HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and pour half in the bottom of a hot greased pan. Add cheese and peppers, then pour remaining batter on top. Bake at 375 degrees for 35-40 minutes.
Mix all ingredients. Put in container with lid. Refrigerate at least 1 hour, preferably longer, before serving. The longer it's refrigerated, the better it tastes.
Cook eggs, sugar and juice until it begins to thicken. Add jello; cook for 3 minutes. Chill until it begins to thicken. Whip the Carnation milk very stiff; fold into mixture. Put in graham cracker crust and chill.
Mix all ingredients in pan. Boil rapidly until liquid has boiled down, then cook slowly for 15 or 20 minutes.
Remove bones and skin from chicken and place in a 13 x 9-inch pan. Mix together broth, soup, mixed vegetables, salt and pepper. Pour this mixture over chicken. Mix together flour, milk and butter or margarine. Pour this over the mixed vegetable mixture. Cook at 400° for 45 minutes.
Preheat oven to 375°. Cream butter, vegetable oil and both sugars. Add vanilla and eggs. Sift dry ingredients into creamed mixture. Blend well. Roll teaspoon of soft dough into a ball. Roll ball in granulated sugar. Press down lightly on greased cookie sheet. Bake about 12 minutes. Makes approximately 8 dozen.
Mix vanilla wafers, sugar, cocoa, nuts and cornstarch. Add rum, them make into balls.
Mix cake according to directions on box. Put in 9 x 13 dish. Drop blobs of lemon pie filling on top. Bake at 350° approximately 45 minutes. Check for doneness.
Wash lentils as directed on package. Place in kettle and cover with ample water; let stand overnight. Drain and discard the soaking water. Place lentils, ham hock, carrot, celery and onion in crock-pot Cover lentils and ham hock with water and add the bouillon cubes or instant broth. Stir until dissolved. Add sausage, bay leaf and spices to taste. Cover and cook in crock-pot approximately 3 to 4 hours. When soup is almost ready, remove ham hock and cut into small pieces. Return pieces to soup.
Cream butter, shortening and both sugars. Add flour, sifted with cream of tartar and soda. Add vanilla last. Roll in small balls and flatten with glass. Sprinkle with sugar and place on greased cookie sheet. (I sometimes roll mine; wrap and put in freezer until firm and then slice into cookies.) Cook at 350° for 8 to 10 minutes.
Grease and flour bundt pan. Mix the first 6 ingredients together. Fold the chocolate chips into the batter. Bake for 1 hour at 350°.
Boil molasses; let cool. Melt butter and lard together; let cool. Add sugar to melted butter mixture, then add eggs, molasses and rest of ingredients, except flour. Add flour, 2 cups at a time. Dough will be very stiff. Roll into 1/2-inch rolls (about thickness of forefinger). Cut into pieces as wide as they are thick. Bake a sample (bake at 350° for 8 to 10 minutes, until cookies are lightly browned on bottom and cooked clear through).
In a bowl, mix sour cream and soup, then add potatoes. Add 1/2 of cheese and mix thoroughly. Put mixture in 13 x 9 x 2-inch pan and pour butter over potatoes. Sprinkle remaining cheese on top and bake at 350° for 1 hour.
Mix egg and sugar well, then add vinegar and bring to a boil. Next, add butter and let cool. This can be used for potato salad or other salads that require dressing.
Separate crescent rolls and spread in 12 x 18-inch greased pan. Bake 12 minutes. Blend next seven items and spread it over cooled crust. Add your choice of vegetables and top with shredded cheese.
Mix flour, garlic, salt or powder and paprika. Coat chicken with mixture. Brown chicken in butter in skillet. Remove chicken; stir in water, lemon juice and bouillon cube. Crush cube and stir it up, loosening particles stuck to pan. Add lemon slices. Return chicken to pan. Heat and serve. Pour broth onto chicken.
In large bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in whipped cream and coconut. Pour into prepared pastry shell. Chill 2 hours or until set. Garnish as desired. Refrigerate leftovers.
Into a large mixing bowl, sift flour, baking powder, baking soda and salt; mix in raisins and nuts. Add margarine and sugar and beat until fluffy; add eggs, vanilla and bananas and mix well. Pour batter into a greased loaf pan. Bake at 350° for 1 hour or until done.
When making the dressing at the dinner table: Pour olive oil over greens and toss until greens are coated. Add vinegar, salt and pepper and toss well. When making the dressing in advance, simply combine all the ingredients in a jar or cruet. Cover. Shake well before using.
Mix all ingredients together except cabbage and tomato soup in a large mixing bowl. Place cabbage heads in hot water to make leaves wet and easier to handle. Separate cabbage leaves and roll mixture up in leaves. Place in baking dish. Pour tomato soup over top. Cover and cook 1 hour at 350°.
Grease bottom of 9 x 13-inch pan. Sprinkle nuts and coconut on bottom. Prepare cake mix as directed on box. Pour over nuts and coconut. Beat cream cheese, butter, sugar and vanilla. Spoon over top of batter. Bake at 350° for 50 minutes. Cake will crack open on top.
In a large skillet, cook beef until brown. Drain off fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Combine sour cream, cream cheese, milk and onion. In a greased 8 x 8 x 2-inch baking dish or 2-quart casserole, layer 1/2 of the noodles, 1/2 meat mixture, 1/2 of the cream cheese mixture, then all the spinach. Layer with remaining noodles and meat. Cover with foil. Bake at 350° for 45 minutes. Chill remaining cream cheese mixture. After 45 minutes, spread remaining cream cheese mixture and top with shredded cheese. Bake, uncovered, an additional 10 minutes. Serves 4 to 6 people.
Dissolve jello (any flavor) in 9 cups water. Combine 4 cups sugar in 4 cups water; bring to a boil. Add jello mixture and cool. When cool, add 16 ounces lemon juice and 2 cans pineapple juice. Mix well and freeze. Before serving, add 2 bottles of ginger ale or 7-Up. Serves 40 to 50 people.
Leave out eggs and oleo at room temperature. Cream the oleo; add sugar and beat until fluffy. Add eggs one at a time. Add flour gradually to batter. Add flavoring and mix well. Bake in a 10-inch greased and floured tube pan at 325° for 1 1/2 hours. Cool 4 minutes. Invert.
Combine sugar, cocoa, margarine and peanut butter. Microwave on High setting for 2 minutes. Remove from microwave and add marshmallow cream and nuts, stirring well. Pour into pan and cool. Slice and enjoy.
Cook shells al dente and drain. In the meantime, cook spinach according to package directions. Combine spinach, cheeses, eggs, oil and bread crumbs. Combine this mixture with shells; layer in 13 x 9 x 2-inch baking dish and cover with favorite meat sauce. Cover with foil. Bake at 350° for 30 minutes. Let stand 15 minutes. Cut in squares. Can be made ahead and frozen.
Spread pineapple in lightly buttered 9 x 13 pan. Sprinkle with cake mix, blueberries and sugar. Drizzle with butter. Top with pecans. Bake at 350° for 45 minutes.
Cook rice; add butter to hot rice to melt, then add mushrooms, soup and corn. Pour into buttered dish and top with cheese slices. Bake 30 minutes at 350°.
Bake or broil chicken until done. Put broth in saucepan. Turn on high (stir often to keep from sticking). Take one biscuit at a time and tear in bite sizes. Put in chicken broth. Stir after two biscuits. You may not need but 15 biscuits. It depends on how thick you want the dumplings.
Mix well with electric mixer; cook 45 minutes at 350°. Let set for 1 hour.
Heat oil in skillet; add beef, stirring until brown. Add onions and remaining ingredients. Pour into a bean pot or 2-quart casserole. Bake in a hot oven at 375° for 30 minutes. Makes 8 servings.
Butter loaf pan 9 x 5 x 3-inches. Combine sugar, milk, cocoa, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until cocoa is melted and sugar dissolved. Let boil for 4 to 5 minutes. Remove from heat; add butter. Let cool for a few minutes. Add vanilla. Beat vigorously and continuously 5 to 10 minutes with wooden spoon until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture in buttered pan. Let cool before cutting into squares.
Combine all ingredients and mix well. Pour into 4 cake pans. Bake at 350° for 15 to 20 minutes. Cool and frost.
Place chicken in skillet. Mix ketchup and Coke. Pour over chicken. Add green pepper, onion and mushrooms (sliced or chopped). Bring to a boil. Reduce heat and simmer 45 minutes.
Cream butter and sugar; add eggs one at a time and beat well. Sift flour, soda and spices together. Add to butter and sugar mixture alternately with buttermilk. Add jam last, beating only enough to mix well. Bake 30 to 40 minutes at 350°.
Mix shortening, peanut butter, sugars and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3 inches apart and with a fork dipped in flour, flatten ball with a crisscross pattern. Bake 10 to 12 minutes or until set.
In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. In mixing bowl, gradually stir in half and half or evaporated milk into potato soup. Blend water, cornstarch and pepper. Stir in ham. Simmer on low 10 minutes. Just before serving, stir in cheese.
Combine and beat oil and butter until blended. Beat in 1/3 cup sugar and add 1 tablespoon orange juice, baking powder and soda. Mix well. With mixer, add enough flour (a little at a time) to make a soft dough. Shape dough into 2-inch ovals and place on an ungreased baking sheet. Bake at 350° for 20 to 22 minutes or until lightly golden. Cool on wire rack.
Mix Monterey Jack cheese, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper; reserve. Heat tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic to boiling, stirring occasionally; reduce heat. Simmer, uncovered, 5 minutes. Pour into ungreased pie plate, 8 or 9 x 1 1/4-inches.
Combine sauce ingredients. Cook over medium heat 5 minutes or until bubbly, stirring occasionally.
Preheat oven to 325°. Combine flour, baking powder, salt, baking soda and spices; set aside. In separate bowl, combine sour milk (lemon juice should make the milk curdle), mashed bananas and nuts; set aside. Now cream together the shortening and sugar. Add eggs and vanilla; mix well. Alternately add dry ingredients and sour milk mixture to the creamed mixture; mix well. Pour batter into greased and floured loaf pans (2). Bake 45 to 50 minutes.
Crush crackers in plastic bag. With crackers on bottom, bake 30 to 40 minutes at 325°.
Mix all ingredients in large covered casserole. Bake at 325° for 2 1/2 hours or until done. Stir in 1/2 to 1 cup sour cream before serving.
On a 15 x 10-inch or large shallow serving platter, thinly spread bean dip. In a small bowl combine sour cream, mayonnaise and taco seasoning. Spread over bean dip. Peel, pit and mash avocados. Combine with lime juice, salt and garlic powder. Spread this over the mayonnaise and seasoning layer. Sprinkle cheese, olives, tomatoes and onions over last layer. Serve with tortilla chips.
Butter 6 x 10 casserole. Mix all ingredients and pour into casserole.	Crush crackers and spread on top. Pour melted oleo on top. Sprinkle little Cheddar cheese on top. Bake at 350° for 1/2 hour.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onions, 1/2 cup green pepper and garlic; cook, stirring constantly, until tender. Stir in kidney beans and next 7 ingredients. Cover and cook 5 minutes; pour into a 13 x 9 x 2-inch baking dish. Set aside.
Mix dry ingredients in a bowl. Add raisins; stir in egg, cranberry sauce and oil. Add dry ingredients to cranberry mixture. Stir. Pour into greased loaf pan and bake at 350° about 45 minutes until browned.
Put first 3 ingredients in saucepan over medium heat; stir constantly. Boil 1 minute. Remove from heat.
Beat eggs as rapidly as possible until foamy. Add salt and cream of tartar; continue beating until soft peaks form when beater is lifted. Add sugar gradually and beat rapidly until stiff peaks form. Spoon meringue onto hot or very warm filling. (Meringue is less likely to weep than when baked on cold filling.) Bake in hot oven (425°) for 4 to 4 1/2 minutes. (High temperature is best for tenderness and preventing stickiness and shrinkage.)
Brown meat and onions. Add tomatoes, soup, chili powder, salt and pepper. Simmer for 1 hour. Add beans and simmer for 30 minutes longer.
Mix sour cream, mayonnaise and garlic salt well; pour over the vegetables. Mix well and chill. This makes a very pretty Christmas salad!
Mix dry Jell-O with cottage cheese. Add pineapple and Cool Whip. Chill and serve.
Cut off crust of bread. Use rolling pin and flatten remaining portion of bread. In a bowl, combine cream cheese and Blue cheese.
Sprinkle meat with salt and pepper. Roll in flour. Brown very slowly in hot shortening in a heavy iron skillet or Dutch oven. For brown color and rich flavor, don't rush this step, allowing 20 to 30 minutes for browning on all sides. Add water; cover tightly and simmer (do not boil) for about 2 hours or until tender. Add vegetables about 30 minutes before meat is done. More water may be added, if needed, to prevent pan from going dry. Makes 4 servings.
Cook ground beef, onion and green pepper in skillet until lightly browned; pour off fat. Add catsup, water, mustard, salt and pepper. Simmer 5 minutes. Serve on buns.
Put all ingredients in long pan. Cut sausage into pieces and place on top of rice. Cover and cook on 350° for 50 minutes.
Combine dry ingredients in a large bowl. Whisk together remaining ingredients and add to flour mixture. Preheat griddle, oil lightly and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly; turn and cook until light brown.
Cream butter; add sugar and beat well. Add beaten eggs, then sifted dry ingredients. Chill dough. Roll thin on lightly floured board. Cut. Sprinkle with sugar. Decorate with bits of candied cherry. Bake on greased cookie sheet for 8 to 10 minutes in a 375° oven. Keep in covered tin.
Melt margarine and blend with sugars. Stir in eggs and vanilla. Mix in cornflakes and oatmeal. Mix flour, baking soda and baking powder; add to first mixture. Add your choice of the next 5 ingredients using more or less of each according to your favorites. Mix well. Drop by tablespoon onto ungreased baking sheet. Place far apart as will spread. Bake 350° for 10 to 12 minutes.
Preheat oven to 350°. In large bowl, beat eggs slightly. Add pumpkin, sugars, spices and salt. Beat until well blended. Slowly stir in cream. Pour into pie shell. Bake 60-70 minutes or until knife inserted comes out clean. Cool on rack. Just before serving, top with a dollop of sweetened whipped cream.
Mix all ingredients, except cheese. Place in a greased 2-quart casserole and bake about 35 minutes at 350°. Sprinkle cheese on top and bake another 10 minutes or until a knife comes out clean when tested.
Combine ground beef, egg, oats, catsup, 2 tablespoons water, onion, salt and pepper. Mix well. Form into oval patties. Pat in flour. Brown in shortening in large frying pan; pour off excess grease.
Mix all together and beat egg whites separately. Fold in last. Makes a large batch. Cook in Aebleskiver pan.
Cream butter and sugar. Add vanilla and eggs. Add combined sifted cocoa and flour together. Beat well. Add nuts. Pour into a buttered pan. Bake at 350° for 20 to 25 minutes.
Mix meal, salt and soda together. Add corn, shortening and eggs; beat well. Cook ground meat; set aside. Heat and grease large skillet. Pour half of batter into it. Pour meat on top of batter; sprinkle with cheese and onion and peppers. Pour rest of batter over all ingredients. Preheat oven to 375°. Bake for 45 minutes or until brown.
Combine all ingredients. Simmer 10 to 12 minutes, stirring occasionally. Makes about 1 cup sauce.
Brown the onion in butter in a large saucepan. Put the meat (cut into small pieces) over the onion. Sprinkle with salt. Add each vegetable by layers over the meat, sprinkling each layer with salt and a few tomato pieces. First add a layer of eggplant pieces. (The eggplant should be peeled and cut into large pieces), then a layer of green beans, then the squash (cut large) and then the okra. Finish by adding a last layer of quartered green peppers. Cover and cook on a very low heat for 2 hours, until meat is tender. Serve with cooked rice.
In a bowl, cream together brown sugar and shortening. Add eggs and vanilla. In a separate bowl, combine flour, baking powder, baking soda and salt. Add flour mixture to egg mixture; mix well. Add chocolate chips and nuts. Spread in an ungreased 9 x 13-inch pan or jelly roll pan. Bake at 350° for 25 minutes.
In blender or food processor, whirl rum, lime juice and sugar until sugar dissolves. Add strawberries; whirl until smooth. Pour into 2 chilled stemmed glasses; garnish with lime slice. Makes 2 servings.
Beat egg whites stiff. Add sugar and beat until stiff. Add vanilla and baking powder; beat well. Fold in pecans and crackers. Pour into buttered pie plate and bake at 300° for 35 minutes. Top with whipped cream and cool in refrigerator.
Prepare cake mix as directed on package for angel food pan except carefully fold crushed cookies into batter. Bake and cool as directed on package; frost cake. Garnish with sandwich cookies. Makes 12 servings.
Microwave: Place cauliflower in 1 1/2-quart casserole with cover. Add 2 tablespoons water. Cook, covered, 7 to 8 minutes, until about tender. Combine and mix well the mayonnaise, mustard and onion. Place cauliflower on serving plate and spread mayonnaise mixture over top. Sprinkle with cheese and cook, uncovered, 1 minute to melt cheese.
Combine first 4 ingredients and cook for 2 1/2 minutes after coming to a boil. Remove from heat; add peanut butter, oatmeal and vanilla, stirring well. Drop by spoonfuls onto waxed paper.
Preheat oven to 350°. In a bowl, cream together shortening, butter and sugars. Add egg and mix well. Stir in vanilla. In a bowl, sift together flour, soda and salt. Add sifted ingredients to sugar mixture. Mix well. Stir in chocolate chips. Place by teaspoonful on cookie sheets. Bake 8 to 10 minutes. Cool on rack.
Combine all ingredients except chips. Beat 4 minutes. Fold in chocolate chips. Bake in a greased and floured 12-cup Bundt pan at 350° for 60 minutes. Cool in pan for 10 to 15 minutes. Turn out on wire rack.
Dissolve jello in boiling water. Add frozen strawberries, then add pineapple. Chill 1/2 mixture in rectangular pan until firm. Spread sour cream over formed layer. Pour other 1/2 mixture over sour cream. Chill. Keep second 1/2 out while chilling first 1/2 if it starts to set. Put bowl in warm water to dissolve.
Brown beef with chopped onion. Drain. Add tomatoes, soup and spices. Simmer 45 minutes, adding water if mixture gets too thick. Add undrained beans. Heat thoroughly. Remove bay leaves. Good served over cornbread.
Boil cauliflower 7 to 10 minutes; drain. Melt butter. Add flour and mix well. Add chicken broth and bring to a boil. After it begins to thicken, add cheese and pastrami. Add cauliflower and pour into a 2-quart baking dish and bake 20 minutes at 350°.
Mix sugar, salt, butter and vinegar. Add to well beaten eggs. Add coconut, pecans and raisins. Pour in unbaked pie shell. Bake at 325° for 35 minutes.
Melt cheese; stir in sausage. Mix well with Bisquick. Mold into balls and freeze. Bake about 12 minutes at 400°.
Place chicken in a greased slow cooker. Top with soup. In a bowl combine the water, butter, and stuffing mix. Spoon over chicken. Cover and cook on low for 4 hours or until chicken juices run clear.
Cut up fruit and coat with flour. Mix ingredients into batter. Add fruit and nuts. Bake 1 1/2 hours at 275° in tube pan.
Mix all ingredients except ginger ale in punch bowl. Add ginger ale just prior to serving. Ice cubes may be made from Hawaiian punch if desired. Add to punch. Keep cold for serving.
Heat oven to 425°. Grease 12-inch pizza pan. Mix first 3 ingredients until soft dough forms. Pat dough in pan with floured hands and bake 10 minutes. Cook ground beef until brown; drain. Stir in chopped chilies, seasoning mix and 3/4 cup water. Heat to a boil, stirring frequently; reduce heat. Simmer 5 to 10 minutes until thickened. Spread beans over crust. Top with beef mixture and sprinkle with cheese. Bake 10 minutes longer. Top with lettuce, tomatoes and onions to serve (taco sauce, if desired).
Cook pasta as directed; drain. Mix mayonnaise, picante sauce and cream in small bowl. Add vegetables to pasta. Mix in mayonnaise mixture. Chill well. Makes 10 cups salad.
Blend all moist ingredients; mix all dry ingredients. Mix both mixtures together. Grease and flour 1 loaf pan. Bake at 325° for 1 hour and 20 minutes.
Combine flour, pudding, butter, egg and milk (or juice) in mixer bowl. Mix for 2 minutes. Pour mixture into well-greased deep dish or casserole. Pour drained peaches over mixture. In another bowl, mix softened cream cheese, 1/2 cup sugar and peach juice; pour over peaches and mixture. Mix sugar and cinnamon and sprinkle on top. Bake at 350° for 35 to 40 minutes. Cool before serving.
Cream the shortening and sugar. Add flour, which has been sifted with dry ingredients, alternating with milk. Add eggs, one at a time, beating at high speed 2 minutes. Add vanilla. Bake at 325° for 1 hour and 15 minutes.
Cook cauliflower until crisp tender. Drain well. In medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour, gradually stir in milk.	Boil 2 minutes, stirring constantly. Remove from heat, add cheeses, stir until melted. Add pimentos and salt.	Place 1/2 of cauliflower in a greased 2 qt. baking dish. Top with half of sauce. Repeat layers. Bake, uncovered at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika.
Boil to hard-ball stage. Add 1 tablespoon butter. Drizzle over 3 quarts popcorn. Mix and make balls.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry.
In large mixing bowl, mix pudding with milk according to package directions. Add condensed milk and Cool Whip. Mix with electric mixer. In a large serving bowl, cut bananas in bite size pieces. Add cookies. You can either layer bananas and cookies or just mix all together. Pour pudding mixture in and stir. It is best if refrigerated overnight or at least 4 or 5 hours for pudding to set. This makes a large serving and is so easy.
Marinate elk meat in 7-Up overnight to tenderize. Cut elk meat in 2 x 2 1/2-inch strips. Brown in butter or margarine in a heavy saucepan. Add beer, basil, salt and pepper. Simmer, covered, for 30 to 45 minutes or until meat is very tender. Stir in gravy mix. Cook for 5 to 7 minutes longer. Serve with rice. Yields 4 servings.
Layer first six ingredients in order in a salad bowl. Spread mayonnaise mixture (next 3 ingredients) on top as frosting. Top with Parmesan cheese and bacon. Refrigerate 24 hours.	Toss before serving.
Brown ground round in skillet, stirring until crumbly; drain. Saut onion and green pepper in butter in small skillet. Add to ground beef with salt and noodles; mix gently. Spoon into baking dish. Combine soup, milk and cheese in saucepan. Cook until cheese melts, stirring to mix well. Pour over casserole; mix gently. Bake at 400° until bubbly. Yield: 6 servings.
Cook macaroni according to package directions, then drain well. Put in an ovenproof 2 quart dish the margarine, Velveeta cheese, and sharp Cheddar cheese. Add the macaroni and a little pepper, mix well. Pour in 1 large can evaporated milk, mix well again. There should be enough milk in the dish so you can see it just below the top of the macaroni. If not, add a little regular milk. Cover the top with bread crumbs. Put lots of dots of margarine over the crumbs. Bake in oven at 375° for about 45 minutes until the top starts to brown in places.