HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except cracker crumbs. Pour into a square, well-buttered baking dish. Sprinkle top with crumbs and dot with butter. Bake at 350° for 30 minutes.
Sift flour with baking powder. Cream shortening; add the sugar, salt and well beaten egg. Add milk and flour alternately. Pour into a greased 8-inch square pan (or muffin cups). Bake in moderate oven (375° to 400°) for 35 to 45 minutes.
Cook over low heat, stirring. It looks like thick mashed potatoes. Put on waxed paper. Knead until it can be handled. Use for school projects.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in topping and blend well. Spoon into crust. Chill at least 4 hours.
Mix rice, water, celery and cream soups together in 9 x 13-inch pan. Lay pieces of raw chicken on top. Sprinkle 1 package of onion soup mix over the top. Cover tightly with foil. Bake at 350° for 3 hours. Do not peek!
Mix together in casserole dish and top with Cheez Whiz. Bake in moderate oven until cheese melts and browns lightly.
Wash spinach thoroughly. Remove stems. Tear leaves into large pieces. Cook in a small amount of boiling water 5 to 10 minutes or until tender. Drain. Place on paper towels and squeeze until barely moist. Melt butter in a large skillet; saute onion and garlic until tender. Stir in next 4 ingredients. Add the spinach and cook over low heat until thoroughly heated. Sprinkle with paprika. Serves 4.
Mix all by hand until well mixed. Pour into greased and floured 10 x 15-inch pan. Bake at 350° for 25 minutes. Test it.
Melt sugar, syrup and salt. Remove from heat and add peanut butter and Rice Krispies. Pat in container. Melt butter and brown sugar, add milk, vanilla and beat in confectioners sugar and spread over mixture; chill.
Wash and cut fish in serving portions. Put bread crumbs, salt and pepper in plastic bag. Shake fish in seasoning and crumbs. Take fish out of bag and put in frypan of hot oil. Cook until tender; place on paper towel to drain.
In a large bowl, mix well the sugar, eggs and oil. In another bowl, combine flour, cocoa, salt and baking powder. Mix dry and moist ingredients a little at a time, until well blended. Add nuts and mix well. Spread in a 9 x 13-inch baking pan and bake for 20 to 25 minutes at 350°. Store in airtight container.
Mix together; form into log. Roll in parsley flakes. Chill and serve with crackers.
Saute bacon pieces in large skillet. Remove bacon and saute strips of beef until evenly browned. Add garlic, mushrooms, bay leaves, parsley, salt, thyme, pepper and bacon. Make a roux by melting margarine in a saucepan and adding flour, stirring constantly. When thick, add the consomme (and wine). Cook until slightly thickened, stirring. Add to beef mushroom mixture. Cover and simmer until beef is done, about 1 1/2 hours. Makes 4 quarts or 16 servings. Serve with rice.
Mix all items, except dinner rolls, and spread on rolls which have been opened up to form a rectangle. Roll up like a jelly roll. Place in refrigerator for about 15 minutes for easy handling.
Cook spaghetti; drain and rinse. Cook meat; drain. Chop into small fine pieces. Pour spaghetti sauce over spaghetti; mix well. Pour into 9 x 13-inch pan; sprinkle meat over top. Cover with cheese slices and bake for 1/2 hour at 350°.
Measure flour and sugar. Mix in a saucepan; bring to a boil oleo, shortening, water and cocoa. Pour over flour and sugar mixture. In another bowl, beat eggs well; add buttermilk and vanilla. Mix into flour mixture. Bake in a greased baking pan at 350° until done.
Mix and bring sugar, corn syrup and water to 240°. Add peanuts and continue to cook at 300°. At this temperature, add soda, vanilla and margarine. Have about 3 cookie sheets buttered and at this time pour your brittle on the cookie sheet and then pull with knife or fork to the thinness you want. Let cool and store in cool place in Ziploc bags. This makes about 2 1/2 pounds of brittle.
In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch tube pan. Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350° for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely. Yield: 16 to 20 servings.
Fry ground beef and suet until almost done. Add onion (diced), unsweetened baking chocolate, red peppers, salt, garlic powder, paprika, white pepper, red pepper, chili pepper, cumin powder and water. Simmer 2 hours. Serve over kidney beans or spaghetti prepared separately.
Melt butter in baking dish. Mix all other ingredients in bowl and pour the mixture into buttered baking dish. Bake at 375° for 30 or 40 minutes.	Brown lightly on top.
Brown sausage	in large skillet. Drain, reserving 1 tablespoon	drippings in skillet. If onions and chilies are used, wilt at this time.	Add rice-vermicelli mix. Continue cooking until vermicelli	is slightly browned.	Add water, contents of seasoning packet and tomatoes (chopped in blender or food processor). Bring to a boil.	Cover; reduce heat and simmer 15	to 20 minutes or until liquid is absorbed and rice is tender.
In a large skillet, cook beef until brown. Drain and remove from skillet. Add sausage, cook 12 to 15 minutes until well browned. Remove from skillet.
Place mashed raspberries in heavy 2-quart saucepan. Add sugar and water. Bring to a boil. Thicken with cornstarch. Remove from heat. Blend in the raspberries, unmashed. Pour into baked pie shell. Top with Cool Whip.
Mix the dry ingredients first, add melted butter and sprinkle over potatoes. Bake at 350° for 30 minutes.
Chop all vegetables. Soak overnight in 1/4 cup of salt. Be sure water covers the vegetables. In the morning, drain all the salt water off of the vegetables. Place all spices in a cheesecloth bag. Boil for 10 minutes in the vinegar (use a large pot). Remove spice bag from vinegar. Add sugar and mix well. Add all vegetables. Stir in well. Bring to a boil, then turn stove off.
Cut chicken at joints. Wash, then pat dry with paper towel. Heat oil in a deep skillet and brown chicken slightly over medium heat. Add next five ingredients. Bring to a boil uncovered without stirring. Add onions, salt and pepper. Simmer 20 minutes allowing sauce to thicken. Transfer chicken and sauce to an ovenproof casserole or baking pan and bake 10 to 15 minutes or until slightly brown in a 350° oven.
Mix ingredients together except cornflakes and butter. Mix cornflakes and butter together and put on top of the other ingredients. Bake 45 minutes at 350°.
Preheat oven to 350°. Lightly oil 12-cup Bundt pan; dust with flour. Invert and shake out excess. In large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with electric mixer on medium speed for 2 minutes. Whisk in hot coffee. The batter will be thin. Pour into prepared pan; bake for 35 to 40 minutes. Cool in pan 10 minutes.
Drain pineapple. Reserve syrup, add water to make 1/2 cup. Dissolve Jell-O and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery and nuts. Chill in 5 cup ring overnight. Serves 8 to 10.
Pound chicken until 1/2-inch thick. Mix together mayo and mustard. Coat chicken with mayo mustard mixture, then coat with Special K. Bake at 350° for 45 minutes to 1 hour. Use foil-lined cookie sheet with approximately 1/2-inch sides.
Mix 1 stick butter, milk, 1/2 cup sugar and salt together. Heat until melted. Let cool. Mix yeast, 1 teaspoon sugar and 2 tablespoons of hot water. Let stand. Add eggs to mixture, then add 2 cups flour and mix well. Add yeast mixture and 1 1/2 cups flour (save remaining 1/2 cup flour). Let rise until mixture doubles in size. Take remaining 1/2 cup flour and spread on bread board. Roll and knead dough to 1/4-inch thickness. Cut with biscuit cutter and dip into 1 stick of melted butter. Twist and place into 13 x 12 x 1/2-inch baking pan. Let rise again. Bake at 350° for 35 to 40 minutes until browned.
Fry bacon until crisp. Save drippings. Chop bacon. Blend taro, salt and bacon. Shape into cakes. Fry in bacon drippings until brown. Makes 6 servings.
Prepare pie crust according to directions for empty baked crust; cool. In a small bowl, combine cream cheese and 1 tablespoon sugar. Beat until smooth; spread into bottom of baked crust. (I use half of strawberries.) In a 1-quart saucepan, combine pureed berries, remaining sugar and cornstarch. Cook over medium-low heat until mixture thickens and becomes clear; stir often (about 7 to 10 minutes). Remove from heat. Stir in remaining strawberries. Let cool for 10 minutes, then pour into crust. Refrigerate at least 3 hours, then serve with whipped topping. Yields 8 servings.
Put cooked rice, milk, sugar and nutmeg in medium saucepan. Cook over medium heat for about 1 hour, stirring occasionally, until thick. Remove from stove. Add vanilla. Let cool. After cool, sprinkle with cinnamon and refrigerate.
Cook tomatoes, chopped onion and peppers for 1 hour. Run through blender. Add all the other ingredients and cook another hour.
No trouble at all. Sweet as can be. Never talks back. He'll even help decorate the tree.
Cut meat in strips 1/2 x 1/4 x 4 to 6-inches long. Mix all other ingredients and pour over meat. Marinate overnight in fridge. Drain meat and pat dry with paper towels. Let meat cure in oven using pilot heat or lowest setting. Turn oven off periodically. Process until done.
Fry meat, salt and pepper to taste, drain. Place generous amount of meat, onion, and cheese on each tortilla. Roll up and place end side down in baking dish. Set aside. In saucepan, add flour, chili powder, tomato juice, salt, water and oil. cook until slightly thickened. Pour over each tortilla. Sprinkle with cheese. Bake at 350 degrees for 20 minutes until cheese melts and warms up.
Put milk and butter in saucepan. Heat until butter melts, but do not boil. Add oysters and salt and pepper. Let get real hot, but don't boil. Serve with saltines.
In large bowl, combine vegetables. Stir in dressing. Cover and refrigerate until ready to serve. Yields 8 to 10 servings.
Preheat oven to 450°. Combine Wheat Chex crumbs and apples; mix well. Pour apple juice over crumb mixture. Combine biscuit mix, nutmeg and cinnamon; mix well. Stir into crumb mixture; mix well. Drop by spoonfuls onto buttered baking sheet. Bake at 450° for 10 minutes. Yields 16 to 18 servings.
Beat egg whites in large bowl. Fold in sugar and beat until stiff. Fold into custard mixture. Place layers of cake, broken in bite size. One layer of cake and one layer of custard until all custard and cake is used. Leave in refrigerator overnight. Unmold and frost with whipped cream.
Take a plastic bag and pour into it approximately 8 to 12 ounces of Worcestershire sauce. Add garlic powder, onion salt, lemon pepper, paprika, Italian seasoning and seasoned salt (if desired). Amounts are not important and depend upon personal preference. Place roast in bag and marinate a minimum of 24 hours in refrigerator. Bake uncovered at 375° for 1 hour and 20 minutes for medium to well done.
Combine oleo, egg and sour cream. Add corn and Jiffy mix. Stir well. Bake at 350° in a greased dish.
Pare potatoes, slice thin. Melt butter and add onion to saute. Add flour and blend. Gradually add milk. Cook until smooth and thickened. Add remaining ingredients (including cheese if making au gratin potatoes). Simmer 7 minutes. Pour into greased baking dish. Bake uncovered at 350 degrees for 1 hour.
Saut onion in oleo. Add meat and beans. Add salt, garlic, tomato sauce, vinegar and chili powder. Cover and simmer 15 minutes. Lightly butter 10-inch baking dish. Cover bottom with chips; sprinkle with cheese and half of meat sauce. Repeat layers. Top with corn chips, cheese and olives. Bake, uncovered, 20 minutes at 375°.
Let stand for 5 minutes. Bake approximately 9 minutes in waffle iron. Spray waffle iron with Pam every other time.
Heat oil in 10-inch skillet. Mix zucchini, cheese, parsley, egg, salt and pepper; stir in baking mix. Drop by rounded tablespoon into hot oil. Fry until golden brown, about 1 minute on each side; drain. Makes about 2 dozen cakes.
Sprinkle chicken over medium size dish. Heat broth and soup together. Pour over chicken. Melt margarine; add milk and flour. Mix and pour over top of chicken mixture. Bake at 325° until golden brown.
Cook sugar and milk. After it starts to boil add marshmallows and boil for 6 minutes. Add butter, nuts, chips and vanilla after you take off the heat. Blend thoroughly and pour into shallow baking pan to set.
Mix and let come to a boil. Cook until tomatoes begin to change color. Jar and seal. Delicious on peas or lima beans.
Peel and grate potatoes, onion and apple on coarse grater. Beat eggs lightly; add grated potatoes, onion and apple and blend well. Add salt, flour and baking powder and mix thoroughly. Pour 1-inch oil into skillet and heat. Drop mix by tablespoons into hot oil. Fry and brown both sides. Serve hot. Drain off any liquid before frying each cake. Serve with sour cream or applesauce. Makes 20.
Cut the potatoes in quarters, leaving the peel on. Place the potatoes in a baking dish. Sprinkle with a small amount of olive oil and the onion soup mix. Bake at 350° until tender. Serves 6.
Cook in double boiler the hamburger until 1/2 done, then add pepper, sugar and mustard. Add salt when done.
Melt chocolate in a double boiler; add a few drops of water if necessary to smooth out chocolate. Let cool; meanwhile, beat yolks, sugar and butter until smooth and silky. Add this mixture to the cooled chocolate; it should be smooth and thick, but not stiff. Gently fold in the beaten egg whites, then pour into a small mold which has been lightly buttered. Set the mold in a bowl of ice cubes and refrigerate until set, 4 to 5 hours. Dunk the bottom half of the mold in hot water and the Marquise will slip out very easily. Cut into wedges to serve.
Mix well; chill. Spread on 12-inch round pizza pan. Bake at 325° for about 12 minutes.
Mix ground beef, onion, pepper and rice. Stir over high heat until browned. (Pour off excess fat.) Add tomato sauce and remaining ingredients. Mix well. Bring to a boil quickly. Cover tightly and let simmer for 25 minutes.
Mix flour, salt and baking powder. Beat in milk until smooth. Add melted butter and egg. If too thick, add more milk. Coat desired item (onion rings, corn dogs, mushrooms, etc.) and fry.
Combine paprika, onion powder, garlic powder, red pepper, white pepper, black pepper, thyme and oregano in shaker bottle; mix well. Spray cast-iron skillet with nonstick cooking spray. Heat until very hot. Sprinkle catfish filets with seasoning mixture. Cook for 2 to 3 minutes on each side. May cook over hot coals on grill. Yield: 2 servings.
Mix altogether and put in a 9-inch greased pie pan and bake at 350° for 30 minutes.
Place undrained chilies in bottom of glass pie plate. Grate cheese and sprinkled on top of chilies. Beat eggs, milk and salt. Pour over cheese. Bake at 350° for 35 to 40 minutes. Sprinkle with paprika. Serve with triscuits or tortilla chips.
Fill 9x13 pan with sliced apples. Spread sugar and cinnamon over apples, dot with butter and a dash of salt. Mix remaining ingredients together. Place on top of apples. Bake 375 degrees for 35-40 minutes.
Mix together potatoes, sugar, salt, eggs, oleo, milk, and vanilla. Place in a well-greased baking dish. Mix well brown sugar, flour, nuts and oleo. For topping, place over potato mixture. Bake at 325° until done. (My oven heats so fast I can't use 350° for 30 minutes.)
Soften unflavored gelatin in 1/2 cup water. Set aside. In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin. Stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold. Cover and chill until set.
Place salmon in pint jars. Leave 1/2 inch at top. Add the remaining ingredients. Cook in pressure canner for 90 minutes.
Mix and pour into unbaked pie shell. Bake at 400° for 10 minutes, then reduce to 350° for 30 minutes or until slightly browned.
Prepare 9 x 13-inch casserole with margarine or cooking spray. Drain sausage well; refrigerate separately. Place bread in bottom of dish. Mix egg, milk and mustard well and pour over bread. Sprinkle cheese over entire mixture. Cover and refrigerate overnight.
Drain and flake salmon. Mix all ingredients. Chill 2 hours; form into ball and roll into 1/2 cup nuts and parsley flakes. Serve with crackers.
Preheat oven to 350°. Grease and flour Bundt pan. Mix all ingredients together until smooth. Pour into cake pan. Bake 50 to 55 minutes. Remove from oven. While hot, add glaze. Allow to cool and remove from pan.
Arrange fillets in single layer. Cover with plastic wrap. Cook in microwave on High 5 to 7 minutes or until fish flakes easily with fork. Let stand 5 minutes. In 1-quart casserole, combine sugar and cornstarch. Stir in pineapple juice. Add green pepper, vinegar, soy sauce, onions and garlic. Cook at High 3 to 4 minutes or until mixture thickens. Stir twice. Stir in pineapple chunks and almonds. Arrange fillets on serving dish. Spoon mixture over fillets.
Combine candy bars and 1/2 cup butter in medium saucepan; melt over low heat. While candy is melting, prepare batter. Cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add melted candy mixture, mixing well. Stir in vanilla and nuts. Pour into greased and floured Bundt or 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes, or until done. Remove from oven. Cool a few minutes; remove from pan.
Combine first 4 ingredients in large bowl and mix until well blended. Blend flour, soda, cinnamon, nutmeg and baking powder into mixture on low speed until smooth. Add squash, carrots and nuts. Stir until well blended. Preheat oven to 350°. Bake 1 1/4 to 1 1/2 hours. Makes 2 loaves.
Put all ingredients except evaporated milk and chives in crock-pot or large pot on stove. Stir in evaporated milk and chives when soup is done.
Cream margarine and sugar. Add eggs and beat well. Mix all ingredients together and add to butter mixture. Add fruit, nuts and soaked raisins. Mix well and drop on a greased cookie sheet. Make them small teaspoon drops. Bake at 325° for 15 to 18 minutes.
Mix soup and water. Use 1/2 of mixture to make up hamburger patties. Make into 4 patties and brown on both sides. Pour balance of soup mixture over patties. Cover and let simmer for 25 minutes.
Add one cup flour, one cup at a time, mixing well after each addition. This crust may be refrigerated until used.
Cook until thick. Remove from heat and add 1 1/3 cups coconut and 1 cup nuts. Mix well and drop on wax paper.
Peel potatoes and slice into thin slices. In a casserole dish, put potatoes, onion, milk and butter. Season with salt and pepper. Mix everything together. In microwave, cook 14 to 15 minutes or until potatoes are tender. (Stir every 2 to 3 minutes while cooking.) After potatoes are tender, add cheese and stir together. Cook 1 more minute in microwave (until cheese is melted).
Preheat oven to 425°. Grease muffin cups. Stir together flour and sugar in mixing bowl. Beat egg in separate bowl; stir in milk, butter and banana. Add liquid mixture to dry ingredients, stirring just until blended. Batter will be slightly lumpy. Fold in pecans. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 15 to 18 minutes or until golden brown. Makes about 12 muffins.
Combine. Freeze these ingredients until they are a slushy consistency. Place in a chilled bowl. Add 1 slightly beaten egg white and 1 1/2 teaspoon vanilla. While still slushy this should be beaten from front to back of tray to reduce ice crystals. Repeat, beating at 1/2 hour intervals. Will give this the consistency of a course churn frozen water ice. Remove from freezer to refrigerator about 20 minutes before serving. May use sugar substitute.
Melt butter in pan. Blend in flour, salt and sugar. Stir until smooth. Add milk and cook until thick. Stir in corn and beaten eggs. Bake at 350° until the knife comes out clean.
Cook and slice potatoes. Saute mushrooms and onion in butter. Combine cottage cheese and sour cream. In a 9 x 13-inch casserole dish, layer first potatoes with salt and pepper. Second, mushroom mixture. Third, cottage cheese mixture, then Cheddar cheese on top. Bake at 350° for 45 minutes covered; uncovered, bake 15 minutes. Add more cheese.
In small mixing bowl, beat egg and buttermilk. Mix in all other ingredients and stir well. Spoon batter into 6 paper-lined custard cups or microproof muffin pan, filling about half full. Cook 6 muffins at a time on High (max power) 2 or 3 minutes, or until no longer doughy. Repeat twice. Yields 18 muffins. Cooking time: 6 to 9 minutes.
Boil rice until tender. Let rice stand, then drain. Brown hamburger until done. Dice up bell pepper and onion. Add these and tomato sauce to hamburger. Add hamburger mixture to cooked rice; simmer for about 10 minutes. Remove from heat.
Place the first 5 ingredients in mixing bowl. In smaller bowl, make dressing with mayo, sour cream, curry powder, lemon juice and salt; pour over chicken mixture and toss. Chill 30 minutes. Yields 6 servings.
Cream butter and sugar. Add eggs, one at a time. Mix well. Add salt, vanilla and vinegar. Fold in remaining ingredients and pour into pie shells. Bake at 350° until well browned.
In a medium saucepan, over medium heat, melt butter and saute onion until golden; about 8 minutes. Add shredded cabbage and toss to mix it with the onion and coat it lightly with butter. Cover the pot, reduce heat to low and let steam 8 to 10 minutes; until just tender.
Mix Bisquick and sour cream. Add melted butter and mix well. Fill greased miniature muffin tins 3/4 full. Bake at 425° for 10 minutes. Yields 3 dozen.
Spread the beans on a large platter (about 10 x 13-inches). Mix together the cream cheese, sour cream and taco mix; spread this on beans. Spread taco sauce over top. Cover with lettuce, then tomatoes and cheese. Serve with round tortilla chips. Can also use chopped onion, black olives, hot peppers, etc., on top.
Melt butter in a large pan. Add onion, potatoes and carrot. Cover and cook over low heat for 5 to 10 minutes.
Cook green beans in the microwave on high for 5 to 6 min. Toss walnuts on the beans. Mix all other ingredients together and pour over the beans and walnuts. Set in refrigerator to cool for 2 hours and serve. Serves 6.
Mix sugar, cocoa and flour. Stir in eggs, milk, butter and vanilla. Blend well. Add nuts and stir. Pour into pie shell. Bake at 325° for 1 1/2 hours.
Mix all ingredients well. Pour into unbaked shell and bake 30 minutes at 350°.
Mix pickles and sugar, stirring until sugar is partially dissolved. Let stand a few days, stirring a few times.
Wash and remove outer skin from broccoli and cut into small pieces. Mix sugar, cornstarch, oyster juice, chicken broth and ginger (a jar works great!). Place broccoli pieces in pan with approximately 1/4 cup of water. Cover and steam approximately 3 to 4 minutes until broccoli is tender, not too done! Drain any excess water; toss in ginger and stir-fry 30 seconds. Add sauce; stir again until broccoli is coated and remove to warm plate.
Put all ingredients together in a bowl. Add lukewarm water to make a soft yeast-like dough. Let rise for 1 hour. Drop into hot fat and deep fry until brown. Serve with honey.
Chop cauliflower and broccoli into small pieces. Add chopped eggs and chopped onion. Drain water chestnuts and add to mixture.
Cream margarine, oil and sugar. Add eggs. Sift flour, salt, soda and cream of tartar. Stir into creamed mixture. Add vanilla and mix well. Place small balls of dough on greased cookie sheet. Flatten with small glass dipped in sugar. Bake at 350° for 12 to 15 minutes.