HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray sheet cake pan with Pam. Spread pecans on bottom of pan. Spread coconut over pecans. Pour cake mix over coconut. Mix cream cheese, margarine, powdered sugar, vanilla and enough milk to make consistency of cake mix. Pour over other ingredients and bake at 350° for 1 hour.
Put salmon in bowl. Take all black skin and bones out. Add the water. Mash up crackers with your hands. Add the crackers and egg. Mash up. Make patties. Deep fry on medium-high heat until brown on one side, then turn and brown. You can put corn flakes and crackers. Make sure you can roll patties so they don't fall apart.
Mix lemonade, condensed milk and 3/4 container of Cool Whip. Pour into graham cracker crust. Use remainder of Cool Whip to top pie.
Beat cream cheese until fluffy. Beat peanut butter into softened cream cheese. Beat confectioners powdered sugar into the mixture. Fold Cool Whip into the mixture. Pour the mixture into the graham cracker crust. Refrigerate for 1 hour before serving.
Stir together mayonnaise, oregano, salt and pepper. Spread on bottom half of loaf; line with lettuce. Arrange in layers, ham, Swiss cheese, bologna, American cheese, salami, tomatoes and onion. Cover with top half of loaf. Cut into desired lengths for serving. Makes 8 to 10 servings.
Lay out squares in pan. Melt butter and sugar and pour over crackers. Sprinkle nuts on top. Bake at 300° for 10 to 12 minutes. Take up immediately to cool.
Using an 8 x 8-inch pan, line pan with biscuits. Brown ground beef in skillet with green peppers; add rest of ingredients (reserve cheese). Put into pan lined with biscuits. Sprinkle cheese on top; bake at 350° for 20 to 25 minutes.
Saute onion in butter. Mix all ingredients and cook in crock-pot on low for 8 to 10 hours.
Grease large cookie sheet. Sprinkle with coconut; spread with batter. Sprinkle rest of coconut and nuts over top. Bake at 325° for 45 minutes.
Remove crust from bread and place in bottom of greased 13 x 9 x 2-inch baking dish; brush bread with butter. Set aside. Brown sausage; crumble and drain. Spoon over bread. Sprinkle shredded cheese over sausage. Mix beaten eggs with half and half and salt. Mix well. Pour this mixture over bread, sausage and cheese. Cover and chill overnight. Remove dish from refrigerator and remove cover from dish approximately 15 to 20 minutes prior to baking. Cook uncovered in 350° oven for 45 minutes.
Preheat oven to 350°. In a small bowl, combine flour and baking soda; set aside. In a large bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet chocolate morsels. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes until edges are golden brown. Makes about 3 dozen 3-inch cookies.
Blend sugar gradually into eggs, add salt, vanilla and about half of the milk. Bring just barely to boiling and remove from the heat. Pour into freezer and add enough milk to fill freezer and freeze.
Cook squash, onion and green pepper together. Stir once in a while and mash as you stir. Pour into a casserole. Spread Cheddar cheese soup over top. Sprinkle bacon bits on top of cheese. Bake in a 375° oven for 40 minutes. Melt margarine in a saucepan and pour in stuffing mix. Combine and sprinkle on top of casserole and bake 5 more minutes.
Add shortening, hot water and sugar. Sprinkle in yeast. Let stand until yeast foams. Add 2 cups flour, salt, egg and beat. Add 2 cups flour, stir until blended. Dough will be very soft. Let stand in warm space until double in size. Knead 1 to 1 1/2 cups flour on floured counter. Roll out in a rectangle 1/2-inch thick. Butter dough and sprinkle brown sugar and cinnamon and roll. Cut in 1/2-inch slices. Place in pan. Let rise until double. Bake for 20 to 25 minutes at 350°.
Layer contents of cans of whole green chilies in a greased casserole. Top with shredded cheese. Beat 4 eggs with 1/2 cup milk and salt. Pour over chilies and cheese. Dust with paprika. Bake at 325° for 30 to 45 minutes.
Wash eggplant and slice into 1/4-inch slices, leaving skin on. Dip slices into mixture of milk and egg. Coat with seasoned bread crumbs. Coat cookie sheet with oil; place slices of eggplant on sheet. Place tablespoon of sauce on slice. Option, put peppers and pepperoni on slices. Place in 425° for 30 to 35 minutes. Last 5 minutes, sprinkle with Mozzarella until cheese melts.
Combine all the ingredients in a blender and whip until smooth. Pour into a small saucepan. Cook over moderate heat, stirring constantly as mixture reaches a boil. Boil 1 minute. Remove from heat; cool and refrigerate.
Cook spareribs on bake at 350° for 1 1/4 hours (35 to 40 minutes on each side). Salt and pepper to taste. In a large bowl, mix the sauce together (the rest of the ingredients). Pour over the partially cooked spareribs. Continue cooking at 350°, uncovered, for another 2 hours. Serve with cooked rice.
Cook chicken breast until tender, then cut into small pieces. Combine ingredients and place in a 9 x 12-inch buttered dish. Top with crushed potato chips. Bake at 350° for 30 minutes.
Sprinkle chicken with salt. Place skin side down in foil-lined shallow baking pan. In a small saucepan, heat the butter, mustard, lemon juice and tarragon until the butter melts; stir until smooth. Brush mustard sauce over chicken. Bake at 425°, basting chicken often with sauce, for 25 minutes. Turn chicken; brush with sauce and baste often. Bake 20 minutes longer. Heat remaining sauce and serve with chicken. Makes 4 servings.
Cook cauliflower in boiling salted water; drain, reserving liquid. Melt butter. Add onion and cook until soft. Blend in flour; add broth, and cook stirring constantly until mixture comes to a boil. Stir in 1 cup liquid drained from cauliflower (adding water if necessary to make 1 cup), cream and Worcestershire sauce. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled with chopped chives or parsley. Makes about 2 quarts.
*Sophie boils her whole potatoes until fork-tender, then peels them while they are still hot. If you use canned potatoes, heat them in the microwave.
Coat pecans with egg white mixture; sprinkle sugar mixture over nuts and toss, being sure to coat each nut. Bake at 250° for 1 hour.
Mix all of the ingredients well. Pinch of small pieces and roll into balls smaller than ping-pong balls. Bake on an ungreased sheet at 350° for 25 to 30 minutes or until brown. These are great served warm.
Preheat oven to 300°. Grease 2 large cookie sheets and set aside. In a large bowl, cream butter and sugar. Mix in eggs until light and fluffy. Add 2 cups flour, baking soda and cinnamon to creamed mixture alternately with rum and mix thoroughly. Mix rest of flour with fruit and nuts (except cherries). Fold into dough mixture. Form into 1 tablespoon mounds and place on cookie sheet. Top each with a cherry half. Bake 15 minutes.
Combine sugar, Karo and cream. Boil to soft ball stage. Remove and beat at once. Candy will thicken and change color. Add vanilla and continue beating until very thick. Pour over fruits and nuts that have been mixed together in a large bowl. Mix well and press down with wet spoon into a pan lined with wax paper. After cooling, cover and place in refrigerator. Candy will become firm and lighter in color. Cut as desired after 24 hours. Candy stays fresh for several weeks.
Brown livers in small amount of shortening. Pour sauce over livers and simmer 10 minutes or place in oven for 30 minutes at 350°.
Mix cottage cheese, drained pineapple and Cool Whip. Add dry gelatin, no water. Mix. Place in refrigerator until ready to serve.
Brown sausage and drain. Set aside. Beat eggs. Add milk, salt and mustard. Gently stir in the cubed bread, then the grated cheese and then the sausage. Put in 8 x 12-inch buttered dish and refrigerate overnight. Bake at 350° for 45 minutes. Let stand five minutes before serving.
In a large bowl, combine all ingredients. Shape into loaf in	oblong	2-quart baking dish. Cover with paper towel and heat at	High (Full Power) for 25 minutes or until done, turning dish occasionally. Drain; let stand, covered, 5 minutes. (May substitute your favorite meat loaf recipe.)
Put first four ingredients in top of double boiler (over boiling water) and mix at high speed with mixer for 5 to 7 minutes. Then remove from heat and add vanilla. Continue to beat until smooth.
Cut off all large leaves; peel woody outer skin of main stem. If stems are large, split into pieces for serving. Cook, uncovered, in large amount of boiling salted water 10 to 30 minutes, or just until tender. Drain; season with salt, pepper and melted butter. Or serve with Cheese Sauce, Butter and Lemon Sauce, Hollandaise Sauce or Crumb Sauce. Allow about 1/2 pound per portion.
Wash blueberries and set aside to drain. Cream butter and sugar; mix in eggs and flour. Add milk; beat dough. Fold in blueberries carefully. Place in well-greased muffin pans. Bake at 350° for 30 minutes.
Sift flour then measure. In large pan, combine and mix together raisins, flour, candied fruit (the 2 cups flour coats fruit so it won't drop to bottom of cake), green cherries, red cherries and pecans. Mix together and let stand.
Drain pineapple and oranges thoroughly. Mix remaining ingredients with the fruit. Chill and serve. This is quick to mix and really good.
Mix together cream cheese and sugar. Add pudding. Add pineapple with juice in it. Stir in Cool Whip. Chill and serve.
Cut cheese into cakes and melt. Place sausage, Bisquick and cheese in a large mixing bowl. Mix well. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes. You can freeze these.
Mix all together and refrigerate. A 1/2 cup serving equals 1/2 meat exchange.
Cream the butter and sugar. Add flour, vanilla and nuts into creamed mixture. Form into small balls. Bake on ungreased cookie sheet at 350° for 10 to 15 minutes. When done, roll tarts in sugar.
Mince the tomatoes, cucumber, red pepper and onion. Crush the garlic and mix it with the salt, pepper and breadcrumbs. Add the oil, drop by drop to form a thick paste. Slowly stir in the vinegar and put the mixture into a soup tureen with the minced vegetables. For a thinner soup, a little water can be added. Add the ice and leave the soup to stand in a cold place. Decorate with chopped parsley if desired.
Wash, drain and cube chicken breasts.	Place in baking dish. Mix together soup and sour cream; pour over chicken. Melt margarine and pour over soup mixture. Crush Ritz crackers	and mix with poppy seed. Sprinkle over dish. Bake at 350° for 45 to 50 minutes.
Cool potatoes. Dice, leaving some skin on. Cube cheese and sprinkle on top. Add remaining ingredients. Toss together and sprinkle with paprika, if desired. Bake at 350° until cheese melts, about 30 minutes.
Cook eggplant until tender. Drain well. Stir milk into soup. Blend in egg. Add drained eggplant, onion and stuffing mix. Toss lightly. Pour into greased baking dish. Top with shredded cheese. Bake at 350° for 20 to 25 minutes.
Use a teaspoon to place on greased baking sheet. Bake in a 375° to 400° oven until slightly browned.
Preheat oven to 350°. Cream butter and sugar in large bowl until light. Gradually add flour, then stir in chips. Roll well rounded teaspoonfuls of dough into balls and place on ungreased cookie sheets. Bake 12 to 14 minutes; cookies will still be pale. Let stand 2 minutes before removing from cookie sheet and dust with powdered sugar, if desired. Makes 7 dozen cookies.
Mix chili powder and flour together. Brown meat, then add onions, celery and bell pepper; cook until soft. Add tomato paste; stir in well and cook a few minutes. Stir in seasoning, then the water. Cook 2 hours or more. Add beans about 1/2 hour before done.
Dissolve sugar and Jell-O in hot water; add other ingredients and mix well. Pour in mold and place in refrigerator to set. Makes a beautiful salad and is a must for Christmas dinner.
Soften ice cream. Mix ice cream and whipped topping with Oreo crumbs and instant coffee. Spread in pans. Cover and freeze.
Layer in pan or large bowl as listed. Cover. Toss before serving. Can be made the night before.
Mix eggs, sugar and butter and beat 2 minutes. Add jam and mix well. Sift in dry ingredients, alternating with milk. Bake at 300° for 45 minutes to 1 hour.
Brown beef strips in oil. Add chopped peppers and sliced onions separated. Sprinkle ginger, pepper and salt. Add soy sauce.
Fill a 9 x 13-inch cake pan 3/4 full of sliced potatoes. Put onion and browned hamburger over the top. Mix soups, sugar, milk and oregano together and pour over top of the potatoes. Top with pepperoni. Cover with foil and bake 1 1/2 hours at 350° or until potatoes are done. Top with cheese and bake, uncovered, until cheese melts.
Sauce: Simmer over low heat. Bake at 350° for 1 hour; pour off fat and bake 10 minutes longer.
Cut rhubarb into small pieces. Mix together sugar, flour, salt, lemon extract and beaten egg yolks. Add rhubarb. Pour into baked pie shell and bake at 350° until soft. Beat whites stiff and put on top of rhubarb. Return to oven and brown.
Bake white cake mix according to package directions. Let cake cool, then punch holes in cake about every inch. Drizzle the Eagle Brand milk, cream of coconut and then sprinkle the coconut. Spread Cool Whip and sprinkle more coconut. Cover and chill in refrigerator.
Heat oven to 425°. Melt shortening in rectangular pan in oven. Mix potatoes, cheese, salt and pepper. Dip chicken into egg. Roll in potato mixture. Place chicken, skin side up, in pan. Bake uncovered until done, about 1 hour.
In wide frying pan over medium heat, cook bacon until crisp. Lift out, drain and crumble. Set aside. Pit, peel and dice avocado. Moisten avocado with lemon juice and set aside.
In a saucepan, combine all ingredients; mix well. When warmed, serve on bun.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder together. Add to creamed mixture alternately with milk. Spoon batter into large greased loaf pan. Pour pie filling over batter. Bake in a preheated 350° oven for about 40 minutes or until cake tests done. May frost with latticed confectioners frosting, if desired.
In small mixer bowl, combine dessert mix and milk and beat at high speed in electric mixer for about 1 minute. Blend in water and brandy and beat at high speed 2 minutes more or until fluffy. Whip cream and carefully fold into prepared filling. Pile into baked pastry shell and chill for 3 to 4 hours. Garnish with whipped cream and chocolate shavings. Don't be afraid to add chocolate shavings to filling. Use milk chocolate.
Mix all ingredients except apples together. Blend well. Fold in apples. Bake for 1 hour in a tube pan at 325°.
Beat eggs; add milk, broth, salt and pepper. Add Croutettes; mix lightly. Pour into a greased baking dish (8 x 8 x 2-inch). Bake in a 350° oven for 45 to 50 minutes.
Blend applesauce and sugar. Mix in eggs and bananas. Add flour, baking soda, baking powder, salt, milk and vanilla extract. Stir in nuts. Bake at 350° for 1 hour in a greased and floured loaf pan.
Drain Mexicorn; add onions, jalapeno peppers and mayonnaise. Cover and chill. Add tomato before serving.
Spread apples evenly in a 9 x 13 inch baking dish. Combine other ingredients and crumble over apples. Bake at 350° for 30 to 35 minutes. Serves 12.
Mix jello and hot water well, then add remaining ingredients. Let congeal. Makes 11 small or 1 large mold.
Drain oranges. Mix the syrup from the oranges with the orange juice, lemon juice and honey. In a glass bowl, toss together the fruit. Pour the dressing over the fruit and chill at least 2 hours.
In a casserole, layer green beans, crumbled bacon and mushrooms.	Mix sugar, vinegar and bacon grease, and pour over casserole layers. Bake 45 minutes at 350°.
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat thoroughly. Add sifted dry ingredients and nuts. Mix well. Drop from a teaspoon into ungreased cookie sheets. Bake at 375° about 10 minutes or until delicately browned.
Preheat oven to 350°. Place melted butter in 9 x 13-inch pan. Sprinkle crumbs over butter. Evenly spread the chips, coconut and pecans over crumbs. Drizzle the condensed milk over all of this and bake at 350° for 25 to 30 minutes. Cool completely before cutting into bite-size squares.
Combine all ingredients in a large mixing bowl; mix well and knead. Let rise and then knead again. Form buns. Bake in a preheated 350° oven for 20 minutes or until done.
Combine sugar, vinegar and salad oil. Mix and pour over vegetables. Salt and pepper to taste. Chill overnight and toss to coat.
Melt together and let boil 3 minutes (no longer). Let cool and spread over nuts. Spread small container of Cool Whip over chocolate sauce. Freeze.
Weigh and mix together margarine, peanut butter, sugar and brown sugar until blended. Beat in eggs and vanilla. Weigh and sift together flour, baking powder, soda and salt. Add to peanut butter mixture, stirring until well blended. Chill dough until it can be easily handled, 3 hours or more.
Soak squash and onions in 1 gallon ice water for 3 hours and drain. Bring the vinegar, sugar and spices to a boil. Drop in the squash and onions and boil for 3 minutes. Pack in sterilized jars and seal.
Mix all together and cook over medium heat until thickened. Serve over hot buttered biscuits for breakfast.
Bake pie crust and let cool. Cream together cream cheese, sugar and vanilla. Blend in Cool Whip. Line pie crust with sliced bananas. Spread on the cream cheese and Cool Whip mixture. Spread blueberry pie filling on top. Chill well before cutting.
Cook potatoes, garlic and onion until done and then drain. Mix Cheez Whiz, salt, red pepper, garlic powder, broccoli, milk and Ritz crackers. Place potatoes in casserole dish sprayed with Pam. Pour broccoli mixture over potatoes; sprinkle with Parmesan cheese and paprika. Bake at 350°, uncovered, for 25 to 30 minutes.
In a skillet, heat the fat; brown mushrooms. Add remaining ingredients and heat well. Makes 6 servings.
Melt cheese and oleo together in microwave. Sift powdered sugar and cocoa together. Add to cheese and oleo mixture. Stir in vanilla and pecans. Mix well and spread on waxed paper-lined cookie sheet. Cool and cut into squares. This recipe makes quite a bit of fudge, so you may want to cut the recipe in half.
Cook spinach and broccoli. Cook rice separately; then mix all together with the butter. Pack mixture into well greased mold in pan of boiling water. Bake at 350 degrees for 30 minutes. Turn mold upside down onto plate to serve rice ring.
Put vinegar and butter in top of double boiler until butter is melted, then add other ingredients after they have been mixed together. Cook until thick.
Brown meat. Drain. Add chopped onion, taco sauce, tomato sauce, broken up tomatoes and green chiles. Grate cheeses and mix together. In a greased casserole, layer meat mixture, tortillas, olives and cheeses. Save some of the cheese for topping and mix with crushed corn chips. Sprinkle on top of casserole and bake at 350° for 20 to 30 minutes.
Place half the potatoes in a greased 2-quart casserole. Add half the onion and half the flour. Sprinkle with salt and pepper. Put in half the cheese. Repeat layers. Pour milk over all. If desired, sprinkle with 3 tablespoons buttered bread crumbs. Cover and bake at 350° for 1 1/4 to 1 1/2 hours. Uncover and bake 15 more minutes.
Preheat oven to 375°. Before making cake batter, prepare topping. In 13 x 9-inch baking pan, place butter or margarine; place pan in oven until butter melts. Sprinkle brown sugar over butter.
Preheat oven to 425° to 450°. Put cooking oil in pan or skillet and heat. Put sugar, Cream of Wheat, flour, salt, baking powder and soda in large bowl. Mix well. Make a hole in center and drop in egg; stir. Add buttermilk and stir. Take 2 tablespoons hot cooking oil out of pan or skillet and pour over mixture. Mix well. Pour into pan or skillet. Bake at 425° to 450° for 20 to 30 minutes or until brown.
Peel and cube the potatoes. Place in a saucepan and cover with water. Cook until tender; drain. Mash until smooth. Stir in cream cheese, sour cream, onion salt and pepper. Spoon into a greased baking dish. Dot with butter; sprinkle with paprika and cheese. Cover and bake at 350° for 35 to 40 minutes. Yields 4 to 6 servings.
Combine all ingredients. Place in a casserole dish and bake at 350° for 1/2 hour, covered, and 1/2 hour uncovered.
Remove stems from mushrooms. Wash and drain. Stuff mushroom caps with raw sausage. Smooth off until even. Place in covered casserole, right side up, and bake for 20 minutes at 400°.
Mix sour cream and taco seasoning. Mix lemon juice with avocados. Layer ingredients in 2-quart casserole, beginning with beans, then sour cream-taco seasoning, picante sauce, lemon juice-avocado mixture, tomatoes, then chopped onions, Cheddar cheese and end with ripe olives.
Mix all ingredients in large bowl; roll out and cut doughnuts. Drop in hot grease until light brown. Drain on paper towels.
Mix all ingredients well. Drop by teaspoon into 375° shortening. Fry until golden brown. Drain.
Rinse beans, place in large Dutch oven with ham bone and water. Bring to boil, reduce heat and simmer, covered, about 3 1/2 hours (until beans are tender). Remove ham bone and meat. Cool, remove meat from bone. Chop meat and return to beans along with remaining ingredients. Simmer 30 minutes (or until vegetables are tender), stirring occasionally.
Grate onion and potatoes. Fry bacon and pour fat over potato-onion mixture. Add hot milk. Add beaten eggs one at a time and salt and pepper. Pour into greased pan. Bake 15 minutes in oven at 400°; then reduce oven to 375° and bake 45 minutes more.
Remove seeds from watermelon and put pulp into blender. Should yield about 6 cups of juice.
Mix dry ingredients; add oil, buttermilk and yeast. Mix like biscuits; put in large bowl with lid on. Refrigerate overnight before using roll or cut out biscuits. Bake at 400°. This recipe makes about 25 to 30 biscuits. The dough will stay good in refrigerator for 2 weeks. (Keep lid on bowl sealed.)
Melt butter or margarine in a large skillet. Add onion and green pepper; cook until tender. Add mushrooms; cook 3 minutes. Add tomatoes, lemon juice, tarragon, bay leaf, Tabasco sauce and salt. Cover; simmer 20 minutes. Add flounder fillets; cover. Simmer 5 to 10 minutes, until fish flakes easily. Makes 3 to 4 servings.
Put pastry into pie pan. Flute the edges. Do not prick. Bake at 350° for 7 minutes.
Heat water and salt to boiling. Add broccoli; cover and cook until tender. Drain. Put in 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk together; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Makes 6 to 8 servings.
Mix first 3 ingredients and freeze, or mix Crystal Light, water and pineapple juice until dissolved. Freeze. Remove 2 to 3 hours before serving. Add ginger ale. Delicious! Serves about 20 people!
Add onion to cream cheese and mix well. A few drops of milk may be added to thin the cream cheese down. Spread this on a 10 to 12-inch platter. Pour seafood sauce over and spread evenly. Sprinkle crab meat all over top and chill for 1/2 hour. Serve with crackers.
Add taco seasoning and 1 cup water to browned ground beef; let simmer 10 minutes. In casserole dish, place layer of corn chips and meat mixture. Mix soups and Ro-Tel (in blender, if possible). Pour over mixture in casserole dish. Top with grated cheese. Bake in oven 15 to 20 minutes.
Cream shortening with brown sugar. Add eggs; mix. Add melted chocolate. Stir the 2 1/2 cups flour, soda and salt together and add alternately with sour milk to creamed mixture. Add nuts and raisins which have been floured with the 1/2 cup flour. Drop by teaspoonfuls on greased cookie sheet. Bake at 400° for 10 minutes. Will yield 3 1/2 dozen.
Cream the shortening, butter and sugars until fluffy. Beat in egg and vanilla. Sift dry ingredients together and add to creamed mixture until well blended. Shape into small balls. Place on lightly greased cookie sheet. Dip bottom of glass into a mixture of cinnamon and granulated sugar; press into shape. Bake 10 to 12 minutes in a 375° oven.