HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in glass dish. Mix first 4 ingredients together. Pour over margarine. Pour fruit over the batter. Bake at 350° for 45 to 60 minutes.
Bake at 350° for 35 to 40 minutes. When done, punch holes in cake with a fork and pour icing over hot cake.
Cream butter and sugar. Separate egg yolks and whites. Add egg yolks, flour, baking powder and milk. Beat egg whites and fold in last. Pour into 9-inch cake pans. Bake between 350° and 375° about 20 or 25 minutes.
Put flour in a saucepan. Slowly stir in the water. Bring to a boil over low heat. Keep stirring until thick and shiny.
Preheat oven to 350°. Grease cookie sheet. Combine all but nuts. Stir in nuts. Drop by teaspoonful. Bake 11 to 12 minutes. Check in between if cookies are small. Frost.
Take a	trip up into the mountains in the cool, crisp air. Find a lake with a mountain stream flowing into it with lots of rainbow trout about 15 inches long. Say a prayer of thanksgiving and start fishing. After catching enough fish for a meal, prepare and cook them on an open fire. As fish are cooking, take a large black (with use)	iron skillet. Place about 6 strips of bacon in the skillet. When the bacon is about half done, the onion should go in (so as not to burn the onion). When browned, drain off grease and add corn along with pimentos. Cook the corn until all	is hot. Place the corn beside the fresh trout and thank the Lord for His beauty and bounty.
Boil cabbage until very tender in salted water. Wilt onion in butter, then add cheese in chunks and allow to melt over low heat. When cheese is melted, add the soup and blend into the cheese mixture while still over low heat. Add the cabbage and mix well. Season to taste. Put into a 2-quart casserole; sprinkle top with bread crumbs and bake at 350° for 20 to 30 minutes or until hot and bubbly.
Wash cucumbers; let stand in cold water overnight. Pack into hot, sterilized jars. To each quart, add alum, garlic, dill and red pepper. Combine vinegar, salt and water; heat to a boil. Fill jars and seal. Makes 6 to 8 quarts.
Cook macaroni and cheese according to directions on box. Brown ground chuck, onions and bell peppers; drain. Mix all ingredients together, except cheese, and place in a greased baking dish. Bake at 350° for 20 minutes. Then add grated cheese on top and cook until melted.
Break pretzels and place in 9 x 13-inch pan. Melt margarine and 3 tablespoons sugar together; pour over pretzels. Bake 8 minutes at 400°. Let cool, then break up with knife.
Alternate layers of bread, onion, corn and ham. Mix egg, milk, salt and pepper. Pour over layers. Bake at 350° for 30 minutes.
Heat juice and onion to boiling for 10 minutes. Remove the onion. Melt butter; add to the flour. Add butter and flour to the juice. Cook until thick. Add seasonings; remove from heat. Beat in the cold milk. Heat but do not boil.
Pare, core and slice apples. Put them in a deep dish. Add lemon juice and water. Mix cinnamon with 1/2 cup of sugar. Sprinkle over apples. Combine remaining sugar with flour and salt and work in butter until mixture resembles coarse corn meal. Sprinkle over apples and pat smooth. Bake at 375° until apples are done.
Melt margarine in saucepan, blend in flour, cream cheese and blue cheese. Add milk and stir till mixture boils. Stir in broccoli. Place in 1 qt. casserole and top with Ritz crackers.
Preheat oven to 375°. Grease cookie sheet. Beat eggs with 1 cup sugar until mixture is light and creamy. Add pumpkin, soda, plain flour and cinnamon. Mix well. Pour into prepared pan. Sprinkle with chopped nuts (better without). Bake 15 to 20 minutes. When done, turn onto clean towel that has been sprinkled with powdered sugar. Roll up like jelly roll (in towel) until completely cool. When cool, unroll and spread with mixture of cream cheese, 1 cup powdered sugar, margarine and vanilla. Now roll. Wrap in foil and refrigerate. Freezes well.
Prepare Rice-A-Roni according to directions. Beat eggs with soy sauce, salt and pepper. Stir in cooked rice, sprouts and onions. Prepare sauce. Drop mixture by 1/2 cup onto greased griddle. Brown on both sides and serve with sauce.
Brown chicken in little butter and oil in frypan. Remove joints from pan and place in large cooking pot. Cut bacon into small cubes; brown in frying pan, then add to chicken parts. Brown onions; add to chicken and bacon. Place crushed clove of garlic and sprig of thyme among chicken pieces. Season with freshly milled pepper and a little salt. Add bay leaves, cider and stick. Cover; simmer gently 45 minutes to 1 hour. During last 15 minutes, add mushrooms; stir into liquid. Remove chicken etc. on to warm serving dish. Keep warm.
Put uncooked rice in 10 x 14-inch baking dish. Mix both soups and water together and pour over, mixing until all is wet. (Add 1/2 package of Lipton onion soup with that.) Put chicken pieces on top and sprinkle with remaining onion soup. Cover with aluminum foil. Bake for 2 hours at 350°. Makes 8 to 10 servings.
Simmer in a little water and butter or oleo the celery and onion until soft. Add hamburg and simmer until redness is gone. Do not cook the rest. Soak bread in milk. Squeeze out excess. Break into pieces. Add to meat plus graham crackers, egg and salt and pepper to taste. Mix thoroughly and stuff into chicken or turkey. Bake.
Grease with a little of the margarine a 12-cup Bundt pan. Set aside. Preheat oven to 350°. Cut each biscuit into 3 pieces. Mix together 2/3 cup sugar and 1 teaspoon cinnamon in a bowl and roll each biscuit piece in it. Drop biscuit pieces into the Bundt pan. In a small saucepan, stir together remaining sugar, margarine, cinnamon and the teaspoon vanilla. Heat on stove until it reaches a boil. Pour over the biscuit pieces and bake at 350° for about 40 minutes. Turn onto a plate when done; serve warm.
Brown meat; drain. Add tomato sauce and 1/2 cup peppers. Cook over medium heat 5 minutes, stirring occasionally. Add beans and 1/4 pound process cheese spread; continue cooking until process cheese spread is melted. Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place, seam side down, in 12 x 8-inch baking dish. Top with remaining process cheese spread; continue baking, uncovered, 5 to 8 minutes or until process cheese spread is melted. Top with remaining peppers and tomatoes. Makes 4 servings.
In a spring-form pan, fit 1/2 toast into bottom of pan. Mix water and Amaretto and pour half over toast. Pour vanilla pudding, then layer toast and pour remaining water and Amaretto mixture, then pour chocolate pudding. Top with Cool Whip; then sprinkle toasted almonds on top. Refrigerate overnight. Unmold and place on cake pedestal or cake plate.
Boil sugar, milk, water, butter and salt to soft ball stage. Add cherries and dates. Bring to firm ball stage (245° to 248°). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well buttered, shallow pan. Cut in squares.
Mix all ingredients together. Bake at 350° for 25 to 30 minutes. Makes about 80 cupcakes.
Divide popcorn between 2 cake pans. Heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Cook over medium heat for 5 minutes. Remove from heat and stir in soda (will be foamy). Cover popcorn with caramel sauce and bake at 200° for 1 hour, stirring every 15 minutes.
Cook and drain sausage. Grate cheese. Mix eggs, milk, onion and garlic salt. Place rolls in 9 x 13 baking dish. Sprinkle sausage on dough. Cover with cheese. Pour eggs, milk, onion and garlic salt mixture on top. Bake at 350 degrees for 35 to 40 minutes.
Use fresh beans, if you like. You may also use tomatoes, if you like.	I don't put green pepper in it. Put less pepper in; add a little more sugar. The colder you get this, the better it is.
Soften cream cheese, then add all of the other ingredients and serve with cauliflower or other vegetable.
Make the cake according to package instructions. When cool, break into pieces, 2 to 3 inches in size. Mix pudding as directed on box and blend in the Kahlua. In a large punch bowl or clear glass baking dish place a layer of about 1/2 of the cake pieces. Cover with half of the pudding mixture, then 1/2 of the Cool Whip. Sprinkle on 1/2 of the crushed Heath bars. (Crushing is easier when you freeze the bars first.) Repeat layers ending with Cool Whip and Heath bars. Refrigerate.
Cube bread. Slice kielbasa thin. Place bread in a 9 x 13-inch dish. Cover with cheese, then kielbasa. Beat together eggs, mustard, soup and milk (I use a blender). Pour over bread, cheese and kielbasa. Cover and refrigerate overnight. Bake next day at 350° for 1 hour.
Mix pudding with milk. Add sugar and Cool Whip. In pan, place a layer of broken graham crackers and a layer of pudding mixture until all is used. Melt chocolate chips and pour over mixture. Top with pecans. Chill.
Preheat oven to 425°. Combine pie filling mix, 1/2 cup of the sugar and 3/4 cup of the water in a medium saucepan. Blend in egg yolks and remaining water. Cook over medium heat, stirring frequently, until mixture comes to a full boil. Remove from heat. Stir in lemon juice and grated lemon rind. Cool filling 5 minutes, stirring twice. Place crust on baking sheet and pour in filling.
Mix all together and put dressing over it all. Cover bowl with plastic wrap. Microwave at High for 6 to 7 minutes or until vegetables are tender-crisp. Refrigerate at least 3 hours before serving.
Combine sugar and cornstarch. Beat egg yolks slightly, add with milk to sugar and cook until thickens. Remove from heat and add butter and vanilla. Put into baked crust.
Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
In a soup kettle, saute potatoes, onions, butter and broth for about ten minutes. Add the rest of the ingredients and cook until the potatoes are fully cooked.
Melt the butter and mix with cake mix. Press into a 13 x 9-inch pan slightly onto sides. Bake 10 minutes at 350°.
Melt butter in skillet and add uncooked rice. Stir until all kernels are browned. Reduce heat if browning too fast.
Preheat oven to 350°. Grease a 9 x 5-inch pan. Cover apricots in lukewarm water for 30 minutes; drain. Remove zest from 1/2 orange with vegetable peeler. Cut orange in 1/2 and squeeze juices from both halves. Grind apricots, orange zest and raisins in processor. Add enough boiling water to orange juice to make 1 cup and pour into bowl with ground fruit. Stir sugar and butter; beat in eggs. In separate bowl, stir flour, baking soda, salt, baking powder and walnuts. Add to fruit. Mix with vanilla. Pour into pan and bake 55 to 60 minutes.
Cream together butter and sugar. Beat in eggs. Add flour, baking soda and powder, salt and cinnamon, beating well after each addition. Stir in morsels, nuts and apples. Mixture will be thick. Press mixture into a greased 9 x 13 baking pan. Bake at 350° for 1 hour.
Mix well and chill 2 to 3 hours. Roll 1/4 inch thick or more. Bake 350° for 20 minutes. With no refrigeration at the time, this was mostly a winter cookie. We would chill it over night and cook the next day. Also, this cookie is high in energy.
Combine butter, crumbs and sugar. Press into an 8 or 9-inch square pan. In bowl, beat egg yolks. Stir in milk, then lemon juice and food coloring. Pour into crust. Top with whipped topping. Freeze until firm.
Mix cake mix, sugar, sour cream, oil, eggs and milk. Add vanilla and beat again. Fold in floured nuts. Pour half of the batter into tube pan. Combine cinnamon and brown sugar. Sprinkle over first half of batter, then add remaining batter. Bake for 50 minutes or until done at 300°.
Slice cookie dough and put on a pizza pan or cookie sheet, overlapped. Bake at 350° for 10 to 15 minutes. Cool. Cover with cream cheese. Add assorted fruit and put jam on top. Slice and eat. Mix 1 teaspoon water with jam before putting on top of fruit.
Mix and cool until thickened first 4 ingredients. Add rest of ingredients. When set, frost with Cool Whip mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Cream butter, sugar and peanut butter. Add other ingredients and mix thoroughly. Pour batter into a 9 x 13-inch pan and bake at 350° for 25 to 30 minutes.
Bake cake mix according to box directions. When cool, tear up cake and layer in large bowl with other ingredients: cake, then pudding, candy bars and Cool Whip. Repeat layers until all ingredients are used, finishing with Cool Whip topped with enough candy for decoration.
Melt margarine in top of double boiler. Add flour, seasonings and milk. Cook until thick and add 1 cup grated sharp cheese. In greased baking dish, put a layer of asparagus, layer of sauce and layer of cracker crumbs. Repeat and top with more grated cheese. Serves 6 to 8.
Boil rice, soup and water for 7 minutes. Brown sausage. Lift out with slotted spoon. Add sausage to above mixture. Brown in sausage drippings the celery and onion. Add to rice mixture. Put into casserole dish and bake 30 minutes at 350°.
Mix together flour, baking powder and salt. Set aside. Put walnuts into food processor. Pulse 4 to 10 seconds. Add nuts to dry ingredients. Put into processor sugar, butter, egg, bananas, and milk. Pulse. Add to dry ingredients. Pour into greased loaf pan. Bake at 350° for 1 hour.
Brown chopped onion, green pepper strips and minced garlic in 2 tablespoons of salad oil or olive oil in skillet. Remove and lay aside for later use. Add remaining oil to skillet. Place pieces of chicken in paper bag with flour and shake. Remove chicken and place in skillet. Fry until golden brown. Return browned onion, peppers and garlic to the skillet. Mix tomatoes, tomato sauce, salt, pepper, spices, pimiento and mushrooms. Add to chicken. Simmer, covered, for 30 to 40 minutes or until chicken is tender. Serve sauce over chicken.
Combine Crisco shortening and flour in large saucepan. Cook and stir until dark brown. Add onions, green onions, green pepper, celery and garlic. Add tomatoes and tomato sauce. Season with salt, pepper and Worcestershire sauce. Simmer 30 minutes. Add shrimp. Cook 20 minutes. Serve over rice.
Mix butter, sugar, peanut butter and nuts. Butter hands and pinch off a ball 1-inch in diameter. Place on cookie sheet lined with wax paper. Refrigerate until hard.
Defrost unopened can of orange juice concentrate. Wash and hull berries and blot dry on paper towels. Peel peaches, cut into halves and remove pits. Place in a shallow crystal bowl. Sprinkle with sugar. Cover with strawberries and sprinkle lightly with sugar to taste. Stir brandy into undiluted orange juice concentrate. Pour over fruits and mix gently. Cover and refrigerate 2 hours. Stir occasionally. Serve in individual small bowls. Makes 6 servings.
Line a cookie sheet with waxed paper. In a heavy, 2-quart saucepan, combine sugar, milk, butter and salt. Cook over low heat, stirring constantly until mixture comes to a boil. Add pecans. Cook over low heat to soft ball stage (234° on candy thermometer), stirring occasionally; remove from heat. Add vanilla and beat until candy begins to lose its gloss and pecans are coated. Drop by teaspoonfuls on cookie sheet. Cook until set. Store in a tightly covered container up to 2 weeks. Makes 36 pieces.
Mince peppers (run through a grinder). Cut up onion and tomatoes. Mince garlic. Add rest of the ingredients. Boil about 1 hour. Put in pint jar and water bath 10 minutes.
Blend first 5 ingredients in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 25 minutes or until done. Let cool in pans for 15 minutes. Remove. When cool, fill and top with Coconut Cream Cheese Frosting.
Cut bacon into small pieces; cook slowly until crisp. Stir in rest of ingredients. Pour at once over lettuce, spinach or salad greens.
On serving platter, arrange tomatoes, cheese and onions in overlapping layers. In small bowl, combine remaining ingredients and sprinkle over salad. Cover and refrigerate. Makes 4 servings.
Mix together cracker crumbs, butter and 1/4 cup powdered sugar. Press in a 6 x 10-inch pan. Beat until fluffy cream cheese, 1 cup powdered sugar, vanilla and whipping cream (whipped). Pour over cracker crumb mixture and top with cherry pie filling.
Cream milk and chocolate over low heat, stirring until chocolate is melted. Stir in sugar, corn syrup and salt. Cook and gently stir to 236°. Remove from heat. Add butter and let cool to lukewarm. Add vanilla and beat until thick and not glossy. Add 1 cup of broken nuts, if desired. Spread in buttered pan. Chill and cut into pieces.
Mix crumbs, coconut and nuts in a large bowl. Add condensed milk and rum. Mix well and chill for 4 hours. Shape into 1-inch balls. Roll in coconut. Store in refrigerator. Makes approximately 8 dozen.
Drain corn and beans, mix well with other ingredients. Put in greased baking dish. Crush 1 sleeve Ritz crackers and spread on top. 1 stick of margarine dotted on top. Bake at 350° for 45 minutes.
Combine dry ingredients. Add beaten eggs and mix well. Stir in oleo and milk. Pour into pie shell and bake at 400° for 10 minutes, then reduce to 325° for 30 minutes.
Score fat on side of bacon. Place bacon, scored side up, in 9 x 5-inch glass dish. Insert cloves in top of bacon. Combine remaining ingredients and spread over top. Microwave for 10 minutes on Medium-high (roast). Combine remaining ingredients and spread over top. Microwave for 10 to 20 minutes on Medium-high (roast) or until meat is heated through (about 120°). Let stand 5 minutes.
Cook until red disappears. Add 1 can cream of chicken soup. Simmer 10 minutes uncovered. Skim off any grease. Dollop on 1 cup sour cream just before serving over noodles or rice.
Preheat oven to 450°. Spray Bundt pan with nonstick cooking spray. Cut biscuits into quarters. Dip each piece into melted butter, roll in sugar and cinnamon mixture. Pack into Bundt pan. Bake 20 to 25 minutes. Let cool in pan for about 5 minutes, then pour onto cake plate.
Cream butter and sugar. Add egg yolk. Cream well. Add flour and a pinch of salt until you have a stiff dough. Spread on a long cookie sheet. Beat egg white until foamy. Spread over dough. On top, sprinkle 1 cup crushed pecans and pat down with hands. Sprinkle just a little bit of sugar on top. Bake at 250° until light brown. Cut into squares while hot.
On a large plate, open can of refried beans. Spread on plate. Add taco sauce, sour cream, avocados and grated cheese to the top. Then add diced green onions and sliced olives. Serve with corn chips. Preparation time is 20 minutes.
Cook noodles. Drain and butter while still hot. Place in greased casserole. Mix in bowl #1 the egg, onion, cream cheese, salt, pepper, cottage cheese and basil. Mix in bowl #2 the soup and crab meat. Place 1/2 of mixture in bowl #1 on top of noodles in casserole. Place all of bowl #2 over. Place remaining contents of bowl #1 over that. Bake at 350° for 15 minutes. Remove and cool or freeze at this point. If not frozen, use a topping of grated cheese and a few slices of tomato and bake another 15 minutes.
Sift first 5 ingredients in a separate bowl. Beat eggs; add oil, sugar and vanilla gradually. Add this to dry ingredients. Slowly stir in zucchini. Mix 1 teaspoon flour and nuts. Add zucchini and nuts to other mixture. Grease and flour loaf or cake pan (tube). Bake at 350° for 1 hour. Cool 10 minutes in pan, then 10 minutes on rack. Refrigerate or freeze.
Place meat in 2 1/2-quart casserole. Sprinkle with flour, salt and pepper. Toss to coat meat. Bake uncovered at 400° for 20 minutes. Add onion, green pepper, tomatoes, mushrooms, molasses and soy sauce. Mix well. Cover and bake at 400° for 30 minutes. Stir in beans. Drop Tangy Muffins by tablespoon onto hot mixture. Sprinkle with sesame seed. Bake at 400° for additional 15 to 18 minutes.
Thaw hash browns. Mix all ingredients together and bake at 350° for approximately 1 hour.
Brown hamburger with onion and cut up cabbage in quarters. Add soup and rice. Cook on medium heat 30 minutes. Season to taste. Serve with rolls and salad. Yields 4 to 6 servings.
Dissolve Jell-O in 1 cup hot water, stirring well to dissolve completely. Add cranberry sauce, stirring to dissolve. Stir in pineapple. Add nuts. Refrigerate to set.
Combine jello and fruit cocktail in large saucepan. Bring to a boil. Cool slightly. Stir in buttermilk. Fold in topping. Pour into large oblong dish. Sprinkle pecans over top. Chill well.
Season, brown and drain hamburger. Drain green beans. Combine hamburger, green beans and tomato soup. Place in round casserole dish. Prepare 4 servings of instant mashed potatoes according to directions. Place on top and bake at 350° for 1 hour.
Heat oven to 325°. Lightly oil a 9-inch or 10-inch pan. Beat eggs at high speed until thick and lemon colored, about 5 minutes. Gradually beat in sugar until very thick. Add flour, baking powder and salt. Beat just until mixture is combined. Fold in vanilla, apples, pecans and lemon juice. Turn into dish. Bake until top is crusty and brown, 40 minutes. Serve with whipped cream. Top with pecan halves if desired.
Saute meat, onion and green pepper. Add tomato sauce, sugar and seasoning. Simmer 15 minutes. Boil shells 4 minutes. Drain on towels. Fill shells with cottage cheese and grated cheese. Place in baking dish. Cover with sauce. Bake 20 to 30 minutes at 350°.
Preheat oven to 375°. In a large frypan, combine ground beef, onion and green peppers. Stir in tomato sauce, beans, garlic salt and salt. Brown well.
Saute garlic and onion in olive oil until wilted. Add juice from clams, tomato sauce, wine, basil and oregano. Simmer, uncovered, for 10 minutes. Add clams and cook 1 minute longer. Stir in parsley. Toss sauce with hot pasta and serve with Parmesan cheese. Yield: 4 to 6 servings.
Combine first 9 ingredients at once and beat for 1 minute. Pour into a greased 13 x 9-inch pan. Sprinkle with chopped nuts, 1/2 cup of sugar and chocolate chips. Bake at 350° for 35 to 40 minutes.
Rinse chicken; pat dry. Spray a nonstick pan with Pam. Brown chicken on both sides (about 6 minutes on each side). Mix teriyaki sauce blend. Pour over chicken; cook on low until chicken is tender.
Combine first 5 ingredients. Add honey and oil. Bake at 350° on flat sheet pan 1 hour. Stir every 15 minutes while cooking. When baked, add dried apricots and raisins. Put in bowl to cool, stirring occasionally.
Put milk and juice in bowl. Add pudding, then beat. Add Cool Whip; beat altogether. Drain all fruit well. Mix all fruit together. You may use different fruit if desired, other than strawberries. In a deep bowl, add layer of fruit, then layer of pudding, layer of fruit and pudding again. Refrigerate.
Beat cream cheese, powdered sugar, milk and peanut butter until fluffy. Fold in Cool Whip. Pour this into a prepared graham cracker crust; top with ground peanuts. Place in freezer.
Mix all together. Mix 1/4 cup of mix to a cup of hot milk or water.
Spread crescent rolls onto ungreased pizza pan. Bake at 350° for 10 minutes.
Combine butter, sugar, milk and vanilla in bowl. Add egg; beat until well blended. Add chocolate; mix well. Stir in nuts and marshmallows. Makes enough frosting for 2 layers.
Cook carrots until tender; drain and mash. Saute onion and pepper in oil until tender. Stir in sugar, salt and flour. Add milk and cook until thickened. Stir in carrots. Spoon into oiled casserole dish. Bake at 350° for 30 minutes or until firm.
Combine all ingredients except crumbs, mix lightly. Pour into 1-quart casserole dish, sprinkle with crumbs. Bake at 350° for 45 minutes.
Brown meat and add seasoning. Melt cheese on top. Place on cocktail rye bread and place on cookie sheet to freeze for at least 1 hour. Put in plastic bags. Bake at 350° for 12 to 15 minutes.