HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, two cups of flour and 1 cup of confectioners sugar. Pat into a buttered 9 x 13-inch pan and bake 20 minutes at 350°. Beat together eggs, sugar, baking powder, 4 tablespoons flour and lemon juice. Pour over baked crust and bake 30 to 35 minutes. Let cool. Sprinkle with confectioners sugar. Cut into squares.
Peel and slice carrots, cook until just tender. Drain. Mix onions, green pepper, sugar, salad oil, vinegar, mustard, salt and pepper. Add to carrots. Chill.
Spread half the jar of peanuts over the bottom of 1 (9 x 13-inch) pan, buttered. Melt the butter and peanut butter chips over medium heat. When blended, add sweetened condensed milk. When blended, add miniature marshmallows. Mix until marshmallows start to soften. Remove from heat and pour mixture over the peanuts in the pan; spread evenly. Top with remaining peanuts and pat them down gently. Can be refrigerated.
Mix pudding according to package. Fold in Cool Whip and condensed milk. Pour over alternate layers of bananas and wafers. Chill and serve.
Mix together and make into balls. Put in 9 x 13 inch pan or pans.
Mix all ingredients; blend until moistened. Beat 2 minutes. Fill muffin cups 1/2 full. Bake 20 to 25 minutes at 375°. Makes 24.
Avocados should be seeded, peeled and cut up in a blender container or food processor bowl. Combine avocados, onion, peppers, garlic, lime juice and salt. Cover and blend or process until nearly smooth, stopping and scraping sides as necessary. Transfer mixture to a bowl. Cover with plastic directly touching the surface to prevent darkening. Chill for up to 24 hours.
You can omit pepper if you choose and add a couple drops of hot sauce and 2 shakes of Worcestershire sauce. Cream butter and cheese until light and fluffy. Add salt, red pepper or hot sauce and Worcestershire sauce. Mix well. Add flour, gradually, and then add Rice Krispies.
Mix margarine, onion and flour in a saucepan. Gradually add milk. Cook until thick. Add cheese and half of cracker crumbs.
Cook and mash sweet potatoes. Add eggs, white sugar, melted margarine and vanilla. Spread into 9 x 13-inch dish. Combine brown sugar, flour, 1/4 cup margarine and pecans. Sprinkle over top of sweet potatoes. Bake in 325° oven for 45 minutes.
Brown beef, onion and pepper. Drain all fat. Add oil, soy sauce and water to beef mixture. Add cabbage, sliced in thin wedges and ramen noodles broken up over mixture. Add flavor packet from noodles, salt and pepper to taste. Simmer, covered, approximately 15 to 20 minutes.
Boil chicken breasts until tender and separate chicken from bones, tearing into small strips. Crunch up Doritos into bottom of casserole dish. Sprinkle 8 tablespoons chicken broth over the Doritos. Layer strips of chicken over this and then layer Ro-Tel, then soups, then cheese over all. Bake at 450° for 20 minutes.
Bake any brownie mix as directed. Mix 2 envelopes Knorr milk chocolate mousse dessert mix as directed. When brownies are cool, cut in 1/2. Crumble 1/2 of brownies in the bottom of dish. Spread 1/2 of the mousse on brownie. Layer a crushed Heath or Butterfinger candy bar on this. Add a layer of Cool Whip. Repeat layers. Top with additional candy pieces.
Beat with a fork the eggs. Stir in milk and oil. Add flour, sugar and baking powder. Stir just enough for flour to be moistened. Batter should be lumpy. Add 2 cups blueberries. Fill muffin cups 1/2 full. Sprinkle sugar on top. Bake at 375° for 15 to 20 minutes or until toothpick comes out clean. Makes 24 muffins.
Heat oil and add onions and garlic powder. Cook 2 to 3 minutes until tender. Add bite-size pieces of chicken, chili powder and cumin. Cook 3 to 4 minutes until chicken loses raw color and is well coated with seasonings. Add tomatoes, beans and corn. Bring to a boil and simmer covered 15 minutes. Uncover and cook 5 to 10 minutes until chicken is cooked through and sauce is thickened. Remove from heat and season with salt. Sprinkle with parsley and grated cheese to serve.
Melt the margarine in a saucepan. Add the flour and mix well. Pour in the milk and stir continuously until thick. Add the remaining ingredients except the bread crumbs and the egg. Mix well and chill for 30 minutes. Coat each piece of chicken evenly with bread crumbs, dip in egg, and coat again in bread crumbs. Deep fry until golden brown.
Line large pan with graham cracker crust. Mix powdered sugar, eggs, margarine and vanilla in mixing bowl. Beat on low 20 minutes; pour into crust.
Boil shredded chicken or pork 15 minutes. Saute garlic in 1/3 cup oil. Add onion and fry. Add chicken or pork and fry 5 minutes. Add celery, carrots and beans; cook until tender. Add remaining vegetables, soy sauce and Accent. Cook until tender.
Wash berries and crush. Heat to a boil and squeeze out juice. To 3 1/2 cups of juice, add lemon juice. Measure 4 1/2 cups sugar into a dry dish. Pour juice into a large kettle. Add pectin and stir well. Bring to a boil. Add measured sugar and mix well. Continue stirring and bring to a full rolling boil. Pour into prepared jars and seal.
Place asparagus in a small shallow dish. Combine remaining ingredients in a jar and shake vigorously;	pour over asparagus. Cover and chill at least 4 hours. Yield: about 4 servings.
Cut chicken in half and put in roaster. Mix vinegar, catsup, salt and pepper. Pour over chicken. Cover roaster and cook for 1 to 1 1/2 hours at 350°. Take cover off and baste with juice. Keep basting until brown and tender.
Mix flour, salt, Crisco together. Add water to form a ball. Roll out to make bottom crust. Put in pie plate.
Place into large bowl in given order. Do not mix until last item is in the bowl. Beat for 3 to 5 minutes until all ingredients are blended well. Grease pan, 11 x 17-inch (large). Bake at 350° until done. Will spring back when touched in center.
Grease and flour 2 bread pans. Mix all ingredients in order given; pour into pans. Bake at 325° for 1 hour.
In a large skillet, add chili beans, tomato juice, rice and meat (sliced thick). Cover, cook on low heat for 20 to 25 minutes, or until rice is tender. Top with grated cheese and taco chips.
Mix vegetables with mayonnaise, cheese and seasonings. Place in a greased casserole dish. Mix cracker crumbs with butter; spread on top of casserole. Bake for 30 minutes at 350°.
Boil until onion is done. Turn heat down and let simmer for 15 minutes.
Preheat oven at 375°. In medium bowl combine crumbs and butter. Press on bottom of well-greased 9 x 9 x 2-inch pan. Bake 8 minutes. Cool. In small mixing bowl beat egg yolks; blend in cream cheese, sugar and salt. Beat until smooth and light. In separate bowl beat egg whites until stiff. In separate bowl whip cream until stiff. Fold egg whites and whipped cream into cream cheese mixture. Swirl half of raspberries into mixture. Pour into crust. Spoon remaining raspberries onto corners of pan; swirl. Cover; freeze at last 1 hour. Keep frozen.
Cook shells as directed on package. Drain and rinse with cold water. Brown ground beef with onion. Cook and drain grease. Mix together, meat, and all remaining ingredients. Stuff shells. Place in a single layer in a greased baking pan. Pour spaghetti sauce over shells with grated cheese. Cover and bake at 350° for 35 to 45 minutes or until hot. May need to cook for 1 hour.
Mix all ingredients together. Pour into greased, floured 9 x 13-inch pan. Bake 30 to 35 minutes in 350` oven (325° for glass pan).
Mix butter, flour and chopped pecans together. Spread in a 9 x 13-inch greased pan. Bake at 350° for 20 minutes; let cool.
Crush Oreos and mix with cool oleo, saving some crumbs for top of dessert. Put mixture into 9 x 13-inch pan. Mix all remaining ingredients and pour on top of cookies. Sprinkle with remaining Oreos. Chill for 2 hours.
Mix cereal and milk in a medium sized bowl. Let stand 3 to 5 minutes, until milk is absorbed. Preheat oven to 400°. Grease muffin cups or use paper liners. Beat egg and oil with cereal. Stir in dates, nuts and orange peel. Mix dry ingredients in large bowl. Pour in liquid ingredients. Fold in with rubber spatula, just until dry ingredients are moistened. Scoop batter into muffin cups. Bake at 400° for 15 to 25 minutes or until spongy to touch in center.
Combine first 5 ingredients in a bowl; stir well and set aside. Combine pumpkin and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
In a medium bowl, combine cornmeal, flour, baking powder, salt and pepper. Add onion and egg. Mix and beat well. (If using self-rising cornmeal, omit baking powder.) Add milk, a little at a time, until batter is smooth.
Combine squash, onion, carrots and soup. Mix together sour cream and flour; stir into vegetables. Toss stuffing mix with butter. Spread half in bottom of slow cooker. Add vegetable mixture. Top with remaining crumbs. Cover; cook on low 7 to 9 hours.
Melt oleo and pour first four ingredients and press in a 9 x 13-inch pan. Beat next four ingredients until smooth. Place over crust and bake 20 minutes at 350°. Remove and let cool. Spread with pie filling. Cover with Cool Whip.
Mix well. Store in airtight container. Use 1 tablespoon for 1 cup boiling water or to taste.
Sift flour with baking powder. Cream butter; gradually add sugar and Jell-O. Cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth. Roll and cut out or cookie press onto ungreased cookie sheet. Bake at 400° for about 13 or 15 minutes or until edges are brown. Store in loosely covered container.
Cook hamburger with onion in pan until hamburger is done. Drain grease. If making chicken enchiladas, bone chicken and shred. Add onion to shredded chicken. When hamburger or chicken is warm, but not hot, add cheeses. Mix together until cheeses melt slightly. Add minced garlic and salt to taste.
Melt chocolate chips, butter and peanut butter in heavy saucepan. In a large bowl, mix Rice Chex, peanuts and pecans. Pour chocolate mixture over this. Mix until chocolate coats all ingredients. Let stand until cool. Pour powdered sugar into garbage bag and then add mixture and shake well. Ready to serve.
Mix and bake at 350° for 30 to 40 minutes. Serves 7 to 8.
Heat oil. Add chicken, onion and green pepper; cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes; sprinkle with cheese until melts.
Combine sugar, water, salt and cream of tartar. Cover and boil 5 minutes. Uncover. Wipe sides of saucepan with a damp cloth. Boil without stirring to firm ball stage. Pour slowly, beating constantly, over stiffly beaten egg whites. Add flavoring. Continue beating until candy holds its shape when dropped from spoon. Drop by teaspoonfuls onto waxed paper. Sprinkle with rose-colored coconut.
Brown ground beef; drain grease. Add onion, beans, catsup and chili powder. Let simmer for 15 to 20 minutes. If it is too dry, add 1/2 cup of water. Place in a 9 x 13-inch pan as follows: first layer is meat mixture, second layer is sour cream and third layer is cheese. You make real thin layers. Repeat one more time. Add extra cheese on top. Cover. Place in oven at 325° for 20 minutes or until hot. Take cover off. Bake 5 more minutes. Serve hot with tortilla chips.
Mix graham cracker crumbs, extract and butter, by hand and press onto	bottom	and side of 9-inch spring-form pan (bring crust to within an inch from top of pan). Set aside. Preheat oven to 350° in small saucepan over low heat, melt 6 squares semi-sweet	chocolate, stirring frequently. In large bowl with mixer at low speed, beat cream cheese until smooth. Add melted chocolate,	eggs, sugar and milk.	Dissolve coffee powder in 5 teaspoons very hot water and add. Beat until well blended, beat 3 minutes. Pour cream cheese mix into crust. Bake 45 minutes. Cool cheese cake in pan. Cover and refrigerate at least 4 hours. Garnish with grated chocolate.
Crush cookies until you have coarse crumbs. Reserve 1/4 cup for topping. To the rest, add the melted butter; mix well. Press into a 9 x 13-inch pan. Cream the cheese with electric mixer; add powdered sugar and beat well. Fold in 1/2 whipped cream topping. Spread mixture on top of crust and chill for 30 minutes. Mix pudding with 2 1/2 cups milk, spread on top of cream cheese layer. Chill one hour. Top with remaining whipped cream topping. Sprinkle with reserved cookie crumbs 1 hour before serving.
Heat oven to 350°. Place chicken skin sides up in ungreased baking dish, 13 x 9 x 2-inch. Sprinkle with salt, paprika and pepper. Bake, uncovered, 30 minutes. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, oregano, bay leaf and peas in baking dish. Top with chicken; cover with aluminum foil. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Garnish with pimento strips and olives.
In large saucepan cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in soup and milk, heat through, stirring occasionally. Stir in clams, lemon juice and pepper. Heat thoroughly. Yields 4 servings at 1 cup each.
Slice potatoes about 1/4 inch thick. Arrange potatoes and onion slices with smaller pieces toward center. Stir water and barbecue sauce together and pour over. Cook on high about 12 minutes or until potatoes are tender.
Mix cheeses, eggs, seasonings and thawed spinach. Put about 3/4 cup spaghetti sauce in bottom of 13 x 9-inch pan. Put in one layer of noodles and 1/3 cheese mixture. Sprinkle with grated cheese. Keep layering until all ingredients are used. Make sure you use generous amount of sauce between layers. Pour 1/2 cup of water around edges of pan. Cover tightly with foil. Bake at 350° for 1 hour and 15 minutes or until bubbly. Remove foil and bake 5 to 10 minutes more.
Sprinkle roast with the salt, pepper and garlic salt. Place in Dutch oven with the butter, bacon and onion and brown roast on top of stove until all sides are brown. Remove the onion and bacon pieces and add 1 cup water and the tomato sauce. Cover roast and allow to cook slowly for 1 1/2 to 2 hours, according to desired tenderness. Remove roast from pan. Make gravy by placing flour in cup and adding slowly enough water to fill cup, stirring until smooth. Add slowly to broth already in pan and simmer until slightly thick.
Take pork chops; cut in cubes. Take teaspoon of garlic salt and sprinkle on pork chops. Cut bell pepper in cubes. Cut onion in cubes. Start rice and cook as directions call for. Use large wok or skillet. Take 1 tablespoon of butter and melt; add pork chops. Brown and remove. Add tablespoon of butter. Add bell pepper and onion. Take egg and add to skillet; scramble. Add rice, pork chops and soy sauce. Stir and serve.
Cook chicken in large soup pot filled with water to cover chicken for 1 hour or until done along with 4 chicken bouillon. After cooked, remove from pot and place in colander in drainer to cool. While chicken is draining, take the water left in pot and add rice, celery (chopped small) and onions (also diced) and cook until done, about 20 minutes. Debone and skin chicken and add it to the rest; salt to taste. Heat through and you have Cookie's Homemade Soup.
Mix flour and butter together like pie crust. Add chopped nuts. Press into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Combine ingredients and bake at 350° in a shallow pan for 20 minutes. When cool, frost with a powdered sugar frosting. Cut into squares. Yields 24.
Brown ground beef and onion in pan. Add soup, water, salt, pepper, chili powder, green pepper and corn. Mix this well and put into an ovenproof dish. In another bowl, mix rest of ingredients. Drop this mixture by spoonfuls onto the vegetable mixture in oven dish. Bake at 350° for 25 to 30 minutes.
Place rice in oblong pan. Place chicken on top of rice. Mix soups and water; pour over top of chicken and rice. Bake uncovered 2 hours in 300° oven.
Combine cereal and pretzels in large bowl. Melt oleo in 13 x 9-inch pan; mix in nuts and saute for 15 minutes. Stir to coat evenly. Add spices and mix well. Add cereal and pretzels. Stir until well coated. Bake for about 45 minutes at 250°. Stir every 15 minutes.
Save part of onion rings for top of casserole. Mix beans, soup and onion rings. Sprinkle remaining onion rings and Parmesan cheese on top of casserole. Bake in 400° oven for 30 minutes.
Split package of rolls lengthwise. (There should be a top and bottom layer.) Combine minced onion, poppy seed, garlic powder and butter. Spread butter mixture on bottom layer of rolls. Layer cheese, ham and another layer of cheese. Replace top layer of rolls. Bake at 350° until cheese melts. (You may want to cover rolls with foil after baking to keep soft.)
Spray pan with cooking spray. Arrange your meat in a large skillet and add one cup water. Cook for 7 to 10 minutes and then add Rotel and mushroom soup. Add your spices and cook for 20 minutes or until the soup and rotel have made a rich sauce.
Mix together butter and brown sugar and cook over medium heat in heavy 1-quart saucepan, stirring constantly, until entire surface begins to boil. Continue to boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecan layer. Bake near center of 350° oven for 18 to 22 minutes until entire caramel layer is bubbly; remove from oven. Immediately sprinkle chocolate chips on caramel layer. Allow to melt slightly for 2 to 3 minutes, then swirl slightly. Don't spread, leave some whole for a marbled effect.
Melt margarine in a large skillet. Add sour cream. Cube the bread and add to the mixture. Coat well. Pour half of bread mixture into a 9 x 13 inch pan. Layer half of the corned beef, then half the sauerkraut, cheese and olives. Repeat layers.
Preheat oven to 350°. Heat soups and milk in large saucepan until well blended and warm. Add half of butter and all of rice. Stir and remove from heat. Pour mixture into buttered casserole dish. Place chicken pieces on top. Pour rest of butter over this. Bake, uncovered, at 350° for 1 1/4 hours.
Preheat oven to 350°. Place fruit in bottom of a 9 x 9 pan. Mix the flour, baking powder, salt, margarine, sugar and milk and pour over fruit. Spread to cover. Mix together the 1/2 c. sugar and cornstarch and sprinkle over cake. Pour water over the top. Bake for 45 minutes.
Layer 1/2 of bread cubes, seafood, mushrooms and cheese. Repeat. Beat eggs and milk with dry mustard, salt and pepper. Pour liquid over casserole and press firmly. Refrigerate overnight. Bake at 350° for 30 minutes.
Brown ground beef and onion in frying pan; drain. Mix the catsup, mustard, brown sugar, onion and pork and beans with the ground beef. Bake for 30 minutes at 350°.
Cook linguine and rinse well with cold water. Add all but the dressing and mix well. Add Italian dressing and marinate at least 6 hours. (Better overnight.) Serves 12.
Boil and debone chicken. Cut in small pieces. Place chicken in a casserole dish. Mix sour cream and soup. Pour over chicken. Crush crackers and place over second layer. Melt margarine and pour over crackers. Bake at 325° for 25 minutes or until bubbly.
Cook sugar, butter and dates very slowly over low heat, stirring constantly, until dates are soft. Pour hot mixture over (mixed) nuts and cereal. Stir well. Roll small amount of mixture in palms of well buttered hands. Make into fingers and roll in coconut. Place on waxed paper to dry a few minutes. Store in closed container, putting waxed paper between layers. Keeps indefinitely. Makes 60 to 70.
In a large skillet, cook ground beef and onion in butter until onion is tender and ground beef is cooked. Stir in flour, salt, garlic salt, pepper and mushrooms; cook for 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer uncovered for 10 minutes. Stir in sour cream; heat through. Serve over noodles.
Butter pan lightly. Mix and press in pan. Bake 15 minutes. Cool and chill thoroughly.
Wrap meat around potato. Top with onion, butter and cheese. Fold in aluminum foil and bake at 375° until potatoes are done.
Brown ground meat and onions. Add jalapeno peppers. Mix both cans of soup and Pet milk; add to meat mixture. In a 9 x 13-inch pan crumble enough chips to cover bottom of pan. Pour meat mixture over chips. Line sides of pan with whole chips. Cover top with grated cheese. Bake at 350° for about 20 minutes.
Mix margarine and sugar. Stir in light corn syrup, egg yolks and flour. Chill. Roll into 1-inch balls. Dip into egg whites, then chopped nuts. Place on greased baking sheet. Press candied halves into centers. Bake in 325° oven 20 minutes. Makes 4 dozen.
Melt margarine, brown sugar and cinnamon in bottom of 9 x 13-inch aluminum pan (not a glass pan). Cover with 2 layers of bread. Mix eggs,	milk and salt.	Pour over bread layers. Cover with aluminum foil and refrigerate overnight. Uncover and bake at	350° for 30 minutes. Remove from pan promptly. Turn pan upside down. This is a good breakfast item. Serves 6 to 8.
Combine ingredients. Mix well. Spoon into a 2-quart casserole dish. Cover with topping. Bake at 350° for 25 minutes. Yields 8 servings.
Drain juice from pineapple and cherries. Add enough Coke to make 3 1/2 cups liquid. Bring liquid to boil and pour over dry jello. Dissolve and add cream cheese and pecans and refrigerate until congealed.
Mix all ingredients together, roll into balls and place on a cookie sheet, then bake 15 to 20 minutes at 325°.
Mix all ingredients well. Put into a greased baking dish and bake at 325° for 50 minutes.
Beat eggs. Add cottage cheese, butter and American cheese. Work spinach through like pie dough. Mix in 6 tablespoons flour, salt and pepper. "Dump" into buttered casserole. Bake at 350° for 1 hour. Make in a.m. and refrigerate.
Boil all ingredients. Cool. Pour over thinly sliced pickles. Refrigerate. Will keep approximately 2 weeks, covered.
Dissolve yeast in warm water. Add sugar, salt and flour. Beat for 2 minutes. Add egg and butter. Beat with mixer at medium speed until butter is smooth, about 2 minutes. Add rest of flour and stir by hand. Scrape sides of bowl, cover with wax paper and let stand until doubles, about 40 to 50 minutes. Stir down batter in 20 to 25 strokes and spoon into greased muffin tins, filling 1/2 full. Let rise again for about 30 minutes or until butter reaches top. Bake 10 to 15 minutes on 425°.
Combine chicken, pecans and cubed pineapple. Stir lemon juice into yogurt. Mix gently over chicken. Chill thoroughly. Serve on lettuce leaves.
Mix water, oil and salt in pan until boiling; turn off burner. Add flour and mix until it comes away from sides with mixer. Drop by heaping tablespoons onto greased baking sheet. Bake at 400 degrees for 10 minutes, lower heat to 375 degrees and bake another 25 minutes. Let cool and cut little "cap" off the top of each puff. Make pudding and fill each puff. Top with "cap" and sprinkle with powdered sugar. Keep refrigerated.
Cook broccoli, drain and put oleo on top. Set aside. Mix next 5 ingredients and add to cooked broccoli. Put all in greased casserole. Top with cracker crumbs and cheese and bake 35 minutes at 325°.
Mix all ingredients together and pour in pan. Bake at 325° for 1 hour and an additional 10 minutes at 350°.
Mix chicken, onion and peas together. Mix soup, milk and sour cream together and fold into chicken mixture. Pour into a 9 x 13-inch baking dish. Break saltines over top and pour butter over saltines. Bake at 325° for 25 to 30 minutes.
Mix first 3 ingredients plus 8 ounces of Cheddar cheese. Spread in 9 x 12-inch baking pan. Sprinkle remaining cheese on top the last 5 to 10 minutes. Bake at 300° at least 1 hour.
Marinate 2 pounds of tender lamb (which has been cut into 1 1/2-inch cubes) for 2 hours in mixture made up of all ingredients. Thread the marinated meat on skewers, alternating with similarly sized cuts of tomatoes, onions, green peppers and mushroom caps. Broil or cook over a grill, basting with melted butter. Suitable cuts of veal, beef or pork can be substituted for the lamb.
Place pineapple in bottom of 9 x 13-inch pan. Spoon cherry pie filling over top. Spread dry cake mix over. Pour melted butter over top. Do not stir. Bake at 350° for 35 to 40 minutes or until top is golden brown. Sprinkle with nuts before placing in oven.