Back to Medical Marijuana Cooking Recipes

An 1890 Original Cookbook To Adapt For Medical Marijuana Cooking Recipes

Are You In A Band & Have Written A Pot Related Song That
 You Would Like To See Get Some Massive Expose Here 
On OnlinePot? Then Email Us About It, & We Can Give
 You The Details You Need To Make It Happen. We Have
Many Major Pages That Your Song Can Be Placed On.
                  Please Feel Free To Email  Us Here At Anytime!   emailonlinepot@hush.ai

Ground Hempseed Recipes

Avocado Dressing,     Banana Hempseed Bread,

Barley Soup,   Basil Pesto,

Carrot-Ginger Muffins,   Chocolate Sunflower Shake,

Cilantro,   Cucumber Dressing,

Date Bran Muffins,   Eggplant Spread,

Ginger Dressing,    Hempseed Cake,  

  Hempseed Cream Cheese Spread,

Hempseed Hummas,   Hempseed Pasta,

Hemseed Strudel,   Hempseed Tarts,

Herbed Cheese Bread,   Jelly Tarts,

Lemon Pesto Dressing,   Maple Milk Shake,

Millet Pie,   Mock Sourdough Rye Bread,

Molasses Crinkles,   No-Fry Hempseed Felafels,

Oatmeal Bread,   Orange Lemon Dressing,

Shoe-Fly Pie,   Strawberry Almond Drink,

Tabouli Salad,   Vegetable Quiche,

Zucchini Cake,

 These Recipes & Directions are from 
Jayne Seymour of Kingston, Ontario, Canada 

Submitted by her friend Wolf Gang

Since the following recipes all call for ground hempseed, 

Rather than merely grinding the amount called form in one recipe, do up, instead, 5 or 6 cups at a time and store the extra in a bag in the freezer until ready to use.

Generally speaking, the hempseed sold today is very dirty and must be washed. An easy method is to measure a quantity of hempseed into a pitcher; about 1 cup. Fill the pitcher with water and stir the contents. Let sit for a bit. The seeds will float to the top and the grit and stones will sink to the bottom. Slowly pour the seeds into a sieve taking care to not disturb the silt at the bottom and to stop before it begins to spill out with the seeds. Drain the washed seeds and spread out on a T- cloth. Scan the seeds and pick out any obvious longer stems. Repeat this procedure a few times with more seeds.

Regarding grinders, the best machines are those specifically designed for grinding nuts and seeds. These are usually sold as flour mills with optional burr kits. Burrs are made of metal and designed to enable the grinding of soybeans and other hard field beans, millet, damp grains and high oil content seeds and nuts. Mills, on the other hand, are made of stones and are preferred when grinding wheat, rye, barley, oats and other dry grains.

Although commonly found in the average European kitchen, most North American kitchens lack this marvelously hand machine. They can, however be obtained in a wide range of prices, through most Health Food stores or ordered from Mennonite and “Back-to-the-Land” lifestyle catalogues. Big bread fans may consider investing in the high ticketed electric grinders to supply them with all their flour needs. There is simply nothing quite like a loaf of bread made with freshly ground flour. Hand grinders are inexpensive by comparison and not too tiring to operate on a minimum basis. Please note that neither the modern electric coffee grinder nor the household blender perform a satisfactory job at pulverizing the hard hempseed into a fine consistency.

Hempseeds don’t need to be entirely dry when using a grinder outfitted with burrs. Laying them out on a T-towel after washing adequately soaks up the majority of the excess water. Once seeds are ground, their precious essential oils become exposed to the light and air. To retard rancidity, pack the surplus grindings into a plastic bag and put in freezer for future experimentations.

Hempseeds can be included in many recipes but excel when used in breads and cakes. Their high oil content enables the possibility of cutting back or even eliminating other oils called for. Undoubtedly though, blender drinks are the ultimate way of infesting hempseeds. Besides there being no chewing involved with hempseed’s hard out shells, only swallowing, there is no cooking involved either. This means the enzymes which are found in all uncooked foods and beneficial for digestion have not been destroyed by heat. Also, non of the highly susceptible essential fatty acids due to high temperature exposure. It’s true baking also involves high heat, but basically only the outer crust is exposed to extreme temperatures whereas the inner part cooks within its own steam, enough to kill the enzymes but not enough to damage the oil molecules. Frying however, is not recommended. Hempseed’s healthful fatty acids distort quickly under these conditions. Instead, try lightly toasting bean-based burgers containing hempseed as an alternative.

Inventing recipes using hempseed challenges the imagination. 

The following recipes are mere doorways into possible avenues. Enjoy!

Spreads

Hempseed Cream Cheese Spread

Cream together:

½ cup cream cheese

3 tbsp ground hempseed

Add and thoroughly mix in:

3 tbsp finely chopped green, red and/or yellow peppers

3 tbsp dried herbs such as oregano, basil, parsley, rosemary or a combination

Hempseed Eggplant Spread

Preheat oven to 350 F.

Cut in half lengthwise:

1 large eggplant

Place on baking sheet cut side up and lightly brush with virgin or extra-virgin olive oil. Bake until tender, about 20 minutes. Scoop out the cooked pulp and discard the skins.

In a blender, chop:

1 - 2 cloves of garlic

Add and blend together:

the cooked eggplant pulp

juice from ½ lemon

¼ cup ground hempseed

4 tsp cumin

½ tsp cayenne

Stir in either by hand or machine:

½ cup tahini

Grind or pound in a mortar:

3 - 4 cloves of garlic

3 cups of loosely packed basil

Put in bowl. Add and mix thoroughly:

1/3 cup ground hempseed

¾ cup finely grated parmesan cheese

Slowly blend in to make a thick, smooth sauce:

½ cup virgin or extra-virgin olive oil

If desired:

salt to taste

Variations: use part parsley or substitute the basil with fresh marjoram or rosemary.

Wash and soak overnight:

1 1/3 cups dried chickpeas (makes approx. 2 cups cooked.)

Drain and place in large pot. Cover peas with fresh water and bring to boil. Reduce heat to a simmer and cook peas until soft, about 2 - 3 hours. Keep an eye on water and make sure peas are covered throughout the entire cooking period. Drain.

Mash together:

2 cups cooked chickpeas

½ cup water (more if needed)

3 chopped cloves of garlic

juice of 1 lemon

¾ cup tahini

¼ cup ground hempseed

2 tsp cumin

1 tsp coriander

For a creamier texture, use an electric mixer.

Salads and Dressings

Hempseed Cilantro Dressing

Chop in a blender:

1 clove of garlic

Blend in:

1 cup yogurt

½ cup cream cheese

¼ cup ground hempseed

1 tsp fresh cilantro

Serve on green salad or use as mayonnaise substitute with salmon or tuna

Creamy Lemon Pesto Dressing

Chop in a blender:

1 clove of garlic

Add:

juice of 1 lemon

1 tbsp dry mustard

¼ cup ground hempseed

2 tbsp fresh basil

1 tbsp fresh parsley

Slowly blend in:

1 cup virgin or extra-virgin olive oil

Cucumber Dressing

In a blender, chop:

1 clove garlic

Blend in:

2 cups yogurt

¼ cup tofu (125 grams)

¼ cup ground hempseed

¼ cup cucumber, grated and excess liquid squeezed out

¼ cup fresh salad burnett or parsley

Avocado Dressing

In a blender, chop:

1 clove of garlic

Cut in half lengthwise:

1 avocado

Remove center pit and scoop out pulp. Add to blender along with:

juice of 1 lemon

1 cup yogurt

¼ cup ground hempseed

½ tsp curry

Blend until smooth and creaming.

Hempseed Tabouli Salad

Soak for 15 minutes in cold water:

½ cup bulgar

Drain in sieve. 

Place drained bulgar into a medium-sized bowl.

Chop finely:

3 medium sized tomatoes

Place tomato in sieve to drain.

Chop finely to make:

1 cup parsley

1 cup onions

Combine the above ingredients in the bowl with the bulgar.

Stir in:

juice of 1 lemon

¼ cup ground hempseed

2 tbsp virgin or extra-virgin olive

Garnish with:

2 tbsp chopped fresh mint

Orange Lemon Dressing

Blend together:

1 cup yogurt

½ cup ground hempseed

½ cup orange juice

juice from ½ lemon

¼ tsp cinnamon

1/8 tsp ground cardamon

Mix together:

½ cup virgin or extra-virgin olive oil

¼ cup ground hempseed

1 tbsp grated ginger root

juice from ½ lemon

Beat in separate bowl:

1 egg

Slowly whisk oil mixture into the beaten egg.

Maple Milk Shake

Blend together:

1 banana

1 egg

2 cups milk or soy milk

3 tbsp ground hempseed

1 ice cube

1 tbsp maple syrup

Pour into tall glass or share with a friend.

Chocolate Sunflower Shake

Soak:

½ cup raw sunflower seeds

In:

1 cup water

for 8 hours. Drain. Place the soaked sunflower seeds in blender with:

½ cup water

Blend at medium speed until mixture becomes smooth and paste-like. Add:

2cups more water

and blend at high speed for 2 minutes. Strain. Return liguid to blender and at medium speed, blend in:

3 tbsp ground hempseed

a mixture of 1tbsp cocoa or carob powder & 1 tbsp sugar

1 ice cube

For a thicker, creamier shake, blend in a banana.

Strawberry Almond Drink

Soak:

½ cup raw almonds

in:

1 cup water

for 8 - 12 hours. Drain. Place the soaked almonds in a blender with:

½ cup water

Blend at medium speed until mixture becomes smooth and paste-like. Add:

1 ½ cups more water

and blend at high speed for 2 minutes. Strain. Return liguid to blender and at medium speed, blend in:

3 tbsp ground hempseed

4 - 5 fresh or frozen strawberries 1 ice cube (omit if using frozen berries)

1 tbsp sugar or honey

For a thicker, creamier shake, blend in a banana.

Desserts

Hempseed Molasses Crinkles

Cream together:

¾ cup ground hempseed

4 tbsp. hot water

Add and mix thoroughly:

¼ cup brown sugar

¼ cup honey

¼ cup molasses

1 egg

Stir in:

1 ½ cup white all-purpose flour

¾ cup whole-wheat flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

Heat oven to 375 F. Drop walnut-sized balls of dough 3” apart onto greased cookie sheets. Grease bottom of glass. Dip glass in sugar and lightly flatten each cookie. Bake 10 to 12 minutes. Makes about 4 dozen cookies.

Hempseed Jelly T

Cream together:

½ cup ground hempseed

3 tbsp hot water

1 tbsp. virgin or extra-virgin olive oil

Add and mix thoroughly:

2/3 cup brown sugar

1/3 cup honey

1 egg

1 tsp. vanilla

Stir in:

1 ½ cups white all-purpose flour

¾ cup whole-wheat flour

½ tsp. baking soda

½ tsp. allspice

Heat oven to 350 F. Form dough into 1” round balls and place onto cookies sheets 2” apart. Make a depression in each cookie ball with your thumb or middle-finger. Fill depression with favorite jam or jelly. Bake 20 - 25 minutes until lightly browned. Makes about 40 cookies.

Hempseed Cake

Heat in saucepan at medium temperature:

½ cups milk

Add:

1/3 cup brown sugar

1/3 cup honey

Stir in:

1 cup ground hempseed

½ cup bread crumbs

½ tsp. grated lemon rind

Cook for 1 minute stirring constantly. Should be the consistency of thin pudding. In a bowl, cream together:

¼ cup butter

½ cup brown sugar

Beat in:

2 eggs

1 tsp. vanilla

Stir in:

1 ¼ cup white all-purpose flour

1tsp. baking powder

Pat dough into an 11” spring-form cake pan. 

Cover with the hempseed mixture and sprinkle with a crumb topping made of:

3 tbsp. soft butter

3 tbsp white all-purpose flour

3 tbsp brown sugar

½ tsp. vanilla

Bake in oven heated to 350 F for 20 minutes or until golden brown.

Hempseed Strudel

Cream together:

¾ cup ground hempseed

¼ cup cream cheese

Stir in thoroughly:

3 tbsp. brown sugar

¼ cup chopped raisons

1/8 cup tsp. cinnamon

½ tsp. grated lemon rind

Have ready:

5 tbsp. melted butter

Measure into a separate bowl:

2 cups white all-purpose flour

Make a well in the flour and slowly stir in:

2 eggs

5 - 6 tbsp. water

Dough should be firm like a noodle dough. Knead till it is smooth and longer sticky. Let dough rest for 15 - 20 minutes. Roll out on a floured table-cloth to as thin as possible. Then, work hands between the cloth and pastry, palms down, and encourage, without tearing, the dough to stretch further. Or, alternatively, use a noodle machine to make long paper-thin strips that can be laid side by side, slightly over-lapping, first one way and another layer the opposite way with a brushing of melted butter in between. Pastry should measure 1 1/2’ X 3’ single layered or 1 1/2’ X 2’ double layered.

 Brush entire pastry surface with a coating of some of the melted butter. 

Sprinkle on top a mixture of:

1/4 cup breadcrumbs

1/4 cup brown sugar

4 tbsp. soft butter

followed by the hempseed mixture. Using the cloth, bebin flipping the dough loosely onto itself jelly-roll style, taking care to flip in either end an inch or so as well. Continue to roll right onto a greased cookie sheet. Brush with more melted butter. Heat oven to 400 F and bake for 15 minutes. Remove. Lower heat heat to 350 F. Brush strudel again with melted butter. Sprinkle with sugar and return to oven for 10 more minutes.

Hempseed Tarts

Make up a batch of your favourite pastry or try combining:

1 cup white pastry flour

1 tbsp. full-fat soya flour

1/4 tsp. coriander

1/4 tsp. mace

Lightly toss in a mixture of:

3 tbsp. virgin or extra-virgin olive oil

3 tbsp. cold water

Form into a firm dough. Chill. In a bowl combine:

3/4 cup brown sugar

1/3 cup ground hempseed

1 egg

Roll chilled pastry out and cut into rounds to form pastry shells. Fill shells 3/4 full with hempseed mixture. Heat oven to 450 F. Reduce to 350 F and bake tarts for 15 - 20 minutes, until pastry is golden brown. Let tarts cool completely before removing from pans.

Hempseed Shoo-Fly Pie

Combine, in order:

1/4 cup hot water

1/2 tsp.baking soda

1 tbsp. black strap molasses

1/3 cup maple syrup

1/4 cup honey

1 egg

3/4 cup cool water

In a separate bowl, combine:

1/2 cup white all-purpose or pastry flour

1/2 cup whole wheat flour

1/4 cup brown sugar

1/3 cup ground hempseed

1/2 tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. nutmeg

Mix half the crumble (1 cup) with the syrup mixture and pour into prepared pie crust. Sprinkle remaining crumble mixture on top. Heat oven to 450 F. Place pie into oven. Reduce to 350 F and bake for 35 - 45 minutes until puffy and golden.

Cream together:

3/4 cup ground hempseed

2tbsp. virgin or extra-virgin olive oil

2 eggs

1/3 cup brown sugar

1/3 cup honey

Add and beat thoroughly:

2 mashed bananas

1 tsp. vanilla

Stir in:

1 cup white all-purpose flour

3/4 cup whole-wheat flour

1 tsp. baking soda

Heat oven to 350 F. Pour batter into greased and floured bread pan and bake for 1 hour.

Hempseed Zucchini Cake

Cream together:

3/4 cup ground hempseed

4 tbsp. virgin or extra-virgin olive oil

3 eggs

1/3 cup brown sugar

1/3 cup honey

1 tsp. vanilla

Stir in:

2 cups grated and drained zucchini

Thoroughly mix in:

1 1/2 cups white all-purpose flour

1 cup whole-wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/2 cup chopped nuts (optional)

1/2 cup raisons (optional)

Heat oven to 350 F. Pour batter into a greased and floured bundt pan and bake for 1 hour.

Hempseed Pasta

Combine in a bowl:

1 1/4 cup bread flour

6 tbsp. ground hemp seed

make a well and slowly stir in:

1 large egg or s medium-sized

3-4 tbsp water

Dough should be stiff. Add a bit more water if necessary. Turn out on floured board and knead until smooth and no longer sticky. Let rest briefly. Meanwhile, set to boil on high heat a large pot of water. With a pasta machine, roll and cut dough into fine noodles.

If no machine is available, roll as thin as possible and cut into strips by hand. Place noodles in rapidly boiling water for 3 - 5 minutes (no more) and drain. Toss with your favorite sauce or pesto.

Light Meals

Hempseed Barley Soup

Boil:

1 cup water

Add:

1/2 cup barley (or rice)

1/4 cup ground hempseed

Cover pan, turn heat down low and simmer gently for 30 minutes.

Meanwhile, chop:

1 small onion

1 medium carrot

1 celery stalk

4 - 5 mushrooms

Mix together in measuring cup or small bowl:

4 cups water

2 tbsp. miso

1/2 tsp. dill

Add to cooked hempseed and barley along with vegetables and cook at medium heat until carrots are tender.

In a heavy pan, melt:

1 tbsp butter

Add:

1-2 chopped cloves of garlic

1 cup millet

Shake the pan a little or stir to lightly and evenly taste

. Remove from heat to cool a bit then add:

2 cups boiling water

1/2 cup ground hempseed

1 large chopped leek (including the greens)

Cover pan, turn heat down low and gently simmer for 15 minutes. Turn heat off and let sit for another 10 minutes. 

Meantime, in a bowl mah:

1 cup tofu (250 g)

Add the hempseed, millet mixture along with

1 tsp oregano

pepper and/or salt

Pour into lightly baked prepared pie shell. Heat oven to 450 F. Put pic in oven and turn oven down to 350 F. Bake for 25-30 minutes. Serve with salad or steamed vegetables.

Vegetable Quiche

Simmer over low heat:

1 medium onion

1 clove garlic

3 medium tomatoes, chopped

1/4 cup ground hemp seed

1/2 cup sliced zucchini and / or broccoli heads

1/2 cup chopped carrots and / or cauliflower heads

1 tbsp chopped celery or lovage

Stirring occasionally, cook until vegetables are soft and not much liquid is left. If still too much liquid, stir in a teaspoon of flour.

 Meantime in small saucepan, scald:

1/2 cup milk

Remove from heat, cool slightly, and beat in:

2 large eggs

Ad to mixture and stir together along with:

1 tbsp chopped fresh basil (or 1 tsp. dried)

Pour into lightly baked prepared pie shell. Cover with

1/4 cup parmesan cheese

Heat oven to 450 F. Place quiche in oven and reduce heat to 350 F. Bake 30-35 minutes. If possible, cool for 1 /2 hour before serving.

No-Fry Hempseed Felafels

Wash and soak overnight:

1 1/3 cups chick peas

Drain and place in large pot. Cover peas with fresh water and bring to boil. Reduce heat to a summer and cook peas until soft, about 2-3 hours. Keep an eye on water level and make sure peas are completely covered during entire cooking period. 

drain

Mash together:

2 cups cooked chick peas

1 cup ground hempseed

1/2 cup rolled oats

2-3 finely chopped cloves garlic

juice of 1 lemon

2 tbsp. cilantro

1 tsp. cumin

1/2 tsp cayenne

Form into small, round, flat patties and place together on cooling racks or greased cookie sheets. Flour hands if batter is too sticky. Turn oven to broil and slide the patties closely under the heat. If using cooling racks, set them on an un-greased cookie sheet before setting them under the broiler. Carefully toast the tops of the patties. Turn and carefully toast the other side. If using cooling racks, remove from stove when tops of patties are toasted. Place another cookie sheet over top of the one holding the racks and turn the whole apparatus over. Lift the sheet and racks off of the patties. Toasted side is now face down on new cookie sheet. Return to broiler to continue the toasting. Serve in pitas with tomato and cucumber slices and cover with favorite sauce or salsa. Or, try the traditional Lemon-Tahini sauce:

Beat well together:

3/4 cup tahini

1 cup lain yogurt

juice of 1 lemon

1-2 finely chopped cloves of garlic

1/2 tsp cumin

pinch of cayenne

small amount (1tbsp) minced chives or scallions

small amount (1tbsp) minced parsley

Breads & Muffins

Mock Sourdough Rye Bread

In a large bread bowl, stir to dissolve:

1/2 cups lukewarm water

1 tbsp honey

2 tbsp dried yeast

Cover and leave for 10 minutes. Then stir in:

1 1/2 cups lukewarm water

1 tbsp blackstrap molasses or honey

1 cup plain yogurt

1 cup ground hempseed

2 cups white bread flour

1 1/2 cups whole wheat flour

Beat well, cover and leave for another 10 minutes then stir in:

2 cups rye flour

Continue to work in as needed:

2-3 cups white bread flour

Turn out to knead adding flour to prevent from sticking. Continue kneading until dough is smooth and elastic. Place in greased bowl. Cover and let rise until double; about 2 hours. Punch down, turn out and knead a few more times. Divide dough in half. Shape into oblongs and place on cookie sheets sprinkled with corn meal or set in greased bread pans. Cover and let rise again till not quite double. Heat oven to 450 F. Slash tops of loaves with three diagonals and brush their surface with water that has a teaspoon of cornstarch dissolved in it. Place loaves in oven and turn heat down to 375 F. Bake for 40 minutes or until done. Turn out and cool on racks.

Herbed Cheese Bread

In a large bread bowl, stir to dissolve:

1 1/2 cup lukewarm water

1 tsp sugar

2 tbsp dried yeast

Cover and leave for 10 minutes. Then stir in:

1 cup cottage cheese (or crumbled feta)

3/4 cup ground hempseed

1 cup whole wheat flour

1 cup white bread flour

1/2 cup chopped black olives

1 tsp dried basil or rosemary

Beat well, then continue to work in as needed:

2-3 cups white bread flour

Turn out to knead on floured board. Continue to knead until dough is smooth and elastic. Place in greased bowl and leave to rise until double, about 2 hours. Puch down, turn out and knead a few more times. Divide dough in half. Shape into oblongs and place on cookie sheets sprinkled with corn meal or set in greased bread pans. Cover and let rise again till not quite double. Heat oven to 450 F. Slash tops of loaves with three diagonals and brush their surface with water that has a teaspoon of cornstarch dissolved in it. Place loaves in oven and turn heat down to 375 F. Bake for 40 minutes or until done. Turn out and cool on racks.

Oatmeal Bread

In a large bread bowl/ stir do dissolve:

1/2 cup lukewarm water

1 tbsp honey

2 tbsp dried yeast

In a separate bowl, stir together:

1 1/2 cups boiling water

1 cup old fashioned or quick cooking rolled oats

Cool to lukewarm before adding to the proofed yeast Stir well and add:

2 tbsp fresh orange rind

1 tbsp molasses

1/2 cup ground hempseed

1 cup whole wheat flour

1 cup white bread flour

Beat well, then continue to work in, as needed:

11/2 -21/2 cups white bread flour

Turn out to knead on floured surface. Continue to knead until dough is smooth and elastic. Place in greased bowl and leave to rise until double, about 11/2 - 2 hours. Punch down, turn out and knead a few more times. Divide dough into halves, shape into two loaves and place in greased bread pans. Cover and let rise again till not quite double. Heat oven to 450 F. Brush surfaces with water that has a teaspoon of cornstarch dissolved in it and sprinkle with a dusting of rolled oats. Place loaves in oven and turn heat down to 375 F. Bake for 40 minutes or until done. Turn out and cool on racks.

Date Bran Muffins

Heat oven to 400 F and prepare a muffin pan. Stir together in a bowl:

1 egg slightly beaten

1 cup milk

1 tsp vinegar

1/4 cup honey or 1/3 cup brown sugar

1/4 cup ground hempseed

2 tbsp virgin or extra virgin olive oil

1 cup chopped dates

In a separate bowl, mix together:

1 cup bran

1/2 cup white all-purpose flour

1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

Add dry ingredients into milk mixture until flour is just moistened. Fill greased muffin tine 2/3 full. Place in oven. Reduce heat to 350 F and bake for 20-25 minutes. Makes 10-12 muffins.

Carrot-Ginger Muffins

Heat oven to 400 F and prepare a muffin pan. Stir together in a bowl:

1 egg slightly beaten

1 cup milk

1 tsp vinegar

1/3 cup brown sugar

1/4 cup ground hempseed

2 tbsp virgin or extra virgin olive oil

1 cup grated carrots

In a separate bowl mix together:

1 cup white all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp ginger

pinch of nutmeg

Add dry ingredients to milk mixture until flour is just moistened. Fill greased muffin tins 2/3 full. Place in oven. Reduce heat to 350 F and bake till done