HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Melt butter in a 9-inch square baking pan. Stir in crumbs and 1/2 cup nuts. Press to cover bottom of pan. In a small bowl, beat cream cheese, sugar, cocoa, egg and vanilla at medium speed until smooth. Pour over crust and sprinkle with remaining 1/2 cup nuts. Bake 20 minutes. Let stand at room temperature for 2 hours. Cut into 1-inch squares. Store, covered, in refrigerator.
Cook broccoli and drain on paper towel. Melt 1/2 stick butter with cheese. Melt another 3/4 stick butter and add cracker crumbs. In baking dish, put broccoli, then cheese. Top with crackers. Bake at 375° until heated through and crackers are brown.
In bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in skillet until eggs are almost set. Add taco meat. Cook until eggs set. Spoon onto warmed tortilla and roll up. Top with salsa, if desired.
Put hamburg in bottom of baking pan. Add mixed vegetables and soup. Add cheese on top, then top with Tater Tots in rows. Bake at 350° for 1 hour.
Crumb flour, sugar and Crisco together with pastry blender. Reserve 1 cup crumbs for topping. Add molasses, water and baking soda. Pour batter into 13 x 9-inch greased, floured baking dish. Sprinkle reserved crumbs on top. Bake at 350° for 1 hour. Preheat oven to 350°. Grease and flour tube pan or Bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake 1 hour and 10 minutes. Comes out very moist.
Cream oleo and sugar until smooth; whip eggs and add, then add mashed bananas. Add sifted flour, salt and soda. Fold into mixture and add vanilla and nuts, if desired. Preheat oven at 325° (glass pan) or 350° (tin pan). Bake for 1 hour.
Brown meat slowly; spoon off excess fat. Add the next 8 ingredients. Simmer at least 30 minutes, stirring occasionally. Cook noodles in boiling, salted water about 15 minutes. Drain; rinse in cold water. Combine cottage cheese, eggs, 1 tsp. salt, pepper, parsley flakes, and Parmesan cheese (separately from meat). Using 13x9x2 pan, place small amount of meat mixture in bottom of pan; then 4 noodles; then spread half of cottage cheese mixture; then half of Mozzarella cheese; then half of meat sauce. Repeat the layers. Bake in moderate oven (350°-375°) about 45-50 minutes. Let stand about 15 minutes before cutting into serving pieces. This may be divided in two pans for smaller meals. Freezes well.
Mix everything, except stuffing mix, and put into casserole dish. Cover with dry stuffing mix straight from the bag. (I use about 4 ounces.) Cover dish with aluminum foil. Bake for 45 minutes at 350°.
Mix well the cooking wine, egg, soy sauce, white pepper and curry powder. Marinate chicken 3 or 4 hours or refrigerate overnight.
Beat eggs, sugar, margarine and water until fluffy. Sift together the flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate, apples and vanilla until evenly distributed. Spoon into a 9 x 13-inch pan and bake at 350° until done.
Prepare pudding by instructions on box. In a glass loaf pan, put a layer of graham crackers, then a layer of pudding and layer until pudding is gone. Top with Cool Whip and put in refrigerator for 2 hours. Um-um good.
Bake cake as directed on package in a tube pan or a 9 x 13-inch pan.
In large frypan, heat oil and brown chicken. Remove chicken; saute mushrooms, onion and garlic in oil. Put chicken back and add remaining ingredients except butter and parsley. Cook covered over low heat until tender, about 35 minutes. Arrange on platter. Add butter and parsley to sauce and pour over chicken. Serve over rice. Serves 4.
Mix potatoes, sugar, eggs, margarine, milk and vanilla. Pour into a greased casserole dish.
Mix all ingredients well. Bake at 300° for 20 minutes. Stir frequently. Add any other ingredients you wish after baking, such as banana chips, raisins, various nuts, apple chips, etc.
Mix orange juice and milk. Beat in pudding mix on low speed and beat for 2 minutes. Stir in sour cream. Chill. Serve with fruit to dip. Strawberries, bananas and pineapple chunks are especially good.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast. Add eggs, then flour. Mix to smooth, soft dough. Knead lightly on floured surface. Place dough in greased bowl, cover and let rise until at least doubled in bulk. Divide dough in thirds. Roll each third on lightly floured surface to 9-inch circle. Cut each circle in 12 to 16 wedge-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted butter or margarine. Cover and let rise until very light. Bake in moderately hot oven at 350° for 15 to 20 minutes. For crescents, shape in curve on baking pan. Makes 3 dozen rolls.
In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
Cook potatoes with onions until tender. Pour off some of liquid, then add carrots, parsley, salt and pepper. Cook until sort of thick. Add about 1 cup of milk and cook a little more. Serve.
Line 9 x 13-inch pan with bread. Top with chicken, then combine mushrooms and water chestnuts. Pour over chicken; cover all with thin layer of mayonnaise. Top with diced cheese. Blend milk, eggs and salt; pour over cheese. Mix soups and pimentos; spoon over all. Cover with foil and refrigerate overnight. When ready to bake, bake at 350° for 1 1/4 hours. Sprinkle crumbs on top and bake for 15 minutes more.
Mix all ingredients thoroughly in a blender or by hand. Pour into 2 (9-inch) pie plates. Bake at 350° for 50 to 55 minutes. The flour will settle to form a crust. The coconut forms a topping. The center is an egg custard pumpkin filling. Delicious!
Mix lime jello with cottage cheese until jello dissolves. Add fruit cocktail and marshmallows and mix well. Fold in Cool Whip. Add nuts if desired.
Dissolve sugar in hot water and cool. Extract juice from fruit. Add cooled sugar syrup to juices and add cold water and ice, if available. Serve cold. Yield: 4 gallons or 50 (10-ounce) servings.
Mix well. Bake in a 350° oven for 25 to 30 minutes.
Rinse rice. Mash garlic with salt to make a paste. Heat oil in a large pot or Dutch oven. Add rice; cook and stir over medium heat until lightly browned. Add onion and garlic paste; cook and stir until onion is tender. Stir in tomato sauce and chicken broth. Cover and simmer until most of the liquid has been absorbed. Reduce heat to very low; steam for 30 to 45 minutes, until rice is tender. Makes 6 servings.
Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, dry mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted butter; sprinkle over corn. Cook uncovered in 350° oven until bubbly, 30 to 35 minutes. Makes 4 servings.
In large saucepan, add cheese to milk. Stir over medium heat until cheese is completely melted. When cheese is smooth, it is ready to pour over macaroni or vegetables.
Cream margarine, Crisco and sugar. Add eggs; mix. (Do not add eggs one at a time and do not beat eggs before adding to mix.) Add flour alternately with milk. Add flavoring and mix well. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
Slice turkey into 1/8-inch thick pieces. In a small bowl combine broth, soy sauce and sweetener. In a large skillet, heat to medium and add one tablespoon oil. Add half turkey and stir-fry 2 or 3 minutes. Remove turkey; add rest of oil and turkey. Stir-fry until lightly browned. Remove turkey. Add vegetables to same skillet, stirring occasionally for 3 to 4 minutes. Stir sauce mixture into the vegetables, stirring until combined. Add turkey and cook until tender. In a glass measuring cup, combine water and cornstarch. Stir into turkey mixture and bring to a boil. Contains approximately 275 calories.
Mix meal, boiling water and salt. Let stand 5 minutes. Stir in milk. Heat a skillet over medium-high flame. Oil it well. Fry small cakes until browned, then turn to cook other side. Makes 12 johnnycakes.
Heat water in a large pot. Add the stone. Add rice, carrots, potatoes, celery and onions. Boil until these ingredients are soft. Add tomatoes, corn, peas, bouillon and salt. Cook 10 minutes. Remove stone. Serve with crackers.
Cook carrots, potatoes and onions until tender in liquid from peas. Drain off liquid and add oil from tuna and enough milk to make 2 cups of liquid. Melt butter, blend in flour, and add liquid stirring constantly until thickened. Pour over cooked vegetables. Add tuna and peas. Season to taste. Turn into greased casserole dish and cover with pie crust. Bake at 425° until crust is brown. Makes 4 large servings.
Sift dry ingredients together. Blend in shortening. Dissolve yeast in warm water. Let stand 5 minutes. Add to milk mixture. Add milk and yeast to flour. Mix well. Let set until it rises. Roll and cut into biscuits.
Mix milk, flour and melted oleo and put in the bottom of a big shallow baking dish. Mix chicken, eggs, broth and soup and pour over flour mixture. Bake at 400° until brown, at least 1 hour.
Wrap wieners in bacon and secure with toothpicks. Pour brown sugar over the wieners in a crock-pot and cook on low for 2 hours.
Heat sugar, pineapple and Jell-O together, dissolving Jell-O. Mix all ingredients together. Chill in refrigerator until it sets good or overnight.
Sift together 3 times the dry ingredients. Add water and lemon rind to egg yolks. Beat until tripled in volume. Add 1 cup plus 2 tablespoons sugar a little at a time, beating after each addition. Add dry ingredients a little at a time, beating slowly with the beater. Beat whites until foamy. Add 1 1/2 teaspoons lemon juice and 3 tablespoons sugar. Beat until soft peaks. Fold into the flour mixture. Pour into 2 ungreased cake pans. Bake at 350° for 25 to 30 minutes. Garnish with whipped cream and bananas on top. Slice bananas and put layer between cake layers.
Place bacon in 1 1/2 qt. Microwave-safe casserole. Cover with paper towels and microwave on high 3 to 4 minutes, or until crisp; stirring halfway through cooking time. Drain off and discard bacon fat. Add beans to bacon; mash with fork and stir well to combine. Cover with wax paper and microwave on high 2 to 3 minutes, stirring once, until hot. Stir in sour cream, cheddar cheese, 1/4 chopped green onion and garlic powder.
Cook and drain noodles according to package directions. Brown hamburger and sausage together; drain. To meat add sauce and seasonings; simmer 20 minutes. Add cottage cheese to sauce mixture. In lasagna pan layer the following times three: sauce, noodles, Mozzarella cheese and grated cheese. On top add the rest of sausage, optional onion, peppers and mushrooms, pepperoni, cheese and grated cheese. Cover with lid or foil. Bake until cheese is melted and hot throughout dish, about 30 to 40 minutes.
Melt caramels in top of double boiler with the water added. (May be melted in microwave). Add pecans and mix well. Drop on greased cookie sheet by 1/2 to 1 tablespoon. Let cool.
Place chicken wings into a 4-quart Dutch oven; fill with water. Add onion, chicken cubes and salt and pepper to taste. Bring to a boil. Cover and simmer 1 to 1 1/2 hours until chicken is tender. Remove chicken; add rice and return to a boil. Reduce to medium and cover. Remove skin and cut up chicken and return to pot. Simmer 15 to 20 minutes. Enjoy!
In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 4 tablespoons drippings and add hash browns to skillet; mix well. Cook about 10 minutes, or until browned. Make 10 wells evenly spaced on top of potatoes. Place 1 egg in each well, salt and pepper and sprinkle with cheese, if desired. Cover and cook over low heat until eggs are set. Serve immediately.
Cook chicken until done, then cool and cut into small pieces. Add this to rice, celery, soup, mayonnaise and chestnuts. Pour into baking dish. Top with corn flakes mixed with butter. Bake 30 minutes at 350°.
Arrange broccoli in buttered 7 x 4-inch pan. Cover with raw shrimp. Sprinkle with seasonings. Combine celery soup, salad dressing, lemon juice and cheese. Spread mixture all over shrimp. Top with buttered bread crumbs. Bake at 350° for about 40 minutes or until nice and bubbly.
Preheat oven to 350°. Brown ground beef and drain. Saute garlic, onions, parsley and bell pepper in butter. Put ground beef and sauteed mixture into saucepan with tomatoes and mushrooms. Cover and simmer for 1/2 hour. On side, mix cottage cheese, egg, salt and pepper. In an ungreased 9 x 13 x 2-inch pan, layer prepared lasagne noodles, cottage cheese, sauce, Mozzarella cheese. Top with Ricotta and Parmesan cheese. Cook until cheese is browned and lasagne bubbles.
Saute mushrooms and onion in margarine with juice of lemon. Saute cauliflower flowerets in margarine with garlic, salt and pepper. Mix all ingredients together and put in greased casserole dish. Cover and bake at 350° for 30 minutes.
In a large bowl, mix cake mix, pudding, sour cream, oil and 4 eggs. Mix well. In another small bowl, mix nuts, brown sugar, cinnamon and flour. Set aside.
Blend all ingredients together. Bake at 350° for 25 to 30 minutes. Serve warm with hot fudge sauce.
Oil 9 x 13-inch pan. Cover bottom with bread. Fry loose sausage; drain and sprinkle over bread. Add cheeses and mushrooms. Combine slightly beaten eggs with milk and seasonings. Pour over bread, meat and cheese mixture. Refrigerate overnight. Bake at 350° for 40 to 50 minutes.
Peel and slice fresh sweet potatoes lengthwise and place in heated iron frying pan with 1/4 inch grease. Fry until golden brown and soft in the middle when poked with a fork. Goes good with sausage or bacon.
Cream the margarine, sugar and vanilla in a large bowl until light and fluffy. Gradually add flour. Beat with mixer on low until well blended. Cover bowl tightly and chill for 1 hour or make dough the day before and leave in refrigerator overnight. Shape dough around each unwrapped Kiss. Be sure Kiss is covered completely. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Cool slightly on cookie sheet. Remove and shake in a bag of powdered sugar, or at Christmas, roll in colored sugar before baking.
Have mother open the container of olives or cherries. Place them in the plastic bowl. Place one on end of each 10 fingers and enjoy.
Mix lemon and cherry jello powder together in a large square bowl. Bring can of pineapple to boil and pour over jello powder, stirring well. Then add Coca-Cola and stir well. Add chopped celery and pecans. It will be real foamy from Coca-Cola, but that will go away when cooled. Chill overnight.
In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake until melted. Makes 6 to 8 servings.
Layer in casserole in order given. Place several strips of bacon on top. Bake at 350° for about 2 hours. Serves 4.
Combine all ingredients into a 18 pound turkey; roast 25 minutes per pound at 325°.
Dissolve jello and cranberry sauce in hot water. Add rest of ingredients, except whipped cream. Chill until set. Add whipped cream to chopped up jello.
Boil butter and sugar for a few minutes, then stir in white vinegar. Keep spooning a few drops of cool water every few seconds. When drops become crisp upon hitting the water, remove the pan from heat. Add baking soda and beat until gloss disappears. Drop by teaspoonfuls onto greased cookie sheet. Cool.
Cook sweet potatoes in boiling water to cover 30 minutes or until tender. Let cool to touch; peel and mash potatoes. Combine potatoes and next 6 ingredients and spoon evenly into 2 lightly greased 9-inch pie plates. Combine brown sugar, pecans and flour; sprinkle evenly over potato mixture. Drizzle evenly with 1/3 cup melted margarine. Bake at 350° for 25 to 30 minutes. Makes 8 servings.
Mix together all ingredients, except chocolate chips. Pat into a 9 x 13-inch pan. Melt chocolate chips and frost.
Sift flour. Measure. Add salt, soda and ginger. Combine molasses and sour milk. Add flour mixture and beat well. Add shortening. Mix well and pour into greased pan. Bake in 350° oven for 30 to 35 minutes.
Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10-inch tube pan and bake at 325° for about 1 1/2 hours or until cake tests done. Add glaze if desired or cool in pan about 10 minutes before turning out on rack to cool. Yield: One 10-inch tube cake.
Put bens in hot worer and cut some sosech up. Put some rice in a pot and put all the other stuf in and put some sos with it and add worer and cook it.
Mix soup and sour cream in a bowl. Mix other ingredients together in a separate bowl. Mix in the soup mixture. Bake in a greased 9 x 13-inch baking dish at 350° for 45 minutes.
Mix and roll thin. Cut into shapes desired. Make hole at top for string or hook. Bake at 325° for 1 hour. After cooled, paint with puffed paints, acrylics, Magic Markers or decorate as desired.
Preheat oven to 375°. Prepare rice according to package directions. Saute onions and celery in margarine until tender. Place the rice in a greased 1 1/2-quart casserole and top with celery and onions. Combine ground beef with salt and pepper and brown and drain. Arrange beef on top of rice and celery. Combine soup with 1/4 cup water and pour over ground beef. Bake uncovered for 35 minutes. Serves 6.
Butter 10 cup casserole and set aside.	Cook noodles as package directs.	Chop onion finely and add to beef; cook until no color in beef. Mix well, about 6 minutes. Pour mix in bowl and add seasonings and tomato juice. Add noodles (cooked) and stir well. Add grated cheese and bread crumbs on top. Place in oven 45 minutes until bubbly at 350°.
Blend butter or shortening into other ingredients until small pea-size mixture. Refrigerate in container with tight lid until ready to use. Add enough milk to form ball of dough. Roll out, cut and bake at 375 degrees 10 - 15 minutes.
In blender, mix peanut butter and milk. After well blended, add instant pudding and mix for 3 minutes. Fold in Cool Whip. Pour mixture into crust. Refrigerate several hours before serving.
Add ingredients in this order, stirring well after each in a large pot. Simmer at least one hour, stirring often. Serves 6 to 8.
Sift together the first 4 ingredients. Add the egg, fruit cocktail and vanilla. Mix well and pour into a large baking dish. Sprinkle the brown sugar and nutmeats on top. Bake at 350° for 45 minutes to 1 hour. Cool and serve with whipped cream.
First Bowl: Mix lemon and lime jellos with 2 cups boiling water. Cool and set in refrigerator until slightly cooled.
Have cheeses at room temperature. Mix cheeses, onions, Worcestershire sauce and Accent together until thoroughly blended. Add 1/2 cup pecans and 1/4 cup parsley. Shape mixture into a ball. Place in bowl lined with waxed paper. Chill overnight. About 1 hour before serving, roll ball in mixture of remaining pecans and parsley. Place on platter and surround with crisp crackers. Serve as an hors d'oeuvre or salad accompaniment.
Mix crumbs and butter and press in 9 x 13-inch pan, saving some for topping. Dissolve jello in water. Refrigerate until jello begins to harden. Do not let it set. Beat with beater the cream cheese, sugar and vanilla. Fold jello into this mixture. Then fold in whipped topping and pour over crust. Sprinkle crumbs on top. Set overnight in refrigerator.
Preheat oven to 350°. Beat together butter, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by round teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
After your brownies have cooled slightly, you take about 2/3 of the brownies and press them around the sides and bottom of a mixing bowl that has been sprayed with Pam. Sprinkle and press part of the Oreo crumbs into the brownies. Scoop ice cream and press into the brownie until filled 1/4 from top of brownie. Take remaining 1/3 brownie and press onto top of ice cream. Sprinkle and press more Oreo crumbs onto top. Freeze at least 4 hours or overnight. Before serving, dump bowl upside down onto a plate. You may need to loosen sides with a knife. Top with Cool Whip and garnish with Oreo crumbs.
Beat the butter to a thick cream. Strew in by degrees, the sugar and mix both of these well together. Then dredge the flour in gradually. Add the currants and moisten with eggs which should be well beaten.
Dice apples and mix with sugar. Add cinnamon, flour, salt and vanilla. Pour this mixture into unbaked pie shell and dot top of fruit with 2 teaspoons butter, cut into small bits. Place crust over pie and seal firmly to edge of lower crust, turning edge up slightly to form a ridge. Prepare top crust by cutting air vents to allow steam to escape. Brush top crust with milk or cream and sprinkle 1/4 cup of sugar. Bake at 450° for 10 minutes, then reduce to 350° for 45 minutes.
In a large saucepan, mix together sugar, corn syrup, water and salt. Cook slowly until candy reaches soft crack stage on candy thermometer. Add pecans and continue cooking to hard crack stage. Remove from heat. Add soda and stir thoroughly. Pour quickly into a buttered pan or platter. Let cool before serving.
Mix eggs, flour and sugar together. Add milk and flavoring. Pour in 9-inch unbaked pie shell and bake at 325° until firm in center, approximately 35 to 40 minutes.
Mix milk, sugar and margarine on stove until dissolved. Beat eggs and add to crumbs and salt. Add milk mixture. Add cinnamon, nutmeg and raisins. Mix well and put in casserole dish. Put casserole on cookie sheet with water. Bake at 350° for 45 minutes.
Mix together vegetables for a toss salad. Slice olives into mixture. Crush nachos into medium size pieces and spread over salad. Mix nachos and cheese into salad. Pour French dressing over mixture and toss salad just prior to serving.
Melt margarine in 9 x 13-inch baking pan. In bowl, mix dry ingredients with wooden spoon and add melted margarine. The mixture will be a little lumpy. Put 1/2 mixture in pan. Add cherry pie filling, then rest of mixture; spread evenly. Bake in a 350° oven for 1 hour.
Dilute lemonade and orangeade according to label directions. mix apricot nectar and pineapple juice; stir in lemonade and orangeade. Chill. Stir in sherbet; add ginger ale. Serve immediately. Yields 50 servings.
Mix rice, soups and water together in 9 x 13-inch baking pan. Place chicken pieces on top. Season with seasoned salt and dill weed sprinkled on top. Bake at 350° for 1 1/2 hours uncovered.
Bake brownies according to directions in a 13 x 9-inch pan. In separate bowl, whip your cream cheese with powdered sugar. Then add peanut butter and half of your whipped cream; beat until there's a creamy texture. Let brownies cool completely, then spread peanut butter mixture on top and use the remaining whipped cream on top. Crush Reese's cup up into small pieces and sprinkle on top.
Steep coffee in 1 1/2 quarts of boiling water. Combine the sugar and 1 quart boiled water and cook for 1/2 hour. Cool. Mix coffee and sugar mixtures together. Add vanilla, alcohol and 1/2 fifth more water to make 1 gallon. May be served over cracked ice or vanilla ice cream.
Cream margarine, sugar, vanilla and egg. Add dry ingredients. Bake at 375° for 7 to 8 minutes.
Stir dry ingredients and then add melted suet and mix well. Pack into styrofoam cups through which a knotted cord has been drawn like a candlewick. Set in refrigerator until firm. Peel off upper half of cup and hang in tree or bush.
Whip butter until soft and add the confectioners sugar. Add flour and pecans. Mix well. Add vanilla and water. Roll into balls. Put on a greased cookie sheet and bake at 300° for 15 minutes. Let cool and roll in confectioners sugar.