HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bottom of a 9 x 13-inch pan, mix coconut and pecans. Mix cake mix according to package directions. Pour half the mixture over pecan mixture. Mix the powdered sugar, cream cheese and oleo. Drop clumps over the cake mixture. Spread remaining mixture over cream cheese mixture. Bake at 350° for 50 minutes or until firm.
Blend salt, pepper, paprika and sugar. Add garlic, catsup, water and mustard. Heat to boiling. Remove from heat. Add vinegar, Worcestershire sauce, butter and lemon juice. Stir to blend. May use as a sauce over chicken, pork or beef.
Stir until mixed and blended. Pour into a buttered, 8-inch square pan. Cool before cutting.
Soak ribs in a mixture of water and liquid smoke for about 2 hours. Remove from mixture and sprinkle lightly with seasonings and tenderizer. Cover with aluminum foil and bake slowly in oven at about 300°. Cook chicken about 2 hours and pork ribs about 3 hours or until tender.
Combine jello, water and pie filling. Let set. Mix cream cheese and pineapple and spread over top of jello. Let set 2 hours.
Brown sausage and drain well. Add to other ingredients. Put in an 8 x 12-inch pan and refrigerate overnight. Bake at 350° for 45 minutes. Nice for company.
Flour and grease 9 x 13-inch pan. Mix cake by directions on box and bake. While cake is baking, mix sugar and sour cream together. Remove cake from oven. While hot, frost with sour cream-sugar mixture. Poke knife into cake at random. Sprinkle with coconut. Serve hot or cold. Better the next day.
Mix sugar, shortening, eggs, flour and soda together well. Add chopped apples, then coconut and nutmeats. Bake at 325° for 30 to 35 minutes. This is very good.
Combine all ingredients. Mix well. Pour on salad dressing and marinate two hours. Serve with tortilla chips.
Combine ham, cheese, mayonnaise and mustard. Spread on 6 slices of toast. Place remaining slices on top to make 6 sandwiches. Cut sandwiches diagonally in quarters. In a 9 x 13-inch baking pan, stand the quarters on edge, crust side down.
Mix pretzels, sugar and margarine. Press into 13 x 9-inch baking dish. Bake at 400° for 8 minutes. Cool. Beat softened cream cheese, then add sugar and mix well. Stir in Cool Whip. Let set 10 minutes or longer in refrigerator. Smooth over cooled pretzel crust. Add boiling water to jello and stir until jello is dissolved. Break strawberries apart and add to jello. Pour over first layer. Refrigerate until firm.
Make into small patties and place on waxed paper. Let set until dry. More powdered sugar can be added to make stiff.
Cream butter and sugar. Separate eggs; beat yolks and add to creamed mixture. Add sifted flour and baking powder, then milk and vanilla. Use mixer to beat egg whites. Fold them into other ingredients and then mix all together. Pour into cake pan (13 x 11 x 2 1/2-inch). Bake 30 to 40 minutes in 350° oven. Test with toothpick in center of cake at end of baking time. It's done when toothpick is dry.
Mix by hand the sugar, eggs and oil. Add the flour, salt, soda and cinnamon. Stir and add apples and walnuts. Bake in small loaf pans at 350° for 45 to 50 minutes.
Combine sour cream, lemon juice, sugar, salt, drained crushed pineapple, bananas pieces and enough red color to give pink tint. Lightly fold in nuts and Bing cherries. Spoon into paper muffin cups (large) which have been placed in muffin pans. Freeze. Take from freezer 15 minutes before serving. Remove paper. Serve on lettuce.
Cream together butter, sugar and eggs. Add remaining ingredients. Bake at 350° for 25 to 30 minutes.
Cream sugar and shortening. Add eggs and beat until well blended. Mix flour, salt and cocoa. Stir into sugar mixture. Fold in chopped nuts. Spread evenly in an 11 1/2 x 15-inch baking pan. Bake at 325° for 30 minutes. Whil still hot, ice.
Sift together the flour, baking powder and salt. Cream together the oleo and sugar. Add to creamed mixture the eggs, one at a time, beating well. Add flour and lemon extract and beat well. Add candied cherries, candied pineapple and pecans. Beat thoroughly. Bake in a large pan or 3 loaf pans at 250° until done. Bake for 3 hours at 250° if using one large pan or 325° for loaf pans. Grease and flour pans well. Serve with no frosting.
Heat oven to 400°. Grease bottoms only of 12 muffin cups, 2 1/2 x 1 1/4-inches, or line with paper baking cups. Beat egg slightly; stir in remaining ingredients just until moistened. Pour batter into cups. Bake until golden brown, 15 to 17 minutes. Makes 12.
Heat oven to 350°. Grease and flour 2 (15 x 10-inch) jelly roll pans. In large bowl, combine all ingredients, except the ice cream. Mix and pour into prepared pans. Bake at 350° for 10 to 12 minutes. Cool completely.
Combine cornmeal, flour, salt, sugar and baking powder and stir in eggs (beaten slightly), milk and oil. Mix well. Add corn and remaining ingredients. Pour into greased 13 x 9-inch pan. Bake at 375° about 45 minutes.
Combine squash, onions, green pepper, cauliflower, carrots, celery and pimiento in a large glass bowl; sprinkle with 1/2 cup salt. Cover; let stand about 2 hours. Drain and rinse in cold water; drain well. Pack vegetables in hot pint jars, leaving 1/2-inch headspace.
Spread crescent rolls on cookie sheet, pinching and sealing edges together. Bake at 350° for 8 to 10 minutes. Cool. Mix together cream cheese, Hidden Valley dressing mix and mayonnaise. Spread on crescent rolls. Top with any or all toppings.
Cut 5 or 6 inches off top of bread. Pull out soft insides (save for making bread dressing). Soften cream cheese. Combine with remaining ingredients. Fill shell with mixture. Replace top of bread; cover with foil. Bake for 1 1/2 hours at 350°. Use fresh vegetables as well as top of bread for dippers.
Mix sugar, oil, egg and orange juice. Add baking powder, baking soda and flour. Mix well and drop in muffin tins. Bake at 350° until well done. Makes 1 dozen.
Mix first 7 ingredients. Put 1/2 of batter in a 9 x 13-inch baking dish.
Mix Veg-All, celery, onion, mayonnaise and cheese. Pour into casserole dish. Mix butter with Ritz cracker crumbs, then top casserole. Bake at 350° until heated through.
Melt margarine. Add sugar, coconut, dates and nuts. Cook over medium-high heat for 6 minutes and cool for 1 minute. Add Rice Krispies; mix well, then let cool. Roll in little balls and then in powdered sugar.
Brown ribs in heavy skillet, then arrange in a deep baking dish. Cover with onion slices. Blend remaining ingredients and pour over onion. Cover and bake at 325° until meat is tender, about 1 1/2 hours. Baste occasionally with sauce. Serves 4.
Cream shortening and sugar. Add egg. Beat well. Stir in zucchini and set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to the zucchini mixture; stir thoroughly until combined. Stir in raisins. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheet. Bake at 375° for 12 to 15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake like. Yields 3 dozen. Can be frozen in airtight containers and thawed as needed.
Saut 1 sliced onion in margarine until yellow. Add one pound of zucchini, sliced, and cook and stir 5 minutes. Add 1 cup of fresh or canned tomatoes. Season with salt and pepper. Cover and cook for 5 minutes. Reduce heat and cook until tender (25 minutes) or put in a casserole dish and sprinkle grated cheese and bake at 375 degrees until brown. Serves 4.
In a medium saucepan, combine 1/4 cup of sugar, cornstarch, salt and water. Stir to dissolve, then cook over medium heat, stirring constantly, until mixture thickens. Add remaining sugar and butter; return to heat and cook until sugar dissolves. Add vanilla and peaches. Stir to mix thoroughly. Pour into an 8-inch square pan, a pie pan or individual serving dishes. Top with granola. Serve with cream, whipped cream or ice cream.
Mix sugar, flour, soda and salt into bowl. Add margarine; mix with pastry blender. Reserve 1 cup crumbs. Add egg and milk to remaining mix. Add vanilla. Sprinkle with the cup of crumbs, then nuts and shaved candy bars. Bake at 350° for 30 to 35 minutes. (Candy bars will ice cake.)
Cook onions in bacon grease; add to pork and beans. Add additional ingredients and put in a 1 1/2-quart casserole dish. Cover and bake at 350° for 30 minutes. Serves 6.
Soften the yeast in warm water with a teaspoon of sugar. Combine hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; add yeast and eggs. Beat well. Stir in remaining flour, enough to make soft dough. Turn out on floured surface. Knead lightly 5 to 8 minutes. Place dough in greased bowl, turning once to grease surface. Cover and let rise until double. Turn out on lightly floured surface. Divide dough into thirds. Roll each to a 9-inch circle. At this point, you can brush circle with melted butter and spread Solo brand almond filling on top.
Baking Temperature: 350°. Baking Time: 15 to 20 minutes.
Rub roast with oil. Rub in remaining ingredients. Put in open pan and bake at 325° to desired doneness. Put a pan of water on lower rack of oven and keep full during baking.
Cook broccoli until tender; drain. Mix together the eggs, margarine, mayonnaise, soup, onion and 1 1/2 cups cheese. Add broccoli. Pour into casserole dish. Sprinkle remaining cheese on top, along with cracker crumbs. Bake for 45 minutes at 350°.
In large skillet, cook and stir ground beef and onion until meat is brown and onion is tender. Stir in tomatoes, tomato sauce, chili powder, salt and beans (with liquid). Cook, uncovered, about 10 minutes.
Brown sausage; add onion, bell pepper, mushrooms and rice. Cook about 5 minutes, stirring to prevent sticking to skillet. Pour this mixture into a 4-quart casserole; add seasoning packets from the rice boxes. Mix well. Pour the dissolved bouillon cubes and water into this mix. Cook, covered, in a 400° oven for about 1 hour or until all liquid is absorbed. This is delicious with turkey or any meats, alone or with gravy served with it. My family enjoyed it served at Christmas dinner with gravy.
Heat oven to 350°. Combine all ingredients; mix thoroughly by hand. Press into 8 x 4-inch loaf pan. Bake 1 hour. Let stand 5 minutes before serving.
Brown ground beef. Add taco seasoning, onion and tomatoes to ground beef. Line 9 x 13-inch dish with tortilla shells, after spraying bottom with Pam. Add ground beef mixture. Add another layer of shells. Mix cottage cheese, Cheddar cheese and eggs together. Pour on top of second tortilla layer. Slice a fresh tomato on top and sprinkle a little more cheese on it. Bake at 350° for 45 minutes. Serve with sour cream and guacamole.
Prepare pudding according to package directions. Arrange a layer of wafers in a baking dish. Slice bananas and layer on top of wafers. Spread the pudding over the bananas. Continue in layers until all is used. Beat egg whites until foamy. Add Sweet 'N Low and vanilla, beating until stiff peaks form. Spread meringue over pudding. Bake at 425° until meringue is lightly browned.
Line a jelly roll pan with the rolls and press the perforations together. Bake at 350° for 8 minutes. Cool. Prepare filling by combining cream cheese, dressing and mayonnaise. Spread on crust. Add vegetables and cheese on top. Serve in 2 x 2-inch pieces.
Mix flour, sugar and salt together. Pour into pie plate. Spread out to saucer shape. Mix oil and milk. Pour into flour mixture and mix all together. Shape into pie plate with fingers. Flute edges. If used for a filled pie, prick with fork and bake at 425 degrees for 12-15 minutes or until golden brown.
Cream the sugar, shortening, eggs and vanilla. Stir in dry ingredients and mix well. Add chopped nuts. Bake in a 9 x 13-inch pan at 350° for 35 minutes. Remove and sprinkle with marshmallows. Return to oven for 5 minutes.
In serving bowl, carefully combine pineapple, oranges, apples, bananas and marshmallows. In medium saucepan, beat eggs well; add sugar and beat until blended. Add juices and mix well. Cook over low heat until thick. Chill. Drain liquid from fruit mixture; fold whipped cream into dressing mixture and stir into fruit thoroughly.
Dissolve 1 cup sugar, 1/2 cup water and 1 can crushed pineapple. Boil for 5 minutes. Mix lemon jello with hot ingredients and put in freezer until becomes pretty thick. Then add Cool Whip and grated cheese. Freeze.
Brown ground beef well and drain off all grease. Put ground beef and all remaining ingredients in crock-pot. Stir well. Cover and cook on high for an hour, stirring until cheese is fully melted.
Place layer of potatoes sprinkle with salt and pepper. Add layer of onions and bell pepper. Repeat until casserole is filled. Mix soup and milk. Put in about 1/2 stick of margarine. Pour mushroom mixture over potatoes and bake in 325° oven for 1 1/2 hours (or until tender).
Dissolve jello in hot water. Blend in Miracle Whip and cottage cheese. Dump in pineapple and Milnot. Add nuts. Mix well. Pour into bowl and refrigerate. This is a great sugar-free salad.
Oil a 9 x 13-inch pan. Pour in rice. Lay on chicken, cut up on top. Add onion soup mix. Mix water with soups and add with chicken broth. Bake at 350° for 1 hour.
Cook chicken in boiling water until done. Remove from broth. Cool and remove chicken from bones. Mix all other ingredients together. Divide into 3 balls. Roll out with rolling pin and cut into 2 x 2-inch squares. Bring broth to a boil. Drop in squares one at a time. Add chicken and cook 15 to 20 minutes.
Mix eggs, flour and sugar with Egg Beaters. Stir in milk, corn, salt and pepper. Pour into a buttered casserole. Sprinkle paprika on top. Bake in a pan of water until firm in a 350° oven for 1 hour. Can be doubled. I use Egg Beaters and canned evaporated skim milk to cut down on fat.
Prepare frozen noodles in accordance with package directions. Brown ground beef and onion. Combine sour cream, cream cheese, tomato sauce, sugar and salt. Add to cooked ground beef; combine with noodles. Place in greased casserole dish; top with grated cheese. Bake in a 350° oven for 1 hour.
Sift together 8 times and store in tightly covered container. Refrigerate if to be stored very long. Use as you would regular baking powder.
Brown hamburger and onions. Mix all ingredients and cook slowly for a couple of hours or more. May be frozen.
Mix 11 egg yolks and 1 whole egg plus 1/2 egg shell of water in large mixing bowl. Stir with 2 fingers. Add a pinch of salt. Add flour a little at a time until not sticky but not too stiff. Once you can make a ball out of it, cut in 4. Roll 1 piece; cut into squares. Stack, flouring between each. Cut thin into noodles. Separate noodles in lots of flour. Let dry; freeze after dried.
In a nonstick skillet, saute 1 cup chopped vegetables in the oil until tender-crisp. Add brown rice, cayenne pepper, sesame oil and soy sauce. Stir until heated through.
Grease bottom of rectangular pan, 13 x 9 x 2-inch with oil. Mix Parmesan cheese, flour, Italian seasoning, paprika and pepper. Coat chicken. Arrange, skin sides down, in pan. Bake 45 minutes. Turn chicken; divide chili sauce to cover all pieces. Sprinkle with Mozzarella cheese. Bake until melted, about 5 minutes. Sprinkle with parsley, if desired.
Beat eggs and oil together. Slowly add dry ingredients. Stir in cheese. Pour into a greased square baking pan. Sprinkle chopped pepperoni over batter. Bake at 350° until golden brown, about 30 minutes.
Brown chops in oil. Spread rice in bottom of 13 x 9-inch baking dish. Reserve 1 tablespoon dry onion soup mix. Sprinkle remaining mix over rice. Pour hot water over rice. Arrange chops on top of rice mixture and sprinkle reserved onion soup mix over chops. Cover tightly with foil. Bake at 350° for 1 hour. Remove foil and bake 10 minutes longer.
Mix ingredients together and then spread in a 9 x 14-inch pan. In a double boiler pan, melt 1 package milk chocolate chips. Spread melted chocolate chips on top. Cut before freezing. Freeze for 1 hour.
Mix all together. A few cut up wieners can be added or 2 slices of bacon. Bake, covered, for about 45 minutes at 325°.
Preheat oven to 350°. Mix one slightly beaten egg with dry cake mix and melted butter to a moist dough consistency. Grease a 13 x 9 x 2-inch pan. Press mixture evenly in pan. Soften cream cheese and beat with electric mixer with remaining eggs and vanilla until creamy. Beat in powdered sugar gradually; beat until smooth (this takes several minutes). Pour over crust. Bake at 350° for 35 to 40 minutes. The cheese mixture sinks into center and leaves a firmer crust at edges. Cut into squares to serve. Great sprinkled with powdered sugar, pecans and/or strawberries.
Bake cake according to package directions; cool completely and split layers. Combine frozen coconut, sour cream and sugar. Set aside 1 cup. Spread mix over split layers. Mix together Cool Whip and reserved coconut mix and spread over top and sides. Refrigerate 3 days in airtight container.
In a blender, combine ingredients. Cover and blend until smooth. Pour mixture into tall glasses. Slowly pour beverage down side of glasses to fill. Stir gently up and down. Serve immediately.
Mix all ingredients well. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Brown meat in skillet; drain. Reduce heat to low. Add Velveeta, milk, mustard and catsup; stir until Velveeta is melted. Serve hot with French fries or tortilla chips.
Melt chocolate bits and butter; cool slightly. Then add marshmallows and chopped nuts. Shape into roll. Then roll in chopped coconut or crushed nuts. Wrap in foil; cool. Cut into slices with sharp knife. Serves 16.
Begin by making pastry as follows: Sift flour with salt, also sugar. Fold in 2/3 cup of shortening and slowly add enough cold water to form a stiff paste.
Cream sugar and butter until light and fluffy. At medium speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract. Pour batter into well-greased 15 x 10 x 1-inch pan. Mark off into 20 squares or more. Place 1 spoonful pie filling in center of each square. Bake at 350° for 45 to 50 minutes.
Mix corn, egg yolks and sugar. Crumble crackers and add hot milk. Beat egg whites and fold in. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients. (Uncooked great for stuffed tomato salad.) For casserole, fill 9x13 dish. Cover with buttered cracker crumbs or slivered almonds. Best if refrigerated overnight.	Bake 40-45 minutes at 325°. Freezes well! Serves 10.
Sprinkle on top of poured mixture. Bake 25 minutes at 350°.
Mix thoroughly shortening, margarine, sugar, eggs and flavorings. Blend in flour, baking powder	and salt. Cover; chill at least one hour. Preheat oven to	400°. Roll dough 1/8 inch thick on lightly floured surface. Cut into desired shapes; place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown. Makes 4 dozen 3-inch cookies.
Saute rice and onion in oleo until golden brown. Add remaining ingredients. Stir well and bake at 375° for 45 minutes.
Dredge flattened chicken breasts in flour, salt and pepper. Saute in the 1/2 stick of butter and oil until browned on both sides and cooked through. Transfer chicken to a flameproof serving dish and keep warm. Add to the pan the white and red wine and bring to a boil, stirring in the brown bits clinging to the bottom and sides of pan. Simmer mixture for 3 minutes.
Combine eggs, sugar, cream and salt. Mix well. Add condensed milk and pour into freezer. Add milk to the fill line and stir. Freeze according to freezer instructions.
Preheat oven to 350°. In large bowl combine flour, sugar, baking soda and salt. Add undrained pineapple and eggs. Stir until combined. Pour batter into greased 13 x 9-inch baking pan. Bake at 350° about 30 minutes. Spread frosting over hot cake in pan.
Mix together ingredients. Refrigerate. Serve with tortilla chips. (Salsa gets hotter the longer it stands.)
Core and cut pears lengthwise. Place cut side down in pie shell. Beat ingredients and pour over pears. Bake at 325° for 40 to 45 minutes. Serve warm or cold.
Preheat oven to 450°. Grease cookie sheet. Combine flour, baking powder and salt in large bowl. Blend together until mixture resembles crumbs. Add milk and stir until combined. Roll dough; cut in 2-inch circles. Bake 8 to 10 minutes until golden. Serve with creamed chicken. Um, yum.
Slice peeled apples into baking dish. Put water and cinnamon over apples. Sift together flour and sugar. Into sugar flour mixture, cut butter. Spread crumb mixture over apples and bake at 375° for 45 minutes or until apples are tender.
Heat the oil in a large pan. Add the garlic and onion and saut until tender over low heat. Add the bell pepper and saut three more minutes. Crumble in the basil. Add tomatoes, bay leaf and olives. Bring to a boil, stirring several times. Reduce heat to a simmer and add lemon slice. Simmer for at least 20 minutes or as long as an hour. Be sure to stir occasionally.
Cut sausage in 1/2-inch pieces. Cook in water until water is almost out. Add onions and bell pepper; continue cooking. Add tomato paste and 1 cup water and simmer. Delicious over rice.
Saute onion in butter; add ground beef and saute until well done. Add kidney beans and juice, tomato soup, salt and chili powder. Reduce heat and simmer 1 hour.
Drain spinach, squeezing out as much of the water as possible. Mix all ingredients together and chill 1 hour. Shape into balls. Place on a greased baking sheet. Bake at 350° for 20 minutes. Makes approximately 40 balls.
Blend until smooth the cream cheese, eggs, sugar and vanilla. Place 1 vanilla wafer in #2 aluminum lined cupcake holder, to be baked in cupcake tins. Fill cupcake holder with cream cheese mixture. Bake at 350° for 20 minutes. Let cool and top with pie filling. Refrigerate until ready to use.
Let one frozen pie crust thaw for about ten minutes, then prick bottom of crust with a fork. Bake according to package instructions; cool.
Mix all ingredients together. Cook until thick. Pour into baked pie shell. Top with meringue.
Put all the ingredients in a large pot. Add 1 teaspoon Mrs. Dash (extra spicy) and 1/4 teaspoon chili powder. Let all these ingredients simmer for 2 hours.
Bake at 350° for 45 minutes to 1 hour. Makes 2 pies.
Mix dressing: Miracle Whip, mustard, celery seed, salt and pepper. Add rest of ingredients. Mix lightly and chill.
Combine cake mix with remaining ingredients in a medium bowl and mix well. Add more water if necessary. Roll into small balls and place on an ungreased cookie sheet. Press lightly with a fork crisscross on each cookie. Bake at 350° for 15 minutes. Makes 3 dozen.
Place spareribs in a large pot covered with salted water. Add dark beer, onion, garlic and mustard. Simmer for 45 minutes.
Combine chicken, celery, almonds, onion, pimiento and lemon rind. Add grated cheese, sherry, poultry seasoning and milk to mayonnaise. Blend mayonnaise mixture thoroughly into chicken mixture. Top with Chinese noodles. Bake at 350° for 30 minutes, until thoroughly hot.
Brown hamburger and drain off excess grease. Add salt, pepper and cream of mushroom soup. Mix well and let simmer. Prepare macaroni and cheese according to box. Add macaroni and cheese and hamburger mixture in a small dish and bake at 350° for 15 minutes. Let stand for 5 minutes before serving. Quick and delicious.
Preheat oven to 350°. Melt margarine and mix with the crushed cereal; set aside. Mix remaining ingredients together and pour into a casserole dish. Top evenly with the cereal mixture. Bake for 55 minutes or until done.
Blend butter and Crisco together. Sift sugar, flour and baking powder together. Add eggs, one at a time, mixing well after each addition. Blend dry mixture with the milk, mixing well. Add vanilla. Bake at 350° for 1 hour and 20 minutes.
Scrub potatoes, but do not peel. Slice thinly and place in steamer. Peel and cut carrots into 3-inch sticks. Place in steamer above potatoes. Steam 15 minutes, until tender. Melt 1 tablespoon butter in a medium skillet. Add sesame seed and toast until golden. Add 2 tablespoons of butter, honey and orange rind; blend well. Remove carrots from steamer; toss in sesame glaze. Remove potatoes and sprinkle with parsley.