HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and knead for a minute or two. Pat dough into cake pan or use a biscuit cutter and cut individual rounds. Bake 12 minutes at 400° or until done.
Layer in serving dishes as follows: First layer, bean dip; second layer, mayonnaise and sour cream mixed with the taco seasoning; third layer, diced onion; fourth layer, chunk tomatoes; fifth layer, shredded Cheddar cheese, olives on top (optional).
In a medium bowl, combine pumpkin, sugar, evaporated milk, spices and eggs. Pour into a 9 x 13-inch lightly greased baking pan. Sprinkle dry cake mix over mixture. Top with chopped walnuts, patting topping down. Pour melted butter over all. Bake at 350° for 1 hour. Allow to cool in pan for 10 minutes; invert cake onto a platter. Cool before frosting.
Let bread dough thaw and rise to double in bulk. Roll dough out thin. Brown crumbled sausage and drain well. Add eggs, cheese and bread crumbs and mix well. Put half of the sausage mixture on each rolled out dough. Roll up like a jelly roll. Brush outside with beaten egg whites. Bake at 350° for 30 minutes. When cool, you can slice and freeze.
Brown ground beef. Add the next 6 ingredients; simmer for about 5 minutes. Put this mixture into a casserole dish. Add remaining ingredients. Bake, covered, at 350° for 45 minutes to 1 hour.
Soak cranberries in sugar. Add pineapple, orange, celery and nuts. Dissolve gelatin in 2 cups water and pour over cranberries. Pour into large pan and chill.
Mix all together. Pour into slightly greased pan. Bake at 350° for 25 to 30 minutes.
Combine all ingredients. Refrigerate overnight to blend flavors. Bake at 375° for 50 to 60 minutes or place in crock-pot on low for 6 to 8 hours.
Brown chops in skillet in 2 tablespoons vegetable oil. Drain fat and add chunky soup. Cover and simmer on low for 20 to 30 minutes. Remove lid and lay biscuits on top. Cover and cook until biscuits are done. Serve with baked potatoes or over rice.
Brown meat. Drain fat. Add all other ingredients. Cook in crock pot all day or all night.
Dissolve gelatines in boiling water; cool. Add strawberries and pineapple. Chill half of mixture in 9x13-inch pyrex dish until firm. Spread sour cream over firm layer. Cover with remaining gelatin mixtuer and chill until firm. Serves 8.
Cut ribs into single ribs. Liberally salt ribs on both sides and set aside. Spread a layer of brown sugar on bottom of a deep pan large enough to hold all your ribs. Coat each rib with brown sugar with your hands. Layer coated ribs in pan, refrigerate overnight and cook the next day. Take out of refrigerator 2 to 3 hours before cooking time so that the sugar can melt into a syrup. Cook on a hot charcoal fire. Pour barbecue sauce and sugar syrup over both sides of ribs while cooking. Serves about 6 people.
Layer in 9 x 13 container: lettuce, onion, pepper, celery, and peas. Combine mayonnaise and sugar. Cover vegetable mixture with dressing, cheese and bacon. Cover tightly. Refrigerate overnight. You may substitute the mayonnaise and sugar mixture with Miracle Whip.
Brown sausage and drain. Separate crescent rolls into triangles. Place on ungreased pizza pan. Press to make crust. Seal perforations. Spoon on sausage. Sprinkle on potatoes and top with cheese.
Chill all ingredients. Mix and serve. You can substitute cherry pie filling for the strawberry.
In mixing bowl, cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar and soda. Combine jam and sour cream. Add to the mixture and beat well. Add nuts. Divide among 5 greased pans, 4 1/2 x 2 3/4 x 2 1/4-inch loaf pans. Bake at 350° for 50 to 55 minutes.
Mix all ingredients. Pour into a 9 X 12 pan that has been sprayed with PAM. Bake at 350 for approximately 30 minutes.
Beat eggs thoroughly with sugar, salt, syrup and melted margarine. Add pecan halves. Pour into 9-inch unbaked pastry shell. Bake at 350° for 50 minutes or until knife edge comes out clean. Cool.
Combine Parmesan, parsley, oregano, garlic and pepper. Dip chicken in melted butter, then in cheese mixture. Place in baking dish and bake at 375° for 25 minutes.
Cut the top off the bread, reserving top, and scoop out the inside. Combine remaining ingredients and mix well. This will be a very stiff mixture. Fill the bread with the cheese mixture, replace the top and place on a cookie sheet. Bake in a 350° oven for 1 hour and 10 minutes. Serve with tortilla chips or tear and dip with the bread.
Grease a large pie plate. Mix Bisquick, water and beans. Spread in bottom of pie plate. Layer remaining ingredients on bean mixture. Bake at 375° for 30 minutes.
Remove seeds from grapes. Boil 15 minutes. Stir in sugar, tapioca and rind. Spoon into an unbaked pie shell. Cut a slit in top crust. Bake at 450° for 10 minutes, then reduce heat to 350° and bake 30 minutes.
Mix water, wine, sugar, lemon juice, salt, cinnamon and cornstarch. Bring the mixture to a boil, stirring just until cornstarch is fully dissolved. Chill. Stir in sliced strawberries. Serve garnished with mint sprigs. Makes 4 servings.
Put pineapple (do not drain) in saucepan and add jello. Heat and stir until jello dissolves. Remove from heat and cool about 15 minutes. Stir in buttermilk. Fold in Cool Whip and mix well. Place in large oblong dish. Refrigerate. Cut into squares to serve.
Cream sugar and butter. Add well beaten eggs and oil. Cream all well, then add flour, cream of tartar and vanilla. Roll in marble size balls. You can put dough in refrigerator to cool for easier rolling. Put on greased cookie sheet. Wet bottom of glass. Put a few spoons of sugar in a small bowl or saucer. Stamp glass in sugar, then flatten cookie with bottom of glass.
Brown ground beef, onion and garlic. Drain. Add soups and tomatoes and green chilies. Cook 5 minutes. Line a 13 x 8-inch pan with Doritos chips. Pour ground beef mixture over the chips. Bake 15 minutes at 350°. Remove from oven and top with Mozzarella cheese. Bake only 5 minutes more. Take out of oven and let set 10 to 15 minutes.
Shred all vegetables. Mix oil, vinegar, sugar and spice. Boil and pour over vegetables. This keeps a long time in the refrigerator.
Sift flour, brown sugar, white sugar, cinnamon and nutmeg together. Combine Crisco and butter. Rub both mixtures together with hands until it forms crumbs. Take out 1 cup of this mixture for top of cake. To the remaining mixture add eggs, buttermilk or sour milk and baking soda dissolved in vinegar. Bake in greased and floured pie pans or cake pans. Bake at 350° for 30 to 35 minutes.
Place ice water in a small bowl; gradually add milk powder, beating at high speed of an electric mixer until stiff peaks form. Gently fold in lemon juice and sugar substitute. Cover and refrigerate until thoroughly chilled. A serving amount is 1/4 cup at 11 calories. Diabetic Exchange: free.
Mix flour, Crisco, sugar and salt with a fork until crumbly. Mix in remaining ingredients and form a dough that is easy to roll out.
Cream sugar and butter. Add yolks one at a time, beating well after each addition. Add sour cream. Mix thoroughly. Add flavorings. Beat egg whites until stiff. Fold into mixture. Pour into well-greased and floured pans (Baker's Joy). Bake in preheated oven at 300° for 1 1/2 hours. Makes 15 to 20 servings.
Cream butter and sugar. Add remaining ingredients. Pour in greased deep pie plate. Bake 45 minutes at 350°.
Brown bacon in saucepan. Remove bacon and set aside. Wilt onion in bacon grease. Add all remaining ingredients (including bacon). Simmer uncovered 30 minutes. Stir occasionally.
Cook chicken in water until tender; reserve broth. Cut chicken into bite size pieces. Saute bell pepper and onion in butter. Mix soup, salt, pepper and jalapenos. Add to sauteed ingredients together with chicken and broth. Heat until hot. Cook spaghetti in remaining chicken broth. Drain and rinse. In a large casserole dish, layer ingredients, starting with spaghetti, then sauce mixture, then generous amounts of cheese. Repeat layers, ending with cheese. Bake at 350° for 45 to 60 minutes until cheese melts and is light brown on top. Serves 8 to 10.
Melt marshmallows. Mix together in melted marshmallows and milk. Press together and place into a buttered dish. Refrigerate and let harden.
Bring sugar, butter and milk to a boil over medium heat. Stirring constantly, boil 5 minutes. Remove from heat and using a wooden spoon, add salt, marshmallow cream, chocolate chips and nuts. Stir vigorously until well blended, melted and smooth. Pour onto greased pan. Cool and cut into squares.
In 2-quart casserole, combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.
Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavoring. Spoon mixture into greased 10-inch tube pan or Bundt pan and bake at 325° for 1 1/2 hours or until cake tests done. Add glaze, if desired. Cool in pan about 10 minutes before turning out.
Place pie crust in pan. Mix cream cheese and Cool Whip with rubber spatula until very smooth. Spread in bottom and up side of pie crust. In mixing bowl, combine milk and chocolate pudding mix; beat with a rotary beater for 1 to 2 minutes until pudding starts to thicken. Pour over cheese mixture and let set in refrigerate. Then spread more Cool Whip on top. Sprinkle with shaved chocolate if you wish.
Make syrup of sugar and 4 cups of water. Boil until sugar is dissolved. Add gelatin; stir to dissolve. Cool. Add remaining ingredients and 1 gallon water; mix well. Freezing some of the punch in trays prevents weakening from addition of ice. Better to make a couple of days before needed and freeze.
Combine sugar and water in saucepan. Heat, stirring, until sugar is dissolved. Bring to boil. Add sliced fruit to hot syrup and marinate at least 4 hours before using. When ready to serve, put about 12 ice cubes in a tall glass pitcher; add marinated fruit (reserving 2 slices of fruit for each glass) and 1/2 cup of the syrup, then add wine and carbonated water. Place 2 slices fruit in each glass and fill glasses from pitcher. Makes 8 servings.
Stir together first 4 ingredients. Add Karo; mix until crumbly. Pat into ungreased 9 x 9 x 2-inch pan. Bake at 350° for 12 minutes. Cream together cream cheese and 1/3 cup sugar. Add egg and lemon juice and mix well. Pour over baked layer. Bake at 350° for 20 to 25 minutes. Sprinkle with 2 tablespoons of graham crackers. Cool; cut into squares. Store in refrigerator.
Mix these 5 ingredients together real good. Shape into balls (about 1 to 1 1/2-inches round).
Place cubed potatoes in lightly greased 12 x 8-inch baking dish. Dot with margarine and sprinkle with onion soup mix (dry). Cover with foil and bake at 400° for 30 minutes. Stir mixture and bake an additional 30 minutes. Uncover and sprinkle with cheese and onion.
Mix together ingredients. Hollow out 1 round Swedish rye bread. Put spinach dip in bread shell. Cube bread taken from center and use for dipping.
Beat salad oil, vanilla, eggs and 1 1/4 cups powdered sugar until smooth. With mixer at low speed, beat in flour, soda and salt until blended. With spoon stir in oatmeal, raisins and nuts.
Cook squash and onion in boiling salted water for 5 minutes; drain. Combine chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix (dry) and margarine. Spread half of stuffing mixture in bottom of 12 x 7-inch baking dish. Add vegetable mixture; top with remaining stuffing. Bake in a 350° oven 25 to 30 minutes or until heated through. Makes 6 servings.
Empty peaches and juice in 9 x 13-inch cake pan. Cut peaches into small pieces. Sprinkle dry cake mix over peaches (do not stir). Spoon melted oleo over cake mix, especially around edges (do not stir). Cover with chopped nuts. Bake on 325° for approximately 1 hour.
Mix together 1 cup flour, 5 tablespoons sugar and butter. Press on bottom of an 8 or 9-inch square baking dish. Bake 15 minutes at 350°.
Mix yeast and warm water. Set aside. Pour boiling water over shortening, sugar and salt; cool. Add beaten eggs and yeast mixture. Add flour. Beat well with mixer. Add remaining flour until dough feels sticky. Refrigerate overnight. Three hours before baking, take out of the refrigerator. Roll dough on floured board. Cut with biscuit cutter. Place on greased pan. Let rise 3 hours. Bake at 350° for 15 minutes or until brown.
Put all dry ingredients in large bowl. Beat eggs in separate small bowl; add milk. Beat. Pour into middle of flour (corn meal). Add corn, onions and bacon; mix well. If it seems too stiff to spread easily, add the corn juice.
Melt butter. Add all other ingredients. Bake at 300° for 40 minutes.
Cook noodles. Combine the noodles with tuna, mayonnaise, celery, chopped onion, chopped green pepper and salt. Blend cream of celery soup and milk. Heat through. Add Cheddar cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. Bake, uncovered, at 425° for 20 minutes.
Mix flour, corn meal, salt, sugar and baking powder together. Beat egg; add milk and oil. Mix together. Bake at 375° for 10 to 15 minutes.
Melt Velveeta cheese and mayonnaise over low heat. Add potatoes; mix well. Spread in a 9 x 13-inch baking dish. Sprinkle Bac*Os on top. Bake until brown, approximately 45 to 60 minutes at 350°. (Recipe is easy to half.)
Place bread, cheese, broccoli, cauliflower and ham (if desired) into a 9 x 13-inch baking pan. In a bowl, whisk eggs and milk together until blended. Pour mixture over ingredients in pan. Spoon soup over top of ingredients and spread it so that it covers them. Cover with foil and refrigerate overnight. The next morning, uncover and bake at 350° for 50 to 60 minutes. Serve with breads and fruit. Great for breakfast and brunch guests.
Preheat broiler. Broil beef on rack 4-inches from heat 2 minutes on each side. Set aside. In large nonstick skillet, heat oil. Add mushrooms, onions, carrot and celery; cook over medium heat until onions are translucent, about 2 minutes. Stir in tomato sauce, wine, oregano, garlic powder, pepper, salt and 1 cup water. Return meat to skillet. Cover and simmer over low heat 1 hour. Add green pepper and potatoes. Simmer until meat is tender, about 35 minutes.
Mix the sugar, margarine and vanilla together. Add egg, milk, flour, baking powder, salt and baking soda. Roll out and cut to desired shapes. Bake 8 to 10 minutes at 400°.
Melt stick of butter in skillet. Put brown sugar on top of melted butter. Place pineapple on top of sugar; pour cake mix over this and bake at 350° for 30 minutes.
Mix together all ingredients. Place in a casserole dish. Bake, tightly covered, at 325° for 4 hours. You can put small potatoes, carrots and mushrooms with it.
Melt candy bars and set aside. Whip cream with almond extract. Stir chocolate into whipped cream until blended. Pour mixture into pie crust. Refrigerate 4 hours or more.
Boil rhubarb and pineapple in an uncovered pan until it makes a sauce. Add sugar; boil until sugar dissolves. Remove from heat; stir in Jell-O. Put in jars and seal.
Coat a deep-dish pie plate with cooking spray and line with wax paper. Coat wax paper with cooking spray. In a small bowl, combine 4 tablespoons butter, brown sugar and pecans; mix well. Spread over bottom of pie plate. Unfold first pie crust and place it in the pie plate, pressing the crust firmly against the nut mixture and sides of plate. Set aside.
Blend yolks with sugar; add brandy, milk and creams. Beat egg whites until stiff. Fold in. Sprinkle top with nutmeg.
Mix first 3 ingredients, then add eggs and mix. Add milk and mix. Add water and mix. Mixture should be a smooth consistency. Get a deep pot; add Crisco to make at least a half a pot of oil. Make oil very hot; drop a tablespoon of the mixture into the pot. Put enough tablespoons of the mixture that will fit in the pot to float comfortably. When puffs are golden brown, they are done. You may turn puffs so each one gets brown on both sides. Sprinkle with confectioners sugar.
Mash 1/2 of the strawberries well. Add cornstarch and salt, then water. Cook mixture until thick and transparent; cool. Add remaining strawberries to the cooked filling. Pour into cooled crust. Garnish with whipped cream.
In a big salad bowl, place in order: lettuce, celery, onion rings and cucumber. Then mix sour cream and sugar and pour over orderly layered salad. Then mix vinegar and salad dressing or mayonnaise and pour over first salad dressing. Then sprinkle crumbled bacon (fried crisp) over the top of the salad and top off with a few shakes of Parmesan cheese (maybe some croutons, egg slices, whatever). Fix at least 2 to 4 hours ahead.
Mix and add just a few drops of green coloring. Refrigerate. Add ginger ale just before serving. Yield: 100 cups.
Mix ingredients in order listed. Be sure to add the lemon juice last. Pour into pie crust. Chill.
Dissolve soda in pumpkin. Cream the butter and sugar. Add eggs. Stir dry ingredients and mix with fruit. Add pumpkin and fruit mixture to batter. Drop by teaspoonfuls onto greased cookie sheets. Bake at 300 degrees for 15 minutes. Yields 4 dozen.
Boil potatoes until done. Mash with small amount of milk and butter. Add dry mustard, onion powder, 2 eggs, butter and sour cream. Bake uncovered for one hour at 350°.
Flake tuna with fork. Add apple, orange juice, green pepper, celery, onion and pepper. Stir in yogurt, applesauce and mustard. Mix. Serve on a bed of lettuce.
Mix meat marinade as instructed on package. (Leave out oil if called for in directions.) Place beef cubes in large bowl. Pour marinade over beef. Stir until all pieces are covered. Marinate for up to 4 hours in refrigerator. In a large pot (6 to 8-quart size), place meat and any juices from the bowl. Add 1 cup water. Cook until meat is done or until water has boiled off. Add beef stew mix (do not add water to mix; use it dry), French onion soup, Manwich, tomatoes, mushrooms, beef gravy and 1 can of water. Stir until boils. Add carrots and potatoes. Simmer over medium heat until potatoes are done. Add water as needed. Stir often. Prepare macaroni as usual. Serve stew over macaroni when done (when carrots and potatoes are tender).
Cream together the butter (room temperature) and the sugars. Add ice cream. Add nutmeg and cinnamon. Blend well and freeze mixture.
Blend cheese and sugar; blend in Jell-O (dry), a little at a time. Add lime/lemon juice or rind and orange juice (optional). Fold in whipped topping. When filling gets thick, pour into graham cracker crust. Chill.
Thaw potatoes in a large, oblong Pyrex dish. Mix all ingredients, except Ritz crackers, and pour over potatoes. Stir lightly. Melt 1 stick oleo or butter and mix with Ritz crackers. Place this on top of potato mixture. I also add some extra cheese to the top. Bake in a 350° oven for about 45 minutes. This will serve about 12 people.
Preheat oven to 350. Cook noodles according to package directions, adding onion and bay leaf to cooking water, drain noodles, discard onion and bay leaf. Toss together noodles, butter, onion salt and pepper. Spoon into buttered 13 x 9 inch baking dish. Sprinkle chicken pieces with salt and pepper; place on noodles. Combine soup, milk, 1/3 cup cheese, chives and sage. Pour over chicken. Sprinkle remaining cheese and paprika. Bake for 45 minutes. Add carrots. Bake an additional 20 minutes or until chicken is tender.
Dissolve jello. Add fruit. Chill until partially set. Add half in mold and place in freezer until set. The rest goes in the refrigerator. Spoon sour cream over half in mold and add the remaining jello.
Add sugar, cornstarch and salt to eggs. Pour scalded milk into this. Put in double boiler. Stir and cook until thickened. Add butter, coconut and vanilla. Put in pie shell. Bake at 450° until crust is set, then reduce to 325°.
Drain and rinse beans. Refrigerate 2 hours until firm. Saut onions. Add garlic. Do not brown. Remove pan from heat. Add remaining ingredients. Stir. Gently fold in beans. Put into bean pot and bake at 350°, covered, for 45 minutes. Remove cover, stir and bake, uncovered, 1 hour longer. Add more molasses or brown sugar, if necessary.
Mix yeast and water first. Add other ingredients (sugar, oil and salt). Then take 5 pounds flour; mix until dough comes off your hands. Set dough in warm place to rise (about 1/2 hour). Put wet towel over top of it. Let rise 3x double volume.
Stir all ingredients together and fill lightly greased muffin tins half full. Bake at 375° for about 15 to 20 minutes or until lightly browned. Yum-yum-make all! Won't last long or go far; better double this recipe!
In a baking dish, layer squash, onion, cracker crumbs and cheese. Repeat to make 3 layers. Mix egg, milk, salt and pepper. Pour over squash layers. Bake at 400° for 30 minutes.
Brown hamburger, bacon and onion. Drain grease. Add remaining ingredients. Steam until thick.
Dissolve jello in hot water with salt and onion. Chill. Add remaining ingredients to jello mixture and pour into a flat pan. Cut in squares. Serves 15.
Chop celery, onion and green peppers. Fry slowly in margarine until tender. Serve with steak.
Cook until bubbly and slightly thick. Add 1 teaspoon of vanilla and begin to stack cakes. Soak by punching holes and dipping on caramel sauce. Cover with Seven Minute Frosting and sprinkle with coconut. Repeat until all is used and cover top and sides with frosting. Cover with coconut.
Pour boiling water over tea bags; steep 3 minutes. Remove tea bags. Blend in juices; sweeten with honey. Wash, hull and cut in half the strawberries. Add to tea. Cover. Refrigerate punch at least 6 hours to blend flavors. Just before serving, add bottle of soda water. Yield: about 10 cups.
Sift flour, baking powder, salt and sugar. Mix in 3 tablespoons cocoa. Add milk, shortening and vanilla. Mix all ingredients only until smooth. Stir in pecans. Pour into a greased 1-quart baking dish. Mix brown sugar and remaining 3 tablespoons cocoa; sprinkle over mixture in the baking dish. Pour 1 1/2 cups boiling water over the top. (When baked, this pudding cake has a sauce on the bottom and cake on top!) Bake at 350° for 40 minutes. Serve warm or cold.
Blend together butter, cream cheese, sour cream and sugar. Add pineapple and coconut. Blend all together. Sprinkle with dry pudding mix as it comes from the package. Fold in Cool Whip. Use to fill cake layers. Slice the 2 layers in half and make 4 layers. Sprinkle almonds on top.
Grind and mix pears and onions. Mix and boil ingredients for 20 minutes. Put in Ball jars.
Combine graham crackers, butter and finely chopped pecans. Press into bottom and sides of a 9-inch pie pan. Chill for 20 minutes. Beat cream cheese until fluffy, then add 1 1/4 cups sugar and toasted chopped pecans until mixed. Spoon into chilled crust. Bake at 325° for 20 minutes. Remove from oven. Mix sour cream, 2 tablespoons sugar and vanilla. Spread over baked filling. Bake again at 350° for 10 minutes. Garnish with whole toasted pecans. Chill for 3 hours.
Beat eggs; add remaining ingredients. Pour into pie shell. Put pecan halves on top. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes.
Brown ground beef and onion in skillet; drain well. Stir in	remaining ingredients except buns. Cook over medium low heat until vegetables are tender and sauce is thickened, about	10 to 15 minutes. Fill buns with meat mixture. Yield: 6 sandwiches.
Place spinach in a salad bowl. Add chopped vegetables. Pour dressing over and toss. Sweet Catalina dressing is a good complement to spinach. Yields 4 servings. Has 75 calories, fat free.