HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place each of the ingredients in layers in 7 x 11-inch oblong baking dish. Bake at 350° for 25 to 30 minutes.
Mix Cool Whip and Eagle Brand well. Drain thoroughly mandarin orange sections and pineapple. Cut orange sections in small pieces. Add to the mixture. Last add lemon juice. Mix well. Makes 2 pies.
Fry okra and onions (scallions) in 2 tablespoons bacon grease until onions are clear and okra is still bright green (overcook and it will be slimy). Remove okra and onions. In same skillet stir eggs until they start thickening, then return okra and onions and carefully work mixture to desired doneness (about 5 to 9 minutes). Serves 4 to 5. Very good served with cornbread.
Put ribs in cake pan, meaty side up. On each piece place a slice of onion and a bit of lemon juice. Roast in hot oven at 450° for 30 minutes. Combine remaining ingredients. Bring to a boil and pour over ribs. Bake at 350° for 45 to 60 minutes. Baste sauce every 15 minutes. Add more water if sauce gets too thick.
Night before: Grease a 9 x 13-inch or 10 x 14-inch pan. Layer all bread cubes on the bottom of the dish and then the sausage. Next, layer all of the shredded cheese. In a bowl, mix together 2 1/2 cups milk, eggs and the mustard. Pour all of the mixture over the bread/cheese/sausage dish. Cover and refrigerate overnight.
Peel and slice eggplant, lengthwise. Roll in egg and flour. Place in pan with oil and fry until browned. Drain and alternate with cooked and drained hamburger, cheese and sauce in large baking dish. Place in 350° oven 25 to 30 minutes. Cool slightly and serve. Serve with garlic bread and tossed salad.
Brown meat in a heavy skillet; break up with a spoon or fork as it cooks. Add onion and pepper; cook until soft. Add tomatoes, salt, chili powder, hot pepper sauce and paprika. Cover and simmer 2 hours. Add hot water, if necessary, to keep mixture from thickening too much. Add beans; heat thoroughly. Cool, cover and refrigerate overnight. Just before serving, heat until bubbly. Makes 6 servings.
In a large bowl, layer the following. On the bottom, tear lettuce into bite sizes. Pour peas, then layer celery and 1/2 cup onion. Spread mayonnaise to cover like icing. Sprinkle with cheese and red pepper. Repeat the layers once more. Cover and refrigerate. Serves 10 to 12.
Combine powdered sugar and peanut butter. Mix with a fork until mixture resembles coarse meal. Spread half the mixture in pastry shell. Set remaining mixture aside. Combine remaining ingredients, except egg whites, in a saucepan. Cook over medium heat until thickened, stirring constantly. Spoon filling over peanut butter layer in pastry shell. Beat egg whites until stiff. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Bake at 325° for 20 minutes or until meringue is firm and lightly browned. Let cool before serving.
In a large mixing bowl, combine sugar, oleo, eggs, baking powder, salt, vanilla and orange extract. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes. Stir in flour and coconut until well mixed, 2 to 3 minutes. Drop by rounded teaspoonfuls 2-inches apart onto greased cookie sheet. Bake 8 to 12 minutes at 350° or until edges are lightly browned. Remove from pan immediately. Makes 5 dozen cookies.
Melt chips, margarine and peanut butter and pour over cereal. Stir until coated. Put sugar in plastic bag and pour cereal mixture in; shake well.
Cook until thickened and pour over cooked carrots. Bake in a 350° oven for 10 minutes. Serves 6 or 7.
Cut off skin and as much fat as possible. Face cut side facing down in pan. Add 2 cups water. Cover. Put in cold oven. Heat oven to 400°, turn off heat immediately. Wait 2 hours. Turn back on and when temperature reaches 400°, time for 20 minutes. Turn off and leave in oven overnight. Do not open or remove top until next morning.
Melt butter, cheese and crab in saucepan until it all mixes together. Should be easy to dip with crackers. Serve with assorted crackers.
Lightly grease and flour bottom and sides of 9-inch metal or 10-inch glass pie pan.
Heat oven to 350°. In skillet, melt 1 teaspoon margarine, add celery and onion and saute over medium heat stirring occasionally for 2 to 3 minutes. Add crabmeat, breadcrumbs, egg white, green onions, parsley and red pepper mixing until combined. Spoon half of crabmeat mixture onto center of each fillet and roll fish to enclose filling. Transfer rolls, seam side down, to 1-quart casserole. Set aside. In pan, melt remaining margarine, stir in lemon juice and dash of red pepper. Pour lemon mixture over rolls and sprinkle with dash of pepper and paprika. Bake about 15 minutes. Makes 2 servings, 250 calories each.
Mix the water and sugar together. Bring to a boil for 1 minute. Take off burner. Add vanilla and peanut butter. Mix until smooth. Put into a buttered greased pan.
Mix and store in airtight container. Serving: 3 teaspoons per cup.
In large saucepan over medium heat, cook onion in hot butter until tender, stirring often. Stir in soup, milk, sage and pepper until well mixed. Stir in noodles, chicken and vegetables just until mixed. Turn into 1 1/2-quart casserole. Bake at 400° for 20 minutes. Stir casserole; sprinkle with almonds. Bake for 5 minutes more. Makes 4 servings.
Cook sugar, milk and the butter for 2 minutes. Add Marshmallow Creme and peanut butter. Add vanilla. Pour into buttered 7 x 11-inch pan.
Preheat oven to 375°. Drain and chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into 8-inch round pan. Bake 20 to 25 minutes or until heated through. Serve with bread or fresh vegetables.
Cream oleo and 1 1/2 cups sugar. Add egg, sour cream, vanilla, flour, baking soda or powder and salt. Mix 1/2 cup sugar, cinnamon and chopped nuts.
Heat oven to 375°. Grease a 12 x 8-inch baking dish. In a large skillet, brown ground beef and onion. Drain. Stir in water, pepper, tomato sauce and tomato paste. Simmer 15 minutes, stirring occasionally.
Combine first 3 ingredients. Boil until it forms soft ball in cold water. Add salt, peanut butter and vanilla. Beat until creamy. Pour on buttered platter. Slice into squares.
Place sliced onions and butter in 2-quart casserole dish. Microwave on High 5 to 6 minutes, stirring once until onions are translucent. Pour beef and chicken bouillon into 1-quart measuring cup and add water to make 1 quart. Pour liquids over onions and microwave on High 5 to 8 minutes, until heated through. Place soup in individual soup bowls. Cover with croutons and place sliced cheese over top. Microwave 3 to 5 minutes, until cheese melts. Rotate soup bowls at least once. Makes 4 to 5 servings.
Mix all ingredients well. Pour in greased, floured baking pan 11x7. Bake at 375 degrees for 18 minutes. Serves 10.
Shake sugar and cinnamon in bag. Cut biscuits in quarters and coat with sugar and cinnamon. Spray a tube pan. Place biscuit pieces in pan. Sprinkle with nuts. Melt the margarine, add brown sugar; let come to boil. Pour over biscuits. Bake at 350° for 25 minutes. Cool in pan 5 minutes.
Melt 2 tablespoons of butter in a saucepan. Add garlic, shallots, onion, mushrooms and bay leaf. Saute vegetables until tender, but not browned. Discard bay leaf. Stir in flour until well blended. Add tomato sauce and hot broth. Stir until well blended. Cook until smooth and slightly thickened. Reduce heat and simmer 10 minutes, stirring occasionally.
Mix all ingredients raw in a large bowl, then put into 9 x 13-inch pan and cook for 1 1/2 to 2 hours (maybe more depending on your oven). Stir 2 to 3 times during cooking. Cover to cook.
Combine dressing, vinegar and sugar in a jar or blender. Toss together with vegetables. When ready to serve, garnish with bacon and onions.
Beat oil, butter and sugar until light and creamy. Add eggs, 1 at a time; beat well. Add baking powder, salt and flour; mix with milk and beat well. Grease and flour tube or Bundt pan. Start in cold oven at 350°. Bake for 1 hour and 15 minutes.
Sift dry ingredients. Cream sugar & oil; beat in eggs one at a time; add water & pumpkin alternately with dry ingredients. Add raisins & nuts. Bake in greased tube pan at 350 degrees for 1 1/2 - 2 hours or half the time in 2 loaf pans.
Whip 6 tablespoons of pineapple juice with cream cheese. Add 3 tablespoons of cherry juice and beat. Add 5 heaping tablespoons of Cool Whip.
Mix all ingredients together. Will be stiff. Spray pizza pan or jelly roll pan with Pam. Spread dough in pan for 1 large cookie. Bake at 350° for 8 to 10 minutes.
Warm potatoes; drain juice. Cream margarine, eggs and sugar. Add milk and cinnamon. After potatoes warm, add ingredients. Bake at 400° for 15 to 20 minutes.
Layer tortillas, chicken, chilies, Velveeta and chicken soup. Repeat layers. Bake at 350° for 20 to 25 minutes.
Prepare pudding according to directions on box. Fold Cool Whip, sour cream and vanilla into pudding mixture. Layer wafers, pudding and bananas in a glass container until all ingredients are used up. Chill 3 or 4 hours.
Cream together margarine and sugar; then blend in milk and vanilla. Stir in flour, candied cherries and nuts. Form into 8 inch long rolls, 8 inch in diameter. Roll in coconut. Wrap in wax paper and chill overnight. Cut into 1/4 inch slices and place on ungreased cookie sheet. Bake in 375° oven for 12 minutes or until edges are golden brown. Yields 5 dozen.
Mix broccoli, 1/2 of cheese, 1/2 of soup and 1/2 of milk with chicken. Spread on shells and roll. Place on baking dish (seam side down). Bake at 350° for 35 minutes, covered. Uncover and pour remaining (mixed together) soup, milk and cheese over baked shells. Put broken onion rings over all. Bake 5 minutes more.
Heat oven to 350°. Pour soup mix from both envelopes into 2-quart casserole. Stir in boiling water; let stand 20 minutes.
Cook in Teflon pan over medium heat. Stir and stir. Will pull from sides. Pour on tray (cookie sheet). Add food coloring. Also flavoring if desired.
Mix all ingredients together. Add enough flour to make it stiff enough to drop from a spoon (3 1/2 cups or more). Bake at 375° for 12 minutes.
Brown ground beef and drain. Boil noodles according to package directions. Add Ragu sauce to ground beef. In separate bowl, mix Mozzarella and Cheddar cheese together. Layer ground beef, cheese mixture and noodles in casserole dish. End with cheese mixture on top. Bake in oven at 350° until cheese melts.
Mix all ingredients. Roll into logs. Wrap in wax paper. Refrigerate 24 hours. Next day, remove wax paper and place logs on cookie sheet and bake at 325° for 45 to 60 minutes. After cooking, wrap sausage in foil and refrigerate.
Mix Cool Whip and cottage cheese. Add drained pineapple. Stir in dry Jell-O and refrigerate.
Blend ingredients together, mixing one cup of flour in at a time, until all is well mixed. Flour surface and rolling pin. Knead a ball of dough slightly, then roll out onto flat surface, using cookie cutters to make designs. Continue until all dough is used. Bake at 350° for 8 to 10 minutes. They will be light in color. Decorate with sprinkles or icing.
Fry and crumble bacon. Layer the ingredients in this order: lettuce, cauliflower, onion, bacon, cheese, peas, sugar and salad dressing. Cover with plastic wrap and refrigerate overnight. Stir immediately before serving.
Soften cream cheese; add mayonnaise. Cut up onions (green and all). Add dry Ranch mix thoroughly. Form into a ball and roll into cut up pieces of beef. Chill before serving. Will stay soft.
Cream the sugar and shortening. Add eggs; mix well. Add soda to sour cream; add to eggs. Add vanilla. Gradually add flour and mix. Drop from teaspoon onto greased cookie sheet. Bake at 375° until light brown. Makes about 3 dozen cookies.
Mix all ingredients together. Place in loaf pan or baking dish. Top meat loaf with ketchup and brown.
Make white sauce by melting butter in medium saucepan over medium heat. Add flour and mix until no lumps remain. Add milk all at once and stir until mixture thickens. Add marshmallows and stir until melted. Remove from heat. Mix grapes, pineapple and pecans together in medium mixing bowl. Pour mixture into bottom of large casserole. Pour white sauce over mixture and refrigerate until ready to serve.
Make crust for 9-inch double-crust pie. Slice apples. Fill crust with half of the apples and sprinkle with half the sugar, butter, cinnamon and flour. Use the rest of the apples and ingredients and salt. Put on top crust and make a few slashes in crust to let steam escape. Bake at 350° about 55 minutes.
Heat pineapple in medium saucepan, then add Jell-O to dissolve. Cool. Add buttermilk, Cool Whip and nuts. Whip together the above ingredients. Pour into a 13 x 9-inch pan and chill 2 hours.
Mix sugar, water and syrup together and cook until makes a string (thin as a hair). Beat egg whites stiff. Gradually pour sugar mixture over egg whites and beat.
Cook spinach as directed on box. Drain. Saute onion in butter. Mix all ingredients together and place in casserole. Stir Parmesan cheese into casserole and also some on top. Bake at 350° for 20 to 30 minutes. Yields 6 servings.
Layer in a 10-inch quiche dish the beans, avocado, mixed with half of sour cream and 1/2 to 3/4 packet of seasoning, scallions, tomatoes, olives and cheese. Top with the rest of the sour cream. Dip Tostitos into pie.
Melt butter, peanut butter and chocolate chips. Pour over Rice Chex. Stir well. Pour powdered sugar in brown bag. Add Chex and shake well.
Mix ingredients together good. Make into small balls. Put on ungreased cookie sheet and bake at 350° until brown.
Mix, cooking until mixture comes away from sides of pan and sticks to the spoon. Stir constantly 1 1/2 to 2 minutes. Knead until smooth. Give to kids to enjoy. Use food color if wanted.
Mix together sugar and butter; cream them then add the dry ingredients. Spread part of dough on a greased cookie sheet, cover dough with cherry pie filling. Top with the rest of dough. (Hard to spread but little spoonfuls will melt together while cooking.) Bake at 350° for about 25 minutes.
Take a large deep dish and peel and cut potatoes. Place in the dish with the chopped onion. Put 4 to 5 pats of butter, salt and pepper. Then put the frozen corn on top. Then on top of that, place your sausage, cut up in 2-inch strips. Put about 3 to 4 tablespoons of water and you can slow cook in the oven or on the stove top. When the potatoes are cooked, it's ready. The juices from the meat soak through the corn and the potatoes. You might need to add a little more butter, salt and pepper to your desire.
Drain pineapple slices, reserving juice. Arrange four pineapple slices in lightly greased and wax paper lined 8-inch round pan. Fill center of each pineapple slice with chopped pecans and sprinkle remaining pecans in center of cake pan. Mix cake mix with 1/3 cup pineapple juice for 3 minutes in mixer. Add 1/3 cup water and mix 1 minute. Pour batter over pineapple and pecans. Bake at 375° for 25 to 35 minutes; cool slightly. Loosen cake around sides. Invert onto	serving plate.	Remove wax paper. Makes one 8-inch cake. Makes 8 servings at 137 calories per serving.
Cook on high for 9 to 11 minutes the carrots, sugar and butter. Mix water and cornstarch and add. Add pecans, cover and cook on High 2 to 4 minutes. Makes 6 to 8 servings.
Mix and pour into 9 x 13-inch pan. Cook until done at 350°.
Grease large casserole dish. Sprinkle 1/2 of stuffing mix on bottom. Combine all other ingredients. Pour over stuffing. Top with remaining stuffing. Bake at 350° until bubbly.
Combine bananas, eggs, vanilla, spice, honey and milk. Beat until smooth. Stir soda into flour and add to mixture. Add nuts, raisins and apples. Pour into loaf pan and bake 40 minutes at 375°. Serve warm.
Beat eggs until light. Blend with corn and seasonings. Add milk gradually to mixture. Pour into lightly greased 1 1/2 to 2-quart casserole. Dot with butter and place in 400° oven for 30 minutes. Stir 3 or 4 times while baking. Mixture will "set" to pudding firmness. Serve at once.
First, drain pineapple. Add jello. Mix, then add cottage cheese and Cool Whip. Place in large bowl and refrigerate. Salad will keep well for about 1 week.
Melt butter in 9-inch square pan or baking dish. Mix flour, 1 cup sugar and milk until smooth. Pour over melted butter. Pour can of cherries (undrained) over batter; sprinkle with 1/2 cup sugar. Bake at 375° for 40 minutes, or until browned.
Combine first 6 ingredients in saucepan. Boil gently for 3 minutes. Cool in large mixing bowl. Add eggs, fruit and nuts. Sift dry ingredients. Add gradually to first mixture, beating well after each addition. Pour into 9-inch tube pan, lined with greased wax paper. Bake in slow oven (275°) for 2 1/2 hours or until tester inserted in center comes out clean. Remove from pan and cool thoroughly. Wrap securely in aluminum foil. Store in an airtight container. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks. Makes about 4 to 4 1/2 pounds. A good, dark fruitcake. The longer you store it the better it tastes. A tradition in our family for Christmas.
Mix all together and pack down in baking dish 3 inches deep and 5 x 10-inches. Let stand 24 hours before cutting.
Cook noodles, drain; brown meat, stir in tomato sauce and remove from heat. Combine cheese, sour cream, onion and pepper. Layer noodles and then cheese, and then another layer of each. Add butter and then meat mixture. Chill several hours or make day before. Bake at 350° for 1 hour, uncovered. Enjoy!
Melt unsweetened chocolate and shortening/butter together. Put remaining ingredients in a large bowl and beat together for 2 minutes. Add melted chocolate and shortening/butter mixture. Beat 1 minute. Add 1 1/2 teaspoons vanilla and beat until mixed. Add 1 cup halved pecans or pecan pieces and blend with spoon. Pour in greased and floured long pan. Bake at 350° for 25 minutes. Do not overbake or brownies will not be chewy. Frost, if desired.
Combine first 7 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg. Bake at 375° for 40 minutes.
Cream sugar and cream cheese. Blend in rest of the ingredients. Cut cake in 3 layers. Put ingredients between layers. Cover sides, top and inside. Put pie filling on top and let run down sides. Chill for 24 hours.
Mix cheeses, onion, pepper and mayonnaise. Put in jello (Bundt-style) mold. Refrigerate two hours. Unmold onto plate; sprinkle with pecans. Put strawberry preserves in center of cheese ball. Serve with crackers.
Cook limas; drain. Mix with pork and beans. Stir in remaining ingredients. Put in 2-quart casserole. Bake, covered, at 350° for 1 hour. Uncover; stir. Bake 30 minutes more.
Cut the French bread lengthwise, making two slices. Place on cookie sheet. Mix the hamburger and tomato paste. Add the chopped onion, oregano, salt and pepper. Mix well, then spread over the bread. Sprinkle the grated cheese over the top. Bake 15 minutes in 400° oven. Take from oven and cover with slices of cheese, cut diagonally and lapping point over each slice. Return to oven and bake for 5 more minutes. Will serve 4 to 6 people.
Mix well and pour over chicken pieces. Bake at 350° for 45 minutes or until chicken is done.
Heat oven to 350°. Beat half of cake mix, water, peanut butter and eggs in large bowl with electric mixer. Stir in remaining cake mix. Drop dough by rounded teaspoonful about 2-inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Bake 10 to 12 minutes.
Start fire in barbecue range. Set red brick over fire. Lay seagull on brick. Lay shingle on seagull. Put on barbecue sauce. When fork can be stuck through brick with ease, throw away seagull and eat the shingle.
Sift together flour and sugar; set aside. Mix and bring to a boil the margarine, cocoa and Ale 8. Pour over the flour and sugar while hot; mix well. Mix together soda and buttermilk; add along with beaten eggs and vanilla. Beat until smooth. Add small marshmallows while beating on low speed. Bake at 350° for 30 to 40 minutes in prepared 9 x 13-inch pan.
Slice squash and onion. Boil until tender. Drain. In a large bowl, mix soup, egg, stuffing mix, salt and pepper. Mix well. Add squash and fold together. Place in a 9 x 13-inch greased baking dish. Bake at 350° for 35 minutes. Cover with cheese. Bake until brown.
Mix a small amount of the limeade with powdered sugar so that it dissolves well. Add rest of ingredients. Make a double batch and keep in freezer to use as desired. Will not freeze solid.
Beat together the first 3 ingredients; add food coloring to give the mixture a pleasant yellow color. Pour into a prepared Graham Cracker Crust and chill for at least 4 hours before serving. Keep leftover pie in the refrigerator.
Brown beef and onion; drain. Put everything in a large pan; bring to a boil. Simmer for 1 hour; stir often.
Bring water to a boil; add grits. Stir in cheese which has been cut into pieces. Beat eggs; add to grits. Add margarine and all the remaining ingredients, mixing well. Pour grits into a greased 3-quart casserole. Bake for 1 hour at 350° to 375°.
Cream butter and sugar until light. Then stir in egg yolks, preserves, vanilla and salt. Carefully fold in beaten egg whites. Divide between 2 baked shells. Bake in a slow 300° to 325° oven for 45 minutes.
Blend all ingredients except mayonnaise. Mix in the mayonnaise and blend until smooth. Fill avocado center with mixture or pour over avocado, grapefruit and orange slices for salads.
Mix 1 1/2 cups sugar, water and salt. Stir until sugar is almost dissolved. Place on top of stove on high heat. Peel potatoes. Slice in half, then slice 3 or 4 long pieces. As you cut potatoes, drop them in the water and sugar mixture. Cook on high heat about 10 minutes and then to medium heat for about 20 minutes or until tender. Cook these uncovered, the juice will boil down and thicken. (Do not worry if syrup mixture does not cover potatoes when put in pot. They wil soon cook down into syrup.) Add butter and when syrup has cooked down about half, add flavoring and pour into shallow baking dish, 11 1/2 x 7 1/2-inches. Sprinkle 2 or 3 teaspoons of sugar over potatoes and run under broiler, about 5 to 10 minutes to glaze and brown a bit. Serves 4 to 6.
Cook rhubarb, sugar and cherries with juice until rhubarb is tender (about 10 minutes). Add 1 can crushed pineapple. Boil again. Remove from the heat. Add raspberry jello and stir well. Cool. Put in jars and refrigerate or freeze. Good over ice cream or on toast or over pancakes.
Fold liquid into dry mixture until blended. Add 2 tablespoons melted butter. Cook on grill. Makes 18 large pancakes. Batter looks thick and heavy, but pancakes are very light. Serve with the best New York state maple syrup.
Mix chicken, cream cheese, milk, seasonings and sesame seeds. Divide crescent rolls into 8 triangles or 4 squares. Fill with mixture and fold tops over and press to seal around edges. Bake at 400° for 20 minutes.
Mix brown sugar and butter. Let boil a few minutes. When cool, add egg and beat well. Add remaining ingredients. Bake in an 8 x 8-inch pan for 30 minutes at 350°. Will be soft.
Cook potatoes, covered, for 30 to 40 minutes. Let cool, then peel and cube. Cover with Italian dressing, then toss lightly. Let marinate for a while, then drain off the dressing. Combine other ingredients. Mix well and add to potatoes. Cover and refrigerate for 3 hours.
Cook vegetables in 3/4 cup water until tender. Drain. Add mushrooms, pimentos and a little Parmesan cheese. Add Hidden Valley dressing. Pour all ingredients into Pam sprayed baking dish. Lightly shake a little more cheese over the top. Bake at 375° until browned on top.
Mix all together and top with grated cheese and crushed potato chips. Heat 10 minutes at 450° and serve. Serves 6.
Puree all ingredients in a blender until smooth. Pour mixture into paper cups and freeze until slushy. Insert plastic spoons or clean craft sticks, then freeze until solid. To serve, turn cup upside down and run under hot water just until frozen sherbet pop slides out. Makes 8 servings.
Cook hen; boil to make broth. Simmer onion, green chilies, enchilada sauce and chicken broth. Add chicken (diced), shredded cheese and cream. Place in baking dish, one layer of sauce, then a layer of tortillas torn in pieces. Repeat until all tortillas and sauce are used up. Bake in 350° oven for 1 hour.