HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put first 6 ingredients in a saucepan. Bring to a boil and cook for 3 minutes. Add shortening. Cool. Add soda that was dissolved in small amount hot water. Add flour and baking powder and stir until well blended. Pour into greased tube pan and bake at 325° for 1 hour.
Preheat oven to 350°. Unroll crescent rolls and separate dough into 16 triangles. Cut each apple into eight wedges. Wrap a crescent dough triangle around each apple wedge. Place in a greased 13 x 9 x 2 inch baking dish. In a bowl, combine sugar and butter; sprinkle over rolls. Slowly pour the soda around the rolls (do not stir). Sprinkle with cinnamon. Bake, uncovered, for 35 to 40 minutes or until golden brown. Serve warm with ice cream. Yield: 16 dumplings.
Mix pork, ground beef, onions, cloves, celery salt, salt and pepper together. Cook for 1 1/2 hours over low heat. Pour into unbaked pie shell; top with crust. Cut steam vents with a knife. Bake at 375° for 50 to 60 minutes.
Cook rice as directed. In bowl, beat together butter, sugar and eggs. Add salt, vanilla and milk. Stir cooled rice into mixture. Pour into pie crust. Bake at 400° for 15 minutes. Turn oven down to 350°. Bake 1 hour longer.
Preheat oven to 350°. Chop almonds and toast at 350° for 3 to 5 minutes. Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan). Set aside remaining almonds and chocolate chips. Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes. Stir in chips and almonds. Pour into pan and bake at 350° for 70 minutes, or until cake begins to pull away from sides of pan. Cool in pan for 15 minutes. Remove and continue cooling on rack.
Mix ground beef, onion soup mix, milk and bread crumbs. Shape into loaf. Mix honey and catsup and add to top of loaf. Bake at 350° for 45 minutes.
Heat oven to 325°. Stir together flour, soda and salt; set aside. In medium saucepan combine sugar, butter and water. Cook over low heat and stir constantly. Bring to boil. Remove from heat. Immediately add 1 cup chocolate chips. Stir until melted. Add eggs and vanilla until well blended. Gradually add flour mix, blending well. Stir in remaining chocolate chips and nuts. Pour into 9-inch square baking pan. Bake 25 to 30 minutes or until pulls away from sides of pan. Makes 1 1/2 dozen.
Keep popcorn hot in 300° oven. Stir and cook sugar, corn syrup, water, butter and salt until sugar is dissolved. Continue cooking, without stirring, to 270° or until syrup forms a brittle ball in cold water. Add vanilla. Pour syrup slowly over popped corn, mixing well to coat every kernel. Grease hands with butter before shaping in balls. Makes 12 medium-size balls.
Mix cake mix with pineapple. Pour into bundt pan. Bake at 350° for 30 to 35 minutes or until brown.
Hard-boil eggs and peel. Combine all other ingredients; bring to boil and pour over eggs. Cool and refrigerate for 10 days in tightly closed quart jar before serving. Keep refrigerated.
Put chicken in pan (for oven). Cover with cheese, ham and spaghetti sauce and sprinkle with oregano. Bake 30 to 45 minutes at 325°. Serve over pasta. Serve with salad and bread.
Bake potatoes. Cut potatoes in half; scoop out inside of potatoes in mixing bowl. Add onion, bacon, margarine, milk, salt and pepper. Mix well. Spoon mixture into potato shells and top with cheese. Put back in oven and melt cheese. Makes 5 servings.
Dissolve yeast in warm water. Add remaining ingredients, one by one. Mix by hand until moist. Seal in bowl and let rise until double its size. Divide into 4 parts. Put into pans and let rise. Bake at 350°. Makes 4 loaves or you can use the dough for cinnamon rolls. Just add cinnamon, sugar and butter to taste.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth. Top with remaining 1/4 cup cheese. Bake at 350° for 30 minutes.
Mix gelatin, sugar and boiling water together until dissolved. Add pineapple juice, then enough water to make 1 gallon. Freeze overnight. Just before serving, put in punch bowl and add lemon-lime soda. Stir until slushy.
Cut zucchini in half lengthwise and seed. Mix corn, bread crumbs, onion, salt, pepper, and pimentos and stuff zucchini halves, dot with butter. Place in baking pan with 2 tablespoons water, tent, and bake at 350° for 45 minutes.
Combine and pour into greased 9 x 13-inch pan. Refrigerate overnight or 12 hours. Bake at 350° for 35 minutes.
Brown pork chops in non-stick pan; set aside, omit this step if in a hurry. Place in a slow cooker half of onion rings, garlic flakes, sauerkraut, apple juice, caraway seed, salt and pepper. Add pork chops. Place the remaining half of ingredients on top of the chops. Top with apple slices. Cover slow cooker and cook on low 6 to 8 hours or on high for 4 hours.
Break cake into bite size pieces. Mix cake pieces, 3/4 bag of Bits 'O Brickle and Cool Whip in a large bowl. Spread into a 9 x 13-inch pan. Cover and refrigerate for 36 hours. Sprinkle remaining bits over dessert just prior to serving.
Mix the first 2 ingredients together and set aside. Melt butterscotch morsels, then add peanut butter. Heat only until smooth. Pour dry ingredients into hot mixture. Drop by teaspoonful on waxed paper.
Drop by teaspoonfuls on buttered pan. Bake in 250° moderate oven until light brown.
Combine the margarine and brown sugar in a small saucepan. Heat until sugar dissolves and the margarine is melted. Pour into a large mixing bowl. Add the cream cheese, confectioners sugar and milk. Beat until smooth. If icing is too thick, add a little more milk.
Saute onion and celery in 2 tablespoons butter. Spread one-half herb stuffing mix in greased 9 x 13-inch dish. Heat one-half cup butter and 1 cup water. Pour over stuffing mix.
Place 1 piece of candy on each cracker. Microwave 4 crackers at a time on 100% for 45 seconds to 1 minute, until chocolate starts to melt. Place 1 marshmallow on each cracker. Microwave 15 to 30 seconds until soft. Top each with a spoonful of cherry filling. Makes 8 servings. Preparation Time: 7 minutes.
Drain beets and keep liquid. Combine cornstarch and sugar. Stir in vinegar and beet liquid, stir over low heat until thickened. Add beets and butter. Heat. Makes 5 servings.
Drain crabmeat. Pour lemon juice over crabmeat. Combine remaining ingredients and add to crabmeat and lemon juice. Put in saucepan and heat at low temperature. Place in serving bowl or chafing dish and serve hot with Bleu cheese crackers.
Mix together flour and 2 tablespoons sugar. Combine egg and 1/3 cup milk; add to flour mixture. Add shortening, then mix in only enough milk to dampen flour. (Batter will be lumpy.) Sprinkle 2 tablespoons sugar over berries until added to mixture. Add blueberries.
Blend cake mix, eggs, oil and oranges well. Beat for about 2 minutes. Bake at 350° for 30 minutes. Top with icing.
In a 10-inch skillet, cook pork chops in shortening until browned on both sides. Pour off fat. In a 12 x 8-inch baking dish, combine beans and cinnamon. Top with pork chops. Cover and bake at 350° for 30 minutes. Remove from oven. Put brown sugar in small bowl and dip apple slices in sugar and place on and around pork chops and beans. Cover and continue baking until pork chops and apples are tender.
Soak bread in milk. Beat eggs and mix all ingredients together. Shape into a loaf and put into a greased loaf pan. Bake at 375 degrees for 1 hour.
Cream sugar and shortening. Beat in eggs; add milk and extract. Blend in flour, baking powder and salt. Pour into greased and floured large loaf pan. Bake at 300° for 1 hour and 25 minutes.
Trim and core cabbage. Cut lengthwise, then crosswise into bite size pieces. Chop onions, including tops. Mix onions and cabbage. Discard flavor packets from Ramen packages and break up noodles. Brown noodles in oleo. As soon as noodles start to brown, add sunflower seeds and pecans. Brown whole mixture. Allow to cool.
Mix first 4 ingredients 3 or 4 minutes. Prepare three cake pans; bake at 350° for 18 minutes. While cake is baking, mix pudding mix with pineapple. Put in refrigerator to thicken. When thick, fold in Cool Whip. Return to refrigerator and frost cake when cool.
Preheat oven to 450°. In 10-inch ovenproof skillet over medium heat, cook ground beef and sausage until meat is browned, stirring to separate meat. Spoon off fat. Stir in spaghetti sauce and Parmesan cheese. On floured surface, press dough into a 10-inch round; place over meat mixture in skillet. Gently tuck edge of dough between mixture and side of skillet. Bake 20 minutes or until crust is lightly browned. To serve, invert onto serving platter. Sprinkle with Mozzarella cheese. Let stand 5 minutes. Makes 8 servings.
Grease and flour 9 x 13-inch pan. Spread coconut and pecans in pan. Mix cake and pour over pecans and coconut. Melt butter; add cream cheese and powdered sugar. Mix well. Spread over cake and bake at 350° for 45 to 50 minutes until toothpick comes clean.
Melt butter, mix in chocolate chips and peanut butter. After everything is melted, pour Crispix cereal into chocolate sauce and mix until blended. Put in refrigerator to cool. After mixture is cooled, place cereal mixture in paper bag and toss with confectioners sugar. Blend well. Serve and enjoy.
Cook milk, flour and salt until thick, stirring constantly. Let cool. (Be sure to cover, so it doesn't form a film on top.) Cream shortening and sugar very well. Add vanilla. Combine with the first mixture; beat until fluffy. Spread on cake.
Layer ingredients in Dutch oven. Cook 1 1/2 hours over campfire. Serves 10.
Mix together and blend well the oil, ketchup or chili sauce, lemon juice, garlic and herbs used. Place the chicken pieces on rack. Brush both sides with basting sauce.
Mix all ingredients. Fold in jam last. Bake in 350° oven for 25 minutes.
In large bowl, mix soup mix, honey and mustard; set aside. Cut wings at joints and discard tips. Add to soup mixture and toss to coat. Place chicken in baking pan. Bake at 400° for 45 minutes or until chicken is done, turning once.
In bowl, mix meat, onion, bell pepper, crackers, egg, 1/2 can tomato sauce and 1/2 cup ketchup all together in bowl. Form into loaf in baking dish and pour remaining tomato sauce and ketchup over top. Bake at 350° in oven for 50 minutes.
Mix first 6 ingredients together in a bowl and then add rest of ingredients. Mix by hand and pour into well-greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool.
Mix all together (excluding IMO dressing). Pour half of mixture in 9 x 13-inch glass dish or pan. Refrigerate until solid. Spread IMO on top. Pour rest of jello mixture over the IMO. Refrigerate until solid.
Mix margarine, sugar and egg together.	Sift flour, salt, soda and cinnamon together. Add to sugar and egg mixture. Add vanilla, pears and nuts and mix well. Pour into a greased and floured baking dish or 8 x 8-inch pan. Bake at 300° for 1 hour. Serve with whipped cream.
Rub with fingers into crumbs the flour, sugar and butter. Save 2 cups for top. Mix the remaining ingredients; add remaining crumb mixture. Pour into greased and floured 8 x 8-inch pan. Sprinkle crumbs on top. Bake for about 30 minutes in a 350° to 400° oven.
Mix all ingredients and bake in 2 pie shells for 35 to 40 minutes at 350°.
Heat oven to 325°. Grease spring-form pan. Heat 1 cup chocolate chips and 1/2 cup margarine in 2-quart saucepan over medium heat until chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites; spread in pan. Bake for 30 to 40 minutes. The top will appear dry and cracked, or until wooden pick inserted in center comes out clean. Cool 10 minutes. Run knife along sides of cake to loosen; remove from pan. Invert onto wire rack. Place on serving plate.
Cook and drain macaroni. Add other ingredients and place in casserole dish. Sprinkle cheese on top. Bake at 350° until cheese starts to slightly brown.
In an 8 or 9-inch round microwave-safe baking dish, combine brown sugar, butter and water. Cook in microwave uncovered for 1 minute, stirring after butter melts. Stir in nuts. Separate can of biscuits. Arrange in ring around edge of dish, turning to coat with caramel mixture. Cook uncovered 2 1/2 to 3 minutes or until biscuits are firm and no longer doughy, rotating once. Invert onto serving plate. Serve warm.
Saute onion and garlic in small amount of olive oil. Add green pepper, puree and sugar and simmer about 30 minutes. Add can of sliced water chestnuts, including the juice, and simmer a little longer. Season with salt, pepper and the chopped basil.
Mix all ingredients well, adding salt and pepper to taste. Pour into a 10 x 6 x 2-inch baking dish and top with 1/4 of bread crumbs. Bake 25 minutes at 350°. Serves 5.
Put sugar and flour together and a little bit of water first; make a smooth paste or else it gets lumpy. Cook together until thick. When cold, add salted peanuts, fruit cocktail and marshmallows.
Sift dry ingredients; set aside. Beat egg, oil, sugar and vanilla. Stir in carrots and nuts. Pour into greased 1-quart Corning Ware dish or other dish. Bake at 350° for 30 to 40 minutes.
Brown meat with onion in large skillet in vegetable oil. After browning, drain off oil. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make one cup. Stir mushrooms and liquid into meat and onions. Heat to boiling; reduce heat and cover. Simmer 2 hours if you use stew meat; 1 hour if you use hamburger. Watch that it doesn't cook dry. Add water if necessary.
Separate eggs. Beat egg whites until stiff, then set aside. Mix together water, brown sugar and egg yolks. Fold in egg whites. Add gently salt, baking soda, cinnamon, minced orange slices and flour. Bake at 350° in a greased and floured 12 x 15-inch pan for approximately 50 minutes. Cool and cut into desired slices.
In Dutch oven, stew boned chicken breasts in water for 20 minutes; remove chicken from water and add onion, green pepper, salsa and corn. Bring to boil; add rice and chopped chicken. Reduce heat to simmer and cook, covered, for 15 minutes. Put in serving dish and sprinkle with grated cheese. Serve with sour cream and salsa. Makes 4 to 6 servings.
Cut boned chicken into bite size pieces. Mix soup, broth, chiles, onion and chicken. Layer a 13 x 9-inch pan with Doritos, half of mixture, another layer of chips, remainder of mixture and final layer of chips. Top with cheese and dash of paprika. Bake at 325° for 45 minutes.
In a shallow glass dish, spread 1/2 onions. Sprinkle both sides of meat with ginger, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place meat on top of onions. Spread the remaining onions on top of the meat. Cover the dish with plastic food wrap and refrigerate 1 to 3 hours.
Mix all ingredients, except apples. Refrigerate several hours (overnight is best). Serve on chip-n-dip tray surrounded by sliced apples.
Pour oil and orange juice together before adding dry ingredients. Mix well. In separate bowl, cut paper thin slices of apples with skins on. Dip in mixture of cinnamon and sugar (more if needed). Layer batter and apples in tube pan, ending with apples on top. Bake at 350° for 1 3/4 hours. Check at 1 1/4 hours for doneness.
In large bowl, mix all ingredients together. Batter is very stiff. Turn it into a buttered and floured Bundt pan and bake 50 to 55 minutes in a preheated 350° oven until the cake springs back when touched lightly. (A cake tester will still be sticky; this is a very moist cake.) Invert on cake plate when slightly cooled and dust lightly with powdered sugar. Strong men will weep and sigh and psychiatrists will offer bribes for the recipe.
Cut squash in small pieces and simmer until tender; drain well. Combine sour cream or yogurt, butter, cheese, salt and paprika. Stir over low heat until cheese is melted. Remove from heat. Stir in egg, chives and bacon. Add squash. Place in a baking dish and cover top with bread crumbs. Dot with butter. Brown at 350°. Yield: 6 to 8 servings.
Mix together the beaten egg, milk, salt, sugar and cinnamon. Dip the bread (either whole or cut) into the mixture. Saute in butter until lightly browned on both sides in an electric skillet at 325°. Top with powdered sugar, fresh fruits, honey or the syrup of your choice.
Bring water to boil in iron frying pan. Add meal to water slowly, stirring constantly. When thickened, add oleo or bacon drippings. Cook only to mix seasoning in. Serve in soup bowl with buttermilk. Don't stir in. When milk is used up, add another topping of buttermilk.
Boil soy milk. Dissolve cornstarch in 1/4 cup cold water and combine. Cool. Add nuts as topping.
In small bowl, mix tomato sauce, brown sugar, vinegar and mustard. Set aside.
Mix cheeses together. Spray a 10 x 6 x 2-inch pan with Pam. Layer cheese, then chilies, then cheese. Mix eggs, flour and milk. Pour over mixture. Bake at 350° for 30 minutes. Top casserole with salsa; bake another 10 minutes. Let set for 5 minutes. Serve with sour cream.
Forty-five minutes before serving, cut breast into one inch chunks. In a bowl toss with oil, oregano, and 1 tsp. salt. Set aside. Peel cucumber and cut lengthwise in half. With a spoon, scrap out seeds. Coarsely shred cucumber and mix with yogurt, garlic, and 1 tsp. salt. Warm pitas in foil at 300 degrees. Over medium high heat, cook chicken until lightly browned. Remove chicken from pan. Saute onions about 10 minutes. Spread cucumber mixture, chicken, and onion on pitas. Roll and wrap with foil Serves six.
Layer all ingredients in a baking dish: ham, potatoes, cheese, onion and salt and pepper to taste. Pour milk over ingredients. Cover dish with aluminum foil and bake for 45 to 60 minutes at 350° or until potatoes are tender.
Mix margarine and cookie crumbs together. Press in 9 x 13-inch pan. Top with caramel topping. Pour milk and pudding into medium bowl and whip with wire whisk for 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Chop chocolate and add peanuts. Spread over caramel topping. Freeze for 4 hours or until firm. Melt remaining chocolate with 3 tablespoons margarine. Spread over pudding. Cut into squares. Store in freezer.
Mix together milk, sour cream, Cool Whip and instant vanilla pudding. Set aside. In a 2 qt. container layer vanilla wafers and bananas. Spread pudding evenly over layer. Top with vanilla wafers. Refrigerate.
Preheat oven to 325°. In small bowl, combine cracker crumbs and butter, reserve 1/4 cup of the cracker mixture for topping. In medium bowl, stir together remaining cracker mixture, zucchini, cheese, egg, onion and garlic. Place zucchini mixture in 8-inch square baking pan. Sprinkle with reserved cracker mixture. Bake 1 hour. Preparation: 10 minutes. Total time: 1 hour and 10 minutes.
Mix together and then pour into greased and floured pan. Bake at 350° for 30 to 35 minutes. Cake will be very moist.
Preheat oven to 400°. Spoon macaroni and cheese around edges of a lightly greased 2-quart baking dish. Combine beans and mustard. Spoon bean mixture in center of casserole. Arrange sausage on top of macaroni and cheese. Sprinkle with grated cheese. Bake for 25 to 30 minutes.
Put ingredients in pan with just enough water to cover and simmer until onions are done. Add 2 tablespoons cornstarch to thicken. Wrap mixture in flour tortillas like enchiladas. Place far apart on a greased cookie sheet. Brush with melted butter. Bake until tortillas are brown at 350°. Top with cheese, lettuce, sour cream, etc.
Cook meat; drain. Add taco mix. Cook rice. Add cheese soup and tomatoes to rice. Place in dish in layers. Start with rice mixture. Put grated cheese on top. Bake until cheese is melted.
Soak apricots in warm water for 30 minutes. Meanwhile, in a mixing bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt. Stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack. Yields 1 loaf.
Use 3 to 4 quart bowl. Mix sugar, eggs, oil and buttermilk. Mix flour, salt and soda. When mixing, I alternate buttermilk with flour until mixed thoroughly, ending with flour. Then add cereal, stirring from the bottom of bowl, mixing well. Raisins can be added before or after cereal. Cover and store in refrigerator up to 6 weeks.
All vegetables are grated. Brown ground beef. Place 3/4 in bottom of casserole dish. Layer vegetables, beginning with carrots. Sprinkle rest of ground beef on top; then cheese. Cover and bake at 350° for 30 minutes.
Crust: Mix graham cracker crumbs with sugar, then with butter. Line sides and bottom of a 9-inch spring-form pan with this mixture. Refrigerate at least 15 minutes.
Blend all ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when touched and pulls away from the sides of the pan. Cool in pan for 15 minutes. Spoon hot glaze over warm cake.
Mix white sugar, flour, yeast, Carnation milk and salt. Add lukewarm water. Stir. Add melted margarine. Stir. Add beaten egg. Beat by hand 2 minutes. Add 3 cups flour gradually. Stir and begin to knead.
Combine flour and brown sugar. Cut in butter to make crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture in bottom of 8 x 8 x 1 1/2-inch baking pan. Bake in 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, spices, vanilla in large mixing bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake 30 minutes to 35 minutes at 350°. Cool before cutting into bars.
Heat oven to 400°. Lightly grease pie plate. Mix broccoli, onions, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 45 minutes. Let stand 5 minutes before cutting.
Add sugar, spices and salt to pumpkin and blend. Mix eggs and milk (do not beat) and stir into mixture. Pour into baking pan or pie shell. Bake at 450° for 10 minutes. Reduce temperature to moderate 325° and bake for 40 minutes. To test for doneness, inserted knife blade must be clean.
Brown chops under broiler. Arrange in bottom of pan in single layer. Sprinkle bouillon and rice around chops. Combine taco mix, tomato sauce and water. Pour over chops. Cover tightly and bake at 350° for 1 hour. Remove from oven and arrange green pepper rings on top. Cover with cheese. Replace cover and return to oven for 15 minutes.
Brown hamburger; drain off grease. Mix hamburger with taco seasoning; add sour cream. Grease 9 x 13-inch cake pan. Roll out crescent rolls; press dough into cake pan. Crush Doritos and pour 1/2 of them on dough. Add hamburger mixture. Top with grated cheeses. Put rest of Doritos on top. Bake for 20 minutes at 350°. Top individual pieces with lettuce, grated cheese, tomatoes and taco sauce, if desired.
Place chicken in a frying pan. Pour ketchup and Pepsi over chicken. Place lid on pan. Cook on medium heat until tender (45 minutes). Serve with mashed potatoes or rice.
Cook macaroni in salt water; drain. Melt butter and cheese in hot macaroni. Beat eggs well with milk added. Mix all together. Put in casserole; bake slowly for about 45 minutes at 350°, or until firm.
Mix cake batter according to package directions. Pour into two greased 13 x 9 x 2-inch pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and extract. Beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Yield: 24 servings.
Preheat oven to 350°. Brown ground meat and onions. Stir in tomato sauce and green beans. Stir in taco sauce until you obtain the spicy flavor you prefer. Bring to a low boil, reduce heat and simmer. If sauce appears thick, add a little water. While meat mixture simmers, grate cheese and slice olives.