HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 7 ingredients together, using only 1/4 cup tomato soup. Place in glass baking dish with glass in center. Mix sauerkraut and 1/2 cup shredded swiss cheese. Press into meat center about 1 inch. Cover with wax paper. Microwave on medium-high 18 minutes. Let stand for 5-6 minutes. Combine leftover tomato soup and horseradish. Mix well. Spread over Reuben loaf and cook on medium-high for 6-8 minutes. Place cheese triangles on top. Heat for 2-3 minutes, until cheese melts.
In a 10-inch covered skillet, saute zucchini and onions in hot oil until lightly browned. Remove from pan. Beat together eggs, milk, Italian seasoning and salt. Pour into pan. Arrange zucchini and ham over egg mixture. Cover and cook over low heat for 15 minutes or until eggs are partially set. Bake in a 350° oven for 10 minutes.
Beat oil and sugar. Add eggs and pumpkin. Stir in dry ingredients. Bake at 350° for 25 to 30 minutes in a 10 1/2 x 15 1/2-inch cookie sheet.
After measuring, put 1/2 cup oatmeal in a blender until it turns to powder. Set oatmeal aside. Cream butter and sugar. Add eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder and soda. Add to butter mixture. Then add grated chocolate bar and chips. Make golf ball sized cookies, placing 2-inches apart on cookie sheet. Bake at 375° for 11 minutes.
Mix all ingredients except lettuce and mayonnaise. Chill. Mix in lettuce and mayonnaise just before serving.
Melt margarine in boiler. Add applesauce, sugar and flavoring. Mix well while it heats. Add bread crumbs; mix well and pour into pie pan or casserole dish and brown in a 400° oven.
Let cream cheese stand at room temperature until softened. In medium sized mixing bowl beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Stir in lemon juice and vanilla. Pour into crust. Chill several hours. Top with cherry pie filling and Cool Whip before serving.
Mix all ingredients well. Pour into 8-inch unbaked pie shell. Bake for 10 minutes at 400°. Reduce heat to 350° and bake 30 minutes or until done or set.
Brown meat until tender; add onions and celery and saute for a few minutes longer. Add rest of ingredients. Turn into casserole. Top with buttered crumbs. Bake in a 350° oven for about 1 1/2 hours. Serve with a tossed salad and French bread.
Lay out 2 tortilla shells, overlapping all but 2 inches. Have the top shell close to you. Spread 1/4 to 3/8 inch slaw over tortilla shell, leaving 1 inch bare on sides. Sprinkle each vegetable and cheese over cole slaw. Wrap very tightly, compressing edges well as you roll up.
Saute onions, celery, and margarine. Add soup, wine, mustard, pimentos and seasonings. Heat, add ham. Just before serving, add sour cream and pineapple. Serve over rice.
Together cream margarine, sugar and molasses. Add vanilla, egg, flour and baking soda. Combine all ingredients. Drop by teaspoon onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook all ingredients (except peaches) for 5 minutes. Add peaches and cook 5 minutes more. Cool. Refrigerate overnight.
Mix well and roll out on a floured board, cut in thin strips or roll up and slice very thin, let dry. Cook 15 to 20 minutes in broth.
Melt margarine. Add sugar and blend. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and baking powder. Mix thoroughly. Add nuts and stir lightly. Pour in greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Measure all ingredients into blender. Blend until smooth. Use as any sweetened condensed milk. Makes equivalent of 1 can. Economical and convenient.
Cut up cauliflower and broccoli into flowerettes. Add remaining vegetables. Toss with Italian salad dressing. Add herbs, such as parsley and mint, if desired. Chill several hours or overnight. This keeps well for 5 days. (To make a luncheon main course, add tuna or cooked chicken or turkey to the salad.) Serves 6 to 8.
Beat the egg yolks until light, then slowly beat in the sugar, cream, brandy and wine. Whip the whites separately, then fold into other ingredients. Sprinkle with nutmeg and serve.
Cream butter and sugar; add yolk. Continue to cream; add flour and almond extract. Spread batter into 10 x 15-inch pan. Sprinkle almonds on top. In small bowl, beat egg white with a fork until foamy. Brush over top of batter and nuts. Bake at 300° for 50 minutes or until golden brown. Cut into squares while warm.
Spread cream cheese in bottom of 9 x 13-inch pan. Spread chili mix on top of cream cheese. Sprinkle with shredded cheese. Garnish with sliced jalapeno peppers. Bake in 350° oven for 15 minutes. Serve warm with tortilla dipping chips. A favorite for any party!
Combine ingredients; mix well. Cover and refrigerate until serving time. Serve on prime rib or fish.
Heat oven to 325° (slow moderate). Grease and flour 9 x 5 x 3-inch loaf pan. Combine date filling from bar mix package with hot water in large bowl. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well. Fold in nuts and fruit thoroughly. Pour into prepared pan. Bake about 1 hour and 20 minutes or until toothpick stuck in center comes out clean. Cool. Wrap well in aluminum foil. Store in cool place 2 or 3 days before slicing. Glaze after storing. Bring 1/4 cup light corn syrup and 2 tablespoons water to rolling boil. Cool; pour over fruit cake. Decorate top of cake with bits of candied fruit dipping in corn syrup.
Mix peas (juice and all), well drained tuna, Miracle Whip and spices. Add to drained, cooled macaroni. Mix and refrigerate.
Cut tips off chicken wings. In a food processor or blender, process soup mix, butter, vinegar, water, garlic, pepper and cumin; set aside. Broil chicken for 12 minutes or until brown, turning every 6 minutes. Brush with 1/2 of the soup mixture, then broil 2 minutes, or until crisp. Turn, then brush with remaining soup mixture; broil an additional minute. Serve with Blue cheese dressing and celery sticks, if desired.
Use equal parts of mayonnaise, milk and sharp cheese. Heat and keep in double boiler.
Slice onions thin, then chop. Mix onion, water, salt, sugar, paprika and oleo. Cook until onions are well done. Add milk but do not boil. Heat to near simmering stage. Stir in cheese until cheese melts. Serve warm.
Beat egg whites until foamy. Add 1/2 teaspoon cream of tartar. Beat until stiff. Gradually add 1 cup sugar. Fold in saltines (crumbled), vanilla and pecans. Pour into lightly buttered pie pan. Bake at 325° for 35 minutes. When cool, cover with whipping cream. Sprinkle with coconut, if desired. Chill.
Drain tomatoes. Mix bread with melted butter and set 1/3 cup aside for topping. Combine crumbs, drained tomatoes, beans, sugar and seasonings. Bake in shallow dish at 375° for 35 minutes.
Cube the eggplant into 1/2-inch thick pieces. Fry lightly until brown in 1/2 cup oil. Place all ingredients together in large spaghetti pot; cook for 1/2 hour, covered, until thick.
Remove skin and bone from salmon and mash fine. Mix salmon, salt, pepper, lemon juice,	beaten	egg yolk, cracker crumbs and hot milk. Fold in stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle paprika over top	and bake 1 1/4 hours at 350°.
Dissolve Jell-O in hot water; add 1 cup ice, crushed. Cool until jelled. Add sugar, vinegar and pineapple. Stir and add remaining ingredients. Pour in pan 12 x 13-inch. Chill until firm.
Mix all ingredients, let chill, then roll out. Cut and bake at 400°.
Cut dough into 16 pieces; shape into balls. Place on a floured surface. Cover and let rise in warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder in butter. Roll bread ball in butter mixture. Cover and let rise in warm place until double. Bake at 375° for 10 to 15 minutes or until golden brown. Yields 16 rolls.
Lightly grease 9 x 13-inch glass dish with margarine. Combine margarine and flour. Press on bottom of pan. Press nuts on top. Bake in 350° oven 15 minutes.
Blend all ingredients together and store in an airtight container. Make as many multiplications as you like. With this mix, you can whip up the following yummy recipe in a matter of minutes. It tastes great with chicken or grilled vegetables.
Combine all ingredients. Bake in loaf pan at 350° until toothpick inserted comes out clean.
Boil water and sugar 3 minutes. Float cherries and mint leaves on top for garnish.
Beat the cream cheese and sugar until smooth. Gradually add milk and vanilla. Soften gelatin in cold water. Heat to dissolve. Blend into cream cheese mixture. Pour into a 12 x 7 1/2 x 2-inch baking dish. Chill until firm, about 1/2 hour. Dissolve strawberry and raspberry gelatin in boiling water. Cool. Mash bananas well. Blend into gelatin. Stir in pineapple and strawberries. Spoon and spread over cream mixture. Chill at least 3 hours.
Mix first 3 ingredients together. Put half of mixture in 8 x 12-inch dish. In separate bowl, mix next 6 ingredients. Spread over bread mixture in casserole dish and top with remaining bread mixture. Beat eggs slightly and add milk. Pour over bread mixture; cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread soup over top. Bake uncovered at 350° for 40 minutes. (Can sprinkle 1 cup grated cheese over top and return to oven for 10 minutes.)
In medium bowl, combine flour and confectioners sugar, cut in butter until crumbly. Press into bottom of lightly buttered 9 x 13 inch baking pan; bake at 350° for 15 minutes. In a large bowl, mix eggs, granulated sugar, baking powder and lemon juice. Pour over crust, top with coconut. Bake 20 minutes or until golden brown. Cool, cut into bars and store in refrigerator.
Take cup of raw rice and cook it. Add eggs, milk, salad oil, Tabasco sauce, salt and Cheddar cheese to rice, mixing well. Add rice mixture to green vegetables; mix well. Pour into a large buttered casserole. Top with bread crumbs, grated Parmesan cheese (if desired) and paprika. Bake at 325° for 50 minutes. May be prepared a day in advance and cooked before needed.
Cook over medium heat for 2 minutes the grated onion and garlic. Mix chopped raw beef. Add ketchup, vinegar, salt, paprika, mustard, Worcestershire sauce and Tabasco sauce. Simmer gently and stir constantly for 10 minutes. Serve hot with steak and hamburgers.
Blend as a pie pastry; roll small balls into thin circles. Deep-fry in hot oil; sprinkle with extra cinnamon and sugar. Makes approximately 42 Bunuelos.
Place kraut in large, flat baking pan and sprinkle generously with brown sugar. Dab some water over top and lay on the ribs. Sprinkle with salt and pepper. Cover with foil and bake at 325° for about 4 hours. Check now and then as you may have to add some water.
*Thaw bread; let rise 2 times. Flatten out like pizza crust. Put on greased cookie sheets until ready for remaining ingredients.
Mix pudding according to directions on box. Combine with Cool Whip. Drain pineapple. Now combine all ingredients. Refrigerate until serving time.
Cream butter, sugar and eggs. Mix together bananas and milk in a low bowl, mashing bananas. Add alternately with dry ingredients. Fold in nuts. Bake at 350° in 2 greased loaf pans for 45 minutes or until done.
Mix shrimp, Feta cheese, tomatoes, cucumber, dressing, lemon juice and seasonings. Toss with prepared pasta. Chill. Makes 8 servings.
Mix all ingredients well. Bake at 400° for 10 to 12 minutes. Grease sheet. Makes 5 dozen.
Soften cheese and mix with rest of ingredients. Let sit for one hour. Serve with apple slices.
Drain crushed pineapple and reserve juice. In a double boiler combine sugar, egg, juice, vinegar and salt. Cook over medium heat until thickened, stirring constantly. Cool.
Mix first 3 ingredients together and let stand 1 hour. Add eggs. Sift together dry ingredients. Mix with first ingredients, beat well and add pecans. Bake at 350° for 65 minutes or until done in oblong pan.
In a bowl, beat eggs. Add sugar, oats, corn syrup, butter and coconut. Pour into pastry shell. Bake at 350° for 45 minutes or until golden brown. Yield: 6-8 servings.
Boil the spaghetti. Put margarine, when the spaghetti is almost done. Put the cooked spaghetti in a strainer. Put oil in frying pan. Saute the garlic and onion; put in the ground beef. When ground beef is done, add the following ingredients; pepper, salt, tomato sauce and ketchup. Add chicken broth, green pepper, sausage or hot dog and sugar. Simmer 15 minutes (low fire).
You can make this very low-fat and low-calorie by using fat-free bread, 8 egg whites, 4 egg yolks, skim milk and low-fat cheese.
Cut bacon strips in half. Wrap 1/2 strip around cracker lengthwise. Place on baking pan. Bake at 200° for 1 hour.
In skillet, heat lemon juice. Add the orange roughy. Cover and poach 3 to 8 minutes or until fish flakes with fork. Serve with fresh lemon and black pepper.
In a saucepan, combine butter, sugar and water until it begins to boil. Add 1 egg at a time and beat. Combine all dry ingredients slowly into the saucepan. Add vanilla, morsels and pecans. Bake at 350° for 25 to 30 minutes. Bake in a 9 x 13-inch pan, greased.
Grease 9 x 13-inch pan. Sprinkle coconut and pecans in bottom of pan. Mix cake according to directions and pour over coconut and pecans. Mix together cream cheese, melted oleo and powdered sugar. Spread over batter. Bake in a 350° oven for 35 to 40 minutes. After cake cools 10 minutes, turn out on pan or board.
Cut Crisco into flour and salt. Beat egg in measuring cup and add ice water to equal 1/2 cup. Pour in vinegar; mix well. Add to flour mixture and mix until flour is moist. Chill. Divide dough into 3 balls (makes 3 crusts). Roll to desired size of pan. Unused portion may be frozen. Frozen dough will roll and handle better than when first mixed.
Drain tofu and cut into 1-inch cubes. Combine flour, eggs and salt. Mix well. Dip each tofu cube in batter. Deep fat fry in oil until golden brown. Drain and keep warm in oven.
Brown beef with garlic. Saute carrots, onions, celery, basil and parsley with 2 teaspoons margarine until vegetables are tender. Add potatoes, broth and beef. Bring to boil. Reduce heat; cover and simmer 10 to 12 minutes. In skillet, melt 2 teaspoons margarine. Add flour. Cook and whisk for 3 to 5 minutes or until bubbly. Add to soup; bring to boil. Cook and stir for 2 minutes. Reduce to low; add cheese, milk, salt and pepper. Stir and cook until cheese melts. Blend in sour cream. Sprinkle a little cheese on top in individual bowls for color. Enjoy!
Cook broccoli. Combine remaining ingredients and add to broccoli. Bake at 350° for 30 minutes.
Sift the first 5 ingredients. Combine the egg, melted butter, hot water, orange juice and orange rind. Add to dry ingredients; stir until moistened. Add the whole cranberries and chopped walnuts. Bake for 1 hour and 10 minutes at 325° in 2 well-greased 1-pound loaf pans or one 2-pound loaf pan. Chill, wrap and refrigerate or freeze.
Sift together flour, baking powder, sugar and salt. Dissolve yeast in 1/4 cup warm water. Combine 2 tablespoons Crisco oil and 3/4 cup warm milk. Add milk mixture, along with the yeast to dry ingredients. Mix well; knead 5 to 7 minutes. Roll out about 1/4-inch thick on floured surface. Cut with biscuit cutter. Let rise 1 hour and bake at 425° until brown.
Combine flour, baking powder, oil and buttermilk in large bowl and mix well. Add sweet potatoes (which have been sweetened with sugar and melted butter). Beat until fluffy. Knead on floured paper. Pat out and cut. Place in buttered pans. Grease tops with melted butter. Bake in hot oven (450° to 500°) until done.
Mix dry ingredients, then add oil, bananas, etc. Mix all with a spoon. Bake in a 9 x 15-inch pan at 350° for 40 to 45 minutes.
Mix and sift dry ingredients. Add milk to beaten egg yolks and add to dry ingredients, stirring until mixed. Stir in butter, then fold in the stiffly beaten egg whites. Bake at 350° for 30 minutes in well greased 9-inch square pan.
Place bread cubes in 8 x 12-inch baking dish. Melt cheese, butter and margarine. Pour over bread. Beat eggs well; add milk and pour over bread and cheese. Refrigerate overnight. Bake in 300° oven for 45 minutes to one hour until set. Serves 6 to 8.
In a large bowl, cream the margarine and sugar. Add eggs and vanilla. Beat well. In medium bowl, combine flour, cocoa and baking soda. Gradually blend into creamed mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 9 to 11 minutes. Cookies will be puffy, but collapse while cooling. Transfer to waxed paper and sprinkle with powdered sugar when completely cooled. Store in airtight container with slice of bread so cookies remain chewy.
Place crescent roll dough on a cookie sheet, pinching seams together. Bake according to package directions. Cream together cream cheese, Hellmann's mayonnaise, onion and dill weed. Spread over the crust when it has cooled. Top with veggies.
Grease 9 x 13-inch baking dish with butter. Steam broccoli until partially cooked, 3 minutes. Cool and press dry. Beat eggs and milk until frothy. Thoroughly mix flour, baking powder and salt. Stir into egg mixture, mixing well. Fold in broccoli, cheese and onion. Spoon into baking dish. Spread even. Sprinkle with seasoned salt. Bake in preheated 350° oven about 35 minutes or until set and lightly brown. Let stand 5 minutes. Cut into bite-size pieces. Makes 4 dozen 1 1/2-inch squares.
Combine soup, milk, salt and pepper. In greased (with butter) 2-quart casserole, arrange layers of potatoes, ham, onion and soup. Be sure ham is covered to prevent drying. Dot with butter and sprinkle with paprika. Cover; bake at 375° for 1 hour. You can substitute 1 cup diced chicken for ham. Makes 6 servings.
Mix together all ingredients, except the sugar and eggs. Cook over boiling water for 20 minutes, stirring frequently. Remove from heat and stir in 2 slightly beaten egg yolks. Return to heat and cook 2 minutes more, stirring constantly. Cook and pour into a 9-inch baked pastry shell.	Make meringue of 2 egg whites, folding in 1/4 cup sugar. Brown meringue.	Cool slightly to serve.
Cut squash in small cubes. Cook with onion for 5 minutes. Drain.
Mix sugar, butter and milk together and cook for 3 minutes. Add marshmallows and stir until dissolved. Remove from heat and add graham cracker crumbs, nuts and coconut. Drop by teaspoonful onto waxed paper.
Fry bacon. When almost done, drain off grease and add butter, melted. Saute onions with bacon and set aside. Cook lasagne noodles and drain. Cook potatoes; drain. Then mash smooth. Add cream cheese and Cheddar cheese to mashed potatoes, mixing well. Add half of bacon, onion and butter mixture to mashed potatoes, mixing well. Butter a 13 x 9 x 2-inch baking dish. Layer noodles, then potato mixture. Repeat, ending with lasagne noodles. Pour remaining butter and onion mixture over all. Cover with foil. Bake at 350° until heated through.
Place 3 tablespoons of rice in center of 4 (12-inch) squares of heavy-duty aluminum wrap. Sprinkle chicken on both sides with salt; place on rice. Drain mushrooms and reserve 1/4 cup liquid. Divide mushrooms, zucchini, green pepper and onion into 4 equal portions; place each portion over each chicken quarter. Mix together the tomato sauce, reserved mushroom liquid, hot pepper sauce, oregano and basil; spoon over vegetables and chicken. Fold over food; seal tightly. Place in shallow baking pan. Bake in a 375° oven for 1 hour and 15 minutes.
Dice cheese and set aside. In medium saucepan, combine Worcestershire sauce, mustard, cayenne, paprika and beer.
Steam broccoli and cut in small pieces. Saute onions in butter. Combine all ingredients and pour in a 9 x 13-inch Pyrex dish. Bake at 375° for 45 minutes.
Mix and shape in 1-inch balls. Brown slowly; pour off fat. May be frozen for advanced preparation.
Lightly grease 13 x 9-inch pan. Set aside 1 cup of the cake mix for the filling.
Preheat oven to 350°. In large mixer bowl, beat sugar and margarine until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped Butterfinger chips Drop dough by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes. Let stand on cookie sheet for 2 minutes. Makes about 30 cookies.
Do not dilute juices. Mix all together. When ready to serve, put sherbet balls on top of juices. Add ginger ale and mix. Serve.
Combine the sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat with electric mixer until smooth. Spoon into a greased 2-quart shallow casserole pan. Combine the brown sugar, flour, 1/3 cup of butter and pecans. Sprinkle over the casserole. Bake at 350° for 30 minutes (325° if you use a glass dish).
Sift together flour, baking soda and salt. Blend together butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in walnuts. Spread in greased 13 x 9 x 2-inch pan. Sprinkle chocolate bits over top of dough. Place in oven at 375° for 1 minute. Remove from oven; run knife through dough to marbleize. Return to oven and bake at 375° for 12 to 14 minutes. Cool.
Mix melted margarine with pretzels and spread in bottom of 9 x 13-inch pan. Sprinkle sugar on top. Bake for 10 minutes at 350° and cool. Mix cream cheese, sugar and Cool Whip together and put on top of pretzel crust. Dissolve 2 packages of Jell-O in 1 cup boiling water. Add 1 cup of pineapple juice. Let stand until it starts to gel (put in freezer). Mix with large can of crushed pineapple, drained. Add strawberries cut up. Spread on top of cream cheese. Layers: Bottom pretzels, then cream cheese, strawberries and Jell-O.)
Fry bacon; drain and set aside. Cook spinach; drain and set aside. Boil potatoes; drain and mash. Then add spinach to potatoes.
Cut chicken into 1-inch cubes; set aside. In large saucepan combine water, beef and chicken broth, undrained tomatoes, onion and green pepper. Bring to a boil. Add chicken, reduce heat. Cover and simmer 10 minutes. Add corn, cumin, chili powder and pepper. Simmer covered for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese. Add sliced avocado if desired.
Cream oleo, sugar and egg yolks together. Add milk, walnuts or pecans, vanilla and crackers. Beat egg whites until fluffy, about 2 minutes. Fold into batter with spoon. Bake in lined muffin tin for 15 minutes at 400°.
Mix sour cream and sprite and mix into bisquick. Roll out dough and cut into biscuits. Melt 1 stick of butter in pan. Dip biscuit in butter and bake in oven.
Combine first 5 ingredients. Add meat; mix well. Shape into 4 meatballs; set aside. Combine potato and carrot in a 2 1/2-cup casserole; sprinkle with salt and pepper.
Cook potatoes, drain and mash them. Mix in sour cream and cream cheese. Bake, covered, in a 12 x 8-inch dish at 325° for 35 minutes. Add paprika and cheese. Bake an additional 5 minutes.
Cook and cool pie shell. Beat cream cheese, vanilla and Marshmallow Creme until creamy. Place in pie shell and cover with fresh sliced strawberries. (Do not sugar strawberries unless serving immediately as strawberries will weep). Refrigerate until ready to serve. This filling is good for any fruit (i.e. blueberries or peaches).
Tie in cheesecloth bag the 16 cloves, whole allspice and cinnamon stick, broken into pieces. Stud 3 oranges with box of cloves; cover well. In saucepan, combine apple juice or cider, cranberry juice, sugar and bitters. Add bag of spices and oranges; cover and simmer for 10 minutes. Add rum just before serving. Garnish with slice of orange for each cup. Serves 10 to 12.
Mix salad dressing and lemon juice. Add all the ingredients together. Pour into a greased 2-quart casserole; top with crushed potato chips. Bake at 350° for 1 hour. Serve hot.
Soften cream cheese. Add other ingredients and mix well. Make into ball or long roll. Wrap in plastic wrap and chill until time to serve. Serve with your favorite crackers.
Prepare macaroni; set aside. Melt butter in a 2-quart glass casserole in microwave (about 1 minute on High). Add flour, salt and pepper; mix well. Add milk gradually, stirring constantly. Cook, uncovered, for 6 minutes at High; stir every 2 minutes. Add cheese to sauce; stir. Cook, uncovered, in microwave 1 minute at High. Add cooked macaroni to cheese sauce; mix. Cook, uncovered, in microwave 8 minutes at Medium-high. Stir halfway through cooking period. Makes 6 servings.
Mix until smooth. Bake in waffle iron according to manufacturers directions. Makes 10 to 12 waffles.