HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in heavy skillet. Add pecans; cook over medium heat, stirring constantly, 3 to 4 minutes or until toasted. Stir in cereal crumbs, brown sugar and nutmeg. Press half of crumb mixture into 8-inch square baking pan. Put pan into freezer for 15 minutes.
In skillet, cook 1/2 of the beef, onions and mushrooms (until beef is no longer pink). Set aside. Repeat with other 1/2 of the beef, onions and mushrooms. Return mixture to skillet. Stir in soup and heat through, stirring occasionally. Remove from heat and stir in sour cream. Serve over cooked noodles.
In a double boiler, place milk, salt and pepper. Cook 20 minutes, watching that double boiler does not run dry. Fry sausage in a skillet, and do not drain grease. When fully cooked, add oleo and flour; stir, mixing well. Pour meat into hot milk and cook until gravy thickens, 10 minutes or longer. Place opened biscuit on a plate or in a bowl and cover with sausage gravy. (If you desire, you may add 2 teaspoons sugar to milk gravy while cooking.)
Heat oven to 425°. Melt butter in 13 x 9 x 2-inch baking dish in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin side down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when center of thickest piece is cut.
Mix all ingredients and pour into greased and floured 13 x 9-inch pan, two 9-inch round pans, three 8-inch round pans or 3 dozen cupcakes.
Blend shortening and both kinds of sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together and add to sugar and egg mixture. Mix well. Stir in 1/2 cup M&M's. Drop from teaspoon onto ungreased cookie sheet. Decorate cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes or until golden brown. After baking, some of the M&M's may be cracked. This does not hurt the taste of the cookie. Makes about 6 dozen 2 1/2-inch cookies.
Pour mixture over baked bottom and bake 25 minutes at 350°. Cool in pan and cut.
Slice Twinkies lengthwise. Put them cream side up in bottom of 15 x 2 x 9 pan. Put bananas over Twinkies evenly. Prepare pudding according to box for filling. Pour filling over top. Top it with Cool Whip. Chill for 2 hours. Makes 12 servings.
Cream butter and sugar together. Add egg yolks. Sift together dry ingredients and add alternately with bananas. Fold in beaten egg whites and nuts last. Bake 60 minutes at 350° in two small loaf pans.
Saute the first 5 ingredients in oil. Drain and cool. Combine eggs and Ricotta cheese and beat until blended. Add veggies and all other ingredients. Stir until blended. Pour mixture into lightly greased 10-inch deep dish quiche pan. Bake at 350° for 1 hour. Let stand 10 minutes before cutting.
Wash and dry mushrooms. Pull stems out. May dice stems and add to sausage. Brown sausage, onion and seasoning. Add cheese and let melt. Stuff mushrooms. Bake at 350° for 20 to 30 minutes.
Place pork chops in an ungreased shallow baking pan. Top each pork chop with onion slice, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover. Bake at 350° for 1 hour.
Brown hamburger. Add salt and pepper to taste. Add onion and green pepper. Cook noodles 3 to 5 minutes. Drain. Place noodles in bottom of baking dish. Layer hamburger mixture on top. Then layer the soup, pizza sauce, mushrooms and remaining ingredients. Bake at 350° for 30 to 40 minutes.
Bake cake in oblong pan as directed on box. Let cool slightly. Punch holes in cake with a straw. Mix Jell-O with boiling water. Stir until dissolved. Pour Jell-O into holes on the cake. Cover and place in refrigerator. Mash strawberries, if whole, sweeten a little. Drain juice and pour cream cheese and Cool Whip. Put on top of strawberries. Keep refrigerated.
Brown the hamburger. Add the sauces, onion, beans, half the tortilla chips and half the cheese. Pour into greased 9 x 9-inch casserole and bake at 350° for 25 minutes. Top with sour cream and edge rest of tortilla chips. Sprinkle rest of cheese over all. Return to oven for 10 minutes.
Combine first 4 ingredients, cook to light crack (285°). Pour onto well-buttered jelly roll pan. Cool. Melt chocolate chips. Spread 1/2 on toffee. Sprinkle with chopped nuts. Cool. Turn over and repeat with chocolate chips and nuts. Cool. Break into pieces.
Cook macaroni. Preheat oven to 350°. Blend Ro-Tel tomatoes in blender. Combine all ingredients in casserole dish and bake, covered, for about 30 minutes.
Drain fruit and keep liquid. In saucepan, combine liquid, grape juice, honey, lime juice and heavy cream. Simmer 5 minutes to blend flavors. Dissolve cornstarch in water. Stir into sauce. Cook, stirring until thickened and smooth. Add fruit and coconut just before serving. Makes about 2 cups sauce.
Mix together dry ingredients in large bowl. Add the raisins, coconut, carrots, apple, pineapple (drained) and nuts. Stir well. In separate bowl, whisk the eggs with oil and vanilla. Pour mixture into the bowl with the dry ingredients/fruit and blend well. Spoon batter into cupcake tins, either greased or lined with muffin papers. Bake at 350° for about 35 minutes. Cool in pan for 10 minutes, then turn out on rack.
Grease and flour one long baking pan. Mix at low speed the first 10 ingredients for 2 minutes, scraping bowl frequently. Batter will be thick. Stir in apples, raisins and nuts with a spoon. Pour into pan. Bake at 350° for 45 minutes. Cool and serve with Cool Whip.
Combine butter and flour in a saucepan. Cook over medium heat until smooth, stirring constantly. Stir in tomato paste, onions, celery, garlic, green pepper and parsley. Cook until vegetables are tender, stirring constantly.
Preheat oven to 400°. Place pork in pan with lid. Sprinkle pork heavily with Worcestershire sauce. Turn it over and sprinkle other side. Take brown sugar and rub against meat to make a brown crust. Pour apple juice in bottom of pan, not over meat. Cover and place in oven. Bake about 10 minutes on 400°, then turn down to 200° and bake for 4 hours.
Mix all ingredients and place in greased casserole dish. Bake in 350° oven for 45 minutes.
Make each flavor of Jell-O separately, using only 1 1/2 cups water; mold. Bring to boil pineapple juice and sugar; add unflavored gelatin and water. Cool until syrupy. Add whipped cream to pineapple mixture. Cut Jell-O into cubes; fold into whipped cream mixture in a spring pan (easy to remove when you use this type of pan). Refrigerate for 12 to 24 hours. Yields 8 to 10 pieces if cut in pie shape slices.
Put sausage and cheese in pie shell and evenly distribute. Combine remaining ingredients in blender or mixer and mix well. Pour custard mixture over cheese and sausage. Bake at 325° for 30 to 40 minutes until just set in center and lightly browned.
Cut bread rounds or buy round bread and bake 300° for 30 minutes. Mix all the above ingredients and spread on bread. Place a slice of tomato on top of mixture. Sprinkle with bacon bits. This mixture is a large quantity - usually used for big receptions.
Mix together and let stand to blend in refrigerator. Makes pretty much dip. You can make half the recipe and it tastes just as good.
Beat butter in a bowl for 30 seconds. Add 1 1/4 cups sugar and 1 teaspoon vanilla; beat until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt in a mixing bowl. Add to beaten mixture alternately with buttermilk. Drop by spoonfuls onto a greased baking sheet. Sprinkle with sugar. Bake in a 350° oven for 10 to 12 minutes or until lightly brown.
Mix cream cheese and salsa until well blended. Refrigerate overnight. Place in dish and sprinkle bell pepper and cheese. Eat with tostados chips.
Combine cracker crumbs and melted butter; line bottom of pan. Mix sugar with cream cheese; add cooled jello. Mix well. Add whipped milk to mixture. Pour over crust and chill.
Using a food processor or grater, coarsely shred zucchini (you should have about 4 cups). Sprinkle with salt; let stand in a colander for 15 minutes. Squeeze with your hands to press out moisture.
Mix all ingredients. Bring to a boil. Simmer while grill is heating. Brown steak on one side, turn over and baste with steak sauce. Complete cooking. Turn and baste other side. Brown sauce, turn and baste again. Remove and eat.
Cream Crisco and sugars; add eggs, nuts and vanilla. Sift flour, salt, soda and baking powder together. Stir into batter and mix well. Divide batter in half and shape into 2 rolls. Refrigerate overnight. Slice in 1/4-inch slices and place on greased and floured cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix flour, cheese, baking powder, sugar, oregano, mustard and salt. Combine egg, milk and butter and add to dry ingredients along with onions, stirring until combined. Grease and flour 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 40 to 45 minutes. Serve warm.
Add 3 eggs, oil, sugar and vanilla in small bowl. Mix flour, zucchini, salt, baking soda, cinnamon and baking powder in larger bowl. Add liquid ingredients to dry ingredients. Blend. Add walnuts. Grease and flour pans (2). Bake in oven at 325°.
Cream butter and sugar until smooth, not grainy. Add flour and eggs. Beat well. Add milk, vanilla and almond extract. Add baking powder. Bake at 350° for about 1 hour. Bake in Bundt pan.
Melt oleo; add celery and onion. Cook until transparent. Add to bread and seasonings; mix well. Add broth and lightly mix well. Make into balls and bake at 350° for about 20 minutes. Makes 1-inch balls.
Fry onion in butter until soft. Add beets and some of the juice. Add remaining ingredients. Heat and stir until sugar is dissolved and flavors have blended. Serve warm.
Layer in large bowl in order as listed using enough mayonnaise to spread over and enough cheese to cover well. Refrigerate overnight. Stir well before serving.
Combine egg white, sugar, salt, water and peach preserves in top of double boiler. Beat one minute to blend, then place over rapidly boiling water. Beat for 7 minutes or until frosting stands in peaks. Remove from water and add vanilla. Beat until thick enough to spread on cake. Sprinkle with nuts.
Drain beans. Mix all ingredients together. Cover. Let stand in refrigerator for a few hours or overnight before serving.
Mix all ingredients. Add reserved half of orange juice. Pour batter into prepared 8-inch round pans. Bake according to package directions. Cool and frost.
In a skillet, saute the onions with butter until a golden brown. Add zucchini and cook over low heat, about 10 minutes, stirring often. Add tomatoes, salt and pepper; simmer, covered, 5 more minutes. Place in a casserole dish, cover top with cheese and bake in a 375° oven for 20 minutes or more. Serves 6 to 8.
Three cups sugar, three-fourths cup Karo syrup, three-fourths cup cold water. Boil until forms a stiff ball when dropped in cold water. Beat the whites of two eggs very stiff. Pour syrup over whites of eggs and beat until cold. After beating awhile, add two cups broken walnuts. Turn into buttered plate and cut into squares.
Cream butter and sugar together; add eggs and beat well. Add vanilla. Combine dry ingredients and add to creamed mixture alternately with sour cream and milk. Spoon into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour.
Saute onions and green pepper in oil with salt for 5 minutes. Add celery, mushrooms and stock. Cover and cook slowly until celery is done. Add chestnuts and bean sprouts.
Cut off stems from mushrooms and wash well. Chop stems and cook in olive oil with garlic and onion, about 5 minutes. Add crab meat, parsley, salt and pepper. Cook about 5 minutes longer. Remove from heat, allow to cool. Add bread and egg. Mix well.
Mix soups and salsa. Brown sausage. Mix together and heat through. Serve with tortilla chips.
Brown meat and drain. Add onions and bell pepper. Steam for 5 minutes. Add corn, tomatoes, half of the cheese and other seasonings to taste. Cook 20 to 30 minutes over low heat.	Cook noodles and drain.	Add to meat mixture. Pour in casserole dish; sprinkle remaining cheese on top and heat in oven before serving.
Drain juice from pineapple into sauce pan, add 1/2 c. orange juice. Mix corn starch with sugar then stir into sauce pan and bring to a boil until thickens. Set aside, let cool. (Can pour hot over marshmallows, if desired.)
In large bowl, combine cake mix and nuts; stir in butter. Stir in 2/3 cup evaporated milk (batter will be thick). Spread half of batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven for 15 minutes. In small saucepan, combine caramels and remaining 1/3 cup evaporated milk. Stir over low heat until caramels are melted. Sprinkle chocolate morsels over baked layer; drizzle caramel mixture over top. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Return to 350° oven for 20 to 25 minutes (top will be soft). Cool completely before cutting into bars.
Heat oven to 375°. Mix sugars, butter, peanut butter, vanilla and egg. Add dry ingredients and mix well. Take Snickers bar and form dough around to make a ball (covering completely). Place on ungreased cookie sheet 3 inches apart. Bake for 13 to 16 minutes. Cool and remove. Enjoy!
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325° for 35-40 minutes or until set. Yield 12-16 servings. Good for breakfast, Great!
Mix all ingredients and press in 9 x 13 pan. Bake 20 to 25 minutes at 350°.
Melt butter in large skillet. Saute onion until clear. Add broccoli; stir thoroughly. Add soup; stir and simmer a few minutes. Add Cheez Whiz and rice. Put in a 2-quart buttered dish. Bake for 30 minutes at 350°.
Mix all ingredients together and let come to a boil. Salt and pepper to taste. Add 1 1/2 tablespoons chili powder. Turn down to simmer and cook 2 hours.
Score cucumber with fork. Sprinkle with salt and let stand 20 minutes. Crush cheese with fingertips or fork and blend in onion, lemon juice and oil. Season with pepper. Drain, rinse and slice cucumber. Combine with cheese mixture. Place in shallow serving dish and decorate with mint. Chill salad for 30 minutes before serving.
Mix well. Place in serving container. Refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving and stir.
Cream shortening; mix with sugar, egg and applesauce. Add flour, salt, spices, soda and hot water. Mix well and add chopped nuts. Bake in large pan at 350° for 1 hour or until done.
Sprinkle 1 package potato chips into greased baking dish. Combine chicken, eggs, celery, almonds, onion, pimento, lemon juice, soup and mayonnaise in bowl; mix well. Spoon into prepared dish. Top with remaining package potato chips. Bake at 450° for 15 minutes or until bubbly. Yield: 6 servings.
Blend cottage cheese and lemon juice until smooth. Stir in remaining ingredients and allow to blend flavors for an hour or two. Makes 1 1/2 cups.
Beat egg whites and water. Stir in pecans to coat. Mix all other ingredients and sprinkle over pecans, mixing well. Spread pecans on lightly greased cookie sheet. Bake in 300° oven for 30 minutes. Stir twice during baking time to crisp and dry pecans.
In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well. Peel and slice potatoes.
Steam broccoli for 10 minutes; drain. Saute garlic and mushrooms in 3 tablespoons water. Add broccoli and saute 2 minutes or until crisply tender. Top with Parmesan cheese and pepper. Makes 1 serving.
Wash and core apples. Mix oleo, sugar and cinnamon. Fill centers of apples. Place in glass baking dish. Microwave until apples are tender. Exact time will depend on size of apples.
Combine eggs, sugar and syrup. Mix well. Add butter, salt, vanilla and nut meats. Pour into unbaked pie shells. Bake at 350° to 375° for 30 minutes, or until set. Makes 1 large pie. (One and one-half recipes make 2 small pies.)
Mix ingredients as listed, except cinnamon and 3 tablespoons sugar. Mix cinnamon and sugar separately. Pour 1/2 batter in tube pan. Put cinnamon and sugar mixture on top of the batter in pan. Pour the other batter on top. Bake at 350° about 45 minutes.
Drain asparagus, reserving a small amount of liquid. Butter a 1-quart casserole and arrange half of the asparagus on the bottom. Cover with the sliced eggs.
Beat cream cheese until light and fluffy. Beat in milk, lemon juice, and vanilla; mix well. Pour into crust. Chill several hours. Before serving, pour cherries on top.
Mix all ingredients together and pour into pie crusts. Top with second pie crust and paint with egg (optional). Bake at 375° for 40 to 45 minutes.
Arrange chicken in ungreased 13 x 9-inch non-metal baking dish. In a small bowl, combine remaining ingredients. Pour over chicken. Cover with foil. Refrigerate 4 to 6 hours.
Mix cheese cubes and salsa in microwave bowl. Microwave until cheese melts, stirring often. Add sausage. Keep warm in crockpot. Serve with corn chips or nachos.
Brown bacon, onion and hamburger in skillet. Drain off grease. Combine with other ingredients in saucepan and simmer 15 minutes or so.
Sift flour, sugar and salt together. Add eggs. Melt 1 cup margarine and 1/3 cup cocoa together. Pour over flour mixture, mixing well. Stir in pecans. Spread in floured and greased cake pan. Bake at 325° for 25 minutes.
Shake all together in a quart jar. (If too thick, add vinegar.) Very good over cooled, cooked vegetables.
Combine all ingredients, except pecans, in a saucepan. Simmer until mixture "spins a thread" and is thick of consistency. Remove from heat. Add the pecans and stir quickly until the sugar crystallizes on the nuts. Break apart and allow to cool before storing in a container with a tight lid.
In a skillet, cook onion in 2 tablespoons shortening until soft. Remove from skillet and set aside. Brown ground beef in skillet. Then, mix sour cream, tomatoes, pepper, cheese and onion into the ground beef. Line bottom of a large casserole dish with tortillas and top with beef mixture. Let stand for 2 hours. Bake at 350° for 45 minutes, stirring occasionally.
Mix coconut, cut up fruit, pecans and raisins together with crushed wafers and crackers. Melt butter and marshmallows. Pour over other ingredients. Knead with hands until well blended. Roll into small balls and roll in confectioners sugar. Store tightly covered. Makes 300 balls.
Mix all ingredients; put in freezer to get slushy. This is very good and keeps well. You can make ahead. Serves 150.
Cook hamburger and onion. Drain. Add rice, tomatoes, kidney beans, salt, chili powder, garlic salt and Tabasco sauce. Cover and simmer on low for 20 minutes. Add cheese and crushed Fritos. Put into oven until cheese melts.
In baking dish, combine zucchini, Parmesan cheese and tomato sauce. Heat, covered, on High for 9 minutes. Sprinkle with Mozzarella cheese and let it stand for 5 minutes. Serve.
Combine first 2 ingredients. Cook, drain and mash. Add remaining ingredients, reserving 1/2 cup cheese to sprinkle over top. Pour into buttered casserole. Bake at 375°until firm and cheese is brown. This is good with a few onion rings sprinkled on during the last 5 minutes of baking.
Melt butter. Spread pecans in a broiler tray and stir to coat nuts with melted butter. Bake at 350° for about 1 hour or until done, stirring frequently. Salt to taste.
Blend oil and sugar well. Add eggs and beat well. Mix dry ingredients and add to the mixture. Add vanilla. Fold in apples and nuts. Bake at 325° for 1 hour.
Combine 1/4 cup water, 1 teaspoon sugar and yeast. Let stand. Soak raisins in warm water until soft and swollen. Pat dry before using. Combine milk, 4 tablespoons sugar, shortening, olive oil, pine nuts, raisins, drained and chopped cherries and about 1 cup flour. Beat until flour is well blended. Stir in softened yeast. Add about 1 1/4 cups flour and stir. Sprinkle dough lightly with flour and knead for about 5 minutes on well floured board. Add more flour as needed to prevent sticking. Let rise in greased bowl in warm place until doubled, about 45 minutes. Punch down. Break off small pieces and shape into buns. Place on greased baking sheet. Let rise. Bake at 400° for 30 to 35 minutes.
Place apples and apple cider in a large heavy saucepan or Dutch oven. Over medium heat, bring apples to a boil. Reduce heat to low, cover and simmer 30 minutes or until apples are tender. Drain apples, reserving liquid. Press apples through a sieve, discarding peels. Return apples to original pan with reserved liquid. Cook over medium heat, stirring constantly, until apple mixture mounds on spoon, about 15 minutes. Add sugar and spices. Reduce heat to low and cook 1 hour longer, stirring frequently. Mixture should thicken. Quickly ladle hot mixture into sterilized jars and cover with lids and bands. Process covered with boiling water for 5 minutes. Yield: 3 1/2 cups. Great on toast and biscuits. This recipe contains no fat and it's only 40 calories per tablespoon.
Dissolve yeast in warm water with 1 teaspoon of sugar added. Pour milk in microwave container with salt. Heat to scalding. Add sugar and oil. Cool and add yeast mixture. Add enough flour for a stiff dough. Let rise until double in size. Make into rolls by pinching off pieces of dough and making into rolls. Place in greased pan and let rise again until double in size. Bake in 400° oven for 10 minutes.
Grease pan and put in oven to get hot before you put the corn bread in. Cook in iron skillet at 400° in oven.
In a glass pan, put 4 to 6 pork chops or chicken breasts. Salt and pepper to taste. Add a little garlic, dried onion chips, a little Mrs. Dash. Turn over meat and be sure all is seasoned. Pour in one can cream of mushroom soup and a little water to mix. Cook in oven at 350 or 375 until done or brown if you like.
About 1 Hour Before Serving: In a large open roasting pan, mix potatoes, sausage links and salad oil. Bake in a 425° oven for 15 minutes.
Stir in until smooth. Spoon into 12 individual 1/2 cup ramekins:
Divide graham crackers into sections. Fill a cookie sheet or jelly roll pan full of graham crackers. Melt butter in saucepan and add sugar. Boil two minutes and stir constantly. Mixture will thicken. Add cinnamon and nuts. Pour mixture over graham crackers in pan.
Mix and melt brown sugar, margarine and cinnamon; let cool. Roll 2 packages of the biscuits in sauce and put in greased Bundt pan. Pour some sauce in pan before biscuits and the rest over the top. Sprinkle nuts over top and bake at 325° for 20 to 25 minutes.
Mix with spoon the sugar, fruit cocktail and juice, eggs, flour, soda and salt. Pour into greased 8 x 12-inch pan and sprinkle brown sugar and pecans on top. Bake 40 minutes at 350°. While cake is still hot, ice.
Combine all ingredients, except vanilla, cinnamon and nutmeg; place in saucepan. Cook and stir over medium heat until mixture comes to full boil, about 8 to 10 minutes. Remove from heat; cool 5 minutes, stirring once or twice. Add vanilla. Pour into serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm with cream, if desired. Makes 8 servings.
Combine and chill. Serve with celery and carrot sticks, cucumber, green pepper and cauliflower.
Mix Crisco, butter and sugar together; add eggs, one at a time. Mix	flour,	baking	powder	and salt together. Add flour mixture and milk	alternately with butter and sugar mixture. Add vanilla and beat. Bake at 300° for 1 1/2 hours. Makes good layer cake (3 layers).
Stir together ground beef, soup mix and egg. Line bread pan with meat mixture. (Leave some for top.) Cook stuffing and put it in the lined pan. Cover with leftover meat. Cook in oven 45 minutes at 350°.
Place the egg yolks, sugar and warm water in a bowl over a saucepan of hot water. Beat with a rotary whisk (not electric beater) until pale in color and frothy. Whisk in the Marsala a little at a time and continue whisking over heat for 5 to 10 minutes until mixture becomes thick and foamy and holds its shape in a spoon. Remove from the heat and spoon into tall wine glasses. Serve immediately with ladyfingers.
Cream margarine and sugar until fluffy. Add eggs one at a time, beating well after each. Add flour, blend well. Stir in vanilla and pecans. Pour into greased 13 x 9 x 2 pan or glass casserole. Best in pan. Bake at 350° for 30 to 35 minutes.