HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together in large container. Cover and store in refrigerator until ready to use. Use as desired. Bake in muffin tins at 400° for 15 to 20 minutes.
Beat eggs; add soup, mayo, pecans and onion. Stir in broccoli. Pour into greased 2-quart shallow pan. Sprinkle with cheese. Combine crumbs and butter. Sprinkle on top. Bake uncovered at 350° for 30 minutes. Yield: 8 to 10 servings.
Place chicken in fryer with small amount of oil. Cook slowly until chicken is tender. Drain all oil from fryer. Add all ingredients on top of chicken. Simmer slowly until squash is very tender, about 1 hour. Keep covered while simmering, stirring only when needed. Serve from stove top! Makes a meal in one, entree with vegetables. Tastes great! Feeds 4 to 8 persons.
Mix together the first 7 ingredients in a mixer until foamy. Add by spoonfuls, the flour; spread 3/4 dough over bottom of pan. Add the cherry pie filling, spreading over batter. Drop rest of dough on top. Bake for 40 minutes at 350°.
Fry bacon in skillet until crisp. Drain on absorbent paper. Combine squash, salt, and pepper in bacon drippings in skillet. Cover and cook stirring occasionally for about 15 to 20 minutes, until tender. Just before serving, sprinkle with bacon and cheese.
Cut cake into small cubes. In a large bowl mix pudding and milk, add sour cream and Cool Whip. Mix well and chill for 1 hour. Wash and slice strawberries (sprinkle with sugar if desired). Chill for 1 hour. In a punch bowl, layer cake, cream and berries. Repeat until all is used, ending with berries. Chill and serve.
Cream the sugar and oleo. Beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in extract and Seven-Up. Pour batter into well-greased and floured Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
In a separate pot, boil shrimp shells in 1-quart unseasoned water 25 minutes. Add water to retain volume. Strain through cheesecloth. Retain liquid. In a large heavy gumbo pot, add oil and flour to make a roux. Cook until golden brown. Add all seasonings. Saute 5 to 10 minutes. Add shrimp and saute 10 minutes. Add hot water, 1-quart reserved liquid, tomatoes, lemon rind, bay leaves. Stir well. Add crab meat and salmon. Cook 45 minutes. Season to taste. Serve over rice. Garnish with parsley.
Fry hamburger all together. Stir while cooking. Drain. In casserole dish, stir meat, corn and soup together. Layer mashed potatoes on top. Be careful not to mix with meat, corn and soup. Heat until potatoes are brown on top.
Combine 1 cup of the flour, yeast and salt in medium bowl. Add water and oil.	With mixer at low speed, beat until well blended, about 2 minutes. Gradually stir	in remaining flour to make a firm dough.	On floured surface knead dough. Cover; let rise 15 minutes. Shape and bake according to pizza recipe.
Mix Sweet 'N Low, cocoa and flour with a little cold milk until smooth. Add remainder of milk. Mix butter and egg yolks. Add to mixture. Cook until thickens. Add vanilla and pour into pie crust.
Combine chocolate, peanut butter, and margarine and melt over low heat. Add Rice Chex and fold gently until all are coated. Add powdered sugar and fold until all are coated also. Use hands to mix. Spoon will break the Rice Chex up. Store in a sealed glass jar. Will keep for weeks.
Bring first 4 ingredients to boil. Add remaining ingredients. Be ready to apply to cake because this gets hard fast. It works best on pancakes and also makes good candy.
Combine butter, flour and sugar in mixer bowl; mix well. Blend in eggs. Mix cocoa with enough water to make a paste. Stir in milk and vanilla. Add to sugar mixture, mixing well. Pour into pie shell. Bake 45 minutes.
Mix cake mix, eggs, water and sour cream together well. Pour into greased and floured	Bundt pan 1/2 of batter. Sprinkle 1/2 of jello over batter.	Spoon rest of batter over jello. Bake in oven at 350° for 45 minutes or until done.
Prepare oven to 350°. In bowl, beat unsalted butter, brown sugar and granulated sugar. Add eggs, vanilla, unsifted flour, baking powder, cinnamon, salt and sunflower flakes. Spoon onto baking sheet; bake for 10 minutes. Makes 20 cookies.
Preheat oven to 325°. Place birds in casserole. Mix remaining ingredients and add to casserole. Cover and cook for 2 1/2 to 3 hours, turning and basting birds frequently.
Brown meat and drain. Mix meat and onions. Saute until onions are done. Add remaining ingredients. Cover and simmer for 1 1/2 hours. Equals 3 proteins and 1 1/2 vegetables.
Cook the burger by your preferred method. When it's almost done to your liking, top with pizza sauce, then Mozzarella. Cook until the cheese is melted and serve. Yield: 1 serving.
Mix flour, margarine and pecans well. Spray a 9 inch pan with Pam. Spread into pan. Bake at 300° until brown. Cool.
Put sliced apples in Pyrex dish. Sprinkle with lemon juice or 1 tablespoon water. Mix other ingredients and put on top. Bake 1 hour at 350°.
Stir together dates, sugar, pecans and eggs in medium-size saucepan. Cook over medium heat, stirring 6 to 8 minutes or until thickened and beginning to simmer. Remove from heat. Stir in vanilla and cereal until combined. Drop mixture by teaspoonfuls onto waxed paper.	Place coconut in small bowl. Roll cookies into balls. Roll in coconut, pressing to stick, if necessary. Chill before serving.
Keep all ingredients at room temperature 2 to 3 hours. Cook bacon. Cook linguini 15 minutes "al dente." Beat egg and cream to blend. Add all to linguini with bacon. Toss well. Top with parsley.
Mix salmon, 1/2 cup cracker crumbs, pepper and eggs. Make into balls about the size of an egg and roll in other half of crackers. Cook in canola oil in skillet.
Combine all ingredients in a blender. Pour over desired amount of chicken pieces to be grilled. Secure in plastic bag or container. Marinate for several hours, turning occasionally. Bake in a 350° oven for 30 minutes. Transfer chicken to grill. Grill on low for another 30 minutes, basting with marinade.
Rub a deep saucepan very lightly with cooking oil. Put in all the solid ingredients; cover the pan tightly and cook 15 to 20 minutes over very low heat. Next, add liquids and salt to pan; bring to a boil. Reduce to a simmer and cook 45 minutes with the pan uncovered. Strain stock before putting into container with a well-fitting top for storage in refrigerator. Stock will keep for about 8 weeks. Makes 2 quarts.
Combine flour, sugar and soda; mix well and set aside. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly. Gradually stir into flour mixture. Stir in buttermilk, eggs and vanilla. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. While warm, prick surface at one-inch intervals with a meat fork; spread Chocolate Candy Frosting.
In electric skillet, heated to medium, melt butter. Chop peppers, celery, olives and chicken and add to melted butter. Slice onions into rings and tomatoes into 8 pieces. Add to skillet. Smash garlic. Remove skin. Add to skillet. Cook until onions are translucent and chicken is white. Add sauce, bay leaf, pepper, hot sauce and oregano. Cover and simmer 20 minutes until flavors have combined and mixture is bubbly. Add rice and turn off. Let sit 5 minutes. Remove bay leaf and serve. Serves 6.
Put apple pie filling into a 10-inch square casserole dish. Add apple pie spice and mix.
Combine all ingredients and cook until thick. Takes about 1 hour cooking time. Boil spices in bag so they can be thrown away after cooking. Vegetables may be chopped in food processor before cooking. Pour into twelve clean hot pint jars. Seal immediately with hot boiled lids and rings. Great with dried beans.
Combine first 2 ingredients; mix well. Add pineapple; fold in Cool Whip. Refrigerate!
Boil water and butter in a saucepan. Add sifted flour and stir constantly until smooth. Cook over medium flame until mixture leaves side of pan clean, about 2 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add grated rind and blend. Drop by tablespoons in ungreased cookie sheet 2 inches apart and bake in moderate oven at 350° until puffs are light, about 30 minutes. Remove from oven and cut opening in the middle of top. Cool thoroughly and fill with filling. Decorate the tops with candied or maraschino cherries.
Put all ingredients in blender. If necessary, add a little kraut juice to get the blender started, but no more than necessary. Blend until all is chopped. Store and use as desired.
In a large bowl sift all dry ingredients. Blend well. Cut in shortening. Put in airtight container. Store in a cool dry place. Use within 10 to 12 weeks. This can be used inter-changeably with Bisquick.
Bake cake as directed. Let cool 1 to 1 1/2 hours. Mix Jell-O as directed. Make holes in cake with handle of spoon. Dip the Jell-O by spoonfuls into the holes. Top with Cool Whip. Keep refrigerated.
Mix and heat all ingredients. Wash and dry meat. Coat meat in flour. Place skin side down on baking dish. Add 1/4 cup butter. Bake 30 minutes at 350° with no sauce. Then add sauce and bake another 30 minutes.
In saucepan, heat honey to boiling. Cool thoroughly. Stir in sugar, egg, lemon peel and lemon juice. Mix in remaining ingredients (except almond halves and cherries). Chill at least 8 hours.
Line pan with pastry. Combine all ingredients and pour into pie tin. Bake at 425° for 10 minutes; reduce heat to 325° and bake 20 minutes longer.
Mix all dry ingredients. Add liquids. Roll into balls. Coat with the confectioners sugar. Refrigerate in an airtight container. Best when made the day before.
Beat shortening, sugars, egg, water and vanilla until creamy. Add flour, salt, soda and blend. Stir in oats. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
Cream butter. Add sugar. Beat until fluffy. Beat in eggs, one at a time. Mix in flour, soda, salt and vanilla, then nuts and chips. Drop by teaspoon on lightly greased sheet. Bake 10 to 12 minutes at 350°.
Cook noodles; drain, then set aside. Mix together the tuna, salt and pepper to taste and cream of mushroom soup. Top with either the crackers, crushed, or the bread cubes. Top with butter, then bake at 350° for 30 minutes.
In a large casserole pan, place just enough sauce to cover bottom of pan. Place chicken patties in pan one next to the other to cover bottom of pan. Pour remaining sauce over patties. Sprinkle with mozzarella cheese. Bake at 350° for 30 to 40 minutes, until cheese is bubbly.
In a 10-inch skillet over medium heat, cook beef until brown, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until bubbling. Cut biscuits into quarters.
Mix the first 5 ingredients in large pan. Add hot dogs; simmer. Cook 45 minutes.
Mix persimmon pulp and soda. Let stand. Cream shortening, sugar and egg until soft and well blended. Sift flour, salt and spices together. Add pulp mixture into creamed mixture. Gradually add dry mixture, then nuts and raisins. Mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Grease a tube pan (10 to 12 cup capacity). Place oreo cookies on a cutting board. With a sharp, heavy knife, cut them one at a time into quarters. Set aside.
Beat eggs; add vegetable oil. Sift together dry ingredients. Add dry ingredients to eggs and oil. Add apple juice concentrate. Stir in carrots, raisins and 1/2 cup walnuts. Spray an 8 1/2 x 11-inch baking pan with nonstick spray. Pour batter into pan. Sprinkle remaining 1/2 cup walnuts over top. Bake in preheated oven at 325° for 40 to 45 minutes or until done. Yield: 32 slices. One slice equals 180 calories.
Crust: Melt 1 stick of butter and add 1/3 cup of sugar to the 1/2 box of graham cracker crumbs. Mix all this together and then press into a large pie dish.
Put all ingredients in crock-pot. Cover and cook on low for 4 to 6 hours, stirring occasionally. Top with croutons.
Chop chocolate coarsely. Combine with butter and boiling water in a large saucepan; heat over low heat, stirring constantly until chocolate is melted. Add sugar and corn syrup. Bring mixture slowly to boiling; lower heat. Simmer gently 8 minutes, watching carefully, but do not stir. Test on ice cream or ice cube until it is as firm as you like it. Add vanilla. Serve while warm. Refrigerate leftovers.
Grease glass pan. Dump can of cherries, pineapple and cake mix. Pour melted butter in. Sprinkle with coconut and walnuts. Bake at 325° for 1 hour. Serve in bowls with whipped cream.
Arrange lettuce on an oval salad plate to act as a bed. Slice tomatoes, peppers and cheese. Arrange the sliced ingredients on the lettuce as follows: 1 slice cheese, 1 slice tomato, 1 slice bell pepper; repeat twice (should have 3 slices of each ingredient on each plate). Top salad with fresh coarsely ground pepper. Dribble the Dressing over each salad.
Quarter the carrots lengthwise and cook until just tender. Saute partially cooked carrots in butter for 5 minutes. Add remaining ingredients and cook about 10 more minutes.
Cream together the cream cheese, egg yolk, sugar and vanilla. In a greased 9 x 13 pan, spread 1 can rolls. Press seams together and brush with some of the egg white. Spread with cream cheese filling. Top with other rolls. Brush with remainder of egg white.
Brown meat and season to taste. Drain and set aside. Make batter with first 6 ingredients. Pour batter onto greased and floured pan. Tilt the pan so the batter covers the entire pan. Arrange meat, onions and mushrooms on batter. Bake at 425° for 25 to 30 minutes on low rack. Remove from oven; drizzle on sauce and cheese. Bake again for 10 to 15 minutes.
Heat to blend soup and cream cheese. Dissolve Knox gelatine in 1/3 cup water and add to soup mixture. Fold in onions, shrimp and mayonnaise. Mold and chill.
Open freezer. Take out frozen dinner and cook in the microwave oven according to the directions on the box. Eat. Variation of the recipe, pick up the phone and order a pizza.
Mix altogether. Drop by spoonful on greased cookie. Bake slowly at 350°.
Combine cake mix and 8 ounces of evaporated milk and softened butter. Spread half of cake mixture in greased and floured 13 x 9-inch pan. (Mixture will be thick.) Bake for 10 to 15 minutes at 350°. Melt caramels with remaining 4 ounces of evaporated milk. Pour this on top of cooked cake. Spread nuts and chocolate chips on top of caramels. Spread remainder of cake mixture on top with a wet spatula. Bake 15 to 20 minutes. Lay Hershey bars on top of hot cake. Spread to form icing. Time of preparation: 50 minutes.
Cook the carrots, cauliflower and broccoli. Place in ungreased 9 x 13-inch pan. Cube 1/2 pound Velveeta cheese and mix with vegetables. Slice remaining 1/2 pound Velveeta cheese and place on top. Place the crackers on top. Melt oleo and drizzle over. Bake at 325° for 30 minutes (uncovered).
Mix sugar, flour and nutmeg. Beat into eggs. Stir in rhubarb. Line pie pan. Fill with rhubarb mixture. Dot with butter. Cover with lattice top. Bake at 400° for 50 minutes.
Fry meat lightly in oil, add mushrooms, green onion, rice and soya sauce. Continue to cook over low heat 10 minutes. Add egg. Cook 5 minutes, stirring frequently. If darker color is wanted, add more soya sauce. Serves 6 to 8.
In a 2-quart casserole, combine water, orange peel, lemon peel and spices. Cover. Microwave on High for 6 to 10 minutes or until boiling. Remove from microwave; immediately add tea bags and steep for 3 to 5 minutes. Strain. Serve hot or chilled. Yield: 4 cups.
Heat to boiling; add 3 heaping tablespoonfuls Clear Jell. Add 1 (6 ounce) package jello. Cool and add fruit, as desired.
Cream oleo, shortening and sugar; add salt, vanilla and egg yolks. Add milk. Add 1/2 cup flour and baking powder. Add remaining flour; mix well. Fold in egg whites after beating. Bake at 350°. Make 14 thin layers.
Peel, slice and boil potatoes. In mixing bowl, combine potatoes, garlic seasoning, sour cream and cream cheese; blend with mixer on medium speed. Spread in casserole dish. Spread shredded cheese on top of mashed potatoes. Bake at 350° for 10 to 15 minutes.
Preheat oven to 400°. Cream margarine, sugar, and egg. Stir in flour. Shape dough into 1-inch balls. Roll in mixture of sugar and cinnamon. Place one inch apart on ungreased cookie sheet. Bake 8 to 10 minutes.
Combine all the dry ingredients in a doubled plastic food bag. Shake well. Prepare a 10 X 15 X 3/4-inch pan with Pam or wipe it well with oil. Run chicken under cold water. Put in a colander and drain a few minutes. Dredge pieces in the flour mixture, one at a time, shaking and coating well. Arrange the pieces on the prepared pan. Melt 1/4 pound butter or margarine, and using a soft-bristled pastry brush, dab the melted margarine over the floured surface of each piece. Bake, uncovered, without turning, at 375° for 20 to 45 minutes or until golden brown and tender. Serves 4 to 6.
Beat cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg in mixer bowl until light and fluffy. Spoon into pie shell. Sprinkle with pecans. Combine corn syrup, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon vanilla in small bowl; mix well. Pour over pecan layer. Bake at 375° for 35 to 40 minutes or until set. Yield: 6 servings.
Combine the first 4 ingredients in a pan and boil for 5 minutes. Roll out pie dough and cut into 4 squares. Put apples in center of each and sprinkle with a little sugar and cinnamon. Fold up, seal and lay upside down in greased pan. Pour warm mixture over the dumplings. Bake at 350° for 1 hour, until tops are brown.
Bring sugar, milk and butter to a boil. Turn fire down, but continue to boil, stirring constantly for 3 minutes. Take off heat and add peanut butter and vanilla. Beat until batter begins to lose shine. Pour into buttered pie plate and let cool.
Add all ingredients to eggs. Pour in shell. Bake for 30 to 40 minutes at 375°.
Mix all ingredients well. Split rolls and spread mixture on both sides of roll. Bake 30 minutes at 350°, covered with foil. May be frozen; allow longer for baking if not completely thawed when placed in oven. Makes enough for 40 to 60 rolls. Great to have for holidays.
Drain pineapple. Combine juice, sugar and flour in bowl, mixing well. Stir in cheese and pineapple. Spoon into greased 1 1/2 quart casserole dish. Combine margarine/butter and cracker crumbs in bowl, mixing well. Sprinkle over pineapple mixture.
Soak bread in milk; mix with beef. Add all ingredients, except tomato sauce. Mix well. Turn into loaf pan. Cover with soup or sauce. Put bacon slices on top, if desired. Bake 1 hour at 350°. Baste occasionally.
Butter baking dish; cover bottom with half of stuffing mix. Arrange chicken breasts. Top each breast with salt and pepper, minced onion flakes, parsley flakes and one slice of Swiss cheese. Add half of blended soup mix, rest of stuffing and rest of soup mix. Bake at 350° for one and one-half hours.
Bake pie shell until almost done. Place chopped tomatoes in pie crust. Top with liberal amount of basil, oregano and pepper. Mix mayo, onion and cheese together; spread on top. Bake at 350° for 30 to 35 minutes.
Prepare butter cake mix as directed on package. Place batter in 8-inch greased and floured cake pans. Bake as directed on package. While cake is baking, mix together sugar and sour cream. After well mixed, place in refrigerator until well chilled. Take cooked, cooled layers and slice in halves with thread. (Wrap thread around cake in center and pull.) Remove chilled sour cream mixture and add thawed coconut, saving 1 cup. Place mixture between each layer, but not on top. Mix reserved coconut mixture with Cool Whip and ice sides and top. Refrigerate for three days.
Dissolve gelatin in boiling water. Add cold water. Stir in yogurt until well blended and smooth. Fold in whipped topping. Pour into 9-inch square pan. Freeze until firm, about 6 hours or overnight. Scoop into individual dessert dishes.
Soak cucumbers in lime water 24 hours. Soak cucumbers in clear water 2 hours. Drain 15 minutes. Prepare syrup, using vinegar, sugar, salt and pickling spice. Tie spice in bag to keep pickles clear. Put cucumbers in hot, not boiling syrup. Simmer 2 to 3 hours but do not boil. Seal while hot. Process 10 minutes at simmering temperature.
Pour pineapple in pan; pour blueberries on top of pineapple. Put sugar on that; top with a yellow butter cake mix and slice butter on top. Bake at 350° until gold and bubbly.
Wash and remove the skin from the chicken legs. Beat the eggs and milk in bowl. Crush the potato chips and put on a flat plate. Take the chicken legs and dip into egg mixture, then into the potato chips. Place chicken on a rack on a cookie sheet. Bake for 1 hour at 350°. Children love it.
Bring sugars, butter and milk to a boil, stirring constantly, until a soft ball forms when dropped in cold water. Remove from fire and add vanilla and pecans. Heat until it begins to thicken. Drop by spoonfuls on waxed paper.
Cook macaroni in salted water as directed on package. Drain in colander. Put back in pot, add butter to macaroni, then add whipped eggs and milk. Stir in cheese. Place in a greased casserole dish and bake at 350° for about 30 minutes or until liquid is firm, but not dry.
Mix milk and lemon juice. Add drained fruits and nuts. Mix with Cool Whip.
Dissolve Jell-O and plain gelatin in hot water. Add sugar, dash of salt and lemon juice. Chill until slightly thickened. Add crushed strawberries, then fold in whipped cream and place in baked pie shell. Chill until firm. Garnish with additional whipped cream and whole strawberries. (All measurements are level.)
Put chicken pieces in a 9 x 13-inch baking dish. Layer cheese slices on top. Cover with soup and sprinkle stuffing mix over top. Bake at 350° for 30 minutes. Remove and cover; bake 20 more minutes.
Place tomatoes in a medium bowl. Cover with hot water to a depth of 2-inches above the tomatoes; let stand 15 minutes. Drain; coarsely chop tomatoes and set aside.
Cook all together to a soft boil stage. Remove from heat. Beat until it starts to get firm. Drop by spoonfuls onto wax paper.
Preheat oven to 350°. Thaw strawberries and reserve 1/2 cup juice for making filling. Mix flour, soda, cinnamon, sugar and salt. Make a well in center of mixture. Pour strawberries, oil and eggs into the hole. Mix by hand until all ingredients are thoroughly combined. Stir in chopped nuts. Pour into 2 greased and floured 9 x 5 x 3-inch pans. Bake 45 to 60 minutes.
Saute mushrooms in butter 5 to 7 minutes. Soften cheese and add egg yolks and onion; mix well. Add mushrooms and juice. Spread mixture on toasted bread rounds. Broil 3 to 5 minutes.
Melt oleo in small cake pan. Sift dry ingredients, then add the rest and mix. Add oleo. Bake at 350° just until crusty on top, about 15 to 20 minutes.
In a large pan, cook cabbage, apples, salt and pepper in a small amount of boiling water over medium-low heat, covered, for 15 to 20 minutes or until apples are tender. Drain. Return to saucepan. Add vinegar, butter, brown sugar and cinnamon. Heat through. Stir to combine. Makes 8 servings.
In slow cooker, combine all ingredients, except green onions. Cover. Cook on low 7 to 8 hours. Garnish with green onion slices. Makes 7 to 8 servings.
Cook first 3 ingredients to hard crack or 300°. Butter an 8-inch skillet. Put in peanut butter. Pour cooked syrup on top. Stir quickly into a ball. Cut with scissors.
Combine eggs, oil and biscuit mix. Stir in chilies, onion, garlic and half of the cheese. Stir in squash. Pour into a greased 13 x 9-inch baking dish. Bake at 350° for 40 minutes; sprinkle with remaining cheese and bake 5 minutes more. Yields 8 to 10 servings.
Brown meat and drain grease. Add onion and brown. Add barbecue sauce and sugar. Mix well and let simmer 5 minutes. Put biscuits in muffin pan. Mash biscuits around cups of the pan. Spoon in meat mixture. Put cheese over top and bake until biscuits are brown. Preheat oven to 325°.
Sift dry ingredients into large mixing bowl. Add well-beaten egg yolks, butter, milk and vanilla. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture. Pour batter into hot waffle iron. Bake until crisp.