HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and beat until thick milk, pudding and Dream Whip mix. Pour pie filling into baked crust. Spread pudding mixture over cherries. Chill 2 hours before serving.
Combine water and yeast in large bowl. Add salt, sugar, honey and one melted stick of margarine. Sift and stir in enough flour to make a very stiff dough. Let rise in a greased covered dish until double in bulk. Then work down on a well floured surface. Knead well and shape into buns. Place into 2 large bread pans, greased with margarine, and top buns with remaining margarine. Let rise again until double in size. Bake at 350° about 20 minutes.
Place all ingredients in blender and fill blender with crushed ice. Blend until desired consistency. Pour into margarita glasses that have been coated around the rim with lemon/lime juice and dipped in salt.
Cook in frying pan, the celery and onions in water and liquid from mushrooms. Add the cooked meat (leftover roast is best), the mushrooms, and bouillon cubes. Simmer 15 minutes and serve over cooked rice. Add 1 can of noodles on top.
Brown sausage in skillet. Pour off drippings. Reduce heat. Add pepper, onion, tomatoes, macaroni and seasonings. Cover and simmer 25 minutes. Uncover and simmer 10 minutes longer. Spoon into a lightly greased 1-quart casserole. Sprinkle with cheese. Place under broiler until cheese melts. Yields 2 servings.
Cook bacon until crisp. Remove bacon from skillet; drain. Add onions; cook until tender. Add cooked potatoes, hard-cooked eggs and parsley. Heat thoroughly, stirring occasionally. Remove from heat. Add combined bacon, mayonnaise, salt and pepper. Serve hot. Yield: 6 servings.
Bake sugar cookie dough in a cookie pan as per directions for 10 minutes; allow to cool. Blend cream cheese, sugar and lemon juice until smooth; spread over cool cookie cake. Arrange fruits in decorative pattern. Chill and serve.
Combine brown sugar, cornstarch, salt and pineapple with its juice in heavy saucepan. Heat, stirring constantly, until mixture thickens. Add beets, margarine and lemon juice coating beets with pineapple mixture.
Heat oven to 400. Drain oysters well. Combine crumbs, pepper, and butter. Sprinkle 1/3 of mixture in well greased baking dish. Cover with 1/2 of oysters, and another layer of crumbs and the rest of oysters. Pour milk over all - put balance of crumbs over all. Bake 25 minutes.
Combine dry ingredients. Combine eggs, milk and oil. Mix with dry ingredients. Bake in a greased pan at 450° for 12 to 15 minutes. May be baked in muffin pan or regular pan.
Quarter biscuits; roll and dust each piece with a sugar and cinnamon mixture. Layer biscuits in a Bundt pan or in an angel food cake pan. Melt butter, sugar and cinnamon on stove until it bubbles; pour mixture over layered biscuit quarters. Bake at 350° to 375° for 45 to 50 minutes. Glaze with a milk-powdered sugar mixture.
Bring carcass to a boil in large pot; then simmer for 2 hours. Take carcass out of water and remove meat. Return meat to pot and add remaining ingredients. Simmer 1 hour. Yields 5 quarts.
Mash cream cheese and add all other; adjust to taste. Serve with crackers or veggie dippers. Nice for the holidays.
Preheat oven to 350°. Beat first 2 ingredients; gradually add both sugars. Beat until fluffy. Add eggs one at a time, beating well. Add dry ingredients and mix well. Stir in chips and vanilla. Spread in a 9-inch square buttered pan. Bake for 30 to 35 minutes. Cool in pan on rack. Cut into 2 1/4-inch squares. Makes 16.
Melt butter; add all other ingredients. Use cooking no-stick spray on cookie sheet and drop by teaspoons onto cookie sheets and bake at 350° for 10 minutes.
Place cereals in large bowl; set aside. In 1 quart microwavesafe bowl, combine chocolate pieces, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after one minute; stir in vanilla. Pour over cereals, stirring until all pieces are evenly coated. Place cereal mixture and sugar in large paper or plastic bag; shake until all pieces are well coated. Spread on waxed paper to cool. Store in airtight container.
Fry meat lightly in 2 tablespoons hot oil. Add mushrooms, rice, onion and soy sauce. Fry over low heat 10 minutes. Add egg. Cook and stir 5 more minutes.
Cut meat into small pieces and mix all ingredients in an 8 x 12-inch casserole dish. Bake uncovered at 325° for 1 1/2 hours. Serve over noodles or rice.
Mix juice, pectin, butter and water in a large pot. Stir constantly over high heat, bringing it to a full boil. Add sugar all at once, stirring to dissolve. Bring to a full boil again and let boil for 1 minute, stirring constantly. Pour into jars, seal and turn upside down for 5 minutes. Turn right side up and let cool.
Cook pasta according to package directions. Heat oil; saute onion and garlic for 1 minute. Add remaining ingredients. Simmer uncovered for 20 minutes. Serve over your favorite pasta.
Mix well and serve with raw cauliflower, broccoli, carrot sticks or as a dip with chips.
Cream oleo and sugar together. Add eggs, pumpkin and water; beat. Stir in dry ingredients and then add the nuts and raisins. Bake in greased bread pans at 350° for 65 to 75 minutes. They are done when a wooden toothpick tests clean. Makes 2 loaves.
Heat oven to 425°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into ungreased baking pan, 9 x 9 x 2-inches. Dot with butter. Unfold pastry over fruit; fold edges under just inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust. Best served warm. Makes 9 servings.
Add soy sauce, lemon juice and onion soup mix to beef, salt and pepper. Layer in buttered casserole with potatoes. Cover with mushroom soup. Bake at 350° for 35 to 45 minutes until potatoes are tender. Top may be sprinkled with some grated cheese about 5 minutes before removing from oven.
Grind cooked macaroni in grinder or food processor. Mix together all ingredients except cream and paprika. Whip the cream and fold in. Place in greased 9 x 13-inch baking dish. Sprinkle with paprika. Set in another pan containing hot water. Bake at 350° for 1 hour or until set. Cut in squares. Serve with sauce.
Grease a 14 x 2-inch pizza pan. On flour-dusted board, roll dough to a 16-inch circle. Press into bottom and 1 1/2 inches up the sides of pan. Sprinkle 3 cups cheese on crust. Crumble sausage over cheese.
Cook cranberries per package directions using the juice, syrup, fresh cranberries and orange zest. Stir in pecans, if desired, at end.
Cream together sugars, shortening, eggs and vanilla. Mix in flour, baking soda, salt and nuts. Shape 1 level tablespoon dough into balls; place on ungreased pan. Flatten with bottom of greased glass dipped in sugar. Bake at 375° for 8 to 10 minutes.
Cook sausage in large skillet until no longer pink, breaking up with fork as you cook. (about 8-10 minutes) Drain off fat and spoon sausage into large bowl and cool completely. Add cheese, biscuit mix and water. Mix with a fork until blended. Roll into 1 inch balls and place on a baking sheet 2 inches apart. Bake at 400° for 12-15 minutes, or until puffed and brown. Remove from baking sheet and cool completely. Makes 120 puffs.
Put margarine, oil and water in saucepan; bring to a boil. Mix in sugar, flour and cocoa. Mix in rest of ingredients. Put in ungreased pan and bake at 350° for 35 to 45 minutes.
Sift flour, baking powder, baking soda and salt. Cut into oleo. Add buttermilk. Stir to mix well. Knead 1/2 minute. Roll or pat out to 1/2 inch thick. Cut biscuits. Place on greased cookie sheet. Prick tops with fork. Brush with buttermilk. Bake at 450 degree for 10-12 minutes.
Spray a 9 x 13 baking dish with cooking spray. Place the Tater Tots in the pan in a single layer. Add milk. Sprinkle on garlic and onion salt. Slice butter into pats and place on top. Then slice the Velveeta and place on top of that. Bake for 45 minutes at 425°. Remove and stir. Place back in the oven for an additional 15 minutes. Enjoy.
In a food processor, combine butter, cream cheese and superfine sugar. Process until well blended. Add cake flour and salt. Process until dough forms a ball around the blades. Wrap in waxed paper and refrigerate 1 hour until firm. Heat oven to 350°. In a small bowl, combine walnuts, chocolate, sugar and cinnamon. Mix well.
In large bowl with electric mixer at medium speed, cream butter until light. Gradually add 2 cups 4x sugar, beating at low speed. Beat in egg yolks and brandy. Stir in flour with salt and baking powder; gradually beat into mixture. Blend in vanilla; knead dough until smooth. Using about 1 tablespoon dough, roll into ball shapes. Place cookies on lightly greased cookie sheets. Bake in preheated 375° oven for about 20 minutes. Cookies will be pale golden. Roll in remaining 1 cup 4x sugar while warm. Makes 7 dozen.
Boil brown sugar and water for a few minutes. Mix and pour other ingredients into a greased 9 x 13-inch pan. Pour the hot syrup mixture on top. Bake in a 350° oven for approximately 30 minutes. Serve with whipped cream or ice cream. Yum-yum.
Combine sugar, water, cornstarch and corn syrup. Cook until clear. Add salt,	jello and a few drops of red food coloring. Cool; add	strawberries. Fill baked pie shell and top with whipped cream. If frozen berries are used, drain the juice and use instead of water. Graham cracker crust may be used if desired.
Place raisins in pot and cover with water. In a medium bowl, place egg yolks and sugar and cream together. Add flavorings, cinnamon, nutmeg and mix. Bring raisin mixture to low boil and gently add in creamed mixture. Mix cornstarch with a little of raisin liquid and gently stir into raisin mixture. Heat until thickened to medium consistency. Pour into prepared pie crust. Top with remaining crust and bake at 350° for 30 minutes or until golden brown.
Put rinsed asparagus no more than 2 layers deep in a buttered casserole dish. Dot with butter or margarine. Sprinkle with salt and pepper. Cover tightly with aluminum foil and bake at 300° for 30 minutes.
After chicken is cleaned and dressed, cut it into serving portions. Flour lightly and saute in butter along with chopped onions. When chicken is nicely browned, add okra, tomatoes, parsley and water. Cook very slowly until chicken is tender and okra well cooked, 2 1/2 hours. Add water as required during the slow cooking process. Season to taste with salt and pepper. If thin soup is preferred, increase the amount of water.
Combine cream cheese, sour cream, chili powder, cumin and red pepper in large bowl; mix until well blended. Stir in salsa. Spread onto 10-inch serving platter lined with lettuce. Top with cheeses, tomatoes, green onions and olives. Serve with chips.
Squeeze lemons and stir in milk. Pour into pie crust. Sprinkle graham cracker crumbs on top or you may use vanilla wafers on top, if desired. Refrigerate for firmness.
Stir flours, sugar, baking soda and salt. In another bowl, beat egg, then add milk and margarine. Combine with flour mixture. Stir until blended, but still lumpy. Spray griddle.
Mix ingredients all together and marinate for 24 hours. Broil until cooked (it doesn't take very long). Serve with rice.
Brown beef, onion, and garlic in butter. Add seasoning, olives, and tomato sauce. In a 2 quart casserole dish, alternate layers of corn chips, meat sauce, and 1 1/2 c. cheese. Top with remaining 1/2 c. cheese. Add 2/3 c. water. Bake at 400 degrees for 20 minutes or longer if cheese has not melted. Serve with salad.
Dip chicken pieces into mixture of eggs and orange juice, then into mixture of bread crumbs, salt, paprika and shredded peel. Melt butter in large shallow baking pan in 400° oven. Remove pan from oven. Turn chicken in butter to coat. Arrange skin side down (don't crowd). Bake 30 minutes. Yumm! Serves 6.
Mix cream cheese and taco sauce until smooth. Spread in bottom of oblong casserole or 9 x 13-inch pan. Top with lettuce, onion, cheese and tomatoes.
Combine chilled ingredients in a punch bowl or large pitcher. Garnish with lemon slices and mint. Serves 14.
Sprinkle steaks with lemon pepper seasoning. Coat a large, nonstick skillet with cooking spray. Add margarine. Place over medium-high heat until margarine melts. Add steaks and cook 5 minutes on each side or until desired degree of doneness. Transfer to a platter. Keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Bring to a boil, stirring constantly. Pour over steaks. Garnish with lemon twists, as desired. Makes 6 servings (179 calories; 8.2 grams of fat).
Baking Temperature: 350°. Baking Time: 1 to 2 hours.
Brown meat in onion and garlic. Drain. Melt Velveeta in microwave-safe bowl in microwave with salsa approximately 2 1/2 minutes. Stir to blend. Add ground meat. Cover and heat on High 2 to 3 minutes. Stir and cover again and heat again 1 to 2 minutes. Stir and cover again and heat again 1 to 2 minutes. Serve with tortilla chips.
Mix all ingredients together and spread in ungreased 8-inch square pan. Bake at 350° for 30 minutes. Cut into squares and serve.
Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomato sauce and water; bring to boil. Break spaghetti; sprinkle in a little at a time, stirring into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with cheese. Makes 3 to 4 servings.
Combine salt, flour, baking powder, baking soda and cinnamon. Beat eggs and add sugar gradually. Add remaining ingredients and blend. Spread in a greased 10 1/2 x 15 1/2-inch cookie sheet or two 9 x 9-inch pans. Bake at 350° for 30 to 40 minutes. When cool, frost with Orange Cream Cheese Frosting and cut into bars.
Mix sugar and cream. Bring to a boil and boil 15 minutes. Take off stove and add butter, peanut butter, marshmallow cream and vanilla flavoring. Mix well. Pour into a buttered dish and refrigerate.
Cook onions in Wesson oil until soft. Add remaining ingredients. Simmer 15 minutes. Enough sauce for basting and serving 2 chickens.
Saute onion, celery and margarine until tender. Add soup, chicken (chopped) and seasoning. Boil noodles in salt water or chicken broth; drain. Add noodles to mixture. Pour mixture into greased pan; sprinkle with grated cheese. Cook at 350° for 20 minutes.
Sweeten berries or fruit to taste and place in a 7 x 11-inch baking pan. Preheat oven to 350°. Combine brown sugar and oil in a medium bowl; stir in flour, baking powder and baking soda. Mix well with a fork or pastry blender. Spoon mixture evenly over fruit.	Dot with butter or margarine cut into small pieces. Arrange walnut or pecan pieces on top. Bake	for 40 minutes. Cool slightly before serving. Top with whipped topping. Serves 6 to 8.
Preheat oven to 450°F (230°C). Combine Quick Mix and milk or water in a medium bowl. Blend. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter. Place about 2 inches apart on unbuttered baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large biscuits.
Cook noodles according to package directions; drain. Add tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat. Add cheese; stir until dissolved. Add soup mixture to noodle mixture. Put into 1 1/2-quart casserole. Bake at 425° for 20 minutes. Serves 6.
Melt butter and Velveeta in milk. Place hash browns in greased baking dish. Pour cheese mixture over hash browns. Bake at 350° for 1 hour.
Cream butter and soften cream cheese. Add flour; mix well. Divide into 24 balls and press into miniature muffin tins.
Mix first 3 ingredients and set aside for top. Mix remaining 3 ingredients. Pour into pie shell. Add dry mixture on top and bake.
Mix all ingredients. Slowly bring to a boil. Boil for 2 minutes.
Combine above ingredients. Place in 2-pound loaf pan and bake at 350° for 1 hour.
Mix oil and flour to make a roux. Add celery, onions and garlic and cook until onions are clear. Add broth, clams and potatoes. Cook until all vegetables are tender.
Cream butter. Add sugar gradually. Blend in egg and vanilla. Stir in dry ingredients. Add nuts, cherries, chocolate and coconut. Spread in greased 13 x 9-inch pan. Bake at 375° for 25 minutes.
Boil potatoes in water with 1/2 teaspoon salt. Saute bacon; add onions and saute until tender; drain grease. Mix in 3 tablespoons flour and add the milk. Add potatoes and clams, salt and pepper to taste. Heat, but do not boil.
Cut wieners into bite-size pieces. Place wieners, jelly and mustard into crock-pot. Slow cook 4 to 6 hours. Serve as finger foods (with toothpicks) or serve as main dish over bed of rice or noodles. Recipe may be doubled or tripled for large parties or family dinners.
Stir all together except eggplant. Drain eggplant and add to mixture. Put in greased glass dish and top with grated cheese. Bake at 350° for 30 minutes.
Preheat oven to 375°. Cook macaroni as package label directs; drain. Meanwhile, melt butter, salt and pepper until smooth. Remove from stove. Stir in flour and return to heat. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat. Stir in Velveeta cheese and the macaroni. Pour into a 1 1/2-quart shallow casserole. Sprinkle with Cheddar cheese over top. Bake 15 minutes, or until cheese is golden brown.
Cream butter and sugar. Beat eggs well and add to creamed mixture. Add molasses. Combine flour, salt, soda and spices. Add to creamed mixture. Batter will be thick. Add 1 cup hot water. Do not add extra flour. Batter will be thin. Pour into greased cake pan. Bake at moderate heat for 45 minutes.
Brown meat; drain fat. Add garlic, parsley flakes, basil, salt, tomatoes and tomato paste. Simmer, covered, for 1 hour. Cook noodles in salted water. Mix cottage cheese, eggs, salt, pepper, parsley flakes and cheese. Grease a 12 x 9 x 2-inch pan. Spread half the noodles on bottom of pan; cover with half the cottage cheese mixture and cover this with half the Mozzarella cheese. Repeat these layers. Bake 45 to 60 minutes at 375°. Let stand 10 minutes before cutting. This recipe can be prepared, divided and put in smaller pans to freeze for later use.
Mix first 3 ingredients. Refrigerate for 15 minutes. Place teaspoon of mixture into powdered sugar and roll into ball. Place on cookie sheet sprayed with Pam and bake 10 minutes at 350°.
Break cauliflower into florets. Place in a bowl and sprinkle with salt. Cover and let stand 2 hours. After 2 hours, rinse cauliflower and dry well.
In a large saucepan combine potatoes, 1/4 pound process cheese spread and margarine; stir over low heat until cheese is melted. Add 2 tablespoons bacon, 2 tablespoons onions, salad dressing, sour cream, pimento and pepper; mix well. Spoon into a 1 1/2 quart casserole. Top with remaining cheese spread, bacon and onions.	Sprinkle with	paprika. Bake	at 350° for 20 to 25 minutes or until thoroughly heated.
Mix ingredients with a spoon (dry ingredients first) and bake in greased and floured tube pan. (I used a Bundt pan and like it much better, the cake took less time to cook.) Bake at 300° for 1 hour in regular tube pan (mine required an additional 20 minutes). Stick a wooden toothpick in cake to test it. If toothpick is clean, it's done. Don't overcook. You want it to be good and moist.
Heat oven to 375°. Beat egg, water, butter, shortening, sugar and about half of dry cake mix until smooth. Stir in remaining cake mix, the oats, chocolate chips and nuts. Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet. Bake 10 to 12 minutes. Cool slightly before removing from baking sheet. Makes about 6 dozen cookies.
Brown chicken in oil. Add onion and garlic; cook until transparent. Discard oil. Sprinkle 3 tablespoons paprika on chicken to coat. Sprinkle flour on top and stir. Add chicken stock, salt and pepper to taste. Cook slowly until chicken is very tender. Add sour cream last 5 minutes only to heat. Do not boil. Gravy will be thin. Serve with boiled potatoes or parslied noodles.
Combine flour, brown sugar and butter. Mix at medium speed, scraping sides of bowl often, 2 to 3 minutes, until particles are fine. Pat firmly into ungreased 9 x 13-inch baking pan. Place pecan halves evenly over unbaked crust.
Melt butter in saute pan and brown chicken breasts on both sides. Remove chicken and put in square baking dish. Put mushrooms and artichoke hearts in saute pan and cook for 5 minutes. Sprinkle flour over mushrooms and artichokes. Add chicken broth, sherry and tarragon. Stir and let bubble until it thickens a bit. Pour over chicken and cook for 30 minutes in preheated 350° oven.
Add onion and frozen broccoli to melted margarine. Heat slowly until broccoli is thawed and then drain. Cook rice according to directions. Mix rice, Cheez Whiz and soup. Place in casserole dish alternately with broccoli, beginning and ending with rice mixture. Bake for 30 minutes at 350°.
Layer in large salad bowl in the order listed, first five items. Then cover completely with Hellmann's. Then sprinkle Hellmann's with the cheese.
Skin cooled chicken and roll in flour. Fry in butter in electric skillet until light brown (low heat); remove chicken and set aside.
Mix ingredients together; form into cakes. Fry in hot grease in frying pan. Drain on paper towels, then remove to serving plate.
Mix together all ingredients except for the soup and cheese. Put in a 13 x 9 x 2-inch pan. Before baking, spread cream of mushroom soup on top. Bake at 300° for 1 hour. Sprinkle with grated cheese, then bake 10 minutes more. This can be made the day before and refrigerated overnight.
Combine and divide into muffin cups. Bake 15 to 20 minutes at 450°.
Chop fruit cocktail fine. Mix cream cheese, pudding and juice. Add fruit and mix well. Shape into a ball and roll in almonds. Chill. Serve with Waverly crackers.
Preheat oven to 350°. Heat corn and milk; gradually stir in egg. Add all remaining ingredients; mix well. Pour into greased casserole dish. Sprinkle buttered cracker crumbs over top. Bake for 20 minutes. Serves 6.
Cream margarine and sugar. Blend eggs into margarine mixture, one at a time. In a separate bowl, sift dry ingredients together and mix with vanilla. Add egg mixture. Fold in apples. Turn mixture into a 12 x 8 x 2-inch casserole dish. Bake at 375° for 45 minutes.
Cook celery, onions and pepper in 2 tablespoons oil or margarine until clear. Add beef cubes. Cook several minutes. Stir in soups, water, salt, soy sauce and Tabasco. Pour in baking dish. Bake 30 minutes at 325°. Serve over rice or creamed potatoes.
Heat an 8-inch ovenproof iron skillet in a 425° oven. After 20 minutes, pour in the oil. Meanwhile, stir together all the other ingredients. Scrape into the heated pan. Do not stir; pat into an even layer.
Beat eggs until light and thick. Slowly add sugar and beat with a spoon for 5 minutes. Sift flour, salt and baking powder. Fold into eggs and sugar. Mix all at one time, quickly. Melt butter in hot milk and add all at once. The folding in of flour and milk should take 60 seconds! Bake in 7-inch square pan in 375° oven for 25 to 30 minutes.
Blend dry ingredients. Then add all ingredients together. Bake in 9 x 13-inch dish or 2 round pans. Bake at 350° for 30 to 40 minutes.
First, boil the chicken breasts until cooked. Then cut into small chunks. Boil rice as directed. While cooking rice, cook stuffing as directed on stove top. Mix chicken with cream of chicken soup, then add rice. Stir well. Spray casserole pan with Pam cooking spray. Spread mixture in the casserole pan. Spread stuffing over chicken and rice. Bake at 350° for 20 minutes or until stuffing browns.
Stir cheese soup and milk together until smooth. In buttered 1 1/2-quart casserole dish arrange alternate layers of potatoes, onions and soup. Dot top with butter. Sprinkle with paprika. Bake at 350°, covered, for 1 hour, then uncover and bake 15 minutes more.
Blend sugar and syrup with water in saucepan. Cook until a hard boil. Pour over egg whites gradually, beating constantly. Continue beating until mixture holds its shape when dropped from spoon. Drop by teaspoonfuls onto waxed paper or pour into well buttered pan. Cool; cut in squares.