HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Get a baking dish, 13 x 9 x 2-inch. Dump and spread in pie filling. Dump the dry cake mix evenly over pie filling. Dump pecans evenly over cake mix. Pour butter over all. Bake 35 minutes. Set 15 minutes. Spoon out hot and put over vanilla ice cream, or eat plain.
Drain beans and mix in milk, soup, pepper and 1/2 can of onions. Pour into a casserole dish and bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Put in freezer until slushy. Serve with half 7-Up and half slush in a pretty goblet.
In large mixer bowl, combine yeast and 1 3/4 cups of the flour. Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of mixer. Beat 3 minutes by hand. Stir in enough flour to make a stiff dough. Turn out on floured surface and knead until smooth, 5 to 8 minutes. Cover; let rest 15 minutes. Cut into 12 portions. Shape into small balls. Punch a hole in center of each with a floured finger, working each bagel into shape. Cover; let rise 20 minutes.
Sprinkle strawberries with half the sugar. Mix creams, remaining sugar, extracts and salt. Freeze until partially frozen. Stir in sugared fruit and continue to freeze.
Sift together flour, baking powder, cinnamon and salt. In a small bowl, beat eggs, sugar and oil. Add dry ingredients along with apples and carrots and mix well. Spoon into paper liners in a muffin pan; fill 2/3 full. Bake in 325° oven for 20 to 25 minutes or until done. Makes about 16 muffins.
If blueberries are frozen, do not thaw before adding to batter. In bowl, combine biscuit mix and 3/4 c. sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients; just until combined. Fold in blueberries. Fill greased muffin pan, 3/4 full. Sprinkle with remaining sugar. Bake at 375 degrees for 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to cooling rack.
Mix ingredients and add ketchup until a light pink or to desired taste. This is wonderful with fried fish and French fries.
Combine tapioca, sugar and water in saucepan. Heat, stirring constantly, to a full boil. Add to orange juice concentrate, which has been poured into a medium bowl. Stir in pineapple chunks and juice. Chill at least four hours or overnight.
Brown beef in large pan; drain. Add tomatoes, cut in large pieces. Add remaining ingredients, except beans. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add beans and simmer an additional 15 minutes. Serves 6.
Soak onions in bowl of ice water about 2 hours. Combine dry ingredients. Add 1 1/2 cups ice water, all at once, and whisk until smooth. Refrigerate at least 1 hour before using. Heat oil to 375°. Place all onions in batter and stir to coat.
Boil the berries and vinegar 1 minute, then add the sugar. Boil 20 minutes. Cool, then put in jars or put in jars hot.
Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1 inch balls and roll the balls in the confectioners sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Makes about 2 dozen cookies.
Melt butter in pan at 350°. Sprinkle crumbs over butter, covering bottom of pan. Spread Eagle Brand over crumbs. Top with chocolate chips and peanut butter chips. Press firmly. Bake for 30 minutes. Use a 9 x 13-inch pan.
Sift together flour, baking powder, soda and salt. Set aside. Beat shortening until creamy and add sugar. Continue beating until fluffy and light. Add eggs and beat well.
Bring sugar and 6 cups water to boil. Cool and add orange juice, 3 cups water, pineapple juice and lemon juice. Mash bananas in blender; add to sugar. Freeze overnight. Take out 1 hour before serving. Spoon out like slush and mix with equal parts of ginger ale.
In medium saucepan mix soup sour cream, mustard and broccoli. Over medium heat, heat through, stirring occasionally. Serve over potatoes. If desired, garnish with red pepper.
Cut steak in strips or bite size pieces. Brown in butter on both sides, using large pan. Place in roaster pan with tight fitting lid. In pan where steak was browned, add catsup, Worcestershire sauce, brown sugar, salt, water and onion. Let come to boil and pour over steak. Cover and bake for 2 hours at 325°.
Wash and sort peas. Place in a large kettle to start cooking as they need a little longer to cook than vegetables, 35 to 40 minutes. Add remaining ingredients and cook until done.
In microwave dish, place first 5 ingredients; add a small amount of milk and mix well. Add remaining milk; cook in microwave on High power (100%) 3 minutes, stir well. Cook 3 more minutes. Remove from oven; add margarine and vanilla. Stir well. Refrigerate to chill. Makes 5 servings.
Mix all together and pour into unbaked pie shell. Bake at 375° until done.
Put 1 slice of Swiss cheese on top of each piece of chicken. Mix soup with wine; pour over chicken. Sprinkle stuffing over that, then melted butter over top. Bake at 350° for 50 to 60 minutes, uncovered.
Mix together ingredients as listed. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes or until done.
Chop or shred crabmeat into small pieces and arrange on chips. Put on a cookie sheet. Sprinkle cheese and paprika on top of each chip. Bake 10 minutes on 350°.
Mix well all ingredients. Drop by heaping teaspoons on a cookie sheet. Bake in a preheated 350 degree oven for 10 minutes. May be iced.
Butter a square pan (8 x 8 x 2-inch). Heat milk and chocolate chips over low heat, stirring constantly until mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. Refrigerate overnight. Cut into small squares.
Melt chocolate and margarine. Stir in sugar and extract. Cut into small squares. Freeze well!
Heat oven to 350°. Grease and flour Bundt pan. Stir together flour, baking powder and salt; reserve. Beat sugar, butter, eggs and vanilla in large bowl.	Beat in reserved flour mixture alternately with milk on low speed. Reserve 2 cups batter; pour remaining batter into pan. Carefully spoon chopped candies in ring shape in center of cake (avoid edges). Cover with reserved batter. Bake until wooden pick comes out clean, 1 hour and 10 minutes. Cool 20 minutes; remove from pan. Cool completely. Spread with glaze, allowing some to drizzle down side.	Decorate with 1/4 cup whole candies.
Combine peanut butter and chocolate syrup. Stir until well blended. Slowly add milk, stirring as you add. Serve cold. Makes 3 3/4 cups.
Cook all ingredients except chicken and spaghetti in broth until tender. Cook 1 box spaghetti; drain and add this and chopped chicken to other ingredients. Cook over low heat (simmer) for about 25 to 30 minutes. Pour in baking dish, grate 3/4 to 1 pound Longhorn cheese over top and place in oven just until cheese melts and bubbles. Stuffed olives may be sliced on top if you like it to look pretty. Makes about 6 quarts. Freezes real well. Serve this with green salad, garlic French bread and light dessert. You have a Great Meal!
Cook noodles according to package. Saute onion and garlic powder in margarine until tender. Combine onion, spinach, cheeses, eggs, lemon juice, salt and pepper. Mix well. Fill shells with mixture. Place in 9 x 13-inch baking dish. Pour sauce over shells. Cover and bake at 350° for 40 minutes. Sprinkle with additional Parmesan cheese. Makes 6 to 7 servings.
Cook and stir beef and onions until brown; drain. Stir in seasoning mix. Spread in greased pie plate. Top with chilies. Beat milk, Bisquick and eggs until smooth. Pour into pie plate. Bake at 400° for 25 minutes. Top with tomatoes and cheese. Bake until knife inserted comes out clean. Cool 5 minutes. Top with sour cream, tomatoes, lettuce and cheese.
Mix butter, sugar, salt and milk together in a large pot and bring to a boil, 245° on candy thermometer. Remove from heat and add marshmallow from the jar. Add the chocolate chips. Blend fast and well by whipping it. Add the vanilla and walnuts. Makes about 4 pounds; fills two 8-inch square pans.
Choose young tender squash; it should be easily pierced with thumbnail. Wash thoroughly and cut into half-inch crosswise slices, without removing skin. Place butter in skillet. Melt and add squash, onions, bell pepper, salt and pepper. Cover tightly and cook moderately fast for 2 minutes. Check to see if enough liquid has formed to keep from sticking. If so, stir and cover; continue cooking for 4 minutes. Uncover and continue cooking until most of liquid has evaporated, stirring occasionally to keep from sticking. You may use all yellow squash.
Spread soups over meat. Top with chips, crushed. Wrap in foil. Cook for 1 hour. Baste occasionally with sauce.
Mix ingredients together. Pat into uniform flat cakes. Fry in skillet with oil until golden brown on both sides. Serves 10.
Sift together dry ingredients. Cream together sugar, shortening, and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour mixture and brandy. Turn dough out onto floured board and roll to 1/2 to 1/4 inch thickness. Cut into shapes (The fleur-de-lis is traditional). Dust with sugar and cinnamon mix. Bake at 350° for about 10 minutes.
Spray a nonstick pan with Pam. Combine turkey, onion and pepper. Cook in pan until tender. Add paste and tomatoes. Let simmer 1 hour. Cook noodles as directed on package. Drain noodles. Pour turkey mixture over noodles. Mix lightly, not to break noodles. Serve hot.
Boil until it thickens (first 5 ingredients), stirring with wire whisk. Pour into prebaked pie shell. Refrigerate until firm. Serve with whipped cream.
Beat all ingredients well. Bake in greased pan at 400° for 10 minutes on bottom rack and 10 minutes on top rack. Brush with margarine.
Season fryers as desired. Arrange in baking pan. In saucepan melt margarine and saute onions and garlic until tender. Add Worcestershire sauce, lemon juice and simmer 5 to 10 minutes. Spoon mixture over chicken and bake at 350°, covered, for about 35 minutes. Uncover and continue baking 30 to 35 minutes or until done. Remove from oven. Drain off liquid and thicken for a savory gravy.
Prepare 2 (8-inch) round cakes according to cake mix directions. Cool. Place 1 cake into punch bowl. Prepare pudding as package directs and cover 1st cake with 1/2 pudding, then 1/2 cherry pie filling, 1/2 fruit cocktail, 1/2 pineapple chunks, 1/2 coconut and 1/2 Cool Whip topping. Sprinkle 1/2 chopped nuts over and repeat 2nd cake layer as before. Can make 8 to 24 hours before serving.
Drain peach slices, reserving 3 tablespoons juice. Combine flour, salt, butter, milk, baking powder, vanilla pudding mix and egg. Beat 2 minutes at medium speed with electric mixer. Pour into ungreased 9-inch pie plate. Arrange peach slices over batter. Beat cream cheese until smooth. Add 1/2 cup sugar and reserved peach juice. Spoon mix over peaches, leaving 1-inch margin around side of dish.
Combine all ingredients in a large bowl and mix with a large wooden spoon. (Do not use electric mixer.) Spoon into greased and floured Bundt pan. Bake at 350° for 50 minutes or until toothpick comes out clean.
Combine chocolate and milk; cook over low heat until smooth. Add sugar, salt and syrup. Cook, stirring, until sugar is dissolved. Boil until small amount forms a ball in cold water. Remove from heat. Add oleo and vanilla. Cool to spreading consistency. Makes enough for 4 layers.
Preheat oven to 400°. Coat 12 muffin tin with nonstick vegetable spray. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make well in center. Stir together buttermilk, applesauce, egg whites and canola in a small bowl. Pour mixture into well of dried ingredients. Stir until evenly moistened. Gently fold in apples and raisins. Divide batter evenly among 12 muffin tins. Bake at 400° for 25 minutes or until toothpick comes out clean. Cool on wire rack. Each muffin contains 152 calories and 3 g. fat.
Brown meat in a large skillet. Combine all ingredients except cheeses and noodles. Cover and simmer 20 minutes, stir occasionally. Cook noodles 20 minutes. Arrange layer of noodles and layer of cheeses until all ingredients are used. Bake covered at 375° for 25 minutes in long baking dish. Uncover the last 10 minutes.
Melt margarine. Mix all ingredients in bowl. Bake in a Corning Ware bowl at 400° for 1 hour.
Mix all ingredients in a casserole dish and set in refrigerator 6 hours or overnight. Bake at 350° for 1 hour.
Dissolve yeast in warm water. Add sugar, oil and enough flour to get dough to consistency of biscuits. Roll out and cut with cookie cutter. Fold in half and cook on greased cookie sheet at 425° until brown. Brush with butter.
Layer chicken, dried beef and bacon in pan. Mix sour cream and soup and pour over top. Bake at 275° for 3 hours.
Dissolve yeast in warm water in large bowl; stir in Herman, butter, salt and 1 cup flour. Beat on high speed 3 minutes. Stir in enough remaining flour to make dough easy to handle. Place on floured board; cover with towel. Let stand 10 minutes.
Blend together. Especially good with strawberries, grapes and pineapple. Can be used with all fruits.
Mix all together and bake in greased 9 1/2 x 13-inch pan for 25 to 30 minutes in a 350° oven.
Mix all ingredients in a casserole dish. Bake at 350 degrees, uncovered for 40 minutes and then 10 minutes covered.
Mix dry ingredients. Combine juice, shortening, egg and water. Heat. Blend dry ingredients in liquid. Bake in loaf pan 1 hour at 350°.
Remove seeds from peppers. Combine rice, sour cream, green chilies and jalapeno. Add salt. Place layer of rice in lightly greased casserole dish. Top with layer of Monterey cheese. Continue layering until all rice and Monterey cheese have been used. Top with Cheddar cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Grease a 9 x 5-inch loaf pan. Mix flour, sugar, cinnamon, baking powder, soda and salt. In a large bowl whisk oil, eggs, molasses and vanilla until blended. Stir in flour mixture with a large spoon. Then add zucchini and nuts until well blended. Pour into prepared pan. Bake for 1 hour at 350° or until done. Cool 10 minutes in pan.
Mix all ingredients well. Spread cream cheese on Ritz crackers. Dot with Fezebel Dip. Great for happy hour.
In 4 to 6 quart pan or Dutch oven, combine all ingredients; bring to boil. Boil 20 to 30 minutes. Can also be boiled 2 to 3 minutes, then canned.
Brown pork chops on both sides. Slice potatoes and place them in a greased baking dish. Mix soup with milk and pour over potatoes. Salt and pepper, then sprinkle chopped onions over the mixture. Place pork chops on top of this and cover the dish. Bake in 375° oven for 70 minutes. Serves 4.
Mix together and place in buttered casserole. Bake at 375° for 45 minutes.
Boil water and bouillon cubes. In another pan, heat oil. Add onions, butter and sugar. Cook until onions are transparent. Add garlic, bacon bits and carrot. Cook a few seconds. Add wine, stirring until thick. Add tomato paste, flour and tomatoes. Place in 2 1/2-quart casserole. Add water and bouillon mixture. Mix well. Season with tarragon and thyme to taste. Cover and put it in oven at 450° for 1 to 1 1/2 hours, stirring from time to time. Add water to maintain consistency. Before serving, salt and pepper to taste.
Mix sugar and cocoa together. Cream oleo, eggs and vanilla; add sugar/cocoa mixture. Mix and add flour. Add nuts if desired before turning into a greased and floured pan. Bake at 350° for 20 minutes. Cool and serve.
Grease 10-inch tube pan. Bake at 350° for 70 minutes. Put 1/2 cup almonds on bottom of pan. Stir rest of almonds along with chocolate chips after all is mixed.
Mix dry ingredients all together. In another bowl, mix egg, oil, molasses, water, raisins and nuts. Add to dry ingredients; mix well. Bake on a cookie sheet for 20 to 25 minutes at 350°.
Brown ground beef, bacon and sausage. Drain off fat. Mix all ingredients. Bake at 350° for 40 minutes or heat in crock-pot for several hours. Great potluck dish.
Mix mayonnaise, chutney and soup powder together in a casserole dish, then mix in the chicken pieces, covering them with sauce. Cover and cook +/- 1 1/2 hours at 350°F, 180°C.
Beat eggs and add sugar and salt. Add melted oleo and buttermilk. Pour into pie shell and bake at 375° until set.
Heat oven to 350°. Grease and flour tube pan, 10 x 4-inch pan.
Melt margarine in double boiler, then add chocolate pieces. Remove from boiling water when melted. Stir until smooth. Quickly add marshmallows and blend well. Form 2 logs on wax paper and place in refrigerator. Leave a few hours or overnight. Slice when ready to serve.
Mix butter and sugar. Add eggs, flour, salt, soda and baking powder. Add vanilla and nuts. Bake 10 minutes in 400° oven.
Mix together all ingredients. Put in casserole dish, Cover; bake at 325 degrees for 1 hour.
Combine ground green tomatoes, sugar and water. Bring to a boil, then simmer for 10 minutes. Add raspberry jello. Simmer for 2 minutes. Remove from heat. Place in containers and let cool at room temperature. After cooling, place in freezer.
Dissolve Jell-O in boiling water; add vinegar and next four ingredients. Chill until slightly thickened. Whip Jell-O with rotary beater until fluffy; fold in cucumber. Chill until firm. Makes 6 servings.
Cream Crisco and sugar together. Add egg yolks, buttermilk and baking soda. Mix well. Add vanilla and flour, sifted with baking powder and cocoa. Mix well. Add egg whites. Bake in a 9 x 13-inch pan in a 350° oven for 35 to 40 minutes. Test with pick.
Beat butter at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs; beat well. Combine next 3 ingredients. Add to creamed mixture alternately with milk; mix well. Cover and chill 1 hour. Work with half of dough at a time and store remainder in refrigerator. Place stockinette cover on rolling pin; flour well. Roll dough to 1/4-inch on a lightly floured pastry cloth. Cut with a 2 1/4-inch round cutter and carefully place on greased cookie sheets. Bake at 350° for 8 minutes. (Cookies will be pale.) Cool on wire racks. Yields 3 1/2 dozen.
Pour milk into a small bowl. Spread a layer of Cool Whip on the bottom of a 14 1/2 x 11 x 6 tupperware container. Dip cookies into the bowl of milk. Place a layer on top of Cool Whip. Alternate with Cool Whip and cookies until full. Place in refrigerator until ready to eat.
Mix sugar, eggs and oil. Add dry ingredients, mixing well. Add apples and nuts. Pour into a 9 x 13-inch greased and floured pan. Bake 1 hour at 350°. Allow cake to cool slightly.
Dissolve sugar in water in saucepan. Pour in peanuts. Cook on medium heat, stirring constantly, until almost all liquid has cooked out. Nuts will begin turning "sugary." Pour out on baking sheet, separating nuts. Bake about 30 minutes at 300°. Stir occasionally with spatula. Cool.
Put all ingredients in a mixing bowl and mix for a couple of minutes. Order of ingredients is not important. Place mixture in a 9 x 13-inch pan. I like to line my pan with foil and put a rack on top of the foil and the meat loaf on the rack so the drippings are not saturating the meat loaf. Bake at 350° for 40 minutes. Serves 8.
Cut carrots and cook until barely done. Add remainder of ingredients. Marinate for 24 hours.
Cook cocoa, flour, sugar, salt and milk until thick. Beat yolks, margarine and vanilla. Add to cocoa mixture. Blend well. Pour into cooled baked pie shell. Cool.
Bring the water and salt to a boil. Add 1/2 stick butter and stir until melted. Add the cornmeal, stirring constantly, until it gets thick and pulls from side of pan.
Mix together, roll into balls. Then bake in oven for 15 minutes at 350°.
Brown beef and onions. Place 1/2 meat mixture in 2-quart casserole. Top with half the potatoes. Add rest of beef and potatoes. Layer peas next and top with soup. Bake at 350° for 30 minutes. Serves 4 to 6.
Beat the eggs, 1 1/2 cups sugar and milk, then stir in the flour, baking powder and 1/2 stick softened butter. Mix together. Set aside the 1 stick butter, 3/4 cup sugar and 3 teaspoons cinnamon. Pour first mixture into a greased cookie sheet. Melt the 1 stick butter and put aside. Take the 3/4 cup sugar and 3 teaspoons cinnamon and mix together. Shake over cake, then dribble the butter onto cake mix. Bake at 400° for 15 minutes. Cool and enjoy.
Mix pineapple and cherry pie filling in 9 x 11-inch pan. Sprinkle cake mix on top. Place nuts all over cake mix. Lots of pats of butter on top. Bake at 350° for 1 hour.
Mix eggs and sugar; add margarine. Beat until creamy. Add crushed pineapple and pour into pie shell. Bake at 325° until firm, about 40 minutes.
Heat ground beef on low heat until light gray or for 15 minutes. Stir in remaining ingredients. Simmer 45 more minutes.
Cook squash with 1/2 of margarine. Saute onions, bell pepper and celery in remaining margarine and add to the squash. Add sour cream and soup (undiluted) and water chestnuts plus 1/2 of stuffing mix and seasoning packet. Place greased baking dish and top with remaining stuffing mix. Cook at 350° until bubbly.
Melt chocolate chips in a double boiler. Add peanut butter and Rice Krispies. Pour over cake. Cook and cut into bars.
In a bowl, beat eggs until frothy. Add sugar, oil and vanilla. Beat until thick and lemon colored. Sift together flour, cinnamon, soda, salt and baking powder. Add sifted ingredients and zucchini to mixture. Pour into 2 oiled and floured loaf pans. Bake at 350° for one hour or until tester comes out clean. Let cool 20 to 30 minutes before turning out.
Remove crusts from bread slices. Cut each slice diagonally into quarters. Cut 40 pieces of cheese the same size and thickness of bread pieces. Beat together eggs, 1/2 cup Parmesan cheese and salt.
Brown hamburger and onion. Add celery when first 2 ingredients are just about done. Add vegetable soup and tomato soup. Heat. Add milk last. Heat, do not boil.
Put 1 1/2 cups milk and margarine in saucepan and bring to boiling on medium heat. Mix all remaining ingredients (except egg whites). Add to saucepan and cook until thick. Cool. Add vanilla last.
In a large bowl, mix cereals with cooled melted margarine. Add buttermilk, sugar and beaten eggs; mix well. Add flour, salt and baking soda; mix well.
In bottom of 8 x 10-inch casserole dish, spread Doritos. Sprinkle chicken or turkey cubes on top. Sprinkle chopped onions over chicken. Pour soup over onion layer. Top with Cheddar cheese. Add sliced olives and/or green chili peppers, if desired. Bake at 325° for one hour. Serve with sour cream.
Bring all ingredients except cream to boil. Cover and simmer 45 minutes until potatoes are tender. Coarsely mash potatoes with potato masher. Stir in cream; heat thoroughly.
Preheat oven to 375°. Combine flour, soda and spices; set aside. Combine shortening, sugar, eggs and vanilla; beat until fluffy. Gradually add flour mixture. Stir in oatmeal and butterscotchies. Bake in greased 9 x 13-inch pan for 20 to 25 minutes. Slice into squares when cool.
Mix cream cheese and Ranch mix; spread on tortillas. Drain chilies, pimento and olives. Pat dry with paper towel. Get as dry as possible. Sprinkle on cream covered tortillas; roll up tightly. Cover with Saran Wrap and refrigerate at least 2 hours. Then slice 1/2 to 3/4-inch servings.
Trim off large leaves of broccoli; remove tough ends of lower stalks. Wash broccoli and cut into spears. Place in steaming rack over boiling water. Cover and steam 10 minutes.
Brown pork fingers or backbone and remove fat. In separate pot, saute onion, bell pepper and garlic. Add soup and roux. Then add browned meat and turnips. Cook until tender.
Cream butter and sugar. Add eggs. Add flour and vanilla. Stir in nuts. Bake in 9 x 13-inch pan at 300° for 30 minutes. Cool and enjoy.