HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the water and oleo to a boil and melt oleo. Add the flour. Stir until mixture leaves side of pan and forms a soft ball. Cool slightly. Add the eggs, one at a time, and mix well. Spread in a 9 x 13-inch cake pan (greased), over bottom and sides. Bake 35 minutes at 400°. Cool. This crust will raise up different places; don't disturb it. Mix together the cream cheese, milk and pudding. Spread on cake. Spread the Cool Whip over the pudding.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except the boiling water. Beat at medium speed 2 minutes. Remove from mixer. Sir in boiling water. Batter will be very thin. Pour into 2 greased and floured 9-inch pans, or 3 8-inch pans or one 13 x 9 x 2-inch pan.
Place dry ingredients in bowl. Add liquids. Mix well and place in buttered loaf pan. Bake 55 to 60 minutes at 350°.
Peel, pit and dice avocados. Sprinkle with lemon juice. Add shrimp and remaining ingredients. Stir together and let stand while chilling, for several hours. Serves 4.
Cook sausage (scramble) and drain. In a medium bowl, put sausage and tomatoes. Cut cheese into chunks and put in a microwave for 3 minutes or until cheese has melted. Stir.
Brown hamburger and 1/2 of onion, drain well. Put back in skillet on low heat, add seasoning and mix well. Set aside for 15 minutes to cool.
Chop finely cabbage, pepper and onion. Combine and bring to a boil sugar, cider vinegar, mustard seed, salt and turmeric. Pour the hot mixture over the cabbage, pepper and onion. Mix well and place in refrigerator. Flavor improves after a day or two.
Bring sugar, milk and butter to boil and boil 5 minutes. Cool. Add	enough	powdered sugar until good spreading consistency.
Preheat oven to 350°. Cook broccoli until barely tender. Drain well. Stir soup and sour cream together. Add remaining ingredients to soup mixture. Sprinkle with bread cubes. Bake for 30 to 35 minutes.
Mix one 3 ounce flavor of jello with 1 cup boiling water. Stir in 1/4 of a 1/2 gallon ice cream. Pour into a glass 4 to 6-quart bowl. Let set for about 1/2 hour in fridge. Continue process until you have 4 layers. Refrigerate until ready to serve.
Mix eggs, broth and 1/2 can soup. Add stuffing and chicken and mix. Put in baking dish. Mix 1/2 can soup and milk together and pour over stuffing mixture. Bake at 350° for 45 minutes.
Mix all ingredients together (a food processor can be used). Roll into balls about the size of a quarter. Place on cookie sheet and bake in 350° oven for about 10 minutes or until lightly browned. Serve hot. May be frozen for later use.
Add about 1/2 teaspoon instant coffee dissolved in about 3 tablespoons hot water. Mix until all ingredients are blended together.
Fry meat; pour	off grease. Add enchilada sauce, beans and seasonings. Fry tortillas; fill with meat mixture. Add cheese, tomatoes, lettuce and taco sauce. Serves 8.
Bake brownies as directed and let cool. Mix the confectioners sugar, 1/2 cup butter and crme de menthe. Spread on brownies and cool in refrigerator for 1 hour.
Season and flour chicken pieces; place in skillet and brown in hot oil until golden. Cover with water and boil gently until tender. Saute onion and garlic in bacon drippings; add to chicken with remaining ingredients, except corn meal and corn. Mix thoroughly. Add a small amount of water to corn meal, stirring until smooth. Add to chicken mixture and boil until thickened. Pour into a baking dish; top with creamed corn and bake in a 350° oven until brown. Makes 10 servings.
Brown beef and onions; drain excess grease. Mix well with other ingredients. Pour into casserole dish and bake in a preheated 350° oven for 30 minutes.
Combine all ingredients and mix well. Bake at 325° for 1 hour and 15 minutes. Bake in tube or Bundt pan.
Mix cheese spread and baking mix. Shape into roll about 1 inch in diameter on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375°. Cut roll into 1/4-inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. Makes about 42 appetizers.
Cook noodles. Mix egg and milk and pour over noodles in a 9 x 13-inch pan. Brown hamburger, onion and seasonings. Drain. Put this mixture over noodles. Pour spaghetti sauce over this. Put cheese and then pepperoni. Refrigerate overnight. Cook covered (foil) at 350° for 1 to 1 1/2 hours.
Fold all ingredients together (except a little of cherries and whipped cream). Pour into glass serving bowl. Chill. Garnish with remaining cherries and whipped topping.
The Tbsp. baking powder is not a mistake. That is what make the batter rise to the top. Pour melted margarine into a 9 by 12-inch baking pan. Mix white sugar, flour, milk, and baking powder. Pour over the margarine. DO NOT MIX! Place the prepared fruit over the batter. DO NOT MIX! Mix brown sugar and cinnamon, then sprinkle over the peaches. Bake at 350 degrees for 40 minutes. (This recipe could be used with apples and blueberries.) Frozen fruit may be used but should be thawed and drained.
Combine butter and lemon juice. Dip each fish fillet in butter mixture and arrange in a 13 x 9 x 2-inch baking dish. Sprinkle fillets with salt, pepper and parsley. Arrange lemon slices over fillets. Bake at 350° for 30 minutes or until fish flakes easily when tested with a fork.
Brown ground beef with onion and garlic. Drain and add tomato sauce, beans and chili mix. Simmer for 10 minutes.
Cook sugar and milk together for 9 minutes. Time, after it starts boiling, stirring constantly. Add hot mix to the chocolate chips, butter, Marshmallow Creme and salt. Beat until smooth. Add vanilla and nuts. Pour into greased pans and let set overnight. Makes about 5 pounds.
Cook pasta according to package directions; drain. Meanwhile, in large saucepan over medium heat, melt butter; add onion. Cook 3 minutes or until tender. Dissolve chicken bouillon cube in hot water; add to onion mixture. Stir in remaining ingredients; heat to boiling, stirring until sauce is smooth. Remove from heat and stir in cheese. Toss hot pasta and sauce.
Blend flour and sugar. Combine with beaten eggs. Add corn syrup, vanilla and nuts.
Roll dough into rectangle. Spread eggs, oil and Parmesan cheese on bread dough. Top with sliced pepperoni and top with Mozzarella cheese. Roll like a jelly roll. Place in greased bread pans and let rise. Bake at 350° for 30 minutes.
Marinate ribs for 8 hours. Cook, uncovered, 1 hour at 350° or until tender. Serves 4.
Pour Italian dressing over warm potatoes. Chill 2 hours. Add celery, onion, chopped egg whites and add sieved yolks. Mix with mayonnaise, sour cream and mustard. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Makes 8 servings.
Combine first 5 ingredients and mix well. Spread 1/4 cup pecans in a 7-cup ring (spray with Pam). Press cheese mix into mold. Chill until firm.
Blend margarine, parsley flakes, dill weed and onion in a 9-inch pie pan; melt. Cut biscuits in quarters and swish each one in melted mixture. Arrange pieces, touching, in pie pan and bake in a 425° oven for 10 or 12 minutes or until brown. Let stand a short time. (Delicious for luncheons or buffet dinners.)
Cut sirloin into bite size pieces and brown in frying pan. Add salt, pepper and garlic powder to taste. Saute onions and mushrooms. Add to browned sirloin. Add 8 ounces sour cream and stir over low heat. Serve over rice or noodles.
Beat cream cheese until smooth. Gradually add all other ingredients, saving 1/2 of nuts for garnish. Shape into one large or two small balls. Roll in remaining nuts. Refrigerate until chilled. Serve with your favorite crackers.
Saute vegetables with 2 tablespoons of butter; add shrimp. Mix 1/2 cup of butter with cream cheese, then add to vegetables, then add mushrooms and all soups. Next add rice and stir. Add crab meat. Put in oblong dish. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
In large pan start layers of vegetables with layer of lettuce, then continue with other vegetables. Spread salad dressing on evenly. Then sprinkle with Parmesan cheese and bacon. Cover and refrigerate 24 hours. Do not toss at serving time. Use large spoon to serve. Serves from 8 to 12.
Scrub potatoes; rub skins with oil. Bake 1 hour at 400°. Allow potatoes to cool to touch. Cut in half lengthwise; scoop out pulp, leaving 1/4-inch shell. (Pulp may be used for mashed potatoes!) Cut shells in half crosswise and deep fry in hot oil for 2 minutes. Drain skins on paper towel. Place skins on baking sheet. Sprinkle with salt, cheese and bacon. Place under broiler until cheese melts. Serve with sour cream. Makes 1 dozen appetizers.
Split each acorn in half; remove seeds and fibers. Place in an ungreased baking dish, cut side up. Into each well, add 1 tablespoon of maple syrup and 1 tablespoon of cream. Bake uncovered for 1 hour in a 350° oven.
Mix first 4 ingredients together; chill. One hour before serving, add Cool Whip (more or less according to taste).
Mix all ingredients and chill in refrigerator. Garnish with red grapes rolled in egg whites and then in granulated sugar.
Preheat oven to 375°. Lightly oil large, shallow baking dish. Add potatoes to dish. Mix lemon juice, oregano, lemon peel, salt and pepper in bowl. Whisk in oil. Pour over potatoes; toss well. Tuck bay leaves around potatoes. Bake until potatoes are golden brown and knife pierces centers easily, turning potatoes every 10 minutes, about 45 minutes. (Note: Depending on the age and water content of the potatoes, this can vary greatly, a little as 30 minutes to as long as 1 1/2 hours.)
Mix soup and milk. Brown pork chops; cover with sliced potatoes. Pour on soup mixture. Cover and simmer about 1 hour.
Add lime juice to the chopped vegetables and mix thoroughly. Then add salt, sugar and mayo. Again, mix thoroughly. Cover and refrigerate until serving time.
Thaw bread in refrigerator overnight. Quarter lengthwise; cut each quarter into 8 cubes (32). Combine dry pudding mix, brown sugar, pecans and cinnamon. Dip each dough cube into melted butter, then roll in pudding mixture. Place in greased 6-cup ring mold in 3 layers. Drizzle with remaining butter and sprinkle with remaining pudding mix.
Cook onion and beef until onion is transparent and meat loses red color. Add remaining ingredients except Chinese noodles. Cook until bubbly. Put in casserole dish and cook until tender at 350°. Sprinkle noodles on top and brown.
Cut off tops of peppers; chop and set aside. Clean, wash and cut remaining peppers in half lengthwise; set aside. Rinse spinach thoroughly; cook, drain and chop. Chop onion; saute in 2 tablespoons vegetable oil. Add chopped peppers; cook until soft. Add chopped spinach; cook until oil is completely absorbed and dry. In a bowl, add crushed crackers and cheese. Moisten slightly with milk. Add spinach mixture; mix thoroughly and add egg. Mix well. Stuff peppers with mixture. Cook on slightly oiled cookie sheet on each side for 20 minutes at 350°.
Brown hamburger and sausage together; drain. Melt cheese in crock-pot on low temperature and add meat and all other ingredients. Blend well. Heat and serve with your choice of chips.
Mix all ingredients together and let stand overnight. Remove from refrigerator for 30 minutes before serving. Serve on crackers.
Preheat oven to 375°. Cut tip from each wing and discard. Cut wings into two pieces. Mix cheese, parsley, oregano, salt and pepper together; place on a dry tray or baking sheet. Dip each piece of chicken into melted butter, then roll in cheese mixture, coating well. Place on a greased baking sheet. Bake for 45 minutes, turning when brown. Makes 8 servings as appetizers or snacks.
Remove crust from bread; spread with butter on both sides. Place in a 9 x 13-inch pan. Cook sausage until crumbly; drain well. Spoon sausage over bread; sprinkle with cheese. Combine eggs, milk, salt and dry mustard; mix well and pour over cheese. Cover pan; chill overnight. Bake, uncovered, at 350° for 45 minutes, or until set.
Saute onion, pepper and garlic in oil. Add ground beef. Cook about 30 minutes. Add tomatoes, olives and salt; cook about 30 minutes more. Add Worcestershire sauce, diced mushrooms, tomato soup and 1/2 of cheese. Mix well with cooked spaghetti. Put in a baking pan; sprinkle with remaining cheese and set in refrigerator at least 2 days before serving. Bake 1 hour at 350° before serving.
Cream oleo and sugar; add eggs and beat well. Add bananas, salt and soda. Mix in flour; stir until damp. Add nuts; pour into 2 greased and floured loaf pans. Cook for 30 minutes at 375°. Freezes well.
In skillet, cook meat and garlic until brown; drain. Stir in undrained tomatoes, onion, oregano, fennel and 1/4 teaspoon salt. Bring to boil; reduce heat. Boil gently, uncovered, about 30 minutes.
Preheat oven to 350. In a large bowl, beat together butter, sugar and eggs with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Beat in sour cream and vanilla until well blended. Add flour, baking powder, baking soda, and salt; beat until well mixed. Stir in nuts and chocolate chips. Turn batter into well-greased 12 cup bundt pan. Bake 45 to 55 minutes, or until golden and a cake tester inserted in center comes out clean. Let cool in pan 15 minutes, then unmold onto a serving plate and cool completely.
Place rice in a greased loaf pan. Top with chicken and mushrooms. Mix water, soup and sherry. Top with cheese. Cover snugly with foil. Bake at 350° for 1 hour or until chicken and rice are done.
Melt butter in large saucepan. Add flour. Cook, stirring, until bubbly. Add next 5 ingredients; stir until thick. Add cheese. Stir until melted. Do not overcook. Pour over toast triangles. Sprinkle with paprika. Add bacon. Serve immediately.
Preheat oven to 375°. Combine Crisco, brown sugar, milk and vanilla. Beat at medium speed until well blended. Add egg. Combine flour, salt and baking soda. Add to creamed mixture. Stir in chocolate chips and nuts. Drop rounded tablespoonful of dough 3 inches apart onto ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake. Cool before removing to wax paper.
Cream butter and sugars. Add egg and milk and beat well. Stir in dry ingredients and mix. Add apples. Drop by teaspoonfuls on a greased cookie sheet. Bake 10 to 12 minutes at 350°. While still warm, spread with glaze.
Heat skillet and add 1 tablespoon butter, kraut and pepper, cut into thin strips. Cut smoked sausage into chunks and add to other ingredients. Fry until light brown or until peppers are tender.
Mix cheese, butter and 10x sugar. Mix in oil and color. Roll into balls; compress into molds. Dry 2 hours on wax paper. Freeze or refrigerate.
*One entire can of pumpkin will make 2 loaves if the rest of the ingredients are doubled.
Combine cinnamon, allspice, cloves and nutmeg, blending well. Stir in applesauce. Mix well (it will be stiff). Roll out 1/4-inch thick on ungreased cookie sheet. Cut with cookie cutters. Let dry in sunny window 4 days. Store in plastic bags. Before drying, place ribbon or copper wire hanger on back.
Cook chicken, cut in chunks and place in an ungreased 2-quart casserole dish. Add soups to mayonnaise, chicken broth and celery. Mix and pour over chicken. Pour stuffing mix on top. Bake at 350° for 50 minutes.
Wash chicken and place in microwave dish with meatiest side down and bigger pieces to the outside of your dish. Pour whole jar of barbecue sauce over the chicken. Cover with microwave Saran Wrap and cook on High for 25 minutes, turning halfway through cooking time.
Combine all ingredients. Marinate 2 to 3 hours. Serve with crackers.
Cook onions and mushrooms in butter until light brown; add soup. Remove from flame and add whipping cream and pepper. Stir until smooth.
Cut up cabbage. In iron skillet, melt about 1 tablespoon of margarine (may need to add more). Add all ingredients and fry for about 5 minutes or less. Cabbage should be wilted, but still a little crisp.
Boil vinegar, water and sugar. Cool. Pour over drained beans and refrigerate overnight. Before serving, add onion and pepper, slivered.
Preheat oven to 250°. Clean seeds by rubbing off any fibers. Do not wash. Measure seeds. Combine every cup of seeds with one tablespoon of vegetable oil, olive oil or melted butter. Spread seeds on baking sheet, or on bottom of a baking dish. Sprinkle with one teaspoon salt or 1 teaspoon each of salt and curry powder. Roast 30 to 40 minutes (stir frequently), until seeds are crisp and browned. Cool and eat. Store seeds in airtight container.
Beat together all ingredients except blueberries. Fold in blueberries. Pour into lined muffin pans. Bake in 400° oven for about 25 minutes.
In large porcelain pot, pour sugar over fruit and let stand overnight. Next day, simmer until fruit is translucent and juice becomes medium syrup, but still covers fruit. While still simmering, pour into hot sterilized canning jars and seal with new, sterilized canning lids. Let stand until cool without disturbing. Lids will pop and be concave.
Stir sugar, butter, syrup and salt in a saucepan and bring to a boil. Cook 5 minutes, without stirring. Remove from heat and add vanilla and soda. Pour over popped corn. Stir, mixing well. Put in oven at 250° for 1 hour. Stir every 15 minutes to coat corn.
Process the eggs, mustard, salt and lemon until lemon yellow. Slowly add the oil.
Cream together sugar and shortening. Add remaining ingredients. Put in greased square pan. Bake at 350° for 45 minutes. Serve warm with cream, ice cream or lemon sauce.
Mix gelatin, sugar and salt in small saucepan. Add water. Place over low heat, stirring constantly until gelatin dissolves. Remove from heat and stir in mayonnaise, lemon juice and rind. Blend with a rotary beater. Pour into a refrigerator tray. Quick chill in freezer 10 to 15 minutes or until firm about 1-inch from edge but soft in center. Beat until fluffy. Fold in remaining ingredients. Turn into 4-cup mold or individual molds. Chill until firm. Unmold on serving plate. Garnish with salad greens and mayonnaise.
Remove a spoonful of cake mix and use to coat the chips and nuts. Set aside. Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream. Mix well. Fold in chocolate chips and nuts. Turn into a greased 10-inch tube pan and bake at 350° for 50 to 55 minutes or until cake tests done. Cool and frost.
Slice squash in small pieces in pot with water. Add onion and salt and boil until tender and most liquid has cooked away.
In a small bowl, combine the flour, baking soda and salt; set aside. In a large bowl, beat together the butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually blend in the flour mixture. Stir in chocolate chips and raisins. Drop mixture by a tablespoon on an ungreased cookie sheet. Bake in 375° oven for 9 to 11 minutes. Remove from oven and press the M&M's on top of the cookies while they are still hot.
In large saucepan simmer broccoli with chicken broth, chopped onion, thyme and nutmeg until tender, about 6 minutes. Carefully pour into food processor or blender container and blend until smooth. In clean large saucepan melt butter; stir in flour and cook 1 minute. Stir in milk and cook until thickened, stirring frequently. Stir in broccoli mixture. Heat thoroughly.
Heat oven to 350°. Cut steak in serving size pieces. Pour oil into skillet and brown each piece on both sides. Transfer steaks to roasting pan. Add onion and brown lightly. Add remaining ingredients to make a barbecue sauce and simmer in skillet 5 minutes. Pour sauce over steaks in pan. Cover. Bake 2 hours or until meat is fork-tender. Chicken or pork chops may be substituted, proceeding in the same manner as for steak.
Cook spinach and drain thoroughly. Combine spinach, cheeses, eggs and seasonings. Pour mixture into a square 9 x 9-inch pan (nonstick). Bake at 350° for 35 minutes until golden on top. Let cool, then cut into squares, wrap and freeze. Reheat in a 375° oven for 10 minutes.
Pierce skins of potatoes in several places with fork. Bake at 400° for 1 hour or until done. Brown sausage in large, heavy skillet, breaking up meat with a fork. Add onion and green pepper and cook until onion is transparent. Drain; stir in tomatoes and seasonings. Heat to a boil; reduce heat and simmer for 5 minutes, stirring occasionally. Keep warm. Cut top quarter off potatoes; scoop out most of potato, leaving shell intact. Add scooped potato portion to sausage mixture; toss lightly. Fill potatoes with mixture. Put under broiler until brown and hot. Top with sour cream.
Cook celery in small amount of boiling salted water until crisp, about 8 minutes. Drain. Mix celery, water chestnuts, soup and pimiento in a 1-quart casserole. Toss bread crumbs with almonds in melted butter. Sprinkle over ingredients in casserole. Bake in 350° oven about 35 minutes.
In large bowl, mix 1 cup flour, sugar and undissolved yeast. Add water and margarine to dry ingredients; beat 2 minutes at medium speed. Add 3/4 cup flour; beat at high speed 2 minutes. Stir in enough flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise until double, about 1 hour. Punch dough down. Divide in 2 balls. Roll and stretch to fit pans. Place on greased baking sheets, sprinkled with cornmeal. Shape edges of crust into a standing rim of dough. Bake at 375° for 8 to 10 minutes. Spread with sauce. Sprinkle with browned and drained sausage. Top with cheese. Bake about 10 minutes more.
Combine everything in a bowl and bake at 350° for 15 to 20 minutes or until top is slightly browned. Sprinkle with a little fresh lemon juice if desired. Use shallow Corning Ware dish.
Butter the bottom of dish and add the fruit and water. If using apples, sprinkle with cinnamon. Work sugar, margarine and flour until crumbly. Sprinkle on top of fruit. Bake in 350° oven for 40 minutes.
Mix all ingredients together, except crackers, margarine and almonds. Place in casserole dish. Mix crushed Ritz crackers and margarine. Place on top. Sprinkle almonds on top of crackers. Bake at 325° for 35 to 40 minutes.
Cook over low flame stirring constantly until thickened. Serve warm over ice cream for hot fudge or butterscotch sundaes.
Cook sausage and drain off grease, but keep the grease. Use Pam on cookie sheet; preheat oven to 350°. Roll out dough, but not too thin. Sprinkle Parmesan on dough and then sprinkle 1/2 Mozzarella. Put on cooked sausage and then rest of Mozzarella. Roll up the dough and make sure there are no open gaps anywhere (especially on sides). When you put on the cookie sheet, make sure the top of the roll is on bottom of cookie sheet. Bake for 15 minutes, then brush grease on top of loaf and bake 15 minutes more.
Mix sugar, butter, eggs and pumpkin. Add spices to flour, then add to previous mixture. Mix well. Bake 1 1/4 hours at 325°. Makes 2 small loaves.
Mix first 6 ingredients until well blended. Add remaining ingredients. Cover and chill at least 1 hour. Roll out on floured surface and cut with seasonal cookie cutters. Bake 8 to 10 minutes on ungreased baking sheet at 400°. Ice when cooled, if desired.
Combine cream cheese and sugar; beat until creamy. Fold in peanut butter, milk and vanilla; beat until smooth. Fold in 2/3 of Cool Whip. Pour into pie crust. Top with remainder of Cool Whip. Sprinkle with finely chopped peanuts. Chill well before serving.
Beat cream cheese, sugar and milk until smooth. Add yogurt, beat again. Gently stir in Cool Whip until smooth. Serve immediately or refrigerate until ready to serve. Serve with your favorite fresh fruit.
Simmer above ingredients for 40 minutes. Add 2 cups cooked rice (if desired). Serve over tortilla chips. Add a layer of each of the following: lettuce, tomatoes, grated cheese, onions, avocado, black olives and green pepper. Top it off with sour cream and picante sauce. Each person can pile their own dish according to what they like. (Chop onion, avocado, olives, tomatoes and green pepper small; the flavor is better that way.)
Cook broccoli in chicken broth. In blender, combine milk, cheese and flour until smooth. Add mixture to hot broccoli mixture, stirring over medium heat until thickened. Stir in half and half. Serve.