HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients, saving 1 cup cheese; put in 9 x 13-inch pan. Sprinkle another cup of cheese on top. Put in refrigerator overnight. Bake at 350° for 45 minutes or until done. Turn once.
Mix all ingredients together and pour into buttered baking dish. Place dish in pan of hot water. Bake at 325° for 1 hour or until firm.
1. Mix all ingredients on low. Pour into a well greased loaf pan. 2. Bake at 325° for 1 hour.
Cream margarine and sugar in bowl. Add eggs; mix well. Stir in corn syrup, vanilla, oats, coconut and salt. Pour into pie shell. Bake at 350° for 40 minutes.
Mix together. Pour into 3 cake pans and bake at 350° until tests done.
Combine in layers lettuce, tomato, onion, pepper, hamburger and cheese. Before serving, add dressing and chips. Mix all together.
Cook and drain cubed potatoes. Combine warm potatoes with onion and parsley. Combine vinegar, oil, salt and pepper. Pour over potatoes; toss lightly with fork. Chill for 2 hours or overnight. Add all remaining ingredients. Mix gently. Note: Add 3/4 teaspoon mustard to mayonnaise for extra zip. Yields 12 servings.
Mix together the first 7 ingredients. Pour over 1 cup pecans in unbaked pie shell.
Combine cake mix, pudding mix, eggs, sour cream, oil, vanilla and rum. Beat 5 minutes; batter will be stiff. Stir in chocolate chips and nuts. Spoon into greased Bundt pan. Bake 55 to 60 minutes at 350°. Cool in pan 10 minutes.
Mix sugar, coconut, pecans, vanilla and graham cracker crumbs into peanut butter. Add melted butter and mix well. Shape into small balls. Melt paraffin and chocolate chips over boiling water. Dip balls into chocolate and place on waxed paper to dry, using fork or toothpicks.
Place chicken breasts in a saucepan with white wine and water. Simmer about 15 minutes or until chicken is done. Remove chicken; set aside to cool, then cut into 1-inch strips. Combine oil, vinegar, capers, lemon juice, oregano, pepper and garlic to make a marinade. Add chicken strips, cover and refrigerate at least one hour, preferably longer.
Crush the strawberries and drain the juice; reserve. Add enough water to the juice to make 1 1/2 cups. Bring the juice to a boil and stir in gelatin; dissolve and cool. Add the strawberries and sugar. Whip the cream until it stands in soft peaks and fold it into the strawberry mixture. Pour the mixture into a 2-quart ring mold or 1 1/2-quart souffle dish with 2-inch collar. Chill several hours or overnight.
Heat oven to 375°. Grease baking sheet with butter flavored Crisco. Combine butter flavored Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. Yield: about 2 1/2 dozen cookies.
Preheat oven to 300°. Reserve 1/2 cup dry cake mix. In large mixer bowl, combine remaining dry cake mix, 1 egg and oil. Press evenly on bottom and 1 1/2 inches up sides of greased 13 x 9 x 2-inch baking dish. In same bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Add remaining eggs and reserved cake mix; beat one minute at medium speed. Stir in lime peel, juice and vanilla.
Saute onions and celery in 3 tablespoons margarine until soft. Cook broccoli and drain. Mix all ingredients together (rice, broccoli, celery, onion, soup, milk, sour cream and cheese).
Brown meat and put in crock-pot. Add the rest of the ingredients and serve warm with chips.
For the filling, cream together the cream cheese, Cool Whip and vanilla. Spread over crust. Beat together the pudding, milk and water until smooth. Spread over filling. Top with Cool Whip, nuts and mini chips. Must be refrigerated.
Chop onions and green peppers fine. Slice tomatoes. Arrange in a shallow serving bowl. Combine all remaining ingredients. Add salt. Pour over tomatoes and chill at least 1 hour. Serve from bowl or on lettuce leaves. Yields 6 servings.
Salt and pepper pork chops while browning. Place in baking dish. Cover with above mixture and bake about one hour or until chops are tender. Cover with foil while baking. Bake at 350 degrees.
Layer the bottom of a 9 x 13-inch cake pan with slices of angel food cake.	Combine whipped cream, cream cheese and sugar. Spread over cake layer. Top with a layer of cherry pie filling.
Cream together brown sugar and oil. Add eggs and beat. Add 3 c. flour, 1 c. milk, 1/4 tsp. salt, baking soda, cocoa and 1 1/2 tsp. vanilla and mix well. Let batter stand for 1 hour. Drop by teaspoonfuls onto ungreased cookie sheet and bake at 375 degrees for 5 to 8 minutes. When cool, place 2 halves together with filling between.
Crumble 1/2 cake in punch bowl or other large bowl. Mix large box of pudding mix and put 1/2 over cake. Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts. Repeat procedure with the other 1/2 ingredients. Refrigerate.
Cream shortening, add sugar and eggs one at a time. Beat after each. Add color, salt, sifted flour and cocoa. Add alternately with milk. Add vanilla. Do not beat soda and vinegar. Sprinkle soda on batter and pour vinegar over it, stir well. Bake at 350° for 30 to 35 minutes.
Cook cauliflower 6 to 8 minutes; drain well. Place in greased shallow 2-quart casserole. Combine soup, sour cream, 1 tablespoon butter and pepper; stir well. Pour over cauliflower. Combine bread crumbs and 1 tablespoon butter; mix well. Sprinkle over soup mix. Bake at 350° for 20 to 25 minutes until bubbly. Makes 6 servings.
Bake cake in 3 layers.	Mix milk and lemon juice. Pour in pineapple, then Cool Whip.	Mix and put on cake. Keep refrigerated.
Heat 1/2 cup peanut butter with margarine until smooth. Stir in cracker crumbs. Press mixture into the bottom and sides of a 9-inch pie plate. Chill. Combine vanilla pudding with 1 1/2 cups milk and bring to a full boil, stirring constantly. Stir in remaining peanut butter and spoon mixture into pie crust. Chill. Combine chocolate pudding with remaining milk and bring to a full boil, stirring constantly. Stir in vanilla extract and spoon over vanilla pudding layer. Chill. Spread Cool Whip over pie and sprinkle with chopped peanuts, if desired.
Crush cereal in a bag with rolling pin. Add margarine, powdered sugar, peanut butter and vanilla. Form into walnut sized balls. In top of double boiler, melt chocolate bar and chips. Add wax to chocolate mixture. Using tongs, dip balls into melted chocolate. Let harden on waxed paper. Keep plenty of water in double boiler and stir chocolate as you dip balls. Makes about 5 dozen.
Mix all dry ingredients in a bowl; set aside. Cream the sugar, eggs, oil and vanilla until real fluffy. Mix dry and creamed mixture together; let set in refrigerator for 10 minutes. Place on lightly greased cookie sheet by rounded tablespoonfuls. Bake for 8 to 10 minutes in oven at 350°.
Brown beef in skillet and drain. Season lightly with salt and pepper, if desired. Shred lettuce in large bowl (Tupperware or small punch bowl). Cut tomatoes into small chunks and cover lettuce. Then add cheese, spreading evenly. Top with meat.
Prepares in 15 minutes. Cook green onions and ginger in oil in skillet over medium-high heat for 2 to 3 minutes. Add shrimp; cook for 3 to 4 minutes. Blend cornstarch into chicken broth; stir into skillet with oranges and water chestnuts. Reduce heat; simmer, covered, until slightly thickened and heated through. Serve over rice. Makes 6 servings.
Preheat oven to 400 degrees. Peel sweet potatoes and cut into 3/4 inch pieces. Arrange in an ungreased 1 1/2 qt. casserole dish. In a small saucepan, stir together sugar, cornstarch, salt and slowly stir in orange juice. Add oleo, cook stirring constantly until mixture thickens and boils. Then stir 1 minute. Pour hot mixture over sweet potatoes and bake 1 hour basting occasionally.
Shred or cut cabbage in long thin strands with sharp slicing knife. Put into a large bowl. Add sugar, salt and pepper. Mix well through cabbage. Let stand while you make sauce.
Make meat mixture into 1-inch balls. Place in baking dish. Bake at 350° for 45 minutes or bake at 350° for 20 minutes. Cool and freeze; then thaw and bake at 350° for 30 minutes. Blend catsup, juice and jelly together; pour over meatballs. Serve hot. Makes about 60.
Mix all ingredients except soup and water. Roll into 1 or 2-inch balls. Brown. Drain grease. Remove meatballs from skillet. Turn skillet on high. Pour in the mushroom soup and water; bring to a boil, mixing the soup and water. Return the meatballs to the skillet and simmer in the soup mixture on 200° until ready to eat. Yields 30 to 40 meatballs.
Cut a 2 1/2-inch circle from each bread slice; lightly spread with margarine on both sides and press into 1 3/4-inch mini muffin tin. Bake for 10 minutes at 350° until bread is lightly toasted. Cool. (Store in airtight container overnight or freeze until ready to use, then bake for 20 minutes if filled.)
Peel and finely grate the potatoes and onion. Cut the bacon crosswise into thin, narrow strips. Fry until crisp. Pour fat and bacon over potato mixtures. Add hot milk. Add beaten eggs one at a time. Add salt and pepper. Pour into a greased 9 x 13-inch pan. Bake at 400° for 15 minutes. Reduce heat to 375° and bake an additional 45 minutes. Cut into squares and serve hot with sour cream or mushroom sauce.
Melt margarine in a saucepan. Remove from heat. Stir in sugar and cocoa. Add 2 eggs and mix well. Add flour and salt; mix well. Add vanilla and nuts, mixing well. Pour into an 8 x 8-inch square, greased pan. Bake in a preheated 375° oven for 15 minutes.
Melt butter. Add onion and ham. Saute until onion is tender and golden. Add cream of mushroom soup and milk. Stir until blended. Add mashed potatoes and cook until hot. May add extra milk for your own consistency.
Prepare cake mix according to directions on package. Put rhubarb in 9 x 13-inch pan. Sprinkle with sugar and gelatin. Top with marshmallows. Spread cake batter evenly over marshmallows. Bake at 350° for 35 to 45 minutes. Serve with Cool Whip.
In a medium bowl, combine all ingredients; blend well. Chill thoroughly. Serve on lettuce garnished with wedges of tomato, if desired. Excellent for sandwich filling, too.
Put crumbs in bowl and cover with scalded milk. Add remaining ingredients. Pour in buttered casserole dish and cook for 30 minutes at 325°.
Brown meat, onion and pepper. Drain. Stir in tomato sauce, beans, garlic salt and salt; simmer while preparing crust. Separate crescent dough into 8 triangles. Place in an ungreased 9-inch pie plate. Press over bottom and up sides to form crust. Combine egg and 1 cup cheese. Spread over crust. Spoon meat into crust. Sprinkle with cheese and paprika. Bake at 375° for 20 to 25 minutes or until golden brown. Serves 5 to 6.
Mix ingredients together. Place in a 9 x 13-inch pan. Bake at 350° for 30 minutes or until firm.
Wash potatoes and cut lengthwise into quarters. Arrange sliced potatoes, skin down, on baking sheet and spray cut surfaces with butter-flavored Pam. Sprinkle with salt and pepper, then sprinkle liberally with paprika. Bake in 400° oven approximately 1 hour or until potatoes are done. These go good with barbecued meats.
Preheat oven to 350°. In a large mixing bowl beat eggs for 4 minutes on high speed; add the sugar, vanilla and butter and mix well. Sift together the flour, salt and baking soda. Add the flour mixture to the batter slowly and mix well. Add the water and mix again. Stir in the chocolate chips. Measure 1/4 cup batter onto an ungreased cookie sheet. Bake at 350° for 13 to 15 minutes or until golden brown. Be careful not to overbake.
Mash sweet potatoes until light and fluffy. Add 1/4 cup butter, brown sugar, salt and orange rind; cool. Divide into 12 portions. Press each portion around a marshmallow half. Shape into a ball. Use 1/3 cup melted butter to coat the balls. Roll in crushed corn flakes, then top with a pecan. Place on lightly greased pan. Bake at 450° for 7 to 8 minutes.
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and garlic. Pour over eggs. Cover and refrigerate at least 2 days. Makes 6 servings.
Cream butter and shortening. Add sugars, vanilla and egg yolk. Mix well. Combine flour, salt, baking soda, baking powder and coffee. Add to other ingredients. Mix well. Mold 1 inch balls, place on sheet pan, flatten with bottom of cup or glass. Bake at 375 until golden brown. Yield: 3 dozen.
Mix all ingredients. Place in baking dish. Cover and bake at 350° for 25 minutes. Serve with Triscuits or any other kind of crackers.
Brown beef and drain excess fat. Add sauce and water and simmer 10 minutes. Combine remaining ingredients except lasagne noodles. Pour 1 cup of sauce on bottom of a 13 x 9 x 2-inch baking pan. Layer 3 pieces uncooked noodles over sauce. Cover with 1 1/2 cups of sauce. Spread half of cheese mixture over sauce. Repeat with noodles, sauce and cheese. Top with noodles and remaining sauce. Cover with boil and bake at 350° for 55 to 60 minutes. Remove foil and sprinkle with extra Parmesan cheese. Bake 10 minutes longer. Let stand 10 minutes before cutting.
Rinse beans well; add 1 teaspoon salt and cover with fresh water. Add the onion with cloves, tomato paste and parsley; bring to boil. Turn low and simmer covered 45 minutes. Chop salt pork, bacon, garlic and onion very fine; set aside. Mix molasses, mustard, brown sugar and Worcestershire sauce together well. Add bacon, garlic and onions. Mix everything together.
Prepare pasta as directed on package, cooking only 9 minutes; drain. Rinse with cold water; drain. Set aside. Mix together cheeses, eggs, salt, pepper, nutmeg and parsley. Fill cooked shells with cheese mixture. Cover bottom of baking dish with some of spaghetti sauce. Arrange filled shells in single layer in baking dish. Pour remaining sauce over shells and bake at 350° for 30 to 35 minutes. Sprinkle with additional cheese, if desired.
Combine chicken, onion, canned milk, olives, soup, green chilies and grated cheese in a large bowl.
Mix all ingredients together. Pout into 1-gallon container and fill the rest of the way up with whole milk or cream. Freeze. Makes 1 gallon.
Boil chicken and all ingredients, except Velveeta and spaghetti, until chicken is done. Remove chicken, cool and debone. Add spaghetti to broth; cook until tender. Add Velveeta and deboned chicken.
Mix all ingredients, then roll in nuts and parsley. You can make 1 large ball or 3 small balls. Can be wrapped securely and frozen for several weeks or more. Makes 3 small balls.
Drain pears and heat juice (1 cup) and dissolve Jell-O. Mash pears and beat cheese together. Add to Jell-O, Dream Whip and nuts.
Preheat oven to 425°. Sift flour, baking powder and salt into medium size bowl. Cut in butter with pastry cutter until mixture is crumbly. Add cheese; toss until well blended. Sprinkle water over mixture; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Roll out on a floured surface to a 12 x 10-inch rectangle. Cut in half lengthwise, then cut each half crosswise into 1/2-inch strips. Lift strips one at a time; twist and place 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 10 minutes or until lightly golden brown. Cool on wire rack.
Place first 4 ingredients in blender; process until smooth. Pour over last 3 ingredients. Toss well. Chill.
Pull chicken off bones. In 9 x 13 pan, mix soup with chicken broth. I fill pan about 3/4 way full. Add mixed vegetables and chicken. Salt and pepper.
Clean and chop mushrooms; saute in butter 5 minutes. Blend flour and salt; stir in cream. Cook until thickened. Add chives and lemon juice; set aside.
Mix together in large saucepan the first 5 ingredients and bring to a boil. Boil exactly 2 minutes. Remove from heat and add last 4 ingredients. Quickly stir and drop by teaspoonfuls on waxed paper.
Blend lemon juice, egg yolks and Eagle Brand milk. Pour into graham cracker crust. Beat egg whites stiff. Blend in sugar. Mix well and put on pie. Brown in 350° oven. Refrigerate.
Brown ground beef. Drain. Mix roast beef and ground beef together. Put in Manwich and barbecue sauce. Heat for a few minutes with continued stirring.
In a blender, combine the yogurt, orange juice and banana; cover and process until smooth. Pour into popsicle trays or pour into small plastic disposable cups and insert popsicle sticks. Freeze until firm, about 5 hours or overnight. Makes 6 servings.
Separate cauliflower into flowerets and cook in salted water until tender. Place in a shallow baking dish. Thaw soup and pour over cauliflower. Sprinkle with cheese and dot with butter. Bake at 350° for 30 minutes.
Cook and cream potatoes. Put potatoes in casserole and using a spoon, hollow out hole in center about the size of a saucer. Brown hamburger with onion; drain. Fill hole in potatoes with hamburger. Cover the top with grated cheese. Place in oven until cheese melts.
Bake brownies as directed on package. Allow to cool completely. Crumble into bottom of clear glass bowl. In a large Ziploc bag, crush candy bars. Sprinkle over brownies; do not mix. Prepare mousse as directed on package except increase milk by 1/2 of amount called for on package. Pour over brownie-candy bar mixture. Do not mix but make slits in mixture so that mousse can seep to bottom of bowl. Spread nondairy whipped topping over mousse. Cover with plastic wrap and chill 24 hours before serving. Yields 8 to 12 servings.
In a large bowl, combine cake mix, margarine, eggs, and water; mix well. Add chocolate pieces; dough will be stiff. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 3 1/2 dozen.
Brown pepper and onion in 2 tablespoons butter for 5 minutes. Add flour, salt, paprika and mustard; stir until blended. Add milk; stir until thick. Brown bread crumbs in 1 tablespoon butter; add crumbs, corn and egg to onion and pepper mixture. Bake in buttered dish for 20 to 30 minutes at 400°.
Mix altogether. Put in unbaked pie crust. Sprinkle on top 1/2 cup sugar and 1 teaspoon cinnamon. Bake at 350° for 45 minutes.
Mix peanut butter and sugar until crumbly; put in bottom of crust. Save some for pie topping.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder in an ungreased rectangular baking dish (13 x 9-inch). Mix Bisquick and milk; pour evenly over soup mixture. Bake 27 to 30 minutes or until golden brown. Makes 8 to 10 servings.
Sprinkle the ice water over mixture, then toss with a fork. Roll out 1/8-inch thick on lightly floured surface. For cream pies, bake crust 10 minutes at 450°. Be sure to prick dough all over to prevent air bubbles.
Mix oats, flour and sugar. Add margarine and stir until mixture is crumbly. Place half the mixture in well greased 8 x 8-inch pan and cover with cranberry sauce. Top with the balance of the oat mixture. Bake in a 350° oven for 45 minutes. Serve warm, topped with whipped cream.
Mix all ingredients in crock-pot. Cook overnight and it will be ready at lunch. Serve with cornbread.
Use large jars. Cut up 2 cloves garlic; place in bottom of jar. Clean and cut peppers (wear gloves). Pack firmly in jars. Add 1 teaspoon oregano and 1 teaspoon salt (plain not iodized) and 1/4 cup oil. Pour 1 cup distilled white vinegar and add the rest with boiled (cooled) water until jar is filled to top. Seal bottles up good and set them upside down for one day. Season for two weeks before opening.
Unwrap caramels and place in microwave-proof bowl. Add the can of milk; microwave on High 2 minutes. Stir; microwave 1 1/2 minutes. Continue until completely melted. Dip each marshmallow in caramel mixture, then roll in Rice Krispies. Place on wax paper lined cookie sheet. Put in freezer for a few minutes to set.
Mix cake mix, melted butter and 1 egg. Press into 9 x 13-inch cake pan. Sprinkle nuts on top and press into batter with the back of a spoon.
Combine first three ingredients and cream together. Add eggs, one at a time and blend each time. Beat last four ingredients alternately beginning and ending with flour. Bake at 325° for 1 hour and 45 minutes.
Brown the ground beef and onion with salt and pepper, then add and simmer the remaining ingredients.
Mix the margarine, syrup, eggs, sugar, chocolate chips and pecans. Blend well. Pour into unbaked pie shell. Bake at 350° for about 50 minutes.
In large skillet, melt butter and saute onion, pepper and garlic until soft. Add squash; cook briefly before stirring in tomatoes, corn and seasonings. Pour into buttered 3-quart casserole dish and add water. Bake covered at 350° for 1 hour.
Soak crumbs in milk; beat eggs. Add sugar, salt, nutmeg, vanilla and raisins. Mix with bread mixture. Pour into greased baking dish. Set in pan of hot water and bake for 1 hour in 350° oven. Knife inserted must come out clean.
In small bowl add Lawry's seasoned salt and Lea & Perrins Worcestershire sauce to melted margarine. Mix well. Pour Chex cereals, nuts and pretzels into large bag. Pour margarine mixture over cereal in bag. Shake bag until evenly coated. Preheat oven to 250°. Bake 1 hour, stirring every 15 minutes. Cool and store in tight container.
Place caramels, milk and butter in 1-quart casserole. Heat in microwave on medium-high for 4-5 minutes or until caramels are melted. Arrange pecan halves in groups of three on a buttered baking sheet. Spoon about 1 tablespoon warm caramel mixture over each group of pecans. Refrigerate for 30 minutes. Place chocolate morsels in a 2-cup glass measure. Heat on medium-high for 5-6 minutes until melted. Spoon enough chocolate over each caramel to cover. Allow to cool. Remove from baking sheet.
Place meat, milk, bread crumbs and garlic salt in a 9-inch pie pan and mix together thoroughly. Pat mixture evenly on bottom and sides of pan. Spread catsup or tomato paste over meat mixture and arrange mushrooms evenly on top. Cover with shredded Cheddar cheese and sprinkle oregano and Parmesan cheese evenly over all. Bake in a very hot oven at 450° for 20 minutes or until cheese is lightly browned.
Combine first 4 ingredients and boil for 6 minutes. Put remaining ingredients in large bowl; pour hot mixture over ingredients in bowl. Beat until chocolate is all melted; pour into a pan. Let cool. Cover and refrigerate overnight. Remove from refrigerator next morning; cut into squares. Store in tin lined with Handi Wrap.
In a large bowl, combine first 6 ingredients. Stir in potatoes, celery and onions. Cover; chill. Makes 6 cups.
Tear spinach into bite size pieces. Layer spinach, eggs, bacon, green onions and peas in a large deep bowl. Combine with sour cream, mayonnaise (or salad dressing) and seasonings, stirring well. Spoon evenly over peas, sealing to edge of bowl. Sprinkle with cheese, if desired. Cover tightly; chill for 8 hours. Toss gently before serving. Serves 8.
Put pork chops in a baking dish; pour sauerkraut over top of pork chops. Add 1 cup water. Bake until pork chops are tender.
Brown sausage; drain and set aside. In same pan, melt margarine. Add potatoes, onions and green chili. Saute until potatoes are done. Blend milk, eggs, salt and pepper. Add egg mixture and sausage to potatoes. Cook until eggs are done. Serve on warm tortillas with hot sauce.
Cook and rinse macaroni. Drain pineapple and oranges and refrigerate until next day. Cook sugar, flour, eggs, salt and juice from pineapple and oranges. Cook until thick. Mix into macaroni. Let set overnight. Sauce and macaroni will be a solid mass. Break up and add fruit. Fold in Cool Whip.
Put ground beef with tenderizer in pan with oil; fry until cooked. Drain fat and add onion, corn, tomatoes, salt and pepper. Cook until everything is tender.
Combine dressing and sour cream and mix well. Combine noodles and parsley; mix lightly. In 3 1/2-quart serving bowl layer lettuce, cucumber, noodle mixture, celery, tomato and salmon. Serve with dressing mixture. Serves 8 to 10.
Melt chips on low heat and stir in other ingredients. Place spoonfuls on wax paper or silicone mat. Refrigerate.