HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, 1/2 cup pecans and margarine. Press into baking dish to form crust; bake at 350° for 15 minutes. Cool completely. Mix cream cheese with confectioners sugar; add one box of Cool Whip. Mix thoroughly; spread over crust. Mix instant pudding with milk; stir until thick. Spread this mixture over the cream cheese layer. Sprinkle a small amount of shredded coconut on the pudding layer. Spread one box of Cool Whip on top, then sprinkle the remaining coconut and 1 cup of pecans on top of the Cool Whip. Chill before serving.
Mix cranberries, pineapple and sugar; let stand 2 hours. Add Cool Whip and marshmallows. Let stand 2 hours.
Crush Oreo cookies and add melted butter; pat into bottom of dish. Add powdered sugar to soft cream cheese. Add 1/2 of Cool Whip and stir, then put on top of Oreo crust. Mix pudding and milk. Add on top of cream cheese layer, then add remaining Cool Whip on top of pudding layer. Sprinkle cookie crumbs on top for decoration. Keep in refrigerator overnight.
Brown sausage in oven at about 350°. Mix sauce and jam in small pan. Heat on low until preserves or jam is melted. Use sausage to dip.
Preheat oven to 400°. Brown seasoned beef in small amount of grease; drain. Stir in barbecue sauce, onion and brown sugar. Place 1 biscuit in each of 10 ungreased muffin cups; press dough up sides to edge of cup. Spoon hot meat mixture into cups. Sprinkle with cheese. Bake 10 to 15 minutes until golden. Refrigerate any leftovers.
Mix flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press 1/2 of mixture in 9-inch square greased baking pan. Combine sugar, cornstarch, water and vanilla and cook until thick and clear. Place rhubarb on crumbs and cover with sauce. Cover with remaining crumbs. Bake 1 hour at 350°. Serve warm with whipped cream or ice cream.
Mix sugar, water and Karo; cook over heat in heavy saucepan until it starts to boil, stirring constantly until boiling starts. Let cook until the syrup strings off like a fine hair. Have the 4 egg whites beaten stiff; slowly add the syrup mixture to the egg whites. Beat until cool. Add marshmallows; beat until melted. Add vanilla.
Mix all ingredients well, gradually adding Cool Whip. Pour into crust. Let stand in refrigerator for 2 hours before serving.
Dredge fruit in cup of flour. Then mix all ingredients together and drop a teaspoon onto greased cookie sheet. Bake at 270° for 20 minutes.
Cream butter with sugar and vanilla until light and fluffy. Add 1/2 cup nuts and stir. Blend flour and remaining nuts and add to mix. Shape like cocoons on ungreased cookie sheets. Bake at 325° for 20 minutes. When cool, roll in confectioners sugar. Yields 32 cocoons.
Mix well the cream cheese and smoked cheese; add mustard, garlic and Worcestershire and mix well. Add olives and grated Cheddar and mix all ingredients by hand. Shape into logs on plastic wrap and roll in chopped pecans. Serve on crackers at room temperature. Best if let set one day.
Dissolve the jello and cream cheese in the hot water; let set. Add the remaining ingredients together. Add this mixture to the first mixture; refrigerate until firm.
Cook macaroni and drain. Cook ground beef, onions and spices. Add kidney beans and macaroni. Let simmer together 15 to 20 minutes.
Spray pan and mix all ingredients. Bake at 350° for 1 hour. Fat-free ingredients may be used.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix ingredients together. Bake 25 to 30 minutes. Can be frozen before or after baking.
Beat eggs and milk together. Add dry ingredients and mix together well. Stir in melted shortening. (We use vegetable oil.) Bake in preheated waffle iron.
Cook squash, green pepper and onion in water until tender. Drain and mash. Add margarine and 2 cups cheese (reserving 1 cup to sprinkle on top). Add eggs, milk and crackers. Mix well; season to taste. Place in a shallow 2-quart greased casserole dish. Top with remaining cheese and bake, uncovered, at 350° for 30 minutes.
Put zucchini in large bowl and sprinkle pineapple oil over chunks. Toss well. On stove combine pineapple juice, sugar and lemon juice. Heat until sugar is dissolved. Loosely fill pint jars and put syrup over. Seal and process in hot water bath 5 minutes. Do not process over 5 minutes or it will get too soft.
Place strawberries in blender or food processor bowl. Process until well blended. Add remaining ingredients; mix well. Chill several hours or overnight. Makes 8 (1/2 cup) servings.
Dissolve yeast in warm water; set aside. Combine milk, sugar, shortening and salt. Allow to cool. When cool, add 1 1/2 cups flour. Then add yeast and egg. Gradually add 2 cups flour and make soft dough. Beat well. Place in greased bowl and let rise until doubled. Punch down; shape and put in greased pans. Let rise until doubled. Bake at 400° for 10 to 15 minutes.
Combine sausage, 2 eggs, cottage cheese, Cheddar cheese and cream cheese together; set aside. Combine biscuit mix and onions in a bowl. Combine 2 eggs and milk; pour over biscuit mix. Stir only until mixture is moistened. Spoon half of batter into a greased 9-inch dish or pie pan. Spoon in cheese mixture. Top with remaining batter. Sprinkle with toasted sesame seed. Bake at 375° for 30 to 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Prepare corn bread as directed; break up. In a large bowl, mix onions, celery, corn, cheeses and mayonnaise. Chill.
Cut elephant into small bite-size pieces. (This usually takes about 2 months.) Add enough brown gravy to cover. Cook over kerosene fire for about 5 weeks at 450°. This will serve about 4000. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like hare in their stew.
Brown and drain hamburger and chopped onion. Place in greased pie pan. Sprinkle with Cheddar cheese. Mix Bisquick, milk and eggs together. Pour over hamburger mixture. Bake at 400° for 25 minutes.
Put into a large bowl the crumbs, cinnamon, nutmeg, cloves, raisins, dates, walnuts and candied fruits. Add milk mixture. Mix with spoon, then with hands until crumbs are moistened. Press firmly into pan lined with wax paper (bottom and side) of a 9-inch tube pan or loaf pan holding about 6 cups. Cover tightly. Chill for 2 or 3 days before slicing. Keep in a cool place at all times. Makes 3 1/2 pounds.
Beat eggs and add to sugar and shortening creamed together. Add molasses and soda. Add flour and spices alternately with hot water. Bake at 350° for 1 hour.
Cook rice in 2 cups water. Cut off heat; add sugar, cinnamon and vanilla and mix. Turn on heat; add beaten eggs, milk and whipping cream. Cook over medium heat, stirring until it boils; when it boils, it will thicken. Remove from heat (will be slightly runny). Garnish with nutmeg.
Mix butter, hot water and cocoa well. Add vanilla, white sugar, sour milk with soda, salt and flour; mix well. Add unbeaten eggs last and beat well. Batter will be thin. Bake at 375° about 45 minutes. Frost with Caramel Icing.
Preheat oven to 400°. Place oil in a 10-inch black iron frypan; heat in oven 10 minutes. Combine cornmeal, baking powder and baking soda in medium size mixing bowl. Beat together the egg and buttermilk carefully. Stir into dry ingredients; do not overmix. Stir in hot oil. Pour batter into hot frypan. Bake for 30 to 40 minutes, or until golden brown. Remove from frypan to serving plate. Cut in pie shaped wedges. Serves 8 to 10.
Bake or microwave potatoes. When done, cut in half lengthwise. Scoop potatoes into a bowl. Add butter and sour cream. Mash with a fork. Add enough milk for mashed potato consistency. Salt and pepper to taste. Put potato mixture back into shells and top with cheese. Microwave until cheese melts or put in 325° oven for 10 minutes.
Combine sugar and milk in sauce pan. Boil 4 minutes. Stir in cracker crumbs and peanut butter. Drop by spoonful onto waxed paper. Cool until firm.
Stir together sugar and milk. Bring to a boil, stirring constantly throughout cooking time. Cook to soft ball stage, checking in water, for approximately 15-17 minutes. Reduce heat after a few minutes but maintain a good boil. When candy is done, remove from heat and add vanilla, salt and peanut butter. Mix well and pour into buttered 15 x 10 inch pan. Let cool and cut into pieces. If thicker pieces are desired, use smaller pan.
Cream oil, margarine and sugars until fluffy. Add vanilla and eggs. Stir in dry ingredients. Mix well. Chill slightly. Make small balls and place on ungreased cookie sheet. Press with bottom of glass dipped in sugar. Bake 10 to 12 minutes or until very lightly browned at 350°. Makes 100 plus cookies.
Brown flour in iron skillet that has bottom covered with hot melted Crisco. Stir in cold water to make a medium gravy. Add roast beef that has been broken up and onion. Simmer until onion is tender. Serve over rice with biscuits and lettuce salad. (Some people like it better over biscuits.)
Brown meat and onion. Mix all ingredients together and bake 1 hour at 350°.
Saute onion in oleo. Add tomatoes and simmer 10 minutes. Add other ingredients and simmer until well blended (about 15 minutes). Serve hot with tostados. This can be cooked in crock-pot and keeps hot for several hours.
Wash and hull mushrooms. Cut up stems and fry with sausage, chopped onion and garlic. Drain. Add sage and cream cheese while hot. Mix well. In a large skillet, melt butter. Place mushrooms in, hulled side down. Warm gently. While turning over mushrooms, stuff each. After stuffing, remove from skillet and drain on wire rack. Top with cheese. Place under broiler until cheese is bubbly brown (1 to 2 minutes), optional.
Combine all ingredients, except chips. Reserve some of the cheese and water chestnuts to be mixed with the crushed chips for the top. Place in large casserole. Top with chips, cheese and nuts. Refrigerate overnight. Bake in 400 degree oven for 20 to 25 minutes.
Cut squirrel into serving pieces, season and brown in hot fat. Put in pressure cooker and cover with one (No. 2 1/2) can of sauerkraut. Add 1/2 cup water and cook for 20 minutes. This is also delicious with rabbit or chicken.
Mix sugar, oil, eggs and milk. Add rest of ingredients. Pour into lightly greased and floured loaf or tube pan. Bake at 350° for 1 hour. Makes 2 loaves or 1 tube cake.
Melt margarine and mix in corn oil, garlic salt, onion salt and Worcestershire sauce with melted margarine. Pour over dry ingredients, except the Cheese Tid-Bits. Add these after the solution is poured over all. (If oil mixture is poured over the Cheese Tid-Bits, they may get too brown.) Bake 3 to 4 hours at 200° to 225° in 2 oblong pans. Stir once half way through the baking time.
Place crescent rolls in jelly roll pan and sprinkle with sugar. Bake 10 minutes at 350°.
Sprinkle gelatin powder over cream cheese and mash with a fork. Add the boiling water. Beat well with fork or electric mixer. Add the crushed pineapple and stir until blended. Pour into mold or glass bowl and chill. Yields 8 to 10 servings.
Mix first 4 ingredients together. Form a ball and roll in pecans. Refrigerate until ready to serve.
Cut up potatoes. Cover a cookie sheet, 1 layer deep. Cut up butter and cheese; put over potatoes. Salt and pepper to taste. Cover with foil and bake at 350° for 30 minutes, or until done. Crumble bacon on top and serve.
Prepare 9 x 13-inch baking dish. Lay washed chicken flat in pan. Combine soup, mushrooms, sour cream and wine until blended and pour over chicken. Sprinkle with paprika. Bake at 350° about 1 1/2 hours. Serve over steamed rice or noodles.
Place pecan pieces in pie shell, saving a few whole ones for the top. Beat eggs, butter, sugar and vanilla together. Pour over the pecans and place remaining pecans on top. Bake at 350° for 35 minutes. Do not double this recipe as it will not cook as well.
Cream the butter and sugar. Add eggs, one at a time, beating well after each. Add flour and baking powder alternately with the milk. Divide batter into 2 equal parts. To one bowl, add vanilla; to the other bowl, add spices and raisins. Bake in 4 greased cake pans, 2 dark layers and 2 white layers. Put together with filling. Cover with white icing. Sprinkle with coconut, if desired.
Preheat oven to 350°. In a large skillet over medium heat, cook meat until no longer pink. Drain well. Stir in water, chilies and seasoning mix. Add cereal, stirring until well combined. Set aside. Roll bread dough into a 15 x 10-inch rectangle. Spread 2 cups reserved meat mixture in a 4-inch wide strip lengthwise down center of bread. Top with cheese. Cover with remaining meat mixture. Bring sides of dough up over filling. Seal top and edges well. Place seam side down on baking sheet. Brush with margarine. Sprinkle with chili powder. Bake 30 to 35 minutes or until golden brown. Slice and serve with salsa, guacamole, sour cream, black olives. Great with Fajita Style Nachos. Serves 6.
Bring sugar, milk and butter to a boil. Remove from heat and add peanut butter, oats, coconut, cocoa, vanilla and salt. Add nuts, if desired. Mix and spread in a buttered dish or drop on waxed paper.
Mix cottage cheese and jello together.	Fold in pineapple and then Cool Whip. Flavor improves if it sets a few hours before serving.
Mix margarine, sugar, eggs, milk, vanilla and flour together. Cook at 300° until firm in middle.
In saucepan, saute onion in butter. Add chilies, soup and milk. Bring to a bubble; stir in chicken. Layer chips, soup and cheese in a casserole dish. Repeat layers. Bake at 350° for 30 minutes.
Brown sausage, onion and pepper. Drain. Cook rice by directions on box. Add rice, meat mixture and soups. Pour into casserole dish and top with grated cheese. Bake 1 hour at 325°.
Saute onion and bell pepper in hot oil in a large skillet over medium heat 5 minutes until tender. Stir in chicken and next 6 ingredients. Remove from heat. Tear tortillas into 1-inch pieces. Layer 1/3 of tortilla pieces in bottom of lightly greased 13 x 9-inch baking dish. Top with 1/3 of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes. Yield: 6 to 8 servings.
Place first three ingredients in a large bowl, mix well with a fork. Add shortening, mix until ingredients are crumbly. In a small bowl, beat together with a fork; water vinegar, and egg. Combine 2 mixtures, stirring with a fork until all ingredients are moistened. Divide into 5 portions. Shape each portion into a round flat patty ready for rolling. Wrap each in plastic wrap and chill at least 1/2 hour in refrigerator before rolling. When ready to roll pie crust, lightly flour both sides and roll lightly on floured board. Place in pie pans. Makes 2 double crusts and one pie shell. Prick if for a shell and bake at 450° for 15 to 20 minutes. For double crust, bake as directed in individual recipe. Patties can be frozen.
Bring water to a boil and add margarine. Return to boil. Add flour all at once. Remove from heat and beat in 1 egg at a time. Then add the scallions, crabmeat, Cheddar cheese, dry mustard and Worcestershire sauce. Drop on cookie sheets by spoonfuls. Bake at 400° for 15 minutes. Can be frozen.
Mix all ingredients together and place in casserole dish. Bake at 350° for 1 hour or until done.
Heat oil, salt, & pepper in deep skillet or Dutch oven. Add cabbage, celery, bean sprouts, water chestnuts, & sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water, & soy sauce; add to vegetable mixture. stir until mixture thickens. Add chicken and heat.
Saute onion in shortening, soup and beans. Cover and simmer slowly 30 minutes.
Place hash browns in a 9 x 13 pan. Pour soups and sour cream on top. Top with cheeses. Bake at 300° for 1 hour to1 1/2 hours.
Combine all ingredients, except 1/2 cup cheese and 1/2 cup onions. Pour into shallow 1-quart casserole dish. Bake, covered, at 350° for 30 minutes or until vegetables are done. Top with remaining cheese and onions. Bake, uncovered, 5 minutes or until onions are golden. Makes 6 servings.
Fry salt pork in deep kettle. When crisp, remove pieces of pork and put fish, potatoes and onions in kettle. Cover with the boiling water. Simmer 1/2 hour or until the potato is tender. Add the milk and cook 5 minutes longer. Thicken with flour when milk is added.
Mix together; pour into 9 x 13-inch greased pan. Bake at 350° for 40 to 50 minutes.
Cook sausage links as directed on package, using a 10-inch skillet; drain and remove from skillet. Heat margarine in skillet until hot. Cook onion until tender. Stir in seasoning mix and water. Heat to boiling, stirring occasionally, until liquid is absorbed and rice is tender. Stir in tomatoes, pepper, beans and olives. Arrange sausage on top. Sprinkle with cheese and cover and heat through. Serve with tortilla chips.
Combine eggs, milk and butter. Beat well. Add sifted dry ingredients gradually, beating constantly during addition. Pour 3 tablespoons batter onto hot griddle for each cake. Bake until top is bubbly. Turn and brown remaining side. Fill with jelly or fruit and roll. Roll again in confectioners sugar. May be served with butter and syrup if desired. Yield: 16 to 18 pancakes.
Grease a 9 x 13-inch pan. Dump applesauce and pineapple into pan. On top of this spread the package of dry yellow cake, do not stir. Melt butter, pour on top of cake mix. Sprinkle nuts over batter. Do not stir.
Spread cream cheese evenly in bottom of 9 x 11-inch glass pan. Spread chili over cream cheese, then pour picante sauce over. Cover top with cheese. Microwave on High for 8 minutes.
Heat oven to 350°. Cook broccoli; drain and set aside. Drain mushrooms; set aside. Saut butter or margarine, onions and chopped cheese. When cheese is melted, add soup and all ingredients. Place mixture in casserole dish. Crush 1 sleeve Ritz crackers and sprinkle on top. Bake until crackers brown.
Combine first 8 ingredients in a large, shallow pan. Combine remaining ingredients, mixing well. Pour marinade over vegetables; toss lightly. Cover and chill 8 to 10 hours or overnight. Drain before serving.
Blend shortening and both sugars in bowl. Beat in vanilla and eggs. Sift dry ingredients together. Add to sugar mixture; blend well. Drop by teaspoon onto ungreased cookie sheet; put candy on top. Bake at 375° for 10 minutes. Makes about 40 (2-inch) cookies.
Mix thoroughly beef, 1/2 cup soup, bread, onion, egg, salt and pepper. Shape firmly into loaf; place in shallow baking pan. Bake at 350° for 1 hour. Frost loaf with mashed potatoes; bake 15 minutes more. Blend remaining soup, water and drippings. Heat. Serve over loaf. Serves 4 to 6.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts (optional). Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes. Cool in pan. Frost, if desired. Makes 16 brownies! Double the recipe, brownies disappear quickly!
Preheat oven to 350°. Grease a 10-inch Bundt cake pan and dust with unsweetened cocoa powder Combine cake mix, pudding mix, eggs, sour cream, oil, water, mayonnaise and liqueur in large bowl of electric mixer. Beat on medium speed until smooth, about 2 minutes. Stir in chocolate chips and almonds. Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 55 to 60 minutes. Cool in pan for 5 minutes. Invert onto wire rack. Let rest 10 minutes before removing pan. Let cool.
Mix first two ingredients together, then add lemonade and cream cheese. Pour into graham cracker crust; chill. You may use cherry pie mix over top. Makes 2 large pies or 3 small.
Dissolve gelatin in boiling water. Drain strawberries, reserving juice; set strawberries aside. Combine gelatin, reserved strawberry juice and yogurt in container of electric blender; blend until smooth. Pour mixture into a bowl; fold in strawberries. Pour into a 12 x 8 x 2-inch dish and chill until firm. Yields 12 servings.
Mix all ingredients and add crushed corn flakes last. Bake for about one hour at 350°. This makes one large meat loaf or two small ones.
Place all ingredients in glass baking dish. Cover and bake at 350° for 1 hour.
Combine lime drink mix, sugar, water and pineapple juice. Just before serving, add to ginger ale. Pour the entire mixture over ice cubes. A sprig of mint or bits of cherries may be added. Serves 75.
Mix together cake mix, pudding mix, eggs, milk and corn oil in large mixing bowl and beat 5 minutes. Add 1 tablespoon vanilla. Gently stir in milk chocolate morsels and German sweet chocolate (grated). Pour in greased and floured Bundt pan. Bake at 350° for 1 hour or until done. Sprinkle powdered sugar over cake.
Saute onion and garlic in oil till tender. Add ground beef and cook until browned. Drain. Add broth, water, corn, tomatoes, zucchini, celery and oregano. Bring to a boil. Add rice and flavor packet. Reduce heat and simmer for 20 minutes. Serve and sprinkle with cheese.
Mix all together and cook until done. This stew is good with slaw and cornbread.
Cover bottom of casserole dish with crushed potato chips. Add layer of green peas, layer of flaked tuna, layer of potato chips and layer of green peas. Add another layer of flaked tuna and top off with a layer of crushed chips. Cover whole casserole with can of cream of mushroom soup. Bake at 325° for 25 to 30 minutes.
Drain and flake seafood. Cut cheese into cubes. Combine all ingredients. Fill 12 buns. Wrap in foil. Bake at 350° for 15 minutes.
Mix eggs, sugar, dash of salt, lemon juice, flour and baking soda. Beat with beater and pour onto hot crust. Bake 25 minutes longer. Cut into squares and sprinkle with confectioners sugar.
Whip cream cheese with an electric mixer. Beat in egg yolk. With a spatula mix in the parsley, scallions, lemon juice, salt, shrimp and cheese. Chill one hour. Stack 2 filo sheets together. Cutting through both sheets, cut into strips 2 inches wide by 16 inches long. Brush with melted butter. Place a teaspoon of filling on one end of the strip. Fold one corner of the strip to the opposite side, forming a triangle and enclosing the filling. Continue folding to end of the strip. Fold one corner of the strip to the opposite side, forming a triangle and enclosing the filling. Continue folding to end of strip maintaining the triangular shape. Brush with melted butter. Place on ungreased cookie sheet and bake at 375° for 20 minutes. Serve hot. Makes 30 appetizers.
Mix all ingredients in medium saucepan. Bring to a boil, stirring occasionally; boil for 7 minutes. After boiling for 7 minutes, add vanilla; stir to mix well. Serve warm with pancakes or waffles.
Cream butter, sugar and vanilla. Sift flour and cinnamon; combine with crushed cereal. Add to creamed mixture. Add nuts and shape into balls. Bake on greased cookie sheet at 350° for 25 minutes. Remove and roll in powdered sugar.
In a small saucepan, melt margarine. Stir in onion soup and cornstarch, then reserved pineapple juice and lemon juice. Arrange chicken and pineapple chunks in a 9 x 13-inch pan. Pour onion mixture over chicken and bake 45 minutes until chicken is tender. Serve with hot vegetables or over rice. Makes 6 servings.
Cut cabbage in small wedges and cook in boiling, salted water until tender. Drain cabbage and place in a 13 x 9 x 2-inch casserole. To prepare white sauce, melt butter in saucepan; blend in flour, salt and pepper. Cook over low heat, stirring constantly. Pour white sauce over cabbage; bake at 375° for 20 minutes.
Preheat oven to 350°. Set aside 1/2 c of dry cake mix. Mix together cream cheese and strawberries on low for 1 minute, slowly mix in cake mix. Beat 2 minutes on medium speed. Spread into a 13 x 9 pan that has been sprayed with Pam. Sprinkle 1/2 c reserved cake mix on top. Bake 30 minutes or until knife inserted in center comes out clean. Serves 15.
Take cutlets and salt lightly on both sides. Blend egg and milk into bowl. Put flour on foil so that you can dip meat into flour. Take cutlets and dip in flour, then in egg mixture, then back into the flour. Put in frying pan and cook until meat is golden brown.
Mix together cake mix, puddings, oil, water and eggs. Pour 1/2 batter in greased 9 x 13-inch pan. Mix brown sugar, cinnamon and walnuts. Spoon half the mixture over cake mix. Spoon remaining cake mix on top and sprinkle rest of brown sugar mix on top of this. Bake 45 minutes at 350°.