Grilled Chicken Salpicao

Attention, busy moms! We have yummy lunch box meals you can make ahead of time.

Chicken breast is a convenient baon as it cooks quickly and blends well with different sauces and marinades.

Takes 20 minutes

Makes 4 servings

½ kilo chicken breast fillet, ¼ cup Worcestershire sauce, ¼ cup liquid seasoning, 3 tablespoons chopped garlic, 1 tablespoon calamansi juice, salt and pepper to taste

Marinate the chicken in a mixture of the remaining ingredients for at least 15 minutes or longer. Grill or pan-fry until done. Serve with blanched mixed vegetables and rice.

Meatball Baguettes

Serve as an open-faced sandwich or make into a regular two-bread sandwich.

Takes 20 minutes

Makes 4 servings

300 grams ground lean sirloin

Salt and pepper

½ teaspoon cumin

½ teaspoon paprika

1 egg

½ cup vegetable oil

1 small baguette

1 tablespoon three-cheese

Tomato sauce

Slices of quickmelt cheese

1. Mix sirloin, salt, pepper, cumin, paprika, and egg in a small stainless steel bowl. With your hands, form mixture into balls.

2. In a small deep pot over a medium high flame, heat vegetable oil and deep fry meatballs until done, about 3 minutes.

3. Cut baguette either in rounds, for an open sandwich, or on the side. Lay meatballs on top of baguette slices.

4. Spoon over 1 tablespoon three-cheese tomato sauce and top with a thin slice of quickmelt cheese.

5. Broil in an oven toaster until the cheese melts.

Pica-Pica Feast

Grocery ingredients for dishes that are easy to make.

Takes 15 minutes

Makes 6 to 8 servings

Base

1 pack frozen French fries, fried until crisp and golden brown or 1 big bag nachos or tortilla chips

Chili Con Carne Topping

1 big can chili con carne

1 tomato, chopped

1 small onion, finely chopped

1 container sour cream

Corned Beef Topping

1 big can corned beef

1 pack or can pizza sauce

3 tablespoons canned whole corn kernels

1/3 cup grated cheese

1. Pile either French fries, nachos, or tortilla chips on a platter.

2. To make Chili Con Carne Topping: Heat the chili in a skillet or in the microwave. Add some Tabasco sauce if you want it hot. Spread over the fries or nachos. Top with chopped tomatoes and onions. Drizzle with sour cream.

3. To make Corned Beef Topping: Heat the pizza sauce in a skillet. Add the corned beef and whole corn. Cook until heated through. Pour over the fries or nachos. Drizzle with bottled cheese sauce or lots of grated cheese and spring onions.

Macau Fried Rice

Tired of plain old white rice? Try this yummy variation.

Takes 15 minutes

Makes 4 to 6 servings

2 tablespoons oil

2 eggs, beaten

2 cloves garlic, chopped

1 piece Chinese chorizo, sliced

1 small pack frozen mixed vegetables

6 cups cooked rice

1 pack fried rice seasoning

1. Heat the oil then cook the egg. Set aside.

2. In the same pan, add more oil then saute the garlic and fried rice seasoning. Add chorizo and vegetables. Simmer for 1 minute.

3. Add the rice and stir-fry until well combined.

4. Before serving, top with chopped scrambled egg.

Chocolate Ice Box Cake

A delicious no-bake chocolatey dessert

Takes 40 minutes

Makes 8 to 10 servings

2 squares baking chocolate, cut into small pieces

½ cup white sugar

¼ cup fresh milk

½ cup butter

1 cup confectioner's sugar (powdered sugar)

4 tablespoons white sugar

Pinch of salt

Lady fingers

1 teaspoon vanilla extract

4 eggs

Additional milk

1. Melt chocolate, sugar, and milk in a small stockpot over low fire. Add egg yolks and a pinch of salt. Cook for 1 minute, stirring constantly. Set aside to chill in the refrigerator.

2. In a separate bowl, cream the butter and confectioner’s sugar till fluffy. Mix in the cooled chocolate mixture. Beat the egg whites till soft. Add in 4 tablespoons sugar and vanilla. Fold in beaten egg whites to the chocolate-butter mixture.

3. Dip lady fingers in a bowl of milk to moisten. Line in an 8x8x2 inch glass dish with moistened lady fingers. Top and spread with half the filling. Repeat with another layer. Chill for at least 30 minutes. Serve cold.

Fruits and Pudding

A delightful dessert in just two shakes.

Takes 15 minutes

Makes 4 to 6 servings

1 pack instant pudding (vanilla)

Milk

1 small can fruit cocktail, drained

1 red and 1 green apple, cubed

1 banana, sliced

¼ cup crushed nuts or peanut brittle

¼ cup chocolate cookie crumbs

¼ cup crushed graham crackers

1. Prepare the pudding according to the package directions.

2. Half-fill glasses or dessert cups with the fruits.

3. Top with the pudding mix and sprinkle with nuts or crumbs. Serve at once.

Kesong Puti Soft Tacos

A kid-friendly dinner in under 30 minutes

3 spring onions, sliced thinly

3 ripe tomatoes, cut into ½ -inch chunks

1 ripe avocado, peeled, seeded, and cut into ½ -inch chunks

¼ small head romaine lettuce, sliced thinly (2 cups)

¼ cup loosely packed fresh cilantro leaves

1 cup mild or medium-hot salsa

1 package kesong puti, cut into cubes

12 (6-inch) corn tortillas, warmed

1 lime, cut into 4 wedges

1. On a platter, arrange green onions, tomatoes, avocado, lettuce, and cilantro. Pour salsa into serving bowl.

2. Heat nonstick 12-inch skillet over medium-high heat until hot. Add cheese and heat for 2 to 3 minutes or until dark brown in spots, turning over once.

3. Place 1 slice cheese in each tortillas and fold in half. Serve tortillas immediately, adding green onions, tomatoes, avocado, lettuce, and cilantro, salsa, and a squeeze of lime juice.

Total time: 25 minutes. 

Makes 4 main-dish servings. 

Each serving:  About 545 calories, 26 g protein, 29 g total fat (13 saturated), 49 g carbohydrates, 9 g fiber, 60 mg cholesterol, 1,300 mg sodium.

TIP You can also use shredded Monterey Jack – make sure you put the cheese on warmed tortillas so it melts a little.

Chicken and Vegetables in Peanut Curry Sauce

A family dinner in under 30 minutes!

Takes 20-25 minutes

Makes 6 servings

½ kilo chicken breast fillet

1 pack seasoned breading mix

Oil for pan-frying

2 cloves garlic, chopped

1 onion, chopped

1 tablespoon curry powder

1 big can coconut cream

½ cup water

½ cup peanut butter

5 pieces okra, halved

1 bundle sitaw, sliced

1 red bell pepper, cubed

1. Coat chicken with seasoned breading mix.

2. Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.

3. In a pan, heat some oil then saute garlic and onions. Add curry powder.

4. Pour in the coconut cream, water, and peanut butter. Stir to blend. Bring to a simmer.

5. Add the vegetables and cook until done.

6. Add the chicken and cook until heated through. If the sauce is too thick, add more water. Season to taste.

7. Serve with rice or grilled pita bread.

Each serving: Approximately 464 calories, 32.8 g protein, 29.6 g fat, 9.3 g carbohydrates.

Spicy Braised Beef Casserole

Ingredients:

500 grams beef brisket (beef nilaga), cubed

1 tsp garlic, minced

1 tsp ginger, minced

2 tsps soy sauce

1 tbsp Chinese wine (can substitute with rice wine)

1 pc red bell pepper, cubed

1 pc green bell pepper, cubed

Sauce Mix:

2 cups beef stock (dissolve 1 cube of beef bouillon in 2 cups water)

2 tbsps Lee Kum Kee Chili Bean Sauce

1 tbsp Lee Kum Kee Premium Oyster Sauce

1 tsp cornstarch, dissolved in 1/8 cup water

Procedure:

1. Saute garlic and ginger. Add beef, soy sauce and Chinese wine. Stir-fry until beef changes color.

2. Add sauce mix except cornstarch. Bring to a boil and then simmer until beef is tender.

3. When the beef is cooked, thicken sauce with the cornstarch solution.

4. Add bell peppers and continue to simmer for 1 minute.

5. Serve hot.

(Serves 4-5 persons)

Prep. Time: 15 mins

Cooking Time: 45 mins

Purefoods Maple Flavored Bacon with French Toast and Whipped Flavored Butter

YOU WILL NEED:

1 pack PUREFOODS MAPLE FLAVORED BACON (200 gm)

French Toast:

12 slices white loaf bread

3 pcs eggs

1 tsp cinnamon powder

2 cups Magnolia Fresh Milk

¼ cup Magnolia Gold Butter

Whipped Flavored Butter:

½ cup Magnolia Gold Butter (unsalted), softened

2 tbsps powdered sugar

2 tbsps Magnolia Best Fruits Strawberry Jam

HERE’S HOW:

Whisk eggs and add milk. Stir in cinnamon. Dip slices of bread and pan-fry in melted butter. Remove from pan and drain in paper towels. Keep warm and set aside.

Pan-fry bacon until crisp and golden. Set aside.

Prepare butter by combining butter and sugar. Blend well. Stir in jam. Mix well.

To serve, arrange French toast on a plate. Sprinkle with powdered sugar. Spoon prepared butter on French toast and put bacon on the side.

Makes 6 servings.

Leche Flan

17 whole eggs

3 cups sugar

4 ½ cans evaporated milk

¾ tbsp calamansi

1. In a llanera, put 1 tbsp sugar. Melt over low fire and spread evenly. Let it cool. Set aside.

2. In a stockpot, mix all the solid ingredients first, then, make a hole in the center. Pour liquid ingredients into the hole. Use an egg beater to whip all ingredients into a homogenous mixture. Strain. Pour in llanera and cover with aluminum foil. Arrange in a streamer.

3. Steam for 25 minutes over a low fire until the water in the steamer boils. Unload and let cool. Chill

CABALEN TIP: To achieve better leche flan texture, blend all ingredients well. Don’t rush. Whisk the ingredients together until there are no more lumps and you can’t distinguish between the ingredients.

Chicken Adobo

1.5 kg chicken, sliced into serving sizes

6 boiled eggs

2 tbsp minced garlic

1 pc laurel bay leaves

½ tbsp black pepper, ground

¾ cup vinegar

½ cup soy sauce

¼ tbsp salt

Fried garlic

1. Mash chicken with salt. Wash in running water. Drain and set aside.

2. In a mixing bowl, combine garlic, laurel leaves, black pepper, vinegar, soy sauce and salt. Marinate chicken in this mixture overnight in the ref.

3. Boil marinated chicken until meat is tender. Set aside.

4. Saute garlic until golden brown. Add the boiled chicken and cook for one minute. Reduce fire and continue simmering until meat is tender. Add marinade and let it boil for five minutes. Simmer for 10 minutes over a low fire. Add boiled eggs to give it a special twist. Garnish with fried garlic on top.

CABALEN TIP: Longer marination time allows the chicken meat to absorb the flavors better. Slow cooking over low fire helps blend the flavors together. As you simmer, the amount of sauce will be reduced. Flavors will become more concentrated. Do not leave unattended for a long time to prevent the sauce from drying up.

Lechon Babi

Bringing your own baon is simple, fun and will save you enough to buy a new outfit every month. Mangan Restaurant boxes up meals in ways to make your daily fare the talk of the lunchroom.

Deep fry liempo. Drain and serve hot and crispy with atsara or lechon sauce. If you must, eat this fave meal only in moderation (soak meat in paper towels to drain oil and remove the fat).

Pan De Sal Panini with Chicken Longganisa

Bringing your own baon is simple, fun and will save you enough to buy a new outfit every month. Mangan Restaurant boxes up meals in ways to make your daily fare the talk of the lunchroom.

Toast three pan de sals. Spread mayonnaise (mustard is a low-fat alternative). Insert pieces of fried chicken longganisa. Garnish with lettuce and tomatoes. Pack some shoestring potatoes, too for one great merienda. Also try it with tuyo and kesong puti.

Tomato and Sausage Soup

Two promises: This soup is so easy to put together and it will surely be downed in a flash by even the pickiest eaters. Start by melting butter in a saucepan.

Add ½ cup sliced Hungarian sausage and cook until browned. Drain and return to pan. Add 1 cup chicken broth, ¾ cup diced tomatoes, ½ tablespoon dried oregano, ½ tablespoon dried rosemary, 1 tablespoon minced garlic, and ¼ cup uncooked shell pasta. Simmer until pasta is al dente. Remove from heat, then stir in ½ cup roughly chopped spinach leaves. Sprinkle with Parmesan cheese. Makes 2 bowls.

No-Bake Fresh Fruit Tart

SERVES 6

8 oz cream cheese, softened

1 tbsp orange rind, grated

2 tbsp orange juice

½ cup sugar, confectioners

1 crust, crumb 8

6 crumb tart shells

2 cup fresh fruit, such as fresh whole berries

Directions

1. Beat cheese, rind, juice, and sugar together until fluffy.

2. Fill pie crust or tart shells with cheese mixture. Chill thoroughly.

3. Top with fruit. Add 1 tablespoon lemon juice to peaches or nectarines to prevent discoloration.

4. Sprinkle more sugar generously over fruit.

Fresh Garden Salad

SERVES 4

1 quart fresh garden lettuces (perhaps a combination of radicchio, arugula, bibb, and oakleaf)

2 tablespoons (30 ml) fresh lemon juice

1 tablespoon (15 ml) hazelnut or olive oil

1 teaspoon (5 ml) Dijon mustard

1 tablespoon (15 ml) minced fresh herbs (combination of basil, chives, mint, and thyme)

Directions:

1. Combine the lettuces in a serving bowl.

2. In a small bowl, whisk together remaining ingredients. Drizzle over greens and toss to coat evenly right before serving. Makes 4 servings.

Note:

When preparing vegetable dishes, look for characteristic signs of freshness such as bright, lively color and crispness. 

Palam

Ingredients:

1 pc Knorr Fish Cubes

½ kilo galunggong, tilapia, mulmul or samara

2 slices ginger

2 slices yellow ginger

1 pc onion, chopped

Salt

3 gloves garlic, minced

3 pcs tomato, seeded and chopped

1 stalk tanglad (lemon grass) battered and tied

½ tsp ground pepper

1 tsp oil

Procedure:

Mashed all ginger, yellow ginger, ½ onion and a little salt. Rub the ingredients all over the fish inside and outside. Saute garlic, onion & tomato. Then put Knorr Fish Cubes. Put in fish and lemon grass, simmer and let it cook. Drizzle with pepper & salt. Take off the lemon grass before serve.

Crispy Tuyong Pork Adobo

The classic adobo dish – easy to make, flavor packed, tender-meaty and crunchy at the same time.

1 kilo pork adobo cut (preferably with some fat)

1 whole garlic, crushed and chopped

¼ cup vinegar

½ to 1 tablespoon rock salt (preferably) or iodized salt

½ cup water

¼ cup cooking oil

1 teaspoon vetsin (optional)

HOW TO PREPARE:

1. Put first 5 ingredients in a thick iron pan (do not use a non-stick iron pan). Let boil over high heat. Stir, then lower fire and let simmer (about 30 to 45 minutes). Cover until pork becomes tender.

2. Uncover and let sauce dry. Scrape the reddish brown “residue” on your pan (this will turn out to be the yummiest part of all!), then stir the meat.

3. Pour the oil, then brown the meat slightly. Add the vetsin and stir. You can take out the meaty part and let the fat/skin fry until crisp. Serve

Serving hints: Get creative and try to serve with atchara, boiled talong dipped in vinegar with crushed garlic. You can also serve with ensalada (a healthy mix of tomato wedges, chopped onions, and salted egg mixed in vinegar and some water plus a spoonful of sugar). For a quick fix, you can just add tomato wedges mixed in bagoong.

Pizza Dog

A simple baon recipe for lunch or merienda.

Takes 10 minutes

Bakes 10 to 15 minutes

Makes 6 servings

6 hotdog buns

1 can spaghetti or pizza sauce

6 pieces hotdogs, blanched or fried

1 small bottle cheese spread

2 to 3 tablespoons hot water

1. Slice the top of the buns. Hollow out the center to make room for the hotdog.

2. Fill with spaghetti sauce. Top with hotdog.

3. In a small bowl, blend cheese spread with enough water to make a thin spreading consistency. Drizzle over hotdog.

4. Put back the top of the hotdog bun and wrap the sandwich in foil.

5. Bake for 10 to 15 minutes.

BAON TIP Keep the sandwich wrapped in the foil so it remains hot until break time.

Fish Steak Sandwich

Here’s something fishy and delicious

Takes 15 minutes

Makes 4 servings

½ kilo fish fillet, cut into strips

1 pack breading mix

Oil for pan-frying

4 pieces ciabatta

Mayonnaise

Cucumber

Sliced tomatoes

Tartar sauce or Dijon mustard

1. Coat the fish strips with breading mix.

2. Fry in hot oil until golden brown. Set aside.

3. Halve the bread then spread with mayonnaise. Top with sliced cucumber, tomatoes, and fried fish. Drizzle with tartar sauce or Dijon mustard.

BAON TIP The sauce can be packed separately then drizzled over the fish just before eating.

Steamed Egg with Mushrooms and Herbs

A delicious protein-rich hot and savory custard with mushrooms and green onions

6 pieces fresh eggs, lightly beaten
1 378 ml can CARNATION Evap
1 sachet MAGGI Flavor-It Meat Powder (Pork), dissolved in 1 ½ cups water
¼ cup dried mushrooms (tengang daga), soaked and chopped 
2 tbsps chopped spring onions 
Salt to taste

SAUCE

1 tbsp MAGGI Savor, Classic
1 tbsp sesame oil (optional)
3 tbsp water
Cilantro or kinchay for garnish

1. Combine eggs, CARNATION Evap, MAGGI Flavor-It Meat Powder-water mixture, mushrooms and spring onions. Season to taste with salt.

2. Pour into 6 individual heat proof bowls and steam for 6-8 minutes until set.

3. Combine all the ingredients for the sauce. Spoon over each bowl of steamed egg and garnish with cilantro or kinchay sprigs. Serve immediately.

Prep. Time: 10 minutes

Cooking Time: 10 minutes

Servings: 6

Nutritional Content per serving:

Calories: 197

CHO (g): 9

PRO (g): 11

Fats (g): 13

Potato and Fish Crunchies

Hot and spicy potato and vegetable croquettes enhanced by tinapa flakes

2 pieces large sweet potatoes, peeled and diced

1 pieces medium carrot, peeled and diced

1 cup flaked tinapa or smoked fish, bones removed

1 ½ cups breadcrumbs

½ cup CARNATION Evap

1 pieces egg, lightly beaten

Salt and pepper to taste

1 cup vegetable oil

1. Boil the sweet potatoes and carrots until tender. Fork mash in a bowl.

2. Stir in tinapa flakes, breadcrumbs, CARNATION Evap and egg. Season with salt and pepper.

3. Shape into patties and fry in hot oil until golden.

4. Drain on paper towels and serve hot.

Prep. Time: 30 minutes

Cooking time: 15 minutes

Servings: 8-10

Nutritional Content per serving:

Calories: 245

CHO (g): 26

PRO (g): 6

Fats (g): 13

Fish and Vegetable Adobo

In a saucepan, put ½ cup water, 3 tablespoons vinegar , ¼ cup soy sauce, 2 cloves crushed garlic, ¼ teaspoon black peppercorns, and 1 bay leaf. Bring to a boil then add ½ kilo cubed fish fillet. Simmer until tender. Add 1 cup sliced sitaw and 1 cup sliced kangkong stems. Just before serving, add the kangkong leaves.

TIP: Good fish choices for this recipe are tanguigue and tuna.

Datu Puti Christmas Banana Loaf

Ingredients:

2/3 cup evaporated milk

¼ tsp Datu Puti Cane Vinegar

1 ½ cups all-purpose flour

¼ tsp baking soda

1 tsp baking powder

¼ tsp salt

2/3 cup margarine

1 cup washed sugar

3 pcs eggs

¼ tsp banana extract

¼ cup bananas – 4 pcs, lakatan, mashed

¼ cup cashew nuts

Procedure:

1. Mix evaporated milk and Datu Puti Cane Vinegar, set aside.

2. Mix all-purpose flour, baking soda, baking powder and salt.

3. Cream margarine and washed sugar until light.

4. Add eggs and banana extract.

5. Alternately add dry ingredients and sour milk mixture.

6. Mix well. Pour in mashed bananas and cashew nuts.

7. Transfer batter into loaf pans and bake for 30 minutes until golden brown.

8. If it becomes too brown, cover with aluminum foil in the last 15 minutes of baking.

Idea Maker:

Top with crushed cornflakes or graham crumbs for a different look and added texture.

PAPA Sandwich Omelette

Ingredients:

1 pc egg, beaten salt and pepper to taste
1 slice luncheon meat, strips
1 tbsp onions, chopped 
2 tbsps PAPA Banana Catsup 
Golden Fiesta Cooking Oil for frying
Butter for spreading
2 slices bread
Papa Dressing:
2 tbsps PAPA Banana Catsup
1 tbsp cheese, grated
1 tsp, pickle relish

Procedure for the Omelette

1. Combine beaten eggs, salt and pepper to taste.

2. Combine luncheon meat, onions and PAPA Banana Catsup as filling.

3. Heat oil and pour eggs. Add the filling and fold “half-moon” style.

4. Spread butter on bread, place omelette on bread and spread Papa Dressing generously.

5. Cover with the other bread.

Procedure for Dressing:

Combine all ingredients for the dressing.

Budget Keeper: Leftovers can be used to create this yummy sandwich for your kids!

Chicken Inihaw Sa Gata

1 whole chicken, quartered

¼ cup grated ginger

2 385 ml CARNATION Coco Evap

2 pcs MAGGI Chicken Broth Cubes

3 pcs siling labuyo, sliced

1 stalk tanglad, chopped (white part only)

1 cup kangkong cut-ups

Banana leaves

1. Rub chicken with ginger and marinate for 10 minutes.

2. Boil chicken then simmer over low heat in CARNATION Coco Evap, MAGGI Chicken Broth Cubes, siling labuyo and tanglad. Discard tanglad when chicken is tender (about 1 hour).

3. Add kangkong and simmer for another minute. When chicken has cooled, drizzle with 2-3 tbsp of its sauce then wrap in banana leaves.

4. Grill for 5 minutes on each side. Serve hot. Serves 6-8.

PIÑA ALOHA SHAKE

2 cups pineapple juice

1 ½ cups crushed pineapple

¾ cup CARNATION Coco Evap

½ cup honey (or to taste)

2 cups shaved ice

1. Combine all  ingredients in a blender. Process for 30 seconds.

2. Transfer into individual glasses. Serves 4.

Maggi Sinigang Na Beef Kenchi

Ingredients

½ kg beef kenchi, cut into cubes

1 ½ liters water

1 25g pack MAGGI Sinigang sa Sampalok na may Gabi

200 g fresh egg noodles

1 cup buco juice

1 stalk kangkong

Procedure

1. Tenderize beef kenchi in water for about 1 hour and 20 minutes. When tender, add in MAGGI Sinigang sa Sampalok na may Gabi and fresh egg noodles.

2. Simmer for another 10 minutes and then add in buco juice and kangkong. Simmer for another 2 minutes.

Pork Pastel

FILLING:

¼ cup Dari Crème Classic Margarine

1 tbsp minced garlic

½ cup chopped onions

1 cup red and green bell peppers, cubed

1-210 g can Purefoods Chorizo Bilbao, sliced

½ kilo Monterey Pork Kasim (shoulder) menudo cut

1 cup potatoes, cubed

1 cup carrots, cubed

1-210 g can Purefoods Vienna Tidbits

½ cup Magnolia Quickmelt Cheese, grated

3 to 4 cups water

Procedure:

Melt margarine in a saucepan. Sauté garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour water and broth of Vienna tidbits. Cover and lettuce boil. Simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add Magnolia Quickmelt Cheese. Mix well.

CRUST:

4 cups all-purpose flour

1 tbsp sugar

1 tsp fine salt

1 tsp baking powder

1 cup Bakers Best Margarine, cut into small pieces

½ cups cold water

Procedure:

Mix flour, sugar, salt and baking powder. Cut margarine and mix to form pea size crumbs. Sprinkle water a tablespoon at a time and mix to form a ball. Refrigerate for one hour or freeze for 30 minutes. roll out into a thin sheet. Rolling should be stiff to get a good result and roll in between two sheets of wax paper. Use to cover pastel placed in a baking dish. Prick crust with a fork to allow air to pass and prevent ballooning of crust. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden in color.