HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, flour and nuts together and press in pan. Bake at 350° for 15 minutes. Cool.
Melt cheese in crock-pot along with the other ingredients. Stir frequently until all cheese is melted. Low setting is recommended if you have an hour or so before serving. Check periodically to prevent burning. Serve hot with corn chips or tortilla chips. Ole!
Add together first 5 ingredients, then stir in remaining ingredients. Bake at 350° for 30 minutes. Great with cream cheese or peanut butter frosting.
Mix all ingredients well and bake in covered casserole 45 minutes at 350°. If grease is settled in middle, cook a little longer.
Cook hen in water and salt. Cool, cut meat off bones and dice. Cook spaghett in broth. Cook celery, onion and pepper in broth and add to drained spaghetti with tomato juice and diced chicken. Simmer for a few minutes. Pour in a 9 x 13-inch baking dish and sprinkle with cheese. Bake about 15 minutes at 350°. Serves 12.
Drain the cherries. Cream the powdered sugar, margarine and corn syrup. Roll mixture into balls (each takes about 1/2 teaspoon). Punch hole in center and roll cherry in. Refrigerate for about 3 hours or freeze 30 minutes. Insert toothpick into each ball.
Wash tomatoes and cut in slices. Turn into flour and meal mixture. Saute quickly in hot fat. Turn to brown on both sides. Turn heat low and cook, partially covered, until very tender. A little cream added to the pan just before serving, provides a good sauce. Makes 6 servings.
Wash rice in hot water. Saute onion in butter 5 minutes. Add rice to saute pan and stir until all grains are covered with butter. Mix bouillon and peppers with hot water until dissolved. Stir with rice. Pour into buttered casserole dish. Cover and bake at 350° for 30 minutes.
Mix well. Drop and mash with a glass dipped in sugar. Bake 8 to 10 minutes at 375°.
Brown chopped meat. Add salt, onion and pepper. Cook for a few minutes, then add wine for 3 or 4 minutes. Then add tomato sauce, water and rest of seasoning. Cook for 45 minutes on low to medium heat. Boil rice; drain excess water. Serve over rice.
Place pork chops in 13 x 9-inch baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over pork chops.
I first scrub the cukes and get all picks off. Bring the first 4 ingredients to a boil. Pack in jars tight. Put a piece of dill and a clove of garlic in jar. Pour hot liquid over pickles. Wipe jar rim and put on lid and seal. Set whole jar in quite hot water until water cools. Wait to eat at least 2 weeks. They are better if you wait longer.
Mix jello and boiling water. Stir until dissolved. Add sugar; stir. Add sour cream, oranges, pineapple and nuts. Refrigerate until set.
Dissolve yeast in lukewarm water. Sift dry ingredients and cut in shortening. Add yeast and milk. Knead enough to hold together. Roll dough into 1/2-inch thickness and cut with biscuit cutter. Bake at 450° until brown.
Place all ingredients except milk and cornstarch in Dutch oven. Bring to boil, then reduce to simmer until potatoes are tender. Mix cornstarch with cold water until dissolved. Pour into clam mixture. Add milk. Simmer until thickened, stirring often. (Do not boil.) Serve immediately.
Allow peanut butter and cream cheese to soften to room temperature. In a mixing bowl, cream peanut butter, cream cheese and sugar. Fold in Cool Whip, vanilla and lemon juice. Mix thoroughly. Pour into pie shell. Refrigerate until firm. When ready to serve, drizzle with hot fudge sauce. Sprinkle with peanuts or chocolate chips. Makes 8 servings.
Cream sugar and butter. Add eggs, nutmeg and flour. Mix dough real well. Dough will resemble biscuit dough. Sprinkle flour. Roll dough out and cut. Bake in oven at 350° until light brown.
Mix all ingredients above together. Get out your cast iron skillet and spray real well with Pam spray. Turn the oven on or preheat at 400°. Pour your ingredients into the cast iron skillet and cook for about 1 hour. Let set for 30 minutes. Flip onto a regular plate. Enjoy. Enjoy.
Melt butterscotch morsels and peanut butter over hot water. Remove from heat. Stir. Stir in one can chow mein noodles and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill until set. Makes about 30.
Mix all ingredients together. Store in the refrigerator. These will keep for months and are delicious.
Slice sausage in 1-inch slices. Put in large skillet and cover with water. Cook covered over medium heat until water boils out and sausage browns slightly. Add barbecue sauce. Cook until sauce cooks through, about 10 minutes.
Heat oven to 400°. Combine dry ingredients and pimento. Mix yogurt, egg, oil and scallions. Mix with dry ingredients, just until combined. Put into 8-inch iron skillet. Bake 20 to 25 minutes until done. Can be done over campfire, if done carefully.
Cream sugar with shortening; add eggs. Dissolve soda in boiling water; add to the sugar mixture. Sift together flour, salt, nutmeg and cinnamon; add to the sugar mixture. Cover dates with boiling water; pour off immediately, and add the dates and nuts. Bake at 375°.
Rinse and boil chicken. Mix soup, sour cream and poppy seed in bowl. Mash crackers and mix with butter in separate bowl. Break chicken up and put in bowl with sour cream mixture. Stir. Prepare rice as directed.
Shred cabbage. Stir in pineapple and marshmallows. Blend in mayonnaise.
Preheat oven to 350°. Spread pie filling in bottom of 9 x 13-inch pan. Combine flour, 1 cup sugar, baking soda and salt. Sprinkle mixture over pie filling. In a bowl, combine eggs, vanilla, oil and nuts; mix well. Pour over ingredients in pan; stir only until blended. Smooth batter evenly in pan. Bake for 40 to 45 minutes, until cake springs back from light touch. Cool on rack for about 20 minutes. Prick warm cake with fork.
Fry bacon crisp, drain. Add vinegar and sugar to bacon drippings. Heat thoroughly. When hot pour mixture over lettuce. Add salt and pepper to taste and crumpled bacon. Mix well, serve immediately.
Whip first 3 ingredients at medium speed for 15 minutes. Put this mixture into baked pie crusts. Dip sliced bananas into pineapple juice and place on top of mixture in pie crusts. Spread Cool Whip on top of pies and garnish with cherries and nuts.
Blend pulp and beaten eggs; alternately add milk and dry ingredients. Stir in butter. Pour into greased pan about 2 inches deep. Bake for 1 hour at 300°. Serves 10.
Mix the first 3 ingredients together; spread on bottom of a 9 x 13-inch dish. Layer the remaining ingredients in the following order: onions, olives, tomatoes and cheeses. Refrigerate overnight. Serve with chips.
Cream butter or margarine until soft. Gradually add sugar, creaming until fluffy after each addition. Add eggs in thirds, blending well. Thoroughly blend in corn syrup and salt. Add chopped nuts and turn into pastry shell. Arrange pecan halves on top.
Cover bottom of 8-inch square pan with fruit (drain well if using canned fruit). I usually fill it between 1/3 to 1/2 full (8 large or 14 small peaches). Mix 3/4 cup sugar, butter, baking powder, salt, milk and flour together; spread batter over fruit. Mix remaining 1 cup sugar and cornstarch; sprinkle over batter. Pour boiling water over top. Bake at 375° for 45 minutes or until done.
Mix refried beans and hot peppers. Spread on baked pizza crust. Put on cooked and drained hamburger. Bake at 350° for 20 minutes. Add lettuce, tomatoes, onion and cheese. Serves 4.
Heat oven to 350°. Melt the butter in a 13 x 9-inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork until dough leaves the sides of the bowl. Turn out on pastry board and knead until smooth. Roll out until about 1/4-inch thick. Sprinkle apples and cinnamon evenly over the dough. Roll up like a jelly roll. Dampen the edges and seal. Slice dough about 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around the rolls. The liquid will absorb into the rolls. Bake for 55 to 60 minutes. Makes 8 servings.
Mix roll mix according to package directions; let rest 5 minutes. Mix together 1 egg with cheese and oregano. Grease jelly roll pan and spread roll mix out (use flour on fingers so dough won't stick). Spread egg mixture over dough; top with cheese and pepperoni slices, overlapping each slice. Roll up jelly roll style. Pinch seams. Let rest 20 minutes. Bake at 350° for 20 minutes until almost golden brown. Brush with margarine and return to oven for 5 minutes. Serve with salad.
Blend and bring to a boil. Simmer 10 minutes. Chill 2 hours. Whip the cream and fold into jello mixture. Cut cake in half and use some for filling. Place other half of cake on top and use remaining icing to cover whole cake.
Dissolve Jell-O in hot water. Add cold water, lemon juice, mayonnaise, salt and pepper. Blend with mixer and chill.
Preheat oven to 350°. Melt margarine in 2-quart casserole dish. In a large bowl, mix chicken, vegetables, soup and 1/2 can milk. Place in the melted butter. Mix Bisquick and 2/3 cup milk. Pour onto chicken mixture. Do not stir. Bake for 35 minutes or until brown.
Mix all the ingredients. Allow mixture to melt in a pan over hot water for 30 minutes. Do not stir. Remove from heat and beat with a mixer. Store in the refrigerator. Thin with cream as needed.
Beat eggs, oil and water. Add cake mix and pudding mix. Blend well. Add poppy seed last, stirring by hand. Spray 2 bread pans with nonstick spray. Divide mixture into 2 loaf pans. Bake 40 minutes at 325°.
Melt butter in saucepan. Add brown sugar and Karo. Cook over medium heat until bubbly. Pour into 13 x 9 greased pan. Add all of apple slices. Beat eggs. Add milk and vanilla to eggs. Dip slices of French bread into milk mixture and layer over top of apples in pan. Refrigerate overnight. Bake, uncovered, in 350° oven for 35 minutes. To serve, use spatula and invert each slice of bread on serving plates. Spoon apples over top.
Preheat oven to 350°. Put all ingredients in large bowl. Mix with your hands as you would a meat loaf, gently but thoroughly. Do not use a spoon or mixer. Bake in an ungreased 9 x 13-inch pan for 1 hour. Cool before cutting. For extra crispy edges, bake a tad longer.
Cream sugar and butter together; add eggs and cream well. Add remaining ingredients and pour into pie shells. Bake at 350° about 1 hour, brown on top. Yields two pies.
Cook and drain spaghetti; mix next 4 ingredients. Mix Zesty dressing as on package and mix all together. Marinate overnight.
Clean and drain shrimp. Cook rice according to package. Brown onion in butter. Mix all ingredients. Put in casserole. Bake at 375° for 30 minutes.
Cream the shortening, sugars, eggs and vanilla until light and fluffy. Stir together dry ingredients. Stir into creamed mixture; blend well. Add chocolate, butterscotch and nuts. Drop from teaspoon 2-inches apart on a greased cookie sheet. Bake in moderate oven at 350° for about 10 minutes. Remove from sheet after cooled 5 minutes. Makes 3 dozen.
Mix flour, sugar, baking powder and salt. Cut in butter. Sprinkle mixture on bottom and sides of greased round pan. Place peaches, cut side up over dough. Combine sugar and cinnamon and sprinkle over peaches. Bake 15 minutes at 400°. Mix egg yolk with milk. Pour it over peaches and bake 30 minutes more.
Cook okra until tender, then add all ingredients and simmer. Let stand. Cook rest of meat, then warm in microwave.
Spray cookie sheet with cooking spray. Line pan with graham crackers. Sprinkle with a layer of pecans. In a saucepan, cook together for 2 to 3 minutes the mixture of butter or margarine and sugar. Pour over graham crackers and pecans. Bake 10 to 12 minutes at 350°. Let cool. Break into pieces like peanut brittle.
Mix together cake mix. Soften stick of butter and 1 beaten egg and press into bottom of 13 x 9-inch pan. In mixer, mix confectioners sugar, eggs and cream cheese and pour over crust. Bake 55 to 60 minutes in a 325° preheated oven in a greased 13 x 9-inch pan. Cool and cut into squares.
Break sausage up while browning. Pour off grease, brown onion and garlic in saucepan. Add rest of ingredients. Heat to boil. Simmer 45 minutes, covered.
In small pot, mix ingredients; bring to a boil and simmer about 5 to 10 minutes. Add 2 Tbsp. margarine if cooking on grill. Refrigerate any leftovers for later.
Saute onion; and bell pepper in hot oil in a large skillet over medium high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat. Tear tortilla pieces into 1 inch pieces; layer one third of tortilla pieces in bottom of lightly greased 13 x 9 inch baking dish. Top with one third of chicken mixture and 2/3 c. cheese.	Repeat layers twice. Bake at 350° for 30-35 minutes. Yields: 6-8 servings.
Mix all of the juices, water and ginger ale together. Garnish with orange slices.
For this ultra-simple recipe, use jumbo Spanish onions, sliced to 1/8 inch thick (#2 or #3 on a slicing machine). Separate the circles into rings and toss with all-purpose flour. While tossing, sprinkle the onions with light cream to moisten them. Keep tossing them all together until they are well-coated. Deep fry in vegetable shortening and drain well.
Combine mixture by cutting shortening (one knife in each hand, going horizontally) until very thin lumps form. Add water, then roll out with a rolling pin on floured surface. Add whatever filling you wish and bake as you would.
Over medium heat, using a 4-quart pot, combine the sugar, butter, corn syrup, cocoa and salt and bring to a boil. Once the mixture is well mixed, add the popped corn. Cook and stir until popcorn is coated, approximately 2 minutes. Cool mixture and shape into 3-inch balls.
Steam broccoli in microwave for 5 minutes. Prepare noodles according to package directions. Cook chicken in microwave until just cooked; dice. Prepare Stove Top dressing according to package directions. Melt bouillon cube in small amount of water.
Cut up chicken into small chunks. Put chicken in a skillet with 1/4 cup of water. Cook chicken until done (approximately 10 minutes). Chop up onion; add to chicken. Cook for 5 more minutes. Add cream of chicken soup and milk. Simmer for 15 more minutes.
Melt margarine; stir in brown sugar, sugar and corn syrup. Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popcorn, mixing well. Turn into 2 cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. Remove and cool completely. Break apart and store in covered containers.
Combine water, noodles, seasoning packet and vegetables. Bring to a boil. Combine flour and milk and blend well. Gradually add to soup, stirring constantly. Cook until thickened. Stir in ham and cook until thoroughly heated.
Mix all ingredients together and let set overnight. Place in freezer containers and freeze. Goes well with any snack or dinner meal.
Cook macaroni until tender. Drain. Place half of macaroni in a well buttered baking dish. Sprinkle with half the salt, pepper and cheese. Dot with butter. Arrange another layer in the same manner. Pour milk over the top. Bake 30 minutes at 350°. Serves 6.
Mix all together and place in pan. Bake about 15 minutes at 350° until hot. Broil until light brown on top. Serve with Wheat Thins. Blot off pools of oil on top and side.
Line muffin tin with foil liners. Place 1 wafer in each liner. Mix cream cheese, vanilla, and sugar on medium speed until well blended: add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake for 25 minutes ant 325 degrees. Remove from pan when cool. Chill. Top with fruit preserves or cherry pie filling.
In a small bowl, combine butter, shallots and thyme; set aside. Bring water to rapid boil in large saucepan; add green beans. Cook for 7 min. or until tender, drain. Add shallot butter to hot beans; gently toss until butter melts. Serve immediately. Makes 6-8 servings.
Put sugar and cinnamon in bag and shake to mix. Spray Bundt pan with Pam. Put quarters of biscuits in bag with sugar and cinnamon and shake until all pieces are covered. Put half of nuts in bottom of Bundt pan and add quarters of biscuits, alternating with remaining nuts. Put oleo and brown sugar in a pan and bring to boil for 1 minute. Pour over biscuits and bake at 350° for 35 minutes.
Mix sugar, water and syrup. Cook until it forms hard ball in cold water. Pour over beaten egg whites. Beat until stiff and add pecans and vanilla. Drop by spoonful on waxed paper.
Ground ham, pork and veal together. Mix in all ingredients and form loaf. Bake at 350° for 1 1/2 to 2 hours.
Mix together all ingredients. Grease and flour two loaf pans. Fill pans half full. Bake 1 hour at 350°, then 30 minutes at 300° until done.
Melt butter in skillet. Add soup and broth. Mix flour or cornstarch with water until smooth. Add to soup mixture and cook until it thickens. Add eggs and giblets. If it gets too thick, add some more broth.
Cut each pork tenderloin lengthwise about 2/3 of the way through. Flatten out with a meat mallet to about 1/4-inch thick. Combine apples, carrot, onion, pecans, salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375° for about 30 minutes. Spread apricot preserves on top of each tenderloin and bake an additional 10 to 15 minutes or until pork is fully cooked. Slice and serve.
Cream the cream cheese, sugar and butter together well. Add one egg at a time, beating after each addition. Add flour, a little at a time, blending gradually. Add vanilla. Pour into well-greased and floured tube or Bundt pan. Bake at 325° or 350° for 50 minutes. May be iced, if desired.
Cook hamburg; drain fat off. Cook macaroni in a separate pan; set aside. Put bouillon, onion soup and tomatoes in a pot. Add hamburg and vegetables. Can substitute string beans, corn, carrots. Let simmer. Last add Ozzo.
In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
Combine first 7 ingredients.* For appetizers, shape into 1-inch meatballs (about 5 dozen). Place on rack in a 15 x 10 x 1 baking pan at 400° for 15 minutes.
Brown the ground beef and onion. Mix remaining ingredients and add to browned ground beef and onion. Spray casserole dish with Pam. Pour mixture in baking dish. Bake at 350°, uncovered, for 35 minutes.
Preheat oven to 350°. Melt butter or margarine in medium casserole or glass baking dish. In small saucepan on low heat, heat fruit and sugar until sugar is dissolved. Mix remaining ingredients in separate bowl. Pour mixture into melted butter. Spoon fruit on top of batter. Spoon remaining juice over fruit and batter. Bake at 350° for 50 minutes. Cool 10 minutes. Serve with vanilla ice cream.
Toss cooked macaroni in oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cover and cook on low 3 hours. Stir occasionally.
Mix all ingredients together. Store in airtight container. Use 4 teaspoons per cup of hot water.
Mix the cream cheese and green onions. (This can be done a day in advance and placed in an airtight container in refrigerator for better flavor.)
Place sherbet in punch bowl. Pour ginger ale and apple juice over sherbet. Stir gently to mix.	Serves 40.
Drain juice off pickles. Soak pickles in milk. Drain milk off and roll pickles in flour, covering well. Deep-fry until golden brown.
Combine first six ingredients. Pour into pie shell. Sprinkle with pecan halves. Bake at 350° for 45 - 50 minutes or until set.
Cook spaghetti. Stir butter, eggs and Parmesan into hot spaghetti. Use this mixture to shape a "crust" in 10-inch pie plate. Spread cottage cheese over crust and cover with sauce. Bake at 350° for 20 minutes. Sprinkle with Mozzarella cheese and bake until cheese melts. Slice and serve.
Cream cheeses and butter together until well blended. Add other ingredients and mix well. Serve with assorted crackers.
Prepare cake mix according to the package directions. Pour half of the batter in a 9 x 13-inch greased pan. Bake at 350° for 15 minutes.
Melt chocolate pieces in top of double boiler over hot (not boiling) water. Add peanuts to melted chocolate and stir to coat. Turn out on waxed paper, spreading so that peanuts are separated as much as possible. Allow to cool.
Brown hamburger. Combine meat with other ingredients and mix well. Place in casserole. Top with crushed potato chips; bake uncovered 1 hour in preheated 300° oven.
Heat mustard and jelly in saucepan. Add dogs and heat until cooked. Serve in a chafing dish, fondue pot or crock-pot with toothpicks.
Combine first 4 ingredients. Mix at low speed until crumbly. Press 1 1/2 cups crumbs into ungreased 13 x 9-inch pan. Reserve 1/2 cup crumb mixture for topping. To remaining crumb mixture, add remaining ingredients. Beat 1 minute until well blended. Spread over crumb crust. Sprinkle with reserved crumbs. Bake at 350° for 30 to 40 minutes. Cool and cut into bars. Makes 3 to 4 dozen bars.
Combine strawberries and 1/4 cup sugar. Stir well. Set aside. Beat eggs with mixer until frothy. Gradually add 1 cup sugar, beating until thick. Add cream, milk, almond extract and salt. Mix well. Stir in strawberry mixture. Pour mixture into freezer can of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour.
Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly, 2 minutes. Stir in milk and bring to a boil again. Remove from heat and cool to lukewarm. Gradually stir in confectioners sugar. Place pan of frosting in a bowl of ice water. Beat until frosting becomes of spreading consistency. If icing becomes too stiff, heat slightly, stirring constantly. Great over chocolate or yellow cake.
Mix thoroughly the saltpeter, 1 pint of fine salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub meat with 2 pints fine salt and black pepper. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, then hang and wash off salt. Have smoked at a good smokehouse for 10 days. Rub ham with red pepper when finished, then wrap in brown paper.
Cook bacon and add onions for the last 2 minutes; drain. Blend eggs, milk and salt. Add spinach, onion and cooked bacon. Turn into 9-inch pie shell and bake at 375° until set, about 40 to 45 minutes.
Heat sugar and vinegar to boiling in microwave. Cool slightly and add dressing. Pour	over vegetable mixture and let stand overnight. Toss several times. Keeps well for 3 or 4 days!
Mix all ingredients in greased casserole except 1 tablespoon oleo and 1/4 cup crumbs, which are sprinkled on top of corn mixture. Bake at 350° for 40 to 45 minutes.
Beat egg whites until stiff. In another bowl mix all other ingredients. Fold in beaten egg whites. Pour into greased and floured 13 x 9-inch pan. Bake at 350°. Frost when cool with Luxury Chocolate Frosting.
Scrape corn from the cob and combine with remaining ingredients. Pour into buttered 1 1/2-quart casserole and bake in 325° oven for an hour or until set. Makes 4 to 6 servings.
Cut meat into 1/4-inch slices and thin strips. Mix flour, Accent, salt and pepper. Coat meat. In large skillet, brown meat in 1/3 cup butter. Add onion and bouillon. Simmer 25 minutes until tender. Melt 3 tablespoons butter in a small skillet; brown mushrooms. Combine sour cream, tomato paste and Worcestershire sauce. Add 1/2 cup stock from the meat and stir until blended. Gradually pour into meat stock and mix well. Add browned mushrooms and heat. May be made ahead of time and frozen.
In bowl, with electric mixer at low speed, beat cream cheese until smooth. Gradually blend in milk and almond extract; add pudding mix. Beat at low speed for 1 minute scraping bowl often. Spread mixture in crust. Chill until firm about 2 hours. Garnish with almonds. Makes 8 servings.
Brown meat. Add onions, bouillon cubes and water to cover meat. Add tomato paste. Simmer until meat is done. Thicken gravy. Just before serving, add sour cream. May also add mushrooms and vegetables.