HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt peanut butter and butter in microwave. Add sugar, eggs, flour, baking powder and vanilla. Press into a 9 x 11-inch baking pan. Bake at 350° for 20 to 30 minutes until lightly browned. Will look doughy, but do not overcook. Makes 24 bars.
Boil chicken until tender (reserve 2 cups of broth). Melt margarine in broth. Mix soups and sour cream. Strip chicken into pieces; put in a 13 x 9-inch pan. Spread soup mixture over chicken. Spread stuffing over the top of the soup mixture. Pour broth over the top of this. Cover with aluminum foil. Bake at 350° for 1 hour.
Combine all ingredients and chill. Serve with fresh pineapple, strawberries, apple slices, etc.
Beat eggs. Add sugar gradually until thick. Add cream, milk, salt and vanilla. Mix well and freeze.
Brown floured chicken in shortening. Place in baking dish. Add all other ingredients to skillet. Simmer 30 minutes. Pour over chicken and bake 1 hour in covered dish in 350° oven. Add 1 pound cooked shrimp the last 15 minutes. Serve with rice.
Blend together first 3 ingredients. Beat in egg and egg whites. Add yogurt and mix well. Blend dry ingredients separately, then stir into batter. Add vanilla. Fold in berries and nuts. Spoon into 12 muffin cups which have been sprayed with nonstick coating spray. Bake 15 to 20 minutes at 350°. Makes 16 muffins.
Mix all ingredients. Place in baking dish. Can be topped with 2 cups crushed potato chips. Bake 15 minutes at 450°.
Cook, drain and cool carrots. Boil soup, sugar, oil, vinegar and spices. Put in a 2-quart casserole with carrots, onion and peppers. Cover and let stand overnight in refrigerator.
For crumb mixture, combine flour, nuts, margarine and brown sugar. Spread into a baking pan. Bake in a 350° oven for 20 minutes, stir. Sprinkle 2/3 of the crumbs into a 13 x 9 x 2-inch pan. In a mixing bowl, combine egg whites, strawberries, sugar and lemon juice. Mix until creamy. In a small mixing bowl, beat the whip cream until smooth. Combine both mixtures together. Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top. Cover. Freeze at least 6 hours.
Mix all ingredients, except Doritos and dressing. When ready to serve, add Doritos and dressing (enough to coat), then toss.
Combine all ingredients in one mixing bowl. Mix well. Pour into greased baking dish (pan) and bake in 350° oven for 40 to 45 minutes. Cool and frost.
Mix all ingredients together. Beat egg whites until stiff and fold in last. Bake at 350° for 20 to 25 minutes.
Brown onion and ground beef; drain off grease. Add cream of mushroom soup, green beans, salt and a little milk. Heat in baking dish. Serve.
In mixing bowl, toss together Cheddar cheese, sour cream, chopped green onions, cilantro, Mexican blend seasoning, green chiles and vegetable oil. Mix well and set aside.
Dissolve yeast in warm water. Stir together flour and sugar. Add remaining ingredients and mix well. Store in refrigerator until ready to use. Make out biscuits and place in pan. Let stand 30 minutes to 1 hour before baking. Bake at 450° until brown.
Preheat oven to 350°. Mix together all ingredients. Bake until golden brown (approximately 45 minutes to one hour). Top with instant pudding (vanilla or lemon flavor).
Brown steak in a little oil. Add green pepper, onion, celery and tomatoes. Add a little water and flour to thicken. Add a dash of Worcestershire sauce. Simmer until meat is tender. Serve over rice.
Brown the garlic and onion in oil until tender, then add the brown sugar, ginger, water, curry powder and cornstarch. Add tomatoes last, and only heat through. Serve over rice or noodles.
Mix tomatoes, chillies and onions together. Chill overnight or 3 or 4 hours before serving.
Place beans in baking dish. Mix in onion, dry mustard, brown sugar and ketchup. Lay bacon on top of beans. Bake in 350° oven until bacon is done (30 to 40 minutes).
Cook grits in salted water until done. Remove from heat and add rest of ingredients. Pour into greased 2-quart baking dish. Bake at 350° for 35 to 40 minutes.
Preheat oven to 375°. In bowl, combine graham cracker crumbs, margarine and cinnamon, mixing thoroughly. Press crumb mixture into bottom of 9 x 13-inch nonstick pan. Bake 4 to 5 minutes or until lightly browned. Cool. Reduce oven temperature to 350°. In bowl, combine cream cheese, eggs, sugar, sour cream and lemon juice. Beat until smooth. Spread on top of crust. Bake on middle rack until set, 25 to 30 minutes. Cool. Cut into 24 squares.
Use blender button. Blend all ingredients in blender. Grease and flour 10-inch pie pan. Pour mix into pie pan and bake 40 to 50 minutes in 350° oven. It is so nice it makes it's own crust.
Preheat oven at 375°. Peel pear and cut in half, lengthwise. Butter baking dish. Sprinkle with 1/2 cup sugar. Place pears cut side down. Add seasonings and honey. Bake 20 minutes. Remove and pour cream and return to oven for 15 minutes. Serve hot, topped with ice cream.
Set aside 2 tablespoons of cheese for top. In skillet, melt 1 tablespoon butter and saute scallions and mushrooms, 2 to 3 minutes. Remove and set aside. Melt remaining butter and saute shrimp and scallops that have been cut into bite size pieces. Stir frequently. Drain. Add to mushroom mixture. In a large bowl, mix remaining ingredients and beat well. Pour seafood mixture evenly in pie shell. Add egg mixture. Top with cheese. Bake in preheated oven at 350° for 45 minutes. Let stand 10 minutes before serving.
Prepare rice and broccoli according to package directions. Saute onion and celery in small amount of fat in skillet. Combine onion, celery, rice, broccoli and butter. Melt Cheez Whiz in soup with 1/2 cup water in large saucepan. Stir in broccoli mixture. Place in casserole dish and bake at 350° for 30 minutes.
Wash meats and put in	large pot and cook for 45 minutes. Cover with	water.	Clean greens well. Cut up and combine with meat.	Season	to taste. Put a dash of sugar if desired. Cook over medium heat for 50 to 60 minutes or until tender.
Cook first three ingredients until tender. Cook chicken until tender and cut in small pieces. Add all ingredients to chopped chicken. Cook 7 1/2 ounces Ronco spaghetti and drain. Add to chicken. Mix well. Cook 30 minutes in 350° oven. Add cheese to top. Put back in oven for about 5 or 10 minutes more.
Cook potatoes, onion and tomatoes in microwave for 30 to 50 minutes (time depends on the amount of potatoes used), stirring every 20 minutes. When the potatoes are cooked, add hot dogs and cheese and heat again until cheese is melted and casserole is warmed through.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until warm (120° to 130°). Add to dry ingredients. Beat well. Stir in enough flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans that have been sprinkled with corn meal. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. Makes 2 loaves.
Saute onion and celery in butter until clear. Crumble cornbread in and stir in sage. Crumble slices of bread and add to mixture. Put into baking dish and add enough water to moisten and dot with additional butter. Bake at 350° for 20 minutes.
Mix together. Bake at 350° for bread loaf or 25 minutes for mini muffins.
Preheat oven to 350°. Combine cottage cheese, Mozzarella and Parmesan cheese and eggs. Pour 1/3 of jar of spaghetti sauce in 13 x 9-inch pan. Fill manicotti with cheese mixture. Arrange in pan; pour remaining sauce over top and sprinkle with reserved Parmesan cheese. Bake for 45 minutes or until bubbly.
Mix first three ingredients in a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. The crust will be white when it comes out. Cool it.
Cook rice by directions on package. Add remaining ingredients. Put in baking dish and top the mixture with cheese. Bake at 350° for 30 minutes.
Take rice off stove and add oleo and vanilla. Add beaten eggs, sugar and raisins. Return to stove and add the cans of milk, one at a time. Bring to a boil and remove from stove. Put in a 9 x 13-inch pan or casserole. Sprinkle cinnamon on top.
Preheat oven to 350°. Brown turkey in large skillet over medium-high heat. Add spices and onion. Stir in spaghetti sauce; reduce to low heat. Combine Ricotta cheese and sour cream in medium bowl; blend well. Spoon 1/3 of the meat sauce into baking dish. Layer 4 uncooked lasagna noodles and 1/2 of Ricotta cheese mixture on top. Cover with blend of Cheddar and Mozzarella cheeses. Add another layer of meat sauce and 1/4 cup Parmesan cheese. Repeat layers of noodles, Ricotta cheese mixture, Mozzarella and Cheddar cheeses, meat sauce and Parmesan cheese. Top with remaining cheese. Carefully add water to baking dish, pouring around edges of dish. Cover tightly with foil. Bake for one hour. Uncover and bake for 20 minutes, until hot and bubbly. Let stand for 15 to 20 minutes before cutting to serve.
In large bowl, combine cabbage and spinach. In small bowl, mix mayonnaise, half and half, sugar, vinegar and pepper until well blended. Pour over cabbage mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Makes 8 servings.
In a large bowl beat sugar, butter, salt and vanilla until light and fluffy. Add flour and mix well. Using teaspoonful of dough shape into balls. Place 2-inches apart on ungreased cookie sheet. With thumb or spoon, make imprint in center of cookies. Bake at 350° for 12 to 16 minutes or until bottom edges are golden brown. Carefully press imprint again immediately after removal from oven. Cool on wire rack. After cooled, fill each cookie with raspberry jelly. Yields 3 dozen.
Add 1 cup boiling water to each package of jello and 1/2 cup cold water. Mix and put each color into separate pan or bowl. Let harden and cut into small squares.
Combine ingredients and pour into casserole dish that has been sprayed with cooking oil. Bake at 300° until thick.
Soak ham overnight. Clean thoroughly. Place ham in a large container and cover with cold water. Put in an apple and an onion, big if the ham is big, small if small. Pour in molasses and pickling spices. Simmer very slowly. Allow 20 minutes per pound. Remove from heat just before the meat leaves the bone. Let the ham remain in the water until it has cooled. Remove it later, skin and cut off fat. Place the trimmed ham in a baking dish. Mix brown sugar and Worcestershire. Drain pineapple and cut into halves, forming crescents. Spread the brown sugar over the ham. Place pineapple halves in rows over brown sugar, piercing each slice with cloves. Bake at 275° for 20 minutes or until sugar glaze browns.
Melt butter in a saucepan and blend in flour. Add the milk slowly and cook until thickened, stirring constantly. Add the cheese and stir until melted. Add the curry powder and remove from heat. Separate the cauliflower into flowerets and cook in boiling, salted water until tender. Drain. Place alternate layers of cauliflower, cheese sauce and cracker crumbs in a greased baking dish and dot with butter. Bake at 350° until lightly browned.
Mix together until well-blended. Then work into balls. You may put parsley on top.
Cook the raisins or fruit cocktail in the water until water is gone. Cool then add applesauce, eggs, sweetener and oil. Mix well. Add dry ingredients that have been sifted together. Mix well; add vanilla and mix. Pour in well-greased cake pan and bake in 350° oven until done. Note: May use 1 cup raisins and 1 cup fruit cocktail.
Prepare cake mix per directions, adding 1/2 teaspoon Kool-Aid before beating. Pour into muffin tins greased or paper-lined 2/3 full. Bake at 350° for 20 to 25 minutes. Mix rest of Kool-Aid into frosting and frost cooled cupcakes. Makes 24 cupcakes with frosting.
In skillet, brown ground beef over medium-high heat; drain. Stir in soup mix, black beans and salsa. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until heated through. Arrange tortilla chips on serving platter. Spread beef mixture over chips; sprinkle with Cheddar cheese. Top, if desired, with sliced green onions, sliced pitted ripe olives, chopped tomatoes and chopped cilantro.
Mix first 7 ingredients well. Fold in the apples and walnuts. Pour in greased and floured cake pan. Bake at 350° for 50 to 60 minutes.
Cream butter and sugar together. Add eggs; beat well. Sift flour and spices together; add alternately with buttermilk to the butter, sugar and eggs. Add jam. (All of this can be mixed with an electric mixer.) Chop dates, figs and cherries; add to mixture, along with the chopped nuts. (This makes the mixture too heavy to use the electric mixer.) Bake in layers in a 350° oven until done. Remove from pans immediately. Fill with Fruit Cake Filling. This makes 2 cakes, one with four 9-inch layers and one with four 8-inch layers.
Drop sliced banana in pineapple juice with 2 teaspoons Fruit-Fresh dissolved. Mix all fruits together.
Mix orange jello with Cool Whip and cottage cheese. Add fruit cocktail. Refrigerate until ready to serve. Serve on lettuce with Ritz crackers.
Spray 13 x 9-inch pan with Pam. Combine pecans and coconut and put in bottom of pan. Mix cake mix according to directions on package and pour over pecan and coconut mixture. Melt in saucepan 1 stick of butter. Add cream cheese and powdered sugar; heat until mixed thoroughly. Pour over top of cake batter. Bake at 325° for about 40 minutes.
Cook chicken breasts (boil until tender), break into bite-size pieces, and place in a 3-quart oblong greased casserole dish. Cover with Swiss cheese. Spoon soup mixture over cheese. Melt butter, add to stuffing and spread over chicken. Bake at 350° for one hour, or until top looks crusty. Easy and taste!
Parboil beans until soft. Pour off excess water and place beans in crock. Add remaining ingredients, cover and cook in oven at 300° until very soft, 3 to 4 hours. Serves 12.
Mix together oatmeal, 1 stick margarine and boiling water, let cool. Then add white sugar and 1 cup brown sugar. Add eggs, flour, cinnamon and vanilla. Mix all ingredients well and pour into a greased 9 x 13 inch pan. Bake at 350° for 35 - 40 minutes. Next melt 1 stick margarine add sugar and evaporated milk, let come to boil. Remove from heat and add coconut, pecans and vanilla and pour over hot cake and broil. Watch closely while under broiler as cake will scorch easily.
Spread a thin layer of refried beans onto tortilla chips, then top with chiles and shredded cheese. Bake at 450° until bubbly, about 5 minutes.
Cook raisins and water until about 5 tablespoons liquid remains. Drain, reserving liquid. Preheat oven to 375°. Beat together shortening, sugar and eggs. Stir in cooled liquid and vanilla. Sift together and stir in flour, soda and salt. Stir in oats and cooked raisins. Drop by teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes at 375°. Makes 4 to 5 dozen cookies.
Mix Crisco oil, eggs and sugar. Add dry ingredients. Mix in remaining ingredients. Bake at 350° for 20 minutes.
Combine all ingredients and put in large casserole. Bake covered at 325° for 3 hours, stirring occasionally. Uncover the last 30 minutes of cooking. Serves 20.
Combine all ingredients, except bacon strips, in a 9 x 13-inch pan. Place bacon strips on top. Bake, covered, 1 1/2 hours at 350°. Uncover and bake 30 more minutes.
Thaw potatoes. Mix onions with potatoes. Mix soup (do not dilute), melted oleo and sour cream. Stir into potato and onions. Bake 1/2 hour at 350°. Remove. Add shredded cheese on top of casserole. Return to oven. Bake 1/2 hour more at 350°. Serves 12.
Mix together first five ingredients. Then add rest and mix well. Pour into greased loaf pan. Bake at 350° for 1 hour.
Mix together first 4 ingredients. Sift together dry ingredients; stir in nuts. Pour batter into greased loaf pan. Bake at 350° for 1 hour.
Combine sour cream and mustard. Coat fish or fillets with mixture and let stand for 20 minutes. Season cornmeal with salt and pepper. Dredge fish in cornmeal mixture and deep fry in hot oil until browned.
Mix the flour, sugar, cornstarch, baking powder and salt and set aside. Mix the egg whites, milk, corn syrup and vanilla and add to dry ingredients. Stir all until smooth. Pour into a sprayed 9 x 9-inch pan and bake 20 to 25 minutes at 350°. Cool and remove from pan. Cut into squares or cut out with a biscuit cutter. Split halves and add prepared strawberries or other fruit with juice. (Prepare fruit with artificial sweetener ahead to make natural juice or minimal sugar.) Makes 9 (3 x 3-inch) servings. Each serving plus fruit equals 200 calories, 3 grams protein, 48 grams carbohydrates, 0.9 fat, 0 cholesterol and 170 milligrams sodium.
Combine cracker crumbs and 1/4 cup sugar. Mix in oleo. Press into a 9 x 13-inch pan. Bake at 375° for 8 minutes. Cool.
Cover meat with water 1-inch above meat. Cook slow until tender. When half done (30 to 40 minutes), add remaining ingredients and cook until done. May need more or less extras. Taste and adjust.
Mix flour and salt together. Set aside. Put water and butter on stove until butter is melted. Bring to a boil. Then pour water/butter into flour mixture. Mix together. Set aside or refrigerate until cool, then knead and roll out and cut, then add to boiling broth.
Cook spinach; mix remaining ingredients with the spinach, saving 1/2 can of onion rings. Bake 1 hour at 325°. The last 5 minutes, sprinkle remaining onion rings on top.
Prepare cake mix according to package directions (use 8 x 8 x 2-inch pan). Cool cake in pan on rack for 10 minutes. Remove from pan.
Mix together soup and milks. Reserve 1/2 cup of mixture. Mix remaining soup mixture with rice, mushrooms, 1/4 package of onion soup mix and pimento. Pour into 8 x 8 x 2-inch glass dish. Cover with waxed paper or plastic wrap. Cook on Full Power for 4 minutes. Place chicken breasts on rice mixture. Pour reserved soup mixture over chicken. Sprinkle with remaining 1/4 package onion soup mix. Cover with wax paper or plastic wrap. Cook on Full power for 15 to 18 minutes, or until chicken is tender. Turn chicken over 1 to 2 times during cooking time.
In a medium size mixing bowl, blend all ingredients with a wire whisk until smooth. Refrigerate until ready to use. Yields 1 1/2 cups.
Split and toast English muffins. Spread with softened butter. Put a slice of pineapple or slices of banana and a little honey on each. Broil until topping is lightly browned.
Wash spareribs in cold water. Place ribs in a pot and cover with water. Add onions, garlic, bay leaves, salt, pepper and thyme. Bring to a boil; lower heat and cover pot. Simmer meat for 40 to 50 minutes or until fork-tender. Heat oven to 450°. Remove meat from pot and place in a baking pan. Add cabbage and potatoes to the pan that the meat was cooked in. (Do not throw away the juices.)
Melt margarine; mix with sugar and beaten eggs. Add coconut and buttermilk. Mix well and pour into unbaked pie shells. Bake in 350° oven until firm, about 45 minutes.
Mix 1 1/2 cups flour, oleo, brown sugar and pecans. Sprinkle in a large sheet cake pan and bake at 350° until brown, about 15 minutes.
Thaw peas; combine with eggs and onion in bowl. Cut broccoli stems into small pieces, flowerets into same size as peas or small pieces. Add with peas to bowl. Mix mayo and sour cream. Add lemon juice and salt. Toss; refrigerate briefly.
Mix wine and salt. Marinate fish in mixture for 1 to 2 hours. Drain thoroughly on paper towels. Dip both sides of halibut in bread crumbs. Arrange fillets side by side in greased baking dish. Mix sour cream, mayonnaise and onion. Spread evenly over fish. Spread thin layer of bread crumbs. Dust with paprika. Bake in hot oven at 500° for 10 minutes or until fish flakes. Serve with lemon. Serves 4.
Brown hamburger and onion. Cook macaroni. Mix all ingredients together and bake at 350° until brown.
Melt 2 tablespoons butter. Add onion; cook until tender. Add flour, salt and pepper. Gradually add milk. Cook and stir until mixture thickens. Add corn, eggs and 1 cup of the cracker crumbs. Place in oiled baking dish. Sprinkle with remaining crumbs; dot with additional 2 tablespoons butter. Bake at 350° for 35 minutes, until center is firm and top is browned.
Mix vegetables, chicken, seasonings, mustard and mayonnaise together. Dissolve bouillon in 1 cup boiling water and dissolve gelatin in remaining 1/2 cup of cold water. Add gelatin to boiling bouillon. Add bouillon to mixture. Pour into 2 loaf pans. Mold and refrigerate.
Preheat oven to 350°. Melt butter in 9 x 12-inch baking pan. Mix all other ingredients together. Add the melted butter to your mixture. Pour contents into baking pan and bake 15 to 20 minutes.
In a frying pan, melt the butter over medium heat. Add the carrots, apples and ginger. Cook, stirring frequently, about 5 minutes. Add the sugar, orange zest and juice and salt. Cook, stirring, until the carrots and apples are tender, about 10 minutes.
Combine all ingredients and pour into 3 unbaked pie shells. Bake in 300° oven for 45 minutes to 1 hour.
Mix flour, sugar, baking powder, soda and salt. Mix yogurt, butter, egg, lemon peel and vanilla. Make a well in the center of the dry ingredients and add yogurt mixture; stir just to combine. Stir in blueberries.
In a large saucepan, combine the butter, milk, chocolate syrup, sugar and salt. Put the saucepan on the stove over medium heat and stir until the mixture is mixed well. Bring to a boil and then remove the pan from the heat. Add the rolled oats, vanilla, coconut and chopped nuts. Put waxed paper onto cookie sheets. Drop the batter from a teaspoon onto the waxed paper. Refrigerate for 1/2 hour. Makes 4 dozen.
Bake sausages for 1/2 hour at 350°. Slice the sausages into 1-inch pieces. Put in crock-pot. Add mushrooms and pepper salad, mix. Cook for 2 to 3 hours on low setting.
Mix strawberry jello, sugar, and hot water and mix until dissolved. Add cold water and blend. Add orange juice, and pineapple juice and chill overnight. Add ice cream right before serving. Pour ginger ale over ice cream.
Mix all dry ingredients in 9 x 12-inch baking pan. Make 3 wells. Put oil, vinegar and vanilla in each well. Pour cold water over all and mix with fork. Don't beat. Bake at 350° for 30 minutes. Serve with favorite topping.
Bake potatoes and remove all pulp. Use pulp in another dish, such as mashed potatoes. With scissors, cut the potato skins in strips about an inch or so wide. Put on a baking sheet; brush generously with melted butter and season with salt, freshly ground black pepper (if desired) and a little Tabasco sauce (optional) and put in a 450° to 475° oven or under the broiler until they get brown and crisp to your taste. Serve with a beverage, as an appetizer. I think these are better than potato chips.
Mix first 3 ingredients to make gravy-like mixture. Fold chicken breasts in half, wrapping one piece of bacon and 2 slices of dried beef around each, holding together with 2 toothpicks. Place chicken breasts in shallow baking dish, pouring gravy mixture over them. Bake in oven for 1 hour at 350°. Can even be made in crock-pot. Serve over rice.
After a trip to Scotland, my sister, Sue Fore, raved about scones with marmalade. I began searching for recipes. This is a good basic recipe, my favorite is Scottish Oat. Scones are sort of an Old World cousin to our Southern biscuit.
Saute onion and garlic in olive oil. Add salt, pepper and wine. Cook about 5 minutes over medium heat. Add tomatoes and 1/2 cup water. Bring to a boil. Then add cheese; stir in. Cook about 1 hour (simmer). Add fresh basil last 10 minutes. Serve over your favorite pasta.
Make tiny cuts in the flesh side of the eggplant. Sprinkle it with salt and set on a plate for 30 minutes. Rinse the eggplant with water and pat it dry. Heat the broiler. Brush the cut sides with oil and broil the eggplant as close to the element as possible for 5 minutes or until golden brown. Move the eggplant to about 6 inches from the element and continue broiling for 20 minutes or until very tender when tested with a fork. Leave to cool.
Combine cornstarch, milk, corn, sugar and eggs. Pour into greased 1 1/2-quart baking dish. Dot with butter. Bake at 350° for 1 hour. Yield: 6 servings.