HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Spread deviled ham on the bottom of the pastry shell. Sprinkle cheese and onion on top of ham. In a bowl, lightly beat eggs; beat in cream, salt and nutmeg. Mix thoroughly. Pour mixture into pastry shell over cheese and onion. Sprinkle with paprika. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer, or until knife inserted into center comes out clean. Let stand 10 minutes before cutting. Makes 8 to 10 appetizer servings.
Mix all but pop. Freeze thoroughly in large Tupperware container. Remove from freezer 1/2 hour before serving. Scoop or scrape into punch bowl as much as desired. Pour pop over and slightly mash with potato masher. Serve thick or thin. Add pop and scoop mixture as needed. Keeps in freezer for a few months. Just use leftovers as desired.
Mix well and pour into a well greased pan (or muffin tins). Bake at 400° about 30 minutes or until brown on top.
Brown ground beef with onion. Add remaining ingredients, except tomato juice. Bring to a boil. Cover and simmer for 20 minutes. Add tomato juice; bring to a boil. Cover and simmer for 1 hour.
Bring onions to boil in 1 cup water. Add chili sauce, ketchup and brown sugar and mix. Drop in meatballs. Cook for 1 hour.
Bake cake in an 8 x 9-inch pan according to directions. Let cool. Mix pudding. Spread pudding on top of cake in the pan. Spread pineapple on top of pudding. Cover with Cool Whip, if desired.
Mix butter, sugar, milk, coconut and pecans together. Let set 2 hours, then roll into balls.
In a large skillet, brown meat and onion. Add all other ingredients, except cheese and chips, in 2 1/2-quart casserole dish. Layer meat mixture and Doritos, repeating until meat is all gone. Top with Cheddar cheese. Bake at 350° until cheese is all melted.
After chicken is cooked, reserve broth for cooking spaghetti. Do not drain. Saute onion, bell pepper and mushrooms in margarine or butter. Add to spaghetti along with deboned chicken, Ro-Tel tomatoes and cheese. (Cheese should be grated or cut in small pieces.) Mix thoroughly and place in casserole dish. Cook for an hour at 350°. Let set a few minutes before serving.
Mix all ingredients, adding milk and flour last. Pour into greased and floured pan. Put into cold oven. Bake at 325° for 1 hour and 15 minutes.
Cream oleo and sugar; add eggs one at a time. Stir in buttermilk and cake mix. Pour into a greased 9 x 13-inch pan. Bake according to cake mix box directions. When done and still hot, punch holes in the top. Pour Eagle Brand milk over the top. When cool, pour coconut cream over the cake and top with Cool Whip. Store in refrigerator until serving time.
Place chopped onion, celery and carrots in large stock pot. Add cut up chicken and bouillon cubes. Cover with water. Cook until chicken falls off the bone. Remove bones. Bring broth to boil and add the Bisquick dumplings. Cover and cook for about 10 minutes. (Note: This recipe calls for grated carrots, but we like them better sliced or chopped.) Serves 6.
Brown meat. In a saucepan, mix soup, green chilies, onions and cheese. After mixture is hot add browned meat. Layer casserole dish with tortillas and pour mixture over them.
Prepare Minute rice and set aside. Cook slightly the frozen broccoli and drain; melt Velveeta, butter and onion over low heat. Mix broccoli, rice, cheese and cream of mushroom soup and bake at 350° for one hour.
Many women like to make up enough dry mix for several pies. Use these amounts, depending on how much mix you wish to keep on hand.
Put in 9 x 11-inch buttered baking dish the apples, sugar and cinnamon. Mix remaining ingredients together. Sprinkle over apples. Work in 1/3 cup butter. Press lightly over sliced apples. Bake at 350° until apples are done and topping is golden brown.
First, heat oven to 450°. Grease generously 12 medium muffin cups. Then beat eggs until fluffy. After that, mix in the other ingredients until smooth. Pour batter into hot pans until almost full. Bake muffins for 15 to 20 minutes. Serve piping hot. Makes 12 servings.
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired. Pour into crust; bake 30 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped cream. Garnish as desired. Refrigerate leftovers. Makes 1 pie.
Mix all ingredients together. Roll out dough on floured surface. Cut into squares. Drop squares into prepared broth and cook 20 minutes.
Mix all ingredients except the soup and potato chips. Place in a 2-quart casserole. Pour soup over top without mixing. Top with crushed potato chips. Bake at 300° for 30 minutes. Serves 6 to 8.
Mix all ingredients and roll in balls. Place on cookie sheet. Bake at 300° to 350° for about 30 minutes. These can be frozen.
Scald milk. Stir in sugar, salt, oleo and vanilla. Cool to lukewarm. Put warm water into warm bowl and add yeast. Stir until dissolved. Stir in lukewarm milk mixture, 2 eggs and 3 cups flour. Beat until smooth. Add enough flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic (about 10 minutes). Place in greased bowl, turning to grease top. Cover and let rise in a warm place until double in size (1 hour). Punch down. Turn out onto lightly floured board. Knead in raisins until well distributed. Bake as a loaf or form a braid. Bake at 375° for 40 minutes. Brush with melted butter.
Cook 2 tablespoons of sugar, cornstarch and water until clear. Cool and set aside. Beat egg whites, adding remaining 5 tablespoons of sugar gradually. Add salt and cooled cornstarch mixture to egg whites and beat well. Bake at 350 degrees for 12 to 15 minutes.
Brown beef and drain; add soup and Ro-Tel and stir well. Add beans and heat to boiling. Place Doritos in large casserole; cover with beef mixture and top with cheese. Bake at 350° until cheese melts, about 15 minutes.
Combine first five ingredients in a large mixing bowl. Set aside. In another bowl combine buttermilk and eggs. Add corn and remaining ingredients. Pour over dry ingredients and stir until blended. Do not overmix. Pour batter into a greased 8-inch square baking dish or pan. Bake at 400° for 35 minutes or until bread tests done. Cool 5 minutes before cutting into squares.
Cream the butter in a large mixing bowl. Gradually add 1/2 cup sugar, beating until light and fluffy. Stir in vanilla. Combine flour, salt and pecans; gradually add to creamed mixture, blending well. Chill until firm. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 400° for 12 to 15 minutes, or until edges are lightly browned. Roll in additional powdered sugar while warm. Cool on wire racks. Roll again in powdered sugar. Yields about 4 dozen.
Mix and pour 1/2 of batter into tube pan. Pat 1/2 cup chocolate chips, 1/2 cup nuts and miniature marshmallows on top of batter. Add remaining batter. Put on top of the batter 1/2 cup chocolate chips and 1/2 cup nuts. Bake at 350° for 1 hour.
Layer lettuce, green pepper, onion, celery, peas and cheese. Mix sour cream, mayonnaise and sugar. Pour over all layers. Crumble bacon on top.
Combine cream cheese and butter; blend in flour. Chill about 1 hour. Shape into balls about 1-inch in diameter. Press into lightly greased or sprayed tart pan or mini muffin pan.
Cook noodles. Brown hamburger; drain. Add spaghetti sauce. Layer ingredients in 9 x 13-inch pan, starting with small layer of sauce, then noodles, then cheese, then sauce, ending in cheese on top. Bake in 350° oven for 30 minutes or until cheese is melted on top.
Make jello with boiling water and lemon juice. Cream the cheese and sugar; mix with jello mixture. Put your mixer bowl in freezer with Pet milk in it until ice forms around bowl. Beat until stiff peaks, then fold into the lemon mixture.
Layer lettuce, onion and bacon in order. Layer cauliflower on top. Spread sugar, mayo, Parmesan cheese and salt and pepper over the top. Cover tightly and chill overnight. Toss just before serving.
Boil potatoes in water for 10 minutes. Add apples and boil until tender. Drain and mash mixture. Add sugar and lemon juice. Add butter, spices and mix well. Cook bacon and crumble; set aside. Saute onion. Mix onion with bacon and sprinkle over mixture. Serves 6 to 8.
Combine ground meat, tomatoes and chili beans, mixing well. Add brick chili, whipping cream and cheese. Heat until cheese is melted. Pour over Doritos chips.
Cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt. Beat into creamed mixture. Drop by rounded teaspoonful onto ungreased cookie sheets. Bake at 350° for 8 minutes.
Mix together the first 4 ingredients; place in a greased 8-inch pan. Mix together the next 3 ingredients; sprinkle over apple mixture. Bake at 375° for 40 minutes.
Cut raw kernels off corn cob with a sharp knife. In a large saucepan, melt the butter over moderate heat. Add the garlic, onion, celery, corn, carrots and chili and cook for 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, stock, cilantro and chicken. Bring mixture to a boil and simmer for 10 minutes. Season with salt and pepper.
Mix all ingredients. Pour into greased skillet. Bake at 375° for approximately 25 minutes or until golden brown.
Sift and set aside flour, baking powder and salt. Melt shortening in pan. Stir in brown sugar and allow to cool slightly. Beat in eggs, one at a time. Add flour mixture, nuts and chocolate chips. Pour into greased or wax paper lined cake pan. Bake at 350° for 25 to 30 minutes. Keep in an airtight container.
Pour pineapple and juice into bowl. Add the mix and blend well. Fold in Cool Whip and nuts. Read to eat in 5 minutes.
Stir together margarine and peanut butter. Gradually add sugar until combined. Roll into 1 inch balls and place on waxed paper. Let dry about 20 minutes. Melt almond bark or confectioners coating. Let cool slightly. Dip balls and let excess coating drip off. Place on waxed paper until coating is dry.
Cut peppers in half lengthwise. Remove seed and scald slightly. Combine beef, rice, egg, onion, salt, pepper and 1/4 can tomato sauce. Pile meat mixture lightly into pepper halves. Place in large baking dish. Top each pepper with rest of tomato sauce. Add 1/4 cup water in bottom of pan. Cover dish tightly. Bake at 350° for 1 1/2 hours or until peppers are tender. Baste occasionally.
Cook broccoli and drain. Butter casserole. Add all ingredients together; mix all and bake 1 hour at 350°. Sprinkle top with bread crumbs before baking.
1. Place chips in a medium, microwave-safe bowl. Cover and microwave on medium for 3-1/2 to 5-1/2 minutes, until chips are melted. Stir until smooth (or melt using a double boiler).
Cream confectioners sugar and cream cheese in mixer bowl until light and fluffy. Add pudding mix and milk. Beat until smooth. Fold in whipped topping. Sprinkle half the crushed cookies into clean decorative flower pot. Spoon in cream cheese mixture. Sprinkle remaining crushed cookies over top to resemble "dirt". Chill until serving time. Place silk flowers in mixture to resemble potted plant. Yield: 15 servings.
Blend all ingredients. Bake at 350° in greased tube pan for 1 hour.
Combine melted butter and dry cake mix. Reserve 1 1/2 cups of this topping for top crust. Pat remaining crumb mixture into a greased 13 x 9 x 2-inch pan. Top layer with combined peanut butter and Marshmallow Creme. Spread evenly. Crumble remaining mixture over that. Bake 20 minutes at 350°. Cool. Makes 3 dozen bars.
Stir together cake mix and pie filling (do not use electric mixer) and pour into ungreased jelly roll pan (10 x 15-inch pan). Bake in 350° oven for 20 to 25 minutes. When cool, frost with powdered sugar frosting. These bars freeze well.
In a large electric percolator (24 to 30 cups), combine cider, sugar, orange juice and water. In basket (where you usually put the coffee), add cinnamon sticks, allspice and cloves. Plug in coffee maker and let it complete regular cycle. Serve!
Mix instant pudding as directed on box and set aside. Crush or break cookies in small pieces and layer in large bowl as follows: cookies, pudding, Cool Whip and mini chips. Repeat layering, ending with Cool Whip on top and sprinkles of mini chips.
Blend pudding and corn syrup. Gradually add milk and egg, blending well. Add pecans. Pour into pie shell. Bake at 350° until firm and top cracks, about 40 to 45 minutes. Cool at least 3 hours. Serve with Cool Whip, if desired.
Sift together first 4 ingredients. Mix cocoa and hot coffee; set aside.	Cream Crisco and sugar; add eggs, slightly beaten. Add flour mixture and cocoa mixture alternately to sifted ingredients and beat well.	Pour into large flat cake pan that has been greased and lightly floured. Bake 45 to 55 minutes at 350°. Test with toothpick.
Crumble graham crackers. Melt butter in a 9 x 13-inch baking dish. Make crust from cracker crumbs, butter and 3 tablespoons of sugar. Chill.
In a large bowl, combine all ingredients except ginger ale. Pour over ice in punch bowl. Add ginger ale before serving. Makes twenty 4 oz. servings.
Brown pork chops on both sides. Prepare dressing. Line pan (at least 2-inches deep) with aluminum foil, leaving enough to cover top. Place 3 pork chops in pan and cover with 1/2 of dressing. Place other 3 pork chops on top and cover with remaining dressing. Bake at 375° until meat is tender. Serves 6.
Measure ingredients into container, seal and shake well. Refrigerate several hours, then shake before serving. Makes 1 cup.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and 1 1/2 cups coconut; mix well. Stir in flour mixture. Pour into pan. Bake on center oven rack for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.
Heat oven to 450°. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 medium muffin cups. Place in oven to melt sugar and butter. Stir baking mix and banana to a soft dough. Gently smooth into a ball on floured cloth covered board. Knead 5 times. Roll into rectangle, 15 x 9-inch. Spread with 2 tablespoons butter and sprinkle with 1/4 cup brown sugar. Roll up, beginning at long side. Pinch edge of dough into roll to seal. Cut roll into twelve 1 1/4-inch slices. Place slices, cut side down in muffin cups. Bake 10 minutes. Immediately invert pan onto serving tray or baking sheet; let pan remain a minute so butterscotch drizzles down over buns. Serve warm. Makes 12 buns.
Preheat oven to 300°; mix coconut, oats and 4 tablespoons butter by hand. Pat coconut mixture onto bottom and up side of 9-inch pie plate. Bake crust 15 minutes, until golden; cool. In saucepan, combine milk, cornstarch, salt, egg yolks, 1/2 cup sugar and remaining 2 tablespoons butter. Cook over medium-low heat, stirring constantly until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in vanilla. Line pie crust with bananas (sliced 1/4-inch thick); pour filling over bananas. Cover with plastic wrap. Refrigerate until cold. Mix whipping cream and 2 teaspoons sugar until stiff peaks. Spread over pie; garnish with sliced toasted almonds. Serves 8 to 10.
Preheat oven to 350° and lightly spray a cookie sheet with cooking spray. In a large bowl, combine all ingredients until moist. Drop by teaspoonfuls onto cookie sheet about 1-inch apart. Bake for 20 to 25 minutes or until lightly browned.
Melt butter in oblong baking dish. In a separate bowl, mix well: sugar, milk, flour and baking powder. Pour into baking dish. Cover with fruit and syrup. Bake at 350° for 50 to 60 minutes.
Pour jello into pan with pineapple. Stir and bring to a boil. Refrigerate until half jelled (not hard). Mix in cottage cheese. Mix in the Cool Whip. Refrigerate at least 1 hour.
Mix flour, salt and oil with fork, then add water, mixing with fork to form ball. Using hands, mix a little before rolling out between 2 sheets of wax paper. Do not double recipe. (No flour on wax paper.) Makes one 8 or 9-inch pie crust.
Combine flour, whole wheat flour, baking powder, baking soda, cinnamon and ginger. In second bowl combine oil, sugar or substitute, eggs, pineapple juice and vanilla. Stir liquid into dry ingredients until smooth. Stir in carrots, raisins and pineapple. Pour into greased and floured 9 x 5-inch loaf pan. Bake 35 to 40 minutes at 350° or until inserted toothpick comes out clean. Cool in pan on rack for an hour. Unmold cake and serve. Sprinkle with powdered sugar if desired.
In medium microwave-safe bowl, combine chocolate chips and milk. Microwave on Medium 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla.
Place fish in shallow serving dish. Marinate with mixture of lemon juice, soy sauce, melted butter, garlic, green onion and lemon pepper. I measure to my taste.
Cream butter or margarine with sugar. Add flour and then vanilla, baking powder and egg. Mix all.
Boil water, shortening, raisins and spices together for 3 minutes. Let cool; beat in eggs. Dissolve salt, soda and saccharin tablets in water and add to eggs. Sift flour and baking powder and add and mix well. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
In large pot, boil water. Add tri-color pasta and cook until done. Drain and rinse with cold water until pasta is cool. In large bowl, cut cheese. Add pepperoni, olives and shrimp. Then add pasta. Pour dressing on pasta and stir.
Combine all ingredients except potatoes and cornflakes. Mix potatoes throughout all combined ingredients. Put in a 9 x 13-inch baking pan and sprinkle cornflakes over top. Bake at 350° for 45 minutes.
Cut potatoes thin. Put a layer of potatoes, mushroom soup, garlic and salt; repeat. Pour canned milk and sweet milk. Cook at 350° for 1 hour until brown.
Cook rice according to package directions. Combine rice and next 10 ingredients; spoon into a shallow 3-quart baking dish. Top with cheese. Bake at 350° for 30 minutes or until bubbly around edges. Yield: 6 to 8 servings.
Combine ingredients as listed adding enough flour to make soft but not stiff. Spoon onto greased cookie sheet at 350° until brown.
Bake cake in a 9 x 13-inch pan. After cooling slightly, poke holes in cake with the end of a knife. Pour the caramel topping over the cake, spreading it to fill the holes and cover the cake. Allow the cake and topping to cool to room temperature, then spread the Cool Whip on top of the caramel topping. Sprinkle Butterfinger crumbs on top of the Cool Whip. Keep refrigerated.
Preheat oven to 350°. Cook noodles as directed and drain. In a large bowl, combine hot noodles, eggs and 1/2 of cheese. Mix well. Press mixture into greased 12 x 9-inch baking dish. Bake 20 minutes or until lightly browned. Spoon sauce onto noodle "crust." Add topping and additional cheese. Bake 10 to 15 minutes more. Serves 8.
Melt butter. Add mushrooms, onion and pepper. Saute until tender. Add remaining ingredients. Cook until thoroughly heated. Serve over rice. Serves about six.
Melt together margarine, brown sugar and cinnamon. Place frozen rolls in Bundt pan. Sprinkle pudding over rolls. Pour melted mixture over all. Keep uncovered overnight on counter. Bake at 350° for 25 minutes. Invert on large plate. Serve.
Saute last four ingredients until cooked. Add sauce and simmer 20 to 30 minutes.
Combine all ingredients in roaster or similar pan. Bake at 350° for 1 hour. Cool. Freeze.
Mix butter, sugar; cream then add eggs and water. Mix cinnamon, cloves and flour; all but 1/2 cup sprinkle over fruit to keep it from all sticking together. Stir fruit into dough mixture. Bake at 375° 10 to 15 minutes or until lightly brown around edges. Cool on wire rack. Store tightly in plastic container for up to 3 weeks.
Brown beef brisket. Put on rack in pressure cooker. In a separate bowl, mix together remaining ingredients. Pour over beef. Cook according to pressure cooker's manufacturer's directions. This recipe can also be used with roast.
Combine flour, soda and sour cream in bowl. Mix until smooth. Knead several times on lightly floured surface. Pat dough to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place on lightly greased baking sheet. Bake at 450° for 10 to 12 minutes or until lightly golden. Yields 6 servings.
Drain juice from fruit and reserve. Mix juices with vanilla pudding. Cook. Pour over fruit.
Mix all ingredients together. Salt and pepper to taste. Place in a greased dish and bake at 350° for 1 hour.
Mix cream cheese and condensed milk until creamy. Fold in Cool Whip. Place 1/4 mixture in each pie crust. Top with 1/2 of coconut/nut mixture. Drizzle about 1/2 of the caramel syrup on that. Repeat. Place plastic covers on pies and freeze. Before serving, remove from freezer a few minutes so that it will be the consistency of ice cream.
Mix sugar, yeast and water in large bowl, stirring until dissolved. Blend in flour and let stand 10 minutes. Spoon into greased muffin pan and bake at 400° for 10 to 15 minutes. Remaining dough will keep 1 week in refrigerator, if covered tightly.
Mix all ingredients in a large stockpot. If too thick, add more tomatoes or a large can of tomato juice (do not add water). (Note: Okra, turnips, butter beans, or any other vegetable may be added. Commercial canned vegetables can be substituted if fresh or frozen are not available.) Cook on high heat to bring to boiling point. Lower heat slightly and continue to cook until all vegetables are soft and flavors blended (2 to 3 hours).
Preheat oven to 350°. Cut cookie dough in half; press into bottom of greased 8-inch baking pan. In a mixing bowl, combine cream cheese, sugar and egg; mix until smooth. Spread over crust. Crumble remaining cookie dough over top. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean. Cool and enjoy. Refrigerate any leftovers. Really good with ice cream.
Put 2 squares unsweetened chocolate, the shortening and boiling water in microwave-safe bowl. Cover and microwave just until chocolate melts. Cool slightly. Add the sugar; mix. Add the flour; mix. Put the 1 tablespoon lemon juice in measuring cup. Add milk to 1/4 cup. Stir. Add soda; mix and add to batter. Mix well. Add egg; mix well. Batter will be very thin. Put in greased 8-inch pan. Bake at 350° to 375° for 25 to 30 minutes, or until center is done. Double for 2 layer cake.
Mix and cream the brown sugar and cream cheese; add vanilla and peanuts. Quarter apples; take out seeds. Leave apple peel on apples. Dip apples in dip and eat.
Heat milk to scalding. Pour milk over bread cubes; cool. Add remaining ingredients. Pour into buttered 1 1/2-quart casserole at 350° for 40 or 45 minutes. Serve warm with cream. Makes 6 servings.
In a quart saucepan over moderate heat, bring the 1/2 cup of sugar, corn syrup and butter to a boil, stirring occasionally. Meanwhile, in a medium size mixing bowl, beat eggs lightly. Stirring vigorously, slowly pour hot mixture over eggs. Stir in vanilla, salt and pecans. Shake 1 tablespoon of flour and sugar together and sprinkle in bottom of unbaked pie shell. Add hot mixture and bake at 350° for a metal pan for 45 minutes. Use cake tester; insert halfway between center and outside, if it comes out clean it's done.
Peel and devein shrimp. Cook onions and pepper in butter until almost tender. Add celery and cook a little longer. Add water and tomato paste; simmer. Add shrimp and cook until done (about 5 minutes). Serve over white rice.
Grease (or Pam) 9 x 9-inch casserole. Spread spinach on bottom, then chicken. In saucepan, melt 3 tablespoons butter. Stir in flour to form roux. Slowly stir in milk, then add seasonings. Cook until thick and just beginning to boil. Add Parmesan and cream, stirring, over low heat until cheese melts. Pour sauce over chicken. Combine crumbs and melted butter. Sprinkle on sauce. Bake at 350° for 30 minutes or until heated through. Serve with rice. Serves 6. Can be doubled in a 9 x 13-inch pan.