HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, powdered sugar and butter. Put into 9 x 13 x 2-inch greased pan. Bake at 350° for 20 to 25 minutes. Mix rest of ingredients. Pour over baked crust. Return to oven and bake 15 to 20 minutes. Sprinkle with powdered sugar. Cool and cut.
Combine first 3 ingredients and press into bottom of 9 x 13-inch pan. Bake for 6 to 8 minutes at 350° and let cool. Mix cream cheese, 1 cup sugar and 8 ounces Cool Whip and spread over crust. (Spread thick so crust won't break.) Mix chocolate pudding with 2 cups milk and pour over cream cheese layer. Mix vanilla pudding with 2 cups milk and pour over chocolate layer. (Let pudding layers set for a few minutes in refrigerator.) Top with 8 ounces Cool Whip. Refrigerate and serve cold. May also be frozen for future.
Remove outside leaves; wash cabbage. Cut into wedges; shred cabbage with knife. Discard core. Heat oil in large skillet over medium-heat. Add cabbage, garlic and red pepper. Sprinkle sugar over cabbage. Stir-fry for 2 minutes. Add onion and stir-fry 1 minute more or until vegetables are just tender. Yields 4 servings.
Cook sausage and ground beef until brown. Drain grease. Mix Bisquick and cold water until forms a ball. Divide dough into 2 parts.
Mix ingredients together. Place in loaf pan and pack. Bake at 350° for 45 minutes. Drain excess grease and bake for 30 minutes more. Drain.
Place potatoes in baking dish. Mix rest of ingredients and pour over this. Bake at 350° for 30 minutes.
Put fruit in pan and mix flour, sugar, baking powder, salt and egg together. Sprinkle over fruit; dribble 1/4 pound butter or margarine over top. Bake at 350° until top is brown.
Mix all ingredients together. Place in buttered casserole dish and bake 45 minutes at 350°.
Pour drained pineapple into greased casserole dish. Mix together: sugar, cheese, flour and pour over pineapple.
Mix well and press into bottom of greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool before adding second layer.
Cook onion, green pepper and oregano in oil over medium-high heat 3 to 4 minutes. Remove and keep warm. Add beef to pan and fry until cooked. Return vegetables to pan and stir to combine. Remove from heat and place equal amounts of beef mixture on bottom half of each roll. Close sandwiches.
Mix 1/2 cup sugar, Crisco and beaten yolks. Add flour, baking powder and salt alternately with milk. Pour into 2 (8-inch) greased and floured pans. Beat egg whites, gradually adding 1 cup sugar until stiff. Spread over cake mixture in pan. Bake 30 minutes at 325°.
Run first 3 ingredients through blender with enough water to mix. Put in gallon jar and add cherry vodka. Fill jar the rest of the way with water. Mix 2/3 of the mix with one-third 7-Up.
Mix ingredients thoroughly. Pour into loaf pan. Bake at 350° for 1 hour.
Cream butter and shortening with sugar. Dissolve baking soda in hot water. Mix in order given. Bake in floured and greased tube cake pan at 350° for 1 3/4 hours or until done. Cake can be baked slower. It is moist and weighs about 5 pounds.
Combine cheese and butter. Beat until light and fluffy. Add confectioners sugar and vanilla; mix again. Spread on cooled crust and decorate with pecan halves.
You will also need a 1 gallon food storage bag (plain, no zip close) and a 6 1/2-cup heart-shaped Jell-O mold or cake pan.
Take chicken and place into 10 or 12-inch baking pan with cover. Season with seasoned salt and garlic (both sides). Add cream of mushroom soup, then cream of chicken soup. Blend lightly. Add mushroom pieces to cover mixture. Then add fried onions. Bake at 375° for 45 minutes or until chicken falls off bone. Serve over rice or egg noodles.
Cut zucchini lengthwise. Pour dressing about 1 1/2-inches high in a lasagna type pan. Put zucchini in skin side up. Let soak for 2 hours. Heat grill on medium. Put zucchini skin side down and cook for 30 minutes or until fork goes through easily. Salt and pepper to taste. Enjoy!
In medium-size bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Pour into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling before serving. Makes 8 servings.
Mix all together well. Form into balls about the walnut size. Place on ungreased cookie sheet and flatten with floured bottom of glass. Bake at 375° until slightly brown at edges.
Layer bottom of pie shell with butterscotch sauce. Mix together pudding mix and cold milk. Fold in Cool Whip and 6 chopped candy bars. Pour in pie shell. Garnish top of pie with last candy bar. Freeze 6 hours before serving.
Shred pears, not too small, or cut small with knife. Cook pears, sugar, pineapple and lemon on medium heat until the juice gets clear looking and boiling. Put into jars and seal.
Mix together thoroughly all ingredients except the squash. Then add squash and bake in 2-quart casserole at 350° for 30 to 35 minutes or until golden brown.
Mix ingredients and put in ice cream freezer. Finish filling with milk. Freeze and enjoy.
Sift flour, sugar, salt, soda and baking powder. Add yeast which has been dissolved in the 1/4 cup lukewarm water; cut in cold butter. Mix with buttermilk. Roll out, cut and bake at 400°.
Heat oven to 275°. Grease jelly roll pans. Mix corn snack and nuts in large bowl. Beat orange juice and egg whites in a small bowl with wire whisk or hand beater until foamy. Mix in remaining ingredients. Stir into corn snack mixture until well coated. Spread in pan. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool and store in airtight container. (Fewer than 200 calories.)
Combine sugar, corn syrup and water; cook to 220°. Add peanuts and butter and cook to 298°, stirring constantly. Remove from heat. Add vanilla and baking soda, stirring thoroughly. Pour onto large, buttered cookie sheet. Let cool. Break into pieces.
Use as many chicken pieces as you will eat. You can skin the chicken or leave it as is. Dip chicken in melted butter. Roll chicken pieces in a mixture of herb seasoned stuffing mix, Parmesan cheese and parsley flakes. Place chicken pieces in greased shallow baking pan. Sprinkle with remaining butter and crumbs. Bake at 375° for 1 hour or until done. Serves 2.
Sift flour, sugar, 1/2 teaspoon cinnamon, baking powder and salt into bowl. Cut butter with pastry blender or two knives until mixture is crumbly. Reserve 1/2 cup crumbs and to this add 1 teaspoon cinnamon, set aside. Dissolve baking soda in buttermilk. Add buttermilk and vanilla to remaining crumb mixture, stirring just enough to moisten (by hand). Spread batter in greased 8-inch square pan. Sprinkle crumb mixture over and bake at 375° for 30 to 35 minutes. Can double recipe and bake in a 9 x 13-inch pan.
In a saucepan, melt the sugar in the vinegar. Add paste, soy sauce, ginger and juice from fruit. Adjust sauce adding more sugar or vinegar to taste. Add meatballs to the sauce and heat to medium high, stirring frequently as the sauce thickens. When thickened, add chunks and cherries, peppers and onions. Stir to coat and turn into chafing dish.
Mix all ingredients together and spread on English muffins. Bake at 400° for 15 minutes. Let cool slightly. Cut in quarters and serve.
Break lettuce and line a 13 x 9-inch Pyrex dish. Mix peas, onion, bell pepper and Sweet 'N Low together. Sprinkle over lettuce and top with mayonnaise, cheese and bacon bits. Let set at least 1 hour before serving.
Mix the two meats together thoroughly; add the remaining ingredients. Place in baking pans that have been greased or spread with Pam. Pour glaze over loaves. Bake 1/2 hour at 325°. Baste with glaze every 10 minutes for another 45 to 60 minutes. Makes 2 nice-sized loaves or ham-meat balls.
Melt butter and pour into pan. Make batter with next 3 ingredients and pour over butter. Add remaining ingredients. Bake at 350° for 45 minutes.
Preheat oven to 400°. Saute zucchini in butter with a very light sprinkling of garlic powder. Layer zucchini, tomatoes, onions and mushrooms in 2-quart casserole. Top with cheese. Bake 15 to 20 minutes.
Cream the butter and sugar. Add pecans, vanilla, water and flour. Mix well. Shape dough in small balls or fingers. Place on greased cookie sheet. Bake in slow oven at 300° to 325° for 15 to 20 minutes. Roll in powdered sugar when cool.
Use loaf of bread that's 2 or 3 days old. Freeze. Cut crust off bread. Cut center into strips about 1/2-inch wide. Lay sticks on cookie sheet (do not stack on top of each other). Break crust up and put in separate pan. Put all bread in oven at 200° until completely dried out (turn occasionally). Take crust and crushed in blender. Add 2 tablespoons sugar. Mix the peanut butter, Crisco oil and 1/2 cup sugar. Dip sticks in mixture. Let extra mixture drip off. Roll in bread crumbs.
Brown the ground beef and peppers. In	large bowl, mix tomato soup, mushroom soup, water, mushrooms, garlic powder, oregano, salt and pepper.
Spread peanut butter between crackers; this will make 33 cookies. Melt the package of almond bark in double boiler. When smooth and creamy, dip the cookies in with thongs and place on wax paper to dry and harden. Can also be used to dip pretzels or make peanut clusters.
Preheat oven to 375°. Mix sugar, syrup and oil. Beat well. Dissolve soda in cold water. Add the rest of the ingredients except the hot water. Blend well. Add hot water. Mixture will be thin, it makes a big batch. Bake for 40 to 50 minutes.
Blend together cream cheese and powdered sugar. Stir in peanut butter and milk. Fold in Cool Whip. Pour into two 9-inch graham cracker pie crusts. Freeze. Then take out and cut and let stand 10 minutes.
Mix mayonnaise, chili sauce, green pepper, onion and lemon juice in a large bowl. Add remaining ingredients; mix lightly. Makes 4 servings.
Combine first 4 ingredients. Add the tomatoes, dressing and the Doritos to the salad just before serving. Makes a large salad.
Beat eggs, add sugar and soft butter. Beat all together, then add corn meal, vinegar, milk and salt. Pour in unbaked pie shell and sprinkle nutmeg on top. Bake in 400° oven for 1 hour or until consistency of Jell-O.
Fry sausage until crumbly and brown; drain well. Add all ingredients except onions; mix well. Stir in 1/2 onions. Pour into 9 x 13-inch baking dish. Refrigerate 8 hours or overnight. Bake at 350° for 45 minutes. Sprinkle with remaining onions and bake 5 minutes longer. Let stand 15 minutes before serving.
Cook beans quickly until tender, not over cooked; add rest of ingredients. Salt and pepper to taste.
Grease a 9 x 5 x 3-inch loaf pan. Beat butter, sugar and egg in a large bowl until fluffy. Combine banana and milk in a bowl. Sift flour, baking powder, soda and salt onto wax paper. Stir into sugar mixture alternately with banana-milk mixture. Stir in nuts. Turn into prepared pan. Bake at 350° for 1 hour or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack 5 minutes. Turn out of pan. Cool completely. (Can be frozen.)
Combine corn and milk. Blend on high speed 30 seconds. Add eggs, paprika, salt and pepper. Blend 15 seconds longer until smooth. In heavy 10-inch skillet, melt butter on moderate heat. When foam subsides, add onions and green pepper. Cook 5 minutes, stirring until soft, not brown. Pour in corn. Reduce heat and simmer uncovered. Stir frequently 5 to7 minutes until thickens somewhat. Stir in cheese. As soon as it melts, remove from heat. Can be wrapped in corn husks; steam like tamales.
Season chicken with salt and pepper. Dredge in flour to coat. Cook chicken in oil in skillet until tender; drain. Arrange pineapple slices on chicken breasts. Melt margarine in saucepan; stir in cornstarch. Add pineapple juice gradually. Cook until thickened, stirring constantly. Pour over chicken. Serves 4.
Mix all ingredients. Drop by teaspoonfuls. Bake at 375° for 10 to 12 minutes.
Wash lentils thoroughly. Put them in a saucepan with the water; cover and cook over low heat 2 hours or until tender. Melt butter in a skillet; add garlic and onion; saute 10 minutes. Put into saucepan with lentils, curry powder, salt, pepper and chicken stock. Cook over low heat 30 minutes. Serves 6. Each serving contains 125 calories.
Mix well. Form balls. Sprinkle with paprika. Chill. Roll in chopped pecans.	Slice and serve as on crackers.
Blend Cool Whip and cream cheese together first. Blend everything else. Put in a dish (clay pot preferred). Refrigerate. Place gummy worms in pot to decorate.
Brown sausage and hamburg; drain off excess grease. Add cubed Velveeta and cook until cheese is melted. Add spices; stir well. Spread on slices of party rye bread. Bake at 350° for 15 minutes.
Peel and wash potatoes; slice and cook until tender. Cream potatoes, sugar, butter and eggs; add vanilla, salt, baking powder, milk and	flour.	Bake in 9-inch pie shell at 325° for about 1 hour.
Grind all vegetables in food chopper; add salt. Let stand 2 hours. Drain and mix with the remaining ingredients. Requires no cooking. Does not have to be sealed. Use in salads with mayonnaise, if desired.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender; drain off fat. Stir in green beans, tomato soup, water, salt and pepper; turn mixture into a 1 1/2-quart casserole dish.
Beat eggs, sugar, salad oil and vanilla. Add zucchini. In a separate bowl, sift the flour, salt, cinnamon and soda. Mix with liquids. Add nuts. Bake in 3 greased 8 x 4 x 2 1/2-inch loaf pans at 325° for 1 hour. Yields 3 loaves. This is good with cream cheese filling.
Put first five ingredients in a large bowl. Mix flour and baking powder over these ingredients and mix well. Pour condensed milk over these and mix well. Drop by spoonfuls on lightly greased cookie sheet. Bake at 350° for 20 minutes or until lightly browned.
Beat eggs with salt and pepper in a medium bowl. Beat in Ricotta cheese and parsley. Melt 2 tablespoons butter with oil in a heavy 8 or 10-inch skillet. When butter foams, add onion. Saute over medium heat until pale yellow. Remove onion with a slotted spoon. Stir into egg mixture.
Mix all ingredients. Line two loaf pans with wax paper. Bake in a 400° oven until brown.
Cut each crescent roll triangle into 2 to 3 pieces. Cut and peel apple into 8 pieces. Roll pieces in cinnamon and sugar mixture. Wrap pieces with crescent rolls. Bake at 350° for 15 to 18 minutes (or as specifies on roll package).
Soften gelatin in liquid until dissolved. Mix in lemon juice, peaches, sugar, extract and herbs. Chill until thick but not set. Fold in whipped topping and pour into a one quart mold or six individual molds. Chill until set.
Put all ingredients in a bowl. Beat with a mixer until creamy. Spread on all sides of 1-inch cubes of bread. Sprinkle with more paprika and bake 12 to 15 minutes at 350°.
Beat eggs and add sugar, shortening, nutmeg and salt. Add baking soda to 3 cups of the flour and add to mixture. Add remaining 2 cups flour alternately with buttermilk. Mix well. Roll out and cut. Bake for 10 to 12 minutes at 450°.
In nonstick skillet, heat 1 teaspoon margarine until bubbly. Add mushrooms, onion, vermouth or water, garlic, salt and pepper. Saute until onion is tender. Remove from heat and stir in rice. Place chicken breasts, skin side down, and spread half of rice mixture onto each. Fold long sides over then roll breast from short end to enclose filling. Secure with wooden toothpick. Preheat oven to 350°. Melt remaining margarine. Roll each stuffed breast in margarine then in bread crumbs coating all sides. Spray baking dish with nonstick cooking spray. Transfer chicken rolls to dish and bake for 20 to 25 minutes. Remove toothpicks before serving. Contains 310 calories per serving, 7 g. fat. Yield: 2 servings per recipe.
Mix together all ingredients. Drop on cookie sheet dusted with flour. Bake at 350° for about 8 minutes. These may be rolled out to cut into Christmas shapes and decorated with icing and sprinkles.
Brown ground beef with chopped onion. Pour off fat. Blend pizza sauce, garlic salt and oregano with the browned ground beef. Put mixture in a greased 9 x 12-inch pan (or a jelly roll pan). Sprinkle with grated Mozzarella cheese. In a small bowl mix the eggs, milk, oil, salt and flour. Pour mixture over the meat and sprinkle with Parmesan cheese. Bake in a 350° oven for 35 to 40 minutes. Makes 8 to 10 servings. Mushrooms, bell peppers, sausage or Canadian bacon may be added with the Mozzarella cheese.
Mix flour, baking powder, pepper, milk and oleo. Pour over remaining ingredients. Bake at 350° until brown.
Wash potatoes and wrap in foil and bake until very tender. While potatoes are baking, saute seasonings in butter. Add seasoned shrimp (and crabmeat) and cook about 10 minutes longer. Add cheese and melt. Scoop out potatoes while they are hot and mash thoroughly. Add shrimp mixture and mix well. Add milk to get the desired consistency. Season to taste. Stuff potato mixture back into shells and top with grated cheese. Bake before serving at 350 degrees until hot. These may be frozen before baking.
Thoroughly cream butter and sugar. Add egg yolks one at a time and mix well after each egg. Add baking soda to 1/2 cup buttermilk and mix well. Add to creamed butter, sugar and eggs. Add flour and rest of buttermilk alternately. Add vanilla extract and then fold into stiffly beaten egg whites. Bake at 325° for 1 1/2 hours or until done.
In small mixing bowl, beat cream cheese, deviled ham, Worcestershire sauce and cayenne pepper until smooth. Stir in green pepper. Cover and refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables.
In a medium-sized bowl, beat egg yolks with electric beater for about 5 minutes or until thick and lemon colored. Add condensed milk, lime zest, lime juice, and food color; beat until smooth. Turn into baked pie shell, spreading evenly. (Filling will be soft.)
Melt peanut butter and morsels over low heat and pour over Chinese noodles (2-5 oz. cans), Cornflakes or pretzels.
Mix ingredients together, except chopped nuts. Roll balls in nuts. Allow to set for several hours.
Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer half meat mixture, top with half chips, then cheese. Repeat meat, chips and cheese layer. Use 2-quart casserole. Bake 20 minutes at 350°. Top with shredded lettuce and chopped tomatoes, if desired. May use 2 cups cooked chicken, instead of beef.
Mix by hand butter and sugar; add flour. Mix very good by hand. Butter the pan lightly (9 x 13-inch). Press dough in pan. Prick it with a fork. Bake at 325° for 1/2 hour or until done. Cut right away. Let cool.
Mix all ingredients together. Bake at 400 degrees for 20 - 25 minutes in greased muffin pan.
In a small bowl, combine 1/2 cup flour and salad dressing to make a paste. Spread mixture all over chicken pieces to coat. Cover; refrigerate overnight.
Combine lentils, water and bay leaf in a large saucepan. Bring to a boil, lower heat, cover and simmer 30 minutes. Drain. Put lentils in 13 x 9 x 2-inch baking dish.
Mix together first 5 ingredients, then add 4 cups flour. Mix well and add the rest of the flour. It's best if not too stiff. Leave a little sticky.
Heat oven to 450°. Mix ground beef, hard-cooked eggs, 1/4 cup onion, parsley, cinnamon, 1 teaspoon salt and pepper. Shape mixture into 1 inch balls; place in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Bake 8 to 12 minutes or until meatballs are brown.
Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator until ready to use. Makes 1 1/2 cups or equal to 1 can.
For crockery cooking be sure to slice vegetables thin in all crock-pot recipes unless otherwise instructed. Meat cooks faster than veggies in a crock-pot. Always put veggie on bottom and meat on top.
Grease a 9 x 13-inch pan. Spread croutons in pan. Brown sausage; spread over croutons. Mix soup, milk and eggs. Pour over sausage and croutons. Cover and refrigerate overnight. Let set for 30 minutes before baking for 1 hour at 350°. Sprinkle cheese on top; bake until cheese melts.
Bring to a boil. Add cucumbers and boil about 3 minutes. Pack pickles solidly into clean jars. Add 1 tsp. salt and 1/2 onion sliced to each qt. Cover with boiling syrup and seal at once.
Blend all ingredients and store in an airtight container. Use 1/2 cup of mix per mug and add hot water.
Mix all ingredients well, except chipped beef. Chop it fine into small pieces. Fold in. Will shape into ball easier after being in refrigerator for awhile.
Mix all together except chocolate chips. Pour into a pan and sprinkle chocolate chips on top. Bake at 400° for 30 minutes or until done.
Cream together sugars and cream cheese. Add vanilla. Crush peanuts and mix in.
Use equal amounts of ham and cheese. Combine first 5 ingredients in a mixing bowl; beat until well blended. Spread mixture on cut surfaces of rolls. Add ham and cheese slices. Wrap in foil. Bake at 350° for 10 to 15 minutes or until cheese is melted. Makes 12 sandwiches.
Mix all ingredients together, forming into a ball. Can be chilled overnight to blend flavors. This recipe is easily doubled or more to make a larger batch.
Mix well spinach, mushroom soup, cream cheese and onions. Pour into a baking dish. Top with crushed crackers mixed with oleo. Bake at 300° for 20 to 30 minutes.
Mix the children with the dogs and cats, then empty into the field, stirring continuously. Sprinkle the field with the flowers. Pour the brook gently over the pebbles. Cover all with the deep blue sky and bake in the hot sun. When the children are well browned, they may be removed. You will now find that they are ready to be set in a bath tub to cool.
Prepare cake mix as directed on box. Grease and flour oblong cake pan. Cover bottom with pecans. Pour cake mix over pecans. Mix last 3 ingredients together and spoon over cake mix.
Beat eggs; add sugar, salt and scalded milk slowly. Pour into pie crust. Bake in moderate oven 25 to 30 minutes. The custard is done when a knife put in center comes out clean.
Mix dry ingredients together in a large bowl; cut in margarine until mixture resembles coarse cornmeal. Add milk, stir quickly and briefly with fork. Add more milk or flour, if needed. Knead lightly on floured board. Roll or pat gently to 1-inch thickness. Cut into biscuits. Place on biscuit pan so edges are just touching. Bake at 450° for 12 to 15 minutes.
Saute celery in butter until tender; add drained corn (keep 2 tablespoons of liquid) and heat until warmed through. Combine mayonnaise, sour cream and reserved corn liquid and fold into corn mixture. Place turkey in greased 1 1/2-quart casserole dish and top with corn mixture. Sprinkle with parsley. Bake 15 minutes in 350°.
Brown ground beef with onions and green pepper. Mix in corn, mushrooms, pimentos, soups and egg noodles. Layer in casserole dish with cheese slices. Bake at 350° for 20 minutes until hot and cheese is melted. Serves 4 to 5.
Brown meat; add rest of the ingredients. Bake in covered and greased casserole for 1 1/2 hours at 350°.
Coat pork chops in lemon pepper. Brown. Reduce heat. Mix Port wine and water. Pour over meat. Simmer 30 minutes or until liquid reduces. (Turn twice while cooking.)
Heat oil in skillet. Drop in vegetables; stir well. Cover tightly. Steam 5 minutes on medium heat, stirring several times. Season with salt and pepper. Serve immediately. Serves four.
Cook rice according to package directions. Line bottom of baking dish with rice. Prepare broccoli according to package directions; place on top of rice. Pour 1/3 soup and mayonnaise over rice and broccoli. Layer chicken on top of this and top with the remainder of soup and mayonnaise mixture. Sprinkle cheese over this and then top with crushed crackers. Bake at 350° for 30 to 45 minutes.
Mix all together. Grease either a Bundt pan or angel food cake pan with margarine or butter. Mix 1 teaspoon of cinnamon and 2 teaspoons of sugar. Splash over greased pan. Pour in cake batter. Bake at 350° for 45 minutes. Remove from pan when cooled.
Crush Oreos and mix with margarine in bottom of pan (11 x 9). Save 1/2 cup of Oreos for garnish. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread on top of Oreos. Mix condensed milk and regular milk to make 3 cups. Add to pudding mix and beat until thick. Pour over cream cheese mix. Spread remaining Cool Whip on top and garnish with Oreos.