HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan. Stir with a fork until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake for 35 to 45 minutes until toothpick inserted near center comes out clean.
Combine the first 4 ingredients. Blend in milk. Cook over medium heat; boil for 1 minute. Remove from heat. Add margarine and vanilla. Cool. Add Cool Whip.
Mix first 3 ingredients and boil for 1 minute. Add other ingredients and mix thoroughly (work fast when you start to mix, it sets up fast; if it gets too hard, add a little milk.) Drop by teaspoons onto waxed paper.
Mash potato and add salt and vanilla. Add powdered sugar and stir until it looks like pie crust. Roll on sugared wax paper. Spread with peanut butter. Roll and put in refrigerator. Slice and serve when chilled.
Combine milk, mayonnaise, eggs and cornstarch; mix until smooth. Stir in remaining ingredients. Pour into pie crust. Bake at 350° for 45 to 50 minutes.
Let sausage and cheese come to room temperature. Grate cheese and work all together. Make small balls. Bake 20 minutes at 400° or until light brown.
Cut shrimp down the back lengthwise with kitchen shears, being careful not to cut all the way through. With shells intact, remove black veins, rinse and pat dry. (If using frozen shrimp, start with this step.) Melt butter with oil in a large skillet. Add garlic and saute just until garlic is lightly golden. Add shrimp; saute, shaking skillet and stirring 2 to 3 minutes, or just until shrimp is pink and firm. Garnish with chopped parsley and lemon wedges.
Oil cookie pan. Combine oats, flour, baking powder, cinnamon, salt, raisins and nuts in a large bowl. In another bowl, combine oil, apple juice and vanilla. Pour liquid into dry ingredients. Stir until flour is absorbed. Drop batter by tablespoonfuls 2 inches apart. Bake at 350° for 15 to 20 minutes.
Clean crab meat. Mix with softened cream cheese and rest of ingredients. Save enough Cheddar cheese for top. Bake at 350° for 1/2 hour until bubbly.
Preheat oven to 350°.	Fill 20 to 22 cupcake pans with paper liners. Melt together the chocolate, vanilla	and butter. Beat the eggs until thick and add sugar. Beat in the flour. Fold in	the butter chocolate	mixture. Spoon into prepared pans, filling 2/3 full.
Spray a large oblong glass baking dish with Pam. Preheat oven to 350°. Boil 1 large package chicken thighs until done, prick clean of fat and skin and layer on bottom of pan. Cook frozen chopped broccoli; drain and layer on top of chicken. Mix the following separately: mushroom soup, mayo, lemon juice and curry. Pour over the chicken and broccoli. Layer with sharp Cheddar cheese; then layer with bread crumbs. Bake 1/2 hour, until bubbly.
In a large mixing bowl, beat the butter and cream cheese until light and fluffy. Beat in the brown sugar and then the egg, orange peel and vanilla.
Add butter to zucchini and onions and saut until half tender (turns clear). Then add mushrooms with some of the liquid and sugar. Cook until done. Very good. Serve hot as a vegetable as soon as cooked.
Dissolve Jell-O in 2 cups boiling water. Add strawberries. Add pineapple, nuts and bananas. (I let the strawberries thaw first, they seem to mix better.) After you have mixed the ingredients all together, pour half of the mixture into a 10 x 13-inch glass dish and set in the refrigerator. Leave the other half of the mixture set at room temperature. When first layer is set, blend Cool Whip and sour cream together. Spread over top of set Jell-O, then add remaining Jell-O that has been setting at room temperature. Return to refrigerator for top layer of Jell-O to set.
Preheat oven to 350°. Beat together everything except apples with a mixer. Stir in apples. Pour in 13 x 9 x 2-inch pan. Bake 40 to 50 minutes. Cool and frost. Good with cream cheese frosting.
Chop the white part only of leeks. Saute the leeks and onion in melted butter in 3-quart saucepan over medium heat until onion is tender, about 10 minutes. Stir in potatoes and chicken broth. Heat to boiling, reduce heat and simmer, uncovered, for 45 minutes. Remove from heat. Cool slightly. Put half the potato mixture in blender and blend at high speed until pureed. Transfer to large bowl and repeat with remaining potato mixture. Stir in remaining ingredients. Cover and chill. Serve cold or heat gently and serve warm.
Melt butter, saute rice, onion and celery. When nicely coated, add beef broth, mushrooms, and cover on low flame. When finished, spoon in peas. YUM, YUM, YUMI!
Put in kettle the sugar, cocoa, butter and milk. Bring to boil for 4 minutes. Take off heat. Add peanut butter and vanilla. Stir in 6 cups oats, a cup at a time. (Will start to set up like candy as mixture cools.) Drop on wax paper by teaspoon.
Mix potatoes, salt, pepper, onion, soup, sour cream and cheese together. Spread into buttered casserole. Spread corn flakes and melted butter on top of mixture. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 325°. Spread apple pie filling in an 8-inch square pan. In a bowl, combine remaining ingredients and mix well. Spread over apples. Bake 25 minutes. Serve plain or top with vanilla ice cream. Yields 4 to 6 servings.
Boil loose leaf tea in water for 5 minutes. Let sit 5 minutes and strain. Add juice and sugar. Keep in refrigerator. Better after 12 hours in fridge.
Blend butter, sugar and flour. Roll into a ball. Flatten. Sprinkle with poppy seed. Bake at 350° until light brown.
Combine juices. Place sherbet and ice cream in punch bowl and soften with wooden spoon. Add juices, stirring sherbet and ice cream until partially melted. Garnish with orange slices. Serves 30.
*These are very difficult to find in the grocery store. I use Oreo's instead. Scrape off the white filling and roll the chocolate part between two pieces of wax paper with rolling pin to crush.
Cut zucchini into small pieces. Mix all ingredients together in a large bowl. Bake in 9-inch pie dish. Cook 35 to 40 minutes in a 350° oven until light brown on top.
Husk corn and set aside. Into a large pan or pot, pour the water, milk and sugar; bring to a boil. Now add the corn and cook for 3 minutes. Drain corn, roll in melted butter and sprinkle with the chili powder. (At this point, the corn can be left covered in the refrigerator for 2 to 3 hours.) Right before serving, cook on grill, directly over hot coals, for 2 minutes on each side. Serves 8.
Make Kraft dinner. Set aside in large bowl. Brown hamburg and onion in butter. Drain fat. Add soup and milk to hamburg and cook over medium heat, stirring to blend. Add hamburg soup mixture to Kraft dinner in bowl, mixing all together. Put in casserole dish. Sprinkle with bread crumbs. Bake at 350° for 25 minutes.
Place chicken pieces in a single layer in a large skillet. Combine orange juice, soy sauce, molasses, dry mustard, garlic powder, cinnamon and ginder. Pour over chicken. Bring to boil, lower heat. Cover and let simmer for 30 minutes, or until chicken is tender. Add green pepper, cook 5 minutes longer.
In a mixing bowl, combine flour and cocoa; set aside. In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed about 30 minutes or until softened.
Beat eggs with sugar, salt and pepper. Stir in melted butter and flour, making sure flour is mixed in well (not lumpy). Stir in milk and corn. Pour into a greased casserole. Set in a shallow pan of hot water and bake at 350° for 1 hour and 15 minutes or until knife blade inserted in center comes out clean. Serves 4 to 5.
This salad is a product of the West Coast where the magnificent Pacific crab is often served in this way.
Mix together broccoli, chicken and mushroom soup or chicken soup and pour into greased 9 x 13-inch pan. Combine mayonnaise, lemon juice and celery soup. Pour over broccoli/chicken mixture. Top with Cheddar cheese and buttered crumbs. Cover. Bake at 325° for 1 hour.
Melt margarine and mix with flour. Mix with other ingredients. Reserve 1 cup of cheese for top. Bake at 300° to 325° for 40 minutes or until it begins to brown and is rather firm.
Melt Jell-O in water and add strawberries. Pour over cheese mixture. Chill!
Preheat oven to 350°. Place butter in a 13 x 9-inch pan and place in oven to melt butter. Remove pan from oven and sprinkle crumbs over butter, pressing down with a fork. Sprinkle coconut over crumbs. Add layer of nuts and one of marshmallows. Drizzle condensed milk evenly over the top. Bake at 350° for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with melted chocolate. Cool before cutting. Makes 48 bars.
Brown hamburger, onion and green pepper in skillet. Drain. Mix all ingredients in baking dish. Bake at 350° for about 45 minutes.
Sift flour 3 times. Last time, add baking powder. Beat butter and Crisco until creamy. Add sugar; beat until fluffy. Separate eggs; beat yolks and add to creamy mixture. Add vanilla and lemon flavors. Add flour and milk alternately and beat. Beat egg whites until stiff; add to mixture and beat until well mixed. Put in cold oven at 325° for 1 hour.
Mix potatoes, salt, pepper, soup, onions and sour cream. Add 3 cups shredded cheese and mix.
Saute garlic and onions in oil. Add remaining ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes to 1 hour. Makes 4 servings.
Sift the plain flour, self-rising flour and dash of salt. Mix all the ingredients together with a mixer. Mix well for about 10 to 15 minutes. The longer you beat it, the smoother the cake. Bake at 325° for 1 hour and 15 minutes or until done.
Mix milk and bran flakes together, let set for 5 minutes. Add oil and eggs, mix well, add this with flour and sugar and bake for 25 minutes at 400°.
Combine first 4 ingredients; boil until blended. Cool. Break saltines into small squares (quarters). Place them into crust. Pour cooled syrup over them. Cover with the other crust. Bake at 350° for 45 minutes.
Combine all ingredients, except chops. Stuff chops with mixture. Bake at 375° for 1 hour and 15 minutes. Yields 6 servings.
Separate egg whites and yolks; beat yolks. Add milk. Mix cocoa and vanilla. Mix cocoa, 1 1/2 cups sugar, flour and salt. Melt butter in a heavy skillet. Add wet egg yolks, milk and vanilla. Gradually add to dry ingredients, mixing well. Pour into skillet with melted butter; cook until thick, stirring constantly. Cool and place in prebaked pie shell.
Roll out one package of rolls and place in ungreased 9 x 13-inch pan. Mix cream cheese and sugar; spread over rolls. Top with second package of rolls. Bake at 350° until brown. Mix 1/2 cup powdered sugar with enough milk to dissolve sugar and drizzle over rolls when done.
Combine all ingredients except chili sauce and horseradish and shape into a ball or ring. Mix chili sauce and horseradish, lemon juice and Worcestershire to taste. Pour over crab mixture.
Cream together first 3 ingredients. Add mashed bananas. Sift in dry ingredients. Pour into a greased loaf pan. Bake at 350° for 35 minutes.
Bring pineapple to a boil. Add gelatin and let cool. Add buttermilk, pecans and topping. Congeal.
Boil eggs. Allow to cool. Cut into halves, remove yolks and place in bowl. Set egg whites aside. In bowl with yolks, add relish, dressing and salt. Mix. Spoon mixture into egg whites. Serve.
First layer: Beat softened cream cheese and syrup together until blended. Put 1/2 of this mixture into baked pie crust. Add crushed peanuts on top of first layer.
Boil for 6 minutes. Pour over nut crumbs on cookie sheet. Let cool. Break into pieces.
Combine the first 7 ingredients. Pour mixture over the carrots, green peppers and onions. Let set at least 24 hours in refrigerator before serving. Keeps up to 6 weeks in refrigerator.
Cream shortening and sugar until very light. Add beaten eggs and mashed bananas. Sift flour and salt together and add to first mixture. Add soda, vanilla and nutmeats. Bake 1 hour in moderately slow oven (325°). Makes one 9 x 5-inch loaf.
Brown hamburger and onion. Add ketchup, paste, salt, pepper and chili powder. Stir until well blended. Add pinto beans, undrained. Simmer for about 1/2 hour. Add hot sauce, if desired.
Stir dry Jell-O into cottage cheese; let set in refrigerator 5 or 6 hours or overnight. Stir in Cool Whip and drained oranges. Sprinkle nuts on top and let set until firm.
Prepare Pie Crust with high fluted edge. Bake and cool. Combine in a bowl; Sweet Potatoes, Milk, Eggs, Sugar, Coconut, Pecans and Vanilla. Pour into Pie Crust. Microwave at Medium for 20 minutes or until center is almost set. Let stand and cool. Top with Whip Cream when serving.
Saute onion in butter, then add rest of ingredients. Pour in 1 1/2-quart casserole dish. Top with buttered Ritz cracker crumbs. Bake 25 to 30 minutes at 350°.
Fill a 30-cup percolator with the juices and water. Place everything else in the percolator basket. Turn on percolator; allow the juices to go through the cycle. Serve hot. Yields 24 cups.
Drain beans, reserving liquid. For each bundle, wrap 1/2 slice of bacon around approximately 10 green beans. Mix juice from green beans with remaining ingredients and pour over bundles. Cook 25 to 30 minutes at 350°.
Peel cucumbers and onions. Chop fairly fine in food processor. Put vegetables in a large bowl and throw in the salt. Let sit for 1 hour. Drain very well through sieve. Place in a deep kettle and add the remaining ingredients and bring to a boil. Boil for about 10-15 minutes. Ladle into sterile pint size jars and seal tightly.
Saute onion and green pepper in bacon drippings until tender. Add juice, catsup and chili powder. Simmer for 1/2 hour. Add frankfurters and simmer 1/2 hour more.
Sift flour, soda, baking powder and salt together. Gently blend in Crisco with fingertips until thoroughly mixed. Stir in buttermilk. (Use more if necessary to make a stiff sticky dough.) Place heaping tablespoonfuls of dough onto floured sheet. Sprinkle top with flour. Lightly roll and press into round balls between hands. With rolling pin, roll flat about 1/4-inch thick. Drop in center of dough, one heaping tablespoonful filling, fold over and press ends together with fork. Roll out all dough and fill all pies before starting to fry. Deep fry in hot skillet of 1/2 Crisco and 1/2 Crisco oil until golden brown, turning once.
Thaw hash browns. Spread in an 8 1/2 x 9 1/2-inch pan. Melt butter. Mix butter, mushroom soup and sour cream. Pour over potatoes. Sprinkle grated cheese over top. Bake at 350° until bubbly, about 30 minutes.
Layer a large bowl with bananas, then wafers. Mix vanilla pudding mix according to package instructions. When pudding mixture is thick, add Eagle Brand milk and stir. Fold in Cool Whip. Pour over and through bananas and wafers until well coated. Refrigerate.
Combine flour, soda, salt, cinnamon and sugar. Make a well in center. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. (Light handling is necessary for good texture.) Spoon batter into two well-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 to 1 1/4 hours. Cool in pan for 5 minutes. Remove to wire rack.
Heat oven to 350°. Layer: cream cheese, chili, olives and onion, cheeses. Place in a 9 x 13-inch baking dish. Bake for 15 minutes. Can be reheated in microwave. Serve with nacho chips.
Mix slightly beaten eggs with light cream and salt. Cook onion about 5 minutes in 1 tablespoon butter; add onion, cheese and crumbled bacon to egg mixture. Season with nutmeg, cayenne pepper and dash of ginger. Precook pie shell for about 8 to 10 minutes. Pour mixture into shell. Sprinkle with paprika. Bake 10 minutes at 450°; lower heat to 325° and bake 30 to 45 minutes or until center is firm.
Line 9 x 13-inch glass cake pan or large casserole dish with vanilla wafers. In a large bowl, combine condensed milk, milk and water. Add pudding mixes; beat well. Chill 5 minutes. Fold in whipped topping. Spread part of pudding mixture over vanilla wafers; add additional layers of wafers, bananas and pudding until gone, ending with pudding. Chill thoroughly and refrigerate leftovers.
Sprinkle spinach with a little salt, pepper and sugar. Layer the first 6 ingredients` in bowl in given order. Spread top with mayonnaise. Be sure that the mayonnaise comes to the side of the dish to seal out air. Top with cheese. Do not toss! Refrigerate several hours or overnight. Spoon deeply to serve.
Lightly grease a 10 x 15-inch pan. Line bottom with 1 package of rolls. (Flatten first with rolling pin.) Beat together cheese, sugar, egg yolk, vanilla and lemon juice. Spread cheese mixture over the bottom crust and cover with the 2nd package of rolls. Beat egg white and brush over top. Sprinkle with nuts. Bake at 375° for 20 to 25 minutes. Ice while warm.
Mix all together in one bowl. Drop by teaspoon and press flat with a flat bottom glass, dipped in sugar. Bake at 325° for 12 to 15 minutes on greased cookie sheet.
Heat butter in large saucepan; add frozen peas. Cover and cook slowly until peas are just defrosted. Do not add water. When peas are thawed completely, add lettuce, onion and seasonings. Mix lightly. Cover tightly and steam for 4 minutes, no more! Yields 6 servings.
Stir cocoa, flour and sugar together. Mix eggs and milk with whisk. Add to cocoa mixture and stir while cooking. Cook until thickens to light and fluffy mixture. Pour directly onto vanilla wafers.
Sift flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl. Cut in shortening. Add eggs, bananas, oats and nuts. Beat until blended. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 400° about 15 minutes. Makes about 3 1/2 dozen.
Mix the first 4 ingredients together until smooth. Then sift 4 cups of self-rising flour and gradually add flour to mixture. Flour your wax paper, then flour dough. Roll out, then cut out cookies. Then place on ungreased cookie sheet. Bake at 375° for about 10 minutes. Sprinkle with sugar, if desired.
Make sauce of butter, flour, mustard, milk, salt and pepper, stirring constantly. Add cheese; stir until blended. Pour over uncooked fillets in a baking dish. Bake at 350° for 25 to 30 minutes.
Combine all ingredients. Serve at room temperature with bread or rolls. Keeps several days in refrigerator.
Slice carrots thin. Melt butter and remaining ingredients, cover and cook over medium heat for 10 minutes, stirring frequently. Uncover and cook 5 minutes longer. Serves 4.
Cook chicken until tender. Keep 1 cup broth aside. Tear chicken into small pieces on bottom of casserole dish. Heat milk, soup and butter until butter melts and mixture is well blended. Pour soup mixture over chicken. Add Stove Top stuffing plus 1 cup chicken broth to top of casserole. You do not need to prepare stuffing before adding to chicken. Bake 50 minutes in a 350° oven.
Bake chicken until done. (To shorten this step, I use frozen diced chicken from Schwann or Sam's.) Cool and tear into small pieces. Lightly coat casserole dish with vegetable oil spray. Put chicken in bottom of casserole. Layer Swiss cheese on top of chicken. Mix soup and water together and pour over cheese.
Mix well. Drop by spoonful on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cream oil and sugar. Add one egg at a time. Add buttermilk and soda. Sift cinnamon and flour. Add gradually, alternating with buttermilk. Add nuts and raisins. Fold in prune pulp. Bake 1 hour and 45 minutes to 2 hours at 300°.
Crumble the muffins into a bowl. Add the peas, Mexicorn, eggs, pepper, onion, mayonnaise and salt and pepper to taste. Toss lightly. Refrigerate and serve cold. Yield: 8 servings.
In a stockpot, combine peas, ham, onion, bouillon, water, salt and pepper. Bring to a boil. Cover and simmer 1 1/2 hours, stirring frequently. Add carrots and celery and simmer 30 more minutes. Stir margarine into soup and heat through. Serve. Makes 8 servings.
Make enough pastry for 9-inch double pie; roll out pastry and cut into twelve 5-inch circles. Set each circle loosely into large 3-inch muffin cups. Chill; toss together Swiss cheese, salmon, onion, celery, parsley, flour and salt. Spoon into shells; combine eggs and cream and pour over cheese mixture in shells. Sprinkle each with Parmesan cheese. Bake in 375° oven for 30 to 35 minutes or until set.
In a long greased baking dish, place 1/2 of the dressing. Put cut up chicken on top of dressing. Mix soup and chicken broth saved from cooking chicken. Pour 1/2 of soup mixture over chicken. Place remainder of dressing on chicken; pour remainder of soup on top. Bake 30 to 35 minutes at 350°.
Wash, skin and cut up fryer. Mix last 6 ingredients together in large bowl. Heat enough oil in heavy, deep roasting pan so chicken will not be crowded while frying. Dip chicken pieces in buttermilk. Immediately roll in dry mixture and drop in very hot oil. Drain on paper towels.
Beat shortening and sugar. Add eggs, one at a time. Add dry ingredients alternately with milk. Stir blueberries in by hand. Grease top of muffin pan. Use cupcake pans. Put all the batter in 12 cups. Sprinkle with cinnamon sugar. Bake at 375° for 30 minutes.
Brown Crisco and flour lightly. Add remaining ingredients, stirring constantly. Bring to a boil and season with salt and pepper. If gravy is too thick, add more broth and bring to a boil. Serve over chicken and dressing.
Combine meat, bread crumbs, onion, Parmesan cheese, eggs and seasonings. Mix lightly. Press into pan and bake 30 minutes. Pour off drippings.
Melt butter in a large saucepan over medium heat. Stir in next three ingredients. Cook until smooth and bubbly. Stir in milk and boil for 1 minute, stirring constantly. Stir in cheese and heat until melted. Remove from heat and set aside. Beat egg yolks on high with electric mixer for 3 minutes. Stir into cheese mixture. Set aside. Beat egg whites and cream of tartar with electric mixer on high until stiff. Fold egg whites into cheese mixture. Carefully pour into a well greased 1 quart souffl dish. Bake at 350 degrees for one hour. Serve immediately.
Combine hot water and jello. Add bananas, pineapple and marshmallows. Let set until solid.
Put meat in crock-pot and add the other ingredients on top. Cook on low for 13 hours. Add 8 ounces of sour cream and serve over rice or noodles.
Preheat oven to 325°. Cream the margarine and both sugars until light and fluffy. Add oil and egg. Mix well. Add oats, flour, corn flakes, nuts and coconut, if desired. Mix well with salt, soda and vanilla. Form into small balls. Place on ungreased cookie sheet. Bake 10 minutes at 325°.
Stir cheese well to a spreading consistency. Add eggs, pimentos, salt, pepper, sugar and enough mayonnaise to make a nice spreading mixture.
In large bowl, mix flour, salt and soda. In a second bowl, combine bananas and sugar; stir well. Add egg and butter; stir to blend. Pour liquid ingredients into dry ingredients. Mix until just moistened. Pour batter into greased 8 x 4-inch loaf pan. Bake at 325° for 55 to 60 minutes. Let cool in pan for 10 minutes, then turn onto rack.
Grease a 9 x 13-inch cake pan. Dump in pan, the peaches, syrup and all. Sprinkle cake mix over peaches. Sprinkle 1 tablespoon cinnamon over cake mix. Drizzle melted butter over all. Sprinkle 1 tablespoon cinnamon and sugar over top. Bake for 45 minutes at 350°. Top with Cool Whip.
Melt margarine and combine all ingredients. Pour in unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake for 15 more minutes.
Make jello. When almost set, beat evaporated milk and sugar until very stiff. Beat jello; add to evaporated milk. Sprinkle cracker crumbs on a 9 x 13-inch pan. Pour jello mixture in pan. Sprinkle cracker crumbs on top. Refrigerate.
Mix in order given. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Wash lentils and boil in a saucepan with 4 cups of water for 15 minutes. Drain and set aside. Place butter in a saucepan, add onions and saute about 3 minutes. Add rice, carrot, beef, lentils, tomatoes, tomato paste and broth. Cook over medium heat, stirring occasionally, until all ingredients are cooked, about 20 to 30 minutes. Add salt and pepper and continue cooking for 3 minutes more. Serves 8 to 10 persons.