HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cracker crumbs with 1 stick of melted margarine. Beat egg, cream cheese, sugar and 1 stick of margarine. Using an 8 x 12 x 2-inch glass baking dish, layer the cracker crumbs, cream cheese mixture, pineapple, strawberries, Cool Whip and nuts. Chill 10 to 12 hours before serving.
Melt butter in an 8 or 9-inch round pan. Put half of melted butter in bottom of pan. Put dough in and spread out. Pour rest of melted butter over top. Cut dough into serving pieces desired. Run knife through cuts a couple of times to get the butter into the cuts. Bake at 350° for 15 minutes or so until golden brown.
Combine first 7 ingredients. Add enough mayonnaise, sour cream or Ranch dressing to moisten.
Spray cookie sheet or wax paper. Microwave bark and peanut butter 2 to 3 minutes. Stir. In large bowl, mix popcorn, Rice Krispies and peanuts (optional). Stir mix into this and put in spoonfuls on wax paper or tray. Let harden for at least 1 hour.
Mix cream cheese, eggs, 1 cup sugar and vanilla until smooth. Pour into a spring-form pan and bake at 325° for 1 hour. After cake is slightly cool, mix sour cream and sugar and pour over cheesecake. Return to oven for 10 minutes. Cool. Refrigerate. Top with cherries or fruit of your choice.
Add shortening mixture to flour and yeast, plus 2 eggs. Beat 1/2 minute on low and 3 more minutes on high. Add 5 more cups flour and stir in. Put in refrigerator to rise. This can keep several days in refrigerator. Can make cinnamon rolls or dinner rolls. Bake at 325° for 12 to 15 minutes.
In a large mixing bowl, beat instant pudding and milk until thick. Add Cool Whip and sour cream and mix again. In a deep dish pan, layer vanilla wafers in bottom. Layer sliced bananas on top of wafers. Pour pudding mixture on top. Refrigerate.
Bake potatoes at 425° for 45 to 60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20 to 25 minutes or until heated through.
Cream butter and sugar; add eggs. Fold in pineapple and bread cubes. Bake at 350° for 1 hour or until light brown. Good with baked ham.
Preheat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into waxed paper lined 8 or 9-inch square pan. Chill 2 hours, or until firm. Turn onto cutting board. Peel off paper; cut into squares. Store, loosely covered, at room temperature.
Mix all ingredients together well and chill. Then roll in chopped nuts (pecans or walnuts; at times I have used crumbled crackers).
Mix hamburger, bread crumbs, Parmesan cheese, juice of tomatoes, egg, 1/2 teaspoon oregano and seasoning salt. Scoop up a tablespoon of meat mixture into balls and brown in skillet. Mix tomato sauce, cut up the whole tomatoes, diced up celery, 1/2 teaspoon seasoning salt, 1/8 tsp. oregano, 1/2 teaspoon garlic powder and 1/8 teaspoon Italian seasoning and simmer. When meatballs are browned, drain on paper towel, then mix into sauce and simmer for about 20 minutes. Boil water and prepare noodles. Serve meatballs over noodles.
Cook potatoes according to directions. Cook beef and onion in large skillet over med-high heat stirring until it crumbles and loses its pink color. Drain, then return to pan. Add carrots (peas or corn can be substituted). Stir in flour, 1 tsp. salt and 1/4 tsp. pepper. Add broth and cook, stirring until slightly thickened. Spoon into 11x17 inch lightly greased dish. Stir egg into potatoes along with remaining 1 tsp. salt and 1/4 tsp. pepper. Spoon over beef mixture. Bake at 350° for 25 minutes. Sprinkle with cheese and bake 5 minutes more.
Butter 13 x 9-inch glass dish. Put fruit in bottom. Sprinkle dry cake mix over. Sprinkle nuts over. Pour melted margarine over. Bake at 350° for about 45 minutes, needs to brown.
Brown beef and chili powder in skillet. Drain off grease. Add soup mix and water. Bring to a boil. Reduce heat and cook 10 minutes, stirring often. On top of chips, add other ingredients. Top with cheese and tomatoes.
In a bowl, dissolve yeast in water (plus 1 teaspoon sugar). Mix ingredients. Add rest of flour until smooth. Cover. Let rise in a warm place until double, 1 1/2 hours. Divide. Shape. Let rise until double, 1 hour. Brush with butter. Bake in oven at 400° for 12 to 15 minutes, until rich golden brown. Makes 32 rolls.
Cook potatoes in jackets until tender. Peel and shred into large bowl. Stir in sour cream, 1 cup cheese, salt, pepper and onions. Place in casserole dish. Top with remaining cheese and paprika. (May be refrigerated at this point.) Bake 40 minutes at 350°. This is a good dish to prepare "day before."
Mix together. Use 1/3 cup mixture to each cup of hot water. Makes 2 to 3 pound coffee can full.
Sift dry ingredients together and blend in liquid. Beat vigorously 1 minute. Shape into balls and drop into deep fat heated to 350°. Cook until golden brown and enjoy while hot.
Flatten biscuits on cookie sheet. Spread sauce over dough; sprinkle with cheese. Cook or bake according to package directions until cheese melts and dough browns. Makes 8 to 10 pizzas.
Heat oven to 350°. Grease cookie sheet. Lightly spoon flour into measuring cup; level off. Combine all ingredients, except dates and nuts, in a large bowl. Blend at low speed until moistened. Beat 1 minute on medium speed. By hand stir in dates and nuts. Drop by rounded teaspoonful 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute. Remove from sheet and frost cookies.
Mix together the flour and salt. Cut in with pastry blend the shortening. Sprinkle with ice water. Gather dough together and press firmly into a ball. Roll out into a circle larger than the pan all around.
Mix all ingredients. Pour into 2 layer pans. Bake at 350° for 30 to 35 minutes.
Brown chuck roast. Add all other ingredients. Pour over roast. Bake at 350° for 2 hours.
Cream together the sugar, egg and butter until fluffy. Gradually add rest of ingredients. Bake for 45 to 50 minutes at 350°.
Mix brown sugar and oil, then beat in eggs. Add vanilla and flour. Mix real good and then add chocolate chips. This batter is real thick and you have to spread it in ungreased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Mix bran, flour, soda, salt and sugar. Beat eggs; add oil and milk. Add dry ingredients. Place in covered dish in refrigerator. When you bake, spoon them in greased muffin tins (or use paper baking cups). Bake at 350° for about 18 minutes.
Preheat oven to 350°. Grease 2 round 8-inch cake pans. Beat egg yolks with sugar until thick. Add crumbs, baking powder, pecans, coconut and vanilla. In another bowl, beat egg whites until stiff. Fold into crumb mixture. Pour into cake pans. Bake 20 to 25 minutes. Cool. Spread 1/2 the pudding for one layer. Slice 1 banana, brush with lemon juice and arrange in pudding. Put on top cake layer. Repeat. Refrigerate.
Stir together egg whites, evaporated skim milk, corn syrup and vanilla in bowl. Add Baking Mix and beat until blended. Scrape into 8 x 8 x 2-inch pan coated with nonstick spray. Bake for 30 to 35 minutes at 350°.
Stir together all ingredients. Pour into a 9 x 13-inch pan. Bake at 375° for 1 hour. Sprinkle with bacon, if desired.
Cream together sugar and margarine. Beat eggs and vanilla. In a bowl (on the side) sift flour, baking powder and soda. Add eggs to creamed sugar. Stir in flour and then fold in other ingredients. Use 1 tablespoon scoop for each Buffalo Chip on cookie sheet. Bake at 350° for 10 to 15 minutes.
Shell and devein shrimp. Preheat oven to 400°. Melt butter in 13 x 9 x 2-inch pan. Add salt, garlic, 1 tablespoon parsley and shrimp. Bake for 5 minutes. Turn shrimp. Bake for 5 minutes. Turn shrimp; sprinkle withe lemon peel, lime juice and remaining parsley. Bake 8 to 10 minutes until tender. Pour sauce over shrimp and serve over rice.
Mix above together and add water to make one gallon. Chill and stir before serving.
Broil on the barbeque, the grill or the oven, turning as often as necessary and basting as needed, until cooked but not overdone.
Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg. Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers. Bake in moderate oven until simmered, for 20 to 30 minutes. Moisture will depend on your brand of creamed corn. This dish may be stretched with leftover cooked rice.
Mix meat and chopped onion and place in open Dutch oven or large skillet. Place over high heat and stir constantly until meat is thoroughly browned and onions are tender. Reduce heat and stir in flour thoroughly. Stir in all remaining ingredients and turn heat very low. Cover and simmer for 1 hour, stirring only occasionally. When serving, you may add grated Cheddar cheese to hot chili. You may need to add additional water while chili is simmering.
Mix together. Put on a plate with a small bunch of grapes or other fresh fruit. I also put a croissant or fresh roll on each plate.
Mix all ingredients except 1 cup potato chips. Pour into greased 2-quart casserole dish. Sprinkle remaining chips on top. Bake at 450° for 15 to 20 minutes. Serves 6.
Mix first 7 ingredients; makes cake part. Place into 9-inch glass pie plate with pie crust shell. Then mix ingredients in second column; it will be very runny. Note: 9-inch pie glass; 350° for 35 minutes.
In a medium size saucepan, place reserved pineapple juice and enough water to make 2 cups. Bring to a boil. Reduce heat. Add gelatin and cream cheese; stir until dissolved. Cool. Stir in mayonnaise, pineapple, celery, pecans and pimentos. Pour into gelatin mold and refrigerate until set. Makes at least 12 generous servings.
Combine soup, water, undrained vegetables and the corned beef. Bring to boiling over low heat. Stir biscuit mix and 1/3 cup water. Spoon dough onto boiling stew. Cook uncovered, for 10 minutes. Cover and cook 10 minutes more. Serve.
In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 - 20 or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf before serving.
Roll graham crackers with rolling pin until very fine. Melt marshmallows and add milk in double boiler. Mix all the other ingredients toegther. Pour melted marshmallows and milk over them. Mix well and pack in cracker box or roll. Put in refrigerator 24 hours before cutting.
Combine 1 1/2 cups flour, oatmeal, brown sugar and salt. Add butter, mixing until crumbly. Reserve 3/4 cup of mixture for topping. Press remaining mixture into bottom of greased 9 x 13-inch pan. Bake at 375° for 10 minutes.
Fry bacon in skillet until crisp; remove bacon and drain. Pour off all but 2 tablespoons of drippings. Add onion and green pepper to drippings in skillet; cook and stir until onions are tender. Stir in bacon and remaining ingredients. Bake in 350° oven for 30 to 35 minutes; do not cover. You can also use sausage or frankfurters in place of bacon.
Brown meat. Add mushroom soup, water, salt and pepper. Cook rice according to directions on bag. Serve with meat and mushroom soup over rice. Makes servings for 4 people.
Wash and break lettuce into bite-size pieces. Dice celery. Chop onion fine. Peel cucumbers (if needed); dice. Mix together just before serving. Add dressing. Toss to coat. Then add diced tomatoes and toss lightly again. Serves 50 to 60.
Mix macaroni, chicken, eggs, cheese and cream of mushroom soup. Pour into a greased casserole dish. Pour cream of chicken soup over the top. Bake at 350° for 1 hour.
In a medium bowl, gently toss bananas, oranges and orange juice (rum). Serve immediately. Serves 4.
Brown the ground beef and onion until onion is transparent; pour off fat. Stir in tomato sauce, mushrooms, parsley, salt and pepper; set aside.
Mix mayonnaise and cheese together until soft, like butter. Place in center of round of the breads, about 1/8 teaspoon each of chopped onion. Cover bread round completely with mayonnaise and cheese mixture. Refrigerate, if desired. To serve: Broil 5 to 8 minutes, until puffed and brown. Serve immediately.
Brown hamburger and onion. Add salt. Drain grease. Add hamburger to spaghetti sauce. Pour hamburger mixture in ungreased 9 x 13-inch pan. Add pepperoni, mushrooms or whatever you like on pizza. Sprinkle Mozzarella cheese on top. Combine in bowl eggs, flour and milk. Beat until smooth. Pour batter evenly over top of cheese. Sprinkle Parmesan cheese on top. Bake at 400° for 30 minutes or until crust is golden brown. Cut into squares and serve.
Bake potatoes until done. Cut 1/3 of potatoes off lengthwise and scoop most of potato pulp into bowl, setting potato hull aside. Mash pulp. Add bacon, finely chopped onion, butter, sour cream, parsley, salt and pepper. Scoop into potato hulls and top with cheese. Bake until cheese is melted.
Cream butter and sugar together. Add eggs; beat well. Sift flour and spices together. Add milk and the rest of the ingredients; mix well. Pour into 2 greased and floured pans. Bake at 350° for 25 minutes, or until done.
Sift flour with sugar, baking powder and salt.	Stir in cornmeal; add eggs, milk	and shortening. Beat	with mixer until just smooth,	about 1 minute. Do not overbeat. Pour into greased 9-inch pan and bake at 425° for 20 to 25 minutes.
Saute almonds in butter until golden; reserve. Combine lemon juice, mustard, sugar, salt and white pepper. Whisk in oil. Combine lettuce, oranges, onion and almonds. Toss with dressing.
Mix the first 5 ingredients together in a large container. Melt the almond bark. Pour the almond bark over the cereal mixture. Stir quickly and scoop out onto wax paper by tablespoons. Will resemble a haystack.
Melt margarine; stir in peanut butter. While hot, stir in confectioners sugar. Mix well. Roll into balls.
Combine broth and margarine in medium saucepan; bring to a boil. Combine flour and salt; add all at once to broth mixture, stirring vigorously over low heat until mixture leaves sides of pan and forms smooth ball. Remove from heat; let cool slightly. Add eggs, one at a time; beat with wooden spoon after each. Beat until batter is smooth. Stir in chicken, almonds and paprika. Drop by heaping teaspoonfuls 2 inches apart on ungreased baking sheet. Bake at 450° for 10 minutes; reduce to 350° and bake 5 to 10 minutes or until golden brown. Serve immediately.
Melt 1 stick butter. Add scallions, salt, garlic, peppers, basil, thyme and oregano. Stir. Add shrimp. Cook until pink. Add mushrooms and chicken broth (1/4 cup). Add remaining butter in chunks. Add parsley and 2 tablespoons broth to thicken. Pour over rice.
Cut liver into 1/4-inch slices. Melt margarine in 10-inch skillet. Saute onion slices in margarine until tender. (Do not brown.) Add liver; season with salt, chili powder and pepper. Cook over medium heat, stirring occasionally, for 5 minutes. Makes 4 servings.
Brown sausage slowly on range top. Melt cheese on low burner. Crumble cooked sausage and mix with cheese and the rest of the ingredients. Serve with Doritos, Tostados or fresh vegetables.
Chop all together. As it cooks, keep the foam dipped off. Let mixture cook until it gets thick. Put in jars and seal. This is good on most anything.
Mix ingredients. Pat into a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
Boil eggs; shell them. Slice lengthwise. Put yellow yolks in bowl. Mash yolks until fine and crumbly. Combine other ingredients with yolks. Spoon into sliced egg whites. Sprinkle tops with paprika. Refrigerate until ready to use.
Put all ingredients in a pan. Cook on low flame, stirring constantly. Ingredients begin to congeal. Remove from heat when you can no longer stir it! Place dough on wax paper until it's cool enough to knead. Add food coloring. Knead like bread dough. Store in covered plastic container. No need to refrigerate.
Lay chops flat in a baking dish. Pour on can of soup, then the water. Season lightly with salt and pepper. Bake at 350° for at least 45 minutes or until thoroughly cooked. Makes great gravy for mashed potatoes with your meal.
Mix together first 4 ingredients and set aside. Bring next 4 ingredients to a boil. Remove from heat and add to dry ingredients; mix well. Add eggs, buttermilk and vanilla. Bake in greased and floured sheet cake pan at 350° for 15 to 18 minutes.
Brown onion, green pepper, garlic and meat. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaves, paprika, cayenne pepper and Tabasco sauce. Cover and simmer for 1 1/2 hours. Serves 6.
Separate egg yolks from whites; set whites aside for meringue. Place the egg yolks in a medium mixing bowl; with a fork or whisk beat egg yolks till combined. Gradually stir in the condensed milk and lime peel. Add lime juice and water, stirring well (the mixture will thicken). Pour into the baked pastry shell. Bake in a 325° oven for 30 minutes. Remove from oven and transfer to a wire rack. Increase oven temperature to 350°.
Saute carrots, celery and onion in oil until soft. Add 6 cups chicken broth, tomatoes, string beans, bay leaf, oregano and basil; simmer for about 1 hour. Add other beans and macaroni; let simmer until macaroni is soft. If more broth is needed, add, so it won't be too thick. Season to taste. Top with grated Parmesan cheese when serving.
Marinate chicken in vinegar, soy sauce, peppercorn and 1/2 garlic. Add water and simmer, uncovered, until tender. Strain sauce; separate the sauce from meat. Allow to cool. To reduce sauce, cook in open saucepan; simmer until sauce thickens with bay leaf. Heat cooking oil; brown meat and half garlic. Pour sauce over chicken. Serve with rice.
Cook rice. Brown meat and vegetables. Combine browned mixture with rice, chicken soup and 1 can mushroom soup. Put in 3-quart casserole and pour mushroom soup over top. Bake for 2 hours at 300°.
Cream butter and sugar until fluffy. Add eggs, sour cream and vanilla. Beat well. Sift together the flour, baking soda, salt and cinnamon and add alternately with oats, nuts and raisins. Beat until smooth. Drop by teaspoon on a greased cookie sheet. Bake at 350° about 15 minutes. Cookies should be light brown and firm to touch. Cool on rack. Makes about 4 1/2 dozen.
Combine onion and vinegar in blender. Add sugar. Let stand 20 minutes. Add oil, salt and celery seed. Keeps weeks in refrigerator.
In a blender or food processor, put basil leaves, nuts and garlic. Blend until smooth. Add olive oil, a little at a time, pushing down mixture with plastic spatula, as needed. Add grated cheese and pepper. Blend to smooth paste. Heat sauce in double boiler. Cook pasta al dente, according to package. Drain and transfer to heated serving dish. Toss with pesto.
Grease 8 x 8-inch baking dish. Peel and slice apples. Line baking dish with apples. Combine first 5 ingredients and put on top of apples. Sprinkle with cinnamon and dot with butter. Bake about 1/2 hour at 350°. Serve warm with ice cream or milk.
In a large bowl, combine milk and pie filling. Add oranges, nuts and pineapple. Gently fold in Cool Whip. Spread in a 13 x 9 x 2-inch dish. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares. Yields 12 to 15 servings.
Preheat oven to 375°. In a large bowl, mix the margarine, sugar and vanilla. Add egg; beat until light and fluffy. In a separate bowl, sift together the flour, salt and baking powder. Add flour mixture and milk alternately into margarine and sugar mixture. Chill 1 hour. Lightly spray cookie sheet with Pam. On a lightly floured surface, roll half dough to 1/8-inch thickness and cut out with Christmas cookie cutter. Sprinkle with red and green crystals. Place cookies on cookie sheet. Bake for 8 to 10 minutes, or until light brown. Watch closely, or they will burn on the bottom. When they are done, remove cookies and put onto waxed paper to cool. Makes 3 dozen. This recipe is very special!
Put carrots in slow cooker first. Then add remaining ingredients. Cover and cook on low 8 to 10 hours or 4 to 6 hours on high. Push cabbage wedges down into liquid after 4 to 6 hours (if cooking on low) or after 2 to 3 hours (if cooking on high). Serves 4 to 6.
Mix as directed on back of package of Old Bay salmon classic seasoning mix. Form into medium-size patties.
Preheat oven to 400. Grease a 10 x 1-1/2 inch pie plate. Cook and stir Beef and Onion until browned. Drain. Spread in plate. Top with half of the Cheese. Beat Milk, Baking Mix, Eggs, Salt and Pepper until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour over Hamburg and Cheese. Bake 25 minutes. Top with Tomatoes. Sprinkle with rest of Cheese. Bake until knife inserted in center comes out clean (5 - 8 minutes). Cool 5 minutes. 6- 8 servings.
Cream shortening and sugar. Add molasses slowly, stirring constantly. Mix spices with cream of tartar and add to mixture. Mix soda and buttermilk and make a fairly stiff dough by adding flour and milk alternately to the sugar and spices mixture. You may not need the entire six cups of flour. Refrigerate overnight, covered. Roll out at least 1/4-inch thick (the thicker the better), using as little flour as possible. Keep dough refrigerated when not rolling and cutting. Cut into cookies and brush with beaten egg. Bake 10 to 12 minutes in preheated 350°.
Cook noodles in salt water about 5 minutes and drain. Set aside. Combine soup, milk, salt, pepper, broth, onion and about 1/2 cup cheese and mix well. Add cooked noodles, peas and chicken; mix well. Put in buttered casserole dish. Put rest of cheese on top. Cook in 350° oven for about 30 to 35 minutes. (Can put a little more chicken broth in if needed before baking.)
Stir together the lemonade and 4 juice cans filled with carbonated water. Stir until combined.
Place the popped corn in a large brown bag. Place brown sugar, margarine, syrup and salt in a glass bowl (2-quart size). Microwave on High for 2 minutes. Stir. Microwave until syrup boils for 2 minutes. Add 1/2 teaspoon soda. Stir. Pour over popped corn, stirring to coat evenly. Close paper bag. Microwave for 1 1/2 minutes on High. Shake and repeat.
Put ingredients in saucepan and cook slowly on low heat until you have the consistency of mashed potatoes. Cool. This clay can be rolled, cut with cookie cutters or shaped by hand for ornaments, beads, decorations, etc. After "sculpting" let dry overnight. Once dry can be painted with acrylic paints.
Let eggs cool. Peel and cut in half lengthwise. Take out the yolk. Mash the yolk and add other ingredients to taste. Place mixture in egg halves. Sprinkle with paprika for color. Refrigerate until ready to serve. Makes 48.
Mix all ingredients. Place in casserole dish; top with additional crumbs and dot with margarine. Bake at 350° until light and bubbly.
Saute onions and parsley until soft in margarine; drain. Mix well with rest of ingredients. Form in cakes and dust with flour. Fry in small amount of hot oil.
Cream the sugar, Crisco and eggs. Add flour, cocoa and salt. Add vanilla and nuts to mixture and pour into a long greased pan. Bake at 300° until done, then cover with marshmallows and bake 10 minutes longer until they crackle and melt. Cool 10 minutes in pan and ice.
Combine sugar and shortening. Stir in eggs. Add mashed bananas and stir. Add dry ingredients and mix well. Lightly grease and flour pan. Pour mixture into pan. Bake at 350° for 1 hour.
Combine butter, salt, pepper, milk and flour. Cook until thick. Cook okra tender not mushy; drain okra. Put in a casserole dish. Add cheese; then pour sauce over cheese. Bake at 350° until brown.