HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with shortening; lightly flour. Mix cake mix, pie filling, eggs and chocolate chips in large bowl with spoon. Pour into pan. Bake 20 to 30 minutes. Cool completely, about 1 hour. Frost with frosting.
Combine Ranch mix and oil. Add spices. Pour over crackers. Stir to coat. Place in warm oven for 15 to 20 minutes. Store in airtight container.
Melt butter in a saucepan. Add sugar and stir until dissolved. Cool these ingredients slightly. Beat in egg and vanilla, sifted flour, baking powder and salt. Add coconut and mix thoroughly. Pour batter into greased 8 x 8-inch pan and bake at 350° for about 30 minutes. Cut into bars.
Fry bacon and onions. Add baked beans, lima beans, kidney beans, catsup and brown sugar. Bake 1 hour at 350°.
In skillet, over medium-high heat, cook broccoli, zucchini, green pepper, onion and basil in butter until vegetables are tender. Stir in cut tomatoes and mushrooms.
Cook hamburger, onion and garlic salt until brown. Add chili. Mix in green chili peppers. In a casserole dish, layer chips, meat mixture and cheese. Repeat until all used. Save some cheese for topping. Top with cheese. Bake at 350° until cheese melts. Cooking time should be 30 minutes. (You can put casserole in the microwave to melt cheese, if you prefer to do so.) Serves 4.
Mix 1 1/2 cups of graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine. Press this mixture into bottom of 13 x 9-inch pan firmly and chill it. Beat 8 ounces of cream cheese with 1/4 cup of sugar and 2 tablespoons milk until smooth. Fold in 1 3/4 cups Cool Whip and spread over crust. Slice bananas in an even layer over cream cheese mixture. Mix instant pudding according to directions. Pour pudding over bananas. Chill several hours or overnight. Just before serving, add Cool Whip and slice bananas on top.
Sprinkle 1/2 cup pecans in greased and floured 10-inch tube pan; set aside.
Preheat oven to 350°. In large skillet, melt margarine over medium heat. Add chicken breasts and cook, turning once, until light brown, about 4 minutes a side. Transfer chicken to an 8-inch square baking dish. Add wine to pan, bring to a boil, scraping bottom of pan with a wooden spoon. Stir in 2 tablespoons lemon juice and salt. Pour mixture over chicken. Cover baking dish with foil and bake for 15 minutes, basting occasionally. Let chicken cool to room temperature.
Cook rice as directed. Pour uncooked rice in pan; add water. Then place pork chops on top. Add mushroom soup over pork chops. Bakes in 2 1/2 hours at 350°.
Scrub potatoes; dry. Combine olive oil with rosemary and pepper. Roll potatoes in mixture until well coated. Bake at 400 degrees on an oiled sheet pan until they are tender. Pierce with a toothpick. Tiny yellow squash may be cooked with the same method.
Drain all of the canned fruit except for the pineapple. Place fruit, except bananas, in a large mixing bowl and sprinkle with the pudding and Tang. Gently stir to mix. The pudding and Tang, along with the juice from the pineapple, will create a delicious sauce. Refrigerate for several hours. Just before serving, slice the bananas and mix in.
Press biscuits into a 9 x 13-inch pan. Brown turkey. Add onions, bell peppers and the remaining ingredients, except cheese; mix well. Pour 1/2 of the turkey mixture on semi-baked crust. Sprinkle with 1/2 the cheese. Add remaining turkey; top with remaining cheese. Bake at 400° for 15 to 20 minutes.
Preheat oven to 350°. Grease and line a 9 x 13-inch pan with wax paper. Pour batter into pan, which has been made by mixing together the first 5 ingredients. Sprinkle the cake mix over batter; pat down lightly. Sprinkle the chopped pecans over cake mix. Melt the margarine; pour over cake mix. Bake at 350° for 60 minutes; cool for short time. Turn upside down into another 9 x 13-inch pan. After cool, top with topping.
Lightly sprinkle chicken with salt, pepper and garlic powder. Combine sour cream and mustard in shallow dish, mixing well. Dip each chicken breast into mustard mixture and dredge in bread crumbs. Arrange chicken in a single layer in a baking pan. Bake at 375° for 50 minutes or until tender. Serves 6.
Bake chocolate cake according to directions on the box. Prepare a large box of jello chocolate pudding. Chop Skor or Heath candy bars into small pieces (approximately 4 bars). Break cake into pieces and layer 1/2 of the cake into a bowl and pour Kahlua over cake to moisten; add a layer of pudding, a layer of Cool Whip and a layer of candy (use amount according to your taste). Repeat layers and chill to set.
Mix the ingredients well to a paste. Spread a thin coating on bottom of pans. This does not need to be refrigerated.
In a deep casserole dish, put potatoes and 1 1/2 cups of milk. Mix scalloped potatoes and cheese sauce in. Add butter and sliced sausage. Mix in chopped onion and chopped pintatoes. Stir everything together. Put in oven at 350° for 45 minutes to 1 hour. Serves 6.
Cook chicken and cut into pieces. Cook broccoli until almost tender. Cook Rice-A-Roni according to package directions. Mix the milk with the soup. Layer cooked Rice-A-Roni in bottom of a 9 x 13-inch pan. Next, layer chicken, then broccoli. Pour soup mixture over all. Top with grated Cheddar cheese. Bake at 350° for about 30 minutes or until starts to bubble.
Mix all ingredients together well. Pour batter into 3 cake pans (greased and floured), 9-inch layer pans. Bake at 350° for 30 minutes. Cool. Frost with frosting.
Prepare cake mix as directed. Fill cupcake cups half full. Blend cream cheese, egg, sugar, and chocolate chips. Spoon about 1 tsp. on top of cake batter in cup. Bake until top springs back.
Combine sugar, cocoa, milk and butter in a pan. Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Add oats, peanut butter and vanilla. Stir well. Drop on wax paper to make cookie the size desired.
Mix all ingredients. Bake at 350° for 25 to 30 minutes or until done. Serve with vanilla ice cream or whipped topping.
Brown meat and onions. Add beans, tomato sauce and taco mix. Bring to boil. Spread in oblong baking dish and cover with 1/2 grated cheese. Spread sour cream over cheese. Top with remaining cheese. Heat in oven at 375° for 15 minutes or until slightly brown. Serve with tortilla chips.
Combine the first 3 ingredients in a large saucepan. Cook over low heat, stirring constantly, until melted and smooth. Add cereal, stirring to coat. Place half of the powdered sugar in a large paper bag. Add cereal mixture and remaining half of the powdered sugar. Gently shake to coat. Pour mixture onto 2 cookie sheets. Let dry. Separate large pieces, if necessary. Yields 12 cups.
In large bowl, blend eggs, sugar, vanilla, butter and milk. Slowly add flour. Mix 20 minutes until batter is smooth. Flour 3 round cake pans. Pour batter in pans and place in preheated oven. Bake 30 minutes. Let cool.
In large bowl, combine first 3 ingredients. Stir until dissolved. Cool to lukewarm. Sprinkle yeast into 1/4 cup very warm water. Let stand a few minutes, then stir until dissolved. Add yeast and egg to butter mixture. Then add flour and salt; mix well. Pour on well-greased sheet cake pan and press evenly. Fingers need to be very greasy. Bake at 325° until done, just golden brown. Cool. Add the dressing mix to sour cream and spread on dough. Top with vegetables and cheese. Cut in pieces and serve.
Wash and stem berries. Soften cream cheese with milk and spread in bottom of pie shell. Place one-half of the best berries in pie shell. Heat remaining berries in water. When berries are soft, add to sugar mixture of cornstarch and salt. Return to heat and cook until thick. Add food coloring. Pour over berries in pie shell. Chill. Top with whipped cream before serving.
In bowl, combine flour, milk, eggs, sugar, oil and salt. Beat with rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter. Lif and tilt skillet to spread batter. Return to heat. Brown on one side. Invert pan over paper toweling. Remove crepe. Repeat to make 16 to 18 crepes, greasing skillet as needed.
Melt chocolate and butter together. Let cool. Combine sugar, eggs, flour, salt and vanilla. Add the chocolate mixture. Pour into greased pie pan. Bake until set on the outside, but still soft in the center. DO NOT OVERBAKE!
Sift together first 5 ingredients. Add rest of ingredients. Mix well and put in well-greased loaf pans. Bake at 325° for 1 hour (very small pans for 45 minutes).
Brown ground beef, drain. Add the onion, celery and garlic to the meat; cook until the onion and celery are tender. Add the tomatoes, tomato sauce, tomato paste, chilies, cumin, chili powder, oregano, bay leaves, salt, pepper, Worcestershire sauce, seasoned salt and enough of the 2 tablespoons of brown sugar to desired sweetness. Bring to a boil. Add kidney beans, reduce heat and simmer on low for 1 1/2 hours.
Mix ingredients and bake in a heavily greased 9 x 9-inch pan for 30 to 35 minutes in a 350° oven. Cool and turn out on to a sheet of wax paper covered with powdered sugar. Cut into squares while still a little warm.
In blender or food processor, puree raspberries. Strain; discard seeds and pulp. In a Dutch oven, combine raspberry puree and remaining ingredients. Bring to a boil, stirring until sugar dissolves. Serve warm.
Dissolve jello in water. Add sherbet and stir until dissolved. Put in fruits. Pour into bowl and chill.
Put a cup of brown sugar into top of double boiler. (Make sure there is water in the bottom pot.) Butter 4 slices of bread on both sides and cut into cubes. Place on top of brown sugar. Beat 3 eggs and add 2 cups of milk and 1 teaspoon of vanilla and mix well. Pour over bread. Do not stir. Cook until a knife comes out clean for 1 to 1 1/2 hours.
Melt butter in saucepan. Cool to room temperature. In a bowl, stir the butter, mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper. In a large bowl, combine chicken, grapes and almonds. Arrange this mixture on lettuce leaf. Pour the dressing on top and sprinkle paprika.
Brown hamburger, onion and pepper. Drain off grease. Mash up tomatoes. Add to meat mixture, then add water and rice. Simmer about 20 minutes until rice is done.
Combine egg yolks and milk; mix well. Add 3 ounces of lime juice slowly. Add whipped cream. Mix well. Pour into crust. Chill. Garnish with lime slices. Serve chilled.
Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar in an ungreased 8-inch square baking dish. Beat together remaining ingredients until smooth; pour over cheese. Bake, uncovered, at 350° for 40 to 45 minutes, or until egg mixture is set. Let stand for 10 minutes before cutting. Serves six.
Mix all ingredients together. Put muffin mix in last. Pour in 9 x 13-inch greased pan and bake at 400° for 25 minutes.
Thaw fish, if frozen. Arrange fish in a baking dish, turning thin edges under. Sprinkle with salt. Cook mushrooms, onion and tarragon in margarine until tender. Spoon over fish. Sprinkle with paprika. Bake, covered, in a 450° oven for 6 to 10 minutes, or until fish flakes easily with a fork. Makes 4 servings.
Combine cracker crumbs, sesame seed, salt and pepper. Dip chicken pieces in butter (melted), then in crumb mixture. Place on foil lined 13 x 9 x 2-inch and 9 x 9 x 2-inch pans. Bake 1 hour at 375°.
Cream the butter and sugar. Add the eggs, one at a time, beating after each. Add the vanilla and lemon extract. Sift together the flour and baking powder. Combine the cherries, pineapple and pecans. Put flour mixture over this. Mix and place in cold oven. Turn oven to 250° and bake for 2 1/2 hours.
Combine everything but the oil. Heat oil to 375° and drop batter by tablespoonfuls into oil. Turn once. Cook until golden. Drain on paper towels.
Mix well; serve cold. May add boiled chopped eggs, celery and green peppers.
Mix all ingredients except flour and cool. Mix in enough flour to make a soft dough. Put in icebox for 1 hour. Roll and cut out. Put in pan. Baste with a little butter and let rise. Bake.
Layer the first 4 ingredients in a casserole or small roaster. Sprinkle with seasoned salt. Mix soup with a little water and pour over top. Bake covered at 350° for 1-1/2 hours.
Mix 3 soups together and put in crock-pot. Add meat and cook on medium 1 hour. Add all vegetables except peas and cook 3 to 4 hours. Add peas last, right before serving, just to heat through. Serve over rice or noodles. Serves 6 to 8.
Peel zucchini and remove seed. Slice as for apple pie. Cook in lemon juice about 10 minutes until tender. Do not overcook. Add sugar, cinnamon and nutmeg. Simmer 3 minutes. Add 1/2 cup Crushed Mix to thicken.
Combine rice, soups and milk; pour into a 9 x 13-inch baking dish. Place chicken on top of this mixture. Sprinkle onion soup over chicken. Cover and bake at 325° for 1 1/2 to 2 hours.
Combine first 5 ingredients and boil for 1 minute. Blend in vanilla, oats and peanut butter. Spoon out on wax paper to cool. Yields approximately 60.
Combine ground beef, onion soup mix and milk. Blend thoroughly (shake package of soup to blend ingredients before measuring). Combine wheat germ and baking powder. Add this mixture to meat, along with salt and pepper to taste. Shape mixture into 4 to 6 patties. Broil in oven or over charcoal.
Cream honey and butter until light and mixed well. Add eggs and beat again. Add vanilla and dry ingredients and beat until well blended. Bake in 350° oven approximately 15 to 20 minutes.
Add sugar to beaten eggs. Beat until mixture is stiff. Add remaining ingredients. Freeze it.
Saute onion in frypan with butter; add Vegeburger and mash. Warm it up. Turn into a greased casserole dish. Top with green beans. Top with tomato soup. Top with mashed potatoes. Cook in a 350° oven for 30 to 40 minutes, until it bubbles on the side.
Mix first 6 ingredients and pour into 3-quart casserole dish. Pour 1 stick melted butter over potatoes. Melt 2nd stick and mix with corn flakes. Sprinkle over casserole. Bake at 350° for 1 1/4 hours.
Dissolve Jell-O in water. Add cream cheese and stir until dissolved. Cool. Add pineapple, sugar, vanilla and pecans. Stir. Add Seven-Up, stir well and chill until set.
Mix all ingredients together. Bake at 350° for 1 hour and 20 minutes.
Boil margarine, brown sugar and corn syrup. After mixture comes to a full boil, add salt, soda and vanilla. Pour over 7 quarts of popped corn. Put in large pan and mix well. Cook in 200° oven for 1 hour. Stir every 15 minutes.
Lightly grease and flour a 9 x 13-inch pan. Spread pineapple with juice over bottom of pan, then spread over that the cherry pie filling. Sprinkle dry cake mix over the pie filling and sprinkle with nuts. Slice margarine evenly over all and bake at 350° for 45 minutes or until done.
Pour Salsa sauce over chicken in 9x13 pan. Bake at 350° for 45-50 minutes.
Boil water with sugar; cool. Then add vanilla extract, anise extract and lemon or lime juice. Then add vodka. Put mixture in blender and add yellow food coloring.
Cream together margarine, sugar and eggs. Add chocolate syrup, flour, nuts and vanilla. Spread in 10 x 15-inch pan. Bake at 350° for 30 minutes. Cool.
Combine tea powder and water and stir until tea is thoroughly dissolved. Add concentrates and cranberry cocktail. Blend well. Just before serving, pour over ice in a punch bowl and add ginger ale. Makes 4 gallons or 100 (5 ounce) servings.
Heat green beans and mushrooms in saucepan. Drain. Add cream of mushroom soup and 1 cup cheese. Mix well. Pour into 1 1/2-quart casserole dish. Top with remaining cheese. Bake at 350° for 20 minutes or until bubbly.
Place hams and water in a crock-pot. Combine the other ingredients with the roast. Cook overnight. To thicken gravy, mix water and cornstarch and add to gravy. Serve with rice.
Mix in the order given. Pour into unbaked pie shell. Bake 1 hour and 15 minutes or until firm in a 350° oven.
Combine ingredients, mash salmon and put in refrigerator with 4 ice cubes on top. Chill 1 hour or longer. Stir before serving. Serve chilled.
Layer cream cheese, chili and cheese, keeping cheese on top in a 9 x 13-inch pan. Bake at 350° until brown, about 10 minutes. Serve with chips.
Mix hamburger, rice, egg, parsley, onion, dill weed, salt and pepper. Roll into meatballs; brown in frying pan. Add tomato juice, water and butter. Simmer for 45 to 60 minutes.
Mix first 3 ingredients, layer alternately with salt in jar; weight down. Cover with cold water. Let stand for 1 week and pack in sterilized jars. Pressure 5 minutes at 10 pounds.
Place all ingredients in a blender. Blend on high for 30 seconds or until smooth. For extra refreshing drink, add 1/2 cup ice and blend well. Makes 2 (8-ounce) servings.
Cook meat and onion; drain off fat. Mix barbecue sauce and meat and spread in ovenproof dish. Mix eggs and sour cream together. Spread sour cream mixture over meat, then spread corn chips over sour cream mixture. Cook 30 to 40 minutes at 350°, then sprinkle cheese and cook 5 minutes longer.
Sprinkle chicken with salt, paprika and pepper. Cook at 350° for 30 minutes. Combine 2 to 3 packages bouillon, oregano, bay leaves, peas, onion and rice in baking dish. Top with chicken. Cover with foil. Bake until liquid is absorbed and chicken is done at 350° for 30 to 45 minutes.
Brown meat and onion; drain. Add soup, tomato sauce and green chiles. Put some in pan; cover with chips. Top with layer of American cheese. Cover and bake at 350° until melted. May add more layers to make thicker. I usually double layers.
Fry hamburger and onion, together. Add macaroni and spaghetti sauce; mix together. Layer.
Slice potatoes thin, with or without peeling. Melt 1/2 stick margarine in approximately 9 x 13-inch baking dish. Layer potatoes, salt, pepper and diced onion. Cover with 1/4 Velveeta cheese and bake, uncovered, for 45 minutes at 350° or until tender.
Add all ingredients in order given in a casserole dish. Bake at 350° for 1 hour.
Brown chicken in oil about 5 minutes. Remove chicken and set aside. Add garlic, tomato and yellow pepper; saute until pepper is tender, about 5 minutes. Add chicken, basil and wine. Cover and simmer until chicken is tender, about 20 minutes. Season with salt and pepper. Remove chicken, etc., from skillet and keep warm. Cook liquids down over high heat until half the amount; spoon over chicken. Serve over rice.
Grind vegetables together (onion, cabbage, tomatoes and peppers). Let stand overnight. Drain. Combine all ingredients and heat to boiling. Simmer until tender. Put in jars. Seal. Enjoy!
In a large pot, put a small bit of oil and saute garlic, onion, bell pepper and meat. Add chili powder and sugar. Add tomatoes and two cans of water. Mash tomatoes until they are in small pieces. Add rest of vegetables. Bring to a boil and then simmer until vegetables are tender. Makes a large pot of stew.
Cut watermelon slice into 5 wedges. Cut rind from wedge. Arrange wedges on salad greens in circle with points outward to resemble star. Spoon cottage cheese into center of watermelon star. Sprinkle with blueberries. Serve with 1-2-3 Fruit Dressing.
Dissolve yeast in warm water. Stir in sugar, salt and oil. Add flour and beat vigorously about 20 strokes. Let rest 10 to 15 minutes. Spread on greased pizza pan. Bake at 450° for 8 minutes. Add favorite sauce and toppings. Bake at 400° for 10 to 12 minutes more.
Place first three ingredients in blender or food processor. Blend well. Chop onions and garlic. Saute in hot oil or margarine. Mix in Ro-Tel mixture and simmer about 15 minutes to reduce liquid. Gradually add Velveeta. Serve warm or cold with tortilla chips or raw vegetables.
Mix all ingredients in a blender until smooth. Pour in pans sprayed with "Pam." Bake at 350° for 1/2 hour. Cool. Cut into 8ths. One sections equals breakfast protein.
After fixing stuffing according to directions on the box, mix the rest of the ingredients together in a casserole dish and bake uncovered at 400° for 35 to 40 minutes.
Heat oven to 350°. In a small saucepan, heat oil; add onion, mushrooms, garlic and oregano. Cook over low heat, stirring occasionally, until onion is soft. Stir in tomato sauce and pepper.
Preheat oven to 350°. Grease cookie sheet with margarine. Take casings off sausages and break up into pieces and cook with a little salt and a couple tablespoons of water to prevent sticking. When cooked, let the sausage cool for a couple of minutes. Meanwhile, roll out dough onto a floured countertop. Roll the dough about the size of a pizza. Try not to roll the dough too thin. Sprinkle the crumbled sausage on the dough, leaving about a 2-inch edge all around. Spread broccoli on top of sausage. Sprinkle the Mozzarella cheese on top of broccoli, then sprinkle with oregano.
Beat all ingredients except wafers together until light and fluffy. Crush a few wafers very fine. Butter small muffin pans generously; dust with the wafer crumbs. Put a vanilla wafer in the bottom of each cup. Fill cups 3/4 full with cream cheese mixture. Bake 15 to 20 minutes or until lightly brown at 375°; cool. Top with 1 tablespoon of cherry pie filling, then whipped cream.
Mix all ingredients together. Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 20 to 30 minutes.
Mix pecans, pineapple and butter together. Stack vanilla wafers in 4's with pineapple mixture between. Place in freezer. When cold or frozen, cover with whipped cream and roll in coconut.
Drain juice from pineapple. Bring juice and water to a boil. Add jello to hot liquid and mix. Add cherry pie filling and cola. Let partially congeal before adding pineapple. Chill until firm.
Dissolve yeast in warm water in a large bowl. Add shortening, eggs, sugar and salt. Beat together in mixer or stir real well. Gradually stir in enough of both flours to create a soft dough. Turn out. Knead until smooth. Place in a well-greased bowl. Cover and let rise in warm place until doubled. Punch dough down. Roll out to thickness desired. Cut with biscuit cutter. Place on greased cookie sheet about 2-inches apart. Cover; let rise in warm place about 30 minutes. Bake at 375° for 15 minutes. Brush top with melted butter, if desired. I always butter mine with real butter as soon as they come out of oven. Makes lots, about 4 dozen.
Brown meat in large skillet. Add onions, peppers, salt and pepper. Add soups and noodles; heat thoroughly. Place in large greased baking dish (9 x 14 x 2-inches). Sprinkle with bread or cracker crumbs and add grated Parmesan cheese. Bake 45 minutes at 325°. Serves 16.
Combine cake mix, melted butter and 1/2 cup evaporated milk. Pour 3/4 of batter into 9	x 13-inch well-greased pan. Bake for 15 minutes at 350°. Combine caramels with the 1/3 cup evaporated	milk and melt.	Pour over partially cooked cake. The pour chocolate chips over caramel and pour pecans over chocolate chips. Top with spoonfuls of remaining batter. Bake at 350° for 25 minutes.
Brown hamburger meat (drain), then add tomatoes and catsup. Boil noodles and mix all together. Add salt and pepper. Boil for about 10 minutes.
Egg, bread and fry "cut up" chicken pieces; set aside. Slice green peppers and onions. (Hint: To help eliminate frying time, I place in separate bowls with some water, cover and microwave each until softened, not mushy!)
Mix limeade, lemonade, water and lemon juice. Chill. Spoon in sherbet. Pour Sprite down side of bowl. Mix gently. Garnish with fruit slices.
Brown hamburger, onion, celery, salt, pepper, garlic salt and onion salt. Add flour and vinegar. Layer hamburger mix, zucchini, tomatoes and Cheddar cheese in casserole. Sprinkle with Parmesan cheese. Bake at 375° for 45 minutes, covered, 30 minutes uncovered.
In a large skillet, cook and stir the garlic and rosemary in the olive oil for 1 to 2 minutes over medium heat. Add potatoes, salt and pepper. Cook for 5 minutes, stirring occasionally. Reduce the heat to medium-low and cook about 20 minutes more, turning often, until the potatoes are brown and crisp. Garnish with the rosemary sprigs, if desired. Makes 3 to 4 servings.