HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°; 325° for glass baking dish. In large bowl mix flour, oats, sugar and margarine. Reserving 1/2 cup oat mixture. Press remainder into 13 x 9-inch pan. Bake 10 minutes. Pour Eagle Brand milk evenly over crust. Top with chocolate chips and reserved oat mixture. Press down firmly. Bake 25 minutes or until lightly browned. Cool. Cut in bars.
Layer deboned meat, Doritos and onions in ovenproof baking dish. Mix tomatoes and soups. Pour over layers. Sprinkle cheese over layers. Bake at 325° for 1 hour, covered with foil.
In 4-quart saucepan over high heat bring to boil first 7 ingredients. Reduce heat to low and cover. Simmer 15 minutes or until potatoes are tender.	DO NOT DRAIN. In a cup stir flour and 1/2 cup milk until smooth.	Pour mixture slowly into soup, stirring until thickened. Add remaining milk and cheese, stirring until cheese melts. DO NOT BOIL.
Combine sugar, syrup and water. Cook to 300°on a candy thermometer. Remove from heat. Let syrup stop bubbling, then add food coloring and flavoring. Mix well. Pour into a buttered small frying pan and swirl around until candy cools or is "tacky". Then pour candy into a cookie sheet of confectioners sugar. When cool enough to handle, cut into pieces with buttered knife. After candy is cut and cooled, sift out the sugar from candy and store in airtight container.
In saucepan, mix milk, mashed potatoes, sugar, butter and salt. Heat to a	boiling point, stirring constantly. Remove from heat; pour in bowl. Cool to 115°. Dissolve the yeast in small amount of lukewarm mixture. Allow to stand for 5 minutes until foamy. Add to potato mixture; sift together flour, baking soda and baking powder.	Add this to first mixture; mix well. Place in a greased bowl; cover and let rise 1 hour. Then knead in 1/2 cup flour to make firm dough. Let rise again; then make rolls. Bake in 400° oven for 15 to 20 minutes.
In sauce pan, combine the first six ingredients. Cover and simmer for 1 hour. Heat cream in the top of a double boiler over simmering water. Add to the tomato mixture just before serving. Yield 8 servings.
Melt margarine in fondue set over a moderate, direct heat. Stir in flour, garlic salt, salt, pepper, nutmeg and Tabasco. Stir in milk. Cook until sauce is smooth and slightly thick; lower heat. Add cheese, a small amount at a time and stir until cheese is melted. Stir in Worcestershire sauce and 1/3 cup milk. Cool and eat. Serve with cubes of French bread, raw vegetables or meats.
Combine beans, milk, soup and pepper with half the onion rings. Pour into a greased 1 1/2-quart casserole. Bake uncovered for 30 minutes at 350°. Top with remaining onion rings and bake 5 minutes. Serves 6 to 8 people.
Stir lemon juice through crabmeat. Refrigerate for 30 minutes or more. Mix the cream cheese with remaining ingredients; blend well. Gently fold in crabmeat and serve with your favorite crackers.
Bring oleo, sugar, milk and cocoa to a boil for one minute and 30 seconds. Add oats and vanilla. Stir and drop on cookie sheet or wax paper. Let sit until firm.
Soak bread in water. When completely soaked, mash with fork and add to ground meat; mix well. Add egg, seasoning and onions. Mix all together and shape in loaf pan or baking dish; dot with butter. Bake at 375° for 25 minutes. Add tomato sauce to completely cover. Sprinkle with cheese. Bake for another 1/2 hour. If mixture is not soft enough, add a little more water. If too soft, add oatmeal or bread crumbs.
Put ingredients (except ribs) in pot and stir. Add ribs and simmer for 1/2 hour. Let pot cool and put in refrigerator overnight. Next day, barbecue on grill.
Boil peeled potatoes until tender. Beat the sour cream and cheese together. Add hot potatoes; beat until almost smooth. Add butter, chives and salt and pepper to taste. Pour into a well-greased 2-quart casserole. Dot with butter; sprinkle paprika on top. Bake at 350° for 25 minutes. Serves 8 to 10. Wonderful do ahead dish for company.
Line oblong cake pan with foil. Spread pineapple and juice in bottom of pan. Spread on pie filling. Evenly spread dry cake mix on top of filling. Sprinkle nuts on top. Slice butter and place on top. Bake at 350° for 45 to 60 minutes.
Dissolve jello with boiling water in a large glass dish. Add cold water, pineapple and blueberries. Let congeal.
Slice squash and cover with water. Boil until tender. Drain. Mix ingredients together and put in dish. Sprinkle with crumbs. Melt 2 tablespoons with butter; pour over top. Bake at 350° until light brown.
Melt caramels and milk over low heat. Prepare cake mix according to package. Grease and lightly dust with cocoa a 12 x 9-inch pan. Pour 1/2 of batter into pan. Bake 20 minutes at temperature cake mix package recommends. Remove from oven. Sprinkle chocolate chips over cake. Pour caramel sauce over chocolate chips. Now may add pecans, if desired.
Place all ingredients in a large pot, except corn; bring to a boil for 15 minutes. Add corn; cook 15 minutes longer.
Sprinkle chops with salt and pepper; place in baking dish. Top each with onion slice and lemon slice. Sprinkle with brown sugar and pour 1 tablespoon ketchup over each chop. Cover tightly and bake at 350° for 1 to 1 1/2 hours or until chops are tender.
Combine ingredients well. Put into greased 1 1/2-quart baking dish. Bake at 375° for 45 minutes, or until set. Yields 6 servings.
Place chicken strips in bowl; mix 1/4 cup soy sauce, dash of teriyaki sauce and dash of ginger; pour over chicken. Set aside to marinate. Dissolve 1 chicken bouillon cube in 1 cup boiling water. Combine 1 tablespoon cornstarch with 1/4 cup water; stir well into bouillon mixture. Set aside. Pour 2 tablespoons oil in wok or heavy skillet. Heat to 325°. Add vegetables and 1/2 teaspoon salt. Stir-fry until vegetables are crisp-tender (about 4 minutes). Remove vegetables; set aside. Pour 1 tablespoon oil in wok. Heat to 325°. Drain soy sauce mixture from chicken and reserve. Add chicken to hot oil. Stir-fry until light brown (1 to 2 minutes). Return vegetables to wok, pour bouillon mixture and 1/3 of the soy sauce mixture over chicken and vegetables; reduce heat to 225°. Let simmer until thick (2 to 3 minutes). Serve over rice.
Combine plain flour, sugar, soda, cinnamon and salt. Then add but do not beat, slightly beaten eggs, oil and vanilla. Stir in pineapple, bananas and nuts. Stir well. Do not use mixer. Bake in 3 x 9-inch greased cake pans at 350° for 25 minutes. Cool thoroughly and ice with caramel icing.
In slow cooking pot, sprinkle beef pieces with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato. Cover and cook on low for 4 to 6 hours or until meat is tender. Turn control on High. In small bowl, combine biscuit mix with parsley. Stir in milk with fork. Drop dumpling mixture into pot with a teaspoon. Cover and cook on High for 30 minutes.
Mix mayonnaise, sour cream and salad dressing mix. Stir in green and red pepper. Refrigerate. Serve with bread sticks, vegetable dippers, crisp breads or crackers. Makes 2 1/4 cups.
Proof yeast in warm water. Mix all dry ingredients and all liquid ingredients. Combine and stir with a spoon until combined. Let rise about an hour. Roll and cut. Dip in butter. Let rise. Bake at 400° until done, about 10 to 15 minutes.
Grate all vegetables on "fine" side of grater. Squeeze vegetables to remove as much juice as possible. Save some of the juice. Mix 2 tablespoons of juice with 1 envelope of gelatin in small container and dissolve over hot water. Add gelatin to vegetables. Mix well. Fold in mayonnaise. Salt to taste. Put mixture in glass jar with tight lid. Refrigerate overnight. Makes about 3 dozen finger sandwiches.
Heat sugar, Karo and water until sugar melts. Add dash of salt and nuts. Cook to hard crack stage. Take off heat and add soda and stir. Pour on buttered cookie sheet. When cool, break in pieces.
Combine flour, sugar and soda; cut in shortening. Dissolve yeast in warm water. Stir yeast mix and buttermilk into other ingredients. Roll and cut as desired. Bake at 450° for 15 to 20 minutes. Dough may be covered and refrigerated as long as a week. Can also be made into biscuits and frozen.
Cook grits according to traditional recipe. Combine all ingredients; pour into casserole dish. Bake 1 hour at 325°. Serves 4 to 6.
Mix flour, chopped nuts and oleo well. Press in 9 x 13-inch pan. Bake at 375° for 12 to 15 minutes. Cool. Mix powdered sugar, cream cheese and 1/2 of large Cool Whip in mixer. Put on crust layer. Mix pudding and cold milk with mixer; spread on second layer. Top with rest of Cool Whip and then nuts.
Place dry ingredients into a bowl. Add remaining ingredients; mix well, beating at low speed. Pour into greased and floured tin cans. Bake at 325° for 50 minutes or until baked through. Cool in tins for 10 minutes.
Wash cucumbers; pack in big mouth, glass gallon jar. Cover cucumbers with vinegar and add alum, allspice, cloves and salt. Put on jar lid and leave it for 90 days. At the end of 90 days, drain off vinegar and spices, then slice the cucumbers and return to gallon jar. Cover with sugar; set aside and occasionally tilt jar to help melt the sugar. The sugar will draw the vinegar out of the pickles to make a liquid to cover the pickles. You may put in smaller jars and seal. These are good pickles and so easy to make.
Add lemon juice to pie filling and place into shell. Thinly slice candy bars over top. Sprinkle nuts on top and bake in 450° oven for ten minutes. Reduce temperature to 375° and continue baking ten to fifteen minutes more. Cool. Serve with lightly sweetened, vanilla flavored whipped cream or vanilla ice cream.
Combine all dry ingredients. Add pineapple, eggs and vanilla. Bake at 350° for 40 minutes or longer. Do not mix with a beater. Mix with a spoon.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla. Sift flour and baking powder and eggs. Dough will be sticky enough to be dropped by spoon. Place a heaping teaspoon of batter in the center of each grid pattern on the bottom grid to make full size pizzelles. Close grids; squeeze handles together to spread batter and clip handles together during baking. Bake until golden brown. Baking time is approximately 1/2 minute. Remove pizzelles from grid with a spatula.
Soften cream cheese. Mix in other ingredients. Beat for 5 minutes. Place vanilla wafers in miniature cupcake papers and tins. Put tablespoon of filling on each wafer. Bake at 350° for 15 minutes. When cool, put jelly or cherry pie filling on top. Keep cool until served. Makes 5 or 6 dozen.
Crush cornflakes to make 1 cup crumbs. Set aside. In small saucepan, melt butter or margarine. Remove from heat; stir in salt and pepper. Rinse chicken; pat dry. Brush with butter mixture. Place crushed cornflakes or bread crumbs on a sheet of wax paper; roll chicken in crumbs to coat. Arrange chicken, skin side up and so pieces don't touch, in shallow baking pan. Bake in 375° oven for 50 to 60 minutes. Do not turn.
Whip the cream and add 2 tablespoons of sugar and 1/2 teaspoon of vanilla; add all ingredients. Chill!
In a 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple and 3/4 cup sugar. Cook over medium heat until thick and syrupy (20 minutes). When cake is done, remove from oven and pierce with fork at 1-inch intervals. Pour on pineapple mixture and spread over cake; cool completely. Mix the pudding mix and milk; spread over cooled cake. Spread Cool Whip over pudding and sprinkle coconut on top. May garnish top with Thank You Brand cherry pie filling, leaving off coconut.
In large skillet, saute zucchini and onion in butter until tender, about 10 minutes. Stir in seasonings.
Cream shortening and sugar together. Add eggs and beat well. Add vanilla and dry ingredients. Mix well. Add oats and roll in wax paper. Chill thoroughly. Slice thin and bake in moderate oven, about 350°.
Saute chicken in olive oil. Drain on paper towels then dice in large pieces. Cook pasta and sauce mix according to package directions. Combine all ingredients in a large bowl. Salt and pepper to taste. Top with parmesan and serve.
Soak mushrooms overnight in salt water. Keep in refrigerator. Next day, rinse with plain water. Drain. Cover with flour; add to oil and butter in skillet. Cook slowly. Add salts. Turn gently. Fry for about 5 minutes. Garnish with parsley.
Grease casserole. Alternate layers of asparagus, green peas and sour cream. Dice capers and sprinkle over mixture. Add salt and black pepper to mixture. Cover mixture with bread crumbs. Dot with butter. Bake at 350° for 20 to 25 minutes. Serves 6.
Cook noodles in salted water until tender; drain. Mix in remaining ingredients. Put in slow cooker. Cover; cook on low for 3 to 4 hours. Serves 4 to 6.
In a large non-metal punch bowl or pitcher, combine pineapple juice, concentrates and water. Just before serving, add ginger ale, stirring gently. Serve with ice ring or ice cubes and fresh fruit slices. Makes 19 (1/2 cup) servings.
Soak beans overnight in large dish with water just over the top of beans. Drain beans, saving water beans were in. Divide beans into 2 crock-pots with other ingredients in order as they are in. Add enough water to cover beans. Cook on high for approximately 1 1/2 to 2 hours, stirring gently from time to time. Turn down on low and cook for 4 to 6 hours.
Scrub clams in cold water. Drain in cold water. Mix butter, lemon juice and garlic powder.
Preheat oven to 350°. Cream butter gradually adding sugar. Beat until light. Add egg, vanilla and milk. Beat thoroughly. Mix flour, salt, baking powder and cinnamon. Add to creamed mixture and mix well. Refrigerate at least 2 hours. Roll dough to 1/4 inch thickness and cut into shapes. Place on a lightly greased cookie sheet. Bake 8 minutes.
In a large mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add sugar and brown sugar. Beat until fluffy. Add eggs and molasses. Beat well. Set aside.
Cut grapes in half. Cut English walnuts into medium pieces. Combine first 3 ingredients. Pour whipping cream over mixture.
Pour dry ingredients over fruit; mix very well. Beat 3 eggs with vanilla, then pour over coated fruit and mix well. Put in greased and floured spring-form tube pan. Bake 1 to 1 1/2 hours at 325°, until toothpick comes out clean. Do not overbake.
Saute mushrooms, green pepper and onion in margarine. Stir in tomato paste, water and seasonings. Simmer 15 minutes. Stir in cheese.
Mix together and place in 2-quart casserole dish. Bake at 350° for 45 minutes or until bubbly.
Drain peas and pimento. Cook white sauce according to directions. Combine all ingredients with white sauce. Top with bread crumbs and bake at 350° for 20 to 30 minutes.
Brown steak in small amount of cooking oil. Add onions, soup, mushrooms and seasonings. Simmer until meat is tender (covered). Thicken gravy to desired consistency by adding cornstarch in small amount of water. Just before serving, stir in sour cream while still hot. (Do not boil, sour cream will curdle.) Serve over cooked rice or noodles.
Mix all these together in large bowl or roaster pan. Melt one 24 ounce package of almond bark and combine 1/2 cup peanut butter. Pour over other mixture and toss to coat all well. Pour onto cookie sheets or wax paper. When set, break into chunks and serve. Stores well in Tupperware.
Wash okra and pack into hot sterilized jars. Put 1 pepper pod and 1 garlic clove in each jar. Bring remaining ingredients to a boil; water, vinegar, salt and celery seed. Pour over okra and seal. Set jars in simmering water and process for 10 minutes and let set for 8 weeks.
Optional: Substitute 1 1/2 cups sugar for honey and use 1/2 cup buttermilk.
Preheat oven to 400°. In a large bowl, combine all ingredients; mix well. Pack meat mixture into a greased 8x 4-inch loaf pan. Bake for 1 1/4 hours or until done.
Mix all together. Pour into unbaked pie crusts. Bake 45 minutes in oven at 350°.
Combine cake mix, sour cream, oil, water, eggs, pudding, coffee, orange peel and cinnamon. Beat on low until blended, scraping sides of bowl constantly. Beat on medium speed 4 minutes. Stir in chocolate pieces. Pour into large greased and floured tube pan. Bake for 50 to 60 minutes in a 350° oven. Cool 10 minutes on wire rack. Sprinkle with powdered sugar. Serves 24.
Mix all at once and bake at 350° in a 9 x 13-inch pan or 2 round pans.
Brown lightly in saucepan the olive oil, onion and garlic. Add and simmer for 15 minutes the Italian tomatoes, parsley, basil leaves, salt and pepper and tomato paste.
Mix together. Marinate steak and mushrooms about 3 to 4 hours.
Mix cinnamon and 1/2 cup sugar in a plastic bag; place biscuit pieces in and shake until coated. Place coated pieces in an ungreased Bundt pan. Melt butter with 1 cup sugar, brown sugar and cinnamon. Heat and pour hot mixture over biscuit pieces. Toss lightly. Bake at 350° for 30 to 35 minutes.
In a medium saucepan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 1/2 cups of the cheese until melted. Add macaroni. Turn into greased 2-quart casserole. Combine remaining 1/2 cup of cheese and bread crumbs. Sprinkle on top. Bake, uncovered, in a 375° oven for 25 minutes or until lightly browned. Makes 6 servings.
Split franks lengthwise almost, but not quite through. Spread cut surfaces with mustard. Place slice of cheese in each split. Wrap slice of bacon around each frank and fasten with toothpicks. Can be fried slow until bacon is crispy, can be broiled under medium heat or can be put on barbecue grill.
Prepare noodles to package directions, drain. Add butter and shredded cheese. Stir until melted. Add cream, stir until well blended.
In large bowl, cream softened butter and sugar until fluffy. Beat in eggs one at a time until light and fluffy. Beat in applesauce. Stir together flour, baking powder and salt. Add to butter mixture. Stir just enough to moisten. Spoon into 36 greased tea-sized muffin cups. Bake in preheated 425° oven about 15 minutes. While warm, dip tops into melted butter and cinnamon sugar. Serve warm.
Slice jelly roll and arrange in glass bowl. Pour sherry over cake. Slice bananas and arrange over cake. Make Jell-O according to directions and pour over items in bowl. Let set. Make vanilla pudding (I use Birds Custard). Cool and pour over bananas, etc. Chill. Cover with whipped cream before serving.
In saucepan, melt chocolate chips with sweetened condensed milk and margarine. In large bowl, combine peanuts and marshmallows. Pour chocolate mixture into nut mixture and mix well. Spread into wax-paper lined 13 x 9-inch dish. Chill 2 hours or more. Cut into squares.
Bake cake according to directions. Bake in greased and floured 9x13 inch pan. Cool. Poke holes in top of cake with skewer or toothpick. Cook pineapple and sugar 5 minutes. Cool and then pour mixture over cake. Mix pudding mix and milk. Allow to thicken. Top with coconut, then pudding, cool whip and finally with pecans. Refrigerate overnight.
Put 2 cups juice in blender. Add remaining ingredients. Blend well; add remaining juice. Chill well. Serves 8.
Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator until ready to use. Yields 1 3/4 cups (approximately the same as one 14-ounce can and may be made at a fraction of the cost and the calories). Also, may be stored in the refrigerator for several weeks.
Mix all for 2 minutes. Pour into well-greased and floured Bundt pan and bake at 325° for 10 minutes. Let cool for 10 minutes and then poke with fork. Spoon on glaze.
Saute rice and onion in butter and skillet until lightly browned. Add water and bouillon cube. Bring to a boil, stirring until cube is dissolved. Cover; remove from heat. Let stand 5 minutes.
Mix flour, margarine and confectioners sugar together. Press into pizza pan and bake at 350° for 15 minutes. Let cool. Mix cream cheese, confectioners sugar and Cool Whip. Spread on crust. Mix glaze and strawberries; put on top of Cool Whip.
Cream butter; add sugar. Add sour cream, eggs and vanilla. Mix dry ingredients together and add to other mixture. Bake at 350° for 15 minutes. Ice with powdered sugar icing. Makes 8 dozen bite size cookies.
Slice zucchini thin and boil in lightly salted water for 3 minutes. Grease a 9 x 13-inch casserole. Layer rice, chiles, half of the cheese, zucchini and tomatoes. Mix sour cream with seasoned salt, green pepper and onion. Pour over casserole and then add rest of cheese. Sprinkle top with parsley. Bake at 350° for 30 minutes.
Blend mangos with syrup and cream cheese (use blender). Dissolve gelatin in boiling water. Combine mango mixture with Jell-O. Pour into mayonnaise lined pan. Refrigerate. Makes 2 1/2 quarts.
Substitute 1 cup coconut instead of bananas and cookies for Coconut Cream Pie Filling.
Combine and place in an 8 x 8-inch casserole pan and refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Spread cheese on tray. Mix sauce and crabmeat, stir until blended. Spread evenly over cream cheese. Refrigerate until ready to serve. Serve with crackers.
Stir together the flour and salt. Beat the butter. Add cream cheese, orange rind and sugar. Beat thoroughly until fluffy, texture of mayonnaise. Beat in egg yolk. Stir in flour mixture, all at once, until blended, then chocolate and walnuts. Drop by level tablespoonfuls 1-inch apart on lightly greased cookie sheets. Flatten slightly with a small spatula. Bake in a moderate 350° oven about 15 minutes or until cookie edges are brown. Tops will be cream color. Makes 3 1/2 dozen.
Cook sugar until spins a good thread; add to well beaten eggs. Add melted butter, nuts and vanilla. Pour into unbaked pie shell. Bake 10 minutes at 400°. Bake 30 minutes at 300°.
Mix all ingredients together and put in a plastic bag. Shake wings, a few at a time, until well coated. Place in a single layer on a greased shallow baking pan. Bake in 350° oven for 25 minutes. Turn wings and bake 10 minutes or until tender.
Line bottom of cookie sheet with beef. Place chicken on top of beef and cover with the soup mixture. Bake in a 350° oven for 1 to 1 1/2 hours. Serve with flavored rice, such as curry or saffron vs. vegetable and salad.
Peel potatoes. Slice thinly into a deep casserole dish. Sprinkle with flour; salt and pepper to taste. Dot with margarine. Pour milk over potatoes. Lay chops on top of potatoes to form a layer and sprinkle with salt. Bake at 350° for 1 hour, until chops are done.
Combine the corn bran cereal, oats, nuts, cinnamon and salt in large bowl. Combine margarine, honey and brown sugar in pan; cook over low heat until well blended. Pour over cereal mixture. Spread on 15 x 10-inch jelly roll pan. Bake for 20 to 25 minutes at 325° until golden brown, stirring occasionally. Spread onto waxed paper. Stir in the raisins. Cool. Store in tight container in cool, dry place. Freezes well.
Boil ingredients 3 minutes. Fill wide mouth jar with hard-boiled peeled eggs. Pour hot juice over eggs. Put lids on jars and cool to room temperature, then refrigerate. Will keep several weeks.
Mix the first 4 ingredients over a low fire until blended. In a 3 or 4-quart baking dish, put down a layer of chips and top with chicken. Sprinkle with corn and cover with sauce. Repeat layering, using remaining ingredients, with the sauce as the final layer. Cook in a 350° oven for 25 minutes. Let sit for 15 or 20 minutes before serving.
Drain cherries. Heat sugar in 1/2 cup juice and cool. Mix gelatin in water. Add gelatin, flavoring and cherries. Add egg whites that have been beaten stiff with cream of tartar. Add whipped cream and pour into 9-inch baked pie crust.
Melt butter in a large skillet over medium heat. Add steak and brown on both sides. Season with salt and pepper. Remove from skillet and place in a shallow baking pan. Mix together soup mix, beer, vinegar, celery, carrots, sugar, tomato sauce, thyme and parsley flakes. Pour over steak. Bake covered in 300° oven for 2 hours and 30 minutes or until steak is tender.
Brown sausage and onions. Drain off grease. Add mushroom soup and water. Simmer a little, then add cooked rice.