HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix grated cheese and sausage well. Gradually mix in biscuit mix. Combine well to form a dough. Make a slit in each pepper and remove the seeds and stem. Place a small amount of Monterey Jack cheese in the middle of each pepper and close it. Make a flat pancake from the dough mixture and wrap around each pepper. Roll it in your hands to form egg shape. Roll each egg in Shake 'n Bake, then egg, then Shake 'n Bake again. The eggs may now be frozen or baked. Bake at 375° for 20 to 25 minutes. They will be soft after baking but will firm as they cool. They are best served warm.
Place popped corn and nuts in large roasting pan. Heat brown sugar, margarine and syrup; boil 5 minutes. Pour over corn and nuts. Stir well. Bake about 50 minutes at 250°, stirring occasionally.
Bake pie shell and chill. Spread ice cream evenly over cold pie shell and freeze.
Brown beef in butter. Turn into casserole dish. Add remaining ingredients. Bake, uncovered, for 1 1/2 hours at 350°. Sprinkle chow mein noodles over top the last 20 minutes of baking time.
Grease 13 x 9 x 2-inch pan. Heat oven to 350°. Beat applesauce, sugar, oil and eggs on medium speed for 1 minute. Stir in baking mix, pumpkin pie spice and nuts. Spread in greased pan. Bake for about 25 minutes; cool. Frost with vanilla or chocolate frosting and cut into bars about 3 x 1-inch.
Mix chopped pepper, onion and celery. Let stand while cutting cabbage. Add pinch of celery seed, pinch of mustard seed, sugar and salt to vinegar and mix well. Mix all ingredients. Must stand to season overnight in refrigerator. Stir again before serving. It makes its own brine.
Beat eggs vigorously for 3 minutes. Put into ice cream maker; add remaining ingredients and stir with long handled spoon. Add whole milk to the fill line. Freeze according to manufacturer's instructions.
Place 3 or 4 sheets of fillo (or "fila") pastry evenly over the bottom of a well-greased oblong cake pan, brushing each sheet on both sides with melted butter before putting another sheet on top. Thoroughly mix together almonds, cardamom and sugar. Spread evenly over pastry sheets. Place 3 or 4 sheets buttered fillo on top of nut/sugar mixture. Cut into 2 x 2-inch squares or diamonds.
Cook and crumble sausage and beef; drain. Add rest of ingredients except bread . Heat until cheese melts. Spread on rye bread. Bake at 375° for 10 minutes. This is also good with a slice of jalapeno pepper on each.
Mix pineapple juice, cranberry juice cocktail, water and brown sugar. Put rest of ingredients in brew basket of urn style percolator. Add juice mix to urn or percolator and brew like coffee.
Drain pineapple and save juice. Put pineapple in dish. Dice cheese and put over pineapple. Mix flour and sugar and sprinkle over pineapple and cheese. Pour juice over top. Bake 45 minutes at 350°.
Combine instant oatmeal and butter in a 13 x 9-inch baking pan; mix well. Press evenly into bottom of pan. Sprinkle chocolate pieces and nuts over oatmeal base; sprinkle with coconut. Pour milk over coconut. Bake in a preheated moderate oven (350°) for about 25 minutes. Cool; cut into bars while a little warm.
Boil venison until tender. Drain off water and cut into small pieces or strips. Put into a frying pan or iron skillet with deep	sides.	Cut up tomatoes, onion and bell pepper. Add butter	and stir on high to melt the butter. Add salt and pepper to taste. Keep stirring to prevent burning. Turn stove on medium. Cover and let simmer for about 20 or 30 minutes or until done.
Add and gently toss chicken, oil, orange juice and vinegar. Combine remaining ingredients and refrigerate several hours. Serves 12.
Scrape corn from the cob and combine with other ingredients. Pour into a buttered 1 1/2-quart casserole and bake at 325° for one hour or until set. Serves 4 to 6.
Cook chicken in small amount of salted water until tender. Remove skin and bones from meat. Add cream cheese to chopped chicken and mix well. Put heaping tablespoon of mixture on each crescent roll. Wrap dough around filling. Roll in melted butter and crumbs. Place on greased baking sheet and bake in 350° oven for 25 minutes. Makes 8 rolls.
Bring to a boil in a large pan the water and sugar. Add cranberries. Cook just until berries begin to pop open. Put into a large bowl the Jell-O. Add cooked cranberries, pineapple, celery and nuts. Let set in refrigerator.
Saute onion in oleo. Boil chicken until tender; cut in bite size pieces. Add tomatoes, mushroom soup and chicken soup to onions. Stir until hot. Add chicken to mixture. Grease casserole dish with half the tortilla shells torn in pieces. Pour half of chicken mixture on top of shells. Top with cheese and another layer of tortilla shells. Then chicken mixture and top with rest of cheese. Bake in 350° oven for 20 to 30 minutes or until bubbly and golden.
Brown sausage in skillet with onion and green pepper. Add noodles, milk, sour cream, tomatoes, chili pepper and salt. Layer this with cheese.
Preheat oven to 400°. Combine blueberries, sugar, flour, lemon juice, nutmeg, cinnamon and salt. Spoon into pie crust and dot with butter. Cover with 2nd pie crust and flute edges. Cut slits in top. Bake for 50 minutes or until golden brown.
Cook broccoli according to package directions. Drain well. Mix all other ingredients except stuffing mix and butter. Place broccoli in 2-quart baking dish. Pour over ingredients over broccoli. Combine stuffing mix and melted butter. Sprinkle around edge of casserole. Bake at 350° for 30 to 35 minutes. (This is better if prepared and refrigerated overnight and baked next day.)
Mix cake mix, 2 eggs and melted butter; put on bottom of greased pan. (It will be sticky.) Mix remaining ingredients and pour on top of cake mix. Bake for 35 to 40 minutes in a 350° oven. Sprinkle small amount of powdered sugar on top of cooled cake.
Sift flour and sugar in a large bowl. In a saucepan, add margarine, Crisco, cocoa and water. Bring to a rapid boil. Pour over flour and sugar. Stir well. Add buttermilk, soda, eggs and vanilla. Mix well. Pour into a greased pan. Batter will be thin. Bake 15 minutes at 400°. Start frosting as soon as cake is in oven.
Heat oven to 350°. Grease and flour jelly roll pan. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoons onto batter. Cut through batter with knife or spatula several times for marbled effect. Sprinkle with additional chocolate chips and chopped nuts, if desired. Bake until the cake springs back when touched lightly in center or when wooden pick inserted in center comes out clean, 25 to 30 minutes.
Line a 9 x 13 x 2-inch glass dish with vanilla wafers. Slice bananas over the top of wafers. Prepare vanilla pudding according to directions of box. Fold into the pudding mixture the Eagle Brand and Cool Whip. Spread this mixture over the wafers and bananas. Chill. Serves about 8.
Mix cooked rice, sour cream, cheese, jalapenos and salt and pepper together. Spread in a 9 x 13-inch Pyrex dish. Heat in oven at 350° for 20 to 30 minutes.
Trim crusts from bread. Arrange half the bread in a 9 x 13-inch baking dish coated with butter or cooking spray. Combine milk, 6 eggs, half and half and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish. Combine 2 eggs, 1/2 cup sugar, vanilla, nutmeg and cream cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
Rinse the quail in water, then place in a shallow pan and cover with buttermilk. Refrigerate overnight.
Coat chicken pieces with oleo melted in pan.	Mix all ingredients together except butter (oleo) and pour into baking dish or pan. Place chicken on top of mixture. Bake at 350° to 400°.
Bring cocoa, water and margarine to a boil in saucepan. Combine flour, sugar and soda; mix well into the hot mixture. Beat buttermilk or sour milk, eggs and vanilla well and add to mixture. Pour into 10 x 15-inch pan. Bake at 400° for 15 to 20 minutes. Ice while cake is still warm.
Cream sugar and butter. Add eggs, bread and pineapple; mix well. Put in casserole dish and bake at 350° for 45 minutes.
Cook potatoes in salted water until done; drain, cool, then cut into cubes. In large bowl, combine mayonnaise, sour cream, horseradish, parsley, salt and pepper. Mix until smooth. Stir in potatoes, bacon, eggs and onions. Cover and chill for up to 24 hours. Yields 6 servings.
In large saucepan, combine pineapple juice, vinegar, cornstarch, brown sugar and soy sauce. Stir until well mixed. Add pineapple and green pepper. Cook over medium heat until thickened, about 5 minutes. Stir frequently. Use whenever Sweet 'N Sour Sauce is needed.
Heat oven to 350°. Have ready a 2-quart casserole. Melt butter in a medium size heavy saucepan over low heat. Add flour and stir until smooth and frothy. Let mixture bubble about 3 minutes, stirring often. Gradually stir in half and half. Increase heat to medium and simmer, stirring constantly, until mixture thickens. Stir in salt and pepper. Remove from heat. Put remaining ingredients except sauce and mayonnaise in baking dish. Stir in mayonnaise, then white sauce. Bake 30 to 40 minutes until hot and bubbly. Makes 6 regular servings.
Slice okra about 1/2 inch thick. Roll in meal and salt. Fry in canola oil until light brown and crispy.
Soften butter. Add ingredients except ham, cheese, rolls. Take rolls out of package and slice through the middle and open like a sandwich. DO NOT pull rolls apart. Spread the margarine mixture on the rolls. Place 1 slice thickness of ham on the rolls and 1 slice thickness of cheese, overlapping to a minimum. Place top of roll over bottom and replace in tray. Cover and refrigerate until ready to heat. Heat in 400° oven for 5 to 10 minutes.
Combine dry ingredients in large bowl. Quickly add liquid ingredients. Mix until moistened. Bake in 2 greased 9 x 5 x 3-inch loaf pans at 350° for 1 hour (or until toothpick comes out clean). Cool 5 minutes and remove from pans. Tastes better the next day. (Great Fall treat.)
Grease 3 (9-inch) layer cake pans well. Resift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add half of flour mixture. Stir in milk, then remaining flour. Stir in carrots and chopped walnuts. Divide batter evenly in pans.
Mix in order. Bake at 350° for 2 hours. You do not cook the hamburger first, crumble it in raw.
Combine. Chill. Serve with crackers or hot bread for a meal. Serves 12.
Dissolve jello in 1 cup boiling water. Add pineapple juice, drained from can and add juice from cherries. Place in refrigerator while other ingredients are prepared. Cut pineapple in small pieces and cherries in halves. Add marshmallows and chopped pecans. When gelatin thickens, whip with rotary beater until fluffy. Whip cream and fold into other ingredients. Mold as desired.
Boil chicken until tender. Remove from bone and cut in small pieces. Cook noodles in same water as the chicken. Drain noodles and add everything but cayenne pepper. Put in 9 x 12-inch dish and sprinkle with cayenne pepper. Bake at 350° for 15 to 20 minutes.
Spread butter on one side of bread slices. Place bread slices, butter side down, in a greased 10 x 6 x 2-inch baking dish.
Preheat oven to 450°. Grease a 10-inch pie pan with butter. Beat all ingredients. Bake 18 minutes, then reduce heat to 350° and bake 10 minutes longer. Serve with syrup or jam.
Mix all ingredients together. Roll into ball, then press down. Bake at 350° for 10 to 12 minutes.
Preheat oven to 325 degrees for electric oven or 350 degrees for gas.
Crumble sausage, mix in other ingredients until all blended. Form into balls place on ungreased cookie sheet. Bake until brown at 425°. Makes 24 to 30.
Mix all ingredients. If made while pasta is still warm, you will probably have to re-taste and add more mayonnaise when it cools.
Mix margarine, sugar and Pet milk in medium saucepan. Cook over medium-high heat and boil for 7 or 8 minutes, stirring constantly. Remove from heat. Add marshmallows and stir until dissolved. Add graham cracker crumbs and pecans; stir until stiff. Spoon onto wax paper. Let cool and store in airtight container.
Combine first 8 ingredients and mix well. Shape around cheese cube to make 16 meatballs. Dredge in flour. Brown in bacon drippings over medium heat in a large skillet. Pour off drippings. Drain well. Pour tomato sauce over meatballs in skillet. Cover and simmer 20 minutes. Remove cover and simmer 5 minutes or until sauce thickens.
In saucepan, bring to boil oleo, cocoa and water. Add to flour and sugar mixture. Beat and add eggs, buttermilk, cinnamon, soda and vanilla. Bake 20 minutes at 350° in 11 1/2 x 16-inch pan.
Clean and dice carrots. Add butter, brown sugar and orange juice. Bake at 375° for about 45 minutes until carrots are tender.
Mix sugar, eggs and oleo on high speed until light and fluffy. Mix flour and vanilla on lower speed. Pour on a sheet pan. Drop desired fruit filling on dough and bake 30 to 35 minutes at 350°.
Mix well. Put in four 1-pound coffee cans that have been greased and dusted with flour. Bake 1 hour at 350°. Cool 10 minutes. Take out of cans and put on cookie rack to cool.
Saute onion and celery in butter until clear. Add the raw potatoes and chicken bouillon cube. Cover with water (just to top of potatoes). Bring to a boil and cook until potatoes start to fall apart and liquid begins to thicken (stir occasionally to keep from scorching). Mash with potato masher to consistency desired. For smoother soup, put in blender or use electric mixer. On low heat, add the milk and salt and pepper to taste. Heat to serving temperature. Do not boil. This is good to sprinkle crumbled bacon or cheese on top. Soup thickens when cold; you may add a little more milk to reheat.
Combine juice, sugar and milk. Fold into whipped cream. Add pineapple. Break cake into bite-size pieces. Put 1/2 cake in 9 x 13-inch pan and spoon over 1/2 the sauce. Repeat. Sprinkle with coconut. Refrigerate 24 hours.
Grease 9 x 13-inch pan. Place peaches and juice in bottom of pan. Sprinkle cake mix on top (do not mix). Sprinkle nut meats on top of cake mix. Place chunks of cold oleo on top of nuts. Bake at 350° for 50 to 60 minutes. Serve with ice cream or Cool Whip, if desired.
Place buckwheat flour and white flour into a bowl. Add enough warm water to make a thin batter. Let sour. Add soda, baking powder, salt and 1 teaspoon sugar to each cup of batter. Fry pancakes until brown. Add more flour and water to batter for later use.
Melt butter; add garlic, parsley, paprika, cayenne and wine and mix. Place shrimp in 12 x 7 1/2 x 2-inch baking dish. Spread butter mixture over and sprinkle bread crumbs on top. Bake at 350° for 25 minutes or until crumbs are brown. Serves 6 to 8 people.
Sift dry ingredients. Add beaten egg, shortening, orange juice and hot water. Combine only until blended. Fold in nuts, cranberries and orange rind. Bake at 350° for 1 hour and 20 minutes in greased loaf pan. When cool, store in refrigerator.
Preheat oven to 275°. Mix all ingredients in a large casserole dish. Cover. Bake at 375° for 4 to 5 hours.
Beat pudding and milk until thick. Fold Cool Whip. Spread in cooked pie shell.
Spread coconut and nuts in pan. Prepare cake mix as directed on box. Pour cake mix over coconut and nuts in pan. Mix margarine, cream cheese and sugar with mixer. Pour this mixture on top of cake batter. Bake at 325° for 55 minutes.
Mix margarine and stuffing mix. Line a buttered baking dish with 1/2 stuffing mix. Layer chicken. Add celery soup (diluted with 1/2 water) and layer again. Add chicken soup (diluted with 1/2 water) and bake for 1 hour at 350°.
Take the margarine and melt in a 10 x 13-inch pan. Add pecans and flour; mix together and press into bottom of pan. Bake at 350° until lightly browned.
Put cream cheese in small bowl. Beat at low speed until slightly softened. Add milk slowly and beat until blended. Add lemon juice and vanilla. Beat until smooth and very thick. Spoon into crust. Top with pie filling. Chill.
Mix dry ingredients. Cream the shortening. Add sugar gradually; cream until light and fluffy. Add part of the honey. Add flour mixture alternately, mixing well after each addition. Pour into greased pan or baking dish. Place fruit or berries on top of batter. Sprinkle with remaining honey and 1/4 cup sugar; dot with butter. Pour boiling water over mixture. Bake at 400° until done.
Butter sides of heavy 3-quart saucepan. Combine milk and sugar. Cook to soft ball stage, stirring frequently. Remove. Add chocolate pieces, marshmallow cream, vanilla and nuts. Pour into a 9 x 9 x 2-inch buttered pan.
Whip bananas until light. Cream butter and sugar and add eggs. Sift flour and soda. Add to butter and eggs. Combine this mixture with the finely chopped pecans, then add crushed bananas. Pour into greased loaf pan and bake at 350° for 1 hour. Yield: 1 loaf.
Mix first five ingredients well. Cut pastry into 2 inch squares. Top each square with 1 tablespoon mixture. Top mixture with another pastry square. Crimp edges with a fork to seal. Place on a well greased cookie sheet. Bake at 375 degrees for 15 minutes. Serve with fancy toothpicks.
Cream shortening and sugar. Add eggs. Add sifted dry ingredients alternately with buttermilk. Fold in blackberries and raisins which have been floured with part of the 3 cups of flour. Bake at 350° for 1 hour or until it leaves the pan.
Combine butter, sugar, milk and cocoa in saucepan. Bring to boil. Cook 1 minute. Remove from heat. Add peanut butter and flavoring. Add oats by teaspoon onto waxed paper.
Brown beef and drain. Sprinkle in bottom of a deep baking dish. Pour sauce over and spread. Spread half of cheese on top of sauce. Layer pepperoni, ham, onion and bell pepper. Top with remaining cheese.
Cook chicken and remove from bones. In large pan, cook oleo, onions, celery and bell pepper until vegetables are limp. Add soups and Velveeta cheese. Add chicken, water chestnuts and cooked spaghetti or serve the spaghetti separately.
Saute onion in butter until tender. Remove from heat and stir in next 4 ingredients. Combine cracker crumbs and parsley flakes. Preheat oven to 350°. Drain oysters, reserving 1/3 cup liquid. Sprinkle 1/2 cup cracker crumbs in bottom of lightly greased 8-inch square baking dish; layer half of oysters and half of remaining cracker crumb mixture. Drizzle with half of the butter mixture. Repeat layers. Combine eggs, half and half and reserved oyster liquid. Mix well. Pour over oyster layers. Bake for 40 to 45 minutes or until set.
Mince or grind conch. In olive oil saute onion, garlic and green pepper until soft but not browned. Add bay leaves, tomato sauce and ground conch. Cook about 30 minutes. Add water and remaining seasonings. Bring to a boil. Reduce to simmer. Cook about one hour or until conch is tender and beginning to thicken. Add potatoes; cook 10 minutes or until tender. For additional thickening, mash some of the potatoes against side of saucepan. Adjust seasonings to taste. Add Tabasco. Yield: 8 cups or 4 to 6 servings.
Prepare topping mix according to package instructions. Add milk, pudding mix and Amaretto. Beat 2 minutes at high speed. Pour mixture into 9-inch baked pie shell. Top with whipped topping and chocolate bits. Chill at least four hours.
Layer in a 13 x 9 x 2-inch baking dish three times: spaghetti sauce, ground beef, cooked noodles to cover dish, grated Mozzarella cheese, Parmesan cheese and cottage cheese-yogurt mixture. Cover tightly with foil and bake in preheated 350° oven for 1 hour. Let stand 20 minutes before serving. May be refrigerated overnight or frozen before baking.
Sift all ingredients together; stir thoroughly. Store in closed container. Mix 1/2 cup mixture to 1/2 cup boiling water or to taste.
Cream sugar and butter. Add eggs and flour, beating well. Add buttermilk and vanilla; mix well. Pour into a 9-inch unbaked pie shell. Bake at 350° for 45 to 50 minutes or until sufficiently browned.
Mix the Bleu cheese, cream cheese and chutney; form into a ball. Roll the cheese ball in the chopped almonds. Chill. Serve with crackers (may be frozen). Serves 7.
Beat cheese until smooth; add in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Blend well; spoon in crust. Chill until set, about 4 hours. Place strawberries on top.
Lightly mix all ingredients. Pat into 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 1 hour.
Coat pork chops with Bisquick mix. Dip coated chops into Italian dressing. Then coat with bread crumbs. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook pork about 5 minutes or until golden brown. Reduce heat to low. Carefully turn chops.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in rest of flour to make dough easy to handle. Knead until smooth and elastic, about 5 minutes. Place in greased bowl and cover tightly. Refrigerate at least 8 hours but no longer than 5 days. Punch dough down. Form into rolls and let rise. Bake at 350° for 25 to 30 minutes.
Use 9 x 13-inch cake pan. Add ingredients in order as listed. Do not stir. Bake at 325° for 30 minutes.
Brown ground beef and drain. Add taco seasoning, reserving 1 tablespoon. In small bowl mix dressing, sugar, reserved taco mix and hot sauce. In salad bowl put lettuce, tomatoes, onion and kidney beans. Pour dressing over salad mixture. Just before serving, toss in chips.
Mix all ingredients. Ice first layer; sprinkle coconut over icing. Ice second layer and sprinkle coconut. Ice top and sides and sprinkle coconut. Wrap cake good with Glad Wrap and refrigerate for 4 days.
Make a spice bag by placing cinnamon sticks, whole cloves and allspice in a double thickness of cheesecloth. Bring up the corners of the cloth and tie it with a string to form a bag. Place the apple juice and brown sugar in a slow cooker and stir until the sugar dissolves. Add the spice bag. Cook on low setting for 2 to 5 hours. Remove the spice bag before serving. Yield: 2 quarts.
Cream together the Crisco and brown sugar. Beat in the eggs and bananas. Add plain flour, soda and baking powder. Stir in nuts, chocolate chips, dates and cherries. Pour into two 7 3/4 x 3 1/4 x 2-inch loaf pans. Bake at 350° for 30 to 40 minutes. Wrap and let set overnight before slicing.
Mix mayonnaise, sugar, vinegar and raisins. Mix onion, bacon, sunflower seeds and broccoli. Toss the 2 mixtures together; store in refrigerator.
Be sure apples are thinly diced or shredded. Mix apples and raisins; add sugar. Mix. Add eggs, one at a time, stirring after each. Add oil, nuts and coconut. In a separate bowl, mix flour, salt and soda. Add flour mixture into batter. Stir well. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 45 to 60 minutes.
Bake all in casserole dish for 3 hours at 325°. Serve with rice or noodles.
Cook spaghetti, drain and rinse. Mix salad dressing with Salad Supreme. Add veggies and toss together. Refrigerate.
Make lemonade and drink mix according to package directions. Mix together and add thawed strawberries. Add red food coloring for more color if desired. Makes 24 servings at 1/2 cup each. This is easy but very good.
Cream together and pour over top. Bake at 325° for 45 to 50 minutes. Serves 20.
Mix corn, margarine, sour cream, eggs and corn meal. Bake at 350° in a preheated oven for 1 hour. Sprinkle Cheddar cheese over the top.
Combine sugar and flour; mix well. Add beaten eggs, margarine and buttermilk; stir well to combine. Add extracts. Divide mixture between the pie shells, evenly. Place in preheated 400° oven. Cook for 10 minutes. Lower heat to 350° and continue baking for 35 to 45 minutes. Top will brown and puff up but will settle down as it cools. Tastes like an old fashioned egg custard.
Combine sugar and syrup in 3 1/2-quart saucepan and bring to boil on low. Stir in peanut butter. Take off heat. Add cornflakes and stir until all are coated. Drop by teaspoons onto wax paper. Cool.