xiaoxl/recipe_data huggingface dataset:
Easy Brazilian Spiced Salmon
Category: world-cuisine
By Robbie Wise

A South American twist on North American fish, with Brazilian-inspired spices.

Ingredients:
4  salmon fillets
2 tablespoons olive oil
2 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon chili powder
½  lemon

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top. Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 fillets

Calories: 222.7
Fat: 10.9 g
Saturated fat: 1.9 g
Carbohydrates: 10.1 g
Sugars: 6.8 g
Dietary fiber: 1.4 g
Protein: 21.7 g
Cholesterol: 49.4 mg
Sodium: 62.1 mg
Heavenly Grilled Corn!


Ingredients:
unsalted butter, garlic clove, Tabasco sauce, sea salt, fresh black pepper, fresh basil, sugar

Directions:
Carefully strip husks and cornsilk from ears, discarding silk but keeping the husks as intact as possible. Rinse and put between 2 layers of paper towels to dry, pressing flat with a weight (heavy cookbook, iron pot, your husband's 9 remote controls:]:] Meanwhile, put the nekkid ears in a pot of boiling water and boil for about 10-15 minutes. Drain and cool until easily handled. Mix all seasonings with the melted butter. (You can really add anything---I think mixed Italian herbs would be nice, or even a dash of curry to go with an Indian meal. Or heavy on the Cajun spices and more Tabasco for the stouthearted.].
Okay, here's the fun part (La D does so adore a craft activity.] Carefully wrap the ears back in the husks, and bind the covering with thin strips of the husk, tamale-style, tying securely. Place on tinfoil that has been pinched at the corners to form a basin, and pour the butter, etc., over all everything. Wrap in more foil to seal tightly, and place on the grill while any meats are cooking.
When meats are done, remove the foil and let the corn grill on the rack above the hot coals. The extra butter will drip down and cause a little conflagration, which will set the husks on fire (fun to watch!] and char the corn slightly. Remove almost instantly, get rid of the burned husks, grab the salt shaker, and enter Paradise!
San Francisco Pork Chops
Category: main-dish
By bintmejnuna

Tender chops in a delicious sauce are great over noodles or thin spaghetti.

Ingredients:
1 tablespoon vegetable oil
4  (3/4 inch-thick) boneless pork chops, trimmed
1 clove garlic, minced
¼ cup beef broth
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons vegetable oil
¼ teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

Directions:
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet. Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 379.3
Fat: 18.6 g
Saturated fat: 5.4 g
Carbohydrates: 9.4 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 41.1 g
Cholesterol: 124 mg
Sodium: 1042.5 mg
Grilled Marinated Tri-Tip


Ingredients:
soy sauce, brown sugar, white sugar, onion, sake, mirin, garlic, ginger, pepper, dry mustard, tri-tip steak

Directions:
In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard], stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally.
Drain beef, discarding marinade.
Prepare grill using a solid bed of coals - about medium heat.
Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare].
Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.
Christmas Morning Hot Chocolate


Ingredients:
granulated sugar, water, milk, ground cinnamon, cinnamon sticks

Directions:
In top of double boiler, combine the cocoa, sugar and water; mixing until you have a smooth paste.
Place over low heat and bring to a boil, stirring constantly.
Put top of double boiler over boiling water and continue to cook, boiling for 3 or 4 minutes.
Remove from heat and cool.
In a heavy saucepan, heat the milk to scalding. Do not boil.
Sowly pour the chocolate mixture into the scalding milk, whisking until it is smooth and heated through.
Whisk in the cinnamon.
Pour into heated mugs and add a cinnamon stick if desired.
Serves 8.
Charcoal Grilled Turkey Half


Ingredients:
garlic powder, ground black pepper, salt, chili powder, ground cumin, brown sugar, ground paprika, dried oregano, turkey, onion, carrots, celery, turkey broth, chicken broth, olive oil, lemon juice

Directions:
Mix first 8 ingredients together in small dish,  put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting;  sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
Rinse bird inside and out;  pat dry.
Try to loosen up some of the skin.
Mix together olive oil and lemon juice;  rub onto turkey.
Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
PUT  TURKEY CUT SIDE DOWN IN  FOIL PAN AND REFRIGERATOR FOR ONE  HOUR .   (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit].
Prepare grill: all grill vents (including the cover] are OPEN.   (Our grill has 3 vents on bottom and 1 on the lid, open them all up].
Put 50  briquettes in grill.
Set grate in place.
Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat] or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
Put foil pan onto grate;  close 2 of the 3 bottom vents,  COVER with grill cover that has its 1 vent HALFWAY OPEN.
Grill for about 90 to 120 minutes,  or until the meat thermometer temperature is 165 degrees F.   (Allow 15 to 18 minutes per pound].
Start checking 25 minutes before the minimum amount of cooking time.  (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.].
Remove turkey from grill and let sit for 15 to 20 minutes before carving.
White Bean and Barley Salad With Beetroot and Yoghurt Dressing


Ingredients:
white beans, barley, sultanas, parsley, thyme, walnuts, beetroots, garlic cloves, yoghurt, ground walnuts

Directions:
cook beetroots in boiling water for about 20 mins until soft, cool then peel.
place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
pour into bowl and stir in the gound walnuts.
In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
BBQ'd French Onions


Ingredients:
bouillon cubes, garlic, butter

Directions:
Cut both ends off the onion and remove the outer layer of skin.
With either an apple corer or a vegetable peeler take out the core of the onion.
With the onion sitting flat on cutting surface quarter cut the onion, without going all the way to the bottom.
Put one bouillon cube in where the core came out of.
Gently separate the quartered sections and spread butter in between each section adding the minced garlic.
Spread the top of each onion with butter.
Take heavy duty foil and carefully wrap and seal the onion.
Place on hot bbq, close the lid and cook for 45-60 mins.
When done place on plates with the foil intact.
Open up and enjoy.
It tastes just like French onion soup.
Cheese Sausage and Pickle Sandwich


Ingredients:
pickle, cheddar cheese

Directions:
spread sweet mustard pickle over both slices of bread., top one slice with cheese and then sausage., top with remaining slice of bread., cut into 2 triangles.
Refrigerated Bread & Butter Pickles


Ingredients:
pickling cucumbers, sweet onion, pickling salt, sugar, distilled white vinegar, apple cider vinegar, ground turmeric, mustard seeds, celery seed, crushed red pepper flakes, cinnamon stick, allspice berries, whole cloves

Directions:
Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth]. Cover with a couple of inches of ice.
Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
Sterilize jars & lids.
In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.
First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.
Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
Store in refrigerator - will keep for about a year.
**If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.
***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients.  I put them in the jar before adding vinegar solution, however,  it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.
Healthy Italian Vegetable Soup


Ingredients:
olive oil, garlic cloves, onion, celery, tomatoes, carrot, cabbage, broccoli, mushroom, okra, water, bay leaves, ketchup, black pepper, salt

Directions:
In a pot of 3-4 quarts, sauté garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and sauté for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup].
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary].
Orange Peel Bread
Category: bread
By Bob

Grandma-Ag's Orange Bread - This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable. I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas.

Ingredients:
1 cup grated orange zest
½ cup white sugar
¼ cup water
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
½ teaspoon salt
1  egg
1 cup white sugar
3 tablespoons melted butter
1 ¼ cups milk

Directions:
Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 40 mins
Yields: 1 - 9x5 inch loaf

Calories: 489.2
Fat: 8.1 g
Saturated fat: 4.6 g
Carbohydrates: 97.2 g
Sugars: 52.5 g
Dietary fiber: 3.2 g
Protein: 8.4 g
Cholesterol: 50.3 mg
Sodium: 553.5 mg
Banana, Raisin, and Oatmeal Pancakes


Ingredients:
old fashioned oats, all-purpose flour, golden brown sugar, baking powder, baking soda, ground cinnamon, plain yogurt, milk, eggs, vanilla, bananas, raisins, unsalted butter, butter

Directions:
Whisk together first 6 ingredients in medium bowl.
Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
Whisk dry ingredients into yogurt mixture just until blended.
Fold in mashed bananas, raisins, and 1/4 cup melted butter.
Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
Working in batches, pour batter by 1/3 cupfuls onto griddle.
Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
Turn pancakes over cook until bottoms are golden brown.
about 2 minutes.
Grilled Broccoli and Cheese Sandwich
Category: main-dish
By Princess Whitney Rachel Crider

An idea of mine that stemmed from wanting a grilled cheese sandwich and then later thinking about broccoli and cheese and deciding to put them together, which came out very good!

Ingredients:
3 tablespoons butter, divided
¾ cup frozen chopped broccoli, thawed
¼ cup finely chopped sweet onion (such as Vidalia®)
4 slices whole grain sliced bread
4 slices sharp Cheddar cheese
¼ teaspoon garlic powder

Directions:
Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool. Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes. Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 sandwiches

Calories: 543.4
Fat: 38.5 g
Saturated fat: 23.4 g
Carbohydrates: 28.2 g
Sugars: 5.4 g
Dietary fiber: 6 g
Protein: 23.2 g
Cholesterol: 105.3 mg
Sodium: 708.1 mg
BBQ Cocktail Wiener Sausages for a Tight Budget


Ingredients:
mustard, barbecue sauce

Directions:
Cut hot dogs into finger-thick slices and saute with some butter in a small sauce pan until brown on all sides. (as light or as dark as you prefer].
Add blackberry jelly, strawberry jam, mustard and bbq sauce and stir.
Transfer to a crock pot to keep warm if necessary.
Low Carb, Low Fat ,sweet Cheese and Egg Individual Souffle


Ingredients:
Egg Beaters egg substitute, low-fat cream cheese, Splenda sugar substitute, imitation vanilla, cinnamon

Directions:
"Put 2 oz. Cream Cheese in coffee mug and heat in microwave for 40 seconds. Remove from microwave and stir. Add remaining ingredients into the same mug except for Butter Spray and Cinnamon. Microwave for 50 seconds. Remove from microwave top with pinch of cinnamon and 3 sprays of Butter Spray. Enjoy!"
Gorkhali Chicken Chili


Ingredients:
boneless skinless chicken breasts, garlic, ginger, hot chili pepper, cumin powder, onion, tomatoes, honey, red bell peppers, scallion, cilantro, cumin powder, turmeric, nutmeg, szechwan pepper, lemon juice, garlic paste, ginger paste, asafoetida powder

Directions:
In a small bowl, combine all marinating ingredients into a smooth paste.
In a large bowl, pour the marinade over chicken pieces.
Mix well, cover, and let marinate for at least four hours.
Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
Cut grilled chicken into 1-in strips.
In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
In a sauce pan heat two tablespoons of cooking oil.
Fry dry whole red chilies till dark.
Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
Add grilled chicken pieces, red bell pepper, and scallions.
Stir thoroughly to coat with spices.
Cook until vegetables are tender.
Adjust seasoning with salt and pepper.
Garnish with chopped cilantro.
Serve with rice, or roti (flat bread].
Brasserie's Le Coze's French Onion Soup


Ingredients:
butter, yellow onion, white wine, heavy cream, sugar, water, lemon juice, sherry wine vinegar, all-purpose flour

Directions:
In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half.
Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again]. Set aside.
In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency. Add this mixture (called a veloute] to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique], stirring to incorporate.
Season to taste with salt and pepper and serve. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
Note: To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn the onions. I use a heavy enamel pot for this step.
Herb-Roasted Turkey Thighs
Category: uncategorized
By Lauren Magenta

If you are having a smaller Thanksgiving this year, oven-roasted turkey thighs is the way to go.

Ingredients:
½ cup salted butter, at room temperature
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
4 thigh, bone removeds Turkey thigh, pre-basted, meat and skin, cooked, roasted
1 pound baby potatoes
2 large onions, roughly chopped
8 cloves garlic, minced
1 drizzle olive oil
1 medium lemon, zested and juiced

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside. Pat turkey thighs dry with a paper towel; season with salt and pepper. Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice. Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 849.3
Fat: 51.6 g
Saturated fat: 23.2 g
Carbohydrates: 33.7 g
Sugars: 4.6 g
Dietary fiber: 5.9 g
Protein: 63.5 g
Cholesterol: 255.7 mg
Sodium: 1549.4 mg
Fried Asparagus Sticks
Category: side-dish
By mmmhmmmgood

This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!

Ingredients:
1 cup vegetable oil for frying, or as needed
2 cups buttermilk
1 teaspoon ground paprika
1 teaspoon ground black pepper
1 ½  lemons, zested
½ cup all-purpose flour
1 bunch fresh asparagus, trimmed

Directions:
Heat 1-inch vegetable oil in a deep-sided skillet over medium heat. Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stove top. Dip 1/3 of asparagus in buttermilk mixture. Transfer asparagus to flour and coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat the battering and frying process until all the sticks are cooked. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 5 servings

Calories: 145
Fat: 5.6 g
Saturated fat: 1.2 g
Carbohydrates: 18.6 g
Sugars: 6.5 g
Dietary fiber: 2.7 g
Protein: 6.7 g
Cholesterol: 3.9 mg
Sodium: 105.4 mg
Italian Easter Cookies: “frosted Dove”


Ingredients:
flour, butter, sugar, egg, lemon

Directions:
Peel scratched lemon, put all together and when you have an uniform dough put in the fridge for 2 hours.
Than you can lay down your dough, doing cookies with an apposit cutter, and cooked for 20 minutes at 180°.
For the frosting, we use powdered sugar and water, and than we put almond scale or granule sugar.
Mushroom and Quinoa Pie


Ingredients:
green onions, garlic cloves, olive oil, brown button mushrooms, pine nuts, quinoa, miso, arrowroot, cornstarch, water, parsley

Directions:
Sauté onion, green onions and garlic in the olive oil for 2 minutes until the onion is translucent. Add the mushroom and sauté for 5 minutes.
Add the stock and half the pine nuts and bring to the boil. Reduce the heat and simmer for 30 minutes.
While the mushrooms are cooking, rinse the quinoa in water then add it to the pan with 2 cups of water.
Bring to the boil then reduce the heat, cover and cook for 15 minutes or until the grain is tender and the water is absorbed.
Remove from the heat.
Chop remaining pine nuts and add to the pan.
Mix the miso paste and kuzu (arrowroot] in the water and stir until smooth. Pour into the mushroom mixture and stir until it thickens slightly. Stir through the parsley and remove from the heat.
Pour the mushroom mix into an ovenproof dish. Top with quinoa and back in an oven for 20 minutes at 160°C.
Serve with stir fried spinach or Asian greens.
Chicken Cheese Lasagna


Ingredients:
butter, margarine, garlic, flour, salt, milk, chicken broth, mozzarella cheese, parmesan cheese, onion, basil, oregano, pepper, cream-style cottage cheese, chicken, spinach, parmesan cheese

Directions:
heat margainr in 2 qt saucepan over low heat until melted.
add garlic. stir in flour and salt.  cook, stirring constantly until bubbly.
remove from heat and stir in milk and broth.
heat to boiling, stirring constantly.
stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper.
cook over low heat stirring constantly until cheese is melted.
Spread 1/4 of sauce in ungreased 13x9" dish and top with 3 or 4 noodles, overlapping if necessary.
Spread 1/2 of cottage cheese over noodles.
repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes.
Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles.
Cover with remaining cheese sauce and 1/2 cup parmesan.
Cook uncovered at 350 20-30 minutes until nice and bubbly.
Let stand 10-15 minutes before cutting.