HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, milk, butter and cocoa. Bring to a full boil. Boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla. Drop by spoonfuls onto wax paper. Let cool and enjoy!
Split the breasts and stuff with broccoli and shredded cheese. Sprinkle with paprika. Bake at 400° for 1 hour and 15 minutes.
Cream Crisco and sugar. Add eggs, one at a time. Beat after each addition. Sift all dry ingredients together and add alternately with buttermilk. Add extract and juice; beat until satin texture. Grease and flour tube pan. Bake for 1 1/4 hours at 325°. Very good.
Marinate shrimp in Italian dressing for 15 to 30 minutes. Shake in fish fry. Cook in hot oil until golden brown.
Combine beets and apples. Stir in mayonnaise. Chill well. Serve with cold meat or fish. Makes 4 to 6 servings.
Combine bread crumbs, onion, milk, egg and ground beef. Roll into meatballs and brown. In saucepan, combine sauce, water, brown sugar, mustard and vinegar. When sugar is melted, add cooked meatballs and let simmer.
Combine cottage cheese with next 3 ingredients. Mix well. Add dry dressing and mayonnaise. Mix. Serve at room temperature.
Heat oven to 400°. In small bowl, combine all ingredients except fish. Place fish on individual squares of greased foil. Spoon crumb mixture over fish. Seal securely and bake for 30 to 35 minutes or until fish flakes easily. Makes 6 servings.
Mix all ingredients, except chips and nuts. Fold these in last. Grease and flour Bundt cake pan. Bake at 325° for 55 to 65 minutes. Cool in pan for 10 minutes, and remove.
Fry the ground beef and water in skillet until meat is half-cooked. Sprinkle flour over meat and stir until well mixed. Add the onion, tomato sauce, garlic, chili powder, cumin and pepper. Add salt to taste.
Cut beef round steak in 1/2-inch strips. Coat with mixture of all-purpose flour, salt and pepper. In large skillet brown strips in 1/4 cup hot shortening.
Combine pudding mix and sugar in bowl. Beat slowly with rotary mixer or at lowest speed on electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes enough for two 9-inch layers.
Combine first 7 ingredients in a heavy saucepan; cook over low heat for 10 minutes, stirring often. Serve over rice. Yields 2 servings.
Boil onions for 1 minute; drain. Prepare in an 8 x 8-inch pan. Combine eggs, cream, salt and pepper. Pour over onions. Sprinkle with cheese and paprika. Bake at 350° for 25 minutes. Serves 6.
Brown sausage in oil. When brown, remove and cool, then slice. Add ham, onions, carrots and celery to pan. Cook and brown for 8 to 10 minutes. Mash 1 can of beans with fork; add broth and all beans and sausage. Cover and simmer 20 minutes. Let it rest for 10 minutes or so, then serve with cornbread.
Remove broccoli leaves and cut off tough ends of stalks; discard. Wash broccoli thoroughly and cut into 1/2-inch pieces. Combine broccoli, raisins, onion and half of bacon; toss gently. Set aside. Combine cream cheese and remaining ingredients in a blender or food processor; process until smooth. Pour over broccoli mixture, stirring well. Chill 3 hours. Sprinkle with remaining bacon.
Mix sugar and nuts well. Add margarine and flour. Turn onto board. Make a well and add yolks; mix. Use about 2/3 of this dough to make bottom layer in jelly roll pan. Roll to about 1/2-inch thickness. Spread with jam. Use remaining dough to make cross bars on top by making thin rolls of dough and place these crisscross to each other on top of the jam layer. Bake in moderate oven until light brown. Slice into rectangles.
Butter 9 x 13 baking dish. Mix flour, dry mustard, and melted butter. Layer 1/3 bread, ham, cheese and then sprinkle with the flour, mustard, butter mixture. Repeat layers. Beat eggs and milk and pour over casserole. Cover and refrigerate overnight. Bake uncovered at 350 for one hour.
Cream together shortening, eggs and sugar. Add flour, baking powder and salt; mix well. Stir in nuts and chips. Line a 9 x 13 cake pan with wax paper. Pour into pan (you may have to add a little hot water to make it pour). Bake at 350° for 30 to 40 minutes.
Heat oven to 375°. Unroll dough. Separate dough at perforations to make 8 triangles. Halve each triangle lengthwise. Spread 1 teaspoon cheese on each triangle. Roll up from wide end of triangle. Place on ungreased cookie sheet. Bake 10 to 12 minutes.
Mix peanut butter, cracker crumbs, margarine and confectioners sugar. Put into 13 x 9-inch pan. Spread melted chocolate on top. Refrigerate until firm. Cut into bars.
Soak bread crumbs in milk for one hour. Rub the crumbs through a sieve and reserve milk. Sift dry ingredients together; add crumbs and molasses. Stir in raisins and milk. Stir well and pour into a well-greased mold. Fill 2/3 full. Cover top tightly. Steam on trivet in deep kettle with boiling water. The water should be 2/3 the way up on molds and more added as needed. Cover the kettle to boil and do this for 3 hours.
Mix all ingredients except cream cheese. (I add either red or green food coloring.) Spread over cream cheese block. Serve with crackers.
Skin, debone and shred chicken breast. Combine all ingredients. Use as salad or in sandwiches.
Cream cheese and butter together. Work in flour with red pepper. Roll thin; cut into strips of desired size. Bake at 350° until light brown.
Cube cake in bottom of a 9 x 13-inch pan. Combine cream cheese and powdered sugar. Mix in Cool Whip. Layer over cake. Slice strawberries, mix with glaze. Pour over cake mixture.
First Layer: Line 9 x 13-inch casserole dish with corn tortillas.
Boil potatoes with skins on. When cool, put in a large bowl. Splash potatoes with vinegar. Chop eggs and add. Add both types of olives, garlic salt, onions, celery seed, mustard and mayonnaise. Mix all with hands.
*Made with 2 1/3 cups rolled oats processed in blender 2 to 3 minutes.
Break sponge cake in large bowl. May be soaked in sherry. Cover with fruit and Jell-O (mix according to package). Refrigerate. When set, mix custard according to package. Let cool. Pour over cold cake mixture. Refrigerate. When set, whip the cream and pour over cake mixture. Decorate with 100's and 1,000's or chocolate chips/flakes. Refrigerate until ready to serve. Serves 6.
Sprinkle rice in a large buttered casserole. Place chicken over rice. Sprinkle soup mix over chicken. Pour chicken broth over entire mixture; cover. Bake in a 350° oven for 1 hour and 30 minutes.
Mix soup, water and flour until smooth. Add remaining ingredients; cover. Bake at 275° for 4 to 5 hours.
Place popped corn in oiled 9 x 13-inch pan. In heavy pan, melt margarine. Stir in sugar, cinnamon and salt. Stir and beat until sugar melts and is dissolved. Pour over the popcorn; toss to coat. Bake in preheated oven at 300° for 10 minutes. Cool.
Mix all ingredients together well. Shape dough into balls. Flatten dough with a fork, making a crisscross design. Bake at 350° for 8 to 10 minutes, or until done. Watch these cookies carefully; they burn easily.
Heat oven to 400°. Spray pie plate with non-stick cooking spray. Cook and stir sausage and onion in skillet, until sausage is brown. Drain. Spread in a pie plate. In a mixing bowl, beat milk, Bisquick, eggs, salt and pepper on high for 1 minute. Pour into pie plate over top of sausage. Bake 25 minutes. Top with grated cheese. Bake until a knife inserted in the center comes out clean and cheese is melted (about 5 minutes).
Mix sugar and softened butter until creamy. Add 2 eggs and 1 cup flour until all flour is mixed. Add flavorings and beat until well mixed. Bake in Bundt pan at 325° for 1 hour and 15 minutes.
Mix well and put in baking dish. Cover with topping and bake at 350° for 25 minutes.
Cook broccoli in 1/2 cup water for 7 minutes. Drain well. Place croutons in 8 x 8 inch square pan. Mix butter with 1/2 cup warm water and pour over croutons. Blend until moist. Arrange broccoli on top of croutons. Blend soup with 1/2 cup water and pour over broccoli. Top with Parmesan cheese. Bake at 300 for 30 minutes.
Braise suet in pan (or put oil in pan). Add garlic, chile pepper and minced beef; simmer for 1 hour. Add salt and pepper. Add beans and cook (simmer) until beans are heated through.
Thinly slice lettuce and place into a large bowl. Chop celery, green pepper and onions. Place in layers on lettuce. Add peas. Mix mayo and sugar together. Cover salad completely with this mixture. Sprinkle on shredded cheese. Add bacon. Cover and refrigerate 8 hours. Serve cold.
Spread browned ground beef into a 9 x 13 baking dish. Cover with tater tots. Pour soups over the top or tater tots. Bake 1 hour at 350 degrees.
Mix the first 3 ingredients, then add the remaining ingredients. When cold, add whipped topping to suit your taste.
Pour grape hulls into pie shells. Cover with sugar. Dot with butter. Cover with pie shell. Bake at 450° for 10 minutes and then at 350° for 20 to 25 minutes. Enjoy it plain or with whipped cream.
Ham meat doesn't fry much, so put grease in with it when you fry it. Take the meat out and pour the grease in a bowl. Sprinkle sugar on the hot frying pan. Pour about 1/2 cup of water on skillet. It will fry like lightning, so just cook it until it is hot, about 1 minute. Pour it over the grease in the bowl and that is where you get "red eye."
Preheat oil in electric skillet, uncovered, at 325°. Add meat and brown. Remove to serving dish. Add onion and pepper slices to skillet; cook until just tender.
Combine the first 5 ingredients and stir well.	Combine egg, milk and vanilla; stir well. Stir into flour mixture. Cover and let stand for 15 minutes. Pour into a greased loaf pan and bake at 325° for 60 to 70 minutes.	Test with pick. Let cool in pan for 10 minutes. Remove and cool on rack.	Makes 1 loaf.
Combine water, salt, brown sugar, molasses, shortening and yeast. Stir together and let stand 5 minutes or until yeast is working well. Stir in flours, adding and working in enough flour to form a dough that leaves the sides of the bowl. Knead it working in raisins until dough is smooth and elastic. Cover and let rise overnight in cool place. Knead dough and shape into 3 loaves. Let rise in warm place until dough rises about 1-inch above edge of pan. Bake at 375° for 25 minutes. Cool pans 10 minutes.
Beat together butter, flour and egg. Add milk. Pour mixture over apples which are placed in a baking dish. Bake for about one hour at 350°.
Beat together thoroughly the eggs, sugar and vanilla. Beat in peanut butter and Karo syrup. Pour into unbaked pie shell. Bake at 450° for 15 minutes. Reduce heat to 225° and bake 30 minutes more.
Combine first 5 ingredients in large bowl. Beat well. Pour in crusts. Drizzle syrup and sprinkle with nuts. Freeze. Makes 3 pies.
Cream together the Crisco, brown sugar and white sugar. Add eggs and vanilla. Mix together and add the remaining ingredients. Shape into rolls. Wrap in waxed paper. Chill thoroughly in refrigerator overnight or for several hours. Slice 1/2 inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes.
Mix all together and let come to a good boil. When cold, add salt to taste. Can be doubled to keep.
Mix ingredients (except chips and cheese); bring to boil. Crush tortilla chips in bottom of each bowl; add soup. Top with crushed tortilla chips and shredded cheese.
Melt margarine in a deep baking dish (12 x 12 x 2-inch). Mix flour, sugar, milk and baking powder together. Pour over (evenly) melted margarine (do not stir). Place peaches all around evenly. Bake at 325° for 1 hour. (Can use any kind of fruit.)
Mix spinach, sour cream and soup mix. Put in 1 1/2-quart casserole. Top with stuffing mix, then butter. Bake at 350° for 20 minutes (until browned). Add artichoke hearts, if desired, to garnish.
Put fatback in pot and cover with water. Boil for 30 minutes. Add beans, salt to taste and sugar. Cook until beans are tender. Don't overcook!
Boil jumbo shells in water; drain. Mix Ricotta cheese, broccoli or spinach, bread crumbs, parsley, egg, Mozzarella cheese, 1 tablespoon tomato sauce, oregano, black pepper and basil to stuff shells. In a casserole dish make a layer of sauce. Stuff the shells and line up in dish. Make another layer (or not). Top with lots of sauce and thin slices of Mozzarella cheese. (You can put the Mozzarella cheese on top 40 minutes later, if you want.) Tent with tinfoil. Bake at 350° for 50 minutes. Use something under it if glass casserole, so bottom doesn't cook too much. Voila.
Mix first four ingredients. Sift in remaining ingredients and stir. Drop by rounded teaspoonfuls 2-inches apart on lightly greased baking sheet. You may add nuts, raisins, chocolate chips, gum drops, etc. Bake at 375° for 8 to 10 minutes.
Blend sugar, cornstarch, salt and eggs. Add corn and evaporated milk. Mix thoroughly. Pour into shallow, buttered casserole dish and dot with butter. Bake at 350° for 1 hour or until well set. Can be reheated if covered with foil. Yields 8 servings.
Brown meat with salt and pepper, garlic and spices. Line bottom of greased 9 x 13-inch casserole dish with flour tortillas (broken into small pieces). Drain meat and place on top. Add chopped onions, beans and 1 cup Ro-Tel tomatoes. Cover with 1/2 of cheese. Add another layer of tortillas.
Place cheese, bacon and onion in food processor and process. Add Worcestershire sauce. Spread on thick slices of Italian bread, crackers or English muffins. Broil until cheese is melted and bacon is cooked.
Mix cereal and boiling water and set aside to cool. Mix sugar, oil, eggs, buttermilk, soda, flour and salt together with cooled cereal mixture. Add all-bran cereal and raisins. Pour into muffin cups and bake at 375° for 15 to 20 minutes. Snipped dried apricots, chopped fresh apple or chopped cranberries may be added for half the raisins. Chopped nuts are a good addition. This keeps in the refrigerator for 4 weeks, or bake all at once and freeze.
Combine all the above ingredients in a large crock pot. Cook on slow heat all day. Serve hot.
In mixing bowl, combine uncooked sausage with cheese. Mix until well blended. Add Bisquick and blend well. Shape into 1 inch balls. Place 1 inch apart on a baking sheet. Bake at 375° for about 10 minutes, or until nicely brown. Serve hot.
Heat oven to 300° to 350°. Bake about 1 hour. Top with whipping cream, warm or cool cake or with ice cream.
Bake cake until done. While cake is still hot, pour crushed pineapple on top with juice, then cook vanilla pudding and pour on top. Chill 1 hour or until cool. Then put Cool Whip, coconut and cherries on top and put in refrigerator for 30 minutes. Any leftover cake should be kept in refrigerator.
Cream together white sugar, brown sugar and butter. Add eggs, vanilla, oats and flour. Mix these ingredients with creamed mixture. Add chocolate chips. Bake at 350° for 15 minutes or until done.
Apply a large amount of peanut butter to bottom slice of bread. Top with preserves. Place top slice of bread on top and cut in half diagonally.
Beat eggs until light. Cream with sugar, oil and vanilla. Mix and sift all dry ingredients; add to sugar mixture. Beat. Add zucchini and nuts; mix. Pour into two loaf pans that have been greased and floured. Bake at 325° for 1 hour and 20 minutes. Let cool for 5 minutes on wire rack and dump from pans. Mmmm, good.
Cook bacon until crisp; remove from skillet. Add sliced zucchini to bacon drippings in skillet; toss to coat. Pour chicken broth over zucchini. Cover and steam 4 to 5 minutes until squash is almost tender. Blend cornstarch, m.s.g. and salt with cold water; stir into zucchini mixture. Cook, stirring constantly, until mixture boils. Turn into serving dish; garnish with crumbled bacon. Serves 4 to 5. (Note: have made without bacon, just using chicken broth.)
In a large pan, mix dry ingredients thoroughly. Store in airtight container. Use 1/3 to 1/2 cup mix for each cup and fill with boiling water. Yields 16 to 20 cups.
Combine all ingredients and place in 2 lightly greased custard cups. Bake, uncovered, at 325°, stirring every 15 minutes for 1 1/2 hours. Makes 2 servings. One serving equals 115 calories.
I add garlic salt, black pepper and Tabasco sauce. Mix together and roll in chopped pecans.
Mix all together in large bowl. Spread into large greased cookie sheet. Bake at 350° for 20 to 25 minutes. Frost with Betty Crocker cream cheese frosting.
Mix all ingredients; make into patties. Brown slowly in a nonstick frypan until done. Serve hot on a bun with a slice of tomato, onion and lettuce. Makes 8 to 10 patties.
Saute carrots, celery, onion and pepper for about 5 minutes in butter. Stir in flour until pasty. Add chicken broth while stirring constantly. Add cheese slowly until melted. Add evaporated milk, salt and pepper. If you want a smooth creamy soup, puree first 4 ingredients before mixing with flour, etc. Add 1/8 cup sherry just before serving.
Mix yogurt and Cool Whip. Fold into pie shell. Freeze until set (about 3 hours). Allow to thaw slightly before serving. Keep leftovers refrigerated or refreeze. This dessert is easy, light and fast.
Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt.	Stir in apples. Turn into pastry-lined plate; dot with margarine.	Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
Combine rice, soups and water. Pour into a 9 x 13-inch baking dish. Top with the chicken breasts (skinned). Salt, pepper and butter the chicken. Bake at 350° for 1 hour.
Combine melted butter and graham cracker crumbs. Pat evenly into bottom of 13 x 9 x 2-inch pan coated with Pam. Over the graham cracker mixture, layer the coconut, chocolate pieces and nuts or substituted ingredients. Pour the sweetened condensed milk over everything and bake at 350° for 25 minutes or until done.
Hush corn and remove silk. Wrap each ear in waxed paper; twist ends. Arrange 2-inches apart in microwave. Microwave on High (100%) 5 minutes; turn corn over and rearrange ears. Microwave until tender, 4 to 6 minutes. Let stand 3 minutes. Serve with margarine or butter, salt and pepper.
Boil chicken; chop and place in casserole dish. Mix together the soups and sour cream. Pour over chicken. Top with cracker crumbs and cover with butter. Bake at 350° until casserole bubbles.
Brown hamburger in ovenproof dish. Season as desired. I use salt, pepper, garlic powder, onion and Worcestershire sauce. Stir in vegetables, including liquid. Simmer until most liquid is gone. Place biscuits on top of meat and vegetables. Bake in oven at 425° until biscuits are browned, approximately 10 to 15 minutes. Serves 4 to 6 people.
Dissolve yeast in one cup of warm water. Combine flour, salt, sugar and yeast mixture in a large bowl. Add the remaining 1 cup of water and stir well. (Optional: Add 1 cup washed and drained raisins.) Let rise until doubled (about 1 hour).
Sift together, flour, salt, soda, and cinnamon. Add oil, eggs sugar, and pumpkin to flour mixture. Mix well. Bake in sheet pan 350° for 45 minutes.
Mix all together. Form into 1-inch balls. Saute until brown. Serve with sweet/sour sauce and white rice.
Dissolve yeast in water. In a large bowl, add sugar, salt and almost 1/2 flour. Beat. Add eggs and shortening. Beat. Add rest of the flour. Knead and put in a large greased bowl. Cover and refrigerate overnight. Roll out dough and cut out for rolls. Place in greased (oil or shortening) pans. Cook at 350°. Brush tops with butter or margarine when you take them out of the oven.
In a skillet, combine preserves, vinegar, tomato sauce and cooking sherry. Cut franks into 1-inch pieces and add to sauce. Add remaining ingredients and simmer 15 to 20 minutes. Serve hot with wooden picks.
Cream the butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready to use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using. I double this for large cakes.
*Velveeta cheese, diced onions, green peppers, tomatoes, mushrooms, cooked bacon (5 to 7 strips), cooked sausage (6 to 10 pieces), etc.
Cream together cream cheese, sugar and margarine. Mix pudding as directed on package. Add to the cream cheese mixture. Fold in cool whip. Crush oreo cookies in blender. Alternate layers of cream cheese mixture and crushed Oreos in a new flower pot. Top layer should be Oreos. Decorate with artificial flowers and gummy worms if desired.
In a 9 x 13-inch casserole dish, layer softened cream cheese, chili (drain off fat), Monterey Jack cheese and jalapeno cheese. Bake at 350° for 20 minutes. Serve with taco chips, corn chips, etc.
Combine all ingredients. Place roast in dish. Pour ingredients over roast and cover. Marinate 24 hours in refrigerator. Turn once. Bake at 350° for 2 hours. Serve with drippings.
Combine sugar, corn syrup, nuts and salt in 1 1/2 quart glass casserole and mix well. Microwave on high 6 to 9 minutes until light brown. Add butter and vanilla. Mix well. Microwave on high 1 to 2 minutes more. Add soda and stir well until light and foamy. Pour onto buttered cookie sheet. Let cool 1 hour. Break into pieces and store.
In saucepan, add sugar, butter, milk and salt; stir until all the sugar is dissolved. Set aside. Heavily butter a cookie sheet; evenly spread coconut, pressing it in a little. Chill in refrigerator while the candy is cooking. In a large mixing bowl, put the milk chocolate, marshmallow cream, vanilla, semi-sweet chocolate and unsweetened chocolate. Coarsely chop all fruits and nuts; add to bowl.
Boil water and sugar together and set aside to cool. Mix juices and combine with cooled water and sugar mixture. Pour into 1/2-gallon containers; freeze. (One-half gallon milk cartons work well.) Set containers out of freezer 3 hours before serving. Add 1 quart of ginger ale to each 1/2 gallon of punch mixture.
Combine the onion salad dressing mix, butter and paprika. Spread mixture over chicken. Roll pieces in the bread crumbs to coat. Sprinkle with additional paprika for added color. Place chicken pieces in greased shallow baking pan, skin side up. Bake in a 375° oven for about 1 hour or until tender (do not turn). Serves 4.
Melt together over low heat; caramels, milk and margarine. Try not to let it boil. When heated, stir smooth and set aside. Prepare cake mix, using directions on box. Pour 1/4 of the batter into a greased 9 x 13 inch pan. Bake in preheated 350° oven for 15 minutes. Remove from oven and pour caramel mixture over hot cake, keeping as much as possible from going down sides of pan as cake shrinks. Pour remaining batter evenly over caramel layer. Sprinkle with chocolate chips and pecans. Return to oven and bake 20 minutes longer, or until done.
Mix cornstarch and sugar. Add milk and water. Cook in a double boiler, stirring constantly. Add egg yolks, one at a time until thick. Add butter and coconut. Beat egg whites until stiff. Put on pie and bake at 350° until brown.
In a large Dutch oven, combine all ingredients except cheese. Simmer, covered, stirring occasionally, 20 minutes or until vegetables are tender. Serve with cheese. Makes about 10 cups vegetables.
Preheat oven to 350°. Lightly spray 11 x 7-inch baking dish with cooking oil. Cook noodles according to package directions. Combine broth, turkey, mushrooms, onion, parsley and bay leaf in saucepan. Heat to boiling and cook for 5 minutes. Mix milk and cornstarch and stir mixture into boiling saucepan contents until thick, stirring constantly. Remove bay leaf and add cooked noodles. Transfer to baking dish. Mix breadcrumbs, oil, cheese and sprinkle over mixture. Bake 20 minutes or until crumbs are golden brown and edges are bubbling.
Mix first 5 ingredients; add sifted flour with soda and spices. Add vanilla last. Grease and flour 4 loaf pans; fill to 1/2 full and bake 1 hour at 350°. Add 1 c. raisins, nuts or prunes after adding the vanilla.