HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash, onion and salt until tender. Mix with soup and sour cream. Line a baking dish with melted butter and Pepperidge Farm dressing mixture (save some for topping). Bake in oven for 30 minutes at 350°.
Sift flour, baking powder and salt together; add beaten egg and milk.	Blend.	Drop by teaspoons into hot	broth. Cover and do not lift lid for 15 minutes.
Place dry cake mix in 9 x 13 pan. Pour apple pie filling over the top. Chip up the stick of margarine on top and bake at 350 degrees for 30 minutes.
Cook and drain broccoli. Beat eggs, add melted butter, onions, cheese and broccoli. Next add muffin mix. Put in greased skillet at 400° for 30 minutes.
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 2 minutes, stirring after 1 minute. Stir chocolate until it is completely melted and smooth. Stir in vanilla, salt and nuts. Spread into greased 8 x 4 or 9 x 5-inch loaf pan. Refrigerate until firm, about 2 hours. Cut into small squares. Makes about 2 dozen.
In a large bowl mix pineapple with dry pudding mix. Add nuts, cherries and marshmallows. Fold in cool whip and serve.
Work first four ingredients together. Press in 9 x 9-inch pan. Melt chocolate chips and pour over top. Refrigerate.
Arrange frozen rolls in a greased Bundt pan or 9 x 13 casserole dish. Drizzle with melted butter. In a separate bowl, combine dry pudding mix and other ingredients. Sprinkle over the top of the rolls. Cover with a kitchen towel and leave out over night in order for dough to rise. In the morning, bake at 350° for 30 minutes.
Grind venison, beef fat and sausage with a meat grinder. Season with salt and pepper. Combine egg, milk, onion and green pepper; blend with the meat. Shape into a loaf and place in a loaf pan. Spread ketchup across the top and bake 2 hours at 350°.
Place cooked, sliced chicken in square baking dish or pan. Cover with layer of spinach. Place crescent dough, unrolled, on top. Bake at 350° until dough is lightly brown. Serve with sliced tomatoes topped with Feta cheese, black olives, onions, oil and vinegar to taste.
Partly cook cauliflower. Put in casserole dish. Melt 3 tablespoons oleo; pour over cauliflower. Cut up cheese in chunks, then put them over cauliflower. Crush crackers. Put over cheese. Cube oleo and place over crackers. Cook for 30 minutes at 350° with no lid.
Cream butter and sugar until light. Beat in egg and preserves. Sift dry ingredients together; add to mixture and mix thoroughly. Bake at 375° for 10 minutes.
Mix Ranch dressing and mayonnaise and spread generously over both insides of sandwich. Top 1/2 of slices with several of the thin-sliced tomatoes and cucumbers. Liberally sprinkle bacon bits on top. Place remaining slices of anadama, dressing side down, on prepared sandwiches.
Beat butter, Crisco and sugar until smooth. Add eggs, one at a time. (Beat until turns white, about 2 minutes.) Sift baking powder and flour. Mix in 1/3 of flour; beat slowly. Add 1/2 of milk; beat. Add 1/3 of flour and mix, then 1/2 of milk; mix. Add 1/3 of flour last and mix. Add lemon extract, almond extract and vanilla extract.
Sift corn meal, baking powder and salt together in mixing bowl. Add milk to dry ingredients. Add egg and beat well. Add water to make a medium thick batter. Grease skillet with fat, pour batter in and bake at 450 degrees for 25 minutes.
Place cooked and cubed chicken in buttered casserole dish. Mix sour cream and soup; pour over chicken. Crush crackers and mix with poppy seed. Sprinkle over soup mixture. Melt margarine and pour over top. Cook 30 to 40 minutes at 350° until bubbly.
Drain fruit well on paper towels. Melt together butter, sugar, curry powder and cornstarch. Lay fruit in baking pan, hollow side up and put cherry in each hollow. Bake at 325° for 1 hour, basting frequently. Cool and refrigerate 1 day. When ready to serve, warm for 30 minutes in a 350° oven.
Place package of frozen vegetables in baking dish. Mix together cheese, celery, onion and mayonnaise and spread over vegetables. Melt margarine and mix with Ritz crackers that have been crushed. Spread on top of vegetables. Bake at 350° for 30 minutes.
Beat sour cream, cream cheese and garlic powder. Stir in beef. Put in casserole dish. Bake at 300° for 45 minutes. Serve with crackers or cocktail bread.
Melt butter in an average size dish. Add milk to flour and sugar. Mix these 3 ingredients thoroughly and add to butter; add fruit. Do not stir. Bake at 375° for 40 minutes or until brown.
Pour pineapple juice into a 1 gallon container. Add cherry and orange Kool-Aid and sugar. Add enough water to make one gallon of punch.
Mix together ingredients. Pour into 2 pie crusts. Bake at 450° for 10 minutes. Turn heat down to 350° for 30 minutes more.
Bake cake according to package directions in a 9 x 13-inch pan. While still warm, pierce cake every 1 1/2 inches with blunt handle end of a butter knife. Boil sugar and milk together for one minute. Add 1/2 cup coconut and pour over cake. Chill.
Cut steak into thin strips. Season with garlic salt and brown in oil. Stir in onion soup, consomme and soy sauce. Cover and simmer for 10 to 15 minutes. Add green pepper; cover and simmer for another 5 minutes. Mix cornstarch and water together to form a thickening. Add cornstarch thickening to meat; stir. Add tomatoes, if desired. Cover and boil for 1 minute. Serve over hot rice.
Cream shortening and sugar. Add eggs and mix well. Add bananas and lemon juice, then add remaining ingredients. Blend well. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Mix all ingredients together and beat by hand for 4 minutes. Grease and flour five small or two regular size loaf pans. Bake at 350° for 35 to 40 minutes.
Combine molasses, sugar and shortening. Add egg. Add boiling water. Add all spices, soda and cream of tartar. Add just enough flour to make a stiff dough (4 to 5 cups), 1 cup at a time (or less). Chill, covered, for 2 or 3 hours or overnight.
Puree strawberries with orange juice and vanilla. Combine with sugar, cornstarch and cinnamon. Bring this to a boil for 1 minute, then cool to room temperature. Stir in fruit and milk and refrigerate overnight or 2 hours. Top with cottage cheese.
Brown ground chuck, adding salt, pepper and minced onion; drain. Mix soup and water with meat and spread on bottom of 8 x 11-inch or 9 x 13-inch baking dish sprayed with Pam. Layer sliced Velveeta cheese and top with Tater Tots placed in rows to cover cheese. Bake 20 to 30 minutes at 400° or until cheese is bubbly. Delicious!
Mix all ingredients but pecans. Roll into ball and cover with chopped pecans. Serve on crackers.
In skillet, put sugar, flour, vanilla and milk and stir in egg yolks. Cook until slightly thick (reserve whites for meringue). In casserole dish, place a layer of vanilla wafers and sliced bananas. Alternate. Pour pudding over top. Add meringue. Cook until meringue is slightly browned.
Brown sausage lightly; break apart. Pour off grease, except for 2 tablespoons. Saute green pepper, onion and celery in 2 tablespoons grease. Add remaining ingredients. Place in casserole or 9 x 13-inch pan. Cover and bake one hour at 350°.
Flour chicken very lightly, shaking off all excess. Melt butter or heat oil in skillet on medium heat and turn chicken in this until pale golden. (This is far less than the usual browning of chicken.) Transfer chicken into covered casserole dish. Put in 300° oven for about 15 minutes.
Place frosting mix, syrup and water in bowl and beat at high speed until peaks form. Beat at low speed and add powdered sugar. Then add nuts and drop by spoonfuls onto wax paper or pour into buttered pan and cut into pieces.
Cream together butter, sugar, egg, vanilla and salt. Stir in flour. Chill about 1 hour. Place mixture 2 inches apart on cookie sheet. Press a wafer in the center. Bake for 8 to 10 minutes at 400°. Makes 4 dozen.
Mix sugar, eggs, zucchini, vanilla and sour cream with baking soda, then add the rest of the dry ingredients.	Add raisins and nuts last. Pour into	greased loaf pans, 2 large (9 x 5 x 3-inch) or 3 small (8 1/2 x 4 1/2 x 2 1/2-inch). Bake at 350° for 1 hour or until done.
Grease inside of 8 one-pint wide mouth canning jars well. Heat oven to 325°. Cream shortening and sugar together. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, spices and salt. Add to pumpkin mixture; stir in nuts. Pour mixture into prepared canning jars, filling each half full. Bake for 45 minutes. (Use only canning jars, others can't take the heat.) When done remove one jar at a time, whip sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum-seal the jar and the bread will keep for up to one year. Makes 8 pints.
Cook macaroni (can be served hot or cold). Mix all ingredients. Serve with Chicken in a Biskit crackers.
Pour hot water over candies. Stir until dissolved. Add Jell-O. Stir until dissolved. Add applesauce. Pour 1/2 mixture into mold. Let chill until firm. Blend together at room temperature the cream cheese, nuts and celery. Add mayonnaise and mix well. Spread mixture over chilled apple Jell-O. Pour on the other half of apple Jell-O mixture. Chill until firm.
Combine first four ingredients in large skillet and saute 5 minutes. Add 1 cup sour cream, Cheddar cheese soup, chillies and ham. Place in lightly greased baking dish. Top with 1/2 cup buttered bread crumbs. Bake 45 minutes at 350°.
In a shallow bowl, combine the bread crumbs, onion, parmesan cheese, salt and Italian seasoning; mix well. Place milk in another bowl. Dip tomato slices in milk, then coat with crumb mixture. In a large skillet, heat oil. Fry tomatoes slices for 2 minutes on each side until golden brown. Sprinkle with mozzarella cheese. Serves 6.
Soak raisins 3 hours. Mix sugar, flour and egg. Add seasonings, raisins and liquids. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into pie dough lined pie pan. Cover pie with narrow strips of dough, crisscrossed. Bake until brown at 350°.
Mix together ingredients. Bake 30 to 45 minutes at 350°. Keep warm in a crock-pot. Serve with tortilla chips. Or, microwave on Medium heat; stir every 5 minutes.
Grease 3 (15 x 10 x 1-inch) baking pans. Set aside. In large heatproof bowl, combine cereal and set aside. In heavy saucepan over medium heat, bring butter, brown sugar and corn syrup to boil, stirring frequently. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally. Remove from heat and add vanilla. Pour over cereal and stir until well coated. Transfer to pans and spread out to thin layer. Bake uncovered at 200° for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.
Dissolve gelatin in no more than 1/2 cup boiling water. Cool completely. Beat gelatin, the 1/2 cup of berries and buttermilk together. Add remaining berries. Pour into crust and chill at least 2 hours. When ready to serve, top with Cool Whip. Makes one 9-inch pie.
Mix eggs, oil, salt, soda, vanilla, sugar, flour, cinnamon and baking powder until blended. Stir in zucchini, coconut and pecans. Put into loaf pans. Bake at 325° for 1 hour or until brown.
Preheat oven to 375°. Put sweet potato slices in 9x12 inch baking dish, spreading them over a bottom crust if you like. Mix together the ginger, both kinds of sugar, and the flour and sprinkle them over the potatoes. Dot the potatoes with the butter and add the water. Place a crust over the potatoes and bake for about 40 to 50 minutes.
Combine dry ingredients. Add eggs, oil and enough milk for the mixture to pour easily. Mix lightly. Mixture will be bubbly and foamy. Bake on well-greased griddle. Yields 4 to 6 servings.
Mix together and bake in 8-inch pans. I use the caramel frosting on this cake.
Salt and pepper pork chops. Mix eggs with a little water. Crush up saltines. Dip chops in egg mixture and dredge in crackers. Repeat. Brown in frying pan with oil. Lay chops in baking pan. Bake at 350° for 45 minutes, covered. Uncover and cook an additional 15 minutes. Serve immediately.
Place chicken breasts between layers of wax paper and pound flat. Marinate in clam juice 3 to 6 hours, turning often. Salt and pepper, then roll in cracker crumbs. Saute in equal parts oil and butter until a golden brown. Serves 2 to 4.
Cream shortening with sugar; add eggs one at a time. Pour in buttermilk. Mix together 2 cups All-Bran and boiling water; add to first mixture. Sift together flour, salt and soda. Add to mixture. Add 4 cups All-Bran and mix. Bake in greased muffin pans at 400° for 20 minutes. Will keep in refrigerator 1 month. Do not stir. Dip out. Makes 4 to 5 dozen, depending on size of pan.
Cream shortening; add syrup and the two egg yolks beaten well together. Crush graham crackers very fine. Add baking powder and cinnamon. Add alternately with milk. Fold in vanilla and stiffly beaten egg whites. Bake in 2 greased layer pans at 350° for 30 minutes.
Put cauliflower, onion, cheese and bacon bits in a bowl. Mix together mayonnaise, sugar and vinegar. Pour over cauliflower, etc. Mix together. Put in refrigerator for 3 to 4 hours.
Drain oysters. Saute celery and onion in butter for 5 minutes. Add parsley, thawed spinach, Worcestershire sauce, bread crumbs, salt, pepper and cayenne. Grease a shallow casserole. Arrange oysters in one layer only. Cover with spinach mixture. Bake 30 minutes at 450°. Remove and sprinkle with cheese and very thin layer of bread crumbs. Return to oven for 10 minutes. Yields 8 servings.
Brown meats. Add onions, green pepper and celery. Cook down. Add garlic, shallots and parsley. Cook down. Soak French bread with only enough water to dampen. Using hands, break up bread. Add 1 can steak sauce to pot. Add bread. Add peppers and salt (or bouillon cubes, dissolved in only small amount of water or crushed). Stir. If bread shows, use 2 pronged fork to break up. If too dry, add more sauce.
Peel and slice apples thin. Add sugar and cinnamon; mix and set aside.
Beat first 7 ingredients well. Add and beat well flour and soda. Add 1 cup boiling water. Stir in. Bake in a 10 x 13-inch pan at 350° for 30 to 40 minutes.
Combine sugar, Karo, water and salt in large pot; bring to a boil. Continue to boil until mixture forms a hard ball when dropped into cold water. Very slowly pour this mixture over beaten egg whites, beating constantly. Continue beating until thickened. Add pecans and vanilla. Stir well and drop onto buttered foil.
Beat butter, powdered sugar, eggs and vanilla for 20 minutes or until light and fluffy. Spread over crumb crust. Place on top of filling. Drain crushed pineapple and put on top of bananas. Whip Dream Whip and spread over. Sprinkle with nuts and cherries. Refrigerate at least 12 hours.
Mix the first 4 ingredients in a pan and bring to a boil. Allow to cool. Add the Coca-Cola. Let thicken, then add the pineapple and pecans. Pour into dish or mold and chill. Especially good with ham or turkey.
Fry celery and onion together until tender. Mix spinach, soup, onion and celery together and pour into casserole dish. Top with 1 cup bread crumbs. Bake about 15 minutes or until hot through and bread crumbs are brown. Serve hot.
Peel and slice potatoes thin. Slice onion very thin. In large baking dish, layer potatoes, onion and cheese. Salt and pepper to taste. Add soup and milk. Layer cheese on top. Bake at 375° until potatoes are tender, about 1 1/2 to 2 hours.
Mix cereal and milk. Let sit for cereal to soften. Add eggs and oil to cereal. Stir in sugar first, then flour. Stir only until ingredients are combined. Stir in nuts and raisins. Pour into lightly greased muffin pan(s). Bake at 375° for about 20 minutes. Recipe makes 24 muffins. Muffins can be frozen and reheated in microwave.
Cook sugar and water to boiling and let cool. Mix and let set 2 hours or more. When ready to serve, add 3 1/2 quarts of ginger ale and ice. Ready to serve in 15 minutes.
Stir together flour, sugar, soda and 1/8 tsp salt, cut in peanut butter and shortening until mixture resembles coarse crumbs. Mix egg, milk and vanilla, add to flour mixture with oats. Mix well. Spread in lightly greased 8 x 8 x 2 baking pan.
Brown 1 pound ground beef; drain the excess grease. Add 1/2 cup water and contents of taco seasoning package. Simmer until water is cooked off. In a big salad bowl, chop and mix lettuce, tomato, onions and taco cheese. Do not mix taco meat or nacho chips until ready to eat. Do not add meat or chips if you are going to store overnight. Before adding nacho chips, break into small pieces.
Mix together first 6 ingredients. Press in bottom of 9 x 13-inch cake pan, saving 1/2 cup for topping.
Fry bacon until crisp; drain. Add 1/4 cup bacon drippings to pan. Add onion, celery, mushrooms and rice. Cook over low heat, stirring frequently (5 minutes). Stir in soy sauce. Stir in beaten egg to rice mixture and cook over low heat, stirring constantly, until egg sets (3 minutes).
Remove seeds and chop fruit. Combine with pineapple. Measure fruit and add equal amount of sugar. Combine in a heavy saucepan and heat slowly to boiling. Boil for 20 minutes. Pack in hot jars and seal at once.
Mix all ingredients until very thoroughly blended. Bake in a greased and floured Bundt (or tube) pan at 325° for 1 hour.
Cook in double boiler the 2 cups of milk, water, rice and salt. When rice is cooked, add eggs and sugar. Then add 1 cup milk, scalded with butter and vanilla. Put mixture in baking dish and sprinkle with cinnamon. Bake 1 hour at 350° in pan of hot water.
Mix cabbage, onion and peppers in bowl and stir. Combine remaining ingredients in bowl and stir well. Pour vinegar mixture over cabbage mixture. Mix thoroughly. Cover and refrigerate overnight. Serves 12.
In the bottom of a 9 x 13-inch casserole dish mix rice with soup (undiluted). Place chicken breasts on top of rice mixture. Cover and bake at 325° for approximately 1 hour and 45 minutes.
Combine flour, salt and pepper; dredge meat in the mixture. Brown meat in 2 tablespoons margarine for 1 minute, turning frequently. Remove meat. Add 2 tablespoons margarine to pan and cook onion and garlic for 3 to 4 minutes. Add soup and Worcestershire sauce and cook for 2 minutes. Add meat and cook on low about 20 minutes. Prior to serving, add sour cream. Do not boil. Add desired amount of beef broth to get right consistency. Serve over rice or noodles.
Saute pecans in butter. Soften cream cheese. Add all ingredients together, except pecans. Put in 8-inch pie plate. Sprinkle nuts on top. Bake at 350° for 20 minutes.
Soften butter (or margarine). Add cream cheese. Beat until creamy. Add flour, 1/2 cup at a time, blending well. Work with fingers into a smooth dough. Shape into 1/2 to 1-inch ball. Place in miniature muffin cups. Shape around sides of cups with fingers. Bake at 350° until lightly brown. Fill with your favorite filling. Cook approximately 15 minutes. (Makes 60 to 70 tarts.)
Mix all ingredients and bake at 350° for 35 minutes or until done in middle.
Mix first 5 ingredients. Beat eggs, oil and vanilla. Add dry ingredients to eggs, oil and vanilla; mix well. Then add carrots, pecans, pineapple and coconut. Grease and flour tube pan. Bake one hour at 350°. Let cool before removing from pan. No frosting needed.
Mix first 5 ingredients together and just before serving, stir in Fritos and Catalina. This makes a large bowl of salad. You may halve or third this recipe as it does not do good as a leftover.
Boil first 2 ingredients together until it will "thread" when let drip from a spoon. Add this mixture slowly to the stiffly beaten egg white, beating constantly. Beat until it will drop easily from a spoon onto buttered pan.
Mix sugar and butter. Add eggs, one at a time, the milk, flour, lemon and vanilla flavoring. Bake at 300° for 1 1/2 hours.
Combine first 10 ingredients. Form into 1-inch meatballs. Place meatballs in a shallow pan. Mix together last 5 ingredients and pour over the meatballs. Bake at 350° for about 1 hour or until done.
Sift together flour, baking powder, soda and salt. Combine in large mixing bowl butter, sugar, eggs and flavoring. Cream for 2 minutes with mixer. Add milk, then flour mixture gradually, beating until blended (about 3 minutes). Preheat oven to 375°. Roll dough on slightly floured surface 1/8 to 1/4-inch thick; cut. Bake about 12 minutes.
Bake cake according to package directions in a 13 x 9-inch greased pan. Prick holes all over cake. Pour pineapple on top. Cool.
Mix pineapple, pudding mix, marshmallows and nuts. Fold in Cool Whip and refrigerate until ready to serve.
Cook macaroni and drain well. In medium saucepan, melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add 1 1/2 cups cheese. Stir until melted. Combine macaroni and cheese sauce; mix well. Pour into greased 2-quart baking dish. Top with remaining cheese. Bake in a 350° oven 20 to 25 minutes until hot and bubbly. Refrigerate leftovers. Makes 4 to 6 servings.
Thaw potatoes 1/2 hour before using. Mix all ingredients except the margarine and potato chips. Put into greased 13 x 9-inch baking dish. Dot top with margarine. Bake at 350° for 1 hour. Top with chips or corn flakes the last 15 minutes of cooking.
Combine softened cream cheese, sugar and vanilla, mixing well. Melt 1/2 cup chocolate chips. Blend the 1/2 cup melted chips and egg into cream cheese. Pour into crust. Bake at 325° for 35 minutes. Chill.
Slice veal in thin slices; pound paper thin. Saute in butter. Lightly drench in flour. Put on paper towel. Keep warm in oven. In skillet, saute fresh crabmeat and garlic powder. On a warm platter, lay veal, cover with crabmeat and 2 strips asparagus, pour sauce over top.
Mix water, vinegar and canning salt. Bring to rolling boil. prepare jars, heating in dishwasher or on stove. Stuff jars with dill, 1/8 onion, 1 large garlic clove, cucumbers and pepper. Pour boiling water mixture in stuffed jars. Seal and hot water bathe 15 minutes.
Heat oven to 375 degrees. In a large skillet brown beef & onion until beef is cooked thoroughly. Drain. Stir in sauce. Heat thoroughly.
To ground beef, add dill pickle and onion. Mix thoroughly and make into usual patties. If you like it hot, add jalapeno pepper. Cook in your preferred manner.
Place popped corn in brown bag. Microwave sugar, corn syrup, margarine and salt for 1 to 2 minutes until it bubbles. Boil for 3 minutes, stirring after each minute. Add baking soda and vanilla. Stir well. Pour over popped corn in brown bag and microwave for 1 minute. Shake well. Microwave 1/2 minute more. Shake and pour onto waxed paper.
Simmer all ingredients on low heat until syrupy. Pour over butter in small bowls and serve with biscuits or fruit.
Preheat oven to 400°. Melt butter. In large bowl, combine all dry ingredients until well blended. Add egg, yogurt and butter. Stir until dry ingredients are moistened. (Mixture will resemble soft dough). Use paper liners in muffin pans. Fill 2/3 full. Bake 15 to 20 minutes.
Mix flour, Parmesan cheese and salt in a plastic Baggie. Place potatoes in Baggie and shake until potatoes are coated. Spray a baking pan with no stick cooking spray and put coated potatoes in pan. Bake in oven 40 minutes at 350°.
In a mixing bowl, combine first four ingredients. Place on the bottom of a 13 x 9 x 2 baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme. Bake at 350 degrees for 60-65 minutes or until chicken is tender, basting occasionally with pan juices.
Brown beef; drain. Add salt and pepper; mix in remaining ingredients. Simmer in a large Dutch oven, 1 1/2 to 2 hours. Stir frequently. The longer it cooks, the better it tastes.
Drain fruit and pat dry with paper towels; place in a 13 x 9 x 2-inch baking dish. Sprinkle with brown sugar and curry powder, and mix gently; dot with butter. Sprinkle with remaining ingredients. Bake at 325° for 30 minutes. Refrigerate several hours or overnight.
Mix sugar, oil and pumpkin puree in bowl; beat well. Add eggs; beat well. Sift flour, soda, salt and cinnamon; combine with pumpkin mixture. Stir in raisins and nuts. Pour in 10-inch greased tube pan. Bake 1 1/4 hours at 350°. Do not open door under 1 hour.