HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 8-inch square pan.
Beat first 6 ingredients together; fold in crab and almonds. Pour in 1-quart casserole and bake at 300° for 20 minutes. Yield: 2 1/2 cups.
Mix yeast and sugar in warm water; let stand until foam appears. In a food processor, mix the dry ingredients. Slowly add the liquid mixture. Add the egg. The mixture will form a ball. Remove to a floured surface and knead briefly. Let rise 1 hour. Form into rolls or loaf. Bake in a 350° oven for 40 minutes for loaf or 20 minutes for rolls.
Grease and flour Bundt pan. Cream butter and sugar until light. Add eggs, one at a time, beating well. Add flavorings. Add dry ingredients alternately with sour cream. Beat until smooth; pour into prepared pan. Bake at 325° for 1 hour or until done.
With cheese at room temperature, crumble and mix with sausage. Add Bisquick mix to cheese and sausage mixture. Use hand to mix well. Roll into 1-inch balls. Bake at 375° for 15 minutes.
Mix in order given. Place in greased 13 x 9 2 pan. 350° - 1 hour 15 minutes.
Heat oil in a skillet. Add meat, spices and salt. Cook for 20 minutes. Add peas and cook for 10 more minutes, stirring often. Add water. Bring to a boil and add washed rice.
Cream margarine and sugar in large mixing bowl until light and fluffy. Beat in eggs and vanilla. Mix flour and cocoa in small bowl. Add to creamed mixture; fold in nuts. Pour into greased pan. Bake at 350° for 20 minutes.
Mix well. Place in casserole. Top with 3 slices of bacon. Bake about 45 minutes at 350°.
In a large bowl cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs, set mixture aside. In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with a wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2 inch balls. Dip tops in sugar, place 2 1/2 inches apart on greased cookie sheet. Bake at 350° for 11 minutes.
Brown chicken in oil. Add garlic and green pepper; saute lightly. Add bouillon, soy sauce, vinegar, brown sugar and pineapple with juice. Bring to a full boil. Stir in rice. Cover and remove from heat and let stand 5 minutes.
Combine pudding mix (dry) with cottage cheese and pineapple. Mix until smooth. Fold in topping. Serves 8.
Cook pasta; drain. Stir in olive oil, salad dressing mix and vegetables. Heat and serve. Makes 4 to 6 servings.
Spread nuts and coconut on a 9 x 13-inch dish. Fix mix as directed on box; pour over nuts and coconut. Mix cream cheese and powdered sugar together; spoon over cake mix. Bake at 350° for 55 minutes.
Brown onion in olive oil and set aside. Cook shells. While shells are cooking, brown 1/2 pound butter, being careful not to burn. When shells are done, drain and mix with the cheese and onion until everything is blended together. Add 1/2 pound browned butter and mix again.
Brown ground beef with onion, salt and pepper and drain. Add Parmesan cheese, tomato sauce and spaghetti spices. Simmer for approximately 30 minutes. Boil and drain spaghetti. Place spaghetti on a large platter or in a casserole dish and cover with meat sauce. Top with Mozzarella cheese. Place in hot oven until cheese melts.
Put chicken in an 8 1/2 x 11-inch casserole dish. Cover with dressing. Bake at 350° for 50 minutes.
Some 3 hours before meal time, place uncooked bulgur wheat in bowl and pour boiling water over bulgur. Cover with towel and let soak for 1 hour. Drain well. Stir in other ingredients and chill for 1 to 2 hours. Serve garnished with halved cherry tomatoes and lemon slices. Can be used as a grain dish or as a salad and makes an ideal pita bread stuffing. Leftovers can be added to soup. Just add to crock-pot 1/2 hour before serving.
Mix all ingredients. Bake at 350° for 45 to 50 minutes (Bundt cake pan or tube pan).
Mix flour and sugar in bowl. Cut in shortening until crumbly. Reserve 1 cup mixture for topping. Mix molasses and baking soda with 2 cups warm water in bowl. Add to flour mixture and mix well. Pour into greased and floured 9 x 13-inch cake pan. Sprinkle reserved mixture over top. Bake at 350° for 1 hour, or until cake tests done.
Boil cabbage in salted water until very tender; drain. Saute onion in butter. Add cheese and allow to melt over low heat. When cheese has melted, add mushroom soup and blend. Add boiled cabbage and mix well. Add bread crumbs until of proper consistency, about 3/4 to 1 cup. Season to taste. Put in a 2-quart casserole; sprinkle bread crumbs on top and bake at 350° about 20 to 30 minutes or until bubbly and hot.
Put all ingredients through grinder, using entire jar of herring, including onion and juice. Taste, if too sour, add sugar; if too sweet, add vinegar.
Place fruit in large bowl. Combine vanilla pudding mix, orange drink mix and pineapple juice. Pour over fruit and stir gently. Chill overnight before serving. Good for breakfast.
Mix all the ingredients real well. Chill dough several hours. Roll out to 1/8 to 1/4-inch thickness. Bake at 350° for 10 minutes.
Preheat oven to 350°. In lightly oiled casserole dish, place layer of potatoes, salt and pepper and lightly sprinkle with flour, then place layer of onions. Alternate potatoes and onions until all are used. Heat milk and margarine and Ro-Tel tomatoes and green chilies. Pour liquid over potatoes; cover with foil and bake 1 hour. Remove foil and bake additional 30 minutes.
Beat oil, vanilla, eggs, sugar and milk or water by hand. Sift together salt, flour, soda and cinnamon. Add to first mixture. Dice and fold in apples. Bake at 325° for 55 to 60 minutes.
Bring the vinegar, water and salt to a boil. Wash cukes. Place the onion and dill in bottom of jar. Pack cukes and cover with solution. Process in hot water bath for 5 to 8 minutes.
Mix crab meat, scallops and shrimp. Add seafood seasoning to taste. Melt 1/4 pound butter. Pour over mixed seafood. Add white wine until it covers seafood. Put in 350° oven, uncovered, for 45 minutes. Add Parmesan cheese and bread crumbs to top 10 minutes before casserole is finished. Serves 6 to 8.
Brown ground beef and onion until onion is transparent; drain off fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside. Unroll 1 package of rolls and separate dough into triangles. In lightly greased 9-inch pie plate, arrange triangles with pointed ends to the center and press edges together to form a pie shell. Separate eggs; beat together whites from 3 eggs plus yolks from 2 eggs. Pour half of beaten egg mixture over pie shell. Spoon meat mixture into shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix reserved egg yolk with water and set aside. Unroll second package of rolls; place 4 sections of dough together to form a 12 x 6-inch rectangle. Press edges and perforations together; roll dough into a 12-inch square. Brush edges of bottom crust with egg yolk/water mixture; place dough on top of filling. Trim; seal and flute edges. Cut slits in top crust. Brush top with the remaining egg yolk/water mixture. Loosely cover edge with foil strip to prevent over-browning. Bake at 350° for 20 minutes; cover center of pie loosely with foil and bake 20 minutes longer. Let stand 10 minutes before serving. Serves 6.
Soak soy beans overnight in water to cover. Cook millet by steaming 1/2 cup hulled millet in 2 cups water and 1/2 teaspoon salt for 30 to 40 minutes. Grind soy beans and onion medium fine.
Place broccoli in 1-qt. casserole. Blend soup, milk and salt; stir into broccoli. Melt butter; toss with saltines. Sprinkle on broccoli. Bake 30 minutes in 350° oven.
Mix dry ingredients and add to Raisin Bran. Mix oil, eggs and buttermilk and add to cereal mixture. Bake at 400° for 15 minutes. Mixture keeps 6 weeks in refrigerator.
Butter a baking sheet. Use 5 sheets of phyllo and brush with butter. Set Brie cheese on phyllo, pull up phyllo and tuck edges. Use 5 sheets of phyllo and brush with butter. Place Brie, tucked sides down. Pull edges up and tuck. Fold remaining phyllo into a 1-inch strip and wrap to make a flower; butter. Bake 20 to 30 minutes at 350°.
Combine raisins and water. Bring to boiling; remove from heat. Stir in salad oil. Cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients; beat into raisin mixture. Stir in nuts. Pour into greased 13 x 9 x 2-inch pan. Bake in moderate oven (375°) for 20 minutes, or until done. Dust with powdered sugar; cut into bars when cool. Makes about 2 dozen.
In a large mixing bowl, at medium speed, cream margarine and sugars. Beat in eggs, one at a time, until light and fluffy. Add oil, vanilla and almond extract. Beat until well mixed.
Core apples. Pierce skin. Place in 2-quart glass dish. Spoon sugar, cinnamon and butter into cavity. Cover and cook until tender. (Let stand before testing doneness.) Microwave as follows: One apple for 2 to 3 minutes; two apples for 3 to 3 1/2 minutes, four apples for 4 to 5 minutes and six apples for 6 to 6 1/2 minutes.
Brew a pot of coffee. Add flavorings. Pour into cups and add one teaspoon cocoa and one teaspoon sugar per cup. Garnish with whipped cream on top, along with chocolate and red candy sprinkles and a chocolate-covered strawberry on top.
In large bowl, blend sugar and oil; add eggs and mix well. Sift all dry ingredients together and mix into the batter alternately with buttermilk. Add nuts, prunes and vanilla.
Drain asparagus and save juice. Put into baking dish. Put chopped eggs on top of asparagus. Sprinkle with salt and pepper. Thicken asparagus juice by adding cheese and 1 tablespoon of butter. Pour over asparagus and top with choice of toppings. Serves 6.
Cook cranberries with sugar and orange juice. Bring to a boil; reduce heat.	Simmer, covered, until skins burst 8 to 10 minutes. Remove from heat; stir in orange rind, ginger, nutmeg and cloves. Cool; cover to refrigerate. This will make about 3 1/2 cups.
Melt chips in double boiler, stirring constantly. When completely melted, add noodles and peanuts. Stir well as thoroughly as possible. They will be stiff. Drop by teaspoon on wax paper. Let harden completely. Remove from paper and store in covered container in a cool place.
Cut chicken into 1-inch pieces; set aside. Blend soy sauce into cornstarch; stir in sherry, sugar, ginger and salt. Preheat wok or large skillet over high heat. Add oil. Stir-fry green peppers and onions in hot oil for 2 minutes; remove. Add walnuts to wok; stir-fry 1 to 2 minutes or until golden brown. Remove. Add more oil if needed for chicken. Add 1/2 the chicken pieces and stir-fry for 2 minutes; remove. Repeat for remaining chicken. Return chicken to wok. Stir soy mixture and add to the chicken. Cook and stir until bubbly. Stir in vegetables and walnuts. Cover and cook for 1 minute. Serve over rice. Makes 6 servings.
Cream shortening and peanut butter with the brown sugar and granulated sugar. Add egg and vanilla. Blend thoroughly. Sift flour, baking soda and salt. Add dry ingredients to the peanut butter mixture. Mix until blended well.
Heat butter and marshmallows in microwave or on top of stove until melted. Add Rice Krispies. Pour on buttered cookie sheet. Cut in squares when cool.
In 3 quarts water, boil chicken, onions, bell pepper and pimentos. Remove chicken and cube. Boil noodles in chicken broth. When noodles are tender, add cream of chicken soup, sour cream, cheese and chicken. Mix well. Pour into casserole dish and bake at 375° until bubbly. Remove from oven and sprinkle with bread crumbs and 1/2 cup cheese. Bake until cheese is melted and golden brown.
*Substitute for buttermilk 1 cup milk and 1 tablespoon lemon juice or vinegar.
Melt 8 Milky Way bars and 1 stick oleo; set aside. Cream the granulated sugar and 1 stick oleo. Add 4 eggs, one at a time. Add the baking soda, flour and buttermilk. Add nuts and vanilla. Fold in candy mixture. Bake at 300° for 1 to 1 1/4 hours in a greased 9 x 13-inch pan.
Soften cream cheese with a small amount of cherry juice to make paste. Fold in drained fruit and Cool Whip. Chill.
Combine in a saucepan package of vanilla pudding, sugar, salt, lemon juice and water. Add can of pitted tart red cherries with juice. Cook and stir to a full boil. Remove from heat. Add butter and a few drops of red food coloring. Chill in baked 8-inch pie shell.
Stir sugar, corn syrup, water and salt until dissolved. Boil to spin thread stage (240°). While syrup is cooking, beat egg whites until stiff. Slowly pour 1/2 of syrup over egg whites, beating constantly. Cook remaining syrup to crack stage (265°). Slowly pour heavy syrup in candy mixture and continue beating. When mixture holes its shape, add vanilla and nuts and drop from teaspoon onto a greased cookie sheet.
Cream butter and sugar well. Add ingredients in order. Put 3/4 batter in 9 x 13-inch greased pan. Top with 1 can cherry pie filling. Spoon remaining batter on top. Bake 45 to 60 minutes in 350° oven.
Mix in pan the sugar, cocoa, milk and margarine. Put on medium heat and cook until it starts to boil. Remove from heat. Cool for 1 minute and add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoonful on wax paper.
Mix together with hand mixer. Dip for apple slices, grapes, strawberries, bananas, etc.
Fry bacon; save grease from bacon. Put drained beans, vinegar, sugar and crumbled bacon along with 2 to 3 tablespoons of grease in pan. Cook with lid for 20 minutes; then remove lid and cook down until juice is syrup and almost gone. Beans will turn dark. Syrup should not be cooked all the way out.
Preheat oven to 350°. Cream together the	first 5 ingredients. Mix the next 6 ingredients together.	Add to the creamed mixture and mix	until all ingredients are coated. Drop on a greased cookie sheet using a teaspoon. Bake 8 to 10 minutes until golden brown. Cool before serving.
Mix all ingredients and pour into greased muffin pans. Bake at 425° until light brown.
Combine first 5 ingredients and sift 3 times. Cut in shortening with pastry blender or 2 knives until mix resembles cornmeal. Stir in dry milk. Store in covered container at room temperature.
Crumble sausage, brown and drain. Boil water, rice and chicken noodle soup for 7 minutes. Add sausage, bell pepper, onion, celery and almonds. Mix well and pour into casserole. Bake at 375° for 1 hour.
Combine flour, sugar and salt. Mix butter and sugars; add vanilla and eggs. Beat well. Add dry ingredients. Mix well. Add chocolate chips. Bake for 8 to 10 minutes at 375° Makes 3 1/2 dozen cookies.
Place onion on bottom of pie shell, then alternate bacon and cheese until used. Combine rest of ingredients. Pour slowly over. Custard like consistency when done. Test for doneness by inserting knife in center until it comes out clean.
Mix all juices together, adding amounts of water as directed on cans. Dip out ice cream and sherbert and add to juices. Chill. Add ginger ale just before serving.
In a large bowl, combine the turkey breast with cheese; add onion powder, garlic powder, salt and pepper. Mix well and form into 6 patties. Place burgers in skillet coated with nonstick cooking spray. Cook patties 3 to 4 minutes per side or until juices run clear.
Preheat oven to 350°. Whip eggs on high for 2 minutes. Add sugar and whip on high for 8 minutes. Add flour and baking powder; on low, beat 2 minutes more. Add juice and extract; beat 2 minutes more. Put into ungreased tube pan. Bake until cake springs back when touched, about 30 to 35 minutes. Turn upside down and cool before removing from pan.
In a large kettle, cook the salt pork until lightly browned. Remove; set aside. Add the onions to the drippings; cook until tender. Return the salt pork to the pan. Add the potatoes, clam liquid plus enough water to yield 4 cups, salt and Tabasco. Simmer until the potatoes are tender, 20 to 25 minutes. Add the clams, half and half, milk and butter. Heat, but do not boil. Serve hot.
Preheat oven to 350°. Cream butter, sugar and eggs. Add sour cream with soda and dry ingredients. Mix in large amount of vanilla. Pour into greased tube Bundt pan. Sprinkle on topping made of 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped nuts. Dot with extra butter. Bake in 350° oven for 45 minutes.
Brown meat and drain. Blend the next 4 ingredients until smooth. Stir in the meat and other ingredients. Pour in pie shell and bake at 350° for 40 minutes (knife should come out clean).
Cream margarine, shortening and sugar; add eggs and beat until smooth. Add flour and milk alternately until mixed well. Add salt and vanilla and beat well. Add baking powder and beat well. Pour into greased and floured Bundt cake pan and bake at 300° for 1 hour, then bake at 350° for 15 more minutes. Do not open door while cake is cooking. Cool in pan for about 15 minutes before removing.
Brown sausage in pan. Pour off grease and add cheese to sausage until melted. Pour into bowl. Add Bisquick and stir. Roll into 1-inch balls. Place on cookie sheet and bake in a 350° oven for 10 to 12 minutes. May be stored in freezer before baking.
Bake corn bread according to directions on package. Cool and crumble in large bowl. Add corn, bacon, tomatoes, bell pepper, onion and mayonnaise. Mix well.
Prepare lemon Jell-O and cool for 1/2 hour. Using mixer, add Cool Whip and lemonade. Place in deep bowl, not a mold. This is light and beautiful.
Fry mushrooms in butter and oil; set aside. With oil and butter left over, add onion and stems of mushrooms and fry. Mix the bread crumbs, chives and bacon bits to onion and mushroom stems. Add sour cream; mix altogether. Fill mushrooms and broil when ready to eat.
In medium saucepan melt butter. Drain all fruit and mix together. Combine curry, sugar and cornstarch. Add to fruit mixture. Stir gently. Top with extra cherries. Bake at 350° for 40 minutes. Serve warm or cold with ice cream or Cool Whip.
Cream butter and sugar; add eggs and syrup and vanilla, then pecans. Pour in a 9-inch unbaked pie shell and bake 45 minutes at 350°.
Melt chips and oleo. Add nuts and marshmallows. Put into a log shape in foil, then roll in coconut and roll up again. Refrigerate. Slice into 1/4-inch rounds when cold.
Mix the first 3 ingredients; press into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Cream together the next 3 ingredients; spread on cooled crust. Beat the next 2 ingredients about 2 minutes; spread over cheese layer. Put more Cool Whip and nuts on top. Chill well.
In bottom of baking pan or large baking dish, melt margarine. Add milk; do not stir. Sift flour and sugar; add to dish. Do not stir. Add blueberries. Bake at 350° until crust rises to top and browns. May use peaches in place of blueberries.
Combine butter, honey, mustard, salt and curry powder in bowl; mix well. Pour into 9 x 13-inch baking dish. Rinse chicken and pat dry. Add chicken to prepared dish; coat with honey mixture. Bake, covered, at 350° for 1 1/2 hours. Uncover baking dish and turn chicken. Bake for 15 minutes longer.
Fill melon with berries. Sprinkle sugar on top. Drizzle apple brandy on top and serve.
Cook broccoli and potatoes in small amount of water until tender. Add soup, corn and pimento. Add milk to taste, 3 cups or more. Add salt to taste. Add Tabasco sauce to taste in individual servings. Use about a 3-quart boiler.
Brown beef and sausage together in a large skillet, stirring until it crumbles. Drain and return to skillet. Add salsa and cubed cheese. Cook over low heat, stirring constantly, until cheese melts. Serve warm with chips.
Cover beans with water. Bring to boil 2 minutes. Cover and let stand for 1hour. Add rest of ingredients and boil until as done as you like them. Salt and black pepper may be added to suit your taste.
Place meat in heavy pot. Cook slowly until dry. Add salt, pepper, cumin powder and garlic (chopped fine). Let brown slightly. Add paste and chili. Cover with water and simmer 2 hours. Add 2 cups Brown Bty beans (any brand) if desired.
In small bowl, combine nuts, honey and 1/3 cup margarine. Pour into ungreased 8 x 4-inch or 9 x 5-inch loaf pan. Separate dough into 10 biscuits.
Thaw bread dough. Break into 2 to 3-inch pieces. Melt butter and add garlic. Dip bread into butter mixture and drop into angel food cake pan or Bundt pan. Pour leftover butter on top. Let rise for 2 hours and then bake at 350° for 30 minutes. Invert onto a serving dish. Serve hot. Great for a buffet.
Mix all ingredients together (do not drain pineapple) and refrigerate at least 2 hours before serving.
Brown ground meat and onions. Drain. Add all other ingredients. Cook 1 hour. Add water if needed.
Mix together oil, sugar and eggs. Sift flour, soda, baking powder, salt and cinnamon. Mix with oil mixture. Add apples and nuts. Mix well. Pour in greased 9 x 13-inch cake pan. Sprinkle the batter with chips. Bake at 350° for 45 minutes.
Cook broccoli until just tender. Drain and place in buttered casserole. Make a sauce of the butter, flour, salt, pepper and milk; then add cheese. Sprinkle top with crumbs and bacon. Bake in 350° oven for about 20 minutes, or until bubbling and brown on top.
Melt butter. Cook onion until soft. Add dry ingredients, mixed together. Then add ketchup, vinegar, water and brown sugar. Bring to a boil. For spareribs, chicken and steak.
Bring to boil the crushed pineapple and its juice. Add the jello; simmer until the jello dissolves. Cool mixture. Cream together the cream cheese and the sugar. Add the baby food apricots to the cream cheese-sugar mixture. After the jello-pineapple mixture has slightly thickened, add the cream cheese-sugar mixture, then add the Cool Whip. Pour into glass dish (8 x 13 x 2-inch). Refrigerate until ready to serve.
Measure rice and salt into casserole with tight-fitting cover (or cover dish with aluminum foil) and add boiling water. Bake at 350° for 35 minutes.
Preheat oven to 350°. In large bowl, combine cake mix, eggs, water, sour cream, Kahlua and vegetable oil. (If chocolate chips are used, stir in after mixing.) Beat at low speed to blend in mixer. Increase speed and beat for 3 to 5 minutes. (Stir in chips if used.) Pour into a 10-inch Bundt or tube pan that has been greased and floured or sprayed with Baker's Joy. Bake at 350° for 36 to 46 minutes, until cake tester comes out clean. Cool in pan on rack for 30 minutes. Loosen from pan and remove pan. Cool completely on rack.
Put oil in large iron skillet and heat. Add potatoes and chopped onion. Slow-fry until tender (soft).
Place cubed bread in greased 8 x 12-inch casserole. Top with cheese. Brown sausage and	drain.	Place drained sausage on top of cheese. Beat eggs with 2 1/2 cups milk and mustard. Pour over	bread,	cheese and sausage. Refrigerate overnight. Next day dilute soup with 1 1/2 cups milk and pour over other ingredients. Bake at 300° for 1 1/2 hours. This makes a great brunch dish.
Heat oven to 375°. Line jelly roll pan with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder and salt; set aside.
Grill pork chops over a low heat coal bed while basting with the sauce. Marinate the chops for 12 to 36 hours before grilling.
Mix water, sugar and flour together in saucepan on low heat until thickened. Remove from heat; add Jell-O. Stir until dissolved. Cool in refrigerator. Add strawberries. Pour in baked pie crust. Top with Cool Whip.
Blend all ingredients and refrigerate. Pour over chocolate cake. You may pour over cake while still warm instead of refrigerating if a richer taste is desired.
Mix all ingredients together and pour into buttered casserole. Cover with bread crumbs. Bake at 350° for 35 to 40 minutes.
Arrange apples in baking dish, sprinkle with cinnamon. Pour soda over apples and bake at 350° for 30 minutes. Serve warm, cold or partially frozen.
Heat oil in skillet. Add pork chops coated with the bread crumbs. Top each side with maple syrup, then sprinkle on pecans. Cook until done.
In punch bowl, combine orange juice concentrate, lemonade concentrate and daiquiri mix. Stir in water and peach nectar. Chill until needed. At serving time, add carbonated beverage, ice cubes or ice ring and float strawberries atop punch. Serve immediately. Makes about 15 cups or 20 (6 ounce) servings.