HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except filling. Spread 3/4 of batter on greased 12 x 18-inch pan. Cover with pie filling and dab remaining dough over filling and sort of pull together with spoon or spatula (filling will not be completely covered). Bake in 375° oven for approximately 30 minutes.
Shred or grate zucchini (if done in the blender add 1/2 cup of the oil with it). Sift together dry ingredients except pudding. Beat sugar and eggs, add oil and blend well. Alternately add dry ingredients and zucchini. Stir in nuts and coconut, add vanilla and instant pudding. Pour into 4 miniature pans (3 x 5 x 3-inch) that have been greased well and floured. Bake in 350° oven for 50 minutes or until done.
Cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir one minute; stir in corn and egg. Pour into ungreased 1-quart casserole.
Boil sugar, 1 1/2 cups water and vanilla bean for 30 minutes (gentle boil). Dissolve coffee in 1/2 cup boiling water. Shake sugar syrup and coffee in bottle. Add vodka; let stand 2 weeks in covered bottle. Remove vanilla bean. Store in tightly covered glass container.
Mix ingredients and put in a sprayed Pyrex dish. Crumble Ritz crackers and put over Veg-All mixture. Melt 1 stick of margarine and pour over crackers. Bake at 350° for 25 minutes (no longer).
Cook hamburger and onion until brown. Drain. Spread in greased 10-inch pie pan. Sprinkle with the cheese. Beat remaining ingredients until smooth. Pour over other mixture. Bake at 350° until golden brown.
Cream oleo and sugar. Beat in eggs and sour cream. Blend in flour, salt, soda and powder alternately with bananas. Add milk and vanilla. Add nuts. Grease and flour bread pan. Bake 60 minutes at 350°.
Mix together jello and boiling water. Then add lemonade (undiluted) with cold water and cranberry cocktail. Mix well. Add ginger ale and ice before serving. For 80 servings, triple the amounts.
In the top of a double boiler over boiling water, combine cheese, dry milk, water and mustard. Cook, stirring, until cheese is melted. Sprinkle bacon bits evenly on English muffin halves. Top each half with a poached egg; spoon sauce over eggs. Serves 2.
Cream the cream cheese and powdered sugar together. Fold in 1/2 of the Cool Whip.
Mix 1/2 cup flour, 2 teaspoons salt and paprika. Coat chicken. Brown in hot fat. Add water, onions, bay leaves, celery, salt and pepper. Cook, covered, 1 hour or until tender.
Beat butter until light and fluffy. Gradually beat in sugar until light. Add eggs beat well. Stir in banana. Combine flour, baking powder, baking soda. Add to butter mixture. Mix until smooth. Fold in pineapple and coconut. Spoon batter into 2 greased and floured 9 by 5 inch loaf pans. Bake in preheated 350-degree oven until toothpick inserted in center comes out clean, about 60-70 minutes.
Brown sausage, keeping it finely crumbled. Add onion and saute until onions are tender; remove from heat. Cook noodles according to package directions; drain, reserving 1/2 cup water. Mix soups, reserved water and milk, beating well, and heat until warm. Combine noodles, liquids and sausage and onion mixture; pour into a buttered casserole dish. Top with stuffing and bake at 350° for 20 minutes or until it bubbles. This recipe freezes well.
Heat oil in deep pan or Dutch oven. Brown chicken, a few pieces at a time, removing from pan as done. When all chicken is browned, add celery and onion. Cook until done. Stir in cooked macaroni. Add peas and carrots. Return chicken to pot. Add bouillon and spices. Bring to a boil. Cover and reduce heat. Cook 25 minutes.
Place ladyfingers or sliced pound cake in bottom of large glass bowl, making sure bottom is covered and partway up the sides. Drizzle rum or sherry (optional) over cake. Make jello with 2 cups boiling water (omit 2 cups cold water). Add raspberries and pour over all of the cake. Place in refrigerator overnight or until set. Make custard or pudding according to package. Let cool and pour over jello. Return to refrigerator until set. Whip the cream and place on top before serving. Decorate as desired.
Butter a large baking pan (13 x 9-inch). Mix all ingredients except chicken and place in baking pan. Place chicken pieces on top; brush with melted butter and sprinkle paprika over. Cover and bake 1 1/2 hours at 325°.
Beat the potatoes into the remaining ingredients. Put into casserole and put 1 cup grated Cheddar cheese on top. Bake at 350° for 1/2 hour. Can be frozen.
Combine sugar, milk and butter in heavy saucepan. Boil until mixture reaches a soft ball stage when placed in cold water. Add vanilla, peanut butter and marshmallow cream. Stir and quickly place in a prepared buttered candy pan. Cool and enjoy.
Mix first 4 ingredient like pie crust. Add 2 yeast cakes or 2 packages dry yeast dissolved in 1/2 cup lukewarm water. Stir well, then fill cup with cold milk so that you have 1 cup liquid. Add yeast mixture to flour mixture along with 2 slightly beaten eggs. Mix well and set in refrigerator overnight. Next day divide into 4 parts. Roll out 1 part at a time, like pie crust. Cut into 8 pie shaped pieces. Roll each piece, starting with side side. Let rise until fingerprint shows (about 1 hour) and bake at 350° about 20 minutes (bake until lightly browned).
Mix. Put into casserole. Cover with small cheese crackers. Bake at 350° for about 30 minutes.
Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak overnight or for at least 4 hours.
Beat cream cheese, butter and flour with electric mixer. Chill 1 hour. Roll into walnut-sized balls and press into ungreased tart pans. In small bowl, mix egg, butter, vanilla, brown sugar, pecans and salt. Drop into pastry cups. Bake at 350° for 20 to 25 minutes. Makes 24 tarts.
Preheat oven to 425°. Mix ingredients until dough is formed. Knead dough 5 to 10 times. Pinch off dough and place on a greased cookie sheet. Bake for 15 to 20 minutes.
Brown hamburger and drain. Combine all ingredients in baking dish and stir well. Add hamburger and cover dish. Bake in oven at 350° for 30 to 35 minutes.
Cream butter and 1 cup of sugar until light and fluffy. Add egg and beat hard. Combine flour with baking powder and salt. Add to mixture and mix well. Drop onto greased cookie sheet in marble size balls.
Mix all ingredients and chill. Do not prepare pudding, just use the powder as it comes in a box.
Butter baking dish. Scrub, peel and dry potatoes. Dip in beaten egg yolk, roll in grated cheese and then in bread crumbs. Bake at 450° for 1 hour or until crisp and golden on the outside and soft inside.
Cook onion and green pepper in fat until lightly browned. Add tomatoes, sugar, salt and pepper to taste. Simmer 5 to 10 minutes. Add beans and rice; mix. Turn into casserole. Bake in 250° to 300° oven for 20 minutes or until thoroughly heated.
In small saucepan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring.
Drain beans, Chinese vegetables and water chestnuts. Combine soup, milk and soy sauce. Add soup mixture to vegetables in casserole. I add a few onions (French fried), also. Bake at 350° for 25 to 30 minutes. Add rest of French fried onions last 10 minutes of baking time. Serves 8 to 10. Can freeze. Can do ahead.
Brown meat, onions and garlic in iron skillet; put in crock-pot with all other ingredients, except beans. Cook on low setting 8 to 10 hours. Add beans last hour.
Mix together all ingredients except nuts and parsley. Divide mixture in 2, wrap with waxed paper and chill. Roll in nuts and parsley, refrigerate. Take out 15 minutes before serving.
Saute onion and garlic in butter; add meat and brown. Add flour, salt, pepper and mushroom soup. Cook 5 minutes. Add cream of chicken soup and simmer, uncovered, for 10 minutes. Stir in sour cream; heat thoroughly.
Line cookie sheets with waxed paper. In medium saucepan over low heat, melt chips; stir until smooth. Stir in almonds, dates and cherries. Drop by teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry piece. Refrigerate until set. Store in airtight container in cool place. Makes 32 candies.
Put all ingredients in a bowl and stir with fork. Make into an airy ball. Put in pie pan and press to make crust. Bake at 400° until light brown.
Place washed sweet potatoes in a large Dutch oven. Add water to cover. Bring to a boil. Cover. Reduce heat to medium and simmer 25 to 30 minutes or until tender. Let cool and cut potatoes in 1/2-inch slices. Arrange slices in a lightly greased 9 x 13-inch baking dish. Combine orange rind and remaining ingredients in a small saucepan. Bring to a boil. Boil 1 minute. Pour over sweet potato slices. Bake at 350° for 25 minutes or until thoroughly heated.
Combine yogurt and hot sauce in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 2 hours. Drain chicken; discard marinade. Dredge chicken in bread crumbs. Arrange in 8-inch square baking dish coated with cooking spray. Bake at 350° for 55 minutes or until chicken is done. Makes 2 servings.
Mix eggs, sugar, salad oil and vanilla first. Mix with mixer. Add dry ingredients and mix. Add nuts, if desired. Bake in a 10 1/2 x 15 1/2-inch sheet pan at 300° for 30 to 35 minutes.
Place in blender and puree, starting and stopping several times until all the berries are pureed. Serve immediately. Makes two healthy, no-fat, low calorie treats.
Prepare bread by cutting the crust off all sides. Place all ingredients except bread in a blender and blend to form a thick paste. Apply paste to one side of bread, thickly if it is to be used as a shrimp entree, thinly for a shrimp appetizer. Spread on bread and cut bread into quarters to form squares or cut diagonally to form triangles. (Triangles look larger than squares.)
Combine cream cheese and Roquefort in a bowl; mix until smooth. Set aside. Combine spinach, parsley, basil and garlic in bowl of food processor with motor running. Slowly drizzle the oil through the feed tube. Continue processing until smooth. Transfer the mixture to a bowl, add walnuts and Parmesan cheese; mix thoroughly. Line a 5 1/2 x 2 1/2-inch loaf pan with plastic wrap, leaving extra wrap hanging over sides. Spread 1/3 of cheese mixture evenly over bottom of pan. Next spread half the pesto mixture and arrange a layer of sun dried tomatoes on top. Repeat cheese, pesto and tomato layers. Finish with remaining third of the cheese mixture. Cover with overhanging plastic wrap and refrigerate for 24 hours.
To microwave ground beef, crumble into a microwave-safe colander. Place colander in a 9-inch pie plate. Cover with wax paper and microwave on High 5 to 6 minutes, stirring once.
Line a cookie sheet (with sides) with foil. This makes clean up easier. Separate graham crackers and lay side by side. Keebler breaks apart easier. Preheat oven to 350°.
In a 2-quart shallow baking dish, combine soup, sour cream and pepper; stir until well blended. Add vegetables, 2/3 cup French fried onions and 1/2 cup cheese. Mix well; cover and bake at 350° for 30 minutes or until heated through and vegetables are tender. Sprinkle with remaining cheese and onions. Bake 5 minutes or until onions are golden brown.
Preheat oven to 450°. Grease baking sheet. Roll slices of bread as thin as possible with rolling pin. Trim crusts. Lay bread squares on work surface and cover with damp towel for 10 minutes. Cut cheese into fingers about size of asparagus spears. Spread each slice of bread with mustard. Lay asparagus spear and cheese finger on each slice and roll up. Place seam side down on baking sheet. Brush rolls with butter. Bake for 10 minutes or until brown and bubbling.
Cook noodles in boiling water until tender; drain and add corned beef, cheese, soup and onion. Pour into casserole. Top with buttered crumbs. Bake at 350° for 45 minutes.
Mix first 5 ingredients well, dot with margarine and cook in hot oven (350°) until custard is thick.
Sift together flour, baking powder and salt. Cream together butter or Crisco and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients to mixture, alternating with milk and flavorings until all are well mixed together. Divide the batter into 3 equal portions. Tint each portion of batter with yellow, green and pink coloring. Pour pink batter into 10 x 4-inch tube (greased) pan, then pour green batter over pink, then yellow over green batter. Bake 70 minutes in a 350° oven.
Put milk in saucepan; add flour to milk. Cook to stiff paste, stirring constantly, over medium heat. Cool thoroughly. Cream butter and sugar; add creamed mixture to cooked paste. Add vanilla and whip until consistency of whipped cream. Put frosting between layers and on top and sides of cake.
Combine all ingredients in blender container. Blend all together until well mixed. Store in refrigerator.
Melt oleo in baking dish. Mix sugar and flour. Add milk, egg and vanilla. Mix well. Pour over oleo in pan but do not stir. Add fruit and bake at 350° for 40 minutes or until top is brown.
Whip egg; add applesauce, oil and milk. Mix with fork. Mix in separate bowl all the powdered ingredients. Then mix in apples and carrots. Bake at 400° for 25 to 30 minutes.
Bring sugar, syrup and oleo to rolling boil. Remove from fire and add peanut butter. Stir until well blended. Add 4 cups of Special K cereal. Mix well and drop by spoon on wax paper.
Spread cream cheese in bottom of 9 x 13-inch pan. Brown hamburger and drain fat. Add taco seasoning to hamburger, following directions on packet. Add refried beans to hamburger and spread on top of cream cheese. Put salsa on top of meat mixture. Top with cheese. Heat at 375° until cheese melts (about 10 minutes). Serve with tortilla chips. Add jalapeno peppers, if desired.
Preheat oven to 450°. Mix ingredients. Place in hot skillet greased with oil. Cook until brown.
Mix all ingredients; cook over medium heat, stirring until color changes, 10 to 12 minutes. Spread on foil. Salt lightly. Cool and break in pieces.
Combine first 5 ingredients; add enough flour to make a stiff dough. Dry well. Roll out thin and cut into long strips.
Place apples in 1-quart baking dish. Combine remaining ingredients in bowl; mix well. Spoon over apples. Bak at 350° for 30 minutes. Yield: 6 to 8 servings.
Combine pineapple juice with mayonnaise. Combine cabbage, seasonings and mayonnaise in a large bowl. Add pineapple and mandarin oranges; toss gently. Cover and chill. Serves 6.
Combine pudding mix, brown sugar, evaporated milk and butter in medium size sauce pan. Heat slowly, stirring constantly, until sugar dissolves. Then cook, without stirring, to 238°. Remove from heat and stir in pecans. Beat with wooden spoon 2 to 3 minutes or until mixture thickens. Drop by spoonfuls 2 inches apart on wax paper. Let stand until firm.
Mix package of strawberry Jell-O with one cup boiling water. Let stand until cool. Add one package frozen strawberries. Put into mold and let stand until firm. In the meantime, dissolve one package lemon jello in 1 1/2 cups boiling water. Chill until slightly jelled. Add softened cream cheese and whip with electric mixer. Fold in Dream Whip (already mixed). Place on top of firm strawberry mixture. Keep refrigerated until firm. Remove from mold right before serving.
Sift together flour, baking powder and salt. Add sugar and shortening to potatoes while hot. Combine potato and flour mixture. Roll or pat to 3/4 inch thickness. Cut out and bake at 425 degrees for 12 - 15 minutes.
Drain pineapple and use juice with water to make Jello as directed. Refrigerate Jello for 15-20 minutes. Add cherries and pineapple. Mix well. Refrigerate until it sets. Add Cool Whip and sprinkle with nuts before serving.
In aluminum foil, place deer meat. Cover top with bacon slices. Slice onion and separate into rings; place this to taste on top of bacon. Clean peppers and cut into slices or rings. Place on top of onion rings. Over all, pour Italian dressing. Close aluminum foil tightly and cook at 350° until meat is tender or can be placed on a grill outside and cooked slowly.
Combine all ingredients. Put in a Bundt cake pan. Chill. Serve with Cool Whip.
Take a cup of kindness, mix it well with love. Add a lot of patience and Faith in God Above. Sprinkle very generously with Joy and Thanks and Cheer, and you'll have a lot of Angel Food to feast upon all year.
Cook and drain sausage. Cook grits in boiling water for 5 minutes. Add margarine and cheese. Stir until melted; remove from heat. Add milk, eggs and sausage. Pour into 9 x 13-inch casserole dish. Bake at 350° for 45 minutes to 1 hour. Sprinkle paprika on top.
Drain tomatoes. Mix dressing with melted margarine and set aside 3/4 cup for topping. Combine dressing, tomatoes, drained cooked green beans, sugar and seasonings. Mix and put in a greased shallow baking dish, about 8 x 8-inch. Sprinkle with reserved dressing. Cover and bake at 375° for about 35 minutes. Remove cover the last 15 minutes. Makes 5 to 6 servings.
In large pot, brown salt pork in 1 teaspoon butter. Add onion and stir and cook. Pour in water and clam juice; bring to a boil over moderate heat. Add potatoes and pepper; turn to low heat and simmer, partially covered, 15 minutes. Add fish and simmer until fish flakes and breaks up. Add milk, remaining butter, thyme and salt. Stir; bring to simmer over moderate heat.
Put two drops of food coloring on the brick or charcoal. Mix together remaining ingredients and slowly pour onto brick. Enough for 4 to 6 bricks. The garden will begin to grow into weird and wonderful shapes in a few drops.
Place meat in casserole. Combine ingredients. Pour over meat. Bake at 325° for 1 to 1 1/2 hours. After 20 minutes, stir ingredients. Cover again and continue cooking until meat is fork-tender.
Heat oven to 375°. Cream butter and sugar. Blend in remaining ingredients. Fill cookie press with 1/4 dough at a time. Form desired shapes on ungreased baking sheet. Bake 6 to 9 minutes or until set, but not brown.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese over low heat until smooth. Spoon 1/3 cup chicken onto each tortilla; roll up and place seam side down in a lightly greased 12 x 8-inch baking dish. Stir cheese spread and milk over low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350° for 20 minutes. Pour remaining picante sauce over enchiladas before serving.
Mix dressing and sugar in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serves 8.
Melt bars in double boiler; let cool 5 minutes. Fold in thawed Cool Whip, mixing evenly. Drop by teaspoon into crumbs, coating evenly and shaping into round balls. Place on cookie sheet and freeze. Store in plastic bags until ready to use. Makes 150 pieces. This recipe is great for kids to help make and is a great classroom treat!
Cook to 230° (soft ball stage). Add vanilla and butter or margarine. Beat. Add milk to soften as needed. Spread on washed, dry apples, to which you have added sticks for handles. Set on waxed paper and cool.
Mix. Bake at 350° for about 45 minutes or until center is done. Cook in loaf pans.
Cook the green beans lightly. Add soup, onion rings, water chestnuts, 1/4 cup Velveeta cheese and 1/4 cup grated Cheddar. Mix well and then add 1/4 cup Velveeta and 1/4 cup Cheddar on top. Bake 30 minutes at 350°. Serves 8.
Soften gelatin in consomme; add softened gelatin to dissolve. Cool. In bowl, beat cream cheese and mayonnaise; add consomme and other ingredients. Place in greased molds.
Combine all ingredients, except fruit pectin, in a large kettle. Bring to a boil. Boil for 6 minutes, stirring frequently. Stir in fruit pectin; continue boiling for 3 additional minutes, stirring frequently. Remove from heat. Skim off foam with a metal spoon. Quickly pour jelly into hot, sterilized jars, leaving 1/2-inch headspace. Cover at once with metal lids; screw bands tight. Process in boiling water bath for 5 minutes. Yields about 3 1/2 cups.
Bake corn in slow oven for 1 hour. Saute onion and celery in margarine until tender. Add diced tomato and cook until blended into onion mixture. Add roux; stir well. Add bay leaves and water, stirring after each cup. When all water is added, boil slowly for 45 minutes. Add corn; cook 30 more minutes on low heat; stir often. Add shrimp; cook only until done, about 10 minutes. Turn off heat. Season with salt, pepper and parsley. Serve with hot French bread. Freezes well.
Mix Cool Whip and pudding. Stir well in all other ingredients. Store in refrigerator.
Cook macaroni and cheese as directed on package. Stir in one of the following: 1/2 cup sour cream, or 1 cup chopped broccoli and 1 cup chopped ham, or 1 cup cooked peas, 1 cup cooked chicken and 1/2 cup sour cream. Then bake at 375° for 15 minutes or until heated through. Or heat in microwave.
Cut potatoes, leaving skin on, in small chunks. Place in casserole dish. Sprinkle dressing mixes over potatoes. Add water. Cover with lid. Bake at 350 degrees for 20 minutes or until potatoes are done.
Combine all ingredients except potato chips. Spread crushed potato chips on top. Bake at 450° in a shallow baking dish for 10 minutes or until thoroughly warm.
Mix together and bake at 350° while beginning to make Sweet-Sour Sauce.
Bring all to a full boil. Boil for 1 full minute. Remove from heat; stir in 1 1/4 cups dry oatmeal. Spoon drop on buttered cookie sheet. Let cool and eat.
Mix this well, then pour 3 more cups flour and mix well. Then let this rise until dough is soft. Make out roll and let rise until double, then bake at 425° until brown. Then put rest of dough in refrigerator until ready to use. It will keep for a week.
Place lamb chops in a roomy envelope of aluminum foil. Add the remaining ingredients. Fold tightly so no steam escapes. Place on baking sheet and bake for 1 hour at 350°. Serves 1.
Cream butter, sugar and eggs together. Mix dry ingredients and add to creamed mixture. Stirring by hand, add vanilla and nuts. Bake in desired size pan at 350° oven for 25 to 30 minutes.
Mix corn meal and hot water. Stir well. Add milk, salt and eggs. Put in greased skillet or baking dish in a 400° oven. Bake 45 minutes or until brown. (I use self-rising corn meal.)
Mix all ingredients together, except limes and lemons, which can be used as a garnish in the punch bowl.
Brown ground beef with onions. Add seasoning mix and water. Crush 2 handfuls of tortilla chips. In bowl, mix 1/2 small jar of taco sauce and refried beans.
Soak yeast and water for 10 minutes. Heat milk until a skin forms on top. Cool until lukewarm. Cream oleo, sugar and salt. Add eggs; mix together with milk and yeast then add flour. Let rise until double. Bake at 300° for 20 minutes.
Combine pecans and sugar. Add egg whites and mix until mixture is	completely damp. Form into small balls. Place on ungreased cookie sheet. Press a	small hole in center with finger. Fill with preserves. Put half cherry on top. Bake at 350° for 15 minutes. Remove from cookie sheet at once.
Over low heat, simmer 2 cups cider, 6 cloves, allspice and nutmeg for 10 minutes. Add remaining cider, orange juice, lemonade and brown sugar. Heat, but do not boil. Pour in punch bowl and float orange slices pierced with cloves.
In large pot, add soup, peas, carrots, onions, chicken bouillon, diced chicken and 1/2 cup water. Stir well. Cover and simmer for 20 minutes. Add salt and pepper to taste. Serve over biscuits, egg noodles, rice or toast.
Put biscuits into ungreased pie plate. Mix remaining ingredients, except sugar, cinnamon and nutmeg until smooth and pour over biscuits. Sprinkle sugar, cinnamon and nutmeg over top. Bake at 350° for 25 minutes.
Preheat oven to 350°; grease a 9 x 5-inch loaf pan. In large bowl, mix first 7 ingredients. In small bowl, beat egg slightly; add crushed pineapple and juice, milk and margarine. Stir egg mixture into flour mixture just until moistened. Pour batter into greased pan. Bake 40 to 50 minutes or until tester comes out clean. Cool bread in pan on rack for 10 minutes, then remove from pan to cool completely.
Blend with a mixer real slow. Add 6 Tbsp. ice water and blend by hand till sticks together. Roll out.