HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well and pour in a Keebler graham cracker pie shell. Decorate with a blob of Cool Whip when being served.
Blend the French onion soup in blender on high for about 5 seconds. Pour over ground beef in skillet. Cook until done. Mix all ingredients, including ground beef, in a big pan. Cook on low for about 25 minutes.
In a large mixing bowl mix flour, brown sugar, baking powder, salt and cinnamon. Mix together egg, ice cream and oil. Stir this into dry ingredients just until moistened. Fill greased muffin tins 2/3 full. Bake in a 375° oven about 18 minutes. Makes 12 muffins.
Combine 1/4 cup soup with remaining ingredients except water. Mix good; shape into 6 patties. Place in dish. Bake at 350° for 30 minutes. Drain off fat. Combine rest of soup and water. Pour over patties. Bake 10 minutes more.
Drain pineapple and reserve 1 cup of juice. Dissolve Jell-O in boiling water. Add Seven-Up, crushed pineapple, marshmallows and banana slices. Refrigerate until firm. Make a custard by cooking the butter, flour, eggs, sugar and 1 cup of pineapple juice until very thick. When cool, fold in whipped cream and spread over salad. Sprinkle top with grated cheeses.
Heat oven to 325°. Grease a round 8-inch pan or pie plate with shortening. Mix sugar, margarine, vanilla, salt, flour, eggs and cocoa in a medium bowl with wooden spoon. Stir in nuts. Pour into pan. Bake until wooden pick inserted comes out clean, about 25 minutes. Immediately prick holes in pie with pick; spread fudge sauce over top. Cool completely. Beat the whipping cream and powdered sugar in a small bowl until stiff. Drizzle fudge sauce on top. Store in refrigerator.
In a 10 inch skillet over medium heat, in hot oil, cook zucchini with garlic until tender-crisp.
Into large mixing bowl, add margarine, nuts, vanilla, chocolate chips and marshmallow cream. Set aside. Make syrup of sugar and evaporated milk. Mix over medium heat and stir constantly. Bring to a boil. Boil exactly 12 minutes.
Melt butter in 2-quart saucepan. Stir in sugar, syrup and salt. Bring to boil for 5 minutes; stir constantly. Remove from heat. Add vanilla and soda. Stir briskly so that soda can foam. Stir over popcorn in large container. Then spread out on 2 cookie sheets. Bake at 250° for 1 hour. Turn every 15 minutes. Remove and cool. Break apart and place in airtight container.
In punch bowl, mix the lemonade diluted according to directions. Mix in partially thawed strawberries.
Crush cookies (reserve one for top). Pack bottom of a 13 x 9 x 2-inch with half of cookies; press firmly. Beat cheese and sugar until creamy. Add milk and vanilla. Add the 2 boxes of pudding; beat until thick. Pour over cookies, then add other half of cookies on top. Spread Cool Whip on top. Grate cookies on top for dirt effect. Refrigerate.
Clean mushrooms and cut stems off; fill with cream cheese filling and bake at 350° for 25 minutes.
Bake at 400° for 15 minutes, then 35 minutes at 350°.
Mix pudding by directions on box and add 1/2 of the Cool Whip and milk. Mix well. Alternate mixture with bananas and wafers in glass bowl. Top with remaining Cool Whip. Chill well. Makes 12 to 14 servings.
Combine sugar, corn syrup and butter in saucepan. Bring to a boil on high, stirring constantly, until butter is melted. Remove from heat and gradually add hot syrup to beaten eggs, stirring constantly. Add pecans and cool until lukewarm. Pour into 9-inch unbaked pie shell; bake at 350° for 45 minutes.
Dissolve yeast in warm water. Sift flour, baking powder and soda together. Cut in shortening. Stir in yeast mixture and buttermilk. Roll out on floured board. Cut into biscuits and allow to rise. Brush with melted butter. Bake for 10 to 20 minutes at 400°. Yields 4 dozen biscuits.
Make Kool-Aid	according to color desired and chill. Mix other ingredients	at time of use. For added flavor and beauty, use 1/2 gallon pineapple sherbet, softened slightly, pouring the ginger ale over it last in the punch bowl.
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine soda and salt and stir together with flour and cocoa. Add to butter mixture. Stir in chips and nuts. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or just until set. Leave a few (2 to 3) minutes to cool before removing from pan.
Cream sugar, butter and eggs until fluffy. Sift flour and baking powder together and add to creamed mixture alternately with milk. Pour into greased square baking pan. Bake in preheated 350° oven for 25 minutes or until done. Serve cake squares with warm sauce spooned on top.
Cream sugars, eggs and shortening. Add remaining ingredients. Mix well. Form into small balls (do not flatten). Bake at 350° for 8 to 10 minutes. You may use butterscotch or chocolate chips to give a different flavor. Makes 5 dozen or more.
Cook, drain and mash squash. Add soup, sour cream and onion to squash. Melt butter in casserole. Add stuffing mix and blend well. Leave half of stuffing in bottom of the dish. Pour squash mixture on top and put rest of stuffing on top. Bake at 350° for 30 minutes or until bubbly.
First Layer: Mix well the flour, sugar, oleo and pecans in9 x 13-inch pan. Pat flat. Bake at 350° until light brown. Cool.
Add egg to cooked rice when cool enough. Spoon into 1 1/2-quart round buttered baking dish on the bottom and up sides of 1/2-inch wide rim. Mix Cheddar cheese soup and Worcestershire sauce. Bring to a boil, stirring constantly. Remove from heat and stir in green peas, tuna, sliced mushrooms and chopped pimiento. Pour into rice shell. Cover and bake at 375° for 20 minutes, until hot throughout.
Mix gelatin with lemon juice and rind. Beat egg whites until soft peaks form. Beat egg yolks with water, salt, sweetener and flour until blended; add boiling water. Pour into saucepan; bring to a rapid boil. Stir vigorously as mixture thickens, about 1 minute. Remove from heat. Add softened gelatin immediately; stir until blended. Fold beaten egg whites into lemon mixture. Fold in whipped cream and food coloring. Brush 9-inch pie plate with oil. Coat sides and bottom of plate with crumbs. Add lemon mixture. Chill.
Cook until thick, about 10 minutes. Pour into loaf pan to shape. Slice and fry in butter. It's good.
Mix all together and pour into 2 greased and floured loaf pans. Bake at 350° for 40 to 45 minutes.
Cook manicotti according to package directions. Drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together.) Combine cheeses, parsley, salt and pepper for filling. Spoon into manicotti. Spread thin layer of sauce on bottom of 13 x 9-inch baking pan. Arrange manicotti in single layer over sauce. Cover with aluminum foil. Bake at 350° for about 40 minutes. Remove foil. Bake 15 minutes longer. Makes 6 to 8 servings.
Cook bacon and onion until tender, not brown. Add water, potatoes and corn. Cook slowly until potatoes are tender. Add salt and pepper. Just before serving, add evaporated milk and butter.
Mix and press into 8-inch pan. Bake at 350° for 10 minutes. Cool.
Blend the first 4 ingredients with pastry blender. Place apples in 2-quart baking dish. Sprinkle with sugar mixture. Bake at 350° for 1 to 2 hours.
Boil the fryer or breasts; debone and cut it to pieces. Soak tortillas a few seconds in chicken stock until wilty. Layer all ingredients in order listed. Bake in a 9 x 12-inch dish for 30 minutes at 375°. Yields 16 to 20 servings.
Chop onions. Peel and dice potatoes. Cook onions and potatoes in chicken broth until tender. Puree broth, potatoes and onions in blender or food processor until smooth.
Brown beef in shortening. Add all seasoning and tomato paste. Stir to blend. Stir in enough water to cover meat (about 1 1/4 cups). Cover and simmer until meat is tender, about 45 minutes to 1 hour. Remove cinnamon stick. Serve over brown rice.
Mix first five ingredients well. Spread mixture onto flour tortillas and roll them up. Chill. Cut into slices like cinnamon rolls. Great appetizers or party snacks.
Combine all ingredients in a small saucepan over low heat. Stir just until jam is melted.
Cream oleo and sugar. Add eggs and milk. Fold in soda, flour and vanilla. Steam raisins for 15 minutes; add to batter. Mix nuts, fruit and coconut with an extra cup of flour; mix in batter. Drop by spoonful onto greased cookie sheet. Bake at 350° for 12 minutes.
Combine all ingredients in large soup pot. Simmer for 1 hour or until cabbage is tender. Add other vegetables to suit tastes or to recycle leftovers.
Cook above to soft ball stage. Add 3 cups walnuts after removing from heat. Mix well. Spread quickly on wax paper to separate.
Mix together cream cheese and salad dressing mix. Spread evenly over the tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amount of remaining ingredients on top of cream cheese mixture. Roll tortillas tightly (dampen edge to seal and secure it with toothpicks). Chill at least 2 hours. Cut rolls into one-inch pieces. Discard ends. Serve with spiral facing up. Makes about 3 dozen.
In a large bowl, beat eggs. Add sour cream; stir in sugar, 2 tablespoons of flour, vanilla and salt. Mix well. Stir in apples. Pour into pie shell. Bake at 375° for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate. Yields 8 servings.
Combine egg, buttermilk, baking mix and cheese in a bowl. Mix well. Pour into 2 small or 1 large greased loaf pan. Bake at 350° for 45 minutes. Let cool for several minutes. Cut into slices to, but not through, bottom. Spread slices apart. Drizzle mixture of melted margarine and garlic salt over and between slices. May wrap in aluminum foil and reheat several times.
Mix the butter, onion, parsley, basil and lemon juice and spread on the bread slices. Heat on a cookie sheet at 250° for 25 minutes. Separate slices before serving.
Mix in a large container. Simmer for 20 minutes. Put in hot jars and seal. Makes approximately 10 pints.
Place chops in baking dish. Do not need to brown them. Mix remaining ingredients and pour over chops. Bake 1 1/2 to 2 hours depending on thickness of chops at 375°.
Mix all ingredients except onion in a large pot and bring to a boil. Pack jars with artichokes and pour hot liquid over. Place 2 or 3 onion rings on top of pickle. Seal jars while still hot. You can add 1 hot pepper to each jar if you like them hot.
Peel apples in thin wedge slices. Grease small pie dish well and flour. Mix all ingredients. Pour in pan. Arrange apple wedges around the top (slightly overlap). Fill in center. Mix 2 tablespoons of sugar and 1 teaspoon of cinnamon; sprinkle over top. Dot generously with margarine or butter. Bake at 400° for 30 to 35 minutes. Peaches can be substituted for apples.
Mix shortening, peanut butter, sugars and egg thoroughly. Blend all dry ingredients and stir into shortening mixture. Roll dough in 1 1/4-inch balls. Place 3 inches apart on lightly greased cookie sheet. Flatten crisscross style with fork dipped in flour. Bake 10 minutes in a 350° oven. Makes 3 dozen.
Mix and pour into 2 unbaked pie shells. Bake at 350° for 25 minutes.
Place one layer on top of the other in the order given in a 9 x 13 baking pan. Bake at 350° for 1 hour.
Pour boiling water over Jell-O to dissolve. Stir in sugar and berries. May use up to one cup of juice from berries. Mix well. Put in refrigerator until mixture is starting to set up. Remove from refrigerator and beat mixture until foamy. Fold in Cool Whip.
Gently combine and chill for 2 hours. Serve with fresh fruits: cantaloupe chunks, green grapes, orange sections, banana slices, etc.
Heat oven to 375°. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute. Makes 5 dozen 2 1/2-inch cookies.
Cream margarine and powdered sugar.	Add vanilla and water. Add flour. Mix well, then add nuts. Roll batter into finger shaped dough about 1 1/2-inches long. Bake for about 20 minutes or until	they turn lightly brown at 300°. Cool. While still a little warm roll in powdered sugar.
Mix flour, sugar, baking powder and egg yolks. (Keep egg whites in a separate bowl for meringue.) Add sweet milk to mixture of flour, sugar, powder and yolks. Mix until smooth and pour into crusts. Bake at 325° until crust and filling are brown.
In a large saucepan, mix sugar, soda, salt and buttermilk. Cook on medium heat until boils. Cook for 5 minutes after starting to boil. Add butter and pecan pieces; cook until soft ball forms. Mixture will be a dark brown color. Let stand for 1 to 2 minutes. Add pecan halves; beat until creamy and thick. Drop by spoonfuls onto waxed paper.
Heat oven to 350°. Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350° for 10 minutes.
Reserve 1/4 cup flour to dredge walnuts and raisins. Sift all dry ingredients into large bowl. Make a well in sifted dry ingredients. Add applesauce, oil and eggs; mix. Dredge raisins and walnuts with 1/4 cup flour. Add to cake mixture. Bake in well-greased and floured angel food cake pan at 325° for first 20 minutes and at 350° the last 40 minutes. Let cool in pan before removing.
Combine ingredients, pat into 13 x 9-inch pan. Bake at 350° for 10 minutes.
Combine sugar and milk; mix thoroughly. Add margarine; bring to a full boil, stirring constantly.
Cream all ingredients. Put in greased dish. Cover with chopped pecans. Bake at 350° for 20 minutes. If doubled, bake at 325° for 30 minutes. Can make in advance. Best served with Triscuits or other snack crackers.
Preheat oven to 425°. Mix all ingredients together. Pour into hot 8-inch cast-iron skillet. Bake 20 minutes. Enjoy!
Cut 1/2 cup butter into mixture of 1 1/2 cups flour and 1/2 teaspoon salt until crumbly. Pat into 9-inch pie plate. Sprinkle peaches with 1/4 cup sugar. Combine 2 tablespoons flour, 3/4 cup sugar, egg, 1/4 teaspoon salt, vanilla and sour cream in bowl; mix well. Fold in peaches. Spoon into prepared pie plate. Bake at 400° for 15 minutes. Reduce temperature to 350°. Bake 20 minutes longer. Sprinkle mixture of remaining 1/3 cup sugar, 1/3 cup flour and cinnamon over pie. Bake 10 minutes. Delicious served with peach or pralines and cream, ice cream or whipped cream.
Combine sugar, cornstarch and water in saucepan. Cook until thick and clear. Add jello powder and mix well. Cool slightly and pour over strawberries. Top with whip cream or ice cream.
Fill a buttered casserole dish with alternate layers of scallops and cornflakes. Dot top layer of cornflakes with butter. Season cream with salt, pepper and sherry. Pour slowly over scallops and cornflakes. Bake at 350° for 30 minutes. Serves 4.
Mix together. Steam 3 hours. Grease 2 coffee cans. Put in a canner with 3 inches of water. Put covers on cans and boil 3 hours.
Cream the cream cheese and chop the onions fine. Mix together remaining ingredients with mixer. Chill several hours and serve with crackers.
Prepare yellow cake mix as directed. Bake in a 9 x 13-inch pan. After cake is baked, poke holes in the top with fork and spread pineapple over top. Cool. Add milk to pudding. Beat at low speed until blended. Fold Cool Whip into pudding mixture and spread over cooled cake. Refrigerate.
Combine dry ingredients. Combine egg, milk and butter. Mix together both mixtures just until moist. Spread in greased 9x9 baking dish.
Heat butter in top of chafing dish over low flame. Add enough scallops to cover bottom of chafing dish; cook until scallops lose their transparency (7 to 8 minutes). Push to side and continue until all scallops are cooked. Sprinkle with salt, pepper, dash of cayenne and either chives or parsley. Stir in lemon juice or wine. Heat thoroughly. Place top-pan over hot water to keep warm without over cooking scallops. Makes 6 servings.
Grease 2 loaf pans. In a large bowl, beat together the sugar, oil and eggs. In a separate bowl, sift together the flour, salt, baking soda and cinnamon. Add the dry ingredients to the sugar mixture. Add the vanilla, apples and nuts. Pour the batter into the prepared pans. Bake in 325° oven for 1 hour.
Stir together flour, baking powder, baking soda and 1/4 teaspoon salt.
Combine first 5 ingredients. Spoon into prepared pie crust. Cover with top pie crust; crimp edges to seal. Slit top crust. Bake at 375° for 40 to 60 minutes. Cool 10 minutes.
With a mixer, beat eggs. Fold in flour, soda, cinnamon, walnuts, oil and raw carrots. Pour into an ungreased cake pan and bake for 1 hour at 300°.
Brown pork chops. Put rice and mushroom slices on each pork chop. Mix rest of ingredients, adding a can of water in order to have enough liquid to cover chops. Bring to a boil and then simmer until rice is cooked and pork is well done.
Drain and save juice from both cans of pineapple. Mix reserved juice, flour and sugar; add to the pineapple and mix. Pour in a medium Pyrex dish. Grate cheese; sprinkle over pineapple. Mix crackers and butter and put on top of the cheese. Bake in 350° oven for 30 minutes, uncovered.
In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil, stir-fry the garlic and the ginger root over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well and in a large bowl toss it with the beef mixture. Serves 4 to 6.
Fry hamburger and onion until tender. Add salt, pepper, mixed vegetables, milk and tomato soup. Pour all together in a large baking dish. Add cheese. Bake at 350° for 45 minutes. Place biscuits on top of baked mixture. Bake until brown.
Cream sugar and shortening. Add eggs and vanilla, mixing well. Mix dry ingredients and add to creamed mixture. Roll out and cut in your favorite shapes. Bake at 400° for 8 to 12 minutes. Cool on racks.
Place cut up chicken breast pieces (bite-size) in 9 x 13-inch casserole dish. Mix sour cream and undiluted soup together and pour over chicken pieces. Sprinkle crackers on top and pour melted margarine over crackers. Bake at 350° for 30 to 45 minutes or until chicken is tender.
Place a rack in the center of the oven and preheat the oven to 350°. Generously grease cake pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, milk, melted butter, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended.
Dip chicken in beaten eggs; add dash of salt and pepper. Dip in Ritz crackers (crumbled), then dip in melted oleo, on one side only. Place in pan with butter dipped side up. Bake at 350° for 1 hour (1/2 hour with covered foil and 1/2 hour without covered foil).
Measure flour and sift 3 times. Measure sugar and sift 3 times. Cream butter well. Add sugar gradually to butter, creaming until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and soda that have been sifted together, alternately with sour cream. Use any desired flavoring. Bake at 300° for 2 hours or 325° for 1 1/2 hours in a greased and floured tube pan. Cool in pan about 10 minutes. Turn out.
Mix the vinegar, sugar, salt and celery seed. Stir well until dissolved. Pour over cucumbers and onions. Store in refrigerator.
Brown meat and onion. Drain grease. Add remaining ingredients; bring to a boil. Cover and cook for 1 hour on low.
Mix water and butter in an 8 x 12-inch baking dish until butter is melted. Stir in stuffing mix and 1/4 cup salsa. Arrange chicken over stuffing. Pour remaining salsa over chicken. Cover dish with foil; bake for 30 minutes, or until chicken is done. Remove foil. Sprinkle with cheese. Bake for 5 minutes, until cheese is melted. Serves 4.
Sift salt, baking powder and flour together in a bowl. Cream Crisco and sugar together with mixer. Add eggs, one at the time; beat well. Add milk, a little at the time, with flour mixture and and also cocoa. Add add vanilla. Mix well.
Toss potatoes with butter, sugar and seasonings. Mix well. In foil-lined 9-inch cake pan arrange a layer of potatoes, closely overlapping slices. Sprinkle with cheese. Layer remaining potatoes on top. Loosely cover pan. Bake at 425° for 60 minutes or until fork-tender. Remove foil and invert onto serving plate. Makes 6 servings.
Simmer chicken, garlic and 1/2 teaspoon of salt in water in large saucepan for 30 minutes. Remove chicken; drain, reserving 2 cups stock. Cool chicken to touch. Remove skin and bones. Cut chicken into bite size pieces. Cook rice in oil in 10-inch skillet over low heat, stirring occasionally, until golden brown. Stir in reserved stock, chicken, picante sauce, cumin, pepper and remaining 1 teaspoon salt. Bring to a boil, reduce heat, cover and continue cooking until most of the liquid is absorbed, about 5 minutes. Serve with additional picante sauce. Makes 6 servings.
Mix lemon Jell-O with 2 cups boiling water. Mix in cream cheese. Add crushed pineapple and juice. Pour into favorite mold. Refrigerate 6 to 8 hours or overnight.
Chop onions. Place onions and whole eggs in boiling water; lower heat to simmer and cook for 20 minutes. Drain eggs and onions, being careful not to lose onions. Let eggs cool; peel. Chop whites and mash yolks.
Combine the oats and sugar with the oil. Let stand at room temperature for an hour. Add the egg, salt, vanilla and coconut and combine well. The dough will have a crumbled appearance. Place level tablespoons of the dough on greased cookie sheets and bake in a moderate oven, 325°, for 12 to 15 minutes or until lightly browned. Remove immediately from the cookie sheets. Makes 3 dozen. I always bake this as a bar cookie in a 7 x 11-inch pan.
Cook noodles and drain. Mix all ingredients in casserole dish and bake at 350° for 1 hour.
Bake a cake of cornbread. When cool, crumble and mix together with all the soups. Add pepper and sage to taste. Bake at 350° for 45 minutes.
Mix dry ingredients together. Beat egg yolks well and mix slowly with milk. Combine with dry ingredients in large saucepan. Cook over low heat (or double boiler), stirring constantly. Add margarine and vanilla. Pour over vanilla wafers in large Pyrex bowl after chocolate mixture thickens.
Cut each sheet of dough into 4 squares. Layer ingredients in center of each square. Repeat to form second layering. Fold up all sides and use water to stick. Place on baking sheet, folded side down. Brush with beaten egg. Bake at 400° for 15 minutes or until brown. Makes 8 bundles, approximately 2 per person.
Cook until syrup holds popcorn and nuts together. Pour and pack into tube pan to form cake.
Preheat oven to 350°. Mix all ingredients. Grease and flour tube pan or Bundt pan. Bake for 1 to 1 1/2 hours.
In a 2 cup glass measure, combine brown sugar, cranberry sauce, wine and mustard. Heat, uncovered, at High for 4 minutes until sugar is melted and mixture blended and heated through, stirring after 2 minutes.
In large bowl, mix 1 1/2 cups of flour, sugar, salt and yeast. In saucepan, combine milk, water and oleo. Heat until very warm. Add to dry ingredients. Add more flour until soft dough; knead in rest and let rise 15 minutes. Bake at 425°.