HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients. Spread in jelly roll pan after mixing. Cut into squares (16 to 20) and drop cherry pie filling in the middle of each square. Bake at 350° for 25 to 30 minutes. While still warm, sprinkle with powdered sugar.
Chill white grape juice and ginger ale. Mix together and serve. You can serve with any fresh fruit sliced on top or frozen into a mold.
Boil sugar, water, cinnamon, cloves, shortening, nutmeg, salt and raisins together for 5 minutes. Cool. Then add flour and baking soda. Mix thoroughly. Pour into greased cake pan or dripping pan (14 x 10 x 2-inches). Bake in 375° oven about 1 hour, or until firm.
In a bowl, beat eggs. Add sugar, margarine, vanilla and milk or buttermilk. Stir in nutmeg and cinnamon. Add raisins, nuts and coconut, if desired. Break up biscuits and blend in. Pour into oven-safe casserole dish. Bake in a preheated 350° oven for 1 hour or until mixture is set.
Brush mushroom caps with butter; set aside. Combine remaining ingredients. Fill caps. Place on broiler pan, filled side up. Broil 6-inches from heat about 5 minutes or until cheese is bubbly and golden and mushrooms are heated through.
Mix thoroughly by hand. Pour into pie crust. Sprinkle with flaky coconut, if desired. Bake at 350° for 30 minutes.
Peel and slice apples in 8 x 8-inch baking dish, buttered well. Sprinkle sugar and cinnamon over apple slices. Sift dry ingredients together in a bowl. Add shortening and milk, beat 2 minutes. Add egg and vanilla. Beat 2 more minutes. Spread over apples. Bake at 375° for 35 to 40 minutes.
Sift flour, baking powder, salt and sugar together. Combine egg and milk; add to flour mixture and stir lightly. Add blueberries. Spread in a greased 9-inch round layer pan, using back of spoon to smooth it. Sprinkle with sugar. Bake at 350° for 15 minutes.
Mix all ingredients in top of a double boiler. Cook over boiling water, stirring constantly, until thick and smooth. Cool.
Put in blender and mix well, then blend again, at least 3 or 4 times. Keep in refrigerator!!
Mix together and press in pan. Bake until golden brown at 350° for 12 minutes. Watch carefully not to burn.
Put figs, sugar and jello in pot. Bring to a boil. Stir until it boils. Then simmer 20 minutes or more. Stir once in a while, as it boils. Pour into jars and seal with wax.
Mix and pour into baked crust. Bake 35 minutes. Serve with ice cream or whipped cream.
Mix sour cream, soup mix and a dash of Worcestershire sauce together and chill at least 1 hour before serving.
Mix dry ingredients. Add milk and egg. Mix well. Add cracklings and pour into hot greased baking pan or iron skillet and bake at 425° until brown.
Grease and flour an oblong pan (13 x 9-inch) or two (8 x 8-inch) square pans. Mix 2/3 cup cake mix, brown sugar, nuts and margarine until crumbly. Reserve. Beat eggs; blend in sour cream. Mix into remaining cake mix. Spread half of batter into pan, top with half of pineapple and sprinkle with half nut mixture. Do next layer the same. Bake at 350° for 50 to 60 minutes. Serves 12 to 16.
Mix sugar and milk in saucepan and bring to a boil. Boil for 3 minutes. Remove from heat and beat in peanut butter and marshmallow cream. Pour into 9 x 9 square pan. Cool thoroughly at room temperature before cutting into squares.
Brown ground beef in oleo. Add onions, chili powder, salt, pepper, mushrooms and tomato juice. Cook macaroni and drain. Put in casserole and pour meat mixture over it. Add Worcestershire. Sprinkle over top. Cover and bake in 350° oven for 30 minutes. Just before serving, sprinkle cheese on top. Serves 6 to 8.
Prepare brownies according to box. Prepare chocolate mousse according to box directions and refrigerate 1 hour. Take a knife and cut up brownies real fine, then layer some brownies on the bottom of a nice glass bowl. On top of the brownies, put 3 or 4 tablespoons of chocolate mousse and spread over brownies. On top of chocolate mousse, put 3 or 4 tablespoons of Cool Whip and spread over chocolate mousse. Continue layering brownies, mousse and Cool Whip at least 3 times. Refrigerate 4 hours.
Combine graham cracker crumbs and melted butter. Press firmly into bottom of 9-inch square pan. Beat egg yolks in large bowl until thick. Stir in milk, lemon juice and rind until well blended. Fold in 1 2/3 cups of the coconut and whipped topping. Beat egg whites until stiff, but not dry. Fold into lemon mixture. Spoon over crumb crust. Sprinkle with remaining coconut. Freeze until firm, about 5 hours. Cut into squares.
Place light brown sugar and 6 tablespoons milk in pan. Melt over medium heat. Add melted margarine and salt. Bring to a boil for about 2 minutes or until mixed. Add 1/4 cup milk and stir. Remove from heat and cool for one minute. Fold in powdered sugar and spread on cake.
In a large skillet over medium heat, cook sausage and onion until the sausage is no longer pink. Drain, reserving 2 tablespoons drippings in skillet. Stir flour into sausage and drippings until blended. Cook and stir until golden brown. Gradually stir in milk and seasonings. Bring to a boil. Cook and stir for 2 minutes or until thick. Serve over biscuits. Yield: 4 to 6 servings.
Melt butter in a flat baking dish (10-inch square Corning Ware skillet). Add brown sugar and curry powder. Stir to make a sauce. Add raisins. Place peach halves in pan; spoon sauce over peaches. Bake at 375° for 15 minutes. Spoon sauce over peaches once during baking. Serve hot.
Melt oleo in baking dish. Add rhubarb, sugar, tapioca or cornstarch, crushed pineapple and strawberry jello dissolved in hot water. Pour over dish and lace crust on top. Bake at about 400° until crust is brown.
Combine all ingredients, except flour, and mix well. Gradually add flour until you have a stiff dough. Roll out and cut into desired shapes. (Great for gingerbread men.) Bake at 350° for 8 to 10 minutes.
Thaw broccoli. Cook rice. To hot cooked rice, add small jar of Cheez Whiz. Stir until cheese dissolves. Add 1 can cream of mushroom soup and box of thawed broccoli. Stir. Cook in oven for 35 minutes at 350°.
Mix together butter, brown sugar, oatmeal, vanilla and salt. Bake in 9 x 13-inch greased cake pan at 350° for 12 to 15 minutes. Microwave chocolate chips and peanut butter until melted. Stir until smooth. Pour over cooled oatmeal mixture. Allow to completely cool before cutting.
Lightly grease pan or baking dish. Using meat mallet or edge of saucer, pound chicken until 1/4-inch thick. Combine cracker crumbs, Parmesan cheese and pepper. Combine egg and 1 tablespoon of wine. Dip chicken in egg mixture and then in cracker crumb mixture to coat. Arrange chicken in prepared dish. Bake at 400° for 20 to 30 minutes.
Brown ground chuck. While meat is cooking, add onion. When in season, add zucchini. Add tomatoes and macaroni, cooked. (If you like, you can also add 1 cup cubed Velveeta cheese.) Cook about 20 minutes to blend flavors. Serves 4 to 6.
Cream the cream cheese and margarine together with mixer. Mix 2 packages vanilla pudding and 4 cups cold milk with wire whisk. Mix pudding and cream cheese. Mix together and blend in Cool Whip. Layer in glass bowl the Oreo cookie crumbs, cream cheese, pudding mix, cookie crumbs, cream cheese and pudding mix, ending with Oreo cookie crumbs on top. Refrigerate. May put in flower pots and add gummy worms for decoration.
Mix, put in greased muffin tins about 1/2 full. (They rise high.) Bake at 400° for about 20 minutes. Makes 6 large muffins.
Pour 1 cup hot water over jello. Add strawberries, banana and pineapple. Pour half jello mixture in dish; chill. Pour sour cream over this mixture, then pour remaining jello mixture over cream (three layers). Chill in refrigerator overnight.
Mix dry ingredients; add rest of recipe. Stir; pour into 8 x 8-inch baking dish or pan. Bake at 350° for 30 minutes.
Cream together Crisco, sugar, eggs, brown sugar and vanilla. Stir in remaining ingredients, except coconut and Rice Krispies. Mix well. Then carefully add coconut and Rice Krispies. Bake at 350° for 10 minutes.
Fry nasube in oil. When done, place on paper towels. Cook pork in oil with crushed garlic. Add mushrooms, sugar, chili pepper, water and shoyu. Simmer for a few minutes, then add the nasube and round onion.
Preheat oven to 425°. Lightly beat flour, milk, vanilla and eggs together; batter should be lumpy. Melt butter in a 10 to 12-inch skillet until pan and butter are hot. Pour in batter. Bake 15 to 20 minutes until puffy and golden. Sprinkle top of pancake with confectioners sugar.
Cook chicken, onion and garlic in olive oil in large pan on medium heat. Stir frequently until chicken is cooked and onion tender (about 5 minutes). Add remaining ingredients, except pasta. Bring to a boil. Stir in pasta. Reduce heat and cover. Simmer until pasta is tender, about 12 minutes. Makes 8 cups.
Saute the onion in butter in a saucepan. Add seasonings and bread cubes; stir until well mixed. Arrange 1 can of the stewed tomatoes in a buttered 1 1/2-quart casserole. Top with half the bread mixture. Repeat the layers. Bake, uncovered, at 375° for 40 to 45 minutes.
Grease 1 1/2-inch casserole dish. Cream shortening and sugar. Add dry ingredients. Mixture will be crumbly. Add milk and mix into a stiff dough. Spread dough into bottom of casserole. Pour cherries over the dough. Sprinkle with 3/4 cup sugar and pour juice over top evenly. Bake, uncovered, at 375° for 45 to 60 minutes. Serve warm. Yields 6 to 8 servings.
Mix together cake mix, sugar, Wesson oil and eggs. Add mandarin oranges (with juice). Mix well for 2 minutes or longer. Use two 8-inch or 9-inch pans. Bake at 325° for 25 to 30 minutes.
Put the crackers in a plastic bag and roll with a rolling pin to make the crumbs. Set aside. Mince the onion. Set aside. Break egg in mixing bowl and beat. Add corn, onion, milk, salt and pepper to egg in mixing bowl. Pour into greased baking dish. Dot with margarine. Bake, uncovered, at 350° for 30 minutes. Makes 4 servings.
Combine all the ingredients in a large bowl and then roll into medium-size balls. Cook in about a 1/2-inch of oil until medium to dark brown (10 to 15 minutes). Drain and place in spaghetti sauce or eat with brown gravy.
Cut meat into thin slices, about 1-inch long. Cut onion in wedges and pepper in thin strips, removing seeds.
Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12 to 14 thin slices; arrange in the bottom of a waxed paper-lined 13 x 9 x 2-inch baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Yield: 15 servings.
In skillet over medium heat in hot butter, cook shrimp, green pepper, garlic and crushed red pepper until shrimp turn pink. Stir in soup, water and vinegar. Heat through. Serve over fettucini. Makes 4 servings. Recipe may be doubled.
Saute onion. Brown beef in skillet. Cut bell peppers and remove seeds. Stuff pepper with rice, salt, pepper, ground beef and onion; top with sauce. Place in a dish and bake at 350° for 25 minutes or until peppers are tender.
In large greased casserole dish, layer apple filling, yams then cherry filling. Over this add juice from yams. Sprinkle cinnamon and allspice over top. Add butter dotted over this. Bake at 350° for 30 minutes until bubbly.
Beat together the butter, sugar, eggs and buttermilk. Then set aside. Next, sift together the flour, baking powder, salt and baking soda. Gradually beat the dry ingredients into the egg batter. Add the flavorings after the dry ingredients. Stir in the fruits and nuts last. Pour into greased and floured pans. The mixture will be extremely thick. Bake in a slow oven at 200° overnight. Great smell to wake up to! Makes 16 servings.
Melt margarine in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring. Set aside.
Cut zucchini into lengthwise pieces about 2 to 3 inches long and quartered. Boil in salty water until tender. Drain. Cut up tomatoes and onion. Mix all 3 ingredients. Top with heavy layer of bacon bits. Scatter bits of margarine on top of bacon bits. Bake at 350° for 30 minutes.
Heat oven to 375°. Beat together sugars and shortening until light and fluffy. Blend in eggs and vanilla. Add combined flour, soda and salt. Mix well. Stir in 1/2 cup candies. Drop dough by rounded teaspoonfuls onto greased cookie sheet. Press 2 or 3 additional into each cookie. Bake for 10 to 12 minutes, or until golden brown. Makes 6 dozen 2 1/2-inch cookies.
Combine sugars, oleo and salad oil. Add eggs. Sift flour, soda and cream of tartar together. Add to mixture. Mix well. Roll into balls about the size of a walnut. Roll in granulated sugar and place on a greased cookie sheet. Flatten with fork dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes at least 6 dozen.
Boil chicken; remove and cool. Reserve 1 1/2 to 2 cups broth. Mix soups, onion and garlic with broth; simmer. Take cooled chicken and cut into small pieces. Add sour cream to sauce after it has simmered a few minutes. Make sure sauce is blended together well. In a 9 x 13-inch baking dish, pour 1/2 cup of sauce, spreading to cover bottom of dish. Take 1/2 of chicken, 1/2 slice of pepper and 1 slice cheese, rolling it up into tortilla. Make remaining enchiladas, placing in dish as you go along. Cover with remaining sauce, cheese and pepper. Heat in oven at 350° until bubbly.
Mix all ingredients together. Bake in greased and floured 10-inch tube pan at 350° for 45 to 50 minutes.
Combine meat and add other ingredients. Make 1-inch balls and roll in flour. In skillet, heat 1 can of beef bouillon and 1 cup of water. Add meat balls and bring to a boil. Lower heat. Simmer 30 minutes. Thicken with 1 tablespoon flour and 1/4 cup water. Add lemon slices.
Mix all ingredients, except 1/2 cup chopped pecans. Shape into ball. Chill, then roll in remaining pecans. Store in refrigerator. May also be frozen for future use.
Brown pork in a skillet; drain. Mix soup (undiluted) with meat and about 1 handful of chips. Put in a 9 x 13-inch casserole and bake at 350° for 30 minutes. Top with another handful of chips the last 5 minutes of baking.
Wash and dry lettuce and tear into large salad bowl. Cook bacon until crisp, crumble and reserve. To bacon fat in skillet, stir in 1/4 cup sliced green onions, sugar, salt, pepper, and vinegar. Cook about 2 minutes. Pour hot dressing over lettuce. Sprinkle with bacon bits and chopped egg and toss to coat evenly. Serves 2 or 3.
Preheat oven to 350°. Grease and flour an angel food cake pan. Cream butter and sugar. Add eggs, beating after each one. Add flavorings, sugar and salt. Mix well. Cook for 60 minutes.
Shred cabbage, celery, green pepper and carrots very fine. Mix together sugar, oil, vinegar and salt; stir until dissolved. Pour this mixture over salad.
Mix shortening, sugar and egg thoroughly, then blend in dry ingredients and finally add the applebutter. You may also use applesauce; that is what the original recipe called for, but I was out one day and thought I would try applebutter and it worked out fine. Bake cookies at 350°.
Place all ingredients in roasting pan or crock-pot. Cover roast with water. Season with garlic and seasoned salt. Bake or cook at 275° about 4 hours.
In 9 x 13-inch glass dish, pour the pineapple and juice. Lay Twinkies over pineapple and smash lightly. Mix pudding as directed on box and pour over the Twinkies. Spread sliced bananas over pudding and layer Cool Whip over the bananas. Keep cool.
Cover the cracked wheat with cold water and let stand 1 hour. Drain well and squeeze all water out. Chop and clean vegetables and add to cracked wheat. Add lemon juice, olive oil and seasonings to taste. Mix well and chill for several hours. Taste again to be sure it has a very minty and lemony flavor. Pile on a bowl or platter and garnish with tomatoes. Can be used as an appetizer or a summer vegetable dish. Additions of cubed cucumbers, raw zucchini or yellow squash are good, but not authentic. Serves 8 to 10.
Combine all ingredients. Stir to blend. Chill for at least 1 hour. Serve in hollowed out round French bread or Hawaiian bread. Use hollowed out bread for dipping.
In electric blender container, combine all ingredients. Blend or process for 30 seconds or until mixture is smooth. Store in covered container and refrigerate.
Combine nutmeg, cinnamon, and sugar. Mix in baking powder. Stir butter into hot mashed potatoes. Add baking soda and milk. Beat eggs until frothy. Combine everything and blend until smooth. Pour into unbaked pie shells. Bake 10 minutes at 400°. Reduce heat and bake 45 minutes at 300°.
Boil the cranberry juice, lemon juice and pectin, stirring constantly. Do not remove from heat. Add the sugar; continue stirring constantly, bringing to hard boil. Boil for 1 minute. Remove from heat and jar as for any jelly.
Prepare macaroni and cheese as directed on box. Brown hamburger and onion. Drain. Combine all ingredients together in larger bowl and mix well. Serve.
Heat oven to 350°. Warm taco shells in oblong pan. Brown hamburger meat and drain, then add taco mix. Cut up lettuce, tomato and onion. Put over soft taco shells. Add hamburger mixture over lettuce, tomato and onion. Put shredded cheese in saucepan on low heat. Add milk, stirring slowly, until cheese has melted. Pour cheese sauce over hamburger and serve.
Cut up and frizzle dried beef in 1/2 stick of oleo. Cook noodles and drain. Grate 1/2 of the cheese and mix all of the ingredients together. Put in baking dish. Top with the remaining cheese and onion rings. Bake at 375° for 45 minutes. Makes quite a large serving.
Mix beans and seasoning mix. Spread on bottom of 9-in. pie plate. Layer remaining ingredients over bean mixture. Refrigerate. Serve with tortilla chips. Serves 6-8.
Mix Marshmallow Creme, sugar and vanilla in mixer until it sticks together. Take a part of it and roll into a log about 5/8-inch in diameter. Cut into	about 1-inch logs. Freeze. Melt caramels, margarine	and condensed milk. Roll frozen logs in caramel mixture, then nuts. Freeze well. Logs coat more easily when frozen. The other half can of condensed milk can be put in a plastic container in the freezer to be used later.
Combine these ingredients. Put 2 tablespoons oil or grease in iron skillet. Pour batter in the heated skillet. Bake at 450° until done.
In large pressure cooker, combine chicken, onions, potatoes, carrots and mixed vegetables and cook on high until top starts to rock and turn back to medium and cook 15 minutes. Let steam off and drain all except 1 1/2 cups of liquid. Remove chicken, skin and bones. Add soups and mix in large 3-quart casserole dish. Mix Bisquick and milk and pat to shape on top of casserole dish, about 1/2-inch thick. Layer on top of mixture and bake at 450° for 10 to 15 minutes.
Arrange rice in greased 13 x 9 x 2-inch baking pan. Combine soups in large saucepan. Gradually stir in milk. Heat over medium heat. Pour over rice layer. Arrange chicken over rice. Sprinkle with dry soup mix. Cover with aluminum foil. Bake in a 325° oven for 2 hours or until chicken is tender. Makes 6 servings.
Can use banana with a squeeze of lemon. Can use fresh raspberries or strawberries. Can use fresh pineapple or blueberries thickened with some cornstarch. Can use fresh peaches, apricots, cherries sweetened with apple juice and thickened with cornstarch for a delicious topping.
Arrange half of sliced potatoes in 2 1/2-quart buttered casserole. Sprinkle with half the flour, salt and onions. Repeat. Pour in milk and dot with butter. Microwave (High) covered, 15 to 18 minutes, rotating dish 1/4 turn every 4 minutes. Rest covered 5 minutes. Sprinkle with cheese. Garnish with paprika or parsley.
Place all ingredients into a bowl and mix well. Pour into pie shell and bake for 1 hour at 350°. Test for doneness by inserting a knife into the center of the quiche. If still raw, allow another 5 or 10 minutes.
Beat all ingredients for 2 minutes. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix pretzel crumbs, margarine and 3 tablespoons sugar. Pack in bottom of a 9 x 13-inch pan. Bake for 10 minutes at 350°, stirring twice.
Drain the sauerkraut and set aside. Preheat oven to 350°. In a large saucepan, saut mushrooms, peppers and onions in a little butter until soft. Add sauerkraut, tomatoes and sliced sausage mixing well after each addition. Place in a covered dish and bake for 1 hour. If casserole is too juicy, uncover and bake for additional 30 minutes.
Combine first 6 ingredients. Spoon into a prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes. Feeds 4 to 6 persons.
Brown the ground round beef. Drain and rinse beef with hot water to remove grease. Add browned beef to all remaining ingredients. Bring to a boil. Cover and simmer for 1 hour, stirring occasionally. Serve with tortilla chips.
Cook and cool brownies; tear apart. In a large mixing bowl, prepare instant chocolate pudding per package directions. Cool until set.
Spread bean dip in 9 x 13-inch pan. Spread avocados over bean dip. Mix together mayonnaise, sour cream and taco seasoning; spread over avocados. Top with chopped tomatoes, chopped black olives, chopped green onions, and grated Cheddar cheese. Serve with tortilla chips.
Mix the first 8 items in order with electric blender on medium speed. Spoon fold in apples and nuts. Pour in greased and floured pan. Bake at 350° for 1 hour.
Cook carrots until crisp and tender. Drain. Set aside to cool. In a 2-quart container, cut onion and pepper into thin round slices. Add cooled carrots. Set aside. In a medium mixing bowl, combine soup, oil, mustard, salt, pepper, Worcestershire sauce, sugar and vinegar. Mix well and pour over vegetables. Stir lightly to make sure all vegetables are coated. Marinate in refrigerator for 12 hours or more.
Peel potatoes (enough for 9 x 13-inch baking dish). Grease baking dish. Sprinkle flour in dish. Layer sliced potatoes with cheese cut in strips. Put another layer of potatoes, then a layer of margarine on cheese and potatoes. Sprinkle another layer of flour; put about 3 or 4 layers of potatoes and cheese, margarine, flour, etc. (onions optional). Season with salt and pepper to taste. Pour can of cream with equal part water over dish. Cover. Bake at 375° until done. Serves 5 to 6.
Melt butter in 8-inch square baking pan. Sprinkle with brown sugar. Place 9 peach halves cut side down into butter and brown sugar. In a separate bowl, beat egg yolks until light and lemon colored. Add sugar and continue beating until smooth. Beat in peach juice and vanilla. Sift together flour, baking powder and salt and fold into egg yolk mixture. Beat egg whites until stiff and fold into batter. Pour batter over the peaches in baking pan. Bake 50 to 60 minutes at 350°. While cake is still warm, turn onto cake plate.
Cut round steak into serving pieces. Season with salt and pepper. Coat with flour and brown in small amount of oil. Place in crock-pot with sliced onion. Pour tomatoes over all. Cover and set to high temperature for 1 hour, then to low for 8 to 10 hours.
Blend cheese and milk. Add beef (shredded), pepper and spices. Add sour cream. Put in square dish. Heat pecans in butter. Sprinkle on top of sour cream mixture. Bake at 350° for 20 minutes. Serve on crackers or rye bread.
Boil broccoli as directed on package. Drain well. Saut onions and celery in oleo until tender. Add garlic cheese and mushroom soup. Cook until cheese melts, stirring often. Add 2 tablespoons flour. Add mushroom pieces and broccoli. Serve warm with your favorite crackers.
Mix all ingredients together, except for tomato juice. Form meat balls. Pour tomato juice over meat balls in electric skillet. Start cooking at 375° but reduce heat to simmer when food starts to boil. Cover and simmer for 2 hours.
Mix together Kool-Aid, water and pineapple juice. Refrigerate until well chilled. To serve, place punch base in a punch bowl and spoon in small scoops of ice cream. Pour 7-Up slowly over ice cream and base. It should foam slightly.
Combine mayonnaise and yogurt. Mix with all other ingredients. Cover and chill for 2 hours.