HumbleIntelligence/food-ner-1-Million huggingface dataset:
Press butter, peanut butter, cracker crumbs and sugar into a 9 x 13-inch pan. Do not bake. Spread topping over peanut butter mixture and refrigerate; then cut into squares.
Thaw bread dough as instructed on package. Roll into rectangle, then cut strips on each side, approximately 2-inches deep. Fill center with meats, cheese and dressing. Braid the strips of bread over center of meats. Brush top with egg white. Bake at 350° for 45 minutes or until done.
Mix baking mix, paprika, salt and pepper; coat chicken. Arrange pieces, skin side up, in microwavable dish, with thickest part toward edges. Cover with waxed paper and microwave on High for 10 minutes. Rotate dish 1/2 turn. Microwave additional 8 to 12 minutes until done.
Brown in butter, onion, hamburger meat and bell pepper. Place in large bowl and mix all the other ingredients to it.
Mix 2-3 lb. raw hamburger as you would normally for meatloaf. Flatten the meatloaf out on a cookie sheet in the shape of a rectangle. Take 1 pkg. frozen broccoli, thawed and drained, and lay it down the middle 1/3 of the rectangle the long way. Roll up rectangle from both sides to the middle. Turn the roll so the seam is on the bottom. Pinch the ends closed and cook as you would regular meatloaf. You can use any vegetable and you can add cheese to the middle.
Saute onion and garlic until clear but not brown. Combine all remaining ingredients except cheese and dried crumbs with onion and garlic. Pour into casserole and top with cheese and crumbs. Bake at 325° until hot (about 30 minutes).
Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together the dry ingredients. Add to pumpkin mixture. Pour into mini muffin pans. Bake at 350° for 15 to 20 minutes, or until done.
Combine all ingredients except vanilla. Stir until sugar dissolves over medium heat. When mixture comes to rapid boil 1 minute. Add vanilla. Cool and beat.
Combine flour, sugar, spices and salt. Add apples and lemon juice. Stir and combine. Place in a 9 x 9 x 2-inch pan. Dot with butter. Roll pastry 1-inch longer than top of pan. Cut vents. Trim and flute edge just inside of pan. Bake at 425° about 50 minutes until pie is brown and apples are tender.
Flour and salt steaks and brown. Toast buttered bread in oven. Place 1 slice of meat on each slice. Keep warm. Add remaining ingredients to drippings in skillet. Heat to boiling. Pour over steaks.
Cook rice and add other ingredients. Stir in soup. Pour into a 9 x 13-inch dish. Garnish top with pimento. Cook in a 350° oven for 45 minutes.
Preheat oven to 350 degrees. Lightly grease 13 x 9 inch baking pan. In large bowl, mix together the brown sugar and flour. Use a pastry cutter or 2 knives to cut butter into mixture until it is course crumbs. Remove 1 cup of mixture, set aside.
In a large bowl, combine apples, celery, grapes and marshmallows. In a chilled mixing bowl, beat milk until frothy. Add sugar, salt and vanilla. Beat in mayonnaise and peanut butter. Pour over apple mixture; stir until coated. Cover and refrigerate. Just before serving, stir in nuts if desired. Yield: 12 to 14 servings.
Mix until crumbly. Press in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Pour pie filling in 8-inch cake pan and cover with topping. Bake 20 to 25 minutes at 400°.
Mix soup, milk, noodles, peas and cheese in a large bowl. Pour into casserole dish. Dot with butter. Sprinkle chips on top. Bake at 350° for 30 minutes, covered.
Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. In medium bowl, combine flour, sugar, baking powder, baking soda and salt. In large bowl, beat (with mixer at medium speed) peanut butter and corn syrup until smooth. Beat in eggs one at a time. Gradually beat in milk. Stir in flour mixture just until moistened. Pour in pan; bake 50 to 55 minutes. Cool in pan for 10 minutes before removing from pan to wire rack.
Stir well the sugar and Karo; put on stove and bring to a boil. Add crunchy peanut butter. Take off stove and quickly add Special K cereal. Drop by teaspoonful on wax paper. A favorite of all sand baggers.
Beat these ingredients together in a large bowl. Wrap in floured cloth or waxed paper and refrigerate for several hours.
Cook broccoli according to package directions; drain and place in a bowl. Add the remaining ingredients; mix well. Shape into 1-inch balls. Place in a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 350° for 11 to 12 minutes or until golden brown. Place remaining in a single layer in a freezer container and freeze for up to 1 month. Yield about 5 dozen.
Brown pork in small amount of oil. Add 1/2 cup of water and simmer 1 hour. Combine pineapple juice, sugar, flour, salt, vinegar and soy sauce. Add to pork and cook until gravy thickens. Add pineapple, pepper strips and onions. Cook 3 to 5 minutes. Serve over cooked rice.
Mix first 4 ingredients in a large bowl. Sift flour, baking powder, soda, salt, cloves, nutmeg, ginger and cinnamon and add to mixture; stir in. Mix well and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for about 40 minutes. Frost when cooled.
First Layer: Mix flour, nuts and margarine. Press in 9 x 12-inch glass baking dish. Bake at 350° for 15 to 20 minutes. Cool.
Whip cream cheese until fluffy and set aside. Whip Jell-O in milk and Cool Whip. Blend into the cheese. Pour into graham cracker crust. Top with fresh fruit, if desired or add nuts or brickles or be creative. Refrigerate overnight. Serves 6. Must do ahead.
Sift sugar and flour into large bowl. Put margarine, Crisco, water and cocoa in saucepan. Bring to a rapid boil. Pour this over sugar and flour mixture; stir well. Add buttermilk mixed with soda, eggs and vanilla; mix well. Pour in a greased 9 x 13-inch pan and bake 20 minutes at 375° or until done.
Cook, drain well and chill pasta. Combine with remaining ingredients. Chill. Serve fairly soon after preparation.
Mix cream cheese and Worcestershire sauce; spread over slices of bread. (Cut crust off.) Roll each pickle in one slice of bread; chill and then slice.
Cream the oleo or butter, brown sugar and vanilla and add beaten eggs. Combine flour with soda, baking powder and salt. Add flour mixture to batter alternately with sour cream. Stir in nuts. Bake in 350° oven for 10 to 12 minutes.
Mash the banana and all the ingredients. Keep adding water little by little and mix well until you get a batter as thick as the muffin baller. Heat oil and drop the batter into the oil with a tablespoon. When it is golden brown, turn it over. Take it out when both sides are golden brown.
Mix all together; place in a small casserole. Sprinkle 1/4 to 1/2 cup noodles on top. Cashew nuts may be used on top. Bake at 325° for 35 minutes.
Preheat oven to 375°. Cream butter and sugar. Beat in eggs. Add dry ingredients. Mix and shape into 4 rolls. Wrap in wax paper and store in refrigerator. Slice and bake as needed on ungreased baking sheets. Bake for 10 to 12 minutes.
Drop by teaspoon on greased sheet and bake 10 minutes at 350°.
Cut steak into paper thin slices. Combine next 9 ingredients and marinate at least 4 hours.
Cut sausage pieces lengthwise almost through to bottoms. Spread open. Place cut sides up in ungreased baking dish. Prepare potatoes and stir in onions and mustard. Spread over sausage pieces and sprinkle with cheese. Bake, uncovered 15 minutes.
Dump together and stir. Bake at 350° for 25 to 35 minutes.
Combine split peas and water in soup kettle. Bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and let stand 1 hour. Add vegetables, bay leaf and thyme. Simmer, partially covered, 2 1/2 hours or until peas are soft. Press mixture through food mill. Return to kettle. Add knockwurst and additional water if necessary. Simmer 30 minutes. Season with salt and pepper. Garnish with croutons. (I skip the food mill since we like the vegetables as they are.)
Preheat oven to 350°. Prepare a souffl dish by lightly brushing with olive oil; set aside. In a large frying pan, cook the onion and garlic in olive oil until softened, but not browned, 3 to 5 minutes. Stir in spinach souffl, Parmesan cheese and pepper. Spoon into prepared souffl dish.	Place on baking sheet and bake for 60 to 75 minutes. Top will be browned when done. Adjust baking time according to your oven.	Can be served immediately or at room temperature. Serves 10.
Cream butter and sugar; add eggs, sour cream, bananas and vanilla. Mix well. Add baking powder, baking soda and salt. Add flour. Bake in greased and floured loaf pan 45 to 50 minutes at 350° or in a tube pan for 50 minutes at 350°.
Wash and dry chicken pieces. Put them in a shallow baking dish; dot with butter or margarine between pieces and fill the dish about 1/2 full of the beer. Sprinkle with paprika. Bake at 350°, uncovered, for 1 hour. Serves 4 to 6. Really easy.
Thoroughly mix in large bowl the meat, onion, red pepper, black pepper, salt and garlic powder. Brown and drain. Split, butter and lightly toast muffins. Spread each half with Cheez Whiz; top with sauce, meat, sauce again, parsley and Parmesan cheese. Easily frozen. Cook 25 minutes at 350° from frozen state.
Mix all ingredients. Bake in 9 x 13-inch pan at 375° for 15 or 20 minutes or until golden brown.
Cream Crisco and sugars together. Blend in egg and vanilla. Add dry ingredients and mix well. Stir in chocolate chips and nuts. Drop by tablespoons onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes or until done.
Prepare cake mix as directed. After cake has cooled, punch holes in cake with fork. Prepare jello with boiling water and pour over cake holes. Let cool. Mix extract, Marshmallow Creme, cream cheese, powdered sugar and food coloring to make orange. Frost cake with topping.
Boil sugar, cornstarch and water until clear. Stir in jello. Cool. Place fresh strawberries (sliced) into a baked pie shell. Cover with cooled jello mixture. Put into refrigerator for several hours to set. Top with whipped cream and serve.
Combine all vegetables in skillet and saute in margarine until tender. Mix soups with chicken and broth; heat. Add vegetables and spaghetti to soup mixture, heat for a few minutes.
Bring to boil the oleo, water and cocoa. Sift flour, sugar and salt and add. Beat in remaining ingredients. Pour in 18 x 12 x 1-inch greased cookie pan (sheet pan). Bake at 350° for 25 minutes. Ice while warm.
Sift together flour, baking powder, baking soda and salt. Stir in the remaining ingredients until acquire a dough consistency. Chill dough. Roll dough into balls the size of a large walnut. Place 3-inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscrossed. Bake until set, but not hard, at 350°. When done, remove from baking sheet and cool.
Cook; drain macaroni. Preheat oven to 350°. Toss cooked macaroni in oil. Add remaining ingredients. Pour into lightly greased casserole dish. Stir well. Bake approximately 25 to 40- minutes, until cheese begins to brown.
Preheat oven to 350°. Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish. Combine cheese and bread crumbs in small bowl; sprinkle over pasta mixture. Bake for 20 minutes. Serves 8.
Cut dough into 1/8-inch slices. Line 14-inch greased pizza pan with slices. Bake at 375° for 12 minutes or until lightly browned. Cool. Blend softened cream cheese, sugar and vanilla. Spread over cookie crust. Top with banana slices, blueberries, strawberries or any favorite fruit.
Add all to saucepan and cook slowly 1 hour to combine flavors. Pour over favorite pasta.
Put the onion and margarine in a microwavable bowl, cover and cook until almost soft. Add zucchini and mushrooms and continue cooking to the stage you prefer. Sprinkle with McKay's to taste. Stir in the tomatoes and allow the vegetables to heat through. Serve over rice.
Sprinkle diced apples with ascorbic powder. Add next 6 ingredients; mix well. Spoon into a lettuce lined bowl.
Mix in order. Bake at 350° for 35 minutes in greased and floured pan. Ice with favorite icing.
Cook broccoli a few minutes. Drain and place in buttered casserole. Cover with cooked chicken. Combine mushroom soup, lemon juice, mayonnaise and curry powder. Pour over chicken and cover with grated cheese and bread crumbs. Dribble melted butter over this. Bake at 325° for 30 minutes. Serves 8.
Spread refried beans on bottom of 9 x 13-inch glass dish. Combine avocado, hot pepper sauce, Worcestershire sauce and lemon juice; spread evenly on top of beans. Top with sour cream, picante sauce and sprinkle with cheese. Chill well. Serve with tortilla chips.
Mix all together and bake in loaf pans at 350° for 1 hour.
Cook meat and onions very slowly over low heat. Don't brown; cook just enough so it's not pink. Drain off grease. Add tomato sauce and spices. Simmer with cover long enough for flavors to blend.
Beat egg whites until stiff. Add sugar, melted chocolate bits and coconut. Drop by teaspoon on greased cookie sheet. Bake in moderate oven about 10 minutes.
Grease and flour 9 x 13-inch pan. Combine ingredients and bake at 350° for about 30 minutes or when done.
Cut up bacon and brown until crisp; drain. Preheat oven to 325°. Melt margarine in 9 x 12-inch baking dish. Pour croutons on top of margarine, then sprinkle cheese on this. Beat eggs, milk and seasonings; pour over. Sprinkle with bacon. Bake uncovered for one hour. Let stand for 10 minutes before serving.
In a bowl combine apples and egg. Stir and mix well. Add sugar and salad oil and stir well. Stir in cinnamon, nuts and vanilla. Sift flour, soda and salt together. Add to mixture and blend well. Bake in greased oblong pan in 350° oven for about 40 minutes or until done. Double recipe for 2 loaf pans.
Brown ground beef and add cream of chicken soup, milk and mild taco sauce. Let simmer for about 10 minutes. Butter the bottom of baking dish and pour in. Add grated cheese and put on the top. Put in oven long enough to melt cheese. Just before serving, crunch taco chips and put on top of casserole.
Mix this in a pint jar and fill with about 3/4 jar of hot water. Stir or shake up every day about 3 or 4 times a day for 3 or 4 days. Then strain it and inject it into the turkey. Melt butter and inject into turkey. Pour some of the butter over the turkey.
In an ovenproof skillet, saute beef, onion and green pepper with seasonings until meat is no longer pink and vegetables are tender. Stir frequently to crumble meat. Add tomatoes and rice. Top with cheese and bake at 350° until cheese melts. Makes 6 to 7 servings.
Preheat oven to 350°. Let zucchini stand 15 minutes. Squeeze out excess moisture. Combine zucchini, eggs, flour, Parmesan cheese, 1/2 cup Mozzarella cheese, salt and pepper in a large bowl. Mix well. Spread mixture into greased 13 x 9-inch baking pan. Spread small amount of oil over crust. Broil 5 minutes. Cover crust with tomato slices and remaining 1/2 cup Mozzarella cheese. Sprinkle with oregano. Bake for 20 minutes at 350°.
Heat oil in heavy skillet. Cut steaks in 4 pieces. Dip each piece in seasoned flour. Brown in hot fat; add water. Cover and cook slowly for 1 hour. Add onions, salt and pepper. Cover and continue cooking for 30 minutes more or until steak and onions are tender.
In 9-inch square pan, put about 4 cups fruit. Mix the remaining ingredients together and pour over fruit. Sprinkle 1 cup sugar on top, then pour 1/2 cup water on top of sugar. Sprinkle cinnamon over top. Bake at 350° for 45 minutes to 1 hour.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy. Beat egg into mixture. Combine flour, salt and baking soda into creamed mixture until just blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls 3 inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (cookies will appear moist; do not overbake) or 11 to 13 minutes for crisp cookie.
Mix all ingredients together and spoon teaspoon size balls onto cookie sheet. Bake 350 degrees for 10 minutes or until golden brown. Cool on wax paper.
Melt first 3 ingredients. Add cereal and stir. Cool slightly. Shake in paper bag with powdered sugar. Great snack food.
Put water, sugar, cranberry sauce and juice from pineapple in saucepan over low heat. Stir occasionally until sauce is melted. Remove from heat; add jello and stir until dissolved. Cool in refrigerator. Add pineapple and nuts. Congeal.
Cream shortening and sugar. Add eggs; mix well. Add dry ingredients alternately with pumpkin. Stir in vanilla and nuts. Spread evenly in greased and floured 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes. Cool; spread with Orange Frosting. Yield: 12 servings.
Coat bananas with lemon juice. Mix other ingredients with it and add pudding powder in last. Chill.
Combine. Drop by spoonfuls into very hot chicken broth; do not crowd them, even if you have to make it in two pans or kettles. Cover to cook slowly. Do not peep in, else the cool air hinders them!
Combine rice with beef, egg, onion, salt, marjoram, pepper and 1/2 cup tomato juice. Mix lightly. Shape mixture into 18 balls and place in skillet. Add 1/2 teaspoon of sugar to remaining 2 cups of tomato juice. Pour juice over meatballs in skillet. Bring mixture to a boil. Reduce heat and simmer, covered, for 15 minutes, basting occasionally. Makes 6 servings of 3 meatballs each.
Coat steak pieces with flour.	Brown beef in oil. Set aside. Cook and	stir onion in oil until tender. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper;	pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until tender for 1 1/4 hours. Add remaining ingredients.	Cover and simmer for 15 minutes.
Saute bacon with onions. Drain fat and add celery. Cook 5 minutes. Add potatoes, nectar and water to cover. Cook in roaster in oven for 1 hour. Add clams. Continue cooking until potatoes are done. Thicken with instant potatoes. Cream with evaporated milk. Salt and pepper as desired. This makes approximately 5 gallons.
Preheat oven to 325°. Cream butter and sugar together. Add eggs, 1 or 2 at a time, beating after each addition. Sift flour then measure and mix with baking powder. Add flour and milk alternately to sugar mixture, ending with milk. Add flavorings and mix well. Pour batter into a greased and floured tube pan. Bake for 1 hour and 15 minutes.
Whip eggs until smooth. Dip chicken in crushed corn flakes. Heat shortening or oil in electric skillet to 350°. Use about 2 to 3-inches of shortening, melted in skillet. Fry a few pieces at a time, until fork-tender. Drain on paper towel. Keep warm at 300° in oven.
Cook prunes with as little water as possible, using 3 tablespoons molasses to sweeten. Make syrup of sugar and prune juice. Add molasses, prunes and coconut. Cook 10 minutes. Remove from fire and add egg yolks and other ingredients and fill pie shell. Bake at moderate oven for 30 to 40 minutes. Add meringue. Brown for a few minutes in oven.
Saute until brown the hamburg and rice in olive oil. Add salt, pepper and garlic. Add 1 1/2 cups of water; cover and cook 10 minutes. Add the zucchini, tomatoes, green pepper, onion and parsley. Cook 10 minutes.
Take a piece of bread. Take the tuna fish. Mix it with mayonnaise. Then spread the tuna with mayonnaise on the piece of bread. Then take another piece of bread and put it on top of the bread and tuna fish and mayonnaise. Then eat.
Preheat the oven to 300°. Butter a 12-inch spring-form pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the spring-form pan. Bake for 15 minutes or until set; remove and cool before filling. Raise the temperature to 350°. With an electric mixer, beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door. Remove cake from oven, then cool cake for 2 hours. When cool, run a thin metal spatula around the edge of cake. Loosen and remove sides of spring-form pan. Note that when cooling, cheesecake will develop a large crack across the top. Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries. Yield: 12 to 16 servings.
Mix first 3 ingredients together; add pineapple and Cheddar cheese. Pour into greased casserole. Melt butter and mix with Ritz crackers that have been rolled into crumbs. Put crumbs on top. Bake in a 350° oven for 40 to 45 minutes.
Cook macaroni according to package directions. Add celery, onion and pepper. Cook and chill broccoli flowerets. Add mayonnaise, sugar, Cheddar cheese and shredded ham. Refrigerate.
To remove onion smell from your hands, rub stainless steel spoon and dishwashing liquid between hands under running water.
Mix all ingredients in saucepan. Boil until completely mixed. Can be used on	chicken or can be used with pork or beef.
Bring to a boil raisins and water. Let cool. Cream together brown sugar, shortening and eggs. Add the raisin mixture. Add the following ingredients: salt, cinnamon, nutmeg, allspice, flour, oatmeal, vanilla, baking powder, baking soda and nuts. Mix well. Drop by spoonful onto greased cookie sheet. Bake at 375° for 10 to 15 minutes or until brown. Remove from cookie sheet immediately.
Prepare Stove Top according to package directions. Place 2 tablespoons Stove Top on each turkey slice. Roll up and place in a casserole dish. Top with one jar of gravy. Bake at 350° for 20 to 30 minutes (covered) until heated through. Heat second jar of gravy and serve with turkey.
Mix first 3 ingredients. Place in a 10-inch round serving dish and top with shredded lettuce, diced tomato and Cheddar cheese. Serve with tortilla chips.
Roll chicken in flour; brown in hot oil in skillet. Place in baking dish and cover with the mushroom soup mixture.
Heat oven to 400°. Place dutch casserole dish with stick of butter inside dish and place in oven to melt. Mix sugar, flour, and milk together. Remove dish with melted butter from oven and pour the milk, sugar, and flour mixture into dish. Pour peaches with liquid on top of everything. Bake for 30 to 40 minutes until top is golden brown.
In a small bowl, combine Cheddar cheese, chilies and 1 tablespoon of margarine. Melt over low heat. Set aside mixture.
Mix together on high speed for 2 minutes. Grease a 9 x 13-inch pan. Bake 45 minutes at 350°. Serves 15 to 20.
Cook bacon until crisp; drain and crumble. Cook beef in fat remaining in skillet until no pink remains. Add onion; saute until tender. Combine beef, onion, ketchup, salt, brown sugar, mustard and vinegar in a 3-quart baking dish. Partially drain all the beans. Add to baking dish, stirring gently to mix. Sprinkle with bacon. Bake at 350° for 40 minutes.
Prepare 3 skillets of cornbread according to directions on package, including 1 tablespoon sugar with each preparation. Crumble cornbread in large bowl and add other ingredients. Bake at 350° until golden brown.
Boil half or whole cabbage as desired, approximately 10 minutes, until limp. Slice wieners in half lengthwise and lay on leaf of cabbage. Spread a small amount of mustard and 1 teaspoon of cream cheese. Sprinkle in some onion, a slice of cheese and slivers of green pepper. Roll and place on baking pan. Bake at 350° for 30 minutes. Pour tablespoon of hot soup over top of each and serve.
Saute cracker crumbs in 4 tablespoons butter; set aside. Cook broccoli until tender-crisp and spread in a 9 x 13-inch pan. Melt remaining butter. Add onion; cook until soft. Add flour and mix. Add milk; cook until thickened. Add cheese, corn and 3 tablespoons sauteed crumbs. Mix and spread over broccoli. Top with remaining crumbs. Bake at 350° for 30 minutes.
Sift dry ingredients. Add beaten eggs and cream. Bake 20 minutes at 350° to 375°. Makes 12 muffins.
Mix together cream cheese and peppermint flavor. Gradually add powdered sugar; knead until no longer sticky. Divide into 4 portions. Knead in food colors of your choice. Shape into 3/4-inch balls. Roll in sugar; flatten balls with a fork. Let dry at room temperature. Store loosely covered in the refrigerator. Makes 6 to 7 dozen.