HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, powdered sugar and oleo. Press into a 9 x 13 pan. Bake 20 minutes at 350°. Mix remaining ingredients well and pour over baked crust. Bake at 350° for 25 minutes longer.	Watch closely, bars tend to brown quickly. Sprinkle with powdered sugar and loosen sides after removing from oven.
Brown hamburger and onion. Add remaining ingredients except noodles and cheese. Place a layer of noodles in a 10-inch baking dish. Top with hamburger mixture, then cheese. Repeat layers. Cover with aluminum foil. Bake 30 minutes at 350°.
Heat oven to 250 degrees. Melt butter in a large shallow pan over low heat. Stir Worcestershire sauce and seasoned salt. Add cereal and nuts and pretzels. Mix well. Heat for 45 minutes. Spread out on absorbent paper to cool.
Mix blueberries, water and 1/2 cup sugar. Bring to a boil. Cover, reduce heat and simmer 5 minutes. Combine flour, 1/4 cup sugar, soda and salt. Cut butter into flour mixture until it resembles coarse crumbs. Stir in buttermilk just until flour is moistened. Drop batter by tablespoons atop bubbling blueberry mixture, making 6 dumplings. Cover pan tightly; simmer 15 minutes (don't lift lid).
Dice apricots into small pieces. Peel and section oranges; cut meat out of oranges, squeeze juice from membrane. Save orange sections. Bring orange juice, sugar, cranberries and water to a boil, then reduce heat and cook until berries begin to pop. Cool 5 minutes. Pour cranberry mixture over apricots and let stand 10 minutes. Stir in oranges and apple. Refrigerate until ready to serve. Will thicken upon standing. Makes 3 1/2 cups.
Combine all ingredients. Bake at 350° for 30 to 35 minutes.
Cream oleo, sugar and corn meal. Add eggs, vanilla, vinegar, salt and milk. Mix well. Pour into unbaked pie shell. Bake at 350° until done.
In a 9 x 13-inch Pyrex dish, sprayed with Pam, place shredded carrots. Melt together all other ingredients except pineapple. Add pineapple with juice. Pour over carrots and cook at 350° for 1 hour or until thick and glazy.
Sprinkle 18 x 24-inch strip of heavy duty aluminum foil with powdered sugar. Mix sugar, corn syrup and water in large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard and brittle threads in cold water. Remove from heat. Stir in flavoring oil and coloring. Pour onto foil. Cool. Break into pieces. Store in airtight container. Makes 2 1/4 pounds.
In saucepan, bring milk to boiling. Stir in uncooked rice, raisins and 1/4 teaspoon salt. Cover; cook on low heat, stirring occasionally for 30 to 40 minutes or until most of the milk is absorbed. (Mixture may appear curdled.) Spoon into dessert dishes. Add butter, sugar and cinnamon if desired.
Slice potatoes thin and boil until soft. Drain water and add margarine, eggs, sugar, salt and milk. Beat on high until all lumps are gone. Add vanilla and mix well. Pour into shells and bake at 400° approximately 30 to 40 minutes.
Mix all ingredients together. Chill. Serve on lettuce leaves. Garnish with slices of canned apricots.
Soften cream cheese. Dissolve bouillon cube in hot water. Slice off top of Hawaiian bread and hollow out the center. Combine the ham, cream cheese, dressing, dissolved bouillon and meat; mix well. Pour into hollowed out bread. Serve with crackers, excess bread, pretzels or vegetables.
Cook until clear and thick the sugar, cornstarch and water. Let cool. Beat egg whites with a pinch of salt plus vanilla until it forms a soft peak; add slowly 3 or 4 tablespoons sugar. Beat until it forms peaks, then add to the cool cornstarch mixture; beat again until it looks like whipped cream. Put on top of your favorite pie and bake 12 to 15 minutes or until golden brown at 350°.
Mix marshmallow cream with softened cream cheese. Fold in regular size whipping cream after it is whipped. Suggested fruit: pineapple, strawberries, kiwi, seedless grapes, apples, oranges, bananas.
Preheat oven to 350°. Grease loaf pan. Combine dry ingredients. Cut in butter. Combine orange peel, orange juice and eggs. Add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Pour into greased pan. Bake 1 hour.
Place fish in a well buttered baking dish. Coat with the soup (do not dilute soup). Cook 20 to 25 minutes at 375°. Take crackers and crush in plastic bag. Melt margarine. Add to crackers, garlic powder and put over fish. Bake for another 10 minutes. Let stand for a few minutes before serving. Preparation time: 10 minutes. Total cooking time: 30 to 35 minutes.
In saucepan, cook brown sugar, light syrup, water, butter and vanilla until bubbly. Drop 6 biscuits into sauce and simmer 10 minutes uncovered. Cover and simmer 10 minutes more. (Can cut biscuits before dropping them into boiling sauce.) Serve warm in dessert dishes. Spoon sauce over top. Serves 6.
Heat oil in large skillet over medium-high heat. Add chili, tomato and onion. Stir-fry until heated through (still crisp). Push vegetables to side of skillet. Add eggs. Cook and stir until eggs are almost set, then stir in vegetables and cook 1 or 2 minutes longer. Season with salt to taste. Serve with flour tortillas, either rolled or under. May be served with chopped potatoes and chorizo (Mexican sausage) fried.
Saute onion in butter. Cook broccoli until tender. Cook rice. Combine all ingredients in casserole. Mix well. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together and cook 15 minutes at 350°. Sprinkle top with grated cheese and heat until cheese melts.
Combine eggs, syrup, vanilla, sugar and butter. Blend well. Stir in nuts. Pour into unbaked pie shell. Bake at 350° for 45 minutes to 1 hour.
Shape into balls; put in a 9 x 9-inch pan. Combine hot water and beef seasoning packet. Pour over meat. Place in a 350° oven for 1 hour. Turn meatballs, halfway through cooking. Makes 16 to 24 meatballs.
Cream butter and sugar; add eggs and beat. Combine with bananas, orange rind, vanilla and almond extract. Mix thoroughly; add milk, finely chopped coconut, finely chopped pecans and flour sifted with soda and salt. Bake in a 9 x 5 x 3-inch greased loaf pan for about 1 hour at 350°.
Make yellow cake and cut into 2 layers. Blend at high speed remaining ingredients, then add 1/4 cup powdered sugar and blend.
Drain and chop fruit. Dissolve Jell-O in boiling water. Add lemonade and stir until melted. Chill until slightly thickened. Blend in Cool Whip and fold in fruit. Pour into 9 x 5-inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice.
Cook cranberries in water until all the skins pop open. Strain through a colander to remove skins. Return to saucepan; add sugar and blend. Boil rapidly for 10 to 15 minutes or until a drop jells on a cold plate. Pour mixture into 1 large or individual molds and chill until firm.
Before you start, sample rum for quality, good isn't it? Now select a large mixing bowl, measuring cup, etc. Check rum again, to be sure rum is highest quality. Pour 1 level cup into a glass and drink as fast as you can. Repeat. With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure rum is of finest quality. Try another cup (or two). Open 2nd quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, just pry it loose with drew scriver. Sample rum again, checking for tonscisticity. Next sift 3 cups pepper or salt (it really doesn't matter). Sample rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Sample rum again. Add 1 babblespoon of brown thugar or whatever color you can find. Wix mell. Grease oven and turn pake can to 350 gregees. Now pour the whole mess into the boven and ake. Check rum again and bo to ged.
Melt red hots in boiling water. Add jello. Mix until dissolved. Add rest of ingredients and refrigerate until it jells.
Brown hamburger with 57 Sauce. Drain. Cube Velveeta and melt in heavy saucepan with Ro-Tel tomatoes (I use extra tomatoes). Add hamburger that has been seasoned with Heinz 57. Mix well and eat with tortilla chips or Fritos.
Grease and flour 9 x 13-inch pan. Mix cake mix, margarine and 1 egg in pan. Press mixture in pan, pressing edges a little higher around the pan. In mixing bowl, combine powdered sugar, 2 eggs and cream cheese. Cream until smooth. Pour over cake mixture and bake at 350° for approximately 40 minutes. Sprinkle powdered sugar over cake, either cooled or hot.
Preheat oven to 400°. Mix cinnamon and sugar together. Melt oleo. Place raisins in center of biscuit and roll into balls. Roll balls in melted oleo, then in cinnamon-sugar mixture. Place in Bundt pan. Bake at 400° for about 35 minutes.
Saute chopped vegetables in margarine. Debone chicken, saving broth. In a large pan, put crumbled cornbread, cooked rice, cornflakes and sauteed vegetables. Pour chicken broth over this mixture until moist. Let sit for a few minutes so that cornbread can soak up broth. Add more broth if necessary so that mixture is nice and moist. Add deboned chicken and chopped eggs. Salt and pepper to taste. Bake at 350° until hot. Stir. Finish baking until golden brown on top. This can be mixed up the day before you plan to bake it. Serves about 24 people.
Melt the chocolate squares and butter over low heat. Add all the other ingredients and pour into the pie shells. Bake at 350° for 45 to 50 minutes. Serve with Cool Whip.
Salt and pepper both sides of pork chops. Crush graham crackers until quite fine in texture. Coat each chop with graham crackers. Place in single file into a 9 x 13-inch baking dish. Bake, covered, in preheated oven for 20 minutes at 400°. Turn oven down to 250° and bake for 2 to 3 hours longer. Serve with rice and vermicelli.
Beat egg whites (at room temperature) at high speed or an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Fold in dates, coconut and pecans. Drop mixture by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350° for 15 minutes. Cool on cookie sheets. Store in a loosely covered container. Yield: about 3 1/2 dozen.
In large saucepan, combine first nine ingredients; bring to boil. Reduce heat; cover, and simmer for one hour or until peas are tender, stirring occasionally. Add salt and pepper. Simmer 10 minutes longer. In small batches, puree soup in blender. Return to pan and heat for 5 minutes. Garnish with shredded carrots.
Mix cornflakes and melted butter thoroughly in a 9-inch pie pan. Press evenly over bottom and side to form crust. Chill. In bowl, beat cream cheese until smooth and light. Gradually add condensed milk. Blend well until smooth. Stir in lemon juice and vanilla. turn into crust. Refrigerate 24 hours. Top with pie filling before serving.
In a food processor, finely chop bread for 2 cups of crumbs. Mix all dry ingredients in a large bowl. Add eggs. Stir in milk. Add vanilla. Bake in a 10 x 10-inch baking dish at 350° until firm. May be served with whipped cream flavored with Scuppernong wine.
Mix margarine, sugar, vanilla and flour together. Put in a 9 x 13-inch pan. Top with apple or cherry pie filling, nuts, cinnamon and sugar. Bake at 350° for 40 minutes.
Line a greased 9 x 13-inch pan with bread cubes. Brown sausage with onion and green pepper; drain. Stir in pimento; sprinkle over bread. In a bowl, combine eggs, milk, Worcestershire, mustard, salt and pepper. Pour over meat mixture. Cover and refrigerate overnight.
Prepare orange juice as directed on can. Add pineapple juice and Kool-Aid prepared with sugar. Add 7-Up and ice to fill a 2 gallon container.
In deep baking pan, put chicken breasts, bone side down. Sprinkle dry onion soup over top; pour in milk and bake 30 minutes. Turn chicken in broth a few minutes, then turn over again and brown a golden brown. Bake 1 hour in all.
Cook the chicken in salted and peppered water. Cool and remove meat from bones. Put meat into buttered 9 x 13 casserole dish. Mix the soups and sour cream. Pour over the chicken. Top with full package of herb dressing. Drizzle with the melted butter, then pour the chicken broth over top evenly. Bake at 350° for 35 to 45 minutes.
Mix all ingredients together. Place in casserole. Bake at 350° for 3 hours, stirring occasionally.
Cream sugar and margarine. Add eggs, mix well. Sift dry ingredients together. Add alternately with applesauce to creamed mixture. Pour into 9 x 13-inch pan. Sprinkle with 2 Tbsp. sugar., 1 C. chocolate chips and 1 C. chopped nuts.
Spread cream cheese in a greased pie pan. Sprinkle with oregano and garlic powder. Spread pizza sauce on top. Sprinkle with shredded mozzarella, and cheddar (if desired). Sprinkle parmesan cheese on top. Serve hot with Doritos. Can add green peppers, black olives, and pepperoni to sauce, if desired.
Heat oil in saucepan over medium heat. Add onion and garlic; saut until tender, about 8 minutes. Reduce heat. Add chili sauce, beer, molasses, vinegar, bourbon and Worcestershire sauce. Simmer until reduced to 2 cups, stirring occasionally, about 25 minutes. Stir in hot pepper sauce. Brush on during the last 10 minutes of grilling. If making ribs, brush them often during the first part of cooking with a mixture of one part cider vinegar to 10 parts of water and a pinch of dried crushed red pepper; that will keep them moist (covers 3 pounds of meat). Can be made up to 1 month ahead. Cover; chill.
Preheat oven to 375°. Beat egg whites with salt until stiff. Slowly add sugar and vanilla. Fold in chocolate chips. Drop by teaspoon onto a greased cookie sheet. Put in oven; turn oven off and leave overnight.
Brown beef and onions in skillet. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a boil, stirring occasionally. Stir in rice, reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese.
Put sliced onions into pan and brown. Trim fat off brisket and sprinkle paprika on both sides. Put fat side up over onions. Sprinkle onion soup mix over both sides and add water. Cook over a very slow burner for several hours, covered. Enjoy!
Trim fat from chops. Heat fat in skillet; when you have about 1 tablespoon melted fat, remove trimmings. Brown chops; season with salt and dash of pepper. Place in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Top each chop with onion slice. Combine next 3 ingredients; pour over chops. Cover with foil; bake in moderate oven (350°) for 1 hour. Uncover; top chops with green pepper. Bake 15 minutes. Serve with hot cooked rice. Makes 6 servings.
Combine cream cheese, margarine, sugar and extract, mixing until well blended. Add flour; mix well. Chill several hours or overnight. With lightly floured hands, shape level tablespoonfuls of dough into balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Cool. Dip half of each cookie in chocolate; coat with almonds.
In blender, whirl all ingredients at high speed until smooth. Makes 1 cup. Has 16 calories per tablespoon.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish if desired with chopped parsley. Makes about 8 servings.
Add cracker crumbs and 1 stick of melted butter. Place in an 8 x 12-inch cake pan.
Microwave potatoes. When done, place in 9 x 13 baking dish and make slits in top of potatoes. Spread with lots of butter on top. Sprinkle with garlic powder and cheese. Bake at 400° until golden brown.
On a floured board, roll dough into a 12 x 18-inch rectangle (let rest 5 minutes if springy). Brush half the marinade over dough; sprinkle with artichokes, 1 cup cheese, garlic, basil and oregano. From a long edge, roll dough into a snug log; pinch seam to seal.
Use a 5-quart black iron pot. Pour oil in pot. Season hen with black pepper. Brown hen over high heat. Reduce to medium-high when oil clears. Continue browning until meat is brown and pot has a layer of brown on it. Add onions and the first teaspoon of garlic powder. Saute over low heat until onions are clear. Add water. Stir and bring mixture to a full boil. Turn fire off and allow oil to rise. Skim off as much oil as possible without skimming gravy. Add rest of seasonings and bring to a full boil again. Adjust seasonings to taste. All should be a little in excess to allow for the rice. Add rice. Bring to a relatively vigorous boil, stirring to prevent sticking. Reduce heat to lowest setting. Cover and allow to cook 10 minutes. Remove lid and stir mixture allowing liquid to go down into rice. Replace the lid and cook for 20 minutes more. Remove lid and serve. Serves 8 adults.
Combine marshmallows, butter, vanilla and food coloring in top of a double boiler (or in a big heavy saucepan, my pressure cooker bottom). Heat until marshmallows and butter are melted, stirring frequently. Take from heat and gradually stir in cornflakes and stir until well coated. Drop from teaspoon onto waxed paper. Decorate with cinnamon candies. Leave to dry several hours or overnight.
Brown the sausage, stirring to crumble and drain. Stir in the remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer for 1 hour.
Bake at 300° for 45 minutes or until brown and cake turns loose from pan.
Stir the 2 boxes of pudding and milk by hand or whisk (no mixer). Use 1 cup less milk than what directions on boxes call for. Usually, you would use 3 cups for 2 small boxes of mix. Fold in Cool Whip and sour cream. Layer wafers, sliced bananas and pudding mixture. Repeat! This makes 2 layers in a 9 x 13-inch pan. Top with crushed wafers.
Cream sugar and Crisco; add egg. Sift dry ingredients and add alternately with milk. Spoon into greased muffin tins and bake in a 350° oven for 20 to 30 minutes. Remove from pan and roll in 6 tablespoons melted butter. Then roll in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Chop ice cream and add Cool Whip. Mix and add peanut butter and pudding; add Grape-Nuts. Pour into 8 x 8-inch pan. Freeze, then cut into 8 squares. Each piece has 25 calories.
Melt butter and chocolate together. Place in a large bowl. Add beaten eggs, vanilla, sugar, sifted flour and chopped nuts. Stir well. Pour into a greased baking pan. Bake at 325° for 25 to 30 minutes. Center should stay moist. Cool before cutting.
Cream shortening and sugar. Add eggs. Mix in dry ingredients. Add raisins. Drop by rounded teaspoonful on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix bean dip and green chilies. Mix sour cream, mayonnaise and taco seasoning. Layer it all in a large casserole.
Preheat oven to 350°. Parboil noodles in salted water, rinse and drain. Combine eggs and melted butter (or margarine) and beat well. Mix in the sugar, then the rest of the ingredients, except the noodles. Mix well. Break up any lumps. Add the noodles and mix to combine everything. Spray a 9 x 13-inch baking dish. Pour in the kugel mixture. Bake 50 to 60 minutes until golden and done (a knife inserted into the middle of the kugel, should come out clean). Allow to cool slightly, cut into squares and serve warm.
Beat butter, sugar and eggs until fluffy. Add vanilla. Add flour and salt until stiff dough consistency. Wrap in wax paper. Chill 3 hours or until firm. Cut cookies on lightly floured board; place 1 inch apart on ungreased cookie sheet. Bake at 350° for 8 minutes. Cool on wire rack and decorate.
Saute onions, green pepper and celery in margarine. Mix bread crumbs with the seasonings in a large bowl. Add sauteed ingredients and pour in broth; mix well. Pour into a 9 x 13-inch greased pan and cover. Bake for 15 minutes at 350°, uncover and bake for an additional 5 minutes. Yields 15 to 18 servings.
Reserve 1-1/2 c. crumbs; add liquid and mix into crumbs. Batter will be lumpy. Pour into greased and floured baking pan. Sprinkle with crumbs. Bake at 350° until cake tests done. Approximately 40 minutes.
Season chicken with salt, pepper and ginger. Dredge with flour and brown by frying in oil. Add onion, celery and tomatoes. Place in casserole dish, cover and put in 325° oven for 1 hour or until tender and brown.
In a pot, boil cocoa, sugar, butter and milk for 1 1/2 minutes. Take off heat and add peanut butter and oatmeal. Stir well. Drop by teaspoonfuls on foil or wax paper. Let harden.
Cut steak into strips. Roll in flour, salt and pepper. Fry in skillet until done, turning once. Remove steak into platter. Keep hot. Put a little flour in drippings in skillet; stir well. Then add milk enough to make gravy. Serve over steak.
Preheat oven to 350°. In small skillet, melt 3 tablespoons butter. Add onion and celery. Cook and stir over medium heat until tender. Transfer to medium mixing bowl. Add bread crumbs, salt, pepper, sage, thyme and garlic powder. Dissolve bouillon granules in hot water. Add to crumb mixture and mix well.
Melt sugar and pour in pan. Combine the other ingredients and pour into pan. Place pan in a slightly larger pan filled with enough water to just reach the top of the side after the pan containing the mixture is placed inside. Bake for 1 hour at 350°. Remove and allow to cool. Invert pan onto a plate and tap gently until the flan drops to the plate. Chill and serve.
Unroll crescents. Wrap 1 slice apple in each and pinch edges to seal. Melt margarine. Place dumplings in well-greased 9 x 13 pan. Drizzle butter or margarine over dumplings. Sprinkle with sugar and cinnamon. Pour Mt. Dew over all. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cream thoroughly the shortening, sugar and egg. In separate bowl, mix flour, baking powder, salt and nutmeg. Stir flour mixture into creamed mixture alternately with milk. Fill greased or paper lined muffin cups 2/3 full. Bake for 20 to 25 minutes. Immediately after baking, roll muffins in melted butter, then into sugar and cinnamon. Makes 12 to 15 muffins.
Cream sugar and shortening. Add eggs. Beat. Sift flour, cocoa and salt together. Add to mixture. Add vanilla and nuts. Pour into greased and floured 9 x 13-inch pan. Bake 35 minutes at 300°. Remove from oven. Spread marshmallows evenly over top. Return to oven for 5 minutes. Take out of oven and spread with the following frosting.
Boil whole chicken in water with head of garlic and onions and salt until cooked. Shred the chicken. Add mayonnaise, onions, black pepper, salt and can of mixed vegetables to shredded chicken. Put chicken salad on top of tostadas and enjoy!
Roast peppers under broiler until blackened. Cool and peel. Chop peppers, onion and mushrooms. Cook vegetables in small amount of olive oil until tender in stock pot. Brown sausage and ground beef. Add vegetables and seasoning. Add garlic only after, to avoid burning. Add tomato puree. Bring to simmer for 2 to 3 hours, depending on how hot you want sauce. Remove hot sausage. Makes very large amount. May be frozen, or use half the recipe.
Mix everything the day ahead except cheese and potato chips. Add cheese and chip mixture right before heating in a 350° oven until bubbly. Serves 8.
Cut corn off. Scrape milk starch from corn. Cover with water, enough to cook. Salt to taste. Add the seasoning and sugar. Cook slowly after bringing to a boil to assure proper well done state. Let corn almost stick to skillet, stirring constantly, to reach some golden brown layer to mix in corn. It will almost appear scorched, but it is delicious.
Cream Crisco and sugar. Add egg, milk, soda, baking powder and remaining ingredients. Roll out dough and cut. Bake at 350° for 10 minutes.
Drain pineapple and oranges; save juice. Cook macaroni in salt water; drain and rinse. Put in large covered bowl. Mix together sugar, flour, salt and eggs with reserved juice. Cook until thick. Pour hot sauce over macaroni. Cover and refrigerate overnight. When ready to serve, add fruit and Cool Whip.
Brown ground beef and garlic; drain fat. Blend next 4 ingredients in bowl; stir in ground beef. Fill each manicotti with about 1/4 cup cheese-meat filling. Place manicotti in single layer in 10 x 8-inch baking dish. Sprinkle with any remaining filling. Cover completely with sauce. Sprinkle with oregano and Parmesan cheese. Cover dish with aluminum foil. Bake in 325° oven for 15 minutes. Remove foil and bake 10 minutes longer. Serves 4.