HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chicken, onion, potatoes, eggs, carrots and peas. Add pickle chips, mayonnaise, vinegar, salt and pepper.
Preheat oven to 425°. Line jelly roll pan with parchment paper or brush lightly with a little oil to prevent salmon from sticking to pan. Rinse and pat dry the salmon filets and place on sheet. Season with salt and pepper.
Mix all but bacon in oven proof dish. Place bacon on top. Cook at 350 for approx. 30-45 minutes or until bacon is done.
Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, onion, tomato sauce, eggs and salt. Mix just until ingredients are blended. In a shallow baking pan, shape meat mixture into a 9 x 5 x 3-inch loaf. Bake until meat loaf is cooked through, about 45 to 50 minutes. Sprinkle with shredded Mozzarella cheese if desired and bake 5 minutes longer. Remove and let stand 5 minutes before serving. Yield: 6 portions.
Dissolve gelatin, add sherbet. When partially set, add other ingredients. Fold in Cool Whip. Chill.
Combine mayonnaise, parsley, onions, lemon juice, soy sauce, salt and sesame seed. Blend well and set aside. Combine lettuce, chicken-like meat and celery; refrigerate. Just before serving, combine the two mixtures with crisp noodles and toss gently. To toast sesame seed, I put them in a heavy skillet over low heat and stir until toasted to a straw color.
Mix cookies and butter and put in 9 x 13-inch pan. Bake for 15 minutes at 375°. Cool some.
Place ingredients in large dish, putting pie filling last. Top with brown sugar. Bake at 325° for 1/2 hour. Serve warm.
Boil chocolate chips and milk for 4 minutes or until thick, stirring constantly. Add marshmallows and stir until melted. Chill.
In a small saucepan, combine brown sugar with remaining ingredients. Cok over medium heat, stirring until the sugar dissolves. Yields 3/4 cup.
In a bowl, cream the butter. Add yolks, one at a time, and beat well. Add lemon juice and seasonings. Stir in hot water five minutes before serving, stirring rapidly.
Individual servings to take on picnic. Need section of aluminum foil (grease). Put rice in center. Pat butter on top. Add onion soup mix right from package on top of rice. Add uncooked chicken and onion soup. Roll up. Put servings on baking sheet. Preheat oven to 350° and bake 1 to 1 1/2 hours. Will keep warm for picnic.
Combine popcorn and nuts in lightly greased 14 x 11-inch roasting pan. Mix well and set aside. Melt margarine over low heat in medium saucepan. Add brown sugar and honey. Bring to a boil and boil 5 minutes without stirring. Add vanilla, stirring well. Pour syrup over popcorn mixture, stirring until popcorn is evenly coated. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely and break into pieces. Store in airtight containers. Yields about 4 quarts.
Shred cabbage and finely chop other vegetables. Combine in bowl and add other ingredients. Let stand for an hour. When ready to serve, stir well.
Sift dry ingredients. Add eggs, milk and shortening. Beat with mixer until smooth, about 1 minute. Do not overbeat. Pour into greased 9 x 9 x 2-inch square pan. Bake in hot oven 20 to 25 minutes.
Boil sugar, Karo, oleo and salt for 5 minutes. Take off heat and add soda and vanilla. Pour over popcorn and mix well. Pour onto cookie sheet and bake 1 hour at 250°.
Heat oven to 325°. Line 12 mini muffin cups with foil cupcake liners. Place a vanilla wafer in bottom of each liner. Trim cookie to fit if necessary. Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally. Bake in 325° oven for 35 to 40 minutes until cakes are set. Cool cakes in pan on rack 20 minutes. Remove cakes to rack to cool further.
Cook chicken in Dutch oven or stock pot until tender. Add all other ingredients. Heat until cheese melts and chili is hot. Serve with corn chips or Tostados.
Cream butter and sugar together. Add eggs and flour. Add whipping cream last. Put in cold oven at 350° for 1 1/2 hours.
Combine cream and butter in medium saucepan. Cook on medium high heat until thick, glossy and reduced by half. Add salmon, chives and pepper. Cook, stirring gently, one minute. Place cooked fettucine on serving platter and pour sauce over. Toss gently. Sprinkle with parsley and serve immediately. Makes 4 to 6 servings. This makes a great first course.
Mix shortening, sugar and eggs thoroughly. Stir in vanilla. Sift dry ingredients together and blend. Chill dough. Heat oven to 400°. Roll dough 1/16-inch thick on floured board. Cut out with heart shaped cookie cutter, cutting 2 alike for each cookie. Place the bottom pieces on lightly greased baking sheet. Spread a rounded teaspoonful of filling on each. Cover with top cookie. Press edges together with floured fork or fingertips. Bake 8 to 10 minutes or until browned. Makes 4 1/2 dozen.
Sift flour and sugar. Add butter, egg, milk, salt, baking powder, vanilla, cinnamon and cloves. Beat for 2 to 3 minutes. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. When cool, dust cake with confectioners sugar.
Brown pork chops; place in casserole, pour rice over pork chops. Add soup plus water. Salt and pepper to taste. Cover; cook in 350° oven 45 minutes to 1 hour.
Cook pasta in boiling water until done. Drain well. Heat maple syrup and walnuts/poppy seeds in a large pot over medium heat for 2-3 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Cook for 3 more minutes. Now add cooked pasta. Mix well and serve warm. You can also pour into baking dish and bake at 350F for 20 minutes before serving. Serves 8.
Boil noodles until tender. Brown ground beef and onion; drain. Add soups, oregano, noodles, mushrooms and pepperoni and mix together. Put Mozzarella on top. Bake until cheese is melted at 350°.
Mix together lard, sugar, mashed potatoes and egg yolks. Add cinnamon, allspice, nutmeg and vanilla. Stir well and add milk and self-rising flour. Set aside.
Melt butter and add sugar, corn syrup and sweetened condensed milk and stir continually until it boils and candy thermometer reads 240°. Remove from heat and add the nuts and vanilla. Lightly butter a pan and pour batter into pan. Leave at room temperature 3 or 4 hours until it hardens. Wrap in wax paper. Twist ends of paper and clip ends with scissors.
Wash chicken and pat dry. Place a slice of ham and cheese on chicken. Roll up. Brown floured chicken in oil. Bake at 350° for 35 to 40 minutes. Top with cheese.
Sprinkle rice evenly over a 9 x 13 inch baking dish. Mix the mushrooms and celery soups together in a small bowl. In a separate dish, combine melted margarine and water. Pour over rice, and then spoon soup mixture over rice. Lay chicken pieces on rice and sprinkle with onion soup mix. Seal with foil and bake 1 1/2 hours at 325°. Do not peek during baking!
Combine chicken, 1 cup cheese, chilies, sandwich spread, olives, onion, salt and pepper; mix lightly. Spoon into a 1 1/2-quart casserole. Top with tomatoes. Bake at 350° for 25 minutes. Top with combined remaining cheese and chips; continue baking until cheese is melted.
Mix carrots and raisins. Add salt and salad dressing. Mix lemon juice and sugar until well blended. Stir into carrot mixture. Chill.
Stir ham and bread crumbs together in ham grease and stuff in hollowed tomatoes. Put plain bread crumbs on top. Brown in oven and heat until tomatoes get soft. The amounts of ingredients are estimated to how many tomatoes and size you use.
Bake 8 or 9-inch pie shell. Spread 4 teaspoons peanut butter on baked pie shell. Mix 2 boxes instant Jell-O pudding mix with 3 cups milk. Pour over pie shell with peanut butter on it. Top with Cool Whip and chill for 2 hours.
Combine sugar, flour, salt and baking powder. Add milk, yogurt, vanilla, egg and oil. Stir until mixed. Do not overstir; batter will be lumpy. Add blueberries, if desired. Serves 2 to 4 people (I triple the recipe for my family).
Let squash, onion and pepper set in salt and water 1 hour, then drain. Mix the sugar, vinegar and celery and mustard seeds. Bring to a boil. Pour over squash mixture and let boil 3 minutes. Place in sterilized jars and seal.
Cook rice as directed on box. Let it stand. Fold in Cheez Whiz. Add well drained, cooked broccoli. Saute celery and onion in oleo. Add soup to celery and onion.
Combine all ingredients except cola and marshmallows. Blend at low speed; beat one minute at medium speed. Add 1 cup cola; blend well, by hand. Stir in miniature marshmallows. Bake at 350° for 45 minutes in a greased and floured 13 x 9-inch pan. Cool and frost with Cola Icing.
Knead together. Roll out and cut with cookie cutters. Don't forget to make a hole for hanging. Bake at 350° for 1 hour. Decorate with acrylics or markers.
In a saucepan, combine the first 8 ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20 to 25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice. Makes 4 servings.
Sift flour, baking powder and salt together. Cream together shortening and sugar until light and fluffy. Add eggs and vanilla. Mix well. Add dry ingredients alternately with milk, beating after each addition. Stir in peanuts. Drop by teaspoonfuls on ungreased baking sheets. Bake in hot oven (400°) for 10 minutes. Yields about 4 dozen cookies.
Water and juices can be mixed a couple of days ahead. When ready to serve, add ginger ale. Put sherbet in ball or blend into punch.
Toss broccoli, raisins, bacon, onion, cheese, and almonds together. Blend mayonnaise, sugar, and vinegar together and toss with salad.
Mix well and place in 9 x 13 x 2-inch baking dish. Bake at 350° for 1 hour. Just before removing from oven, top with miniature marshmallows and brown.
Cook peeled potatoes in small amount of boiling water until tender, then drain. Beat cream cheese with sour cream. Add hot potatoes gradually, beating until light and fluffy. Add more sour cream, if necessary. Season to taste with salt and pepper. Spoon potatoes into greased 2-quart casserole dish. Brush with softened butter. Sprinkle with paprika. Warm in 300° oven for 30 to 40 minutes. Makes 6 to 8 servings.
Mix ingredients until smooth in top of a double boiler. Dip caramel patties into chocolate and place on wax paper until cool.
Brown sausage. Drain and cut into slices. Place bread cubes into greased 9 x 13-inch pan. Sprinkle cheese on top. Place sausage on top of cheese. Beat eggs, 2 1/4 cups milk and dry mustard together. Pour over the bread mixture. Cover and refrigerate overnight. Next morning, dilute soup with 2 tablespoons milk and pour over top. Bake at 300° for 1 1/2 hours.
Beat until it gets thick. Spread on top of second layer. Top with large Cool Whip. Grate one Hershey bar on top or sprinkle nuts on top.
Saute chicken breast in butter or oil until golden brown. Place chicken in baking dish. Put cheese on top of chicken. Bake in 350° oven until cheese melts. Keep hot. Meanwhile, put stock, wine, garlic, broccoli, mushrooms, ham and peppers in a skillet. Bring to a boil and thicken by adding butter rolled in flour. Serve over hot chicken. Serves 1.
Mix all ingredients together. Cook until forms soft ball in cold water when tested. Let cool in sink of cold water. Beat all the time pan is in water. When thick enough, pour on buttered platter.
In large mixing bowl beat cream cheese, sugar and extracts. Fold in whipped cream. Place 1/3 mixture in 4-quart bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish. Layer 1/2 of remaining berries over cream mixture. Top with another 1/3 of cream mixture and remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a flag design on top. (For example: a field of blue with 4 red stripes.) Yield: 18 servings.
Mix together sugar, vinegar, oil, salt and mayonnaise. Bring to a hard boil. Boil 1 minute. Pour boiled mixture over grated cabbage, onion and carrot.	Let stand.
Fill blender 1/2 full with crushed ice. Add lemon-lime. Use concentrate can to measure 1/3 can half and half and add to blender. Fill blender with wine; blend and serve.
Beat egg whites stiff, but not dry. Add cream of tartar. Gradually add sugar into which the cornstarch has been mixed. Beat until stiff and shiny. Pile on pie. Bake about 10 minutes at 350° or until light brown.
Cook squash and mash. Melt butter or margarine in 8 x 8-inch baking dish. Mix squash with all ingredients but cinnamon. Mix well, pour into baking dish. Sprinkle with cinnamon. Bake at 425° for 25 to 30 minutes.
First Day: Combine ingredients in a measuring cup. Brush over both sides of brisket. Wrap in foil. Refrigerate overnight.
Cook and debone chicken, reserving about 10 ounces of broth from chicken. Heat all soups and broth until hot (slow boil). Add chicken and rice. Put into greased casserole dish and bake 1 hour at 350°.
Mix cake mix and lemon Jell-O together. Add oil, water, eggs (one at a time) and lemon extract. Mix well. Pour into greased and floured pan. Bake at 300° for 1 hour and 15 minutes. Do not open oven while cooking.
Preheat oven to 350°. Cream margarine and sugars. Sift flour and beat into creamed mixture. Beat in eggs, one at a time. Add oats, Rice Krispies, coconut, pecans and butterscotch chips; mix well. Add vanilla and stir. Chill in refrigerator for several hours. Drop by rounded teaspoonfuls onto cookie sheet. Bake for 8 to 12 minutes. Bake less for chewy cookies and more for crisp cookies. Yield: 100 cookies.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Add flour, baking powder, cinnamon, salt and baking soda. Spread in pan (ungreased). Bake at 350° for 25 minutes.
Melt red hots in boiling water. Pour over Jell-O. Add applesauce. Butter jello mold before pouring in Jell-O. Chill.
In 2 quart casserole, fry bacon until crisp and remove. Brown chicken in bacon	fat and remove. In same casserole, brown onion, garlic, celery and carrots.	Add chicken, 1 quart water and seasonings. Cover and simmer over low heat for 1 hour.	Remove chicken pieces. Shred meat from bones and set aside. To the broth, add tomato, corn, beans and potatoes. Cover and simmer for 30 minutes. Stir in bread crumbs. Add chicken and cook for 15 minutes. Before serving, add sherry or Madeira. Serves 4 to 6.
Mix all ingredients thoroughly. Put into loaf pan and bake at 350° for 1 hour.
Butter sides of heavy, 2-quart saucepan. Add first 5 ingredients and stir well over low heat until melted. Bring to a boil over medium heat; reduce to low heat and cook without stirring until mixture reaches soft-boil stage (235° on candy thermometer). Remove pan from heat and let stand until lukewarm. Stir in remaining ingredients and beat vigorously until mixture just begins to lose its gloss and mounds when dropped from spoon. Pour into buttered 8 or 9-inch square pan. When cool, cut into squares. Yield: about 1 pound.
Combine peppers and herbs in a bowl. Melt butter in a heavy skillet over medium heat. Add spices, Worcestershire sauce and lemon juice and simmer 5 minutes. Remove from heat and set aside 30 minutes. Return the skillet to medium-high heat until bubbly. Add the shrimp and cook until the shells turn pink, turning once. Place the pan under the broiler and cook 4 to 5 minutes. Place shrimp in bowl and pour sauce over shrimp. Serve with French bread and cooked rice. Serves 2 to 3 as main dish, 4 to 6 as appetizer.
Combine salad dry mix, sour cream and mayonnaise. Place 1/2 of crumbled corn bread in bottom of large serving bowl. Top with 1/2 of beans, tomatoes, peppers, onions, cheese, bacon, corn and Hidden Valley dry mixture. Repeat with remaining ingredients. Save enough cheese and bacon to sprinkle on top. Cover and chill. Serves 10 to 12.
Cook flour, milk, sugar and egg until thickened. Remove from heat. Add oleo and mix well. Slice bananas and layer in 9 x 9-inch pan the pudding and bananas. Sprinkle nuts over top. Refrigerate.
Toast Rice Krispies in oven at 250° for 3 minutes; set aside. Mix first 5 ingredients, then add Rice Krispies. Make quarter-size balls, then flatten with a fork. Bake at 350° until brown, approximately 15 minutes.
Grease 9 x 13 casserole dish. Spread potatoes in dish. Melt butter and drizzle over potatoes. Mix remaining ingredients and spread over potatoes. Bake 350° for 45 minutes. Top with more cheese 15 minutes before removing from oven.
Thaw potatoes. Mix potatoes with soup, sour cream, onion and melted oleo. Add 1 cup cheese, salt and pepper to taste. Reserve remaining 1/4 cup cheese as garnish. Pour mixture into a well-greased 9 x 13 x 2-inch baking dish. Bake at 350° for 45 minutes. Garnish with reserved cheese if desired. Can top with crushed corn flakes. Makes 8 servings each with 243 calories, 14 g. fat and 33 mg. cholesterol.
Melt butter in 8 x 8-inch glass baking dish. Mix together flour, baking powder, 1 cup sugar and milk. Pour batter over melted butter. Peel and slice 4 peaches. Lay in rows on top of batter. Sprinkle 1/2 cup sugar over peaches. Pour water over all. Bake at 350° approximately 50 minutes. Good served warm with milk.
Trim crusts away. Butter bread. Cook sausage, scrambled. Drain. Place 6 slices of bread in 3-quart casserole dish. Spread half of sausage and cheese over bread. Repeat bread, sausage and cheese. Beat eggs and milk. Pour over mixture. Press down to soak. Refrigerate overnight, uncovered. Bake 1 hour at 350°. Serves 6 plus.
Spread 3/4 cup spaghetti sauce in bottom of 9 x 12-inch baking dish. Place uncooked noodles on sauce, add layer of hamburger mixture. Sprinkle 1/3 cup cottage cheese mixture on noodles, then a layer of Mozzarella cheese on top of that. Then top with sauce. Repeat layers about 3 times. Sprinkle Mozzarella cheese over the top of lasagna. Cover with foil. Bake at 325° for 1 1/2 hours.
Boil sugar and milk to soft ball stage (234°-240°). Remove from heat and stir in peanut butter, marshmallow fluff and vanilla. Stir until the candy loses its gloss. Pour into a buttered 8 x 8-inch pan.
Pour liquid margarine into saucepan. Add flour, salt and pepper; stir until blended. Slowly add milk, stirring to keep smooth. Cook until thick and starts to come to a boil. Slice potatoes thinly.
Fry bacon in heavy pot until brown. Add potatoes and onions. Cook until tender. Add tomatoes, V-8 juice and fish. Let simmer for about 1 hour.
Place jello in boiling water. (Use strawberry for red punch or lime for green.) Add sugar and stir until dissolved. Cool. Add cold water, lemon juice and pineapple juice. At this point, you can refrigerate or freeze until needed. Partially thaw, place in punch bowl. Add ginger ale and top with sherbet. Stir slowly.
Cook and drain broccoli. Save 1 1/2 cups water. Saute onion in margarine. Mix broccoli, rice, onion and water. Add mushroom soup and Cheez Whiz. Top mixture with 2 tablespoons melted margarine and 3/4 cup corn flake crumbs. Bake in greased 9 x 12-inch pan for 20 to 25 minutes at 350°.
Season doves to taste with salt, pepper and thyme. Place in casserole dish and pour soup and water over top. Bake, covered, at 250° for 3 to 3 1/2 hours. Serve over rice.
Tie spices in cheesecloth. Add to cider, salt and sugar. Add sliced lemon. Bring to a boil. Cover and simmer for 20 minutes. Remove spices and serve.
Mix all together until smooth. Pour into chocolate wafer crust. Chill. May be garnished with chocolate.
Mix the margarine, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt. Stir in with margarine mixture. Shape dough in 1-inch balls. Roll in mixture of 2 tablespoons sugar and the cinnamon. Put onto ungreased baking sheet and bake at 400° for 8 to 10 minutes.
Combine first 5 ingredients. Set aside. In another bowl, combine eggs, pumpkin and oil. Add to the flour and sugar mix, then add the apples; spoon into greased or lined muffin cups. Sprinkle Streusel Topping over muffins.
Put in bowl and stir until batter is moist (lump, don't smooth). Bake at 350° for 1 hour. Let cool 5 minutes. Remove from pan.
Grease and flour 9 x 13-inch pan. Mix cake mix, eggs and almond extract in a bowl. Add cherry pie filling and stir until just moistened. Pour into pan. Bake at 350° for 30 minutes.
Whirl in blender. Makes 1 pint. This is a high nutrient breakfast with a slice of wheat toast.
Mix all ingredients together and bring to a boil. Mix well and pour over popped corn.	Makes 12 balls.
Cook broccoli as directed on package. Mix together the next 5 ingredients. Saute onions in butter in microwave. Mix onions and broccoli with other ingredients. Pour into a 2 1/2-quart casserole dish. Bake at 350° for 30 to 35 minutes.
Combine bacon and onion in 8-inch round dish. Cook at High for 3 to 5 minutes; stir occasionally. Stir in flour, vinegar, sugar, celery seed, salt and pepper. Cook at High for 1 to 3 minutes or until slightly thickened. Stir occasionally. Add potatoes. Cook at High for 4 to 5 minutes; stir occasionally. Serve warm.
Combine all ingredients in bowl and whisk until light and fluffy. Serve well chilled. Mother Nature helper.
Brown sausage and hamburger. Add celery and onion. Simmer and do not drain. Add spaghetti sauce, tomatoes and mushrooms and simmer. Add oregano and garlic to taste. Delicious!
Cook bacon in a 10-inch cast-iron skillet over medium heat until crisp; drain on paper towels. Discard drippings. Meanwhile, sprinkle slices evenly on both sides with sugar, salt and pepper. Place flour and egg separately in 2 shallow dishes. Dip tomatoes in flour to coat, shaking off excess. Dip in egg, turning to coat completely. Then dip in flour again. Add butter or margarine to same skillet and melt over medium heat. Add tomato slices and cook until golden (about 3 minutes) per side. Serve with bacon. Yields 4 servings.
Soften cream cheese; mix ingredients together. Shape cheese into a ball using wax paper. Leave wax paper wrapped around cheese and place in freezer. Take cheese ball out 30 to 45 minutes before serving. Serves 15 to 20 people.
Butter 9 x 13-inch casserole dish. Cook spaghetti 10 minutes and drain. Spread spaghetti in the casserole dish and cover with tomato sauce. Spread on 1/2 of Swiss cheese, 1/2 of Mozzarella cheese, all the mushrooms and onion. Sprinkle with oregano. Add remaining ingredients in the same order, finishing with pepperoni. Bake 20 to 25 minutes, until bubbly.
Coat graham cracker crusts with beaten egg yolk. Bake in preheated 325° oven for 5 minutes; cool. In a large mixing bowl, combine sweetened condensed milk and lemon juice; mix well. Add well drained pineapple, whipped topping, walnuts and all but 16 cherry halves. Mix well. Divide mixture between prepared crusts. Refrigerate overnight. Decorate each with 8 cherry halves before serving.
Boil chicken until done. Save broth and cook noodles in it. Saute onion in margarine. Add flour. Mix everything else together well and put in a large 8 x 10-inch casserole dish. Bake at 350° for 30 minutes or until bubbly.
Cream sugar to butter. Add vanilla; beat eggs and add to butter mixture. Add flour to mixture. Add chocolate chips and nuts; pour into frozen pie shell. Bake at 350° for 40 minutes.
Add in layers to a large, glass bowl. Chill to serve. Can add egg yolks and pepper.
Drain and rinse kidney beans and butter beans. Brown hamburger and onions until cooked. Drain off excess grease. Mix all ingredients together. Place in roaster or large casserole. Bake at 325° to 350° for 1 hour. Makes 12 servings.
Boil first 3 ingredients for 3 minutes. Add remaining ingredients and mix well. Bake at 325° for 20 minutes in a jelly roll pan, 15 1/2 x 12 1/2-inches. Cool and ice.
Brown meat and onions in oil. Add water. Heat to boiling. Reduce heat, cover and simmer 45 minutes. Heat oven to 350°. Pour meat mixture into ungreased baking dish, 9 x 13-inches. Arrange potatoes on meat. Mix together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and cereal. Bake, uncovered, 1 1/2 hours.
*Crystal Lite comes in a 1.8 ounce container, which contains 4 tubs inside.