HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together, stirring until well blended. Pour in two slightly greased loaf pans and bake at 350° for about an hour. While bread is baking, prepare the following sauce.
Clean and peel shrimp. Drain crabmeat (pick out shells if you buy crabmeat in a container). Mix all ingredients in a bowl. Spread evenly into a greased baking dish. Bake at 325° for 20 to 30 minutes or until shrimp are pink and casserole is brown on top.
Bake chicken at 425°, covered, for 15 minutes. Drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly, until sauce is thickened. Pour over chicken. Top with cheese. Bake for 5 minutes, uncovered.
Put all dry ingredients in a pot with a lid. Shake to mix. Then pour oil over mix. Stir thoroughly with a large spoon. Repeat the stirring every 5 to 10 minutes for 45 minutes. Store in tight container.
Scald milk with the oleo in it. Mix the salt, sugar, eggs and cherries. Add the bread crumbs and mix well. Pour the milk-oleo mixture over the bread mixture and stir well. Bake at 350° for 45 to 60 minutes.
Bake cake according to instructions on box. When cake is done, poke holes all over the top (about the size of a ball point pen). Heat hot fudge and spread over the top of the cake while it is still hot. Heat caramel and spread over the top. Let cool completely on counter or put in fridge. Top with whipped cream when ready to serve. Sprinkle candy bits on top. Store any leftovers in the refrigerator.
Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place a vanilla wafer in each paper-lined cup of a muffin pan. Spoon cream cheese mixture over wafers, filling cup full. Bake at 350° for 20 minutes. Leave in muffin pan; cover and chill overnight.
Make batter as directed, except stir 1/8 teaspoon soda into mix before adding liquid and eggs. Use only 3/4 cup water and add 1 cup mashed bananas (2 to 3 bananas). If desired, fold 1/3 cup nuts into batter. Pour into prepared oblong or layer pans. Bake as directed. Frost with Banana-Nut Frosting.
Layer ingredients, except cheese and onion rings, into large, glass baking dish. Place dough on top to form a lattice effect. Bake 20 to 25 minutes at 425° or until brown. Place cheese and onion rings on top and bake 3 to 5 minutes more.
Put all ingredients in a shaker and shake well. Can be stored in refrigerator. Delicious on spareribs, short ribs and chicken.
Dissolve yeast in warm water; set aside. Add flour, sugar, oil and buttermilk. Mix, then add yeast and water mixture. Work and knead together. Cover and put in refrigerator for 1 hour.
Brown and drain hamburger meat. Salt to taste. Add 8 ounces of Pace picante sauce; simmer. Shred lettuce and cheese into separate bowls.
Beat eggs in a bowl until foamy. Add sugar, flour and brown sugar; mix well. Mix in very soft butter. Add chocolate chips and walnuts. Pour into butter flavored pie crust and bake at 325° for 1 hour.
Cook noodles and drain. Mix together all ingredients. Warm over medium heat. Good served with mashed potatoes.
Place milk, chocolate, butter, eggs and sugar in an electric blender and blend for 15 seconds. Pour into greased 9-inch pie pan and sprinkle with coconut and pecans. Bake at 350° for 35 minutes. Cool and store any leftovers in the refrigerator.
Combine chocolate chips and half and half in heavy saucepan. Cook over medium heat until chocolate melts and mixture is smooth stirring frequently. Remove from heat, stir in butter and vanilla. Serve warm. Yield 2 cups. Can be refrigerated and reheated. Heat carefully to prevent burning.
Brown hamburger with onion in a little butter. Add corn, tomatoes and cooked noodles. Season to taste. Put in buttered casserole dish and put buttered cracker crumbs on top. Brown in oven for 1 hour at 350°.
Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/2 cups. Add to gelatin and stir until slightly thickened. Remove any unmelted ice. Measure 1 cup and fold into whipped topping. Pour into 8-inch square pan. Place fruit over creamy layer, then spoon remaining gelatin over fruit. Chill until firm, about 3 hours. Cut into squares.
Place cut up bacon in a 2-quart casserole. Microwave on High 4 to 5 minutes or until crispy. Remove bacon and set aside. Add onion, green pepper and celery to bacon drippings. Micro on High for 5 to 6 minutes or until tender. Drain off grease. Add bacon and remaining ingredients. Cover with a tight lid or plastic wrap. Micro on High for 5 to 6 minutes until bubbly. Stir and then micro on Medium for an additional 10 to 15 minutes. Yields 6 to 8 servings.
Mix all ingredients; beat and pour into greased dish or pan. Put in refrigerator until set. Cut in squares and serve.
Pour rice in bottom of casserole dish. Pour diluted can of cream of chicken soup over rice. Stir well. Place salted and peppered chicken breast over rice. Pour can of diluted cream of mushroom soup over chicken breasts. Bake for 1 1/2 hours at 375°.
Roll beef cubes in flour and brown in small amount of oil. May cook in electric skillet. Add water (2 cups only). Add seasonings to taste. Cook over low heat (200° to 225°) in electric skillet until tender. Add carrots, potatoes, onions and 1 cup of water, if needed. Cook over medium heat until vegetables are done, approximately 1 hour. Serves 6.
In blender, put egg, onion, potatoes and salt. Do not cover; liquify. With rubber spatula, push potatoes down into blending mixture. As soon as mixed, shut off. Stir in matzo meal to make desired consistency. Drop by spoonfuls into 1/2 inch hot cooking oil and fry until golden brown.	Drain on paper. Serve with sour cream and applesauce.
Combine dry ingredients. Add milk and margarine; beat until smooth. Pour into greased 8-inch square baking dish. Brown meat; drain. Add green pepper, cook until tender. Reserve 1/3 cup Cheez Whiz and 1/2 cup tomato. Stir in remaining Cheez Whiz, tomato and chili powder. Spoon meat mixture over batter. Bake at 375° for 20 minutes. Top with reserved Cheez Whiz and tomato; continue baking 5 minutes. Cut into squares. Makes 6 to 8 servings.
Peel apples and slice thin. Cover bottom of large frying pan with a thin coating of bacon grease. Place apples in pan. Sprinkle on the sugar. Add the water. Place top on pan and cook over medium heat for about 20 minutes or until apples are tender.
Grease a 2-quart casserole. Set oven at 350°. Boil noodles 10 minutes; drain. Brown hamburger in 1 tablespoon of butter. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onion and green pepper. In a casserole, spread half of the noodles in the bottom and top with half the cheese mixture. Repeat. Pat ground beef mixture on top. Bake 30 minutes. Yields 4 to 6 servings.
Boil the potato until well done. Mash while hot. Add powdered sugar slowly, small amounts at a time, until it is in a dough stage. Roll out to 1/4-inch thickness. Spread evenly with chunky peanut butter and roll up. Chill 5 to 6 hours or overnight. Slice into 1/4-inch or 1/2-inch pieces. Serve cold.
Finely chop heads of broccoli (not stems). Cook bacon until crisp, then crumble. Grate Cheddar cheese. Mix mayonnaise, white vinegar and sugar together and set aside. In a large bowl, mix broccoli, bacon and cheese. Toss with mayonnaise and vinegar dressing. Chill and serve.
Preheat oven to 350°. Grease, then line with wax paper, 2 (9-inch) layer pans. Sift into large Mixmaster Mixer bowl sifted flour, granulated sugar, salt and soda. Add brown sugar, shortening, chocolate, 3/4 cup milk and vanilla. Beat 30 seconds at No. 1 to moisten flour; then 2 minutes at No. 4. Add remaining milk and eggs. Beat 1 1/2 minutes longer; pour into pans. Bake 35 to 40 minutes; cool.
Mix all ingredients. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes until golden and slightly crispy on edges.
Preheat oven to 325°. Grease and flour a 9 x 13-inch glass pan. Mix all ingredients until well blended. Pour mixture into pan. Bake approximately 35 minutes or until done. Sprinkle with powdered sugar before cutting.
Boil together vinegar, sugar, salt, mustard seed, celery seed and turmeric 3 to 5 minutes. Pour over cabbage, onions and peppers. Put in jar in refrigerator. Will keep indefinitely.
Add oil, white sugar and eggs together. Add remaining ingredients except carrots. Mix well and add 3 cups grated carrots. Bake 40 minutes at 350°. Makes 3 layers or 1 loaf.
Mix all ingredients. Roll in waxed paper and put in refrigerator overnight. Cut and bake at 350°.
Combine sugar and evaporated milk in large saucepan. Cook on medium heat. Bring to rolling boil and cook for 6 minutes. Remove from heat. Add remaining ingredients. Beat until well blended. Pour into large buttered pan. Chill until set. Score and eat.
Mix together 1 package of yeast and 1/2 cup of lukewarm water; set aside. Sift together dry ingredients. Add the oil and buttermilk to other liquids; stir together before mixing with dry ingredients. Dough will be slightly sticky. Store in refrigerator in covered bowl. Roll out and cut before cooking for 20 to 25 minutes at 425° on greased cookie sheet.
Cut chicken breasts into bite size pieces. Mix flour, salt, water, eggs and sesame seed. Beat together until smooth. Dip chicken in batter and drop in hot oil. Oil should cover chicken. Cook each piece about 5 to 7 minutes or until golden brown. Drain. Serve with sweet and sour sauce, if desired.
Boil sugar, milk, butter and cocoa for 2 minutes. Stir constantly; cool 5 minutes. Add choice of the peanut butter or chocolate chips and choice of oats or coconut. Stir well. Drop by teaspoonfuls onto wax paper.
Layer first 5 ingredients, starting with the lettuce. Continue until all ingredients are used (the more layers the better). Spread the mayonnaise over top of salad. Refrigerate overnight.
Grease and flour 2 loaf pans. Mix together eggs, sugar, salad oil and vanilla. Sift together and mix flour, soda, salt, cinnamon, baking powder and zucchini. Combine the two mixtures thoroughly. Pour into loaf pans. Bake 1 hour at 350°. Remove from pans immediately.
Mix dry ingredients; cut in shortening. Add grated cheese, stir, then add milk. Mix together well. Drop by teaspoonful on greased baking sheet.
Boil pudding, sugar and milk for 3 minutes. Cool 10 minutes. Beat in butter until mixture becomes thick and glossy. Pour into greased pan.
Dissolve the yeast in warm water. Add salt, sugar and flour. Knead the dough until smooth, adding more flour (up to 1 cup) if dough is sticky. Divide dough into walnut-size pieces. Each child rolls his ball into a 12 to 14-inch rope and shape. Brush them with beaten egg and sprinkle with coarse salt. Let rest on cookie sheet, uncovered, for 15 minutes. Bake at 425° for 15 to 18 minutes.
Sift flour, salt, baking powder, baking soda and sugar together twice. Then put juice and finely chopped rind of orange in cup and add shortening and fill remainder of cup with boiling water to 3/4 full. Add juice and beaten egg to dry ingredients. Also add nuts and cranberries (cut in half). Makes two small loaves. Bake 1 hour at 350°.
I used hot sausage and regular Ro-Tel, and it is pretty spicy. You can adjust the heat with the tomatoes and sausage.
Wipe mushrooms clean and remove stems carefully. Stuff cavity with a walnut-size ball of sausage. Put under broiler 15 to 20 minutes. So easy and so good.
Cook all together. Place in pie crust of your choice. Bake at 450° until done.
Season tips with salt and pepper and shake in bag containing the flour. Pour a thin film of oil in skillet and saute the onion, leek, shallot and garlic until tender. Remove the saute mixture with a slotted spoon and place in a casserole dish. In the same skillet, brown meat on all sides, adding more oil as needed. You may have to do this in several batches. Add the browned meat to casserole. Pour half the can of beer into the skillet; mix with pan juices, scraping sides and bottom of pan. Pour this over meat in casserole; add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1 1/2 hours on top of stove. Dish is done when meat is tender.
Blend together wonderful winds, boisterous brass, dynamic drumline, bodacious band front and perfect pit. Stir with 2 dedicated drum majors. Sprinkle in generously 1 bunch of caring chaperones. Fold in 1 superb staff and top it all with 1 terrific, enthusiastic band director. Shake with an attitude of excellence and bake well on West Allegheny's parking lot and practice field. Excellent served at half-time on football fields. Serves thousands.
In a large bowl, combine ham and cheese with the green onions and parsley. In a small bowl, whisk the vinegar, mustard, salt, black pepper and cayenne. Gradually whisk in the olive oil in a thin stream. Pour the dressing over the ham and cheese and toss well. Cover and refrigerate. Serve at room temperature. Makes 8 (4 cup) servings.
Dissolve yeast and sugar in warm milk. Mix all ingredients together and let rise. When double in bulk, divide into 2 parts. Roll out but not too thin. Rub melted oleo over the rolled out dough. Mix together the brown sugar, pecans and coconut. Sprinkle 1/2 of the mixture over each 1/2 of rolled out dough. Roll up like jelly roll. Place on greased cookie sheet, let rise again. Bake at 350° for 25 to 30 minutes or until brown. When cool, drizzle with powdered sugar icing and garnish with cherry halves.
Cream peanut butter, butter, sugar and egg. Mix & sift flour & soda & add alternately with milk. Add vanilla. Bake in a greased and floured loaf pan for 45 minutes in a 375 degree oven.
Place rabbit in crock or glass dish. Mix wine, spices, onion and enough vinegar to cover. Marinate for two days in refrigerator. Save marinade.
Heat oven to 375°. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate and walnuts; mix well. Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies. Remove to cool completely. Makes about 4 dozen.
Mix last five ingredients. Bring to a rolling boil. Pour over cabbage-pepper-onion-sugar. Do not stir. Place in refrigerator 24 hours. Then stir. Will last up to 30 days in refrigerator.
Combine first 5 ingredients in saucepan. Bring to a boil and stir until sugar is dissolved. Combine vegetables in a large bowl. Pour vinegar mixture over vegetables. Cover and refrigerate overnight. Yield: 8 to 10 servings.
Drain yams. Drain peaches, reserving juice. Dissolve cornstarch in 1/4 cup peach juice; set aside. In 11-inch skillet, heat remaining juice, liquid brown sugar, cranberry sauce, cinnamon and butter. When butter is melted, add cornstarch mixture. Stir over medium heat until mixture is thickened. Add yams, cover skillet and cook 10 minutes. Stir in peaches and cook 5 minutes or until heated through.
Preheat oven to 350°. Melt butter and oil in skillet and saute apples with cinnamon, sugar, ginger, thyme and cloves about 5 minutes or until limp, stirring occasionally. Place apples in bottom of a baking dish and set aside.
Mix shortening with salt and boiling water, whip until fluffy. Stir in 3 cups flour until dough forms a ball. Sprinkle extra flour on the dough until not sticky. Roll and edge pie crust. Prick with fork, bake at 400° until golden brown. Makes 2 large pie crusts.
Mix brown sugar and juice in large saucepan or percolator. Stud orange wedge with cloves and add to mixture. Put other spices in percolator basket and perk or tie in cheesecloth and add to pan. Bring to boil. Cover and simmer at least 10 minutes. Remove spices. Serve warm with orange slices.
Combine all but 1/2 of the cheese and 1/2 of the onions. Pour into a casserole dish. Bake 30 minutes at 350°, covered. Arrange cheese and onions on top and bake 5 minutes, uncovered.
Add the sugar and salt to vinegar; pour over diced potatoes. Allow to cool. Add remaining ingredients and salad dressing; toss lightly. Chill thoroughly. Garnish with hard-cooked eggs. Yields 6 to 8 servings.
Melt chips at low heat. Add chow mein noodles and peanuts. Spoon out onto waxed paper.
Combine ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until cheese melts. Serve warm over tortilla chips, vegetables or baked potatoes. Yields 2 2/3 cups.
In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and jalapeno peppers. Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within one-inch of edge. Moisten edges of tortillas with water; fold over, pressing edges to seal. On 2 large baking sheets, arrange filled tortillas. Bake at 400° for 8 minutes or until hot. Sprinkle with remaining Cheddar cheese. Top with salsa and sour cream. Makes 8 quesadillas.
First brown and drain ground beef. Next, add Lipton onion soup mix; mix well. Chop onion and bell pepper, then add to beef mixture. Now add ketchup and continue stirring to avoid sticking. At this point, you can add crushed tomatoes according to taste.
In heavy 2 to 3-quart saucepan, bring to boil 3/4 cup water and 1 teaspoon salt. Drop in fiddleheads. Reduce heat to simmer (low) and partially cover the pan. Simmer for 2 minutes until they are barely tender and show only slight resistance when pierced with point of a skewer or small knife. Drain in colander and run cold water over them to set their color and stop their cooking. Then spread on paper towels and pat dry. Place chopped garlic in large salad bowl and pour in salad oil and vinegar.
Allow dough to thaw at room temperature. On lightly floured board, roll dough out to 14 x 12-inch rectangle. Brush dough with 1 tablespoon butter and sprinkle with cheese and chiles. Beginning from long side, tightly roll dough up jelly roll fashion. Place seam side down on baking sheet, pinching ends together to form oval. With sharp knife or scissors, cut slashes in dough at 1-inch intervals. Brush dough with remaining butter. Allow to rise until doubled in size. Bake at 375° for 15 to 20 minutes. Remove from pan immediately and allow to cool on wire rack. Makes 8 servings.
Make cake in 9 x 12-inch sheet pan. Cool. Cut into cubes. Make pudding. Set 5 minutes. Break up candy bars in baggie with rolling pin. Layer in pedestal bowl: 1/2 cubed cake, 1/2 c. Kahula, 1/2 pudding, 1/2 candy bars and 1/2 Cool Whip. Repeat, ending up with Cool Whip. Sprinkle with candy bars on top.
Cream margarine and sugar. Add eggs and beat. Add remaining ingredients, except nuts. Beat thoroughly. Fold in nuts. Bake at 350° for 25 minutes.
Preheat oven to 350°. Combine cake mix, 2 eggs and butter. Beat 2 minutes. Spread batter in greased and floured 9 x 13-inch glass baking dish.
Fry tortillas in small amount of oil for a few seconds to soften. Place 1/2 slice of Jack cheese on half the tortilla. Using tongs or fork, fold over. Fry until crisp. Turn and crisp the other side. As cheese melts, it seals the sandwich. Makes 12 sandwiches or 6 servings.
Lightly grease a casserole pan. Cook grits in salted water until smooth and creamy. Stir in margarine, cheeses and Worcestershire sauce. Place into prepared casserole and sprinkle top with paprika. Bake in preheated 350° oven for 30 to 35 minutes or until top is slightly brown. Do not overcook. Yields 8 servings.
Separate dough on crescent rolls. Roll 1 piece apple in dough spiral and lay in 13 x 9-inch loaf pan. Separate them apart in pan 3-inches or so. Heat margarine, orange juice and sugar to a boil. Sprinkle allspice and cinnamon over the rolls, after pouring orange juice over the rolls. Bake 30 minutes at 350°.
Put cleaned and washed beans and 2 quarts water in a large pan. Bring to boil. Cover and remove from heat. Let stand 1 to 3 hours. While beans soak, warm 1 quart water in crock. Put on low setting. Drain beans and rinse with hot water; add to crock-pot. Stir in ginger. Cook on high for 3 to 4 hours (low 7 to 8 hours) or until beans are tender. One hour before serving, add tomatoes and salt. Crumbled bacon or diced ham can also be added for flavor.
To make cookie crust for bars: Preheat oven to 350°. Spray 15 x 10 x 1-inch baking pan with no stick spray. Mix flour, 2 sticks butter and 1/2 cup sugar until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20 to 23 minutes or until golden brown.
Pat out cookie dough on pizza pan and bake at 350° for about 12 minutes. Should be done but not crisp. Let cool. Combine 1/3 cup sugar, cream cheese (more cream cheese may be used if desired) and vanilla; spread over crust. Place fruit around until covered. Fruit may be thinly sliced and placed in circles around top of cream cheese. Apples, oranges, bananas, kiwi, peaches, pineapple and cherries or combinations can be used.
Prepare cake mix according to package directions. Pour 1/2 of prepared batter into greased and floured 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool in pan for 10 minutes.
Layer apples and crust (don't do bottom crust; stays doughy). Bake at 350° for 30 to 40 minutes.
Brown beef-drain. Mix in taco seasoning. Simmer; then let meat mixture cool. Tear lettuce to bite size. Combine with beans, cheese, onion, & taco meat. Crush chips and add to mixture. Finally, add dressing and tomato wedges and gently mix.
Mix dry ingredients and cut in shortening; combine 1/2 cup milk with 2 scant tablespoons vinegar mixed to make sour milk. Add 1 egg and then milk and mix well. Spread thin in a large flat cake pan and cover well with fruit. Sprinkle with sugar. Bake at 450° for 15 minutes, then at 300° for about 15 minutes.
Brown rice and onion in the margarine in a skillet over medium heat, stirring constantly until brown (about 15 to 20 minutes). Add consomme and mushrooms. Pour into a 9 x 13-inch casserole dish sprayed with a nonstick spray. Cover and bake at 325° for 1 hour. Uncover; continue baking for an additional 10 minutes. Makes 6 to 8 servings.
Cook pork and chicken until done and pull meat from bones. Cut into small pieces. Mix meat and other ingredients and cook slowly for	several hours. Must remember to stir to keep from sticking.
Boil and shred chicken (desired amount). For white sauce use equal amount of butter and flour. (example: 2 tbsp. melted mutter with 2 tbsp. flour). Stir together in large skillet (don't let it get too brown) add basil, parsley, garlic, pepper, white wine, and then grated Parmesan cheese. Boil spiral noodles, add chicken and peas to sauce in skillet. Put noodles in casserole dish, add sauce and stir together. Add a little Parmesan and Cheddar cheese and bake at 350 degrees for 15-20 minutes.
Remove meat and vegetables from pan. Skim off fat; strain and measure broth. Add water to make 2 cups of liquid for every 3 pounds of pot roast.
Cream the sugar and margarine. Add eggs and beat well. Add other ingredients; mix well. Pour into oblong pan or tube pan. Bake at 350° for 45 minutes for oblong pan or at 325° for 1 hour and 15 minutes for tube pan.
Mayonnaise tortillas. Place small amounts of each ingredient on tortillas, adding beef slices last. Close one end, fold, then roll up. (Only small amounts are needed, or it can't be rolled up very well.)
In a blender, combine all ingredients and mix well. Chill thoroughly and stir before using. Makes 1-1/2 cups.
Wash mushrooms and pop off stems. Melt butter in a large skillet with lid. Make a small mound of sausage (room temperature) in cap. Use your fingers and push in. Do not break cap. Cover bottom of skillet with mushroom caps, sausage side up. Cover and cook until caps shrink and sausage cooks, about 30 minutes. Serve warm, immediately.
Cream butter, Crisco, and sugar. Add eggs, one at a time; mix well. Add dry ingredients alternately with can milk. Mix well and add flavoring. Pour into greased and floured tube pan. Place in COLD oven and turn oven to 325°. Bake 1 hour 45 minutes until toothpick comes out clean. Do not open oven door while baking. Remove from pan immediately.