HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Cool Whip and sour cream together. Stir in package of dry jello. Fold in fruit cocktail, cherries and pecans. Mix well. Chill for 1 hour before serving.
Saute onions over medium heat, stirring constantly, until tender and transparent. Dissolve bouillon cubes in water and gradually add to the onions. Stir in Worcestershire sauce and salt. Bring to a boil; simmer 5 minutes.
Mix all ingredients except raisins and nuts at low speed. Mix for 2 minutes. Add raisins and nuts at low speed; mix well. Drop by spoonful about 2 inches apart on greased cookie sheet. Bake 12 to 15 minutes in 375° oven or until lightly brown around edges.
Layer in a 9 x 9-inch baking dish, topping with the grated Cheddar. Bake in a 350° oven until heated, about 20 minutes. This is good with turkey or beef, as well as Mexican food.
Mix dry ingredients. Mix milk, egg and oil and add to dry ingredients. Cook on hot griddle. Serve with maple syrup or fruit sauce.
Dissolve jello in 1 cup boiling water. Add frozen strawberries, crushed pineapple, bananas and pecans. Pour one half the mixture in a dish and let congeal. Add sour cream to the other half of mixture; pour this over the first congealed layer.
Stir-fry pork. Stir in all other ingredients, except cheese. Pour into a 2-quart casserole sprayed with Pam. Bake, uncovered, at 375° for 25 minutes. Sprinkle with cheese. Bake 3 to 4 minutes longer.
Combine first 5 ingredients, mixing well. Shape into 6 patties. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place patties on rack and cook 5 minutes on each side or until done. Brush top of each cooked patty with tomato sauce and top with a slice of cheese. Yield: 6 servings (166 calories per serving).
Preheat oven to 350°. Brown ground beef in a skillet and drain; add taco seasoning and stir. Add chili beans and simmer over low heat for about 5 minutes. Spoon into the bottom of a casserole dish. Top with cheese and then crumble corn chips on top until it forms a thin crust. Bake at 350° for 15 minutes. Remove from oven and top with fresh chopped tomatoes and shredded lettuce. Serve immediately, topped with taco sauce if desired.
Brown bacon; add onion and ground beef. When cooked, drain off grease and add remaining ingredients. Put in casserole dish and bake 30 minutes or simmer in skillet for about 20 minutes.
In a bowl, mix apples and 1 cup sugar. Set aside. Mix oil and 1 cup sugar. Mix eggs, vanilla, flour, soda and salt. Mix all ingredients together and bake at 350° until cake is done.
Wash turkey; rub down with oil and melted margarine. Add water to roasting pan with turkey. Make a tent out of foil to cover the bird. Place in oven at 325° and bake for 4 hours. Baste continuously. Take pan drippings and add to dressing.
Mix thoroughly; roll to 1/4-inch thickness. Cut and fry in deep fat at 375°.
Sift together white sugar and flour and set aside. Melt butter and mix in the flour and white sugar. Grease a 9 x 13-inch pan. Place this mixture in bottom of pan and spread it out. Bake 10 minutes in a 350° oven.
Mix powdered sugar, milk, vanilla and Cool Whip, then fold in cream cheese. Make layers starting with cookies and ending with cookies.
Cream sugar and butter. Add eggs, molasses and mix well. Add dry ingredients to cream mixture and blend. Stir in 1 cup boiling water. Pour into greased pan. Bake at 375° for 30 to 40 minutes or until done.
Stir dry ingredients together. Cut in shortening; mix in zest. Pour liquid all at one time. Mix lightly enough to bind ingredients together. Roll on lightly floured board to 3/4-inch thick. Cut with 2-inch biscuit cutter. Bake at 450° for 20 minutes until golden brown.
Combine chopped apples and sugar and let stand in mixing bowl. Beat egg whites stiff; add yolks and beat. Add oil and mix well. Let stand. Sift dry ingredients together. Add oil and egg mixture to apples and sugar and mix well. Add dry ingredients and nuts and stir well. Pour in well-greased and floured pan (Bundt pan). Bake at 350° until cake is done. Turn out of pan while cake is hot and drizzle with 1 cup powdered sugar dissolved in juice of one lemon.
Dice bacon and fry. Remove bacon and drain on paper towels. In bacon fat saute garlic, onion, green pepper and celery. Add and mix well the rest of the ingredients, except bacon. Put bacon on top. Bake in 350° oven for 45 minutes or until beans are good and hot. Bake in a 2-quart bean pot. Serves 12.
Melt shortening in Pyrex baking dish. Scald meal with boiling water. Mix until mushy. Add sweet milk and then eggs. Mix well, then pour in shortening. Bake at 375° about 25 minutes.
Mix sugar, flour and salt.	In saucepan, bring to a boil margarine,	cocoa and water. Pour over dry ingredients and add buttermilk, eggs, soda and vanilla. Pour in greased 9 x 13-inch pan and bake 20 minutes at 400°.	Frost cake, if desired.
Mix 1st 5 ingredients. Slit franks, cutting to ends and only 3/4 the way through. Stuff with ham mixture. Wrap with bacon. Secure with toothpicks. Brush with barbecue sauce while grilling until bacon is crisp. Serve in toasted buns.
Mix all ingredients, except pie shell. Put into pie shell. Freeze until solid. May need to thaw some before serving.
Cream together the oleo and shortening. Gradually add sugar. Add eggs, one at a time, beating well with each addition. Sift together flour mixture and add with milk. Add vanilla. Bake 1 hour and 15 minutes at 325° or until done.
Mix ingredients in order listed. Pour into unbaked crust. Place in cold oven. Cook at 350° for 45 minutes or until the crust cracks.
Slice angel food cake evenly in two, having top and lower section. Spread pie filling onto bottom layer, on top only. Place the top section back over this. Save a little of the pie filling. Then, after the cake is restacked, cover it with Cool Whip like icing a cake. Put remaining pie filling on top of the Cool Whip (on top of cake). Keep in refrigerator. Very good and keeps well. Keep cake covered.
Microwave tortilla for one minute. Lift and wipe excess moisture off plate. Return tortilla to plate, adding to center broccoli (or spinach). Top with cheese, then salsa. Warm entire tortilla for one minute. Remove from microwave. Wrap by rolling (to eat with fork and knife) or fold one side up and then roll (to pick up). Let cool one minute before eating.
Melt margarine and sugar. Cook for a few minutes. Cool. Lay crackers on cookie sheets. Dribble margarine and sugar on crackers. Top with crushed walnuts. Bake at 325° for approximately 10 minutes. Remove from pan immediately and lay on wax paper until cool.
Cook sweet potatoes with just the juice from one can of sweet potatoes. Let them boil for about 5 minutes. Pour off liquid and mash the potatoes well. Then add the sugar. Stir well. Add crushed pineapple, including the juice.
Mix together sour cream, mayonnaise and seasoning. Stir in onions, spinach, water chestnuts and red pepper. Cover; refrigerate to blend flavors. Serve with crisp vegetable dippers, assorted crackers or bread. Makes 3 1/2 cups.
Mix together cinnamon, sugar and pecans and set aside. Mix with mixer cake mix, sour cream, water, oil, eggs and pudding. Oil bundt pan and put 1/2 of cinnamon mixture. Add 1/2 of cake mixture. Add remaining cinnamon mixture. Add remaining cake mixture. Swirl with knife to create marble effect. Bake 350 degrees for one hour.
Preheat oven to 350°. Grease 9 x 13 casserole dish. Melt cream cheese and butter. Whisk together milk, flour and salt. Add to cream cheese and butter mixture. Add drained corn and chopped jalapeos to mixture and pour into baking dish. Top with grated cheese. Bake for approximately 45 to 50 minutes.
Mix the first 5 ingredients; pour into crust. Freeze. Remove from freezer 3 or 4 minutes before cutting. Keeps well frozen for 2 weeks.
Cook rice in water. Mix all ingredients, except cheese. Cover with cheese and bake in a covered dish at 325° until done.
Mix brown sugar, white sugar, eggs and vanilla; add butter and pecans. Pour into an unbaked 9-inch shallow pie shell. Cook about 35 minutes in a 350° oven.
Fry tortillas one at a time in hot oil in skillet until crisp and golden, turning once. Drain on paper towels. Place on baking sheet. Sprinkle mixtures of cheese over tortillas. Top with tomato. Bake at 350° for 10 minutes or until each cheese melts. Cut each tortilla into quarters. Top with cilantro. Serve warm. Yields 3 to 6 servings.
Combine juices and sugar. Mix. Add fruits and spoon into 13 x 9 x 2-inch pan. Freeze (cover with foil). Remove from freezer 10 to 15 minutes before serving.
Beat margarine, egg, sugars, and vanilla. Add sifted dry ingredients: flour, baking powder, baking soda and salt. Then add the oatmeal, Rice Krispies, and chocolate chips. Drop by teaspoons on cookie sheets. Bake at 350° for about 12 minutes.
Mix together flour, sugar, salt, soda and cinnamon. Then add the rest of ingredients. Mix. Do not beat. Bake in greased Bundt pan at 350° for 1 hour and 15 minutes.
Preheat oven to 400°. Butter 9 x 13 inch baking dish. Stir whip cream and cheese in large heavy saucepan over medium heat till cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish in slightly over-lapping rows. Generously season potatoes in dish with salt and pepper. Pour 1/2 of cheese mixture over potatoes. Arrange remaining potatoes as before. Salt and pepper generously. Pour remaining cheese mixture over potatoes. Bake till top is golden brown and potatoes are tender when pierced with a knife, about 1 hour.
Mix all ingredients and shape into loaf. If mixture seems a little dry or stiff, add a little milk (1 or 2 tablespoons). Bake at 350 degrees for approximately 35 minutes. Good recipe for high cholesterol sufferers.
Wash crabs. Place in pot. Boil until done. Eat with hot sauce.
Cook pasta noodles as directed. Saute onions and bell pepper in canola oil. Add broccoli and corn. Steam for 15 minutes, then add pasta. Season with Nature's Seasons. Also can add 1 pound sauteed summer smoked sausage.
Mix squash, tomatoes and seasoning. Bake in 350° oven, covered, for approximately 1 hour. Remove from oven. Sprinkle with cheese. Replace cover; let stand for approximately 5 minutes before serving, until cheese melts.
Follow directions on hot roll mix package. While dough is rising, brown hamburger, onion and cabbage in skillet. Salt and pepper to taste. Let simmer on low while dough rises. After dough rises once, roll out to approximately 1/4-inch or thinner. Cut into 4-inch squares and spoon on meat mixture. Bring corners up and pinch closed. Bake on cookie sheet at 375° until golden brown.
Mix first 3 ingredients and press into 8-inch square pan. Bake 20 minutes at 350°. Beat remaining ingredients and pour on. Bake additional 20 minutes.
Preheat oven to 350°. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 x 3-inch spring-form pan. Bake 5 minutes. Cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs, one at a time, beating well after each. Mix in lemon juice, rind and vanilla. Blend well. Turn into spring-form pan. Bake 35 minutes.
Rinse black beans. Cover with water and soak overnight. Cook black beans in same water about 1 1/2 hours. Saute onions, green peppers and garlic in olive oil. Add to black beans. Add oregano, salt and pepper and bay leaves. Cook over low heat for approximately 2 to 2 1/2 hours or until beans are tender and liquid has thickened. Add 1 teaspoon vinegar just before serving. Serve over yellow or white rice.
In a mixing bowl, beat eggs lightly. Stir in corn syrup, sugar, peanut butter and vanilla. Mix well. Sprinkle chocolate chips over the bottom of an unbaked 9-inch pie shell. Pour filling into pie shell. Cover the edges of pie with foil. Bake in a 375° oven for 20 minutes. Remove foil and bake for 15 to 20 minutes more or until knife comes out clean. Chill. Garnish with Cool Whip and chopped peanuts. Makes 8 servings.
Start to let jello set up. Mix the cottage cheese, chopped pecans and fruit cocktail. Add to the jello, then top with marshmallows.
Dust steaks well with flour. Dip in egg and then in bread crumbs to coat evenly.
Heat oven to 350°. Grease and flour baking pan (13 x 9 x 2-inch). Measure all ingredients, except frosting, into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan. Bake for 45 to 50 minutes. Cool. Frost cake with frosting.
Mix all ingredients together. Refrigerate for at least 3 days before serving. Spoon desired amount over brick of cream cheese; serve with crackers. This sauce is also excellent with baked ham.
In a large baking dish, mix together the first 4 ingredients. Lay chicken and onion soup mix on top. Cover with foil. Bake 2 1/2 hours at 250°.
Whip cream, then add egg, sugar, flour and then vanilla. Mix well. Bake on krumkake iron, heated to medium-high, about 15 seconds.
Cook spaghetti; drain and rinse with hot water. Add milk and beaten eggs to spaghetti. Put into a jelly roll pan. Top with sauce, then hamburger pieces (no need to brown first) and Mozzarella cheese. Sprinkle with Parmesan on top. Bake for 30 minutes at 350°.
Chop up Butterfinger bars. Mix all ingredients. Pour into ice cream freezer and follow manufacturers directions to churn.
Remove sausage from casing; brown for 10 minutes. Add green peppers and onions; cook 5 minutes. Add tomatoes; cook 15 minutes more. Slice bread. Grease a 9 x 13-inch glass dish with butter. Put bread in bottom of dish. Pour meat mixture over bread; top with more bread. Beat eggs, milk and salt; pour over bread. Sprinkle with cheese. Cover. Put in refrigerator for 1 hour or overnight. Bake 1 hour at 325°.
Cream butter and sugar until light and fluffy. Add eggs; stir in vanilla. Add salt and flour, stirring flour one cup at a time. Press dough through cookie press onto greased cookie sheet. Bake at 400° for 12 minutes or until cookies brown on edge. Makes approximately 7 dozen.
Bake cake in 9 x 13 pan. Poke holes in cake with handle of wooden spoon. Mix Jell-O with 1/2 cup hot water. Add 1/2 cup cold water. Pour over cake. Mix milk and pudding well. Blend pudding mix with Cool Whip. Add orange extract. Frost cake and chill overnight.
Boil sugar, vinegar, syrup and butter for 6 minutes. Remove from heat. Add peanut butter, marshmallows and vanilla. Blend well. Pour into a 9 x 13-inch pan. Cool and cut into squares.
Peel and cut rind into 1-inch wide squares. Soak rind in water and lime mixture	overnight or 12 hours (use enamelware	or crockery).	Cover rind completely in mixture. After soaking, rinse well, boil	20 minutes in clear water. Drain and cool in ice water until rind is cold. Drain and dry each piece	of rind with	clean cloth. Mix sugar, vinegar, water and oil of cloves; pour over rind and cook until rind is clear; approximately 1 hour. Pack jars with rind and fill with syrup. Wipe top of	jars clean, seal with boiled lids. Cover jars after sealed with a towel to hold heat to the lids. Makes 8 quarts.
Cook beef, onion, green pepper and garlic until meat is brown and onions are tender. Stir in remaining ingredients. Cover and simmer about two hours stirring often to prevent burning.
Mix well. Shape in small bricks. Dip in chocolate chips and paraffin. Drain on wax paper.
Mix corn flakes and Bisquick. Dip chops in water, then in Bisquick, flake mix. Place in shallow pan and bake at 350° for 20 minutes. Then pour soup over chops and return to oven for 20 to 30 more minutes.
Crumble hamburger in 12 x 8-inch baking dish. Microwave at High 4 to 6 minutes, or until meat loses most of its pink color. Break up	and drain. Stir in potatoes, soup and salt. Cover with wax paper. Microwave on High 14 to 18 minutes, or until potatoes are tender and liquid is absorbed, stirring	after half the cooking	time. Stir mixture and sprinkle onion rings (may use entire can or less) over top. Microwave, uncovered,	at High 1 1/2 to 3 minutes, or until heated.
In blender, combine orange sherbet, thawed strawberries in syrup and orange juice. Blend until smooth. Gently stir in 1 can (12 ounce) or 1 1/2 cups of ginger ale.
In large skillet, electric or not, cook veggies until tender, about 10 minutes, stirring occasionally. May need to add a little water.
Cook raisins in water 10 minutes. Cool and drain. Cream together brown sugar, butter, oatmeal, soda and flour. Pat 1/2 to 2/3 mixture into 9 x 13-inch pan. Bake 10 minutes at 350°. While above is baking, mix in saucepan over medium heat the egg yolks, sour cream, sugar and cornstarch. Boil until thick, stirring constantly. Add raisins, vanilla, cinnamon, nutmeg and allspice. Pour this mixture over baked crust. Crumble remaining oatmeal mixture over the top. Bake 25 to 30 minutes at 350°. Cut into bars when cool.
Mix sugar, salt and flour. Add to rhubarb and mix. Beat eggs lightly with fork and stir into rhubarb mixture. Make pie crust from favorite recipe. Pour mixture into unbaked pie crust; dot top with butter. Put either whole or lattice crust over top of pie. Bake in 450° oven for 20 minutes. Reduce heat to 350° and bake 35 to 40 minutes. Let pie get cold before serving.
Mix and put into a spring-form pan with a graham cracker crust. Bake 10 minutes at 450° and 55 minutes at 300°.
Mix cornmeal, baking soda and sugar together. Add liquids to dry mix. Pour in a preheated 9-inch iron skillet in which 1 tablespoon oleo is melted. Bake 30 minutes in 450° oven. Mixture is very thin before baking.
Mix in order given. Refrigerate overnight. Roll in walnut-sized balls. Roll in sugar. Flatten with a glass. Bake at 350° for 10 to 12 minutes.
Stir bananas into pudding. Combine chocolate and peanuts. In parfait glasses, alternate layers of pudding and choco-peanut mix. Begin with pudding and end with chocolate mix.
Combine 1 cup blueberries, maple syrup and lemon juice in saucepan. Bring to boiling. Reduce heat and simmer, stirring occasionally, for 4 to 5 minutes or until blueberries have popped and sauce is slightly thickened. Add remaining blueberries. Heat through. Serve warm or at room temperature, spooned over ice milk or ice cream.
Brown beef. Add celery and onion when beef is almost brown. Add remaining ingredients. Mix; put in casserole and bake 1 hour at 350°. Stir into or serve over 1 can of chow mein noodles.
Brown meat, onion and green chilies in large Dutch oven (large pot). Stir in remaining ingredients. Simmer 30 minutes. Serves 10. Freezes well.
Drain pineapple, reserving juice. Combine pudding mix and reserved juice in bowl. Add pineapple, marshmallows and pecans; mix well. Fold in whipped topping gently. Chill until serving time. May add 1/2 cup chopped nuts.
Cream butter, sugar and cream cheese well. Add vanilla and salt. Add eggs, one at a time, beating well after each egg. Add flour; beat well. Bake for 1 1/2 hours at 325°. Use a tube pan. This makes a large cake.
In a 9 x 13-inch baking dish, mix together the milk, soup and onions. Add the Creamettes, eggs, cheese and chicken mix. Cover and refrigerate overnight. Take out 1 hour before baking. Bake 1 hour at 350°. Enjoy!
Wrap ready made biscuit around vienne sausages. If desired, cheese can be placed with sausages inside. Heat oven to 375° to 400°. Cook until biscuits are done.
Bake at 350° for 12 to 15 minutes. (Makes 20 cookies. Use an ice cream scoop to make and flatten down with your hand or use a tablespoon for smaller cookies.)
Beat eggs until fluffy. Add sugar, oil and vanilla and blend well. Add zucchini. Sift together flour, baking powder, baking soda and salt and add to batter. Stir in pineapple, undrained. Add nuts and cherries. Bake at 350° for 1 hour.
Mix oleo, flour, oatmeal and brown sugar; press in a cookie sheet. Bake about 15 minutes, just until golden brown. Cool for 5 to 10 minutes, then crumble all up. Spread half the mixture in the bottom of a 9 x 13-inch pan.
Pour boiling water over oatmeal and let stand for 20 minutes. Cream sugar and oleo, then add eggs and vanilla. Add dry ingredients and oatmeal mixture. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cook lasagne noodles as package directs. Saute celery, green pepper, onion and mushrooms in small amount of water. Mix vegetables and olives with sauce. Put half drained noodles in 13 x 9-inch casserole. Add half vegetable-sauce mixture. Add cottage cheese by spoonfuls to casserole. Add remainder of noodles. Top with remaining sauce. Sprinkle cheese on top. Bake at 350° for 30 minutes or until bubbly. Serves 10 to 12.
Cook milk, water, sugar and oleo, stirring until oleo is melted and sugar is dissolved. Add rice and salt. Cook until rice is tender (about 45 minutes). Turn heat off.
Sauce onions, green peppers and beef together. Add crumbled bacon. Mix together with other ingredients. Bake, covered, 40 minutes at 350°.
Break cookies into small pieces and crumble as much as possible. Mix with other ingredients to form a stiff dough. Use cookie crumbs to thicken and rum to thin as necessary.
After cooking roast, remove roast to platter. Pour fat from the roaster, reserve at least 4 tablespoons. Add can of beef broth to pan. Let stand a few minutes, scrape loose any browned particles. Measure 4 tablespoons of fat into heavy skillet. Add 4 tablespoons of flour and cook, stirring until brown. Add 2 cups booth and cook stirring until thickened. Season with salt and pepper. Makes about 2 cups.
Mix together first 6 ingredients. Add mayonnaise, milk and vanilla. Beat well. Pour into greased 9 x 1 1/2-inch layer pans lined with wax paper. Bake at 350° for about 30 minutes or until cake springs back when touched. Cool completely. Remove from pans. Makes 2 layers.
Combine all the ingredients except the cheese. Pour corn mixture into a greased 2-quart casserole. Top with cheese and sprinkle with paprika. Bake in a 350° oven for 30 minutes or until mixture feels firm to the touch. Makes 6 servings.
Mix all and force through cookie press (star design). Bake for 10 minutes in 375° oven.
Melt the butter or margarine. Beat together the melted margarine, brown sugar and eggs. Add flour, nuts and vanilla flavoring to margarine mixture. Mix together thoroughly. Pour mixture into rectangular baking dish. Bake at 350° for 25-30 minutes. Makes 20 squares.
Peel and slice cucumbers. Dice onion. Combine salad dressing, vinegar and 2 tablespoons water. Set aside. Add onion, cucumbers and tomatoes. Sprinkle paprika gently on top for color. Refrigerate for at least 30 minutes before serving.
Mix vinegar, water, sugar and salt. Toss with cucumbers and onions in bowl. Cover and refrigerate, stirring occasionally.
Mix in order given. Bake at 350° for 40 to 45 minutes.
Mix over low heat the brown sugar, corn syrup and peanut butter. Add the corn flakes, Rice Krispies and peanuts and mix well. Spread on buttered cookie sheet (1/2 to 1 inch deep) or in 2 pans, 9 x 9-inch. Place in the fridge until set.
Have the shredded Cheddar, chopped green onion and tortilla chips ready. In a microwavable bowl, brown meat. Add onions; brown. Add all ingredients, except the last 3; simmer until bubbly and well combined. Serve hot with remaining ingredients. Serves 4.
Mix frozen juice concentrates with water according to can directions. Add other ingredients. Will serve 25 to 30 people.
Soften cream cheese; blend with milk. Mix all ingredients except the nuts. Pat into an 8-inch pie pan. Spread nuts on top. Bake at 350° for 15 minutes. Serve hot with crackers or sturdy chips.
Mix all ingredients and add water last. Roll on floured board and cut. Drop into boiling soup. Cook for 5 minutes. Do not cover while cooking.
Prepare any flavored packaged cake mix as package directs. Fill flat-bottomed wafer ice cream cones 2/3 full with cake mixture. Stand cones on a jelly-roll pan or cookie sheet. Bake according to package instructions for cupcakes; cool. Frost and decorate with colored sprinkles.
Combine all ingredients and blend well. Chill thoroughly before serving. Makes about 2 cups.
Sift together	flour,	baking	powder and 1/2 teaspoon salt. Stir in oats and brown sugar. Cut in butter until crumbly. Pat about 2/3 of	this mixture on bottom of a 9 x 13-inch pan. Spread with jam. The jam will spread easier if you beat it with a fork before spreading. Sprinkle with remaining crumbs. Bake in a 375° oven for 30 to 35 minutes or until lightly browned. Cut while warm.