HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Mix cornstarch, sugar and salt. Slowly add boiling water. Cook in a double boiler until mixture is thick. Separate eggs and beat yolks slightly. Slowly add hot mixture to egg yolks. Add juice and grated rind and butter. Continue cooking and stirring until mixture is thick. Cool. Pour into a cool baked pie shell. Top with meringue and brown.
Mix sugar into Bisquick, then sour cream with the soda already added. Then mix slightly beaten egg and mix with spoon and spoon into dish. Arrange apple slices on top and push in the mixture. Sprinkle sugar and cinnamon mixture on top and dot with butter. Bake 35 minutes at 375° in an 8 x 6-inch pan.
Saute onion and green pepper in butter. Fold corn into beaten eggs. Add Jiffy mix to egg mixture, then add onion and green pepper. Put in well-greased 9 x 12-inch baking dish. Spread with sour cream and cheese. Sprinkle with paprika. Bake at 375° for 40 minutes. Serves 8 to 10.
Grease a large casserole. Mix all ingredients. Bake at 325° to 350° for 30 to 40 minutes.
Grease 2 (8 x 8 x 2-inch) pans. In a double boiler, melt chocolate and shortening. Remove from heat. Add sugar and eggs; then flour, salt and vanilla. Stir well. Pour into pans. Sprinkle with nuts. Bake for 10 minutes. Cool. Cut into 32 (2-inch) squares.
Preheat oven to 350°. Sift together the flour, soda, salt, cinnamon and nutmeg. Mix pumpkin, water, oil and eggs. Then bake 1 hour and 15 minutes.
Spread pie filling over most of the bottom of a greased 9 x 13-inch baking pan. Pour pineapple with juice, over the cherry filling. Using the cake mix dry, spread it evenly over the fruit.
Just before serving, whip 1 cup of whipping cream and fold through entire mixture. Serves 6 to 8.
Marinate rabbit in milk for 30 minutes. Fry slowly in butter until tender and brown. Season to taste. Make gravy by adding flour to fat in skillet, blending well. Then pour in the top milk. Serve hot.
Line serving dish with vanilla wafers. Prepare pudding as directed on package. Slice amount of bananas as desired into pudding. Pour pudding over vanilla wafers. Add miniature marshmallows over top. Bake at 400° until marshmallows are golden brown, 5 to 10 minutes. Best served while warm.
On lightly-floured surface, roll puff pastry into two 12 x 13-inch rectangles. Cut each rectangle into twelve 3-inch squares. Place pastry squares, with pastry corners pointing up, in cups of medium size muffin pan.
Combine the rice cereal, the butter and the sugar; press into the bottom of a 12-inch pizza pan. Bake in a 350° oven for 10 minutes. Cool. Prepare creamy filling; spread over crust. Cover; chill.
Preheat oven to 425°. Place sliced apples in large bowl. Sprinkle flour over apples and stir gently until slices are evenly coated. In small saucepan, combine apple juice concentrate, cornstarch, cinnamon and nutmeg. Stir until smooth. Place over medium heat and stir constantly until thickened. Pour apple juice mixture over apples, mixing gently until apples are coated.
The easiest way to make this big cake is to cream softened butter and sugar with an electric mixer. Add eggs, one by one, then honey and water. In a separate bowl, place all dry ingredients and stir until thoroughly blended. Stir in chopped fruit and nuts and finally, the butter/sugar mix. Beat well and pour into buttered, lightly floured 9 x 13 x 2 1/2-inch baking pan. Bake at 325° for 1 1/2 hours. Start checking, however, when cake has been baking for an hour. This cake will serve 30 to 40!
Add water, oil and eggs to regular cake mix and beat 4 minutes. Pour in a 9 x 13-inch pan and bake 35 minutes at 350°. Remove from oven and poke holes in cake. Pour glaze (made from 1 can lemonade and 2 cups 4x sugar) over cake while warm. Refrigerate.
Beat eggs in large bowl; gradually add sugar, oil, flour, salt, baking powder and cinnamon. Add vanilla and apples. Pour into greased 13 x 9-inch pan. Sprinkle top with 2 tsp. sugar and cinnamon combined. Bake at 350° for 45 minutes.
Melt butter; add cocoa to taste. Add sugar a little at a time. Add canned milk to spreading consistency. Add nuts and vanilla.
Spray cooking spray on a jelly roll pan or a cookie sheet with sides. Line pan completely with graham crackers. In a saucepan, melt butter over low heat. Add sugar and bring to boil. Boil for 2 minutes. Remove from heat and add vanilla. Stir. Sprinkle nuts over graham crackers. Pour liquid over crackers and nuts. Bake at 350° for 8 to 10 minutes. Remove while warm!
Preheat oven to 400°. Sift flour, baking powder and baking soda together. Blend with margarine until fine. Then mix with sugar, salt and raisins. Blend egg with buttermilk until foamy (about 1 minute). Gradually, add buttermilk, egg mixture to flour mixture. Knead bread thoroughly and form into a ball. Add flour if too moist. Put about 1 tablespoon flour on bottom of pan. Spread bread into pan (do not let bread touch sides). Make a cross on top of bread with knife. Bake at 400° for 15 minutes, then at 350° for 15 to 20 minutes. Bread will turn golden color. Cool, then slice and serve with butter.
Beat eggs until lemon colored. Add vanilla, flour, baking powder, milk, salt, sugar and oil. Mix well. Pour into 13 1/2 x 10 1/2-inch pan. Bake at 350° for 17 to 20 minutes. Remove from oven, wait 1 minute. Spread with peanut butter. Put in refrigerator and cool 1 hour. Melt 8 ounce Hershey bar and spread on top of cake; refrigerate. Cut into squares.
On ovensafe plate, spread cream cheese, then layer pizza sauce, cheese and toppings. Bake at 350° for 25 minutes. Serve with dip size Fritos, nacho chips or crackers.
Combine the water and cornstarch; stir completely. Cook over medium heat until it thickens. Cool completely. Add the strawberry Jell-O and Sweet 'N Low; mix completely. Add cut up strawberries; mix well. Pour into graham cracker crust. Cover; refrigerate until set. Serve with Cool Whip and a few strawberries on top of Cool Whip.
Cook peeled tomatoes, onions and peppers until tender in a heavy skillet. Then add vinegar, sugar and spices and cook until mixture thickens, stirring often with wooden spoon. Makes 7 pints.
In a large mixing bowl, combine pudding mix and pineapple (do not drain). After blended, add Cool Whip, marshmallows and nuts. Stir until well blended. Chill overnight or at least 2 to 3 hours before serving.
Mix all ingredients together with hands. Make into small balls and	let stand at least 2 hours. Melt large bag and small bag of chocolate chips in double boiler with 1/2 bar of canning wax. Dip balls with fork and put on wax paper.
Mix all together. Add Raisin Bran and boiling water. Bake muffins at 400° for 30 minutes. Makes approximately 5 dozen muffins.
Mix all ingredients and form into small balls. Roll in coconut. Store in refrigerator until time to serve.
Line 9 x 13-inch pan with 1/3 of the graham crackers. Set aside. Mix pudding and milk until thick, then blend in Cool Whip. Pour 1/2 of pudding over grahams. Layer 1/2 of remaining grahams and other 1/2 of pudding mixture and top with rest of graham crackers. Cook cocoa, sugar and milk in heavy saucepan over medium heat. Bring to a boil and boil for 1 minute. Then add oleo and vanilla. Bring back to a boil. Pour pudding and graham crackers. Chill before serving.
Combine all ingredients and bake at 350° for 12 minutes. Frost with cream cheese frosting.
Pour boiling water over oatmeal. Let stand at room temperature for 10 minutes. Add brown sugar, margarine and white sugar to oatmeal. Stir until margarine melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add to oatmeal mixture. Mix well. Add 1/2 of the chocolate chips.
Beat together cake mix, oil, milk and eggs. Mix well. Bake at 350° for 20 minutes in a 12 x 18 x 1-inch greased pan (size of pan is important). While cake is baking, prepare crumb mixture. Melt margarine and butter; cool slightly.
Melt chocolate and butter in double boiler. Melt peanut butter in 2 cup glass measuring cup in pan of boiling water. Cut cupcake papers to 1-inch. Place in muffin pans. To fill, use 1 tablespoons chocolate, 1 tablespoon peanut butter and 1 tablespoon chocolate. Let each layer firm before proceeding.
Set aside the mushroom caps. Chop mushroom stems; combine the rest of the ingredients and saute in butter until soft. Stuff caps and place in baking dish with a little water. Bake at 350° for 20 minutes.
In a 9 x 13-inch pan melt butter; then add soup, water and rice. Mix together well, then dice up chicken in small pieces and add to pan mixture. Bake at 350° for 1 hour.
Combine first 5 ingredients. In jar, combine next 6 ingredients. Pour over corn mixture. Cover and chill several hours. To serve, stir in tomatoes. Top with grated cheese.
Mix sugar, flour and salt; add 3 cups milk gradually. Mix until thick and bubbly. Add one cup of mixture to 4 egg yolks. Mix, then return to mixture and cook a little longer. Add vanilla and coconut; pour into baked pie shell.
Combine cheeses, onion, Worcestershire sauce and Tabasco sauce. Mix 2 1/2 minutes. Chill overnight. Shape into ball. Roll in pecans.
Melt butter and seasoning in a 9 x 12-inch Pyrex pan. Cut biscuits in 1/4 sections. Mix all seasoning in butter and roll biscuits in mixture. Bake in same dish for 10 to 12 minutes at 400°.
Brown hamburger and drain. Put in crock-pot with other ingredients and cook until cheese has melted and dip is very hot. Serve with corn chips.
Preheat oven to 375°. From 1 lemon with vegetable peeler, cut peel into 1-inch wide strips; wrap in plastic wrap. Reserve for garnish. From remaining 2 lemons, grate peel. Squeeze juice from all 3 lemons. In large bowl, with mixer at low speed, beat egg white ingredient packet from cake mix with orange juice and 1 cup water until blended. With mixer at high speed, continue beating 5 to 10 minutes, scraping bowl occasionally with rubber spatula, until stiff peaks form. With rubber spatula, fold in cake flour ingredient packet, lemon extract and grated lemon peel just until flour disappears. Pour batter into ungreased 10-inch tube pan with removable bottom. Bake 30 to 35 minutes until cake springs back when lightly touched.
Mix the flour and salt in an electric skillet. Add the cold water and stir until smooth. Add the hot water and stir until boiling. Boil until clear, then add desired food coloring. Mix until smooth.
Mix the 2/3 cup sugar and cinnamon in a plastic bag. Cut biscuits into quarters and shake in bag. Place in an 8-inch cake or pie tin. Boil the oleo and 1 cup sugar and spoon over dough. Bake at 350° for 45 minutes. Cool 15 minutes.
Remove all pieces of shell from crabmeat, taking care to keep crab in as large pieces as possible. Saute pepper and onion in half of the butter until tender. Mix remaining butter with flour; stir in milk to make a paste. Simmer and stir until it thickens. Add pepper, onions, crabmeat, egg, salt, pepper and Worcestershire sauce. Grease 6 crab shells and fill with the mixture. Sprinkle crumbs with paprika over the tops. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. In a bowl, blend cream cheese and 2 tablespoons margarine until soft. Add chicken, salt, pepper, milk, chives and pimiento, mixing well. Separate crescent rolls into 4 rectangles. Spoon 1/2 cup poultry mixture onto center of each rectangle. Pull four corners of dough to top; twist slightly and seal edges. Brush top with remaining margarine. Dip in crouton crumbs. Bake on an ungreased cookie sheet 20 to 25 minutes or until golden brown.
Spread crescent rolls on cookie sheet to make crust. Bake as directed on package. Let cool. Mix dressing, mayonnaise and cream cheese; spread on crust. Top with vegetables and cheese. Cut into small bars.
Cream butter and shortening. Gradually add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add alternately with milk and sour cream. Add vanilla. Pour into greased and floured tube pan. Bake in 300° oven for 1 1/2 hours.
Mix together. Add 1/2 cup Miracle Whip. Mix well and serve.
Cut potatoes in 1/2-inch cubes with skin on. Melt butter in large pan. Slowly add flour; stir until smooth. Add milk. Cook 1 minute, stirring constantly until thick. Add potatoes, salt, pepper, onions and bacon. (Reserve 1/4 cup bacon to garnish.) Add cheese and chicken base. Cook until heated and stir in sour cream. Top with bacon. Add extra milk, if needed.
Mix together the Cool Whip and sweetened condensed milk. Stir in crushed pineapple and pie filling. Add marshmallows and nuts. Pour into glass bowl and refrigerate before serving. Top may be decorated with whole strawberries and nut halves.
Saute onion in butter. Add soup, broth and salt and pepper. Simmer 5 to 10 minutes; pour into casserole. Top with noodles. Bake, uncovered, about 20 minutes at 350°. Serve over rice.
Combine all ingredients and pour into a greased 9-inch pan. Sprinkle sugar on top. Bake at 425° for 20 or 25 minutes or until brown.
Mix ingredients in order given. Make into 4 rolls and then flatten out about 3-inches wide. Brush on cream or egg white, mixed with a little water. Sprinkle with sugar and chopped nuts. Bake 20 minutes in a 350° oven until set. Take out and cut in slices 1/2 or 3/4-inch wide. Return to oven and bake until crisp in a 300° oven. Makes lots of cookies and keeps well.
Into a saucepan, pour beet juice. Add remaining ingredients, except eggs. Slowly bring to a boil, stirring occasionally. Boil gently for 10 minutes. Remove cloves and cinnamon. Put peeled eggs in a quart jar. Pour the hot spiced mixture over them. Use a weight or a ball of plastic wrap to keep eggs under the liquid. Cover and keep in refrigerator. The longer they stay in the refrigerator, the better they are.
Soften Knox in cold water; set aside. Drain pears, saving the juice. Add enough water to pear juice to make 2 cups. Bring to a boil. Stir in lemon jello and Knox gelatine; cool. Drain mandarin oranges, saving a few nice sections for garnish. Blend eggnog and sour cream. Stir into jello. Chill until partly set. Fold in fruit. Put into a 6 cup mold. Garnish with kiwi fruit and orange sections on top of jello.
In large bowl combine all the ingredients. Beat at medium speed until mixed well. Add 1 cup raisins and 1 cup chopped nuts. Pour equally between three 8 x 4-inch pans. Bake at 350° for 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pans. Cool before slicing.
Preheat oven. Rinse chops and sprinkle with salt and pepper. Coat with flour by rolling or shaking in a bag. Heat oil and garlic in frypan and brown chops on both sides, about 2 minutes per side. Place chops in a baking dish. Saute mushrooms and onions in the same pan, about 4 minutes, until slightly tender and top the chops.
Brown beef and drain. Add soups, enchilada sauce and chilies. Simmer for 20 minutes. Lightly grease casserole dish and lay tortillas on bottom. Top with 1/2 of meat mixture. Spread another layer of tortillas, then remainder of meat mixture. Top with shredded cheese. Bake in 350° oven until cheese melts and mixture is bubbly.
Cut chicken into small nuggets. Beat buttermilk and egg together. Add sesame seed to flour. Batter chicken in buttermilk and egg, then flour and sesame seed. Fry in electric frypan at about 350° to 375° until golden brown.
Combine sugar, salt and corn, tossing lightly to mix evenly. Place in lightly oiled 1 1/2-quart casserole dish. Add milk and stir lightly. Cover. Bake at 350° for 30 minutes. Uncover and bake for 30 minutes longer or until done.
Have first 5 ingredients ready in a bowl. Boil sugar and milk for 2 minutes and pour over the mixture in bowl. Drop by spoonfuls onto waxed paper.
Line 12 medium muffin cups with paper baking cups. Mix all ingredients except cheese and bacon just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter amount muffin cups. Bake at 400° until golden brown, about 20 minutes.
Put oil in pan on low heat. Add chocolate wafers and melt, stirring often. Pour over cereal and nuts in large bowl. Spread mixture evenly. Cool and break up like peanut brittle.
Mix well; pour into crust. Bake 10 minutes at 425°, then 30 minutes at 325°. When begins to brown, cover with foil to prevent burning.
Mix the first 3 ingredients together; spread 1/2 in baking dish. Save other half for topping. Put chicken, onion, celery and mayonnaise in baking dish; add remainder of stuffing mix on top. Beat together the milk and eggs; pour over top. Let set overnight in refrigerator. Spread soup on top. Bake 40 minutes at 350°. Grate cheese on top the last 10 minutes of cooking time.
Cream sugar and butter; add egg. Make a paste of vinegar, cocoa and food coloring; add to creamed mixture. Sift together dry ingredients. Add vanilla and blend thoroughly. Pour into 3 pans. Bake at 350° for about 30 minutes.
Saute onions, celery and green pepper (I omit these ingredients). Combine all ingredients until well mixed. Salt and pepper to taste. Place in casserole dish.
Grease casserole dish. Layer noodles, potatoes and cheese (mixed). Top with sauteed onions. Bake at 375° for 30 minutes.
Blend together first 3 ingredients. Slice apples, dip and eat! Tastes like caramel apples.
Microwave cream cheese for 30 to 45 seconds. Beat until smooth. Blend in sugar. Beat in yogurt and strawberries. Cover and refrigerate. Serve with fruit or plain sugar cookies.
Mix cake mix as directed on package. Pour 1/2 batter in greased and floured 9 x 13-inch pan. Bake for 10 minutes at 350°. Melt caramels in milk in saucepan; pour over cake. Sprinkle chocolate chips and nuts over baked cake. Add rest of batter; bake for 20 to 25 minutes at 350°. Frost with milk chocolate frosting.
Beat eggs and sugar. Add oil and vanilla. Stir in zucchini. Add dry ingredients. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour.
Arrange fish in dish with thin sections in center. Arrange onion slices over fish. Pour margarine evenly over fish. Arrange lemon slices over onion. Cover and cook 5 to 7 minutes on High power, rotating dish 1/4 turn halfway through cooking time. Fish is ready when it starts to flake. Rest 5 minutes. Serve.
Mix in order given. Cook in double boiler until margarine melts and filling is hot. Pour into 2 (9-inch) regular unbaked pie crusts. Bake at 350° for 30 to 40 minutes.
Beat eggs, sugar and oil; mix well. Add cinnamon, zucchini and vanilla. Add dry ingredients and nuts. Divide batter into 2 cake pans. Bake for 1 hour at 350°.
Tenderize chicken breasts until thin and wide, taking care not to tear or puncture. When finished, lay out cutlets and place a pat of butter in the center of each one. Next, put a teaspoon of Parmesan on the butter, then add a piece of parsley. Wrap chicken from corner to corner as if into a ball. Flour each piece and cook on a low flame on each side in a pan. If desired, garnish with Hollandaise sauce and parsley.
Squeeze 1/2 cup juice from the lemons. Marinate the chicken in lemon juice, refrigerated, at least 1 hour and as long as overnight. Heat the oven to 350° and butter a roasting pan. Melt the butter. Combine the flour, salt and pepper. Dredge the chicken pieces in the flour mixture and pat off excess. Put the chicken pieces in the roasting pan. Drizzle with melted butter and cook in the preheated oven until well browned, 50 to 55 minutes. Makes 4 servings.
Mix cottage cheese with crushed pineapple and mandarin oranges. Add Jell-O sugar-free instant pudding. Sprinkle in orange Jell-O; mix and chill.
Spray bottom of 10 x 13-inch glass pan with nonstick spray. Put coconut and pecans in bottom of pan. Mix cake mix by directions on box. Pour cake mixture over pecans and coconut. In large bowl, mix confectioners sugar, butter and cream cheese until blended well, then drop mixture throughout cake by large spoonfuls. Bake at 350° for 1 hour or until done in center.
Combine all ingredients in a 9 x 13-inch pan. Put in refrigerator overnight. Take out 1 hour before baking. Place chips on top and bake at 375° for 30 to 40 minutes.
Combine ingredients together. Place in a casserole and heat for 20 minutes at 350°. Serve with crackers.
Grease an 8 x 8-inch pan with melted butter. Layer ingredients in order given. Pour condensed milk over all. Bake at 350° for 20 minutes, or until golden brown.
Disregard instructions on cake mix. Mix first 3 ingredients. Pour one-half of batter into greased and floured 9 x 13-inch pan. Bake at 350° for 5 minutes. It will be puffy and gooey.
Slowly fry onions in shortening; add tomatoes when hot. Stir in corn meal. Cook and stir 10 minutes. Remove from fire; stir in all other ingredients. Pour into a greased pan and bake in moderate oven at 325° for about 45 minutes.
Prepare cake mix with eggs, oil and water. Mix well. Add apples and walnuts with cinnamon. Pour into greased and floured loaf pan. Bake 35 to 40 minutes at 350° or until pick comes out clean. Makes 1 large loaf or 2 small loaves.
Cream ingredients for 5 minutes on high. Put one vanilla wafer in the bottom of each cupcake paper. Fill cups 1/2 full with mixture. Bake for 15 to 20 minutes at 350°. Cool and top with canned cherry pie filling.
Cream together the shortening and sugars. Add eggs. Continue beating together. Dissolve baking soda in 1 teaspoon hot water. Add to mixture. Mix flour and salt. Add to wet ingredients. Mix well. Stir in vanilla. Mix well. Add chocolate chips. Drop by teaspoons on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. This is a crisp cookie!
In large bowl, combine rice, cantaloupe and turkey. In food processor fitted with metal blade, combine mint, parsley and garlic; process until finely chopped. Add yogurt; process to blend. Add yogurt mixture to rice mixture; toss lightly to combine. Cover and refrigerate 2 hours.
Mix cake mix according to package directions, and add in pudding. Bake in a greased and floured 9 x 13 x 2-inch pan at 350° for about 30 to 35 minutes. Bring milk and sugar to a quick boil and add marshmallows. Stir until marshmallows are melted. Add coconut; mix well and pour on top of cake in pan. Frost.
Combine eggs and sugar in a large mixing bowl. Beat well. Stir in remaining ingredients. Pour into greased 1 1/2-quart casserole. Bake at 350° for 1 hour. Serves 6 to 8.
Bring all ingredients, including mushrooms to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Turn into a bowl. Cool, then marinate overnight in refrigerator. Yields 6 servings.
Combine cream cheese, powdered sugar and vanilla; beat until smooth. Spread around sides of dessert shells, roll shells in coconut that was put on waxed paper and place on tray. Stir almond extract into cherry pie filling and spoon into shells. Chill.
Mix together sugar and flour; set aside. Bring to a boil butter, Crisco oil, water and cocoa. Then pour over sugar and flour. Mix all other ingredients and combine. Bake at 400° until done.
Mix well. With a large spoon, drop batter into greased pan, adding oil as you need it. Brown both sides until done.
Mix all ingredients in large, heavy skillet. Cook over low heat, stirring constantly, until mixture becomes stiff and cleans pan like pie dough. Remove from heat; beat and cool. Knead like bread until pliable. Store in airtight bag or container. If dough gets sticky with time or use, work in flour until stickiness disappears.
Place raw rice in bottom of casserole. Brown pork chops in skillet, then arrange on top of rice. Place slice of onion, pepper and tomato on top of each pork chop. Pour beef bouillon over this. Cover and bake in 375° oven for about 1 hour. Add water, if necessary. Salt and pepper to taste.
Cook carrots; beat with mixer or food processor with other ingredients. Bake in greased casserole at 400° for 15 minutes, then reduce heat to 350° and cook for 45 minutes.
Mix the first 3 ingredients in a large bowl. Be sure cherries are drained. Fold in Cool Whip. Pour into 2 pie crusts. Chill before serving.
Cream the oleo and shortening. Add sugar. Add eggs. Mix well. Sift together the flour, baking soda and baking powder. Add alternately with the milk. Drop tablespoons on greased cookie sheet. Bake at 350° for 15 to 20 minutes. Yields 4 dozen.