HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, oil, oranges and eggs and bake for 25 minutes at 350 degrees. Cool completely. Mix cool whip, pineapple, and pudding. Spread over top of cake with a spoon. Refrigerate overnight and serve.
In 1-quart glass casserole, heat butter 30 seconds. Add egg, cracker crumbs, corn, salt and pepper; blend evenly. Cook 4 to 6 minutes, stirring halfway through cooking time. Rest 5 minutes before serving.
Cook broccoli for 5 minutes; drain well. Cut into bite size pieces and place in buttered casserole dish. Combine soup, egg, mayonnaise, onion, salt and pepper. Pour over broccoli and top with 1/2 cup crushed cheese crackers. Bake 30 minutes at 400°.
Crust: Crush Oreos with rolling pin on waxed paper; mix with melted butter and press into pan, 9 x 13-inch or smaller if you want thicker pieces. Put in refrigerator to cool while you make pudding. Save some to sprinkle on top.
Preheat oven to 325°. Place oats in a processor container and process until fine. Add pecans and process again. Add coconut and again process to blend well. Add flour, sugar, salt, water and oil. Process on "pulse" until a dough forms. Divide dough in half. Roll each half onto a 11 x 16-inch jelly roll pan. (A straight sided glass works well as a "rolling pin.") Dough will be thin. Sprinkle with salt. Cut dough into diamonds, squares or strips before baking. Bake about 30 minutes until crisp and browned. Store airtight. Great with dips or spreads or even plain.
Pound chicken breast halves until 1/4-inch thick. Sprinkle with salt and pepper. Top each piece of chicken with 1 slice ham and 1 slice cheese. Fold chicken over ham and cheese. Wrap each bundle with two slices bacon. Place bundles side by side in a shallow baking pan. Bake in a preheated (350°) oven for 40 to 45 minutes or until chicken is cooked and bacon is brown. Serves 6.
Melt peanut butter and morsels in double boiler or heavy saucepan over low heat. Mix in noodles and peanuts until all ingredients are moistened. Form little clusters on waxed paper; allow to harden.
Dice zucchini and tomato into 1-inch pieces. Arrange in 9 x 12-inch baking dish. Sprinkle with tomato paste; pour over 1/2 can water. Add salt and celery seed; cover with foil. Bake at 350° for 30 minutes. Remove cover; top with cheese slices and bake, uncovered, for 30 minutes more. Serves 6.
Dissolve active dry yeast in warm water, 105° to 115°. Scald milk, sugar, shortening and salt. Cool to lukewarm. Add yeast mixture. Add flour gradually, mixing with spoon, then by hand until well blended. Place on lightly floured board. Knead until smooth and elastic. Place in greased bowl. Rub top with shortening.
Combine together and add 2 eggs; mix well. Heat 1/4 cup oil in frying pan; drop by large spoonful into oil. You can also shape into patties first, then fry, turning once.
Combine finely chopped broccoli, onion, cheese and bacon bits. Mix together vinegar, mayonnaise and sugar. Pour this mixture over the salad.
Boil chicken and onions until tender meat can be removed from bones. While chicken cools, add beans, potatoes and okra to broth and cook for 45 minutes. Remove chicken from bones; remove skin and chop chicken into small pieces. Add to beans along with corn and tomato juice. (Amount of juice depends upon the amount of chicken broth you have.) Season and simmer for at least another hour. Freezes well.
Mix ground beef, soup and egg. Place in a greased 2-quart baking dish. Top with catsup and bake for 1 hour.
Brown hamburger and onions. Add all ingredients except tomato sauce and lemon juice. Add these just before serving.
Combine potatoes, sugar, eggs, salt, 1/4 cup butter, milk and vanilla. Spoon into an ungreased 1 to 1 1/2-quart casserole dish. Combine brown sugar, flour, nuts and butter. Spread over the potatoes. Bake at 350° for 35 minutes.
Bring potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil over high heat. Reduce heat to low, cover and simmer for 30 minutes, or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth. Gently stir in cheese until melted. Stir in milk, beer, Worcestershire sauce, salt, dry mustard and white pepper. Stir over low heat until hot. Makes 6 servings.
Mix all ingredients together and spread in 9 x 13-inch baking dish or pan. Bake in 375° oven for 45 to 55 minutes, until brown. Grated cheese may be sprinkled on top for last 10 minutes.
Bring cream cheese to room temperature. Mix Marshmallow Creme and Philadelphia cream cheese together. Store in refrigerator. Serve with fresh sliced apples.
Cook asparagus according to package directions; arrange in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken; sprinkle with cheese and top with buttered bread crumbs. Garnish with pimiento. Bake at 350° for 25 to 30 minutes.
Mix well and drop by spoonfuls on greased pan. Bake at 450° until golden brown.
Cook sweet potatoes in jackets in 1/2 inch of boiling, salted water until tender, about 30 minutes. Remove skins.
In large saucepan, cut Polish sausage into 1/2-inch slices. Then add remaining ingredients. Cook on medium for about 30 minutes, then simmer for 15 minutes.
Combine sugar, flour and salt; add milk and egg yolks and stir until smooth. Add coconut. Cook until thick. Beat the egg whites until foamy. Add sugar gradually and beat until stiff; fold in hot mixture. Pour in baked pie shell and refrigerate. Top with Cool Whip and sprinkle with coconut.
Preheat oven to 350 degrees. Dip each piece of chicken in a mixture of yogurt, ginger and garlic powder. Then coat lightly with bread crumbs. Place in a single layer in a non-stick baking pan. Bate at 350 degrees for 35 to 45 minutes or until chicken is tender and coating is crisp.
Preheat oven to 325°. Blend Crisco and 1/2 cup brown sugar. Add 1 cup flour and salt. Stir in milk. Pat evenly in greased pan. Bake at 325° for 20 minutes or until light brown. Beat eggs, 1 cup brown sugar and vanilla until thick. Stir in remaining ingredients. Pour mixture in pan. Bake at 325° for 20 minutes or until brown. Cool. Frost and garnish with cherries, if desired. Cut into squares.
Cook berries; strain. Reserve 1/4 cup juice for icing. Add water for right measure. Combine all ingredients except eggs. Add eggs one at a time, mixing well. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes. Cool.
Combine dry ingredients in large bowl. Add eggs and oil. Stir with a spoon until moist. Stir in vanilla, pineapple with juice and nuts. Add bananas. Pour batter in a 9 x 13 pan. Bake at 350° for 25 - 30 minutes or until cake test done. Cool, then frost with cream cheese frosting.
Combine all ingredients except dill weed. Cover and refrigerate for 8 hours. At serving time, stir well. Ladle into chilled bowls and top with a sprinkle of dill weed. Makes 6 servings.
Mix cabbage and salt; let stand 1 hour. Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan. Boil and stir 1 minute. Cool to lukewarm. Drain cabbage; stir in celery, green pepper, carrots and onion. Stir vinegar mixture into cabbage mixture. Spoon into three 1-pint freeze containers. Cover and label; freeze up to 1 month. Eight hours before serving, place in refrigerator to thaw. Drain well before serving. Garnish with sliced pimiento-stuffed olives.
Combine all ingredients and cook in a large black kettle until lye eats up grease and cracklings. Let set in pot overnight or until cold and set. Next day, cut into pieces.
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup white chocolate. Pour into crust; sprinkle with almonds and remaining white chocolate. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Separate rolls into 8 triangles and place on an ungreased pizza pan, points toward center. Press dough over bottom and sides to form a crust. Layer sausage and potatoes on crust. Top with cheddar cheese. Beat eggs; add milk, salt and pepper. Pour over cheese. Top with parmesan cheese.. Bake at 375 degrees for 25 to 30 minutes.
Mix well in order given. Beat at medium speed until smooth. Pour into ungreased pan, 15 x 10 x 1-inch. Bake at 350° for 25 to 30 minutes. Frost with icing when cool.
Sift first 3 ingredients together; cut in shortening. Stir water and egg together and add to flour mixture. Roll very thin. Cut into squares and let rest 20 - 30 minutes. Drop into boiling broth. Cover & cook 20 minutes or until tender.
Blend and beat all ingredients. Spoon filling into unbaked shells, filling each 3/4 full. Sprinkle on chopped pecans. Bake at 350° for 25 minutes. Cool on rack. Freezes well.
Dip grease off chili. Pour chili into casserole dish, add cream cheese (cut up) and heat in microwave for 3 minutes. Stir and heat 2 minutes or until hot. Serve with chips.
Stir both meats, onion and garlic in heavy saucepan over medium heat until	meat is no longer pink. Mix in beer, then all remaining	ingredients, except corn meal.	Cover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours. Degrease chili. Stir cornmeal into chili. Cover and simmer 30 minutes. Refrigerate overnight to blend flavors. (Can be prepared 5 days ahead.)
Remove skin from chicken and place in casserole dish. Place 1 teaspoon tandoori mix on each piece of chicken. Pour yogurt into dish and mix chicken, spice and yogurt until there is a uniform orange color. Place in refrigerator 2 hours up to 12 hours. Bake in oven at 375° for 1 hour.
Preheat oven to 350°. Brown bacon in skillet; drain and crumble. Set aside. Add onion and garlic to bacon drippings in pan; saute until onion is soft. Combine all ingredients in bean pot or covered ovenproof casserole dish. Bake 1 1/2 hours.
Put all ingredients in mixing bowl, stir and freeze. Take out of freezer 10 minutes before serving.
Combine flour and 2 tablespoons sugar in medium bowl with pastry blender or 2 knifes; cut in cold margarine until mixture resembles coarse crumbs. Sprinkle in water, 2 tablespoons at a time, mixing lightly with a fork after each addition, until pastry just holds together. Cover dough; refrigerate 15 minutes. Roll pastry on lightly floured surface into an 11-inch circle; cover loosely with plastic wrap and set aside.
Mix as listed and put in a greased and floured pan. Bake at 350° for 45 minutes.
Melt butter, peanut butter and chips in a 13/4 qt. tupperware bowl in microwave for 1-3 minutes at 50% power. Dump cereal into another bowl. Pour in melted chocolate mix. Stir gently. Dust with confectioners sugar just to coat. Store in air tight container.
Freeze this and take out to be slush at serving. Add 1 large can of pineapple juice and 1 quart Sprite. You can use cherry Kool-Aid, also.
Cook fettuccine as directed on package. In large skillet, saut shrimp, garlic and butter until shrimp turns pink. Remove shrimp from skillet. Set aside and keep warm. In same skillet, combine cream cheese, milk and Parmesan cheese. Cook until cheeses are melted and smooth. Cook broccoli in pan with 1-inch of water. Bring to a boil; reduce heat and simmer for 6 to 8 minutes or until tender; drain. Stir broccoli, shrimp, salt and pepper into cheese sauce. Heat through. Drain fettuccine and top with shrimp mixture. Yields 4 servings.
Blend 1 1/2 cups confectioners sugar and 1/2 cup peanut butter; divide into thirds. Put 1/3 mixture in bottom of shells. Mix 1 package Dream Whip according to directions or use 2 cups Cool Whip. Mix whip with 1 large instant vanilla pudding made with 2 1/2 cups cold milk and with 1/3 peanut butter/sugar mixture. Put in shells. Mix another package of Dream Whip or 2 cups Cool Whip. Smooth on top. Sprinkle remaining 1/3 peanut butter/sugar mixture on top. Refrigerate.
Brown hamburg with onion and drain off grease. Add tomatoes, peppers, onions, tomato juice and seasonings. Bring to a boil, then simmer about 45 minutes. Serve with crackers and ice water.
Combine flour, paprika, salt and the one teaspoon chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onions and garlic; cook until soft. Add tomatoes, 3 tablespoons chili powder, cinnamon, cloves and red pepper. Cover and simmer 2 hours. Add potatoes and carrots; cook until vegetables are tender, about 45 minutes. Makes 8 servings.
Stir together the dry ingredients. Mix together the liquid ingredients well and blend into the dry ingredients. Grease a tube pan or 1-quart casserole dish. Sprinkle sesame seed in the pan and shake to distribute. Pour batter into the pan and let stand for 20 minutes before baking. Bake at 350° for about 35 to 40 minutes or until toothpick test shows done.
Brown ground beef; pour off excess fat. Add taco seasoning mix and water. Put 3 to 4 tablespoons taco meat in each flour tortilla. Roll and place seam down in a glass casserole. Top with thick 'n chunky salsa, Cheez Whiz and Colby cheese. Microwave 6 to 8 minutes, until cheese has completely melted. Serve with cucumbers and sliced tomatoes.
Prepare rice using package directions. Season chicken with salt and pepper. Place in skillet with butter and cook slowly until brown. Spoon rice into 1 1/2-quart casserole. Top with chicken. Add soup to skillet. Slowly add wine, stirring until smooth. Add mushrooms. Bring to boil and pour over chicken. Cover and bake at 350° for 25 minutes. Uncover and bake 15 to 20 minutes or until tender.
Split whole fryer down breast (for chicken breasts, just lay flat in roaster). Blot chicken with margarine. Add about 1/2 cup water, vinegar and bouillon cubes. Bake at 300° to 325° for about 2 hours. Add salt and pepper to taste.
Break up pretzels on large cookie sheet. Mix oil, salt, garlic powder and party dip mix and pour on top of pretzels. Bake at 350° for 5 minutes. Stir and bake 5 more minutes. Drain on brown bag.
Skin and bone the cooked chicken. Mix mayonnaise, soup, curry powder and Worcestershire sauce. Pour half of this into a large Pyrex casserole. Place chicken and broccoli on top. Then pour remaining soup mixture over it. Sprinkle on the cheese and paprika. Bake at 350° for 35 to 40 minutes.
Chop the green and red peppers and the onions. Cover with boiling water and let stand 5 to 10 minutes. Drain. Mix with the vinegar and spice mixture. Boil 1/2 hour. Pour into scalded jars. Seal. Store in a cool place.
Position rack in center of oven; preheat to 350°. Have ready an ungreased 1-quart baking dish for the pudding cake and a slightly larger, shallow pan filled with 1 to 2 inches of hot water. In a medium bowl, whisk or stir together flour, the 1 cup sugar and salt; set aside.
Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2-inch wide strips. Place in slow cooking pot. Cover with onion, bouillon cube and tomato sauce. Cover and cook on low for 6 to 8 hours. Add beans and cook on high, covered for 30 minutes. Serve on a bed of rice. Makes 5 to 6 servings.
Mix eggs, sugar, pumpkin and melted butter together. Sift together flour, baking powder, soda and cinnamon. Add to batter. Add chopped nuts and bake 25 minutes at 325° in a greased jelly roll pan. Cool and frost.
Dissolve yeast in warm water in large mixing bowl. Stir in sugar and salt until completely dissolved. Beat in bread flour. Gradually stir in regular flour until dough is no longer sticky. Place dough on floured board. Knead for at least 5 minutes or until smooth and elastic. Round into a ball. Let dough rise 10 minutes in a warm place. Divide into 6 to 8 equal pieces. Preheat oven to 450°. Roll each piece of dough into a 15 to 20-inch coil. Shape it into a pretzel. Salt one side of each pretzel and place them on a greased baking sheet. Brush with beaten egg. Bake 12 minutes at 450°.
Grate potatoes, draining excess water.	Grate onion (and carrot), add to potatoes. Mix in remaining ingredients and pour into an 8 inch or 9 inch square greased pan. Sprinkle with paprika to aid in browning. Bake at 375 for 1 hour or until golden brown on top. Serves 2 to 3 - Can be doubled for a 9 x 13 pan.
Cream together sugar and butter. Add eggs and mix well. Add beans and mix well. Sift together flour, soda, salt, cinnamon, cloves and allspice. Add dry ingredients to bean mixture and mix well. Add apples, raisins, nuts and vanilla. Spoon mixture into well-greased 10-inch tube pan (or 2 loaf pans). Bake at 375° for 45 minutes (check for doneness with toothpick). Cool in pan about 20 minutes and remove from pan. Melt jelly and spoon over the top. Decorate with walnut halves, if desired. Makes 12 servings.
Spread the first 3 ingredients on pizza plate. Add remaining ingredients. Use Ritz crackers to dip.
Place Cheerios in soup bowl. Add milk and sugar; stir and eat. Makes 1 serving.
Blend the first 4 ingredients, then stir in chocolate chips; set aside. Blend the remaining ingredients and fill paper-lined cups with this mixture 1/3 full. Drop 1 tablespoon of the cream cheese mixture into each cup. Bake for 30 to 35 minutes at 350°.
Mix all ingredients in a casserole dish and bake at 350° until hot and bubbly. Serves 4.
Mix all ingredients in a bowl. Beat until well blended. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 350° for 45 minutes or until firm.
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until all dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans and cool completely. Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped nuts.
Preheat the broiler. Coat a broiling pan with low calorie cooking spray.
Mix well (will be crumbly) and press into bottom of a 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Let cool completely.
First Layer: Mix flour and oleo like pie crust. Press into 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Mix dry ingredients together. Cream sugar, margarine and Crisco. Add eggs, one at a time, beating well after each egg. Add flavoring. Add milk and flour alternately; mix well. Bake at 325° for 1 hour and 30 minutes. Do not open for 1 hour.
Combine all ingredients. Mix well and pour into two 9-inch pie pans. Bake at 325° for 30 minutes or until brown. This pie makes its own crust.
Brown meat in small amount of oil along with celery and onion. Add meat mixture to beef broth and bring to boil. Simmer 3 hours.
Pour the first 6 ingredients over remaining ingredients. Make up a day before serving. Will keep 3 weeks. Keep refrigerated.
Mix crushed pretzels, sugar and soft margarine and press in 9 x 13-inch pan. Bake 8 minutes at 350°; let cool. Mix softened cream cheese, Cool Whip and sugar. Mix together and pour over crust (be sure to seal edges). Mix strawberry jello with boiling water and frozen strawberries (do not thaw; add frozen). Pour over cheese mixture.
Brown and drain sausage and hamburger. Mix meats with remaining ingredients. Pour in a 9 x 13-inch baking pan. Bake in a 350° oven for 1 hour.
Combine first 7 ingredients; beat at medium speed of electric mixer until smooth. Add chicken, eggs, green onions and chopped green peppers; stir well. Line 1-quart mixing bowl or mold with plastic wrap. Spoon mixture into bowl; press firmly with back of spoon. Cover and chill at least 4 hours. Invert bowl into small serving platter. Serve with crackers.
Grate squash and onion. Add cheese. Add egg. Add enough flour to make mixture pastey. Fry in patties.
Cook the first 3 ingredients until the mixture clings together. Press into a 13 x 9 x 2-inch pan. Bake at 350° for 15 to 20 minutes. Beat together the eggs, sugar and lemon juice and add flour and baking powder. Pour over crust. Bake at 350° for 25 minutes. Sprinkle confectioners sugar on top. Cool and cut in bars.
Heat oven to 375°. Mix flour and baking soda in a small bowl. In a large bowl, beat peanut butter, butter, sugars and vanilla with electric mixer until fluffy. Beat in eggs. Then add flour mixture gradually. Mix. Stir in chips. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool. Then enjoy. Serves 100 cookies.
Mix cornstarch and sugar; add 7-Up and cook until thick. Remove from heat. Add jello and cool. Add berries. Pour into pie shell and cover with whip cream. Refrigerate.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Blend all ingredients at low speed of mixer until moistened. Beat 2 minutes at high speed. Pour into pan. Bake at 350° for 50 to 55 minutes. Cool 25 minutes in pan. Turn upside down and place on plate.
Mix potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Put in greased casserole. Crush cereal and stir in 1/4 cup butter, melted. Sprinkle over potatoes. Bake at 350° for 40 to 50 minutes.
Grease long Pyrex dish. Mix all ingredients together with half of the Parmesan cheese. Put in dish and cover with remaining cheese. Sprinkle with paprika. Cook uncovered at 350° for 20 minutes until bubbly. Serves 4 to 6.
Break or cut florets from main stalk. Rinse thoroughly with cold water. In large saucepan, bring about 1/2 inch of water to boil. Insert steaming basket or rack into pot. Add broccoli; cover tightly. Steam for about 6 minutes. Broccoli should be tender and crisp. Makes 3 to 4 servings.
With mixer, combine the salmon, cream cheese and salts. Form into a ball; roll in parsley flakes. Scoop with crackers, chips, etc.
Cook chicken or turkey until well done. Cut meat in pieces. In large bowl, add all other ingredients together and mix with chicken. Put this in large glass baking dish. Cover with bread crumbs. Bake at 350° for 45 minutes.
Dissolve gelatin in water. Add lemon juice and salad dressing and mix well. Chill in refrigerator until mixture begins to congeal. Beat well; add remaining ingredients and mix. Pour into lightly oiled 2-quart mold. Chill until set. Unmold on salad greens and garnish as desired.
Heat milk and margarine in a saucepan until very warm. In a large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. Add milk and margarine mixture; beat for 2 minutes. Beat in egg and 1 cup flour. With a spoon, add 2 cups flour or enough for a stiff dough.
Dissolve yeast in water with 1 teaspoon sugar in cup. Combine flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter; add buttermilk, then yeast mixture. Mix well. Knead a few minutes on floured board. Put in covered buttered bowl. Let stand 1 hour or doubled in bulk. Roll out; cut into biscuits. Place on ungreased cookie sheet; let rise and bake at 400° for 10 to 12 minutes until light brown.
Cook beef, celery, pepper and onion until beef is brown. Add soup, tomatoes and drained kidney beans. Simmer for 30 minutes. Add spices; simmer for 1 hour. You can add macaroni and cook an additional 30 minutes, or double the recipe and freeze any extra.
Mix first six ingredients together in a large bowl. Add remaining ingredients. Pour into greased and floured 11 x 15-inch pan or 8 x 8-inch pan, plus 18 cupcakes or 3 (9 x 4-inch) loaf pans. Bake at 325° or 350° for 45 to 50 minutes. While baking make syrup and boil 5 minutes.
Soak peas. Rinse and drain. Cook bacon until browned. Add onion, green pepper and garlic. Saute onion until tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until peas are tender. Remove bay leaf and stir in rice. Continue simmering 10 minutes or until all liquid is absorbed.
Cream together sugar and margarine. Stir in egg and molasses. Add vinegar; beat well. Stir in sifted dry ingredients. Mix well. Chill overnight. Place one small ball on cookie sheet; flatten with palm to make head. Roll one ball into a straight rope for arms. Roll last ball into a rope and then curve it for legs and body. Garnish with nuts or raisins before baking. Use greased cookie sheet. They really grow, so leave room. Don't let the gingerbread boy get away from you!
Mix together ingredients; pour into pie shell. Bake at 300° for 1 hour and 10 minutes.
Cream sugar and margarine. Add eggs and flour, then the bananas; mix well. Fold in nuts. Pour into greased loaf pan. Bake at 300° for 1 hour on the middle shelf of oven.