HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening and sugar together. Add milk and flour. Stir well. Pour dough in a 9 x 12-inch pan. Pour peaches and juice over dough. Sprinkle with 1/3 cup sugar. Cook about 30 minutes at 350° or until light golden brown. Peaches will sink to the bottom and crust will form on top.
Place ribs in large kettle. Cover with water and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Drain and refrigerate until ready to grill. Mix all other ingredients. Place ribs on grill, setting 6 to 8-inches from heat. Cook for 15 minutes; turn and brush with sauce. Cook 15 to 30 minutes longer, turning and basting frequently.
Place stew meat in pan or baking dish. Sprinkle onion soup on top. Pour cream of mushroom soup over this. Cover tightly and bake at 325° for 1 to 1 1/2 hours. Serve over rice or noodles.
Sift flour and corn meal. Measure and add soda, cream of tartar, salt and sugar. Sift again. Add beaten egg, sour cream, milk and melted shortening. Beat thoroughly. Pour into a greased pan (9-inch) square. Bake at 425° for 20 minutes.
In a 9 x 13-inch pan, layer the lettuce, bacon (crumbled), onion, cauliflower and cashews. Mix together the salad dressing and sugar. Put the dressing on top of the other ingredients. Reserve some of the cashews and bacon to sprinkle on top of the dressing. Do not make too far ahead as this salad tends to get juicy.
Saute garlic and onions in oil until soft. Add green peppers, eggplant and zucchini. Cook 5 minutes over medium heat, tossing well. Add tomatoes with liquid and seasonings. Simmer until just tender (about 30 minutes). Cover last 15 minutes. Add mushrooms during last 10 minutes.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs. In blender or food processor blend yogurt, egg, sugar and cornstarch. Gradually add cream cheese; blend until smooth. Pour into a large microwavable bowl. Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding. Remove; stir until smooth. Pour into pie plate. Cover; chill 1 hour. Top with Pineapple Topping. Refrigerate several hours or overnight. Makes 8 servings.
Add nuts and marshmallows to pineapple. Stir in pudding. Fold in Cool Whip and cherries. Chill and serve.
Prepare oysters as if you were going to serve them on the half shell. Place oysters on baking sheet. Put salt and pepper to taste on each. Place a drop of margarine and a drop of hot sauce on each. Sprinkle Parmesan on top of each. Place in preheated 400° oven for 3 to 5 minutes. Serve hot.
Sprinkle chops with Tony Chachere seasoning and dust lightly with flour. Brown in oil in skillet with tight fitting lid. Cover chops with peppers and onions and pour soy sauce over all. Cover tightly and reduce heat. Cook for about 25 minutes, turning once.
Cook fettuccine in water and olive oil until it is tender. Set aside. Melt butter in a frying pan and saute garlic, 1 to 2 minutes; then add spinach. Cook over medium heat for 5 minutes, stirring frequently, until moisture has evaporated. Add cream and nutmeg; season with salt and pepper. Toss in the fettuccine and Parmesan cheese; stir and cook for a final minute. Serve with extra Parmesan cheese.
Mix all ingredients, except potato chips. Put in casserole; sprinkle potato chips over top. Bake at 350° until bubbly, about 30 minutes.
In a long casserole dish pour in rice evenly. Salt to taste. Place pieces of chicken on top of rice; salt. Mix cream of chicken soup and water. Pour over the chicken and rice. Lay thin patties of butter on each piece of chicken. Bake at 350° until the water mixture has cooked out, approximately 45 minutes to an hour.
Mix all ingredients. Pour into unbaked pie shell. Bake for 45 minutes at 375°.
Wash squash thoroughly; cook in boiling salted water to cover, 8 to 10 minutes or until tender, but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell.
Mix by hand (batter will be extremely thick). Spread by hand into a greased 8-inch square pan. Bake at 375° for 1/2 hour.
Place almonds and butter in a 12 x 8 x 2-inch baking dish. Microwave at High 6 minutes or until almonds are lightly toasted. (Stir at 2 minute intervals). Stir in lemon juice. Place fillets over almonds and cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave on High 6 to 8 minutes or until fish flakes easily with a fork, giving dish a half-turn after 4 minutes.
Mix ingredients. Spread on muffins. Quarter the muffins. Freeze on cookie sheet, then place in freezer bag. Broil 3 to 5 minutes as needed.
Mix well and put in sprayed casserole. Top with seasoned croutons rolled (or bread crumbs) with 2 tablespoons butter. Bake at 350° for 45 minutes. Serves 6.
Boil squash, onions and salt until tender. Drain and add chicken soup, celery soup, sour cream, pimentos, salt, pepper and grated cheese (optional). Mix stuffing mix and margarine. Spray a 9 x 13-inch baking dish with Pam. Put 1/2 dressing mix in bottom of dish. Pour squash mixture in pan and top with remaining stuffing mixture. Bake at 350° for 45 minutes to 1 hour.
Mix milk and flour well and set aside. Cut up peeled potatoes and boil until tender. Add milk and flour mixture and cook until thickens. Add Cheez Whiz. Salt and pepper to taste. Serve with cornbread muffins.
Mix and cook over medium heat until thickened. Cool. Pour into baked pie shell in which strawberries have been placed. Top with cool whip, and garnish with strawberries.
Slowly brown 1/2 cup sugar in skillet. Do not stir while it's browning. When sugar is browned, pour about 1/2 cup warm water in and let sugar melt. Put 3/4 cup sugar, flour, pinch of salt and milk in bowl. Mix well and add eggs to melted sugar in skillet. Put egg yolks in cup and add some of the hot mixture before putting in skillet. Stir until thickened and add vanilla and oleo and pour in baked pie crust. Beat egg whites with 1/4 cup sugar for top of pie. Egg whites will beat better if you add a few grains of salt and pinch of baking powder.
Heat oil in large skillet and cook onions, garlic and pepper until tender. Add remaining ingredients in order listed, stirring well after each addition.	Simmer, uncovered, 45 to 60 minutes. Remove bay leaf.	Meatballs can be added at this time and cooked for 30 minutes.	Sauce freezes well.
Mix flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Beat for 1 minute. Stir in carrots, pineapple, nuts and coconut. Bake at 350° for 45 minutes.
Cream brown sugar, shortening, eggs and salt; alternately adding dry mixture and milk. Drop on greased cookie sheet. Bake at 375° for 12 minutes.
Brown hamburger, onion and pepper. Add soup, etc. Mix in casserole with noodles and cover with cheese. Bake 1 hour at 350°.
Mix all of the ingredients. Bake 35 to 40 minutes at 350°.
Peel and slice 2 large eggplants. Parboil in salted water. Drain and mash. Cut 4 strips of bacon into small pieces. Saute with onion. Add stewed tomatoes to bacon and onion. Crumble bread; mix all ingredients together. Add seasoning to taste. Pour into slightly greased casserole and bake 30 minutes in preheated 325° oven. Serve hot.
Dissolve yeast in warm water. Add sugar. Mix . Let come to top, then add to flour, bacon grease and warm milk. Stir up good. Add flour and knead to stiffness. Let rise to top. Put on greased cookie sheet. Squeeze off lump of dough, putting one on top of another. Space 1-inch apart. Bake in a 350° oven for 25 minutes until brown.
About 45 minutes before serving: With sharp knife, slice pork into thin and bite-size pieces. In small bowl combine cornstarch, next 4 ingredients and 1/2 cup water; set aside.
Mix all ingredients except ginger ale and sliced orange, until juices are thawed. Add ginger ale and float orange slices. Add a few ice cubes, if desired.
Take 1 package smoked beef; chop fine. Mix with other ingredients. Chop 2nd package of beef and roll cheese ball in this. Refrigerate.
Pumpkin Mixture: Beat eggs well. Add sugar, pumpkin, lemon juice, flour, baking soda, cinnamon and cloves; mix together. Pour into greased and floured 15 x 10 cookie sheet. Bake at 375° for 15 minutes (your oven may be less). Dust a dish towel and roll lengthwise like a jelly roll. Let rest, then unroll. Cool approximately 2 minutes, then re-roll in towel and let cool completely.
Grease and flour Bundt pan. Mix together cooking oil, sugar, eggs and vanilla. In another bowl, mix all dry ingredients including apples and pecans. Add first mixture to second mixture and stir. Pour into Bundt pan. Bake at 350° for 1 hour and 10 minutes, or toothpick test.
Preheat oven to 350°. Mix first 5 ingredients together. Reserve 2 cups for topping. Add eggs, buttermilk and baking soda; mix well. Pour into 9 x 13-inch baking pan or 2 round cake pans. Add cinnamon to reserved mix. Sprinkle on top. Bake 40 minutes in 9 x 13-inch or 25 minutes in round pans.
Brown meat and onions and pour off any excess grease. Add beans, tomatoes and soup. Layer in a large casserole dish the soft tortillas, then meat mixture, then grated cheese. Do another 3 layers, ending with a lot of cheese. Sprinkle with paprika. Bake in 350° oven until bubbly, about 35 minutes. Feeds approximately 20 people.
In pan, put refried beans; spread. Add sour cream on top of this. Chop up tomatoes; put on top. Add salsa. Break up lettuce and put on top. Top with shredded cheese.
Boil water and pour over Jell-O. Stir and add berries and cranberry sauce. Add nuts. Pour into a 2-quart oiled ring mold and refrigerate overnight.
Put broccoli in greased dish with chicken on top. Combine soup, mayonnaise, curry and lemon juice and pour over chicken and broccoli. Sprinkle cheese over top. Combine bread crumbs with butter and spread on top. Bake 45 minutes at 350°. Serves 4.
Preheat oven to 425°. You will need pastry for 9-inch double crust.
Dissolve the yeast in the lukewarm water. Place the milk, sugar, butter and salt in a pan. Heat until lukewarm. Add yeast and flour; mix well. Place in a greased bowl and brush the top with melted butter. Let rise for 15 minutes. Turn out onto a floured board. Pat until 3/4-inch thick. Cut into rounds with a floured biscuit cutter. Fold the rolls over and press the edges together lightly. Place on a greased baking sheet. Let rise 15 minutes. Bake in 425° oven for 10 minutes. Brush with melted butter. Makes about 3 dozen rolls.
Roll beef in flour. Brown in a skillet in a little shortening. Place in covered dish or roaster. Blend and add to meat the water, bouillon cubes and flour. Dissolve bouillon cubes a little before adding to meat. Add no salt or pepper, it's in the cubes.
Mix all together and refrigerate for 3 days, mixing well each day. On the fourth day, mix well and form into 5 rolls. Bake on rack over a pan for 11 hours at 140° or 9 hours at 150°. Turn rolls every 2 hours; cool. Wrap and may be frozen.
Grease baking dish. Mix vegetables and cheeses. Place in dish. Mix rest of ingredients and pour over top. Place a few pats of butter or oleo on top. Bake at 400° about 35 to 40 minutes or until brown.
Mix pudding and Cool Whip. Pour between slices. Pour gel on top; let drip over sides. Add sliced strawberries to gel.
Mix all ingredients well. Pour into Pam-sprayed pan. Bake at 400° for 25 minutes.
Blend butter, sugar and oil until fluffy. Blend 1 egg at a time thoroughly. Sift dry ingredients together. Blend a little dry ingredients with a little of milk until all gone. Beat thoroughly. Now mix vanilla and lemon. Pour into tube cake pan (lightly greased). Bake 45 minutes at 350°.
Drain, flake and remove bones and skin from salmon. Combine all except parsley and pecans. Chill several hours. Roll into roll. Mix parsley and nuts and roll salmon in mix. Chill well. Serve with favorite crackers.
Boil sugar, butter, syrup or molasses and salt for 5 minutes. Remove from heat; add soda and flavoring. Stir well over corn. Place in 200° oven for 1 hour, stirring every 15 minutes. Let cool and store in covered container. (I cook mine in large roasting pan.)
Butter a 13 x 9-inch pan; line with honey graham crackers. Mix pudding with the milk. Beat 2 minutes and fold in Cool Whip. Pour a layer of pudding over crackers. Add another layer of crackers, then another layer of pudding. Top with a layer of crackers. Frost with Fudge Frosting. Refrigerate.
Combine flour, sugar and nutmeg; add oleo and beat until creamy. Stir in eggs, buttermilk and vanilla. Pour into pie shell. Bake 10 minutes at 400°. Reduce heat to 325° and bake for 30 minutes longer.
Mix soup with milk. Saute onion, celery and pepper until tender and add to soup. Boil carrots until tender and add to soup. Saute pork chop and add to soup. Bring to simmer and serve. Top with Parmesan cheese and chives, if desired. Serves 4 generously.
In a 2-quart saucepan, stir together 1 cup sugar and cornstarch. Stir gradually. Stir in egg yolks; stir constantly. Put egg whites on top and brown.
Mix sour cream and Ranch mix in medium bowl. Add artichokes, spinach and pimentos. Cut slice off top of round loaf and hollow out, leaving 1-inch shell. Reserve bread pieces for dipping. Spoon dip into bread. Serve warm or cold.
Beat eggs. Add sugar and flour. Stir in fruit cocktail juice and all. Bake in greased 13 x 9 x 2 in. pan for 30 to 40 minutes. Mix sugar, margarine, milk and flavoring, and bring to a boil. Boil 1 minute. Pour over cake while still warm in baking dish.
Mix all ingredients with a fork. Place in a greased and floured pan. Bake at 350 degrees for one hour.
Mix together all ingredients. Drop by spoonful on ungreased cookie sheet. Press down (crisscross design) with fork. Bake at 350° until light brown.
Cook broccoli, using package directions; drain. Stir in cheese until melted. Remove from heat. Add 1 cup cracker crumbs; mix well. Spoon into greased 1 1/2-quart baking dish. Top with remaining 1/2 cup cracker crumbs. Dot with margarine. Bake at 350° for 20 minutes. Yield: 6 servings.
Mix ingredients together to make a putty consistency. Drill holes in logs. Pack mix in holes.
Combine soup, milk, pepper and cheese in a saucepan over low heat until cheese is melted. Mix with green beans and 1/2 can French-fried onions. Put into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, for 5 minutes more or until onions are golden.
Combine sugar, milk, cocoa and butter in medium pan. Cook on medium heat. Cook 3 minutes after boiling. Remove from heat. Add oats, vanilla and peanut butter. Mix well. Drop rounded teaspoonfuls of mixture onto wax paper. Remove when firm.
Add onion to ground beef, salt and pepper and brown meat. Add frozen mixed vegetables and enough water to cover mixture. Bring to boil, then simmer with lid on until done, 20 to 25 minutes. Stir occasionally.
Mix ingredients together. Spoon into skillet with small amount of heated oil. Brown on both sides.
Beat eggs; add flour, butter and cottage cheese. Pour in casserole dish. Layer veggies over mixture. Cover with the Velveeta cheese strips. Bake uncovered at 350° for 25 to 30 minutes.
Melt oleo and stir in flour and nuts. Pour into 10-inch pie plate and spread like a crust. Bake at 375° for 10 to 15 minutes.
Stir together flour, baking powder, soda and 3/4 teaspoon salt. Set aside. In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, one at a time, and the milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8 x 4 x 2-inch loaf pan. Bake in 350° oven for 60 to 65 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan; cool.
Bake pastry shells as directed on package and cool. Preheat oven to 300°. In large bowl combine eggs, sour cream, Worcestershire and salt. Blend well. Stir in cheese, bacon and onions. Divide mixture between 2 pie shells. Bake in oven at 300° for 55 to 60 minutes or until knife inserted in center comes out clean. Serve immediately.
Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in electric blender. Cover and blend on low speed for 3 minutes. Pour into greased 9 inch pie plate. Let stand about 5 minutes then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool.
Use a 1 1/2-quart casserole dish. Layer potatoes with other ingredients, ending with Cheddar cheese on top. Bake at 375° for 20 minutes.
In Dutch oven, brown meat until red is all gone. Add onion and cook a couple of minutes. Scrape a place in the center and cook garlic (fresh) for about 1/2 minute, then stir into meat mix. Add salt, pepper, chili powder, cumin, brown sugar, hot sauce and tomatoes. Put cloves, allspice and bay leaf into tea ball and place in mixture. Stir to mix well. Simmer, stirring occasionally, for 20 minutes. Add kidney beans and cook 30 minutes. Add oregano and cook 15 minutes. Add red wine if desired. Enjoy.
Mix together. Put in covered container in refrigerator. Makes 4 to 4 1/2 cups. Will cover about 5 pounds of chicken.
Combine chopped walnuts, margarine and flour. Put in bottom of 13 x 9-inch baking dish. Bake at 325° for 15 to 20 minutes. Let cool.
Grease 13x9-inch baking dish. Brown meat and onions, drain, add next six ingredients. Simmer until liquid is evaporated. Pour 1/2 c. taco sauce into casserole dish. Put layer of tortillas, add 1/2 c. taco sauce over tortillas. Spoon beef mixture over it then add a layer of refried beans. Top with sour cream, sprinkle on half of the cheese, add another layer of tortillas. Spread on remaining taco sauce and cheese. Cover with foil and bake in a 375° preheated oven for 40 minutes. Remove foil and bake for another 5 minutes or until top is brown.
Mix corn and milk and bring to a boil. Separate corn from milk and return milk to fire. Make paste from margarine and flour, adding the paste to milk to thicken. Simmer 5 minutes and add salt and sugar. Return corn to milk and bring back to a boil over low heat. Transfer creamed corn to casserole dish. Sprinkle evenly with Parmesan cheese. Dot top with melted margarine and brown under broiler. Makes 6 servings.
Mix all ingredients together except barbecue sauce. Shape into loaf. Put into crock-pot. Cook on low for 5 to 6 hours; 10 or 15 minutes before serving, cover well with barbecue sauce.
Put all ingredients in blender for a few minutes. (You can beat with a mixer instead.) Pour into a greased 9 or 10-inch pie plate. Sprinkle with coconut and cinnamon. Bake at 350° for 45 minutes.
Combine sugar, corn syrup, 3 tablespoons butter and 1/2 cup cream in saucepan. Bring to boil; gradually add remaining cream and butter. Cook over medium heat, stirring occasionally, just to soft ball stage. Remove from heat; add salt and vanilla extract. Serve warm. May be reheated.
Blend together with hand mixer liquid butter, sugar, Egg Beaters and vanilla. Alternate, adding a little flour and then a little milk. Keep alternating until you have added all the flour and milk. Beat egg whites until stiff. Bake at 325° for 45 minutes to one hour.
Brown ground beef in skillet. Stir in all but 1 teaspoon eggs then stir in jar of sauce. Pour into pan, sprinkle with Mozzarella and Cheddar cheese. Top with crescent rolls. Brush the rolls with remaining eggs. Bake for 20 minutes at 350°.
Dissolve yeast and 1 teaspoon sugar in water. Heat cottage cheese, 1/4 cup sugar and salt until warm, not hot. Combine flour and soda in a large bowl. Add heated mixture and eggs. Knead until thoroughly mixed. Let rise until double. Punch down. Shape into 2-inch balls and place 1 inch apart in a greased pan. Let rise 30 minutes. Bake at 350° for 20 to 25 minutes.
Brown beef and drain. Mix beans, barbecue sauce and brown sugar into beef. Place in casserole dish. Cut biscuits into half and place on top. Bake at 300° for 20 minutes. Remove and sprinkle cheese on top. Return to oven for 5 minutes or until cheese is melted.
Press rolls into 12-inch pizza pan or 9 x 13-inch baking pan. Brown meat and onion; drain. Mix in oregano and spread over crust. Beat cottage cheese, eggs and seasonings. Spoon over meat. Top with green pepper, tomato and cheese. Bake at 370° for 20 minutes. Makes 6 to 8 servings.
Cook beef and onion in skillet until browned, stirring to crumble beef. Stir in next 7 ingredients. Simmer 15 minutes. Pour into a 2 1/2-quart casserole. Combine cornmeal and flour; mix well. Add egg, buttermilk and bacon drippings to cornmeal mixture. Mix well. Spoon cornmeal mixture evenly over meat mixture. Bake at 350° for 30 to 40 minutes.
In large bowl, combine all-purpose flour, 1/2 cup sugar and cinnamon; stir in peaches and toss to coat well. Set aside. Mix 1 cup sugar in self-rising flour. Add milk gradually until well blended. Add melted butter; stir. Pour 1/3 batter into baking dish. Place peaches on top. Spoon rest of batter on top of fruit. Bake at 325° for 45 minutes. Can be topped with whipped cream or ice cream.
Put green pepper slices, onion slices, steak cubes and garlic salt into large skillet with lid or electric skillet in a little oil. Cook 10 minutes, slow with lid on. Add the rest of the ingredients except noodles. Cook, covered, until meat is done, about 2 hours. When meat is almost done, cook noodles according to directions on package. When noodles are done, drain well. Serve meat and vegetable mixture over noodles.
Brown ground meat and onion. Melt cheese over low heat. Add sour cream, soup and chilies. Soften 12 flour tortillas in oil. Place beef in each tortilla and roll up. Lay in baking dish. Pour sauce over top. Bake at 325° for 30 minutes.
Whisk ingredients together in a small bowl. Makes about 3/4 cup of dip.
Put both kinds of bread in large mixing bowl. Pour 1 cup water over bread and let soak for several minutes. Mash very fine with fork. Add the meat, chopped onion, parsley, grated cheese, slightly beaten egg, salt and pepper. Mix and shape into loaf. Put lots of butter or margarine over top and bake 30 minutes. Pour tomato sauce over meat; sprinkle with oregano and continue baking 20 minutes longer.
Lightly grease baking dish large enough to hold pork chops (approximately 7 x 11-inch or 8 x 8-inch or 9 x 9-inch). Put apples in bottom of baking dish. Mix sugar, flour and cinnamon and sprinkle over apples. Place chops on top. Bake, uncovered, about 1 hour at 350°. Do not overcook.
Cut meat into 1-inch cubes; flour and brown in butter or margarine. Add wine, consomme, salt and pepper, bay leaves, parsley and sliced onions. Simmer 1 1/2 hours (can be held overnight). Add small onions and mushrooms. Simmer 1/2 to 1 1/2 hours longer. Serve with rice. Meat may be treated with meat tenderizer if desired. Serves 8.
Sprinkle Jell-O over Cool Whip. Fold in. Add oranges and pineapple to cottage cheese. Fold Jell-O mixture into cottage cheese. Let set overnight to congeal.
Remove seeds and membrane from peppers. Combine peppers and onion in food processor. Sprinkle with salt (draws out liquid and bitterness). Let stand 3 hours. Drain well. Discard liquid. Add vinegar and sugar to pulp. Also add a couple drops of food coloring (optional). Simmer until thick as for jam, 30 to 40 minutes. Add pectin if needed. Sterilize jars; fill with warm jelly. Let cool. Seal with wax. Good served on crackers.
Cut each breast into 8 nuggets about 1 1/2 square inches. Combine bread crumbs, cheese, Accent, salt and basil. Dip nuggets in melted butter, then in crumb mixture. Place in single layer on foil lined	baking	sheet.	Bake at 400° for 20 to 25 minutes.
Pour Chex in a large bowl; set aside. Mix together (in a saucepan) the chocolate chips, peanut butter, margarine and vanilla; then heat until melts. Pour chocolate mixture over Chex cereal until well coated.
Unroll and press on ungreased cookie sheet. Bake as directed (not too long). Cool completely. Mix cream cheese, mayonnaise and Ranch dressing. Spread cream cheese mixture on cooled crescent rolls. Spread vegetables on top of mixture. Makes 1 cookie sheet full.
In a large bowl, dissolve gelatin in boiling water; stir in ice cream until melted. Add whipped topping and mix well. Fold in peaches. Pour in pastry shell. Chill until firm.