xiaoxl/recipe_data huggingface dataset:
Creamy Lasagna Casserole


Ingredients:
ground beef, tomato sauce, salt, pepper, cream cheese, sour cream, cheddar cheese, green onions

Directions:
In a Dutch Oven, cook beef over medium heat until no longer pink; drain.
Add the tomato sauce, salt, pepper and garlic powder.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes.
In a mixing bowl, beat cream cheese until smooth.
Add sour cream, 1 cup cheddar cheese, and onions, mixing well.
Spread about 1/2 cup meat sauce into two greased 8 inch square baking dishes.
Place 2 to 3 noodles in each dish, trimming to fit if necessary.
Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce.
Repeat layers twice.
Sprinkle 1/2 cup cheddar cheese over each.
Cover and freeze one casserole for up to 1 month.
Bake remaining casserole, uncovered at 350 degrees for 25-30 minutes until bubbly and heated through.
Leftover Surprise Recipe


Ingredients:
onion, garlic cloves, celery, carrots, chicken broth, barbecue sauce, salt, pepper

Directions:
In a bit of oil sauté onion, celery & garlic.
Cook carrots in a bit of water in the microwave.
Combine cubed pork chop, vegetables including water from carrots and 1/2 cup chicken broth.
Cover and simmer on Low heat for 30 minutes to combine flavours.
Add gravy and BBQ sauce, salt& pepper if necessary.
Simmer another 5 minutes.
Your meal is almost ready.
You can serve this with cooked rice,pasta  mashed potates on top or with it,on toast, in patty shell,bread crumbs and cheese to make it au gratin, pastry crust to make a pie.
Anything goes; it's your meal.
This casserole is for 2 but depending on what you have leftover the fridge you can add and reduce the amounts.
If you have leftover vegetables, use those instead of having to cook some.
Give this a try and let me know what other ideas you came up with.
Sauteed Carrots


Ingredients:
carrots, kosher salt, ground black pepper, unsalted butter, dill

Directions:
Slice carrots on the diagonal in about 1/4 inch slices.
In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook].
Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
Add dill or parsley.  Season with salt and pepper to taste and serve.
Cabbage-Filled Pastries


Ingredients:
onion, cabbage, brown sugar, lemon juice, dill weed, salt, pepper

Directions:
Heat oil in a large nonstick skillet over medium heat. Add onion, and cabbage. Sprinkle with brown sugar, lemon juice, dill weed, salt and pepper.
Cook, strirring frequently, about 8 minutes or until tender. Stir constantly toward the end of coooking time to keep vegatables from sticking. Remove from heat and let cool 5 to 10 minutes.
Preheat oven to 400 degrees. Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of wax paper several inches apart. With a rolling pin, roll biscuits  into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
Bake 8-10 minutes until golden brown. Serve hot or at room temperature.
Zucchini-Pineapple Loaf Cake


Ingredients:
eggs, sugar, vanilla, zucchini, crushed pineapple, flour, baking soda, salt, baking powder, cinnamon, nutmeg, raisins, currants

Directions:
Set oven to 350 degrees (second lowest rack].
Grease two 9 x 5-inch loaf pans, or mini loaf pans.
In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
Add the chopped nut and raisins; stir to combine.
Divide the batter evenly between two greased and floured 9x5 loaf pans.
Bake for 1 hour or until cake tests done.
Cool in pans for 10 minutes before removing.
Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
Bake at 350 degrees for 24-30 minutes.
Snickerdoodles


Ingredients:
shortening, cream of tartar, sugar, eggs, flour, butter, vanilla, baking soda, salt, cinnamon

Directions:
Mix shortening, butter, sugar, and eggs.
Add flour, cream of tartar, vanilla, soda, and salt.
Roll into balls the size of walnuts. Roll in mixture of 2 tbsp sugar and tbsp cinnamon.
Place on baking sheet and bake at 400°F for 8-10 minutes.
Chicken and Cheese Flautas


Ingredients:
flour tortillas, monterey jack pepper cheese, ground cumin, chunky salsa, sour cream

Directions:
Combine the chicken, cheese and cumin in a small bowl.
Place about 1/4 of the chicken mixture on each tortilla.
Top with 1 tablespoon salsa.
Roll tightly and secure with a toothpick; brush with oil.
Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted.
Remove toothpicks and serve with guacamole and sour cream if desired.
E.t. Brownies


Ingredients:
butter, eggs, sugar, vanilla, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350 deg. Butter a 13x9 pan and set aside.
In a saucepan over low heat (or in a microwave], melt together the 4 squares of chocolate and the butter . Remove from heat.
In a mixing bowl, beat together eggs and sugar. Add vanilla and pour in chocolate mixture; blend thoroughly.
In another bowl, combine the flour, baking powder and salt. Gradually add to chocolate mixture, beating well.
Stir in chocolate chips and a little over ½ the bag of Reese's Pieces. Spoon batter into prepared pan and bake for 30-40 minutes or until desired level of doneness (best if undercooked]. Before removing from oven, sprinkle tops of brownies with the leftover Reese's Pieces; bake another 5 minutes.
Remove from oven and let cool slightly before cutting into squares.
Chicken Korma a'la Eve


Ingredients:
onion, garlic, curry powder, flour, ground cinnamon, fresh coriander

Directions:
Heat oil in large wok or fry pan.
Fry onion until soft, add the garlic and the chicken until the chicken changes colour.
Sprinkle the curry and flour over the chicken.
Toss the chicken so that it is completely covered.
Add the cinnamon and cook for 1 minute.
Gradually add the stock, stirring well and season to taste with salt and pepper.
Simmer gently for 10 minutes until sauce thickens.
Remove pan from heat, stir in the yoghurt and coriander and serve immediately.
Serve with rice and chutney.
Bisquick Blueberry-Banana Muffins


Ingredients:
banana, milk, egg, Bisquick baking mix, sugar, ground cinnamon, frozen blueberries

Directions:
Preheat oven to 400 degrees.
Greae bottoms of 12 medium muffin cups.
Beat banana, milk, oil and egg slightly in medium bowl.  Stir in baking mix, sugar and cinnamon just until moistened, fold in blueberries.
Fill muffin cups about 3/4 full.
Bake 20 minutes or until golden brown.
California Snackers


Ingredients:
avocado, plum tomatoes, chunky salsa

Directions:
Cut avocado evenly into 18 pieces.
Cover each cracker with 1 tomato slice and 1 avocado piece; top with 1/4 teaspoons of the salsa.
Serve and enjoy! :D.
Grilled Asian Ginger Pork Chops
Category: world-cuisine
By Lakmini Ebbinghaus

Asian ingredients give these grilled chops lots of unique flavour. They can also be put in the oven and broiled.

Ingredients:
½ cup orange juice
2 tablespoons soy sauce
2 tablespoons minced fresh ginger root
2 tablespoons grated orange zest
1 teaspoon minced garlic
1 teaspoon garlic chile paste
½ teaspoon salt
6  pork loin chops, 1/2 inch thick

Directions:
In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally. Preheat grill for high heat, and lightly oil grate. Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

Prep time: 5 mins
Cook time: 10 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 136.3
Fat: 3.4 g
Saturated fat: 1.2 g
Carbohydrates: 4 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 21.4 g
Cholesterol: 61.4 mg
Sodium: 547.8 mg
Pasta With Spiced Tomato Basil Sauce


Ingredients:
plum tomatoes, basil, garlic, anchovy fillets, black olives, olive oil, parmesan cheese

Directions:
In a food processor 9or by hand, combine all the ingredients except the pasta.
(The sauce should remain chunky.].
Taste for seasoning, adding salt and pepper as needed.
Set aside.
Bring a large pot of water to the boil.
Add pasta and boil for 10-12 minutes or until"al dente".
Drain, reserving 1/3 cup of pasta water.
Place spaghettini in a bowl and immediately toss with pasta water and sauce.
For those who like it, serve with extra olive oil and Parmesan cheese.
Fruit Smoothy


Ingredients:
banana, fresh blueberries, fresh strawberries, low-fat plain yogurt, honey, wheat germ, mint

Directions:
Add all ingrediants to blender., Blend for 30 seconds on liquify or blend speed., Pour into stemmed or fluted glass., Garnish with mint., Enjoy!
Tomato Poached Pork (4 Ww Pts)


Ingredients:
tomato juice, garlic cloves, soy sauce, honey, red pepper flakes

Directions:
To make the marinade: whisk together the tomato juice, vinegar, garlic, soy sauce, honey and pepper flakes.  Remove and reserve half of the marinade.
Add the pork to the remaining marinade.  Cover and marinate at room temp for 30 minutes.
Remove the meat and discard the marinade.
In a nonstick wok or larg skillet over high heat, bring the reserved marinade to a boil. Reduce heat to medium and boil for 2 minutes.  Add the pork, cover and cook for 5 minutes.  Uncover and continue to cook until the pork is cooked through and the sauce has thickened, about 5 more minutes.
Serve.
Bunder Gerstensuppe (Swiss Barley Soup)


Ingredients:
unsalted butter, olive oil, onion, leek, carrots, celery, bay leaf, smoked bacon, pearl barley, russet potatoes, fresh parsley

Directions:
Heat butter and olive oil in a soup kettle over medium-high heat.
Add onion and leek and cook until they begin to soften, about 10 minutes.
Add the carrots, celery, bay leaf and bacon and lower heat to medium.  Cook for 10 minutes, stirring occasionally.
Add stock, barley and potatoes.  Simmer for 1 hour.
Add salt and pepper to taste.  Stir in cream and bring back to heat, without boiling.
Ladle into bowls and garnish with parsley.
Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)
Category: appetizers-and-snacks
By thebioteacher

My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it.  2. The marinating is what makes this salsa special. Hope you enjoy.

Ingredients:
1 cup finely chopped red onion
1  jalapeno pepper, seeded and finely chopped - or more to taste
2  limes, juiced
2 ½ cups Roma (plum) tomatoes, seeded and chopped
½ cup chopped fresh cilantro
1 teaspoon salt

Directions:
Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

Prep time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 29.4
Fat: 0.2 g
Carbohydrates: 6.9 g
Sugars: 3.5 g
Dietary fiber: 1.6 g
Protein: 1.1 g
Sodium: 394.5 mg
Mini Leek Quiches


Ingredients:
leek, unsalted butter, kosher salt, fresh ground black pepper, fresh thyme, heavy cream, eggs, pumpkin pie spice, gruyere cheese

Directions:
Preheat the oven to 350 degrees F.
Rinse the leeks in a bowl of water and strain. Set aside.
In a skillet over medium heat, add the butter. When it's melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from  heat, stir in the thyme, and let cool to room temperature.
Roll out each pie dough round onto a clean dry surface. Using a 2 1/4 inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10-15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm and enjoy!
Ginger Chicken & Shrimp Stir-Fry With Sesame Noodles


Ingredients:
salt, spaghetti, olive oil, chicken breast, shrimp, scallion, mushrooms, red bell pepper, garlic cloves, fresh ginger, coarse black pepper, soy sauce, toasted sesame seeds

Directions:
Cook spaghetti until al dente. Drain in colander.
While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
Top with toasted sesame seeds.
Deep-Dish Chicken Pot Pie


Ingredients:
onion, milk, poultry seasoning, chicken broth

Directions:
Preheat oven to 375°F.
Combine thawed mixed vegetables and onion in a bowl; mix well.
Add chicken, soup, milk and poultry seasoning to bowl; mix well.
Add broth; mix well.
Line a deep-dish pie pan with a pie shell.
Spoon mixture into prepared pie shell.
Place remaining pie shell over chicken mixture.
Press to seal top and bottom shells together.
Trim off any excess pastry.
Crimp edge.
Pierce top pastry several times to vent.
Bake for 55 minutes or until golden brown.
Cherry Peanut Butter Balls


Ingredients:
butter, peanut butter, vanilla extract, confectioners' sugar, maraschino cherries, confectioners' sugar, shortening

Directions:
In a small mixing bowl, cream the butter, peanut butter and vanilla; mix well.
Gradually beat in confectioners' sugar.
Cover and refrigerate for at least 1 hour.
Pat cherries dry with paper towel.
Dust hands with additional confectioners' sugar.
Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.].
Cover and refrigerate for at least 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth.
Dip peanut butter balls in chocolate; place on waxed paper.
Refrigerate for at least 1 hour or until set.
Egyptian Fig Roll Cookies


Ingredients:
dried figs, honey, water, nutmeg, cardamom, cinnamon, flour, cinnamon, baking soda, salt, salted butter, shortening, brown sugar, vanilla extract

Directions:
Filling:
Mix the ingredients in a small saucepan and bring up to a gentle simmer.
Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
Transfer to a food processor and purée a thick consistency.
Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this  up to 3 days in advance].
Dough:
Whisk together the flours, baking soda and salt. Set aside.
Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
Add the dry ingredients, beating to combine into a dough.
Wrap well in plastic and chill at least one hour.
Assembly:
Preheat the oven to 325 and line a baking sheet.
Roll the dough into a thin layer (less than 1/4"] on a floured surface or between sheets of waxed paper.
Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick].
Slice into "two bite" sized pieces (about 1"] and place on the lined sheet.
Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking].
Cheddar Bruschetta


Ingredients:
tomatoes, cheddar cheese, mayonnaise, parmesan cheese, oregano, basil, pepper

Directions:
Place bread slices on ungreased baking sheets.
Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until toasted.
Meanwhile, in a small bowl, combine tomatoes, cheddar cheese, mayonnaise, parmesan cheese, dried oregano, dried basil and pepper.
Spread mixture over toasted bread.
Bake 8 to 10 minutes longer, or until bubbly.
Serve warm.
Tamale-chili Pie


Ingredients:
onion, cheddar cheese

Directions:
Combine first 4 ingredients in a 2 quart casserole dish that has been sprayed with Pam.
Bake at 400 degrees for 25 mins or until bubbly.
Mix corn chips and cheese and sprinkle over casserole.
Bake for 5 more minutes or until cheese melts.
Mango Nut Sauce (Ice Cream Topping, Pancake or Crepe)


Ingredients:
mangoes, sugar, roasted pecan, water

Directions:
Bring mangos, sugar and water to a boil in heavy pan. Simmer for 10-15 minutes until thickened and has smooth consistency, stirring frequently.
Add nuts and cool.
Serve over ice cream or over anything you want.
Maple-Glazed Barbecue Chicken


Ingredients:
maple syrup, tomato paste, red wine vinegar, salt, garlic clove, boneless skinless chicken breast halves, salt, fresh ground pepper

Directions:
Heat grill.
In small bowl stir together glaze ingredients.
Sprinkle chicken with salt and pepper.
Brush chicken generously with glaze.
Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
Broiled Honey-Lime Salmon


Ingredients:
salmon fillets, olive oil, honey, lime zest, fresh lime juice, low sodium soy sauce, fresh cilantro

Directions:
Preheat broiler to high.  Line a rimmed baking sheet with foil and spray with nonstick cooking spray.  Place fillets (skin-side down] on the baking sheet and sprinkle evenly with the garlic pepper.  Place baking sheet under broiler and broil for 3 minutes.
Meanwhile, for the glaze, heat olive oil in a small saucepan over medium heat.  Whisk in honey, lime zest, lime juice and soy sauce.  Remove from heat and set aside.
Remove baking sheet from oven.  Brush or spoon glaze evenly on the fillets.  Return the baking sheet to the oven and broil for 4-7 minutes more or until the fish flakes easily with a fork.  Remove from oven.  Sprinkle salmon with cilantro (if desired] and serve.
Spiced Lemon and Lime Ade


Ingredients:
water, rosemary sprigs, whole allspice, sugar, fresh lemon juice, fresh lime juice, cold water, lemons, limes

Directions:
In a medium saucepan combine the water, the rosemary, and the allspice.
Bring to boiling.
Remove from heat.
Cover and let stand for 1 hour or until cool.
Remove two of the rosemary sprigs; wrap, and chill to use later for garnishing the pitcher.
Strain liquid through a fine sieve, discarding solids.
Stir sugar into strained liquid until dissolved.
Cover and chill 1 to 24 hours.
To serve, in large pitcher combine herb-spice liquid, lemon and lime juices, and cold water.
Float lemon and/or lime slices and reserved rosemary sprigs in pitcher.
Serve in tall glasses over ice.
Makes seven 12-ounce servings.
Enjoy!
Note: cook time is just the time it takes to boil the water, it may vary.
Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY)


Ingredients:
garlic, olive oil, sea salt, fresh spinach, sun-dried tomato packed in oil, fresh rosemary

Directions:
Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
You can utilize any fresh herbs you have in your garden or local market such as rosemary.
Take the steaks out and let them rest about an hour before you start to work with them.
In the meantime, fire up the oven to 350 degrees F.
Take your garlic bulbs and slice them in half diagonally.
Season with olive oil and sea salt.
Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
Take out and set aside.
Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
Add spinach and saute until spinach is just wilted.
Season with salt and pepper.
Chop up the sun-dried tomatoes and toss with the spinach.
When the spinach has cooled, throw in the brie and the roasted garlic.
You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
Mix together very well!
Season with salt and pepper.
You can also throw in a teaspoon or so of fresh rosemary at this point.
Set aside.
Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
Carefully stuff the steaks with your roasted garlic stuffing.
Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
A little parsley to garnish.
For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
Take out the rosemary.
To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
Garnish with fresh rosemary.
It is excellent to have a nice fresh loaf of bread to serve with this.
I also BBQ up some fresh local corn on the grill to accompany this meal.
It is a fairly easy and gourmet meal to prepare.
You can even make the stuffing the night before.
Enjoy!
And long live garlic!
ORANGE JULIUS COPYCAT


Ingredients:
heavy cream, powdered sugar, pure vanilla extract

Directions:
Press oranges through a juicer so there's about 2 cups of fresh squeezed orange juice.
In a container of a blender, combine all the ingredients and process until smooth, adding ice cubes one at a time, about 30-45 seconds. Makes 2 servings.
Pico De Gallo Seared Ahi


Ingredients:
roma tomatoes, green onions, lime, fresh cilantro, tuna steaks, olive oil, fresh ground black pepper, lemon

Directions:
In a medium bowl, combine tomatoes, green onions, lime juice, jalapeno and cilantro to make"Pico de Gallo" Cover and refrigerate to let flavors blend.
Preheat a large skillet over high heat.
Brush both sides of tuna with olive oil and season one side with black pepper.
Add steaks to hot skillet, pepper side down.
Sear for 2 minutes, then turn steak over and reduce heat to medium.
Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
Squeeze fresh lemon over the top and enjoy!
Sweet Maple Custard


Ingredients:
eggs, maple syrup, salt, nutmeg

Directions:
In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins.
Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.
Eggplant Casserole


Ingredients:
eggplants, celery, bell pepper, onion, pimientos, eggs, butter, Stove Top stuffing mix, cheddar cheese

Directions:
Melt butter.
In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted] salt and pepper to taste.
Add Stove Top, mixing everything together thoroughly.
Place in 9 x 13 casserole, coated with nonstick cooking spray.
Top with shredded cheese.
Cover with tinfoil and bake at 350 for one hour.