HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease pan or spray with Pam. Sprinkle with nuts and coconut. Mix cake mix according to direction on box. Pour over nuts and coconut. In medium bowl mix 1 pound box powdered sugar, cream cheese, and 2 sticks of butter. Spoon over cake mix. Bake at 350 degrees for 45 minutes. Cake will not look done, but it is. Cool completely before turning out of pan.
Dissolve jello in boiling water. Add cream cheese to jello mixture and beat until smooth. Stir in pineapple that has been drained, plus the sugar and vanilla. Add the 7-Up and stir.
Combine softened cream cheese, sugar and vanilla (use blender), mixing until well blended. Blend in 1/2 cup chocolate pieces, melted, and then add egg.
Cut dates in 3 pieces and place in mixing bowl. Over these, pour water to which soda has been added, stir until dissolved; cook. Add egg yolk, flour, sugar, vanilla and nuts. Fold in stiffly beaten egg white. Pour in ungreased bread pan. Bake at 350° for 1 hour.
Grate cheese; chop onions and pecans. Add to cheese. Mix well. Stir in mayonnaise until it begins to form into a ball. Serve with crackers.
Mix together shredded cabbage and green onion and let sit overnight to blend flavor of two. Then mix oil and 2 kinds of vinegar (for example--red, wine and Italian) together. Pour over the cabbage and onion mixture. Just before serving, mix in dry chow mein noodles.
Mix margarine, sugar and cracker crumbs. Press into pan, about 8-inch square. Bake 10 minutes in 325° oven. Cool.
Combine all ingredients. Mix well. Drop by tablespoonfuls on oiled griddle or skillet. Brown on both sides.
Saute meat, add onion soup and cheese. Open crescent rolls and blend pastry together with fingers; add meat mixture and roll like jelly roll. Baste roll with beaten egg and sprinkle with sesame seeds. Bake at 350° for 15 minutes or until golden brown. Serve hot or cold.
Chill milk. Beat jello and milk. Add water and lemon juice. Let cool. Cream the cream cheese, sugar and vanilla. Add to milk. Crumble graham crackers. Mix with melted margarine to form crust. Add remaining crumbs on top.
Soften gelatin in cold lemon juice in blender container for 4 minutes. Add boiling apple juice and blend on high speed until all gelatin granules are dissolved. Add salt, undrained apples, cinnamon and vanilla. Blend until smooth and fluffy. Fill jars, cover and chill. Store in refrigerator. Yields about 3 1/4 cups.
Mix first 4 ingredients and pour into large shallow dish. Mix next 3 ingredients in a separate bowl. Spoon this over the casserole being careful to spread to the edges. Bake at 400° for 1 hour.
Combine sugar and meal; add eggs, melted margarine and vanilla. Stir all together (do not beat). Put in unbaked pie shell. Cook at 350° for 45 minutes.
Add margarine to hot noodles. Stir until melted. Add all ingredients, except crushed cornflakes. Mix well. Pour into 2 greased 8 or 9-inch square pans or 1 large oblong pan. Top with crumbs. Bake at 350° for 1 1/2 hours, covered. Uncover for crispy top for last 1/2 hour. Makes 8 servings.
Slice frankfurters into bite size pieces. Mix mustard and jelly together in a crock-pot. When heated well and jelly is dissolved with mustard, add frankfurters. Reduce heat to low. When frankfurters are heated, turn crock-pot off. Serve by the spoonful with toothpicks to eat them with.
Sift together and set aside the flour, salt, baking soda and baking powder. Blend together shortening and sugar; add eggs and beat. Add flour mixture and mix well, then add raisins, nuts and oatmeal. This dough is crumbly. Roll into little balls and put on greased cookie sheet. Press with a floured fork. Bake at 350° for 15 minutes.
Cream margarine; beat in sugar and eggs. Stir in flour and vanilla, then fold in chocolate chips. Place in well-greased 8 x 12-inch pan. Bake at 300° for 35 minutes.
In large bowl, combine milk and pie filling; add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in 13 x 9 x 2-inch pan. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates, if desired. Yield: 12 to 15 servings.
Put nonfat dry milk in a large bowl. Add sugar and cocoa. Stir real well. Put cocoa mix in clean, dry jars with tightly fitting lids. Makes hot or cold chocolate milk. Use 1/4 cup of cocoa mix for each serving.
Cook beans according to directions on package. Shred cheese. Chop onions. Dice tomatoes. Shred lettuce. Pour Fritos in a large bowl. Serve in this order: plates, Fritos, cheese, pintos (kept hot in liquid), onions, lettuce, tomatoes and meat sauce. Serve with a light dessert.
Cream the first 3 ingredients together. Add eggs and vanilla. Add sour milk, cocoa, flour, baking powder, soda and salt. Stir in zucchini. Bake in a 9 x 13-inch pan. Add chocolate chips to top of cake before baking, or you can stir the chips into the mixture. Bake at 325° for 40 to 45 minutes.
Saute onion, green pepper and mushrooms for about 20 minutes. Add consomme, water and rice. Cover and simmer about 20 minutes. Serves 6 or more.
Dissolve jello in 1 cup boiling water. Pour in blender and add cream cheese. Blend until smooth. Add vanilla, sugar and food coloring. Stir in drained pineapple. Add pecans and beat a few seconds. Pour in 7-Up. Pour into dish or mold. Chill until firm.
Cook chicken breasts in salted water until tender (about 1/2 hour); cut up into bite size pieces. Add to beaten egg and soups. Add bread cubes; pour into buttered casserole. Cover with Ritz cracker crumbs; dot with butter. Bake at 350° for 1 hour. Serves 6.
Have ready a long sheet of wax paper. In a large, heavy saucepan, combine the sugar and milk. Bring to a boil, then add the caramels. Stir to melt. When the caramels are melted, boil for 1 minute. Remove from the heat and stir in the chocolate chips. Stir until melted. Stir in the peanuts. Drop from a teaspoon onto wax paper and let cool.
Heat margarine and peanut butter over medium-low heat until melted. Stir until blended. Remove from heat. Add vanilla and cocoa. Stir until completely blended. Stir in enough sugar to thicken slightly. Add nuts; stir well. Add remaining sugar, a little at a time. Stir well each time. Mixture will be very thick. Press into an ungreased 8 x 8-inch pan and refrigerate.
Mix all ingredients except Mozzarella cheese. Put in large casserole dish and bake for 40 minutes at 350°. Add Mozzarella cheese last 10 minutes of baking time.
Place yeast in water. In a large bowl, add melted oleo to sugar. Add beaten egg and dissolved yeast mixture. Add flour and stir thoroughly to mix. Fill greased muffin tins 3/4 full. Bake in a preheated 400° oven for 20 minutes or until well browned. Yield: 2 dozen rolls.
Mix pudding by directions on box. Spread on cracker crust. Layer bananas, pineapple, Cool Whip, cherries and pecans. May also serve with Hershey's liquid syrup, dribbled on top.
Unroll crescent roll dough onto lightly floured wax paper. Press perforations to seal. Brush with melted butter. Combine sugar and cinnamon. Sprinkle over dough. Roll up like a jelly roll, starting at long side. Cut into 1-inch slices and place in lightly greased miniature muffin pan. Bake at 375° for 8 to 10 minutes or until golden brown. Mix powdered sugar and water to make glaze. Drizzle over rolls while they are still warm.
Sift and measure flour into a mixing bowl. Cut in shortening. Mix with 3/4 cup milk; knead slightly, and roll into an 8 x 12-inch rectangle. Melt butter and mix with brown sugar. Spread on dough; sprinkle raisins equally over dough and sprinkle lightly	with cinnamon	sugar.	Roll up into tubular shape 12 inches long. With a sharp knife, cut 3/4 to 1-inch portions of tube and place each close to one another on a cookie sheet or baking dish, slightly greased. Bake at 400° for 10 minutes.
Put in a blender the cream cheese, sour cream and milk. Blend well. Pour instant pudding into a bowl. Add milk mixture. Stir until it thickens. Pour mixture into a pie crust. Top with pie filling. Refrigerate for 1 to 2 hours.
Combine sour cream, mayo, softened cream cheese, and seasonings. Stir in shredded cheese and crabmeat. Cover and chill for 2 hours. Sprinkle with paprika. Serve with fat-free crackers.
Cook chicken until browned. Add soup, onion, thyme, pepper and beans. Heat to a boil and add to chicken. Cook until chicken is done. Add rice and cook until done.
Cream together butter and sugar. Add eggs, salt, baking powder and flour. Mix well and pat into a 9 x 13-inch pan. Place in refrigerator.
Mix flour, salt and sugar together; add 3 egg yolks and 1 egg white to sugar mixture and stir until smooth. Meanwhile, place 2 cups milk in double boiler and when milk is hot, add the sugar, flour, salt and egg mixture. Cook until thick, stirring constantly. When done, remove from stove; add vanilla and 2 tablespoons peanut butter. When peanut butter has melted and filling is cool, put in cooked pie crust (plain or graham cracker) and top with meringue, using the whites of eggs saved from the filling or put whipped cream on top.
Mix hamburger, eggs, bread crumbs, parsley and cheese together. Fry onions in a frying pan. Make 2 loaves and put side by side in frying pan. Cook each side of meat loaf until brown. Add peeled and sliced potatoes, bay leaf and can of tomato sauce. Cook halfway and add can of peas and juice. Put lid on and cook until potatoes are done. Total cooking time: 1 hour and 15 minutes.
Peel and chop onions. Chop peppers (remove seed and veins). Butter a baking dish. Place in it alternate layers of vegetables, beginning and ending with a layer of beans. Sprinkle each layer with salt and paprika. Dot each layer with butter. Cover the dish. Bake the vegetables in moderate oven at 350° for about 1 hour or until beans are tender.
Put all ingredients into large bowl. Mix with electric mixer for 20 minutes. Pour batter into buttered and floured large tube pan. Put pan in cold oven. Turn on to 350° for 1 1/2 hours. Cool and serve.
Brown onion and four tablespoons butter until soft. Stir in flour and water. Cook over low heat, stirring continually. Blend in cheese. Combine sauce and partially thawed or cooled broccoli. Add eggs; mix gently until well blended. Put in buttered dish. Cover with bread crumbs. Dot with remaining two tablespoons butter. Bake at 350° for 45 minutes.
Wash broccoli and cut into bite size pieces. Drain thoroughly on towel. Place in bowl. Add remaining ingredients. Mix lightly. Chill before serving. Sprinkle bacon pieces on top.
Cream the shortening and sugar; add eggs and vanilla. Add sifted dry ingredients; mix well. Divide into thirds and make into 3 balls. Place 1 ball at a time between 2 sheets of waxed paper and roll dough into oblong shape. Place 1/3 of date filling on rolled dough; spread out to edges. Roll up dough and date mixture. Wrap in waxed paper and chill overnight. Cut into cookies and bake on greased cookie sheet 10 minutes at 350°.
Meat butter in saucepan. Saute onion in hot butter for 3 minutes, stirring constantly. Add potatoes, hot water, salt and pepper and cook for 15 minutes or until potatoes are tender. Add evaporated milk. Heat and garnish with chopped parsley.
Boil all ingredients until chicken is done. Remove bay leaves and chicken. Debone chicken. Disgard bones, fat and skin. Set meat aside.
Bake cake as directions on packet instruct, in 13 x 9 x 2-inch ovenproof baking dish. Cool, then cut into 1 1/2-inch squares.
Place potatoes and carrots (cut up) in greased 13 x 9 baking dish. Drizzle with oil; add basil, oregano, salt and pepper. Toss lightly to coat. Bake at 425° for 20 minutes. Add zucchini, bell pepper and garlic. Stir; return to oven. Bake 20 minutes. Sprinkle with cheese; return to oven 3 minutes. Makes 6 servings.
Combine soup, chilies, onions and some green tops, sour cream, olives and half of the cheeses; set aside 2 cups of this mixture. Add chicken to remaining mixture. Place about 4 tablespoons of mixture at end of each tortilla and roll up. Place in greased 9 x 13-inch glass pan (about 8 per pan). Place some of the mixture without chicken over the top. Sprinkle remaining cheeses over top, then green onion tops and sprinkle with paprika. Refrigerate overnight, a must! Bake at 350° for 1 hour. Makes 8 servings.
In 8-inch square pan spread softened cream cheese to cover the bottom. On top of the cream cheese, spread the crab meat. Spread salsa on top of the crab and chill.
Heat oven to 375°. In a mixing bowl, combine beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually add flour to chocolate mixture, stirring until thoroughly combined. Cover and chill for 1 to 2 hours or until easy to handle. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place 1-inch apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until edges are set and tops are crackled. Cool cookies on a wire rack. If desired, sprinkle with additional powdered sugar. Makes about 48.
Add all ingredients. Cook, stirring constantly, until thick. Cool and pour in baked pie shell. Top with meringue.
Layer 1/2 the potatoes and 1/2 the carrots in a 2 quart casserole. Stir together soup, 1/2 cheese, milk, instant, salt and pepper and ham. Pour 1/2 over potatoes and carrots. Repeat layers.
Simmer first 4 ingredients in a saucepan for 10 minutes. Strain. Serve hot with fruit slices and cinnamon stick for garnish.
Mix everything together and pour into an 8 x 8-inch pan that has been sprayed with cooking spray (e.g. Pam). Bake for 15 minutes at 400°. Reduce heat and bake at 350° for 35 to 40 minutes, until lightly browned. Cut into small squares when slightly cooled. Can be served hot or cold. Can be chilled and reheated. If using glass pan, reduce heat by 25°.
Cook potatoes, then peel. Combine all ingredients together and mash. Pour into two 9-inch baking shells. Bake at 350° for 1 hour and 45 minutes.
Add soup to melted butter, salt, pepper, onion, 1 1/2 cups Cheddar cheese and sour cream in saucepan. Heat and stir briefly. Put frozen hash browns in 9 x 13-inch baking dish. Pour contents in saucepan over potatoes. Mix until all blended. Bake at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 10 minutes more.
Heat oil in wok or large heavy pot. Add garlic and onions; saute for 3 to 4 minutes. Add tomatoes, green peppers and mushrooms; saute for 3 to 4 minutes more. Add water. Drop in 1 bay leaf. Bring to a boil. Cover pot and simmer for 15 minutes. Add remaining ingredients, except cheese. Cover and simmer, stirring occasionally, for about 1 hour. Remove bay leaves and serve over spaghetti noodles. Top with Parmesan cheese.
Soften cream cheese to room temperature. Two tablespoons of instant onions can be substituted for real onions (I use them). Combine and spread the mixture on a glass round plate. Let this set overnight.
Mix together and press into (clear) glass casserole. Bake at 325° about 25 minutes or until crust is golden brown. Cool.
Boil chicken; cut into pieces. Lightly grease bottom of casserole dish. Place chicken in dish. Combine soup and sour cream; pour over top of chicken. Combine margarine, crackers and poppy seed; pour over soup mixture. Bake at 350° for 30 to 45 minutes. Serves 6.
Cream cream cheese, sugar and vanilla at medium speed until well blended. Add eggs and mix well. Pour batter into graham cracker pie crust (no spring-form pan needed). Bake at 350° for 40 minutes or until center is almost set. Cool for 3 hours.
Combine all ingredients. Pour into greased 9-inch square baking dish. Bake 40 to 45 minutes at 350°.
in a saucepan, melt 2 tablespoons butter. Cook mushrooms and carrots until tender and liquid is evaporated. Stir in half and half, remaining butter, peas and nutmeg. Heat to simmering. Gradually stir in cheese. Add chicken. Heat thoroughly. Cook noodles and drain. Toss hot noodles with chicken mixture.
Mix first 5 ingredients together. Pour in casserole dish. Lay raw bacon strips on top of beans. Cook at 350° for 50 minutes.
Brown meat and drain. Stir in the chiles and simmer 10 minutes. Layer Doritos chips on top of meat mixture. Layer American cheese slices on top of Doritos and let cheese melt. If any meat mixture is left, remove cheese and Doritos. Add fresh chips and cheese. May be frozen or refrigerated.
Stir together until smooth 1 tablespoon cornstarch with vinegar, catsup and soy sauce. Stir in sugar and pineapple syrup until sugar is dissolved; set aside.
Melt margarine in a small square cake pan in the oven. Dip biscuits in melted butter. Mix cinnamon and sugar together in a bowl. Dip buttered biscuits in cinnamon and sugar mixture, then place biscuits back into buttered square pan. Bake for 25 minutes at 350°.
Mix all ingredients except bread crumbs. Make patties then roll in bread crumbs and fry until golden brown on both sides.
Mix cream cheese, onions, grated cheese and taco seasoning. Spread on tortilla. Roll up; slice into 1 to 2-inch pieces. Dip into favorite salsa while eating.
Cream butter with sugar until light and fluffy. Add remaining ingredients. Shape into 1-inch balls. Place on greased cookie sheets 2 inches apart. Flatten slightly with bottom of a glass dipped in powdered sugar. Bake at 300° for 20 to 25 minutes, or until light brown. Roll in additional powdered sugar while warm. Sprinkle with more sugar after cooled.
Dissolve soda in water. Cream sugar and shortening. Add eggs, soda/water mixture and vanilla. Mix well. Add flour and nuts. Mix well. Make 2 rolls, wrap each in wax paper, place in refrigerator. When ready to bake, slice 1/8-inch thick, bake at 350° for 10 to 12 minutes.
Mix first 6 ingredients in pan. Brown and drain. Add macaroni, Ragu and sugar. Put in glass dish. Break cheese slices in half from corner to corner. Lay around edge. Melt cheese and serve.
Braise brisket on all sides. Add sliced onion and garlic. Cover top with garlic salt, pepper and paprika to taste. Cover pan and cook on moderate flame for 1 hour. Remove meat from pot, leaving vegetables. Slice the meat thin and return to pot. Cover and cook on low heat for about 1 hour until done. Add small amount of water, if necessary, and turn pieces frequently.
Cook chicken until tender. Remove skin and bone. Cook egg noodles and chopped onion in broth. Drain off most of broth. Add other ingredients. Mix well. Spread into one large or two small casserole dish(es). Cover with bread crumbs and melted butter. (Great to freeze and cook later.) Bake at 325° for 30 minutes.
Mix all but cheese and chill. Add cheese; toss and serve. Serves 6.
Grate cabbage, mango and carrots. Sprinkle salt over and let stand 1 hour. Squeeze out liquid and drain. Boil together sugar, water, vinegar, celery seed and mustard seed and set aside to cool. Pour over cabbage mix and pack into containers and freeze. Will keep for a year.
Mix Kool-Aid as directed on package. Add frozen orange juice. Add pineapple juice, sugar and crushed pineapple. Mash bananas and then add to mixture. Mix all ingredients well. About 30 minutes before serving, add sherbet. Serves about 50 people.
Beat eggs. Stir in sugar, corn syrup, melted butter and pecans. Pour in pie shell and bake at 375° for 35 minutes.
In a mixing bowl, beat eggs. Gradually add sugar, beating until thoroughly combined. Combine flour, baking powder and salt; stir into mixing bowl. Add milk, butter and vanilla; stir just until combined. Stir in dates and nuts. Pour into a greased 9-inch square baking pan. Bake at 350° for 30 minutes or until the pudding tests done. Cool. Cut into squares; top with whipped cream and additional nuts, if desired. Yield: 9 servings.
Mix everything together except orange juice. Simmer for 30 minutes. Add orange juice. Heat until hot and serve. Take out cinnamon sticks and cloves.
Place bread dough in a greased 15 x 10 x 1-inch baking pan. Thaw (can be placed in refrigerator overnight). When thawed, spread dough in pan. Spread with pie filling. In bowl, mix butter, flour and sugar until crumbly. Sprinkle over filling. Bake at 375° for 25 to 30 minutes.
Grease a square baking pan or dish. Combine eggs, milk and butter. Mix well. Add the corn bread mix and cream-style corn. Pour into baking dish. Bake at 350° for 1 hour.
Prepare chicken as for frying. Place in skillet with plenty of shortening. Fry fast, until a nice brown. Drain off all grease. Add tomatoes, green pepper and celery. Sprinkle with black pepper. Cover tightly. Let cook about 20 minutes. Serve hot.
Mix all ingredients together and sprinkle with garlic salt. Chill. (You can add or omit variety and amounts to personal preference.)
Mix together all of the ingredients in a pot on the stove until well mixed and heated. Serve in a crock-pot (low heat) with scoop size Fritos.
Combine flour, salt and pepper; dredge meat in flour mixture. Cook meat and onions in bacon drippings until onions are tender and meat is browned. Stir in broth, water, vinegar and carrots. Bring to a boil; cover and simmer 1 1/2 hours or until meat is tender.
Slice tomatoes 1/4 inch thick. Season with salt and pepper. Coat with cornmeal. Add tomato slices to heated bacon drippings in skillet. Fry slowly, turning once.
Put nuts, dates and cherries in a large mixing bowl. Sift flour, sugar, baking powder and salt over nuts and fruit. Mix with hands until nuts and fruit are coated with flour mixture. Beat eggs until foamy. Add vanilla; stir into nut and fruit mixture. Turn into well-greased bread pan. Spread and pack down. Bake in a 300° oven for 1 to 1 1/2 hours, or until done.
Mix cornbread and bake as directed. Crumble cooled cornbread in bottom of salad bowl. Layer all ingredients in order given. Spread Miracle Whip all over top. Cover well and refrigerate overnight. Mix well before serving.
Preheat oven to 325°. Mix together all ingredients, except pecan halves, and put in pie shell. Place pecans around top of pie. Bake at 325° for approximately 45 minutes.
Combine margarine, sugar and eggs; mix well. Add flour alternately with milk. Mix well. Add vanilla. Grease and flour 8 1/2-inch cake pans. Spread 1/2 cup batter in each pan. Bake at 350° for approximately 10 minutes or until lightly browned.
Blend all together in blender and pour into popsicle molds and freeze. I do not usually measure, so I'm guessing. I just put whatever I have around in and it always comes out different. Grandkid's favorite!
Cook spaghetti according to package directions and drain. While spaghetti is hot, mix with butter, Parmesan cheese and eggs. Spread spaghetti in buttered 10-inch pie plate. In skillet cook ground beef and sausage with casing removed; drain grease. Add onion and green pepper to meat mixture during last 5 minutes of cooking time. Chop tomatoes; add tomatoes and their liquid, tomato paste, sugar, oregano and crushed garlic to meat mixture. Cook until heated throughout and bubbly. Spread cottage cheese over bottom of crust. Spoon meat mixture on top of cottage cheese. Bake uncovered in 350° oven for 20 minutes. Sprinkle Mozzarella cheese in center of pie. Bake 5 minutes or until melted. Remove from oven. Let stand at room temperature for 5 minutes. Cut into wedges. Makes 6 to 8 servings.
Mix all ingredients, except fruit. Place in bowl in refrigerator for up to 2 hours to solidify. Place bowl in center of tray; surround with fruits. Fun for summer. Enjoy!
Pare apples, cut into small slices, 1/8 inch thick. Mix flour, sugar and nutmeg together. Toss apple slices into this mixture until well coated. Pour into pie shell. Place the pie in a large paper sack. Put on a cookie sheet and bake at 400 degrees for one hour.
Place cream cheese in a blender or processor and mix well. Add sugar, mayonnaise, cranberry sauce, pecans and pineapple; blend. Put in a bowl and top with cool whip and chill.
Mix all ingredients. Add enough dressing as needed. Only use dill pickles (sweet are Yucky). Put on bread, wrap in foil. Put in oven at 350 degrees for 10 to 15 minutes.
Place last 5 ingredients in large leakproof bowl. Add crackers. Give 5 shakes every 10 minutes for an hour.
You will need 1 (12 x 15-inch) piece of tinfoil.
Boil chicken until tender. Remove meat from bones and chop. Brown rice in shortening until golden. Set aside. Brown vegetables, chicken, chili powder, Tabasco, tomatoes and chicken broth. Bake, covered, in 350° oven until rice is done and liquid is absorbed. Add more water if needed.