xiaoxl/recipe_data huggingface dataset:
Roasted Pork Loin With Blackened Onions and Dark Gravy


Ingredients:
olive oil, garlic powder, onion powder, sage, thyme, salt, pepper, vegetable broth, flour, cold water, salt

Directions:
Preheat oven to 375°F.
In a metal roasting pan, loosely drizzle 2 tbs. olive oil around the entire bottom of the pan.  Slice onions and place into the pan in a single layer.
In a small mixing bowl, stir together the garlic powder, onion powder, sage, thyme, salt and pepper.  Rub into the meat, making sure to coat all sides of the loins/roast.  Place loins/roast into the center of the roasting pan atop the layer of onions.  Drizzle with remaining olive oil.
Roast uncovered for 45 minutes to 1 hour or until a meat thermometer reaches 180 F or the juices run clear when piercing the thickest part of the meat.  If cooking a whole roast (rather than two separate loins], it may take 15-20 minutes longer to cook thoroughly.  Be sure to check the onions in the bottom of the pan occasionally to ensure they aren't burning too much.
Once meat is cooked through, remove to a serving platter.  Scoop onions out of the pan and arrange around or atop the loins/roast.  Cover loosely with foil until ready to serve.
Place roasting pan atop two stove top burners set at medium-low heat (metal roasting pan only!].  Deglaze the pan with the vegetable broth (pour into the bottom of the pan and with a wooden spoon, scrape up all the dark bits from the bottom of the pan].  Don't worry if the liquid looks dark; it's supposed to look that way.
In a small bowl, to make the thickener mixture, whisk together flour and water until smooth.  Slowly pour a portion of the thickener into the liquid in the pan while whisking at the same time.  Repeat until desired thickness is reached.  If desired, add more salt to taste.
For a smoother consistency (if you don't want stray bits of onion in your gravy], pour through a wire mesh strainer into your favorite gravy serving dish.
Slice pork loins/roast into 1/2 inch pieces.  Serve with blackened onions and a drizzle of gravy on top.
Smoked Gouda Mac and Cheese
Category: main-dish
By rhondamary

This is a marvelously smooth mac and cheese with a bit of a bite.  My family loves this.  I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes.  Delicious contrast if served with a 'sweet' main dish.

Ingredients:
1 (16 ounce) package seashell pasta
2 ½ tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups milk
½ teaspoon salt
¼ teaspoon ground white pepper
4 ounces smoked Gouda cheese, shredded

Directions:
Preheat oven to 375  degrees F (190 degrees C).  Lightly grease a 10 inch casserole dish. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a small saucepan over medium heat.  Stir in the flour and cook until a roux forms.  Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon.  Remove from heat and stir in cheese. Combine cooked pasta and cheese sauce; transfer to prepared dish. Bake in preheated oven for 15 minutes, or until heated through.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 328.5
Fat: 10.3 g
Saturated fat: 6 g
Carbohydrates: 46.2 g
Sugars: 5.8 g
Dietary fiber: 2 g
Protein: 13.8 g
Cholesterol: 31.8 mg
Sodium: 321.2 mg
Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts


Ingredients:
lemon zest, lemon, mascarpone cheese, salt, pepper, nutmeg, spaghetti, butter, olive oil, garlic cloves, spinach, hazelnuts

Directions:
Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
Bring a large pot of water to boil and add a generous amount of salt. Boil the spaghetti until al dente - removing pasta from heat one or two minutes earlier than you normally would. Drain the pasta - reserving 1/2 cup of the cooking water.
Heat the butter and olive oil in a large pot. Add the garlic and saute until tender. Add the spinach and fry until wilted. Add the lemon/mascarpone mixture, the pasta, and as much of the reserved water as necessary to make the sauce fluid but not watery.
Top with the chopped hazelnuts.
Peanut Butter Balls IV
Category: desserts
By BECKE

My family makes these every Christmas, they're one of our favorites.  The maple flavoring is the key ingredient!

Ingredients:
¼ cup butter
1 ½ cups peanut butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
2 cups semisweet chocolate chips

Directions:
Combine the butter, peanut butter, confectioners' sugar, vanilla  and maple flavoring.  Cream well and knead well. Melt the chocolate chips over low heat.  Roll the dough into 1 inch balls.  Dip into melted chocolate chips. Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

Yields: 5 dozen

Calories: 206.1
Fat: 11.4 g
Saturated fat: 4.3 g
Carbohydrates: 25.6 g
Sugars: 23 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 4.1 mg
Sodium: 71.5 mg
Jungle Mocha


Ingredients:
"milk"

Directions:
Combine all ingredients in a large mug., Enjoy!
Peppermint Patty Poke Cake


Ingredients:
water, eggs, instant white chocolate pudding and pie filling mix, skim milk, granulated sugar, butter, chocolate chips

Directions:
Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes]; cool 15 minutes.
Poke top of warm cake every 1/4 inch with handle of wooden spoon.  In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
Place sugar, butter and milk in a medium-size saucepan over medium heat.
Stir until the mixture comes to a boil, 3-4 minutes.  Still stirring, let the mixture boil until the sugar dissolves, 1 minute.  Remove pan from heat.
Stir in chocolate chips, and continue to stir until chocolate has melted.  Cool 10 minutes.  Stir in peppermint extract.
Pour/spread frosting over cake top while still warm. (frosting will firm as it cools].  Chill at leat 30 minutes and store in the refrigerator.
Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.
Corn and Shrimp Chowder


Ingredients:
chicken broth, fresh corn kernels, bacon, onion, red bell pepper, celery ribs, russet potatoes, milk, heavy cream, salt, fresh ground black pepper, butter, medium shrimp, chives

Directions:
In a medium pot, combine the chicken broth and 1 pound of the corn.
Bring the broth to a boil; immediately remove the pan from the heat.
Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
Set aside.
In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
Set aside.
Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
Add hot pepper sauce and additional salt to taste, if needed.
Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
Add some of the shrimp, being careful not to crowd the pan.
Saute until cooked through, 3 to 4 minutes.
Transfer the shrimp to a plate.
Repeat with the remaining butter and shrimp.
Stir the chives and bacon into the hot soup.
Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
Serve immediately.
If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.
Beef Tinaktak
Category: soups-stews-and-chili
By Sheila Baker 

Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! tak! tak!  It is one of Guam's favorite comfort foods and definitely a favorite of mine since it is so simple to make yet yields a tasty dish! Serve over hot steamed rice (white or brown).

Ingredients:
1 pound lean ground beef
2 tablespoons olive oil
1  onion, diced
1 cup halved cherry tomatoes
1 cup (1-inch) sliced green onions
¼ cup light soy sauce, divided
1  lemon, juiced, divided
3 cloves garlic, minced
1 cube beef bouillon  (Optional)
½ teaspoon ground black pepper
1 (8 ounce) can sliced water chestnuts, halved
1 cup 1-inch cut green beans
1 (13.5 ounce) can coconut milk
1  hot red chile pepper (donne'sali), chopped  (Optional)

Directions:
Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease. Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes. Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 562.3
Fat: 41.5 g
Saturated fat: 24.6 g
Carbohydrates: 24.3 g
Sugars: 5.8 g
Dietary fiber: 5.8 g
Protein: 27.4 g
Cholesterol: 74.4 mg
Sodium: 851.8 mg
Basque Potatoes


Ingredients:
potatoes, milk, salt, black pepper, olive oil, onion, green sweet pepper, garlic clove, tomatoes, dried basil, fresh basil, dry white wine, parsley

Directions:
Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
Drain well then mash with a potato masher or fork until smooth.
Add the milk, season with salt and pepper and beat well. Cover and keep warm.
Heat the oil in large frying pan over medium heat. Add onion,  pepper and garlic and sauté for 5 minutes.
Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
Remove the orange peel and adjust the seasoning.
To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.
Stuffed Pattypan Squash


Ingredients:
unsalted butter, celery, scallion, parmesan cheese, fresh ground black pepper

Directions:
Preheat oven to 350 degrees.
Trim the stem end from each squash so it will sit upright.  With a melon baller, remove the brown portion of the blossom end and discard.  Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides.  As the squash are prepared, place them in a lightly oiled baking pan.
Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
Transfer the cooked vegetables to a bowl and add the remaining ingredients.  Mix well.
Stuff each squash with about 1/4 of the stuffing mixture.  (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.].
Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.
Spanish Rice Original
Category: side-dish
By DEED330

A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.

Ingredients:
1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2  onions, diced
1 cup uncooked white rice
2  tomatoes, diced
2  green bell peppers, diced
½ teaspoon chili powder
½ teaspoon salt and ground black pepper
1 (10 ounce) can sliced black olives, drained  (Optional)
1 (10 ounce) can whole kernel corn, drained  (Optional)

Directions:
Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon. Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 372.7
Fat: 18.5 g
Saturated fat: 5.1 g
Carbohydrates: 45.7 g
Sugars: 6.7 g
Dietary fiber: 5.2 g
Protein: 8.7 g
Cholesterol: 19 mg
Sodium: 1195.5 mg
Bread Machine Lattice Coffee Cake


Ingredients:
milk, butter, bread flour, brown sugar, salt, mace, bread machine yeast, butter

Directions:
Add first 8 ingredients to bread machine.
Select dough cycle.
When cycle is complete, remove and punch dough down.
Let rest 10 minutes.
Grease an 11x7x11/2 inch baking pan.
Pat 2/3 of dough into pan.
Combine remaining ingredients and spread over dough.
Roll remaining dough into an 13 x 7 inch rectangle.
Cut into 1/2 inch wide strips.
Weave strips in a lattice pattern over filling.
Trim excess dough.
Cover and let rise in a warm place, about 1 hour.
Bake at 375 degrees for 20-30 minutes.
(Cover with foil the last 10 minutes if needed to prevent over-browning].
Quicky Hollandaise Sauce


Ingredients:
lemon juice, salt, sweet butter

Directions:
Warm the jar of an electric blender with HOT water.
Empty completely and dry.
BE SURE butter is melted before you start,as this method requires FAST movements.
Quick-Blend--egg yolks, lemon juice and salt.
SLOWLY add melted butter in a steady stream.
Turn blender off when the last drop of butter is added.
May double, triple or more this recipe.
Serve on Eggs Benedict, asparagus or broccoli.
Classic Potato Salad


Ingredients:
mayonnaise, rice vinegar, kosher salt, sugar, garlic powder, potatoes, onion, celery, fresh parsley, eggs

Directions:
If potatoes are not cooked, peel and cube, boil in salted water for 12 minutes.  Boil the eggs in the same liquid to save time, right on top of the potatoes for about 8 of the 12 minutes and scoop out!
Whisk to combine mayo, vinegar, salt, sugar and garlic powder.
Stir in potatoes, onion, celery and jalapeno (if using] and parsley.
Top with chopped or sliced eggs and sprinkle with paprika for color.
OPTIONAL FRESH MAYO:
In a small food processor add:
1 whole egg and 1/2 teaspoon of ground or dry mustard for 30 seconds.
Add 3/4 teaspoons kosher salt and 2 teaspoons lemon juice and mix for 8 seconds.
Add 1-1/4 cup oil in a slow stream while machine is on until mixture thicken to mayo.  So fresh and yummy and EASY!
Texas Pralines
Category: desserts
By Wendi661

Chewy Texas pralines we make every year for Christmas! Delicious!

Ingredients:
nonstick cooking spray
2 cups white sugar
2 cups light corn syrup
1 pound butter
2 cups heavy cream
2 teaspoons vanilla extract
8 cups pecans

Directions:
Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray. In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans. Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 56 pralines

Calories: 255.3
Fat: 20.8 g
Saturated fat: 7.1 g
Carbohydrates: 18.5 g
Sugars: 10.9 g
Dietary fiber: 1.5 g
Protein: 1.7 g
Cholesterol: 29.1 mg
Sodium: 57.2 mg
Turkish Meatballs (Kofta)
Category: meat-and-poultry
By Will

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Ingredients:
2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1  egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Directions:
Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined. Roll lamb mixture into small meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 36 meatballs

Calories: 180.6
Fat: 11.6 g
Saturated fat: 4 g
Carbohydrates: 4.8 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 13.9 g
Cholesterol: 73.9 mg
Sodium: 284.3 mg
Steak Roll-Ups


Ingredients:
onion, butter, celery, parsley, salt, poultry seasoning, pepper, flour, water

Directions:
Cut steak into large pieces enough for 4.
Combine the next 8 ingredients and mix well.
Place mix on each piece of steak.
Roll and fasten with toothpicks (no sides open].
Roll in flour and brown in oil.
Combine soup and water.
Pour over roll-ups.
Cover and simmer 2 1/2 hours or until tender.
"kelly's Chinese Cabbage Salad"


Ingredients:
butter, sunflower seeds, green onions, red bell pepper, vinegar, sugar, soy sauce

Directions:
In frying pan, melt butter. Add ¼ teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel.  In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
30 minutes to 1 hour before serving make dressing:
In small bowl, whisk rest of ingredients (except noodles] well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
*Variations:
*Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
**For a complete "One-Dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.
Oven-Dried Cinnamon-Sugar Apple Peel Chips


Ingredients:
apples, sugar, cinnamon

Directions:
Preheat oven to 225°F.
Line two large baking sheets with parchment paper.
In a small bowl, combine cinnamon and sugar.  Sprinkle apple peels with cinnamon-sugar mixture and toss to coat evenly.
Bake for 2 to 2 1/2 hours or until peels are thoroughly dried and snap-crisp when bent.
Allow to cool for 10-15 minutes or until cool enough to touch.  Gently break dried peels into 1 to 2-inch long pieces.
Tortas De Aceite Y Anís


Ingredients:
all-purpose flour, all-purpose flour, bread flour, bread flour, invert sugar, invert sugar, water, water, active dry yeast, active dry yeast, extra virgin olive oil, extra virgin olive oil, anise seed, anise seed, sesame seeds, sesame seeds, sea salt, sea salt, sugar, sugar, sugar

Directions:
Measure the flour and put in a bowl.
Add the liquid ingredients and mix well.
Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
Preheat a convection oven to 375. A standard oven to about 400 degrees.
Place parchment paper on your baking sheet.
When dough has doubled, punch it down to deflate it.
Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
Put the sugar for dredging on a plate.
Dredge one side of the torta by laying it on the plate of sugar.
Place torta sugar side up, onto the parchment covered baking sheet.
Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.
Remove tortas from the baking sheet and cool them on a rack.
Eat and enjoy!
Chicken Tortilla Casserole


Ingredients:
butter, green bell pepper, onion, green chilies, Rotel tomatoes & chilies, flour tortillas, sour cream, green onion, avocado

Directions:
Preheat oven to 325°F Spray a 8" or 9" square baking dish with Pam.
In a large saucepan, cook pepper, onion and jalapenos in butter until tender, about 5 minutes.
Add green chiles, soup, Rotel tomatoes, and chicken stirring until well blended.
In baking dish alternately layer tortillas, soup mixture and cheese repeating for 2 layers. Bake 30 minutes or until hot and bubbling.
Garnish with sour cream, green onions and/or avocado slices when serving.
Makes 4 servings.
Cottage Pudding


Ingredients:
cottage cheese, sugar, raisins

Directions:
"Measure and combine ingredients. Serve cold."
Hobo BBQ Beans


Ingredients:
ground beef, onion, pinto beans, lima beans, green beans, Rotel Tomatoes, brown sugar, ketchup, barbecue sauce, mustard

Directions:
Cook together ground beef and onion until done.
Drain off any grease from ground beef and onion mixture (I always use a colander for this and sometimes I even rinse my ground beef with hot water to make it more lean and to take the grease off better.] After meat mixture is drained add all ingredients to large pan or crockpot and mix well.
Simmer 45 minutes on stove or cook for 4 hours in crockpot.
Garlicky Red Potatoes


Ingredients:
fresh parsley, butter, olive oil, garlic cloves

Directions:
Wash the potatoes thouroughly, and quarter them (or the size you prefer], leaving the skin on.
Steam them until tender to the fork.
While  potatoes are steaming, heat up a small sauce pan, and add the butter and the olive oil, stirring until well blended and warm. Pass the garlic cloves thru a garlic press and add to the oil and butter mixture in the sauce pan. Stir until bubbly, and you can't resist the aroma.
When potatoes are cooked to desired tenderness, transfer them to a bowl, sprinkle with the chopped parsley, and add the garlick mixture. Mix using a spoon and envolving movements, until all the potatoes are covered with the yummy mixture.
Serve and enjoy --  REALLY GOOD!
Yummy Tender Pork Chops


Ingredients:
salt, pepper, water

Directions:
Preheat oven to 300°F., Fry pork chops in frying pan with salt and pepper until browned on both sides., Transfer to a casserole dish., Mix the soup and water and add to casserole dish. Cover dish with aluminum foil., Put in 300 F oven for approximately 1-1 1/2 hours., Enjoy!
Peanut Butter Banana Cookies


Ingredients:
butter, peanut butter, sugar, brown sugar, banana, eggs, vanilla, flour, baking powder, salt, chocolate chips

Directions:
Cream butter, peanut butter & sugars.
Beat in banana, eggs & vanilla.
Stir in flour, baking powder & salt.
Stir in chocolate chips (optional].
Drop on greased cookie sheets.
Press lightly with fork.
Bake at 375° for 10-12 minutes.
Simple Spinach Side Dish


Ingredients:
frozen spinach, sour cream, cheese, parmesan cheese

Directions:
Thaw and drain the spinach.
Mix spinach, onion and sour cream.
Place in greased casserole dish.
Cover (layer!] with grated cheese, fresh bread crumbs, and parm.
Bake at 350 for 30 minutes.