xiaoxl/recipe_data huggingface dataset:
Best Biscuit-Hash Brown Breakfast Casserole
Category: breakfast-and-brunch
By heyday328

This recipe came about when I had all the ingredients for a great breakfast but didn't want to cook everything separately. Threw it into a casserole dish and voila! This is by far the best breakfast casserole I've ever had. It's wonderful when having "breakfast for dinner!"

Ingredients:
1 teaspoon butter, or as needed
1 (16 ounce) package bacon
1 (16 ounce) can refrigerated biscuit dough
8  frozen hash brown patties, or to taste
8  eggs
¾ cup milk
2 cups shredded Cheddar cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels. Slice biscuits lengthwise and place on the bottom of the baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over the hash browns. Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese. Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 9x13 casserole

Calories: 533.6
Fat: 34.7 g
Saturated fat: 14.2 g
Carbohydrates: 37.7 g
Sugars: 5.7 g
Dietary fiber: 1.3 g
Protein: 26 g
Cholesterol: 239.9 mg
Sodium: 1268.4 mg
Grandma Stoddard's Texas Sheet Cake


Ingredients:
butter, water, granulated sugar, flour, salt, eggs, buttermilk, vinegar, vanilla, baking soda, butter, milk, powdered sugar, vanilla, pecans

Directions:
For Cake:.
Grease 10x15x2 pan (jelly roll pan].
Preheat oven to 375 degrees.
In a medium saucepan, bring to a boil: butter, water and cocoa.  Remove from heat and set aside.
In a medium mixing bowl, sift together: sugar, flour and salt.
In a seperate bowl, beat together:  eggs, buttermilk (or sour cream],     vinegar, vanilla and baking soda.
Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
Pour warm batter into greased pan.
Bake at 375 degrees for 20 minutes.
While cake is baking, prepare frosting.
For frosting:.
Bring to a boil:  butter, cocoa and milk.
Add:  powdered sugar, vanilla and nuts.
Spread on cake immediately after removing cake from oven.  Must be hot spread easily.
Dr. Fuhrman's Yummy, Quick & Easy Banana/Oat Bars


Ingredients:
quick oats, walnuts, raisins, bananas, unsweetened applesauce, date sugar

Directions:
Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9"X 9" baking pan. Bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. ENJOY!
Add the applesauce & date sugar if you'd like a sweeter, moister version of these bars.
I usually double this recipe since everyone loves these bars and they disappear so quickly!
S'mores Oatmeal for One


Ingredients:
water, miniature marshmallows, Teddy Grahams honey graham snacks

Directions:
In a microwave safe bowl, mix together the oatmeal and water., Microwave on high 90 seconds or until bubbly and thickened., Stir in 1 Tablespoon miniature chocolate chips until melted., Stir in miniature marshmallows., Arrange teddy grahams into oatmeal., Sprinkle with remaining chocolate chips.
Maple - Ginger Butternut Squash


Ingredients:
maple syrup, fresh ginger

Directions:
Halve squash and discard seeds.
Cook, covered with plastic wrap, in microwave on high for 5 to 8 minutes until cooked and tender Cool slightly, scoop flesh into a bowl.
Mash slightly with a fork.
Add syrup, ginger and salt and pepper to taste.
Red Stripe Chicken


Ingredients:
chicken, scallion, thyme, garlic cloves, scotch bonnet pepper, flour, baking powder, tomato paste, brown sugar

Directions:
Clean chicken (leave skins on].
Combine scallions, thyme, garlic and pepper together in a blender or pound with a mallet until combined.
Add mixed seasoning to chicken along with jerk seasoning and let sit for 15-20 minutes to marinate.
Combine flour and baking powder together in a bowl.
Add cooking oil to a hot skillet (medium fire].
Coat chicken in flour mixture until fully covered.
Add chicken pieces to hot oil (medium fire] turn chicken pieces until golden brown.Remove and set to cool.
Sauce/Chicken dip.
Mix together tomato paste, red stripe, brown sugar and browning  in a bowl.
Dip fried chicken in sauce until fully coated and serve.
Bea's Dill Pickle Dip


Ingredients:
cream cheese, sour cream, dill pickles, dill weed

Directions:
"Mix all ingredients together and start dipping. I did notice that it was much more flavorful the next day."
Chocolate Strawberry Tart


Ingredients:
pecans, sugar, heavy whipping cream, unsalted butter, strawberries

Directions:
Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
Spinach Stuffed Artichoke Bottoms


Ingredients:
artichoke bottoms, spinach, salt, unsalted butter, swiss cheese, unsalted butter, flour, milk, salt, ground black pepper, nutmeg, heavy cream, parmesan cheese

Directions:
Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
Spinach Sauté:
Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
Gratin Sauce:
Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.
Banana Glace


Ingredients:
bananas, bananas, heavy cream, sugar, raisins, peanuts

Directions:
In a blender, beat mashed bananas, cream and sugar until frothy., Pour into freezer trays and freeze for 1 to 2 hours until partially firm., Cut 8 bananas in half lengthwise and then in half across., Place 4 pieces in a row side by side on a dessert plate., Spread the frozen bananas uniformly over the fresh bananas., Sprinkle with toppings., Serve immediately.
Mushrooms Paprikash With Egg Noodles


Ingredients:
butter, onion, garlic clove, mushroom, tomato paste, paprika, salt, sour cream

Directions:
In a frying pan, melt butter over medium heat. Add onion and cook until golden., Add garlic and mushrooms and cook until liquid is mostly evaporated., Add tomato paste, paprika and salt. Simmer until blended and heated through., Remove from heat and stir in sour cream., Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms., Serve hot.
Fresh Lime Curd
Category: desserts
By Sarah

When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.

Ingredients:
1 cup sugar
¼ cup butter
¾ cup fresh lime juice
1 tablespoon lime zest
2  eggs, beaten

Directions:
Place the sugar, butter, lime juice, lime zest in the top of a double boiler;  stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend. Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 171.6
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 27.2 g
Sugars: 25.5 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 61.8 mg
Sodium: 58.9 mg
Aubergine and Pineapple Curry


Ingredients:
cumin seed, onion, garlic cloves, ground ginger, curry paste, tomato puree, milk, aubergine, green peppers, tomatoes, pineapple rings, salt

Directions:
Heat the oil in a deep pot and fry the cumin seeds till they start to sputter.
Add the onions and garlic to the pot and fry for 3 mins, Add the curry paste, stir and add tomato puree and ground ginger . Cook for 2 mins, add the aubergine and green pepper stir to coat in the mixture, add the milk, bring to the boil. Reduce heat, cover pot and simmer for 10 minutes. ( if the mixture thickens too much add tablespoon of water].
Stir in the pineapple and diced tomato. Take of the heat.
Season with salt to taste.
Serve with boiled rice and a meat curry.
Simply Potatoes® Easy Shepherd's Pie
Category: trusted-brands-recipes-and-tips
By Simply Potatoes

Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.

Ingredients:
1 ½ pounds lean ground beef
1 cup chopped onion
2 cups frozen green beans, thawed
1 cup frozen corn niblets, thawed
1 (14.5 ounce) can diced tomatoes, drained
1 (12 ounce) jar beef gravy
1 teaspoon dried thyme leaves
½ teaspoon salt
1 (24 ounce) package Simply Potatoes® Mashed Potatoes

Directions:
Heat oven to 375 degrees F. Spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.* In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes® evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven. Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes® are lightly browned.

Prep time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 418.1
Fat: 23.2 g
Saturated fat: 9.4 g
Carbohydrates: 28.9 g
Sugars: 6.3 g
Dietary fiber: 5.6 g
Protein: 24.7 g
Cholesterol: 77.8 mg
Sodium: 1084.5 mg
Applesauce Oat Muffins


Ingredients:
all-purpose flour, quick-cooking oats, Splenda sugar substitute, baking powder, ground cinnamon, salt, nonfat milk, unsweetened applesauce, canola oil

Directions:
Combine first six ingredients.
In a seperate bowl, combine the egg, milk, applesauce and oil.
Stir wet ingredients into dry ingredients just until moistened.
Fill four sprayed muffins cups two-thirds full.
Bake at 400° for 10-12 minutes (my oven cooks fast. You may have to cook for up to 15 minutes].
Cool for 5 minutes in pan before removing.
Chinese-Style Baby Bok Choy with Mushroom Sauce
Category: side-dish
By Jade Blue

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Ingredients:
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads   baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Directions:
In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth. Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter. Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 69
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 4.7 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 1.7 g
Sodium: 175.2 mg
Jumbo Shrimp With Asparagus


Ingredients:
water, asparagus, fresh shrimp, soy sauce, granulated sugar, dry sherry, salt

Directions:
In a medium saucepan, bring two cups of water to a boil.
Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
Heat the oil in a skillet over medium-high heat.
Sauté the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste.
Continue to cook for 5 more minutes.
Ranchero Salsa


Ingredients:
tomatoes, onion, garlic clove, ground cumin

Directions:
Preheat broiler. (500º].
Place tomato quarters and pepper halves, cut side down, on broiler pan.
Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
Remove from broiler pan; cool.
Remove skins from tomatoes and peppers; finely chop.
Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
Stir in tomatoes, peppers and cumin. Bring to a boil.
Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
Cool completely.
Roasted Beet Relish With Feta on Crostini


Ingredients:
red beets, olive oil, red wine vinegar, garlic clove, honey, feta, shallots, chives, baguette, olive oil

Directions:
Preheat oven to 375 degrees.
Wash and dry beets well. Rub with 2 tablespoons of olive oil.
Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
Allow the beets to cool and peel. Finely dice the beets.
Place the beets in a bowl.
In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
Pour the dressing on top of the beets and stir to combine.
Place a thin slice of feta on the each grilled Crostini and add the beet relish.
Sprinkle crostini with shallots and chives and serve immediately.
Crostini.
Heat a grill pan or broiler.
Brush both sides of the bread slices with olive oil.
Place on a baking sheet and place under the broiler until dark brown on both sides.
Or place on a grill pan until dark brown on both sides.
PEANUT BUTTER STRAWBERRY SHORTCAKE SKEWERS


Ingredients:
strawberries, marshmallows, peanut butter

Directions:
Slice mini muffins in half and top with Betsy’s Best. Start with marshmallow at the base of the skewer and add muffin so the side with the Betsy’s best touches the marshmallow. Add strawberry and repeat so strawberry is last. Repeat with the rest of the skewers. Drizzle with chocolate sauce.
You can easily swap one of the other Betsy’s Best Nut or Seed Butter for this recipe, or alternate a different butter for each skewer. Different fruits, such as blackberries, pineapple, or bananas, offer a unique twist.
Cucumbers in Sour Cream
Category: salad
By TARAWVU

This is a yummy side dish that we always have on Thanksgiving but it's great in the summer as well. The mixture will be soupy; it's supposed to be that way.

Ingredients:
2  cucumbers, thinly sliced
1 (8 ounce) container sour cream
¼ cup distilled white vinegar
⅓ cup white sugar
salt and ground black pepper to taste

Directions:
Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight. Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 3 cups

Calories: 69.1
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 8.1 g
Sugars: 6.4 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 8.3 mg
Sodium: 11 mg
Mango Madness Smoothie


Ingredients:
mango, banana, green grape, ginger

Directions:
In a blender, combine orange juice, mango, banana, grapes and gingerroot.  Process as directed until smooth.
Options:  ground flax seed, protein powder, psyllium seed are all excellent ingredients to add to your smoothie.
Perfect Potato Salad
Category: salad
By Chef John

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Ingredients:
3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion  (Optional)
2 tablespoons chopped fresh parsley
3  large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Directions:
Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature. When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato. Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined. Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Prep time: 15 hrs
Cook time: 40 mins
Total time: 15 hrs 40 mins
Yields: 12 servings

Calories: 279.2
Fat: 19.6 g
Saturated fat: 3.2 g
Carbohydrates: 22.4 g
Sugars: 1.3 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 61.7 mg
Sodium: 2282.3 mg
Steamed Lemony Shrimp Dumplings


Ingredients:
all-purpose flour, salt, boiling water, soy sauce, water, fresh lemon juice, fish sauce, scallion, medium shrimp, cornstarch, soy sauce, fresh lemon juice, egg, lemon zest, kosher salt, fresh ground pepper, jicama, scallions, lettuce leaf

Directions:
MAKE THE DOUGH (IF DOING SO]: combine all ingredients, adding boiling water as needed until you get a sticky but workable dough.  roll out into a thin sheet, cutting into 3 inch rounds.
MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.
German Schwenkbraten
Category: world-cuisine
By Kimberly McCutcheon-Seabolt

This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!

Ingredients:
10  onions, cut into wedges
1 cup vegetable oil
4 cloves garlic, crushed
7  dried juniper berries, crushed
1 tablespoon German stone ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
8 (8 ounce) boneless pork loin chops

Directions:
Place  the onion wedges in a bowl. Use a large spoon to  gently press the onions until they release some of their juices.   Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine. Arrange the steaks in a large baking pan.  Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade. Preheat grill for medium heat. Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 day
Yields: 8 servings

Calories: 648.9
Fat: 47.6 g
Saturated fat: 11.6 g
Carbohydrates: 16.3 g
Sugars: 6.1 g
Dietary fiber: 4.1 g
Protein: 38.5 g
Cholesterol: 110.3 mg
Sodium: 109 mg
Easy No-Fail Cupcakes


Ingredients:
butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder

Directions:
Preheat oven to 350°F (177°C].
Sift the flour and baking powder.
In a separate large bowl, cream the butter until smooth.
Then, add the sugar gradually. Beat with a handheld mixer until well blended.
Add the eggs one at a time, beating thoroughly after each addition.
Add in vanilla.
Finally, add flour mixture alternately with milk.
Do not over mix.
The length of time to bake would be about 25-40 minutes or until they look complete.