HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in a large bowl, including the juice from fruit cocktail. Stir until well blended, then pour into buttered and floured large tube pan. Bake at 325° for 2 hours or until dry when tested. I sprinkle top with powdered sugar. You can make a thin icing, if you prefer.
Grill or broil chicken and cut into bite sized pieces. Set aside. Cook pasta per package directions and drain. Melt butter. Add milk, egg and cheeses. Cook until melted. Add pasta, chicken and seasonings to taste.
Press crescent rolls in jelly roll pan (11 x 15-inch). Bake and cool. Mix cream cheese, Hidden Valley dressing mix and mayonnaise with a mixer until smooth. Spread on dough. Sprinkle vegetables on cream cheese mix. Press in lightly. Sprinkle on Cheddar cheese and refrigerate.
Brown sausage and drain. Cool. Add cheese, biscuit mix and water. Mix until just blended. Roll into 1-inch balls. Place on greased cookie sheets. Bake at 400° for 12 to 15 minutes.
Cream sugar and margarine; add dry ingredients. Then fold in corn flakes and nuts. Roll in balls and bake 10 to 15 minutes at 350°.
Lay 8 slices of sandwich bread in a well-greased glass baking dish. Put ham or Canadian bacon on bread. Add slices of cheese. Top with other slices of bread. Beat eggs with milk; add dry mustard and salt. Pour over sandwiches and let stand overnight in fridge. Sprinkle with corn flakes or Special K, mixed with butter. Bake 1 hour at 350°.
Beat cream cheese and mayonnaise together. Stir in pineapple, dates and nuts. Cover and refrigerate up to 48 hours. Serve with apple wedges. Makes 2 cups. Also good with pears.
Form into a ball. Chill for 30 minutes. Sprinkle heavy (roll ball in dressing mix, then French's seasoned pepper). Serve with cracker of your choice.
Melt margarine; allow to cool. Mix all together and pour into unbaked crust. Bake at 300° for 45 minutes or until set and crust is brown.
In a bowl, Combine the first 8 ingredients and mix well. Serve immediately with chips. Makes 5 cups.
Mix ingredients and put into a 1 1/2-quart casserole dish. Spread crumbs over top and bake 30 minutes at 350°.
Melt butter, coconut and pecans; toast until golden brown. Then cool. Combine cream cheese and milk; beat until smooth. Fold in Cool Whip. Layer 1/4 cream cheese mixture in each pie shell; add a layer of coconut mixture. Drizzle caramel topping over it. (Heat topping in a microwave 30 to 40 seconds in a jar.) Layer until filled; keep in freezer until 15 to 20 minutes before serving.
Clean mushrooms and remove stems. Chop mushroom stems only and onion, saute in butter or margarine. Add crushed crackers (2 rolls) to sauteed mixture, continue stirring over heat. Add shredded cheese a little at a time, continue stirring. When all cheese is melted into mixture, spoon into caps of mushrooms. Bake at 350° on ungreased cookie sheet for 20 minutes or until brown. A great party appetizer, you'll be a hit!
Put salmon in a dish. You may remove bone and skin. Add whipped egg, onion, celery, carrot, butter and crackers. If dry, add a little milk. Blend well. Make into patties. Fry on both sides until brown.
Brown meat and drain. Put in pot and add tomato sauce, water and spices. Cover and simmer, the longer the better. To thicken chili, mix in a jar 1/4 cup of water and flour. Shake to get out lumps. Use as needed.
Cut vegetable into 1/2-inch slices. Pare and sprinkle with salt and pepper. Lay slice upon slice and place a plate upon the top. Let stand about 2 hours. The salt will draw out the bitter flavor. A half hour before serving, wipe each slice dry. Dip in beaten egg, then in cracker dust and saute in hot fat. Put a pan in the oven or other place where it can be kept hot; lay a piece of absorbent paper in the pan and upon it place the slices as they come crisp and brown from the frying pan. Serve on a hot platter with slices overlapping.
To the	milk and margarine, add the powdered sugar and coconut. Chill. Make into balls. Put onto cookie sheet and cool again.
Cream shortening and sugars. Mix in eggs and vanilla. Sift flour, salt and soda. Fold into creamed mixture. Stir in oats and nuts. Roll into balls and place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients. Stir well. Chill 8 hours. Serve with vodka and ice; garnish with dill pickle spears, celery heart stalks, etc.
In Dutch oven, medium heat, heat oil until hot; add beef. Cook and stir until browned on all sides. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer, partially covered, for 1 1/2 hours or until meat and veggies are tender. Makes 6 servings.
Mix ingredients. Spoon into 9-inch graham cracker crust. Refrigerate.
Combine eggs, milk, Flapjax mix, sugar and vanilla in medium bowl; mix until smooth. Heat oil to 375° in heavy skillet. Spoon 1/4 cup batter into funnel, holding finger over funnel opening. Release batter into hot oil in spiral, starting from center. Fry until golden brown on both sides; drain on paper towel. Repeat with remaining batter. Sprinkle generously with confectioners sugar. Serve warm. Yield: 10 servings.
Mix together; add boneless, skinless chicken breasts. Marinate for the day. Cook chicken on grill or in broiler.
Mix flour and melted margarine together in a baking dish. Bake at 325° until golden brown. Let cool. Mix the powdered sugar, 1/2 of the Cool Whip and cream cheese together. Spread over crust. Mix chocolate pudding as directed on package. Spread over last layer. Spread remaining Cool Whip on top. Sprinkle chocolate chips or nuts on top. Cool and serve. A very good and simple recipe.
Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Makes 3 dozen.
Mix together eggs, cornbread mix and milk and set aside. Pour half cornbread mixture in sheet pan. Mix remaining ingredients and pour in pan. Pour remaining cornbread mixture in top. Bake at 350° until brown.
Beat butter, sugar and cocoa together until they are thoroughly blended. Add oatmeal, vanilla and milk. Mix thoroughly. Roll into balls about 2 cm diameter. Roll in powdered sugar. Chill in refrigerator about 1 hour. Makes about 80 cookies.
Combine pumpkin, marshmallows, cinnamon and salt in top of double boiler. Stir constantly until marshmallows are melted. Remove from heat and chill thoroughly. Whip cream. Beat pumpkin mixture until fluffy, then fold in whipped cream. Pour into baked pie shell and refrigerate.
Prepare little meatballs and fry until brown. Boil escarole. Next run it under cold water and strain. Chop escarole into small pieces. Add meatballs and escarole to broth and cook for 10 to 15 minutes. Beat eggs and add Parmesan cheese. Add egg mixture to broth. Cover and simmer for 10 to 20 minutes. Stir and simmer 5 to 10 minutes.
Brown the meat in oil or butter. Add the onions and fry until the onions are translucent.
Put chicken in an oblong pan. Mix ingredients. Pour over chicken. Bake at 350° for 1 hour.
Arrange biscuits in ungreased 9-inch square pan. Mix remaining ingredients in bowl and pour over biscuits. Bake at 400° for 25 to 30 minutes.
Cream butter.	Add sugars, egg, flour, soda, salt and vanilla. Mix, roll and chill (can freeze). Slice. Bake at 400° for 8 to 10 minutes or until light brown. (May be cut in any size or shape.)
Preheat oven to 325°. Butter a large casserole. Wash and remove excess fat from chops and dry. Peel and slice potatoes 1/8 to 1/4-inch; layer on bottom of casserole. Sprinkle with flour, butter dabs, salt, pepper, garlic and onion powders. Cover with Velveeta slices. Top cheese with pork chops; season again. Layer remaining potatoes; repeat ingredients, layering as before. Top with more cheese slices. Add most of the milk to casserole to bake 1 1/4 hours. Halfway through, bring pork chops to top for browning. Stir potatoes; add more milk for au gratin consistency. Serves 4 to 6.
Mix all ingredients together and pour into a well-greased casserole. Bake 30 minutes at 350 degrees. Serves 6 to 8.
Cook the corn on the cob for 20 minutes. Remove corn from cob. Cook all ingredients together about 30 minutes. Put in jars. Heat in water bath and seal.
Blend together. Pack into a small bowl or mold and chill for 2 hours or until firm. Invert on a serving platter and surround with crackers or wedges of pita bread. For variety, replace chili sauce with one of the following: well-drained relish, soy sauce or salad dressing. Whatever you add, be sure basic cheese and tuna mixture remains thick enough to firm by chilling.
In small bowl, add Lawry's seasoned salt and Worcestershire sauce to melted margarine; mix well. Pour Chex cereals, nuts and pretzels into large resealable plastic bag. Pour margarine mixture over cereal mixture inside bag. Seal top securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in resealable plastic bag or airtight container. Makes 9 cups.
Thaw strawberries. Mix all ingredients except pecans with an electric mixer. Fold in nuts. Line muffin pans with paper baking cups. Bake at 350° for 22 to 25 minutes. Use toothpick test for doneness. Makes approximately 15 average sized muffins.
Cut the vegetables. Place in a large pot with 2 cups of water. Broil for at least 30 minutes. Add the 4 cans of tomato sauce. Fry the pound of beef. Add the beef to the pot. Cook for 30 minutes. Serve while hot.
In saucepan, bring water and sugar to a boil; remove from heat. Add tea bags and brew for 1 1/2 minutes, dunking bags occasionally. Remove tea bags and chill. In a blender, process all ingredients at high speed until blended. Pour into frosty glass. Garnish, if desired with whipped cream and mint twigs and serve.
Cream eggs, oil and sugar; add pineapple and zucchini. Then add dry ingredients. I sometimes add more flour (up to 1/2 cup). Add nuts and raisins last. I like a stiff batter, so if it's too soft or runny, add more flour. Prepare bread pans (I line the bottom and sides with wax paper). Bake at 350° for 1 hour. Makes 2 "fat" or 3 "skinny" loaves of bread.
Sift flour, soda and salt. Mash bananas. Add cream, sugar, eggs, flavoring and butter. Blend. Add nuts. Pour over flour mixture and beat. Bake for 1 hour at 350°.
Heat the first 2 ingredients until sugar and Karo syrup are clear. Remove from heat. Mix in the peanut butter and Rice Krispies. Spread in greased 9 x 12-inch pan. May be iced with chocolate frosting. Cut while warm.
Mix the sour cream, mayo and taco mix. Place on a large platter or glass baking dish, layer by layer.
Combine all ingredients and mix well. Cover and chill at least 2 hours before serving.
Preheat oven to 350°. Oil a 1-quart loaf pan. Combine the tuna, saltines, margarine, eggs, onion, green pepper, Worcestershire sauce and juice. Mix well (use food processor if you wish). Press into loaf pan and bake for about 35 minutes. Serves 4.
Combine sugar, eggs and vinegar and cook over hot water until thick. Set aside to cool. Mix remaining ingredients, folding in whipped cream last. Fold entire mixture into cool custard. Pour into molds or Pyrex dish. Refrigerate until entirely cold. Cut into squares.
Crumble ground beef in 2-quart (12 x 7-inch) glass baking dish. Cover with glass lid or plastic wrap. Microwave on High for 5 minutes. Drain and stir in salt, spaghetti mix, tomato sauce and mushrooms. Mix well.
Shred lettuce into bowl. Add onion, eggs, and tuna. Mix some salad dressing with sugar and vinegar. Add a little milk; pour over salad. Mix well; serve with fried potatoes.
Soften yeast in sugar and water. Add shortening, salt and 1/2 of the flour. Use mixer and beat well. Add rest of flour. Scrape sides of bowl and cover; let rise 30 minutes. Stir well with spoon and pour into greased pan. Let rise for about 30 to 45 minutes. Bake at 375° for 45 to 50 minutes.
Put all ingredients in large plastic bag; shake until potatoes are evenly coated. Empty into shallow baking pan. Bake at 450° for 40 minutes, stirring occasionally, until potatoes are tender and golden brown. Serves 8.
Put French-style beans, cream of mushroom and chopped onion in microwave for approximately 5 minutes. Take out of microwave and stir these preheated ingredients. Reset microwave 10 minutes or until onion is tender. Top with French fried onions and place in microwave for 3 last minutes and serve. Makes 4 to 6 servings.
Add tomato paste to ground beef mixture. Then onion flakes, salt and Italian seasoning. Press biscuits into muffin pan. Fill with meat mixture. Top with grated cheese. Bake 10 minutes in 400° oven.
Combine all vegetables. Cook vinegar, sugar and soy sauce. Cool and pour over vegetables. Refrigerate.
You know, the large, yellow, oval-shaped vegetable - so named because the fruit separates into spaghetti-like strands. The texture is crunchy and weight watchers may eat unlimited amounts.
Cream margarine and sugar; add 1 egg at a time. Beat well after each egg. Add flour, baking powder, salt and vanilla. Roll out and cut with cookie cutter. Bake at 375 degrees until slightly brown.
In a saucepan, combine 1 cup vinegar, 3/4 cup oil, 2 teaspoons sugar, 1 teaspoon dry mustard, 1 teaspoon celery seed and 1 tablespoon salt; bring to a boil. In a bowl, combine cabbage and onions (sliced). Toss with 7/8 cup sugar. Pour mixture over cabbage and onions. Toss while cooling. Cover and store in refrigerator. Lasts 1 to 2 weeks in refrigerator. It is better after it marinates 24 hours.
Saute onion in margarine. Combine onion, rice and rest of ingredients. Stir until cheese melts. Bake at 350° for 40 minutes.
Mix all ingredients, except potatoes. Pour mixture over potatoes and toss. Chill several hours. Serves 12.
Mix 1 1/2 cups hot water with Jell-O. Cool until slightly thickened. Mix in blender or with eggbeater the Jell-O and yogurt. Pour into pie shell. Top with Cool Whip and appropriate fruits.
Set oven to 350°. Mix dry ingredients: white and brown sugars, soda, salt and cream of tartar. Add butter, oil, egg and vanilla. Beat until fluffy. Add flour and milk. Fold in chocolate chips. Bake on ungreased cookie sheet for 12 to 14 minutes.
Mix together first four ingredients. Gently fold in flour, baking soda, cocoa, salt and food coloring. Pour batter in two well-greased cake pans. Bake at 375° for 20 to 25 minutes. Leave in pan 10 minutes. Frost cake with favorite frosting.
In medium bowl, combine all ingredients. Spoon fruit mixture into individual dishes. Freeze until firm. Remove from freezer about 30 minutes before serving. Garnish if desired. Makes 7 servings, 3 1/2 cups.
Combine 1 cup of the sugar, flour, cornstarch and salt in double boiler. Add boiling water, stirring constantly. Cook until smooth and thick. Cover; cook for 15 minutes. Beat egg yolks with the 1/2 cup sugar. Gradually pour the hot mixture over it. Cook 1 minute longer. Add lemon juice and rind just before removing from heat. Mix well. Cool. Pour into pie shell. Top with meringue of egg whites.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fruit toppings such as canned blueberries, mandarin oranges (drained) or canned cherries.
Cook mushrooms and onion in butter. Add flour and salt and cook until mixture thickens. Remove from heat and add sour cream and cheese. Garnish with paprika. Bake in casserole at 350° for 30 to 35 minutes.
Melt chocolate and butterscotch bits in double boiler. In large pan, combine sugar and syrup. Cook over low heat until just coming to a boil. Stir in peanut butter. Add Rice Krispies. Press into buttered 13 x 9-inch pan. (Use wax paper to press evenly in pan.) Spread melted chocolate over mixture. Refrigerate for 1 hour. Cut into bars. (If sticky, refrigerate longer. If too hard, let stand about 5 minutes.)
Cook shells in boiling salted water according to package directions. Slice ham into slivers; cut broccoli into 1/2-inch pieces.
Mix flour with half of sugar. Add boiling water and cook 15 minutes. Add rest of sugar and beaten egg yolks; cook a few minutes longer. Add butter, vinegar and 1 teaspoon lemon extract, if desired.
In bowl, stir together first 5 ingredients. Stir in water and egg until smooth. Pour corn oil into large skillet to depth of 1/2-inch, filling no more than 1/3 full. Heat over medium heat to 375°. Dip vegetables a few at a time into batter; carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, 2 or 3 minutes or until golden brown and crisp. Drain on paper towel.
Make a layer of crumbs, oysters and soup. Repeat until all is used. Bake at 350° for 30 minutes to 1 hour.
Take equal parts of vegetables. Batter together in corn meal. Fry in oil. Salt and pepper.
Drain and rinse kidney beans. Add remaining ingredients. Mix well. Refrigerate at least 2 hours before serving.
Heat oil in large nonstick skillet on medium high heat. Add chicken. Cook 5 minutes on each side. Remove from skillet. Add soup and water to skillet. Bring to boil. Stir in rice and broccoli. Top with chicken. Cover. Cook on low heat 5 minutes. Stir.
Peel and slice lengthwise carrots. Cook in minimum amount of water until just tender. Do not overcook! Drain and put into a buttered casserole. Mix together the remaining items and pour over carrots. Bake at 350° for 30 minutes. Sprinkle top with paprika and garnish with fresh parsley before serving. Serves 6 to 8.
Mix cooked spaghetti, beaten eggs and Parmesan cheese (bottom layer). Place a layer of Velvetta cheese on top. Mix together cooked hamburger and spaghetti sauce. Pour onto bottom layer. Cover with Mozzarella or Velveeta cheese. Bake, uncovered, at 325° for 45 minutes.
Heat dark Karo, brown sugar and margarine, but do not boil. Pour syrup mixture over cereal and walnuts. Bake at 250° for 1 hour, stirring every 15 minutes. Can substitute peanuts, almonds, etc. for walnuts.
Mix all ingredients together. Pour in oblong buttered dish. Sprinkle crushed cracker crumbs over top and drizzle 3 tablespoons melted oleo over top. Bake at 325° for 1 hour.
Use as much chicken, onion and pepper as you want. Mix all, simmer and serve over rice.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with noodles.
Put water and oleo in saucepan. Let come to rolling boil and foaming. Add vanilla. Remove from stove and add flour. Put in eggs, one at a time. Stir well. Put this mixture on top of strips. Bake at 350° for 1 hour.
Beat the cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon into crust. Top with strawberries. Chill until set.
Beat well in mixer. Chill 1 hour. Form a small ball. Press down with a glass. Dip in sugar. Bake at 350° for 10 minutes.
Sift flour, baking powder, baking soda and salt. Combine shortening and sugar; mix well. Blend in eggs; add milk and vanilla. Blend in sifted dry ingredients; mix well. Add pecans, dates and cherries; mix well. Shape into balls using 1 tablespoon dough for 1 cookie. Roll each ball of dough in cornflakes. Place on greased cookie sheet. Top each cookie with 1/4 cherry. Bake in moderate oven at 375° for 10 to 12 minutes. Do not stack or store until cold. Makes 5 dozen cookies.
Mix oleo, sugar, egg and dates in electric skillet at 300° about 6 minutes until color of dates change, then add Rice Krispies. Cool slightly. Make into balls while warm and roll in coconut or make into 1-inch ball and roll in powdered sugar and slice.
Mix first 5 ingredients in order given. When all is moistened, make a ball. Place on a lightly floured surface. Roll dough 1/4-inch thick; cut with cookie cutter. Bake on ungreased cookie sheet at 350° no longer than 10 minutes (don't let brown).
Grease Bundt pan. Put in rolls. Combine rest of ingredients and pour over rolls. Cover tightly with foil and towel. Let rise at room temperature or overnight in oven. Bake at 350° for 30 minutes.
Blend fruits until smooth. Combine with juice, stirring well. Pour into eight 5-ounce paper cups. Partially freeze. Add popsicle sticks and freeze until firm. Yields 8 servings.
Beat egg and butter together. Sift flour and sugar together. Add to butter and egg mixture with milk. Makes 3 (8-inch) cake layers or 2 (9-inch) layers.
Sift flour with baking powder, spices and soda. Cream shortening and sugar. Add eggs and beat until light and fluffy. Add dry ingredients alternately with soup, mixing until smooth after each addition. Fold in nuts. Pour into greased and floured 10 x 10 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool in pan for 10 to 15 minutes. Remove and cool thoroughly on rack. Frost with cream cheese frosting or your favorite white frosting. Yields 16 servings.
Peel and slice carrots. Boil 6 to 7 minutes. Put in casserole dish. Sprinkle with 1 small onion (chopped). Pour 1/2 stick butter over and mix. Sprinkle with Colby cheese. Top with crushed potato chips. Bake at 350° for 45 minutes. If not ready to eat, cover with foil and keep at 200°. Serves 8.
Put the first 6 ingredients and shake with chicken parts. Melt the margarine in a shallow pan. Lay chicken, skin side down and cook in oven 1/2 hour at 425°. Turn and cook 15 minutes to 1/2 hour longer.
Cream butter; gradually add sugar. Beat well. Add buttermilk, eggs and vanilla. Mix well. Combine flour, baking powder, soda and salt. Add to cream mixture just until blended.
Soften gelatin in cold water. Beat egg yolks. Add 1 cup sugar, lime juice and salt. Cook over hot water, stirring constantly until thickened. Add grated peel and gelatin; stir until gelatin	is dissolved. Tint pale green with coloring; cool. Beat egg whites stiff, but not dry.	Add remaining sugar slowly, beating after each addition. Fold into lime mixture. Pour into baked 9-inch pie shell. Chill until firm.
Slice the apples into a baking dish. Add sugar to taste and the water. Mix together. Combine the 1/2 to 3/4 cup sugar, flour, butter and nuts (if desired) and pour this crumbly mixture over the apples. Bake slowly for at least 1 hour at 300°. Serve hot or cold with whipped topping or ice cream.
Add the boiling water to the Jell-O. Set aside to cool. Whip the very cold evaporated milk and lemon juice until firm. Slowly add the Jell-O mixture to the milk, continuing to whip. When well mixed, place in dish and set in the refrigerator for at least 2 hours.
Saute onion in skillet, sprayed with cooking spray, until the onion is browned. Add rice, tomatoes, pesto sauce and beans. Cook until heated. Serves 4.
Place potatoes in greased 11 3/4 x 7 1/2-inch baking dish. Make a white sauce with margarine, flour, milk and seasonings. Add cheese and onions; stir until cheese is melted. Pour over potatoes. Cover with foil. Bake at 350° for 1 hour.
Chop walnuts fine. Mix all ingredients together well. Shape into 1-inch balls. Roll in powdered sugar. Store in tightly covered container. Makes about 40 balls. Best if stored for several days before using.
Preheat oven to 350°. Combine all ingredients. Place in baking dish and bake for 30 minutes or until browned.
Cook eggplant and onion; drain off water. Add remaining ingredients except cheese; mix well. Pour mixture into a casserole dish. Sprinkle cheese on top. Bake in a 375° oven for 40 minutes.
Cook chuck roast in crock-pot until you can shred the beef. Add the rest of the ingredients and continue cooking in crock-pot for several hours.
Mix together in an ice cream pail and freeze. To serve, fill glass 3/4 full with slush and add 7-Up to fill.
Well-grease ring pan or a loaf pan. Cook 30 to 35 minutes in 350° oven.
Mix first 4 ingredients. Heat until chips are melted. Add Rice Krispies and peanuts. Pour over marshmallow mixture and pat down. Cool before cutting. Easier to cut at room temperature.