HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 1 cup whipped topping on bottom of pie crust. Combine milk and pudding mix. Blend with wire whisk or mixer for 1 minute. Fold in 1 1/2 cups whipped topping. Spread over whipped topping in crust. Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping. Spoon cherry pie filling in the center. Chill 3 hours.
Place dry beef in bottom of dish. Wrap bacon around chicken. Spread soup over top of all. Cover with foil. Bake at 300° for 2 hours, then 350° for 1/2 hour, uncovered.
Sift flour; measure and resift 3 times with baking powder and salt. Cream butter and shortening; blend in sugar gradually. Add beaten egg and beat until smooth and fluffy. Add flour mixture alternately with milk, beating well after each addition. Spoon into buttered muffin pans, filling about 2/3 full. Bake at 400° for 25 minutes. Makes 24 muffins.
Sift together the flour, soda and salt. In separate bowl, cream together the butter, shortening, sugar and vanilla. Add egg to creamed mixture and beat until fluffy. Add dry ingredients plus milk to creamed mixture and stir until smooth. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with bottom of glass which has been dipped into sugar. Bake in a preheated 350° to 400° oven for about 12 minutes. Cool. Yields 5 1/2 dozen 2-inch cookies.
Mix ingredients together; roll into walnut size balls. Bake on cookie sheet at 350° until done (approximately 30 to 45 minutes). Prepare the sauce while meat balls are baking.
Over medium heat add butter, onion, green pepper, saute until tender, about 5 minutes. Add beef and saute 2 minutes. Add lemon juice, worcestershire sauce, ketchup, brown sugar, mustard, salt and hot pepper sauce to skillet, mix well.
Combine dry ingredients. Add cold milk to egg yolk. Add this mixture to scalded milk (total 2 1/2 cups milk includes all). Cook very slowly until thick and creamy. Add vanilla. Cool. Pour into unbaked cooled pie crust, 8 or 9-inch. Add meringue by beating 3 egg whites (room temperature) with 1/4 teaspoon cream of tartar until foamy. Gradually add 3 tablespoons sugar and beat until stands in peaks. Put on pie. Brown in 350° oven 12 minutes. Cool out of draft.
Mix cake mix, cinnamon, almond extract and vanilla. Bake at 350° and let cool.
Bake potato. Grill bacon until crisp. Drain, leaving 3 tablespoons grease. Add onion and saute slowly. Remove from heat. Cut shallow lengthwise strip from potatoes and scoop out inside and add to skillet. Add cheese, crumbled bacon, sour cream and seasonings. Mix and mash with spoon to blend. Return to low heat and heat through. Stuff into potatoes. Drizzle with melted butter and sprinkle with paprika. Bake at 350° for 15 minutes.
Preheat oven to 375°. Lightly grease cookie sheets. Cream the butter with sugars in a large bowl until blended. Add egg and vanilla. Beat until fluffy. Combine flour, cocoa, baking powder and baking soda in a small bowl. Stir into creamed mixture with oats, chocolate chips, raisins and nuts. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until lightly browned around edges. Remove to wire racks to cool. Makes about 4 dozen cookies.
Let margarine get to room temperature. Add Crisco and sugar, beat well. Add eggs one at a time, beating 1 minute after each, alternately with milk. Add other ingredients. Bake at 350° until done.
In punch bowl place any flavor sherbet. "I prefer orange." Then slowly pour the ginger ale over and let soften. Stir and mix together until the sherbet is dissolved.
Combine dry Jell-O with defrosted Cool Whip and cottage cheese. Drain liquids from oranges and pineapple; stir into Jell-O mixture. Reserve a small amount of oranges to decorate the top. Refrigerate and serve cold.
Cook beans for 15 minutes. Layer on tray and let cool. Mix taco mix and add cream cheese. Layer on top of beans. Chop pepper, tomato, onion and lettuce and layer in order. Serve with chips.
Marinate the meat according to directions. Grill the vegetables until tender-crisp. Remove and keep warm. Grill meat until preferred doneness.
Preheat oven to 350 degrees. Mix together soup, broccoli, rice, process cheese spread, half the onions and water. Spoon into 1 quart casserole dish. Bake 35 minutes. Top with remaining onions. Bake 5 minutes more.
Brown ground meat and sausage together. Drain oil when cooked. Mix all ingredients in a large bowl; then transfer into rice cooker. When cooked, leave in cooker for 10 minutes before serving.
Saute peppers and onions in small amount of oil. Blend all ingredients together. Pour into casserole. Bake at 350° for approximately 1 hour.
In skillet, brown frankfurters and cook onion in butter until tender. Add soup, beans and water. Bring to boil. Pour into 2-quart shallow baking dish (12 x 8 x 2-inch). Combine corn muffin mix, milk and egg. Spoon around edge of baking dish. Bake in 400° oven for 20 minutes or until done. Makes about 5 1/2 cups.
In blender, process strawberries, yogurt, banana and juice until smooth. Immediately pour into chilled, insulated drink container or make into popsicles. Refrigerate any remaining drink in covered container and serve later. Instruct your child to give the container several vigorous shakes before opening it.
Bring cheeses to room temperature. On a sheet of wax paper, roll out Velveeta. Divide the cream cheese into small portions and put on top of Velveeta. Roll again. Spread the green chilies over cheeses. Roll up as for a jelly roll. Divide into 2 rolls. Serve with crackers.
Combine first 4 ingredients, then bring to a boil. Remove from heat and add peanut butter, vanilla and oats. Stir well. Drop on wax paper.
Roll pork chops in flour and onion mixture. Brown pork chops in oiled skillet. Add whole tomatoes, salt and pepper. Cover with tomato sauce and simmer until tender.
Cook hamburger meat and onion until done; drain. Add chili powder, garlic powder, salt, pepper and red pepper. Cook for a few minutes. Add Cheez Whiz and cook until melted. Spread meat on flat tostada shells. Shred cabbage on top of meat (may want to sprinkle red pepper on if you like hot stuff). Place another tostada shell on top of cabbage.
Preheat oven to 400°. In a bowl, combine flour, oats, sugar, cinnamon and salt. Add butter. Mix well.
Cream butter. Add sugar and beat well. Add eggs, one at a time, beating after each addition. Dissolve soda in persimmon pulp. Mix into creamed ingredients. Combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir into creamed mixture.
Combine cream cheese and margarine. Add sugar, beating until light and fluffy. Add eggs slowly until well mixed. Gradually add flour. Then add vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 hour or until done.
In a large bowl, combine pudding mix, whipped topping and salad dressing; mix well. Fold in remaining ingredients. Leave in bowl. Serve immediately or chill.
Cook until soft ball stage the sugar, Karo and water. After soft ball stage, add peanuts. Cook until dark. Remove from burner. Add baking soda, vinegar and salt. Mix together and pour onto a buttered cookie sheet. Cool, then break apart.
In large mixing bowl, add all ingredients and beat until mixed well. Pour into greased and floured pan. Bake at 350° for at least 40 minutes. Test with toothpick to see if done. Cool and frost with butter powdered sugar frosting.
Melt oleo; add sugar. Add eggs one at a time; add flour and vanilla. Spread thinly on greased 9 x 13-inch pan. Bake 20 minutes at 350°. Cut while hot.
Heat oven to 350°. Combine crumb with next 3 ingredients. Reserve 3/4 cup with spoon. Press the rest to bottom and sides of 9-inch spring-form. Beat eggs light, slowly beat in 1 cup sugar. Add next 5 ingredients and beat with hand or beater until blended. Sieve. Stir in lemon rind. Pour into pan. Sprinkle with reserved crumbs. Bake at 350° for 1 hour. Turn off heat, open oven door. Cool cake in oven for 1 hour. Don't fret, it will settle. Chill. Remove pan sides. Makes 10 to 12 servings.
Put in all ingredients and blend until smooth. Put in Dixie cups or popsicle molds. Put plastic spoon or popsicle stick in middle and freeze until frozen.
Mix all ingredients together. Put 1/3 cup mix in mug; add hot water to make 1 cup.
Cut bread; add a little butter. Beat eggs with milk, salt and mustard. Layer bread, sausage and cheese. Pour egg mixture on top and refrigerate overnight. Bake at 350° for 45 minutes.
Brown ground beef and onions; drain. Add tomatoes, tomato sauce and seasonings. Add the two cheeses. Let simmer while you cook and drain macaroni; add to other ingredients and let simmer 10 minutes. Pour into two oblong; greased baking dishes and cook at 350° for 20 minutes. This can be frozen for use at a later date.
Mix all ingredients together and pour into a greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Mix all ingredients. Pour into unbaked deep dish pie shell. Bake at 350° for 45 minutes or until solid.
To Cream Soup Base, add corn, milk, onion, chervil, salt and bouillon cube. Heat to simmering, cooking long enough to dissolve bouillon cube. Serve garnished with parsley and paprika.
Combine all but lettuce and egg. Toss lightly, cover. Chill at least 1 hour. Just before serving, add lettuce and egg. Toss.
Combine sugar, corn syrup, water and salt. Cook to very hard ball stage (260°). Slowly pour syrup in a thin stream over beaten egg whites, beating constantly. Beat until mixture holds shape (about 4 to 5 minutes). Stir in vanilla. Drop by heaping tablespoonfuls on waxed paper, lifting and twirling spoon to form a peak. If divinity becomes too stiff for twirling, add a few drops hot water. Makes about 1 1/2 dozen.
Lightly brown the ground beef, onion and green pepper in oil, then add the soups, water, garlic and cooked spaghetti. Pour into a 9 x 13-inch baking dish and top with grated cheese. Bake 20 minutes at 350°.
Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend.
Wash eggplant; pare and cut in 1/2-inch slices. Or wash squash and cut crosswise in slices. Dip slices in well seasoned flour. Saute slowly in butter for 10 to 15 minutes, or until crisp and browned, turning occasionally. Serve hot. Makes 6 servings.
Boil potatoes in jacket until done. Peel and mash. Add butter, sugar, vanilla, sprinkle of nutmeg & cinnamon. Combine the beaten eggs and milk. Mix with potatoes until well blended. Pour into pie shells. Bake at 350 degrees for 1 hour and 20 minutes.
Mix first 5 ingredients for 2 minutes with electric mixer. Fold in nuts. Bake in greased tube pan 50 to 55 minutes at 350°. Cool before serving.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Blend dry ingredients and 1/2 sour cream. Mix well all remaining sour cream. Beat well. Bake at 350° until done.
Preheat oven to 350°. Mix all ingredients together and beat well. Bake in tube or Bundt pan for 1 hour. May sprinkle with confectioners sugar, if desired.
Mix first 3 ingredients together in large bowl. Make a well in center. In another bowl, mix eggs until foamy. Mix butter into eggs. Put egg mixture into dry ingredients. Mix well. Pour into foil cupcake liners. Bake at 350° for 20 to 25 minutes. You must use foil cupcake liners.
Place ham, cheese and croutons in the bottom of a greased 9 x 13-inch pan. Mix remaining ingredients; pour this mixture over crouton mixture and refrigerate overnight.
Cook until barely tender carrots, potatoes and celery. Add dinner cuts, onions and a dash of salt. Add mushroom soup. Pour into 9 x 13-inch pan. Cover with pie crust. Bake at 400° for 30 minutes.
Cook chicken slowly in covered nonstick skillet on both sides. Add a little water if it wants to stick.
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl; beat for 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and cool on racks.
Preheat oven to 375°. Line cupcake pans with paper liners. Place vanilla wafer in bottom of each liner. In small bowl beat next 5 items until light and fluffy. Fill liners 3/4 full with mixture. Bake 15 to 20 minutes or until set. Top each with spoonful of filling and 1 teaspoon nuts. Chill. Serves 24.
Cut up cabbage, onion and carrot. Mix. Add sugar and salad dressing. Mix.
Mix thoroughly. Add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups of faith and prayer to lighten other ingredients and raise texture of great heights of Christian living. Bake well at a high degree of human kindness and serve with a warm smile.
This is so easy and so great to have on hand in the freezer. Toasts like a dream or serve with cream cheese.
Melt 1 stick butter, mix 1/2 cup powdered sugar and graham cracker crumbs. This makes first layer of cake. Press mixture into bottom of loaf pan.
Layer ingredients in order listed in a microwave-safe pan. Microwave on High for 5 minutes or bake in oven at 350° for 30 minutes.
Mix sugar and cocoa. Add corn syrup and milk. Stir. Cook on medium heat, stirring often, until it reaches a soft ball stage (235° on a candy thermometer). Add butter and vanilla. Let cool. Beat until it thickens and loses its shine. Pour into greased pan to harden. (Nuts may be added just before pouring into pan.)
Mix flour, sugar and salt in a bowl. Heat margarine, Coke and cocoa in pan to boiling. Pour over mixture. Add eggs, buttermilk, soda and vanilla. Stir in marshmallows. Batter will be thin; marshmallows will float. Cook in a 9 x 13-inch cake pan for 30 to 35 minutes at 350°. Frost cake while hot.
Beet greens may be prepared in the same ways that you prepare spinach or Swiss chard, but they must be young and small to be tasty. Try cooking the greens in boiling salted water for 5 to 8 minutes. Drain, chop and add the butter or margarine. Toss with a fork until butter is melted. Add the horseradish and lemon juice; mix well. Season with salt and pepper. Serves 4.
Blend first seven ingredients for two minutes. Put into greased 9 or 10-inch pie plate. Arrange peach slices on top. Blend cream cheese, juice and 1/2 cup sugar together. Beat until creamy and place in center of peaches; spread out to about 1 inch from edge of pie plate. Sprinkle with cinnamon and sugar. Bake at 350° for 45 minutes. Can be served warm or cold.
Place all ingredients in a blender and mix until smooth. Serve over various lettuce salads.
Combine applesauce, honey, vinegar, poppy seed, paprika and lemon peel. Gradually add oil, beating with electric mixer until slightly thickened.
Cut carrots into round pieces and boil about 5 minutes. Combine carrots with rest of ingredients and refrigerate 24 hours before serving.
Beat eggs; add sugar. Scald milk and add to mixture. Add nutmeg; pour into unbaked crust. Bake at 350° until filling is firm. Top with meringue. Brown slightly.
Sift dry ingredients into mixing bowl. Stir in orange rind and nuts. Beat eggs in small bowl. Add orange juice and oil. Mix well. Add to flour mixture. Mix until moistened. Fill greased tins 2/3 full. Bake at 425° for 18 to 20 minutes. Makes 18 muffins.
Melt butter in oblong baking pan. Pour out and save for later. In	pan, put pie	filling on bottom and top with crushed pineapple	and juice. Cover this with the dry cake mix. Top off with reserved melted butter. Bake for 1 hour at 350°
Prepare enough grits to serve 12. Mix all ingredients in grits while hot. Bake at 350°.
Combine all ingredients except milk and salad oil. Dip chicken in milk and coat with crumb mixture. Place in shallow roasting pan, skin side up (do not grease pan). Bake at 375° for 30 minutes. Brush with salad oil; bake 30 more minutes, or until nicely browned and tender.
Preheat oven to 375°. Brown sausage meat; drain. Press one can crescent rolls in a 13 x 9 x 2-inch casserole dish. Top with sausage and cheese. Beat eggs; add salt and pepper. Pour eggs over sausage and cheese. Bake in a 375° oven for 25 to 30 minutes.
Saute shrimp in oil until pink. Remove shrimp and saute onion, celery and bell pepper. Add rice to shrimp and eggplant mixture. Pour into buttered 2 1/2 quart dish. Pour soup over top. Top with grated cheese and then buttered bread crumbs. Bake at 350° for 25 minutes.
Melt butter. Add brown sugar and corn syrup and blend. Pour mixture into bottom of 8 x 8-inch or 10-inch round pan. Sprinkle with chopped nuts. Peel and slice apple. Spread apple slices on top of nuts. Dip each refrigerated roll in sugar-cinnamon mixture (one side only). Place sugar side down in the pan. After placing all rolls in pan, sprinkle remaining mixture over all. Bake in 375° oven and turn out onto a large plate or tray. Let sit for 30 seconds, then lift off and serve warm.
Preheat oven to 350°. Lightly grease cookie sheets. Combine first four ingredients and mix well with spoon. (Dough will be thick.) Add vanilla chips and nuts. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes. Let stand on cookie sheet 1 minute before removing to wire rack. Yields 2 dozen large or 4 dozen small cookies.
Cook sugar, milk, cocoa, and margarine for 1 1/2 minutes. Start timing when it has reached a full boil. Remove from heat; add oats, nuts, and vanilla. Then add peanut butter. Mix well then drop by teaspoon on waxed paper.
In a medium saucepan over very low heat, melt chocolate, stirring constantly; remove from heat. Add butter, stirring until melted; stir in liqueur and orange peel, if desired. Transfer to a medium bowl; cover and refrigerate until mixture is fudge-like, about 30 minutes.
Preheat oven to 400°. Cut a 3-inch round from each slice of bread. Brush inside of 2 miniature muffin tins generously with butter. Gently fit bread rounds into each mold to form a cup. Bake 10 minutes or until lightly browned. Cool.
Sift together flour, soda, salt and cinnamon; set aside. Cream shortening and sugars; add eggs and beat. Add flour mixture and oats. Drop onto ungreased cookie sheet. Bake at 325° for 15 minutes.
Simmer all ingredients and then add cheese. Stir until completely mixed. Serve with tortilla chips and quesadillas.
Preheat oven to 350°. To cook chicken, you can either boil for 20 to 25 minutes or place in a microwave-safe dish; cover and cook for 5 to 6 minutes on High. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool. Cut chicken into bite-sized pieces. In a 9 x 13-inch baking dish, combine chicken, salt, pepper, rice and soup. Mix well. Top with cheese, then with bread cubes. Bake at 350° for 20 minutes or until bubbly and golden brown.
Combine all ingredients, except the bread. Use some of the reserved clam fluid to thin it. Cut the top off the bread. Break out the insides and set aside.
Mix cake mix, vanilla pudding, 1 cup water, 1/2 cup oil and the eggs together on medium speed until well blended. Fold in the poppy seed. Prepare Bundt or tube pan by greasing with butter and sprinkle with sugar and cinnamon. Bake at 350° for 50 minutes. Cool 15 minutes.
Mix all ingredients together. Put 4 to 6 slices of bacon on top and bake at 350° for 1 1/2 hours or until juice cooks down.
Place potatoes in casserole dish. Mix soup and milk. Pour over potatoes. Sprinkle cheese on top. Bake at 350° until cheese melts and is bubbly.
Bring first three ingredients to a boil. Take off heat and add peanut butter, vanilla and oats. Drop by spoonful onto wax paper.
Mix sugar and eggs. Beat. Mix all dry ingredients. Add to eggs and sugar mixture alternately with oil and coffee. Beat well. Add raisins, apples and nuts. Cook at 350° for 25 to 30 minutes. Let cool. Add Cream Cheese Icing.
Beat eggs until foamy. Add sugar, syrup, butter, salt and vanilla. Continue to beat until thoroughly blended. Stir in peanuts. Pour into unbaked pie shell. Bake in preheated 375° oven for 45 minutes. Serve warm or cold. May be topped with whipped cream or ice cream.
Butter a 13 x 9 x 2-inch baking dish or pan. Line with bread slices. Sprinkle chicken over bread. In saucepan, saute the mushrooms in 2 tablespoons of butter. Using a slotted spoon, spoon mushrooms over chicken in baking dish. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Combine eggs and milk; pour over cheese layer. Cover and then chill for at least 3 hours or let stand overnight. Bake, uncovered, in a 350° oven for 1 1/4 hours. Combine melted butter and crumbs. Sprinkle over casserole and then bake 10 more minutes. Serves 10 to 12.
Mix sugar, milk and soda thoroughly and cook over medium heat until small amount tested in cold water forms small ball. Add butter and return to heat until butter has melted. Remove from heat; add vanilla and beat until mixture begins to thicken. Add pecans; mix thoroughly and drop in thin patties onto waxed paper or foil. Yields 20 to 24 pralines.
Blend eggs, margarine, sour cream and corn. Add salt and muffin mix. Pour into greased 9 x 12-inch pan. Bake at 350° for 45 minutes. This is best when served hot.
Simmer onion and drippings. Add beef and simmer until brown. Mix all other ingredients. Add beans last so they will not be mushy. Add all ingredients to meat and bring to a boil. Simmer 45 minutes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2-inches.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in a large skillet. Brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix all ingredients together in order given. Beat well. Chill dough 1 hour. Shape into small balls. Put on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes, until lightly browned. Do not overbake. Let cool on cookie sheet before removing.
In a large bowl, cut broccoli into bite-size pieces. Crumble bacon into broccoli and add chopped onion. In a small bowl, mix mayonnaise, vinegar and sugar. Stir well. Stir into broccoli gently until broccoli and bacon are well coated. Refrigerate until ready to serve.
Mix together ingredients. Pour into pie plate and bake 30 to 40 minutes at 350°. No crust is needed.
Dissolve jello in boiling water. Add remaining ingredients. Pour into container and chill until firm.
Prepare German chocolate cake mix as directed on package, substituting Egg Beaters and applesauce for eggs and oil. Bake in a 9 x 13-inch pan, sprayed with low-fat cooking spray, as directed. Pour condensed milk over hot cake (in pan). Let cool. Spread caramel topping. Sprinkle Grape-Nuts. Top with Cool Whip. Refrigerate several hours or overnight. Delicious and guilt-free!
Use meat mixture to fill and roll about 12 to 15 flour tortillas. Place rolled tortillas in cooking dish.
Combine dry ingredients in a bowl. Cut in shortening with a pastry blender until mealy. Add water, a tablespoon at a time, and toss with a fork to blend. Turn onto a lightly floured surface and knead until smooth. Roll out as thin as possible. Cut into 2 or 3-inch squares and fry in hot oil, 370°, until puffed and browned. Makes 20 to 30, depending on size. Serve warm with cinnamon sugar or syrup, if desired.
Heat oil in wok or large skillet until hot. Add cabbage, onion, pepper, garlic powder, sugar, salt and pepper. Stir-fry until cabbage is just tender and light green, about 3 minutes. Add water and cover; remove from heat. Let stand 3 to 5 minutes. Yields 4 to 6 servings.
Combine first five ingredients. Stir in pecans. Combine remaining ingredients and add to flour mixture, stirring until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes. Cool in pan 10 minutes and remove and leave on wire racks.
Mix first 4 ingredients, then add flour to thicken slightly. Add the next 3 ingredients and mix. Add flour until right for punching. Lard sides of pan. Knead a few minutes more. Let rise 2 times. Make into large 3-inch buns. Let raise. Bake at 350° and let cool. Slice each bun in 2 or 3 slices. Dry in low oven until crisp.