HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour pie mix in large pie plate. Pour 1/2 cake mix on top of cherries. Smooth over and pour melted oleo over cake mix. Bake at 325° for 30 to 40 minutes or until brown.
Preheat oven to 350°. Spray a 9 x 13-inch pan with Pam. Wash chicken and place in pan. Place a slice of cheese on top of chicken. Spread the cream of chicken soup over the top of each chicken breast. Top with a layer of Pepperidge Farm stuffing (dry). Bake in 350° oven for 1 hour.
Soften cream cheese and margarine. Add flour. Chill for 1 hour. Shape into 24 (1-inch) balls. Press into small muffin tins. Bake for 5 minutes in a 350° oven. Combine egg, cream, Parmesan cheese, crab meat and salt. Pour mixture into muffin tins. Reduce oven temperature to 325°. Bake for 15 minutes longer.
Break pretzels in small pieces. Spread on cookie sheet. Combine remaining ingredients. Pour mixture over pretzels. Mix thoroughly until all pretzels are coated. Bake 6 minutes. Take out and stir. Bake 3 minutes. Take out and stir. Bake 3 minutes. Take out and stir.
Preheat oven to 350°. Boil sweet potatoes until a fork inserts easily into them. Put sugar, extracts, and butter in a large bowl. Pour hot water off the potatoes and add cold water. Peel the potatoes while warm. Place the potatoes in the bowl with the sugar mixture. With an electric mixer, mix for about 5 to 6 minutes, rinsing the mixer blades every minute or so to remove the strings from the potatoes.	(This will make a better textured pie.) Add the milk, nutmeg, cinnamon, eggs, cornstarch and condensed milk; mix for 2 to 4 minutes more. Fill the pie shells.	Place pies on a cookie sheet and cook for 50 minutes or until firm. Let cool and eat.
Mix all ingredients together except cheese. Pour in pan (8 x 12-inch pan or glass dish). Sprinkle cheese on top. Bake at 325° for 40 to 50 minutes.
Sift together the flour, baking powder and salt. Cut in shortening until it looks like coarse crumbs. Stir in oats. Store in airtight container.
Wash and snip ends of green beans. Cut into 2-inch lengths. Cook in salted water until tender but crisp. Drain and cool. Boil potatoes as in potato salad. Cool and cut in 1-inch cubes.
Melt in top of double boiler the first 3 ingredients, then add pecan halves. Drop by teaspoonfuls onto wax paper on cookie sheets. Chill.
Boil sugar, syrup, water, butter and salt until it spins a long thread. Add vanilla. Pour all over popcorn. Shape into balls.
Cook, drain and crumble bacon.	Remove all but 2 tablespoons fat from the pan. Add onion and saute until golden. Stir in garlic, tomatoes, sugar, tarragon, peppers and salt. Cover and simmer for 20 minutes, stirring occasionally. Cook pasta according to package directions; drain. Meanwhile, stir bacon and parsley into sauce. Simmer uncovered for 5 minutes. Put linguine into serving dishes and spoon some sauce over it. Sprinkle Parmesan over it. Serves 6 to 8.
Bake pie shell 10 minutes at 350°. Let cool. Beat eggs, milk and mayo. Pour into cooled pie shell. Salt and pepper. Add cheese and ham, bacon or crabmeat. Onions or green peppers are good also. Sprinkle with nutmeg. Bake 25 minutes at 350°.
Stir all ingredients together and pour into 9-inch pie shell. Bake at 350° for about 1 hour.
Partially cook bacon. Add celery and onion, and cook until tender but not brown. Drain clams, reserving liquid. Add water to the liquid, to make 4 cups. Add to bacon mixture. Add tomatoes, potatoes, carrots, and seasonings. Cover and simmer about 35 minutes. Blend 2 Tbsp. flour with 2 Tbsp. cold water to make a smooth paste. Stir into chowder; cook and stir mixture until it boils. Add clams; heat through. Makes 6-8 servings.
Mix water, yeast, salt, sugar and egg and whip with wire whip. Add oil and flour. If using an electric mixer, it will be less kneading by hand. When dough is not sticky, oil and let set for about 30 minutes. Make out into your favorite rolls, buns, etc. Makes good cinnamon rolls. Can be refrigerated in airtight container for up to 3 days.
Cream butter, add sugar slowly while beating. Add eggs one at a time, beating well. Add molasses, cloves, fruit, then water with soda. Lastly add flour. Chill throughly, several hours or overnight. Shape into small long rolls the length of greased baking sheet. Brush with egg yolk mixed with 1 Tbsp. milk. Bake 375° oven until brown, about 15 minutes. While hot, cut diagonally across roll.
Sift together the Bisquick, 3/4 cup sugar and 1/2 teaspoon nutmeg. Add egg and milk; beat thoroughly. Stir in melted margarine and 1 teaspoon vanilla; mix thoroughly until smooth. Pour into an 8 x 11-inch pan; set aside. In a large bowl, place mangos. Dissolve cornstarch in water; add to mangos. Stir in 1 teaspoon vanilla, 1 teaspoon nutmeg, coriander, 1/4 cup sugar (or sweeten to taste) and lemon juice. Spread mango mixture over Bisquick. Bake at 350° for 50 minutes.
Mix flour, brown sugar, nuts and oleo. Bake at 350° for 15 minutes. Stir often.
Drain pineapple and place in greased casserole dish. Mix sugar and flour and pour over pineapple. Add cheese to mixture. Top with crumbs. Pour melted margarine over top. Bake at 350° for 30 minutes.
Brown sausage and drain. Mix milk, biscuit mix and eggs. Spread sausage in a greased 13 x 9 x 2-inch pan. Cover with biscuit mixture. Sprinkle with cheese. Bake at 400° for 35 to 40 minutes.
Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 10 to 12 hours (high for 5 to 6 hours).
Drain cherries; reserve 3/4 cup juice. Combine sugar, cornstarch and a dash of salt in a saucepan. Stir in reserved juice from cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Add cherries, butter, almond extract and red food coloring. Pour into prepared pie crust. Cover with top crust; trim and flute edges. Cut several steam vents near center of pie. Bake at 425° for about 40 minutes.
Add margarine to heavy skillet or wok; heat to medium high (325°) for 1 minute. Add onions, celery, carrots, garlic and mushrooms. Stir-fry until vegetables are crisp-tender. Add ginger, pepper, soy sauce, shrimp and water; stir-fry until shrimp are pink. Serve over rice.
Cream shortening and sugar. Add eggs and mix well. Add remaining ingredients. Bake at 350° until toothpick comes out clean.
Mix well, adding pecans last. Pour into unbaked pie shell. Bake at 325° for about 1 hour or until pie is set.
Melt Hershey bar, milk and butter in double boiler; let cool. Add to Cool Whip. Add pecans. Pour in pie crust. Refrigerate.
Mix together in large bowl brown sugar, white sugar, salt, cinnamon, cloves and nutmeg. Blend in shortening; add eggs and mix thoroughly. Sift together flour, soda and baking powder; stir together and mix in oats. Roll dough into small balls (1-inch diameter). Roll balls in sugar. Flatten slightly on ungreased pan. Bake at 375° for 6 to 8 minutes. Don't overbake!
Combine all ingredients. Knead 2 to 3 minutes. Pack into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 2 hours.
Wash beans and soak overnight. Or, add to cold water and boil for two minutes, then soak for one hour. Simmer beans (only) for 30 minutes. Mix remaining ingredients and pour over beans. Add water to cover. Bake six hours at 250° or use a crock-pot.
Combine first 4 ingredients; pour over ice cream. Top with whipped cream and nutmeg.
Melt margarine in cake pan. Cover bottom of pan with layer of peaches. Mix rest of ingredients together and pour over margarine and peaches. Bake at 350° for 30 to 40 minutes. May be served with ice cream on top or without.
Bring brown sugar, milk and butter to a boil and boil for 3 minutes, stirring constantly. Remove from heat; add vanilla. Cool to lukewarm. Beat until creamy, adding a little cream, if necessary, to make easier to spread. Makes enough for top and sides of 9-inch square cake.
Cream Crisco and sugar, add eggs and bananas. Beat well, then add remaining ingredients. Bake in two greased loaf pans at 350° for 30 to 35 minutes.
Mix all ingredients and add enough regular milk to make 4 quarts. (Chill Eagle Brand milk before using.)
Mix together all of the ingredients well. Chill before serving. Can be poured into graham cracker pie shell.
Wash 2 bunches turnip greens thoroughly. Chop greens into small pieces. Put greens in pot with 4 cups water. More water may be used if necessary. Add 1 1/2 teaspoons sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 pound salt pork. Chop roots into small pieces. Bring to brisk boil. Reduce heat to medium-low. Cover and cook until tender.
In a large pot, cook bacon. Add onion and saut until golden. Add celery, carrots and garlic and cook over medium heat until soft, about 15 minutes. Add beans, chicken broth, water, cumin and salt and pepper. Simmer 20 to 30 minutes. Stir frequently to keep beans from sticking. Add more water if necessary. Scoop out 1/2 the beans and mash to a paste. Return to pot. Add cilantro if desired. Serve with sour cream, green onions and cheese.
Wrap uncooked bacon slices around water chestnuts; secure with toothpicks. Place on cookie sheet in a 350° oven. Cook until transparent. Heat equal parts of sugar and ketchup (1 cup each) in a saucepan until smooth. Place wraps and sauce in a baking dish; heat in the oven.
Cook broccoli in boiling, salted water briefly to make it crisp and tender; drain well. Combine remaining ingredients except for crackers. Put into a 2-quart casserole dish; top with crackers. Bake in a preheated 325° oven for approximately 45 minutes or until bubbly.
Cook onion and garlic until done, but not brown. Cook hamburger also. Add all ingredients and cook for 1 hour or longer, depending on how hungry you are.
Preheat oven to 375°. Beat until soft the butter or shortening. Add gradually and blend until creamy the brown sugar and granulated sugar. Beat in egg, peanut butter, salt, baking soda and vanilla. Add all-purpose flour. Roll the dough into small balls. Place them on a greased cookie sheet. Press flat with a fork. Bake about 10 to 12 minutes. Makes about 60 (1 1/2-inch) cookies.
Drain asparagus; reserve 1 cup liquid. Melt butter. Add flour slowly. Add milk and liquid; stir constantly until thick. Add 1 1/2 cups cheese; stir until smooth. Add scrambled eggs. Season to taste. Pour a layer of sauce in casserole dish. Add asparagus and pour remaining sauce on top. Combine cheese, crumbs, parsley and paprika; sprinkle on top. Bake at 350° for 30 minutes.
Mix all together and it will be thick. Melt 2 sticks of butter in a 9x13 pan. Pour mixture over the butter and spread out. Bake at 350 degrees for 30 to 40 minutes.
In large bowl, mix first 4 ingredients. In another bowl sift together dry ingredients. Add to first bowl. Add zucchini and mix together. Bake in 9 x 13 pan or glass dish at 350° for 40 minutes.
Cook noodles half time suggested on package in water, then drain. Mix all ingredients in large bowl and add noodles. Pour in greased casserole and bake 1 hour in 350° oven covered.
Place vegetables in casserole dish. Mix soup and mayonnaise; cover. Add butter; sprinkle with crackers and cheese. Bake at 350° for 30 minutes.
In a small plastic bag, put flour, salt, pepper and chili powder. Add stew meat; shake to coat well. In heavy pan, heat oil. Add meat and brown. Cook meat at medium-low heat for 30 minutes. You will need to add water to meat occasionally. This will make a nice gravy. Add onion and celery; let cook for another 15 to 20 minutes, adding water as needed. Add carrots and potatoes; cook until tender, adding water as needed. Serves 6.
Mix all ingredients in glass loaf pan, except catsup. Place in microwave for 10 minutes. Turn it. Cook 5 minutes. Drain grease off. Pour catsup over top and cook 5 more minutes.
Cream butter and sugar; add eggs, one at a time. Beat well. Gradually add flour and salt into batter. Drop by teaspoon onto a cookie sheet, ungreased. Bake at 325° for 12 minutes or until edges brown.
Sift together all dry ingredients; set aside. Mix together all wet ingredients, then add the dry ingredients into wet BY HAND (DO NOT USE MIXER). Then add zucchini, chopped fine and chopped pecans.
Mix all ingredients. Cover and refrigerate 1 hour. Serve with crackers or fresh vegetables. You can also hollow out a loaf of sourdough bread. Fill the bread bowl with spinach dip and surround it with the bread you hollowed out, cut and torn in pieces.
Preheat oven to 375°. Beat eggs with cream, flour, salt, pepper, nutmeg, butter and sherry. Stir in cheese. Pour over seafood in shell. Bake 40 minutes. Sprinkle with parsley.
About 1 1/2 hours before serving: In 12-inch skillet or Dutch oven over medium-high heat in hot olive oil, cook chicken a few pieces at a time until browned on all sides; set aside chicken.
Preheat oven to 350°. Cut acorn squash in half lengthwise. Scoop out and discard seeds. Place squash, cut side up, in baking pan. Fill cavities with dots of butter, brown sugar and cinnamon. Bake for 25 to 30 minutes or until fork-tender. Makes 4 servings.
Saute celery, green pepper, onion and mushrooms in butter until onion is transparent. Blend flour, add milk stirring constantly. Blend in cheese, salt, pepper, garlic, worcestershire sauce and chicken. Stir until cheese is melted. Mix sauce and spaghetti. Place all in a casserole dish, sprinkle with parmesan cheese. Bake at 350 degrees for 15 to 20 minutes.
Brown ground beef with a little minced onion. Drain. Add green beans and tomato soup. Heat until bubbly.
Mix all ingredients together until smooth, adding dill pickle juice to thin to desired consistency. Refrigerate overnight.
Drain about half the liquid from the beans. Saute bacon, onion and liquid smoke. Mix the 5 cans of beans together with all other ingredients and bake uncovered at 350° for 1 1/2 hours.
Wash and sterilize jars and lids. In a large, heavy saucepan, combine juice and sugar. Stir well with a metal spoon. Add margarine. Bring to a rolling boil over high heat, stirring constantly. Stir in liquid pectin. Bring to a rolling boil again, stirring constantly, and boil for 1 minute. Remove from heat; skim foam from the top of the mixture. Fill the jars to within 1/4 inch of the top. Wipe the rims and seal. Turn jars upside-down for 5 minutes, then turn right-side up.
Combine all ingredients in boiler and cook until potatoes are tender. Or combine all ingredients in crock-pot and cook on low until potatoes are tender. Sprinkle with bacon bits and shredded cheddar cheese, if desired.
Combine in saucepan firmly packed brown sugar, granulated sugar, milk and butter (or margarine). Bring to full boil over moderate heat, stirring often. Boil for 15 minutes over moderate heat, stirring occasionally. Remove from heat. Add Marshmallow Creme and chocolate morsels. Stir until morsels are melted and mixture is smooth. Blend in chopped nuts and vanilla. Pour into greased 9-inch square pan. Chill until firm and cut into squares. Yield: 2 1/2 pounds.
Cook dates, egg and brown sugar over moderate heat for 5 minutes. Stir constantly until mixture thickens. Remove from heat and stir until cool, about 5 minutes. Stir in Rice Krispies and nuts. With buttered hands roll teaspoonfuls into balls. Roll in coconut.
Heat oven to 400°. Mix cheese, margarine and Italian seasoning; spread on bread. Place on cookie sheet. Bake 8 to 10 minutes or until lightly browned.
Cook brown rice according to package directions. In large skillet, heat oil and saute onion and garlic with dill, thyme and oregano. When vegetables are tender, add parsley, mushrooms and green pepper. Continue cooking for 2 minutes, then stir in broccoli. Saute until broccoli is crisp-tender. Add nuts and remove from heat. Spread rice over bottom of 9 x 13-inch baking dish. Cover with vegetable mixture. Sprinkle with both cheeses and cover with sour cream. Bake at 350° for 20 minutes or until mixture is bubbling and cheese is melted.
Line a muffin tin with paper baking cups. Mix all ingredients and pour in cups. Freeze. Set out to soften before serving.
Mix all ingredients together. Roll into 1-inch balls. Bake on cookie sheet for 25 minutes at 350°.
Put frozen hash browns in skillet. Melt oleo and pour over potatoes. Mix sour cream, onion, cheese, soup, salt and pepper. Add to potatoes and put in 13 x 9-inch pan. Combine corn flakes and oleo. Pour over potatoes. Bake at 350° for 1 hour.
Place chicken in baking dish. Add wine to mushroom soup. Blend. Pour over chicken. Bake 1 hour (covered). Remove chicken. Place chicken over rice on a platter. Take sour cream and blend into pan with chicken "juice". Stir until it just comes to a boil. Pour over chicken. Enjoy!
Spread bean dip on bottom of 9 x 13-inch baking dish. Combine cheese sauce, cream cheese and Worcestershire sauce. Layer cheese mixture, lettuce, tomatoes and Cheddar cheese. Sprinkle black olives evenly. Drizzle with sour cream and salsa. Serve with tortilla chips.
Drain green beans and corn. Mix with soup, sour cream and onion. Place in oven casserole dish. Cover top with Ritz cracker crumbs and shredded cheese. Bake at 350° in oven for 20 to 30 minutes.
Add all ingredients to crushed wafers. Keep hands dusted with confectioners sugar as you roll dough into balls the size of walnuts, then roll balls in confectioners sugar.
Thaw broccoli. Mix with all other ingredients. Bake at 350° for 1/2 hour.
Remove very carefully the insides from the tomatoes with a small sharp knife. Pick out crabmeat; flake in medium-sized bowl. Mix crabmeat, onion, relish and mayonnaise in a bowl thoroughly. (Note: More or less mayonnaise can be used.)
Sift flour, baking powder and salt in bowl. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each egg. Blend dry ingredients slowly. Add milk, beating thoroughly. Blend in vanilla and morsels. Grease tube pan; bake at 350° for 1 hour or more.
Combine cream cheese and butter; mix well. Stir in flour. Mix well. Chill. Shape into 36 balls. Place each ball into individual well of 1 3/4-inch muffin tins.
Preheat oven to 450°. Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7 inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well. Bake at 450° for 30 minutes or until tender, stirring occasionally. Yield: 6 servings of 5 wedges. Calories 119.
Put chicken and water in a stock pot. Cover and simmer 2 1/2 hours or until chicken is tender and falls away from the bones. Strain. Remove from the bones (freeze for later use). Refrigerate broth overnight; fat will float to the top. Skim and discard the fat.
Drain tomatoes, reserving 1/2 cup liquid, cut up tomatoes. In skillet, brown chops. Pour off fat. Add soup, reserved tomato liquid, onion, mustard and pepper. Cover; cook over low heat 30 minutes or until done. Stir occasionally. Add tomatoes and pickles; heat. Combine rice and parsley. Serve chops over rice.
Cream butter with sugar. Add eggs and flour sifted with dry ingredients and soda dissolved in 1 tablespoon warm water. Add dates or raisins and nuts. Drop by teaspoon on buttered tin. Bake to medium brown 10 to 12 minutes at 375°.
Cream butter and sugar. Add remaining ingredients. Roll into balls. Flatten with fork. Bake at 350° for 25 minutes.
Sift together flour, sugar, soda and salt. Make well in center and add remaining ingredients. Stir just enough to moisten well. Fill muffin pans 1/2 full. Makes 12 to 16 large muffins. Bake at 350° for 25 minutes.
Grease and dust with flour two 9-inch layer pans. Combine flour, sugar, soda, baking powder and salt in large bowl. Add butter, shortening, vanilla and buttermilk. Blend on low speed for about 30 seconds. Beat on medium speed for two minutes. Add egg whites. Beat for 2 minutes.
Rinse steaks thoroughly in cold water; pat dry with paper towels. Place into a shallow baking pan coated with vegetable cooking spray; brush with lemon juice. Sprinkle evenly with dill weed, parsley and pepper. Bake at 350° for 25 to 35 minutes or until fish flakes easily when tested with a fork.
Cream butter, sugar and egg. Add flour, baking soda, cream of tartar, salt and vanilla. Mix well. Make into balls and flatten to bake or roll out and cut with cookie cutters. Bake at 350° for 7 to 8 minutes. Ice with Buttercream Icing.
Brown hamburger; put into a casserole dish and sprinkle rice over hamburger. Heat soup and water; pour over hamburger-rice. Bake 1 hour at 245°.
Simmer chicken, carrot, onion and celery in salted water for 45 minutes or until tender. Drain, skin and bone chicken. Cook broccoli according to package directions. Grease a 12 x 7-inch baking dish. Arrange broccoli and top with chicken.
Mix pineapple, lemon juice and pudding. Beat whipping cream until milky; mix with pudding mixture. Cut cake into 4 layers. Spread pudding mixture on all cake layers. Let set overnight in refrigerator.
Combine Oreos and melted margarine. Press in a 9 x 13-inch pan and chill. Cream sugar and cream cheese. Mix in 6 ounces Cool Whip. Spread on Oreo crust. Refrigerate. Mix pudding and milk. Spread over cream cheese mixture. Top with 10 ounces Cool Whip. Chill.
Note: Can substitute 3 cups berries, 1/2 cup sugar and 3 teaspoons cornstarch. Cook in saucepan until thick.
Work together powdered sugar, margarine, vanilla and peanut butter with hands until well blended. Roll into balls. Chill slightly. Place each on fork and dip in melted chocolate.
Brown ground beef and onion. Drain. Mix all together. Bake 30 minutes at 375°.
Mix first 4 ingredients with fingers. Slice dates into fourths. Add to water and sugar in pot and boil 1/2 hour. Let stand to cool. Spread 1/2 of oat mixture in baking pan (13 x 9-inch). Spread on dates and top with remaining oat mixture. Press down firmly. Bake at 375° for 25 to 30 minutes. Cool, then sprinkle with powdered sugar.
Cream butter, peanut butter and sugars thoroughly. Add egg and mix well. Blend in all other ingredients and mix well. Roll into balls and place on greased cookie sheet. Flatten crisscross style with fork dipped in flour or water. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Mix all ingredients for batter together. Bake in cake pans until cooked through. Put topping between layers.
Mix sugar and cinnamon in bowl. Quarter biscuits and roll in sugar mixture. Place loosely in a greased tube pan. To remaining sugar mixture, add 1 tablespoon water. Melt margarine and sugar mixture. Bring to a boil. Pour over biscuits. Bake at 350° for about 35 to 40 minutes or until done. Serve warm.
Mix the first 7 ingredients in a bowl. Cut into cubes the Mozzarella cheese. Shape meatball mixture around each cube of cheese. Coat each meatball with flour and brown in 2 teaspoons vegetable or salad oil until done. Drain off fat and add pizza sauce. Heat to boiling. Simmer 10 minutes. Allow to marinate until serving time. Keep hot. Serve over cooked rice or in bread pita pockets or hot dog buns. These freeze and reheat well.
Melt butter and combine other ingredients. Pour in casserole and pour corn over. Do not stir. Bake at 325° for 1 hour.
Rinse flounder. Cook spinach until tender. Drain water well. Set aside. Saute onion in margarine. Mix into spinach. Add breadcrumbs. Lay fish flat; place spinach mixture in center. Roll sides under and place in baking pan. Bake at 350° for approximately 15 minutes or until cooked through. Squeeze on fresh lemon and garnish with parsley before serving. Serves 4.
Mix sour cream and soups together thoroughly in a large mixing bowl. Fold in frozen potatoes. Spread mixture evenly into a 9X13 pan coated with cooking spray. Sprinkle paprika on top. Bake at 350 for 30 minutes, or until done.
Mix together the dry ingredients and the onion. Break in the egg and beat vigorously. Add the milk; stir together. Make small round cakes, 2 inches in diameter. Poke a hole in the center with finger, a doughnut. Slide into deep fat in which fish has been fried, until they are deep brown. Serve hot and at once. Serves 3 to 4.