HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Put in greased casserole. Bake at 350° for 1 hour until bubbly.
Mix and let boil for 5 minutes. Add soda and vanilla. Pour over popped corn. Bake at 350° for 1 hour.
Rinse chicken; pat dry. Cut chicken into bite size pieces. In a large saucepan, stir together broth, beans, mixed vegetables, onion, cavatelli, basil and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Mix cracker crumbs, nuts, brown sugar, butter and cinnamon together. Beat cake mix, water, oil and eggs 2 minutes. Pour 2 1/3 cups batter in pan. Sprinkle 2 cups crumb mixture in pan. Pour remaining batter into pan, then remaining crumbs. Bake at 350° for 45 to 50 minutes in greased and floured 13 x 9 x 2-inch cake pan. Cool; drizzle with glaze.
Cook meat over medium heat for 45 minutes. Add chili powder, salt, paprika, cumin, black pepper and garlic. Stir well and continue to cook for 15 minutes. Add water to cover and stir well; bring back to boil. Stir in cracker meal slowly, stirring constantly, to avoid lumping, to desired thickness.
In large bowl, blend sugar, margarine and chocolate. Add egg, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt. Add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight.
Drain salmon and debone. Reserve juice. Add egg to salmon and mix. Add flour and mix. Add baking powder to 1/4 cup juice and beat until it will foam, pour into salmon mixture and stir, mixing all together. Drop by tablespoon into hot oil. Fry until brown on one side, then turn. May drop by teaspoon making small ones to serve with a toothpick.
Chop cauliflower, olives, green pepper, pimientos and onions. Mix oil, lemon juice, vinegar, salt, sugar and pepper well and pour over cauliflower mixture. Better if refrigerated overnight. Cut down on salt and pepper, if desired.
Melt butter in heavy pot. Add beef and cook until brown. Add onions, cook until tender. Sprinkle with 2 tbsp. of flour, salt and pepper. Mix well, stir into water. Simmer for 3 hours. Combine flour, baking powder and pinch of salt in a bowl, add egg and milk mixture. Mix well. Drop by spoonfuls into stew and cover. Cook for 15 minutes or until dumplings are done.
Combine sugar, milk, syrup and butter in large pot. Cook over low heat until it comes to a boil. Cook until it forms a soft ball when small bit dropped in cold water. Turn heat off. Add peanut butter and vanilla. Mix well and pour into greased pans. Let set overnight or until firm.
Cook onions and green pepper with margarine in frying pan for 5 minutes. Add meat and allow to brown, stirring often. Add tomatoes, corn, soup, sugar and salt. Simmer for 15 minutes. Stir in flour and water. Cook a few minutes and serve.
Mix in large Tupperware bowl; you can store in it and use whenever you want. Fill muffin tins half full. Bake in a 400° oven for 10 minutes.
Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
Peel and boil potatoes. Drain. Add onion, sour cream, soup and cheese. Mix well. Place in large baking dish and top with crumbled corn flakes. Pour margarine on top. Bake at 350° for 1 hour.
Brown meat and drain. Stir with seasoning, water, corn, green peppers and tomato sauce. Pour into 2-quart casserole dish. In separate bowl, prepare corn muffins and add 1/2 can onion rings. Spoon corn muffin mix around outer edge of casserole. Bake at 400° for 20 minutes. Top corn bread with cheese and remainder of onions. Bake 20 or 30 minutes.
Beat pudding mix and milk until smooth. Add canned milk, sour cream, vanilla and Cool Whip. Mix until smooth. In dish, layer vanilla wafers, bananas and pudding mix. Refrigerate for several hours.
Remove paper from chocolate kisses. Preheat oven to 375°. In a large bowl, soften butter to room temperature. At medium speed, beat butter, sugar and vanilla until light and fluffy. At low speed, beat in flour and nuts until well combined. Divide dough into 40 equal parts. Shape each around chocolate kiss, covering completely. Place on ungreased cookie sheet in 375° oven for 12 minutes. They do not brown. Let stand 1 minute. Remove to rack, cool slightly and roll in confectioners sugar. When cool, re-roll in sugar.
Combine all ingredients in a bowl; toss well. Cover and chill 3 hours. Yields 6 servings.
Put all ingredients, except pecans and vanilla in pan. When mixture begins to boil, time for 3 minutes. Remove from heat. Add pecans and vanilla. Beat by hand until thick enough to drop by teaspoonfuls onto waxed paper.
Preheat oven to 375°. Place steak on square of heavy-duty foil; sprinkle both sides of steak with beef-mushroom mix. Wrap up foil, sealing edges airtight. Place on shallow baking pan and bake 1 hour or until tender when pierced with fork. Serves 4.
Cut the potatoes as you would for potato salad. Put in a baking pan and fix a cheese sauce. Use about 1/2 block of Velveeta cheese and about 1 cup of potato juice saved from cooking the potatoes. Chop up corned beef. Combine with the cheese sauce and pour over the potatoes. Bake for about 25 minutes.
Combine beans in bowl and mix. Add dressing; beat and pour vegetables. Let stand in refrigerator overnight. Will keep up to 2 weeks.
Store in tight container. To serve, fill cup half full of mixture. Pour hot water over to fill cup, stir and serve. Add marshmallows, if desired. Can be stored several months.
Mix together gelatin, pecans, coconut, condensed (not evaporated) milk and vanilla. Shape mixture into strawberries. Chill at least one hour. Roll chilled berries in sugar crystals. Add food coloring to almonds to tint a delicate green. Use for leaves and stems of berries. Store in cool place. Makes about 48 strawberries, depending on size, or 1 pound 3 ounces.
Boil pork chops and remove from broth. Let cool. Remove bone and fat. Cut in very small pieces.
Mix all ingredients, except spaghetti sauce. Oil a 9 x 13-inch baking dish. With oiled hands, form meat mixture into 1-inch balls. Place in baking dish and bake at 350° for about 30 minutes or until cooked. Meanwhile, heat sauce in large saucepan. Add cooked meatballs and toss to coat.
Place macaroni in casserole dish. Combine cheese, mayonnaise, pimento, soup and onion. Pour over macaroni; be sure macaroni is covered so as not to dry out. Top with cracker crumbs and bake at 350° until bubbly.
Pour mixture over ribs, brisket, chicken, pork chops, etc. Mighty fine eaten!
Place sugar and Karo syrup in a large saucepan and bring just to a boil. Remove from heat and stir in peanut butter until melted. Add the Rice Krispies and lightly pat into greased 9 x 13-inch pan. In the microwave, melt the butterscotch chips and spread over Rice Krispies mixture. Let topping harden and then cut into squares.
Boil potatoes until cooked, then add pickles, onion, pickle juice, Miracle Whip. Mix well together, then spread fried onions over top and lastly, around the edge of bowl. Pour Catalina dressing over.
Mix all ingredients except nuts and form a ball. It may need to be refrigerated before forming into a ball. Once ball is set, roll in nuts to cover. Chill until firm. Serve with crackers.
Preheat oven to 350°. Grease and flour Bundt pan or spray with Baker's Joy, a vegetable oil and flour mixture. Put all ingredients in large bowl and stir with wooden spoon until well mixed. Mixture does not require beating. Pour into pan and bake for 1 hour and 15 minutes. After baking, place pan on cooling rack and let set for 10 minutes. Invert cake from pan onto cooling rack to finish cooling process. Needs no frosting. May be eaten from hand.
Chill milk until very icy; whip until thick. Add sugar, lemon juice and lemon peel; mix. Crush vanilla wafers over bottom of 9 1/2 x 11-inch pan. Pour snow pudding over them. Top with remaining crumbs. Chill until firm.
Cook macaroni as directed on package; drain. Rinse with cold water; drain. Mix mayonnaise, onion, salt and pepper. Toss with macaroni, chicken and cucumber. Cover and refrigerate about 2 hours or until chilled. Makes 4 servings.
Cut meat across the grain into 3/4-inch slices. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms. In same skillet, brown meat. Reserving 2/3 cup broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through. Cook noodles as directed; drain. Toss with three tablespoons butter. Serve with stroganoff.
Preheat oven to 400°. In resealable plastic bag, combine cheese, crumbs and paprika; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet. Bake until chicken is cooked through, 20 to 25 minutes.
Place chicken in baking pan; cover. Bake at 350° for 30 minutes. Mix A.1. sauce, tomato sauce, brown sugar and oil. Place hot chicken on charcoal grill; cook until almost done, turning and basting with butter. Cook for 10 minutes longer basting with tomato sauce mixture. Yields 4 to 6 servings.
Fill parfait glasses with the berries. Mix together the wine, Amaretto and maple syrup and pour over the berries. Sprinkle with chopped, sliced almonds and enjoy this wonderful dessert.
Mix cream cheese and sugar until soft. Add Cool Whip and mix until smooth. Pour into pie crust. Top with cherry pie filling. Chill 1 hour.
Empty beans into casserole dish. Combine all ingredients and mix together. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease the bottom only of a 13 x 9 x 2-inch baking pan. Combine brownie mixes, eggs, oil and water in a large mixing bowl. Blend well. Fold in white chocolate and walnuts. Spread batter into prepared pan. Bake 26 to 28 minutes. Remove from oven and sprinkle chocolate morsels over hot brownies. Return to oven for 1 minute. Remove from oven and spread softened morsels evenly over brownies. Cool on wire rack before cutting. Brownies freeze well. Sprinkle with white chocolate shavings, if desired. Makes 48 triangles made from 24 (2-inch) squares.
Boil water and raisins together until 1 cup remains; let cool. Add to juice and raisins with 1/2 cup salad oil and 1 egg. slightly beaten. Add nuts if desired. Spread on large cookie sheet with sides (grease cookie sheet). Bake at 325° for 15 to 20 minutes. Ice with icing and cut in squares.
Into the drained corn, stir the flour, salt, sugar and butter. Beat eggs. Pour into milk. Stir this mixture into corn. Bake slowly 40 to 45 minutes at 375°. Stir from bottom 3 times.
Stir together flour, baking soda and spices. Beat butter and sugar until fluffy. Beat in eggs, one at a time. Combine buttermilk and apple butter. Add alternately with the flour mixture, mixing well after each addition. Pour into 2 greased 9-inch round pans. Bake at 350° for 35 to 40 minutes. Remove from pan. Cool thoroughly on cake rack. Frost cooled cake with Buttercream Frosting.
Sift the flour, sugar and salt. Put the margarine, water and cocoa in a saucepan; heat to boiling. Pour over flour mixture and mix. Beat the eggs. Add the soda, buttermilk and vanilla, then add to cocoa mixture. Pour onto greased cookie sheet; bake for 20 to 25 minutes at 350°.
In a glass pie plate, spread cream cheese on bottom. Top with Mexe-beans and spread grated cheese on top. Bake at 350° until cheese melts or heat in microwave oven until cheese melts. (All spices are in the Mexe-beans. Simple and great!)
Grate or chop onions and pickle; add parsley and salad dressing and mix well. Add lemon juice if desired. Chill. Makes 2 cups.
Mix first 7 ingredients together well. Dissolve the soda in 1/8 cup hot water. Add and beat into mixture. Add the self-rising flour and beat well. Add 1 cup hot water and beat well. Batter is thin. Bake in a 9 x 13 greased and floured pan at 350° for 30 to 40 minutes. Serve with Lemon Sauce.
Line bottom and sides of 9-inch spring-form pan with ladyfingers. In large bowl, combine Ricotta cheese, cream cheese, sugar, Espresso powder, vanilla and 3 teaspoons cocoa powder. Beat at medium speed with electric mixer until well blended. Carefully spoon mix into prepared pan. Refrigerate at least 3 hours or overnight.
Beat eggs, milk, sugar, raisins and vanilla in medium mixing bowl. Cook 1 1/2 cups rice in medium saucepan. When done, drain. Then combine all ingredients in medium baking dish. Top with cinnamon. Bake at 325° for 50 minutes with pan of water under your baking dish.
Clean dry beans. Cook in Dutch oven or crock-pot. Add 1 onion and salt. Cook until beans are tender. Mash beans. Place chips on your plate. Top with hot cooked beans, then cheese. Add other ingredients on top as you choose.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins and place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 or 5 dozen.
Layer ingredients in a 3-quart baking dish in this order: rice, corn and its liquid, 1 teaspoon salt, 1/8 teaspoon pepper, 1 can tomato sauce, 1/2 cup water, onion, ground beef, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 can tomato sauce and 1/4 cup water. Cover with bacon. Cover casserole and bake at 350° for 1 hour. Uncover and continue to bake for 10 to 20 minutes or until the bacon is crisp.
Heat corn syrup and sugar on stove until boiling. Remove from stove. Add peanut butter. Stir in Rice Krispies. Spread in a buttered 13 x 9 x 2-inch pan.
Slice carrots and boil until tender; drain. Mix all ingredients well. Pour over cooked carrots. Cover. Refrigerate overnight. Keeps fresh for two weeks in refrigerator.
Mix milk, pineapple and lemon juice. Fold in whipped topping. Pour into crust. Chill. Makes 8 servings.
Melt butter in medium size baking dish. Mix flour, 1 cup sugar, baking powder and milk together. Pour into baking dish. Spoon cherry pie filling over batter. Sprinkle with remaining 3/4 cup sugar. Bake at 350° for 20 to 30 minutes. Serve plain or with whipped cream or ice cream.
Mix Italian dressing, brown sugar, soy sauce and ground ginger. Pour over flank steak and marinate 3 to 24 hours. Grill steak, uncovered, over medium coals or broil 3-inches from heat for 12 to 14 minutes, turning once. Serves 4 to 6 people.
Mix to taste. Serve in punch bowl. Float ice ring on top. Can use any red wine you like. Makes 1 gallon.
Mix flour, corn meal, salt and baking powder. Add 1 c. milk and egg yolk, Stir until smooth and add remaining milk. Fold in stiffly beaten egg whites. Have waffle iron smoking hot.
Add all ingredients in a heavy saucepan. Cook on medium heat until it plops! Pour into baked pie shell. Top with meringue or Cool Whip.
Gradually work bouillon mixture into cream cheese. Add Beau Monde and onions. Just before serving, add mayonnaise, if necessary. Place in refrigerator. Add 1 small can shrimp or 1 can crabmeat or 1 small can deviled ham.
Combine flour and corn meal; add eggs, corn oil and milk to dry ingredients. Blend well. Add the other ingredients and stir well. Pour into greased cast-iron skillet and bake at 250° for 1 hour or until golden brown.
Beat the cream cheese until creamy. Add lemonade and condensed milk. Mix until well blended. Fold in 3/4 of Cool Whip and 2/3 of pie filling. Spread into cracker crusts. Chill for 1 hour. Garnish with reserved Cool Whip and pie filling. Makes 2 pies.
Mix together the first 10 ingredients and pour into 9 x 13-inch baking dish. Mix the last four ingredients together and pour over potato mixture for the topping. Bake for 25 minutes at 350°.
Mix together in large bowl the coffee, apricot nectar and milk. Add the ice cream and beat until smooth. Pour into chilled glasses. Makes 2 servings.
Heat 1 tablespoon fat in a small skillet. Break eggs into a bowl and beat well. Add to skillet and cook omelet fashion. Break eggs into small pieces and set aside. In a large skillet heat remaining 3 tablespoons fat. Add scallions and celery, stir-fry. Add pork and fry briefly. Stir in peas, then add the rice, stirring rapidly. Add 1 tablespoon soy sauce, mixing well, then add eggs. Cook and stir until everything is heated through.
Mix dry jello with cottage cheese. Pour in fruit cocktail and Cool Whip. Mix well. Pour in dish and refrigerate for 1 hour.
Mix sugar, milk and oleo and cook 5 minutes. Add soda and peanuts. Cook until thick. Spread on cake layers.
In the top of a double boiler, combine cornstarch, sugar and salt. Add water. Cook until thick, stirring constantly. Cover and place over boiling water for 10 minutes. Beat egg yolks slightly; add a little hot mixture. Stir and pour back into pan. Cook for 2 minutes more, stirring constantly. Remove from heat. Add lemon juice, butter and grated peel. Cool to room temperature. Do not stir. Pour into baked, cool shell.
Mix all ingredients together and bake in a casserole dish at 350° for 20 minutes or until cheese melts.
Cook noodles by directions and drain. Saute onion in butter until soft. Add meat. Cook until brown. Add peppers, tomato sauce, corn, chili powder and salt. Combine meat mixture with noodles in a large baking dish. Top with cheese; cover. Bake at 350° for 1 hour. Yields 10 servings.
Crush wafers and add butter; mix well. Press into 9-inch pie plate.	Cover with soft coffee ice cream. Put into freezer until ice	cream is firm. Top with cold fudge sauce (place in freezer for a short time to make spreading easier). Store in freezer 10 hours. Slice pie into 8 portions. Top with whipped cream and slivered almonds. Serve on a chilled plate and with a chilled fork.
In large bowl, mix dry ingredients. In separate bowl, mix butter and sugar until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture. Shape dough in 1-inch balls. Place on ungreased cookie sheet. Press thumb in center of each cookie for drained cherry.
Mix all together. Place in casserole. Bake in a 350° oven for 1 hour.
Sift flour and next six ingredients. Cream butter in bowl and beat in sugar until well blended. Add beaten eggs, apples and sifted ingredients. Stir enough to blend. Pour into greased mold or 9 x 13-inch loaf pan. Bake 50 to 60 minutes at 350°.
Mix together flour, sugar, baking powder, raisins and caraway seed. Add egg, milk and shortening; bake in loaf pan for 1 hour at 350°.
Slice cauliflower and broccoli into tiny bite size pieces. Dice celery. Thaw peas and add.
Mix all ingredients in a saucepan. Slowly bring to a boil, stirring occasionally. Boil a few minutes. Whip 1 cup heavy cream; add sugar and vanilla to taste. Fold into tapioca mixture. Cool Whip can be added instead of cream.
Cook beef and onions until meat loses pink color; drain. Add remaining ingredients. Cook at 325° for 1 to 1 1/2 hours or cook on low heat in slow cooker (crock-pot) for 8 to 10 hours.
Put your peaches in the bottom of baking dish. Mix all other ingredients and pour on top. Bake at 350 degrees for 30 minutes. Melt butter on bottom of pan.
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth. Stir in egg. Cook, stirring constantly, until bubbles appear on surface. Remove from heat and scrape into blender. Add vanilla to blender. Blend at high speed for 1 minute. Pour into 4 dessert cups, dividing equally. Chill at least 2 hours or until ready to serve. Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
Mix all ingredients together until smooth. Melt a pat of butter in each muffin tin. Drop mixture into muffin tins and bake at 350° until golden brown. Yield, 9 rolls.
Combine all ingredients. Cover bowl and chill 8 to 10 hours. Serve with Fritos or tostado chips.
Drain spaghetti well. Add vegetables and dressings. Sprinkle with Salad Supreme. Toss and refrigerate.
Brown ground beef and drain thoroughly. Combine remaining ingredients, except cheese, in crock-pot. Add beef. Add water until crock-pot is 2/3 full. Cook on low at least 5 hours. Top with grated cheese and serve with corn muffins. Yield: 6 servings.
Combine flour, butter and sour cream in bowl and mix. Divide into 2 portions, wrap and chill. Roll out 1 portion at a time to 12 x 6-inch rectangle. Sprinkle each with seasoned salt and pepper. Sprinkle each with 3/4 cup shredded Cheddar cheese.
In large saucepan, combine soup, cream, milk and nutmeg; stir to combine. Heat slowly just to boiling, about 10 minutes. Add sherry and crabmeat, stirring; heat until thoroughly hot. Do not boil. Serve in individual soup cups. Sprinkle top of each with a little nutmeg. Makes 24 (1/2-cup) servings.
Brown pork chops lightly. Put rice in casserole, add pork chops on top. Mix water and consomme. Pour over the ingredients. Bake in oven at 350° for 1 hour. You can put a slice of onion, tomato or green pepper on top before baking.
Combine butter or margarine, sugar and curry powder; bring to boil. Drain fruit. Arrange in 2-quart baking dish. Pour hot sauce over it. Garnish with cherries. Bake at 325° for about 40 minutes.
Cook onions in butter until lightly browned. Add broth and Worcestershire sauce. Bring to boil; season with salt and pepper. Sprinkle toast with Parmesan cheese. Pour soup into bowls. Float toast. For a gourmet touch, place in preheated broiler a few seconds, until cheese is lightly browned. Makes 4 to 6 servings.
Press crescent roll dough out on cookie sheet to cover it. Cook until brown, 12 to 14 minutes. Cool. Mix cream cheese, dry dip mix and sour cream and spread over pastry. Chop vegetables in small pieces and sprinkle over pizza. Cut in squares after refrigerated.
In a medium bowl, combine sugar, cornstarch and 1/2 cup water. Cook on High in microwave oven for 2 minutes or until mixture boils for one minute. Mixture should be thick; stir. Stir in blueberries; cook on High for 3 minutes, stirring once. Pour into crust. Frozen blueberries work well also.
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough, beating well. Brush lightly with soft shortening. Cover; let rise in warm place until double, about 1 1/2 to 2 hours. Divide dough in half, then divide each half into about 12 equal pieces. Place in greased muffin pans. Cover and let rise in warm place until double. Bake at 375° until brown, about 20 minutes.
Mix together the avocados, salt, pepper and lemon juice. Mix the sour cream, taco seasoning mix and mayonnaise or salad dressing. Mix the green onion, black olives and tomatoes. In a 13 x 9 x 2-inch dish, layer each each of the following: bean dip, avocado mix, sour cream mix, green onion mix and top with the cheese. Serve with Fritos or taco chips. Makes a lot and keeps well.
Combine all ingredients. Mix thoroughly. Pour into casserole dish. Bake at 350° for 20 to 25 minutes.
Mix first 4 ingredients together (do not follow cake mix directions). Bake at 350° for 30 to 35 minutes.
About 1 hour before serving, in saucepot, cook spaghetti as label directs, drain and return to saucepot. Meanwhile, over medium heat, in a 2-quart saucepan in oleo, cook onion until tender. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon and salt. Cook, stirring until mixture is slightly thickened. Remove from heat and stir in cheese. Tear bread into crumbs. Add to 3 tablespoons melted oleo. Preheat oven to 350°. Add sauce mixture and turkey to spaghetti. Spoon into 12 x 8-inch baking dish. Top with bread crumbs. Bake 20 to 30 minutes. Makes 6 servings.
In a small saucepan, combine water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener and pumpkin pie spice. Chill until partially set (the consistency of unbeaten egg whites). Fold in whipped topping. Spoon into individual dessert dishes. Chill for 1 to 3 hours or until firm. Makes 4 (1/3 cup) servings.