HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss ingredients until crumbs are well moistened. Press carefully into pie pan. Bake at 375° for 10 minutes. Yields one 9-inch crust (8 servings), approximately 105 calories per serving.
Cook broccoli. Mix together all ingredients except cheese. Layer broccoli in casserole dish. Spread ingredients on top of broccoli. Top with cheese. Bake at 350° for 30 to 35 minutes.
Dissolve gelatin in boiling water. Stir in fruit and nuts. Pour half of gelatin mixture into a 13 x 9 x 2-inch pan. Chill until firm. Store remaining gelatin mixture at room temperature.
Spread pie filling in bottom of 9-inch pan. Sprinkle with lemon juice. Combine dry cake mix, margarine (melted) and nuts. Mix until crumbly. Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes. Serve warm with vanilla ice cream.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat until juices run clear. Yields 4 servings.
Mix dry yeast, warm water and cake mix. Stir in flour. Set in a warm place to rise. Punch down. Shape into sweet rolls as you desire.
In a mixing bowl, combine the first 5 ingredients. Transfer to a greased 13 x 9 baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or Cool Whip.
Spray 8-inch square baking dish. Place broccoli in dish. Cook cheese and half of butter in saucepan until cheese melts, stirring constantly. Pour over broccoli. Toss crackers with remaining butter in bowl; sprinkle over cheese. Bake at 350° for 30 minutes. Yield: 4 servings.
Grease a 9 x 13-inch loaf pan and put pecans and coconut (mixed) in bottom of pan. Mix cake in bowl as directed on the box. Spread over pecans and coconut. Mix confectioners sugar, cream cheese and margarine. Drizzle over cake and bake at temperature given on cake box. You may need to bake longer until center is done and doesn't stick to a toothpick. When baked, top has cracks which look similar to an earthquake. Makes 12 to 18 pieces.
In large saucepan, boil the chicken. While chicken boils, mix together both soups in another saucepan. Cut cheese into blocks and add to soups. Simmer over medium heat just until soup boils and cheese is melted. Take chicken out of stock and cut up; add cut-up chicken and soup mixture back to stock. Bring to boil, stirring frequently. Add dumplings last; cook about 5 minutes longer or until dumplings are done.
Mix cabbage and onion. Remove 2 tablespoons sugar and reserve. Add larger portion of sugar to vegetables. Heat to boiling remaining ingredients and reserved sugar. Cool and pour over vegetables. Mix well. Store in jars in refrigerator.
Add pudding mix to milk. Mix slowly with rotary beater at lowest speed just until blended, about 30 seconds. Blend pumpkin, spice and 2 cups whipped topping. Pour into pie shells. Chill until set, at least 4 hours. Garnish with remaining whipped topping and pecans.
Pour 1/2 cup tomato sauce into a 2-quart shallow baking dish; set aside.
Mix sugar, butter and milk in a large saucepan; bring to a boil. Cook at moderate heat until mixture reaches soft ball stage, then cook 6 more minutes. Add marshmallows and vanilla. Add nuts; then beat. Spoon on waxed paper.
Cook meat and onions and peppers until done. Stir in beans and barbecue sauce. Spread in casserole dish. Cut biscuits in half and place over mixture. Spread cheese over biscuits and meat mixture. Bake until biscuits are done and cheese is melted, approximately 30 minutes.
Slice carrots thinly and cook in salted water for 5 minutes. Drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole. Mix sugar, flour and nutmeg and sprinkle over top. Dot with butter. Pour orange juice over all. (Can be made ahead and baked just before serving.) Bake 30 to 40 minutes in 350° oven. Serves 6.
Boil juice 1 minute. Add sugar; bring to a boil. Add Certo; boil 1 minute. Remove from heat. Skim foam. Pour into hot jars 1/8 inch from top. Seal and invert jars for 5 minutes. Turn back over.
Preheat broiler. Split pineapple lengthwise. Remove and cube the yellow fruit, leaving the skin intact. Toss fruit and rum, then put it back into the "shells." Wrap the leaves in foil. Put the filled halves on a broiler pan; sprinkle with brown sugar and broil until sugar melts. (If pineapple is too close to the heat, the rum will ignite. Just lower the pan.) Remove foil and serve at once with ice cream.
Mix all ingredients thoroughly in a large bowl. Dip up with an ice cream scoop. Place approximately 5 to 6 scoops on an ungreased cookie sheet. Do not press flat. Bake 12 to 15 minutes at 350°. Cool and store in sealed container. Serves lots!
Mix all ingredients except tomato sauce and water. Shape into 2 loaves. Brown in frypan until brown on all sides. Drain grease. Add water and tomato sauce (mixed separately) over loaves. Cover and cook 30 minutes on low heat. Add more water if needed. Serve over rice or noodles.
Mix cream cheese, peanut butter; fold in cool whip, vanilla and sugar. Scoop into pie shells; cover with cool whip and drizzle each piece with chocolate syrup before serving.
Whip egg and buttermilk. Add to other ingredients and mix. Roll out and let set for 15 minutes. Cut out and drop in chicken and liquid.
Cream together all ingredients. Heat and pour over cool cake or punch holes in hot cake and let run slowly into holes. Drizzle over cake.
Dissolve yeast in water. Mix in other ingredients with enough flour to make dough stiff. Let rise, then make into rolls. Let rise again, then bake at 350° until golden brown.
Mix vinegar into bacon grease until hot. Add egg yolks. Mix with remaining ingredients. Add sugar salt and pepper to taste. Add more vinegar if needed.
Mix crushed crackers, coconut, pecans and butter to make crust. Reserve some for topping. Put crust in a 9 x 13-inch pan. Mix softened ice cream, milk, and pudding to form middle layer. Spread over crust. Chill. Spread Cool Whip over and sprinkle reserved topping on top. Chill and serve. Keep refrigerated.
Bring water and sugar to boil in saucepan. Boil, stirring occasionally, until sugar is dissolved. Cool to room temperature. Puree raspberries in blender or food processor. Press through fine sieve into large bowl; discard seeds. Makes 1 cup. Add sugar, syrup, raspberry puree and champagne to bowl. Pour into 13 x 9-inch metal pan. Freeze, stirring, every 30 minutes, until completely frozen, 3 to 5 hours. To serve, spoon Granite into chilled wine glasses. Serve with fresh raspberries and cookies. Makes 8 cups.
Mix cake mix, 1 egg and oil until crumbly. Reserve 1 cup of mixture. Pat remaining mix lightly in ungreased 9 x 13-inch pan. Bake 15 minutes at 350°.
Marinate chicken strips in next 6 ingredients for 2 hours. Drain; dip in beaten egg, then dredge in flour. Deep fry until golden brown. Arrange on lettuce leaves on serving plate. Bring to boil the chicken broth. Add butter. Make a paste with the cornstarch and small amount of water and add to the boiling broth, stirring constantly until slightly thickened. Add salt and pepper. Spoon over chicken and sprinkle with slivered almonds.
Heat shortening, add sugar. Cool. Add eggs. Beat well. Add dry ingredients and mix well. Add nuts and chops. Put into 9x13 baking pan.
Combine sugar, syrup and water in pan. Cook to hard ball stage. Remove from heat and set aside. Beat egg whites and salt until stiff. Slowly add syrup beating constantly. Beat until it holds shape. Quickly drop by teaspoonfuls onto waxed paper. Note: Weather affects the outcome of this candy. DO NOT try to make it when it is raining or snowing.
Mix all ingredients in a large bowl, except marshmallows. Add these last. Place in a covered container in the refrigerator. Serve as a salad or as a low-fat dessert.
Heat oven to 325°. Grease pie plate (10 inch). Mix apples and spices. Turn into plate. Beat remaining ingredients until smooth, 1 minute with a hand mixer. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 55-60 minutes.
Boil water, margarine and cocoa. Remove from heat. Add sugar, flour and salt. Beat in eggs, sour cream and soda. Bake at 350° for 20 minutes.
Put potatoes, butter, onion, green pepper, water, salt and pepper (optional) in large skillet. Cover; cook, stirring now and then, over low heat for about 20 to 25 minutes or until potatoes are tender. Stir in cheese and milk. Cover; cook and stirring now and then until cheese melts and mixture thickens. Do not boil. Spoon into serving dish. Sprinkle paprika or parsley flakes if desired. Serves 4 to 6.
Let cheese soften. Mix all ingredients. Form into ball. Roll in pecans; chill. Great with Keebler wheat crackers.
Brown meat and onion; drain. Season with salt, pepper and chili powder. Add tomato paste, tomatoes and 4 cans water; add basil and oregano. Break up tomatoes with fork. Simmer 30 to 40 minutes. Serve on Indian Fry Bread in layers: meat sauce, lettuce, cheese, raw onion and chilies.
Mix margarine, Worcestershire sauce, pepper sauce and seasoned salt; mix well. Pour mixture into Glad-Lock zipper bag. Seal top of bag securely; shake until all pieces are completely coated. Pour into microwavable bowl. Put on High for 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool, then eat.
Grease casserole with butter. Cook potatoes in salt water, mash, but don't add milk. Combine all ingredients except Parmesan cheese. Put into casserole dish and sprinkle heavily with grated Parmesan cheese. Dot with butter. Refrigerate overnight. This brings out the flavor. Take out of refrigerator about 1/2 hour before baking and bake in a 350° oven for 30 minutes or longer, until top is golden brown. Serves 6 to 8.
Blend with electric mixer juice, sherbet and ice cream at low speed until well mixed. When ready to serve, add ginger ale.
Combine all ingredients in a bowl and mix well. Toss hot pasta with sauce and serve. Makes 2 cups of sauce.
Combine all ingredients in a large mixing bowl. Mix well. Bake in a greased loaf pan in a preheated 350° oven for 45 minutes or until done in the middle.
Mix first 5 ingredients well. Place in buttered mold. Chill and remove from mold. Roll in pecans.
Fill bowl halfway to the top with cereal. Place a large scoop of ice cream in the center. Sprinkle with a little more cereal. Serve right away.
Mix until smooth. Pour mixture into floured tube or bundt pan. Bake at 350° for 60 to 70 minutes until knife inserted into middle comes out clear. Sprinkle with confectioners sugar, if desired.
Grate all the zest off the orange. Mix zest with sugar in medium saucepan. Squeeze juice from orange into measuring cup. Add enough water to make 1 cup. Pour into saucepan and stir to dissolve sugar. Heat to a boil. Add cranberries. Return to a boil. Reduce heat. Boil gently until all cranberries pop. Stir often. Cook 5 minutes more. Cool in saucepan. Pour into serving dish. Cover and refrigerate.
Mix as directed on box. Bake in a 9 x 13-inch pan.
Press crescent rolls into a 12 x 15-inch pan. Press seams together. Bake at 375° for 10 minutes. Cool. Combine cream cheese, mayonnaise and Ranch dressing mix and spread over cooled crust. Chop up any variety of fresh veggies - onion, green pepper, zucchini, carrot, tomato, mushroom, radish, etc. Vegetables need to be grated or finely chopped. Sprinkle veggies over cream cheese-covered crust and press in lightly. Top with grated cheese if desired. Cut into squares to serve.
Bring sugar and syrup to a boil. Remove from heat. Add peanut butter. Mix well. Add corn flakes. Pour in buttered pan. Melt chocolate chips and spread on top.
Prepare jello as directed. Pour into 2 x 8 x 11-inch dish. Add the above ingredients, drained pineapple first, then the rest of the diced and chopped items. Refrigerate until set. Serve on crisp layers of lettuce. Garnish with heaping teaspoonful of Miracle Whip that has been blended with (equal portion) Cool Whip, if desired. Serves 12.
Bring milk to boiling. Add to other ingredients in blender. Blend 1 minute. Chill 2 hours. Top with whipped cream and nuts.
Chop cabbage fine and drop into boiling salted water for about 8 minutes. Prepare white sauce by combining butter, flour and milk in a saucepan. Put saucepan over medium heat, stirring constantly, until thickened. Add cheese. Arrange layers of drained cabbage, white sauce and eggs; repeat. Top with bread crumbs dotted with butter and bake at 350° for about 30 minutes.
Saute zucchini in 2 tablespoons butter until crisp-tender. Drain off butter; combine other ingredients in a bowl. Stir in zucchini and remaining butter. Put in 2-quart ungreased baking dish. Bake, uncovered, at 350° for 25 to 30 minutes until bubbly. Let stand 10 minutes before serving.
Cover chicken breasts with waxed paper and pound flat. Dip in egg; coat with flour. Saute in butter and remove from pan; keep warm. Add wine to pan and reduce; add broth and lemon juice.
Sift flour and salt; set aside. Blend butter, sugar and vanilla. Beat in egg. Stir in flour mixture, nuts and chocolate chips. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool slightly. Roll in confectioners sugar. Yields about 2 dozen.
Mix well. Roll into balls. Roll into powdered sugar. Store in tight closed can in refrigerator about 10 days. Can freeze. Great for Christmas.
Cream butter, sugar and eggs together. Mix boiling water to nuts and dates; let stand. Put dry ingredients into butter. Mix, then add nuts and dates. Grease pan. Pour in batter. Bake at 350° for 45 minutes or until done.
Combine all ingredients. Pour into 2 regular pie crusts. Sprinkle pecans over all. Bake at 350° for 45 minutes. This pie is not too sweet.
Steam cabbage 8 to 10 minutes. Drain and set aside. Combine ground beef, onion and green pepper in a skillet. Cook over medium heat. Drain well. Add tomato paste, tomato sauce, salt, pepper, garlic powder and Italian seasoning; mix well. Place half the cabbage into a lightly greased casserole dish. Cover with half of meat mixture. Cover and bake at 375° for 25 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted and a golden brown. (Can be made into mock cabbage rolls by adding 1/4 cup raw instant rice to each layer.)
Put potatoes in baking dish; sprinkle with brown sugar. Add pineapple and top with butter. Bake at 350° for 20 to 25 minutes.
Beat eggs; add sugar until thick and heavy. Add milk, vanilla and salt. Mix well. Pour into unbaked pie shell and bake at 450° for 10 minutes; reduce heat to 300°. Sprinkle with nutmeg and bake for 45 minutes or until knife is clean when tested.
Stew chicken; bone and cut in small pieces. Prepare wild rice according to instructions on box. Combine chicken, rice, sour cream French onion dip, pimentos and mushrooms. Place in greased casserole; sprinkle almonds on top. Bake 1 hour at 350°.
Cream Crisco and sugar. Add eggs, flavoring, flour and mix. Drop by teaspoons on greased cookie sheet. Cook at 325° for 10 to 13 minutes. Can add pecans or coconut.
Cream together margarine, sugar and flour. Add egg yolks, mixing well. Fold in peaches then put in pie shell.
Mix apples and sugar; let set 1 hour. Stir in remaining ingredients. Beat well into apple and sugar mixture. Bake in large tube pan or 3 small loaf pans about 1 hour at 325°. Can be frozen and kept for quite awhile.
Spread generous amount of peanut butter between 2 Ritz crackers. (Continue to do this until you have made your desired amount.) Melt bark in microwave bowl in the microwave until melted (about 3 minutes). With a fork, dip each cracker sandwich into the bark. Let excess bark drain off, then place dipped cracker sandwich onto aluminum foil. Let cracker sandwiches dry and harden. Store in an airtight container.
Brown hamburger, onion and bell pepper. Drain. Cut cabbage into small strips and add to meat mixture. Add remaining ingredients; let simmer for 45 minutes.
Cook cake according to directions in 9 x 13-inch pan. While cake is cooling, cook brown sugar and pineapple in small saucepan until well blended. With fork pick cake over top and pour pineapple mixture evenly over it. Make pudding and pour over cake. Put whipped cream over pudding and then nuts. Keep in refrigerator until ready to serve. "Yum Yum."
Brown sausage and drain. Mix remaining ingredients and let set in refrigerator overnight. Cook at 350° for 30 to 45 minutes.
Mix 2 cans apple filling with crushed pineapple. Place in a baking dish. Sprinkle as much or as little cinnamon as desired on top. Top with yellow cake mix. Pour melted butter on top of cake mix until most is saturated. Bake for one hour or longer, if you want the top more crunchy.
Brown ground beef and drain. Add seasonings and Ragu. Prepare noodles and drain. Arrange one layer of 3 noodles in bottom of greased 9 x 13-inch pan. Top with 1/3 of meat sauce and 1/3 of the cheese. Sprinkle on 1 tablespoon of parsley flakes. Repeat layers, ending with cheese and flakes. Bake in 350° oven for 30 minutes. Let stand 10 minutes before cutting. Serves 6 to 8.
Mix all ingredients in ungreased 1 1/2-quart casserole dish. Cover and bake at 350° for 1 hour. Serves 5.
Combine pretzels, sugar and margarine. Pat into 9 x 13-inch pan. Bake at 375° for approximately 10 minutes. Cool.
Preheat oven to 350°. Cream butter. Stir in honey, eggs and sour cream. Sift in flours, baking soda and baking powder. Add vanilla and mix well. Pour half the batter into a greased and floured 9-inch Bundt pan. Cover with a layer of blueberries mixed with half the sugar/cinnamon mix. Pour in remaining batter. Top with remaining sugar/cinnamon. Bake 50 to 60 minutes.
Season steak with salt, pepper and garlic salt. Spread uncooked sausage on steak, patting down firmly. Roll up steak and tie. Brown in a small amount of cooking oil. (Electric skillet works best.) Pour about 1/2 cup sauce over meat. Cover and cook at low temperature 1 to 1 1/4 hours, basting occasionally and adding a little sauce now and then. Slice to serve. Sauce may be thickened to a gravy.
Place bread to cover 9 x 5-inch bread pan. Beat eggs. Blend in milk, cheese, mustard, salt and pepper. Add onion. Pour mixture over the bread. Sprinkle with cheese.
Saute onions and celery. Place all of the ingredients in a casserole dish, 15 x 9-inch: rice, broccoli, onions, celery and oil. Mix soup, milk, butter and Cheez Whiz together. Pour over ingredients. Bake 30 minutes at 350°.
Chop walnut into medium pieces. Beat eggs. Gradually beat in sugar, then oil. In another bowl, combine dry ingredients. Add to first mixture alternately with zucchini. Stir in walnuts and vanilla. Turn into greased and lightly floured loaf pans 9x5x2-inches. Bake on lowest rack at 350° for 1 hour and 10 minutes. Turn out onto wire rack to cool. Can also make 3 small loaves in 8-inch pans. This bread freezes well.
Cook broccoli in salted water according to package directions. Combine soup, mayonnaise, eggs and onions together. Blend in broccoli. Pour in buttered 9 x 13-inch pan. Sprinkle on cheese. Top with buttered bread crumbs. Bake at 350° for 35 to 40 minutes. Can be made ahead of time and refrigerated until ready to cook.
Combine sugar and cornstarch in saucepan. Gradually add water, blending until smooth. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat. Blend about 1/2 cup of hot mixture in saucepan and cook 2 minutes. Add lemon rind, lemon juice and butter. Serve warm or cold. Sauce may be refrigerated and reheated. Yields 2 3/4 cups.
Drain oysters, reserving liquid. Remove any shell fragments from oysters. Combine eggs, Worcestershire sauce and reserved liquid. Add oysters; set aside. Heat milk to which butter, salt, celery salt and pepper have been added. When butter has melted, gradually add oyster mixture. Cook over low heat, stirring constantly until oysters curl. Mixture should never boil or it will curdle. Correct seasonings. Serve with oysterette crackers.
Bake cake mix in 2 layer pans, according to directions. When cool, take 1 layer with serrated knife and cut in half. Take other layer and freeze for a later time. Place half layer in bottom of deep bowl, bottom side up (trifle or glass bowl). Mix pudding according to directions and place 1/2 mixture on top of cake. Top with 1 package of strawberries. Place the other 1/2 layer on top of strawberries and repeat with pudding and strawberries. Top with Cool Whip and garnish with strawberries, if desired. Keep refrigerated.
Work cheese and flour together until crumbly. Add butter and mix well with fork. If dough seems dry, work with hands. Mold 1 teaspoon dough around each olive; shape into ball. Place on ungreased baking sheet. Cover and chill 1 hour or longer. Heat oven to 400°; bake 15 to 20 minutes. Serve hot. Makes about 3 dozen balls.
Beat cream cheese with 1/2 cup sugar. Gradually beat in whipping cream. Add vanilla and beat until stiff peaks form. Set-aside.
Arrange apples in a buttered 10 x 6-inch baking dish; sprinkle with lemon juice. Combine sugar with crumbs, cinnamon, nutmeg and oats. Stir in melted margarine; mix well. Spread over apples. Bake at 375° for 30 minutes.
Combine ground beef, garlic, onion, celery and green pepper in a 3-quart casserole dish. Mix well to crumble beef. Microwave on High 5 minutes. Stir in kidney beans, tomatoes, tomato sauce, chili powder, brown sugar, salt, oregano and cumin.
Cook meat in boiling water until tender. Add onion, potatoes, carrots, cabbage and celery, then cook until tender. Add tomato sauce and paste. Add seasonings to taste and mix well. Add green beans and corn; simmer 10 to 15 minutes.
Cream milk with 1 quart orange drink. Pour into 4-quart churn; add remaining orange drink. Put into tub; add ice and salt and turn until frozen.
Mix ingredients. Bake in greased muffin pan until golden brown. Bake at 425°.
Mix thoroughly beef, egg, stuffing, nutmeg and 1/2 can soup. Shape firmly into a loaf and place in a shallow pan. Bake at 350° for 1 hour. Blend remaining soup and sour cream. Heat in pan, stir occasionally. When meat loaf is done, pour mixture over meat and sprinkle with a little nutmeg.
Cream margarine or butter. Add gradually the sugar, creaming well. Blend in cooled chocolate. Add vanilla. Add eggs, one at a time, beating 5 minutes after each one at medium speed. Spread mixture in baked pie shell and chill at least 2 hours.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg, then flour mixture. Brown chicken in margarine. Dissolve bouillon in boiling water. Add remaining real lemon juice; pour into pan with chicken. Cover and simmer for 30 minutes or longer if desired.
Cover bottom of a 9 x 12-inch baking dish with vanilla wafer crumbs. Cream butter and powdered sugar. Separate eggs; beat yolk and add to creamed mixture. Melt chocolate and add with nuts and vanilla to mixture. Beat egg whites until stiff and fold into mixture. Spread over the crumbs and refrigerate for 3 hours. Spread ice cream over all. Cover and store in freezer. Cut in squares and serve, topped with whipped cream and maraschino cherry.
Place deboned chicken in bottom of 9 x 13-inch casserole dish. Put Veg-All over chicken. Mix the cream of celery soup and chicken broth; pour over top of chicken and Veg-All. Melt butter. Mix flour, milk and butter. Pour over rest of ingredients. Bake for 35 to 40 minutes, or until crust is brown.
Melt chocolate and combine coffee in a saucepan. Cook, stirring constantly, over low heat until chocolate melts and mixture is smooth. Stir in sugar and cook, stirring constantly, until sugar dissolves. Cool and refrigerate. Makes 1 1/2 cups.
Combine bran flakes, flour, sugar, baking soda and salt. Mix well. Add the remaining ingredients and mix well. Bake in greased or paper lined muffin pans at 400° for 15 to 20 minutes.
Soften yeast in 1/2 of water. Add remaining water. Add sugar, salt, shortening and 2 cups flour. Mix thoroughly. Add softened yeast, eggs and potatoes. Beat well. Add flour so dough is soft but not sticky. Turn out onto a lightly floured board and knead dough 5 minutes.