HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all but Velveeta. Put in pan. Layer top with sliced Velveeta. Bake, uncovered, at 350° for 1 hour. Stir occasionally 3 to 4 times.
Slice mushrooms and fry in olive oil with garlic. Add clams with sauce and olives. Cover; simmer for 1/2 hour, stirring occasionally. Add cream; simmer until it thickens slightly. Cook linguini according to package directions. Serve clam sauce over hot linguini.
Spread peanut butter on 1 slice of bread and jelly on the other. Put together. Calories 330; fat 16.5 gm; sodium 340 mg; carbohydrates 38 gm; protein 11 gm.
Heat oven to 375°. Grease 9 x 1 1/2-inch round cake pan. Melt butter in saucepan. Mix in a bowl 3/4 cup sugar and 1 tablespoon cinnamon. Divide a can of 10 flake biscuits into 20 parts. Dip each biscuit into melted margarine and roll into cinnamon and sugar mixture. Fold over and lap in pan to make circle. Sprinkle nuts over biscuits. Bake 25 to 30 minutes.
Saute onion and celery in butter. Add soups, cheese, pimento, chicken, salt and pepper; blend well. Sprinkle with garlic salt. Simmer 30 minutes. Serve over rice. Six to eight servings.
Mix dry ingredients for 30 seconds. Blend in shortening for 3 minutes. Add buttermilk and mix 30 seconds. Roll dough on floured board to 1/2 inch thick. Cut with 3-inch cutter. Yields 16 biscuits. Bake at 425° until brown.
On a cookie sheet, lay triangular shaped rolls in a circle with points outward so it looks like a sun. Mix remainder of ingredients in a bowl. Fold up points to form a ring. Bake as directed on tube.
Mix cookies and margarine and press down in bottom of 13 x 9 inch pan. Spoon ice cream over crust and place in freezer. Mix remaining ingredients in saucepan over medium heat until melted. Cool and pour over ice cream. Freeze. Add cool whip and pecans, if desired. Let sit out about 5 minutes before serving.
Cook macaroni until tender. Drain. Add milk, salt, black pepper, margarine and cheese. Heat until cheese melts. Stir often.
Melt butter with peanut butter. Pour mixture over popcorn. Sprinkle raisins in, tossing to coat evenly. Makes 2 quarts.
Cream butter and confectioners sugar together. Add peanut butter and vanilla and mix well. Form into small balls. Lay on wax paper on baking sheet and chill in refrigerator. Melt chocolate morsels and paraffin wax together on low heat, stirring until melted to thin mixture. Use toothpick to dip each ball into chocolate to cover. Lay out on wax paper to dry.
Mix first 10 ingredients. Pour into a large baking pan. Top with onions the last 15 minutes. Bake at 350° until bubbly, about 45 minutes. Serves up to 15.
Make jello pudding according to directions; add margarine. Cool and add browned coconut. Save some coconut for top of Cool Whip. When good and cool, add filling to baked pie crust. When ready to serve, put entire container of Cool Whip on top of filling and sprinkle the coconut on top.
Grease and flour oblong pan. Bake at 350° for 30 to 40 minutes.
Preheat broiler. In medium bowl, mix ground turkey, horseradish, apple, onion, salt and dried parsley flakes with hands. Shape turkey mixture into four 1-inch thick patties. Spray rack in broiling pan and place patties on rack. Broil patties 4 minutes. Turn patties; broil 6 minutes until cooked through.
In 9 x 13-inch casserole dish space broccoli evenly. Place pieces (bite size) of chicken over broccoli. Mix soup, mayonnaise, curry and lemon juice; pour over chicken. Mix crushed Ritz crackers and melted butter; scatter over all; add grated cheese. Bake, uncovered, at 350° for 30 minutes. Serves 6 to 8.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs lightly in large mixing bowl; add sugar, oil and vanilla and beat until creamy. Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetables. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for one hour or until done. Cool 10 minutes before removing from pans. Cool on racks.
Beat eggs; add spices, sugar, milk, salt and squash. Pour into pie shell. Bake at 425° for 10 minutes, them at 350° until custard is set-about 50 minutes.
Cream butter and sugar together. Sift together flour, soda and salt. Mash bananas and blend in eggs. Add lemon juice to banana mixture. Add to butter and sugar. Alternate adding dry ingredients with milk to banana and sugar mixture, blending well after each addition (use low speed if using a mixer). Stir in nuts, then pour batter into a 9 x 5 x 3-inch loaf pan greased on the bottom. Bake at 350° for 60 to 70 minutes.
Mix Miracle Whip and dill. Salad can be layered or tossed. Save some shredded cheese for the top.
Mix first 3 ingredients together. In 9 x 13-inch baking pan, spread the jar of dried beef on bottom of pan. Then put chicken breasts on top of dried beef. Pour chicken soup mixture over and cover. Bake at 350° for 2 hours. Remove cover last 15 minutes to brown. Prepare rice (Minute rice) and put on serving platter or put rice on each plate and put breast and mixture over it.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk. Beat well. Stir in coconut and extract. Pour into a 10-inch tube pan, greased and floured. Bake at 325° for 1 hour and 10 minutes. Top with glaze.
Arrange salmon steaks in baking dish. Mix all of the other ingredients except parsley. Pour over salmon. Bake at 350° for 35 minutes or until salmon flakes. Sprinkle with parsley.
Brown hamburger. Add vegetables in layers in order given. Salt and pepper each layer. Pour water over all. Cover and simmer for 20 minutes. Serves 6.
Cut buns in quarters lengthwise. Combine oleo and salt; brush both sides of buns. Sprinkle with cheese. Toast in oven at 450° for 8 minutes.
Add all ingredients together; blend into a mixture. Bake on lightly greased cookie sheet in a 400° preheated oven for 8 to 10 minutes.
Mix dry ingredients. Scald milk and margarine. Thoroughly mix with dry ingredients. Cool 10 minutes. Mix in eggs. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes.
Beat the sugar and all seasonings with the eggs. Then very slowly drizzle in the oil on second speed. Makes thick dressing, thin with vinegar on slow speed. Makes about a gallon. Keep refrigerated. May have to thin again with vinegar as you take it out of refrigerator.
Place bones and meat in large pot, add water. Bring to boil, skim surface of liquid if desired. Add tomatoes, tomato sauce, onions, parsley, salt, basil, pepper, garlic powder and bay leaves. Bring to boil, reduce heat and simmer for 1 1/2 hours. Add carrots and celery, cover and simmer 1/2 hour longer or until meat is tender. Remove bones and meat, cut meat into bite size pieces and return meat to soup. Add kidney beans and macaroni. Simmer, covered, 15 to 20 minutes. Serve with cheese on top.
Mix in baking dish the first 5 ingredients. Bring to boil fruit, oleo and sugar. Mix together. Bake at 325° for 45 minutes.
Melt butter in large roasting pan. Spread brown rice in bottom of pan. Stir in slivered almonds. Lay chicken pieces on rice. Heat soups and water separately; add sherry to hot soup mixture. Pour mixture over chicken. Sprinkle Parmesan cheese on top. Bake uncovered for 3 hours at 275°. Yields 10 servings.
Mix sugar and cornstarch. Add vinegar and water. Cook until thick, stirring constantly. Add butter. Add carrots and let stand over low heat 5 to 10 minutes. (If sauce is too thick, add a little water.)
Mix oil, garlic and onion in 3-quart casserole. Cover tightly and microwave on High 4 to 5 minutes or until onion is tender. Stir in remaining ingredients except lemon peel. Cover tightly and microwave 5 to 8 minutes, stirring after 3 minutes, until heated through. Sprinkle with lemon peel; toss. Makes 4 servings.
Grease 8 x 13-inch baking pan. Mix rice with can soups and milk or water. Heat and stir until well blended. Pour soup mixture into pan. Place chicken pieces over soup; sprinkle with the dry onion soup mix and cheese. Seal with a piece of foil over the top. Bake in 350° oven for about 1 1/2 hours.
Combine sugar, syrup, salt and water in saucepan. Stir well. Cook until hard ball forms in water. Remove from heat. In large mixing bowl, beat egg whites until soft peaks form. Add syrup in a thin steam while beating. Add vanilla. Beat until peaks hold shape. Spread on cool cake.
Melt bonbons in microwave for 2 minutes. Add peanut butter and pecans and stir together. Spread on cookie sheet. Freeze for 3 minutes and cut into squares. Serve.
Combine water, sugar and garlic. Boil for 5 minutes. Add remaining ingredients. Mix well. Let stand 2 hours before using. Let stand overnight and its even better.
Saute onion, celery, pepper and garlic in butter. Chop oysters and add to mixture. Add mustard, red pepper, Worcestershire and lemon juice. Toast bread, crumble and add to mixture. Beat egg in milk and add to mixture. Mix in parsley and green onion tops. Serve with Ritz crackers. Serves 25.
In medium bowl mix flour, cornstarch and powdered sugar. In separate large bowl with mixer at medium speed, beat butter until smooth. Add flour mixture and mix until combined. Refrigerate for 1 hour. Shape in 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork. Bake in a 300° oven for about 20 minutes or until edges are lightly brown. Makes about 3 dozen cookies.
Combine pie filling, milk, pineapple, lemon juice, coconut and nuts. Stir until well mixed. Add Cool Whip and fold together. Pour into large Tupperware container and freeze.
Combine all ingredients in a 4-quart pot and simmer for 1 hour. Adjust seasonings as desired.
Brown ground chuck. Add onion; steam for a few minutes. Pour off grease. Add Manwich; stir and simmer for about 10 minutes. While steaming, press 4 of the crescent rolls into bottom of 9-inch baking dish like a pie crust (be sure to come up on the sides of the dish). Pour meat mixture in pie crust. Cover meat mixture with sliced cheese. Press remaining 4 crescent rolls on top of cheese as a top crust. Bake at 350° until golden brown. Cool a few minutes before slicing.
Sift flour, baking powder and salt and add to it the remaining ingredients. Use one cup of berries (your choice). Bake 30 to 35 minutes at 350°.
Bring broth to a boil; add rice and simmer until rice is done. Beat eggs and lemon juice separately with a little broth. Then pour into chicken broth. Season to taste.
Cream the shortening, sugar and honey. Add egg and beat well. Mix flour and soda and add to creamed mixture. Add vanilla and blend. Add nuts. Roll into small balls, then roll in sugar. Bake at 375° for 8 to 10 minutes.
Cream together margarine and cream cheese. Add 10x sugar, salt, vanilla and fresh coconut. Place in refrigerator to chill. Shape into eggs (put in 5 to harden for peanut butter eggs; add 1 1/2 cups peanut butter instead of coconut or peppermint to taste).
Mix all ingredients together. Bake for 1 hour at 325° in a Bundt pan.
Heat 4 tablespoons of butter in heavy 3-quart saucepan; saute onion and parsley 5 minutes. Add rice; saute, stirring occasionally, for 5 minutes. Add 2 cups water; bring to boil. Reduce heat and simmer, covered, without stirring 14 minutes or until liquid is all absorbed.
Mix ingredients and pour into well-greased pans. Bake at 350° for about 1 hour.
Combine all ingredients in blender; beat for 1 minute or shake vigorously. Makes 1 1/4 cups. Pour over fresh spinach. Add 5 slices bacon, fried crisp and crumpled and 2 hard-boiled eggs, sliced.
Mix honey and eggs. Cream sugar, dry milk and margarine; add to honey mixture. Stir in pecans. Bake at 375° for 1 hour.
Beat cream cheese until fluffy. Add powdered sugar. Mix well. Add Cool Whip. Mix well. Divide into 2 graham cracker crusts. Put pie filling on top. Cool several hours before serving.
Combine all ingredients, adding milk last. Stir until sugar is dissolved. Pour in tray and freeze until mush; remove to bowl and beat with rotary beater. Return to tray and finish freezing. If evaporated milk is chilled and whipped before sherbet is mixed, it may be frozen without beating.
Combine cocoa, sugar and flour in iron skillet. Gradually add milk and stir while cooking. Cook until gravy is thickened, add butter and vanilla flavoring. This is great to pour over hot, buttered biscuits. Yields 4 servings.
Mix and store in a closed jar. Use 1 to 2 1/2 teaspoons mix to one cup hot water.
Combine Cool Whip, lemonade, Eagle Brand and a few drops of food coloring; whip until well blended. Pour into crust. Refrigerate at least 4 hours before serving.
Brown ground beef and onion; add remaining ingredients and simmer a few minutes before serving on buns.
Wash squash and slice, then cook in salt water for 10 minutes. Drain and wash the squash. Mash the squash and place in a medium bowl. Stir in remaining ingredients.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and dry yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until very warm. Gradually add to dry ingredients and beat 2 minutes. Add 1/2 cup of the flour and beat. Stir in enough additional flour to make a soft dough. Turn on lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Cover and place bowl in pan of warm water. Let rise 15 minutes. Turn out on board. Divide in half and make into rolls. Cover and rise 15 minutes. Bake at 400° for about 12 minutes or until done.
Dissolve yeast in warm water. Stir in sugar, eggs, oil and enough flour to beat smooth. Mix in additional flour to make a soft dough. Knead on floured surface and place in greased bowl and let rise in warm place until double in size. Punch down. Divide in half and knead. Place in bread pans. Cover and let rise to top. Heat oven to 350° and bake 35-40 minutes or until brown. Brush with butter.
Preheat oven to 350°. Brown meat with onion and drain off fat. Add stewed tomatoes, chili powder and picante sauce and simmer for about 20 minutes uncovered. Combine sour cream, 1 cup cheese and egg and mix well. After meat mixture simmers, add sour cream mix. Remove from heat. Spray a 9 x 9-inch pan with Pam. Tear 5 of biscuits in half and press into bottom of pan; bake for 10 minutes. Take out of oven; put meat mixture in and tear remaining 5 biscuits in half. Place on top of meat; top with remaining cheese and bake for 25 minutes.
Cook grits in water until well done. Remove from heat and add cheese, butter and salt. Beat eggs in milk. Add milk mixture to grits mixture, after cooling grits first. Pour into 2 quart bowl and bake for one hour at 350°. Yield: 6 to 8 servings. Delicious as brunch dish.
Mix batter ingredients together by hand. Pour into greased 9 x 13 pan. Bake for 40 to 45 minutes in 350° oven.
Cut shortening into flour and salt until particles are size of peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Gather into ball; shape into flattened round on floured cloth covered board. Roll pastry 2-inches larger than inverted pie pan. Fold into fourths and put in pie pan, then unfold and flute edges. Decorate edges with excess dough.
Mix cake mix as directed and spread in 9 x 13-inch pan. Bake until done (approximately 15 minutes).	Cream cream cheese with 1/4 to 1/2 cup milk and spread over cake. Mix pudding with milk as needed. Add crushed pineapple and spread over cream cheese. Spread Cool Whip over pudding mix and sprinkle with coconut and/or chopped nuts if desired.
In a 2-quart microwave casserole dish shred a layer (1/2 inch deep) of cabbage, a layer of raw potatoes (1/4-inch slices) and a layer of onions (1/8-inch slices). Add salt and pepper to taste. Cheese may be added if desired. Dot with margarine. Seal with Saran Wrap. Cook on High power for 10 minutes. Serves 4 people.
Mix cheeses and eggs together. Pick salami slices apart, stir them into cheese mixture. Press crescent dough into a 9 x 13 pan. Spread mix on top. Bake at 350° for 35 minutes.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix ingredients 2 minutes until blended. Spread batter evenly in pan. Bake 35 to 45 minutes until toothpick near center comes out clean. Cooled cake may be sprinkled with powdered sugar.
Grate or shred cabbage, onion and bell pepper. Mix salt and sugar and spread over top of grated mixture. Let stand 1 hour. Mix vinegar, oil, celery seed and 2 tablespoons sugar. Bring to a boil and let cool. Pour over cabbage mixture. Will keep in refrigerator for 1 week.
Combine syrup, sugar and cream. Cook until "clicks" in cold water. Mix corn flakes, coconut and nuts and pour syrup mixture over. Spread in buttered dish. Cool and break into pieces.
With fork, mix together first 4 ingredients in a large bowl. In a small bowl, beat remaining ingredients together. Add to first mixture and blend well with fork. With hands, mold dough into a ball and chill at least 15 minutes before rolling. Dough may be stored in refrigerator up to 3 days or frozen until ready to use. Makes 4 pie shells or 1 double and 2 shells or 2 double pies.
In large bowl, mix yeast, flour, sugar and salt. Stir in water and corn oil. Knead about 3 minutes. Place in greased bowl. Cover and let dough rise double. Punch down; divide in half. Roll out on lightly floured surface into a 13-inch circle. Place on pan; form edge. Add toppings before baking. Makes 2 pizzas.
In a 350° oven, melt margarine in baking dish. Combine flour, milk and sugar; pour on top of margarine. Add peaches. Do not stir. Bake approximately 35 minutes or until desired brownness.
Cook rice and let cool. Mix all ingredients except egg. Shape into balls (golf ball size). Roll in bread crumbs, then in beaten egg, then in bread crumbs again. Be sure rice balls are completely coated in bread crumbs. Prepare all the rice balls. Deep fry in hot oil until brown and remove with slotted spoon. Let cool. May be frozen and reheated.
Preheat griddle to about 400 degrees or when a drop of water will sizzle. Cook one side until bubbles from then flip to other side. Serve hot.
Put together in large, heavy pot and cook over medium heat for 25 minutes, stirring occasionally to prevent sticking. Pour into sterilized jars. Run a knife around inside of jar to get any air bubbles out. Wipe tops of jars off and seal immediately. You may use other flavors of jello: apricot, raspberry or cherry.
Mix sugar and melted oleo; add eggs and vanilla. Sift flour, cocoa and salt. Add to sugar mixture. Add pecans. Pour into well-greased Pyrex dish or uncooked pie shell. Cook at 325° for 30 minutes. Top with whipped topping.
Preheat oven to 350°. Butter and flour two 9-inch cake pans. Line bottoms with parchment paper. Sift first four ingredients. Beat butter until fluffy. Add sugar, beating until blended. Beat in lemon and peel, then eggs one at a time. Continue to beat until blended. Beat in dry ingredients, alternating with buttermilk. Fold in berries. Transfer to pans. Bake approximately 40 minutes; test. Cool in pans on rack.
Combine soup, Veg-All and chicken. Salt and pepper to taste. Place in pie crust and top with other crust. Bake at 350° for 30 minutes until crust is golden brown.
Mix all ingredients together. Bake in bundt pan on 350° one hour. Sprinkle top of cake with sugar and cinnamon.
Beat eggs; stir in milk, salt and pepper. Cook in melted butter, stirring until set, but still moist. Cool. When cool, stir in sour cream. Spread into a 7 x 12-inch (2-quart) shallow baking dish. Top with bacon and cheese. Cover and refrigerate overnight. Bake, uncovered, at 300° for 15 to 20 minutes.
Cut eggs in half lengthwise; remove yolks. Mash. Stir in ham, celery, mayonnaise, salt, garlic salt and pepper. Stuff whites with mixture. Chill. Yields 24 appetizers.
Heat oven to 350°. Grease an 11 x 7 or 9-inch square baking dish. Mix ingredients in a large bowl. Top with sprinkling of Parmesan cheese. Bake until brown, about 30 minutes. This is actually quite good.
Break egg into cup and fill to 1 cup mark with milk. Crumb together flour, baking powder, salt, sugar and shortening. Slightly beat egg and milk and add to crumb mixture. Roll and cut into biscuits and bake at 450° for 12 minutes.
Cut raw boneless chicken breasts into approximately 2-ounce chunks (like huge shrimp). Place in a 9 x 13-inch baking dish. Melt butter in a saucepan over low heat; add garlic, scallions, parsley, dill, sweet basil, salt and pepper. Cook on low heat until butter is melted, then pour over the chicken breast pieces.
In skillet or microwave, brown ground beef, chopped onion and bell pepper. Now pour Heinz 57 and Worcestershire sauce over meat, salt and pepper. Allow to simmer for 10 minutes. Chop up jalapeno pepper and drained corn very fine. A food processor is great for this. Mix up your cornbread batter and add corn and jalapeno peppers to mix. Pour 1/2 cornbread mix in baking dish; drain meat and pour on top of cornbread mix. Sprinkle cheese on meat. Pour remaining butter on top of cheese and meat. Place in preheated oven (350°) and bake for 30 to 45 minutes, when golden brown take out and serve.
Melt butter. Add eggs, salt, cottage cheese, broccoli, onion and Jiffy corn bread mix. Mix well. Pour in a 13 x 9-inch pan. Spread well. Bake at 350° for 30 minutes until brown. Cut in squares and serve. This freezes well.
Mix in order listed and pour into unbaked pie shell. Bake 55 minutes at 350°.
Mix together onion, chilies, olives, chicken, soups and sour cream for sauce. Place some chicken sauce and cheese in each tortilla. Makes 12 or more. Place in casserole dish or 9 x 13-inch oblong pan sprayed with Pam. Add remaining sauce on top and cover with grated cheese. Bake in 350° oven for 30 minutes. Cover loosely with foil. Bake for 10 minutes and eat.
Combine all ingredients and simmer 30 minutes. Strain and serve. May be kept warm in crock-pot set on low temperature. Store in refrigerator. Serves 20.
Prepare Dream Whip with 1 cup of milk as directed on package, using a large mixer bowl. Add remaining milk and the pie filling mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon into crust. Cover with Cool Whip. Chill at least 4 hours, then serve.
Put flour, baking powder, salt and sage in medium bowl and stir to mix. Cut in shortening and add onions and milk. Drop by spoonful on cookie sheet. Before putting biscuits in oven, put a piece of bacon on top of each one. Bake at 425° for 15 minutes.
Cut tomatoes into 1/2-inch slices. Dip into corn meal, making sure both sides are well covered. Heat enough olive oil in a large frying pan to just cover bottom of pan. Add pepper, then quickly fry tomato slices until just crisp on outside (about one to two minutes per side, depending on thickness and how hot pan is). Remove to paper towel to absorb any excess oil. Serve immediately.
Press the first 2 ingredients in a 9 x 13-inch pan. Mix 2 sticks oleo, powdered sugar, eggs and vanilla. Beat 15 minutes in pan, stirring constantly. Cut bananas; lay on graham crackers in pan. Pour on mixture. Drain pineapple; put on top of creamed mixture. Whip Dream Whip; spread on top of pineapple. Sprinkle nuts on top. Refrigerate 4 to 5 hours.
Mix and spoon onto cookie sheet with foil. Bake at 300° for 30 minutes.
Slice cheese in thin slices. Beat eggs in a small flat bowl, adding salt and pepper. Wash and dry the eggplant and cut into 1/4-inch slices. Dip the eggplant in the egg mixture and brown in oil about 10 minutes. Drain on paper towels. Place a row of eggplant in the bottom of a 3 or 4-quart casserole. Then place cheese slices to cover the eggplant and sprinkle Parmesan cheese. Pour part of the tomato sauce over this. Alternate layers to the top of the dish. Optional: Sprinkle sesame seed about each layer. End up with cheese layer on top of casserole. Pour leftover egg mixture on top of casserole. Cover and bake 45 minutes at 325°. Let stand for about 15 minutes before eating.