HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat margarine and sugar well. Add combined flour and crumbs. Mix well. Press into bottom of greased 9-inch square pan. Top with marshmallows, chips and nuts. Bake at 375° for 15 to 20 minutes until lightly browned.
In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Stir in cheese until melted. Top with cooked bacon just before serving. Makes about 2 quarts.
Mix cake mix, sugar and oil together; add eggs. Mix well. Add sour cream, vanilla, pecans and coconut. Grease and flour tube pan. Mix powdered sugar and cinnamon; sprinkle over bottom of pan. Pour in 1/2 of mixture batter, then sprinkle the cinnamon and brown sugar over the batter, then cover with the remaining batter. Bake at 350° for 60 minutes. Let cool in pan 15 minutes before removing from pan.
Cream butter and sugar; add beaten egg. Sift together dry ingredients. Add to butter mixture alternately with molasses. Beat well. Add hot water last. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Set on rack to cool. While still warm, use spatula and spread with molasses. Sprinkle with granulated sugar. Serve warm with lemon sauce, whipped cream or warm applesauce which is our favorite.
In skillet, brown chops on both sides; season with salt and pepper. Top chops with onion slices.
Sift together flour, cinnamon, baking powder and salt. In large mixer bowl, beat sugar and salad oil for 2 minutes. Beat in	eggs, one at	a time, beating thoroughly after each addition. Add flour mixture, beating just until blended. Mix in carrots and pecans.
Combine pecan halves, sugars and butter in a saucepan. Bring the milk to a boil and pour over the pecan mixture. Place over medium heat and cook for 7 minutes, stirring occasionally. Remove from heat and add the vanilla. Beat for 30 seconds. Drop by tablespoons onto waxed paper. Makes 24 pralines.
Saute chicken, onion, garlic and peppers in oil. Add tomatoes, broth, chili powder, cumin, curry powder, oregano and allspice. Cook 20 minutes. Add zucchini, kidney beans, lemon juice and parsley. Simmer 10 minutes, uncovered. Adjust seasonings. Serve over white or brown rice. Garnish with nonfat plain yogurt, chopped scallions and grated Cheddar cheese.
Use a 9 x 13-inch baking pan. Cover bottom of pan with any fruit. Dump a box of cake mix in dry form on top of fruit mixture. Melt 1 stick butter and drizzle over cake mix. Bake 1 hour at 350°. Serve hot or cold with whip cream, if desired.
Wash celery and drain. Cut into desired lengths. Mix cheeses, pepper and chili powder. Blend well. Stuff celery with mix. Serve with a zip!
Mix all ingredients. Press into a 2-quart casserole dish. Bake at 350° until brown. Let cool.
Melt 1 cup chocolate chips with 1 tablespoon shortening in double boiler over hot water; blend well. Spread in foil-lined 8-inch square dish. Chill until firm. Melt caramels with butter and 2 tablespoons water in double boiler over hot water. Stir in peanuts. Spread over chocolate layer. Chill for 15 minutes or until partially set. Melt remaining 1 cup chocolate and 1 tablespoon shortening in double boiler over hot water. Spread over caramel layer. Chill until firm. Cut into 1 x 2-inch bars. Store, covered, in refrigerator. Yield: 1 1/2 pounds.
Mix all ingredients and bake in greased 8 x 8-inch casserole for 50 minutes at 350°. Pull rack out and sprinkle 4 ounces of grated cheese on top. Remove from oven immediately, cheese should be melting.
Cook chicken until done. Cool and pick off bone; set aside. Cook noodles as directed and a little longer; do not pour off liquid. Add chicken and strained chicken broth. Add a little margarine and salt and pepper to taste.
Preheat oven to 375°. Prick the potatoes all over. Bake 1 1/4 hours or until done. Melt butter; add finely minced garlic and cook over very low heat for 1 1/2 minutes. Cool potatoes slightly. Cut a lengthwise slit in top of each and remove pulp. Mash the potatoes and add garlic, butter, sour cream, cheese, parsley, one tablespoon chives, salt and pepper. Stuff into potato skins and sprinkle tops with paprika. Bake 15 minutes. Sprinkle with remaining chives.
Saute celery, pepper and onions. Saute hamburger also. Cook spaghetti until tender. Drain. Add spaghetti to sauteed vegetables and spaghetti with hamburger.
Prepare elbow macaroni according to package directions; drain. Melt butter in medium saucepan. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Combine macaroni and sauce mixture; mix well. Stir in cheese. Pour into greased 2-quart casserole. Dot with butter. Bake in a 350° oven until hot, 20 to 25 minutes. If desired, broil until lightly browned before serving. Yields 4 servings.
Mix cake mix, sugar, oil and nectar. Next, add one egg at a time, beating well after each addition. Add butter flavor. Beat about 2 minutes. Bake in tube pan for 45 to 50 minutes.
Cook onion and pepper in oil slow but not brown. Blend cornstarch with small amount of chicken broth. Add remaining broth and soy sauce. Stir chicken and broth in. Add tomatoes and heat. Serve over rice.
In a quart jar, put washed purple grapes with seeds. Add sugar. Fill jar with boiling water. Put on jar lids and rings. Boil in canner for 5 minutes to seal. Juice turns purple as it sets. Strain when ready to drink.
Boil potatoes with skin on. Slice and put in a casserole dish. Saut bell pepper, onion and mushrooms.
Combine soup, salt, milk, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Place in an 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes. Unwrap crescent rolls; separate into two rectangles. Press together perforated cuts and cut into 3 strips. Place strips on casserole to form lattice top. Bake, uncovered, 15 minutes longer. Top with remaining cheese and onions; bake, uncovered, 3 to 5 minutes or until onions are golden brown. Makes 4 to 6 servings.
Fry bacon until crisp. Chop. Beat eggs with a little salt and fry. Take out and chop the eggs. Fry finely chopped onion with chicken bouillon cube. When clear, add rice, finely chopped celery, bell pepper, egg, bacon and shrimp. Season with soy sauce.
Mix flour, cornmeal, milk, egg, salt and baking powder thoroughly. Pour into a greased pan at 425° until light brown.
Heat oven to 300°. Grease a 13 x 9 x 2-inch pan. Beat eggs, oil and sugar together. Add other ingredients and mix well. Bake 1 hour and 10 minutes. Let cake cool in pan. Frost, if desired.
Let Jell-O, boiling water and sherbet stand until slightly jelled. Add Cool Whip and mix until fluffy. Add oranges or crushed pineapple.
Mix sugar and cocoa well. Add 2 cups milk and heat. In a bowl mix egg yolks, flour, salt and 1/2 cup milk. Beat egg mixture until smooth and add to hot mixture. Cook, stirring until thickened. Remove from heat and add vanilla and butter. Pour into baked pie shell(s). Beat egg whites, add 8 tablespoons of sugar and spread on top of pie. Brown in a moderate oven.
Cook noodles according to package directions. Set aside. Brown turkey; set aside. Add small amount of water to pan and saute peppers, onions and mushrooms. Add noodles and olives until heated through. Add turkey and Italian dressing; cook over low heat for 2 to 3 minutes. Remove from heat; add lemon pepper and serve hot.
Mix sugar and milk thoroughly with spoon in large saucepan (3-quart or larger). Add salt, corn syrup and chocolate. Stir carefully. Butter inside rim of pot to prevent overflow when cooking. Cook slowly on top of stove until soft ball stage, about 230° on candy thermometer, while stirring occasionally. Remove from stove, add butter and vanilla. Cool to 160°, then beat in pot with mixer. Add a few drops of milk if mixture becomes too thick to pour. Beat extremely well. Pour into buttered 9 x 9-inch pan. Cut when just about cool.
Cut kolbassi in 1 1/2-inch pieces and cook for 5 minutes. Remove from water. Put into a 9 x 13-inch pan and add other ingredients. Bake at 325° for 1 hour and 15 minutes.
Brown ground beef. Add green pepper, onion and garlic. Cook over medium heat until meat is brown and vegetables are tender. Drain off fat and liquid. Stir in seasonings, corn, hot pepper sauce, tomato sauce and refried beans. Cover and simmer for 30 minutes. Stir 2 or 3 times. Serve with chips as a dip, or fill pita pockets and eat as a sandwich.
Blend flour, sugar and salt. Cut in Crisco while particles are the size of peas. Beat egg. Blend in vinegar and water. Sprinkle over flour mixture, a tablespoon at a time, tossing with fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Makes two 9-inch 2 crust pies and one 9-inch pie shell.
Beat eggs; add oil, sugar, zucchini and vanilla. Mix lightly, then beat well. Add dry ingredients. Mix well. Add nuts. Pour into 9 x 13-inch baking pan (greased) or two (9 x 5-inch) loaf pans. Bake at 350° for 45 to 60 minutes.
Line pan with crust and layer ingredients. Begin with corn, followed by a layer of cooked, diced potatoes, layer of chicken and a layer of hard-boiled eggs. Keep going until pan is filled. Season to taste.
Combine sugar, margarine and milk; boil one minute. Remove from heat. Add peanut butter and vanilla. Mix oatmeal and cocoa. Pour hot mixture over oatmeal and cocoa. Mix well and drop on wax paper to cool.
Heat oven to 375°. In a large skillet, fry bacon until crisp. Set aside. Drain fat from pan. In the same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water. Stir bouillon and remaining ingredients into meat mixture. Bake 1 hour and 15 minutes or until hot and bubbly. Crumble bacon and sprinkle over beans.
In shallow dish, combine potatoes, mushrooms, celery and onions. In small bowl or jar, mix remaining ingredients; pour over potato mixture. Cover; refrigerate 3 hours, stirring occasionally. Refrigerate leftovers.
Soak slices of day old bread in a little lukewarm milk, sweetened with a few tablespoons of sugar and flavored with a few drops of vanilla. Beat eggs. Dip soaked bread into beaten eggs, then in flour. Shake off excess flour. Fry in butter on both sides. Sprinkle with powdered sugar.
In medium skillet, melt butter and cook potatoes until tender. In a large bowl, beat onion soup mix, eggs and milk. Add egg mixture into skillet. Cook, covered, over low heat for 25 minutes or until almost set. Top with cheese. Let stand, covered, 5 minutes or until cheese is melted.
Cut chicken breasts in pieces and cook on low heat for 4 to 5 minutes with salt and pepper in butter. Add marmalade, grapes and oranges. Mix lemon juice, cornstarch and dry mustard. Add to chicken; cover and simmer for about 10 minutes. Serve over rice.
Put alternate layers of carrots, apples and raisins in a buttered baking dish. Sprinkle with brown sugar and a little salt. Bake at 350° until apples are done.
Put ham into a roasting pan and surround with water. Cook in a 400° oven for about 2 hours. Remove. Strip sausage meat from casings and stuff pocket of ham with sausage meat. Add more water to pan, if needed. Return to oven until ham is cooked, about 1 hour longer or until meat is no longer pink. When ham is done, drain off juice from pan and put into a can or pot. Place in refrigerator for 1/2 hour. Remove the fat that has risen to the top. Use juice to make pork gravy.
In heavy, medium pan, bring 2 cups milk, rice and raisins to boiling. Reduce heat. Cover and cook over very low heat about 15 minutes or until tender. Remove from heat. Stir in margarine until melted.
Drain salmon. Remove and discard skin. Mash salmon with bones. Add onion, egg substitute, bread crumbs, mustard and hot pepper sauce; mix thoroughly. Form into patties. Brush burgers with oil and grill over hot coals, turning once, until nicely browned and heated through, 8 to 10 minutes.
Mix all ingredients together. Use square baking dish. Put all in baking dish; cover with Saran Wrap. Bake on High in microwave for 15 to 18 minutes.
Cook whole beets until tender, in boiling water for about 30 minutes. Let cool; peel and dice. Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat for 30 minutes. Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes. Stir in almonds. Transfer to jars with tight-fitting lids and seal.
Mix together the cake mix, 1 egg and melted butter. Batter will be stiff. Pour in greased pan. Blend cream cheese, 2 eggs and confectioners sugar. Pour over batter. Bake at 325° for 50 minutes or until done.
Place hamburger in medium size saucepan. Cover with water; cook while you are dicing onion and celery, after which you add to hamburger and continue cooking. Dice potatoes; add to mixture, cooking only until potatoes are half done. Pour into baking dish and place your favorite pie crust on top. Cut slits in dough. Bake in a 375° oven until crust is nicely browned, about 15 to 20 minutes.
Wash and dry fillets and season with the salt and pepper. Dip in the oil and drain. Coat with corn flake crumbs. Arrange in a lightly oiled or Pam sprayed baking dish. Bake at 350° for 30 minutes or until fish flakes when tested. Serves 4.
Preheat oven to 350°. Cream together peanut butter, shortening and sugar. Add eggs and vanilla. Beat until light and fluffy.
Sift all dry ingredients together, add apricot and nuts. Combine remaining ingredients, add to dry ingredients, stirring just Until Well Blended. (Note: Less sugar may be added.) Turn into greased (wax paper lined) loaf pan. Bake at 350° for 1 hour or until done. (Test with a toothpick--may not take 1 full hour.) Cool in pan for 10 minutes. Turn out to cool on wire rack. This recipe may be doubled.
Mix cream cheese, pineapple, bell pepper, onion and salt. Form 2 balls and chill. Roll in nuts. Enjoy!
Mix dressing mix with melted butter. Put 1/2 mixture in bottom of pan. Add squash mixture; then add other half of dressing mix on top. Bake 25 to 30 minutes in a 350° oven.
Melt morsels in separate microwavable cups, 1 cup for chocolate, 1 cup for white chocolate, or if assorted colors, divide colors into separate cups. Melt in microwave until smooth, 1 to 2 minutes on High. Immediately dip strawberries in melted sauce. Place on a plate. Store in refrigerator for 1 to 2 hours. Enjoy.
Pour off water from yams. Mix all ingredients together in large bowl. Preheat oven to 350°. Cook in middle of rack. Cook for 20 minutes, then check. It sometimes takes 30 minutes. Leave soft in middle so it won't be dry.
Add cream-style corn to cornbread mixture and set aside. Brown hamburger meat, drain and add onion, salt and pepper. Add jalapeno pepper. Pour half of the cornbread mixture in a hot greased pan, then add the meat and onion. Top with cheese and then pour the rest of the cornbread mixture over top. Bake at 350° for 45 minutes to 1 hour. Let set 15 minutes before serving.
In the top of a double boiler, over simmering water, melt chocolate chips, butterscotch chips and peanut butter. Stir until smooth. Spread half into a greased 15 x 10 x 1-inch baking pan. Chill until firm. Meanwhile, in a saucepan, bring butter, milk and pudding mix to a boil. Cook and stir for 2 minutes. Remove from heat. Add confectioners sugar and beat until smooth. Spread over chocolate mixture in pan. Stir peanuts into remaining chocolate mixture; mix well. Carefully spread over pudding layer. Refrigerate. Cut into 1-inch squares. Yields 10 dozen.
Spread croutons in lightly greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons.
Season chicken pieces with seasoned salt and garlic. Roll chicken in flour until covered. Shake off excess flour. Sprinkle with additional seasonings. Fry chicken in vegetable oil in frying pan. Begin with oil very hot and then reduce the heat later. This seals in the juices and flavor then cooks it.
Mix all ingredients to make batter. Pour batter into greased iron skillet. Bake at 450° until done.
Combine tomatoes, half and half, milk and onion in sauce mix. Heat gently. Do not boil. Stir in soda. Add salt, pepper and butter. Serves 3 to 4.
Drop the noodles into boiling water and boil for exactly 15 minutes. Drain in colander, then run under cold water to stop the cooking. Slice and dice the onion, tomatoes and cucumbers.
Combine ingredients. Bake in 350° oven for 30 to 45 minutes. Serve with crackers.
Mix, by hand, all ingredients as listed. Pour into unbaked 10-inch pie shell. Start in 375° oven and bake for 15 minutes. Turn oven down to 300° and bake for 45 minutes. The pie should be firm in the middle when it is done.
Boil chickens and bacon in water until tender. Remove from heat; cool, skin and chop chicken in large bite size pieces. Store chicken in refrigerator. Skim fat from broth and add carrots, onions, beans, corn, potatoes and tomatoes. Cook vegetables until tender. Parboil celery in a separate pan in 1/2 cup water and then add to cooked vegetables, chopped chicken and pepper. Adjust seasoning. Add evaporated milk just before serving and heat but do not boil. Serve in soup bowls with hot crusty French bread. Makes a large pot and can be frozen.
Preheat oven at 375°. Combine all ingredients. Form into a loaf. Bake 45 to 50 minutes. Drain fast. Top with additional catsup and bake another 5 minutes.
Heat oven to 375°. Grease an 8 x 8 x 2-inch pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake for 30 minutes or until apples are tender and topping is golden brown. Serve with ice cream.
Mix all ingredients together and put in a greased baking dish. Bake 35-40 minutes at 350 degrees until firm in center.
In skillet, cook zucchini, onion and garlic until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetables. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mix evenly into crust. Bake at 375° for 18 to 20 minutes. If crust browns too quickly, cover with foil.
Put mixture in quart jar and finish filling with water until full. Pour from jar into pan and bring mixture to boil. Add the 1 tablespoon cornstarch (add water to the tablespoon of cornstarch until milky like and then put in). Boil all until clear.
Dissolve gelatin and salt in hot water. Drain pineapple, saving syrup. Combine syrup and lemon juice; add enough cold water to measure 1 2/3 cups liquid. Add this to gelatin mixture. Chill until mixture begins to thicken slightly. Fold in walnuts, celery, cranberries, crushed pineapple and chopped apples. Turn into oiled 1 1/2-quart mold and chill until firm, at least 4 hours. Unmold on lettuce leaves.
Mix sugar, flour and salt together and add to rhubarb. Beat eggs and mix them in. Pour into crust and dot with butter. Bake at 450° for 15 minutes, then reduce heat to 350° for about 1/2 hour longer.
Peel potatoes and slice thinly. Rinse in cold water and dry. Salt and pepper. Saute onion in oil over low heat until lightly browned. Add sweet pepper and potatoes about halfway through cooking. Drain and save mixture. Wipe pan with paper towel. Add butter and melt.
Mix as given. Divide dough in half. Make into long rolls. Wrap in foil and freeze until ready to use. Slice partially thawed in dough. Place on greased cookie sheet. Bake at 450° until brown.
Cream softened butter and sugar in electric mixer. Add eggs, one at a time; whip well in between at high speed. Sift flour with spices and salt. Add soda to buttermilk and stir well. Fold in flour, mixing alternately with buttermilk mixture. Add wine. Lastly, mix in pecans and blackberry jam. Pour into 3 (9-inch) well-greased and floured pans. Bake at 325° for 30 to 40 minutes. At 30 minutes, test with straw, when straw is clean, remove from oven. Cool in pans for 5 minutes. Invert on cake rack and leave pans over cake for 10 minutes more. This insures a moist cake.
Combine sugar, applesauce, corn syrup and Egg Beaters. Mix well. Add flour, spices and vanilla. Mix until combined; stir in apples.
Mix flour, lard and salt with a pastry blender until it is crumbly. Add remaining ingredients and blend. Do not overwork or handle dough excessively. Roll out on floured surface and put in pie pans.
Put warm water in warm bowl; add yeast and sugar. Let work. Add salt, egg, 1/4 cup butter and 3 cups flour; mix well with wooden spoon or electric mixer at medium speed. Beat very hard 2 minutes or until smooth. Gradually add 1 cup flour, beating well after each addition. Work in remaining 2 cups flour by hand if necessary. Knead. Place in greased bowl. Brush with grease and let rise in refrigerator about 2 hours or until double. Punch down. Refrigerate up to 3 days; punch down each day. Remove from refrigerator; punch, shape and place on greased cookie sheet. Brush with butter; let rise in warm place. Bake 12 to 15 minutes at 400°.
Combine peas, corn, artichokes, onion and green pepper. Add dressing. Just before serving, stir in tomato and lettuce. Top with bacon and croutons. Leftover salad will keep for several days in refrigerator.
Beat together brown sugar, butter and vanilla at medium speed on electric mixer, about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each. Add combined flour, cornmeal, baking powder, cinnamon, salt and nutmeg alternately with sour cream, mixing well after each addition. Fold in apples and nuts. Spoon into well-greased 9-cup Bundt pan. Bake at 350° about 1 hour. Cool 10 minutes. Remove from pan. Ice with Browned Butter Icing.
Mix the ingredients thoroughly and cook until thick. Stir in the pickles. Heat thoroughly. Empty into glass jars. Stand away until needed.
Combine flour and milk. Cook until thick and smooth, stirring constantly. Let cool. In mixer bowl, combine sugar, oleo, shortening and flavoring. Mix well. Add cooled flour mixture and beat until the consistency of whipped cream.
Mix together and bake in 9 x 13-inch glass dish at 300° for 2 hours.
Saute hamburger, pepper and onion with celery and garlic salt. Drain off liquid. Mix all other ingredients and bake, uncovered, for 45 minutes at 375°.
Preheat oven to 375°. Grease and flour two 9-inch round pans.
In frying pan, add olive oil and Prosciutto; brown. Add onions, mushrooms and garlic; saute lightly. Use 1/4 cup vodka to deglaze pan. Once deglazed, add crushed tomatoes, heavy cream, parsley, basil, salt and pepper. Bring sauce to boil, then reduce flame. Add remaining vodka. Simmer for 10 minutes, stirring constantly. Add peas; cook 5 minutes more. In large bowl, toss drained rigatoni with sauce and grated cheese.
Brown beef and drain. Add onion, vegetables and soup. Simmer for a few minutes until flavors mix. Serve with a salad or fruit and hot cornbread for a complete meal.
Cook pheasant, quail, venison and fish until tender. Cut into bite size pieces and combine all ingredients in large crock pot. Cover with water and cook until done. 4 to 5 hours.
Cook potatoes. When done, drain and add remaining ingredients. If not quite sweet enough, I always add 1 to 2 tablespoons sugar.
Oat Flour: Place 1 cup Quaker oats in blender or food processor. Cover and blend about 1 minute, stopping blender occasionally to stir oats.
Wash lemons and cut into 1/4-inch slices. Place slices in a stainless steel bowl and add sugar. Grind down the lemon slices to release the juice by using a wooden spoon or potato masher. Let sit for 20 minutes. Stir occasionally. In several bunches, squeeze the lemon slices hard with your hands to extract all the juice. Mix in the quart of ice water. (You may add a little more water if desired.) Transfer to a pitcher and chill in the refrigerator or add a tray of ice cubes and serve right away. Garnish each glass with a sprig of mint, if desired.
Beat eggs. Add sugar and mix well. Slowly add remaining ingredients and mix well. Bake in greased and floured pan (10 x 14-inch) for 45 to 60 minutes until well done.