xiaoxl/recipe_data huggingface dataset:
Beef Ribs My Way


Ingredients:
beef ribs, garlic powder, black pepper, paprika, sugar, barbecue sauce, Randy's Damn Good Barbecue Sauce, garlic cloves, light brown sugar, Worcestershire sauce

Directions:
Mix all the rub ingredients together & sprinkle evenly over the ribs & rub into the meat.
Seal in tightly in plastic wrap, aluminum foil or a plastic bag & refridgerate overnight.
The next morning, brown the ribs on both side under a broiler, watching carefully so as not to burn.
Turn off the broiler & preheat the oven to 275°.
Place ribs in a large roasting pan & cover.
Bake for 6 hours.
Remove from oven & pour off any grease.
Prepare the sauce & pour evenly over the ribs.
Return to oven & bake UNcovered for 1 hour, basting halfway.
Remove from oven & let stand for 10-15 minutes.
ENJOY!
Chicken with Couscous
Category: meat-and-poultry
By Julianne Ture

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Ingredients:
3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4  skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1  carrot, thinly sliced
1  zucchini, diced
3  green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

Directions:
In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside. Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes. In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

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

Calories: 414.8
Fat: 11.5 g
Saturated fat: 2.4 g
Carbohydrates: 40.6 g
Sugars: 2.9 g
Dietary fiber: 4.2 g
Protein: 35.8 g
Cholesterol: 75.2 mg
Sodium: 176.6 mg
Creamy Orange Drink


Ingredients:
vanilla extract, vanilla instant pudding mix

Directions:
In a small mixing bowl, combine 3 cups orange juice, vanilla and the pudding and whipped topping mixes.
Beat until smooth.
Stir in the remaining orange juice.
Oaty Cereal Bars
Category: desserts
By TJACKSON

Delicious snack bars that your children will love!

Ingredients:
½ cup white sugar
½ cup honey
½ cup peanut butter
3 cups toasted oat cereal
1 cup salted peanuts  (Optional)

Directions:
Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 10 mins
Yields: 16 bars

Calories: 177.8
Fat: 8.9 g
Saturated fat: 1.5 g
Carbohydrates: 22.7 g
Sugars: 16.3 g
Dietary fiber: 1.8 g
Protein: 4.9 g
Sodium: 149 mg
Butterscotch  Ice Cream Topping


Ingredients:
sugar, water, heavy cream, butter

Directions:
Combine the sugar and water in a medium saucepan., Cook over high heat until the mixture is a light golden brown in color., Remove from heat., Add the cream and stir until smooth., Add the butter 1 tablespoon at a time., Blend well., Can be reheated.
Kim's Fat Free Mini Pumpkin Muffins


Ingredients:
milk, applesauce, pumpkin, all-purpose flour, baking powder, salt, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, ginger

Directions:
Preheat oven to 375 degrees.
Mix all of the ingredients into a large mixing bowl.
Stir only until all of the ingredients are moistened.
Scoop into nonstick or paper-lined mini-muffin tray.
Bake at 375 for 15 minutes and cool on a wire rack.
Optional:  Add 1 cup of walnuts to the batter or it with icing or confectioners sugar if desired.
Homemade Dog Liver Bites
Category: everyday-cooking
By Whitey

This homemade dog food is so easy to make with only 4 to 5 ingredients. A blender, liquidizer, or food processor is a great bonus and saves too much mess (but can be made without one, you just have to chop the liver well). They freeze very well. I have been making these yummy bites for my dogs for over 20 years and have not yet had a complaint! I make double or triple the mix so I always have some spare for doggy visitors. Great to chop/crumble up and put on regular dog food if pooch has lost his appetite. Also can conceal pills very well too.

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
½ pound chicken livers, rinsed and trimmed
2  eggs
1 tablespoon vegetable oil, or more as needed

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line with parchment paper. Add oats to the bowl of a food processor; pulse for 10 to 15 seconds until finely chopped. Pour into a large bowl and add flour. Add liver to the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil for a little flavor and process. Add liver mixture to oat and flour mixture and stir until well blended. Spoon into prepared baking dish. Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes. Remove from oven and cool on a wire rack. Cut into doggy-bite-sized pieces.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 50 servings

Calories: 25.4
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 3 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 23.8 mg
Sodium: 5.2 mg
Orange & Mango Cocktail Via Susiequsie


Ingredients:
mango, lemon juice, salt, sugar

Directions:
Whiz orange sections, mango, lemon juice, salt & sugar (or Splenda] in a blender till very smooth. (I think an immersion blender would work just as well].
Press mixture through a sieve & chill.
Before serving, stir in club soda.
Serve in tall, well-chilled glasses over ice w/a sprig of mint.
Won Ton Dessert With Apples!


Ingredients:
wonton wrappers, apple, cinnamon, sugar, cream cheese, powdered sugar

Directions:
Spray cooking spray on a cookie sheet then place wrappers on tray. (you may sprinkle sugar on the wrappers if you wish].
Broil 4 inches from heat until SLIGHTLY brown (watch VERY carefully].
Remove from oven and flip wrappers over and broil again until slightly brown.
Microwave apples with a splash of water and sugar and cinnamon for a minute or so, or until very soft.
Drain apples and let cool sightly (I'm guilty of throwing them in the freezer to speed up the process sometimes] then combine with cream cheese.
Layer a wrapper then apple mixture then wonton wrapper then apple mixture until all is used up finishing with apple mixture on top.
Sprinkle with powdered sugar is desired, and chill in fridge if not eaten right away.
Coconut-Blueberry Muffins


Ingredients:
flour, sugar, salt, cinnamon, baking powder, butter, vanilla extract, egg, half-and-half cream, blueberries

Directions:
Set oven to 350 degrees.
In a bowl, combine all dry ingredients, stir well to combine.
In another small bowl, whisk together the melted butter, cream, egg annd vanilla.
Pour the wet ingredients into the dry, mix well, with a wooden spoon to blend, (mix just until blended, don't overmix].
Gently, mix in the blueberries to the batter.
Divide batter evenly into prepared paper-lined muffin cups about 3/4 full (batter will be thick].
Bake for 20-25 minutes, or until muffins test done, and are golden brown.
Moroccan Chicken Tagine
Category: world-cuisine
By Chef Kelly

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Ingredients:
¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4  bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Directions:
Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use. Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water. Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side. Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours. Serve chicken garnished with cilantro and almonds.

Prep time: 20 mins
Cook time: 1 hr 46 mins
Total time: 2 hrs 6 mins
Yields: 6 servings

Calories: 370.8
Fat: 20.4 g
Saturated fat: 3.7 g
Carbohydrates: 35.8 g
Sugars: 22.3 g
Dietary fiber: 6.7 g
Protein: 15.4 g
Cholesterol: 43.5 mg
Sodium: 1375.1 mg
Popcorn Muffins


Ingredients:
flour, baking powder, salt, sugar, butter, milk, egg

Directions:
Sift flour, powder, salt and sugar together., Add milk, popcorn and egg, well beaten, and melted butter., Bake at 25 minutes at 350* in greased or lined muffin tins.
Caramel Fruit Dip


Ingredients:
cream cheese, honey, ground cinnamon

Directions:
"In a small mixing bowl beat the cream cheese until smooth. Add the remaining ingredients and mix until they are incorperated. Serve with fruit, Keep leftovers stored, covered in the fridge."
Simple Slow-Cooked Korean Beef Soft Tacos
Category: world-cuisine
By jasminsheree

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Ingredients:
1 (3 pound) beef chuck roast, trimmed
½  onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1  jalapeno pepper, diced  (Optional)
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas  (Optional)

Directions:
Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker. Serve with corn tortillas and your favorite toppings.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 455.7
Fat: 22.4 g
Saturated fat: 8.1 g
Carbohydrates: 40.3 g
Sugars: 14.7 g
Dietary fiber: 3.7 g
Protein: 23.9 g
Cholesterol: 77.5 mg
Sodium: 696.9 mg
Herbed Shrimp Scampi in a Pouch
Category: main-dish
By It's A New Day

Quick, easy, and delish! Serve one bundle to each person with some good crusty bread to dip in juices.

Ingredients:
1 cup butter
1 clove garlic, minced
¼ teaspoon dried rosemary
¼ teaspoon dried basil
3 tablespoons lemon juice
2 tablespoons dry white wine
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds medium shrimp, peeled and deveined
6 12x12-inch squares of aluminum foil

Directions:
Preheat grill for medium heat. Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic. Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets. Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 395.9
Fat: 32 g
Saturated fat: 19.8 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 25.1 g
Cholesterol: 311.8 mg
Sodium: 676.9 mg
Garlic Artichoke Dip


Ingredients:
garlic cloves, artichoke hearts, parmesan cheese, mayonnaise, Tabasco sauce

Directions:
Preheat oven to 350degrees F.
In food processor with metal blade, chop garlic and artichoke hearts until medium-fine.
Place in baking dish, add remaining ingredients and mix well.
Bake for 30 minutes or until golden brown on top.
Serve with vegies or crackers -- Enjoy :].
Rogaliki (Polish Croissant Cookies With Jam Filling)


Ingredients:
butter, Philadelphia Cream Cheese, baking powder, flour

Directions:
In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer. Carefully start adding the flour. When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
Create a roll and cover in foil and freeze for 15 minutes. At this time preheat the oven to 375.
Take the dough out and separate into two. Roll and cut out 3 inch trangles.
Make as many as you can and on centre of each put a small spoon of jam. Roll them into a croissant shape.
Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
Repeat with the rest of the dough.
When you take them out, put aside and sprinkle with powdered sugar on top.
This makes about 3 batches of 20 cookies each.
Total count about 60 cookies.
Chicken Nuggets


Ingredients:
chicken thighs, buttermilk, egg, fresh chives, parmesan cheese, soy sauce, salt, fresh ground black pepper, flour, eggs, yellow mustard, honey

Directions:
For the nuggets:
In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute.
Make about 2-inch by 1-inch nuggets, lining them up on a baking tray.
In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs.
Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
For the dipping sauce:
Combine the mustard, honey, salt, and pepper in a bowl and mix well. Can be made up to 1 day in advance.
Cook's Note:
Soaking the chicken in Buttermilk will result in tender and juicy chicken. You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
Instant Pot® Peach Cobbler
Category: uncategorized
By thedailygourmet

Peach cobbler is now a possibility even when fresh peaches are out of season.

Ingredients:
3 (15 ounce) cans peaches, drained
1 teaspoon cinnamon sugar
1 ½ cups white cake mix
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter
½ cup water

Directions:
Drain peaches and pat dry with a paper towel. Sprinkle peaches with cinnamon sugar. Mix dry cake mix with cinnamon. Cut in butter until mixture resembles coarse crumbs. Set 1/2 of the mixture aside. Mix peaches with 1/2 of the cake mix mixture; place in a 6-inch round dish. Top peaches with remaining cake mix mixture. Cover dish with foil. Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Place round dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Quick release remaining pressure using the quick-release method, about 5 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully remove dish from the pot and uncover. Broil until topping is set, about 2 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 431.7
Fat: 16.4 g
Saturated fat: 8 g
Carbohydrates: 71.8 g
Sugars: 56.3 g
Dietary fiber: 4.6 g
Protein: 4.1 g
Cholesterol: 30.5 mg
Sodium: 306.4 mg
Mama Ruth's Red Rice


Ingredients:
bell pepper, tomato sauce, sugar, onion, long grain white rice, salt, black pepper

Directions:
Preheat oven to 350.
Brown sausage with bell pepper and onion in skillet.
Combine with rice, sugar, salt, pepper and tomato sauce and drippings from sausage.
Place in dutch oven or corning ware, covered in  oven for 1 hour, stirring after the first 20 minutes.
After 1 hour, let sit in ove for about 20 minutes before serving.
Deep Dish Eggy Quiche


Ingredients:
swiss cheese, green peppers, mushroom, fresh nutmeg, ground nutmeg, eggs, milk, half-and-half cream, unsalted butter, all-purpose flour, salt, white pepper

Directions:
Preheat oven to 375 degrees F.
Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.] Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using].
Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid] until well combined.  Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks].  Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
Pour over the meat, cheese, and veggies.
Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard].
Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
It will still jiggle like chilled gelatin, but should not be watery or slosh around.
Do not overcook or it will get tough.
Let cool 10 minutes before slicing into 8 slices.
If you don't let it cool the 10 minutes, it will fall apart.
The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
You can leave out the vegetables entirely or mix up several of the veggies together.
You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices] for all of the meat.
I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.
Summer Vegetable Succotash


Ingredients:
potato, unsalted butter, fresh corn kernels, squash, edamame, lima beans, red onion, fresh chives

Directions:
Cover potatoes with cold salted water by 1 inch in a large saucepan.
Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
Stir in beans and sauté, stirring, until heated through.
Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
Thai Salad with Grilled Flank Steak


Ingredients:
soy sauce, garlic, chili pepper, spring onions, cucumbers, tomatoes, red onion, of fresh mint, cilantro, parsley, soy sauce, fish sauce, limes, juice of, ginger, garlic, lemongrass, peanuts

Directions:
Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
Combine the ingredients for the dressing, whisk to combine.
Set aside.
Over medium high flame, grill the flank steak to desired doneness.
Allow to rest at least 20 minutes.
Prepare the vegetables: Peel the cucumber leaving strips of the skin.
Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
In a large bowl, combine the vegetables with the herbs and toss.
Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
Slice the steak thinly against the grain.
Arrange the salad on six plates and top each with a portion of the beef.
Garnish with chopped roasted peanuts or a few chives.
Makes six servings.
5-Minute Low-Fat Garlic Prawns


Ingredients:
dry white wine, garlic cloves

Directions:
Combine all ingredients in a bowl.  You can leave them to sit for a while if you want to, or if pressed for time, the flavours still work just as well if you cook it straight away.
Heat wok (or other good non-stick pan] to medium-high heat.
Add prawns, wine, and garlic, and stir-fry 4-5 minutes, or until prawns are just cooked through.  The tails will be bright pink, and the prawn meat will no longer be translucent.
Remove from wok with a slotted spoon and serve immediately.
Roasted Chestnut Pate


Ingredients:
chestnuts, garlic cloves, onion, olive oil, water, apple cider vinegar, nutmeg, allspice

Directions:
1. Preheat your oven to 425°F.
2. Make a crosscut across the round side of each chestnut to keep them from exploding, and arrange them along with the unpeeled garlic cloves on a cookie sheet.
3. Roast until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, about 20 minutes for small, 25 minutes for large.].
4. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, and squeeze them hard to release the skin. Allow to cool until you can peel them.
5. Peel the garlic cloves out of the skins, and sauté with the onions over medium-high heat until lightly caramelized.
6. Sprinkle with nutmeg and allspice and cook for 1 minute.
7. Crumble chestnuts into the pan mixture. Add the olive oil, vinegar and water and cook for 4 minutes or until the chestnuts are moist.
8. Allow to cool, then pour ingredients into a food processor and process until smooth.
Makes 6-8 servings.
Peachy Cream Pie


Ingredients:
sour cream, cream cheese, sugar, cornstarch, eggs, vanilla, nutmeg, cinnamon

Directions:
Prepare streusel and pie crust ahead of time.
Strain peaches from juice as much as possible. If the slices are a little thick, cut them in half lengthwise. Thinner peach slices cook better.
Cream the cream cheese with the sugar until softened and then mix in sour cream and cornstarch until smooth.
Add eggs, vanilla, nutmeg and cinnamon.
Carefully fold in peaches.
Fill into unbaked pie shell and top with struesel.
Bake at 415 degrees for 40 minutes. You may have to put foil over the top to keep struesel from burning if the filling isnt done yet.
A way to tell if its done is if you jiggle it slightly, and it doesn't slosh like a liquid then it is probably done. Or in other words, If it jiggles as one, it's done.