HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, mix margarine, butter and sugar. Boil for 2 minutes. Place crackers on cookie sheet. Pour sugared mixture over crackers. Sprinkle with pecans. Bake at 350° for 12 minutes. Cut into triangles while still warm.
Cut biscuits in 1/4 and roll in sugar mixture and place in greased Bundt pan. Melt the 1 1/2 sticks butter, sugar, cinnamon and vanilla; pour over biscuits. Bake at 350°. Let bake for 1 hour.
Put turkey and ham into a large mixing bowl. In heavy saucepan or skillet, melt butter and cook onion and parsley until onion is limp. Turn off heat and stir in croutons or bread crumbs, tossing to mix. Pour in chicken broth and add the whole mixture to the turkey and ham. Sprinkle in seasonings, cream and eggs; mix lightly, but well.
Mix the buttermilk and 1/2 teaspoon baking soda together and set aside. Mix the butter, sugar, eggs and sour cream together and set aside. Mix the flour, 2 1/4 teaspoons baking powder, salt, nutmeg and raisins together and set aside. Fold flour mixture into butter mixture. Add buttermilk and whiskey. Bake at 300° in a greased and floured tube pan for 2 1/2 to 3 hours.
Cook fatty portions of chicken to make broth or use canned broth. Cook onions and celery in butter until tender. Crumble cornbread in a large mixing bowl. Add stuffing mix. Add all liquids and mix well. Bake at 350° until golden brown.
Combine ingredients in a 6-quart Dutch oven in this order of layers: beef, onions, carrots, tapioca, bread crumbs, mushrooms, salt and pepper, tomatoes, basil and garlic, bay leaf and wine. Cook, covered, in a 300° oven for 4 hours. Do not stir or disturb in any way. Great served over rice or noodles.
Heat 1/4 cup olive oil over low heat in saucepan. Add garlic. Cook until it softens, not browned. Add tomatoes, nutmeg, salt, pepper, sugar and cook uncovered over medium heat about 10 minutes. Add parsley. Remove and keep warm. While sauce is cooking, line a cookie sheet with foil. Spread onions and toss with 1/4 cup of the olive oil. Sprinkle with black pepper. Place about 3 to 4 inches from preheated broiler. Cook until onions are wilted, only slightly browned, about 5 to 6 minutes. Carefully stir around a bit while broiling. Cook pasta in pot of boiling water until barely tender. Drain and rinse. Place equal portions of pasta on plates in center of sauce. Top with broiled onions and sprinkle with chopped parsley. Serves 4.
Wash skinless chicken breast. Lay on square of foil. Layer other ingredients on top of chicken. Salt and pepper and lay on oleo. Sprinkle with water. Fold up foil and seal. Lay in pan. Bake in 350° oven for 1 hour.
Spray a Bundt pan with nonstick spray. Sprinkle pecans in bottom of pan. Mix together the remaining ingredients. Pour batter over pecans. Bake at 350° for 45 to 60 minutes. Test for doneness; toothpick will come out clean when inserted in middle of cake.
Mix and add more flour if needed. Roll thin; cut with small biscuit cutter. Put pecan half in center of each biscuit. Bake on cookie sheet at 400° until lightly browned. Put biscuits on brown paper to absorb grease. When cooled, dust with powdered sugar.
Brown hamburger and onion together. Add tomato sauce, tomato paste, water and beef bouillon cube. Stir. Add spices. Stir and cover. Cook for 1 hour, stirring occasionally. When done pour over cooked noodles.
Beat eggs and add sugar. Warm beans. Stir in oleo and vanilla. Add coconut. Pour into unbaked pie shell. Bake for 10 minutes at 400°, then lower temperature to 350° and bake another 20 minutes until done. (Tastes like pecan pie.)
Saute onion and bulgur in butter until brown. Add remaining ingredients and put in a 9 x 13-inch pan. Bake 1 hour at 350°.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add soda to 1/2 cup buttermilk. Add salt to remaining 1/2 cup buttermilk. Add flour and buttermilk mixtures alternately.
Boil together all ingredients except eggs for 10 minutes. Pour over peeled hard-boiled eggs. Refrigerate for a day or 2 before serving.
Chop all sausage and fry; drain meat. Wipe out excess oil from pan. Return cooked sausage to pan. Top with sliced cheese. Cover; allow cheese to melt on low heat. Stir. Split muffins and place on a cookie sheet. Spread sausage and cheese mixture on top of muffin halves. Place in refrigerator, uncovered, for 2 to 3 hours. After set, put in Ziploc freezer bag. When ready to eat, bake at 350° for 20 minutes.
In 9 x 13-inch pan, put layer of lettuce and add other vegetables in layers on top of lettuce. Mix sour cream, mayonnaise and sugar. Spread over top. Sprinkle with cheese and bacon bits. Put chopped tomatoes on top if you wish. Chill and serve.
Mix ingredients together. Put in greased jelly roll pan. Bake for 20 to 25 minutes at 350°.
Mix together all ingredients except bread. Make night before and refrigerate. Use 2 loaves Italian bread; curve out one for boat and cut up rest of bread into cubes for dipping into dip.
Thaw broccoli in refrigerator overnight. Mix all ingredients. Pour in loaf dish or pan. Bake 45 minutes at 350°.
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatine in cold water. Add to hot pumpkin mixture. Mix thoroughly and cool. When it begins to thicken, fold in mixture of egg whites and 1/2 cup of sugar. Pour in shell and chill.
Cook broccoli. Mix soup, eggs, onion, salt, pepper and mayonnaise. Add to drained broccoli. Pour in baking dish. Put grated cheese on top. Melt butter and mix with stuffing. Cover top of mixture with stuffing. Bake at 350° for 45 minutes.
Wash, slice thinly, then pare turnips. Place them in layers in a baking dish. Dredge them lightly with flour. Sprinkle with salt, freshly ground pepper and sugar. Dot turnips with butter. Nearly cover with milk. Bake the dish in a hot oven at 400° until the turnips are tender (about 1 hour or more). The last 15 minutes, add 1/4 cup shredded Cheddar cheese.
Combine cheese, mustard, salt, oil, lemon juice and pepper in container of electric blender; whirl until smooth. Combine chickpeas and onion in large bowl. Pour dressing over and toss. Refrigerate; may be prepared several days in advance. Just before serving, add parsley; toss. Spoon into lettuce lined salad bowl.
Add 4 cups sugar with 4 cups water. Bring to a boil. Remove from stove. Dissolve Jell-O in mixture. Then add remainder of water and all the rest of the ingredients except ginger ale. Freeze.
Whisk together first 5 ingredients over medium-to-low heat in large saucepan, stirring constantly. Cook until thickened and boil 1 to 2 minutes. Remove from heat. Stir in margarine (butter) and vanilla. Layer in 2 1/2 to 3-quart casserole dish with graham crackers, bananas and pudding. Repeat layer as needed. Cover and chill. May top or serve with 2 cups whipping cream mixed with 3 tablespoons sugar, beating until soft peaks form.
Beat eggs well. Add sugar and enough milk to fill 4 to 5 custard cups. Dust nutmeg on top. Place in pan of hot water in a medium oven for 40 minutes or until a knife comes out clean. Makes 4 to 6 cups, depending on size of eggs.
Mix meat, bread crumbs, eggs and milk. Shape into loaf. In separate bowl, mix brown sugar, vinegar, mustard and water; baste ham loaf several times while cooking. Bake at 375° for 1 1/2 hours.
Stir over medium heat until it passes the ball test. Drop small amount of chocolate sauce in cup of cold water. If it forms a ball, it's ready. Pour over already popped, salted and buttered popcorn.
Preheat oven to 375°. In casserole dish, combine macaroni, cheese, eggs, salt and pepper. Add enough milk to cover or 3/4 full in dish. Bake 30 minutes.
Bake in cakes an inch thick and spread with icing, having grated coconut stirred in, pile one on the other, allowing a little time for drying off. In making the icing, reserve some plain for the outside of cake; finish off by sprinkling on the prepared coconut.
Combine eggs and sugar. Beat well. Add remaining ingredients. Pour in gallon freezer container. Freeze as directed.
Cook bacon until crisp. Remove bacon from grease. In bacon grease, saute peppers and onions. Add beans to mixture, then add the remaining ingredients. Crumble the bacon and add to the ingredients. Simmer uncovered for 1 hour.
Grease baking dish with butter. Layer it with broccoli, cheese and Ritz crackers. Mix butter and crumbs. Put on top of casserole. Pour 1/2 cup sweet milk over the top. Bake at 350° until done.
Saute onion and garlic in oil; add carrots, potatoes, water and kidney beans. Add tomatoes and juice; add kale and let simmer for about 45 minutes, until carrots and potatoes are soft. Add vinegar, liquid smoke and hot pepper sauce. May substitute spinach for kale.
Salt and pepper tenderized steak; dip in flour. Brown in oil in frying pan until browned on both sides, then remove from pan and lay in oblong baking pan. Then take your sliced onion, bell pepper and stewed tomatoes and put on top of browned meat; season again with salt and pepper. To the remaining oil in frying pan, mix at least 2 to 3 teaspoons of flour with oil until brown. Pour flour drippings over meat, onion, pepper and tomatoes in pan. Add about 2 cups of water to pan. Cover with foil and bake at 300° for 1 1/2 hours. Serve with white rice.
Combine everything except the pork roast in a saucepan and cook 30 minutes over medium-low heat. Pour over roast and marinate 12 hours or overnight. Roast pork. Cook reserved marinade 30 minutes, until thick. Slice meat and pour sauce over.
Brown ground meat, bell pepper and onion and drain. Add tomatoes, salt and pepper. Turn into casserole dish and top with Cornbread Mixture.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Layer cottage cheese and Parmesan cheese in plate. Mix the beef, herbs, tomato paste and 1/2 cup Mozzarella; spoon on top. Beat the milk, baking mix, eggs, salt and pepper for 15 seconds on high. Pour into plate. Bake until knife inserted comes out clean, 30 to 35 minutes. Sprinkle with remaining Mozzarella.
Combine mayonnaise, chutney, curry powder, lime juice, salt and pepper. Pour over chicken and mix in almonds. Chill before serving.
Melt butter in a 9 x 13-inch pan. Sprinkle graham cracker crumbs to make crust. Sprinkle butterscotch chips, chocolate chips and coconut on crust. Pour Eagle Brand milk over whole mixture, covering well. On top, add walnuts and press down. Bake at 350° for 20 to 25 minutes. Mixture will get golden brown around edges.
Cook lasagna according to package directions. Drain. Brown beef in large skillet in oil with onions and garlic. Add tomato paste, tomato sauce, 1/2 teaspoon salt, oregano, bay leaf, basil, parsley, 1/8 teaspoon pepper and 1 1/2 cups water. Simmer for 1 hour. Combine cottage cheese, egg and remaining salt and pepper. Grate Mozzarella cheese. Arrange layers of noodles, cottage cheese mixture, beef mixture and cheese in a 13 x 9-inch pan, ending with Mozzarella cheese on top. Bake at 350° for 30 minutes. Remove from oven. Let stand for 15 minutes before serving. Serves 8.
Grease and flour 2 (9-inch) or 1 (13 x 9-inch) pan and set aside. Sift all dry ingredients together and add eggs, milk, oil and vanilla. Mix for two minutes with electric mixer. Stir in boiling water by hand. Mix will be thin.
Blend together first three ingredients with pastry blender. Pat into large Pyrex dish, 13 x 9 x 2-inches. Bake at 350° for 25 minutes. Cool. Mix together 1 cup Cool Whip, cream cheese, sugar and vanilla. Spread on cooled crust. Mix vanilla pudding and 1 1/2 cups milk. Spread on top of cream mixture. Mix chocolate pudding and 1 1/2 cups milk. Spread on top of vanilla pudding. Spread remainder of Cool Whip on top of mixture. Sprinkle with toasted pecans and one small Hershey bar, curled. Place in refrigerator.
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Saute chicken 4 to 5 minutes per side until lightly browned. Place in 9 x 13 dish. Brush each with teriyaki sauce, then spoon on Ranch dressing. Sprinkle with cheese, onion and bacon bits. Bake for about 20 minutes or until chicken is cooked through and juices run clear.
Chop onion and slice squash into a crock-pot. Add tomatoes, chicken broth, corn, rice and water. Cook 1 or 2 hours in crock-pot. Serve with avocado cubes, shredded cheese, and tortilla chips crumbled on top.
Arrange potato slices in a baking dish. Sprinkle generously with brown sugar and dot with bits of butter and orange peel. Pour over the orange juice and scatter 2 tablespoons of brown sugar and a little bit of paprika over the top. Cover and bake 30 minutes, then remove cover and continue baking until brown and nicely caramelized.
In 2-quart microwave bowl, combine broccoli, onion and water. Cook, covered, on High for 5 to 6 minutes or until veggies are tender. Stir twice, breaking broccoli. Stir in soup, milk, cheese and pepper. Cook, uncovered, on High for 7 to 9 minutes, until well heated, stirring twice. Top each serving with chopped peanuts. Serves 4.
Mix well and serve with fresh vegetables such as cucumber and square slices, carrot and celery sticks, tomato wedges and cauliflower and broccoli florets. Serves 8.
Beat margarine until creamy; add preserves and lemon juice, beating until light and fluffy. Stir in coconut and oats. Shape mixture into balls. Press center of each with thumb and fill with preserves. Refrigerate. Makes 3 dozen cookies.
Heat oven to 400 degrees. Grease 18 muffin cups, 2 1/2 X 1 1/4 inches. Beat sour cream, baking mix, milk, eggs and worcestershire sauce until smooth, 15 seconds in blender on high speed or 1 minute with hand blender. Spoon about 2 Tbsp. into each muffin cup. Mix remaining ingredients; sprinkle 1 Tbsp. over batter in each cup. Bake until knife inserted in center comes out clean, 12 - 15 minutes. Loosen sides of tart from pan; remove from pan. Refrigerate any remaining appetizers.
In a pie pan, melt butter in the oven. While melting butter mix the rest of the ingredients together. Pour mixture into melted butter. Bake in a 425° oven for 15 to 20 minutes, until done.
Place raisins in 2 cups water and bring to a boil. Add Equal, butter and salt. Mix cornstarch with small amount of water and stir until dissolved. Pour into raisin mixture and cook until thick. Pour into unbaked pie shell. Top with second pie shell and secure edges of pie. Bake at 350° until done.
Brown sausage and onion in skillet. Combine with entire ingredients and pour in buttered 9 x 13-inch dish. Cover and refrigerate overnight. Bake at 350° for 50 minutes to 1 hour.
Dissolve yeast in 1/2 cup warm water. Measure flour, salt and sugar into gallon jar (will bubble to four times its volume). Stir in yeast and cold water. Cover with cheesecloth. Let stand in warm place (80° to 90° is ideal), stirring down daily, 3 or 4 days. It should have pleasantly sour odor. Starter is ready. Use at once or store tightly covered in refrigerator in quart jar.
Combine all ingredients and form into a loaf. Bake at 350° for about 1 hour.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top with remaining ingredients; press down firmly.
Saute celery and onions in butter. Mix all ingredients together and shape into balls with an ice cream scoop. Put balls into	a buttered casserole and may pour more butter over top of	each ball. Bake at 375° for 30 to 35 minutes. Using real butter makes them so delicious!!
Heat oil in skillet and brown lamb, turning often. Remove cubes and place in slow cooker. Saute onion in skillet, stirring until onion is translucent, but not brown. Add all other ingredients to slow cooker. Cover pot. Set on low. Cook 6 to 8 hours or until lamb and barley are tender. Serves 8 to 10.
Layer as listed. Spread mayonnaise mixture over top. On top, put shredded cheese (I use Cheddar). Cover with Saran Wrap and refrigerate overnight.
Place bacon and potatoes in a nonstick skillet. Cook over medium heat 12 minutes or until potatoes are fork-tender. Stir in onion and chili powder. Pour eggs over mixture. Cook until mixture is set. Cut into wedges.
Mix sugar and water and bring to a boil, stirring until sugar is dissolved. Add chopped figs and cook slowly, stirring gently every 10 to 15 minutes. Cook until 2 drops syrup comes off spoon at one time, approximately 1 hour but may take longer. Seal and boil in boiling water bath for 10 minutes. Remove and cool. Test for seal and store in cool place. (This recipe may be doubled or tripled.)
Lightly grease an 8 x 8-inch baking dish. Drain artichoke hearts (in water) and cut into small pieces. Lay in bottom of dish. Drain marinated artichoke hearts and chop into small pieces. Place on top of plain artichokes. Spread chopped chilies across artichokes. Lightly coat with mayonnaise. Cover with shredded Cheddar cheese. Bake at 350° for 15 to 20 minutes or until it bubbles.
Mix sugar and apples in a large mixing bowl. Set aside for a few minutes. Mix dry ingredients with apples. Add eggs, oil and vanilla. Mix thoroughly. Pour in a greased 9 x 13-inch pan. Bake 50 minutes in 300° oven. Top with frosting or Cool Whip.
Bake cake in 9 x 13-inch greased pan for 15 minutes. Let cool. Blend milk, cream cheese and pudding. Pour on cooled cake. Sprinkle crushed pineapple over pudding. Then spread Cool Whip. Refrigerate a few hours before serving.
Soften margarine and cheese. Add flour and mix well. Make small balls, size of marbles. Press these into small muffin tins.
Cook wild rice with the juice of the beans and enough water to make up 3 1/2 cups. After rice has cooked 20 to 30 minutes, add onions and celery. When vegetables are almost done, stir in green beans, mushroom soup (and meat and water chestnuts). Bring to boil again and serve. Serves 4.
Mix sugar and Karo together. Bring to boil (until sugar has melted); stir continually. Remove from heat; add peanut butter until dissolved, then add Rice Krispies. Pour into greased Pyrex; cut in squares (cut while still warm).
Using an electric mixer, beat margarine and shortening. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together. Add alternately with buttermilk. Stir using mixer. Add coconut, vanilla and pecans. Fold in beaten egg whites. Pour into three greased and floured pans. Bake at 350° for 45 minutes.
Leave cream cheese and Cool Whip out for 2 hours. Into a small rectangular baking dish, mix with 1/4 pound melted butter and graham cracker crumb mixture to make crust. Blend together 1 cup powdered sugar and 1 large package of cream cheese. Spread over crust. Slice 3 or 4 bananas over cream cheese filling. Spread pineapple over bananas. Top with Cool Whip; sprinkle walnuts and place strawberries on top and cool in refrigerator overnight.
Heat oven to 400°. Mix meat, soup mix, egg, pepper, water and bread crumbs. Press into bottom of 15 x 10 x 1-inch baking pan. Prick meat mixture with fork. Bake 10 to 15 minutes or until desired doneness. Place Velveeta slices over meat. Bake 1 minute or until cheese begins to melt. Cut into 24 squares. Can be used for sandwiches or as meat with vegetable and salad.
Soften Cream Cheese. Mix with all ingredients except crab until smooth and creamy. Stir in crab. Make a day ahead to give spices time to mix well.
Mix together the first 4 ingredients. Put into a 10-inch spring-form pan that has been lined with aluminum foil. Press down. Chill for about 15 to 30 minutes.
Mix rice, water, mushroom soup and celery soup in large casserole dish which has been greased. Place cut up chicken on top of soup and rice mixture. Salt and pepper lightly. Top with dry onion soup mix. Cover with foil. Bake at 325° for 2 1/2 hours. Don't peek.
Beat pudding mix and milk until thickens. Pour into crust. Chill. Cover with whipped topping. Sprinkle with chopped peanut butter cups.
Cook and debone chicken. Put in 9 x 13-inch greased casserole. Sprinkle with salt and pepper. Pour soup and milk over chicken. Combine stuffing, water and melted butter over the top. Bake 1 hour at 350°. Can be made day ahead. Do not freeze.
Quarter a Valencia orange; remove seeds. Put it through a blender or processor until very finely chopped (nearly pureed). Don't remove peel; "trust me!" Beat eggs until frothy; add sugar, orange and oil. Add all dry ingredients and mix well. Stir in pineapple and nuts. Pour into muffin tins or 2 large loaf pans. Bake at 325° for 30 minutes or 1 hour for loaf.
Combine cornbread mix with egg and milk. Pour into large greased skillet. Cover with onion slices or pieces. Mix sour cream, corn, salt, and pepper. Pour over onions. Bake at 400° for about 40 to 45 minutes or until golden brown.
Mix together the apples, 1/2 cup brown sugar, cinnamon and flour. Spoon into pie shell. Top with second crust. Cut slits in top crust. Bake at 350° for 50 to 55 minutes.
Melt 4 tablespoons butter in large saucepan. Add onion, salad dressing and tomatoes; simmer and stir until liquid is evaporated. Combine beef, sausage, bread crumbs, milk, eggs, 1/4 cup grated Romano cheese, 1/4 cup chopped parsley, 1 1/2 teaspoons salt and pepper. Mix well; brown in remaining butter in skillet. Add meat to tomato mixture. Add the tomato paste, water, sugar, 1/4 cup parsley, fennel seed, basil, 1/4 cup Romano and remaining salt. Simmer 45 minutes to 1 hour.
Pour boiling water over oats and butter and let stand until butter is melted. Stir in sugars, eggs and sifted dry ingredients. Put into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cook ground beef well. Drain. Mix into cooked beef, onion, lettuce, carrots, potatoes and chopped olives. Add 1 cup of shredded cheese and garlic powder. In separate bowl, blend cumin, oregano, water and 1/2 teaspoon salt. Add can of enchilada sauce. Heat the sauce in pan. Dip tortillas into saucepan, one by one. Add beef to dipped tortillas and start rolling them. Place on tray and garnish with shredded cheese and sliced olives. Bake at 350° for 30 minutes.
Boil first 3 ingredients on medium heat for 5 minutes. Then add chocolate chips and marshmallow cream. Mix well. Reserve 1 cup. Add to first mixture orange flavoring, yellow food coloring and red food coloring. Mix well and pour in buttered dish, then drizzle the reserved cup over top and swirl with knife.
Melt butter; stir in flour and cook 1 minute. Add milk and continue cooking, stirring until thickened. Add cheeses and cook until cheese melts and mixture is smooth. Cook and drain broccoli according to package instructions. Stir cheese mixture into broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake at 350° for 30 minutes. Makes 8 servings. Preparation Time: 1:00.
Fry ground beef; drain and mix in taco seasoning. Cool. Just before serving, toss lettuce, tomatoes, cheese, chilies and beef. Crunch up Doritos and stir in. Pour dressing on to taste.
With milk, mix all ingredients to a pancake batter texture. Dip chicken in batter and deep fry in oil, turning until golden brown.
Place roast, onion soup mix and mushroom soup on foil. Place potatoes and carrots around roast; seal foil tightly. Bake for 3 to 4 hours using rack in roasting pan; season with salt.
Mix tomatoes, chili powder, garlic salt and Worcestershire sauce. Chop green pepper, onion, carrot and jalapeno pepper with juice in blender. Mix all together and refrigerate.
Brown ground beef. Drain. In a slow cooker, combine cooked beef, tomato sauce, beans and tomatoes and cook on high until heated through, about 1 hour. Top with shredded cheese and serve with cornbread.
Prepare cake by directions on cake mix box and bake in a 9 x 13-inch pan. Poke holes in warm cake with wooden spoon handle. Pour 3/4 can Eagle Brand milk over cake. Drizzle hot fudge topping that has been warmed in microwave over cake. Refrigerate. Top with creamy Cool Whip and Skor or Heath bits.
Cook broccoli according to package. Melt margarine and mix well with crackers. Grease casserole dish. Place layer of broccoli, top with cheese, then top with crackers. Repeat again, ending with crackers. Bake about 20 minutes at 350°.
Mix ingredients together. Pat into small cookie pan. Bake at temperature on box for 20 to 25 minutes.