HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat shortening until creamy. Gradually add sugar until light and fluffy. Add eggs and beat well. Add flour and bananas alternately. Beat until smooth. Bake at 350° for approximately 1 hour and 10 minutes.
Cut salt pork into small pieces. In 10-inch skillet over low heat, brown the salt pork, stirring occasionally. Pour off fat. Remove salt pork. Melt the oleo over low heat. Add onion and cook, stirring often, until golden. Add sauerkraut, water, brown sugar, vinegar and salt pork. Cover and simmer until liquid has evaporated, about 1/2 hour. This is especially good when served with picnic foods or buffet foods.
Combine all ingredients except American cheese. Spread mixture on cut side of bread. Place on cookie sheet. Broil with door open until done (about 10 minutes). Cut cheese diagonally; place on meat mixture. Return to oven until cheese is melted.
Mix ingredients together. Bake in 400° oven for 45 to 50 minutes. Makes 1 (9-inch) pie.
In a large bowl, mix kraut, carrots, celery, green pepper, onion and pimento. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours. Makes 10 to 12 servings.
Mix all together. Pour into (Pam sprayed) two round pans or one oblong pan. Bake at 350° for 25 to 30 minutes. Cool and split into layers.
Mix sugar and cornstarch together well. Add water and stir until clear over heat. Boil 20 minutes.
Combine flour, oats and brown sugar; cut in margarine until mixture resembles crumbs. Stir in nuts. Pat mixture into 13 x 9 x 2-inch pan. Bake at 400° for 15 minutes. Stir while still warm to crumble; cool. Spread half the crumbs in a 9 x 9 x 2-inch pan; drizzle about half the ice cream topping over crumbs in pan. Stir ice cream to soften; spoon carefully into pan. Drizzle with remaining topping; sprinkle with remaining crumbs. Freeze.
1) Combine butter, peanut butter and sugar using a mixer on med. or low, until light and fluffy.
Mix the crushed pretzels with the melted butter and 1 1/2 tablespoons sugar. Press in square or oblong pan; cook for 8 minutes in a 400° oven.
Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with shortening. Make cake mix. Pour into pan. Bake 25 to 33 minutes. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack about 1 hour. Fold crushed cookies into whipped topping. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to life cake; place on serving plate. Spread cake with half of the whipped topping mixture. Top with other half of cake; spread with remaining whipped topping mixture. Store, covered, in refrigerator.
Mix liquid and add remaining ingredients. Pour into one deep dish pie shell (unbaked). Bake at 400° for 30 to 45 minutes or until set and firm.
Mix and place by teaspoonful onto cookie sheets. Dampen bottom of glass. Place in sugar and flatten cookies. Bake 12 minutes at 400°. Makes 5 dozen.
Melt cheese, Worcestershire sauce and almonds into can of mushroom soup. Add beans to this mixture and toss. Heat thoroughly. Serves 8 to 10.
Cook broccoli 5 minutes; drain well. Mix all ingredients. Sprinkle top sparingly with red pepper. Bake 15 minutes at 350° until heated through.
Mix together potatoes, mayonnaise, cheese and onion. Season with salt and pepper to taste. Put into a buttered baking dish or pan (9 x 13-inch). Top with bacon that has been partially cooked to remove some of the fat and water and the sliced olives. Bake for one hour at 325°. Can be prepared a day ahead, refrigerated and baked just prior to serving (may need to increase baking time). Also delicious as leftover the following day. Just reheat the refrigerated salad.
Crush the cookies. Save 2 cups for topping. Combine crumbs and butter in a 9 x 13-inch pan. Slice ice cream (soft enough to spread) and place on crumbs. Top with fudge topping and then Cool Whip. Sprinkle rest of crumbs on top. Place in freezer.
Bake at 350° until done. Makes 2 sheet pans, approximately 150 servings. Frost with cream cheese frosting.
Brown meat in butter; sprinkle with salt and pepper. Cover meat with water; steam for 30 minutes. Add 1/4 cup water to butter. Add celery, green peppers and onion. Cover and steam 5 or 8 minutes. Combine vegetables with the meat. Add mushrooms, Chinese molasses and sauce. Add cornstarch mix. Cook until boiling point. Cook gently for about 5 minutes.
Mix cake mix, pudding mix, eggs, oil and 7-Up until blended. Bake in three 9-inch cake pans. Bake in 350° oven until done.
Brown meat thoroughly in a small amount of oil. Cook until tender. Add onion. Cook until tender. Add bouillon, soy sauce and garlic. Add green peppers. Cover and cook about 10 minutes. Thicken slowly with cornstarch and water mixture. Reduce heat to simmer. Add tomatoes and heat through. Serve over cooked rice.
In medium saucepan, put egg, butter, sugar, cocoa and vanilla. Stir over medium heat until mixture comes to a boil. Pour this mixture over wafers that have been broken into small pieces. Press into greased pan and cool. Add coconut or nuts for variation, if you wish.
Add margarine and salt into water. Bring to a boil. Pour boiling water over plain flour and work together with a fork. Let mixture cool for a couple of hours in refrigerator. Roll out dough and cut into 1-inch squares.
Mix water, jello and sugar. Add 3 quarts cold water. Add all lemon and pineapple juices. When ready to serve, add ginger ale.
Put all ingredients in blender; blend until creamy. Serve with chips or pretzels. Makes enough for 20 servings.
Cream butter and brown sugar; then add egg and vanilla and beat well. Add cocoa gradually and mix until blended. Sift flour and soda into the mixture. Beat well. Blend in dates, coconut and rice cereal and mix until all are coated and well dispersed. Drop batter by spoon onto cookie sheet. Bake at 350° for 13 to 15 minutes.
Mix first five ingredients. Set aside. Fry and cut up link sausages or country sausage, drained. Layer bread, sausage and cheese. Alternate in bottom of shallow casserole dish. Pour egg mixture over bread, sausage and cheese. Refrigerate overnight. Bake 45 minutes at 350°.
Lightly grease 9 x 13 pan. Melt chocolate in double broiler until melted. Add peanut butter to chocolate until blended. Pour into pan and let cool at room temperature completely. Cut into pieces. Enjoy!
Mix together first 3 ingredients and add M&M's. Spoon by tablespoon on to a lightly greased cookie sheet. Bake 8 to 10 minutes at 325°. This is a good recipe for children to make.
Peel and quarter potatoes. Place in pan; cover with water and boil until they can be pierced with a table knife. Drain in strainer or pat them completely dry before drying. In skillet, heat butter and olive oil over medium-high heat and add potatoes. Brown potatoes on all sides by turning individually. Cook until golden brown. Sprinkle with parsley just before serving.
Arrange chicken in 12 x 8-inch baking dish. Combine rest of ingredients in blender. Pour over chicken. Marinate approximately 1 hour. Bake in marinade at 375° for 1 1/2 hours. If doubling recipe, make only 1 1/2 times marinade.
Preheat oven to 350°. Beat butter, granulated sugar and brown sugar until fluffy; add eggs. Combine flour and baking soda. Blend into creamy mixture. Stir in M&M's, chocolate chips, raisins and nuts. Drop rounded teaspoonfuls of dough (1 1/2-inch balls), about 2 inches apart onto greased cookie sheets. Bake 13 to 15 minutes. Cool 3 minutes on cookie sheets, then transfer to wire rack. Store in tightly covered container. Makes about 5 1/2 dozen.
Combine wafer crumbs with butter and 1 tablespoon sugar. Press into greased 9 x 3-inch spring-form pan. Refrigerate. Beat together 2 packages cream cheese, sugar and flour until creamy smooth. Beat in eggs, one at a time. Add remaining cream cheese alternately with the eggs, beating well after each addition. Blend in vanilla and cream. Stir in chocolate chips. Pour into pan. Place on cookie sheet. Bake at 475° for 10 minutes, then at 250° for 1 hour. Let stand in turned off oven 1 1/2 hours more. Open oven door partially and leave in 30 minutes more. Top will have cracked appearance. Cool on rack to room temperature. Wrap and refrigerate overnight. To serve, remove from pan. Garnish with chocolate curls or piped on sweet cream cheese. Serves 16 to 18.
In a large pot, saute onion in butter until transparent. Add all the vegetables and saute for 5 minutes. Stir in broth and seasonings. Cook 15 to 20 minutes or until vegetables are tender. Stir in cream and heat through. Delicious!
Add 1/2 can water to pineapple and cook for 10 minutes. Add jello and mix good. Add buttermilk and Cool Whip. Beat with mixer and then congeal.
In saucepan, saute onion in butter. Add potatoes and barely cover with water; season with salt and pepper and cook until done. Stir in cream of chicken soup, milk and Velveeta. Heat until cheese is completely melted. Garnish with crumbled cooked bacon, chives and grated cheese.
Mix all ingredients together to make batter. Melt 1 stick of margarine in baking dish. Pour batter into melted margarine. Pour fruit over the batter. Bake at 350° for 45 minutes. You can use any kind of canned fruit.
Lightly grease 9 x 13-inch pan. Preheat oven to 350° (glass pan 325°). Combine cheeses and sour cream with onions. Layer half the noodles in bottom of pan and top with all cheese mixture (spread evenly). Top with remaining noodles. Top with meat sauce. Sprinkle with Parmesan cheese. Bake uncovered 35 to 40 minutes. Makes 8 to 10 servings.
Put ingredients in crock-pot and cook for 8 hours on slow. Can as usual in hot jars.
Mix ingredients into 3-quart saucepan and simmer on low heat 10 minutes until cheese is melted.
Grind cranberries. Stir in marshmallows and sugar. Chill overnight. Add nuts and apples. Fold in whipped cream. Chill. Heap on pineapple slices.
Heat oven to 375°. Grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions; set aside.
Cream sugar and salad dressing together. To this mixture add flour, cocoa and baking soda which has been sifted and measured. Next add water, vanilla and salt. Mix thoroughly. Pour batter into a greased 9 x 13-inch pan and bake at 350° for 20 to 25 minutes or until done.
Combine everything together and refrigerate for 24 hours for flavor. The next day blend together. Especially good with cucumbers and zucchini.
In a 12-inch skillet, brown meat with onions; drain. Add picante sauce, beans and chili powder; bring to boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in tomato and avocado; remove from heat. Sprinkle cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional chips. Makes 6 to 8 servings.
Break bread into 1-inch pieces. Place half of bread in buttered 3-quart casserole dish. Over this, spread in layers the mushrooms, olives and cheese. Spread remaining bread cubes over top.
Rinse chicken and pat dry. Arrange in 9 x 13-inch baking dish. Combine cranberry sauce, onion soup mix and salad dressing in bowl; mix well. Spoon over chicken. Marinate in refrigerator for several hours.
Brown onions, rice and beef in oleo. Add all other ingredients and place in a large baking dish. Cover with foil and bake for 30 minutes on 325°.
Sift flour and salt. Cut in grated cheese and butter. Add milk and mix. Roll for pastry. Spread with deviled ham. Roll like jelly roll. Chill in refrigerator. Slice thin. Bake on cookie sheet at 400° for about 10 minutes. Serve.
In a large bowl, combine water and condensed milk and mix. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped whipping cream. Put vanilla wafers and bananas in bottom of bowl. Put 1/2 pudding mixture over. Put another layer of wafers and bananas. Put remaining pudding on top. Crumble a few wafers and sprinkle over top of pudding and refrigerate.
Drain sausage and cut each sausage into 3 pieces. Cut the cheese into small squares, one for each piece of sausage. Cut the pickles into bite-size pieces, one for each piece of sausage. Push a toothpick through a sausage piece, followed by a pickle piece, then a piece of cheese. Repeat for all sausage, pickle and cheese pieces. The pickle's in the middle!
In medium saucepan, stir together all ingredients. Bring to a boil over high heat, stirring often. Reduce heat. Cover. Simmer slowly for 45 to 50 minutes, or until rind is tender and translucent. Cool. Refrigerate rind with liquid in covered glass container. Store for at least 12 hours before serving to blend flavors. Pickles will keep up to 2 weeks.
Crumble 1 1/2 sleeves of crackers and sprinkle in bottom of casserole dish. Drizzle melted butter over crackers. After chicken has been cooked and deboned, place chicken meat on top of crackers and butter mixture.
Preheat oven to 350° (325° if using glass pans). Mix yeast in warm water. Stir in 1/2 of flour to make a thin mixture and let stand in warm place 30 minutes or until mixture starts to get light and frothy. Cream the butter; add sugar gradually and beat until fluffy. Set aside 1/8 cup of flour. Mix together remaining flour, baking powder, spices and salt. Add to butter mixture alternately with the milk, beginning and ending with dry ingredients. Add to yeast mixture. Dredge raisins in 1/8 cup flour and stir into batter which should be like thick, whipped cream; if too thick, add a little milk. Spread batter in greased and floured loaf pans (two). Bake about 50 minutes or golden brown. Remove from pans after 10 minutes. Cool on racks.
Melt butterscotch morsels in a saucepan over medium heat. Remove from heat and add chow mein noodles and peanuts; coat well. Drop by spoonfuls onto waxed paper; let set. Yield: approximately 2 dozen.
Dot each chop with butter; sprinkle each with Lipton onion soup mix (dry). Sprinkle remainder over top while in crock-pot. Cook on low for 9 to 10 hours. Delicious!
Cook Eagle Brand, stirring constantly, on medium heat until thick. Add dates and nuts. Spread frosting consisting of oleo, powdered sugar, vanilla and milk. Spread on Ritz crackers (cover completely). Bake 3 to 5 minutes at 375°. Ice with a small amount of white icing.
In a large skillet, cook bacon until crisp. Remove and set aside. Add onion and green pepper to the bacon grease and saute until tender. Blend in flour, brown sugar, Worcestershire sauce, salt, pepper and mustard. Add tomatoes. Cook, stirring constantly, until thickened. Add beans and heat thoroughly. Top with bacon. Serves 6 to 8.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each egg. Sift flour, salt and soda together and add alternately with sour cream. Add all flavorings; mix well. Bake in tube pan 1 1/2 hours at 350°.
Combine meats, salt, monosodium, pepper, onions, rice and eggs; mixing well. Form into 10 to 12 fat rolls (about as long as your thumb).
Beat the butter in a small bowl until creamy. Add the honey and lemon juice; mix well. Use the butter right away or chill it in a covered bowl.
Beat eggs, sugar and oil. Add bananas and vanilla; mix well. Sift flour, soda and salt into mixture. Add nuts. Bake at 325° until done.
Mix well. Bake at 250° for 5 hours. Do not uncover during baking!
Mix graham crackers with oleo to make crust. Beat powdered sugar, eggs and 1 stick oleo for 10 minutes. Spread on crust. Slice bananas. Layer the fruit. Top with Cool Whip.
In a large pot, combine bouillon, water, potatoes, carrots, celery and onion. Cook 20 minutes on medium to medium high. Add broccoli and cauliflower. Cook 20 minutes more. Add soup and cheese. Cook on medium-low until cheese melts. Even better the next day!
Preheat oven to 350°. Butter an 8-inch greased pan. In medium-sized saucepan, combine oleo and sugar. Heat while stirring, until oleo melts. Stir in oats, baking powder, vanilla and salt. Blend thoroughly. Turn into pan. Spread evenly over bottom of pan. Bake 20 to 25 minutes or until edges are lightly brown. Remove from oven. Let cool about 3 minutes. Sprinkle with chocolate chips. When melted, spread evenly over top. Cool. Cut into bars. Makes 28 (1 x 2-inch) squares.
In a large mixing bowl, mash potatoes thoroughly; add egg yolk, salt, cinnamon and butter, mixing well. Shape 6 balls by molding sweet potato mixture around each marshmallow. Beat egg white until foamy. Roll balls in egg white, then in corn flakes. Place in a baking dish. Bake at 350° for 10 to 12 minutes until golden brown. Serves 6.
Roll bread flat with rolling pin (4 pieces at a time). In small bowl, combine milk, mustard and Worcestershire sauce. Cut bacon slices in half. Lay 3 halves closely together; place bread on top and spread approximately 1 tablespoon of milk mixture on top. Sprinkle cheese on top of mixture. Roll bacon around bread; secure each piece of bacon with a toothpick. Chill.
Slice Twinkies and place in a 13 x 9-inch pan to form bottom layer. Slice bananas over Twinkies. Prepare pudding according to box directions. Spoon half of the pudding over the bananas and Twinkies. Spoon of the the pineapple on top of the pudding. Spoon the rest of the pudding on top of the pineapple. Cover with all of the Cool Whip and garnish with nuts.
Dissolve jello in hot water; add cranberry sauce and beat together with wire whip. Add pineapple. I cool until starting to thicken, then add apples. Pour into dish or mold. Chill until firm; can top with Cool Whip. Serves 6 to 8.
Brown ground beef and drain well. Put a layer of Doritos in bottom of baking dish. Mix chili with ground beef. Put a layer of chili beef mixture on Doritos, then a layer of grated cheese. Continue to layer with remaining Doritos and chili beef mixture and cheese on top of layers. Bake for 25 minutes at 350°.
In a large skillet, heat oil. Add onion and beef. Cook, stirring with a fork to break up meat, until beef is browned and onion is tender. Drain.
In a 9 x 13-inch baking dish, melt butter with garlic. Dip chicken in batter then in oat mixture. Bake at 375° for 1 hour.
Brown ribs in oil in Dutch oven. In bowl, combine parsley, garlic, bay leaf, thyme, salt, bouillon cube and 1 cup boiling water. Pour over ribs and simmer, uncovered, 10 minutes.
Place ground beef, onion, peppers and celery in pan and simmer, covered, until vegetables are tender and beef browned; drain. While browning, cook macaroni; drain. To the beef and peppers, add 1 cup tomato sauce, drained mushrooms and 1 can crushed tomatoes. Stir. Add in the macaroni. Add salt, pepper, oregano and garlic powder to taste. Put in casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix all ingredients together in a large bowl. Spread gently in a 13 x 9-inch pan or 3 quart casserole dish. Bake at 350° for 1 1/2 hours.
With mixer at low speed, beat cream cheese until smooth. Gradually blend in milk. Add pudding mix and beat at low speed 2 minutes. Fold in one cup Cool Whip. Spoon into crust. Frost with remaining Cool Whip. Chill at least 2 hours.
Break 1/2 the cake into small pieces in a punch bowl; add 1/2 the pudding, 1 can cherry pie filling and 1 can pineapple. Repeat. Cover with Cool Whip and nuts.
Sift together powdered sugar and cocoa. Melt cheese and margarine. Pour over sugar and cocoa mixture. Add nuts and vanilla. Mix well and pour into greased cookie sheet. Let set to cool. This will take a large mixing bowl.
Mix flour and sugar in a medium saucepan. Gradually add milk and other ingredients. Cook over low heat until thick. Add coconut. Pour into baked pie crust. Chill overnight. Top with Cool Whip and toasted coconut.
Spread one side of bread with margarine; top each of four slices, margarine side up, with one slice of cheese, folded, and 1 slice of ham and 1 slice of bread (margarine side down). Mix together eggs, cream and salt. Melt 1 tablespoon margarine in skillet or griddle over medium heat. Quickly dip both sides of sandwich into mixture; shake off excess. Saute in margarine for 10 to 15 minutes or until light brown. Turn over and brown other side; use margarine as needed until all are done. Garnish with avocado slices if desired.
Combine flour, sugar and yeast in large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap. Let stand at least 2 days in warm place.
Peel and slice potatoes. Melt margarine, and crush corn flakes. Dip potato slices into melted margarine and then into corn flake crumbs. Arrange potatoes on greased baking sheet and bake at 350° until they test done when pierced with a fork.
Dough: Add Crisco, sugar and eggs; beat well. Add flour and baking powder alternately with milk and vanilla to form dough hard enough to roll. Use pan 9 x 12-inches and layer with dough. Reserve enough dough for top layer.
Crust: Mix flour, walnuts and margarine. Press mixture into greased 12 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Assorted toppings: tomatoes, sour cream, taco sauce, jalapeno peppers and lettuce.
Cook chicken until it comes off bones. Add rest of ingredients to broth, except the rivels. Bring to a boil. While waiting for boil, make rivels.
Mix Jell-O and	water;	let cool while cake bakes. Add pop. Punch holes in cake and pour Jell-O over it.
In a 1-quart saucepan, stir together chocolate chips and peanut butter. Cook over low heat until melted. Stir in corn flakes and nuts. Drop by teaspoons onto waxed paper. Cool 15 to 20 minutes.
Simmer first 5 ingredients until done. Drain. Add butter and seasonings; top with cheese. Bake at 350° until cheese is brown. This one will surprise you, it's really different!
Melt chocolate and oleo. Let cool. Add eggs, sugar, flour, baking powder and dash of salt. Beat and add vanilla.
Melt margarine in 2 qt. Casserole. Mix all dry ingredients; beat in milk until lumps are gone. Pour batter into melted margarine. Do not stir! Spoon sliced peaches over top of batter. Do not stir! Bake 45 minutes at 350 degrees or until top is brown.
Boil chicken breasts; debone and put on bottom of casserole dish. Pour mixed vegetables over chicken. Mix can of chicken soup with 2 cups broth. Pour over vegetables. Mix flour and milk. Pour over for topping. Bake at 350° until brown. Serves 10 to 12.
Remove all of the fat and gristle from the chicken. Place in a container and pour the dressing over the chicken. Place in the refrigerator overnight. Grill, baste with remaining dressing while grilling.
Mix all ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and serve. Makes about 4 dozen.
Cut up kielbasa into pieces and place in crock-pot. Add jelly and chili sauce. Cook on low for 2 to 3 hours, stirring occasionally. Serve with toothpicks.
Prepare fettuccine according to package directions. Add broccoli for last 4 min. of cooking time. Drain. In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Heat oil to lightly brown garlic. Add mushrooms, clams and a little salt and pepper and a cup of wine. Also, add some butter and the spices you like. Reduce and then add another cup of wine and the shrimp and cook until done. Serve over linguine al dente.
After boiling water, margarine and oil, add to sugar, flour and cocoa. Mix well. Then add egg mixture. Mix until well mixed. Pour in cookie sheet sized pan and bake at 350° for 20 minutes.
Mix all ingredients and place in bundt pan. Bake at 350° for 35 minutes.
Blend together first six ingredients. Add cereal and mix well. Spread in a greased 9 x 13-inch pan. Bake 1 hour at 350°. May be topped with cream of mushroom soup diluted 1/2 strength.
Combine marshmallows, evaporated milk, butter, sugar and salt in a saucepan. Cook and stir over medium heat until mixture comes to a full boil, then boil for 5 minutes over medium heat, stirring constantly. Remove from heat and beat in chocolate chips until melted. Add vanilla and nuts; beat until blended. Pour into greased 9 x 9 x 2-inch pan. Chill until firm.
Drain pineapple. Mix brown sugar, sugar, shortening and vanilla. Add eggs and mix well. Add the rest of ingredients to mix. Spoon onto cookie sheet. Bake at 375° for 8 minutes.