HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, reserving some chow mein noodles. Bake at 350° about 25 to 30 minutes. Sprinkle remaining noodles on top during last 5 minutes of cooking.
Mix together and put in unbaked pie shells. Bake at 350° until set. Makes 2 pies.
Melt 1 stick oleo in 9 x 13-inch baking dish. press graham cracker crumbs evenly over bottom of pan. Spread chocolate chips on top of graham crackers. Spread coconut over chocolate chips. Spread chopped nuts over coconut. Pour condensed milk over top. Bake at 350° for 25 minutes or until lightly browned. When cool, cut into squares.
Mix dry pudding mix with pineapple. Fold in Cool Whip, apples, marshmallows and peanuts. Let set 1 to 2 hours before serving.
Mash cream cheese. Add flavoring and coloring. Mix in sugar. Finally, knead with hands until like pie dough. Roll into marble size balls and dip in granulated sugar. Press sugared side into candy mold and unmold onto wax paper. Makes 25 roses and 25 leaves.
Combine all ingredients, except pecans, together in a mixing bowl. Thoroughly mix and roll into ball. Chill overnight to make ball firm. Remove and roll in crushed pecans. Serve with your favorite crackers.
Sift dry ingredients in bowl. Cut in shortening. Stir in milk all at once. Round up into a ball and place on floured surface. Roll out or pat until 3/4-inch thick. Cut into rounds or squares. Spread top with soft butter. Bake at 425° in ungreased pan for 12 minutes or until bottom is browned.
Combine biscuit mix, the first 1/4 cup sugar and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Fill greased muffin pans two-thirds full. Bake at 400° for 12 minutes or until golden. Cool slightly and remove from pans. Mix the second 1/4 cup sugar and 1/4 teaspoon cinnamon. Dip muffin tops in melted butter, then in sugar-cinnamon mixture.
Mix first five ingredients, reserving a cup of cake mix. Pour mixture in a 9 x 13-inch pan. Mix last four ingredients into a mixture that you are able to crumble over the cake mixture and fold in with a knife (a marbleized effect). Bake at 350° for 25 to 30 minutes or until fork comes out clean.
Boil butter, both sugars, corn syrup and salt for 5 minutes, stirring constantly. Remove from heat and add soda and vanilla. Pour over popped corn, stirring well. A long shallow pan works best. Bake at 225° or 250° for approximately 1 hour. Stir every 15 minutes.
Mix artichokes, mayonnaise, cheese and garlic salt. Pour into ungreased casserole (flat pie pan type). Sprinkle more Parmesan cheese on top. Top with paprika. Bake 20 minutes at 350°. Delicious served with most any cracker.
In skillet over medium heat, cook sausage until browned. Remove fat. Add soup, water, vegetables, tomatoes and pepper. Heat to boiling. Reduce heat to low. Simmer 2 minutes or until vegetables are tender. Stir in rice. Remove from heat. Cover. Let stand 5 minutes or until most of the liquid is absorbed.
Combine ingredients. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Recipe can be prepared ahead of time and rewarmed when ready to serve. Baked or unbaked balls can be frozen.
Put first 4 ingredients plus vanilla in a mixing bowl. Mix well. Add sifted dry ingredients. Mix well.
Mix and cook until thick (about 20 minutes). Cool overnight. Add to a small container of Cool Whip. Dip with pieces of fruit.
In large skillet heat oil, onion, tomatoes, celery leaves and basil. Simmer for 20 minutes. Stir in cooked beans and carrots for 15 minutes. Makes 6 servings.
In a large skillet, cook and stir the onion, chestnuts and mushrooms in butter. Cook until onion is tender. Add this to 1/3 of the bread cubes. In a very large bowl, mix this and all other ingredients. Toss! Stuff turkey just before roasting. Makes 5 quarts; enough for a 20 to 24 pound turkey.
Crust: Chop pecan pieces in blender. Combine flour, butter and pecan chips to make the crust. Spread in bottom of 9 x 12-inch pan. Bake at 350° for 15 minutes. Let cool.
Combine flour, sugar, baking powder, soda, salt and cocoa. Add margarine, water and vanilla. Beat 2 minutes. Add eggs and beat again. Bake in 2 layer pans or one 13 x 9-inch pan. Bake at 350° to 375° until done.
In medium bowl, beat cream cheese, mayonnaise, lemon juice and Beau Monde until smooth. Stir in walnuts and zucchini carefully. Cover and refrigerate 3 hours before serving. Serve with crackers. Makes 1 1/2 cups.
Beat eggs and sugar together until thick (about 2 minutes). Strain as your pour into freezer and add balance of ingredients.
Combine the first 3 ingredients and pat into a 9 x 12-inch slightly greased pan. Bake 10 minutes at 350°. Cool. Mix the next 4 ingredients and spread over pretzel crust. Chill. Mix jello and water. Add strawberries. When thickened, pour over cheese mixture. Refrigerate.
Bring first ingredients to boil in large soup pan. Take from heat; stir in eggs and croutons. Turn into buttered 9 x 13-inch glass pan. Bake at 375° for 45 minutes.
Cook sugar, buttermilk and syrup to soft ball stage. Remove from heat and add butter, soda and peanut butter. Beat until smooth and begins to thicken. Pour into 8 x 8-inch square pan.
Brown hamburger with chopped onions. Heat 1 gallon of water in large pan. When water is hot, add carrots, potatoes, corn with water in can, and peas with water in can. Continue cooking. Add hamburger mixture to vegetable mixture. Cook thoroughly.
Prepare cake according to directions, except use pineapple in place of water. Stir shredded coconut and rum flavoring into batter. Pour into two greased 8-inch round cake pans or a 9 x 13-inch pan. Bake at 350° according to package. Cool. Top with whipped topping and toasted coconut or frost as desired.
Heat oven to 450°. In bowl, toss juice, 1 teaspoon zest and sea bass fillets together. Marinate 15 minutes. Meanwhile, toss together baby spinach, sliced mushrooms and olive oil. Place in 9 x 13-inch baking dish coated with nonstick cooking spray. Place fish fillets on top of spinach mixture. Cover dish; bake 10 minutes. Uncover; bake 5 minutes more or until fish is flaky and opaque. Makes 6 servings.
Just before turnip greens finish cooking, make corn dumplings. Roll into balls and drop on top of greens and cook 15 minutes.
Mix the first 3 ingredients together well. Fold in the whipped topping and pour into a 9 x 13-inch dish and freeze. Cut into squares for serving on a leaf of crisp lettuce.
Cook and drain broccoli. Put into bottom of a shallow baking dish and sprinkle with lemon juice. Mix soup, mayonnaise, curry and mushrooms. Pour over broccoli and cover with bread crumbs. Drizzle melted butter over top. Bake at 350° for 20 to 30 minutes, or until thoroughly heated. Serves 6 to 8.
Cream butter and sugar; gradually add eggs, milk and vanilla. Cream well. Then add flour and baking powder, sifted together. Chill for 10 minutes. Roll and cut into desired shape. Bake at 400° until brown.
Dissolve gelatin in hot water. Cool. Add yogurt and fruit and pour into mold. Chill.
In a double boiler, add the following ingredients: butter, powdered sugar, semi-sweet chocolate chips and evaporated milk. Cook until smooth. Remove from stove. Stir in 1 teaspoon vanilla and/or 1/2 teaspoon almond extract. Best when served warm.
Mix soups, butter and wine in a bowl. In a 9 x 13-inch ungreased pan, place the raw rice. Mix 1/2 soup mixture with the rice. Place chicken on top of the rice. Pour rest of soup mixture over chicken. Bake at 300° for 3 to 4 hours, covered with foil.
Combine gelatin and water and let gelatin soften. Add sugar to scalded milk; add rice and then add egg and cook until egg is cooked. Add all of this to softened gelatin with salt and vanilla. Remove from heat and add marshmallows, stirring until dissolved. Chill in refrigerator and add whipped cream. Chill until ready to serve. Serve with whipped cream and cherry on top.
Cream butter and sugar. Add eggs, one at a time, and beat thoroughly. Add milk and dry ingredients alternating. Stir in fruit and nuts. Bake in well greased angel food pan for 2 to 2 1/2 hours at 250°.
Beat cream cheese with mixer until soft and smooth. Add tomatoes, slowly mixing with fork. (I didn't use all the juice.) Add onions to mixture. Refrigerate several hours or overnight. Serve with large corn chips.
Combine crabmeat, mayonnaise, horseradish and hot sauce. Spread into greased shallow baking dish. Top with grated cheese. Bake for 25 minutes at 350°. Yields 6 servings.
Mix last 4 ingredients with enough mayonnaise to make it stick together. Spread on party rye and broil until cheese melts.
Cook broccoli (boil in water for 10 to 12 minutes). Mix soy sauce, Canola oil, vinegar and sugar. Heat sauce mixture and bring to a boil. Pour sauce over drained broccoli. Serve hot.
Brown meat and onion together. Then mix all together. Top with cheese. Cook at 350° until cheese melts on top.
Prepare jello substituting juice for water. Fold in ice cream until melted. Add mandarin oranges.
Brown hamburger and drain fat. In a large Dutch oven, combine hamburger and remaining ingredients. Simmer gently until ingredients come to a boil. Low salt soups and vegetables can be substituted. Can also be done in a slow-cooker so flavors blend slowly.
Brown ground beef; drain, saving enough drippings to saute onion. In a saucepan, mix all ingredients together and cook over low heat for 10 minutes, stirring occasionally.
Roll out pastry to fit a 9-inch pie plate. Flute edges; prick bottom. Bake in preheated 425° oven for 8 minutes.
Mix ground beef, oats, milk, onion, salt and pepper. Form into meatballs and cook until done. (Do very well in the microwave.) Drain off grease. Mix together catsup, Worcestershire sauce, vinegar, sugar and water; simmer while meatballs are cooking. Pour sauce over meatballs and simmer until ready to serve.
Trim fat from pork chops and remove bones. Mix egg with onion, parsley, salt and pepper. Dip chops in mixture, then in bread crumbs, coating them well. Melt butter in skillet. Saute chops over low heat. Turn over until browned on both sides and cooked through.
Cook and drain noodles. Brown ground beef. Add salt, garlic salt, pepper and tomato sauce to browned beef. Combine cottage cheese, sour cream and chopped onions. Add noodles; mix well. Alternate layers of beef and noodle mixtures. Top with cheese. Bake at 350° for 45 minutes to an hour.
In a medium bowl, beat egg. Add cream and pie filling. Spread in pie shell. Blend sugar, flour and oleo; sprinkle over peach mixture. Bake at 425° for 10 minutes. Reduce heat to 375° and continue to bake another 30 to 35 minutes.
Cook hamburger, onion and salt and pepper. Put in greased pie plate. Add Cheddar cheese and tomatoes. Blend 3 eggs, milk and Bisquick in blender for 1 minute. Then pour over hamburger mixture. Bake at 450° until inserted knife comes out clean, approximately 40 to 50 minutes.
Cook all ingredients until garlic bubbles a couple of minutes. Add 1 large can crushed tomatoes and 1 can peeled tomatoes. Cook at least 45 minutes.
To eggs; add flour, salt, milk, chilies and cheese; beat well. Pour into a flat, well greased 8 x 12-inch glass baking dish. Bake at 350° for about 35 minutes. Let stand 5 minutes and cut into tiny squares.
Combine cream and sugar and put on medium heat. Stirring constantly, let it come to a boil and boil until when tested in cold water it comes to a soft ball stage. Remove from heat and add other 3 ingredients. Stir until starts to thicken, then pour into greased plate.
Brown ground beef. Layer meat and French fries in a baking dish. Mix Velveeta, soup and tomatoes in saucepan and heat until cheese melts. Pour over meat and French fries. Add water until covered. Cook, covered with foil, in a 350° oven for 35 to 40 minutes or until fries are tender.
Blend milk, water, Espresso powder and brandy in blender. With machine running, gradually add the ice cubes and process until smooth. Pour over ice in goblets. Top with whipped cream and sprinkle with cinnamon.
Mix together cornstarch, flour, seasoned salt and paprika. Add egg and water. Beat until smooth. Dip fresh cucumbers or yellow squash in batter and fry in hot oil. Eat while hot.
Arrange chicken breast halves with thickest part to the outside edge in a square dish (8 x 8 x 2-inch). Sprinkle with ginger root. Microwave on High for 8 to 10 minutes, rotating dish half turn after 4 minutes. Mix preserves and vinegar in 1-cup measure. Microwave 30 to 60 seconds, or until warm. Serve over chicken. Serve with rice pilaf and fresh raspberries as garnish.
Mix dry ingredients; add wet ingredients. Mix well. Pour into two well greased and floured loaf pans. Bake for 1 hour at 350°. Cool and slice.
Cream sugar and shortening together. Add egg. Beat well. Sift flour, ginger, cinnamon and salt together. Add molasses to creamed mixture. Alternately add coffee and soda mixture with dry ingredients. Raisins or nutmeats may be added, if desired.
Cut lettuce in wedges and arrange other vegetables around the lettuce so that each person may have a complete serving and help himself to the salad dressing.
Melt margarine in 9 x 13-inch pan; stir in flour and nuts until mixed. Press evenly in pan. Bake at 350° for 10 minutes; cool. Combine cream cheese, powdered sugar and 1/2 of Cool Whip. Spread over crust. Combine 2 packages instant pudding with 3 cups milk; pour over cheese mixture. Let set. Cover with remaining Cool Whip and sprinkle with nuts. Refrigerate for 2 hours.
Lightly grease a 2-quart casserole dish with Pam. Place 1 layer of potatoes, then sprinkle rice over them, then a layer of raw ground beef. Repeat another layer of the 3 ingredients. Salt and pepper to taste. Cover entire casserole with canned tomatoes (not whole) and bake about 1 1/2 hours at 350°.
Combine milk, avocado and lemonade. Turn into whipped topping. Pour into crust. Chill at least 1 hour.
In soup pot, saute celery and onion. Add potatoes and carrot. Just cover with water and boil until potatoes are tender.
Dump pineapple into ungreased 9 x 13-inch cake pan. Spoon on cherry pie filling; pour dry cake mix over top. Slice margarine into small pieces; arrange on top. Sprinkle on nuts. Bake at 350° for 1 hour.
Mix both boxes of Jell-O with hot water and add 1 1/2 cups of cold water. Add bananas and pineapple. Cover top with miniature marshmallows. Let congeal. Mix sugar, flour, pineapple juice and 1 beaten egg until foamy. Cook until thick and let cool. Pour over top of congealed Jell-O. Whip the whipping cream and combine with cream cheese and pour over other ingredients. Chill and serve.
Scald milk. Add Crisco and sugar. Let cool. Add yeast, eggs and 3 cups of flour. Set aside. Let rise until double.
Mix the first 3 ingredients in a double boiler until thick. Cool. Cream the cream cheese in large mixing bowl. Add cooled mix. Add pineapple. Fold in Cool Whip. Fold in half bag of marshmallows. Chill for about 1/2 an hour and serve. Serves 6 to 8.
Mix together all ingredients in a LARGE bowl by hand. Bake at 350° for 12 to 14 minutes. Let cool on baking sheet for 5 minutes before moving to cooling rack. Yield: 7 to 8 dozen.
Melt butter. Saute mushrooms, parsley, onions and thyme. Add softened bread crumbs to this and enough water to moisten bread. Set this aside.
Cook rice in 2 cups milk until tender, stir occasionally. When rice is tender add margarine, beaten eggs and sugar; mix well. Add vanilla, salt and 2 more cups of milk. Mix well. Pour in greased 1 1/2-quart baking dish. Sprinkle with nutmeg. Bake in a 350° oven for 50 minutes.
Mix Crisco and cornstarch together; add food coloring for desired color. Use tissue, soap and water to clean off makeup. Will keep for about a month in closed jar.
Let cheese soften to room temperature. Combine all ingredients. Shape into ball and roll in chopped nuts. Serve with crackers.
Mix crumbs with 1 cup of the confectioners sugar, pecans and cocoa. Stir in rum and corn syrup. Shape into 1-inch balls. Roll in remaining sugar. Store in tightly covered container. Makes about 4 1/2 dozen.
Cream together butter, fruit powder and vanilla. Beat in eggs. Add dry ingredients and mix well. Chill dough overnight. Roll into balls and bake on an ungreased cookie sheet at 350° for 10 to 12 minutes. The balls puff slightly and become very light and airy when they bake.
Trim mushroom stems flush with caps; save scraps for other uses. Melt butter in a frying pan over medium heat; add onion and mushrooms. Cook until most of the juices have evaporated. Add basil, oregano, thyme, garlic salt, hot pepper seasoning, lime juice and sherry. (If made ahead, cover and chill as long as 2 days.) Just before serving, cook over medium-high heat, stirring, until mushrooms are hot. Keep warm over canned heat or alcohol burner. Makes 9 to 10 dozen appetizers.
Combine all ingredients together, adding corn bread mix last. Pour into a greased glass baking dish. Bake at 400° for 20 to 30 minutes.
In bowl, combine chocolate, pecans, eggs, vanilla, flour and butter. Pour into pie shell. Bake at 325° for 1 hour.
Mix all ingredients well and bake in loaf pan for 45 minutes at 300°. Yields 18 slices. Each serving equals: 1 fat; 1 bread and 1/2 fruit.
Beat eggs. Bone chicken breasts that have already been cooked. Dip in eggs and roll in bread crumbs. Brown in oil. Arrange in baking dish. Sprinkle with Mozzarella cheese and 2 tablespoons grated Parmesan cheese. Pour sauce over chicken. Sprinkle with 2 tablespoons of Parmesan cheese. Bake, uncovered, at 350° for 30 minutes.
Saute onion in oil. Add chopped vegetables, water, herbs and seaweed (cut into small pieces) and cook until tender. Stir in lentils and miso. Enjoy!
Cut frankfurters lengthwise, almost through, but not quite, and spread cut sides with mustard. Slice cheese and pickles into long strips and lay a strip of each in the franks. Wrap a slice of bacon around in a spiral fashion, fastening the ends with toothpicks.
Mix well the corn, biscuit mix, egg, salad oil and milk. Spread half of mixture in greased 8 x 8 x 2-inch pan or baking dish. Cover with green chile peppers (drained) and cheese (sliced). Spread remaining batter over top.
In large saucepan, lightly brown pork in oil, stirring frequently. Stir in soy sauce, pepper and ginger. Cook 5 minutes. Add chicken broth; simmer 15 minutes. Add cabbage and cook until tender, about 5 minutes. Garnish each serving with noodles.
Cream the butter, egg and sugar together. Add milk and flour. Mix all together. Makes a thick mixture. Leave in refrigerator overnight, then roll out dough and cut out cookie shapes. Sprinkle with nonpareils and bake in oven at 300°. Watch carefully; do not burn.
Place ingredients in bread pan in order listed. Use dough setting; press start. When setting is complete, remove dough from bread pan. Place on lightly floured surface. Divide dough into 24 pieces. Shape into balls. Place on greased baking sheet(s) about 1/2-inch apart. Let stand, covered, in a warm draft-free place 30 minutes or until doubled in size. Bake in preheated oven at 350° for 20 to 30 minutes or until golden brown. Makes 24 rolls.
Mix all together. Drop by teaspoon onto cookie sheet. You may add to cake mix such things as raisins, nuts, coconut, chocolate chips, etc. Bake in 350° oven for approximately 12 to 15 minutes.
Cook bacon until crisp. Crumble and save back just a little for garnish. In medium bowl, mix soup mix, sour cream, crumbled bacon, horseradish and mustard; mix all together thoroughly. Cover; chill 2 hours. Serve with chips or crackers. Makes 2 cups.
Bring the brown sugar and melted butter to a boil. Add the milk and boil. Take off and add the confectioners sugar and vanilla. Stir. Spread on cake while icing is hot. If it gets hard, put in a small amount of warm water.
Save half of mix and set aside. Rub 1/2 on meat. Refrigerate 3 days. Remove and rub on other half of saved mixture. Dry at room temperature for approximately 3 days.
Mix well flour, butter or margarine, pecans, sugar and salt and pat in bottom of 9 x 13-inch dish. Bake 15 minutes at 350°. Cool. Mix well cream cheese, confectioners sugar and Cool Whip and spread over crust. Blend pudding and milk. Spread on mix. Cover with Cool Whip. Refrigerate. Serves 16.
In a microwave-safe bowl, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to work. Shape into 1-inch balls and place on waxed paper. Freeze about 30 minutes or chill in refrigerator 2 to 3 hours. Melt chocolate coating in microwave in a flat pan. Dip balls and place on waxed paper to harden. Yield: 5 dozen.
Mix well with fork. Form in ball and roll out on pastry sheet. Use cookie cutter or glass and cut. Spread thin layer of preserves on dough. Fold in half and press with fork. Bake on ungreased cookie sheet at 350° until golden brown.
Saute bacon in saucepan until almost crisp. Add the onion; continue cooking until the bacon is done and the onion is a nice tender, golden brown. Add the flour; blend well. Stir in the mustard, sugar, salt and pepper. Last, add the string beans. Simmer for a few minutes to heat through, stirring until smooth. Serves 4.
Whip the eggs; add the flour, salt and half of the milk and whip until thick and even. Whip the remaining milk together with the melted cooled butter and add to mixture. Heat the pan and butter it. Pour a little dough into the pan and bake thin crisp pancakes. Sandwich with a layer of jam and thinly sliced bananas between each layer of pancake. Serve the pancake tart warm with slightly whipped cream or soft vanilla ice cream.
Slice tomatoes, onion, green onions, red bell pepper, green bell pepper and cucumbers. Mix with cooked spiral noodles. Pour dressing over salad.
Break cake into bite size pieces and put 1/2 into bottom of glass dish. Dissolve jello in one cup of hot water. Let congeal slightly. Add sweetened strawberries (sweetened with 1 cup sugar) to jello and spread over cake. Put another layer of cake in dish. Prepare instant pudding mix using 2 cups of cold milk and spread over cake. Cover pudding layer with Cool Whip. Chill and serve.
Combine Grape-Nuts and milk in saucepan. Bring to a slight boil. Beat eggs, sugar and vanilla in Corning dish until smooth. Mix with warm Grape-Nuts and milk. Bake in pan of hot water for 1 hour at 350° until a silver knife inserted comes out clean.
Slice beef real thin. Mix all ingredients together with hands. Add enough to meet your taste. There is no certain amount of one thing. Let beef set in liquid overnight. Lay flat on cookie sheet; let dry in a warm oven overnight or if it is cold weather, hang beef in front of a wood burning stove for 1 or 2 days. You will love it. You can use deer if you like, too.
Mix first 5 ingredients and half of cheese in large pot and heat through until bubbly. Pour into 9 x 13-inch pan. Top with remaining cheese. Cover with foil to prevent burning. Bake at 350° for 40 minutes.
Mix persimmon	pulp, sugar, flour and eggs. Add milk and vanilla; mix well and pour into greased pudding pan. Bake at 400° for 30 minutes.
Cream the margarine, shortening and sugar until light and fluffy. Add eggs. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in flavorings. Pour into a prepared 10-inch tube pan. Bake at 325° for 1 1/2 hours, or until done. Add a glaze.
Mix together and put in a greased loaf pan. Bake at 325° for 35 or 40 minutes or until done.
Cook celery, pepper, mushrooms, onion and garlic in butter and oil in large skillet. Stir in tomatoes and juice, thyme, salt, red pepper flakes and okra. Heat to boiling. Reduce heat and boil 5 minutes or until okra is tender. Stir in shrimp and cook additional 5 minutes or until shrimp just turns pink. Serve over hot rice. Makes 4 servings.
Brown pork chops in skillet. Add cream of mushroom soup and water. Cover and simmer until done.
Combine ingredients in order given while cold. Cook, stirring constantly, until thick. Place in baked pie shell and use the egg whites for meringue, with 8 tablespoons sugar.
Bake at 350° for 1 hour to 1 hour and 15 minutes. Pour ketchup down middle of loaf and add Worcestershire sauce. Spread over top and sides.
Combine all ingredients and serve as spread on cucumber slice, carrot rounds, crackers or toast. Makes 2 cups.