HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, cook ground beef until light brown; drain, leaving in skillet. Sprinkle beef with salt and pepper. On top of ground beef, layer half each of the cheese, celery, olives and noodles. Repeat. Blend tomatoes, sauce mix from main dish mix and chili powder. Stir in water. Pour tomato mixture on noodles in skillet. Heat to boiling. Reduce heat, cover and simmer until noodles are tender, about 10 minutes. Serves 6.
Blend first 4 ingredients by hand in medium size mixing bowl. Add eggs and vanilla; melt margarine and add slowly to other mixture. Blend well. Pour into pastry shell. Bake at 325° for 1 hour.
Drain tuna. Combine all ingredients. Cook over medium heat, stirring constantly, to get out all lumps. Put on low and simmer for 10 to 15 minutes or until soup is bubbly hot.
Heat oil in wok or skillet at high heat and saute tofu for 3 minutes. Reduce to medium and add garlic, curry, dill weed, turmeric, basil, thyme and cumin. Stir well. Increase heat to medium high and add soy sauce. Stir well until thoroughly heated. Transfer to serving dish and sprinkle cheese on top. Toss until cheese melts and serve.
*Caution: Use regular butter or margarine; the light margarine will not congeal well.
Roll steak in flour and fry in large skillet until brown on both sides. Then add remaining ingredients. Reduce heat, cover and let simmer about one hour until meat is tender. Stir often.
Season chicken breasts with salt and pepper. Coat each piece with flour. Dip in buttermilk. Coat again with flour. In deep skillet, heat to 350°. Reduce heat to keep 325°. Cook chicken, a few pieces at a time, in deep hot oil for 10 minutes. "Turn ???." Drain well on paper towel. Keep warm until serving time. Makes 12 servings.
Mix cream cheese, powdered sugar and lemon juice with mixer until smooth and creamy. Add milk. Stir in Cool Whip; mix well. Wash strawberries, but do not cap. Arrange on a serving platter, dip berries in mixture and enjoy.
Mix together well. Put in graham cracker crust. Place in freezer until ready to serve.
Add sugar to pineapple in pan and cook to boil. Mix cornstarch and water and add to pineapple until pineapple thickens. Take off stove and add vanilla and beat eggs; mix together. Pour in buttered casserole dish. Dot with butter and sprinkle with cinnamon. Bake 1 hour at 350°.
Heat oven to 400°. In mixing bowl, beat egg; stir in milk and oil. Mix in flour and sugar; make sure you don't stir too much. Batter should be lumpy. Fold in blueberries. Fill muffin cups sprayed with Pam 2/3 full. Bake 20 to 25 minutes or until golden brown.
Preheat oven to 350°. Place meat on foil. Sprinkle with soup mix; top with mushrooms. Seal foil. Roast in shallow pan 1 to 2 hours or until tender.
Pour water over oatmeal. Cream Crisco and sugars. Add eggs, one at a time. Sift flour, salt, soda, cinnamon and nutmeg. Add vanilla to oatmeal and whip. Add to creamed mixture. Add flour gradually. Bake at 350° for 25 minutes.
Soften cream cheese and mix in other ingredients. Refrigerate until firm and serve with your favorite cracker.
Boil sugar, milk, cocoa and butter for 1 minute. Pour over peanut butter; stir until blended, then add oats and stir. Drop by large spoonfuls on wax paper.
In saucepan over low heat, beat egg yolks; add sugar, milk and vanilla. Cook on low heat, stirring constantly until mixture thickens slightly. Layer wafers in bottom of casserole dish. Sprinkle coconut over wafers, then layer raisins. Repeat for second layer.
Mix potatoes, sugar and oleo well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350°.	Makes 2 pies.
Prepare cake mix as directed and bake in a 9 x 13-inch pan. Take out of oven and spread with caramel topping. (Mrs. Richardson's is best.) When cool, spread with Cool Whip. Sprinkle chopped Heath bar on top.
Dice onions, fry in fat until brown. Mix ham and rice into well-beaten eggs. Form in very small balls. Flour each ball and cook in fat until done. Add salt, pepper and garlic (to taste) while meat and rice balls are cooking. When almost done, pour vegetable soup over them. Cover and heat thoroughly. Serves 12. Fast and easy.
Mix all ingredients in a large bowl. Beat 1 minute. Grease a 12-inch skillet or a 13-inch Pyrex dish with oil. Pour mixture in pan and bake at 350° for 30 to 40 minutes or until golden brown.
Brown ground beef and drain; add red beans (drained). Meanwhile, tear head of lettuce, mince green onions, chop tomatoes and crush corn chips. Toss all together and use favorite dressing or taco sauce. Makes 8 to 10 servings.
Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple syrup. Stir to dissolve. Chill until partially set. Add remaining ingredients. Serves 8.
Cut cored, unpeeled apples into small pieces. Add remaining ingredients. Cover with Miracle Whip. Mix thoroughly and chill.
Mix all the ingredients into flour. Mix until you can handle; roll out on a floured board. Cut and put into boiling broth.
Mix lime, pineapple, sugar and water well. Chill. Add ginger ale right before serving. Add scoops of ice cream if desired.
Mix Kool-Aid and Jell-O with sugar and hot water to dissolve and add cold water. Pour in popsicle molds and freeze. The leftover mixture can be kept in a covered container in refrigerator and use as needed. Will thicken in refrigerator.
Pour hot water over dates, add baking soda and let cool. Cream shortening and add sugar. Beat eggs, add to shortening and cream well. Sift flour, cocoa and salt together. Add dry ingredients to cream mixture & add vanilla. Lightly fold in date mix and put in greased 13x9 pan. Then sprinkle the top with the package of chocolate chips and nuts. Bake in a 350 degree oven for 40 to 45 minutes.
Cream shortening, sugar and eggs; mix well. Add flour (sifted), nutmeg and cinnamon alternately with juice, beating well after	each addition.	Dredging fruit and nuts in the 1/2 cup flour, fold in fruit, nuts and molasses. Pour into 10-inch tube pan that has been greased and floured. Bake in 275° oven 2 to 3 hours with pan of water on bottom rack for moisture.
Wash chicken and pat dry. Place chicken, breast side down on microwave roasting rack in 12 x 8-inch dish. Microwave 10 minutes on High. Reduce setting. Microwave 14 minutes on Medium. Combine honey, Worcestershire and soy sauce. Baste chicken with glaze. Turn breast side up. Brush with glaze. Microwave 22 minutes on Medium. Let stand 15 minutes tented with aluminum foil.
Combine all ingredients and bake in uncovered casserole at 350° for 1 1/2 hours. Remove bay leaf.
Cut pineapple in half lengthwise, leaving leaves intact. Using a grapefruit knife, cut around edge of pineapple and down through the center of core without cutting through shell. Scoop out pineapple. Cut into cubes. Reserve shell. In a bowl, combine pineapple, chicken, ham, bananas, avocado, celery, walnuts and cherries. Cover and chill about 1 hour. When ready to serve, arrange fruit mixture in pineapple shells. Serves 4.
Mix sugar, cocoa, margarine and milk and boil for 1 minute. Add salt, vanilla and peanut butter. Cook until peanut butter is melted, then add oatmeal. Mix thoroughly. Drop by tablespoon on wax paper.
Beat 4 egg yolks and 1 whole egg; add sugar, cocoa, milk and vanilla. Pour into unbaked pie shell. Bake at 325° until knife inserted comes out clean, about 35 minutes.
Grate zucchini into colander; let drain. Saute onions in a little butter. Add zucchini and cook 5 minutes. Add 2 teaspoons of butter and sprinkle flour on top. Cook 1 minute. Add half and half, salt and pepper; remove from heat. Add cheeses and mix well. Pour into casserole dish and sprinkle with remaining butter and bread crumbs. Bake 45 minutes at 375°. Serve with steak and potatoes.
Layer graham crackers in pan. Spread apple butter over these. Continue to stack in layers. Let set for a while. Eat and enjoy.
Put all ingredients in a large mixing bowl and beat for 3 minutes. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 to 35 minutes.
Prepare cake mix as directed on package. Pour into greased and floured 9 x 13-inch pan. Set aside.
In jar with tight fitting lid, shake together the first 6 ingredients. Set aside. Spray large nonstick skillet with vegetable cooking spray; heat to medium hot. Lettuce on individual plates. Top with fruit and pork. Spoon dressing over salads. Serves 4.
Season chops with salt and pepper; brown in hot oil. Drain well. Place chops in a shallow dish; top with lemon slices. Combine ketchup, water and sugar. Blend well. Pour sauce over chops. Top with thick slices of Vidalia onion. Cover with foil and bake at 350° for 1 hour. Serves 4.
Grate raw sweet potatoes. Mix with sugar and milk. Put in baking dish. Sprinkle with cinnamon. Dot with butter. Bake at 350° for 1 hour. Take out of oven and top with marshmallows. Brown in oven 5 minutes.
In large bowl, beat sugar and butter until well blended. Add molasses and eggs. Stir in remaining ingredients. Cover and chill 1 hour. Roll dough on well floured board until 1/8-inch thick. Cut into shapes. Place on greased baking sheet. Bake 10 minutes at 350°. Decorate as desired.
Beat eggs. Add sugar, shortening and sour cream. Add vanilla. Add dry ingredients. Bake at 375° for 10 minutes. Drop from tablespoon on greased cookie sheet. May add 1/2 cup raisins or dates.
Cream the sugar, oil and eggs. Add buttermilk and dry ingredients. Mix well. Stir in cereal last. Bake at 400° for 15 minutes in greased muffin pans. Makes 6 dozen.
Sift flour, sugar and soda. Add eggs and pineapple with juice. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Place chicken in a shallow baking pan. Combine the rest of the ingredients and pour over the chicken. Bake at 350° for 1 hour and 15 minutes, basting every 15 minutes or so, until chicken is tender and nicely browned.
Stew chicken and bone. Melt butter or margarine. Put all of the dressing, except 1/4 cup, in bottom of baking dish. Pour melted margarine over dressing. Place chicken over dressing.
Mix flour, sugar, pineapple and juice, egg and apple cider vinegar in small pan. Stir over medium heat until thick. Refrigerate until cool. Fold into Cool Whip with chopped apples and 1/2 cup peanuts. Sprinkle remaining peanuts on top.
In large Tupperware bowl with lid, layer in this order: lettuce, cauliflower, onion and bacon. In small bowl, mix Miracle Whip, Parmesan cheese and sugar until well blended. Pour over salad mixture and spread well. (Do not toss.) Refrigerate 6 to 12 hours. Toss well before serving.
Mix together and put in buttered casserole dish. Top with crushed cornflakes. Bake 45 minutes at 325°.
In an oblong glass dish, layer 1/2 bag tortilla chips (crushed); next sprinkle 1/2 of shredded Cheddar cheese, then pour heated chili on cheese. Repeat with other half of tortilla chips and end with layer of cheese. Place in microwave or oven and heat until cheese melts. Layer onion, tomato and lettuce on top. Serve while warm. Also serve sour cream on side if desired.
Combine all ingredients; beat at "frosting-speed" for 10 minutes. Flavor if desired.
Combine cracker crumbs, sugar and butter. Press into a 9 x 13 pan.
Combine all ingredients in a dish (except crackers). Mix well. Top with cracker crumbs and pat with butter. Bake, uncovered, at 350° for 30 to 35 minutes.
Layer in any order. Beans can be heated. Suggested order: beans, chilies, Cheddar cheese, tomatoes, beans, chilies, tomatoes, olives, sour cream and Cheddar cheese.
Arrange berries in pie crust. Mix cornstarch, sugar, water and jello. Cook over low heat until thick. Pour over berries and chill in refrigerator 1 hour.
You will need an 8 or 9-inch round, 3-inch deep, one piece pan, buttered lightly, completely and 1 pan large enough to hold round pan but no deeper than 3-inches.
Mix ingredients. Cook in crock-pot on low for 4 to 6 hours or in oven, covered, at 350° for 2 to 3 hours. Stir occasionally.
Combine eggs, sugar and 1 1/2 cups half and half in a small saucepan. Cook and stir over medium heat until mixture just comes to boil. Remove from heat. Transfer to a large bowl. Stir in remaining half and half, vanilla and food coloring. Cover and chill. Mix cream cheese in a large mixer bowl until fluffy. Gradually beat in the 2 cups berries until berries are coarsely crushed.	Gradually beat in the cooled egg mixture. Stir in the 1 cup chopped berries. Freeze in a 4 to 5 quart ice cream freezer according to manufacturer's directions.	Makes 2 quarts.
Blend first 5 ingredients well in large bowl, then add all other ingredients. Stir only by hand until well mixed. Pour into a greased tube or Bundt pan. Bake at 350° for 1 hour and 5 minutes. Cool 1 hour before removing from pan.
Mix cake mix, egg, margarine and vanilla in 1 bowl. Place in a 13 x 9 x 2-inch pan. Pat down. In another bowl, mix cream cheese, eggs, powdered sugar, vanilla and chopped pecans. Pour over cake mix. Bake 45 minutes at 350°.
Melt butter and mix into cracker crumbs and sugar. Press into a 9 x 13-inch pan. Bake in 400° oven for 7 to 10 minutes. Mix remaining ingredients together except Hershey bars and spread over baked crust. Bake 10 minutes. Place Hershey bars on top while bars are hot, then spread chocolate when melted.
Mix all ingredients and pour in greased coffee can. Steam 2 1/2 hours. Makes 8 to 10 slices. Serve hot with the Sauce.
Mix sugar and flour in bowl. Add vanilla, salt and cream; stir completely. Slice peaches into pie crust. Pour mixture over peaches. Bake 50 to 60 minutes at 400°.
Wash apples, cut in quarters and remove cores. Melt margarine in large frying pan. Add apples, sugar and water. Cover and steam a few minutes until apples are tender. Remove lid and cook over low heat until syrup thickens.
Boil and debone chickens. Cook noodles in cans of chicken broth. Add cream of chicken soup to noodles and broth. Mix well and add chicken.
Layer all ingredients starting with meat. Layer soups with water; next, stewed tomatoes, green beans, mushrooms and last onion rings. Cook, covered, at 350° for 1 1/2 hours.
Preheat oven at 375°. Combine 1/2 of cake mix and all ingredients except chocolate chips and nuts. Mix thoroughly. Blend in remaining cake mix. Stir in chips and nuts. Spread in a greased and floured pan, 15 1/2 x 10 1/2 x 1-inch. Bake 20 to 25 minutes. Cool and cut into bars.
In top of double boiler, melt oleo. Add flour and stir until smooth. Add milk; stir constantly until slightly thickened. Add Velveeta and Cheddar cheese. Stir until melted.
Using electric ice cream machine, blend Eagle Brand milk, eggs, sugar and vanilla; mix well. Add milk to the line on the container, then follow directions on machine.
Melt and mix the following: oleo, bacon drippings, Tabasco, Worcestershire and garlic salt. Bake at 250° for 1 hour, stirring every 15 minutes. Salt to taste.
Measure all ingredients into a large bowl except flour, zucchini and nuts. Beat until smooth; stir flour into mixture. Add zucchini and nuts. Divide dough into 6 (5 1/2 x 3 x 2 1/4-inch) loaf pans. Bake 60 to 65 minutes at 350°. Cool on a wire rack.
Mix above ingredients and bake in a loaf pan at 350 degrees for one hour. Serves 6 to 8.
Mix all ingredients. Bake in 350° oven for 25 to 30 minutes in 8 x 8-inch baking dish. Serve with sliced French baguettes or crackers.
Mix all ingredients, add a dash of savory salt. Chill, roll in chopped pecans. Chill and serve.
Cut cookie dough in 1/8-inch slices. Arrange in 14-inch pizza pan. Press to seal. Bake as per package instruction. Cool.
Mix crust mix and 1/2 cup hot tap water in mixing bowl; stir with a fork until blended (about 40 strokes). Form a ball; grease ball with 1 teaspoon of oil. Set in warm place for 5 minutes.
Combine eggs, oil and berries. In a separate bowl, mix dry ingredients together well. Then, add berry mixture. Bake in a greased, floured pan at 350° for 1 hour.
Pour rum into tall glass prepared with ice cubes. Squeeze lime juice from 1 lime wedge. Drop in wedge and fill with diet cola.
Cook carrots; cool. Chop onion and pepper; add to carrots (do not cook). Heat soup, sugar, vinegar, mustard, Worcestershire sauce and oil. Refrigerate.
Place flour and egg into mixing bowl and mix enough to break up egg. Slowly add beer, mixing vigorously until all lumps are dissolved. Add in Old Bay seasoning and refrigerate for 30 minutes to allow gas from beer to escape. If batter seems too thick, water may be added slowly for proper consistency.
Cook until it comes to a boil; stir constantly. Boil for 20 minutes and seal in jars.
Microwave cream cheese in glass 11 x 7-inch pan for 1 minute or until soft enough to spread. Spread cheese across bottom of pan. Pour chili on top. Top with both cheeses. Microwave 3 to 4 minutes or until cheese is melted. Serve with taco chips.
Preheat oven to 350°. In a large mixing bowl, combine flour, brown sugar, baking soda, baking powder and cinnamon. Add melted chocolate, sour cream or buttermilk, tomatoes, butter, eggs and grated orange peel. Beat with electric mixer on low speed until blended. Beat on medium speed for 2 minutes. Pour into prepared pans. Bake 35 to 40 minutes or until a wooden pick inserted in center removes clean. Cool on a wire rack. Remove from pans and frost when completely cool. Makes 2 (8-inch) layers or 1 (13 x 9 x 2-inch).
Combine all ingredients. Pour into a 1 1/2-quart casserole dish. Bake 35 minutes at 350°. May be sprinkled with brown sugar. Serve warm or cold with ham.
Blend cheese and 2 tablespoons margarine; mix until smooth. Add chicken, salt, pepper, milk and onion; mix well. Separate crescent rolls into triangles. Spoon chicken mixture onto triangles. Pull corners to top and seal. Brush with butter. Sprinkle with crushed croutons. Bake on ungreased cookie sheet for 20 to 25 minutes, until brown. Use chicken soup as sauce when served.
Cook zucchini in salted water until tender (about 10 minutes). Drain. Cook carrots and onions in 4 tablespoons butter until tender. Add soup, sour cream, drained zucchini and 1 1/2 cups stuffing mix. Place in greased 1 1/2-quart casserole. Melt remaining 2 tablespoons butter; add 3/4 cup stuffing and toss. Place on top of casserole. Bake 30 to 40 minutes at 350°. Serves 10 to 12.
In butter, saute onions and bell pepper. Mix all ingredients together in a casserole dish. Grate cheese over top if desired. Bake at 350° for 30 minutes. This is great with turkey!
Spread refried beans on bottom of 9 x 13-inch pan. Make Spanish rice according to box directions, using Mexican stewed tomatoes instead of plain stewed tomatoes. Boil chicken; when cooked, shred meat. Place Spanish rice over beans; spread shredded chicken over rice. Cover with taco cheese. Bake in 350° oven until hot and cheese is melted, approximately 30 minutes.
Blend butter and sugar, then eggs, one at a time. Stir dry ingredients together and add half to mixture. Beat bananas and add water to mixture. Add vanilla and last of flour. Add chopped dates and nuts last. Bake in loaf pan, 9 x 5 x 3-inch, for 50 to 60 minutes at 350°. Watch!
Mix together vegetables, stuffing mix, celery, onion, melted margarine, mayonnaise and half of the cheese. Pour into buttered baking dish. Top with remaining cheese. Bake at 350° for 45 minutes.
Trim the ends of zucchini and slice them into julienne strips. Cut the peppers into strips. Heat olive oil in a skillet and saute the onions, garlic, zucchini and peppers for 5 minutes, stirring occasionally. Add the tomatoes, salt and dried red peppers and cook over very low heat for another 5 to 10 minutes. Drain and pour sauce over hot pasta.
Using Deerburger For Spaghetti Sauce: Add 2 beef bouillon cubes. Add fennel, garlic powder, spaghetti sauce packaged mix, thyme, oregano, basil and marjoram.
Cut bacon in thirds. Cover bacon with brown sugar, both sides. Spray baking pan with Pam. Cover baking rack with foil. Cut slits in foil so the grease can fall through. Place individual strips of bacon on the rack. Bake at 375° for 20 minutes. Watch closely! These turn from done to burnt quickly, but are worth the effort. Place individual strips on wax paper to cool. Seal in a plastic container. Refrigerate for 24 hours.
Dip fish fillets into lemon juice. Roll into batter (cornmeal, lemon pepper, onion, pepper and salt). Deep-fry in peanut oil. Wait until fish floats, then wait one minute more before removing.
Cream sugar and oleo; beat in egg. Sift flour, baking powder and salt and add alternately with milk to creamed mixture. Put in 8 or 9-inch pan and sprinkle generously with brown sugar and cinnamon; dot with oleo. Bake at 350° for 20 to 25 minutes.
Clean carrots and slice thin. Cook until tender. Chop onion fine; brown lightly in butter. Add salt, pepper and sugar to onion; mix well. Pour onion mixture over cooked carrots; bake for 15 to 20 minutes in a 350° oven. Serves 6.
Place all ingredients in a 5-quart Dutch oven or kettle. Cover and bring to a boil. Skim fat. Reduce heat. Cover and simmer for 1 1/2 hours or until the chicken is tender. Make dumplings as directed on recipe. I use parsley dumplings.
In a stock pot, heat oil. Add sliced sausage and brown. Add onion, garlic, carrots and basil & cook for 8 minutes. Add all remaining ingredients except for white beans. Bring to boil, then cover and simmer for 1 hour. Add beans (with liquid) then simmer an additional 20-30 minutes. Serve hot with warmed sliced Italian bread.
Saute pepper and onion in large skillet. Add ground sausage and brown. Drain fat. Add other ingredients and spread in 9 x 13-inch pan. Cover with foil. Bake 1 hour and 15 minutes at 375° with Minute rice. Bake 45 minutes at 350° with cooked rice. "I drain with cooked rice. I don't drain with Minute rice."
Chop lettuce. Add in carrots and onions. Sprinkle sugar over lettuce. Pour peas over lettuce. Cover with Miracle Whip and top with shredded cheese and bacon bits. Toss before serving.
Cut shrimp in small pieces. Drain corn and add chopped ingredients. Add Miracle Whip and mix. Use just enough to moisten.
Preheat oven to 350°. Mix all ingredients together in 8 x 8 casserole.	Bake for 35 minutes.
Heat oven to 400°. Grease 9-inch pie plate. Cook ground beef until brown; drain. Stir in peas and Italian seasoning. Spread in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted comes out clean. Sprinkle with cheese. Bake 2 or 3 minutes longer or until melted.
Cook corn meal in water over medium heat for approximately 6 minutes, stirring until batter becomes stiff and begins to roll into a ball. Remove from heat. Stir in milk, oil and onion. Gradually stir batter into beaten eggs (in a large bowl). Sift flour, baking powder, salt and sugar together. Blend into corn meal batter.
Brown chicken in oil; drain grease to 3 tablespoons. Add potatoes, cut into quarters. Cover and simmer until potatoes are cooked.
Mix soup and water together. Put enough of the soup mixture to cover the bottom of the baking dish or casserole dish. Mix in the rice. Place chicken breasts on top. Pour the rest of the soup mixture over. Bake at 375° for 2 hours, or until done.
Beat butter and shortening until smooth. Add eggs and sugar. Sift dry ingredients together and add, alternating with the milk. Add flavoring; beat until smooth. Pour into a well-greased tube cake pan. Bake at 350° for 80 minutes.
Melt butter. Combine butter and honey; coat everything. Microwave on High for 4 minutes, stirring every minute.
Combine first 9 ingredients thoroughly. Add pickling spice in small cloth and boil until juice is thick. Place it in jars and seal. Makes 8 pints.
Melt margarine. Combine sugar and all remaining ingredients. Spray pan with Pam. Pour mixture in pan. Refrigerate for 30 minutes. Cut into squares for serving.
Beat egg whites until foamy, but not stiff. Add sugar, cinnamon and salt. Mix well. Add pecans. Spread on cookie sheet. Bake at 250° for 1 hour, stirring every 15 minutes.
In a skillet, cook pecans and onions in butter until onion is tender and pecans are lightly toasted. Remove from heat. In a bowl, combine softened cream cheese, milk, salt and ground cumin. Add nut mixture and chopped, cooked chicken. Stir together until well combined. Spoon about 1/3 cup chicken mixture onto each tortilla shell; place near edge and roll up. Place filled tortillas, seam down, in a greased 12 x 7 x 2-inch baking dish.