HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Divide in half. Press 1/2 on bottom of large cake pan. Spread 1 can of fruit filling over, then sprinkle the other half all over the pie filling. Bake at 350° for 25 to 30 minutes.
Combine first 7 ingredients, mixing well. Chill thoroughly. Shape into 8-inch roll and coat with pecans. Chill. Garnish with parsley and serve with crackers.
Do not separate crescent roll mix, just spread on pan and bake lightly. Do not overbake. Mix remaining ingredients and spread on top of roll mix. Shred carrots. Add carrots and broccoli cut in small pieces on top. Cut into bite size squares.
Drain peaches. Keep juice until later. Melt stick of butter in baking pan. In mixing bowl, combine the following: flour, sugar, baking powder and soda. Add buttermilk and mix.
Preheat oven to 350°. Sprinkle zucchini with salt and let stand for 10 minutes. Squeeze out liquid. Combine remaining ingredients; mix with zucchini. Spread in 8-inch square pan that is greased. Bake for 50 to 60 minutes.
Brown hamburger; add all ingredients. Put in casserole dish, covered, and bake at 350° for 1 hour.
Heat butter until melted; add other ingredients. Simmer until all sugar is melted. Pour over yams. Makes enough syrup for one 9 x 13-inch pan. Can be doubled. Pour small pecan pieces over syrup. Bake at 350° for 45 minutes. (Can be prepared up to 2 days prior to baking.)
Bring to a boil the oil, oleo, water and cocoa. While hot, pour over sugar and flour, which have been sifted together. Add remaining ingredients. Bake in 9 x 14-inch greased pan 20 minutes at 400°.
Flatten chicken to an even thickness using palm of hand or meat mallet. Dip chicken in egg; coat with crumbs. In skillet over medium heat, in hot margarine, cook chicken until browned on both sides. Add spaghetti sauce. Reduce heat to low. Cover; simmer 10 minutes. Sprinkle with cheese and parsley. Cover; simmer 5 minutes or until cheese melts. Serve over hot spaghetti.
Puree basil, garlic and nuts in food processor. Add olive oil while pureeing. Add Parmesan and process briefly. Add salt and pepper to taste. Makes enough for 2 pounds of pasta. Freezes well.
Melt butter and bacon drippings in large saucepan or Dutch oven. Add cabbage and stir over medium heat until cabbage is tender-crisp, about 10 minutes. Add garlic, caraway seeds, salt and pepper. Stir in soup; heat thoroughly and serve.
Cut potatoes into thin slices. In a saucepan, cook onion in margarine until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly. Remove from heat and stir in milk and 1 1/2 cups of cheese. Heat to boiling and boil for 1 minute. Place potatoes in ungreased 4-quart casserole pan and pour cheese sauce over potatoes. Cook uncovered at 350° for 1 hour. Sprinkle remaining cheese on top and bake until melted. Yields 4 to 6 servings.
Slice cake in half. Combine Eagle Brand milk and lemon juice. Add Cool Whip and strawberries. Fill middle of cake with this mixture, then put the top back on and frost top and sides. Refrigerate after icing. This will stay in the refrigerator for several days in a covered container.
Place the cheese on wax paper and roll with a rolling pin until flat. Mix together the remaining ingredients on top of cheese and roll up. Chill until ready to serve. Serve with any type of crackers.
Layer in 9 x 13-inch buttered cooking dish (as presented). Bake 35 to 40 minutes at 350°. Mash with fork after slightly cooled. Cut in small squares.
Beat cream cheese, eggs, vanilla and brown sugar until well blended (will be slightly lumpy). Put a vanilla wafer (round side down) in bottom of cupcake papers and fill 3/4 full with mixture. Top with cherry or nutmeat. Bake 15 minutes at 350°.
Brown meat and onion. Drain off fat. Mix uncooked rice into meat. In a greased 2-quart casserole or 9 x 13-inch pan, place chopped cabbage. Top with meat and rice mixture. Mix soup and puree together. Thin with enough water to make a pourable topping. Season with desired herbs (I use basil, oregano, pepper and garlic powder). Pour soup mix all over the top of the casserole. Cover with foil and bake at 350° for 2 1/2 to 3 hours. If white rice is used, bake for 1 hour.
Trim off casing from top of Brie. Braid or twist bread sticks around Brie. Put brown sugar on Brie about 1/4 inch thick and sprinkle some pecans or almonds on top of brown sugar. Glaze bread sticks with egg whites and then sprinkle some brown sugar on the bread stick ring. Bake at the temperature and time for the bread sticks.
Fry chicken in hot oil until crisp. Combine separately diced onions, sliced onions, mustard, garlic, lemon juice and salt and pepper; cook 10 minutes. Add cooked chicken pieces, crushed bouillon cube and water to make sauce. Simmer 1 1/2 hours. Serve over hot rice.
Separate dough into 12 biscuits; press or roll each to 1/4 inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cream cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam sides up, in lightly greased muffin pan. Drizzle with remaining butter; sprinkle with remaining cinnamon sugar. Bake at 350° for 15 minutes or until golden brown.
Butter a 1 1/2-quart microwave-safe bowl. Layer fillets with dots of butter between layers. Cover and microwave 15 minutes at 400 watts. Remove cover. Squeeze one lemon over fillets. Microwave 7 minutes more or until done, with lid off.
Cook spaghetti and drain. Mix Salad Supreme, dressing, spaghetti and vegetables. Refrigerate.
Brown meat; add next 4 ingredients. Heat until bubbly. Pour into casserole dish. Place biscuits on top, then sprinkle with cheese. Bake at 375° for 20 to 25 minutes.
Stir together 1 1/2 cups flour, granulated sugar and baking powder. Set aside. Combine egg, milk and oil. Add to flour mixture; mix well. Stir in raisins and chocolate chips. Turn into a greased 9 x 9 x 2-inch baking pan. Combine brown sugar, 1 tablespoon flour, butter and cinnamon. Sprinkle over batter. Bake in a 375° oven about 25 to 30 minutes. Makes 1 coffee cake.
In a heavy skillet, heat oil and cook onion until soft. Add beef and cook until lightly browned. Stir in all remaining ingredients, except olives and cheese, mixing well. Add olives. Cover pie with chunks of cheese. Cover and cook on top of stove over low heat, about 20 to 25 minutes. Makes 6 to 8 servings.
Cook cabbage leaves in salted water a few minutes to soften. Drain. Combine 2 tablespoons soup with remaining ingredients. Divide meat mixture into 8 balls and place one in each cabbage leaf. Fold in sides of leaves and roll up, securing with toothpick. Place rolls, seam side down, in skillet. Pour remaining soup over rolls. Cover; cook over low heat for 40 minutes, spooning sauce over rolls occasionally.
Preheat oven to 350°. In heavy saucepan, combine caramels, condensed milk and 1/2 cup shortening. Over medium heat, cook and stir until melted. In medium bowl, combine flour, cocoa, soda and salt. In large bowl beat sugar and rest of shortening until fluffy. Beat in eggs. In small bowl combine water, buttermilk and vanilla. Add alternately with flour mixture, beating well. Spread half of the batter in a greased 13 x 9-inch cake pan. Bake 15 minutes or until center is set. Spoon caramel mixture evenly over cake. Spread remaining batter over caramel. Sprinkle with nuts. Bake 40 minutes or until cake tests done in center. Loosen from sides of pan while warm. Cool completely before serving.
Saute onions in butter in a large skillet for 5 minutes. Add hominy, green chilies, sour cream, chili powder, and pepper; add 1/2 cup cheese. Stir well. Pour into a lightly greased 10 x 6 x 2 baking dish; bake at 400° for 20 minutes. Sprinkle remaining 1 cup cheese over top, bake an additional 5 minutes or until cheese melts. Yield: 6-8 servings.
Cook hamburger and rice. Mix together when done. Add dash of garlic salt and season with salt and pepper. Cook peas. Fry altogether and serve.
Heat oven to 375°. Mix Crisco, sugar, eggs and vanilla thoroughly. Stir in remaining ingredients. Drop dough by teaspoon 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until done.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill.
Thinly slice cucumber. Sprinkle with salt. Let stand 30 minutes, then drain. Combine sour cream, vinegar, hot pepper sauce, chives, dill weed and pepper. Pour over cucumber. Chill 30 minutes. Makes 4 or 5 servings.
Cream butter and sugar; add eggs (whipped with a fork) and drained pineapple, then bread. Pour into greased casserole. Bake at 350° for 45 to 60 minutes, uncovered. Can eat hot or cold. Great with ham!
Mix together and shape into small balls. Bake at 300° for 45 minutes. Cover with powdered sugar while still warm. This recipe can be doubled easily.
Spread cookie dough on pizza pan. Cook at 325° for 15 to 20 minutes. Cool. Mix cream cheese, egg and powdered sugar. Spread on cookie. Chill. Add sliced fresh fruit. Spread with Cool Whip.
Combine ingredients in a large skillet and cook until mixture thickens. Add 2 cups Rice Krispies and 1 teaspoon vanilla. When cool enough to handle, shape into balls and roll in powdered sugar or coconut.
Cook bacon over medium-high heat in large nonstick skillet until crisp. Remove from heat. Remove bacon with slotted spoon and set aside. Strain all but three tablespoons of fat from pan. To fat in skillet, add vinegar, sugar, salt and pepper. Mix water with cornstarch and stir into skillet. Cook and stir over medium heat until potatoes are tender, stirring once or twice. Add bacon, onions and parsley. Mix gently to heat through. Serve hot. Makes four side dish servings.
Cook chicken until tender. Separate chicken from the bone. Set aside. Cook rice as directed on package. Cook onion, pepper and butter until tender and put into rice mixture. Add mushroom soup and stir, then add chicken. Put Worcestershire sauce in and stir. Will serve 4 to 5 people.
Bring 2 quarts water to a boil. Add macaroni and reduce heat to low. Simmer 10 minutes. Drain. Spray frying pan with Pam. Add ground beef and chopped onion; season with fresh ground pepper. Cook over low heat until brown. In large casserole, place macaroni, beef and onions, tomatoes and cheese. Stir. Heat in microwave for 5 minutes and serve.
Beat first 8 ingredients. Fold in apples and nuts. Bake at 350° for 1 hour in 9 x 13-inch pan. Sprinkle with cinnamon and sugar.
In medium bowl, combine all ingredients except avocado. Chill 4 hours or overnight. Just before serving, toss avocado with mixture, if desired.
Cook and stir hamburger and onion in 2-quart saucepan until hamburger is light brown; drain. Stir in tomato sauce, salt and garlic powder. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 30 minutes.
Wash eggplant; do not peel. Cut into 1/2-inch cubes. Season with salt and pepper. Fry in heated oil until tender. Take out and set aside. Saute onion in same oil until tender. Add garlic, celery, tomatoes and olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and capers. Heat vinegar and stir in sugar. Add to vegetable mixture. Season with salt and pepper. Cook for 5 minutes more. Serve chilled. Serves 6.
Mix all ingredients. Chill in refrigerator 2 to 3 hours. Serve with ham. Serves 18.
Wash, quarter and remove core from apples. Place apples, celery, mayonnaise and salt in mixing bowl; mix lightly. Chill and serve.
Layer bottoms of pie crust with drained pineapple. Then layer with coconut cream pie filling and layer of banana cream pie filling. Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies. Chill and serve. Serves 12 to 18 people.
Cook Crisco until brown and set aside. Wash and batter chops with flour, salt and pepper mixed. Put 1/4 cup flour in pan with Crisco. Cook steak until brown and then add water. Bring to a boil until thick. Add more water if too thick.
Preheat oven to 350°. Add salt to egg whites and beat until stiff. Add sugar and vanilla gradually. Add pecans and chips. Mix all together well. Drop by teaspoon onto foil. Put in oven and turn oven off. Keep in oven a minimum of 2 hours or overnight. Then peel off of foil.
Beat eggs. Add sugar, oil, applesauce and milk. Combine remaining ingredients, stirring well. Add to applesauce mixture, mixing well. Pour into three 8 x 4-inch loaf pans. Bake at 350° for 1 hour or until done.
Cream butter and sugar. Add eggs; beat well. Add sour milk alternately with flour, baking powder and soda. Add bananas and vanilla. Bake in 9 x 13-inch pan for 40 minutes at 350°.
Combine wine, sugar and cloves in a small non-reactive saucepan. Heat to boiling, simmer for 5 minutes. Strain; add juice and ginger. Chill.
Using a large mixing bowl, mix flour and sugar, stirring well. This is the flour mixture.
In a large bowl, creme together margarine, sugar, brown sugar, molasses, vanilla and eggs. In a separate bowl, combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients. Mix in the oats. Use a Tbsp. to drop dough onto an ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until cookies are just starting to darken around the edges. They will still appear to be moist in the center. Be careful not to overcook. When cooled, the cookies should be soft and chewy. While the cookies bake, prepare the filling.
Preheat oven to 400°. Sift together flour, baking powder and salt. Combine brown sugar, melted butter and sweet potatoes in small bowl. Beat until fluffy. Stir soda into buttermilk. Combine all ingredients. Stir only until moist. Turn out on floured board. Knead slightly. Roll out and cut into biscuits. Bake on ungreased baking sheet for about 20 minutes or until done. Makes about 18 biscuits.
Cook spaghetti in salted water. Fry bacon until grease is cooked out. Fry onion in grease until light brown. Add tomatoes and chili powder. Add spaghetti; put in casserole dish and place pieces of cheese over top. Bake at 375° for 15 to 20 minutes.
Combine all the nuts. Over this mixture add and mix the flour, sugar, baking powder and salt. Beat 3 eggs and vanilla. Pour over first mixture. Bake 1 hour at 325°. Walnuts may be used.
Boil chicken and take off bone. Mix Stove Top dressing according to directions. Put chicken, Stove Top dressing and soup in layers in baking dish. Bake at 350° for 25 minutes. Top with Mozzarella cheese and bake until cheese melts.
Combine all ingredients. Pour into pie shell and bake at 350° for 1 hour. Can be frozen.
Lightly grease a 2-quart baking dish. Brown and drain kielbasa in a large skillet. Stir in onion and garlic, then tomatoes. Cover and simmer over low heat 10 minutes or until onion is tender. Add remaining ingredients. Stir to mix. Transfer to baking dish. Bake, covered, at 350° for 30 minutes until hot and blended. Serves 4.
Mix all ingredients except the roast and seasonings. Brown the roast after seasoning with salt, pepper and garlic powder. Pour soup-wine-water-thyme mixture over the roast. Cook covered for 3 hours at 325°. Serve with rice or baked potato.
Mix first 7 ingredients and boil for 3 minutes and cool. Add baking soda and flour; bake.
Cook and chop vegetables. Place in 9 x 13-inch casserole dish. Mix remaining ingredients. Pour over vegetables. Bake at 350° for 30 to 40 minutes.
Grease a 13 x 9-inch pan. Mix coconut and pecans together and put in bottom of pan. Mix cake mix according to directions. Pour over nuts and coconut. Melt margarine and cream cheese together. Stir in sugar. Pour over cake mix. Bake at 350° for 35 to 45 minutes.
Wash, cut and slice green tomatoes; coat with flour. Season with salt and pepper. Place tomatoes in hot cooking oil and fry one side until brown; turn and brown other side.
Butter a 9 x 13-inch pan. Line bottom with whole graham crackers. Mix pudding with milk; beat 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over crackers; cover with a layer of graham crackers. Layer again pudding with crackers. Spread softened icing on crackers. Refrigerate overnight. Cut and serve chilled. Travels nicely.
Preheat oven to 400 degrees. Combine olive oil, sun-dried tomatoes, garlic, oregano and pepper in small bowl (put all of these ingredients together in a food processor and chop them up to combine). Set aside. Place chicken breasts in roasting pan. Slip fingers under chicken skin and loosen to form pocket. (If using skinless chicken breasts just cut small slits in the chicken and stuff the feta cheese in.) Spoon olive oil mixture evenly on tops of chicken. Cover pan with heavy-duty foil. Bake for 50 minutes. Remove foil. Broil few minutes, uncovered, until lightly browned. Yield 6 servings.
Combine the pineapple (juice and all), jello and marshmallows. Heat until melted; cool. Combine cream cheese, milk and whipped cream. Pour into jello mixture; mix well. Pour into mold.
Mix ground meat and chopped onion. Fry off and drain. Mix with all other ingredients. Simmer for about 30 minutes. Good when made that morning and let sit all day to let flavors blend. Can be served with cheese or chips.
Melt butter, syrup, sugar and salt. Let boil 5 minutes, stirring regularly. Add flavoring and soda. Pour over popcorn in paper bag; do not stir. Cook on High in microwave for 30 seconds. Take out; shake and microwave for an additional 30 seconds. Stir (recommend an oven mit be worn over the hand).
Preheat oven to 425°. Arrange chicken in a 9 x 9-inch baking dish that has been sprayed with nonstick coating. Mix mustard and garlic. Spread over chicken. Scrub potato, grate and mix well with oil. Spread over chicken. Sprinkle with pepper. Bake for 25 to 35 minutes, until chicken is done and potatoes are golden. Calories per serving: 205. Exchanges: 4 lean meat, 1/2 starch.
Boil together the sugar and water. Add lemon juice to cooled syrup. Mix syrup and fruit. Freeze. This is a very refreshing summer salad.
Combine 1/3 cup crushed onion rings and brown sugar. Put 1 tablespoon mixture in each of 8 small, well-greased ovenproof custard cups. Top with 1/2 teaspoon mustard. Melt butter in small saucepan. Remove from heat and stir in flour to form a smooth paste. Add catsup; stir to blend. Combine hamburger, egg, catsup mixture and remaining crushed onions. Mix thoroughly. Press 1/3 cup meat into custard cup. Place 1/2 slice cheese on top of meat. Add more meat on top of cheese and seal edges. Place custard cups on cookie sheet. Bake, uncovered, at 350° for 30 minutes, until done. Drain any accumulated grease. Run knife around edge of custard cup and invert onto platter. Make sure you scrape bottom of custard cup to get glaze out. Spread on meat loaf.
Mix sugars, Crisco and egg. Add flour. Mix well. Add enough water to moisten (approximately 2 tablespoons), then add chocolate chips. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes.
Mix well. Roll the dough and butter it. Put a good layer of brown sugar. Roll in jellyroll fashion and cut 1/2 inch thick. Bake at 375° for about 30 minutes.
Soak yeast in the water and 1 teaspoon sugar and set aside. Cream 1 cup sugar, margarine and salt together. Add eggs, then hot mashed potatoes. Mix. Add yeast, water and sugar mixture. Stir in all of flour. Let stand in warm place overnight or until it rises.
Mix and blend as you would for any quick bread recipe. Grease and flour 2 large loaf pans, bake at 350° for 1 hour.
Saute onion in butter. Add beef, heating through, but not browning it. Add salt and pepper. Spread 3 cups cabbage in 2-quart baking dish. Cover with meat mixture, then top with 3 more cups of cabbage. Pour tomato soup, undiluted, over top. Cover and bake at 350° for 1 hour.
Mix dry ingredients. Add pumpkin, milk and beaten eggs. Pour into unbaked pie shell. Bake at 425° for 15 minutes, then 350° for 30 minutes.
Set oven for moderate, 350°. Mix and sift first 5 ingredients. Sift again twice; return to sifter. Beat shortening until creamy. Add 1 cup sugar gradually, continuing to beat. Beat in egg and molasses. Sift about 1/4 of the flour mixture over the molasses mixture; stir to blend well. Repeat until all flour mixture is added. Form teaspoon of dough into small balls by rolling lightly between palms of hands. Then coat with the extra sugar and place about 2-inches apart on ungreased baking sheet. Bake approximately 12 minutes or until tops are slightly rounded and crackly. Cool on racks. Makes about 5 to 6 dozen cookies.
Crumble sausage and brown with onion. Drain on paper towels. Combine biscuit mix, water and soup until moistened. Add sausage. Using a heaping tablespoon, drop batter on lightly greased baking sheet 2-inches apart. Bake at 400° for 10 to 15 minutes or until slightly brown. Makes 3 dozen.
Mix dry package dip mix, mayonnaise, milk and cream cheese. Add cheese. If mixture is too thick, add more milk to desired consistency. Refrigerate for several hours or overnight. Serve with crackers.
Brown beef and drain. Add sauce and seasonings; simmer 5 minutes over low heat. Combine meat sauce with cooked pasta. Combine the cheeses thoroughly. Place 1/2 the pasta mixture in a 9 x 13-inch pan. Evenly top with cheese mixture and remaining pasta. Bake 30 minutes or until bubbly.
Drain crushed pineapple, reserving 3/4 cup juice. Set aside. Combine gelatin and boiling water in a bowl. Stir until gelatin dissolves. Stir in reserved pineapple juice and cranberry sauce. Cover and chill 45 minutes. Fold in drained pineapple, apple, celery and walnuts. Spoon gelatin into a 1-quart serving bowl. Cover and chill 4 hours or until firm.
Bring sugar and syrup to a boil; remove from heat and add peanut butter and Special K. Mix well. Butter hands lightly and press mixture firmly into large buttered cookie sheet. Melt chips and spread over top for frosting. Yields 24 bars.
Season liver with salt and pepper; coat with flour. In large skillet, brown quickly in hot oil, about	1 minute on each side. Place in greased baking dish. Add seasoning and tomatoes; cover and bake at 350° for 30 minutes. Remove cover and bake for 10 to 15 minutes longer to thicken gravy. Serve on rice. Makes 6 servings.
Combine margarine, brown sugar and	corn syrup in a large saucepan; bring to a boil. Boil for 5 minutes, stirring occasionally, so it doesn't scorch. Remove from heat. Add baking soda; mixture will foam. Pour over popped corn; mix well. Pour into unbuttered large pan (a roaster works well); place in a 200° oven for 1 hour, stirring about every 15 minutes. Store in covered container.
Combine beef, 1/2 cup cheese and onion. Set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften a few seconds on each side. Top each tortilla with 1 heaping tablespoonful of meat mixture. Roll up. Place seam side down in a 13 x 9-inch baking dish. Pour sauce over and top with remaining cheese. Bake in a 350° oven for 25 to 30 minutes. Makes 6 servings.
Spray foil pan with nonstick cooking spray. Arrange bologna, potatoes, beans and pepper in sprayed pan.	Pour melted margarine over mixture; toss to coat. Sprinkle with garlic powder and pepper. Cook 20-25 minutes on covered grill or until vegetables are tender, stirring frequently.
In saucepan, mix chocolate chips, margarine, milk and salt. Stir until all is creamy. Bring to a slow boil, stirring constantly. Remove from heat and add vanilla and pecans; stir well. Drop by spoonfuls onto wax paper. Let stand until cool.
Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2 inch of root. Cut each quarter vertically into thirds. Place onion in boiling water 1 minute. Remove and place in ice water 5 minutes. Loosen petals if necessary. Drain onion, cut side down.
Cream the sugar and oil. Add eggs and beat well. Stir flour, baking soda and salt together. Mix cocoa and food coloring and add vinegar. Add to creamed mixture. Beat hard and add flour mixture alternately with buttermilk. Add 1 teaspoon vanilla and beat until blended. Pour in 3 prepared layer pans and bake at 350° for 30 minutes or until done.
Combine flour, baking powder, baking soda and salt. Add remaining ingredients, including coconut, if desired. Grease and flour three 9-inch pans, bake at 350° for 35 to 40 minutes. Cool completely before frosting.