HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together the vanilla pudding, baking powder, flour, milk, egg and butter; pour into dish. Mix together the cream cheese, sugar and juice, then pour on top of other mixture that is in dish. Lay the peaches on top and sprinkle with cinnamon. Bake at 350° until edges are brown.
Beat sugar, salt and eggs together. Add lard, molasses and 1/2 vinegar milk mix. Pour rest of vinegar milk mix into separate bowl and add baking soda. Add alternately with 4 to 5 cups of flour to make batter quite stiff. Refrigerate overnight. Drop from floured spoon and bake at 375° for 12 minutes. Nuts may be added to batter.
Cream sugar and margarine. Add eggs and beat. Sift flour. Add 1/2 cup milk at a time. Add vanilla. Pour into pan. Bake at 300° to 350° for 30 minutes.
Mix dry ingredients. Add milk, butter to eggs and sugar in separate bowl. Combine the 2 mixtures. Mix only until blended. Batter will be lumpy. Spoon in skillet and fry.
In a Dutch oven, brown ground beef; drain. Add onin, bell pepper and garlic; cook until tender. Stir in all of the beans. Combine ketchup, brown sugar, venegar, mustard, salt and pepper; add to bean mixture and mix well. Pour into a greased 2 1/2-quart casserole. Top with bacon. Bake, uncovered, at 350°F. for 45 minutes or until heated through.
Microwave cheese. Add tomatoes and chilies. Melt until bubbly. Serve with chips.
Combine all ingredients in order given. Blend well. Pour in well-greased 13 x 9 x 2-inch pan. Bake at 400° for 30 to 45 minutes.
Brown sausage and drain. Press crescent rolls in bottom of a 9 x 9-inch pan. Spread sausage and sprinkle with cheese and potatoes. (Note: May freeze at this point for later use.) Beat eggs, milk, salt and pepper; pour over the bottom layer. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serve hot. (If frozen, be sure to thaw ahead of time or add to baking time.)
Spray inside of large paper bag with Pam. Add popped corn. In a 1-quart ovenware bowl or measuring cup mix next 4 ingredients. Bring to boil (about 3 1/2 minutes). Boil about 2 minutes; add soda. Pour over corn in bag and shake well. Microwave 1 1/2 minutes on High; shake well. Pour out on greased foil or cookie sheet.
Place chicken breasts in baking dish. Salt and pepper chicken. Bake at 350° for 45 to 60 minutes. The last 10 to 15 minutes of baking, mix together dry onion soup packet and jar of orange marmalade and spread on top of chicken breasts. Continue baking another 15 minutes. Serve with wild rice and mandarin orange salad.
Wash and drain beets. Leave roots and about 1 inch of stem at tops. Cover with boiling water and cook until tender. Peel and remove stems and roots. Tie spices in a cheesecloth bag. Combine spices, sugar, vinegar, and water in a Dutch oven; bring to a boil. Add beets; gently boil 5 minutes. Remove spice bag. Place beets into hot sterilized jars, leaving 1/2 inch headspace. Process in boiling water bath for 30 minutes.
Cook broccoli until tender. Drain and arrange on bottom of greased 11 1/2 x 7 1/2 x 2 1/2-inch baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and top with crumbs or almonds. Bake at 350° for 30 minutes. Serves 6 to 8.
Heat milk and pour over bread crumbs. Add eggs and next 5 ingredients, mixing well. Stir in squash and cheese. Pour into greased 2-quart baking dish. Bake at 350° for 25 to 30 minutes or until firm.
Add vinegar to soda. Cream shortening, sugar and eggs. Make paste of food color and cocoa, then add buttermilk alternately (also paste with flour and salt, add vinegar and soda, then vanilla). Do not beat hard, just blend. Bake 30 minutes at 350° in two 9-inch layer pans. When cool, split each layer, making 4 layers.
In top of double boiler, blend together Eagle Brand sweetened condensed milk, salt and 1 1/2 cups of the water. Add chocolate. Cook over boiling water, stirring until chocolate melts. Gradually stir remaining 1/2 cup water into cornstarch, keeping mixture smooth; add gradually, while stirring rapidly, to milk mixture. Continue to cook, stirring constantly, until thickened. Stir in vanilla extract. Turn into individual dishes. Refrigerate.
In a 2-quart casserole combine the oil, garlic and scallions. Cook on High for 1 minute. Drain the pineapple chunks, reserving the liquid. Stir the pineapple chunks and pork into the garlic and scallions. In a small bowl, stir the reserved pineapple juice, brown sugar, vinegar, and cornstarch until smooth. Stir into the pork mixture. Cook on High for 2 to 4 minutes, or until heated through, stirring each minute.
Mix together and put in a flat greased casserole dish. Bake 30 minutes at 350° or until you see the casserole bubbling all over. Remove from oven; then prepare topping.
Spread onions in casserole dish. Drain beans well; spread over onions. Spread mushroom soup over top of beans. Cut cheese into long strips and cover the mushroom soup. Cook at 350° for about 30 minutes.
Put all ingredients together and mix. Put into a 9 x 13-inch baking dish. Bake at 350° for 1 to 1 1/2 hours.
Will need wax paper (3 x 6-inch), stapler or tape, saucepan, potholder, rubber spatula and plastic wrap.
Mix well-beaten eggs with other ingredients; mix well. Oil and flour tube pan. Pour in ingredients and bake for 1 hour at 350°.
Layer ingredients in a 13 x 9-inch pan. Do not stir together, but smooth with back of spoon. Bake for 1 hour and 15 minutes at 350°.
Combine flour, sugar and salt in pot and mix until well blended. Add boiling water, stirring rapidly to prevent lumping. Cook until thickened about 10 minutes. Add butter or margarine. Cool, then add lemon juice and cream. Store in refrigerator.
Cream butter and sugar until light. Beat in egg and vanilla. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts. Drop from teaspoon onto cookie sheet. Bake at 375° about 10 minutes. Makes 2 1/2 dozen.
Combine the cheese with the rest of the ingredients. Form into a long roll and wrap in wax paper. Refrigerate until firm. Serve on a tray surrounded by olives and crackers.
Dissolve gelatin in hot water; chill until slightly congealed. Add remaining ingredients. Pour into greased 8 x 8-inch pan or greased mold. Chill until set. Serves 4 to 6.
Grate potatoes; add salt. Stir in flour and thin out with milk. Fry on well-greased griddle until brown. Flip to cook other side until brown. (Can be made in a blender as well.)
Boil mini ravioli for 20 minutes. Towel dry. Add vegetables and toss with Italian dressing. (If taking to a pot luck, toss with only half the jar of dressing at home and add the remaining dressing when you arrive)
Cook chicken breasts about 45 minutes or until tender. Remove bones and separate breasts into strips. Allow broccoli to stand at room temperature until thawed. Preheat oven to 350°. Grease a 2 quart rectangular casserole dish. Arrange broccoli in dish and place chicken on top of it.
Brown beef and onion. Mix with macaroni. Layer beef and macaroni, pepper and cheese. End with cheese on top. Bake at 350° for 30 minutes.
Place all ingredients in crock pot early in the morning or the night before and cook on low for at least 8 hours. Add one chopped green pepper if desired after 4 hours. Take meat out of juice and break up in very small pieces. Return to juice and mix. Serve on warm buns. Makes about 8 sandwiches. Do not add water to meat. Unused portions can be frozen.
Preheat oven to 475°. Spray nonstick cookie sheet liberally with cooking spray. Combine bread crumbs, cheese, garlic powder and pepper on sheet of waxed paper and set aside. Quarter zucchini lengthwise, then cut each spear in half or thirds. Put in plastic bag; add oil and water. Close bag and shake to coat spears. Roll each spear in crumb mixture until lightly coated. Arrange spears on cookie sheet in single layer. Bake in a 475° oven for 6 minutes and then broil for 1 minute until spears are lightly browned and tender-crunchy.
Put in bowl in order given and mix well with mixer. Bake in a 365° oven for 25 to 30 minutes. Use 13 x 9-inch greased and floured baking pan. Can be made in two 9-inch layers also. Makes a very moist cake. Frost with chocolate or vanilla icing.
Combine first 5 ingredients. Mix well by hand, then add remaining ingredients. Bake in Bundt pan at 350° for 1 1/2 hours.
Mix pecans, corn syrup and margarine. Pour into ungreased round pan, 9 x 1 1/2-inch. Spread to cover bottom of pan. Mix remaining ingredients; beat 30 seconds. Spread over pecan mixture. Bake at 350° until golden brown and wooden toothpick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen. Immediately place on heatproof plate.
Blend butter, flour and pecans. Pat into a 9 x 13-inch pan. Bake 15 minutes or until slightly browned in 350° oven. Cool. Cream together cream cheese and powdered sugar; fold in whipped topping. Spread on crust. Slice bananas on mixture. Mix pudding with milk; spread over bananas. Top with whipped topping. Garnish with a few chopped nuts.
Drain all beans, then combine. Place alternate layers of beans, onion and pepper in salad bowl.
Better if mixed the night before. Mix all ingredients together. Equals 1 milk and 1 fruit.
Melt caramels with 1/3 cup evaporated milk. Set aside. In bowl combine remaining 1/3 cup evaporated milk and dry cake mix. Press half of mixture in bottom of greased 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle with 1 cup nuts and chocolate chips. Spread caramel mixture carefully over nuts and chocolate chips. Drop remaining cake mix by teaspoons over caramel and sprinkle with remaining 1/2 cup nuts. Bake at 350° for 20 minutes.
Cream together sugar, oleo and eggs. Sift together flour and soda. (Use three cups in batter and reserve 1 cup for dusting candy, nuts and dates.) Add to creamed mixture alternately with buttermilk. Dust candy, nuts and dates with remaining 1 cup flour. Add to batter with grated orange rind. Mix well.
Mix Jell-O with boiling water. Add strawberries with lite sugar. Stir until Jell-O mixture starts to gel; then add Cool Whip. Stir until well blended. Pour mixture into graham cracker pie crust. Chill.
In a blender, combine all ingredients. Cover and blend until smooth. Makes 2 (1 cup) servings.
Heat oven to 350°. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all the ingredients except potato chips. Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.
Mix together the first 3 ingredients. Sift together the remaining ingredients. Make dough and chill. Roll into balls the size of walnuts (1 teaspoonful). Roll ball in a mixture of 2 tablespoons each sugar and cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 10 minutes.
Cook rice in milk until tender. Pare and slice enough tart apples to make a pint. Butter a pudding dish, put in a layer of rice, the apples and cover with the remainder of the rice. Cover and bake 20 minutes, then uncover. Dot with bits of butter and brown the top. Serve with cream and sugar.
Brown ground chuck with onion. May add small green pepper, if desired. Put in remaining ingredients in Dutch oven. Slow simmer for 2 to 3 hours. Good for crock-pots.
Cream butter, shortening and sugar. Add eggs, milk and vanilla gradually. Add flour. Stir in butterscotch morsels and nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375°.
Prepare cake mix according to package directions. Fold in one package of coconut. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 25 minutes.
Cook spinach according to package (do not add salt). Drain and reserve liquid. Melt butter in saucepan on low heat. Add flour and stir until smooth. Add onion and cook until tender, but not brown. Add evaporated milk and veggie liquid, stirring constantly, and cook until smooth and thick. Add seasonings and cheese which has been cut into small pieces. Stir until melted and combine with spinach. Place in small, buttered casserole dish. Crumble Ritz crackers with butter for topping. Bake at 350° for 30 minutes.
Beat oleo until soft and smooth. Mix all ingredients together; form into marble size balls. Put on ungreased cookie sheet and press with a fork. Bake in a 375° oven for 10 minutes. Do not brown.
Bring margarine, oil, cocoa	and water to a boil and boil 5 minutes. Then add remaining ingredients. Bake at 350° for 20 minutes.
In large pot, simmer lentils, water and salt. Cover 3 to 4 hours. Add garlic, onion, celery and carrots and simmer another hour. About 30 minutes before serving, add tomatoes, wine, lemon juice and black pepper. Season to taste. Enjoy. Serve with bread or rolls.
Spray oblong dish with Pam. Set oven to 350°. Dump crushed pineapple, juice and all, into dish. Next, spoon apple pie filling on top of pineapple. Then spread dry cake mix on top of apple, crushing lumps in cake mix. Then gently pour melted margarine/butter on top of cake mix. Bake at 350° for 45 to 60 minutes. Serve warm. Extra garnish with ice cream or Cool Whip.
Combine all ingredients in a bowl. Pour vinegar over mixture. Let flavors blend at least 1 hour. Delicious when eaten with black-eyed peas or collard greens.
Cook beef, rice and onion in 1 tablespoon oil until lightly browned. Season. Add sliced olives, tomato juice and boiling water. Place in a 1 1/2-quart casserole. Cover and bake in a 300° oven for 1 hour. Uncover; spread with cheese. Continue baking for about 10 minutes, or until cheese is melted. (Supposed to serve 6.)
Cut pocket in chops along the bone.	Pour milk over bread crumbs. Stir in apples, raisins, salt,	the sage and melted butter. Stuff each chop with about 1/4 cup of filling. Brown chops in shortening or oil. Pour oil off when browned and season with pepper and salt. Cover tightly and simmer for 45 minutes to an hour. Serves 6.
Preheat oven to 500°. Trim excess fat from pork. Make a deep slit the length of the tenderloin, without cutting all the way through. Mince garlic and rosemary together. Press half of it into slit of meat; close the slit. Starting with larger end, tightly roll up tenderloin and secure with a string. Place in small shallow roasting pan. Combine remaining garlic-rosemary with lemon juice, cloves, salt and pepper. Blend well. Reduce oven temperature to 425°. Brush the roast with remaining garlic mixture. Pour the broth into roasting pan. Baste every 15 minutes. Cook until barely pink, 30 to 40 minutes. When done, let meat sit 5 minutes before carving. Serves 2.
Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/2 cup sugar; cream well after each addition. Blend in 1 egg, 1 teaspoon flour and 1/2 teaspoon vanilla. Set aside.
Blend first 3 ingredients. Add pineapple and nuts. Put in graham cracker crust. Makes 2 pies. Freezes well.
Rub pork chops with soy sauce. Sprinkle with black pepper. Blanch, peel and slice peaches in crescents (canned peaches may be used). Sprinkle with lemon juice to prevent browning. Heat butter in frypan large enough to handle chops. Brown chops on both sides. Lower heat and cook for 10 minutes. Turn over. Cook another 10 minutes. Add peaches and wine and cook for 5 more minutes. Serve at once.
Grease a 9x13-inch pan. Spread undrained pineapple and pie filling evenly in pan. Spread dry cake mix evenly over fruit. Top with nuts. Drizzle melted butter over the mixture.
Combine potato soup, milk, chicken, 1 cup cheese, 1/2 can fried onions and veggies. Spread into baking dish, 9 x 13-inch pan. Bake for 25 minutes. Remove from oven.
Heat oven to 350°. Grease or place muffin cups into muffin pan. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Beat with spoon until well blended. Then place blended mixture into muffin cups (2 to 3 tablespoons of the mixture per muffin). Sprinkle cinnamon mixture over each muffin (about 1 teaspoon to 1 tablespoon per muffin). Sprinkle a heaping teaspoon of mini chocolate chips over each muffin and then stir with the end of a spoon in each muffin (just to give it a swirled effect). Bake in oven for 35 to 40 minutes. Remove from oven and cool on metal rack (or just cool for a few minutes, then remove from muffin pan). Store in sealed container for up to a week, maybe two if refrigerated.	These are great, so they probably won't last for even a week!
Put water and salt in a pan. Add chicken and gently boil until tender. Remove chicken from water and cool.
Mix together and spread on muffins. Broil 3 to 4 minutes. Cut to bite size pieces.
On each of 16 toothpicks, string an olive, a salami slice (folded in quarters), then a pineapple chunk. Refrigerate until serving time. Makes 16 kabobs.
Boil broccoli in a small pan. Boil rice as directed. Mix broccoli and rice together. Add soups and milk. Put Cheez Whiz on top. Bake for 20 to 25 minutes in 400° oven.
Put yeast into water and let stand awhile. Mix rest of the ingredients. Add to water and yeast and mix. These can be sealed and stored in refrigerator and used as desired.
In saucepan, combine 1 cup granulated sugar, cornstarch and salt. Stir in milk. Bring to a boil and cool until thick. Blend small amount of hot mixture into slightly beaten eggs. Add all egg mixture to cooked mixture. Cook and stir until thick. Remove from heat. Add butter, lemon peel and lemon juice. Mix well. Cover and cool. Fold in sour cream and spoon into baked pie shell.
Mix all ingredients thoroughly. Boil for 15 minutes. Pour into sterilized jars to within 1/2 inch of top. Put on cap; screw band firmly tight. Process in boiling water bath 10 minutes. Yields 4 half pints.
Combine dry ingredients in a large bowl. Make a well in center of mixture. Combine remaining ingredients; add to dry mixture, stirring until moistened. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack. Yield: 1 loaf.
Combine all ingredients in food processor. Mix on blend to milk-shake consistency. Drink immediately.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a 9 x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery. In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving.
Combine peanut butter and butter; add sugar, eggs and vanilla. Beat until creamy. Add flour, salt and 1 cup chocolate chips. Spread in 13 x 9-inch pan. Bake 25 to 30 minutes. Sprinkle extra chips on top. Let stand 5 minutes and spread.
Cream white sugar, brown sugar and margarine. Add soda and hot water. Mix with sugar and margarine. Add flour, oatmeal, salt and vanilla. Drop 1/2 to 1 teaspoon of dough on cookie sheet. Bake 10 to 12 minutes at 325°.
Combine all ingredients and mix well; spoon into a 2-quart casserole dish.
Pour chocolate into saucepan and cover with 2 inches of hot tap water. Cover with lid and let stand 3 to 5 minutes. Chocolate should be soft. Drain off water. Add the egg yolks; stir with a whisk and cook over low heat until it thickens. Remove from the heat. Add the butter, vanilla and brandy. Set aside to cool. Beat the egg whites until they form soft peaks. Add sugar slowly while beating with electric mixer at high setting. Keep beating until stiff peaks are formed. Take 1/4 egg mixture and put into the cooled chocolate mixture. Mix well. Fold the remaining egg whites into the chocolate mixture. Pour into individual dishes. Cover with plastic wrap and refrigerate.
Pour boiling water over shortening; blend and cool. Add sugar and egg. Sprinkle yeast in warm water and stir until dissolved. Add to mixture. Add flour and blend well, beating after each cup. Cover and put in refrigerator.
Wash broccoli and peel tough stems; steam broccoli 10 minutes. Meanwhile, heat olive oil and garlic 3 to 4 minutes, then pour over broccoli. Sprinkle with Parmesan cheese and lemon juice.
Mix well first 4 ingredients; add flour. Drop by tablespoon into 1/2-inch oil. Cook until brown, turning once. Drain on paper towel.
Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to the sugar and egg mixture. Stir in M&M's. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Melt butter in a small saucepan over low heat. Add cocoa, stirring constantly until smooth. Remove from heat; set aside. Combine milk and brown sugar and heat. Combine confectioners sugar and milk mixture in large mixer bowl. Beat until smooth. Add warm chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, about 5 to 10 minutes. Cool at room temperature to spreading consistency (about 1/2 hour). Makes 3 cups.
Stir together flour, baking powder, cinnamon, soda and salt; set aside. Beat together eggs, pumpkin, sugar and oil. Add flour mixture and beat well. Stir in pecans.
Dissolve the yeast in the water. Stir in everything except the flour. Mix well. Stir in half the flour at first, then add enough to make it easy to handle. Knead for 5 minutes. Use however much you need; place remaining dough in greased bowl and turn the dough greased side up. Cover and store no longer than 5 days.
Mix all ingredients together and bake in a jelly roll pan 20 to 25 minutes at 350°.
Prepare cake mix as directed on package, baking in well-greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes, then poke with fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water. Pour over cake in pan. Chill 3 to 4 hours. Top with Cool Whip.
Mix all ingredients together quickly. Pour into medium sized baking pan that has been rubbed with butter and dusted with flour. Bake 35 minutes at 350°. Serve with whipped topping.
Dissolve yeast and sugar in water. Add other 2 liquid ingredients. Add dry ingredients. Let rise for 2 hours, or put in cold oven. Bake at 400° for 20 minutes. Dough can be kept in refrigerator for 1 week.
Mix yellow cake mix, eggs, sour cream and oil. Spread 1/2-inch in bottom of 9 x 13-inch pan. Combine brown sugar and cinnamon; sprinkle over cake mixture. Spread other half of cake mixture in pan and swirl with knife. Bake at 325° for 40 minutes.
Mix butter, peanut butter and sugars thoroughly. Add egg and vanilla. Sift together flour, soda and salt. Then stir into butter mixture. Refrigerate 1 hour.
Let mixture come to boil. Turn fire to low and let simmer for 20 minutes. Remove. Add peanut butter and beat until ready to pour. Cut into squares when cool.
Melt butter. Add flour, salt and pepper. Add cheese and milk; pour over shredded potatoes. Top with buttered bread cubes. Bake at 350° for 25 minutes.
Pour boiling water over beef; let stand 5 minutes and drain. Stir soup until creamy. Add milk, cheese, onion, uncooked macaroni and beef. Add eggs and mix gently. Turn into a 1 1/2 quart baking dish. Store, covered, overnight in refrigerator. Bake, uncovered, at 350° for 1 hour.
Place chicken in a shallow baking dish. Add oil, lemon juice, garlic, oregano and pepper. Toss chicken with seasonings; cover and marinate, refrigerated, for at least 1/2 hour. Grill or broil chicken 6 to 8 inches from heat source for 15 minutes, turning 2 to 3 times. Place Feta slices on top of chicken; continue to cook for 3 to 5 minutes, until cheese softens and chicken is cooked through.
Dissolve jello in 2 cups water (1 hot and 1 cold) plus the juice from the berries. Place in refrigerator to congeal. Whip cream cheese, sour cream and sugar. Spread on top of the salad and place back in refrigerator.