HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring margarine and water to a boil. Add the flour and the eggs, one at a time, mixing thoroughly. Spread in jelly roll pan; bake for 30 minutes at 350°. Crust will bubble; poke with toothpick.
Bring first 4 ingredients to a boil for 1 minute. Add peanut butter and vanilla. Stir well. Add oatmeal. Stir into chocolate mixture. Place by spoonfuls on waxed paper to cool.
Combine all ingredients in a large bowl. Pour into lightly greased crock-pot. Cover and cook on high, 35 to 40 minutes. After cooking, casserole may be held on low setting for up to 30 minutes before serving. Serves 4 to 6.
Combine all ingredients (except coconut) in a blender. Blend at low speed for 3 minutes. Pour into a greased 9-inch pie plate. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. May be served either warm or cold.
Drain half the liquid from beans. Place beans and remaining liquid in a saucepan. Season generously with garlic salt, cook on medium heat about 20 minutes and drain. Combine butter, mustard and Worcestershire sauce; add to beans. Marinate 6 to 12 hours. Warm before serving.
Rub salt and pepper or tenderizer on roast, put in baking bag and place onion on meat. Wrap in foil. Bake at 250° for 2 1/2 hours. Turn roast over being careful not to loose juice. Bake at 450° until done.
Place beans in large saucepan. Add 8 cups of the boiling water, the chunks of slab bacon and 1 cup chopped onion. Heat to boiling over medium heat. Reduce heat and simmer 3 hours or until beans are tender.
If needed, remove sausage from casings. Lightly brown sausage; drain and set aside. While sausage is cooking, peel and cube potatoes. Put sausage, potatoes and onions in water. Let cook for about 20 minutes or until potatoes start to get tender. Add salt and pepper and simmer for 20 minutes. Wash kale, discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add butter and half and half. Simmer gently for 5 minutes.
Brush fish fillets with olive oil. Sprinkle with salt and pepper. Broil, turning once. Transfer to warm plates when fillets are almost	done in their centers.	The fish will finish cooking while standing.
Cook Posoli in water to cover until kernels pop. Add red chile and pork. Bring to boil in covered kettle. Simmer until meat is cooked and corn is tender, at least 3 hours, on low. Add more water if needed. Add onion and seasonings. Cook for 1 more hour.
Mix all together. If batter is not thin enough, add more buttermilk. Cook at 400° for 20 to 30 minutes.
Line Dutch oven with foil. Mix ingredients in a bowl, then put in an oven and cook about 1 hour. Serves 8 Scouts.
Preheat oven to 450°. In a large plastic bag, combine all ingredients. Close bag and shake until potatoes are evenly coated. Layer potatoes in shallow baking pan. Bake 40 minutes or until potatoes are golden brown; stir occasionally. Makes about 8 servings.
Brown ground beef in skillet and drain. Cube both cheeses and melt in crock-pot. Add hamburger and picante sauce. Mix thoroughly, then serve with tortilla chips.
Prepare pie mix as directed on can. Pour pumpkin mixture into a 9 x 13-inch pan. Sprinkle cake mix (dry) on top of pumpkin mixture. Drizzle melted butter on top. Sprinkle nuts on top of butter. Bake at 350° for 1 hour until done.
Melt butter in saucepan. Add brown sugar. Boil over low heat 2 minutes, stirring constantly. Add milk. Continue stirring until mixture comes to a boil. Remove from heat. Cool. Add confectioners sugar, beating well after each addition, until spreading consistency. Spread on cakes, cookies, etc.
Mix pretzels, sugar and butter. Place in a 9 x 13-inch pan. Bake at 350° for 10 minutes; set aside to cool. Cream cream cheese, add sugar and mix well. Fold in Cool Whip and spread over pretzels. Cool.
Bring crushed pineapple with juice to a boil. Add Jell-O; mix well. Add buttermilk; chill for about 45 minutes. Add nuts and Cool Whip; mix well. Turn into pan and chill.
Cream butter and sugar. Beat in eggs one at a time and continue beating until smooth and fluffy. Crush vanilla wafers fine. Add to creamed mixture alternately with milk. Fold in coconut and pecans. Turn into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Cook meat, onions and peppers. Drain. Combine cheese, flour, eggs, milk, salt, pepper and meat. Pour into shell. Bake at 375° for 35 to 40 minutes.
Combine first 4 ingredients; toss lightly. Layer on the bottom of an 8-inch baking dish. Heat oven to 375°. Combine oats, nuts and brown sugar. Add margarine; mix well until crumbly. Sprinkle over apples. Bake about 30 minutes or until apples are tender and topping is browned. Serve warm or chilled.
Cream butter, sugars, eggs, salt and soda. Add vanilla, then flour and oatmeal. Drop by teaspoon 2 inches apart on greased sheets. Bake at 350° for 10 to 12 minutes. Makes a lot.
Boil ground beef and chopped onion in 1 1/2 cups water for 10 minutes; drain. Add tomato paste, rice, Worcestershire sauce and grated cheese. Mix well. Will stuff 6 peppers. Bake at 350° until brown.
Combine butter and sugar in a medium mixing bowl; beat in eggs and vanilla. Gradually add flour, mixing well. Stir in pecans. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 20 minutes. Cool; cut into bars. Yields 2 1/2 dozen bars.
Flatten rolls to fit a cookie sheet. Build up sides like a pie crust. Bake 5 minutes.
Combine chicken, onion, mushrooms, soups, chilies and broth. Grease a large baking dish. Alternate layers of flour tortillas, chicken mixture and cheese, ending with grated cheese on top. Bake at 350° for 45 minutes.
Peel, core and quarter apples. Bring other ingredients to boil. Add apples; cook gently until apples are tender. Hot fruit cans very well. Pack into hot jars and process in boiling water bath as you do applesauce, 15 to 20 minutes. (Oil of cinnamon can be purchased at the drugstore.)
Combine first 6 ingredients in a large bowl. Combine mayonnaise, lemon juice, Worcestershire sauce and hot sauce. Add to chicken mixture. Stir and mix well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Combine breadcrumbs and margarine. Sprinkle evenly over chicken mixture. Bake at 350° for 20 to 25 minutes. Serves 4.
Place chicken in a 3-quart baking dish. Combine Veg-All homestyle mixed vegetables, tomatoes, onion, green pepper, lemon juice, basil and oregano in a bowl. Pour over the chicken. Bake, uncovered, at 350° for 40 to 45 minutes. Sprinkle with parsley.
Prepare dinner as directed on box. Brown meat. Drain. Mix in barbecue sauce and onion. Heat. Layer half of the dinner in a 1 1/2-quart baking dish. Spoon on beef mixture. Top with rest of the dinner. Cover and bake at 350° for 25 to 30 minutes.
Add sugars, cream and Karo; cook until forms soft ball in cold water. Remove from heat. Add marshmallows, vanilla and butter. Mix well. Add pecans. Beat until creamy. Drop by spoonfuls onto waxed paper. Store in tight container.
Preheat oven to 350°. Shake flour in a large size 14 x 20-inch Reynolds oven cooking bag. Place in a 13 x 9 x 2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder in bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon beans, corn and peppers around pork chops. Close bag with nylon tie. Cut 6 1/2-inch slits on top. Bake until chops are tender for 1 1/2 hours. Let set 5 minutes before serving.
Brown sausage and set aside. Reserve 1/2 teaspoon drippings in a large saucepan and add celery, onion, garlic, thyme and rosemary. Cook and stir 5 minutes or until vegetables are tender. Add cooked sausage and remaining ingredients except green onions. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until thoroughly heated. Top each serving with sliced green onions. Makes 8 (1 cup) servings.
Cook chicken with seasonings until done. Use just enough water to cover chicken. Water can be added as needed.
Cream shortening and sugar. Beat eggs and milk together and add to shortening mixture. Add dry ingredients and beat until well blended. Gently fold in berries and bake in a greased pan until golden.
Cook onions in butter until soft and slightly browned. Sprinkle with flour. Stir and cook over low heat 3 to 4 minutes. Pour in beef stock and bring to a boil, stirring constantly. Season with salt and pepper as desired. Simmer about 20 minutes. Add Worcestershire or A.1. sauce. Place thick slices of French bread in ovenproof bowls, pour in soup and top with cheese. Brown under broiler. Serves 4 to 6.
Put butter or margarine, marshmallow cream, chocolate chips and vanilla into a large bowl; allow to come to room temperature. In a large pan combine sugar and milk. Bring to a boil stirring constantly and boil for 10 minutes. Add to the first mixture and blend well. Pour into a greased pan and refrigerate. Makes about three pounds.
Mix 4 cups sugar with 6 cups water and heat until dissolved. Add to juices. Blend bananas with about 1/2 cup of juice. Then add blended bananas to juice. Freeze mixture. When ready to use, pour ginger ale over frozen mixture.
Cream the margarine and sugar. Add dry ingredients. Combine applesauce and soda. Add to mixture. Stir in the milk. Add nuts and raisins. Use a 7 x 11-inch baking pan and bake at 325° for 30 to 35 minutes.
Cook bacon, drain and crumble. Cook beef in fat, add onion and saute until tender. Combine beef mixture with catsup, salt, brown sugar, mustard and vinegar in a 3 quart baking dish. Partially drain all the beans, add to baking dish, sprinkle with bacon. Bake at 350° for 40 minutes.
Mix ingredients in egg yolks and sprinkle with paprika. Refrigerate until served. Recipe may be doubled.
Heat oven to 350°. Saute onions and garlic until onions are tender. Add milk, yogurt and soup mix. Stir constantly. Add seasonings and cheese; stir until cheese melts. Remove from heat. Oil a casserole dish. Add cauliflower. Pour sauce over all. Top with bread or cracker crumbs. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10 minutes.
Soften Cool Whip and divide evenly into 2 medium bowls. Add 1 box of Jell-O to each bowl. Add 3/4 cup milk to each bowl and blend well. Empty devil's food bowl into graham cracker crust. Smooth white chocolate mix over that. Refrigerate until firm, about 1 to 2 hours. Serves 8. May be it can be frozen. Must do ahead.
Refrigerate the first 3 ingredients for 24 hours in covered bowl. On the second day, drain and add the sugar and white vinegar. Mix thoroughly and refrigerate 24 hours. Put in desired size containers and freeze. Makes 2 quarts of a good sweet pickle. Can be halved if you have only a few cucumbers.
Brown beef, onion, pepper in skillet. Drain off fat. Add seasonings and tomato sauce. Cut potatoes in half length wise. Scoop out and reserve shell. Mash the potato, combine with meat mixture. Put into potato shells and place in baking dish. Sprinkle cheese on top. Bake 15 minutes at 400°. Makes 4 - 8 servings, depending on size of potatoes. May be prepared in your microwave.
Sift dry ingredients; cut in shortening. Add combined milk and egg. Turn out on slightly floured surface. Divide dough in half. Pat out to fit 8-inch round pans. Bake in 450° oven for 15 to 18 minutes. Fill with any fruit.
Make jello, let set until shaky then add drained pineapple (save some juice), bananas & marshmallows. Put in large dish in refrigerator, chill till firm. Take leftover pineapple juice add enough water to make 1 cup combine egg, sugar & cornstarch cook till thick. Set aside till cool, add cool whip - fold together & pour over top of fruit then spread shredded cheese on top. (I use red jello for Christmas.)
Mix all ingredients together and refrigerate for 24 hours. Cover with buttered crumbs. Bake for 1 hour at 350°. Serves 12 to 15.
Beat eggs; add sugar, Karo, margarine and vanilla flavor. Beat all this together, then add crushed nuts. Pour in pie shell. Bake for 30 minutes or until brown at 350°.
Cook rice according to package directions. Mix all ingredients together. Pour into greased 9 x 13-inch baking dish. Bake 35 minutes at 350°. The last 15 minutes, cover with 1 cup grated cheese. Serves 6 to 8. Freezes well.
Mix sugar, cornstarch and egg yolks in heavy saucepan. Stir in water gradually. Cook over low heat, stirring constantly until mixture thickens. Grate the two lemons. Stir in rind and juice. Add butter. Cool and pour into cooked pie shell. Cover with meringue.
Saute onion in butter. Add curry powder and stir in flour. Cook 2 to 3 minutes, then add chopped garlic and green pepper. (Mixture will be very thick.) Add chicken broth and evaporated milk. Simmer slowly until thickened (about 15 to 20 minutes). Season with salt and pepper to taste. Add chicken. Serve over rice. Suggested condiments: chopped eggs, bacon bits and peanuts. Sauce without the chicken added freezes well.
Cook ham and onion in margarine until onion is tender. Stir in mushrooms and soup. Cook 5 minutes. Just before serving, blend in sour cream. Heat, but do not boil. Serve on rice, eggbread or noodles. It looks pretty to put chopped parsley in the rice. Yields 5 servings.
Saute onion in butter using a fry pan. While onions are cooking, use a blender to mix the mustard, Worchester sauce and sugar. To this paste, add the wine along with lots of pepper and a little salt and blend. Back at the stove, add the mushrooms and peppers to the onions and saute on medium heat. Stir often. As mushrooms brown and shrink, add the wine sauce. Be careful not to carmelize while simmering. (Does not reheat well for the same reason). Simmer at least one hour or until you can stand it no longer. Looks horrible, tastes great!
Cook slowly onion in butter until tender; add remaining ingredients. Cover. Simmer 15 minutes.
Add garlic powder, pepper, salt and parsley to taste. Add wine, vinegar and oil. Mix well and chill.
May use fresh ham, chicken or turkey. Cook celery, pepper and onion together for juice. Mix all ingredients together and add juice with cooked vegetables. Bake at 250° for one hour. Recipe may be doubled for larger pan of dressing.
Prepare cake mix according to directions on box. Mix sugar, sour cream and 1 1/2 packages of frozen coconut. Do not cook, just stir well. Pour on cake (still in pan) and sprinkle with remaining 1/2 cup coconut.
Combine first 4 ingredients. Put in casserole. Combine margarine and stuffing mix. Place on top of casserole. Bake at 350° for 30 minutes.
Prepare grill for Direct Method. Assemble each kabob using 4 pieces of meat and 3 to 4 pieces of each vegetable on 4 (12-inch) skewers. Combine honey, mustard, oil and vinegar. Place kabobs on grill rack over medium heat. Brush half of the honey-mustard glaze over kabobs. Grill 4 to 5 minutes. Turn kabobs and brush with remaining glaze. Continue grilling 4 to 5 minutes or until hot. Makes 4 kabobs.
Preheat your oven to 350°. In a large mixing bowl, cream the butter and sugar, then beat in the eggs (one at a time). After that, mix the rest of the ingredients. When the mixture is well mixed, pour it into 2 small loaf pans. Keep it in your oven for 50 to 60 minutes or until it is done.
Add in order as listed to the bread machine. Use white bread setting. Do not worry if the top of this bread sinks. It is okay.
You will need a 15 1/2 x 10 1/2-inch greased cookie sheet.
Place carrots in large saucepan with 1-inch boiling water. Cover and simmer 10 minutes. Add onions. Cover and cook 5 minutes longer or until vegetables are just tender. Drain; return vegetables to saucepan. Add butter, brown sugar, ginger and salt. Stirring frequently, cook over medium-high heat 5 minutes or until vegetables are glazed.
Cook a hen or fryer until tender. Make sure you have at least 3 quarts of broth or more. While this is cooking, make your dough for dumplings.
Combine flour, salt and pepper. Cut steak into serving size pieces; dredge in flour mixture. In a skillet, brown steak in oil. Drain and place in a 2 1/2-quart casserole dish. Top with celery, onion and mushrooms. Combine water, garlic and steak sauce. Pour over vegetables. Cover and bake at 350° for 1 1/2 hours or until meat is tender. Makes 6 servings.
Mix hamburger, onion and bacon in a casserole dish. Mix all together and bake for 1 hour at 350°.
Bring a large pot of well salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.
Saute onions in butter. Add barley and put in a casserole dish. Add mushrooms, almonds, soup mix and chicken broth. Bake, covered, at 350° for 45 minutes to 1 hour or until all liquid is absorbed.
Mix dry ingredients in a bowl. Make a well in the center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly until dry ingredients are blended. Gently stir in blueberries. Fill greased muffin pan 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Mix the graham cracker crumbs and 1/2 stick margarine and press into a 13 x 9-inch pan. Mix eggs, 2 sticks margarine and sugar; beat hard for 15 minutes. Spread mixture over crumbs. Slice bananas over mixture. Spread pineapple over bananas. Cover with Cool Whip. Put nuts and cherries on top.
Slice cucumbers (washed and pared) thinly into a bowl. Sprinkle with salt. Mix and set aside for 1 hour. Squeeze cucumber slices, a few at a time (discarding liquid) and put into a bowl. Pour vinegar mixture (vinegar, water and sugar and seasonings) over cucumbers and toss lightly. Chill salad in refrigerator 1 to 2 hours.
Combine cake mix and next 3 ingredients in a large mixing bowl; beat at medium speed with electric mixer 1 to 2 minutes. Press 1/2 of cake mix mixture into bottom of an ungreased 13 x 9-inch baking pan. Bake at 350° for 10 minutes. Remove from oven; sprinkle with chocolate chips and drizzle with condensed milk. Sprinkle with remaining cake mix mixture. Bake at 350° for 30 minutes. Cool and cut into bars. Yield: 24 bars.
Make pudding with the milk. Mix in Cool Whip. Layer graham crackers with the pudding mixture. Top with chocolate frosting. Makes a 9 x 13-inch pan.
Sift flour and sugar in large bowl. Combine Crisco, margarine, water and cocoa in saucepan. Bring to rapid boil. Pour over flour; mix and beat well. Mix in milk, eggs, vanilla, soda and cinnamon. Pour into a lightly greased 13 x 9 x 2-inch pan and bake at 400° for 20 minutes.
Trim excessive fat from chops, render in frying pan. Turn heat to medium-high and brown chops on both sides. Season with salt and pepper and place in baking dish. (Use a deep baking dish.) To the baked beans, add chili sauce, brown sugar and Worcestershire sauce. Pour over chops and place green pepper rings over top. Bake 1 hour, uncovered, at 350°. Use a 3-quart casserole dish.
Sift together flour, baking powder and salt. Beat egg. Add milk, corn and shortening. Add to flour mixture and mix well. Cook on greased hot griddle.
Drain pineapple, reserving 2 tablespoons juice. Add 1 tablespoon catsup to reserved juice, mixing well. Set aside. Combine drained pineapple, remaining 2 tablespoons of catsup and next 6 ingredients. Shape into an 8 x 5-inch loaf on rack in broiler pan. Bake at 350° for 45 minutes; remove from oven and brush with reserve pineapple juice mixture. Bake an additional 15 minutes or until done.
Brown chops; pour off fat. Add remaining ingredients. Cover; simmer 45 to 50 minutes or until tender.
Beat eggs in a bowl. Slowly add flour and sugar alternately with milk and water. Then beat with a whisk or electric mixer until smooth. Beat in melted butter. Chill batter at least 1 hour. Cook in a crepe pan. Makes 20 to 25 cups.
Put all in large casserole and cover. Bake 5 hours at 250° or longer.
Cook broccoli and drain. Melt 1/2 stick butter with Velveeta cheese in broccoli. Stir to mix. Crush 1/4 pound or 1 sleeve Ritz crackers and add 1/2 stick melted butter. Place in a buttered casserole and sprinkle with crackers. Bake at 375° for 30 minutes or until cheese bubbles through crackers and turns brown.
Melt margarine. In separate pan, mix sugar, flour and cocoa. Pour into margarine. Mix well. Add eggs one at a time and stir after each one. Add milk and vanilla. Stir. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Sprinkle chicken on both sides with celery salt, garlic salt, salt, pepper, Accent, flour and paprika to season, then place in roasting pan and dot with butter. Bake 20 minutes at 450°. Turn chicken and pour 1 cup boiling water around chicken. Reduce heat to 350°. Baste often for another 45 to 60 minutes.
Wash and cut shark in thumb size pieces. Shrimp are left whole and fish to your size. Soak in beer mixture. Mix together cornmeal and flour. Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it). No extra salt is needed. Roll fish in dry mixture and deep fry. Don't overfry for this will make them dry.
Sift flour with baking powder and set aside. Preheat to 325°. Cream soft butter and sugar together. Add one egg at a time beating well after each egg. Add flour and baking powder a little at a time. When all flour mixture is added, beat well. Add 7-Up and lemon extract a little at a time until it is all added. Beat for 3 to 4 minutes on medium high speed. Bake in a bundt pan greased with Crisco and sprinkled with sugar. Bake for 1 hour, or until cake tester comes out clean.
Beat butter or margarine, peanut butter and sugars; blend in eggs and vanilla. Combine oats, flour, soda and salt. Add to sugar mixture; mix well. Shape into 1 inch balls. Place on ungreased cookie sheet. Flatten with fork dipped in sugar to form crisscross pattern. Bake 10 minutes. Makes 7 dozen.
Cream shortening until soft. Add sugar. Gradually cream with shortening until fluffy. Add well beaten eggs and bananas to mix thoroughly. Sift dry ingredients together and add to the mixture, alternating with buttermilk. Add nuts. Bake in 2 loaf pans in a 350° oven for 65 minutes.
Pull chicken off bones. Place on wide end of croissant and roll up to small end. Bend ends and place in casserole dish.
Process cabbage, onion, carrots and celery in food processor until coarsely shredded. Toss vegetables in salad bowl. Mix sugar, salt, vinegar and oil in small bowl. Pour over vegetables, toss lightly. Chill in refrigerator. Yields 8 to 12 servings.
Combine all ingredients in a pot. Bring to a boil, reduce heat and simmer, uncovered, for one hour or until peas are soft. Remove ham hocks. Put the pea mixture through a sieve or in a blender for a few minutes. Cook over low heat until heated. Makes 6 cups.
Combine all ingredients in a Dutch oven and bring to boil. Cover and reduce heat. Simmer 20 minutes; uncover and simmer an additional 20 minutes. Strain and discard spices. Serve hot. Yields 3 quarts.
Beat eggs lightly. Add butter and sugar. Add vinegar, syrup, coconut, chips and pecans. Put in unbaked pie crust. Bake at 325° for about 40 minutes.
Pour the 2 cups boiling water over lemon jello. Stir until dissolved. Add to hot jello one package of plain gelatin, dissolved in 2 tablespoons water. Drain peaches and pineapple. Measure juice and add enough water to make 4 cups. Add the juice to jello. Cut the peaches and pineapple into pieces. Add to jello. Add pecans. Peel and shred the apples on large side of grater. Add to jello. Congeal. Serves 16.
Mix all ingredients together and let sit overnight. Stir in 2 quarts of water. Serve hot or cold.
Follow macaroni box instructions. Boil cut-up hot dogs. When macaroni is done, drain and add hot dogs and tomatoes. Heat until warm.
Beat margarine, eggs, sugar and molasses together until smooth. Add flour, salt, cinnamon and soda. Stir well. Stir in remaining ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 8 to 10 minutes.