HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix together butter, flour, baking powder, vanilla, eggs and 2 cups sugar. Pour 1/2 the batter into a large greased cake pan and spread evenly. Cover this with a mixture of the peaches, cinnamon and the remaining sugar. Pour the remaining batter over this. Bake for 50 minutes. If you like walnuts, mix in 1 cup to the batter.
Pour crushed cookies in 9 x 13-inch glass pan. Mix other ingredients and pour over crushed cookies. Place in refrigerator and serve next day. Optional: Top with Cool Whip and extra crushed Oreos.
Wash chitterlings. Pull off all excess fat. Split open chitterlings and clean thoroughly. Wash in several waters.
Preheat oven to 350°. Spray an 8-inch square baking pan with nonstick coating and set aside. Combine all ingredients except flour and walnuts in bowl and beat to blend with electric mixer on low. Stir in flour and spoon into pan. Sprinkle with chopped nuts, if using. Bake for 30 minutes or until center springs back when gently touched with tip of finger. Cool brownies in pan or wire rack. Cut into squares.
In medium bowl, beat softened cheese until light and fluffy. Gradually mix in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3 to 4 hours. Top with chilled pie filling.
Cut up cheese and add water. Heat in a saucepan until cheese melts. Add butter, salt and flour, which has been thickened with a little water. Bring to a boil. Pour over saltine crackers.
Add all ingredients into a shaker type dispenser and mix well. Shake container several times before sprinkling over warm popcorn.
Sprinkle cheese and meat into pie shell. Beat the remaining ingredients. Pour over cheese and meat. Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving.
Crust: Crumble enough pecan sandies for pie crust. Blend these with just enough butter to hold crumbs together. Press this mixture into an 8-inch pie pan. Set aside.
Brown sausage in skillet. Drain grease off. Add all other ingredients. Heat and mix thoroughly. Serve with taco chips. Great in small crock pot for parties.
Heat oven to 350°. In large bowl, combine potatoes, melted butter, salt, pepper and garlic powder. In another bowl, combine cheese, Spam, soup, sour cream, milk, onion and green chilies. Mix well. Add Spam mixture to potato mixture; mix well. Pour into 2-quart baking dish. Sprinkle with potato chips. Bake for 45 to 60 minutes or until thoroughly heated. Serves 8.
Preheat oven to 350°. Beat together margarine and sugar until creamy. Add eggs and vanilla; beat well. Add flour, soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Makes approximately 4 dozen cookies. Makes 30 servings. Preparation time: 0:35.
Mix cream cheese and sugar together. Add a few spoons of Cool Whip so you can spread it onto crust easier. Spread pie filling on top of cream cheese, then cover with Cool Whip. Cool and cut into squares.
Cook noodles to desired doneness as directed on package. Drain and rinse under hot water. Combine butter and milk in large saucepan. Heat until butter melts. Stir in cooked noodles, stirring gently, until heated through. Remove from heat. Toss with Parmesan cheese. Season with salt and pepper. Sprinkle lightly with parsley flakes on top of noodles.
Dissolve Jell-O in boiling water. Combine egg yolks, sugar, lemon juice and salt. Stir over very low heat until slightly thickened. Remove from heat; blend in gelatin. Chill until slightly thickened. Beat 2 egg whites to soft peaks. Gradually beat in 1/3 cup sugar. Fold in 2 cups miniature marshmallows. Pour in baked pie shell. Sprinkle on top 1/2 cup flaked coconut.
In shallow baking dish, prepare potatoes according to directions on box. Cube Spam and add to mix. Stir in green beans. Bake according to box directions.
Toss together chicken, celery, lemon juice and seasonings. Mix in mayonnaise. Carefully fold in eggs. Chill thoroughly. Arrange a mound in each lettuce cup and garnish with olives or little pickles and parsley. Makes 6 servings.
Mix apples and sugar. Add oil, nuts, eggs and vanilla. Sift dry ingredients together and add to apple mixture. Pour into a 9 x 13-inch well greased and floured pan. Bake at 350° for 1 hour.
Layer the bottom of a 9 x 13-inch pan with Doritos. Mix all ingredients together and pour over the layer of Doritos. Top with grated cheese. Bake at 350° uncovered until hot and the cheese is melted.
Pierce squash with fork in several places and bake whole until they are soft but still firm. Let cool until comfortable to handle. Cut squash in half and scoop out seeds. Fill squash cavity with apple pie filling and sprinkle with cinnamon and nutmeg to taste. Dot with butter and bake at 350° until hot, about 20 minutes.
Place the jello in bowl with about 1 teaspoon chopped ginger. Pour boiling water over and stir. Let stand about 5 minutes, then add the ginger ale. Place in refrigerator until like maple syrup (about 45 to 60 minutes). Place the grapes, grapefruit and orange in lightly oiled pan. Sprinkle with about 1 teaspoon chopped ginger. Lastly, pour jello over fruit and chill. Serves 6.
Cook rice in 3 cups water and salt for 20 minutes. Add cooked and drained spinach, onion, 1/3 cup cheese, salt and pepper. Stir in herbs and melted butter. Put mixture in casserole dish and add eggs beaten with milk. Sprinkle with remaining cheese, dot with butter and bake 1 1/4 hours.
Cream butter and sugar. Add dry ingredients with milk, water, vanilla and beaten egg whites. Bake at 350° for 30 to 35 minutes.
Mix all this together. Pour over chicken. Bake at 350° for 1 1/2 hours. Serve with rice.
Butter baking pan 7 x 11-inches. Mix crumbs with melted butter. Press into buttered pan. Sprinkle on chocolate chips, then nuts, and then coconut. Pour milk evenly over all. Bake at 350° for 30 minutes. Cool on rack. Cut when cold.
Mix cocoa and sugar. Add milk and butter; cook for 2 1/2 minutes. Remove from heat. Add vanilla. Stir in oats and drop spoonfuls onto wax paper until set.
Drain pineapple. Use the juice and enough water to make 1 cup liquid. Heat and pour over gelatin, stirring until it is dissolved. Slowly stir in buttermilk. Add pineapple, oranges, pecans and whipped topping. Chill.
Cook sausage, onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chilies, corn and chili powder; simmer 20 minutes. Spoon mixture into a lightly greased 8-inch square baking dish; set aside.
Blend all spices with the flour. Rub spice blend into boned, skinned breasts. Let chicken sit at room temperature for 20 minutes. Cut into pieces.
In a skillet, cook Bacon until crisp. Remove with slotted spoon to paper towel. Drain, reserving 1/3 c. drippings. In drippings, saute Onion until tender. Stir in Flour, Salt and Pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup Sauce in a greased 13 x 9 x 2 inch baking dish. Layer with four Noodles, a third of the Egg, Bacon, Swiss Cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350 for 35 - 40 minutes or until bubbly. Sprinkle with Parsley. Let stand 15 minutes before cutting. Yield: 12 servings.
Layer bread cubes on bottom of flat baking dish. Beat eggs. Add milk, salt and dry mustard. Place sausage and cheese over crumbs. Pour milk and egg mixture over all. Chill overnight in refrigerator. Bake at 350° for 45 minutes. Bake uncovered.
Boil macaroni until tender. Take off of stove. Drain macaroni. Put in your cheese while hot. Turn stove on low to let cheese melt. Add your butter and milk and let all this melt together. It's very good.
Mix pecans and confectioners sugar well. Add sifted flour and baking powder and continue to mix well. Add teaspoons of vanilla. Add whites of eggs that have been stiffly beaten. Drop by 1/2 teaspoon on a greased cookie sheet and bake until slightly brown. Have your oven a little less than 250°.
Combine condensed milk, cherry pie filling and pineapple. Mix well. Fold in Cool Whip. Chill until set.
Mix all ingredients together, adding Accent to taste. Great with celery, carrot sticks, cucumbers, etc.
Mix all ingredients together. Let stand at least 1 hour to blend flavors. Refrigerate.
Combine first four ingredients in small bowl, set aside. Separate biscuits and place on ungreased baking sheet. Press or roll each biscuit into a 5-inch circle. Spoon 1/2 cup ham mixture onto half of biscuit. Brush edges with water. Fold dough over filling and press edges with fork to seal. Make a 1-inch crescent shaped slit on top of each turnover. Brush with milk. Bake at 375° for 15 minutes or until golden brown. Yields 5 servings.
Pour warm water in mixing bowl. Stir in sugar. Sprinkle yeast in and stir. Add oil. Mix flour, dry milk and salt together; add to mixture. Beat well. Let dough rest awhile, then roll out and cut. Place on greased pan and let rise. Bake at 450° until light brown. Brush tops with butter. This dough may be let rise only once because the yeast has been upped in it. Rolls, buns, loaves, cinnamon rolls or doughnuts may all be made from this dough.
In blender container, combine lemon juice, sugar and water. Add ice to make 4 cups. Blend until smooth. Pour into glasses. Serve immediately.
Grind cranberries and cover with sugar. Let set several hours. Mix Jell-O and boiling water and add other ingredients. Mix together with cranberries.
Dissolve gelatin in boiling water in bowl. Add cucumber, onion, green pepper, vinegar, mayonnaise and cottage cheese; mix well. Pour into serving bowl. Chill until set. Yield: 6 servings.
Cook grits; add margarine, cheese, milk and egg yolks. Fold in beaten egg whites. Bake 30 minutes at 350°.
Mix all ingredients. Pour into greased 9 x 11-inch pan. Bake at 350° for 45 minutes, covered, and 15 minutes, uncovered, until set. Can be prepared the day before and refrigerated until time to bake.
Mix the first 6 ingredients in a large bowl, then add potatoes. Mix. Place in a 9 x 13-inch pan. Top with melted margarine mixed with crumbled corn flakes. Bake at 350° for 45 minutes. (Freezes well.)
Put the Twinkies into a 9 x 13-inch pan. Prepare the pudding mix with 2 cups milk. Pour over Twinkies. Cover with the Cool Whip. Sprinkle the Heath bars over top and refrigerate.
Coat an 11 3/4 x 7 1/2 x 2 3/4-inch baking dish with cooking spray. Heat oven to 375°. Beat whites, chili powder, salt and pepper in a bowl. Place bread crumbs on plate. Dip chicken in egg. Coat with crumbs. Place in baking dish. Oven bake for 25 to 30 minutes. Contains 156 calories; 1 gram fat; 470 sodium and 13 mg cholesterol.
Brown meat; drain. Add soup, water and chow mein noodles. Stir all together and bake at 350° for 1 hour or less.
In large bowl, mix both lettuces and two cheeses. Place on salad plates and arrange vegetables so they look nice. Pour dressing over and serve with croutons.
Potato Filling: Boil potatoes and mash. Add grated cheese, onion, salt and pepper (no milk).
Soak squash in 2/3 cup salt with just enough water to cover squash. Boil syrup 15 minutes. Then add squash and bring to a rolling boil. Put in jars and seal.
Pour dressing over broccoli, olives and tomatoes. Cover. Marinate in refrigerator 3 hours; drain. Add noodles, cheese and Bac*Os. Toss lightly and serve.
Make jello according to package directions. When it is half set, blend in the whipped cream and whip the cream and jello together. Pour into the pie crust. (Optional: Put Cool Whip on top or creme de menthe for decoration.) Cool in refrigerator for approximately 3 to 4 hours.
Soften cream cheese and butter. Beat cream cheese, eggs, butter and sugar together. Drain whole corn. Add remaining ingredients to mixture. Bake in a 9 x 13-inch dish at 350° for 45 minutes to 1 hour.
In boiling water, add oats. Let stand 20 minutes, then add butter and sugars. Mix with this the eggs, vanilla, flour, soda, cinnamon and salt. Bake at 350° for 25 minutes.
Drain salmon; flake in small pieces. Combine all ingredients and mix well. Shape into 5 patties. Brown on both sides. Best served on toasted hamburger buns.
In saucepan over low heat, dissolve sugar, water, Karo and salt, stirring. Cook, without stirring, to 248°, firm ball stage, then remove from heat and pour slowly over the stiffly beaten egg whites. Add vanilla and continue beating with	mixer until mixture will hold its shape and loses its gloss. Drop by spoonfuls onto wax paper. Put a pecan half on each spoonful.
Cut off bread crust and slightly flatten with palm of hand or rolling pin. Mix together cheeses and egg; spread on bread. Place 1 asparagus stalk on each bread slice; roll up and secure with toothpick. Roll asparagus rolls in butter; put on cookie sheet and freeze. When completely frozen, slice each roll into 3 pieces. Preheat oven to 400° and bake about 15 minutes. They will keep warm in oven forever.
In a mixing bowl, with a fork, stir sugar and cocoa well. Pour all other ingredients in medium size saucepan. Bring to a boil, stirring constantly; boil for 3 to 5 minutes.
Soften butter. Add eggs, 2 at a time. Beat in between. Gradually add sugar. By hand, stir in flour, 3 1/3 cups frosting and walnuts. Pour in greased Bundt pan. Bake at 350° for 60 to 65 minutes. Cool for 1 hour, then remove. Cool to room temperature before adding glaze.
Mix water, oats and margarine and let stand 20 minutes. Add the rest of the ingredients and pour into a greased and floured 9 x 12-inch pan. Bake at 350° for 35 minutes. When you remove from oven pour on topping and broil a few minutes until topping is bubbly. Remove from oven and cool.
Combine first 8 ingredients in a 3-gallon kettle and fill 1/3 of kettle with water. Boil 30 minutes. Can do earlier in day so seasonings can blend. Fifteen minutes before serving, bring to a brisk boil. Add sausage and cook for 5 minutes. Add corn and cook 5 minutes. Blend in shrimp and cook for last 4 minutes. Strain away pot liquid and serve immediately in large bowl. Serve with cocktail sauce. Let guests peel their own shrimp. Place small bowls on table for hulls.
Saute butter, onions, celery and garlic. Cook rice according to directions. Add Rotel, cream of mushroom soup, Cheese Whiz, jalapenos and green pepper. Add salt to taste. Bake at 350 degrees for 30 minutes.
Mix the ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour hot thickened juice over pitted cherries. Mix lightly. Pour into pastry-lined pie plate. Dot with 1 tablespoon butter. Cover with top crust which has slits cut in it. Bake until nicely browned and juice begins to bubble through slits in crust. Serve warm. Cover edges of pie with aluminum foil to keep edges from getting too brown.
Preheat oven to 350°. Grease a brownie tin. Mix all of the ingredients together in a bowl. Pour into the greased brownie tin. Bake for 35 minutes or until brown. Cut into squares.
Wash potatoes. Cut into quarters. Place potatoes, oil and dry soup in a 1/2-gallon Ziploc bag. Vigorously shake the bag until the potatoes are thoroughly coated. Place potatoes in a 9 x 13-inch pan or casserole dish sprayed with nonstick cooking spray. Bake at 400° for 45 to 50 minutes.
Spread one package of the crescent rolls in the bottom of an ungreased 9 x 13 inch pan. Beat the cream cheese, 1 cup sugar and vanilla until smooth. Spread over crust. Spread very carefully the second package of the crescent rolls over the top of the cream cheese mixture. Be sure to cover completely. Pour the melted butter over the top crust.
Prepare brownies and cool. Prick with fork and pour Amaretto over brownies. Prepare instant pudding. Break brownies into pieces.
Mix the ingredients, except for the milk, in a suitable bowl. While beating, add milk, a little at a time, until you get a fluffy consistency.
Melt chocolate, margarine and syrup in small saucepan over low heat, stirring until smooth. Remove from heat. Insert drinking straws (15) into marshmallows. Dip each marshmallow into chocolate, turning until well coated. Scrape off sides of marshmallow. Roll in nuts, coconut, nonpareils or cereal. Place on greased waxed paper. Chill. Makes 15 pops.
Mix flour, salt and pepper with part of milk. Beat out lumps. Add cheese to rest of milk in a double boiler. When cheese has melted, add flour mixture and Tabasco sauce. Stir until smooth and thickened. Add shrimp and crab meat. Pour in casserole; top with grated cheese. Bake at 350° for 2 minutes.
With an electric mixer, fluff the cream cheese. Add and mix marshmallow cream and vanilla. Chill if desired and serve with fruit.
Pour the wine into a large skillet over high heat. Add the peppercorns, allspice, vanilla, lemon zest, lemon juice, cinnamon sticks and nutmeg. Bring to a boil; cook over high heat until the wine is reduced to 2 cups, about 15 minutes. Strain and return to the pan. Add the blueberries and sugar. Bring to a boil again. Reduce the heat; cook just until the berries pop. Use as a topping for pancakes, fruit shortcakes or spoon over ice cream. Makes 3 pints.
First, mix all of it together and then put it into 2 graham cracker crusts. Let chill for 40 minutes to 1 hour.
Mix all ingredients except pecans in bowl with hands. Form a ball. Roll in pecans. Refrigerate at least 2 hours.
*Can also use 6 chicken breasts, 4 ounces apricot preserves, 3 ounces dressing and 1/2 package onion soup mix.
Cut sweet potatoes into thin slices. Sprinkle slices with cinnamon and sugar. Microwave on High for 4 or 5 minutes.
Cook potatoes, onion, butter and bay leaf over medium heat in a nonstick pan; stir almost constantly. Add chicken broth. Cook on medium heat for 30 minutes. Mix milk and flour in blender; add to potato mixture and cook until thick. Remove from heat. Add sour cream and stir until smooth. Garnish with Cheddar cheese and bacon bits. Serves 4 to 6.
Mix all together and put in a 9 x 12-inch cake pan. Bake 1 hour at 350°, then put mushrooms on top of meat loaf and make mashed potatoes and layer it on top of mushrooms and sprinkle with shredded cheese. Bake for 30 more minutes.
Place bacon in a 9-inch pie plate. Cover with paper towels. Microwave on High, 3 to 4 minutes or until crisp. Remove bacon. Reserve drippings in pie plate. Crumble bacon and set aside. Spread potatoes in pie plate. Microwave uncovered at High, 6 to 7 minutes. Combine eggs, milk, salt and pepper. Pour over potato mixture. Cover with heavy-duty plastic wrap. Microwave at High, 6 to 7 minutes, giving dish a quarter turn after 3 minutes. Sprinkle cheese and bacon. Cover and microwave at High, 1 to 2 minutes. Let stand 5 minutes, then cut into wedges. Makes 6 servings.
Cream margarine and shortening with sugar; beat well. Add eggs one at a time, beating after each egg. Mix flour, salt and baking powder. Add flavoring. Pour in tubed pan, which has been greased and floured. Place in cold oven and then turn heat to 300° to 325° and bake for 60 minutes and then check to see when done. Takes about a total of 80 minutes.
"Nuke" each bag of vegetables for 5 minutes in microwave. Mix soup and sour cream together and pour over vegetables. Mix together. Add 3/4 of the cheese and 3/4 of the onions. Mix well. Add salt and pepper. Bake at 350° for 1/2 hour. Sprinkle remaining cheese and onions on top and put back in oven for about 5 minutes, until top is crunchy and crispy.
Pour juice into punch bowl; slowly pour carbonated beverage down side of bowl to prevent loss of carbonation. Scoop sherbet and float on punch. Makes 24 servings.
Mix eggs, shortening, butter and sugar. Mix together dry ingredients and combine with first mixture. Roll balls in sugar. Bake on greased cookie sheet after pressing ball down a little with bottom of sugared glass. Bake at 400° for 8 to 10 minutes. Makes about 2 dozen cookies.
Butter a 9 x 13-inch pan. Mix ingredients in a double boiler over medium-high heat until melted. Spread in cake pan, then refrigerate. Yields 2 pounds.
Mix and add 1 package Good Season Italian Dressing (prepared as directed) and 4 Tbsp. Salad Supreme Seasoning.
Preheat oven to 350°. Brush pitas with margarine. Sprinkle with garlic powder, basil and cheese. Bake 8 to 10 minutes or until lightly browned. Cut into wedges; serve immediately. Yields 8 appetizers (1/4 pita round).
In a large saucepan, combine green pepper, onion, tomatoes, soy sauce, water and pieces of steak. Bring to a rolling boil and turn down to low heat. Cook for 1 to 1 1/2 hours or until meat is tender. Can also be cooked in crock-pot. Serve over rice.
Cut cabbage into bite size pieces. Add Hawaiian salt and massage into cabbage until leaves turn darker green. Add brown sugar and grated ginger and mix well. If too salty, drain out liquid and mix in ice cubes.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup Mozzarella cheese, garlic powder, oregano, basil and tomato paste. Spoon over Parmesan cheese. Beat remaining ingredients in blender on high speed for 15 seconds, with hand beater for 1 minute or until smooth. Pour into pie plate. Bake 30 minutes. Top with remaining Mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted comes out clean. Cool 5 minutes. Makes 6 to 8 servings.
Beat butter and shortening until soft and creamy. Gradually add sugar and beat 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.
Sift before measuring the flour. Resift with baking powder, salt and sugar. Beat well the egg yolks. Add melted butter or oil and milk. Combine liquid and dry ingredients with a few swift strokes. Beat egg whites until stiff, but not dry. Fold into batter. Bake until golden.
Mix vegetables together. Make marinade of sugar, vinegar, salt and oil; pour over vegetables. Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated. Tastes best if made 2 or 3 days before serving.
Combine butter and sugar. Add 1 egg at a time, beating after each. Slowly add flour with baking powder mixed into flour. Alternate, adding flour and milk. Beat in oil and vanilla. Fold coconut into batter. Bake 1 1/2 hours in 350° oven. Let cool in pan.
Rinse fresh berries and drain well. In saucepan, melt sugar and cornstarch. Add water and lemon juice. Stir until dissolved. Add berries and bring to a boil for 1 to 2 minutes or until clear and slightly thickened, stirring carefully to avoid crushing berries. Serve warm or chilled over pancakes or white cake.
Dissolve yeast and about 1/2 of flour in the water. Beat about 2 minutes. Add egg, salt, Crisco and sugar. Let rise about 40 minutes. Stir down, roll out and cut. Let rise to double in size. Bake.
Combine fruits, pecans and 1/2 cup of sugar. Stir remaining sugar and flavoring into whipped cream. Chill thoroughly.
Microwave 6 ounces chocolate chips. Dissolve coffee in water. Cream together sugars, butter and dissolved coffee. Add egg and melted chocolate chips. Gradually add flour, soda and salt; mix well. Stir in chocolate chips (and nuts, if desired). Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown chops in skillet on both sides. Place in flat baking dish. Add Pepperidge Farm crumbs to drippings in skillet. Stir to absorb drippings. Spoon on top of each chop. Pour milk around chops, not over dressing or it will float off. Bake at 350° for 1 hour, uncovered. Chops will absorb milk and dressing will brown.
Heat oven to 425°. Place cookie sheet in oven to preheat. In a medium saucepan, combine butter, flour and pepper. Cook over low heat until mixture becomes thick and bubbly. Gradually stir in broth and milk until mixture begins to thicken; add cheese and stir until melted. Stir in chicken and broccoli. Pour mixture into pie shell.
Place softened butter, sugar and egg in large mixing bowl. Beat until well creamed. Add chocolate; blend. Sift dry ingredients together and add alternately with milk/vanilla mixture to the butter and sugar mixture. Beat only long enough to form a soft dough, about 2 minutes. Add nuts and beat a few strokes. Drop from teaspoon on an ungreased cookie sheet. Bake about 10 to 12 minutes at 400°.