HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking powder, salt and sugar. Add sweet milk and beat together. Pour batter into a greased pan. Pour juicy fruit over batter and bake slowly about 35 minutes.
Sauce onions. Add 2 cans soup, milk, corn, cheese and shrimp. Simmer until cheese is melted and flavors are blended. Good served with fresh spinach salad.
Melt chocolate bits, peanut butter and margarine together. Stir in Chex cereal and marshmallows. Dump this into a grocery bag with powdered sugar and shake.
Grease a square 9 x 9-inch pan. Mix Bisquick, water and oregano until dough forms. Turn onto floured surface. Gently roll in flour to coat. Knead 50 times. Divide dough into halves. Roll each half into 9-inch squares. Place one square into pan. Beat eggs slightly; reserve 1 tablespoon. Mix rest of eggs, broccoli and 1 1/2 cups cheese thoroughly. Spread over square in pan.
Heat oil in large frying pan. Add onions and garlic. Cook until soft over low heat. Turn up heat and add the meat, stirring until it is well browned.
Bring sugar, Karo and oleo to boil. Add peanut butter; stir until creamy. Remove from fire. Add corn flakes. Drop from spoon onto cookie sheet, or pour onto cookie sheet. Cool and break. (No baking.)
Mix together sugar, dates, peanut butter, walnuts and butter. Shape into logs and chill for 2 hours.
Sprinkle jello over cottage cheese. Mix well. Stir in fruit cocktail. Fold in Cool Whip. Refrigerate.
Mix oil, dill weed and dressing mix. Pour over oyster crackers. Stir well until absorbed. Cover several hours and stir well again.
Mix pudding and milk. Blend until thick. Fold in Cool Whip. Layer graham crackers in a large dish. Pour 1/2 pudding over crackers. Sprinkle with cinnamon. Layer crackers again and repeat. Finish with crackers.
Boil spaghetti and rinse. In large container, toss with 1/2 Wish-Bone dressing. Cook Skroodles; drain. Rinse. Add to spaghetti and Wish-Bone dressing.
Crust: Crush cookies and mix with 1/2 cup melted margarine. Pat all but 3/4 cup in a 9 x 13 pan. Freeze 1 hour.
Mix all ingredients together (it helps if they are room temperature) in a bowl. Roll them into little balls and bake on a cookie sheet or baking pan at 325° for 30 minutes.
In a 2-quart saucepan, mix potatoes and broth. Heat to boiling; cover and turn heat to low and cook gently 2 to 3 minutes, until potatoes are tender. Mix cornstarch with a little of the milk, blending until smooth. Combine with remaining milk and salt; stir into potato mixture. Heat to boiling, stirring until mixture is smooth and slightly thickened. Remove from heat and add cheese, parsley and butter. Add vegetables and meat.
Mix first 6 ingredients together; then mix mayonnaise, sugar and vinegar and pour over vegetables. Serve.
Preheat oven to 350°. Wash and cut chicken into bite-size pieces. In a blender add stuffing, parsley and cheese until fine. Melt margarine; dip chicken, rolling in stuffing mixture. Place on a cookie sheet. Bake for 20 minutes. Voila!!
Cover beans with water. Add baking soda and bring to a boil. Cover and let stand 30 minutes.
Combine margarine, sugar and milk in saucepan. Boil for 3 to 4 minutes, stirring constantly. Remove from heat. Add peanut butter, vanilla and cocoa; fold in nuts and oats. Drop by spoonfuls onto waxed paper. Let cool thoroughly before serving.
Saute onion and add ground meat. Cook until brown. Mix other ingredients and put in casserole dish. Cook 20 minutes at 350°.
Mix pecans, melted margarine and flour together, well. Spread in bottom of 9 X 13 baking dish. Bake 15 minutes at 350°. Cool. Beat until smooth, powdered sugar, cream cheese and 2 Tablespoons milk. Spread over cooled crust. Beat until smooth pudding and 3 cups milk. Spread over cream cheese layer. Top with cool whip. Refrigerate and serve cold.
Cook limas according to directions and drain. Saute shallots in butter. Add yogurt and parsley. Stir to blend. Add cooked limas. Spoon into center of carrot ring. Serve immediately. Serves 6 to 8.
Dump all together and mix. Bake in a greased and floured 9 x 13-inch pan for 40 minutes at 350°.
Mix all ingredients; form into balls. Press with fork. Bake at 350° for 15 to 18 minutes or until bottoms turn light brown.
Mix all ingredients together. Spread on Ritz crackers; garnish with lettuce and tomatoes or fill pocket bread.
Bake pastry shell at 425° for 8 minutes. Remove from oven. Reduce heat to 350°. Cut 6 slices cheese into pieces. In skillet, brown meat and pour off fat. Add tomato sauce, pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat. Stir in eggs, flour and cheese pieces. Turn into prepared shell and bake 20 minutes or until hot. Top with remaining cheese slices. Bake 3 minutes longer. Refrigerate leftovers.
In saucepan, cook bacon until crisp; remove bacon and set aside. To drippings, add potatoes, celery, carrots, onion, water, salt and pepper. Cook, covered, for about 15 minutes or until tender. Combine flour with small amount of milk until dissolved. Add to potato mixture along with remaining milk. Cook over medium heat until mixture boils. Garnish with bacon. Makes 4 to 5 servings. Tips: Bacon can be omitted. Cook vegetables in water as directed. Add 2 tablespoons butter when adding milk.
Coat chicken with flour. Arrange it in single layers, skins down, in melted butter in a baking dish. Bake uncovered in moderate oven, 425°, for 30 minutes. Turn chicken; bake until brown, 15 to 20 minutes. Pour excess fat. Combine canned milk, soup, cheese, salt and pepper. Add chopped onion and mushrooms to chicken. Pour milk mixture over chicken and add paprika. Cover dish with foil. Reduce temperature to 325° for 15 to 20 minutes.
In blender container, place orange juice, strawberries and pineapple juice. Cover and blend until frothy. Stir in carbonated water; pour over ice in tall glasses. Makes 5 (8 ounce) servings.
Mix and sprinkle dry jello over cottage cheese; mix well. Add all ingredients together. Add Cool Whip; mix well. Cool for 4 hours or overnight. Any flavor jello may be used. Orange is the original flavor.
Cream butter and sugar. Add flour; pat mixture into 9 x 13-inch pan and bake at 350° for 20 minutes.
Mix well until blended. Pour into a 9 x 9-inch dish and bake 35 minutes at 350°.
Melt margarine and mix with sugar. Add eggs and beat mixture well. Add vinegar, vanilla and nuts, mix well. Put in unbaked pie shell and bake 40 to 45 minutes at 350°. This pecan pie is lighter and not as sweet as most pecan pie recipes.
Scald milk; add sugar, salt and shortening. Cool to lukewarm and crumble in yeast. Stir in beaten eggs. Add flour and beat thoroughly. Cover and let rise until double in bulk. Place in a Sally Lunn ring mold or tubular pan (I use a Bundt pan). Let rise again until double in bulk. Bake at 350° for 1 hour. Yields 16 large servings.
Mix Miracle Whip, Italian seasoning, garlic salt and black pepper; set aside. Cook rotini and drain. Add Swiss cheese while still hot, then add to Miracle Whip mixture and add vegetables. You may use any or all of the different vegetables.
Combine chicken and broth in 6-quart pot. Cook 15 to 20 minutes. Remove chicken from broth and skim off fat. Bone and cube chicken. Saute onions and garlic in olive oil until tender. Add chopped chilies, cumin, Tabasco sauce, oregano and cinnamon. Do this in original pot. Add broth (6 cups should be left) and soaked beans. Cook until beans are done. Add chicken cubes and season to taste. Just before serving, add 1 cup of shredded cheese.
Stir shortening, just to soften. Add egg. Beat well. Stir in dry ingredients. Add milk. Blend well. Bake at 350° about 20 to 25 minutes.
Layer potatoes and onion in baking dish. Melt oil in pan; add flour; stir until smooth. Gradually add broth, mayonnaise or sour cream, salt and a little pepper. Stir until thick. Pour over taters; sprinkle with paprika. Cover and bake 2 hours at 325°.
Put crackers in large bowl. Put garlic powder, onion powder, dill weed and dressing mix on crackers. Warm up the oil and pour over crackers. Bake in 200° oven for 1 hour. Stir every 15 minutes.
Brown ground beef, onion and green pepper. Drain well, then add sauce mixture, oregano, salt and pepper. Let simmer 10 minutes. Cook the spaghetti and drain. Add to sauce mixture, then pour into a large, greased baking dish. Top with cheeses and arrange pepperoni on top. Bake in a 350° oven until it bubbles and cheeses are melted.
Remove seeds from grapes; cut each grape into quarters. Slice apples and banana into small wedges. Lightly mix fruit in bowl. Add Miracle Whip, lemon juice and vinegar. Lightly mix. Serves 4.
Sift together all the dry ingredients. Stir in the apple and 1/4 cup nuts. Combine butter, milk and egg. Stir into the flour mixture and blend only. Pour into greased and floured 9-inch round pan. Spread sour cream over top. Combine sugars and spread over the sour cream. Sprinkle on remaining nuts. Bake at 400° in preheated oven for 40 to 45 minutes. Serve warm with butter or whipped cream. It is also good cold.
Tear cake into small hunks and put in 9 x 13 pan. Whip Dream Whip according to package direction. Cut cream cheese into small bits and add to Dream Whip. Whip until smooth. Pour over cake and stir gently until all the cake is covered. Pour pie filling on top and smooth so it will look nice, Refrigerate at least 3 hours before serving.
Combine potatoes, cream cheese and sour cream. Mash together. Add a small amount of milk if needed. Put in a 9 x 13-inch pan. Refrigerate until needed. Drizzle melted oleo on top and sprinkle with paprika. Bake in a 350° oven until heated through. Very good.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Add melted butter or margarine. Stir in chocolate chips and walnuts; mix well. Pour mixture into unbaked pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream. (May freeze.)
Wash some gooseberries and put some sugar on them. Boil them on the stove. Rol out a crust and put it in a pie plate. Put the berries in the crust and fold over the ends. Dot with butter and sprinkle with sugar. Bake in a 450° oven until done. Serves 6 to 8. Put some ice cream on top and you'll swallow your tongue, honey!
Brown ground chuck in shortening. Add onion, tomatoes, ketchup, steak sauce and green pepper. Simmer for 30 minutes. Cook macaroni according to package directions and combine macaroni and ground beef mixture in a baking dish. Season to taste. Gently spoon cream of mushroom soup into mixture. (Put cheese on top before you bake.)
Mix all ingredients. Pour mixture into Bundt pan or 9 x 13-inch pan. Bake for 40 to 50 minutes in 350° oven. Sprinkle powdered sugar on top.
Tear chicken into pieces and place in 2 1/2-quart casserole dish. Mix soup and sour cream with chicken. Mix stuffing mix with chicken broth. Place on top of chicken mixture. Bake in a 350° oven for 30 to 35 minutes.
Crumble cornbread in 9 x 13-inch pan. Spread pinto beans over cornbread. Layer lettuce, tomato, onions, pepper, pickles and bacon. Combine mayonnaise and pickle juice until smooth. Pour over salad.
Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly until mixture comes to full boil; remove from heat.
Mix all ingredients into a large bowl until well blended. Flour and grease 2 loaf pans or 1 tube pan. Bake at 350° for 1 hour. Makes 2 loaves or 1 (10-inch) tube pan. Remove when cooled.
Cream butter; add sugar and blend well. Add beaten eggs and applesauce. Add remaining ingredients. Bake about 1 hour in 325° oven.
Mix together butter, brown sugar and nuts. Pile 1/2 teaspoon mix on a Ritz cracker. Place on greased cookie sheet. Bake at 325° for 7 to 10 minutes. Store in an airtight container.
Mix all ingredients, except wings, in a large, glass bowl. Add wings. Marinate overnight.
If using frozen spinach, cook as directed. If using frozen or canned, be sure to drain well. Blend soup, seasoned salt, onion and	milk. Combine	with spinach and blend well. Spoon into buttered casserole dish and sprinkle with cheese. Bake at 350° for 20 to 25 minutes.
Preheat oven to 375°. Melt over hot (not boiling) water, 3/4 cup mint-chocolate morsels; stir until smooth. Remove from heat; cool. In bowl, combine flour, baking soda and salt; set aside. In another bowl, combine melted chocolate, butter, brown sugar, sugar and vanilla; beat well. Gradually blend in flour mixture. Stir in remaining 3/4 cup mint-chocolate morsels and nuts.
Brown hamburger meat, then drain fat. Add Veg-All tomatoes and sauce, okra and onions. Cook on medium heat about 20 minutes. When done, add spaghetti noodles. Then cook until noodles are tender. Salt and pepper to taste. You may have to add a little water to make it more soupy.
Saute onion and garlic in cooking oil until golden. Add chicken and cooking wine. Cover and cook 5 minutes. Add vegetables, m.s.g. and salt. When vegetables are soft, add cooked rice in small amounts, mixing it through vegetables. Add soy sauce and mix well. When ingredients are thoroughly heated, add sesame oil and toss. Ready to serve.
Preheat oven to 325°. Grease and flour 9 x 13-inch pan. Layer nuts and coconut in pan. Mix cake mix according to directions and pour over nuts and coconut. Mix margarine, cream cheese and sugar with mixer until smooth and creamy. Drop by spoonfuls over cake batter until covered. Bake at 325° for 45 minutes to 1 hour. Cool 10 minutes and turn out on large platter or cookie sheet.
Mix well. Shape into balls. Press with a fork and crisscross. Bake at 400° for 7 to 8 minutes.
Saute onion in butter. Add soup, milk, cheese and rice and mix in broccoli. Bake at 350° for 40 to 50 minutes.
Mix well. Roll in small balls about the size of a walnut. Bake at 350° for 25 to 30 minutes.
Mix all together well. Bake in 12 Pam-sprayed muffin pans. Bake 30 minutes at 350°.
Heat oven to 425°. Combine sugar, salt and spices; add pumpkin, milk and eggs. Beat until smooth. Pour into pie shell. Bake at 425° for 15 minutes; lower heat to 350°. Bake another 40 minutes.
Cream butter and sugar; add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in almonds, raisins and rind. Turn into 2 well-greased 7 x 3 x 2-inch loaf pans. Bake 50 minutes at 350°. Yield: 2 loaves.
Preheat oven to 325°. Mix ingredients of crust together on medium speed until crumbly. Press into a buttered 13 x 9-inch pan.
Cut bread in 1/2 slices; lay on the bottom of a pie pan (ovensafe). Mix salt in eggs. Pour eggs on top. Put ham, grated cheese, bell pepper and onion on it. Bake at 350° for 40 minutes. Put 1/2 sliced cheese on top. Bake another 5 to 10 minutes.
Layer lettuce and chopped vegetables. Frost the top with mayonnaise and cover with cheese and bacon. This will keep in icebox for 2 days. I usually make just half the recipe.
Grease oblong pan. Prepare filling. Heat butter and chocolate in small saucepan until melted. Cool. Mix chocolate, sugar, eggs and vanilla in large bowl on medium speed. Beat in flour on low speed. Spread half of dough in pan. Spread with cream cheese filling. Gently swirl through dough with spoon.
Prepare 1 (9-inch) pie crust. Bake for 5 minutes. Sprinkle 1/2 to 3/4 pound cooked bacon or crumbled sausage in shell. Grate Cheddar cheese over meat. Mix eggs, salt and half and half. Pour into shell over meat and cheese. Sprinkle pepper on top. Bake at 325° for 30 to 40 minutes. Let sit for 10 minutes before serving.
Rinse beef if salty. Lightly fry beef and onion in oleo until beef begins to curl. Stir in flour; add corn. Heat until hot. Add milk, cheese, green pepper and olives. Stir over low heat until cheese melts. Serve on buttered toast.
Mix chocolate chips, margarine and cream in heavy saucepan. Place over very low heat and stir until chips and margarine are melted and mixture is smooth and thick. Remove from heat. Beat in powdered sugar until mixture is smooth again. Stir in peppermint extract. Cover and chill 1 to 2 hours until mixture is thick enough to shape or drop into small candy cups. Divide mixture into 24 portions. Drop with No. 70 small scoop or roll into small balls before placing in candy cups. Makes about 24 bon bons.
Saute onions (do not brown). Add hamburger to onions and drain when done. Add spaghetti sauce. Add tomato sauce. (Rinse cans so there will be enough water in sauce.) Cook about 1 hour.
Fry salt pork and onions until lightly browned; add water, potatoes and pepper. Boil 15 minutes or until potatoes are tender. Heat fresh clams and clam liquor to boiling; add with milk to soup mixture and again bring to a boil. Pour chowder over plain or crumbled crackers in a serving bowl. Makes 6 servings.
Cook the first 7 ingredients until thickened. Cool in the refrigerator. Add the remaining ingredients.
Combine sugar, mustard, salt and vinegar in a saucepan and boil for 1 minute. Cool to lukewarm and slowly blend in oil, celery seed and grated onion. Keep in refrigerator and use as needed. This is delicious on fresh leaf lettuce.
Mix flour, butter, and powdered sugar and press into 9 inch square pan. Bake at 350 degrees for 20 minutes. Beat the rest of the ingredients and pour over crust. Bake 25 minutes more. Sprinkle with powdered sugar and cut into squares.
Boil chicken. When done, shred chicken. Mix 1 can cream of chicken soup with sour cream. Stir in chicken and put in casserole dish.
Mix shortening, sugar and egg; beat well. Add the other ingredients; mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° until lightly brown. (They have a better flavor when baked no longer than the light brown stage.)
Melt butter and cook onions until tender; stir in shrimp and let brown. Stir in Mexene seasoning, flour, salt and gradually add milk. Cook about 5 minutes. Stir in tomato catsup, bay leaf and Worcestershire sauce. Let steam a few minutes. Serve over boiled rice while hot.
Beat all together at medium speed for 2 minutes. Pour into 2 (9-inch) unbaked pie crusts. Bake at 375° for 1 hour and 15 minutes.
In large mixing bowl, combine egg whites, 1/2 pound sugar, corn syrup, extract and food color. Beat on low speed until ingredients are just blended. Increase speed to high; beat until stiff peaks are formed, occasionally scraping bowl with rubber spatula. Beat time is 7 to 8 minutes.
Boil chicken until done. Mix ingredients with water, making a stiff dough. Roll dough thin and cut into pieces about 2 x 3 inches. Drop dumplings into broth. Cover and reduce heat to medium, cooking about 5 minutes. Do not stir dumplings.
Cut up chicken and wash. Place in a 9 x 13-inch pan. Sprinkle dry onion soup all over chicken. Mix soup and pour over. Bake in a 400° oven until chicken is done.
To marinade, mix seasonings and liquids. Pour over your tri-tip. Cover and refrigerate overnight. Grill tri-tip and use marinade as a basting sauce.
Melt butter. Add onion and add chicken livers. Cook 10 minutes, stirring occasionally. Add 3/4 cup broth, sherry, paprika, allspice, salt, pepper and garlic. Cook 5 minutes. Remove from heat and add the bourbon. Soften the gelatin in the remaining 3/4 cup broth and cook over boiling water until dissolved. Place the chicken liver mixture in a blender. Blend until smooth. Stir the gelatin and walnuts into the mixture. Turn into or 5 or 6 cup mold or into several small molds and chill until firm. Can be frozen.
In a large nonstick skillet, cook beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes.
1. Heat oil in skillet. Cook onion over moderate heat until soft. Add meat and brown it. 2. Add rest of ingredients and cover. Cook over low heat 45 minutes stirring occasionally. 3. Heat oven to 350°. Do not grease pan. Put small amount of sauce in bottom of pan. Lay in half the lasagna noodles (uncooked). Spread 1/2 the bucket of cottage cheese, 1/2 mozzarella cheese. 4. Pour on half of sauce. Repeat layers. Top with parmesan cheese. Bake 35-40 minutes until bubbly. Let stand 10 minutes.
Mix all ingredients except preserves and pack in a mold. Fill center with preserves and serve with crackers.
Boil with lid for 5 minutes (not berries). Add cranberries. Let come to boil. Stir gently not to crush berries. Cook for 2 minutes. Cool and store in refrigerator until served.
Mix the first 4 ingredients. Melt margarine, peanut butter and vanilla together. Add to first mixture. Mix well. Roll out into balls. Melt chocolate chips and paraffin. Dip round balls into this with fork. Let dry on foil.
Cook pudding until done. Empty cake mix contents into bowl. Pour cooked pudding into mix; stir thoroughly. Pour this into a greased cake pan. Sprinkle pecan chips and butterscotch chips evenly over top. Bake at 350° until done.
Mix flour and cocoa. Add eggs and sugar. Add vanilla, then melted butter. Pour into unbaked pie shell. Bake at 325° for 20 to 30 minutes, or until pie has begun to set. Don't overcook.
Cook Brussels sprouts according to package directions. Meanwhile, cook noodles in boiling salted water according to package directions. Drain well; rinse with hot water. Cook onions in 2 tablespoons of the butter in a large frying pan, until transparent. Remove from heat. Blend in garlic, paprika, salt, caraway seed, sour cream and cottage cheese. Fold in noodles and sprouts. Spread in a 2-quart casserole. Mix bread crumbs with butter; sprinkle casserole and bake at 375° for 25 to 30 minutes.
Mix cake according to package. Pour batter into a greased 9 x 13-inch pan. Spread rhubarb over batter. Sprinkle sugar over and pour cream over top. Do not mix. Bake at 350° for 35 to 40 minutes.
Mix all together and knead. Makes 4 double pies. Roll out and bake according to type of pie you are making.
Combine all ingredients. Pour over spareribs and marinate overnight, turning several times. Line shallow pan with foil.
STEP ONE: Combine water and yeast in large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Chop vegetables and cook with ground beef until crumbly and slightly brown. Add other ingredients and bake in a covered dish for 2 hours at 300°.
Whip egg whites until very stiff. Fold into mixture of all ingredients; stir until well mixed. Pour into shells. Bake at 350° for 30 minutes, then at 300° for 15 minutes.
Mix all ingredients together and roll into rolls. Wrap in wax paper and freeze at least 6 hours. Bake at 275° until light brown. Slice real thin and put on greased cookie sheet.
Place roast in crock-pot. Add soup on top of roast. Do not add water. Cover. Cook on high for 5 hours or until roast is tender. Remove roast, then soup, which is now great gravy.
Boil together and cool the water and tea bags. Combine all ingredients and freeze in a large plastic container that mixture can be scooped from. To serve, scoop frozen mixture into a glass and pour 7-Up, Sprite or sour mix over it. It is delicious and serves a large crowd.
Mix flour, baking soda and salt in small bowl. Beat margarine and sugars in large bowl with mixer until fluffy. Blend in eggs and vanilla. Add flour mixture; beat until blended. Stir in chocolate chips and crisp rice cereal.
Mix all ingredients together and boil until well blended. Keep warm while using. (Roast your meat; use sauce as desired.)
In a 2-quart pan, mix sugar and cocoa together until blended. Add butter and milk. Bring to a boil. Boil for 3 minutes. (Do not stir while boiling.) Turn heat off. Add peanut butter and vanilla. Mix until peanut butter is melted, then stir in oats. Spoon onto wax paper.
In a large bowl, combine popcorn, cereal, M&M's and pretzels. Set aside.
Mix all wet ingredients together. Add dry ingredients. Mix very well. Put batter into small bread pans. Bake at 350° for 45 minutes.
Cut orange in quarters; remove seeds and white core. Grind or use blender. (Add enough water to juice and pulp to make one cup.) Combine with oleo and salt; bring to boil. Cool to lukewarm; add yeast. Beat until well blended. Add enough flour to make a stiff dough. Knead for about 10 minutes on a well floured board. Let rise in warm place until double in bulk. Knead again. Place in well greased loaf pan. Let rise. Bake in 375° oven for 45 minutes.