HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°; grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, brown sugar and peanut butter. Beat at low speed until crumbly. Reserve 1/2 cup of peanut butter mixture. To remaining peanut butter mixture, add water, oil and eggs. Blend at low speed until moistened. Beat 2 minutes at high speed. Stir 1/4 cup of peanut chips and 1/4 cup chocolate chips into batter. Pour batter into pan. In small bowl, combine reserved peanut butter mixture, remaining chocolate chips and peanuts. Sprinkle evenly over batter. Bake 40 to 50 minutes or until toothpick inserted comes out clean. Sprinkle, at once, remaining peanut butter chips. Gently press into top of cake.
Preheat oven to 350°. In a large bowl combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Arrange chicken in a single layer in 2 large shallow baking pans and spoon marinade over evenly. Sprinkle chickens with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. With slotted spoon, transfer chicken, prunes, olives and capers to platter. Sprinkle with parsley or cilantro.
Mix all together and bake at 400° for 10 to 15 minutes. Cool 5 minutes before removing from pan.
In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg and egg nog. Mix well over medium heat. Cook and stir until thickened and bubbly. Remove from heat. Stir in rum, if desired. Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Spoon into prepared pastry shell. Garnish with additional nutmeg. Chill 4 hours or until set. Refrigerate leftovers.
Mix all ingredients. Form into loaf. Bake at 350° for 1 hour.
In a large bowl, blend together all ingredients. Turn into shell and bake at 375° for 50 to 55 minutes. Cool and refrigerate at least 1 hour.
Heat oven to 375°. In small saucepan, heat 3 tablespoons of butter; saute onion until tender. Add 2 cups bread crumbs, sugar, salt, pepper and cayenne. Arrange layers of tomatoes in greased 1 1/2-quart casserole. Top with layer of onion-bread mixture. Continue until all is used, ending with tomatoes on top. Combine 1/4 cup bread crumbs with 1 tablespoon butter; sprinkle over tomatoes. Bake, uncovered, for 45 minutes. Serves 5 to 6.
Mix first 4 ingredients; add melted margarine and egg yolks and whites. Add milk. Pour into unbaked pie crust; bake in a 400° oven. Take out while filling is still soft.
Beat eggs; add sugar and flour. Beat and add vanilla. Add Karo syrup and beat. Add pecans and beat. Pour into pie shell. Bake about 3 hours real slow.
Brown onion in oil. Mix together all ingredients and put over pork or beef roast, chopped. Simmer.
In a medium bowl, combine corn, rice, pepper, onion and olives. In a screw-top jar, combine oil, vinegar, soy sauce, parsley, mustard and garlic powder. Shake to mix; pour over corn mixture. Cover and chill several hours or overnight. To serve, stir in tomatoes. Top with Parmesan cheese. Makes 8 servings.
Heat oven to 400°. Grease 10 x 1 1/2-inch quiche dish or pie plate. Sprinkle zucchini, tomatoes, onion and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted into center comes out clean, approximately 30 minutes. Cool 5 minutes before serving.
Cook tomatoes and onions together. Strain and cool. Make paste of flour, sugar, salt and pepper. Add slowly to tomato and onion mixture. Cook 30 to 45 minutes. Put in jar; seal. Process in water bath for 20 minutes.
Brown celery and onion in 1 tablespoon margarine; beat soup, mayonnaise and lemon juice. Combine above ingredients and add rice and mushrooms. Pour into long casserole dish and bake at 350° for 40 minutes.
Place venison in large Pyrex dish. Layer onion, carrots and potatoes on top. Heat soup with margarine and pour over casserole. Cover and bake at 375° for 1 hour.
In a bowl, stir together the flour, baking powder, baking soda and salt. Add the raisins, the caraway seed and enough buttermilk to hold all ingredients together. Don't make too wet.
Preheat oven to 350°. Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter, Crisco, sugar and vanilla until combined. Add egg; beat until creamy. Gradually beat in flour mixture. Gently stir in Treasures and nuts. Drop by heaping tablespoon 2-inches apart on a cookie sheet. Bake for 9 to 10 minutes or until golden brown. Cool on cookie sheets 2 minutes and then remove to wire rack to cool completely. Makes 3 1/2 dozen large cookies.
Drain mixed veggies and whole corn or favorite veggie and mix together. Add enough mayo to wet veggies (about 3/4 cup). Next, add Cheddar cheese. Mix well. Top with fried onions, crushed potato chips or cracker crumbs. Just take your pick. Add a little extra cheese on top and heat in oven until cheese melts (about 5 minutes at 350°). Great and easy!
Blend graham cracker crumbs, mincemeat and sweetened condensed milk. Turn into well-greased 9 x 13 x 2-inch pan. Bake at 350° until lightly browned (about 30 minutes). Let cool in pan. Cut into squares. Makes 24.
Mix first 4 ingredients. Gently mix in cheese, broccoli and pasta. Garnish with tomatoes.
Cut cranberries in half, add 1/4 cup sugar and set aside. Sift flour, soda, salt and 1/4 cup sugar together. Add enough water to orange juice to make 1 cup. Add grated orange peel, margarine and vanilla. Stir into dry ingredients. Add nuts and cranberries. Spoon into muffin pan. Bake at 375° for 20 minutes.
Brown and drain the ground beef, onion and green pepper. In a crock-pot, combine remaining ingredients. Add meat mixture. Set crock-pot on low and cook for 6 to 8 hours. (You may also set crock-pot on high and cook for 3 to 4 hours instead.)
Put all ingredients in pot. Fill with cold water to cover. Keep water level covering vegetables until about 10 to 15 minutes before being done. Continue cooking with water at 3/4 level. Add salt to taste. Add beef bouillon cubes to taste. Cook at medium heat (do not boil) for 45 minutes or until done. Mash with hand potato masher until just slightly lumpy. Goes well with cornbread.
Preheat oven to 400°. Mix all ingredients. Place in loaf pan and bake at 400° for 45 minutes to 1 hour. Serves 6 to 8.
Mix alone and bring to boil the juices from pineapple and oranges, sugar, salt and flour. Cook 1 box orzo #43 until tender; drain and rinse. Do not mix until cold. Mix cooked mixture and orzo. Fold in pineapple, oranges and any other fruit desired. Add 1 (10-ounce) container of Cool Whip. Decorate with cherries.
In large skillet, brown beef, onion, green pepper. Drain excess fat. Break up whole tomatoes. Stir in remaining ingredients. Cook in a Dutch oven at 350°until bubbly. Stir to keep from burning.	If hotter chili desired, add hot peppers (bottled) and some of the pepper juice to suit your own taste. Serves 5 to 6 persons.
Combine all ingredients in casserole dish. Bake at 350° for 25 minutes. This dish tastes better when it cools.
Cube and cook chicken. In medium saucepan, heat soup (do not add milk or water). Stir in sour cream; stir until smooth. Reserve 1 cup of mixture. Fill each tortilla with chicken, cheese, onion and soup mixture. Roll up and place side-by-side in casserole dish. Pour reserved soup mixture over top of tortillas. Heat uncovered at 350° for 30 minutes. Garnish with guacamole and olives.
Cream sugar and margarine. Add eggs and mix well. Add oil, vanilla and dry ingredients; blend well and chill.	Form in balls; dip in sugar. Flatten with glass dipped in sugar. Bake at 350° until light brown.
Pound turkey breasts between moistened sheets of wax paper to 1/4-inch thickness. Combine lemon juice and oil. Brush on both sides of cutlets. Sprinkle with salt and pepper. Cover and refrigerate until ready to cook.
Blend all ingredients in blender at high speed until well blended. Add to one pint Hellmann's mayonnaise.
Brown steak in baking pan. Top with carrots, celery, onion, green pepper and potatoes. Cover with can of stewed tomatoes. Cover pan with foil. Bake in moderate oven for 1 hour or until meat is tender. Makes 6 to 8 servings.
Brown pork chops and season to taste. Add water and soy sauce. Slice onions and lay over chops (optional). Add soup. Cover and cook on top of stove 1 hour.
Peel and slice carrots; add sugar. Cover with water and cook until tender. In double boiler, melt butter, cheese, onions and Tabasco and cook until creamy. Drain carrots; put in baking dish and pour cheese sauce over carrots. Cover with crumbled crackers. Bake at 375° for 30 to 35 minutes or until brown.
Add sugar to beaten eggs and beat until fluffy. Add cold water, vanilla, flour, baking powder and salt and beat until smooth. Pour into greased, waxed paper lined 11 x 14 pan. Bake 12 to 15 minutes at 375°. Turn out onto tea towel sprinkled with powdered sugar. Remove waxed paper. Roll up cake while still warm. Cool for 1 hour. Spread with filling after unrolling.
Mix ground chuck, onion, toast, applesauce, Worcestershire sauce, salt and pepper. Press into baking dish. Then mix brown sugar and catsup. Spread over loaf and bake at 350° for 45 minutes to 1 hour.
Mix eggs, oil and buttermilk separately and pour over dry ingredients. Fill muffin cups. Cook at 400° for 15 minutes. Mix will keep up to 6 weeks in refrigerator.
Cream margarine. Slowly add sugar. Beat until light. Add bananas, eggs and vanilla. Beat well. In separate bowl, mix flour, soda and salt together. Add to banana mixture and blend well. Slowly add sour cream; beat until blended. Pour in greased Bundt pan. Bake at 350° for 45 minutes.
Mix together the first 5 ingredients. Coat meat and brown in 1/2 stick of butter. Remove meat. Add mushrooms and onion; saute until translucent in the other 1/2 stick of butter. Add Marsala wine and meat; bring to a boil. Cover; reduce heat and simmer for 20 minutes. If sauce is thin, add remaining flour mixture. Serves 3 or 4.
Combine all ingredients in a large bowl; mix 2 minutes on medium speed. Spoon into greased loaf pan. Bake at 350° for 55 minutes, or until done.
In a 3-quart baking dish, combine soup, water, rice, Worcestershire sauce and 1/2 can of French fried onions. Arrange chicken on rice mixture. Sprinkle with salt, pepper and paprika. Bake at 375° for 1 hour. Top with remaining French fried onions; bake 5 minutes longer.
In saucepan, melt butter. Add onion and pepper and brown. Add other ingredients. Bring to a boil for 3 or 4 minutes. Good with ham or beef.
Place corned beef in roasting pan or large pot. Cover with water. Add all ingredients; cover and boil or bake in oven until tender. Remove from liquid and cool. Serve with cabbage and potatoes.
Shake heavy cream and buttermilk vigorously for one minute in a screw-top jar. Let stand at room temperature for five or six hours, until cream is thickened to a thick rich texture between sweet and sour cream. Refrigerate. Will keep several days. A wonderful topping.
Mix all ingredients in blender at high speed. Serve immediately. Double or triple as needed. Very rich. Yields 1 quart.
Mix sugar, butter, egg and flavoring well. Stir dry ingredients together and blend into shortening mixture. Chill 1 hour.
In a large pot combine the celery, squash, broccoli florets, onion and chicken broth. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, prepare the pasta according to package directions and set aside. Stir the milk, cheese, salt and pepper into the vegetable mixture. Add the cooked noodles to the mixture and simmer for about 10 minutes until thoroughly heated. Yield: 8 to 10 servings.
Prepare jello according to package instructions. Grind all cranberries, orange, apple and nuts and add to jello. Add sugar and salt. Let set. Serves 6 to 8.
Brown beef and onion and drain well. Add cream cheese, mushroom soup and vegetables. Heat thoroughly. Salt and pepper to taste. This can be topped with biscuits and baked or served with noodles or rice.
Brown onion, celery, green pepper and hamburger in large skillet. Drain grease off. Add sausage, beans, tomato sauce and seasoning. Heat. Bake in oven at 350° for 1 hour or in crock-pot for 3 hours on high.
Mound apples in buttered 9 or 10-inch pie plate; sprinkle with orange juice.
Mix well; shape into cocktail size balls (1 tablespoon each). Brown in small amount of vegetable oil; drain.
Heat oven to 350°. Line metal pans with aluminum foil. Beat egg whites until stiff. Add sugar and vanilla. Beat together. Add chips and nuts. Stir by hand. If food coloring is used, add now. Spoon onto foil by teaspoon. Turn off oven. Put all pans in and close the door. Do not open door for 6 hours or cookies will fail.
Slice angel food cake into 3 layers. Dissolve gelatin according to directions on box. Prepare pudding according to directions on package and add the drained fruit cocktail to the pudding as soon as it thickens. Place one layer of cake in a large bowl; spoon the liquid gelatin over the cake, then a layer of the pudding and fruit cocktail mixture. Repeat the steps with the other two layers of cake. Spread the whipped cream on top and refrigerate for several hours or overnight. Use a clear glass bowl to make this treat look more festive.
Melt margarine. Beat eggs, adding vanilla to beaten eggs. Mix together all dry ingredients making sure mixture is smooth. Add margarine and eggs to this mixture, stirring until blended well. Pour into unbaked pie crust and bake at 325° for 40 minutes. Great served warm with ice cream!
Heat oil in skillet, add onion, pepper and chicken. Cook until chicken is tender, stirring often. Add corn, broth and salsa; bring to a boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff with fork. Pour into serving dish, sprinkle with cheese and let stand 2 minutes or until cheese is melted.
Beat the eggs slightly. Gradually add sugar and oil. Mix well. Sift baking powder and flour together, and gradually add into mixture. Add anise to the mixture. Place the entire mix into a jelly roll sheet pan (or French bread loaf pan) and spread evenly. Preheat oven to 350° and cook for 20 minutes. Cool. Cut into slices and brown on each side at 400° for just a few minutes.
Mix all ingredients together. Bake 20 minutes at 375°. Add 1 can O.C. French fried onions and bake 3 minutes more.
Fry bacon until golden. Stir in beans, onion and water. Simmer 1 minute. Stir well. Add potatoes and cook until tender, about 15 minutes.
Place the raisins in a saucepan. Add enough water to cover. Bring to boiling. Remove from heat; let stand until cool. Drain off the water. Toss the nuts with the 2 tablespoons flour; set aside. In a mixing bowl, beat the butter or margarine for 30 seconds. Add the sugar; beat until well combined. Beat in applesauce. In another bowl, combine the 2 1/2 cups flour with cinnamon, baking soda and nutmeg. Add to beaten mixture, beating until just combined. Stir in the raisins and nuts. Turn batter into a greased and floured 10-inch tube pan. Bake in a 350° oven for 65 to 70 minutes, or until done. Cool in pan on wire rack for 20 minutes. Remove from pan; let cool. Prepare the Caramel Frosting; spoon over cake.
Preheat oven to 450°. Blend or sift together flour, sugar and salt; cut in finely shortening and butter. Combine egg and cold water and sprinkle over flour mixture and toss lightly with a fork to make a soft dough. Turn onto a lightly floured surface and knead gently 6 or 7 times. Roll to 1/8 inch thickness. Cut into 4 inch rounds and line medium sized muffin cups or tart pans with the pastry. (Or place over inverted muffin cups, pleating to make pastry fit smoothly.) Prick the pastry. Bake in preheated 450° oven for 8 to 10 minutes. Cool. Fill as desired. This makes 12 to 14 medium-sized shells.
Mix together cracker crumbs and 1/2 stick of butter. Press into 8-inch pie plate. Chill. Saute onions in 2 tablespoons butter. Spoon into crust. Mix lightly beaten eggs with milk, salt and pepper. Pour over onions. Sprinkle with cheese. Bake at 350° for 30 minutes.
Mix sugar and flour in bowl. In saucepan, put shortening, margarine, water and cocoa. Bring to boil over low heat.
Cook fryer until tender; leave broth in boiler. Debone chicken; put back in broth. Add bouillon cubes; let simmer until cubes are dissolved. Add spaghetti. Cook until tender.
Cut meat into bite-sized pieces. Brown meat and onions. Stir in remaining ingredients. Simmer in crock-pot on low for at least 5 hours or until meat strings apart.
Cook the sugar, water and cornstarch until thick, then add 3 tablespoons strawberry jello. Pour over fresh strawberries in a cooked pie shell. Top with Cool Whip. Let set 2 hours.
Place chicken in shallow pan. Combine remaining ingredients; pour over chicken. Place under broiler; broil until tender, turning occasionally.
Mix mayo and vinegar; set aside. Mix rest of ingredients together and pour mayo and vinegar mixture over the ingredients. Chill overnight.
Clean mushrooms. If small, leave whole. If large, cut in half. Place mushrooms in 5-quart Dutch oven with butter and onion. Cover and cook over low heat for about 1/2 hour until tender and mushrooms have made their own juice.
Peel and slice cucumbers and onions real thin. Mix vinegar, sugar, water and dill together and bring to boil about 30 seconds. Then pour over cucumbers and onions and refrigerate. Makes about 1-quart.
Brown sausage, drain. Cool. Line 13 x 9-inch pan with bread slices. Sprinkle sausage evenly over bread, then layer cheese. Mix milk with well beaten eggs, salt, pepper and dry mustard. Pour over layers in pan. Cover pan and put in refrigerator overnight. Bake at 350° for 30 to 35 minutes.
Grease loaf pan. Dump contents of pineapple into bottom of loaf pan. Top with cherries. Dump cake mix on top of fruit (dry mixture only, do not mix as directed on the box of mix). Top with pats of butter. Bake at 350° for 20 to 25 minutes. Fun, quick and easy! Amazingly delicious.
Combine the chicken and celery in a bowl. Mix together the lemon juice, salt, onion and mayonnaise. Mix with chicken and celery mixture. Pour into a baking dish and top with the cheese and almonds. Crumble the potato chips on top. Bake for 20 minutes at 350°.
Beat egg whites until stiff and dry. Fold in sugar gradually. Add flavoring, coconut, cornflakes and nuts. Drop by teaspoonfuls onto a well-oiled baking sheet. Bake in moderate oven at 375° until delicately brown.
Heat tomato sauce in a large saucepan on low setting. In the meantime, heat olive oil in frying pan on high. Mix all remaining ingredients well. Form into small balls and brown in frying pan. Place meatballs in sauce and heat for 3 hours on low setting. Makes about 1 1/2 dozen meatballs.
Saute okra in bacon drippings over medium heat for 2 to 3 minutes, just enough to get it all good and hot. Turn out into a 2 quart greased casserole. Saute onion, bell pepper and celery until crisp-tender. Layer vegetables over okra. Put water chestnuts in casserole with olives and mix with other vegetables. Arrange tomatoes over the top. Bake, uncovered, at 350° for 20 minutes. Makes 8 servings.
Bake at 350° for 30 to 40 minutes. Serves 4.
Sift together flour, baking powder, salt and sugar. Stir in raisins. In separate bowl, add eggs, milk and oleo. Add to other mixture, stirring only until moistened. Do not beat. Pour into two 9 x 5 x 2-inch pans, greased. Mix together the sugar and cinnamon. Pour over top of mixture and swirl into mixture with knife. Bake at 425° about 1 hour or until done.
Preheat oven to 350°. In a 1 1/2-quart saucepan over medium heat, in hot oil, cook celery and onion until tender-crisp, stirring occasionally. Stir in soup and milk. In a 10 x 6-inch baking dish, place cheese, broccoli, water chestnuts and rice. Stir in soup mixture. Bake 30 minutes or until bubbling. Makes 5 cups or 8 servings.
Cook macaroni as directed. Drain. Combine rest of ingredients while macaroni is hot. Bake at 300° for 30 minutes. Delicious!
Brown meat and add seasonings. Add mushroom soup and noodles. Cook 15 minutes and serve.
Brown beef and onion. Drain well. Add soy sauce, tomato sauce, salt and pepper. Simmer about 10 minutes. Fill won ton wrappers. Fold and deep fry until brown. These can also be baked in a 350° oven until brown and crispy.
Mix all ingredients in large bowl until blended. Pour into a 2 qt baking (9 x 13 inch glass) dish. Bake, uncovered at 350° for 45 to 50 minutes or until lightly browned and set.
Fry bacon until crisp. Set aside. Saute onions and carrots in drippings for about 10 minutes, stirring often. Stir peas into water; add carrots and onions and bring to a boil. Cover and simmer for one hour or longer, until tender. Add salt and taste. Garnish with reserved bacon. Freezes well. Makes about 2 quarts.
Wash chops. Put in slightly greased pan and top with all ingredients on each chop. Cover and bake 30 minutes. Remove cover (foil) and bake 15 minutes more at 325°.
Cream butter and sugar; add eggs and mix well. Add salt and soda with flour. Add nuts and mix into first part. Form into rolls and place in freezer until ready to cook. Slice and bake at 350° for about 10 minutes.
Beat eggs until fluffy. Add cooking oil and sugar. Sift together in mixing	bowl, flour, soda, cinnamon and salt. Stir defrosted strawberries into egg and sugar mixture, then add sifted dry ingredients and mix until well blended. Pour into 9 1/2 x 5 x 3-inch greased loaf pan. Bake in 350° oven for 1 hour and 10 minutes. Cool in pan for 10 minutes. Turn out on rack.
Mix cake mix, nuts, 1 egg and margarine. Mix well and press into a 9 x 13-inch pan. Then mix cream cheese, coconut, vanilla, 2 eggs and powdered sugar together and spoon over the first layer. Bake at 350° for at least 35 minutes (depending on your oven; cook until golden).
Cut up roast into small pieces. Salt and black pepper to desired taste. Put in boiler with cut up onion and cover with water. Cook until meat and onions are done. Pour other ingredients into mixture and cook until well done.
This all for a cake mold of about 10 inches long (approximately 2-quarts volume).
Brown hamburger and drain grease. Add margarine and onion. Cook until onions are tender. Add flour, salt, pepper and garlic; mix well. Add mushrooms and cream of chicken soup. Mix well and simmer on low heat, about 10 minutes. Add sour cream and simmer another 15 to 20 minutes. Cook noodles until done. Serve stroganoff over noodles.
Cut up dates, pecans and orange slices. Melt butter and pour over all the ingredients. Let stand while preparing batter.
Layer all ingredients beginning with macaroni, tuna, soup, milk, cheese and chips in 9 x 12-inch pan. Bake in oven at 350° for 20 minutes or until hot. Serves 6.
Preheat oven to 350°. In large skillet, brown beef. Add onion and saute until translucent. Pour off fat. Add spinach, 1 cup Mozzarella, bread crumbs, egg, 1/2 cheese and seasonings. Mix well; set aside.
Melt margarine in saucepan. Add sugar, milk, vanilla and peanut butter. Boil 5 minutes. Remove from heat; add oats. Stir well. Using a spoon, spoon the mixture on wax paper. Be sure to make the cookies while the mixture is still hot. You may want to use a knife or small spatula to take the mixture off the spoon.
Saute zucchini in butter for 1 minute. Add mushrooms and peas and saute for about 1 minute. Add cream, cheese, basil and pepper and simmer about 1 minute. Add crab; stir until heated and serve over the pasta.
Combine all ingredients in a large Dutch oven; mix well. Bring mixture to a boil; reduce heat to simmer. Cover; simmer for 30 minutes or until rice is tender. Yield: 8 to 10 servings.
Cook zucchini and onion in a small amount of water about 5 minutes. Drain. Combine soup, sour cream and carrots. Add zucchini and onion. Combine stuffing mix and margarine. Spread 1/2 of mixture in 9 x 13-inch casserole. Spread zucchini mixture on top. With spoon, slightly mix the two together. Sprinkle remaining stuffing mix over top. Cover with foil or glass cover. Bake 30 to 40 minutes at 350°.
Mix soup, brown sugar, mustard, vinegar, oil, catsup, lemon juice, paprika and celery seed thoroughly. Add relish, pepper, onions and salad dressing. Mix well and store in refrigerator. (You can use a blender.)
Combine all ingredients in a large bowl. Stir well until blended. Store in airtight container. Use 2 heaping teaspoons in 8 ounces hot coffee.