HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, cake mix and butter well. Spread in a 9 x 13-inch ungreased pan. Combine cream cheese and powdered sugar and spread over the top. Bake 40 minutes at 350° or until light brown. Cut and serve when cool.
Melt one stick of margarine, mix all other ingredients together. Pour into frozen pie crust. Bake at 325 for 45 minutes.
Work first 4 ingredients together in a large mixing pan. Add water; mix well. Make balls of dough about the size of an orange. Wrap in aluminum foil, then put in plastic Ziploc bags. Makes 14 to 16 pie crusts.
Cook macaroni according to directions; drain and set aside. Brown meat, onions, pepper and garlic in oleo. Pour into 6-quart casserole dish and thoroughly stir in all ingredients. Add cooked macaroni and mix well. Refrigerate overnight. Heat oven to 350° and bake approximately 1 1/2 to 2 hours, covered. You may also put grated cheese on top.
Work up with a pastry blender and store for future use. Using 1 1/2 cups of mix for one pie crust and 2 cups of mix for a double crust, add 4 to 6 tablespoons of water when ready to bake pie.
Pour dressing into pan, add chicken, turning to coat both sides. Cover and refrigerate 4 hours. Drain dressing from chicken, combine egg and water.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer, uncovered, for 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serve over rice or noodles.
Put all in blender and mix until thick. If it doesn't get thick immediately, it will when it gets cold.
Mix the first 3 ingredients like pie crust and pat in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cover with the mixed nuts. Melt the remaining ingredients. Pour melted mixture over nuts and bake at 350° for 10 minutes.
Place all ingredients, except butter, cornstarch and water, in a saucepan. Cook over medium-low heat for 20 minutes. Break up tomatoes with a spoon. Stir occasionally. Dissolve cornstarch in water and add to other ingredients. Let mixture thicken. Remove from heat and add butter. Serve hot or cold.
Into large bowl with hot milk in, add salt, sugar, Crisco, rye and whole wheat flour. Let stand until cool. Add molasses, yeast and flour. Mix. Knead well. Rise until double in bulk. Knead. Divide into 3 loaves. Let rise. Bake 10 minutes at 400°, then 30 minutes at 350°.
Melt butter and set aside. Blend together sugar and flour. Add melted butter to this mixture along with the beaten eggs and vanilla. Stir in chips and nuts. Pour into pie shell and bake at 350 degrees for 30 minutes. Cool in refrigerator or overnight.
Cream butter and sugar. Add eggs one at a time while beating. Combine flour, baking powder and salt. Add to butter, sugar and egg mixture alternately with sour cream, baking soda and lemon rind. Fold in dry raspberries. Bake at 350° for 1 1/2 hours using a Bundt pan or angel food cake pan. This makes a large, rich cake. May be frozen.
Combine all ingredients except cheese and chips in an uncovered casserole. Top with cheese and chips. Bake at 350° for 25 minutes. Serves 6.
In medium saucepan, combine all ingredients except ham and rolls. Simmer, uncovered, 5 minutes. Add ham; heat thoroughly. Serve on buns. Refrigerate leftovers.
Cook vegetables and drain. Add onion, mayonnaise, cheese and drained water chestnuts. Crush crackers and mix with melted margarine. Put on top of the casserole. Bake at 350° for 30 minutes.
Mix all ingredients in bowl and beat until fluffy. Serve on toast, biscuits, pancakes, etc.
Sift together flour, sugar, baking powder, soda and salt. Stir in shortening. Dissolve yeast in 2 tablespoons warm water and add to buttermilk. Add to flour mixture and mix well. Roll out on floured board 1/4-inch thick. Cut with a biscuit cutter. Dip biscuit in butter and fold over. Bake at 400° for 15 minutes. Do not let rise before baking.
Mix sauce ingredients in saucepan. Simmer 15 minutes until slightly thickened.
Trim ends off zucchini. Split lengthwise and boil until clear, about 10 to 15 minutes (should look transparent). Do not overcook! Drain and cool on cake rack. Scoop out seeds to make a boat. Mix other ingredients (except the tomato sauce) together; stuff zucchini with mixture. Top with spaghetti sauce and sprinkle with Parmesan cheese. Heat oven to 425°. Bake zucchini for about 15 minutes.
Beat egg and pepper, milk, ham and potatoes. Add flour. (When mixture seems to stick together, don't add more flour.) Flour palms of hands and drop a 3 or 4-inch ball into ham broth. Cook in large pan so all balls lay on bottom of pan in single layer. Cook for 1 1/2 hours or until potatoes are done. Cook on low heat.
Spray a 9 x 13-inch pan with cooking spray. Sprinkle coconut and pecans in pan. Mix cake mix as directed on box. Pour over coconut and pecans. Mix softened cream cheese, powdered sugar and margarine. Drop by spoonfuls onto cake batter. Bake at 300° for 1 hour. Put foil under cake because the top may run over a little.
Preheat oven to 350°. In a large bowl, combine flour, cocoa, baking soda and salt. Stir in the cranberries. Make a well in the center of the mixture. In another bowl, combine the water and coffee granules, then add the buttermilk, sugar, honey, oil, vanilla and egg, stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spoon the batter into a 8 x 4 inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes before removing the bread from the pan. Cool completely on a wire rack before slicing.
Preheat broiler. Slice potatoes 1/2-inch thick. Pat dry with paper towel. Arrange in bottom of a 13 x 9-inch broiler pan. Cover with mushrooms. Sprinkle lightly with salt. Top with bacon slices. Broil 10 minutes, turning occasionally.
In top part of double boiler, beat egg yolks and milk with rotary beater. Add sugar and salt. Cook, stirring constantly, over hot, not boiling, water until thick enough to coat a metal spoon. Let cool. Then add cream and vanilla. Freeze according to freezer manufacturer's directions. Makes about 1 1/2-quarts.
Preheat oven to 300°. Cream butter and sugar. Add egg yolks one at a time and mix well. Sift flour before and sift again with soda. Add flour and sour cream alternately. Beat egg whites until stiff and fold gently into cake batter. Grease and sugar tube pan. Bake 1 1/2 hours. Cool in pan for 10 minutes.
Wash mushrooms and slice in half. Saute onion and mushrooms until tender. Pour into dish and pour Italian wine over the mushrooms. Let stand overnight.
Preheat oven at 350°. While mixing dry ingredients, place butter in 9 x 13-inch pan. Let it get sizzling hot in oven. Mix all other ingredients in large bowl except chocolate chips. Pour hot butter over mixture. Mix well, then add chocolate chips and press into same 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until light brown on top.
Combine all ingredients except nuts in top of double boiler. Place over hot water; stir until smooth. Add nuts. Mix. Spread candy in a 9 x 15-inch pan. Cool. Makes 24 pieces.
Mix together corn flakes and margarine. Put 1/2 in bottom of pan. Next, put in cabbage. Mix the soup, milk, mayonnaise and Cheddar cheese. Pour over the cabbage. Put on the rest of the corn flakes. Bake at 350° for 30 minutes.
Cream butter and Crisco together. Add sugar gradually and cream. Add eggs (unbeaten), one at a time. Add flour and milk (alternating). Add lemon and vanilla. Place in cold oven. Bake at 350° for 1 hour and 10 minutes in a greased tube pan.
In medium pan, bring sugar and syrup to a rolling boil. Boil one minute. Remove from heat. Add peanut butter. Stir well. Add cereal. Drop by spoonfuls onto wax paper (or cereal box liners). Makes 3 dozen or more.
Put butter in a 3-quart Pyrex dish with cocoa. Microwave until butter melts; mix the two.
Melt white chocolate in a large bowl in microwave. Add cereal and nuts. Mix well. Drop spoonfuls on wax paper. Refrigerate.
Prepare a flaky 2 crust pie dough; line a 9-inch pan. Peel and boil potatoes and onion until tender. Drain salmon; pick over, removing gray skin and bones. Drain potatoes and mash, adding butter and milk necessary to make a stiff consistency. Add salmon, reserving 1/3 cup for the sauce. Season with salt and pepper.
Drain and flake salmon, reserving 1/3 cup liquid. Combine salmon with green onions, parsley and bread crumbs. Add beaten eggs, mustard, lemon juice and reserved salmon liquid. Fry salmon patties in oil over medium heat until lightly browned on both sides. Makes 6 servings.
Pour 2 cans cherry pie filling in a 9 by 13 inch pan, sprinkle one yellow cake mix (dry) over the pie filling. Pour a 12 oz. can of 7-up over the dry cake mix.
Cook frozen vegetables in boiling water for 5 minutes; drain. Mix soup and Cheez Whiz together. Add vegetables and 1/2 of fried onions. Put in a casserole (9 x 13-inch); bake, uncovered, at 350° for 35 minutes. Top with rest of onions and bake another 5 minutes.
Do not refrigerate. Do not use metal container. Do not use mixer. Burp lid every day. Keep in plastic container with a lid.
Boil and mash sweet potatoes. Combine with first six ingredients. Put in a 2-quart casserole. Mix remaining ingredients and spoon over potato mixture. Bake, uncovered, in 350° oven until brown (about 45 minutes).
Mix egg, milk, cooking oil, water and sugar. Mix in the yeast. After the yeast is active, gradually add in flour in a mixing bowl. After it is mixed well, it will form a large ball. Let it stand at room temperature, covered, with a towel or plastic wrap, until it has doubled in size. Make into rolls, leaving 1/2-inch between each on a greased baking sheet. Cover with plastic wrap and place into the refrigerator. The rolls will have to rise again at room temperature before baking. Top with margarine or butter for crispy brown tops and bake at 400° for 15 to 20 minutes.
Coat the bottom of a nonmetal casserole dish with olive oil. Add tomatoes, Feta and pesto. Top with green onions and crushed croutons, in that order. Bake uncovered at 350° for 25 to 35 minutes. Serve hot.
Dissolve Knox gelatine in cold water. Dissolve sugar and jello gelatin in the boiling water. Add juice and Knox gelatine mixture. Pour into 9 x 13-inch pan. Refrigerate. Cut in squares and serve as finger gelatin.
Mix cheese, butter, and Worcestershire sauce; mix in baking mix until dough forms (work with hands if necessary). Pat olives dry on paper towel. Shape 1 teaspoon dough around each olive. Bake on lightly greased cookie sheet at 400° for about 10 minutes. Makes about 45 appetizers.
Roast the chickens. Cool and pick off bones. Dice. Marinate in French dressing overnight. Next day, cook macaroni until tender. Blanch and cool. Boil, peel and dice the eggs. Drain and flake tuna. Mix together diced marinated chicken, tuna, eggs, macaroni, peas, celery and onion. Mix together salad dressing and sugar. Blend in with the other ingredients. Best if refrigerated overnight.
Spray a cast-iron skillet with Pam. Grate half the cheese into the pan. Slice the peppers and spread evenly over the cheese. Grate the remaining cheese over the top. Beat the eggs and milk, then pour over the cheese and peppers. Bake at 375° for 30 minutes.
Combine the sugar, oil and eggs. Add the apples; set aside. Sift together the flour, salt, cinnamon, nutmeg and baking soda. Add the sifted ingredients to the apple mixture. Pour into greased 9 x 13-inch cake pan and bake for 1 hour in preheated oven at 350°. Serve it hot, warm or cold. Try it plain, frosted with whipped cream, ice cream or confectioners sugar.
Boil water and sugar 3 minutes. Add rest of ingredients and freeze in 3 containers. (This makes about 1 1/2 gallons.) Add 32 ounces 7-Up or ginger ale to each container of slush. (Use ginger ale for wedding.) Serves 35 to 40.
Soften margarine and mix with cheese. Mix in flour. Add salt and sugar. Add Rice Krispies and mix well. Roll in small balls the size of marbles. Place on ungreased baking sheet and flatten out with a fork. Bake at 350° for 15 to 18 minutes.
Prepare taco filling with ground beef and taco sauce mix according to package directions. Melt cheese with tomatoes and green chilies. Mix shredded lettuce, tomatoes, meat and 1/4 of the corn chips in a salad bowl. Pour cheese mixture over top with remaining corn chips. Serve immediately. Serves 4.
Brown beef, onions, pepper and celery and cook until vegetables are soft. Add remaining ingredients and simmer 2 hours. Serves 8 to 10.
Combine milk, brown sugar, orange peel, ginger, cinnamon and salt. Stir thoroughly and add eggs and pumpkin; blend well. Beat until smooth. Pour into a greased shallow 1 1/2-quart baking dish. Place the dish in a large pan in the middle of the oven; pour enough boiling water in the pan to come halfway up the sides of the baking dish. Bake at 350° for 1 1/4 hours or until a knife inserted in the center of the pudding comes out clean. Remove the baking dish; cool the pudding to room temperature before serving or refrigerate at least 3 hours. If cooked in six (4-ounce) individual glass molds, bake at 350° for 40 minutes.
Mix sugar and rhubarb. Let stand until liquid forms, then cook 10 minutes after starting to boil. While still on heat, add Jell-O and stir for 5 minutes until dissolved. Pour into hot sterilized jars and seal. Makes 2 pints and 6 quilted jelly jars. Can be used on ice cream and many others.
Simmer raisins and water over low heat for 20 to 30 minutes. Drain raisin liquid into a measuring cup; add enough water to make 1/2 cup. Mix shortening, sugar, eggs and vanilla; stir in raisin liquid. Measure flour, baking powder, soda, salt and spices. Add rolled oats, nuts and raisins. Drop by spoonfuls onto a cookie sheet. Bake until golden brown at 350°. Makes 5 dozen.
Mix as pie crust; work the dough as little as possible. Roll out on cookie sheet slightly thicker than pie crust. Cut in 1/2-inch squares with pie wheel. Bake at 375° about 17 minutes. Serve in dish with thin chicken or turkey broth gravy. This is a Christmas special in the Koogler family!
Wipe a 4 pound pot roast with a clean, damp cloth. Combine next 7 ingredients in a saucepan. Heat without boiling. Pour hot mixture over meat and allow to cool. Add 1 lemon, rinsed and cut into 1-inch slices. Cover and set in refrigerator, turning meat over each day (3 to 4 days). Remove meat from marinade. Heat 3 tablespoons butter in pan. Add pot roast and brown slowly. Add 1 1/2 to 2 cups of marinade; bring to boiling. Reduce heat, cover tightly and simmer 2 1/2 to 3 hours. Add more liquid when needed. Only simmer, never boil.
In a saucepan, melt shortening. Add chocolate and melt slowly, stirring until smooth. Remove from heat. Stir in peanut butter until blended. Stir peanuts into mixture. Drop by tablespoonfuls onto foil or waxed paper. Chill until firm. Store in fridge.
Cream together cream cheese and sugar. Set aside; mix Dream Whip following directions on box. Combine all ingredients and pour into graham cracker crust. Let settle and spoon on pie filling.
Cream together until fluffy butter and sugar; add flour, salt and vanilla and beat well after each addition. Stir in milk slowly. Pour into well chilled pie shell and bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and continue baking for 30 minutes or until firm.
Combine flour, salt and pepper. Cover with flour mixture. Brown steak in oil, tomato sauce, water and Worcestershire. Cover; simmer for 1 hour. Add onion and green pepper. Cook for 30 minutes; serve with cooked potatoes or noodles.
Melt butter and cocoa in a saucepan and pour over sugar. Add beaten eggs, flour, nuts and vanilla. Bake at 350° for 30 minutes in a greased 9 x 13-inch pan. After the cake comes out, pour 1 package of mini marshmallows over the cake and spread out.
Arrange chicken breasts in a 13 x 9-inch greased pan. Top with cheese slices. Combine milk and soup and stir well. Pour soup over chicken. Top with stuffing. Drizzle butter over stuffing. Cover and bake at 350° for 1 hour. Yields 6 to 8 servings.
Shape beef into 2 large patties. Place in a baking dish and put on equal amounts of vegetables on each patty. Salt and pepper to taste; sprinkle on parsley flakes. Bake, covered, in a 350° oven for 1 hour or until done.
Preheat oven to 350°. Combine margarine, crumbs and sugar; press firmly on bottom of a 9-inch spring-form pan.
Combine thawed vegetables, soup, 1/2 cup cheese, sour cream and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions and bake for 5 minutes.
Mix and press firmly into bottom of spring-form pan and 1/2 inch up the side of pan.
Simmer tea, cloves and cinnamon sticks in water until water is fairly dark in color and has strong flavor from cloves and cinnamon. Remove cloves and cinnamon. Add orange and lemon juices and sugar. Serve hot. Makes about 30 cups.
Combine all ingredients; shape cakes and fry in about 1/2 inch corn oil on medium-high heat. Serve hot, not very good reheated.
Mix meat, rice, water, onion, salt, garlic salt and celery salt in bowl. Shape into balls. Place into a 9 x 9-inch or larger baking dish. Mix tomato sauce, 1 cup water and Worcestershire sauce. Pour over meatballs. Cover with foil. Bake at 350° for 45 minutes. Remove foil and cook 15 minutes longer. Makes 12 to 15 meatballs.
Sift cornmeal, salt and soda together. Add milk and stir in cracklings. Bake at 450° for about 30 minutes. Cracklings can be made by slicing fat bacon and frying out all the grease until they are crisp. Cool and crumble.
Mix ingredients together and spread over French bread. Bake at 375° for 10 to 12 minutes. Serve warm.
Mix all ingredients together. Pour into buttered casserole dish. Bake at 350° for 1 hour and 15 minutes. Serves 10 to 12.
Mix in a large pot the salt, sugar, vinegar, celery seed, dry mustard, pepper and turmeric. Add squash, peppers and onions. Cook 20 minutes after coming to a full boil. Place into hot sterilized jars with 2-piece lids and seal. Yield: 3 quarts.
Mix all ingredients and shape into balls. Place on greased cookie sheet and bake at 325 degrees for 15 minutes.
Preheat oven to 375°. Grease jelly roll pan and line with aluminum foil. Blend flour, baking powder and salt. Set aside. Beat eggs in small bowl until thick and lemon colored. Pour eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla on low speed. Slowly mix in dry ingredients until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Loosen edges and turn upside-down on towel sprinkled with confectioners sugar. Remove paper. Trim off stiff edges. While hot, roll cake and towel from narrow end. Cool, unroll, spread with jelly and roll again.
Mix ingredients in order. Bake on greased cookie sheet at 375° for 10 minutes. If cookies seemed too thin, add a little more flour.
Mix potatoes, salt, baking powder and egg together. Add 1 cup flour and work with hands as for pie crust. More flour may be needed if egg is large or potatoes are fresh. Make into a ball and knead. Cut into 5 or more pieces. Roll each piece into a ball or press together.
Heat oven to 350°. Spray cake pan with nonstick cooking spray. In bowl, stir flour, cocoa and soda. In saucepan, melt margarine; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to saucepan mixture; stir. Add dry ingredients and whisk until blended. Pour evenly into pan. Bake approximately 20 minutes.
Bring to a slow boil and simmer for about 1 hour or until thick enough to coat a spoon.
Score steak on both sides of meat. Sprinkle both sides with salt and pepper. Spread mustard over top. Toss bread, poultry seasoning, onion, and celery with shortening. Spoon mixture evenly over top of steak. Roll up, beginning with narrow end. Fasten with skewers. Brown well on all sides in hot fat in Dutch oven over medium heat. Add water. Cover tightly. Cook over low heat for 1 1/2 hours, or until tender. Or cover and bake in moderate oven (350°) for 2 hours. Makes 6 to 8 servings.
Place bread on bottom of 2-gallon crock. Cut onion into 4 pieces and put into crock. Fold up dill and put into crock. Wash cucumbers. Section each into 4 pieces but not all the way through. Layer cucumbers in crock on top of bread, dill and onion. Mix vinegar, water, salt and sugar. Cook until sugar dissolves. Cool to lukewarm. Pour over cucumbers until covered. Top with a plate and a stone weight so pickles do not get mushy. Let set at room temperature for a few days. Test taste pickles. After they have reached desired taste, remove pickles from crock. Can be refrigerated.
In a mixing bowl, combine egg white, bread crumbs, onion, green pepper, skim milk, sage, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add turkey; mix well. In a shallow baking pan, pat turkey mixture into loaf. Bake in 350° oven for 45 minutes.
Brown ground beef; drain fat. Add onion and garlic; cook until tender. Add remaining ingredients and simmer 30 minutes.
Bring sugar and water to a boil. Cool. Mix remaining ingredients; add syrup and mix. Pour into a 9 x 13-inch pan. Freeze. Serve with 7-Up as a slush.
Mix all ingredients with hands and form into small balls the size of large marbles. Drop into sauce and cook slowly for 2 hours. Can cook in a 325° oven. Serve hot from chafing dish. Yields approximately 150 balls.
Preheat oven to 375° or 400°. Brown pork chops. In a 2 quart casserole pan, place chops. Put onion slices on pork chops. Pour in tomatoes, uncooked rice and water. Bake 40 minutes or until liquid is absorbed.
Mix sugar, Karo and water. Bring to boil. Add 1 cup peanuts. Cook to honey colored or hard ball stage. Add soda, stir and put on greased cookie sheet. Spread thin. Let cool, break in pieces.
Mix together and pour into crusts. Chill until firm, at least 4 hours. Makes 2 pies.
Melt oleo and chocolate chips. Let cool. Add nuts, coconut and marshmallows. Stir well. Put on strip of wax paper and roll into a log shape. Chill. Slice when ready to serve.
Break bread in	small pieces and put in baking dish. Sprinkle cinnamon over bread. Add raisins and melted butter. Toast in oven at 350° lightly. Add mixture of eggs, sugar, milk and vanilla. After mixing well, bake 30 minutes or until solid. Serves 8.
Mix all ingredients together in a crock bowl and place in a 350° oven. Bake for 1 1/2 to 2 hours, until cocoa colored. Stir every 15 to 20 minutes. Cool and refrigerate. Consistency will be that of pudding. Serve in dessert dishes with sweetened whipped cream on top.
Place chicken in single layer in baking dish. Brush with some of the melted butter, reserving remainder for the sauce. Sprinkle with 1/2 of the salt and bake in 375° oven for 30 minutes.
Preheat oven to 375°. Grease a 9 X 13-inch baking dish with olive oil.
Make cornbread according to directions. Crumble most of the cornbread in a 9 inch x 13 inch dish. (Save some for the topping.) Layer vegetables in order given above. Then layer most of the bacon, saving some for top.	Mix mayonnaise, sugar, and salad cubes. Spread on top of dish. Then sprinkle with remaining crumbled cornbread and bacon.
Prepare cake mix as directed on package, baking in 13 x 9-inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.
Preheat oven to 375°. Heat squirrel, milk, sour cream and soup to boiling. Spoon into a rectangular 13 x 9 x 2-inch baking dish. Beat remaining ingredients, except cheese, with a wire whisk or hand beater until almost smooth. Pour evenly over hot squirrel mixture. Sprinkle with cheese. Bake, uncovered, until top is set and soup mixture bubbles around edge, 20 to 25 minutes. Makes 6 servings.
In a small bowl, heat together the cream cheese, sour cream and spices. Spread in a 10-inch dish or a pie plate. Spread pizza sauce over it. Sprinkle with pepperoni or other toppings. Bake at 350° for 10 minutes. Top with cheese and bake 5 more minutes. Serve with chips or nachos.