HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients or blend in blender a few minutes. Pour in unbaked pie crust. Bake at 350° for 35 to 40 minutes. Don't brown.
Mix Cool Whip and condensed milk with electric mixer. Fold in pineapple and cherry pie filling until pink in color. Refrigerate 1 hour.
Cream the butter or margarine and cream cheese until smooth. Add sugar and cream together until smooth and fluffy. Add eggs, one at a time, blending until smooth. Sift flour and add to mixture. Add vanilla flavoring. Pour into a 12-inch tube pan. Bake at 325° for 1 1/2 hours. Allow cake to cool 10 minutes, then remove from pan and continue to cool.
Slice onions and cucumbers very thin. Soak in salt water 2 to 3 hours. Rinse well. Add sugar and vinegar; freeze.
Combine sugar, butter and oil with the eggs. Sift dry ingredients together and mix with buttermilk. Fold in zucchini, nuts and chocolate chips. Pour into greased 9 x 13-inch pan. Bake in 350° oven for 35 to 45 minutes. Dust with powdered sugar when cool.
Combine sausage, bread crumbs and egg; mix thoroughly. Fill each mushroom cap with mixture. Put on a buttered broiler pan and broil about 6 inches from heat for 8 to 10 minutes or until sizzling.
Heat the oil in a saucepan, add onion, ginger and oyster sauce. Pour sauce on the chicken breasts and let stand for 5 minutes. While sauteeing, add the marinated chicken breasts. Save the marinade of teriyaki sauce. Stir the chicken to coat with the sauteed ingredients. Keep covered for 25 minutes and simmer. Add soy sauce and remaining marinade. Let boil. Season to taste. Add snow peas and coriander in the last few minutes of cooking. Serve hot.
Mix everything together except mayonnaise. Cook until thick, then add mayonnaise and beat well. Cool before using. Makes more than a quart. Stores well in refrigerator.
Shred zucchini like cabbage, using rind also. If seeds are really big, remove, otherwise can leave them. Combine zucchini with all other ingredients. Can add nuts or raisins to your desire.
Melt butter in large pan over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add Rice Krispies; stir until well coated. Using buttered spatula or wax paper, press mixture evenly into a buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Use fresh marshmallows.
Peel potatoes and slice lengthwise. Sprinkle with ground pepper and salt. Steam for 8 to 10 minutes (until done). Wash and trim ends off zucchini. Slice lengthwise. Sprinkle dill and pepper on top. Steam for 4 to 5 minutes (until done). Wash and trim leaves and bottom off leek. Cut very thin strips about 3 inches long. Wash mushrooms and cut into fourths. Roll lemon well and cut in half. Juice. Warm 1 teaspoon of olive oil in pan. Sprinkle leek strips in pan. Pour mushrooms over leeks. Sprinkle 1 teaspoon dill and 1/2 teaspoon cayenne pepper. Add 1 tablespoon lemon juice and increase heat. Add 1/3 cup Chablis or white wine. Shake mixture slightly. Place halibut on top of mixture. Sprinkle sea salt and ground pepper over fish. Put lid on and steam until done.
Cream shortening; add sugar, molasses and egg and mix thoroughly. Mix in sifted dry ingredients. Roll in small balls; dip in granulated sugar and place 2 inches apart on a greased cookie sheet. Bake about 10 minutes at 350°. Makes approximately 5 dozen.
Heat oven to 350°. Grease 13 x 9-inch pan.
Place grits in boiling water, cook 2-5 minutes. Add butter, cheese roll, and velveeta cheese, melt together, then add 2 beaten eggs with milk. Pour mixture into baking dish. Bake 45-60 minutes at 350°.
Cut and mix all ingredients together as follows: Cook shells, drain, run under cold water until cooled. Cut all ingredients into chunks. Mix oil, vinegar, oregano, salt and pepper. Pour over salad; mix well. Refrigerate. Better flavor if it sets for a few hours.
Drain lettuce well and spread evenly in flat bottom container. Add in layers the celery, onion, carrots, green peppers and frozen peas. Mix mayonnaise, sour cream and sugar. Spread over peas. Sprinkle bacon and Cheddar cheese over mayonnaise mixture. Cover with Saran Wrap (tightly) and refrigerate for 24 hours.
Mix and bring to a boil all ingredients except cucumbers; then add cucumbers. Boil for 5 minutes. Keep stirring until cucumbers change color. Then pack into jars and seal.
Stir all together and bake at 350° for 50 to 60 minutes in 8 x 8-inch pan.
In a 1 gallon reclosable bag, add 1/2 cup flour, yeast, sugar and warm water. Mix thoroughly by squeezing the zipped bag. Let rest 10 minutes (in sun if possible). Add to the bag whole wheat flour, 1/2 cup flour, 1/2 teaspoon salt and oil. Knead the bag, adding 1/2 cup flour (or as needed) to make dough pull away from bag into a ball. Turn bag inside out so dough drops onto floured wax paper. Knead into loaf shape and place in greased pan. Cover with the plastic bag; let rise 30 minutes in warm place. Bake at 375° for 25 to 30 minutes.
Press crescent rolls in jelly roll pan. Bake at 375° for 10 minutes. Cool. Mix cream cheese, Miracle Whip and Hidden Valley dressing. Spread over crust. Sprinkle veggies over cream cheese layer. Sprinkle with cheese. Pat down firmly. Refrigerate 1 to 2 hours.
Boil and debone chicken. Mix all together; pour into greased casserole dish. You can put buttered Ritz cracker crumbs on top. Heat in oven at 400° until bubbly or top is browned.
Pound chicken breasts thin. Lay a strip of ham and slice of cheese on each breast half. Roll up and secure with toothpicks. Dip in slightly beaten egg white (or water, if preferred) and roll in bread crumbs to coat. Place in microwavable casserole dish. Microwave approximately 10 to 12 minutes, turning once halfway through. Serve over a bed of rice.
Dump all ingredients into a large bowl; blend well with a spoon. Pour into a long Pyrex dish and chill before serving.
Mix in order given. Grease a loaf pan. Put mixture in one loaf or 12 lined cupcake pans. Bake at 350° for 30 minutes for paper lined cupcakes or 1 hour for loaf pan.
Make yeast dough into muffin size balls. Roll dough out until paper thin. Fry ground beef and drain. Cook cabbage and drain. Add ground beef and cabbage together. Spoon texture out into rolled dough. Add 1/2 slice cheese on top. Make into a biscuit. Put "biscuit" in greased pan. Let raise until doubled in size. Brush with oil on top before baking. Bake at 350° until golden brown.
Mix sausage, cheeses, red pepper and olives in a bowl. Then spray muffin tins with Pam and press wontons in tin. Bake for 5 minutes at 350° or until brown. Remove wontons from tins. Put on cookie sheet. Fill with sausage mixture and bake another 5 minutes or until bubbles. Serve warm.
Mix together in casserole dish sprayed with Pam. Put crushed corn flakes, if desired, on top. Bake at 350° until cheese melts.
Mix all together and pour in unbaked pie shell; bake at 350° for about 45 minutes. (This will also make 15 miniature pie shells.)
In a 9 x 13-inch casserole dish spread crescent rolls on the bottom. Crumble cooked sausage over rolls. Spread hash browns then the cheese over sausage. Mix eggs, milk and salt and pepper. Pour over casserole and bake at 375° for 35 to 45 minutes.	Make sure it is brown. I usually make this the night before and pour the egg/milk mixture over the rest of it prior to baking. This is a great casserole for Christmas morning!
Mix water and cornstarch. Heat until very thick. Add sugar free jello. Line pie crust with strawberries or sliced peaches. Pour thickened gel over top. Chill and serve with any sugar free topping.
Beat eggs until foamy. Add the rest of the ingredients. Mix well. Turn batter into a well-greased 9 x 5-inch loaf pan. Bake one hour and 20 minutes at 350°. Remove and cool on rack.
Grate cheese and mix well with cracker crumbs. Add liquid from asparagus to mushroom soup. Put layer of cracker crumbs and cheese in bottom of casserole; add layer of asparagus tips. Sprinkle with nuts. Cover with mushroom soup. Repeat until all ingredients are used. Put layer of cheese and cracker crumbs on top; decorate with whole blanched almonds or pecans. Pour melted butter over casserole. Bake at 350° for 30 minutes.
You can also add onions, tomatoes, green pepper, lettuce, etc., whatever you desire. Arrange roll dough in bottom of 9-inch pie shell to form crust. Brown ground beef. Drain well. Add taco seasoning. (Do not add any water to the seasoning mix.) Put meat into pie. Spread sour cream over. If desired, slice tomatoes, green peppers, onion and lettuce on pie. Top with cheese. Bake at 350° for 25 to 30 minutes.
Mix chicken, cheese and seasonings. Some add a little cream cheese to help hold mixture together. Place 1 teaspoon of mixture on wonton wrapper and fold like an envelope. Wet edges with a touch of water to seal envelope. Deep fry until golden. Serve with sweet and sour dip.
Toss together the broccoli, bacon, raisins, sunflower seeds and onion. Mix together the mayonnaise, sugar and vinegar. Mix the mayonnaise mixture with the broccoli mixture. Chill.
Place beans in 9 x 13 pan. Drizzle with oil and remaining ingredients. Stir to coat. Bake at 400° for 20 minutes. Stir midway.
Cream together margarine, Crisco, sugar and brown sugar and then add eggs. Add dry ingredients, then vanilla and Rice Krispies. Bake on greased cookie sheet at 375° for 8 to 10 minutes. Makes 5 dozen.
Add noodles to boiling, salted water; cook until tender. Drain and rinse. Mix all ingredients and put in a buttered 1 1/2-quart casserole. Cover. Bake at 350° for 30 minutes.
Blend together dry ingredients in a shallow dish. Dip chicken pieces in buttermilk. Shake to remove excess. Roll in flour mixture. Heat oil or shortening 1-inch deep in electric skillet. Add chicken pieces a few at a time. Cook until golden brown on both sides, turning once, about 5 minutes altogether. Drain on paper towel. Serve hot or cold.
Brown beef and onion. Drain off excess grease. Begin with layer of squash (half). Add beef mixture, then rest of squash. Pour can of undiluted soup on top. Bake 30 minutes at 350°.
Preheat oven to 350°. Remove 1/2 cup of cookie dough and reserve for another use. Add flour to remaining dough and knead with hands to combine. Press dough into 14-inch circle pizza pan. Bake for 15 to 20 minutes or until cookie is lightly browned. Let cool 10 minutes. Loosen cookie from pan and cool completely.
Mix first 3 ingredients in a saucepan; bring to a boil. Add vanilla and set aside to cool. Crush cookies; add melted oleo and press into a 9 x 13 pan. Freeze for 20 minutes. Spread 1/2 gallon of ice cream over crust and freeze for another 30 minutes. Pour cooled fudge sauce over the ice cream and freeze another 30 minutes. Spread 8-ounce carton of Cool Whip on top; cover with foil and freeze for 12 hours.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire, lemon juice and seasonings.
Boil sugar, Karo syrup and margarine for 2 to 3 minutes. Add peanut butter; make sure it melts. Add vanilla and Chinese noodles. Fill miniature paper cups. Work fast, as mixture becomes difficult to work with as it cools off.
Brown meat in oil. Remove meat; add onion and green pepper and cook until tender. Stir in next 7 ingredients; add meat. Cover; simmer 30 minutes, stirring occasionally. Cook spaghetti according to package directions; drain. Remove 1/2 the sauce from heat; stir into spaghetti. Top cutlets with cheese; cover pan for 5 minutes. Arrange spaghetti and meat on platter. Pass extra sauce and Parmesan cheese. Serves 6.
Layer broccoli and chicken cubes in a 7 x 11-inch casserole dish.
Mix all ingredients together. Cook, covered, 6 to 7 hours minimum in a 250° oven.
Cream butter and sugar. Add eggs and beat. Add buttermilk, soda and applesauce. Sift flour with baking powder and spices. Add to creamed mixture. Mix the cherries and nuts with a little bit of flour and add to the mixture. Cook in layers and put together with 7 Minute Icing.
Saute sausage; remove. Add margarine. Saute onions, celery and parsley (add garlic if you like). Remove from heat; add salt and pepper, Worcestershire sauce, oysters, sausage, pecans and bread and toss well. Makes 10 to 12 cups. Stuff turkey or bake in separate pan.
In a large bowl, combine flour, butter, sugar and salt. Blend with pastry blender until resembles coarse meal. Add egg yolk and work dough with hands until dough forms a ball. Divide into thirds on greased cookie sheet. Shape each third into a 12 x 1-inch strip about 4-inches apart. Make depression 1/2-inch deep down the middle of each strip.
Pour juice into ice cube tray. Place a toothpick into each section. Freeze.
Mix together cream cheese, 1 Tbsp milk and sugar in a large bowl whisk until smooth. Gently stir in the whipped topping. Spread in the bottom of the cracker crust. Pour 1 cup milk into a bowl, add pudding mixes. Beat with a wire whisk for 1 minute, it will be thick. Whisk in pumpkin and spices until well blended. Spread over cheese layer. Refrigerate for 4 hours or until set. Garnish with extra topping if desired. Store left over pie in the refrigerator.
Brown the hamburger and onion. Add the remaining ingredients. Simmer 3 hours; salt to taste.
Cream together softened cream cheese with the condensed milk. Add limeade and food coloring until very smooth. Fold in half the carton of Cool Whip and place filling in the prepared crust. Refrigerate at least 2 hours before topping with remaining Cool Whip, kiwi and oranges.
Place entire contents of box of cereal in very large bowl. Over low heat, melt margarine and marshmallows until smooth and mixed. Pour this mix over cereal and stir gently, coating. Divide and press gently into two foil or wax papered 13 x 9-inch edged cookie sheets. Let cool. Flip onto cutting board and cut bars approximately 2 x 3 x 3/4-inch thick. Insert sticks 2/3 through bars. Melt chocolate chips and dip 1/3 of each in, then sprinkle with candy. Cool on wax paper. Can be individually wrapped and tied with ribbon.
Mix all ingredients. The batter is thick. Spread in a 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Cook grits, butter and cheese in salted water until well done. Add egg yolks. Fold in egg whites. Put in greased casserole. Sprinkle top with crumbs. Bake at 350° for 45 minutes. Serves 6 to 8.
First, you need to cook the chicken while fixing the dough. Put both together in a big pan; stir on the stove. Cook until dough is real soft and the chicken is real tender, about 20 to 25 minutes on low on the top of the stove.
Blend liquid ingredients. Stir into dry ingredients. Crumble and bake on cookie sheets at 350° for 15 minutes. Lower to 200° and bake until dry and golden brown. Stir occasionally. Keeps well stored in covered jars.
Grease and flour loaf pan. Cream butter and sugar. Add eggs, one at a time. Add mashed bananas, sour cream and baking soda. Combine flour, baking powder and salt; slowly add. Bake at 350° for 45 minutes to 1 hour.
Cream together the margarine, peanut butter and sugars. Add eggs, creaming well. Add to mixture the soda and vanilla. Mix well. Add chips and M&M's. Add oatmeal. Bake at 350° for 13 to 16 minutes. These must be soft on top when done baking. Let set on pan for a few seconds before removing.
Place 3 cups chopped cabbage in casserole dish. In skillet, put hamburger, onion, butter, salt and pepper. Let cook until brown. Pour over cabbage. Place remaining cabbage on meat mixture. Spread tomato soup over cabbage. Let cook, covered, for 1 hour at 350°.
Cream margarine and sugar. Gradually add flour, egg yolk, cinnamon and vanilla. Place on buttered cookie sheet and pat down until 1/4-inch thick. Spread unbeaten egg white over top of cookie mixture. Pour off excess egg white. Sprinkle nuts on top and press into cookies. Bake at 350° for 30 minutes. Cut while warm.
Add water to egg white. Add pecan halves and toss to coat. In separate bowl mix well the cinnamon, sugar and salt. Pour over nuts and egg white mixture. Spread on cookie sheet. Bake at 250° for 30 to 45 minutes. Stir every 10 minutes until dry.
Crush cornflakes in a food processor or with a rolling pin. Put in a plastic bag large enough to place a piece of chicken in. Add parsley and garlic to the bag. Set aside. Using a brush coat the chicken all over with the Miracle Whip. Place one piece at a time into the bag of cornflakes and shake until well coated. Place in a pan sprayed with nonstick spray. Continue with the other pieces. Place in 325° oven, uncovered, and bake for 1 hour.
Preheat oven to 425°. In bowl mix flour and baking powder. With pastry blender (or a fork), cut in shortening until mixture looks like coarse meal. Add milk and stir enough to hold dough together. Place on floured board, knead lightly about 10 times. Roll dough 1/2 inch thick. Brush with melted butter. Sprinkle with cinnamon-sugar mixture and raisins. Roll up into log shape. Cut into 3/4-inch pieces. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until browned.
Beat in whites and acid of green lemon. Double for one and a half pound cake. Bake in 350° oven until done.
Crush wafers, melt margarine and orange juice. Mix all ingredients. Roll into small balls and coat with additional powdered sugar. Store in refrigerator.
Dissolve the sugar in some hot water, then combine it with the rest of the ingredients. Put the mixture into jars, cover them and set them in the sun for 4 hours. The root beer will be ready to serve the next day. Chill it before serving.
In 9 x 13-inch pan, mix flour, oleo and nuts. Bake for 15 minutes at 375°.
Put sugar and can of condensed milk in a large mixing bowl. Pour in blender and beat on high. Then empty in the freezer and add the rest of the ingredients.
Put holes in each biscuit, stretching the holes until the edges only are full of dough. Fry in oil; turn each when bottoms look brown. Place each doughnut in bag and shake in cinnamon mixture. Pull out with fork. These cook rapidly, so watch closely.
Spread pie filling in a 2-quart dish (8 x 12-inches). Place margarine in a 2 quart glass bottom bowl; microwave on High for 1 minute or until melted. Stir in dry cake mix and granola. Blend well. Sprinkle this crumb mixture over pie filling. Microwave on High 12 or 14 minutes, rotating halfway through cooking. Top crumb mixture will become crisp upon standing. Makes 8 servings.
Combine 3/4 cup of the pear juice and 1/4 cup of water. Bring to a boil. Add Jell-O and stir well. Cool to touch. Blend buttermilk with Cool Whip. Add mayonnaise (or sour cream) and blend well. Fold in the fruit and grated cheese. Add cooled Jell-O and blend well. Congeal in 3-quart Pyrex dish. Cut into 18 pieces.
Mix eggs, mushrooms soup, diced onions and mayonnaise in bowl. Add broccoli. Mix and put in baking dish. Cover with grated cheese, Italian or Cheddar, amount to taste. Put buttered bread crumbs over cheese. Bake at 350° in oven until golden brown and sides look as if they are bubbling.
Make Jell-O with one cup hot and one cup cold water. Stir in cranberry sauce, crushed pineapple and mandarin oranges. Add walnuts. Pour into mold and refrigerate.
Mash garlic, salt, and pepper with fork. Add anchory paste, then mash again. Add mustard, Worcestershire sauce and 2 T Parmesan cheese. Mix well. Beat in oil, lemon juice, and vinegar until well blended. Beat in oil, lemon juice, and vinegar until well blended. Beat in egg yolks until thick and creamy. Add to lettuce sprinkle with remaining cheese. Enjoy! You could also add grilled chic-shrimp or even steak.
In 5-quart pan brown bacon pieces. Drain off grease. Add potatoes and corn. Cover with water. Cook until potatoes are tender. Add oleo and Cremora; stir. Thicken with potato flakes.
Heat sugar and water to boiling to melt sugar and cool. Mix all ingredients together in a milk carton and freeze. Thaw 2 hours before serving. Add two 2-liter bottles Sprite and serve slushy. Delicious!!!!!!
Mix above ingredients in a large bowl until well blended (except cherries). Drop by teaspoon onto cookie sheet. In the center of each cookie, place a cherry. Bake 8 to 10 minutes at 350° or until lightly browned.
Preheat oven to 350°. Prepare pans. Heat milk until barely simmering. Remove from heat and whisk in cocoa until thickened and almost smooth. Let stand 2 to 3 minutes to cool. Whisk in applesauce and vanilla. Mix flour, 1 1/4 cups sugar, baking powder, baking soda and salt in large bowl. Beat egg whites in medium bowl until thick and foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Pour cocoa mixture over flour mixture. Stir just until blended. Gently stir about 1/4 egg whites into flour. Fold in remaining whites until no streaks remain. Pour into pan. Bake 20 to 30 minutes. Cool on wire rack about 10 minutes before removing from pans.
Season fish with salt. Saute onion, celery, green pepper and garlic in 4 tablespoons butter until tender. Blend in flour. Add wine or chicken bouillon and milk. Stir until thick. Add shrimp, crab, bread crumbs, parsley and egg. Season with salt and pepper and cayenne pepper. Place stuffing on fish fillets and roll up and secure with toothpicks. Place in buttered baking pan. Cover with foil. Bake at 350° for 25 minutes. Brush with remaining butter and sprinkle with paprika and lemon juice. Bake uncovered for 10 minutes. Spoon pan juices over fish and serve. Serve with a tossed salad and corn muffins.
Season chicken, roll in butter. Set aside. Mix other ingredients. Bake in 250° oven for 2 hours.
Defrost green beans. Mix soup and sour cream together. Put layer of green beans on bottom of dish. Cover with sour cream and soup mix. Slice Velveeta cheese and put on top. Cover with Durkee onions. Repeat with another layer. Top with slivered almonds or ground almonds. Bake in conventional oven or microwave until cheese is melted.
Mix cake mix, eggs, oil and mandarin oranges. Pour into greased and floured 9 x 13 cake pan and bake according to directions on box. Cool cake. Drain pineapple and mix pineapple juice with pudding. Mix in pineapple and cool whip. Spread on cooled cake. Refrigerate.
Mix like pie dough and press into a 9 x 13-inch pan. Bake at 375° for 15 minutes.
Mix water, rice and soup mix in baking dish. Put chicken on top. Place butter on top. Cover and bake 1 1/2 hours at 350°.
Thaw fish, if frozen. Arrange on greased rack of broiler pan. Brush with some of the melted butter. Broil 4-inches from heat for 5 to 10 minutes, or until fish flakes easily when tested. Mix bread crumbs, cheese and parsley. Add remaining butter and toss well. Sprinkle on fish. Broil 1 to 2 minutes or until browned. Serve with lemon wedges.
Tear cake into small pieces and layer in bottom of a 13 x 9-inch cake pan. Prepare pudding according to package directions. Cool slightly and pour over cake; cool for half an hour in refrigerator. In small bowl, fold into whipped topping the chocolate chips and chopped nuts. Spread mixture over top of pudding. Cover and refrigerate.
Mix all the ingredients together and bake at 350° for 30 to 35 minutes.
Dissolve yeast in the lukewarm water. Add 1 teaspoon sugar and stir. Melt shortening and set aside. Heat milk to lukewarm. Add salt and 1/2 cup sugar. Beat eggs and add to yeast. Pour into milk. Add enough flour to make batter. Beat until smooth. Add butter and Crisco. Stir well. Add enough flour to make a soft dough. Knead until elastic. Put into greased container. Cover and let rise until double in bulk. Rise and punch down 3 times. Make into rolls. Let rise 1 hour. Bake at 350°.
Mix together and put in casserole. Melt 1 stick margarine and pour on top. Bake at 350° until bubbling, approximately 1/2 hour.
Sift together flour, baking soda, salt, cinnamon, allspice and cloves. Add shortening, sugar, egg and applesauce. Beat until smooth, about 2 minutes. Stir in rolled oats and raisins. Drop by teaspoons a few inches apart on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen cookies.