HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pecans and sugar thoroughly. Add egg whites and vanilla; mix well. Drop by scant teaspoonfuls on well-greased cookie sheet 1 inch apart. Bake at 325° for 25 minutes. Moisten confectioners sugar with water; dot top of each cookie with mixture. Remove with spatula. Makes 3 1/2 dozen cookies.
Mix together pretzels with oleo and sugar. Put in 9 x 13-inch pan. Bake in 350° oven for 8 minutes. Cool. Beat together cream cheese and sugar. Stir in Cool Whip. Spread on cooled crust. Dissolve jello in water. Stir in strawberries. Mix well until it starts to set. Pour over cheese mix and refrigerate.
Brown ground beef in 2 tablespoons of fat. Add onion, green pepper and celery. Cook slowly until still crunchy (don't overcook). Add remaining ingredients and seasonings. Stir until well blended. Cover skillet and bring to a boil. Turn heat to low and simmer 20 to 25 minutes. Serve hot. Can be put into casserole after bringing to a boil and bake at 350° until frillets are done or freeze to bake later.
Mix first 7 ingredients. Add eggs and oil. Mix well. Add apricots. Mix well. Bake 1 hour at 350°. Makes 3 loaves.
Mix all ingredients together. Beat until fluffy. Pour into three 9-inch layer pans, greased and floured. Bake at 350° until done, about 20 minutes. Cool.
Combine flour and salt in a bowl and set aside. Add remaining sugar and eggs; mix well, while slowly pouring in flour mixture. Chill thoroughly.
In a large saucepan, stir together sugar and corn syrup. Stir over medium heat until sugar dissolves, then remove from the heat. Add peanut butter; mix well. Stir in cereal and fruit until well coated. Press into an ungreased 8 x 8 x 2-inch baking pan. Cool until firm, then cut into bars. Makes 24 servings; 2 grams of fat per serving.
Cook sugar, water and cornstarch until clear and let stand. Beat egg whites until dry. Add to sugar mixture and beat until dry and shiny.
Mix melted butter and brown sugar. Add flour, salt, baking powder and eggs and mix together. Fold in chocolate and butterscotch chips and walnuts. Do not grease pan! Bake for 30 to 40 minutes in 350° oven.
Melt butter in a 9 x 13-inch pan. Set aside. Combine flour, 3/4 cup sugar and baking powder; add milk and stir until blended. Pour batter over butter in pan; do not stir.
Heat 5 tablespoons oil in large heavy skillet and when hot, add eggplant. Cook, stirring, about 3 minutes. Remove with slotted spoon and drain in colander with bowl under. Add zucchini to skillet with salt and pepper; cook about 3 minutes. Add to eggplant. Add remaining oil, plus whatever has accumulated in bowl, to pan with onions and peppers and cook until wilted. Add eggplant, zucchini, salt and pepper and thyme. Cook about 5 minutes. Add tomatoes and stir. Cover; simmer for 20 minutes. Uncover. Add garlic and cook about 10 minutes to reduce liquid. Tastes best at room temperature.
In microwave-safe dish with lid, melt butter and onion. Saut onion 2 to 3 minutes (time differs per microwave). Add the remaining ingredients and return to microwave and cook 20 minutes, stirring twice. Serve.
Boil zucchini on low for 15 minutes; stir often. Reduce heat. Add sugar. Boil 6 minutes; stir often. Add lemon juice and undrained pineapple. Boil 6 minutes and stir. Add jello. Pour into container and freeze.
Mix sugar and flour. Add well beaten egg yolks, then add milk gradually and stir until smooth. Then cook in a double boiler until thick. Add the juice and grated rind of 2 lemons and pour in a baked 9-inch pie shell. Top with beaten egg whites to which 1/4 cup sugar and 1/2 teaspoon vanilla has been added. Bake until golden brown.
Mix together. Put in 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
In a jar, with a tight fitting lid, combine all ingredients. Shake well to blend. Refrigerate for at least 2 hours, allowing flavors to blend. Makes 24 (1 tablespoon) servings at 8 calories each.
Brown meat with onion. Mix all together and cook in medium oven for 1 hour or crock-pot all afternoon. Top with slivered almonds or chow mein noodles.
Beat eggs. Add sugar, oil and vanilla. Beat well. Add zucchini, flour, cinnamon and nuts. Blend together. Grease and flour 2 loaf pans. Divide between the 2 pans. Bake at 325° for 1 hour. Bakes real good and looks pretty to bake it in 3 coffee cans.
Mix. Bring to a boil. Simmer until tender, approximately 30 minutes.
Cook and drain broccoli. Put broccoli in a casserole. Stir in uncooked stuffing and herbs. Add butter. Spread soups over mixture. Sprinkle onion on top. Add cheese to taste over onions. Bake, uncovered, at 350° for 15 minutes. Cover and bake at 350° for 30 minutes.
In a warm mixer bowl, combine 2 c. flour, yeast, sugar, salt and water. Blend until moistened, then beat by hand for 3 minutes. Stir in 2 1/2 to 2 3/4 c. flour to make firm dough. Knead on floured board until smooth and elastic, about 10 minutes. Cover dough with plastic wrap and towel. Let rise for 20 minutes. Punch down dough. Divide into 12 equal parts. Shape each part into a smooth ball and place on floured board leaving space between each ball. Cover and let rise 30 minutes. Preheat oven to 500°. Roll each ball into a 6 inch circle. Place 3 circles at a time on a cookie sheet and bake 3 to 4 minutes. (They do not burn.) Cool on racks.
Combine pumpkin, bananas, sugar and oil in large bowl. Beat well. Beat in eggs one at a time. Beat in remaining ingredients, except nuts. Stir in the nuts. Pour into a greased 9 x 5 x 13-inch loaf pan. Bake in a slow oven at 325° for about 1 hour or until a toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Decorate with powdered sugar glaze.
Beat egg whites with salt until stiff, but not dry. Add sugar in small amounts, beating after each addition, until stiff. The mixture should hold its shape by the time all the sugar is added. Beat in vanilla. Fold in coconut and cereal.
Combine all ingredients. Plus add 1 teaspoon salt and 1/4 teaspoon pepper. Pour mixture over roast. Marinate 2 to 3 hours. Place on grill and baste. Serves 6 to 8 people.
Cook vermicelli as directed on package. Drain. Blend soup, milk, water, parsley and pepper in large pot and heat well. Stir in ham and vermicelli. Place mixture in a lightly sprayed casserole dish. Mix bread crumbs and melted margarine together and sprinkle over top. Bake at 350° for 25 minutes. Serves 4 to 6.
*If not fresh, add 1/2 teaspoon to tomato sauce and heat.
Mix cake mix as directed on box. Fold in chocolate chips. Bake in a 9 x 13-inch pan at 350°. While cake is hot, poke holes in top with end of a wooden spoon. Pour Eagle Brand milk over cake. When cake is cool, spread 1/2 jar ice cream fudge topping on top, then 1 small container Cool Whip on top of that. Put crushed Heath candy bars on top of whipped cream. Refrigerate. Enjoy!
Note: No. 2 can contains 1 pound 2 ounces to 1 lb. 8 ounces or 2 1/2 cups.
Cook carrots until crisp-tender; thinly slice onions and peppers. Mix sugar, oil, vinegar, mustard, Worcestershire sauce, salt and pepper. Add to vegetables in a large bowl. Mix well. Chill 24 hours.
Boil vermicelli in water with 2 tablespoons oil; drain and rinse. Marinate overnight in salad oil, Accent and lemon juice. Next day, add all other ingredients.
Drain and rinse canned peas. Chop vegetables. Mix all ingredients well. Serves 8.
Wrap each Mozzarella ball in Prosciutto slice. Brush with olive oil. Bake at 425° for about 5 minutes or until slightly melted.
Mix first 3 ingredients well. Add vanilla to milk and alternate milk and flour and baking powder. Add only enough flour to make dough stiff enough to roll out and cut into shapes. Decorate with sugar. Bake at 400° for approximately 10 to 12 minutes.
Mix all together; let set for 2 hours. Bake at 350° for 1 hour, covered. Remove cover the last 5 minutes. Use a 9 x 13-inch pan.
Heat cooking oil in 10-inch skillet; add sliced zucchini, carrot, onion, celery, green pepper, garlic salt, basil and pepper. Toss to mix well. Cook covered over medium-high heat for 4 minutes, stirring occasionally. Combine taco sauce and mustard; stir into vegetable. Add tomato wedges. Cook uncovered 3 to 5 minutes or until heated through. Season with salt; serve in the skillet or transfer to serving dish. Makes 4 to 6 servings.
Mix together potatoes, 1 cup sugar, egg, salt, 1/2 stick oleo, milk and 1/2 teaspoon vanilla. Pour into Pyrex dish. Mix brown sugar, 1/2 stick oleo, 1/2 teaspoon vanilla, flour and nuts. Spread over potato mixture. Bake at 350° for 30 minutes. Yield: 10 servings.
Mix all ingredients; pour into a greased baking dish. Chill overnight. Bake at 350° for 1 hour or until set.
Rub both sides of meat with Lawry's salt and pepper. Cover meat with onions and green onions. Sprinkle with minced garlic. Add about 1/4 cup each of oil and water for juice. Let set for at least 24 hours, covered, in refrigerator. Grill or bake as desired.
Mix above ingredients adding poppy seed last. Bake in Bundt pan at 325° for 45 minutes.
Preheat oven to 425°. Sift together the dry ingredients. Add egg, milk and oil; stir quickly and lightly until mixed. Do not beat. Pour batter into 2 1/4-inch muffin tins or an 8 x 8-inch pan. Bake for 20 to 30 minutes, or until golden brown. Yields 12 (2 1/4-inch) muffins. Each serving contains 130 calories.
Combine first 3 ingredients in saucepan and cook for 3 minutes. Stir in peanut butter, oats and coconut. Stir well and drop by spoonfuls on wax paper .
Stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 5 minutes more. Remove from heat. Stir in vanilla and chocolate pieces until melted. Stir in nuts. Spread in buttered 8 or 9-inch square pan. Press nuts on top. Cool. Cut into 30 pieces.
Combine all ingredients except milk and vanilla, then stir in well. Cook in double boiler until thick and smooth. Add flavoring. Pour into baked pie shell.
Combine first 6 ingredients; beat 2 minutes at medium speed of an electric mixer. Fold in carrots, raisins and pecans. Spoon batter into a greased and floured 10-inch tube pan. Bake at 350° for 55 minutes and test.
Preheat your oven to 350°. Blend your cake mix, Big Red soda pop, egg, egg whites and oil until well moistened. Beat as directed on the cake mix package, then pour the batter into a greased and lightly floured 13 x 9 x 2-inch pan. Bake for 20 minutes. Let cool and then frost with your favorite frosting.
Place hamburg and onion in frypan. Add the rest of ingredients. Simmer on low heat until ready to serve.
Add baking soda to sour cream and allow to sit. Beat butter and sugar until smooth. Add 1 cup sifted flour and 2 eggs until all flour and eggs are mixed then add vanilla and sour cream mixture. Beat well between each addition.
Cream margarine and sugar, blend in vanilla and instant coffee. Add dry ingredients, stir in chocolate chips and pecans. Press dough into well greased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. May be glazed if desired and cut into bars or squares.
Brown onion with meat. Add tomato juice, tomato sauce, carrots, celery stalks, basil, salt, pepper and water and cook, covered, for 45 minutes. Add shredded cabbage and cook 30 minutes. Add rice and cook 10 minutes. Add rosamarina macaroni and cook 15 minutes. Lastly, add chili powder and red beans or kidney beans, with juice. Simmer a few minutes and add more water, if needed.
Use enough biscuit dough for a 9 x 7-inch pan or iron skillet (easy butter; we had no icebox so butter must be soft). I could take these to school in my lunch bucket and trade to other children for apples or bananas that we didn't have. They loved them, too.
Pare and cut turnips into small slices. Boil until tender, drain and mash hot turnips, adding butter, sugar, salt and pepper. Beat with electric mixer until blended. Add eggs, one at a time, and beat until fluffy. Stir in bread crumbs and lemon juice. Pour into 1 1/2-quart casserole. Cover and refrigerate until baking time. Bake at 375° for 50 minutes.
Combine cake mix and strawberry Jell-O. Add water and Wesson oil (mix well), then add 2/3 box strawberries and eggs. Bake at 350°.
Trim all fat off brisket. Cover 1 side with Kitchen Bouquet; rub in evenly. Add small amount of Liquid Smoke; rub it in evenly. Sprinkle with celery salt, garlic salt, seasoned salt and pepper. Repeat on other side. Seal tightly in aluminum foil and place in baking dish. Cook at 225° for 6 to 8 hours. Let cool. Cut with electric knife across the grain. Arrange in baking dish. Add lightly, barbecue sauce, and bake on low heat 10 to 20 minutes until warm. Serve hot. Leftovers make great sandwiches.
Combine eggs, flour, sugar and salt in blender container and mix well. Heat milk to lukewarm in a large saucepan. Gradually add about 1 cup warm milk to egg mixture. Blend constantly. Stir egg mixture (with the 1 cup milk in it) to the remaining milk on the stove, then cook over low heat for 5 minutes. Stir constantly until thickened. (It won't get very thick; don't boil.) Remove from heat. Stir in condensed milk, half and half and vanilla. Stir well. Pour into freezer and freeze. Makes 1 gallon.
Soften cream cheese and mix with sugar. Add milk. Save some Cool Whip for topping; fold cream cheese mixture into rest of Cool Whip and cake pieces. Put in a 9 x 13-inch dish. Top with reserved Cool Whip and sprinkles. Festive and easy. Keep refrigerated.
In skillet, brown chicken in oil; remove. In same skillet, saute mushrooms until tender. Stir in wine, gravy, milk and pepper. Add chicken. Simmer, uncovered, for 5 to 7 minutes, until chicken is cooked; turn and baste occasionally. Stir mustard into sauce just before serving. Makes 4 servings.
Place popcorn in a large baking pan that has been buttered. Keep warm in 300° oven. In small saucepan, melt margarine. Remove from heat. Stir in corn syrup, pudding mix and extract. Pour this mixture over popcorn, tossing popcorn with spoon to coat. Bake popcorn, uncovered, for 15 minutes more in 300° oven. Remove popcorn from oven and stir in dried pineapple and the coconut. Bake 5 minutes more. Cool completely. Serve immediately or store in tightly covered container.
Roll out and line a 9-inch pie pan with 1/2 of the pastry. Roll out remainder for top. Combine all ingredients (except the butter). Pour the pie mixture into the pie shell. Divide the tablespoon of butter into four smaller pieces and dot top of pie with pieces. Top with rolled out pastry. Crimp edges to seal and make 4-inch slits on top near center. Bake 45 minutes to 1 hour at 350°.
Combine ingredients, except olives. Place 1 teaspoon meat mixture into palm of hand and flatten. Place olive in center of meat. Mold meat mixture around olive. Continue until all meat mixture is gone.
Drain pineapple, reserving syrup. Combine eggs, syrup, sugar and lemon juice. Cook and stir over medium to low heat until mixture thickens. Add to cooked macaroni. Cover and chill overnight.
Brown beef in a mixture of first 4 ingredients. Boil water and add browned beef, vinegar, bay leaf, Worcestershire, and onion. Cover and simmer 2 hours, stirring occasionally. Add potatoes, carrots, and turnips. Cook 20-25 minutes.
Mix dry ingredients well and add oil, water and eggs (one at a time); beat 1 minute. Add 1/2 package of strawberries. Bake at 350° for 30 minutes, or until done in oblong pan.
Make rice 'n sauce per package instructions. Add can of soup (do not dilute). Add contents of can of chicken. Cook in one pot. Add salad and cornbread.
Place ingredients in dish in order given. Combine salad dressing and sugar and spread over salad as frosting and top with cheese. Refrigerate 8 to 12 hours before serving.
Combine Ritz crackers and oleo. Save 3/4 cup crumbs. Place remaining crumb mixture in 9 x 13-inch pan. Combine milk and pudding and beat for 2 minutes. Add ice cream to pudding. Pour over crackers. Spread Cool Whip over top. Sprinkle crumbs over top. Place in refrigerator or freeze.
Cut chicken up into bite-size pieces. Place in hot skillet with 1 can Ro-Tel tomatoes and simmer until chicken is done. Place 1 tortilla shell in a plate and spoon chicken and tomatoes in each shell and roll up. Place rolls in casserole dish. Mix sour cream and cream of chicken soup together. Pour over rolls to cover. Top with cheese. Bake at 350° for 25 to 30 minutes uncovered.
Mix all ingredients in 1 1/2 quart casserole, except 2/3 c. onion. Bake 30 minutes at 350° or until hot, stir, top with remaining onions. Bake 5 minutes more. Serves 6.
Boil vermicelli, rinse and cut up into bite sizes. Mix olive oil, lemon juice and mayo. Pour over cold vermicelli. Add other ingredients and mix well. Chill before serving. Tastes best when served 24 hours after making.
Trim fat from the chops. Season to taste with salt, pepper and paprika. Place them in a pot, cover with water and simmer, covered, over low heat for 1/2 hour. Spread 2 tablespoons rice over each chop, sprinkle each with garlic powder and top each with slices of tomato, onion and pepper. Add water to reach the top of the meat. Cover and bake at 325° for 1/2 hour or until well done.
Beat eggs slightly; combine all ingredients. Mix well. Pack lightly into prepared bird just before roasting or bake separately. Enough for 12 pound bird.
Place chicken in buttered 13 x 9-inch pan. Mix together remaining ingredients. Pour over chicken. Bake uncovered at 350° for 1 hour or until chicken is tender (do not turn).
Mix Cool Whip, Eagle Brand milk, lemon juice and pineapple in large bowl. (Mix with spoon.) Add coconut and pecans, crushed. Pour into 2 graham cracker crust. Save some pecans to sprinkle on top. Chill at least 1 hour before serving.
In a large frying pan, add 1 tablespoon oil and chopped onion and garlic. Saute on medium heat until lightly browned, then apply the ground steak. Put flame up high and keep moving meat around until browned (10 to 15 minutes). Turn off heat and set aside.
In a large mixer bowl, beat margarine on medium speed for 30 seconds. Add half the flour, sugar, egg and 2 teaspoons of vanilla and baking soda. Beat on low speed until thoroughly combined. Beat in remaining flour. Stir in oats.
Sprinkle fish inside and out with salt and pepper. Dredge outside lightly with flour. Place fish in greased baking dish. Arrange lemon on top. Heat margarine in skillet and cook onion, celery and green pepper until wilted. Add lemon rind, tomatoes, parsley, rosemary, peppercorns and all remaining spices. Salt to taste. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour sauce around and over fish. Bake at about 150° for about 45 minutes. Baste frequently. Serves 4 to 6.
Saute butter and onion. Mix all other ingredients. Cook in microwave at High for 8 minutes. Stir. Cook until mixture is set, 7 to 10 minutes.
In large skillet, heat butter and oil until bubbly. Add carrots, mushrooms and onions. Cook and stir until vegetables are tender, about 8 minutes. Stir in lemon juice, salt and pepper. Makes 4 servings.
Mix dry ingredients together. Add eggs, milk and oil. Bake at 400° for 15 to 20 minutes. Mixture "keeps" in refrigerator for up to 6 weeks.
Combine all ingredients, mixing well, and place in buttered casserole dish. Bake 1 hour at 350°.
Combine in a blender or bowl and beat. Try adding an egg for a thicker shake which is high in protein.
Mix all ingredients together. Shape into patties. Dip in flour and brown slightly in butter in a frypan. Cook about 5 minutes on each side.
Let cheese stand at room temperature until soft. Slice off 1-inch of top and scoop out the cheese, leaving wax shell intact. Grate cheese and let stand until very soft. Add other ingredients; blend until creamy. Refill shell; mound high. Store in fridge for one week.
Mix carrots, peppers and onions. Set aside. Mix other ingredients. Add vegetables and simmer until blended. Cook over medium heat until carrots are tender but not mushy.
Saute eggplant (peeled and diced) in oil with onion, green pepper and ground beef for 10 minutes. Add tomatoes, salt, pepper and sugar and cook 10 minutes longer. Pour into buttered 2-quart casserole. Cover with cheese and bread crumbs. Bake at 400° for 20 minutes. Serves 8 to 10 people.
Start with about 3 or 4 cups of flour but the amount of flour is dictated by the amount of moisture in the potatoes. So accuracy is not a necessity but a little dough testing is.
In a large skillet cook bacon until crisp. Drain; keep drippings. Add enough oil to make 1/3 cup. In small bowl mix drippings, egg and milk; set aside. Crumble bacon and set aside. In large bowl combine flour and baking powder. Make a well in center. Add drippings and egg mixture all at once to flour mixture, stirring just until moist. Batter should be lumpy. Fold in bacon and cheese. Spoon into greased muffin cups about 3/4 full. Bake at 400° in preheated oven for 15 to 20 minutes or until golden brown. Remove and cool. Makes 12 muffins.
Combine first 3 ingredients in a small bowl; set aside. Separate biscuits and press each into a 3-inch circle. Place on lightly greased baking sheet; sprinkle with cheese. Top each with an apple ring. Sprinkle with reserved sugar mixture and drizzle with melted butter. Bake at 350° for 15 minutes or until crust is golden. Serve immediately. Yields 10 servings.
In a saucepan, saute onion in oil until tender. Stir in ketchup, water, vinegar, mustard and pepper. Bring to a boil, stirring occasionally. Place franks in a 1-quart baking dish. Pour sauce over franks. Bake, uncovered, at 375° for 30 minutes or until bubbly. Serve over toasted bread or rice.
Spray crock-pot. Cut up Velveetas in cubes and place in crock-pot. Add other cheeses, soup and sausage. Cook on low heat until melted, stirring occasionally. Add relish or salsa as you wish. If it gets too thick (and it will as it sits) add small amounts of milk and stir. Eat with Doritos, taco chips or Fritos.
Mix rice, mushroom soup, celery soup and sherry together. Place in 10 or 12-inch casserole dish. Place chicken on top of rice mixture and sprinkle with dry onion soup mix. Cover securely with foil. Bake at 350° for 1 1/2 hours.
Mix all ingredients with mixer until smooth. Pour into pie shells. Chill 1 hour before serving.
Melt butter in pan. Add cheese and cook, stirring until melted. Add sour cream, scallions, salt and pepper. Turn into a 2-quart casserole. Scoop potatoes from skins and stir into cheese mix. Top with crumbled bacon. Sprinkle with paprika. Bake at 325° for 45 minutes. Serves 8.
Cook broccoli for 5 minutes and drain. Combine eggs, soup, cheese and mayonnaise. Fold into broccoli and pour into a greased casserole dish. Sprinkle with crumbs and dot with butter. Bake at 350° for 30 minutes.
Melt butterscotch chips over double boiler on low heat. Mix noodles and peanuts in butterscotch. Drop by teaspoonfuls onto waxed paper.
Clean and slice carrots. Cook until just tender. Blend together all other ingredients. After carrots have cooled, pour the well-blended mixture over carrots. Let set in refrigerator 24 hours before serving.
Line 9 x 13-inch pan with package of crescent rolls. Mix egg, cream cheese and sugar. Spread this mixture over rolls. Cover with second can of crescent rolls. Bake until brown at 350° for 30 minutes.
Mix eggs, can of pumpkin, brown sugar, salt and pie spice. After that, mix Milnot with it. Pour into 9-inch unbaked crust. Bake at 425° for 15 minutes, then at 350° for 45 minutes.
Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Beat sugar, butter, eggs and vanilla in a large mixer bowl on low, scraping bowl constantly, for 30 seconds. Beat on high, scraping bowl constantly for 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan. Bake at 350° for 70 to 80 minutes or until a toothpick inserted into middle comes out clean. Cool 5 minutes; remove from pan.
Preheat oven to 350°. Grease a 13 x 9 dish. Beat cake mix, margarine and 1 egg until crumbly. Stir in crackers and press into bottom of 13 x 9 (reserving 2 cups crumb mix). Bake 15 to 20 minutes.
Cook water, sugar and cornstarch until thick. Add Jell-O and mix well. Pour over berries arranged in baked shell; chill. Serve with whipped cream or Cool Whip.
Preheat oven to 450°. Cook turkey on medium heat until brown; stir in salsa. Press crescent roll dough in 9-inch pie plate to form crust. Spread turkey mixture evenly over crust; sprinkle with cheese. Bake 20 minutes or until crust is browned.