HumbleIntelligence/food-ner-1-Million huggingface dataset:
Do not drain fruit. Combine all ingredients. Stir until marshmallows begin to melt. Place in refrigerator overnight. Stir occasionally to mix.
Preheat oven to 350°. Spread pie filling in bottom of 9-inch square pan. Sprinkle lemon juice and mix with filling. Combine dry cake mix and melted butter. Sprinkle over pie filling. Bake at 350° for 50 minutes or until golden brown.
In sauce pan boil for 5 minutes soup, milk, water chestnuts, salt and pepper to taste. Mix crackers and butter together to make crumbs. Place celery in a baking dish, pour soup mixture over celery; and top with cracker mixture.	Bake at 350° for 40 minutes.
Grease and flour pan lightly. In a large mixing bowl, combine all the ingredients except the nuts. Beat at medium speed until well blended. Stir in nuts. Pour into a 9 x 5-inch loaf pan. Bake 55 to 60 minutes or until toothpick comes clean at 350°.
Cook all in pan. Thaw bread dough. Cut into pieces and put into greased pans. Pour hot liquid over dough. Bake in oven at 350° until done, approximately 20 to 30 minutes. Do not boil mixture. This makes a double batch. Use two 9 x 13 pans, greased.
Cream the shortening and sugar; blend in eggs and stir in dry ingredients, then add peanut butter and flavoring. Roll into balls about the size of a quarter. Place on a cookie sheet, ungreased, then flatten with a fork. Bake at 375° for 10 minutes or until done. Yields 5 dozen.
Cook noodles and rinse; brown meat, add spices. Combine noodles, cottage cheese, chopped onions and sour cream. Alternate, layer of noodles and meat. Top with shredded cheese. Bake at 350° for 20 to 25 minutes.
Mix the first 5 ingredients together; pour into a 9 x 13-inch pan lined with wax paper. Spread the dry cake mix over mixture. Mix together the pecans and butter; pour over dry cake mix. Cook at 350° for 1 hour. Cool and flip over.
In large bowl, mix beef, bread crumbs, egg, salt, pepper and 1/2 teaspoon dill weed. With hands, form mixture into small meatballs. In skillet in hot oil, cook meatballs a few at a time and brown on all sides. With slotted spoon, remove meatballs to large bowl as they brown. When all are cooked, drain off remaining oil from skillet.
Combine sugar, cornstarch and salt in top of double boiler. Stir in milk. Cook over boiling water until thick. Cover and cook 15 minutes longer. Stir hot mixture into egg yolks. Add remaining mixture. Cook about 2 minutes longer. Cool and add vanilla and 1/2 cup coconut. Pour into baked pie shell. Top with meringue and remaining coconut. Bake in oven for 15 minutes.
Cook raisins in water until all water is boiled out. Mix the dry ingredients; add oil, eggs, nuts, raisins and applesauce. Cook at 325° for 1 hour.
Sift together flour and baking powder. Add vanilla to milk. Cream butter and sugar together for 2 minutes on number 7 speed. Add unbeaten egg yolk and beat 1 minute longer. Beat egg white 1 1/2 minutes on number 9 until stiff; set aside. Add flour mixture and milk mixture alternately to the creamed butter and sugar and add. Begin with flour and end with flour. Work quickly, but don't overbeat. Use mixer on number 3 speed. Fold in egg whites.
Mix the first 3 ingredients until well blended. Shape into small balls. Chill for a few hours; place on waxed paper. Melt the paraffin and chocolate chips. Dip peanut butter balls in chocolate; chill until firm.
Brown hamburger and onions. Add refried beans, chili beans, Cheddar cheese, soup and taco seasoning. Cook until hot and well blended. Put shredded cheese on top. Let melt, then cool to thicken.
Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion, egg, salt and pepper. Divide into 4 equal parts and place in casserole dish. Flatten to 5-inch circles. Turn up edges to form a ring.
Mix together all ingredients. Pour into greased 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes.
Combine crumbs, 3 tablespoons granulated sugar and margarine; press onto bottom of 10-inch pie/quiche plate. Bake at 325° for 10 minutes. Cool.
Chop lettuce and put in bottom of salad bowl. Spread onion over top; spread salad dressing over onion. Sprinkle drained peas on salad dressing, then cheese and add bacon last. Refrigerate. Toss before serving.
Mix ingredients together and shape into a log. Cover with wax paper and chill. Slice thin. Bake at 350° 8-10 minutes.
Mix ingredients together and place the bacon on top. Bake at 325° for 1 1/2 hours.
Wash blueberries and drain well. Mix with the remaining ingredients. Bring to a boil and simmer slowly for 5 minutes, stirring occasionally. Serve hot over ice cream, waffles, pancakes, pudding or cake.
Mix soup, mayonnaise, milk, lemon juice and salt. Add chicken, rice, pimentos, water chestnuts and onion. Put into lightly greased 2-quart casserole dish. Top with crushed crackers. Bake at 350° for 20 to 25 minutes.
Spray rectangular baking dish with nonstick cooking spray. Arrange the chicken pieces, skin side up, in the dish. Bake in preheated 375° oven for 15 minutes.
Stir together flour, sugar, baking powder and salt. Beat eggs. Blend in oil, vanilla and milk. Add liquid to dry mixture. Stir quickly just until moistened. Fold in strawberries. Spoon into well-greased 2 1/2-inch muffin tins or paper muffin cups. Bake at 400° for 25 minutes or until golden brown.
Put generous layer of spaghetti sauce in bottom of 9 x 13-inch dish. Mix eggs, Mozzarella, Ricotta, parsley, salt, ground beef and garlic salt. Fill shells with mixture. Place shells in dish over sauce. Pour remainder of sauce over shells. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes.
Mix until smooth. Drop by spoonfuls onto hot griddle or iron skillet, lightly greased. Brown on one side, then turn over and brown other side. Serve with butter.
Mix cake mix,	eggs, oranges and oil well with mixer. Bake in 2 layers or 9 x 13-inch pan at 350° until done. Cool completely before frosting.
Cook chicken and remove meat from the bones. Place chicken in the bottom of a pan. Save 1 cup of broth. Melt margarine. Put dressing on top of chicken, cream of celery, cream of chicken and sour cream. Then pour melted margarine and broth over stuffing crumbs. Place in oven for 40 to 45 minutes at 350°. Serve warm.
Brown pork chops. Put in large casserole. Add all ingredients, but cabbage. Bake until tender, 1 1/2 hours. Remove from oven; stir in chopped cabbage. Bake until cabbage is done.
Use an 11 x 17-inch cookie sheet or 3 pie pans. Preheat oven to 400°. Cook for 35 to 40 minutes. Mix water, yeast and syrup; wait a few minutes to foam, showing yeast is good. Add oil, salt and flour. Let rise a short time (1/4 to 1/3 size). Roll out to fit pan. Stretch to make fit; pinch to make edge. Spread tomato paste around. Sprinkle with salt, pepper, garlic and oregano. Top with cheese slices. Top with mushrooms, peppers and meat. Sprinkle with 1 tablespoon oil. Bake.
Pour uncooked rice over frozen broccoli and mix well. In a large saucepan, heat soups and margarine until margarine is melted. Blend in Cheez Whiz and stir until smooth. Pour over broccoli mixture and stir well. Bake, uncovered, at 350° for 30 to 45 minutes.
Cook beans; drain. Cook other ingredients in saucepan over medium heat. Keep stirring until golden brown, then pour over beans and serve.
Make a medium white sauce. Melt butter over low heat. Add flour and cook a few minutes, stirring. Add milk and stir constantly until thickened, about 10 minutes. Salt and cook the cabbage with very little water until tender. Drain well. Combine cheese. Grease a large baking dish. Layer all of the cabbage, half of the cheese and all of the white sauce. Top with remaining cheese and sprinkle with cornflake crumbs. Bake at 350° until heated through and the cheese is golden brown, about 30 minutes. Makes 6 servings.
Pierce, cut off package Pillsbury rolls. Roll out to 1/4-inch thick. Spread with butter and orange marmalade. Roll up and wet edges to hold them together. Slice off and put in muffin pan. Let rise 2 hours and bake 10 minutes at 400°.
Melt oleo in 2-quart oblong casserole in 350° oven. Remove from oven. Stir in curry powder and ginger. Place 6 chicken pieces (thick side down) in pan. Season with salt and pepper. Top with onion, apple and raisins. Cover and bake at 350° for 30 minutes. Turn chicken and cook, uncovered, until tender. Remove from pan. Add rice to sauce in pan. Put chicken on top of rice. Makes 6 servings.
Grease loaf pan with nonfat spray. Heat oven to 325°. Mix all ingredients in large mixing bowl. May add raisins or nuts (1/2 cup), if desired.
Beat all ingredients, except vanilla, in top of double boiler. Place over boiling water and beat until will stand in a stiff peak. Remove from heat and add vanilla; beat until stiff.
Preheat oven to 375°. Slice bread lengthwise from end to end. Place both halves on ungreased cookie sheet. Combine oil and garlic in small bowl and brush on cut side of bread. In medium saucepan, combine ham, onion and sauce. Cook on stove for 5 minutes until mixture is hot and onion is tender, stirring frequently. Spread mixture on bread halves evenly, top with cheese. Bake 15 to 20 minutes until cheese is melted. Serves 6 generously.
Place cabbage leaves in boiling water until wilted good. Put a spoon of meat mixture in cabbage leaves and roll up. Place in baking dish. Pour sauce mixture over them. Bake about 1 1/2 hours at 350°. May also be cooked in electric skillet.
Combine all ingredients except nuts in a double boiler. Heat until melted. Add nuts. Pour in a buttered pan. Let stand at room temperature for 1 hour, then refrigerate for another hour.
Preheat oven to 350°. In a shallow, 1 1/2 quart baking dish, melt margarine in the oven. Sprinkle in cracker crumbs; stir well. Press into bottom of dish to make crust.
Peel the garlic and mince. Peel the onions and slice thin, then separate into rings. Cut the green peppers into 1-inch wedges and discard the seeds and stems. Peel the eggplant and slice 1/4-inch thick, sprinkle with the lemon juice. Remove ends from the zucchini and slice thin. Peel the tomatoes and slice thin. Pour 1/4 cup of the oil in a Dutch oven; then add half the garlic and simmer for 1 minute. Add half the onions and cook for 1 minute longer without browning. Combine the salt and pepper and sprinkle a small amount over the onions. Arrange half the green pepper, eggplant, zucchini, shrimp and tomatoes in layers in the Dutch oven, sprinkling each layer with the salt and pepper mixture, then sprinkle with a small amount of the remaining garlic and oil. Repeat the layers, beginning with onions and ending with the shrimp and tomatoes. Sprinkle with the remaining garlic and oil. Bring to a boil, then reduce the heat to a fast simmer and cover. Cook for 20 minutes. Remove the cover and cook for 10 to 20 minutes longer or until the green pepper is tender. Sauce may be thickened with 2 teaspoons flour, if desired.
Blend sugar and flour (or Bisquick), then add beaten eggs. Add remaining ingredients. Mix well and pour into 9-inch pie pan. Bake at 350° for 30 to 40 minutes until brown. Cool before serving. Pie will make its own crust.
I have used different flavors of Kool-Aid and soda, depending on what colors you are working with.
Combine All Bran, applesauce, milk and egg white. Let stand 1 minute. Stir in pineapple, juice and cinnamon. Fold in flour, brown sugar, soda and salt. Spoon into muffin pans (sprayed with Pam or paper lined). Makes 10 muffins. Bake at 400° for 25 minutes.
Cream together the butter and sugar. Dredge raisins with small amount of flour. Sift together the dry ingredients. Alternate by adding flour and milk. Add honey and figs. Fold in raisins and almonds. Pour into Bundt or tube pan (well-greased). Bake at 350° for 1 hour. Makes a nice holiday cake.
Brown hamburger in butter; add onion, bell pepper, parsley, oregano and garlic powder. Drain corn and save liquid. Add corn can of tomato sauce to meat mixture and fry for 10 minutes. Add water and juice from corn and simmer for a few minutes more. Serve over hot rice.
Spread layer of potatoes on bottom of round casserole dish (1 1/2 to 2-quarts). Pour half mixture of soup and milk over potatoes. Spread onion, pepper and seasonings on top. Repeat with all ingredients. Bake 1 hour and 15 minutes at 350°. Bake 15 to 20 minutes longer uncovered to brown the top.
Combine water and salt in saucepan; bring to a boil. Add grits. Reduce heat to low and cook, covered, 10 minutes or until thickened, stirring occasionally. Remove from heat. Add butter, cheese roll, Worcestershire and garlic powder. Stir until cheese melts. Pour mixture into 1 1/2-quart greased baking dish. Sprinkle with paprika. Bake at 350° for 15 to 20 minutes. Yield: 6 servings.
Brown beef and onions. Drain. Add all other ingredients. Simmer. Serve on buns.
Melt jelly on stove, then add both to crock-pot. Cook on low setting. Add little sausages or meatballs.
Sift together the first 8 ingredients and stir to blend. To this mixture, add remaining ingredients. Beat mixture for 4 minutes, then place in one large or two small greased loaf pans. Bake at 350° for one hour, or until done when tested. (I find it takes a little over an hour, using 2 loaf pans.) This freezes very well.
Mix orange juice, milk, syrup and pudding together until well blended. Add the Cool Whip. Chill until ready to serve with fresh fruit.
Mix with mixer, vanilla pudding and milk until thick. Add vanilla; blend in Eagle Brand milk and Cool Whip. In a large bowl, place a layer of crushed vanilla wafers; add a layer of sliced bananas. Next, pour some of pudding mixture on top. Repeat layers until all is used. Sprinkle crushed wafers on top. Chill well before serving.
Cream butter and sugar. Add eggs; beat well. Mix in remaining ingredients, except marshmallows. Spread in a 13 x 9-inch pan (well-greased). Bake at 350° for 30 or 40 minutes. Immediately after cake is removed from oven, sprinkle with miniature marshmallows. Cool. Pour icing over marshmallows.
Chop cabbage, peppers, onions and tomatoes. Salt and let stand 3 hours, then press or drain. Cook in sugar and vinegar for 20 minutes. Pack in jars and seal.
Mix all ingredients well. Then put in refrigerator for one hour. Then shape into patties, then cover with bread crumbs. Let chill again. Then fry until golden brown.
Cook spaghetti according to package directions. Spray nonstick pan with Pam and cook bacon until crisp. Remove bacon. In same pan, combine egg, peas, milk and peppers. Cook for 6 minutes over medium high heat. Do not boil. Stir in bacon and half of cheese. Heat through. Pour over hot noodles and sprinkle with remaining cheese. Serves 4.
Disjoint wings, discarding bony tips. Arrange parts in 9x13 inch baking pan (or larger). Combine all ingredients and heat until butter and sugar dissolve. Cool and pour over wings. Marinate in refrigerator 2 hours, turning occasionally. Bake, in marinade, at 350° for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve hot or cold.
Mix all ingredients well. Make little balls the size of walnuts. Roll in sugar. Do not pres flat. Bake at 350° for 12 to 15 minutes.
Cream the butter and cream cheese. Add sugar; cream until fluffy. Add eggs and vanilla. Add flour, baking powder, candied fruit and nuts. Line 2 medium loaf pans with foil; pour in batter. Bake at 325° for about 1 hour and 20 minutes. Store in refrigerator after cool.
Prepare a 9 x 13-inch pan by lining with wax paper and grease well. If nonstick, only grease well. Do not use sprays. Preheat oven to 350°.
Grease and flour pan. Mix squash, sugar, oil and eggs. Combine dry ingredients. Mix with squash mixture.
Soak crumbs in 1 cup milk; squeeze dry. To crumbs, add the remaining cup of milk, beaten eggs, melted butter, sugar, salt, spices and almond extract. Mix thoroughly. Stir in raisins and almonds. Turn into greased 9 x 5 x 2-inch loaf pan or 9-inch tube angel cake pan. Bake in a 350° oven for 1 hour. Slice and serve warm with whipped cream.
Shape ground beef into 8 patties; sprinkle with garlic powder, onion powder, salt and pepper. Brown lightly on both sides in oil in skillet; remove to 11 x 14-inch baking dish. Top with onion rings. Add flour and water to drippings in skillet, stirring to deglaze. Cook until thickened, stirring constantly. Pour over patties. Bake at 325° for 45 minutes. Serve with mashed potatoes and green peas. Yield: 8 servings.
Arrange bread in shallow 2-quart baking dish. Beat eggs, milk, Grand Marnier, sugar, salt and vanilla together. Pour over bread. Cover and refrigerate overnight. Cook in butter on medium-high skillet for 3 to 4 minutes, 2 minutes on other side.
Blend until smooth all, except Cool Whip. Fold in Cool Whip. Pour into graham cracker crust. Chill.
Mix flour with pineapple juice and sugar. Add cheese and pineapple chunks, mix well. Pour into buttered (1-quart) casserole dish. Mix melted butter and crumbs. Sprinkle over top. Bake at 350° for 20 to 30 minutes. Bubbly and cheese melts.
Add cherry juice, almond flavoring and sugar to cream cheese. Add crushed pineapple, mayonnaise, chopped nuts and cherries; mix well. Spread on raisin date or white bread.
Heat oven to 425°. Mix ingredients, except strawberries, until soft dough forms. Spread in ungreased square pan, 8 x 8 x 2-inches. Bake for 15 to 20 minutes or until golden brown. Cool for 10 minutes; cut into serving pieces. Split each piece horizontally. Fill and top each serving with strawberries. Serve with whipped cream if desired. Makes 6 to 8 servings.
Stir-fry meat on medium-high in a little oil until brown. Put vegetables in and continue stir-frying. Add a few dashes of Worcestershire. Fry until vegetables are cooked enough.
Cut up frozen or thawed dough into bite size pieces. Coat with mixture of cinnamon and sugar. Place in 9 x 13-inch cake pan coated with Pam. Combine margarine, sugars and ice cream. Boil one minute. Pour mixture over dough. Let raise overnight. Bake at 325° for 35 minutes.
Combine raisins and water and boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat and stir in vinegar and margarine. Cool slightly and turn into pastry lined pan. Cover with top pastry or lattice strips. Bake at 425° for 30 minutes or until golden brown.
Brown hash browns in oil. Butter a 13 x 9-inch pan. Spread potatoes in dish. Pour eggs over potatoes, top with salt, pepper and bacon bits. Sprinkle with grated cheese. Cover with foil and refrigerate overnight. The next day cook for 25 minutes in a 375° oven. Remove foil and bake 5 more minutes.
Wash and pat dry chicken. Place 1/4 of bottle of barbecue sauce into baking dish. Place chicken into dish, cover with barbecue sauce. Save a little sauce. Cover with foil. Bake in 350° oven for 45 minutes. Remove cover and brush additional sauce onto chicken. Bake an additional 15 minutes or until browned. Serves 4 to 6.
Rub flour on both sides of tortillas, using all of flour; cut into 1 1/2-inch pieces. Bring broth (and seasonings) to rolling boil. Drop tortillas in broth. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken and milk until heated. Let stand off heat for 10 minutes, covered. Each serving = 1 B, 1 1/2 P, 19 optional calories.
Cook frozen broccoli (just a little), drain and put in a greased baking dish. Beat eggs. Mix together: eggs, mayonnaise, cheese, onion and mushroom soup. Take about 1/4 of this mixture and mix with the broccoli. Put about 3/4 of the mixture on top of the broccoli; crush Cheese Nips or regular crackers. Add grated cheese and melted butter or margarine. Put this on top of casserole and cook 30 minutes at 300°.
Place chicken in bottom of greased casserole dish. Mix soups together and pour on top of chicken. Prepare stuffing mix as directed on package. Cover the soup mixture with stuffing. Heat in 350° oven until heated through and soup is bubbly.
Dissolve Jell-O in 2 cups boiling water; cool. Add other ingredients and mix well. This can be placed in long dish to jell and cut in squares and served on lettuce leaves. Refrigerate overnight before serving.
Combine soy sauce, wine, sugar, garlic, salad oil and ginger. Marinate chicken in this mixture at least 1 hour or overnight. Chicken may be baked at 325°, or on an outdoor grill. Baste 2 or 3 times while cooking.
Drain pineapple; save 4 tablespoons juice. Combine sugar and flour and stir in the 4 tablespoons pineapple juice. Add cheese and pineapple chunks; mix well. Spoon into a greased 1-quart casserole dish. Combine margarine and Ritz crackers. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes or until brown. Good with ham or chicken.
In a skillet, brown sausage with onion, stirring to crumble sausage; drain grease. Stir in stewed tomatoes and cooked rice. Pour into a 2-quart casserole dish; cover with cheese. Bake covered at 350° for 15 minutes, then uncover for 15 more minutes or until cheese is bubbly. Serve with garlic bread or cornbread.
Saute onions in oil (large pan). Add tomato puree to oil and onions. Add corn. Let mixture get hot. Beat 2 eggs; add milk and corn meal. Stir eggs, milk and corn meal into hot tomato mixture. Add salt, sugar and olives. Let thicken. Add chili powder mixed in water. Put in 3 quart or 2 small containers. Bake 40 minutes at 350°. (Test with knife to see if done.)
Spread and pinch rolls on cookie sheet. Bake at 400° for 10 minutes. Combine mayonnaise, cream cheese, dill weed and onion powder. Spread over cooled crust. Garnish with vegetables. Sprinkle with Parmesan cheese. Refrigerate and cut into slices. (Works great with fat free cream cheese and fat free mayonnaise.)
Mix all ingredients together and roll in small balls on cookie sheet; cook about 10 to 12 minutes at 375°.
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk and oil. Add to dry ingredients, stirring just until moistened. Bake in a preheated, oiled waffle iron. Serve hot or cold. Cool on cake rack.
Heat milk and cream in a double boiler until hot, stirring constantly. Add butter, salt, pepper and "Meet-E-Tone." Drop oysters into pot and allow stew to simmer for 5 minutes. Stir again and serve in deep bowls with a pat of butter. Makes 6 servings.
Mix ingredients and pour into a greased baking dish. Bake at 350° for 30 minutes. Recipe may be doubled for a large dish.
Line bottom of 9 x 13-inch pan with 1/2 of Oreo cookies. Mix pudding and milk. Mix cream cheese and Cool Whip. Pour over crumbs. Pour remaining cookie crumbs over top. Refrigerate overnight.
Cook raisins, sugar, crackers and water until thick like jam. Add lemon juice and margarine. Make pie crust, roll out and cut in 4-inch circles. Put filling in and fold over, press edges together. Prick tops with fork. Bake at 425° for 15 minutes. Very good.
Boil together slowly until cooked. Yields 10 cups, 46 calories per cup. This is a T.O.P.S. recipe.
Dissolved sugar in vinegar. Beat in milk until mixture thickens. Add salt if desired. Chill well. Pour over shredded cabbage.
In skillet, cook onion in Promise until tender. Stir in soup and milk. Add chicken; cook until tender. Stir in vegetables and potatoes; heat through. Makes 4 to 6 servings. Preparation and cook time: 30 minutes.
Place pecans in bottom of 8-inch pie shell. Mix eggs, sugar, syrup, salt and butter. Pour over pecans. Bake 45 minutes.
Beat eggs, sugar, butter or margarine and vanilla 5 minutes. Alternate flour and milk until well mixed. Cook at 350° about 25 minutes or until toothpick comes out clean.
Boil tea bags and water; add spices. Simmer for 5 minutes. Add lemon juice, orange juice and sugar. Store in refrigerator.
Whisk flour, sugar, salt and nutmeg. In another bowl, beat eggs. Whisk in milk and vanilla. Melt butter over medium heat. Whisk into milk mixture. Add wet to dry. Whisk until well blended. Add small amount of oil into preheated iron skillet and fry as usual. Makes 6 to 8.
In Dutch oven, combine tomatoes, water and spaghetti sauce seasoning. Blend well. Add potato and onion. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add remaining ingredients. Simmer 20 minutes longer. Makes 4 to 6 servings.
Put uncooked ground beef into a casserole dish and mash down in the bottom. Pour on top of meat both cans of soup. Then put Tater Tots on top and cook at 350° for 1 hour.