HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and put into an 8 x 8-inch pan (well-greased). Bake at 350° for 30 minutes. Cool 10 minutes before cutting into squares.
Combine all ingredients and bring to a boil. Reduce heat and simmer for 1 hour. Serve with sour cream, grated cheese and tortillas.
Cook milk and sugar to soft ball stage, using low heat and boil for about 6 to 8 minutes. Remove from heat and add peanut butter. Beat well and add vanilla and nuts. Pour into large buttered pan. Cut when cool.
Blend cake mix and melted butter and press down in a greased 13 x 9 x 2-inch cake pan. Sprinkle peanut butter chips and butterscotch chips on top. Sprinkle pecans on top of chips. Drizzle Eagle Brand milk on top of everything. Bake at 325° for 30 minutes.
Cream shortening and sugar. Add egg and beat one minute. Add dry ingredients alternately with milk and vanilla. Blend in marshmallows and chocolate bits. Pour in greased pan. Mix brown sugar, butter and nuts together. Sprinkle over batter. Bake at 350° for 45 minutes.
In medium saucepan, combine all ingredients except egg; bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, 5 minutes or until noodles are tender. With fork, gently stir in beaten egg until egg is cooked. Makes about 4 (1-cup) servings.
Combine 1 cup brown sugar and 1 teaspoon cinnamon. Roll dough into balls and roll in sugar mixture. Drop in greased round cake pan. In pan, heat margarine, 1 cup sugar and 1 teaspoon cinnamon. Heat until mixed good, then pour over balls in pan. Bake at 350° for 30 minutes. Cool 10 minutes, then turn upside down.
Melt margarine over medium heat. Add onions; cook until soft. Stir in beef broth and water and bring to a boil. Add peas and potatoes. Cover and cook slowly until tender. Remove from heat and cool for 10 minutes.
Grind all vegetables and mix with sugar and vinegar. Boil 1 hour; drain well. After drained add salad dressing and mustard. Mix well. Put in small jars and share with friends and neighbors. Recipe may be halved or quartered.
Cream butter and sugar. Add eggs and beat until fluffy. Add vanilla, baking powder and flour. Spoon onto cookie sheet and bake at 325° for 10 minutes.
Cream butter; gradually add sugar, beat until light and fluffy. Beat in molasses and egg. Combine flour, salt, spices, orange peel, and baking soda. Gradually add to cream mixture. Gather dough into a ball; wrap in plastic wrap. Chill 2 to 3 hours. Preheat oven to 375°. Use 1/4 dough at a time; keep remainder refrigerated until needed. Sprinkle pastry cloth and rolling pin with granulated sugar. Sprinkle top of dough with sugar also. Roll to 1/8-inch thickness. Cut with floured cookie cutters. Place 1-inch apart on unbuttered cookie sheets. If planning to use as ornaments make small hole near the top of the cookie using tip of wooden pick. Use a silver dragee for eye. Bake 10 to 12 minutes. Remove from cookie sheets and cool completely on wire racks. Decorate with icing, store in airtight containers at room temperature.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds; mix well.
Preheat oven to 250°. Grease and flour tube pan. Combine cherries and pineapple in large bowl. Sprinkle with flour, toss to coat well. Add coconut and pecans, toss and mix. Add sweetened cream, mix well. Spoon into tube pan. Bake at 250° for 1 1/2 hours. Cool in pan and wrap in foil and refrigerate approximately 2 weeks.
Combine water, sugar and cornstarch. Cook over medium heat. stir constantly until clear and thick. Beat egg whites and salt until foamy. Continue heating while gradually pouring cooked meringue into egg whites. Beat 3 minutes or until stiff, peaks form. Do Not Overheat.
In saucepan, saute onion in margarine until clear. Add soups, stock, chilies and seasonings. In 9 x 13-inch pan, put layer of chunked tortillas, 1/2 of sauce and 1/2 of chicken. Repeat layers. Top with grated cheese and bake about 30 minutes in medium oven. Let set about 15 minutes before serving.
Preheat oven to 400°. Thaw pie crust 10 minutes. Prick bottom of pie shell thoroughly with a fork. Bake pie shell for 10 minutes. Remove from oven and reduce temperature to 350°.
Boil water and sugar. Dissolve Jell-O; add. Cool and add juices. Mix well. Freeze in plastic bowl, quart to 1/2-gallon size.
Crush 1 cup strawberries in a small saucepan; add water. Bring to boiling point; simmer for 3 minutes. Strain juice from cooked berries; add enough water to make 1 cup of liquid. Set aside. Combine sugar, salt and cornstarch; slowly add berry juice. Stir until smooth. Bring to boil, stirring constantly. Cook until thick and clear; remove from heat. Cool slightly. Put remaining berries in pie shell; cover with glaze and chill. Serve with Cool Whip.
Brown hamburg, onion and garlic. Add parsley, basil, salt, pepper, tomatoes and paste. Stir; cover and simmer for 1 hour. Meanwhile, cook noodles in salt water and vegetable oil for 20 to 25 minutes. Rinse and cool; separate. Preheat oven to 350°. Repeat layers in this order: noodles, cottage or Ricotta cheese, Mozzarella cheese, meat sauce and Parmesan cheese, ending with meat sauce. Repeat 2 or 3 times. Bake for 40 minutes.
Stir everything together except shrimp. Then mix with shrimp. Place in shallow pan. Bake at 400° for 10 minutes. Then broil for 5 minutes.
Combine ingredients; mix lightly. Wrap securely in heavy-duty foil. Grill over medium coals 50 minutes or until potatoes are tender, turning occasionally.
Fry bacon and drain. Add hamburger, green pepper and onion. Brown. Mix other ingredients and add to meat. Cook in crock-pot for 2 hours.
Layer macaroni and cheddar cheese in 2 qt. baking dish until all ingredients are used. Combine tomatoes and seasonings in bowl; mix well. Pour tomato mixture over macaroni and cheese. Bake covered at 400° for 45 minutes. Add mozzarella cheese. Bake uncovered for 15 minutes longer.
Rinse sauerkraut with warm water, drain well. Saute the apples and onion in butter or pork fat until soft. Add juniper or caraway, sugar and the rinsed kraut. Simmer, covered, 1/2 hour. Add potato, water or wine and salt. Continue cooking until sauerkraut is tender to your taste (about 1 hour longer). Makes 6 servings.
Peel and slice eggplants. Dip eggplants in egg mixture; then coat with bread crumbs. Saute in olive oil. Layer in a casserole dish:
In a large bowl, mix peanut butter, dry milk powder, honey and vanilla. Stir in enough Rice Krispies to make stiff consistency. Roll into balls (can hide nuts, raisins or chocolate chips inside). Roll in wheat germ or toasted coconut. Chill and enjoy!
Cut steak into pieces. Salt and pepper; roll in flour. Brown in small amount of shortening. When brown, add other ingredients. Simmer on low until tender. Great with baked potato.
Preheat oven to 400°. Mix all ingredients well and pour into a 9-inch unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 20 to 25 minutes, until set and brown.
Preheat oven to 350°. Beat eggs and sugar together. Add fruit cocktail and stir in. Add all other ingredients, except nuts, and stir well. Pour into greased 12 x 18 x 1-inch pan. Sprinkle nuts over top. Bake for 25 minutes at 350°. Cool in pan. Cut into bars.
Cook diced up boneless chicken. Add onions and celery. Add chilies. Add cream of mushroom soup and sour cream. Heat.
Sift together flour, baking powder soda and salt. Set aside. In large mixing bowl, beat eggs and sugar. Add flour mixture. Gradually beat in milk and spices. Add persimmon pulp last. Bake at 325° for 1 hour in glass baking dish. Let cool briefly and serve warm, topping with Cool Whip.
Crumble enough chips to cover bottom of 9 x 12-inch ovenproof casserole dish. Saut meat, onion and taco mix until cooked, but not brown. Drain liquid. Spread mixture over chips. Next, spread beans over meat mixture, then 1 cup of cheese over beans. Spread soup over cheese and Ro-Tel tomatoes over soup, spreading evenly. Top off with remaining cheese. Bake at 350° for 25 to 30 minutes until nice and bubbly. Serve with large green salad and steamed corn tortillas. Serve with piquante to be used as desired. Serves 6.
Mix the cake mix, butter and evaporated milk until stiff. Pat half of the mixture into a well-greased and floured pan (9 x 13-inch). Bake 5 minutes at 350°.
Stir-fry meat slices and onions in oil or butter. Add beans sprouts or cucumber chunks. Add pineapple chunks and mandarin orange segments. Set aside, covered. Cook rice according to directions on package. Pour stir-fry over cooked rice. Sprinkle with chopped cashews, small tomato chunks and chopped green chives. Serve with soy sauce. Makes 4 servings.
Soak beans overnight. Cook salt pork in a small skillet over very low heat until it gives up its fat. Strain the fat and put 2 tablespoons in a large soup pot. Set aside the crisp scraps. Heat the fat and add the garlic, onion, carrots and squash. Cook over low heat, adding a little more fat or vegetable oil, if necessary for about 15 minutes. Stir in the tomatoes, and beans and reserved liquid. Partially cover and simmer for about 1 hour until the beans and the vegetables are tender. Add the cabbage and cook 15 minutes. Add the pork scraps and salt and pepper to taste. Reheat.
Cook chicken in salted water. Cut into bite size and arrange in buttered casserole dish. Mix soup and sour cream and pour over chicken. Crush crackers and mix with almonds. Sprinkle over chicken; pour melted margarine evenly over crackers. Bake at 350° for 25 to 30 minutes. Good served over rice or noodles. Real rich tasting.
Put in crock-pot and cook 6 to 8 hours (high). Drain off liquid, then add about 1/2 bottle barbecue sauce and let cook another couple of hours (on high for about 30 minutes, then on low for remainder of cooking time).
Preheat oven to 375 degrees. Mix flour, baking powder, and sugar together. Using a fork, cut in the crisco, add cheese and stir in buttermilk all at one time until blended. Roll out biscuits (or drop by tablespoonsful) on a well-greased baking pan. Bake for 12-15 minutes.
Combine lemonade with one can water. Add apricot and pineapple. Add ice and ginger ale.
Mix all ingredients together in a bowl. Form into patties and fry in oil or bake on a Pam-sprayed cookie sheet until browned.
Combine all ingredients. Mix well. Put into small ovenproof dish and sprinkle with paprika. Bake 20 minutes at 375°.
Henry Says To: Take butter knife and put peanut butter on bread. Spread jelly on the other. Put it together.
Mix all ingredients and pour into unbaked pie shell. Bake 45 minutes at 350°. Serve with ice cream or whipped cream.
Blend together flour, oleo and pecans; bake at 350° until very light brown. Mix together cream cheese, 1 cup Cool Whip and powdered sugar. Spread over crust. Prepare instant lemon pudding with milk. Mix until slightly thickened and spread over cheese mixture. Top with remaining Cool Whip. Chill and serve.
In a saucepan, combine sugars, milk and margarine. Bring mixture to boil and boil for 1 minute.
Boil noodles according to package. Rinse and set aside. In a large bowl, whisk together remaining ingredients. Add cooked macaroni. Chill overnight. Double for a crowd.
Mix all ingredients except cheese together in a large container. Place in a large casserole sprayed with Pam, 1/2 of the mixture. The other 1/2 can be saved for a later date; this freezes well. Dot top of casserole with cheese. Bake 20 to 30 minutes at 350° (until hot and cheese is melted). This can also be baked in the microwave on High with a lid on it.
Cook broccoli as directed and drain well. Combine all other ingredients. Put into greased casserole dish. Cover with Durkee dried onions. Bake at 350° for 25 to 30 minutes.
Peel and slice potatoes. Place them in the middle of 16-inch square of aluminum foil. Dice onion and put over potatoes. Cover with butter. Fold foil over top and sides. Carefully seal all openings and bake at 450° for 45 minutes or until potatoes are golden brown. Top with sprinkling of Parmesan cheese or garnish with parsley if desired. Serves 4.
Brown chicken in butter in large skillet. Puree tomatoes in electric blender; mix in seasonings. Transfer chicken to a shallow baking dish; pour tomato sauce over. Bake at 350° for 15 minutes; place Mozzarella cheese on chicken. Sprinkle with Parmesan cheese. Bake 15 minutes longer.
Mix melted butter, cracker crumbs and coconut in ungreased 9 x 13-inch pan. Press lightly. Cover with layer of chocolate pieces. Sprinkle layer of chopped nuts; drizzle condensed milk evenly over surface. Bake at 350° for 30 minutes. Cool completely before cutting.
Put cut-up pieces of chicken into a 9 x 13-inch pan. Pour salad dressing over chicken; salt and pepper to taste. Bake at 375° for 1 1/2 hours, turning chicken once.
Cook bacon until crisp; drain well. In a large bowl, shred potatoes. Stir in all other ingredients; mix well. Drop by 1/3 cup into hot bacon grease. With a turner, press into 3-inch patties. Fry for 8 to 10 minutes, until brown, turning once.
Preheat oven to 375°. Place artichokes in bottom of 2 1/2-quart baking dish; spread a layer of crabmeat. Add a layer of sauteed mushrooms. Melt butter in a saucepan; add flour, cream, salt, Worcestershire sauce, sherry, paprika, cayenne pepper and pepper. Stir well after each addition to form a smooth sauce. Pour sauce over artichoke-crab layer and spread with cheese on top. Bake 30 minutes. Serves 8.
Soften gelatin in 1/4 cup consomme. Heat remaining consomme; add softened gelatin to dissolve. Cool. In a bowl, beat cream cheese and mayonnaise with a wooden spoon until well blended. Add cooled consomme and all other ingredients. Place in a lightly greased 2-quart ring mold or fish mold. Chill. Serve on lettuce with French dressing. Can be prepared the day before serving.
Bake crescent rolls in a 12 x 17-inch pan. Let cool. Spread with mixture of Ranch dry mix, cream cheese, sour cream, mayonnaise and Tabasco sauce. Top with chopped vegetables (broccoli, cauliflower, tomatoes, fresh mushrooms, green peppers, shredded cheese and bacon bits; whatever you want can be put on it.
Mix all ingredients carefully. Fill cupcakes cups half full. Bake in moderate oven (350°) 20 to 30 minutes. No frosting needed.
Cook chicken in water until tender. Cut up chicken and place in a 3-quart casserole. Reserve stock. Slice eggs on top of chicken. Mix soup and two cups stock and pour over chicken and eggs. Mix flour, milk and margarine together and pour over casserole. Bake at 350° for 45 minutes or until brown. Serves 6.
Cook the first 6 vegetables, each	separately, in boiling salted water until just tender. Rinse in cold running water until chilled. Drain well. It is very important that the vegetables remain crisp. This may be done well in advance of preparing the pasta, refrigerating the	vegetables in plastic bags. Place the	cooked vegetables in a bowl. In a medium-sized skillet, saute mushrooms, scallions and garlic in 2 tablespoons butter for 2 to 3 minutes. Add to the bowl of vegetables, along	with parsley, basil and red pepper flakes. In a large pan or Dutch oven, melt 1/4 cup butter. Add chicken broth, cream, cheese, salt and pepper to taste. Stir with a whisk until smooth, but do not boil. Add vegetables only	to heat through, then cooked pasta. Check seasonings. Serve immediately, dividing among heated plates with sprinklings of toasted pine nuts on top. Pass extra cheese.
Spread bread cubes in an 8-inch round dish. Cover with brown sugar. Measure milk into 1-quart measuring cup. Add butter and microwave until butter melts. Quickly stir in egg mixture; pour over bread cubes. Microwave on High 10 to 12 minutes.
Preheat oven to 350°. Measure corn flakes. Crush to 3/4 cup. Stir in flour, baking powder and salt. Set aside. Measure butter and sugar into large bowl. Beat until light and fluffy. Add eggs and orange peel. Beat well. Stir in juice. Add dry ingredients, mixing only until combined. Stir in nuts and raisins. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake in oven at 350° about 50 minutes, or until toothpick inserted near center comes out clean. Cool about 10 minutes before removing from pan. Cool before slicing.
Preheat oven to 350°. Beat eggs. Add half and half and cream; beat. Add the rest of the ingredients; beat. Pour into a quiche dish or deep pie plate. Bake at 350° for approximately 35 to 45 minutes, or until a knife blade comes out clean. This recipe may be halved or doubled.
Preheat oven to 350°. Generously grease a large cookie sheet. Combine all ingredients and mix well. Drop by teaspoonfuls, 1 inch apart, on prepared cookie sheet, pressing down ends of coconut with the back of a spoon. Bake 15 minutes or until golden brown. Cool 5 minutes before removing from cookie sheet. Makes 1 1/2 dozen.
Brown ground beef and onions, drain grease. Add manwich and rotel; heat thoroughly. Add cheese, stir till melted. Stir in macaroni. You can add a can of pork and beans, or a can of whole kernel corn or both. Serves 6.
Brown meat and onions. Add taco seasoning and water; stir. Then add soup and drained corn; stir well. Pour this on top of Doritos that have been spread in bottom of dish. Top with cheese (more cheese the better). Pour Ro-Tel tomatoes over top of cheese. Bake at 350° until bubbly and cheese has melted.
Mix all of the above ingredients together well. Serve chilled and garnish with grated orange rind and/or cinnamon and nutmeg.
Combine all ingredients in mixing bowl except the soup and milk. Form in 2-inch balls and brown. In a 3-quart saucepan, blend the mushroom soup and milk until creamy on low heat. Add meatballs and simmer in covered pot for 30 minutes.
Bake cake and cool. Poke holes in cake. Combine ice cream topping and Eagle Brand milk. Pour over cake. Frost with Cool Whip. Cover with candy chips and chopped walnuts.
Add salt to room temperature egg whites. Beat until stiff. Beat in sugar gradually. Add lemon juice and vanilla. Fold in prunes and nuts. Pile lightly into baked pie shell. Bake at 325° for 40 minutes or until delicately browned.
Blend all ingredients in blender on high for 10 min. Pour into casserole dish and bake at 375° for 40 min until slightly brown.
Prepare corn. Cut enough kernels from corn to measure 2 cups. Cook and stir in all ingredients in skillet over medium heat until margarine is melted. Cook over low heat until corn is tender, 10 to 15 minutes.
Mix in large bowl the flour, cocoa and sugar (dry ingredients). In small bowl, beat 2 egg yolks. Add milk (both Pet and regular). Beat milk mixture with dry ingredients in large microwave bowl. Add 1 tablespoon white Karo syrup, 3 tablespoons melted butter and 1 teaspoon vanilla. Beat with mixer. Put in microwave for 6 minutes, stirring every 2 minutes. When it thickens, remove and beat 2 more minutes. (Microwaves may vary in time.) Pour in prepared crust.
Combine oil, sugar and eggs. Beat with electric mixer for 2 minutes. Sift 2 cups flour with baking powder, salt and spices. Stir into oil mixture alternately with juice or liquor. Mix the other cup of flour with fruits and nuts. Pour batter over fruit, mixing thoroughly. Turn into 2 large loaf pans or large angel tin greased and lined with wax paper. Place a pan of water on lower oven rack. Bake cake(s) at 275° in preheated oven 2 1/2 to 3 hours. After baking, let stand 15 minutes before removing from pans. Cool thoroughly on racks. Glaze, if desired. When cool, remove paper. Wrap in aluminum foil. Store in cool place to ripen. If desired, cakes can be wrapped in cloth dampened with brandy or wine. An hour or two before slicing, chill cake in the refrigerator.
Dissolve soda in buttermilk; set aside. Mix remaining ingredients together; add buttermilk. Batter will be thin. Drop by tablespoonful onto baking sheet. Bake at 450° for 5 to 6 minutes.
Cream butter or margarine, sugar, eggs and vanilla in a large mixer bowl. Combine flour, cocoa and baking soda; add alternately with chocolate mixture. Stir in peanut butter chips. Spread in 13 x 9-inch pan or 9-inch square pan. Bake at 350° for 40 to 45 minutes or until brownies pull away from pan. Cool in pan; frost, if desired. Cut into squares. Makes 24 brownies.
Cut meat into 1 to 1 1/2-inch pieces. Prepare quick meat broth and set aside. Dice bacon and place into pot. Cook slowly, stirring and turning frequently, until bacon is lightly brown. Remove bacon with slotted spoon from saucepot to small bowl and set aside. Add chopped onion to bacon fat and cook over medium heat until onion is almost tender. Remove onion with slotted spoon to bowl containing bacon and set aside. Add meat to bacon fat and slowly brown on all sides, stirring occasionally. Sprinkle evenly over meat a mixture of paprika, salt, pepper and marjoram. Stir in bacon-onion mixture. Slowly pour in meat broth and wine. Bring to boiling. Reduce heat, cover and simmer 2 to 2 1/2 hours or until meat is tender. Remove meat with slotted spoon to thicken liquid. Mix cornstarch with about 1/2 cup water and add to liquid. Let boil for 5 to 6 minutes. Add meat. Serve over noodles.
Combine all ingredients except Swiss cheese and mix well until smooth. Spread into a 1 1/2-inch deep 11 x 7-inch glass casserole baking dish. Bake at 350° for 35 minutes. Sprinkle Swiss cheese on top, put back into oven and bake for another 10 to 15 minutes.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Press on bottom of 9-inch spring-form pan. Beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes. Refrigerate leftovers. Makes one 9-inch cheesecake.
Mix all together until cheese is melted. Put in an oven dish. Take some crumbled potato chips and put on top of cheese and vegetables. Heat in oven until chips are light brown.
Mix well with hands until crumbly. Store in airtight container until you are ready to make pie. Use 2 heaping cups mix with scant 1/3 cup milk. Mix with fork or pastry blender and roll out.
Mix coffee and brown sugar in a medium saucepan. Bring to a full rolling boil. Continue cooking until mixture begins to thicken and becomes syrupy, 10 to 15 minutes. Remove from heat. Mix in vanilla and brandy (if used). Cool to room temperature. Pour syrup over ice cream in 4 sundae dishes, reserving a little. Dollop or pipe whipping cream over each serving. Drizzle with remaining syrup. Sprinkle with any topping you please. Serve immediately.
Place sausage in 3-quart microwavable casserole; cover with waxed paper. Microwave on High for 3 minutes, stirring halfway through cooking. Drain drippings; set sausage aside. Using same casserole, combine beef broth, tomatoes, green pepper, onion, garlic and seasonings. Cover; microwave on High for 15 to 17 minutes, stirring every 5 minutes. Add reserved sausage and beans. Then microwave on High 4 to 5 minutes, or until vegetables are tender. Add parsley. Serve with grated Parmesan cheese, if desired. Makes 8 servings.
Mix together water and yeast. Let stand 5 minutes. Stir in honey, salt and oil. Add 3 cups of flour; beat until smooth. Add last 3 cups of flour and knead until barely firm. Let stand 10 minutes. Roll out and stretch to cover bottom and 1 1/2 inch sides of a large iron frying pan. Let rise 10 minutes. Cover with favorite toppings. Bake in moderate oven (375°) for 25 minutes. Best when baked in a wood stove.
Preheat oil in skillet. Chop chiles after removing seeds. Saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. To chiles and garlic, add tomatoes, onions, 1 teaspoon of salt, oregano and reserved tomato liquid. Simmer, uncovered, until thick, about 30 minutes. Remove and set aside.
Add boiling water to oatmeal; let stand 10 minutes. Add sugar and margarine until it melts. Add eggs. Sift dry ingredients and add to sugar mixture. Add 1/2 chocolate chips. Pour into pan. Add rest of nuts and chips on top. Bake 30 minutes at 350°.
Boil cauliflower in salted water until tender. Drain. Make white sauce with milk, flour, cheese and butter. Pour over cauliflower.
Beat egg whites until stiff, gradually adding sugar and baking powder. Combine with finely crushed crackers and nuts.