HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put layers of onions in casserole dish. Mix soup, milk and cheese together. Pour over onions. Top with buttered cracker crumbs. Bake 25 to 30 minutes at 350°.
Beat first 5 ingredients at medium speed with electric mixer until blended. Stir in beef, bell pepper and onion.
In a small to medium mixer bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and evaporated milk; beat until smooth. With mixer on medium speed, add lime juice and beat for 1 minute. Pour into pie crust; freeze for at least 2 hours. Let stand for 10 or 15 minutes at room temperature before cutting into 6 servings pieces. Garnish with any blueberry sauce or syrup.
Preheat oven to 350°. Mix sugar, salt, butter and peanut butter. Beat eggs into mixture. Sift together flour and soda. Blend into sugar mixture. Stir in chocolate bits and peanuts. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake 9 minutes or until light brown around edges. Cool on rack. Yields 9 dozen cookies.
Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well. Rinse with ice cold water. Peel and devein shrimp; place in a large bowl or gallon size Ziploc bag. Combine remaining ingredients except lettuce. Beat with a wire whisk. Pour over shrimp and toss. Cover. Chill 8 hours. Drain shrimp; serve in a lettuce-lined bowl.
Line a 9-inch pie plate with crescent rolls. Spread with mustard; set aside. Saute together for 10 minutes the zucchini, margarine and onion. Mix remaining ingredients into zucchini mixture. Pour into shell. Bake at 350° for 20 minutes.
Cook macaroni according to package directions. Cool. Combine cooled macaroni with remaining ingredients; toss lightly. Chill. Serves 7.
Mix ingredients, turn out on lightly floured board and knead about 5 minutes. Roll out thin. Let dough stand until dry. Cut into 1/2-inch squares. Drop into boiling water and boil 10 to 15 minutes. Great to add to soup.
Mix well in 3-quart dish. Bake at 300° for 30 minutes.
Beat eggs and blend all other ingredients. Pour into unbaked pie crust and bake for 50 minutes at 300°.
Melt margarine in pan. Mix other ingredients. Pour butter into mixture and mix, then pour into greased pan and bake 30 minutes at 350°. Nuts may be added, if desired.
Mix together and roll out; put in pie dish. Pierce pie crust and bake on High for 4 minutes.
Grease a 1 1/2 or 2-quart baking dish. Put half of bread cubes in bottom. Add the rest of the ingredients that have been mixed together. Top with the rest of the bread cubes. Bake at 350° for 35 to 40 minutes.
Combine ingredients. Cook on high heat for 6 to 7 minutes, stirring twice during cooking. Remove from heat. Beat for 2 to 3 minutes. Drop by spoonfuls onto waxed paper and cool.
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2-inch baking pan. Bake in preheated 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into bars. Makes 32 (1 x 2-inch) bar cookies.
Melt cinnamon candies in apple juice. Add brown sugar, cloves and cinnamon. Stir well. A dash of nutmeg and allspice can be added. Heat and serve.
Cook noodles. Cook ground beef and garlic. Stir. Blend in water, onion soup, tomato sauce, tomato paste, salt, sugar, pepper and oregano. Stir well.
In a large bowl, mix together well the milk, oil and vinegar. Add the oats, flour, sugar, soda and salt and again, mix well. Dredge raisins and nuts in a bit of flour and stir in last. Pour into a sprayed or greased and floured (I use Baker's Joy) 9 x 5 x 3-inch loaf pan or 2 (7 x 4 x 2-inch) loaf pans. Bake at 350° for about 50 minutes, or until center tests done. (Aunt Eva lived in Oklahoma!)
Mix Philadelphia cream cheese, milk and sugar and pour into crust. Sprinkle other ingredients over mixture.
Fold in beaten egg whites. Mix and bake in greased and floured pans at 350° until done. When cool, ice with filling for strawberry cake.
In large pot, add lima beans, soup, soy sauce and water. Let simmer for 10 minutes on low heat. Then add cooked pork chops to mixture. Let simmer for 30 minutes. Add salt and pepper to taste. Serve over hot rice.
Cook and drain broccoli. Arrange half of broccoli in greased 2-quart casserole. Cover with peas. Mix other ingredients for sauce (except crackers) and pour half over peas and broccoli. Add rest of broccoli and then rest of sauce. Cover with Ritz crackers. Bake at 350° for 30 minutes.
Layer rice and soups, ending with chicken breasts on top. Cook on high for 2 hours or low for 4 hours.
Mix flour, sugar, butter and egg yolks. Stir until smooth; add lemon juice and rind. Fold in egg whites, beaten stiff, last. Bake in unbaked pie crust at 350° for 20 minutes or until done.
Cream the sugar and margarine together. Add eggs. Beat until thick. Fold in pineapple and bread. Bake at 325° for 50 minutes. Bake with foil; remove last 15 minutes. Sprinkle top with cinnamon.
Beat egg whites and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in the crumbs, chocolate bits, coconut, pecans and vanilla. Line bottom of an 8-inch square pan with whole graham crackers. Spread with meringue mixture. Bake in a 350° oven for 30 minutes. Cool. Cut in squares (or serve slightly warm with vanilla ice cream).
Mix and pour into unbaked pie shell. Bake about 45 minutes at 400°.
Dissolve yeast in water. Add sugar, salt and shortening (have shortening melted and warm, not hot). Take 1 1/2 cups flour and beat into mixture with spoon. Put in rest of flour and work with hands until it is of a smooth texture. Sit in warm place and let double in size. Work down and cut rolls. Let raise again and bake for 15 to 20 minutes at 450°.
Combine beans, onions, oil, 1/2 cup vinegar, 1/2 teaspoon salt and pepper. Toss well. Cover and chill overnight. Next day, drain beans. Mix remaining ingredients except bacon. Toss beans and bacon together. Make well in center of beans and fill with egg mixture.
Simmer first 6 ingredients for 20 minutes. Cook shell macaroni al dente. Drain macaroni and set aside. In a 13 x 9-inch pan, lightly coat the bottom of the pan with a little of the meat and mushroom sauce. Layer half of the macaroni. Layer half of the meat sauce on top of the macaroni, then layer half of the sour cream on top of the meat sauce. Repeat layers of remaining macaroni, meat sauce and sour cream. Top with Provolone and Mozzarella cheeses. Bake at 350° for 45 minutes.
Combine all ingredients, except wax beans and green beans. Cook in oven at 350° for 1 hour. Remove and sprinkle cornstarch over to thicken. Return to oven for another 1/2 hour. Add wax beans and green beans, about 1 hour before serving.
Beat the potatoes until smooth. Add cream cheese and sour cream. If too stiff, add milk. Place in 2-quart casserole. Season with garlic salt. Dot with margarine and sprinkle with paprika. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a 9 x 13-inch glass dish, melt butter. Sprinkle in crumbs; stir well and press on bottom of pan. In a medium bowl, mix Eagle Brand, sour cream and lemon juice. Spread over crumbs. Spread pie filling over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly; mix nuts and cinnamon and sprinkle over pie filling. Serve warm or cold. Refrigerate leftovers.
In a medium pan brown chicken. Add onions and completely cook. Add both soups and cook until creamy. Add 1/2 can chilies. Spoon 2 to 3 spoons of meat mixture into taco shells. Add 2 pinches of cheese. Roll up. Place into a baking pan. Spoon remaining meat mixture over the top. Sprinkle remaining cheese and chilies on top. Bake 40 minutes at 375°.
Cut beef steaks lengthwise into 1-inch wide strips, then crosswise into 1-inch pieces. Heat oil in Dutch oven over medium/high heat until hot (not boiling). Add beef and onion. Cook and stir 3 minutes and season with salt. Stir in taco seasonings, tomatoes, pasta and water into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving. Makes 4 servings.
Mix all ingredients except mushroom soup. Form into patties and fry. Place in baking dish. Cover with soup diluted with 1/2 cup of water or milk (I use 2 cans of soup). Bake at 375° for 45 minutes.
Boil all but peanut butter and oats for 1 minute; remove from heat. Stir in peanut butter and oats. Drop by spoonfuls onto wax paper.
Cook macaroni until tender. Place in large casserole or baking dish (2-quart or larger). Brown meat and onion. Drain and add to macaroni. Add soups, water and juice from mushroom pieces. Brown mushrooms and add to mixture. Add packet of seasoning and grated cheese. Mix well. Bake in a 325° oven for 1 hour or until bubbly.
Mix fish flakes with seasonings; add to white sauce and chill thoroughly. Mold into croquettes; roll in cracker crumbs. Dip into slightly beaten egg and roll in crumbs again. Fry in hot deep fat (375°) about 3 minutes or until brown. Makes 6 medium croquettes.
Mix ingredients. Press in 9x12 pan. Cover the top with Hershey bars or melted chocolate chips.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator; minimum 6 hours. Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions, green pepper, and celery in melted butter until tender.
Brown and drain hamburger meat. Chop up lettuce and add tomatoes, onion and beans. Just before serving, add hamburger meat, cheese, Fritos and dressing. This does not keep so eat it all up!
Choose amount to make. For single serving, place juice or cider in mug or cup; heat in microwave to desired temperature. Garnish with cinnamon, nutmeg or mint, if desired, and serve.
Brown beef and onions, put in bottom large casserole 13 x 9-inch pan. Cover with vegetables. Spread 2 c. of undiluted soup over vegetables. Top with cheese and cover with tater tots.
Saute together the first 6 ingredients. Mix together the Parmesan cheese, cottage cheese and Mozzarella cheese. Layer sauce, noodles, cheese and vegetables. Bake at 350° for 45 minutes.
Cream first 3 ingredients; add the next 5 ingredients. Add oatmeal last. Add chocolate chips.
Preheat oven to 400°. Spray 12 muffin tins with Pam. Mix flour, mayonnaise, milk and salt. Drop into muffin tins and bake for approximately 10 minutes or until golden brown.
Mix all ingredients together. Grease and sugar tube pan. Pour in batter. Bake at 350° for 60 to 80 minutes.
Cook first 4 ingredients until thick; boil about 10 minutes. Cool; add mandarin oranges and Cool Whip.
Brown ground beef and drain. Add soup and picante sauce in a large dish. Cover bottom of dish with flour tortillas shells. Mix cheeses together. Pour half of meat mixture over shells. Put half of cheese over mixture. Put another layer of shells and meat mixture. Bake at 400° until bubbly. Add rest of cheese. Serve hot with corn chips.
Mix flour, salt and sugar. Cut in shortening with fork or pastry blender until it is the consistency of small peas. Sprinkle with ice water, blending with fork. It may require more or less water. Divide dough into small pieces; roll each on floured board. Lay 5-inch saucer on dough and cut around it. Place 1 tablespoon of the filling on the dough; fold over so filling is evenly distributed. Press edges gently with fork, but do not puncture dough. Put about 2 inches of oil or shortening in large skillet. Heat to 365°. Cook 1 or 2 pieces at a time. Brown on one side, then turn and brown the other. Drain. Yields 11 or 12 pies.
Brown ground beef in oil and then season to taste with salt, pepper, garlic powder and parsley. Then drain and set aside. Salt eggplant and have it weighted down for 2 hours. Squeeze out excess water and fry up small amounts until light brown and crisp. Set aside. (Drain well on paper towel.)
Boil sugar and cherry pie mix together for 7 minutes. In a separate pan, boil 2 cups water and add cherry pie jello mix. Combine both mixtures; add pineapple with juices and pecans (optional). Pour into jello mold. Refrigerate until firm. Garnish with whipped cream.
In a large roasting pan combine 4 soups and mix well. Add beef and stir again. Cover. Bake at 350° for 3 hours. Add carrots and bake 1 more hour. Stir occasionally. Serve over noodles. You can	also add peas, baby onions and mushrooms the last hour.
Melt butter in 9 x 13-inch pan. After butter is melted, sprinkle graham cracker crumbs evenly over melted butter, then coconut. Sprinkle on chocolate pieces. Pour condensed milk evenly over all ingredients in dish. Top with nuts. Do not stir. Bake for 35 to 40 minutes. Cool completely before cutting into desired pieces.
Place in a large bowl. Cover cucumbers and onions with cold water and add 2 tablespoons salt. Let stand for 2 hours. Drain for 15 minutes. Dissolve the sugar and vinegar. Pour over cucumbers. Let stand for 15 minutes. Put in freezer bags and freeze. To use, simply thaw in refrigerator.
Cook macaroni and drain. At same time, brown 1 pound hamburger with a little onion. When browned, add tomato soup, water, beef bouillon, molasses and A.1. Stir and add corn and macaroni when cooked. Bake at 350° for 1 1/2 hours or microwave on High for 20 to 25 minutes.
Simmer onion in butter. Cook broccoli according to directions on package. Drain and reserve 1/4 to 1/2 cup liquid. Combine liquid and remaining ingredients and add to broccoli mixture. Add more milk if needed. Bake at 350° for 45 minutes.
Make cake mix according to box directions. To make frosting, add 6 tablespoons of water to sugar and bring to a boil until sugar makes ball in glass of water. Add sugar liquid to beaten egg whites; beat until real firm. After cake is cool, poke holes in cake and pour some of juice from strawberries. Frost cake; then add sliced strawberries between middle layer and on top. Let cool for at least 1 hour in icebox before serving.
Combine Kool-Aid and Eagle brand milk until Kool-Aid is well mixed. Add Cool Whip and fold in until well mixed. Pour into crust and chill. If adding fruit, fold in last, before putting mixture in the crust. Try drained pineapple with orange Kool-Aid, or drained black cherries with black cherry Kool-Aid.
Bring pineapple and sugar to boil. Add jello. Cook until it begins to thicken. Whip Dream Whip according to directions. Beat cream cheese with milk. Mix all together in mixer. Put in mold to chill.
Wash and hull strawberries; drain thoroughly. Arrange 2 cups of the whole berries over the bottom of baked pie shell. Crush remaining berries and put in a saucepan.
Do not brown meat. Place all ingredients in a large covered pan. Bake at 250° for 5 hours or until done.
I cut the pepper, onion and celery in 1-inch pieces and slice cucumbers 1/2-inch thick. Mix the sugar and Italian dressing together; pour over vegetables. Refrigerate 1 to 2 hours, stir and serve.
Combine cake mix, pudding, oil, eggs and carbonated beverage. Grease and flour 2 (9-inch) layer cake pans. Evenly pour in batter; bake at 325° for 30 to 45 minutes. Cool.
Mix first 3 ingredients. Add orange sherbet as needed. (Depends on how much sherbet you like in punch.)
Brown beef and onions and drain. Mix ketchup, tomato paste, sugar, vinegar and chili powder in with beef mixture. Add 1 quart of water. Bring to a slow simmer and add beans. Cook for at least 1 hour. Serve with saltines, Ritz crackers or over cooked rice.
In large saucepan cook onion and green pepper in margarine until tender. Stri in chicken broth, chicken, tomatoes, beans, corn and red pepper; bring to boil. Reduce heat; simmer 15 minutes. Add okra; simmer about 5 more minutes or until tender. In small jar add flour to cold water; shake well. Stir into stew mixture. Cook over medium heat until it boils and thickens. Add salt and pepper to taste. Yields 6 servings.
Mix egg substitute, milk and flavoring in a bowl and dip the bread in to soak up the mixture. Grill on a griddle sprayed with Pam. Serve with syrup, fruit or sprinkle with powdered sugar.
Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each. Beat in vanilla. Sift together cocoa, flour, baking powder, baking soda and salt. Add egg mixture alternately with beer, beginning and ending with dry ingredients. Stir in chopped sauerkraut. (If kraut is mild, don't bother rinsing in water, just drain). Turn into 2 greased and floured 8-inch round cake pans. Bake at 350° for 40 minutes or until cakes test done. Cool on wire racks. When thoroughly cool, frost with chocolate sour cream frosting by Pillsbury or mocha whipped cream or plain cream.
Pour boiling water over tea bags and mint and let steep for 10 minutes, strain. Stir in sugar until it melts, add frozen juice and water to taste. Serve with fresh sprig of mint.
In a medium size saucepan, melt 3 tablespoons of butter over medium heat. Add flour and cook, stirring, for 1 to 2 minutes without browning. Gradually whisk in milk and broth and cook, stirring constantly, until smooth and thickened. Remove from heat; let cool for 5 minutes.
Mix sugar, eggs, vanilla and butter until creamy. In separate bowl mix flour, salt, baking powder and baking soda. Add alternately to sugar mixture the flour mixture and sour cream. Mix thoroughly. Place tablespoonfuls on cookie sheet. Bake until lightly browned. Sprinkle with cinnamon/sugar mix. Let cool and set.
Place the cream cheese in a large mixing bowl. Add the Feta by forcing it through a coarse sieve. Set the cheeses aside at room temperature for 30 minutes to soften. Beat the cheeses until well combined. Add the garlic, chives, tarragon, thyme, rosemary, salt and cayenne. Beat to blend thoroughly. Place the bay leaf into the bottom of a 1-quart plastic container or 3-cup ceramic crock. Spoon in the cheese, packing it down tightly. Cover and refrigerate for 3 days before using to allow the flavors to meld.
Prick squash several times with a fork. Bake at 325° for 25 minutes or until tender; cool slightly. Cut squash in half lengthwise. Scoop out pulp, leaving 1/4-inch shells. Set shells aside. Drain pulp; mash.
Arrange shredded lettuce on salad plates. Mix vegetables with French dressing. Put a spoonful on each plate and serve.
Place sausage and water in a skillet. Cover and boil 20 minutes over medium heat. Uncover and let water cook out. Fry to a golden brown. (Do not prick with fork or other sharp instrument, as this will cause meat to be dry and lose juices.) Add onion and cook for 1 or 2 minutes. Add all remaining ingredients. Cover and simmer 30 minutes, stirring occasionally.
Preheat oven to 350°. Brown hamburger and place in bottom of large casserole. Place sliced potatoes on top of meat. Pour soup and water on top; season with salt and pepper. Bake for 1 hour.
Prepare cake mix and bake in jelly roll pan. Cool and cut into small squares. Frost with remaining ingredients using enough milk for spreading consistency. Roll in crushed peanuts.
Mix lemonade and milk together. Blend in Cool Whip. Stir well until blended. Pour into pie shell. Refrigerate for 1 hour.
Melt butter and add brown sugar. Beat well and cool slightly. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients and beat well. Add chopped nuts and chocolate chips. Spread in a greased 9 x 13-inch pan and bake 30 minutes at 350° in preheated oven.
Whip the cream cheese with fork. Add all ingredients, except 1 cup of pecans; mix well. Roll cheese ball in remaining pecans. Store overnight in aluminum foil.
Peel and slice into even rounds 5 medium potatoes. Put in salted ice water until ready to use. Generously butter an 8-inch pie plate. Drain and dry the potatoes thoroughly and arrange them in the pie in a circle with the rounds overlapping. Pour melted butter over each layer, using at least 1/4 pound, salting lightly and peppering generously. Continue until dish is full. Preheat oven to 400° and bake potatoes until crusty and brown. Invert on round platter and cut like a pie. Serves 4.
Cook beef until lightly browned. Drain off fat. Add onions, green peppers, and seasonings. Cook stirring occasionally, until soft.
Cook beef, onion and garlic in skillet until meat is lightly browned and onion is tender. Stir in tomato sauce, catsup, sugar and oregano. Cover and simmer gently 10 minutes. Spoon off excess fat and remove from heat. Add cheeses and heat and stir until cream cheese is melted and well combined. Keep warm in chafing dish or fondue pot. Serve with crackers or party rye. Makes 3 cups.
Mix ingredients; simmer in a saucepan over low heat for 10 minutes, stirring frequently, or microwave 7 or 8 minutes, stirring once. Let cool. Pour over meat (deboned chicken breasts, link sausage or steak). Marinate overnight or for at least 4 hours.
Mix all together. Grease and flour tins (2 loaves). Bake at 350° for 40 to 45 minutes.
Prepare cake mix as directed on package, baking in well-greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes. Poke with fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake. Chill 3 to 4 hours. Top with any brand nondairy whipped topping.
Mix ingredients. Spread on 5 (10-inch) flour tortillas; roll up and chill. Slice; make about 50 slices. If desired, serve with salsa.
Pour vinegar into cruet; add salad dressing mix and shake well. Add salad oil and tomato juice. Shake.
Melt margarine and mix other ingredients. Cook in a greased 9 x 13-inch pan. Bake at 375° for 30 to 45 minutes.
Mix all ingredients together. Stir well. Put into a 9 x 13 x 2-inch glass pan. Bake 40 minutes at 350° or until golden brown.
Brown and drain hamburger. Stir in paste and seasoning; simmer while preparing muffin pans. Place biscuits in each greased muffin pan, pressing to sides and bottom. Spoon 1/4 cup of meat mixture onto biscuits; then sprinkle with cheese. Bake at 400° for 12 minutes. Yield: 12.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. In a large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Fun Chips or M&M's. Place by level teaspoons onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes.
To prepare artichokes, cut off pointed tips and cut stems so that artichoke sits flat in a large pot. Wash in warm water, drain, turn upside down and tap on cutting board to open flower in order to stuff.
Brown meat and drain. Add all other ingredients and cook on medium heat. Simmer as desired.
Sprinkle the chicken with salt and pepper to taste. Brown the chicken in skillet about 5 minutes each side (skin side first). Sprinkle onions and garlic, then paprika, over top and stir. Add chicken broth; cover. Simmer about 10 minutes or until the chicken is done. Remove chicken to warmed serving dish. Blend sour cream and flour and stir into sauce. Cook, stirring, about 1 minute. Pour sauce over chicken. Serve with egg noodles.
Brown pie crust a little. Cream brown sugar and margarine. Add eggs one at a time and beat well after each. Add remaining ingredients and mix well. Divide between crust and bake for 15 minutes at 400° then 30 minutes at 325°.
Saute the vegetables; add to beans and chili mix. Cook on low heat for one hour.
Chop onion; saute in margarine until golden brown. Cook rice. Mix soup with Cheez Whiz. Cook broccoli. Mix Cheez Whiz, soup and broccoli together. Add cooked onion. Mix together with rice. Pour into casserole dish; top with grated cheese. Bake at 350° until warm (35 to 45 minutes). Serves 8.
Heat oven to 350°. Generously grease bottom of loaf pan (9 x 5 x 3-inch). Stir all ingredients except raisins in pan with fork until moistened. Beat vigorously for 1 minute. Stir in raisins. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf, pressing gently to loosen. Remove from pan.
Mix pudding, the pineapple and the juice. Add Cool Whip and some marshmallows. Put in refrigerator.