HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and press into 8 x 8-inch pan (or larger) the first three ingredients; bake eight minutes. Mix cream cheese and 1 cup white sugar and beat until creamy. Follow directions on Dream Whip package until stiff and fold into cheese mixture. Spread over crust and cover with cherries. (Strawberries or blueberries can be used in place of cherries.) Chill in fridge and serve.
In a large saucepan, bring beans, salt and 2 quarts water to a boil; boil for 2 minutes. Remove from the heat. Let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2 1/2-quart baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3 1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed. Yield: 12 to 16 servings.
Preheat oven to 350°. Scald milk. Allow it to cool. Mix the milk with the rest of the ingredients. Bake for at least 1 1/2 hours.
In saucepan, stir flour into cream-style corn; add cream cheese and onion salt. Heat and stir until cream cheese melts. Stir in whole kernel corn, sliced mushrooms and shredded Swiss cheese. Turn mixture into a 1 1/2-quart casserole. Toss crumbs with melted butter to combine; sprinkle on top of casserole. Bake, uncovered, at 400° until heated through (30 to 40 minutes). Makes 6 to 8 servings.
Boil the chicken until tender; then take out skin, bone and fat. Shred meat. Cut tortillas in 4 strips. Grate cheese. Mix enough water with the cans of soup to make consistency of a thick sauce. Divide ingredients in thirds to make 3 complete layers. First, cover bottom of 9 x 13-inch pan with 1/2 cup soup. Assemble by completely covering bottom with a layer of tortillas, followed by soup, chicken, tomato, chilies and cheese in that order. Then do the following two layers similarly.
In a 3-quart microwave-safe bowl, stir together onion, green pepper, oil and garlic. Microwave uncovered on High (100%) for 3 minutes. Stir in the chili powder, cumin and 1/2 teaspoon of the salt until absorbed. Stir in the beef, microwave uncovered on High 5 minutes stirring once. Stir in tomatoes, break them up with the back of a spoon, and microwave on High 2 minutes stirring once. In a large bowl, stir together cornmeal, flour, baking powder and remaining 1 teaspoon salt. Add milk, butter and egg. Stir until thoroughly combined. Spread the cornbread mixture over the meat mixture in the bowl. Microwave uncovered on Medium (50%) 18 to 20 minutes or until the cornbread is baked. Let the dish stand 5 minutes. Yields 6 servings.
Flour and butter oblong pan. Layer ingredients in order listed above in pan, ending with melted oleo poured over top. Bake at 325° for 50 minutes.
In casserole, layer cooked celery, cream of mushroom soup, cheese and water chestnuts in that order. Bake at 350° for 15 minutes.
Mix all ingredients together except cracker crumbs. Sprinkle crumbs on top and bake at 350° until firm.
Combine all ingredients; cook 30 minutes over low heat or cook 1 hour in slow oven.
Brown beef and drain well. Mix in other ingredients and pour into a baking dish. Top with a few strips of lean bacon if desired. Bake at 325° for 30 to 45 minutes.
Cook carrots until tender. (May substitute three 16-ounce cans of carrots for fresh carrots.) Cool and drain. Cut onion and green pepper and mix with carrots. Mix remaining ingredients and pour over vegetables. Cover and marinate 12 hours. Keeps in refrigerator 2 weeks.
Cook spinach; drain well and set aside. Make a sauce of the butter, flour and milk. Cook, stirring constantly, until thick. Add wine, salt, pepper and scallions. Add enough paprika to make a rosy color. Add cooked shrimp to sauce mixture. Arrange spinach in pie pan to form a crust. Pour sauce over spinach. Top with shredded cheese and paprika. Bake, uncovered, until bubbly, about 35 to 45 minutes at 325°. Serves 2.
Preheat oven to 350°. Cook meat, stirring until browned. Drain off fat. Cook macaroni as directed on package and drain.
Combine all ingredients and mix well. Cover a cookie sheet with wax paper and pour mixture on top. Bake at 375 degrees for 15 minutes or until brown. Sprinkle 1/2 c. powdered sugar on to a towel. Flip cake onto sugar coated towel. Remove wax paper and roll cake up in a towel. Unroll when cooled. Spread 1 can sour cream or cream cheese icing over cake. Sprinkle with pecans and roll the cake again. Sprinkle with powdered sugar. Serve chilled.
Place all ingredients except soda in iron skillet over medium heat. Boil, stirring constantly. Cook until mixture smells scorched, about 10 to 15 minutes. Stir with wooden spoon. Take off heat and add soda. Stir quickly. Spread on buttered cookie sheet. Let cool; pop out of pan and break in pieces.
Whip the cream until stiff. Add sour cream and sugar. Whip at low speed until just blended. Dip bananas into cream mixture; coat well. Roll in coconut. Serve on tray with chilled fruit. May be prepared several hours ahead.
Mix the first 3 ingredients and press in a 9 x 13-inch pan. Bake until brown (about 8 to 10 minutes) at 400°. Cool.
Melt butter in a heavy skillet. Add chicken and cook until brown on both sides. Transfer the chicken to a heavy pot. Wash the vegetables. Peel the carrots and slice into 2-inch pieces. Peel the onions. Peel and quarter the turnips and potatoes. Put all the vegetables on top of the chicken. Add parsley, marjoram, bay leaf, salt and pepper. Add enough cold water to cover all this up. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Some liquid will boil away, but serve a piece of chicken and some vegetables in soup bowl with remaining broth.
In large bowl, mix oats, flour, brown sugar and cloves. Cut in butter with pastry knife until mixture resembles coarse crumbs. Stir in almonds and cinnamon. Arrange apples in buttered baking dish. Sprinkle mixture over apples. In 400° oven, bake for 30 minutes. Serve warm. Can be topped with your favorite ice cream. Makes about 8 servings.
Mix well; roll into balls. Bake at 350° for 20 to 25 minutes.
Place 1 cup potato chips in bottom of greased 1-quart casserole. Combine all other ingredients. Mix well; spoon into casserole. Top with 1/2 cup crushed potato chips. Bake at 350° for 30 minutes or until hot and bubbly. Serves 6.
Mix together flour, baking powder, salt, shortening and milk for pastry and roll into a large circle. Spread with brown sugar. Mix apples and cinnamon and spread over the sugar. Roll up jelly-roll style and using a sharp knife, slice into 2-inch pieces. Place in a large cake pan. Cook sugar, hot water, flour and nutmeg for topping until thick in a small saucepan and pour over dumplings. Bake 1 hour at 375°.
Combine sugar, water, salt, vanilla and cinnamon. Simmer in a skillet over medium heat (about 5 to 6 minutes) until mixture forms a strong thread from wooden spoon. Remove from heat. Stir in pecans. Stir until all nuts are coated. Cool on waxed paper. Separate nuts that are stuck together.
Combine chicken, soups, milk and mixed vegetables in bowl. Spoon into 9 x 13 inch baking dish. Prepare stuffing using package directions. Spread over chicken mixture. Bake at 400° for 45 minutes.
Whip the milk, lemonade and Cool Whip. Mix crackers and sugar; set aside a little to sprinkle on top. Melt margarine; add crackers and sugar. Put in bottom of pan and freeze. Add filling; sprinkle remaining cracker mixture on top. Freeze. Serve.
In oblong Pyrex dish (approximately 7 x 9-inch) layer ingredients as follows: 1 layer graham crackers, 1 layer drained peaches cut in small pieces and 1 layer Cool Whip. Repeat layers in same order. Refrigerate until ready to serve.
Mix all ingredients, except meat. Place meat in baking pan. Pour mixture over top. Cover tightly. Bake at 250° for 4 hours.
Grease a 9 x 9 x 2-inch pan. Mix chocolate chips, corn syrup, butter, vanilla and cinnamon in 3-quart casserole. Cover tightly and microwave on High for 2 to 3 minutes or until boiling. Stir. Fold in cereal until completely coated with chocolate. Fold in marshmallows. Press evenly in pan using buttered back of spoon. Let stand about 1 hour or until cool. Cut into 2-inch squares. Yields 18 squares. Contains 110 calories per square.
Mix dry ingredients in a large bowl; make well in center. Melt margarine and syrup in saucepan. Dissolve baking soda in 1 tablespoon of tepid water; stir into melted margarine and syrup. Pour into dry ingredients and mix thoroughly. Shape into balls the size of large marbles (walnut). Place 2 inches apart on cookie tray. Bake at 350° about 10 to 15 minutes until golden brown.
Grease an 8 x 8-inch pan. Slice apples into bottom. Fill 3/4 full. Sprinkle lightly with cinnamon. Crumble together sugar, flour and butter until mixture is fairly fine. Sprinkle on top of apples. Bake for 45 to 60 minutes at 350°. Double entire recipe for 9 x 13-inch pan.
Melt your butter in cake pan. Add two of your eggs, mixing with your butter. Sprinkle lemon cake mix over your butter mixture, stirring together. In bowl, blend 2 eggs, cream cheese and powdered sugar together. Pour on top. Bake at 350° until brown.
Beat margarine and cinnamon in small bowl on medium speed until fluffy. Makes 1 cup.
Arrange tomato slices in slightly overlapping, concentric circles on a deep, round plate or platter.
Mix uncooked rice, soups and water. Place chicken on top. Cover and bake 2 1/2 hours at 250°.
Cook carrots in boiling salted water 10 minutes or until tender; drain. Place in 1 quart casserole. Combine mayonnaise, onion, salt, pepper and horseradish. Spoon over carrots. Mix crumbs and butter. Put on top of carrots. Bake, uncovered, 30 minutes.
Prepare the crust by combining the flour, butter and chopped nuts. Pat crust into a pan and bake at 325° for 15-20 minutes; watching that you don't overbake. For the filling, mix together the lemon juice, sweetened condensed milk and the lemonade. Fold in the cool whip and pour into the nut crust. Chill 2 hours or overnight. This pie freezes well.
Marinate meat or fish in 1/4 cup or less of teriyaki sauce for 2 hours. Heat saute pan. Add 1/2 both oils and stir-fry the meat or fish. Remove from pan. Clean pan.
Mix first 6 ingredients in iron skillet and brown. Cook until done. Add black olives and Ro-Tel tomatoes with peppers. Cook until done. Add cheese which has been melted. Place hot dog buns in foil and fill with mixture. Seal each bun in foil and bake at 250° for 1 hour.
Thaw fish, if frozen. Rinse, pat dry with paper towels. Spray a 2-quart rectangular baking dish with nonstick coating. Place fish in prepared dish. Brush with milk. In a small dish, combine bread crumbs and ginger root. Sprinkle the crumb mixture and almonds over the fillets. Drizzle with margarine. Bake at 450° for 6 to 12 minutes. Serve with lemon wedges.
Season meat with salt and pepper. Add chopped onion and put uncooked into bottom of 8 x 12-inch pan. Add well-drained beans, spreading evenly over meat. Spread undiluted cheese soup over beans. Top with Tater Tots. Bake at 350° for 1 hour. Serves 4. (Can be prepared and stored in refrigerator or freezer until baked.)
Mix thoroughly the shortening, sugar and eggs. Stir in milk and vanilla. Blend in flour, soda and salt. Stir in chocolate chips. Chill 1 hour. Heat oven to 375°. Drop rounded teaspoonfuls two inches apart on greased cookie sheets. Bake for 10 minutes, do not overbake.
Brown beef; drain off fat. Add remaining ingredients, except rice. Cook 10 minutes. Serve over hot rice. Makes 4 servings.
Cream together vanilla, sugar, egg and shortening. Add soda and sour milk. Mix and blend with vanilla and sugar mixture. Sift together baking powder, flour and salt. Mix with milk and sugar mixture until well blended, then add enough extra flour to make dough stiff enough to roll and cut. This makes several cookies.
Mix milk and egg. Pound pork thin; dip into milk and egg mixture. Then coat with bread crumbs or Fryin' Magic. Have frying pan with 1/4-inch oil heating. Fry on each side until brown. Only takes a few minutes. Drain and serve. I usually serve with green beans, rice and/or homemade French fries.
Add enough red food coloring to color this mixture. Bake pie crust and make the mixture. Cook this until boiling or until thickened. Set aside and cool. Put a layer of strawberries on cooked pie crust and then put on the cooled mixture. Slice strawberries on top. Chill for a couple of hours.
Unroll crescents and cut triangles in half. Take cube of cheese and place on small triangle and roll into crescent moon shape. Brush with beaten egg and bake on cookie sheet at 375° for 10 to 15 minutes. Serve warm on warming tray. Yield: 24.
With dough at room temperature, cut into small pieces. Stretch each piece; dip in melted butter. Dredge in cinnamon and sugar. Put into a greased Bundt cake pan. (Let pieces flop every-which-way.) Cover and let rise. Bake at 400° for 15 minutes. Turn down to 350° for another 30 to 35 minutes. Share with others! (Made this with many kindergarten children for many years.)
Brown meat lightly in large skillet or stew pan. Drain any excess grease. Add tomatoes, Ro-Tel tomatoes, green chilies, mushrooms, olives and onion. Mix thoroughly. Add cheese and spaghetti. Crumble bacon over all. Mix gently and place in large baking dish or 3-quart casserole dish. Bake at 350° for 35 to 40 minutes. Serve with grated Parmesan cheese, crusty rolls and a green salad. Serves 12 to 14 people.
Cream sugar and shortening; add egg and vanilla. Sift flour, baking powder, soda and salt together and add to creamed mixture.
Saute onion and garlic in butter; stir in soup and pour over vegetables. Put cheese on top. Bake at 350° for 1/2 hour or until bubbly. Top with onion rings and cook for 5 more minutes.
Melt margarine; add flour and nuts. Spread in two pie plates. Bake in 350° oven for 12 minutes.	Cool 15 minutes.
Preheat oven to 325°. Boil the chicken until tender and remove meat from the bones; cut into pieces, not too small. Season with salt and pepper; pour the sherry over meat.
Blend melted margarine, sugar and vanilla. Add eggs and mix well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture; blend well. Spread into greased 9 x 13-inch pan and bake at 350° for 40 to 45 minutes or until toothpick comes out clean. Cool and frost with chocolate frosting.
Salt, pepper and paprika each piece of chicken. Spoon sour cream over pieces. Sprinkle cracker crumbs over this and pour melted oleo over all. Bake uncovered at 350° for 1 to 1 1/2 hours.
In a large skillet, brown turkey with onion. Drain fat. Place meat mixture in a large crock-pot and add remaining ingredients. Mix all together well. Cook on lowest setting for 8 to 10 hours. Stir well before serving. Stores well for up to a week, if you have it around that long!
Melt unsweetened chocolate. Cream margarine with brown sugar. Add eggs, one at a time. Stir in vanilla. Combine salt and flour and stir in gradually. Spread in a 12-inch pizza pan. Bake at 325° about 10 minutes. Top warm pizza with pecan halves, milk chocolate (cut up) and semi-sweet chocolate chips. Melt white chocolate and drizzle over the top to look like melted cheese.
Mix cooked, diced chicken with peas, drained oranges, drained water chestnuts, onion and mayonnaise, sour cream and slivered almonds. Just pour boiling water over the peas; do not cook. Top with Chinese noodles when ready to serve.
In 13 x 9-inch casserole, mix potatoes and all ingredients. Top with 1/4 cup melted butter with 2 cups crushed cornflakes. Bake at 350° for 1 1/2 to 2 hours.
Grease or butter casserole dish. Layer sliced potatoes, salt, pepper, soup mix, butter, crackers and ham. Keep layering, ending with potatoes and crackers. Pour milk in until you can just about see it (1/2-inch from top). Cover with foil or lid. Bake at 350° to 325° for 45 minutes to 1 hour.
Mix together well the first 3 ingredients. Add the boiling water and vanilla. Pour into pie shells. Bake at 300° until knife comes out clean.
Mix carrots and raisins in bowl. Toss with mayonnaise and lemon juice.
Combine all. Pour into unbaked pie shell. Bake 40 min. or until crust is done.
Mix ingredients and pour into 2-quart casserole dish. Bake at 350° for approximately 1 hour.
Preheat oven to 425°. Melt butter in pan (in oven). Mix other ingredients. Pour into preheated pan. Bake 15-20 minutes. Top with fresh fruit, powdered sugar, lemon juice, syrup (use your imagination).
Mix dry ingredients. Cut in 1 cup shortening, using a pastry blender. The mixtures should resemble coarse meal. Store in airtight container in refrigerator. Use 1/3 cup milk to 1 cup of biscuit mix.
Grease a 13 x 9-inch pan. Put broccoli in bottom. Cut up chicken breasts and put on top of broccoli. Mix other ingredients and spread evenly. Be sure to spread mix all the way to edges. Bake at 350° for 35 to 40 minutes. Top with cheese. Put back in oven just to melt cheese.
Place first 7 ingredients in mixing bowl and beat with electric mixer 2 minutes. Add egg whites. Beat 2 minutes more. Stir in cherries and nuts. Bake at 350°.
Mix all ingredients. Shape mixture into 1-inch balls. Place about 2-inches apart on lightly greased cookie sheet or jelly roll pan. Bake 20 to 25 minutes at 350° or until lightly brown. Immediately remove from pan. Serve warm. Makes about 7 dozen appetizers.
Melt butter and mix all ingredients, then place stuffing in poultry. Cook your poultry in oven as called for.
Add beef and onion; brown in skillet. Season with salt, pepper, garlic and seasoned salt. Drain. Add ketchup, tomato sauce, A.1. sauce, Worcestershire sauce and mustard. Stir; simmer to taste. Serve on buns.
Combine in large bowl oil, peanut butter and both sugars. Add eggs, vanilla, flour, baking soda and salt. Form into balls and put on cookie sheet. Bake for 10 to 12 minutes at 350°. Makes 36 large cookies.
Brown meat, onion and garlic. Add seasoning, sauce, water and pepperoni; simmer 15 minutes. Boil pasta, mix with sauce. Put in 9 x 13-inch pan. Cover with cheese. Bake 1/2 hour at 350°.
Brown ground beef, add onion, pepper and seasonings. Cook until tender, then drain. Mix in enchilada sauce, tomato sauce and Milnot. Layer tortilla, meat mixture, cheese and sauce mixture until all used. I usually layer three times. Bake at 350° for about 1 hour. This is great served with a tossed green salad.
Mix well. Drop by teaspoon, flattening with fork. Bake at 350° for 8 to 10 minutes.
Preheat oven to 400°. Sift flour, sugar, baking powder and salt in medium bowl. Make well in center. Mix milk, egg, oil, banana and nuts in small bowl. Pour into well. Mix batter just until moistened. Do not overmix. Spoon mixture into prepared muffin cups. Bake about 15 minutes or until golden brown. Test with toothpick.
Mix vanilla wafer crumbs, orange juice, margarine and powdered sugar. Shape in balls.	Roll in pecans or coconut. Place in covered container and refrigerate.
Cream butter, sugar and egg until light. Stir in dry ingredients; alternate with coffee. Add apples, nuts and raisins. Double this recipe and bake in greased tube pan at 350° for approximately 1 hour. Can be frosted, if desired.
Combine sugar, flour, cornstarch and cocoa. Add melted margarine and eggs, one at a time. Then add vanilla and milk. Next add pecans and coconut. Bake one hour at 300°. Makes 3 pies.
Preheat oven to 425°. In large bowl, combine filling ingredients. Mix well and turn into crust. Bake 15 minutes, then reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool before cutting. Garnish with whipped cream and nuts, if desired. Refrigerate leftovers
Preheat oven to 350°. Mix ingredients and roll into small balls. Place on a cookie sheet sprayed with Pam. Bake at 350° for 15 to 20 minutes. Ingredients mix together better if they are at room temperature.
Melt margarine in saucepan over low heat. Add marshmallows; stir constantly, until marshmallows are melted and mixture is syrupy. Remove pan from heat. Add cereal; stir. Spread in buttered pan; press top with wax paper to spread to sides of pan. Cut when cool. Yields about 24 (2-inch) squares.
Tear apart lettuce into a large bowl. Chop cauliflower and spread over lettuce. Spread a thin layer of mayonnaise on top of cauliflower (use as much as necessary to cover). Sprinkle cooked bacon (crumbled) over layer of mayonnaise. Chop green onions and spread layer next. Sprinkle Parmesan cheese over entire salad. Cover and refrigerate overnight. To serve, mix all ingredients and serve.
Fry together bacon, hamburger and onion. Add to beans, then add brown sugar, catsup, vinegar, dry mustard and garlic. Bake at 350° for 1 hour, or put in crock-pot for 2 or 3 hours.
Mix ground beef, bread crumbs, milk, salt, Worcestershire sauce, pepper, onion, egg and parsley. Shape mixture into 1-inch balls. Cook meatballs in 12-inch skillet over medium heat, about 15 minutes, turning occasionally, until brown. Remove meatballs from skillet; drain.
Brown onion and garlic in oil. Add shrimp, tomato sauce, tomatoes, pepper and herbs. Cover and simmer for 15 minutes. Serve with rice. For fat-free dish, omit oil.
Stir 1/2 cup cocoa into 2 sticks melted oleo. Set aside. In mixing bowl, mix together sugar, flour and salt. Using mixer, beat in eggs. Add cocoa mix. Stir in pecans. Bake in 9 x 13-inch prepared pan at 350° for 20 to 25 minutes. Let cool. Spread marshmallow cream on slightly warm cake.
Mix dressing according to package directions. Cut steak, about 1/2-inch thick. Marinate in glass container for 48 hours, then grill.
Partially melt chocolate squares over very low heat in saucepan. Remove from heat; stir rapidly until entirely melted. Wash and dry strawberries with stems. Holding by stem, dip one at a time, in chocolate. Cover 3/4 berry. Put on wire rack, stem down, until chocolate is firm.
Microwave baking bars and water in small microwave bowl on High, about 2 minutes or until bars are melted. Cool. Mix 1/4 cup flour, coconut and almonds in small bowl; set aside. Heat oven to 350°. Grease and flour 3 round pans (9 x 1 1/2-inches). Beat margarine and 1 1/2 cups sugar in large bowl on medium speed until fluffy. Beat in egg yolks and baking bar mix. Add 2 1/4 cups flour and baking soda alternately with buttermilk, beating until thoroughly blended. Stir in coconut mix. Set aside. Beat egg whites on high until soft peaks form. Gradually add 1/4 cup sugar, beat until stiff, but not dry. Fold egg white mix into batter. Divide among pans. Bake 25 to 30 minutes, until cake springs back when touched or toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and cool completely on wire racks. Fill layers with jam. Frost with Vanilla Buttercream Frosting. Garnish with additional coconut and grated white baking bar, if desired.
Preheat oven to 475°. Spray cookie sheet liberally with vegetable cooking spray.
Mix all dry ingredients in bowl; add oil and warm water. Knead until dough is mixed well, about 15 minutes. Grease bowl; cover dough with wet towel. Proof in warm place until double in size. Form into loaf (grease pan). Let rise again until doubled. Bake at 400° for 15 minutes; lower temperature to 350° until done.
In a large skillet, braise meat in 1/4 cup oil until brown. Transfer meat to large kettle or electric slow cooker, leaving liquid in skillet. Add water and tomato sauce to meat, cook over low heat. Saute onion, green pepper and garlic in remaining 1/4 cup of oil and liquid in skillet. Add remaining dry ingredients. Simmer about 30 minutes, then transfer to kettle. Simmer about 2 hours. Dip off grease that settles on top.
Combine corn oil and sugar and beat with a beater. Combine remaining ingredients in a large bowl and mix by hand using a wooden spoon, stirring well after each addition. When all ingredients have been added and mixed well, pour into a greased 9 x 13-inch loaf pan and bake at 350° for 40 minutes. (Spray pan with Pam.)