HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shell. Bake in oven at 375° for 40 to 45 minutes. Cool.
Combine all ingredients. Bake at 375° for 12 to 20 minutes in a well buttered pan or muffin tin.
In saucepan, cook onion and garlic in margarine or butter until tender. Add tomatoes, tomato sauce and seasonings. Bring to a boil; reduce heat. Dip each tortilla into tomato mixture to soften. Place 1 piece of chicken and about 2 tablespoons shredded cheese on each tortilla. Roll up and place, seam side down, in 13 1/2 x 8 3/4 x 1-inch baking dish.
Chop artichokes very fine. Add cheese and mayonnaise and mix well. Microwave on High in small serving dish until hot, about 4 minutes. Stir twice while heating. Serve warm with crackers or on raw vegetables.
Mix all ingredients well. Pour into a greased and heated 9 x 13 pan. Bake at 400° for 35 to 40 minutes.
Combine pineapple and sugar. Simmer about 15 minutes at low heat. Add Blue cheese. Remove from heat at once. Stir to mix and dissolve cheese. Spread on top of ham slice that has been fried just enough to heat thoroughly.
Bake according to box directions. Makes two layers. Cool and split to make 4 layers.
Put well drained, hot squash in large mixing bowl. Add egg, margarine, mayonnaise, sugar, half of cheese and half of cracker crumbs. Season with cayenne pepper, salt, pepper and herbs (oregano is especially good in this dish). Mix all ingredients well. Put into buttered 1 1/2-quart casserole and top with remaining cheese and crumbs. Bake at 350° for 20 minutes. Crookneck squash or a mixture of crookneck and zucchini may be used.
In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well. Seal bag and marinate in the refrigerate 8 to 12 hours or overnight. Heat oven to 350°. Remove pork cubes from marinade, discarding marinade. Pat pork dry with paper towel. Place cubes in a single layer not touching in a shallow baking pan and bake at 350° for 25 to 30 minutes until pork is just tender and lightly browned. Remove to serving platter or chafing dish and serve hot as an appetizer. Makes 16 servings.
Bring sugar and syrup to a boil. Turn off heat and add peanut butter and chips; stir until melted. Mix with Rice Krispies. Pour real quick into a buttered 9 x 13-inch pan.
Prepare rice. Cook onion and celery in butter until tender. Stir in soup, sour cream, wine and curry powder. Stir in chicken and wild rice. Turn into baking dish. Bake, uncovered, in 350° oven for 35 to 40 minutes. Stir before serving.
Mix thoroughly flour, margarine and powdered sugar in a small bowl. Press evenly with hands in bottom and about 5/8-inch up sides of an ungreased square 8 x 8 x 2-inch pan. Bake 20 minutes. Beat remaining ingredients in a medium bowl on medium speed until light and fluffy. Pour over base and bake until no indentation remains when touched lightly in the center, about 25 minutes. Let stand until cool; then cut into about 1 1/2-inch squares.
Combine all ingredients in food processor and process until smooth. Let stand in refrigerator for 1 hour. Lightly wipe a 7-inch skillet with vegetable oil and heat over medium/high heat. Add 2 tablespoons of batter. Quickly tilt the pan back and forth to spread batter evenly over skillet. Cook until lightly browned, then turn and cook other side until brown. Repeat with remaining batter, stacking crepes between sheets of wax paper to prevent sticking. Serve hot with maple syrup and ice cream (add sliced bananas if you like).
Blend all ingredients. Pour into spring-form pan. Bake at 350° for 45 minutes.
Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In another bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold in pumpkin mixture. Spread into greased and floured 15 x 10 x 1-inch pan. On top, sprinkle nuts. Bake at 375° for 15 minutes. Don't let cool. Turn out on dish towel lightly sprinkled with confectioners sugar. Turn nut side onto towel. Leave until cool. Unroll flat.
Cook chicken and debone; cook ground beef and drain. Season to taste with salt and pepper. Saute onions in butter. Combine all ingredients in a large container and simmer for 1 1/2 hours. May be frozen.
Beat eggs. Add oil, sugar, sugar substitute, vanilla, pineapple and zucchini. Sift flours, baking powder, baking soda, cinnamon, nutmeg and salt. Add to egg mixture. Add nuts, if desired. Bake at 375° in well-greased loaf pans for 40 minutes. Cool on wire rack. May be frozen.
Bring 4-quarts water to boil. Add salt and bay leaves. Add shrimp, cook 1 minute. Pour into colander. Cool.
Melt chocolate chips and shortening together for 2 to 2 1/2 minutes (or until melted). Stir in your choice of fillers. (I mix 3/4 cup nuts and 3/4 cup marshmallows for Rocky Road type candy.) Drop from spoon onto waxed paper. Put in refrigerator until firm.
Mix all ingredients together. Drop teaspoonful in hot oil. Pat out flat. Can be kept in oven 1 hour on low heat while frying all of them.
Mix first 6 ingredients well (takes awhile). Mold into small balls. Put in refrigerator overnight. Melt chocolate chips and paraffin over low heat in a double boiler. Dip balls in chocolate mixture with a toothpick. Let cool.
Mix together first 3 ingredients. Sift together flour, soda and salt; add to liquid ingredients. Bake at 350° for 40 to 45 minutes. Makes 4 medium loaves.
Preheat oven to 350°. Combine butter and cheese into small bowl. Roll each biscuit piece into mixture. Arrange 1/3 of the biscuits in a Bundt pan that has been sprayed with Pam. Put a layer of bacon, green pepper and onion. Repeat, ending up with a layer of biscuits on the top. Bake for 40 minutes or until golden brown. Invert onto a serving plate. Garnish with strips of green peppers.
Crumble corned beef. Add horseradish and mayonnaise, mixing very well. Serve with crackers as a spread.
Cream butter; gradually add sugar. Beat well at medium speed on electric mixer. Add eggs, one at a time; beat well after adding each. Combine flour and baking powder; add to creamed mixture alternating with milk; begin and end with flour. Mix after adding each. Stir in flavoring. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool. Spread one layer with half of pineapple filling. Sprinkle 1/3 cup coconut over filling. Repeat with the next layer. Spread frosting on top and sides of cake and sprinkle with remaining coconut.
In nonstick skillet heat the oil over medium-high heat. Add zucchini and saute until just tender and slightly browned (5 to 8 minutes). Combine remaining ingredients and add to zucchini. Remove from heat. Toss gently and serve immediately. Serves 6.
Cream butter. Gradually add sugar, beating well. Add eggs and peanut butter and beat well. Combine oats, flour, baking soda, salt and cinnamon. Add to creamed mixture, beating well. Stir in raisins or chocolate chips.
Combine first 6 ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well.
Melt margarine or butter in a 13 x 9-inch pan. Mix together all other ingredients, except Cheddar cheese. Do not drain broccoli. Pour batter over margarine or butter. Sprinkle Cheddar cheese over top of batter. Bake at 375° for 30 minutes, or until brown.
Mix and bake cake as usual in 9 x 13-inch pan. Heat to boiling 1 cup Pet milk and sugar. Add marshmallows; when melted, add coconut. Pour over hot cake. Melt 1/2 cup Pet milk with butter and chocolate chips. Spread on top of coconut. Sprinkle with almonds.
Preheat oven to 375°. In 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings. Bake, covered, at 375° for 10 minutes. Top with broccoli, 1/2 can onions and the cheese. Place fish fillets diagonally down center of dish. Sprinkle fish with paprika. Bake, covered, at 375° for 20 minutes until fish flakes. Stir rice. Top fish with Cheddar cheese and remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Makes 3 to 4 servings.
Drain beans. Mix sugar, vinegar, oil, water and salt together. Pour over beans, celery and onion. Let stand 24 hours. If you so desire, you may add mango and green pepper.
Heat oven to 350°. Cook pork chops in shortening until brown; sprinkle with salt. Heat water to boiling in 3-quart saucepan. Stir in remaining ingredients; heat to boiling. Pour into ungreased 13 x 9 x 2-inch pan. Place pork chops on top. Cover with foil. Bake 1 hour. Remove foil; bake until pork chops are done, 10 to 15 minutes longer. Let stand 5 minutes before serving.
Mix together first 3 ingredients, then refrigerate for 1 hour. Melt together wax and Hershey bars. Dip peanut butter balls in chocolate mix, then in ice water.
Mix dry ingredients, except potato starch. Add water and coconut milk gradually until well mixed. Add vanilla and coloring and pour into greased 9 x 13-inch pan. Cover with foil and bake in 350° oven for 1 hour. Do not underbake. In fact, overbake. Cool completely. Cut into smaller pieces and roll in potato starch.
Layer 1/2 the ingredients, then repeat and layer other half. Cover and bake for 30 minutes at 350°. Uncover and brown cheese.
Stir together peanuts, sugar, syrup and salt in Corning dish (1 1/2-quart casserole). Place in microwave and cook 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Return to microwave and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet; let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes about 1 pound.
Preheat oven to 350°. Melt butter in warm water. Add sugar, salt and garlic powder. Mix in 2 cups flour. Soften yeast in the 1/4 cup warm water with the 1 teaspoon sugar added. Mix this with the dough and add enough flour to make a soft dough. Let the dough rise while you butter muffin pans. Stir dough well and drop by tablespoon into cornmeal. Roll to cover and place in muffin pan. Let rise until double. Bake in 350° oven.
Cream butter and sugar. Continue to cream until fluffy. Add eggs one at a time. Add flour alternately with milk. Beat well after each addition. Add vanilla. Bake in 3 (9-inch) pans in 350° for 25 minutes.
Dice chicken into bite size pieces and mix with all other ingredients. Put into a greased, flat casserole or baking pan and top with 2 cups crushed Fritos or potato chips. Bake at 450° for 30 minutes.
Line dish with tortillas broken in fourths. Spread layer of chicken over. Pour 1 can of soup, cheese and 1/2 can of tomato peppers, then alternate layers, again topping with cheese. Cook 1 hour at 325° to 350°.
Cream shortening and sugar. Add eggs, one at a time, and beat well. Sift flour and baking soda together. Add to creamed mixture alternately with sour cream. Add bananas, nuts and vanilla. Bake in greased and floured tube pan at 325° for 1 hour.
Beat together and pour into an unbaked pie shell. Bake at 350° for about 30 minutes.
Combine dry ingredients. Add eggs, milk, vanilla and oil. Beat 2 minutes. Stir in boiling water (batter will be thin). Pour into greased 9 x 13-inch pan. Bake for 35 to 40 minutes. Cool. Frost with Buttercream Frosting.
Brown ground beef, onion and bell pepper in a skillet. Drain off the fat. In a mixing bowl, combine sauce, soup and milk. Stir in the meat. Break the tortillas into small pieces. Put some meat in the casserole dish to cover the bottom. Alternate meat, tortillas and cheese. Bake in a 350° oven for 30 minutes.
Combine all ingredients in a large soup pot or crock-pot. Cook on low for 6 hours. If using a crock-pot, set crock-pot to high and cook 6 hours. Add ground pepper to taste. Can also add two chopped Italian sausages to ingredients for different flavor before cooking.
Brown hamburger meat, pepper and onions. Add tomato sauce. Pour into a 9 x 13-inch pan and layer pepperoni, ham, mushrooms, etc. Then put Mozzarella cheese on top. Mix together eggs, milk, flour and oil. Pour over the cheese. Sprinkle more cheese on top and bake at 400° for 30 minutes.
Melt butter in a 9 x 13-inch pan. In a large bowl, beat eggs well. Add flour, milk and baking powder. Mix well. Add cheese, cooked spinach (well drained) and onion. Spoon into baking dish. Level off. Top with bread crumbs. Bake 35 minutes at 350°. Let cool 45 minutes. Serves 6.
Put milk, oleo, salt and sugar in saucepan until oleo melts. Dissolve yeast in warm water in another bowl. Add squash to saucepan mixture. Stir in 2 cups of flour at a time. Place 2 balls in each muffin pan hole. Bake at 400° for 15 to 20 minutes.
Prepare 12 hours in advance. Spray 9 x 13-inch pan with cooking spray (Pam). Line bottom of pan with whole graham crackers. Mix pudding, milk, Cool Whip and yogurt with mixer at medium speed until blended. Pour over graham crackers. Place whole graham crackers on top, side by side. In microwave, heat frosting until soupy (about 1 minute) and pour over top. Cover and refrigerate 12 hours.
Season chicken with garlic salt and pepper. Saute in butter about 2 minutes. Stir in spaghetti sauce and Italian seasoning; cover and simmer 10 minutes. Add celery; continue cooking until celery is tender-crisp. Serve over rice. Sprinkle with Parmesan cheese. Serves 6.
Preheat oven to 350°. Grease 13 x 9-inch pan. In large bowl, beat brown sugar and margarine until light and fluffy. Add vanilla and eggs, mix well. Add flour, baking powder and salt; mix well. Reserve 1 cup chocolate chips for frosting. Stir in remaining chips and nuts. Bake 15 to 20 minutes. Cool completely and frost.
Heat oven to 375°. In a large bowl, beat the sugar, brown sugar, margarine and peanut butter until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, baking soda and salt. Mix well. Stir in butterscotch chips. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten slightly with fork dipped in flour or sugar. Bake at 375° for 6 to 10 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely. Yields 4 to 5 dozen cookies.
Mix first 4 ingredients with 1 cup of cheese. Place in casserole dish and sprinkle other cup of cheese on top. Bake at 325° for 25 to 30 minutes.
Blend cheese with butter. Stir in flour, salt and paprika. Mix well. Wrap about 1 teaspoon of mixture around each olive, covering it completely. Bake at 400° for 15 minutes on a greased cookie sheet. Yields 4 dozen.
Boil 1 cup sugar and 1 cup syrup 1 minute. Add a few chocolate chips. Take off burner. Add 1 cup peanut butter and 2 1/2 to 3 cups crushed Post Toasties. Drop on wax paper.
Mix onion, chestnuts, cheese, vegetables and mayonnaise together. Place in baking dish; sprinkle Ritz crackers on top and dab with butter. Bake at 350° for 30 to 45 minutes.
Cook up lasagna like directions advise. Cook up hamburg. Drain grease off. Add tomato sauce and seasonings. Continue to simmer for 1 hour. When done, use 9 x 13-inch pan. Spread a little sauce in bottom of pan. Lay down a row of noodles, then sauce, then cheese (both kinds) then drop cottage cheese by teaspoons. Then do it all again until pan is full. Bake at 375° for 1 hour.
Cut squash in 1-inch cubes. Add onions; cook in a little water until tender (approximately 20 minutes). Drain; add soup and sour cream. Set aside.
Saute onions and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer 10 minutes. Use with chicken, ribs or hamburgers. Makes 1 quart.
Mix the chicken, almonds, chestnuts, pimentos and celery. Then blend mayonnaise, sour cream, lemon juice, salt and pepper. Combine the chicken mixture with the blended ingredients. Place in a 2-quart casserole dish.
Preheat oven to 450°. Spread tuna over bottom of pie shell. Sprinkle cheese and onion over tuna. Top with sliced mushrooms. Beat together eggs, milk, lemon juice and seasonings; pour over tuna mixture. Bake on a cookie sheet for 15 minutes. Reduce heat to 350°; bake an additional 12 to 15 minutes or until center is set. Crab or shrimp may be substituted for tuna. Serves 6.
Combine beef, egg, bread, milk, onion, parsley, salt and mustard. Shape in 4 loaves. Put in baking pan, spoon ketchup over it and bake in preheated 400° oven for 20 minutes.
Mix well. To make cocoa, add 4 tablespoons to 1 cup hot water. Stir well.
Season meat with salt and pepper. In hot skillet, brown meat on both sides in oil. Drain peach halves and set aside. Combine peach liquid and all other ingredients, except pepper and peaches. Pour mixture over browned meat. Simmer 30 minutes. Cut peppers into diamond shapes. Add peppers and peaches when meat is done. Cover and simmer 5 minutes more. Serve over fluffy rice and French bread.
Combine in bowl the pineapple, pistachio pudding and cottage cheese; mix well. Add pecans and Cool Whip; stir well. Pour in salad bowl and refrigerate 1 hour minimum; overnight for best results.
Sift flour, baking powder and salt. Cream eggs and brown sugar. Add vanilla, nuts and apples. Add dry mixture. Pour into 2 (10-inch) pie tins (buttered).	Bake at 350° for 30 minutes. Cool in pans. Serve with Cool Whip, but extra good with whipped cream and flavored with sherry.
Mix all ingredients. Store in airtight container. Mix 2 teaspoons per cup of boiling water.
Use half as much milk as sugar (or twice as much sugar as milk). Cook to soft ball stage. Put in hunk of butter, some vanilla, pinch of salt and a gob of peanut butter. Stir well and put into buttered dish. Cool and cut into squares.
Coat eight (4 ounce) shallow baking dishes with vegetable cooking spray; set aside. Combine 1 package powdered sugar, chunky peanut butter and 1/4 cup plus 2 tablespoons milk in a large microwave-safe bowl, stirring well. Add 1/2 teaspoon vanilla; stir until smooth. Cover with wax paper and microwave at High 2 to 3 minutes. Spread evenly into prepared dishes. Place 1/2 cup butter in a separate microwave-safe bowl. Microwave at High 1 minute or until melted. Stir in 1 package powdered sugar, 1/4 cup milk and 1/2 cup cocoa. Cover with wax paper and microwave at Medium-high (70%) power for 2 to 3 minutes. Add 1 teaspoon vanilla; stir until smooth. Spread chocolate mixture evenly over peanut butter layers; cool.
Place 4 cups of potatoes into 2 x 12 x 17-inch greased pan. Mix other ingredients together. Pour over potatoes. Bake at 350°, covered, for 1 hour. Uncover; bake 45 minutes.
Heat first four ingredients in saucepan. Add onions and cook covered until tender (about 15 minutes). Turn onion mixture into 1-quart casserole and pour a mixture of egg yolks, sour cream, and cheese over onions. Top with cracker crumbs. Heat in 350° oven for 10 to 12 minutes.
Wipe ribs with wet towel or with damp paper towel. Place ribs in a single layer in a shallow roasting pan. Roast ribs at 450° for about 20 minutes, turning once. Prepare basting sauce. Mix all ingredients together. Remove ribs from oven. Brush ribs with sauce on both sides. Return to oven. Bake at 450° for about 20 minutes longer or until ribs are tender. Baste with remaining sauce from time to time while baking. If ribs start to get too dark, cover with aluminum foil and reduce heat to 400° for the last 10 minutes of baking time.
Mix all ingredients together (except potato chips and margarine). Pour into large casserole dish. Top with crushed potato chips mixed with margarine. Bake, uncovered, 30 to 40 minutes in 350° oven or until thoroughly heated. Serve hot.
Sift together the first ingredients. In pan, put margarine, oil, cocoa and water. Bring to a boil. Pour over flour mixture and stir well. Add buttermilk, eggs, soda and vanilla. Mix well. Batter is thin. Bake 20 minutes at 400°.
Combine all ingredients in saucepan over medium heat. Boil until soft ball can be formed in cup of cold water*. Remove from heat. Stir until thick. Spoon onto buttered wax paper.
Preheat oven to 425°. Grease 2 large baking sheets. In a large bowl, sprinkle yeast over warm water. Stir until blended and yeast is dissolved. Gradually, with wooden spoon, stir in sugar, salt and enough flour for sticky dough.
Fill shallow greased baking dish with apples. Sprinkle with lemon juice and 1/4 cup sugar. Mix flour, cinnamon, salt and 1/2 cup sugar. Cut in butter or margarine until mixture is granular. Stir in cheese. Pour over apples. Bake at 350° for 40 minutes.
Beat the eggs. Add the milk, oil and vinegar. Add flour and salt. Beat until free from lumps. Add the water and mix well. Leave the batter for 30 or more minutes. Pour a little oil into a frying pan and allow the pan to heat well. Pour the excess oil off and fry the batter.
Mix oleo and Crisco together; gradually add sugar. When mixed, add eggs 1 at a time. Mix baking powder and salt with flour; add to creamed mixture. When all flour has been added, add flavorings and sour cream. Bake at 325° for 1 1/2 hours; test with toothpick to be sure cake is done. Let cool in pan for 20 minutes before removing cake.
Pick chicken from bone; cube. Combine chicken, Veg-All and soup. Put in pie crust and cover with remaining crust. Bake at 350° for 30 minutes.
Bake fish for about 5 minutes. Put mushrooms and green onions on top. Melt together in saucepan the margarine, soy sauce, oregano, garlic salt and thyme. Pour the butter mixture on top of all. Make sure that the mushrooms are well basted, then bake for about 8 minutes more at 400° to 450°. If the fish are very thick, add a couple of minutes to baking time before or after pouring on the sauce.
Heat oven to 400°. In small bowl, combine mayonnaise and Parmesan cheese; stir in basil, oregano, green onions and garlic. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll out each biscuit to 4-inch circle. Spread about 1 tablespoon of cheese mixture over each circle to within 1/4-inch of edge. Bake at 400° for 10 to 13 minutes or until golden brown. Serve warm.
Mix all ingredients, except rolls, in a bowl. Unroll crescent rolls in a rectangle. Overlap two rectangles and pinch seams. Spoon stuffing down middle of the two rectangles. Cut slits at 1-inch intervals along the sides of the rectangle. Braid slits over stuffing. Bake at 350° for 25 to 30 minutes.
Press meat (uncooked) into an 8-inch square pan. Season with salt, pepper and onion. Pour on soup. Sprinkle peas over soup. Top with Tater Tots. Bake at 350° for 45 to 50 minutes. Yields 6 to 8 servings.
Soak raisins in hot water, drain on paper towel. Cream shortening and sugar until fluffy, then beat in eggs, then applesauce and vanilla. Mix and sift flour, salt, soda, baking powder and spices. Stir into mixture. Add raisins and nuts and mix well. Bake in oblong pan (9 1/2 x 13 x 2-inch) at 350° for 55 minutes. Cool on rack, frost if desired.
Mix first 3 ingredients and place in an oblong 12 x 8-inch pan. Cream shortening and sugar; add eggs; beat well. Add dry ingredients alternately with milk and vanilla. Pour over rhubarb and bake for 1 hour at 350°.
Place chicken in bottom of baking dish. Drain mixed vegetables and cover chicken. Mix mushroom soup with broth and pour over vegetables. Mix Bisquick and milk to make thin batter and pour over chicken mixture. Bake in 350° oven until golden brown.
Mix together ingredients and shape into loaf. Put in microwave dish. Put it in the microwave oven and put wax paper over it. Cook 8 minutes, then take it out. Cut the meat loaf in two and put it back in the microwave oven and bake another 5 minutes.
Mix melted margarine, flour and nuts. Press into 13 x 9 x 2-inch dish. Bake at 350° until brown. Cool completely. Mix cream cheese and confectioners sugar, then stir in Cool Whip. Spread on crust, then pour pie filling on top; place in fridge until firm.
Empty 2 cans of corn into baking dish. Make a white sauce with flour, butter and milk. Add 2 beaten eggs. Add to corn and mix. Salt as desired, about 1/2 teaspoon. If desired, sprinkle a little grated cheese on top of casserole. Bake at 350° for 45 to 50 minutes. Place in dish of water to bake.