HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cream sugar and shortening together in large mixing bowl. Blend in eggs. In a separate bowl, combine flour, baking powder, soda and salt. Set aside.
I make in my crock-pot. Cube cheese. Combine all ingredients and heat until melted. If too thick for you, add another can of soup.
Combine water, sugar and salt in a large saucepan. Add carrots, stirring well. Bring to a boil. Reduce heat and cook until tender. Drain carrots, reserving 1 cup of liquid. Set carrots aside and keep warm.
Fry bacon in 10-inch skillet over medium heat until crisp. Remove bacon; drain on paper towel. Combine eggs, milk, baking mix, melted butter and pepper in blender or mixer and blend well. Pour mixture into greased 9-inch glass pie plate. Sprinkle with bacon and cheese. Press bacon and cheese below the surface, using back of spoon. Bake in 350° oven 30 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before serving. Serves 6.
Set enough of your flour aside to lightly coat raisins. Simply mix all ingredients, except raisins, together. Mixture will be sticky consistency. Fold in raisins. Coat a bread pan with cooking spray and put your mixture in pan. Bake at 350° for 45 to 60 minutes.
Place deer steak in pan. Add onion and pepper. Pour on tomato sauce. Add salt and pepper. Bake 60 minutes at 350°. Serves 4.
In a 2 1/2 to 3-quart baking dish, mix oleo, sugar, flour and milk. Spread fruit over mixture. Bake at 375° for 45 minutes to 1 hour.
Cook carrots, squash and onion together until tender. Drain water. Pour into a large mixing bowl. Add sour cream, cream of mushroom soup and 1/2 the Cheddar cheese. Mix well. Melt butter in a baking dish. Pour 1/2 the Pepperidge Farm cornbread dressing in bottom of dish. Mix until moistened. Pour squash mixture on top of dressing crumbs. Sprinkle rest of dressing crumbs on next. Top with remaining cheese. Bake, covered, at 350° for 50 minutes. Uncover and bake 10 minutes longer.
Mash bananas and put juice of lemon over them. Mix all ingredients, except ginger ale together and freeze.
In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt, and pepper. Cover and simmer for 5 minutes. Stir in pasta; heat through.
Cream shortening, sugar, honey and eggs for 5 minutes on low speed in mixer. Sift together dry ingredients and add alternately with water, nuts, juice and rind. Bake in 2 waxed paper lined layer cake pans in 350° oven for 30 minutes or until done. Cool. Remove from pan. Ice with boiled frosting or confectioners sugar to which orange juice and peel have been added.
Place butterscotch pudding in saucepan. Add spices and salt. Gradually add milk and cook over low heat, stirring frequently. As soon as mixture has thickened, remove from heat. Add pumpkin and stir. Put into baked pastry shell. Cool. Garnish with Cool Whip.
Mix all ingredients. Roll into small balls about size of big marbles. Place on ungreased cookie sheet, 1 inch apart. Bake at 325° until tops just begin to crack (about 12 minutes). Cool.
Roll beef in flour and brown. Add water, salt, pepper, sugar and tomato sauce. Simmer for 2 hours. Add sliced carrots, onions, peas, potatoes and marjoram.
Shred lettuce	and place on bottom of plate. Lay chips around lettuce on side	of plate. Cook hamburger and onion until done. Add taco mix according to directions. Add can of sauce. Place desired amount of meat on top of lettuce. Add chopped tomatoes, sour cream and Cheddar cheese. Serve.
Combine all ingredients except fruit. Stir with whisk. Carefully add fruit and mix. Fill 12 greased muffin cups and sprinkle top with sugar. Bake at 375° for 25 minutes.
Bake cake as directed on box. Mix all remaining ingredients well and refrigerate. After cake cools, pour icing over cake. Sprinkle 1 pack of frozen coconut over icing.
Mix together cream cheese and sour cream. Spread as 1st layer in 8 x 8-inch or 9 x 9-inch dish. For next layer, spread mild salsa. Sprinkle onion, tomato, lettuce and shredded cheese, in that order, over salsa. Chill overnight. Serve on taco or tortilla chips.
Combine flour, sugar and cocoa. Add beaten egg yolks. Add milk, vanilla and butter. Cook in top of double boiler, stirring constantly, until thick. Pour in pastry shell. Beat egg whites until stiff; add 1/4 cup sugar and baking powder. Spread on pie. Bake at 250° until brown.
Mix white sugar, brown sugar, salt and tapioca together and then mix with blueberries. Let blueberry mixture set 30 minutes. Put filling in unbaked pie crust. Dot with butter and add top crust to pie. Bake in a 425° oven for 45 minutes.
Tear up angel food cake in bottom of pan. Mix package of strawberries and pack of strawberry gelatin. Pour over cake. Mix large vanilla pudding and pour over strawberries. Spread small Cool Whip on top.
Mix ingredients together. Place in casserole. Pour melted butter over ingredients. Add a little milk to moisten. Sprinkle crushed corn flakes on top and bake for 45 minutes at 350°.
Preheat oven to 350°. In skillet with lid, melt butter in water. Add broccoli and onion and steam about 3 minutes. Mix seasoned crumbs with Parmesan. Dip tomato slices in mixture and layer in pie crust. Beat eggs in bowl. Blend in the cream and stir in the Swiss and Gruyere cheeses. Add broccoli mixture and turn into prepared shell. Bake 1 hour.
Use a large covered frypan on electric skillet. Brown meat, then sprinkle rice on top and add vegetables, ending with tomatoes.
Mix first 3 ingredients together and bring to a boil. Cool, then add the buttermilk and Cool Whip. Put in Pyrex dish which has been sprayed with Pam. Sprinkle chopped nuts on top and refrigerate until firm.
Cut beef roast into serving-sized portions. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crock-pot. Sprinkle beef pieces with black pepper, minced garlic and onion soup mix. Place on top of vegetables.
Mix together well and pour into greased and floured loaf pan. Bake at 325° for 1 hour and 20 minutes.
Separate eggs. Beat whites until stiff. Beat egg yolks with sugar until stiff. Add milk, vanilla and salt. Fold egg whites into the egg yolk mixture. Stir in Cool Whip. Sprinkle with nutmeg.
Cream butter, oil, sugars and vanilla. Add eggs. Beat well. Gradually beat in dry ingredients. Stir in chocolate chips. Spread in a 9 x 13-inch greased pan and bake for 20 to 25 minutes in 375° oven. Cut into bars and enjoy.
Mix, spoon onto cookie sheet and bake. For added variety, add grated cheese and garlic salt.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, salt and cocoa together; then sift 3 more times. Add milk and flour mixture alternately. Add vanilla. Bake at 325° for 1 hour and 10 minutes or until done.
Mix and turn into buttered 1 1/2-quart casserole. Bake at 350° for 40 minutes.
Sift flour, salt, baking powder and sugar together and mix with cornmeal. Combine egg, milk and oil, add to dry ingredients. Stir just until moistened, pour in greased 9 X 9 in. square pan. Bake. This recipe doubles well. Oven 450°. Time: 25 to 30 minutes.
Slice cucumbers, onions and green pepper very thin. Add salt and let stand for 2 hours (do not drain). Add remaining ingredients. Refrigerate overnight.
Melt butterscotch tidbits in double boiler. (Make sure boiler does not get hot before adding morsels.) Use low heat to melt. Stir constantly with wooden spoon. When creamy, add noodles and nuts.
Heat oil in a large iron skillet. Saute onions until tender. Add cooled, peeled and cubed potatoes. Fry until browned on both sides. Season with salt and pepper. Makes 4 to 6 servings.
Mix Jell-O with 1 1/2 cups boiling water. When dissolved, add 1 1/2 cups cold water. Refrigerate until thick, not congealed. Add pineapple, cherry pie filling and nuts. Congeal. Top with Cool Whip. Garnish with cherries. Very pretty for holidays!
In a small bowl, stir together all ingredients. Cover and chill dressing at least one hour to blend flavors.
Drain cherries well on paper towels. Combine butter, corn syrup, salt and cm sugar. Knead until smooth. Chill; shape small pieces on cherries, marble size. Place on wax paper and chill. Dip into chocolate. Store in a cold dry place for 1 to 2 weeks. Delicious for Christmas.
Dissolve jello in one cup boiling water. Put dissolved jello and remaining ingredients in blender. Add a couple of drops of green food coloring to make a cool looking salad. Blend and refrigerate until set.
Cream butter and sugar, add eggs one at a time, then add vanilla, salt and syrup. Pour into uncooked pastry shell. Sprinkle with pecans and cook 45 to 60 minutes at 325°.
Spray a large nonstick skillet with cooking spray. Brown chicken breasts on both sides. Remove from skillet and set aside. Stir in sliced onion, then broth and juice. Spread apple slices in skillet. Arrange chicken on top. Simmer, uncovered, just until apple slices and chicken are heated through. Sprinkle with nutmeg, cinnamon, salt and pepper. Makes 6 servings.
Add all ingredients at once. Beat until smooth. Grease 2 loaf pans. Bake at 350° for 1 to 1 1/2 hours. Makes 2 loaves.
Grind cookies in a blender. Mix with butter and press into bottom of a 13 x 9 x 2-inch cake pan. Slice and spread ice cream over cookies. Melt and squeeze fudge over ice cream. Top with Cool Whip. Freeze. Thaw 10 minutes before serving.
Brown ground beef and onion. Add chilies and cook 15 minutes. Drain grease. Soak tortillas in enchilada sauce. Grease casserole. Place 3 tortillas in bottom. Put half the meat, half the cheese and half the mushrooms on top of the tortillas. Repeat for second layer. Pour rest of enchilada sauce on top. Bake at 350° for 45 minutes.
Crush Oreos and set aside. Mix sugar, margarine and cream cheese; set aside. Mix pudding mix and milk. Add other mixture, then blend in Cool Whip. Layer in container starting with pudding mixture, then Oreos, repeating ending with Oreos.
Cook onion in a tablespoon of oil over medium heat until transparent. Add spices and chicken. Cook 1 to 2 more minutes; set aside. Place oil in a deep fryer or large, heavy skillet; heat to medium-high. Carefully dip each tortilla in hot oil for a few seconds each, just to soften them up and drain on paper towels. Divide the chicken mixture between the tortillas and roll them up, securing each one with a toothpick. Fry the flautas until golden brown on all sides; drain on paper towels. Serve the flautas with a dollop each of sour cream, guacamole and Salsa Fresca and sprinkle with a little grated cheese. Makes 4 servings.
While turnip is hot, add rest of ingredients. Beat until fluffy. Turn into a greased baking dish. Bake at 350° for 20 minutes or until it starts to brown.
Preheat oven to 350°. Melt margarine in a 9 x 13-inch baking dish. Mix all other ingredients and pour over melted margarine. Bake at 350° for 45 to 55 minutes.
Mix all the items together in a large container. Store in large containers with lids. To use, place 3 to 4 teaspoons mix per cup of hot water.
Combine coconut, milk and vanilla, stirring with spoon until blended. Add beaten egg whites, folding into mixture gently. Do not overmix. Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 325° for 15 minutes or until top of cookie is lightly browned.
In skillet, melt butter; add onion and green pepper and cook until tender. Stir in flour, salt and paprika; add cream of chicken soup and tomato sauce. Mix and bring to a boil; stir in lemon juice, horseradish, pimento and mushrooms. Cook noodles according to package directions; drain and rinse. Combine noodles with skillet ingredients; spoon into greased casserole dish. Sprinkle with Cheddar cheese; cover and bake for 30 minutes at 350°. Makes 6 servings.
Beat sugar and eggs. Add molasses and buttermilk. Sift white flour with salt and soda. Add alternately with whole wheat flour. Grease and flour bread pan and bake at 350° for about 1 hour or until toothpick comes out clean.
Preheat oven to 425°. In medium bowl combine milk, water, salt and vanilla. Add eggs and mix well. Pour into crust and sprinkle with nutmeg and bake 10 minutes. Reduce heat to 300° and bake 25 to 30 minutes longer or until knife inserted comes out clean.
Cream the butter. Add the sugar and egg. Stir in flour, baking soda and cream of tartar. Add extract. Chill dough for 1 hour. Form into balls and bake for 10 to 12 minutes at 375°. Frost with colored frostings and trim with nuts and candies. These cookies also may be rolled into balls, dipped into sugar and flattened with a fork.
Combine sugar, powdered sugar, margarine and oil. Beat in eggs. Add rest of ingredients. Bake for 10 minutes at 350 degrees.
Season and boil chicken breasts in water. Drain and debone chicken. Mix soup, sour cream and chicken. Pour into casserole dish. Melt margarine and mix with crackers. Sprinkle over chicken mixture. Bake at 350° until it bubbles, about 30 minutes and crackers are brown.
Mix all ingredients and pour into buttered pan. Bake until golden brown on top and sides at 350° for 45 to 60 minutes.
Preheat oven to 350°. In a large bowl, cream butter and sugar. Add egg and vanilla. Beat until fluffy. Stir in flour and baking soda. Mix well. Add Tasteeos cereal and chocolate pieces just until blended. Drop by rounded teaspoons onto ungreased baking sheet, 2-inches apart. Bake 10 to 12 minutes or until lightly browned. Remove from pan and cool. Yields about 4 dozen.
Mix cake mix, buttermilk and eggs in a 9 x 13-inch dish or pan. Mix nuts, cinnamon and brown sugar. Sprinkle nut mixture on cake mixture and swirl into cake. Bake at 350° about 45 minutes. While hot, drizzle on a mixture of powdered sugar, milk and vanilla.
Cream margarine and add sugar gradually. Add unbeaten eggs, one at a time. Use mixer at medium speed. Reduce speed and add dry ingredients that have been sifted together. Alternate with sour cream, ending with dry ingredients. Grease 8-inch tube pan. Put a layer of batter in bottom of pan, then swirl around some of the whole cranberry sauce. Add another layer of batter and more sauce. Add the remaining batter and swirl remaining sauce on top. Sprinkle with nuts and bake at 350° for 55 minutes.
Mix ground beef, seasoning and egg together. Pack into baking dish and bake for 20 minutes. Drain juice. Cover with salsa and grated cheese and bake for another 10 minutes or until cheese is melted. Serve with sour cream.
Combine the powdered sugar and cocoa. Set aside. Combine the cheese and butter in a double boiler. Stir until cheese melts. Add the sugar mixture, nuts and vanilla. Pour into a greased baking dish. Let fudge cool completely. Cut into squares and serve.
Cut meat in 4 or 5 equal portions. Combine flour and salt; pound meat to tender. Flour both sides of meat (save remaining flour). Brown meat in hot oil. Put browned meat into baking dish. Blend remaining flour into pan drippings in skillet. Add tomatoes, celery, carrots, onion and Worcestershire to drippings. Cook; stir constantly, until mix boils. Pour over meat.
Combine cabbage and onion; mix well. Bring to a boil the other ingredients. Pour over cabbage and onion mixture. Mix well. Enough for church social.
Cream butter, sugar, eggs and vanilla. Combine flour with baking soda and powder, cinnamon and salt. Beat into butter mixture. Mix just until flour is moistened. Fold in apples and nuts. Spread in greased 9 x 9-inch pan. Bake at 350° for 45 minutes.
Scald milk. Add sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Add yeast to milk mixture. Add 3 cups of plain flour; beat until smooth. Add eggs and melted Crisco. Add additional flour. Knead well on floured board until smooth. Place in greased bowl and cover. Let rise 1 1/2 hours or longer. Punch down. Make into rolls. Cover and let rise 1 hour. Bake at 425° for 10 to 15 minutes. Makes 2 1/2 dozen.
In a large mixing bowl, moisten crumbs with butter and put a thin layer on sides and bottoms of 2 (9-inch) pie pans. Bake at 350° for 10 to 15 minutes.
Cream together sugar and butter; add this to the eggs. Sift together three times flour and baking powder. Add alternately with milk, then add burnt sugar and maple flavoring. Stir well. Bake in 3 layers.
Wash chicken. Combine rice, cream of chicken soup and water in a casserole dish. Add salt and pepper. Place chicken over rice mixture. Cook at 350° for about an hour.
In a large punch bowl, pinch 1/2 of angel food cake into bite size pieces. Prepare instant pudding as directed on box. Over the cake, layer 1/2 can of crushed pineapple, 1/2 pudding mixture, 1/2 cherry filling and a layer of sliced bananas. Cover with Cool Whip. If desired, garnish with pineapple slices. Cool for 24 hours.
Melt oleo in saucepan. Add all other ingredients. Add powdered sugar last. Mix; press in pan.
In a saucepan bring sugar and water to a boil. Cook for five minutes. Cover and refrigerate until cool. Combine juices and sugar mixture. Mix well. Just before serving, stir in ginger ale. Serve over ice. Yield 6 quarts.
Heat oven to 350°. Mix contents of vegetable/seasoning packet, water and margarine in a large bowl until margarine is melted. Stir in stuffing crumbs just to moisten; set aside.
Mix juices and ginger ale just before serving. Use an extra can of pineapple-grapefruit juice with cherries for an ice ring. This amount makes about 34 (5 ounce) punch cups.
Put vegetables in bottom of crock-pot. Season meat and add it to crock-pot. Add the water. If desired, the onion and bouillon cube may be added before adding the water. Cover and cook on high setting for 4 hours.
Place the raisins, oleo and water in a saucepan. Cover and boil together for 20 minutes. Let cool, then add the well beaten eggs, soda, salt, nutmeg, flour, sugar and cinnamon. Spread on a greased jelly roll pan. Bake at 350° for 30 minutes. Sprinkle with powdered sugar. Cut in squares after cool.
Slice green tomatoes. Heat oil in a frying pan. Pour milk in a bowl. Mix salt and pepper with flour. Dip slices of tomatoes in milk, then dredge in flour. Fry in hot oil until brown on both sides.
Mix and put in casserole. Bake at 350° for 55 minutes.
Mix pudding and milk per pudding directions and fold in Cool Whip. Line 9 x 13-inch pan with graham crackers. Top with 1/2 pudding mixture. Add another layer of graham crackers and rest of pudding mixture. Add another layer of graham crackers.
Liquify first three ingredients in a food processor. Add sugar and water. Mix well with fruit mixture. May be frozen for days. When ready to serve, let thaw.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon. In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture. Stir in chocolate chips. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 50 to 55 minutes. Cool in pan for 10 minutes. Remove and cool. Wrap and store overnight. To serve, frost with Peanut Butter Frosting (recipe follows). If desired, top with crushed peanuts and chocolate chips. Slice to serve.
Brown turkey in pan. Add chopped onion and cook until soft. Cook rice approximately 20 minutes. Add rice to cooked turkey and onion. Beat raw egg and stir into mixture. Wilt cabbage leaves in a steamer for about 8 minutes. Divide mix into 8 equal parts and roll it into the cabbage leaves. Put into greased pan and add gravy. Bake in oven at 350° for 40 minutes.
Mix first 4 ingredients until smooth. Press into a 9 x 13-inch pan. Melt chocolate chips and spread over peanut butter mixture. Refrigerate until chocolate is set. Return to room temperature and cut into squares.
Mix all ingredients, pour red chili sauce on top and bake in 9x13 pan at 350 for 45 minutes.
Cook squash and onion until tender, then mix with soup, butter and eggs. Put in greased casserole dish. Top with cracker crumbs. Bake at 350° for 30 minutes.
Cook Rice-A-Roni as directed and set aside to cool. Mix all ingredients except last ingredient. Top with dry dressing mix or croutons. This should fill a 9 x 13-inch dish. Bake at 350° for 30 minutes.
Mix all ingredients well. Form into balls. Bake at 275° for 30 minutes. Let cool and roll in powdered sugar.
Heat oven to 400°. Grease 11 x 7 x 2-inch pan or baking dish. Wash and peel peaches in bowl. Sprinkle with lemon juice to keep from darkening. Sift flour, baking powder, salt and 1/4 cup sugar into a bowl. Cut in shortening with pastry blender until mixture resembles cornmeal. Beat egg and milk together. Add to flour mixture. Stir just until dough is blended. Spread dough in prepared pan. Press peach slices into dough in rows, overlapping them slightly. Mix 1/4 cup sugar and cinnamon. Sprinkle over peaches. Drizzle top with butter. Bake 30 to 35 minutes. Cut in squares and serve warm with Vanilla Sauce.
Saute eggplant and onion in 2 tablespoons margarine. Mix all ingredients in a skillet and cook, covered, over low heat until vegetables are tender (about 30 minutes). Stir occasionally. Cover with cheese. Cook until cheese melts.
Sift the flour, sugar and salt and put in pie pan. Mix the oil and milk together and add to dry ingredients. Mix with a fork and then press around the pie plate. Bake 12 minutes at 425° in oven or you can put crust into a microwave on High setting for 3 minutes.
Brown pork chops on both sides. Place chops in casserole. Mix in frying pan remaining ingredients. Saute for 5 minutes. Add cream of chicken soup and water. Season to taste and add 1 tablespoon Worcestershire sauce. Bake for 1 hour at 350°.
Combine all ingredients in a pitcher. Pour into a blender; cover and blend 30 seconds. Serve immediately.
In a self-sealing plastic food storage bag, combine oil, sherry, sage and pepper. Add the pork chops; push out all air and seal tightly. Refrigerate for 30 minutes to 2 hours.
With electric mixer, blend in the egg, sugar, butter or oleo, salt and flour. Pour in sprayed or well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated 325° oven for one hour.
Combine all ingredients and roll in additional pecans and/or paprika. Makes one large or two small cheese balls.
Cook the sausage and drain. Beat the eggs with milk, salt and mustard. Layer the bread cubes, sausage and cheese in a two-quart casserole. Pour the egg mixture on top. Refrigerate several hours or overnight. Bake, uncovered, at 350° for 45 minutes or until fairly firm like a custard.
Coat dates with flour. Mix all ingredients together. Pour into tube pan with removable bottom. Bake at 250° for 1 1/2 hours. Cool.
Use a heavy, large saucepan and bring the sugar and milk to a slow rolling boil, stirring constantly to keep milk from scorching. Boil 8 minutes. Remove from heat and add marshmallows, chocolate chips and butter. Stir until melted and blended well. Add pecans and vanilla. Spread on a large, ungreased pan and when cool, cut into squares.
Melt margarine in skillet. Stir in onions and celery. Saute over medium heat until onions are golden brown and translucent.
Beat all ingredients except walnuts on low speed of mixer for about 1 minute, scraping bowl constantly. Continue beating on high speed 3 minutes more, scraping bowl frequently. Stir in walnuts. Pour into 2 prepared round cake 9-inch pans. Bake 30 to 35 minutes at 350°. Remove from pans and cool completely. Frost with Caramel Frosting.
In blender, combine milk, peanut butter and honey. Blend until smooth, about 30 seconds. Pour into 4 cup glass measure; cook at High 4 minutes just until bubbly. Pour into 4 heatproof mugs. Top with a marshmallow puff. Makes 4 servings.
Cook beef and raw vegetables together for approximately 20 minutes. Drain excess fat. Add remaining ingredients. Simmer until mixture is thoroughly heated.
Mix ingredients well but do not beat. Bake at 350° until done, about 30 minutes.
Dip the okra into beaten egg, seasoned well. Dredge with flour, salt and pepper. Drop in deep hot fat until brown. Drain and serve.
Chop up the Snickers and apples. Mix with Cool Whip and chill. Yum, yum.
In pan bring water to boil. Add broccoli and cauliflower, bring to boil and reduce heat and cook, covered, for 5 minutes. Drain and rinse under cold water. Separate peas by rinsing under cold running water; drain.