HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind meat and onion together three times. Add egg, potatoes, seasoning and milk. Mix well and form into small balls. Brown on all sides in heavy skillet. Remove meat balls and add water and flour. Stir over low heat until thick. Place meat balls and gravy in casserole and bake 1/2 hour at 300°.
Heat oven to 375°. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.
Mix well. Pour into pie crusts. Pecans may be in batter or spread on top of pies. Bake until brown and firm, 30 or 40 minutes, at 350°, then reduce to 300° for 15 minutes until done. Makes 2 pies.
Mix ingredients together; shape into balls (about golf ball size). Brown in skillet, turning so not to burn. Drain and serve with sauce or gravy.
Combine water and sugar in a pan; boil for 5 minutes. Let stand and cool. Add lemon juice. Freeze in ice trays or mold 2 or 3 days in advance. When ready to serve, add ice mixture to the pineapple juice and ginger ale. Serves 30. Use medium punch bowl.
Pat dry rice in bottom of greased casserole. Lay chicken on top (I take off the skin). Sprinkle onion soup mix over it. Spread mushroom soup and drained mushrooms on the top. Pour milk over all ingredients and cover with lid or foil. Bake for 1 hour in a 350° oven. Serves 4.
Stir the first 4 ingredients together. Sift the next 5 ingredients together; add to mixture. Stir in zucchini and nuts or seeds. Bake at 350° for 1 hour. Makes 2 loaves.
Toss berries with sugar and lemon juice. Place in baking dish. Dot with butter. Combine biscuit mix, melted margarine, egg and milk. Mix lightly with fork. Drop dough over fruit. Bake 30 to 35 minutes in 400° oven in a 10 x 6 1/2 x 2-inch pan. Serve warm.
Combine the sugar, cinnamon and milk. Let boil on low heat 5 minutes, stirring occasionally. Add the nuts and stir just until they are well coated. Pour onto waxed paper and quickly separate the nuts with two forks. Store in airtight container. Great to give as a homemade gift.
Mix and pour into well-greased baking pan and sprinkle batter with brown sugar, coconut and nuts. Bake at 350° for 45 minutes.
In heavy saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat and add butter and vanilla. Cool slightly. Arrange sliced bananas on bottom of pie shell. Pour filling over bananas; cover them. Chill 4 hours or until set. Spread whipped topping on pie. Makes 6 to 8 servings.
Melt butter, cream cheese, milk and pepper over medium heat until creamy. Pour corn and cream cheese mixture in dish and bake at 350° for 20 minutes.
First Layer: Melt the margarine in a 13 x 9-inch pan in the oven. Add 3/4 cup chopped nuts (sprinkle evenly in the bottom of pan). Bake for 15 minutes at 325°. Cool.
Cook the sugar, salt, cornstarch and water until thick. Add Jell-O and few drops of red food coloring. Partly chill. Pour fresh strawberries (capped and washed) into baked pastry shell. Pour cooked mixture over berries. Chill well. Top with whipped cream.
Sift dry ingredients together. Blend egg, milk and salad oil. Add dry ingredients all at once to wet ingredients and mix until moistened. Stir in apple strips.
Melt margarine and saute onion and peppers. Add tomatoes, salt, pepper and sugar. Add rice and simmer 5 minutes. Let stand 5 minutes.
In large pot, bring water, salt and sugar to a boil. Remove from heat. Add torsk. Cover and let stand for 15 minutes. Drain carefully. Pat torsk dry with paper towel and place on foil-lined broiler pan or 15 x 18-inch jelly roll pan. Butter generously and sprinkle with paprika. Broil 3 to 4 inches for 5 to 10 minutes, until lightly browned. Serve immediately with melted butter. Makes 6 to 8 servings.
Place the veal steak in a greased baking dish. Season with salt and pepper. Put pats of butter over the steak. Mix the flour, eggs, baking powder, pinch of salt and milk to make a thin batter. Pour over the steak and place in a hot oven. Bake for 1 hour at 350° until brown. Cut into squares and serve.
Combine all ingredients except cheese. Pour into a 9 x 13-inch baking dish. Bake at 350° for 1 1/4 hours. Uncover and sprinkle cheese on top. Bake for 15 minutes longer or until cheese is melted. Makes 6 to 8 servings.
Mix all ingredients together, put by spoonfuls onto greased cookie sheet. Bake 10 to 15 minutes at 400°.
Mix together shrimp, crabmeat, potatoes, salt, pepper, egg, parsley and lemon juice. This should be a fairly dry mixture that can be easily shaped into a croquette. Refrigerate shaped croquettes at least an hour. Roll croquette in flour, then in seasoned bread crumbs. Heat fat to 375° in deep kettle. Put in a few croquettes so they will have room to brown evenly on all sides. Cook about 3 minutes each. Garnish with parsley and lemon. Makes 12 croquettes.
Mix the horseradish, lemon juice, vinegar, sugar and mustard in a small bowl and add a pinch of salt. Whip the cream until it is stiff and fold it into the other ingredients. Chill until needed. It is a good idea to chill horseradish sauce for at least 3 hours before serving. Serve with hot or cold roast beef. Makes 3/4 cup.
Cook beef in large skillet over medium high heat until browned, stirring to separate meat; drain fat. Add spaghetti sauce, tomato paste, mushrooms, onion and seasonings. Bring to a boil, stirring constantly; set aside. Combine cottage cheese, 1 cup Mozzarella cheese, Romano cheese, egg and spinach in medium bowl. Spoon 1 1/2 cups of meat sauce in bottom of 13 x 9-inch pan. Place a layer of noodles and 1/2 cheese mixture and pepperoni. Sprinkle with Parmesan cheese. Repeat layers of sauce, noodles and cheese mixture. Sprinkle with remaining Mozzarella. Bake in preheated oven 350° for 30 to 45 minutes or until bubbly. Let stand 10 minutes.
Mix cake mix, pecans, 1 egg and margarine together. Batter will be very stiff. Pat with your fingertips into a 9 x 13-inch pan and set aside.
Combine cheese spread and milk; mix well. Toss warm spaghetti with margarine. Combine all ingredients; mix well. Spoon into 2-quart casserole. Cover; bake at 350° until hot, 30 to 35 minutes. Stir before serving. Makes 6 servings.
Combine first 5 ingredients in food processor. Stir in remaining ingredients and store in refrigerator.
Cut shortening in dry ingredients as for pie crust. Beat together eggs, sugar, milk and flavoring. Stir into dry ingredients and chill overnight. Roll out and cut in favorite holiday shapes; Christmas, Easter, Valentines, etc. Bake 10 to 12 minutes in 350° oven.
Preheat oven to 325°. Melt margarine. Combine with flour and pecans. Press in bottom of a 9 x 13-inch pan. Bake 20 minutes. Cool. Combine cream cheese, powdered sugar and 1 cup topping. Spread over cooled crust. Combine instant pudding with milk. Spread over cream cheese mixture. Spread balance of topping over pudding.
Let raise twice in pan. Put in bread pans and let raise. Bake at 350° for 1 hour.
Brown hamburger meat and onions. Following directions on pkg add taco seasoning mix. Spread cream cheese on the bottom of a 9x13 dish. Mix salsa, olives, chili powder, pepper and part of the cheese. Then add this mixture to the meat. Pour over the cream cheese. Sprinkle the rest of the grated cheese on top. Bake 45 minutes at 350 degrees.
Saute onion and green pepper. Brown hamburger. Cook spaghetti; drain. Put in casserole dish, then top with hamburger, onion, green pepper mixture. Mix cream of mushroom soup with milk and pour over hamburger. Then sprinkle Mozzarella cheese on top.
Mix Jell-O and water. Add sherbet and stir until melted. Add pineapple and oranges. Pour into mold.
Boil first 6 ingredients together until onion is transparent. Add potato buds, making a very stiff mashed potato mixture. Add sour cream and cheese; combine well. Pour into buttered casserole. Bake 45 minutes at 350°.
Put in an oblong baking dish or crock-pot the cut up steak. Put on top of steak the cut up onion, green pepper, salt and pepper. Then put the whole jar of sauce on top of the mixture. Cover and bake 2 hours at 350° or in the crock-pot for 4 hours. Good, easy, delicious and tender.
Mix salad dressing, sugar and water together. Sift dry ingredients; combine with mixture; then add vanilla. Bake in moderate oven until done, 350°.
Spread sliced tomatoes with mustard. Place one thin slice cheese and cracker crumbs sauteed in butter on top. Bake 5 to 10 minutes at 300°. Put under broiler for a short time before serving.
Saute celery and onion in margarine. Add other ingredients; mix well. Bake at 325° for 30 minutes.
In a bowl mix all ingredients two minutes. Pour into 13 x 9 pan. Bake at 350° for 75 to 80 minutes or until toothpick inserted in center comes out clean.
Toss apples with 1/2 cup of white flour and set aside. In mixing bowl, combine white flour (remaining), whole wheat flour, 1/2 cup brown sugar, baking powder, salt and 1/4 teaspoon cinnamon. Add oil, milk and egg whites; stir until all ingredients are moistened. Stir in apples. Pour batter into a 10-inch round baking pan (nonstick). Take the remaining brown sugar and cinnamon and sprinkle over coffee. Bake at 400° for 30 minutes or until done.
In bottom of baking dish, pour 1 can chicken and rice soup over uncooked rice. Prepare pork chops for cooking. Place pork chops over rice. Sprinkle paprika over pork chops. Scatter mushrooms over rice and pork chops. Bake in 350° oven for 30 to 45 minutes or until done.
Mix together and pour in graham cracker pie crust. Chill and serve. Makes 2 pies.
Roll each wiener in a tortilla and place in bottom of well oiled baking dish. Blend chili, onion and tomato sauce and pour over wieners. Bake at 375° for 30 minutes. Remove and sprinkle with cheese.
Cream sugar and butter real well. Blend in other ingredients. Pour the filling into two uncooked pie shells and bake at 350° until firm. This recipe makes two large pies.
Bring crushed pineapple and sugar to a boil. Add Jell-O, cream cheese and apricot nectar. Pour in 8 x 14-inch dish. When partially set, fold in pecans, celery and Cool Whip. Return to refrigerator to set. Makes a large dish.
Place all ingredients in an ungreased 9 x 9 x 2-inch pan. Stir with a fork until completely mixed. Bake 25 minutes at 375°. Cool in pan on rack. Frost as desired.
Preheat oven to 350°. In a medium saucepan, melt butter and saute almonds until golden. Stir in soup mix blended with flour and milk. Bring to a boil, then simmer, stirring constantly, until sauce is slightly thickened, about 5 minutes. In a greased 1 1/2-quart casserole, layer 1 cup potatoes, 1 cup chicken and 1 cup carrots. Pour 1/2 sauce over layers. Repeat with remaining potatoes, chicken and carrots. Top with remaining sauce. Bake for 30 minutes, or until thoroughly heated.
Mix honey, rice cereal, dry milk and peanut butter into bowl. Stir with wooden spoon until well mixed. Spread coconut on waxed paper. Shape mix into small balls and roll in the coconut on all sides. Place on cookie sheet. Put in refrigerator for 1/2 hour and serve.
Cream sugar and butter. Add the rest. Press with hands into an ungreased 10 x 15-inch pan. Sprinkle with colored sugar or chopped nuts. Bake at 350° for about 15 minutes or until dough springs back when lightly touched with fingers. Cut while warm in pan.
*Buttermilk can be made by adding 1 tablespoon of vinegar to milk.
Mix all ingredients together and beat well. Bake in 2 (9-inch) pans at 350° for 35 minutes.
Place a small amount of cooking oil into a frying pan. Place uncooked rice, onion and green pepper in pan also. Fry on medium high heat, stirring constantly, until rice turns a white color. Add cut up, canned tomatoes, water and spices; stir and simmer, uncovered, on medium heat until rice is tender, approximately 20 minutes.
Thoroughly cream butter and sugar. Add eggs and vanilla and beat. Sift dry ingredients 3 times. Add to creamed mixture. Stir in nuts. Shape dough into rolls. Wrap in wax paper and chill overnight. Slice thinly and bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Makes 4 dozen.
Mix sugar, cocoa and flour. Beat egg yolks slightly. Add egg yolks and milk to dry mixture in heavy pan. Mix until free of lumps. Add margarine in small pieces. Cook until thick, stirring constantly. Pour into baked pie shell. Spoon pie filling over pie.
In a large bowl, combine all ingredients except beets. Mix well. Add beets; toss to mix. Serve chilled with grilled meats and sandwiches.
Combine sugar, shortening and egg, then dry ingredients, milk, vanilla, rhubarb and nuts. Sprinkle with topping.
Combine first 7 ingredients; mix well and place roast in a shallow dish. Pour marinade over roast. Cover; marinate for 24 hours in refrigerator, turning once. Bake roast in marinade at 350° for 2 hours. Remove roast to serving platter. Serve with pan drippings. Makes 6 to 8 servings.
Partially freeze steak; slice across grain into 3 x 1/4-inch strips. Set aside. Combine soy sauce, sherry and garlic. Mix well. Add steak and marinate for 30 minutes.
Saute garlic in 2 tablespoons of olive oil until fragrant. Add onions, carrots and chopped spinach leaves. Toss and saute until al dente; remove from pan. Mix ground beef mixture (3 tablespoons Parmesan cheese, 3 tablespoons bread crumbs, parsley and egg). Form into small meat balls. Brown in pan with remaining tablespoon of olive oil. When brown on all sides and firm, add vegetables, cooked noodles and chicken broth. Simmer for about 45 minutes. Garnish with Parmesan cheese.
Grease a 9 x 13-inch baking dish. Preheat oven to 350°. Cream butter and sugar in large bowl. Beat in eggs one at a time. Stir in lemon juice, vanilla and almond extract. Blend in flour. Pour half of batter in prepared dish. Top with cherry pie filling, then pour remaining batter over. Bake until golden and firm to touch. Cool slightly in pan. Cut into squares. Serve warm or at room temperature. Makes about 12 servings.
Boil milk, butter and sugar (stirring constantly) over medium heat to 236° to 238° (use candy thermometer), then remove from heat. Add Marshmallow Creme and morsels. Stir thoroughly. Add extract flavorings. Stir again. Pour into an ungreased pan, preferably 11 x 15 x 1/2-inch. Let cool and harden for 8 to 12 hours. Cut into desired size pieces. Makes about 3 pounds.
Mix 1 cup margarine and 1/4 cup cocoa. Add sugar, water, flour, eggs, 1/2 cup milk, soda and vanilla. Mix well. Pour onto greased jelly roll pan. Bake at 325° for 25 to 30 minutes. Cool.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour; measure. Add salt and soda to flour; sift again. Add dry ingredients to creamed mixture, adding sour cream. Add thawed coconut, mixing well. Pour into greased and floured tube pan. Bake at 325° until done (about 1 hour and 15 minutes) or until toothpick inserted into cake comes out clean.
Heat oil in skillet. Add cauliflowerets and cook, covered, over low heat 10 to 12 minutes, stirring occasionally. Add frozen peas, salt and pepper. Cover and cook 10 minutes longer, separating peas with fork if necessary. Stir in chopped pimiento. Season to taste with salt and pepper. Makes 8 servings.
Bring syrup to a boil. Slice and pack pickles in jars. Add 1/2 teaspoon dill seed to each quart. Pour syrup over pickles. Process 5 minutes in boiling water after boiling point is reached. Yields 6 to 7 quarts.
Boil chicken. Cut up and place in 8 x 12 casserole dish. Mix together soup and sour cream. Pour over chicken. Crush up Ritz crackers and put on top. Cook 30 minutes on 350 degrees.
Cook cauliflower in boiling salted water for 10 minutes. Drain and arrange in shallow baking dish. Combine soup, milk, cheese, salt and pepper; mix well. Pour over cauliflower. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Heat oven to 400°. Beat eggs with fork. Stir in oil, vanilla and rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt. Stir into oil mixture. Drop by teaspoonfuls about 2 inches apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 minutes or until a delicate brown. Remove from baking sheet immediately. Makes about 4 dozen.
Cook for 15 minutes until boiling the peaches, pineapple and sugar. Then add peach jello. Place in clean jelly jar and seal with lids or paraffin wax.
In a black skillet, put margarine. Let melt over low heat. When melted, add a little flour and sausage patties, that have been cooked, drained and chopped, but do not let flour brown. You want this to be a white gravy. Mix and add half water and milk to make gravy as thick or thin as you like. Add salt and pepper to taste.
Add to cooked carrots, chopped pepper and sliced onions. Combine remaining ingredients and pour over carrots while still warm. Marinate for 24 hours in refrigerator.
Preheat oven to 350°. Mash bananas with fork. In a mixing bowl, combine bananas, sugar, eggs, shortening and vanilla. Mix well. Add the flour, soda, salt and last, add the sour milk. Pour batter into greased loaf pan. Bake for 45 minutes.
Cover wheat with water at least 15 minutes. Drain and squeeze out excess. Chop vegetables fine. Salt and pepper to taste. Mix with wheat. Stir in 1 1/2 cups Kraft Zesty Italian dressing. Refrigerate at least 4 hours. Keeps well several days. Serves 6 to 8.
Cream butter and sugar until fluffy. Mix in molasses, egg and vanilla. Mix together flour, soda and salt. Add to butter mixture. Mix well. Stir in pecans. Refrigerate dough for 3 hours.
Beat eggs, oil and sugar together. Add remaining ingredients. Spread in 12 x 17 x 1-inch jelly roll pan. Bake at 350° for 25 minutes.
Cook limas according to package directions; add soup, cheese and pimentos. Place in casserole. Cover with chips. Bake at 350° for 30 minutes. Makes 4 servings.
Combine margarine and softened cream cheese, mixing until well blended. Add flour; mix well. Chill. Divide dough into 24 balls. Press into miniature muffin pan. Fill each cup 3/4 full of brown sugar mixture. Bake at 325° for 25 to 30 minutes or until lightly browned. Cool 5 minutes. Remove from pan. Makes 2 dozen.
Put dill in jars (the amount you like). Place nice pickling size cucumbers in jars. Heat water, vinegar and salt to a boil. Pour over cucumbers. Set in hot water bath just long enough for cucumbers to change color and hot enough to seal.
In a large saucepan or skillet, saute onions in oil, then add balance of ingredients. Cook until rice is cooked. Cool before using.
Mix all dry ingredients and store in a tightly covered jar. When ready to use, put one heaping tablespoonful in a cup and fill with boiling water. Stir and serve.
In medium bowl, sprinkle 1/4 cup sugar over peach slices; let stand an hour.
Cream the cream cheese and add remaining ingredients. Mix well. Spread on slices of bread and cut into desired shapes. Chill until ready to serve.
Mix together the sugar and peanut butter. Mix together egg and vanilla. Then mix with sugar and peanut butter. Ball 1 teaspoon dough and then press with fork. Bake at 350° until brown.
In skillet, cook beef and onion until meat is brown and onion tender; drain. Stir in beans, first 1/2 teaspoon salt and the pepper. In another skillet, heat oil. Quickly dip tortillas in hot oil just until softened. Place 1/3 cup meat mixture on each tortilla. Top each with chopped tomato; roll tightly. Place, seam side down, in 13 x 9 x 2-inch baking dish. Melt butter or margarine; stir in flour and seasonings. Add milk and enchilada sauce. Cook and stir until boiling; boil 1 minute. Stir in remaining ingredients. Pour over tortillas. Bake in 350° oven for 30 minutes. Makes 6 servings.
In a 9 x 13-inch pan, combine first 4 ingredients. Melt margarine and drizzle over mixture and mix well. Sprinkle taco seasoning mix evenly over mixture and mix well. Bake in 300° oven for 30 minutes, stirring every 10 minutes. Makes about 7 cups.
Mix cream cheese and marshmallow cream until well blended. Refrigerate. Serve with assorted cut-up fruit, pound cake or cookies.
Combine dry ingredients; stir in nuts. Set aside. Combine other ingredients. Add to dry mixture. Stir until moist. Grease and flour 2 loaf pans or glass baking loaf pans. Bake at 350° for 1 hour and 5 minutes.
In a large saucepan, brown the sausage, peppers and onion; drain. Stir in remaining ingredients, except macaroni and cheese. Cover. Simmer for 15 minutes. Stir in macaroni; cover and simmer for 10 to 12 minutes, until macaroni is tender. Top individual servings with Mozzarella cheese.
Combine all ingredients and pour in unbaked pie shell. Bake at 300° for 1 hour.
Mix and cook until thick. Pour over meatballs in casserole dish. Cover. Bake 1 hour in 350° oven.
Mix sugars, margarine, vanilla and eggs. Mix well. Add dry ingredients; mix well. Add coconut. Drop by teaspoon on greased cookie sheet. Bake 8 to 10 minutes at 350°.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes or until slightly thickened.
Cook noodles in boiling salted water until tender. Drain. Pour in greased, 3-quart casserole. Add other ingredients in order given. Cook at 400° for 40 minutes. Serves 6 to 8.
Mix. Pour into large casserole. Sprinkle some of grated cheese on top. Bake about 45 minutes. Check occasionally to see that it is not burning on top. Sometimes I place a piece of foil over it toward the end of the cooking period.
Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 x 8-inch pan.
Mix all ingredients and 1 can of water. Place 1 pie crust in skillet and pour ingredients in and place other pie crust on top. Bake 45 minutes at 375° to 400°.
Preheat oven to 350°. Put chicken in pan with about 1/2 to 1 cup of water in bottom. Cook 45 minutes to 1 hour. When done, squeeze lemon all over.
Grease 9x13 dish. Layer bread and other ingredients. Pour egg and milk mixture over. Refrigerate overnight. Remove 30 mins. before baking. Bake 350° for 35 mins. Great with coffee cake and fresh fruit.
Wash and dry chicken breast. Then cut into bite-size chunks. In a shallow bowl, mix flour, salt, and pepper. Dredge chicken in flour mixture. In small bowl, place milk and egg and beat together. Dunk chicken nuggets in milk/egg mixture. Then roll in breadcrumbs. At this point, you can freeze the nuggets.
Brown hamburger meat and onion in pan. Sprinkle in garlic salt to taste. Drain grease from meat. Melt Velveeta cheese in microwave. Put hamburger meat, cheese, taco sauce, water and chili in crock-pot. Heat on high until hot. Lower heat to keep warm. Serve with nacho chips or your favorite. Would be great on a baked potato.
Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. Place peppers in large kettle with 2-quarts salted water. Bring to boiling; cover, reduce heat and simmer 5 minutes. Drain peppers; set aside. In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes. Preheat oven to 350°. Meanwhile, in large mixing bowl, combine remaining salt and pepper and Worcestershire. Beat with spoon to blend. Add chuck, rice and 1 cup of tomato mixture, mixing well. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers. Bake, uncovered, 1 hour. Makes 6 servings.
Drain potatoes; mix all ingredients in blender. Pour in buttered casserole dish with topping and bake in 350° oven for 30 to 40 minutes.
Crumble yeast into a bowl and add milk or sprinkle dry yeast over milk. Let stand until yeast is dissolved. Meanwhile, beat dissolved yeast. Add flour gradually and beat at least 10 minutes. Cover bowl with damp cloth and let stand in warm place until doubled (2 hours). Turn onto a floured board and knead for a minute. Roll or pat out 1/4-inch thick. Cut into diamond shapes. Dip each piece in melted butter and place in layers in buttered 8 cup ring mold or buttered casserole. Let rise until double (1 hour). Bake at 400° until brown and then reduce heat to 350° and bake 40 to 50 minutes. If top too brown, put sheet of foil on top. Turn on platter. Serve hot.