HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, vinegar, salt, garlic salt and pepper in order given. Pour liquid over vegetables and toss. Chill for several hours.
Brown meat and 1/4 cup onion. Stir in catsup, chili powder and salt. Mash in beans with liquid. Heat. Garnish with remaining chopped onion, cheese and olives. Serve hot as a spread with corn chips or tortilla chips.
Drain liquid from the 3 cans of beans and put in large rectangular (glass) baking dish. To beans, add dry mustard, ketchup, maple syrup (and optional diced green pepper, if desired). Mix well. At this point, lay slices of cooked bacon strips on top of beans, if desired. Line up cocktail franks like little soldiers.
Cream butter and sugar until light and fluffy; add oil and beat. Add eggs all at once and beat again. Mix baking powder with flour, adding dash or so of nutmeg. Add cognac to creamed butter mixture, then start adding flour and milk.* Brush tops of cookies with egg wash and sprinkle them with sesame seed. Bake at 350° for about 20 minutes or so.
Place soup, mayonnaise and curry powder in a 2 quart casserole and mix well. Add frozen vegetables. Do not cook, just break	apart.	Add chicken or turkey. Spread cheese on top and then cornflakes, margarine and parsley. Microwave for 35 minutes on	Medium. (In regular oven, bake at 375° for 45 minutes.)
Mix butter and graham cracker crumbs together. Press into 9 x 13-inch pan. Spread chocolate chips over graham cracker crust. Spread coconut over chocolate. Pour Eagle Brand milk on top of chips and coconut. Bake at 350° for 30 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. About 4 minutes before pasta is done, add peas. Drain.
Place corned beef in pot. Cut oranges and lemons into thick slices and place around meat. Pour whole box of pickling spice on top of meat/fruit mixture. Cover meat with water. Add black pepper. Cover tightly; simmer for 2 1/2 to 3 hours. Remove meat from broth; cool slightly. Slather with mustard, then pat on brown sugar. Brown in oven for 30 minutes at 325°. Remove and cool. Serves 20 to 25 if sliced thin for sandwiches.
Boil together sugar, vinegar, celery seed and dill seed. Pour over kraut and other vegetables while liquid is hot. Stir well. Refrigerate until cold.
Melt butter and chocolate chips. Stir in flour and milk, nuts and vanilla. Take about a tablespoon of dough and wrap around hug. Bake at 350° for 6 to 8 minutes. Melt the white chocolate and strip on top of each cookie.
Spread potatoes evenly in shallow baking dish. Scald milk with butter, salt and pepper. Sprinkle onions and cheese over potatoes; pour on milk and seasonings. Cover and bake for 25 minutes at 350°.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter into greased 13 x 9-inch pan. Bake 10 minutes.
In large bowl, combine flour, oats, sugar (3 tablespoons), baking powder, baking soda, cinnamon and salt. Add chocolate chips. In small bowl, combine eggs, oil, applesauce and vanilla and mix remaining sugar until well blended. Add to flour mixture and stir until dry ingredients are just moistened. Spoon into paper lined microwave-safe pans, filling each about 2/3 full. Microwave on High power for 2 to 3 minutes. Sprinkle with confectioners sugar.
Wash and slice the squash. Put corn meal into Ziploc bag. Dip the squash into combined egg and milk mixture and fry them slowly in grease. You don't want the grease too deep, just enough to cook the squash on both sides; repeat each thing over, adding grease before each frying.
Sift together flour, soda, salt and spices. Cream shortening and sugar. Add eggs, beating thoroughly. Add dry ingredients, stirring well. Add milk. Fold in bananas, nuts and vanilla. Bake in 9 x 13-inch or 3 (9-inch) cake pans, greased and floured. Bake at 325° to 350° for 25 to 35 minutes.
Brown ground beef and onion. Add to tomato sauce and Ragu meat sauce in saucepan. Add garlic salt and salt and pepper, then add 8 ounce can of water. Cook 1 1/2 hours until it is cooked down. Serve with long spaghetti.
Boil, bone and halve chicken breasts. Place on bottom of greased, large glass baking dish. Top with shrimp and artichokes. Saute onions and mushrooms in 2 tablespoons butter. Spread over chicken mixture. Melt remaining 5 tablespoons of butter and add flour. Whisk and cook for 1 to 2 minutes. Slowly add warmed milk, stirring constantly. Cook until smooth and thick. Stir in tomato paste, Worcestershire sauce and wine. Pour over chicken mixture and sprinkle with grated cheese. Bake at 350° for 45 minutes. Yields 8 servings.
Melt butter; cool. Beat eggs, extracts, sugar and cooled butter together. Add flour and baking powder. Mix until smooth; batter will be very soft. Spoon 1 teaspoon batter to the iron at a time. Makes about 8 to 10 dozen pizzelles.
Just stir until ingredients are mixed. Bake at 375° for 23 minutes in a 2-quart greased baking dish (metal pan may vary). Ice while hot with white Butter Icing.
Mix yeast, sugar and warm water in a large bowl. Let stand for 30 minutes. Add beaten eggs, salt, flour and butter. Mix well. Let stand over night. (DO NOT REFRIGERATE.)
In a skillet, brown beef; drain. Stir in spaghetti sauce. Cook over medium heat for 5 to 10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake at 375° for 15 to 17 minutes or until golden brown. Sprinkle with cheese. Bake 3 minutes longer.
Cut chicken into chicken fingers. Brown in oil. Add vinegar and broth, cook 15 to 20 minutes, until done, uncovered. Make sauce with cream and flour. Add to chicken; cook until slightly thickened, about 10 minutes. Serve warm. May garnish with berries.
Mix onion, pepper, chili powder and Worcestershire sauce together in small bowl. Pour hot vegetable oil over this and then add to other ingredients. Sprinkle bread crumbs over top of casserole. Bake at 300° approximately 30 minutes.
Mix sugar, lemon rind and cornstarch. Beat in egg yolks. Add to boiling water. Bring to boil; boil 4 minutes, stirring constantly. Pour into pie shell and top with beaten egg whites.
Pare, core and slice apples. Put in greased 11 x 7-inch baking dish. Pour orange juice over apples. Combine 1/2 cup sugar and cinnamon; sprinkle evenly over apples. Combine flour, 1/2 cup sugar and salt. Cut butter into dry ingredients until mixture is crumbly. Spoon over apples. Bake at 350° for 45 to 60 minutes. Enjoy.
Mix dry ingredients. Add buttermilk and mix well. Knead lightly on floured board. Shape into 1 round of 7-inches. Place on lightly oiled baking sheet. Mark top with a cross. Bake in top 1/3 of the oven at 400° for 45 minutes or until bottom sounds hollow.
Mix in bowl, flour, sugar and salt. Mix in saucepan, margarine or butter, cocoa and water. Bring to a boil. Add to mixture in bowl and beat well. Add sour cream, eggs and baking soda. Beat well. Bake at 375° for 15 minutes in an 11 x 17-inch jelly roll pan (shallow).
Cook and cut up chicken in fairly large pieces. Cut up cheese. Cook broccoli according to directions.
1st Layer: Mix first 3 ingredients and press in a 13 x 9 pan. Chill. Save a few crumbs for topping.
Dissolve yeast in warm water in a large bowl and let stand 5 minutes. Melt shortening in microwave and mix with buttermilk. Add to yeast mixture.
Spray a 2-quart dish with Pam. In a large bowl, combine soup, broth, onion, celery and chestnuts. Stir to blend. Add chicken, noodles and nuts. Pour into baking dish. Top with Durkee French fried onion rings and bake at 350°, uncovered, for 45 minutes.
Microwave broccoli on High for 5 minutes. In baking dish, add rice, onion, milk, soup, chicken and half of the cheese to broccoli. Mix well. Sprinkle remaining cheese over top and bake at 350° for 40 minutes or until bubbly.
Melt butter. Add onions and saute. Brown meat. Add rest of ingredients and cook for 45 minutes over low heat covered. Serve in deep bowls topped with toasted French bread.
Mix cocoa and sugar together in pan. Add vanilla, butter and 1/4 cup milk and boil 1 minute. Set aside to cool. Beat pudding and 3 cups milk until pudding begins to thicken. Add Cool Whip. In 9 x 13-inch pan, layer graham crackers, pudding mixture, crackers, pudding mixture and crackers. Pour icing over top. Refrigerate. Serves 10 to 12.
Put slices of bread in greased casserole. Pour eggs, milk, pepper and mustard over bread. Refrigerate overnight. Saute sausage, onion and mushrooms. Bake eggs and bread at 350° for 20 minutes. Add sausage. Layer cheeses and chips. Bake 30 minutes more. Pass the picante.
Saute onion and celery until well cooked. Simmer first 5 ingredients for 10 minutes. Blend well in blender. Add milk, salt and pepper to taste and reheat for about 10 minutes. Serves 4.
Place all in bowl; stir. Use the milk to make a batter thin enough to pour. Heat skillet to 350° (electric skillet best). Melt 1/4 slice margarine in hot skillet, then pour in 1/2 cup batter to make large pancake. (Big spoon size nice about 4 to regular skillet.) Watch as bubbles form, then turn. Brown well on both sides.
Cook frozen vegetables. Place artichoke hearts in bottom of a buttered 2 1/2-quart casserole. Combine cream cheese, butter and lemon juice. Add spinach to cheese mixture and put in casserole. Put croutons on top and cover. Bake at 350° for 25 minutes.
Grind everything and mix. Bring to a boil. Simmer until thick. Pack in hot canning jars. Put on hot lids and rings; hot water bath for 10 to 15 minutes.
Combine Crisco, butter and water; bring to a rolling boil. Add flour, all at once, stirring until mixture leaves the sides of the pan and forms a ball; cool slightly. Add eggs, one at a time, beating well.
In blender, set on stir, dissolve Jell-O in 2 cups boiling water. Add 1 cup cold water, tomato soup, vinegar and chili sauce; blend. Add cream cheese, one cube at a time, while blending.
In 4-quart saucepan, over high heat, heat sugar, vinegar, turmeric, celery and mustard seed to boiling, stirring often. Add cucumbers and onion. Heat to boiling. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Store in covered glass container in refrigerator and use within one month. Makes about 3 1/2 cups.
In a large bowl layer the following ingredients: head of lettuce (broken into bite-size pieces), head of broccoli (cut into bite size florets), onion (sliced into small pieces), spread mayonnaise over top of onion, sprinkle sugar on top of mayonnaise, shake Parmesan cheese over top of sugar, crumble bacon on top. Refrigerate in layers overnight. Mix ingredients together right before serving.
Cut elephant into bite-size pieces. This will take about 2 months. Add enough water for brown gravy. Cook for about 4 weeks at 465°. This serves 3,800 people. If more are expected add the 2 rabbits, but only if necessary, because most people don't like hares in their stew.
Line 15 x 10-inch jelly roll pan with foil. Grease foil. In medium bowl, combine condensed milk, 2 egg yolks, coconut, nuts, margarine and 1 teaspoon vanilla. Mix well. Spread in pan. In large bowl, beat 3 eggs at high speed until fluffy. Gradually beat in sugar, then beat 2 minutes. Add remaining ingredients, except confectioners sugar. Beat 1 minute. Pour evenly over coconut mixture. Bake 20 to 25 minutes at 350°. Sprinkle with confectioner sugar. Immediately turn onto towel. Peel off foil, begin at narrow end and roll up cake, jelly roll fashion. Place on serving plate, seam side down; cool. Sprinkle with additional confectioners sugar and drizzle with chocolate glaze.
Have butter very soft. Beat eggs lightly without separating and add sugar, Karo, butter and vanilla. Mix well; stir in pecans. Spread in pie crust. Bake for one hour in a 325° oven.
Cook over slow heat the sugar, cocoa, flour, syrup and milk until it forms a soft ball when tried in cold water. Stir only until sugar is melted. Remove from heat; add butter and vanilla. Let stand a few minutes. Beat until thick and creamy. Pour into buttered pan. Cut into pieces while still warm and soft.
Preheat oven to 425°. Place bread crumbs on sheet of wax paper. In shallow bowl or pie plate, beat mayonnaise and milk until smooth. Dip chicken breasts into mayonnaise mixture, then coat with bread crumbs. Grease a 13 x 9-inch baking pan. Place chicken in pan; bake for 10 minutes. Turn chicken over; bake for 20 minutes, until juices run clear. (Cooking time will vary, depending on size and thickness of chicken.)
Pour water over oats; let stand 20 minutes. Cream sugars and butter; add to oatmeal mixture. Beat eggs and add. Sift all dry ingredients. Add to oatmeal mixture and mix well. Add vanilla. Pour into prepared 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Boil all ingredients and cook for 3 minutes. Pour into buttered pan. Let cool and cut into squares.
Cream butter and sugar. Add remaining ingredients. Mix well. Drop 1/2 teaspoon on cookie sheet. Bake at 375°.
Pour rice in bottom of 9 x 12-inch pan. Sprinkle with 1 envelope Lipton onion soup. Add chicken pieces. Mix cream of mushroom soup with two cans of water. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 1/2 hours.
Melt and mix together chocolate chips, butterscotch chips and peanut butter. Keep warm. In another pan bring to a slow boil the butter, evaporated milk and vanilla pudding. Add the powdered sugar. Pour 1/2 the chips mixture into a buttered 9 x 13-inch sheet pan. Let cool. Pat the creamed mixture on top. Add the Spanish peanuts to the other half of chips mixture and pour on top. Refrigerate.
Cook onion in water until tender, about 5 minutes; drain. In a bowl combine eggs, bread crumbs, salt and pepper, oregano and hot sauce. Stir in onion, cheese and artichokes. Spread in well-greased baking dish (11 x 7 x 1 1/2-inch). Bake in a 350° oven for 17 to 18 minutes. (Test at this time, it may need longer.) Cut in 1-inch squares. Garnish with pimento strips, if desired. Good hot or cold. Makes about 60 small squares.
Heat oven to 375°. In a large bowl combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix cake mix, oranges, eggs and oil together and pour into greased pan(s). Best as a 2 layer cake. Bake at 350 degrees for 20 to 25 minutes.
Brown sausage, crumbling as you brown; drain. Mix together sausage, consomme, French onion soup and raw rice. Place in casserole and bake for 1 hour at 350°.
Combine 1 1/2 cups water with spaghetti sauce in bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce.
Brown meat; drain fat. Add the rest of the ingredients and mix well. Spread on rye rounds and warm in oven.
Mix ingredients and pour into 2 (9-inch) pie shells. Bake at 425° for 15 minutes, then at 350° for 35 minutes, until knife comes out clean.
Mix together in large bowl the sugar, oil, baking powder, cinnamon, vanilla, pumpkin, baking soda, salt and eggs. Add flour and nuts. Mix well. Grease and flour 5 mini pans. Bake at 350° for 50 to 60 minutes.
Heat oven to 375°. Lightly coat cookie sheet(s) with nonstick cooking spray. Stack tortillas and cut in 8 wedges (you'll have 48). Arrange wedges in a single layer on prepared cookie sheet(s). Lightly spray tops with cooking spray. Bake 9 to 11 minutes, until golden and crisp. Slide onto oven rack to cool.
Mix broken crackers and milk in mixing bowl. Allow crackers to take up milk. Add all other ingredients. Mix well. Shape into desired size loaf. Bake on broiler rack lined with foil. Pierce foil for fat to drop into pan. Bake at 350° for about 45 to 60 minutes.
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover; reduce heat and simmer for 30 minutes or until potatoes are tender. Place half of potato mixture in container of an electric blender or food processor. Top with cover and process until smooth. Add pureed mixture, chicken and milk to Dutch oven; cook over medium heat until thoroughly heated. Stir in pimento. Ladle soup into serving bowls. Top each serving with 2 teaspoons of sour cream, 2 teaspoons cheese and 1 teaspoon chives. Yields 8 cups.
Brown meat, onion and pepper; drain. Mix with remaining ingredients and let set overnight. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Use a 10 x 13-inch pan. Prepare cake mix according to package directions. Punch holes in hot cake with handle of wooden spoon. Pour Eagle Brand milk evenly over cake. Let cool completely. Spread caramel topping over cake. Spread Cool Whip over topping. Sprinkle crushed Twix bars over Cool Whip. Store in refrigerator.
Cook hamburger or ground turkey. Add spaghetti sauce, garlic and basil. Cover with Saran Wrap. Stir and cook on Full power 7 to 8 minutes, or until bubbly.
Stir well; roll out on breadboard. Heat vegetable oil to 380°; drop rolled and thin cut triangles into oil. Deep fry for 3 to 4 minutes.
Unwrap caramels and place in 2-quart casserole. Microwave at High for 1 to 1 1/4 minutes, stir well and add milk to caramels. Microwave at High 1 to 2 minutes, stirring every 30 seconds. Stir until mixture is smooth. Add pecans. Drop by teaspoon on buttered wax paper. Cool, cover and chill. Combine chocolate morsels and Crisco in 4-cup glass measure. Microwave at Medium 3 to 4 minutes or until morsels are softened; stir well. Dip caramel centers into chocolate; return to wax paper. Chill. Store candy in refrigerator. Yield: about 2 1/2 dozen.
Cook onions and ground beef until soft and browned. Crumble with a fork and stir in ketchup, mustard and soup. Heat until it bubbles and serve on buns.
Combine all ingredients except the cheese and mix well. In a flat casserole dish, layer corn mixture and cheese. Bake, uncovered, in a 350° oven for 30 to 45 minutes or until set.
Allow cream cheese to soften and place in middle of dish (or serving tray). Sprinkle drained crab meat over the cream cheese. Pour cocktail sauce evenly over crab meat and cream cheese. Serve with Ritz crackers.
Mix Butter Buds in water and heat over low heat. Add chicken bouillon. Add onion and saute until soft. Blend cornstarch with skim milk. Add evaporated milk and stir until well blended and slightly thickened. Add corn, crawfish, Worcestershire, Tabasco and salt. Cook over low heat for 40 minutes. Serves 6 to 8.
First layer: Crush wafers; mix with 1 stick of melted margarine and line bottom of 13 x 9 x 2-inch pan.
Preheat oven to 400°. In a large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes. Cool. Cut into squares.
Mix cream cheese and butter thoroughly. Add flour and work until smooth. Chill for at least 30 minutes. Roll to 1/8-inch thickness. Cut with biscuit cutter. Fill with 1 teaspoon filling. Press edges together with fork and prick top to release steam. Place on ungreased cookie sheet. Bake until lightly browned, about 15 minutes.
Pull chicken from bone and chop finely. Mix chicken, eggs, celery, onion and pimentos into large mixing bowl. Add seasoned salt, garlic and approximately 1/2 cup mayonnaise. Mix thoroughly.
In mixing bowl, combine chicken, 1/2 cup orange segments, water chestnuts, 2 tablespoons green onion and red pepper. Next, combine yogurt, banana, honey, lemon juice, vinegar, ginger and white pepper in blender. Puree until smooth. Pour over chicken; mix well and chill.
Spray a large nonstick skillet or electric frypan with cooking spray for no-fat frying. Spread meat in skillet; cook over medium heat until underside is brown. Break into chunks and drain fat. Stir in remaining ingredients. Cover and simmer 5 minutes. Uncover and continue to cook, stirring frequently until nearly all liquid evaporates. Serve with rice. Makes 4 servings.
In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups flour; beat on medium speed for 3 minutes. Add enough remaining flour to form a soft but sticky dough. DO NOT KNEAD. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Beat 25 strokes with a heavy spoon, turn onto a well-floured surface. Roll into a 16 x 12-inch rectangle. Combine pecans, butter, brown sugar and 2 tablespoons of flour with a fork; spread evenly over the entire surface of dough. Cut dough lengthwise into three strips. Roll up each strip jellyroll style, beginning at long end. Pinch edges and ends to seal. Place three rolls, lengthwise, diagonally, seam-side down, on a foil-lined baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Cool slightly on a wire rack.
Refrigerate overnight or for several hours. Form into ball. Roll in chopped parsley or chopped nuts. Spread on crackers.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil, water, yogurt, egg substitute and lemon juice. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seed. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Lemon Glaze. Cool completely on wire rack.
Mix all ingredients except flour and let set until dissolved. Add 3 1/2 cups flour, 1 cup at a time. Mix thoroughly. Knead until smooth. Put in lrg. greased bowl. Let rise 1 hour. Punch down and divide into 2 equal parts. Spread out on greased pizza pans or cookie sheets. Makes 2 pizzas or cut into pizza sticks. Bake at 425° for 15 minutes after putting toppings on, cheese last.
Mix ingredients thoroughly. Freeze. Add 2 liters chilled 7-Up or ginger ale when ready to serve. Remove banana mixture from freezer 3 hours before serving. Serves 30.
Peel sweet potatoes, quarter and cover or put enough water in them to cook until tender. Remove from heat and if there is any water left, drain it off. Mash and sweeten to taste. Crush enough corn flakes and add to potatoes to make them firm enough to handle. Form balls and put 1/2 of a marshmallow in center and cover completely. Roll in crushed corn flakes and brown in hot oil.
Grind pears through coarse food chopper; let drip until excess juice is removed. Grind peppers and onions; combine all ingredients. Bring to boil; cook 20 minutes. Fill jars and seal.
Cream 3 oz cream cheese with 3 tbsp milk until smooth. Spread in bottom of baked 8-inch pie shell. Press quart strawberries into cream cheese. Crush remaining half of berries with 1 cup sugar and 3 tbsp cornstarch. Cook until thick; add 2 tbsp butter. Cool; then spread over berries in w/and the cream cheese. Chill several hours.
Cream margarine, sugar, vanilla and eggs. Add flour to mixture. Spread 3/4 of the batter on the bottom of a 9 x 13-inch pan. Spoon on pie filling. Drop remaining fourth of batter on top. (It spreads as it bakes.) Bake at 350° for 35 to 40 minutes.
Sift flour, baking powder, tartar and salt; cut in shortening. Add milk. Mix until dough follows fork around bowl. Turn out on floured surface, knead gently and roll out. Cut and bake on ungreased sheet 12 to 15 minutes at 450°.
Saute bacon, hamburg and onions. In a large container combine all beans. Add mustard, ketchup, chili sauce, chili powder and molasses. Mix together with meat mixture. Bake at 350° until bubbly. Serves an army.
Cut up the potatoes and brown in a little oil. Put in a 9 x 13-inch pan. Saute the onion and green pepper. Place on top of the potatoes. Cut up the ham. Place on top of previous layers. Scramble the eggs, softly; don't cook dry, leave moist. Place on top of ham. Sprinkle the cheese on top. Refrigerate 12 hours or overnight. Bake at 325° for 45 minutes.
Combine oil and next seven ingredients in shallow baking dish. Add chicken making sure to coat both sides. Refrigerate 30 to 45 minutes, turning once. Prepare charcoal for grilling or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until completely cooked through. Makes 4 servings.