HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the Bisquick and brown sugar. Then add the eggs and oil; mix well. Then mix in chopped pecans, coconut and chocolate chips. Bake in 9 x 13-inch greased and floured pan for 30 minutes at 350°. Do not overbake.
Brown and drain hamburger. Put in bottom of casserole dish. Cover with a layer of chopped onion and a layer of sliced raw potatoes. Salt and pepper lightly. Cover with Velveeta cheese slices. Top with mushroom soup. Bake 1 hour and 15 minutes or until potatoes are tender at 350°. Cover casserole with foil before baking.
Butter a quart size casserole dish. Pour can of pie filling into dish. In a separate mixing bowl, combine flour, sugar, oleo and salt. Cut with pastry cutter or fork until mixture is crumbly (small pieces). Add pecans to this mixture. Sprinkle mixture over pie filling. Bake in a 350° oven for 35 minutes or until crispy and brown on top. Serve warm with whipped cream or other topping.
Mix Mayonnaise and slaw dressing. Prepare broccoli, onions, cheese and bacon bits. Coat with mayonnaise/slaw dressing.
Bring to a boil after sugar dissolves; boil for 2 minutes. Add 1 teaspoon of vanilla and beat until ready to spread. Frosts 2 layers or one 9 x 13-inch cake.
Beat first 7 ingredients together. Add pecans and pour into 9-inch unbaked pie shell. Decorate top of pie with pecan halves. Bake about 50 minutes at 350° in center of oven.
Bring to a rapid boil and boil for 3 minutes. Remove from stove and add Minute oats, then add nuts and stir well. Drop by teaspoon on wax paper. Chill and serve.
Mix sugar, syrup, vinegar and water. Cook on high until mixture forms soft ball when dropped in cold water. Remove from heat and add gradually to beaten egg white (beaten stiff). Add marshmallow cream, salt and vanilla. Continue beating until stiff. Pour onto greased surface. Roll or pat out. Spread with peanut butter. Roll as jelly roll. Cut into 3 small rolls and chill in refrigerator. Slice. Instead of greased surface you can dust a pastry cloth well with powdered sugar. Pour divinity out on it. It makes it easier to handle.
Mix dry ingredients in bowl. Soak gelatine in water and dissolve over hot water. Add dissolved gelatine and vinegar to beaten eggs. Add dry ingredients and cook over hot water, stirring until thickened and creamy*. Cool. Fold in Cool Whip. Pour into ring mold and chill several hours or overnight. Unmold and fill center with cole slaw.**
Combine baking mix, cheese, evaporated milk, water, nuts and egg. Mix vigorously for 30 seconds or until blended. Spoon into a buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 or 50 minutes or until toothpick comes out clean. Serve warm or cold.
Cook spaghetti. Mix together chicken, pimento, green pepper and onion. Add spaghetti, soup and broth. Add salt, pepper and 1/2 of grated cheese; mix well. Place mixture in 9 x 13-inch baking dish, top with remaining cheese. Refrigerate 1 hour or overnight. Cover well. Bake at 350°, covered, for 30 minutes, uncover and bake 30 minutes more, until bubbly.
Shred lettuce and place in shallow serving dish (about 4 quart size). Top with onions, celery and water chestnuts. Open peas and break apart. Sprinkle peas over the salad. Then spread mayonnaise evenly over the top. Sprinkle with sugar, Parmesan cheese, seasoned salt and garlic powder. Cover and chill in the refrigerator as long as 24 hours.
Cream butter and sugar together; add eggs, then flour and vanilla. Spread dough in oblong pan.
Drain fruit (use about 2/3 cup juice).	Mix pudding in juice about 3 minutes. Add Tang and fruit. Cover and chill.
Add soda to water and let cool. Cream Crisco and sugar. Add eggs to creamed ingredients and stir. Stir in buttermilk, flour and salt. Add all-bran, raisins, nuts, dates and 40% Bran Flakes, also the water and soda, to the rest. Bake at 375° for 20 minutes. Makes 8 dozen. Keeps 6 weeks in refrigerator.
Put in saucepan the brown sugar, sour cream and corn syrup. Cook to soft ball stage (234°). Add the butter and vanilla. Let stand without stirring until candy cools to 112°. Add the pecans and stir until stiff enough to drop by teaspoonfuls on wax paper. Let stand a few hours before removing from paper. Store in layers with wax paper between. Makes about 2 pounds.
Mix oil, grated zucchini, onion and Cheddar cheese in large bowl. Beat eggs with wire whisk separately, then add to zucchini mixture.
Grease a casserole dish. Saute onion, garlic and mushrooms in margarine. Mix with rice. Add the rest of ingredients and mix well. Pour into casserole dish and bake at 350° for 30 minutes or until bubbly.
In skillet, brown beef and cook onion until tender (use shortening, if necessary). Stir to separate meat; pour off fat. Add remaining ingredients; bring to a boil. Cover. Reduce heat; cook 10 minutes or until rice is done. Stir often. Serve with additional soy. Makes about 6 cups.
Saute okra in fat; add celery and onions. Add seafood. Cook 5 minutes. Add remaining ingredients except parsley. Simmer 1 hour. Add parsley and serve over steamed rice.
Put together in order, shortening, Sweet 'N Low, eggs, bananas, salt, soda, flour, nuts and baking powder. Bake in loaf pan at 350° for 45 to 60 minutes.
Dissolve jello in boiling water. Add rest of ingredients. Put in refrigerator until firm.
Mix turkey, celery, water chestnuts, mayonnaise, chicken broth and soup. Cover with stuffing mix that was tossed with melted margarine. Bake at 350° covered with foil for 25 minutes. Uncover and bake 20 minutes longer.
Grease and flour Bundt pan or angel food cake pan. Heat applesauce in pan and add baking soda while hot. Mix all ingredients together. Bake at 350° for 60 minutes. Use toothpick to test whether cake is done.
Preheat oven to 425°. Coat 12 muffin cups with vegetable spray or line with paper cups. Combine first 4 ingredients. Add next 3; mix only until dry ingredients are moistened. Stir in apple and cinnamon. Fill cups almost full. Bake 15 minutes or until browned. Yields 12 muffins.
Roll chicken and wrap in bacon. Mix soup and sour cream together. Pour over chicken. Bake at 275° uncovered for 3 hours. (This can be made a day ahead.)
Mix together the first two ingredients. Add pineapple and stir. Add Cool Whip and stir until well blended. Pour into a cooled, baked pie shell. Keep refrigerated.
Cream butter and sugar until fluffy, then add eggs. Add milk to coconut to fill a 1-cup measure. Combine flour and baking powder, then add this alternately with the milk to the sugar and butter. Mix well, then pour into 2 layer pans or 9 x 13-inch pan (greased and floured). Bake at 350° for 25 to 30 minutes.
Wash potatoes, leave skins on and slice. Slice onions into half rings. In a 11 x 13 or larger pan greased with bacon grease, layer potatoes. Sprinkle light with seasoning salt, then onions. Repeat until dish is full or you are out of potatoes and onions. Place pats of butter on top. Cover with foil and bake at 350° for 1 hour. Remove foil and cover with cheese. Enjoy.
Mix dry ingredients. Dissolve yeast in cup of warm water. Add buttermilk and yeast. Mix real good before refrigerating overnight. Roll out and cut like biscuits. Fold over and butter tops. Let stand in baking pan for 2 hours before baking until they raise. Bake at 350°.
Let butter soften before starting so it will cream well with the sugar. Roll the lumps out of the brown sugar with rolling pin to avoid lumps in cookies. Add eggs and then the nuts before the flour, that you have mixed with the soda and salt. Add vanilla in with the eggs. Roll in two 1 1/2-inch thick rolls. Chill and slice 1/4-inch thick and then bake at 350° until brown on top. This recipe yields about 100 cookies, so good with a cup of coffee.
Mix together. Put in baking dish and cook at 325° for 30 to 40 minutes.
Heat oven to 350°. Lightly coat a 2-quart baking dish with nonstick cooking spray. Spread the vegetables evenly across the bottom of the dish. Fold the thin end of each chicken breast under the thick end so they will cook evenly. Arrange on top of the vegetables.
Preheat oven to 400°. Saute onion and eggplant in oil until tender, about 5 to 10 minutes. Add tomatoes, parsley and basil. Cook 5 minutes longer. Spoon mixture into pie shell. Mix cream, eggs, cheese and 3/4 teaspoon of salt until blended. Pour over tomato mixture. Bake 25 to 30 minutes or until done.
Layer first 5 ingredients in a casserole dish. Mix last 3 ingredients well and pour over layered casserole. Let stand 1 hour and enjoy.
Mix all ingredients thoroughly and pour into greased pan. Bake for 1 hour at 325°. The top of bread should also be greased before baking.
Slice 1/2 green pepper and 1/4 of an onion into long strips. Place in a small skillet on medium heat with a pat of butter and 2 tablespoons of olive oil or vegetable oil. When vegetables are soft, add salt and pepper to taste. Eat over Italian sausage.
Bring water and butter to boil in saucepan. Stir in flour until smooth. Stir in eggs, 1 at a time, mixing well after each addition. Stir until thick and smooth. Drop by spoonfuls on a greased pizza pan, forming a circle. Bake at 425° for 30 minutes. Do not open door. Shut off oven. Leave in oven for 20 minutes. Cool and slit ring in half. Put filling on bottom half; replace top of ring on pudding. Drizzle with chocolate frosting (melted).
Cook squash with seasoning in small amount of water until squash is well done. Drain well. Layer squash and Cheddar cheese. Top with Mozzarella cheese. Bake at 350° until cheese is melted and slightly brown.
Drain pears and heat just almost to a boil. Pour over jello and set aside. Chop pears. Add cream cheese to jello while hot. Add pears when cool. Refrigerate until almost jelled. Add whipped cream and pour into mold. Chill.
Mix all ingredients together except the yeast (yeast in warm milk goes in last.) Mix nuts with sugar as sweet as you want. Add milk slowly and add 1 teaspoon vanilla. Let dough raise for 1 hour, covered, in warm place. Take off small piece of dough; roll it out and put in filling. Roll up; bake 1/2 hour. Put in 350° oven for 30 to 35 minutes. Beat up 1 egg, drop of water and pinch of sugar. Brush on rolls right before you put back in oven.
Hand mix ingredients and slowly add 4 to 6 cups of flour. Start with 4 to 4 1/2 cups and add enough to make a firm stiff mixture. This is only a guide, about 5 cups may be enough, should be moist but not wet. Bake at 350° for 35 minutes. In 9 x 13-inch pan (lightly greased), hand score top, length and crosswise and sprinkle sugar lightly on top before baking. Slice 1/2-inch butter. Great with breakfast coffee. (This recipe has been in our family for years.)
Brown meat, drain grease, return meat to skillet and add jar of pizza sauce. Heat until it simmers. Mix eggs, cottage cheese, Parmesan cheese, parsley and garlic powder.
In bowl, combine all ingredients for meat loaf. Mix and blend well to a smooth consistency. Place meat in a greased loaf pan. Smooth top. Bake at 350° for about 1 hour or until done. Prepare sauce.
Sift flour and salt. Cut shortening in. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened. This is an easy crust to handle and can be re-rolled, without toughening. Keeps in refrigerator up to 2 weeks. Yields 2 double crust pies.
Combine chicken. Cut celery in large pieces. Add salt and water to cover. Simmer over low heat for 25 to 30 minutes or until tender. Remove chicken from bone. Place in lightly greased baking dish. Drizzle butter over chicken.
Crust: In 9 x 13-inch pan. Combine melted butter and then graham cracker crumbs. Form into bottom of pan.
In a skillet saute onion in margarine until tender. Add the squash, garlic, chiles, salt and pepper. Saute till squash is crisp tender, about 5 minutes. Add corn and stir 2 minutes. Sprinkle with cheese. Cover and let stand until cheese melts.
In skillet, brown meat slowly in a small amount of hot oil. Sprinkle meat with a little salt. Combine vinegar, oil, catsup, soy sauce, Worcestershire, rosemary, garlic powder and mustard; pour over meat. Cover tightly and simmer 2 hours or until tender. Remove meat to heated platter. Skim excess fat from sauce; spoon sauce over meat. Makes 6 to 8 servings.
Place the peanuts on bottom. Then Germans chocolate, white chocolate and chocolate chips in crock pot slow cooker. Cook on low until the chocolate is melted. Stir the mixture well. Drop by tbsp. onto waxed paper. Let stand until cool. Store in an airtight container. Yield: 4 1/2 pounds.
Heat oil in large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green peppers during last 5 minutes of simmering. Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into sections and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.
Place cubed bread in 9 x 13-inch greased pan. Sprinkle with 3/4 of cheese and all of the sausage. Mix eggs, milk and seasonings. Pour over bread, etc. Mix lightly with a fork. Sprinkle remainder of cheese on top. Allow to set overnight in the refrigerator. Next day, bake uncovered, at 350° for 45 to 60 minutes or until done.
Mix first 6 ingredients. Mix margarine and dressing. In a large buttered baking dish, layer the 2 mixes, end with dressing on top. Bake in a 350° oven until bubbly.
Cut beef into small pieces. Cook vegetables and beef together according to vegetable directions. Serve on a bed of rice. Ready in minutes. Serves 2.
Make an ice ring of the ginger ale and seedless grapes. When ready to serve, pour sparkling white grape juice in punch bowl with ice ring.
In small bowl, toss chicken, soy sauce and garlic powder; set aside. In 2-quart casserole, microwave oil on High for 2 minutes. Stir in chicken mixture and microwave 4 minutes or until chicken is done, stirring once. Set aside.
Mix together first 4 ingredients in microwave bowl. Cook 4 minutes on High; stir. Cook 4 more minutes on High. Add vanilla and butter; stir. Cook 1 minute. Add baking soda; stir. Pour in buttered pizza pan or cookie sheet. Cool.
Cook chicken; set aside to cool. Boil eggs and peel. Mix cornbread and chicken broth. Add all other ingredients; mix well. Pour into baking pan and refrigerate overnight. Cook at 400° until done.
Combine first 9 ingredients, stirring well. Spoon mixture into a lightly greased shallow 2-quart casserole. Combine bread crumbs and butter, stirring well. Sprinkle over top of casserole. Cover and refrigerate overnight. Remove from refrigerator and allow to set at room temperature 1 hour. Bake uncovered at 350° for 40 to 45 minutes. Yield: 6 servings.
Roll into 3 sausages; refrigerate overnight. Slice thin and bake at 375° for 10 to 12 minutes.
Beat yolks, then beat whites. Cream butter and sugar. Add the egg yolks and mix well. Add stiffly beaten egg whites alternately with flour. Bake in warm oven. Gradually increase the heat to about 350° for 1 hour.
Mix all ingredients well. Pour into pie crust. Bake on bottom shelf of oven until filling doesn't shake. Finish on middle shelf until knife comes out clean.
Combine cranberries and sugar and let stand overnight. Drain well and add remaining ingredients. Let stand several hours. Good served with nut bread.
Cream shortening or applesauce with sugar and egg. Combine flour, soda (optional cinnamon) and salt together. Alternate milk and flour mixture together with creamed mixture. Add vanilla. Fold in apples and chopped nuts to combined ingredients.
Combine all in saucepan. Boil 1 minute. Use to brush chicken during broiling or grilling. Makes 1 1/2 cups or enough for 2 broilers.
About 20 minutes before serving, slice green onions. Reserve 1 tablespoon green onions for garnish. In a 4-quart saucepan, over medium heat in hot butter, cook remaining green onions until tender.
Brown meat and drain. Add sauce and simmer. Spread one can of rolls on bottom of 9x13 pan. Pinch edges together to cover bottom of pan. Layer meat mixture then cheeses and top with remaining can of rolls. Bake at 375 degrees for 20 minutes or until brown.
Cover the chicken in water and boil until tender. Debone chicken and return the meat to the broth. Add dry onion soup mix, tomatoes, Italian seasoning, salt and pepper. Return to boil, then add macaroni twirls. Cook until macaroni twirls are tender. Serve.
Open Cool Whip. Spoon in peanut butter; mix on high speed until stiff. Spread into crust and chill.
Sift flour, soda, salt and baking powder together. Stir in wheat bran and raisins. Beat egg and sugar together; add molasses, sour milk and melted shortening. Stir into flour mixture. Bake in greased bread pan at 350° for about an hour.
Mix rice, soups and water. Spread over bottom of 13 x 9-inch baking pan. Lay chicken parts on top; sprinkle dry onion soup mix over chicken. Seal tightly with foil. Bake at 350° for 2 1/2 hours. If using glass dish, heat oven to 325°.
Add sugar to well beaten egg. Add dry ingredients, apples, nuts and vanilla all at once. Stir all together. Bake in greased pie tin at 350° for about 45 minutes. Serve hot or cold with ice cream or whipped cream.
Put chopped lettuce in large bowl. Add a layer of all peas. Combine onion, celery and green pepper and let that be your next layer. Spread on mayonnaise and sprinkle with sugar. Add a layer of cheese and put crumbled bacon on top. Cover and let refrigerate for at least 8 hours. Toss just before serving.
Cook squash and onion in salted water until tender. Drain and cool. Add beaten eggs and mix well. Add sugar and cheese. Place in a greased casserole dish. Sprinkle cracker crumbs on top and dot with butter. Sprinkle with black pepper and paprika. Bake at 350° for 20 minutes.
Beat the butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Then put the flour, baking soda, salt, chocolate chips and chopped nuts if wanted.
Use a big salad bowl. Make in order given in layers. Do not mix. Make at least one day ahead. Cover and refrigerate. Stays very crisp. Toss before serving. Serves about 28.
Mix and chill. Then roll into balls and dip in sugar. Flatten with fork. Bake at 350° for 8 to 10 minutes. Do not let brown.
Cook fettucine and keep warm. Heat olive oil and cook garlic until it begins to brown. Stir in olives, parsley, oregano, red pepper and 1/2 cup water over high heat just to boiling; stir occasionally. Stir olive mixture into fettucine in saucepot. Add cheese and toss until well mixed. Serve with tossed salad.
In medium saucepan, cook garlic in olive oil, about 1 minute. Add all ingredients. Cook over low heat until boiling, stirring occasionally. Cover and simmer 15 minutes. Cook pasta; drain. Pour sauce over; garnish with cheese.
Mix in order given. Serve in large glass bowl for pretty effect. Chill several hours.
Mix all together in mixer. Bake in two 9-inch pie shells at 350° for 45 minutes or until done.
Grease	and flour rectangular cake pan. Sprinkle nuts and coconut in bottom.	Mix cake mix as directed on box. Pour on top of	nuts and coconut. Mix margarine and cream cheese together. Add powdered sugar. Pour mixture over cake mix. Bake at 350° for 45 minutes.
Place sliced apples in buttered baking dish. Mix flour, sugar, cinnamon and butter until crumbly. Sprinkle over fruit and bake at 350° for 30 to 45 minutes or until apples are tender. Top with whipped cream or ice cream. You may substitute peaches for apples in this recipe. Serves 6. (Easy and good.)
Grate cheese and melt; crumble in sausage and Bisquick mix. Shape into small balls and bake on ungreased baking sheet for 20 minutes in preheated 350° oven.
In a large kettle, cook ground meat, onion, green pepper and garlic until meat is browned. Drain. Stir in remaining ingredients. Bring to boiling. Reduce heat. Cover and simmer about 20 minutes. Makes 4 to 6 servings.
Melt butter in skillet. Saute onion and celery until tender. Add remaining ingredients and cook about 15 to 20 minutes so flavors blend. Makes 1 1/2 cups of the barbecue sauce.
Peel, core and slice apples. Place in a deep baking dish. Combine cake mix, sugar, cinnamon, butter and nuts in a separate bowl. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 to 40 minutes or until apples are tender at 350°.
Crumble yeast into the lukewarm water. Pour boiling water over sugar, salt and shortening; cool until lukewarm. Then add yeast and beaten eggs; mix well. Add about 4 or 5 cups of flour. Beat thoroughly, then add 2 to 3 cups of flour and knead (with hands) until the flour is worked into the dough. Place in a greased mixing bowl; cover well with heavy wax paper and place in refrigerator. After 2 hours, take out and allow to double in size in warm place. Knead down and let rise again. Make rolls by hand and place on greased cookie sheet. Allow to rise for 1 hour. Bake at 350° until done.
Cream together first 3 ingredients. Add cream cheese and beat until fluffy. Add flour and eggs, alternating, starting and ending with flour. Stir in flavoring.
Cook hamburger and onion flakes in skillet. Drain. Mix together hamburger mixture, corn, 3/4 cup cheese and tomato sauce. Stuff well washed peppers with mixture. Top with remaining cheese. Put in crock-pot. Add 1/3 cup water. Cook on low for 7 to 10 hours and on high for 4 to 7 hours.
Cook rice and celery in chicken broth until rice is tender. Add tomato soup and salt to taste. Heat thoroughly. Makes 6 servings.
Cook vegetables according to directions; drain and set aside to cool. Combine celery, onion, pepper and vegetables to drained, rinsed kidney beans. Mix well. In a saucepan, mix vinegar, mustard, sugar and flour. Cook over medium heat, stirring constantly, until clear and thick. Cool and fold into vegetable mix. Refrigerate for 24 hours before serving.
Beat egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. Sift flour, baking powder and baking soda together and set aside in a small bowl. In a medium bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth. In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the reminder. Spoon into a greased and floured 9 inch pan. Bake in a preheated 350° oven for 25-35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.
Saute first 3 ingredients. Set aside. Brown meat. Add next 5 ingredients. Simmer until tender. Combine mushrooms and onions. Fold in remaining ingredients. Serves 4 to 6.
Combine first 4 ingredients; then cut in margarine until mixture is coarse crumbs. Stir in oats, cheese, bacon and raisins. Add milk and mix just until dry ingredients are moistened. Spread into a greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 35 to 40 minutes. Cool; cut into bars. Can be wrapped individually and frozen. Great snack or lunch box treats.
Layer lettuce, shells, cucumber, tomatoes, tuna, peas and cheese in 3-quart serving bowl. Spread Miracle Whip salad dressing over salad sealing to edge of bowl; cover. Refrigerate several hours or overnight. Toss to serve.
Mix all ingredients and put in a greased 9 x 12-inch pan. Bake at 350° for 45 to 50 minutes.
Flake crabmeat. If using canned crabmeat, drain and remove cartilage, then flake. In 1/4 cup hot butter in medium size skillet, cook onion until tender, about 5 minutes. Remove from heat and add bread crumbs, mixing well. Add crumb mixture to crabmeat along with eggs, salt, mustard, parsley and cream; mix well. Shape mixture into 8 thick patties about 2 1/2-inches in diameter. Coat with flour. Heat remaining butter in large skillet. Add patties and saute until golden on both sides. Serve with lemon wedges. Makes about 4 servings.
Cream together shortening, sugar and eggs. Stir in grated apples. Mix well. Sift together flour, soda, salt, cinnamon, milk and vanilla. Add to creamed mixture. Pour in a greased and floured loaf pan; let set 20 minutes before baking. Bake at 350° for 1 hour. Cool in pan 5 minutes.