HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread pie filling in bottom of pan. Spread crushed pineapple over this. Next, sprinkle dry cake mix over this. Then melt margarine and pour evenly over cake mix. Sprinkle coconut over cake mix, then sprinkle chopped nuts on top. Bake at 350 degrees for about 45 minutes to 1 hour in long square pan.
Preheat a medium size iron skillet. Grease well. Mix meal, flour and buttermilk until smooth. Pour in hot skillet. Bake at 450° for 10 minutes. Change oven temperature to broil and brown top.
Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping.
Heat oven to 350°. Cook broccoli to crisp-tender stage. Put in bottom of oblong baking dish. Cover with turkey; top with cheese slices. Cover with mixture of milk and soup. Bake 25 minutes. Cover with onion rings and bake an additional 5 minutes. Makes 4 to 6 servings.
Combine margarine, sugar, flour, and vanilla in a bowl. Mix by hand or with a mixer. Makes a very stiff batter. Stir in pecans. Form into small balls and place on lightly greased pan (may use Pam). Bake at 300° for 20 minutes. Roll hot cookies in powdered sugar.
Cook noodles as package directions. Cook vegetable combination in microwave with added water for 7 minutes. Add garlic, sliced or diced to vegetables prior to microwaving. Drain noodles. Combine noodles and vegetable mixture and fat-free butter and lemon pepper. Mix well. Sprinkle top with Parmesan cheese. Can be served hot or cold.
Soften cream cheese. Grate Cheddar cheese. Put all 3 ingredients into mixing bowl and beat until well blended. Chill 1 hour or longer. Serve with tortilla chips or on crackers.
In mixing bowl, combine pie filling, milk, vanilla and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes. Pour 1/3 of mixture into crust. Layer bananas on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours. Garnish with remaining bananas, whipped topping and optional chocolate sundae syrup.
Preheat oven to 425°. In a large bowl, combine corn meal, flour, cheese, sugar, peppers, baking powder and salt; mix well. In another bowl, beat together the sour cream, eggs and butter. Stir in the dry ingredients; mix well. Put into mini muffin pans, filling cups almost to the top. Bake for 10 to 15 minutes, or until golden. Cool in pans on a wire rack for 5 minutes. Serve warm. Makes 36.
Thicken 1 large can crushed pineapple with flour. Add sugar; set aside and allow to cool. Into pie shells, slice bananas; cover with coconut. Sprinkle with chopped nuts. Pour cooled pineapple mixture over this. Top with whipped cream.
Mix olive oil or salad oil, lemon juice and salad dressing mix in a large shallow glass dish; place lamb in marinade, turning to coat well; cover. Chill, turning meat every few hours, for 12 hours or overnight to season. About 1/2 hour before serving, remove lamb from marinade and place on rack in broiler pan. Broil 6 inches from heat for 15 minutes; turn. Broil 15 minutes longer, or until richly browned and crispy at edges. Place on a cutting board; carve into 1/4-inch slices. (Thicker parts will be pink inside and thin ones well done). Serve with Skillet Tomato Bouquets.
Put eggs in mixing bowl and beat. Put dry ingredients into sifter and sift into eggs. Pour in melted butter. Roll out, cut and let set 1/2 to 1 hour. Don't bunch up, will not dry out. Cook noodles in your favorite boiling broth.
Dissolve jello in boiling water. Add strawberries and stir until thawed. Add pineapple and cranberry sauce. Refrigerate until firm.
Cream shortening and sugar together. Stir in pumpkin and molasses. Sift together flour, baking soda, salt and spices; blend into pumpkin mixture. Cover and chill 2 to 3 hours. Preheat oven to 375°. Roll dough 1/4-inch thick on lightly floured cloth-covered board. Cut with floured pumpkin-shaped cookie cutter. Gently place on lightly greased baking sheet. Bake 8 to 10 minutes or until firm to the touch. Cool on wire racks. Decorate as desired. Makes 2 dozen 3-inch cookies.
Grease a square 9 x 9 x 2-inch pan. Heat corn syrup and margarine to boiling in saucepan. Remove from heat. Add chocolate chips and vanilla; stir in cereal gradually until completely coated with chocolate. Pour in marshmallows. Pour cereal mixture into pan and press with the back of buttered spoon. Let cool for about one hour. Makes about 24 bars.
Make meatballs and brown them. Drain off fat. Melt jelly in cocktail sauce over medium heat. Put meatballs in sauce and cook about 1/2 hour. Good served over rice.
Slice vegetables thick. Layer in casserole, beginning and ending with hamburger. Mix soup; heat and stir well. Pour over casserole. Bake at 275° or 300° for 1 1/2 hours, or until well done.
Pour in large casserole. Add to casserole 1 1/3 cups raw long grain rice. Pour 2 cans of chicken broth. Cover. Bake at 375° for 45 minutes to 1 hour.
Mix flour, cornstarch, sugar and salt. Add boiling water, stirring constantly. Boil slowly 10 minutes. Stir in egg yolk and cook 2 minutes, stirring constantly. Remove from heat and add lemon juices and rind. Fill baked crust; cover with meringue. Bake at 325° for 15 minutes. Can use whipped cream instead of meringue.
Brown meat; drain fat. Add cheese; stir until it melts. Add seasonings; mix thoroughly. Spread on bread while warm. Place under broiler for a few minutes before serving. These are excellent to make and freeze ahead of time. They can also be put on regular rye and used for a meal.
Pound chicken to 1/4-inch thickness. Season with salt. Place ham and cheese stick on each breast and roll up and tie. Coat rolls with flour and lightly brown in butter. Place in baking dish. In same skillet, stir in mushrooms, water, wine and Heinz 57 sauce. Heat and pour over chicken. Cover and bake in 350° oven for 45 minutes. Thicken sauce if desired. Serve with rice. Great for company!
Grease and flour the bottom of a tube cake pan. Melt chocolate and water together until smooth. Remove from heat. Blend in cream. (I use microwave to melt chocolate; may use double boiler.) Sift together flour, baking powder and salt. In a large bowl, cream the butter and shortening until blended. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla. Add to dry ingredients. Turn 1/4 of the batter into pan, then drizzle 1/2 chocolate mixture on top of batter. Repeat, ending with batter. Bake at 350° for 1 hour or more. May take up to 80 minutes. (Check at 45 minutes.) Serves up to 20.
Mix all together in 13 x 9-inch pan; top with cheese and bake at 350° for 45 minutes.
Right before serving the coffee, pour it into a microwave-proof pitcher. Stir in the orange peel, cinnamon and allspice. Heat the coffee on High for 1 to 3 minutes, or until heated through.
In large punch bowl, mix together all ingredients in order and stir. Makes 14 1/2 (8 ounce) glasses.
Preheat oven to 425°. Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat with mixer until smooth; do not overbeat. Pour into 9 x 9 x 2-inch pan that has been lightly greased or sprayed with Pam. Bake for 25 minutes.
Dissolve jello in 1 cup boiling water. Cool. Add fruit and nuts. Pour half of mixture into 9 x 13-inch dish. Congeal in fridge. Reserve other half at room temperature. Spread sour cream over congealed mixture. Pour the rest of jello mixture over. Put back in fridge and congeal.
Add yeast to water; add sugar and oil. Fold in flour. Roll out dough and cut with biscuit cutter. Spread each roll with melted butter. Can be baked at once, but better if let set for 1 hour in a warm place. Bake in a 400° oven.
Make a paste with vinegar and cocoa; set aside. Cream butter and sugar. Add eggs, and beat until fluffy. Add vinegar and cocoa. Sift flour, salt and soda together; add to batter. Add buttermilk, vanilla and food coloring. Bake at 350° for 35 minutes. Cake is done when it springs back when touched.
In a medium bowl, combine sour cream, lemon, sugar, salt and dill weed. Mix well. Add cucumber and onion. Chill to blend flavors. Refrigerate leftovers.
Bring first 4 ingredients to a rolling boil. Reduce heat to medium and cook 8 to 10 minutes, stirring constantly. Add Marshmallow Creme and beat until smooth. Add peanut butter.
Combine shoyu sauce, sugar, water and hoisin sauce. Soak chicken for 2 hours or overnight.
Drain oranges and pineapple. Mix Cool Whip, Jell-O and cottage cheese. Add fruit and stir until blended. Chill.
Preheat oven to 375°. Salt and pepper the prepared chicken breast. Place in shallow baking pan and spread thickly with sour cream. Sprinkle the dry dressing heavily over all. Dot well with butter. Bake for 45 minutes until crisp and brown. Makes 6 to 8 servings.
Cool rhubarb and 1/2 cup water as for sauce. Add sugar; stir until dissolved. Remove from heat. Add jello. Stir until jello is dissolved. Pour into hot sterilized glasses. Add paraffin. Seal.
Mix sugar, flour, cornstarch and salt together. Add boiling water while stirring constantly, using high heat until mixture begins to thicken, then cook slowly on low heat until thick. Add beaten eggs and cook 2 minutes longer. Add lemon juice and rind. Cool. Pour into baked pie shell (9-inch). Cover with meringue if desired.
Rub both sides of the steak with pepper. In a shallow dish, just large enough to hold the steak, whisk together the oil, lemon juice, soy sauce and garlic. Add the steak, coating both sides well with the marinade. Let it marinate for 20 minutes, turning it once. Remove the steak from marinade and grill it on an oiled rack over glowing coals, brushing it occasionally with the marinade and turning it once for 10 to 12 minutes for medium-rare meat.
Bring 1 quart of water to boiling. Dump almonds in boiling water; cook about 1 minute. Drain almonds well in a colander. Heat the oil in a nonstick skillet. Add cayenne pepper and salt to the hot oil. Saute almonds until golden. Cool. Keep in refrigerator.
Mix cake mix, water, oil, egg whites or whole eggs together. Heat oven to 350°. Grease pan with shortening; lightly flour or spray with nonstick cooking spray. Bake as directed. Cake is done when toothpick inserted in center comes out clean or cake springs back when lightly touched in center. Cool cake. Put on the pie filling. Then put on the vanilla frosting and put on coconut flakes.
Cut potatoes in half lengthwise. Rinse in cold water; drain on paper towels. Melt butter in saucepan; add garlic and cook on medium heat for 1 minute.
Melt the butter (or brown the pork). Saute the diced potato for a couple of minutes. Add chicken broth and simmer until potatoes are soft (about 20 minutes). Bring to a boil and add the green peas. As soon as peas are tender, stir in chives and serve immediately.
Slice apples in half roundwise. Core but do not cut through to bottom so they will hold filling. Bring sugar, water, margarine, cinnamon and nutmeg to a boil and pour over apples. Bake uncovered at 325° for 1 hour and 15 minutes, basting occasionally with the liquid. Serve as garnish with roast turkey or as dessert topped with whipped cream. Delicious.
Mix all ingredients together, adding enough flour to make mixture elastic. Drop small teaspoons of mixture into soup. Check after 10 minutes. Serve. (Soup should be boiling when dropping dumpling mixture into it.)
Boil sugar, margarine and milk together for 1 1/2 minutes. Add peanut butter and oatmeal. Stir and drop quickly on waxed paper and let dry.
Preheat oven to 425° and mix all ingredients together. Pour enough oil into a 9-inch iron skillet so that the bottom of the skillet is covered. Place the oiled skillet in the oven until it is hot enough to sizzle (test by sprinkling a small amount of cornmeal in skillet). Pour batter into heated skillet and bake for 15 to 25 minutes, depending on the oven. Test center of cornbread with a toothpick to see if it is done.
Cream together light brown sugar and butter. Add beaten egg yolks, flour, baking powder, pecans, red cherries, green cherries and pineapple. Mix all together, then add lemon extract and orange juice. (Keep stirring.) Beat the 6 egg whites until foamy. Fold in last; stir real good. Bake in angel food pan; flour and grease cake pan. Put batter in pan and let set overnight. Bake at 250° for 3 1/2 hours over a pan of water.
Wash and place chicken flat in a baking dish (pre-sprayed with Pam cooking spray). Layer the chicken with the pre-cut green pepper, red pepper, onion and tomato. Bake at 400° for 40 minutes. Sprinkle shredded Mozzarella cheese on top and bake until cheese melts. Serves 4.
Melt butter and pour in bottom of a 9 x 13-inch pan. Sprinkle over butter, one at a time, graham crackers, coconut, chocolate and butterscotch chips and nuts. Pour milk over all. Bake in 350° oven for not more than 30 minutes. Cut into squares while still warm. Makes 2 to 3 dozen squares.
Peel eggplant and slice into 3/8-inch slices. Salt and let slices drain on paper towels 30 minutes. Pat dry. Beat egg with 2 tablespoons water. Dip eggplant first into egg mixture and then into bread crumbs.
Combine all vegetables. Mix remaining ingredients in saucepan. Bring to a boil. Cool. Stir into vegetable mixture. Refrigerate several hours before serving.
Bring water, peas, carrots, onions, salt and pepper to a full boil; stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Cover and chill. Gently stir in tuna, pickle, mayonnaise and milk just before serving. Serve on crisp salad greens. Makes 6 servings.
Cut the tops off the	oranges and with a spoon scrape out all the pulp. Wash the sweet potatoes and boil in water until soft. Drain and peel them. Mash them	well with a potato masher. Add cream and butter, a little grated orange peel, salt, a little orange juice and 2 tablespoons of sugar and heat until fluffy. Fill the orange cups with this and bake until lightly browned on top.
Pack cucumber, onions and peppers tightly into jar. Bring sugar, vinegar, canning salt, celery salt, mustard seed, alum and dill seed to boil and pour over pickle mixture. Cool, then put in refrigerator, covered. Will keep up to 1 year in refrigerator.
In saucepan, mix sugar, vinegar and water. Bring to boil and let cool. Mix other ingredients and add to water mixture. Refrigerate overnight. Drain off juice; serve. This can be prepared in advance. Keeps fresh in refrigerator for weeks.
Add enough milk or water to flour and mayonnaise to make a thick batter. Cook in a greased muffin pan at 400° or 450° until done. Tastes great with butter and jelly.
Brown ground beef with onions and flour in skillet. Stir in tomato sauce, catsup, salt and pepper. Spoon into 1 1/2-quart casserole. Top with cheese and biscuits. Bake at 425° for 12 to 15 minutes or until bubbly. Makes 6 servings.
Mix powdered sugar and peanut butter. Place 2/3 of mixture in bottom of baked pie shell, called "crumbs". In a saucepan, combine cornstarch, 1/4 teaspoon salt, egg yolks, vanilla, sugar, milk, butter and peanut butter. Cook over medium heat until thick, stirring constantly. Pour over crumbs. Beat together 3 egg whites, 1/4 teaspoon salt and 3 tablespoons sugar until stiff. Pour over pie. Sprinkle on rest of crumbs. Bake for 20 minutes at 325°.
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into a casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Saute onion in oil in large skillet. Add beef. Cook until beef is brown or until done. Season with peppers, hot sauce, chili powder, oregano, ketchup and garlic powder. Place 1/8 of mixture in center of tortilla. Sprinkle with cheese. Fold over top and bottom edges. Fold one side over filling, then other side. Heat oil in skillet 1/2-inch high. Fry tortillas folded-side down first. Turn. Brown other side. Drain and serve. Good served with rice.
Preheat oven to 450°. Cream sugar and shortening. Add eggs; beat well. Sift together dry ingredients. Alternate dry ingredients with milk. Blend well and chill. Roll 1/4-inch thick and cut. Bake for 8 minutes. (Don't let cookies brown; this will make them crisp.)
Heat oven to 400°. Grease pie pan (10 x 1 1/2-inch). Cook beef and onion. Stir in salt and pepper. Spread in plate. Beat Bisquick milk and eggs about 1 minute. Pour over hamburger. Bake for 25 minutes. Top with tomatoes and cheese. Bake 5 to 8 minutes, until knife inserted in center comes out clean. Cool for 5 minutes. Garnish with lettuce. Makes 6 to 8 servings.
Mix last 6 ingredients and bring to a boil. Simmer a few minutes. Cool. Pour over pickles and onions. Refrigerate. Ready to eat in 7 days.
Mix Miracle Whip, Parmesan cheese and oregano. Spoon over chicken that has been placed in a baking dish. Bake 45 minutes at 350°.
Preheat oven to 365 degrees. Fit bottom pastry into a 10-inch pie plate. In a large bowl, combine chicken, soup and vegetables. Mix well, pour into crust. Cover with top pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown.
Dissolve Jell-O in water. Cool a little. Add cranberries, fruit, celery and nuts. Chill. Serves 6 to 8.
Preheat oven to 300°. Spread toasted nuts in bottom of greased 9 x 13-inch pan. Prepare cake mix according to directions and pour over nuts. Sprinkle coconut on top of cake batter and set aside. Cream together cream cheese and margarine. Add sugar and mix until creamy; spoon cheese mixture over batter and bake 1 hour.
Combine ingredients in a large kettle and bring to a boil, then reduce heat and simmer for 30 minutes, stirring often, until fruit is done. Add more water, if necessary. Makes 6 servings.
Bake the cake as directed and while it is hot, pour the pineapple with juice over the cake and cool it. Then mix instant pudding and pour over the cool cake. Let set a little while. Then mix cream cheese with Cool Whip and spread over the cake. It may be topped with chopped pecans if you wish. This cake is very good.
Mix sugars and ketchup in a saucepan and cook on low for 10 minutes. Cut bacon in thirds and cut water chestnuts in half. Wrap bacon around chestnuts, hold in place with a toothpick. Bake at 325° for 20 minutes on a cookie sheet. Remove from oven and cover with sauce, return to oven for 15-20 more minutes.
In large saucepan, saute shrimp in butter until pink. Add mushrooms, onion and garlic and cook until tender. Add milk and heat. Blend in next 5 ingredients; heat and stir often. Serve with garnish of additional shredded cheese.
Mix ice cream and peanut butter in a bowl until blended and smooth. Spread in crust. Freeze at least 3 hours or overnight.	Just before serving,	top pie with	the sliced banana, whipped cream, chocolate topping, nuts and a maraschino cherry. Serves 8.
Separate 1 egg; reserve white in small bowl. In large bowl, lightly beat two remaining eggs and one egg yolk; add remaining ingredients and mix well. Beat reserved egg white until stiff. Carefully fold into pumpkin mixture. Pour carefully into unbaked 10-inch pie shell. Put tinfoil collar around crust edge to prevent burning. Bake at 425° for 15 minutes; reduce heat to 350° and bake 1 hour or until knife inserted in center comes out clean. Remove foil collar approximately 15 minutes before pie is done. Cool and serve with real whipped cream.
Melt shortening; brown onion and meat. Add celery, tomatoes and other seasonings. Stir mixture. Sprinkle rice over top. Do not stir after adding rice. Cover and cook on low for 30 minutes in heavy Dutch oven.
Brown beef in heavy skillet until all red disappears. Add onion, tomatoes, catsup, steak sauce, green pepper and parsley. Simmer 30 minutes. Combine cooked macaroni and beef mixture; pour into 2-quart baking dish. Season to taste. Gently spoon mushroom soup into mixture, mixing lightly from bottom. Sprinkle with cheese. Bake at 350° for 30 minutes or until bubbly.
In a medium-size saucepan, combine the carrots, butter, brown sugar, water, salt and pepper. Bring the water to a boil. Then let it bubble steadily for about 20 minutes, or until the carrots are cooked through and all the liquid in the pan has evaporated to form a glaze on the carrots. Sprinkle with parsley and serve at once.
Mix beef, parsley, onions, peppers, chopped tomatoes, 3/4 can of tomato sauce and spices. Spread in 9 x 13-inch baking pan. Arrange vegetable slices over the beef mixture. Thin remaining tomato sauce with a little water and pour over vegetables. Sprinkle with more salt and pepper, if desired. Bake in a 375° oven, covered, for 1/2 hour or until done. Serve with rice.
Place all in bowl and mix well. Bake in 9 x 13-inch pan for 35 to 40 minutes in a 350° oven.
Wash cucumbers, put in a roasting pan and cover with boiling water. Let stand for 24 hours. Drain, rinse and repeat this process for 4 days.
Cook broccoli. Drain. Make sauce out of remaining ingredients. Pour over cooked broccoli. Sprinkle with paprika. Broil about 3 inches from heat until brown.
Cut round steak into serving pieces. Salt, pepper and flour each piece of meat. Drain off grease. Slice onion and add to meat. Cover and simmer 45 to 60 minutes until steak is tender. Can use other cream soups.
Heat soup. Dissolve gelatin in 1/4 cup cold water; add to soup. Reheat. Remove from heat; let cool. Add remaining ingredients; pour into mold. Refrigerate until set. May use as a dip or serve on lettuce.
Cook noodles. Brown beef; drain excess fat. Stir in spaghetti sauce. Cook 5 minutes. Lay noodles out and spread meat on noodles. Add cheeses and mushrooms. Roll noodles up. Place in a 9 x 13-inch pan. Spoon remaining sauce over each roll and sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes.
Cook onions in margarine until tender. Cut broccoli into bite sized pieces. Mix with rice, soup, and Cheese Whiz. Add onions and margarine. Bake at 350 degrees for 30 minutes.
Brown ground beef, drain. Add all canned ingredients. Cook on low until simmering. Serve over Doritos. Sprinkle cheese on top.
Prepare each ingredient as directed. Blend sour cream and sugar together well. Blend salad dressing and vinegar together well. Layer each ingredient in serving bowl. Top with dressings, drizzled in overlapping directions. Do not toss!
Blend all ingredients together; pour into two greased and floured loaf pans. Bake at 350° for 40 minutes.
Cook noodles; drain and let cool. Drain juice from fruit into a pan. Put fruit together into a container and refrigerate overnight. Put eggs, sugar and flour into pan of fruit juice. Mix well. Cook and stir over medium heat until thickened. Pour over noodles. Cover and put in refrigerator overnight. Next day, mix noodles, fruit and Cool Whip together. Serve. Scrumptious!
Put in large bowl the peanut butter and marshmallow cream; leave it sit. Combine in saucepan the powdered sugar, milk and cocoa. Bring to boil. Then pour it over peanut butter and marshmallow mixture. Stir fast. Put in square pan and cool. Cut in squares.
Pound breasts flat. Dip in beaten eggs and milk; roll in bread crumbs. Saute in butter. Layer bottom of casserole with sauce, then breasts. Cover each with a slice of Swiss cheese and Mozzarella. Pour remaining sauce on top. Sprinkle with Parmesan cheese and parsley. Bake at 350° for 30 minutes or so. May be prepared ahead and baked just before serving.
Brown chicken pieces in olive oil, season with garlic salt or regular salt. Remove to a baking dish. In frying pan add peppers, sliced, with more olive oil and saute. Then add tomatoes, basil and mushrooms. Mix well. Flavor with grated cheese and wine. Mix well and pour over chicken in baking dish. Cook for 30 to 40 minutes at 350° in oven. Serve with buttered noodles and a green salad. Enjoy!
Preheat oven to 350°. Lightly coat a 9-inch square pan with cooking spray. In a large bowl combine the dry ingredients and mix. Whisk egg whites, water and corn syrup in a medium sized bowl. Stir this into the dry ingredients until smooth, then pour the batter into the pan. Bake 30 minutes or until the cake springs back when lightly touched. Makes 16 servings.
Cook noodles to desired tenderness; brown and drain hamburger, then mix with spaghetti sauce. Layer the lasagna with noodles, sauce mix, then cheese until used up. Cook at 350° until cheese is melted and slightly browned.