HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together well. Pour into pie shells and put in freezer for 4 to 6 hours. Cut and serve.
Saute butter and stuffing. Spread half in casserole dish, mix other ingredients and spoon on top of stuffing mixture. Then top with other half of stuffing mixture. Bake in 350° oven until bubbly, approximately 30 minutes.
Mix together yellow cake mix minus 1 cup, oleo, and egg. Pat into 9 x 13-inch pan. Bake @ 400° for 10 min. Mix together pumpkin, eggs, 1 tsp cinnamon, 3/4 cup sugar and 2/3 cup evaporated milk. Pour over crust. Mix to a crumbly texture the 1 cup reserved dry cake mix, 1/4 cup sugar, 1 tsp. cinnamon, 2 tbs melted oleo and 1/2 cup chopped nuts. Sprinkle over pumpkin mixture. Bake @ 350° for 50 min.
Thaw spinach. Mix with onion, soup and cheese. Put into buttered 1 quart casserole dish. Mix butter and stuffing mix and spread over mixture. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix all ingredients well and pour into the 2 pie crusts. Cook 10 minutes on 400° then cook 25 minutes on 300°.
Liquefy first 6 ingredients; when creamy, pour into double boiler. Stir mixture with a wire whisk; when thickened, continue cooking over low heat until the arrowroot is thoroughly cooked. Add vanilla and bananas over low heat. Pour custard into a baked pie crust or simply sprinkle some coconut on bottom of a pie plate and fill with custard. Sprinkle small amount of coconut over top. Chill and serve.
Brown meat, onion and garlic. Add the remaining ingredients. Mix well. Cook over medium heat for 15 minutes or longer, until hot. Adjust spices to your own taste.
Mix and refrigerate until ready to use. Great dip for vegetables and chips. Also good on baked potatoes instead of sour cream. A delicious salad dressing.
Combine first four ingredients. Add milk and stir. Fold in egg and oil. Pour onto hot griddle, flipping when they start to bubble.
Place rice in bottom of a greased 9 x 13-inch pan. Place chicken on rice. Sprinkle salt and pepper. Blend butter and soups with milk. Pour butter and soup mixture over chicken. Sprinkle with paprika. Bake at 325° for 2 hours, uncovered.
Mix together milk and lemon juice and pour into 8 x 8-inch casserole dish. Slice bananas on top of this mixture. Then layer chopped nuts, coconut and pineapple. Spread Cool Whip on top for final layer and decorate with cherries.
Mix box stuffing according to directions. Stuff steak with stuffing and close with toothpicks. Peel and quarter potatoes. Mix 1 envelope of onion soup and can of cream mushroom soup with 1 can of water. Pour over steak and potatoes and bake at 350° until potatoes are done.
Combine carrots, pineapple, mayonnaise, raisins and sugar. Chill until ready to serve.
Slice potatoes and place in casserole dish. Pour butter over potatoes. Sprinkle with cheeses and bake for 25 minutes at 475°. Serve hot.
Combine egg, milk, vanilla, salt and milk. Blend good. Gently blend in cream. Pour into punch bowl and sprinkle with nutmeg or cinnamon.
In double boiler (or microwave), cook egg yolks, 1 cup sugar and lemon juice. Cook, stirring frequently, until consistency of thick custard. Soak gelatine in cold water until dissolved. Add to hot custard. Let cool. Beat 3 egg whites stiff, but not dry (so still glossy). Beat in 1 cup sugar gradually. Fold cooled custard into beaten egg whites. Put into baked pie shell. Chill 3 hours. Serve with whipped cream.
Mix sugar and flour. Add water and vinegar. Cook on medium heat until thick (about 10 minutes). Add salt, butter and then beets. Cover and continue cooking, about 10 minutes.
Cook rice according to package directions. Add margarine, soup and Mexicorn. Mix well and put in a baking dish. Grate cheese on top. Place in oven long enough to melt cheese, then serve.
Brown onion and celery. Add meat; brown and drain. Add paste and seasonings. Mix well. Add 1/2 cup cheese to meat mixture. Simmer together 5 minutes. Separate crescent dough and spread in a 9 x 13-inch pan. Pour mixture onto crescent rolls. Top with remaining cheese. Bake at 375° for 15 minutes or until crust is golden brown.
Cook butter and onion until golden. Add rice until golden. Add rest of ingredients. Let come to a boil, cover and simmer 30 minutes.
Thoroughly mix flour, salt and shortening together. Mixture will be coarse. Combine egg with vinegar and water; mix well. Add to the flour mixture all at once. Mix and shape into a ball. Divide into 3 or 4 dough balls. Refrigerate until needed. (Dough will keep for 3 weeks in the refrigerator or 3 months in the freezer compartment.) Yields 3 or 4 pie crusts.
Cut butter in pieces. Combine with cheese in food processor. Add flour, salt and red pepper. Pulse processor to form dough. Shape into flattened ball; wrap in plastic wrap. Refrigerate 15 minutes.
Combine 57 sauce and honey. Grill ribs, turning and brushing with glaze during the last 10 minutes of cooking time. Enjoy.
Mix together the meat, rice, salt, pepper and onion. Shape into walnut size balls. Place in skillet. Mix together the soup and water; pour over meatballs. Cook over medium heat for approximately 30 minutes.
Crumble bacon and add to potato, celery and onion mixture; add salt and pepper to taste. Add 1 heaping tablespoon flour to bacon grease and stir until smooth. Add 1/3 cup vinegar, 2/3 cup sugar and 1 cup water; cook and stir until smooth. Add more of vinegar mixture if too thick. Taste and add more sugar, water or vinegar to your taste if necessary. Add to potato mixture and mix well. Add more salt and pepper to your taste. Feeds 4 to 6.
Set oven to 425°. Place water and butter into pan. Heat to a rolling boil. Add the flour all at once and stir vigorously over low heat until mixture leaves pan and forms a ball (about 1 minute). Remove from heat. Add 1 egg at a time and beat in thoroughly until mixture is smooth and glossy. Drop from tablespoon onto ungreased baking sheet, 3 to 4-inches apart. Bake 30 to 35 minutes or until golden brown and dry. Let cool slowly on rack, away from drafts.
Drain English peas and reserve liquid. Mix soup with 1/8 to 1/4 cup of liquid from English peas. Add English peas and drained asparagus. Cook at 350° for 30 to 40 minutes. Top with slices of Kraft American cheese. Let cheese melt.
Cream eggs, oleo and sweetener together. Add skim milk. Then add remaining ingredients, except raisins. Then fold in raisins. Bake 15 minutes at 350° for 30 to 35 minutes as a cake.
Bring to a boil the sugar, milk, butter and salt. Stir. Cook 2 minutes on medium heat. Remove pan from heat and add all other ingredients in order given. Work quickly. Stir mixture. Drop on wax paper in spoonfuls. You can make cookies as large or as small as you wish. Work fast so mixture does not get dry.
In a mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer on medium speed until blended. Batter will be very sticky. Drop by teaspoon into confectioners sugar. Roll lightly to coat. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Makes 5 to 6 dozen.
Layer the first 7 ingredients with mayonnaise on top. Sprinkle the top with shredded cheese and crispy fried bacon, broken into pieces. Let set at least 24 hours in the refrigerator before serving.
Beat pumpkin, evaporated milk, sugar, pumpkin pie spice, salt and eggs together until well mixed and pour into a 13 x 9-inch greased pan. Sprinkle yellow cake mix over pumpkin mixture. Sprinkle pecans over cake mix. Thinly slice margarine over pecans. Bake at 350° for 50 minutes. Enjoy!!!
Preheat oven to 375 degrees. Beat egg whites with mixer until stiff; add sugar 1 tablespoon at a time; until stiff. Add cream of tartar and salt; stir in chocolate chips and pecans. Cover cookie sheet with wax paper. Drop mixture by a spoon; place in oven. Turn off oven and leave cookies until oven has cooled.
Mix cake according to directions on box; bake.	Immediately after removing from oven, poke cake full of holes with an ice pick.
Cook sugar, cornstarch, salt and water for about 5 minutes until bubbly. Stir constantly. Add beaten egg yolks to a little hot mixture, then add to the rest of the hot mixture. Cook 2 minutes. To this mixture, add butter, lemon rind and lemon juice. Pour in baked pie shell.
Save some nuts to roll the cheese ball in. Mix all ingredients; shape into 1 or 2 balls. Roll in the remaining nuts and chill.
Put soda in flour. Add vinegar to buttermilk, then mix with ingredients as listed. Bake in 13 x 9 x 2-inch pan. Bake at 350° for 35 or 40 minutes.
Heat oven to 325°. Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract; mix well. Place unwrapped chocolate in microwave dish. Melt; stir melted chocolate into coconut mixture. Drop by teaspoons onto lightly greased cookie sheets, 1 inch apart. Bake 20 minutes until edges are golden brown.
Cook macaroni and drain. Place in a baking dish. Add cream of mushroom soup and milk together and pour over macaroni; mix gently. Add peas and 1/2 cup cheese (mixed with other). On top, sprinkle cheese, bread crumbs and butter. (Cut butter into small pieces.) Preheat oven to 375° and cook for about 20 to 25 minutes.
In skillet, brown ground chuck. Put onions in and cook with meat. Put all seasonings to taste. After meat and onions is cooked well done, put in crock pot and add all remaining ingredients. Cook in crock pot on low for 3 hours.
Brown salt pork (or bacon). Add onion. Cook until yellow. Add potatoes, carrot, green pepper, tomatoes, salt, pepper, bay leaf, celery, thyme and water. Boil gently until potatoes and green pepper are done. Shuck the clams, reserving the liquid and coarsely chop the clams. Strain the liquid. Add clams and clam liquid to the soup. Add bottled clam juice for more flavor/additional liquid. May add canned baby clams, if desired.
Cream powdered sugar and cream cheese. Spread into crust. Layer in strawberries, pineapple and sliced bananas. Top with whipped topping. Garnish with cherries and pecans.
Blend cornstarch and sugar. Stir in liquid, vinegar and salt. Bring to boil, stirring constantly. Add beets and simmer for 5 minutes.
Cut the chicken into small pieces. In large skillet or wok heat oil; stir-fry the chicken 1 minute. In small bowl combine ginger, soy sauce, sherry, sugar, garlic powder and pepper. Pour over chicken. Cook 2 minutes. Stir in frozen vegetables and onion; cover. Simmer for 6 to 8 minutes or until vegetables are crisp-tender, stirring once. In small bowl combine flour and water until smooth; gradually add to chicken mixture. Stir until smooth and thickened. Serve over rice.
Trim off fat; bake ribs 2 1/2 hours at 275°. Pour off fat and pour sauce over ribs. Cook 1/2 hour more.
Place all ingredients in crock-pot. Simmer on low until hot. Can be stored and reheated.
Mix crust ingredients and spread in 8 x 13-inch glass baking dish. Bake at 350° for 10 minutes. Cool. Whip the cream and add marshmallows. Pour 1/2 of mixture over cold crust. Then spoon over cherry pie filling. Place remaining cream mixture over filling. Top with 1/4 cup graham cracker crumbs. Refrigerate overnight. Serve with a dollop of whipped cream. Top with a cherry.
Mix butter, shortening and peanut butter. Add other ingredients and mix like pie crust. Press on a cookie sheet and bake 18 to 20 minutes at 375°. Frost with Chocolate Powdered Sugar Frosting.
With knife, process in food processor the prunes, dates and apricots. Chop for 1 minute or until finely chopped. Transfer to large bowl. Add pecans, graham cracker crumbs and rinds. Mix well. Cover and chill 2 hours. Shape into 3/4-inch balls and roll in sugar. Cover and chill 1 hour. Makes about 5 1/2 dozen.
Mix all ingredients. Pour into pie shell. Bake 30 or 45 minutes in a 350° oven.
Simmer all ingredients except cheese. Add cheese and continue simmering until cheese melts. Very easy and delicious!
Cook and drain pasta. Cut up artichokes, keep oil for tossing. Slice black olives. Thaw vegetables under running water and drain. Mix all ingredients in bowl. Use oil from artichokes and Italian dressing to toss everything with. Use as much as you like. Salt and pepper to taste and refrigerate. You can substitute tortellini for pasta and omit bag of vegetables for another pasta salad.
Combine ingredients and cook over medium heat, stirring constantly, until stiff. Cool. It's ready to use. Store airtight and play with it again and again. Needs no refrigeration.
Grease bottoms only of 12 muffin cups, 2 1/2 x 1 1/4-inch or line with paper baking cups. Beat eggs slightly. Stir in baking mix, corn meal, milk, salt and mustard just until moistened. Fold in corn and sausage. Divide evenly into muffin cups. Bake at 400° until golden brown, 20 to 22 minutes. Serve hot. Makes 12.
Roast onion in Crisco until light brown. Sprinkle paprika over onion. Add water and cubed meat; cover and let cook about 1/2 hour. Then add sauerkraut, apples, bouillon cubes, bay leaves and enough water to cover sauerkraut; salt and pepper to taste. Cook for 2 hours. Mix sour cream with flour and a little water to smooth; add to sauerkraut mix. Let simmer a couple more minutes.
Fold 32-inch length of heavy-duty foil in half; press into a large bowl to form pouch. Add all ingredients, except rice. Blend well. Stir in rice and mix just to moisten. Seal pouch tightly and remove from bowl. Place foil pouch on medium hot coals and cook for about 10 minutes. Rotate pouch and continue cooking about 10 minutes longer. Open package and fluff rice. Makes 3 to 4 servings.
Mix cereal and pecans into very large pan. Melt brown sugar, butter and Karo syrup; bring to a boil, then simmer for 5 minutes. Stir constantly, then add the vanilla. Pour over the cereal and mix. Bake at 200° for 1 hour, mixing half way. Put on wax paper and spread out.
Brown ground beef; drain. Sprinkle taco seasoning mix into ground beef with 1/2 cup water. Simmer 5 to 10 minutes. While beef is simmering, cook nacho cheese sauce mix with milk according to package directions. When this thickens, pour in Ro-Tel tomatoes; do not drain. Mixture will be thin. Add Velveeta cheese until desired consistency. Add ground beef mixture. Serve with nacho chips.
Mix in a large storage container. When ready to make a cup of hot chocolate, use 3 tablespoons per mug to 1 mug of boiling water.
Cream the butter and sugars together. Stir in eggs. Sift together the salt, flour, baking soda and baking powder. Add to butter mixture. Add other ingredients; mix well. Place on cookie sheet with an ice cream scoop for large cookies or a spoon for regular size cookies. Bake at 350° for 12 minutes.
Combine. Don't boil; heat over low heat until hot. Serve over asparagus, broccoli, Brussels sprouts or cauliflower.
In a large skillet, combine salsa, yellow pepper, cucumber, lime juice and green onion. Bring to a boil, simmer over medium heat. Stir in shrimp. Cook and stir 3 to 5 minutes or just until shrimp turns pink. Stir in cilantro. Serve over hot cooked rice or pasta with garlic tortilla chips. Garnish with avocado, if desired.
In medium saucepan, bring first 4 ingredients to boil. Add rice. Reduce heat; cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in scallion and almonds.
Using large pot, fry the bacon. Cut heat to low and add a layer of potatoes, salt and pepper. Add a layer of fish, salt and pepper, then a layer of onion. Continue in layers until all ingredients are in the pot. Add water and cover. Leave on low heat until fish and potatoes are cooked for approximately 30 minutes after water starts steaming. Serves 4 to 6.
Blend cream cheese, lemon juice, grated onion, Worcestershire sauce, mayonnaise and garlic. Spread on 16-inch diameter plate (small pizza pan or use 10-inch pie plate for thicker). Cover with chili sauce and flaked crab. Sprinkle with parsley. Serve with crackers. (Can also use can of shrimp or tuna for topping.)
Blend sugar, cornstarch and salt together. Stir in water and cook over medium heat until thick. Remove from stove and add beaten yolks, juice and rind (add to taste), and butter. Cook for a few minutes longer until thickens again. Pour into baked pie shell and cover with meringue.
Spread Doritos in pan. Place chicken on top of Doritos. Combine soups, Ro-Tel, chicken broth, onions and chili powder. Pour over chicken; top with cheese. Bake in a 350° oven for 45 minutes.
Bake pastry shell at 400° for 7 minutes. Heat oil in skillet. Saute onion and garlic until soft. Stir in ground beef, chili powder, oregano, salt, cayenne, catsup and red pepper sauce. Brown meat; break up into crumbly mixture. Drain off any liquid. Spoon into baked pie shell. Beat eggs. Mix in half and half, salt, chilies and cheese. Pour mixture over meat. Bake at 400° for 40 to 45 minutes until center is set and a knife comes out clean. Let rest 15 minutes before serving.
Cook broccoli in small amount of unsalted, boiling water about 10 minutes, until crisp-tender. In a bowl, mix eggs, cheeses, onion, Worcestershire sauce, salt and pepper. Arrange broccoli in a 1 1/2-quart baking dish. Spoon cheese mixture atop. Stir together the bread crumbs and melted butter. Sprinkle over cheese mixture; bake, uncovered, in a 350° oven for 15 to 20 minutes or until heated through and egg mixture is set. Serve immediately. Serves 4 to 6.
Wash, trim and remove lower stalks of broccoli. Divide into equal size spears. Arrange broccoli in microwave dish with water; cover and microwave on High 8 to 10 minutes or until tender, turning dish every 4 minutes. Drain. Arrange broccoli so flowerets face outside of dish. Cut chicken into 2 x 1/2-inch strips. Place in shallow baking dish without overlapping. Combine wine and basil; pour over chicken. Cover and microwave on Medium 7 to 9 minutes or until chicken is no longer pink. Combine butter and mushrooms in 1-quart casserole. Cover and microwave on High 2 to 3 minutes; drain. Remove chicken from wine mixture, reserving 1/4 cup. Layer chicken over broccoli in center of dish. Top with mushrooms. Combine sour cream, curry powder and reserved wine mixture; spread over mushrooms. Sprinkle with Parmesan cheese. Microwave, uncovered, 8 minutes on High, turning after 4 minutes.
Cream the eggs, sugar and oil. Add flour and spices. Peel and dice apples. Add apples and vanilla to creamed mixture. Stir in nuts. Bake at 350° for 1 hour. (Mine takes 1 hour and 15 to 30 minutes.)
Combine cubed chicken, chopped celery, halved grapes and pecans in large mixing bowl. Add mayonnaise and sour cream; mix thoroughly. Chill well before serving. Serve with snack crackers such as Chicken in a Biskit.
Chop crab meat fine. Mix with cream cheese. In a separate bowl, mix all other ingredients. Add to crab mixture. Add 1/2 of cocktail sauce. Stir well. Put rest of cocktail sauce on top. Serve chilled with crackers.
Saute pepper, onion and tomato. Pour in eggs and cook at low heat. Heat tortillas. Put eggs in hot tortillas; roll up and eat.
Mix all ingredients except applesauce. Stir in applesauce. Spray twelve 2 1/2-inch diameter muffin pans with a nonstick spray. Pour an equal amount of batter into each baking cup. Bake at 375° for about 25 minutes or until done. Muffins are best when completely cooled.
Empty oysters and broth in a pan. Roll out oyster crackers fine and mix with oysters (add a little dry bread). Season with salt. Mix together and stuff 1 turkey or 2 chickens. If too dry, add a little water.
Dip pieces of chicken in melted butter, then in cheese and bread crumb mixture (with parsley and garlic mixed in). Place in baking dish and cover with Saran wrap. Cook in microwave on High for 7 minutes. Remove wrap and add leftover melted butter (1/4 cup), wine and scallions. Cover and heat for 5 minutes on High. (I serve it over rice.) Serves 3 to 4.
Preheat oven to 350°. Grease small casserole. Cook broccoli for 5 minutes. Drain and mix in egg, mayo, soup and cheese. Crush 5 or 6 crackers and spread on bottom of casserole. Pour in broccoli mixture, then top with more crushed crackers. Cover and bake for 30 minutes. May be prepared in advance.
Coat micro pan by using solid shortening or butter. In medium bowl, combine cake mix, oil, water, 1/4 cup peanut butter and egg. Beat with spoon 75 strokes or until well blended. Pour into prepared pan. Bake on High 6 1/2 to 8 minutes, until cake pulls away from pan. Immediately invert onto serving plate.
Combine all ingredients and add to your favorite stir-fried vegetables when vegetables are tender-crisp. Stir and cook until thickened.
Mix sugar, vinegar and catsup. Slowly add oil and beat with electric mixer. Add other ingredients.
Wash peppers, remove tops and seeds. Place upright in a 2-quart microproof casserole. Pour water over bottom of dish and cook, covered, on High 2 minutes. Drain water and let peppers stand while preparing filling.
Take Twinkies sliced lengthwise. Put in 13 x 9-inch pan, then mix pudding and spread over Twinkies; let cool, then add large Cool Whip and cover with nuts.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Blend all ingredients in a large bowl. Beat 3 minutes at high speed (450 strokes by hand). Scrape bowl often. Bake at 350° for 45 to 55 minutes or until it springs back when touched lightly in center. Cool right side up for 25 minutes. Remove from pan. Use your favorite topping.
Place milk in a saucepan. Cook over medium heat until thoroughly heated. (Do not boil.) Remove from heat. Gradually stir about 1/4 of hot milk into eggs; add to remaining hot milk, stirring constantly. Stir in rice, sugar and vanilla. Pour into a 1-quart baking dish coated with cooking spray. Sprinkle with butterscotch morsels. Place dish in a shallow pan; add water to a depth of 1 inch. Bake at 350° for 30 minutes or until set. Remove dish from pan. Let pudding cool slightly before serving. This is low-fat.
Open can of biscuits and separate. Let them set for a few minutes. Stretch and pull on biscuit to make a long strip; wrap around the wiener from one end to the other. Place on cookie sheet and bake according to the oven temperature on the can of biscuits. Bake until lightly brown.
Preheat oven to 275°. Mix together oil, sugar, and eggs. Beat vigorously for 2 minutes. Stir together 2 cups flour, baking powder and salt. Stir into oil mixture alternately with pineapple juice. Mix well. In a large bowl place candied fruits and the nuts. Mix in 1 cup sifted flour. Be sure to cover fruit and nuts thoroughly. Pour batter over floured fruit and mix thoroughly. Line an angel food pan, or 2 loaf pans with oiled brown paper, and pour batter into pan. Place a pan of water on lower oven rack. Bake cake for 2 1/2 to 3 hours, until done. Let cake cool in pan 15 minutes. Remove from pan. Cool. Remove paper. Place a small shot glass with rum in it in the center cake. Soak a piece of cheesecloth in rum and wrap around cake. Wrap in foil or put in a covered cake pan. Age at least 4 weeks. Longer it sets the better it is.
Using a mixer, whip the first 6 ingredients. In a separate bowl, mix the flour, baking soda and salt. Add the flour mixture to the first bowl. Mix by hand until moist. Next, add 1 1/2 packages each of vanilla, chocolate and butterscotch onto a cookie tray. Bake at 375° for 10 to 11 minutes.
Mix together hamburger, eggs, salt, pepper and onion. Shape into balls. Brown. In separate bowl, mix together remaining ingredients and pour over meatballs. Simmer 4 hours.
Cut up small 1 head lettuce, 5 shredded carrots, 1 large package Cheddar cheese, 1 package bacon (fried and crumbled), 1 large onion and 1 can peas (drained). Radishes and celery are optional. Mix vegetables together. Pour dressing over vegetables. Refrigerate.
In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill about 5 minutes. Fold Cool Whip or whipped cream; mix well. Line a 2 1/2-quart bowl with vanilla wafers; cover with layer of bananas, then layer of pudding. Repeat layering twice, ending with pudding mix on top. Refrigerate.
Beat eggs slightly and mix with sugar, waffle syrup, butter and vanilla. Stir in pecans. Pour into unbaked pie shell and bake 45 minutes or until lightly browned, at 375°.
Cream well the shortening, brown sugar and eggs. Add water and soda. Cream well with electric mixer. Then add and mix by spoon the flour, chocolate chips and vanilla. Drop on a cookie sheet with a teaspoon and bake at 350° for 10 to 12 minutes.