HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Bake in greased glass baking dish for 20 to 30 minutes at 350° or until bubbly and golden brown. Best served with dip size Fritos.
Mix all ingredients and pour into greased loaf pans. Bake at 350° for 50 minutes.
Arrange in layers as listed. Spread mayonnaise over top and seal to edge of bowl. Sprinkle sugar over mayonnaise. Let stand 8 hours. Before serving, toss and mix mayonnaise. Top with bacon, eggs and sprinkle with cheese. Serves 12 to 14.
Combine all ingredients and heat until butter melts. Pour into spray bottle. Spray on pork chops or pork patties as they are being grilled or broiled. This is the official Mid-Ohio Chemical recipe.
Mix together the cream cheese, 1 tablespoon milk and Equal with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread in bottom of pie shell. Place 2 cups milk in mixing bowl. Add pudding mix; beat with wire whisk until smooth. Add the remaining Cool Whip, salt and lemon extract; stir until well blended. Let stand about 3 minutes. Spread over cream cheese layer; refrigerate 2 hours or overnight. Garnish with Cool Whip when served.
Mix Jell-O, cornstarch and sugar and then add cold water. Mix well and cook over medium heat. Keep stirring until thickened and clear. This is the glaze. Cool until lukewarm and pour 1/2 into cooked pie crust. Add sliced strawberries and pour remaining 1/2 glaze on top. Refrigerate until ready to eat.
Pan broil the broccoli, cauliflower, carrots and celery. Lightly saute in 1/4 pound butter (oleo) all vegetables, adding zucchini. Season to taste. Allow to cool to room temperature. Add cottage cheese, Feta and chicken pieces. Blend carefully. Season to taste.
Mix pudding with milk. Beat in Cool Whip. Spread a layer of graham crackers on bottom of 13 x 9-inch dish, a layer of pudding, a layer of graham crackers and ending with graham crackers on top.
Mix together shape in loaf pan. Put melted butter on top to help brown. Bake 350 for about 1 hour. Can be made into patties- roll in cracker crumbs, fry in hot shortening. Just enough to keep them from sticking.
Beat all ingredients with a wire whisk or hand beater until smooth. Makes about 18 (4-inch) pancakes.
Place in small saucepan the first three ingredients and bring to a boil. Pour over combined sugar and flour. Add slightly beaten eggs, soda, cinnamon, vanilla and buttermilk. Bake in oblong pan 9 x 13-inch at 400° for 20 to 25 minutes.
Drain peaches and line peaches in crust. Mix sugar, eggs, butter, flour and salt. Pour over peaches. Bake at 400° for 15 minutes, then at 350° for 45 minutes.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add yogurt, poppy seed, orange juice and peel and vanilla. Stir in flour, baking powder, soda and salt. Mix well. Pour batter into floured 1-quart mold. Bake at 350° for 45 minutes. Let cool completely, then dust with powdered sugar and sprinkle with poppy seed.
Mix dry ingredients, oil, eggs and water. Beat 2 minutes. Stir in chips with spoon. Place in greased and floured Bundt pan. Bake 1 hour at 325°. Cool in pan 20 minutes. Turn out. Cool completely. Use favorite icing or sprinkle with powdered sugar.
Mix jello (dry) and sugar; pour over rhubarb that is in baking dish. Sprinkle dry cake mix over mixture. Pour water over cake mix. Dot with butter. Bake at 350° for 1 hour.
Combine dates, granulated sugar and water in saucepan and cook over low heat until thick, about 10 minutes. Add nuts and cool.
Preheat oven to 350°. In small bowl, combine chocolate crumbs and sugar. In small saucepan, melt 1/2 cup butter over low heat. Stir into crumbs until well blended. Press into bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
Combine granulated sugar and packed brown sugar, corn syrup, light cream, butter, milk, coffee and salt in a large heavy saucepan. Cook over moderate heat, stirring often, until sugars dissolve and butter melts. Lower heat. Cook, stirring occasionally, until candy reaches 240° on a candy thermometer. Continue cooking, stirring constantly so mixture doesn't burn, until candy reaches 246° (a bit dropped in cold water will form a firm ball). Remove from heat immediately; let stand 2 minutes. Stir in vanilla.
Spray 3-quart casserole dish with Pam. Put layer of potatoes, beans, onions, hamburger (do not cook) and repeat layers. Mix one can water with tomato soup and bake at 400° for 1 hour.
Preheat oven to 450°. Place a piece of foil in bottom of baking dish. Place meat on foil. Stir together mushroom soup and onion mix. Pour over top of meat. Top with vegetables; sprinkle with water. Fold foil and seal. Cook for 1 1/2 hours or until tender.
Fry bacon; set aside. Save 2 tablespoons of grease or use oleo to saute chopped onion. In a pot, bring 6 to 7 cups of water to boil. Dissolve bouillon and thicken with cornstarch. In six individual, ovensafe, 1-cup soup bowls, crumble toast, then bacon and top with half of the Swiss cheese. Pour liquid bouillon over dry ingredients and top with remaining half of cheese. Broil soups until cheese is melted on top. Serves 6.
Brown beef in shortening until red disappears; drain drippings. Add onions, peppers, tomatoes, ketchup and sauce. Cook until onions and peppers are fairly tender. Season to taste. Combine meat mixture with macaroni; pour into casserole dish. Spoon soup over it; sprinkle cheese on top. Bake at 350° for 30 minutes.
Mix all ingredients well and pour into casserole dish. Top with 1/2 cup grated Cheddar cheese. Bake at 350° for 30 minutes.
Sauce: Combine catsup, horseradish, Tabasco sauce and lemon juice in a bowl.
In bowl, blend cream cheese and sugar. Mix in peanut butter, then milk. Fold in Cool Whip and pour into graham cracker crust. Cool.
Preheat oven to 325°. Grease and lightly flour a 10-inch Bundt pan. In a large bowl, beat butter with electric mixer until fluffy. Add sugar and beat until well combined. Add eggs, one at a time, beating after each addition, just until egg is absorbed. Stir flour into batter alternately with cream, beating after each addition. Mix in lemon extract and grated lemon rind. Pour batter into prepared pan and bake one hour and 15 minutes until golden brown. Cool cake in pan on wire rack for 10 minutes.
Brown sausage; drain. Add onion and pepper; cook to soften; add salsa. Heat through; remove from heat. Cut up cream cheese; add to mixture. Stir until blended through. Pour into baking dish and cover with cheese. Bake at 350° until cheese melts. Serve hot with Triscuit crackers.
Mix all of the ingredients in order and one at a time. (The mixture will be extremely thick.) Place in a greased tube pan. Bake at 325° for 1 hour. Cool and turn onto a plate. Top it off with a little Cool Whip.
Combine jello, water and cheese. Combine milk and mayonnaise. Add to jello mixture, then add pineapple and pecans.
Cook cornmeal mix. Layer in a bowl. Place bacon crumbs on top of layers. In a separate bowl, pour pickle juice with salad dressing. Put 4 or 5 bags of Sweet 'N Low in and beat until smooth. Pour over top. Poke holes, then toss without stirring. Refrigerate overnight.
Mix together the butter, onion, milk, chicken soup, cheese and rice. Pour into a 13 x 9 x 2-inch pan. Add cooked broccoli. Bake, uncovered, at 350° for 35 to 45 minutes.
Brown meat and drain. Mix dressing and butter, place half the dressing in ovenproof baking dish. Combine the next 7 ingredients. Pour into pan. Top with remaining dressing and sprinkle with grated cheese. Cook at 325 degrees for 30 minutes.
Scald both milks. Beat eggs; combine with half of the sugar. Mix flour and salt with remainder of sugar. Blend all with hot milk; cook until it thickens. Add mashed peaches and vanilla; freeze. Makes 1 1/2 gallons.
Saute onion in butter, mix remainder of ingredients and bring to a boil and simmer for 30 minutes.
Use Tupperware Fix 'N Mix bowl. Mix ingredients together. Seal. Let rise for approximately 30 minutes (seal should pop). Butter hands and separate into 3 loaves. Let rise in pan 30 minutes. Bake at 350° for 1/2 hour.
Sprinkle sugar over rhubarb. Let stand while mixing batter. Mix all together thoroughly. Add sugared rhubarb and chopped nuts. Mix well. Pour into pans and sprinkle with topping. Bake in a 325° oven for 50 to 60 minutes in 2 (9 x 5 x 3-inch) greased loaf pans.
Saute nuts in butter and set aside. Combine rest of ingredients in baking dish and top with nuts. Bake at 350° for 20 minutes.
Thoroughly cook ground sausage until brown. Remove stems from mushrooms and mince. Saute stems and onion in butter. Add sausage, parsley, bread crumbs, cheese, lemon juice and salt. Fill caps with mixture and place in shallow baking dish. Sprinkle with paprika. Bake at 450° for 5 minutes, then broil 3 minutes until delicately browned.
Rinse wings, place in pot of water and bring to a boil. Simmer for 1 1/2 to 2 hours. Remove skin and debone turkey. Combine stuffing crumbs and 1 stick of melted butter. Saute mushrooms, onion and celery in 1 stick of melted butter. Combine soup and sour cream. In a greased 2 quart baking dish, layer in the following order: 1/2 the crumbs, turkey, mushroom mix, soup and sour cream mix, cheese and top with remaining crumbs. Bake at 350° for 30 minutes or until bubbly. Serves 4 to 6.
Drain raspberries, reserving syrup. In a large bowl, dissolve gelatin in boiling water. Stir in sherry, lemon juice and reserved raspberry syrup. Chill until partially set. Fold in raspberries and cherries. Pour into a 5 or 6 cup ring mold. Chill until firm. Unmold on lettuce lined platter if desired. Makes 8 servings.
Cut each biscuit into 6 pieces. Mix remaining ingredients, except margarine. Put in bag and shake biscuit pieces in this. Place coated pieces in greased tube pan. Mix margarine with leftover sugar mixture and spoon over biscuit pieces in pan. Bake at 350° for 30 minutes.
Beat cream cheese and brown sugar until light and fluffy. Add vanilla and mix well. Serve with your favorite fruit. Great on apples.
Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain and put half of potatoes in greased crock-pot. Top with half the onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour, salt and pepper. Add butter and undiluted soup.
Combine the first 4 ingredients. Combine the cream cheese and remaining ingredients; mix well. Add to chicken mixture, stirring well. Cover and chill. Serves 6.
Stew chicken until tender, about 2 to 3 hours. Discard broth. Cool chicken, then tear chicken into bite-size pieces (discard bones and skin).
Mix together concentrated lemonade, Eagle Brand milk and Cool Whip in a large bowl. Pour into pie crust. Freeze until the pie is hard. Serve frozen.
Cut each squash into 3 or 4 pieces. Cook in boiling water until tender. Drain in colander and mash. Combine with other ingredients. Pour into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray. Cover with a light layer of bread crumbs. Bake at 350° until lightly browned.
In a large bowl, dissolve yeast in water. Add 1 cup flour, sugar, salt, soda, sour cream and egg. Beat 2 minutes at high speed in mixer. Stir in remaining flour and cheese. Pour into greased loaf pan. Let rise 50 minutes in a warm place. Batter will rise slightly, not double. Bake 25 to 30 minutes at 350° until golden brown. Remove from pan immediately.
In a large casserole dish place potato slices, onion slices and tomatoes. Spread hamburger over tomatoes. Sprinkle rice over all and lay bacon on top of rice.
Mix sugar, oil and eggs; beat well. Add flour, soda, salt, cinnamon, nutmeg, apples, nuts, coconut, carrots and vanilla. Beat all together. Bake in tube pan for 1 hour at 350°.
Sprinkle chicken with Greek seasoning and garlic powder. Salt as desired. Mix together mayonnaise and Parmesan cheese. Brush this on chicken breasts (a little thick). Roll coated chicken in a mixture of crushed Post Toasties and Parmesan cheese. Spray pan with Pam. Arrange chicken in prepared pan. Bake in 300° to 350° oven for 15 to 20 minutes. Remove from oven and drizzle a little butter on top. Return to oven and bake until golden brown.
In medium bowl cream sugar and shortening. Add egg and beat well. Combine flour, soda, salt and spices and add to sugar and egg mixture, alternating with 1 cup milk. Mix until moistened, then add the remaining fruits and nuts. Pour into greased and floured 9 x 13-inch baking pan. Bake in preheated 350° oven for 25 to 30 minutes. Can be iced when cool or served with whipped cream or ice cream. A thin cream cheese icing is good on this, and freezes well. Serves 15.
Beat egg whites. Add sugar and cream of tartar and beat until foamy. Crush saltines. Add vanilla, saltines and pecans. I put in oblong pan. Bake at 350° until brown, about 20 minutes. Let cool. Put Cool Whip, then fruit on top and refrigerate. Delicious.
Saute onion and green pepper in oil until soft. Add ground beef and seasoning. Stir until meat loses pink color. Stir in Worcestershire and tomatoes. Mix thoroughly; add rice. Yields 5 servings.
Mix the first 6 ingredients well, then add the oil, eggs and pumpkin. Bake at 350° for 15 to 20 minutes in greased 10 x 15-inch jelly roll pan.
In a large bowl, cream the butter and sugar. Beat in egg and vanilla until light and fluffy. In a medium bowl, combine remaining ingredients. Gradually add to creamed mixture and beat until well blended. Divide dough in half. On waxed paper, form each half into a roll. Wrap and refrigerate at least 2 hours or overnight.
Mix shrimp, mayonnaise, sour cream and onion. Spread on Triscuits or wheat crackers and top with cheese. Bake at 400° for about 10 minutes or until cheese melts. Makes about 4 dozen.
In greased casserole, put 1 can of beans; mix sugar and mustard together and sprinkle 1/2 of mixture over beans. Repeat with second can of beans and mixture. Place bacon over top and spread with catsup. Bake uncovered for 2 1/2 hours at 325°.
Divide pie filling between the tortillas and roll up. Spray baking dish with Pam and place filled tortillas in dish.
Mix sugar and margarine. Mix eggs and vanilla; add in baking powder and soda. Add flour. Roll out to 1/4-inch in thickness. Bake at 375° for 5 to 10 minutes on an ungreased cookie sheet. Cool and ice.
Mix all together. Shape into balls the size of hickory nuts. Place into each cup of a small-size muffin pan.	Fit into cups with your fingers.
Combine all ingredients in processor. Process using on/off turns until mixture is well blended and finely chopped. Season to taste with salt and pepper. Serve on crackers or toasted bread.
In a mixer bowl blend sour cream and cream cheese until smooth. Beat in eggs, sugar and vanilla. Pour into prepared 9 inch graham cracker crust. Bake at 375 degrees for 25 minutes. Remove from oven and cool on rack.
Heat clarified butter or oil in large saute pan. Lightly flour shrimp and scallops and place in hot pan. Cook two minutes and turn over. Add artichoke hearts, leeks and mushrooms. Cook one minute. Add white wine, lemon juice. Cook until shrimp and scallops are solid white, approximately two more minutes. Finish with raw butter, salt and pepper to taste. Serve over rice or linguini.
Mix; put in dish and bake 8 to 10 minutes at 400° (9 x 13-inch dish). Cool.
Makes about 45 (4 ounce) servings. Pretty with an ice ring.
Mix cake according to directions. Pour half the batter into a greased, oblong pan. Add rhubarb slices, sprinkle sugar over fruit and add rest of batter. Bake at 350° for 45 minutes and serve with whipped cream.
Combine pimento strips, vinegar, sugar, paprika, salt, and water and blend well to make a marinade. Mix all ingredients together and marinate 24 hours. Drain and serve.
Grease 12 x 8-inch microwave-safe dish. Cream brown sugar, sugar and butter until fluffy. Add honey, vanilla and egg; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in flour, cinnamon, baking powder and salt at low speed. Stir in rolled oats, rice cereal, almonds, chocolate chips or raisins and wheat germ.
Preheat oven to 350°. Mix together all ingredients. Sprinkle dried onion rings on top. Bake 1 hour.
Mix sweet milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten with a fork and bake for 6 to 8 minutes or until light brown at 350°. Can be topped with a candy kiss to add a chocolate flavor.
Cook grits in chicken broth. Melt butter in hot grits; add eggs, cheese, salsa (or Ro-Tel tomatoes), onions and garlic. Add grits cooked in chicken broth and beat lightly. Pour into buttered casserole dish. Bake 25 to 30 minutes at 250°.
Dip fish in salad dressing. Place in single layer, skin side down, on buttered 15 x 10 baking dish.
Mix mayonnaise and mustard. Combine other ingredients. Serve on crisp lettuce.
Combine all ingredients in a large electric mixer bowl; beat 4 minutes at medium speed. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Turn on wire rack to cool. Frost with Pistachio Frosting.
Scald the water and milk. Let cool. Add the yeast and sugar. Set aside.
In food processor, grate the cheese, then add the rest of the ingredients. Will form a ball. Put on plate and decorate with strips of green peppers.
Mix together milk, sugar, salt and shortening. Heat to 125°. Beat in egg. Mix yeast with about 2 cups of flour. Add to milk mixture and beat well. Add rest of flour. Knead dough until elastic. Let rise until dough is double. Roll out and make into cinnamon rolls. Place rolls in pan on top of the butter and brown sugar mixture. Use a 9 x 13-inch pan. Let rolls rise. Bake about 15 minutes in a 350° oven. Immediately invert when taken out of oven.
Cook until thick. Pour into baked pie crust. Top with egg white frosting. Put in oven and brown. Makes 2 pies.
Mix all ingredients together. Bake at 400° for 30 minutes or until done.
Gently toss together chicken, wild rice, grapes, apple, celery, 1/2 cup of slivered almonds and the water chestnuts.
Stir together first 7 ingredients in a large bowl. Set aside. Cut carrots and next 5 ingredients into large pieces. Add to vinegar mixture. Let stand 30 minutes, stirring occasionally. Drain vegetables. Arrange vegetables evenly in a grill basket. Grill, covered with grill lid, over medium-high heat (350° to 400°) for 15 to 20 minutes or until crisp-tender, turning occasionally. If desired, bake vegetables in a 400° oven, using all the juices for 15 minutes, stirring occasionally.
Cook beans with 1/2 teaspoon salt according to package directions. Heat mushrooms in margarine a few minutes. Blend milk into softened cream cheese with celery seed and salt. Spoon cheese sauce over drained green beans, garnish with mushrooms. Makes 4 servings.
Mix shortening, peanut butter, sugars and eggs thoroughly. Mix rest of ingredients; stir. Chill dough. Bake in a 375° oven for 10 to 12 minutes.
Combine flour and sugar. Melt butter and add cocoa and cola. Heat to boiling and cool slightly. Pour over flour mixture and stir. Add other ingredients, except the marshmallows; after mixing well, add them. Pour into 9 x 13 x 2 5/8-inch greased and floured pan. Bake at 350° for 40 minutes. Frost in pan while still hot.
Combine first 9 ingredients in a mixing bowl. Shape into 3/4-inch balls. Place meatballs in a baking pan and bake at 350° for 25 minutes.
Combine all of the ingredients. Simmer slowly until vegetables are tender. Contains 46 calories/cup and 0 fat.
Put 2 cups milk in bowl. Mix in pudding mix, then add Cool Whip. Put layer of graham crackers on bottom of 9 x 13 pan. Put 1/2 pudding mixture on top, then graham crackers, then rest of pudding, then crackers again. Heat tub of frosting in microwave until thin. Pour over last layer. Refrigerate for 2 hours. Best if overnight. Cut and eat.
Put dry ingredients in pot. Add hot water first, then remaining ingredients. Cook on top of stove until slightly thinned. Pour into greased 9 x 12-inch aluminum pan. Cook at 350° until brown.
Heat oven to 400°. Separate dough into 10 biscuits. Arrange 7 biscuits around the side of pie plate and three in the bottom of ungreased 9-inch pie plate. Press biscuits to form crust.
Mix together first 4 ingredients. Bring to boil and boil for 1 minute. Add vanilla. Cool partially, then beat.
Brown ground beef. Add onions and celery. Cook until tender, but not brown. Add the rest of ingredients and simmer, uncovered, for about 30 minutes. Spoon into hamburger buns. Makes 6 servings.
Mix sugar, salt, eggs, butter and flour. Then alternately add soda and milk. Chop walnuts and bananas; blend well. Turn into a greased bread tin. Bake in a preheated oven at 350° for 1 hour.
Toss first 7 ingredients well together. Add eggs, oil and vanilla. Beat these ingredients together. Add apples and nuts. Add egg mixture and apple and nuts to flour mixture. Will be stiff and heavy. I use my hands to pat it in a greased loaf pan, 9 x 12-inch pan or close. Bake at 350° for 45 minutes.
Drain apple slices and place in greased 1-quart baking dish. Sprinkle apples with cinnamon, nutmeg and lemon juice, then pour in 1/4 cup water. Cream together flour, sugar and butter or margarine until mixture is crumbly. Spread over apples and bake 30 minutes at 350°. Serve hot, topped with heavy cream, whipped cream or ice cream.
Brown sausage, onion and bell pepper. Pour off fat. Cook noodles and rice in water for 7 minutes. Put all in casserole and bake 1 hour at 350°.
Sift 4 cups flour into mixing bowl. Make hole in flour. Mix all dry ingredients with other cup of flour and sift into hole. Pour buttermilk, oil and yeast into hole and start mixing. Cover and let set in refrigerator at least 3 hours. Spoon onto cookie sheet. Bake at 400° for 10 to 12 minutes.
Cake: Stir cake mix, cherry filling, eggs and vanilla; put in greased 9 x 13-inch or jelly roll size pan. Bake at 350° for 30 to 45 minutes. Cool.
Add all 3 ingredients to a saucepan and heat. Serve poured over homemade biscuits or baked refrigerator biscuits.
Thaw juice. Put in blender. Sprinkle gelatin over cold water and add to juice. Add boiling water; start blender. Add rest of the ingredients. Make day before serving.
Peel and slice potatoes, enough to cover the bottom half of your baking dish. Cover the potatoes with the chopped onion and pieces of butter. Add salt and pepper. In a separate bowl, mix the sour cream and soup. Pour mixture over potatoes. Sprinkle Cheddar cheese over top of casserole and bake (covered) for one hour. Bake uncovered for the last 5-10 minutes.
In a large saute pan, heat olive oil over medium heat. Add onions and saute until onions begin to turn brown and caramelize, about 5 to 10 minutes. Add mustard greens and briefly cook until mustard is wilted. Season with salt and pepper. Makes 8 servings.
Mix peaches and sugar in a blender. Add to other ingredients. Put in ice cream freezer. Churn until frozen. Makes 4 quarts.
Brown 1/2 cup onion. Add spices and water. Add choice of meat; cook 1 1/2 to 2 hours. Add cubed potatoes. Serve with rice and top with chutney. May add 1 can tomatoes, chopped green onions, salt and pepper to taste.
Cook and drain sausage. Melt butter; pour over bread crumbs. Spread sausage over crumbs. Mix eggs, milk, salt and mustard. Pour over sausage and egg mixture. Chill in refrigerator 8 hours or overnight. Bake at 350° for 35 to 45 minutes.
Bring to boil first 4 ingredients for 1 minute. Set aside to cool. Line 13 x 9-inch buttered dish with graham crackers. Mix pudding with milk until thick. Fold in Cool Whip. Pour this mixture over lined crackers in dish. Layer this with graham crackers, ending with crackers. Pour chocolate mixture over top layer of crackers. Add nuts. Refrigerate 1 hour before serving.
Score the ham and put a clove in the center of each scoring. Mix brown sugar, lemon juice and dry mustard to a paste consistency. Spread mixture on top of ham. Bake at 325°. Baste often. When drippings are brown, add ginger ale and sherry.
Marinating the swordfish in a mixture of yogurt, olive oil and lemon juice for 20 minutes will ensure a protective coating that will crisp the outside of the fish while retaining the flavorful juices. Quickly wilted greens are a nice foil for the tender fish.