HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cocoa, flour and sugar together. Add margarine, eggs and vanilla. Mix well. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes. Serve warm. Can top with whipped cream or ice cream.
Heat together cooked rice, the soups (do not add water) and corn. Add butter, onion and pepper. Pour into casserole dish. Top with slices of sandwich cheese. Bake in preheated oven at 350 degrees for 30 minutes or until cheese is browned.
Combine all filling ingredients, mixing well. Pour into pastry shell. Bake at 300° for 30 to 40 minutes.
Mix together eggs, oil and orange juice. Add 2 cups of sugar, flour, baking powder, salt and vanilla. Beat until smooth. Grease and flour tube pan. Pour half of the dough mixture into the pan. Mix together the apples, 1/2 cup sugar* and cinnamon. Put half the apple mixture on the dough. Cover with the remaining dough mixture and follow with the remaining apple mixture. Bake at 325° for 1 1/2 hours.
Cook spinach and drain well. Add butter and cream cheese to spinach. Stir and blend together. Put in bowl and top with buttered crumbs. Bake 30 minutes at 300°.
Beat eggs; stir in milk and oil. Add flour only until moist. Add berries. Bake at 400° for 20 to 25 minutes. Fill cups 2/3 full.
Beat eggs; add sugar and shortening and add dry ingredients and milk alternately. Beat with an electric beater. Add pecans. Bake in a greased tube pan at 350° for one hour.
Sprinkle lemon juice over apples to prevent discoloring. Toss with yogurt and refrigerate.
Cut olives in small pieces to measure 1/2 cup. Mix cream cheese with mayonnaise or sour cream. Add onion, chives or parsley and olives. Season with salt. Fill celery stalks; cut into pieces about 2 inches in length. Chill and serve.
Sift flour and salt together. Cut in shortening, 1/2 at a time. Sprinkle over this mixture 5 tablespoons of water. Mix with fork. Round into a ball and let stand a few minutes. Roll out 1/8-inch thick. Cut into 7 squares.
Preheat oven to 375°. Spray a 9 x 13-inch baking dish with low-fat cooking oil. Place hash browns in bottom of baking dish. Mix sour cream, milk, soup and margarine together and pour over hash browns. Grate cheese on top. Top it all with crushed potato chips. Bake 1 hour covered with foil and 15 to 20 minutes, uncovered.
Use Pastry Blender to cut dry ingredients into shortening, and add milk. Knead and roll out on floured board. Cut about an inch high-width as desired. Bake at 450 degrees for about 10 - 12 minutes.
Mix all ingredients, except crackers, well. Put into a casserole dish and top with crushed Ritz crackers or Cheez-Its. Bake in 350° oven for 30 minutes, uncovered.
Wash, hull and crush strawberries. Whip the cream until thickened. Gradually add sugar, beating constantly. Add salt and beat until cream is stiff. Fold in strawberries and almonds. Turn into 2-quart mold. Freeze until firm. Unmold onto serving plate. Garnish with whole strawberries and mint sprigs, if desired. Serves 6 to 8.
Makes a little over a quart when mixed together. Seal in container for later use. Add as much as desired to taste and stir in boiling water.
Cover rhubarb with sugar and let set 2 hours or until sugar dissolves. Boil 5 minutes. Remove from heat, stir in Jell-O. Pour into jars, let cool and freeze. Keep in refrigerator after opening.
Dissolve jello in 2 cups boiling water. Add frozen strawberries and stir until thawed. Add bananas. Pour half of jello mixture in 11 x 13-inch glass baking dish. Chill until firm. Spoon sour cream over chilled mixture. Top with remaining gelatin. May be garnished with fresh strawberries if desired. Refrigerate until served.
Put gelatin in a medium bowl. Pour in water and stir constantly until gelatin has dissolved. Stir in orange juice. Cover and refrigerate until almost jellied, about 30 minutes. In a small bowl, combine remaining ingredients except vegetable oil spray, stirring well. Fold into gelatin mixture. Spray a 1-quart mold with vegetable oil spray. Pour mixture into mold. Cover and refrigerate until firm, about 1 hour.
Mix all ingredients together. Shape firmly into a loaf. Bake in shallow pan at 350° for about 1 1/2 hours.
Mix together all ingredients except brown sugar. Form into balls. Roll in brown sugar. Press with walnuts or pecans and candied cherries. Bake at 375° for 5 to 10 minutes.
Brown beef along with mushrooms and drain grease. Add seasoning mix, water as directed on package and tomato paste. Mix well. Set aside.
Cream butter and sugar until light and fluffy. Add eggs; beat until lemon color. Add shortening. Combine flour and baking powder. Add cream mixture. Alternate with milk and stir in flavors. Spoon mixture into pan. Bake at 325° for 1 1/2 hours, or until cake tests done.
Cut margarine into flour and cake mix with a fork. Add chopped pecans and coconut. Mix well. Pat 3/4 of mixture into 9 x 13-inch pan and press firmly. Spread apricot preserves over crust. Crumble remainder of mix on top and bake at 350° for 45 minutes to 1 hour or until golden brown. May use different types of preserves, if desired.
Brown meat and drain. Add onions and cook until tender. Stir in other ingredients and simmer, stirring occasionally 30 minutes.
Moisten oats with apple juice. Pat onto the bottom and sides of a 9-inch pie pan that has been sprayed with Pam. Bake for 15 minutes at 350°.
In large bowl, toss together spaghetti, egg substitute, margarine, Parmesan cheese and parsley flakes; set aside.
Melt chocolate in milk. Set aside to cool. Cream sugar and shortening. Add egg. Add chocolate and milk mixture. Mix well. Add dry ingredients, sifted together, and vanilla. Bake in greased square cake pan at 375° for 30 minutes. Batter is very thin. If lumpy, put through sieve. Delicious, moist and inexpensive.
In blender in 2 batches, place milk, frozen orange juice and frozen vanilla yogurt. Process until smooth and frothy. Pour into 3-quart pitcher. Stir in cold water.
In a double boiler, melt the Hershey bars, marshmallows and milk. Allow to cool. Whip 1 cup of whipping cream and blend with the chocolate mixture. Put into a regular crust or graham cracker crust.
Beat sugar and eggs, then unsalted butter. Add sour cream, water and vanilla; beat. Add (sift twice) flour, baking soda and double-acting baking soda. Add cocoa. Beat, just until flour is absorbed. Fold in chocolate chips. Pour into buttered Bundt pan. Bake at 350° for 1 hour. When cool, sift powdered sugar on top.
Mix all ingredients together. Let boil until it will form a ball in water. Beat the whites of three eggs, then mix with syrup and beat with mixer until real stiff.
In large bowl, sift together sugar and flour. In saucepan, bring margarine, cocoa and water to a boil. Pour over flour-sugar mixture. Add buttermilk, vanilla, soda, eggs and cinnamon. Mix and pour into a 9 x 13-inch greased pan. Bake for 25 to 30 minutes at 400°. Make icing 5 minutes before cake is done.
Combine graham crackers, saltine crackers and margarine. Spread 2/3 mixture in 9 x 13-inch greased pan. Mix pudding and milk. Blend ice cream into pudding and pour over crumbs. Refrigerate until firm. Spread Cool Whip on firm cake. Crush Butterfingers and combine with remaining crackers and sprinkle on top. Refrigerate.
Preheat oven to 350°. In mixing bowl, mix corn, brown sugar and sugar. Beat eggs, one at a time. Add oil and beat well. Stir in raisins and nuts. Sift dry ingredients together. Add all liquids at once and stir until well blended. Pour into 9-inch pans or 9 x 15-inch dish. Bake 35 to 40 minutes or until tests done. If desired, frost with caramel frosting.
Cut the first 3 ingredients up like pie dough. Reserve 1 cup for topping. Add the remaining ingredients. Blend well. Pour into an 8 x 12 greased and floured pan. Sprinkle the top of cake with the crumb topping. Crush 6 Heath bars and sprinkle over the top of the crumb topping. Bake 40 minutes at 350°.
Mix ingredients. Put into dish that can go into oven. Bake at 375° for 20 minutes. Serve hot.
Place cucumber and onion on paper towels and squeeze out moisture. Beat cream cheese until smooth and stir in vegetables, salad dressing and salt. Add lemon juice. Serve spread with fresh vegetables or crackers. Makes 2 cups.
Bring sugar, white syrup and vanilla to boil. Remove from heat; add peanut butter until smooth, then add corn flakes. Spread into 9 x 13-inch pan. Cut into squares when cool.
Place cubed bread in baking dish. Brown meat in skillet and drain. Spoon meat over bread. Sprinkle with cheese. Beat eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake at 350° for 35 to 40 minutes.
Squeeze the lemons. Make a marinade of lemon juice, water, sugar and seasonings. Simmer the marinade (it must not boil). Let it cool. Drain the herring fillets well. Cut them into pieces and chop the onion and leek. Put the herring and the chopped onion, leek and dill into a glass jar in layers.
Crush graham crackers. Mix in and blend 1 1/2 sticks butter. Pack in a 13 x 9-inch pan. Mix powdered sugar, eggs and 1 stick butter. Blend 5 minutes. Pour over graham crackers. Slice bananas; press in sugar mixture. Add drained pineapple, then Cool Whip, then chopped nuts and cherries. Refrigerate overnight.
Melt butter and add remaining ingredients. Heat thoroughly, stirring occasionally. Brown hash. Add onion to your taste.
Preheat oven to 325°. Grease 9 x 5 x 3-inch pan. Sift flour, baking powder, baking soda and salt together. Beat egg, shortening and honey in bowl. Stir in flour mixture alternately with milk and buttermilk just until dry ingredients are moistened. Stir in raisins and pecans. Spoon into pan. Bake in preheated oven for 1 hour and 10 minutes or until it tests done. If browning too fast, cover with foil. Remove bread from pan to rack and slice when thoroughly cool. May be frozen.
Mix ingredients together by hand, roll into bite size balls. Freeze until needed. Bake at 400° for 15 minutes or until brown. Yields 100.
Blend first 4 ingredients in saucepan. Bring to boil, stirring constantly. Boil for 3 minutes (exactly). Remove from heat and stir in peanut butter, salt and oats. Stir in vanilla. Drop on wax paper to cool.
Place spaghetti in bottom of a 9-inch pie pan. Pour melted butter over top. Put in 350° oven for 10 minutes. When you make standard recipe cream medium sauce, substitute coleslaw seasoning for salt. Add cooked vegetables to sauce and optional meat. Stir together and pour into pie shell. Heat at 350° an additional 15 minutes or so. May top with grated cheese if you wish.
Mix ground beef, eggs and soup mix. Form meat balls and place in a 13 x 9 x 2-inch baking dish.
Mix in order given. Drop by teaspoon on ungreased cookie sheet. Flatten a little and bake at 350° for 9 minutes.
In Dutch oven, place margarine or oil and onion. Cook 5 minutes. Add celery, salt and hot water. Cook 5 minutes in the oil. Add bean sprouts and cooked meat. Cook 5 minutes. Combine cold water, cornstarch, soy sauce and sugar and add the first mixture. Cook 1 minute. Serve on hot cooked rice.
Saute onions and garlic in olive oil until onions are translucent, not brown. Add pretty, green broccoli. Add Green Giant corn niblets. Add fresh spinach fettucini that has been cooked. Stir until ingredients are blended and warm. Add 1/2 cup white cooking wine. Stir and cook 2 or 3 minutes. Do not cook too long or vegetables will be mushy. Place on warm platter. Add bacon bits and serve.
Brown meat lightly in hot oil and salt to taste. Add onions; cook until clear. Add tomatoes and water to cover. Add garlic and chilies. (Two diced potatoes may be added if heartier dish is desired.) Simmer 45 minutes to 1 hour.
Beat shortening and sugars until creamy. Add eggs and peanut butter, beat well. Sift together flour, soda and salt. Add to creamed mixture, mix well. Stir in oatmeal. Shape into 1-inch balls, place onto ungreased cookie sheet and press crisscross with a fork. Bake in preheated 350° oven for 8 to 10 minutes. Makes 6 dozen.
Mix muffin mix according to directions. Add other ingredients. Pour mixture into greased pan or muffin pan and bake in oven preheated to 375° for 25 minutes or until done. Test with toothpick by sticking it in center of bread. Serves approximately 8.
Mix first 5 ingredients together and cook on top of stove 1 minute. Mix and add the following 3 ingredients. Press into 9 x 9-inch pan. Mix and add the next 4 ingredients. Spread on top of first mixture. Melt semi-sweet chocolate with butter.
Combine the dry ingredients in a large bowl. Combine the liquid ingredients in another bowl. Add the liquid ingredients to the dry ingredients. Add the corn. Stir just until blended. Spoon batter into paper lined muffin cups. Bake at 400° for 20 minutes. Yields 12 muffins.
Mix ingredients in order given. Pour into a greased and floured loaf pan. Bake at 325 degrees for 50-60 minutes.
Mix together first three ingredients until crumbly. Pat half of mixture onto a greased jelly roll pan. Spread filling over crust. Sprinkle the rest of the mixture over top of filling. Bake for 45 minutes on 350 degrees.
Cut ham into squares, about 3/4-inch. Set aside. Heat butter in heavy lidded casserole. Add onion and saute for 2 minutes until tender. Stir in the rice. Mix until rice is evenly coated with butter. Add the frozen peas and ham, then add the broth. Bring to boiling. Stir once. Cover and turn heat down to low. Cook for 20 minutes. Rice should absorb all the liquid in this time. Fold in the Parmesan cheese. Add butter, if desired taste. Add salt and pepper.
Mix all ingredients (all soups undiluted) in a casserole; sprinkle top with dry cereal (any kind will do, but corn flakes are best). Bake, covered, for 30 minutes at 375°, then uncover for 15 minutes more.
Place fish fillets on a microwavable dish. Top with pats of margarine and onion. Microwave 2 minutes on High. Turn fish over and microwave 3 minutes on High. Ready to serve.
In blender container, blend apricot nectar, lemonade and ice cream until smooth. Add berries and ice cubes; blend again.
Mix together both the brans and the boiling water; let stand. Mix together the eggs, butter, sugar and buttermilk. Add to the bran mixture. Sift the flour, baking soda and salt. Fold the dry ingredients into the bran mixture and stir until combined. Fill muffin pans 3/4 full and bake for 20 minutes at 350°.
In a medium bowl, blend soup mix, sour cream, mayonnaise and lemon juice. Stir in thawed and squeezed dry spinach and water chestnuts. Chill. Serve with Ritz crackers. Makes about 3 cups.
In a saucepan, combine sugar, milk, butter and salt. Cook 10 minutes after coming to a boil. In a bowl, mix chocolate, bits and marshmallow cream. Pour the hot mixture over the bowl mixture and beat until all the chocolate is melted and well blended. Add nuts last and pour into a buttered pan.
Mix all ingredients well and bake in greased and floured pan at 300° for 30 minutes.
Lightly oil two baking sheets. In a heavy bottomed saucepan over medium heat, cook the first six ingredients until the sugars dissolve and the butter melts. Bring to a boil and cook, stirring frequently, for about 1 hour, until the caramel reaches 238°F (soft ball stage) on a candy thermometer.
Vary amounts of each vegetable to suit your own taste. Put all in a soup pot. Season with herbs to taste. Simmer until vegetables are just slightly crisp, not soft. This is very low in fat and calories so you can eat all you want.
Mix these thoroughly. Add tears of joy and sorrow and sympathy for others. Fold in 4 cup prayers, a faith to lighten other ingredients and raise the texture to great heights of Christian living.
Mix all ingredients together. Spray loaf pan with Pam. Pack ingredients in pan. Bake for 45 minutes at 350°.
Brown turkey with onions and garlic. Combine with remaining ingredients. Pour into greased (or spray with Pam) 9 x 13-inch pan. Bake 45 minutes at 350°.
Cream sugar and butter together until fluffy. Add eggs and beat until light. Sift together all dry ingredients, then add them alternately with the milk to the creamed mixture, beating well after each addition, then mix in the vanilla. Pour into greased layer pans or a 9 x 13-inch cake pan. Bake at 350° for 35 to 40 minutes.
In 2 1/2-quart mixing bowl, combine butter, syrup and sugar. Microwave at High 9 to 15 minutes, or until brittle threads form when small amount is dropped in cold water, stirring every 3 minutes.
Saute onion and peppers in 2 tablespoons of margarine. Add black beans, tomatoes, water and spices. Simmer 1 hour. Add carrots and mushrooms and any other vegies you like and continue simmering until vegies are tender.
About 45 minutes before using, cut off roots and discard tough leaves from leeks. Cut each leek lengthwise in half. Rinse with running cold water to remove sand. Cut white part of leeks and enough green tips crosswise into 1/4-inch slices (2 cups). Heat leeks, potatoes and carrots in broth. Bring to a boil. Reduce heat and cook 25 minutes. Add milk. Serve.
Mix stuffing mix including flavor package with 1 stick of butter. Spread 3/4 of mixture on bottom of pan. Layer in the following order: chicken and mushrooms. Combine sour cream, chicken soup and 1 cup broth. Pour over layers. Sprinkle rest of stuffing mixture on top. Pour remaining chicken broth (1/2 cup) on top. Bake at 350° for 45 minutes.
Dissolve jello in boiling water and add strawberries. Stir until berries are thawed. Add applesauce and chill until firm. Serve on lettuce with sour cream, if desired. Serves 8.
Mix cake mix as directed on package. Fold into batter 1/3 cup evaporated milk, melted margarine and chopped nuts. Pour 1/2 of batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. While baking first half, melt the caramels and 1/3 cup evaporated milk in top of double boiler. Pour this mixture over baked first half. Sprinkle chips over caramel mixture. Cover with remaining cake batter. Bake 20 to 25 minutes or longer, if needed. Cool. Top with Cool Whip or ice cream.
Place shredded cabbage in large mixing bowl and spread chopped peppers and onion over top; add salt, pepper and Accent. Do not stir. Mix oil, sugar and vinegar in saucepan and bring to full boil; pour over cabbage mixture and let stand at room temperature for one hour. Mix well and refrigerate; keeps indefinitely.
Combine flour, butter and nuts in a 9 x 13-inch pan. Bake at 375° for 20 minutes. Let cool. Beat cream cheese and sugar together with 10 ounces Cool Whip (mixture will thicken). Mix milk and pudding; beat for 2 minutes.
Cream margarine and sugar. Add egg. Mix well and add milk. Add soda and baking powder to flour and mix well. Add to creamed mixture along with dates, nuts and candied cherries. Chill. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes or until golden brown.
Saute onion, celery, green pepper and mushrooms in butter in large skillet until tender about 5 minutes. Blend in flour and salt. Stir in water. Add 57 sauce. Cook and stir until mixture comes to a boil. Add ham, chicken and shrimp. Also add tomatoes. Cover and simmer 5 minutes.
Mix first 4 ingredients together. Layer bottom of 9 x 13 x 2-inch pan with vanilla wafers and sliced bananas. Pour half of pudding mixture on top and repeat layers.
Sift dry ingredients in pan to be used. Make three holes in dry mixture. In first hole, put vinegar. In second, put oleo. In third, put vanilla. Pour water over mixture. Stir with fork until well mixed. Bake at 350° for 30 to 35 minutes.
Barely cover the potatoes, onion and celery with water and boil about 20 minutes. Skim off most water, but don't drain. Add half and half and butter. Simmer 5 minutes. Cover and let set.
Combine all ingredients. Pour into pie shells. Bake at 250° until done. Makes 2 pies.
Mix all ingredients and refrigerate at least overnight. Form into 2 balls. May roll in almonds or pecans if desired. Serve with crackers of choice.
Melt margarine; add flour and nuts. Spread and pat down in bottom of a 9 x 13-inch pan. Bake at 375° for 15 minutes (until slightly brown). Cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip together. Spread carefully on cooled crust. Mix pudding and milk; blend for 2 minutes, until smooth. Spread over cheese mixture. Top with 8 to 9 ounces Cool Whip. Sprinkle with finely chopped nuts.
Make sure candy bars are frozen. Crush candy bars. Mix together chocolate milk, condensed milk and Cool Whip. Add crushed candy bars; mix well. Place in ice cream churn and freeze.
Cream together all ingredients except flour. Gradually add flour, mixing well. Drop by spoon onto a lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes or until browned.
Sift self-rising flour into a wooden bread tray. Fill to almost full (about 5 cups). Make a doodle-hole in the middle of the flour. Add 1 tablespoon of sugar and 2 packages dry yeast. Add shortening. Heat milk to lukewarm. Work it in by hand. After working dough well, place it in a warm place until double in size (about 1 hour). Punch down. Make rolls out to desired size. Let these set 1 hour. Bake at 450° until golden brown, 10 to 15 minutes. Butter while hot.
Boil squash until tender. Mix first 5 ingredients. Melt butter and mix with stuffing. Line casserole dish with stuffing. Reserve 1/3 for top. Pour casserole mix into dish and top with remainder of stuffing. Bake at 325° for 25 to 30 minutes.
Cream shortening, sugar, mashed potatoes, cocoa and flour, alternately with the milk. Add raisins, nutmeats and spices. Bake in layer pans or in a loaf pan. Frost with vanilla frosting.
Place crescent rolls flat on an ungreased cookie sheet to form the dough. Bake as directed. Cool.
In a large saucepan saute garlic, onion and mushrooms in the butter over low heat or until onions are soft. Slowly stir in half and half and chicken broth, cook. Continue stirring until slightly thick and smooth. Simmer 2 minutes. Gradually add grated cheese, stir until melted. Add ham, Worcestershire, broccoli, carrots, corn and pepper. Heat chowder over moderately low heat. Do not boil. Serve immediately.
Mix all ingredients well and put in large microwave-safe dish with a lid. Cook on High for 10 to 12 minutes or until firm. Makes 10 servings.
Mix the three ingredients together. Store in a covered container and keep refrigerated. Serve with Fritos - scoop variety. This is just simple but most delightful to snack on with family or friends. Yield: 2 1/2 cups.
Beat egg whites stiff. Add sugar a little at a time. Add pecans and baking powder. Crumble crackers fine and add to mixture. Pour into a buttered pie plate. Bake at 350° for 25 to 30	minutes. Cool. Top with Dream Whip (according to directions on box).	Add chocolate.
Combine sweetened condensed milk and lemonade concentrate; fold in whipped topping. Pour mixture into crust. Cover and freeze for 8 hours or overnight. Cut pie into slices; place on individual serving plates. Garnish with lemon slices, if desired. Serves 10.
In a saucepan, combine 1 cup of sugar, oleo, vanilla and fruit juice. Boil for 1 minute; set aside. Open biscuits and cut each into quarters. Combine 1/2 cup of sugar and cinnamon into a shaker bag. Place quartered biscuits, a few at a time, in shaker bag to coat with sugar mixture. Remove and layer into a well-greased Bundt pan. Pour about 1/3 of the boiled mixture over biscuits. Repeat with another layer of sugar coated biscuit pieces and pour liquid mixture on top. Keep repeating until all ingredients are used up and Bundt pan is full to top edge. Bake in a 350° oven for 35 minutes. Turn bread out of pan as soon as it comes out of the oven. Cool. Use fingers to pull apart and enjoy.
In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinate for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp. Stir in salsa. Divide mixture among tortillas and top with cheese. Roll up and serve. Serve with sour cream. Yield: 6 servings.
Dissolve gelatine (as much as possible) in water. In well ventilated area, put anti-freeze in top of double boiler and stir in dissolved gelatine. Cook for 30 to 45 minutes, stirring until gelatine is dissolved, then heat until well heated and well mixed. Pour into disposable aluminum jelly roll pan and let set for 24 hours at room temperature.