HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crushed graham crackers, peanut butter, confectioners sugar and melted butter. Mix well. Press mixture into a well-greased 10 3/4 x 7-inch pan. Pour melted chocolate chips over mixture and place in refrigerator. When cool, cut into squares. Makes 3 dozen pieces.
Melt butter, add eggs and rest of ingredients. Pour into 2 qt. casserole dish. Bake at 350 degrees, about 40 minutes or until golden brown.
Combine the salt, sugar, vinegar, horseradish and dry mustard. Stir. Add the onion and the thawed Brussels sprouts. Stir. Allow to marinate 8 hours.
Mix rice, parsley, cheese, onion, green pepper and garlic in greased 2-quart casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake at 350° about 45 minutes or until like a soft custard.
Combine first 6 ingredients and simmer 30 minutes. Add California vegies and chicken soup and simmer another 30 to 45 minutes. Add cheese gradually and simmer until melted and hot.
In a large saucepan mix olive oil and garlic. Brown. Add remaining ingredients and simmer for 1/2 hour.
Beat eggs, mix flour and sugar and add to eggs. Add other ingredients. Beat well and pour into 2 greased pie pans. Bake 30 - 40 minutes in 350° oven. Makes 2 pies. Makes its own crust.
Preheat the grill. Drizzle the chicken breasts with olive oil, then season with the Essence. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill; cool and dice. Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels. Whisk the olive oil and lemon juice in a mixing bowl. Whisk in 1/4 pound of the Blue cheese, a handful at a time. Season with salt and pepper. Toss the lettuce in a large bowl with the dressing. Season the avocado, tomatoes and eggs with salt and pepper.
Melt margarine in saucepan. Pour over chocolate chips in bowl; stir until chocolate chips are melted. Add sugar and brown sugar; mix well. Stir in flour, eggs, vanilla and pecans. Pour into pie shell. Bake at 350° for 30 minutes. Yield: 6 servings.
Toast bread. After bread cools, soak in cold water and squeeze and pull apart into small pieces. Add sauteed onions, celery, salt and pepper. Add eggs and cold broth. Bake 1/2 hour at 300°.
Put all ingredients in bowl except bread. Dip bread into milk; squeeze and crumble into meat mixture. Roll into balls of any size. Fry in frying pan with shortening or oil until brown all around. Place in sauce; simmer for 4 or 5 hours. Serve with noodles or spaghetti. Can also be put into crock-pot.
Mix cottage cheese and Cool Whip. Add well drained fruit cocktail, mixing well. Sprinkle dry jello over and stir. Refrigerate overnight.
Place cranberries in shallow baking dish. Sprinkle with the sugar. Bake at 350° for 30 minutes, stirring occasionally. Remove from oven. Stir in brandy and sprinkle with 1/4 cup sugar.
In large Dutch oven, put meat, onion, salt and pepper. Add enough water to almost cover meat. Cook until meat is tender and separates. Add chili con carne. Add brown sugar. Add barbecue sauce to desired thickness. Cook over medium low heat until hot. Serve on a bun.
Put layer of cherry pie filling in a 9 x 13-inch pan. Next, add crushed pineapple, drained. Next, add white or yellow cake mix (dry). Next, add chopped pecans. Next, add melted oleo. Bake approximately 1 hour at 300°.
Mix glaze ingredients together. Put chicken wings in oiled baking pan and pour orange glaze over. Bake in a 350° oven for 1 hour.
Place a ham and cheese slice on each breast half. Roll up chicken from narrow end and secure with toothpicks. In skillet in hot oil, cook chicken for 10 minutes or until browned on all sides. Spoon off fat. Stir in remaining ingredients and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until chicken is fork-tender. Garnish with chopped parsley, if desired. Prep time: 10 minutes. Cook time: 25 minutes.
Brown hamburger meat and sausage together. Drain grease. Melt Velveeta into meat. Season to taste. Put about 1 tablespoon of mixture on each rye round. Broil in oven until brown and bubbly.
Mix flour, salt, paprika and pepper; coat chicken and brown. Fill large kettle, a little over half, with water. Add chicken. Add celery, onions, garlic, carrots and potatoes. Cook for 2 hours or until chicken is done. Take chicken out and debone. Place chicken back in stew. Add dumplings; this will make the stew thicken. If too thick, just add a little water.
Cook macaroni as directed and drain well. Stir in butter and egg. Mix mustard and salt with 1 tablespoon hot water. Add to milk. Add cheese, saving enough to sprinkle on top. Pour into buttered dish; add milk. Sprinkle cheese. Bake at 350° for 45 minutes.
Beat egg slightly in small deep dish; add sugar and continue beating until very thick. Add water gradually until thick and light. Add flour all at once; fold in with a spoon. Drop dough from tablespoon onto a greased and floured cookie sheet. Spread dough into a very thin 5-inch circle. Bake only 3 cookies at a time so you can roll them quickly. Bake at 350° for 10 minutes. Remove cookies immediately and roll into a cone. Fill with fruit or Cool Whip.
Tear spinach leaves into bite-size pieces and lay in bottom of 9 x 13-inch glass dish. Shred cabbage into strips and lay on spinach leaves. Halve cherry tomatoes and place on cabbage. Layer cooked tortellini on salad. Drizzle dressing all over salad. Just before serving, sprinkle bacon on salad.
Mix together butter and sugar. Mix eggs and milk together and cream with butter mixture. Mix dry ingredients together and add to butter mixture. Add oatmeal and mix well. Bake on ungreased pans for 10 minutes at 350°.
Drain pineapple and cranberry sauce. Add enough water to juices to make 2 cups liquid. Bring to a boil. Dissolve jello in	hot liquid. Chill until partially set. Add salad dressing to	cream cheese and beat until fluffy.	Gradually beat in partially set jello. Fold mixture into whipped cream. Set aside 1 1/2 cups of this mixture for topping. Add drained fruit to remaining jello mixture. Add pecans and apples.
Saute sunflower seeds, almonds and noodles until lightly brown in the oleo. Mix romaine, that is torn in bite-size pieces, the broccoli and green onions together and then sprinkle the nut mixture on top. Add the dressing and toss lightly.
Pour the melted butter into an 11 x 14 pan and add the remaining ingredients in the order given. Bake at 350 degrees for 30 minutes. Cut in squares.
Brown ground beef and onion until crumbly and drain. Add 1/2 package taco seasoning. Chop and put in large bowl, lettuce, green onions, avocado, celery and tomatoes. Drain and add whole kernel corn, kidney beans and olives.
Melt butter in baking dish. Put flour and seasoning into paper bag. Put cut up chicken in bag and shake well. Then place in dish in butter and put into preheated oven at 325° or 350°. Cook 30 minutes and turn over. Cook about 30 minutes longer. Depends on the size of chicken.
Spray a 6-cup muffin tin with Pam. Place one tablespoon butter in each muffin cup. Gently break egg into each cup and sprinkle with 1 tablespoon cheese, 1 tablespoon bacon and 1 teaspoon parsley. Add salt, pepper, Worcestershire sauce, paprika and Tabasco to taste. Bake at 350° for 15 to 20 minutes. Serves 4 to 6.
Put the vanilla wafer crumbs in the bottom of dish or pan (Tupperware 7 1/2 x 12-inch container works well). Save some of the crumbs to sprinkle on the top. Whip the cream and add the cut marshmallows and the ground peppermint together. Spread over the wafers and sprinkle the remaining wafer crumbs on top. Refrigerate until time to eat.
Cut unpared potatoes into 1/4-inch thick slices. Place overlapping slices in buttered 13 x 9-inch baking dish. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic salt. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at edges. Serve immediately. Makes 4 servings.
Cream shortening at medium speed of an electric mixer; gradually add the sugar, beating well. Add the eggs, zucchini and water; mix thoroughly. Combine flour, soda, baking powder, salt and spices; add to creamed mixture, stirring well. Stir in pecans. Spoon batter into a 8 x 4 x 2-inch loaf pan greased only on bottom. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely.
Preheat oven to slow (325°). Grease a 9 x 5 x 3-inch loaf pan. Sift together the flour, baking powder, baking soda and salt into a medium-size bowl. Beat together the egg, shortening and honey in a large bowl. Stir in the flour mixture alternately with the milk and buttermilk, just until dry ingredients are moistened. Stir in the raisins and pecans. Spoon into prepared pan. Bake in preheated oven on slow for 1 hour and 10 minutes. Remove the bread from the pan to a wire rack. Let stand overnight before slicing.
Saute onion in margarine until translucent. Add drained spinach; heat thoroughly. Pour into serving dish and top with Parmesan cheese.
Mix all together, including 1/2 of grated cheese. Place in ovenproof bowl. Spread the other half of cheese on top. Bake, covered, at 350° for 1 hour. Sometimes you need to lower temperature after 30 minutes to 300°.
In a large bowl, combine cabbage, apples, raisins and walnuts. In a measuring cup whisk together vinegar, oil, mustard, sugar, salt and pepper. Toss with salad. Cover and refrigerate for at least 1 hour or more. Makes 8 servings.
Sift together flour, cinnamon, soda and salt. Blend eggs and sugar until fluffy. Blend in carrots and oil. Add flour mixture. Add optional ingredients if desired. Bake in 13 x 9-inch pan or Bundt pan or 8-inch square pan or loaf pan. Bake at 350° for 45 to 55 minutes. Frost with Glaze or Cream Cheese Frosting.
Combine first 4 ingredients. Slowly add to the remaining items; mix only until moistened.
Boil water. Mix dry frosting mix, corn syrup and vanilla to water. Beat mixture on highest mixer speed for 5 minutes. Gradually stir in sugar while mixing on low speed. Blend in pecans. Spoon the mixture by teaspoon onto a cookie tin lined with wax paper. Allow to sit uncovered. Once mixture feels firm to touch, turn over. Cover the tin and allow to sit over night.
Cut zucchini lengthwise in quarters, then cut in half. Bring 1 inch of water with bay leaves to a boil in a saucepan. Add zucchini and boil for 3 minutes, covered. Remove bay leaves and discard. Add remaining ingredients and put everything in a blender and blend well. Serve over pasta.
Mix together butter, cake mix and 2 eggs and place in a 9 x 13-inch greased pan. Mix powdered sugar, cream cheese and 2 eggs and pour over first layer. Bake at 350° for 25 to 35 minutes. Let cool and top with 1/2 cup powdered sugar.
Brown beef, onion and garlic; drain and cool. Add Cheddar, cottage and Mozzarella cheeses and mayo. Mix well. Carefully spoon into shells and place in a large casserole dish. Cover with spaghetti sauce. Sprinkle with oregano. Sprinkle with extra Cheddar and Mozzarella cheeses. Cover and bake for 15 minutes at 350°. Uncover and bake an additional 15 minutes at 350°.
Mix together the sour cream, lemon juice, sugar and salt. To this, add the pineapple, cherries, pecans and bananas. Freeze in cupcake papers in muffin tins or in 7 x 11-inch pan and cut into squares. Serves 8 to 12.
Place all ingredients in blender container. Blend on high speed for 2 minutes. Pour into glasses. Makes 1 quart.
Preheat oven to 350°. Use directions on cake box for egg white packet. Mix cake mix packet with cocoa and coffee; add slowly to egg whites after peaking. Bake 40 to 45 minutes for regular sponge texture, less time for brownie texture. Do not oil pan. Use either Bundt or angel food cake pan.
Microwave ground beef on High for 4-5 minutes and drain. Stir in soups, cheese and pepper. Cook on High, covered for 7-8 minutes. Serve over noodles and garnish with parsley.
Mix together first 3 ingredients. Add pineapple juice. Mix well and freeze in any size container. To serve: Pour ginger ale over partially thawed punch mix.
Heat oil in Dutch oven. Saute onions until golden. Add meat; brown lightly. Add remaining ingredients except for the cornstarch and water. Cover; simmer slowly for 1 1/2 to 3 hours until meat is tender. Skim off fat. Mix cornstarch and water; stir into meat gravy mixture. Bring to a boil, still stirring. Stir while it boils, 2 minutes. Serve with buttered noodles. Makes 6 servings.
Stir ingredients together. Place in greased pan. Bake 15 minutes at 375°.
Preheat oven to 350°F. Grease two 9" round layer cake pans; set aside.
Cook ziti/pasta according to package. In medium saucepan over low heat, melt butter; remove from heat. Stir in flour, mustard, salt and pepper until smooth. Slowly stir in milk; return to heat. Cook, stirring constantly, until mixture thickens and boils. Stir in half the cheese; over very low heat, cook just until cheese is melted. Drain pasta thoroughly; stir into sauce. Stir in scallions, broken zucchini and tomato. Mix well. Into 2-quart baking dish, pour pasta and vegetable mixture. Sprinkle with remaining cheese and paprika. Bake 20 minutes.
Preheat oven to 350°. Grease 2-quart casserole. Mix rice, corn, garlic, milk, chili powder, salt, pepper and 1 1/2 cups cheese. Pour into casserole. Place tomatoes on top. Cook in oven for 35 minutes. Remove. Sprinkle on 1/2 cup cheese and cook 5 minutes longer.
Stew chicken until tender. Remove bones and cut chicken into small pieces. Add other ingredients and pour into baking dish (you'll need a deep dish). Place uncooked pie crust on top. Bake at 350° for approximately 45 minutes or until brown on top.
Chop Milky Ways and pour 1/2 can Pet milk on them and melt in microwave. Mix other ingredients. Pour into freezer. Fill to line with milk. Freeze as instructed by freezer instruction.
Cream sugar, Crisco and oleo. Add egg yolks, flour, soda, buttermilk and coconut. Beat egg whites, then fold into the rest of the mixture. Add vanilla and salt. Bake at 350° for 25 to 30 minutes. Cool and ice. This recipe will serve 8 people.
Heat oil in deep skillet or fryer. Cut eggplant into thin slices. Dip in egg. Dip in flour. Place slices into hot oil and cook until lightly browned. Remove from oil and drain. Sprinkle with salt and pepper, then cheese.
Melt shortening and chocolate in saucepan over low heat, stirring constantly. Cool. Beat in vanilla and sugar. Add eggs, one at a time, beating well after each addition. Sift flour and salt. Add nuts. Combine with chocolate mixture and blend. Turn into greased, waxed paper lined 8 x 8 x 2-inch pan. Bake in moderate oven at 325° for about 25 minutes. Turn out on cake rack; remove paper. Cool. Cut in squares.
Season chops with seasoned salt and black pepper. Brown in skillet sprayed with Pam. Drain; set aside. Mix together hash browns, soup, onions, milk and cheese. Season with seasoned salt and pepper. Pour into 9 x 13-inch casserole dish sprayed with Pam. Bake covered with foil 1 hour at 350°. Uncover and put 1/2 slice Velveeta cheese on each pork chop. Return to oven until cheese melts on chops.
Preheat oven to 350°. Mix together all in bowl until evenly mixed. Roll into walnut-sized balls (smaller will make crispier cookies and larger balls will be chewier). Place on cookie sheet (ungreased). Press crisscross pattern into each cookie with sugar-dipped fork. Bake 8 to 10 minutes. Yields 24 to 30 cookies.
Melt 1 stick of butter in pan and brown 2 cups of croutons in oven. Combine all ingredients except cheese and 2 cups croutons. Pile chicken mixture in 9 x 13-inch baking pan. Sprinkle with cheese and 2 cups croutons. Bake 15 to 20 minutes in 425° oven. Cut into squares before serving. Enjoy!
In a large bowl combine soup and water. Cook shells according to directions of package. Prepare stuffing according to package directions. Combine chicken, stuffing and mayo. Pour about 2 c. of soup mix on the bottom of a 9 X 13 pan. Stuff shells with chicken mixture. Layer in pan. Pour remaining soup on top. Sprinkle with cheese. Best if made the day before. Bake in a 350 degree oven for 45 minutes.
Pour water over the oatmeal. Let cool 20 minutes. Cream the sugars, margarine and oatmeal mixture. Add remaining ingredients. Bake 40 minutes at 350° in a greased 9 x 13-inch pan.
Defrost cauliflower under running water until separated. Dry on paper towel. Roll cauliflower in crumbs and arrange in single layer on pan. Sprinkle remaining crumbs over cauliflower. Add salt, pepper and garlic powder to taste. Pour oil over cauliflower. Sprinkle cheese over top. About 20 minutes into cooking, turn with spatula. Bake at 350°. Time: 30 to 45 minutes.
Mix all together and mold into patties. Brown in skillet, about 10 minutes or less.
Thread shrimp on metal skewers. Place skewers on grill over medium hot coals. Grill 2 minutes on each side or until shrimp turn pink, brushing generously with barbecue sauce.
Mix together in bowl until it thickens. Serve over hot biscuits, ice cream, etc.
Brown beef and all spices, tomatoes and tomato paste. Cook about 30 minutes. Boil noodles; add olive oil to water.
Parboil and cut potatoes in quarter-inch slices. Cook the other ingredients to form syrup. Place	the slices of potatoes in the syrup and simmer gently for one hour, then let syrup boil away slightly.
You will need a large 16-quart metal dish pan, 18 pint cans and lids (washed and heated), large stirring spoon, ladle, funnel and medium spoon. Move oven rack on bottom (second notch). Heat oven to 500°.
Drain the fruit and set aside. Slice oranges in half. Combine cottage cheese, Cool Whip and dry gelatin. Stir well and add fruit. Chill at least an hour. May be served on lettuce.
Simmer chicken livers in the water/stock until done. Add onion, mushrooms, salt, pepper and wine. Simmer for five (5) minutes. You may thicken with a little cornstarch if so desired. Serves 4.
Combine milk and soup. Set aside. Combine meat, broccoli, half of the cheese and 1/2 can of onions. Stir in 3/4 cup of the soup. Divide the meat mixture evenly between the tortillas and roll up. Place seam side down in a lightly greased 9 x 13-inch pan. Pour remaining soup over the tortillas. Bake in a 350° oven for 35 minutes. Top tortillas with remaining cheese and onions. Bake, uncovered, for 5 minutes.
Arrange broccoli in greased baking dish. Place boned chicken on top (chicken can be boned before or after cooking in salt water). Mix next 4 ingredients. Pour over chicken. Sprinkle bread crumbs over top. Bake at 350° until heated through and crumbs are browned, 20 to 30 minutes. Serve with rice (1 cup uncooked rice = 4 servings).
Defrost green beans. Mix in remaining ingredients. Place in greased casserole. Cover. Bake in 350° oven for 50 minutes.
Put into 4 one pound coffee cans or 2 loaf pans. Fill half full. Bake at 350° for 1 hour. Let stand 10 minutes, then dump out.
Mix all ingredients together. Pour into four greased 8-inch cake pans. Bake at 325° for 15 minutes.
Bake in a 9-inch uncooked pie shell at 425° for 10 minutes. Reduce heat to 350° and bake until firm.
In a medium saucepan, bring cranberry juice and water to a boil. Add cinnamon apple herbal tea bags; cover and brew 5 minutes. Remove tea bags; stir in sugar. Pour into mugs and garnish with cinnamon sticks and fresh cranberries.
Cream butter and sugars. Add vanilla and eggs. Mix in the flour, baking soda and salt. Stir in the toffee bits and almonds. Drop onto ungreased cookie sheets and bake 8-10 minutes.
Beat milk lightly and add lemon juice, pecans, coconut and pineapple. Fold together with all of Cool Whip. Fill pie crust. Add cherries to top of pie and chill.
Mix cornstarch, sugar, salt and water in a small saucepan until thoroughly dissolved. Cook over low heat, stirring constantly, until thick and clear. Add diced peaches and flavoring and set aside while preparing pastry.
Boil chicken in plenty of water. Let the chicken set in broth until cool. Chop chicken. Cook spaghetti in chicken broth (skim fat from broth first). Drain the spaghetti and combine with the chicken. Add bell pepper, onion, mushrooms and pimentos.
Butter bottom of pan; put cooked broccoli on butter; lay chicken on top of broccoli. Mix other ingredients except cheese and bread crumbs. Pour mixed ingredients over chicken. Sprinkle with bread crumbs and top with cheese. Bake at 325° for 30 minutes to 45 minutes.
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan.
Mix all together. Mix up with hands like dough. Keep folding for about 10 minutes. Make out patties and fry in electric skillet until brown. Put on cookie sheet and put in oven for 5 minutes to dry oil off. Goes good with turkey or chicken.
Combine sugar and flour. Add salad dressing, water and chocolate.	Beat well. Bake at 350° for 30 minutes.
Cream shortening, sugar and egg. Add soda, vanilla and buttermilk, then flour, salt and cinnamon. Beat well. Stir in chopped rhubarb and 1/3 cup nuts (if desired). Pour into greased 9 x 13-inch pan. Sprinkle top with mixture of 1/3 cup sugar, 1/3 cup nuts and 1 teaspoon cinnamon. Bake at 350° for 30 minutes or until done.
In a large mixing bowl, beat 2 eggs. Add 1 can of cream of mushroom soup and mix. Add cup of mayonnaise and 1 cup grated sharp cheese.
Start rice. Rinse tofu cakes, cube into 1 x 1 1/2-inch pieces. Place on terry towel in	a single layer; cover with another towel. Top with cookie sheet and weight with heavy object. Let sit for 20 minutes while you prepare vegetables. Have everything handy.
Mix shortening, sugar and eggs. Add cocoa, baking soda, hot water and salt. Mix well. Add flour and cold water; mix well. Put in a greased and floured large 9 x 13 x 2-inch cake pan. Bake 45 minutes at 350°.
Tear chicken into pieces. Layer into 9 x 13-inch pan. Layer broccoli, then 2 cans of soup (do not dilute), next cheese, then onion rings. Bake at 350° for 30 minutes.
Cream first 3 ingredients and 1 tablespoon water. Stir in flour and nuts; mix well. Shape into crescents. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool on rack, roll in powdered sugar.
Cream margarine, sugar and egg yolk; beat well. Add flour and cinnamon; mix well. Beat egg white until foamy; spread batter thin on cookie sheet. Brush egg white on top; sprinkle with chopped nuts. Bake at 300° for 25 to 30 minutes. When done, remove from cookie sheet at once.
Beat butter and shortening together. Gradually add sugars, creaming until mixture is light and fluffy. Beat in eggs, one at a time. Sift together dry ingredients and add alternately with milk and vanilla. Stir in nuts. Pour into greased pan. Bake at 350° for 1 hour.
Wash and dry squirrel	pieces. Place 2 quarts boiling water with onions, celery, salt and pepper. Simmer, covered, for 2 hours or until squirrels	are nearly tender. Add carrots, potatoes and corn. Simmer, covered, for 30 minutes or until all are tender. Blend	flour with cold water to make a paste. Then stir into stew. Cook until thickened. Serves 6 people.
Mix all ingredients and add enough milk to moisten. Top with bread or cracker crumbs and bake at 350° for 30 to 40 minutes.
Sprinkle over vegetables the salt and let stand overnight or 3 hours. Drain off salt water. Boil vinegar, sugar, mustard seed and turmeric. Put pickles in and boil up and can.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed until well blended. Stir in carrots and walnuts. Pour in greased pan (13 x 9-inch). Bake at 350° for 35 minutes or until done. Cool and spread with frosting.
Stir together cake mix, pie filling, extract and eggs. Bake at 350° in a greased and floured 9 x 13-inch pan for 25 to 30 minutes. While baking, mix sugar, margarine and milk over low heat; bring to boil for 1 minute. Remove from heat and add chocolate chips. Stir until smooth and pour over warm cake. Can also be baked in a greased and floured 15 x 10-inch pan for 20 to 25 minutes.
Wash and drain fresh oysters. Season with salt and pepper. Roll in flour. Dip in beaten egg. Roll in cracker crumbs. Roll off surplus in colander. Press each flat in original shape. Drop into hot, deep fat and fry to a golden brown. Drain well.