HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Jell-O in boiling water as box states. Add cream cheese and mash with fork until cheese mostly dissolves. Add other ingredients. Mix well. Store in refrigerator. Sets up in approximately 2 hours.
Mix all together and place in a buttered casserole dish. Bake at 325° for 45 minutes.
Slowly melt Crisco and butter. In mixing bowl, add sugar to melted Crisco and butter. Beat 1 minute. Add eggs and vanilla. Beat 1 minute. Add flour. Mix by hand, not mixer. Add dates and nuts.
Combine flour, sugar, baking powder and salt and sift into large bowl. Add raisins and walnuts to the sifted dry ingredients. Combine beaten egg, vanilla and melted shortening and add to the flour mixture. Dissolve soda in the undrained crushed pineapple and add to flour mixture. Stir just until blended. Pour the batter into a greased 8 x 4 x 4-inch loaf pan. Bake at 350° for 1 hour or until done. Cool bread on a wire rack. Slice and serve. Spread with butter, oleo or cream cheese. Yields 1 loaf.
Press crescent rolls in a baking pan; press edges together. Bake as on crescent roll can. Cool. Spread Ranch dip; spread broccoli, carrots, green onions and cheese on top. Cut into squares.
In a shallow dish blend eggs, milk, cinnamon, vanilla, salt and nutmeg. In large skillet melt 2 tablespoons butter flavored Crisco. Dip both sides of bread in egg mixture. Place 2 or 3 coated slices in skillet. Cook over medium heat until deep golden brown on both sides.
Mix all ingredients well. Grease or spray 9 x 13-inch pan. Pour mixture into pan and bake at 350° for 30 minutes or until bubbly.
Beat cream cheese and Cheddar cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Refrigerate several hours.
In a 2-quart saucepan, cook bacon until crisp; remove bacon. Drain off fat, reserving 2 tablespoons drippings in pan. Cook onion in reserved drippings until onion is tender. Crumble bacon. Stir bacon, pork and beans, molasses and mustard in saucepan with onion. Bring to boiling. Reduce heat and simmer, uncovered, about 20 minutes. Makes 6 servings.
Mix the first 9 ingredients well; cook slowly for 1 hour (keep stirring). Add 1/2 cup sugar and the cornstarch, mixed with enough water to pour. Simmer for 30 minutes. Makes 6 pints.
Melt butter, peanut butter and chocolate in microwave. Mix Rice Chex and sugar. Pour chocolate mixture over Rice Chex and sugar; gently fold until coated. Pour 1/2 box of powdered sugar into trash bag; add Chex mixture. Pour other 1/2 box of sugar on top. Shake and toss gently until coated.
Add enough milk to moisten to make a thick batter. Spoon out into balls into a deep fryer. Take out when golden brown.
Mix all ingredients. Spoon into lightly greased 9 x 5-inch loaf pan. Heat oven to 375°. Bake 40 minutes. Makes 6 servings.
Brown hamburger with onions. Drain grease. Combine soup and drained beans in a glass casserole dish. Season to taste. Bake at 350° for 30 to 40 minutes.
Brown the pork chops and pour off fat. Stir in soup, 1/2 cup water, carrots and onions. Cover and let simmer for 15 minutes. Serves 4.
To half of the shortening, add corn and tomatoes. Heat slowly. To remaining shortening, add onion, garlic and green pepper; do not brown. To this, add meat and chili sauce. Cook slowly 20 minutes. Add cornmeal to tomatoes and corn mixture. Combine olives. Pour into oiled baking dish. Bake at 300° for 45 minutes.
Mix yeast and sugar in hot water. Add oil, salt and beaten eggs. Mix well. Add flour and blend well. Let set for 1 hour with a cover. Make into rolls and let rise until double in size. Bake in 400° oven for about 20 minutes or until brown.
Mix all ingredients. Pour into greased casserole dish and bake for 40 minutes at 375°.
Roll each chicken breast half and wrap with bacon slice. Fasten with toothpick. Spread chipped beef on bottom of 9-inch square baking dish. Place chicken breasts on top of the beef. Mix soup and sour cream together and pour over chicken. Cover tightly with foil. Bake in a 275° oven for 3 hours. Remove foil and bake 1 more hour.
Cook and stir garlic in oil in 2-quart saucepan. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken onto each tortilla around chicken. Place seam side down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas; sprinkle with cheese. Cook uncovered in 350° oven until cheese is melted, 10 to 12 minutes. Serve with sour cream and if desired shredded lettuce.
Mix lemonade and ginger ale together. Pour in punch bowl with ice mold. Put scoops of sherbet on top. Make 1/2 hour before serving.
Mix and heat	the soups, milk, mayonnaise and sour cream. Do not boil these ingredients. Make layers in casserole dish of	macaroni, pepper, onion, pimento and soup mixture. Top with cheese (make 2 layers).	Top with buttered cracker crumbs. Cook for 20 minutes at 400°.
Drain pineapple and mixed fruit; reserve liquid. Combine liquid with pudding and Tang. Stir well. Gently mix fruit with dressing. Chill.
Dissolve yeast in small amount of sugar and lukewarm water. Beat egg. Mix with balance of sugar and add to yeast. Pour yeast mixture, lard and potato water into flour and work in until you have a soft dough. Let rise for 1 1/2 hours. Place in refrigerator. Note: I mash my potatoes in the water and use potatoes and water.
Mix first 5 ingredients until crumbly. Press half of crumbs in a greased 9-inch baking pan. Add diced rhubarb. Combine sugar, cornstarch, water and vanilla until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 35 to 40 minutes. Cut in squares and serve while warm. Delicious with whipped cream or plain.
Brown ground chuck, onion and green pepper; stir in tomato soup and water. Add rice and seasonings. Simmer about 20 minutes. You may need to add more water if it is too thick. This is great served over mashed potatoes for a heartier meal.
Heat oven to 400°. Prepare bottom crust. Toss apples and orange juice in a large bowl. Combine light brown sugar, 1/3 cup granulated sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter or oleo. Moisten edge of pastry with water. Prepare top crust. Brush top with milk. Sprinkle with 1 teaspoon sugar.
Combine mix, Cool Whip and egg; stir well. Drop by teaspoon into powdered sugar. Roll until well coated. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Gently mix together. Pour into a Pam sprayed casserole dish. Bake at 350° for 45 minutes.
Mix apple and cranberry sauce. Sprinkle with 3/4 cup sugar. Place in a baking dish. Melt margarine and add oatmeal, flour, brown sugar and pecans. Mix well and spread over apples and cranberry mixture. Bake at 350° for 1 hour. This can be frozen for later use.
Brown ground beef and onion in a frying pan; remove. Combine with bread crumbs, eggs, cheese, salt, pepper (to taste) and parsley. Meanwhile, cook shells. Fill each shell with ground beef mixture and place in baking dish which has been spread with about 1 1/2 cups of your favorite spaghetti sauce. Arrange shells in single layer. Cover shells with sauce and sprinkle with Parmesan cheese. Bake, covered, in 350° oven for 30 to 40 minutes.
Prepare vanilla pudding as per instructions on package. Blend in Cool Whip with spatula. In a 9 x 12-inch baking pan, lay down a layer of graham crackers, spread on a portion of the pudding and Cool Whip mixture. Make another layer of graham crackers and then mixture. Repeat until mixture is used. Finish with a layer of graham crackers. Frost with fudge frosting and refrigerate for a couple of hours before serving.
In heavy aluminum foil, lay beef on top. Spread soup mix and mushroom soup. Seal aluminum foil so no steam escapes. Cook 1 hour at 300°. Check doneness of meat.
Brown meat in large saucepan. Drain off fat. Add onion and celery, cook until vegetables are tender. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt and Worcestershire sauce. Cover and cook until potatoes are tender, about 15 minutes. Stir in peas or beans and heat through.
Pour punch in three ice trays and freeze until almost frozen solid. Take out of trays. In a blender, put your flavored ice cubes and puree. Puree until it gets slushy. Pour into a tumbler and serve. Serves 1.
Beat sugar, cream, cream cheese and vanilla on low speed until blended, then whip on high speed until stiff. Fold mixture of other ingredients into cream mixture and chill.
Boil raisins in 1 3/4 cups water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and salt. Moisten with 1/4 cup water and add to raisins, stirring until mixture boils. Remove from fire. Add butter and vinegar. Pour into pastry lined pie pan and cover crust. Bake 25 minutes at 425°.
Bring milk and sugar to a boil. Boil, stirring constantly, for 10 minutes. Place butter and peanut butter chips in double boiler and cook. After ingredients have melted, remove from heat. Add vanilla, marshmallow cream and walnuts. Pour marshmallow cream mixture into pan. Add sugar mixture to top and swirl gently to bottom layer. Refrigerate until set.
Mix crab, shrimp, eggs, mayonnaise, Worcestershire and onions. Put in greased casserole dish. Top with bread crumbs and dots of butter. Bake at 350° for 30 minutes.
Dip chicken in egg, then flour. In skillet, melt butter or margarine and brown chicken 4 minutes, turning once. Stir in soup mix blended with water. Bring to a boil. Simmer, covered, 10 minutes or until chicken is done. Serve with angel hair pasta.
Trim fat from ham. Place pineapple slices on top of ham. Mix brown sugar, dry mustard and honey together. Spread over ham. Bake at 325° for 30 minutes or until it begins to brown. Pour Coke over it and continue the baking for 30 more minutes, basting the last 15 minutes.
Wash chicken (I skin the chicken). The chicken can be left whole or cut into pieces. Sprinkle with desired amount of salt and pepper. Put oil and butter over chicken. Put cut garlic and the herbs on top. Cook in oven or on top of stove (the whole chicken is cooked in the oven at 325° until browned). Baste once in a while.
Over low heat, melt oleo. Stir in milk, vanilla and salt. Mix and remove from heat. Add 1 1/2 cups sugar; stir. Add peanut butter and syrup. Mix. Put remaining 1/2 cup sugar on counter. Pour on mixture and knead until all is mixed in. Make into balls. Melt chocolate chips and shortening in small pot. Remove from heat. Dip balls in chocolate until coated. Place on pan and refrigerate until firm. Serve. Makes 50.
Combine all ingredients, which should be a stiff dough. Form into 1-inch balls or drop into hot fat fryer by spoonfuls. They will puff up and turn golden brown. Remove from deep fat fryer and drain well on paper towels. Salt lightly. Serve as a side dish or use in recipes calling for Tater Tots.
In saucepan, combine all ingredients. Bring to boil. Reduce heat, simmer, covered 15 minutes.
Fry pork until all pink is gone. Add onions and cook 5 minutes more. Drain off fat. Add seasonings. Boil potatoes and mash with milk until stiff, not whipped. Add to meat mixture and blend well. Put in pie crust. Cover edges with foil so they won't overcook. Cook at 400° for 1 hour. Place on cookie sheet in case juices run over. Delicious.
Mix all ingredients together. Rub on whole dry chicken and put some inside of chicken. Bake at 400° for 1 hour and 15 minutes uncovered.
In small microwave-safe bowl, place peanut butter chips, butter and milk. Microwave on High power for 45 seconds. Stir until chips are melted and mixture is smooth. Gradually add 1/4 cup powdered sugar. Beat with whisk until smooth. Drizzle over brownies with peanut butter chips.
Mash or blend avocados. Mix in finely chopped onion, tomato and peppers. Salt to taste. Chill.
Combine first 4 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle milk (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Stir in turkey, cheese and green pepper. Drop mixture by rounded teaspoonfuls onto greased baking sheets. Bake at 400° for about 15 minutes or until browned. Serve warm. Makes 4 dozen.
Stir all ingredients together in large bowl. Can leave in bowl or pour into a 9 x 13-inch Pyrex. Chill overnight.
Crumble crackers. Place in mixing bowl and mix in melted margarine. Place in large greased cake pan. Pat firmly and set aside.
Run cold water over sauerkraut and drain. Mix sauerkraut, peppers, onion and celery; set aside. Boil vinegar and sugar until clear. Pour over kraut mixture and mix. Place in jars and refrigerate.
Preheat oven to 350°. Place spareribs in 3-quart buttered casserole. Mix soy sauce, honey and 1/2 teaspoon salt. Brush some over spareribs. Bake, covered, for 2 hours. Meanwhile, saute onions and celery leaves in oil 5 minutes. Add pepper, seasoning, thyme, 1/4 teaspoon salt, pepper and beans. At end of 2 hours, remove spareribs; skim surface fat from drippings. Add bean mixture to casserole. Top with spareribs. Brush surface of spareribs with some of the sauce. Bake for 30 minutes longer. Makes 8 servings.
Cream the butter, sugar and vanilla; beat in eggs. Blend in melted chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan in a slow oven (325°) for 28 to 30 minutes. Cool. Cut into 16 squares. Serves 16.
Flour steak. Brown in a large skillet on both sides. Put in other ingredients and simmer for 1 hour. Serves 6.
Combine and bake in 9 x 13-inch pan for 25 to 30 minutes at 350°.
Combine fruit drinks, chilled thoroughly. Add chilled ginger ale and sherbet at last minute. Ladle into punch cups. Serves 25 to 30.
Beat sugars and shortening. Add eggs and vanilla; beat until fluffy. Stir dry ingredients together. Combine mixtures. Roll into balls. Bake at 375° for 8 to 10 minutes. Yields 5 dozen.
Mix all together and bake in a 9 x 13-inch pan. Bake at 350° for 35 minutes. You may stuff turkey, 12 to 15 pounds.
Separate biscuits and cut each biscuit in half to get 20 biscuits. Place 10 on the bottom of a 9 x 13-inch pan. Mix meat, sour cream, cooked noodles and vegetables. Place over bottom layer of biscuits. Top mixture with remaining biscuits. Top with the cheese. Cook for 30 minutes at 350°.
Grease pan. Cream butter and sugar. Add egg and stir. Add dry ingredients alternately with milk. Put in pan and sprinkle top with sugar and cinnamon. Bake in 350° oven for 30 minutes.
Mix all ingredients. Fill greased empty tin or aluminum cans half full (frozen fruit juice cans or soup cans are best). Cover with a piece of foil. Place in a large boiler and fill boiler with water halfway up cans. Boil until bread is firm on top, about 40 minutes. Remove from cans. Keeps well in refrigerator. Delicious sliced and buttered or toasted.
Brown meat and drain. Mix all other ingredients with browned meat and simmer for 1/2 hour. Spread sauce on half of a hamburger bun and top with shredded Mozzarella cheese. Bake for 15 minutes in 350° oven. Serves approximately 8 people.
Place the water, lemon juice, and milk in a blender. Turn on gradually and add peaches and crushed ice. Blend until smooth. Serve.
Partially cook the broccoli. Set aside and drain. Mix together the eggs, soup, mushrooms and cheese. Layer broccoli and cheese mixture and end with cheese on top. Bake 40 to 45 minutes.
Break wings in two places and cut off tips with carving knife. Place in shallow pan and sprinkle with seasonings; dot generously with soya sauce. Cover with brown sugar and pour on honey; sprinkle with additional garlic powder and soya sauce. Bake at 400° for 50 to 60 minutes. Baste frequently.
Saute onion in butter or oleo in a Dutch oven, over medium heat, until tender, stirring frequently. Add broth, Worcestershire sauce and pepper; bring to a boil. Reduce heat, cover and simmer 5 minutes. Ladle soup into individual baking dishes. Top each with a slice of toasted bread. Sprinkle with cheese. Place under broiler 2 or 3 minutes to brown top. Serve immediately. Yield: 4 1/4 cups.
Mix all ingredients together. Set in refrigerator to season overnight. Serve with raw vegetables for dipping.
Mix cocoa, sugar and flour in bowl. Add beaten egg yolks and milk to flour mixture. Cook in microwave or on medium heat on stove until thick. Then add butter and vanilla to mixture. Pour into baked pie shell.
In 2-cup glass measure, combine egg, sugar and lemon juice. Microwave at 70% power 1 1/2 to 2 minutes or until mixture boils. Stir. Microwave 70% of power 30 seconds. Add extract. Mix well. Stir well into whipped topping. This is good as a dressing for fruit salad.
Beat egg. Add sugar, tapioca and sour cream. Add rhubarb and pour into unbaked pie shell. Bake at 375° for 1 hour.
Boil chicken; cube. Boil noodles. Drain water and on low heat stir in remaining ingredients. Serves 6.
Dissolve gelatin and salt in boiling water. Add cold water, lemon juice and sour cream. Beat until blended. Pour into freezer tray. Quickly chill mixture for 20 to 25 minutes or until firm 1-inch from edge and still soft in center. Pour into bowl and whip until fluffy. Fold in pineapple. Pour into 1-quart mold and chill until firm, about 1 hour. Makes 4 cups or 8 servings.
Wash beans in a strainer and discard any grit or discolored beans. Put beans and the rest of the ingredients in an 8-quart pot. Bring to a boil. Cover and reduce heat to simmer. Stirring often, cook beans about 2 1/2 hours or until beans are tender and creamy. Serve over fluffy long grain rice. You can also put a good dollop of sour cream on top of your serving of red beans and rice. It's delicious!
Arrange chicken in single layer in buttered, shallow dish. Season with salt and pepper. Combine soup, sour cream and mushrooms; pour over chicken. Sprinkle with paprika, almonds and Parmesan cheese. Bake, uncovered, in 375° oven for 45 to 60 minutes.
Crush crackers. Beat 3 egg whites stiff and add sugar, baking powder, and vanilla; mix. Add pecans. Fold in crackers. Pour mixture into 9-inch greased pie plate. Bake 40 minutes at 300°. When cool, refrigerate. Serve topped with Cool Whip.
Split and lightly toast English muffins. Mix first 5 ingredients together and spread on toasted English muffins. Cut into eighths. Bake in 350° oven until brown and bubbly, about 15 minutes.
Saute butter, onion and green pepper. Add paprika, tomatoes, potatoes, hot dogs or chicken and water to cover. Cook until potatoes are done.
Mix the 1/2 cup white sugar and 1 teaspoon cinnamon in a dish. Cut biscuits into fourths and roll each piece in cinnamon sugar. Drop in a greased Bundt pan. Melt margarine, brown sugar and 1 teaspoon cinnamon in saucepan. Pour into biscuits. Bake 30 minutes at 350°. Monkey bread may be pulled apart instead of cutting.
Peel onion and garlic. On piece of aluminum wrap, large enough to enclose onion, place whole onion, whole garlic cloves, butter and white pepper. Wrap and put in grill for an hour. Serve in foil. Onions are best if roasted until quite dark. Aroma released when foil is opened is wonderful!
Cream margarine, peanut butter, sugar and graham cracker crumbs together. Mix thoroughly and pat into a 9 x 13-inch pan. Melt chips and spread on top.
Saute onion and garlic in margarine until tender. Add olives, chilies, soup and sour cream. Mix well. (Reserve 3/4 cup of this sauce.) Add chicken and 1/2 cup cheese. Mix well. Warm tortillas. Fill with chicken mixture. Roll up, place seam side down, in a 13 x 9-inch baking dish. Combine reserved sauce, milk and 1/2 cup cheese. Heat; mix well. Pour over enchiladas. Bake at 350° for 30 to 35 minutes.
Fill glasses 2/3 full with grape juice. Add 2 scoops of ice cream to each glass. Serve with ice tea spoons. Yields 4 to 6 servings.
Beat milk, cinnamon, eggs, brown sugar and salt together. Add mashed sweet potatoes. Place in buttered casserole dish. Top with marshmallows. Bake at 350° for 45 minutes or until knife inserted comes out clean. Makes 4 to 6 servings.
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk and set aside. In a large bowl, blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese; mix to form a smooth paste. Add the egg and lemon extract; beat at medium speed until light and soft. Scrape down sides of bowl occasionally. Add the flour mixture and Macadamia nuts. Blend at low speed just until combined. Do not overmix.
Grease loaf pan. Melt butter. Heat oven to 325°. Dissolve soda in hot water. Beat egg in small bowl. In large bowl, mix ingredients in order listed except for cranberries and nuts; mix well. Add cranberries and nuts and mix again. Pour into loaf pan and bake 1 hour and 15 minutes.
Beat the butter and sugar to a creamy mixture. Add the beaten egg and lemon rind. Sift dry ingredients together and add. Drop by spoonfuls on a greased pan and bake about 10 minutes at 350°.
Brown sausage, drain off grease. Add beef and finish browning with onion; drain again. Add tomato sauce and seasonings to saucepan and simmer 15 minutes. Toast tops of split buns under broiler. Place hot meat mixture on split sides of buns, to the edge. Top with grated cheese and place under broiler until cheese melts. Serve immediately, open-faced. Makes 8 servings.
Mix mushroom soup and milk. Pour 1/2 into ungreased baking dish 9 x 12-inch. Add rice, mushrooms with juice and 1/2 the onion soup mix. Top with owl breasts. Pour soup mix over top and sprinkle remaining onion soup mix on. Cover with aluminum foil. Bake 1 hour. Uncover and bake 15 minutes more. Serves 4.
Combine apples and sugar. Let stand for 15 to 20 minutes. Beat eggs slightly. Stir in oil and vanilla. Mix flour, salt, soda and cinnamon. Stir in apples and oil mixture alternately. Stir in nuts. Spoon into greased and floured pan, 13 x 9 x 2-inch. Bake at 350° for 45 minutes to 1 hour.
Tear lettuce in small pieces and put in oblong dish. Add frozen peas, then onion, then celery, chestnuts and bacon. Cover with mayonnaise and sprinkle sugar over. Top with Parmesan cheese. Let set at least 4 hours or overnight in refrigerator. Will keep fresh about 1 week.
Bake cake as directed on box. Cool. Beat cream cheese, milk and pudding until stiff. Spread on cake. Next, spread pineapple and banana on cake. Top this with Cool Whip and sprinkle with nuts.
Mix all together. Pour in a 2-quart dish. Cover top with bread crumbs. Sprinkle melted butter on top. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Bake at 350°. May be baked in shallow pan and cut while still warm, or dropped by teaspoon on greased cookie sheet.
In a small bowl combine yeast, sugar and water. Let stand until bubbly, about 15 minutes.
Mix together the milk and potatoes; add yeast. Stir until dissolved. Add dry ingredients and mix until easy to handle. Shape into desired shapes and let rise until doubled (45 to 60 minutes). Bake until golden brown at 400° for 15 to 20 minutes. Makes 1 1/2 dozen rolls. (Measure leftover mashed potatoes into 1 cup portions and freeze for later use in recipes.)
Cut peppers lengthwise in half. Remove seeds. Slice lengthwise into one-inch wide strips. Cut onions into thick slices. Heat oil in skillet. Add peppers, onions and garlic. Cook over medium heat for 10 minutes, stirring frequently. Cover and simmer 5 to 10 minutes until softened. Season with salt, pepper and vinegar, then stir.
Remove flowerets from broccoli; cut into bite size pieces. Reserve stalks for other use. Combine all vegetables; toss lightly. Combine remaining ingredients; mix well. Pour over vegetables. Garnish with celery leaves and tomatoes. Chill at least 3 hours. Serves 10 to 12.
Trim off fat; cut pork into cubes. Heat oil in heavy pan or Dutch oven. Add pork; cook until brown. Add onion and garlic; cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add stewed tomatoes, chopped chilies and Mexican tomatoes with hot chilies. Season to taste with salt and pepper. Cover; cook for 1 to 1 1/2 hours. Can wrap in flour tortillas and top with grated cheese.
Whip butter and sugar for 1 minute. Add syrup and salt; beat 1 minute. Add eggs, beat on high speed for 3 minutes. Add nuts, pour in shell and bake for approximately 50 minutes in 350° oven.