HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs lightly in medium bowl, stir in corn bread mix, add corn, milk, and margarine. Grease an 6 c. casserole dish with oil. Place 1/2 of corn bread mixture in dish. Add cheese, green chilies, and remaining corn mixture. Bake at 350 degrees for 45 minutes.
Cream butter and shortening. Add sugar, creaming well. Add eggs, one at a time, beating hard after each addition. Add sifted dry ingredients alternately with milk. Continue to beat, adding all flavorings. Add marshmallows last for a real moist cake. Bake at 325° to 350° for 1 hour and 15 minutes.
Brown meat; add salt and pepper. Add soup mix; drain. Put beans in skillet. Heat them; mash until sticky. Spray 13 x 9 x 2-inch pan with cooking spray. Lay tortillas on bottom of pan until pan is covered. Pour beans over tortillas. Pour meat over beans. Cover with 1 layer of cheese and sauce, then cover with remaining tortillas. Put cheese and sauce on top. Bake at 350° until very hot and cheese has melted.
Mix nuts, dates, soda, salt and butter. Add boiling water and let stand for 20 minutes. Beat eggs; add flavoring, sugar and flour. Combine with date mixture. Bake in a greased and floured 9 x 5 x 3-inch pan at 350° for 1 hour. (You may also divide and bake in smaller greased and floured pans.) Take pan from oven; let sit for 5 minutes. Cut around sides and turn out. Wrap in foil. When cool, put in refrigerator to chill before slicing; cut with a wet knife. Whip cream cheese, a little milk and vanilla. Spread on bread to make a sandwich and cut in triangles.
Blend cake mix, pudding, orange juice, eggs and oil in a bowl. Beat at medium speed 4 minutes. Stir in coconut and nuts. Put in 3 (9-inch) pans. Bake at 350° for 30 minutes.
Cook chicken in water until almost tender, approximately 1 1/2 hours. Add onion, carrot, celery, salt and pepper. Cook 1 hour and strain soup (stock). Cut meat into bite size chunks and save for another meal. Serve with noodles.
Place chocolate in small, heavy saucepan. Cook over very low heat, stirring constantly, just until melted. Remove from heat. Lightly beat egg yolks with 1/4 cup sugar and whiskey. Mix in melted chocolate.
Combine syrup, sugar, butter and salt. Cook over medium heat until sugar dissolves. Add peanuts. Stir constantly until nuts become lightly browned. Remove from heat. Quickly stir in soda and spread thinly on greased platter.
Let cheese warm to room temperature. Beat together until light, fluffy and blended. Beat in onion and garlic. Chill. Roll into a ball and coat with nuts. Keep in refrigerator until ready to serve.
Cream sugar and margarine. Add eggs, vanilla, flour, baking powder, soda, salt and sour cream. Mix until blended. Fold in diced apples. Divide batter into two 8 x 8 greased and floured pans.
Brown beef in oil with onion and pepper. Add olives, Worcestershire sauce, salt, pepper and tomato soup which has been mixed with 1 can water. Pour sauce over the spaghetti. Store in refrigerator 3 days. Put into casserole and top with 1 pound grated cheese and bake 30 minutes at 350° until hot and cheese melts.
Combine shortening, eggs and vanilla. Sift together flour, baking powder, soda and salt. Add both sugars to shortening, egg mixture, stirring completely. Add flour mixture and remaining ingredients, mixing well after each addition. Roll in small balls the size of walnuts and bake at 350° for 12 to 15 minutes. Makes approximately 100 cookies.
Mix all together, except potato chips. Put in 9 x 13-inch dish and bake at 375° for 20 to 25 minutes. Top with crumbled potato chips.
Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add cabbage and macaroni; bring to boil and simmer until vegetables are tender. Sprinkle with the Parmesan cheese before serving. Makes 12 servings.
Mix cake according to box directions. Bake in a long, deep pan. When done, remove from oven and punch holes in cake. Pour can of cream of coconut and milk over cake while hot. Let cool. Put in refrigerator until cold, then put Cool Whip over top, then coconut.
Select good cooking apples; cut crosswise into half slices. Put in hot skillet with melted butter and brown on both sides a little. Add sugar and let cook 20 minutes longer. Take top off to cook out some of the sugar water. Serve hot with bacon and biscuits as a breakfast meal.
Step 1: Cook spaghetti according to package directions. In a medium bowl, combine egg, Parmesan cheese and margarine. Add spaghetti and toss to coat. Put into a greased 9-inch pie plate. Press in pan to form a crust.
Melt butter; mix with stuffing mix. Mix other ingredients; layer in casserole dish. Bake 25 or 30 minutes in 350° oven.
Wash liver. Place in shallow pan. Add milk, turning slices to coat well. Refrigerate 1/2 hour. Fry the bacon in large skillet. (May use margarine instead of bacon, if desired.) Add onion and 1/8 teaspoon salt. Cook over low heat, stirring occasionally until onions begin to brown, about 15 minutes. Meanwhile, drain liver well. Combine flour, 1 teaspoon salt and the pepper. Use to coat liver well. Wash and core apples. Trim ends and cut each crosswise into 3 slices. Add to skillet with onion and cook until tender and golden on each side, about 10 minutes. In separate skillet, heat butter or margarine to cover bottom. Add liver slices and saute until golden brown on each side, 3 to 4 minutes per side. Serve garnished with parsley. Makes 4 to 6 servings.
Cream together well and chill. Make into balls and bake at 325° until brown. Roll in powdered sugar while still hot.
Slice onion and place on bottom of 9 x 13-inch baking dish. Make hamburger patties out of ground beef and place on top of onion. Spread sliced potatoes evenly over hamburger patties. Add carrots on top. Add salt and pepper to taste. Cover and cook at 375° until meat is done (45 minutes or until done) and potatoes are tender.
This makes 3 layers. Cook at 350° until done. Test with toothpick.
Sift flour, baking powder, baking soda and salt. Combine milk and eggs; add to flour mixture. Mix at high speed until smooth. Stir in oil. Bake.
Slice tomatoes; soak overnight, using 1/4 cup salt to 1 gallon water. Drain well; cover with boiling water to which 1/2 tablespoon alum has been added. Let stand 20 minutes. Drain. Cover with cold water. Drain. Mix spices, vinegar, sugar and water together. Bring to a boil; add tomato slices and again, bring to a boil. Place in hot sterile jars. Seal. Yields 10 pints.
Rinse turkey and pat dry. Melt butter and add flour to make a paste. (Paste should be heavy enough to stick to turkey without falling off.) Prepare grill for indirect cooking with pan under turkey. While coals are heating, cover turkey in paste. This prevents the need for basting. Cook turkey on grill for 13 minutes a pound, or until it reads 170° on meat thermometer. (Don't touch bone with thermometer.) Add 8 coals per side every hour until turkey cooks. This turkey is moist and beautifully pink edged with good smoky flavor.
Cook cauliflower in salt water. Drain. Fry together bacon and onion. Combine tomatoes, salt, pepper and sugar. Put bacon, onion and tomato mixture over cauliflower. Sprinkle bread crumbs and grated cheese on top. Bake about 30 minutes or until light brown at 350°.
Dissolve jello in boiling water; stir in lemon juice and set in freezer to cool. Combine cream cheese, sugar and vanilla in a large mixing bowl. Beat with a spoon until light and fluffy. Add cooled jello mixture; mix until smooth. Beat milk in a large, chilled mixing bowl until stiff. Fold in cheese mixture. Spoon filling into graham cracker crusts. Chill at least 3 hours.
In small bowl, beat cream cheese, sesame oil, soy sauce, and pepper until smooth. Mix in chives and crab. Place a wonton skin on a flat surface. Mount 1 teaspoon filling in 1 corner. Fold that corner over filling and roll to tuck point under. Moisten the 2 side corners with egg and bring together, overlapping slightly. Press to seal. Place all wontons on slightly floured baking sheet and cover while remaining wontons are made. Can chill up to 8 hours. Deep fry wontons in 350° oil until golden brown, 1 minute or more. Keep in warm oven at 200° until all are cooked. Serve with plum sauce or vinaigrette made of last 3 ingredients..
Mix all ingredients, except 7-Up, and freeze. Thaw to a slushy state and serve with half 7-Up and half slush.
Melt almond bark and salt in microwave until melted and smooth, then stir in chips and stir until smooth. Add nuts and spoon on wax paper until cool.
Peel and clean eyes of potatoes. Peel and clean onions, leaving about 2 inches of green stalk. Crush potatoes. Warm milk, seasonings and butter on low heat. Add potatoes and simmer for 20 minutes. Garnish with cheese.
Use leftover biscuits, break apart and lay in pie pan. Sprinkle about 1 cup sugar and chopped oleo over biscuits. Beat eggs and mix with sweet milk and vanilla or nutmeg. Pour over biscuits. If biscuits absorb all the milk, add a little more. Leave a little juicy. Bake at 350° for 30 to 40 minutes.
First Layer: Place pretzels in 13 x 9 x 2-inch dish. Melt butter and pour over. Bake 10 minutes at 350°, stirring twice. Cool.
Place onions and tomatoes in bowl. Add rest of ingredients and mix well. Chill in refrigerator. Serves 4.
In saucepan, combine all ingredients. Heat just until cheese melts, stirring frequently. Serve warm with tortilla chips.
Mix fruit in order as listed. Mix Tang and dry pudding mix together. Sprinkle over fruit and toss together. Refrigerate overnight or at least for a few hours. Stir again before serving.
Combine oil, vinegar, sugar, garlic, green taco sauce, oregano, celery seed, salt and pepper. Blend well. Pour over vegetables. Refrigerate 6 hours or more. Drain off oil/liquid. Sometimes you may need to add more diced cucumbers.
Beat the egg whites, vanilla and vinegar until stiff. Add the sugar, one tablespoon at a time, and beat until very stiff. Grease two 9-inch layer cake pans with oleo. Divide batter in each. Bake at 300° for 1 hour and 15 minutes. When cool, remove from pan.
Partially freeze beef; thinly slice across grain into long strips, 1/8 inch thick. Thoroughly coat strips with Hot 'N Spicy Seasoning. Spray large, heavy skillet (cast-iron is good) with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots. Lay the greens (stems removed and coarsely torn) on top and cook, covered, until carrots are tender, about 15 minutes. Serve in large serving bowl with crusty bread for dunking. Serves 6.
Place the stick of butter in a large pot. Add scallions, salt and pepper. Mix thoroughly and cook slowly without browning for about 10 minutes, stirring all the while. Remove from heat and stir in the flour. Smooth. Add the stock and stir over flame until the mixture oils. Simmer for 10 minutes uncovered. Remove from heat and add 1/2 pound of the mushrooms. Place all in electric blender and blend. (For easier handling, cool first.) To reheat, add 1 1/4 cups cream without boiling. Serve garnished with raw, sliced mushrooms if desired.
Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook just until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2-quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2 to 4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 to 8 servings.
In mixing bowl, combine first eight ingredients. Spoon into a greased 9-inch square baking pan. Bake at 350° for 40 to 45 minutes. Serve warm with milk. Makes about 9 servings.
Dissolve yeast in water, stirring well. Set aside. Combine flour and salt in 4-quart mixing bowl. Make well in center of flour; add yeast mixture and oil. Stir and mix well until rough mass of dough forms. If dough seems dry and stiff, add 1 to 2 tablespoons warm water. Knead dough on work surface for 6 to 8 minutes, until smooth and soft. Lightly flour large mixing bowl and dough. Place dough in bowl. Cover with plastic wrap and kitchen towel; let rise in warm place for about 1 1/2 hours. After, punch it down; knead it lightly. Divide in half. Roll each piece to 13 or 14-inch circles, about 1/8-inch thick. Place on pizza pans. Top as desired. Bake at 450° for 20 minutes.
Heat oven to	350°. Drain peaches, reserving juice. Add enough water to juice to measure 1 1/4 cups. Prepare cake mix as directed on package except substitute juice mixture for the water. Grease and flour	pans. Pour batter into pans. Bake and cool as directed. Cut peaches into bite size pieces. Mix yogurt and whipped topping; fold in peaches. Fill layers with about half of peach mixture. Spoon remaining peach mixture over top of cake. Refrigerate about 2 hours or until chilled.
Boil chicken thighs until tender. Cool and debone; save 1/2 cup of chicken broth and set aside. In 13 x 9-inch pan, layer Doritos, chicken, onion, bell pepper and Velveeta cheese. Repeat layers once or twice more. In a saucepan, mix Ro-Tel, cream of chicken soup, 1/2 package of taco seasoning and 1/2 cup of chicken broth. Mix well and pour over top of layers. Use fork to make sure mixture goes through the layers. (Poke with fork.) Bake at 350° for 20 to 35 minutes or until cheese is melted.
In medium size bowl, put flour, baking powder and baking soda; set aside. Boil sugar, raisins, shortening and water for 5 minutes. Add to dry ingredients; mix well. Add nuts. Spoon into well-greased 8 x 8-inch cake pan. Bake for 20 to 25 minutes at 350°. Serve in pieces on feeder tray or ground feeder.
In large bowl, combine ground lamb, tomato sauce, oats, basil, garlic powder, salt and pepper. Mix until all ingredients are blended. Shape into 8 (1/2-inch thick) patties.
Dissolve jello in hot water. Add juice and cranberries. Mix well. Chill until starting to set. Add drained pineapple, apples and celery. Top with chopped nuts, if desired. Chill until firm.
In first bowl, add lukewarm water and yeast. In second bowl, put sugar, salt, shortening and boiling water, plus 1 1/2 cups of flour and mix together well. Then add 1 1/2 cups of flour. Add first bowl mix of water and yeast. Mix well. Let rise 15 minutes. Spare dough into well oiled pan. (Add pizza sauce and toppings.)
Place scallops in a plastic container with lid. Combine remaining ingredients and pour over scallops. Cover container and shake to coat scallops. Allow to marinate in refrigerator 1 1/2 to 2 hours. Cook using your favorite method. Sprinkle with 1/4 cup cilantro.
Combine pineapple and	sugar in a saucepan and heat to boiling. Remove from heat. Add lemon Jell-O and water. Chill until set.	Stir in pecans, cheese and Cool Whip and chill until firm.
Mix together and put in 3 unbaked graham cracker crusts. Chill 1 hour.
Mix all together thoroughly. Don't throw juice away after salad is gone; use on tossed salad.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inches. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in taco seasoning mix. Spread in plate; sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 35 minutes. Top with tomatoes; sprinkle with cheese. Bake until cheese is golden brown and knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with dairy sour cream, chopped tomatoes and shredded lettuce if desired. Makes 6 to 8 servings.
In a mixing bowl, combine egg, broccoli, corn, onion, salt and pepper. In a small pan, melt butter and add stuffing mix, tossing together. Stir 3/4 cup of stuffing mix into vegetable mix; fill ungreased 1-quart casserole and sprinkle with remaining stuffing mix. Bake, uncovered, in 350° oven for 35 to 40 minutes. Serves 4 to 6.
Beat butter for 35 seconds; add sugar and beat until fluffy. Add milk and vanilla; beat well. Stir in flour, then cherries and pecans. Shape into 3 (7-inch) rolls. Roll dough into coconut to coat outside. Wrap in wax paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on an ungreased cookie sheet. Bake at 375° for 12 minutes or until edges are golden. Makes 80.
Put all ingredients in blender and mix well. Pour into 2 regular pie shells. Bake at 350° for 35 to 40 minutes.
In large skillet, heat 2 tablespoons corn oil over medium-high heat. Add chicken and garlic. Saute 3 minutes or until chicken turns white. Add remaining 1 tablespoon corn oil, red pepper, snow peas and green onions; saute 1 minute. In a small bowl, stir chicken broth, soy sauce, cornstarch and ginger until smooth. Add chicken mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over rice. Serves 6.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Blend 1/2 cup oleo with 1 yellow cake mix until crumbly; sprinkle over pumpkin mix. Bake at 350° for 1 hour or until knife inserted in center comes out clean. Serve with Cool Whip or for different flavor, add 1/4 cup mayonnaise to Cool Whip. This give a cream cheese-like taste.
Fry chicken in a medium-sized frying pan until cooked all the way through. Cut each breast in half to make sure chicken is cooked thoroughly. Cover with can of spaghetti sauce and simmer a few minutes before serving. Top with cheese, cover and let cheese melt. Serve with Italian bread and tossed salad. Serves 4.
In skillet, put margarine, chopped onion and tomatoes. Saute until tender. Add beans, cloves, bay leaves and sugar. Slice sausage in small pieces. Cook until done (brown). Pour bean mixture over in sausage pan. Mix well.
Preheat oven to 350°. Prepare brownie mix according to package directions. Spread batter into greased 9 x 13-inch baking pan.
Peel and slice potatoes and layer in 9 x 13-inch baking dish. Top with 4 dollops of butter and sprinkle with seasoning salt. Brown pork chops in skillet, season with salt and layer over potatoes. Pour milk over pork chops and potatoes. Bake at 350° for about 45 minutes.
Melt butter. Add corn syrup and sugar. Boil for 5 minutes, stirring constantly. Add 1 1/2 cans of sweetened condensed milk. Mix flour with remaining 1/2 can sweetened condensed milk. Add to sugar mixture. Boil until hard boil, 255 degrees on a candy thermometer, stirring constantly. Add vanilla and pour into buttered dish (15 x 10 x 2). Let cool then cut into 1 inch squares and wrap individually.
Grate a small amount of orange peel into a bowl. Cut membrane away from the orange slices. Cut the slices in half and put in bowl. Squeeze the orange membrane to get juice. Add to bowl. Add the whole cranberry sauce and stir until mixed. Good with any kind of meat.
Bake 1/2 cake mix for 20 minutes. Melt caramels, milk and butter. Pour over cake. Add chocolate chips and walnuts. Pour remaining batter over cake and bake at 250° for 20 minutes and 350° for 10 minutes.
Mix all ingredients together. Pour into greased sheet pan. Bake at 350° for 20 minutes. While cake is still hot, spread thin layer peanut butter on top. Refrigerate until hard.
Mix all ingredients, put nuts on top, put in casserole dish; bake 1/2 hour at 350°. Serve with crackers (Wheat Thins or shredded wheat crackers are good.)
Day 1: Soften butter and mix with sugar until creamy. Then add eggs. Add other ingredients, mixing flour a little at a time. Refrigerate overnight.
Adjust shelves to divide oven in thirds. Heat oven to 450°. Grease 2 jelly roll pans and one 8-inch square baking dish. Toss potato slices with 1 tablespoon of oil; spread in a single layer in 1 jelly roll pan. Toss onions and bell pepper with remaining tablespoon of oil. Spread in a single layer in other jelly roll pan. Bake both pans 12 to 15 minutes, stirring once, until vegetables are just tender.
Sift first five ingredients into a large bowl. Add shortening, juice and water. Beat well. Add eggs and lemon juice. Beat only enough to blend. Pour batter into two greased cake pans. Bake at 350° for 25 to 30 minutes.
Mix sugar, flour and salt in medium-size saucepan. Stir in orange peel and juice. Bring to boil over medium heat. Reduce heat to low; stir in butter. Simmer for 2 minutes or until thickened and syrupy. Add carrots. Stir to coat and glaze. Transfer to serving dish. Garnish with chopped parsley. Makes 10 servings.
In double boiler or microwave, melt peanut butter and chips. Mix in noodles and walnuts until coated well. Drop by teaspoon onto wax paper. Chill until set.
Mix together cream cheese and whip cream. Stir in other ingredients. Mix well and chill.
Preheat oven to 425°. Brown ground beef. Drain. Place frozen Tater Tots in bottom of 2-quart casserole dish. Mix mushroom soup and ground beef and place on top of Tater Tots. Cover with shredded Cheddar cheese. Bake 30 to 35 minutes or until Tater Tots are brown.
Pour water over Jell-O. Add sugar; stir well. Drain can of pineapple. Add orange juice to pineapple juice to make 3/4 cup liquid and add to Jell-O. Refrigerate. When partly set, beat with beater. Take 2 cups of Cool Whip and the pineapple and add this to Jell-O. Line a bowl with Saran Wrap. Fill the bowl with alternate layers of cake and Cool Whip mixture. Cover and refrigerate overnight. Turn upside-down and frost with Cool Whip. Sprinkle with coconut. Refrigerate until ready to use.
Lightly butter large cookie sheet. In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, salt and 1/4 cup water to boiling, stirring constantly, until sugar completely dissolves. Stir in almonds. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° or hard crack stage (when small amount of mixture is dropped into cold water, it turns hard and brittle), about 20 minutes. As mixture begins to darken, stir constantly. Remove saucepan from heat; stir in butter and baking soda; immediately pour onto cookie sheet. With 2 forks, quickly pull almond mixture into rectangle about 14 x 12-inch. Cool brittle on cookie sheet. Break into bite size pieces. Makes 16 servings, about 165 calories per serving.
Beat cream cheese and sour cream until fluffy. Add pepper, salt, chopped onions and tabasco and mix. Chop the small jar of dried beef well, add to mixture. Sprinkle pecans on top. Cook at 350 for 20 minutes. Serve warm with frito scoops chips.
Cook hamburger; stir in next 5 ingredients. Place into a casserole. Sprinkle Parmesan cheese on top. Bake at 350° until hot, about 20 minutes.
Beat eggs and sugar, dash of salt. Add corn syrup and margarine. Mix well. Add pecans. Pour into 9-inch unbaked pie shell. Bake at 350° for 50 minutes. Test with knife.
Place dried mushrooms in a small bowl. Cover with warm water. Soak 20 minutes to soften. Drain. Squeeze out excess water. Discard stems. Slice caps.
Beat pudding and milk 1 to 2 minutes. Add whipped cream. Fill in graham cracker crust.
Drain beans; heat. Mix cheese with soup; heat. Add to green beans. Bake at 350° until thoroughly heated.
Cream butter and sugar; add other ingredients. Shape with hands into 2 rolls, 2-inches in diameter, adding a little flour if necessary. Place in wax paper in refrigerator until firm. Can be frozen. When ready to bake, slice thin and bake in greased pan in quick oven, 375°. Makes 4 dozen.
Pour juices into a large perk coffeepot. Place remaining ingredients into basket. Place basket into coffeepot. Upon completion of perking cycle, remove basket. Serve hot. Yields 30 cups.
Peel, core and slice apples. Place apples in lightly buttered deep dish baker. Sprinkle dry cake mix and cinnamon/sugar mixture over apples. Drizzle with melted butter.
Brown ground beef; drain fat. Beat eggs. Add pizza sauce and eggs to ground beef; stir. Layer ingredients in order in a 9 x 13-inch glass dish. Bake at 350° for 20 to 30 minutes. Dinner rolls are on top.
Cook onions in butter until tender (about 20 minutes). Put into crock-pot; add remaining ingredients. Cover and cook on low for 4 to 6 hours. Top individual bowls with Swiss or Mozzarella cheese and broil until cheese is melted or Parmesan cheese may be sprinkled on soup before serving. Makes 10 to 12 servings.