HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, mix oil, sugar and eggs. Sift flour, salt, soda and cinnamon into mixture; mix well. Add apples and nuts. Spread in 9 x 13-inch pan and sprinkle with butterscotch morsels. Bake at 350° for 45 to 55 minutes. Do not use mixer. Batter is cookie dough consistency.
Mix together. Chill 24 hours. Be sure to use Hellmann's mayo, it works better.
Heat oven to 375°. In a 9-inch square baking dish or 10-inch pie plate, combine beans, corn, rice, salsa, vegetable juice, cumin and oregano. Cover and bake 55 to 60 minutes, stirring once halfway through cooking time, until rice is tender. Remove casserole from oven, remove cover and sprinkle with cheese. Cover and let stand 2 to 3 minutes, until cheese is melted. Yields 4 servings.
Beat all ingredients together and pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Trim ends from green beans. Cut squash into matchstick size pieces about 3 inches long. Cook beans in small amount lightly salted boiling water in covered saucepan for 3 minutes. Add squash. Cook 2 minutes longer or until beans are tender. Drain well.
Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen. Serves 5 to 6. So different.
If desired, can soak beans in brandy overnight instead of water. Next day, heat water and beans to boiling in 3-quart saucepan; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans. Add enough water to cover beans, if necessary. Heat to boiling; reduce heat. Stir in bay leaf, oregano, cumin, salt and pepper. Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours. Remove bay leaf. Serve over rice. Makes 4 servings.
In 2-quart pitcher, combine sugar, water, strawberries and lemonade. Gradually stir in club soda just before serving. Serve over ice. Serves 6.
Cream butter and sugar. Add beaten egg yolks. Sift together flour, baking powder and baking soda and add alternately with sour cream, lemon peel and walnuts.
Combine crackers, cheese and garlic powder. Set aside. Melt margarine. Dip chicken in margarine, then roll in crumb mixture. Place in glass dish with thick portions to outside. Cover with plastic wrap and cook on High in microwave. Let stand 10 minutes.
In small saucepan, mix together Mazola margarine, brown sugar and milk. Bring to boil over medium heat; boil 8 to 10 minutes. Remove from heat; add nuts, coconut and vanilla.
Crumble sausage into a cold medium skillet. Cook until brown, then drain. In a large bowl, combine the bisquit mix and cheese. Add sausage and mix until well blended. Stir in water until just mixed. Shape into balls about the size of a golf ball. Place on a greased baking sheet and bake at 375° F. for about 17 minutes. Yields about 4 dozen. Cooked bites may be frozen then reheated at 375° F. for 6 to 8 minutes.
Cream margarine, sugar and eggs. Add all other ingredients. Bake in uncooked pie shell for 40 minutes at 300°.
Combine liquid smoke, garlic powder, onion and celery salt. Pour mixture over meat and rub in. Wrap meat in heavy foil. Seal foil on top. Refrigerate overnight.
Mix rice, tomatoes, onion, green pepper, salt and pepper together in large baking dish. Lay chops on top. Cover; cook at 350° for 30 minutes. Take out; turn chops. Cook another 30 minutes.
Beat ingredients together. Place in a small dish. Cover with grated Cheddar cheese. Bake at 350° for 20 minutes. Serve with tortilla chips.
Toss ingredients together lightly. Season with salt and pepper to taste. Pour mixture into a 1 1/2-quart ungreased casserole.
Fry potatoes until lightly colored. Add parsley flakes and cook another few minutes.
Mix all ingredients together, except pecans and powdered sugar, and spread in a 15 x 11-inch pan. Whip egg white into soft peaks and spread over batter. Sprinkle with chopped pecans over batter. Bake in a 325° oven for 30 to 35 minutes. Cut after 15 minutes. Sprinkle with powdered sugar.
Cook rotini according to package. Drain and cool. In large bowl, mix remaining ingredients. Don't thaw peas, they will thaw quickly once they are in salad. Gently fold in rotini. Chill. Just about any kind of smoked or summer sausage will work.
Pull out stems of mushrooms after washing. Dice stems and mix with sausage; stuff into mushroom tops. Cook 20 minutes or until dark brown in 350° oven. Mushrooms will turn dark during cooking.
Chop tomatoes, peppers, fried bacon and onions. Add salt and pepper. Mix with Miracle Whip.
Melt butter in pan or skillet; set aside. In medium size bowl, mix together the flour, sugar, baking powder and milk. Pour batter over butter in pan. Pour fruit over batter. Bake at 375° for 30 to 40 minutes. Most any kind of fruit will do.
Mix together lemonade, Cool Whip and milk and pour into the pie crusts. Cover each pie and place in freezer.
Melt the butter in a small saucepan. Add the milk and warm it, but do not let it boil. While the milk heats, beat the eggs, then beat the flour, baking powder and salt into the eggs. Beat the milk and butter into the egg and flour mixture, mixing well. This will be a very thin batter. Fry 5-inch pancakes on a lightly greased, very hot skillet. Serve with maple syrup or topped with strawberries and whipped cream for a real treat. Makes 4 servings.
Sift together into bowl the flour, sugar, baking powder, soda and salt. Then add shortening, 1/3 of milk and bananas. Beat at middle of dial for 2 minutes. Then add remainder of milk and eggs and beat 2 minutes more. Fold in nuts and pour into prepared pans, 9-inch or 13 x 9 1/2-inch. Bake 9-inch 35 minutes or 13-inch 45 minutes in 350° oven.
Dump in square Pyrex dish in order. Do not stir. Bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Dump in cherries and spread into layer. Dump dry cake mix on top of cherry layer. Spread pecans over top of cake mix. Spread butter or margarine all over the top. Bake at 350° for 48 to 53 minutes. Serve warm or cold.
Place bran and 3/4 cup milk in mixing bowl. Microwave on High for 2 minutes. Add egg, pancake mix and milk; stir. Drain huckleberries, if necessary. Any fruit may be used instead. Mix in the huckleberries. Fry bran cakes as you would pancakes. This is our favorite Saturday breakfast.
Cook raisins in water for a short time adding the oleo until it melts. Then mix all ingredients together and bake in a greased and floured 9 x 12-inch pan for 20 to 25 minutes at 350°. Ice with either frosting or powdered sugar while still warm.
Preheat oven to 375°. Grease and line jelly roll pan (15 x 10 x 1-inch). Line with wax paper. Grease and flour the wax paper. Sift all the dry ingredients onto a piece of wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan. Spread evenly. Sprinkle with nuts. Bake in preheated oven 15 minutes or until center springs back when lightly touched. Loosen cake around edges and invert onto damp towel dusted with powdered sugar. Peel off wax paper and trim 1/4-inch from all edges. Roll up cake from short side. Place on rack. Cool completely. Unroll cake and spread with Cream Cheese Filling. Re-roll cake and refrigerate until ready to serve.
Cook broccoli in salt water for 5 minutes and drain. Combine soup, eggs, mayonnaise and cheese. Mix well. Add broccoli and pour into baking dish. Sprinkle with crumbs. Dot with butter. Bake 30 to 35 minutes in a 350° oven.
Mix ingredients well together until crumbly. Reserve 2/3 cup mixture for filling. Grease bottom and sides of 9 x 13-inch baking pan. Press in pan and bake in 350° oven for 15 to 20 minutes or until light brown.
Brown meat in oil over high heat. Leave meat in coarse chunks. Add onion and green pepper. Reduce heat to medium and cook until tender, but not brown. Add seasonings, tomatoes, corn and bouillon. Bring to a boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Yield: 6 servings. Can make in 15 minutes.
Preheat oven to 350°. Place butter in 9 x 13-inch pan and put in oven until melted. When melted, spread over bottom of pan and sprinkle graham cracker crumbs evenly over surface. Pour condensed milk evenly over crumbs. Sprinkle chocolate chips over all. Bake 1/2 hour at 350° or until browned. When out of oven, let cool before cutting.
Cook, drain and rinse beef in colander under hot water. Return to pan. Chop onions, green pepper and garlic and cook until onions soften. (May need to add small amount of water so meat and veggies won't stick.) Salt, pepper, thyme, oregano, basil (if needed), sugar (if tomatoes are very acid) and parsley to taste. Add tomatoes, stir and simmer partially covered 2 hours to all day. Add tomato paste; just enough so you don't have red water running all over the plate. Freezes great. It gets better every time you warm it up.
Preheat oven to hot (450°). Grease well a 13 x 9 x 2-inch baking dish. Beat eggs in medium-sized bowl. Alternately mix in eggs and milk. Add butter and salt. Pour into prepared pan. Bake in preheated hot 450° oven for 15 to 20 minutes until puffed and golden. Cut into pieces and serve with warm applesauce, maple syrup, fresh fruit, etc.
Mix all ingredients. Cover and refrigerate 1 hour. Serve in hollowed out round rye or sourdough bread loaf. Serve with crackers or raw vegetables, if desired.
Mix well together. Place on the fire of the Holy Spirit. Taste until well satisfied. When satisfied, sprinkle with prayer, then serve while hot.
Bring sugar, water, instant coffee and salt to boil and simmer 1 hour. Cool and add vanilla and vodka. Allow to stand overnight. Shake well before using.
Preheat oven to 375°. Mix all ingredients together. Roll into 1-inch balls. Bake for 10 to 15 minutes at 375°. Enjoy!
Mix shortening, sugar and egg. Stir in buttermilk and vanilla. Stir dry ingredients together and stir into creamed mixture. Add nuts. Chill 1 hour. Heat oven to 400°. Drop with teaspoonful 2 inches apart onto lightly greased cookie sheet. Bake 8 to 10 minutes. Cool. Frost with icing.
Combine all ingredients in food processor or blender until smooth. Cover and chill 2 hours.
Line an 8-inch pan with foil, letting foil extend above pan on 2 sides. Melt white chocolate over very low heat, stirring until smooth. Scrape into sandwich size plastic bag. Heat cream and butter in a medium saucepan over medium heat until cream simmers and butter melts. Reduce to low; add chocolate chips and stir until melted and smooth. Pour into prepared pan.
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl. Cut in shortening. Add egg, banana, oatmeal and nuts; beat until blended. Drop by teaspoonful onto ungreased cookie sheet. Bake at 400° for 15 minutes. Remove from pan immediately. Makes 3 1/2 dozen.
Mix marshmallow cream with lemon filling. Fold together with whipped cream and spread in pie shell. Freeze until firm. Remove from freezer 30 to 45 minutes before serving.
Mix cake mix, salt, vanilla, eggs and oil; add chips. Grease a 9 x 13-inch pan. Press batter in pan and bake at 350° for 30 to 35 minutes. Cut in pan while warm. Makes 35 pieces.
*Be sure to pack carrots firm. Need to get as much water out of them as you can. I use a blender and a little water to grate mine.
Drain berries and pineapple, reserving liquid. Dissolve Jell-O in boiling water. Add enough water to liquid off fruit to make 1 3/4 cups. Add to Jell-O. Pour into 13 x 9-inch pan. When Jell-O is thickened, fold in fruit; chill until firm. Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread over gelatin and sprinkle with nuts. Chill.
Mix sugar and flour together; set aside. In saucepan, bring margarine, oil, cocoa and Coke or Pepsi to boil. Then pour over dry ingredients and mix well. Add eggs; mix well. Put buttermilk and baking soda in small bowl; mix well (it should foam up a little). Add this to batter along with vanilla and mix well. Pour into 9 x 13-inch greased and floured pan and bake 30 minutes at 350°.
Beat with spoon the mix, eggs, oil and nuts. Mix well. Add chips. Using a teaspoon, dip out cookie dough onto cookie sheets. Bake at 350° for 13 minutes. Put on cookie rack. Nuts may be added if desired.
In large pot, add all ingredients with enough water to completely cover beans. Bring to boil. Reduce heat and simmer 3-5 minutes. Have jars and lids hot. Fill jars with beans and liquid up to top and seal.
Arrange squash and onion in steaming rack or microwave. Steam 5 to 10 minutes	or to	desired degree of doneness. Combine squash mixture, butter and cheese.	Stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole.	Bake at 350° for 30 to 35 minutes or until casserole is set. It can easily be doubled!	Time of preparation: 30 to 35 minutes.	Serves 6.
Combine tomatoes, lettuce and beans; chill. Mix and chill dressing with salad. Top with 1/2 cup grated Cheddar cheese and 1/2 cup crushed corn chips.
Mix French onion dip and 1 package taco seasoning. Brown and drain ground beef. Add 1 package taco seasoning. Cool. Spread dip mixture on bottom of plate. Cover with shredded lettuce, diced tomatoes, black olives and meat mixture. Top with shredded Cheddar cheese. (You can use taco flavored cheese.) Refrigerate. Serve with tostado chips.
Mix together eggs, milk and flour. Grate cheeses together, save 1/2 cup for topping. Drain, split and remove seeds and black outer residue from chiles. In 9 x 9-inch baking dish layer cheese, chiles and egg mixture as with lasagna, until all ingredients are used. Top with tomato sauce and 1/2 cup reserved cheeses. Bake at 350° for 1 hour. Cool 10 minutes and cut into squares. May be made ahead and reheated.
Combine all ingredients in a microwave-safe container. Cover tightly. Microwave on High for 5 minutes or until boiling. Refrigerate at least 4 hours before serving. Excellent on nachos or any Mexican food.
Mix ingredients well. Bake at 350° in buttered baking dish for 45 minutes. Serve on your choice of crackers.
Peel bananas and cut in half crosswise. Insert wooden sticks in the cut end. Brush bananas with orange juice. Place on waxed paper on a cookie sheet and freeze until firm. Put chocolate chips and margarine in top of a double boiler. Cook until chocolate melts. Allow to cool. Spoon chocolate over frozen bananas. Roll at once in nuts or coconut. Eat at once or place in the freezer.
Mash beans with fork. Stir in remaining ingredients until well blended. Refrigerate. Serve with tortilla chips (blue corn and plain).
Blend dressing mix, mayonnaise, milk and cream cheese with mixer. Add Cheddar cheese and roll into ball. Put in freezer for 30 minutes. Remove and roll in nuts.
Steam broccoli until tender. Add soup, Cheez Whiz and cooked rice and put in casserole. Bake at 350° for 30 minutes.
Melt butter and marshmallows in double boiler. In saucepan add sugar and milk; boil 6 minutes. In mixing bowl add chocolate chips and nuts together. Add hot mixtures and beat. Pour in greased pan. Makes 1 1/2 pounds, very good!
Beat eggs well. Add sugar and beat. Mix flour and baking powder. Add alternately with 1/2 cup warm water and vanilla. Beat only until mixed well. Bake in greased and floured pans (9 x 13-inch or two 9-inch) at 350° for 30 minutes.
Mix flour, sugar and cinnamon. Set aside. Core and slice apples. Layer apples in bottom of pie crust. Sprinkle with flour mixture. Repeat, ending with flour mixture. Dot with butter. Cover with top crust and perforate. Bake 10 minutes at 450°. Reduce heat to 350° and bake 30 to 35 minutes.
Combine cookie crumbs and 1/4 cup melted margarine. Press into rectangular serving dish. Freeze until firm.
Cream together sugar and butter. Add eggs, one at a time. Add crushed pineapple and juice. Add torn bread pieces. Pour into greased casserole dish and bake at 350° for 1 hour.
Preheat oven to 350°. Spread pie filling evenly in bottom of greased 13 x 9 x 2-inch baking pan. Arrange pineapple chunks over cherry pie filling. Sprinkle cake mix over pineapple chunks. Cover with melted butter. Top with coconut and walnuts. Bake 1 hour or until done.
Heat oven to 350°. Wash catfish in cold water; pat dry with paper towels. Rub cavity with salt and pepper. Mix bread cubes, parsley, pickle relish, egg, salt and 1/4 teaspoon pepper. Spoon lightly into cavity. Close opening with skewers; lace with string. Brush fish with butter. Cut 3 slits in each side and place a slice of salt pork in each slit. Place fish in greased shallow baking dish; bake uncovered, spooning broth over fish occasionally until fish flakes easily with fork (45 to 60 minutes). Makes 6 servings. Note: Can substitute trout, bass or red snapper.
Mix first 6 ingredients together. Peel and slice apples; mix in cranberry sauce. Put apple mixture in greased 9-inch baking pan. Sprinkle crumb mixture over top of apple mixture. Bake at 350° for 40 to 45 minutes. Serve warm with or without ice cream or whipped cream.
Cut the lid off the pumpkin just as you would for a jack-o-lantern. Remove the seeds and save for toasting later. Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with this mixture and top with the butter. Cover with the pumpkin lid and place in a baking pan. Bake at 350° for 1 to 1 1/2 hours or until the mixture has set, like a custard.
Mix flour (enough so dough does not stick to fingers), sugar, salt and beaten eggs. Roll out as soon as it is mixed up. When you roll out the dough, spread with butter, cinnamon and brown sugar. Roll them up and cut about 1/2 inch or more thick. Let rise and bake at 350°.
Mix cake mix and oleo together and blend well (note no liquid). Spread in a greased 13X9 pan. Mix cream cheese, powdered sugar and eggs. Pour over top of batter. May sprinkle nuts on top. Bake at 350 degrees for 35 to 40 minutes.
In a greased 13 x 9 x 2-inch baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup (undiluted) with sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes.
Put dry pudding in a jar with milk and shake until thick. In pie shell, layer bananas, then pineapple, then pudding. Chill. Top with Cool Whip before serving.
Mix all ingredients well. Bake in greased loaf pan for 1 hour at 350°. Top with ketchup and bake 10 more minutes.
In a large bowl, mix all ingredients together thoroughly. Turn into a greased 2-quart covered casserole, spreading evenly around dish. Cover. Bake at 350° for 1 hour. Serves 4 to 5.
Drain pineapple. Save juice and add enough water to equal 2 cups. Bring to a boil and add the jello. Mix well.
Blend sugar, flour, margarine and cinnamon. Spread apples in bottom of greased baking dish. Pour mixture (add water if needed to spread). Bake at 375° for 10 to 15 minutes. Reduce heat to 300°. Bake 1 hour.
Cream butter. Gradually add sugar, beating at medium speed, about 10 minutes, until light and fluffy. Add eggs, one at a time, beating 1 minute after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until wooden pick inserted comes out clean. Cool in pan 10 to 15 minutes; remove to wire rack. Cool.
Cook potatoes in salted water until tender. Drain and mash thoroughly. Add butter, cheese, milk and salt. Heat over low heat until butter and cheese are melted. Fold in eggs.
Blend pudding mix with the milk. Add remaining ingredients. Chill. Serve with cut up fruit.
Cook spinach, drain and squeeze out all excess moisture. Mix with onion powder, 1/2 teaspoon of salt, pepper and mace. Turn into a shallow 5-cup baking dish. Sprinkle sole with seasoned salt and parsley. Roll up fillets and place on top of spinach. Melt butter and blend in flour. Stir in half and half and cook, stirring until sauce begins to thicken. Add wine and remaining salt. Cook until sauce boils thoroughly. Remove from heat and stir in 3 tablespoons of cheese. Spoon sauce over sole and spinach. Bake at 350° for approximately 25 minutes (until sole is cooked through). Serve at once from baking dish. Makes 4 servings.
Mix all ingredients well. Pour into greased 8 or 9-inch pan. Bake 25 to 30 minutes at 400°. Let set a few minutes before cutting.
Brown sausage; drain. Brown hamburger; drain. Brown onion. Combine meats and onion. Add beans, mustard sauce, ketchup, brown sugar and Texas Pete. Bake for 30 to 45 minutes at 350°.
Heat oven to 325°. Grease muffin pans well. Sift flour, baking powder and salt together. Set aside. In large bowl cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well after each. Add flour mix alternately with milk	until just combined. With fork, mash 1/2 of blueberries. Stir	in with a fork. Add rest of whole berries, mixing gently. Fill muffin cups (greased or paper lined) 3/4 full. Sprinkle each with sugar. Bake 25 to 30 minutes. Cool in pans 15 minutes. Remove. Serve warm.
Beat egg white stiff; add other ingredients. Melt chocolate and mix. Form into balls and roll in finely cut coconut.
Bake chicken wings at 375° for 45 to 50 minutes or until done. Mix margarine, Frank's Red Hot and desired amount of cayenne pepper. Melt in microwave, stirring every 30 seconds. Drain drippings off of chicken and pour sauce over wings.
In a bowl, combine flour, sugar, if desired, and salt. In another bowl, lightly beat egg. Add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-inch circle. Turn when bubbles form. Cook the second side until golden brown and apples are tender. Sprinkle with confectioners sugar, if desired. Makes 14 to 16 pancakes.
Saute grated pickles in butter and flour until completely wilted. Add the stock and simmer slowly for one-half hour. In small bowl, stir together sour cream and 1 cup of broth. Stir in to soup and simmer. Serve hot. However, if soup is not sour enough, add pickle juice to taste. Serves 6.
Stir together, butter and garlic. Drizzle over bread cubes; toss. Spread on a butter cookie sheet; bake 1 hour and 5 minutes. Sprinkle immediately with cheese. Stir to coat; cool.
In bowl, combine first 6 ingredients. Combine remaining ingredients and add to dry ingredients. Stir only until moistened. Pour into greased 9-inch square baking dish or 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes or until golden brown and tests done.
Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar and lemon juice and drained pineapple. Let set until syrupy. Whip 2 envelopes Dream Whip and fold into gelatin mixture; fold in cake pieces. Add 1/2 of the coconut. Add all of the cherries and pecans. Pour into large Pyrex dish. Chill well. Whip remaining envelope Dream Whip and frost dessert and sprinkle remaining coconut over all. Cover and refrigerate.
Combine mustard, honey, curry and lemon juice. Brush onto scallops. Broil under low heat for 8 to 10 minutes. Turn, and brush scallops again. Cook until lightly brown.
Cut wings at joints; remove tips and discard. Wash and pat dry on paper towel. Combine remaining ingredients in 9 x 13-inch pan. Arrange wings in single layer in marinade; cover and refrigerate for several hours, turning occasionally. Bake, uncovered, at 375° for approximately 30 to 40 minutes, until tender. Serve from chafing dish or fondue pot in sauce.