HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a square pan with Pam. Pour cherry pie filling in. Combine melted oleo, cake mix and pecans until well mixed (almost like dough). Crumble mixture on top of cherry pie filling. Bake at 350° for 30 minutes. Serve warm or cold with Cool Whip or vanilla ice cream. Serves 9.
Lightly grease 20 muffin cups. Combine Mozzarella, Ricotta and Parmesan cheese until well mixed. Pull apart or cut each biscuit in half horizontally. Pat each half into muffin cup, forming a shell.
Beat eggs. Gradually beat in sugar, then oil. Combine dry ingredients. Add to first mixture alternately with zucchini. Stir in raisins, walnut and vanilla. Turn into two greased and lightly floured loaf pans (9 x 5 x 3-inch). Bake on lowest rack at 350° for about 55 minutes until loaves test done. Let stand about 10 minutes. Turn out onto wire racks until cool. This bread freezes well.
Blend sugar and oil; add eggs. Combine flour, soda and salt together. Then add these to sugar and oil mixture. Next, add vanilla, apples, nuts and coconut. The batter will be thick and easier to mix by hand. Bake at 350° for 1 1/2 hours in a greased and floured tube or loaf pan.
Bake at 325° in 1 1/2-quart buttered casserole dish for 30 minutes.
Butter 2 slices of bread and cube. Set aside. Place remaining bread in bottom of casserole dish. Mix bread cubes with onion, celery, green pepper, salt, pepper, mayonnaise and chicken. Pour over bread slices in dish. Mix eggs, milk and soup together, then pour over chicken mixture. Chill about 1 hour. Sprinkle with cheese over soup mixture. Bake 1 hour in 325° oven. Leftover turkey can be substituted for chicken.
Mix together sugar, cocoa and Miracle Whip. In sifter, combine flour, soda and salt; sift twice. Add flour mixture to cocoa mixture alternately with water. Add vanilla. Pour batter into greased and floured layer pans or one oblong pan. Bake at 350° for 30 to 35 minutes.
Tear lettuce in pieces and spread in a round glass bowl. Start layering vegetables. I sometimes chopped tomatoes for color as one layer. Layer in order given. Mix together the mayonnaise and sugar and spread on top of salad. Fry bacon until crisp and crumble over mayonnaise. Add cheese as next layer. You can experiment with different vegetables. Cover with aluminum foil and refrigerate.
In a bowl, combine soy sauce, salt, cornstarch and sesame oil. Set aside. Heat a	wok or wide frying pan over high heat. When pan is hot, add salad oil. When it begins to heat, add ginger and stir.	Add beans sprouts, mushrooms, celery and water chestnuts. Stir-fry 2 minutes and add green onions.	 Stir in	soy sauce-cornstarch mixture	and cook, stirring until liquid in pan thickens. Cool. Brush edges of wrapper with lightly beaten egg, after filling center with the vegetable mixture. Roll and fold into elongated shape. Fry in hot oil until golden brown. Remove and drain excess oil.
Dissolve jello in 1 cup boiling water. Add sugar and lemon juice. While hot, add raspberries, then fold in Cool Whip. Refrigerate and serve.
Combine first 5 ingredients and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat thick enough to spread. Makes 2 1/2 cups.
Mix all ingredients except cocoa and food coloring together. Divide dough into 3 equal parts. Add red food coloring to one part and cocoa to another part. The third part remains vanilla. Layer each color twice in tube pan. Do not stir. Bake at 350° for 1 1/4 hours.
Pineapple may be substituted. Spray 9 x 13-inch pan with Pam. Pour in fruit with juice. Sprinkle dry cake mix over fruit. Slice oleo in thin slices over the top of dry mix. Sprinkle coconut and nuts over top. Bake at 325° for 55 to 60 minutes.
Put rice in large bowl. Break eggs onto rice and add next 2 ingredients and 1 tablespoon minced onion. Mix thoroughly with spoon, breaking up lumps. Heat oil over medium heat. Add rice mixture and stir over heat 8 to 10 minutes. Sprinkle with green onions.
Dissolve gelatin in boiling water. Add juice drained from canned fruit. Add fruit and celery. Pour into mold. Serve with salad dressing.
Combine all ingredients in food processor. Blend to desired consistency. You may add more olive oil to thicken. Pour over hot spaghetti and serve with fresh grated Parmesan cheese.
Cook over medium/low heat 2 to 3 hours. (Cook long enough to be sure chicken is cooked through). Serve over tortilla strips. Garnish with avocado and Cheddar cheese.
Brown meat, onion and green pepper. Add the beans and rest of ingredients. Cover and simmer for 2 hours. Yields 4 to 5 servings.
Melt margarine. Mix together with cake mix and 1 egg. Put into bottom of 9 x 13 cake pan.
Heat oven to 375°. Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with a steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 c. ketchup, 2 tsp. dry mustard, salt and pepper; use hands to combine thoroughly. Place in an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Cover potatoes, onion and celery with water. Cook 10 minutes. Turn heat to simmer and add chicken broth, pimentos, parsley and milk to thickness as you want. Cook 20 minutes.
Mix sugar, milk and butter. Bring to a boil and cook 1 minute. Add peanut butter and vanilla. Remove from heat. Stir in crackers. Spoon onto waxed paper and cool.
Slice and steam celery in small amount of water for 5 minutes. Mix soup, pimento and water chestnuts. Add celery (drained) and blend. Put in casserole dish and top with bread crumbs, blended with butter and almonds. Bake at 350° for 45 minutes.
Mix all together in a bowl. Bake in bread pan at 350° for one hour.
Cook squash covered in water for 10 to 15 minutes; drain. Mash enough squash to measure 1 cup. Combine squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until blended. Drop by tablespoons into hot oil. Cook until golden brown (turn over once). Drain well on paper towel.
Mix all together and pour into hot, well-greased skillet. Bake at 375° for 40 to 45 minutes.
Preheat oven to 450°. In small 6-inch iron skillet, add the oil and heat. Mix together all other ingredients. Add the heated oil and pour into the heated skillet. Bake 25 to 30 minutes in oven until brown.
Melt margarine, chips and peanut butter in microwave. Mix well. Pour Rice Chex into melted mixture and stir to coat. Pour powdered sugar into grocery sack. Add Rice Chex mixture in sack and shake. Store in airtight container.
Mix cucumbers, onions and salt. Let stand 3 hours. Don't drain. Mix vinegar, sugar, turmeric, celery seed and alum. Heat. Bring to boil. Let cool, then pour on cucumbers. Put in airtight bowl or container and put in refrigerator. Keeps a long time.
Saute the almonds slowly in 2 tablespoons of butter until golden brown. Cool. Cream the remaining butter and the almonds, pimiento, parsley, lemon juice and salt. Mix thoroughly. Serve with fried or broiled seafood.
Mix all ingredients and pour into greased pan. Bake at 300° for 1 hour. This also works good if you bake it in an iron skillet.
Brown hamburger and onion together. Drain off grease. Add spaghetti sauce mix and tomato sauce. Heat until bubbly. Pour in ungreased 13 x 9-inch pan. Mix sour cream and Mozzarella cheese together. Spoon over hamburger mixture. Unroll crescent rolls. Divide into 2 rectangular halves and lay on top of cheese mixture. Pour melted margarine over rolls and sprinkle with Parmesan cheese. Bake at 375° for 15 to 25 minutes until brown.
Preheat oven to 325°. Prepare three 9-inch cake pans. Mix oil, sugar and eggs in a large mixing bowl and beat well. Sift dry ingredients together, then mix in a little at a time. Add vanilla. Add grated carrots and crushed pineapple. Put batter into the three cake pans and bake for 30 to 40 minutes until cake tests done. Cool layers. While baking and cooling, make the frosting. Then stack layers with it. For an extra touch, grated nuts can be sprinkled between layers and on top.
Preheat oven to 350°. Cream the butter and sugar. Stir in flour and oatmeal. Form 1-inch balls and place onto ungreased cookie sheet. Mash each cookie with floured fork. Bake 10 to 15 minutes. Sprinkle with powdered sugar when cool.
Dissolve yeast in warm water. Mix all ingredients together. Drop by teaspoonfuls in a greased muffin pan, filling 1/2 to 3/4 full.
Fry meat; add taco seasoning and refried beans. Mix well. Spoon this filling into shells and roll up. Mix mushroom soup and sour cream together. Spoon small amount of this mixture in/on bottom of 13 x 9-inch pan. Lay filled shells, seam side down, in pan. Spoon and spread remaining soup/sour cream mixture over filled shells. Sprinkle with grated cheese. Bake at 350° for 1/2 hour or until cheese is melted and mixture is bubbly. May drizzle taco sauce over top, if desired. Serve with chopped vegetables listed above and with salsa. One package of 10 burrito shells makes two 13 x 9-inch pans full.
Preheat oven to 325°. Place chicken breast on large piece of foil; add vegetables, seasoning and salad dressing. Wrap and bake for 30 minutes.
Combine sugar, cream, milk and butter and cook slowly to form ball at 248°. Remove from heat and add vanilla. Pour in buttered 8 x 8 x 2-inch pan. Cool and then put on a board and cut into squares; wrap in wax paper.
Brown hash browns and sausage. In 13 x 9-inch casserole dish, spread crescent rolls. Put sausage over crescent roll dough. Next put hash browns over sausage. Sprinkle cheese over hash browns. Beat eggs with milk. Pour over top of casserole. Bake, uncovered, at 350° for 1/2 hour.
Cook spinach according to package directions and drain. Mix all ingredients. Roll in bite size balls. Bake at 325° for 15 to 20 minutes.
Mix all ingredients and bake in a greased and floured Bundt pan 1 hour at 350°. Sprinkle with confectioners sugar.
Put in pan and let simmer 10 minutes. Serve in pita bread. Serves 2 for lunch.
Combine all of the ingredients. Put in a greased and floured 9 x 13-inch pan. Sprinkle chocolate chips on top with a little sugar. Bake at 350° for 35 to 40 minutes.
Use a large flat dish and layer (in order listed): lettuce, frozen peas, sliced onions and mayonnaise (spread over top). Cover and refrigerate overnight, then continue layering before serving: olives, bacon and tomatoes.
Preheat oven to 350°. Place aluminum foil on a cookie sheet and add pecans. Mix brown sugar and orange juice and drizzle over pecans. Bake 6 minutes, stir and bake 6 minutes more. Pour on a piece of aluminum foil and drizzle any liquid on top. Separate into singles or clusters after cool.
Place unpeeled potatoes in large saucepan and cover with water; cook until tender but firm. Drain. Cut potatoes in 1 inch cubes. Place in an ungreased 2 1/2-quart baking dish. Add pimentos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Place bread cubes on top and pour butter over all. Bake uncovered at 350° for 30 minutes or until bread is toasted. Yields 10 to 12 servings.
Heat 4 cups of milk. Beat eggs; add sugar and 1/2 cup milk. Add flour and cornstarch. Slowly add 1/2 cup milk to heated milk. Stir constantly. Cool very good and add 2 cups Cool Whip. Beat very good. Delicious with cake and pies.
Mix first 3 ingredients. Refrigerate 2 hours or overnight. Roll into balls. Place on cookie sheet; chill 2 more hours. Dip balls into 2 eggs and 1/4 cup milk, mixed. Roll balls in bread crumbs. Bake at 350° for 1 hour, then deep fry.
Mix sugar and margarine with pastry blender. Beat eggs, then beat them into the sugar mixture. Sift together dry ingredients. Mix together applesauce and corn syrup. Add wet mixture to dry mixture alternately. Add to batter the 1 cup raisins. Bake at 300° for 1 1/2 hours in a 9 x 13-inch pan.
Mix sugar and Karo; add rest. Pour in pie shell and bake for about an hour or until pie shows cracks in a 325° oven.
Cook beef shank down. Discard bone; dice meat. Add beets, cabbage, onion, carrots, potatoes, dill and garlic. Add salt and pepper to taste.
Mix all ingredients together. Pour in greased and floured Bundt pan. Bake 1 hour at 325°.
Combine first 3 ingredients and pour into crust. Must freeze overnight. Cut into 8 pieces. Serves 8.
Mix all ingredients in 3-quart microwave casserole. Cover tightly and microwave on High for 10 to 12 minutes, stirring after 5 minutes, until boiling. Cover and refrigerate at least 3 hours.
Grease spring-form pan. Press nuts onto the bottom and 2 inches up the side. Set aside. Heat chocolate, water and 1 teaspoon coffee crystals in a pan over low heat until melted. Cool. Beat cream cheese, sugar, flour and vanilla with an electric mixer until fluffy. Add eggs, one at a time. Beat on low until combined. Remove 1/3 of batter, stir in cool chocolate mixture. Stir the milk and dissolved coffee into remaining batter. Pour 1/2 of light batter into spring-form pan. Spoon 1/2 of chocolate batter over top. Repeat. Make a few swirls using knife. Bake on a shallow pan in 325° oven for 45 minutes or until center appears nearly set. Cool in pan 15 minutes. Loosen crust from pan with knife. Cool 30 minutes more. Remove sides. Cool. Chill at least 4 hours.
Mix all ingredients together. Place in refrigerator 1 or 2 hours before serving. Good with wheat thins.
Beat cream cheese and sugar. Then add cool whip and beat till smooth. Refrigerate 3 hours. Top with favorite pie filling or other topping.
Mix Tang with Cool Whip to taste. Add ginger ale until smooth (use more, if needed).
Mix all ingredients together and place in 1 gallon ice cream freezer. Makes 1 gallon.
Pour into hot crust and bake 30 minutes. Top is not too brown. Put under broiler for 2 minutes. Cool. Put powdered sugar on top; cut into squares.
Brown the ground beef in 10-inch skillet. Add chopped onions. Sprinkle with salt and pepper. Add hot water, mushroom pieces, catsup, scalloped potatoes and sauce mix. Mix thoroughly. Heat until boiling. Reduce heat and simmer, covered, for about 20 minutes or until potatoes are tender. Stir occasionally to prevent sticking. Add the sour cream just before serving. Makes 4 servings.
Mix well. Chill 1/2 hour before serving. This keeps well in refrigerator.
Boil the broth. Add cornstarch, sugar, salt and soy sauce. Pour in the eggs in a slow stream. Stir slowly and they will separate into shreds. Serves 6 to 8.
Preheat oven to 350°. On top of the stove, melt the butter in a baking dish. Dip the fish into the butter to coat it on both sides. Spread top and bottom of the fish with mustard. Dredge both sides of fish in bread crumbs combined with chopped parsley. Season with salt and pepper. Bake the fish at 350° for 20 minutes or until white all the way through.
Preheat oven to 350°. Butter a 7 x 10-inch glass baking dish. Combine first 6 ingredients. Season with salt and pepper to taste. Put into dish; mix cornflakes and 1/2 cup melted butter. Sprinkle over potatoes. Bake about 45 minutes. Makes 8 to 10 servings.
Heat oven to 400°. Grease pie plate. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate, top with chilies. Beat milk, mix and eggs until smooth. Pour in plate. Bake for 25 minutes. Top with tomatoes and cheese. Bake until knife comes out clean, 8 to 10 minutes. Cool 5 minutes. Top with sour cream, tomatoes, lettuce and cheese.
Spray whirlybird popper pan, stirrer, and inside lid with PAM. Put oil, sugar, & corn into popper and turn heat on high. Stir constantly. When popping SLOWS (NOT STOPS!), remove from heat and empty into a large bowl. Sprinkle lightly with salt. Stir or shake to distribute salt. As popcorn cools, break apart with hands or a spoon if it's too hot. Popcorn may be colored by adding a few drops of food coloring with the rest of the ingredients before popping.
Mix in bowl the sugar, flour and salt. Mix in saucepan the water, shortening, oleo and cocoa. Bring water mixture to a boil; pour over flour and sugar and stir well. Add eggs, buttermilk, soda and vanilla. Pour in 8 x 11-inch pan and bake in 350° oven until done, approximately 35 minutes.
Cook chicken breasts until done. Cool and chop in food processor. Mix in other ingredients and add enough mayonnaise to mix.
Fry bacon strips and set aside. In bacon grease, fry onions and garlic until translucent. Strain onions and garlic and get rid of bacon grease. Fry pork in Crisco, then strain, saving Crisco. Fry round steak strips in (pork) Crisco. Drain steak and put pork and steak into large kettle. Fry ground beef with onions and garlic. Drain off grease and put beef into kettle with other meats. Add water, tomato paste and crushed fried bacon. Cook on medium heat.
Sift the flour, sugar, soda, salt and baking powder. Drop in shortening and mix like pie crust. Add egg yolks to milk and beat. Add to flour mixture. Use 1/2 for top crust and 1/2 for bottom crust. Roll top out between wax paper to size of cookie sheet. Put in freezer until you do bottom crust. Put dough in cookie sheet and pat until cookie sheet is covered. Add pie filling, then cover with top crust. Brush with egg whites. Bake until brown and bubbly at 375° (45 minutes).
Brown and drain beef. Cook macaroni. Combine all ingredients, except onion rings. Pour half mixture in 2-quart greased casserole. Add 1/2 onion rings on top. Add the remaining mixture. Cover and bake at 350° for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
Mix together and stir in 1 package instant pudding (lemon and pistachio makes the best).
Mix 1 stick margarine with 2 cups crushed grahams. Pat into 13 x 9 x 2-inch pan. Beat with mixer for no less than 15 minutes, eggs, 2 sticks margarine and 2 cups powdered sugar. Spread mixture over cracker crust, then cover with bananas. Spread drained pineapple. Cover with Cool Whip. Sprinkle with chopped nuts and cut up cherries. Cool overnight in refrigerator.
Mix in order. Bake crust 3 minutes at 400°. Pour mixture into crust. Bake at 375° for 5 to 8 minutes. Then bake an additional 30 to 40 minutes at 325°. Maybe not quite that long, keep checking the center. When it cracks, it's done.
In mixing bowl, toss apples, candies, 1/3 cup sugar and flour. Pour into pie crust. Crumble second pie crust with 2 tablespoons sugar and sprinkle over apples. Bake at 375° on a baking sheet, 55 to 60 minutes. Serve cool.
Blend the first 9 ingredients together. Place half in a buttered baking dish. Cover with crushed potato chips. Use remainder of mixture for second layer. Top with crushed chips and grated cheese. Bake in a 350° oven for 20 to 25 minutes.
Heat the crushed pineapple; add lemon and cherry jello. Mix well. Add 1/2 cup juice from cherries; mix. Add canned cherries, Coca-Cola and nuts. Pour into mold and let set until firm.
Beat eggs and sugar together. Add Pet milk and vanilla; make sure all sugar is dissolved. Add rest of milk. Pour this in the ice cream maker and close; start freezer. Put ice around. Layer salt and ice about 4 to 5 times until you get to the top. You may have to add more ice and salt.
Bake cake according to directions. Let cool; punch holes into cake. Mix cream of coconut and Eagle Brand milk. Pour over cake and refrigerate for 20 minutes. Before serving, spread with Cool Whip and sprinkle with coconut.
Beat eggs slightly in large bowl. Stir in oil, sugar, zucchini, vanilla and pineapple. Sift flour, baking powder, baking soda, cinnamon and salt, then stir into egg mixture until well blended. Add raisins and walnuts. Spoon batter into 2 well greased 8 x 5 x 3-inch loaf pans. Bake at 375° for 1 hour. Cool in pans, about 10 minutes.
Let all soften to room temperature. With mixer, mix all but cheese and mayonnaise until free of lumps. Chill a few hours. When firm, form into 4 balls. Chill again. Mix cheese and mayonnaise so it is like an icing; spread on meat balls. Chill until ready to serve. Serve on crackers.
In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil and stir one minute. Remove from heat. Blend small amount of milk mixture into eggs. Blend egg mixture into milk mixture in saucepan. Add sour cream and vanilla and beat with a wire whisk until well blended. Cool immediately by placing in bowl of ice or cold water for a few minutes. Cover and chill thoroughly. To serve, spoon custard sauce over strawberries. Serves 6.
Combine applesauce and egg; stir well. Combine flour, soda, sugar, salt and spices. Add to applesauce mixture, stirring just enough to moisten the dry ingredients (overmixing makes tough muffins). Stir in the melted margarine. Toss raisins with an added 1 tablespoon of flour and fold into batter. Spoon batter into greased muffin tins, filling 2/3 full. Bake 20 to 25 minutes at 400° until golden brown. Makes 18 medium size muffins.
Cream oleo and cheese together. Add flour, salts and onion. Batter will be very stiff. May use hands! Add Rice Krispies and then form into 1-inch balls. Flatten with a fork on a cookie sheet. Bake at 350° for 10 to 12 minutes. Sometimes I form batter into long logs, chill and then slice in 1/4-inch slices.
Cook and separate ground beef in a large skillet. Place in a roaster and add chopped onion, mushroom and chicken soups, water, rice, soy sauce, salt and pepper. Bake at 350°F. for 1 1/2 to 2 1/2 hours, stirring twice while baking. It may need more water added. Heat the chow mein noodles in the oven and put on top of casserole just before serving.
Beat first five ingredients together. Heat milk and butter, but do not boil. Add to first mixture. Bake at 300 for 30 minutes or until firm-(texture of jello). Bake as custard or in 2 pie crusts.
Make cake according to instructions on package, adding egg, oil and water. Bake in 13 x 9-inch pan as directed. Cool. Mix pie filling with liquor. Spread over cake; frost with whipped topping. Decorate with shaved chocolate if desired. Freezes beautifully.
Mash 9 bananas and add eggs, salt, butter, sugar, soda, and add flour last.
Lightly flour baking sheet. Place pastry on sheet, roll gently and remove fold lines. Place Brie in center of pastry. Spread 1 package of semi-soft cheese on Brie. Turn Brie over and spread remaining semi-soft cheese on second side of Brie. Bring pastry up around sides and over cheese, wrapping completely and trimming excess pastry, and place seam side down. Gather pastry scraps and decorate top. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)
Mix up jello and water. Refrigerate until it starts to thicken. Add chopped cherries. Refrigerate until firm. Mix softened cream cheese, mayonnaise and milk. Spread over firm jello. Top with chopped pecans.
Mix salt, zucchini, onions and pepper thoroughly. Cover and refrigerate overnight. Rinse; drain. Place in large kettle. Bring vinegar, sugar and spices to a boil. Pour over vegetables. Simmer until reaches a boil. Boil 30 minutes and then can. You may pack jars and process 5 minutes.
Cook broccoli first; drain. Mix onion, mayonnaise, eggs and mushroom soup. Layer broccoli mixture, then cheese, then repeat. Put crackers on top. Sprinkle melted butter on top of crackers. Bake at 350° for 45 to 60 minutes.
Cream margarine and sugar. Beat in flour and cornmeal. Add eggs, milk, vanilla, juice and rind. Combine well. Bake at 350° for 55 to 60 minutes.
Preheat oven to 425°. Cut potatoes into thin slices, cutting to but not through bottom. Place in baking dish. Sprinkle with salt. Drizzle with melted margarine and dill. (You can use different herbs to your taste.) Bake for 50 minutes or until tender. Sprinkle with cheeses. Return to oven until cheese melts. Serves 4.
Combine water, mushrooms, butter and bouillon cubes in a saucepan. Bring to a boil, stir in rice. Remove from heat; cover and let stand 5 minutes. Stir in sour cream and serve at once. Makes 4 servings.
Cream 2 cups sugar and 1/4 pound butter (softened). Add eggs, 1 at a time, beating well after each. Mix flour and baking powder together and set aside. To creamed mixture, add flour and milk alternately. Pour batter into 9 x 13-inch greased pan.