HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble brownies; place in bottom of dish. Mix chocolate pudding according to directions and spread over brownies. Spread entire container of Cool Whip over pudding. Chill until ready to serve.
Cook together zucchini and onion in small amount of water for 5 minutes. Drain and mash. Mix together carrot, sour cream and soup with zucchini mixture. Mix together butter, cornbread stuffing. Grease 9 x 13-inch pan. Place half of stuffing mixture in bottom, then add vegetable mixture. Sprinkle rest of stuffing mixture on top. Bake at 350° for 30 minutes.
Cream butter, shortening and sugar. Add eggs and vanilla. Add dry ingredients. Bake in 350° to 375° oven for 10 minutes. This makes a huge amount of cookies.
Mix everything together, except margarine, and make into patties. Saute until brown in margarine in a Teflon skillet.
Brown sausage and onion, then drain. Beat eggs until fluffy. Mix all ingredients together, except cheese. Bake at 375° for 40 minutes. Remove; add cheese and bake for about 10 minutes more.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until brown. Stir in soup, broccoli and water; bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Stir; sprinkle with cheese. Serves 4.
Three or 4 hours before serving, slice pepper, cucumbers and onions. Place vegetables in bowl; sprinkle with salt, then refrigerate. Mix vinegar with sour cream or yogurt. Just before serving, drain vegetables. Add sour cream or yogurt. Mix well. Sprinkle with paprika.
Mix above ingredients together well. Pour into unbaked pie shell (9 inch). Bake at 350 degrees until done, about 35 minutes.
Dissolve yeast in warm water. Combine 2 1/2 cups of flour and salt. Stir in yeast mixture; knead 10 minutes, working in 1/2 cup more flour so it's still soft, but not sticky. Put in bowl and cover. Rise 45 to 60 minutes. Punch down; rest 10 minutes before shaping. Bake at 475° for 15 to 20 minutes.
Grease a 9 x 13-inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut next. Prepare cake mix as directed on the box. Pour cake mixture over coconut and pecans. Melt butter and cream cheese together. Add powdered sugar; mix well. Pour this over chocolate mixture. Bake at 350° for 45 minutes. Remove from oven and let cool. Cut into squares. Yield: 24 servings.
Grease and flour 2 loaf pans. Mix dry ingredients and make a well in the center. Aside, combine strawberries, 4 eggs well beaten and applesauce. Pour liquid mixture into well and mix slowly until well blended. Bake for 1 hour at 325°. Makes 2 loaves.
Cream together butter, Crisco and sugar. Sift together flour, soda and baking powder; add to the sugar mixture, then add milk and vanilla. Now add more flour if needed. Cut into any shape. Bake in oven about 10 minutes at 350°.
Mix in bowl sugar and flour. Melt in pan and bring to a boil margarine, cocoa and water. Combine the mixture and mix well. Add buttermilk and 2 slightly beaten eggs. Add remaining ingredients. Bake in preheated oven at 375° in a 11 x 16-inch pan. Bake for 20 to 25 minutes. While cake is baking, begin making icing.
Brown hamburger and onion; drain grease. Add chili powder, enchilada sauce and salt and pepper to taste. Line 3-quart casserole dish with a layer of tortillas, then a layer of meat mixture and layer up. Mix soup, milk and green chilies. Pour soup mixture over the top. Top with cheese. Bake at 350° for 30 minutes or until thoroughly heated. Serves 6
Combine first 5 ingredients. Place in fridge to chill awhile. Blend together mayonnaise, salt and marjoram. Add to chicken mixture, tossing to coat all ingredients.
Mix oil and sugar. Add egg. Stir in syrup. Sift dry ingredients. Add to mixture. Drop by 1-inch balls in 1/4 cup sugar. Coat with sugar. Bake on ungreased cookie sheet at 350° for 15 minutes.
Clean and steam broccoli. Fry in butter cleaned and sliced carrots, mushrooms and chopped onions. Then mix together all ingredients in casserole dish. Bake, uncovered, in 350° oven for 35 to 45 minutes.
Brown chicken in first 3 ingredients. In skillet, add all the remaining ingredients. Cover and simmer until done. Serve over rice. (Use curry to taste.)
Combine flour, sugar, cinnamon, soda and salt. Add lemon juice to chopped apples. Add apples, walnuts and raisins to mixture. Combine eggs and oil mixing well. Stir egg/oil mixture into batter. Bake at 350° for 1 hour or more in greased and floured Bundt pan.
Melt oil and butter or margarine in a 9 x 13-inch baking dish. Swirl chicken in melted fat. Sprinkle with garlic salt and cook, uncovered, for 30 minutes at 400°. Drain off oil. Place cheese on top of chicken, then layer vegetables and mushrooms on top. Mix together soup, water, Worcestershire sauce and thyme. Pour over chicken and vegetables. Sprinkle with stuffing mix and bake, uncovered, for 30 minutes at 400° or until chicken is tender. Can be made day ahead and refrigerated.
Combine flour, salt, sugar and shortening. Mix until crumbly. Reserve 1/4 cup to sprinkle over batter. To remaining crumbs, add the baking powder, soda and spices; mix thoroughly. Add milk and eggs; mix well. Pour into wax paper lined 8-inch pan. Sprinkle the reserved crumbs on top. Chopped nuts and cinnamon may also be sprinkled over top. Bake at 375° for 25 to 30 minutes.
Combine mushrooms, green pepper and margarine; cook for 5 minutes. Remove from heat. Add flour, salt and pepper. Cook over medium-high heat until thick and bubbly. Add chicken bouillon, milk and water; keep stirring. When thick and creamy, add chicken until warm. Serve over rice, mashed potatoes or noodles.
Cook sugars, butter, cocoa and milk until it forms soft ball. Beat until creamy. Add nuts and vanilla. Pour into buttered 9 x 9-inch pan and cut into squares.
Melt butter and add sugar, milk and cocoa. Boil for 2 minutes. Add oatmeal. Boil for 1 minute. Remove from heat and add peanut butter. Stir together and drop by tablespoons on foil or wax paper.
Preheat oven to 350°. Sift flour; measure. Add salt and spices. Sift again. Add chopped nuts and raisins. Add shortening. Add sugar gradually and continue to beat until light. Stir the soda into pumpkin. Add beaten egg. Combine with the creamed mixture. Add dry ingredients. Put 2 or 3 inches apart on a greased baking pan.
Mix margarine and cheese first, then add other ingredients. Add 2 cups Rice Krispies; mix well. Make balls and place on pans. Flatten with fork. Bake 20 minutes at 350°. Makes about 75.
Cream oleo, sugar and vanilla. Add flour and nuts. Chill dough for 1 hour. Mold 1 tablespoon around on unwrapped Kiss. Bake 12 minutes at 375° on an ungreased cookie sheet. Cool slightly and while still warm; roll in confectioners sugar. After cooling, roll again. Store in tight container.
Soak beans in water overnight. Rinse beans and cover generously with water. Cover pot; allow to simmer slowly for about 2 hours. Add hot water while cooking to keep beans covered.
Drain fruits. Blend sugar, cream cheese and salt. Fold in Cool Whip. Stir in fruits and nuts and pour into a 9 x 13 x 2-inch glass dish. Cover and freeze. Remove from freezer a few minutes before serving time and cut into squares. Serve on lettuce and garnish with fresh strawberries if desired. Makes 12 to 15 servings.
Sift flour and cocoa together; set aside. In a large mixer bowl, combine butter, sugar and brown sugar. Beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Combine sour cream and soda; add to creamed mixture alternately with dry ingredients. Beat egg whites until fluffy; fold into batter. Pour into well-greased and floured tube pan. Bake 1 1/2 hours at 325°. When cool, remove from pan and dust with confectioners sugar.
Cream sugar, butter and Wesson oil. Add eggs, one at a time. Sift flour and soda together. Add alternately with buttermilk and vanilla. Beat until mixed well (2 minutes). Bake into layers (makes about 6 layers) for about 10 minutes or until golden brown.
Cook macaroni; drain and rinse in cold water. Combine macaroni, carrots, green pepper and onion. In separate bowl, whisk mayo, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni and toss to coat. Cover and refrigerate overnight.
Cook broccoli until crispy done. Drain and place in a 12 x 8-inch baking dish.
Brown beef. Stir in garlic and frozen onion and pepper. Cook until thawed. Stir in paprika and thyme. Add broth, noodles (uncooked) and broccoli; bring to a boil. Reduce heat and simmer 8 to 10 minutes, stirring twice, until noodles are tender.
Crush 8 mints. Set aside remaining mints for garnish. Spread 1 cup of whipped topping on 1 cake layer. Sprinkle with crushed mints. Top with second cake layer. Frost entire cake with remaining Cool Whip. Garnish with remaining mints before serving. Refrigerate until ready to serve. Store leftover in refrigerator.
Wash sauerkraut. Mix sugar and vinegar; heat until sugar melts. Pour sugar and vinegar mixture over all mixed ingredients. Refrigerate overnight. This salad keeps well for 1 to 2 weeks. (Packed sauerkraut can be found in the meat counter.)
Combine apples and sugar; let stand. Beat eggs, oil and vanilla until smooth. Mix together flour, baking soda, cinnamon and salt; stir into egg mixture, alternating with apple mixture. Blend in raisins and walnuts. Pour into buttered and floured 13 x 9 pan. Bake at 350° for 1 hour or until toothpick comes out clean. Let stand in pan until cool, then turn out on wire rack. Frost with Lemon Butter Frosting and decorate with whole walnut meats.
In glass cup, sprinkle gelatine over water. Let stand for 2 minutes. Microwave on High until hot. Stir until dissolved. Add cream cheese cubes. Stir until dissolved. Blend with mixer. Add sugar substitute, vanilla and pudding mix. Pour into 12 paper lined muffin tins. Chill 2 hours or until firm.
Wash and slice squash; cook until done, about 10 minutes. Drain well. Arrange in a buttered 8 x 12-inch casserole. Melt butter; add cheese, sour cream, salt, paprika and onion. Pour over squash. Sprinkle 1/2 cup bread crumbs and 1/2 cup Parmesan cheese over top. Dot with butter. Bake at 350° until bubbly, about 35 to 40 minutes. Serves 6 to 8.
Cook together in boiling salted water until tender the squash, onion and bacon grease. Drain and mash well. Add while hot the grated cheese and butter or margarine. Add cornstarch, salt and pepper. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Cream butter until soft; blend in sugar until creamy. Add vanilla. Stir in flour and pecans. Roll dough into small balls and place on a well greased cookie sheet. Bake at 300 degrees for 45 minutes. Roll puffs in powdered sugar while hot and again when cooled. Yield 2 dozen puffs.
Preheat oven to 400°. Mix crumbs, salt, paprika and pepper. Dip each piece of chicken in buttermilk, then coat with crumb mixture. Arrange chicken pieces in single layers in a shallow pan. Cover pans tightly with foil. Bake 45 minutes. Remove foil. Increase oven temperature to 450°. Brush chicken pieces with butter and put in oven for 15 minutes to brown.
Crush oregano, parsley, garlic and 1 teaspoon salt together until well blended. Add lemon juice and 1 tablespoon oil. Mix well.
Stir well beaten eggs, sugar (more or less to taste), salt and vinegar. Stir	and cook while adding milk.	Grind cheese and pimento; add to mixture whole hot, so cheese melts.
Heat oven to 350°. Over very low heat, melt chocolate. Cool slightly in food processor. Puree all ingredients, except chocolate and powdered sugar until smooth. Add melted chocolate and blend well.
Combine 1 cup sugar, butter and 7-Up; bring to boil. Pour into a baking dish. Pat biscuits flat and fill with apple slices; fold in half. Place in sugar mixture. Sprinkle with sugar and cinnamon mixture. Bake at 400° for 10 to 15 minutes or until biscuits are done.
Rinse beans well and drain. Place beans in large pot, cover with water. Add ham bone, bring to boil. Reduce heat and simmer 40 minutes. Add sausage and cook covered over low heat for 1 hour, stirring occasionally. Add garlic, onion, celery, peppers, scallions and bay leaf.
Boil shell macaroni as directed. Brown hamburger until done. Pour in Ragu sauce; simmer for 30 minutes. Mix macaroni and sauce. Serve. Serves 8 to 10 people.
Cut first 3 ingredients together with knives or crust cutter. Mix remaining and add to flour mixture.
Combine ingredients and store in a jar. To make 1 cup coffee, mix 4 teaspoons of mix with 8 ounces boiling water. Makes around twenty cups.
Cook chicken, cut into pieces and place in a greased 13 x 9-inch casserole dish. Heat together soup, sour cream and 1/2 cup chicken broth. Pour over chicken pieces. Crumble corn bread and mix crumbs with 1 cup broth, sage and onion. Place on top of soup mixture. Pour melted margarine over top. Bake at 350° for 30 minutes or until bubbly.
Boil ribs in water until 1/2 cooked (about 20 minutes). Mix all of the remaining ingredients together in bowl; pour over hot, drained ribs. Let it soak for 3 hours. Charcoal over grill until slightly browned.
Put grated apples in a pie shell. Mix sugar, egg and margarine. Pour this mixture over apples. Cook on 375° until golden brown.
With a cheese slicer, cut cream cheese across top. Place slice of cream cheese over slice of ham. Cut into strips. Start at straight end and roll up. Secure with fancy toothpick.
Mix all together. Fill greased muffin tins 2/3 full. Bake at 350° for 25 minutes.
Cook potatoes; peel warm and grate. Fry bacon crisp and crumble. Mix together; sprinkle cheese on top. Let set overnight. Bake at 350° for 1 hour.
Bake cake according to directions. Make 2 layers. Let cool. Put on crushed pineapple, then whipped topping, then coconut.
Cream sugar and butter. Place on stove and cook until light brown color. Take off stove and add milk. Put back on stove and cook until mixture drops heavy from spoon. Beat until thick enough to spread.
Prick pie shell bottom and sides with a fork. If using metal pie pan, bake shell in preheated 450° oven until golden brown, about 5 minutes. If using pie plate, bake at 425°. Reduce oven temperature to 375° for metal pan or 350° for pie plate.
Mix ground beef and eggs in a large bowl. Add salt and pepper. Roll or crush crackers until they are really fine. Add to meat mixture. Make into average size patties. Brown in skillet. Place in cooking dish and pour cream of mushroom soup with small amount of water over. Place in oven and cook for about 45 minutes at 375°.
Melt the butter in skillet and add chopped onion. Cook over low heat. When onion becomes transparent, then add your broccoli and cook just until pieces are all separated.
Crumble bacon into pie shell, cover with grated cheese. Beat eggs; add milk, salt and seasonings. Pour over cheese. Bake at 450° for 10 minutes, then 350° for 25 minutes.
Pour vermouth or water in a skillet and crumble in the sausage, squeezed out of their casings. Cook until lightly browned, breaking up lumps with a fork. Pour off fat and add tomatoes. Simmer for 15 to 20 minutes until sauce is no longer watery. Add salt and pepper to taste. Set aside.
Cut broccoli and cauliflower into bite-size pieces. Add onion, bacon and cheese. Add dressing mix to cover vegetables. Chill; refrigerate leftovers.
Peel and wash cucumbers; slice very thin. Place in bowl. Sprinkle with salt. Let stand 1 hour or longer. Squeeze cucumbers dry. Combine remaining ingredients and pour over the cucumbers. Mix well and serve. Makes 4 to 6 servings.
First you brown the hamburger. Drain it. Mix salsa and salad dressing. Stir in corn, then chili powder. Take a glass baking dish and take half of your mixture; put it in the bottom of your pan, then half the chips and cheese. Repeat, leaving cheese on top. Bake in a 350° oven 20 minutes.
Mix liquid ingredients. Add yellow cake mix and pudding. Mix at medium speed for 2 minutes. Bake at 350° for 45 to 50 minutes.
Bake pie shell 10 minutes at 375°. Remove from oven. Layer tomatoes in shell, sprinkling each layer with salt, pepper, basil and garlic powder. Combine mayonnaise and cheese. Spread over tomatoes. Bake at 350° for 35 minutes or until browned and bubbly. Let stand 5 minutes before serving. Serves 6 to 8.
Cook and drain spaghetti. Add vegetables, dressing and Salad Supreme. Mix well. Chill.
Combine eggs, peanut butter and honey; add dry milk and mix until well blended. Add cereal and mix until evenly coated. Spread in greased 8-inch pan. Bake at 325° for 20 minutes. Cool. Cut into bars. Makes 6 bars.
Score ham. Place, fat side up, on rack in shallow baking pan. Bake in preheated 325° oven for about 2 hours and 30 minutes. Mix honey, brown sugar and orange juice concentrate. Bake ham for 30 minutes longer, basting frequently with honey mixture. Yields 12 servings.
Cream shortening and sugar. Add egg and molasses. Beat slightly. Add remaining ingredients. Mix well. Roll into balls. Refrigerate at least 1/2 hour. Roll in sugar. Bake 10 to 12 minutes at 325° to 350°.
Grind bologna and pickles. Mix in mayonnaise. Some pickles are juicier than others, therefore, you may need more or less mayonnaise. Hard-boiled egg may be added, also.
Melt 1 stick margarine and mix with graham cracker crumbs. Press in bottom of a 13 x 9 pan. Combine first layer, 2 sticks margarine, 2 c. powdered sugar and 2 eggs and mix at high speed at least 10 minutes, spread over crust. Slice bananas and spread over first layer, drain pineapple and spread over bananas. Spread cool whip over pineapple. Top with drizzled chocolate, nuts and halved cherries. Refrigerate overnight before serving.
Combine corn and eggs. Add flour which has been sifted with remaining ingredients. Mix well. Heat griddle or skillet over medium hot heat with Pam or a little oleo. If batter seems too thick, add a little milk.
Dissolve gelatin in hot water. Stir in stewed tomatoes (broken up well with spoon). Add Tabasco sauce. Pour into shallow pans (two to three 9 x 12-inch pans). Chill until firm.
Line 9 x 13-inch (or a little smaller) pan with chilies after taking out the seeds. Put cheese on top. Beat eggs, milk and salt. Pour over cheese and chilies. Bake at 325° for 35 minutes. Pour over top the tomato sauce and bake 5 minutes more.
Brown meat; drain off fat. Add remaining ingredients except macaroni. Simmer until vegetables are tender. Add macaroni and cook until macaroni is done.
Dissolve sugar in syrup over medium heat. Cook until clear. Remove from heat; add peanut butter and blend. Pour in cornflakes; cover them well with mixture. Drop on wax paper. Cool and eat.
Wash figs and add soda. Cover with hot water; let stand 5 minutes, then rinse well. Add sugar and start cooking. Add juice of lemon and cut peeling into small slices. Cook 30 minutes first day and then set aside. Cook 30 minutes second day and then set aside. Cook 30 minutes third day or until desired thickness and syrup will be clear. Seal when hot in hot jars, using paraffin to cover preserves before applying lid.
Combine 2 cups of milk, sugar, cocoa and margarine in large saucepan. Bring just to a boil over medium heat.
Drain pineapple juice into cup. Add water to make 2 cups. Boil liquid and dissolve Jell-O. Add 1/2 cup cold water. Pour all ingredients into pie filling. Mix well and refrigerate until Jell-O sets. (Use Tupperware container.) Cover congealed salad with topping and return to refrigerator.
Cheese must be at room temperature. Mix all ingredients together well. Form into ball and cover with chopped parsley or nuts. Chill until firm. Also good using 1 jar olive pimento and 1 jar pimento. Decorate with green olives.
Mix lemon juice and condensed milk, then add Cool Whip and blueberries. Pour into 2 graham cracker crusts. Let set overnight.
Preheat oven to 350°. In 13 x 9 x 2-inch pan, dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread onto pineapple layer. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle pecans over cake mix. Place butter pats over the top. Bake at 350° for 45 to 50 minutes. Serve warm or cold.
Place chicken and broth in large pan. Add creamed corn, chilies, Mexican seasoning and thicken with cornstarch and water (if desired). Heat through. Add corn tortillas last. Garnish with sour cream, grated cheese and green onion (all optional).
Rinse fish well. Boil the fish for about 20 minutes and drain off all the water. Put the fish back into the pot and fill about 2/3 full. Add the vegetables. Cook until vegetables are done. Drain off most of the water, leaving about 1/2 full. Add the soup and water. Fry the bacon until crisp. Drain off excess fat. Break into small pieces and add to the chowder just before serving.
Grease Bundt pan. Line pan with chopped pecans. Quarter each biscuit in 4 pieces. Roll them in mixture of sugar and cinnamon. Place each piece in Bundt pan building layers. Between each layer, put nuts and some of the sugar and cinnamon mixture that you have rolled the biscuits in. After finishing the layers of biscuits, pour the rest of the mixture over the top layer.
Boil syrup and sugar for 2 minutes. Pour over beaten eggs. Stir well; add butter and vanilla. Add pecans. Bake 50 minutes in 345° oven.
Combine melted margarine and white wine. Add tarragon leaves for flavor, if desired. After the roast has been in the oven for 1 hour, baste occasionally with the mixture.
Cook meat, peppers and onion together for 15 minutes. Add additional ingredients. Put in casserole and bake for 45 minutes at 350°. A thin layer of buttered bread crumbs adds to the dish.
Mix all ingredients together and form into small balls. Roll in powdered sugar. Refrigerate until ready to serve. Yields 5 to 6 dozen.
Melt fat and strain. Dissolve lye in cold water; set aside to cool. Add fat slowly, constantly stirring mixture. Mix other ingredients together and add to first mixture. Stir the whole thing until thick and light colored. Mix in stainless pans and pour in box lined with cloth. Mark into pieces of desired size and cut before it hardens.
Mix all items in a bowl. Put into a casserole dish. Bake at 350° for 30 minutes.
Beat above until blended, using a wooden spoon. Pour into greased 9 x 9 x 2-inch pan. Sprinkle with cinnamon sugar. Bake 30 to 35 minutes at 350°.
Boil potatoes with onion for approx. 10-15 minutes and drain. Place in 9 x 13 glass pan, add milk, soup and butter. mix and bake at 350 degrees for 30 minutes. Remove from oven, spread shredded cheese on top and bake for an additional 15 minutes.
Mix together everything except grated Cheddar cheese. Place crab mixture into a baking dish. Sprinkle grated Cheddar on top. Bake at 325° for 20 minutes.
Cook and drain broccoli. Combine soup, mayo, eggs and onion. Add to broccoli. Pour into casserole. Sprinkle cheese on top. Melt 1/2 stick of margarine into pan; add 1/2 package of Pepperidge Farm herb dressing crumb mix. Sprinkle on top. Bake at 350° for 30 to 35 minutes.
Mix together and freeze. (I blend strawberries and coconut syrup in blender first.) Scoop into glasses about 1/2 to 3/4 full. Add 7-Up.
Cream sugar and butter. Add eggs and beat well after each egg. Add the soda which has been added to the sour cream. Add flavoring. Put cream of tartar into a little flour and add to mixture along with as much flour as needed to make a smooth soft dough. Cool the mixture well before rolling and cutting. (Can be refrigerated overnight.) Bake at 350° until lightly browned around edges.
Grease angel food cake pan. Place 18 rolls (frozen) tightly together in bottom of pan. Melt butter; add sugars and stir until dissolved. Remove from heat; add dry pudding mix, cinnamon and nuts. Pour over rolls. Cover tightly with foil and let raise overnight at room temperature. Remove foil. Bake at 350° for 30 to 45 minutes. Remove from pan and cool.
Combine all ingredients in a casserole. Top with crushed potato chips. Bake at 350° for 40 minutes.
Mix all ingredients together with mixer. Pour into greased tube pan and bake at 350° for 1 hour.