HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in a 9 x 13-inch pan. Mix rest of ingredients; pour over chicken. Bake for 1 hour at 350°. Serves 6 to 8.
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk.
Step 1: Mix cake mix as per directions on box. Bake as usual. Make holes in cake with fork while hot.
Melt butter and add to sugar in mixing bowl. Beat in eggs, one at a time. Add flour, salt and flavoring and mix well. Line a 9 to 11-inch iron skillet with aluminum foil. Leave excess foil on either side. Pour batter into skillet. Sprinkle almonds and granulated sugar on top of batter. Bake 30 to 40 minutes in 350° oven. Remove cake from pan after it has cooled with foil; lift out, holding excess foil. Do not pull foil off until cake has cooled.
Drain clams; reserve liquid. Cook celery and onion in butter until tender. Stir in peas and potatoes, chicken soup, water, milk, clam liquid, thyme, salt and pepper. Cook and stir until mixture bubbles. Reduce heat. Cover and simmer 5 minutes. Stir in clams and heat to boiling. Garnish with paprika.
Bring water to a boil; add whole tomatoes and bring back to boiling. Add onion, rice, bouillon cubes, potatoes, garlic powder and hamburger meat (crumbled). Boil 45 minutes. Add canned goods. Season to taste.
Cook beets until tender. Skin and slice. Combine rest of ingredients. Bring to a boil and boil 10 minutes. Pack beets in sterile jars. Pour boiling syrup to cover. Seal. Makes about 4 quarts or 8 pints.
Beat egg white stiff. Fold in brown sugar.	Stir in pecan halves. Take each pecan half and place on cookie sheet. Bake at 250° for 30 minutes.
Combine first 4 ingredients in bowl. Melt butter in a large skillet. Add bananas; sprinkle in coconut mixture. Add 2 tablespoons rum. Cook until bananas are tender (about 3 minutes). Tilt skillet. Add rest of rum. Heat slightly and ignite. When flames subside, spoon bananas over ice cream.
Let water, butter and salt come to a boil, then add 1 cup flour and stir well into a ball. Let cool, then add 4 eggs one at a time. Beat 5 minutes for each egg. Drop by tablespoonful on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes. Reduce to 325° for 20 minutes longer. When cool, split open and fill with cream filling. Sprinkle with powdered sugar.
Heat chips and milk, stirring until melted. Add vanilla and nuts. Chill 4 hours.
Fry bacon and ham until slightly brown. Add onion and saute about 15 minutes. Add green pepper and saute about 10 minutes. Pour in black-eyed peas with liquid and simmer for 1 hour. Cover for the last 15 minutes. I use my leftover ham from Christmas and always serve this on New Year's Day for good luck!
Blend oil and sugar well. Add eggs, one at a time, beating well. Mix dry ingredients and add to sugar, oil and egg mixture. Add carrots and nuts last. Bake in greased, floured tube cake pan 45 minutes at 350°.
Melt margarine and add sugar, eggs and vanilla. Combine flour, baking powder and salt and add to mixture. Add coconut. Spread into greased (or sprayed with Pam) 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until it just begins to turn golden.
Mix pudding and milk and set aside to thicken. Start with wafers, then strawberries, then pudding and make layers (2 of each). Top with Cool Whip.
Put all in a casserole, cover and bake for 30 minutes at 350°. Stir and cook.
Combine all ingredients and drop by spoonful in hot oil. Brown on both sides and drain on paper towel.
Mix together eggs, shortening, oil, sugars and vanilla. Stir in flour, salt, baking soda, nuts and chocolate chips. Bake at 375° for 8 to 10 minutes.
Preheat oven to 350°. Spray 11 x 15-inch pan with Pam cooking spray. In pan, spread thin layer of coconut. Next spread a thin layer of pecans. Make cake mix batter according to package directions. Pour on top of layers of coconut and pecans. Do not stir. Blend cream cheese, margarine and powdered sugar. Drop blobs all over the top of batter. Do not stir. Bake for 45 minutes or until toothpick inserted between blobs comes out clean.
Melt butter. Mix drained crabmeat with other ingredients. Spread on English muffin; split, top and bottom. Place on cookie sheet for 6 to 8 minutes. Broil. Remove; cut into quarters.
Blend ingredients until smooth, then you add 3/4 cup more oil in a steady stream until it is all mixed in.
Combine all ingredients except shrimp in a saucepan. Simmer 5 minutes. Add cooked shrimp. Simmer just until heated. Serve over cooked rice. Makes about 3 servings.
In a large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate morsels.
Combine all ingredients and whisk until smooth. Serve with tortilla chips or corn chips. Makes about 5 cups.
Combine chicken, celery, cooked rice, Miracle Whip, chopped onion, lemon juice, salt, pepper, water chestnuts, cream of chicken soup, chopped boiled eggs and water. Place in 2-quart casserole or 9 x 13-inch pan. Melt 1/4 cup butter. Add bread crumbs and Cheddar cheese. Toss. Sprinkle over casserole. Bake at 350° for 35 minutes. Remove from oven and sprinkle with almonds that have already been toasted with a little margarine in the oven. Return to oven and bake 5 to 10 minutes longer.
Mix together the first 7 ingredients. Form around Gouda cheese. Mix together catsup and vinegar and pour over meat loaf. Bake for 1 hour in 350° oven. Let rest a few minutes before serving.
Combine first 5 ingredients. Stir in chopped pecans and pour into pastry shell. Bake at 350° for approximately 50 to 55 minutes. Cool on a wire rack. Yields 1 (9-inch) pie.
Combine the first 3 ingredients. Place in a baking dish and crumble crackers on top. Bake for 20 to 25 minutes in a 325° oven.
Spread muffin with 2 teaspoons pizza sauce, 1 1/2 tablespoons cooked ground beef and 1 1/2 tablespoons cheese. Broil until cheese melts. Serve immediately.
Mix dry ingredients. Add remaining ingredients; mix well. Spray muffin pans with vegetable shortening. Fill muffin cups 2/3 full. Bake at 375° for 20 minutes. Batter can be kept in the refrigerator up to 6 weeks and cooked as needed.
Combine dry Ranch mix and oil. Add spices and stir well. Pour over crackers in a bowl; stir to coat all crackers. Place in warm oven for 15 to 20 minutes. Stir around several times during baking time. Store covered.
Thaw hash browns and combine in big bowl with melted margarine. Add salt, pepper, onion and soups to sour cream. Blend thoroughly and pour into buttered 3-quart casserole dish. Melt 1/4 cup butter and pour on cornflakes. Spread over top of other ingredients. Bake at 350° for 45 minutes.
Brown and drain ground beef. Leave it in the skillet. Add rice, drained sauerkraut, onion, salt and pepper. Pour tomato sauce over all ingredients. Cover and simmer 45 minutes.
Melt bark according to package directions. Crush candy with a toffee hammer or rolling pin while it is enclosed in a heavyweight Ziploc bag. Stir crushed candy into melted bark. Spread into a thin layer on waxed paper. Let cool and break into bite-sized pieces.
Light oven at 375°. Sift flour and measure. Add 3/4 cup sugar and sift 4 times. Beat egg whites and salt until foamy. Sprinkle in cream of tartar; beat until stiff enough to hold up in soft peaks. Add remaining 1 1/3 cups sugar in 4 additions; fold in each addition, turning bowl. Use 15 complete strokes. After last addition, use 10 to 24 strokes. Bake 55 minutes at 350°.
Place olive oil in a small bowl. Dip Avocado halves in olive oil. Sprinkle avocados with fajita seasoning and place on a sheet pan. Heat coals or grill to medium heat, 375 degrees. Brush hot grill with olive oil to prevent sticking. Grill chicken breasts according to package directions and thin slice. Grill avocados on cut side for 5 minutes. Turn avocados over and grill for 3 minutes. Place grilled avocados on a small foil lined baking pan and top with sliced chicken, salsa and shredded cheese. Place pan on grill and loosely cover with foil. Heat avocados for 3 more minutes until cheese melts. Serve warm.
Cook rice; saute onions and celery in margarine until onions are clear. Cook broccoli; then drain. Combine all ingredients; put in casserole dish and bake at 350° for 30 minutes.
Cook milk and rice 1 hour in a double boiler. Add salt and most of the sugar and cook 5 more minutes. Add vanilla and stir. Remove from heat and put in baking dish. Sprinkle with remaining sugar and some cinnamon. Put a couple drops of butter on top.
Heat sugar and milk to a rolling boil. Stir constantly and boil 6 minutes. Remove from heat and add rest of ingredients. Stir until butter and chips are melted and blended. Pour in 13 x 9 pan. Refrigerate until firm. Cut into 1-inch squares.
Brown meat in butter or margarine. Add garlic powder and broth. Cover and simmer 30 minutes. Add onions and peppers. Cook 5 more minutes. Blend cornstarch, water and soy sauce. Cook, stirring, until thickened. (May be served over rice.)
Beat eggs until lemon colored. Beat in sugar and oil. Add cocoa, vanilla and zucchini. Sift flour, salt, cinnamon and soda. Add to mixture. Stir in pecans. Mix well. Makes 2 small loaves. Bake 1 hour at 350°. Cool in pans 15 to 20 minutes. Turn out on rack to cool.
In a double boiler, melt a roll of jalapeno cheese with a can of chili with beans. Serve with corn chips.
Combine eggs with corn kernels. Mix all dry ingredients. Add dry ingredients to corn mixture. Stir in melted margarine and milk. Mix thoroughly. Pour into a greased 1 1/2-quart casserole or baking dish. Place casserole in a large pan of hot water. Bake at 325° for 1 hour or until firm.
Cook macaroni and set aside. Brown meat. Add onion, olives and tomatoes. Cook for a few minutes. Add cooked macaroni. Mix well. Add grated cheeses on top. Cook in oven to melt cheese.
Remove chicken from bone after cooking. Stir in cream of chicken soup and sour cream. Place in casserole dish. Top with Ritz crackers. Dot with butter. Bake at 350° for about 35 minutes. Serves 6.
Mix together and bake at 350°. Serve with caramel sauce or Cool Whip.
Pour beans in a bowl and mash in juice. Add all other ingredients. Mix well. Pour into pie crust. Bake 45 minutes to 1 hour at 300°.
Cook sugar, evaporated milk and butter or oleo to soft ball stage (236°). Remove from heat and add chocolate bits, Marshmallow fluff, vanilla and walnut meats. Heat until chocolate bits are melted and well blended. Pour into greased 13 x 9 x 2-inch pan. Cool and cut.
Heat oven to 350°. Melt butter in an 8-inch pan. Sprinkle brown sugar evenly over butter. Arrange pineapple on butter-sugar mixture. Decorate with cherries, if desired. Stir flour, sugar, baking powder and salt in mixture in mixer bowl. Add shortening, milk and flavoring; beat 2 minutes at medium speed or 300 vigorous strokes by hand. Add egg. Beat 2 minutes. Pour batter over fruit. Bake 40 to 50 minutes. Immediately turn upside down on serving plate. Yields 8 servings.
Combine first three ingredients. Combine fruit juice and wine and add enough water to make amount of liquid needed per jello pkg instructions. Combine liquid mixture to fruit and dry jello mixture, mix until jello dissolves, let set up in refrigerator.
Heat oven to 350°. Grease bottom only of loaf pan. Mix sugar and margarine. Stir in bananas and eggs until blended. Stir in remaining ingredients, except cereal. Stir in cereal. Spread in pan.
Preheat oven to 400°. Grease 12 (3 x 1 1/4-inch) muffin cups or line with paper liners.
In a large bowl, beat butter on medium speed for 30 seconds. Add sugar; beat until fluffy. Add water and vanilla; beat well. Stir in flour, half of the chocolate pieces and the pecans. Shape dough into 1 1/2 x 1/2-inch crescents. Place on ungreased cookie sheet. Bake at 325° for 25 minutes. Cool.
Slice loaf in half lengthwise; scoop out some	of the bread from the middle. Combine the next	4 ingredients; spoon into bread. Top with	crab-mayonnaise mixture. Sprinkle paprika and parsley on top for color. Bake at 350° for 20 minutes.
Beat eggs. Beat in 1 cup sugar. Mix fine bread crumbs and baking powder. Stir into egg and sugar mixture. Stir in dates (finely cut and finely sprinkled with sugar to keep from sticking) and walnuts. Spread in well-greased (or Pam sprayed) 9-inch square pan. Bake until set at 350° about 35 minutes. Serve plain, frosted or with ice cream.
Grate cabbage and carrots in a large bowl. Add salt. Stir in mayonnaise until creamy. Add more mayonnaise if needed for taste.
In large bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Add enough flour to form stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down. Divide into 4 pieces. Cover three pieces with plastic wrap. Divide one piece into 12 balls.
Mix first four ingredients and press into a 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Cool in refrigerator. Mix next four ingredients and pour over other mixture and chill. Top with 1 cup blueberry or cherry pie filling. Serve in squares.
Flake tuna and dice eggs; mix. Add mayonnaise, pickle relish and seasonings. May serve chilled or right away.
Mix all ingredients in bowl. Pour in greased and floured baking dish. Bake 30 to 40 minutes or until done at 350°.
Mix dry ingredients; set aside. Melt shortening; let cool. Add 1 tablespoon hot water. Stir in egg and vanilla. Add dry ingredients. Bake at 350° for 20 to 25 minutes.
Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl, if desired. Mix oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in bowl. Add romaine and toss until leaves are coated. Sprinkle with croutons and cheese; toss. Makes 6 servings, 180 calories per serving.
Slice potatoes and onions thin in a 2-quart casserole dish. Pour the soup over layered vegetables. Season and top with a layer of uncooked ground beef. Cover the casserole with foil and cook until vegetables are tender. Bake at 350° for 1 hour and 15 minutes.
Toss ingredients together. Bake in a greased baking dish for 1 hour at 350°.
In a skillet, cook bacon until crisp. Drain. Drain clams, reserving liquid. Add water to liquid to equal 1 3/4 cups. Cover clams and chill.
Place ribs in glass baking dish and cover with onion slices. Cover with wax paper and microwave at 40% power for 25 minutes. Turn ribs and rearrange. Combine remaining ingredients and brush over ribs. Microwave 20 minutes at 40% power. Let stand 10 minutes before serving
Beat egg whites until stiff. Set aside. Cream butter and shortening together. Add sugar. Beat well. Add egg yolks. Beat well. Combine flour and soda together; sift 3 times. Add flour mixture and buttermilk alternately to batter. Add vanilla, coconut and chopped nuts. Fold in egg whites, then pour into three 9-inch pans, greased and floured. Bake at 350° for 25 minutes.
Put pork chops in baking dish, then put 1 cup rice. Then pour 2 cups water and also the onion soup mix. Bake at 350° for 1 hour or until done.
Strain spinach. Mix in rest of ingredients. Roll into balls. Bake at 350° for 10 to 15 minutes.
Mix apples, cinnamon and cloves and put in an 8 x 8-inch pan. In a separate bowl, mix quick oats, brown sugar, melted butter, flour and nuts. Crumble the mixture on top of the apples. Bake at 375° for 30 minutes.
Boil chicken and reserve broth. In a soup pot, brown sausage in oil. Add onions. Cook until wilted. Dice chicken and add to sausage mixture. Add roux, broth, salt, pepper and as much water as desired. Simmer on low heat for 2 hours. If desired, add whole eggs to gumbo. They will boil and absorb the flavor. You can peel and eat them alone or diced up in your gumbo.
Mix together all ingredients, then press mixture into the bottom of a 9 x 13-inch pan.
Combine 1/4 cup soup with remaining ingredients (except water). Mix and shape into 6 patties and place in shallow baking dish. Bake at 350° for 30 minutes. Drain off fat. Combine remaining soup with water and pour over patties. Bake 10 to 15 minutes more until hot. Great served with noodles. Serves 6.
Grease insides of 6 wide-mouth canning jars (1 pint size), but not the rims. Place on baking sheet. Cream the sugar and shortening. Beat in eggs and water. Add fruit. Sift flour, cinnamon, baking powder, soda and salt together. Add to batter. If desired, add raisins and/or nuts. Put 1 cup of batter into each jar (no more). Bake 45 minutes at 325°. Remove from oven; wipe rims. Cover with hot, flat canning lids and screw tightly.
Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stir until well coated. Press mixture into buttered 13 x 9 x 2-inch pan. Set aside.
Soften cream cheese. Make jello; omit 1 cup of water. Soft set jello. Mix cream cheese, celery, carrots and nuts. Mix well. Stir into Cool Whip, then fold into soft set jello. Chill until firm.
Empty pudding mix into 1-quart glass measure. Add 1/2 cup milk and stir until all mix is moistened and blended. Add 1 1/2 cups more milk and blend well. Microwave at High 6 to 8 minutes, stirring thoroughly every 3 minutes. Pour into 4 or 5 serving dishes or prepared pie crust. Cover top of pudding with wax paper or plastic wrap to prevent "skin" from forming on top. Chill and serve. Makes 4 to 5 servings.
Mix tomato sauce, sugar, vinegar and mustard in a small bowl until blended. Place the remaining ingredients and 1 cup of the sauce mixture in a large bowl. Blend thoroughly.
Stir stuffing mix, 1/2 cup hot water and 1/4 cup margarine (cut in small pieces) just until moistened. Place chicken in 12 x 8-inch baking dish. Mix soup and milk; pour over chicken. Top with stuffing. Bake at 375° for 35 minutes or until chicken is cooked through.
Mix the first 5 ingredients. Add the peaches, margarine and egg. Fold in nuts or raisins. Pour in loaf pan (greased and floured). Let stand for 20 minutes. Bake at 350° for 45 to 55 minutes. Cool in pan for 15 minutes. Remove and cool on wire rack. Freezes well and tastes best when sliced the day after baking.
Mix pudding according to package directions. Crush cookies and set aside. Melt margarine in large bowl and add sugar. Mix with cookies.
Cream the butter and sugar. Add eggs. Sift flour with baking powder, spices and salt. Add to creamed mixture, then add raisins and potatoes. Bake at 350° until toothpick comes out clean when tested, about 35 minutes. Use loaf pans.
Mix corn bread according to directions. Add with cheese, chilies and pimentos. Bake according to package directions. Let cool. In large bowl, crumble corn bread. Add remaining ingredients. Use enough mayonnaise for moisture. Serve cold!
Blend pudding mix with 1 cup skim milk. Put 1/3 of pudding into graham cracker crust. Slice bananas over top of pudding. Add balance of pudding mix, then top with Cool Whip. Chill before serving.
In a pan, cook onion in margarine. Blend in soup, water and 1/2 cup of cheese. Cook to melt cheese. Add chicken, etc., and put in a 1/2-quart casserole. Top with cheese and breading meal. Bake for 30 minutes at 350°.
Stir together in slow cooker the night before and set at 300° or low heat. It's ready in the morning to go for potluck. Or you can bake in the oven at 450° for 1 1/2 hours for the same day.
Saute celery and onion until tender in hot oil. Combine soup and milk and stir into celery/onion mixture. Stir in cheese, broccoli and rice until cheese is melted. Pour into 10 x 6-inch baking dish and sprinkle with paprika. Bake in preheated 350° oven for 30 minutes or until heated throughout.
In the bottom of a 9 x 3-inch spring-form pan, place 10 to 12 cookies in one layer. Crumble 3 to 5 cookies to fill in the spaces, using a total of 15 cookies.
Mix all ingredients in a saucepan and heat until melted. Cool to room temperature. Serve with ham cubes, sausage balls, pork bits on toothpicks or punch holes in cream cheese and pour sauce over cheese and serve with Triscuits. This can be stored indefinitely in refrigerator.
Beat eggs until frothy. Add sugar and beat well. Gradually stir about 1 cup milk into yolk mixture. Add to remaining milk, stirring constantly. Pour into top of a double boiler. Bring water to a boil. Reduce heat, stir constantly, until it reaches the thickness you want. Stir in vanilla. Serve warm or cold.
Sift together the flour, soda, baking powder and salt. In separate bowl, mix the sour cream, sugar and eggs; add to dry ingredients alternately with 1/4 cup milk. Add nutmeg and/or vanilla. Bake at 350° for 30 to 35 minutes.
Brown onion in margarine and put in casserole dish. Add soup and Cheez Whiz and mix until smooth. Cook rice according to package directions. Then add remaining ingredients. Cook the broccoli just slightly before adding to the casserole. Put seasoned bread crumbs on top and bake at 350° for 30 minutes. Sprinkle Cheddar cheese on top for the last 5 or 10 minutes.
Spread 1 cup Cool Whip in bottom of pie crust; freeze for 10 minutes. Carefully spoon jam over Cool Whip. Gradually add milk to peanut butter in bowl, blending until smooth. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Fold in remaining Cool Whip. Spoon over jam in pie crust. Freeze until firm, about 4 hours. Garnish with additional Cool Whip and chopped nuts before serving, if desired.
Mix together chicken, eggs, mushrooms, celery, almonds and onion. Stir soup into mayonnaise; toss with chicken mixture. Turn into 2-quart casserole. Sprinkle with noodles. Bake 30 minutes or until mixture is bubbling at 350°. Serves 6.
Microwave vegetables to thaw and warm. Spread in greased Pyrex dish. Slice cheese and cover top of vegetables. Mix crushed crackers in enough butter to coat well. Sprinkle over mixture. Bake at 350° for 1 hour.
Sift or blend together flour and sugar. Add shortening and 1 cup of milk. Mix to blend. Beat 2 minutes at medium speed. Add remaining milk, eggs and vanilla. Beat 2 minutes more. Cook at 375°.
Spread raw rice, sprinkled with salt, in 9 x 12 x 14-inch baking dish. Place browned pork chops over rice. On each pork chop, place slice of onion, slice of tomato and ring of bell pepper. Pour 2 cans of consomme over this. Seal well with tinfoil. Bake at 375° for 1 hour.
Melt butter in large skillet. Slice potatoes thin; add potatoes to butter. Add chopped bell pepper, onion and Season-All salt. Simmer for 15 minutes over low heat.
Open the cake mix and follow the package directions for the cake. Pour into a greased cookie sheet (the kind with sides) or a jelly roll pan. Bake for 20 minutes at 350°. Allow to cool.
Cream the powdered sugar, granulated sugar and margarine. Add oil, eggs and	vanilla; mix together.	Add rest of ingredients and mix. Make small balls; place on cookie sheet. Press with bottom of a glass dipped in sugar. Bake at 350° for 10 to 15 minutes.
Place potatoes, garlic and salt in small saucepan. Add water to cover and bring to boil. Cover pan loosely and cook for 8 to 10 minutes or until tender. Drain, reserving potatoes and garlic. Remove garlic and crush with flat side of knife. Combine garlic with butter and green onion. Add to potatoes, tossing lightly to coat.
Pour apples in bottom of a 9 x 12-inch pan. Sprinkle sugar over apples. Sprinkle some apple spice or cinnamon to taste. Evenly sprinkle cake mix over apple mixture. Slice the margarine on top of cake mix. Bake at 350° until done.
Mix all ingredients together. Store in an air-tight container. To make a mug of hot chocolate, add 1/2 cup of mix to hot water and stir.
Preheat oven to 325°. Remove wing tips and cut each wing into two pieces. Place in a shallow baking dish. Mix the remaining ingredients together and pour over the wings. Bake for 1 1/2 hours. Baste every 30 minutes.
Combine water, milk, Starter and flour. Blend together and take out new Starter. Let stand at room temperature overnight. Next morning, add eggs, sugar, salt, soda and oil. Mix well. Cook on griddle at moderate heat (375°).