HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat in a deep dish. Add remaining ingredients. Bake at 325° for 1 1/2 hours. Baste often.
Sift first 5 ingredients together several times. Mix cold water and mayonnaise well. Stir in dry ingredients. Add vanilla. Pour into 2 (8-inch) cake pans. Bake at 350° for 30 minutes. Test with a toothpick.
Mix apricots and raisins in a bowl, sprinkle cream and Amaretto over them and let stand overnight. Add next 3 ingredients. Blend well and roll into balls. Roll in sugar. Makes 3 dozen.
Mix in bowl flour and baking soda. Add beer a little at a time to make a pancake like batter. Coat seafood in batter and pan fry or deep fry till done.
Mix and put in casserole. Lay slices of Monterey cheese on top. Bake at 375° for 20 minutes. Serves 4 to 6.
Thaw but do not permit to rise the 2 loaves of frozen bread. Break 1 loaf up in bottom of greased 9 x 13-inch pan. Melt butter, then add brown sugar, pudding mix, milk and cinnamon. Mix all together. Then pour half over broken bread. Break second loaf on top of first and let rise for approximately 1 hour. Bake at 300° for approximately 25 minutes. Cool for 5 minutes, then turn out on wax paper.
Slice bananas into cooled pie shell. Prepare pie filling as directed for pie, using 2 1/2 cups cold milk. Fold in 1/2 cup of the whipped topping. Garnish with banana slices on top, if desired.
Cook and drain macaroni. Mix dry dressing mix with 1/2 cup water. Mix all ingredients together and toss. Make at least 8 hours before serving.
Mix all ingredients and bake in a 2-quart dish in a preheated 350° oven for 1 hour.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix apple pie filling and cinnamon; set aside. Beat together the flour, granulated sugar, salt, baking powder, milk, margarine and eggs on low speed for 30 seconds. Beat at medium speed 2 minutes. Pour 1/2 batter in pan (about 2 cups). Spoon 1/2 pie filling over batter. Repeat with remaining batter and pie filling. Sprinkle brown sugar and nuts over mixture. Drizzle melted butter. Bake for 45 to 55 minutes.
Combine beef and vegetables in a casserole. Sprinkle with salt and pepper. Mix tomato sauce and water with tapioca. Pour over beef and mix. Cover and bake at 275° for 4 hours.
Wash ribs well. Put salt, pepper, Five Spice, Dale's and Italian dressing on meat to marinate. Wrap in foil and put in refrigerator overnight. Heat grill or smoker. Place meat on grill for 3 to 4 hours. Add soaked wood chips. Close lid and cook, turning every hour.
Peel the potato and boil until tender. Mash the potato; add enough powdered sugar until it is rollable. Roll out the potato/sugar mixture to about 1/4-inch thick. Spread thin layer of peanut butter on the rolled out mixture. Then make a jelly roll. Chill and then cut into about 1/8 to 1/4-inch slices. Makes a very flavorful swirled candy.
Finely chop onions and peppers. Put in a jar. Add 1 tablespoon vinegar and 1 tablespoon sugar. Let sit in refrigerator overnight. Brown meats together; season with salt and pepper (garlic salt is good). Roll bread dough out in a circle. Sprinkle meat over bread. Then onions and peppers and then grated cheese. Roll like a jelly roll. Let sit on a cookie sheet for 30 minutes. Brush with melted butter and bake for 30 minutes (until brown) at 350°.
Whip the Dream Whip. Add softened cream cheese and powdered sugar. Then whip it again. Spoon onto a crust. Add any topping. Chill.
Mix well, cover and refrigerate. Take out once a day and mix well for 3 days. The fourth day form into rolls and lay on broiler pan rack. Bake for 12 hours at 140° to 150°, turning once during baking. Hamburger works better than ground round, as you need the fat.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice cereal. Stir until well coated. Spray a 13 x 9 x 2-inch pan with cooking spray. Using a buttered spatula or waxed paper, press mixture evenly into pan. Cut squares when cool. Makes 24 treats, 2 x 2-inches.
Mix first 4 ingredients in casserole dish. Crumble Ritz crackers on top. Pour melted margarine over cracker crumbs. Cook at 350° for 30 minutes.
Saute beef, onions and peppers. Add rest of ingredients and pour into casserole dish. Bake at 350° for 1 hour.
Combine spinach, sour cream, mayonnaise and mustard in large bowl. Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions. Cover and refrigerate at least 2 hours. To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In a large bowl or food processor container, combine flour, wheat germ, dry milk, salt, garlic powder and brown sugar. Cut in or process drippings into mixture until mixture is crumbly. Add egg and broth, through a feeder tube with machine running if a processor is used, and mix thoroughly. Add ice water as needed to form mixture into a ball. If processor is used, add water through feeder tube with machine running, just until mixture leaves the side of the bowl and starts forming a ball. Pat out dough on floured surface to 1/2-inch thickness. Cut with cookie cutters and place on cookie sheet lined with foil and lightly oiled. Bake at 350° for 30 minutes or until quite hard and brown at edges. Makes about 18 large biscuits.
Chop onion. Cut 5 potatoes into large wedges and 5 potatoes into small pieces. Place all ingredients into a large boiler and add about 2 quarts of water or until ingredients are covered. Add salt, pepper, soy sauce and hot sauce to taste. Cook on high heat until the potatoes and onions are tender. Simmer until stew thickens.
Heat oven to 250°. Melt butter in shallow pan. Stir in sauce and salt. Add Chex and nuts. Stir until all is covered. Bake 15 minutes. Remove and stir occasionally for 1 hour. Pour onto a paper towel and cool. Store in a closed container.
Combine crumbs, sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes.
Preheat oven to 350°. Mix brown sugar and flour in a saucepan. Add corn syrup, butter and salt. Warm these ingredients over low heat until the butter melts. In large bowl, beat the eggs and vanilla. Stir in and add sugar mixture to the eggs. Pour all ingredients into unbaked pie shell. Bake 40 to 45 minutes on the low oven rack.
Put 2 quarts water in large soup kettle. Add onion and ham to water and boil 1/2 hour. Add remaining ingredients. Cook until potatoes are tender, then mash with back of spoon about half of the potatoes to help thicken broth. Add half and half and serve hot. Good with fresh bread.
In medium bowl, mix peas, cheese, olives, cashews, bacon and onions. In small bowl, blend sour cream, mayonnaise and lemon juice. Add to peas; mix and coat gently and chill.
Cook green pepper, onion and rice in oil until lightly browned, stirring constantly. Dissolve bouillon cube in hot water; add to rice mixture along with tomato sauce, tomatoes and meat. Mix and bring to boil. Reduce heat; simmer 10 minutes.
First Layer: Combine flour, margarine and nuts. Press evenly into a 9 x 13-inch pan. Bake at 350° for 15 minutes or until lightly golden brown. Cool.
Thinly slice unpeeled cucumber and onion. Place in microwavable bowl. In another bowl, mix sugar, vinegar, turmeric, salt and mustard seed. Pour this mixture over cucumbers and onions. Microwave for 8 minutes, stirring a couple of times. Pour into sterilized fruit jars and seal.
Dissolve yeast	in 1/2 cup lukewarm water. In large bowl put Crisco. Add egg, sugar and salt. Blend well.	Add 1 cup cold water and yeast mixture. Add flour until mixture is like biscuit dough. Turn out	of bowl and knead. After kneading, place in greased bowl in refrigerator. Set out and let rise before baking at 350° until brown.
Line large Pyrex baking dish with graham crackers. Top with half of whipped topping and vanilla instant pudding mixture. Add another layer of graham crackers and remainder of whipped topping/vanilla instant pudding mixture. Top with another layer of graham crackers.
Place sliced apples in greased 13 x 9-inch pan. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes at 375°.
Combine ingredients. Bake in tube pan at 325° for 1 hour and 15 minutes.
Combine flour, oatmeal, brown sugar and margarine in bowl until crumbly. Press into ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. Combine pumpkin, cinnamon, evaporated milk, eggs and sugar. Beat well and pour into crust. Bake at 350° for 20 minutes. Let cool. Cut into squares.
Cook macaroni as directed. Melt butter in a saucepan. Add onion and green pepper. Cook until tender, about 5 minutes. Cut dried beef into small pieces. Add to onion mixture and continue cooking until brown. Stir in soup, milk, pepper and paprika. Heat to boiling. Combine macaroni with beef sauce. Put in casserole. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Mix sugar and corn syrup together in microwave on High for 4 minutes. Add peanuts and microwave on High for 2 minutes. Add butter and vanilla and microwave on High for 1 minute. Add baking soda and stir until light and foamy. Quickly pour on buttered cookie sheet. Cool. Break into small pieces. Store in airtight container.
In large skillet, saute ground beef and onion, stirring frequently until meat is tender. Drain off fat. Stir in remaining ingredients. Simmer 20 to 25 minutes. Serve topped with shredded cheese, chopped chili peppers, and sliced green onions, as desired.
Mix graham cracker crumbs, sugar, ginger and melted butter until well blended. Press mixture into a 9-inch pie plate. Cool in refrigerator.
In heavy, 2-quart saucepan, stir together the sugar, corn syrup, water and salt. Cook over medium heat until sugar dissolves. Avoid splashing the syrup on sides of pan. Cook, without stirring, to hard ball stage. Remove from heat immediately.
Mix all ingredients together. Add 1/2 cup sweet cream. Line pan with greased paper and bake in slow oven 4 hours.
Beat egg yolks with the 4 tablespoons of sugar; add cornstarch. Heat the milk and add the yolk mixture, stirring well. Cook until it thickens. Pour in a bowl and add the vanilla. Place in refrigerator. In a large pot (the ocean), mix sugar, corn syrup and water and then boil until it reaches the "thread stage". Beat with a mixer 4 egg whites until peak forms. Slowly add the syrup, beating well. Grease a baking dish with margarine and bake at 275° to 300° for 5 to 10 minutes. Cool and refrigerate. Serve in a bowl on top of your meringue (Island).
Preheat waffle iron. Sift flour with baking powder and salt. Set aside (use medium bowl). In large mixing bowl, beat egg yolks, milk and salad oil. Gradually add flour mixture, a little at a time. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, fold egg whites into batter mixture. Stir in pecans.
Layer ingredients as follows: Cream cheese, chili or refried beans, Monterey Jack (shredded), Monterey Jack with hot peppers, shredded. Bake at 350° for 20 minutes. Serve with tortilla chips.
Mix butter with sugar. Add flour. Mix with hands. Chill. Roll out 1/2-inch. Cut and bake on ungreased sheet at 300° for 20 to 25 minutes. Tops will not brown. Makes 2 dozen.
Place fruit in 9 x 9-inch baking dish. Sprinkle 1/2 the sugar mixed with the cinnamon over fruit. Melt butter slightly. Mix in cream cheese, vanilla and rest of sugar. Beat in egg, then buttermilk baking mix. Spread mixture evenly over fruit. Bake at 350° for about 40 minutes.
Wash and core apples; cut into eighths. Into blender container put 1/3 cup cider and 4 to 5 pieces of apple. Blend on liquify for 5 seconds. Open container and add approximately 1/3 of the apple pieces. Blend on liquify for 30 seconds. Empty container into saucepan. Repeat twice more using 1/3 cup cider and 1/3 of the apple pieces each time. When all apples are blended, add sugar and spices, then cook mixture over low heat, approximately 45 minutes or until thick, stirring occasionally. Pour immediately into sterilized jars and seal.
Brown meat, pepper and onion. When done, add other ingredients. Mix well. Bake at 350° for 45 minutes. A short time before casserole is done, sprinkle potato chips on top and return to oven for at least ten minutes.
Chop the tomatoes, onions, cabbage and peppers up fine. Mix well. Cover with good cider vinegar and add spices. (If spice is fine powder, just add to the mixture. If not, you might want to put them in a small cloth sack.) Cook very slowly until done over very low heat. Stir a lot to prevent scorching.
In a blender, mix tomato sauce, garbanzo beans and yogurt until smooth. Pour into a small bowl. Stir in garlic, onion, parsley, horseradish, cumin, curry powder and paprika. Cover and refrigerate 8 to 24 hours to allow flavors to blend and acquire that great Middle Eastern flavor! Serve with crisp vegetables.
Preheat oven to 350°. Grease and flour two (9-inch) layer cake pans. Cream sugar and shortening together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together flour, baking soda and salt. Add alternately with buttermilk. Make a heavy smooth paste of cocoa and boiling water. Add and blend well. Pour into prepared pans and bake for about 35 minutes or until done. Frost with My Mother's Caramel Icing.
Cut steak or pork into small cubes and brown in oil in a skillet. Drain pimentos and mushrooms. Add to steak. Add remaining ingredients and mix well. Cover skillet or put into casserole dish and bake at 325° for 1 1/2 hours.
Stir lemon Jell-O into 1 cup of boiling water until dissolved. Remove from stove and let mixture cool. Mix with the remaining ingredients and pour into a mold. Refrigerate overnight.
Put potatoes in saucepan; add carrots. Add boiling water to barely cover. Add salt; cover and cook about 10 minutes. Add green beans; cover and cook 5 minutes. Add mushrooms and continue cooking about 10 minutes or until vegetables are tender. Add margarine; season to taste with salt and pepper. Makes 4 servings.
Melt butter and chocolate chips. Add peanut butter and mix well. Add slowly the Rice Chex. Coat well. Put powdered sugar in a brown grocery sack. Add mixture; shake well to coat. Put out on wax paper to dry.
Mix well. Press into 9 x 13 pan. Bake at 350° for 10 minutes.
Cut kielbasa in 2 1/2 inch pieces on the diagonal; place in large skillet with beer. Cover and simmer 10 minutes. In small bowl stir together sugar, cornstarch, mustard and horseradish. Add to skillet; bring to boil for 1 minute, until thickened. Makes 6 to 8 servings, 475 calories for 6 servings.
Rub pork chops with salt and pepper. Place in heated skillet with tightly fitting lid. Melt enough butter in pan to keep chops from sticking; brown chops quickly. Combine soup and water pour over chops. When mixture returns to boil, reduce heat to very low. Simmer slowly for 1 hour or until chops are tender. Serve with rice or potatoes.
Arrange bread slices on a lightly greased baking sheet. Broil 6 inches from heat for 3-4 minutes.
Combine all ingredients, except grated cheese and peppers. Pour 1/2 of mixture in large oiled pan. Cover generously with sliced hot banana peppers. Sprinkle with grated Cheddar cheese. Add remaining batter. Bake 45 minutes at 350°. Let set 10 to 15 minutes before cutting. Delicious hot or cold. Can be baked in large iron skillet or long oblong cake pan.
Put cut-up peaches in a 9 x 12-inch pan. Mix sugar and flour together and spread over peaches. Melt butter and pour over peaches. Then put pie crust over peaches and put butter over crust. Bake at 350° until crust gets brown.
Mix well butter and sugar. Alternate and add the eggs and flour, beating as added. Bake in greased and floured pan at 350° for 1 hour and 15 minutes.
Layer cooked rice and chopped chicken. Mix pimentos, onion, beans and water chestnuts. Mix soups for top layer; dot with butter, salt and pepper. Bake in buttered 9 x 13-inch baking dish at 350° for 35 to 45 minutes. When bubbly, top with 2 cans dried onion rings. Toast onions.
Combine sugar and flour. Add melted butter, vanilla, buttermilk and eggs. Pour into pie shells and bake at 350 degrees for 1 hour. Serves 12-16.
Preheat oven to 325°. Measure about 2 Tbsp. crushed pineapple for frosting; set aside. Combine sugar, flour, baking soda and salt in a mixing bowl. Add oil, eggs, pineapple, vanilla and lemon extract. Mix thoroughly. Pour batter into a well greased and floured 17 x 11 jelly roll pan. Bake for 25 or 30 minutes or until a toothpick inserted comes out clean. Remove from oven and immediately frost with Coconutty Cream Cheese Frosting. Cool completely.
Mix all ingredients together. Pour into two greased and floured loaf pans. Bake at 350° for about one hour. Yields two loaves.
In a 4 cup glass measure, stir together all ingredients. Cover with vented plastic wrap. Microwave on High for 3 minutes or until boiling. Makes about 2 cups or servings.
Cook orange slices in small amount of water until tender; save juice from this cooking to add to casserole. Drain all fruit except applesauce in a colander for 1 hour. Put drained fruit in casserole dish. Add a dash of salt, applesauce, brown sugar and brandy. Mix gently. Sprinkle top of casserole with brown sugar. (I cover the top with a thin layer of brown sugar.) Put orange slices on top. Dot with butter. Cook 1 hour at 350°, uncovered.
Mix Kool-Aid by package directions. Add pineapple juice and Hawaiian Punch. Freeze about half to slush. Add bottle of ginger ale when ready to serve. Makes 2 gallons.
Mix together. Bake in preheated 350° oven for 30 to 45 minutes. Serve with crackers or cocktail bread. Can be doubled or tripled.
Butter baking dish; spread half of bread cubes on bottom. Alternate layers of broccoli, cheese and bread ending with cheese. In bowl combine eggs, milk, Worcestershire sauce, mustard, salt and onion. Pour mixture over other ingredients. Cover and refrigerate for 6 hours or overnight.
Saute sausage until brown and pour off excess drippings. Set aside sausage. Saute hamburger and add sausage. Add garlic salt, Worcestershire sauce and oregano. Mix well. Add Velveeta cheese and stir until melted. Spread on rye bread and bake at 350° for 10 minutes. These can be frozen.
Cream together the butter and sugar. Add well beaten egg. Cream and then add the dry ingredients which have been mixed and sifted together. Drop from the tip of a spoon on a buttered sheet an inch apart. Garnish each with a raisin. Place on bottom shelf of a 425° oven. Immediately turn to off and bake in oven 10 minutes. `We use this recipe for Christmas cookies. By putting nuts or cherries on then you have to judge the heat and time.
Make cake as usual, adding 1 stick of butter. Bake 25 to 30 minutes in 350° oven. Let cool. Combine next 4 ingredients and melt together. Pour over cake. Melt together 1 stick of butter and chocolate chips. Pour over coconut mixture. Sprinkle slivered almonds over chocolate.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375° for 10 to 12 minutes. Cool slightly before removing from sheet.
Thaw hash browns. Mix all ingredients together and pour into an oiled casserole dish. Bake at 350° for 45 minutes. Top with cheese, if you prefer.
Sift flour, sugar, baking soda and cardamom into large bowl. Add cheese and toss to separate and prevent lumping. To second bowl, beat egg yolks well. Beat in sour cream. Fold in flour mixture. Beat egg whites until stiff, but not dry. Fold into batter, half at a time, then lightly fold in butter. Pour 1/2 cup batter onto hot waffle iron. Bake until steaming stops, 2 to 3 minutes. Serve hot with sugar, berries and whipped cream. Makes 6 waffles.
Saute onions and celery. Brown hamburger. Mix everything together in a large roaster. Bake at 300° for 1 1/2 hours.
Cook broccoli according to package. Cook rice and add to broccoli. Heat soup and Cheez Whiz to pour over rice and broccoli. Heat for 20 minutes at 350°.
Mix together all ingredients in bowl. Fill greased muffin tins half full. Bake at 425° for 15 minutes. Makes 12 biscuits.
Melt butter; saute onion. Add rice and consomme. Pour into casserole. Cook for about 45 minutes at 350° until rice takes up soup.
Drain salmon; flake. Combine salmon, cheese, olives and onion. On lightly floured surface, roll out one sheet pastry to 12-inch square. Cut into 16 (3-inch) squares. Place rounded teaspoonful of salmon mixture on half of each square. Fold pastry over and seal with a fork. Prick tops with fork; brush with egg. Repeat with remaining pastry sheet. Bake at 375° for 12 to 15 minutes or until golden brown. Makes 32 puffs.
Pinch cake up into small pieces. Mix pudding as directed and pour over cake pieces. Put Cool Whip over pudding. Mix glaze and strawberries together and put over Cool Whip. Refrigerate.
Simmer gently for 20 minutes the raisins, dates, sugar, water and shortening. Cool. Sift together and stir in dry ingredients. Mix in nuts. Pour into 2 loaf pans. Bake for approximately 1 1/2 hours in a 350° oven.
Whip cream cheese until smooth; add jelly mix. Soften gelatin in 1/4 cup cold milk; add 1/2 cup boiling milk to gelatin. Stir until dissolved, then add to cream cheese and pour into oiled 3 1/2-cup mold. Chill.
In a large pan, cook onions and celery in oil for 10 minutes. Add bean sprouts, chicken and bouillon to frypan. Simmer 5 minutes. Add soy sauce, salt and pepper. Combine cornstarch and water; stir into mixture. Cook, stirring until thickened. Serve over rice. Makes 4 to 6 servings.
Peel and chop potatoes and carrots. Peel and slice onion. Put the water, stock cubes and tomato paste into the frying pan. Do not cover. Turn heat to medium-high. Stir until cubes dissolve. Add the vegetables, salt and pepper. Stir again. When the stew starts to boil, put lid on the frying pan and turn temperature down. Cook gently for 25 to 30 minutes.
In a separate bowl, sift together flour, salt and soda. In a large bowl, cream the shortening and sugars. Mix in eggs, water, bananas and vanilla. Mix in dry ingredients. Add nuts. Grease 2 small loaf pans; pour in batter. Bake at 350° about 1 hour.
Beat eggs on high speed 5 minutes. Gradually stir in sugar, pumpkin and lemon juice. Mix rest of ingredients. Grease and flour long cookie sheet. Spread mixture about 1-inch thick. Bak at 375° for 15 minutes or less. Sprinkle dish towel with powdered sugar and flip cake onto towel. Sprinkle cake with powdered sugar. Starting at narrow end, roll the towel and cake together. Cool, then unroll for filling. Spread filling over unrolled cake. Roll up cake and chill before serving. Can be wrapped in foil and frozen.
Melt butter in a large saucepan. Cover and saute onion for 5 minutes. Add carrots and cook 10 minutes, then add zucchini and cook 5 minutes. Add peas and cook 2 to 3 minutes longer. In another large saucepan, cook vermicelli until al dente. Drain, then add to vegetable mixture together with mint. Mix well and serve. Serves 4.
Roll potatoes in butter, then crumbs. Bake in covered dish at 425° for 45 minutes.
In 2-quart saucepan bring ginger and 3 cups water to boil on moderate high heat. Add shrimp and let stand 2 minutes. Drain and rinse shrimp in cold water; rinse pan.
Cream the margarine. Add sugar; mix well. Add eggs, one at a time, mixing after each. Add remaining ingredients (vinegar and coconut last) and mix well. Pour into 2 unbaked pie shells and bake slowly at 350° about 45 minutes.