HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first three ingredients. Put in baking dish. Bake at 350° for 20 minutes. Cool 2 hours. Combine cream cheese, powdered sugar and 1 cup of Cool Whip. Spread over baked crust. Combine instant pudding and milk. Mix until thick. Spread over cream cheese mixture. Top with Cool Whip.
Dissolve soda in buttermilk. Mix in dry ingredients. Add eggs and oil. Stir until mixed. Bake at 400° for 18 to 20 minutes. Makes about 4 dozen. Mixture may be refrigerated for about 6 weeks and used when needed.
Mix thoroughly in order. Bake at 350° for 1 hour. Glaze while warm.
Mix all ingredients, except 1/2 cup Cheddar cheese, together. Use 1/2 cup Cheddar cheese for topping. Bake in casserole dish at 350° for 30 to 40 minutes.
Brown ground beef, salt and pepper to taste. When browned, drain and add Ragu. Heat well and simmer. Cook macaroni and drain. Use 2 qt. casserole dish. Begin with layer of ground beef mixture on bottom of dish. Next layer with macaroni, then 1/2 of remaining meat mixture. Use 1/2 of sour cream on ground beef and spread out. Place 1/2 of mozzarella cheese on casserole. Layer again the same way. Bake at 350 degrees until bubbly hot and cheese is melted.
Beat egg yolks slightly. Add sugar and flour. Mix well. Add milk. Cook in iron skillet until thick. Add coconut, oleo and flavoring. Put in baked pie shell. Top with meringue and sprinkle with coconut. Brown.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending thoroughly. Spoon into crust. Chill until set, about 4 hours. Top with 1 can cherry pie filling.
In skillet, saute mushrooms and raw rice in oleo for about 5 minutes or until slightly browned. Add onion soup and 1/4 can water. Stir and cover. Simmer for 20 to 25 minutes.
Dissolve cornstarch in small amount of the milk, then mix in the remainder of milk. Add corn, sugar and eggs. Pour into 11 3/4 x 7 1/2-inch greased baking dish and spoon melted butter on top. Bake at 350° for 1 hour until brown on top.
In a large bowl, beat together sugar and eggs. Add dry ingredients and mix. Add oil and vanilla; mix. Fold in walnuts (pecans) and apples. Bake in a 9 x 13-inch pan for 40 minutes at 350°.
Saute onion in butter; add beef and brown well. Stir in tomatoes and seasonings. Pour into a 2-quart casserole dish. Combine potatoes, egg yolk and melted butter. Beat until fluffy. Spread over meat mixture in casserole. Bake at 400° for 30 minutes or until brown.
Cut meat on bias into 1/3-inch thick strips. Pound meat on both sides. Using knife, stretch meat strips into oblong shapes. Coat with flour, salt and pepper. Fry in hot butter on both sides until golden brown. Saute sliced onions in butter. Place meat in a heavy saucepan and cover with sliced onions. Top the onions with sour cream. Pour beef broth over the ingredients. Simmer, covered, until meat is tender. If desired, add 1 tablespoon of flour to thicken the sauce.
Steam squash, green bell pepper, green chilies and onion until tender (can microwave); drain well. Beat eggs; add to vegetables with mayonnaise, Cheddar cheese, salt and pepper. Mix well. Sprinkle with Parmesan cheese. Pour into greased casserole. Bake at 300° for 1 hour. Serves 8.
Mix ingredients in order given. Spoon by tablespoon onto ungreased cookie sheet. Sprinkle with cinnamon and sugar. Bake at 375° for 7 to 8 minutes.
Mix together sweetened milk, coconut and flavorings. Drop by tablespoon onto a well-greased cookie sheet. Bake in moderate oven (350°) for about 10 minutes.
Beat together eggs, sugar and oil. Add dry ingredients and mix well. Pour into a greased and floured loaf pan (9 x 5 x 3-inch) and put in a cold oven. Turn oven to 300° and bake 1 1/2 to 2 hours or until firm in the middle. Let cool completely. Makes a 3 pound loaf.
Crush cookies and set aside. Prepare pudding according to package directions. Blend in cream cheese. Add Cool Whip. Mix well. Layer in cake pan, cookies, filling and then cookies again. Make top layer of cookies thick. Place gummy worms on top for a special treat for kids.
Sift dry ingredients. Do not chop nuts; everything is whole. Add remaining ingredients; mix by hand. Fill greased and floured bread pans 3/4 full. Bake at 300° for 1 1/2 hours; test for doneness.
Mix dry ingredients together. Cut in shortening and cocoa. Add eggs and vanilla. Bake 25 to 30 minutes in 350° oven. This makes 3 (8 x 8-inch) pans of brownies.
Mix Bisquick and margarine in a 9 or 10 inch pie plate. Sprinkle with the boiling water. Press together, lining the pie plate. Flute the edges. Bake at 450° for about 10 minutes (until golden brown in color). Set aside to cool.
Combine sugar and flour. Add baking powder. Melt margarine in milk and add to ingredients. Beat eggs until light and add vanilla and coconut. Bake at 350° for 50 minutes or until done.
Cut cauliflower into bite size pieces. Add chopped onion, green pepper, grated cheese and bacon bits. Add sugar and enough mayonnaise to coat cauliflower as desired.
Brown sausage; add onion and garlic to saute. Add potatoes and cover with water. Cook on low until potatoes are done.
Cream sugar and eggs. Combine dry ingredients and milk. Add melted butter and bananas; mix thoroughly. Bake in greased loaf pan. Bake at 350° for 1 hour.
Cream shortening. Add sugar and egg; beat well. Add sour milk in which soda has been dissolved. Last, add flour, spices, baking powder and salt, mixed together. Raisins or nuts may be added. Bake in a 350° oven for about 30 minutes, until a toothpick comes out clean.
Drain and dry olives. Wrap olives in layer of cream cheese. Place finely chopped pecans in Ziploc bag. Drop olives and cream cheese in pecans and shake until covered. Chill until time to serve. Slice in half and serve.
Combine all ingredients except shoestring potatoes, mixing well. Add shoestring potatoes right before serving.
Add enough water to make 4 gallons. Just before serving add 2 liter lemon lime soda.
Cream butter; add sugar gradually. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift dry ingredients. Add to creamed mixture. Chill thoroughly (3 to 4 hours). Roll out on well-floured surface to 1/4 to 1/8 inch thickness.	Cut in desired shapes. Bake on ungreased cookie sheet at 375° for 6 to 8 minutes. Cool slightly.
Mix all soups together and combine with 6 cans of water. Cook on top of stove for 30 minutes. Add deer meat and cook in a 270° oven for 12 to 15 hours. Remove from oven and place on stove without lid at low temperature to cook gravy to desired thickness.
In large greased pie plate or 13 x 9-inch pan, arrange the zucchini slices. Top with the onions and bread crumbs. Sprinkle garlic over top. Sprinkle with salt and pepper. Lay Swiss cheese slices over	all and sprinkle 1/4 cup Parmesan cheese over all. Put tomato slices on top and put remaining 1/4 cup of Parmesan over tomatoes. Sprinkle with thyme. Bake at 350° for 45 minutes.
Melt the butter, chocolate chips and peanut butter in medium saucepan. Pour this mixture on top of Rice Chex. Put mixture in paper sack or grocery bag. Pour confectioners sugar into bag and shake, shake, shake!
Preheat oven to 350°. Grease 24 muffin pan cups (2 1/2 to 3-inch) or line muffin pan with paper baking cups. Set aside.
Mix all ingredients. Bring to a boil. Simmer for 10 minutes. Serves about 20 people.
Use a large pan and mix first 4 ingredients. Put candy thermometer in place. Cook over high heat 5 minutes or to 210°, stirring frequently and scraping bottom. Add butter and 2 1/3 cup of pecan halves. Cook, stirring continuously, and scraping bottom and sides of pan, until a little mixture dropped in cold water forms a very soft ball (about 5 minutes). Remove from heat. Stand by while mixture cools slightly; just a couple of minutes. Then, beat with spoon until thickened and creamy. Immediately drop by tablespoonfuls onto waxed paper or aluminum foil. Dot each piece with a perfect pecan half.
Heat chocolate and half and half in heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Pour into fondue pot or chafing dish to keep warm. Dip fruit or other dippers into chocolate mixture with fondue forks or wooden skewers.
Add all ingredients together. Cook on the grill or broiler until done to your rareness. Add a slice of low-fat cheese until melted. Serve hamburger roll (preferred potato roll) ketchup, mustard, pickles, tomatoes. Warm up beans. Put on plate. Enjoy.
Blend together shortening, sugar, brown sugar, peanut butter, egg, milk and vanilla until creamy. Add flour, soda and salt, mixing by hand. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375° for 8 minutes; remove from oven and place one Hershey's Kiss in the middle of each cookie.
Beat eggs; add sugar, syrup, margarine, flour, flavoring and pecans. Pour into pie shell and bake at 350° until done.
Combine all ingredients except Kisses. Mix on low speed until dough forms. Shape into small balls. Roll into sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven and top with "Kiss" immediately. Press down firmly so cookie cracks around edge. Keep dough in refrigerator in order to roll into balls easily.
Mix together rice, soup and milk and pour into a 9 x 13-inch buttered baking dish. Lay the pork chops on top of rice mixture and sprinkle with dry onion soup mix. Cover with foil and bake at 325° for 1 to 1 1/2 hours.
Drain juice from pineapple and from 1 can of mandarin oranges; add to pudding mix. Add drained fruit, sliced bananas and marshmallows. Sprinkle with coconut and chill.
Combine mixer, strawberries, juices and sugar in a large container and stir to blend. Pour half of the mix into blender. Add 1/2 c. of ice. Blend until frothy. Repeat with remaining mix and ice.
Roll out (without dividing) one package of rolls into a 9 x 13-inch pan. Mix cream cheese, egg yolk, vanilla and 1 cup sugar. Spread over rolls. Cover cream cheese mixture with second package of rolls. Roll out as you did with first layer. Beat egg white lightly and spread over top of rolls. Sprinkle with 1/2 cup sugar (can use 1/4 cup sugar). Bake at 350° for 30 minutes.
Boil cubed potatoes (with skins on) until tender. Cook and drain sausage until it looks like hamburger. Combine butter, grated cheese, cream cheese, pepper, onions, green onions, Parmesan cheese, milk, sausage, salt, pepper and cooked potatoes in large bowl or pan. Place in large casserole dish or baking pan. Bake at 350° for 30 to 40 minutes or until thoroughly heated. Top with remaining cheese and cook for another 5 minutes or until cheese melts.
Mix and spread in a 9 x 13-inch baking dish. Press down with a fork or use hands. Bake at 350° for 20 minutes. Let cool.
Sauce: Brown hamburger in oil. Add onion, garlic, tomato paste (diluted with water), salt, pepper and bay leaves; simmer for 1/2 hour.
Saute broccoli and onion in margarine. Combine remaining ingredients with broccoli and onion. Place in greased casserole dish and bake 30 minutes at 350°.
Mix butter, peanut butter, powdered sugar and vanilla together. Roll into balls and refrigerate until firm. Melt chocolate in double boiler and dip balls in chocolate with a toothpick. Put on wax paper until cool.
Mix ingredients. Shape into 4 loaves and dust in flour. Place into baking dish and bake 45 minutes at 350° or until brown. Remove from oven and make gravy.
Line a baking pan with aluminum foil. Spray with a no-stick spray. Lay in chicken wings. Mix coating ingredients and drizzle over wings. Bake at 400° for 1/2 hour, then turn wings over and bake for 1/2 hour to 40 minutes.
Whip cream into soft peaks. Add sugar and almond extract; beat until stiff. Fold in yogurt. Cover and refrigerate until ready to serve on a tray with fruit.
Beat eggs; add sugar and mix well. Then add vinegar, vanilla and melted oleo. Last, add coconut and mix well. Pour into unbaked pie shell. Bake at 325° for 50 minutes. Touch top of pie with finger to see if it is firm. Good hot or cold.
Dissolve jello with boiling water or juice. Add sherbet and get cold. Then whip or fold in whipped cream. Put in mold and refrigerate. The more whipped cream used, the better. You can also substitute apricot jello and frozen strawberries, using vanilla ice cream and whipped cream.
Simmer bouillon cubes in water. Add other ingredients except cheese. Cook about 35 minutes until vegetables are soft. Then add American Cheese. Cook until cheese is melted.
Brown meat. Add seasoning and tomato sauce. Simmer 20 minutes. Mix together cooked noodles, drained cottage cheese, onions and green pepper. Spray oblong baking dish. Put in noodle mixture. Top with meat sauce. Bake at 325° for 25 minutes covered. Remove cover and add grated cheese and bake until cheese is melted.
Dice the onions the size to suit your eyes. Dice carrot, peppers and celery; cook this mixture in oil with 1 to 1/4 ratio of oil to olive oil (1/4 the amount of olive oil versus vegetable oil). Cook until there is no crunch to the onions. Insert the mushrooms; cook for another 3 1/2 minutes. Mix the mushroom soup with equal amount of water; puree it in the mixer. Pour the jalapeno sauce and soup into the mixture; heat it up, stove-wise. Dice up the pork; cook until it is browned all the way through. Salt and pepper lightly to taste. Make sure the meat is thoroughly cooked. Mix the onion mixture in with the meat; simmer for 15 minutes.
Place potatoes in baking bag. Place meat on top of potatoes. Sprinkle soup mix over all. Seal bag and bake for 1 hour at 375°.
Centers for candy to be dipped in coatings. Flavor fondant with any flavor (mint, pecan, maple, coconut, cherry, peanut butter, etc.). Shape into small balls, refrigerate for a while then dip in melted coating. Let drain and cool.
Separate broccoli and cauliflower into florets. Mix all vegetables. Pour salad dressing, 1 cup at a time, until all vegetables are covered. Refrigerate in an airtight container for 4 to 6 hours or overnight.
Dump all ingredients in a large bowl. Mix well with a spoon. Pour into a 13 x 9 x 2-inch pan. Bake about 50 to 60 minutes or until knife in center comes out clean at 325°. Let cool and sprinkle with powdered sugar.
Mix the first 7 ingredients together. Shape into balls; brown in margarine. Mix remaining ingredients; place meatballs in sauce. Simmer until thoroughly heated.
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Mix dry ingredients. Spread evenly in greased shallow pan. Arrange cherries on top. Bring sauce to boil and pour over cherries. Bake at once for 30 minutes at 350°. Serve hot with whipped cream or sour cream.
Boil sugar and water until it threads. Pour onto stiffly beaten egg whites and beat with cream of tartar until stiff enough to drop from a spoon. Add mint. Use 2 teaspoons together and drop onto buttered marble slab or dish.
Combine cranberries, sugar and water in saucepan. Bring to boil, then simmer for 5 minutes. Stir in mincemeat. Cool. Put in pie shell. Cover with lattice work or strips. Bake at 400° until juices bubble, about 35 to 45 minutes. Delicious at Thanksgiving or Christmas.
Mix everything in a big pot and simmer for 1 to 1 1/2 hours. This fills you up and not out. Serves 8. Has 35 calories, 0 fat, food exchanges equals 1/2 vegetable.
Brown meat; add onions, ketchup and salt; set aside. Stir milk into Bisquick and mix until well blended. Turn onto lightly floured board and knead 6 times. Roll in 9-inch pie plate. Fill with meat mixture. Cover with tomatoes and top with cheese. Bake at 375° for 30 to 35 minutes.
In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioners sugar, beating well. Shape into 1-inch balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.
Combine all ingredients in a flat baking dish (non-aluminum). Cover tightly with foil. Bake at 350° for 1 hour and 10 minutes.
Spread rice in a 9 x 13-inch baking dish and add water. Sprinkle dry onion soup over mixture. Season chicken to taste. Place skin side up on rice mixture. Slightly dilute mushroom and chicken soups with milk. Spread on top of chicken. Cover with foil and bake 2 hours in a 350° oven.
Cream shortening, sugar and eggs well. Add remaining ingredients and bake at 350° for 1 hour. Makes 3 loaves.
Put rice, mushroom soup, milk and mushroom mixture into 8 x 10-inch pan. Season chicken breasts and lay on top. Cover with plastic wrap. Bake in microwave on Full power for 28 minutes, turning halfway through.
Beat egg yolks. Add lemon juice. Stir in condensed milk thoroughly. Pour into cooled pie crust. Refrigerate.
Salt lightly and brown hamburger and onion. Drain. Put meat in cake pan or baking dish. Mix soup with 1/3 can of water and spread on meat. Cover with cheese slices. Top with Tater Tots. Bake at 375° until brown.
Saute onion and garlic in oil. Add green chillies and tomatoes. Simmer until heated. Add cheese and salt. Cook over low heat until cheese melts. Pour into chafing dish to keep hot. Serve with nacho chips.
Cream together until smooth the cream cheese, mayonnaise and grated onion. Cut bread with biscuit cutter or use square rye bread. Spread mixture on bread. Peel and slice cucumbers. Place slices on top and serve as soon as possible.
In electric skillet, brown meat; drain. Pour 1/3 cup water, both cans of tomatoes, pepper, onion and shredded cabbage. Simmer 30 minutes.
Pare and slice potatoes. Peel and slice onions. In greased Pyrex bowl, layer potatoes, onions and ham. Sprinkle with flour. Dot with margarine. Sprinkle with salt and pepper. Repeat layers. Add milk to within 1-inch of top of bowl. Bake at 350° for 1 1/2 hours or until potatoes are tender.
Mix ingredients and pour into a greased loaf pan. Bake at 350° for 1 hour. Serves 8.
Line baking dish (9 x 12-inch) with cherry pie filling. Cover with drained, crushed pineapple. Spread dry cake mix over pineapple. Melt margarine and drizzle over cake mix. Sprinkle chopped nuts over all. Bake at 350° for 45 minutes. Can be served warm.
Mix sugar, butter and cinnamon together. Slice apples and line a 9 x 13-inch pan with them (save some apples to put between biscuits). Roll biscuits in sugar mixture and lay on top of apples. Bake at 450° for 25 minutes.
Combine pie filling and dry cake mix. Pour into 10 x 10 x 1-inch jelly roll pan that has been sprayed with Pam. Bake at 350° for 20 minutes. Dust with powdered sugar.
Shred cabbage. Pare and shred carrots. Mix drained pineapple and lemon juice in a large bowl. Combine cabbage, carrots, mayonnaise, garlic salt and pepper. Add pineapple and lemon juice. Add salt and pepper to taste. Cover and chill for several hours. Makes 6 servings.
Mix brown sugar and syrup well. Add melted margarine, vanilla and eggs; mix well. Fill pie shells with syrup mixture to 2/3 full. Put 1 tablespoon chopped pecans on top of each pie. Bake on cookie sheet at 375° for 45 to 50 minutes or until brown and set in middle. Yields 12 to 14 pies or 1 regular size pie.
Cut chicken into bite size pieces. Saute chicken, celery and onion with a small amount of butter until celery and onion are soft. Mix soup and mayo. Spread soup and mayo combination onto chicken, celery and onion in a 13 x 9-inch baking dish. Melt down rest of butter. Let cool. Put 3 eggs in butter and whip. Mix with stuffing. Spread over chicken. Seal in aluminum foil. Bake at 350° for 1 hour and 15 minutes.
Cut beets in slices or cubes. Mix sugar and cornstarch. Add vinegar and water; boil for 5 minutes. Add beets to hot sauce and let stand at least 30 minutes. Just before serving, bring to a boil and add butter.
Drain all juice into blender. Add all ingredients except the pineapple to the blender. Blend until smooth and creamy. Put pineapple into 9-inch pie plate or baking dish to form crust. Pour blended mixture over pineapple and sprinkle with cinnamon. Bake at 325° for 30 to 35 minutes.
Cream sugar and bananas. Add butter, eggs, soda, salt, flour and nuts. Bake in greased and floured loaf pan, 1 to 1 1/2 hours at 300°.
Cook elbow macaroni according to package directions. Brown ground beef. Add tomato sauce, Italian seasoning, garlic salt, parsley flakes and salt and pepper to taste. Set aside.
Cream shortening, brown sugar, egg and molasses. Mix in remaining ingredients. Cover and chill 1 hour. Heat oven to 350°. Shape dough into balls and dip top into granulated sugar. Bake 10 to 12 minutes. Makes 4 dozen.
Combine all ingredients except candies in large saucepan. Heat until serving temperature, add candies and dissolve. Makes 16 one-cup servings.
Saute onion, pepper and mushrooms after frying bacon. Brown meat in butter. Add chili sauce,	catsup and tomatoes. Heat well and then add 1 tablespoon sugar and 1 tablespoon flour. Simmer 3 to 4 hours. Serves 4 to 6.
Put 1/4 cup oil in skillet; brown meat. Add flour and transfer into large pot. Add green chilies, stewed tomatoes (jalapenos or Ro-Tel if you want it hot) and salt, pepper and garlic to taste. Cook over low heat until done. Serve over rice or whatever or nothing at all.
Melt chocolate morsels in a double boiler. Careful! Chocolate burns easily. Stir constantly. When melted, remove from heat. Dip rods almost halfway in chocolate. Roll in bowls of whichever topping is desired.
Gently saute the onions in the butter until they are limp. Line the bottom of the pie shell with the cooked onions. Whip together the eggs, milk, salt and pepper and pour over the onions. Bake 45 to 55 minutes at 350°.
Crush garlic. Be sure all bits of skin have been removed. Crush the almonds in a blender or with a mortar and pestle. (Calorie and cholesterol conscious may use 1 heaping tablespoonful crushed Grape-Nuts.)
Flake salmon and combine other ingredients. Blend well. Chill 1 hour. Shape into patties and dip into extra stuffing mix. Fry in oil until golden brown.
Cut biscuits into quarters. Drop in a plastic bag with sugar and cinnamon. Shake until biscuits are well coated and take up all sugar. Drop into Bundt pan. If using nuts, layer them and the biscuits. Boil margarine, sugar and cinnamon for 1 to 2 minutes. Pour over biscuits and bake 30 to 40 minutes at 350°. Cool 10 minutes and turn onto plate.
Cook beef in skillet and drain off fat. Rack beef to edge of skillet and put onion and green pepper in middle of skillet. Cook for 3 or 4 minutes. Stir meat, onion and pepper together. Add salt and pepper; stir in macaroni. Add tomato sauce, water and Worcestershire sauce; stir. Cover and simmer 25 minutes or until macaroni is cooked to suit your taste. Makes 6 servings.
You will need candy liners (miniature cupcake liners). Purchase at some supermarkets or gourmet or party stores.
Melt margarine in baking pan (9 x 13-inch). Pour in peaches and juice. Mix flour, sugar and milk together. Pour around over peaches. Bake at 350° for 45 minutes or until brown.
Cream butter, shortening and sugar together well. Add slightly beaten egg yolks. Now add flour alternately with buttermilk and vanilla in which soda has been dissolved. Fold in beaten egg whites and add coconut and pecans. Bake in 3 (9-inch) layers in 350° oven for approximately 30 minutes. Test for doneness.
Cream together the butter and honey, then beat in the egg, vanilla and pumpkin. Stir together the dry ingredients and add to creamed mixture.
Boil chicken with salt until tender; debone and chop. Add chopped onion and cubed Velveeta cheese. Mix the cream soups with 2 cups broth and chopped pepper. Crush Doritos and add all but enough to sprinkle over the top. Bake at 300° until thickened.
Mix and press evenly into 9-inch pie dish. Bake at 375° until light brown. Makes 1 crust.
Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended. Wrap tortillas in plastic wrap. Heat in microwave according to package directions. Spoon chicken mixture down center of each warm tortilla; roll up. Place in a lightly greased 9 x 13-inch baking dish. Cook diced tomatoes, tomato sauce and cream in a saucepan over medium-high heat, stirring often, 10 minutes. Pour tomato mixture over tortillas, spreading evenly to all ends. Sprinkle with remaining 2 cups cheese. Bake at 350° for 20 minutes or until cheese melts and tomato mixture is bubbly. Serve with desired toppings.