HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 5 ingredients; pour into casserole dish. Cover with grated cheese. Mix melted margarine and Ritz crackers together; top casserole. Bake until bubbly and top is golden brown at 350°.
Prepare boxed cheese cake as directed on box. Do not prepare the graham cracker crumbs yet. In a medium casserole dish or clear medium bowl, sprinkle graham cracker crumbs on bottom, then pour on cream cheese mixture. Put another layer of graham cracker crumbs. Then pour lemon pie filling on top of crumbs. Top with Cool Whip. For garnish, use sliced lemons.
Mix all ingredients. Stir until most of lumps are gone. You can use for waffle iron or use for pancake batter in skillet.
This is a great recipe for kids birthday parties because kids can design their own pizza. It's also great to cut in small squares and serve as an appetizer.
In heavy saucepan, melt butter. Add carrots and seasoning. Cover and cook over medium heat, stirring occasionally, until tender (6 to 8 minutes). Stir in pineapple; heat thoroughly. Garnish with cashews. Serve immediately. Serves 4.
Heat oven to 350°. Microwave chocolate and margarine in large, microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased and floured 9-inch pie plate. Bake for 25 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pie plate. Serve with ice cream and regal Chocolate Sauce. Makes 8 servings.
Mix first 5 ingredients together. Sprinkle brown sugar on top of batter and bake at 375° for 30 minutes.
Dice bacon and onion. Fry until brown and crisp. Add water to cover and add celery and carrots. Cook slowly until tender. Cook slowly split peas separately. Add to bacon and vegetable mixture. Add canned tomatoes and cook until boiling. Stir often as it sticks after peas are added. Lower heat as soon as it boils and simmer slowly to get full flavor.
Combine all ingredients together and spoon into a greased muffin pan. Bake at 400° for 10 to 12 minutes.
Break bread into coarse pieces; use enough to fill 8 x 8-inch baking dish. Sprinkle 1/2 cup brown sugar, raisins and dash of cinnamon over top. Melt margarine in milk, then blend in beaten eggs. Pour mixture over bread and bake in microwave oven 10 minutes at High or regular oven for 30 minutes.
Cut fryer into serving pieces. Wash and drain dry. Sprinkle with salt and pepper. Dip chicken pieces into buttermilk and place in bag of flour and shake. Place chicken in 10-inch skillet in heated shortening. Cook until golden brown, turning once.
Squeeze spinach until all water is out. Stir together rest of ingredients with spinach. Let set in refrigerator for at least 2 hours. Makes 3 cups.
Combine all the ingredients except for the corn flakes. Put into a greased casserole dish and top with the crushed corn flakes. Bake at 350° for 1 hour.
Cut artichoke hearts into quarters. Add cheese, mayonnaise and lemon juice. Sprinkle with paprika. Bake 5 to 10 minutes in microwave oven on High or 20 minutes at 325° in standard oven. Serve hot with crackers.
Chop bacon and cook. Take out, leaving a little grease and mix first 4 ingredients. Cook just enough to get hot and mix well (not too thick).
Place dry ingredients in mixing bowl; stir to combine . Beat egg, stir in milk. Add melted margarine with milk and egg mixture. Stir to combine. Stir in peaches. Fry as you do for pancakes. Top with margarine and sprinkle with sugar.
Dissolve gelatin in boiling water. Add cold water and lemon juice. Pour 3/4 cup of the mixture into 6-cup mold. Chill until set, but not firm. Arrange several orange sections, overlapping, over gelatin. Add another 1/2 cup gelatin. Chill until set, but not firm.
Mix together the first 6 ingredients; set aside. Boil water, Butter Buds and salt in saucepan. Reduce heat. Gradually add flour. Stir vigorously until mixture forms a ball. Remove from heat; cool 10 minutes. Stir in Egg Beaters, beating with a wooden spoon. When smooth, add crab mixture. Drop heaping teaspoonfuls onto sprayed baking sheet. Bake at 400° for 15 minutes. Reduce to 350° and bake 10 more minutes (freezes well). Serves 48.
Combine all ingredients; turn into buttered casserole. Bake at 350° for about 45 minutes.
Brown meat and drain. Add enchilada sauce, soups and chilies. Simmer for about 5 minutes. In a casserole dish, line bottom with tortillas. Top with 1/2 of meat mixture and 1/2 of cheese. Then repeat (end up with cheese on top). Bake at 425° until cheese melts, about 10 minutes.
Bake and cool cake in 9 x 13-inch pan. Mix Jell-O with 2 1/2 cups hot tap water. Poke holes in top of cake with large fork and pour Jell-O over it. Mix the Cool Whip, pudding and milk. Spread over top of cake. Cool in refrigerator.
Preheat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Melt peanut butter and margarine in a saucepan on low heat. Add remaining ingredients. Stir until blended. Bake for 25 to 30 minutes. Cool for 10 to 15 minutes.
Combine melted butter and crumbs. Pat into bottom of 13 x 9 x 2-inch pan. Beat eggs at high speed until light (4 minutes). Add powdered sugar, softened butter and vanilla. Beat 5 minutes. Spread over crumbs; chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over pineapple. Cover with whipped topping. Sprinkle with pecans; cover. Refrigerate 6 hours or overnight. Garnish with cherries. Makes 12 servings.
Saute mushrooms, onions, celery and cashews in butter. Place vegetable/nut mixture in pie plate. Pour cream sauce over vegetables.
Preheat oven to 325°. Mix tuna, soup, milk, onion and celery. Layer chow mein noodles and soup mixture. Top with remaining noodles. Top with a few pats of butter and black pepper. Bake for 30 minutes. Good served with soy sauce.
Spread softened cream cheese on bottom of 8 or 9-inch plate. Spread shrimp sauce on cream cheese. Sprinkle chopped up crab meat on top. Serve on crackers.
Scald milk; add sugar, shortening and salt. Cool to lukewarm. Sprinkle yeast onto water in large bowl. Add milk mixture and 2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough. Turn dough onto a lightly floured board. Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, until double in size, about 1 hour. Divide dough into 6 to 8 balls. Roll each out in the form of an elephant ear. Heat vegetable oil to 375°. Deep fry ears, one at a time, for about 3 minutes on each side until golden brown. Serve hot, sprinkled with cinnamon sugar.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water. Stir constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2-quart casserole. Cover with Nilla wafers. Top with layers of sliced bananas; pour 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to edges. Bake at 425° for 5 minutes or until delicately brown. Cool slightly or chill.
Boil crushed pineapple and add jello, stir. Mix with one container of Cool Whip and walnuts (if you like). Add cottage cheese and refrigerate.
Mix all together. Pour in unbaked pie shell. Bake at 375° for 45 minutes.
Beat all ingredients (except bacon and tomato sauce) thoroughly. Put in loaf pan. Cover with bacon. Pour tomato sauce over all. Bake 1 hour at 350°. Makes 6 servings.
Take 1 loaf of frozen bread loaf that has been thawed. Tear into pieces and put into Bundt pan. Melt 1/2 cup butter and add to 1 cup brown sugar and 1 large box of regular vanilla pudding. Mix 3 tablespoons milk (can add more milk to make creamier) and 1 teaspoon cinnamon.
Cook rice and cool. Cook broccoli. Beat together cheese, onion, chicken soup and oleo. Mix all together and bake at 350° for 30 minutes.
Combine cooked hamburger with garlic, salt, sugar and add tomatoes. Mix cream cheese, sour cream, chives. Cook noodles and drain. Put alternate layers of noodles, cheese mixture, and tomato mixture in a casserole dish. Top with grated cheese and bake until bubbly at 350°.
Cut the hen. Peel, wash and cut the vegetables. Saute slightly the vegetables and the hen. Add the flour and pour water to cover. Add the spices. Let cook. Strain through a China cap (small hole strainer). Add cream and butter to sauce. Season to taste. Garnish: Julienne strips of hen and mushrooms that have been sauteed slightly in butter.
Mix all ingredients together and cook in a heavy boiler, stirring often so it won't burn. Cook until thickened. Put in a cooked pie shell. Add meringue.
Spread cherry pie filling in 8 or 9-inch square pan. Sprinkle cake mix over cherry filling; add the chopped nuts. Melt butter and drizzle over all. Bake at 375° for 35 to 40 minutes.
Saute broccoli and onion in margarine. In a 2-quart casserole dish lightly mix the sauteed broccoli, onion, soup, cheese, milk and rice. Bake in a 350° oven about 1 1/2 hours. Top with crushed potato chips and bake 5 more minutes (optional).
Combine powdered sugar with peanut butter. Mix to resemble coarse meal. Spread mixture in pan, reserving small amount to sprinkle on top. Use an 8-inch pie pan.
Combine vegetables in buttered baking dish. Melt butter in saucepan. Stir in flour. Add milk, salt and pepper. Allow to thicken. Pour sauce over vegetables. Stir lightly. Cover. Bake about 1 1/2 hours in 350° oven. Top with grated cheese last 15 minutes of baking. Serves 5.
Mix all ingredients well. Divide into 3 parts. Put each into a double plastic bag. Close tightly and refrigerate 3 days. Each day, squash and knead well. Do not open bags. On fourth day, form into rolls. It makes 6 rolls. Put on broiler pan or rack in pan. Bake at 150° for 8 hours.
Melt chips, peanut butter and butter together. Remove from heat and add rest of ingredients. Spread in 9 x 13 ungreased pan. Cut into squares.
Combine half of the croutons with all remaining ingredients. Turn into baking dish. Cover with remaining croutons. Bake at 350° for 35 minutes.
Saute onion and celery in Crisco and add to spaghetti. Add rest of ingredients and pour into a large baking dish. Sprinkle grated cheese over top and bake in 350° oven until hot and bubbly. May be frozen and used later. Turkey and rice may be substituted for chicken and spaghetti.
Cut each biscuit into 4 pieces. Combine sugar, cinnamon and butter. Add biscuits and stir together thoroughly. Pour into Bundt pan. Bake in preheated 350° oven for 1 hour.
Hold potatoes in cold water to prevent coloring. Shred coarsely. Mix with onion, flour, eggs, parsley, salt, pepper and nutmeg. Heat butter in large skillet. Place large spoonfuls of potato mixture into mounds to form pancakes. Saute until brown and crisp on one side. Turn and repeat. Place on hot platter when done.
Simmer onions in melted butter for a few minutes. Add flour, salt and pepper and mix well. Add sour cream and heat. Place asparagus spears in shallow baking dish and carefully blend in sauce with asparagus. Sprinkle with grated cheese. Bake at 325° for 10 to 15 minutes. Serves 4 to 6.
Melt butter in 9-inch skillet; when melted sprinkle brown sugar and pecans over bottom. Arrange fruit on sugar. Prepare remaining ingredients. Beat eggs until light; add salt and	sugar, beating constantly. Heat milk to boiling point; add butter. Beat into egg mixture. Add vanilla; add flour and baking powder. Beat quickly until blended. Pour batter over fruit. (If use self-rising flour, omit salt and baking powder.) Bake at 325° for 30 minutes.	Turn out while warm. Serve upside down.
Combine milk and lemon juice. Add pineapple and pecans. Whip the cream with sugar and fold into mixture. Pour into crusts and chill for several hours before serving. Yields 12 to 16 servings.
In large bowl, mix flour and baking soda. Add peanut butter, sugar and brown sugar to margarine. Add egg whites and vanilla. Add flour mixture. Stir in oats. Spoon drops on cookie sheet and bake at 375° for 8 to 10 minutes. Makes about 36 cookies.
Cream sugar and Crisco; add eggs, one at a time. Beat well after adding each egg. Combine flour, salt and baking powder. Add flour mixture alternately with the milk. Add flavoring; fold in the coconut. Bake in a large tube pan for 2 hours at 300°.
Wipe quail with damp cloth or paper towel. Fill cavities with wild rice. Sprinkle with salt and pepper. Wrap each quail with a slice of bacon. Then wrap each bird securely in heavy-duty aluminum foil. Bury wrapped birds in hot charcoal ashes in a campfire, barbecue pit or fireplace. Roast about 30 minutes; then check for tenderness. Be sure that birds are uniformly covered with hot ashes throughout cooking.
With mixer, beat together cake mix, melted butter and 2 eggs. Pour into a greased 8 1/2 x 11 1/2-inch cake pan. Beat softened cream cheese and 2 eggs. Add powdered sugar (less 2 tablespoons set aside). Beat until smooth; spread over cake mixture and sprinkle with nuts. Bake at 350° for 35 to 40 minutes. When cool, sprinkle the 2 tablespoons of powdered sugar (set aside) on top.
Cook ground beef until pink is gone. Break up all lumps and drain. Add all other ingredients, using puree to thin. Stir and mix well. Let simmer, covered, 20 minutes. Freezes well.
In serving dish, layer the ingredients in the following order: bean dip, guacamole, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onion. Chill and serve with corn chips (Fritos Scoops are good).
Combine sugar, syrup, salt and milk in large saucepan. Boil over high heat, stirring constantly, until soft ball stage. Remove from heat. Stir in oleo and peanut butter. Let stand a few minutes, then beat until fudge is thick and creamy. Pour into well greased pan. Cut into squares.
Combine canned stew and water. Bring to a boil. Combine Basic Campers mix and milk; spoon onto hot stew. Cook, uncovered, over low coals for 10 minutes. Cover and cook 10 minutes longer.
In a skillet over medium heat, cook sausage until no longer pink. Drain. In a bowl, combine soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes. Serve warm.
Cream shortening and sugar; stir in molasses and rum. Sift dry ingredients together. Stir into shortening mixture and chill overnight.
Cut and mix well with mayonnaise dressing. Will serve 20 persons. Is also fine for sandwiches.
Mix together sugar, lemon juice, cinnamon, and water. Pour mixture over apples, then stir together. Arrange apples in pie shell.
Measure dry ingredients; stir in remainder and beat until smooth. For each crepe, lightly butter 8-inch skillet. Pour 1/4 cup of batter into skillet. Cook until light brown; turn and brown on other side. If desired, spread jam, sugar, powdered sugar, lemon juice thinly; roll up. Makes 12 crepes.
Sift and then measure flour. Sift three times with baking soda and salt. Cream the shortening until light and fluffy. Gradually add sugar, beating after each addition. Add the unbeaten eggs, one at a time. Beat briskly. Combine flavorings and milk. Add dry ingredients and liquid. Blend very well. Cover dough closely with waxed paper and chill for 1 hour or longer. Turn on a lightly floured board and roll thin. Cut in desired shapes with floured cookie cutter. Place on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Before baking, you may garnish the cookies with pecans, candied cherries or sprinkle with sugar.
Wash and break up together the first four ingredients. Mix well mayonnaise and sour cream. Toss well together.
Mix cooked spaghetti with melted margarine, grated cheese and beaten egg. In a buttered pie plate, form a crust using spaghetti mixture. Top with cottage cheese. Cover with spaghetti sauce, not too much, almost like a frosting. Bake 1/2 hour at 350°. Before the last 5 minutes, put the cheese on top, baking until it is melted and slightly brown. Let set an additional 5 minutes before cutting into wedges. Serve with additional spaghetti sauce on the side.
Place all ingredients in crock-pot and cover. Cook on low for 10 hours or high for 5 hours. Recipe equals 4 protein units, unlimited lo-veg.
Mix first six (6) ingredients and pour over the vegetables; mix well. Cover and refrigerate 2 to 3 hours before serving.
Bring to boil water, oil and food coloring. Take off burner and add in this order: alum, salt and flour. Mix well. Store in refrigerator. Lasts for months. Recipe can be doubled.
Break up chilled, cooked cauliflower and head of lettuce, bite-size or to suit preference. Combine. Mix mayonnaise and sugar; add to cauliflower and lettuce. Add cheese and bacon bits; mix well. Serves 5.
On sheet of waxed paper, combine flour, baking soda, cinnamon, ginger,	cloves and salt; set aside. In large bowl, with spoon, beat brown sugar with shortening, molasses and egg until well blended. Stir in flour mixture. Cover; refrigerate 1 hour. Preheat oven to 375°. Shape dough into balls about 1 inch in diameter; roll in sugar. Place 3 inches apart on ungreased baking sheets. Bake 10 to 12 minutes, or until tops have cracked. Yield: 4 dozen.
Chop onion into very small pieces. Then add finely chopped onion, bread crumbs, salt, oil and baking powder to the ground chicken. Mix it well.
Break pasta into 1-inch pieces and boil in salted water just until tender. Brown ground beef in skillet. When vermicelli is done, pour off all except 1/4 of the water. Stir in the browned meat and add the tomatoes. Heat through and serve.
Combine eggs, oil, sugar and plum baby food; mix these ingredients well. Add flour sifted with cinnamon and ground cloves; add chopped nuts. Mix well. Bake in prepared tube or Bundt pan at 325° for 1 hour. Cool 10 minutes. Turn out of pan; cool completely.
Combine milk, sugar and Bisquick. Mix eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes. Serve warm or cool.
In large skillet, melt margarine; saute green onions and garlic, when tender, add basil and tomatoes. Meanwhile, cook tortellini according to package directions. When cooked, saute drained tortellini in sauce about 10 minutes. Place in baking dish, sprinkle with Mozzarella cheese and bake until cheese is melted.
Lay on crescent roll in 9 x 13-inch pan. Combine sugar, cream cheese, egg yolk, lemon juice and vanilla. Spread over crescent roll and top with second crescent roll. Combine, but don't beat, egg white with 1/3 cup sugar and sprinkle of cinnamon. Spread on top of crescent roll. Bake at 350° for 25 minutes. Cool and serve.
Mix onion dip and mushroom soup together. Cut Fri-Chick in four pieces. Add to first mixture. Cook noodles. Mix all together. Bake in flat casserole 30 minutes at 350°.
Prepare noodles according to package directions. Brown beef and drain off grease. Add salt, pepper, Italian seasoning and garlic to taste. Add sauce and tomato paste to hamburger; let simmer 15 minutes.
Crush cookies and mix with melted butter. Line a 9 x 13-inch pan with crumbs. Save some of crumb mixture for top. Let jello set partially. Whip jello. Whip evaporated milk; add the sugar to the whipped milk. Fold jello and whipped milk together. Pour into crumb filled pan. Sprinkle balance of crumbs on top. (Be sure to whip milk before you add sugar.) Put in refrigerator to set.
Mix the first 7 ingredients until creamy. Add remaining ingredients and mix. Drop by small teaspoons onto ungreased cookie sheet. Grease bottom of glass with oil; dip into a sugar and cinnamon mixture and press each cookie. Bake at 350° for 8 to 10 minutes.
A formula to calculate the percentage of fat calories in a food using the nutritional label: sample label for 2% low-fat milk, calories per serving, 140, protein 10, carbohydrates 13 grams and fat 5 grams.
Mix cabbage, crumbled noodles, almonds, sunflower seeds and chopped onions.
Chill all fruit together in large bowl. Mix cream cheese, orange juice and honey to a soft consistency and pour over chilled fruit salad.
In a microwave dish with lid, microwave margarine, onion and celery for 5 minutes. Add broccoli and microwave 5 more minutes. Stir in rice and Cheez Whiz. Microwave 10 minutes and it's done.
Simmer haddock in small amount of water until just before it flakes. Chop onion fine; saute with finely sliced salt pork. Cube potatoes and boil. Heat pint of milk separately, then add and heat together with evaporated milk. Add a few cubes of butter to the milk. Add onion and salt pork to fish, then add potatoes. Add milk, salt and pepper to taste. Do not boil.
Spread rolls on greased pizza pan so they join at seams. Layer on sausage, cheese and hash browns. Beat together milk and eggs. Pour on top. Bake 30 minutes at 375°. Makes 8 servings.
Mix together the egg, milk, water, sugar and yeast. Mix together the flour and shortening so that it looks the size of peas. Stir in the liquid mixture to form a soft ball. Turn out onto floured board. Knead gently. Roll out and cut with biscuit cutter. Butter both sides and place in pan. Let rise until double (about 3 hours). Bake at 400° for 10 to 15 minutes.
Saute onion and green pepper in butter or margarine until tender. Add tomato sauce, basil, salt, pepper and garlic salt. Bring to boil. Arrange veal pieces in shallow casserole. Pour sauce over meat.
Combine applesauce and gelatin in saucepan. Cook and stir until gelatin dissolves. Slowly stir in the carbonated beverage. Pour into individual molds or 3-cup mold. Chill until firm.
Cover chicken with water and boil until done. Remove chicken. Cool, skin and debone. Reserve broth. Cook noodles in broth (should be a little mushy). Melt margarine in saucepan and cook onion and green pepper until soft (not brown). Add undiluted soup. Pour this over chicken and noodles. Mix well and pour into casserole. Top with grated cheese. Bake at 375° for 15 to 20 minutes.
Mix all the ingredients together and spread evenly in a 9 x 9-inch pan. Bake approximately 25 minutes at 350° or until bars are dark golden brown (normal measures for "doneness" cannot be used). Cool the bars thoroughly and cut.
Debone chicken; cut into bite-size pieces. Place in bottom of 9 x 12-inch casserole. Mix soup and chicken broth and pour over chicken. Mix flour, margarine and milk together until smooth. Pour over chicken and soup. Bake at 350° for 1 hour or until golden brown.
Break chicken into bite-size pieces. Put chicken, broth and water into large saucepan. Butter the tortillas on both sides. Cut into strips or squares and add to boiling chicken and broth. Cover and simmer until done, about 10 to 15 minutes. If desired, stir in some parsley flakes.
Cut up cheeses in small pieces. Cut up butter in small pieces. Mix cheeses and butter with spinach by hand; add the flour and beaten eggs. Mix well with spoon. Add salt	to taste. Pour into 9 x 13-inch pan (greased). Bake at 350° for 1 hour. Do not cover; serve hot or cold. Can be frozen.
Mix all together. Blend on low speed until well blended; beat slightly. Grease and flour loaf pans, 9 x 5 x 3-inch. Bake at 350° for 1 hour. Makes 2 loaves.
Beat eggs. Add oil, sugar and squash. Add vanilla. Beat well. Add dry ingredients and mix well. Bake in a greased loaf pan at 325° for 45 minutes.
Cut shortening into flour; then add sausage and cheese. Mix well. Roll into 1-inch balls. Bake on a cookie sheet 15 to 20 minutes in a preheated 375° oven. Serve warm. Makes about 110 balls.
Scald milk. Beat eggs slightly and add all ingredients together. Bake 1 hour in water at 350°. Pour corn mixture into one casserole and place that casserole in a pan of hot water; place in the oven and bake.
Preheat oven to 375°. Grease a small cookie sheet. Cut each slice of bread into 4 strips. Pour milk into pie plate. Mix coconut and pecans. Dip bread strips into milk, then roll in coconut mixture. Place on cookie sheet and bake 10 to 12 minutes until golden.