HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, shortening and eggs. Add baking powder, salt and flour. Stir in chips and nuts. Bake at 350° for 30 minutes in a 10 x 14-inch pan.
Sift dry ingredients; set aside. Cream together all other ingredients; mix well and add to flour mixture. Add chocolate chips and nuts (optional). Bake in preheated 350° oven for 30 minutes.
Brown ground beef and onion; drain. Stir in chilies and barbecue sauce. Spoon into 10 x 6-inch baking dish.
Mix Tang with Eagle Brand milk. Make sure Tang is dissolved and add sour cream and Cool Whip; mix well. Put in graham cracker pie crust.	Chill 2 to 3 hours.
Bake in oven for 25 to 30 minutes. Serve hot with crackers.
Chop the onions, tomatoes, green peppers and pickles and mix with the cornbread and bacon. Add pickle juice and mayonnaise to taste for the dressing.
In a large saucepan, melt butterscotch flavored morsels and peanut butter over very low heat, stirring constantly until smooth. Stir in cereal. Press half of the mixture in buttered 8 x 8 x 2-inch pan. Chill. Set remaining mixture aside. Melt over hot (not boiling) water the chocolate morsels, sugar, margarine and water, stirring constantly until smooth. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill until firm (1 hour). Yields 25 squares (1 1/2 x 1 1/2-inch).
Boil together 3 minutes the first 8 ingredients. Cool. Sift together the remaining ingredients. Add to first part and bake. Can be used at holiday time for fruit cake. Improves with time. Can be made ahead to season.
Preheat oven to 350°. Stir together dry cake mix, butter and eggs in a mixing bowl. Stir in cereal. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased cookie sheet. bake 8 to 10 minutes until edges are brown. Cool on cookie sheet before moving to a cooling rack.
Sift together in mixing bowl first 5 ingredients. Add next 4 and stir until smooth. Pour into an ungreased 8x8 square pan. Bake at 350° for 35 minutes. Use any glaze or icing but must be iced and served from pan. If quantity is doubled bake in 9x13 pan.
Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes.
Cream butter and sugar. Add eggs and vanilla. Sift the dry ingredients together and add to the butter mixture alternately with the sour cream. Pour half the batter into a buttered tube pan.
Melt butter (2 tablespoons). Add flour and seasonings. Cook over low heat until bubbly. Slowly stir in milk. Heat to boiling. Stir in corn and egg. Pour into casserole dish; sprinkle with crumbs and butter. Bake at 350° for 30 to 35 minutes.
Melt margarine in an 8 x 11-inch Pyrex pan in oven. Combine apples, water and 1 cup sugar in a saucepan. Cook 3 to 4 minutes. Pour apples in pan with margarine. Sprinkle with cinnamon and nutmeg. Mix flour, baking powder, milk and 1 cup sugar. Pour over apples. Sprinkle with brown sugar and bake at 350° for 45 minutes.
Brown meat, onions and bell peppers in skillet. Drain excess fat. Add rice and diced cooked potatoes. Simmer for 20 minutes.
Chop raisins and walnuts finely. Melt chocolate. Blend together butter, sugar and vanilla until fluffy. Stir in raisins, nuts and chocolate. Mix until well blended.
Brown and drain sausage. Beat eggs with milk, mustard and salt. Cube bread and layer with sausage and cheese in a 9 x 13-inch baking pan. Pour egg mixture over layers; cover with foil and refrigerate overnight. Bake 45 minutes at 350° (20 minutes with foil on and 25 minutes with foil off). Do not overbake.
In a skillet, saute celery and onion in butter until crisp-tender, about 5 minutes. Stir in apple. Cover and simmer for 3 minutes. Sprinkle with flour, curry powder, salt and pepper. Cook for 2 minutes, stirring occasionally. Serve immediately. Yield: 4 servings.
Dissolve cornstarch in 1/2 c. cold water, add rest of ingredients. Cook until thick and pour into baked crust. Use egg whites for meringue. Makes 2 pies.
Saute onions and celery in nonstick skillet sprayed with Pam. Combine flour with 1/2 cup of the broth in a small jar with a lid. Shake until there are no lumps. Add to kettle and slowly add rest of broth and milk. Stir over medium heat until thickened. Add cooked wild rice and chicken. Heat to serving temperature. Makes 6 (1 cup) servings.
Preheat oven to 450°. In 13 x 9-inch baking or roasting pan, blend onion soup mix, butter and pepper sauce. Add potatoes and turn to coat. Bake, stirring occasionally 45 minutes or until potatoes are crisp. Serve with dressing. Makes 4 servings.
Melt together over low heat or on 50% power in microwave the almond bark and peanut butter. In large bowl, mix peanuts, marshmallows and Rice Krispies. Pour melted mixture over and mix all together. Drop by teaspoonfuls onto waxed paper. Refrigerate to set. These freeze well.
Brown ground beef; drain. Add beans with liquid. Add salt and taco seasoning to taste. Simmer 10 minutes. Drain off all liquids and cool. Chill before serving. Gently toss the lettuce, tomatoes, dressing, cheese and chips together. Stir in meat and bean mixture.
Fried Potatoes: Fry potatoes, onion, bell pepper and garlic on medium heat in just enough oil to keep potatoes from sticking (3 to 4 tablespoons of oil): season with salt and pepper.
Mix together all ingredients until dough is formed; drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Dump pineapple and pie filling in bottom of oblong pan. Mix and spread evenly over bottom. Sprinkle dry cake mix evenly over those. Pour melted margarine over cake mix. Sprinkle evenly with coconut and then pecans. Bake at 350° for 1 hour.
With a 2 1/2-inch round cutter, cut a circle from each bread slice. Spread about 2 tablespoons of peanut butter on half of bread rounds; top with remaining bread rounds. Make 2 small indentations on top of sandwiches for "eyes". Using peanut butter as glue, push one raisin into each indentation.
Into greased casserole, put soup and milk. Stir and add rest of ingredients; stir. Store, covered, 3 to 4 hours or overnight in refrigerator. Bake at 350° for 1 hour, uncovering the last 10 minutes to brown.
Preheat oven to 350°. Combine butterscotch morsels and butter; melt over boiling water. Remove from heat. Mix boiling water with baking soda and add to butterscotch mixture. Gradually blend in the remaining ingredients. Drop by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for 10 minutes. Makes 5 dozen cookies.
Mix first 4 ingredients in a large bowl. Pour into a 13 x 9 x 2-inch baking dish. Place mandarin orange segments on top of mixed fruit, being careful not to break the segments. Pour mandarin orange liquid over all fruit. Cover with foil and bake for 1 hour at 350°.
Mix the plain salt with enough water to cover cucumbers. Put a weight on cucumbers to keep under water. Stir every day for 15 days. Remove, wash and slice. Soak overnight in alum water to cover. Rinse 3 times. Cover with vinegar. Let set overnight. Remove cucumbers and throw away the vinegar. Layer cucumbers, sugar and spices in crock. Cover. In a few days enough syrup will be made to cover pickles. Put in jars. Do not have to be sealed.
Mix everything with 1/2 of the tomato soup. Put in loaf pan. Pour rest of tomato soup on top. Sprinkle with Mozzarella cheese. Bake at 350° for 1 hour.
Thaw berries. Mix undrained berries, eggs and oil. Sift dry ingredients into strawberry mixture, reserving about 1/2 cup flour to sprinkle over nuts. Blend thoroughly. Add flour to nuts, coating well. Add to batter. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. If top browns too quickly, cover with tent-shaped aluminum foil. Yield: 2 loaves.
Cream butter and sugar together. Beat eggs and combine with butter mix. Add bananas, beat well. Mix all dry ingredients together and combine to beaten mixture. Add nuts. Grease and flour two loaf pans. Divide mixture between loaf pans and bake at 350 degree for about 45 minutes or until lightly brown and done.
Mix in order given. Spread on greased cookie sheet pan. Makes 2 (10 1/2 x 15 1/2-inch) pans and 1 (8 x 8-inch) pan or something similar. Bake at 350° for 15 minutes.
Melt Velveeta cheese in saucepan; add salsa. Melt together, then add green onion (chopped up). Pour over soft tortillas or chips.
Heat oven to 350°. Mix all ingredients except walnuts. Spoon into 2-quart casserole; sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Mix the first 6 ingredients. Roll into small uniform balls. Chill. Melt the paraffin and the chocolate chips in double boiler. Dip balls in this, kept warm. Chill, then refrigerate to keep for serving.
Break angel food cake in small pieces. Layer in pan. Dissolve jello in hot water. Allow to thicken slightly. Add berries to jello, pour over cake and chill. Mix instant pudding, then whip together with ice cream. Pour this over jello cake. Chill until firm, then cover with Cool Whip. Delicious!
In medium bowl, beat cream cheese until smooth. Stir in mayonnaise, cucumbers, green onions, lemon juice, dill and hot pepper sauce. Cover and chill. Serve with fresh vegetables, crackers or chips.
Combine soup, water and chicken. Add dry rice and 1/2 can French fried onions. Stir to mix. Pour in buttered casserole. Bake at 350° for 45 minutes. Sprinkle remaining onions on top; bake 15 minutes more.
Combine juice, flour and sugar. Put in cheese and pineapple. Put mixture into casserole dish. Mix Ritz crackers and melted butter. Put on top. Bake at 350° for 25 minutes.
Mix all ingredients. Pour into casserole dish, top with more cracker crumbs. Bake at 350° for about 45 minutes.
Grease loaf pans and line bottoms with waxed paper. Use 2 regular pans (9 5/8 x 5 1/2 x 2 3/4-inch) or 6 mini pans (5 1/2 x 3 x 2 1/4-inch).
Mix first 6 ingredients together and let stand until you mix and roll out single pie crust. Fill pie crust and bake 15 to 20 minutes at 425°; turn down temperature to 350° and continue to bake for 25 to 30 minutes or until knife comes out clean.
Melt marshmallows and oleo over low heat, add coloring and cornflakes. Using tablespoon, put some mixture on it. Drop onto waxed paper and dip hands into water and shape into wreaths. Decorate with red hots. Makes about 24 wreaths.
Place meat in an 8 x 12-inch cake pan lined with foil paper (enough to be able to wrap meat after all ingredients have been put in). Place on top of meat the onion, green pepper, bay leaves, garlic and mushrooms. Add tomato soup straight from the can on top of ingredients, then add ketchup. Wrap meat up with foil. Bake in oven at 350° for 2 1/2 to 3 hours.
Tear up angel food cake and lay in bottom of 9 x 13 pan. In large bowl, cream the cream cheese. Add pudding and milk and mix for 1 minute. Stir in drained pineapple. Pour mixture over cake and top with Cool Whip. Refrigerate for several hours or overnight.
In a saucepan, mix all ingredients together and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Strain and serve. Yield: 8 servings, 77 calories.
Mix pudding as directed on box less 1/3 milk; set aside. Line 9 x 13-inch dish with vanilla wafers, side and bottom. Layer bananas, fold Cool Whip into pudding mixture. Pour over vanilla wafers and bananas. Crush about 1 c. wafers and sprinkle on top. Chill and serve.
Mix ingredients and bake at 375° for 45 to 50 minutes. Cake can be baked in Bundt pan or made as cupcakes.
Thoroughly mix cream cheese, mayonnaise and sugar together. Add marshmallows, pecans and fruit cocktail. Add desired amount of red food color to the whipped cream. Fold in colored whipped cream. Freeze in thin layer in serving dish. Cut into small squares before serving. Serve frozen or only partially thawed. (This was served on a restaurant buffet on Sundays.)
In a large skillet cook ground beef until crumbly. Drain off fat. Add onions and green pepper. Cook until they are tender. Stir in tomatoes, rice, chili powder, salt and pepper. Mix well. Pour into a 2-quart casserole dish.
Mix the first five ingredients together. Brown hamburger. Drain and mix with taco seasoning mix and 1/2 cup water. Simmer 5 minutes. Let cool, then add to salad.
Heat soup to boiling. Remove from heat and add Jell-O. Stir until dissolved. Add cream cheese and mix until well blended. Stir in remaining ingredients. Chill.
Beat eggs in large bowl. Add cottage cheese, grated Cheddar, butter, spinach, flour, salt and pepper. Pour into 2-quart buttered casserole. Bake on low, uncovered, for 1 hour at 350°. Yields 12 to 14 servings.
Slightly cook bacon. Wrap one piece around each breast. Place in 13 x 9 x 2-inch dish. Mix butter and Worcestershire sauce. Pour over chicken; sprinkle mushrooms and scallions over top. Bake uncovered at 350° for 30 to 45 minutes, basting once or twice.
Fill a tall glass with ice. Put in vodka. Add cranberry juice to top. Squeeze in lime and stir. Serves 1.
Drain apricots and pineapple, reserving 1 cup of the combined liquid. Combine the liquid with the apricots, pineapple and remaining ingredients. Spoon into cupcake papers put in muffin tins. Freeze until solid, then package cups in freezer bags. Remove from the freezer 20 minutes before serving to partially thaw. Makes 30 servings.
In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 6 servings.
Dissolve Jell-O in water; let slightly thicken. Add rest of ingredients. Store in refrigerator.
Boil the sweet potatoes until tender, about 30 minutes. Remove the skin, mash the pulp. Add the fruit juice and margarine and whip mixture until fluffy. Add the nutmeg, brown sugar substitute and cinnamon. Spray a baking dish with non-stick spray. Pour mixture into pan and bake for 25 to 30 minutes at 350°.
Combine first six ingredients. Spoon into prepared deep dish pie crust. Place second crust on top. Seal the edges of the crust. Bake at 375° for 40 minutes.
Remove bones and skin from salmon; mash with fork. Add potatoes, salt, pepper and beaten egg. Mix well. Form into cutlets. Roll in crumbs. Heat oil and fry. Drain on absorbent paper.
Preheat oven to 350°. Add seasonings to flour. Add rabbit. Heat oil. Add rabbit; brown on both sides. In casserole dish, add rabbit, mushrooms, milk, butter and onion. Cover with foil; cook for about 1 hour.
Remove chicken from bone. Cook spaghetti in chicken broth. Remove spaghetti from broth. Cook onions, pepper and celery until tender. Pour in tomatoes and cheese. Mix all ingredients together. Put in large casserole dish. Bake at 350° for 1 hour.
Cream sugars and margarine; add eggs and stir well. Stir in vanilla. Add all dry ingredients and mix well. Shape dough into 2 logs. Refrigerate overnight. Slice and bake at 325° for 12 minutes.
Mix the soup, water and rice and put in a 9 X 13 pan. Put chicken or pork chops on top. Sprinkle with the onion soup mix. Bake at 350° for about 12 hours.
Pat crescent rolls onto pizza pan or cookie sheet to look like pizza crust. Bake as directed on can. Cool.
Combine all ingredients and pour over chicken. Soak for 5 to 6 hours or overnight. Bake at 350° for 45 minutes. Drain marinade and cook at 450° for 15 minutes.
Toast the English muffins (the longer you toast them, the crunchier your pizza "crust" will be). Add desired amount of pizza sauce to each muffin. Add toppings and cheese (keep in mind that some meats like sausage or beef should be cooked before you put them on your pizza). Bake your mini-pizzas for 5 to 8 minutes at 350°, or until your cheese melts, or heat in the microwave. The time will vary based on the number of pizzas you are heating and the amount of topping on each pizza. Do not heat too long! They should be heated through when cheese is melted.
Preheat oven to 350°. Layer asparagus, peas and potatoes alternately in an 8 x 8-inch pan. Melt the margarine, milk and undiluted soup. Mix well and pour over top. Crumble saltines and sprinkle on top. Sprinkle with a little cheese. Bake at 350° until bubbly, about 45 minutes.
In large bowl combine all ingredients. Saute onions in a skillet with a small amount of oil. Add onions to the rest of the ingredients and mix well. Pour mixture into a greased 13 x 9-inch pan or large casserole dish. Top with cheese. Bake in oven for 30 to 40 minutes or until firm at 350°.
In a saucepan, dissolve the gelatin in boiling water and stir in the orange rind and cranberry sauce. Refrigerate the mixture until it is thickened. Remove from the refrigerator and stir in the pineapple, celery and pecans. Pour the mixture into a lightly oiled 1 1/2-quart mold. Refrigerate the salad until it is firm. Unmold the salad on the lettuce leaves. Serves 10 to 12.
Mix together. Pour into unbaked pie shell. Bake 1 hour in 350° oven.
Boil the peppers in water until soft. Melt margarine in a large saucepan. Add onion, bell pepper, celery, garlic and parsley. Simmer until tender. Add ground meat to mixture. Cook ground meat until brown. Add shrimp and crab meat. Cook for 15 minutes. Add bread crumbs. Add salt and pepper to taste. Stuff cooled peppers. Sprinkle bread crumbs on top. Bake at 350° for 20 minutes. Serves 4. Contains 375 calories.
Prepare macaroni as on package; drain. In large skillet, combine green pepper, garlic and beef; cook until beef is brown and vegetables tender. Drain. Stir in tomatoes, sauce, corn, olives and salt. Add macaroni; mix well. Stir in cheese. Serves 6 to 8.
Combine in a screw-top jar. Shake well. Brush over grilled items.
Heat oil in a large skillet on medium-high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Sprinkle with cheese. Cover. Let stand 2 minutes or until cheese melts. Makes 4 servings.
Mix in large mixing bowl the sugar, flour and baking soda. Mix the butter, Coca Cola, and cocoa in a saucepan and bring to a full rolling boil. Add the hot mixture to the dry ingredients and stir. Add the buttermilk, eggs and marshmallows to the mixture. Mix all well. Pour into a greased 13 x 9 inch baking pan and bake for 30 - 35 minutes at 350°.
Brown hamburger meat. Season to taste - onions optional to brown with hamburger. Drain meat. Place back in skillet. Layer up with corn (either whole or cream) and green beans (drained). Top with mashed potatoes. Garnish with cheese on top. Bake approximately 30 to 45 minutes.
Mix all ingredients in a large bowl until well blended. Roll the dough out on a floured board. Cut out treats with a dog bone shaped cookie cutter. Bake at 350° for 15 to 20 minutes, or until dry.
Saute chicken chunks in oil until firm. Stir in celery and cook 2 minutes. (Should be crispy.) Add vegetables, soup and soy sauce. Stir in onions. Heat through and serve over rice. Top with noodles.
Dissolve Karo and sugar. Heat thoroughly until blended. Beat eggs; add butter, pecans and vanilla. Mix together with Karo and pour into unbaked pie shell. Bake in medium hot oven.
Rinse and pat dry cutlets. Dip each cutlet in bread crumbs, shaking off excess. Put breaded cutlets on flat surface and place slice of Mozzarella cheese and slice of ham on each cutlet. Roll up cutlets and fasten each one with a toothpick.
Saute onions and celery in margarine until soft. Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan. This is to give the sauce a little body and you can add more, if you like. Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes. Serve over cooked rice.
Bread cauliflower into medium sized flowerets; cook in boiling water until tender, about 10 minutes. Drain well; set aside. In saucepan, saute mushrooms in butter. Blend in flour gradually. Stir in milk. Cook, stirring constantly, over medium heat until thick. Stir in salt, cheese and pimento. Place 1/2 of cauliflower in buttered 2-quart casserole. Cover with 1/2 the sauce. Add remaining cauliflower and top with remaining sauce. Bake at 325° for 15 minutes.
Put all ingredients in blender; mix, then pour into two 8-inch pie pans (greased and floured). Bake at 350° for 60 minutes. A crust will form on bottom, pie filling in center and coconut on top.
Combine all ingredients in punch bowl and serve. Yields 25 to 30 cups.
Cook broccoli according to package directions; drain them. Mix in all ingredients except stuffing and margarine. Pour into a 2-quart casserole dish. Top with stuffing and dot with margarine. Bake 45 minutes at 350°.
Mix first 4 ingredients. Put in a 9 x 13-inch pan. Cover with remaining ingredients mixed together. Bake 45 minutes at 350°.
Mix flour and salt together in a bowl. Add the shortening and mix it into the flour and salt with a fork or your fingertips until the mixture has the texture of coarse crumbs. Mix in the water, a little at a time. Refrigerate to chill before rolling out the dough.
Peel and cut potatoes for cooking. Cook until almost done. Transfer to casserole; add corn and salt and pepper to taste. Cover top with grated cheese. Bake until brown in a 350° oven.
Cook first four ingredients over low heat until margarine melts. Bring to a hard boil. Boil for 1 minute. Take off burner and add 1 teaspoon of vanilla. Beat until almost thick. Add nuts (if desired) for fudge.
Combine flour, soda and spices. Beat butter, sugars, egg and molasses. Then add dry ingredients. Use a cookie press on cold ungreased cookie sheet. Bake at 400° for 10 to 12 minutes.
In a small skillet, melt butter over medium-high heat. Add bell pepper and green onions and saute 3 minutes. Set aside.
In large saucepan, combine potatoes, onion, celery, broth, garlic and marjoram. Bring to boil; reduce heat and simmer, covered, about 10 minutes. Stir in milk and oleo. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Serves 6 to 8.
Brown ground beef and cool. Chop lettuce, tomatoes and onion. Mix, then add shredded Cheddar cheese and creamy Ranch dressing. Sprinkle more cheese on top. Serve with nacho chips. May be crushed and added to each individual salad or served on the side. Use salsa to suit your taste. This makes a very large main salad.
Bake at 400° and then at 350° for 35 to 40 minutes.
Boil noodles and brown hamburger. Blend Ricotta cheese with seasonings and egg. In greased 9-inch square pan, alternate layers of noodles, sauce, Ricotta cheese mixture and Mozzarella cheese, ending with sauce. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before serving.
Cook broccoli until tender, 10 to 15 minutes; drain. Put in bottom of baking dish. Mix the next 7 ingredients. Place on top of broccoli. Melt butter and mix with bread crumbs; put on top of mixture. Bake at 350° for 30 minutes.
Beat sugar, Crisco and egg together. Add soda and baking powder to buttermilk and stir until it foams. Add to other mixture. Add vanilla and flour. Roll out and cut cookies. Bake in a 400° oven.
Brown sausage and ground meat. Drain and add melted cheese mixture. Heat in crock-pot.
Mix all ingredients and mold into a ball; let set overnight. Can roll in chopped pecans.
Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13 x 9 x 2-inch baking dish. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper; spread half atop noodles. Combine soup, milk and wine. Stir in shrimp and crab; spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan. Bake, uncovered, in a 350° oven for 45 minutes. Top with shredded sharp cheese. Bake 2 to 3 minutes more. Let stand 15 minutes before serving. Makes 12 servings. (Garnish with tomato, parsley and extra shrimp.)