HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using spoon, mix together sugar, beans and stir in melted butter. Add eggs, coconut and vanilla; stir very well. Pour into pie shell and bake at 350° for 1 hour or until toothpick stuck in comes out clean.
Brown pork chops, then grease casserole dish. Put potatoes on bottom, them place pork chops over potatoes; season with salt and pepper. Mix soup and milk and pour over potatoes and meat. Bake in a covered casserole dish for 2 hours at 350°.
Mix all ingredients together. Press into 1/2 to 3/4-inch thickness on tray. Chill overnight. Cut into 4-inch squares. Coat with flour and brown in skillet. Place in a baking dish. Pour 1 can mushroom soup and 1/2 cup milk over top. Bake at 350° for 1 hour.
Mix in large bowl, ice cream, vanilla and 10 of the candy bars, until mixed well. Pour into pie crust and sprinkle with remaining candy and freeze overnight. Makes 2 (9-inch) pies.
Brown the ground beef, drain and add the taco mix. In a large bowl, mix together the lettuce, tomatoes and cheese. Add the beef and mix. Just before serving, add the crushed chips and the Western dressing. Enjoy!
Mix and pour into 2 greased loaf pans. Bake at 350° for 50 minutes.
Bring syrup and sugar to a boil; remove immediately from heat. Mix in peanut butter and Rice Krispies. Press into a 9 1/2 x 13-inch pan. Melt chocolate and butterscotch chips over low heat. Spread as icing over top. Cool. Cut into bars. Freezes well.
Cream butter well. Add sugar and cream until fluffy. Add eggs, one at a time, beating well after each addition. Chop fruits and nuts and mix with a small amount of flour. Sift remaining flour and stir into creamed mixture with salt. Add flavorings. Bake in tube pan or two loaf pans. Put in a cold oven and bake at 250° for 3 hours. This recipe will make a 5 pound cake.
Place noodles in casserole. Add tuna, soup and cheese. Season to taste; cover with crushed potato chips if desired. Bake at 350° for 45 minutes. Yields 5 to 6 servings. May be heated in a microwave for approximately 10 to 12 minutes.
Beat all ingredients together and cook, stirring constantly until just boiling. Cool. Pour into ice cream freezer. Add 1 quart or 1 pint of whipping cream and finish filling to top of sections with milk. Add vanilla, maple, or cinnamon for flavor and more sugar to taste. If using cherries, add before last filling of milk and add 1 teaspoon of vanilla.
Melt butter and pour in oblong pan. Sprinkle remaining ingredients in following order: crumbs, coconut, butterscotch morsels, chocolate morsels, condensed milk and pecans.
Remove skin from chicken. Combine ingredients; simmer for 10 minutes. Bake at 350° for 30 minutes. Turn; brush with more sauce. Bake 30 to 40 minutes longer.
In large bowl place bread cubes. In small saucepan melt butter with Italian seasoning. Pour butter mixture over bread cubes, toss to coat. Spread cubes in 15 x 10-inch pan. Bake in 250° oven 1 1/2 to 2 hours. Spread on paper towel to cool. Old freezer bread is excellent for croutons.
Pick fat off of chittlings; wash thoroughly several times. Put in pot and boil in salted water. Cook until tender. Drain. Cut in pieces. To fry, dip each piece in beaten egg and then in cracker crumbs. Fry in deep fat until brown.
Mix pretzels with margarine. Press into a 9 x 13-inch pan and bake 10 minutes in 400° oven. Cool. Cream together the cream cheese and sugar and spread over pretzels. Whip the Dream Whip and spread over cream cheese mixture. Dissolve strawberry jello in boiling pineapple juice. After mixed, stir in frozen strawberries. Set in refrigerator. When it starts to jell, pour over Dream Whip.
Combine the creamed corn, Niblets corn and milk. Put in a 10-inch pie pan lined with crust. Slice hard-boiled eggs on top and dot with butter. Put on top crust and bake at 350° until crust is lightly browned. Serve sliced pie with warm milk and butter. Sausage tastes good with this.
Mix cake mix, puddings, oil, eggs and water until well blended. Stir in chips and pecans. Pour into greased and floured Bundt pan. Bake at 325° for 45 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool on wire rack. Sprinkle with powdered sugar.
Sprinkle both sides of the skirt steak with ample amounts of seasoning salt and black pepper. Add the oil, soy sauce, Worcestershire sauce, lemon juice and minced garlic to a large ziploc bag. Close the bag and shake to thoroughly mix all the ingredients. Add the skirt steak to the bag of marinade. Let meat marinate 8 hours or overnight. Remove meat from marinade and allow excess marinade to drain off the meat. Grill meat over medium coals until it reaches desired doneness. Serve with tortillas and appropriate condiments.
Using a 3 to 4-quart saucepan, bring to a boil 2 cups of water, containing the 2 cups of peeled, diced potatoes and the 1 teaspoon of salt. Reduce heat, cover and simmer for 15 minutes until potatoes are tender.
Prepare broccoli as directed. Saute onion in butter; add flour mixed with water. Cook until thickened and add cheese. Stir until smooth. Add broccoli and eggs. Pour into 1 1/2-quart buttered casserole. Cover with Parmesan cheese or cracker meal. Bake at 325° for 30 minutes.
In a big bowl, combine first 5 ingredients, then season with salt and black pepper and blend in eggs and soy sauce. Mix thoroughly well. To wrap, one end of the wrapper, spoon about 1 tablespoon of the mixture and roll tightly. Seal the edge of the wrapper by brushing with water. Cut rolls into 2 pieces and deep fry at 370° in vegetable oil. Let the egg rolls brown and drain well the oil in a strainer.
Thoroughly combine cocoa, sugar and salt in a 4-quart saucepan; gradually add milk. Bring to a bubbly boil on medium heat, stirring constantly. Continue to boil without stirring to 234° or until a small amount of mixture forms a soft ball when dropped into cold water. (Be sure that bulb of candy thermometer is not resting on bottom of saucepan.) Remove saucepan from heat; add margarine and vanilla. Do not stir. Cool at room temperature to 110°. Beat by hand until fudge thickens and loses some of its gloss. Quickly spread fudge in a lightly buttered 8-inch or 9-inch square pan. Cool.
Beat eggs, milk and mustard. Add bread in pan, pour sausage over top of bread, add cheese, then pour egg mixture over. Cook uncovered at 350° for 30 minutes.
Cream butter and sugar. Add egg yolks, one at a time, beating after each addition. Dissolve baking soda in sour cream; add alternately with flour. Add flavorings. Fold in egg whites, beaten with salt. Pour into greased tube pan. Bake in preheated oven at 300° for approximately 1 1/2 hours.
Combine all dry ingredients. Make sure raisins are not stuck together. Add egg whites and crushed pineapple. Add water if needed to make a batter. Fill 12 metal muffin pans that have been sprayed with Pam. Bake at 425° for 15 to 17 minutes. Muffin pans can be filled as these do not raise very much.
Spread bread cubes in 8-inch round dish. Sprinkle evenly with brown sugar, salt and raisins. Put milk into 1-quart measuring cup. Add butter. Microwave on High 4 minutes until butter is melted and milk is warm. Rapidly stir in eggs with a fork and mix well. Pour over bread cubes. Microwave at Medium-high for 9 to 12 minutes.
Mix meal, eggs, corn and oil. Fold in sour cream and mix well. Pour into a greased preheated skillet. Bake until golden brown, about 30 minutes.
For 6 to 8 chops, use about 3 cups of cooked rice and one 8 ounce tomato sauce.
Cut meat into 3/4-inch strips. Soak meat for at least 2 hours. Light grill to high heat. Cook meat, turning constantly, dipping meat in marinade every turn to keep it moist.
Cook chicken and onion in saucepan with 2 tablespoons cooking oil until done. Add seasoned salt. Divide mixture between tortillas. Warm beans; divide them and cream between tortillas. Place salsa on top of other ingredients; roll up. They are ready to eat. Makes 4.
Slice Twinkies lengthwise and place into a 9 x 13-inch pan. Mix jello with 1 cup boiling water. Add pineapple, 7-Up and ice cream in bowl; stir until ice cream melts. Pour over Twinkies. Chill in refrigerator for at least 1 hour. Top with Cool Whip.
Place fillets in baking dish. Combine green pepper, tomato and scallions and spread over fish. Sprinkle with dill and salt; drizzle with lemon juice. Top with Jarlsberg cheese. Bake at 375° for 20 minutes or until fish flakes easily when tested with a fork and cheese is golden. Makes 4 servings.
Mix together oil, vinegar, sugar and soup seasoning mix. Pour this over rest of ingredients, about 10 or 15 minutes before serving. (Noodles of soup mix have been broken up and added also.)
Combine first 8 ingredients. Divide evenly between roasting pans; set aside. Combine butter and remaining ingredients in a saucepan; cook over medium heat until butter melts, stirring often. Pour evenly over cereal mixture, tossing gently until all pieces are evenly coated. Bake at 250° for 1 hour, stirring every 15 minutes. Yields 6 quarts.
Use 2 teaspoons loose tea or 2 tea bags for each cup of cold water. Place tea in glass container. Add water. Cover and refrigerate at least 24 hours. Serve over crushed ice.
Cook grits according to directions. Add remaining ingredients. Mix well. Pour into buttered oblong Pyrex dish. Bake at 350° for 1 hour.
Cut top off peppers. Wash and scoop out peppers; set aside. Meanwhile, place ground meat in bowl. Add chopped onion, salt, pepper, stewed tomatoes and chop up half of peppers. Add rice and mix well. Stuff peppers with mixture, then place in pan. Pour tomato sauce over peppers and bake at 350° until meat is cooked. You can also stuff tomatoes the same way or put 1/2 of pan with peppers and 1/2 with tomatoes.
In a 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread mayonnaise over onions, sealing to edge of bowl. Cover; chill several hours or overnight. Garnish with bacon or shredded cheese, if desired. Makes 8 servings.
Preheat oven to 350°. While oven is preheating, melt margarine in 9 x 13-inch baking dish in the oven. Put sliced potatoes in the baking dish with the melted margarine. Mix the flour and milk together, until flour is well incorporated. Salt and pepper the potatoes. Pour milk and flour mixture over potatoes. The liquid should just cover the potatoes. Onions may be added and/or top with grated cheese. Bake 1 hour or until potatoes are tender. Place dish on large cookie sheet, it will boil over.
Bake cake mix as directed in 9 x 13-inch pan. While hot, poke many holes with toothpick or ice pick. Mix condensed milk, caramel and butterscotch topping. Pour over cake. Let cake cool completely. Top with 3/4 of a large container of Cool Whip. Sprinkle 4 crushed Heath bars or 1 package Heath bar brittle. Refrigerate until serving.
Cream sugar and butter; add milk. Add sifted flour and soda, pecans and vanilla. Mix well and shape into rolls. Roll in waxed paper and chill several hours or overnight. Slice in thin slices and bake on greased cookie sheet in 350° oven for about 10 minutes.
Cut potatoes in half and spoon out the inside of the potato Deep-fry the skin part of the potato until crispy. Place on paper towel to drain the grease. Put skins on a foil lined cookie sheet. Sprinkle with cheese and bacon. Bake at 350° until cheese is melted. Serve with Ranch dressing or sour cream.
Note: For chocolate pie, add 3 heaping tablespoons cocoa to sugar and cornstarch.
Mix sugar, oil, juice, vanilla and eggs. Beat well. Add flour, soda, salt, cinnamon and beat again. Fold in apples. Do not beat after apples are added. Bake in preheated oven 1 1/2 hours at 325°. Greasing and lightly flouring the Bundt pan will make a prettier cake.
Mix first 3 ingredients like pie crust. Pat in a 9 x 9-inch pan. Bake at 350° for 15 minutes. Beat eggs; add sugar. Continue beating. Add dry ingredients and beat again. Stir in rhubarb. Spoon evenly over crust in pan. Return to oven and bake for 30 minutes at 350°. Serve when still warm. Top with Cool Whip or ice cream if you wish.
Mix cocoa and Sweet 'N Low together. In saucepan, mix all ingredients together. Cook on medium heat until thickened. Add 1 teaspoon vanilla. Pour into prebaked pie shell. Top with meringue and brown.
Blend oil, honey and eggs. Stir together dry ingredients; set aside. Mix the rest of the ingredients and combine everything together. Bake in greased oblong cake pan (9 x 13-inches) in a 350° oven for 40 minutes. Frost with Cream Cheese Frosting.
Mix the first 5 ingredients. Add the next 3 ingredients. Stir in nuts. Bake at 350° for 45 minutes. Makes 12 muffins. Keeps well in refrigerator.
Drain oil from tuna into a skillet; add butter and onions. Saute 1 minute. Stir in flour and seasoning. Add milk and then cook until slightly thickened. Stir in tuna to heat and combine with spaghetti. Serve with cheese, if desired.
Mix and make crust in baking dish. Bake at 350° until crisp. Cool.
For Chocolate Filling, add 4 tablespoons cocoa (level) to dry ingredients.
Mix all beans. Fry bacon and drain. Saute onions. Mix vinegar, sugar and mustard. Stir well and add to onions and simmer. Chop bacon into beans and pour onion mixture on beans. Bake in 3-quart casserole for 30 minutes at 350°. This freezes well. Serves 12. Easy and quick.
Blend egg, milk, sugar and cinnamon. Mix coconut and corn flakes. Dip bread slices in egg mixture; then coat with coconut and corn flakes.
Use Sourdough	Starter directions. Bisquick	may be substituted for sourdough starter. Mix starter, milk and 1 cup flour in a large bowl. Cover this mixture and keep it in a warm place overnight. The next day turn the mixture out onto a breadboard	with 1 cup flour and 1/3 cup shortening. Combine salt, sugar, baking powder and	baking	soda with remaining 1/2 cup flour and sift over the top of dough. Mix dry ingredients into the soft dough, kneading lightly. Roll out 1/4-inch thick. Spread raisins, nuts and cinnamon sugar onto the rolled out dough. Roll	dough into a long roll. Slice into 1-inch thick slices. Drop slices into boiling sauce (recipe follows). Fill the Dutch oven with rolls. To slow the baking process, pull away some of the coals, leaving coals on both the top and bottom. Bake about 30 minutes at medium heat.
Combine all ingredients except pork chops. Pour over pork chops in deep dish. Refrigerate 4 hours. Remove pork chops, reserving marinade. Broil on rack about 4 inches from source of heat 10 minutes, or until cooked throughout. Turn once during broiling. Spoon 2 tablespoons marinade over each pork chop. Makes 4 servings.
Mix together all dry ingredients. Add remaining ingredients. Pour batter into greased and floured bread pans (2) or soup can (only fill up 1/2 way). Bake at 350° for approximately 1 hour. If using cans, cool completely before removing.
Cook cauliflower and/or broccoli in a small amount of boiling salted water, covered, until crisp and tender. Drain well; remove from pan.
Mix muffin mix, eggs, onion, cottage cheese, margarine and broccoli lightly. Bake in 9 x 12-inch pan 45 minutes at 350°.
Dissolve Jell-O in 1 cup boiling water. Drain blueberries and pineapple. Add juice (should be about 1 cup) to Jell-O along with fruit. Chill until formed. Beat cream cheese and sour cream, sugar and vanilla until stiff. Spread over gelatin. Sprinkle with nuts. Refrigerate overnight.
Beat eggs, sugar, oil and vanilla on low speed. Add dry ingredients, fold in apples and nuts. Bake in a 13 x 9 x 2-inch greased and floured pan for 1 hour. Serve warm with whipped cream.
Heat oil in skillet; add tomatoes, onion and peppers. Heat for 3 minutes. Stir in chicken, thyme, cumin and broth. Add salt and pepper to taste; simmer for 15 minutes. Before stirring, stir in cilantro, if desired. Heat tortillas according to package directions; keep warm. Fill tortillas and serve.
Cook vegetables according to package directions until almost tender. Place in baking dish. Mix remaining ingredients together and pour over the vegetables. Bake at 350° for 30 minutes. Put onion rings over top of casserole the last 15 minutes.
Preheat oven to 400°. Mix first 3 ingredients together. Add Rice Krispies. Roll into marble sized balls and place on a cookie sheet. Mash with a fork and sprinkle lightly with red pepper. Cook at 400° for 8 to 10 minutes.
Dissolve jello and sugar in water. Let jello thicken. Add cranberries, orange, celery and nuts to thickened jello. Let chill until firm.
Prepare cake mix according to package directions. Pour into greased shallow cake pan. Combine brown sugar and water in saucepan and stir until sugar is fully dissolved. Bring to rolling boil. Boil for 3 minutes, stirring constantly. Pour hot mixture over cake batter and bake at 375° for 30 minutes.
Melt butter in iron skillet. Add cocoa and salt. Add sugar and milk, stirring constantly. Let mixture come to a rolling boil after each addition of milk. Stir until soft ball stage. Remove from fire. Add vanilla extract and beat until creamy. Add nuts; turn it into a buttered pan and set aside to cool.
Mix all together well. This should be a very moist, wet mixture. Form into fist sized balls. Bake at 400° for 1 1/2 hours if stuffed into a chicken or 1/2 hour if laid into a baking dish and covered with foil.
Sift dry ingredients. Cut butter in same as for pie crust. Mix egg yolks, milk and flavoring. Add to dry ingredients and mix thoroughly; press in bottom and up sides (about 1/2-inch) of a 9 x 12-inch pan. Spread jam on top, then gradually beat sugar into egg whites. Fold in nuts and pile lightly on top of jam. Bake in a 350° oven for 30 minutes. Cool; cut into diamond shapes.
Flake salmon into buttered casserole dish. Mix other ingredients and pour over salmon. Bake at 350° for 30 minutes. Melt 1/4 cup more Cheddar cheese over top.
Boil chicken until tender; add salt, pepper, onion, Accent, garlic and bell pepper. When tender add noodles, cream cheese, French onion dip and milk. Cook noodles until tender. Serve with biscuits and vegetables.
Add boiling water to jello and cranberry sauce and dissolve. Add orange and lemon juices and mix. Place in mold and chill until firm.
Boil potatoes until tender, peel and slice. Dice onion and celery; add to potatoes. Cut bacon into small pieces and brown; drain all but 3 tablespoons of bacon drippings.
Mix together sugar, cinnamon, flour and cream well; pour over apples. Bake at 350° for 45 minutes or until apples are tender.
In a bowl stir first 4 ingredients. Spread peanut butter mixture on four slices of bread. Put the rest of the bread on top.
Save some black olives and onions for garnish. Mix all ingredients except the flour tortillas, enchilada sauce, Cheddar cheese and sour cream. Lay out the tortillas and evenly fill and roll up each tortilla and place in greased baking dish. Pour the enchilada sauce over the top; sprinkle with the Cheddar cheese. Bake at 350° for 30 minutes or microwave until bubbly and heated through. When serving, add the sour cream, onions and black olives for garnish.
Melt peanut butter and honey together. Add Rice Krispies and mix together to make pie crust; pat mixture in pie pan. Make pudding (mix for only 1 minute). Slice bananas onto crust. Pour pudding into crust. Add bananas on to the top for decoration. Chill.
Line 9-inch pie pan with crust. Fill pastry 3/4 full with sliced peaches. Beat eggs and sugar and pour over peaches. Sprinkle with cinnamon and dot with butter. Bake 10 minutes at 400°, then reduce heat to 350° and bake 35 minutes.
Mix all ingredients, except whipping cream, together well. Beat whipping cream and fold into mixture. Pour into cooled pie crust. Makes 2 (8-inch) pies or 1 (10-inch) pie.
Combine first three ingredients. Brush potatoes with mixture. Place, cut side down, on baking sheet. Bake in preheated 375° oven for 45 minutes. Serves 4.
Cook fettuccine according to package directions. Drain. Heat butter and garlic in skillet on medium heat until garlic is lightly browned. Add half and half, crab and pepper. Heat about 3 minutes or until mixture just begins to bubble. Stir occasionally. Add Parmesan cheese; stir for one minute. Remove from heat. Toss sauce with fettuccine. Serve immediately. Makes four servings.
Preheat oven to 350°. Grease and flour loaf pan well. Rinse blueberries and dust with flour. Cream the butter; add sugar and then eggs. Sift flour and baking powder; add alternately with milk to the first mixture. Beat well and add vanilla. Add floured blueberries. Bake in loaf pan for 50 to 55 minutes.
Beat cream cheese and 1/2 cup milk and Dream Whip together. Add salad dressing and sugar. Fold in cranberry sauce, nuts and pineapple. Pour into mold or loaf pans and freeze at least 6 hours. Should be thawed a little before serving.
Shell and devein shrimp. Melt butter or margarine in skillet; add lemon juice and seasonings. Saute shrimp in hot herb butter over medium heat 8 minutes or until pink, turning once. Serve hot. You will find this excellent when served on a bed of rice. Makes 4 to 6 servings.
Combine first 5 ingredients. Beat at medium speed with electric mixer until smooth. Set aside.
Mix first 3 ingredients together and pour into buttered dish. Mix the rest of the ingredients and spread on top. Drizzle margarine over top and bake 1 hour at 350°.
Mix sugar, syrup, water and salt in 2-quart casserole. Cook in microwave for 20 minutes on High, stirring every 5 minutes. While syrup cooks, beat egg whites until stiff in large bowl. Gradually pour hot syrup over egg whites; continue beating at high speed until mixture thickens and starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts. Drop teaspoonful on waxed paper.
Preheat oven to 350°. Set cheese in ovenproof serving dish; spread butter over top. Arrange sliced almonds on butter; bake until softened and heated through, about 12 to 15 minutes. Serve with bread and fruit. Yield: 4 to 6 servings.
Cut elephant in 1-inch cubes. Cook over kerosene fire (465°), frequently adding pinches of salt and pepper for 4 weeks. If more than 3,800 guests are expected for dinner, 2 rabbits may be added, but do this only if necessary, as most people do not like hares in their stew.
Cream butter and peanut butter. Gradually add sugars and cream until blended. Add eggs, 1 at a time. Beat until smooth. Add sifted flour to creamed mixture. Stir in chocolate chips. Drop from tablespoon onto a greased baking sheet. Slightly flatten cookie dough with back of spoon. Bake at 325° for 15 minutes. Makes 6 dozen.
Cream softened cream cheese and peanut butter together. Add Cool Whip and powdered sugar alternately. Beat until smooth and creamy. Pour into crust and freeze!
Unwrap caramels. Melt in saucepan on low with one can of condensed milk.
Combine flour, salt and soda; set aside. Beat egg; beat in sugar. Stir in sour cream, pineapple and juice. Blend in dry ingredients. Add nuts and coconut. Turn into well-greased 9 x 5 x 3-inch loaf pan. Place in cold oven; turn heat to 350° and bake about 75 minutes or until done. Let stand in pan 5 minutes, then turn out on rack to cool. Freeze, if desired.
Take chicken breast and wrap each one with one slice of bacon. Grease baking dish and cover with chipped beef (dried beef). Lay chicken breasts over dried beef. Mix sour cream and cream of mushroom soup and pour over chicken. Sprinkle with paprika and bake at 275° for 3 hours. This also works well with all pieces of chicken.
Cream the shortening and 1/2 cup sugar together. Add the eggs (well beaten). Sift dry ingredients and add to sugar mixture. When well blended, chill and shape into walnut size balls. Roll in 2 tablespoons cinnamon and 2 tablespoons sugar mixture. Place 2-inches apart on cookie sheet and bake for 12 minutes at 400°.
Cream the cream cheese, powdered sugar and small carton of Cool Whip. Prepare vanilla and chocolate pudding with milk. Add pudding mixture to cream cheese mixture. Mix until smooth. Pour into crusts and top with large carton Cool Whip, chopped nuts and grated chocolate.
Combine pudding and sugars together. Stir in evaporated milk. Bring to a boil. Stir constantly. Boil for 5 minutes. Stir occasionally to prevent scorching. Remove from heat. Add vanilla. Beat 3 minutes. Don't overbeat. (Mix should be shiny when dropped, not dull and thick.) Stir in nuts. Drop by teaspoonful onto waxed paper. Let stand for 1 hour to harden. Makes 24 pralines.