HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add onions, garlic powder and seasoning salt. Heat on high until onions become soft. Add potatoes; stir and cover, stirring occasionally. Once potatoes become soft, add parsley flakes. Brown well.
Preheat oven to 350°. Spray an 8-inch fluted cake pan with nonstick cooking spray; set aside. In mixing bowl, using electric mixer, beat together the eggs, sugar, oil and vanilla until mixture is light and fluffy. Using mixer at low speed, beat in milk powder, flour, soda and cinnamon, beating until thoroughly combined. Add remaining ingredients; stir to combine. Pour batter into sprayed cake pan. Bake for 40 to 45 minutes (until cake tester inserted in middle comes out clean). Let cake cool in pan for 5 minutes. Remove cake from pan; set on wire rack. Let cool for at least 15 minutes. Serves 8.
Cut bacon in small pieces. Brown and drain. Brown ground beef and onion. Drain. Add vinegar, brown sugar, ketchup, white sugar, drained kidney beans, drained butter beans and baked beans. Mix all together and bake in greased casserole for 1 1/2 to 2 hours.
Cook and stir beef and onion in 4-quart Dutch oven until beef is light brown. Drain. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer stirring occasionally until spaghetti is tender about 25 minutes. Sprinkle with cheese.
In a large pitcher, combine orange soda and cranberry apple drink. Serve over ice cubes. Makes 5 cups.
Mash beans and juice into paste. Mix together all ingredients except nuts. Stir in nuts. Pour into pie shells and bake at 350° for 50 to 55 minutes or until top browns.
Knead 15 to 30 minutes. Let double in size. Make into loaves to double again. Coat tops with oil before baking. Bake at 350° until brown and sounds shallow by gently thumping center. These freeze well.
Combine sugar, butter and canned milk in a heavy pan. Bring to a full rolling boil, stirring constantly. Boil 4 minutes over medium heat. Remove from heat. Stir in peanut butter until melted. Quickly add vanilla and marshmallows and beat until well blended and marshmallows are melted. Add nuts. Pour into a buttered 8 x 8-inch pan. Cool. Yield: approximately 1 1/2 pounds.
Boil the spaghetti according to package directions, but add a bit of vegetable oil. Drain and refrigerate overnight in covered container. (It is important the spaghetti be well cooled in order to work with it.) Chop the cucumber, onions, green pepper, pimento and eggs very thin. Combine and mix with the spaghetti. Combine the salt, pepper, celery seed and oregano and mix with the spaghetti.
In 13 x 9-inch pan, melt margarine. Crush all Oreos except 6. Place crushed Oreos over top of melted margarine. Mix instant pudding according to directions and pour over cookies. Cover pudding with Cool Whip completely. Use 6 remaining cookies for decorating either by crushing them or leaving whole. Store in refrigerator.
Mix pineapple juice and orange juice. Blend bananas with part of this juice. Mix water, sugar, all juices and bananas until sugar is dissolved. Pour in round container. Freeze 24 hours. Pour in punch bowl. Add 64 oz. Sprite and mix until mushy. Delicious!
Melt one stick margarine. Add cookie crumbs and press into 13 x 9-inch pan. Allow to chill for about 20 minutes in refrigerator. Mix cream cheese and powdered sugar. Fold in 1 cup of Cool Whip. Spread on cookie crust. Beat pudding with milk until smooth. Spread pudding on second layer. Spread remaining Cool Whip on top. Garnish with grated chocolate, if desired.
Mix sugar and oil and add eggs and flavoring. Then add flour. Drop by spoonfuls onto cookie sheet and bake at 450° until light brown.
Wash the mushrooms and remove the stems. Chop the stems and put them in a mixing bowl. Add the butter, onions, garlic, pepperoni and green pepper. Cook, covered, on High in the microwave oven for 2-3 minutes. Stir in the cracker crumbs, cheese, parsley, salt, oregano and pepper, and mix well. Spoon the mixture into the mushroom caps and cook, covered, on Medium in the microwave for 4 minutes.
Variation: Substitute	1/2 envelope dry onion soup mix for taco seasoning and onion. Omit dressing.
Soak crumbs and oatmeal in milk. Add meat, egg, onion, and seasonings. Mix well. Put in pan to bake. Cover with catsup and brown sugar. Bake at 350° for 45 minutes.
Put all ingredients into blender, cover, and process on MIX until well blended. Bake on a lightly greased griddle until nicely browned. Turn only once. Yield: 8 to 10 pancakes.
Mix gelatin with boiling water until dissolved. Mix in marshmallows, seven-up drained pineapple (1/2 can). Put in refrigerator until congealed.
Layer 11 x 14 pan with chipped beef. Wrap chicken breasts in bacon and put on top of chipped beef. Mix cream of mushroom soup with sour cream and cooking sherry. Spoon this mixture over the chicken and cover with foil. Cook at 300° for 2 hours. Open to brown. Serve over wild rice.
Mix all ingredients together. Pour in casserole dish. Top with grated cheese. Bake at 350° until cheese melts.
Combine all ingredients in a large saucepan. Stir, cover and bake in a slow oven at 275° for 5 hours. Serves 6 to 8.
In a bowl, combine sugar, flour and salt. Add sour cream, egg and vanilla and mix well. Place peaches in pie shell and cover with sour cream mixture. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for another 30 minutes.
Mix together and bake 30 to 45 minutes at 350° in a buttered baking dish.
In large bowl, cream butter and sugar. Add eggs, mixing well. Add dry ingredients to creamed mixture. Beat 2 minutes. Fold in chopped fruit and nuts. Bake in greased and floured pan at 250° for 1 hour. Cool in pan for 5 minutes. Remove.
Put all ingredients in a blender and blend well. Heat frying pan and coat with butter. Pour in mixture and cook until top is firm and bottom is lightly browned. Flip over and brown other side. Place on a plate and put on your favorite syrup, or roll up, slice and enjoy! Makes 4 to 5 (6 to 7-inch) pancakes.
Mix first 7 ingredients together. Pour into baking dish. Mix crackers and margarine. Sprinkle on top. Bake at 350° for 35 to 40 minutes.
Trim venison of all fat. Cut into 3-inch cubes. In a large kettle, heat olive oil and add meat. Brown on all sides. Add garlic and shallots. Mix well until light brown. Add wine and simmer uncovered until wine is reduced by half, about 20 minutes at medium heat. Add beef stock and Worcestershire sauce with whole mushrooms. Mix and cover. Simmer 2 to 2 1/2 hours or until fork-tender. Remove from heat. Place in serving bowl and serve with Hunter Sauce on the side. Nice served with roasted potatoes.
Place ribs in roasting pan. Layer onions and pour on sauce made from remaining ingredients. Cover and bake 1 1/2 hours at 350°. Remove cover the last 10 minutes.
Combine steak, onion quarters and water in a large Dutch oven; bring to a boil. Cover; reduce heat and simmer 1 hour or until meat is tender. Drain, reserving 1 1/2 cups of liquid; cool. Shred meat mixture with two forks; set aside. Place 2 whole pimentos in an electric blender; process until smooth and set aside. Cook green peppers, onion strips and garlic in a large skillet over medium-high heat. Add pureed pimentos, tomato puree, bay leaves and cooking wine; cook 3 minutes. Stir in shredded meat and 1 1/2 cups of reserved liquid. Cook 10 minutes. Remove and discard bay leaves. Serve over hot fluffy rice; garnish with pimentos and peas. Yield: 8 servings.
Simply pour your strawberries and any liquid in the package into a bowl and stir in the lemon juice and Splenda. Mash your strawberries a little with a fork, if you'd like. Yield: 8 servings.
Melt margarine in a saucepan. Add lemon juice. Arrange carrots in layers in a baking dish. Between each layer, pour in the lemon juice and margarine mixture. Sprinkle with chives and parsley. Add the water. Cover and bake at 350° until the carrots are tender, about 50 minutes.
Heat oven to 400°. Grease a 10-inch quiche dish or pie plate, 10 x 1 1/2-inches. Cook and stir beef, onions and chopped green peppers over medium heat until browned; drain. Stir in seasoning mix. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce, if desired. Makes 6 to 8 servings.
Mix ingredients together well and cook over medium heat in heavy saucepan until ball forms. Cool and store in airtight container.
Drain salmon; remove bones and skin. Flake the salmon. Add cream cheese, lemon juice, onion, salt and liquid smoke. Mix well; chill overnight. Shape into log; combine pecans and parsley. Roll salmon log in pecan mixture; chill overnight.
Mix flour and milk together. Let stand 30 minutes. Saute scallops in 1 teaspoon butter 3 to 5 minutes. Set aside. Saute shrimp in 1 teaspoon butter 3 to 5 minutes. Set aside. Pour milk mixture into hot pan and cook until the mixture thickens. Add sherry and seasonings and turn down the heat. Add seafood and simmer 5 minutes. Spray individual casseroles with cooking spray. Add seafood mixture. Sprinkle top with paprika and bake 20 minutes. Serve with crusty bread and salad. Serves 4.
Pour pie filling in baking dish. Add seasons. Sprinkle cake mix over pie filling. Bake until brown.
Soak Grape-Nuts in milk for 1/2 hour. Mix in dry ingredients. Pour into greased loaf pan. Bake in moderate oven at 350° for 45 minutes to 1 hour or until dry when tested with a toothpick. Can be frozen.
Add buttermilk to make a thick batter a little at a time. Drop into enough hot cooking oil to deep fry. When brown, place on paper towel.
Mix and soak gelatin in cold water. Warm can of soup. Mix gelatin and soup; cool. Add salad dressing and chicken mixture. Pour over eggs, sliced in a 9 x 9-inch pan. Chill until set.
Preheat oven to 425°. Spray muffin tin with Pam. Mix corn meal, oil and egg yolk. Beat egg white stiff and fold in. Bake at 425° until brown. Makes 6 muffins.
Preheat oven to 375°. Place margarine in a 13 x 9 x 2-inch baking dish and place in oven until margarine melts (do not burn). Pat chicken pieces dry with paper towels. With tongs, dip chicken in melted margarine. Place, skin side up, in baking pan. In a small bowl, mix potato flakes and seasonings. Sprinkle over chicken. Bake, uncovered, for 1 hour or until chicken is tender. Do not turn during baking.
Place half the bread cubes in bottom of buttered shallow 2 1/2-quart casserole. Mix together salmon, onion, celery, green pepper, olives and mayonnaise. Spread over bread cubes. Top with remaining bread cubes. Beat eggs. Blend in milk and soup. Pour over salmon and bread. Cover and refrigerate overnight. Bake at 350° for 1 hour. Remove from oven and spread with shredded cheese and return to oven for 15 minutes. Makes 8 servings.
Sift dry ingredients together. Cut in shortening. Add milk. Stir very carefully, not too much. Turn dough onto floured counter; knead lightly! Roll out to 1-inch thickness. Cut with a drinking glass. Bake in preheated oven at 450° for 12 to 15 minutes.
Preheat oven to 350°. Using 2 tablespoons butter, grease a 9-inch cake pan. Sprinkle with 1/2 cup of the sugar. Rinse and pick over berries. Dry on paper towel before spreading over the butter and sugar. In a mixing bowl, cream together the remaining 6 tablespoons butter, the remaining 1/2 cup sugar, egg, vanilla and orange rind. Sift flour, baking powder and salt into a small bowl. Add half of the flour mixture and half of the milk to the batter. Stir just until blended. Add remaining flour and milk and, again, lightly mix. Pour batter over cranberries. Bake 45 minutes. Cool on a cake rack 20 minutes before turning out onto a serving dish. Serves 8.
Preheat oven to 350°. Thaw spinach and squeeze out all the water from spinach. Add all ingredients except butter. Open box of filo dough. Place one sheet at a time on a cookie sheet. Use approximately 8 to 10 sheets for bottom layer, then spread all ingredients. Place another 8 to 10 layers of filo dough on top, buttering each sheet. Place in refrigerator for about 10 minutes until butter hardens. Cut the pie, then cook it for about 1/2 hour. You can also freeze the pie once it is cooked!
Shred cabbage and carrot in bowl; mix Miracle Whip, milk and sugar in another bowl. Add more milk, if not creamy enough. Add to cabbage and mix together. Refrigerate until served.
Brown ground beef and onion, drain. Spread in baking dish. Spread layer of rice and layer of mixed vegetables. Spread soup over top. Top with cheese. Bake at 350° until cheese browns.
Sift dry ingredients. Cut in shortening and add liquids. Put in bowl and store in fridge. Roll very thin; cut with biscuit cutter. Dip each biscuit in melted butter and place double decker in pan. Let rise 1 to 1 1/2 hours. Bake the same as biscuits, at 400° for 15 to 20 minutes.
Mix all ingredients except oil in medium mixing bowl. Drop by tablespoonfuls into hot oil. Fry until golden brown. Drain fritters on paper towels. Serve hot.
Boil water and sugar for 4 minutes. Add orange juice, lemonade, pineapple juice and bananas. Freeze mixture and store in freezer. Add ginger ale when serving. Yields 50 servings.
Melt margarine; pour over pasta. Add 1/2 cup Parmesan cheese and toss. Add salt and pepper to taste. Place in casserole; add remaining ingredients over pasta. Heat under broiler about 5 minutes.
Stir together cornmeal, salt and pepper in a shallow dish. In another bowl, beat egg, add water and blend well. Coat fish pieces in seasoned cornmeal, dip in egg mixture. Coat pieces again with cornmeal. Fry a few pieces of fish at a time in hot oil until golden brown. Drain on paper towel.
Combine the first 4 ingredients. Mix and pour over pickles the salt, celery salt, sugar and white vinegar. Let pickles stand at room temperature for a few hours; stir occasionally. Use any jar for storing in the refrigerator.
Mix cheese, butter and red pepper, then add flour, 1 cup at a	time. Place on cookie sheets after shaping into straws. Bake at 400° until set.
Heat milk to boiling point and pour over bread. Beat well. Add eggs, sugar and butter. Mix well and add flavoring. Bake at 350° for 1 hour or until knife comes out clean.
Cream butter and sugar; add beaten egg to mixture. Pour boiling water over cut-up dates and add 1 teaspoon of soda to this mixture. Add alternately with flour, other teaspoon of soda and salt to creamed mixture. Add nuts last. Bake in 2 large greased loaf pans in moderate oven (350°) for 1 hour. Turn out of pans to cool. Wrap when cooled. This keeps well.
Fry okra in 2 tablespoons shortening for about 20 minutes. In another saucepan, make roux with remaining shortening and flour. Add onions, celery and garlic. Cook until soft, about 5 minutes. Add okra, tomatoes, parsley, bay leaf, thyme, sweet basil and water. Simmer for 30 minutes. Add salt and pepper. Add peeled, deveined and washed shrimp and crabs (break off and crack the claws and cut the body in half). Simmer 10 minutes longer. Add oysters and sausage; let simmer for 20 minutes. Remove from heat. Stir in file just before serving. Serve with cooked rice.
Brown hamburger, onion and green pepper; drain grease. Add tomato soup and mushroom soup. Cook noodles separately in salt water until tender. Add hamburger mixture. Add slices of cheese on top to melt soon as casserole has finished baking. Bake for 30 minutes at 350°.
Cream 3 tablespoons sugar and margarine; add pretzels. Press into 9 x 13 inch pan. Bake at 350° for 10 minutes.
Place over boiling water and beat until mixture stands in stiff peaks. Scrape bottom and side of pan occasionally. Fold in 1 teaspoon of vanilla.
In skillet in hot oil, cook chicken 10 minutes or until brown on both sides. Set aside. Spoon off fat. In skillet, combine soup, milk, lemon juice and pepper. Heat to boiling. Return chicken to skillet. Cover. Cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles. Garnish with lemon wedges and fresh thyme, if desired. Serves 4.
Melt butter in small frying pan. Add sugar. Cook and stir until browned. Add potatoes. Cook and stir until potatoes are lightly browned. Season with salt.
Mix Jell-O and cottage cheese. Add crushed pineapple and Cool Whip. Fold in coconut. Chill well.
Cream shortening and sugar well. Add eggs, pumpkin and water. Blend in dry ingredients. Add nuts and raisins. Bake in 2 greased 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans in oven at 325° for 50 to 60 minutes.
Cook macaroni (do not use cheese) in an 8-inch skillet. Add hamburger and onion. Cook until onion is done. Stir in tomato soup and seasoning. Simmer for 3 minutes. In a serving bowl, add tomato mixture to macaroni.
Combine oil, sugar, eggs, zucchini and vanilla. Blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat in mixer. Stir in nuts. Bake in 2 greased loaf pans at 325° for one and a half hours.
Boil rhubarb and water until rhubarb is soft and mushy. Strain off juice. Taste and add the sugar (more if desired). Add the juices. Chill.
Place sugar, margarine, syrup and salt in microwave. Cook on High for 1 minute. Stir, then cook until mixture boils. Cook 2 minutes more. Remove; add baking soda and stir.
Combine butter and cheese; mix well. Add flour, cereal, salt and red pepper; stir until all ingredients are well blended. Shape mixture into 1/2 inch balls; place 2 inches apart on ungreased baking sheets. Dip a fork in flour and flatten balls slightly. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks and cool completely. Store in an airtight container up to 1 week.
Combine butter, sugar, brown sugar, eggs and vanilla extract; gradually add remaining ingredients (flour, baking soda, salt and cinnamon). Stir in oats and butterscotch morsels. Spread into baking pan. Bake in preheated 375° oven for 20 to 25 minutes. Cool. Cut into 2-inch squares. Makes 35 (2-inch) squares.
Preheat oven to 350 degrees. 13 x 9-inch baking pan with foil set aside. In bowl combine 1 c. flour and sugar, but in butter until crumbly. Press on bottom of pan. Bake for 15 minutes. In another bowl, beat milk, cocoa, eggs, remaining 1/4 c. flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake for 20 minutes or until set. Cool. Use foil to lift out of pan. Decorate with icing if desired.
Drizzle oil over crackers while stirring. Add remaining ingredients. Shake well. Store in sealed container.
Brown beef and drain. Add celery and onion to beef and cabbage. Brown, then add beans, tomatoes and seasonings. Simmer until juice is about 4 tablespoons. Serve with mashed potatoes and corn bread.
Melt the chocolate and butter in a double boiler. Mix the flour, sugar and salt; stir into chocolate. Add the milk slowly, stirring constantly, until fully thickened, about 15 minutes. Beat the egg yolks well. Stir in a little of the chocolate into the eggs; then return to the hot mixture and cook for 2 minutes, stirring constantly. Remove from heat and cool partially. Stir in vanilla. Pour into pie shell. Beat egg whites until soft peaks form; then add 1/3 cup sugar until stiff. Swirl the meringue over the pie. Bake at 350° for 5 to 10 minutes or until golden brown.
Mix the 4 beans together in casserole. Brown bacon or ham with onions. Add mustard, ketchup, brown sugar and garlic powder and mix well. Simmer 20 minutes. Add to beans and mix together. Bake at 350° for 1 hour.
Bring 1 c. water to boil, add tea bags and let boil 2 minutes. Set aside to cool. In tupperware container, mix sugar, orange juice and lemonade. Add tea mixture and stir to melt. Slowly add remaining water and bourbon. Mix well and place in freezer.
Fry ground beef and onions until lightly browned; drain off fat. Chop tomatoes. Add enough water to tomatoes and bean liquid to make 1 cup. Add tomatoes, kidney beans, liquid, chili powder and macaroni to beef mixture. Simmer, covered, about 20 minutes.
Boil first 3 ingredients 1 minute. Add sugar and gelatin. Boil 6 additional minutes. May be canned and sealed with lid or paraffin.
Add beaten eggs to the sugar, molasses and shortening. Mix dry ingredients together and add to mixture. Add the hot water.
Cook noodles according to package directions. Drain; cover with cold water and set aside. Crumble ground beef and sausage (use same skillet), brown and then drain. Add 2/3 jar of sauce and Italian seasoning and mushrooms. Simmer 5 minutes, salt and pepper to taste. Mix cottage cheese and egg together and set aside. Spray bottom and sides of 9 x 13-inch glass pan with Pam.
Sift powdered sugar. Cut in butter into pieces. In medium microwave-safe bowl, combine sugar, butter, cocoa and milk. Microwave on High 2 to 3 minutes or until butter is melted. Stir until mixture is smooth. Stir in vanilla and nuts, blending well. Spread evenly in buttered 8-inch square baking pan. Cool and cut in 1-inch squares. Makes 64 pieces.
Melt cheese, soups and tomatoes together. Add chicken and noodles. Put in a large casserole dish and microwave on 50% power about 15 minutes. Crush Doritos on top.
Place chicken in baking dish. Bake 20 minutes in a preheated oven with cover on at 425°, then drain. Combine tomatoes, cornstarch, oregano and pepper sauce; cook, stirring constantly, until sauce is thickened. Pour heated sauce over drained chicken; top with cheese. Bake 10 minutes, uncovered. Garnish with parsley. Makes 4 servings.
Prepare brownie mix according to package directions; stir in pecans. Spoon batter into a greased 9 x 13 inch pan; bake at 350° for 20 minutes. Remove from oven and sprinkle miniature marshmallows over hot brownies. Combine chocolate, milk, and butter in a heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often. Remove from heat. Transfer to a medium mixing bowl. Add powdered sugar and vanilla; beat at low speed until smooth. (If frosting is too stiff for spreading consistency, add milk, 1 Tbsp. at a time, stirring until smooth.) Spread over brownies. Cool in pan on a wire rack, and cut into bars.
Chop and prepare broccoli; cook 8 to 10 minutes. Melt butter in pan; add flour, chicken cubes and boiling water. Stir; add broccoli, shredded cheese, half and half and salt and pepper to taste. Add 1 cup rice or cooked potatoes (optional).
Beat at high speed 3 minutes, then add 1/2 cup nuts and 1/2 cup raisins. Beat another minute. Bake one hour in angel food cake pan (350°). No grease or flour needed.
Melt oleo; stir in sugar and milk. Bring to boil and boil for 1 minute. Stir in chocolate chips until melted. Smooth on cake quickly. Enough for a 9 x 12-inch cake.
Cream the butter and shortening. Gradually add sugars, beating well at medium speed. Add egg; beat well. Combine flour, soda and salt; add to creamed mixture. Mix well. Stir in vanilla. Stir in chocolate and nuts. Chill dough 1 hour. Drop dough by spoon onto lightly greased cookie sheets. Bake at 350° for 12 to 14 minutes or less, depending on size. Cool slightly on cookie sheets; move to wire rack.
Finely grind peppers. Add sugar and vinegar. Boil mixture 6 minutes. Add 2 boxes of fruit pectin. Boil 3 more minutes. Remove from heat, skim and pour into hot sterilized jars. Put on lids, seal and place sealed jars in hot water bath, with at least 1/2-inch covering jars. Boil 5 minutes to process. Remove from water. Yields 4 pints.
Combine sugar, salt and cornstarch in a saucepan. Stir in cold milk gradually. Cook over direct heat, stirring constantly, until mixture begins to thicken. Lower heat and continue to cook until filling has bubbled for 1 minute. Add part of hot mixture to slightly beaten egg yolks. Blend and return to saucepan. Cook for 2 minutes over very low heat.
Mix all together. Bake at 350° for 25 minutes in an 8 x 8-inch pan.
Make pudding according to directions. When pudding is done, mix in peanut butter. Pour in pie shell and let it cool. Serve with whipped cream on top. Refrigerate after serving.