xiaoxl/recipe_data huggingface dataset:
Oriental Mini Meatloaves With Honey Garlic Sauce


Ingredients:
ground turkey, ground chicken, water chestnut, evaporated milk, soya sauce, green onion, egg, low-sodium instant chicken bouillon granules, garlic clove, ketchup, honey, soya sauce, garlic

Directions:
Meatloaves-Combine all ingredients in a large bowl.
Mix lightly but throughly to blend.
Divide into 12 muffin cups.
Bake at 350 degrees for 30-35 minutes.
(You can freeze the loaves at this point. Place into a large ziploc bag, label and freeze. To serve: heat in oven or microwave until warm, serve with sauce.].
Or Remove from pan and serve with honey garlic sauce immediately.
Sauce-Combine ingredients in a sauce pan.
Cook and stir on low heat until hot and bubbly.
Serve with rice or Oriental noodles.
Louisiana Swamp Julep


Ingredients:
Bourbon, honey, creme de menthe

Directions:
"Mix ingredients, shake well, and pour over tall glass of crushed ice. drink slowly through a straw if you have one. If not, sip as usual."
Bisquick Cornbread


Ingredients:
Bisquick, cornmeal, baking powder, butter, sugar, milk, eggs

Directions:
Mix all ingredients together., Pour into an 8 by 8 pan& bake at 350 for 35 minutes.
Simple Spaetzle


Ingredients:
eggs, flour, milk, salt, baking powder

Directions:
Bring a large saucepan of salted water to a boil.
Reduce heat and maintain water to a simmer.
In medium bowl, combine all the ingredients into a batter.
Place a colander over the pan of water.  Pour about ¼ of the batter in the colander and press through the holes into the water with a spatula.
When dumplings begin to float, cover pan and simmer about 5 minutes until they appear to swell and are fluffy.
Remove dumplings and repeat with remaining batter.
Tips.
They freeze very well.
2 Way Baked Kumara (White Flesh or 'bush Bok' Sweet Potato)


Ingredients:
kumara, butter, salt, pepper

Directions:
Set the oven to 200C/425°F.
Bake as you would a regular potato, Pierce the skin with a fork and bake for around 45mins to an hour. Wrap in foil if you don't like a crispy skin.
Split and slather in butter, salt and freshly ground black pepper.
OR -.
Split and slather in butter, condensed milk and cinnamon.
Wonderful!
Red Pickled Cabbage


Ingredients:
red cabbage, apple cider vinegar, honey, olive oil

Directions:
Grate or shred cabbage into very thin slivers.
Place cabbage in a porcelain bowl.
Add 1/2 cup of olive oil.
Add 1/4 cup of Apple cider vinegar (I like the organic one].
Add 2 to 3 tablespoon of raw honey.
Toss and mix everything together and add salt & pepper to taste.
Store in glass jar(s]. Keeps fresh for a long time.
The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
Mongolian Grill Style Mongolian  Sauce


Ingredients:
olive oil, canola oil, ginger powder, garlic, soy sauce, water, brown sugar

Directions:
Warm oil in sauce pan.  Add ginger and garlic, stirring quickly to avoid scorching.  Add water, soy sauce and sugar allowing sugar to dissolve.  Bring sauce to a boil then reduce heat to low and simmer until thickens to desired consistency.
If using to brown with meat, add to meat once meat is cooked thoroughly.  Simmer until thick.
If using with veggies, add ¼ to ½ c to veggies to stir fry.
Beet and Spinach Salad


Ingredients:
egg, olive oil, cold water, fresh lemon juice, dried oregano, celery, walnuts, feta cheese, fresh spinach

Directions:
In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
Pour dressing over and toss lightly.
Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.
Libbie's Chocolate Pudding


Ingredients:
cornstarch, flour, sugar, salt, milk, eggs, butter, vanilla, walnuts, milk

Directions:
Mix dry ingredients together in a saucepan., Add milk slowly, whisking to blend., Beat the eggs into the mixture., Cook until thick, stirring constantly., Add butter, vanilla and finely chopped nuts., Pour milk over thick pudding to eat.
Easy Sweet and Sour Chicken


Ingredients:
chicken breast, brown sugar, pineapple chunks, vinegar, soy sauce, cornstarch

Directions:
1. Cook chicken in large frying pan., 2. Mix together all other ingredients in separate kettle and bring to a boil., 3. Combine sauce and chicken together., 4. Good served over white rice.
Rossini Cocktail


Ingredients:
strawberry, strawberry

Directions:
Pour strawberry purée into a chilled champagne glass, and top with prosecco., Garnish glass with fresh strawberry.
Fried Apple Pies


Ingredients:
apple cider, lemon juice, sugar, cinnamon, butter, all-purpose flour, baking powder, salt, cinnamon, shortening, apple cider

Directions:
Cook apples in cider and lemon juice for 35 to 45 minutes until soft and all of the liquid has been absorbed. Add sugar, butter and cinnamon and stir to combine. Put in refrigerator to chill.
Sift together flour, baking powder, salt and cinnamon. Cut in shortening with 2 knives or a pastry blender. Add cold cider gradually until mixture is moist enough to form into a disc. Wrap dough in cellophane and refrigerate for at least an hour.
Take dough out of refrigerator and let sit for 10 minutes. Roll thin and cut into 8 rounds with a saucer guide.
Spoon the apple mixture in the middle of each round. Flip dough into half-moon shapes and seal edges with a fork. At this point, the pies can be refrigerated for 1-2 days or frozen for later use.
Fry in Crisco for 2 minutes each side and drain on paper towels or brown paper bags.
LEMON ROSEMARY MADELEINES


Ingredients:
eggs, granulated sugar, brown sugar, lemon zest, vanilla extract, unsalted butter, unbleached all-purpose flour, fresh rosemary, baking powder, sea salt, sugar

Directions:
In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
Preheat oven to 375ºF. Brush madeleine molds with soft butter (2 tbsps.] using a pastry brush. Dust cavities with flour, tilting the pan to coat evenly. Turn the pans upside down to remove excess flour.
When time is up, stir the batter and divide it among the prepared molds, filling them about ¾ full. Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown. Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up]. Using a fine sieve, lightly dust the tops with confectioners’ sugar if desired. Makes 24 madeleines.
Apple Walnut Dill Salad


Ingredients:
apples, walnuts, fresh dill, celery, green grape, walnut oil, plain low-fat yogurt, Grey Poupon mustard, orange, zest of, salt, black pepper

Directions:
Chop walnuts and toast 350°F for 5-10 minutes. Let cool., Combine ingredients for dressing., Chop apples into a medium dice, approximately 1/2x1/2-inch., Roughly chop dill., Slice celery., Halve grapes., Toss apples, dill, celery, and grapes with dressing. Chill and serve.
Mama Foss's Mandarin Orange Cake


Ingredients:
granulated sugar, all-purpose flour, baking soda, salt, eggs, mandarin oranges, vanilla extract, walnuts, light brown sugar, butter, milk

Directions:
Combine all ingredients for the cake and beat well.
Pour into greased 9x13" pan and bake at 350 F for 45 minutes.
While cake is still hot, bring ingredients for the glaze to a boil in a small saucepan over medium-high heat.
Poke holes in the top of the cake every inch or so with a toothpick.
Pour glaze over the top of the warm cake.
Kansas City Dogs


Ingredients:
barbecue sauce, pickle, green onions, mustard

Directions:
Heat gas or charcoal grill.
Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
Place sauce with pork in medium microwavable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot.  Place hot dogs on buns. Spoon about 2 tablespoons sauce with pork on each bun. Top with pickles, onions and mustard.
To broil hot dogs, set oven control to broil. Spray cookie sheet with cooking spray. Place hot dogs on cookie sheet. Broil with tops 4 to 6 inches from heat 4 to 5 minutes or until hot.
Chestnuts and Spinach With Smoked Duck Breast


Ingredients:
chestnuts, frozen spinach, fresh spinach, green onion, bacon, nutmeg

Directions:
Boil the shelled chestnuts until tender. This should take around 7 to 10 minutes. Remove the skins. If they haven't already fallen apart break the chestnuts into chunky bits.
While the chestnuts are boiling, heat a pan to med to high heat. Add some olive oil and fry the green onions.
Add the spinach and cook down.
Meanwhile in a separate pan crispy fry the slices of duck breast (or bacon].
Add the vache qui rit and the chestnuts to the spinach and stir to combine.
Season with nutmeg, salt, and pepper.
Arrange the crispy duck on top and serve.
Irio (Kenya)


Ingredients:
white potatoes, watercress, peas, corn, butter

Directions:
Peel potatoes and slice into thick wedges. Place in large pot of water and bring to a boil.  Cook until the potatoes are tender but not falling into a mush.
Pour off the water and begin to mash the potatoes by hand.  Add in the watercress, peas and corn and mix everything until well combined.
Season the mash with butter, salt and pepper to taste.
Serve hot.
Smack Your Lips Honey Glaze or Marinade


Ingredients:
honey, cider vinegar, onion powder, thyme, soy sauce, garlic powder, olive oil, brown sugar, cayenne pepper, ground pepper

Directions:
To use on the grill.
Combine all ingredients in a medium bowl, whisk well.
Grill meat on both sides until almost done.
Brush each side liberally with glaze and cook for a few more minutes, remove from grill and enjoy.
To use as a marinade for cooking in oven.
Combine all ingredients in a medium bowl, whisk well.
Place meat in a 9x13 pan
Pour marinade over meat.
Cover and refrigerate for 6 hours or overnight.
Bake accordingly.
Turkey Albondigas Soup


Ingredients:
olive oil, garlic, cilantro, salt, fresh ground pepper, ground chicken, turkey, egg, leek, carrots, white cabbage, jalapeno chile, roma tomatoes, white vinegar

Directions:
Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
Puree until smooth.
In a large bowl, mix together the turkey, egg and cilantro paste.
Add the bread crumbs and mix only until combined.
Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
Pour in the chicken stock.
Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
Transfer with a slotted spoon to paper towel to drain.
When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
Stir in the vinegar and serve hot.
Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.
Creamy Herbed Pork Chops.


Ingredients:
butter, onions, garlic cloves, flour, milk, fresh sage, fresh thyme, nutmeg

Directions:
Brown chops., Reduce heat & cover., Cook for 15 Minutes., Remove to platter., Pour off excess fat., Add butter & oil., Saute onion and garlic 2- 3 minutes, Add flour cook a minute or two., Add milk, cook and stir till thickened., Add herbs, nutmeg, salt & pepper., Pour over pork chops.
Julie's Crunchy Potato Salad
Category: salad
By HONEYMOMISME

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad.  Optional to omit any vegetable ingredient.

Ingredients:
12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3  carrots, peeled and diced
2  green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6  hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, or to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces. Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 660.2
Fat: 40.4 g
Saturated fat: 6.5 g
Carbohydrates: 66.8 g
Sugars: 6.8 g
Dietary fiber: 8.4 g
Protein: 11.6 g
Cholesterol: 110.4 mg
Sodium: 573.6 mg
Cheese Fry  Casserole


Ingredients:
frozen shoestring French fries, sour cream, cream cheese, chicken broth, water, salt, cheddar cheese, bacon

Directions:
Preheat oven to 375° and grease a 9x13 pan.
Spread half of fries to cover bottom of dish.
In bowl, combine sour cream, chicken soup, cream cheese, dressing mix, broth and salt. Spread half over fries and top with half of cheese. Repeat layers again.
Cover and bake for 1 hour. Uncover, sprinkle with bacon and cook 15 minutes.
Brie and Hazelnut Stuffed Mushrooms


Ingredients:
cremini mushrooms, hazelnuts, hazelnuts, dried cranberries, mixed dried berries, hazelnut oil, fresh rosemary, kosher salt

Directions:
1. Preheat oven to 350*.
2. Remove stem from mushrooms by cutting around and twisting off.
3. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
4.  Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
5. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet].
6.  Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
7. Top with 1-2 half-inch, thin slices of brie.
8. Top with cranberries.
9. Mix rosemary and salt evenly and sprinkle over mushrooms.
10. Return to oven for additional 5 minutes baking, depending on mushroom size.
11. You may wish to rest on paper towel for a moment to absorb moisture.
Townhouse Cookies


Ingredients:
sweetened condensed milk, dates

Directions:
Preheat oven to 350 degrees.
Heat dates and sweetened condensed milk over double boiler for about 15 minutes, until smooth and somewhat blended.
Spread mixture onto crackers, place on cookie sheets.
Bake in 350 degree oven for 5 minutes.
When cookies are cooled, melt almond bark and drizzle onto cookies.
Chocolate Fix


Ingredients:
water, chocolate chips, baking powder

Directions:
Preheat oven to 350 deg., Spray 24 muffin tins with cooking spray., Place cereal in bowl and pour water over., Let sit for 5 minutes, stirring occasionally., Add remaining mixture and mix well with spoon., Fill tins with about 1/4 cup of mixture., Bake 16-20 minutes., Don't overbake!
Slow Cooker Ww Pork Chop Supper


Ingredients:
new potatoes, mushroom stems and pieces, dry white wine, dried thyme leaves, garlic powder, Worcestershire sauce, Gold Medal all-purpose flour, diced pimento, frozen green peas

Directions:
Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
Place potatoes in 3 1/2 to 6 quart slow cooker.
Mix soup, mushooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes.
Place pork on potatoes, cover with remaining soup mixture.
Cover and cook on Low heat setting 6 to 7 hours or until pork is tender.
Remove pork; keep warm. Stir pimientos and peas into slow cooker.
Cover and cook on LOW heat setting about 15 minutes or until peas are tender.
Cake Mix Cookies VIII
Category: desserts
By Kristi

You can vary this recipe.  This one is for chocolate cake mix with chocolate chips.  You can use peanut butter chips or raspberry chips and nuts instead.  You can also add 1/4 cup of brown sugar.  Or you can use another flavor cake mix and omit the chocolate chips.  The cake mix, butter and egg mixture is the same for all.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
½ cup butter, softened
2  eggs
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 8 mins
Total time: 25 mins
Yields: 2 dozen

Calories: 165.6
Fat: 9.7 g
Saturated fat: 4.5 g
Carbohydrates: 20.2 g
Sugars: 12.1 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 25.7 mg
Sodium: 211.6 mg
Spiced Latte French Toast


Ingredients:
eggs, low-fat milk, granulated sugar, vanilla extract, salt, unsalted butter, maple syrup, berries

Directions:
HEAT large skillet over medium heat for 3 to 4 minutes.
BEAT eggs in shallow pan or large pie plate; whisk in milk, Coffee-mate, sugar, vanilla extract and salt. Add several slices of bread; soak, turning once, without over saturating.
SWIRL 1 tablespoon butter in hot skillet. Remove bread from milk mixture, allowing excess to drip off; transfer prepared bread to skillet in single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with syrup and berries. Continue with remaining bread slices, adding 1 tablespoon butter to skillet for each new batch.
Grilled Thai Marinated Summer Squash


Ingredients:
zucchini, reduced-sodium chicken broth, lime juice, of fresh mint, fresh basil, gingerroot, reduced sodium soy sauce

Directions:
Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
Cut each crosswise into 4 pieces. Toss with any remaining marinade.
Penne Pasta With Black Beans


Ingredients:
diced tomatoes, black beans, penne pasta, chipotle chile, onion, garlic cloves, olive oil, salt, monterey jack cheese, cilantro

Directions:
Heat oil in a large frying pan and cook the onion until tender, about 5 minutes., Add the garlic and chipotle chili  and cook for about 1 minute more., Add tomatoes and cook for 5 to 7 minutes until it thickens a bit., Add the beans and warm through., Salt to taste., When penne is cooked, drain it and return it to its pan., Add the sauce, cheese, and cilantro to the pasta and stir.
Hot Roast Beef Sandwiches & Gravy


Ingredients:
beef roast, water, salt, pepper, broth, flour, water, beef bouillon cubes

Directions:
Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
Whisk flour and water together for gravy until smooth and set aside.
When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
Add 2 beef bouillon cubes and Gravymaster to boiling broth.
Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
Cut up beef roast and arrange pieces between two slices of bread.
Smother sandwich (and french fries] with gravy and ENJOY!
Wild Mushroom Bisque


Ingredients:
dried morels, porcini mushrooms, warm water, unsalted butter, shallot, fresh mushrooms, salt, nutmeg, all-purpose flour, fresh ground white pepper, fresh chives

Directions:
Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
Drain mushrooms, reserving soaking liquid.  Rinse mushrooms and squeeze dry.  Chop coarsely, discarding any tough stems.  Strain soaking liquid through coffee fileter and reserve.
Melt butter in heavy large saucepan over medium heat.  Add shallots and cook until soft, stirring occasionally, about 3 minutes.  Add dried and fresh mushrooms, salt and nutmeg.  Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes.  Add flour and stir 3 minutes.  Whisk in stock and 2-1/2 cups mushrooms soakig liquid.  Bring to boil, whisking constantly.  Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
Whisk 1/2 cup cream into soup.  Simmer 5 minutes; degrease if necessary.  If desired, thin soup with any remaining mushroom soaking liquid and more cream.  Season with salt and pepper.  Sprinkle with chives and serve.
Berries 'n' Custard Parfaits


Ingredients:
sugar, dry marsala wine, heavy cream, sugar, berries

Directions:
In a large, heatproof bowl, whisk together the egg yolks, 3 tablespoons sugar and marsala wine.  Place the bowl over a pot of simmering water and whisk continuously until hot and thick, about 8 minutes (do not boil the custard].
Remove from the heat and immediately set the bowl into a larger bowl of ice water; whisk the custard for 2 minutes, then refrigerate until cold, about 30 minutes.
In a chilled bowl, whisk 1 cup heavy cream with 1 1/2 tablespoon sugar until stiff.  Using a whisk, fold half of the cooled custard into the whipped cream, then fold in the rest.  Layer in parfait cups with fresh berries.
Soft Spelt Dinner Rolls


Ingredients:
warm water, raw sugar, dry yeast, vegan margarine, egg substitute, sea salt, unbleached white flour, soy powder

Directions:
Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread.  At this point and mix thoroughly.
I used the paddle on my mix master and that did a great job mixing the ingredients.
Stir in the salt and optional soya milk powder.
Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes.
Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time.
Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top.
Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour.
Preheat your oven to 375°F Bake for 26 to 30 minutes.
Enjoy!