HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour melted butter or margarine over buns. Combine brown sugar and pudding. Sprinkle over rolls. Top with chopped nuts. Cover pan lightly with towel and refrigerate overnight. Heat oven to 350°. Bake 30 minutes.
Mix cornmeal, salt and sugar. Add and cut in shortening. Add half and half. Add boiling water. Fry in hot skillet with at least 1/2-inch of shortening or oil. I drop from teaspoon; it turns out so good!
Dissolve jello in boiling water. Add other ingredients in order listed until cream cheese and mayonnaise are no longer lumpy. Pour into a mold; chill until firm.
Mix all ingredients in a bowl. Cover tightly with plastic wrap. Microwave on Medium (50%) for 9 to 12 minutes, stirring every 3 minutes until Cheddar cheese melts and mixture is warm. Serve warm with bread.
Put flour in a large bowl. Add the liquid mixture. Mix slightly with a fork and then with the hand. This makes a large amount. For the turkey supper, I make about 100 pounds.
Chop fruit and nuts. Use 1 cup of flour to dredge; mix as usual. Cream butter and sugar. Add flour, eggs, etc. Bake at 300° for 10 to 12 minutes.
Mix everything thoroughly, except chocolate chips, fold these in last. Put in greased and floured Bundt cake pan. Bake at 325° for 1 hour. When cake is cool, sprinkle with powdered sugar.
Mix cake mix, butter, and one egg together. Pat in bottom of 9 x 13 inch pan. Beat 3 eggs, then add cream cheese, beat well, then add powdered sugar, and vanilla. Pour over mixture. Bake at 350 degrees for 40 minutes.
Remove outside leaves from cabbage; wash cabbage. Coarsely shred to measure 3 cups. In large skillet, melt butter. Stir in cabbage, hash browns, water and salt. Cook uncovered over medium-high heat until liquid is absorbed and bottom is brown, 8 to 12 minutes.
Melt butter in large saucepan. Add cauliflower, peas, carrots, celery and onion. Combine bouillon cube with wine, salt and black pepper. Pour over vegetables. Cook quickly over high heat about 10 minutes, stirring constantly, until vegetables are tender-crisp. Add almonds, if used. Stir. Sprinkle with parsley. Serve immediately. Makes 4 servings.
Put cooked and drained vegetables in casserole dish. Mix together rest of the ingredients and put on top of vegetables. Bake at 300° for 20 to 30 minutes until bubbly.
Mix all ingredients for 1 to 2 minutes. Pour into 2 buttered loaf pans lined with waxed paper. Bake 1 hour at 350°. Check for doneness. Cook a little longer if necessary. Let cool. Remove from pans before completely cool and top with Glaze.
Pound chicken and put in large shallow baking dish. Saute mushrooms in butter. Mix them with sour cream, soup and sherry. Pour over chicken. Bake, uncovered, in 350° oven for 1 hour. Serves 4 to 6.
1st Layer: Mix together flour, pecans and melted butter or oleo; pat into 13 x 9-inch pan. Bake at 350° for 15 minutes. Let cool.
Simmer spaghetti sauce in a large frying pan. Add next 7 ingredients plus chicken. Meanwhile, cook and drain noodles according to package directions. Add noodles to sauce and blend well. Serve with Parmesan cheese sprinkled over top.
Make graham cracker crust with crackers and margarine. Press firmly into 7 x 13 x 2-inch pan. Dissolve Jell-O in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and lemon juice. Add Jell-O and blend. Fold in stiffly beaten Milnot milk. (This is done with electric mixer.) Add filling to crust and sprinkle with finely chopped pecans. Chill overnight. Keeps well. Serves 18 to 20.
Melt margarine and add remaining ingredients. Bring to a rolling boil and boil for one minute. Remove from heat and beat until mixture begins to thicken. Tastes like homemade fudge.
Combine margarine, eggs, sugar, flour, vanilla and salt. Gently add pecans and mix well. Add chocolate chips. Stir gently and pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes. Top with whipped cream, if desired.
Place potatoes from mix in large saucepan. Reserve sauce mix packet. Add water to cover potato slices and boil for 7 minutes; drain. Combine ground beef, garlic salt and pepper; blend well. Shape in patties. Place each patty on a sheet of heavy foil, then top with potatoes and mixed vegetables. Mix sauce mix with 1/2 cup of water. Spoon over potatoes and vegetables. Securely wrap each packet. Cook in oven for 40 minutes at 350° or on a grill for 15 to 20 minutes.
Boil chicken until it comes off the bone easily. Save broth. Put broken up chicken in bottom of 9 x 9-inch pan. Remove fat from broth. Add bouillon cube. Make a thin gravy with cornstarch. Pour over chicken until it just covers. Make Bisquick rolled biscuits and place on top of chicken and gravy. Cook according to directions or until done.
Cream oleo and sugars. Beat eggs and add to sugar. Add the flour, soda, and salt. Then add the vanilla, oatmeal and nuts or chips. Mix well and make long rolls. Refrigerate overnight, cut and bake at 350° for 12-15 minutes.
Spread caramels over bottom of saucepan; add cream. Melt caramels with switch turned to lowest heat position, stirring occasionally, until smooth. Remove from heat. Add pecans and mix well. Drop by teaspoons onto a greased baking sheet or waxed paper. (Caramels can be melted in microwave.)
Dissolve Jell-O in boiling water. Add vanilla ice cream by spoonfuls, stirring until ice cream is melted. Add fruit (optional). Pour into graham cracker pie shell. Chill until set.
Press this on a cookie sheet and bake 15 minutes at 400°. Crumble while warm. Put 1/2 crumb mixture in a 9 x 13 x 2-inch cake pan. Drizzle 1/2 jar of caramel ice cream topping over top. Spread 1/2 gallon vanilla ice cream that is softened slightly. Put remaining crumb mixture over ice cream. Drizzle remaining caramel topping over crumbs. Freeze until ready to serve. Best done 24 hours ahead.
Salt and pepper the chicken strips. Cook on medium-high heat for 3 minutes on each side. Set aside. Prepare stir-fry as directed. Add chicken to stir-fry; toss 30 seconds and enjoy.
Combine all ingredients and heat to boiling. Boil on heat about 20 minutes. Stir constantly. Put in jars. (Makes 9 pints.)
Heat oven to 350°. Cream margarine, sugar and egg together; mix well. Stir in flour, lemon extract and nuts; mix well. Shape into walnut-size balls and place on cookie sheet. Flatten to about 1/8-inch round. Bake 10 to 12 minutes. Makes about 3 1/2 dozen.
Slice peaches into pie shell. Combine dry ingredients. Add sour cream. Pour over peaches. Bake at 450° for 20 minutes.
Preparation: 10 minutes. Cooking: 20 minutes. Heat the vegetable oil in a heavy skillet and cook the tuna pieces for 2 minutes per side, turning once. Transfer the tuna to a platter and keep warm. Add the peppers to the oil and cook until softened, stirring frequently, about 5 minutes. Return the tuna pieces to the pan and season with cayenne pepper and salt to taste. Cover the pan and cook for 5 minutes longer. Serves six.
Use large saucepan (8 quarts). Cut corn from cobs, scraping the ears, making about 4 cups. Mix corn with the chopped vegetables. Place all vegetables in large pan and add all remaining ingredients. Bring to a boil and simmer the relish over low heat, stirring occasionally, until fairly thick, about 30 minutes. Process in boiling water bath for 10 minutes. Yields 6 1/2 pints.
Place 1/3 of cabbage in a large dutch oven. In a bowl, combine beef, rice, onion, salt and pepper; form into meatballs. Place half of the meatballs on top of the cabbage. Cover with 1/3 of the cabbage and the rest of the meatballs. Top with the remaining 1/3 of the cabbage. Pour tomato puree and beef broth over all. Bring to a boil. Reduce heat and simmer, covered 20 minutes, or until meat is cooked through.
Add chopped onion to ground chuck and cook until no pink is left. Drain well. Season with salt and pepper and place in the bottom of a casserole dish. Cover with sliced carrots and then potatoes. Mix soup with enough water to make 2 cups. Pour over the potatoes. Cover and bake at 350 until potatoes are done, approximately 35-40 minutes.
Mix all ingredients together thoroughly. Place in buttered baking dish and bake at 325° for 45 minutes.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat. Meanwhile, cook noodles and drain. Combine cottage cheese, cream cheese and sour cream.
Combine first 3 ingredients and cook 2 minutes. Remove from heat and add marshmallows and peanut butter. Pour in 10 x 7 or 8-inch pan.
Preheat oven to 375°. Lightly spray cookie sheet with cooking spray. In large bowl, mix flour, baking powder, baking soda, salt and cinnamon. In separate bowl, whisk together shortening, applesauce, granulated sugar and brown sugar. Mix well. Fold in oats and raisins. Add flour mixture; stir well.
Mash berries; add sugar and mix. Let stand 10 minutes. Add 1/4 cup pectin and water. Bring to boil. Stir constantly. Boil 1 minute; add to berries. Stir constantly for 3 minutes. Ladle into jar or container. Let sit for 24 hours prior to freezing.
Brown meats. Melt cheese in double boiler. Add seasoning and meat mixture to cheese. Put on bread while warm. Bake 20 minutes at 400°. (Freezable, don't bake before you freeze.)
Line broiler pan with aluminum foil. Spray broiler rack with nonstick spray. Roll meat balls and line along grooves of broiler rack. Bake at 400° for about 45 minutes or until done.
In a greased 13 x 9 baking dish, place the patties. Sprinkle with salt and garlic powder. Pour cream over patties and bake in 350° oven for 50 minutes. Sprinkle on the cheese; bake 10 minutes longer, until cheese is melted and potatoes are tender.
Cut potatoes into 1/2-inch slices; peel slices and cut each into quarters. Saute potatoes in butter in a large, heavy skillet 15 minutes over medium heat. Add next 5 ingredients; cover and simmer 15 minutes. Add dates; recover and cook over medium heat 5 minutes, stirring occasionally. Transfer to a serving dish; stir in pecans. Serve immediately. Yields 6 servings.
Cream butter; gradually add sugar, beating well at medium speed. Add eggs, beating well. Combine flour, baking powder, soda and nutmeg; add to creamed mixture alternately with buttermilk, mixing well. Stir in vanilla. Drop dough by tablespoons onto greased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool. Yields 6 dozen.
Combine in top of double boiler and cook for 3 minutes over boiling water, stirring constantly. Add juice of 1 large lemon. Stir until well blended and set aside to cool. While cooling, beat 2 egg whites and 1 tablespoon sugar until stiff and glossy. Fold in 1/2 pint whipping cream slowly and then the cooled egg mixture. Crush 14 vanilla wafers. Cover bottom of 8-inch square pan with crumbs, reserving about 1/3. Pour filling	over crumbs and sprinkle remaining crumbs over the top.	Freeze	for 6 to 8 hours. Cut in squares to serve and decorate with fresh strawberries or peaches.
Add everything together except ginger ale with enough water to fill container, leaving space for ginger ale. Freeze for 24 hours or until slush. Add ginger ale when ready to serve.
Brown hamburger and onion. Add soup, cream cheese and Worcestershire sauce. Stir. Simmer for 1/2 hour. Serve with noodles.
Prepare cake mix as directed. Bake in 9-inch x 13-inch pan. When done, pike holes with fork and pour condensed milk over top of cake. Allow to set while beating caramel topping in microwave (1 minute). Pour over hot cake. Let cool and top with Cool Whip.
Cut chicken and marinate in garlic, salt, lime and orange juice, onions and pepper. Let stand for at least 1 hour. In large skillet, brown chicken in oil. Add marinated mixture and cook for 15 minutes. Add tomato sauce. Cover and cook for about 1 hour over low heat. Cool. Remove bones and cut chicken into small pieces. Return to sauce. Mix milk, Worcestershire sauce, ketchup and wine. Add to chicken. Cook rice. Combine cooked rice and chicken mixture in bowl. Add raisins, capers and sliced olives. Place mixture into 2 oblong baking dishes. Dot with butter. Sprinkle with cheese. Bake in a preheated oven at 350° for 30 minutes or until well heated.
Dissolve cornstarch in vinegar; mix well. Add sugar and cook until clear and thick. Add Tabasco, Worcestershire, soy sauce, mustard, peppers and pineapple. Simmer 5 to 10 minutes. Use with meatballs, hot dogs, shrimp, etc.
Saute onion, green pepper, garlic and parsley in oil. Add tomatoes, tomato sauce, water and seasonings. Simmer 2 to 3 hours. Add crab and wine and simmer 10 minutes. Take cooked pasta (drain, but don't rinse) add sauce and top with Parmesan cheese.
Put chicken and rice in a casserole dish and pour the remaining ingredients over chicken. Cook at 350° for 1 hour.
Crumble beef into heated skillet. Cook until meat loses color. Add chopped onion during last few minutes cooking time. Drain grease.
Brown ground beef and drain. Add tomato sauce, spaghetti sauce with mushrooms and water; simmer for 15 or 20 minutes. Cook the egg noodles. Drain. Mix cream cheese, soup and sour cream. Heat. Put half the meat in buttered casserole dish. Put noodles over meat. Put cream cheese, sour cream and mushroom soup over noodles. Top with remaining meat. Cook at 350° for 25 to 30 minutes or until bubbly.
Cook rice for 5 minutes in water and salt listed. Then combine with rest of ingredients. Pour into a greased casserole dish. Bake at 350° for 1 hour.
Heat oven to 350°. In a small bowl, mix flour and butter until crumbly. Stir in nuts. Put into greased 9 x 13-inch baking pan. Bake at 350° for 20 minutes, until golden brown and cool. In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of Cool Whip; spread over cool crust. In a medium bowl, combine pudding mix and milk. Heat thoroughly. Pour over cheese layer. Frost with remaining Cool Whip. Refrigerate several hours or overnight.
You can add 1 pound ground beef or 8 ounces mushrooms to sauce.
In saucepan, stir together all ingredients. Stir frequently. Bring to boil; reduce heat and boil gently 15 minutes to thicken. Makes 2 cups.
Saute together onion and celery. Cook separately rice and frozen chopped broccoli. Mix vegetables and add soups and Cheez Whiz. Place rice in greased casserole and pour mixture over it. Sprinkle with paprika. Bake 15 minutes at 375°. Can be prepared ahead of time and baked just before ready to eat.
In medium size punch bowl, put lemonade. Do not dilute. Leave as it comes from the can. Add thawed strawberries and then the ginger ale. Serve in 6 ounce punch cups.
Use shallow 11 x 13-inch pan. Cover bottom of pan with layer of crackers. In saucepan, melt butter. Add sugar. Beat egg in the 1/2 cup of milk. Add mixture. Bring to boil. Cook 5 minutes. Continue to stir. Remove from heat. Add the 1 cup of crumbs plus coconut. Spread on crackers. Add another layer of crackers on top. Makes a sandwich effect.
Fill Bugles with peanut butter using a knife or pipe in with a pastry bag. Dip Bugles in melted chocolate and place on waxed paper.
Spread	over bottom of uncooked pie crust, then cover with Pecan Mixture.
In a large bowl, stir the first 5 ingredients. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes or until knife inserted in center comes out clean.
In skillet, brown hot dogs and cook onions and garlic in butter until onions are tender. Stir in remaining ingredients. Heat; stir now and then. Makes 4 servings.
Preheat oven to 350°. Saute onions and green pepper in butter. Stir in garlic and beans. In another pan, bring wine and bay leaf to a boil. Stir in tomato paste. Layer bean mixture, sausage and rice in a 13 x 9-inch casserole. Salt, if desired, and pepper each layer. Remove bay leaf; pour wine mixture over top of casserole. Bake, uncovered, for 20 minutes. Uncover; bake 20 minutes longer.
Sift flour and measure; add soda and salt and sift together 3 times. Cream shortening, gradually add honey, beating well after each addition to keep mixture thick. Add 1/4 of flour mixture and beat until smooth and well blended. Add eggs, 1 at a time, beating well after each. Stir in chocolate and blend. Add remaining flour alternately with water, beating very well after each addition. Add vanilla. Bake in 2 greased 9-inch layer pans at 350° for 30 minutes or until done. Frost and fill with Quick Creamed Frosting.
Blend ingredients. Serve with chicken nuggets, ham or cheese cubes, pretzels or bread sticks.
Measure flour, sugar, cereal and baking powder into mixing bowl. Add remaining ingredients and blend well. Drop by tablespoon onto an ungreased cookie sheet, about 2 inches apart. Bake at 350° for 10 to 12 minutes.
Mix sugar, vinegar, salt, mustard seed, celery seed and turmeric together. Add cucumber and onion. Microwave 7 to 8 minutes, stirring twice. Put in quart jar and cover; let cool. Store in fridge.
Preheat oven to 400°. Grease muffin cups. Mix flour, sugar, baking powder and salt. Mix dates and nuts. Add flour mixture and date mixture; stir with a fork. Add milk mixture and stir until just moistened. Do not beat! Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden. Serve hot. Good with hot cereal.
Fry bacon in skillet until crisp; remove bacon to absorbent paper to drain and reserve 2 tablespoons drippings. Add peas to boiling water in a medium-sized saucepan; add salt, bacon drippings and onion. Cover and boil gently for 1 hour, adding more water during cooking process (about 1 cup water will be needed). Add dill weed; cover saucepan and cook over very low heat 1/2 hour longer. Remove from heat. Stir in evaporated milk and cayenne pepper; heat to serving temperature. Crumble bacon and sprinkle on top of each serving. Serves about 4.
Poach chicken in enough broth to cover pieces until chicken is barely done. Remove and discard skin and bones. Cut meat into large chunks and set aside. Reserve broth. Peel pears and cut into quarters if large, halves if very small. Core pears. Combine juice concentrate, reserved broth and ginger in skillet. Add pears and poach for 5 minutes. Add chicken and cook until pears are just barely cooked through and chicken is hot. Serve over rice.
Combine all ingredients and mix well. Pour into 8 x 8 x 2-inch baking dish. Bake, uncovered, at 350° for 50 minutes. Remove and spread 1/4 cup barbecue sauce on top and bake another 20 minutes.
Heat oven to 375°. Press dough onto bottom and sides of 15 x 10 x 1-inch baking pan. Bake 11 to 13 minutes or until golden brown; cool. Mix cream cheese, salad dressing, dill and onion salt until well blended. Spread on crust. Top with remaining ingredients. Refrigerate. Cut into squares. Makes 24.
Peel oranges; chop them fine and remove the seeds. Add half a peeled lemon and the sugar. Mix well; spread between the layers of short cake or spread over angel food cake.
Cut zucchini in halves lengthwise. Place in casserole dish. Pour tomatoes over squash. Sprinkle on green pepper and place onion slices on top. Season with salt and pepper; dot with butter. Cover and bake.
Melt butter in microwave in a large bowl. Add powdered sugar and milk. Cook in microwave for 3 minutes. Add peanut butter and vanilla. Pour into pan.
Cream margarine. Gradually add sugars; mix well. Add egg; beat well. Add oil and vanilla; mix. Combine flour, salt and soda; add to mix and stir well. Stir in other ingredients. Shape into 1-inch balls. Place on ungreased cookie sheets; flatten top of ball with a fork. Bake at 325° for 15 minutes. Makes 8 to 10 dozen.
Boil chicken until done. Take chicken apart; cut fine pieces. Take the rest of the ingredients into pan. Cook until carrots are done. Cover and simmer for at least 2 hours.
Brown together the bacon, hamburger and onion. While cooking, mix together the remaining ingredients. Mix all together in a large baking dish and bake 1 hour at 350°.
Boil, bone and cut up chicken. Mix milk, soup, chicken, peas and onions. Melt butter, pour over stuffing mix. Put 1/2 stuffing in casserole, pour chicken mix over top with rest of stuffing. Bake in 350° oven for 30 minutes.
Mix water and yeast in large Mixmaster bowl. Add 2 cups bread and 1 cup regular flour and 1 cup sugar. Stir with fork and let rise for 1/2 hour in warm place. Meanwhile, in another bowl, measure in 4 cups bread flour and 1 cup regular, 1 tablespoon salt and 1/2 cup sugar. Add margarine and cut in with knife until mixture resembles coarse meal. At the end of half hour, add 4 beaten eggs to yeast mixture (mix will decrease in volume). Add flour, margarine mixture and raisins to mixer bowl. Use bread hook until all flour is mixed.
Combine ingredients and form into 4 to 6 patties. Brown on both sides in lightly oiled skillet. Mix mushroom soup with milk. Pour over hamburger patties and cook over low to medium heat. This makes its own thickened gravy and is great with mashed potatoes.
Cook macaroni for 12 minutes. While the macaroni is cooking, combine the soup, milk and pimentos, then add salmon (flaked) and liquid, part of cheese, bread crumbs and macaroni. Mix well, then pour into well-greased casserole. Sprinkle remaining cheese and bread crumbs over top. Bake for about 30 minutes at 350°.
Mix butter, eggs, sugar and vanilla together. Add all other ingredients. Bake in tube pan at 250° for 3 hours. Put a pan of water under rack.
Mix cornmeal to a paste in salted water. Gradually stir it into boiling water. Cover and cook slowly for 20 minutes. Combine tomato sauce with cooked meat. Stir in seasonings. In casserole dish, arrange layers of cornmeal mush and beef and tomato mixture. Bake at 350° for 30 minutes. Makes 4 servings.
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion and garlic. Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. Makes six servings.
Cook noodles according to package directions; drain. Add oregano and ground beef to sauce. In 10 x 6 x 1 1/2-inch baking dish, layer as follows: 1/2 noodles, cottage cheese, Mozzarella cheese and sauce; repeat for second layer. Bake at 375° for about 30 minutes.
Mix all ingredients (except crumbs) well. Sprinkle cracker crumbs over the top of the mix and bake for about 40 minutes at 375°.
Mix the first 3 ingredients together by hand and press evenly into a greased 9 x 10-inch pan. Press chocolate chips on top of cake mix mixture. Mix egg, powdered sugar and cream cheese together with a mixer. Spread evenly over cake mixture. Bake at 350° for 30 to 35 minutes.
Saute 2 tablespoons butter and onions. Add dill and parsley and saute 5 minutes. Cook spinach, drain and cool. Salt and pepper to taste. Add to butter and onions. Beat eggs. Add cheeses. Mix together. Make pie dough and roll thin. Brush with rest of melted butter. Spread spinach mixture on dough and roll in jelly roll fashion. Place on flat cookie sheet. Pierce dough with fork. Brush with melted butter. Bake at 375° for 45 to 60 minutes. Cool slightly. Slice. Can be made ahead and reheated.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl, stir flour and brown sugar together. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and nuts. Reserved 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining toffee bits. Cool completely in pan on wire rack. Cut into bars.
Mix and sift dry ingredients into mixing bowl. Drop in egg yolks and gradually add milk, beating until batter is smooth. Beat in the melted butter. Fold in stiffly beaten egg whites. Bake in 3 minutes waffle iron which has been preheated 10 minutes. Will make 5 waffles.
In a 9 x 13-inch cake pan, put 20-inch strip of heavy-duty foil. Grease with oleo.