HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cream butter and sugar well. Add eggs, one at a time, beating after each. Add syrup and Hershey bars. Add flour and milk alternately. Add vanilla. Bake 1 hour in a greased tube pan. The longer it sets, the better it is.
Saute onion in small amount of oil. Meanwhile, bake pie shell at 450° for 5 minutes. Sprinkle onion and meat in pie shell. Sprinkle with cheese. Beat eggs slightly, and add milk, salt and nutmeg. Stir well. Pour over ingredients in pie shell. Bake at 350° for 40 to 45 minutes or until well browned and set.
Combine dry ingredients. Combine egg, milk, banana and lemon juice. Add vanilla. Incorporate wet ingredients with dry ingredients. Pour into loaf pan (large); spray with Pam and dust with flour. Bake at 350° in a preheated oven for 40 minutes, or until cake tester comes out clean.
Mix sugar, flour, cream and syrup. Beat eggs and mix all ingredients. Bake at 325° until done.
Preheat oven to 350°. Arrange bread in single pieces on large baking sheet. In bowl mix all ingredients thoroughly. Spread generously on bread slices. Bake until hot and slightly crisp, about 25 to 30 minutes. Good with Italian dishes or barbecue.
Cream butter and sugar, add eggs and beat until light and fluffy. Sift together flour and soda; add to creamed mixture, alternating with 1/2 cup lemonade concentrate. Stir in lemon peel. Drop by teaspoonfuls. Bake at 400 degrees for 8 minutes or until lightly browned around the edges. Brush hot cookies with remaining lemonade concentrate the sprinkle with a little granulated sugar. Or, chill the dough, make balls and roll in coarse sugar, bake and glaze with concentrate. Makes 3 to 4 dozen cookies.
Combine ingredients and beat well. Using large spoon, drop on hot frying pan and fry both sides in corn oil. Makes 8 to 10 pancakes.
Mix well and bake for 1 1/2 to 2 hours at 350°.
Cream the Crisco and sugars. Add egg, then beat until creamy. Sift flour, salt and soda together. Add the other ingredients. Drop by teaspoon on greased baking sheet. Cook from 8 to 10 minutes at 375°.
Bring last 5 ingredients to a boil. At full boil add 1 teaspoon vanilla. Add liquid to dry ingredients. Drop on wax paper and cool. Makes 3 1/2 dozen.
In 8-inch skillet, cook and stir meat until brown. Stir in remaining ingredients except spaghetti and cheese. Heat to boiling. Reduce heat; cover and simmer 1 hour. While sauce simmers, cook spaghetti as directed on package. Serve sauce on hot spaghetti; sprinkle with Parmesan cheese. Yields 2 servings.
Saute onion. Add meat and seasoning. Brown. Add drained beans and soup. Place in greased casserole (1 1/2-quart). Mash potatoes. Add milk, egg and seasonings. Put in mounds over meat. Bake at 350° for 30 minutes.
Prepare meat sauce. Cut eggplant lengthwise into slices about 1/4-inch thick. Coat each slice with flour and shake off excess. Heat about 1/4 inch oil in a wide frying an over medium-high heat. Dip eggplant slices in egg mixture. Drain briefly and cook without crowding. Adding oil as needed, until browned and tender when pierced. Drain, when browned, on paper towels.
Combine as listed and mix well. Shape into small balls. Place on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. (May bake longer for crisper cookie.)
Mix lime jello, lemon jello and 2 cups boiling water together; cool. Add remaining ingredients and let this stand in bowl of your choice in refrigerator until firm. Serves 8 to 10. An elegant salad.
Combine. Pour ingredients in a freezer can, stir slightly and freeze. Makes 1 gallon.
Mix oil and vinegar. Heat until hot. Pour over carrots, onion and green pepper. Combine all ingredients together and marinate 12 hours. Keeps well in refrigerator for weeks.
In saucepan over medium heat, combine beef, onions and about 1/2 cup water; cook until onions are translucent. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; simmer about 15 minutes, until most of liquid is absorbed. Pour about 1 1/2 cups sauce into an ungreased 9 x 13 inch baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla shell; top with 1 to 2 Tbsp. cheese. Roll up tightly; place seam side down over sauce. Repeat with each tortilla shell. Top with remaining sauce and cheese. Broil on LOW until cheese is melted and bubbly. Yield: 4 to 6 servings.
Slice bananas; dip into lemon juice. Place on greased cookie sheet in single layer. Bake in a 175° oven for 2 or 3 hours, or until golden brown.
Saute onion and olive in butter 2 minutes. Add tomatoes and green pepper, capers, sugar and salt to taste. Add shrimp (3 ounces per person), cooked or raw. If raw, cook until shrimp is pink. Serve over rice.
Saute onions in oil until deep brown. Drain peas. Grind walnuts in processor. Add onions and process 1/2 minute more. Add peas and remaining ingredients and process with a few on-off bursts until combined and smooth. Serves 8 appetizer portions on lettuce plates.
Grease and flour baking pan. Preheat oven to 375°. Wash blueberries and drain well. Coat blueberries with 1/4 cup of the flour. Set aside. Cream the butter and sugar. Add eggs. Add remaining flour until well mixed. Gently stir in coated blueberries. Pour into greased pan and bake 1 hour.
Place hamburger in bottom of casserole dish, then add 1 layer potatoes (sliced thin), 1 layer onions (sliced thin) and 1 layer Cheddar cheese. Cover with 1 can of mushroom soup that has been mixed with 1/2 can of water. Bake at 400° for 30 minutes.
Combine all ingredients as they are listed. Bake in loaf pan (approximate size, 8 x 12 x 1 1/2-inch) at 350° for 35 minutes.
In a saucepan, cook onion and garlic in cooking oil until onion is tender. Stir in vinegar, salt and pepper. Bring mixture to boiling. Brush chicken with sauce. Grill chicken for 50 to 60 minutes.
Sift dry ingredients together; combine eggs, oil and mashed bananas; add to dry ingredients. Beat until smooth, fold in nuts. Bake in oiled loaf pan at 350° for 60 minutes. Cool thoroughly before slicing.
Brown meat. Combine all ingredients in a large pot and simmer. (For milder version, omit green chili peppers and cayenne pepper; reduce crushed red pepper by 1 tablespoon and hot chili powder by 1 tablespoon.)
Fill large saucepan 1/2 full of water. Add tomato sauce, potatoes, corn, carrots and green beans. Brown ground beef and drain. Salt and pepper to taste. Add sugar, if you wish. Cook on medium-high until potatoes are tender. Serve with Hot Country Corn Bread.
Butter bread. Place in stack and cut into slices, then in cubes. Place layer of bread in baking dish. Add layer of grated cheese, another layer of bread cubes and another layer of cheese. Add eggs and milk, mixed well with seasonings. Pour all over bread. Let stand overnight. Bake at 350° for 45 or 50 minutes. It rises high and fluffy.
Combine cake mix, pudding mix, eggs, water, oil and almond extract. Blend. Then beat at medium speed for 2 minutes. Measure 1 1/2 cups batter, stir in chocolate syrup. Spoon batters alternately into a greased and floured Bundt pan. Zigzag spatula through batter to marble. Bake at 350° for 50 minutes. Cool 15 minutes. Remove from pan. Sprinkle with confectioners sugar when cooled.
Combine melted butter, flour, salt, pepper, milk and corn. Add beaten eggs and blend well. Pour into a 1 1/2-quart baking dish. Bake at 350° for 40 minutes. Serves 6.
Combine all ingredients in a crock-pot or large pot. Add enough water to fill the container. Bring to a boil, reduce heat and simmer as long as desired. This gives your home a wonderful aroma for a festive holiday party. Do not drink!
Cream shortening, add sugar, beat well at medium speed of electric mixer. Add eggs, one at a time. Beat well. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Mix well. Add extract. Cover and chill 1 hour (can be overnight). Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2 3/4-inch round cookie cutter; place on greased cookie sheet. Bake at 350° for 15 minutes or until edges begin to brown. Sprinkle with sugar if desired. Yields 4 dozen.
In large Tupperware bowl, combine oil, dill weed, garlic powder and package of dressing. Add crackers and stir. Cover and let set 24 hours, stirring or shaking occasionally.
Cream sugar and Crisco. Add eggs one at a time, beating well. Add flour and beat well. Bake in tube pan using Crisco to coat inside of pan. Sprinkle with flour. Pour batter into pan. Bake at 300° for 1 1/2 hours or until done.
Combine ingredients except oleo. Mix well and form into 48 small balls. Brown in oleo. Add water to simmer. Cover and cook about 15 minutes. Serve with noodles or rice.
Dissolve gelatin in boiling water in bowl. Stir in strawberries until thawed. Add bananas, pineapple and pecans; mix well. Pour half the mixture into a 9 x 13-inch glass dish. Chill until set. Prepare cheesecake mix, using package directions. Beat until thick. Spread over congealed gelatin layer. Chill until set. Spread remaining liquid gelatin mixture over top. Chill until set. Yield: 12 servings.
Blend all ingredients, except brown sugar and nuts, in large mixer bowl. Beat 4 minutes at medium speed of electric mixer.
Grease tube cake pan with butter. Place frozen rolls evenly in cake pan. Pour melted margarine over rolls. Mix sugar and cinnamon and pour over rolls. Add nuts and raisins, if desired. Pour dry pudding mix over rolls. Let rise overnight, 8 to 10 hours. Bake 30 minutes at 350°. Pull apart to serve.
Mash avocados to a smooth pulp. Add remaining ingredients and serve accompanied by tortilla chips.
Mix jello (allow for juice in pineapple). Refrigerate until it starts to jell, then whip. Whip the cream; add 3 tablespoons sugar and add to whipped jello. Add the remaining ingredients and pour into a 9 x 13-inch pan or dish and jell.
Combine chicken, celery, pepper, onions, cheese and pimento in a large bowl; toss lightly to mix. Combine mayonnaise, lemon juice, Worcestershire sauce and hot sauce (Tabasco); add this to the chicken mixture (mix gently, but well). Spoon into a 1 1/2 quart casserole coated with cooking spray. Combine bread crumbs and oleo. Sprinkle evenly over chicken mixture. Bake at 350° until thoroughly heated. Serves 4.
Cook and drain noodles. Melt margarine and add cottage cheese, beaten eggs, sour cream and powdered sugar. Butter 9 x 13-inch pan. Could sit overnight. Bake at 350° for 1 to 1 1/2 hours.
Use a 9-inch pan. Make a double crust. Mix all ingredients together. Put in an unbaked pie shell. Bake at 425° for 45 to 50 minutes.
Mix all ingredients on high for 4 minutes. Bake in a well-greased 13 x 9 x 2-inch cake pan at 350° for 20 to 25 minutes. Frost with whipped cream or cream cheese frosting.
Soften gelatin in water. Dissolve sugar in pineapple syrup over low heat. Add gelatin. Stir until dissolved. Chill until partially set. Add pineapple and cheese. Fold in whipped cream. Put in 1-quart mold.
Combine beans, broth, garlic and 1/2 the onions in a large soup pot. Bring to a boil. Reduce heat; simmer until beans are soft, 3 hours or more, adding more broth if necessary. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour. Ladle chili into soup bowls and top with grated cheese, salsa and sour cream.
In greased 8 x 12-inch baking dish, combine first four ingredients and 1 cup cheese. Blend soup and 3/4 cup milk. Pour over casserole. Bake, covered, at 400° for 15 minutes. Meanwhile, combine biscuit mix, milk and 1/2 can French fried onions. Mix thoroughly. Drop by spoonfuls to form 6 biscuits around edge of casserole. Bake uncovered 15 to 20 minutes or until golden brown. Top with remaining cheese and onions and bake 2 to 3 minutes longer until onions are golden brown. Makes 6 servings.
Cook peas in salted water until done. Add flour to melted butter; mix until a smooth paste. Stir flour mixture into peas, stirring until smooth and thick. Add water chestnuts. (May substitute drained, sliced mushrooms for chestnuts.) Add basil. Stir until mixed.
Cook broccoli; drain. Saute onion in butter. Add cheese, soup and mushrooms. Heat on low until cheese melts. Serve with French bread.
Mix together last three ingredients. Pour over wings in ovenproof pan. Bake for 2 hours at 350°, stirring often.
Melt cheese and stir in the can of Ro-Tel. May add hamburger or sausage. Pour over nachos.
Combine cake mix, 1 egg, water, salt and lemon or brandy extract. Beat until smooth. Add remaining eggs, one at a time, beating well after each one. Sift flour over fruits and nuts. Mix well and stir into batter. Spray 2 loaf pans with vegetable cooking spray. Fill with batter; press down. Bake in very slow oven (275°) for 2 1/2 or 3 hours or until done. (Place shallow pan of hot water on bottom of oven during baking.) Cool; remove cake from pans. Makes 4 1/2 pounds fruitcake.
Thaw frozen strawberries; crush pretzels in bottom of pan. Pour melted butter over pretzels. Bake at 350° for 10 minutes in a 9 x 13-inch pan. Mix sugar, cream cheese and Cool Whip. Spread over pretzel crust clear to pan edges. Mix Jell-O, hot water, pineapple juice, pineapple and strawberries until content is syrupy. Pour over other ingredients. Refrigerate.
In saucepan, place chocolate bar, milk and marshmallows. Cook over low heat, stirring constantly until melted. Cool. Fold 1 1/2 cups whipped cream into chocolate mix. Spread thin layer of warm hot fudge in bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate for 3 hours.
Combine pineapple and cheese. Mix sugar and flour. Stir into pineapple-cheese mixture. Put into casserole dish.
Dissolve bouillon cubes in 2 cups boiling water in large soup kettle. Add tomato juice. Add assorted vegetables and simmer slowly until vegetables are tender. Stores well in refrigerator or freezer.
Divide crabmeat into 6 portions and place in individual remekins. (Use crab shells.) Heat in 400 degree oven and top with strips of crisp bacon. Blend together mustard, paprika, celery salt, and tabasco.	Add chili sauce and vinegar. Mix well. Stir in mayonnaise. Spread sauce over warm crabmeat and heat under broiler. Serves 6.
Put on heat first 4 ingredients, stir until well mixed; boil hard 1 minute. Remove from heat; cool thoroughly, then beat until thick. Add vanilla. Do not stir while boiling.
Break corned beef into pieces. Place it in center of pan with drained spinach around it. Pour enough coconut milk over it. Bake in a 360° oven for 35 to 40 minutes, or until hot.	Can be	done in microwave oven in microproof pan. Heat until hot.
Brown sausage and drain. Put all ingredients in casserole dish. Stir together. Sprinkle Parmesan cheese on top. Bake at 350° for 20 minutes.
Mix puddings and milk together in a medium size bowl. Add ice cream and mix. Pour over crust. Chill. After chilled, spread Cool Whip over top of pudding. Sprinkle with chocolate shavings.
Preheat oven to 350°. Put onion, lemon juice and eggs in blender. Zap it. Mix liquid with salmon and bread crumbs. Put in medium sized glass baking dish, sprayed with Pam. Bake 45 minutes or until golden brown on top. Serve. Easy and tasty!
Scrub potatoes and slice thinly. Arrange potatoes in a thin layer in a lightly greased baking pan. Brush with melted margarine.
Mix all together. Makes 8 (3/4-inch) patties. Grill on Webber kettle. Low calorie.
Combine corn, corn meal, eggs, salt, baking soda, milk 1/3 cup melted butter, 1/2 of the cheese and all of the chilies. Beat well. Heat oven to 400°. Put the 2 tablespoons butter in a 1 1/2-quart casserole, and leave in the oven until butter is melted. Pour the corn bread batter in the casserole; sprinkle the top with the remaining cheese. Bake for 40 minutes or until it tests done in the center. Serves 8.
Combine all in saucepan and boil. Cover and simmer 1 hour. Do not stir unnecessarily. Place, uncovered, in a 400° oven to lightly brown top. Serves 3 to 4.
In large saucepot heat 1 inch water to boiling. Add potatoes. Cover and cook until tender, about 15 to 20 minutes. When potatoes are done, turn off stove top. Pour potatoes into colander to drain. Pour potatoes into serving dish and cover with foil. Place butter, lemon juice, chives and salt in skillet on stove top. Just prior to serving, turn on heat and stir with mixing spoon until butter has melted. Remove foil from potatoes, pour lemon butter over potatoes to coat. Serve immediately. Yields 4 servings.
Cook and drain noodles. Combine with all ingredients, except butter. Place in greased round casserole and dot with the butter. Bake at 350° for 30 minutes.
Preheat oven to 325°. Brown brisket in fat well on both sides. Slice onions in bottom of roasting pan. Put brisket and water on top. Place carrots around the meat. Sprinkle the meat with garlic, salt, Season-All and flour. Cover and roast for 3 1/2 hours. One hour before removing from oven, place the whole potatoes around the meat in the pan. When done, remove from pan to platter; place the carrots and potatoes around the slices of meat. Spiced peaches make an excellent extra garnish.
Combine all ingredients. Cover 5 (10-inch) flour tortillas; roll up. Refrigerate until set. Slice in 1/2-inch pieces. Dip in your favorite salsa. Great for parties/showers.
Crumble biscuits until fine crumbs. Combine remaining ingredients and mix well. Put into a pan or dish and bake at 350° for about 30 minutes or until a toothpick comes out clean.
Spread cream cheese over slice of ham. Place scallions at one end. Roll up. Insert toothpicks and cut between toothpicks in 1-inch sections.
Saute shallots and olive oil until transparent. Add mushrooms, sherry, cream, tomato sauce and basil; stir. Simmer for 1/2 hour. Pour over pasta.
Mix and shape into loaf and put in shallow pan. Spread topping over loaf and bake about an hour at 350°.
Cream butter and cream cheese until fluffy. Add flour and sugar. Mix well. Chill 1 hour. Shape into balls. Press into greased muffin tins.
Cook carrots and set aside. Melt butter and brown sugar. Add the cinnamon to melted mixture. Combine with the carrots and serve.
Stir soups until smooth. Add milk, onions and peppers. Place 1 cup in bottom of 13 x 9-inch baking dish. Cut 10 long strips from 3 tortillas. Set aside.
Mix all ingredients. Beat well. Pour into uncooked pie shell. Bake at 325° for 45 minutes. Cool.
Split zucchini in halves lengthwise and scoop out seeds and membrane. Set aside. Saute green pepper and onion in butter until onion is transparent. Remove and set aside. Brown ground beef, separating with a fork. Add green pepper, onion and remaining ingredients. Place zucchini halves in a well-greased baking pan. Fill each half with corn stuffing. Pour 1/2 cup water in the bottom of the pan; cover with foil. Bake in a 350° oven until zucchini is tender. Remove foil and bake an additional 1/2 hour. Serves 6 to 8.
Bake pie crust at 425° for 8 to 10 minutes or until golden brown. Sprinkle bottom of hot pie crust with chocolate chips. When they melt, spread around to coat evenly. Cool. Meanwhile, whip cream cheese until fluffy. Add vanilla at this time, if desired. Spread over chocolate layer in pie crust. Mix together the pudding and cold milk. Whip until smooth and thick; set aside 5 minutes. Blend in the whipped cream, mixing well. Spread over cream cheese layer in pie crust. Cover and refrigerate for 1 hour or longer. Before serving, garnish with candy orange slices.
Mix sugar and apples. Sprinkle with cinnamon and cloves and dot with butter. Put in crock-pot. Add 1/2 cup water. Cook on low 7 to 9 hours, high 2 1/2 hours.
Preheat oven to 350°. Beat cup of butter until soft. Add to butter, brown sugar and regular sugar. Add eggs. Sift the following dry ingredients together and add to the mixture, baking powder, baking soda, flour and salt. Add a large package of chocolate chips and toasted pecans (toast pecans at 400° for about 10 minutes). Bake cookies at 350° until pale brown. Tear up this recipe; it is very secret, and you should not be caught with it!
Preheat oven to 350°. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken and onions. Cook until chicken is no longer pink and onions are tender. Stir in tomato sauce, 1/2 cup Parmesan cheese and basil. Simmer 10 minutes. Prepare macaroni and cheese dinner according to package directions (I use skim milk and fat-free spread). Spread chicken mixture onto bottom of prepared pan. Top with macaroni dinner.
Soften cream cheese and mix it with hot salsa. Put into serving dish and refrigerate to set. Top with medium salsa and spread it over cream cheese mixture. Mix all vegetables and put on top of medium salsa. Sprinkle cheese on top of vegetables. Use as dip with taco chips.
In a 2 1/2-quart serving bowl, layer lettuce, pepper, corn, tomatoes and celery. Spread mayonnaise over the celery layer, sealing to edges of bowl; cover. Chill several hours or overnight. Sprinkle with cheese and bacon before serving.
Preheat oven to 350°. Cook bacon until crisp. Remove from skillet. Crumble bacon and set aside. Add remaining ingredients; put in greased 2-quart dish and top with crushed bacon. Bake for 30 minutes. Makes 8 to 10 servings.
Combine all ingredients together in a flat baking dish (6-1/2x10-1/2x1-3/4 inches) and place in a slow oven (300°F.) and bake for 1 1/2 hours or until rice is perfectly tender and pudding is thick and creamy. NOT DRY.
Brown chops in skillet with oil. Add onion and celery and brown. After removing chops, put onion and celery in baking dish. Place chops on top. Put a mound of rice on each chop. Pour tomato juice around chops. Sprinkle parsley on top. Bake at 350° for 1 hour.
Cream shortening and sugar well. Beat in eggs, 1 at a time. Add bananas, lemon juice and milk. Put dry ingredients together and stir into batter. Bake for 45 to 50 minutes at 350°. Cool on cake rack.
Combine sugar, butter and milk in saucepan. Boil to soft boil stage (approximately 8 minutes). Take off heat, add peanut butter, marshmallow cream. Mix well and pour into buttered 9x13 pan. Cool. Cut in squares.
Cook broccoli just until it separates; drain well. Melt oleo and cheese over low heat; stir until well blended. Add broccoli; mix thoroughly. Pour into a 1 1/2-quart casserole dish. Cover top of casserole with cracker crumbs. Bake, uncovered, at 350° for 20 to 25 minutes, or until bubbly.
Cream butter; gradually add sugar, beating well. Blend in milk and vanilla. Chill mixture for 2 hours or until firm. Drain cherries; dry on absorbent paper towel. Place bowl of sugar mixture in a bowl of ice to keep chilled. Shape a small amount of sugar around each cherry. Place on waxed paper-lined cookie sheet; chill 2 hours or until firm. Melt chocolate and shortening in double boiler. Dip each cherry by stem. Place on wax paper-lined cookie sheet. Chill. Makes 4 dozen.
Crumble biscuits. Pour in milk and let stand until dissolved. Add eggs, butter, sugar and vanilla. Bake in small baking dish at 375° until brown.
Beat all but blueberries. Gently fold in berries. Cook about 20 minutes at 350° in greased muffin pans.
In a small bowl mix chili seasoning with 1 1/2 cups of the sour cream; set aside. In another small bowl mix 1/2 cup sour cream into the guacamole. Layer the refried beans, guacamole, and sour cream mixture (one layer each) in a large deep dish in the order listed. Sprinkle with the shredded cheese, chopped green onions, olives, and diced tomatoes. Chill for 1 hour to blend flavors. Serve with your favorite chips. Makes 8-10 servings.
Beat eggs, then stir in milk. Beat in next 3 ingredients. Add oil. Cut onions 1/4-inch thick; dip in batter to coat. Deep fry until brown. Drain on paper towel and serve immediately.
Cook celery and onion until tender (save broth). Mix sage, poultry seasoning and dressing mix. Stir well the eggs and butter with dry ingredients, adding only as much broth as needed to make a moist stuffing for cavities of turkey and/ or make small patties and place on baking sheet and lightly brown in oven. Good with turkey gravy poured over patties.
Beat all together. Bake at 350° for 25 to 35 minutes.