HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry sausage patties until done, then place on paper towel to drain excess grease. Mix pinto beans and tomatoes (drain about 1/3 of juice from tomatoes before mixing), onion and green pepper. Spray 9 x 9-inch casserole dish with Pam. Pour in bean mixture. Place sausage patties on top and bake at 350° for approximately 45 minutes to 1 hour.
Mix softened cream cheese, sugar, oil and eggs. Add vanilla, then add cake mix. Fold in (drained) blueberries. Bake at 350° for 35 to 45 minutes in greased and floured Bundt pan. Do not preheat oven. Remove cake immediately.
Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly. Remove from heat and allow to cool. The mixture will be cold and very stiff. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric beater 15 minutes. Pour into well-greased casserole. Bake for 30 minutes at 350°. Serve from casserole by spoonfuls.
Preheat oven to 350°. Cook noodles, drain and return to pan. Add all other ingredients and mix gently. Transfer mixture to a 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
Blend softened butter, cream cheese and unthawed Cool Whip with a mixer. Add milk and dry pudding. Beat until smooth. Place in refrigerator for approximately 1 hour until thickened. Crush cookies in blender. Layer cookies, then pudding mixture, ending with cookies. "Gummy worms" can be placed on top for effect, if desired.
Stir together and bake at 325° in greased 13 x 9-inch pan for 45 minutes. Cool cake for 10 minutes and add icing.
Mix all together (do not drain pineapple). Pour into baking dish; dot with butter. Bake at 350° for 1 hour.
Sift flour, salt and baking powder. Work in shortening until it resembles corn meal. Add milk until dough is hard to handle and moist. Stir only until flour is moistened. Place dough on floured wax paper; sprinkle top with flour and pat to about 2-inch thickness. Cut with glass or biscuit cutter and place on pan with each biscuit touching. Bake at 450° for about 10 minutes or until done and top is slightly brown.
Bring beans to a boil and cook 1/2 hour. Drain off hot water and rinse in cold water. Cool beans and press firmly into jars. Make brine of salt and 1/2 gallon water and pour over beans. Tighten lids after 10 days.
Wrap the apples in the crescent rolls and place in a baking dish. Mix sugar, butter and water. Make sure the butter and sugar are melted and dissolved. Pour mixture over crescent rolls. Sprinkle with cinnamon. Bake uncovered at 350 degrees for 20 minutes.
Have cream cheese at room temperature. Mix well with sugar. Add sour cream and mix.	Add vanilla. Fold in Cool Whip. Pour into graham cracker crust and let chill 4 hours. Use your choice of topping.	Makes 2 pies.
Combine egg, bananas, shortening and bran. Sift dry ingredients and add nuts; then add to first mixture. Mix only enough to dampen flour. Bake in greased pan at 350 degrees for one hour.
Combine flour, sugar and cocoa; cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder of crumbs in greased 13 x 9-inch pan. In saucepan, combine condensed milk and 1 cup chocolate chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over crust. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle over top. Bake at 350° for 25 to 30 minutes.
Mix all ingredients in a blender. Serve with fresh vegetables. Makes about 4 cups.
Preheat oven at 400°. If using food processor, put metal blade in. Add sugar, egg, sour cream and oil. Pulse on and off for 5 seconds or until thoroughly blended. Combine flour, soda and salt. Add to processor. Pulse on and off once or twice until just blended. Stir in berries and scrape down sides. Mix. Spoon into 12 greased muffin cups 2/3 full. Bake 15 to 20 minutes until toothpick comes out clean.
Let frozen steaks thaw in water. Rinse and soak in water for about 2 hours. Rinse and examine steaks, cutting off any white elastic like grissle. Cover with about 3 tablespoons salt and water. Soak for about 2 more hours. Rinse and soak in water 1 hour longer (or overnight). Place in crock-pot with soup, salt, pepper, oil and water to make pot at least 2/3 full. Mix well and let cook on high for about 4 hours or on low about 5 1/2 hours. The longer you soak the meat the better and the slower you cook the meat the better. May also add chopped onions.
Dump crushed pineapple into pan and spread evenly. Dump cherry pie filling over pineapple. Dump box of yellow cake mix dry (add nothing). Sprinkle chopped pecans over cake mix. Slice butter into pan on top of cake. Bake for 1 hour at 350°. Use 9 x 13-inch ungreased cake pan.
Cut potatoes in chunks. Cover potatoes in water. Boil until done. Drain potatoes. Leave 2 or 3 tablespoons of water and then add chopped eggs, pimento and mayonnaise. Salt and pepper.
Mix sugar, oleo and milk together and bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat and add peanut butter, Marshmallow Creme and vanilla. Stir well and pour into greased 9 x 13-inch pan, (will be thick).
Brown chicken in margarine. Brown small amount of chopped onion in butter. Pour uncooked rice in bottom of casserole dish. Place browned chicken on top and pour chicken soup on top. Add water. Cover and bake in oven for 1 hour or until chicken is done.
Melt butter in an 8 x 8-inch pan. Sprinkle with graham cracker crumbs, chocolate bits, butterscotch chips, coconut and nuts with butter. Pour condensed milk over the top. Bake at 350° for 25 to 30 minutes, or until golden brown. Cut into squares after allowing it to cool. Very rich candy.
Whip eggs; mix together sugar and flour. Then add milk, coconut and butter. Add 2 tablespoons vanilla if desired. If no crust is used, grease 6 to 7 pie plates well. Pour mix into crusts or plates. Bake at 325° for approximately 45 minutes. Monitor temperature so crust will not brown before filling begins to set and brown. Yields 8 pies in crust or 6 to 7 without crust.
Combine apricots and pineapple. Heat adding Sure-Jell and sugar. Cook slowly until thick. Makes about 7 1/2 pints.
Mix all ingredients. Knead 1 to 2 minutes and shape into rounded loaf. Brush top with milk. Bake 40 to 45 minutes at 375°.
Prepare broccoli. Cut into pieces and florets. Place in casserole dish. Add 2 tablespoons water. Cover with Saran Wrap and microwave on High for 6 minutes. Drain off water. Mix soup, mayonnaise, lemon juice and Cheddar cheese. Pour over broccoli. Spread evenly. Crush Better Cheddar crackers and sprinkle over top. Bake at 350° for 35 minutes.
Trim fat from chops. Brown chops slowly; drain off excess grease. Spread each chop with mustard, then with brown sugar, salt and pepper. Top chops with lemon slices. Pour Sauterne over meat. Cover and cook slowly until tender, 50 to 60 minutes. Remove meat to hot plate and pour sauce over meat. Serves 6.
Combine undrained corn, muffin mix, 1/4 stick of margarine, sour cream, eggs and cheese, except for 1/3 cup reserved for topping. Mix. Bake covered for 1 hour at 350°.
Cut luncheon meat into 8 slices. Brush each slice with syrup, reserving remaining syrup. Arrange meat slices around edge of a 9-inch pie plate. In saucepan, combine beans, remaining syrup, onion, flour and mustard. Cook and stir until thickened and bubbly. Pour boiling bean mixture into pie plate. Sprinkle with cheese. Bake at 350° until meat is lightly browned, about 20 minutes. Makes 4 servings.
Lightly flour chicken and fry in 4 tablespoons butter until golden brown, about 5 minutes on each side. Place in warm oven. Add the other 4 tablespoons butter to pan. Saute onions and garlic in butter; add wine and lemon juice. Simmer on low for 5 minutes. Add chicken to sauce; cover and simmer 10 minutes. Serve with rice. Makes 6 servings.
Preheat oven to 350°. Cream butter. Beat in sugar gradually until well blended. Add eggs, one at a time. Add extracts. Gradually beat in combined flour and salt until well blended. Spread in buttered and floured 12-cup Bundt pan. Cut through butter with knife. Bake 65 to 70 minutes. Cool in pan on wire rack 15 minutes. Invert onto rack and cool completely. Dust with powdered sugar.
Mix all together. Bake at 350° for 2 hours. Add water as needed during cooking. Use glass casserole dish to bake or cook in crock-pot. Serve over noodles or rice.
Layer potatoes, ham and cheese in a 9 x 13-inch baking dish. In saucepan, combine soups, onion and one can of water. Mix well. Pour over potatoes, ham and cheese. Bake at 350° until potatoes are tender, about 45 minutes.
Mix together the first 8 ingredients and shape into balls. Mix the remaining ingredients together and pour over meatballs. Bake for 45 minutes in 400° oven.
Mix oil, sugar and eggs. Add other ingredients. Beat well. Bake 1 hour at 350° in greased and floured tube pan. Drizzle with glaze of 1/2 cup powdered sugar and 2 tablespoons hot water.
In a 2-quart casserole, place the potatoes, onion, salt and pepper. Mix the ground beef with the evaporated milk, oats, chili sauce, onion, salt and pepper and spread over the potatoes. Bake at 350° for 1 hour.
Preheat oven to 350 cut butter into cake mix in large bowl until mixture resembles coarse crumbs. Stir in egg and water until well blended.
Thaw spinach; drain and pat dry as possible. Combine with remaining ingredients. Stir well and refrigerate several hours.
In Dutch oven, over medium heat, cook bacon till crisp. Pour off all but 2 Tbsp. of drippings, remove bacon. Add chicken, onion, and celery. Cook 10-15 minutes or till tender, stirring. In blender combine 1 c. chicken broth and 2 c. corn. Blend till smooth. In Dutch oven, stir in pureed corn mixture and remaining 2 c. of corn, potatoes, remaining broth, and salt. Bring to boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are tender. Stir in cream, parsley and pepper. Simmer 2-3 minutes. Taste and season. Stir in bacon. Serve.
Allow butter and cheese to soften at room temperature. Mix all ingredients to form a stiff dough. Form small ball or use cookie press. Flatten to make wafer shape. Bake 10 to 12 minutes at 375°.
Mix all ingredients and form into small balls. If balls tend to crumble, add a few drops of liquor to mixture. Roll each in powdered sugar and store in an airtight container for about 1 week to ripen. Yield: 4 dozen (1/2-inch) balls. Calories per serving: 60.
Optional: Chinese pea pods, frozen green peas, cubed chicken, sliced water chestnuts, etc.
Cook cake according to package directions, using 2 round layer pans. Cool and remove from pans, putting each layer on separate plates. Cover tightly (each plate) with aluminum foil. Set aside.
Fry fat back. Remove meat and add beans, tomatoes, onions and sugar. Cook until done and then salt and pepper.
Combine all ingredients and bake in a greased loaf pan at 350° for 45 minutes. Let cool and slice. Fry each slice in butter until brown.
Mix all ingredients together. Grease glass baking dish and line with wax paper. Grease top part of wax paper. Bake at 350° for 40 minutes. Cool and then remove wax paper.
Pour boiling water over oatmeal. Let set. Cream sugar and butter. Add eggs, salt and vanilla. Mix flour, cinnamon and soda together. Add alternately with oatmeal mixture. Pour into 9 x 13 x 2-inch pan. Bake at 350° for 35 minutes. Cool and frost.
Mix hamburger, egg, bread crumbs, salt and pepper to taste. Form into meatballs. Cook in skillet on low to medium heat until done. Drain any grease. Add butter, onion and green pepper and cook another 2 to 3 minutes. In a separate bowl, combine the soups and sour cream together and mix. Turn heat down on low and add the soup mixture. Let simmer on low for 20 minutes. Serve with rice or potatoes.
Mix pudding mix with milk, sour cream and Cool Whip. In 3-quart casserole dish, place layers of vanilla wafers, bananas and pudding mix.
Cut cucumbers once lengthwise and once crosswise. Sprinkle with pepper and saute lightly in margarine. Dissolve bouillon cube in water and add to pan. Cook covered over low heat for 5 minutes.
Mix all ingredients and pour into 9 x 13-inch pan. Bake at 350° for about 30 minutes.
Heat oven to 350°. Stir together everything but only 1/3 cup margarine and not the cornflakes. Pour into 3-quart baking dish. Mix remaining 1/3 cup margarine with the cornflakes. Sprinkle over the potatoes. Bake 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 8 to 12 servings.
Sift sugar, flour and soda and set aside. Put water, oil, butter and cocoa in pot and bring to boil. Pour this over dry ingredients. Mix with spoon. Add eggs and buttermilk. Bake in greased pan at 400° for 25 minutes.
Soften yeast in lukewarm water, about 5 minutes. Pour milk over sugar and salt in a bowl. Stir until dissolved and slightly cooled. Add 1 cup flour, beat until smooth. Beat in shortening, eggs, softened yeast and remaining flour. Mix to a soft dough. Turn out on a lightly floured board. Knead for 5 to 10 minutes or until dough becomes smooth. Place in lightly greased bowl, greasing top of dough. Cover with greased wax paper and allow to rise in a warm place until double. Roll out to 1/3-inch thickness and cut with a floured doughnut cutter. Let rise on the board until very light. Drop into hot fat and turn as soon as they rise to the surface. Drain on absorbent paper. While warm, glaze with a mixture of 1/3 cup boiling water and 1 cup confectioners sugar or dust with granulated or confectioners sugar.
Melt margarine and peanut butter in the microwave. Stir in powdered sugar and vanilla. When completely blended, press into an 8 x 8 x 2-inch pan. Chill and cut into pieces.
Let chicken cook in boiling water for only 2 to 3 minutes to aid in boning, then remove. To 3 cups chicken stock, add soup mix and rice. Boil 9 minutes. Watch this mixture to see that it does not stick or dry out! Crumble and fry sausage and add to soup-rice mixture. Chop vegetables and brown in sausage drippings. Add to mixture with remaining ingredients including boned and chunked chicken. Mix well and put in casserole lightly treated with nonstick cooking spray. Serves 6 but great for doubling and for freezing. Thaw if necessary, then bake uncovered at 350° for 1 hour.
Mix the ground beef, crumbs, onion, salt, egg and pepper with 1/2 cup sauce. Shape into loaf and place in pan. Bake for 40 minutes. Drain. Spread mustard over loaf and pour remaining sauce over it. Bake an additional 30 minutes. Makes 6 to 8 servings.
Preheat oven to 300°. Sift or stir together flour and baking soda. Set aside.
Heat oven to 325°. Butter jelly roll pan. Heat first 4 items in 4-quart saucepan until sugar dissolves. Take off heat and stir in Cheerios and nuts. Spread in pan and bake 15 minutes. Cool for 10 minutes. Run spatula under mix and break up. Let cool for about an hour. Put in Tupperware.
Combine flour and milk in saucepan. Cook slowly until thick, stirring constantly. Beat, in mixer, butter and vegetable shortening until smooth. Add flour mixture. Beat until all is the texture of whipped cream.
Cut peppers in eighths. Add rest of ingredients. Bake at 400° until cooked. Use on sandwiches. Put in jar and store in refrigerator.
Combine cucumber and red onion slices in a bowl. Combine remaining ingredients and pour over slices; toss. Serve immediately. Makes 4 servings (1/2 cup each); 36 calories per serving.
Grate cheese. Soften butter. Put all ingredients in mixer and mix thoroughly. Put through cookie press. Bake at 350° until brown, about 20 minutes. Makes about 100 cheese straws.
Grate cheese. Put cream of mushroom soup in pot (undiluted). Put cheese into cream of mushroom soup and heat on low. Add the chilies and stir. Do not boil. Mixture will be thick when done.
Dissolve yeast in tepid water with 1 teaspoon sugar. Combine flour, 4 tablespoons sugar, baking powder, soda and salt. Cut in butter. Add buttermilk, then yeast mixture to flour. Mix thoroughly and knead a few minutes on a floured board. Cut into biscuits. Place on ungreased cookie sheet and cover while oven heats to 400°. Bake 10 to 12 minutes.
Blend dry ingredients and cut in mayo with fork. Add water and knead until smooth. Cover and let stand for fifteen minutes. Form balls and roll each one flat, trying to keep a round shape (not easy, takes practice). Fry one at a time in a hot dry skillet or on a tortilla griddle. Resist the temptation to grease the cooking surface! When large bubbles form, they can be flattened with a spatula. Good eating!
Chop parsley and onion and scoop out tomatoes and chop some of the insides of it and add some gravy left over from a roast or use BV gravy. Add the hamburger and washed rice and have pepper seeds scooped out. Salt the insides of the tomatoes and peppers and fill in with the meat mixture, put tops of peppers and tomatoes back on it. Put in baking pan in oven with boiling water or beef stock and some tomato juice. Cover over with another pan and bake until tender. Baste the tops of the peppers and tomatoes once in awhile so the rice will be cooked on the top. Usually takes 1 hour or more.
Brown pork chops in skillet with shortening. Remove chops from skillet and brown onion slightly. Add remaining ingredients and mix well. Place chops in baking dish; pour sauce over chops and bake, covered, at 350° for 1 hour.
Place perforated foil on medium hot grill and place fish on one half of it. To turn, fold other half of foil over and turn quickly with large spatula. Sprinkle top side of fillet with dill weed and garlic powder. Cook about 5 minutes and turn. After 5 minutes more, sprinkle other side with lemon pepper and paprika. Serve with tartar sauce and seasoned brown rice.
Melt together 1/3 stick oleo, 1/4 cup sugar and 1/3 teaspoon cinnamon.
Drain pineapple and put in large casserole dish. Mix next 3 ingredients and pour over pineapple. Melt 1 stick of margarine. Crush plain Ritz crackers (or Cheese Nips) to make 1 cup of crumbs. Mix crumbs with margarine and pour on top of mixture. Bake at 300° for 25 minutes.
Put all ingredients in casserole, except cheese. Cover; cook at least 1 1/2 hours at 350°. Check pot. If soft, remove cover. Put on cheese; return to oven until cheese melts.
Cream together butter and sugar. Add beaten eggs and vanilla. Combine dry ingredients. Mix both together. Divide into two balls. Chill at least one hour.
Mix Kool-Aid according to package. Mix juice according to can. Add drink. Makes 1 gallon.
Brown ground meat, onion and bell pepper; drain. Use separate saucepan and combine tomato sauce, water, mushrooms, pepper, oregano and cumin. Cook spaghetti and drain. Mix spaghetti with meat mixture and sauce. Cut cheese into cubes and put on top of spaghetti. Bake at 350° until cheese melts.
Lightly grease 2 (8 1/2 x 4 1/2-inch) loaf pans. Coat each with 1 tablespoon cornmeal. Mix 3 cups flour, yeast, sugar, salt and baking soda in a large bowl. Heat milk and water in a saucepan until warm (105° to 115°). Stir into flour mixture. Stir in remaining flour. Spoon into prepared pans. Sprinkle tops with remaining cornmeal.
Heat chocolate bars, marshmallows and milk in a double boiler until chocolate and marshmallows are melted. Cool thoroughly.
Dissolve yeast in water. Combine sour cream, sugar and soda in large bowl; mix well. Add 2 cups baking mix and yeast; mix until well blended. Stir in 3 cups baking mix until soft dough forms. Knead on surface dusted with remaining 1/4 cup baking mix until smooth and elastic. Shape into walnut sized rolls. Place in buttered 9 x 13-inch baking dish. Let rise, covered, until doubled in bulk. Bake at 375° for 15 minutes or until brown. Yield: 72 servings.
Make crust with dry ingredients and milk. Roll out. Cut in 6 squares. Put apples on dough; dot with butter. Sprinkle with sugar.
Pour into greased pie pan. Bake at 360° until golden brown, approximately 30 minutes. Cool and top with whipped cream.
Place frozen broccoli in greased 2 1/2 to 3-quart casserole dish. Pour corn over broccoli. Sprinkle stuffing mix over corn. Drizzle margarine over stuffing. Bake in 350° oven for 30 to 40 minutes or until broccoli is tender.
Beat juices into marshmallow cream. Beat in mayonnaise. Great dip for any kind of fruit.
Cream butter and shortening together with sugar. Add eggs, one at a time, and vanilla. Add dry ingredients alternately with milk. Sprinkle nuts on top before baking. Bake in tube pan 1 1/2 hours at 300°. This keeps well in freezer.
Beat eggs until light; add sugar and continue beating until well blended. Add flour and mix. Add nuts and vanilla. Bake in greased 12 x 18-inch pan. Bake at 375° for 20 to 30 minutes. Cool and cut into squares.
On a towel, lay 6 sheets of phyllo dough. Melt butter and brush all over, but not on each sheet.
Mix cake as directed on box. Bake in 2 Pyrex dishes. Mix jello as directed and pour over cake when cool. Mix Cool Whip and strawberries together and spread over cake.
Cream together sugar and shortening. Add egg yolks, one at a time. Add vanilla, soda, buttermilk and salt. Gradually add flour, coconut and pecans. Beat the egg whites and fold in last. Pour into 3 round baking pans. Bake for 30 minutes at 350° until tests done. Cool.
Melt 1 stick butter in 9 x 13-inch pan. Sprinkle into pan in this order: graham cracker crumbs, chocolate chips, butterscotch chips, chopped pecans, coconut and milk. Bake 25 to 30 minutes at 350°.
Mix together apples, sugar and cinnamon in a 9-inch round or square pan. Mix flour and butter until crumbly; place on top of apples. Bake at 375° for 25 to 30 minutes. Can sprinkle with cinnamon.
Combine graham cracker crumbs, peanut butter, confectioners sugar and melted butter. Mix thoroughly and roll out into patties. Melt paraffin with chocolate. Put 1 teaspoon chocolate in the bottom of a cupcake paper or custard cup. Put in 1 patty and add another teaspoon of chocolate to cover patty. Continue this process until all patties have been covered with chocolate. Keeps well in refrigerator. May be frozen.
Mix butter, nuts and flour. Press into a 9 x 13-inch pan. Bake 10 to 12 minutes until light brown at 350°. Cool.
Mix thoroughly. For 1 cup of beverage, use 3 tablespoons to 3/4 cup of boiling water.
Bottom layer: Spread sugar cookie dough in a 9 x 13-inch pan and bake until golden brown.
Press meat into 9 x 12-inch (or similar) casserole dish. Sprinkle with soup mix. Spread with cream of mushroom soup. Cover with Tater Tots. Bake at 350° for 45 minutes. Serve hot; freeze leftovers.
Cut turkey into 1/2 x 1-inch strips. Combine soy sauce, sherry and garlic. Stir in turkey and let stand 15 minutes. Heat 1 tablespoon of oil in a large nonstick skillet or wok until hot. Stir-fry turkey in oil until no longer pink. Remove turkey from skillet. Add additional tablespoon of oil if desired. Add broccoli and red pepper; stir-fry 2 minutes. Add mushrooms and pea pods. Stir-fry 1 minute. Add green onions and bean sprouts; stir-fry 30 seconds. Combine chicken broth and cornstarch. Add this mixture to the vegetables. Stir in turkey. Heat to boiling, stirring constantly. Boil and stir until sauce is thickened and clear. Salt and pepper to taste. Serve immediately over rice. Serves 6.
Peel and slice enough apples to fill a 13 x 9 inch baking dish. Season as you would for apple pie, only use 1/2 as much sugar. Butter baking dish and add apples.
Mix all ingredients in punch bowl. Serve over ice. Makes 30 servings (about 2/3 cup each).
Cream together brown sugar & butter. Add in flour and pecans. Press mixture in bottom of 9 x 13 baking dish. Bake at 350 degrees for 15 minutes. Let cool completely. Cream together cream cheese & sugar. Add Cool Whip. Spread over crust. Top with sliced strawberries or choice of fruit.
In blender mix eggs and sugar for 10 to 15 seconds. Add rum, whiskey or vanilla. Add cream; mix together for 5 seconds. Add cinnamon or nutmeg and mix for 5 seconds. Mix again before serving.
Wash potatoes. Slice, not all the way through, slightly separate potatoes. Melt magarine. Add seasonings. Pour over potatoes in a microwave dish. Cover with waxed paper or Saran Wrap. Microwave on High for 8 to 10 minutes or until done. Spoon seasoned butter over top when serving.