HumbleIntelligence/food-ner-1-Million huggingface dataset:
The evening before serving, place the melted oleo, brown sugar, cinnamon and nuts in bottom of 9 x 13-inch baking pan. On this, place 8 to 10 slices of trimmed bread and stack 2 deep. Beat eggs well with milk and vanilla. Pour over ingredients in pan. Cover and refrigerate overnight. Next morning, bake at 350° for 45 to 50 minutes. As you serve, invert portions on plate. Makes own sauce. Delicious!
Wash fish. Set on pan skin side down. Mix mayonnaise and mustard. Spread on fillet. Sprinkle with garlic powder and paprika. Broil until flaky (5 to 10 minutes, depending on thickness of fillet). Watch so that topping doesn't burn.
Put all ingredients into a saucepan; cover with water. Cover with lid and cook until done. It will take about 30 minutes. Drain the liquid before serving.
Sift flour once and measure. Add baking powder, soda, salt and spices. Cream shortening; add sugar and cream well. Add egg and beat well. Add flour alternately with applesauce, mixing thoroughly. Add raisins, nuts and oats; blend. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven (375°) for 10 to 12 minutes or until done. Makes about 3 dozen cookies.
Drain cherries thoroughly and place in bottom of one unbaked pie shell. Combine whipping cream (do not beat), sugar, flour, salt and flavoring; pour over cherries. Cut remaining pie shell into strips and crisscross over filled pie. Bake in preheated 350° gas oven 50 to 60 minutes.
Combine the sugar and 2 cups water; heat until the sugar is dissolved. Mix the dry drink mix and 1 quart water. Put all the ingredients in a gallon jug and mix well. Add water to fill gallon jug.
Overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.
Melt bars in microwave or on stovetop. Melt with syrup; cool. Cream butter and sugar. Add eggs, one at a time. Combine all dry ingredients with buttermilk, then add other mixture and vanilla. Grease and flour pan. Bake for 30 to 35 minutes at 350°. Serve with Hershey's hot fudge sauce and vanilla ice cream.
Place soups and butter in 2 1/2-quart casserole and place in 350° oven until butter is melted. Add water chestnuts, mushrooms and rice with seasonings. Stir to mix and return to 350° oven for 1 hour, uncovered.
Cook fettuccine; drain. Meanwhile, in large skillet, heat oil. Add zucchini, red and green pepper strips and garlic. Saute just until vegetables are tender. Blend in cream. Stir in Parmesan cheese and seasonings. Heat through until slightly thickened, but do not boil. Toss with hot cooked fettuccine. Makes 6 servings.
Combine ingredients in order listed. Put in greased and floured 9 x 13 pan. Bake at 300° until sides shrink and top springs back, 45 minutes or longer.
Mix eggs, oil, sugar and berries together and add to dry ingredient mixture and add nuts. Bake at 350° for 1 hour and 30 minutes. Makes one large loaf pan or 3 small loaf pans.
Cream butter and sugar thoroughly. Add eggs, one at a time, beating after each. Add sour cream; fold in flour that has been mixed with soda. Add flavor. Bake in tube pan, greased and lined with wax paper. Bake at 300° for 1 1/2 hours or until done.
In a large pot, brown fatback; remove and drain. Add onions and potatoes and cook until tender. Add tomatoes, catsup and drained fatback and cook for 10 minutes. Add fish and cook for 45 minutes to 1 hour, uncovered, and on low heat. Add all remaining ingredients. Salt and pepper to taste. Serve over rice or with hush puppies. Serves 5 to 7.
Chop the tomato, onion and peppers. Add the remaining ingredients to the mixture. Let stand for at least 1 hour.
Combine flour, salt and sugar in a mixing bowl. Cut in shortening until mixture is coarse meal. Stir in oats. Sprinkle water evenly over surface. stir with a fork until all ingredients are moistened. Shape dough into a ball. Chill. Roll to fit 9-inch pie pan. Makes one 9-inch pastry shell.
Cream margarine and sugar; beat in eggs. Add pumpkin and juice. Sift dry ingredients and spices together. Blend into mixture. Stir in nuts, raisins or dates. Bake 1 hour at 350° in 2 greased and floured loaf pans.
Combine yogurt and salad dressing. Mix well. Add carrot and next 5 ingredients; mix well. Cover and chill at least 2 hours. Yields 1 cup, plus 1 tablespoon. Contains 11 calories per tablespoon.
Fry hamburger in 9-inch skillet; drain. Add vegies. Let simmer. Add the eggs, whipped, into mixture. Cook Minute rice according to box directions. Pour soy sauce into rice. Mix hamburger and vegies into rice. Eat.
Heat soup, milk and Velveeta in top of double boiler until cheese is melted. Add green chillies and pimentos. Combine Longhorn cheese, onions and meat. Fill each tortilla with mixture and roll tightly. Place in a long baking dish. Pour sauce over the top. Cover. Bake 30 minutes at 350°.
Dissect wings. Sprinkle with salt. Mix all other ingredients well. Pour over wings in 9 x 13-inch pan. Cook 1 hour at 350°, then 1/2 hour at 300°.
Mix well. May need to use your hands. Make into rolls and refrigerate; after cooled and set, slice.
Mix together apples and sugar, then add egg. Sift together dry ingredients; add to apple mixture and mix well. Stir in vanilla and nuts. Pour into ungreased 8 x 8-inch pan. Bake at 350° for 35 minutes.
Sift dry ingredients. Cut Crisco into flour. Dissolve yeast in warm water and add to mix. Add buttermilk and knead. Store in plastic bag in icebox and use as you need it. Do not let rise. Bake in hot oven at 450° for 15 minutes.
Bring water and margarine to a boil. Stir in flour; continue stirring until it forms a ball. Remove from heat and beat in eggs one at a time. Spread on a small greased cookie sheet. Bake 35 to 40 minutes at 400°. Cool away from draft. Put a dish towel on top when cool and pat down lightly.
Combine 2 cups flour and salt and set aside. Cream sugar and shortening. Add eggs, one at a time, beating well after each. Combine buttermilk and baking soda, stirring well. Add buttermilk to sugar mixture alternately with flour mixture, stirring just to combine. Combine berries and 1/2 cup flour and gently fold into batter. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 350° for 20-25 minutes or until golden brown. Makes 2 dozen muffins.
Mix all ingredients together and place in a greased 2-quart casserole. Bake at 325° for 45 minutes.
Mix dewberries and 1/2 cup sugar; set aside. Mix biscuit, sugar and milk well. Butter baking dish. Pour in mixture then add dewberries. Bake for 1 hr. at 350°. Pour butter and cinnamon on top.
Let cookie dough get to room temperature. Spread out on pizza pan and bake according to package directions. Mix sugar, cream cheese and enough milk so that it will mix well. Spread on the dough. Let set in refrigerator overnight. Add sliced fruit. Spread crushed pineapple over this. Spread marmalade on the top and chill until ready to serve.
Fry bacon, then crumble and drain all but 1 teaspoon of grease off. Add cubed potatoes and chopped onion, salt and pepper. Fry until potatoes are golden, then sprinkle with cheese and add eggs on top of mixture. Stir over low heat until eggs are cooked. Serves 4.
Unroll the crescent roll dough; pat into the bottom and up the sides of an ungreased 13 x 9 x 2-inch baking pan. Pinch edges together to seal. Bake at 400° for 10 minutes.
Combine first 4 ingredients in bowl. Cut in shortening until crumbly. Add buttermilk; blend well. Turn onto floured surface. Knead gently several times. Pat out to 1/4-inch thickness. Spread with half the butter. Fold over to form 2 layers. Brush top with remaining butter; cut with biscuit cutter. Place 1/2-inch apart in greased 9-inch baking pan. Bake at 400° for 12 to 15 minutes.
Peel, cube and cook eggplant; drain and mash. Mix with soup, egg, onion, mayonnaise, 1/2 of cheese and 1/2 of cracker crumbs. Pour in buttered 2-quart casserole dish. Top with remaining cheese and cracker crumbs. Bake at 350° for 35 minutes.
Preheat oven to 400°. Remove shells from shrimp, leaving shell on tail. Devein. Wash thoroughly. Drain on paper towels. Melt oleo in 13 x 9 x 2-inch baking dish in oven. Add salt, garlic and 1 tablespoon of parsley. Mix well. Arrange the shrimp in single layer in baking dish. Bake, uncovered, for 5 minutes. Turn shrimp; sprinkle with lemon peel, lemon juice and remaining parsley. Bake for 8 to 10 minutes or until tender. Arrange on serving platter. Pour garlic butter over all. Garnish with lemon wedges. Makes 6 to 8 servings.
Roll all 10 biscuits together until about 1/4-inch thick. Spread sausage all over biscuits. Roll into log. Chill, slice and bake at 350° for about 10 minutes or until biscuits are done.
Mix together sugar and flour. Add eggs and pineapple. Pour pineapple mixture into greased baking dish; crumble bread on top. Add margarine slices on top of bread. Bake at 350° for 1 hour.
Place beef bouillon in pan with water. Slice and saute onions until golden brown. Push aside and cook liver lightly on both sides. Do not overcook. Weigh liver and onions.
Cook onion and celery in fat over low heat until onion is transparent, but not browned, stirring occasionally.
Cook apples according to package directions. Add butter and allspice to cooked apples. Pour into pie shells. Bake at 425° for 35 to 45 minutes or until brown. Serves 16.
Combine sausage and cheese. Mix well. Add Bisquick a little at a time and mix with sausage and cheese. If too dry, add a little water (1 tablespoon at a time). Form into bite size balls. Bake for 20 minutes at 325°.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; chill if desired. Cut into bars.
Drain salmon; remove skin and bones and flake with fork. Mix cream cheese until creamy. Add lemon juice, lemon rind, onion, spices, Worcestershire sauce and pepper. Stir in flaked salmon. Add salt if more is needed to taste. Combine chopped pecans and parsley and spread on waxed paper. Form salmon into ball and roll in nut mixture, until coated on all sides. Makes 10 servings, and may be made a day ahead. Serve with favorite crackers.
Layer bread, meat and cheese; beat remaining ingredients and pour over top (it is better if refrigerated overnight before baking). Bake at 350° for 50 minutes in greased 9 x 13 1/2 x 2-inch baking dish. A family Christmas tradition!
Bake brownie mix in a 12-inch deep dish pizza pan at 350° for approximately 15 minutes. Check occasionally as brownie mix will be spread thinner than usual and may become crisp before you know it. Using mixer, combine milk, cream cheese and concentrate in a bowl; chill slightly. Spread over cooled brownie pizza. Top with whole cherries, pecan halves and chopped pecans. Melt chocolate chips and drizzle over pizza. Refrigerate. (May substitute other fruit for cherries, such as strawberries and bananas.)
Mix ingredients and bring to a simmering boil. Mix 6 cups Special K cereal, 1 1/2 cups crunchy peanut butter and 1 tablespoon vanilla. Mix with syrup and form into small balls. Keep in airtight container.
Drop on greased pan with teaspoon. Bake 5 to 8 minutes at 300° or until brown.
Skin chicken and brown in oil with peppers and onions. Mix tomato sauce and soup. Put chicken in dish; add peppers and onions. Pour soup mixture over chicken. Bake in a 325° oven for 30 to 45 minutes. Serve with rice. Enjoy.
Wash greens thoroughly. Pick over and chop coarsely. Set ham hock to boil in water enough to cover. When water boils, add greens and seasoning. Reduce heat to a high simmer and cook 2 to 3 hours, adding water if needed. Serve with cornbread.
Sift flour, baking powder and salt. Cream together shortening, Sweet 'N Low and egg. Cream until light and fluffy. Add to flour mixture. Add milk and vanilla. Divide dough in half. Add melted chocolate to one half of dough. Roll each half very thin. Put one on top of other. Roll like a jelly roll. Chill overnight. Slice and bake at 350° for 15 minutes. Makes 4 dozen.
Preheat oven to 350°. Mix all ingredients together. Pour in greased and floured pan. Bake for 1 hour.
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.) Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe. Stir into hot filling the cream cheese. Pour over cooled cake layer.
Place quartered tomatoes, onion, garlic and 2 tablespoons water in blender. Wash rice and let drain. Heat oil in deep heavy two-quart saucepan. Add rice, stir over medium heat until each rice kernel is golden brown. Add ingredients from blender and continue to stir for a few minutes. Add boiling water slowly and carefully as steam will rise. Add salt and peas. Cover. Simmer 25 minutes (do not lift cover or stir). The rice should have absorbed all the water and will be dry and flaky. Makes six servings.
Combine first 3 ingredients; firmly press evenly onto bottom and 2 inches up sides of a 10-inch spring-form pan. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add 1 1/2 cups sugar; beating well. Add egg yolks and eggs, one at a time, beating after each addition. Stir in coconut and next 3 ingredients; pour into prepared crust. Bake at 325° for 1 hour and 10 minutes. Center will be soft. Turn oven off and leave cake in oven for 30 minutes. Remove from oven and let cool at room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan. If desired, top each serving with whipped cream and toasted coconut. Makes 10 to 12 servings.
Line bottom and sides of greased 9-inch pie pan with whole cookies. Combine milk, marshmallows, chocolate chips and salt in saucepan. Cook and stir until blended and thick. Cool slightly. Spoon half of ice cream into shell. Drizzle half sauce over ice cream; repeat. Return to freezer immediately and chill for 4 hours.
Mix and sift dry ingredients, add milk and egg gradually. Stir in apples. Fry in deep, hot fat until golden brown. Serve with powdered sugar. Serves 4.
Blend all ingredients and beat at medium speed for 2 minutes. Pour into greased and floured tube pan. Bake 1 hour at 350°.
Cook sausage in frypan. Drain well. Add cheese and paprika and mix well. Spread on rye bread. Broil in oven until edge of bread looks toasted, 3 to 4 minutes. Makes 36 rounds and freezes well.
Bring last 6 ingredients to a boil. Cool and pour liquid over the vegetables. Refrigerate overnight. Will keep for several weeks.
Mix Quik and food coloring together until Quik is dissolved. In a separate bowl, mix cake mix, eggs and water until well blended. Stir in food coloring mixture. Mix well. Add 1 package dry Dream Whip. Bake according to directions on cake mix box.
Stir together juice, Sure-Jell and jello. Bring to a boiling point and add sugar. Boil good for 1 minute. Pour in jars and seal. (Prick beets with fork to let juice out.)
Mix ingredients except corn flakes and butter. Pour in casserole dish. Mix soft or melted margarine with corn flakes and spread on top. Bake at 325° for one hour.
Roll Velveeta cheese between two pieces of waxed paper with rolling pin until smooth and shaped to fit serving dish (should be about 1/4 inch thick). Remove top layer of wax paper. Spread cream cheese evenly on Velveeta. Spread other ingredients in the order given. Using wax paper to guide you, fold 1/3 of cheese over and then 1/3 from other side over the top of that.
Select desired foods from the directory (arguing optional). Using the telephone, dial Take Out Taxi's number. State food request slowly and clearly (multi-lingual abilities may be helpful). Prepare table, using dishes, etc. (Eating directly from food containers may be preferred.) Open and check the quality of the wine (several times, as necessary). Answer door bell; pay with cash, folding in the tip. Enjoyment of meal is directly related to quantity of wine consumed.
Mix all of the ingredients together. Beat egg slightly and add to mixture. Shape in pan, bake at 350° for 40 to 50 minutes. Serves 6 to 8.
Preheat oven to 400°. Lightly grease an 11-inch quiche pan; set aside.
Combine sugar, cornstarch and water in saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; add jello, stirring until dissolved. Gently stir in berries. Pour into pastry shell and chill. Serve with whipped topping.
Mix chicken, soups and sour cream. Melt butter in casserole dish. Pour in chicken mixture and top with crackers. Sprinkle with poppy seed. Bake at 350° for 30 minutes. Serves 6 to 8.
Combine bread crumbs, salt, pepper, parsley, garlic and almonds. Dip chicken in egg whites and then roll in bread crumb mixture. Arrange in a 9 x 13-inch baking dish and sprinkle with a few slivered almonds. Bake at 350° for 30 minutes. Serves 6. Contains 233 calories, 842 mg sodium, 6 gm fat and 22 gm protein.
Mix cornstarch with sugar and salt in double boiler. Pour scalded milk over this mixture. Cover and cook 15 minutes, stirring occasionally. Add hot mixture very slowly to beaten egg yolks, stirring constantly. Return to double boiler. Cook 2 minutes. Let cool. Add vanilla.
In a plastic sealable container, place broccoli flowerets, jar of pimiento, plus garlic on a toothpick. Mix vinegar and oil to taste, I use half and half. Stir. Shake dill weed to cover top. Seal and chill overnight, turning the container over from time to time. Pretty at Christmas for a potluck.
Cream sugar and shortening good. Beat egg yolks and add to mixed sugar and shortening (cream good again). Roll graham crackers very fine and add salt and baking powder to rolled crackers. Add nuts, then combine with beaten yolks and sugar, adding milk gradually. Mix thoroughly, then fold in beaten egg whites. Bake in 2 layers in 350° oven for 30 to 35 minutes.
Preheat oven to 325°. Butter tube pan or Bundt pan well. Sprinkle 1/3 of cinnamon/sugar mixture in pan, making sure to cover tube well. Mix first 6 ingredients for cake batter. Pour in 1/2 of batter. Sprinkle 1/3 cinnamon/sugar mixture. Pour in rest of batter and finish up with the cinnamon/sugar mixture. Bake at 325° for 1 hour or until toothpick inserted in middle comes out clean. Invert on plate.
Preheat oven to 425°. Toss apples with lemon juice in a bowl. Arrange apples in the pastry. In a small bowl, combine 1/2 cup sugar, 2 tablespoons flour, nutmeg and cinnamon. Mix well. Sprinkle over apples. Combine remaining sugar and flour. Cut butter into mixture to make coarse crumbs. Sprinkle over apples. Slide pie into a large brown paper grocery bag. Fold end over twice and secure with paper clips. Put on baking sheet. Bake for 1 hour. Garnish with whipped cream, if desired.
Saute garlic in oil. Add bread crumbs until golden. Add tomatoes, parsley, artichokes and pasta water, if needed. Add cooked pasta and toss.
In skillet, brown turkey; drain. Add taco seasoning and water. Simmer for 15 minutes. Place the tortilla chips on a greased baking sheet. Layer turkey, sour cream and salsa. Sprinkle the cheese. Broil until cheese melts. Top with lettuce, tomatoes and onions.
Foil line a 10 or 12-inch clay flower pot. Mix Cool Whip with cream cheese. Layer pudding and Cool Whip into flower pot. Put crushed Oreos on top to resemble dirt. Add artificial flower and a spoon.
Prepare angel food cake mix as label directs, baking it in an ungreased 10-inch tube pan. Cool cake as directed, then store, carefully covered.
On the floured pastry sheet, roll the dough into a 12 x 6-inch rectangle.	If dough is difficult to handle, let rest for 10 minutes. Cut into 12 (6 x 1-inch) strips. Roll into ropes 14-inches long. Shape each pretzel by crossing 1 end over the other to form a circle, overlapping about 3 1/2-inches from each end. Take	1 end	in each hand and twist once where dough overlaps. Carefully lift end across to opposite edges of circle. Moisten and press ends under edges. Place the pretzels 1-inch apart on a well greased baking sheet. Let stand, uncovered, for 20	minutes. In a small	bowl, beat together the egg and the water. With a pastry brush, brush tops of pretzels with egg mixture. Sprinkle with sesame seed, poppy seed, toasted wheat germ or dried minced onion. Bake at 350° for 18 to 20 minutes or	until golden brown. Remove; cool on a wire rack. Store in an airtight container. Will freeze up to 8 months. Makes 12 pretzels.
Cover bottom of casserole with celery and onion. Combine pork and beans, celery seed, brown sugar, Worcestershire sauce, mustard and pepper sauce. Pour over celery layer. Bake covered at 350° for 30 minutes. Remove cover, top with onion rings and bake uncovered 5 minutes until onions are brown. Serves 6.
Press individual biscuits with heel of hand. Cut pepperoni into 2-inch pencil strips. Place 1 strip pepperoni, 1 teaspoon cheese, piece of green pepper or broccoli. Roll up, pinch ends. Bake according to directions on biscuit package. Eat plain or dip in heated pizza sauce.
Mix first 4 ingredients together. Roll into small balls; roll in flaked coconut. Store in covered container in refrigerator.
Brown meat and drain off fat. Add remaining ingredients. Cook 15 minutes in pressure cooker.
Salt and pepper chicken to taste. Sprinkle with red pepper. Do not flour the meat. Have oil hot in pan, drop in chicken pieces and let get hot. As it begins to brown; sprinkle sugar on chicken. Add onion and bell pepper; stir while browning. Pour water in while real hot, cover and reduce heat to simmer. Stir often. Cook until tender. Pour over hot rice.
Mix first 7 ingredients together in very, very large bowl. Add oats, chips and M&M's by hand. Spoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Can be stored in the refrigerator for up to 1 month.
Combine shortening, sugar and eggs; blend well. Dissolve soda in 3 tablespoons hot water. Mix with sugar mixture. Add 1 cup flour and salt; beat well. Add bananas, remaining flour and vanilla; mix until smooth. Pour into loaf pan and bake at 375° for 45 minutes.
Cream first 2 ingredients. Sift flour, baking powder and 1/4 teaspoon salt. Add flour mixture alternately with milk to creamed mixture. Beat smooth and pour into buttered baking dish. Mix remaining ingredients and pour over dough. Bake at 350° for 45 minutes. Serve warm with ice cream or hard sauce.
Combine sugar, cinnamon, milk and water in a 2-quart heavy saucepan. Place over medium or medium-low heat and cook to the soft ball stage (236° to 238°), stirring constantly to prevent curdling. Remove from heat; mix in nuts and vanilla. Let stand 15 minutes, then stir with a wooden spoon until mixture thickens. Pour at once onto wax paper-lined baking sheet, spreading as thinly as possible. When cool, break in bite-size pieces. Store in covered container, in refrigerator or freezer. Makes one pound.
Dissolve yeast in warm water; add to other ingredients. Knead and let rise until double in bulk. Roll out and cut into strips. Let rise a second time, then fry in hot fat. Cool and frost with your favorite maplene frosting.
Mix together whipping cream, eggs, and honey or syrup. Spray casserole dish with Pam. Place bread in dish then pour liquid over. Bake uncovered at 350° for 30 mins. Dot with butter while hot. (I substitute skim milk and 1/2 egg whites.)
Melt margarine and cocoa together. Remove from heat. Stir in sugar and beaten eggs; mix well. Add dry ingredients and vanilla. Spoon into buttered 9 x 13-inch pan and bake at 350° for 35 to 45 minutes.
Pour mix over cucumbers and let stand in refrigerator 24 hours. Then take out, put in small plastic bags or containers and put in freezer.
Mix cream cheese, garlic powder, onion powder and parsley flakes. Spread mixture evenly on ham. Roll ham and chill. When ready to serve, cut into bite size pieces.
In large mixing bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, sweet potatoes, raisins and pecans. Pour into 3 greased 8 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 65 minutes or until bread tests done. Let stand 10 minutes before removing from pan. Cool on a wire rack. Yields 3 loaves.