HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients; spread in a 9 x 13-inch pan. Bake at 350° until firm to touch and golden brown (about 25 minutes). Cut into squares. Makes about 5 dozen squares.
Bake and cool the pie shells. Cover the bottom of the shells with the sliced bananas. Beat together the softened cream cheese, sugar and Cool Whip. Spread over the bananas. Top with the blueberry pie filling. Chill.
Melt butterscotch in microwave. Mix in noodles and peanuts. Drop on plate by the spoonful. Let cool.
In skillet saute, onion and garlic in oil. Add zucchini squash, tomatoes, green pepper and salt and pepper to taste. Cook until tender. Sprinkle with minced parsley and Parmesan cheese before serving. Makes 8 servings.
Put frozen bread into the refrigerator overnight. The next morning, cut bread into cubes and put in a 9 x 13-inch pan or Bundt pan. Mix remaining ingredients and pour over cubes. Let rise and bake at 350° for 30 minutes.
Preheat oven to 350°. Fry hamburger and sausage together. Add seasoning. Drain. Add tomato sauce and paste. Insert cheese into noodles, then meat, then more cheese. Put in a greased pan. Pour remaining sauce over noodles. Add one can of water. Cover with foil and bake for 1 hour.
Saute margarine, pepper, onion and mushrooms (chopped) in skillet or in baking dish in microwave oven. Add rice and mix. Add the cans of beef consomme. Bake at 300° for 1 hour.
Soften cream cheese and mix with flavoring, powdered sugar and food coloring desired. Press into rubber molds. Keep refrigerated or frozen. Makes 25.
Melt the butter in a 9-inch square pan. Over this, spread the graham cracker crumbs, coconut, chips and chopped nuts. Over this, pour the Eagle Brand milk. Bake for 30 minutes at 350°.
Mix ingredients in the order listed. Drop by spoonfuls onto cookie sheet. Bake for 10 minutes at 350°.
Combine flour, soda, cinnamon and salt. In separate bowl, mix oleo, sugars, eggs and vanilla. Beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch bits. Drop by tablespoon, size of walnut, on ungreased pan. Bake at 375° for 7 to 8 minutes.
Mix together milk, sugar, eggs and butter. Boil 1 minute. Add remaining ingredients. Grease 9 x 13 pan with butter. Line pan with graham crackers (whole). Pour mixture over crackers and spread evenly. Top with another layer of whole graham crackers.
Brown chicken in margarine. Place in baking dish and add soup and milk. Sprinkle with cheese and bake at 300° for 45 minutes to an hour. Serve over baked rice.
Cook rice as directed on package. Saute onion, zucchini and parsley in butter. Mix all ingredients together. Oil a 9 x 13-inch pan with olive oil. Pour rice mixture in pan. Bake at 350° for 1/2 hour or until top is golden brown. Cool. Cut into squares. (Will firm up as it cools.) Serve as appetizers or side dish.
Sift together in a large bowl sugar and flour. Mix and boil rapidly for 2 to 3 minutes the 1 stick oleo, oil or shortening, 4 tablespoons cocoa and water. Pour boiling mixture over flour and sugar. Mix well. Add buttermilk, soda, cinnamon, eggs and vanilla. Bake about 25 minutes at 350°. Five minutes before cake is done, mix 1 stick oleo, 4 tablespoons cocoa and milk. Bring to a boil and add powdered sugar and vanilla. Spread on cake while hot.
Boil livers with thyme and bay leaves for 20 minutes. Put in blender with brandy, cloves, nutmeg, salt and mustard. Pour in melted butter. Scoop out and mix in a bowl with cream cheese. Add egg whites. Chill one hour.
Heat oven to 350°. Combine cracker crumbs, 3 tablespoons sugar and margarine. Mix well and pat onto bottom of 9 or 10-inch spring-form pan. Set aside. Beat cream cheese, rest of sugar and flour until light and fluffy. Gradually add lemon juice and egg substitute; beat well. Add lemon yogurt and mix thoroughly. Pour over crust. Bake for 60 to 70 minutes or until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing rim of pan. Chill.
Brown beef; drain. Add onion, bell pepper and garlic. Saute until tender. Blend in tomato sauce, chili powder and salt. Butter a 2-quart casserole. Layer rice, beans and meat sauce, beginning and ending with meat sauce. Sprinkle with corn chips and bake in a 350° oven for 15 minutes. Top with cheese. Bake 5 minutes more. Serve with corn tortillas.
Boil nuts, sugar, water and vanilla about 20 minutes (until sugar crystallizes on nuts). Stir constantly. Place on large cookie sheet. Cook at 350° for about 30 minutes, stirring occasionally.
Thaw, drain and slice	crab. Slice zucchini	and cut slices in half. Saute zucchini, mushrooms and onion in oil in 9-inch skillet. Add crab	and heat through. Beat eggs and blend in seasonings. Pour eggs over crab mixture. Sprinkle with parsley. Cook over low heat, lifting the edges to allow the uncooked portion to run underneath. When set, sprinkle with cheese and place under hot broiler until top is delicately browned. Cut into wedges and serve at once. Makes 2 to 3 servings.
Mix oil, vinegar, sugar and seasoning packets; refrigerate. Crush noodles from soup mix. Toss cabbage, sliced onions, noodles and almonds; dress with oil mixture.
Cook rice, simmer curry and onions in butter. Add soup and mix until smooth. Add sour cream and chicken or shrimp. Serves 4.
Remove seeds and rind from melon. Cut in 1 1/2-inch chunks. Cut meat and cheese into pieces about 2-inches long and 1/4-inch wide. Thinly slice scallions, including most of green tops. Chop mint.
Saute onions and hamburger together. Add garlic powder and beef soup. Simmer for 1/2 hour. Drain and add tomatoes over top of hamburger mixture. Put potatoes over top and brush raw egg on top. Bake at 350° for 20 minutes.
Slowly brown pork steaks on both sides in hot fat. Season well with salt and pepper. Place in shallow baking dish. Cover each steak with a layer of the apple stuffing. Top with apple half. Sprinkle with sugar. Cover dish tightly with foil. Bake at 350° for 1 hour or until pork is well done.
Cream together the eggs, sugars, shortening and peanut butter until fluffy. Add flour (sifted), soda, vanilla and salt. Roll into balls the size of walnuts. Place 3 inches apart on slightly greased cookie sheet. Flatten with fork dipped in flour (crisscross). Bake at 375° for 10 to 12 minutes. Makes about 6 dozen cookies.
Brown lean ground beef and onion. Salt and pepper to taste. Add green beans and can of tomato soup. Put in greased casserole pan. Mash potatoes and add cheese. Spoon over meat and bean mixture. Bake at 350° until top is golden brown, approximately 30 minutes.
Melt butter and add garlic, onions, celery and bell pepper. Saute until onions turn yellow. Add tomato sauce, tomatoes and sugar. Simmer 1 hour. Add green onions, basil, thyme and shrimp. Cook 15 minutes.
Slice cucumber very thin. Put in bowl and sprinkle with salt. Set in refrigerator for 2 hours. Rinse two or three times in cold water and drain. Toss with dressing, blending the sour cream, vinegar and paprika.
Combine granulated sugar and Jif until mixture resembles coarse crumbs. Reserve 3 tablespoons of the crumb mixture. Sprinkle the remaining mixture over the bottom of baked shell. In medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Combine egg yolks and milk, stir into granulated sugar mixture until well blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook and stir 1 minute longer. Remove from heat. Stir in vanilla. Cool to room temperature. Pour into the shell. Preheat oven to 425°.
Cook carrots; while hot, add mayonnaise, horseradish and onions. Mix well and serve hot.
Chop or shred cabbage and onion. Mix sugar, vinegar and turmeric. Heat mixture until ready to boil. Pour over vegetables. Mix thoroughly. This will keep 2 weeks in refrigerator.
Bake cake as directed on box in 9 x 13-inch pan; cool. Cut into thirds. Crumble up 1/3 in bottom of punch bowl. Put layer of pudding, pineapple, cherries, nuts and Cool Whip in that order; repeat layers, starting with cake. On last layer, put nuts on top of Cool Whip. Cut cherries in small pieces and drain. Put on top of nuts. Better if made a few days ahead.
Parboil cubed potatoes. Mix sour cream, celery soup and cut up Velveeta cheese. Layer in crock-pot with potatoes. Cook on high until melted.
Fix jello with hot water. Then add pineapple and pie filling. Let jell.
Dissolve gelatine in cold water. Add hot water. Add rest of ingredients (except angel food cake and Dream Whip). Refrigerate until firm. Rub brown off of angel food cake and break into pieces. Make Dream Whip as directed on package. Take out 1 cup to use as icing. Line a colander with clear plastic wrap such as Saran Wrap. Mix Dream Whip with chilled mixture. Alternate layers of cake pieces and Dream Whip mixture until all used. Refrigerate 2 or 3 hours. Turn upside down on plate and ice with Dream Whip that was set aside.
Mix Cool Whip and milk together. Add cherry pie filling and pineapple. Mix thoroughly and refrigerate.
Drain fruit cocktail and pineapple. Put milk in a bowl along with lemon juice. Stir well. Add fruit. Fold in Cool Whip. Chill for several hours (overnight is best).
Cook broccoli in boiling water for 5 minutes. Remove from heat. Cut rice according to directions; set aside. Saute onions in butter, using large saucepan. Add the can of Cheddar cheese soup and stir. Cut other cheese in and add to soup mixture; mix until all is melted. Add mushrooms, juice and all. Drain broccoli. Add it with rice to the mixture and mix well. Pour into baking dish. Place onion rings on top or mix them in the mixture. Bake in 350° oven for 30 minutes or longer.
Combine all ingredients. Place in quiche dish or other baking dish. Bake at 350° for 35 minutes, or until golden brown. Serve with French bread rounds, crackers or carrot sticks.
Cut zucchini diagonally into 1/4-inch pieces. In 5-quart Dutch oven or 10-inch skillet, over high heat in very hot salad oil, cook zucchini, stirring quickly and constantly, until well coated with oil. Add salt, sugar and 1/4 cup water. Reduce heat to medium-high; continue stir-frying 7 to 8 minutes until tender-crisp. Makes 4 servings.
Coat beef cubes with flour, salt and pepper. Brown in hot Wesson oil. Add celery and onion; brown lightly. Add remaining ingredients, including remaining seasoned flour; stir well. Cover and cook over low heat 1 to 1 1/2 hours, until tender. Stir occasionally. Serve with hot noodles, rice or mashed potatoes. Serves 4.
Melt oleo, peanut butter and chocolate chips. Mix well. Pour over the cereal (in a large bowl) and stir until coated. Pour cereal into a large paper bag. Sift confectioners sugar over this and shake bag. Store in airtight container. Makes 12 cups.
Preheat oven to 350°. In a bowl, beat butter and sugar until light and fluffy; add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop by rounded tablespoonfuls, about 2-inches apart, onto greased cookie sheet. Bake 13 to 15 minutes. Cool 2 to 3 minutes on cookie sheet before transferring to wire rack. Store in tightly covered container.
Cook macaroni as package directs; set aside. In a skillet cook sausage and green pepper until sausage is browned and pepper is tender; stir occasionally to break sausage into bits. Drain. Stir in tomatoes, pizza sauce and salt. Bring to boil. Stir in zucchini. Cover and cook 10 minutes or until zucchini is tender. Stir in macaroni. Cook uncovered for 5 minutes more. Sprinkle with cheese. Makes 5 to 6 servings.
Thaw spinach out and squeeze all the water out. Then add rest of ingredients. Mix well. This goes great in middle of round loaf of brown bread. Serve with crackers.
Fry ground beef mixed with onion, salt and pepper until done. Drain grease. Add peas, carrots and cooking wine. Let simmer for 5 to 10 minutes. Fix mashed potatoes, approximately 2 cups (fresh or instant). Spread meat mixture into a 2-quart casserole dish and cover with mashed potatoes and top with grated cheese. Heat in microwave or 350° in conventional oven for 30 minutes or until cheese has melted. Serves 4.
Cream together sugar, eggs and oil. Add carrots. Add flour, a little at a time, then rest of ingredients. Pour into two round pans, greased and floured. Bake 25 to 30 minutes at 350°.
Thaw sherbet slightly. Put into punch bowl and pour the ginger ale over top of sherbet.
Mix all together. Put in casserole dish. Bake at 350° for 1 hour.
Mix all ingredients except potatoes. Add potatoes and pour into a 2 1/2-quart buttered casserole dish. Top with bread crumbs. Bake at 350° for 1 hour uncovered.
Sift dry ingredients together. Add butter. Form into one-inch balls and flatten with fork. Bake at 300° for 20-25 minutes. Do not overbake. Makes 24 cookies.
Mix butter and soups together. Add sour cream and cheese. Mix well. Add chicken, cooked egg noodles and mixed vegetables. Bake in casserole dish at 350° for 35 minutes. Let sit for 5 minutes before serving.
Dissolve Jell-O in hot water. Stir in cream cheese until fairly well mixed. Add other ingredients. Beat mixture until well blended. Mold and chill until set.
Mix together in a glass dish. Microwave 8 to 9 minutes, stirring often so they will cook evenly. Serve with toothpicks. Good hot or cold.
Mix all ingredients except blueberries. Fold in berries. Spoon into greased muffin tins. Bake at 400° for 20 to 25 minutes.
Preheat oven to 400°. In a large bowl, stir together flour, oats, baking powder, soda, salt and spices. In another bowl, stir pineapple, yogurt, eggs, liquid Butter Buds and vanilla. Stir in sugar until blended. Stir in flour mixture just until moistened. Stir in carrots and raisins. Spoon batter into muffin cups, lined with paper and sprayed with nonfat cooking spray. Bake 15 to 17 minutes. Yield: 24 muffins.
Add baking powder, soda and salt to flour, then sift into a bowl. Add raisins to mixture. Mix beaten eggs, melted butter and buttermilk to mixture and mix. Grease and flour a baking pan. Bake at 350° for 50 to 60 minutes. Check with knife. If it comes out clean, the loaf is done. Remove from oven and apply a small amount of butter to top of loaf to soften crust. Wrap in foil to keep fresh.
Cut up cauliflower, onion, broccoli and cucumber. Mix together remaining ingredients and chill.
In a large bowl combine 1 cup flour, 1 cup cornmeal, sugar, salt and yeast. Blend.
Mix sugar and vanilla into whipped cream. Add remaining ingredients except Grape-Nuts; pour into mold or dish. Refrigerate. Add Grape-Nuts just before serving. Yield: 8 servings.
Peel peaches. Place peach halves in pie shell until full. Mix sugar, butter, flour, egg and vanilla. Pour over peach halves and bake at 375° until crust is brown, about 35 minutes.
Mix flour with margarine and lard until consistency of bread crumbs. Add 1 or 2 teaspoons cold water. Mix into stiff dough. Roll out to form pastry base. Bake base at 350° for 20 minutes.
Mix and handle crabmeat as little as possible. Mix all dressing in a separate bowl. Toss just enough to coat crab. Sprinkle with paprika.
Bake patty shells according to package directions. Heat soup with milk; add shrimp and peas and continue to heat, stirring until just simmering. Cook slowly about 5 minutes. Stir in the sherry and 1/2 the cheese (sprinkle remaining cheese in baked patty shells). To serve, spoon shrimp into patty shells. Serves 8.
Starting with the lettuce, layer ingredients in a 9 x 9-inch baking dish. Cover and refrigerate until ready to serve.
In skillet, brown chicken in shortening or oil; pour off fat. Add remaining ingredients. Cover and cook over low heat 45 minutes or until tender. Stir now and then. Serve with rice.
Drain sauerkraut. Place in bowl and add remaining ingredients. Stir, seal and keep in refrigerator.
Brown bacon, hamburger and onions. Add all beans with juices, ketchup, salt, pepper and brown sugar. Bake 1 hour and 20 minutes at 375° without lid or slow cook on stove top.
Heat oven to 375°. In plastic bag, combine potato flakes, pepper and poultry seasoning. In shallow bowl, combine egg whites and lemon juice. Dip chicken, a few pieces at a time, in egg mixture. Shake chicken in potato flake mixture to coat. Place chicken in ungreased 15 x 10 x 1-inch baking pan. Bake, uncovered, at 375° for 45 to 60 minutes or until chicken is fork-tender and juices run clear. Makes 4 to 5 servings. Calories per serving: 210. Dietary Exchanges: 1/2 starch; 3 lean meat.
In a bowl, combine cabbage and onion. In small bowl, combine remaining ingredients, mixing well. Pour buttermilk over cabbage mixture. Toss to combine. Cover bowl with plastic; refrigerate for several hours.
Peel and grate potatoes and onion. Pour cool bacon and bacon fat over grated potatoes and onion. Add beaten eggs and the rest of ingredients. Mix together. Pour into greased pan. Bake at 400° for 1 1/2 hours or until golden brown. Serve with sour cream or applesauce.
Cover lamb with boiling water and simmer for 1 hour, covered. Add carrots, celery, turnips, cubed potatoes, onion and seasonings. Cover and simmer 30 minutes. Add sliced potatoes, simmer another 30 minutes. Serve with crusty bread. Yields 4 servings.
Empty into crock pot: tomato soup, cream of celery soup, 1 can water, beef stew and Lipton onion soup mix. Cut up carrots into 2 to 3-inch round slices and cut up potatoes as desired. Add this to crock-pot. Salt and pepper as directed. Let cook on low all day.
Drain bacon on paper towel and crumble up. Mix bacon, olives, scallions and cheese with mayonnaise until creamy. Cut toasted English muffins into quarters. Spread about 1 teaspoon on each piece of muffin and broil until bubbly. Serve hot for best taste. Mixture can be frozen until ready to use.
Combine flour, soda and 1/2 teaspoon salt. Beat margarine for 30 seconds. Add brown sugar and beat until fluffy. Add eggs and 2 teaspoons vanilla; beat well. Stir dry ingredients gradually into beaten mixture, stirring until well blended. In a saucepan, heat together milk, chocolate pieces, 2 tablespoons butter and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and remaining vanilla. Pat 2/3 of oat mixture in bottom of ungreased 15 x 10 x 1-inch baking dish. Spread chocolate over dough. Dot with remaining oat mixture. Bake at 350° for 25 to 30 minutes.
In medium sauce pan, combine jello and crushed pineapple. Bring to boil, then remove from heat and set aside. Mix together remaining ingredients and add to pineapple mixture. Refrigerate until completely cool.
Measure the dry ingredients and sift them together. Dice the bananas and add them to the dry ingredients along with the oil, vanilla, eggs and crushed pineapple with juice. Stir to blend, but do not beat.
Cream oil and sugar, then add eggs, 1 at a time. Mix dry ingredients and enough zucchini to mix easy. Remove from mixer. Add remaining zucchini, coconut and nuts. Pour in a greased and floured Bundt cake pan (do not use oil sprays). Bake at 350° for 50 to 60 minutes.
Grind peppers, cabbage, carrots and onions. Add celery seed, mustard, vinegar, sugar and salt; mix well. Let set for 2 hours; jar.
Mix and bake the cake mix according to directions on box. Use a 13 x 9-inch pan. Cool. Mix the pudding, milk and cream cheese. Spread on cooled cake. Spread 1 large can of drained pineapple over pudding mixture. Spread cool whip over pineapple. Sprinkle coconut on top of cool whip. Keep refrigerated.
Add onions, carrots, peppers, cabbage and salt. Let stand 2 hours and drain. Add vinegar, sugar, celery seed and mustard seed. Stir all together. Seal cold.
Cook and crumble sausage over medium heat until done. Drain on	paper towels.	Cut bread into 1/4-inch cubes and place in bottom of	greased 13 x 9-inch baking dish. Beat eggs.	Add milk to beaten eggs until mixed. Combine sausage, mustard, salt and cheese and stir in egg mixture. Pour over bread cubes and refrigerate, covered, overnight. Bake at 350° for 1 hour.	Serves 8 to 10.
Melt margarine in saucepan and blend in flour. Add milk, stirring constantly, until thick and smooth. Salt and pepper to taste or add in cubed Velveeta cheese for a delicious cheese sauce.
Place fillets in greased casserole dish. Mix soy sauce and lemon juice. Pour over fish. Bake at 350° for 20 minutes and then place under broiler and broil 10 minutes.
In a bowl, mix together all except apples. Sprinkle over apples. Bake at 375° for 30 minutes.
Follow Solomon's advice for making a good boy, Proverbs 23:14. Bake in last two words of Mark 8:14. Serve with last clause of Galatians 5:13 to last seven works of Matthew 5:15. Bake at 325° for 1 hour or until done. If you prefer, batter may be dropped by spoonfuls onto cookie sheet and baked at 375° for 13 to 15 minutes.
Melt butter in soup kettle; add flour and salt to form a paste. Add milk. Stir until slightly thick. Add chicken broth, onion, potatoes, cauliflower and/or broccoli and celery. Simmer until vegetables are soft/firm.
Mix milk, eggs and 1/4 cup melted butter. Alternate layers of bread, cheese, chillies and meat in casserole (9 x 13-inch). Add egg mixture. Top with melted butter. Refrigerate overnight, then bake at 350° for 45 minutes to 1 hour. Serves 8 to 10.
Mix all of the above together. Make sure and tear the chicken into small bite size pieces. Add salt and pepper to taste. "Delicious".
Melt chocolate in microwave safe bowl stirring constantly. Pour crackers into melted chocolate and mix gently. Spoon onto wax paper and serve when cool.
Debone and cut up chicken in bite size pieces; place in baking dish. Mix the broth and celery soup. Heat until smooth; pour over chicken. Combine oleo, pepper, flour and milk and pour over all. Bake 30 minutes or until golden brown at 375°.
Add first three ingredients to the hot milk. Stir until smooth. Combine well beaten eggs to buttermilk. Add to hot milk mixture. Blend well. Bake in dish or pan which contains about 1/2 cup oil. Bake at 400° for 45 minutes.
Warm together sour cream, mushroom soup, green chilies, 1/2 package of Cheddar cheese and turkey. Bring to boil. Put into burrito shells. Roll and place in baking pan. Pour rest of batter on top. Sprinkle rest of cheese on top. Bake at 350° for 10 to 15 minutes.
Mix all ingredients together until blended well. Put in a greased pan. Sprinkle with cinnamon and sugar. Bake at 350° for approximately 1 hour. Serve as side dish, dessert or breakfast dish.
Mix mustard and vinegar and let stand overnight. Beat the egg and add sugar. Mix well with mustard and cook until boiling and thick.
Bring to boil the honey, butter, cinnamon, vanilla and salt. Pour over oats, nuts and raisins. Mix and spread in a lightly greased pan. Bake at 350° for 20 minutes or until lightly browned. Stir every 5 minutes. Cool and crumble. Store in airtight container for 2 weeks.
Break bread into pieces. Put 1/2 in bottom of buttered baking dish. Add raisins and rest of bread. Beat eggs. Add sugar, flour and milk. Mix well. Pour over bread. Let stand 1 hour and then bake at 350° for 45 minutes. Serve with a sauce, if desired.
Chip bacon and onions; fry until brown. Put potatoes, bacon and onions in a kettle. Cover with just enough water to cook potatoes and clams. When done, add clam liquid, milk and seasonings. If a thick chowder is desired, make a paste of melted butter and flour and thicken to desired consistency. Add butter, salt and pepper.
Beat butter to a cream. Add 1 cup of the sugar, then add cocoa; beat well. Add coffee. Add vanilla and second cup of sugar. Beat well.
Put butter, sugar and corn syrup in saucepan and bring to boil, stirring until syrupy. Spray cookie sheet with Pam. Pour syrupy mixture on cookie sheet and cover bottom. Layer bread 2 high across pan. Combine rest of ingredients and mix well. Pour over bread, making sure all bread is covered. Cover and refrigerate overnight. Bake at 350° for 40 to 45 minutes. Check after 30 minutes. When removing from pan, flip bread from bottom to top. Sprinkle with powdered sugar. Serves 12 to 14 people.