HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook bacon until crisp. Drain bacon; discard drippings. In same skillet, cook onion in oleo until tender; cool. In mixing bowl, combine sour cream, flour and salt. Add eggs; stir in bacon and onion; set aside. Separate crescent rolls into 4 rectangles. Pat dough into bottom and 1-inch up sides of 9-inch square greased pan, stretching as needed. Pinch edges together to seal. Pour mixture over dough. Bake at 375° for 30 minutes. Cool slightly. Yields 16.
Scald, peel and slice peaches. Measure 4 quarts. Dissolve ascorbic acid in water. Add peaches. Drain. Combine peaches with other ingredients. Line 4 (8-inch) pie pans with heavy-duty foil, letting it extend about 5 inches beyond rim. Divide filling in pans. Fold foil over loosely; freeze until firm. Cover tightly with foil; remove from pan and return to freezer. May be stored for 6 months.
Cream shortening and sugars. Add eggs and vanilla; add coconut. Mix and add flour, salt, soda and baking powder. Add oatmeal and candy pieces. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 10 minutes. Makes about 5 dozen.
Combine all ingredients except powdered sugar and milk. Pour half of the batter into greased and floured bundt pan. Sprinkle with a mixture of cinnamon and sugar. (Mix sugar and cinnamon in amounts that suit you.) Pour in remaining batter. Bake in 350° oven for 40 minutes or until toothpick comes out clean. Cool. Mix together powdered sugar and milk. Pour over cooled cake.
Save liquid from jar of commercial dill pickles. Add fresh peas, snapped beans, carrot sticks, cauliflower flowerets, cucumber slices, etc. Chill and serve.
Rinse shrimp and place in large bowl. Drain, reserving liquid. Add clams to bowl. Add minced cucumber, minced onion, cilantro, 1/4 cup chopped tomatoes, chopped carrots and lime juice from limes. Add reserved liquid from clams. Add jalapenos with seeds removed unless you like it hot. Mix well. Add garlic salt for flavor. Add avocados last. Serve with tortilla chips.
Cream ingredients and spoon over first mixture. Bake for 1 hour at 300°.
Pour melted margarine over pan bottom. Mix ingredients and pour into baking pan. Sprinkle with cinnamon (not much). Bake at 300°. Cool, slice and eat.
Brown ground beef and onion. Drain. Add salt, pepper and soup. Simmer over low heat for 10 minutes. In 2-quart casserole, place 1/2 meat mixture. Add the potatoes and top with cheese slices. Add remaining meat mixture. Bake at 350° for 1/2 hour or until potatoes are tender.
Mix all ingredients together; spread in greased and floured square pan. Sprinkle with brown sugar and butter. Bake in 370° oven for about 25 to 35 minutes. Serve while hot. Very good.
In mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Beat 2 minutes at medium speed. Pour batter into 9-inch pie pan. Combine pie filling and lemon juice. Pour into middle of batter. Do not stir. Sprinkle cinnamon over apples. Bake at 425° for 45 to 50 minutes.
Mix first 4 ingredients. Divide mixture in half. Mix half with peanut butter. Mix half with plastic bag of coconut. Shape into eggs and chill on wax paper. In a double boiler, melt chocolate chips plus paraffin. Dip eggs; let set until firm.
Cook peas (1 part water to 1 part peas), covered with meat, chopped onion and salt and pepper to taste until peas are tender. Add more water, if needed. Add rice, 1 tablespoon butter and red pepper (pinch). Simmer together for 15 minutes and serve.
In saucepot, prepare fettuccine as directed. Drain. Return to saucepot. Over medium-low heat, heat fettuccine, cream, butter or margarine, salt, pepper and Parmesan cheese. Toss well. Sprinkle Parmesan cheese over top before serving.
Mix all ingredients well. Spoon into lightly greased muffin pan. Bake in hot oven (about 425°) until brown. Yields 1 dozen.
Sprinkle chicken with 1/2 salt and peppers. Brown in Dutch oven. Set aside. Add okra, tomatoes and peppers to pan. Season. Add chicken stock. Cook until okra is tender, 45 to 60 minutes. Add roux. Cook 30 minutes. Add chicken and rest of salt and peppers. Cook 30 minutes. Stir in green onions and parsley. Simmer 5 minutes. Serve over cooked rice.
Mix all fruit together in a large bowl. Blend milk and cream cheese together. Pour over fruit and refrigerate.
Place tortilla chips in bottom of 9 x 13 pan. Mix together ground beef, mushroom soup, green chiles, beans, enchilada sauce and cream of chicken soup. Pour over chips. Top with grated cheese. Bake 20 minutes at 400°.
Mix and let stand 10 minutes the bran cereal and 1 cup water. Combine oil, honey, buttermilk, eggs and brown sugar. Mix well to combine and stir in bran mixture. Combine in very large bowl the oats, flour, salt, baking soda, cloves, cinnamon, nutmeg, pecan pieces and raisins. Mix the liquid and dry ingredients, stirring until well moistened. Let batter rest 10 minutes. Bake in muffin tins at 400° for 17 to 19 minutes until brown and shiny and a toothpick inserted comes out clean.
Cook noodles; drain and rinse in cold water. Set aside. Microwave (High) margarine and cream cheese in 1 1/2-quart glass bowl 20 to 30 seconds until soft. Mix until creamy. Blend in milk and salt. Add noodles. Stir and cover. Microwave (High) 4 to 5 minutes until heated through. Stir twice. Mix in Parmesan cheese. Microwave (High), uncovered, 1 or 2 minutes until heated through.
Wash beets. Cut tops, leaving part of stems (about 1 1/2-inches) to retain color. Boil until soft and peel while still warm. Place in pint jars. Boil all other ingredients and pour over beets and seal. Boil lids.
Cream butter. Add sugar gradually. Cream until light and fluffy. Add egg, extract and black walnut flavoring. Beat well. Sift flour, soda and salt together. Add to creamed mixture. Add black walnuts and blend. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 minutes. Makes 5 dozen (2-inch) cookies.
Mix all ingredients and bake at 350° for 30 minutes. Bake in 2 layers or a loaf pan.
Stir together flour, baking soda, salt, nutmeg, cinnamon and ground cloves. Beat butter and sugar together until fluffy. Beat in eggs, one at a time. Combine buttermilk and apple butter. Add alternating with the flour mixture, mixing well after each addition. Pour into 2 greased 9-inch round pans. Bake at 350° for 35 to 40 minutes. Remove from pans. Cool completely on cake rack.
Let cream cheese set out of refrigerator to get to room temperature. Blend all ingredients together by spoon for thicker, chunkier dip or with mixer for creamier more smooth dip. Serve as appetizer with favorite crackers (Wheat Thins are great).
Melt chocolate and butter in double boiler. Add sugar, 3 tablespoons at a time, until all is moist. Mixture will be very dry. Add milk gradually, stirring constantly. Stir in salt; remove from fire. Let cool. Store in refrigerator. Add more milk for thinner sauce. Serve over cake, ice cream or pudding. Yields 1 quart.
Spread crescent roll dough on greased jelly roll pan until pan is covered. Bake as directed on roll package. Cool.
Melt butter in large saucepan. Add onions and cook until soft, but not brown. Add clams, broth and potatoes. Just cover with water and cook until potatoes are cooked. Add milk, salt and pepper to taste. Serve at once. Serves 6.
Beat until smooth. Makes good Russian dressing with chopped sweet pickle or chopped olives added. Refrigerate.
Combine mayonnaise, vinegar and sugar in a large bowl. Add slaw mix, nuts and onions, if desired. Toss and serve immediately or refrigerate until ready to serve. Makes 6 to 8 servings.
Cook onions in butter until tender. Combine all ingredients together. Pour into 10 x 6 x 1 1/2-inch pan or dish. Bake at 350° until knife inserted in center comes out clean.
Cook broccoli as directed on package. Cook rice in 1 cup of water. Mix all together. Bake at 350° for 20 minutes.
Bring pineapple to boil; pour jello in and let stand until dissolved and cool. Add 2 cups buttermilk and 8 ounces Cool Whip; mix and chill.
Dump cake mix in square 8 1/2 x 11 1/2-inch pan. Dump cherries, pineapple, coconut and pecans on top of cake mix. Cut butter into cubes, about 10 cubes each stick and distribute over mix. Bake at 350° for about 30 minutes.	Cool and serve!
In a small bowl, mix sugar, 1 tablespoon cinnamon, 1 cup sugar and the chopped nuts. In another bowl, mix melted butter, 1/2 cup sugar and the other tablespoon of cinnamon. Break apart the biscuits and roll into the first bowl of cinnamon nut mix. Put biscuits into a greased Bundt pan. Pour melted butter mixture over the top of the biscuits. Bake at 350° for 45 minutes. Serve warm.
Pour sauce over chicken mixture in a 9 x 13-inch pan. Cover with pie pastry. Bake at 450° for 45 minutes.
Roll out individual biscuits and cut in half. Wrap around little Smokies and pinch dough together. Bake at 375° until nicely brown. Serve with mustard or jelly.
Heat olive oil, then saute garlic, onions and ginger. Add all vegetables until crisp or tender. Add soy sauce. Salt and pepper to taste.
Mix butter and Stove Top dressing mix. Pour 1/2 mixture into bottom of casserole dish. Mix sour cream, carrots, zucchini, onion and soup. Pour over mixture in casserole dish. Top with remaining half of Stove Top mixture. Bake 1 hour at 350°.
Cream shortening, butter and brown sugar thoroughly. Gradually add white sugar; cream. Add eggs, one at a time, beating after each addition. Stir baking powder into flour; add alternating with milk, beginning and ending with flour. Add vanilla, then nuts and blend well. Turn batter into well-greased and floured 10-inch tube pan and bake at 300° for one hour and thirty minutes. Cool in pan 15 minutes before turning out of pan.
Mix sour cream and taco seasoning. Spread in a 9 x 13-inch pan. Spread lettuce. Add tomatoes, black olives, onions and green peppers. Last, spread shredded cheese. Refrigerate 1 hour. Serve with ripple chips or nacho chips.
Preheat oven to 350°. Mix ingredients together, make smooth, and just one cup morsels. Spread into ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes. Immediately sprinkle with remaining Nestle morsels. Let stand.
Put dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute onion in oil slowly for 5 minutes, then add tomatoes and garlic. Cook gently, uncovered, about 10 minutes. Pepper to taste, then add dried mushrooms. Cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes.
Cook and peel eggplant in salted water until tender. Drain water off. Mash and add butter, cheese, half of cracker crumbs and onion. Mix eggs and milk. Add to eggplant. Top with buttered crackers in a baking dish and bake 30 minutes at 350° or until done.
Mix oil, dill weed and dressing. Pour over crackers. Mix well. Bake at 200° for 10 minutes.
Mix it all together, leaving some of the cheese left over to sprinkle on top. Bake at 325° for 45 minutes.
Cook chicken; bone it and cut in pieces. Cook the spaghetti as directed; drain and saute mushrooms in butter. Combine soup, sour cream and 1/2 cheese and mix well. Add chicken and place in 9 x 13-inch casserole dish; sprinkle remaining cheese over top. Bake at 350° for 45 minutes.
Mix all together and pour into crust. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Scrape and slice carrots; cook until tender. Drain water and put carrots in a casserole dish. Pour cheese sauce over carrots. Top with bread crumbs. Brown in medium oven.
Stick the main stem of the grapes into the top of the string cheese. One by one eat the grapes and pretend it's fall. When the grapes are all gone, it's winter and there is a big wind storm that takes off the top of the tree. Now take the stem out of the cheese and throw it away. Then pretend there is another wind storm and it blows the trunk away. Now eat the cheese.
Beat on high speed for 5 minutes the eggs. Gradually add sugar. Stir in pumpkin and lemon juice. Add remaining ingredients. Spread in greased and floured cookie pan. Top with 1 cup crushed walnuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar and roll towel and cake together (lengthwise). Cool. Unroll. Spread filling on top.
In a nonstick skillet, brown pork chops on both sides in oil. Place in an 11 x 7 x 2-inch baking dish coated with nonstick cooking spray. Add wine or broth to the skillet, stirring to loosen browned bits. Pour over chops. Cover and bake at 350° for 20 minutes.
Butter a 10-inch tube pan. Melt butter in saucepan. Stir in frosting mix until crumbly. Set aside. In large bowl, blend sour cream, eggs, 1/2 cup bananas and cake mix. Beat 2 minutes at high speed. Fold in remaining 1 cup of bananas. Pour 1/2 batter into pan. Sprinkle with 1/2 crumble mixture. Repeat. Bake at 350° for 50 to 60 minutes. Cool upright in pan for 30 minutes.
In a 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions. Bake at 350° for 25 minutes or until hot; stir. Top with remaining onions; bake 5 minutes. Or, microwave, covered with waxed paper, on High for 8 minutes, rotating dish halfway through heating. Top with remaining onions and microwave, uncovered, for 1 minute. Yields 6 servings.
Layer graham crackers in bottom of a 9 x 13-inch pan. Mix butter, brown sugar and nuts in saucepan until melted. Boil gently 3 minutes while stirring constantly. Pour mixture over graham crackers. Bake 10 minutes at 350°. Remove from oven. Sprinkle on chocolate chips. Put back in oven a minute or two to melt chips. Take out and spread melted chocolate smooth with knife. Cool before cutting.
Make dressing of vinegar, oil, sugar, salt and curry powder and shake well. Combine spinach, apples,	raisins and peanuts; pour dressing over and serve.
Beat egg yolks with cold water until frothy. In separate bowl, mix graham cracker crumbs with sugar and baking powder. Add dry ingredients to the egg yolks. Add vanilla. In separate bowl, beat egg whites until stiff. Fold into cracker mixture. Add chopped nuts. Spoon into greased 1 1/2-quart casserole dish. Bake in slow oven at 325° for 45 minutes. Serve warm with ice cream.
Pare and cut up potatoes into quarters. Combine flour, cheese, salt and pepper in plastic bag. Moisten potatoes in water and put in bag. Shake a few times in bag until potatoes are well coated with cheese mixture. Melt butter in a 9 x 13-inch pan. Place potatoes in pan. Bake at 375° for 1 hour, turning once when golden brown. Sprinkle with parsley.
Combine Kool-Aid and sugar. Cream in the cream cheese with electric mixer. Fold in Cool Whip, a little at a time. Blend until smooth and creamy. Serve with apples, bananas and strawberries.
Mix flour with baking soda. Combine margarine, the sugars & pudding mix in large bowl; beat until smooth & creamy. Beat in eggs. Gradually add flour mixture, stir in oats & raisins (batter will be stiff). Drop from rounded tablespoons on ungreased baking sheet. Bake at 375° for 10 min.
Mix the first 4 ingredients. Stir in the remaining ingredients. Chill dough. Roll into balls. Dip tablespoon in sugar. Place on greased sheet. Sprinkle with 2 to 3 drops of water. Bake for 10 minutes at 375°.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Cream shortening and sugar. Add egg and remaining ingredients. Mix well. Pour into prepared pan. Bake 55 minutes or until toothpick clean.
Cook noodles according to package directions; drain. Add milk, soup and meat. Mix well. Pour into casserole dish and sprinkle with Cheddar cheese. Bake at 350° until hot, about 15 minutes.
Dissolve yeast in warm water. Stir to dissolve. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup flour until smooth. Cover bowl and place over pan of warm water for 15 minutes. Grease a 9 x 9 x 2-inch pan. Stir down batter and add 1 1/2 cups flour. Stir and turn out. Knead 3 minutes (add 1/4 cup flour, if needed). Divide into 16 pieces and shape into rolls. Arrange in pan. Brush with butter. Cover and place over pan of warm water for 25 minutes. Bake 12 to 15 minutes at 425°.
Mix white grape juice, ginger ale and crushed grapes together. Chill in freezer until slushy.
In a 2-quart microwave-safe casserole, combine 1 1/4 cups water, brown sugar, 1/4 cup sugar, cornstarch and the 3 tablespoons butter. Add the sliced rhubarb. Microcook, uncovered, on High for 7 to 9 minutes or until mixture is thickened and bubbly, stirring after every minute. Cover casserole to keep warm.
Preheat oven to 350°. Grease and flour 8 x 8-inch pan. To melted, slightly cooled shortening add brown sugar. Stir in eggs. Add flour, baking powder and salt. Blend well. Stir in vanilla and nuts. Spread into pan and bake 25 minutes. Do not overbake! Cool or serve warm.
Use any kind of fruit in bottom of a 9 x 13-inch pan. Crumble ingredients until fine and sprinkle evenly over top of fruit. Dot with butter and sprinkle with cinnamon. Bake 1 hour at 350°.
Sift the powdered sugar and cocoa into an 8 x 8 x 2-inch glass pan. Pour in milk and place butter on top. Do not mix. Cook for 2 minutes in microwave; remove and stir just to mix ingredients. Add vanilla and nuts; stir until well blended. Freeze for 20 minutes or refrigerate for 1 hour.
Mix all thoroughly; form into walnut size balls. Bake on ungreased sheet at 350° for 15 to 18 minutes. Serve immediately or store and serve as follows: cool sausage balls. Place in freezer bags and freeze. Do not thaw. Place on ungreased baking sheets and bake at 325° for 5 to 8 minutes. Serve immediately. Do not microwave. Makes 3 dozen.
Beat eggs until fluffy. Add oil, sugar, zucchini and vanilla. Mix all dry ingredients; add to egg mixture. Stir until just blended. Bake in 2 loaf pans, greased and floured. Bake at 325° for 1 hour, or until toothpick comes out clean.
In large pan, melt margarine. Add marshmallows. Cook and stir until melted. Stir in peanut butter. Immediately stir in cereal and nuts. Press into a 9 x 13-inch dish lightly sprayed with Pam. Melt some chocolate chips on low heat with a little water until the proper consistency to drizzle it. Drizzle over warm bars.
Mix ingredients well. Pour into two shells. Bake at 375° for 50 to 60 minutes.
Make pudding according to package directions. Stir in dry cake mix. Spread in greased jelly roll pan or 9 x 13 pan. Sprinkle with chips. Bake at 350° in 9 x 13 pan for 30 minutes or in 11 x 15-inch pan for 20 minutes.
Wash and bake potatoes in a 425° oven until done. Split top and scoop out and place in large mixing bowl. Mash and add other ingredients and beat until fluffy. Pile in shells and refrigerate until ready to bake. Bake at 400° for 20 minutes.
Combine 1 1/2 c. sugar, 1 1/2 c. water and cook for five minutes. Pour into greased rectangular pan. Make biscuit dough by sifting together flour, baking powder, salt, and sugar. Cut in crisco. Add milk and stir lightly. Knead on floured board briefly. Roll into a 12 inch square, 1/3 inch thick. Brush with 3 Tbsp. melted butter. Cover dough with rhubarb and roll up as a jelly roll. Cut into 1 1/2 slices and place in syrup in pan. Bake in a hot oven 450 degrees for 40 minutes or until baked through. During baking, baste with sauce made by cooking together 1 cup of rhubarb, 1/2 c. sugar and 2/3 c. water.
In bowl, stir together sweetened condensed milk, lemon juice, vanilla and almond flavoring until mixed. Fold in Dream Whip (whipped). Put in baked pie shell. Top with 1 can Comstock cherry pie filling. Can use blueberry, strawberry, etc.
Beta 4 eggs well. Add 2 cans chopped green chilies. Add 1/4 cup jalapenos (seeded and chopped). Add cheese. Pour into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool for 15 minutes.
Boil ingredients 15 minutes. Pack cucumbers in jars with lots of dill and 1/2 teaspoon whole black pepper and garlic if you wish. Add 1 tablespoon sugar to each quart, but do not boil the sugar. Pour boiling vinegar brine over cukes. Fill to tops of jars and	seal tight. Set jars in boiling water to come over the top of them. Let stand in there until cold.
Brown bacon and add brown sugar, vinegar, water and flour. Stir until thickened. Layer potatoes with raw onions. Pour bacon mixture over all.
Melt together butter and peanut butter. Then add crackers and sugar. Mix and then press together into a greased cookie sheet. Melt chips and spread over bars. Refrigerate to set awhile.
Brown sausage in skillet and drain well. Separate and roll out dough into 16 triangles. Press over bottom and up sides of ungreased 12-inch pizza pan. Press perforated edges together to seal and form a crust. Spoon sausage over crust. Sprinkle with hash browns. Top with Cheddar cheese. Beat together eggs, water and seasonings. Pour over pan contents. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Boil hen in pot with 2 quarts of water until tender. Remove from pan and remove bones. Either chop or grind chicken and return to pot. Add to pot before deboning the chicken. Cook onion and tomatoes with meat 30 minutes on low. Add corn, stirring to keep from sticking; add salt and pepper to taste. Add soda and hot sauce, if desired. Serve at once. Excellent for cold weather.
Combine all ingredients in large deep bowl. Marinate the roast at least 24 hours, turning roast at least once.
Pour boiling water and 1 teaspoon soda over dates; set aside. Cream together the sugar, 3/4 teaspoon soda, shortening, salt and eggs; mix thoroughly. Add date mixture and flour. Pour into greased 9 x 13-inch pan.
Cream margarine and sugar. Add eggs, one at a time. Add half of flour and mix with mixer. Add sour cream; mix well. Add remaining flour, soda and vanilla. Mix well. Bake for 1 hour in tube pan or Bundt pan at 350°.
Make crepes from very thin pancake batter with small teaspoon sugar added. Do this by tilting small frying pan and running batter all over bottom of pan (sprayed with Pam). Put 2 tablespoons of vanilla ice cream along middle of crepes. Wrap around ice cream and freeze for 30 to 40 minutes. Take from freezer and pour hot sweetened strawberries and juice over crepes. Heat in microwave for about 20 seconds. Top with whipped cream.
In 3-quart rectangular baking dish, combine all ingredients but chicken. Mix well. Add chicken, turning to coat. Arrange in a single layer. Bake, uncovered, 30 minutes or until tender in 350° oven. Serve chicken and pan drippings with hot cooked rice.
Combine sugar, cocoa, milk and margarine in a large pan. Bring to a boil and boil for 1 minute. Mix in oats and peanut butter. Stir until mixed well and drop by teaspoonfuls onto waxed paper. Refrigerate until set. Makes 5 dozen.
Combine cream cheese and peanut butter. Beat at medium speed for 3 minutes. Gradually add Cool Whip and 10x sugar until smooth. Spoon filling into crusts and freeze 8 hours. When ready to serve, top with chocolate shavings.
Place fillets in a 9 x 13-inch casserole. Cover with vegetables and garlic. Blend chicken broth and tomato sauce and pour over fillets. Sprinkle with oregano and pepper. Pour olive oil over top. Bake in a 350° oven for 30 minutes.
Prepare Kraft dinner as package directs. Combine with peas, tuna, soup, milk, salt and pepper. Bake in a greased casserole dish at 350° for 30 minutes. If desired, cover with buttered crumbs or crushed potato chips during last 15 minutes of baking.
Crush crackers and pour melted margarine over them; mix well. Press into 9-inch pie plate. Saute** onions in 2 tablespoons of margarine until clear. Place onions in pie plate. Mix remaining ingredients together and pour over onions. Grate cheese over all and bake for 30 minutes at 350°.
Brown beef and onions. Arrange cabbage on top of meat mixture. Blend spaghetti sauce and garlic salt; pour over cabbage. Cover tightly; bake at 350° for 45 minutes, or until cabbage is tender. Sprinkle with cheese. Cover for a few minutes to melt cheese. Serve over beds of fluffy rice. Makes 6 servings.
Mix all ingredients together, folding in whipped topping last. Pour into 9-inch pan. Freeze. Cut into squares to serve.
In a small baking pan, lay the asparagus flat. Layer 1/2 can soup over asparagus. Layer 1/2 c. grated cheese on top of this. Add drained peas, then remaining soup on top of peas. Place remaining cheese on last. Bake at 350 degrees for approximately 30 minutes or until mixture bubbles. Sprinkle almonds over top and continue baking for 5 minutes more until almonds are slightly brown.