars and flavorings at high speed. If energetic, do by hand. Beat in egg, then add flour mixture. Mix well together. Spread in well-greased 9 x 13-inch pan. Sprinkle with chopped nuts, if desired.
Combine first 5 ingredients; stir. Combine egg and milk. Dip fillets in egg mixture, then dredge in flour. Arrange in a lightly greased 9 x 13-inch dish. Drizzle with butter, sprinkle almonds over the top. Bake at 350° for 35 to 40 minutes. Makes 6 servings.
Mix all ingredients together, except mayonnaise, then add about 2 tablespoons mayonnaise to ingredients. Mix well. Nice fruit salad.
Wash meat. Dip in flour, then eggs, then bread crumbs mixed with Parmesan and/or other seasonings. Fry in butter 10 to 15 minutes, until golden brown.
Combine ingredients. Pour in 3 medium size loaf pans or 3 greased and floured coffee cans. Bake at 350° for one hour.
Combine ground beef, rice, paprika, and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form meat into 1 inch balls, then roll in flour. Combine water, bouillon cubes, 1 tsp. salt. 1 tsp. pepper, green onions, green pepper, carrots and tomatoes in a large kettle. Cover, bring to a boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to a boil again. Reduce heat and simmer another 20 minutes. Add chiles and simmer uncovered for 40 minutes or until rice is done. Add parsley during last 5 minutes of cooking time. Salt and pepper to taste. Just before serving beat egg with lemon juice. Stir in 1-2 Tbsp. hot soup into egg/lemon mixture, pour into soup. Heat and stir until soup slightly thickens, but do not boil.
Cream sugar, shortening, eggs, flour and vanilla and mix well. Then stir in gumdrops and nuts; mix well. Drop by teaspoon onto greased baking sheet. Dot with cut up gumdrops, if desired. Bake at 350° for 15 minutes. Yield: 5 to 6 dozen cookies.
Brown and drain meat. Place in 9 x 12 x 2-inch baking dish. Cover with Veg-All. Add cheese soup, undiluted, and cover with frozen Tater Tots. Bake at 350°, covered, for 45 minutes; then uncovered for 15 minutes to brown Tots.
Heat sour cream, soup, chilies, onions and chicken. Layer in casserole dish, starting with corn chips, then heated chicken mix and then cheese. Layer twice. Bake at 350° for 1/2 hour.
Mix cinnamon and sugars together, then add butter and pecans. Pinch the biscuits up into mixture and mix thoroughly. Put in an ungreased Bundt pan. Bake for 30 minutes in a 350° oven.
Mix pudding, milk and sour cream. Let thicken. Fold in Cool Whip. Make layers of vanilla wafers, bananas and pudding, ending with pudding. Sprinkle wafer crumbs on top. Refrigerate.
Melt chocolate and 2 tablespoons of the milk over low heat. Blend cream cheese and sugar with mixer; add rest of milk to cream cheese and sugar and mix well. Add chocolate mixture to cream cheese mixture; mix until smooth. Fold in Cool Whip, using mixer. Pour into pie shell. Freeze 4 hours.
Put all ingredients in saucepan. Add 1 cup water and cook until pink is gone. Add 2/3 cup fine dry bread crumbs. Bake about 50 or 60 minutes (until crust is cooked) as a 2 crust pie at 400°.
Mix together lemon juice and milk. Add Cool Whip and pineapple. Pour into the pie crusts and chill.
Cut chicken in bite size pieces and place in baking dish. Add soup and flour to broth and bring to a boil. Pour over chicken. Put grated eggs on top of this. Add a pie crust and cook for 40 minutes at 350 degrees or until golden brown.
Mix all dry ingredients except yeast and sugar together. Mix sugar and yeast in small bowl; set aside. Heat buttermilk in small pot until warm; add yeast, sugar, and oil. Mix well and add to dry ingredients. Knead well. Make into biscuits and let rise. Bake at 350° until golden brown.
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs. Add carrots, oil, pineapple, nuts and vanilla. Stir into dry ingredients until moistened.
Melt shortening and margarine in microwave. Add lukewarm water. Add rest of ingredients (only 1/2 flour). Add rest to consistency. Knead and raise 1 hour. Punch down and make rolls, raise again. Bake at 400° for 15 minutes.
Cook broccoli until barely tender. Put in buttered 8-inch baking dish. Make White Sauce; add cheese. Beat egg yolks, sugar, salt and pepper to taste. Add to White Sauce. Beat egg whites until stiff and fold into sauce. Pour over broccoli. Bake in a 350° oven for 20 minutes or until firm. Serves 4 to 6.
Combine all ingredients and cook over low heat. Stir constantly until thickens. Cool pour over fruit.
Mix sugar, mustard, salt and onion in mixing bowl. Wet mixture with small amount of vinegar. With beater set at low speed, add oil and vinegar alternately, adding more oil each time than vinegar, reserving a bit of vinegar. Add celery seed with the last of the vinegar. Mixture should be thick and stable. Store in covered jars and refrigerate. Makes 1 1/2 pints.
Brown sausage; drain and reserve 1/4 cup drippings. Combine flour, baking powder, salt and cornmeal. Add eggs, milk and drippings. Beat until smooth. Fold in sausage and hard-boiled eggs. Pour into greased 9 x 9-inch pan. Bake at 425° for 20 to 30 minutes. May be served with butter and topped with syrup, if desired.
Cook potatoes, drain and cool. Peel, core and thinly slice apples into rings. Arranges half of apples and half of potatoes slices in a 13 x 9 inch baking dish, sprinkle with half the brown sugar mixture and dot evenly with half of margarine. Repeat procedure with remaining ingredients. Bake at 350° for 1 hour, serve warm.
Blend flour, salt, sugar, chili powder and Tabasco. Brown onion and celery in oil slowly. Add the blended ingredients to onions and celery. Simmer, uncovered, for 15 minutes, stirring often. Add tomatoes, peas, vinegar and shrimp.
Boil water, sugar and cream of tartar. Drop 22 Ritz crackers in mixture; do not stir, or you will break crackers. Pour into unbaked pie shell. Sprinkle with cinnamon and put butter over the top. Bake for 10 minutes at 450°; reduce temperature to 325° or 350° and bake an additional 25 minutes. Tastes like apple pie.
Fry bacon until crisp; pour off part of fat. Add onion and tomato sauce. Simmer until thickened, adding garlic salt to taste. Sauce should taste a little salty. Cook shells as per instructions on box; add sauce to shells. Serve with garlic bread and a salad.
Grind cranberries, orange, apple and nuts on coarse blade of food chopper. Add crushed pineapple, coconut flakes and sugar. Mix well. Make 24 hours before serving.
Beat eggs until foamy. Mix in milk, salt and flour. Knead dough in bowl to form a ball until very smooth, about 1 minute. Cover; let rest 30 minutes. Divide dough into 2 parts. Roll each part on floured surface. Keep remaining dough covered until ready to roll. Cut into long strips, about 3 inches wide. Let stand about 15 minutes, then cut into narrow strips about 1/4-inch wide. Dry for at least 1 hour. Cook in 3 quarts salted water (1 tablespoon salt) or in chicken broth. Serves 4.
Heat water and sugar together to dissolve. Add rest of ingredients; fill gallon jug with water and let set 7 to 8 hours before serving. Or it's better to freeze and serve as a mush.
Put a layer of chocolate chips, layer of coconut, another layer of chocolate chips, and another layer of coconut. Pour milk over this and bake at 350° until done.
Heat oven to 400°. Grease pie plate. Mix shrimp, cheeses, onions and pimento in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes.
Boil together for 2 minutes the sugar, milk, butter, cocoa and salt. Wait until it starts a rolling boil. Take off stove and add oats, peanut butter and vanilla. Drop from spoon on wax paper. Makes about 35 to 40 cookies.
Melt 1/4 cup oleo and Velveeta cheese together. Mix with vegetables. Put in greased casserole dish. Top with Ritz crackers and 1/4 cup butter. Bake in 350° oven for 1/2 hour.
Brown beef cubes in margarine. Add mushrooms. Add flour and soup mix; stir. Add milk and water. Cover; simmer for 1 hour. Add sour cream; reheat 10 minutes. Serve with noodles or rice.
Combine cheese and milk in a heavy saucepan. Cook over low heat, stirring until cheese melts. Stir in crabmeat and wine. Cook until heated. Serve with crackers. Yields 2 cups.
Mix first 5 ingredients, 2 teaspoons of salt and dash of pepper. Cut core out of cabbage to depth of 3-inches. Put cabbage in	a large kettle of boiling water over high heat. With tongs, remove about 20 leaves as they wilt.	Let leaves stand until cool. Chop	remaining cabbage. Put half	of chopped cabbage in bottom of large kettle. Put a spoonful of meat mixture in center of each leaf. Roll up, tucking ends under cabbage rolls. Put	on top of cabbage in kettle. Top with remaining cabbage, sauerkraut, tomato sauce and butter. Salt and pepper to taste. Add boiling	water.	Bring to a boil. Cover and simmer for 45 minutes. Makes 5 servings.
Cook the first 6 ingredients for 5 to 10 minutes. Add the remaining ingredients. Let this simmer 15 to 20 minutes. Serve over warm biscuits. (I cook this in my electric frypan.)
Mix all ingredients well. Shape small portions into rolls. Wrap in waxed paper. Put in refrigerator until hard or overnight. Slice in thin slices. Bake in 350° oven until brown.
Mix cream cheese and finely chopped green onions. Spread in a quiche dish. Top with finely chopped shrimp. Cover with cocktail sauce. Serve with crackers.
Cream together the first 3 ingredients. Add eggs and beat. Make a paste of the cocoa and food coloring, then add to mixture. Add buttermilk, alternating with flour and salt. Beat until smooth. Add vanilla. Dissolve soda in vinegar, then add and mix well. Bake at 350° for 20 to 25 minutes in greased and floured cake pans.
Mix ingredients and pour into unbaked pie crust. Bake at 350° for 45 minutes.
Saute onion and mushrooms in margarine. Add soups, Ro-Tel and chili powder. Dip tortillas in broth chicken was cooked in to soften.
Mix cornmeal, baking soda and salt well. Then add milk, eggs, bacon grease and creamed corn. Mix well.
Mix the first 5 ingredients and pour over the remaining ingredients. Cook at 200° for 2 hours. Turn every 15 minutes.
Peel potatoes and chop into bite size pieces. Chop onion into small pieces. Cut tomatoes into small pieces. Melt margarine in soup pot and add onions and cook slightly. Add potatoes and fry briefly. Add tomatoes and cook briefly. Cover all with boiling water and cook until potatoes are tender. Add 1 small can chopped chilies. Cook 5 minutes. Add 2 pounds small cubed cheese. Allow to melt and serve with warm tortillas.
Over low heat, melt the chocolate and butterscotch morsels. Add the noodles and peanuts. Spoon out onto waxed paper or foil. Place in refrigerator until set up. Serve.
Mix peppers and onion in hot broth; let stand until everything else is ready. Beat eggs well and mix in milk. Pour in cornbread mix and mix well. Add broth and chicken to mix. Add tomatoes. Pour in a microwavable dish and cook about 6 to 8 minutes. If mix is dry, add a small amount of broth. Top with picante sauce.
Grease 8 x 8 pan. Spread croutons on bottom of pan. Pour shredded cheese over croutons. Combine eggs, milk, mustard, salt, onion powder and pepper; mix well and pour over cheese and croutons. Cook and crumble bacon. Sprinkle over top. Refrigerate overnight. Bake at 350° for 1 hour.
Combine flour and salt. Cut Crisco or butter in with pastry blender or 2 knives until mixture has lumps no larger than peas and is evenly coarse. Sprinkle with water, one tablespoon at a time, blending with a fork until mixture holds shape of ball. Roll out.
Melt margarine in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating well after each until smooth. Drop by heaping teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 400° until golden brown and puffy, about 30 minutes. Remove from oven; split. Cool for about an hour. Then they may be filled with homemade pudding or Thank You pie filling (canned), chocolate, vanilla or lemon. Then dust with confectioners sugar. Makes 32 to 36 small puffs.
Cover beans with water and soak overnight. Drain, cover with water and cook until done. Put in baking dish with brown sugar, mustard and catsup. Make patties with sausage and put on top. Bake at 375° until sausage is done, turning sausage over once.
Put all ingredients in crock-pot or heavy casserole with a tight lid and cook on low or at 275° for 7 to 9 hours. Add peas and mushrooms the last hour if you wish. Liquid may be thickened with flour or cornstarch.
Cook potatoes, onions and celery in 2 1/2 cups boiling water, covered, until tender. (Do not drain vegetable water. This is part of the soup.) Add bouillon cubes.
Sift flour; add baking powder and sift 3 times. Cream butter and sugar, adding sugar 2 tablespoons at a time. Cream well. Add beaten egg yolks, flour and milk. Add vanilla and burnt sugar syrup alternately. Fold in beaten egg whites. Bake 30 to 35 minutes in 350° oven. Use 2 greased and floured round cake pans.
Bring to boil; boil 5 minutes, stirring. Remove from heat and add 1/2 teaspoon baking soda and 1/2 teaspoon vanilla. Mixture will bubble and foam up. Pour over popcorn; place pans in 225° oven and bake 1 hour, stirring every 15 minutes. Pour over wax paper and break apart. Place in tight can or jar.
Spread cranberry sauce in a 9-inch pie plate. Combine oats, flour and brown sugar; cut in margarine until crumbly. Sprinkle over cranberries. Bake at 350° for 25 minutes. Top with whipped cream or vanilla ice cream. Makes 5 to 6 servings.
Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in topping. Pour into pie shell. Sprinkle with chopped peanuts. Freeze and serve. (If not used the same day, wrap in airtight freezer wrap after pie is frozen.) Yields 6 servings.
Mix ingredients and pour into greased and floured loaf pan. Bake at 350° for 50 minutes.