HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Lightly grease an 8-inch square pan with butter. Blend the flour, sugar, baking powder and salt in a medium-size bowl with a wooden spoon. In another medium-size bowl, beat the eggs with a whisk until blended. Whisk in the melted butter and the vanilla. Make a well in the center of the dry ingredients and pour the wet ingredients. Using the wooden spoon, stir until the mixture is blended. Add the nuts with a few broad strokes. Spread the batter evenly in the prepared pan. Bake the bars on the center oven rack until golden and a tester inserted in the center comes out clean or with moist crumbs, 35 to 40 minutes. Place the pan on a rack to cool for 1 hour before cutting. Makes 9 to 12 bars.
Melt the butter in a Dutch oven and saute the onion until tender. Add the soup, garlic powder and cheese. Stir until cheese has melted. Drain the mushrooms and the broccoli and add to the mixture along with the rice and the cooked, diced ham. Drain the pimentos and gently stir in the mixture. Spoon into a lightly greased baking dish. Cover and chill for 8 hours to let the flavors blend. When ready to bake, remove from refrigerator for 30 minutes. Cover and bake at 350° for 40 minutes. Remove cover and scatter crumbled onion rings on top. Return to oven and bake for 5 to 8 minutes more. Serves 6 to 8.
Place all ingredients into casserole. Cover. Bake 1 hour in a 350° oven.
Cook and cube chicken. In big skillet, melt margarine. Saute onion and bell pepper. Add Ro-Tel, soup and 2 cans of water. Cook pasta according to directions; drain. Put back in pot and pour hot ingredients over pasta. Add cubed cheese; mix. Put in sprayed baking dish. Bake 40 to 45 minutes at 350°.
Preheat oven to 375°. In buttered casserole, place pork chops and cover with layer of zucchini. Sprinkle with salt and pepper. Cover with layer of onion, tomato and green pepper. Season and repeat layers. Dot with butter and sprinkle with cheese. Cover and bake 45 minutes. Makes 4 servings.
Mix together ingredients. Add cherries (or other fruit) last. Bake at 350° for 45 minutes until done. Use 9-inch cake pan, greased.
Boil applesauce. Add jello and blend. Add frozen raspberries. Stir, using a large fork to break raspberries into chunks. Continue stirring until raspberries are mostly thawed. Chill several hours. Serves 6 to 8.
Mix ingredients. Bake at 350° for 1/2 hour to 45 minutes. Serve with a plain type of cracker (i.e. Carr's crackers).
In saucepan, combine. Bring to boil. Cook and stir 5 minutes. Add onion, thinly sliced and 1/2 lemon, thinly sliced. Brush sauce over ribs, burger, chicken, etc.
In heavy (2-quart) saucepan, combine sugar, corn syrup, water and salt. Cook and stir until sugar dissolves and mixture boils. Cook over medium heat (candy thermometer reaches 250, hard boil stage), without stirring and bubbling over entire surface. As temperature nears 250, beat egg whites to stiff peaks. Gradually pour hot syrup in thin stream over egg whites, beating at high speed; beat 4-5 minutes more until mixture holds its shape. Drop by teaspoonfuls onto waxed paper or spread in buttered 10x6 inch dish. Cool and cut into squares. Makes 3 dozen pieces. May add candied cherries or chopped nuts after 5 minutes beating time.
Melt butter. Add flour, salt and pepper; stir to make paste. Add broth and milk. Boil 1 minute. Add peas, carrots and chicken. Line casserole dish with 1/2 of the sliced biscuits. Pour filling mixture over biscuits and place remaining half of sliced biscuits on top. Bake at 300° for 15 minutes or until biscuits are brown.
Brown beef; drain well; add sauce, onions and chili powder, mix well and bring to a slow boil. Add beans; stir well. Pour 1/2 of mixture into casserole dish, spread 1/2 of cheese on, pour remaining meat mixture on, then the rest of the cheese. Top with can of biscuits and put a pat of margarine on each one. Bake at 400° until biscuits are golden brown.
Lightly mix cheese, nuts, grapes and mayonnaise. Add salt to taste. Garnish with cluster of grapes. Makes 4 servings.
Mix jello and Cool Whip. Add drained orange sections and mix well. Add marshmallows, coconut and nuts. Mix well.
Mix the first 4 ingredients together and freeze to a "slush" consistency. When ready to serve, put "slush" into punch bowl and add the Sprite. Be sure to have the Sprite very cold before adding to the mixture.
Brown hamburger. Place in casserole baking dish. Slice potatoes and onion on top of meat. Slice layer of carrots over potatoes. Top with tomatoes. Cover; bake at 350° for 1 hour or until potatoes and carrots are tender.
Boil chicken until done; take chicken out. Add 16 ounces spaghetti noodles in boiling water used for cooking chicken; debone chicken. Saut onions in butter. When spaghetti is done, add deboned chicken, sauteed onions, can of Ro-Tel tomatoes, mushroom soup, chicken soup, chopped up Velveeta cheese and one can of water. Mix together and bake in a 9 x 13 pan until cheese is melted.
Brown sausage, onion and green pepper. Pour off drippings. Add tomatoes, sour cream, macaroni and seasonings. Cover and cook slowly 10 minutes. Uncover and continue cooking until macaroni is tender. Sometimes a little water needs to be added. I usually use half the recipe.
Have beer at room temperature, but not flat. Mix the ingredients like you would any biscuit recipe, roll, cut into round shapes. Bake at 375°.
Beat cream cheese and 1/2 cup milk on low speed until smooth. Add pudding and rest of milk until smooth. Spoon half of pudding in dishes. Sprinkle with wafer crumbs. Cover with pie filling. Top with remaining pudding. Garnish with cherries and crumbs. Chill. Serves 4 to 6.
Wash and cut into small pieces. Mix sugar, vinegar and mayonnaise. Pour over vegetables and cheese. Cover and store in refrigerator overnight.
Preheat oven to 350°. In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into uncooked pie crusts. Bake 50 to 55 minutes or until golden brown. Makes 16 servings.
Put in oven at 425 degrees for 40-45 minutes at around 11 or 12 noon. Then turn oven off; leave roast in oven and DON'T PEEK until ready to serve.
Mix butter, peanut butter and sugar; form into balls. Put in fridge to chill. Melt chocolate, paraffin and butter in double boiler. Dip balls into chocolate mixture; place on wax paper.
Mix all ingredients together; make into 8 balls. Wrap each ball in the bottom of baking pan. Put in meat balls, then a small layer of cabbage on top. Add just enough water to cover and bake in slow oven about 2 hours.
Place steak in large resealable plastic food bag. Pour 1/2 cup Worcestershire sauce, mustard, red hot sauce and hickory salt over steak in medium saucepan. Bring to boil over high heat. Reduce to low heat. Cook for 5 minutes until slightly thickened, stirring occasionally. Set aside.
Mix together sugars, oil, eggs and vanilla. Add remaining ingredients and stir until well blended. If adding coconut, etc., put in last. Form into balls approximately 1 to 1 1/2-inches. Place on cookie sheet and bake at 350° for 8 to 10 minutes. Makes approximately 10 dozen cookies.
In large kettle combine celery, potatoes, carrots and onion with 4 cups water. Bring to a boil and cook until vegetables are tender. Add soup and kielbasa. Add extra water if needed. Salt and pepper to taste. Bring to a boil; reduce heat and simmer.
Combine all ingredients together. Spoon out into patties in hot fat. Cook until golden brown on both sides. Beans may be substituted with grated raw squash.
Mix together the pretzels, melted oleo and 3 tablespoons of sugar. Bake in a 9 x 13-inch baking dish at 400° for 8 minutes. Cool.
Combine sugar and milk; cook to soft ball stage (234°). Add the dates and allow to melt. Cook slightly and beat until creamy. Add 2 cups chopped nuts. Pour onto a damp tea towel and roll to form a 1 1/2-inch roll. Roll in 1 cup of nuts, cut fine. Allow to stand in refrigerator 2 to 3 hours. Cut into slices 1/2 inch thick.
In large bowl mix chopped chuck, bread wet with water and squeezed out, eggs bread crumbs, salt, pepper, parsley, cheese and garlic salt. Mix just enough to blend. Form into balls and fry in heavy skillet with oil.
Layer in order given. Cook on low for 6 to 8 hours or on high for 2 1/2 to 4 hours.
Cook chicken until done. Cool, debone and slice. Cook broccoli according to package directions; drain.
Saute onion and okra in melted margarine. Cook chicken in water; remove and debone. To broth, add tomato paste, crab boil, chicken and sauteed vegetables (celery, green pepper and garlic should be sauteed along with onion and okra, if desired.) Add salts and roux.
Mix first 3 ingredients and place in a greased pizza pan. Bake at 300° for 15 minutes. Allow to cool.
Peel, slice and separate onions into rings. Mix flour, chili powder, salt and pepper in large bowl, then whisk in beer until smooth. Heat a few inches of peanut oil in a deep pan for 5 to 10 minutes. Coat onion rings in batter, then drop carefully in oil and fry 3 to 5 minutes, until crispy. Drain on paper towel and salt to taste before serving.
Scald cornmeal with water; add milk, salt and beaten egg yolks; beat well. Add baking powder and butter. Fold in egg whites. Pour into a 2-quart casserole dish that has been greased well. Bake at 350° for 1 hour.
Place in layers in flat glass pan in order given. Do not toss or mix. Cover and refrigerate overnight.
Brown and partially fry liver in skillet with oil. Cook potatoes, onions, salt and pepper until potatoes are almost done. Cut liver into small chunks and add to potato soup mixture. Simmer for 20 to 30 minutes.
Boil the first 4 ingredients for 2 minutes. Remove from heat. Add oats and peanut butter. Drop onto wax paper.
Mix flour, sugar and milk together. Add to the butter that you have melted in a 9 x 12-inch dish. Completely cover with peaches. Bake at 350° for 30 to 45 minutes.
Cook lasagna as directed. Brown beef and onions; add spaghetti sauce to beef mixture. Heat thoroughly. Spread small amount of meat mixture on bottom of rectangular casserole dish. Make 3 layers in following order: lasagna noodles, mixture, cottage cheese and Mozzarella cheese. Place in preheated 350° oven for 1 hour.
Butter lightly flat casserole (13 x 9-inch) dish. Layer beef slices in bottom of dish. Wrap each chicken breast with bacon; place on top of dried beef. Mix soup and sour cream. Pour over chicken. Bake at 275°, uncovered, for 3 hours or 1 1/2 hours at 325°.
Cut and dice squash. Cook in boiling water until tender; then drain. In a casserole dish combine squash, sour cream, soup, 1 cup bread crumbs, egg, pimento, salt, pepper and onion. Mix well.
Melt butter in skillet, add beef and garlic. Saute until browned. Remove meat and add onion and green pepper. Saute two minutes. Return meat and add tomatoes to skillet with bouillon beef cube. Simmer (15 to 20 minutes) for round. Blend remaining ingredients and add to meat mixture, stirring constantly, for a couple of minutes until thick. Serve with rice or noodles.
Boil 1 gallon water; mix in the coffee, sugar and half and half. Cool overnight. Mix in ice cream.
Mix chicken, vegetables and soup together. Pour in pie shell and top with the the other pie shell - cut some slits in top. Bake at 375 for at least 30 minutes checking to see if top is brown.
In a large bowl, beat margarine with electric mixer on medium speed until softened. Add sugar and beat until fluffy. Add milk and beat well. Gradually beat in flour until well mixed.
Mix all ingredients in large saucepan over medium heat until cheese is melted. Season to taste and serve.
Mix all ingredients in a bowl. Pour into a tube pan. Bake at 350° for 1 hour and 10 minutes.
Heat oven to 250°. Grease 2 (9 x 13-inch) pans or 1 (10 x 15-inch) jelly roll pan. Heat brown sugar, oleo, corn syrup and salt in a 2-quart pan over medium heat, stirring constantly, until bubbly around edges. Cook, uncovered, stirring occasionally, 2 minutes longer. Remove from heat; stir in baking soda until foamy and light colored. Pour over cereal, peanuts and raisins in greased 4-quart bowl. Stir until mixture is coated. Spread evenly in pan. Bake 15 minutes. Stir; let sit about 10 minutes. Loosen from pan; let sit another 30 minutes. Break into bite size pieces. Makes about 10 cups snack.
Mix together in saucepan. Cook 14 hours. Keeps for months in fridge.
Beat eggs until fluffy. Add sugar, vanilla, oil, pineapple and grated zucchini. Mix well. Add flour, soda, salt, baking powder and cinnamon. Mix well. Add nuts, cherries or raisins; mix together. Grease and flour 2 loaf pans. Bake in a 325° oven for 1 hour or until golden brown. Grate zucchini skins, insides and seeds all together. Spoon out excess seeds.
Melt peanut butter and chocolate chips together. Take off heat. Add cereal; mix. Shake in bag of powdered sugar.
Cook shells and drain on paper towels. Brown meat with salt, pepper and a little garlic powder and basil if you like. Mix all ingredients except sauce and Mozzarella. Stuff the shells. Put a little sauce in bottom of 11 x 14-inch pan that has been sprayed with Pam. Put the shells in. Cover with remaining sauce. Sprinkle with some Parmesan cheese and the Mozzarella. Cover with foil and bake at 350° for 30 to 45 minutes.
Cook broccoli with salt, drain and put in 9 x 13-inch casserole. Combine soup and cheese. Gradually add milk, mayonnaise and eggs. Pour over broccoli. Put bread crumbs on top. Bake at 350° for 45 minutes. Serves 6.
Saute onions and celery in margarine until tender. Mix together broccoli, soup, rice, onion, celery, cheese whiz, and 1 cup cheddar cheese. Season to taste. Top casserole with remaining cup of shredded cheddar cheese. Place in a 9 x 13 inch ovenproof dish sprayed with cooking spray. Bake for 30 to 40 minutes at 350°.
Put chocolate, sugar, milk, butter and salt in a 4-cup glass measuring cup or microproof dish. Cook on High 2 to 2 1/2 minutes for 1 1/2 minutes. Stir after 1 minute; add vanilla. Beat with electric mixer until almost cool. Add nuts. Beat or stir until spreading consistency reached. Makes 1 cup.
Melt chocolate chips in cream, stirring occasionally. Add vanilla. Chill until thickened. Spoon chocolate ice cream into crust. Spread 3/4 of chocolate sauce over ice cream. Return to freezer, then spoon vanilla ice cream over chocolate sauce. Drizzle remaining chocolate sauce over top of pie. Freeze. Serves 6.
Combine cabbage and onion in a bowl. Beat together vinegar, milk, salad dressing, salt and dry mustard. Mix with cabbage. Cover and refrigerate several hours to let flavors blend. Sprinkle with paprika before serving. Serves 3.
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450° for 10 minutes. Reduce oven temperature to 250°. Continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling before serving.
Thoroughly mix sugar, flour and salt. Add eggs, butter, vanilla and buttermilk. Mix well. Pour in unbaked pie shell. Bake at 350° for 35 minutes or until done. Serves 8.
Mix together crushed pretzels, 1/2 cup sugar and margarine and spread in a 9 x 13-inch pan. Bake for 10 minutes in oven preheated to 325°. Allow to cool. Then mix together the cream cheese, rest of sugar and Cool Whip. Pour this mixture over top of pretzel mixture and refrigerate for 10 to 15 minutes.
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat; strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed. Serve hot. Garnish each serving with a teaspoon of chopped peanuts and dollop of jelly. Yields 4 servings.
Mix orange jello with hot water. Mix gelatine mixture, cranberry sauce and celery with crushed pineapple. Add walnuts and apples. Mix together. Put in 10 1/2 x 6 1/2-inch long glass dish. Chill until set.
Mix cake mix and other ingredients together in a large bowl and beat for about 2 minutes. Bake in a large pan for about 1 hour.
Mix and pat first 3 ingredients in a 9 x 13-inch pan. Mix remaining ingredients and spread over first layer. Bake at 325° for 1 hour. Cool and cut into squares.
Combine well. Pour over broccoli and toss to coat. Add bacon and toss. Cover and put into refrigerator at least 3 hours before serving.
Saute onion in butter and oil until soft. Add chopped tomatoes, thyme, basil, parsley and black pepper. Simmer 10 minutes. Mix flour with 1/2 cup of the chicken broth until smooth. Add the 1 1/2 cups of chicken broth and chicken-flour mixture to the tomatoes. Add baking soda, sugar, cream and pinch of salt to the tomatoes. Simmer on low for 25 minutes.
Combine butter, sugar, brown sugar, corn syrup, water and salt in 2 quart saucepan. Heat over medium heat, stirring until sugars are dissolved. Using a candy thermometer, cook syrup to hard ball	stage (250°). Pour syrup over combined popcorn and peanuts in a large bowl or Dutch oven. Stir to coat evenly using a long handled spoon as mixture is hot. Allow to cool and break into clusters. Makes 4 quarts.
Place butter in pan and melt on low heat. Saute onion, celery and bell pepper in pan until tender. Add cream cheese already softened, Ranch party mix, mayo and crabmeat. Mix together and put in a casserole dish. Cook for 15 minutes in a 400° oven.
Preheat oven to 350°. In large bowl, combine flour, sugar and salt; cut in margarine until crumbly. Stir in 1 beaten egg. Press evenly into 13 x 9-inch baking pan. Bake 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring; stir in nuts. Sprinkle chips evenly over prepared crust. Top with nut mixture. Bake 25 minutes longer or until golden. Cool. Cut into bars. Store tightly covered at room temperature.
Melt margarine and marshmallows together over low heat. Pour melted ingredients over popcorn. Add oil, peanuts, M&M's and candy corn. Press into a buttered Bundt or tube pan. Cool 30 to 45 minutes in refrigerator.
Mix sugar, flour, salt and mustard in saucepan. Gradually blend in milk and vinegar. Cook over low heat, stirring constantly until mixture thickens and boils 1 minute. Stir at least half of hot mixture slowly into egg yolks. Stir this mixture into remaining hot mixture in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and stir in butter. Cool.
Spread rice in a greased shallow 3-quart baking dish. Top with chicken and mushrooms. Pour orange juice and broth over all. Sprinkle with salt and pepper. Cover and bake at 350° for 45 to 50 minutes or until chicken juices run clear and rice is tender. Garnish with oranges, paprika and parsley, if desired. Yield: 4 servings.
Flake and drain salmon. Combine salmon, 4 ounces of the whipped cream cheese, chili sauce, dill weed, 1 tablespoon lemon juice, onion powder, garlic powder, red hot pepper sauce and liquid smoke, blending well. Turn into a 2-cup mold. Cover; chill overnight. Unmold onto serving platter.
Cook beans in small amount of boiling salted water until tender, about 15 to 20 minutes. Fry bacon until crisp; remove from pan and saute onions until golden. Add chili sauce and seasonings; simmer to combine flavor. Pour hot sauce over hot beans and sprinkle with cheese and crumbled bacon. Makes 6 to 8 servings.
Cream oleo and sugar; add beaten eggs and pineapple. Fold in bread cubes. Pour into 9 x 13-inch pan. Bake at 350° for 45 minutes. Serve warm with Cool Whip.
Mix first four ingredients. Add scalded milk gradually. Pour into 1 1/2-quart pan. Set in pan with 1-inch water. Sprinkle top with nutmeg. Bake at 350° for 1 hour and 15 minutes or until set. A silver knife inserted should come out clean.
Combine all three ingredients in vented microwave-safe dish. Cook on full power for 8 minutes. Let set two minutes; fluff with fork and serve.
Cream sugar and shortening; add eggs and beat by hand. Sift flour, cocoa and salt and mix with mixture. Add vanilla and nuts and bake at 350° for 30 minutes in a sheath pan. Take cake out of oven and spread Marshmallow Creme on while hot, then cool.
In blender, combine honey, salt, mustard, paprika, lemon and orange rinds and lemon and orange juices. Blend together. Continue blending while adding salad oil. Transfer into salad dressing bottle. Add poppy and shake.
Melt margarine and brown onion. Add milk. Warm, do not boil. Add crackers (crumbled) and drained salmon. Takes just a few minutes to cook down. Watch closely and stir often so that it doesn't burn. Add hard boiled eggs last.
Cream butter, sugar and vanilla until light. Add next 4 ingredients and mix well. Add nuts. Shape in 1 inch balls and put on cookie sheets. Bake at 325° for about 15 minutes. Cool and roll in confectioners sugar. Makes about 6 dozen.
Mix the pretzels, 3 tablespoons of sugar and the melted butter or margarine. Spread in a 13 x 9-inch pan. Bake at 400° for 8 minutes. Cool.
Cut beef into cubes and brown quickly in hot butter. Remove from skillet into casserole. Heat brandy in a little saucepan until you can light the fumes and pour over meat. Brown onions and mushrooms in skillet and remove into casserole. Pour the wines into skillet; add stock, meat glaze, tomato paste and thicken with cornstarch or potato flour. Pour over the meat, mushrooms and onions (having seasoned with salt and pepper) and simmer until tender (about an hour at 300° should do it). Sprinkle with chopped chives. Good served with noodles, dressed with buttered crumbs.
Peel onion. Cut into 1/4-inch slices and separate into rings. Combine dry ingredients. Stir well. Add egg, milk and 1 teaspoon oil. Beat until smooth. Dip onion ring into batter. Fry in deep hot oil at 375° until done. Yields 4 to 6 servings.
Heat oven to 375°. Mix shortening, sugars, egg and vanilla thoroughly. Measure flour and sift (for a softer rounded cookie, add 1/4 cup more flour). Stir dry ingredients together. Blend in mixture. Stir in nuts and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 8 to 10 minutes. Yields 4 to 5 dozen.
Grease baking dish. Slice apples. Place in baking dish. Sprinkle with brown sugar and lemon juice. Combine flour, sugar, cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Bake for 45 minutes at 350°.
In a large bowl, mix flour with salt and baking powder. Cut in shortening. Slowly add water. Knead dough and roll into balls the size of golf balls. Roll out flat and thin.
Put all ingredients in a blender and blend until smooth (about 30 seconds). Serve immediately. A delightfully refreshing summertime drink.
Dissolve bouillon cube in water. Add all ingredients except celery and bake, covered, 1 hour and 10 minutes. Stir in celery and bake 10 minutes more. Serves 6.
Bring oleo, brown sugar and Karo to boil. Let boil 5 minutes without stirring. Take off heat. Add vanilla and soda. Stir real good. Drizzle over cereal and nuts. Bake at 250° for 1 hour. Stir occasionally. Pour out on waxed paper and break up while it cools. Real good.
Combine tomatoes, tomato juice and water. Soak beans 8 hours or overnight. Chop peppers, celery and onions. Add these and broken up tomatoes to drained beans. Add beef, ham and seasoning and simmer until beans are done. Can be cooked in a crock-pot on high for 8 hours or longer. Fills a 3 1/2-quart crock-pot. Makes a thick soup.
Mix together all ingredients and pour into casserole. Sprinkle with bread or cracker crumbs. Bake in 350° oven for 45 minutes or until brown. Grated cheese, instead of bread or cracker crumbs, is also good.
In a 10-inch skillet, brown the ground beef. When brown, drain all grease. After draining the grease, stir in uncooked macaroni, 3 1/3 cups of hot water, garlic, onion, Cheddar cheese and buttermilk. Heat to a boiling, stirring occasionally. Reduce heat, stirring occasionally; cover and simmer for 15 minutes. Uncover and cook until desired consistency. Serves 5.