HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in baking dish. Mix sugar, flour and milk. Pour over butter. Spoon in cherry pie filling. Bake at 350° for 30 to 45 minutes until top is golden.
Mix and spread on bottom of 13 x 9-inch pan. Bake 20 minutes. Cool.
Saute onion and bacon; pour off grease. Mix other ingredients; add to onion and bacon. Stir until thick. Pour over green beans and stir.
Blend cream cheese and lemonade together until smooth. Spoon fruit into individual serving bowls and top with cream cheese mixture.
Heat oven to 375°. In 9-inch pie pan, combine pecans, brown sugar and margarine. Spread in bottom of pan. Prepare pie crust according to directions. Place bottom crust over pecan mixture in pan. In large bowl, mix apples, sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust. Top with second crust and flute top; cut several slits (only in top shell). Bake at 375° for 40 to 50 minutes. Cool 5 minutes, then turn upside-down on serving place. Good with ice cream.
Combine cheeses; spread 1/2 in the bottom of a 9 x 9-inch baking pan. Beat the eggs; mix with taco or enchilada sauce. Pour egg mixture over cheese. Spread remaining cheese on top; bake in a 350° oven for 30 minutes, or until eggs are set and cheese is golden. Remove from oven; cool slightly so eggs and cheese are firm enough to slice. Cut into 1-inch squares; serve squares on corn chips as appetizers. Can be served as a main dish by cutting into 4 to 6-inch squares and eliminating corn chips. Makes 81 appetizer servings.
Saute okra in shortening for 10 minutes or until okra appears dry, stirring constantly. Add onion, garlic, salt, pepper and shrimp. Cook for 5 minutes. Add water, tomatoes and bay leaves and add liquid hot pepper sauce. Serve over rice. Makes 4 to 6 servings.
Mix eggs, sugars, vanilla, corn syrup, baking soda, margarine peanut butter and oats together. Stir in M&M's and chocolate chips. Drop by tablespoonfuls on ungreased cookie sheet and flatten slightly. Bake about 10 minutes at 350°. Take out of oven while cookies are still a little moist. Do not overbake! (No flour.) Enjoy!!
Grind cranberries in blender. Mix all other ingredients together, then add cranberries. Let stand overnight in refrigerator.
Fry sausage until crisp. Drain well. Slice or crumble cheese and melt with water in a double broiler. Mix well with Bisquick and crumbled sausage. Roll in small balls and place on cookie sheet. Preheat oven to 325°. Bake sausage balls for about 25 minutes.
Cream butter; gradually add sugar, beating well at medium speed of mixer. Add eggs, one at a time, beating well after each addition. Combine sour cream and next 6 ingredients in a small bowl. Stir well. Combine flour, baking soda and salt. Stir well. Add to creamed mixture alternating with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 45 minutes or until wooden pick inserted in center of cake comes out clean. Let cake cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.
Combine 1 cup	flour and 1/4 cup brown sugar. Add butter and mix thoroughly. Press firmly into a 9-inch greased pan. Bake at 350° for 15 minutes. Meanwhile, beat eggs until thick. Gradually add 1 cup brown sugar. Beat until light and fluffy. Mix 1/4 cup flour with baking powder. Fold into egg mixture. Add coconut and nuts. Spread over baked crust. Bake 20 to 25 minutes longer. Cool and cut into squares.
Brown hamburger and onion, season. Layer in casserole: hamburger, peas, rice, cottage cheese, sour cream, soup and cheese. Bake, uncovered, in 350° oven for 40 minutes.
Fill two ice trays with 7-Up and freeze. Empty frozen 7-Up into punch bowl. Add fruit juices and remaining 7-Up. Mix and serve.
Pour off juice and thicken with beaten eggs, cornstarch and sugar, then cook like a pudding. Cool, then add pineapple, Cool Whip, nuts and marshmallows.
Mix all ingredients, except cheese. Pour half of batter into greased 13 x 9-inch baking pan. Sprinkle 3/4 of cheese over batter. Add remaining batter. Sprinkle remaining cheese on top and bake at 350° for 45 to 50 minutes.
Grease pan. Pour corn bread mixture into pan. Bake for 25 to 30 minutes or until golden brown on top at 350 degrees.
Add brown sugar, vinegar and Worcestershire to the all-purpose sauce. Simmer 5 minutes. Place chicken or ribs in baking pan. Brush meat with the Wesson oil. Season with salt and pepper. Bake at 350° for 45 minutes. Drain fat and turn meat. Spoon barbecue sauce over and bake 30 to 45 minutes or until tender, turning and basting with sauce. Makes 4 servings.
Preheat oven to 425°. Sift dry ingredients. Cut in the shortening with a pastry blender or your hands until the mixture resembles coarse cornmeal. Make a well in the middle of the mixture and pour in buttermilk. Mix just until ingredients are combined and a soft dough is formed. Do not overmix. On a lightly floured surface, knead the dough gently until it is soft and elastic (not sticky). Pat dough out until about 1/2-inch thick. Cut circles with a cookie cutter or drinking glass. Place the biscuits 1/2-inch apart on lightly greased baking sheet for a crisp-crusted biscuit or touching each other for a softer biscuit. Bake for 12 to 15 minutes.
Combine flour, sugar, salt, baking powder and wheat germ; add shortening, milk and egg. Be careful not to overbeat this batter. Mix into another bowl, brown sugar, cinnamon, flour, nuts and wheat germ. Next,	cut into the dry ingredients the butter. Pour 1/2 batter into a square greased cake pan. Top with 1/2 dry mixture, then pour the other half of batter and then top with the rest of dry mixture.	Bake at 325° for 25 minutes.
Lay out cream cheese to soften. Chop onions and mix all ingredients together. Shape into ball. Roll in finely chopped pecans. Refrigerate.
When cake cools, cut in 4 horizontal layers. Mix sugar, vanilla and sour cream. Stir in Cool Whip. Fold in 1 large package coconut. Ice the cake between each layer to make 4 layers. Sprinkle the other large package coconut on top and sides of cake. Refrigerate. Cake gets more moist after 2 days in fridge.
*I use my zucchini relish or you can chop 1 green pepper and 2 cups celery and cook with onions.
Work crumbs and butter together until crumbs are doughy. Press crumb mixture evenly over bottom and sides of 9-inch spring-form pan. Bake at 325° for 10 minutes. Cool.
Cream together the first 4 ingredients. Sift together the remaining ingredients. Mix all of the above ingredients. Chill dough. Roll into balls the size of walnuts. Dip tops in sugar. Place sugar side up 3-inches apart on greased cookie sheet. Sprinkle each cookie with 2 to 3 drops of water to produce a cracked surface. Bake just until set, but not hard. Bake at 375° for 10 minutes. Yields 4 dozen cookies.
Place rice in buttered casserole dish. Mix soups and water and pour over rice. Arrange cut up fryer on top of rice. Season chicken with salt and pepper lightly. Bake, uncovered, in 350° oven for 1 hour and 15 minutes. Serve with biscuits and stewed or fried apples.
Preheat oven to 450°. Melt butter. Add flour, salt, pepper and mustard; heat and stir until smooth and bubbly. Slowly add half and half; bring to a boil. Reduce heat; add green pepper and Worcestershire sauce. Fold in crabmeat; pour into an 8 x 8-inch baking dish. Bake for 15 minutes, or until lightly browned. Serve on toast points.
Mix and bake at 325° for 45 minutes. Pour butter all around top. Bake another 15 minutes.
Brown meat and chopped onion in melted shortening. Add seasoning and tomatoes. Cover and simmer over low heat for 15 minutes, then add kidney beans. Pour meat mixture into a greased 1 or 1 1/2-quart casserole. Top with corn bread mixture, spreading with a wet knife. Bake in hot oven (425°) for 20 minutes.
Mix sugar, milk and butter in large pan. Bring to a boil. Boil 6 minutes (soft ball stage). Remove and add vanilla. Have chips, nuts and marshmallows in large bowl. Pour cooked ingredients over this and stir until well mixed. Pour into large buttered jelly roll pan. Let sit overnight or 12 hours. Cut and spread out to air and dry on wax paper. Makes a nice large holiday batch.
Mix eggs, sugars, oil and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Stir everything together. Add apples and nuts. Grease a 13 x 9-inch pan. Bake at 325° for 1 hour.
Drain the fruit cocktail thoroughly and dice. Combine cream cheese, fruit cocktail, pudding, orange extract and orange juice. Roll into a ball. Roll in the slivered almonds. Refrigerate about two hours. Serve with crackers. Suggestion: Wheat Thins.
Mix first 6 ingredients, except egg whites. Whip egg whites and fold in mixture. Pour in pie crusts and bake at 350° until brown (30 minutes).
In a large bowl mix the dry ingredients. In a separate bowl beat eggs. Stir in oil, sugar and vanilla. Add applesauce and carrots. Mix well. Add to flour mixture, stirring just to moisten. Fold in raisins and half of nuts. Pour batter in greased pan. Sprinkle on the rest of the nuts. Bake at 350° in a tube pan for 65 minutes or in a 13 x 9 x 2-inch pan for 45 minutes or makes about 35 cupcakes (bake for 20 to 25 minutes).
Mix all ingredients except margarine. When mixed well, add margarine and pour onto cookie sheet. Bake for 12 minutes and stir and cook for 12 more minutes. Then you may add 1 cup of raisins after it has baked.
Melt butter in heavy saucepan and saute until tender broccoli, onion and carrots. Stir in milk, soup or broth and seasoning. Cover and simmer on medium low (heat) for 15 to 20 minutes. Serve hot. Serves 5.
Melt margarine. Dip breasts in margarine and roll in Ritz crackers. Bake in 350° oven until tender (about one hour). I usually bake mine in an iron skillet.
Combine Heinz 57 sauce and honey. Brush chicken with melted butter. Brush on honey and sauce mix. Grill or broil until chicken is cooked, turning and brushing frequently.
Break eggs into mixer bowl and add brown sugar. Beat until sugar is dissolved. While eggs are beating, sift flour, measure and add salt. Dip gumdrops into flour and snip with scissors. Continue dipping and snipping until all are cut in small pieces into the flour. Stir this mixture into egg mixture and stir until all flour disappears. Add nuts and spread into well greased 9 x 13 x 2-inch pan. Bake at 375° for 20 to 25 minutes until golden brown. Cool. Cut in squares with a wet knife.
Combine all ingredients and pour into metal trays. When frozen, slice and enjoy. May have to stand to soften to eat. Gets very hard.
Make cake according to directions. Bake in 2 round cake pans. Cool overnight.
Warm olive oil at low heat. Add crushed garlic. Do not let the olive oil overheat, as this will take the flavor out of the garlic. Cook fettucine in boiling water for about 10 minutes, or until tender. Drain fettucine; place in a large bowl with the garlic and olive oil. Sprinkle with Romano cheese. Add salt and pepper to taste.
Place apples in saucepan. Add margarine and sugar. Bring to a simmer and cook for about 45 minutes or until apples are soft.
Put the first 4 ingredients in a pan on the stove. Stir, then bring to a boil for 1 minute. Then add the last 3 ingredients. Stir, then drop by the teaspoonful on waxed paper. Enjoy.
Heat oil to approximately 350°. Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter blend. Fold egg mixture into dry ingredients. Add corn last. Drop by tablespoons into hot oil; deep fry about 5 minutes or until golden brown. Sprinkle with powdered sugar.
Combine cornmeal and milk in a large bowl; stir well. Let stand 5 minutes. Stir in eggs, salt and garlic powder.
Butter 8-inch square dish. Mix cheeses together. Layer with cheese, green chilies (sliced lengthwise); repeat layers. Mix eggs, milk and flour; pour over cheese mixture. Sprinkle lightly with cayenne pepper, if desired. Bake at 375° for 50 minutes.
Combine cream cheese, lemon juice, Worcestershire sauce, clams, clam broth and onion. Mix well. Pile into bowl and refrigerate for 2 hours or more.
Into an ungreased 8-inch square pan, sift and mix the flour, soda and salt. Mix cocoa and sugar together and add to pan. Stir all to mix well. Make three holes in dry mixture. Pour vinegar in first hole; oil in second hole; vanilla in third hole. Pour cold water over all. Stir or use rotary beater until mixed thoroughly and smooth. Bang on table three times. Bake at 350° about 25 to 30 minutes.
You will need an electric skillet set at 325° to 350°. Makes 16 "pups."
Trim off large leaves of broccoli. Remove tough ends of lower stalks; wash broccoli thoroughly. Divide into equal size spears, trimming stalks as necessary. Pour water into a 12 x 8 x 2-inch baking dish. Arrange broccoli with flowerets facing center of dish. Cover with plastic wrap; microwave at High 8 to 10 minutes, or until broccoli is tender, giving dish a half turn after 4 minutes. Drain. Rearrange broccoli in dish so flowerets face outside.
Cream butter with powdered sugar and 1 cup granulated sugar. Beat in eggs until smooth and creamy. Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour. Chill dough. Shape into walnut size balls. Roll balls in granulated sugar. Place on baking sheet; press down gently with bottom of glass. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Brown hamburg and onion. Add soup, water and rice. Chop cabbage. Place in bottom of casserole. Pour hamburger mixture over. Cover and bake 1 hour at 350°.
Beat eggs and scramble in a lightly oiled or buttered skillet. While eggs are still runny, add meat of your choice and finish cooking. Remove from heat.
Mix oil, sugar and eggs until creamy. Add all except fruit (will be thick). Add apples. Sprinkle top with butterscotch bits.
Heat oil in nonstick pot; add paste and fry paste approximately 3 to 5 minutes. In a blender, puree tomatoes 1 can at a time. Add fried paste. Add remaining ingredients and cook for 45 to 60 minutes over a medium-low heat. You may add meatballs or other meat with other ingredients. Serve over hot, cooked spaghetti. This sauce is very low in fat.
Mix cream cheese, sugar, vanilla and eggs together. Place 1 vanilla wafer in bottom of foil baking cups (foil cups can be placed in muffin tins to cook). Pour mixture on top of vanilla wafer, about 1/2 to 3/4 full. Bake at 320° for 20 minutes. Refrigerate to set cheese cake. Add 1 tablespoon cherry pie filling. Keep refrigerated until ready to use.
Stir together garlic, oil, basil and pepper and brush even over meat. Place roast fat side up on rack in shallow baking pan. Insert thermometer in thickest part. Roast, uncovered, in a 325° oven for 1 hour. With fingers, crumble bread to make 1 cup crumbs. Combine with parsley, onions and butter. Remove roast; quickly pat crumb mixture over meat. Return to oven; roast until thermometer is 135° (rare) to 155° (medium). Let stand 10 to 20 minutes before carving.
Bring to a boil and keep boiling for 2 to 3 minutes. Then add 1 teaspoon vanilla and remove from stove; cool to lukewarm. (Put in the refrigerator for a few minutes to speed cooling.) After cooling, use mixer to beat to your preferred consistency. Then pour over your cake or brownies.
Mix flour, sugar, baking soda, salt and cocoa. Makes 3 holes. Put vanilla in a hole, oil in a hole and vinegar in a hole. Add 2 cups of water over top and mix well. Bake at 350° for 35 minutes.
Mix all ingredients well. Pour into two graham cracker crusts. Chill for 24 hours.
Combine all ingredients. Store in airtight container. Add 2 heaping tablespoonfuls to 1 cup hot water.
Drain pineapple, reserving juice; cut ham into bite size strips. Cut green pepper into 1-inch pieces. In a small bowl, stir together reserved pineapple juice, soy sauce, vinegar, cornstarch and red pepper. Set the mixture aside.
Heat oil in a large pot. Add garlic, onion, celery and parsley. Cook until soft. Stir in tomato paste and next 8 ingredients. Mix well and bring to a boil. Lower heat, cover and simmer slowly 1 1/2 hours. Add remaining ingredients. Cook 10 to 15 minutes more until macaroni is tender. Makes 8 servings. Can serve with Parmesan cheese on top.
Mix shortening, sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt. Stir into shortening mixture. Shape dough into 1-inch balls.
Mix thinly sliced cucumbers and onions. Sprinkle with salt and cover with ice. Let stand until ice is almost melted. Drain and rinse with cold water.
Preheat oven at 350°. Put flour and sugar in large bowl. In a pan, bring to boil butter, water, shortening and cocoa. Add to flour mixture. Add milk, eggs, soda and vanilla. Mix well. Pour in greased cookie sheet and bake for about 20 minutes.
Combine all ingredients and place in slow cooker in order given. Cover and cook about 8 hours. Stir mixture and serve on hamburger buns.
Cook macaroni	as directed and drain. Melt butter in heavy saucepan. Blend in flour. Stir in milk slowly and cook, stirring constantly, until	mixture thickens. Add seasonings and cheese, stirring until cheese melts. Add macaroni and transfer to a buttered 1-quart casserole. Combine bread crumbs and melted butter. Sprinkle over macaroni. Bake in a 400° oven for 20 minutes.
Line crackers in a 9 x 13-inch pan, not overlapping each other. Mix brown sugar and butter. Spoon over graham crackers. Sprinkle with nuts. Bake at 350° about 12 minutes. Break into squares.
Mix all ingredients together and pour in unbaked pie shell. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes until set in center.
Blend milk and lemon juice together; add Cool Whip, pineapple and nuts. Gently stir in cherry pie filling.
Pound and flour steak pieces and brown in shortening. Remove steak and put in large glass baking dish. In skillet with meat drippings, add vegetables, tomatoes, salt and pepper. Simmer until vegetables are tender-crisp. Thicken vegetable combination with 1 tablespoon flour in 1/4 cup water. Cover steak pieces and bake. Cover with shredded cheese during last 15 minutes of cooking time if desired. Bake at 350° for 1 hour. Serves 4 to 6.
Mix all ingredients together well and bake in a 9 x 13-inch pan at 350° for 45 to 60 minutes. Let cool to desired temperature and serve.
Layer ingredients on 12-inch pizza pan in order listed. Serve with tortilla or corn chips. Makes 8 cups.
Mix well and pour into a prepared 9-inch pie shell. Cover with pecans. Bake in preheated 350° oven for 45 minutes.
Combine sugar, flour, cinnamon, nutmeg and salt in bowl. Add apples, mix lightly. Heap in pastry shell, 9-inch pie pan. Dot with butter. Adjust top crust and flute edges. Cut vents. Bake in 425° oven for 50 to 60 minutes, until crust is browned and apples are tender. Cool on rack. Makes 6 to 8 servings.
Mix warm water, oil, sugar or honey and yeast and rest for 15 minutes. Add salt, eggs and whole wheat flour. Shape immediately into rolls, cinnamon rolls or hamburger buns. Let rise 10 minutes. Bake 10 minutes at 425°.
Mix dry ingredients. Pour in ungreased pan. Make 3 holes in mix in pan. Pour vanilla, vinegar and butter in holes. Pour water over mix and stir. Bake at 350° until done in 9 x 13-inch pan.
Cool tart shell. In medium saucepan, sprinkle gelatin over water. Let gelatin soften. Heat until dissolved. Stir in sour cream, sugar, flavoring and salt. Stir over low heat until smooth. Remove from heat and cool, stirring occasionally. When cooled and slightly thickened, whip cream and fold into mixture. Spoon into prepared tart shell, smooth top. Refrigerate until set. Peel fruit. Cut lengthwise into thin slices. Arrange on top and garnish with grapes.
Mix mayo, soup, eggs and cheese. Saute onion in margarine. Layer in casserole dish broccoli, onion, crumbs and soup; repeat. Bake at 350° for 30 minutes.
Put cucumbers in a gallon glass jar. Mix the vinegar and other ingredients. Pour the vinegar mixture over cucumbers. Refrigerate. Ready to eat after 1 week.
Season chops with salt and pepper. Coat Dutch oven with cooking spray. Place over medium heat until hot. Add chops. Brown on both sides. Add savory, bay leaf, tomato juice and water. Bring to boil. Reduce heat to simmer. Cover and cook for 30 minutes. Add remaining ingredients. Return to boil. Reduce heat to simmer; cover and cook 35 minutes or until vegetables are tender. Remove bay leaf before serving. Makes 6 servings. Double for a crowd.
Mix and put into casserole dish. Crush Ritz crackers on top. Pour 1/2 stick melted margarine on top. Bake, uncovered, 20 minutes at 375°.
Combine sugar, egg substitute, oil and vanilla; add apples. Combine flour, soda, salt as desired and cinnamon; add to mixture. Add nuts and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Use buttermilk in mix instead of suggested liquid. Bake in 3 layers, or bake in 2 layers and split them to make 4.
Brush 9 x 13-inch baking pan with soft butter. Cover bottom with brown sugar. Arrange pineapple and cherries on sugar mixture. Cream 1/2 cup butter, add sugar gradually continuing the creaming. Add eggs, mix well. Sift together flour and baking powder. Add alternately with milk to creamed mixture. Stir until smooth. Pour batter over arranged fruit, taking care to spread evenly. Bake in preheated oven at 350° for about 40 minutes. Turn out at once upside down on cake plate.
Beat eggs. Add sugar, cornmeal, salt and butter. Mix well. Add vanilla. Blend well before pouring into unbaked pie shell. Bake at 350° for 30 minutes.
Soak shrimp in ice water for 20 minutes; drain. Heat soup and cream cheese until melted. Add gelatine and 1/4 cup of water. Put back on heat and blend. Let mixture cool. Fold in all other ingredients. Pour into mold. Refrigerate for several hours. Serve with crackers.
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each. Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice. Chill until slightly thick. Blend in the Cool Whip. Fold in the jello cubes. Carefully pour into a mold or a large glass bowl. Chill.
Grind peppers and onions. Drain peppers. Mix sugar, salt and vinegar together. Add mangoes and onions. Cook 15 to 20 minutes after mixture begins to boil, then can. I use this in my barbecue. (I don't usually have yellow mangoes, so use 18 red and 18 green.)
In a large mixing bowl, combine all ingredients; mix well. Press evenly in a 1 1/2-quart (8 x 4-inch) loaf dish, cook, covered with wax paper, 10 minutes or until done. Let stand 5 minutes before slicing. If desired, top with catsup or barbecue sauce. Makes 6 servings.
Mix to a thick dough. Spray a muffin pan with Pam. Fill cup a little over half full. Cook until a golden brown at 350° for about 40 to 45 minutes. Serve with butter. You may not use all of beer.
Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt. Beat well. Gradually add flour, mixing well. Shape into 3/4-inch balls. Dip in slightly beaten egg whites, then roll in chopped walnuts. Place 1-inch apart onto greased cookie sheet. Press down center on each with thumb. Bake at 350° for 15 to 17 minutes. Cool slightly. Remove from pan and cool on rack. Just before serving, place jam in center of cookie. Makes 3 dozen.
In a mixing bowl, mix all ingredients until well blended. Pour into pie dish. Microwave on 70% power 8 to 9 minutes, until toothpick inserted in center comes out clean. Cover with foil and let stand 5 minutes. Serves 8.
In saucepan, mix together soup, water and half of the dry onion soup mix. In mixing bowl, combine ground beef, cracker crumbs, egg and other half of the onion soup mix. Shape mixture into small balls and drop into mushroom soup mixture. Cook slowly 40 minutes.
In a saucepan, combine sugar and cornstarch. Add cream, rhubarb and butter. Mix well. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Mix sweet potatoes, sugar, eggs, melted butter and vanilla. Put in a dish. Mix brown sugar, soft butter, flour and pecans. Sprinkle on top of potatoes. Bake at 350° until slightly brown.