HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all liquid ingredients together real good, then add dry ingredients. Mix well, then add your nuts and raisins. Pour in oiled 4 pound coffee cans 1/2 full or 6 or 8 No. 2 cans 1/2 full or you can use loaf pans. Bake at 350° for 1 hour.
Prepare cake mix as directed on box. Pour 1/2 of mixture into floured 9 x 13-inch pan. Bake for 15 minutes at 350°.
Melt oleo with stuffing mix. Mix soups, broth and chicken. Grease a 9 x 13-inch baking dish. Layer 1/2 corn bread mix. Add chicken mixture and cover with rest of corn bread mixture. Bake, uncovered, at 350° for 45 minutes.
Combine all ingredients, except buns, and simmer, covered, for 1 hour. Serve on hot toasted buns.
Layer yogurt, fruit and graham cracker crumbs in cups or glasses to make parfaits.
Combine corn flake crumbs, brown sugar and cloves. Cut Spam crosswise into eight slices. Spread both sides of slices with mustard, then coat generously with a crust of corn flake crumb mixture. Place Spam and pineapple slices individually in a foil lined shallow baking pan; do not crowd. Brush pineapple slices with butter. Bake in 350° oven for 20 minutes. Serve on heated platter, placing a Spam slice on each pineapple slice.
Mix cookies with 1/2 cup melted margarnie. Press in 9 x 13-inch cake pan. Spoon or cut soft ice cream on top of cookies. Freeze until firm. Put powdered sugar, evaporated milk, 1/2 cup margarine and chocolate chips in saucepan. Boil ingredients on top of stove for 8 minutes, stirring constantly. Cool on stove. Spread over ice cream and freeze. Top with Cool Whip and drizzle caramel on top. Sprinkle with nuts.
Saute vegetables, except tomatoes, in oil for 4 to 5 minutes. Add tomatoes, chicken stock, tomato sauce and seasonings. Simmer for 30 minutes.
Preheat oven to 350°. Grease baking sheets or spray with Pam. Sift together the flour, baking powder and salt; set aside. Beat the margarine and sugars in a large bowl with an electric mixer at high speed until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in vanilla. Turn mixer speed to low. Add the flour mixture and mix until all the ingredients are well blended. Stir in the chips and nuts. Drop 1/4 cup at a time, 4 inches apart, onto baking sheets. Bake in preheated oven for 15 minutes. Cool on wire racks. Store in airtight container.
Place the spices in a bag of fine cheesecloth. Peel and cut into thin slices, the lemons and oranges, mixing with the apple cider and pineapple juice. To this add the bag of spices and bring to a very low simmering boil. Stir as it simmers for approximately 15 minutes, then add salt and stir vigorously.
Shred Cheddar, Velveeta and cream cheese. Combine shredded cheeses with remaining ingredients, except chopped nuts. Tear off a piece of Saran Wrap large enough to overlap a custard cup or small bowl. Form cheese mixture into ball on Saran Wrap in bowl. Wrap and refrigerate until firm. Unwrap and roll in chopped nuts. Decorate with maraschino cherry, if desired. Rewrap in fresh Saran Wrap. Store in freezer. Makes 6 to 7 four-inch balls.
Mix eggs, sugar and Karo syrup. Add butter, flavor and nuts. Stir until mixed well. Bake at 350°.
Put the sugar, milk, butter and cocoa in a pan and boil 2 minutes. Remove from heat and add vanilla, peanut butter and oats. Spoon out and lay on wax paper.
Bake cake as directed. When done and slightly cool, punch holes in cake with fork. Pour condensed milk over cake. Cool completely and top with Cool Whip and pecans.
Bake covered for 5 to 6 hours at low temperature (275° to 300°). Fork apart when 3/4 done. Serve on buns with Arby's sauce. Very good!
Combine beans and seasoning mix. Put in bottom of pan. Layer rest of ingredients and chill.
Cream together butter, Crisco and sugar. Add eggs one at a time. Sift flour, baking powder and salt together. Add dry ingredients alternately with milk. Add vanilla (coconut flavoring is also good). Pour into a greased and floured tube pan. Bake at 325° for 80 minutes or until it tests done.
Put oil, onions and pepper in frying pan; stir for about 1 minute. Add eggs; scramble. Add rice. Cook about 10 minutes.
Cook ground meat until well done. Pour all other ingredients into drained ground meat. Let simmer for about 20 minutes and eat.
Add 3 cans soup to large pot. Peel and slice onions. Saute in 1/4 stick butter until tender. Add to broth. Make a roux of 1/4 stick butter and 2 tablespoons flour. Slowly add 1 can broth, continually stirring. Add to broth and simmer. Pour soup in bowl. Place slice of French bread on top and sprinkle with Mozzarella cheese. Bake in oven until cheese melts.
Cook the pineapple, apricots, sugar, cornstarch and salt together, stirring constantly, until thick and clear. Cool.
Mix all ingredients, except tomato sauce, and shape into small balls. Put in open roasting pan and pour the tomato sauce over the top. Bake 1 1/2 hours at 350°.
Pour water over gelatin; stir to dissolve. Add frozen strawberries; stir until berries break apart. When mixture is partially set, pour in baked pie shell. Chill until set. Serve with whipped cream.	Raspberries can be used also. Use raspberry flavored gelatin and 2 (10 ounce) packages of frozen raspberries.
Cook meat until soft and crumbly. Add onions and celery to meat. Add pepper and soy sauce, mix well. Add soups, water and rice, mix well and stir into casserole and cover. In 350° oven, bake 1/2 hour, stir and continue to bake another 1/2 hour. Remove and top with noodles. Bake, uncovered, 15 minutes more. Serves 8. (Is more flavorful if made the day before then reheated before serving.)
Slice squash in small pieces or blend in food processor. Cook squash and diced onion together in small amount of water until they are slightly tender. Drain off most of the water, leaving only a small amount. Grate the carrot, chop the pepper and add to squash and onion. Add chicken soup and sugar; mix well. Fold in sour cream and 3/4 stuffing. Add melted oleo and mix well. Pour into slightly greased medium size baking dish. Cook mixture with rest of stuffing. Bake at 350° for 45 minutes or until brown.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Combine cake mix, eggs, strawberries, dry gelatin, nuts, flour and oil and beat well. Pour into an angel food cake pan and bake at 350° for 45 minutes. Serve plain or with whipped cream.
Mix butter, cake mix and 1 egg together; press into a 9 x 13-inch cake pan. Combine cream cheese, eggs and sugar. Pour over pressed mixture and cook for 35 minutes or until done.
Combine flour, sugar, baking soda and salt in mixing bowl. Combine egg and fruit with syrup and vanilla; add to dry ingredients and mix to dampen. Pour into greased 8-inch pan. Mix together brown sugar and nuts. Sprinkle over batter. Bake in a 350° oven for 45 minutes until cake tests done. Cool. Cut into 9 squares. Serve topped with whipped cream. Makes 9 servings.
Heat oven to 350°. Cook onion in butter until tender. Spread mixture in baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Top with egg slices; sprinkle with cheese. Beat remaining ingredients in bowl. Pour mixture over cheese. Overlap bread slices on top. Bake 30 to 35 minutes. Serves 6. Can be made ahead and refrigerated overnight except for addition of bread. Add bread and bake 45 minutes. Serve with blueberry coffee cake and cut up fruit.
Cook cornbread mix as directed. Crumble cornbread in 9 x 13 pan. Layer as follows:
Sprinkle yeast over warm water. In a large bowl, stir flour and salt. Add dissolved yeast. Mix thoroughly. Knead on floured board until smooth and elastic. Shape into ball. Place in greased bowl. Grease top of dough. Cover and let rise in draft free, warm place until doubled.
In large bowl, combine peanut butter, butter, brown sugar and granulated sugar. Beat until creamy. Gradually beat in eggs and vanilla. In small bowl, combine flour, baking powder and salt. Blend into peanut butter mixture. Spread in greased 13 x 9 x 2-inch baking pan. Sprinkle chocolate morsels over top. Bake at 350° for 5 minutes.
Boil chicken 20 to 30 minutes; drain. Prepare soup with milk; add chicken. Prepare pastry shells according to directions. Spoon creamed chicken over pastry shells.
Mix all together and into small balls. Bake 15 minutes at 350°. May be frozen.
Chop nuts fine. Set aside. Soften gelatin in water in 2-quart saucepan. Stir in pumpkin, 1/2 cup sugar, milk, lightly beaten egg yolks, spice and salt. Heat to just boiling, stirring constantly. Turn heat very low and cook for 5 minutes, while stirring. Remove from heat and add vanilla. Let cool. Chill until mixture thickens slightly. Beat egg whites to soft peaks; gradually beat in 2 teaspoons sugar, beating until stiff. Fold whites and nuts into pumpkin mixture. Pour into shell. Chill 4 hours before cutting (better overnight). Serve with whipped cream and walnut half.
Sift flour, soda, baking powder and spices (3 times). Cream shortening with sugar until fluffy. Add sifted dry ingredients and soup alternately in small amounts, beating thoroughly after each addition. Stir in raisins and nuts. Pour into small loaf pan. Bake at 350 degrees for 50-60 minutes. Let stand 12 hours if possible.
Melt oleo in pan (13 x 9-inch). Add other ingredients in order in layers. Bake 20 minutes at 350°. Cut while warm.
Preheat oven to 450°. Mix filling ingredients in order given: pumpkin, eggs, salt, cinnamon, cloves and	milk. Pour into shell. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes or until knife blade comes out clean. Cool. Garnish with cream.
Blend cheese with enough mayonnaise to make spreading consistency. Add the rest of the ingredients. Spread on bread.
Mix flour, soda and salt. Cream butter, sugar, egg and vanilla until blended. Mix with flour mixture, chocolate and nuts. Shape into 2-inch balls and place 3 inches apart on ungreased cookie sheet. Bake at 350° for 20 to 23 minutes. Yields 21 (4-inch) cookies.
Mix all ingredients. Put in buttered casserole. Bake 1 hour at 350°.
Mix both flours, sugar, butter and eggs. Then add pineapple, cherries, raisins and apples. Mix. Then add nuts. Bake at 220° for 1 hour and 20 minutes.
Put beans in a 9 x 13-inch pan. Add onion. Add crumbled bacon. Sprinkle generously with Johnny's seasoning salt. Top with cheese. Cover with foil and bake at 350° until bubbly, approximately 15 to 20 minutes.
Melt margarine in 13 x 9-inch pan. Grease sides of pan with margarine. Mix all ingredients together. Season to taste. Pour margarine into mixture and mix well. Bake at 350° until lightly brown and set (30 to 40 minutes). Freezes well.
Cook vegetables; drain and spread in a 9 x 13-inch Pyrex dish. Mix in 2 cans cream of mushroom soup. Add a layer of Velveeta cheese slices. Cube 5 to 6 slices of white bread and spread over top. Melt 1/4 cup butter or margarine and pour over top. Bake at 350° for 1/2 hour. (Cover for last 10 minutes.)
Preheat oven to 425°. Melt chocolate gently with the water in top of double boiler over hot (not boiling) water. Should be done very slowly. Remove melted chocolate from heat and stir in the flour, sugar and butter. Beat the yolks lightly and whisk into chocolate mixture gradually. Beat the whites until they hold a definite shape but are not dry. Fold into chocolate mixture.
Prepare lasagna noodles as usual and set aside to cool. Cut both sticks of kielbasa into 4 to 5 equal pieces about as wide as the lasagna noodles. Split each piece of sausage down the center until about 3/4 through and fill with Mozzarella cheese. Then wrap a noodle around the stuffed sausage. In a 9 x 13-inch pan, pour just enough spaghetti sauce to fill bottom of pan, then place the noodle wrapped kielbasa into the pan and pour the rest of sauce evenly over it all. Sprinkle leftover cheese on top. Bake 20 to 25 minutes at 350° or until cheese is melted and lasagna is hot through. Serve with salad and your favorite garlic bread.
First, mix sugar, oil and eggs. Then mix soda, salt, cinnamon and flour. Add to first mixture, then add the grated carrots. Mix and bake in moderate oven about 350° until done. This makes 3 layers.
Heat oven to 350°. Grease cookie sheets. Beat the sugars, shortening, eggs, vanilla and milk until smooth. Sift together the flour, baking soda, baking powder and salt. Add all at once to egg mixture. Beat until smooth. Add oats; mix well. Drop onto greased cookie sheet. Bake for 12 minutes, or until light brown.
Beat all together for 4 minutes. Bake at 350° for 40 minutes. Put in 2 greased loaf pans.
Cook to boil. Marinate about 2 hours. Bake 45 minutes to 1 hour at 325°.
Roll out on wax paper. Spread with peanut butter. Roll up and place in refrigerator to chill and then slice.
Combine first six ingredients. Pour into greased 9 x 13-inch dish. Cover top with pats of butter and sprinkle with Parmesan cheese. Bake uncovered for 1 hour at 350°.
Combine cake mix, oranges (with juice) eggs and oil. Beat 2 minutes at high speed with electric mixer. Reduce speed to low for 1 minute. Pour batter in 2 greased and floured pans, either round or square. (Can also be baked in a 9 x 13-inch pan.) Bake at 350° for 30 to 35 minutes. Cake should be just springy to touch in the center. Let cake cool thoroughly.
Cook rice following label directions, but cook for only five minutes. Drain and set aside. Pour off all but one tablespoon of bacon fat and saute onion until tender. Crumble ground round into cooked onion, cooking until meat is thoroughly cooked. Stir in bacon, rice and half of the salt and pepper. Set aside.
Sift together flour, soda and cocoa. Add remaining ingredients. Put into 2 small greased bread tins. Bake 45 minutes at 350°.
Heat oven to 350°. Grease bottom only of loaf pan. Mash bananas; set aside. Mix dry ingredients, then add oil, egg, mashed bananas and nuts. Beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean. Bake 55 to 65 minutes. Cool slightly. Loosen sides of loaf from pan and remove from pan.
Mix all together. Best if made 24 hours ahead of serving. Makes 1 quart. Keeps several days in refrigerator.
Put flour in mixing bowl. Cut in lard. Put egg in a measuring cup and add enough ice water to equal 1/2 cup and add to flour. Pack together with hands, handling as little as possible, into a ball. Roll out for a 9-inch pie shell. Fill with favorite pie filling or bake at 350° until light brown, about 30 minutes.
In large bowl, mix cake mix, reserving 1 cup for filling, oil and 1 egg until crumbly. Pat mixture up 3/4 of sides and bottom of pan.
Combine butter and hot water; stir until butter melts. Pour over crumbs. Toss lightly. Stir in 1/2 can onions. Spoon stuffing mixture into 9-inch shallow baking dish. Press across bottom and up sides to form shell. Combine soup, milk, chicken and peas; pour into stuffing shell. Bake at 350° for 30 minutes, covered. Top with remaining onions and bake, uncovered, 5 minutes longer.
Boil water, sugar and coloring until soft ball stage. Pour over popcorn and let harden.
Arrange fruit on lettuce leaves; drizzle with Honey-Lime Dressing. Sprinkle with almonds and garnish, if desired. Yields 4 servings.
Mix in order given. Put in 8-inch casserole dish. Bake at 350° for 45 minutes.
Microwave ground beef, garlic salt, green pepper and chopped onion covered for 6 minutes. Stir and drain off fat. Layer the Scruddles over meat, drain liquid from mushrooms in cup and add water to 1 cup. Add mushrooms, pizza sauce and mushroom liquid. Microwave for 16 minutes, covered with plastic wrap. Spread 1 cup Mozzarella cheese over top. Microwave until melted.
Sift the flours, baking powder, sugar and salt together. Beat the milk and eggs until well blended. Add to the flour mixture. Add the melted butter and pecans, mixing just until blended. Cook on a lightly greased griddle, using 1/4 to 1/3 cup of batter for each griddle cake. Serve with warm maple syrup.
Boil sugar, water and salt until mixture forms a hard ball in cold water. Put marshmallow creme in bowl and stir in hot syrup. Continue stirring until slightly stiff. Fold in nuts and vanilla. Drop on wax paper or put in plate.
Gently toss together all ingredients. Cover; chill. Makes about 8 cups. Serves about 6.
Brown sausage; drain. Add beaten eggs, cheese, milk, salt, mustard, pepper and bread. Beat with an egg beater. Pour into casserole dish. Cover and leave in refrigerator overnight. Bake in 350° oven for 45 minutes. May be frozen. Great for breakfast or brunch.
Put all ingredients in blender; beat 20 seconds. Pour into greased 9-inch pie plate. (Can use 1/2 cup sugar.) Bake at 350° for 1 hour.
Preheat oven to 450°. Combine baking mix, milk and cheese until soft dough forms, then beat vigorously by hand for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Blend garlic powder with melted oleo. The minute the biscuits come from oven, brush with garlic and oleo. Remove from cookie sheet and serve immediately. Enjoy!
Cook broccoli until tender; drain and chop. Add other ingredients; mix well. Serve hot.
Crust: Melt oleo or butter and add flour then add 1/2 c. nuts. Pat into a 9 x 13 baking dish and bake at 350° for 15 minutes. Let cool.
Heat the water to boiling. Mix the corn meal, flour and salt with milk. Pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Continue cooking over low heat for 35 to 45 minutes. Pour into pans; let set until cold (overnight), then slice and fry.
Brown ground meat, salt and pepper to taste. Drain liquid off meat. Add remaining ingredients and mix together. Before putting meat mixture in pie crust, add 1 to 2 tablespoons of Bisquick to absorb the juices when cooking. Mix cottage cheese and egg together. Sprinkle with paprika for color. Bake at 350° for 30 to 45 minutes until crust is brown. Serves 4.
Blend chocolate, sugar, milk, margarine and syrup. Cook until a soft ball is formed in cold water. Add coconut, pecans and vanilla. Beat vigorously until it can be dropped by spoonfuls on waxed paper.
In a small bowl, mix the garlic, olive oil, Worcestershire sauce, salt, dry mustard and pepper and set aside. Put the lettuce pieces in a large serving bowl. Pour mixture over them and toss well until leaves are thoroughly covered with the dressing. Squeeze lemon over the salad and toss again. Pour the cream over the salad and toss it again. Sprinkle the Parmesan cheese and toss it again. The recipe makes 4 servings and takes 30 minutes to prepare.
Mix first 9 ingredients together and then add the nuts and apples. Bake in tube pan that has been greased and floured at 325° for 1 1/2 hours or until done. Not all ovens bake the same, so you may need to test the cake for doneness.
Soften cream cheese; add onion and ham. Roll into ball. Roll in cracker crumbs or nuts. Great with chips or crackers.
Dissolve Jell-O; add sugar. Stir until dissolved. Add pineapple, orange, orange zest, cranberries and pecans. Pour into mold and chill.
Dissolve jello in 1 cup of boiling water. Add sugar. Grind apple with peel. Grind orange with peel. (Can use food processor.) Mix all together and pour into a 9 x 13-inch Pyrex dish. Refrigerate.
Place peaches on bottom of greased and floured pan (9-inch). Finely sprinkle brown sugar over peaches.
Remove skins and slice onions 1/4-inch thick. Separate into rings. Beat egg yolks. Add buttermilk, oil and sifted dry ingredients. Beat egg whites until stiff. Fold into buttermilk mixture. Dip onion rings into batter. Fry a few at a time in deep fat heated to 375°. Drain thoroughly on paper towels and sprinkle with salt. Keep warm in oven.
Mix apples and sugar; let stand for 1 hour. Blend together eggs, vanilla and oil. Sift flour, cinnamon and nutmeg together. Pour egg mixture into apples and mix. Stir in flour mixture and nuts. Bake in a tube pan for 1 hour at 350°. Any cake pan can be used.
Place chicken between waxed paper and flatten slightly with meat pounder. Cut each breast into 4 strips. Mix ground pecans, flour and salt together in a small bowl. Dip each chicken breast in maple syrup, then roll each strip in the pecan and flour mixture. Heat oil and saute chicken until brown on both sides, about 3 minutes each side.
Saute chopped garlic and olive oil until golden, then add tomatoes, basil, oregano and salt. Simmer for 1 hour. Take one large eggplant, unpeeled, and cut into small pieces. Saute in 1/2 cup pure olive oil until light brown. When done, combine sauce and eggplant. Pour over cooked ziti. Serves 8.
Put oil in skillet. Add celery, ground beef (I use ground chuck), salt, onion and pepper and let brown. Combine this mixture with cooked and drained noodles. Then add tomato sauce, tomato paste and corn. Mix all together. Put in casserole dish and top with cheese. Bake for 30 minutes at 325°.
Cook macaroni; melt butter and blend in flour seasonings. Add diluted milk gradually. Cook over low heat until thickened, stirring constantly. Add shredded or thinly sliced cheese; stir until it begins to melt. Scald dried beef and add to sauce. Add macaroni and pour into greased baking dish. Bake in moderate oven at 350° for 30 minutes.
Mix all dry ingredients first then add honey, applesauce and oil. Bake 15 minutes at 350°. Makes a dozen muffins.
Brown ground beef; drain well. Add chili powder, cumin and kidney beans; set aside.
Spread cream cheese on pizza pan. Put taco sauce on top of cream cheese. Cut up black olives, tomato, onion, green pepper and pepperoni. After all ingredients are cut up, put them on top of taco sauce, then dip your favorite chips in and enjoy.
In saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken. Over low heat, heat through, stirring occasionally.
Mix in order given, except marshmallows. Spread mix in pan and bake 20 minutes at 400°. When done, cut marshmallows; put over brownies while still hot. Ice if desired.
Cook sugar, flour, milk, salt and egg yolks in double boiler until starts to thicken; then add lemon juice. Cook until it thickens. Cool; fold in sour cream. Place in pie crust. Top with Cool Whip and chopped pecans.
Melt chocolate bits in double boiler over hot water. Remove from heat. Stir in corn syrup and whiskey. Combine wafer crumbs, sugar and chopped nuts. Add to chocolate mixture. Mix well and let stand 30 minutes. Form into 1-inch balls and roll in granulated or confectioners sugar. Place in covered container and let ripen for several days.
Take a double handful of mint leaves and crush them well until bruised. Drop leaves into a saucepan of boiling water. Add sugar and let boil until thick syrup if formed. Pack julep glasses full of crushed ice. Pour 1 teaspoon of mint syrup over ice. Add enough whiskey to fill glasses. Serve with a sprig or mint.
Coat pork with flour, salt and pepper. Brown it in oil in large skillet using all the flour, salt and pepper mixture. Add celery, green pepper, onion, pineapple with juice, ketchup, mustard and Worcestershire sauce. Simmer, covered, for 30 minutes. Serve over cooked rice.
Put 6 pieces of chicken in a 9 x 13-inch pan. Put a piece of Swiss cheese on top of each piece of chicken. Mix 1 can of celery soup with 1/2 cup milk. Pour over chicken.
Beat the cake mix, pudding, water and oil for 2 minutes. Add eggs, one at a time; beat for 2 minutes. Pour into 9 x 13-inch pan, greased and floured. Bake at 350° for 35 to 40 minutes.
Boil fryer or chicken breast covered with water for broth. Just before it finishes cooking, I add 1 stick of margarine to the broth.
Mix all ingredients. Bake at 375° to 400° for 30 minutes. Keep an eye on it. It's done when top is brown. Center stays sticky.
Mix all ingredients together. Roll into small balls in hand and place on cookie sheet. Bake at 350° to 400° for 10 minutes. Can be baked and frozen for future use. Makes 4 dozen. (But be sure to make plenty, because they go fast!)
Cut corn from the cob and place in pan. Add margarine, sugar, salt and pepper. Simmer gently for 15 minutes. Add milk and flour mixture. Cook on medium-low heat for 30 minutes, stirring to prevent sticking. If mixture becomes too thick, add additional milk or water.