HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine all ingredients and mix thoroughly. Pour over crust. Bake at 400° for 20 to 30 minutes until center is firm.
Cream butter and sugar, then add eggs, one at a time. Gently fold in sour cream and vanilla. Fold in sifted dry ingredients. Place half of the mixture in a greased and floured Bundt cake pan. Mix cinnamon, 6 teaspoons sugar and chopped nuts together. Top mixture in pan with half of the brown sugar mixture. Place the remainder of the batter and top with the rest of the brown sugar mixture. Bake at 350° for 55 to 60 minutes.
Stand the peeled and cored pears upright in a saucepan that will hold them snugly. Add the coffee and enough water (about 2 cups) to cover the pears completely, then add the sugar. Bring the coffee mixture to a boil; cover, reduce heat to low and boil gently until pears are tender, 30 minutes. Remove the pears from the liquid and arrange them in a serving bowl. Boil the liquid until it is reduced to 1 cup; stir in the lemon rind and pour the mixture over the pears. Cool. Add the Kahlua to the cooled dish and serve with cookies.
Preheat oven to 275°. Roll and wrap each chicken with piece of bacon. Cover bottom of 8x12x2 baking dish with chipped beef. Mix soup with sour cream. Arrange chicken breasts on chipped beef. Pour soup mixture over. Dot with butter. Bake 1 hour and 45 minutes uncovered. Serves 8.
Saute onions and add okra. Cook until okra seems well blended (about 10 minutes). Add tomatoes. Can use two 28 ounce cans of tomatoes. Stir in and simmer until okra is done. (A small amount of flour can be added to thicken, if desired.) Serve with hot corn bread.
Season chicken with salt and pepper. Butter baking dish and place slices of dried beef on bottom. Wrap bacon around each piece of chicken. Mix sour cream and soup; pour over chicken. Bake, covered, at 325° for 40 minutes. Uncover and bake at 350° for 20 minutes. Serve with rice.
Stir butter into cocoa and hot water; allow to cool. Sift dry ingredients together and stir into cocoa mixture. Add eggs; beat in sour milk and then vanilla. Add nuts. Spread on a greased 16 x 11-inch jelly roll pan. Bake at 375° for about 20 minutes. When cool, top with an icing of half cocoa and half powdered sugar with 2 tablespoons of softened butter added for richness.
Combine all ingredients in container and stir to combine. Prepare chicken. Put in plastic bag with ingredients.
Combine yeast, sugar, Crisco, eggs, milk and flour. Let stand overnight. Sprinkle powdered sugar on board and roll out a portion of the dough to 1/8-inch thick. Cut into 2-inch squares. Fill with nut filling or fruit filling. Roll up and pinch ends. Bake at 350° for 20 minutes.
Season a 6-inch pottery flowerpot by greasing it thoroughly. Place empty into a 425° oven for 30 minutes. Repeat. (This prevents loaf from sticking and seals the pot. Do not put water in the pot after it has been seasoned.) Dissolve the yeast in water in a large mixer bowl. Blend in ginger and 1 tablespoon sugar. Let stand in a warm place until the mixture is bubbly, about 15 minutes. Stir in the remaining sugar, milk, salt and oil. With the mixer on low speed, beat the flour, one cup at a time, beating very well after each addition. Beat in the last cup of flour with a heavy spoon. Add flour until dough is stiff, yet too sticky to knead. Place in the flowerpot and let stand until dough rises 1 1/2 inches over the top. Bake in a 350° oven for 60 minutes. The top will be very brown. Brush top lightly with butter and let cool 5 to 10 minutes, then loosen crust around the edge.
Melt butter in pot. Dice onion and green pepper. Saute until tender. Add remaining ingredients except meat and cornstarch. Heat sauce for 10 minutes. Make meatballs with ground round (like the way you would for your meatballs). Make small ones and bake at 350° until browned. Add cornstarch and stir until thickened. Add meatballs. Simmer for 45 minutes.
Day 1: Stir together in a large glass jar 2 1/2 cup sugar and peaches with syrup, lightly cover, and let stand at room temperature for 10 days.
After beef is browned, strain grease off. Add onion and spices. Keep heat on medium. Add pizza sauce and Cheddar cheese soup. Next, pour into glass baking dish and add uncooked macaroni, mixing thoroughly. Top with Mozzarella cheese. Bake 1/2 hour on 375°.
In blender combine peanut oil, chili powder, garlic and peppers. Take the 2 chickens, put in a baking dish and pour the mixture over chickens. Bake at 375° to 400° for 1 to 1 1/2 hours. When chickens are done, save pan drippings. Pour back into blender with Dijon mustard, red wine vinegar and red onion. Blend all together. This makes a delicious gravy to be served with mashed potatoes.
Put chicken in bottom of pan. Mix sour cream, mushroom soup and onion soup; spread on chicken. Crush one roll of Ritz crackers and spread on top of soup mixture. Dot with oleo. Pour chicken broth over crackers, then crush another roll of Ritz crackers and put on top. Bake at 350° for 30 to 35 minutes.
Cut crab into small pieces. Mix all of the ingredients and refrigerate in an airtight container. This is great on crackers.
Cut melon in half lengthwise; remove seeds. Scoop out melon balls, leaving shells intact. Drain well. Cut thin slice from bottom of each melon half to allow shells to stand upright. Divide melon balls between shells. Dissolve gelatin completely in boiling water in a large bowl. Stir in cold water. Pour into melon shells. Refrigerate for 3 hours, or until firm. Cut into wedges. Makes 8 servings.
Spread wax paper on your table and empty the pretzel sticks, Golden Grahams and halved pecans onto the wax paper; toss mixture with your (clean) hands. Melt the white almond bark according to the instructions on the package, then pour the melted white almond bark onto the mixture and continue to toss the mixture with your (clean) hands until all the pieces have coating on them. Allow the mixture to set for about 45 minutes, then break apart and enjoy.
Crumble ground beef in large glass bowl. Cook 2 or 3 minutes on High in microwave, or until beef is browned; stir once. Drain; stir in spaghetti sauce and water. Cook 4 or 5 minutes on High until bubbly.
Drain beans, combine beans, tomatoes, and seasoning mix. Put into a 2 qt. casserole dish. Sprinkle with cheese and paprika. Bake at 375 degrees for 30 minutes or until hot bubbly.
Mix all ingredients together and spoon onto ungreased cookie sheet. Bake 8 to 10 minutes at 325°.
Cook rice as directed on box. Mix all ingredients. Pour into 2 1/2-quart greased casserole. Bake at 350° for 25 to 30 minutes. Freezes well before baking. Thaw and then bake. Serves 8.
Saute onions and other ingredients, adding them in order. Transfer them into a deep, at least 3-quart, greased casserole dish. Add 4 cups of water, including mushroom juice. Bake for 2 hours at 350° or 3 1/2 hours at 225°.
Beat egg yolks slightly. Add to milk in a saucepan. Mix cornstarch, sugar, salt and dry mustard together and stir into egg-milk mixture and mix well. Cook over low heat until thickened, stirring constantly. Remove from heat and fold in stiffly beaten (but not dry) egg whites. Add vinegar and melted butter or oleo. Blend thoroughly; cool.
In a large bowl, combine sugar, oleo, eggs and bananas. Beat with electric mixer until light and foamy. Sift together the flour, salt and baking soda. Add dry ingredients to banana mixture. Mix well until blended. Add nutmeats. Pour into 3 well-greased medium size loaf pans. Bake at 350° for 1 hour.
Mix milk and vanilla in an 8 x 8-inch glass baking dish. Add crumbs and chips. Blend. Bake at 350° for 25 to 30 minutes.
Mix vanilla sugar-free pudding, pumpkin, skim milk, sweetener and spices together. Mix according to the time on the pudding box. Pudding sets in 5 minutes. Pudding can also be put in a pie shell.
Mix together and pour into a greased and floured 9 x 13-inch cake pan. Bake in 350° oven for 45 to 60 minutes.
Grind coarse through food chopper. Add 1/2 cup chopped salted peanuts and enough Miracle Whip to stick together. Store covered in refrigerator.
Mix all ingredients, except cheese. Bake 1 to 1 1/2 hours at 350°. The last 1/2 hour, add cheese.
Use a large bowl. Mix all ingredients and add noodles, using just enough mayo to mix. Serve on lettuce leaf and top with stuffed olive.
Butter 2-quart casserole dish. Place one layer potatoes to cover bottom of dish. Cover with crackers, salt, pepper and milk. Dot with butter. Continue layering, ending with milk. Bake at 350° for 1 hour.
Mix and put in a greased 9 x 13-inch pan. Bake at 375° for 1 hour. Serves 12.
Mix first 5 ingredients and rub over brisket. Cook on grill for 3 to 4 hours or cook in oven approximately 3 hours, wrapped in foil (seal foil to keep in juices). Bake at 300°.
Sort and clean beans. Soak beans overnight. Drain, cover with few inches fresh water. Bring to boil with bay leaf. Cook until beans are done. Heat oil in large skillet; saute onion until soft. Add cumin, cayenne pepper, coriander, garlic, salt and chili pepper. Cook 5 minutes, add tomatoes in juice. Simmer 15 minutes. Add beans. Season to taste with vinegar, brown sugar and cilantro. Serve with grated cheese or sour cream.
Combine Velveeta, salsa, mushroom soup, chicken broth and red beans. Microwave until cheese melts. Layer tortillas, chicken and red beans in baking dish. Pour Velveeta sauce over top. Bake at 300° for 30 minutes, until hot. Sprinkle Cheddar cheese on top.
Mix all the ingredients together. Let stand 1 hour or overnight. Bake at 350°, uncovered, for 1 hour.
Put berries in 9 x 12-inch oblong dish and cover with pineapple. Pour on dry cake mix and scatter nuts over top. Melt butter and drizzle over all. Bake approximately 45 minutes to 1 hour at 350°.
Drain juice from all cans, reserving 1 cup for sauce. Mix together and place in greased casserole dish. Melt margarine. Add remaining ingredients.
Bake cake according to directions. Bake in two layers and cool. Split layers to make 4 cake layers.
Cook spinach according to package directions, omitting salt. Drain well, pressing out excess water. Combine eggs, soup, flour, mustard and horseradish; stir in spinach. Spread hash in baked shell; spoon spinach mixture over hash. Bake in 350° oven 45 minutes. Combine cheese and pimento. Spread on top of pie. Bake 2 to 3 minutes. Let stand 5 minutes. Serves 6.
Follow directions on cake box, using milk in place of water. Prepare cake one day ahead and freeze overnight. Defrost and frost with icing.
Mix all ingredients, except cake mix, oleo and nuts, together and pour into 9 x 13-inch pan. Sprinkle dry cake mix over mixture and top with 1 1/2 sticks melted oleo and 1 cup nuts. Bake at 325° for 1 1/4 hours. Serve with Cool Whip.
Crush the vanilla wafers. Add coconut and juice and mix together with your hands. Form the mixture into 1-inch balls. Roll the balls in sugar and then refrigerate.
Place 1 1/2 quarts water in large boiler pot. Add remaining ingredients except shrimp. Cover and bring to a boil. Add shrimp and return to a boil. Reduce heat and simmer for 5 minutes until shrimp are tender. Drain. Serve with Rockport Red Sauce. Makes 2 to 3 servings.
Brown hamburger; drain grease.	Mix soups, tomatoes and hamburger in large saucepan. Heat to boiling; turn off heat. Put half of the chips in bottom of 9 x 13-inch pan. Pour in meat mixture; add rest of chips on top.	Cook in 350° oven for 25 to 30 minutes. Turn off oven. Cover with grated cheese; put back in oven until cheese is melted.
Dissolve gelatin in water. Beat egg yolks. Add lemon juice, salt and sugar. Cook in double boiler. Add gelatin. Place in vanilla wafer shell. Beat egg whites for meringue and brown.
Boil eggs; cool them and dice. Cut or separate meat into small pieces. In a skillet, put 3 tablespoons of butter. Melt. Add flour, salt and pepper. Add water; stir constantly. Add meat and eggs. Stir for approximately 2 minutes. Serve over toast, toasted bun or English muffin.
Blend sugar, oil, onion, salt and catsup in blender on high for several minutes. Then add 1/3 cup vinegar. Blend again. Stir in celery seed and/or mustard seed.
Combine all ingredients except almonds. Place in casserole dish and sprinkle with almonds. Bake, uncovered, at 350° for 15 minutes. Serve with assorted crackers. You can also sprinkle top with grated cheese before baking.
Preheat oven to 350° (325° glass). In 13 x 9-inch pan or dish, melt butter in oven. Sprinkle cracker crumbs evenly over butter. Pour milk over crumbs. Press chocolate and peanut butter chips into milk layer. Bake for 25 to 30 minutes until lightly browned. Cool and cut into bars.
Roll out biscuits together until very thin. Place on pizza pan. Beat eggs and pour over dough. Sprinkle meat over eggs. Salt and pepper to taste, then top with cheese. Bake until brown in a 350° oven.
Combine cookie crumbs and butter, mixing well. Press crumb mixture firmly over bottom of 10-inch spring-form pan. Bake at 350° for 6 minutes. Cool on wire rack. Spread 1/2 cup caramel sauce over crust, leaving 1-inch border; freeze until set. Spread chocolate ice cream over caramel sauce; freeze until firm. Combine vanilla ice cream and crushed candy bars. Spread mixture over chocolate ice cream; freeze until firm. Spread 1 cup chocolate sauce over vanilla ice cream; freeze until set. Spread coffee ice cream over chocolate sauce. Cover tightly; freeze at least 8 hours. Remove from freezer 10 minutes before serving. Remove sides of spring-form pan; slice dessert into wedges. Serve with remaining sauces. Yields 12 to 14 servings.
Mix together and bake at 350° for 10 minutes or until golden brown. Chill.
Boil chicken breasts. Debone chicken. Saute onion, bell pepper and mushrooms in butter; drain. Add cream cheese and strips of chicken. Add filling to crescent rolls and roll up. Bake until brown. Warm soup and Pet milk; pour over rolls. Bake 15 minutes at 350°.
Beat eggs. Add margarine, sugar, flour and milk. Beat again until blended. Add coconut. Pour into ungreased pie plate. Bake at 350° for 35 to 40 minutes.
Cut each biscuit into 4 pieces. Place white sugar and cinnamon in plastic bag. Add biscuit pieces a few at a time and shake to coat each piece. Place pieces in a well greased tube pan until all are used. Sprinkle layer with pecans, raisins, or coconut if desired. Bake at 450 degree for about 45 minutes. Allow to cool 15 minutes before removing from pan. Turn topside up to serve. Pieces can be pulled apart and eaten with fingers.
Cook and stir onion slices in oil until tender. Stir in remaining ingredients except parsley. Reduce heat; cover and simmer 3 minutes. Uncover and cook over medium heat, stirring constantly until liquid is evaporated. Watch carefully; turn into serving dish and sprinkle with parsley. Makes 6 servings, 130 calories per serving.
Combine the milk and coffee grounds in a saucepan. Place over very low heat and steep for 15 minutes. Using a fine sieve lined with cheesecloth, strain the coffeed-milk into a bowl and reserve (discard grounds). In a mixing bowl, beat egg yolks with a wire whisk until pale yellow, then gradually beat in the sugar. Continue beating until mixture is light and fluffy. Gradually beat in the coffeed-milk, then the cream.
In a large kettle, bring water, potatoes, carrots, celery, onion salt and pepper to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until vegetables are just tender. Remove from heat; do not drain.
In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixing bowl, beat eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients. Stir just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 4-inch loaf pans. Bake in preheated 350° oven for 60 minutes or until wooden toothpicks comes out clean. Cool for 5 to 10 minutes. Remove from pans.
Blend both cans of tomatoes in blender or food processor. In a large pot, stir together tomatoes, beans, Pet milk, and cheese.
Cream butter and sugar. Add eggs, one at a time, until well blended. Add orange juice and flavorings; mix well. Dredge fruit and nuts in flour. Add slowly, mixing as you go until all nuts and fruit are added.
Make 4 thin patties. Brush with mustard. Broil, mustard side up, approximately 5 minutes. Turn; top with sauerkraut and slice of cheese. Broil until bubbly. Serve on rye toast.
In a large pot, boil chicken in 3 1/2 quarts water for 15 minutes. Add salt and pepper. Add noodles and cook until tender.
Put five cups water in large covered Dutch oven. Tie cloves in small cloth and put in water; bring to a rolling boil; put in tea bags, cover and set off burner for 10 minutes. Remove tea bags, but leave cloves in water. Add all the juices plus the water called for in the frozen juices. Sweeten to taste with sugar or approximately 20 (1 grain) saccharin tablets. Put back on burner and simmer for 30 to 45 minutes. Do not boil. Makes approximately 2 gallons.
Cook broccoli florets according to package directions and place in 2-quart casserole. Melt butter in medium saucepan. Stir in flour and simmer 2 or 3 minutes. Gradually add milk and continue to heat, stirring constantly, until sauce has thickened. Add cream cheese and blend until smooth. Remove from heat and add onions. Pour mixture over broccoli. Sprinkle with cheese and bread crumbs. Bake 40 minutes at 350°.
Mix ingredients well. Drop by rounded teaspoonful onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 24 to 30 cookies.
Preheat oven to 300°. In saucepan, melt butter. Stir in crumbs and sugar. Pat firmly on buttered 9-inch spring-form pan.
Prepare broccoli according to package instructions. Drain well. In a 2 to 4-quart saucepan, combine soup, milk, garlic powder and cream cheese. Cook over low to medium heat, stirring until it is smooth and creamy. Add drained broccoli and mix well. Add salt and pepper to taste. Makes four 1/2 cup serving.
Stir together Eagle Brand milk and lemon juice. Add pineapple and juice, coconut and nuts. Blend together and fold in Cool Whip. Pour into 2 graham cracker crusts and chill.
Mix all ingredients together either in a saucepan or crock-pot. Simmer for 1 hour. Serve with toothpicks. Enjoy!
Make cake using mix, eggs and oleo. Bake 20 minutes in well greased 13 x 9 x 2-inch cake pan.
Boil macaroni. Place cooked macaroni, dots of margarine, cut up cheese, salt and pepper, in alternating layers in buttered 7 x 11 x 2-inch oblong baking dish. Combine beaten eggs and milk and pour over the mixture. Bake in 350° oven for 40 to 50 minutes. Makes 6 to 8 servings.
In a small bowl, combine brown sugar, nuts, 1 tablespoon sugar and cinnamon; set aside. In a mixing bowl, cream butter. Gradually add 1 cup sugar; beat until light and fluffy. Beat in eggs, one at a time. Blend in vanilla and lemon juice. Add flour to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Pour half the batter into buttered tube pan. Sprinkle with brown sugar mixture. Add remaining batter. Bake 45 to 50 minutes at 350°.
Drain pineapple. Reserve 3 tablespoons pineapple juice. Combine sugar and flour and stir in juice. Add cheese and pineapple chunks. Grease casserole dish. Put combined ingredients in uncovered dish. Mix crumbled crackers and margarine. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Cream together first four ingredients. Add egg. Sift together flour, soda, baking powder and salt. Add to first mixture, blend well. Stir in coconut, oats and corn flakes. Drop on greased cookie sheet by teaspoon. Bake in slow oven (325°) for 15 to 20 minutes. Yields 3 1/2 dozen cookies.
Layer beef and Tater Tots. Pour soup and milk over and top with cheese. Bake at 350° for 30 to 40 minutes.
Combine and mix all ingredients except 1/2 of the tomato puree and the water. Shape mixture into a loaf. Pour the remaining puree over the loaf and add the water. Bake at 350° for 1 1/2 hours. Take the meat loaf up and pour the drippings into a heavy skillet. Make a thickening of flour and water and add slowly to the drippings until it thickens to gravy.
Peel and dice potatoes, onions, celery, salt and pepper. Add water. Bring to boiling point, reduce heat and simmer 20 to 25 minutes. Mix cornstarch with water, add to soup while boiling, simmer a few minutes. Add parsley. Add milk, cream, butter, chopped eggs, 3/4 teaspoon salt, crushed corn and whole corn and fried, diced bacon. Heat slowly, do not boil. Serve hot.
Shred crab. Squeeze lemon over crab. Let lemon set while you cut up celery and onion (cut up small). Drain crab. Add to celery, onions and seasonings. Mix with mayonnaise to desired consistency. Let set overnight if possible. Best served with Waverly Wafers or Ritz crackers.
Combine cocoa, oil and water; mix well. Add sugar, flour, buttermilk, soda, eggs and vanilla; mix well. Spread in greased 9 x 13-inch pan. Bake at 350° for 23 to 25 minutes. Frost when cool.
Combine corn, egg, salt and pepper. Add cracker crumbs. Layer broccoli and corn mixture. Cover with cheese. Repeat with a layer of broccoli and corn. Dot butter on top. Bake 40 to 45 minutes at 350°.
Combine all ingredients and simmer for 45 minutes. After each use, store remainder in freezer. Two cups equals free food exchange.
Combine the first 5 ingredients in a large bowl and set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Pour over dry ingredients and stir just until blended. Do not overmix. Pour batter into a greased 8 inch square pan. Bake at 400 degrees for 35 minutes or until bread tests done. Cool 5 minutes before cutting. Serve warm or cold. Yield: 9 servings.
In a small mixing bowl, beat cream cheese, sour cream, confectioners sugar and orange extract until smooth. Chill for 1 hour.
Wash potatoes; do not peel. Cut potatoes into 1/2-inch slices. Arrange slices in a 10 x 6 x 2-inch baking dish or a 9-inch pie pan. Melt butter; stir in onion and dill weed, basil or thyme. Drizzle over potatoes. Sprinkle with cheese. Sprinkle with salt and pepper. Cover tightly with foil. Bake in a 375° oven for 60 to 70 minutes or until potatoes are tender. Makes 4 to 6 servings.
Melt butter and caramels in double boiler on low heat. With 3 pecans in each spoonful, dip into mixture, then drop onto aluminum foil sprayed with Pam. Melt wax and chocolate in double boiler. Drop each candy in chocolate; drain, and place on foil.
Shred seeded squash (leave skin on if tender) into large bowl. Cover with cold water and add 1/4 cup salt. Allow to soak for 15 minutes; drain thoroughly. In Dutch oven or large heavy skillet, saute chopped onion in oil or butter; add vinegar, 1 cup water, sugar and drained squash. Cook, covered, about 1/2 hour or until tender. Thicken lightly with flour and water. Add sour cream and heat, but do not boil. Stir in dill weed to taste. Serves 4 to 6 people.
Mix both kinds of sugar, eggs, peanut butter and flour. Add water slowly. Add the vanilla in last. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes or until done.
Mix with electric mixer to blend well. Chill. Prepare at least one day ahead to blend flavors. Will keep indefinitely in the refrigerator. Serve with raw vegetables.
Slice potatoes 1/4-inch thick and cook for 5 minutes. Drain and layer in baking dish. After layer of potatoes, layer with salt, pepper, margarine, bell pepper, onion and cheese. Do this until all potatoes are used. Top with either cream of chicken or cream of mushroom soup. Bake in 350° oven for 45 minutes.
Make jello as directed and chill until partially set. Then whip. Whip the Pet milk. Whip up the preserves. Fold all together and chill.
Heat water and melt butter and chocolate squares. Remove from heat. Add vanilla and sugar. Beat until of spreading consistency. Frosts one 13 x 9-inch cake or two layer cake.
Cook chicken, celery and onion in water until tender. About one hour before you are ready to serve, mix the noodles.