HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well in a large mixing bowl; pour in Bundt cake pan and bake for 45 minutes at 350°.
Bring noodles to boil. Drain and place in casserole dish. Add sauces. Put cheeses and pepperoni on top. Bake in oven for 10 to 15 minutes at 350°. Serves 4.
Mix all dry ingredients together. Cream the butter; gradually add sugars. Beat until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well each time. Add nuts and raisins; drop onto lightly greased cookie sheet. Bake at 350° for 20 to 25 minutes. Makes 3 dozen.
Preheat oven to 325°. Bake pie crust and cool on rack. Preheat oven to 400°. Make filling. Beat cream cheese and sugar until light and fluffy. Beat in the eggs, cornstarch and vanilla. Add sour cream and mix well. Pour into crust and bake 45 to 50 minutes. Turn off oven; leave in oven with door open for 3 hours. Refrigerate for 8 hours. Top with fruit.
Cream sugar, oil and eggs together; add flour, allspice, cinnamon, nutmeg, cloves, soda, salt, buttermilk and nuts. Stir in figs. Bake for 1 1/2 hours at 350°.
Mix all ingredients (don't use mixer). Pour into 3 small greased and floured loaf pans. Bake at 350° for 45 minutes. Cool 10 minutes before removing from pans.
Melt both packages of chips. Blend in peanut butter. Stir in peanuts and marshmallows. Pour into buttered 9 x 13-inch pan and refrigerate until set.
Mix all ingredients together and pour into greased casserole. Dot with butter and sprinkle with cracker crumbs or Durkee fried onions. Bake at 350° for 45 minutes.
Mix first 7 ingredients well; add zucchini. Spread in a 13 x 8 x 2-inch baking pan. Bake 1 hour at 350°. Cut in squares and serve warm.
Mix sugar, salt and flour into beaten eggs. Add milk and butter. Stir in vanilla and coconut. Pour into 2 unbaked pie shells. Bake at 325° for about 35 minutes.
Stir together egg whites, water, corn syrup and vanilla. Mix well, then add Basic Baking Mix. Spread batter evenly in 9 x 9 x 2-inch square pan coated with nonstick spray. Sprinkle brown sugar evenly over batter. Pour 1 1/2 cups boiling water over batter (water should cover mixture). Bake 35 to 40 minutes at 350°; cool slightly. Spoon into dessert plates warm or refrigerate to serve cold.
In a 4-quart saucepan, saute the onion and garlic in the butter until translucent. Add the garbanzos and the liquid from the can, the chicken stock, rice, parsley and tomato paste. Heat just to a boil. Add the cheese and serve at once. Makes 2 to 4 servings.
Mix and simmer for 20 minutes. Pack in hot jars and seal. This is good to eat on hot dogs.
In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine butter, shortening, coffee or water, and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar in the mixing bowl. Add, buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 X 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting.
Pound cutlets; set aside. Combine eggs, milk, salt and pepper; set aside. Combine bread crumbs, flour and grated cheese; set aside. Heat in a skillet 1/2 cup olive oil. Dip cutlets into egg mixture, then into crumb mixture. Add cutlets to skillet and slowly brown on both sides. Arrange cutlets in a baking dish. Pour spaghetti sauce over cutlets, then top with Mozzarella cheese and sprinkle with oregano. Bake in a 350° oven for 30 minutes, or until lightly browned. Serves 6. Serve over spaghetti.
Melt candy bars and butter in double boiler; beat briskly and cool. Blend cake mix, pudding and water. Add eggs and blend well. Add candy mixture and beat until smooth. Pour into greased and floured Bundt pan. Bake at 300° for 1 hour and 20 minutes. Cool cake 20 minutes before removing from pan.
Melt margarine in an 8 x 8-inch baking dish. Mix flour, sugar and milk together. Place this mixture on top of butter. Pour fruit in the center of batter. No need to stir. Bake at 350° until done.
This gravy can be made from grease where chicken, rabbit or steak has been fried. Pour off all but 1 cup of the grease, leaving crumbs. Add enough flour to take up all grease and brown until deep brown. Add milk to make thin gravy, stirring constantly. Salt and pepper to taste. Cook until thickened and serve over hot homemade biscuits or rice. Serves 4 to 6.
Combine all ingredients in a blender. Blend in ice and sugar to taste. Serve immediately.
Brown beef and drain. Add green pepper, onion, corn and tomato soup. Let simmer for a little while.	Pour into a casserole dish. Mix	cornmeal to make a thin batter and pour over mixture. Bake at 400° until cornbread is brown.
Add milk to cream cheese and beat. Add instant pudding to mixture. The mixture will be like a paste; if it is too stiff, add more milk. Add whipping cream, sugar and vanilla; stir well. Add whipping cream mixture with pineapple mixture slowly into cream cheese mixture. Pour into 9-inch pie shell and chill until ready to serve.
Put pudding and milk in a Tupperware bowl with a tight lid. Put on lid and shake. Spoon out into a dish and microwave until barely warm. Stir and add bananas.
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup; mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached).
Wrap each chicken breast in bacon and secure with a toothpick. Bake in 350° oven until done. Place breast in a casserole dish. Mix soup and sour cream together. Spoon over chicken. Bake in 350° oven until hot and bubbling.
Heat oven to 350°. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into a 12 x 8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings.
Salt and pepper the chicken breasts. Place in a 9 x 13-inch pan. Mix thoroughly the soup, mushrooms, sour cream and sherry; pour over chicken. Bake at 325° for 2 hours. Serve with wild rice.
Mix together by hand until a dough forms. Roll into small balls. Place on cookie sheet. Bake at 350° for 15 minutes. Remove and while warm, toss cookies in plastic bag of confectioners sugar. Repeat in about 20 minutes. Store in cool place.
Mix all ingredients. Roll out on counter and cut the dough with a cookie cutter. Bake at 375° for 20 minutes.
Cook carrots in salt water until tender. Drain and cool. Add onion, green pepper and green onions. Mix with one tablespoon of oil. Beat together in a large bowl 1/2 cup of oil, sugar, tomato soup, vinegar, mustard and Worcestershire sauce. Then mix all ingredients together. Let stand a few hours, then refrigerate. Real good to make a day or 2 before serving.
Mix well in casserole. Add pieces of chicken, skin side up. Bake in a 375° oven about 1 1/2 hours.
In large mixing bowl, add chicken, cooking sherry, celery, carrots, onion, bell pepper and garlic. Mix together and let marinate overnight in the refrigerator. One hour before cooking, take the bowl out of the refrigerator and add the remaining ingredients. Let sit for 30 minutes and put in a large, deep baking dish or pan. Bake in 400° oven until chicken is tender. Serve with rice or pasta.
Tear the baked cake in pieces and place in a 9 x 13-inch pan. Mix pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread this over the cake. Spoon pie filling on top of this and chill.
Preheat oven to 350°. In 1/4 cup hot butter in skillet, cook onion; add mushrooms and green pepper and cook until tender. Remove vegetables and set aside. In same skillet, heat remaining butter. Add rice and brown slightly, stirring, over low heat. Stir in vegetables and thyme. Heat chicken broth to boiling. Stir into rice-vegetable mixture, then turn into 1-quart casserole. Cover and bake 30 to 40 minutes or until liquid is absorbed and rice is tender.
Mix all ingredients together and mix well. Bake for 1 hour at 350°. Makes 2 loaves; grease pans.
Make the pudding. Add the thawed topping and the cookies. Spoon into new, clean flowerpot. Add a plastic flower on top and gummy worms. Serve with a new, clean trowel.
Mix cake as directed on package and bake. Remove from oven and punch holes with wooden spoon handle. Pour cream of coconut in holes. Sprinkle cake with coconut and cool. Store in refrigerator. Frost with Cool Whip and sprinkle with coconut. This uses a lot of coconut.
Cook carrots and onion in butter until tender; combine with rice and flour. Blend soup, egg and seasonings; add to rice mixture. Turn into greased 8-inch ring mold. Bake in moderate oven (350°) for 30 minutes. Cool 10 minutes before inverting on serving platter. Makes 6 servings.
Let the cream cheese get soft in bowl. Mix with milk and sugar. Fold in Cool Whip. Break up the cake. Fold into cream mixture. Put in glass bowl. Chill overnight. Top with canned cherry pie filling (or any filling of your choice). Fresh sliced strawberries with a little sugar makes a good topping.
Make cake and pudding according to package directions. Cut cake into chunks and layer in trifle bowl alternately with pudding, Cool Whip and crushed candy.
Heat together, but do not boil. Pack into jars and seal while very hot. It is better to make 4 quarts at a time.
Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder, salt, soda and spices. Cream shortening and sugar. Add eggs; beat well. Add flour mixture alternately with sour milk and pumpkin. Pour into greased 1 1/2-quart mold. Steam 1 3/4 hours. Cool a few minutes; loosen from sides of mold. Remove from mold. Serve warm. Makes about 10 servings.
Combine pretzels, margarine and sugar; press into a 9 x 13-inch baking dish, spreading evenly. Bake in a 400° oven for 6 or 7 minutes, watching carefully; let cool.
Mix first 4 ingredients together. Beat in milk and oil until smooth. Pour into ungreased 8 x 8 x 2-inch baking dish. Arrange peaches on top. Mix brown sugar, nuts and cinnamon; sprinkle over peaches. Pour water on top. Bake at 350° for 60 to 70 minutes or until toothpick comes out clean.
Stir together the flour, baking powder, 2 teaspoons of sugar, cream of tartar and salt. Cut in the shortening until mixture resembles coarse crumbs. Make a well in the center. Add milk all at once. Stir just until dough clings together. Knead gently on a lightly floured surface for 10 to 12 strokes. Roll out to about 12 x 14 inches and 1/2 inch thick.
Cook ground beef, ground pork, onion and garlic in heavy Dutch oven or roaster until meat is browned and onion is tender. Drain off excess fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 1 1/2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil; simmer uncovered 1 hour or until mixture is as thick as a good spaghetti sauce.
Drain browned meat and onion. Mix all ingredients together and simmer 10 minutes until flavors blend.
Cream shortening and sugar together. Add eggs and beat well. Make paste with cocoa and food coloring; add to cream mixture. Mix salt, vanilla and buttermilk and add alternately with flour to creamed mixture. Mix soda and vinegar and fold into the mixture. Bake at 350° for 30 minutes in 2 (9-inch) layer pans, greased and floured.
Cook chocolate pudding as directed on package. As soon as pudding is done, add package of cake mix, right from the box, into the hot pudding (do not go by cake box directions). Mix and pour into 13 x 9 x 2-inch baking dish (grease and flour cake pan). Top with chocolate chips and chopped nuts. Bake at 350° for 25 to 30 minutes. (Cake is moist.)
In cast-iron pot, heat the oil. Chop the onion and garlic. Saute in hot oil. Soak bouillon in water to be added later. Add to sauteed mix the chili powder, jalapeno and rice. Brown. Cut sausage into 1/4-inch cubes and add to mixture. Add bouillon mixture. Add salt to taste. Be sure mixture is covered with liquid. Cover pot and place in oven which has been preheated to 350°. Bake for 30 minutes or until rice is tender.
Cream the butter with the sugar. Add the eggs and vanilla. Add the dry ingredients; mix. Add the mashed bananas, nuts and sour cream. Bake in a greased loaf pan at 350° for 1 hour. Makes 1 loaf.
Soak beans in cold water overnight. Saute carrots, onion and celery to a golden color in heavy kettle or Dutch oven. Brown ground beef and drain. To the vegetables in kettle, add 1 gallon water or stock, if available. Add 2 medium raw, cubed potatoes and ground beef. Simmer 3 to 4 hours. Peel the tomatoes; cut up and add to soup. Salt and pepper. Yields 8 servings.
Melt 1/2 cup of margarine and remove from heat. Add peanut butter, powdered sugar, brown sugar and vanilla. Mix well. Put in ungreased 13 x 9-inch pan. Melt chocolate chips and 2 tablespoons margarine and spread on top. Cut while warm into 1-inch squares.
In Dutch oven brown beef; drain off fat. Stir in other ingredients; bring to boiling. Reduce heat, cover and simmer 20 minutes. Makes 6 to 8 servings.
Combine all ingredients except pork strips and mix well. Add pork to marinade; cover and marinate in refrigerator at least one hour. Thread meat onto skewers. Broil or grill, turning frequently 4 to 5 minutes. Serve with rice, if desired. Serves 4.
Combine sugar, flour, cocoa and salt. Mix well. Add enough milk (a little at a time) to make a thin paste. Add eggs, one at a time, mixing well after each addition. Add remainder of milk gradually until well mixed. Add oleo. Cook over moderate heat, stirring constantly, until real thick. Remove from heat. Add vanilla and beat until filling is real smooth. Pour into pie crust and refrigerate overnight. Just before serving, whip the cream and place on top of pie.
Place carrots, onions and celery in bottom of crock-pot. Add whole chicken; salt and pepper and add liquid. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 5 hours. High requires 1 cup liquid. Remove chicken and vegetables with spatula.
Combine garlic salt, mustard and pepper; rub over entire roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, soy sauce, vinegar, honey, celery seed and ginger; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3 1/2 hours or until meat is tender. Remove roast from pan and keep warm.
Combine sugar and water. Bring to a boil. Cool. Combine all ingredients and pour into containers to freeze. Makes about 1 gallon punch.
Mix dry ingredients together. Stir in bacon grease, garlic and Tabasco. Score an onion; wrap with bacon. Place in middle of trash and bake for 2 hours at 250°, stirring frequently.
Mix all ingredients together. Put in a greased covered casserole.	Bake in a 350° oven for 1/2 hour. Serve on party rye or crackers.
Brown hamburger, onion and seasoning in oven (do not cook until done). Mix in bread crumbs, eggs, cheese and drained spinach. Mix well. Stuff into partially cooked shells. Put into casserole dish. Pour your favorite pasta sauce over top. Bake until warmed through and noodles are tender.
Mix yeast and water together. Stir in sugar, oil and egg. Add flour; mix well. Refrigerate 24 hours. Shape into rolls. Let rise. Cook at 425°.
Brown onions in margarine. Add other seasonings and cook until tender. Add shrimp and cook about 20 minutes or until tender. Season to taste. Serve over cooked rice.
Mix ingredients together. Put in a large casserole. Top with 2 cups crushed cornflakes and dot with 1/4 cup oleo. Bake for 1 1/2 hours at 350°.
In large kettle or saucepan, brown ground beef. Drain and add onion; cook until tender. Add rest of ingredients. Bring to a boil and then simmer for 1 to 2 hours, stirring occasionally. Before serving, thicken with 3 tablespoons flour mixed with 1/4 cup water. Stir until thickened. Serve with cornbread. Kids love it!
Just cover with water and simmer on medium flame until no water is left. Add heaping tablespoonful margarine or butter; stir and serve.
Bring sugar, orange juice and pecans to a boil; stir until coated. Pour on a cookie sheet to cool.
In saucepan over medium heat, cook beef cubes in oil until browned on all sides. Stir in mushrooms, carrots, shallots, beef broth, wine, and water. Heat to boiling. Reduce heat to low. Cover pot, and simmer for one hour. Top with parsley; serve.
Cook mixed vegetables and drain well. Drain beans and rinse. Mix all vegetables together. Mix together sugar, flour and salt. Add vinegar, water and mustard. Cook until thick and clear. Pour over vegetables. May be made a day ahead of serving.
Not for consumption! Mix. Bring to a boil. Reduce heat and simmer until house smells like Christmas!
Cook and drain packages of frozen chopped broccoli. Cube Velveeta and cube 1/2 stick of butter. Mix together these ingredients and put in 9 x 13-inch pan. Crush Ritz crackers and sprinkle on top of broccoli mixture. Sprinkle with 1/2 stick melted butter. Bake for 20 to 30 minutes at 350°.
Combine first 5 ingredients in blender. Slowly add vinegar and celery seed. Keeps quite a while. Gets thick and creamy.
Combine apple, orange juice, cranberry sauce and marmalade in small saucepan. Cook until apple is soft but holds its shape. Wipe tenderloins with damp paper towel. Slice them lengthwise to form pocket. Spoon half of apple mixture into each pocket. Secure edges with toothpick. Cut each tenderloin in half. Egg should be beaten with water. Dip tenderloins in egg mixture. Dredge in crumbs. Put in casserole dish not touching. Bake in preheated oven at 350° for 15 to 20 minutes. Serve remaining sauce over turkey. Serves 4. Also good with chicken breasts.
Preheat oven to 400°. Mix all ingredients together except for olives. Form dough into small balls with an olive in the center. Bake about 15 minutes until lightly browned. Makes about 4 dozen. Best served hot.
In microwave, heat milk in 2 cup glass cup for 1 minute on High. Remove and add cheese and stir to moisten. Scrape into blender or food processor and puree until smooth. Return to glass cup. Heat on High 30 seconds. Stir and season.
Layer first 6 ingredients. Combine mayonnaise and sugar in bowl, then spread on top. Top with a little cheese and bacon bits. Refrigerate overnight.
Step 1: Beat eggs and then add rest of ingredients. Mix well. Beat 2 to 3 minutes with electric mixer.
Mix together graham cracker crumbs and melted margarine or butter. Press into the bottom of 9 x 13-inch pan. Refrigerate. Mix confectioners sugar, 2 sticks softened butter or margarine and eggs. Beat for 2 minutes; you may add a little milk to thin; spread on graham cracker crust. Put sliced bananas on top. Add in layers the pineapple, frozen strawberries and Cool Whip. Garnish with chopped nuts and cherries.
Skin and cut chicken breasts in bite size pieces. Saute with celery and onions in margarine. Steam broccoli. Cook rice until nearly done. Combine all ingredients in a large baking dish and bake 30 minutes at 350°. May be reheated in a microwave.
Preheat oven to 350°. Spray 2 baking sheets with vegetable spray. In a medium bowl, stir together the whole wheat flour, unbleached flour and baking powder. Cut butter into mixture with a pastry blender until mixture resembles crumbs. Mix in nuts. In a small bowl, beat together the eggs and honey. Add grape juice, extracts and spices. Stir into flour mixture. Drop by teaspoonfuls onto baking sheets. Bake for 10 minutes. Makes 36 cookies.
Combine all ingredients, except the cheese, then pile lightly into a 1 1/2-quart buttered casserole or into individual baking dishes. Sprinkle lightly with grated cheese. Bake at 450° for about 15 minutes, or until hot and bubbly. Serves 6.
Cream butter and brown sugar; add eggs, beating well. Combine flour, soda and salt and add alternately with milk. Stir in nuts and dates, mixing thoroughly. Spoon into 2 well-greased 9 x 5 x 3-inch loaf pans or five 16-ounce cans. Bake loaves in a preheated 350° oven for 60 minutes and cans in a 325° oven for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool on rack for 10 minutes. Turn out of pans and continue cooling on rack. Makes 2 loaves.
To Make One Gallon Of Tea: Put cloves in 1 quart of water. Bring to a slow boil; simmer for 15 to 20 minutes. Pour mixture through a strainer (to catch cloves) into a gallon size container. Add teabags; steep 3 minutes. Add 3 quarts more of hot water to make a gallon. Sweeten to taste. Chill. (Amount of clove can be adjusted to taste.)
Heat oven to 350°. Place fryer (whole) on a baking pan or dish. Pour soy sauce over chicken and try to brush some inside the stomach. Sprinkle the garlic salt, then the sugar and lastly the ground pepper all around the chicken. Place pan in the oven and bake, checking occasionally. Check every 15 minutes until done and when doing so, brush drippings over and around the chicken.
Mix Veg-All, onion, cheese, celery and mayonnaise. Top with wafers mixed with melted butter. Bake at 350° for 30 minutes.
Preheat oven to 375°. Combine filling ingredients in order given. Pour into pie shell. Bake 50 to 60 minutes or until knife inserted from center comes out clean. Top with streusel topping and bake an additional 15 minutes.
Line baking pans with aluminum foil. Use two 9 x 5 x 3 loaf pans or a 10 x 4-inch tube pan or 4 pound-size coffee cans. Have nuts and fruit ready. Save some to decorate top of cake.
Heat butter; add sugar. Beat and add eggs and all other ingredients. Blend well and bake in 1 unbaked pie shell at 350°.
Combine sugar and butter and cream well. Add beaten eggs and flour; mix well. Stir in pineapple, coconut and vanilla. Bake at 350° for 45 minutes or until set.
Mix all ingredients together until dough is well mixed. Dough should be fairly firm. Roll on lightly floured board until dough is about 1/4-inch thick.
Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted and well blended. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Press mixture evenly into greased 13 x 9 x 2-inch pan. Cool completely. Yields 24 squares (each 2-inch square).
Mix cake mix, butter and egg. Press into 9 x 13 x 2-inch baking dish.
Bring kidney beans, water and picante sauce to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cilantro, if desired. Makes 4 cups or 6 servings.
Combine broth, garlic and 1 chopped onion in a large pot. Bring to a boil. Simmer for 2 1/2 to 3 hours. Saute other onion in oleo until tender. Add chilies and seasonings. Mix and add to cooked beans. Add chicken; simmer to blend flavors, about 1 hour.
Cook and slice beets. In saucepan, stir cornstarch, sugar, salt and pepper. Gradually stir in water (liquid from canned beets) and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; add beets and heat through. If liquid from canned beets doesn't make 2/3 cup, add water.
Cut top off pumpkin and scoop out. Simmer in salted boiling water until almost tender (10 to 15 minutes). Do not overcook. Brown beef and onions; add green, red peppers and garlic. Cook for 1 minute. Drain and add balance of ingredients. Spoon into pumpkin. Add top and brush with oil. Bake at 350° for 1 hour. Let stand for 10 minutes. Cut into wedges and serve. Small pumpkin serves 6 to 8.
Beat together egg yolks and sugar. Add cream and milk. Stir in cinnamon and nutmeg to taste. Whip egg whites until stiff and fold in mixture. Add rum and then egg whites.
If using canned salmon, discard skin and dark meat. Cook onions in butter about 5 minutes. Add salmon, salt, pepper and lemon juice. Add flour mixed with 1 tablespoon of the milk and stir to mix. Add potatoes and milk. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Garnish with dill.
Preheat oven to 350°. Lightly grease a 10-inch pie plate. Set aside. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup shredded Parmesan. Stir into spaghetti. Pour spaghetti mixture into prepared pie plate. Form into a "crust." Spread Ricotta over bottom of spaghetti crust. Top with spaghetti sauce. Bake uncovered 25 minutes. Top with shredded Mozzarella. Bake 5 minutes more until cheese melts. Remove from oven. Sprinkle with reserved 1/4 cup shredded Parmesan. Cool 10 minutes before cutting into wedges.