HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly. To serve, mix 2 Tbsp. mix with 1 cup boiling water.
Drain green beans. Saute onions in butter. Add sugar, salt, flour and sour cream to onions after they have cooked. Then add green beans and half of the cheese in the mixture. Top casserole with other half of the cheese. Bake at 350° for 25 to 30 minutes.
You will need a 13 x 9-inch pan. Cut the center of each piece of bread with a cookie cutter. Reserve cut out. Place remaining scraps of bread in the bottom of the pan. Layer cheese, ham and broccoli. Place cut outs on top. Combine eggs, milk, onion, salt, and mustard. Pour over dish. Refrigerate overnight. Bake, uncovered, at 325° for 55 minutes. Sprinkle with grated cheese 5 minutes before removing from oven. Let stand for 10 minutes.
Layer first 4 items in a 9 x 12-inch glass baking dish. Combine last 4 items and pour over first 4. Bake 60 minutes at 325°. Recipe can be cut in half without losing taste or texture.
Brown sausage in oil. Add onions and apples. Cook until tender. Sprinkle with brown sugar.
Combine meat, onion, green beans and soup in a 9 x 13-inch pan. Cover with layer of Tater Tots and bake at 400° for 30 minutes. Add cheese the last few minutes of cooking time.
Combine all ingredients and mix well. Bake at 375° for 40 minutes.
Mix first four ingredients together. Mix vinegar, water and egg and pour into the dry ingredients. Mix until moistened well. Shape into four patties with wax paper between and chill for 15 minutes. Can be frozen indefinitely. Will keep 3 days in refrigerator. Makes 4 pie shells.
Press crushed graham crackers, butter and vanilla into a pie pan. Mix cream cheese, sour cream, sugar, vanilla and eggs all together and bake for 30 minutes.
Sift together flour, baking powder and salt. Rub in (can use pastry blender) butter. Add sugar. Break egg into cup and fill with milk to make 7/8 cup. Mix this with above. Beat until smooth, then lightly fold in blueberries. The mixture is quite thick, so spread evenly in pan. Sprinkle with sugar and cinnamon; bake at 400° in an 8-inch pan for 35 to 40 minutes. Good with vanilla ice cream.
Mix all ingredients together. Place on a greased cookie sheet and bake at 375° for 10 minutes.
Cream sugar, cocoa, margarine and vanilla. Mix well. Add eggs, flour and salt, coconut and pecans. Mix well. Bake in 9 x 15-inch pan for 40 minutes at 350°. When done, spread miniature marshmallows and let melt. Remove from oven.
Cook macaroni according to directions; drain. Combine cottage cheese, sour cream, process cheese, Cheddar cheese and eggs in buttered 2 1/2-quart casserole dish. Add cooked macaroni; fold in thoroughly. Bake at 350° for 45 minutes.
Season meat with salt and pepper. Brown in 1/4 cup dressing in Dutch oven over low heat. Add remaining dressing and water. Cover; simmer 2 hours. Add vegetables. Cover, continue simmering 1 hour or until done. Remove meat and vegetables and put on platter. Gradually add water to flour; stir until blended. Gradually add flour mixture to hot liquid in pan. Cook, stirring constantly until boils and thickens. Simmer 3 minutes. Serve with meat and vegetables.
Beat together eggs and sugar until mixtyure is well blended and foamy. Add remaining ingredients; Mix well. Pour into unbaked pie shell. Bake at 375°F. for 45 to 50 minutes. Serve with unsweetened whipped cream, if desired.
Melt peanut butter and morsels in double boiler or microwave. Stir in corn flakes. Then spoon on wax paper by teaspoon. Let cool.
Mix flour, melted margarine and nuts. Press into bottom of 9 x 13 cake pan. Bake at 375° for 15 minutes. Let cool.
In a small mixing bowl, stir together the egg substitute, rice wine or white wine, soy sauce, water and pepper. Set aside.
Tear off 4 pieces of aluminum foil. Place 1 meat pattie, 1 slice of onion, sliced potatoes and sliced carrots on each piece of foil. Wrap and place in a 425° oven for 45 minutes. Open each packet and put in 2 tablespoons butter. Melt and serve.
Mix Kool-Aid and sugar. Add pineapple juice. Add 7-Up and ginger ale before serving. Keep cold.
Boil potatoes, peel and put into potato ricer (set aside to cool). Mix the flour and grated cheese. Add cooled potatoes, salt, pepper, butter and eggs. Mix until dough no longer sticks to hands, adding more flour if needed. Roll out small pieces at a time on floured board, making a rope shape. Cut into 1-inch pieces. Drop into boiling water about 15 minutes. Drain and rinse with warm water. Pour sauce over gnocchi and enjoy.
Mix eggs, sugar, Karo, flour and butter in a blender until thoroughly mixed. Add the pecans and blend very quickly just to break up the pieces slightly. Bake in prepared pie shell of your choice at 350° until done.
Cream sugar and butter, then add eggs, melted chocolate and flour. Alternate with milk and vanilla. Mix well. Pour into slightly greased tube pan. Bake at 350° for 55 minutes. Top with icing or confectioners sugar.
Brown noodles (broken up) and almonds in melted butter; very low flame. DO NOT BURN. Set aside. Mix vinegar, sugar, olive oil and dry seasoning mix from soup pack in a small bowl. Set aside. Place cole slaw in serving bowl; mix all ingredients together 10 minutes before serving.
Melt the butterscotch bits and peanut butter together until well blended. Fold in your Rice Krispies until well blended. Spoon out the Rice Krispie mixture by heaping teaspoon and try to form a ball, then place on waxed paper. Keep refrigerated until ready to serve. By doing this, it helps the balls to keep their form. (I suppose you could also place mixture in a baking pan and then refrigerate. Just before serving, you could then cut into squares.)
Do not mix ingredients! Place each layer on top of the others in the order listed. Cover tightly; use Saran Wrap and foil. Don't peek. Refrigerate overnight. Toss immediately before serving.
Combine all ingredients and blend well. Pat beef mixture into bottom of greased 10-inch round pie plate. Pinch 1-inch fluting around edge. Set aside.
Mix together first 9 ingredients well. Add zucchini and sunflower seeds. Mix well again. Pour mixture into well-greased and floured pans. Bake at 350° for 45 to 55 minutes. Makes 2.
Drain fruit for one hour. Arrange in baking dish. Melt together butter with brown sugar and curry. Spoon over fruit and bake at 325° for about 20 minutes. Serves about 6.
Cream sugar and margarine together and beat until fluffy. Add eggs, one at a time, beating after each addition. Then beat for 3 minutes. Add flavoring and then add flour and whipping cream in thirds alternately. Bake in a greased and floured 10-inch tube pan at 300° in a cold oven for 1 1/2 hours or until golden brown.
Mix first 9 ingredients together in a greased 2-quart casserole. Sprinkle cornflakes and butter on top. Bake 30 minutes at 350°. Serves 6.
Easy, particularly with a good can opener at hand. Saute and set aside the onions and beef, using a 5-quart crock-pot.* Add the kidney beans, tomato soup, chopped tomatoes, tomato paste, tomato sauce and chili powder. Cook in crock-pot on high for about 4 hours, then on low for about 45 minutes. Taste, perhaps adding a bit of sugar if desired, starting with very small quantity. If you prefer a spicier chili, add a few drops of Tabasco sauce.
In a large pan, combine wine, orange juice, brown sugar and cinnamon. Cook and stir over medium heat until sugar dissolves. Add pear halves. Cover and cook for about 20 minutes until pears are translucent. Remove cinnamon stick; cool slightly. Garnish with orange zest. Serve warm with vanilla ice cream. Serves 6.
Mix bread crumbs, butter and seasoning. Add eggs and last the cream. Mix smooth. Form into little balls. Drop in noodle soup and cook until they come to the surface.
In a large pitcher or punch bowl, combine all ingredients except sherbet. Stir until juices are thawed and blended. (Top with scoops of sherbet, if desired. Or you may prefer chipped ice instead of sherbet.) Serves 18 (4 ounce) servings.
Cook and drain sausage. Stir in cream cheese until melted. Roll out 1/2 can crescent rolls (4 to make 1). Put sausage mixture on and roll up; do this to have 4 rolls. Bake at 400° until golden brown. Slice and enjoy.
Cream cheese is close to the top of Harvest Church's favorite goodies, but the Number 1 position goes to chocolate. So let's have the best of both worlds. Holly's recipe calls for 1 box yellow cake mix. Change this to a chocolate cake mix and we're set.
Mix everything in bowl but 1/4 cup oil. Mix well and pour into bread pan. Put the 1/4 cup oil in pan. Pour bread mixture into this. Cook at 375° about 45 minutes or until golden brown.
Combine all ingredients. Mix well. Chill. Garnish with chopped green onions.
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini morsels, melted chocolate, chocolate syrup and vanilla, stirring just until blended. Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 25 to 35 minutes, or until cake springs back when touched. Invert cake immediately onto a serving plate; let cool completely.
Cook rice as directed on package. Cook broccoli and onions together. Add mushroom soup and Cheez Whiz. Stir until cheese is melted. Pour into casserole dish. Bake at 350° for about 35 to 40 minutes.
Mix jello mix with boiling water. Add orange juice. Add fruit after slightly chilled. Chill until set.
Line 9 x 13-inch pan with split Twinkies, minus one set aside. Combine chocolate chips, water and sugar. Cook over low heat until melted. Add egg yolks one at a time, beating mixture after each one; set aside to cool. Beat egg whites until stiff and fold into cooked mixture. Spread over Twinkies. Let set until firm. Spread Cool Whip over chocolate mixture. Refrigerate.
Baste turkey inside and out with Crisco oil. Put pepper mixture on turkey inside and out. Let sit in refrigerator overnight. Cook 4 minutes per pound at approximately 300°. You will need approximately 3 gallons of Crisco oil. When turkey floats, do not cook turkey much longer.
Brown chops in drippings in large frying pan. Salt and pepper. Combine kraut, apples, onions, brown sugar and caraway seeds. Place in a 13 x 9-inch baking dish. Place chops on sauerkraut mixture. Cover tightly with foil and bake at 350° for 45 minutes. Uncover and continue baking 15 minutes or until chops are done. Serve with mashed potatoes.
Mix all together except for one package of dried beef. Form into ball and roll in leftover beef.
Mix well all ingredients. Drop on cookie sheet and bake at 350°. Yields 3 dozen.
Microwave caramels and whipping cream in a large bowl on High for 1 1/2 minutes. Stir until caramels are completely melted. Be very careful you don't burn them. Cool. Place pecan halves on lightly greased cookie sheets in clutters of three. Spoon caramel mixture over nuts leaving ends showing. Spread melted chocolate over caramel mixture. Let stand until chocolate is set.
Mix all ingredients and cook on top of stove until thick. Pour in ovenproof bowl. Top with meringue and brown. This is a good way to use up old bread.
Sift dry ingredients together. Cream together lemon and orange rinds, sugar, shortening and eggs. Add to flour mixture. Add lemon juice and milk. Beat well. Bake 20 minutes at 375°.
Saute ground meat and onions until meat is brown and onions are cooked. Add tomato sauce, chili powder, brown sugar, tomato sauce, chili powder, brown sugar, dry mustard, lemon juice and celery. Simmer, stirring frequently, 45 minutes to 1 hour. If necessary, add cornstarch and water to thicken. Serve on grilled or toasted frankfurters rolls or hamburger buns.
Mix together the first 3 ingredients and press into a 9 x 13-inch glass dish.
Wash and dry mushrooms. With a sharp knife, remove stems from mushrooms. Combine crab meat, parsley and onion. Stir dry mustard into mayo; toss with crab mixture. Fill each mushroom crown with a tablespoon of crab mixture. Place on lightly greased baking sheet. Bake at 375° for 8 to 10 minutes or until heated through.
Mix water, oleo and cocoa in pan. Boil 2 minutes. Remove from heat and add flour, sugar, salt, soda, eggs and sour cream. Bake in sheet pan at 350° for 20 to 25 minutes.
Mix pudding and milk. Refrigerate for 5 minutes. In a 13 x 9-inch pan put a layer of crackers. Mix Cool Whip with pudding. Put half of mixture on crackers. Put another layer of crackers. Repeat pudding layer and another layer of crackers. Finish with chocolate icing. Refrigerate overnight.
Cook milk or juice and flour until thick (like paste). Add sugar and Crisco, then flavoring.
Preheat oven to 350 degrees. Mix ingredients together and put into a 9 X 13-inch greased pan.
Cook all ingredients together for 5 minutes. Pour over popcorn. Mix well. Bake at 200° 1 hour, stirring every 10 minutes until finished.
Combine all ingredients and stir together. Refrigerate for four hours before serving with crackers.
Saute the onion in a small amount of olive oil. Cook the potatoes in 1 1/2 c. of water. Add the onions to the potatoes (and water), and cook until potatoes are tender but not falling apart. Lower the heat and add sour cream and chicken soup. Gradually add the milk, salt and pepper while stirring constantly. Heat the mixture but do not boil.
* Stir-fry almonds in sugar in a skillet. Stir constantly over low heat until coated, glazed and browned. Put on wax paper, cool and break apart. Store covered.
Cook first 7 ingredients for 20 minutes. Cook lasagna noodles. Mix cream cheese and sour cream together. Layer lasagna noodles, meat mixture, then cheese sauce. Should make 2 layers, then top with Cheddar cheese.
Cream sugar and margarine together. Add flour and eggs and beat well. Stir in milk, vanilla and nutmeg. Pour into 9-inch pie shell. Bake at 350° for 50 minutes. Makes 2 pies.
Mix sugar, margarine and shortening together until fluffy. Add milk and keep mixer at low speed. Add the flour, a little at a time. Add the vanilla last and beat this icing for at least 10 minutes once all the ingredients are in place. Does not need to be refrigerated to store.
Cook hen or fryers. Remove bone and save broth. Saute onions, green pepper and celery in oleo. Add mushrooms, water chestnuts, pimentos, soups, cheese, salt and pepper.
Preheat oven to 350°. In a 9 x 13 inch pyrex dish, pour a little olive oil. Dredge chicken in olive oil. Pour chopped vegetables over chicken. Sprinkle salt, pepper, oregano and basil over chicken. Mix vinegar and tomatoes together and pour over chicken. Cover with foil and bake 1 hour.
In large skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In large bowl, toss bacon with the potatoes and onions; set aside. In drippings, combine flour and sugar. Combine water, vinegar, salt and pepper. Stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture. Toss gently to coat. Makes 12 servings.
Saute onion and bell pepper. Add other ingredients and let simmer 20 to 30 minutes. Serve over rice.
Melt margarine or butter in large saucepan. Remove from heat and add seasonings. Add walnuts and toss gently, but well. Place walnuts in a shallow pan in one layer. Bake at 325° until brown, about 10 to 12 minutes, shaking occasionally. Serve warm.
Cook first 7 ingredients 30 minutes with pan covered. After mixture begins to boil, add chicken soup, water (to rinse out cans) and Velveeta cheese. Cook until all cheese is melted. Serve with Mexican cornbread.
In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Serves 6.
Microwave first 3 ingredients on High 2 to 3 minutes. Add chilies, chicken broth or water, chili powder and cumin. Microwave on High 4 minutes or until heated through. Stir in cream cheese; stir until melted. Spoon 1/3 cup into a tortilla and roll up. Place, seam side down, in glass pan. Melt Velveeta in milk. Pour over tortillas.
Combine in saucepan and heat slowly until cheese is melted and is well blended. Serve warm with dip size Fritos or Doritos.
Combine all ingredients; put in casserole dish. Top with buttered bread crumbs. Cook at 375° for 15 minutes.
Remove stems from mushrooms and put in a food processor (after cleaned). Chop. Set aside. Put shrimp in a food processor and chop with the onion.
Boil chicken and debone. Line a casserole dish with Fritos. Put a layer of chicken over the Fritos. Make a sauce of milk, tomatoes, chicken soup, mushroom soup, onions and chicken broth; pour over chicken. Place grated cheese on top of mixture. Bake for 1 hour at 350°. Can be frozen prior to baking.
Freeze Snickers and then beat them to crush. Mix everything and pour into crust. If too thick, add a little milk. Cool and then serve.
Combine flour, soda, salt, sugar and cocoa in a large bowl. Combine egg yolk, buttermilk and butter. Add to flour mixture, stirring until dry ingredients are moistened. Beat egg white at room temperature until stiff peaks form. Carefully fold into batter. Bake in preheated, oiled waffle iron.
Combine flour, baking powder, salt and sugar. Add milk and water, then egg. Mix until smooth. Peel bananas and cut at a slant. Roll bananas in flour and coat in batter. Fry in hot oil, turning to brown both sides evenly. Drain.
Pinch off pieces of bread and drop in Bundt pan. On top of stove in saucepan (medium), melt margarine and then add remaining ingredients. Bring to a low boil. Remove from heat. Pour over bread and bake. Bake at 350° for 30 to 35 minutes. Let stand about 10 minutes. Turn donuts out on foil on a cookie sheet; the pudding mixture will run, so be careful.
Saute bacon and onions, add remaining ingredients. Simmer 15 minutes, stirring occasionally.
With sharp knife, cut tips of corn off the cob. With back of knife, scrape off remaining pulp and juice. In a 10-inch skillet, stir in margarine until melted. Add squash, corn, salt and pepper; cover. Simmer, stirring occasionally, about 15 minutes. Reduce thin liquid in the skillet by cooking a few minutes on high, stirring briskly. Makes 6 to 8 servings.
Cook onion until soft in hot Wesson oil. Add remaining ingredients. Simmer 15 minutes.
In an electric skillet or large skillet with cover, place butter and oil and heat until butter melts. Add onion and saut until transparent. Add mushroom crowns to saut. Mix carefully until mushrooms are well coated. Cover. Cook at low heat 2 minutes. Add herbs, crushing between hands. Add garlic salt and salt; mix carefully but thoroughly. Pour lime juice and sherry over all. Cook covered on moderate heat until mushrooms are tender. Uncover and continue cooking until mushrooms have absorbed the liquid (approximately 1/2 hour). Remove from heat. Let sit at least two hours at room temperature.
Arrange chicken, skin side up, in a shallow pan which has been greased with margarine or oil. Melt margarine; stir in pineapple, mustard, honey and sherry. Spoon pineapple mixture over chicken and sprinkle with paprika. Bake at 400° for 45 to 60 minutes, until tender. Makes 4 to 5 servings.
Place green beans on bottom of 13 x 9-inch pan. Layer chicken on top of green beans. Mix together soup and mayonnaise and spread over chicken. Cover with foil and bake at 350° for 1 hour. Uncover and place cheese on top of casserole. Leave in oven until cheese melts.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients and mix well. Chill. Shape into ball and roll in chopped nuts.
Preheat oven to 450°. Brown meat in a skillet; drain on paper towel. Roll biscuits on floured board or waxed paper until they form 4-inch circles. Cover cookie sheet with aluminum foil; grease lightly with shortening. Place rolled biscuits on cookie sheet. Combine the next 6 ingredients. Spread the sauce mixture on the crusts. Sprinkle on the drained meat. Next, sprinkle on the grated cheese. Top with oregano. Bake for 8 to 10 minutes or until cheese melts and starts to brown. (Other ingredients may be added, also.)
Cream the oleo, vanilla, peanut butter and sugar by hand. Form this substance into balls. Pat to flatten. Melt chocolate chips and paraffin in a double boiler. Stick balls with a toothpick and dip into melted chocolate mixture. Place on wax paper to cool.
Cook beef and onions on high 4 to 6 minutes or until meat is cooked. Drain meat to remove fat. Mix remaining ingredients. Cook on high 5 to 7 more minutes. If you make a double batch, make it with one can cream of chicken soup and one can cream of celery soup, then just double everything else.
Mix crumbs with grated cheese. Add garlic salt, pepper and parsley flakes. Dip lightly salted chicken in melted butter. Roll in crumbs. Place on baking sheet, fat side of breast up. Be sure top of breast is covered with bread crumbs. Bake, uncovered, at 350° for 45 minutes to 1 hour.
Wash cukes. Put dill on the bottom of a large jar; add cukes and put dill in the middle and on top, also. Cut garlic and place on the layers. Add alum. Mix water, vinegar and salt and pour over pickles. Let them sit in direct sunlight for 2 days or 3 if you like them more sour. Keep refrigerated. Makes 1 gallon.
Mix last 4 ingredients. Put chicken in bottom of crock-pot. Pour mixture over chicken. Cook on low 8 to 10 hours.
Mix milk and Cool Whip. Add pineapple, lemon juice and vanilla. Fold in pie filling and nuts. Add cream cheese to milk. Add Cool Whip if you like.
Melt peanut butter, margarine and chocolate chips in large saucepan over medium heat. Pour cereal into a	very large bowl. Pour chocolate mixture over cereal and mix gently using a spatula. Mix until cereal is well coated.	Let cereal cool. Add powdered sugar a little at a time until cereal is coated. This gives the cereal the appearance	of dog food, hence the name.
Mix milk and Cool Whip together. Add remaining ingredients to milk mixture. Pour into pie shells and chill overnight.
Mix berries and sugar and let set for a couple of hours. Dissolve the Jell-O in hot water and refrigerate until almost set. Mix the last 4 ingredients together and add to Jell-O and berries. Mix well and chill.
Rinse artichokes thoroughly in running cold water; drain on paper towel. Snap off small bottom leaves, slice off stem and immediately dip into 3 tablespoons of lemon juice to prevent discoloration. Trim the thorn tip off each leaf (about 1/2-inch) and slice off top of artichoke to eliminate thorns on leaves not easily trimmed. Dip and roll in lemon juice.
Beat eggs for 5 minutes and gradually add sugar. Stir in pumpkin and lemon juice. Stir together the dry ingredients; fold into pumpkin. Put into greased jelly roll pan. Bake at 375° for 15 minutes. Turn onto 10x sugar-sprinkled towel. Roll up from narrow end and cool.
Mix first five ingredients together in large bowl. Pour into 7 x 11-inch (Pyrex) buttered dish. Place skinless, boneless chicken breasts in dish after patting with butter, salt and pepper. Cover dish with foil. Bake at 325° for 1 1/2 hours.
Bake chicken breast; set aside. Mix broth, soups, Ro-Tel and water. Layer tortilla chips, chicken (cut up), soup mix and Mexican cheese. Cover and bake at 350° for 40 minutes.
Cream shortening and sugar. Beat in eggs and vanilla. Gradually blend in dry ingredients. Chill 3 hours. Roll out and cut cookies on a floured surface; thick if you like soft cookies, thin if you like crisp cookies. Sprinkle sugar on top if you like. Bake at 350° for 8 to 10 minutes. These are great for decorating with "decorator icing".
Boil garlic and potatoes. Mash; add the rest of ingredients and serve.
Saute onions and butter in sauce pan until just tender. Do not brown them. Cook noodles as directed on package. Cook potatoes, mash and mix with cheese while potatoes are warm. Pour enough onion mixture to cover the bottom of a 9x13 in pan. Put layer of noodles. Spread layer of potato and cheese over noodles. Drizzle onion and butter over potatoes. Repeat process until you have 4 or 5 layers. Top layer should be potato and cheese. Drizzle with remaining onions and top with 1/4 cup longhorn cheese. Bake at 350 for 30 minutes.