HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 13 x 9-inch pan. Heat oven to 350°. Layer coconut and pecans in bottom of pan. Mix cake mix according to instructions on the box. Pour batter over coconut and pecans. Melt cream cheese and butter together in microwave. Mix powdered sugar into cream cheese mixture; stir until smooth. Pour mixture over entire cake mix batter. Bake 40 to 50 minutes. Serve out of pan with Cool Whip on top.
Combine eggs, pumpkin, Crisco and water; beat well with mixer. Set aside. Combine all dry ingredients. Add nuts and mix well with the moist ingredients by hand. Do not use mixer. Grease and fill 3 loaf pans half full. Bake at 350° for 1 hour. Test after 35 minutes. May not take a full hour.
Simmer all ingredients for 3 or 4 hours. "Can" like tomatoes. (Place in sterile canning jars, seal and process in a boiling water bath for 10 minutes.) Great with scrambled eggs, chicken or fish.
Combine all ingredients. Shake until well mixed before each time used. Makes 1 pint.
Chop beef very fine and slice green onions. Use tops as well. Combine all ingredients. Mix well and into a ball. Chill well. Can be rolled in chopped nuts, if desired. Serve with crackers.
Cook rice according to package directions. Saute diced chicken until tender. Mix soups and milk. Add chicken and rice. Mix well. Put into 9 x 13-inch pan or 3-quart casserole. Top with grated cheese. Bake at 275° until heated through and cheese is melted. I heat the soup and milk mixture before adding chicken and rice.
In saucepan, combine milk, water, egg yolks and flour. Cook until comes to a boil and thickens. Add coconut and vanilla. Pour into pie shell. Beat egg whites until stiff; add sugar slowly while beating. When mixture is stiff, top pie and bake in 375° oven until meringue browns lightly.
Break tuna into large chunks in a bowl. Combine mayonnaise and lemon juice in a bowl. Mix well. Add remaining ingredients to tuna; mix well. Pour dressing over salad; toss lightly. Yields 4 to 6 servings.
Boil first 3 ingredients until thickened. In another bowl, beat eggs until they are fluffy. Add slowly to hot hot mixture. Add vanilla and pecans. Bake at 375° until pie shell is well done, 25 to 30 minutes, depending on oven. Use uncooked pie shell.
Blend cookies in a blender. Cream together cream cheese, sugar and margarine. Mix pudding and milk; fold in Cool Whip. Mix with creamed mixture.
Grate cheese; mix mayonnaise, dressing and cheese together. Spread on thick or thin slices of bread. Put oven on broil; bake until cheese is melted 3 to 4 minutes.
Mix together and form into a ball; pinch off small bite size balls. Place in muffin tins or cookie sheet; bake for 30 minutes at 350°.
Cook until lemon is tender. Cook and skin beets and cut into pieces. Put in syrup and heat until boiling. Put into hot jars. Makes beets very shiny.
Mix all ingredients well. Chill for about an hour. Roll out on floured surface. Cut out and bake at 350° for 8 to 10 minutes. Good for Christmas cookies.
Cream shortening and sugars. Add flour, soda, salt, nutmeg and baking powder. Add to creamed mixture. Add milk to make stiff dough. Roll out and cut. Bake at 375° for 10 to 12 minutes.
Brown veal in margarine. Take out and put in casserole. Brown onion, garlic, allspice, mushrooms, tomato paste and flour together. Simmer stock and wine separately for 5 minutes. Add to mixture and pour over veal. Cover with foil. Bake at 325° to 350° for about 50 minutes. Serve over rice or noodles.
Put shredded cabbage in large bowl; sprinkle with sugar. Toss until mixed and cover. Chill 30 minutes. Mix lemon juice and mayonnaise in small bowl. Pour over cabbage. Add carrot and green pepper. Toss to mix well. Serves 8.
Cream sugar, eggs and butter together. Add other ingredients. Pour in unbaked pie shell. Bake at 350° until brown. Makes 2 pies or 16 tarts.
Mix sugar and oil. Add dry ingredients, then eggs, one at a time. Add carrots. Bake in greased loaf pan for 55 minutes in a 375° oven.
Combine flour, baking powder, baking soda and salt. Cut in oleomargarine. Add sour cream. Mix lightly. Lay out and cut into biscuits. Bake on ungreased cookie sheet 10 minutes at 450°.
Mix all ingredients together and drop on greased cookie sheet with teaspoon. Bake at 350° in oven for 10 to 15 minutes.
Mix filling and pour into unbaked pie shells. Bake until filling is set and crust is lightly browned at 350°. To keep the outer edges of pie shell from browning too much too soon,	cut strips of foil 2 inches wide and long enough to go around the shell edge and crease it over to stay until pie is done.
Mix all ingredients together. Pour into a round 10 x 2-inch cake pan. Bake at 350° for 40 to 45 minutes.
Mix together and put in muffin tin. Bake at 350° for 25 minutes. (Time may vary due to oven.) *Add bacon bits for a different taste.
Mix margarine, peanut butter, crackers, powdered sugar. Press in 9 x 13-inch pan. Melt chips, spread on top.
Melt the chocolate and butter in a small saucepan over low heat, stirring, until smooth (or melt in the microwave). Remove from heat and cool completely. Preheat the oven to 350°. In a large bowl, combine sugars and eggs. Beat until thick and creamy. Stir in the extracts and chocolate mixture. Add the flour and salt, stirring until well blended. Stir in walnuts and chopped candy. Spoon into buttered mini-muffin pans. Fill 2/3 full. Bake for 15 or 20 minutes or until they begin to pull away from the sides. Cool completely before removing from the pans. Makes about four dozen.
Mix all together and pour in the 2 pie crusts. Refrigerate for 1 to 2 hours.
Beat butter in a large mixing bowl. Gradually add 1 cup sugar, beating until light and fluffy. Add egg and molasses. Beat well. Sift together the flour, soda and spices. Add to butter mixture, beating until smooth. Chill dough 2 hours. Shape dough into 3/4-inch balls and roll in additional sugar to coat well. Place 2-inches apart on greased baking sheet. Bake at 350° for 11 to 12 minutes. (Cookies will puff up, then flatten.) Cool slightly on cookie sheets. Remove to wire racks to cool completely. Yields about 6 dozen.
Combine Ricotta, Mozzarella and Parmesan cheeses in small bowl and mix. Half each biscuit horizontally making 20 thin biscuits. If kitchen is hot, refrigerate half the dough. Shape one piece of dough into an oval about 2 1/2 x 4-inches. Place a slice of pepperoni slightly off center on the dough. Top with one level tablespoon of cheese mixture. Moisten edge and fold dough over to enclose filling. Pinch edges to seal. Place on lightly greased baking sheet. Repeat. Bake at 350° for 20 minutes.
Brown steak in butter. Add mushrooms. Stir in soup mix and flour. Add milk and water. Cook, stirring constantly, until slightly thickened. Cover and cook on low heat for 45 minutes. Stir twice while cooking. Blend in sour cream. Heat through. Do not boil. Serve over rice or noodles.
Mix all the ingredients and spoon in hot dip bowl. Bake at 350° for 30 minutes.
Mix ingredients, except nuts, and microwave for 1 minute; stir; microwave 1 more minute. Add nuts. Beat by hand until gloss starts to disappear. Turn into a plate.
In a 13 x 9 x 2-inch pan, melt butter. Add in layer but do not stir: graham crackers, butterscotch bits, chocolate bits, coconut and walnuts. Then pour can of sweetened condensed milk over all. Bake in 350° oven for 25 to 30 minutes.
Mix yeast, sugar, eggs and warm water; beat with mixer until foamy. Add shortening, salt and flour. Knead together and let rise until double. Roll out and spread with butter. Sprinkle with sugar and cinnamon. Roll into jelly roll; slice and place in a large baking dish. Let rise again. Bake for 15 to 20 minutes at 375°.
Saute mushrooms in olive oil and garlic. Season with coarse black pepper and dash of Tony Chachere seasoning. Set aside. Cream the softened cream cheese together with green onions and sauteed mushrooms. Add seasoned salt, as needed. Roll crescent rolls out in jelly roll fashion; fill with cream cheese mixture. Brush with egg and sprinkle with poppy seed. Bake at 375° until golden brown (10 to 20 minutes); slice into one-inch pieces and serve.
Saute slivered sandwich meat. Prepare gravy according to directions. Pour over meat. Spread over baked, halved biscuits.
Mix soup, milk, onions and mustard until blended. In oiled 13 x 9 x 2-inch baking dish, spread sauerkraut, top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with corned beef, then cheese.
In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup of sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.
Mix pecans with brown sugar, egg white, powdered ginger and rind just until mixture is bound together. Press into the bottom and a little bit up the sides of a 10 inch spring form pan.
Preheat oven to 400°. Sift first 4 ingredients. Cream sugars and shortening. Add eggs, water and extract; beat well. Blend in dry ingredients and rolled oats. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Place 1/2 teaspoon jam on each cookie. Press jam lightly into dough. Top with level teaspoon of dough. Bake 10 to 12 minutes. Makes 4 1/2 dozen.
Brown ground beef; drain and put in bottom of square casserole dish. Drain green beans; spread on top of ground beef. Spread chicken soup (leave it condensed) on top of green beans. Salt	and pepper to taste on top of soup. Cover with a single layer of Tater Tots. Bake at 375° for 30 to 40 minutes until Tater Tots are done.
In small bowl, beat egg yolks with milk. In medium saucepan, combine gelatin with 1/2 cup sugar. Blend in milk mixture. Let stand 1 minute. Cook over low heat, stirring to dissolve gelatin (about 5 minutes). Whisk in cocoa and malted milk powder. Transfer to medium bowl and refrigerate about 35 minutes until mixture mounds when dropped from spoon. In mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into gelatin mixture, then fold in whipped cream. Spoon into an 8 1/2 x 4 1/2-inch loaf pan.
Place cabbage in greased 2-quart dish. Brown beef and onion; drain and place on top of cabbage. Place rice on top of meat and cabbage. Pour soup and water to cover all. Bake at 350° for 1 1/2 hours.
In a 12-inch skillet, combine sausage, water and bouillon granules. Cover and cook over medium heat for 5 minutes.
Dissolve Jell-O and sugar in hot water. Add lemonade and pineapple juice. Mix. Pour into 1 gallon container and freeze. Remove from freezer at least 2 hours before serving. Put in punch bowl and add Sprite at serving time. Makes 25 cups.
Combine cream cheese and Cheddar cheese (softened). Mix well until well blended. Add remaining ingredients, except nuts. Mix well and chill. Shape into ball and roll in nuts. Serve with crackers.
Simmer squash and peppers in a cup of water, covered. Remove from heat and drain while there is still some body to the squash. Meanwhile, fry bacon and cook the onion in bacon fat until transparent. Drain some of the bacon fat, leaving some of the onions for flavoring. Crumble bacon and add bacon and onion to squash mixture; then stir in the croutons. Pour into a casserole dish and heat in oven at 350° for 15 minutes. Serve hot.
In a work or large skillet, put 2 to 3 tablespoons vegetable oil and add onions and brown slightly. Then add chicken and stir around 4 or 5 minutes. Then add all liquids and stir, then add in vegetables and continue to stir. When vegetables get tender, dish is ready. Serve over rice or noodles.
Combine all ingredients and mix well. Keep frozen until ready to use. Then thaw and serve with tortilla chips. Makes 5 large and 5 small freezer cartons.
Mix the first 4 ingredients until crumbly. Add water; mix well. Add more water if needed. Makes 3 pie crusts or 10 fried pie crusts.
Combine 2 1/2 cups flour and yeast. Heat milk, sugar, Crisco and salt until warm (115° to 120°). Stir until Crisco melts; add dry mixture. Add eggs. Beat with mixer at low speed for 1/2 minute. By hand stir in enough remaining flour to make moderately stiff dough. Shape in ball. Place in a greased bowl. Let rise in a warm place until double, about 1 1/4 hours. Punch down and shape into ball. Let rise 45 minutes. Brush with melted Crisco. Bake in a 400° oven for 10 to 12 minutes.
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add raisins; toss well. Add 3/4 cup milk; stir just until dry ingredients are moistened.
Line 9-inch pie pan with one crust. Place apples in crust and cover with mixture of dry ingredients. Top with top crust. Mix a small amount of cinnamon and sugar to sprinkle on top crust. Dot with butter squares. Seal and vent crust. Bake at 350° for 60 to 75 minutes.
Mix together all ingredients, except chicken, to form paste. Paint chicken parts with paste. Place in glass container, cover and refrigerate 12 to 24 hours. Line pan with foil and bake at 400° for 50 minutes. To keep chicken crisp, you may need to drain about midway through cooking time. Great served hot or cold.
Preheat oven to 375°. Cream butter and sugar. Blend in egg and vanilla. Sift together flour, baking powder and salt and stir into creamed mixture. Add nuts, cherries, coconut and chocolate. Spread into a greased 9 x 13-inch pan. Bake 25 minutes. Cool slightly. Cut in 40 bars.
Combine dry cake mix with lemon pie filling. Pour into ungreased jellyroll or sheet cake pan. Bake at 325° for 20 to 25 minutes. Let cool and frost.
Brown meat. Pat biscuits in bottom and sides of greased muffin pan. Add other ingredients as desired. Top with pizza or spaghetti sauce (approximately 2 tablespoons). Then sprinkle with cheese and bake at 375° until biscuits are browned.
Let strawberries thaw out. Drain out juice. Put Jell-O in cup. Fill with water to make 1 cup. Mix cake mix, eggs, oil, half of strawberries and your cup of Jell-O. Mix all together and bake in layers or Bundt pan for 45 to 50 minutes. Bake at 350°.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In medium saucepan over low heat, heat butter and chocolate squares until melted. Remove saucepan from heat. Stir in sugar; add eggs one at a time, beating until blended. Stir in flour, vanilla and nuts. Pour into pan. Top with chocolate pieces. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes.
Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in walnuts. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Bake at 350° for 50 to 55 minutes or until done. Let cool in pan 10 minutes. Combine lemon juice and 2 tablespoons sugar; spoon over top. Remove from pan; cool. Wrap; store overnight.
Saute onion and pepper in butter. Mash squash and combine all ingredients. Bake at 350° for 30 minutes.
Cook ground beef, onion and bell pepper until nearly done; drain. Place ground beef mixture and rest of ingredients in a 2-quart casserole. Bake at 450° for 1 hour.
Heat peaches with 1/3 cup sugar. Melt butter; pour on bottom of 9 x 13-inch pan. Make batter of sugar, flour, baking powder, salt and milk. Pour over melted butter (do not stir). Place sliced peaches (juice and all) on top. (No stirring again.)
In large bowl, combine water, honey and yeast. Allow to soften 5 minutes. Add oil and whole wheat flour. Beat 100 strokes. Add and stir well 2 to 3 cups white flour to make stiff dough. Knead 8 to 10 minutes, place in oiled bowl, cover with cloth and let rise one hour. Punch down and knead to original size. Cut in two pieces. Roughly shape into loaves and place in two large (9 1/2 x 5 1/2-inch) loaf pans. Let rise (40 to 45 minutes) to top of pans (or a little above). Bake at 350° for 50 minutes.
Bake at 350° for 1 hour in greased and floured 13 x 9-inch pan.
In a large container with a lid, stir together broccoli florets, red onion, kidney beans, sliced olives, mushrooms, grated sharp cheddar, tomatoes, and salted sunflower seeds to taste. Separately, stir together remaining ingredients and pour over broccoli mixture. Marinate overnight and it's ready to serve.
Mix together thoroughly shortening, eggs and sugar. Sift together and stir in flour, cream of tartar, soda and salt. Chill dough. Roll into walnut size balls. Roll these in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake until lightly brown but still soft. Bake in 375° oven for 10 minutes. The cookies puff up at first but flatten out with crinkly tops. Makes 2 dozen (2-inch) cookies.
Wrap each chicken breast with a slice of bacon. Cover bottom of flat, greased dish with slices of dried beef. Arrange chicken breasts on beef. Mix soup and sour cream and spread over chicken. Best if refrigerated at this point overnight to marinate. When ready to use, bake at 275° for 3 hours, uncovered.
Wash and drain broccoli; peel stems and dice into small pieces. Separate flowerets; add onions, bacon, and raisins. Combine last four ingredients and whip with a wire whisk until smooth and creamy. Amounts of sugar and vinegar may be adjusted to taste. Pour dressing over broccoli and let set 2 or 3 hours before serving.
Combine all ingredients with crumbled wafers. Roll into small balls and refrigerate. Nuts and coconut may be added or roll the balls in them.
Crumble cookies and mix with 1 stick melted butter. Spread mixture on 11 x 13-inch pan to make crust. Slice ice cream and put on top of crust. Freeze.
Heat milk to scalding (bubbles form around edge of pan). Pour milk over bread cubes. Cool and add remaining ingredients. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 40 to 45 minutes. Serve warm with cream. Makes 6 servings.
Mix all, but pie filling, together. Pour 3/4 batter into large, greased pan. Spread pie filling over batter. Drop rest of batter on top. Bake at 325° for 30 to 40 minutes. Put icing on top.
Drain broccoli. Beat together milk and eggs. Combine all ingredients except crackers. Bake at 350° for 30 to 35 minutes. Ten minutes before done, cover with crushed bacon flavored crackers. Dot with butter. Return to oven for 10 minutes.
In skillet, melt butter. Saute onions until clear and slightly brown. Layer onions, 2/3 of cheese and the pepper in a 2-quart casserole. In a saucepan, heat soup, milk and soy sauce. Pour soup mixture into casserole and stir gently. Top with bread slices. Bake at 350° for 15 minutes. Push bread down under sauce; sprinkle with remaining cheese. Bake for 15 minutes more. Good served as beef or pork side dish. Serves 8.
Slice cookie dough and cover bottom of pizza pan. Cook as directed. Mix cream cheese, Cool Whip and powdered sugar until smooth. This is your sauce; spread it on the cookie dough after it has cooked and cooled. Wash fruits. Peel kiwi and peaches; slice. Arrange in any order you'd like. Keep in refrigerator.
Mix and place in large greased cookie sheet. Pat flat and bake 30 minutes in 350° oven. Cut into convenient squares while still warm.
Stir together beaten eggs, dark molasses syrup, sugar, melted butter and vanilla. Pour into pastry shell. Bake in 350° oven for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Let cool completely.
Sift flour and measure. Cream butter; add sugar and blend thoroughly. Mix well. Add flour. Form into small balls and place on lightly greased cookie sheet. Bake at 350° for 15 minutes or until lightly brown. Remove from oven and cool slightly, about 3 minutes. Roll immediately in powdered sugar. Repeat when cold. Makes 2 1/2 dozen.
Melt chocolate in 1/2 cup boiling water; cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Beat after each. Add vanilla and chocolate; mix until blended. Sift flour, soda and salt and then add dry ingredients alternately with buttermilk to chocolate mixture, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites.
Add all ingredients in large bowl. Add enough water to desired consistency. Refrigerate for 2 to 3 hours; the colder the better.
Brown beef, onion and garlic in large skillet; add noodles. Combine water, broth, tomato juice and seasonings. Pour over noodles and meat mixture. Cover; simmer for 20 minutes, stirring occasionally. Add green pepper; cover and cook until noodles are tender. Add mushrooms and sour cream; heat but do not boil. Makes 6 servings.
Saute onions and celery in butter until transparent. Add soup, turkey, mayonnaise and rice. Put in casserole dish (1 1/2 to 2-quart) and sprinkle with corn flakes or potato chip crumbs. Bake at 350° for 30 minutes. Mushrooms may also be added before baking.
Heat oven to 325°. Beat together eggs, corn syrup, sugar and butter. Add remaining ingredients and mix well. Pour into crust. Place on baking sheet and bake for 45 to 50 minutes or until top is golden brown and filling is just set in center. Cool. Serve with whipped cream or ice cream.
Mix all ingredients. Pour in 9 x 13-inch casserole. Top with shredded cheese and bake at 400° for 30 minutes.
Melt butter in shallow pan. Stir in remaining ingredients. Roll chicken slices in mixture to coat all sides. Bake for 1 hour at 375°.
Drain beans; save 1/4 cup of liquid. Cut bacon into small pieces; fry until almost crisp. Add beans and reserved liquid to bacon; cook for 10 minutes. Cook onion and green pepper in butter until tender. Add tomatoes; cook until sauce is thick. Season. Combine mixtures and pour into greased baking dish. Sprinkle with cheese and crumbs. Bake at 375° until cheese is melted and crumbs are brown.
Spread bottom of baking dish with one can soup. Steam broccoli. Pound chicken breasts between wax paper until thin with wooden flat side of pounder. Place moist chicken into bread crumbs. Fry coated chicken until white and cooked through. Place cooked chicken on top of sour already in pan and put broccoli on top. Spread the other can of soup over broccoli and sprinkle with onion rings on top. Sprinkle cheese on top. Bake at 350° for approximately 45 minutes with aluminum foil on top of pan or until bubbly.
Sprinkle medium flank steak with meat tenderizer. Roll steak and place toothpicks in to hold. Place in mixture; allow to marinate for 3 hours. Broil steak for 25 minutes on each side and to serve as gravy over steak.
Cut steak into strips. Season with garlic powder and brown in oil. Mix onion soup mix with water. Add soup mix and mushrooms to meat. Simmer 30 minutes. Thicken. Add catsup and sour cream. Stir until mixed.
Put all ingredients in blender, cover and process for 2 minutes. Contains 50 calories.
Drain all fruit, except strawberries and mix together in a large bowl. Sprinkle dry instant pudding mix over fruit and stir. Chill before serving.
Separate eggs. Beat egg whites and set aside. Mix egg yolks and sugar, then cream in cheese. Add egg whites. Use mini muffin cup pans. Butter each pan including the top edge. Pour in graham cracker crumbs; shake and pour out. Fill each muffin cup half full of mixture. Bake 25 minutes at 325°. Put cherry on top. Makes about 100.
Toss cooked spaghetti, Parmesan cheese and egg. Place in 9-inch pie plate. Press along bottom and sides to form crust. Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into wedges. Makes 8 servings.
In a large mixing bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter along with nuts.
Mix first 4 ingredients, then next 2 ingredients. Sift next 4 ingredients and then mix together with previous ingredients. Shape into a roll and refrigerate. Cut 1/4-inch thick. Bake 10 minutes at 425°. Makes 8 dozen.