HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250°. Bring to boil the margarine, sugar and corn syrup; reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat and add soda. Pour over popcorn and pour mixture on two greased cookies sheets. Bake for 1 hour, turning corn by stirring every 15 minutes. Place in brown paper bag and break apart when cool.
Combine ingredients in 2-quart casserole. Bake in oven at 350° for 45 minutes. Delicious with pork chops.
Melt 1/2 cup butter or margarine in oblong cake pan. Sift together sugar, flour, baking powder and salt. Mix 3/4 cup milk with dry ingredients. Pour over melted butter in cake pan.
Boil 2 cups of water. Add sugar to boiling water and stir until sugar dissolves; add jello. In another bowl, melt gelatine in 3/4 cup cold water. Pour jello mixture into gelatine mixture and add guava juice. Pour into 8 x 8-inch pan and refrigerate overnight. Cut and serve.
Bake in baking dish at 350° for 30 minutes or until lightly brown on top.
Beat eggs until frothy. Slowly beat in oil. Gradually add flour, sugar, baking soda, salt and cinnamon that have already been mixed together. Mix in carrots and nuts. Pour into 3 greased 8-inch pans. Bake at 350° for 25 to 30 minutes.
Saute chicken breasts. Add Frangelica and brandy. Slowly stir in cream. Add mushrooms and shallots. Simmer slowly for 10 minutes. Rice pilaf makes a nice accompaniment to this dish. Also, stir-fried, julienned, fresh vegetables.
This was made in the bread tray like regular biscuits, but a regular bowl may be used.
Combine rice and water in Pyrex bowl. Cover. Microwave 5 minutes on High. Reduce to medium heat and microwave 13 minutes. Let set for 5 minutes.
Put all ingredients in a small baking dish. Bake in 350° oven for 30 to 35 minutes. Serve.
Heat margarine in large skillet over moderately high heat. Add meat and onion; cook until meat is brown and onion is tender. Remove from heat. Add soup, sour cream and water. Stir and place over moderately low heat for about an hour, or until meat is fork-tender. Serve over cooked, lightly buttered noodles or rice.
Combine all ingredients in blender or food processor. Blend until smooth. Makes 1 quart. Will keep in refrigerator about 4 weeks.
In a large bowl, combine broccoli, bacon, onion & cheese. In a separate bowl, combine all dressing ingredients.
Drain all fruit. Reserve pineapple juice. Mix pudding, pineapple juice and rum flavoring. Mix in fruits and chill. Add bananas at serving time.
Layer first 6 ingredients in serving bowl in order, beginning with lettuce. Spread mayonnaise over top layer; sprinkle with cheese. Do not stir! Cover and refrigerate for 24 hours. Forty-five minutes before serving, remove from refrigerator and garnish with sliced eggs, bacon and tomatoes. Serves 12 to 14.
Mix together thoroughly the shortening, sugar and eggs. Stir in the sour cream and vanilla. Sift together the flour, soda, baking powder and salt. Stir into creamed mixture. Chill dough 1 hour. Drop dough onto ungreased cookie sheets. Bake at 400° about 10 minutes. Makes 5 dozen cookies.
Work together the first four ingredients with hands. Roll into 1/2 inch balls. Let stand in refrigerator overnight. In double boiler, melt chocolate chips and paraffin. Put a toothpick into ball and dip into melted chocolate. Leave top open so it looks like a buckeye.
Mix all ingredients together thoroughly (do not beat). Bake in greased and floured tube pan at 350° for 1 hour and 10 minutes. Let cool in pan.
Combine all ingredients in a large pan. Simmer until done (thick, about 2 1/2 hours). Put on hot dogs with mustard and onions.
Heat oven to 350°. In a 9 x 13-inch baking dish, melt margarine. Mix all other ingredients, except 1/2 cup potato chips. Pour into melted margarine. Put remaining chips on top. Bake 1 hour and 10 minutes.
Place beans in a large saucepan. Add enough water to cover; bring to a boil, reduce heat and cook on medium-low for 2 1/2 hours or until tender. Cook bacon in large skillet until crispy. Place bacon on paper towels, reserving drippings in the skillet to be used later; crumble bacon. Add bacon, corn, sausage and onions to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups water until mixture boils and thickens, stirring frequently. Add to soup; simmer 30 minutes. Season to taste with pepper. Makes 6 (1 1/2 cup) servings.
Sift together dry ingredients. Mix egg and milk together. Add dry ingredients, beat until smooth. Hold finger over bottom of funnel. Pour in some batter. Remove finger and let batter drip in a spiral motion in pan filled with 1-inch of hot oil, 375 degrees. Fry until golden brown, turning once. Remove from pan and drain on a paper towel. Sprinkle with powdered sugar and serve hot.
Mix well. Pour into greased pan and bake at 425° for 30 to 45 minutes or until brown.
Drain the salmon, removing all the skin and bones. Flake the salmon, then combine with the next 6 ingredients. Mix thoroughly; chill several hours.
Combine shortening, sugar, molasses and eggs. Cream until light and fluffy. Combine dry ingredients; add to creamed mixture, blending well. Cover and chill at least 1 hour. Divide dough into 5 parts and pat into 5 well-greased and floured 9-inch cake pans. Bake at 400° for 8 to 10 minutes. Spread Apple Filling on warm layers; stack layers. Makes one 5 layer cake.
Sprinkle onion soup mix in bottom of 13 x 9-inch pan (baking dish). Sprinkle rice over soup mix. Dilute mushroom soup with 1 1/2 cans of water. Pour over rice and soup mix. Stir and place chicken pieces over rice-soup mixture. Cover. Bake in 350° oven for 45 minutes to 1 hour.
In mixer soften yeast in water, let stand 10 minutes. Next, add sugar through dry milk then add eggs and flour. Mix for 10 minutes. Take out of mixer and split into two batches. Take one batch and roll into rectangle as long as table and as wide, (if possible without tearing dough). Then put brown sugar and cinnamon onto dough that has been rubbed with butter or oleo. Next add raisin and nuts and roll as tight as needed. Cut and place cut side down on cookie sheets lined with baking paper. Set aside and let dough rise. Bake at 300° for about 30 minutes.
Wash and bring 3-quart berries. Measure sugar into a dry dish. Measure 6 cups of berries into a large kettle. Add pectin and stir well. Bring to a boil. Add measured sugar and mix well. Continue stirring and bring to a full rolling boil. Boil exactly 4 minutes and pour into prepared jars.
Brown sausage and drain. Pour milk and soup over croutons, then mix with other ingredients. Include half of the cheese in the mix and top the mixture with the other half. Cook at 350° until set in the center. Cool slightly and cut in squares to serve.
Beat cream cheese until smooth. Beat in sugar and vanilla. Blend in Cool Whip. Pour into crust. Chill until set. Top with pie filling. Keep refrigerated until ready to serve.
1. Pretend the ground round is pie dough. Place it in the bottom and sides of large pie plate as if your baking a pie. 2. Pour stewed tomatoes in middle (like pie filling). 3. Bake at 350° for 25-30 minutes. Pull out at 15 minutes. 4. Grate cheese on top.
Combine all ingredients; pour into greased casserole. Bake at 350° for 15 minutes. Increase heat to 375° and bake for 45 minutes, stirring every 15 minutes.
Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon and salt. Pour into unbaked pie shell. Top with pecans. Bake in a 350° oven for 40 minutes or until set. Makes one 9-inch pie.
Mix the ingredients together. Use Pam spray on a cast iron skillet. Preheat oven to 400°. Pour your mixture into skillet and cook in oven for about 1 hour. It will be the best cornbread you have ever eaten. Be sure and bless the food. Enjoy.
Combine rice and milk; cook over low heat until rice is tender (approximately 40 minutes). Combine remaining ingredients and beat well. Spoon egg mixture slowly into rice mixture and return to heat. When it looks as if it will boil, remove and top with cinnamon.
Core and chop apples (do not peel). Combine apples and cider in slow cooking crock-pot. Cover and cook on low for 10 to 12 hours or until apples are mushy. Puree in food processor. Return mixture to crock-pot. Add sugar, cinnamon and cloves. Cover and cook for 1 hour.
Bake and cool chocolate cake. Cut cake into squares and slice squares in half. Prepare chocolate mousse following the package directions. Chop Heath bars into small squares and layer the ingredients in a pan or large bowl in this order: cake, mousse, Heath bars, walnuts and Cool Whip.	Repeat layers until ingredients are used.
In a large pan, brown sausage. Slice into coin size pieces. Remove from pan and drain. Melt margarine and cook mushrooms, green pepper and onions until tender (but do not brown). Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring constantly, over medium heat until it begins to boil. Blend in cheese until melted. Cook ziti; drain. Stir hot ziti, cheese, vegetables and sausage together. Pour into 2-quart buttered dish. Bake at 350°, covered, for 30 minutes. Makes about 6 servings.
Combine pudding mix, cake mix, chips, milk and eggs. Mix by hand until well blended, about 2 minutes. Pour into well-greased and floured 12-cup tube or Bundt pan. Bake at 350° for 50 minutes. Do not overbake. Cool 15 minutes; remove from pan. Sift powdered sugar over cake for decoration.
Mix sour cream, cream cheese, curry, garlic and onion. Fold in crabmeat. Garnish with bread crumbs. Bake until bubbly, 15 to 20 minutes, at 350°. Serve warm with crackers.
Sift flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon. Combine butter, shortening, eggs and egg yolks. Add to dry ingredients. Beat egg whites until peaks form. Put dry ingredients into brownie pan. Top with egg white and the remaining 1/2 cup sugar and 1 teaspoon cinnamon. Add chocolate chips on top and nuts. Bake for 25 minutes at 350°.
Place 1/2 cup Southwestern Seasoning in a large Ziploc heavy-duty plastic bag. Lightly beat egg white in a shallow dish; dip chicken into egg white, turning to coat. Add chicken to bag; seal bag and shake to coat. Place chicken on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 400° for 45 minutes or until done. Yields 4 servings.
Saute onion in oil in small pan or skillet until tender; stir in barbecue sauce, orange, peel and brown sugar. Combine onion mixture and beans in greased 1 1/2-quart casserole; blend well. Bake, covered, in preheated 350° oven for 30 minutes. Stir in orange pieces. Bake, uncovered, 15 minutes longer. Sprinkle bacon "bits" over top, if desired, before serving.
In a large bowl, blend all ingredients. Beat at medium speed for 2 minutes. Pour into greased tube pan. Bake 50 to 60 minutes in a 350° oven. Cool 20 to 25 minutes before inverting on plate. This makes a very moist cake.
Soak biscuit crumbs in water. When soft, pour off excess water. Add eggs, cinnamon, cloves, 1 cup milk and sugar. Mix well. Bake for 1 hour at 350°. Serve with lemon sauce or whipped cream.
Combine cake mix, margarine and eggs. Stir by hand until well combined. Press in ungreased 15 x 10 x 1-inch jelly roll pan or 9 x 13-inch pan. Prepare frosting with boiling water as directed on package. Spread on chocolate base. Keep frosting about 2-inches from pan edge. Sprinkle with nuts and chocolate chips. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Drop in pan with a little grease like pancakes. Brown on both sides.
Dissolve jello in hot water; add sugar, salt, lemon juice and rind. Congeal slightly. Whip Milnot and fold into jello mixture. Cover bottom of glass baking dish with vanilla wafers; fill with jello mixture and cover with wafers. Chill.
Cut 6 tortillas into 1/2 inch strips; set aside. Cut other 6 into triangles and fry in hot oil until crisp; set aside. Saute onions and garlic in oil in a Dutch oven. Add remaining ingredients except cheese and paprika. Bring to a boil. Cover and simmer for 1 hour. Add tortilla strips and cheese; simmer uncovered for 10 minutes. Sprinkle with paprika and serve with reserved tortilla fried chips. Yields 8 cups.
Combine flour, salt and pepper. Put a third of the potatoes into a buttered 1 1/2-quart casserole dish. Sprinkle with half of the flour-salt mixture. Add half the ham. Cover with half the flour mixture. Add half the ham. Cover with second third of potatoes, then remaining ham, then rest of potatoes. Sprinkle on rest of flour mixture. Dot with margarine; pour milk over all. Bake in 375° oven for 1 hour or until potatoes are tender and brown on top. Serves 4.
Mix all ingredients. Pour into 9 x 12-inch pan and chill. Roll into balls, chill again.
Mix all ingredients together in a pot. Bring to a simmer. Wonderful for those winter nights.
In a large skillet, saute pork in oil until no pink remains; drain. Add the beans, soup, tomatoes, chilies, rice, water, salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Sprinkle with cheese; let stand a few minutes before serving. Yield: 6 servings.
Beat eggs well. Beat in sugar; add oil slowly. Add vanilla. Sift flour and dry ingredients; add egg mixture, nuts and zucchini. Bake at 350° for 60 to 70 minutes. Makes two 9 x 5-inch loaves or you may use 4 small pans and bake at 350° for 50 minutes.
Place slice of Swiss cheese on top of ham slice; roll and secure with toothpick. Roll in flour, then in beaten egg; coat with flavored bread crumbs and oregano. Saute in hot oil approximately 5 minutes each side. May be served with mushroom sauce, mashed potatoes and/or green veggie.
Spread crescent rolls in bottom of lightly greased cookie sheet or jelly roll pan to form a crust. Brown sausage and drain fat. Put sausage on crust and layer with hash browns. Sprinkle with salt, pepper and Cheddar cheese. Combine eggs and milk and pour over all. Sprinkle Parmesan cheese on top. Bake at 400° for approximately 20 to 25 minutes.
Mix well; press evenly in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Melt first 3 ingredients in top of double boiler. Add to cereal and peanuts. Spread on large cookie sheet and refrigerate until cold. Cut into squares and cover with Chocolate Icing.
Pour tomato sauce into crock-pot and add all spices. Cook on high for 2 hours. Cook chicken in olive oil on high 5 minutes on both sides. Pour 1/2 cup of tomato sauce in a baking dish. Keep layering with tomato sauce, chicken and cheese. Cook at 350° for 45 minutes.
Combine ground beef, refried beans, oregano and cumin; mix well. Fill uncooked manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picante sauce; pour over manicotti shells. Cover with vented plastic wrap. Microcook in a countertop microwave oven on High for 10 minutes, giving dish a half turn once. Using tongs, turn shells over. Microcook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half turn once. Combine sour cream, green onion and olives. Spoon down center of casserole; top with cheese. Microcook, uncovered, on High 2 to 3 minutes until cheese melts. Makes 4 servings.
Heat 1 inch of water to boiling; add broccoli. Cover and cook until almost tender, about 5 minutes; drain thoroughly. Mix broccoli, cheese, onion and green pepper in greased 10-inch pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake in a 400° oven for 35 to 40 minutes.
Mix first 3 ingredients. Let stand until cool. Cream butter and sugar. Add egg, cooled date mixture, flour and nutmeats. Bake in 8 x 8 x 2-inch pan about 30 minutes at 350°.
Slice cucumbers in large plastic dishpan. Salt lightly. Cover with ice and let stand for 2 hours. Rinse and dry on big towels. Pack cucumbers in jars and pour the mixture of sugar, vinegar and spices boiling over them. Seal.
Peel, devein and butterfly 1 pound large shrimp. Combine 1/2 cup all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large plastic bag. Add shrimp and shake to coat. Sprinkle 1/2 cup sliced almonds in a jelly roll pan.
Mix all ingredients . Pour into an uncooked 9-inch pie crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake until firm.
Mix shortening and sugar, add eggs and salt. Pour boiling water over cocoa. Mix together. Add to egg and sugar mixture. Add vanilla. Add flour and soda alternately with sour milk. Put in greased 9 x 13-inch pan. Bake in 325° oven for 40 minutes.
Combine in a small pan. Stir all of the time while cooking. Boil until thickened, then it is ready to use on cake. Real good on chocolate cake and can be used on other kinds.
Measure all dry ingredients in a small bowl; mix. In a larger bowl, mix cheese, onion, jalapenos, corn, eggs, oil and milk. Add the dry ingredients and mix well. Bake at 450° or until brown and firm.
Cut steak into serving size pieces and season with salt and pepper. Heat shortening or oil in a large cast-iron skillet. Flour both sides and brown in shortening. Add onion to the skillet after turning steaks. Remove steak and onion from the skillet and place in a 9 x 13-inch baking pan. Add remaining flour to shortening and cook over low heat until flour begins to brown. Gradually add water, stirring constantly to make a smooth gravy. Cover pan with foil and bake at 350° for 1 hour. When tender, top with biscuits and brown at 400° until biscuits are golden brown.
Mix cherry pie filling and crushed pineapple (including juice) and "dump" it into a 9 x 13-inch pan sprayed with Pam. Sprinkle cake mix on top. Dot with margarine and sprinkle pecans on top. Lightly press pecans into top. Bake at 350° for 45 minutes.
Combine corn bread mix and onion in bowl. Add mayonnaise, cottage cheese, eggs and broccoli; mix well. Pour into 5 x 7 greased pan. Bake at 350° for 1 hour.
Prepare onion. Saute all ingredients, except carrots. Pour over carrots. Heat all together.
Mix ingredients. Bake at 350° for 30 minutes or until firm. Sprinkle with Cheddar cheese.
Place Little Debbie snack cakes in bottom of 9 x 11-inch pan. Spoon ice cream over cookies. (Wet clean hands for easier spreading.) Spread Cool Whip over ice cream. Sprinkle nuts, chocolate chips or M&M's on top. Freeze until ready to serve.
In 3-quart pan, cook carrots and onions in margarine until onion is soft, but not brown. Blend in flour. Add milk and broth; cook and stir until thickened and bubbly. Stir in tuna, celery seed, Worcestershire and salt. Heat through. Just before serving, add cheese and stir until melted.
Brown beef and onions, drain off fat. Coat with taco seasoning mix. Place in casserole dish. Add rest of ingredients in any order. Bake 40 minutes at 400 degrees or until bubbly.
Dissolve sugar in milk by stirring. Add lemon juice and a little rind and pineapple. Pour into ice cream freezer and freeze. May be frozen in refrigerator, if so, stir several times while freezing.
In small bowl, mix together soy sauce, sherry, sugar, ginger and garlic powder. Stir in meat and let marinate for 10 minutes. Broil 4 inches from heat for 1 to 2 minutes each side or until done as desired. Serve on rice. Makes 4 servings.
Mix all ingredients together and pour into 3 greased and floured pans. Bake at 350° for 30 minutes.
Place cooked and crumbled sausage and both cheeses in microwave-safe dish and microwave until cheeses are melted. Stir in Bisquick.
Cook potato with jacket on. Peel and mash very fine. Add sugar, enough to make a very stiff dough. Roll mixture out and spread with creamy peanut butter. Roll up like a jelly roll. Cool in the refrigerator. Slice to serve.
Cook and bone chicken. Cook stew beef and pork until well done (meat will be stringy; add water as needed). Combine beef, pork and chicken in large open pot. Add sauces, onion and ground beef; stir constantly, simmering very slowly, for about 1 hour. Add extra sauce or water, if needed, to keep hash from sticking.
Puree the undrained peaches and combine with Schnapps, sugar and orange juice. Store in covered container for 24 hours. Do not stir again.
Combine water and corn syrup in heavy saucepan. Add sugar and blend well. Using a candy thermometer, cook over medium-low heat until temperature reaches 100°. Stir constantly! Remove from heat and stir in vanilla. Cool for 5 to 8 minutes. Ice cookies. Stir icing occasionally. You can sprinkle on candy decorations, nonpareils and colored sugars before the icing hardens.
Beat together in pan: milk, syrup and eggs. Boil on medium for 5 minutes. Pour in baked pie crust. Chill. Cover with whipped cream and toasted coconut. (Toast coconut in oven with small amount of margarine.)
Mix the first 8 ingredients until well blended. Mix honey, milk and oil. Pour over dry ingredients; stir well. Spread on baking sheet. Bake at 300° for 30 minutes. Stir often. Cool. Store in sandwich bags.
Brown hamburger and onion. Mix together the spaghetti sauce mix, tomato sauce and water and add to meat. Beat the eggs, then add milk, vegetable oil, flour, salt and Parmesan cheese. Grease a 13 x 9-inch glass dish. Add meat and sauce mixture. Pour batter over meat. Sprinkle on Mozzarella cheese. Bake 30 minutes at 400°. Let cool about 5 minutes.
Deskin and bake chicken at 350° for 30 minutes. Cut meat into small pieces. Cook tomatoes, garlic and water 2 1/2 to 3 hours, until reduced by half. Add chicken, peas and spices and other vegetables. Cook 1/2 hour. Yield: 15 cups, 95 calories per cup. Salt and pepper to taste.
Heat oven to 250°. Slowly melt butter in long shallow pan. Stir in Worcestershire sauce and salt. Add Chex and nuts, mix until all pieces are coated. Heat in oven for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Yields 6 3/4 cups.
Peel and thinly slice cucumbers. Put in bowl and add salt, sugar and vinegar. Soak for 1/2 hour, then add peppers, onions, celery and mustard seed.
Preheat oven to 350°. Combine all ingredients. Place in lightly greased 4 x 8 1/2 x 2 5/8-inch loaf pan or shape in loaf form and place in lightly greased baking dish. Bake for 45 to 60 minutes or until meat is no longer pink in center. Special from "Heart Beat".
Combine cake ingredients. Beat for about 2 minutes. Pour into greased and floured pan. Bake for 40 or 45 minutes, or until done, at 350°.
Mix ingredients and store in a jar. Add two heaping teaspoons to a cup of hot water.
Melt together chocolate, butter and peanut butter. Pour over Crispix. Pour powdered sugar over top and mix together. Bon appetit!
Note: May substitute hot Italian sausage for the sweet turkey, also recipe serves small army instead of six.
Place unopened raspberries in large bowl. Add hot tap water to cover; set aside to thaw. Drain thawed raspberries, reserving 1/4 cup of the syrup (reserve remaining syrup for another use). Peel bananas; cut diagonally into 1/4-inch slices. Arrange on four individual dessert plates in sunburst pattern. Brush or drizzle with 2 teaspoons of the lemon juice.
Mix bread crumbs and Parmesan cheese in a shallow bowl. Dip chops in flour, then in egg, and dredge in bread crumb mixture. Melt butter in large skillet and brown chops. Reduce heat, cover and cook for about 3 minutes. Remove cover and continue cooking until chops are completely cooked. Season with salt and pepper. Serve with lemon and buttered noodles.
Melt margarine in skillet. Cook hamburger until brown. Add all at once the onion soup mix, water, catsup, mustard, vinegar and pork and beans. Bake at 400° for 20 to 30 minutes. Serves 8 to 10.
Bake cake in 2 layers. Put 1 layer in bottom of punch bowl. Break the layer up into pieces. Pour crushed pineapple with juice over the cake. Prepare the vanilla pudding according to package directions. Pour half over cake and pineapple. Place second cake layer, which is broken into pieces also, over the pudding. Put thawed strawberries, with the juice, over the cake. Pour rest of vanilla pudding over the strawberries and cover with Dream Whip or Cool Whip topping. Refrigerate at least 1 hour before serving. Use a really large spoon for serving so you can dig deep into the bowl! Delicious!