HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients and pour into a 10 x 14-inch pan. Bake at 325° for 20 minutes.
Combine all vegetables. Mix salt, pepper, vinegar and water. Stir together and refrigerate. Tightly cover overnight. Makes 3 1/2 cups.
Crush bacon bits and onion bits in wax paper. Mix all ingredients well and refrigerate a little while before serving.
Crumble cooked cornbread and divide in half. Layer 1/2 of cornbread in a 2 qt. dish. In a bowl mix bacon, bell pepper, tomatoes, onions, and salad cubes together. Put 1/2 of mixture over cornbread. Put remaining cornbread on top and then a add remaining mixture. Mix mayonnaise and pickle juice together and pour over the top. Refrigerate for 2 hours and serve.
Cut margarine into flour as for pie crust. Add pecans and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix softened cream cheese, powdered sugar and 1 cup Cool Whip together. Spread over top of crust. Beat together pudding mixes and milk until it begins to thicken. Spread over top of cheese mixture. Spread the rest of the Cool Whip on top of pudding and refrigerate at least 4 hours. (Best if refrigerated overnight.) May sprinkle chopped pecans on top of Cool Whip, if desired.
Mix as you would a cake recipe. Line pan with wax paper. Bake 1 hour in 350° oven.
Combine chicken, celery and bell peppers. Mix mayonnaise, milk, salt, pepper, onion and vinegar. Toss with chicken mixture; chill. At serving time, add grapes and nuts; mix lightly. Poppy seed adds a nice flavor and looks pretty on top.
Cook onions in margarine until onions are transparent. Mix other ingredients with onions. Put in casserole dish. Top with buttered bread crumbs. Brown in oven at 300°.
Boil chicken and cut into small pieces. Mix together soup, Ro-Tel, bell pepper, onion, garlic, chili powder and 1/2 cup cheese. Spray a large Pyrex pan with Pam. Line bottom with 1/2 cup crushed Doritos. Place chicken pieces on top. Pour in mixed ingredients and bake at 350° for 30 minutes. Pour in remaining Doritos and cheese over top and return to oven until cheese melts.
Stir-fry vegetables in oil. Add meat and fry until hot. Spoon in cooked rice. Stir gently until vegetables and meat are mixed in. Season with soy sauce and a dash of Accent. Cook over low heat stirring frequently until rice is warm.
Fry bacon; drain and crumble. Reserve. Saute chopped or sliced onions. Slice zucchini and lay on top of the onions; cover and steam until crisp. Pour catsup over top of the vegetables. Top with crumbled bacon. Bake, uncovered, for 5 to 10 minutes at 350°. Top with grated cheese and serve hot. Serves 2 to 4.
Stir together first four ingredients; spread evenly in shallow pan. Bake at 350° for 20 minutes, stirring occasionally. Sprinkle 2/3 of the nuts mixture in 13 x 9 x 2-inch baking pan. Combine egg whites, sugar, berries (juice and all) and lemon juice in large bowl with electric mixer. Beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream. Spoon over nut mixture; top with remaining nut mixture. Freeze at least 6 hours. Cut in squares. This recipe can also be made with fresh strawberries (2 cups sliced), increase sugar to 1 cup.
Pare and slice apples; toss with a few drops of lemon juice. Combine with raisins, sugar, cornstarch and cinnamon. Turn into a 9-inch pie shell. Dot with butter and top with second crust. Slit several times. Bake at 400° for one hour. Cool and ice with vanilla icing.
Blend the chocolate pudding with the milk and bring to a boil. You can do this on top of the stove or in the microwave. Stir several times to keep mixture smooth. Stir the cake mix into the hot pudding and beat until just smooth. Pour into 9 x 12-inch baking pan and sprinkle the semi-sweet bits over top. Bake in a 350° oven for 40 to 50 minutes or until center is set. Do not overcook. Cake will be very moist. Cool and cut into squares.
Cook and drain broccoli. Put in buttered dish 1/2 of broccoli, then 1/2 cheese, then other 1/2 broccoli and then rest of cheese. Add crackers to butter. Put on top of cheese. Bake at 350° until bubbly and brown on top.
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley.
Preheat oven to 350°. Grease and flour three 8-inch round pans. In a large bowl, mix butter, sugar, eggs and vanilla until fluffy (about 3 minutes). Mix in flour, baking powder and salt alternately with milk. Pour into pans. Bake 25 to 30 minutes or until done. Cool on racks. Frost with Cocoa Fudge Frosting.
Preheat oven to 325°. Cook onions in butter until tender. In 9 x 13-inch baking pan, lightly toss onion, cabbage, flour, sugar and caraway seed. Pour vinegar over mixture. Top with chops. Cover tightly with foil and bake 1 3/4 hours or until cabbage and meat are fork-tender.
Beat eggs in bowl. Combine in separate bowl the onion, soup and mayonnaise. Add eggs. Mix and place in casserole. Add broccoli. Mix oleo (butter) and bread crumbs. Sprinkle over casserole and bake at 350° for 30 minutes.
Preheat oven to 350°. Spray 2-quart baking dish with nonstick cooking spray. In large bowl, combine potatoes, milk, sour cream, cheese and 2 tablespoons of the melted margarine; stir gently until well combined. Spread evenly into prepared baking dish. In small bowl, combine crushed cornflakes with remaining 2 tablespoons margarine; sprinkle evenly over potato mixture. Bake, uncovered, until bubbling and lightly browned, about 50 minutes.
Prepare the butter pecan pudding. Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces. Mix and add the rest of the crumbled cookies on top.
Peel and grind pears or cut fine. Cut up cherries; add pineapple. Measure pulp. Add sugar. Cook over slow fire until thick. Put in sterilized glasses and cover with paraffin or seal in canning jars.
Mix ingredients, adding nuts last. Pour into standard pie shell. Place in hot oven (450°) for about 10 minutes, then reduce heat to 325° and bake until firm, about 50 minutes. After about 40 minutes insert silver knife blade into filling. The pie is done when knife comes out clean.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes, until golden brown.
Melt chopped cheese and sausage in double boiler until all ingredients blend. Add Bisquick and mix. Form into balls (walnut size). Refrigerate or freeze overnight. Bake at 350° for 25 minutes or until lightly browned. These are especially good for appetizers or parties.
Wash apples and dice. Put in lemon juice to prevent color change. Combine apples, carrots and pecans or walnuts; mix with sugar and mayonnaise. Refrigerate until ready.
Make crust and pat; into 9 x 13 pan. Bake 350° for 10 minutes. Watch so it don't burn.
Dissolve yeast in lukewarm water. Sift dry ingredients. Add shortening and mix. Add yeast mixture to buttermilk and then add to dry mixture. Knead dough enough to hold together and roll dough to 1/2 to 1/4 inch thick. Cut with biscuit cutter and fold as for pocketbook rolls. Bake at 400° for 20 minutes. May be frozen. Makes about 5 dozen rolls.
Combine all dry ingredients (except yeast) in a large bowl. Dissolve yeast in warm water or chicken stock, then mix in peanut butter. Combine this mixture with dry ingredients. Mix well.
Cream shortening, sugar, eggs and vanilla. Add, alternately, dry ingredients and hot water which has been added to cocoa and sour milk. Drop by teaspoons onto cookie sheet. Bake at 350°; cool.
Soften cream cheese to room temperature. Mix together all other ingredients except crabmeat. Add cream cheese; mix well. Add crabmeat; mix gently. Chill and serve with crackers.
Melt butter. Add flour and blend. Add milk and salt. Cook until slightly thick, stirring constantly. Add potatoes and pimento. Season with salt and pepper. Serves 6.
Bake in 13 x 9-inch dish for 20 minutes at 400°.
Melt butter in frying pan. Add onions, peppers and carrots. Saute until brown. Add soy sauce and chopped meat. Brown well. Add rice and cook until done.
Mix all ingredients by hand until well blended. Roll into dime size balls. Place on ungreased cookie sheet about 1 to 2-inches apart. Bake at 375° for 20 to 25 minutes or until lightly browned. (Oven temperatures and cooking times may vary.)
In heavy sauce pan over low heat, melt chips with milk and salt. Remove from heat and stir in vanilla and nuts. Spread evenly onto wax paper or greased foil-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store covered in refrigerator.
Combine all and mix let set 2 hours. Stir and serve. Serves 6-8.
Mix corn and tomatoes with seasonings and pour into greased baking dish. Spread with crumbs. Dot with margarine. Bake at 350° for 1/2 hour. Serves 5.
Prepare tomatoes. Put into blender through a strainer. Cook in enamel or stainless. Cook down a bit. Finely chop garlic, onions and peppers. Put in oil. Stir to bring to a boil and simmer 30 minutes, then add to tomato juice. Also add the spice, sugar and paste. Cook 1 hour or more. Stir often. Can in sterilized jars. Place salt in jars before you fill them. Seal at once. Store in a dark place.
Make in three rolls and put in refrigerator overnight. Then slice and bake at 375°.
Preheat oven to 350°. Grease a 16 x 11 x 2 1/2-inch pan (or a 13 x 9 x 3 to 3 1/2-inch works too). Brown meat; stir in tomatoes, tomato sauce, dry spaghetti sauce mix, V-8 juice and mushrooms. Bring to a boil and simmer for 10 minutes (this should be done in a large pot on stove top).
Mix sugar, flour, mustard and vinegar in a small saucepan. Bring to a boil and cook until thickened. Set aside and cool. Cook macaroni as directed; drain. Add pimentos, celery and onions. Add the dressing and stir. Add the grated cabbage and stir thoroughly.
Beat cake mix, sour cream, eggs, vanilla, sugar, Crisco and chopped nuts together; pour half cake batter into a well-greased and floured Bundt pan. Mix together cinnamon and brown sugar and sprinkle over first half of batter. Pour remaining batter in pan. Bake at 350° for 1 hour.
Mix cherries, pineapple and milk together. Fold in Cool Whip; chill overnight.
Prepare cake to package directions. Use 9-inch pans. Cool and split layers to make 4.
Melt butter in a 9 x 13-inch baking pan in a 325° oven as it heats. Remove pan from oven and add crumbs. Stir into butter. Mix and pat out in an even layer. Sprinkel chips, coconut and nuts in evenly. Carefully drizzle or spoon milk over all.	Bake in 325° oven for 25 minutes or until golden brown.	Partially cool and cut into squares.
Combine the chicken, celery, grapes, salt and pepper. Add the mayonnaise and sour cream and mix well. Put into a salad bowl lined with lettuce leaves and sprinkle with the chopped walnuts. Serves 4 to 6.
Cook in glass pie dish or round glass pan in microwave 1 package of frozen broccoli or fresh broccoli until done. Drain. Pour mixture over the broccoli and bake in oven at 350° until a knife inserted in the middle comes out clean.
In 9 x 13 casserole, pour both cans of soup and mix with 1 cup of water. Stir in rice. Lay chicken breasts on top of rice mixture. Melt desired amount of margarine and pour over top. Cover with foil and bake in a 350° oven for 30 minutes. Uncover and bake an additional 30 to 45 minutes or until chicken is cooked and tender.
Combine the first 5 ingredients and cook to the soft ball stage. Remove from the heat and add the butter or margarine. Let cool and add the vanilla and nuts. Beat until fudge is thick and loses its gloss. Pour into greased pan and cut into squares.
In small saucepan over low heat, heat milk until tiny bubbles form around edge and mixture is hot (do not boil). Carefully pour hot milk into blender or food processor, and blend at high speed until frothy.
Melt margarine; add milk and mix well. Add next 3 ingredients; shape into 1-inch balls. Melt next 3 ingredients; dip balls into chocolate mixture.
Preheat oven to 375°. Beat until soft, butter; add gradually until creamy, brown sugar and granulated sugar. Beat in egg, peanut butter, salt, baking soda and vanilla. Sift before measuring and add 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.
Mix cake mix, then add other ingredients. Bake 1 hour in tube pan at 350°.
In skillet, cook garlic in oil. Add celery, pepper, mushrooms, oregano and Worcestershire sauce; cook until tender-crisp. Add beans and carrots; heat through. Put in a one-quart casserole dish and heat at 325° for 15 minutes. Makes 4 to 6 servings.
Place roll dough on 11 x 17-inch pan and stretch to fit pan. Bake at 350° for 7 to 8 minutes or until golden brown. Mix sour cream, salad dressing and cream cheese and spread over cooled crust. Use 3/4 cup each of chopped broccoli, cauliflower, green pepper, green onions, carrots, tomatoes and Cheddar cheese. Place on top of sour cream mixture and press vegetables down into mixture. I put waxed paper over it and then press vegetables in with it. Refrigerate 3 to 4 hours or overnight.
Set oven at 350°. Lightly grease 9 x 13-inch pan. Alternate layers of thin sliced zucchini, peppers, onion and tomatoes, throwing in a pinch of spices to taste on each layer. Top last layer (or both) with shredded or sliced cheese. Decorate top with a last few tomatoes and strips of bacon. Bake, covered, for 1/2 hour. Continue baking, uncovered, until bacon is crisp and vegetables are tender to taste. Serve immediately or undercook slightly, then microwave before serving.
Melt cream cheese in saucepan. Add light cream. Stir in Parmesan cheese (over medium-low heat). Serve over linguine.
Crust: Grease and flour glass baking dish. Mix flour, margarine, brown sugar and pecans; press into bottom of dish. Bake 15 minutes at 350°. Cool in refrigerator.
Combine eggs and milk for the basic custard. Add Swiss cheese and ham. Pour the custard mixture into a partially baked 9-inch pastry shell. Bake in 325° oven for about 50 minutes or until center is nearly set. (To prebake the pastry shell, place unpricked pie shell in 450° oven for 5 minutes.)
Mix ingredients in order given. Before adding chocolate bits, mix with mixer. Then add bits; stir well. Bake at 350° for 12 to 15 minutes. Makes 5 to 6 dozen cookies.
Blend together. Pack into a 4-cup mold and chill at least 3 hours. Remove from mold and serve with crackers.
Combine beef, 1/2 cup cheese and onion; set aside. Combine soups and enchilada sauce. Top each tortilla with 1 heaping tablespoon of meat mixture. Roll up. Place seam side down in 13 x 9-inch baking dish. Pour sauce over and top with remaining cheese. Bake at 350° for 25 to 30 minutes. Makes 6 servings.
Wash beans and soak overnight. Combine remaining ingredients. Bring to a boil on top of stove and let gently boil for 15 minutes. Bake	in oven at 350° for about 6 hours. Keep beans covered with water at all times.
Mix together milk and cream of coconut. Poke holes in hot cake with wooden spoon or spatula and pour in the mixture. Cool.
Beat eggs with sugar and salt. Pour milk over them, stirring while pouring. Place in double boiler and cook, stirring constantly, until mixture thickens and coats back of a spoon. Cool; strain. Add cream and vanilla. Freeze. Makes about 1 1/2 quarts.
Preheat oven to 400°. In a deep 9-inch pie pan, combine beans, onion, mustard and sugar. Then place bacon strips on top of beans. Bake 25 minutes.
In a large bowl, combine 2 cups Cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup onto center of tortilla; roll up. Place seam side down in a greased baking dish. Cover and bake at 350° for about 20 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake a few minutes longer until cheese is melted. Let stand for 5 to 7 minutes before serving.
Top Triscuit with Swiss cheese, Mozzarella and pepperoni. Put under broiler a few minutes until cheese melts. Serve warm.
Prepare cake mix according to directions. Pour in greased and floured angel food cake pan. Bake at 325° approximately 1 hour. Let cool completely. Split cake to make 3 layers.
Combine sugar, oil, eggs and water. Beat at medium speed until mixed well. In another bowl, mix flour, cinnamon, nutmeg, soda and salt. Add to egg mixture, mixing just until moistened. Stir in sweet potatoes, pecans and raisins. Spoon batter into two greased and floured 1 pound coffee cans. Bake at 350° for 1 hour or until a wooden toothpick inserted comes out clean. Let cool in cans 10 minutes, then remove cans for further cooling.
Sift dry ingredients together in a separate bowl. Mix egg and milk together. Add dry ingredients. Beat until smooth. Hold finger over hole in a funnel bottom and pour batter into the funnel. Remove finger and let batter drop in a spiral motion into pan filled with 1-inch of hot oil (375°). Fry until golden brown, turning once. Remove from pan and drain on a paper towel. Sprinkle with powdered sugar and serve hot.
Beat eggs lightly. Add sugar and milk. Add the melted butter. Add the potatoes. Mix and pour into a greased baking dish. Sprinkle nutmeg over the top and bake 30 minutes in a preheated 375° oven. Serve warm with ice cream or Cool Whip.
Slightly cook broccoli. Saute chopped green pepper, celery and onion in margarine. Mix together with remaining ingredients in casserole dish. Top with shredded cheese. Bake at 350° for 45 minutes.
In a small mixer bowl, beat cheese dip, cream cheese and Worcestershire sauce until well blended. Spread on serving plate. Drizzle with taco sauce. Top with lettuce, onions, olives (if desired), tomato and Cheddar cheese. Serve with tortilla chips and/or crackers. Makes 4 cups.
Mix all ingredients together in a bowl. Can be used for cole slaw or lettuce salad.
Mix sugars, cornstarch, salt, cinnamon and nutmeg in a 4-quart Dutch oven. Stir in water. Heat to boiling, stirring frequently. Reduce heat. Cook, stirring constantly until thick and bubbly, about 5 minutes. Stir in juice. Pack into hot jars 1/3 full with apple slices. Pour in enough of the liquid to cover. Remove air bubbles with rubber scraper. Continue packing jars 1/3 at a time with apples and liquid. Fill within 1-inch of top and seal. Process in boiling water bath for 20 minutes. Makes 6 quarts.
Put peeled, grated cucumber, onion and a little of the liquid in blender. Add other ingredients. Put in mold and refrigerate until firm.
Melt butter in skillet. Add eggplant cubes and toss to coat. Saute until tender. Place in a 9 x 9-inch baking dish. Arrange tomatoes on top and sprinkle with cheese. Bake in a 350° oven for 30 minutes.
Cook broccoli in oleo. Add other ingredients. Mix together and pour into greased casserole. Top with buttered bread crumbs. Bake at 400° until browned and bubbling hot (about 25 minutes). Serves 8.
Place all ingredients in a large bowl and mix well. Melt white chocolate in microwave. Pour over dry ingredients and mix well. Pour onto wax paper in thin layer. Cool and break into pieces.
Heat oven to 375°. Have cookie sheets ready. Mix flour, cocoa and baking soda. Beat butter and peanut butter in a large bowl with electric mixer until creamy. Add 1/3 cup granulated sugar and the brown sugar; beat until fluffy. Beat in egg, milk and vanilla until well blended.	With mixer on low speed gradually beat in flour mixture just until blended. Shape heaping teaspoonfuls into balls. Roll in remaining 1/4 cup granulated sugar to coat. Place 1 1/2-inches apart on ungreased cookie sheets. Bake 10 to 12 minutes until firm. Immediately place a chocolate kiss on each cookie, pressing down so that cookie cracks around the edge. Remove to racks to cool completely. Makes 48 cookies.
Stir pudding mixes in 6 cups of milk in large saucepan. Stir constantly until mixture thickens and starts to boil. Pour into pie shell. (Extra can be poured in styrofoam coffee cups for homemade pudding cups.) Put in refrigerator until cool. Top with Cool Whip and chocolate sprinkles.
Boil potatoes with skins on. Peel potatoes and cube. Salt and pepper. Dice vegetables, cheese and bread and add to potatoes. Pour melted butter over and mix. Bake 1 hour at 400°.
About one hour before serving, cook potatoes in jacket with 1 teaspoon salt, until tender, about 35 minutes. Peel and cut into 1/4-inch slices.
Boil water, flour, jello and food coloring until thick. Pour over strawberries in baked pie shell.
Alternate the first 4 ingredients (2 layers each). Mix together the Miracle Whip and sugar. Spread over top. Sprinkle top of salad with the Parmesan cheese. Cover and refrigerate overnight. Stir before serving. Salt and pepper to taste, if necessary. May sprinkle with Parmesan cheese.
Mix first five ingredients. Bring to boil and boil for 2 minutes. Remove from heat. Add peanut butter and quick oats. Drop by teaspoon on waxed paper.
Place 1/2 potato slices in 2-quart casserole bowl or 8 x 10-inch pan. Arrange half of apple slices, then rest of potato and rest of apples. Combine syrup, butter and salt. Pour over potatoes and apples. Cover and bake at 350° for 45 minutes. Remove cover and continue to bake for 30 minutes or until apples are tender, basting frequently. Yields 8 servings.
Brown ground beef, onions and pepper. Drain. Add remaining ingredients, except beans. Simmer for 2 hours. Stir in beans. Simmer for 15 to 20 minutes.
Mix first 4 ingredients. Shape into balls and roll in powdered sugar. Store in cool place in airtight container.
Place zucchini, water and salt in covered pan; steam about 10 minutes, until tender. Drain and chop or grind zucchini. Saute pepper, onion and garlic in 2 tablespoons butter or margarine until onion is transparent. Add zucchini, remaining butter, corn, cheese and eggs. Mix well and pour into a casserole dish. Bake, uncovered, at 350° for 60 to 75 minutes.
Combine first 6 ingredients. Fold in Cool Whip. Refrigerate. Garnish with strawberries.
Chop vegetables by hand for best results. Blend mayo and cream cheese. Fold in vegetables. Mix together 1 day before serving.
Put sugar, salt and mustard in a jar. Pack cucumbers in jar. Cover with cold vinegar. Seal. Use after 6 weeks.
Combine all ingredients in a large bowl and blend well. Pour mixture into buttered 9 x 13-inch casserole dish and refrigerate, covered, 8 hours or overnight. Bake uncovered at 300° for 1 hour.
In a small bowl stir together sugar, cocoa powder, and flour. In a medium saucepan melt butter or margarine. Stir in cocoa mixture until thoroughly mixed and no lumps are visible. Gradually add milk to saucepan, stirring constantly. Cook and stir over medium heat until mixture is thickened and bubbly; cook and stir 1 minute more. Makes 1 1/4 cups. Serve warm over biscuits.
Mix cottage cheese with a fork until smooth. Add chives, vinegar, salt and pepper. Stuff baked potato.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, pecans and banana. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Spread Cream Cheese Frosting and sprinkle pecans on top.
Cook vegetables as directed on frozen package. Drain. In a saucepan melt half the margarine or butter. Blend in flour, salt and dash of pepper. Add milk. Cook, stirring constantly, until thickened and bubbly. Reduce heat; blend in cream cheese until smooth. Place vegetables in a 13 x 9 x 2-inch pan. Pour sauce mix over them and mix lightly. Top with shredded cheese. Melt the remaining butter; toss with bread crumbs. Sprinkle atop casserole. Bake at 350° until heated through, 40 to 45 minutes.
Mix well butter, cracker crumbs, peanut butter and sugar. Shape into balls. Melt chocolate drops and 1/2 block of wax. Dip balls into chocolate. Let set on wax paper.
Flour chicken and then brown in skillet. Take chicken out and drain grease out of pan. Put chicken back in skillet and add tomatoes and chopped onion. Fill skillet up with water until it covers chicken. Add rice. Put on medium heat for 1 hour and let simmer. Be sure to stir while it simmers.