HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and cook all until thick and smooth. Just before removing from heat, add 1 teaspoon lemon flavoring and small lump of oleo or butter. Pour into baked pie shell. Use egg whites for meringue.
Combine turkey, celery, water chestnuts, mushrooms and pimiento in a 1 1/2-quart casserole. Stir gravy mix, milk and mayonnaise together until smooth. Add seasoned salt. Add to turkey mixture and stir to coat evenly. Bake in preheated 350° oven 35 to 40 minutes. Sprinkle with onions and continue baking 3 to 5 minutes or until browned.
Cook hamburger. Heat soups. Add chili sauce and meat. In a 5-quart casserole dish, pour some mixture and start layering 2 dozen corn tortillas. Bake at 350°, covered, for 45 minutes. Sprinkle with cheese; bake until cheese melts. Guaranteed to feed an army!
Place eggs in a covered pot and bring to a hard boil. Turn off heat; do not lift lid or remove from burner. Let set for 15 minutes. Cool eggs and halve them. Remove yolks and mash them until smooth. Add in mustard, Miracle Whip and about 1 teaspoon of sugar. Alter the ingredient amounts to your taste.
Mix Veg-All, Cheez Whiz and 3/4 stick margarine. Pour in a casserole dish, then mix Ritz crackers and 3/4 stick of margarine on top. Bake at 350° for 30 to 35 minutes.
Cook first 4 ingredients in a skillet over medium heat. Cook until all pink is gone from beef. Drain. Add eggs, buttermilk and oil. Stir until moist. Stir all ingredients together. Bake in a 11 x 7-inch baking dish. Bake at 325° for 1 hour. Makes 8 servings.
Combine chocolate milk, sweetened condensed milk, evaporated milk and sugar. Mix well and then stir in chopped maraschino cherries with the reserved juice. Pour into canister and freeze according to directions with your ice cream freezer.
Mix all together and cook in unbaked pie shell at 450° for 10 minutes, then at 325° for about 30 to 40 minutes. Serves 8.
Cut each hot dog into 5 pieces. Place all ingredients in frying pan with cover. Cook slowly for 2 hours; stir frequently.
Boil all together for 1 minute. Add 1 teaspoon vanilla after cooked. Cool some, then ice your cake.
Heat oven to 400°. In medium saucepan, heat chili until hot. Spread chips in single layer onto ungreased baking sheet. Spoon beans over chips; top with chili, cheese and chilies. Bake 5 to 7 minutes or until heated through. Garnish with guacamole, if desired. Makes about 5 servings.
Dissolve package of yeast in 1/2 cup warm water. Add 1 teaspoon honey. Mix dry and wet ingredients together; knead briefly. Roll into thin sticks. Roll sticks in sesame seeds (optional). Let rise 10 minutes. Bake at 400° for about 10 minutes. Great fun for kids!
Melt margarine in 8 x 13 dish; cool. Mix flour, sugar and milk. Dip batter over melted margarine and spoon 1-quart of fruit over batter. Bake at 350° until golden brown.
Brown beef, pepper and onion; drain. Stir in pepper, tomato sauce and catsup; heat. Alternate meat and cheese slices in a 2-quart casserole. Arrange canned biscuits around edge of casserole. Bake at 400° for 20 to 25 minutes.
Lay 1 package crescent rolls on bottom of a 9 x 13-inch pan. Mix sugar, cream cheese and vanilla. Spread on top of rolls. Unroll and lay second package of crescent rolls on top of cream cheese mixture. Melt margarine and pour on top. Sprinkle a cinnamon and sugar mixture on top. Bake at 350° for 1/2 hour.
Mix all ingredients and pour into 2 greased pie plates. Bake at 350° for 50 to 55 minutes.
Cook sugar and milk, stirring constantly until it forms a soft ball when tested in cold water or to 234°. Remove from heat and add remaining ingredients. Beat until nearly stiff. Pour into buttered pan.
Beat eggs; add sugar and flour. Add vinegar, water and butter. Bring to boil; cook until thick.
Slice steak thinly. Cook steak, onions and pepper in butter in frying pan. After steak is cooked thoroughly add sour cream. Simmer for 10 minutes. Add cheese; stir in and cook until cheese is melted. Add picante sauce if desired.
Simmer giblets in water to cover until tender, about 20 minutes for liver; 1 to 3 hours for gizzard. Add the salt when almost done. Cool in the stock. Grind the giblets or liver to a smooth paste; add butter, seasonings and enough of the stock to make a paste. Add more seasonings, if desired. Place in a greased glass bowl and store in the refrigerator. Tomato catsup may be used for additional seasoning. Makes 1 cup.
Soften cream cheese at room temperature; beat until fluffy. Gradually add confectioners sugar. Add melted chocolate, nuts and vanilla. Press in buttered pan. Chill at least 30 minutes before cutting.
Place all ingredients except nuts in a large bowl. Microwave on Medium (50%) until chocolate chips are melted, 4 to 6 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased square baking dish (8 x 8-inch).
Make a dark brown roux with oil and flour. Add water; bring to a boil and cook until dissolved. Reduce heat to medium and add tomatoes with chilies, celery, onions, bell pepper and garlic; chop enough shrimp to make 1 cup and add to gumbo. Simmer on low heat for 3 hours. Add remaining shrimp and simmer for 10 minutes. Add crab meat, oysters (and oyster liquid), salt, black pepper and cayenne pepper. Simmer for another 10 minutes. Serve over cooked rice in soup bowls.
Cream the margarine and sugar. Blend in eggs and vanilla. Add flour, soda and oats. Stir in chocolate chips and pecans. Bake in a 9 x 13-inch pan at 375° for 25 minutes.
Arrange potatoes in greased 9 x 13-inch baking pan. Mix and pour over soup, sour cream, onions, salt and pepper. Spread over grated Cheddar cheese and pat down. Sprinkle with corn flakes and pour melted butter over top. Bake at 350° for 45 minutes.
In a bowl, gradually stir undrained pineapple into cream cheese. Stir in pudding mix. When it starts to thicken, fold in pineapple chunks and whipped topping. Pour into 9 x 13-inch dish. Refrigerate. Keep chilled until ready to serve.
Put banana into crust. Prepare pudding and milk in small bowl until thick. Fold half of Cool Whip into pudding. Pour over the banana; chill until set. Use remaining Cool Whip and nuts to garnish as desired.
Prepare Minute rice as directed and substitute chicken broth for water. Salt and pepper to taste. Add onion, cream of chicken soup and chicken pieces to rice. Pour into baking dish and bake for 25 minutes on 350°.
Brown pork chops; drain off grease. Place chops back in skillet. Add French onion soup. Cover and simmer on low heat for 45 minutes or until tender. When tender, melt 2 pieces of cheese on each chop and serve.
Place 24 frozen rolls in greased and floured Bundt pan. Mix pudding and brown sugar; sprinkle over rolls. Add white sugar and cinnamon which have been mixed together. Sprinkle with nuts. Pour margarine over all. Let rise in pan overnight. Bake at 350° for 30 minutes. Let cool for 15 minutes, then turn pan over onto plate. (If rolls rise above pan, punch down lightly.)
Mix together sugar, flour, egg yolks and vanilla. Gradually stir in milk. Cook on medium-high heat until mixture boils. Boil; stir 1 minute. Line a 10 x 6-inch pan with graham crackers or cookies. Cover with sliced bananas. Slowly pour pudding over all. May cover with more crushed crackers or cookies if desired. Chill.
Mix cheese with cracker crumbs. Add liquid from 1 can of asparagus to soup. Use 1/4 of butter in bottom of casserole dish and the remaining on top.
Heat oven to 350° (moderate). Mix butter, sugar, egg yolk and vanilla. Measure flour by sifting. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10-inch on greased baking sheet, leaving about 1-inch all around edge of baking sheet. Bake 20 to 25 minutes or until nicely browned. (For a softer cake-like cookie, spread dough in an oblong pan, 13 x 9 1/2 x 2-inch; bake 25 to 30 minutes.) Crust will be soft. Remove from oven.
Trim skin from ham. With sharp knife score fat surface, making uniform diagonal cuts about 1/8 inch deep and 3/4 inch apart. Place ham fat side up on a rack in a shallow roasting pan. Bake in 325° oven for 1 3/4 to 2 1/2 hours.
Mix baking soda, salt and cornmeal. Gradually add well beaten eggs and buttermilk. Heat skillet and grease bottom and sides of skillet with butter. Pour mixture into heated skillet and place on middle shelf of 400° oven; bake 20 minutes until golden brown.
Combine salt, white vinegar, oil, water and sugar for the marinade. Boil together for 5 minutes. Pour over the celery, onions and green pepper. Allow to cool. Then add the remainder of the vegetables, which have been drained. This will keep about 2 weeks in the refrigerator.
Place chicken breasts side by side in a well greased baking dish. Top each breast with one slice of provolone. Sprinkle bacon pieces over provolone slices evenly. Uniformly pour entire bottle of salad dressing over each breast to cover bacon and cheese. Bake at 400 degrees for 30 minutes. Serve with a slotted spoon.
Place pie crust in pie plate and refrigerate. Preheat oven to 350°. Place chocolate and butter in microwave-safe bowl and melt (approximately 1 minute on High). Add sugar and corn syrup, stirring, until sugar is dissolved. Set aside to cool for about 10 minutes. Add the eggs and bourbon while beating constantly with a whisk until well blended. Stir in pecans. Pour into pie shell and bake on the center rack for 55 to 60 minutes (the surface will have little cracks and be crisp to the touch).
In a large saucepan bring water, apple juice and 4 tablespoons of butter to a boil. Remove from heat and add stuffing mix and 2 tablespoons of maple syrup. Set aside.
Mix until smooth and pour on top of first mixture. Bake at 350° until golden brown (30 to 40 minutes). Sprinkle with powdered sugar.
Melt butter and chocolate chips over hot water. Remove from heat. Stir in milk. Add flour, salt, vanilla and nuts. Drop by teaspoon 2 inches apart. Bake on greased cookie sheet for 12 minutes in a 325° oven.
Saute all veggies in oil. Add white wine and clams and juice; boil for 5 minutes or until sauce thickens. Serve over angel hair pasta with Parmesan cheese. Serves 4 to 6.
In 1-quart casserole, combine peaches, granulated sugar, 1 tablespoon baking mix and cinnamon. In medium mixing bowl, combine remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until mixture is moistened.
Brown onion in butter until tender; carefully clean crabmeat and mix with all ingredients except crumbs; form into half a dozen cakes. Roll in crumbs and fry in oil over medium heat. Brown on first sides and then turn (about 4 minutes each side).
Brown sausages well. Cut into thirds and place in a 3 or 4-quart casserole dish. Reserve 2 tablespoons fat from sausages. Brown beef in 1 tablespoon fat; place in casserole dish. Cook onion and garlic in remaining fat, just until tender. Add green peppers; cook 1 minute longer, stirring occasionally. Turn into casserole. Add potatoes and well drained beans; sprinkle with seasonings. Mix lightly. Add bouillon. Cover; bake in a 350° oven for 1 hour and 15 minutes, or until potatoes are tender.
Add ingredients and cook at low temperature until thick. Pour into baked pie shells. Top with meringue and brown in oven.
Thoroughly brown meat in hot Crisco; add water, lemon, Worcestershire, sliced onions, bay leaves and seasonings. Cover; simmer 2 hours or until meat is tender. Stir occasionally to prevent sticking. Remove bay leaves. Add vegetables; cover and cook 30 minutes or until done.
Combine cornmeal and water in a large mixing bowl; stir well. Set aside for 5 minutes. Gradually add milk to cornmeal mixture, stirring well. Sift together flour, baking powder, sugar and salt; stir into cornmeal mixture. Add beaten eggs and 2 tablespoons melted butter; stir well.
Wash and dry chicken parts; remove skin, if desired. Melt butter in shallow baking pan. Add remaining ingredients, except chicken. Mix well. Roll chicken in mixture and arrange in a single layer in same pan. Bake at 375°, basting occasionally, for 40 minutes (30 minutes if boneless chicken is used). Serves 4.
Combine sugar and corn syrup in a large saucepan and heat just until sugar is completely dissolved. Stir in peanut butter and corn flakes. Drop by teaspoonfuls onto waxed paper. Let cool completely or place in greased baking dish and let cool and cut into squares. Makes 3 to 4 dozen cookies.
Mix well all ingredients. Put in jar with tight fitting lid and store in refrigerator. When ready to use, take out needed amount. Dip chicken in milk or club soda, then in coating. Bake in pan at 350° for about 1 hour or until tender.
Mix everything together and make balls. Bake about 20 minutes in a 350° oven.
Mix all ingredients well. Cook in greased 9-inch skillet at 450° until golden brown.
Melt butter; add onions, garlic and mushrooms, cook until onions are transparent; remove. Fry steak in same pan until brown. Remove meat. Make sauce in pan with salt and flour. Add bouillon and sour cream, stir until thick on medium heat. Add worcestershire sauce and kitchen bouquet. Serve on bed of egg noodles or rice.
Place sliced strawberries in bowl and sprinkle with diet sweetener. Microwave on High for 2 minutes. Place lettuce leaf on plate; layer with peach slices and cottage cheese. Top with strawberries.
Optional Ingredients: Salsa, sour cream, diced tomatoes, grated cheese, refried beans, lime wedges and guacamole.
Coat chicken with flour, salt and pepper. Brown in butter. Add onion, parsley and garlic. Cook until onion is soft. Add tomatoes, curry and remaining spices. Cover. Simmer about 45 minutes. Add raisins; simmer 10 minutes longer. Serve over cooked rice.
Line bottom of one 9-inch round cake pan with aluminum foil. Spread ice cream in pan. Return to freezer until firm. Run knife around edge of pan to loosen ice cream. Remove from pan and wrap in foil. Return to freezer.
Mix all ingredients together in large bowl. This recipe will make 1 large or 2 medium balls. Form ball with your hands and roll onto a plate that has finely chopped walnuts or pecans. Cover with foil and refrigerate. Serve with your favorite crackers.
Heat 6 cups of sugar and 4 cups cider vinegar for sauce. Mix 1 cup flour and 1 cup vinegar and add to heated vinegar and sugar so as not to lump. Bring to a boil. Add 1 teaspoon turmeric, 2 teaspoons dry mustard and 2 teaspoons mustard seed. Add vegetables and bring to a boil.
Cook oleo, coconut, dates and brown sugar until blended. Cool 15 minutes.	Add Rice Krispies and chopped nuts. Roll into balls and shake in bag of powdered sugar.
Put all ingredients in bowl and squish together. Pinch off little balls and place on cookie sheet. Bake in 350° oven for 15 to 20 minutes.
Cream shortening and sugars. Add eggs, water, vanilla and peanut butter. Blend in dry ingredients. Chill 1 hour or overnight. Roll into walnut size balls. Press with floured fork. Bake at 325° for 15 minutes. Makes approximately 2 1/2 dozen.
Mix liquid smoke, Worcestershire sauce and salts together. Pierce top of brisket in several places. Sprinkle liquid smoke mixture over brisket. Wrap brisket in an airtight foil envelope leaving some air space between foil and brisket on top and sides. Place in a dripper pan and refrigerate 24 hours. Take brisket directly from fridge to oven (preheated to 275°). Cook for 5 hours. Open foil and pour barbecue sauce on top of the brisket. Close foil and bake brisket 2 hours longer or until it is fork-tender. Cut brisket in slices across the grain. Skim off excess fat from drippings and discard. Serve brisket slices with sauce to be spooned over them. Great reheated in sauce!
Mix all ingredients in large punch bowl. Add more orange juice and 7-Up to taste. Add ice cream to taste. Add more or less of all ingredients, depending on size of party.
Melt marshmallows with margarine in large saucepan over low heat; stirring until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using greased spatula or waxed paper, press mixture evenly into greased 13x9x2-inch pan. Cool. Cut into squares.
Take one cup friendship and 1 cup thoughtfulness. Mix well with a pinch of powdered tenderness lightly beaten into a bowl of loyalty to which has been added 1 cup faith, 1 cup hope and 1 cup of charity. Be sure to add a teaspoon of gaiety that sings and the ability to laugh at little things. Moisten with tears and sympathy. Bake in a good natured pan. Serve often.
Combine ingredients. Shape into loaf and bake at 350° for 1 hour. Also brush top with extra Heinz 57 if desired.
Cook chicken breasts in water. Remove and debone. Save broth. Cook broccoli for 5 minutes in broth. Line broccoli on side of a 13 x 9 x 2-inch pan with stems in and leaves out. Place chicken on stems. Mix next 5 ingredients. Pour over chicken, leaving broccoli flowerets uncovered. Sprinkle cheese over sauce. Put bread crumbs over cheese. Bake 30 minutes in 350° oven.
Have cream cheese at room temperature. Press on medium size plate or tray, cover cream cheese with taco sauce. Sprinkle green peppers and onions over sauce. Put Mozzarella cheese or American cheese over the top. Cut olives in slices and put over the top.
Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly.
Put rhubarb in a 9 x 13-inch cake pan. Sprinkle Jell-O over rhubarb. Sprinkle sugar over. Put 3 cups of small marshmallows on top. Pour cake batter over all. Bake at 350° for 1 hour.
Combine first 3 ingredients. Mix well. Measure out one cup and set aside. Press remainder of crumbs into a 9x13 baking pan. Combine next 4 ingredients in mixing bowl. Beat until smooth and creamy. Fold in half of chocolate chips. Pour into prepared crust. Sprinkle mini marshmallows over filling and sprinkle with rest of chocolate chips. Sprinkle reserved crust crumbs over all. Bake at 350 degrees for 40 minutes or until center is set. Cool. Chill at least 4 hours before serving.
Blend potatoes, soup, milk, sour cream, 1/2 cup cheese and 1/2 can onions. Pat mixture in a 9 x 13-inch pan. Lay browned pork chops on top. Cover and bake at 350° for 1 1/2 hours. Remove from oven; sprinkle top with remaining cheese and onions. Bake, uncovered, for 10 minutes.
Mix eggs, milk, oil and water. Add cake mix and pudding; mix well. Pour into greased Bundt pan. Bake in a 350° oven for 65 to 70 minutes.
Beat eggs on high speed for 5 minutes while slowly adding sugar. Blend in pumpkin and lemon juice. Sift dry ingredients and carefully fold into pumpkin mixture. Spread into well greased and floured jelly roll pan. Top with nuts. Bake in 375° oven for 15 minutes. Remove from oven and at once turn out on a towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake up together. Cool completely; unroll and fill with filling.
For sour milk, add 1 tablespoon ReaLemon or vinegar to sweet milk.
Mix sugar and cornstarch in a 2-quart saucepan. Stir water in gradually. Stir over medium heat, bringing mixture to boil. Boil and stir 1 minute more. Take off heat. Stir about half of mixture into egg yolks, then return to saucepan. Mix well. Return to a boil, stirring constantly. Boil and stir 1 minute more and take off heat. Stir in lemon juice, butter and rind. Pour into baked shell. Turn oven to 400°.
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Add water, shortening and vanilla. Beat with a mixer on low speed to medium speed until combined. Beat on high speed for 2 minutes. Add eggs and melted chocolate. Beat 2 more minutes. Pour batter into 2 greased and floured 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or until toothpick comes out clean. Cool on wire racks for 10 minutes. Remove cake from pans. Cool thoroughly on wire racks. Makes 12 servings.
Combine brown sugar, granulated sugar and butter in a large, heavy saucepan. Bring to a full boil over moderate heat, stirring constantly. Continue to cook, stirring occasionally for 10 minutes. Remove from heat; add vanilla and Marshmallow Creme. Stir until it has melted and mixture is smooth. Into 2 cups of hot mixture, add butterscotch morsels and 1/2 cup chopped walnuts. Stir until morsels are melted and mixture is smooth. Spread evenly into a buttered 9-inch square pan. To remaining mixture, add chocolate morsels and 1/2 cup chopped walnuts. Stir until morsels are melted and mixture is smooth. Spread evenly over butterscotch mixture. Chill. Cut into squares. Makes 2 1/2 pounds.
Combine sour cream, peanut butter and powdered sugar. Fold in Cool Whip. Pour into graham cracker crust. Put on whatever topping you like.
Thaw potatoes. Mix all ingredients, except chips, and put in greased 9 x 13-inch pan. Sprinkle chips on top. Bake 1 hour at 375°.
Combine all ingredients in a saucepan and simmer together for 20 minutes. Pour sauce over UNCOOKED ribs OR over FRIED chicken drumettes. Bake in 250° oven in a covered pan.
Stir the first 4 ingredients together with a fork until crumbly. Press into a lightly greased 9 x 13 pan. Bake at 375° for 15 minutes. Let cool.
Cream together shortening, peanut butter and both sugars. Add egg and vanilla. Beat together. Add flour, soda and salt. Mix thoroughly. Roll into walnut size balls. Place on cookie sheet and bake 10 minutes at 350°. Then place chocolate candy kiss on top of each one, return to oven and bake another 5 minutes or until brown. Cool!
Mix first five ingredients well. Then add flour; dough will be soft. Spoon in muffin tins 1/3 full. Bake at 400° for approximately 15 to 17 minutes.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with pumpkin, blending well after each addition. Stir in nuts, if desired. Pour into well greased loaf pan. Bake in moderate 350° oven for 45 to 50 minutes. Remove from pan; cool on rack. Wrap and store overnight.
Place spareribs in large baking pan. Bake 1/2 hour in moderate oven (350°). If desired, cut in serving size portions first. Brown onions in fat; add lemon juice, vinegar, Worcestershire, Tabasco, brown sugar, water, chili sauce and salt. Simmer slowly for 20 minutes; pour over spareribs. Bake spareribs 1 hour longer, basting ribs occasionally. Serves four.
Combine egg, ham, milk, onion powder and basil; beat well. Melt margarine. Add pepper; cook 1 to 2 minutes. Reduce heat. Add egg mixture, cooking until set. Place tomato slice on each muffin half; top each with egg mixture.
Place peaches in an 8-inch square pan. Combine other ingredients until mixture is like coarse meal. Sprinkle this over peaches and bake, uncovered, at 400° until brown, about 20 minutes.
Brown meat with onion and mushrooms. Wash spinach; drain. Layer spinach, meat and cheese like a lasagne, then top with bread crumbs and eggs, mixed. Bake at 375° for 45 minutes.
Blend cheese and butter with fork. Add clams, onions and salt. Toast bread on one side. Spread mixture on untoasted side. Put in oven at 325°. Serve when hot and bubbly.
Brown onions in oil to a rich brown. Strain (reserve oil and onions). Bring water to a boil; drop onions in water and add all seasonings. Cut fish in pieces and drop fish in water (onion water). Bring to a boil, then reduce to medium fire and cook fish about 20 minutes. Take fish out of seasoned water; put in dish to cool. Strain water; bring to a boil; add rice (add water, if needed). Cook covered on medium to low fire until rice is done. When almost done, add oil (onion was fried in). Fold into rice easy. Cover rice; turn fire off and let finish cooking. Meantime, bone and flake fish (be sure fish is well drained). Brown pine nuts in butter; drain and set aside. When rice is done, spread on a platter. Spread flaked fish over rice and sprinkle pine nuts over all. If no pine nuts, use walnuts (do not fry, just heat).
Trim roast of all visible fat. Place in crock-pot. Sprinkle other dry ingredients over meat. Add water. Cook on high for 6 to 8 hours. Turn off and let sit for 1/2 hour. (Roast will absorb liquid.) Shred meat with wire whisk and serve on "sub" rolls with cheese. Also good over buttered noodles or rice.
Dissolve Jell-O in boiling water. Add all other ingredients and chill in fridge until firm.
Combine all ingredients except for cheese and chips. Top with grated cheese and chips. Bake 10 to 15 minutes in 450° oven.