HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together first 8 ingredients. Fill to top with pumpkin; blend well. Pour into pie crust and bake at 400° for 15 minutes. Reduce heat to 350° and bake for 30 minutes.
Cook squash until done, then drain. Mix stuffing and melted butter together. Add squash, sour cream, soup, salt and cheese together. Mix well. In a 9 x 12-inch pan, layer bottom of pan with stuffing mix. Pour squash mixture over stuffing, then put rest of stuffing mix on top of this. Bake for 30 minutes at 350°.
Combine oleo and crumbs. Pat into bottom of a 9 x 13-inch pan. Beat eggs 4 minutes. Add powdered sugar, butter and 1 teaspoon vanilla and beat 5 minutes more. Spread over crumbs and chill. Spread pineapple and sliced bananas over former. Top with nuts and cherries. Refrigerate 6 hours.
Place ribs in an ungreased slow cooker. In a bowl, combine remaining ingredients. Pour over ribs. Cover and cook on low 8 to 10 hours. Thicken sauce if necessary.
Peel potatoes and cut into cubes. Cover with water in saucepan; add salt to taste. Boil until tender. Drain and mash. Chop onion and dill or sweet pickles. Chop 2 hard-boiled eggs and add to mashed potatoes. Add Miracle Whip and enough mustard or pickle juice for tangy flavor. Mix well. Put into large bowl and top with sliced boiled egg.
In a large glass dish, crumble ground beef. Heat on High for 2 to 3 minutes; drain. Stir in spaghetti sauce and water. Combine Ricotta cheese, egg and pepper.
Mix oil, sugar and eggs at once. Sift together flour, soda, salt, cinnamon, nutmeg and cloves. Add to mixture. Chop together raisins, coconut, nuts and apples. Add to mixture along with vanilla. Bake at 325° for 1 hour or until done.
Mix together oil, eggs and sugar. Add in flour, spices, salt, nuts, buttermilk and vanilla. Grease pan well and bake at 350° for 1 hour in a tube or Bundt pan.
Preheat oven to 350°. Combine margarine, water, Crisco and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat and pour into mixing bowl. Mix in sugar and flour. Add buttermilk, eggs, baking soda and vanilla, stir to combine. Pour batter into a greased and floured 11 x 17-inch jelly roll pan or sheet cake pan. Bake at 350° for 25 to 30 minutes. Have icing ready to spread over cake while cake is hot.
Beat eggs, sugar, syrup, vinegar, margarine and vanilla. Pour over pecans in unbaked pie shells and bake at 350° for 45 minutes.
Brown beef and onion in a nonstick frying pan. Drain well and place in a crock-pot. Drain and rinse all the beans. Add beans, corn, tomatoes and seasoning to the meat and onion. Cook 4 to 6 hours in the crock-pot.
Make crumbles	of 1 cup sugar, 1 cup self-rising flour and 1 egg. Spread over fruit. Melt 1 stick of butter; pour over pie. Bake for 45 minutes at 350°.
In a large saucepan, saute onion and celery in margarine until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Yield: 8 servings.
Mix cake mix per directions for cupcakes. Spoon mixture into ice cream cones until 1/2 full. Bake as directed. After cupcakes have baked and cooled. Dip into fluffy frosting prepared as indicated on box. Twirl them to make them look like a frosty ice cream cone. Sprinkle with cake decorations.
Thaw out Cool Whip. Mix pudding according to directions on the box. Add Cool Whip and mix well. Line bottom of 9 x 13-inch pan with some whole graham crackers. Pour half of the pudding mixture over the crackers. Put another layer of crackers on top of pudding mixture. Then pour remainder of pudding mixture on top of the crackers. Frost graham crackers and put them on top of the pudding mixture. Fill in cracks with the remainder of the frosting. Chill at least 4 to 6 hours prior to serving. Serves 15 to 18.
Core cabbage and cook until leaves will come off easily. While cabbage is cooking, combine meats, onion, garlic, rice and eggs. Drain cabbage and peel off leaves. Place a portion of meat mixture on the leaves and wrap.
Melt in large pan the shortening and remove from heat. Stir in sugar, cocoa powder, eggs, vanilla, flour, baking powder and salt. Mix all together. Spray small pan and bake at 350° for 25 minutes. (Done if you touch and finger print remains.)
Mix together and refrigerate 1 hour. Separate dough into 24 balls and put in mini muffin pans. Press into cups. Fill each with 1/2 teaspoon of filling. Bake at 350° to 375° for 20 to 25 minutes or until dough is brown. Remove from tin while still warm. Sprinkle with powdered sugar.
Crumble raw ground beef in bottom of glass baking dish; slice onion and put on top of beef. Spread peas over onion. Spread soup over peas. Bake 1 hour at 350°. Arrange Tater Tots on top and bake another 1/2 hour.
Combine all ingredients in a jar. Close lid and shake to blend spices. Rub into beef, poultry, pork or fish as desired before grilling. Makes 1 cup.
Sift flour, baking powder, salt and cinnamon onto wax paper. Melt margarine; remove from heat. Beat in sugars, egg and vanilla with a wooden spoon until smooth. Stir in flour mixture, apple and walnuts until thoroughly combined. Spread in greased 8 x 8 x 2-inch pan. Sprinkle with 2 tablespoons of the cinnamon sugar mixture. Bake at 350° for 30 minutes. Cool completely before cutting into squares.
Heat oil over medium heat. Add chicken pieces to skillet and cook over medium-high heat, stirring often until chicken is white and opaque. Add pepper strips; cook and stir 3 minutes or until strips are crisp-tender. Add remaining ingredients and stir about 2 minutes until artichokes are heated through. Serve immediately. Makes 4 servings.
Combine first 3 ingredients (flour, powdered sugar and butter) and pat into the bottom of an 8-inch pan. Bake for 15 minutes at 350°. Next, beat eggs until fluffy. Gradually add the rest of the ingredients. Add rhubarb and pour over crust. Bake for 35 minutes at 350°.
Cook potatoes, celery, onions, bay leaves, basil and water until tender. Add remaining ingredients except cheese and heat thoroughly. Add cheese and continue cooking until cheese melts. Sprinkle with chopped fresh parsley before serving.
Beat eggs with a fork until frothy in a large mixing bowl. Add margarine, sugar and vanilla, stirring with fork to mix. Add flour, again using fork to blend. Dough will be very stiff. Drop by spoonfuls on ungreased cookie sheet, pressing with a flat bottomed glass that has been oiled and dipped in granulated sugar. Bake at 350° oven for 8 to 10 minutes or until golden brown. Remove immediately from cookie sheet and cool.
Blend mayonnaise and mustard; spread some thinly on 4 slices toast and top with 2 ham or other meat slices. Season with salt and pepper. Stir cheese in remaining mustard and mayonnaise and spoon on tomatoes. Broil on cookie sheet about 4 inches from heat until cheese is bubbly and lightly browned. Makes 4 servings.
Follow directions on cake mix box to make cake. After cake is done, let cool. Take a fork, punch holes in the cake (width of cake) about 5 lines. Follow directions on jello box to make jello and pour over cake. Put in refrigerator for about 8 hours, or even better, overnight. Before serving, follow directions on pudding box and make pudding; pour it over the cake. Then add Cool Whip over entire cake. It's ready to eat. Enjoy! God Bless.
Cream shortening and sugar. Dissolve ammonia in the milk. Add the ammonia mixture, eggs and lemon oil to shortening and sugar. Blend well.
Place chicken in greased pan, top with cheese. Combine soup and milk; pour over cheese. Combine oleo and stuffing mix. Sprinkle on top of chicken. Bake in 350° oven for 30 minutes. Serves 4 to 6.
Mash drained potatoes and mix with salt, pepper and margarine to desired amount. Add sour cream and whisk until light and fluffy. (The amount of seasoning may be changed to the amount of potatoes.)
Brown chicken in oil with garlic. Add remaining ingredients. Simmer slowly for 30 to 45 minutes. Serve over cooked, drained spaghetti. Sprinkle with Parmesan cheese.
Pat crescent dough onto cookie sheet. Bake only until light golden brown. Cool. Mix together cream cheese, mayo, and seasoning (works best if it sets several hours, or overnight in the refrigerator.) Spread over cooled dough. (Note: If you cut the pizza into pieces before you add the veggies, it's easier and less messy.) Top with veggies.
In a large bowl, combine dry ingredients. Stir in oil, buttermilk, and eggs. Add water and stir until combined. Pour into a greased 9x13 baking pan. Bake at 350 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Frost.
Grind lemon (peel and pulp) with meat chopper or blender. Beat eggs in mixing bowl. Add oil and sugar. Mix well. Add carrots and lemon and blend. Sift together dry ingredients. Add to liquid ingredients and lightly blend. P our into 2 greased loaf pans and bake at 350° for 45 to 50 minutes or until a cake tester inserted into the center comes out clean.
Cook pudding until thick. Mix in drained raisins to pudding. Top with meringue or Cool Whip.
Cook peas according to package directions; drain. Drain mushrooms and add water to the mushroom liquid to make 3/4 cup. Saute mushrooms in butter for 5 minutes. Blend in flour and add diluted mushroom liquid. Cook, stirring, until mixture boils and thickens. Add bouillon cube and stir until dissolved. Add salt and pepper to taste. Combine mushrooms and sauce with peas. Heat gently before serving. Yields 6 servings.
Cream the eggs, sugars, butter, pudding mix and vanilla. Mix flour, baking powder and baking soda together. Add to creamed mixture. Add chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake 10 minutes at 375°. Yields 3 1/2 dozen.
Dissolve jello and pudding in boiling water. Cool until begins to thicken. Add pineapple with juice and drained mandarin oranges. Fold in Cool Whip.
Chop all vegetables. Add seasonings. Bring to a boil. Reduce heat and simmer about 1 1/2 hours. Pack in sterilized jars and seal.
Dilute orange juice as directed on can. Simmer cloves, cinnamon and sugar for 20 minutes in water. Mix tea as you would for ice tea. Add juice and other ingredients. Serve hot or cold.
Place the mixture in an empty long neck wine bottle and then force open the horse's mouth to insert bottle neck into back of the mouth behind the jaw teeth to drench. Allow bottle to empty before removing. Administer one dose every 30 minutes. Also, keep horse up and walking for about 2 hours.
Heat oven to 350°. Lightly butter a 15 1/2 x 10 1/2-inch cookie sheet. Mix cream cheese, sugar and vanilla. Press 1 can rolls to make a crust on cookie sheet. Bake 4 minutes. Cool slightly. Spread mixture over dough. Scatter cherries evenly over cheese mixture. Unroll remaining rolls and separate in 8 triangles and arrange on top. They will not cover completely. Glaze with egg yolk. Bake 30 minutes. Cool and dust with powdered sugar.
Sift dry ingredients. Mix cake ingredients together until well blended. Pour in a lightly greased loaf pan and bake for 1 1/2 hours at 350°.
In a large bowl, combine eggs and pineapple. Add brown sugar and mix well. Add flour, salt and soda and mix well. Add walnuts. Pour in a 13 x 9-inch pan and bake at 350° for 25 to 30 minutes.
Brown sausage and drain off fat; set aside. Saute onion and garlic. Add water, carrots, tomatoes and liquid, bouillon, seasoning and pepper. Add cooked sausage. Bring to boil and simmer for 30 minutes. Add zucchini and pasta. Cook until pasta is al dente.
Cook chicken until tender. Remove bone and skin. Place chicken in dish; cover with cooked broccoli. Combine the next 4 ingredients and pour over chicken and broccoli. Top with crumbs. Bake 45 minutes at 350°.
Pour marinade over chicken placed in glass container. Pour approximately 4 ounces of Mojo Criollo over. Marinate in refrigerator for 20 minutes (no longer). Use more Mojo if you like spice. Grill over medium heat until done. Don't overcook! This is a tangy "island-style" chicken dish.
Put Crisco or oil in pan. Add flour and cook until dark brown. This is a roux. Add onion and sauerkraut. Add kidney beans. Cook 1 hour; serve hot. Serve as side dish or cook with Polish sausage.
Combine first 7 ingredients; stir in eggs, vegetable oil and vanilla, mixing well. Pour batter into 3 greased and floured (9-inch) round cake pans. Bake at 350° for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and let cool completely on wire racks.
Stir first 2 ingredients until well blended. Add next 2 ingredients; mix thoroughly. Add Cool Whip and blend well. Keep in refrigerator. Will keep for days.
Mix all ingredients except oats and boil for 1 1/2 minutes. Stir in oats. Drop by spoon onto buttered waxed paper.
Small salad tomatoes are preferred. Wash, peel onion. Preparation may be two step but blending of all ingredients should be done in an electric blender. Step 1 is to coarsely chop onion and tomatoes. To use a large capacity food processor, slab slice the onion with an 8 mm slicing blade. Switch to the metal chopping blade. Chop onion 1 to 2 minutes. With blade running, add each tomato through the chute. Transfer the mixture to a blender. Add remaining ingredients. Blend thoroughly. Refrigerate at least 4 hours. Serve cold. Accompany with chopped cucumbers, chopped olives, seasoned croutons, etc.
Mix ingredients together and put in pan. Mix 2 cups crushed cornflakes and 1/2 cup melted margarine. Put on top of potato mixture. Bake 1 hour at 350°. Check after 45 minutes. If cornflakes are too brown, cover with tinfoil for remainder of cooking time.
Combine all ingredients and simmer 2 to 3 hours. You can add onions and celery to this. It makes a very delicious, low calorie, low-fat soup.
Spread cookie dough onto pizza pan and cook as indicated on package. Let cool. Mix powdered sugar and cream cheese together and spread on cookie dough. Next, cut strawberries in half and slice the bananas. Place these onto the cookie dough; spread, alternating rows of bananas and strawberries. Next, make the glaze. Mix 3 tablespoons strawberry Jell-O powder, 3 tablespoons cornstarch, 1 cup sugar and 1 cup water; bring to boil, stirring constantly, getting rid of any lumps. Boil until mixture begins to thicken. Remove from heat and let cool. Pour glaze over strawberries and bananas. Sprinkle drained crushed pineapple on top. Keep refrigerated.
Simmer chicken	breast in water until done. Dice, save broth. Saute sausage and onion. Mix in beans, tomatoes, chicken and broth,	sausage and onion with Mrs. Dash in soup pot. Simmer 1 hour.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil and next 4 ingredients. Beat on medium speed about 6 minutes.
Combine rice, water, raisins and salt in saucepan. Bring to a boil. Cover. Remove from heat and let stand to cool. Pour milk into bowl. Add pudding mix and nutmeg. Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 2 minutes. Stir cooled rice into pudding.
Salt and pepper, then shake in flour to coat. Preheat oil in pan suitable for amount of birds to cook. Deep oil is better. Fry on medium heat until brown. Do not overcook as this will cause them to be dry and tough; better if cooked a little rare. Make gravy and serve with rice.
Cream butter and sugar. Add eggs and beat well. Add flour and 1/2 c. concentrate. Bake at 400° for 8 minutes. Brush hot cookies with lemonade and sprinkle with sugar. Cool completely before storing.
Layer in baking dish 1/3 hominy and 1/3 corn. Sprinkle with salt and pepper. Add 2 to 3 tablespoons chilies. Dot with butter and 4 or more tablespoons sour cream. Sprinkle with 1/2 cup of both kinds of cheese. Repeat layers twice. Bake at 350° for 35 to 40 minutes.
Brown beef well and drain. Take biscuits one at a time and roll out in pizza pan. After you have covered pan with biscuits, spread browned beef over biscuits, then spread both cheeses over beef. Bake at 375° until brown and biscuits are done.
Combine first 4 ingredients. Dip eggplant slices in egg, then coat with crumb mixture. Place in shallow baking pan. Broil 5 to 7 inches from flame 3 to 5 minutes; turn slices over and continue broiling 3 to 5 minutes until tender. Serve hot.
Cook chicken in water until tender. Take cooked chicken out of water; let chicken cool. Add egg noodles to boiling water where chicken was cooked. Boil until tender. Drain noodles. Add cooked chicken, chicken soup, mushroom soup and mushrooms. Heat well. Serve while hot.
Mix the ingredients; do not beat. The stew or liquid should be really boiling before adding the dumplings. Drop the dumplings in by spoonfuls. When the dumplings come back to the top, put lid on and simmer 10 minutes on lower heat.
Boil beet juice, Jell-Well and lemon juice for 1 minute. Add sugar and jello. Boil for 5 to 6 minutes. Pour into jars and seal.
Preheat oven to 500°. Combine milk, salt and pepper. Wash and dry fish; cut into serving pieces. Dip in milk mixture and coat with crushed corn flakes. Arrange in single layer in a lightly oiled shallow baking pan. Bake 10 minutes without turning or basting.
Cook broccoli in package for 5 minutes on High. Cook onions in butter in 2 cup measure for 3 minutes on High. Add onions and broccoli to hot rice. Add cheese and cut in chunks. Stir in soup. Stir all ingredients until completely mixed. Put in 2 quart casserole. Cook, covered, for 7 minutes on High. Let stand 5 minutes. Serves 6.
Boil chicken breasts until tender with 3 qts. water. Take chicken out of water to cool and save broth. When cool, cut chicken into bite size pieces and set aside. In mixing bowl add baking mix and water until dough has the texture for rolling out. Pour broth (from boiling chicken) in large pot and add cans of broth, butter, salt and base. Bring to boil, stirring frequently. Roll dough mixture onto floured board, fairly thin. Cut into small pieces. When broth is boiling, drop dough pieces in. When all dough is in cook 3 minutes longer. Turn heat off. Put chicken chunks in and cover for 5 minutes. Yield: 8 to 10 servings.
Brown meat and onions. Add vegetables and water. Boil 1 hour. Serve with sharp Cheddar cheese.
Combine sugar, syrup, water and cinnamon in a small saucepan. Bring to a boil, stirring constantly (medium heat). Cook and stir for 2 minutes more. Remove and cool 5 minutes. Serve on pancakes, waffles or French toast.
Heat oven to 350°. In a mixing bowl, combine flour, sugar, baking soda and salt. Set aside. In a medium saucepan, combine the 1 cup butter, water and 1/3 cup unsweetened cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry ingredients and beat with electric mixer on medium to high speed until thoroughly combined. Add eggs, the 1/2 cup buttermilk and the 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin). Pour the batter into a greased and floured 15 x 10 x 1-inch baking pan. Bake for 25 minutes or until a toothpick inserted near the center comes out clean.
Put garlic, pepper and vinegar on roast. Lay bacon strips on roast. Bake uncovered at 350° for 30 minutes. Add water as needed. After 30 minutes, add vegetables around roast. Bake until tender.
Combine sausage and cheese, mixing well. Combine Bisquick and milk, blending thoroughly. Add to sausage mixture, mixing well. Chill for 30 minutes. Shape into small balls. Place on rack in broiler pan. Bake at 350° for 10 to 15 minutes, until brown.
Mix to make batter the cake mix, pudding, sour cream, oil, eggs and water. Pour half of batter in 9 x 13-inch greased and floured cake pan. Next, mix brown sugar and cinnamon. Sprinkle half the mixture over batter. Layer remaining batter and top with remaining sugar mixture. Take knife and swirl through cake. Bake at 325° for 40 to 50 minutes.
Prepare chicken by removing skin and cutting into square nuggets (1 1/2 to 1 3/4-inch). Combine crumbs with salt and pepper. Dip nuggets in melted butter, roll in seasoned crumbs and place on a foil lined pan. Bake at 400° for 10 to 12 minutes.
Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar gradually and beat until very stiff. Fold in pecans. Spread mixture evenly on 3 (8-inch) circles drawn on brown paper or baking paper that has been placed on cookie sheets. Bake at 275° for 45 minutes. Turn oven off and leave meringues in oven with door closed for 45 minutes more. Remove from oven; let cool 10 minutes, then carefully peel off brown paper.
Mix together salt, pepper, garlic salt, paprika, Parmesan cheese and bread crumbs and coat chicken pieces. Spray pan with Pam. Add water. Melt butter and mix with oil; spoon over chicken.
Preheat oven to 350°. Combine flour with 1/2 cup sugar, spices and salt. Place egg whites in a large bowl and beat with electric mixer until soft peaks form. Gradually add the remaining 1 cup sugar and vanilla. Beat just until stiff peaks form. Do not overbeat.
Mix in one bowl. Pour in an unbaked pie shell. Bake at 350° for 45 minutes.
Mix sugar and berries together and let stand several hours. Add gelatin to boiling water, stirring until dissolved. Stir in orange juice and other ingredients. Pour into mold and set in refrigerator. Serve on crisp lettuce garnished with mayonnaise.
Peel, core and slice apples. Melt margarine in frying pan. Add apples, sugar and spice; cook until done. If covered, they will cook faster. Stir occasionally.
Mix and shape into loaf. Bake in greased bread pan at 350° for about 45 minutes to 1 hour. Cool and slice; lay slices on cookie sheet and bake 60 minutes, 30 minutes on each side. Watch carefully; they will brown on the underside.
Brown ground beef and drain. Put ground beef, onion and salt in large pan with shortening and mix well. Stir in chili powder, garlic powder and flour and mix well. Add tomato paste, water and chili beans and mix together. Let this cook slowly for about 1 hour. Add water if it is too thick. Boil spaghetti as desired to serve with chili.
Mix ginger and sugar in cup. Pour in boiling water. Stir. Let set about 2 minutes. Stir again. Serve hot.
Combine sugar, cocoa and salt in saucepan. Blend in corn syrup and water. Stir to dissolve. Simmer gently, 5 to 8 minutes, stirring occasionally. Add vanilla extract. Cool and top ice cream, etc.
Heat oven to 375°. In an 11 x 17-inch glass baking dish or a 1 1/2-quart casserole, combine 1 1/4 cups water, rice and contents of seasoning packet; mix well. Place chicken over rice. Sprinkle evenly with thyme and garlic powder. Brush with margarine; sprinkle with paprika. Cover with foil; bake for 45 minutes. Stir in tomato. Bake, uncovered, 15 minutes longer or until liquid is absorbed and chicken is no longer pink inside.
Combine margarine, cocoa and water. Put on stove and bring to boil. In a large bowl, mix sugar, flour, salt and soda. Add eggs, sour cream and cocoa mixture. Beat well and pour in a greased and floured cookie sheet. Bake at 400° for 12 to 15 minutes.
In a 3 to 4-quart pot, combine onion, red pepper, carrot and sausage. If sausage is not used, add 1 teaspoon each oil and minced garlic with the vegetables. Cook over medium-high heat 8 minutes, stirring frequently until lightly browned. Stir in broth and water, heat to a boil. Add pasta, cook 8 minutes or until almost tender. Rinse beans and add to broth mixture. Add tomatoes and zucchini. Cover and simmer 5 minutes. Zucchini should be tender. Arrange bread slices on broiler pan; toast 1 to 2 minutes on each side until golden. Sprinkle 1 1/2 tablespoons cheese on each slice. Heat 1 to 2 minutes more until melted. Ladle soup into bowls. Sprinkle with remaining cheese and top with a bread slice. Serves 6. Salt and pepper to taste.
Mix all ingredients. Make 4 sticks, 5-inches long. Place, uncovered, on baking rack in refrigerator for 24 hours. Bake on wire rack for 60 minutes at 300°. Place a pan under wire rack to catch grease.
Mix all ingredients together and pour over chicken. Marinate, covered, in refrigerator 6 to 8 hours. Bake at 350° approximately 45 minutes or cook on grill.
Saute onion in margarine. Place in casserole dish with remaining ingredients. Bake at 350° for 1 hour.