HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter and flour baking pan (tube, loaf or 16 ounce size cans from corn, peas, etc., washed). Fill with batter until 1/2 to 3/4 full after combining all ingredients. Sift flour and soda. In a larger bowl, combine all other ingredients, then fold in dry ingredients. Bake at 300° for about 1 to 2 hours depending on size and shape of pan used. Enjoy!
Melt butterscotch and peanut butter in microwave about 3 minutes. Mix vanilla, then cornflakes, thoroughly coating them. Drop on cookie sheet, then refrigerate.
Mix all together and pour into a baking dish. Bake at 350° for 30 to 45 minutes.
Combine first 4 ingredients. Let stand 3 hours. Drain. Combine all other ingredients in large pot. Add cucumbers to vinegar mixture and heat to boiling. Put in jars. Seal while hot. (Water bath 15 minutes, optional.) Yield: About 6 pints.
Mix first 5 ingredients. Add egg, butter and chopped nuts. Stir well and add cherries. Bake in greased 8-inch square pan for 45 minutes at 325° until done.
Grease a 13 x 9-inch baking pan. Steam broccoli until partially cooked. Cool. Drain. Press dry. Beat eggs and milk until frothy. Thoroughly mix flour, baking powder and salt. Stir in egg mixture. Mix well. Fold in broccoli, cheese and onion. Spoon into baking pan. Bake 35 minutes or until set and lightly brown at 350°. Makes 4 dozen 1 1/2-inch squares.
Before you go to bed, grease a 10 inch bundt pan and add frozen rolls; sprinkle with brown sugar, and pudding powder, and cinnamon. Pour melted butter over and cover with a clean damp cloth. Let stand at room temperature. The next morning, preheat oven to 350° and bake about 25 minutes. Let set for 5 minutes before serving.
Mix first 3 ingredients with 3 cups water. Bring to a boil over medium heat and cook, stirring constantly for 5 minutes. Cool (very important to cool completely). Whip 1 package Dream Whip. Add to cooled Jell-O mixture. Add 1 can mandarin oranges (drained). You can leave whole or cut in half.
Place blueberries in a 13 x 9-inch pan. Mix the flour, 1 1/2 cups sugar, margarine, milk and baking powder. Pour batter over berries. Mix 1 cup sugar and cornstarch. Pour over batter. Pour 1 cup boiling water over all. Bake at 350° for 1 hour.
Heat oven to 250°. Place butter in 9 x 13 pan and put in oven until butter melts. Add Worcestershire and salts to butter. Add remaining ingredients, stirring to coat evenly. Return to oven and bake for 45 minutes, stirring every 15 minutes. Cool and store in a tightly covered container.
Remove skin off of chicken. Arrange in a 2 to 3 quart baking dish. Put a slice of cheese on each piece of chicken. Stir together soup and	wine. Pour on the chicken. Coarsely crush stuffing over the	top. Drizzle with margarine. Bake, uncovered, at 350° for 50 minutes.
Mix all together until smooth. Beat 10 minutes. Bake 1 hour and 10 minutes at 350°.
Combine cornstarch, 1 1/4 cups sugar, lemon juice, lemon rind and salt. Beat egg yolks. Add to dry mixture. Gradually add boiling water. Heat to boiling over direct heat. Boil gently for 4 minutes, stirring constantly. Pour into pie shell. Beat egg whites until stiff but not dry. Gradually beat in 6 tablespoons sugar. Spread meringue over top of pie to touch all edges of crust. Bake at 425° for 4 to 5 minutes. Cool on a cake rack. Serve cold.
Remove skin from chicken. In 2-quart oblong baking dish, arrange chicken. Cover with foil. Bake at 375° for 30 minutes. Meanwhile, in small bowl, combine soup, brown sugar, water, vinegar and Worcestershire sauce; set aside. Spoon soup mixture over chicken. Bake, uncovered, for 30 minutes more or until chicken is no longer pink and juices run clear.
Mix sugar and cocoa. Add milk and margarine. Cook for 2 minutes and 30 seconds. Add peanut butter and oats. Drop by spoonfuls on waxed paper or lightly buttered sheet pan to cool. Yields 20 to 30 pieces.
Mix everything together and beat until thoroughly mixed. Preheat oven to 325°; grease and flour tube or Bundt pan; if nuts are used, sprinkle over bottom of pan; pour batter over nuts and bake 1 hour. Cool; invert onto serving platter and prick top of cake with fork. Top with Rum Glaze.
Cream together the Crisco and honey. Add the All-Bran, 100% bran cereal and boiling water. Blend in the eggs. Sift together the flour, baking soda and salt. Add the ???. Bake at 350° for 20 minutes. Makes a large batch. Store batter in refrigerator in jars until ready to bake.
Spray 9 x 13-inch pan with PAM. Place 20 biscuits into pan or whatever it takes to fill pan. Mix sugar, brown sugar, cinnamon and nuts. Set-aside. In saucepan, melt 1 stick margarine. Remove from heat, add sugar/nut mixture and 1 tablespoon water. Stir until mixed. Spoon mixture over biscuits. Bake at 400° about 15 to 18 minutes.
Mix ingredients together and toss with pretzels. Toss each hour until dry. Keeps well in Ziploc bags.
Heat oil in large heavy skillet over medium-high heat. Add shrimp, onion and garlic and saute until shrimp turns pink (about 1 minute). Remove from heat and add tequila; return to heat and bring to a boil, scraping up any browned bits. Transfer to medium bowl and cool. Toss shrimp with lime juice and salt. Garnish with lime wedges and serve.
Mix lemon juice and condensed milk with spoon. Then fold in Cool Whip. Put pie filling on top of pie as a topping. Refrigerate at least 6 hours. Makes 2 pies.
Peel and slice apples. Heat margarine or drippings in skillet. Add apples; cover and steam to desired tenderness (can use a small amount of water if needed). When apples are almost done, add sugar; continue to cook until apples are glazed and keep their shape. Delicious.
Prepare macaroni according to package directions; drain. Melt butter; add green pepper and onion. Cook until tender. Do not brown. Add chilli, corn, seasoned salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked macaroni; top with cheese. Cover and heat on low for 5 minutes. Makes 6 servings.
Mix ingredients together. Roll pieces of mixture into balls and place on wax paper. Refrigerate one hour.
Heat muffins as package label directs, sliced crosswise in half. Spread 1 tablespoon cream cheese over cut side of bottom half of each muffin; cover with top half of muffin, cut side down. Place remaining cream cheese in small pastry bag fitted with star tip. Make eyes and hair on each muffin top. Attach raisins, cream-cheese eyes; press apples in muffin for hair, nose and mouth. Makes 6 servings.
Cream sugar and oil; add remaining ingredients in order. Bake at 350° for 40 minutes or until done.
Dissolve Jell-O in water, then dissolve cream cheese in Jell-O and hot water. Add milk, pineapple and pecans. Chill until firm.
Combine Jell-O in hot water. Fold in pineapple and strawberries. Add bananas. Pour half of mixture into square dish. Congeal. Spread top with layer of sour cream. Pour remaining mixture on top of sour cream and congeal. Serve on lettuce.
Mix graham crackers, sugar, margarine and nuts. Press into oblong pan. Bake 10 minutes at 350°. Cool.
Bake pizza crust on cookie sheet 5 to 7 minutes, let cool. Mix cream cheese and Ranch dressing mix together; then stir mayonnaise and spread over pizza crust. Cut vegetables up small (Salad Shooter works great). Layer	vegetables on pizza crust and topping.	Sprinkle with cheese.
Mix together 2 sticks margarine, 2 tablespoons cocoa, vanilla, sugar, eggs, coconut, flour and nuts. Bake at 350° for 35 to 40 minutes. As soon as cake is removed from oven, spread with marshmallow cream. Now, melt remaining margarine; stir in other ingredients (milk, 3 1/2 tablespoons cocoa and confectioners sugar). Spread over marshmallow cream.
Roll into balls. Bake 30 minutes at 325°. Remove from oven and roll in powdered sugar while hot.
Mix butter and brown sugar. Boil 2 minutes (good). Pour over cereal mixture and mix. Bake 8 minutes more. Let cool.
Blend cornstarch with small amount of cold stock in a large saucepan. Add the rest of the stock, mixing well, and then remaining ingredients except eggs. Bring to a boil. Reduce heat and simmer until clear, stirring occasionally. Slowly stir in eggs. Season to taste.
Do not use mint or black gumdrops. Cream together the sugars and shortening. Add eggs then flour, which has been mixed with salt, soda and baking powder. Next add vanilla then the coconut and quick oats. Last, add the gumdrops. Drop by spoonful onto a greased cookie sheet. Bake at 350° for 12 minutes.
Wash chicken and pat dry. Place chicken pieces between two sheets of wax paper. Flatten pieces slightly with a meat mallet. Sprinkle lightly with salt and pepper and drip a little lemon juice over each piece. Dip chicken in egg, then bread crumbs to coat well on both sides. Melt butter or margarine in large skillet over moderately high heat. Fry chicken pieces until golden brown, about 3 to 4 minutes on each side. Do not overcook or chicken will become tough.
Add all ingredients and fold over and over. Put some cheese on top. Squeeze butter on top. Bake at 350° for 30 to 45 minutes.
In large bowl, put 2 cups all-bran and pour boiling water with oleo in it over the bran. Add remaining 4 cups cereal, eggs and sugar; mix well. Sift together flour, baking soda and salt. Add flour mixture and buttermilk, alternately, until all of both are used. Cover and store in refrigerator up to 6 weeks. Bake in muffin pan at 375° for 12 to 15 minutes.
Mix first three ingredients together and press into a 9 X 12 pan. Mix the remaining four ingredients together and pour over cake mix. Bake at 300 for 1 hour. Cool and cut into squares.
Mix all ingredients together; add enough flour to coat. Fry in bacon drippings and cooking oil. Cook, covered and over low heat, stirring occasionally 10 or 15 minutes or until tender.
In a saucepan, boil water. Add salt. Add grits slowly. Stir. Cook 4 1/2 minutes or until thick. Cut up cheese. Add cheese, butter, milk and then beaten eggs. Take off heat.
Blend softened cream cheese with mayonnaise; fold in crabmeat. Split muffins. Place a tomato slice on each split muffin, cover with 1 large spoonful of crab mixture. Top each with generous sprinkling of grated cheese.	Bake in 400° oven for 15 to 20 minutes until cheese melts. Makes 8 servings.
Cream butter and sugar; add beaten egg yolk, nuts and pineapple. Fold in beaten egg whites. Spread between layers of 2 vanilla wafers. Chill for 4 hours; roll in whipped cream and then in coconut. Refrigerate until serving time.
Mix Veg-All, onion, mayonnaise, celery, water chestnuts and cheese. Pour into a casserole dish. Top with cracker crumbs, mixed with a little melted butter. Bake at 350° for 30 minutes.
Peel potatoes and chop onions. Combine potatoes, onion and salt. Heat 2 skillets. Heat butter until slightly brown. Add half of potato mixture to each skillet. Cook for about 8 minutes stirring once or twice. Add grated cheese and firmly press mixture. Cook, covered about 5 minutes until bottom is crispy. Turn over and cook 5 more minutes. Low to medium heat.
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beat well with each addition. Mix flour and baking powder, and beat alternately with milk into the sugar mixture. Fold in 1 tsp. vanilla and pureed strawberries. Divide equally into the three prepared cake pans. Bake for 25 minutes in preheated oven, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then remove from pans and cool completely.
In a large heatproof pitcher, beat the eggs. Add granulated sugar and salt. Slowly blend in the scalded milk and stir in the vanilla. In the bottom of each custard cup, put a rounded tablespoon of dark brown sugar and pour the egg mixture in. Set in a pan of hot water and bake at 350° until a knife comes out clean, about 1/2 hour.
Mix pistachio pudding and Cool Whip and set aside. Mix the last 4 ingredients well, then add to the pudding mixture and refrigerate.
Add flour to suit. Roll it thin; cut into strips and twist as you fry. Lay out on paper towels to cool. Sprinkle with confectioners sugar.
Melt candy bars until just melted (they should not be very hot). Stir together the thawed Cool Whip very rapidly. Pour mixture into pie crust. Chill in refrigerator for 2 hours. Slice and serve!
Dissolve Jell-O in boiling water. Add cold water. Stir in peach filling and nuts; mix well. Congeal. Mix cream cheese, sour cream and sugar; spread on top.
Saute beef and onion until lightly browned. Add soup, 1 teaspoon of salt, water, pepper, corn, chili powder and green pepper. Simmer 15 minutes. Place in lightly greased 1 1/2-quart casserole; set aside. Combine cornbread, flour, sugar, remaining 1/2 teaspoon salt and baking powder. Add remaining ingredients. Mix well. Spoon cornbread topping over meat mixture. Bake in preheated 400° oven for about 25 minutes.
Cook frozen green beans for 2 to 3 minutes. Save 1/2 cup liquid. Pour drained beans in bottom of 2-quart casserole dish. Place cooked chicken on green beans. Put 2 soups plus bean liquid and cheese (cut into cubes) in saucepan. Cook until cheese is melted, stirring continually. Pour over chicken. Sprinkle mushrooms over top. Bake 1 hour at 350°. Serves 6 to 8. Serve over cooked rice.
Combine ground beef, green pepper and onion in a large skillet; cook until meat is browned, stirring to crumble; drain. Stir in remaining ingredients; spoon mixture into a lightly greased baking dish (10 x 6 x 2 inches) and bake uncovered at 350° for about 30 minutes. Yield 4 to 6 servings.
Melt butter in 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain pineapple (save juice). Arrange pineapple slices with cherry halves in center on sugar mixture. Add water to pineapple juice to make the water called for on cake recipe. Make cake batter. Pour over fruit. Bake at 350° for 45 to 50 minutes.
Mix the cornstarch in a little cold water. Add to boiling water and jello. Boil for 2 minutes. Let cool. Add Equal and pour in strawberries. Pour this mixture in crust and chill. Top with Cool Whip.
Mix ingredients. Bake in round pans (do not grease pans) for 35 to 40 minutes at 300°. Split layers and put cream between layers. Hold together with toothpicks. Cover top and sides with cream.
Cook sauces together. Mix well with hamburger and onion. Add seasonings to your taste!
Blend together the first 5 ingredients. Wrap 1 teaspoon around each of the 24 olives. Cover completely. Arrange on ungreased baking sheet. Refrigerate. Bake at 400° for 10 to 15 minutes. Serve warm.
Sprinkle fish with salt and pepper and arrange in shallow baking dish. Sprinkle with parsley. Melt butter; add and blend lemon juice, then add mushrooms and saute over low heat 10 to 12 minutes, stirring occasionally. Blend in flour, then add cream gradually and simmer until thickened, stirring constantly. Simmer 10 minutes more, stirring occasionally. Add sherry and pinch of salt and pepper. Pour sauce over fish and sprinkle with cheese, then bread crumbs and a dash of paprika. Bake 20 minutes at 450° or until fish is no longer transparent and flakes easily and top is nicely browned.
Cook ground meat with taco seasoning and drain. Add beans to meat and heat until beans are warm. Spread in 9 x 13-inch pan. Spread sour cream over top of mixture. Shred lettuce and add on top. Layer over with chopped tomatoes and onions. Put taco sauce over top and add grated cheese. Top with chips.
Sift dry ingredients together. Cut shortening into flour mixture. Make a well in center of flour and pour milk in well. Stir until dough cleans the bowl (not over half a minute). Knead dough 1/2 minute. Pat dough out on a floured surface to about 1/2-inch thick. Cut with a 2-inch biscuit cutter and bake for 10 minutes or until golden brown.
About 20 minutes before serving, drain beets, reserving 1/2 cup of beet liquid.
Melt margarine in pan. Add brown sugar, corn syrup and water. Stir over moderate heat until mixture simmers and sugar dissolves. Pour half syrup mixture into 2 greased and floured 9-inch round pans. Sprinkle with nuts. Mix cake according to package. Pour half of batter in each pan. Bake according to package directions. Cool 5 minutes and remove. Scrape left topping onto cakes. Cool completely before frosting.
Cook rice in water until moisture is taken up. Add the milk to rice and cook until well taken up. Stir in cheese until blended. In a quart baking dish that has been buttered, put a layer of rice, then spinach. Repeat layers. Top with bread crumbs. Bake in hot 400° oven for 30 minutes.
In a large skillet, melt 1/4 cup butter, saute shallots until golden. Add pea pods and scallions. Stir-fry 1 minute. Remove to heated platter. To same skillet, add sea scallops, cut into quarters. Cook 3 to 5 minutes until done. Do not overcook. Remove with slotted spoon and place over vegetables on platter.
Mix dry ingredients together. Mix remaining ingredients and add dry ingredients. Stir carefully. Turn batter into two greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool in pans for 10 minutes, then turn out onto cooling racks. Ice with any desired icing.
Mix all ingredients together well and place in buttered casserole. Refrigerate overnight. Take out of refrigerator one hour ahead. Put crumbs or croutons on top. Bake at 350° for 30 to 40 minutes. Makes 1 large and 1 small casserole.
Cut corn off the cob. Mix together corn, soup, bouillon, pepper and 1/3 of Durkee onions. Add 1/2 can water. Put into 1 to 1 1/2-quart dish. Top with remaining onions. Bake 20 minutes at 350°. Cover loosely with foil. Keeps down overbrowning of onions.
Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly, until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove from heat. Let stand, uncovered, at least 30 minutes. About 20 minutes before serving, add shrimp and cook over medium heat to 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450° oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce.
Brown hamburger; drain grease. Add onion, seasonings and flour; stir well. Add rest of ingredients. Simmer, stirring occasionally. May cook slowly several hours.
In a mixing bowl dissolve yeast in warm water. Stir in sugar, salt and 1/2 flour. Beat until smooth. Add shortening. Beat in remaining flour; stir until smooth. Let rise in a warm place until double in size or set in pan of hot water about 45 minutes. Bake at 400° for 15 to 20 minutes.
Marinate the chicken pieces for at least 2 hours or overnight. Cook when guests arrive. If using chicken wings, separate them at the joints into 3 sections. Discard tips or save for stock. Place chicken in shallow dish. In a 1-cup glass measure, combine honey, soy sauce and mustard. Stir to blend well. Cook on High 1 minute. Brush chicken wings with honey mixture. Roll wings in sesame seed to coat lightly. Sprinkle with paprika. Arrange on a shallow 9-inch plate, like spokes on a wheel, with thickest portion facing outside of dish.
Place cream cheese, cottage cheese and mayonnaise in bowl. Beat well. Add remaining ingredients. Beat well. Refrigerate until served. Serve with crackers or raw vegetables.
Cream the first 4 ingredients then add the next 5 and mix well. Pour into the shell, decorate with the remaining nuts and bake in a preheated oven at 350° for 55 minutes. (You may want to place the pie in the lower 1/2 of the oven to keep the top from browning before the custard is properly set.) Serve warm with whipped cream or ice cream.
Mix together first 3 ingredients and press in a 13 x 9-inch cake pan. Take powdered sugar, cream cheese and 2 eggs and mix together. Spread on top of cake mixture. Bake at 300° until golden brown, about 1 hour.
Mix together 1 can applesauce and 1 can cranberry sauce; put 1/2 of mixture in 9 x 13-inch pan. Mix 4 medium sliced bananas into other fruit; place all on top of sauce mixture. Top with other 1/2 of sauces mix. Dot with butter and sprinkle with brown sugar. Bake at 350° for 45 minutes. If you have questions, call Judy.
Combine sugar, water and syrup in a large saucepan over medium-high heat. Cook and stir until sugar dissolves. Bring to a boil, then cover and boil for 2 minutes. Remove lid and cook until soft, firm ball stage. Beat egg whites until stiff. Pour syrup slowly over beaten egg whites. Continue beating. Add vanilla and beat until it loses gloss. Add nuts last, if desired. Spoon out quickly on wax paper.
Beat eggs 5 to 8 minutes; add sugar, salt and vanilla. Beat well. Add Milnot. Pour mixture into freezer can. Add milk to fill line.
Line a 9-inch pie pan with rich pastry. Slice tomatoes thin and mound slightly in center. Sugar mixture should be added gradually between layer of tomatoes. Add lemon juice, allspice and butter on top. Add top crust and bake at 425° for 15 minutes. Reduce heat to 325° when pie starts to bubble and continue baking until filling has thickened and tomatoes are tender. Remove from oven and cool. Enjoy with ice cream.
Saute onion and carrots in butter. Add to a soup pot the onion, carrots, potatoes, salt, chicken broth and water. Cook until potatoes are tender. Add parsley, juice from clams, milk and wine. Simmer 5 minutes. Add clams. Simmer 5 more minutes and serve.
Brown sausage and drain well. Saute onion and celery. Simmer rice in water for 15 minutes. Add soup mix and simmer 15 minutes, until tender. Mix all together, put into greased 2-quart casserole. Top with crumbs or almonds. (I put in 2 dishes and freeze one.) Bake at 375° for 15 to 20 minutes.
Brown ground beef without oil until the pink is gone. Place in a mixing bowl. Put in ground kha, coriander seed powder and garlic powder. Mix well, then let cool for 5 minutes. Season the beef with fish sauce, salt, lime juice, rice powder, chili powder and chopped red onion. Then add mint leaves, green onion and sprig coriander; mix well.
Combine all ingredients in order given and mix well. Pour into greased 10-inch Pyrex pie plate. Bake at 350° for 45 minutes. Very good. Easy, just mix and cook.
Combine sugar, cornstarch and water and cook until thickened, stirring constantly. Remove from heat and add butter and food coloring. Stir until blended well. Place peaches in baked pie crust and pour mixture over them. Top with whipped cream before serving, if desired.
Grease 10 x 15 x 1-inch pan. Cover bottom with pecans. Make batter of other ingredients except pineapple and cherries; pour batter over pecans and press it in with dampened hands. Cut fruit and press in slightly to mix evenly. Bake at 350° for 1 hour.
Mix first 3 ingredients, cook over medium heat, stirring constantly. Bring to a rolling boil. Cook 5 minutes, stirring constantly. Take off burner. Add marshmallow cream and stir until melted. Add chocolate morsels, stir until melted. Add vanilla and nuts. Pour into 9 x 13-inch pan. Makes 3 pounds of fudge.
Melt cheese in soup. Pour over uncooked vegetables in a 13 x 9-inch pan or dish. Bake at 350° for 30 to 40 minutes. Serves 10 to 12.
Mix eggs, sugar, oil and pumpkin with mixer. Combine flour, cinnamon, baking powder, baking soda and salt. Gradually add to pumpkin mixture and mix well. Pour into ungreased 15 x 10 x 1-inch baking pan or cookie sheet. Bake at 350° for 25 to 30 minutes. Cool. Frost with icing.
Cream shortening and sugar thoroughly, add egg and beat well. Blend in applesauce. Sift together, flour, salt, baking soda, baking powder, cinnamon, allspice, ground cloves and nutmeg. Blend creamed mixture gradually. Stir in raisins and walnuts. Bake in moderate oven (350°).
Place chocolate chips, condensed milk and margarine in top of a double boiler. Cook over medium heat until chocolate and margarine are melted. Stir constantly. Remove from heat; stir in nuts and marshmallows. Line a cookie sheet with waxed paper. Drop spoonfuls of candy on paper. Refrigerate several hours.