HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Place in buttered casserole (9 x 13-inch). Top with buttered bread crumbs and bake at 350° for 45 minutes until brown.
Put crackers in plastic bowl with lid. Pour over oil and dry ingredients. Stir gently every few hours with wooden spoon. Do not refrigerate. Enjoy anytime. Ooh, it's so good!
Mix first five ingredients together and put in pie shell. Put rhubarb on top of the mixture. Sprinkle with cinnamon. Bake at 350° until done. Take from oven. Beat egg whites and add 3 tablespoons sugar and cream of tartar. Bake at 350° for 12 to 15 minutes.
Coat a 12-cup muffin tin with nonstick spray or line the cups with paper baking cups. Set aside. In a large bowl, cream 2 tablespoons of the margarine, 1/4 cup of the brown sugar, the sugar and the applesauce. Add the egg whites and beat until fluffy. Stir in the yogurt. In a medium bowl, whisk the flour, baking powder, baking soda and cinnamon. Whisk in 3 tablespoons of the walnuts. Add the dry ingredients to the creamed mixture, stirring just enough to combine. Spoon the muffin batter into the muffin tin, filling the cups 1/3 to 1/2 full. Cream the remaining 2 tablespoons of margarine with the remaining brown sugar. Stir in the remaining 1 tablespoon of chopped nuts. Top each muffin with a sprinkling of the nut topping. Bake at 400° until golden brown and a cake tester comes out clean when inserted in the center of a large muffin, about 18 minutes. Cool the muffins on a rack. Makes 18.
Mix together cake mix, milk and butter and pour into an 8 x 9-inch pan. Bake 25 minutes at 350°. Sprinkle chocolate chips over cake and then nuts.	Pour caramel topping (heated and mixed with flour) over cake.
Mix together and press into bottom of pan. Bake at 350° for 10 to 15 minutes or until golden brown.
Mix all ingredients and bring to a boil. Cool. Makes 2 1/2 cups.
Brown onions and peppers in cooking oil. Combine with remaining ingredients. Season to taste. Pour into well oiled baking dish. Bake in moderate over 375 degrees for 35 minutes. If desired 1/2 c. diced bacon may be substituted for cooking oil.
Mix and store in refrigerator. Drink 2 ounces per day and you'll be jumpin' like Jerri!
In boiling water, cook zucchini and onion until well done. Drain completely and mash. Add oil, grated Cheddar cheese, crushed soda crackers, beaten eggs, salt, pepper and garlic powder to taste. Put mixture into casserole dish and cover with bread crumbs. Bake at 300° for 45 to 60 minutes.
Mix flour, pepper and salt in pan. Dredge pork cubes in mixture. Heat oil	in large skillet; add garlic until tan. Add meat and brown. Remove meat and add veggies, saute until onions get limp and deglaze with beef stock and wine.	Add meat, tomatoes and all spices. Cover and cook on medium heat for 1 to 1 1/2 hours until meat is tender. Serve over noodles with a dollop of sour cream or yogurt. Invite Uncle Phil for supper.
Bring water to boil. Pour rice in; cover and cook for 7 minutes. Add milk and butter; stir. Bring to a boil. Cover and cook over low heat for 1 hour. Beat eggs, sugar and vanilla. Add a little of the hot mixture to the egg mixture and then add this to the hot mixture. Add the raisins.
Beat 1/2 of the eggs at a time and scramble until soft stage. Put all eggs together. Heat 2 cans mushroom soup, mushrooms and cheese until cheese is melted. Put eggs into 9 x 13-inch pan; cover with soup mixture. Sprinkle with paprika and refrigerate overnight. One hour before serving, remove from refrigerator. Bake, covered, at 250° for 40 minutes and uncovered for 10 minutes. Serves 18 to 20.
Mix all ingredients together and beat with the electric mixer for a full 5 minutes. Pour into a greased and floured tube pan and bake at 350° for 1 hour or until done.
In large bowl, beat with electric mixer the eggs with honey yellow in color. Stir in juices. Cover and refrigerate.
Cook bacon until crisp. Drain but reserve 2 tablespoons fat. Brown beef and onion in reserved fat. Drain. Set aside half the bacon for a topping and combine all ingredients in 13 x 9-inch pan. Mix well. Top with reserved bacon. Bake, uncovered, at 325° for 1 1/2 hours.
Boil all ingredients except popcorn and baking soda for 5 minutes and remove from heat. Stir in soda very quickly. Pour the caramel mixture over the popcorn and stir. Put it in a roaster pan or other large pan in a 250° oven for one hour, stirring occasionally. After it has cooled, store in a tight container.
Mix all together. Shape like an egg. Bake at 375° for 30 to 40 minutes.
Boil chicken breasts in a pot. Melt butter. Put into baking dish. Put melted butter and stuffing together. Place 1/2 of it into a baking dish. Pinch up chicken (save chicken broth). Place on top of stuffing. Pour 1/2 of chicken broth over the chicken. Mix remaining stuffing, sour cream and soup together. Spread over chicken. Spoon the remaining chicken broth on top. Bake at 350° for 30 minutes.
Fry diced bacon until crisp; remove from pot. Drain off fat. Add onions and celery to remaining grease; fry until golden brown. Add tomatoes, catsup, garlic, bell pepper, okra, sauces and bay leaves. Bring to a boil. Add 1 pint boiling water; let cook slowly for an hour or more. Add 2 tablespoons flour thickening; let simmer for a few minutes. About 25 minutes before serving, add shrimp, salt and pepper. Just before serving, add crisp bacon. Serve with plain boiled rice.
Put all ingredients in large bowl and beat until smooth and creamy. Pour into pans or 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool and frost with your favorite frosting.
Cream butter and sugar together. Add beaten eggs, almond extract and vanilla. Beat in flour. Spread 3/4 of batter in a 9 x 12-inch greased, unfloured pan. Next, spread cherries on top of batter. Drop remaining 1/4 of batter on top of cherries by the teaspoonful. Bake at 350° for 1 hour to 1 hour and 15 minutes (until brown on top).
Moisten eggplant (with milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side with seasoned salt. When fork-tender and golden brown, transfer to 9 x 13 x 2-inch pan. Cover loosely with foil and bake at 375° about 20 to 25 minutes. Combine sauce, jelly and tomatoes with fork. Heat on medium until hot. Do not boil. Spread Mozzarella cheese over eggplant, then add sauce. Top with Parmesan and return to oven for 5 to 10 minutes to melt Mozzarella. Serve immediately.
Mix in pot and bring to boil	the butter, cocoa and water. Pour over sugar and flour in bowl. Stir well, add buttermilk, eggs, soda, cinnamon and vanilla; mix well. Pour into greased cookie sheet and bake 20 minutes at 400°. Make icing 20 minutes before cake is done.
Butter a 13 x 9 x 4-inch casserole dish. Slice onions thin. Layer onions, cheese and chips in dish, starting with onions. Mix milk and soup; pour over onions, chips and cheese. Bake at 350° for 1 hour or until onions are tender when pricked with fork.
Melt butter and sugar. Add eggs and dates in skillet; cook over low heat, stirring constantly, until thick. Remove from heat. Add nuts, Rice Krispies and vanilla. Butter hands; roll into balls, then roll balls in powdered sugar or coconut.
Mix all ingredients and let set about 15 minutes. Make into rolls and let rise 15 minutes. Bake at 425° until brown. Brush with melted butter.
Let cheeses soften; mix and add pecans and garlic or onion. Shape into balls or rolls. Roll in some chipped pecans, parsley flakes or paprika. Looks pretty to divide in thirds and roll in one of each. These taste better prepared one day before serving.
Peel and cube and cook eggplant in water with a little onion juice; drain well. Butter casserole dish and layer with cracker crumbs, eggplant and dot with margarine. Salt and pepper. Repeat and pour over the top a can of oyster stew; top with more crumbs and dot with margarine. Bake at 350° until bubbly.
Cut crust from bread. Put crust in a 9 x 9-inch pan (greased). Cover crust with broccoli (cooked and drained). Put layers of ham, then layer of cheese slices on top. Place bread square over cheese. Beat eggs, milk, onion and spices. Pour this over bread. Let stand in refrigerator overnight. Sprinkle Parmesan cheese over the top before baking. Bake at 350° for 55 minutes. Serves 4 to 6.
Mix the first 4 ingredients together and bake in graham cracker crust in a 375° oven for 20 minutes. Take out and cool; add remaining ingredients. Bake in a 475° oven for 10 minutes.
Cook noodles as directed; drain. In saucepan, over low heat, melt 2 tablespoons oleo in flour until smooth. Gradually add milk. Cook until thick. Add cheese, stirring until melted. Add noodles and rest of ingredients. Put in a 1 1/2-quart casserole. Top with 1 tablespoon oleo and bread crumbs. Bake at 350° for 30 minutes, until brown. Serves four.
Mix all together and put on wax paper. Roll into a log on wax paper. Refrigerate until firm. Cut cookies about 1/4-inch thick and place on a cookie sheet. Bake 20 minutes at 300°. They will be a light golden color.
Combine first 3 ingredients in a saucepan; cook over medium heat until marshmallows and butter melt, stirring often. Cool 1 minute. Combine popcorn and remaining ingredients in a large bowl; add marshmallow mixture, stirring until well blended. Press about half of popcorn mixture into a greased 10-inch tube pan, packing well. Press remaining popcorn mixture into pan. Let set about 2 hours. Invert popcorn cake from pan onto a cake plate. Yields one 10-inch cake.
Roll thin 1 large can and 1 small can of biscuits and line oblong pan (13-inch). Add veggies and soup. Sprinkle chicken on top. Add crust and cut holes in biscuits like donut holes; it makes it pretty. Cook at 350° until golden brown.
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork.
Preheat oven to 400°. Grease the 6 cups of a brunch pan or spray with nonstick cooking spray. In a large bowl, mix all ingredients thoroughly, then spoon into the 6 greased cups, dividing evenly. Bake 30 to 35 minutes. Let cool for 5 to 10 minutes, then loosen around edges with a knife and remove with a pancake turner. Serves 6.
Combine all ingredients thoroughly. Pack firmly into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated moderate oven at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Bring vinegar, sugar, salt and spices to boil, stirring until dissolved. Pour over zucchini and onions and let stand for 1 hour. Bring to boil and cook for 3 minutes. Pack in pint jars. Process in water for 5 minutes. Makes 6 -7 pints.
Blend margarine and cream cheese. Add chopped onion, mayonnaise and dash of salt and pepper. Mash can of shrimp and blend with ingredients. Set in mold or stuff celery. Very good with just crackers. Yummy.
Place the whole chicken in deep baking dish. Combine remaining ingredients in saucepan. Bring to boil. Pour over chicken. Cover with foil. Bake at 350° for 2 hours, basting several times with some reserved sauce. Yield: 4 servings.
Toss all ingredients in a large bowl and chill to blend flavors. Serves 8 to 10.
Mix brownie mix and put in a 12-inch pizza pan; bake for 30 to 35 minutes at temperature recommended on box. Cool completely. Frost with white frosting mix, made bright orange with red and yellow food coloring. Make a jack-o'-lantern face with candy corn and M&M's candy pieces.
Saute ground beef, onion and green pepper in skillet until brown. Stir in salt, pepper and tomato sauce. Simmer, covered, for 15 to 20 minutes. Add corn. Heat through. Yield: 6 servings.
Add sugar and shortening to potatoes while hot. Combine this to flour mixture and knead lightly until dough can be easily handled. Bake at 425° in a preheated oven 12 to 15 minutes or until lightly browned.
Follow directions on package for Jell-O. Place into a medium serving dish with oranges and place into refrigerator until set, 1 hour or make ahead of time and keep in refrigerator until ready to serve.
Crumble 1/2 package Oreo cookies and spread on bottom of 2 or 3-quart Pyrex dish. Cream together cream cheese, sugar and vanilla. Add pudding and milk. Beat at medium speed until thick. Pour over Oreos. Crumble remaining Oreos into pudding. (I take a spoon and push them into the pudding.) Top with Cool Whip. Garnish with a few Oreo crumbs.
Scrub zucchini well and slice crosswise (about 1/4-inch thick slices). Makes about 4-quarts. Slice onions thinly. Makes about 1-quart.
Place sliced potatoes in a large baking dish or pan. Mix soup and water and pour half over potatoes. Salt pork chops and place on top of potatoes. Place onion on top of pork chops. Salt and pepper to taste. Pour remaining soup mixture on top and cover. Bake at 350° for 1 1/2 hours or until pork chops are tender.
Fry bacon ends. Saute onion and bell pepper in 3 tablespoons bacon grease in large skillet until tender. Add all other ingredients. Cook slowly, covered, for approximately 45 minutes. Sprinkle crumbled bacon ends on top and serve. Serves 6.
Crumble crackers. Pour milk over crackers; let stand 10 minutes. Beat 2 eggs with salt, pepper and parsley. Mix lightly with two forks. Add crab meat; mix lightly through and through. Make patties. Fry in oil 1/4-inch deep on medium heat, browning on each side.
Mix first 3 ingredients together. Mix browned meat, onion and 1/2 cup cheese; save remaining cheese for top. Place 4 shells on bottom of oiled cake pan and layer remaining ingredients. Bake for 30 minutes at 350°.
Wipe with clean cloth the spareribs. Cut into pieces. Place in large roasting pan, meaty side up. On each section place a slice of lemon and a slice of onion. Bake in hot oven at 450° for 30 minutes.
Shred cabbage; sprinkle with salt. Let stand 2 hours. Heat sugar, vinegar, water, mustard and paprika; boil 1 minute. Drain cabbage. Put in large bowl. Pour vinegar mixture over. Add diced pimento or green pepper; mix well. Divide among 3 (1-pint) freezer containers. Cover, label and freeze up to 2 months. This is delicious and easy.
Choose ripe, but firm, cling peaches. Peel. Make a syrup of sugar, vinegar and spices. Boil 5 minutes. Drop peaches into syrup and simmer for about 15 minutes or until tender. Pack into clean, hot jars. Pour syrup over peaches and seal. Yields 4 pints.
Season chicken, potatoes and carrots with salt, pepper and garlic powder. Place in a large piece of aluminum foil sprayed with Pam. Top with onion slices and margarine. Fold foil shut. Bake at 425° for about 1 hour or until done.
In 2-quart saucepan over medium heat, combine soup, water and cheese. Heat to boil; stir occasionally. Stir in spaghetti, meat, parsley and pimento. Heat through. Stir often. Makes 4 servings.
Lightly butter 13 x 9-inch pan. In large saucepan over low heat, melt candy coating and peanut butter; blend well. Remove from heat. Stir in cereal and peanuts; mix well. Press mixture evenly into prepared pan. Immediately sprinkle chocolate pieces over bars, pressing lightly into surface. Allow to set 45 to 60 minutes before cutting into bars. Store in tightly covered container.
Combine chicken, pea pods, carrots and green onion in large bowl. Combine picante sauce, soy sauce, sesame oil and sugar; mix well. Toss with chicken mixture; chill.
In small bowl, thoroughly blend all ingredients, except bagels. Brush both sides of bagels with mixture. Bake at 250° on ungreased baking sheets, 50 minutes or until crisp.
Combine in bowl, stir well. Put in can with tight lid. Store 3 to 4 weeks before use. Makes 2 cups bulk tea. Use 1/2 teaspoon per cup.
Pour all liquid off beans and mash. Add vanilla, eggs, margarine,	sugar and coconut. Pour into pie shell. Bake at 350° for 45 minutes. Cool. Serve with whipped cream, if desired. You can use canned beans. This pie tastes like pecan pie.
Mix pretzels, 4 tablespoons sugar and melted butter. Spread in a 9 x 11-inch pan. Bake 6 minutes at 400°. Cool. Blend cream cheese, 1 cup sugar and Cool Whip; spread on cooled crust. Dissolve jello in boiling water and add strawberries. Chill until almost solid. Spread on second layer. Chill until set.
Mix together pie filling, Eagle Brand milk and crushed pineapple. Add lemon juice and almond extract. Fold in Cool Whip and nuts. Freeze.
Cook and stir garlic in oil, in nonstick skillet over medium-high heat for 1 minute. Add shrimp; stir-fry 1 minute. Stir in mushrooms, onions and wine. Stir-fry until shrimp are pink and vegetables are hot, about 2 minutes longer. Serve over rice.
Dissolve Jell-O in water. After Jell-O is partially congealed, add vinegar. Stir in mayonnaise. Add remaining ingredients and place in mold until firm.
Mix sugar and cornstarch together in saucepan. Add cold water and peaches; stir over medium heat to dissolve sugar. Let mixture come to a full rolling boil. Boil 5 to 6 minutes, stirring. Add butter and almond extract. Place mixture in a 9 x 9-inch pan; cover with crust.
Mix ingredients lightly and shape into 1-inch balls. Bake about 15 minutes on broiler pan in oven. Put in sauce of choice.
Lay steak on 2 large sheets of foil inside cake or casserole pan. Sprinkle with onion soup mix. Cover with mushroom pieces. Cover and seal in foil. Bake at 350° for 2 to 2 1/2 hours. Turn down to 300° for last half hour to keep it from getting dry. Serves 4.
Mix brown sugar, margarine, syrup and salt in saucepan and cook, stirring continually, over medium heat until it bubbles around edges, about 5 minutes. Take off heat and stir in baking soda until foamy. Pour batter into two medium or 1 large cake pan over the popped corn and stir well until coated. Bake at 200° for 1 hour stirring every 15 minutes. Put in covered container to store.
Boil chicken; reserve liquid. Debone and cut into bite size pieces. Layer chicken in a 9 x 13-inch pan. Mix together 3 cans of soup and 1 cup reserved chicken broth. Pour over chicken, then mix together stuffing mix, 1 1/2 cups of reserved chicken broth and 1/2 cup melted butter. Pour over soup mixture. Bake at 350° until bubbly and a golden brown, approximately 30 minutes. Serves approximately 8 people.
Remove crust and place in 10 x 13-inch Pyrex pan. Melt butter and cheese and pour over bread. Beat eggs and milk. Pour over cheese mixture and bread. Let stand, covered with foil, overnight. Bake at 300° in hot oven for 45 minutes to 1 hour. Done when puffy and slightly brown. Optional to add ham, mushrooms, onions and green pepper over entire mixture before baking.
Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add cake flour to creamed mixture, stirring just until blended. Stir in vanilla and orange extracts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean. Let cake cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Yield: One 10-inch cake.
Grease 9 x 13-inch pan. Lay bread on bottom of pan, you can make double layer. Add milk to eggs, beat well, pour over bread. Spread meat evenly over bread and spread cheese evenly over meat. Cover with foil, refrigerate at least 12 hours. Bake covered at 350° for 45 minutes. Remove foil and bake another 15 to 20 minutes.
Mix all ingredients and simmer for 20 minutes, covered. Serve on hamburger buns.
In a covered boiler, cook rice in 2 1/2 cups plus 2 tablespoons of chicken broth for 20 minutes. Add onion; cook for 5 minutes more. Stir rice occasionally. Add all other ingredients in rice and pour in large pan. Bake for 50 minutes at 350°. Serves 12 to 14.
Mix soups. Add Ro-Tel and broth. Add onion. Heat to simmer. Put layer of chips into 8 x 12-inch baking dish. Top with half the chicken. Pour half of soup mixture over chicken. Repeat. Top with chips. Sprinkle with Cheddar. Bake 35 to 45 minutes at 350°. Great Mexican taste!
Shred lettuce, place in shallow 4-quart size dish. Top with onion, celery and chestnuts. Break apart frozen peas; sprinkle over greens. Add mayonnaise, sugar, cheese, salt and garlic salt. Cover and chill in refrigerator overnight. Before serving, slice boiled eggs and decorate salad. Add crumbled bacon bits and tomatoes.
Bring 4 cups water to boil. Pour into heat resistant pitcher and add tea bags and mint. Let stand 5 minutes and strain. Stir in sugar, lemonade concentrate, limeade concentrate and 3/4 cup orange juice. Chill. Place mixture in large punch bowl and stir in 3 quarts of cold water.
Mix ingredients into balls the size of an egg. Make a sauce of tomatoes or tomato soup (dilute as directed) and add chili powder. Drop balls into liquid and cook for 2 hours on low heat.
In a large pot of water, cook broccoli until crisp-tender. Remove with a slotted spoon to serving bowl. Add fettucine to same pot of water; cook until tender. Drain and add to broccoli. Stir in albacore.
Mix all ingredients. Refrigerate at least 2 hours before serving. Serve with tray of cut up vegetables.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add peas and celery; saute 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet, using a slotted spoon; set aside.
Brown meat in large skillet with onion. Add 5 cups water, bouillon, salt, paprika, garlic, mustard and mushrooms. Cook until meat is tender. Mix flour, cornstarch, water and sour cream. Dip cup of hot mixture into cold. Mix. Add back slowly to beef mixture. Heat until bubbly. Enjoy.
Brown roast beef in butter in a large Dutch oven. Add carrots, celery, onion and garlic to pan. Cook until onion is limp. Add mushrooms. Combine 1/2 of the consomme with the wine, salt, pepper, paprika and capers. Add to beef. Cover and bake at 350° for two hours or until meat is tender. Remove meat to warm platter. Puree vegetables and combine flour with remaining consomme. Cook all to thicken. Stir in sour cream. Heat but do not boil. Serve over the meat.
Preheat oven to 400°. Beat first 5 ingredients until smooth, 1 to 2 minutes. Stir in peanuts. Sprinkle pie shell with chocolate chips. Pour filling over chocolate. Bake 15 minutes. Reduce oven temperature to 350° and continue baking until tester inserted in center comes out clean, 30 to 35 minutes. Cool and refrigerate overnight. Serve at room temperature.
Cream butter in mixer; add sugar gradually. Mix baking powder with flour and sift. Leave out about 1/2 cup to pour over fruit. Mix eggs one at a time to batter, then flour and extract. Mix raisins and nuts in batter. Grease large tube pan and bake at low 325° or lower 1 hour or longer until tested done. Cook cake in oven with door open. Keep in refrigerator before cutting. This is the best cake for Christmas.
Cook and drain lasagne. Cook and drain spinach. Mix cream cheese, sour cream, onion, egg and spinach together. Mix tomato sauce, sugar, basil, oregano, garlic, salt and pepper.
Saute onion in butter. Add half and half and crackers, then squash. Put mixture in greased casserole. Dot with butter. Bake 30 minutes at 400°.
Put half of cookie crumbs in bottom of 9 x 13-inch pan. Put ingredients (except cookies and Cool Whip) in a large bowl and beat about 10 minutes. Fold in a large container of Cool Whip. Pour on top of crushed pecan sandies and sprinkle remaining crumbs on top of filling and freeze.
Saute onion and garlic. Cook, stirring constantly, about 1 minute. Add tomatoes, mushrooms, pepper and seasonings. Cook until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside. Preheat oven to 375°.
In large bowl, with fork, combine mayonnaise, lemon juice, salt and 1 tablespoon drained pineapple juice. Add chicken and remaining ingredients. Toss well, cover and refrigerate. To serve, arrange lettuce on plates, lightly pile salad on lettuce and garnish with fresh fruit in season.
Mix sugar and cocoa together in bowl. Add melted butter. Stir well. Add eggs and vanilla. Beat. Stir in milk and beat well. Pour in pie crust. Bake at 325° for 45 minutes to 1 hour.