HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in greased 9X13 pan and bake at 350 degrees for 45 minutes.
Combine milk, vanilla and orange zest in a microwave-safe 4 cup glass measure. Place on microwave turntable. Microwave uncovered at 100% power for 2 minutes.
Peel and section grapefruit. Reserve juices. Set aside. Add enough water to reserved juice to make 1 1/4 cups. Add gelatin. Cook and stir until gelatin is dissolved. Stir in sherbet. Chill until partially set. Fold in grapefruit sections and pecans. Turn into 3-cup ring mold. Chill until firmly set.
Grind all fruits and nuts together. Mix sugar, hot water and jello. Stir fruit and nut mixture into jello mixture. Add enough food coloring to give salad a bright color. Chill until firm.
Mix sugar, cornstarch, salt, egg yolks, milk and vanilla. Blend well. Cook until thick. Add butter and blend; add vanilla. Pour in shell.
In a 2-quart nonmetal casserole combine the peach or apple halves, apple juice, honey, stick cinnamon and vanilla. In the microwave oven cook, covered on High for 1 to 4 minutes, or until fruit is tender, giving dish a half turn once during cooking and spooning juice over fruit. Transfer fruit to dessert dishes. Makes 4 servings.
Place chicken, skin side up, in 9 x 13-inch baking dish. Sprinkle with salt (but not necessary). Blend soup and wine. Add mushrooms. Pour over chicken. Bake at 350° for 1 to 1 1/4 hours. Uncover the last 10 to 15 minutes. Remove chicken to platter and sprinkle with paprika. Pour sauce into pan; add sour cream. Heat but do not boil. Serve over chicken and rice. Makes 6 servings.
Bring fruit and sugar to boil; cook for 15 minutes. Add jello; cook for 8 minutes. Pour into sterilized jars. Keep refrigerated.
Make a light colored roux (white sauce with oil and flour). Add onions, bell pepper, garlic and celery to roux. Cook slightly. Stir in 1 cup of water and 1 cup of tomato sauce. Cook, covered, for 1 hour on low heat. Add fish, then cook for 45 minutes. Season according to taste. Add onion tops and parsley when cooked. Serve over rice.
Bake as directed in 11 x 15-inch pan for 15 to 20 minutes.
Crumble 1/2 cake in bite size pieces. Put into dish. Mix melted margarine, cream cheese, and sugar. Fold in Cool Whip until creamy. Spread half of mixture over cake, sprinkle half of candy bars over for topping. Repeat to make two layers. Can be made several days ahead and stored in refrigerator.
Mash bananas, leaving some pieces. Add chopped dates and honey. Beat with a fork. Add remaining ingredients. Mix lightly. Let stand a few minutes for oatmeal to absorb moisture. Drop from spoon on ungreased cookie sheet. Cook at 350° for 25 minutes or until nicely browned. Loosen with spatula and let cool on cookie sheet.
Melt butter in pan in oven. Make crumb mixture, using cracker crumbs, Parmesan cheese, salt and pepper. Mix together egg and milk. Coat chops with crumbs, dip in egg mixture and then in crumbs again. Place chops in pan. Bake at 325° for 30 minutes on one side. Turn. Bake 30 minutes more.
Stir green chillies into cream cheese. Stack tortillas on a 10-inch plate, spreading each with about 1/3 cup cream cheese mixture. Sprinkle shredded cheese on top. Microwave on High 2 to 3 minutes or until cheese is melted. Cut into 12 wedges. Serve with salsa. Makes 12 appetizers. Contains 75 calories per serving.
Cream butter and sugar; add egg, beating well.	Add nuts and raisins. Add dry ingredients alternately with applesauce.	Bake at 350° for 75 minutes in greased loaf pan.
Combine oil, sour cream, lime juice, salt, cumin, sugar and red pepper. Stir or shake well. Immediately combine with rice in medium bowl. Add olives, corn, bell pepper, tomato, green onions, avocado, cilantro and jalapeno peppers; toss gently to mix. Season with salt and black pepper. Serve salad chilled or at room temperature. Makes 4 (1 1/4 cup) servings.
Mix cream cheese and peanut butter. Gradually add sugar. Add Cool Whip. Pour into graham cracker crust. Refrigerate. Serves 6 to 8.
Place package of cake mix in a bowl. Add can of pineapple including the juice. Pour into a ungreased cake pan. Bake at 350 degrees for approx. 35-45 minutes.
Combine vegetables; salt and pepper real good. Mash egg yolks with fork; add mayonnaise, sour cream, mustard, vinegar, sugar and celery seed. Stir and spread over peeled, cut up chunked vegetables and mix. Chill.
Cream butter and sugar, then add the four egg yolks all at once. Sift baking powder and flour and add alternately with the milk to egg and butter mixture. Pour batter into two 10-inch cake pans, which have been well-greased (can use 9-inch pans, but cake will be thicker). Beat four egg whites until stiff and add granulated sugar, a little at a time. Spread this meringue over batter in the cake pans. Top with slivered almonds. Bake in 350° oven. Place pans on center rack for 35 minutes until meringue is a lovely beige color.
In saucepan, combine baking chocolate, butter and milk. Bring to a boil. Add sugar and cool. Beat eggs; add to chocolate mixture. Add flour, baking soda and vanilla. Mix thoroughly (batter will be thin). Pour into 9 x 13-inch greased baking dish. Bake at 375° for 30 to 35 minutes or until done.
In small shallow dish, combine cracker crumbs and chili powder; set aside. Place 3/4 cup salsa in shallow bowl. Dip chicken pieces in salsa; roll in cracker mixture. Place on greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 35 to 45 minutes or until brown, turning after 15 minutes. Serve hot with remaining salsa.
Saute onion in butter until tender. Add other ingredients and combine well. Shape into six 1/2-inch thick patties. Coat patties with bread crumbs. Heat oil in skillet and cook patties on each side until golden (approximately 3 minutes).
Cook macaroni and drain. Do not cool. Put in casserole dish and add all other ingredients. Stir. Place in microwave until cheese melts.
Place baked beans in casserole. Combine remaining ingredients and mix into beans. Top with strips of bacon. Bake at 350° for 1 1/2 hours.
Beat eggs. Mix cocoa, flour and sugar with eggs. Add milk and butter. Cook in double boiler until thick. Pour in pie shell.
Press ground venison into ungreased casserole dish. Sprinkle with chopped onion. Cover with broccoli and cheese soup, undiluted. Cover with Tater Tots. Sprinkle with Parmesan cheese, salt and pepper. Bake at 325° for about 1 hour.
Mix and brown ground chuck, onion and pepper. Add remaining ingredients. Mix well and place in 350° oven for 30 or 35 minutes. (May also be cooked in crock-pot.)
Cram the butter and add sugar and egg yolk. Mix well. Add flour and vanilla. Spread in a 10 x 14-inch ungreased shallow pan. Bake at 350° for 15 minutes. Place the candy bar which has been broken into small pieces on top of this and spread as it melts. Sprinkle with chopped nuts. Cut while warm. Makes 3 dozen bars.
Beat egg yolks about one minute. Add beaten yolks to ground beef along with chopped onion, parsley, salt, pepper and baking powder. Mix well and set aside. Beat egg whites until stiff. Add to meat mixture and mix well. Drop by tablespoons into hot grease and fry until brown.
Mix all ingredients in a bowl. Knead 10 minutes. Model as with any clay. Bake at 300° until hard or air dry for a few days.
Peel potatoes, dice and boil until tender. Drain. Cream like making cream potatoes. Add margarine and just enough milk to keep them from being stiff. Add mustard and dressing to taste. I use about 2/3 cup of mustard and not quite as much salad dressing. Add onions to taste (about 1/2 cup). Chop 4 eggs in potatoes. Mix. Put 1 egg across top (sliced). Add salt and pepper.
Add 1 egg, 1 cup flour and dash of salt to amount of shredded potatoes for 9-inch pie crust. Bake at 400° for 10 minutes in a pie plate sprayed with no-stick spray. Remove from oven and add onion, chopped ham and broccoli. Beat 3 eggs and light cream together. Add dash of salt, pepper and nutmeg; pour over onion, ham and broccoli. Add grated cheese and paprika on top of casserole. Bake at 350° for 30 minutes.
Pour soy sauce, sugar and water into the large bowl and stir until sugar dissolves. Add chopped green onion, chopped garlic and black pepper. Marinate each slice and gently pat them. Add sesami oil to the marinated meat. Put in refrigerator for 1 hour. Grill or broil from heat, turning once, for 10 to 15 minutes or until completely cooked. Makes 4 servings.
Mix together the eggs, oil and corn bread mix. Stir in the cheese, corn and onion. Pour into casserole dish. Bake about 45 minutes at 400°.
Boil first 4 ingredients for 5 minutes. Add margarine; cool. Add eggs, flour, salt, soda and vanilla. Spread in pan. Bake at 350° for 25 minutes. Can double batch for freezing.
Melt butter and cream cheese together. Mix corn and green chilies. Combine and blend ingredients and place in baking dish.
Melt chocolate and margarine and set aside. Beat together eggs, sugar and vanilla. Add to first mixture and pour into pie shell. Bake 30 minutes at 350°.
Mix together. Use 1 to 2 tablespoons to a cup of hot water for a serving.
Brown pork chops. Blend soup, sour cream, water and parsley. Alternate potatoes and sauce in a 2-quart dish. Place chops on top. Cover and bake at 375° for 1 hour and 15 minutes.
Preheat oven to 350°. Mix all the dry ingredients together. Put the coffee in the refrigerator to chill. Mix all the other wet ingredients together. Mix dry and wet ingredients together. Take cup of coffee and dump in with other ingredients. Mix it for two minutes. Grease a cake pan well and then flour it. Put the batter in the pan. Place in oven for 25 to 30 minutes.
Bring to a boil and cook 5 minutes. Remove from heat and add 1 teaspoon vanilla and 1 teaspoon baking soda. Pour syrup over crackers and nuts. Bake 1 hour, stirring every 15 minutes. Pour on wax paper and break apart. Cool.
Combine all but last 3 items and place in large baking dish. Cover with the grated cheese and refrigerate overnight. Before baking, add the potato chips and the almonds. Bake at 400° for 20 to 25 minutes.
Mix all ingredients. Place in casserole and set casserole in a pan of water. Bake 1 hour at 350°. Yields 12 servings.
Boil potatoes until tender; peel and slice. Cut cheese into 1-inch cubes. In casserole dish, put layer of potatoes, sausage and cheese until all ingredients are used, ending with cheese. Pour 1/2 cup of milk over casserole. Bake at 350° for 1 hour.
Dilute cornstarch in cold water. Put all ingredients, except egg yolks, in pan and cook until thick. Add egg yolks, slightly beaten, and cook again. Cool; pour into baked pie shell. Use whites of eggs for meringue and brown.
Sift flour, sugar, baking powder, soda and salt. Stir in oil. Meanwhile, dissolve yeast in the 2 tablespoons of warm water. Add buttermilk to mixture. Mix well. Turn out on lightly floured board. If necessary, add additional flour to make soft dough. Roll out about 3/4 inch thickness. Dip in melted butter and fold over to a make pocketbook rolls. Bake at 400° for 15 minutes or lightly browned.
Heat oven to 375°. In a large bowl, beat butter, shortening, peanut butter, granulated sugar, brown sugar and egg. Stir together flour, baking soda and baking powder; add butter mixture. Beat until well blended. Stir in peanut butter chips.
Bring to boil all ingredients, except ham. Simmer 30 minutes. Add ham and heat 10 to 15 more minutes.
Preheat oven to 325°. Combine eggs, soup and milk. Add remaining ingredients. Pour into a 1 1/2 quart rectangular baking dish. Bake about 45 minutes or until firm.
In a large bowl, combine the first 5 ingredients. In a microwave safe bowl, heat vanilla chips and oil on medium high for 2 minutes, stir after 1 minute. Stir until smooth. Pour over cereal mixture and mix well. Spread onto wax paper-lined baking sheets. Cool. Break apart. Store in an airtight container. This recipe freezes well.
Preheat oven to 350 degrees. Spray bottom of 2 loaf pans (8 x 4 inches). Combine flour and sugar. Add bananas, milk, peanut butter, applesauce, and egg; stir just until dry ingredients are moistened. Stir in 3/4 cup of chocolate chips. Spoon batter into pans until 3/4 full. Sprinkle remaining 1/4 cup of chocolate chips evenly over batter. Bake 60 minutes. Cool in pan 10 minutes. Loosen sides of loaf from pan and remove loaf. Cool completely and cup into slices.
Add all ingredients to melted butter EXCEPT bread. Stir well. Toss bread cubes with butter mixture. Put in large roaster pan and bake at 250° for 1 hour. Stir every 15 minutes.
Preheat oven to 350°. In large bowl, beat eggs with electric mixer until very light and frothy, about 2 minutes. Add sugars and continue beating, about 3 minutes. Blend in Butter Buds. In separate bowl, combine flour, oats, baking powder, salt and cinnamon. Add gradually to egg mixture. Stir in carrots and raisins. Spray a 9 x 5-inch loaf pan with Pam. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Dissolve jello in boiling water. Add pineapple with juice and nuts. Cool slightly. Stir in ice cream, freeze.
Coat two 4 X 8 inch pans with non-stick spray. In a large bowl, beat eggs. Stir in oil, plain yogurt, honey, zucchini and vanilla. In another bowl, whisk the flour, baking powder, baking soda and cinnamon. Stir into egg mixture until well blended. Stir in raisins and nuts. Bake 40-45 minutes at 350°.
Mix 3 1/2 cups of the bread crumbs, the parsley, yogurt, mustard, lemon juice, onions, egg whites and beans. Shape into 12 (3 1/2-inch) patties. Coat patties with remaining bread crumbs. Heat margarine in 12-inch skillet over medium heat. Cook patties in margarine 5 to 6 minutes, until golden brown. Serve with salsa.
Cream together sugar, margarine and salt. Add eggs. Beat well. Add dry ingredients. Add bananas and nuts. Baked in greased and floured loaf pan (or 2 small loaf pans) at 350° for 50 minutes (less time for small loaves).
Melt margarine in large saucepan over medium heat. Stir in flour, onion powder, white pepper, milk, chicken broth and Worcestershire sauce. Bring to a boil. Reduce heat to low. Simmer 5 to 6 minutes or until vegetables are tender. Stir in cheese. Cook over low heat until cheese is melted, stirring constantly. Yields 5 (1 cup) servings.
Mix together and pour into casserole dish. Top with Cheddar cheese. Bake until cheese is melted.
In a 3-quart saucepan melt butter and saute celery for 5 minutes or until soft. Stir in sauce mix. Gradually stir in half and half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly. Stir in crabmeat; simmer 15 minutes longer.
Combine all ingredients and simmer. Brown 1 pound hamburger in 1 tablespoon olive oil, seasoned with salt, pepper and garlic cloves to taste. Drain grease; add to sauce and simmer forever.
In large saucepan, combine potatoes, celery, onion, water, cubes and salt. Cove and cook until vegetables are tender, about 20 minutes. Add 1 cup of milk and heat thoroughly. In medium bowl, blend sour cream dip and flour. Gradually stir in the remaining 1 cup milk. Pour about 1/3 of hot potato mixture into sour cream mixture. Return all to saucepan; cook and stir until thickened. Garnish with parsley.
Day 1: Add starter, peaches and juice. Cut peaches into 4 pieces. Add 2 1/2 cups of sugar. Stir in a large gallon jar for 10 days.
Beat egg, then add vanilla, sugar and milk; mix good. Add biscuits. Set oven at 400° and bake for 15 to 20 minutes. Before putting in oven, spread butter on top.
Preheat oven to 350°. Lightly grease 2 - 9 x 5-inch loaf pans. Line the bottom of each pan with aluminum foil. In a large bowl mix together flour, sugar, cinnamon, baking soda and salt. Make a well in the center of this mixture and pour eggs and oil in the well. Stir until dry ingredients just become moist. Pour thawed strawberries and juice into a container. With a slotted spoon, dip out strawberries and gently stir into the above mixture. Then add juice gradually stirring until batter is of the proper consistency. The amount of juice varies in strawberries when thawed. You do not want the batter to be too thin. Bake at 350° for one hour or until tested done with a toothpick and the pick comes out clean. Let cool in pans 15 minutes. With a knife loosen sides of loaves from pans. Turn out of pans. Let loaves cool completely before slicing.
Boil squash until tender; place on platter. Saute onions and garlic until tender in oil; add beef and other ingredients. When cooked, pour over squash.
Cream butter. Add sugar and a little milk, flavor to taste. Add just enough milk so you can press through icing tube. Color to suit occasion. Better not made too far ahead as they may dry out some.
Mix margarine and oatmeal. Add Karo, brown sugar, salt and vanilla. Bake at 400° for 12 minutes in greased pan.* Remove from oven and pour chocolate chips over mixture. Return to oven for 5 minutes. Spread chocolate over top and top with chopped walnuts. Cut and chill.
Stuff turkey; rub outside with bacon fat or oleo and salt. Place in extra large brown paper bag. Seal opening securely with a wire tie. Place in roasting pan in cold oven. Bake at 500° for first hour, 400° for second hour and 300° for third hour. With this method, the turkey is always done to perfection, whether it's 12 pounds or 24 pounds.
In a small mixing bowl, combine boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water. Stir in molasses, brown sugar and 1 cup flour. Beat until smooth. Add oat mixture and enough remaining flour to make a stiff dough. Turn out onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 1/2 hours. Punch dough down; divide in half and shape into balls. Cover and let rest 10 minutes. Shape into loaves and place in two greased 1 x 5 x 3-inch loaf pans. Cover and let rise until nearly doubled, about 1 hour. Bake at 375° for 35 minutes. Cover loosely with foil the last 20 minutes if loaves are browning excessively. Remove from pans and cool on wire rack. Yield: 2 loaves.
Mix ground walnuts, flour and stick of butter or margarine. Mix and pat into bottom of 9 x 13-inch ungreased pan. Bake at 375° until lightly brown, about 10 minutes; cool completely.
Sprinkle bacon, cheese and onion in pastry-lined pie pan. Beat eggs slightly. Pour milk mixture into pie pan. Bake 15 minutes at 425°. Reduce oven to 300° and bake 30 minutes or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting.
Mix all ingredients together and put 1 tablespoon in each miniature muffin tin (does not work well for regular size muffin tins). Bake at 350° for 12 to 15 minutes. Can reheat (in muffin tins) at 250° for 5 to 10 minutes.
Combine all ingredients, mixing well. Chill 3 to 4 hours, then shape into 1-inch balls. Yields approximately 2 dozen.
Preheat oven to 375°. Place rice in sprayed 9 x 13 baking pan. Pour 1 cup water around outside of Minute rice. Arrange chicken pieces over rice. Combine remaining ingredients and spoon evenly over chicken. Cover and bake for 1 hour and 15 minutes. Uncover and bake 15 minutes more.
Mix the yellow cake mix according to package directions and bake. When cake is done and still hot, poke holes all over with a fork. Prepare a box of peach Jell-O using 2 cups of boiling water and stir until all Jell-O is dissolved. (Do not add any cold water to this.) Pour the hot Jell-O over the cake and let cool completely. Prepare the topping recipe and spread over cake. Refrigerate for several hours.
First get the first 3 ingredients and beat together with fork. Meanwhile, you have your griddle or large frying pan on the stove with a tiny bit of butter heating up. Dip your bread in batter on both sides; continue to do the same until the bread and batter is used up.
Sift together dry ingredients in mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 minutes more. Batter will be thin. Pour into 2 greased and floured 9-inch pans. Bake at 325° for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans.
Cook squash in salted water. Drain and mash. Add remainder of ingredients, except half the dressing mix. Mix well. Mix remainder dressing mix with 1 stick soft oleo. Line baking dish with dressing mixture; reserve small amount to sprinkle on top. Fill dish with squash. Cover with reserved dressing mix. Bake at 350° for 30 minutes.
Place cereal in a large pan. Melt chips and peanut butter. Gently stir into cereal, using powdered sugar so that it doesn't stick.
Melt together first 5 ingredients, stirring over low heat until marshmallows are melted. Add Rice Krispies and vanilla. Place in foil-lined pan and cool thoroughly. Cut into squares. Store in plastic container. Makes 24 squares.
Mix in small bowl. Beat in honey and nutmeg. Cover and chill until firm, about 2 hours. Preheat oven to 450°.
Dissolve Jell-O in hot water. Mix pineapple and sugar. Bring to a boil. Pour over Jell-O. Mix. Chill until mixture begins to thicken. Add cheese, nuts and Cool Whip. Mix well. Chill several hours before serving.
Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs; beat well. Stir in milk and vanilla. Add flour mixture; mix well. Stir in nuts, dates and chopped cherries. Shape level measuring tablespoons of dough into balls. Roll in corn flakes. Place on greased cookie sheet. Top with quartered cherry. Bake at 350° for 10 to 14 minutes. Makes 5 dozen.
Put sugar and cinnamon in a shaker bag and add biscuits. Shake until biscuits are completely covered. Melt the stick of margarine.	Layer Bundt pan with biscuits and add remaining sugar-cinnamon mixture to melted butter. Pour over biscuits. Bake at 350° until biscuits are	brown.	This is great for breakfast.	(Cooking time:	25 minutes.)
Mix all ingredients together in a large bowl. Press into different shapes, such as moon, square or heart and bake in a 350° oven for 20 minutes or until done.
Cover ribs with water and cook until tender. Drain. Put ribs in a baking dish. In a separate bowl, mix all ingredients together. Pour over ribs. Marinate for 1 hour. Bake in oven at 350° for 1/2 hour or until sauce thickens or brown over charcoal.
Place chicken in shallow glass container. In bowl, mix together remaining ingredients. Pour over chicken. Cover and marinate in refrigerator for 3 hours or overnight.
Combine all ingredients, except whipped topping. After mixing well, fold in whipped topping. Refrigerate until completely chilled.
In 10-inch skillet over medium heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, ketchup and pepper. Reduce heat to low. Heat through, stirring occasionally. Serve on buns. Makes about 3 cups or 6 servings.
Crumble up bread in bowl. Add diced celery and onion to bread. Add pepper and sage. Mix all together, then add broth to mixture until bread is very moist. Pour in baking dish or add to your chicken or turkey and bake.
Combine dates, water and raisins; boil 3 minutes, stirring constantly. Cool. Cream together eggs, sweetener, margarine, vanilla, bananas, apple butter and applesauce. Sift together flour, spices and soda. Combine three mixtures together. Chill for 1 hour. Drop by teaspoon onto greased baking pan. Bake in a 350° oven for 10 to 12 minutes. These are very tasty!
Mix sugar, flour and meal. Add butter, lemon juice, sweet milk and grated rind of lemon. Add the eggs and beat really well with mixer. Pour into a 9-inch unbaked pie shell. Bake at 325° about 45 minutes or until done.
Combine wieners and rest of ingredients in a bowl and marinate 4 hours. Place mixture in a saucepan and simmer for 10 minutes. Then transfer to a chafing dish to serve.
Place apples in unbaked pie shell. Mix margarine, sugar, orange juice and cornstarch. Pour over apples. Put a top pie crust over apple mixture. Brush with butter and sprinkle with sugar. Bake at 350° for about 35 minutes or until done.
Bring the water to a boil. Add mixed Veg-All and bring to a boil. Add hash browns, bouillon cubes and onion. Simmer for 30 minutes. Add milk, cream of chicken soup, cheese and pepper. Stir until cheese melts. Add cooked and cubed chicken. Stir and serve.