HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, nuts and butter. Put into 13 x 9-inch pan. Bake at 350° for 15 minutes or until brown. Let cool. Blend cream cheese, sugar and Cool Whip until smooth. Pour this onto cooled crust. Mix pudding with milk. Spread on top of cream cheese mixture. Put remaining Cool Whip on top of this and sprinkle with nuts.
In a large bowl, mix all ingredients well (use hands if necessary). Roll into 2 to 3 rolls as firmly as possible. Place on aluminum foil; put shiny side next to meat. Wrap so seam side is up. Allow to stand in the refrigerator for 24 hours. Punch holes in bottom of rolls. Place on rack in pan and bake at 325° for 1 1/2 hours. Chill before slicing. Very good!
Spread brown sugar on bottom of 9 x 12-inch pan. Chop peaches and put on top of brown sugar; sprinkle with cinnamon and nutmeg to taste. Mix cake according to package directions, except use reserved peach juice instead of water. Pour over peaches. Bake at 350° for 1 hour or until cake springs back when touched.
Dissolve jello into boiling water; set aside. In another bowl, dissolve sugar in 4 cups of water. Add jello mixture to this, then add peach Hi-C and pineapple juice. Mix all together and freeze in milk cartons or large plastic containers.
Cream the butter; gradually add 3/4 cup of sugar, cream well. Blend in 1 square (1 ounce) chocolate, melted and cooled. Add vanilla. Add eggs, one at a time, beating 5 minutes after each egg. Pour into cooled pie shell. Top with whipped cream and nuts.
Let ice cream and cool whip thaw and soften. Mix together in a large bowl until well blended. Pour into crust and freeze for approximately 2 - 3 hours until firm. Crush cookies and sprinkle on top of pie. Slice and serve immediately.
Mix all together. Pour into greased and floured loaf or Bundt pan. Bake at 350° for 35 to 45 minutes. (If using plain cake mix add 1 small box vanilla instant pudding.)
Mix all together in casserole dish. Bake at 350° for 30 minutes.
Mix oil, Worcestershire and garlic salt. Mix cereals, nuts and pretzels, then mix all together. Bake 2 hours at 250°, stirring every 15 minutes. After first hour, add 3 cups Cheerios.
Cook spaghetti as directed on the package; set aside to cool. Add carrots, peppers and onion. Make dressing using all the other ingredients. Pour over spaghetti and mix well. Refrigerate overnight. Makes 1 gallon.
Melt butter in 13 x 9-inch pan in 350° oven. Remove and add graham cracker crumbs. Mix well and press evenly into bottom of pan. Pour sweetened condensed milk evenly over crumb mixture. Cover with nuts, coconut and chocolate chips. Press into pan. Return to oven. Bake 20 to 30 minutes. Cut, cool and remove from pan.
Mix together all ingredients (except bread crumbs) in a baking dish. Add chicken, coating both sides with mixture. Sprinkle with bread crumbs. Bake 35 to 45 minutes in 350° oven.
In a small mixing bowl beat cottage cheese, grated carrot, grated onion, grated green pepper, salt, garlic salt and dash of pepper. Blend until fairly smooth. Fold in yogurt or sour cream. Dip for chips or raw vegetables.
Brown hamburger with chopped onion. Cook macaroni. Mix all ingredients together. Let simmer until cheese is completely melted. Makes 6 servings.
Cut elephant into bite size pieces. This should take about 2 months. Cover and cook over fire (kerosene) for about 4 weeks at 465°. This will serve 3,800 people. Add the rest of the ingredients. If more are expected, two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.
Cook tortellini in boiling water until done. Place broccoli in colander; break up with fork and hot water. Pour tortellini (when done) and boiling water over broccoli to drain. Put mixture in bowl with oil, margarine and garlic powder. Add grated cheese to taste.
Grease a pie pan. Drain chiles and spread on the bottom of the pan. Cover with the shredded cheese. Mix the eggs and milk and pour over the cheese. Bake at 325° for 20 to 23 minutes. Serve with crackers or tortilla chips.
Mix all ingredients; cover. Refrigerate 1 hour. Serve with assorted vegetable dippers. Makes about 2 cups.
In large mixing bowl, stir together the first 5 ingredients. In separate bowl, combine eggs, buttermilk and oil; mix well. Stir liquid mixture into cornmeal mixture, blending well. Add remaining ingredients and stir until well blended. Divide batter between pans and pour into two well-oiled, preheated 9 x 11-inch baking pans. Bake at 425° for 30 minutes. Yield: 2 (9 x 11-inch) pans cornbread.
Combine pineapple with instant vanilla pudding. Stir well. Add Cool Whip. Frost cake. You usually have enough filling for 2 or 3 loaf cakes.
Blend cheese and whipped topping; stir in dry jello. Fold in fruit and pour into a 9 x 12 x 2-inch dish. Best if made the day before. Serves 12 to 14.
Dissolve yeast in lukewarm water; set aside until bubbly. Sift together flour, salt and sugar. Cut in butter as for pie dough. Add egg yolks to yeast mixture and add to flour and butter mixture. Roll dough out thin; cut in squares and put in about 3 slices of apple. Sprinkle with cinnamon, sugar, a dab of flour and dot with butter. Fold dough over apples and pinch edges to seal. Put in greased pans and let rise about 35 minutes. Bake at 325° for about 25 minutes in center rack of oven until lightly browned.
Pour cherries in bottom of loaf pan. Sprinkle cake mix over the cherries. Sprinkle coconut and nuts over mix. Pour butter over mixture. Bake at 300° for 45 minutes.
Sift dry ingredients together. Add milk, egg and apple slices. Fry in 1/2-inch oil at 350°, turning when browned on one side.
Mix well together. Chill 1/2 hour. Yields 2 2/3 cups.
Melt butter. Dip chicken in the melted butter and then roll in the cracker crumbs. Line baking dish with aluminum foil. Place chicken in pan. Cover with foil. Bake for about 45 minutes or an hour at 350°.
Mix together hash browns, large sour cream, Cheddar cheese soup (undiluted), cream of celery soup (undiluted) and small amount of minced onion. Pour into rectangular baking dish; sprinkle with shredded Cheddar cheese on top. Bake uncovered for 1 hour at 400°.
Pour milk into 2 cup glass measure. Cook on 70° for 2 minutes; set aside. Place butter in 2 cup glass measure. Cook on High for 1 minute. Stir in flour. Cook on High for 30 seconds. Briskly stir in hot milk, mustard, salt and pepper into butter. Set aside.
Stew fryer until tender and debone in bite size pieces. Reserve broth. Saute onion, celery and bell pepper in margarine about 5 minutes, until tender. Add soups and pimentos. Simmer until hot. Add cheese and stir until melted. Cook spaghetti in broth until tender. Pour sauce over spaghetti and mix. Heat well before serving.
Slice bread vertically but not completely to the bottom of loaf. Place bread on enough foil to cover. Pour soup over top of bread. Layer onions and cheese over top of soup. Cover and seal seams in foil. You may want to bake bread on baking sheet. Bake in a 350° oven for 1 hour. Cool slightly and serve.
Combine first 6 ingredients and mix well. Pack into loaf pan. Combine last 4 ingredients and mix well. Pour over meat loaf and bake in 350° oven for 1 hour.
Mix ingredients with raisins, nuts or dates. Pour into greased and floured pan. Bake at 350° for one hour.
In large skillet, cook ground beef and onion until beef is browned; drain off excess fat. Stir tomato sauce, water and taco mix into meat mixture; heat through. Remove from heat. In bowl (big), beat eggs. Stir in milk and meat mixture. Stir in beans, cheese and taco shells. Put all mixture in a large baking dish. Bake in a 350° oven for about 30 minutes. Let cool for 10 minutes. Top with lettuce, tomatoes and olives. Serves 6 to 8.
Heat oven to 350°. Grease a 13 x 9-inch baking dish. Mix all ingredients, except pie filling and Glaze. Beat vigorously for 30 seconds. Spread 2/3 of the batter in the bottom of the baking dish. Spread pie filling over batter. (Filling may not completely cover batter.) Drop remaining batter by tablespoon onto pie filling. Bake until light brown, 20 to 25 minutes. Drizzle with Glaze while warm.
Mix all in sauce pan. Bring to a boil, then simmer for 50 minutes; stirring often. Remove spice bag. Seal in sterilized jars.
Mix Wesson oil and salad dressing; add crackers and mix well. Heat in microwave; stir every 2 minutes for 6 minutes. Drain on paper towel if necessary. Serve to square dancers.
In large mixing bowl, mix bread crumbs, egg, seasoning, onion soup and mushrooms. Lay steak out flat and spread stuffing mixture on it. Then roll steak up and tie with string. Place steak roll in shallow baking dish and cover with foil, shiny side in. Bake at 350° until done.
Wash eggplant and then slice into 1/4-inch slices. (Skin may be peeled if preferred). Dip each slice into beaten egg, then into lightly salted flour. Fry in olive oil until light brown on each side and fork inserts easily. Drain on paper towel, then place in a 13 x 9-inch casserole dish in layers -- Mozzarella cheese and tomato sauce on each side of eggplant until all eggplant is used. Cover with aluminum foil and bake 45 minutes at 325° or until cheese melts. Yield: 4 servings.
Brown hamburger; drain well. Add onions and saute to golden brown. Add chili powder, chili salsa and tomato sauce. Rinse can with 1/2 can water. Salt and pepper to taste. Simmer 1/2 hour. Add 2/3 cup cooked rice. Simmer a few more minutes.
Preheat oven to 350°. Lightly grease (bottom only) of 8 or 9-inch square pan and set aside. Mix together first 4 dry ingredients and set aside.
Heat oven to 375°. Grease baking dish. Cook and stir ground beef until brown. Drain. Mix sour cream, mayo, cheese and onion. Reserve. Mix Bisquick with water until soft dough forms. Pat in pan, pressing dough 1/2-inch up the side. Layer the beef, tomatoes and green pepper in pan. Spoon cream mixture on top. Sprinkle with paprika, if desired. Bake until edges of dough are light brown, 25 to 30 minutes. Double recipe and bake in a 9 x 13-inch pan.
Mix mayonnaise, sugar and vinegar; stir in all other ingredients that have been tossed.
Preheat oven to 350°. Place ingredients in a 3-quart casserole dish in the order listed. Toss lightly to mix well. Bake, uncovered, 45 to 60 minutes. Makes 12 servings.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with pecan halves, if desired.
In small bowl, combine mayonnaise, salt, pepper, mustard, sugar and vinegar. In large bowl, sprinkle apple cubes with 1 teaspoon lemon juice; toss. Add chicken, celery, grapes, pecans and dressing. Refrigerate. Arrange on salad plates; garnish with grapes and apple wedges dipped in lemon juice. Serves 6.
Preheat oven to 425°. Bring 2 quarts of water to boil. Add plum tomatoes for 1 minute, remove to colander and refresh under cold water. Peel tomatoes, chop and set aside. Blanch asparagus in same water for 2 to 3 minutes. Refresh under cold water; set aside. Heat olive oil in saute pan until hot. Add garlic and tomato; saute for 2 minutes. Season well with salt and pepper. Remove from heat; set aside.
Mix seasonings and hamburger. Knead well and refrigerate for 4 days. Each day, take out and knead and return to refrigerator. On 4th day, knead and shape mixture into 4 rolls. Place on rack and bake at 140° for 8 hours. Turn every 2 hours, then enjoy.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into crust. Bake at 350° for 50 to 55 minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Cool completely on wire rack.
Preheat oven to 425°. Sift flour, baking powder and salt. Stir in dip mix. Cut in butter until mixture forms fine crumbs. Sprinkle cold water over top, a tablespoon at a time, mixing lightly until pastry holds together. Roll out on a lightly floured cloth to a rectangle. Cut in half lengthwise. Lift and twist strips. Place on ungreased cookie sheet. Bake 10 minutes or until lightly golden. Remove from cookie sheets.
Cream butter and sugar until light. Add eggs (slightly beaten). Add flour and milk (alternately), beating after each addition. Add 1 teaspoon baking powder to the last cup of flour, stirring in the flavorings. Baking in a well-greased and floured 9-inch tube pan, bake 45 minutes at 200°, then increase heat to 350° and bake until done, about 1 hour and 15 minutes. When done, cake will leave tester clean. Cool in pan 15 minutes; turn out.
Drain beans well. Place in glass bowl. Mix in green pepper and onion with beans. Combine seasonings and rest of ingredients. Pour over mixture and stir. Let set overnight!
Bake at 350 degrees for 25 minutes in small casserole dish. Serve with wheat thins.
Brown meat and onion. Add taco seasoning and corn. Mix together warm soups and Ro-Tel tomatoes.
Mix condensed milk with water to make 1 quart. Add sugar and rice. Bake at 350° for 1` 1/2 hours; stir every 15 minutes.
Brown the sausage and onion. Drain fat. Add tomatoes and broth. Season with oregano. Boil for 15 minutes. Add noodles. Cook for 12 to 15 minutes until noodles are done.
Chop nuts fine. In a heavy pan, cook butter and sugar. Cook and stir until dark tan (also can see a little smoke coming up). Pour onto two 12 x 24-inch buttered cookie sheets. Spread evenly. Pour over each pan 1 pound chocolate chips, spread evenly. Sprinkle nuts on top. Cut up after chocolate is very hard. (Very hard to cut.)
*To sour milk, add 1 1/2 tablespoons vinegar to milk and let stand for 10 minutes.
Simmer chicken, covered with water (salt and pepper) 30 to 45 minutes until tender. Drain and chill. Remove bones. Slice each breast into 3 pieces lengthwise.
Mix ingredients; rub on tenderloin. Cover; refrigerate overnight. Put on rack inside pan. Bake at 425° for 25 minutes. Adjust time for preferred doneness. Let set 10 minutes after removing from oven. Serve with Knorr hunter sauce.
Mix sugar, corn syrup and water and stir until it boils to a hard crack stage. Remove from heat. Add food coloring and flavoring. Pour onto a powdered sugar foil. Crack when cool.
Put chicken breasts in Dutch oven or big pot. Cover with water; boil 15 minutes. Take chicken pieces out and cool.
Using mixer on low speed, mix all ingredients, mixing well, then beat on high speed. The longer it beats, the fluffier it gets. You may add what flavoring you like.
Grease casserole. Put hominy and meat in dish. Cook soups, cheese and hot sauce over low heat stirring constantly until soups are hot and cheese melts. Pour over hominy and meat. Cover with Fritos or Doritos, crushed. Put in 350° oven and heat until bubbles.
Cream butter and sugar. Add all other ingredients except chocolate chips. Beat for a few minutes. Add 3/4 chocolate chips to mix. Pour into greased and floured tube pan. Sprinkle rest of chips over top. Bake at 350° for 45 minutes to 1 hour or until done.
Preheat oven to 375°. Grease 13 x 9-inch baking pan. Microwave 1 cup morsels in medium microwave-safe bowl on High for 1 minute. Stir. Microwave at additional 10 second intervals. Stir until smooth. Cool to room temperature. Combine flour and baking powder in small bowl. Beat sugar, butter and vanilla in large bowl until crumbly. Beat in eggs. Add melted chocolate. Beat until smooth. Gradually beat in flour mixture. Spread batter into prepared baking pan. Bake for 16 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove from oven. Sprinkle immediately with marshmallows, nuts and remaining chocolate morsels. Return to oven for 2 minutes.
Sift together the flour, powder, sugar and salt. Add fruit and nuts. Beat eggs and combine with milk and melted butter. Add this to the flour mixture, stirring just enough to moisten the flour. Pour into well-greased loaf pan and let stand for 30 minutes. Bake for 1 hour at 375°.
Add 3 cups boiling water to jello; mix well. Add orange juice concentrate. Add drained pineapple and oranges; mix. Put in refrigerator and let set up. Mix pudding (dry) with Cool Whip. Spread on top of set up jello. Sprinkle with Cheddar Cheese.
Brown beef and season to taste. Add tomato sauce and simmer 30 minutes. Cook noodles according to package directions. Blend together sour cream, cream cheese, cottage cheese and chives.
Combine all ingredients thoroughly in a mixing bowl. Chill several hours. Serve with crisp raw vegetables. Makes 2 servings.
Pat flour and water in a bowl and stir it. Then you roll it with a rolling pin. Slice the dough. After you slice it, you put it in a pot. You cook it for 1 hour. When it's all finished, you put it on the table in a big bowl and people eat them. This is my favorite.
Shred cabbage; slice onion thin into rings. Add vinegar, sugar, salt and pepper. Stir well. Put in covered dish and refrigerate for about 3 hours.
Mix all ingredients with a spoon. Do not use mixer. Batter will be stiff. Spread into greased and floured 9 x 13-inch pan. Bake in a 350° oven for 45 to 60 minutes. Serve with whipped cream or ice cream.
Melt jello in 1 1/2 cups hot water. Add pineapple and condensed milk. Add cream cheese. Let sit in refrigerator overnight.
Melt caramels, water and butter. Stir in pecans. Drop by teaspoon on buttered cookie sheet. Melt chocolate chips and paraffin over low heat. Dip turtles in chocolate mixture and refrigerate for a few minutes.
Season steaks with salt and pepper. Spread one side of each steak with mustard. Place pickle on each steak. Roll up steaks and fasten with wooden toothpicks.
Cream all together. Bake at 400° for the first 15 minutes, then at 375° until done.
Cream sugar and butter. Beat eggs separately. Add to sugar mixture. Add flour and buttermilk alternately. Add next 4 ingredients. Bake at 350° in 3 round 9-inch cake pans until done. Cool.
Combine cream cheese and sour cream. Add remaining ingredients. Chill at least 2 hours. Serve with crackers.
Mix oil, vinegar and sugar. Bring to boil. Pour over bean mixture. Let set overnight.
Arrange cherry pie mix in shallow baking dish. Combine sugar, oatmeal, flour, cinnamon and nutmeg; pour over cherry pie mix. Then pour softened margarine over the mixture. Bake at 350° for one hour.
Combine first 4 ingredients in a mixing bowl. Shape into 2-inch size balls. Roll each in coconut and chill. Makes about 30 balls.
Layer the vegetables in a greased 2-quart casserole. Combine the sugar, salt, pepper, garlic powder and Accent; sprinkle dry ingredients over each layer. Put Mozzarella cheese over top. Bake at 400° for 30 minutes. This is great; it resembles a pizza taste.
Mix together in pan and cook over medium heat until thick. Put in baked pie shell and top with meringue.
Brown meat slightly in the bacon drippings. Combine all other ingredients, mix well. Bake in covered casserole dish at 350° for one hour.
Combine cranberries and 1/2 cup sugar. Sift flour, salt, soda and remaining sugar. Mix egg, buttermilk and butter; add to dry ingredients, mixing just enough to moisten. Add cranberries, mixing slightly. Fill greased muffin pans 2/3 full. Bake at 400° for 20 minutes. Makes 12 muffins.
Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in butter or margarine until tender, but not brown. Stir in flour, salt, sage and pepper. Add water, milk and chicken bouillon granules, all at once. Cook and stir 1 to 2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimento and parsley; heat until bubbly.
Blend butter, Crisco and sugar. Gradually add milk and vanilla. Beat until fluffy.
Cook rice as directed on package. Drain and cool. Mix all other ingredients	with rice. Refrigerate. (Can be made up day before.)
Simmer cucumber and onions for 20 minutes in just enough water to cover. Pour into blender. Add mashed potatoes. Blend well. Add chicken broth and milk while motor is going. Salt and pepper to taste. Chill or serve hot.
Get a pastry sheet and flour. Open canned biscuits and take out 1 biscuit. Place on pastry sheet and roll out with rolling pin into a 6-inch circle. Place 2 tablespoons applesauce on biscuit. Place 1/2 to 1 teaspoon sugar and cinnamon on applesauce. Fold over and use a fork to press edges together. Heat iron skillet on medium with 2 tablespoons butter flavored Crisco. When hot, place pie in skillet until browned on both sides.
Grease 9 x 12-inch pan. Place bread cubes in bottom of pan. Cook sausage until crumbled and drain. Cover bread with sausage, grated cheese and chopped onion. Mix milk, eggs and dry mustard. Pour over ingredients in baking dish. Cover and refrigerate overnight. Bake in 375° oven for 45 minutes. Bake, covered, for 30 minutes and uncover for last 15 minutes. Let stand about 10 minutes before serving. Serves 8 to 10.
Preheat oven to 350°. Beat together flour, butter and 1/2 cup confectioners sugar until well blended. Press into bottom of 13 x 9-inch baking pan. Bake for 25 to 30 minutes or until lightly golden.
Combine eggs and seasoning. Place sausage in a 1/2-quart baking dish. Pour egg mixture over sausage. Sprinkle with chilies, then cheese. Bake, uncovered, at 325° for 20 to 25 minutes.
Cream butter and cream cheese until fluffy. Add sugar (beat well). Add salt and vanilla. Add eggs, one at a time, beating well after each. Gradually add flour. Bake in greased tube pan at 325° for 1 hour and 40 minutes. Start in cold oven. Do not open door until time is up.
Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary. Mix all ingredients together and pour into pie shell. Bake in hot oven (400°) 50 minutes or until a silver knife inserted in filling 1-inch from edge of pie comes out clean.
Wash large head fresh broccoli and dry thoroughly. Cut into very small pieces. Peel stalks of broccoli and cut into small pieces also. Slice 1 sweet onion and add 8 ounces grated Cheddar cheese. Mix with dressing. Refrigerate overnight. Crumble bacon on top just before serving.
In a large bowl, sift the flour with the sugar and salt. Cut in shortening. Add egg yolk and milk; mix well. Divide into two balls. Roll dough on lightly floured surface and place one in a large baking dish. Cover with apples and corn flakes. Sprinkle cinnamon and sugar mixture on top of apples. Place other rolled dough on top. Beat egg white and put over crust. Bake in a 350° oven for 40 to 45 minutes. Remove from oven and pour glaze on top.
Preheat oven to 325°. Line a 15 x 10-inch pan with aluminum foil; grease foil. In large bowl, mix all ingredients well. Press evenly into pan. Bake for 25 to 30 minutes, until golden brown. Cool slightly; remove from pan and remove foil. Cut into bars. Store, loosely covered, at room temperature. (May substitute items for chocolate chips, coconut, etc.) Makes 48 bars.
Mix together flour and milk; cook until thick, stirring constantly. Cool thoroughly. Beat shortening, margarine, sugar and vanilla at high speed until creamy, about 5 minutes. Add the cooled mixture and beat until fluffy.
In large bowl, combine flour mixture with yeast from foil packet and wheat germ; mix well. Stir in hot water, molasses, oil and egg until well mixed (batter will be sticky). Cover; let dough rise in bowl 30 minutes, or until light and doubled in size, on wire rack set over large pan to which hot water has been added. Grease 2-quart casserole. Stir down dough; spread in prepared casserole. Cover; let rise over hot water 30 minutes or until light and doubled in size. Heat oven to 375°. Bake 30 to 35 minutes or until deep golden brown. Immediately remove from casserole. Yields 1 (16 slice) loaf.
Mix the first 5 ingredients. Put in baking dish. Sprinkle with cheese, chips and almonds. Bake at 350° for 30 minutes.
Pour uncooked rice in baking dish. Slice onion. Place on the rice. Place chicken breasts on top of rice and onion. Pour mushroom soup and water over this. Cook in oven at 350° for 1 1/2 to 2 hours.