HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients except brown sugar and nuts in a large mixing bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until cake pulls away from sides of pan. Do not underbake. Cool 15 minutes. Spoon hot butter glaze over warm cake.
Combine all ingredients in 1-quart microwave casserole dish. Cook on High for 2 to 3 minutes or until warm, stirring once during cooking time. Stir; serve with crackers or chips.
Heat oven to 375°. Mix thoroughly the shortening, sugars, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 10 minutes. Immediately remove from baking sheet. Yields 3 dozen cookies.
Cream sugar and butter together. Add flour, vanilla and egg. Put drained fruit in bottom of 8 x 8-inch pan. Pour topping over fruit. Bake at 375° for 20 to 25 minutes.
Cook pasta according to package directions; drain well. Meanwhile, combine red peppers and 1/2 cup Ricotta into blender; puree until smooth. Transfer to large serving bowl. Stir in remaining Ricotta, parsley, oregano, salt, pepper, garlic and lemon peel. Add hot pasta and toss well. Makes 4 servings.
Grease casserole with margarine. Cook potatoes with skins on in salt water; cool and peel. Shred coarsely on grater. In saucepan over low heat, combine cheese and 1/4 cup margarine, stirring occasionally until almost melted. Remove from heat; blend in sour cream, onions, salt and pepper. Fold into potatoes and turn into 2-quart greased casserole. Dot with margarine. Bake at 300° for 30 minutes.
Cut each slice of bread into 5 sticks. Beat flour, sugar, salt, milk and eggs until smooth. Dip bread into mixture and drop in hot oil until brown.
Combine beef, bread crumbs, onion, garlic, parsley, eggs, salt and pepper in large bowl until well mixed. Shape into 1-inch balls and brown in butter or margarine over medium heat. Remove from skillet and set aside.
Mix first 5 ingredients. Pour this mixture over upside-down wafers in muffin pan to 3/4 full. Bake at 350° for 15 minutes. Cool! Top with cherry pie filling!!
Place half of bread in bottom of casserole. Combine diced chicken, onions, celery, pimentos and salt and spread over the bread. Place remaining bread over chicken mixture. Mix mayonnaise, milk and eggs together and pour over casserole. Chill overnight.
Preheat oven to 400°. Brown meat, onion and green pepper in large skillet; drain grease. Add tomato paste, water and taco seasoning mix. Stir; let simmer for 10 minutes. Spray a 9-inch pie pan with Pam. Flatten biscuits to cover bottom and sides of pan. Layer 1/2 the meat mixture and 4 ounces of cheese. Repeat. Bake for 15 minutes, or until crust is done. Let stand about 5 minutes before serving.
Pour boiling water over 1st 7 ingredients. Stir well and cool to lukewarm. Crumble yeast into mixture. Stir until yeast is dissolved. Add 6 cups of flour. Beat for 2 minutes. Mix in rye flour with hand. Add enough white flour to make soft dough. Mix well. Let dough rest for 10 minutes. Knead until smooth and elastic. Place in a greased bowl. Punch down and let rise again. Punch down and divide into 5 or 6 loaves. Cover and let rise again until almost double. Bake in 350° to 360° oven for 35 to 40 minutes.
Preheat oven to 350°. Slice chicken into 1-inch slices. Heat 3 tablespoons orange juice in frying pan, add chicken. Saute for 5 minutes. Combine soup mix, water and remaining orange juice in a large casserole. Add chicken, water chestnuts and oranges; bake, uncovered, 20 minutes. Add snow peas and bake for 5 minutes.
Boil 4 cups of water. Place tea bags in boiling water; remove from heat and set aside for 10 minutes. Remove tea bags. Add 1 cup water, sugar and cloves. Bring to a boil. Reduce heat; add all juices. Mix well. Serve warm. Makes 1 1/4 gallons.
Preheat oven to 350°. Mix together sugar, shortening and vanilla. Add eggs, one at a time, to mixture. Beat together well. Sift together flour, cocoa, baking powder and salt. Add to shortening mixture and mix well. Drop cookies onto ungreased cookie sheets. Bake for approximately 10 minutes.
Place chicken in shallow baking pan. Mix all other ingredients; pour over chicken. Bake at 325° for 2 to 2 1/2 hours.
Put steak strips, flour, salt and pepper into crock-pot. Stir well to coat the meat. Add all remaining ingredients. Cover and cook on high for 1 hour, then turn down to low and cook for 8 hours. Can be cooked in 5 hours on high. Serve on rice or noodles.
Bring to boil in enameled pot. Simmer 15 to 20 minutes.
Layer asparagus and peas in casserole. Pour mushroom soup; flavor with onion and condiments over vegetables. Sprinkle with cheese. Bake 1 hour at 350°.
In a casserole, place the mixture of bell peppers, cracker crumbs and Zippy Cheddar cheese. Over this mixture, pour the milk and dot with butter. Place in a 400° oven and bake for 35 minutes.
Brown ground beef; drain fat. Add sauce; cook until hot. Add 1/2 to 1 cup of water to sauce until sauce is runny. In a large mixing bowl, combine cheeses, egg, garlic salt, pepper and parsley.
Preheat oven to 350°. Grease two 8 1/2 x 4 1/2-inch loaf pans. In a large bowl with fork, mix flour, sugar, walnuts, marshmallows, chocolate chips, raisins, baking powder and salt. In medium bowl with fork, beat eggs slightly. Stir in salad oil, zucchini and lemon peel. Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in pans. Bake bread 1 hour. Cool in pans on wire racks for 10 minutes. Remove from pans.
Mix milk, sugar, salt and cocoa in a pan. Heat to boiling over low heat. Boil and stir 3 minutes. Remove from heat. Add marshmallows, vanilla and nuts. Stir until marshmallows are melted. Pour into pan. Refrigerate until firm. Cut into squares. Makes 3 dozen.
Shake ingredients in a medium plastic or paper bag. Dip 4 pork rib or loin chops (1/2 to 3/4 inch thick) into 1/4 cup of milk. Shake each in pork coating mix, coating both sides. Cook on rack in shallow roasting pan in 425° oven until done and brown, 30 to 35 minutes. Yields 4 servings.
Mix all ingredients except crackers and margarine together. Put in a 9 x 13-inch baking dish. Mix crackers with melted margarine. Spread this on top of vegetables. Bake at 350° for 45 minutes.
In a food processor, combine juices, mustard, mayonnaise and Tabasco. Add eggs and blend until smooth and fluffy. Add seasonings and cheese. Blend until smooth. Spoon into a bowl and top with parsley. Serve with assorted crackers.
Chill cabbage thoroughly. Shred fine. Combine remaining ingredients and pour over cabbage. Mix lightly. Sprinkle with paprika. Makes 6 servings. (I usually double the recipe as people go for seconds.)
Mix sugar and milk. Cook until it forms a soft ball when dropped in cold water. Remove from heat. Add butter and vanilla. Cool slightly. Beat until spreading consistency. Requires much beating.
Cut up cabbage. Put water in cabbage. Add diced and pureed tomatoes and bacon bits. Add red pepper seeds as desired. Cook on high until it starts to boil. Turn down heat and cook 1 hour.
Wash and clean 8 big yams. Boil yams until soft. Drain water from yams and add butter, sugar and milk. Mash everything together. Put in casserole dish and add marshmallows. Put in oven until marshmallows are melted. Take out and serve.
Wash and pat dry chicken wings. Cut into 2 parts at the joint. Place wings in large, shallow baking pan. In a small saucepan, put soy sauce, vinegar, honey, sugar, garlic and ginger. Stir until blended. Heat until sugar and honey dissolve. Pour this on the wings. Marinate for 2 hours or overnight in refrigerator. Turn and baste occasionally.
In saucepan, combine 1/2 cup sugar, flour and salt. Gradually stir in milk. Cook over low heat until boils 1 minute. Remove from heat and stir in gelatine. Beat until smooth. Cool. Blend in flavors. Fold in whipped cream (already whipped) and carefully fold in meringue, then coconut. Put in baked pastry shell and sprinkle top with coconut. Garnish with maraschino cherries, if desired.
Layer fruit in a 2-quart casserole dish and set aside. Melt butter in a small saucepan. Combine sugar and cornstarch; stir into butter. Gradually stir in sherry. Cook over low heat, stirring constantly, until thickened and smooth. Pour over fruit, cover and refrigerate overnight.
Place the margarine in saucepan. Add hamburger; cook until browned. Add all other ingredients; simmer for 25 minutes.
Sift dry ingredients into bowl. Make well in center; add remaining ingredients at once. Mix until smooth. Grease and flour 3 loaf pans (fill 1/3 full). Bake at 350° for 1 hour until done.
Combine flour and sugar and set aside. Combine eggs, vanilla, oil and milk. Pour over dry ingredients and mix well. Fold in blueberries; stir just until mixed. Spoon batter into greased muffin pans or cupcake holders. Fill half full. Bake at 375° for approximately 25 minutes. Makes about 2 dozen muffins.
Meatball: Thoroughly mix the first 7 ingredients; form into 1 large ball. Bake in a greased pie tin in a 350° oven for approximately 1/2 hour, until lightly browned and firmly set.
Wash mushrooms and remove stems. Melt 3/4 stick butter; add onion and chopped mushroom stems. Cook until onion is clear. Remove from heat and cool. Add beaten egg and bread crumbs to make stuffing. Salt and pepper to taste. Stuff caps and put on foil lined cookie sheet. Melt 1/4 stick butter and pour over top. Cover tightly with foil and bake at 400° for 15 to 20 minutes.
Place beans in large soup pot. Heat to boiling and boil for 2 minutes. Remove from heat and let stand for 1 hour.
Mix sugar and flour. Pour butter over the mixture. Add egg yolks and peaches. Pour in pie shell. Bake at 350° for 45 minutes.
Mix ingredients together in a bowl and chill. After chilled, roll into a ball and roll in chopped nuts.
Brown onion in butter. Add soup, milk, broccoli and Velveeta cheese. Add cooked rice. Bake casserole 20 minutes at 350°.
Cut catfish into strips (2 to 3 to a fillet). Sprinkle Louisiana hot sauce on fish until it becomes a pale pink. Sprinkle celery seed over mixture. Sprinkle all-purpose flour very lightly; work into mixture.
Cook noodles and drain. Mix eggs, cheese, noodles, margarine and milk (keep a little cheese for topping). You can add a little more milk so it won't be dry. Top with margarine. Bake 1 hour or until brown at 350°.
Saute mushrooms in 2 tablespoon butter; set aside. Saute scallions; set aside.
Mix all ingredients and place in casserole. Bake at 350° for 1 hour and 15 minutes. Stir occasionally. Serve with grated Parmesan cheese. Serves 4.
Fry bacon till crispy. Cut broccoli and cauliflower to bite size pieces and mix in bowl. Mince onion and mix cheese and onion and chopped bacon into vegetables. Mix mayo, sugar and vinegar into creamy sauce, pour over vegetables and coat. Yummy!!
Put egg whites in large bowl. Beat with spoon until slightly frothy. Add oil and vanilla, then mix and stir in sugar and cocoa. Mix again. Stir in flour and salt. Bake at 350° for 20 to 25 minutes.
Prepare Rice-A-Roni according to instructions on box. In very large baking dish or bowl, mix rice, chicken, sausage, soups and onion. Put mixture into 1 or 2 baking dishes. Prepare stuffing according to instructions on box; spread on top of chicken mixture. Sprinkle cheese on top of stuffing. Bake at 350° in preheated oven until heated through. This recipe makes enough to freeze 1 casserole, if desired.
Melt butter. Add flour and seasonings. Add cream gradually and cook until creamy and thick. Stir constantly. Stir in egg yolks and seafood. Cook over low heat until hot. Serve on toast.
Brown beef and onion; add stewed tomatoes, tomato sauce, green chili peppers, taco seasonings and olives. Simmer for 10 to 15 minutes. Place 1/4 cup of meat mixture in bottom of 9 x 13-inch baking dish. Place the tortillas side by side on meat mixture; top with more meat mixture and then grated cheese. Repeat layers until all gone. Bake at 350° for 20 to 25 minutes.
Spread ice cream in crust; top with fudge sauce. Freeze until firm, about 6 hours. Put Cool Whip topping and bite size cookies on top.
Arrange bread slices on large cookie sheet. Bake 5 minutes at 350°. Remove from cookie sheet. Spread each with mixture of mayonnaise, chili sauce, horseradish and green pepper. Top each slice with some corned beef, sauerkraut, then cheese, cutting corned beef and cheese slices to fit. Bake about 10 minutes more or until cheese is melted. Serve immediately. Makes about 3 dozen.
Heat oil. Add chicken, onion and carrots. Stir-fry until vegetables are tender. Stir in next six ingredients. Simmer, covered, for 5 minutes. Serve sauce over hot spaghetti.
In heavy pan, over low heat, melt chips with the Eagle Brand condensed milk. Remove from heat; stir in nuts and vanilla. Spread evenly into waxed paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel paper off. Cut into squares. May store loosely in covered container in refrigerator or room temperature.
Cream first 4 ingredients; add eggs and vanilla. Sift flour, soda and tartar together. Add dry ingredients to creamed mixture, mixing well. Roll in balls, flatten with glass dipped in sugar. Bake 10 minutes at 350°. Makes 10 dozen.
Blend together with mixer. Stir in pecans. Pour into pie shell. Bake at 375° for 50 to 70 minutes until set.
Hash beans. Place beans in large kettle and cover with water to 2 inches deep. Add salt. Soak overnight. Drain next day and add 2 quarts of fresh water. Add ham hocks or ham. Bring to a boil and simmer slowly for 3 hours. Add onion and tomatoes. Season with chili powder, lemon, salt and pepper. Remove ham meat from bone and return to soup. Simmer slowly for 1 hour or more. Serve with salad and crackers.
Combine all ingredients. Mix thoroughly. Pack into a greased loaf pan, 9 x 5 x 3-inches. Bake in a moderate oven at 350° for 1 hour and 15 minutes. Makes 8 servings.
Combine first four ingredients. Form balls and chill. Melt bark. Dip balls in bark and place on wax paper to harden. You may freeze.
Preheat oven to 350°. Combine yogurt, brown sugar and applesauce. Beat in eggs. Combine dry ingredients and fold into egg mixture. Stir in shredded zucchini. Bake 35 to 40 minutes at 350°.
Brown bacon in a skillet; then pour off most of grease. Remove bacon and cook onions in grease. Then add green beans, bacon, onions and sweet and sour sauce. Bake at 350° for 45 minutes.
Combine oil, onion and garlic in saucepan. Cook until the onion turns yellow and transparent, but not brown. Add remaining ingredients and simmer for 45 minutes. Use to baste either chicken or pork. Makes enough for 2 chickens or one pork loin.
Melt butter, peanut butter and chocolate chips. Pour over cereal. Shake in bag with powdered sugar.
In a Dutch oven add all ingredients except mustard and simmer covered 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving. Yield: 6 servings.
Separate eggs; beat whites stiff. Combine egg yellows, sugar, vanilla, lemon concentrate and orange juice. Add one fifth gin and beat. Add egg whites last. Combine 1/3 cup of mix, ice and 7-Up.
Combine all ingredients together. Place in a greased casserole dish. Bake at 250° for 15 minutes.
Grease 13 x 9-inch baking dish. Put in sliced apples. Cover with brown sugar and lemon juice. Mix flour, sugar, baking powder and salt; add beaten egg and mix until crumbly. Cover apples with this mixture. Drizzle melted oleo over all. Sprinkle cinnamon on top. Bake at 350° for 35 minutes.
Put the dry ingredients into an electric skillet. Set the skillet at 400°. Add the liquid ingredients and stir with a wooden spoon. Cook the mixture 7 to 8 minutes or until the dough pulls away from the pan.	Turn dough onto counter and knead as it cools. Add food coloring. Store in an airtight container until ready for use. This is great fun!!
Make or buy a graham cracker crust. Mix together pie filling, Eagle Brand milk, drained fruit cocktail and pudding.
Combine all dry ingredients. Add remaining ingredients; mix well. Spray muffin pans and bake at 400° for 14 minutes.
Mix first 3 ingredients. Cook until smooth and starts to boil. Remove from heat and add corn flakes. Put in buttered 13 x 9-inch cake pan. Cool and cut into bars.
Brown ground beef; drain. Add sauce, water, salt and sugar; cook together several minutes. Using a 9 x 13-inch pan, layer 1/3 sauce, 1/2 spaghetti, 1 cup cottage cheese and 1/3 Mozzarella. Repeat, ending with sauce and cheese. Cover with foil; bake at 350° for 55 to 60 minutes. Remove foil; let stand 10 minutes before serving. Serves 10 to 12.
Cook, peel, slice Zucchini. Cover bottom baking dish with croutons. Layer of Zucchini, 2nd croutons, cover with undiluted celery soup. Bake for 25 minutes at 350.
In a large skillet, fry sausage and ground beef together. Melt cheeses, on low heat, in slow cooker. Add sausage/beef mixture to melted cheeses. Add Ro-Tel tomatoes and cream of mushroom soup to mixture, stirring often. (Do not get cooker too hot, cheese will scorch.) When dip is completely mixed, serve with nacho chips. (Keep slow cooker set on low while serving to keep dip warm.)
In saucepan, combine cheese and 1/2 cup sour cream. Stir until cheese melts. Add cooked chicken and chiles to cheese mixture until heated.
Feed me (sourdough) every Wednesday and Saturday or I will die. Do not use me the same day you feed me. Take out what is needed before feeding. Never let the dough get down to less than one cup.
Beat on No. 8 speed on your mixer until fluffy and mixture will hold its shape, about 3 minutes.
Cut bacon slices crosswise into small pieces and brown in skillet. Do not drain bacon grease. Cut up onion and cabbage and add to bacon and drippings. Cook, covered, until cabbage is cooked thoroughly; add pepper, stir or turn frequently with spatula. Cook noodles until tender. Drain and mix with cabbage mixture. Serves 6. Can freeze.
Bring all to a boil except the cabbage, then simmer until vegetables are almost done. Then add cabbage and simmer until it's done. You can add any other fresh vegetables that you want. Can be frozen. Contains 0 fat and is low sodium.
Sift flour. Measure and sift with baking soda and cream of tartar. Cream shortening and sugar. Add eggs and milk. Add dry ingredients, dates, nuts and flavoring. Mix thoroughly and form into loaf. Chill overnight. Slice thin and place on well greased baking sheet. Bake in hot oven at 400° for 10 minutes or until delicate brown. Makes 100 cookies.
Cut up dried beef. Lay in bottom of ungreased baking dish. Wrap one piece of bacon around each chicken breast half. Place in baking dish on top of dried beef. Mix soup and sour cream together. Pour over chicken. Bake, uncovered, at 300° for 2 hours. Serve with rice.
Brown ground beef. Drain fat and set beef aside. In saucepan, over medium heat, combine Ro-Tel and chili. Butter or spray Pam cooking oil in bottom and sides of a 9 x 13-inch cooking dish.
Cut top crust of bread slices and arrange in a 9 inch baking dish and set aside. Whip together eggs and sugar. Then add in milk and vanilla. Pour over bread and then sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.
Boil chicken in water until done, about 1 hour. Remove from liquid and cut in chunks. Mix chicken and soups; put in a 9 x 13-inch pan. Make Stove Top according to directions. (I use broth from chicken instead of water.) Spread on top of mixture and bake at 375° for 40 minutes.
In large skillet, saut chopped onion, bell pepper and parsley in butter. Add Ro-Tel tomatoes, onion and cream of mushroom soup to the mixture. Stir in uncooked rice and season to taste (salt and pepper). Add shrimp and crabmeat to the mixture and mix well. Pour all into a greased 9 x 13 baking dish. Cover with foil and bake at 350° for 1 hour and 15 minutes. Stir after 30 minutes and finish baking.
Place pecans in 13 x 9 x 2-inch baking pan. Heat in 250° oven for 5 minutes. In a 2-quart saucepan, melt margarine over medium heat. Stir in corn syrup, 1/4 cup of the sugar and cinnamon. Stirring constantly, bring to boil over medium heat. Boil, without stirring, 5 minutes. Pour syrup over pecans, stirring constantly to coat evenly. Bake in 250° oven, stirring several times; immediately spread out on greased cookie sheets. Cool slightly. With 2 forks, separate pecans. Cool completely. Store in tightly covered container. Makes 3 cups.
Mix together and shape into a loaf. Put in loaf pan. Bake at 350° for 2 hour.
Dissolve Jell-O in 2 cups water. Add the marshmallows. After Jell-O starts to set, add sliced bananas and crushed pineapple (drained); allow to set. Cook together until thickened the sugar, flour, egg and combined pineapple juice and water to equal 1 cup. After mixture cools, add 1 package whipped topping and spread over set Jell-O. Sprinkle grated cheese on top.
Beat eggs lightly. Add sugar, flour, lemon juice and lemon rind. Pour over crust. Bake 20 more minutes at 325°. Cool and sprinkle with powdered sugar. Cut into squares.
Combine flour, salt, pepper, onion and thyme; coat venison. Melt butter; brown the venison. Place in baking pan.
Mix together and cover chicken or beef for a great barbecue flavor. Makes 1 cup.
Cook rice as directed on box. Brown sausage. Mix all ingredients together. Bake in 350° oven for 45 minutes.
Heat oven to 375°. In a 10-inch skillet, melt 1 tablespoon butter until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, 1 to 2 minutes. In a 2-quart saucepan, melt remaining 3 tablespoons butter; stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly, 30 seconds. Stir in milk. Continue cooking, stirring occasionally, until mixture comes to a full boil, 2 to 3 minutes. Boil 1 minute. Remove from heat. Stir in cream cheese, Mozzarella cheese and Parmesan cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, pepper and lemon peel. Stir cheese mixture into sauted vegetables. Pour into shallow 1 1/2-quart ovenproof casserole. Bake for 25 to 30 minutes or until bubbly. Sprinkle with remaining 1/4 cup parsley. Serve with French bread or crackers.
Combine egg white, cornstarch and soy sauce. Stir in pork cubes to coat. Combine Bisquick and water and stir into pork mixture. Fry each cube in deep oil. Drain and set aside. Season with salt and pepper.
Place graham crackers on a cookie sheet. Sprinkle with pecans. Boil butter, oleo and sugar 2 minutes, stirring constantly. Pour butter sauce over graham crackers and bake at 350° for 6 minutes. Let cool.
Mix first 3 ingredients together and pour into graham cracker crust. Freeze until firm; keep in freezer until ready to serve.
Melt margarine in large nonstick skillet over medium heat. Add potatoes and chili powder. Cook potatoes until tender, stirring occasionally.
Mix flour, salt, cocoa, sugar, milk and egg yolks. Heat in double boiler on medium heat until thick. Remove from heat. Add vanilla and butter. Pour into browned pie crust; top with meringue or Cool Whip.
Brown ground beef and drain off fat. Add remaining ingredients. Let simmer until all vegetables are cooked.
Thoroughly mix the ingredients, then add 1 1/2 cups of hot applesauce (unsweetened) in which you have dropped 2 teaspoons of soda. Bake at 350° for 45 minutes in a tube pan.
Combine thawed potatoes, 1/2 cup melted margarine, onion, soup, sour cream and cheese. Place in buttered 2 1/2-quart casserole. Drizzle melted 1/4 cup margarine over corn flakes. Sprinkle over potato mixture. Bake at 350° for 50 to 60 minutes.
Blend margarine, brown sugar, white sugar and flour to crumbs and reserve 1 cup for the top. To the remainder, add sour milk, soda, cinnamon, eggs and salt. Grease and flour 9 x 13-inch cake pan. Sprinkle 1 cup of chopped pecans in pan. Pour in cake batter, sprinkle reserved crumb mix over top. Bake at 350° for 25 to 30 minutes.
Boil and blanch spaghetti. Fry meat until brown. Remove from pan; fry onion and green pepper slowly in grease until tender. Mix all ingredients; add to spaghetti. Salt to taste. Mix well. Put into greased baking dish. Sprinkle top with grated cheese. Bake at 350° for approximately 1 hour.