HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Pour into a 10-inch unbaked pie shell. Bake at 350° until set.
Heat oven to 400°. Generously grease 13 x 9 x 2 baking dish. Cook ground beef with onion; drain well. Stir mixture of soup, water and milk in a bowl, then add cooked beef, onions and baking mix. Stir until fully mixed. Pour into baking dish. Sprinkle with cheese. Bake 30 to 40 minutes.
Cream shortening and sugar; add mashed bananas and unbeaten eggs. Mix flour, soda and nuts together and add to above. Beat well. Bake in a greased loaf pan for 50 minutes in a 350° oven.
In a large bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Gradually beat in flour and salt. Stir in 1 cup chocolate chips. Spread in an ungreased 13 x 9-inch pan.
Preheat oven to 325°. Cut olives into large pieces. Brown the ground beef in the oil; remove the meat from the pan. Add onion, celery, green pepper and rice. Cook, stirring, until browned. Add the tomatoes, water, seasonings, meat and olives; bring to a boil. Pour into a 2-quart casserole and cover. Bake for 45 minutes to an hour. Makes 6 to 8 servings.
Mix cream cheese with milk. Spread on 10 1/2-inch diameter platter. Chop green pepper.
Combine. Serve as a condiment. Good over green beans, peas and lima beans.
Blend margarine with spoon until creamy. Slowly add sugar continuing to work until light. Slowly stir in white corn syrup and maple syrup. Add eggs and vanilla. Stir to blend. Fold in 2 cups pecans. Pour into chilled unbaked (9-inch) pie shell. Bake in preheated 325° oven for 1 hour.
Lightly brown meat, onions and celery. Add the rest of the ingredients and put into casserole. Cover and bake in 325° oven 1 hour, stirring several times.
Garnish with chopped nuts and serve with fruit or your favorite munchies. To make this a low-fat dip, use fat-free cream cheese, fat-free sour cream and instead of the Cool Whip, use Dream Whip, which has to be prepared first. Enjoy!
Mix pudding with skim milk. Add to pudding mix 1/2 of Cool Whip or sugar-free topping. Spread 1/2 pudding mixture in bottom of pie crust. Use 1/2 of remaining Cool Whip to cover chocolate pudding mixture. Repeat, using the rest of the chocolate pudding and top with remaining Cool Whip. Chill thoroughly. Cut into 8 even pieces when completely chilled. One piece equals 1 milk, 1 bread and 1 fat.
Brown meat in large skillet and drain. Stir in 2 3/4 cups water, salsa and chili powder. Bring to boil; stir in macaroni. Cover and simmer 10 minutes or until water is almost absorbed. Add cheese and stir until melted. Top with crushed tortilla chips. (Green onions and tomatoes, chopped, are optional.)
Cook rice according to directions or use leftover rice. When cooled, mix in Miracle Whip, hard-boiled eggs, cut up radishes and cucumber. With the cucumber, I peel it, slice it longways and take out seeds, then cut up; looks like celery. This is so easy to make and it is a good substitute for potato salad. We love it. It is great in the summer with chicken, cold cuts, hot dogs, hamburgers, etc.
Break cake in small pieces. Mix 1/3 of cake pieces with the dry strawberry jello; put in bottom of a tube cake pan. Spread strawberries over cake pieces, then spread 1/3 of softened ice cream over strawberries. Mix 1/3 of cake with lime jello, put in pan. Next, spread drained blueberries over lime cake layer, then 1/3 of ice cream. Mix orange jello and remaining cake; put in pan. Spread orange pieces over cake, then spread the last third of ice cream over oranges. Freeze. To serve, remove from pan and slice in wedges. Very pretty and tasty dessert.
Heat oven to 350°. Salt and pepper chops. Brown them in a little butter. In a bowl, mix soup. Using empty can to measure, add in 1 can milk, 1 can of rice and add the drippings from the chops. Put chops in baking dish. Pour soup mixture over chops. Cover and bake 1 hour. Most good!
Preheat oven to 350°. Combine the first 3 ingredients in large bowl. Melt margarine or butter with water and oil in saucepan over medium-high heat; bring to boil. Pour over dry ingredients; mix well. Add eggs, 1/2 cup buttermilk, baking soda and 1 teaspoon vanilla; blend thoroughly. Pour into an 18 x 11-inch rectangular roasting pan. Bake until tester inserted in center of cake comes out clean, approximately 20 to 25 minutes.
Cream butter and sugar. Add eggs and mix well. Add bananas. Sift dry ingredients. Mix with pecans. Add to first mixture. Bake in greased and floured loaf pan or Bundt pan for 1 hour.
Boil chicken until done. Cool, debone and cut up. Drain mixed vegetables and pour in bowl. Mix soups, broth and chicken. Place one shell in bottom of large bake proof pie dish. Spread out. Pour mix in shell. Put other pie shell upside-down over mixture. Seal edges. Cut 3 slices in top of pie. Bake at 350° until crust is golden brown.
Mix all ingredients and place in greased casserole. Bake at 350° for 1 hour.
Bake potatoes at 350° for 35 minutes. Slice lengthwise and scoop out potato. Save potato for another dish. Cut skins into quarters; fill with mushrooms and sliced onion. Put cheese on top. Bake in a 250° oven until cheese is melted.
Heat skillet. Melt butter; add dates, sugar and eggs. Mix eggs in good. (Beat.) Stir all the time until forms ball like fudge. Stir in Krispies and nuts; shape in four rolls. Then roll in coconut and wrap in foil.
In greased casserole dish (9 x 6-inch), spread 2/3 cup stuffing, then add cooked chicken evenly over stuffing. Mix mushroom soup and broth together and spread over chicken. Mix together 1/4 cup	hot water and 2 tablespoons melted butter with 1 1/3 cups stuffing until moistened.	Spread over casserole. Bake at 400° for 30 to 40 minutes. Will be bubbly.
In a large bowl, combine condensed milk, lemon juice and lemon peel; mix well. Stir in yogurt, marshmallows and nuts.
In a large crock-pot (slow cooker), combine all ingredients; salt and pepper roast to taste. Bouillon cubes will flavor and salt water for everything to "slow cook" in. Cook on "hi" for 4 to 6 hours or "low" all day.
Brown and partially drain sausage. Saute onion and mushrooms in remaining fat; drain. Remove crusts from bread; butter slices and arrange one layer, buttered side down, in a 9 x 13-inch baking pan. Top with ham or bacon and cover with Cheddar cheese. Add another layer of buttered bread and top with sausage, mushrooms and onions. Cover with Mozzarella cheese. Beat eggs and milk and pour over layers in pan. Cover and refrigerate overnight. Bake, uncovered, at 325° for 45 minutes or until set. Serves 6 to 8.
Mix rice, onion and broccoli in 3-quart casserole dish. In separate bowl, heat on stove the remaining ingredients. Pour over top ingredients and bake for 45 minutes at 350° uncovered.
Combine milk, butter and brown sugar in saucepan. Heat until sugar is dissolved. Cool to room temperature. Stir in confectioners sugar. Beat frosting until spreading consistency. Spread frosting on top of 9 x 13-inch cake.
Saute onions in vegetable oil, also green pepper until tender. Add ground beef and brown well. Stir in remaining ingredients. Pour in greased 2-quart casserole. Bake covered in preheated 350° oven for 45 minutes. Uncover and bake 15 minutes.
Marinate chicken in wine, lemon juice, garlic, olive oil and thyme for at least 4 hours in refrigerator.
Mix in large bowl by hand. A little water may be added to help mix. Roll into small balls and bake for 20 to 25 minutes at 350°. These may be made in advance to freeze or placed in refrigerator until time for cooking.
Cook noodles in 1 quart water with 1 tsp salt. Drain and let stand in large bowl.
Mix cream cheese, mayo and dressing with mixer until smooth. Cut bread into fourths and spread mix on it. Top with veggies and cheese.
Stir together the peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1-inch balls. Place on wax paper. Let stand until dry (about 20 minutes).
Combine flour, paprika, salt, pepper, thyme and garlic salt in a bag. Add chicken and shake. Lay side by side in greased shallow pan. Sprinkle with onion flakes, then spread with soup (no water). Sprinkle parsley flakes over all. Bake, uncovered, at 400° for 25 minutes. Cover with foil and bake an hour at 325°; uncover to crisp at 400°. Serves 6 to 8.
Cream together egg, shortening and sugar. Add molasses and water in which soda is dissolved. Sift together 3 cups flour and spices. Add to liquid mixture. Add enough flour to handle (about 3 more cups). Roll out on floured board at about 1/4-inch thickness and cut with cookie cutters. Bake in a 350° oven for 8 minutes.
Thaw meatballs in refrigerator overnight. Place meatballs, jelly and chili sauce in crock-pot. Heat on high for 1 hour or until sauce is smooth and meatballs are heated through.
Mix and sift dry ingredients. Cut in shortening with fork until mealy. Add beaten egg to milk. Add carefully to other ingredients. Toss on slightly floured board or paper. Roll 1/4-inch thick; cut with biscuit cutter. Spread 1 biscuit with soft butter. Place a second biscuit on top. Place in a slightly floured pan and bake in a moderate oven.
Brown beef and sausage and drain. Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in boiling water. Drain and rinse in cold water. In a bowl, combine cottage cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt and pepper.
Bake yellow cake following directions on box in a sheet pan. Allow cake to cool, then cut in half. Crumble one of the cake halves in bottom of punch bowl. Mix together pineapple, pecans and cherry pie filling. Layer half of the mixture on cake crumbs. Prepare pudding according to directions on box. Pour half over fruit mixture. Crumble other half of cake on top of cake and sprinkle with nuts or coconut, if desired.
Mix all together and bring to a boil. Continue to boil until desired thickness is reached. Serve over hot, buttered biscuits. This is a perfect breakfast on a cold winter morning. It can also be boiled until very thick and used as a topping for ice cream.
Heat oven to 300°. Mix oil and sugar; add well beaten eggs and vanilla. Sift together flour and soda and add to sugar mixture. Add nuts, apples and raisins. Bake in tube pan for 1 hour and 15 minutes.
Brown hamburger; drain and set aside. Cut bacon into 1 1/2-inch pieces; brown well and set aside. Brown onion in small amount of bacon fat. Mix together salt, dry mustard, vinegar and ketchup. Place everything in a crock-pot or slow cooker and heat for 2 to 3 hours. Excellent for barbecue or for dipping tortilla chips.
In saucepan bring salted water to boil. Cook linguine according to package directions, adding vegetables during last 5 minutes of cooking. Drain. Keep warm.
Slice flank steak diagonally into thin strips. (Slice sirloin into 1/4-inch slices.) Mix remaining ingredients, except flour and oil. Soak meat for 10 minutes in sauce. Coat with flour. Deep fry. Bake in 350° oven for 10 minutes.
Mix and store in airtight container. Put 1/4 cup in mug; add hot water.
Dip bread in melted butter and brown on both sides on griddle. Cover 2 slices with ham. Top with second slice bread. Melt cheese with wine over hot water. Cover the sandwiches with the cheese mixture. Serve.
Mix the first 5 ingredients together. Divide in thirds and freeze. When ready to use, set out of freezer long enough to make slush. Use 2 bottles of ginger ale to each third of slush. Each third of slush is enough for about 40 people.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Remove from oven. Reduce heat to 350°.
Cut marshmallows into fourths with wet scissors. In large bowl combine ingredients. Mix thoroughly but lightly. Chill. Makes 6 servings.
Sift flour, baking powder and salt and set aside. Cream the butter and shortening until very light. Add brown sugar gradually, creaming all until fluffy. Add white sugar. Beat in eggs one at a time. Add dry ingredients alternately with the milk. Stir in vanilla and nuts. Pour in a well-greased and floured tube pan and bake at 325° for 1 1/2 hours or until cake is done.
Peel and cut in 1-inch cubes. Sprinkle with salt. Cover with boiling water. Cook until tender. Try with toothpick. Do not overcook. Drain. Make syrup with sugar, vinegar and spices. Bring to boil. Pour over drained cucumbers. Let stand overnight. Drain syrup off and bring to boil. Pour over again and let stand. Next day, boil all together. Add cherries, cut in pieces. Seal in hot, sterile jars.
Peel and cut potatoes. Place in casserole dish; cover with sugar and salt. Sprinkle spice over sugar. Cover with pats of butter. Twist slice of lemon and place peel in with potatoes. Sprinkle flour over potatoes. Add water to mixture. Bake at 400° for 1 hour or until done. Baste potatoes frequently with syrup.
Soak prunes in enough wine to cover. Sprinkle with cinnamon. Soak overnight. Serve with cold ham or other cold cuts.
Preheat oven to 375°. Mix flour, meal, onion and cheese. Next, add eggs, butter and broccoli; mix well. Pour into a greased pan and bake until golden brown, for about 30 minutes (I use an iron skillet). Check it and enjoy.
Cut cookie roll in 9 pieces, then in 1/4. Bake in a small cookie pan at 400° for 8 minutes. Bring out of oven and put a small Reese's peanut butter cup in each cookie. Cool and take out of pan.
Thaw spinach and cut up. Mix sour cream, mayo, and milk. Stir in rest of ingredients serve with your favorite chips.
Stir into corn the flour, salt, sugar and butter. Beat the eggs well. Put in half and half and milk. Stir into corn and put into pan or Pyrex, greased well. Bake 1 hour or until knife comes out clean. Bake in 350° to 400° oven. Stir from bottom 3 times while baking.
Line jelly roll pan with wax paper. Arrange crackers, salt side down, in pan. Boil margarine and brown sugar together for 5 minutes. Spread over crackers and bake for 5 minutes at 400°. Immediately sprinkle chocolate chips over top. Melt and spread; sprinkle with nuts.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch baking dish. Cut bread into finger strips and place in single layer over fruit. In a bowl, mix sugar, flour, egg and butter. Pour over fruit and bread. Bake 35 to 40 minutes or until golden brown. Makes 5 or 6 servings.
Rub inside and outside of chickens with salt. Let stand 10 minutes. Rub outside of chickens with 1/4 cup oyster sauce. Bake, uncovered, for 1 hour at 400°. This results in an ono crispy-skinned chicken.
In large skillet, cook and stir until meat and onion are tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Reduce heat. Simmer, uncovered, 10 minutes. Stir in sour cream and heat thoroughly. Serve over noodles or rice. Serves 4.
Layer bottom of 9 x 13-inch pan with 1 pkg. rolls. Mix together cream cheese, sugar, vanilla and egg yolk. Pour over rolls. Layer with 1 pkg. rolls. Brush with egg white. Bake at 350° for 20 minutes or until light brown. Mix powered sugar with a little milk to make glaze, and drizzle on top.
In a large skillet over medium heat, cook sausage to gray stage. Add apple and stir-fry until apple is tender and sausage is lightly brown. Drain off fat and liquid. Season with salt and pepper. Place sausage and apple in a mixing bowl; add cream cheese and blend well.
Mix and heat until margarine melts. Remove; add 2 well-beaten eggs and 1 cup sugar; mix well. Pour into a 9 x 9-inch square pan. Bake 30 minutes at 350°. Remove from oven, leave in pan and cover with miniature marshmallows while still warm. When cool, frost.
Place the strawberries in the bottom of the pie shell. Combine in a saucepan 1 cup sugar, 3 tablespoons cornstarch and pinch of salt. Add 1 cup boiling water and boil 1-3 minutes until mixture thickens. Add 3 tablespoons strawberry jell-o (right from box) and 2 tablespoons white Karo syrup.
Combine first 5 ingredients in bowl. Mix next 3 ingredients in another bowl; set aside. Place cooked spinach in bottom of an 8 x 10-inch pan. Spread cheese mixture over spinach. Layer uncooked noodles. Pour tomato mixture over noodles. Top with sliced tomatoes. Sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes.
Saute onion in oil in large pot over medium heat until tender but not browned, about 6 minutes. Add garlic, chili powder and oregano; cook 30 seconds. Add vegetables, broth, stewed tomatoes, water, salt and pepper. Bring to boiling. Lower heat; cover and simmer 15 minutes. Wash kale; cut stalks into small pieces. Coarsely chop leaves. Add to soup with rice. Cover and cook gently 20 minutes or until stalks are tender. Add beans. Heat to serving temperature.
Put warm water in bowl. Dissolve yeast. Add margarine, sugar and flour. Stir well. Drop tablespoon in greased muffin tins. May use part and keep other part in refrigerator up to one week. Bake at 350° for 30 minutes. Yields 3 dozen.
Slice sugar cookie roll into 1/8-inch slices. Place on floured and greased pan. Bake at 350° for 12 minutes. Punch with a fork to keep it flat. Cool completely.
Mix oil, sugar and egg. Stir in other ingredients. Bake at 350 degrees for 25 minutes. Frost with powdered sugar frosting.
Mix cake mix with butter, 1/4 cup milk and nuts. Put 1/2 mixture in a 9 x 13-inch pan. Bake 6 minutes. Melt the caramels and 1/4 cup milk. Place chips on cake. Pour caramel on top. Drop rest of batter on top. Bake 15 to 18 minutes.
In large bowl, mix together the sugar, oil, eggs, zucchini and vanilla. Sift together the flour, baking powder, soda, salt, cinnamon, ginger and cloves, then add the chopped walnuts. Add the flour mixture to the zucchini mixture and stir well. Pour into 2 loaf pans and bake at 325° for 1 hour + a few minutes, or until bread tests done.
Slice hot dogs into 1-inch pieces. Mix all ingredients except 1/2 can of onions and cheese in ungreased round 2 1/2 quart casserole. Cover and bake until potatoes are tender 45 to 50 minutes. Arrange onions around casserole and sprinkle with cheese. Bake 5 to 10 minutes longer.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan.
Cream sugar, Crisco, margarine and eggs in a mixing bowl. Add milk, flour, salt and flavorings. Mix well. Pour into a greased tube pan. Place in a cold oven. Bake at 325° for 80 minutes.
Heat oven to 375°. Mix sugars, shortening, peanut butter and egg. Stir in water, flour, baking soda, baking powder, salt and chocolate chips.
Fix flour seasoned with salt, pepper and garlic salt (enough to coat chicken). Shake chicken to coat. Heat oil and butter in skillet and brown chicken. Drain oranges and reserve juice. Mix juices, honey, soy sauce and ginger. Pour sauce over chicken. Cover and simmer 30 minutes until done. When chicken is fork-tender, add oranges and simmer 5 more minutes.
Cook noodles in boiling, salted water; drain. Sprinkle salt in skillet and cook meat until slightly brown. Stir spaghetti sauce into meat. Add oregano and Italian seasoning to taste.
Combine sugar, milk, oil and eggs until well blended. Add flour, baking powder and salt. Add vanilla and poppy seed and blend until smooth. Pour into greased loaf pan. Bake for 1 hour at 375°. This tastes just like the bread served at Market Fare restaurant in Lancaster. A very good, easy recipe.
Sprinkle gelatin in 1/2 cup cold water and set aside. Heat cream and sugar until sugar dissolves completely. Add gelatin to cream mixture and stir until gelatin dissolves. Check by coating the back of a spoon and check for granules. Do not allow to boil! Remove from heat; add sour cream and vanilla and mix very well until smooth. Pour into mold and refrigerate until firm several hours. Unmold and serve strewn with fresh raspberries and Raspberry Sauce. Serves 6.
Saute celery and onion in butter until tender. Add water and remaining vegetables. Simmer until cooked. Add chicken and cook about 10 minutes. Dissolve bouillon in hot mixture. Rinse frozen peas and add to mixture along with the soup. Cool before topping with uncooked pie crust. Bake in a 425° oven for 25 minutes. Lower heat to 350°. Bake 30 minutes or until crust is brown.
Let sit to room temperature for awhile. Mix all together. Make into 1-inch balls (approximately). Bake at 350° for 20 to 25 minutes. Drain.
Place cooked broccoli in bottom of casserole dish. Put 1/2 carton of sour cream on top of broccoli. Place bite-size chicken on top of sour cream. Mix together whipping cream, other half of sour cream and soup mix. Spread on top of chicken, then sprinkle with Cheddar cheese. Bake at 350° for 20 minutes or until bubbly. Serves 8.
Blend soup, lemon juice and salt. Combine with remaining ingredients except lettuce. Chill. Serve on lettuce. Makes 4 to 6 servings.
Spread crescent rolls on cookie sheet, sealing the seams with fingers. Bake 14 to 19 minutes at 375°. Cool. Mix softened cream cheese, mayonnaise and Hidden Valley dressing together. Spread on cooled crust. Chop vegetables fine and put on pizza crust. Sprinkle with grated cheese. Chill in refrigerator several hours. Cut in squares. Serve.
Prepare Alfredo sauce. Triple recipe for lasagne. Add sauteed mushrooms to sauce.
Cook macaroni; mix soup, butter, seasoning, peas, tuna and enough milk to cover bottom of casserole dish. Top with cheese. Cover casserole and cook at 325° to 350° for 30 minutes.
Mix well and cook on medium heat until all is one ball. Cool and store in airtight container.
Blend thoroughly the first 5 ingredients. Fold together sacrificial giving and kindly service. Gently mix altogether and season with tears of joy, sorrow and compassion. Laughter will rise when mixture is correct. Time redeemed wisely will satisfy the hunger of starved souls. Omit all fault finding of self and others.
Mix pumpkin, sugar, flour, yolks, spices and vanilla. Add boiling milk to this and beat with a beater until thoroughly mixed. Add beaten egg whites and continue to beat until fluffy. Some may like a solid pie; this may just take a heated but not boiled milk and less beating. Pour into unbaked pie crusts. Bake in hot oven 15 minutes, then medium oven 45 minutes until done. Makes 3 pies.
Fold ingredients together, except egg whites, then gradually add egg whites. Drop on an oiled baking sheet with a teaspoon. Bake at 325° for 15 minutes.
Mix all together. Use 2 to 4 tablespoons per cup of boiling water. Yields approximately 100 cups.
Saute onions, ham, celery and potatoes on low heat for 10 minutes (in melted margarine). Stir in flour until blended. Add milk gradually, stirring constantly; bring to simmer or until chowder is thickened. Do not boil.
Put rice on bottom of buttered large 9 x 15-inch Pyrex dish. In saucepan, heat cream soup, water and onion soup mix. Pour hot soup mixture over rice, being sure all rice is covered. Lay chicken pieces on rice and soup mixture. Bake at 350° for 1 1/2 hours, covered. Uncover and bake 20 minutes longer. (Can brush chicken with melted butter before last 20 minutes of baking.)
Brown meat and seasoning; drain. Add beans and soup; mix. Put into large casserole. Cook and mash potatoes or instant potatoes may be used. Whip into mashed potatoes, milk and egg. Spoon potatoes over casserole and top with grated cheese. Serves 4 to 6. Bake at 350° for 30 minutes until heated through and cheese is melted.
Use the same water that you have soaked the beans in overnight. Cover them and cook until tender. Mix together melted butter, sour cream, molasses, dry mustard and the pinch of sugar. Pour this mixture over limas in a covered casserole dish and bake at 300° for 1 1/2 hours. Serves 4 to 6.
Cut apples into small chunks. Mix apples, celery, raisins and cheese together. In small bowl, mix salad dressing, peanut butter and brown sugar together. Pour this mixture over apple mixture. Stir.
Mix all until well blended. Pour into graham cracker pie crust. Bake at 350° for 35 minutes. Cool and refrigerate several hours. Add topping of your choice after it's cooled or leave plain.
Mix together well, and form into small balls. Roll in 12 ounces semi-sweet chocolate chips and 1/2 bar paraffin wax. Place on waxed paper until cool. Do not pour remaining chocolate mixture down drain.