HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Pour half of the mixture into a greased 8-inch pan. Sprinkle grated cheese on top of this. Pour in rest of mixture and top with more cheese. Bake at 400° for 30 minutes or until golden brown. Cool for 5 to 10 minutes before cutting into squares.
In a bowl, combine, pretzels, sugar, and margarine, set aside 1/2 cup for topping. Press the remaining mixture in an ungreased 13X9 pan. In a mixing bowl, beat whipped topping mix, milk and vanilla on high speed for 4 minutes, or until soft peaks form. Add creamed cheese and confectioners sugar; beat until smooth. Spread half over crust. Top with pie filling and then with remaining cream cheese mixture. Sprinkle reserved pretzel mixture over top. Refrigerate overnight.
Cook in double boiler until thick. Put in an unbaked pie shell and bake until firm and crust is brown. When cool, add meringue and bake until peaks are brown.
Allow cream cheese to soften at room temperature. Drain juice from clams. Blend garlic, lemon juice and Worcestershire sauce with cream cheese. Mix in minced clams, then juice. Season with salt.
Place chicken in casserole dish. Mix the milk and soup together and pour over the chicken. Crush crackers and mix with melted margarine. Put cracker mixture over top of chicken and bake at 350° for 20 minutes.
Cook rice; put into large bread pan. Lay chicken on top, skin side down. Cover with aluminum foil. Bake at 350° for 30 minutes. Turn chicken, skin side up. Take foil off and bake for 30 minutes more.
Cook the rice as directed on package, but stop cooking 3 minutes earlier than instructed so rice mixture will not become dry. Spread the rice on the bottom of a lightly oiled 9 x 13-inch baking pan. Place the chicken breasts on top of the rice. Cover chicken with cheese, then sprinkle with bread crumbs. Bake in a 325° oven for 25 minutes or until chicken is done and bread crumbs are slightly brown and crisp. If desired, melted butter may be added part-way through the baking process to add crispness to the bread crumbs. Serves 4 to 6.
Prepare pasta according to package directions; drain. Meanwhile, heat oil in a skillet. Add garlic and cook for 1 minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.
In a saucepan, put butterscotch morsels. Heat over low heat until morsels are melted. Add peanuts and noodles to mixture. Stir until well coated. Drop mix by spoonfuls onto waxed paper. Cool.
Cream margarine and sugar. Add boiling water and allow to cool slightly. Beat egg into yeast and water. Add to creamed margarine (which has cooled enough not to kill yeast). Add flour and salt. Mix well. Let rise until doubles (approximately 1 hour). Batter will be sticky; don't add extra flour.
In mixing bowl, stir together first 3 ingredients. Add eggs and stir until mixture is moistened. Fold in zucchini.
Press broccoli between paper towels until barely moist. Combine broccoli, Ricotta cheese and next 4 ingredients in a medium bowl; stir well. Set aside. Coat an 11 x 7 x 2-inch baking dish with cooking spray. Place 1/3 of potato slices in bottom of dish. Spread half of broccoli mixture; sprinkle with half of Mozzarella cheese. Repeat layers and top with remaining potato slices and sprinkle with Parmesan cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 55 minutes or until potato is tender and top is golden. Let stand 10 minutes before serving. Yield: 8 servings (194 calories per serving).
Roll tortillas with chicken and cheese. Place seam side down in 9 x 12-inch pan. Melt margarine. Add flour and stir. Add the chicken broth, sour cream, cream of mushroom soup and chilies. Pour over tortillas. Bake at 400° for 20 minutes.
Mix all ingredients together and heat. Take 10 (8-inch) flour tortillas; place 2 tablespoons mixture in center. Roll up and place in 9 x 13-inch pan, sprayed with Pam. Top with tons of shredded Cheddar cheese. Bake at 350° for 30 minutes.
Cream shortening and sugar. Add eggs; beat. Add food coloring and vanilla; beat. Add buttermilk and beat well. Add all dry ingredients and beat well. Add soda to vinegar. Last, fold in soda and vinegar. Bake 30 minutes at 350°.
Spread over meat loaf and bake 1 hour at 350°. Let stand 5 minutes before slicing.
Cut round steak in serving size pieces. Place in crock-pot. Pour tomatoes, pepper and onion over steak. Salt and pepper to taste. Cook on low for 8 hours. Serve over rice.
Mix cornbread mix and eggs together well. Add chopped onion. Rinse and chop head of broccoli. Fold into the mixture. Pour mixture into a 13 x 9-inch pan and top with grated cheese. Melt stick of margarine and pour over cheese. Bake at 350° for approximately 30 minutes or until cornbread is done.
Slice French bread into 1-inch slices. Combine remaining ingredients, mixing well. Spread butter mixture between bread slices and on top and sides of loaf. Wrap loaf in foil. Bake at 350° for 15 minutes or until thoroughly heated.
Grease and flour an 8-inch spring-form pan. In blender, puree 1/3 of the fruit. Add water to make 1/2 cup. Stir together flour, soda and salt. In mixer bowl, beat eggs on high 4 minutes. Gradually add sugar and beat 4 to 5 minutes on medium until sugar dissolves. Gradually add flour mixture and beat until combined. Heat puree and butter until melts. Add to batter and mix until combined. Pour into pan and bake at 350° about 30 minutes. Cool 10 minutes. Remove from pan and cool. In mixer bowl, beat whipped cream and powdered sugar until soft peaks form. Cut cake horizontally. Spread with half of the cream and half of the fruit on first layer. Repeat with top. Heat jam and 1 tablespoon water. Cool slightly, then drizzle over top.
In microwave, melt 14 ounces almond bark and entire bag of chocolate chips in large bowl until mixture is smooth, stirring every 1 to 2 minutes. Add cereal, marshmallows, pecans and raisins to melted mixture. Stir until well coated. Immediately pour onto wax paper-lined pizza pan to make one large pizza or spoon onto wax paper to make individual servings. Top with M&M's. Sprinkle with coconut.
Cut or shape sausage into patties. Placed in an unheated skillet. Cook over low heat until patties are well browned. Pour off excess fat as it accumulates. Be sure patties are well cooked and place in casserole dish. Brown the onion rings in a small amount of sausage drippings. Place fried onions over sausage patties in casserole dish and add undiluted tomato soup. Sift all dry ingredients in a mixing bowl; blend in margarine. Add milk to make a soft, but not sticky, dough. Turn onto a floured board and pat out to size that fits casserole dish. Place on top of meat mixture. Bake in 400° oven for 15 to 20 minutes. Biscuit dough should be well browned and done throughout. Place on platter so that meat mixture is on top. Serve hot. Makes 6 servings.
Combine sugar, corn syrup, pumpkin, condensed milk, pumpkin spice and salt in a saucepan. Mix well. Bring to a boil over medium-high heat. Reduce heat; cook to 238° on a candy thermometer (soft ball stage), stirring occasionally.
Parboil asparagus. Remove crusts from bread slices. Flatten bread with rolling pin. Soften cheeses and mix with softened butter. Spread mixture on bread slices. Place asparagus on each bread slice. Roll up and brush or dip in melted butter. Cut each roll into 3 pieces and freeze. Bake at 400° for 15 minutes.
Blend all ingredients. Beat well. Bake in greased and floured tube pan at 375° for 45 to 55 minutes. Cool before removing from pan.
Mix margarine and cream cheese until creamy. Add sugar and mix for 3 minutes with mixer. Add eggs and flavorings. Mix well. Gradually add flour until well blended. Grease and flour tube cake pan. Bake at 325° for 1 hour and 15 minutes or until pick comes out clean.
Pour sugar and milk in a pan; mix and cook until it is hard when dropped in water. Add nuts. Cook a minute longer. Add vanilla. Then drop by spoonfuls on a sheet of waxed paper.
Line muffin pan with paper cups. In a medium bowl, stir together the peanut butter, corn syrup and vanilla, until blended. Gradually stir in the sugar. Turn out onto a smooth surface; knead until smooth. Press with hands or use a rolling pin to make 1/2-inch thick. With 1-inch cookie cutter, cut into 1-inch rounds.
Chop vegetables, then put boiling water over it and let set for 10 minutes. Drain. Pour 1 part vinegar and 2 parts water over this and bring to a boil. Drain again. Combine remaining ingredients and cook all together (with vegetables) for 15 minutes. Can and seal. Good on hot dogs and hamburgs. Yields 6 1/2 pints.
In a large bowl, stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell.
Pour boiling water on gelatin in bowl; stir until gelatin is dissolved.	Stir in orange segments (with syrup), pineapple (with syrup), apple and banana. Pour into 5 cup mold. Refrigerate until firm. 6-8 servings.
Pour chocolate and sweetened condensed milk into large bowl. Stir until smooth. Add pecans. Pour into crust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until smooth. (Mixture will be thick.) Spread 1 1/2 cups of the pudding over chocolate in crust. Immediately stir 1/2 of the whipped cream topping into remaining pudding. Spread over pudding in crust. Top with the remaining whipped topping. Refrigerate for 3 hours or until set.
Bake cake in 9 x 13-inch pan. Let cool. Mix the pudding with milk. Blend in cream cheese (slightly softened in microwave). Spread mixture over cooled cake. Drain pineapple and spread over pudding mixture. Spread layer of Cool Whip. Top with almonds.
Mix all ingredients except blueberries and refrigerate for a few hours or overnight. When ready to make ice cream, put blueberries in blender or food processor and puree. Should be about 4 cups. Pour cream mixture into ice cream freezer container and process according to freezer instructions. Ice cream will be a deep blue.
Combine black bean garlic sauce, oyster sauce and sugar and set aside. Heat oil in skillet over medium heat and saute garlic until light brown, about 2 minutes. Stir in red and green peppers, white onions and green onions. Cook until white onions start to turn translucent, 1 minute. Add chicken and cook until no longer pink, stirring occasionally, about 3 to 4 minutes. Add black bean garlic sauce mixture and pepper and mix well. Cook until chicken is cooked through, about 3 to 4 minutes more. Garnish with chopped green onions. Serves 3 to 4.
Fill large pan with water and chicken. Cook and debone; add to water and spaghetti and cook until done. Add sour cream and soups and cheese; cook until cheese is melted. Pour into large casserole dish and bake at 375° until bubbly.
Melt butter and marshmallows; add coloring and vanilla. Pour over the corn flakes; mix well. Drop on waxed paper about a teaspoon at a time. Add red decorations to resemble a Christmas wreath. Quite pretty.
Mix sugar and butter until well creamed. Add beaten eggs. Slowly add flour, vanilla and milk. Beat at high speed until mixed well. Pour into unbaked pie shells. Bake at 350° until brown on top, about 5 minutes. You should put foil on edges of crusts to keep them from browning too fast.
Put butter in 8-inch baking pan and melt. Cut potatoes in half lengthwise. Dip cut side in butter, then press into cheese. Place cheese side up until cooked, 30 to 35 minutes.
Preheat oven to 375°. Peel and slice peaches; set aside. Put margarine in a baking pan and let melt in oven. Combine flour, sugar and milk. Mix until thin batter is formed.
Mix Bisquick, milk and cheese. Drop onto cookie sheet. Bake 8 to 10 minutes at 450°. Mix melted butter and garlic and brush on rolls.
Sift dry ingredients into a large mixing bowl. Cut in shortening. Combine milk and cherry juice, then add 3/4 cup (save balance for later). Add flavorings. Beat 2 minutes on low speed, or 200 strokes by hand. Add remaining liquids and egg whites. Beat 2 minutes more. Blend in nuts and cherries. Bake in 2 layer pans in a 375° oven for 20 to 25 minutes. Frost with cherry frosting mix.
Melt margarine and toss with stuffing. Place 1/2 of stuffing on bottom of 13 x 9-inch baking dish. Place boned chicken on top of stuffing. Pour 1 cup broth over stuffing and chicken. Combine soup, sour cream and 1/2 cup broth. Spread mixture over top of stuffing and chicken. Sprinkle remaining stuffing mix over top, along with slivered almonds, if desired. Bake at 350° for 30 to 45 minutes.
Combine all ingredients in large mixing bowl and shape into 4 small loaves. Arrange around the edge of a 2-quart casserole dish. Cover with wax paper and microwave on High for 7 to 9 minutes. Remove to a plate and spoon ketchup on top and microwave for 1 to 2 minutes longer.
Drain oysters. Combine cracker crumbs, salt, pepper and butter. Sprinkle 1/3 in buttered casserole. Cover with a layer of oysters. Repeat layer. Add Worcestershire sauce to milk. Pour over contents of dish. Sprinkle remaining crumbs over top. Bake in moderate oven at 450° for 30 minutes. Serves 6.
Blend cake mix, water and extract and beat 30 seconds on low speed. Beat 1 minute on medium speed, then fold in coconut. Drop by scant teaspoonfuls 3 inches apart on a cookie sheet that has been lined with foil, then greased. Bake at 350° for 8 to 10 minutes. Chill thoroughly before removing from foil.
This is a no bake fruitcake. Chop or cut all nuts, candy and figs into small pieces. Mix all ingredients by hand in a large bowl. Use just enough juice to make the cake stick together and to moisten the cracker crumbs.
Cook rice mix. Add soup; add next 6 ingredients and 1 cup water; mix well. Put into 3-quart casserole. Sprinkle with buttered bread crumbs. Bake at 350° for 1 hour.
Mix ingredients together. Place 1/2 cup or 3/4 cup batter on a greased pan. Depends on how thick you want your pancakes. Cook over medium-high heat.
Cook artichoke or use canned. In small bowl, blend flour, milk, broth, salt and pepper. Melt butter and saute onion and mushrooms until tender. Pour in milk mixture and cook, stirring constantly, until thickened. Remove from heat and stir in sherry and half of the cheese. Place artichokes in bottom of greased 1 1/2-quart casserole.
Beat eggs and sugars, oil, zucchini and vanilla. Sift dry ingredients. Add to egg mixture. Add nuts. Pour into two greased loaf pans or make muffins. Bake at 350° for one hour.
Cook candies, sugar and water together. When candies are melted, simmer about 12 wedges at a time until they are transparent. Transfer to a bowl and continue until all apples are done. Pour syrup over the apples and chill.
Boil water, vinegar, salt and sugar. Pour over jello. Drain remaining ingredients and add to mixture. Refrigerate. Serves 8.
Cook roast until almost done. Add remaining ingredients. Cook until done, low 10 to 12 hours, high 5 to 6 hours.
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Sprinkle 1/2 cup chopped pecans in the pan. Set aside. Cream butter or margarine and cream cheese. Add brown sugar and cream, until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each. Fold in flour until just combined. Do not over mix. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on a baking sheet in the oven. Bake for 1/2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan for 10 minutes. Remove to rack to cool completely.
Cream sugar and Crisco. Add one egg at a time and beat 2 minutes after each addition. Add coconut extract and add buttermilk, flour, baking powder and salt alternately. Stir in coconut and put in greased and floured tube pan (not Bundt pan). Bake at 350° for 1 hour.
Brown beef and drain. Put beans in crock and take pork out of the beans; add all remaining ingredients. Heat on high until warmed through (or until bubbly); reduce to low and simmer until desired thickness.
Pour gelatin into cold water; set aside. Chop the green pepper, onion and celery. Put undiluted tomato soup into a pan. Add the cream cheese, stirring constantly until cheese is blended into the soup. Set aside and cool. Cut up shrimp and oil mold. Add gelatin to soup; mix together. Add all other ingredients. Mix well; add to mold. Refrigerate until molded and ready to use.
Put butter in a large glass bowl; microwave on High for 1 minute, or until melted. Add sugar, cocoa, milk and vanilla; stir until well blended and smooth. Stir in nuts. Press into an 8-inch square dish; refrigerate until firm. Cut into squares and enjoy!
Beat potatoes until smooth. Add margarine, seasonings and eggs. Bake at 375° for 40 to 50 minutes or until slightly brown on top in a greased 1 1/2-quart casserole.
Preheat oven to 325°. Melt butter and add brown sugar and granulated sugar. Add one egg at a time, beating after each. Fold in flour and nuts. Add vanilla. Place in oblong cake pan and bake at 350° for 40 minutes.
Pour boiling water over raisins and All Bran cereal. Add soda to this and set aside to cool. Cream shortening and sugar; add eggs, one at a time, beating well. Add buttermilk to sugar mixture. Sift flour into bowl, saving 1/2 cup to flour nuts. Add salt and 40% Bran Flakes to flour.
Position knife blade in food processor bowl; add vegetables, a few at a time. Process until ground. Transfer to a large nonaluminum bowl; sprinkle with pickling salt and let stand 3 to 4 hours. Drain well.
Cream together butter, sugars, spices and salt. Add egg and mix thoroughly. Add molasses and blend. Sift together twice flour, baking soda and baking powder. Add to molasses mixture and stir until blended. Chill well. Preheat oven to 375°. Using a floured rolling pin, roll dough to 1/4-inch thickness on floured pastry cloth or board. Use cookie cutter to press out desired shapes. Place on greased baking sheets and bake 8 to 10 minutes. Makes about 30.
Preheat oven to 400°. In saucepan, combine peanut butter, brown sugar, butter or margarine and lemon juice. Heat and stir until smooth. Add undrained peaches, cutting up any large pieces. Immediately turn hot peach mixture into an 8 x 8 x 2-inch baking dish. Top with cookie dough pieces. Bake for 25 minutes or until golden brown. Serve with ice cream. Makes 9 servings.
Saute onions in butter. Layer half the onions in a 1 1/2-quart casserole. Top with Parmesan cheese, half the Ritz crumbs, half the cheese cracker crumbs, salt and pepper. Repeat layers, beginning with remaining onions. Spread with mushroom soup; sprinkle with Cheddar cheese, then more Parmesan. Garnish with paprika. Bake at 350° for 30 minutes.
Pick over crab meat for shells. Toss all ingredients thoroughly with enough mayonnaise to make mixture of a potato salad consistency. Chill until ready to serve.
Sift dry ingredients. Stir in shortening until softened. Add bananas and half of buttermilk; mix until flour is damp. Beat vigorously for 2 minutes. Add rest of buttermilk and eggs. Beat 2 more minutes. Add nuts and stir. Bake in greased or paper-lined pans at 350° for 35 to 45 minutes, until done. Cool 10 minutes. It may be topped with whipped cream and sliced bananas.
Cream butter and sugar for 20 minutes. Add eggs, one at a time. Add flour and lemon extract. Fold in 7-Up. Pour in a well-greased floured tube or Bundt pan. Bake at 325° for 1 1/2 hours.
Peel and seed apples. Squeeze lemon juice over them; set aside. In large bowl, combine sugar, eggs and oil. Mix well until smooth. Sift together flour, baking soda and baking powder. Add to sugar mixture. Fold in and mix well. Add vanilla. Fold in apples and nuts. Pour into 9 x 13-inch baking dish. Bake at 350° approximately 1 hour.
Cream sugars, eggs and butter. Add vanilla and dry ingredients; mix thoroughly. Drop teaspoonfuls on cookie sheet. Flatten with spatula dipped in water. Sprinkle with white sugar and cinnamon. Bake at 350°.
In large pan sprayed with Pam, cook turkey until broken apart and browned. Add all other ingredients including liquid from canned vegetables. Cover and simmer 20 minutes.
Pour into unbaked pie shell and bake at 425° for approximately 20 minutes or until done.
In large saucepan, heat sugar, butter and milk to boiling, stirring constantly. Cook for 3 minutes, stirring frequently. Remove from heat; mix in peanut butter and vanilla. Stir in oatmeal and peanuts. Drop mixture by tablespoon onto waxed paper (if mixture becomes stiff stir in one or two drops of milk). Let stand to firm.
Mix ingredients. Pour into pie shell. Bake at 350° for 45 minutes, or until knife comes out clean.
Thaw hash browns. Mix all ingredients in a large bowl. Pour into 13-inch baking dish. Bake at 350° until bubbly, about 30 to 45 minutes.
Blend butter and flour and gradually add milk. Stir until boiling; cook until thickened. Stir constantly. Add 2/3 of the cubed cheese. When melted, pour over cooked macaroni in greased casserole. Top with remaining cheese. Bake at 375° for approximately 30 minutes (20 minutes covered and 10 minutes uncovered).
Combine beef, potatoes, onion, parsley, salt and pepper. Melt shortening in large skillet over medium heat. Spread meat mixture in skillet. Brown hash 10 to 15 minutes; turning frequently with a wide spatula. Stir in water. Reduce heat; cover and cook for 10 minutes or until crisp.
Pour coffee, brown sugar and hot water into a blender and cover. Blend until coffee is dissolved. Add cocoa powder, cinnamon, ice cream and milk. Cover.
Preheat oven to 350°. Mix together flour, sugar, melted butter and nuts. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake in oven for 15 to 20 minutes or until golden brown. "Do not overbake!" Sprinkle powdered sugar in pan and roll baked cookies in powdered sugar and set aside to cool.
Make jello with only half the water called for on the box. Mash cranberry sauce and add to hot jello mix. Add pineapple, grapes (quartered) and nuts. You can use whatever grapes and nuts you wish.
Wash and pat shrimp dry. Sprinkle with lemon juice. Saute green onions and garlic in oil in a large skillet until tender, about 3 minutes. Stir in chopped tomatoes, wine, salt, pepper, basil and 1 tablespoon parsley. Lower heat; simmer, uncovered, for 15 minutes or until mixture thickens slightly; stir in shrimp and lemon juice; cook over medium heat just until shrimp turn pink and feel firm, about 5 minutes. Remove from heat; add cheese and sprinkle with remaining parsley.
Beat egg and sugar together until very smooth. Combine flour, baking powder and salt. Stir into egg mixture. Add vanilla, nuts and apples. Bake in greased Pyrex pie plate in 350° oven for 35 minutes. Serve with whipped topping or vanilla ice cream. Serves 4. Double recipe for more servings.
Combine chocolate morsels and 1/4 cup water. Stir over low heat until melted (cool). Sift together flour, baking soda and salt. Cream sugar, butter and vanilla. Add eggs one at a time, beating well. Blend chocolate in mixture. Stir in flour mixture alternately with 1 cup water. Bake at 375° for 35 to 40 minutes.
Wash peaches. Take flour. Add pinch of salt, then mix in potato water until mixture is consistency of pie dough. Roll out dough until large enough to fit around peach. Wrap dough around peach. Pinch together at top. Cook in boiling water until peach is tender and dough well done. Stir frequently. Top with cinnamon, butter and sugar.
Cream ingredients together and form ball. Roll ball in parsley flakes or finely chopped nuts. Remove from refrigerator at least 1 hour before serving. Serve with your favorite crackers.
Blend all ingredients in a large mixing bowl. Shape dough into small rolls. Place on ungreased cookie sheet. Bake at 300 degrees for 20 minutes.
Mix all ingredients thoroughly. Pour into a greased 9 x 13-inch cake pan. Bake at 350° for 25 to 30 minutes or until done. Frost cake.