HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the plain flour, butter and nuts together. Press into bottom of 9 x 13-inch baking dish and bake 20 minutes at 350°. Let cool. Mix softened cream cheese, sugar and 1/2 of the Cool Whip. Spread over crust. Mix chocolate and vanilla pudding with milk. Spread over cheese mixture. Top with remaining Cool Whip.
Brown meat and onion; drain. Add taco seasoning, sauce, garlic powder and chili powder. Add 1 to 1 1/2 cans water.
Cook spinach according to package. Saute mushrooms in 1/4 cup butter. Combine mayonnaise, sour cream and 2/3 cup Parmesan cheese. Stir in spinach, mushrooms and artichokes. Put into buttered 13 x 9-inch pan. Put tomato slices on top. Melt the remaining 1/2 cup butter. Stir in bread crumbs and remaining 1/3 cup Parmesan cheese. Sprinkle crumb mixture on top. Bake at 350° for 20 to 25 minutes.
Mix Jell-O, sugar, boiling water and pineapple. Refrigerate until thickened. Mix cream cheese with reserved pineapple juice and Cool Whip. Mix all together and refrigerate.
Mix bread crumbs and 3 tablespoons Parmesan cheese together. Dip chicken pieces in eggs, then in crumb mixture. Fry until golden brown. Put pieces in baking dish and spread tomato sauce over all. Sprinkle with Mozzarella and Parmesan cheeses. Bake at 350° for 1 hour. Serves 4.
Coat each biscuit piece with mix of first sugar and cinnamon. Drop in Bundt pan. Sprinkle top with nuts. Boil last 3 ingredients. Pour over biscuits and bake 40 to 45 minutes at 350°.
Mix pudding and pineapple (using syrup). Add cottage cheese, then Cool Whip. Chill and serve. Makes 5 to 7 servings.
Pour equal parts coffee and hot chocolate into cups. Top with sweetened whipped cream and sprinkle with grated orange peel and shaved sweet chocolate.
Blend together margarine and Crisco. Sift together flour, sugar, cocoa, salt and baking soda. Add sifted ingredients alternately with the milk, eggs, one at a time, and vanilla. Mix well and pour into greased and lightly floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Melt butter over low heat in heavy saucepan. Saute onion and curry in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Pour over rice and serve.
Scramble sausage in pan and slightly brown. Pour off all grease. Add Bisquick, cheese and water. Make in small balls. Put on slightly greased cookie sheet. Bake at 400° to 450° for 12 to 15 minutes, or until brown.
Mix all ingredients well. You can add other ingredients, such as nuts, raisins or chocolate chips. Drop teaspoons of dough onto an ungreased cookie sheet about 2-inches apart. Bake 8 to 10 minutes.
Mix first four ingredients well. Add shortening; cut into pea size balls. Add buttermilk; mix well. Divide into 4 or 5 balls and roll out about 1/4 inch. Then turn dough over a pie plate. Cook at 425° until golden brown.
Dredge chicken in flour mixed with black pepper and a tiny bit of salt. Add oil to pan with dash of sesame oil, dash of tarragon vinegar and touch of garlic. Saute chicken hot and fast, 2 to 3 minutes on each side. Remove chicken and set aside.
Melt butterscotch bits in top of double boiler, stirring occasionally to blend. Meanwhile, combine nuts and chow mein noodles; place in preheated low oven (200°). Add warmed nuts and noodles to melted butterscotch and stir until all are coated. Quickly drop with a dessert spoon onto waxed paper-lined baking sheet to form little haystacks. If nuts and noodles are warmed, butterscotch will not set until all the stacks are spooned out. Makes 48 haystacks or about 1 pound. You can substitute 1 1/2 cups salted peanuts for the cashews, if you wish.
Mix all ingredients. Spread on English muffins. Put in freezer until firm. When firm, cut into 4 wedges. Then broil until golden brown.
Mix cake mix following directions on the box. Melt the butter and pour into cake pan (10-inch cake pan). Sprinkle brown sugar onto the bottom of the pan. Put cherry in middle of pan. Arrange pineapple on the bottom. Pour the cake mix into pan and bake according to directions on the box.
Layer 1/3 of potatoes in buttered 8-cup baking dish. Combine flour, salt and pepper. Sprinkle 1/2 over potatoes; repeat layers, ending with potatoes on top; dot with oleo.
Mix cake mix according to directions. Pour into greased 9 x 13-inch pan. Mix remaining ingredients and pour over cake mixture. (When baked, the cheese mixture will drop and the cake will rise to the top.) Bake at 350° for 1 hour.
Wrap pickling spices, seed and cinnamon in cheesecloth. Combine sugar, salt, tomatoes, onions, peppers and hot pepper. Cook gently 45 minutes.	Add spice bag. Cook	until very thick. As	mixture thickens, stir good to prevent from sticking. Add vinegar and water; boil until thick as you want it. Add to sterilized jars and seal with lids.
Put all ingredients into mixing bowl at once and beat. Grease and flour tube pan; pour batter into it and put into cold oven. Set oven at 325° and bake for 1 1/2 hours.
Preheat oven to 350°. Cook and cut potatoes in pieces or can be mashed. Mix and simmer over low heat until slightly thickened. Place potatoes in casserole dish and cover with sauce. Bake for 30 minutes at 350°.
Mix and form into rolls. Wrap in wax paper and refrigerate for 24 hours. Bake at 300° for 1 1/2 to 1 3/4 hours.
In small bowl combine vinegar, dijon, basil, oil, and salt. Mix well and set aside. Cook ziti according to package directions. Drain, rinse with cold water and drain again. Place in large bowl. Toss pasta with dressing. Tear lettuce into bite sized pieces and arrange on four plates. Mound pasta on lettuce and top with tomatoes. Sprinkle with cheese and olives. Drizzle with remains dressing. Season with pepper.
Stir first 3 ingredients over medium heat until dissolved. Boil without stirring until 310° is reached. Cook at same temperature until you can drop some in cold water and it forms a hard crack. Remove from heat and add cinnamon and food coloring.
Combine all ingredients. Water chestnuts are optional. Bake in a 400° oven for 10 to 12 minutes. (By just adding some bread crumbs, it makes wonderful stuffed mushrooms.)
Preheat oven to 375°. Grease a 9 x 3-inch spring-form pan. Line bottom with waxed paper; grease paper and dust with cocoa. Wrap outside and bottom of pan with heavy-duty foil.
Marinate fillets in oil, garlic and pepper for 1 1/2 hours.
Fry sausage; drain and set aside. Saute vegetables, then add sausage and vegetables together. Bring water to a boil. Add soup mix to water and dissolve. Add uncooked rice to vegetables and sausage. Cover and cook 45 minutes at 350°. Remove cover and cook an additional 15 minutes. Makes 12 to 14 servings.
Mix all ingredients in medium bowl. Chill. Serve as topping for hot dogs, hamburgers or as a side condiment.
Mix flour, 2 cups sugar, eggs and pineapple together; pour into well-greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool slightly.
Pour boiling water over rice. Let stand for 10 minutes. Drain. Brown hamburger and onion; drain. Dissolve bouillon cubes in 1 cup boiling water. Stir in rice, almonds, mushrooms, meat and soup. Refrigerate overnight. Bake 2 hours at 350°, covered. Remove cover last 30 minutes.
Mix all ingredients together in casserole. Bake at 350° for 30 to 45 minutes or until golden brown.
Dissolve gelatin in 1/4 cup water. Boil soup, gelatine and cream cheese on low until melted. (If any lumps, beat with beater.) Cool. Add remaining ingredients and pour into greased mold. Best if made the day before.
Drain peaches, reserving syrup. Combine syrup, vinegar, cinnamon sticks and cloves in a saucepan. Bring mixture to a boil and lower heat. Simmer 10 minutes. Pour this hot mixture over peach halves and let cool. Chill thoroughly before serving. Store in refrigerator.
Dissolve yeast in the water. Combine shortening, milk, sugar and salt. Blend in eggs and the dissolved yeast. Add flour; mix well. Place in greased bowl and cover. Let rise in warm place until double in bulk, 1 1/2 to 2 hours.
Grease and flour a 10-inch fluted tube pan. Set aside. In saucepan, combine water, apricots, raisins and the 1/4 cup sugar. Bring to boil. Reduce heat. Cover and simmer 15 to 20 minutes. Drain well. Set aside.
Sift together flour, sugar, baking powder, soda and salt. Stir in oats. Add shortening, eggs, milk and banana, stirring only until dry ingredients are blended. Fill a greased loaf pan 1/2 full or put in small muffin tins. Bake in moderate oven (350°) for 50 to 60 minutes. Remove from pan immediately; cool. For ease in slicing, wrap cooled bread and store one day.
Cook and drain noodles. Add tuna, onion and milk. Place in 1 1/2-quart casserole. Spread cheese over top and spread potato chips over cheese. Bake at 350° until bubbling, about 15 minutes.
Bake Duncan Hines cake mix according to directions. Cook pineapple and sugar, bringing to a boil. Boil for 5 minutes. Cover baked cake with pineapple-sugar mixture. Next layer the prepared instant vanilla pudding mix over the pineapple mixture. Next layer with sliced bananas. Next layer with Cool Whip. Next layer with coconut. Next layer with chopped pecans. Keep refrigerated.
Preheat oven to 400°. Saute onion in butter until tender. Stir in chicken and add 1/2 cup sour cream, 1 can chicken soup, mushrooms, green chilies and seasonings. Cook over low heat and stir until well heated. Soften tortillas by frying each side in oil in large skillet. Fill tortillas with a scant 1/4 cup mixture and top with Monterey Jack cheese.	Roll up and place seam side down in 9 x 13 dish that has been spread with 1 cup sour cream. Combine remaining can chicken soup with remaining sour cream and Cheddar cheese. Spoon over tortillas and bake uncovered for 35 minutes.
Place cheese in small mixing bowl. Let stand at room temperature until softened. Add onion and Worcestershire sauce. Blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom of bowl. Cover and chill at least 8 hours. Shape mixture into 1 large bowl or into 30 to 36 (1-inch) balls. Chill for 2 hours.
Lay asparagus in oblong baking dish. Dilute soup with asparagus juice, salt and pepper and pour over asparagus. Sprinkle bread crumbs over soup, then sprinkle with grated cheese. Saute almonds in butter and sprinkle over cheese. Bake 35 minutes in 300° oven.
Combine the first 7 ingredients in a large bowl. Make a well in the center of mixture. Stir in raisins. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until wooden pick inserted comes out clean. Remove from pans immediately. Cool on wire rack.
Peel potatoes and slice 1/4-inch thick. Layer in a greased casserole in order given. Bake at 350° for 55 minutes uncovered, then 15 minutes covered.
Mix sugar, cocoa and butter. Add enough milk to make a dough. Roll out on wax paper dusted with powdered sugar (from another box). Spread peanut butter over this. Roll up like jelly roll. Cut into slices. Place onto plate in single layer. Refrigerate until hard. Store in closed container with wax paper between layers. Store in refrigerator. YUMMY!!!!!!!! Makes 60 servings. Preparation time: 0:45.
Dump cherry pie filling in the bottom of 13 x 9 pan. Spread can of crushed pineapple over cherries. Sprinkle cake mix evenly over mixture. Pour melted butter over cake mix. Sprinkle coconut and nuts over top. Bake at 350° for one hour or until golden brown. Serves 12.
Combine onion and 3 tablespoons of chicken broth. Cook, stirring occasionally, 4 or 5 minutes. Add a bit more broth. Add remainder of broth, potatoes, cauliflower, mustard, celery seed and pepper. Bring to a boil over high heat. Lower heat, cover and simmer 11 to 14 minutes. Remove pot from heat. Puree three quarters of vegetables and liquid in blender. Return puree to pot with remaining vegetables and liquid. Add milk and stir to mix well. Heat soup to a gentle simmer. Add cheese to soup. Stir well. Cook additional minutes, but not to boil. Makes 4 to 5 servings.
Sprinkle yeast on warm water. Stir until dissolved. Add shortening, salt, sugar and 1 1/2 cups of the flour. Beat 2 minutes, using medium speed on electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Scrape batter from sides of bowl. Cover; let rise in warm place, free from draft, until doubled, about 30 minutes. Spread batter evenly in greased loaf pan. Batter will be sticky. Let rise in warm place until batter reaches within 1-inch of top of pan, about 40 minutes. Bake in moderate oven (375°) for 45 to 50 minutes, or until brown. Test to see if it's done by tapping top of crust; it should sound hollow. Remove from pan at once. Brush top with melted butter or margarine. Cool on rack.
Combine sugar, flour, salt, pineapple and cherries in a large saucepan. Stir well. Cook over medium heat until thick and bubbly. Remove from heat. Add Jell-O, stirring well. Allow mixture to cool. Thinly slice bananas and arrange in each graham cracker shell. Pour fruit mixture evenly into pastry shells. Refrigerate a couple hours. Prepare Cool Whip and spread over pies and top with nuts. Makes 2 pies.
Mix all ingredients in a large bowl. Refrigerate 1 hour. Form into balls. Bake at 350° for 20 minutes.
Cut chicken into 1-inch pieces. Mix together both soups, chili beans, taco sauce, onion and milk.
Mix sugar, salt, cornstarch, 2 tablespoons of milk and egg yolks until it makes a paste. Add scalded milk; stir into paste. Cook until thick. Take off heat; add lemon juice, peel and oleo. Beat with mixer until very creamy and pour into baked shell. Top with meringue and brown. Makes a 9-inch pie.
Combine all ingredients in a large 6 qt. pot and cover with water. Cook on high until boiling. Reduce heat and cook 6 hours. Remove bones and fat and tear meat. Cook 2 hours longer. Serve with corn chips, grated cheese, shredded lettuce, chopped onions, diced tomatoes and drizzle taco sauce on top.
Mix dry ingredients together in large bowl. In another bowl, mix the remaining ingredients. Beat slightly and pour over the flour mixture; beat until smooth. Add raisins and nuts, if desired. Bake at 350° for 1 hour.
Place apples in 2-quart round covered casserole. Spoon juice over apples. Sprinkle with cinnamon and nutmeg. Cover and bake in microwave on High for 9 to 11 minutes, or in conventional oven at 350° for 30 minutes.
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, brown sugar, salt, margarine, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to make stiff dough. On floured surface, knead 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm draft-free place until doubled, about 1 hour. Punch dough down. Roll to 24 x 12-inch rectangle. Cut into 4 inch squares. Beat cream cheese to soften. Add sugar, flour, vanilla and egg; mix thoroughly. Spoon 1 tablespoon on center of squares. Top with 1 to 1 1/2 teaspoons of jam. Overlap 2 opposite corners; seal. Set on greased baking sheets. Cover and let rise until doubled. Bake at 375° for 15 minutes or until browned. Cool. Frost with confectioners sugar glaze.
In a 5-quart Dutch oven over medium-high heat, fry bacon until lightly browned; push to side of pan. Add onions, carrots and celery. Cook over medium heat until onions are tender, about 5 minutes. Add ham bone, lentils, pepper, thyme, bay leaves, hot water and 2 teaspoons salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves. Remove ham bone to cutting board and cut off any meat. Cut into small pieces. Stir meat into soup. Add lemon juice and salt to taste.
Saute diced onion in margarine. Beat eggs. Mix all ingredients together. Place in a 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes until browned.
Mix lemon juice, olive oil and bulgur; set aside. The bulgur will absorb the liquid. Finely chop parsley and scallions, red onions and pepper. Mix together with bulgur mixture. Finely chop and add tomatoes. Add salt and pepper to taste. Refrigerate. You can use more or less of the different vegetables to suit your taste.
Mix all together but bread crumbs. Layer mixture and bread crumbs in baking dish. Bake at 375° for 25 minutes, covered. Uncover; bake for 10 minutes longer and brown.
Cook beans; drain and put in casserole dish. Cover with soup, croutons, onions and cheese. Bake at 350° for 30 to 40 minutes.
In a saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, for 15 to 20 minutes or until thickened.
Peel and thinly slice potatoes and parboil for 5 minutes in water to cover with salt added. Heat cream of chicken soup mixed with milk. Add cheese and onion. Layer the drained potatoes and soup mixture in a greased 2-quart casserole, starting with potatoes. Top with a ring of potato slices and a little cheese and paprika. Bake at 375° for 30 to 40 minutes.
Cook hamburger and sausage until all pink is gone from meat. Drain off excess fat. Put cheese and picante sauce in pan. Cook until cheese melts. Add to meat and serve with chips. Serve warm.
Cream margarine until light and fluffy. Mix artificial sweetener with vanilla and milk or one of the other liquids. Stir into flour mixture (flour, baking powder and salt) and mix well. Shape dough into 30 even-sized balls and place on cookie sheet. Flatten balls with fork dipped in cold water. Bake at 375° for 10 to 15 minutes.
Dissolve sugar in 1/4 cup milk and add 2 egg yolks; beat. Add 3/4 cup milk and cook in double boiler until spoon is coated. Dissolve 1 envelope gelatin in a little water. Add this to the custard and cook 1-2 minutes; let cool. Add vanilla. Fold in (do not stir) 1 beaten egg white and the Cool Whip. Line flat baking dish with graham cracker crumbs. Place crushed pineapple over crumbs, pour in pudding and cover top with graham cracker crumbs.
Place in casserole in order listed. Cover tightly and bake at 325° for 3 hours. Serve with fine noodles or rice. Serves 4 to 6 people.
Mix sugar with cinnamon. Coat Bundt pan with Pam. Put frozen rolls in bottom. Sprinkle with sugar and cinnamon mixture. Sprinkle with brown sugar, then nuts, then pudding mix. Cut margarine on top. Cover with wax paper, then kitchen towel. Let rise overnight. Bake at 350° for 35 to 40 minutes. After 5 minutes, invert.
Mix together the cream cheese, mayonnaise and pineapple. Let stand overnight or at least 3 to 4 hours. Then mix in marshmallows and cherries.
Make the vanilla pudding according to manufacturer's directions. Follow the manufacturer's directions for the chocolate, but use 2 1/2 cups milk. Line the bottom of an 8 x 8-inch square inch pan with graham crackers. Pour 1/2 of the chocolate pudding in the pan. Place a second layer of graham crackers on top of pudding. Pour the entire vanilla pudding over the crackers. Repeat with crackers and the remainder of the chocolate pudding. Chill. Top with whipped cream and serve.
Note: Amount in parentheses is for two 1 1/2-quart casseroles.
Brown meat in large skillet. Slice the vegetables into pieces. (Add the amount of vegetables you need according to the amount you're serving.) Add the remaining ingredients to the meat. Simmer over medium heat until tender. Serve over rice if you desire.
Mix eggs, pumpkin, sugar, milnot, cinnamon, salt and pumpkin pie spice together. Pour into ungreased 13 x 9 inch cake pan. Crumble cake mix on top. Drizzle melted oleo over cake mix. Top with pecans. Bake at 350 degrees for 1 hour and 15 minutes. Real good with Cool Whip.
Preheat oven to 375°. Combine cheeses and distribute in a buttered deep dish pie plate. Beat eggs with flour, mustard and cream until thick and well blended. Stir in chilies. Pour over cheeses. Bake about 40 minutes, until set and lightly browned. Drizzle salsa over the top and top with jalapeno slices, if desired. Cut into wedges after letting sit 10 minutes. Serves 4 to 6.
Mix macaroni and tomato soup. Mix taco seasoning into browned beef. Add to the macaroni. Mix well. Top with cheese. Bake at 325° for 20 to 25 minutes.
Whip first 2 ingredients at low speed. Heat next 2 ingredients to approximately 210°. Add heated mixture to the beaten egg whites and whip again on high speed until light and fluffy. Add vanilla. Store in covered container. Use in any recipe calling for Marshmallow Cream.
Cook chicken in a skillet for 7 minutes. Add Miracle Whip, peppers and garlic. Stir them together and add lime juice, cumin, cilantro and hot peppers. Warm flour tortillas in microwave about 20 seconds, then place some of the chicken mixture in the center of the tortilla. Place lettuce and sour cream on top of chicken, wrap and eat. Salsa can be added for extra flavor.
Grease casserole dish and add raw meat. Blend soups and pour over meat. Top with Tater Tots. Bake at 350° for 1 hour.
Set oven at 350°. Mix beef, crumbs, cheese, onion, green pepper and seasonings. Combine eggs and tomato sauce. Mix with meat combination. Shape meat mixture into two loaves in buttered, shallow pan. Bake about 1 hour or until browned and done through. Serve hot.
Grease a cookie sheet and spread out the crescent rolls. Press together. Bake for 8 minutes at 375°. Combine the next 3 ingredients; spread on cooled crust. Top with chopped vegetables and cheese.
Spray baking dish with Pam. Cover bottom dish with sliced bread. Brown sausage and crumble over bread. Beat eggs; add salt and pepper. Pour over sausage. Sprinkle grated cheese on top. Cover with plastic wrap. Refrigerate overnight. Bake next morning at 350° for 40 minutes.
Beat egg, milk, salt and nutmeg together with a fork in a small bowl. Melt the butter in a skillet until it sizzles. Pour the egg mixture into a shallow dish large enough for bread to lay flat, one slice at a time. Put a slice of bread into the egg mixture and gently turn it to cover both sides. Place bread gently into the hot skillet. Turn heat down to medium. Cook until the bread turns light brown. You can check by lifting up edge of bread with a turner, then turn bread over to cook other side. Coat second slice with egg mixture and cook like the first piece. Serve immediately with your choice of syrup, jam, jelly or powdered sugar.
Dip scallops in oil, then roll in crumbs. Spread out on cookie sheet. Bake at 450° for 12 minutes. Serve with slice of lemon.
Combine chicken, dressing mix and cream cheese in a mixing bowl. Beat on medium speed of electric mixer until blended. Shape into ball and roll in pecans.
Saute onion and garlic in oil. Add remaining ingredients (except cheese and veal) and simmer 1 hour, stirring occasionally. Pound thin the veal. Dip into egg, then bread crumbs. Fry until brown on both sides. Place veal in baking dish. Cover each	with generous	slice of cheese and spoon sauce over	each piece. Bake at 350° to 400° for 20 minutes. Serve with garlic bread and salad.
Melt margarine in casserole dish. Combine flour, sugar, baking powder and milk. Pour evenly over melted margarine but do not stir. Add 2 1/2 cups fruit, rhubarb sauce or 1/2 cup strawberries. Bake at 350° for 1 hour. Serve with ice cream, half and half, milk or Cool Whip.
Put in a slow cooker at 8 a.m. Have supper at 5 p. m.
Mix together the rice and soups. Put 3 to 4 pieces of chicken on top. Cover with lid or foil and bake 1 hour at 350° or until chicken is tender. Uncover part of time to brown chicken.
Finely chop the broccoli tops and tender parts of top stems. Slice and dice the red onion. Mix well and refrigerate until ready to serve.
Saute onions and celery in 2 tablespoons butter. Spread half of the stuffing mix in the bottom of an oiled baking dish. Heat 1/2 cup butter and broth; pour over crumbs in a large bowl. Mix chicken, onions, celery, mayonnaise, salt and pepper; spread over crumbs. Blend eggs and milk; pour over mixture. Cover. Refrigerate overnight. Remove 1 hour before baking. Spread remaining crumbs over casserole. Bake at 350° for 1 hour.