HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients together. Dissolve soda in the buttermilk and place in a loaf pan. Bake in the oven at 425°. A small amount of allspice and cloves can be added if desired.
Combine all ingredients well. Pour into well greased casserole dish. Bake at 350 degrees for 30 minutes or until well set.
Preheat oven to 450°. Bake the empty pie shell 8 minutes. Allow it to cool. Reduce oven to 375°. In a mixing bowl, cream the butter and brown sugar. Beat in the eggs, one at a time until smooth. Stir in corn syrup, pecans, rum and salt; blend thoroughly. Pour mixture in pie shell. Bake 40 to 45 minutes.
Chop all ingredients together. Place in a bowl and chill. This is delicious with pintos.
Cook spinach. Drain well; press out excess liquid. In a medium saucepan, combine remaining ingredients. Cook and stir over low heat until cheese is melted and heated through. Stir in spinach. Serve with crackers or tortilla chips.
Saute onion and celery in butter in a skillet until tender. Add mixture to bread cubes which have been placed in a large pan. Sprinkle with seasonings which have been mixed together and mix well. Add water and egg. Toss together with forks. Stuff thawed bird and immediately roast.
Combine first five ingredients and place in baking dish. Top with crumbled crackers. Drizzle with melted margarine. Bake at 350° for 30 minutes, uncovered. Serve hot.
Heat oven to 400°. Grease 10-inch glass pie plate. Combine cheese, poultry, broccoli and onion in prepared pie plate. Combine milk, pie crust mix, eggs, salt and pepper in a blender. Mix at high speed until smooth. Pour over ingredients in pie plate. Bake for 25 to 30 minutes or until knife inserted in center comes out clean. Cool for 5 minutes before serving. Garnish with tomato wedges. Makes 8 servings.
Layer chicken in greased 13 x 9-inch baking dish. Add layer of	grated	onion.	Layer peas. Spread on soup and then add chicken broth. Mix Bisquick, butter and milk and cover top of dish with	this mixture.	Bake at 350° for 30 to 45 minutes.
Brown hamburger and onions; salt and pepper. Add chili powder. Stir in flour. Add tomatoes and water, then beans. Cook about 10 to 15 minutes. Bring to a boil, then turn to low temperature.
Blend Eagle Brand milk and vanilla. Gradually add sugar, mixing until smooth and creamy. Result: One and 1/3 pounds real homemade candy. Can be used between nut meats or stuffing for dates.
Put oleo, cocoa and Coca-Cola in boiler. Bring to a boil. Combine flour and sugar and pour mixture over. Mix well. Add buttermilk, soda, salt, eggs and vanilla. Add marshmallows. This is a thin batter and marshmallows will float. Pour into a greased and floured pan (13 x 9-inch). Bake at 350° for 40 to 45 minutes.
In a bowl, cut up cheese and butter; melt in microwave. In a large bowl, mix powdered sugar, cocoa and melted cheese and butter. Add vanilla and nuts. Mix well. Place in 8 x 8-inch pan, greased with butter. Refrigerate until hard (2 or 3 hours). Best if left refrigerated overnight.
Sift the flour, baking powder, sugar, soda and salt together. Put in measuring cup the juice and grated rind of orange, melted shortening and boiling water, enough to make 3/4 cup of liquid. Add egg and mix with dry ingredients. Do not beat too much. Add chopped nuts and cranberries. Bake at 325° for 1 hour. Keep 24 hours before serving.
Mix cream of mushroom soup with sour cream. Make stuffing. Place cooked chicken in casserole. Cover with soup mixture and top with stuffing. Bake at 350 for 1/2 to 3/4 hour.
Bring water and sugar to a hard boil. Let cool to room temperature. Add 1 pint Everclear and peppermint extract. Bottle and enjoy.
Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 1/2 cup water, tomato juice, beef broth or water, bouillon granules and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour (or bake in a 325° oven, covered, for 1 hour). Add carrots, potatoes and onions to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm.
Melt chocolate over very low heat, stirring constantly. Cool. Cream butter with yolk. Gradually add sugar, blending well. Stir in chocolate and liqueur. Chill until firm enough to handle. Shape into 3/4-inch balls. Roll in coconut; chill. Keep refrigerated. Makes about 30.
In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased crock-pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on low for 8 to 10 hours or high 3 to 4 hours. Serves 4 to 6 people.
Mix first 3 ingredients and put in a 9 x 12 pan. Blend next 3 ingredients and spread over crust. Bake at 350° for 20 minutes. Beat egg yolks and add pumpkin, sugar, milk, salt and cinnamon. Cook 5 minutes until thick. Soften gelatin in water and add water to pumpkin mixture. Let cool. Beat egg whites until stiff. Add 1/4 cup sugar; fold into the cool pumpkin mixture. Pour over cheese mixture. Allow to set in refrigerator until firm. Then top with Cool Whip and cover.
Thaw pastry sheets. Cut along folds to make three pieces. Roll each piece out to about twice its size. Spread with butter and sprinkle with cinnamon, sugar and nuts which have been mixed together. Roll each piece over twice lengthwise and press edges together. Brush with egg wash (to make wash mix egg and water together) and cut into 1 1/2 to 2-inch pieces. Place on ungreased cookie sheet about 1/2-inch apart and bake at 400° for 20 to 25 minutes or until lightly browned and puffed nicely. Glaze with a mixture of butter, powdered sugar, milk and vanilla, if desired. Yields approximately 60 goodies.
Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Stir in cold water. Stir in ice cream until smooth. Pour into glass serving bowl. Add fruit once chilled and set. Refrigerate 3 hours or until firm. Garnish with Cool Whip and nuts. Makes 8 servings.
Saute meat and onion in oil. Add tomatoes, mushrooms and seasonings and bring to boil. Add noodles and stir. Simmer and cook 30 minutes or until noodles are done. Pour into casserole and top with grated cheese. Place under broiler or bake until cheese is melted. If made ahead of time and refrigerated, bake at 350° for 30 minutes.
Preheat oven to 350° (325° for glass dish). In 9 x 13-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour sweetened condensed milk evenly over crumbs. Top with chips, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and garnish as desired. Cut into bars. Store loosely covered at room temperature.
Bring to boil 2 cups salted water. Prepare the string beans, cut in half inch lengths. Boil them, uncovered, in the water, adding the butter. Peel and dice the potatoes, and add them to the beans after the beans have boiled 15 minutes. Boil for 15 more minutes; then sift in the flour, sprinkle with pepper and add the vinegar.
Brown ground beef. Layer in buttered baking dish the sliced potatoes, sliced onions, celery, ground beef, peppers and kidney beans. Top with tomato soup. Sprinkle with cheese. Bake at 350° for 2 hours.
Combine in slow cooker and cook 10 hours (or in Dutch oven in 325° oven for 3 hours). Let set for 20 minutes, then thinly slice. Make sandwiches on buttered French or hard rolls. Top with Swiss cheese, if desired. Serve with bowls of broth for dipping.
Put 2 tablespoons oil in electric skillet. Cut cabbage into 8 parts and place on bottom of skillet. Cut carrots and potatoes into bite-size pieces. Place on top of cabbage. Add onion, cut in large pieces, then put sausage which has been cut into 1 to 1 1/2-inch pieces on top. Pour 1 1/2 cups of water over these. Add salt and pepper to taste. Cook with lid on skillet over medium heat for approximately 30 minutes or until vegetables are done.
Dissolve gelatin in heated juice from cherries and pineapple, then add Cokes, cherries, pineapple and nuts. Grate frozen cream cheese over top of mold (gives appearance of snow). Place in refrigerator to congeal. Frozen Cokes make it congeal faster. Delicious and perfect for Thanksgiving and Christmas. Serves 10.
Coarsely chop 1 1/2 cups candies; reserve remaining for decoration. Beat together margarine and sugars until light and fluffy. Blend in eggs and vanilla. Add combine flour, soda and salt; mix well. Stir in chopped candies and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes. Remove from oven; immediately press 3 reserved candies into top of each cookie. Cool on wire rack. Makes 5 dozen cookies.
Grease a 3-quart casserole; layer potatoes and onions. Add water, salt and pepper. Cover; cook on High for 8 or 9 minutes. Crumble corned beef on top; cut cabbage into 4 wedges. Place on top of corned beef. Pour butter over cabbage. Cover. Cook on High for 10 to 12 minutes (until cabbage is tender). Let stand 5 minutes.
Cook water, syrup and sugar until it spins a thread when dropped from a spoon. Beat egg whites until stiff with salt. Add cooked syrup slowly while beating. Add vanilla and beat until mixture thickens. Add pecans and beat by hand until mixture loses its glossy look. Drop by teaspoon onto waxed paper.
In a large bowl, stir together all ingredients until well mixed. Cover and refrigerate 1 hour before serving. Makes 10 cups salad.
Put in a bowl, 4 tablespoons cornstarch, 2 tablespoons sherry or pineapple juice and 4 tablespoons soy sauce. Toss pork in this mixture.
Add 3 cups flour or more to make dough stiff, 1 teaspoon cinnamon and 1 teaspoon nutmeg. Drop by spoonful on greased cookie sheet. Nuts may be added.
Press 4 garlic cloves in small dish with lemon juice. Rub mixture over chicken. Marinate 10 minutes. Melt butter and oil in large skillet. Add chicken; saute until browned. Add mushrooms, wine, bay leaf and remaining garlic. Cover and cook 10 minutes. Blend mustard and broth and add to skillet. Cook, covered, another 15 minutes. Remove chicken and whole garlic. Discard bay leaf. Bring pan liquids to a boil and cook until reduced and thickened. Pour over chicken. Spread garlic cloves on crusty French baguette.
Combine ingredients. Place in 2 refrigerator trays or metal cake pan. Freeze almost solid. Stir with a spoon to make smooth (or mix with mixer). Freeze several hours. Can be used as dessert or drinks. Add 7-Up over top for a great punch.
Drain salmon and reserve juice. Add eggs and enough milk to make 1 cup. Combine this with all other ingredients. Pour into loaf pan and bake in 350° oven for about 30 minutes.
Heat oven to 400°. In one bowl, mix butter, sugar and vanilla thoroughly. In a different bowl, mix flour, salt and nuts together with your hands. Mix flour mixture with sugar mixture. Make a dough into 1-inch balls. Place them on a greased baking sheet. Bake for 10 to 12 minutes or until set or not doughy anymore. While warm, roll the balls in confectioners sugar. Let the balls cool. Roll in sugar again.
Mix all of the ingredients. (Yes, the icing goes into the batter.) Spray a Bundt pan with cooking spray. Pour into pan and bake at 350° for 55 to 60 minutes. Cool cake in pan about 10 to 15 minutes. Then enjoy.
Place chicken in a 3-quart dish. Cook in oven until almost done at 350°. Top with cheese. Stir soup and spread over cheese. Top with tomato slices. Combine oleo and stuffing mix; sprinkle over tomatoes. Bake, uncovered, until chicken is tender.
Grease and flour a 10 x 4-inch angel cake tube pan. Preheat oven slow to 325°. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice onto wax paper. Beat the butter, sugar, honey and eggs in a large bowl with electric mixer until light and fluffy for 3 minutes. Sprinkle 1/4 cup flour mixture over fruits and nuts. Add remaining flour mixture alternately with milk to the fluffy butter mixture, beating until smooth. Stir in fruits and nuts. Spoon into prepared pan. Bake in preheated slow oven at 325° for 1 hour and 30 minutes, or until top springs back when lightly touched with fingertip. Cool on wire rack in pan for 20 minutes. Loosen around edges with knife. Turn out on rack. Cool completely. Wrap in foil or plastic. Cake slices best the next day. Makes 6 servings.
Beat egg whites until they form a peak. Add sugar a little at a time. Beat until stiff. Fold in flavoring and nuts. Bake on greased cookie sheet at 300° for 25 to 30 minutes.
Freeze applesauce in popsicle trays for a delicious and refreshing low-sugar summer treat. Your children will love it!
Thoroughly cream shortening, brown sugar and granulated sugar. Add eggs, hot water and vanilla. Beat well and add sifted together: cake flour, salt and soda. Add chocolate and pecans. Drop by spoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake in slow 300° oven 25 to 30 minutes.
Position knife blade in food processor bowl. Add orange. Top with cover; process about 10 seconds. Scrape sides of bowl with a rubber spatula and process orange an additional 3 to 5 seconds, or until finely chopped. Combine orange and the next 6 ingredients in a medium bowl; stir well. Cover and chill at least 2 hours. Garnish with grated orange rind, if desired. Makes about 8 servings.
Mix dry ingredients. Mix eggs, milk and cream. Add dry ingredients to liquid. Add melted butter and mix well.
Cream sugar, butter, and Crisco well. Add eggs one at a time, yolks only. Mix well. Sift flour and soda together; add to mixture alternately with buttermilk. Add coconut and vanilla. Beat egg whites until stiff and fold into mixture. Bake at 350 degrees for 35 to 40 minutes in three layer pans.
Mix cake mix as directed. Add remaining ingredients. Bake at 350° for 50 to 55 minutes.
Poach chicken for 15 minutes in a big pot. Skin, bone and shred. Combine next 6 ingredients for the dressing. Pour 1/2 over chicken. Reserve the rest. Make pasta.
Put peaches in blender or mash until fine. Add sugar. Mix milk, condensed milk and sour cream together. Add peaches and freeze. Makes 1 gallon.
In oblong Pyrex dish, approximately 9 x 12-inches, slice in small pieces, enough potatoes to layer the bottom of dish or enough to feed 4 people. Salt and pepper to taste. Pour in enough milk to keep potatoes from sticking (about 1/2 cup). Dice Velveeta cheese (about 1/2 pound) on top of potatoes.. Lay pork chops on top of potatoes. Salt and pepper to taste. Bake at 350° for 1 hour or until chops are good and brown. Onions can be sliced in potatoes, if desired.
Remove from oven and top with crescent rolls, cheese and French fried onions. Bake another 15 minutes, uncovered.
Steam broccoli until tender. Stir uncooked rice into cream of chicken and cream of mushroom soups. Layer broccoli, rice-soup mixture and cheese in a baking dish. Repeat layering process. Bake in preheated oven at 400° for about 30 minutes. Makes a 13 x 9-inch size dish.
In large bowl, combine mayo, garlic salt, lemon pepper, tuna, celery, egg, onion, bell pepper and pimiento. Mix thoroughly. Place generous 1/2 cup filling on one side of each tortilla. Top with lettuce and cheese. Fold tortillas over; serve with salsa, if desired. Makes 6 servings.
In skillet, brown and drain the beef, onion and green pepper. Add tomatoes (chop slightly in blender), mushrooms, oregano, salt, pepper and garlic powder. Simmer, uncovered, for 10 minutes. Cook spaghetti noodles and drain. Place half of the noodles in greased 9 x 13 x 2-inch pan. Top with half the ground beef mixture. Sprinkle with 1 cup shredded Cheddar. Repeat layers. Mix can of cream of mushroom soup with 1/4 cup water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through.
Cook potatoes (do not overcook). Peel and slice in serving dish. Fry bacon, break or crumble, and set aside. Mix sugar, flour and mustard and stir into bacon drippings. Gradually add vinegar. Cook until thickens. Add chopped celery, onion, radishes and parsley to potatoes. Add broken up pieces of bacon. Pour vinegar gravy over all. Add salt and pepper to taste. Serve warm.
Cream butter, sugar and shortening. Add one egg at a time. Sift flour and baking powder together. Add alternately with milk. Add flavoring. Put in a cold oven at 325° for 1 hour and 30 minutes.
Brown meat and drain. Add tomato sauce and 1/2 cup green pepper over medium heat for 5 minutes, stirring occasionally. Add beans and 1/4 pound cheese; continue to cook until cheese is melted. Dip tortilla in hot oil; drain and fill each tortilla with 1/4 cup of mixture and roll up. Place seam side down in a 9 x 13-inch baking pan. Top with remaining meat mixture; cover and bake at 350° for 20 minutes. Top with remaining cheese. Continue baking, uncovered, 5 to 8 minutes or until cheese is melted. Top with remaining pepper and tomatoes. Garnish as desired. Makes 4 servings.
Boil 2 cups water. Add macaroni. Boil eggs. Place tuna, relish, chopped onion and Miracle Whip in bowl. Stir; add to macaroni. Serve chilled.
Dissolve cherry jello in heated (bubbling) cherry pie filling. Remove from heat. Stir in crushed pineapple, juice and all. Add chopped nuts and 7-Up. Mix and pour into large dish or bowl. Let jell. This is pretty for Christmas.
Stir-fry chicken in hot oil until just done. Add all ingredients and stir-fry until crisp-tender. Combine cornstarch, ginger and soy sauce. Add to stock and mix well. Add to vegetables and chicken. Cook 2 minutes, until thickened. Serve over cooked linguine or with cooked rice.
Chop onion, tomatoes and lettuce. Toss with grated Cheddar cheese, Thousand Island or French dressing and hot sauce to taste. Crunch and add Doritos tortilla chips. Slice and add avocado. Brown ground beef; add kidney beans and salt. Simmer for 10 minutes; mix into cold salad. Decorate with tortilla chips, avocado and tomato slices.
In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside. In medium saucepan, sprinkle unflavored gelatine over water. Let it stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 2 minutes. Blend in milk mixture. Continue stirring over low heat until mixture is slightly thickened, about 5 minutes. Blend in pumpkin. Turn into prepared crust; chill until firm. Garnish, if desired, with whipped cream. Serves 8.
Mix sugar with 2 cups of the water. Bring to boil; cool. Combine this syrup with the remaining 2 cups water, lemon juice, cranberry juice, pineapple juice and the salt. Freeze. When ready to use, put in punch bowl and pour Dr. Pepper over it. Break up into a slush or instead of freezing, keep concentrate in refrigerator until time to serve. When ready to serve, pour over ice and add Dr. Pepper. Makes approximately 3 1/2 quarts or 25 to 30 servings.
Melt caramels, 1/3 cup evaporated milk and brown sugar, stirring constantly. Set	aside.	Mix cake mix, butter, 1/3 cup evaporated milk and vanilla. Stir in nuts. Spread half of the batter in	a greased 9 x 13-inch pan and bake at 350° for 6 minutes (batter should still be very soft). Pour caramel mixture evenly over crust and sprinkle chocolate chips over the top. Crumble remaining brownie mixture on the top. Bake for 16 to 18 minutes.
Grind together cranberries, oranges and celery. Add sugar; let stand 1 hour. Dissolve Jell-O in 1 3/4 cups hot water. Add with other ingredients in oblong baking dish. Refrigerate until set.
Mix all ingredients, but add 7-Up last. Bake at 350° for 40 minutes.
Sprinkle apples with 1/4 cup sugar. Set aside. Blend together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
Cream together the powdered sugar and butter. Add egg, salt and vanilla. Mix well until light and fluffy. Spread this in the 2 pie crusts. Chill. Whip the cream until stiff; blend in the pineapple (drained) and nuts. Spoon on top of the sugar, butter mixture and chill again.
Melt butter in 9 x 13-inch pan. Add in layers: graham cracker crumbs, chocolate chips, butterscotch chips, coconut and nuts. Bake at 375° for 25 minutes.
Let the cheese warm to room temperature; add the bottle of shrimp cocktail and steak sauce. Stir by hand until uniform. A blender will shred the shrimp.
Mix first 3 ingredients together. Mix water, vinegar and egg thoroughly, then add to dry mixture. Makes double crust pie.
Grind rolled oats in blender until fine. Add all ingredients into bread maker pan, yeast first, then flour. Then add remaining ingredients, saving the water until last. Select "white bread" setting.
Sift flour with soda. Beat eggs and sugar; add oil, then flour and soda. Add vanilla, apples and nuts. Bake at 350° for 35 to 40 minutes until done. Makes 3 layers. Grease and flour pans.
Make white sauce with margarine, flour, milk and salt. Add mayonnaise, Worcestershire sauce and nutmeg. Mix well. Arrange broccoli and pasta in a 12 x 8-inch baking dish. Sprinkle with Parmesan cheese (1/2 cup). Cover with chicken (diced or shredded). Top with sauce and remaining cheese. Bake 35 to 40 minutes at 350°. (Let stand 10 minutes before serving.)
Combine the chicken with the chopped apple, green onion, peanuts, the mayonnaise, curry powder and hot sauce in a large bowl, blending well. Cover with plastic wrap and refrigerate for 4 hours or until well chilled. Shape the chilled chicken mixture into 1-inch balls (about 1 tablespoon each). Roll in the shredded coconut on wax paper. Refrigerate until serving time. Makes 24.
Combine gelatin and boiling water; stir until gelatin dissolves.	Add next 4 ingredients. Divide mixture in half; freeze half juice mixture and chill remaining half. To serve, partially thaw frozen mixture, then place in punch bowl and break into chunks.	Stir in chilled juice mixture and ginger ale. Yields 7 quarts.
Mix sugar, milk and flour. Pour into Dutch oven with melted butter. Pour peaches over mixtures; sprinkle cinnamon over peaches. Cover Dutch oven with lid. Place hot coals over top and under.
Cream margarine; add sugar, then eggs, one at a time. Cream all until light and fluffy. Add remaining ingredients. Bake in greased and floured pans in 350° oven.
Stir together thoroughly and put in two unbaked pie shells. Bake 70 minutes at 375°.
Mix all ingredients and let it stand for 5 to 10 minutes. Drop by teaspoon in hot vegetable oil and slowly brown on both sides. Make sure cream cheese is softened. Cover with mushroom soup. Dilute with milk (optional).
Cut potatoes up into about 1-inch pieces. Add water until it covers the potatoes. Boil in a large pot about 1/2 hour (until pieces break easily). Add butter and ham; cook 15 minutes. Add green beans. Add a little water if needed to make consistency. Simmer 20 minutes. Serve.
Dissolve jello in boiling water. Put frozen strawberries in hot jello and stir until melted; add crushed pineapple and stir well. Pour into shallow dish and chill 2 hours or overnight.
Combine Ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9-inch baking dish that has been coated with nonstick spray and bake at 350° for 40 to 45 minutes.
Cut celery into pieces and cook in 1/2 cup water for 8 minutes. Drain and reserve water. Mix celery, soup and reserved water and put in casserole. Melt butter. Add crumbs to melted butter until absorbed, no more. Spread crumbs over casserole and bake at 3509° for 20 minutes.
Mix vinegar and baking soda and let settle. Set aside. Combine remaining ingredients then add vinegar, baking soda mixture. Bake in 2 (9-inch) pans at 350° for 30 to 35 minutes.
Stir flour, sugar and soda. Mix in eggs and fruit cocktail and mix 2 minutes. Pour into 9 x 13-inch pan. Sprinkle on top the brown sugar and chopped nuts. Bake at 350° for 3 minutes.
Combine Jell-O and hot water. Cool slightly. Add the rest of the ingredients and pour into a mold. Refrigerate. Goes well with ham.
Warm the cream cheese with the tomato soup. Add the Knox gelatine mixed with warm water. Add the rest of the ingredients; mix well. Pour into mold and let set overnight.