HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place hen or 2 fryers in large boiler. Cover with water and salt to taste. Cook until tender. Crumble loaf bread and corn bread in large mixing bowl. Add celery, onion, sage, poultry seasoning, black pepper and margarine. Have chicken broth boiling. Pour this over mixture. Mash with potato masher until well blended and very moist. Add raw eggs and mix well. Pour into pan, approximately 18 x 12-inch that has been well-greased. Bake at 400° until done or about 30 minutes. Serves around 20.
Chop tomatoes; I take the skins off and some seeds out. Chop jalapeno peppers (wear gloves!). Chop onion. Do not cook. Simply mix all ingredients well. Can add more hot peppers if you like. Store in refrigerator, covered.
Mix all ingredients together in a large kettle. Bring to boil. Stir frequently. Boil for 10 minutes. Serve.
In a 10 inch skillet, cook onion and garlic in butter until tender. Add chicken and cook until no longer pink. Stir in tomato soup and remaining ingredients. Cover and simmer for 20 minutes. Serve over rice. Serves: 4.
Pour boiling water on 2 cups of 100% Bran and let cool. Blend sugar, oleo and eggs. Add bran mixture to creamed oleo, sugar and eggs. Mix flour, soda, salt and all-bran. Add 1 quart buttermilk and the flour mixture. Mix all together. You can add dates, raisins or nuts when ready to bake. Put batter in tight plastic container (I use 1 gallon ice cream bucket) and you can keep it in refrigerator up to six weeks. Store overnight before using. Bake at 375° for 20 to 25 minutes.
Mix all ingredients except cracker crumbs. Place in greased casserole dish. Top with cracker crumbs or potato chips. Bake for 20 minutes at 400°.
First we just get them out of the box. And then we take them and put them right in the pot. Then we put sprinkle cheese on them and then Eli likes sauce on them but I only like sprinkle cheese on them. And then we eat them!
Cover macaroni in a large bowl with boiling water. Let stand. Brown the beef and onion in skillet. Add chili powder. Drain macaroni. Rinse in cold water. Add macaroni and remaining items to skillet. Mix thoroughly and bring to a boil. Cover and simmer 20 to 25 minutes until macaroni is tender, stirring occasionally. Sprinkle servings with cheese, if desired. Serves 4.
Cream margarine, sugar and egg yolks. Add syrup, vanilla and pecans. Fold in egg whites. Pour into unbaked deep dish pie shell or 2 regular size pie shells. Bake at 350° for 1 hour.
Soften gelatin and water in a small pan. Bring to just a boil, stirring to dissolve gelatin, and remove from heat. Set aside. Combine sour cream, cheeses and spices in a processor container or mixer bowl and blend well. Add gelatin and blend again. Pour into a 10-inch decorative pie plate and refrigerate until firm, overnight is best. Garnish with shrimp, onion, olives, cheese and tomatoes as desired. Serve with crackers or bread rounds.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in crock-pot (Dutch oven).
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in condensed milk, lime juice, rind and food coloring (optional). In small bowl, stiffly beat 1 egg white; fold into milk mixture. Turn into shell. Beat reserved egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff. Spread meringue on pie, sealing carefully edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving.
Combine above ingredients. Form patties. Spray pan with Pam and place patties in pan. Put a slice of onion on each patty. Bake at 350° for 35 minutes, uncovered.
Combine first 9 ingredients in a shallow dish. Add pork and turn to coat. (Can use Ziploc bag.) Cover and refrigerate 3 to 4 hours. Cook tenderloins, covered with grill lid, over medium coals (350° to 400°) for 20 minutes or until a meat thermometer inserted in thickest portion registers 160°, turning once. Yield: 12 to 16 servings.
Cream Judges 5:25. Add Jeremiah 6:20 and Samuel 14:25. Add Jeremiah 17:11 and do as in Proverbs 23:14 after each. Sift together 1 Kings 4:22 and Leviticus 2:13, Amos 4:5 and 1 Kings 10:2. Do Proverbs 23:14 until well mixed. Add dry ingredients and Hebrews 5:13 alternately to creamed mixture. What the Kingdom of Heaven is like unto, follow Solomon's advice in Proverbs 23:14 and when this has been done, add 1 Samuel 30:12 and Numbers 17:8. Continue Proverbs 23:14 until thoroughly blended. Pour into a greased Bundt pan and bake in preheated 350° oven for 1 hour and 10 minutes. Loosen with spatula and cool on rack.
Brown turkey and Italian sausage; drain. Stir in spaghetti sauce and water and heat through. Meanwhile, combine cottage cheese, egg, salt and pepper. Spoon 1/2 cup sauce into 12 x 8-inch baking dish (microwave-safe). Alternately layer noodles, egg mixture, Mozzarella cheese and sauce, forming 3 layers. Cook, covered, with plastic wrap, on High for 8 minutes and on Medium-low for 35 to 38 minutes or until noodles are tender. Let stand, covered, for 15 minutes before serving.
Boil water and sugar for 5 minutes. Add tea bags and spices. Allow mixture to stand until it reaches room temperature. Add lemon juice and orange frozen concentrate. Strain. Serve iced or hot.
Layer first 5 ingredients. Seal with mayonnaise and sprinkle with sugar. Cover with Saran Wrap and refrigerate overnight. Layer tomatoes (sliced and cut), eggs and bacon. Cover with cheese.
Mix apples and water in casserole dish. Sprinkle sugar and cinnamon over top. Cut each slice of bread into four strips. Cover apples with strips. Melt margarine; add sugar, water, egg, flour and vanilla. Mix well and pour over bread strips. Cover good. Bake at 350° for 45 minutes or until brown.
Mix vanilla pudding and tang together. Add all fruit into a bowl and pour pudding mixture over fruit and stir. Chill.
Preheat oven to 375°. Spray muffin tin with Pam. Mix dry ingredients well. Mix wet ingredients well. Mix all together only until dry ingredients are slightly moist and lumpy. Fill tins about 2/3 full. Bake 20 minutes until light brown. These will freeze well.
Mix potatoes, soups and dip	in bowl. Add salt and pepper. Place in	3 1/2-quart casserole dish. Bake at 350° for 1 hour and 15 minutes. Sprinkle cheese on top as soon as removed from oven. Cover	with foil until cheese has melted. Good for potluck dinners.
Cream sugar and oil. Add the eggs, 1 at a time. Add pumpkin. Sift together flour, baking powder, soda, salt and cinnamon; add to first mixture. Mix well. Add pecans.
Brown meat; drain off grease. Add remaining ingredients, except chips or cheese. Bake 30 minutes at 350°. Top with either chips or cheese and bake an additional 5 minutes.
Heat and try to keep warm while using. You can also add 1 can tomato sauce. Good on any meats on the grill.
Bake pie crust until golden, according to package directions. In a skillet, brown beef and onion; drain. Stir in olives, tomato sauce and taco seasoning. Spoon meat mixture into pie shell.
Mix corn and milk in a medium bowl. Mix egg whites, sugar and flour in a small bowl and beat lightly with a fork. Add egg whites to corn mixture and mix well. Pour into a small sprayed (nonfat spray) casserole dish or pie plate. Bake at 350° for 30 to 45 minutes (depending on thickness). Yields 4 servings. Has 170 calories, fat free.
Beat eggs; add margarine and sugar. Boil for 2 minutes and cool. Mix graham cracker crumbs, coconut, nut meats and marshmallows. Mix into mixture; pat in 9 x 13-inch pan and press down. Top with butterscotch chips, melted and peanut butter; spread on top. Cut into bars.
Heat oven to 250°. Combine cereal and pecans in a 13 x 9-inch pan; set aside.
Mix together all ingredients and pour into buttered pie plates. Bake 45 minutes at 350°. Makes 2 pies.
Cook ground meat with onion until done. On low heat, after draining meat, add remaining ingredients. Cook until all cheese is melted. Makes a great dip. Serve with chips.
Saute mushrooms in 5 tablespoons margarine 5 minutes. Add flour and salt until frothy, stirring constantly. Add onion juice. Stir. Add cream gradually, stirring constantly. Add chicken, paprika and pepper. Cook over low heat until thickened.
Brown ground beef in 1 tablespoon oil. Add onion, tomatoes, chile beans, tomato sauce, chili powder and chile mix. Bring to a boil, reduce heat and simmer 30 to 40 minutes.
Slice steak into 1/4-inch strips. Brown steak in oil. Add cornstarch. Stir until cornstarch is mixed well with steak. Add broth, water chestnuts, soy sauce and bell peppers. Simmer for approximately 10 minutes. Add rice. Cover and let set until rice is fluffy approximately 10 minutes.
About 5 hours before serving:	In large kettle combine chicken with chopped onion, 1 tablespoon salt, 1/4 teaspoon pepper and enough water to cover the chicken. Simmer, covered, about 2 1/2 hours or until chicken is almost tender. Remove chicken from broth, discard skin and bones and then cut into bite-size pieces. Return to broth with chopped celery and corn. Continue simmering, covered, about 20 minutes.
Sift together flour, baking powder, soda and salt; set aside. Work shortening in bowl until creamy. Gradually add sugar and beat until light and fluffy. Add eggs and beat well. Add flour mixture alternately with mashed bananas, a small amount at a time, beating after each addition until smooth. Fold in chopped nuts. Turn into a well greased loaf pan, 8 1/2 x 4 1/2 x 3-inches. Bake in moderate oven at 350° for 1 hour and 10 minutes. Remove from oven. Cool slightly; turn out of pan. Enjoy!
In a saucepan, bring 1 cup water to boil; add cauliflower. Cook as directed. Remove from water; set aside 1 cup cauliflower for garnish. Whip celery soup in saucepan adding milk. Add cauliflower and cheese. Cook over low heat, stirring until boiling. Place 2 cups of soup into a blender. Puree; do the rest of the soup. Heat soup again, adding the remaining cauliflower. Garnish with parsley. Serves 8.
Melt oleo in electric skillet. Add remainder of ingredients and cook at 200° for 2 hours.
In large bowl mix bran cereal, flour, sugar, nuts, soda and salt. Make a well in center. In another bowl beat together eggs, buttermilk and oil. Add to flour mixture, stirring just until moistened (will be thick). Cover and store in refrigerator up to 3 weeks. Use as needed.
Melt margarine in baking dish. Mix all other ingredients together except berries. Stir until smooth. Pour into dish over margarine. Place fruit evenly over top. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. In a bowl combine crumbs, coconut, nuts, baking powder and salt. In a larger bowl beat egg whites until they stand in peaks. Fold in sugar with a wooden spoon, then fold in crumb mix. Spoon into a greased pie pan. Bake for 20 to 25 minutes. Cool to room temperature. Serve with whipped topping and garnish with maraschino cherries.
Thaw hash browns for 30 minutes. Melt 1 1/2 sticks butter. Mix butter with all ingredients except 1/2 cup corn flakes in a casserole dish. Use 1/2 stick melted butter and corn flakes for topping. Bake at 350° for 1 hour, uncovered.
Place first 5 ingredients in food processor; process until smooth, about 2 minutes. Add pumpkin and remaining ingredients; process until combined. Pour into 9-inch nonstick pie pan. Bake in preheated 350° oven for 1 hour. Let cool. Cover and refrigerate until firm, at least 5 hours or overnight. Enjoy! Makes 8 servings.
Mix well. Chill. Shape into small balls. Place on ungreased cookie sheet. Bake 10 to 15 minutes at 350° or until light brown.
Preheat oven to 350°. Have ready the bacon. Mix it in a casserole with drained sauerkraut, applesauce, brown sugar, water, dry mustard and ground pepper. Saute gently on both sides the pork chops. Place them on top of the mixture. Cover and bake 1 hour.
Preheat oven to 350°. Grease 8 x 8 x 2-inch pan. Brown ground beef and drain. Mix sour cream, cheese, mayo and onion. Mix biscuit mix with milk or water until soft dough forms. Pat dough in pan, pressing dough 1/2-inch up sides. Layer beef, tomato and green pepper in pan. Spoon sour cream mixture over top. Bake until edges of dough are light brown, 25 to 30 minutes.
Beat eggs in a large mixing bowl until frothy. Add butter, beating well. Add syrup, sugar, bourbon, flour and vanilla; beat well. Stir in pecans. Sprinkle chocolate morsels in pastry shell. Pour pecan mixture over chocolate morsels. Bake at 350° for 1 hour or until set. Cool before slicing.
In saucepan, melt butter, stir in flour, salt and pepper. Add milk and stir over low heat until mixture thickens. Add cheese and stir until cheese melts. Makes about 3 cups. Delicious over vegetables.
Saute onions, parsley, green pepper in butter. Cook eggplant in water until tender. Drain. Soak bread in milk. Add eggplant. Cook celery and tomatoes with sauteed mixture. Mix with eggplant, shrimp and eggs. Put in baking dish. Cover with bread crumbs. Cook 20 minutes in 350° oven. Sprinkle with cheese and cook until cheese melts.
Place potatoes in 9 x 13-inch baking dish. Mix together soup, sour cream, melted margarine, onion, cheese and seasonings. Pour over potatoes. With fork, push sauce into potatoes. Top with cornflakes. Drizzle 1/2 cup melted butter over mixture. Bake uncovered at 350° for 45 minutes.
Prepare and bake cake mix using package directions for a 9 x 13-inch cake pan. Cool completely. Prepare pudding mix using package directions. Spread over cooled cake. Top with whipped topping. Chill until serving time.
Drain green beans. Cut each slice of bacon into thirds. Take 4 green beans and wrap in bacon. Put in 2 inch deep dish and cover with dressing. Bake at 425° for 45 minutes. Serves 6.
Split squash lengthwise. Scoop out inside of squash and cook in skillet with the onion, butter and seasonings. When done, add 1 cup cracker crumbs, beaten eggs and ham. Stuff filling into shells that have been scalded a few minutes. Sprinkle rest of finely rolled cracker crumbs and paprika on squash and drip a little butter from pastry brush over top. Bake in pan with a few drops of water to keep from sticking. You may sprinkle cheese on top. Bake at 325° until brown.
Mix the sugar and cornstarch in a 2-quart saucepan. Stir in the water gradually. Cook over medium heat until thick and clear. As the mixture begins to boil, remove the pan from the heat and stir in the gelatin. When the mixture becomes smooth, add the strawberries. Pour the filling into the crust and refrigerate until thick.
Heat oven to 375°. In large bowl, toss blueberries with 2 tablespoons sugar, cornstarch, cinnamon and nutmeg. In medium-size bowl, combine flour, remaining sugar, baking powder and salt. Make a well in center of mixture. Add egg, milk and butter. Mix batter until well combined.
Mix cooked potatoes, sugar, milk, vanilla and cinnamon together. Add eggs and butter. Pour into greased baking dish. Bake until brown in a 350° oven. Yield: 7 servings.
Cut up fryers and boil in salted water until tender; debone. Save broth. Saute onions, peppers and celery in butter until tender, but not brown. Add soup and tomatoes. Cook about 20 minutes. Add garlic powder, salt and pepper. Add cheese until melted. If too dry, add little broth. Cook spaghetti in broth. Add sauce and chicken. Serves 12.
Measure warm water into a large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in sugar, salt and half the flour. Beat with a spoon until smooth. Add egg and margarine. Beat in rest of flour until smooth. Scrape down sides of bowl; cover. Let rise in warm place until double in bulk, about 30 minutes. Stir down dough and spoon into 12 large greased muffin cups, filling to 1/2 full. Again let rise to top of muffin cups (20 to 30 minutes). Bake at 400° for 15 minutes or until done. Makes 12 buns. Very good.
Mix ingredients well. Place in a greased and floured Bundt pan. Bake 45 minutes to 1 hour until brown. Bake on bottom rack of oven at 350°. Turn oven back to 250° after 10 minutes of baking.
Mash the tomatoes. Add garlic and chilies; simmer for 5 minutes. Add sour cream. Warm the tortillas in a pan. Fill with scrambled eggs and cover with cheese sauce.
Heat oven to 350°. For bars, in a small, heavy saucepan combine butter and chocolate. Cook, stirring constantly, over medium heat, until melted, 3 to 5 minutes. Set aside.
Grease sheet pan (8 x 13). Mix all ingredients with mixer. Pour in pan. Bake at 350° for 45 minutes.
Cut fish fillets into bite-sized pieces. Combine remaining ingredients and pour over fillets in shallow dish or marinating tray. Marinate overnight (or up to 4 hours) in refrigerator. Broil in oven for 4 to 6 minutes until fish flakes easily.
Combine first 3 ingredients; press in bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool completely.
Brown meat with green pepper and onion. Add salt, pepper and favorite seasonings to taste. Stir in tomato paste and cook 10 minutes, stirring regularly. Turn meat mixture into baked pie shell. Cover entire pie with Lindsay pitted ripe olives. Sprinkle cheese over olives. Bake in 325° oven for 20 minutes. Makes 4 to 6 servings.
Place all ingredients in a blender and mix on medium-high speed until smooth and creamy. Use as a sour cream substitute, as a dressing for salad or as a delicious vegetable dip. Makes about 1 1/4 cups.
Butter 9 x 13-inch casserole dish; place apples in and sprinkle spices over apples. Work together sugar, flour and butter until crumbly. Spread over apples. Bake, uncovered, until apples are tender at 350° for 40 minutes.
Wash soup mix and place in large pot. Cover with water 2 inches above beans. Soak overnight; drain. Add 2 quarts of water, ham hocks, salt, pepper and bouillon cubes. Bring to a boil, covered, and simmer 1 1/2 hours or until beans are tender. Add tomatoes, onion, garlic, hot pepper and lemon juice. Simmer for 30 minutes, stirring often. Remove ham hocks, debone and return to soup. Yields 2 1/2 quarts.
Beat baking powder and egg until fluffy. Add all other ingredients. Bake in 8-inch greased baking pan or a cast-iron skillet, preheated with 1/2 cup shortening in hot 425° oven for 20 to 25 minutes.
Mix together gelatine, sugar and salt in a double boiler. Beat together egg yolks and milk. Add to gelatine mixture. Cook over boiling water, stirring constantly until gelatine is dissolved and mixture thickens, about 10 minutes. Remove from heat. Add grated lemon rind. Cool. Stir in cottage cheese, lemon juice and vanilla. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.
Mix all ingredients except coconut. Roll into logs. Roll logs in coconut. Refrigerate for 3 hours. Slice into cookies. Bake at 375° for 12 minutes.
Heat oven to 325°. Use spray oil or shortening on 10-inch tube cake pan and then flour. Cream butter, shortening and sugar until mixture is light and fluffy. Add eggs, flour and baking powder. Add to this creamed mixture the milk. Stir in vanilla, butter, lemon, rum and coconut extracts. Add chopped nuts, if wanted. Cook 1 1/2 hours. Let cool. Cake is great with vanilla ice cream.
In small bowl mix jello and water; add pineapple. In a small mold sprayed with Pam, tear or cut angel food cake and arrange cake in mold. Then pour jello mixture in top. Refrigerate with a saucer or plate on top to keep cake from floating while the cake and jello set. Sets in about 3 to 4 hours before serving. Yields 4 to 6 servings.
Crush blueberries. Add sugar, lemon juice and salt. Mix well. Bring to a boil and boil for 1 minute. Add vanilla. Serve over pancakes or blintzes.
Dump into a 13 x 9-inch pan (do not grease) in order listed. Crumble dry cake mix over fruit. Sprinkle coconut or chopped walnuts over cake mix. Melt butter and drizzle over top. Bake 1 hour in 325° to 350° oven. Serve cake from the pan with whipped topping or ice cream.
Mix together eggs, sugar, salt, vegetable oil, vanilla, cinnamon and soda. Add flour and mix. Add apples, carrots, pecans and coconut; mix. Drop in muffin pan that has muffin cup liners. Bake at 350° for 35 minutes. Makes 48 muffins. Freezes well.
Slice 1/2-inch width top off the top of the angel food ring. Tunnel all the cake out, leaving 1/2 inch (approximately) on bottom and edges of cake ring. Rip up the cake into bite size pieces.
Prepare the noodles according to the directions on the package. Mix and bake in 350° oven for 35 minutes.
Mix butter and cream cheese together until smooth. Add 1 egg and 1 cup of sugar. Mix until smooth. Add 1 egg and 1 cup of flour. Mix until smooth. Add 1 egg and 1 cup of sugar. Mix until smooth. Add 1 egg and 1 cup of flour. Mix until smooth. Add 1 egg and 1 cup of sugar. Mix until smooth. Add 1 egg and 1 cup of flour. Mix until smooth. Add vanilla.
Sift together flour, soda, salt, cinnamon, cloves and nutmeg. Take 1/2 cup of the flour mix and stir into the nuts and raisins. Set both aside. Cream the butter until whipped soft. Add sugar, a little at a time, until mixture is smooth. Beat eggs vigorously. Alternately stir in flour mixture and applesauce. When all is mixed together, add nuts and raisins. Mix well. Pour batter into well-greased Bundt pan. Bake in preheated 350° oven for 1 hour. Cool 10 minutes, then turn out on cake rack. Frost with Whiskey Frosting when cake is cool.
Peel and slice zucchini (saute fry in butter just to soften). Place in bottom of baking dish. Fry hamburger and place on top of zucchini slices. Cover with Ragu sauce. Cover with Parmesan cheese. Cover with cracker crumbs. Bake at 350° for 30 minutes.
Brown ribs in hot fat in a Dutch oven. Add onion, salt, pepper and water. Cover; simmer for 1 hour. Add sauerkraut; cover. Cook 20 minutes longer. Makes 4 servings.
Preheat oven to 300°. Grease a 9 x 5 x 3-inch loaf pan and line with wax paper. Combine nuts, dates and cherries in a large bowl. Sift together flour, sugar, baking powder and salt. Add to nut mixture. Mix well to coat nuts and fruit and to distribute flour evenly. Beat eggs until foamy. Beat in vanilla. Add to nut mixture and stir well. Turn into pan and spread evenly. Bake 1 hour 45 minutes. Cool on rack 10 or 15 minutes. Remove from pan and peel off paper. Cake must be cold before slicing. Makes 3 pound cake.
Mix sugar and cocoa in saucepan. Add milk and water. Cook over medium/high heat. Stir until it starts to thicken. Remove from heat; add butter and vanilla.
Mix sugar, corn, cornstarch and seasoning. Beat eggs and milk; stir into corn. Cook green pepper and onion into oleo until tender. Add to corn mixture. Stir in the grated cheese. Sprinkle bread crumbs on top. Bake at 350° for 45 to 60 minutes.
Beat eggs in large bowl. Add pumpkin, sugar, salt, ginger, cinnamon and cloves. Mix well. Add canned milk, a little at a time. Stir well. Pour mixture into deep unbaked pie shell.
Mix apples and sugar together; let set. After adding oil, egg and vanilla to apples, add flour, soda and salt. Mix. Add 1/2 cup nuts and 1/2 cup coconut. Mix. Bake in a 350° oven until done.
Crumble crackers and add nuts, raisins, cherries, pineapple and coconut after ingredients have been chopped. Melt marshmallows, milk and butter in double boiler. Pour over mixture and mix thoroughly. Pour into buttered pan and set in icebox. Keep refrigerated.
In small pan combine water, cubes and broccoli. Cover and cook until tender. Saute onions in butter: add flour, salt, pepper and milk. Cook until thick. Add cheese and stir until melted. Add broccoli mixture and cook on low heat for 1/2 hour.
Place cottage cheese in bowl and sprinkle jello on top. Blend well. Mix in Cool Whip, pineapple and orange sections. Pour into mold or pretty glass bowl. Best refrigerated overnight.
Cream oleo and sugars; add oil, then egg and flavorings. Follow with dry ingredients and milk. Drop by teaspoon and bake at 350° until light brown, 8 to 9 minutes.
Clean and cut up broccoli. Add first 7 ingredients in a large saucepan; cook on low heat. Stir occasionally. Boil broccoli for 12 minutes or until tender and immediately add to mixture. Increase heat to medium-high. Simmer and stir. Melt butter; mix with flour to get creamy mixture. Add to soup. When soup thickens, add sherry. Mix well. Eat.
Place flounder fillets, lemon juice, onion, parsley and water in pressure cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes. Cool pressure cooker at once. Stir in cream and blue cheese. Heat through. Makes 6 to 8 servings.