HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty pie filling into dish. Pour crushed pineapple over filling. Sprinkle cake mix over pineapple and pour melted margarine. Then sprinkle with coconut and nuts. Bake in oven at 350° for 30 to 45 minutes until coconut is browned.
Saute onions in butter until lightly browned. Add mushrooms and cook 3 minutes. Stir in and cook gently the thyme, salt, flour, sour cream and black pepper.
Mix first 5 ingredients. Put in buttered casserole dish. Top with Ritz crumbs. Dot with butter. Bake at 350° until bubbly and brown.
Bring to a boil and add a 3 ounce package of raspberry jello.
Combine flour and beaten egg, shortening, salt and water. Mix until dough is soft. Roll out thin. Cut into small strips and drop in boiling broth. Cook until tender.
Preheat oven to 350°. Coat a 9 x 13 x 2-inch pan with no-stick cooking spray. Sift flour, cocoa, sugar, salt and soda together in large bowl. Add vanilla, vinegar, oil and water; beat into dry ingredients for 2 minutes. Pour into pan and bake for 30 to 35 minutes or until done. Allow to cool and ice in pan with cocoa frosting. Serves 24.
Put first 5 ingredients in saucepan on medium heat. Stir constantly for 10 minutes or until it boils. Remove from heat and cool for 10 minutes. Add 2 1/2 cups Rice Krispies, 1 teaspoon vanilla and 1/2 cup chopped walnuts; mix well. Roll into balls (grease hands or use spoon) and drop into coconut. Roll to coat. Store in airtight container. (Freezes well.)
Cream butter and sugar. Add eggs; mix well. Combine flour, soda and baking powder. Alternate flour and milk to creamed mixture. Add vanilla. Mix well. Pour into greased and floured cake pans. Bake at 325°.
Combine all ingredients and spread in well-greased 9-inch pan. Bake at 350° for 25 minutes.
Blend all ingredients, except flour. Add 1 1/2 cups flour and blend. Then add the remaining cup of flour. Pour into a greased 8-inch square pan. Bake at 350° for about 45 minutes or until center is done. Delicious served warm.
Sift dry ingredients together. Mix with egg and milk. Do not beat. Bake in a lightly greased pin tin at 400° for 20 to 25 minutes. Watch carefully, so not to overbrown. Test with a straw. Cut into pie-shaped servings. Split each while hot. Butter same. Serve with topping of sugared strawberries or other desired fruit.
Blend cake mix, oil and margarine in large mixer bowl. Beat in eggs, one at a time, with mixer; then beat according to directions on cake mix box. Fold in sour cream and nuts. Pour half the batter into a greased and floured 10-inch tube or Bundt pan. Sprinkle sugar-cinnamon mixture evenly over the batter. Pour remaining batter in pan. Bake 45 minutes to 1 hour until it tests done at 350°. Remove from the oven and cook in pan for 5 minutes. Turn out on cake plate and pour on milk glaze while cake is still warm.
Blend together in a bowl, mustard, vinegar, salt and pepper. Slowly add oil while mixing with a wire whisk.
Cut out stem ends of tomatoes and slice 1/2-inch thick. Mix cornmeal, salt, sugar and pepper in a shallow dish. Coat both sides of tomato. Melt Crisco in a large skillet over medium heat. Add as many tomato slices at one time as will lie flat in skillet. Lightly brown both sides, turning once; cook only until tender.
Cook roast in crock-pot overnight on low. Drain and shred meat. Add sauce and brown sugar to taste. Cook for 4 hours on low.
Mix together sugar, cornstarch and nutmeg. Add peaches. Mix lightly and spoon into pie shell. Bake at 425° for 30 minutes. Combine melted butter, sugar, orange rind and nuts. Sprinkle over peaches and continue baking for 10 minutes. Serves 8.
In pie shell, arrange sliced bananas. In a bowl, mix well remaining ingredients, then pour over bananas. Top with whipped cream, if desired.
Blend ingredients into dough. Place in bowl and chill for 1 hour. Roll into 1-inch balls. Using tins with 1 dozen spaces, place one ball in each mold of tart tin. With thumb, mold dough into shape of little shell.
Preheat oven to 325°. Stick ham with cloves. Bake, uncovered (no water added), for 50 minutes. Baste with orange juice and brown sugar. Keep putting on ham until browned.
Beat eggs; add oil, sugar and zucchini and dry ingredients. Add vanilla and nuts. Pour into greased and floured pans. Bake at 350° for 1 hour. Cool before slicing.
Bring 12 cups water to boil and pour over tea bags. Bring to a boil (but don't boil) 3 cups water and cloves. Add remaining ingredients. Stir.
Cream eggs, oil and sugar. Add rest of the ingredients until well blended. Can be baked in large cake pan or in small bread pans. Bake at 350° for 50 to 55 minutes.
Combine lemon juice and lemon extract. Gradually stir in Eagle Brand milk. Add egg yolks and stir until well blended. Pour into graham cracker crust. Add cream of tartar to egg whites. Beat until almost stiff. Add sugar gradually, beating until stiff, but not dry. Put on pie filling. Bake in slow oven at 325° until lightly browned.
Combine frozen lemonade and orange juice concentrate with water; mix well. Just before serving, mix in club soda and white wine. Garnish with orange slices and cherries. This mix freezes well, just take out of freezer a couple of hours before serving. (Can be served over crushed ice or ice cubes.)
Arrange bread in single layer in 12 x 8 x 2-inch baking dish. In a medium bowl, beat eggs with milk, orange juice, sugar, vanilla and salt until well blended. Pour over bread, turning slices to coat evenly. Refrigerate, covered, overnight. Saute bread in hot skillet with butter until golden. Sprinkle with confectioners sugar. Serves 4.
Dissolve lime flavored gelatin in hot water. Cool slightly. Mix together all the ingredients except ginger ale and freeze in trays. Empty contents of trays in punch bowl and pour in chilled ginger ale. Will serve 50 in punch cups.
Place oil in large skillet or wok. Lightly stir-fry chicken. Remove meat. Add onion, stir-fry vegetables, mushrooms and water chestnuts. Stir-fry vegetables just until tender. Add chicken to this mixture. Do not overcook vegetables. Combine sugar, cornstarch, bouillon, pepper and water. Pour this mixture over chicken and vegetables in skillet. Stir constantly and cook only a minute or two until thickened. Serve over hot rice.
Mix all ingredients well. Drop by teaspoonful in hot oil. Cook until well browned.
Mix pecans and coconut and put in bottom of lightly greased and floured 9 x 13-inch pan. Mix cake as directed on box, then pour over coconut and pecan mixture. Mix cream cheese, oleo, powdered sugar and vanilla and spread over cake batter. Bake at 350° for 45 to 50 minutes.
Mix soup, mayonnaise, lemon juice and curry powder together. Place chicken breasts in baking dish sprayed with cooking spray. Pour soup mixture over chicken breasts. Sprinkle cheese over soup mixture, then cover with bread crumbs. Dot margarine on top of bread crumbs. Bake at 350° for 45 minutes. (May be prepared ahead and refrigerated until ready to bake.)
Mix ingredients together and press into 9 x 13 inch dish sprayed with Pam or butter. Add a little water if mixture is too dry to mix. Refrigerate for a few hours then cut into slices to eat.
Mix all cheese ingredients together. Shape into a ball. Roll in pecan pieces and top with cherry. May use any flavor of cheese as long as 1 is a sharp cheese.
In small bowl, combine ingredients; mix well. Use as a substitute for 1 egg. Yields 1 serving.
Put tapioca over peaches; add sugar, if needed. Place in buttered baking dish. Sift together the flour, baking powder and salt. Cut in 6 tablespoons butter. Beat the egg with the milk; stir into flour mixture. Drop by spoonfuls over peaches. Bring to boil 3/4 cup sugar, 1/2 cup water and 3 tablespoons butter. Pour this over batter. Bake in a 375° oven for 45 minutes. Serve warm with ice cream or whipped cream.
Preheat oven to 400°. Mix potatoes as directed on package in a 2-quart ovenproof dish. Mix together ham, peas, onion, pepper and celery; add to casserole. Sprinkle cheese on top. Bake until potatoes are tender.
Melt butter in saucepan. Add onion; saut until lightly browned. Add remaining ingredients and mix well. Slit 6 double-thick pork chops from outer edge to bone to make a pocket. Sprinkle chops with salt and pepper inside and out. Stuff loosely with dressing mixture. Brown in skillet 15 to 20 minutes. Bake in oven, covered, 45 minutes; uncover 15 minutes or until tender (350°).
Cream butter until light. Blend in sifted flour and baking powder. Mix together. Mix sweetener, vanilla and milk (or other liquid). Mix well. Sprinkle cinnamon over dough and knead until there are no streaks. Shape dough into balls about 1/2-inch and arrange on cookie sheet. Flatten with fork. Bake at 375° for about 15 minutes.
Blend ingredients briefly on high. Pour into saucepan and cook over medium heat, stir constantly until thick and clear. Keep refrigerated. Makes 1 1/2 cups.
Lightly butter a 13 x 9 x 2-inch pan. Over very low heat or in a double boiler, melt chips and peanut butter. When melted, cool just a little. Stir in marshmallows and nuts. Pour into prepared pan. Cool. Cut when cold.
Mix eggs, sugar and salt with an electric mixer. Add vanilla and milk. Mix. Bake at 325° for 1 hour or until inserted table knife comes out clean.
Melt cheese in double boiler. Remove from heat and stir in remaining ingredients, adding beer last. Makes a lot!
Cook chicken (about 4 breasts) and pick off bone. Cut cheese into chunks. Prepare dressing following package directions, using chicken broth mixed with water for liquid. Place frozen broccoli in pan and cover with some cheese. Next, put the chicken on. Put soup on and then a layer of cheese. Last put the dressing on. Bake at 350° for 10 minutes covered and then 35 minutes uncovered.
Mix all ingredients and pour into a 2-quart casserole dish. Bake at 375° to 400° for about 25 or 30 minutes. This freezes well.
Preheat oven to 350°. In a large bowl combine butter, brown sugar, sugar and egg. Beat until creamy. Blend in chocolate flavoring. Add flour and oats. Mix until well blended. Drop by slightly rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Makes 1 1/2 dozen (2 1/2-inch) cookies.
Cook first 4 ingredients on medium high heat until the color changes to caramel. Remove from heat and add soda; the candy will foam. Quickly pour onto a butter sheet of foil. Let cool then break into pieces.
Placed frozen roast in crock-pot. Salt and pepper to taste and add onion. Cook on high for 5 hours.
Brown beef with onion in oil in saucepan, stirring until beef is evenly browned on all sides. Add remaining ingredients; mix well. Cook over low heat for 2 hours or longer. Yields 6 servings.
*Celery, cucumber, onion, green peppers (1 cup total, not each).
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Prepare cake mix as directed on box. Pour 1 1/2 cups of batter into small bowl; stir in cocoa. Stir cherries in remaining batter; spread in pan. Drop cocoa batter by tablespoons on top of batter in pan; cut through with knife for marbled effect. Bake; cool completely. Beat cream and sugar in chilled bowl until stiff; spread over cake. Refrigerate. Serve with fudge topping and cherries. Makes 12 servings.
In large skillet, brown chicken on all sides in hot oil. Blend together remaining ingredients and pour over chicken. Cover. Cook over low heat 30 minutes or until chicken is tender. Turn chicken and baste with sauce now and then.
Mix oleo, flour and nuts until blended. Smooth into 13 x 9-inch pan. Bake for 15 minutes or until lightly browned; let cool.
Brown and chop beef and onion. Mix rest of ingredients in saucepan. Add browned meat and onion. Simmer for 1 to 2 hours on low-medium heat. Add pasta, if desired.
In small bowl, thoroughly mix ham, mustard, cayenne and Worcestershire. Melt butter in small saucepan and add mix. Cook over medium heat until it begins to sizzle. Serve on toast points.
Beat together marmalade, shortening and eggs. Add sifted dry ingredients and then the flavorings and raisins. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 to 14 minutes.
Grate cheese and mix with Bisquick.	Crumble sausage and mix with other ingredients. Make soft dough and roll out like biscuits. Cut with a small cutter. Bake for 20 to 25 minutes at 375°.
Cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each egg. Add vanilla and butter flavor. Add flour and salt. Bake at 325° for 1 hour and 15 minutes.
Place pecans in bottom of pie shell. Mix confectioners sugar with cream cheese and spread over pecans. Spoon on a layer of strawberries, a layer of pineapple and a layer of bananas. Top with Cool Whip. Refrigerate 1 hour before serving. Serves 8.
Dissolve yeast in water; melt butter and cream with sugar. Add egg, yeast mixture and flour. Stir until mixed well. Drop by spoonfuls in well buttered muffin pan.
In a mixing bowl, beat together the egg, milk, oil, lemon peel and lemon juice. Stir together flour, sugar, baking powder and 1/2 teaspoon salt. Add egg mixture to this; stir until moistened. Pour into 2 greased 6 x 3 x 2-inch loaf pans. Bake in 350° oven for 40 to 45 minutes or until bread tests done. Cool in pans for 10 minutes. Remove from pans onto a wire rack; cool. Wrap and store overnight. Makes 2 small loaves.
Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in bananas. Sift together dry ingredients and add to banana mixture until well blended. Add nuts. Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Brown meat and season to taste. You can add chili powder, cumin or just salt and pepper. Mix together soups, beans, Ro-Tel tomatoes and tomato sauce. Mix well and heat.
Flour first 4 ingredients with 1/2 cup flour. Sift remaining flour and soda. Mix sugar, salt and eggs, one at a time. Add margarine. Alternate buttermilk with flour into mixture. Combine all ingredients together and bake in a tube pan which has been greased and floured. Cook at 300° for 2 1/2 hours. Heat 2 cups fresh orange juice and 1 box powdered sugar until dissolved. Spoon over cake while hot and let stand in pan overnight.
Place 1 cup peaches in container of an electric blender or food processor; process until smooth. Pour pureed peaches into a saucepan; add corn syrup, water and cornstarch. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in remaining peach slices and lemon juice. Spoon mixture into crust; top with whipped cream. Cover and chill 8 hours.
Prepare Beans: Rinse beans in cold water in 5-quart Dutch oven over high heat. Heat beans and 8 cups water to boiling; cook 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans and return to Dutch oven. Add 8 cups water, ham hocks and next 9 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 3 hours or until beans are tender, stirring occasionally.
Marinate chicken or steak in the mixture. Grill, broil or bake until done.
Heat the oil in a large skillet over medium heat. Add the sweet red pepper and garlic and saute for 15 minutes. Stir in the vinegar and sugar. Add the red pepper flakes, salt and pepper to taste. Cook, uncovered, stirring occasionally over medium heat for 15 minutes more. Stir in the tomatoes and basil. Simmer 10 minutes. Serve hot with grilled sirloin or flank steak.
Butter dish. Place layer of asparagus, mix soup and water and put layer over asparagus. Repeat layers until gone. Cover with bread crumbs and dot with butter. Bake at 350° for 30 minutes.
In a large pot, bring to a boil the raisins, sugar, water, butter and Spry. Do not stir!!! Remove from stove; set aside to cool. After this is cool, then stir in the eggs and spices. Now fold in about half the flour, then the baking soda. Now just keep adding flour until you get the right texture for a cake dough. Bake at 350° about 50 minutes or until lightly touched with fingertip doesn't leave depression. I like to use this as a base for my fruit cake, by adding fruits and nuts after dough is ready.
Prepare stuffing mix according to package directions. Stir in 1/2 can onions and spread over bottom of 9 x 9-inch casserole dish. Arrange broccoli around outer edges of dish. (You may use 1/2 head of fresh broccoli, slightly cooked.) Mix undiluted soup with milk, sour cream and turkey in a bowl. (You may use 1 cup milk for extra moistness.) Spread this mixture over the broccoli and stuffing. Bake, covered, at 350° for 30 minutes. Sprinkle remaining onions over turkey and bake, uncovered, 5 minutes longer.
Bring sugar and corn syrup to a boil in a 3-quart pan. Remove from heat and add the peanut butter. Stir until well blended. Add Rice Krispies. Press into a 9 x 13-inch buttered pan. In a double boiler, melt the butterscotch and chocolate tidbits. Pour over Rice Krispies mixture. Smooth over top. Chill, remove and cut into bars.
Fill slow cooker with meat. Cook on high for about 2 hours. Take meat out and discard liquid. Return meat to cooker. Pour barbecue sauce over meat. Cook another 2 hours. Spoon barbecue sauce and juice from bottom of cooker over meat. Lower heat to low and let set for an additional 2 hours. When done, meat will almost fall from bone. Have towels ready, can be very messy!
Slice peppers in half; seed and cut off stems. Drain on paper towel for 1 hour, if possible.
Mix all ingredients together and place into a greased 2 qt. casserole. Bake at 350° for 1 hour.
Saute bacon, onion and ground beef; drain juice. Drain all beans except pork and beans. Put all ingredients in a dish and bake 40 minutes at 350°. You can really use any combination of beans. This can be made ahead of time and baked when needed. Great for summer picnics.
Boil potatoes and mash well with butter. Line a buttered pie dish with potatoes. Boil onion 5 minutes and add rest of vegetables. Cook until just tender. Drain well. Meanwhile, make a white sauce. Melt 1/4 cup butter; stir in 1/4 cup flour and add 1 cup milk gradually and stir until boiling. Place 1/2 vegetables in prepared pie dish. Add salt and pepper, a layer of sauce, more vegetables, salt and pepper and sauce again. Cover with remaining potatoes. Smooth off sides and bake at 350° until brown.
Grind egg yolks and add ham, onions and parsley. Mix in margarine, mustard and Worcestershire sauce. Stuff eggs with mixture.
Melt butter and chocolate morsels (microwave works fine). Add the next 5 ingredients and 1/2 cup chopped pecans. Pour into pastry shell and top with remaining pecans. Bake on bottom shelf of oven at 400° for 5 minutes; then lower temperature to 275° and bake 40 minutes. Cool and serve topped with whipped cream or ice cream.
In a bowl, break up bread and sprinkle with thyme, parsley, salt and pepper. Set aside. Saute celery and onion in butter. Add to bread and mash together. This is your stuffing. (You may need to add some water to your stuffing.)
Wash roast and lightly salt. Place in crock-pot. Do not add water. Pour A.1. sauce and soup over roast and cook on slow until tender. Thicken broth with cornstarch to make gravy.
Heat oven to 350°. Place a piece of foil in a 13 x 9 x 2-inch pan. Spray foil with Pam. Pour Worcestershire over both sides of meat and sprinkle Creole seasoning over both sides of meat. Place meat on foil in pan. Spread soup over top of meat. Place onions over soup. Top with other vegetables. Sprinkle water over vegetables. Sprinkle vegetables lightly with Creole seasoning. Fold foil over and close securely. Bake for 1 1/2 hours. Serve on platter.
Beat together. Stir in 2 teaspoons minced green onion. Can add finely chopped tomatoes.
Boil chicken until done and cut into cubes. In a medium bowl, stir together soup and rotel. Line the bottom of a 9 x 13 inch baking dish with crushed chips. Place chicken on top of chips and cover with shredded cheese. Pour soup mixture over casserole. Top with another layer of cheese and another layer of chips. Bake at 350 degrees for 20 minutes.
Mix together soup and sour cream. Add chicken and stir. Pour into a buttered casserole dish. Sprinkle crackers evenly on top. Chip butter on top of crackers. Bake at 350° until it bubbles. Then it is ready. This recipe can be halved for a smaller casserole.
Place chicken breast in casserole dish. Sprinkle with black pepper. Pour Texas Pete Hot Sauce over chicken. Bake at 350 degrees for 1 hour and 40 minutes.
Place all ingredients in a crock-pot on low for 6 to 8 hours. Serve over biscuits.
Mix all ingredients together. You may not need a whole jar of salsa. Add a small amount at a time to taste.
Slice apples in buttered baking dish. Add cinnamon and water. Combine butter, sugar and flour. Mix until it is crumbly. Spread over apples. Bake at 350° for 30 minutes or until juice seeps on top of apples and it is golden brown. Serve with whipped cream, milk or ice cream.
In large bowl of electric mixer, cream margarine and sugar on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, flour and cocoa. Blend well. Fold in pecans and coconut on lowest speed. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Spread Marshmallow Creme over warm cake. Cool.
Mix flour and sugar together. Bring 1/2 cup margarine, oil and water to a boil and pour over flour mixture; beat thoroughly. Beat in eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk. Pour into greased 7 x 11-inch pan. Bake at 350° for 20 minutes.
Sprinkle brook trout inside and out with lemon juice, salt and pepper. Combine the egg with the milk. Dip the trout in the mixture. Coat with bread crumbs. Melt 1/4 cup butter in a large frying pan. Add fish and saute until golden brown on both sides, around 3 to 4 minutes. Melt the remaining butter in another frying pan. Add the mushrooms, 1 tablespoon of the lemon juice and 1/2 teaspoon salt. Saute mushrooms until hot.
Brown ground beef in 8 inch skillet. Drain. Add rest of ingredients. Simmer 20 minutes. Serve on buns.
Preheat oven to 325°. Dice up onion and bell pepper and cook with margarine until tender. Stir in chicken soup and Ro-Tel. In a 9 x 13 pan, spray with Pam and layer tortillas, sauce and cheese. Layer several times. Cook for 35 minutes. Top with cheese. Bake for 5 minutes longer. Let stand 5 to 10 minutes to thicken.
Mix all of the ingredients together. Put in a large 9 x 13-inch casserole dish. On the top of the creamy potatoes add 2 cups of corn flakes. Bake for 45 to 50 minutes at 350°.
Preheat oven to 350°. Dump all ingredients into a large bowl. Mash it! Knead it! Pound it! The longer you mix it, the better it tastes. Roll into small balls. Bake on a cookie sheet at 350° for 10 to 12 minutes.
Mix together the sugar, oil and eggs. Mash bananas. Sift together the flour, baking powder, soda and salt. Add to sugar mixture; beat well. Add mashed bananas and nuts until well blended. Bake at 350° for approximately 1 hour. Bread is done when it doesn't stick by testing with a toothpick.
In a skillet, brown ground beef, onion and taco seasoning. In a 2-quart stewpan, mix together tomatoes, corn, beans and water. Stir in ground beef mixture. Cook for 20 minutes. Enjoy!
In saucepan, combine flour and salt. Gradually whisk in milk until smooth. Bring to boil. Cook 2 minutes. Remove from heat. Whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4 x 1/2-inch sticks. Place in greased 13 x 9-inch pan. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55 to 60 minutes until tender. Sprinkle with paprika.
Use blender. Fill with cut up vegetables and cover with water to blend. Drain. Dump all shredded vegetables in a large bowl. Mix sugar, vinegar, oil, celery seed, salt and dry mustard in saucepan. Bring to boil until sugar is dissolved. Pour over vegetable mixture. Stir in, cover and cool.
Mix all together. Bake at 350° for 1 1/2 hours in cake pan. Spray cake pan with Pam.