HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 8-inch square baking pan with plastic wrap. In 3-quart microwavable bowl, combine corn syrup and evaporated milk. Stir until well blended. Microwave on High (100%) 3 minutes. Stir in chocolate chips until melted. Stir in sugar, vanilla and walnuts. With wooden spoon, beat until thick and glossy. Spread in prepared pan. Refrigerate 2 hours or until firm. Makes 25 squares.
Mix mushroom soup, water and rice in 13 x 9-inch pan. Place chicken on top of rice. Top with onion soup mix. Bake at 325 for two hours. If short on time bake at 450° for 1 hour. If rice seems dry during baking, more water may be added.
Place berries in unbaked pie shell. Mix remaining ingredients. Pour over berries. Bake slowly at 300° until firm.
Combine all ingredients and bake in 350° oven for 25 to 30 minutes or until top is light golden brown. Let cool slightly and cut into small squares. Best when served warm. Can be reheated in microwave.
Cook broccoli for 4 to 6 minutes or until tender. Drain. Arrange in shallow baking dish. Place poultry slices over broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over poultry. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over all. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Fry onion in butter 3 or 4 minutes. Add cabbage and sprinkle with brown sugar, salt and pepper. Then add wine and vinegar. Cover and cook slowly for 20 to 25 minutes, stirring occasionally. Serves 4.
Brown hamburger. Combine all ingredients, except noodles, in a large pan. Cook several hours on a slow simmer. About 20 minutes before you eat, add the noodles. Cook until done.
Spread crescent rolls evenly in cookie sheet and bake at 375° until brown. Cool. Mix cream cheese, mayo and Ranch dressing together and spread evenly over rolls. Chop broccoli, peppers and carrots very fine and sprinkle over top. Also, sprinkle both cheeses on top. Refrigerate. (Better after refrigerated.)
Combine all ingredients; cook in a baking dish for 1 hour, or until chicken is done. Bake at 350°.
Cream butter; add sugar 1/2 cup at a time; cream until fluffy. Add eggs one at a time. Add flour alternately with cream.	Add vanilla. Pour batter into a greased and floured 10-inch tube pan. Place in cold oven. Set temperature at 350 degrees for 30 minutes. Reduce heat to 325 degrees and bake 1 hour or until done.
Preheat oven to 350°. Beat with electric mixer 3 to 4 minutes. Put into 2 floured bread tins. Bake 30 to 40 minutes at 350°.
Preheat oven to 350°. In large skillet, heat oil; brown pork chops and drain. Sprinkle with seasoned salt. Set aside. In a large bowl, combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cheese and 1/2 can French fried onions. Spoon mixture in a 9 x 13-inch baking dish. Arrange chops on top. Bake, covered, at 350° for 35 to 40 minutes or until done. Top with remaining cheese and onion. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings.
Mix in saucepan, margarine, shortening, cocoa and water and bring to boil. Pour over flour and sugar. Add other ingredients. Bake in shallow greased pan (20 x 13-inch) at 375° for 20 minutes or until it springs back to touch. Five minutes before cake is done, prepare frosting.
Spread applesauce on bottom of 2 1/2-quart casserole dish or shallow glass baking dish. Cover with cherry pie filling. Arrange fruit in layers atop pie filling. Sprinkle sugar and cinnamon on top, then sherry. Bake at 325° for 1 hour. Serves 10.
Saute onion, peppers and garlic. Add bay leaves, thyme and parsley for 5 minutes. Add tomatoes and stock or water; bring to a boil. Add choice of meat, rice and seasonings. Cook 45 minutes. Serve hot with French bread.
Cook your hamburger meat and while doing that cook all the other ingredients in a slow cooker. Then when meat is done add to the mix, let cook for about one hour.
Allow cream cheese to soften (real mushy). Mix all of the ingredients together. Refrigerate for about an hour. Form into a ball and roll in either chopped nuts or cracker crumbs.
Saute onion and oleo. Brown the beef slightly. Simmer until thickened. Chop onion and use raw with mustard for hot dogs or hamburgers.
Combine in pan and lightly sprinkle with brown sugar. Heat and serve warm with toothpicks.
Mix peas, green beans, corn, celery and pimento. Then boil sugar, vinegar, oil, salt and pepper. Pour over first mixture. Serve chilled. This is better when prepared night before and refrigerated.
Pour boiling water over oatmeal and margarine. Let stand 15 to 20 minutes. Add remaining ingredients and stir gently with a wooden spoon. Do not use mixer. Pour into 8 or 9-inch buttered baking pan. Bake 35 minutes at 350°.
Mix together; spread in 11 x 16-inch pan. Bake at 375° for 7 minutes. Cool thoroughly. Spread 1 large container of Cool Whip over cooled crust.
Heat oven to 375°. Cut beef in 2-inch strips. Melt oleo; add mushrooms. Saute and remove. Add beef and brown. Return mushrooms to skillet. Add green beans, bouillon and salt. Bring to boil. Cover and cook over low heat for 10 minutes. Mix flour with a little water to make paste. Stir in liquid. Cook until thickened. Arrange ravioli around sides of an 8 x 10-inch pan. Spoon meat in center. Sprinkle with cheese. Cover. Bake for 25 to 30 minutes. Makes 4 to 6 servings.
Cook sugar, cocoa, cornstarch and water until clear and thick. Remove from heat and add vanilla and butter. Serve warm over ice cream. May be stored in refrigerator and served cold.
Combine all ingredients in a heavy saucepan. Bring to a boil while stirring constantly. Reduce heat and simmer for 45 minutes, stirring every few minutes to avoid sticking and scorching. When done, set aside to cool. Store in fridge. Makes 2 cups.
Boil chicken on stove. Cut into cubes and place in bottom of glass casserole dish. Combine cream of chicken soup and sour cream. Pour over chicken. Crumble Ritz crackers (enough to cover) and spread over mixture. Melt 1/2 cup margarine and pour over crackers. Add poppy seed! Bake in preheated oven at 350° for 25 to 30 minutes. Enjoy!
Mix in large bowl. Bake in 8 x 8-inch baking dish sprayed with nonstick cooking spray, uncovered, at 350° for 30 minutes. Each serving equals 3 protein, 1 vegetable, 1 bread and 1/2 milk.
Mix flour, sugar and margarine to form crumbs. Reserve 1 cup crumbs for topping. Dissolve baking soda in hot water. Add molasses and spices. Mix with remaining 3 cups crumbs. Pour into greased and floured oblong pan. Sprinkle with reserved crumbs. Bake at 350° for 45 minutes or until done.
Mix dry ingredients together. Add eggs and oil. Stir only until dry ingredients are moistened; do not beat. Stir in everything else, except 1 cup of nuts. Bake in three 9-inch pans at 350° for 25 to 30 minutes, or until toothpick comes out clean. Cool in pans 10 minutes before removing. Fill and frost.
Defrost potatoes and mix all ingredients togethe reserving 1/4 c. oleo and corn flakes. Put in greased casserole dish and bake at 350° for 45 minutes. Top with crushed corn flakes and 1/4 c. oleo.
Wash the fresh mushrooms. Remove and chop stems. Place stems in small bowl with onion and butter. Cover with plastic wrap. Microwave at High for 1 1/2 to 2 1/2 minutes, until tender. Stir in remaining ingredients. Mound in mushroom caps. Arrange caps on paper towel lined plate with larger caps to the outside. Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice.
Fry suet in heavy kettle. Add venison. Cook, stirring, until browned. Stir in remaining ingredients. Add enough water to cover. Cook slowly for 4 to 5 hours, stirring occasionally, adding water as needed for desired consistency. Serve with pinto beans. Freezes well.
Use enough flour to make dough (not too stiff). Let rise once; punch down and let rise again. Make into any type of rolls desired. Let rise. Bake at 375° to 400° until brown. This is the best roll recipe I have found.
Preheat oven to 350°. Brown chops in skillet. Mix remaining ingredients together. Layer chops in a baking dish and pour sauce over top. Bake 1 to 1 1/2 hours until chops are tender.
Brush fish or chicken filet with sauce. Broil 4 to 6 minutes.
Mix tuna, pineapple, celery and nuts. Mix mayonnaise, curry powder and parsley in another bowl. Put contents into 2 bowls together. Chill before serving. Serve on lettuce leaves. Serves 6.
Mix well and put in unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Heat oven to 350°. Spray baking dish with cooking spray. Mix all ingredients and pour into dish. Dot surface with butter pieces. Bake 30 minutes or until center is firm.
Combine egg, mayonnaise, Worcestershire sauce, mustard and pepper until well blended. Stir in bread crumbs. Fold in salmon. Shape mixture into 4 patties about 3/4-inch thick. Coat all sides with crumbs. Bake at 350° for about 30 minutes or until golden brown. Serve with cocktail sauce, if desired.
Prepare brownie mix and bake according to package directions in a 9 x 13-inch pan. Prick top of warm brownies at 1-inch intervals using fork. Mix together coffee and sugar, then drizzle over brownies. Let cool and crumble. Prepare pudding mix according to package directions, omitting chilling.
Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham, second cheese slice and second bread slice. Spread outside of sandwiches with remaining dressing. Grill until lightly browned on both sides. Makes 4 sandwiches.
Soften cream cheese and beat on medium speed with mixer. Add milk, peanut butter and sugar. Add Cool Whip and mix slowly until well blended and smooth. Place mixture into prepared crust and chill for several hours.
First mix pineapple and Jell-O together. Then mix marshmallows, Cool Whip and cottage cheese with pineapple and Jell-O. Refrigerate.
Mix flour with salt in a small mixing bowl. Add oil and milk, both at once. Stir with a fork until lightly mixed. Dough should round up in a ball.
Combine cornbread mix and sugar in a large bowl. Add eggs, milk and oil. Mix well. Stir in remaining ingredients. Pour batter into a greased baking pan. Bake at 400° for 40 to 50 minutes or until done. This makes enough for a 13 x 9 x 2-inch pan.
Melt butter in Pyrex baking dish. In bowl, whisk together the flour, milk, eggs, salt and baking powder. Stir in cheese and spinach. Brown sausage and break into small pieces. Drain excess fat by placing on paper towel. Pour into baking dish. Bake at 375° for 35 minutes. Cool; cut into squares. When serving leftovers, it is usually better when heated in microwave or oven. You can freeze small sections.
Put 2 tablespoons oil on lipped cooking sheet. Put diced or sliced potatoes on cooking sheet. Add salt and pepper to taste. Bake at 425° for 30 to 40 minutes.
Squeeze water from tofu and crumble. Add the remaining ingredients and mix well. Drop by spoonful into greased frying pan.
Mix and beat well eggs, sour cream and oil. Mix meal, baking powder and salt together, then add to first mixture. Add 1 small can cream-style corn. Bake at 375° for 40 to 50 minutes in an 8-inch or 9-inch baking dish.
Mix together dry ingredients. Cut in butter. Add vanilla and enough milk to make a thick batter; a spoon should stand up in the batter. Add raisins. Spread into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 minutes. Cool slightly and cut into squares. This is much like a scone.
Put water, salt, onion and eggplant in pressure cooker for 5 minutes of pressure. Remove all ingredients from cooker and transfer to another pan or wok. Cook in wok until water is dissolved. While dissolving, add Ro-Tel tomatoes and salt to taste. Add red pepper if needed, but tomatoes are quite spicy!
Mix cream cheese, lemon juice, Worcestershire sauce and onions together. Spread in pie pan. Spoon cocktail sauce on top of mixture. Then spread crabmeat on top of cocktail sauce. Sprinkle parsley flakes on top. Serve with crackers.
Chop shrimp real fine and mix all together. Serve with crackers or chips.
Partially thaw juices, put in bowl, add chilled sodas, stir in	ice and garnish with lime slices. If punch is too tart may add 1 quart ice cream just before serving. Serves 12.
Boil noodles according to package directions. In food processor, combine chicken broth, cheese, flour, onion, garlic powder and sour cream. Blend until smooth. Pour sauce into saucepan and simmer until thick. This is a fairly thin sauce and will thicken.
Combine butter and brown sugar. Bring to a boil. Boil for 2 to 3 minutes. Layer graham crackers in a 13 x 9-inch cookie sheet. Pour mixture over graham crackers. Sprinkle with nuts and chocolate chips. Bake for 12 minutes at 350°. Put in refrigerator for 15 minutes and break into pieces.
Mix all ingredients together. Bake in 450° oven for 30 minutes or until hot.
Cream together butter and sugar. Add eggs and mix well. Add flour, soda and salt. Mix well. Add mashed bananas and nuts. Bake in Bundt pan at 350° about 1 hour.
Mix dry jello and pineapple; add Cool Whip and cottage cheese. Mix well. Chill.
Cream sugar and butter. Add eggs, flour, cocoa and salt. Mix well. Add nuts and vanilla. Bake in 13 x 9-inch pan at 350° for 35 minutes. Remove from oven and put marshmallows on top. Return to oven for 10 minutes. Cool 1 hour and frost.
Preheat oven to 450°. Butter a large cookie sheet. Mix all the ingredients and pour batter evenly onto the cookie sheet. Bake about 20 minutes or until golden brown. Cut into squares.
Mix all ingredients with electric mixer and pour into graham cracker crust. Refrigerate. Garnish with Cool Whip and chocolate shavings.
Cook first 5 ingredients until it forms a soft ball in cold water. Do not stir after first mixing. When ready, remove from stove and add margarine and vanilla, then add chips and marshmallows. Beat until they are melted and mixture thickens. Add 1 cup nuts and spread on buttered pan. Cut in squares.
Mix butter, flour and nuts. Grease pan with butter and bake 10 to 15 minutes at 300°. Cool.
Combine crushed corn flakes, Zesty Italian Dressing Mix, Parmesan and parsley flakes. Dip chicken breasts in milk then the crumb mixture. Place in lightly greased 12 x 8 x 2 dish. Bake 375° for 18 minutes.
Beat egg white and water until foamy; not stiff. Add peanuts and stir until they are well-coated. Combine sugar and salt. Pour this over the nuts and egg white mixture. Bake at 225° on a greased, tinfoil-lined cookie sheet. Stir every 15 minutes for 1 hour.
Add ingredients in order given and mix well. Bake in greased 13 x 9-inch pan at 350° for 1 hour. Enjoy.
Mix all ingredients, except ketchup. Form into a loaf. Cover bottom of the baking dish with ketchup (about 1/2-inch deep). Place in preheated 350° oven, covered, and bake approximately 1 hour. The ketchup and juices from the meat blend and make a great tomato sauce to serve over the meat loaf.
Cut deer meat in small chunks or pieces. Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender. Pour most of broth off. Take a fork and pull apart meat until stringy. Mix in barbecue sauce, one part regular to two parts hot and spicy. Cook for approximately 30 minutes with lid on. Add chopped onion, pepper and salt; cook on low heat, stirring often.
Heat oven to 325°. Use ungreased tube pan. Sift dry ingredients into a bowl. Make a well and add the oil, egg yolks, almonds, water and vanilla. Beat 1 minute on medium speed. Put egg whites and cream of tartar in a large mixing bowl; beat until very stiff peaks form. Pour egg yolk mixture over and fold in (this is an important step). Do not stir. Fold in coconut.
Blend together corn, Bisquick, egg, oil and milk. Pour half the batter into greased 9 x 10-inch casserole. Sprinkle about 1/2 the chiles and 1/2 the cheese on top. Repeat batter, chiles and cheese. Bake at 400° for 30 to 35 minutes.
Cut cucumbers lengthwise in slices. Pack in jars with onion, 2 or 3 stalks of celery and dill. Heat sugar, salt, vinegar and water. Pour over pickles. Put lids and rings and place in a hot water bath until water cools. Ready in 3 weeks.
Mix all ingredients and drop by teaspoon into boiling water or broth. Let boil 15 minutes, do not cover.
Sift together flour, baking powder, soda and salt. Cream butter and add peanut butter and sugars gradually. Add egg and mix thoroughly. Add flour mixture gradually, beating after every addition. Drop mixture 1 teaspoon at a time 2 inches apart on ungreased cookie sheet. Press with tines of fork until very thin. Bake at 350° for 8 to 10 minutes.
I use a large cast-iron (8-inch) frying pan. Saute onions in 4 tablespoons of margarine until tender. Put onions in bowl; set aside. Melt 4 remaining tablespoons of margarine in skillet. Put half of flour in plastic bag; toss in liver, one piece at a time, shaking bag to coat well. Saute liver in margarine until cooked to taste. As each piece is done, place in bowl with onions. When all of liver is cooked, dissolve bouillon in 2 cups hot water and set aside. Thicken as you would any gravy with small amount of flour and bouillon hot water, until flour is used. Once gravy is cooked, add sauteed liver and onions and heat through. Add a few drops of Kitchen Bouquet.
Cook carrots for 10 minutes, put aside. In large skillet mix honey, mustard, curry powder and lemon juice. Add carrots, cook stirring 3 more minutes.
Combine egg, bread crumbs, salt, pepper, onion, green pepper, celery, mushrooms and garlic in a large bowl, mixing well. Add ground beef; mix just until blended. Shape into an 8 x 4-inch loaf and place in a 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Combine catsup and water. Spoon over loaf. Bake an additional 1 hour or until done. Serves 6 people.
Brown ribs on all sides in oil in skillet over medium-high heat. Place ribs in roaster or baking dish and pour enough barbecue sauce over ribs to cover them. Cover roaster or baking dish and bake ribs at 325° for 2 to 3 hours.
Melt butter in skillet. Stir in flour, broth and milk until thickens. Mix chicken with vegetables. Pour in baking dish. Cover with dough. (May used canned biscuits.)
Pound chicken breast to even thickness. Combine all other ingredients in Ziploc plastic bag plus chicken. Press out air and zip. Refrigerate 3 to 24 hours. Turn several times. Drain chicken; reserve marinade. Broil chicken on grill 5 to 7 minutes; baste with marinade. Slice chicken in thin strips, put in tortillas. Add toppings as wanted.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water. Beat at medium speed 2 minutes. Remove from mixer and stir in boiling water. Bake in a 13 x 9-inch pan at 350° for 35 to 40 minutes. Serves 8 to 12.
Blend water, sugar, and Karo. Boil 3-4 minutes. Remove from heat and add marshmallow cream, vanilla, and butter. Stir until cream is blended. Add nuts and spread quickly on waxed paper. Cool and break into chunks.
In a heavy small saucepan heat and stir 1/2 cup of the chocolate pieces over low heat until melted. Remove from heat and cool slightly. Meanwhile, stir together flour and baking powder. In a small mixer bowl beat butter or margarine until softened. Add sugar and beat until well combined. Add eggs and vanilla and beat well. Beat in melted chocolate. Add flour mixture and beat until well mixed. Spread in a greased 9 x 9 x 2-inch baking pan. Bake in a 350° oven for 20 minutes. On baked base, layer remaining chocolate pieces, nuts and marshmallows. Bake 5 to 10 minutes more or until marshmallows are golden. Cool. Cut into bars. Makes 24.
Beat concentrate in large bowl about 30 seconds. Blend in condensed milk. Fold in Cool Whip. Spoon into crust. Freeze until firm, 4 hours or overnight (optional). Garnish with lemon or lime. Return leftover pie to freezer.
Pick over dry beans and put in 6 to 8-quart kettle. Wash, drain and put back in kettle. Add cold water to about 5-inches above beans. Soak overnight. In the morning, drain beans. Return to kettle and add water to cover. As beans boil you will need to add more water. Cook just until the skins on beans begin to pop and beans are slightly soft. (It is very easy to overcook and you will have a very mushy, paste-like dish of beans.) Drain again and put into roaster.
In a large saucepan, melt margarine and the 1/2 cup chocolate pieces over low heat. stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs and vanilla.
Preheat oven to 350°. Brown ground meat; drain if needed. Add chili beans, water, taco seasoning and chili powder (if desired, add green pepper and onion). Simmer 15 minutes. Put meat in tortillas and roll them up. Put into a lightly greased 9 x 13 pan. Add remaining meat and bean mixture on top. Cover with Cheddar cheese. Bake at 350° until hot and bubbly, about 45 minutes.
Melt chocolate in boiling water and set aside to cool. Cream butter and sugar until fluffy. Add egg yolks 1 at a time, beating after each. Add chocolate and vanilla. Sift together flour and soda. Add alternately with buttermilk. Do not overmix. Fold in egg whites. Gently stir in nuts and coconut. Pour into 3 greased and floured round cake pans and bake at 350°. Cool and frost.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool mixture to room temperature. Bring water, 2 teaspoons of salt and oil to boil. Add acini de pepe. Cook at rolling boil until done. Drain, rinse with water, drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be kept for as long as a week. It also may be frozen, but the texture will be altered slightly. Makes 25 servings.
Boil chicken and debone it. Cook rice along with celery and onion until rice is cooked. Line casserole dish with chicken. Cook broccoli in boxes in microwave. Mix broccoli and rest of ingredients together. Pour over chicken. Cover and bake at 350° for 30 to 45 minutes. Makes 2 casseroles.
Melt butter in a 9 x 13 x 2-inch pan. Make batter with flour, sugar and milk. Pour batter over butter. Place peaches evenly over batter. Bake at 350° for 45 minutes.
Cut 1 Delicious apple into shreds. Add 1 minced onion, moisten with vinegar and sprinkle with chopped parsley and chopped green chili. Serve as a relish with curry, stews or pot roast.
Brown ground beef with onion and chili peppers. Pepper and salt well. Sprinkle with oregano. Put in each tortilla some of the ground beef, 2 tablespoons refried beans, sprinkle with shredded cheese. Roll tortillas up and put in 9 x 13-inch pan. Pour salsa over to taste, then pour enchilada sauce all over it.
Cook salt pork in a heavy saucepan over moderate heat until crisp and brown. Drain crisp pieces on paper. Cook onion in fat until tender. Add diced potatoes, salt and pepper and liquid drained from clams. Add water, if necessary, just to cover potatoes; cook over low heat until potatoes are tender. Add clams. Stir in the 2 cups milk and cream and set aside to "ripen" for 2 hours or longer. Reheat slowly. Stir flour and 2 tablespoons milk together to form a smooth paste. Stir into chowder and cook slowly over low heat, stirring constantly, until thickened. Garnish each serving with crisp salt pork pieces. Makes 4 meal size portions or 6 first course cups.
Soak onions and cucumbers in salt water for 1 hour. Drain and pack into canning jars as tightly as possible. Heat sugar and vinegar to boiling. Pour liquid to fill each jar. Cool and freeze.
Cook rice. Season shrimp with salt and red pepper. Melt butter or margarine in skillet. Saute onion, bell pepper and celery. When transparent, add shrimp and stir-fry until pink. Add soup; mix up until soup is heated. Mix with cooked rice. Butter a baking dish and put mixture in; bake for 30 minutes at 400°.
Cream Crisco, peanut butter and sugars. Add egg, beat Add dry ingredients and vanilla. Mix well. Roll into walnut sized balls, then roll balls in mixture of cinnamon and sugar. Press with fork. Bake at 375° for about 7 - 8 minutes.