HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the sugar, flour, salt and spices together and stir into pumpkin. Add diluted Milnot and eggs. Add nuts at this point if you are using them. Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for another 20 to 25 minutes or until filling is firm. Garnish with whipped Milnot topping.
Using a large pot, bring sugar and corn syrup to a boil (stir until sugar melts). Remove from heat immediately. Stir in peanut butter and cornflakes until well mixed. Roll into balls and place on wax paper till cool.
Combine all ingredients, except tortillas. Spread 2 tablespoons mixture onto each tortilla; fold in half. Bake at 400° for 8 minutes or until golden. Cut each into 4 wedges.
Cream the margarine, cream cheese and sugar until real creamy, 3 to 5 minutes. Add eggs, one at a time; mix well after each. Add flour, 1 cup at a time. Mix. Add vanilla. Grease and flour tube pan. Bake in a 300° oven for 1 hour, then at 325° for 20 minutes.
Place chicken in greased baking dish, skin side up. Mix all other ingredients and pour over chicken. Bake 1 hour and 10 minutes in a preheated 350° oven or until very tender. Serve over a bed of yellow rice. Spoon extra sauce on rice, if desired. Garnish with parsley, tomatoes, spring onions or bell pepper.
Heat and stir dates and water. Cook until smooth. Put dates, egg white, squash, spices and milk into blender and process until smooth. Pour into unbaked 9-inch pie pastry and bake at 400° for 15 minutes, then at 350° for 20 minutes.
Heat oven to 350°. In a large bowl combine cake mix, margarine and 1 egg at low speed until crumbly. Press in ungreased 13 x 9-inch pan. Spread with pie filling. Combine brown sugar, nuts and cinnamon. Sprinkle over apples.
Combine all dry ingredients and set aside. Beat margarine, sugar, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in chips. Drop from tablespoon, 2 inches apart onto ungreased baking sheets. Bake at 375° for about 12 to 15 minutes or until golden brown. Do not overbake. Makes about 6 dozen cookies.
Mix everything together until well mixed. Press into casserole dish and let sit in refrigerator until chilled.
Dissolve jello in boiling water. Add cream cheese; stir until tiny flecks of white remain. Add the mixed pineapple and blueberry juice. Add the fruits and chill until almost set. Fold in the Dream Whip which has been mixed following directions on package.
In skillet, cook bacon until crisp; remove and crumble. Dust liver with flour; brown lightly in bacon drippings. Stir in soup. Cover; simmer 5 minutes or until done. Stir occasionally. Garnish with bacon. Serve with cooked rice. Makes 4 servings.
Boil chicken in a pot of water. Remove chicken when cooked, reserving broth. Cook green pepper and onion in a skillet sprayed with nonstick cooking spray. Add tomatoes with juice and cheese. Debone chicken and add to cheese mixture. Cook spaghetti in reserved chicken broth. Drain cooked spaghetti and mix with cheese and chicken. Pour into a casserole dish. Bake at 325° for 1 hour.
Mix together. Refrigerate for a couple hours before serving with raw vegetables. Easy to make a half batch.
In a large bowl, combine flour, salt and baking powder. Stir in beaten eggs, milk and oleo. Add remaining ingredients and stir until moistened. Pour into a lightly greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Cut into small squares. Can be made ahead, frozen and reheated.
Mix all ingredients and spread on cookie sheet. Bake approximately 1 hour at 250°. Stir often until seeds are no longer wet and are nicely browned.
Remove stem, seeds and membrane from jalapeno; chop. Cook and stir pepper, onion and garlic in margarine in 2-quart saucepan until onion is tender. Add tomatoes, celery, lemon juice, salt, sugar and pepper. Heat to boiling. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Stir shrimp into tomato sauce. Heat to boiling. Reduce heat; simmer, uncovered, 5 minutes. Serve over rice. Garnish with parsley.
Heat oven to 375°. Stir together flour, baking soda and salt. In large bowl, beat margarine, sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in milk chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until slightly browned. Cool slightly; remove to wire rack. Cool completely. Makes 6 dozen cookies.
Boil 1 1/2 cups boiling water, cloves, cinnamon, ginger and tea bags,	then simmer. Let steep 15 minutes. In large pan, boil 2 minutes 7 1/2 cups water and sugar. Add jello, orange juice, pineapple juice and lemon juice.	Makes 1 1/2 gallons.
Mix brownie mix as directed for chewy brownies and add nuts and chocolate chips. Do not cook as directed. Undercook. Cook about 20 minutes, then let stand 3 or 4 minutes in turned-off oven with door open. Then remove and let cool.
Mix all ingredients and place them on the steak for 45 minutes to 2 hours. Grill and enjoy.
Mix together vinegar, sugar and salad oil. Pour over beans, green pepper and onion. Stir occasionally and chill several hours. Drain before serving.
In 12-inch skillet, over medium heat, in hot butter, cook all ingredients until peppers are tender, about 10 minutes, stirring occasionally.
Preheat oven to 350°. Mix first 4 ingredients for 4 to 5 minutes or until well blended (I use food processor). Add chips; blend, not using food processor. Set aside.
Mix pretzel crumbs, 3 tablespoons sugar and melted butter. Press into a 9 x 13-inch dish and bake 10 minutes at 350°. Cool. Whip the cream cheese and sugar until light and fluffy. Fold in Cool Whip. Spread over crust and refrigerate. Dissolve gelatin in boiling water. Add frozen strawberries. When mixture has thickened, pour over cream cheese layer. Refrigerate at least 2 hours. Even better if made a day ahead.
Combine all ingredients in roasting pan, mix well. Cover with aluminum foil and bake at 275° for 3 1/2 hours. Do not lift cover. Serves 8 to 10.
Combine rice, mushroom soup, celery soup and milk in bottom of 9 x 13-inch casserole dish. Place chicken on the bed of rice and soups. Sprinkle 1 package dry French onion soup over the chicken pieces. Cover with foil and bake at 350° for 2 hours.
Mix all ingredients together and bake in a 9-inch pan for 30 minutes at 325° to 350°. Cut and roll in powdered sugar.
Beat the butter until fluffy. Add the sugar. Add the eggs, one at a time, and beat. At slow mixing speed, alternate dry ingredients and milk. Spoon into tube pan. Bake at 350° for 1 hour. Do not open oven. Cool in pan on rack for 15 minutes. Remove cake; place on rack to complete cooling.
Stew chicken until very well done. Tear into strips and mix with Ro-Tel tomatoes. Mix soup, sour cream and and green chilies. Tear tortillas into bite size pieces.
Cook beef, onion and garlic until light brown and tender. Stir in tomato sauce, catsup, oregano and sugar. Cover; simmer 10 minutes. Spoon off fat. Remove from heat and add cheeses. Stir until melted and well mixed.
Mix and put into bottom of 9 x 13-inch pan. Bake at 325° for 12 minutes. Cool and break up with fork to make crumbs.
Melt butter. In a square baking dish mix brown sugar and butter. Put pineapple on top with cherries in the middle. Mix cake mix as directed on box.
Melt chocolate in the boiling water. Set aside to cool. Cream the butter and sugar until fluffy. Mix in egg yolks one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together flour and soda. Add to creamed mixture with buttermilk. Do not overmix at this point. Beat egg whites until stiff and fold in batter. Stir in pecans and coconut. Pour in 3 greased and floured pans. Bake at 350° for 20 minutes.
Boil squirrels. Leave standing in water cooked in. Cook onion, celery, carrots, salt and pepper. Take squirrel off bone while vegetables are cooking. When vegetables are cooked, put potatoes in squirrel water and cook. Put potatoes and vegetables in bowl together with squirrel meat and add cornstarch to squirrel water and thicken to make gravy. Then pour over meat and vegetables and serve.
You will need pottery or China dish, 8-inches (20.5 cm) square.
Cook, peel and halve sweet potatoes. Arrange sweet potatoes in shallow baking dish and sprinkle with salt. Bring sugar and 1/4 cup water to boil, add margarine and pour over ingredients in baking dish. Bake, uncovered, in preheated 350° oven about 30 minutes. Makes 4 servings.
Cream together margarine, Crisco and sugar. Add eggs one at a time. Add alternately dry ingredients and liquid. Bake about 1 hour at 325° in Bundt pan or tube pan.
Grease a 9 x 13-inch pan. Dump applesauce into pan and spread evenly. Then dump pineapple on top of applesauce and then spread evenly again. Spread the cake mix on top of mixture. Pour the melted butter on top of the cake mix. Now sprinkle the chopped nuts on top of butter. (Note: Do not stir.)
Mix ingredients and let sit only 15 minutes. Mix and shape into rolls. Let rise only 10 minutes. Bake at 425° for 10 to 15 minutes. Makes 6 dozen. Ready in 1 hour.
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheese; mix well. Pour into a greased 13 x 9 pan. Top with Parmesan cheese. Bake uncovered at 350° for 55 to 60 minutes or until potatoes are tender.
Combine all ingredients. Drop by 1/2 teaspoon onto greased cookie sheet. Press down with a wet fork. Bake at 325° for 10 minutes.
Pour 1 cup boiling water over the ingredients. Bring to a slight boil. Let stand and cool completely.
In skillet, brown chicken in oil. Pour off fat. Add remaining ingredients. Cover; simmer for 45 minutes, or until done. Stir occasionally. Makes 4 servings.
Mix last 7 ingredients together. Pour into crust. Bake at 325° until set (about 30 to 40 minutes).
Soak cookies in milk. Cover bottom of dish with Cool Whip. Add a layer of cookies and continue layering with Cool Whip and cookies. Keep refrigerated. Best if refrigerated overnight.
Cream the cream cheese, margarine, egg and vanilla. Add cake mix, a third at a time. Chill 30 minutes. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes at 375°.
Foil line a 9 x 13 pan or baking dish. Place chops flat and pour the sauce evenly over meat, adding enough water to cover, if necessary. Bake at 400° about 1 hour, until tender. If you like, you may brown by turning on broiler for about 5 minutes.
Mix first 6 ingredients together and put in greased casserole dish. Mix last 4 ingredients together and sprinkle over sweet potato mixture. Bake at 350° for approximately 30 minutes. Serves 10.
Cream the Crisco and sugar until smooth. Add eggs, one at a time, and beat until smooth. Add other ingredients. Preheat oven to 375°. Bake until brown.
Thaw broccoli in a pan of hot water; mix all ingredients in a large casserole dish. Bake 1 hour at 350°.
In medium bowl, combine beans, milk, soup, pepper and 1/2 can of onions. Pour into a 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes, or until heated through. Top with remaining onions. Bake, uncovered, for 5 minutes, or until onions are golden brown. Makes 6 servings.
Mix first 6 ingredients, then pour into melted margarine in 9 x 12-inch pan. Bake at 400° for 25 minutes.
Mix flour, oil and sugar, then add buttermilk and yeast. Stir good. Put it in a bowl and set in refrigerator and it will rise. You can use as much as you want until used up. Work up as you do any biscuits and bake at 450° for 10 to 15 minutes.
Prepare cake batter according to directions on box. Pour into 2 greased and floured 8-inch round cake pans. Bake at 325° for 20 to 25 minutes. Cool and divide to make 4 layers.
Put drained tuna into bowl and shred with fork tines. Add the no-fat Miracle Whip salad dressing. Pour Equal sweetener onto the Miracle Whip and stir well. Salt and pepper to taste. Great on toasted bread! Serves 8.
In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil. Reduce heat and simmer for 5 minutes, covered. Do not drain liquid from vegetables. In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into greased 9 x 12-inch casserole pan. Top with remaining cheese. Bake, uncovered, in a 350° oven for 45 to 50 minutes or until heated thoroughly.
Combine first 4 ingredients. Toss gently to coat and chill 1 to 2 hours. Spoon salad into a lettuce lined serving bowl. Garnish with apple wedges and pecan nuts. Yields 10 servings.
Preheat oven to 350°. Cream sugar, egg and butter together in a large bowl. Set aside.
Combine pretzels with margarine and sugar. Press in 13 x 9-inch pan. Bake at 400° for 8 minutes. Cool.
Drain peaches in saucepan. Set peaches aside. To juice, add sugar, vinegar, cloves, allspice and cinnamon stick and bring to a boil. Simmer 5 minutes. Pour over peaches in heat-proof bowl. Cover and chill overnight.
Mix dry ingredients. Blend shortening, sugar and eggs. Beat until fluffy. Add dry ingredients; stir in rolled oats, vanilla and chocolate chips. Spoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a large bowl, combine the first five ingredients. Stir in hash browns, chicken and carrots, if desired. Transfer to a greased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 45 to 50 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly.
Butter sides of saucepan. In it, combine sugar, water, salt, syrup and vinegar. Cook to hard ball stage. Stir in vanilla. Slowly pour over popped corn, stirring just to mix well. Butter hands and shape into balls.
Drain pineapple and oranges. Stir over low heat until coated the almonds and sugar. Cool and break apart. Set aside. Put remaining ingredients in a plastic bag.
Cream sugar, eggs and salad oil until well blended. Sift together flour and spices. Dissolve soda in buttermilk and add flour mixture and buttermilk to the egg mixture. Add fig preserves and pecans. Bake in a greased tube pan at 350° for about 1 hour or until done. This makes a large cake that will keep in the refrigerator indefinitely. It can also be frozen.
Melt margarine. Add brown sugar. Cool. Add the remainder of the ingredients. Pour into a greased 13 x 9-inch pan. Bake at 325° for 25 to 30 minutes. Cool and cut into bars.
Mix ingredients together and drop into ungreased cookie sheet in a 350° oven for about 10 to 12 minutes. Remove from sheet and cool. Makes 3 dozen cookies.
Mix ingredients in a large mixing bowl. Using an ice cream scoop, drop 6 large dough balls on a cookie sheet. Preheat oven and bake at 350° for 12 minutes. Recipe makes approximately 3 dozen "monster" cookies.
Mix together flour, sugar, cinnamon, salt, baking powder and soda. Add eggs and oil; mix well. Add zucchini and nuts; stir just enough to mix together. Pour into a greased and floured loaf pan (8 1/2 x 4 1/2 x 3-inch). Bake about 1 to 1 1/2 hours. The top will split open and a tester comes out clean when done. If you prefer cupcakes, make about 2 dozen.
Mix together and press in buttered pan. Melt 3 Hershey candy bars and pour over top. Chill several hours and serve.
Layer Twinkies in 9 x 13-inch dish or pan. Put large can pineapple with juice over Twinkies, then add bananas. Mix pudding mix as directed on package. Pour over bananas. Then put Cool Whip and cherries and nuts on top. Refrigerate for 24 hours before serving.
Put pineapple juice and sugar in pitcher. Add 1/2 cup lime sherbet; stir mixture until smooth. Pour 1/2 cup juice into each of 4 glasses; add 1 scoop sherbet to each glass. Fill with lemon-lime beverages.
In a small mixing bowl, cream the margarine. Add cocoa and powdered sugar alternately with milk. Beat to spreading consistency. Additional milk may be needed. Blend in vanilla.
Combine all ingredients and mix well. Bake at 350° for 1 hour or cook in crock-pot.
Cut up chicken as desired. Combine mayonnaise, ketchup and orange juice. Pour over chicken in a shallow baking dish. Bake at 350° for 1 hour (uncovered). Extra sauce may be used over rice.
Sift flour, sugar, powder and salt. Add remaining ingredients, except egg whites. Beat for 2 minutes, scraping bottom and sides frequently. Add the unbeaten egg whites; beat for 2 more minutes. Pour into prepared pans. Bake for 25 to 30 minutes at 350°.
Beat together all ingredients. Mix vinegar and soda and add to cake last. Bake at 350° for 30 minutes.
Mix all ingredients and place in unbaked pie shell. Bake at 350° for 50 to 60 minutes.
Fry noodles in butter until golden. Mix all ingredients except 1 can onion rings. Bake at 350° for 1 hour. Top with remaining can of onion rings.
In a large bowl, cream until light and fluffy the margarine, oil, sugar and powdered sugar. Add eggs and vanilla. Mix well. By hand, add and mix the flour, soda and cream of tartar. Place in covered bowl and chill at least 1 hour. Preheat oven to 350°. Place 1-inch balls of dough on a cookie sheet. Flatten and sprinkle with sugar. Bake 10 to 12 minutes. This dough freezes well. Cookies are very rich, 50 calories each. (You may add chocolate or nuts to the dough or decorate with M&M's or chocolate stars.)
Put all ingredients in a covered jar. Let stand in refrigerator 2 to 3 days. Serve small portions on small cup-like pieces of lettuce or large corn chips.
Bring to a boil: oleo, cocoa and water. Add sugar, flour and salt. Just beat until mixed smooth. Stir in sour cream, soda and eggs. Bake at 350° for 22 to 30 minutes. I use a 9 x 13-inch baking pan or a cookie sheet with sides can be used.
Brown the pork chops quickly in heavy skillet. Arrange a layer of kraut in the bottom of a buttered casserole, then add 3 of the chops. Sprinkle with salt, pepper and garlic. Repeat again. Pour over all the beer. Cover and bake at 325° for 2 hours.
Mix oats and water and set aside to cool. Cream Crisco and sugar well. Add eggs and mix well. Sift dry ingredients together and add to the creamed mixture. Add oatmeal and beat well. Bake in oblong pan at 350° for about 30 minutes.
In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-quart baking dish. Combine crumbs and almonds and sprinkle over vegetables. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly.
Boil the sugar and water until thread stage. Beat egg whites until stiff. Pour boiling mixture into egg whites and continue beating. May brown in oven slightly.
Combine all ingredients until thoroughly mixed; shape into patties. Melt butter in skillet. Add patties and brown on both sides for 5 minutes.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Add whipped topping (made according to directions on package). Pour into baked pie shell. Sprinkle with chopped peanuts. Freeze until firm. Remove from freezer 1/2 hour before serving.
Cream together oleo, salt, sugar, and eggs. Fold in sour cream and vanilla, then add dry ingredients. Spoon about half in a Bundt pan and sprinkle over this 1/2 cup nuts and brown sugar. Add rest of mixture and bake for 40 to 50 minutes at 350°.
In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120° to 130°; add to flour mixture. Blend on low speed until moistened. Beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Saute onion in butter. Add water, broths and seasoning. Bring to boil. Reduce heat and simmer 1 hour uncovered. Place a slice of cheese on the toasted bread. Put under broiler till cheese melts and then place on top of bowl of soup.
Mix avocados with lemon juice to a spreading consistency. In a separate bowl, mix sour cream, mayonnaise and taco mix. Set aside. Spread all of the avocado mix on the bottom of a 13 x 9-inch pan or large plate. Spread 1 layer of refried beans on top of avocados. Spread 1 layer of sour cream mix. Spread the rest of the beans. Spread the rest of the sour cream mix. Now layer the rest of the ingredients. Serve with tortilla chips.
Oil pan and add onion, garlic and beans. Dissolve the tomato paste in water and add seasonings, herbs and a dash of sugar. Pour over the beans and cook for 15 minutes.
In medium bowl, mix first 5 ingredients. In small bowl, combine remaining ingredients; mix well. Combine yogurt mixture with potato mixture and toss gently to coat. Cover with plastic wrap. Refrigerate 1 hour.
Brown hamburger and onion. Drain. Mix soups, tomatoes and milk and add garlic salt and pepper. Layer Doritos in casserole dish. Sprinkle hamburger over Doritos. Pour soup mixture over hamburger. Top with grated cheese. Bake 30 minutes at 350°. Serve with tossed salad.
Soak cucumbers in ice water 3 or 4 hours. Drain. Slice or cut into strips. Place in sterilized jars, along with onion and a generous amount of dill. Combine sugar, water, vinegar and salt and bring to a boil. Pour over pickles and seal. Store in 70° to 75° temperature until cucumbers look transparent, about 3 weeks. Makes 3 pints.
Dissolve lemon jello in hot water. Add cream cheese and eagle brand milk. Then add mountain dew. Add cool whip & crushed pineapple. Add pecans to top. Refrigerate.
In a large skillet, fry bacon crisp. Drain; crumble. Discard all but 3 tablespoons of drippings in pan.
Mix sugar and cornstarch in a pan and add broth or water gradually, stirring constantly. Add remaining ingredients and cook, stirring occasionally, until raisins are plump and mixture is thick. Serve hot with ham. Makes 1 1/2 cups sauce.
Mix all together and pour over roast. Bake until roast is tender. Slice roast and serve on hard rolls. Save juice and serve with sandwiches.
Melt butter in a frying pan. Put salt and pepper on the meat. Brown chops and onions together. Grease casserole. Lay potato slices on bottom of casserole. Remove the browned chops from the pan; place on top of the potatoes. Add the soup and milk to the onions; stir until mixture is smooth. Pour over chops. Bake, covered, at 350° for 45 minutes. Uncover; bake another 30 minutes.
Combine all ingredients except oats; boil for 1 minute. Add mixture to uncooked oats and drop onto wax paper.
Stir sugar, margarine and milk consistently until it comes to a full boil. Let boil 2 minutes, continue stirring. Remove from heat. Stir in marshmallows until smooth. Add chocolate chips and stir until smooth. Add vanilla and nuts. Pour into a 9 x 13-inch baking dish lined with foil and well buttered.
In mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green pepper, onion, seasonings and 1/2 cup nuts. Turn out onto a sheet of plastic wrap and shape into a ball. Refrigerate several hours or overnight.
Cut four 24 x 18-inch pieces of heavy-duty tinfoil. Place a chicken quarter in center of each; sprinkle with garlic salt and paprika. Top evenly with onion and next 4 ingredients. Spoon soup evenly over each portion. Seal bundles and place on a 15 x 10 x 1-inch jellyroll pan. Bake at 400° for 1 hour and 15 minutes or until done.
Preheat oven to 350°. Using solid shortening or margarine (not oil), grease and flour a 15 x 10-inch pan.
Mix yeast with water; add salt, sugar, shortening and flour. Let rise. Make out into rolls and let rise again. Bake at 350° until brown.
Boil chicken until done and debone. Cut-up onion and bell pepper. Dissolve Roux in chicken broth and add onions and bell pepper. Put debone chicken into mixture and cook until onions and bell pepper is done.
If frozen, thaw strawberries. In blender, combine buttermilk, yogurt, banana, ice cubes and strawberries. Cover and blend until smooth. Makes 4 servings at 93 calories each.
Place sugar in bowl. In another bowl, combine next 3 ingredients. In saucepan, combine marshmallows and butter. Stir until smooth. Remove from heat. Stir in extracts. Pour over cereal mixture. Stir until well coated. Using greased hands, shape into 1 1/2-inch balls. Coat with sugar.