HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in pan. Mix remaining ingredients. Roll fish in melted butter, then crumb mixture. Place in pan and bake at 350° for 25 to 30 minutes.
Saute onions and celery, then mix all the ingredients. Place in ungreased casserole dish. Bake at 400° for 15 minutes.
Preheat oven to 375°. In large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 11 to 13 minutes or until cookies are lightly browned. Let stand on cookie sheet 2 minutes. Cool on wire rack.
Mix oat bran, dates, dry milk, molasses, hot water, butter and egg substitute in large bowl. Stir in remaining ingredients. Spread 9 x 5 x 3-inch pan. Bake at 350° for 30 to 40 minutes. Cool 5 minutes. Remove from pan and let cool completely before slicing.
Crush vanilla wafers fine; add melted butter. Mix well and press into 13 x 9 x 2-inch baking dish.
Bring water and pineapple juice to boil. Add lemon jello. Mix with cranberry sauce and nuts. Refrigerate until set.
Soften Hershey bars over hot water until they are limp (not runny) and soften butter. Cream butter and chocolate; add eggs. Mix dry ingredients. Mix some flour with nuts. Add dry ingredients alternately with buttermilk to the creamed mixture; add nuts. Bake in a tube pan at 325° for 70 minutes.
Dissolve jello in water. Add bananas, pineapple and strawberries. Put half in refrigerator until set. Put sour cream on top of set jello. Pour other half on sour cream and place in refrigerator. Put Cool Whip on servings.
Cream sugar and shortening together. Add eggs and beat well. Add baking soda to buttermilk; stir until it foams. Add to creamed mixture. Mix well. Add flour and 2 teaspoons vanilla (optional). Add baking powder. Mix well. Drop by spoonfuls on cookie sheet. Bake at 375° for 15 minutes.
Mix ingredients and pour into greased pan. Bake about 25 minutes at 425°.
Boil sugar and water for 1 minute; add flavoring. Pour over cake while still in pan. Let stand for 1/2 hour (sprinkle a little powdered sugar on top to keep it from sticking to plate). Turn out on plate and immediately turn back on another plate so it will cool right side up.
Rub a large wooden bowl with cut sides of garlic. Add oil, lemon juice and salt to bowl; stir well. Add lettuce; gently toss. Chill 30 minutes before serving. Yield: 4 servings.
In a 9 x 13-inch casserole dish, tear or cut chicken into bite size chunks. Stir in sour cream, soup, bread crumbs and broth. (Bread crumbs and broth can be omitted.) Adapt amount of broth and bread crumbs, judging by consistency; should be moist and smooth, not runny or stiff. Top with cracker crumbs, melted or grated butter and poppy seed. Bake at 375° until golden brown, about 25 minutes.
In a small saucepan, cook onion, pepper and celery in 1/4 cup water until tender.
Mix in order. Pour into buttered loaf pans. Bake at 350° to 375° for about 70 minutes. Yields 3 large loaves.
Grease a 9 x 13 inch glass baking dish. Spread hash browns in dish; sprinkle with sausage. In a bowl, beat eggs and milk together. Add salt, dry mustard and cheese; mix well. Pour egg mixture over sausage. Refrigerate overnight. Bake at 350° for 45 minutes or until a knife inserted into center comes out clean. Serves 6 - 8.
Prepare dough as directed on package. Roll out and bake for two minutes. Meantime scramble six eggs. Pour on the pizza dough. Garnish with bacon bits, grated cheese, diced onion, diced peppers and whatever fits your fancy. Bake at 450 degrees for 15 minutes or until eggs are cooked.
Bake the cake mix on a cookie sheet (with sides) 15 minutes. Mix cream cheese and topping, then add pudding and milk. Spread on the cake when cool. Add coconut and nuts.
Shake blueberries in flour and mix with rest of ingredients. Bake at 350° for about 30 minutes.
Filling: (Use 1 to 2-quart saucepan.) Saute onions in 1 to 2 tablespoons canola oil until onions are soft. Add chicken or turkey (cut into 1-inch pieces) and cook until meat is white in color. Season meat with chicken bouillon granules and salt and pepper to taste. Add sour cream and enchilada sauce. Mix well and place on very low heat to keep warm.
Brown sausage and set aside. In drippings, cook beef, onion, garlic, green pepper and celery until meat is done. Add tomatoes, chili powder and chili beans. Mix sausage in this mixture and cook until tomatoes are soft. Cook on low heat. Garnish each serving with shredded cheese.
Heat oven to 350°. In 12 x 8-inch or 8-inch square baking dish melt butter in oven. Place fish fillets in baking dish; turn to coat with melted butter. Sprinkle with dill weed, salt and pepper. Bake 15 to 20 minutes or until fish flakes easily with fork.
Crush crackers and put in large mixing bowl. Add all ingredients and mix well. This salad is especially good if put in a covered plastic container and chilled for a couple of hours before serving. Do not freeze. Keeps well chilled for several days.
Brown meat. Add water to cover meat. Simmer 30 minutes, covered. Saute peppers and onions in a little oil until soft. When meat is finished, add a few dashes of soy sauce. You may thicken the sauce with some cornstarch, if desired. Combine meat and gravy with the cooked rice.
Dissolve Jell-O in 1 cup boiling water. Slice strawberries and sweeten with 15 packets of Equal. Add strawberries, pineapple and nuts to Jell-O mixture and 1 cup cold water. Pour half of this into a 10 x 10-inch bowl and put in freezer to set fast (do not let freeze). Add 5 envelopes Equal to sour cream and spread over jelled mixture. Pour remaining Jell-O on top and refrigerate. Cut into squares and serve.
In large saucepan, combine the beans and 7 cups of water; bring to boiling. Boil gently 2 minutes. Remove from heat. Let stand, covered, 1 hour. Bring beans to boiling. Reduce heat and simmer, covered 30 minutes or until beans are just tender. Drain, reserving 1/2 cup of cooking liquid. Cut 6 slices of bacon in 1/2-inch pieces. Saute lightly in medium skillet. Add onion and saute until onion is tender and bacon is browned. Preheat oven to 375°.
Bake cake according to directions on 11 x 16-inch cookie sheet. Cool.
Mix eggs as a custard. Add to the corn. Shake crumbs over top. Add butter and salt and pepper to taste.
Cut chicken breasts into bite sized pieces. Heat 2 tablespoons oil in skillet. Cook chicken until done. Pour picante sauce into hot skillet and cook uncovered 2 to 3 minutes to thicken. Place tortilla chips on a microwave safe plate, spoon chicken mixture on chips, sprinkle with cheeses. Heat in microwave on high for 30 seconds or until cheese is melted.
Brown and drain beef. Stir in tomato paste, onions and seasonings. Mixture will be thick. Cook over low heat 5 minutes, stirring often.
Combine first 4 ingredients; then combine remaining ingredients in a saucepan and bring to a boil. Cover, reduce heat and simmer 2 minutes. Pour vinegar mixture over vegetables. Toss them. Chill for 2 hours. Makes 4 cups.
Grease small casserole with margarine. Mix first 8 ingredients together and pour into casserole.
Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all 3 mixtures. Pour into pie shell.
Cut bacon into 1/2-inch pieces. Place in large skillet and pan-fry until crisp. Add ground beef and onion slices; cook until meat is brown and onion is tender. Cut potatoes and green pepper in julienne strips; reserve. Stir soy sauce and water into hot meat mixture. Add prepared vegetables; mix thoroughly. Cover and cook over high flame until steam escapes. Then turn to simmer and cook 15 minutes. Makes 4 servings.
Mix sweet potatoes, 1/2 cup melted margarine, eggs, sugar and vanilla together in mixing bowl. Pour into buttered casserole. Mix remaining ingredients with 1/3 cup margarine. Sprinkle over potato mixture. Bake at 350° for 20 minutes.
Roll brown sugar. Pour Crisco over it, then drop 1 egg at a time and beat. Add cream of tartar, soda, salt, flour and vanilla. Roll out and cut. Fill with 1 teaspoon Raisin Filling, placed on top. Crimp edges. Bake in moderate oven until done at 350°. Will be golden brown.
Wash and cut potatoes into small pieces (do not peel). Mix flour and cheese together in plastic bag, adding potatoes. Melt butter in shallow pan or on cookie sheet. Bake at 400° for 30 minutes.
Preheat oven to 425°. In large bowl, mix sugars, flour, spices and salt. Add apples; toss lightly to combine. Put in bottom crust. Sprinkle with lemon juice. Dot with butter. Place top crust on the apples. Cut vent to let steam escape. Flute edges. Mix yolk with 1 tablespoon water. Brush on crust. Bake at 425° for 45 to 50 minutes. Serve warm with Cheddar cheese or dollop of vanilla ice cream.
In a large heavy saucepan, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, for 5 minutes or until the onion is soft. Stir in the oregano, thyme, cumin and cayenne pepper and cook, stirring, for 1 minute longer.
Mix together brown sugar, white sugar and oil. Add eggs and vanilla. Sift together flour, soda and salt. Add this to the sugar mixture and blend thoroughly. Then fold in oatmeal, Rice Krispies and coconut. Mixture will be very stiff.
Mix thoroughly the shortening, butter, granulated sugar and brown sugar, then sift together the flour, soda and salt. Mix flour mixture with other ingredients and add chips.
In a small bowl, combine all ingredients. Mix well. Cover and refrigerate for at least 1 hour. Serve as a dip for raw vegetables.
Brown sausage, drain and set aside. Prepare gravy as directed on package. Mix the gravy and sausage together. Bake biscuits as directed on package. When biscuits are done, cut in half and pour gravy over biscuits and serve.
Mix ingredients together and put in crock-pot. Let cook on low all day. Serve with corn muffins or homemade bread.
Heat oven to	350°. Combine the butter or margarine, flour and coconut in a 9 x 13-inch pan. Cook and stir often for 40 minutes, until very brown (stir about every 10 minutes).	Allow to cool, taking out 1/4 of mixture for topping. Press rest in bottom of pan. In another bowl, mix the vanilla pudding and milk until thick. Fold in the Cool Whip. Spread over the mixture in the pan. Top with the extra crumbs.
Toss apples, celery, nuts and marshmallows with mayonnaise; fill lettuce cups.
Mix (with hand) flour, sugar and butter. Put 1/2 cup crumbs to side. Add remaining ingredients. Pour into cake pan, then put the 1/2 cup of crumbs on top of batter. Sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes.
Brown ground beef and drain. Combine chili, beans, tomato sauce and ground beef and heat. Layer ingredients in 13 x 9-inch pan. Layer, starting with tortillas, then chili mixture and then cheese. Keep layering and finish up with tortillas. Bake at 350° for 45 to 50 minutes.
Put pickles in jars with a slice of onion, 1 clove garlic and fresh dill. Boil juice and pour over pickles. Put lids and rings on jars. Put in hot water bath for 10 minutes.
Mix all together. Bake at 350° for 12 to 15 minutes. Makes lots.
Combine first 7 ingredients and put in a boiler. Let bubble for about 20 minutes. Put in casserole dish. Cover with rolls and cook as directed on can. Melt cheese and put on top of baked rolls. Return to oven until cheese is browned.
Beat eggs; add milk, butter, onion, parsley, Worcestershire sauce, salt, thyme and nutmeg and mix well. Combine spinach, rice and cheese. Add egg mixture and mix well. Pour into a greased shallow pan, 2-quart size. Bake at 350° for about 40 minutes. Cut in squares for serving. Makes about 8 servings.
Combine chili, salsa and mushrooms; set aside. Combine cheeses and seasonings; set aside. Boil noodles according to box directions. Starting with chili mixture, then noodles, then cheese, layer 3 times. Bake at 350° for 25 to 30 minutes.
Blend or beat until smooth. Serve in chilled glasses. Garnish with orange slice or pineapple spears.
Line the bottom of 9 x 13 inch casserole dish with the crescent rolls (spread them out and press seams together). Top with browned sausage and then with cheese. Combine the eggs and milk. Pour over the top of casserole. Bake, uncovered, for 15 minutes at 425 degrees or until golden brown. Cool before serving.
Place chicken breasts in a 9x13-inch baking pan and put a slice of Swiss cheese over each breast. Mix the sherry and soup together and pour over the cheese covered breasts. Crumble the herb stuffing evenly over the chicken and cheese. Drizzle the melted butter over the stuffing. Bake at 350°, uncovered for 1 1/2 to 2 hours (depending on the size of the chicken breasts).
Cut margarine into sugar. Add lemon rind. Add lemon juice a little at a time until spreadable consistency.
Melt butter and marshmallows in double boiler (or microwave). Add vanilla and food coloring, stir until blended. Pour over cornflakes and stir until well cooled. Drop by teaspoon onto wax paper, sprinkle with teaberry candy. Let dry overnight. Makes 100 pieces.
Chill all ingredients for 1 hour. Pour in soda and champagne last, then add ice. Add cherries, lemons and orange slices for decorations.
Line bottom of punch bowl with crumbled cake. Add a layer of each of the following: pudding and fruit, ending with pudding. Top with Cool Whip, coconut, pecans and cherries.
Score bread by slicing lengthwise to within 1/2-inch from bottom in 1-inch sections. Turn and do the same in the other direction. Stuff bread sections with cheese and mushrooms. Sprinkle onions, poppy seed and seasoned salt over top. Melt butter; add lemon juice and dry mustard. Stir to dissolve. Gently spoon butter mixture over bread. Wrap in foil. Bake at 350° for about 40 minutes. To serve, fold foil back. Guests help themselves by pulling pieces off with a fork.
Heat oven to 350°. Cook and stir onion and margarine in large skillet until tender. Stir in chicken, 1/4 cup picante, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Spoon about 1/3 cup chicken mixture into center of each tortilla; roll up. Place seam side down in 12 x 7-inch baking dish. Top with remaining picante sauce and cheese. Bake for 15 minutes. Serves 4 to 6. Preparation time: 10 minutes.
In a bowl, whisk together mayonnaise, anchovies, onion, shallot, tarragon, parsley, chives and vinegar. Taste and add salt, if needed. Makes a generous cup.
Spread on cake batter top. Bake at 350° for about 35 minutes or light brown. Test with toothpick, done if comes out clean.
To make first layer, mix cake mix, Kahlua, oil and eggs. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes, or until done.
Mix together cream cheese, Cheddar cheese, chives and Worcestershire sauce; form into a ball. Press ball into the pecans and roll to keep shape. Refrigerate before serving. Serve on any type crackers.
Mix liquid smoke, soy sauce, consomme, Worcestershire sauce, vinegar and barbecue sauce. Cover brisket with this mixture and marinate overnight. Bake in same liquid, covered, basting occasionally, in preheated 225° oven 6 to 8 hours.
Place all of the above in a crock-pot. Cook on low for 24 hours. I remove the roast from the pot after 12 hours or more and cut or pull the beef apart, then return it to the pot and allow to simmer for a few more hours. This makes wonderful sandwiches.
In a 2-quart casserole, combine pork and beans, onion, pepper, brown sugar, catsup and Worcestershire sauce. Top with bacon. Bake, uncovered, at 325° for 1 1/2 hours.
Brown hamburger with onion and garlic. Add salt and pepper. Add tomatoes, beans, tomato juice and chili powder. Bring to boil, then simmer covered for 30 minutes. Enjoy!
Cook first 5 ingredients for 6 minutes, then add chopped pecans. Cool and roll into balls. Roll in confectioners sugar.
First, peel bananas or strawberries, and put them in the bowl. Mash the bananas or, cut the strawberries into small pieces. Add pecans. Second, add the 1 cup of flour and stir.
Combine vegetables, soup, 1/2 of cheese, sour cream, pepper, pimento and 1/2 of onion rings. Pour into 1 1/2 to 2-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onion rings. Bake 5 minutes longer, uncovered. Vegetables will be crunchy. For more well done, precook according to package directions.
Layer all ingredients. Top with sliced cheese and bake at 350° until bubbly.
Mix sugar, oil and eggs; add soda, salt, cinnamon, nutmeg and allspice. Mix well; add apples and nuts. Bake in a preheated 350° oven for 40 minutes.
Sprinkle bread with garlic powder on both sides. Put on a cookie sheet sprayed with nonstick cooking spray or use a rack to put bread on. Bake in 300° oven until bread is dry and crispy, about 25 minutes. Turn bread halfway to get both sides dry. Break in pieces and keep in airtight container until ready for use.
Mix all ingredients in blender except ginger ale. Freeze. Put in punch bowl and pour ginger ale on top when ready to serve.
Sift together flour, salt and shortening. Add egg, cold water and vinegar. Mix together well. Make 3 balls. Roll out. Place in 9-inch pie pan. Makes 3 crusts.
Place water and beef cubes in a pan; stir and bring to a boil. Saute in a pan the onions and butter for 1/2 hour, then pour into water and beef cube pan. Serve in onion soup bowls. Top with croutons and Mozzarella cheese. Place in oven on broil until cheese is brown. Excellent!
Put carrots in bowl. Mix all ingredients together. Pour over carrots, stir and make sure all carrots are covered. Refrigerate. Will keep up to 10 days.
Combine cooked sausage with remaining ingredients. Put into a greased casserole and bake at 350° for 35 to 40 minutes.
Mix together above ingredients until well blended, cover top with mini marshmallows - let congeal.
Break cauliflower in small pieces. Cream the cheese and mayonnaise together. Add other ingredients and stir well. Chill overnight.
Sift together dry ingredients. Cut in shortening. Combine peels, juice and egg. Add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into greased pan (9 x 5 x 3-inch). Bake at 350° for 1 hour. Cool. Wrap and store overnight.
Combine lemon juice, sugar, flour, cinnamon, nutmeg and cloves. Add to berries and toss. Add butter; beat egg yolk and water. Brush top and bake at 350° for 40 to 45 minutes.
In a large bowl, combine crushed vanilla wafers, raisins and chopped pecans. In another bowl, combine Eagle Brand milk and lemon juice. Pour Eagle Brand milk/lemon juice mixture over dry ingredients and mix well. Shape into a loaf or roll. Wrap tightly in waxed paper or foil. Place in refrigerator overnight. Slice thin and serve.
Mix and spread in baking dish. Bake at 350° for 30 minutes.
Beat the eggs in the top of a double boiler. Stir in remaining ingredients and cook over simmering water about 30 minutes, stirring frequently until thick and smooth. Lemon curd will thicken more when cooled. Cool, cover and refrigerate. Spoon into 1-cup crocks or jars. Cover with plastic wrap and tie with ribbon. Keep 2 to 3 weeks in the refrigerator. I use lemon curd to fill tarts or on toast or scones.
Cream shortening and sugar; add eggs. Add bananas to mixture. Add flour and oats. Stir in nuts and vanilla. Pour into greased pans. Bake 50 to 55 minutes at 350°.
Fry bacon and crumble when cool. Fry onion in bacon fat. Add vinegar, water, sugar, salt and pepper. Heat to boiling. Add potatoes and simmer until needed.
Combine and pour into greased or buttered loaf pan. Bake at 350° for about an hour.
Combine first 4 ingredients and stir well. Add beaten egg and buttermilk; stir until smooth. Pour batter into a 9-inch pan coated with cooking spray. Bake at 400° for 35 minutes or until golden brown. Makes 9 servings; 120 calories per serving.
Layer coconut flakes and pecans in the bottom of 9 x 13-inch well-greased pan. Mix cake mix as directed on box and pour over nuts and coconut. Mix together powdered sugar, butter and cream cheese. With tablespoon, spoon over cake mixture. Bake 45 minutes at 350°.
Drain pineapple juice and put in a bowl. Mix with gelatin and set aside. In blender, put eggs, pineapple, cottage cheese, Sweet 'N Low and vanilla. Blend well. Add juice mixture. Will be like pancake batter. Spray pan with Pam. Pour batter into pan. When done, place frozen blueberries on top.
Mix together and bake at 375° for 35 to 45 minutes. Good with hot chili.
Brown beef and drain. Add rest of ingredients. Bake 1 hour at 325°.
Melt butter in scalded milk. Add flour, salt, sugar, vanilla and pepper to beaten eggs. Add this to milk and add corn. Mix well.
Sift together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening. Combine egg and milk. Add to flour all at once, stirring just enough to stick together. Turn onto lightly floured surface. Knead lightly 15 times. Roll to 1-inch thickness. Cut and place 1-inch apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 16 biscuits.
Mix first 4 ingredients together. Pour into casserole with tight fitting cover or cover with foil. Arrange chicken pieces on top of rice. Pour sherry over chicken (if sherry is omitted, replace with 1 cup milk, water or chicken bouillon). Top with dry onion soup	and paprika. Bake at 325° for 2 to 2 1/2 hours.
In frying pan, lightly brown chicken in oil. Take out; put to the side. Cover chicken with some of the mustard; coat with bread crumbs.
Pour peaches in a casserole dish. Pour cake mix on top. Slice butter stick and lay on top. Bake at 350° for 30 to 45 minutes.
Combine cherry pie filling and lemon juice; spoon into lightly greased 1-quart casserole. Combine flour, brown sugar and cinnamon; cut in butter, until mixture is crumbly. Stir in oats. Sprinkle mixture over pie filling. Bake at 425° for 20 to 24 minutes.
Note: To sour milk; to 1 cup sweet milk, mix 1 tablespoon vinegar or lemon juice.
Mix dry ingredients in a 2 cup glass measuring cup. Stir in water, cook in microwave full power 1-1/2 minutes Stir 2-3 times. Blend in butter and cook 30 seconds. Add vanilla and stir thoroughly.
Cook chicken; chill thoroughly and bone. Cook broccoli as directed. Grease 2-quart casserole; lay broccoli in bottom and put chicken on top. Combine next 4 ingredients and pour over (can be put in fridge for 24 hours if desired). Before baking, sprinkle with cheese and top with bread crumbs. Bake at 350° for 30 minutes or until heated through thoroughly. Serves 6.
Combine margarine, sugar and egg in mixer bowl. Heat until light. Gradually blend in combined flour, soda, salt, nutmeg and cinnamon. Stir in vanilla, apples and walnuts. Turn mixture into an ungreased 8-inch square baking pan. Bake at 350° for 35 minutes, or until done. Serve warm or cold, topped with whipped topping or ice cream. Makes 8 to 10 servings.
Blend all ingredients except oil in blender at high speed. Add oil and blend until will emulsified.
Grease casserole or baking dish. Mix all ingredients together. Bake in casserole at 375° for 1 hour. Sprinkle nutmeg on top.
Bring water and rice to a boil. Simmer for 20 minutes. Heat 1 tablespoon oil in skillet. Add carrots and stir-fry 2 minutes. Add 2 onions, green peppers and garlic. Stir-fry 2 minutes more. Add oil if needed. Add mushrooms, pea pods and cooked rice. Cook 2 to 3 minutes. Stir in soy sauce and serve.
Mix together and heat in pot. Add little smokies and heat. (I usually make a double batch and put them in a crock pot)
Cream together the first 4 ingredients. Dissolve the soda in the water. Add to mixture. Add the remaining ingredients. Drop from teaspoon onto cookie sheet. Bake 10 to 12 minutes at 375°.
Take off skin and fat from chicken. Mix other ingredients. Cut chicken in pieces. Put in big saucepan and add ingredients. Do not add water. Cook in open pot over medium heat about 1 1/2 hours, until sauce has cooked down. Remove and place in oven in shallow pan and let brown lightly. Serves 4 people.
Combine sausage, oats, egg and milk. Mix thoroughly. Divide meat mixture into four parts and shape each part around a hard-cooked egg. Place egg on a rack in a shallow baking pan. Bake in a preheated 375° oven about 35 minutes or until sausage is cooked.