HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all of the ingredients together well. Place in a 9-inch skillet and press to within an inch of the edge. Cut 2 or 3 medium potatoes into wedges and place around the meat loaf. Cover and cook over low heat 30 to 40 minutes. When done, arrange 4 slices American cheese (cut crosswise into halves) on the meat loaf. Cover again just long enough for the cheese to start to melt. Serves 4 to 5.
Baking Temperature: 325° and 350°. Baking Time: 55 minutes and 10 minutes until done.
Saute onion and eggplant in 1/2 pound butter and garlic powder. Add vegetables. Season with salt (I don't use salt) and pepper to taste. Cook for 25 minutes.
Mix all together. Roll into balls and into xxxx sugar. Press gumdrop candy in center. Bake at 350° for 15 minutes.
Mix cream cheese, sugar, eggs and vanilla in large bowl. Separate baking cups and put on cookie sheet. Place 1 wafer in each cup. Put 1 tablespoon of cream cheese mixture in each one and then place 2 cherries on top. Bake in oven at 350° for 15 minutes.
Cook noodles. Heat margarine and Half & Half in 1 qt saucepan over low heat until margarine is melted. Stir in remaining ingredients, keeping warm over low heat. Pour sauce over hot noodles, stirring gently until noodles are well coated.
Fry bacon, onion and green pepper. Drain. Add remaining ingredients. Add cheese on top and melt.
In bowl combine all ingredients except nuts. Beat at medium speed or until blended. Shape into a ball. Roll in toasted nuts, cover and refrigerate. Remove 1/2 hour before serving.
Boil milk and syrup to soft ball stage (235°), stirring constantly. For each turtle, place 4 pecans on buttered pan. Spoon caramel mixture over pecans and let set. When set, cover with melted chocolate.
Shred lettuce. Chop the celery. Drain peas. Mix the mayonnaise and sugar together. Layer lettuce, celery and peas. Spread the mayonnaise/sugar mixture over lettuce and peas. Layer with grated cheese, bacon bits, salad bits, etc.
Mix brown sugar, flour and corn meal together. Add eggs, milk, margarine, pecans and vanilla. Blend well with fork. Pour into 2 deep dish pie shells (or 3 regular pie shells). Bake 1 hour at 350°.
In saucepan over low heat, melt chips and Eagle Brand milk. Remove from heat. Combine noodles and nuts. Stir in chocolate mixture. Drop by teaspoon on waxed paper-lined cookie sheet. Chill 2 hours or until firm. Store loosely covered in cool, dry place. Makes about 3 dozen.
Combine sugar, milk and butter in small pan. Heat to 125°. In a bowl, combine 1 3/4 cup flour plus yeast and salt. Add the warm mixture and the eggs. Mix for 1/2 minute on low and 3 minutes on high. Add the rest of the flour, mixing thoroughly. (A food processor works well at this point.) Cover and refrigerate overnight. Divide batter into 2 parts. Roll each to 1/4-inch thickness on a floured board. Spread with melted butter. Cut into 16 wedges and roll each into a crescent shape beginning at the wide end. Place on a greased baking sheet and let rise about 2 hours. Bake at 375° for 8 to 10 minutes.
Melt caramels and 1/3 cup evaporated milk together over low heat, stirring constantly. Mix cake mix, 1/3 cup evaporated milk, butter and nuts together and divide into 2 parts. Mix 1 cup of melted chocolate chips into 1/2 of cake mixture and pat into a 9 x 12-inch pan. Bake at 350° for 8 minutes. Remove. Add rest of chips and layer of caramel. Crumble remaining 1/2 of cake mixture on top. Bake at 350° for 18 to 20 minutes. Cool slightly and refrigerate for approximately 30 minutes.
Cook chicken and remove from heat. Allow to cool, then debone and cut into small pieces. In large casserole dish, place chicken. Cover with layer of broccoli. Mix mayonnaise, lemon juice, chicken broth and chicken soup; pour over broccoli. Sprinkle stuffing over top; then melt butter and pour over top. Bake at 350° for 30 minutes. Makes about 8 servings.
Mix together all ingredients. Roll dough to size of a walnut. Press with a fork on cookie sheet. Bake in 350° oven for 10 minutes.
Warm buttermilk and shortening in separate bowl. Sift flour; set aside. Sift brown sugar, soda and cocoa together. Add eggs and beat well. Add liquid mixture alternately.
Brown meat; add onion and bacon. Add this to other ingredients. Cook 3 hours on high in crock-pot or in oven 1 hour at 350°. Delicious! Great for cookouts!
Mix all ingredients except preserves. Form into a ball; then flatten and make a well in center. Fill well with strawberry preserves. Serve with crackers (especially good with Ritz crackers).
Preheat oven to 350°. Rinse chicken and pat dry with paper towel. Combine bread crumbs, cheese and sesame seed. Melt butter. Dip chicken into the butter and then the seasoned crumbs. Place chicken in a shallow pan (lining with foil helps with clean up). Bake at 350° for 1 hour.
Crumble oreo cookies and spread evenly in 2-quart casserole dish. Prepare chocolate pudding (using the milk) as directed on package and pour over cookies. Let set in refrigerator about 1 hour until hardened. Cover with Cool Whip and store in refrigerator until ready to serve.
Thaw broccoli and drain well. Mix and bake in greased skillet at 450° for 30 minutes.
Combine milk and butter; stir until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and cinnamon; beat at medium speed of electric mixer for 1 minute. Stir in milk mixture. Place breadcrumbs in a lightly greased 1 1/2-quart casserole; sprinkle with raisins. Add milk mixture. Bake at 350° for 50 minutes or until set. Serve warm. Yield: 6 servings.
Drain pineapple well. Reserve juice. Cream oleo until light and fluffy. Beat in 1 tablespoon juice and brown sugar. Add flour and beat well. Press into 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Combine chocolate chips with 3 tablespoons pineapple juice, orange peel, vanilla and cinnamon in small pan. Melt over low heat. Spread over baked mixture. Top evenly with drained pineapple. Sprinkle with almonds. Allow to cool. Cut into bars. Makes 16 bars.
About 1 1/2 hours before serving, or early in day, prepare crumble topping. In small bowl, with fork, stir together granola, salad oil, 1/4 cup packed brown sugar and 1/4 cup flour until blended; set aside.
Mix all ingredients together. Layer vanilla wafers, bananas and pudding in a 9 x 13-inch pan. Sprinkle top with wafer crumbs. Chill.
Melt the butter. Remove from heat and add crumbs, peanut butter and sugar; mix well. Pat into a large cake pan. Melt the chocolate chips and drizzle over the bars. These taste best when they're chilled.
Drain cherries thoroughly. Place on paper toweling. Combine butter, corn syrup and salt. Stir in sifted powdered sugar. Knead sugar mixture until smooth. Chill if mixture is too soft. Shape 1 teaspoon of sugar mixture around each cherry. Place on a waxed paper-lined baking sheet and chill.
Mix first 3 ingredients; add remaining ingredients. Stir well and pour into large plastic container (9 x 12-inch). Freeze. Just before it is frozen solid, cut into serving pieces. Keep frozen.
Heat oven to 375°. Spread apples in ungreased 8-inch square pan. Mix other ingredients with fork and sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.
Cream butter, sugar and eggs. Add vanilla wafers, milk, pecans and coconut. Mix well and pour in greased and floured tube pan. Bake at 250° for 2 to 2 1/2 hours.
Preheat the oven to 400°. Grease or spray with nonstick coating 4 baking dishes, 13 x 9 x 2-inches.
Stir together oats and water; set aside. Cream sugars and margarine. Add eggs and beat until fluffy. Sift together dry ingredients and add. Add vanilla and oats mixture. Bake in 13 x 9-inch pan or sheet pan at 350° until it tests done.
Bake potatoes at 350° until done. Cut potatoes lengthwise into halves. Scoop out insides leaving shells. Beat potatoes, margarine, milk, salt and pepper until fluffy. Stir in cheese. Fill shells with mashed potatoes. Sprinkle each potato half with 1/2 teaspoon of Bac*O's. Bake until golden brown, about 30 minutes.
Brown ground beef and onion. Drain off fat. Stir in remaining ingredients. Cover and simmer for 30 minutes or until macaroni is tender. Stir frequently. (May add more water if needed.)
Melt first 3 ingredients in saucepan, stirring constantly. Pour over cereal in large bowl; mix gently. Pour half sugar in bag. Add coated cereal. Shake well. Add remaining sugar. Shake to coat completely.
Combine cheese and juice. Gradually add sugar and mix well. Stir in pineapple and nuts. Pour into 10 x 6 x 7 pan. Freeze. Let stand at room temperature briefly before serving.
Prepare stuffing. Put chicken in 13 x 9-inch pan, then add soup. Press on top of chicken. Then add stuffing; dot with butter. Bake, covered, for 20 to 30 minutes at 350°.
Thaw fish, if frozen. Separate into 4 serving size pieces. Arrange fish in single layer on greased unheated rack of broiler pan in a greased baking pan. Tuck under any thin edges. Brush half the melted margarine or butter over fish. Season with 1/2 teaspoon salt and dash of pepper. Broil fish 4-inches from heat for 5 minutes. Turn. Brush with remaining melted margarine or butter. Broil 5 to 8 minutes longer or until fish flakes easily when tested with a fork. Combine catsup, salad dressing or mayonnaise, pickle relish and mustard. Spoon atop fillets. Sprinkle with cheese and broil 2 minutes more.
Melt the pineapple juice and the sugar or honey until blended. Alternate the ham and pineapple on skewers. Grill, basting with sauce, until nicely browned.
Prepare cake mix according to instructions on box substituting 1 1/3 cups sparkling wine for water. Bake in a 13 x 9 x 2-inch pan. After the cake is cooled, flip onto serving tray and place in refrigerator for 2 hours.
Dissolve yeast in warm water with shortening and sugar. Add salt. With mixer, blend in 1/2 the flour until well mixed. Add rest of flour and mix well. Cover with dish cloth and let rise until double in bulk (about 50 minutes). Beat down dough with a spoon, at least 25 strokes. Spoon into a lightly greased, 2-quart casserole or loaf pan. Let rise again until double in bulk. Place in a cold oven, set at 375° and bake 45 to 50 minutes.
Combine flour, sugar, baking powder and crushed coarsely ground pepper. Brown butter. Add butter to flour mixture. Place 1-inch apart on ungreased baking sheet in 1-inch balls. Flatten with bottom of glass dipped in sugar. Press a black peppercorn in center. Bake 20 to 25 minutes.
Cook onion and garlic until tender. Add flour. Blend. Add rest of ingredients. Simmer 10 minutes. Makes 6 to 8 servings.
Cook and debone chicken. Mix 2 cans of soup and milk. Pour over chicken. Sprinkle dressing mix over all and spoon over broth until moist. Bake at 350° until brown.
Drain green beans. Pour in a greased casserole. Mix remaining ingredients (except for onion rings) and layer on top of green beans. Heat in a 350° oven until hot. Top with onion rings and bake until onion rings are brown and crisp.
Add crab boil to the water and boil. Add corn and butter. Cook until kernels are soft. Serve hot.
Mix together flour, oat bran, baking powder, wheat germ and sugar. In a large mixing bowl, soak wheat bran in milk for a couple of minutes. Combine vegetable oil and egg. Add to bran mixture and stir thoroughly. Add flour mixture and stir until just moistened through. Add soy beans and sunflower seeds. Spoon into greased muffin pans, 2/3 to 3/4 full and bake on second shelf in oven for 18 minutes or until done. Can be frozen. Defrost in microwave 75 seconds at Defrost. Makes an excellent breakfast muffin.
Layer lettuce, onion and peas; cover top layer only with mayonnaise. Sprinkle sugar, bacon and cheese on top. Cover and refrigerate overnight. Toss immediately before serving.
In a large bowl, mix dry ingredients; cut in butter. Make a well in center and add milk and egg mixture. Form into dough and turn out onto floured surface.
Mix all but tomato in refrigerator for 1 hour. Add tomato just before serving.
Mix together all ingredients and drop by spoonfuls on waxed paper. Chill and serve. Keep refrigerated.
Combine flour, sugar, baking powder, cinnamon and salt. Cut in margarine until mixture crumbles. Add milk and eggs; mix until moistened. Spread into bottom of greased 9-inch square pan. Combine apples, nuts, brown sugar, margarine and cinnamon. Spoon over batter. Bake at 375° for 45 to 50 minutes.
Cream butter and Crisco. Add sugar and eggs, one at a time. Sift flour, baking powder, cocoa and salt. Starting with flour, add flour and milk. Add vanilla. Pour in greased and floured tube pan. Cook at 325° for 1 hour and 30 minutes.
Mix and sift dry ingredients; blend in butter. Add milk with egg and mix quickly. Spread dough in a shallow, greased 9 x 13-inch baking pan. Pare, core and slice apples; press apples into dough in parallel rows. Sprinkle with Streusel Topping. Bake at 400° for 1/2 hour.
Clean corn and cut off cob. Scrape corn cob with knife to get juice. Mix all chopped vegetables and seasonings together. Pour in hot grease. Lower fire and cook for 1 hour, stirring occasionally.
In heavy skillet, melt butter and add seasonings. Saute celery, green pepper and onion uncovered over medium heat until crispy tender. Add stuffing and toss. Add tomatoes and sugar and toss gently. Cover; continue cooking until tomatoes are hot, yet firm (10 to 12 minutes). Yield: 4 to 5 (1 cup) servings.
Combine all ingredients until well blended. Roll into marble sized balls. These may then be rolled in chopped nuts or crushed crackers. Yield: 24 balls.
Open biscuits. Lay out on counter or wax paper. Press lightly. With an object cut out the center of the biscuits (an old medicine bottle, Coke bottle, plastic cap or ketchup cap). Place oil in frying pan or pot. Do not heat up. Mix the box of powdered sugar with 1 cup of water and place in bowl next to pan with the oil. When you heat the oil you must be ready to complete the next few steps together. When the oil is heated enough place donut rounds into oil for 7 to 10 seconds on one side, then flip to the other side for same amount of time. If the oil is too hot, they will brown very quickly and not be done in the middle. If it is not hot enough and takes over 15 seconds on each side then they will absorb the oil and be soggy.
Brown beef and onion. Add garlic, tomatoes, drained mushrooms, spatini and tomato paste; simmer for 20 minutes. Cook and drain macaroni. Put half on bottom of baking dish. Cover with half of the meat sauce, sour cream and all of the Provolone. Layer the rest of the macaroni, meat sauce, sour cream and Mozzarella. Cover and bake for 25 to 40 minutes at 350°.
Make pudding as directed with 4 cups milk; fold in Cool Whip. In greased 9 x 12-inch pan layer 4 layers graham crackers (begin and end with grahams), 3 layers pudding-Cool Whip mixture. Top with thin layer of chocolate icing. Make the day before and chill.
Mix all together. Add 1/4 cup lemon juice. Pour into 2 graham cracker crusts.
Mix rice, water and soups. Add salt and pepper. Place in a large 9 x 13-inch baking pan that has been greased. Place chicken that has been salted and peppered on top of mixture. Sprinkle with paprika. Cover with foil. Bake at 375° for 1 hour and 15 minutes. Uncover during the last 15 minutes of baking to brown chicken.
Mix all together thoroughly and store in an airtight container. To prepare, place 1 to 2 heaping teaspoonfuls in cup of boiling water. Mixture will keep up to a year in an airtight container.
In large skillet, quickly brown pork chops in vegetable oil; drain excess fat. Combine pineapple and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1-inch chunks. Cover and simmer 10 to 15 minutes longer or until chops are tender. Thicken sauce with cornstarch-water mixture. Makes 4 servings (about 1 1/2 cups sauce).
Combine all ingredients. Pour into a pie shell and bake until a knife inserted comes out clean.
At least 1 1/2 hours before serving, combine tomatoes, garlic, sweet pepper, basil, oil, salt and pepper	in a bowl (large enough to	contain both sauce and cooked pasta).	Let stand without refrigerating. When pasta is cooked and well drained, add Mozzarella, then sauce. Mix quickly, but well and serve immediately. Pass Parmesan	cheese	to sprinkle over. This take 10 minutes to prepare and makes 6 servings.
Cook rice and butter. Brown hamburger meat, onions and bell pepper in a little butter and Worcestershire sauce and soy sauce. Add onion salt; let this mixture simmer under low heat for about 5 minutes. Add to rice and mix it together. Top with grated cheese. Bake in oven until cheese melts at 350° for 10 minutes.
Saute onion and celery in butter about 5 minutes until soft not brown. Stir in flour, salt, pepper, Old Bay and parsley. Add milk and cream. Cook slowly until thick. Do not boil. Add crab meat. Yields 10 to 11 cups.
Brown the hamburger, onion, celery, sugar, salt and pepper. Drain grease and cool, then add cheese, spaghetti sauce and tomato paste. Will keep covered in refrigerator several days.
Peel potatoes and slice thin. Put 1/2 in greased casserole dish. Cover with onion, flour, salt and pepper. Bake at 350° for 1 hour. Add cheese; melt before serving.
Preheat oven to 300°. Cut crust from bread and lay slices flat. Roll with rolling pin until flat. Spread 1 tablespoon of fruit on each piece of bread. Sprinkle with cinnamon and walnuts. Roll slices of bread and place, seam down, on cookie sheet. Bake for 20 minutes. Enjoy. Yields 8 rolls.
Saute onion and garlic in oil. Add rest of ingredients. Simmer over low heat 1 hour.
Melt butter in skillet; cook corn, carrots and onions for 2 minutes. Add 1/4 cup water and cook until soft.
Mix together everything except pecan halves. Pour into 9 inch pie shell. Arrange pecan halves around edge of pie. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes or until center is firm.
Bring the first 4 ingredients to boil and add remaining ingredients. Boil 4 to 5 minutes and pour into clean bottles. Seal with new lids and rings that have been boiled in water.
Place egg in casserole and beat well. Stir in milk, corn, crackers, butter and flour. Microwave at High for 5 minutes; stir well. Microwave 6 to 8 minutes or until center is barely set. Makes 4 servings.
Sift flour, baking powder and salt. Beat eggs until fluffy and pale. Add sugar, oil and flavoring. Add dry ingredients and nuts. Flour board and shape dough into strips. Bake at 350° to 375° for 20 to 25 minutes until light golden brown. Remove and slice. Return to oven and crisp, 5 to 10 minutes on each side.
Wash and thoroughly drain blueberries; toss berries with 2 tablespoons flour. Sift remaining flour, salt, soda and baking powder. Cream butter. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and the bananas alternately in three parts. Stir in blueberries. Spoon into greased loaf pan. Bake at 350° for about 50 minutes until done.
In sauce pan add margarine and tomato paste. Add 4-5 cans (rinse tomato paste can) of water to paste. Add onion, olive oil, garlic, parsley, celery leaves, basil and oregano. Add salt and pepper to taste. Cover saucepan and bring to a boil. Turn heat to simmer, stirring occasionally, for 2-3 hours.
Preheat oven to 400°. In a large bowl, combine flour, sugar, lemon peel, baking powder, baking soda and salt. In a small bowl, mix yogurt, butter, egg substitute, lemon juice and extracts. Mix together. Spoon into muffin tins and sprinkle with almonds. Bake 20 to 25 minutes.
Slice beef across grain into thin strips. Heat in a 10-inch skillet over medium heat, oil until hot; add beef and garlic. Cook until beef is browned. Add broccoli and onion. Cook 5 minutes, stirring frequently. Stir in soup, water and soy sauce. Heat until boiling. Reduce heat to low. Cover and cook until vegetables are tender. Serve over hot cooked noodles.
Cook macaroni. Drain. While still hot drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in remaining ingredients. Chill and serve.
Heat oven to 400°. Lightly grease pie pan (10 x 12-inches). Cook and stir ground beef and onions until brown. Stir in salt and pepper. Spread in pie pan. Sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pan. Bake 30 minutes or until set.
Mix the Holy Ghost and prayerful life with faith in God. Blend in thankfulness, prayer and fruits of the Spirit. Add witnessing and Bible study. Sprinkle abundantly with holiness. Show it by being faithful to the house of God and share it with family and friends every day.
Soften cheese at room temperature; add butter, flour and garlic salt. Mix well with hands to consistency of butter. Pinch off piece of dough and roll in palm of hand, then flatten and wrap around large pimento-stuffed olive. Bake at 400° for approximately 10 minutes or until golden brown.
In a Dutch oven, brown beef in oil; drain. Add cider vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Add potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until beef and vegetables are tender.
Combine strawberries, sugar and 1/3 cup of the water in a saucepan. Heat until boiling. Stir in cornstarch that has been dissolved in the remaining 1/3 cup water. Cook and stir until mixture boils. Reduce heat and simmer 3 minutes, stirring. Remove from heat; add food coloring and lemon juice. Peel and slice bananas. Add sauce and gently stir to coat bananas. Serve at room temperature. Yield: 5 to 6 servings.
Mix all ingredients well. Pour into 9 x 16-inch ungreased pan. Bake in 350° oven for 1 hour. I spray my pan with Pam.
Mix together and spread on bun half. Broil at 350° for 10 to 12 minutes or bake at 450° for 10 to 12 minutes.
Brown beef in large skillet. Drain off fat. Add all remaining ingredients and simmer 2 1/2 hours or until veggies are tender. Serves 6 to 8.
Place half of sliced raw potatoes in baking dish. Put half of ground beef and half of soup. Put another layer of potatoes and remainder of meat and soup on top. Cover and bake for 1 1/2 to 2 hours at 350°.
Pour boiling water over oats and butter until butter is melted, then add the white sugar, brown sugar, nuts, eggs, vanilla, flour and baking soda. Bake at 350° for 30 minutes in a 13 x 9-inch pan.
Grease and flour 2 cake pans or 11 x 13-inch pan. Mix together the above ingredients and beat for 2 minutes. Pour in pans. Bake at 350° for 40 minutes. Ice with the following.
Beat eggs in medium bowl; stir in milk, salt and pepper. Melt butter or margarine in large skillet and pour in egg mixture. Cook, stirring occasionally, until eggs are set, but still moist and remove from heat. Put back into medium bowl and stir in sour cream, chopped green onions and 1/2 the cheese. Spread evenly in shallow casserole or baking dish. Top with remaining cheese.
Rinse and thaw peas. Make sure well drained. In a large bowl mix all other ingredients together, saving the Miracle Whip for last. Stir well. Add dressing until well coated but not runny. Salt and pepper to taste. Refrigerate for at least an hour before served.
Preheat oven to 400°. Mix dry ingredients first. Add remaining ingredients and stir well. Pour into a greased 9-inch cake pan or greased muffin tin. Makes 8 wedges or 9 muffins.
Check leaves carefully. Remove stems if large. Wash 5 or 6 times in changes of warm water. Put into heavy saucepan with tight lid (rather have pressure cooker, 10 pounds pressure, for 20 minutes). Add washed greens, few at a time. Cover with ham, drippings, salt and sugar. Cook until tender. Serve with hot pepper sauce.
Put flour, sugar, baking powder, salt and butter in a mixing bowl. Put egg into a measuring cup. Add enough milk to make 1 cup. Add to dry ingredients mixing well. Spread batter into a greased 9 x 12-inch pan. Cut up apples into eights. Place over dough, press down lightly.