HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 13 x 9-inch baking dish. Mix next 5 ingredients in a mixing bowl and pour into dish of melted butter. Pour fruit over the mixture. Sprinkle top with cinnamon. Do not stir mixture once in baking dish. Bake in a 450° oven for 20 to 25 minutes. Serves 6.
Add all ingredients together in a boiler. Bring to a boil. Boil for 5 minutes. Reduce heat.
Heat oven to 350°. Grease and flour 9-inch loaf pan. Cream margarine and sugar until fluffy; add eggs. Sift dry ingredients together and beat into creamed mixture. Stir in bananas, apples and vanilla. Pour into pan and bake 1 hour.
Put beans in roaster, add onions, diced (as many as you like). Add brown sugar, mix well. Put in bacon (cut in small pieces). Add small amount of barbecue sauce. Last, put in ketchup and stir well (put as much ketchup in to make the mixture red). Bake at 350° for 3 to 4 hours.
Combine potatoes with margarine and mix until smooth. Add sugar, milk, eggs, extract and nutmeg. Stir until smooth. Pour into pie shells and bake at 450° for 35 to 40 minutes. (Can freeze mix alone before cooking or freeze pies.)
Preheat oven to 325°. Sift together flour, baking powder, salt and sugar. Set aside. Cream together peanut butter and milk, then add to dry ingredients. Beat thoroughly. Bake in a greased loaf pan at 325° for 45 to 50 minutes. This is best when it's a day old.
Cook the celery, onion and green pepper in the margarine until soft. Combine the pimento, peas, soup and water chestnuts. Combine all ingredients. Put in a buttered baking dish. Cover with bread crumbs. Bake at 325° for 50 minutes. Serves 6 or more.
Cook beef in 1/2 cup water until it is dry. Add soup, catsup and chili powder. Bring to boil and boil for 5 minutes. This is good on dry beans also.
Combine sugar, syrup, milk, cocoa and salt in saucepan. Stirring constantly, bring to a full rolling boil. Boil for at least 2 full minutes, or until candy thermometer registers soft ball stage (234°). Remove from heat, add butter and stir to melt. Add vanilla after candy cools, about 5 minutes; then add nuts. Pour into buttered platter. When cool and firm, cut into squares.
Boil chicken; cut in pieces. Mix soup and mayonnaise with chicken. Add rest of the ingredients, but only half of the potato chips. Blend well. Pour into buttered casserole dish; sprinkle with remaining potato chips. Bake at 400° for 15 minutes. Good served with rice.
Combine all ingredients in a 3 quart or 13 x 9 inch baking dish. Bake, covered, at 325° for 1 hour; uncover, and bake 15 more minutes or until liquid is absorbed. 8 servings.
Cook raisins in water; save 1/4 cup of water. Cream raisins. Combine shortening, sugar and eggs; mix. Dissolve soda in raisin water; add to mixture. Add flour, salt, cinnamon, nutmeg, allspice and cloves; add raisins. Mix. Bake at 400° for 7 to 8 minutes.
Combine all ingredients and mix well. Use on meat and poultry. Even my doctor thinks this is great.
Boil chicken; remove skin and fat. Debone and chop chicken into cubes. Layer meat into a 9 x 13-inch baking dish. Mix soup and sour cream; pour over chicken. Melt oleo and mix with poppy seed and cracker crumbs. Spread over top and bake at 350° for 35 minutes.
Separate eggs and set aside egg whites. Mix sugar, cocoa and cornstarch. Add milk and butter; cook until thick. Pour into pie shell and beat egg whites with a pinch of cream of tartar and 5 tablespoons of sugar. Put on pie and let brown. This makes one pie.
Fry ground beef; drain. Place in deep pan. Add onions, Italian seasoning, Tabasco sauce, tomatoes, enchilada sauce and tomato sauce. Stir and simmer, stirring at intervals, for 4 to 6 hours. Cook lasagna noodles. Alternate layers of noodles, cheese and sauce in baking dish. Bake at 325° for 30 minutes. Cool 5 to 10 minutes before serving.
Peel, core and grind pears. Mix ingredients and cook over medium heat. Stir often to keep from sticking. Cook unti thick. Pour in sterilized jars and seal.
Mix sour cream and yogurt. Pour over vegetables and cheese. Do not stir. Refrigerate overnight. Stir once before serving.
Beat cranberry sauce in saucepan. Add cornstarch, cinnamon and ground cloves; blend well. Add water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add franks (cut into bite size pieces); cook until franks are done.
Combine pancake mix, salt, paprika, onion salt, garlic powder and pepper in shallow bowl. Beat milk and eggs in small bowl. Rinse chicken and pat dry. Dip in milk mixture; coat with pancake mixture. Place, skin side down, on rack in shallow baking pan. Brush with melted butter. Turn; brush with butter. Bake at 375° for 1 hour or until chicken is cooked through.
Place chicken in baking dish. Drain pineapple, reserving juice, and set aside.
Cook chicken until done. Take out of pan to cool, reserving broth. On low heat, add rice, bell pepper, onion, celery and butter to broth. Let cook until done. Remove from heat and add broccoli, diced chicken, salt, pepper, garlic salt, soup and milk. Stir gently and place in large casserole dish. Place sliced Velveeta on top and bake at 375° for about 30 minutes.
Mix the cream cheese, cottage cheese and sour cream; beat until smooth. Add eggs, butter, sugar and the remaining ingredients. Beat until very smooth. Pour into a 9-inch spring-form pan. Bake for 1 hour and 10 minutes at 325°. Turn off, but leave cake in oven for 2 hours without opening door. Remove from oven. Leave in pan until cold. Refrigerate overnight.
Mix soup with rice. Spread 1/2 of the rice mixture on the bottom of a casserole dish. Evenly layer 1 can of jalapeno peppers, 1/2 of cheese and 1/2 can of olives. Repeat process; rice, peppers, cheese and olives. Cover and bake at 350° for 30 minutes.
Cream eggs, sugar, corn meal and vanilla together. Cut margarine up in mixture (do not melt margarine). Pour mixture into crust. Bake at 325° for 45 minutes to 1 hour or until golden brown.
Saute the celery, onion, almonds and water chestnuts in a little margarine. Combine rice, soup and mayonnaise and mix well. Stir in celery, water chestnuts, onion, almonds, cheese, chicken, salt and pepper. Pour into greased 9 x 13-inch pan. Top with crushed chips. Bake at 350° for 40 to 45 minutes.
Boil box of Mueller's elbows until noodles are well done. Drain; cut up block of sharp Cheddar cheese. Mix sharp Cheddar cheese, butter, pepper, salt, 1/2 package of Mozzarella cheese, 1/2 package of Cheddar cheese and two cups of whole milk. Preheat oven to 350°. After well mixed, pour into a square baking dish. Put the rest of the package of Cheddar and Mozzarella cheese on top (sprinkle). Put in oven and let bake for 35 to 40 minutes or until top is golden brown. Enjoy!
Place flour, butter and salt in a bowl and mix until crumbly. Add the Cheddar cheese, caraway seed, mustard, paprika, cayenne pepper and red pepper sauce to the bowl and mix together. Add the milk and knead until the mixture forms a ball. Wrap and refrigerate for 2 hours.
Wake husband at 4:00 a.m., load his hunting jacket pocket with bird shot, shotgun shells. Get out his shotgun (optional). Serve him coffee (breakfast, optional). Walk to front door, give friendly, kiss good-bye (optional). Keep it friendly or hunt may be postponed. Wait (who knows how long). Important! Husband plucks duck, you must keep hands clean of all feathers. Preheat oven to 325° to 350°. Place duck in piece of foil (large enough to loosely wrap) and fold over at top. Pinch on ends. Place duck, breast down; cut apple and onion in quarters. Stuff inside duck, squeeze margarine all over this side of duck. Apply seasoning, turn duck over, apply margarine and seasoning and slice the lemon into 1/4 inch thick slices. Place 2 slices of lemon on breast of duck. Enclose in foil. Place in shallow roasting pan. Place in oven for 1 1/2 to 2 hours. Serve with rice or dressing.
Mix all ingredients, except meat, together. Pour sauce over meat and let sit in refrigerator for a day or two. Place meat on cookie sheet in oven at 140° for about 4 hours or until dry.
Mix sugar, eggs, molasses and water. Add flour and nuts. Bake at 350 degrees for 45 minutes.
Combine all ingredients. Simmer slowly 20 minutes, stirring often to keep from scorching.
Mix the cream cheese and onion dip. Spread in a 13 x 9-inch glass baking dish. Cook hamburg and drain. Add taco seasoning mix, following directions on back of package. Layer hamburg over cream cheese layer. Spread lettuce, tomato and onion. Top with cheese pieces. Refrigerate until ready to use. Any taco chips may be used for dipping.
In large bowl combine Eagle Brand and water. Mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Fold in whipped cream. Using a 2-quart trifle bowl, spoon 2 cups mixture into bowl. Top with half the cake cubes, 1 cup of the strawberries and 1/4 cup of preserves. Repeat using half of the remaining pudding mix, all of the remaining cake cubes, sliced strawberries and preserves. Top with remaining pudding. Garnish with strawberries and almonds. Chill.
Unroll crescent dough. Lay flat on cookie sheet or pizza pan. Seal all edges. Bake as directed on package. In medium bowl, blend cream cheese, sugar and vanilla until fluffy on low with electric mixer. After crust is cool, spread mixture on crust evenly. Slice canned, frozen or fresh fruit of your choice. Arrange in pretty pattern on top of cheese mixture.
Remove meat from casing and break apart and brown meat; remove and saute chopped green pepper, onion and mushrooms. Add spaghetti sauce. Cook and drain pasta. In Dutch oven, mix pasta sausage, sauce and chilies. Put into large baking dish. Cover with more Mozzarella. Bake at 350° for about 30 minutes until cheese is melted and bubbly. (Makes enough for a small army.)
Place turkey in browning bag in shallow roasting pan. Combine parsley, oil, salt, pepper and vinegar. Pour over turkey. Seal bag. Cut slits in top and bake at 300° for 4 to 5 hours.
Sprinkle marshmallows evenly into a greased 13 x 9 baking dish; set aside. Combine strawberries and gelatin and set aside. Cream shortening and sugar; add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt. Add to creamed mixture alternately with the milk. Pour batter over marshmallow. Spoon strawberry mixture evenly over batter and bake at 350 degrees for 45-50 minutes, or until a toothpick comes out clean. Cool on wire rack. Cut into squares and garnish with fresh strawberries and whipped cream.
Cook cabbage in boiling water until wilted. Drain. Place in buttered casserole in alternate layers with cheese and soup. Top with crushed chips. Cover and bake at 350° for 20 to 30 minutes. Serves 8 to 10.
Wash beans. Cover beans with water and bring to a boil. In a frypan, use oil to cover the bottom of pan. Heat it. Saute onion and garlic. Add parsley. When it is sauteed and still hot, bring the beans to a boil and pour garlic/onion mixture into beans. Cook on low for 2 hours. May also cook ham hock in beans. Serve over rice.
Combine cranberry juice, pineapple juice, orange juice, lemon juice, sugar and almond extract. Mix well. Freeze until mixture is slushy. Before serving, add 7-Up.
Sift flour and soda. Cream sugar and shortening. Add beaten egg, mashed bananas and milk. Fold in sifted flour and soda. Grease and flour a loaf pan and pour in batter. Bake at 350° for 45 minutes. Remove from pan when cooled.
Brown onion; add meat and seasonings. Cook until meat is done. Add drained beans and soup. Pour into casserole dish. Mash potatoes. Add milk, eggs and seasonings. Spoon into mounds on meat. Bake at 350° for 30 minutes.
Mix chicken, soup, olives, sour cream, salsa and onion in a bowl. Alternate layers of mixture with tortillas and cheese, ending with cheese. May be doubled. Bake at 375° for 25 to 30 minutes. Serves 4.
Mix together. Add additional applesauce or cinnamon to get consistency desired (dry/doughy). Roll out. Cut with cookie cutter. Make hole on top with pencil. (Shape will shrink some.) Bake at 150° for 1 hour or until dry. Turn over halfway through. Can be painted.
Mix water, cornstarch and sugar. Bring to a boil for 3 minutes, stirring constantly. Add package of jello; stir. Remove from heat. Add strawberries (cut in half). Pour into baked pie shells. Chill before serving. Serve with whipped topping, optional.
Brown ground beef and drain. Add taco seasoning mix, following package directions for preparation. Add chili	to mixture. Heat Cheez Whiz in microwave following label directions. On a plate or platter, place tortilla chips, top with meat mixture, then cheese. Serve with salsa.
Peel and thinly slice garlic into bowl. Add salt. Mash these together and add the juice of the lime. Carefully peel and chop the avocados. Save 1 or 2 of the seeds. Mix avocados into the lime and garlic mixture. May use potato masher, but do not make "mashy." Mix in the sour cream. Finely dice the tomato and add to the mixture. To prevent salad from becoming dark, put 1 or 2 seeds into salad as you let it chill. Serve with tortilla chips.
Bring first 5 ingredients to a boil. Cool. Mix last 7 ingredients and drain well. Combine and refrigerate.
Line oblong baking dish with graham cracker crumbs. Pour in cherry pie filling. Melt butter and sugar together. Mix in cream cheese. Mix Dream Whip with milk according to directions on package and whip. Combine with cheese mixture and spread over pie filling. Spread graham cracker crumbs over top.
Mix all ingredients except Jiffy mix. Mix well, then add dry corn bread mix. Stir. Pour into buttered casserole dish. Bake at 350° for 50 minutes.
Chop or tear lettuce in bite-size pieces on bottom of dish (about 3/4-inch). Cover lettuce with peas; cover peas with mayonnaise. Chop onion on top of mayonnaise, then sprinkle the bacon over the onion. Top with shredded cheese.
Stir together first 7 ingredients in a lightly greased 2-quart baking dish; top evenly with bacon. Bake at 350° for 1 hour.
Prepare pie crust mix following package directions. Shape into ball. Wrap in wax paper; refrigerate 30 minutes. Preheat oven to hot (400°). Divide pastry in half. Roll out one half on lightly floured surface into a 12-inch circle. Fit into a 9-inch pie plate.
Peel cucumbers, leaving some skin for color. Slice cucumbers thin. In a deep bowl, combine the remaining ingredients and mix well. Add cucumber slices and cover. Refrigerate for 6 hours. Drain to serve.
Cook onion and green pepper in butter until soft. Add pimento, flour and milk. Season with salt and pepper. Add potatoes. Pour into 9 x 13-inch greased casserole. Place shredded cheese on top. Bake at 350° until bubbly, about 45 minutes. Combine all ingredients and store in refrigerator until ready to bake.
Preheat oven to 375°. Mix all ingredients, form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. These may also be frozen uncooked. For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to ingredients listed above.
Combine chopped hot dogs, cheese and relish. Fill hot dog buns with mixture. Wrap individually in foil. Heat at 350° for 20 minutes.
Fry onions in butter until golden brown. Drain well. Soak bread in 1/2 cup milk. Combine meat with fried onions, soaked bread, eggs, salt and pepper. Roll into 1-inch balls and fry in butter or oil until evenly brown. Shake pan often to keep balls round. Remove meatballs; drain well. Add flour to the grease and blend well. Add bouillon and milk or cream; stir until sauce is thickened and smooth. Add sherry and additional seasonings, if necessary. Add meatballs; cover and simmer for 1 hour. Makes 12 servings.
Heat oven to 350°. Mix shortening, sugar and egg thoroughly. Combine flour and other dry ingredients together. Blend flour mixture into shortening mixture alternately with sour cream. Stir in nuts and drop by teaspoon onto greased baking sheet. Flatten with greased bottom of a glass dipped in sugar. Mix 1 teaspoon sugar and 1/4 teaspoon nutmeg; sprinkle on top of cookies. Bake 8 to 10 minutes. Makes about 3 dozen cookies.
Cut chicken in 1/2-inch strips. Heat 2 tablespoons oil in a large skillet. Stir-fry chicken 3 to 4 minutes. Add chicken broth, salt, pepper and ginger. Simmer for 5 minutes. Heat 2 tablespoons oil in a separate skillet and stir-fry vegetables for 5 minutes. Blend cornstarch with water and stir into chicken. Add cooked vegetables and serve over rice.
Mix all of the ingredients and place in a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Top middle of each square with topping.
Pack okra firmly into hot jars leaving 1/4-inch headspace. Put a garlic bud and 1/2 a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to boil. Pour hot liquid over okra leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints.
Melt butter and bubble cheese in large frying pan. Add 4 to 5 teaspoons heavy cream and fresh pepper. Drain fettucine, dump in and coat quickly. Add more cream if it appears dry. Heap on platter and top with grated cheese.
Mix all ingredients together. Put in buttered 9 x 13-inch baking dish. You may use as topping, bread or cornflake crumbs. Bake for 45 minutes in preheated oven at 350°.
Spoon sour cream into bowl; add sugar, vanilla and a few drops coloring. After cooling, place in fridge. Before serving, add Cool Whip.
Cut biscuits into halves and shake in a bag with sugar and cinnamon. Put in a greased tube pan, adding nuts and raisins if desired. Melt butter with brown sugar and add vanilla. Pour over biscuits. Bake at 350° for 30 minutes. Invert pan immediately after removing from oven.
In buttered 9 x 9-inch baking dish, layer broccoli, chicken, bread cubes and cheese. Combine gravy, milk and pepper. Pour over mixture. Bake at 375° for 40 minutes. Let stand for 5 minutes.
Crush crackers. Mix with 1 stick butter. Press into greased 9 x 13-inch cake pan. Bake at 350° for 10 minutes or until looks solid. Let cool.
Cut up apricots. Put in saucepan, adding sugar, lemon juice and water. More sugar can be added to taste. Bring to a boil, stirring constantly. Boil until mixture thickens. Pour into unbaked pie shell. Cover with fluted crust. Bake at 425° for 30 minutes or until crust is browned slightly. Cool before serving.
Mix sugar, vinegar, and Eagle Brand milk. Add mayonnaise and salt. Mix all together and store in refrigerator. The longer it is refrigerated, the better it is.
Bake, uncovered, for 45 to 50 minutes in a 300° oven.
Mix cornbread mix as directions show. Bake, then crumble bread. Add all other ingredients and mix well. Refrigerate until you serve.
Drain peaches. Pour into baking dish or pan. Mix dry cake mix and syrup together; pour over peaches and bake at 350° for 30 minutes. Top with Cool Whip.
Cook hamburger, green pepper and onion together. Add chili mix. In a separate large pot, cook spaghetti. When spaghetti is done, drain. Add all ingredients. Simmer for 1/2 hour. If too thick, add more tomato juice or water.
Combine all ingredients in a electric skillet. Cook on low all day or until tender (at least 2 hours).
Combine orange juice and thinly sliced apricots. Cover. Refrigerate 8 hours.
Press cookie dough onto bottom of cookie sheet. Bake as directed. Whip together cream cheese and sugar. Spread on cooled cookie dough. Add fruit as listed. Sprinkle with coconut, then Cool Whip and top with nuts.
Crush bacon over salad between paper towels. Let stand 4 to 6 hours before serving. Add green pepper rings before serving.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes, counting when mixture has reached a rolling boil. Remove from heat. Add oatmeal, nuts and vanilla. Beat well until blended. Spoon onto waxed paper.
Mix well and pour in an 8 x 12-inch greased pan. Bake 30 to 35 minutes at 325°.
Saute peppers, onions and celery. Add meat and brown. Drain. Add Ro-Tel and cheese soup. Line baking dish with Doritos. Pour mixture on top. Bake 15 to 20 minutes until warm.
Preheat oven to 425° prior to baking. Combine flour, salt, eggs and liquid in blender at least one hour prior to baking. Flash blend occasionally to mix well. Prepare 6 muffin tin with knife point or knob of fat in each cup. Immediately prior to baking, place tin in oven and heat fat (less than 5 minutes; watch or you will have a kitchen full of smoke!) Remove and fill each cup with flour/egg/milk mixture. Place in hot oven and bake 15 to 20 minutes. Serve at once; in true Yorkshire tradition, as a starter with gravy.
Boil together sugar, white syrup and cold water. Beat egg whites until stiff. Gradually pour syrup over egg whites, beating constantly. Add chopped nuts and vanilla. Beat until mixture starts to set and has a dull look.
Fry meat and salt and pepper to taste. Drain grease. Put meat and all vegetables in a layer in a cooking pot. Pour herb tomato sauce in and then fill with water. Salt, pepper and garlic salt to taste. Cook on low heat. Feeds many people and stores easily.
Combine sour cream and onion; blend together. Put in refrigerator to chill.
Boil chicken pieces. When tender, drain and debone. Boil rice in chicken broth. Saute onion, green pepper or celery in butter in skillet. When chicken is tender and boiled down, add chicken and remaining ingredients.
Fry hamburger and drain well. Add rice, juice, onion, vinegar, salt, pepper and sugar; bring to boil. Reduce heat and cover. Simmer for 20 minutes. Remove from heat and let stand 5 minutes. Stir in chopped green pepper, cucumber and tomato. Cover and cook 5 minutes.
In a bowl, dissolve sugar in 1 cup of lukewarm water. Sir in the yeast until it dissolves. Set mixture in a warm place for about 5 minutes until bubbly and nearly doubled in volume.
Mix ingredients. Drop by teaspoon in mini-muffin pan. Bake at 400° until golden brown.
Combine sugar, butter, cinnamon and nutmeg in mug. Add rum and boiling water. Stir until blended. Add cinnamon stick stirrer. Serve immediately.
In a large mixing bowl, sift flour and add remaining ingredients. Grease and flour or line with wax paper 2 loaf pans. Bake at 325° until golden brown and tests done.
Mix squash with all ingredients, except milk; beat until mixed, then add milk. Beat 2 minutes. Pour into pie plate which has been lined with pastry. Place into hot oven for 15 minutes, then reduce heat and bake 30 minutes in a 350° oven. This makes 1 large or 2 small pies.
Bring to a boil; simmer for 1 hour. Strain the liquid. Add sugar to taste and serve iced with sprig of mint.
Melt margarine in skillet. Add beef, onion and water; cook to boiling. Reduce heat, cover and simmer 50 minutes. Heat oven to 350°. Pour meat mixture into greased baking pan (13 1/2 x 9 x 2-inch). Arrange potatoes over meat. Stir together soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cornflakes. Bake uncovered 1 1/2 hours. Makes 6 to 8 servings.
Blend flour, brown sugar, white sugar and oleo until chunky. Take out 1 cup mixture and set aside for topping. To rest of mixture, add egg, sour milk, salt, soda and vanilla; mix lightly. Pour in greased and floured 9 x 13-inch pan. Sprinkle crumb mixture on top. Sprinkle with cinnamon and chopped nuts. Bake at 375° for 30 minutes.
In a bowl, dissolve bouillon cubes in boiling water. In a pot, combine butter and flour. Blend in bouillon mixture, vegetables, turkey and seasonings. Cook slowly for 15 minutes. Blend in milk and egg yolk; cook for 5 minutes. Remove from heat. Garnish with chopped chives. Serve.
Cream shortening well. Sift flour and sugar 3 times. Add gradually to shortening, creaming well. Add eggs, one at a time, beating after each addition. Mix soda and hot water in cup and add to buttermilk. Add dry ingredients alternately with milk mixture to creamed mixture. Add flavoring and beat well. Pour into greased tube pan. Bake 1 hour and 15 minutes at 300°.
Bake cake according to package directions, using a 13 x 9-inch pan. Cool. Mix pudding with milk. Put candy bars in freezer until hard, then smash in Ziploc bag with a hammer (or use Heath Sensations).