HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, sugar and eggs. Mix together flour, spices and baking powder. Add alternately with milk. Add nuts, pumpkin and baking soda. Mix well and pour into a 9 x 13 x 2 pan. Bake at 350° for 35 minutes.
Remove shells from crab meat. Add all of the above ingredients in order listed. Shape into 10 to 12 cakes and fry in hot oil until golden brown or broil.
Mix pretzels, 1 tablespoon sugar and melted margarine in 9 x 13-inch pan. Bake at 400° for 8 minutes. Beat cream cheese and sugar together. Beat in Cool Whip. Spread over cooled, baked crust. Spread completely to the edges so jelly layer doesn't make soggy.
Mix first four ingredients in bowl; add beaten eggs, butter and vanilla and fold in chopped apples. Bake at 400° for 10 minutes; reduce heat to 350° and bake for 25 minutes. This fills two pastry filled pie pans.
Combine all ingredients. Place half of mixture in casserole dish. Sprinkle with slivered almonds. Add remaining half of mixture, topping with more almonds. Bake in 350° oven until bubbly. A few minutes before serving, add grated cheese and 1 can French fried onions; heat through.
Preheat oven to 425°. Mix bread, eggs and other ingredients well. Should be consistency of cake batter or thick soup or it will cook up too dry. Put in a greased 9 x 13-inch baking dish. Bake about 40 minutes.
Cook sausage and drain. Cook squash and drain. Mix all ingredients together. Pour into baking dish. Bake at 375° until bubbly.
Heat oven to 350°. Cream Crisco, peanut butter, sugar, brown sugar, milk and vanilla in large bowl at medium speed until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt.	Mix into creamed mixture. Drop rounded tablespoonfuls of	dough 2-inches apart onto greased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 350° for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack.
Peel shrimp; devein if desired. Place cooked rice in a bowl. Add shrimp, cheese and soup to rice. Melt butter in a large skillet over medium-high heat and add green onions. Cook, stirring constantly, until tender. Stir green onions, Worcestershire sauce and next 4 ingredients into rice mixture. Spoon into lightly greased 11 x 7 x 1 1/2-inch (or 2-quart) baking dish. Bake casserole at 375° for 45 minutes. Yield: 6 servings.
Roll crackers; put into a 9 x 13-inch pan. Melt margarine and pour over crumbs. Add pecans and mix well. Reserve 1/2 cup for topping and spread evenly in pan. Melt ice cream (almost soupy). Mix in dry pudding and pour over crumb mixture. Spread Cool Whip over all and sprinkle on your 1/2 cup reserved topping. Freeze overnight.
Mix together; chill 2 hours or overnight. Roll in balls and chill again. Dip in chocolate.
Melt oleo, chocolate chips and peanut butter. Pour over Crispix. Mix well. Put into large brown grocery bag. Add 1 cup powdered sugar. Shake well. Add another cup; shake well. Add 1/2 cup and shake well. Pieces should be individually coated. If needed, add another 1/2 cup powdered sugar.
Cream butter and sugar. Beat in egg and vanilla. Sift flour. Blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake 10 minutes at 375°. Makes 2 1/2 dozen.
Into blender put egg, vinegar, mustard, salt and 1/4 cup of oil. Cover blender. Blend 15 seconds on chop. Remove cover and pour in remaining oil in a fast stream. Blend 3 seconds on liquefy. Store in small sealed container in refrigerator.
Fry bacon in Dutch oven and leave bacon in Dutch oven with fat. Add can of tomatoes, ketchup, Worcestershire sauce, potatoes, salt and pepper to taste and red pepper. Cook until potatoes are done. Add bass fillets and cook until fish flakes. Serves 6.
This recipe is best made the day before you want to serve it. Make cake according to package. Bake in greased 9 x 13-inch pan. Allow to cool. Make holes all over cake with a long-tined fork. Add milk to cream of coconut until it measures 2 cups. Mix slowly. Pour over top of cake. Spread whipped topping over top and sprinkle on lots of coconut. Place in refrigerator. Stays moist 3 to 4 days.
Put pineapple, bananas and oranges in a bowl. Squeeze lemon juice over them. Add strawberries and kiwi fruit and mix well. Boil honey with 3/4 cup water; cool. Pour over salad and mix well. Refrigerate 1 hour to blend flavors.
Notice: Use a brown grocery bag; cut 6 to 8 inches off the top to fit in the microwave.
Brown meat in small amount of shortening. Add taco mix; stir until mixed. Add water and soups. Cook, stirring, until mixture simmers. Remove from heat. Place alternate layers of tacos and meat mixture in casserole. Bake at 350° for 15 minutes. Yields 8 servings.
Mix all ingredients together and knead real good. Preheat oven to 425°. Bake 10 to 12 minutes.
Fry duck lightly on both sides. Make gravy by browning the flour in butter. Add chopped onion and let mellow. Add parsley, green onion and celery with 3 cups of water. Let all simmer for 10 minutes. Add duck to gravy and cook until it begins to tenderize. Add parboiled turnips and cook until duck is tender.
Grease and flour a loaf pan. (I use the miniature loaf pans.) Mash banana and mix in egg, oil and sugar.	Mix well and then add flour and nuts. Pour into pan and bake at 350° for metal or 300° for glass pan for 45 to 50 minutes or until toothpick inserted comes out clean.
Drain pineapple, saving juice. Mix jello according to directions and pour into 9 x 13-inch Pyrex dish. When almost congealed, add pineapple and nuts. Congeal completely. Mix cream cheese and Cool Whip and spread on jello. Cool. To pineapple juice, add lemon juice, sugar, flour and eggs. Cook over low heat until thick. Chill. When cool, pour over jello-cream cheese.
Add yeast to lukewarm water and 1 teaspoon of sugar. In saucepan, heat the 2 cups of milk until scalded; add shortening, 2 tablespoons of sugar and salt. Cool to lukewarm. Add yeast mixture, then flour. Let rise until doubled, then work down and let rise again. Make into buns or loaves and let rise again. Bake at 350° until done.
Soften 1 cup butter or margarine. Add 2 - 3 oz. packages cream cheese, beat until smooth and creamy. Sift and measure 2 cups flour.
In saucepan, heat all ingredients, except ice cream. Spoon ice cream into six dishes. Pour warm cherry mixture over the ice cream. Serve immediately. Delicious!
Put Spam and Velveeta cheese through meat grinder. Mix with enough Miracle Whip to make it spread easily. Add pickle relish and mix well.
Reserve half of the butter. Mix the first 9 ingredients and place in well buttered casserole dish. Mix bread crumbs with the reserved melted butter; sprinkle on top of casserole. Cover and bake approximately 1 hour and 10 minutes at 350°, then uncover and bake approximately 10 to 15 minutes longer.
Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in mashed bananas and pecans. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 2 greased and floured 8-inch round pans. Bake at 350° for 30 minutes.
Heat oil in skillet; brown garlic cloves in hot oil. Remove garlic and add chicken. Thoroughly brown chicken in oil. Remove chicken from oil and drain. Place in 11 x 7-inch pan. Mix remaining ingredients and pour over chicken. Bake for 20 to 25 minutes.
Mix first 6 ingredients. Add beaten eggs and vanilla. Mix well. Pour batter into 2 brown paper lined and buttered loaf pans. Bake at 250° for 2 1/2 hours.
Mix dry jello and pineapple; set aside for 10 minutes. Then add cottage cheese, marshmallows and Cool Whip. Stir together. Let set overnight in refrigerator before serving.
Mix together dates, baking soda and boiling water; let cool. Cream together sugar, butter and egg. Add vanilla, flour and nuts. Mix all together. Makes 1 loaf. Line pan with wax paper on bottom. Bake at 350° for 1 hour.
Brown ground beef and drain. Stir in soup and noodles. Simmer for 5 minutes. Serve over toast. Yield: 8 servings.
Mix flour and cinnamon. Reserve. Beat margarine, corn syrup and vanilla in a large bowl on medium speed until well blended. Stir in flour mixture and walnuts. Cover and refrigerate until chilled and easy to handle, at least 3 hours. Heat oven to 350°. Shape dough by rounded teaspoonfuls into rolls, 2-inches long. Place 2-inches apart on ungreased cookie sheet, shaping to form crescents. Bake until light brown on bottoms, 15 to 18 minutes. Cool on wire rack. Roll in powdered sugar. Makes about 6 dozen cookies.
Skin chicken and cut meat off bones. Dip in batter and deep fry in vegetable oil.
Mix first 5 ingredients together in a large bowl. Add enough flour to make a soft dough. Beat with a fork. Cover with a little oil and let rise. Will keep in the refrigerator for several days.
Mix orange slices (pieces) with 1/4 c. flour. Mix next ingredients in order given. Add orange slices. Roll into balls and put on greased cookie sheet. Bake for 10 to 12 minutes at 350°.
Put broken up angel food cake pieces in large bowl. Put cut up bananas and strawberries on top of cake pieces. When cool, pour banana pudding over all. Stir gently. Place in refrigerator to chill well. May be served with Cool Whip on top or as is.
Mix the Crisco, sugar and boiling water; let cool. Dissolve yeast in warm water; let stand 5 minutes. (I use 1 envelope of quick rise.) Add flour and beat well. Refrigerate overnight. Roll out and let rise. Bake at 400° for approximately 15 minutes. Makes at least 48 small rolls.
Combine shortening, sugars, eggs, water and vanilla. Sift together flour, salt and soda and combine with creamed mixture. Stir in oatmeal. Drop by teaspoonful onto cookie sheet. Bake at 350° 12 to 15 minutes.
Mix ingredients and put a thin layer of crumbs in a 13 x 9-inch pan.
Boil sugar and water about 5 minutes. Cool. Add juices, tea and water mixture. Pour over ice and add ginger ale or mix all at once if you're planning to use most of drink. Keeps well. Makes large quantity.
Heat 1 cup until hot. Graham cracker crust can be made with 1/2 stick margarine and 1 3/4 cups graham cracker crumbs.
Dissolve gelatin in hot water. Add marshmallows and chill. When mixture has set to the consistency of egg whites, stir in pineapple. Pour in a 13 x 9 pan and let jell. Mix sugar, flour, pineapple juice and eggs in saucepan, cook over low heat until thickened. Add cream cheese and stir until smooth. Fold in whipped topping mix prepared according to directions. Cool. When gelatin layer is set, slice bananas over top. Layer cream cheese mixture over that and top with nuts.
Cook first 3 ingredients until thick, stirring constantly. Add Worcestershire sauce and set aside to cool. Mix mayonnaise, lemon juice, salt and pepper together and add to cooled mixture. Add cubed bread. Melt 3 tablespoons butter and fold into crabmeat. Mix all ingredients together and bake in 350° oven for 20 to 30 minutes in a buttered baking dish.
Preheat oven to 350°. Line a buttered casserole dish with chicken. Heat soups. Combine with sour cream. Pour over chicken. Sprinkle with cracker crumbs. Drizzle with melted oleo. Bake at 350° until mixture bubbles, about 15 to 20 minutes.
Brown meat; add onion and garlic. Sprinkle with chili powder. Add tomato sauce, sugar, olives and chilies. Simmer 15 minutes.
Combine all ingredients and shape into balls. Place in 9 x 13 pan. Pour sauce over top. Bake at 350° for 1 hour.
Drain pineapple and reserve juice. Heat 1 1/2 cups water and pineapple juice. Add jello and stir. Add 2 packages Equal. Add 1 1/2 cups cold water. Put in refrigerator; let slightly thicken. Add crushed pineapple and cottage cheese and mix well. (Beat cottage cheese with mixer.) Let set in refrigerator. Makes 8 servings.
Prepare noodles. In skillet over medium heat cook onion, mushrooms and garlic until tender. Remove from heat. Stir in spinach, oregano, basil and pepper; set aside. In food processor blend cottage cheese, egg whites, flour and 1 cup Mozzarella. Preheat oven to 375°. In 13 x 9-inch pan arrange 3 noodles. Top with half spinach, half cheese mixture and half of tomato sauce. Arrange 3 more noodles; repeat layers. Top with remaining 3 noodles. Sprinkle with remaining Mozzarella and Parmesan. Bake 45 minutes or until bubbly. Remove from oven; let stand 10 minutes. Makes 12 servings.
Sprinkle 3 tablespoons onion soup mix onto each chicken breast. Wrap individually in foil. Bake at 350° for one hour.
Drain pineapple and reserve 2 tablespoons juice. Mix pineapple and cheese. Put in a buttered casserole dish. Mix flour and sugar; sprinkle over pineapple. Pour reserved juice over this. Crush Ritz crackers and mix with melted oleo. Pour over pineapple mix. Bake 30 minutes at 350°.
Add the first 5 ingredients; stir well over low heat until melted. Bring to a boil over medium heat; cook over low heat with no stirring to reach soft ball stage (10 to 15 minutes). Remove from heat; let stand 30 to 40 minutes (110°). Stir in remaining ingredients; beat vigorously with wooden spoon until it loses its gloss. Pour into an 8 or 9-inch pan. (When marshmallows are melted, beating is probably over.)
Preheat oven to 450°. In mixing bowl, beat eggs slightly. Add remaining ingredients; beat just until smooth. Do not overbeat. Fill generously greased muffin cups half full. Bake at 450° for 15 minutes, then reduce heat to 325° and bake 25 to 30 minutes, or until golden brown. Prick crust with tip of knife during last 5 minutes of baking to allow steam to escape. Serve hot. Makes 6 to 8 popovers. Use popover cups for larger, higher rising muffins.
Beat cream cheese with electric mixer until light and fluffy. Add biscuit mix and sugar; mix well. Add the remaining ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 375° for 20 to 25 minutes. Yields 1 1/2 dozen.
Place tomato juice, rice and onion over low heat until juice is absorbed. Mix with other ingredients and fill peppers. Place in pan with lid. Cover and bake in oven at 300° for 30 minutes. No need to precook peppers if you like them firm. Peppers are usually large so I cut them across like you would an orange and fill the 2 sides. Very good.
In blender, combine egg, onion and Bisquick. Set on "chop"; blend until smooth. Gradually add potato chunks. Blend on low speed. Heat oil in large skillet. Spoon potato batter into skillet. Turn each potato cake once. Fry until golden brown. Serve for breakfast, lunch or dinner.
Dip chicken in milk; dredge in bread crumbs; set aside. Heat olive oil in large skillet over medium heat until hot; add chicken and cook 4 minutes on each side or until golden brown. Remove from skillet and place chicken in baking dish. Pour sauce over chicken, top with cheese and bake at 350° until cheese begins to turn golden brown (15 minutes).
Thoroughly cream butter, peanut butter, egg and vanilla. Sift dry ingredients together. Blend into creamed mixture. Shape in 1-inch balls. Roll in granulated sugar. Bake at 375° for 10 to 12 minutes. Cool slightly; remove from pan.
Remove flavor packets from soup mix; reserve for another use. Crumble noodles. Combine noodles, sunflower seeds, and almonds. Spread on a 15 by 10 inch jellyroll pan. Bake at 350° for 8 to 10 minutes or until golden brown; set aside. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool. Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodles mixture, tossing well. Serve immediately. Yield: 6 to 8 servings.	Prep time 15 minutes, bake time 10 minutes.
Mix all ingredients together in a greased pie pan. Bake at 350° for 35 minutes.
Mix the first 5 ingredients well. Shape into balls. Place on waxed paper. Melt the Hershey bar, chocolate chips and paraffin. Dip balls in chocolate. Cool on waxed paper.
Brown hamburger. Mix with all ingredients, except cheese. Put into 9 x 13 casserole. Cover with cheese. Bake at 375° until cheese is melted.
Cook sugar, milk and margarine for 1 1/2 minutes. After it starts to boil, remove from heat and add vanilla and peanut butter. Pour over nuts and oatmeal. Mix until blended. Drop by teaspoon on wax paper and cool.
In a mixing bowl, stir tuna, salad dressing and celery until well blended. Top each cracker with 1 teaspoon of tuna mixture. Sprinkle with 1/2 teaspoon cheese. Place on microwaveproof plate and microwave on High for 15 seconds or until cheese is melted.
Cut eggplant in half lengthwise. Scoop out insides and chop. Fry shells in a little butter until a bit soft, then put in baking dish. Saute onions in all but 2 tablespoons butter. Add meat and brown. Add eggplant pulp, salt, pepper, parsley and sauce. Mix well and simmer 15 minutes. Cool. Fill eggplant shells. Sprinkle with cheese. Bake at 350° until soft, approximately 30 minutes. Preparation time: 45 to 60 minutes.
Mix together creamed and Niblets corn, 1/2 box muffin mix, egg, sour cream and melted butter. Stir well and place in 9 x 14-inch Pyrex dish. Mix Cheddar cheese and crushed Ritz crackers together and sprinkle on top of casserole. Bake at 325° for 30 to 40 minutes.
Beat all together at high speed for 5 minutes. In a cup, mix 1/2 cup sugar and 2 teaspoons cinnamon and set aside. Spray Bundt pan with Pam. Pour 1/2 cake mixture in bottom of pan, then add cinnamon mixture. Add rest of batter and bake at 350° for 45 minutes. Drizzle powdered sugar frosting over after cool.
Bake cake in 9 x 15-inch pan and cool. Mix cream cheese and juice from pineapple until smooth. Add instant pudding and milk. Beat until thick. Spread mixture over cake. Then spread pineapple over pudding mixture. Add Cool Whip. Refrigerate for several hours. Can be frozen.
Cream the shortening, sugar and bananas. Add eggs. Sift flour, salt and soda. Add. Add vanilla and nuts, if desired. Bake.
Combine cheeses, mixing well. Stir in chilies; mix thoroughly. Form into bite size balls; roll in pecans. Chill until firm.
Prepare macaroni according to directions. While macaroni is cooking, brown ground beef in oil in a large skillet. Add onions, celery, green pepper, oregano, basil, parsley, garlic, salt and pepper. When beef mixture is done, add tomato paste, tomatoes and 1 cup water. Simmer about 10 minutes. Add macaroni and cook about 5 minutes more. Sprinkle Parmesan, then other cheese on top of beef and macaroni. Cover, turn off heat and let stand 2 or 3 minutes until cheese is melted. Serves 4 to 6.
Saute hamburger, onion and bell pepper until hamburger is brown. Stir in soup. Place crescent rolls in bottom of baking dish so points of dough are hanging over edge of dish. Place hamburger mixture on top of rolls in baking dish. Fold points of rolls over top. Bake at 325° until rolls are light brown. Sprinkle with cheese and allow cheese to melt prior to serving.
Cook and dice chicken. Drain pineapple and reserve juice. Combine pineapple juice, brown sugar, catsup, vinegar and garlic powder. Bring to a boil. Combine cornstarch with a little cold water, then add to sauce mixture to thicken. Add green pepper strips and pineapple at the last minute and cook just enough to heat. Pour over diced chicken or pork or shrimp.
Drain fruit and arrange in buttered 8-inch square pan. Mix together rest of ingredients. Crumble on fruit mixture. Bake at 350° for 40 minutes. Serve with cream.
Mix together all ingredients thoroughly. Bake in a large casserole for 1 1/2 hours at 350°.
Melt butter with all dry ingredients in pan. (I use Marie Callendar pie pan.) Cut biscuits into quarters. Dip in melted butter to coat and bake according to directions on biscuit can.
Beat oil, eggs and sugar. Add dry ingredients; mix well. Add vanilla, apples and nuts; mix well. Grease and flour tube or Bundt pan. Bake at 250° for 1 1/2 hours. Cool and invert.
Cut potatoes into wedges. Shake in flour mixture. Place in oven dish. Melt 1 stick of margarine and pour over potatoes. Bake at 400° for 30 to 45 minutes.
Line pie crust with sliced cheese. Place scrambled sausage over this. Spread with grated cheese on top of sausage. Beat eggs and milk and pour over top. Bake at 350° for 25 to 30 minutes.
In skillet or large pot, brown meat in oil. When brown, add onion and garlic. Saute 3 minutes. Turn off heat and add soups and sauce. Cook on medium heat until almost boiling. Add cheese (cut into pieces) until creamy. Stir often to prevent sticking. Line baking dish with broken soft tortillas. Spoon layer of meat sauce and layer of tortilla, ending with meat sauce. Bake at 350° for 35 minutes. Serve with toasted tortillas.
Mix sour cream and taco seasoning together. Place on bottom of casserole. Layer cheese, lettuce, tomatoes, black olives and green onions on top of taco mixture. Serve with tortilla chips. Add jalapeno peppers if desired.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Spoon 1/2 cup on a slice of bread and enjoy.
Mix together and cream well. Spread evenly over large plate. Cover with 3/4 bottle chili sauce. On top of that, cover with 3/4 (12 ounce) cooked crab meat, well drained (squeeze it). Cover with sprinkle of dried parsley. Refrigerate overnight. Serve with favorite crackers.
Place all ingredients but chicken and soup mix in glass casserole dish. Mix well. Put chicken on top, then sprinkle soup mix on top. Cover and bake 2 1/2 hours at 350°. Do not uncover until done.
In a skillet, melt 2 tablespoons of the butter. Saute onion until limp and golden. Add mushrooms and continue cooking until they are dark. Remove mushroom mixture from skillet and set aside. Melt remaining butter in skillet, and add carrots and celery. Cook until celery is translucent but still firm. Sprinkle one tablespoon flour over carrots and celery. Stir to blend well.
Combine sugar, flour and salt. Add Eagle Brand milk. Separate egg yolks and add to mixture. Beat egg whites and fold into mixture. Add enough regular milk to make one gallon of milk.
Grease casserole dish. Place a layer of parboiled zucchini, fresh tomato and onion. Sprinkle salt, pepper, sugar and sharp cheese. Continue layering and sprinkling until you have 3 layers. Bake, covered, for 45 minutes at 350°.
Layer one item on top of each other in order listed. Refrigerate overnight. Stir well before serving until mayonnaise and sugar are well combined and form a dressing like creamy slaw dressing.
Drain kraut and rinse if desired. Mix other ingredients in kraut and let marinate for an hour or longer.
Mix pudding with 3 cups of milk. Add Cool Whip. In a 9 1/2 x 11-inch container, layer whole graham crackers. Pour 1/2 pudding mixture on top of crackers. Put another layer of whole graham crackers and pour the remainder of pudding mixture on top of crackers. Put another layer of whole graham crackers and pour chocolate frosting on top. (Soften frosting slightly in microwave.) Refrigerate.
Sift together flour, baking powder, baking soda and spices. Combine with the pumpkin, sugar and eggs. In a mixing bowl, mix until well blended. Stir in nuts. Spread well in a greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 45 to 50 minutes. Test with toothpick in center. If it comes out clean, bread is done.
Brown ground beef and onion in a skillet over medium heat. Drain; add butter, mushroom soup, tomatoes, water and garlic powder; set aside. Cook 1/2 pound spaghetti, drain and put in bottom of casserole dish (9 x 13-inch). Add beef mixture and top with grated cheese. Bake in 350° oven for 30 minutes. This freezes well and may be made in two containers. Serve one, freeze one.
Preheat oven to 350°. Grease and lightly flour single round cake pan. Melt 4 ounces semi-sweet chocolate pieces and 1 tablespoon instant coffee that has been mixed with 2 tablespoons of water.
In 2-quart casserole, combine vegetables, soup, milk and half of the onion rings. Bake in 375° oven for 45 minutes until vegetables are crisp-tender, stirring occasionally. Sprinkle with remaining onion rings before serving.
Layer the ingredients in the following order: pie filling, pineapple, cake mix, coconut and pecans chips. Layer in a 9 x 13-inch pan, then melt 2 sticks oleo and pour over it. Bake at 350° for about 20 minutes.