HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except cheese. Pour 1/2 mixture into prepared skillet. Spread cheese over this. Add remaining mixture over cheese. Bake as you would cornbread. If you would like cornbread to be hot, add 1 to 2 pods of hot pepper.
Combine crumbs and sugar. Mix in butter. Press firmly on bottom of 13 x 9-inch pan. Bake for 8 minutes at 375°. Beat cheese with sugar and 2 tablespoons milk until smooth. Fold in half of topping. Spread over crust. Arrange berries in even layer. Mix pudding with cold milk as directed on package. Pour over berries. Chill several hours or overnight. Just before serving, spread rest of Cool Whip and garnish with whole berries.
Combine carrots, raisins, nuts and apples; pour lemon juice over and stir. Let stand 5 minutes. Then mix sour cream and mayonnaise and mix together. Let stand overnight in refrigerator.
Chop broccoli buds, discarding thick stems. Peel and chop onion. Mix broccoli, onion, cheese and bacon in bowl. Mix mayonnaise, vinegar and sugar and add to broccoli. Marinate at least 8 hours.
Mix uncooked oatmeal in boiling water. Let stand 10 minutes, then add brown sugar, white sugar, oleo, eggs, flour, baking soda, cocoa and 1 cup chocolate chips. Pour into 11 x 7-inch greased pan. Sprinkle on top 1 cup chocolate chips and nuts. Bake at 350° for 35 to 40 minutes.
Beat egg white until foamy. Add almonds, tossing to coat. In small bowl, combine remaining sugar and spices; toss with almonds to coat. Spread on greased baking sheet in single layer. Bake at 250° for 1 hour. Cool and break apart. Cool completely and store in airtight container.
Cook egg noodles according to directions on bag and drain. Saute onions, green peppers and celery. Stir together tuna, pimentos, tomatoes, mushrooms, soup and water until blended well. Stir in remaining ingredients. Top with cheese. Bake at 350° until cheese is melted and casserole is hot.
Use 1 1/2-quart baking dish. Mix all ingredients well (except almonds). Place in dish and cover with almonds. Bake at 350° for 30 minutes. Freezes well.
In one dish mix salt, pepper and garlic. Make slits in the lamb and insert the garlic. Put the meat in a roasting pan. Rub the meat with the rest of the salt and pepper mixture. Pour lemon juice over the meat. Peel potatoes and cut into pieces. Do the same as with meat (rub with salt, pepper and lemon juice). Add the potatoes to the pan and bake at 300° for about 2 to 3 hours. Good Luck! and Kali Oreksi!! (have a good appetite).
Place pie filling in long dish. Mix sugar and cinnamon and sprinkle over apples, sprinkle dry cake mix over sugar mixture. Cut margarine up over cake mix. Sprinkle nuts over the top of the margarine. Bake at 350° for 1 hour.
Place chocolate chips and vegetable shortening in a medium microwave-safe bowl. Cover and microwave on High 2 minutes or until chips are melted. Stir at 1 minute. Stir in nuts. Dip animal crackers in the chocolate mixture. Remove with a fork. Place on waxed paper and refrigerate until cool.
Rinse vegetables; pat dry. Core tomatoes. Slice each very thin, vertically to, but not through bottom. Slice cucumbers thinly. Insert cucumber slices between tomato slices. Place tomato fans on lettuce-lined plates. Yield: 4 servings.
Mix together cabbage, tomatoes, peppers and onions. Mix with salt and let stand overnight. Next morning, drain and press to remove all liquid possible.
With mixer on low speed, beat egg yolk in large mixer bowl until softened (about 30 seconds). Add the sugar, egg yolk and vanilla; beat until fluffy. With mixer on low speed, beat until well mixed. Drop by teaspoon onto ungreased cookie sheet and flatten with a fork. Bake at 350° for 12 to 14 minutes.
Boil sweet potatoes and mash. Measure out 2 cups mix with eggs, 1/2 cup brown sugar, 1/2 of margarine, milk, nutmeg and cinnamon. Pour into greased casserole. Bake at 400° for 20 to 25 minutes. Mix corn flakes, brown sugar, nuts and remaining butter. Spread over casserole and bake 10 more minutes.
Combine graham cracker crumbs, melted butter and sugar. Press into a well-greased 8 x 12-inch baking dish.
Put crayfish into a large saucepan of boiling water. Bring to a boil, then simmer about 5 minutes, until they turn red. Drain and rinse with cold water to cool. Set aside about 4 crayfish for garnish. Peel the rest, twisting off the heads and peeling away the tail shells; set aside.
Wash chicken; pat dry. Brush with butter; salt and pepper. Pour dry salad dressing over it. Turn on crock-pot or slow cooker; cook for 5 to 6 hours. Forty-five minutes before it's done, mix the cream cheese, wine, onion and soup, in a pot, over low heat; stir until smooth. Pour over chicken; cook 30 minutes more. Serve over wide egg noodles.
Break cake up in pieces. Make layers of cake in bowl and layer other ingredients as listed. End with Cool Whip, coconut and nuts.
Spray 9 x 13-inch baking dish with Pam. Melt margarine in baking dish. After it is melted, add the rest of the ingredients and bake 1 hour at 350°.
Mix sugar and milk together and cook until it forms a soft ball in water. Remove from stove and add a piece of butter the size of a walnut. Add vanilla. Stir in nuts and pour out on a greased platter to cool. Cut into squares.
Wash tomatoes off; slice to desired size. Let dry on paper towel. Mix corn meal, salt, pepper and paprika in bowl or bag. Coat tomatoes in mixture. Place coated tomatoes in hot vegetable oil and fry until golden brown.
Cream the butter and sugar well. Add eggs, one at a time. Mix dry ingredients or sift together. Add 3 cups of the flour alternately with the canned milk. Add vanilla. The other 1 cup of flour should be used on rolling surface. Bake about 8 to 10 minutes in a 350° oven. (If this browns cookies too rapidly, reduce to 325°.) Cool and frost.
Saute mushrooms and onions in 3 tablespoons butter. Add thyme and wine. Simmer until liquid is reduced to 1/4 cup.
Pour milk into large bowl and add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in Cool Whip and half of crushed cookies. Place 1 tablespoon crushed cookies in cups. Fill cups 3/4 full with pudding mixture. Top with remaining cookie crumbs. Refrigerate 1 hour. Decorate.
Melt morsels and peanut butter together. Add noodles and drop on wax paper. Let cool.
I mix milk and waffle batter and flour together. I cook it. All I know is after that you put the syrup on it and eat it.
Beat cream cheese, sugar, egg yolk and extract together until smooth. Remove rolls from cans. Save 4 pieces of dough and arrange the other 12 pieces on 15 inch baking stone with the long points in the center. The pieces will hang over the edge of the baking stone. Push the dough together to cover the stone, leaving the center open. Fold up the center tips of dough to leave hole in the middle. Spread cream cheese mixture over dough. Top with pie filling. Press perforations on saved dough and cut lengthwise into 8 strips. Twist each strip and lay over filling like spokes on a wheel. Fold dough over spokes around outer edge and also fold tips of dough in center. Brush dough with beaten egg white.
In a 5-quart microwave container, spread 2 cans of green beans. On top of that, spread 1/3 of onion rings. Mix Cheddar cheese soup with 3/4 cup of water and stir until smooth, then pour 1/2 of this over onion rings. Repeat for second layer, placing last of onion rings on top. Microwave until warm and bubbly throughout.
Cook shells 8 to 10 minutes (do not cook until completely done). Mix cooked chicken, peas, carrots, mayonnaise, Stove Top stuffing and chopped onions. Stuff into shells.
Preheat oven to 350°. Crush Rice Krispies in a Ziploc plastic bag with a rolling pin. In the meantime, melt margarine in 13 x 9-inch pan in the oven. Shake each piece of chicken in bag with crushed Rice Krispies separately. Be sure each piece is coated. Place chicken in pan. Sprinkle chicken with seasoned salt. Bake at 350° for 45 minutes, turning once with 15 minutes left to go.
Preheat oven to 350°. Combine all ingredients except Swiss cheese. Pour into a 6 x 10-inch pan or casserole dish. Bake in a 350° oven for 35 minutes. Sprinkle cheese over top and bake 10 to 15 minutes longer. Serves 6.
Cut apples into a Pyrex dish. Mix together flour, sugar and cinnamon; sprinkle over apples. Top with oatmeal and pour melted margarine over oatmeal. Bake at 325° until done.
Oil cookie sheet. Mix dry ingredients; add oil. Mix in egg and other ingredients. Add water so mixture forms a ball. Roll out to 1/4-inch thick and cut. Bake at 300° for 1 hour.
Mix all ingredients. Keep refrigerated until ready to serve. Serve with fresh fruit. Great with strawberries, grapes, pineapple, apples, peaches and any other fruit you like.
Slice carrots and boil in salty water until tender. When cool, alternate layers of carrots and thinly cut slices of pepper and onion. Make a marinade of remaining ingredients, heating well until blended. Pour over vegetables and refrigerate.
Mix together veggies, cheese, sugar and mayonnaise. Put into Pam-sprayed 9 x 13-inch pan. Mix crackers and margarine. Put on top of casserole. Bake in a 350° oven for 30 minutes.
Preheat oven to 350°. Place bread cubes in lightly greased 1-quart casserole. Sprinkle with raisins. Combine eggs, sugar, salt, cinnamon, vanilla and milk; beat well. Pour over bread cubes. Set casserole in baking pan in about 1-inch hot water. Bake at 350° for 55 to 65 minutes or until knife inserted in center comes out clean. Serve warm.
Cream shortening, sugar and egg yellows together. Add flour, spices and milk. Fold in egg whites. Bake at 300° for 1 1/2 hours.
Cook broccoli and drain. Mix rest, then add broccoli and cheese. Place in 1 1/2-quart dish. Bake at 350° for 45 minutes or until sides are lightly browned.
Mix all ingredients and pour into casserole dish that has been sprayed. Cook 40 minutes at 375 degrees.
Cook pasta according to directions on package. Do not overcook! Drain well but do not rinse. Meanwhile, in a medium-size skillet, saute garlic in butter. Add parsley, salt and pepper, half and half and Parmesan cheese. Stir over heat but do not boil. Place pasta in heated bowl. Pour sauce over pasta and serve. Serves 4.
Mix all dry ingredients. Melt butter in saucepan. Coat chicken in dry mixture. Place chicken in baking dish and drizzle with butter. Bake at 350° for about 40 minutes. You can also use this coating for pan-frying the chicken.
Brown hamburger, bacon and onion; drain off grease. Combine browned meat with the remaining ingredients and put into a casserole. Bake in a 300° oven for 1 hour.
In a small bowl, combine water, yeast and the 1 teaspoon sugar. Stir to dissolve yeast. Set aside.
Cream butter and sugar, add crushed pretzels. Bake in 375 degree oven for 10 minutes. Dissolve jello in boiling water, 2 cups. Stir well. Add strawberries. Put in refrigerator until almost congealed. Mix cool whip with sugar. Pile on top of baked pretzels, pour strawberries and jello mixture on top of cream cheese. Refrigerate several hours.
In casserole dish, melt 1 stick margarine. Mix flour, sugar and milk. Pour over fruit. Bake at 400° until brown. Serve with ice cream or Cool Whip.
Preheat oven to 350°. Combine all ingredients and mix together until smooth. Pour into an unbaked pie shell and bake until done. Knife inserted in filling should come out clean.
Crumble ground beef in a large bowl. Add 1/2 can mushroom soup, diced onion, eggs, milk and salt. Mix crackers in until desired texture for loaf. Bake at 375° for 1 to 1 1/2 hours. Remove from oven. Top with 1/2 can mushroom soup.
Brown the beef and onion in a skillet. Drain. Add the soup, water, seasonings, corn and green peppers. Mix well and allow to simmer 15 minutes. Then fill a greased pie dish or casserole 3/4 full, leaving room for the cornbread topping. (Jiffy mix cornbread can be used.) Bake at 350° for 20 minutes. Serves 4 to 6 people.
Mix. Put in greased dish for 45 minutes at 350°. Grate 3/4 cup cheese. Bake until brown.
Preheat oven to 500°. In a bowl, cut Crisco into flour. Then add buttermilk to mixture. Mix well. Turn out on floured board. Knead lightly. Bake 12 minutes. This will make 6 biscuits.
Disjoint chicken wings, discard tips. Mix all ingredients in large bowl. Add chicken, cover and marinate 30 minutes. Remove chicken and place in a shallow baking dish, skin side down. Bake, uncovered, at 350° for 15 minutes. Turn pieces and baste with marinade and bake 15 minutes longer.
Cut slice off one-side so potato lies firm. Slice down in 1/8-inch slices to about 1/4-inch from bottom (flat side). Place in oiled baking pan. Brush with butter.
Cream butter separately until it's soft and light. Add sugar gradually, creaming together after each addition until fluffy. When sugar and butter are thoroughly blended, add eggs, cream and lemon rind. Beat until well blended. Sift together dry ingredients. Add to sugar mixture a little at a time. Beat until smooth. Turn dough onto floured board and roll into thin sheet. Sprinkle with sugar and cut with cookie cutter. Bake in a hot 400° oven for 5 minutes.
Combine all vegetables and set aside. Bring to a boil all other ingredients. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Keeps good for several days.
Place flour, salt and cayenne in a bowl or bag. Add chicken pieces one at a time to coat with mixture. Pour melted oleo into 9 x 13-inch pan; place chicken in pan, turn once to coat. Bake, uncovered, skin side up at 350° for 30 minutes. Combine remaining ingredients, pour over chicken. Bake at 350° another 45 minutes or until tender, basting several times with pan drippings. Serves 4 to 6.
Mix cheese, green pepper, onions, eggs and olives in food processor or grinder. Add tomato soup and butter. Mix well. Spread on 1/2 buns and put under broiler until cheese melt.
Combine molasses, boiling water and baking soda. Pour over prepared shell. Sprinkle with remaining crumbs. Bake at 350° for 30 to 35 minutes, or until filling is set and crumbs golden brown.
Fill uncooked crust with quartered peaches, stone side up. Do	not use too many peaches. Make mixture of sugar, butter, flour, water and egg.
In a bowl, dissolve the soda in the sour milk. Add sugar, salt and shortening. Mix well. Sift in the dry ingredients. Mix well. Add the cup of your chosen fruit; mix in. Bake at 350° for 40 to 60 minutes.
Spread bread with mustard or mayonnaise. Put smoked turkey or ham on one slice of bread. Weight Watchers cheese on the other slice of bread. Squeeze all of the juice out of kraut and put on meat. Wrap in foil and put in 400° oven for 15 minutes.
Beat yolks and whites separately. Beat whites until almost stiff, then in fold egg yolks. Add salt and Matzo meal. Stir until smooth. Refrigerate or set aside for about 30 minutes. Form into small balls by rolling in palms of hands (dampen palms with cold water). Drop into gently boiling clear chicken broth. Allow to boil slowly (covered) for 20 to 25 minutes.
Mix cake according to package directions. Pour into greased 9 x 13-inch pan.
Coat 1/2 cubes in margarine in 9 x 13-inch baking dish. Mix squash, sour cream, soup, carrot, onion and green chilies. Spread over cubes. Top with remaining cubes. Sprinkle with grated Cheddar cheese. Bake at 325° for 30 minutes.
Boil cocoa, sugar, hot water and salt for 3 minutes, then add vanilla. Put in jar and cool. Keep in refrigerator. Makes 2 cups of syrup. Great for chocolate milk or ice cream topping.
Mix cream cheese and Miracle Whip until well blended. Stir in remaining ingredients. Refrigerate. Serve with assorted crackers and vegetables. Makes 2 cups.
Sift flour, baking powder and salt 3 times. Beat egg whites stiff; set aside. Cream butter and sugar; add beaten egg yolks. Beat together. Add the flour mixture with milk. Fold in egg whites and vanilla. Lastly, add the floured blueberries. Place in floured and greased bread pan or muffin tins. Sprinkle top of batter lightly with sugar. Bake in 350° oven 35 to 45 minutes.
Mix all ingredients thoroughly, except tomato sauce. Put into loaf pan and cover with 2 strips of bacon. Pour the tomato sauce over all. Bake at 350 degrees for 1 hour. Serves 6.
Mix flour, oleo, brown sugar and chopped nuts until crumbly. Press into 9-inch pan and bake at 350° for 15 to 20 minutes or until light brown. Cool, then break into crumbs. Put back into 9 x 9-inch baking dish. Save some crumbs to sprinkle on top.
Combine rhubarb and 2 tablespoons of flour in a small bowl. Toss well and set aside.
Combine water and cherry pie filling in pan and bring to a boil. Remove from stove. Add both packages cherry jello and stir until dissolved. Add 1 can 7-Up very slowly. Place in the refrigerator until jelled. Top with Cool Whip.
In a 6-quart pot over medium to high, heat 1 to 2 tablespoons of oil. Brown chicken on both sides; remove. Saute onion 2 to 3 minutes. Add mushrooms; continue to saute until mushrooms are golden brown and onion is soft. Add wine and scrape pot with wooden spoon. Add remaining ingredients; stir and cover. Reduce heat and cook about 1 hour. Serve over spaghetti.
Beat eggs and sugar until light and fluffy. Stir in pineapple. Add flour, sifted with baking powder. Mix well and pour in an 11 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Mix ingredients together and place in ovensafe ware. Bake covered in 350° oven for 30 minutes. Uncover and bake an additional 30 minutes.
Cook and stir carrots and celery in butter and water until crisp-tender, about 5 minutes. Stir in sugar and lemon juice.
Combine all ingredients. Make into small balls and flatten on ungreased cookie sheet. Bake 10 minutes at 325°.
Cream butter and vanilla. Add sugar, egg yolks, sour cream and baking soda. Fold in flour, poppy seed and egg whites. Bake at 350° for one hour in angel food cake pan.
Brown meat; drain fat. Spoon into 8-inch baking dish. Top with pizza sauce and cheese. Mix biscuit mix, milk and eggs. Pour evenly over casserole. Bake at 400° for 30 to 35 minutes.
Cream butter and sugar. Beat egg with pecans in blender. Add mixture to flour, salt and baking powder and mix well. Roll on floured board and wrap in wax paper. Makes 5 to 6 rolls. Chill.
Place cupcake liners in muffin pan with one vanilla wafer in	each. Cream sugar and cream cheese together. Add eggs; blend in lemon juice and vanilla. Pour over wafer in muffin pan 1/2 to 2/3 full. Bake for 15 minutes in 375° oven. Cool; then spoon 1 teaspoon pie filling on top.
Dissolve gelatine in 1/2 cup cold water. Add 1/2 cup boiling water. Set aside to cool while beating egg whites.
Brown bacon and ground beef; drain. Mix in the remaining ingredients. Bake at 350° for 30 to 40 minutes.
Bring first 3 ingredients to a boil. Add chocolate chips. Mix while mixture cools. Frost cake.
Chop cherries and nuts. Roll crackers into crumbs. Melt margarine and marshmallows. Combine marshmallow mixture with crumbs and cherry liquid. Add cherries, raisins and nuts.
Brown sausage. Drain. Layer sausage, cheeses and chilies in a 9 x 13-inch baking dish. Mix eggs, milk and flour until well blended. Pour over layered mixture. Decorate top with chili strips in lattice design. Sprinkle with paprika. Bake at 350° for 40 minutes.
Mix all ingredients and cook over medium heat until thickened.	Pour into pie crusts; top with crust. Cut slits in top crusts. Bake at 350° for 35-45 minutes or until crust is done. Makes 2 pies.
Saute onion and rice in oil until rice is soft. Add all ingredients. Mix in casserole. Bake at 325° for 1 hour. Can be made ahead, frozen, thawed, then baked.
Combine egg white, cream, vanilla, oil flavoring and desired amount of coloring. Mix well. Add sugar, all at once, mixing thoroughly. Add butter and additional sugar, if necessary to make mixture firm. Shape into balls.
Mix oil and milk. Put dry ingredients together and mix with fork, then add oil and milk mixture. Press in a 9-inch pie plate and stick with fork. Bake at 375° for about 10 to 15 minutes.
Mix and bring to a boil. Boil 1 1/2 minutes. Remove from heat. Cool and beat until thick. Add 1 teaspoon vanilla when cool.
Mix oil, sugar, eggs, salt and vanilla in large mixing bowl. Add flour and soda. Then mix together milk and poppy seed and add to mixture. Add chopped walnuts, pineapple (drained) and maraschino cherries (drained). Pour into a non-stick tube pan. Bake at 350 for 1 1/2 hours.
Sift dry ingredients together. Add shortening, eggs, milk and vanilla; mix well. Add bananas and walnuts; put in greased bread pans. Bake at 350° for 1 hour. Makes 2 loaves.
In large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano and cumin. Stir in zucchini and carrots until well blended, cooking for about 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes, undrained and drained kidney beans. Bring to boil, then reduce heat and simmer 30 to 45 minutes until thick. Top with chopped fresh onion, tomatoes, lettuce or green peppers.
First you pout the flower in a bowl, then you pout the eggs in it and vanala, then you pout sugar milk in it than you pout it in a pot. Then you put it in a avin then you pout sprincels then your done.
Mix well; shape into rolls. Wrap in Saran Wrap. Refrigerate overnight. In the morning, bake 1 1/2 hours at 300° on rack over pan for drainage.
Beat egg whites until stiff. Add sugar, then beat again. Add baking powder. Beat again for 1 minute. Crush crackers and stir into mixture with spoon. Stir in nuts. Cook on 350° for 30 minutes. Let cool. Add Cool Whip before serving.
Mix well. Store in canister. Use 1/4 to 1/3 cup mix per 1 cup beverage. Pour boiling water over. Stir and serve!
Cream together butter, brown sugar and vanilla. Add flour; mix well. Add chocolate chips and nuts; blend. Press out firmly onto a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for 25 minutes. Cut bars while warm. Cool before removing from pan.
Cut up onions. Cover with butter, salt, pepper and garlic. Fry until tender. Keep turning every 2 minutes or so. (You may need more butter; depending on preference of taste.)
You can make as little or as much as you want! Mix equal parts. Add brewed coffee to taste. Top with whipped cream. Invite your friends! Makes great gifts at Christmastime!
Simmer onion in butter until soft. Stir in flour, salt and celery salt. Gradually add milk and liquid from peas (1/2 cup). Cook over low heat, stirring constantly, until thick and smooth. Combine sauce, peas and macaroni in casserole. Put thinly sliced meat on top; bake 1/2 hour.
Mix all ingredients except cheese. Stir in chopped parsley, coarse pepper and bottled hot sauce to taste. Simmer 30 minutes. Drop in cheese and stir until it melts. Serves 10 to 12 people.
Combine flour, sugar and baking powder. Mix egg, butter, milk and add to dry ingredients, blending well. Add blueberries. Batter will be lumpy.
Toast waffles according to package directions. In a small saucepan, combine syrup, applesauce and cinnamon. Cook and stir over medium heat 3 minutes. Place heated waffles on any dessert-style plate. Top each waffle with frozen yogurt. Spoon warm applesauce mixture over yogurt. Serve immediately.
Combine bread and cracker crumbs and mix with butter. Put a thin layer in bottom of baking dish and cover with layer of oysters. Season with salt and pepper. Add 1/2 of cream and oyster liquor. Repeat and cover with remaining crumbs. Bake for 30 minutes at 450°. Never have more than 2 layers of oysters.
Beat eggs, add sugar and flour. Mix well and stir in all of pineapple. Melt margarine in skillet. Add cubed bread and turn until light brown. Put on top of pineapple mixture.
Layer ingredients in order given in buttered casserole, adding salt, pepper and rice each time. Sprinkle with crumbs. Bake at 350° for 1 1/2 hours or until done.
Dissolve gelatin in boiling water. Add 1 cup juice from fruit. Add drained fruit and chill until firm. Combine cream cheese, sugar, sour cream and vanilla. Spread over jello and chill until firm. Cover with Cool Whip. Sprinkle with nuts (9 x 13-inch pan).