HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. When preparing quick bread according to loaf instructions, substitute applesauce for oil required. Substitute 1/4 cup egg substitute for the egg in recipe. Bake in greased loaf pan for 45 minutes.
Use an 8 x 8 x 2-inch greased pan. Stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon melted margarine; set aside. Mix the Bisquick, 1/4 cup sugar, remaining melted butter, the egg and milk. Pour into pan. Spoon chocolate over batter and with knife cut through batter (marble effect). Sprinkle coconut mixture on top. Bake 20 to 25 minutes at 400°.
Layer hamburger meat, potatoes and cheese; repeat layers, if desired. Bake at 350° until cheese on top melts. (Potatoes may be leftovers or fresh.)
Combine all. Pour into greased 9 x 13-inch pan. Place in refrigerator several hours or overnight. Top with lots of buttered bread crumbs. Bake at 350° for 1 hour.
Brown and drain hamburger meat. Add salsa, picante sauce, seasoning and tomatoes. Simmer for 30 minutes on low. Then add 16 ounces Velveeta cheese (cubed). Stir to make sure cheese does not stick or burn. Put in crock-pot.
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or overnight. Top with cherry pie filling or fresh fruit. Makes 8 servings.
Mix first four ingredients with water and poppy seeds. Beat and then bake at 325° for 45 minutes. Makes 2 loaf pans.
Cook shells and drain. Mix dressing and other ingredients. Cool macaroni and mix all together. Refrigerate for 6 to 8 hours before serving.
Unroll crescent rolls; spread flat into two rectangles and press seams together. Beat cream cheese and salad dressing mix until blended. Spread cheese on rectangle. Roll up jellyroll style and wrap tightly. Chill until firm; slice thinly. Bake at 350° for 10 to 15 minutes or until brown. Serve warm.
Fry sausage and drain, reserving 2 tablespoons fat. Saute onion and green pepper in fat. Combine cheese and flour. Stir in sausage and remaining ingredients and spread in pie shell. Bake at 375° for 35 to 40 minutes or until browned.
Put roast in crock-pot and top with dry onion soup mix. Spread the soup over the onion mixture and slowly pour Pepsi over. Cook until done. Makes its own gravy.
Beat egg whites and set aside. Mix all other ingredients together. Fold in beaten egg whites last. Pour into an 8 or 9-inch pie shell. Bake at 420° for 15 minutes; lower oven to 325°. Bake 20 minutes more. Test with a knife.
Melt the shortening in a Dutch oven and saute the onion and garlic, being careful not to burn the garlic. When the onion is translucent, transfer onion and garlic to a dish and save.
Thaw hash browns. Grease 13 x 9-inch pan with margarine. Place potatoes in pan. Season with salt and pepper. Cover with onions and chicken soup. Spread sour cream over mixture and then top with cheese. Sprinkle the corn flakes over the top and pour the melted margarine over the entire mixture. Bake at 350° for 1 hour.
Place all in a large pot. Simmer gently for 2 or 3 hours. If too thick, add 1 cup water. Add 2 or 3 ounces of thin noodles. Cook very slowly 1/2 hour longer and serve.
Combine string beans, peas, butter beans, pimiento, celery and onion in bowl. Combine vinegar, salt and salad oil and shake in jar to mix. Pour over vegetables and leave in refrigerator overnight.
Melt butter in 2-quart baking dish. In mixing bowl, add all dry ingredients together; mix thoroughly. Make a well in the middle of mixing bowl; pour milk in the center of the well. Slowly mix dry ingredients with milk until all are blended until smooth. Add to melted butter in baking dish. Add fruit; no need to stir. Bake at 350° for 30 to 40 minutes.
Cook spaghetti; drain. Stir in butter, Parmesan and egg. Form into crust of pie pan or casserole dish. Spread cottage cheese over spaghetti. In skillet, cook ground beef, onion and pepper until done; drain. Stir in undrained tomatoes, paste, sugar, oregano and salt; heat. Pour over cottage cheese. Bake at 350° for 20 minutes. Top with Mozzarella. Bake 10 more minutes.
Grease bottom of pan. Stir all ingredients with a fork until moistened. Beat vigorously for 1 minute. Bake at 350° until toothpick comes clean, 55 to 65 minutes.
Brown hamburger and onions, then drain. In mixing bowl, combine tomato sauce, chili powder and garlic salt. Add beef mixture to bowl. Stir in remaining ingredients. Set aside.
Mix ingredients together several hours before serving. Refrigerate. Makes 1 quart relish.
Brown roast in hot fat (2 tablespoons vegetable oil) in heavy skillet or Dutch oven. In separate pan, heat water, salt, pepper, garlic salt and Worcestershire sauce. Bring almost to boil. Pour over meat. Cover and cook on low for about 3 hours. Sometimes after browning, I place meat in small roaster pan, pour liquid mixture over meat and place in preheated oven for 2 1/2 to 3 hours at 325°.
Beat egg white with water. Add sugar, salt, cinnamon and allspice. Mix well. Stir a few pecans at a time into the mixture, until all nuts are coated. Spread nuts in a single layer on greased baking sheet. Bake in preheated 250° oven for about 45 minutes or until golden. (Clean and grease baking sheets between batches.) Let cool. Break apart, if necessary. Store cool nuts in an airtight container or plastic bag.
Combine sugar, oil and eggs; beat until fluffy. Sift together flour, soda and salt, then beat into egg mixture; add vanilla. Fold in apples, coconut and nuts. Pour into greased tube pan and bake at 350° for 1 hour.
Combine all ingredients. Mix well and pour into a 9-inch pie shell. Bake at 325° for 20 to 25 minutes.
Cream butter, sugar and eggs. Gradually add rest of ingredients. Drop by teaspoons onto ungreased cookie sheet. Bake in preheated oven at 375° for 10 to 12 minutes. Remove immediately.
Bake cake according to directions. Bake in a 9 x 12-inch pan. Let cool. Punch holes in top of cake and pour one can of Eagle Brand milk over it. Cover with Cool Whip and sprinkle with coconut on top. Refrigerate.
Mix together thoroughly. Pour into greased rectangular pan. Bake at 325° for 25 to 30 minutes.
In a 2-quart microwave-safe casserole, crumble lamb. Add celery, onion and garlic. Micro-cook, covered, on 100% power (High) for 5 to 7 minutes or until no pink remains and celery and onion are tender, stirring once. Drain off fat. Stir in flour, curry powder, bouillon granules and pepper. Then stir in apple, water, milk and raisins. Cook, uncovered, on High for 8 to 10 minutes.
Drop frozen rock lobster tails into boiling salted water. When water re-boils, cook for 3 minutes. Drain immediately; drench with cold water and cut away underside membrane. Remove meat from shells. Chill. Boil potatoes; drain and peel. While still warm, cut into cubes in bottom of large bowl. Add onion, salt and pepper immediately. Mix mayonnaise with cream until smooth. Pour over potatoes and onions and leave in a thick top layer. Cool, then chill. At serving time, cut chilled rock lobster meat into bite size pieces. Add to potatoes in bowl and toss together until all ingredients are well blended. Yield: 8 servings.
Combine cocoa and boiling water, stirring until smooth; set aside to cool. Combine butter, sugar, eggs and vanilla; beat until light and fluffy (about 5 minutes). Combine dry ingredients; add to sugar mixture alternately with cocoa mixture, beginning and ending with flour mixture. Do not overbeat! Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out of the center clean. Cool in pans for 10 minutes; remove and cool completely.
Lightly brown meat. Combine with other ingredients and place in a 13 x 9 x 2-inch casserole dish. Cover with foil and cook at 400° for 1 hour.
Preheat oven to 350 degree. Cut 1/2 inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach souffl; sprinkle cheese over top. Place in a shallow baking dish. Bake for 25 minutes.
Mix together all ingredients. Put in greased muffin pan. Bake at 400° for 20 minutes. Makes 12 muffins.
Lay pecans on foil-lined pan. Cover with 3 tablespoons melted butter or margarine. Salt to taste. Put in 325° oven for 15 minutes. Turn off heat and leave in oven for 1 to 1 1/2 hours with door closed.
Scrub potatoes well. Cut each potato in half. Then cut into even wedges. Boil potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with butter, spices and herbs. Bake at 450° for 30 minutes or until golden brown. Serve as a snack or with any meat.
Crust: Mix flour, butter and nuts together. Spread into 13 x 9-inch cake pan. Bake at 350° for 15 to 20 minutes. Let cool.
Place chicken breasts in baking dish. Cover with mushrooms. Mix soup and sour cream. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 hour.
Cream greetings and smiles thoroughly. Add handshake separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.
Cook onion and celery in butter until tender. Remove from heat and add wine, crabmeat and stuffing mix. Sprinkle each breast with salt and pepper. Divide stuffing among breasts and roll. Secure with toothpicks. Coat each breast with flour mixed with paprika.
Beat butter at medium speed of an electric mixer; gradually add brown sugar, beating well. Add eggs, molasses, and lemon juice; beat well. Combine 2 cups flour and next 7 ingredients; stir well. Add flour mixture to creamed mixture; mix well. Gradually add enough remaining flour to make a stiff dough, mixing well. Shape dough into a ball. Cover, chill at least 1 hour.
Grate pears. Boil all ingredients for 20 minutes. Refrigerate.
Cook macaroni according to package directions; drain. Place in a 5-quart slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
Mix together cake mix and jello. Then mix with eggs, oil and water. Fold in coconut. Pour into a 13 x 9-inch Pyrex pan. Bake at 350° until done.
Lightly mix first 6 ingredients with 1/2 can Manwich sauce. Shape into a loaf in a shallow baking pan. Bake at 350° for 45 minutes. Drain excess fat; spread mustard over the top of the loaf. Pour on remaining Manwich. Bake 35 minutes longer.
Sprinkle both sides of brisket with liberal amounts of salts and peppers to taste. Bake, fat side up, in a shallow pan at 350° for 30 minutes. Pour apple cider vinegar over meat. Bake for 2 1/2 to 3 1/2 hours more. As juices bake away, add water to bottom of pan and more vinegar over meat. Add more water to drippings when finished to make gravy. Best cooked ahead, sliced across the grain and reheated in drippings later. Gets better every time reheated.
Mix and pour over chicken breasts. Bake at 350° for 1 hour.
Cream the shortening, butter or margarine, and sugar; add flour and pecans. Set aside 1/2 of this mixture. To remaining half, add egg, vanilla, sour cream, and baking soda. Mix well. Place in 9 x 13 sheet cake pan. Top with reserved dry mixture. Bake at 350° for 45 minutes.
Mix together the graham cracker crumbs and 1/4 cup margarine. Press into bottom and sides of a large pie plate. Beat the confectioners sugar, eggs, 2 sticks margarine and vanilla with electric beater for 20 minutes. Pour mixture into crust. Spread the well drained pineapple on top of the cream mixture. Place the cut bananas on top of pineapple; place close together. Spread the Cool Whip on the bananas. Sprinkle with chopped nuts and chopped cherries. Chill and serve.
Early in the day or on the day before, make coffee and refrigerate until chilled. Very strong chicory or Italian grind coffee is best. Just before serving, whip cream, adding sugar and vanilla. Add whipped cream. Pour cold coffee over it and mix well. Serve in cups. Yield: 50 to 60 servings.
Combine the oleo, sugar, sour cream, flour, baking powder, salt, eggs and vanilla. Put half in tube pan. Sprinkle with a mixture of the brown sugar, cinnamon and nuts. Add other half of the mixture and bake 1 hour at 350°.
Melt margarine in saucepan. Saute onion until translucent. Add flour, spices and stewed tomatoes. Simmer until thickened. In a 1 1/2-quart, covered, casserole layer: 1 can of beans, half tomato mixture, second can of beans and remainder of tomato mixture. Top with Parmesan cheese. Bake at 375° for 30 minutes, covered. Remove lid, brown under broiler and serve.
Chop each vegetable in chopper or blender. Drain off liquid and discard. Mix all vegetables with salt and let stand overnight, covered. The next morning, drain liquid again. Place vinegar, sugar and spice in a saucepan and bring to a boil. Spoon vegetable mix into sterile jars. Cover with pickling solution. Seal at once and process 5 minutes in boiling water bath. Jars should seal as they cool. This is a sweet relish. Good on hot dogs, etc.
Place oil in pan; add onions. Cook slow. Do not brown. Add tomatoes, pepper, mushrooms, celery and salt. Cook for 1 hour very slowly, then add peas. In a large roaster place layer of spaghetti, chicken, cheese and sauce, repeating until all is used. Heat in oven 20 minutes. Serves 25.
Dissolve gelatin in hot water. Beat in currant jelly and stir to thaw and break apart frozen raspberries. This will start the gelatin to congeal. Pour into an 8 x 8-inch salad pan. Chill. Top with whipped topping. Serves 4 to 6.
Cream butter and sugar until fluffy and add eggs. Mix until blended and add flour, salt, baking powder, milk and vanilla. Fold in blueberries. Pour into greased muffin tins. Sprinkle with cinnamon and sugar mixture. Bake in 375° oven for 25 to 30 minutes.
Preheat oven to 350°. Grease and flour a tube pan. Cream butter and sugar. Add eggs one at a time. Alternately add flour and milk. Add vanilla extract. Pour batter into tube pan. Bake for approximately 1 hour.
Beat egg. Mix with ground meat, crackers and salt. Make into small balls, about the size of a walnut. Brown little in Crisco. Put balls in casserole dish. Mix mushroom soup and milk. Pour over meat balls and bake in 350° oven for 1 hour.
Wipe meat with damp cloth. Place on rack in shallow roasting pan. Bake at 350° for 1 1/2 hours, turning frequently. Make sauce. Cover and simmer for 30 minutes. Drain drippings from ribs; remove rack and pour sauce over ribs. Bake 45 minutes, basting frequently. Serve with rice.
Place fish in baking pan with butter. Pour in milk to cover fish. Bake at 350° for approximately 30 minutes. Serve hot over rice.
Preheat oven to 350°. Cream shortening, bananas, honey and eggs. Sift together salt, flour, spices, baking powder and soda and stir into banana mixture. Blend in oatmeal, nuts and raisins. Pour into well-greased loaf pan. Bake at 350° for 55 to 60 minutes or until toothpick inserted in center comes out clean.
Shuck the corn and remove the silks. Wash the corn and dry it with paper towels. Place the ears directly on the middle oven rack. Bake at 375° for 20 minutes. Turn oven to broil and turn corn to brown all over, cooking about 15 minutes more. Serve with butter.
Boil potato in a large pot until tender. Set aside. Make white sauce. Mix flour, oleo, half and half and cheese together; cook until thickened, stirring continually. Then you may add the bacon, green onion and celery to the potato mixture and white sauce. Add salt to taste. Cheese and bouillon are salty, so add salt according to taste. Serves 8.
Brown sausages; add water. Cover and let steam 1/2 hour; drain. Brown again. Cool and cut into bite size pieces. Cook onions and pepper in oil until tender. Add sausages with the white wine and heat through. You can serve this over pasta.
Boil chicken and debone. Place in lightly greased casserole dish. Cook broccoli according to package directions; drain. Place broccoli in casserole over chicken. Dilute soup with water. Add mayonnaise; mix well. Pour over chicken and broccoli; top with cheese slices. Bake at 350° for 20 to 25 minutes, or until cheese melts.
Mix all together. Add 1/4 up to 1 cup sugar (according to how sweet it is or how sweet you want it). Put in freezer and freeze. Take out about 2 hours before serving time. Serve slushy. Add 1 quart ginger ale an hour before serving. Serves 30.
Cream margarine, white sugar, brown sugar, eggs and vanilla together. Add flour, baking soda, baking powder and salt. Mix well. Add corn flakes and nuts. Drop by teaspoonful on cookie sheet. Bake at 350° for 8 minutes.
Beat 3 egg whites and a dash of salt until frothy. Add 1 cup Kraft Marshmallow.	Continue to beat until stiff peaks are formed. Spread over pie filling. Bake in moderate oven at 350° for 10 to 15 minutes or until lightly browned.
Butter pie pan. Make crust thin as you can work with and press into pan. Coat inside of crust with cream. Stir apples (peeled, cored and sliced thin) with sugar and cinnamon. Spread evenly in pan. Cross top of apples with 1/2-inch wide strips of dough, every 1-inch. Cross strips from opposite directions. Brush top of pie with butter lightly and sprinkle with brown sugar. Place in oven at approximately 375° until crust is brown.
Spread softened cream cheese on 1 slice of ham. Roll it up. Slice into 5 sections. Insert toothpicks. Serve.
Sift flour, baking powder and salt into bowl. Cut in shortening until it resembles coarse crumbs. Stir in milk. Mix gently. Knead lightly on floured surface (handle as little as possible). Roll out dough to 1-inch thickness. Cut with cutter. Place in pan and bake at 425° for 12 to 15 minutes.
Mix all ingredients, adding milk gradually. Cover and let stand 1/2 hour. Preheat oven to 425° (this is the secret to success). Muffin tins should be greased and very hot prior to placing batter in them. Only pour about 1/2 inch into each tin. Cook approximately 10 to 15 minutes. It should rise and brown. If taken out too early, it will be soggy. If oven and tin are not hot enough, it won't brown. Normally served with roast beef, potatoes and gravy.
Preheat oven to 375°. Peel, core and slice apples. Cut apples in half. Combine apple slices, topping and flour in bowl. Spoon into a pie pan. Peel apart each biscuit into two thinner biscuits and place on top of apples. Drizzle butter over biscuits. Combine sugar and coconut. Sprinkle over biscuits and bake 30 minutes.
Blend first 3 ingredients and pour over cucumbers. Season to taste with salt and pepper.
Melt butter in a heavy Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in next 5 ingredients. Pour chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish. Top with Pastry. Bake at 400° for 25 minutes or until crust is golden brown.
Crush the cookies; set aside. Pour milk in bowl, add pudding and beat until blended. Let sit 5 minutes. Stir in Cool Whip and half of the cookies. Place 1 tablespoon cookies in cup. Fill 3/4 full with pudding mix. Top with cookies (crushed). Refrigerate 1 hour. Decorate with gummy worms, gummy bugs and candy flowers.
Dissolve pudding, 2 cups pineapple, peach and apricot juice. Add drained pineapple, drained peaches (cut fine), drained apricots (cut fine) and sliced bananas. Top with Cool Whip.
Mix in a bowl chicken soup, mayonnaise and chicken seasoning. In a different bowl, put broccoli, then chicken, then mixture, then cheese, then stuffing. Bake at 350° for 30 minutes.
In roasting pan, place rice and Cup-a-Soup and mix dry. Place chicken on top of rice mixture; add salt and pepper. Sprinkle on chicken. Add water. Preheat oven to 350°. Cook for 1 hour or until liquid is absorbed.
Blend cheese well in mixer. Add onions, 1/3 cup of nuts and sour cream. Chill until firm. Shape into a log. Spread chopped nuts on waxed paper and coat the cheese log by rolling it on the nuts. Store in refrigerator.
Peel, pit and mash avocados in a medium-sized bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl. To assemble, spread bean dip on a large platter. Top with avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese.
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into two 9-inch greased and floured cake pans. Bake in a 350° oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.
Heat vinegar and sugar until the sugar melts. Combine green pepper, onion, celery, pimento and sauerkraut. Pour vinegar and sugar mixture over the sauerkraut. Mix well. Chill before serving.
Place bread shell on an ungreased 12 inch pizza pan. Sprinkle with 3/4 cup cheese. Top with salsa, chicken, and remaining cheese. Bake at 450° for 8 - 10 minutes or until cheese is bubbly.
Preheat oven to 350°. Spray bottom of 9 x 13-inch pan lightly with cooking spray.
Finely chop onion; press garlic and mix onion, garlic, cheese and milk until well blended. Spread in shallow serving dish. Coarsely chop tomato, green pepper and parsley. Mix together tomato, green pepper, 2 tablespoons parsley, lemon juice and salt. Spoon on top of cheese mixture. Top with crab meat. Sprinkle with remaining parsley. Chill. Serve with bread or veggies.
Combine first 4 ingredients in small bowl. Stir well and set aside. Pound chicken to 1/4-inch thickness. Coat grill rack with vegetable spray. Place chicken on rack over medium hot coals and cook 4 minutes on each side, basting frequently with soy mixture. Transfer chicken to warm serving platter; garnish with thin green onion strips, if desired.
In saucepan cook green pepper and onion in butter until tender. In 1 1/2-quart casserole, blend soup and sour cream. Stir in remaining ingredients. Bake at 350° for 35 minutes or until hot. Stir. Sprinkle with additional paprika. Makes about 4 1/2 cups.
Mix together peanut butter, graham cracker crumbs, vanilla and margarine. It will make a mixture similar to cookie dough. Roll into balls. Then melt chocolate. Melt chocolate morsels and paraffin wax using a double boiler. Dip chocolate balls into chocolate, coating entire ball. Place on wax paper.
Spray a 12-muffin pan with cooking spray. Preheat oven to 350°. Put bananas into a blender; blend until smooth. Scrape bananas into a mixing bowl and combine with egg and oil. In another bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Add banana mixture to the dry ingredients and blend. Stir in the raisins. Spoon 1/3 cup of batter into 10 to 12 muffin cups. Bake for 20 to 25 minutes.
Place cooked chicken and broccoli in 9 X 13 baking pan. Blend both soups and mayonnaise together; pour over chicken and broccoli. Sprinkle with Mazzarella and Cheddar cheeses. Bake at 350° for 10 to 12 minutes, until heated through.
Beat together cream cheese and Marshmallow Creme until smooth. Stir in lemon peel and lemon juice. Chill to blend flavors. Serve with assortment of fresh fruit.
In small mixing bowl, beat egg with fork. Beat in buttermilk or sour milk and oil. Set aside. In large mixing bowl, stir together flour, sugar, baking powder, soda and salt. Add egg mixture to flour mixture. Stir until blended but still slightly lumpy. Lightly grease a griddle or heavy skillet. Heat until water sprinkled on griddle dances across surface. Pour about 1/4 cup batter on griddle for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Leftover batter may be refrigerated. Makes 8 to 9 (4-inch) pancakes.
On wax paper, mix flour, salt, tarragon and	pepper. Place tarragon vinegar in shallow dish. Roll each piece of chicken in vinegar, then dust lightly with flour mixture. In large, nonstick frypan, place olive oil and heat over medium temperature. Add	chicken and cook 10 minutes on	each side until brown. Pour remaining vinegar over chicken. Reduce heat to low and simmer, turning until chicken is done. Cover while cooking. Makes 4 servings.