HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 9 x 13-inch pan put cherry pie filling and pineapple pieces. Sprinkle cake mix on top (dry) then coconut and nuts. Put melted margarine on top. Bake at 350° for 30 to 35 minutes. Serve with ice cream or whipped cream.
Mix first three ingredients together, add milk, cinnamon and cloves; mix well. Pour in pie shell. Bake at 375° for 40 minutes.
Beat the eggs and sugar in bowl. Melt shortening and chocolate in pan. In another large bowl, add flour, baking powder, salt and vanilla. Heat oven to 350°. Grease and flour small square pan. Mix all ingredients above and beat 2 minutes. Bake 15 to 20 minutes. Cool. Put on icing.
*Can use 1/2 cup applesauce and cut the oil to 1 tablespoon.
Cook minute steaks in a small amount of oil in a large skillet until brown. Add drained green beans, tomatoes, mushrooms and onion. To thicken the sauce add flour in a small amount of water and pour into the mixture. Cook for 15 or 20 minutes or until the sauce is thick, then put 4 or 5 biscuits on top of the mixture after you pour everything into a round baking dish. Then cook until the biscuits are brown, then serve.
Cook rice in chicken broth. Cook broccoli according to package directions. Drain. Saute onion and celery in butter until tender. Add soups and cheese and mix well over low heat until cheese melts. Blend in broccoli then rice, chicken and seasonings, mixing well. Bake in buttered 2-quart rectangular casserole dish. (Can be frozen before cooking.) Bake at 350° for 45 minutes. Serves 8 to 10.
Prepare spaghetti in large Dutch oven; add butter to boiling water to keep spaghetti from sticking. While spaghetti is cooking, in a large saucepan brown ground beef. Stir until crumbled. Add sauce. After spaghetti is done, drain but do not allow to become dry. Stir in sauce mixture. Mix well. In a large casserole or baking dish, butter the bottom and edges. Pour spaghetti in. Sprinkle with shredded cheese. (Can put in more cheese, if desired.) Layer spaghetti, then cheese, then spaghetti, ending with cheese. Bake at 350° until cheese is melted. Great for leftover spaghetti.
Mix ingredients. Save part of bacon to sprinkle on top after casserole is cooked. Bake casserole at 350° for 45 minutes.
Mix cocoa, sugar and Sweet 'N Low. Add two tablespoons of milk. Stir until smooth. Add the rest of the milk. Stir. Add ice cubes.
Mix soup, water and rice in a flat 2 x 9 x 13-inch baking dish. Wrap each chicken breast with a thin slice of ham. Add the bacon. Place on top of rice mixture. Cover with foil and bake at 325° for 30 minutes. Remove foil and bake 30 minutes longer or until bacon is brown.
Preheat oven to 425°. In a large bowl, combine bacon and biscuit mix. Stir in remaining ingredients. Mix well. Roll dough into balls the size of golf balls. Place on baking sheet and flatten with your palm. Put in oven and bake for 12 minutes. Makes 12 to 18.
Mix together the browned beef, onion, pepper, seasoned salt and tomato sauce. Simmer for 5 minutes. Put 3 cups (crushed lightly) tortilla chips in a 2-quart casserole. Sprinkle with 1 cup shredded Cheddar cheese. Pour the meat sauce over the cheese. Top with remaining cheese. Sprinkle the remaining lightly crushed tortilla chips on top. Bake 15 minutes at 350°. Garnish with olives, if so desired.
Mix Cool Whip and jello together until jello is dissolved. Add fruit cocktail. Fix ahead of time; keeps well.
Heat oven to 375°. In a 9 x 13-inch pan, melt oleo in the oven, while mixing the following ingredients in a large mixing bowl: eggs, broccoli, onion, cottage cheese, muffin mix and self-rising meal. Stir until well mixed, then add melted oleo to mixture but do not scrape pan. Remaining oleo will keep cornbread from sticking. Stir again until ingredients are combined. Pour into baking pan and bake at 375° until lightly browned (about 30 or 40 minutes). If not browned on top when tested for doneness, turn oven on preheat for a few seconds.
Mix eggs, oil, vanilla, zucchini, pineapple, and sugar. Stir in remaining ingredients. Spoon batter into 2 well greased and floured loaf pans. Bate at 350 degrees for 1 hour or until done.
Preheat oven to 350°. Mix sugar and flour. Add eggs and cooled margarine. Mix well. Stir in pecans, chocolate chips and vanilla. Pour into unbaked pie shell. Bake 45 minutes.
Chop onion, celery and broccoli. Put in butter. Cook. Cook rice. Mix all ingredients together. Pour into a casserole dish and bake at 350° about 30 minutes.
Cream shortening and sugar. Sift dry ingredients together and add alternately with egg yolks and buttermilk. Add vanilla, mashed bananas and nuts. Fold in beaten egg whites. Bake in large greased and floured tube pan at 325° for about 1 1/2 hours.
Clean shrimp and set aside. Add soy sauce and sugar to stir-fry seasoning; set aside. Add peanut oil to electric wok set at 350°. Add broccoli, mushrooms, water chestnuts, snow peas and green onions and cook five minutes, stirring often. Remove from wok and set aside. Place oleo in wok and add shrimp. Season with garlic powder to taste. Cook shrimp until white. Pour vegetables back in with shrimp and add stir-fry seasoning mixture. Stir well and cook three minutes. Serve over rice or alone.
Mix soups, chilies and chicken. Layer tortillas, soup, chicken mixture, tortillas, soup and chicken mixture. Bake 1 1/2 hours at 250°. Add shredded cheese during the last 15 minutes.
Mix peppers, vinegar and sugar. Boil for 2 minutes. Add pectin and boil for 2 more minutes. Can in sterilized jars.
Brown mushrooms and onion in butter until tender. Stir in gravy and cheese. Heat until cheese melts. Add chicken and spaghetti. Heat and stir now and then. Garnish with parsley. Serves 4.
In mixer bowl, blend together cottage cheese and thawed topping. Beat until blended. Stir in dry gelatin. Fold in pineapple and mandarin oranges. Press into 7 or 8-cup mold. Chill several hours or overnight. Unmold onto serving plate; garnish with endive. Serves 12.
Cook and drain 1 box spaghetti. Mix with the ingredients. Let stand. In large skillet, saute seasonal fresh vegetables (onions, peppers, mushrooms, squash, etc.) lightly in olive oil. Toss vegetables with spaghetti and sauce.
Mix together in a large bowl all the ingredients except butter. Make slightly oval shaped balls about 3-inches long. Brush with melted butter. Heat oven to 350°. In a shallow pan sprayed with Pam, cook for about 20 minutes, turning once and loosely covered with foil. Serve hot and garnish with lemon wedges and sliced red onions.
Layer all the ingredients as stated, the mayonnaise with milk and sugar last. Add 8 ounces Cheddar cheese. Add bacon, that has been cut into bits and fried, on top of the cheese. Refrigerate overnight.
Beat softened butter until creamy. Add sugar and continue beating until light and fluffy. Beat in vanilla. Stir in flour until it is almost incorporated and then sprinkle milk over dough and finish mixing. Remove dough from bowl and gather in ball. Knead briefly. Roll 1/2 at a time 1/8-inch thick and cut into shapes. Bake at 325° for 10 minutes. Edges will be lightly brown.
Brown beef and onion. Add remaining ingredients; simmer for 30 to 60 minutes. Serve hot with crackers, cornbread or French bread slices. Good with tossed salad. Can be prepared in crock-pot and can be frozen.
In a Dutch oven, cover potatoes with water. Season with salt and pepper. Boil until potatoes are tender. Add margarine. In blender, combine 1 cup of water from potatoes, milk and flour and blend until smooth. Add to potatoes with cheese. Serve when cheese has melted.
Mix all ingredients together, except chili powder, until well blended. Form into a roll or ball. Roll in chili powder sprinkled on wax paper. Chill.
Prepare macaroni according to package; drain. Add Veg-All, tuna, onion, cheese and pickles. Mix sour cream, salad dressing, lemon juice and salt and pepper. Toss with macaroni mixture. Chill. Serves 6 to 8.
Bring to a rolling boil in a large pan and boil for 5 minutes. Remove from stove and add:
Saute onions in margarine. Cook 1 head of cauliflower that has been cut into flowerets. Cook the cauliflower separately and add to the above, onions and margarine that has been sauteed and the noodles and chicken broth that have been cooked. I add some flour to the milk to thicken and then add the Velveeta cheese that has been cubed. Simmer until cheese is melted. Makes about 4 quarts. Can be frozen.
Bring rice and water to a boil. Simmer 20 minutes. Drain and save rice water. Dissolve Jell-O and sugar in rice water. Add pineapple and Cool Whip. Let set.
Grate potatoes. Add salt and beaten eggs. Add enough flour to make a soft dough. Drop by spoonfuls into boiling water; cook for 8 to 10 minutes. Drain and rinse in hot water. Cook onion until golden brown in butter. Pour onions and butter over dumplings. Serve hot.
Preheat oven to 300°. In a large bowl, combine oats, wheat flakes, nuts and salt. Warm the honey and vanilla; mix with oats. Spread thin on cookie sheet. Cook 20 to 25 minutes. Stir every 5 minutes to prevent burning. Yields 6 cups.
Beat egg white until stiff. Add rest of ingredients. Beat on high for 2 to 3 minutes, scraping bowl occasionally. Will ice 1 (9 x 13) cake. Is also great for icing brownies!
Combine unpopped corn and water. Set aside. Heat oil in 1 1/2-quart pan. Add sugar to heated oil. Add popcorn and water. Cover. Pop the corn quickly and shake the pan constantly. After peak popping, remove from heat. Enjoy!
Mix cake mix, margarine and 1 egg until crumbly. Press in 9 x 13-inch pan. Add sweetened condensed milk, egg and vanilla; beat until blended. Add pecans and brickle baking chips. Bake at 350° for 25 to 35 minutes.
Stir juices, water and sugar in pitcher until sugar is dissolved. Just before serving, add ginger ale. Put ice cubes in glasses. Add drink and serve. Makes 1 quart or 32 ounces.
Mix chocolate, milk, sugar and syrup. Cook until a drop in cold water forms a soft ball. Remove from heat; add vanilla and butter. Beat mixture until it becomes thick. Add pecans and pour into greased pans. Cut into squares when cool.
Place potatoes, onion and peas in baking dish. Mix in cheese. Dot with oleo, salt and pepper. Pour milk over all. Bake at 375° for 1 hour.
Boil potatoes and eggs in salted water. Cool potatoes and peel. Crush fresh head of garlic and wipe bowl (with it) in which potato salad will be placed.
In 1 1/2-quart saucepan, mix crushed peaches, sugar and orange juice. Place over high heat and stir until boiling. Reduce heat to low and let simmer for 15 minutes or until thick without covering. Remove from heat; stir in lemon juice and extract. Makes 2 cups. Serve warm on pound cake or chill the sauce to make up parfaits to place in freezer for future use.
Mix together and pour into pie shell. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. Lightly grease jelly roll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Makes 7 dozen appetizers.
Heat oven to 375°. Mix shortening, sugars, eggs and vanilla thoroughly. Stir in remaining ingredients.
Next, mix ingredients and pour over crust. Bake at 350° for 30 to 35 minutes, until golden brown.
Preheat oven to 350°. Mix all ingredients together until smooth. Bake in greased and floured tube or Bundt cake pan. Bake 55 minutes. Serves 12.
Partially bake pie crust for 10 to 12 minutes. Remove from oven. In a medium saucepan, combine cooked and drained spinach, eggs, Ricotta cheese, 1/2 cup Swiss cheese and spices. Cook for 10 minutes on medium heat. Pour into pie shell. Sprinkle with remaining Swiss cheese. Bake at 350° for 30 to 35 minutes.
Mix all together and bake for 1 hour at 350°. May not need to bake this long. Check with a knife to make sure it is not soggy.
In mixing bowl, cream butter and sugar. Add egg and vanilla. Beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture and mix well.
Combine all ingredients except macaroni and cheese. Cook until zucchini is slightly tender, then add precooked macaroni (should be cooked 7 to 8 minutes). Cook with macaroni 4 to 5 minutes. Top with Mozzarella cheese when served.
Preheat oven to 350°. Cook noodles as directed on package. Drain. Add tuna. Add cream of mushroom soup and peas and mix together. Melt 1/2 stick of butter and add to mixture. Place in ungreased casserole bowl. Add breadcrumbs to top and dot with remainder of butter.
Mix all ingredients together and bake in 3 greased loaf pans at 350° for 1 hour.
Grind cucumbers and onions; drain well. Add sugar, lemon juice, seasonings, coloring and mayonnaise, stir until smooth. Refrigerate.
Pour over cake while both are hot and cover with lid or foil. Great for reunions or picnics.
Mix well. Pour into pan and bake 40 to 50 minutes at 350°.
Put cookie dough in bottom of a 9 x 13-inch pan. Cover with crushed Oreos. Pour melted caramel on top and bake until crust is done. Pour melted chips on top and chill. Add sprinkles too, if you wish. Chill for 1 hour before serving.
Wash and grind the raw cranberries and combine with orange rind and sugar. Let stand 30 minutes. Meanwhile, dissolve the Jell-O in the hot water. Add the cold water and chill until congealed slightly. Add cranberries, celery and apple. Turn into a mold that has been rinsed with cold water. Chill and serve on lettuce leaves and top with mayonnaise. Serves 6.
Prepare the pumpkin the same as for pie (recipe is on the label). Pour into a 13 x 9-inch pan. Sprinkle cake mix over top. Melt butter and drizzle butter over cake mix. Sprinkle nuts on top.
Place cornmeal, wheat germ, potato flour, soy flour and softened yeast in a bowl.	In another bowl, beat the eggs and all other ingredients. Add the dry ingredients to the moist mixture and mix well. Place in prepared 9 x 5 x 2-inch bread pan and let rise about 1 hour. Bake in a 325° oven for 40 to 50 minutes. Yield: 1 loaf.
Mix all ingredients together except for chocolate almond bark. Shape into small balls. Drop the balls onto waxed paper and freeze. Melt chocolate almond bark. Use toothpick to dip balls into chocolate and freeze again.
Drain beans. Toss beans, mayo and 1/4 cup cheese. Cook in microwave for 5 minutes; stir. Add 1/4 cup cheese and stir again. Cook 5 minutes; stir. Sprinkle Parmesan cheese and cook 5 more minutes. Serve piping hot.
Scald milk with margarine. Beat together eggs, sugar, cornstarch	and vanilla and add to milk and margarine mixture. To this, add apples. Pour into 2 pie shells.	Bake for 1 hour or until firm at 350°.
Parboil shells. Combine cheeses, eggs, spinach and cooked sausage. Stuff shells. Put extra cheese and sauce over the top. Place in oven at 350° for 1 hour (covered with foil). Uncover at least 10 minutes.
Process in food processor until coarsely ground. Add enough Miracle Whip to spread easily.
Line a roasting pan with onions. Lay brisket on top, then season with garlic powder and seasoned salt. Brown for 20 minutes at 450°. Reduce heat to 350°; cover and cook for about 1 1/2 hours. Add the sauce; rinse the sauce can with the white wine and pour over the meat. Add potatoes and cook for about 1/2 hour longer.
Prepare rice mix in a medium-size saucepan according to package directions, using 2 tablespoons oil instead of butter. Turn cooked rice into a bowl. Mix remaining oil, vinegar and black pepper; pour over hot rice and toss to mix. Add remaining ingredients. Toss. Serve well chilled in lettuce-lined bowls. Serves 6 to 8.
Cook pasta. Drain well. Cut up vegetables and meat. Mix all ingredients together. Can be refrigerated for a couple of days. Can be served as a main dish.
Heat 1/2 cup apricot nectar and use it to dissolve a small package orange jello. Add remaining nectar. Add 1 small can crushed pineapple, 2 bananas, 1 cup marshmallows and 1/2 cup nuts. Chill and serve.
Stir dry ingredients in a bowl. Set aside. In a mixer bowl, beat sugar and shortening with an electric mixer until light. Add eggs and milk, beat smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into lightly greased 8 x 4 x 2-inch pan. Bake at 350° for 60 to 65 minutes or until toothpick inserted near center comes clean. Cool in pan 10 minutes. Remove from pan. Cool completely. Freezes well.
Mix together all ingredients, except mandarin oranges. Beat with mixer. Add mandarin oranges and mix into batter with spoon. Pour into 4 greased cake pans. Bake at 300° until done. This batter takes about 30 minutes.
Cook bacon until crisp; remove from pan. Drain, cool, crumble and reserve. Mix vinegar, water and sugar. Add to bacon fat in pan; simmer for 5 to 10 minutes. Pour over chopped lettuce in heatproof bowl; toss. Add bacon bits and sliced scallions. Serve warm. Serves 4.
Mix together flour, eggs, milk, salt and butter. Roll like pie dough and cut with 2-inch cookie cutter. For filling cook and mash potatoes; mix with onion, fried in butter and drained, and dry cottage cheese as you like. Put filling on half of round, fold, pinch sides together with fork. Drop into boiling water, a few at a time. They are done when they come to the surface (about 3 minutes). Remove from water. Serve with sour cream or fry. If you plan to freeze them, don't cook.
Saute green pepper and onion in a small amount of Crisco in a small baking dish. Add uncooked Minute rice and 1 can cream of mushroom soup plus 1/2 can of water. Salt and pepper to taste. Put shredded Cheddar cheese to cover on top. Cover with foil. Bake at 350° for about 45 minutes.
Combine all but crumbs in microwave-safe glass dish, then sprinkle bread crumbs on top. Bake at 1/2 power (500 to 600 watts) for 8 minutes, then turn dish 180° and bake 8 minutes. Let sit a few minutes and serve.
Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces and set aside. In a bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping. Gently fold into gelatin mixture. Fold in peaches.
Salt and pepper pheasants inside and out, then put 1 tablespoon butter inside each cavity. Place in roasting pan with 3/4 cup water. Roast in preheated 350° oven for 1 hour.
Preheat oven to 375°. Spray cookie sheet with cooking spray. Combine dry ingredients; stir in egg whites, corn syrup and vanilla until well mixed. Add raisins. (Batter will be stiff.) Drop by rounded teaspoonful onto cookie sheets. Bake 10 minutes or until firm. Do not overbake. Remove and cool. Yields 2 1/2 dozen.
Mix cocoa, sugar, sweet milk and butter. Boil for 1 minute. Remove from heat. Mix vanilla, dash of salt and peanut butter. Add to chocolate mixture as soon as possible. Add instant oatmeal. Drop on wax paper desired size. Cool in refrigerator 5 minutes. Raisins can be added to mixture.
Cook macaroni and drain; put in crock-pot with all other items. Add extra cheese on top. Cook 2 1/2 hours on low. (Spray crock-pot with Pam and it won't stick.)
Sift flour and salt together and gradually stir in milk, mixing well. Add eggs and melted butter and beat hard for 2 minutes with electric hand mixer.
In a double boiler, place 2 3/4 cups of milk and cook until hot. In a small bowl, mix flour, cornstarch (you can use 6 tablespoons of flour if you have no cornstarch), the 1/4 cup of milk, sugar, egg yolks and salt; beat well. Add to hot milk and cook until thick. Add vanilla, stir and let cool. Add coconut to cooked custard, holding back a sprinkle.
Mix orange juice, milk, sugar and vanilla in blender. Add ice cubes, 2 or 3 at a time, until all are used. Blend well. This makes 1 blender full. Delicious in hot weather.
Chop peppers, mushrooms and broccoli; set aside. Line a lightly greased 15 x 10-inch pan with rolls. Pinch seams together. Bake at 350° for 7 to 8 minutes. Cool. Mix cream cheese, mayonnaise and seasoning together and blend until smooth. Spread on rolls. Mix all veggies and cheese and sprinkle on cream cheese. Cover and chill. Cut in squares.
Cook sugar, margarine and milk until it makes a soft ball when dropped in cold water. Add Kraft kisses and take off heat immediately and stir until melted. Let cool slightly; beat. Spread on cake.
Mix everything in a mixing bowl, except syrup. After mixing well, stir in chocolate syrup by hand. Spread in a greased and floured pan (13 x 17-inches). Bake 25 minutes at 350°.
Combine first four ingredients in a large bowl. Stir to dissolve. Add eggs, cheese and flour, enough to make an easily handled dough. Knead dough quickly and lightly until smooth and elastic.
Prepare macaroni as directed. Mix ingredients together and bake 1 hour at 350°.
Brown onion and pepper in Crisco. Add salt and flour; blend. Add soup and milk; stir until thick and smooth. Add tuna and lemon juice. Top with biscuits. Bake 1/2 hour at 350°. Serves 6.
Melt butter, shortening and chocolate together. Set aside. Mix flour, baking powder and salt together. Beat eggs well, gradually adding sugar. Blend in chocolate mixture and vanilla. Finally, add flour mixture. Pour in 8 x 8-inch pan. Bake at 350° for 20 minutes. Oven should be preheated.
Mix all ingredients together. Place in greased or Pam sprayed casserole dish. Bake at 350° for 1 hour.
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, nutmeg and salt; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 350° for 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Dip doughnuts in melted butter, then roll in cinnamon-sugar. Serve warm. Yield: about 10 servings.
Mix first 3 ingredients. Add eggs, one at a time, beating after each one. Sift flour, cocoa, salt and baking soda. Add dry ingredients alternately with milk and vanilla. Bake in greased and floured tube pan at 325° for 1 hour and 30 to 45 minutes on lower shelf.
Melt magarine in bottom of dish. Mix cornbread mix, broccoli, onion, cottage cheese and eggs together. Do not drain broccoli. Pour over melted margarine in dish. Sprinkle cheese on top. Bake at 375° for 30 minutes or until done. Must use 9 x 13-inch glass dish. Freezes and reheats well.
Boil egg noodles and drain. Mix all ingredients together and put in casserole dish. Cook for 1 hour at 350 degrees. Great served with a salad.
Mix the ingredients together in a glass baking dish. Once ingredients are mixed well, pour them into a well greased and floured baking pan. Bake at 250° until done, 40 to 45 minutes.
Cook broccoli as directed on package. Drain. Mix with other ingredients but use 1/2 can cheese soup. Pour into 1 to 2-quart casserole. Top with rest of the Cheddar cheese soup. Cook at 350° for 15 to 20 minutes until bubbly.
Sift flour and measure; add baking powder and salt and sift again; set aside. Cream shortening and sugar together until light. Add unbeaten eggs, one at a time, beating thoroughly after each addition. Add flour mixture, with milk, stir in vanilla and almond flavoring. To half of the batter add red food coloring to make a delicate pink. Spoon batter into greased 9 x 3 x 5-inch loaf pan, alternating the plain and pink batters. Bake at 325° for one hour. Cool on rack 10 minutes; remove from pan.
Cream the first 4 ingredients. Add buttermilk and vanilla. Sift flour and salt. Alternate flour and salt with milk and vanilla into egg, shortening, sugar and cocoa mixture. Add boiling water and soda. Bake at 350°. Makes 3 layers.
Mix in bowl pudding mix and cold milk. Mix in another bowl sugar, softened cream cheese and vanilla. Add these two mixtures together; fold in Cool Whip. Line bottom of 9 x 13-inch pan with graham crackers; top with mixture, then crackers, then mixture, then crackers, then mixture on top of last layer of crackers. Spread frosting mix. Chill well before serving.
Blend 1 cup of flour, baking powder and salt. Cream butter; beat in sugar. Beat in egg, vanilla and cream. Stir in flour stiff enough to roll. Wrap in waxed paper; chill for 2 hours. Place on lightly floured boards; roll 1/8-inch thick. Use floured cutter. Place on ungreased baking sheet. Sprinkle with granulated sugar. Bake for 8 minutes in 375° oven. When cold, keep in covered tin box.