HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use greased 9 x 13-inch pan and dump first 2 ingredients in. Spread out but don't mix. Shake cake mix over all. Slice 2 sticks margarine on top, then coconut and nuts. Bake until done, about 1 hour at 350°.
Brown meat. Add onions add brown lightly. Add salt, pepper and chili powder. Blend well. Add flour and tomatoes. Bring to a boil and cook for 2 to 3 minutes. Stir in hominy. Pour into 7 x 12 inch baking dish. Sprinkle with cheese. Bake at 350 degrees until cheese melts.
Combine all ingredients. Pour into 13 x 9-inch pan. Cover with foil and refrigerate overnight. Bring mixture to room temperature before baking. Bake at 350° for 1 hour or until is firmly set. Serves 10 to 12.
Cream margarine, sugar and cocoa. Add eggs. Blend in flour. Add coconut, nuts and vanilla. Bake at 350° for 30 minutes on a greased and floured 13 x 9-inch pan. Cool to warm. Spread marshmallow cream over cake. Cool. Frost cake.
Combine all ingredients and bake uncovered at 350° for 25 minutes. Serves 6.
Cream together butter and sugar; add spices. Stir in corn syrup. Add eggs one at a time, stirring after each addition until blended. Stir in oats. Pour into pie shell. Bake at 350° for 1 hour or until knife inserted in center of pie comes out clean. During baking the oatmeal forms a chewy crust on top.
Mix all together and bring to a boil. Add hot dogs. Simmer on stove 45 minutes to 1 hour.
Wash beans and put in kettle. Add 2 1/2 quarts of water and bring to boil. Boil, uncovered, for 2 minutes. Cover and let stand 1 hour. Add next 6 ingredients and bring to a boil. Simmer, covered, for 2 hours or until beans are mushy. Remove bay leaves and ham bone. Remove any meat from bone and put back in soup. Season to taste and if necessary, thicken with flour-water paste. Makes about 2 1/2-quarts. Can substitute with ham shanks.
Cream butter, shortening and sugar. Add egg yolks, one at a time. Add vanilla. Sift dry ingredients together and add alternately with buttermilk. Add coconut. Beat egg whites until they are stiff and fold into mixture. Pour into 4 round cake pans. Bake at 350° for 25 to 30 minutes.
Saute mushrooms and onions in butter. Mix soup and soy sauce in bowl. Place all in baking dish. Cover with soy sauce. Place shredded cheese on top of mixture. Top with 6 to 8 slices of french bread. Then place 6 to 8 slices of swiss cheese on top of bread. Cover and refrigerate overnight. Bake at 375 for 30 minutes covered, uncover and bake for an additional 15 to 20 minutes.
Sift dry ingredients. Cream oil, sugar and eggs. Add apples, nuts, dry ingredients and buttermilk alternately. Add vanilla. Bake at 350° for 1 hour and 10 minutes.
Melt butter and cocoa together. Add sugar, Pet milk, vanilla and eggs. Beat for 2 minutes at medium speed. Pour into unbaked pie shells and bake for 45 minutes at 350°.
Combine all ingredients, except cooking spray. Stir well. Pour mixture into a 1 1/2-quart casserole dish coated with vegetable spray. Bake at 325° for 40 minutes or until thoroughly heated.
Combine pineapple, sugar and salt; cook for 10 minutes. Let cool. Combine pineapple mixture and cream cheese; mix with whipped topping. Mix everything together and chill. Top with Mandarin oranges.
Break eggs into large bowl, beat lightly. Add milk and mix well. Blend in sugar, vanilla and raisins. Mix bread cubes into egg mixture until bread is well soaked. Pour into greased baking dish. Cover with foil and bake at 350° about 90 minutes. Serve with whipped cream.
Finely dice onion, chili peppers, jalapeno peppers and garlic. Saut all ingredients except tomatoes. Add tomatoes and simmer 15 minutes. Cool in refrigerator uncovered. Serve with chips.
Mix thoroughly and pour in casserole. Top with chips. Bake at 400° for 20 minutes.
About 2 hours ahead, heat oven to 375°. Rub paper bags, inside and outside, with oil. Place a chicken inside each bag after covering the chicken with sauce and pouring some inside the cavity of each chicken. Place the bags side by side in roasting pan or broiler pan. Close ends of paper bags with wooden clothespin. Cover roaster/broiler pan with lid or aluminum foil. Bake for 1 1/2 hours.
Dissolve yeast in water. Add sugar and flour. Stir and add 3 tablespoons melted shortening. Roll out on floured surface. Cut out; put in greased pan. Let rise 45 minutes. Bake at 400° until brown on top.
Combine all ingredients, except cheese. Place in large rectangular casserole dish. Let stand in refrigerator overnight. Top with cheese. Bake at 400° for 20 to 25 minutes.
Put all in a large bowl and mix. Grease round pan and put in. Bake 45 minutes to 1 hour; set oven to 350°.
Slice potatoes about 1/4-inch thick. Arrange alternate layers of potatoes, peas, pimento, cheese and sauce in a buttered 2-quart casserole. Bake at 350° for 30 minutes.
Melt butter in medium saucepan. Add rice and mix; saute for about 3 minutes. Add parsley, lemon juice and hot chicken stock mix and let simmer for 25 minutes.
Cook onion and celery in margarine in large skillet over medium-high heat until crisp. Add rice, apricots, walnuts, raisins, parsley, thyme, salt, sage, pepper and chicken broth. Turn into 2-quart baking dish. Cover with foil and bake at 350° for 20 to 25 minutes. Stuffing may be baked inside poultry. Makes 6 servings.
In a large kettle put all ingredients. Mix together and bring to a boil, stirring constantly. Remove from heat and add lemon juice. Add apples and mix well. Keep warm while filling jar with apples and then juice from cooking kettle. Seal and process 20 minutes. Quart jars.
Mix crab and shrimp (rinsed and shredded) together and set aside. Cook shallots in oleo in small saucepan until soft, 5 minutes. Beat eggs with whisk; add milk, vermouth and hot sauce. Mix together. Add crab and shrimp and additional milk to make 3 cups. Pour into baked pie shell and bake at 375° for 30 to 35 minutes or until knife in center comes out clean. Makes 6 servings.
Combine first four ingredients. Fold in Cool Whip and marshmallows. Ready to serve immediately.
Saute the onions with the salt pork and season with pepper until the onions are golden, but not dark. Put the onion mixture into a saucepan and add the stock and thyme. Cover and simmer for 30 to 40 minutes, stirring on occasion. Grate the cheese and add it to the soup after about 15 minutes of simmering. Ten minutes before taking the soup off the heat, add a glass of wine or beer. Serve with croutons. This is a quick soup that smells wonderful while it is simmering and is a way to use up ends of cheese and some wine or beer.
Brown ground beef in 1 tablespoon oil until meat is done. Transfer to a pan. Peel and chop onion; dice celery and carrot. Chop ham into small pieces. Saute in remaining oil with onion, celery and carrot. Add to ground meat. Add water, tomatoes, garlic, salt, pepper and thyme; cover and cook about 20 minutes. Add chicken broth; cook a few minutes more. Cook pasta according to package directions; drain well. Serve immediately with sauce.
Mix all ingredients together, pour into pie shells and bake for 45 minutes at 300°.
Saute onion and zucchini in pan over low heat. Cover bottom of pan with olive oil. Simmer until half cooked. Add tomatoes (skins removed), basil, garlic and garlic salt. Cut potatoes in small chunks (simmer with zucchini and onions). Salt and pepper to taste. Simmer until tender, 1/2 hour to 45 minutes.
Chill unopened cans of oranges, pineapple and ham in the freezer for 10 minutes.
Put fruit in bottom of greased 8 x 8-inch or 9 x 9-inch pan. Combine ingredients. Dot fruit with butter and spread crust mixture over fruit. Pour 1 cup sugar and 1/2 cup cold water over mixture. Bake in a 400° oven for 45 to 50 minutes.
Saute 2 cups chopped mushrooms and 1 cup saltine crackers (crushed). Remove from pan and press into 9-inch pie plate to form crust. Saute 1 cup scallions and place on crust. Grate 1 1/2 cups Swiss cheese and place on top of scallions. Blend together 3 eggs, 1 cup cottage cheese, basil, thyme and cayenne pepper. Pour mixture into pie plate and sprinkle paprika on top. Bake at 325° for 25 to 35 minutes. Remove from oven; wait 10 to 15 minutes before cutting.
In small bowl, blend cream cheese, sour cream, avocado dip, lemon juice and hot pepper sauce. Spread mixture in large serving plate. Top with olives, chilies, onions, lettuce, tomato and cheese. Serve with tortilla chips. Yields 10 to 12 servings.
Combine sugar, mustard and other ingredients (not celery seed) in blender. Add celery seed and stir well. Makes 1 1/2 cups.
Stir all ingredients until blended in a 1 1/2-quart dish. Top with 1/2 cup butter. Microwave on High for 3 minutes; stir until smoothy. Blend in nuts. Pour into an 8-inch square pan lined with waxed paper. Chill; cut into squares.
Dissolve the first 4 ingredients. Let cool off a bit, then add a little salt and pepper. Refrigerate until set. Stir a few times to distribute vegetables evenly. If you prefer a bit more vegetables and horseradish, you may add to your own taste. Really good with most meats, especially ham and corned beef.
Saute onion until wilted. Add garlic. Cut squash into 1-inch cubes. Put into soup pot. Add chicken broth, water and nutmeg; boil until squash is tender. Remove from heat. Add curry and pepper; stir. Stir in Worcestershire sauce and peanut butter. Whirl mix in blender or food processor, adding cream or evaporated milk. Reheat. Makes 2 1/2 quarts. Freezes well.
Mix together ingredients. Layer with raspberries, blueberries and strawberries. Make the night before.
Butter pan. Mix corn and eggs. Pour 1/2 of mixture in pan. Sprinkle crackers and 1/2 of the cheese on top. Pour remaining corn on top. Bake at 375° for 1/2 hour. Top with remaining cheese last 15 minutes.
Saute onion and celery in butter. Add flour. Stir and add milk, soup, pimento and chicken. Bring to simmer and put in buttered casserole dish. Top with bread crumbs and cheese. Bake at 350° for 30 minutes.
Mix all together in 1 bowl; pour into a greased and floured 9 x 13-inch pan.
In small heatproof bowl blend cocoa, coffee and water. Stir in 1/2 cup Kahlua; cool. In large bowl beat butter, shortening, sugar, eggs and vanilla until light and fluffy. In small bowl combine flour, baking soda, salt and baking powder. Add flour. Add flour mixture to butter mixture alternately with cocoa mixture, beating well after each addition. Line bottom of two 9-inch round pans with parchment paper; lightly grease sides of pans. Divide batter evenly between prepared pans. Bake in preheated 350° oven, 25 to 30 minutes or until toothpick comes out clean. Do not overbake. Let cool in pans on wire racks 5 minutes. Loosen edges; remove from pans. Peel off parchment paper; cool completely on wire racks. Brush bottom of each layer with 1 tablespoon of remaining Kahlua. Prepare Kahlua Fudge Frosting.
Mix together and pour over first ingredients. Bake at 325° for 45 minutes. Sprinkle with powdered sugar while hot.
Brown ground meat, onion and pepper. Mix all ingredients in a casserole and bake, covered, at 350° for 1 1/2 hours.
Boil chicken. Let it cool. Chop it up. Put in large bowl; add all ingredients and mix well.
Mix ingredients, using only 1/2 package stuffing mix. Place in buttered casserole and cover with remaining 1/2 package stuffing browned in butter. Bake 25 minutes at 375°. (Crackers may be substituted for stuffing for top. I like half and half.)
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-inch baking pan. Chill until ready to serve. Cut into squares. Yield: about 48 pieces.
Drain oranges; combine with apricot yogurt. Place in glass bowl and garnish with whipped topping and nuts. Serve immediately.
In large bowl, combine shortening, sugar, eggs and vanilla and beat well. Sift flour, baking soda, cinnamon, flour, cloves, nutmeg and ginger and add alternately with sour milk. Beat well. Fold in prunes and nuts and blend well.
Melt butter and stir into dressing. Divide and place half onto bottom of 8 x 12-inch baking dish. Combine squash, onions, soup, chestnuts and pimientos and pour over dressing. Cover squash with remaining dressing and bake at 350° for 30 to 40 minutes.
Stir first five ingredients with wooden spoon, not mixer. Bake in a 9 x 13-inch pan for 35 minutes at 350°.
Brown hamburger; drain. Add remaining ingredients and simmer slowly for 30 minutes stirring occasionally. Serve on hamburger buns.
Rinse and sort peas in a large pot. Cover with water and soak for 4 hours. Cook ham hocks for 2 hours. Drain peas; add ham hock, onion, bell pepper, celery, red pepper and black pepper to peas. Add water to cover. Cook until peas are tender.
In large skillet, saute onion and celery in butter. Stir in tuna, soup, mayonnaise, milk, mushrooms and pimento. Meanwhile, cook noodles according to package directions and drain in colander.
Bring the first 3 items to a rolling boil, then add the mixture of sugar and jello to it. Return to boil and boil hard for 6 minutes. Skim and pour into small jelly jars. The beet juice you get from your beets after you've washed them and put water on them to cook, which you would normally throw away. Really good.
Cream butter and sugar with vanilla and add eggs. Sift flour, soda, salt and baking powder 3 times and add to mixture. Drop by teaspoon on ungreased cookie sheet. Space about 1/4 inch apart. Flatten with spoon for crispness. Bake at 350° for 12 to 15 minutes. Cool thoroughly and put in airtight container.
Split bagels and place on cookie sheet. Cover hole of bagel with a slice of pepperoni. Add sauce and top with cheeses and additional pepperoni. Bake at 375° for 15 minutes or until cheese is bubbling.
Combine corn, cheese, egg substitute and pimiento in large bowl. Mix well. Combine 1 cup milk and flour in small bowl. Stir smooth. Add remaining 1 cup milk, sugar and next 3 ingredients. Stir well! Add flour to corn. Mix. Pour corn into 2-quart casserole coated with vegetable oil spray. Place in a 13 x 9 x 2-inch pan. Add hot water to a depth of 1-inch. Bake uncovered at 325° for 35 minutes. Sprinkle peppers over corn. Bake an additional 45 minutes.
Place steak in 3-quart casserole. Cover with onion slices. Add bay leaf. Combine soups, mushrooms, Worcestershire sauce and flour. Pour over meat and onions. Cover. Bake at 350° for 2 hours or until meat is tender. Remove from oven. Set oven at 400°. Remove bay leaf. Place peas on top of casserole and pepper rings in center. Drop dumplings by rounded teaspoons around pepper rings. Cover. Bake 20 to 25 minutes. Serves 6 to 8.
Dissolve yeast in warm water. Mix with remaining ingredients. Let rise one hour. Roll 1/2 inch thin. Spread with butter, brown sugar, and cinnamon. Roll up and cut 1 inch thick. (Easiest way is to wrap a piece of dental floss around the roll, and pull on the ends of the floss.) Place in a buttered pan. Let rise until double in size. Bake 350° for 15 minutes. This makes a lot. One half recipe fits into a 9x12 pan and a pie plate.
Boil potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saut bacon, onions and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot. Do not boil.
Brown pork chops and onions. Slice potatoes and lay in bottom of oven-safe casserole dish or Pyrex. Smear 1 can cream of celery soup over the potatoes (not diluted). Lay browned pork chops and onions on top. Smear 1 can cream of mushroom soup (not diluted) on top. Bake in oven at 350° for 1 hour and 15 minutes.
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, oregano, salt and pepper. Bake until crisp. In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except romaine lettuce. Tear romaine lettuce into large pieces and place in a large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.
Whisk eggs in a 2-quart microwave-proof bowl or casserole. Blend in next 5 ingredients. Microwave on High, uncovered, 4 minutes or until hot and thickened, stirring once halfway through. Pour into microwave-proof, 8-inch square baking dish. Sprinkle with dry cake mix. Melt margarine in microwave. Drizzle evenly over cake mix. Microwave, uncovered, on High 8 minutes or until top is set, rotating dish twice. Place dish under conventional oven broiler for 2 minutes or until lightly browned. Cool. Refrigerate. Cut in squares. Serves 12, 213 calories per serving, 10.3 grams fat and 1 mg. cholesterol.
Brown hamburger in skillet; drain excess oil. Cook macaroni and cheese; mix together with hamburger. Layer with hamburger, Pizza Quick and macaroni and cheese, ending with Mozzarella cheese on top.
Combine crabmeat, shrimp, mayonnaise, green pepper, onion, celery, salt and Worcestershire sauce. Pour into a buttered 2 1/2-quart casserole. Top with crushed potato chips. Sprinkle with paprika.
Preheat oven to 370°. Melt chocolate and butter over low heat. Put in a large bowl; cool slightly. Combine flour and soda. Stir sugar and eggs into chocolate mixture until well combined. Stir in flour mixture, milk and extract until blended. Stir in walnuts.
Cover cabbage, peppers, carrot and salt with water. Let stand overnight. Drain and rinse well. Boil vinegar, sugar and water together. Cool, then pour over slaw. Put in container and freeze.
Blend the egg yolk, 1/4 cup sugar and cream cheese. Roll bread slices flat. Spread mixture and roll up. Cut in half. Dip in the melted butter. Roll in mixture of 1 1/2 cups sugar and cinnamon. Freeze. Bake seam side down at 350° for 15 minutes.
In a bowl, mix hash browns, sour cream, soup and cheese. Place in greased 9 x 13-inch cake pan. Mix corn flakes, butter and garlic salt together. Spread on top of hash brown mixture. Bake at 350° for 1 1/2 hours.
Blend sugar and cream cheese. Spread 1/2 in each pie shell. Cover with sliced bananas. Sprinkle with a little lemon juice. Cover with 1/2 can of pie filling per pie. Chill overnight. Top with Cool Whip.
Put cooked and cut up chicken in bottom of a 2 1/2-quart casserole. Mix the soups with 2 cups of chicken broth and pour over chicken. Mix herb stuffing with 1 cup of broth and pour on top of soups. Cook for 30 to 40 minutes in a 350° oven. Yields 6 to 8 servings.
Bring to a boil and boil gently for 30 minutes or longer if too juicy. Remove and add 2 tablespoons turmeric. Pack in hot jar. This makes 10 or 12 pints.
Wash, peel and chop squash. Add onion, peppers and pimientos. Sprinkle with salt. Cover and let stand overnight. Rinse (real good) and drain. Bring sugar, vinegar, mustard seed and turmeric to boil. Add squash mixture. Reduce heat and simmer until heated through. Pour into clean hot jars, 1/2-inch headroom. Seal.
Mix all together. Put into buttered baking dish. Bake until firm at 300°.
Mix the cream cheese, sugar, vanilla and lemon juice together; set aside. Unfold 1 package of crescent roll dough into a 9 x 13-inch greased pan, pinching together to form one sheet of dough. Then, spread cream cheese mixture on top. Unfold second package of crescent rolls on top, pinching together to form one sheet of dough. Brush with egg white. Bake at 375° for 15 to 20 minutes, or until golden brown. Remove from oven; sprinkle with powdered sugar.
Combine all ingredients, stirring just until all dry ingredients are moist. Spoon batter into greased muffin pans, filling 3/4 full. Bake at 425° for 15 minutes. Yields 1/2 dozen.
Combine margarine, water, peanut butter and oil. Bring to a boil. Turn off heat. Cool. Add remaining ingredients. Mix well until blended and pour onto a greased and floured 10 x 15-inch cookie sheet. (It will be a very thin batter.) Bake at 400° for 15 to 20 minutes. (If using a 9 x 13 greased and floured pan, bake at 375° for 20 to 25 minutes.) Cool and frost.
Cook dry peas according to package directions until 2/3 done. Add remaining ingredients and simmer until peas are tender.
Cook broccoli and cauliflower by package directions. Drain. Mix all ingredients except cheese. Put in a 1 1/2 quart casserole dish. Grate cheese and sprinkle on top. Bake at 350° for 20 to 25 minutes.
Grind vanilla wafers. Cream butter and sugar. Add 6 eggs, one at a time, beating well after each addition. Add milk and vanilla wafer crumbs. Fold in nuts and coconut. Bake in well-greased and floured tube pan at 350° until done.
Mix sugar and cinnamon in plastic bag. Add biscuits and shake until coated. Place coated biscuits in greased Bundt pan. Layer nuts with biscuits. Melt margarine in saucepan. Add brown sugar and vanilla. Mix well. Pour over biscuits. Sprinkle with more nuts. Bake at 350° for 30 minutes. Cook 30 minutes, then invert on a plate.
Dissolve both pkgs. of gelatin in water. Add remaining ingredients, and stir thoroughly. Pour into mold, and chill in refrigerator until firm. The horseradish is very important, but does not predominate the taste. Serves 10 to 12.
In a small mixing bowl at low speed, beat cheeses for 2 minutes. Add green onions, optional wine or vermouth and mustard. Beat at medium speed for 3 minutes or until fluffy. Cover and chill for 2 hours. With wet hands, shape into a 3-inch ball and roll in nuts. Decorate with parsley and serve with crackers.
Sprinkle the fruit with lemon juice aside. Mix remaining ingredients, adding flour last. Fold in fruit just before baking. Fill greased muffin tins 2/3 full and bake at 450° for 20 minutes.
Mix like pie crust. Pat down dough on cookie sheet with a little lip. Bake at 350° for 15 to 20 minutes. Let cool.
Preheat oven to 400°. In a medium bowl, combine all ingredients except pastry. Stir with a fork until well blended; set aside. Cut pastry into twenty-five 2 x 2-inch squares. Place spinach mixture onto the center of each square. Transfer squares to an ungreased cookie sheet and bake for 20 minutes (or longer until pastry is golden brown). Remove from oven and serve.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly over melted butter or margarine. Drain peaches (reserve juice) and arrange with cherries over the sugar mixture. Mix cake as directed on box, using reserved peach juice for all or part of liquid. Pour mixed cake batter over sugar, butter and fruit; mix. Bake at 350° until done (45 to 50 minutes). Let stand 5 minutes, turn upside down onto large platter. Good warm with whipped cream.
Cook chicken and save broth. Melt butter in a Dutch oven or large stew pot. Add onions, celery and carrot. Cook until onions are golden. Add broth, rice and seasonings. Cover and cook on low heat until rice is done, about 20 minutes. Add chopped chicken and simmer about 15 minutes more. Delicious!
Mix. Bake at 325° for 1 1/2 hours in a well-greased cast-iron frypan.
Place cake layers, top side up, in 2 clean layer pans. Prick each cake	with serving fork at 1/2-inch intervals. Dissolve Jell-O in	boiling water. Add cold water and pour carefully over cakes. Chill 3 to 4 hours.
Fry the sausage until well done (cut brown and serve sausages in half). Pour off grease. Place in chafing dish. Pour chutney, wine and sour cream in skillet. Simmer a few minutes and pour over sausage. Serve hot. Serves 12.
Cream sugar and oil, then add eggs. Mix dry ingredients. Then add to creamed mixture. Add vanilla, floured nuts and diced apples. Mix well. Pour into greased pan and bake at 300° for 1 hour.
Combine ingredients and press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Combine peanut butter, butter and sugar slowly until stiff enough to roll in balls. Form into balls on wax paper. Chill 1 hour.
Wash grapes and cut in half. Drain pineapple and reserve juice. Mix about 1 oz. pineapple juice with cream cheese until you have the consistency of thick soup. Add all ingredients; coat well with cream cheese mixture. Chill and serve.
Mix all ingredients; sweeten to taste. Heat and serve. Can be refrigerated and reheated.
Combine chopped onions, tomato sauce and oil in pan. Season with salt and pepper; cook about 20 minutes. Mixture should be juicy. Add raisins and parsley and mix. Pour into baking dish.