HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in large bowl. Pour into 13 x 9 x 2-inch baking dish. Bake at 350° for 25 minutes. Add topping.
Put all ingredients in food processor; blend until all veggies are chopped. Serve with corn chips. Makes 1 cup.
Bake cake in oblong pan according to box directions. Cool. Cream the cream cheese at room temperature with 1/2 cup milk until smooth. In different bowl, mix vanilla pudding, but use 1 1/2 cups milk. Then mix cream cheese and pudding together and spoon over cooled cake. Drain crushed pineapple and spread on top of pudding and cream cheese mix. Spread Cool Whip on top of pineapple. Sprinkle crushed nuts on top and refrigerate.
To warm milk, add yeast, 1 cup flour and 4 tablespoons sugar. Put in warm place with no draft to raise. Put together remaining milk and butter. Heat until butter is melted. Pour milk and butter mixture in a large bowl. Add eggs, remaining sugar, flour, nutmeg, raisins and vanilla. Mix together well. Add yeast mixture and gently fold in. Cover and let raise 1 1/2 hours. Divide batter into 3 well-greased medium bread pans.
Cook chicken, cut in small pieces. Mix first 3 ingredients and place in 2 quart casserole dish. Melt butter and mix with crackers. Sprinkle on top of mixture in dish. Bake, uncovered, at 350° for 30 minutes.
Mix. Pour into pie shell. Bake at 325° for 40 to 45 minutes.
Dissolve Jell-O in 1 cup of hot water and cool. Mix Jell-O, pie filling and pineapple. Pour into pan and gel.
Grease baking pan with olive oil. Put rice into pan. Mix 16 ounces of water and 2 ounces of olive oil. Pour into rice. Mix in peas and pimientos. Cover and bake 1 1/2 hours at 325°. Serves 4.
Melt caramels with 1/3 cup milk in top of double boiler or microwave. Combine cake mix with remaining milk and melted butter. Spread 1/2 of cake mixture in bottom of 9 x 13 x 2-inch pan and bake 6 to 8 minutes at 350°. Remove from oven. Spread chips and nuts on cake and cover with melted caramels. Pour remaining cake mixture over caramels and nuts. Bake at 350° for 15 minutes or until brownies are firm to touch. Cool and cut into squares.
Mix sifted flour, salt	and baking powder. Hand mix. Do not use electric mixer. Then add eggs, oil, lemon rind, sugar and milk to flour mixture with a whisk. Fill floured and greased pans 1/2 full. Baker's Joy spray works	best. Makes 3 loaf pans (regular) or 6 small pans. Bake at 325° for 35 minutes to 1 hour or until done.
Remove skin; cut each breast into 4 pieces. In a large, heavy skillet, heat oil over medium heat. Brown chicken; remove. Add whole sausage; cook for at least 20 minutes. Brown on all sides. Remove and cut sausage in 1-inch lengths. Add more olive oil to skillet. Add onion, carrot, garlic and green pepper. Cook down until light golden brown. Add remaining ingredients, then chicken pieces and sausage. Cover; reduce heat to moderate-low and simmer for 30 minutes. Uncover; cook for another 20 minutes to thicken sauce. Serve over rigatoni, spaghetti or twisted egg noodles. Makes 6 to 7 servings.
Salt chicken with Nature's Seasons and chill overnight. Mix other ingredients and bring to a boil. Spoon over chicken and cover. Bake at 350° for 30 minutes. Remove cover and bake 40 minutes more or until chicken is tender.
Place egg, sugar, water and baking powder over boiling water in top of double boiler. Beat as it cooks with rotary egg beater. When it clings as a mass in the egg beater, remove from heat. Continue beating a few seconds. Add flavoring.
Mix everything together. Delicious with raw vegetables such as celery, carrots, kohlrabi, cauliflower, etc.
Cook frozen broccoli as directed on package and drain well. Put in 2-quart dish and add well-drained tuna or you may use cooked chopped chicken, turkey or ham. Pour mushroom soup diluted with milk. Sprinkle this with Cheddar cheese or cheese of choice. Top this off with bread crumbs. Bake at 350° for 20 minutes. Serves 5.
Boil squash and onion in small portion of salted water for 5 minutes. Drain in colander. Mix together the soup, sour cream and carrots. Fold in squash mixture. Mix together stuffing and melted butter. Spread half on bottom of a 9 x 12-inch baking dish, then all the squash mixture. Then top with remaining stuffing mix. Bake for 30 minutes at 350°.
Mix the first 5 ingredients. Fry in deep fryer or skillet until golden brown. Drain on paper towels; sprinkle with powdered sugar. Eat warm.
Brown in skillet ground beef and onions. Drain off grease. Add remaining ingredients and mix well. May add water, if needed. Heat thoroughly.
Beat together until mixed. Pour into greased and floured Bundt pan. Bake at 350° until cake tests done. Serves 10.
Prepare Jell-O with boiling water. Cool Jell-O, then stir in cream cheese, mayonnaise and pineapple. Chill in 9 x 12-inch pan or mold.
Pour soup into blender. Add other ingredients and blend until thoroughly mixed. Keeps well in refrigerator. Makes 3 cups dressing.
Put tomatoes and onions through food chopper. Add all other ingredients and boil 2 hours or until thick, stirring frequently to prevent scorching. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yields 5 to 6 pints.
In frying pan, brown beef and pork. Add cheese, oregano, Worcestershire sauce, garlic salt and Italian seasoning. Cook over low heat, stirring frequently, until cheese is melted. Spread on bread and bake at 350° for 10 minutes or until bubbly. May be prepared ahead and frozen before baking. Serves 16.
Cook linguine according to box directions. Add the broccoli flowerets to the linguine 2 minutes before it is done cooking. When it is finished, drain linguine and broccoli together. Keep hot. Meanwhile, saute carrots and celery in margarine 3 minutes. Stir flour into sauteed carrots. Add chicken broth and sage to vegetable mixture. Stir in turkey meat until sauce comes to a simmer. Simmer 1 minute. Pour over warm pasta in serving bowl. Sprinkle stuffing mix over top. Serve immediately.
Preheat oven to 350°. Mix all ingredients together. Place into well-greased bread pan and bake for 1 hour. Good for garlic toast.
Mix in bowl. Place in greased casserole dish. Top with a few cubes. Bake at 350° for 30 minutes.
Slow cook the beef in a crock-pot or slow cooker in 1 1/2 cups water until it starts to fall apart. Mix other ingredients and add to beef. Continue to slow cook until beef is shredded. Total cooking time: approximately 12 hours. Serve on sub rolls.
Cook sugar, water and cornstarch in double boiler until very thick, stirring constantly. Turn off and add strawberry Jell-O. Set aside to cool. Slice strawberries and sprinkle with sugar and put in refrigerator for a while. Dip strawberries out of bowl with spoon with holes in it so as not to use the juice and fold strawberries in mixture. Pour into baked pie shell. Cool and cover with whipped cream.
Brown beef; drain fat. Combine next 7 ingredients. Heat a large iron skillet and pour half the mixture into it. Layer beef, cheese, onions and peppers over mixture. Pour the remaining mixture on top. Bake at 350° for 50 minutes. Yields 4 to 6 servings.
Remove seeds and fiber from squash halves. Place in greased baking dish and put 1 teaspoon each of sherry, brown sugar and butter in each half. Cover and bake in a hot oven (400°) for 30 minutes or until tender. Scoop cooked squash out of shells, leaving wall about 1/4-inch thick. Mash squash and combine with the remaining 4 tablespoons butter, pineapple, salt and nutmeg. Beat until well blended. Spoon back into shells and return to hot oven (425°) for 15 minutes.
Place prepared drink mix, yogurt and fruit in blender container; cover. Blend on high speed until smooth. Serve at once. Makes 6 (1 cup) servings.
Brown meat in oil in heavy skillet. Add soup, water and seasonings. Simmer covered over low heat about 20 minutes. Additional water may be added if needed to keep liquid the consistency of rich gravy. Add pepper and onion rings to meat and continue cooking until tender. Serve over rice. Serves 4.
If I mix cereals I use 1 1/2 cups of each - usually about 12. Then you eat it.
In large bowl, mix wheat and white flours, sugar, baking powder, baking soda, cinnamon, nutmeg and cloves. In medium bowl, mix together egg, egg white, oil, zucchini and vanilla. Add to flour mixture and stir to combine; do not beat. Stir in nuts and raisins.
Mix first 3 ingredients; let set until thickened, not set. Crush graham crackers and mix with melted oleo. Press 2/3 over bottom of 13 x 9-inch pan. Blend sugar and cream cheese. Add vanilla and jello. Stir in whipped topping. Spread over graham cracker crust. Sprinkle top with rest of crumbs. Refrigerate.
Mix corn and beans together and place in small greased casserole dish. In another bowl, mix soup, sour cream, cheese and onion. Pour over corn and beans. Melt 1 stick margarine and mix with 1 package (roll) of Ritz crackers (crushed). Put on top of casserole and cook in 350° oven for 45 minutes.
Combine honey, water, mustard, butter, spices, lemon juice and garlic in a rectangular baking dish. Add chicken breast halves, turning to coat each in mix. Arrange in a single layer.
In a microwave-safe pan, place all of the ingredients. Cover with plastic wrap and microwave on the highest power for about 7 to 10 minutes. When the shrimp are red and juicy they are ready to eat. Can be served as an appetizer or as a side dish with any meal!
Put Snax mix and nuts in 9 x 13 casserole. Mix remaining ingredients and pour over all. Bake at 200° for 2 hours, stirring every 15 minutes.
Preheat oven to 350°. Spread (press) cookie dough on a pizza pan. Bake until cookie is done, approximately 15 to 18 minutes. Let cool. Mix the cream cheese, powdered sugar and lemon juice together. Spread on top of cooled cookie dough. Arrange fruit on top of cream cheese mixture. Example: Start in center and place a strawberry, then work outward with blueberries, kiwi, bananas, oranges, strawberry slices, etc.
Mix Cheerwine and pineapple juice; chill. Freeze some of the mixture and add along with ginger ale when ready to serve.
Cream together shortening, sugar, eggs and vanilla. Beat well, then add remaining ingredients. Mix by hand at the end. Cover with wax paper and refrigerate overnight. Bake anytime thereafter. Roll out to 1/4-inch thickness and cut with floured cookie cutters. Bake at 350° for about 12 to 15 minutes.
Mix well; add orange slices last. Use the juice to mix cake mix. Bake at 325° for 30 minutes.
In a pan sprayed with nonstick spray, saute the turkey, celery, garlic powder, salt and pepper. Pour into a 9 x 13-inch baking pan; top with your choice of veggies. Pour tomato sauce over this and top with cheese. Cover with the crescent rolls. Bake in a 350° oven for 30 to 35 minutes or until the crust is a golden brown. Let set for 5 minutes before serving. Lo-cal.
Beat eggs and sugar for 2 minutes. Combine flour, cocoa and salt and add to egg mixture. Add oleo, vanilla and pecans; mix well. Pour in greased and floured oblong pan. Bake 30 to 35 minutes at 350°.
Mix all ingredients except 1/2 stick butter and crumbs. Pour mixture into baking dish. Melt remaining butter and pour on top of mixture. Sprinkle crumbs on top. Bake at 375° for 1 hour or until brown.
Mix pineapple, juice, dry jello and marshmallows in a large bowl. Cover and refrigerate overnight. Add mints and Cool Whip and serve or put in cupcake papers in muffin tins and freeze.
Add lemon juice and onion juice to Miracle Whip; blend well. Pour over chicken, celery, almonds and pimiento mix. Put into shallow pan. Crush potato chips with grated cheese and sprinkle over the top of the chicken mixture. Bake in medium oven, 350°, for 15 to 20 minutes, or until heated through and bubbly.
Preheat oven to 350°. Mix butter, salt, cocoa, vanilla, sugar, flour and eggs until smooth. Add pecans and chocolate chips. Bake in greased 9-inch square pan for 20 minutes. Remove from oven; cover top with miniature marshmallows. Return to oven; bake until marshmallows are melted, or until done. Cool completely; spread with frosting.
Place sliced carrots in 1 1/2-quart pot. Mix cornstarch in water until dissolved. Add all ingredients to carrots and simmer until tender. Turn heat up to medium-high until glaze thickens. Stir often to keep from sticking.
Mix all ingredients together until well coated. Roll into bite sized balls. Bake on butter flavored Pam-sprayed cookie sheets. Bake at 350° for 15 to 20 minutes until golden brown.
Grease a large roaster pan with Crisco. Put oven on lowest temperature setting. Leave in oven for 2 hours, stirring every 15 minutes. Cool and box in tins or jars.
Spread hash browns in large greased pan. Mix remaining ingredients, except corn flakes, and pour over potatoes. Top with crushed corn flakes, enough to make a nice cover. Bake in 350° oven for 45 minutes to 1 hour. Serves 10 to 12.
With a mixer, combine first 5 ingredients. Fold in Cool Whip. Freeze in a 9 x 12 baking dish. Serve frozen. Keeps well.
Heat oven to 350°. Cut biscuits in quarters. Melt margarine. Combine sugar and cinnamon in a bowl. Dip biscuit pieces, one by one, in margarine, then put it into the cinnamon-sugar mixture, then into a tube pan. Continue until all the biscuit pieces are in the tube pan. Pour any remaining margarine and cinnamon-sugar over biscuits. Cook 35 to 40 minutes. Immediately flip. Cool. Pick off pieces and enjoy.
Make spice bag of 3 spices. Put all in a large pot and cook until thickened. Remove spice bag. Put in jars and seal with paraffin.
Mix dry ingredients. Beat eggs and add to milk. Add butter. Mix well. Cook on low heat in double boiler, stirring constantly until thick. Cool. Pour into baked pie crust. Top with whipped cream. 525 calories per slice but it sure is good.
Beat egg whites, adding sugar gradually. When this is firm, fold in crushed Ritz crackers, nuts and vanilla. Pour into greased pie pan. Bake at 325° for 30 minutes. Cool. Cover with whipped cream and sprinkle with chocolate. Refrigerate for 1 hour.
Fold together, refrigerate few hours. Top with cherry when serving (Comstock cherry filling). Does not firm rapidly.
Place apples in a 9 x 13-inch baking dish. Mix flour, sugar, baking powder, salt and egg with fork until crumbly. Sprinkle over apples. Melt and cool butter; pour over flour mixture. Sprinkle with cinnamon. Bake at 350° until lightly browned. Serve hot or cold with Cool Whip.
Cream shortening and sugar. Add eggs one at a time, beating well after each one. Sift dry ingredients together and add alternately with milk until batter is soft. Then add flavoring and beat. Bake at 325° for 1 hour and 25 minutes.
Mix all of the ingredients except the parsley together well. Shape into a ball and roll in the chopped parsley. Refrigerate until ready to serve with crackers. Serves 15 to 20.
Sprinkle rice in a greased 13 x 9-inch pan; cover with dry onion soup. Mix chicken soup with water. Pour 1/2 soup mixture over rice and onion soup. Put chicken on top. Dissolve bouillon cubes in remaining soup and water mixture. Pour over top of chicken. Bake at 350° for 1 1/2 hours.
Cream butter. Add sugar, vanilla and water and cream well. Add flour, salt and grated nuts; mix.
Sprinkle potatoes with vinegar, onion, celery, pickle, seasonings, mayonnaise and salad mustard. Toss to blend. Fold in eggs. Chill.
Beat together until light and fluffy. Fill 1/3 cup. Bake 15 to 18 minutes at 375°. Cool on rack and top with filling. Makes 3 dozen.
Combine egg, oil and applesauce. Blend remaining ingredients. Bake in a nonstick muffin pan for 25 minutes or until brown.
Mix all ingredients together in a large bowl. Drop mixture by tablespoons in hot oil or fat. Cook through. Drain on paper towel. Dip in powdered sugar to coat while still warm. Enjoy!
Mix all ingredients well with hands. Roll into balls the size of walnuts. Place on ungreased cookie sheet and press with tines of fork. Bake at 350° for 12 to 15 minutes, or until lightly browned. Cool on cake rack. Serve at room temperature. They freeze well.
Beat eggs for 1 minute. Add sugar gradually, then oil and vanilla. Add dry ingredients. Fold in apples and nuts. Bake in greased 9 x 13-inch pan. Serve with whipped cream, if desired. Bake at 350° for 40 to 45 minutes.
Combine water and lemonade mix. Add sherbet and coloring, blue and a little green. Add 7-Up just before serving.
Brown meat. Add onion. Cook until onions clear and meat is done. Pour off any excess fat. Add 2 cans of tomato sauce and liquid off tomatoes. Add seasonings and let simmer for 1 hour. Cook lasagne noodles. Use an 8 x 12-inch pan. Place in layers the noodles, meat sauce, slices of Mozzarella cheese, spread thin layer of Ricotta cheese, sprinkle with 1/2 can of chopped tomatoes and spread 1/2 can tomato sauce. Repeat second layer and top with Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Combine peanut butter, margarine, confectioners sugar, cracker crumbs, water and vanilla in bowl; mix well. Shape into small balls; place on trays. Chill overnight.
Slice roast into small thin slices. Roll in flour and brown on both sides. Then remove and place roast into pressure kettle. In a separate bowl mix the soup mix as directed on box. Add more water, if needed. Cook for 15 to 20 minutes. Serve with potatoes or other dishes.
Spread broccoli in baking dish. Mix soups and butter in saucepan until butter melts. Spread chestnuts on top of broccoli, then pour soups on top. Top with Mozzarella cheese. Bake at 350° for 30 minutes.
Cook macaroni according to directions on the box. Drain the shrimp, keeping the liquid. Combine macaroni, onions, celery and shrimp with mayonnaise. Pour in part of the liquid retained and stir. Chill before serving.
Melt chocolate and butter in pan over low heat. Add nuts and stir until well coated. Combine sugar, flour, eggs and vanilla. Mix only until blended. Do not beat. Add chocolate and nut mixture and again stir carefully, not beating. Pour into cupcake liners. Bake at 325° for 35 minutes.
Blend margarine, sugar and egg. Blend dry ingredients. Add egg mixture, applesauce, vanilla and dates to dry mixture. Put in 9 x 13-inch pan and top with chopped nuts. Bake at 350° for 45 to 50 minutes. Can be used as a coffee cake or as a dessert with whipped cream.
Cream butter and sugar together, then alternate with flour and milk, a small amount at the time, until used up, beating well after each addition. Then beat egg whites until they stand up in peaks and fold in batter. (Don't beat.)
Brown, drain and cool sausage. Trim and cube bread. Line baking dish. Mix all ingredients together and put into a 9 x 9-inch baking dish. Bake at 350° for 45 minutes.
Put rice (both packages) in a large, flat casserole. Pour chicken broth over it; dot with butter. Add pepper and salt, then add mushrooms. Arrange chicken over rice mixture and sprinkle onion soup over everything. Dilute mushroom soup with a little water and spoon over each chicken breast. Sprinkle with paprika. Bake uncovered 1 hour at 350°. Bake covered 1/2 hour at 350°.
Mix dry ingredients first, then add vinegar and mix. Add eggs and mix well. Add oil and mix thoroughly. Baste as you cook chicken.
Preheat oven to 325°. Combine pie filling and potatoes in a buttered 7 x 11-inch baking dish. Dot with butter. Sprinkle lightly with nutmeg. Top with chopped nuts. Bake for 30 minutes until bubbly.
Chop onion and green peppers, then put hamburger in frying pan with a little grease and brown. Then add onions and green peppers. Sprinkle with garlic salt, oregano, celery salt, meat tenderizer, salt and pepper. Add mushrooms and simmer, stirring together until onions and green peppers are done. Then add 1 can of tomato sauce. Simmer 15 minutes. In the meantime, put 1 large can of tomatoes and 1 small can of tomatoes in a large pot and mash. Spoon chili powder in and add kidney beans. Stir thoroughly. Now add ingredients from frying pan and cook for 1 hour.
Brown meat with all spices added. Cook noodles and drain. Mix meat mixture and noodles, add spaghetti sauce. Place in 9 x 13 pan. Cover top with cheese and sprinkle with oregano. Cover, bake 350 for 35 minutes.
Preheat oven to 375°. Melt butter in glass casserole dish; set aside. Combine milk, sugar and Bisquick; mix by hand. (Batter will be thin with tiny lumps.) Pour into casserole dish over butter; do not stir again. Pour fruit into the middle; make a circle with fruit using a knife. Be careful not to touch bottom or sides with knife. Bake until golden brown, approximately 45 minutes to 1 hour. Serve warm for best flavor.
Brown ground meat. Drain grease. Add onion and cook until clear. Add remaining ingredients. Cook until thick, about 1/2 hour, on medium to low heat.
Melt peanut butter, margarine and chocolate chips. Pour over Crispix cereal. Stir gently to coat (use spatula). Pour 1/2 box of confectioners sugar in a brown bag; pour in cereal, then add remainder of confectioners sugar. Close bag and shake to coat cereal.
Preheat oven to 350°. In a medium saucepan, combine the chocolate chips and batter; cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk. Mix well. In a medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape one tablespoonful (use measuring spoon) of dough around each candy kiss, covering completely. Place one inch apart on an ungreased cookie sheet. Bake at 350° for six to eight minutes. Cookies will be soft and appear shiny but become firm as they cool. Do not overbake. Remove from cookie sheet.
Cover raisins with water. Cook until tender. Reserve 3/4 cup liquid. Cream 1/2 cup shortening, sugar and egg until fluffy. Sift flour, baking powder and remaining ingredients. Add liquid. Stir in raisins. Pour into cookie sheet. Bake at 350° for 20 minutes. While warm, ice with confectioners sugar.
Saute onions, meat and celery in the oil. Add rice, soy sauce and seasoning to taste. Mix thoroughly and serve.
Beat eggs, sugar, spices and oil together, then add in order, the pumpkin, water, baking soda and flour. Mix well.
Mix all ingredients together and pour in 9 x 13-inch greased casserole pan and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Combine ingredients together. Mix well. Put in 2-quart casserole dish. Bake at 350° for 45 minutes.
Beat eggs with vanilla. Stir in milk and water. Combine dry ingredients and gradually beat into egg mixture. Beat until smooth. Fill greased muffin pans 2/3 full. Steam for 10 to 15 minutes or until done (when inserted toothpick comes out dry).
Using a whisk, mix condensed milk and cream cheese. Add pineapple and oranges to mixture. Mix with a mixer on low speed. Fold in cool whip and pecans. Chill before serving.
Cream butter and sugar well; add 2 eggs and 1 cup flour. Mix well. Add remaining 2 eggs and cup of flour and flavoring. Mix well. Pour into greased and floured tube pan. Bake 1 hour at 225°.
Put cut up rhubarb in an unbaked pie shell. Mix sugar, flour, egg yolks and water. Spread well over rhubarb. Bake at 375° for 45 minutes or until rhubarb is tender. The cream filling forms in baking.
Mix Cheez Whiz with cream of mushroom soup (warm just enough to melt). Add other ingredients. Put in a 9 x 13-inch glass dish; top with Ritz cracker crumbs. Dot with melted margarine and bake at 350° for 15 minutes. Salt and pepper to taste. Serves 6 to 8.
Cream margarine and cheese together with hands. Add flour, pepper, salt and Rice Krispies. Roll in tiny balls and press flat with a fork after placing on a slightly greased baking sheet. Bake for 10 minutes at 350°. Let brown slightly to crisp.
Combine first 6 ingredients. Mix lightly, press mixture onto bottom and sides of a 9-inch pie plate. Bake at 400° in preheated oven for 15 minutes. While meat shell is baking, make up mashed potatoes mixture, mixing in the cheese. Remove meat shell from oven and drain off any fat. Reduce oven to 350°. Fill shell with potatoes and sprinkle top with parsley flakes. Return to oven for another 10 minutes. Serves 4 to 6.
Cut eggs in half lengthwise. Remove yolks and mash with mayonnaise until moist. Add a few shrimp and some finely chopped parsley. Add salt, pepper and garlic powder to taste. Refill egg white halves with mixture. Top with 1 shrimp and small sprig of parsley; sprinkle with paprika. Yields 8 to 12 servings.