HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix all ingredients together. Melt 1 tablespoon shortening in large black iron skillet. Bake about 20 minutes, until brown on top.
Mix starch with enough cold water to make a smooth paste. Add boiling water and cook until glossy. Stir in soap flakes while mixture is warm. When cool, add powdered paint or food coloring. Mixture can be kept for a week if placed in a jar with a tight lid.
Stir well with fork (do not blend). Pour into 13 x 9-inch pan and bake at 325° for 45 minutes.
Mix Oreo cookies, sugar and butter in mixing bowl. Place mixture in 13x9x2 inch pan. Spread half of the ice cream over Oreo mixture. Spread hot fudge over ice cream. Repeat with ice cream. Spread Cool Whip over ice cream. Garnish with chopped nuts and cherries. Freeze overnight before serving.
Brown hamburger and drain. Add onion to hamburger; salt and pepper to taste. Mix in Worcestershire sauce and soup; stir into hamburger. Layer hamburger, squash and cheese in casserole dish. Bake in 300° oven for 35 to 45 minutes. Serves 4.
Mix ingredients, leaving the Doritos to be added right before you eat. Does not keep well.
Mix thoroughly with a fork. Pack into loaf pan 8 x 4 x 2 1/2-inches. Bake at 350° for 1 hour. Let stand in pan for 5 minutes, turn out on heat proof platter. Top with cheese and return to oven (warm, but with heat off for a few minutes) to soften cheese. Yields about 8 servings.
Pack cucumbers solidly into clean jars. Combine next 4 ingredients with 6 cups water in saucepan. Heat to boiling point. Pour over cucumbers, leaving 3/4-inch headspace. Add dill and garlic. Place lids on jars loosely. Put in 200° oven until cucumbers change color. Remove from oven. Seal jars tightly.
Beat all together except corn and butter, then add corn. Grease an 8 x 8-inch pan with butter. Add mixture and bake at 350° for 1 hour.
Heat in saucepan, stirring continuously, until all ingredients are melted. Serve over cake and ice cream.
Dissolve lime Jell-O in boiling water; add sugar and stir to dissolve. Add frozen lemonade, let stand until thick. Prepare Dream Whip as directed on box. Mix into Jell-O and pour over cake. Coconut may be added, if desired. Refrigerate until set.
Brown ground beef and onions. Mix all ingredients in casserole. Cover with brown sugar and bake in a casserole at 350° for one hour.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Combine milk and eggs; gradually add to flour mixture, and cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, sugar, salt, pepper, and corn; stir until cheese melts. Pour corn mixture into a greased 8 inch square pan and freeze until firm. Heat 1 inch of oil to 375°. Cut frozen corn mixture into 4 inch strips; dip each strip in beaten eggs and roll in cracker crumbs. Fry frozen strips in hot oil until golden brown on all sides; drain on paper towels.
Preheat oven to 350°. Lightly spray a 7 1/2 x 11 1/2 x 2 inch baking pan with vegetable oil. Cover raisins in a small bowl with boiling water. Soak 15 minutes. Drain and set aside. In a large mixing bowl, cream together margarine and brown sugar until fluffy. Add egg. Beat well. Add carrots, cinnamon, nutmeg and lemon rind. Mix well. Add raisins and remaining ingredients, mixing well. Pour in pan and bake until done.
Preheat oven to 250°. Combine salad dressing mix with dill weed and oil. Pour over crackers. Stir to coat or mix in large Ziploc bag. Place in oven for 15 to 20 minutes. Stir gently halfway through baking.
Grease and flour one 9-inch square or two 8-inch round pans.
Bring syrup and sugar to boil. Remove from heat; stir in peanut butter. Add cereal. Drop by spoonfuls on metal tray or waxed paper.
Peel and cut up eggplant in small cubes; cook in salt water until tender. Brown beef and onion in shortening. Mix with eggplant; season with salt and pepper. Add milk, soup, beaten egg and 1/2 cup crumbs. Mix thoroughly. Pour into greased baking dish; top with remaining crumbs. Bake for 1 hour at 350°.
Beat eggs until frothy. Add flour and sugar, blending well. Add nuts, butter and chocolate chips. Pour into an unbaked pie shell. Bake 1 hour at 325°. Serve warm.
Preheat oven to 300°. Need a bread loaf pan with an 8-cup capacity. Line or spray pan and set aside. Sift together flour, baking powder and salt and set aside. Melt chocolate in double boiler until smooth and set aside to cool slightly. In large bowl, cream butter. Add vanilla and 1 cup sugar (reserve 1/4 cup sugar). Beat thoroughly. Add egg yolks and beat well. Add chocolate and beat until blended. Add sifted dry ingredients and beat. Beat egg whites on moderately high speed until whites hold a soft shape. Fold whites into thick chocolate mixture. Turn mixture into prepared pan. Bake in preheated oven. Cool. Wrap cake in plastic wrap and let stand at room temperature overnight before serving.
Cook cabbage in salt water; drain well. Combine soup and cheese; add cabbage. Sprinkle with buttered crumbs. Bake at 350° for 30 minutes.
Sift dry ingredients into a bowl. Set aside. Mix eggs, Carnation evaporated milk and oil. Add to dry ingredients. Beat until smooth. Dip Saba in batter and deep-fat fry. Drain on absorbent paper. Roll in sugar.
Brown beef and onion; add garlic, olives and tomato sauce. Combine sour cream, cottage cheese and chilies in a bowl. Crush 1/2 bag of chips. Layer in bottom of casserole dish, 1/2 meat, 1/2 cheese mixture and 1/2 grated cheese. Top with crushed chips. Makes 2. Bake in 350° oven for 1/2 hour. Heat through only.
Melt butterscotch bits over hot water, not boiling. Add Karo, sugar, orange juice, lemon juice, chopped nuts and uncooked rolled oats. Cool in refrigerator at least 1 hour. Roll into small balls and then into granulated sugar. Keep in closed container.
Whip Dream Whip until stiff. Add other ingredients. Pour into graham cracker crust. Put pie filling on top. Chill. Makes 2 pies.
In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place roast in slow cooker and coat with soup mixture. Cook on high for 3 to 4 hours or low for 8 to 9 hours.
Combine chicken, mayo, salt and pepper. Mix thoroughly. Add celery, pickle relish, grapes and pecans. Just a touch of lemon juice is good. Mix well.
Mix all ingredients together and refrigerate overnight or at least 6 to	12 hours. Remove from refrigerator and bake at 350° for 1 hour. Serves 10.
Mix all ingredients. Pour into muffin pans or bread pans. Bake at 350° for 35 to 40 minutes.
Beat together egg yolk, lemon juice, lemon rind and butter until thick and lemon colored. Combine sugar, flour and salt. Add to the egg mixture alternately with milk, beat after each addition.
Peel, cut up and boil potatoes until tender. Drain potatoes and whip with sour cream and milk until they are the consistency of creamy mashed potatoes. Saute green onions (tops, too) in the butter until they are translucent. Add onions, Bac*Os, 3/4 cup of the Cheddar cheese, salt, pepper and garlic salt to the potato mixture and mix well. Pour into a buttered 3 qt casserole dish. Sprinkle top with remaining Cheddar cheese. Bake at 350° for approximately 30 min. or until bubbly. Serves 8 - 10.
Heat oven to 350°. Spray a 13 x 9-inch pan with nonstick cooking spray. Cut squash in half lengthwise. Remove seeds and pulp. Cut into 1-inch thick slices. Arrange squash slices in prepared pan. Sprinkle evenly with the dried fruit. In a small bowl, combine apple cider and allspice. Mix well. Pour over fruit and squash. Place pork chops over mixture in pan. Cover tightly with foil. Bake for 1 hour or until pork chops and squash are tender. Makes 4 servings.
Cook butter, sugar, milk and cocoa. Boil for 3 minutes; remove from stove. Add salt, peanut butter and oatmeal. Stir well. Drop onto wax paper until set.
Combine 1/2 of chickpeas in Cuisinart. Add all other ingredients except parsley. When pureed, add rest of chickpeas and mix until pureed. Stir in parsley, leaving a few tablespoons to sprinkle on top before serving. Serve with pita bread.
Put bread, cheese and sausage in 3-quart casserole. Pour soup and 1 1/4 cups milk over this. Beat eggs, 2 1/2 cups milk, salt and dry mustard. Pour over mixture. Bake at 300° for 45 minutes or until done.
Line a 13x9x2 baking pan with wax paper and coat paper with non-stick spray, set aside.
Mix sugar, cocoa, margarine and flour and stir well. Add eggs and beat with electric mixer 2 1/2 minutes. Add milk and vanilla. Stir in pecans and coconut (optional). Bake at 350° for 35 to 45 minutes in 9-inch unbaked pie shell. Makes 1 large or 2 small.
Brown hamburger with onions. Drain green beans, using 1/4 cup of bean juice and heat. Drain grease off meat and place in 13 x 9-inch casserole dish. Add mushroom soup with green beans and pour over meat mixture. Layer with cheese and cover mixture completely with Tater Tots. Bake at 350° until Tater Tots are brown, approximately 20 minutes.
Mix first 4 ingredients and then the nuts and chocolate chips. Shape into balls. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until firm. Remove from cookie sheet; dust with powdered sugar while still warm. Yield: 40 to 50 cookies.
Brown and drain hamburger and onion. Add salt. Melt Velveeta cheese into hamburger mix. Add chilies and tomatoes. Serve with tortilla chips!
Season chicken with salt and pepper. Lay on rice that has been mixed with water and mushroom soup. Cover with aluminum foil. Cook at 300° to 325° about 1 hour or until chicken is done and rice is tender. Uncover to brown the last few minutes.
In a microwave dish, layer of cream cheese, 1 can chili with beans, salsa (mild or hot; amount desired) and sprinkle a package of shredded Cheese cheese. Microwave approximately 5 minutes. Bake restaurant-style tortilla chips, if desired. Shred lettuce. Add all ingredients to lettuce. Eat with chips.
Heat sugar, oil and vinegar just until sugar is dissolved. Drain green, wax and garbanzo beans, then rinse and drain kidney beans. Mix all ingredients together and refrigerate overnight.
Blend milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes; then sprinkle with coconut. Bake at 350° for about 40 minutes. (Great way to have pie without having to make a pastry.)
Brown sausage; drain and chop fine. Mix sausage with cheese and eggs in a large bowl. Mix hot roll mix according to directions on box. Roll the dough out and fill with sausage mixture, then roll up and bake in a 400° oven for 30 minutes. This recipe is enough to make 2 logs.
Mix all ingredients together in a 9 x 13-inch pan. Chill for 2 to 3 hours.
Brown meat thoroughly in your favorite oil or grease. Add onions. Continue to stir until onions are glazed or turn yellow. Add spices (next 4 ingredients) to taste. Continue stirring and add only 1 cup of water and cooking wine. Simmer for 1 to 1 1/2 hours and thicken gravy before serving with cornstarch and remaining 1 cup of water.
Shell peas if using fresh ones (there should be about 3 cups). In 3-quart saucepan over high heat, heat 3/4 cup water to boiling; add peas and heat to boiling. Reduce heat to low, cover and simmer 3 to 5 minutes, until peas are tender. Drain peas. Rinse under running cold water to cool.
In large bowl, combine vanilla frosting, peanut butter and margarine with fork until well mixed. Form into 1-inch balls. Chill 1 hour. In small saucepan, melt remaining frosting over low heat, stirring occasionally. Dip chilled balls in melted frosting; allow excess to drip off. Place on cooling rack over waxed paper. Let stand at room temperature until dry, about 6 hours.
Fry bacon until crisp, drain and crumble. Wash and chop broccoli into chunks. Mix all ingredients and chill.
Combine butter, raisins, sugar, cinnamon, nutmeg and walnuts, mixing to form a rugged paste. Fill each cored apple with 1/4 of the paste. Preheat oven to 375°.
Crush crackers and mix with melted butter. Line bottom of 9 x 13-inch pan with 2/3 of this mixture. Beat egg yolks until light. Add 3/4 cup of the sugar and pineapple, including juice. Bring to a boil (2 or 3 minutes). Remove from heat. Add Jell-O. Stir well. Cool. Beat egg whites stiff with 3/4 cup sugar. Add vanilla. Fold into cooled egg yolk mixture. Pour into pan. Cover with remaining crumbs. Chill 24 hours or overnight.
Wash and peel potatoes, boil until done and mash. Add salt, pepper, butter and milk to taste. Drain green beans. Brown hamburger and drain. Spread hamburger in bottom of a baking dish. Add beans on top of hamburger. Add mashed potatoes on top of beans. Cover potatoes with grated cheese. Bake in 350° oven until brown.
Sift first 5 ingredients together. Beat butter, sugar, molasses and egg until light and fluffy. Add dry ingredients alternately with cold water. Beat until blended. Stir in raisins. Drop by rounded tablespoonfuls 3 inches apart on greased baking sheet.
Bake cake according to directions on box. When cool, slice crosswise through middle of cake. (Dental floss works well for slicing.) Mix drained pineapple with whipped topping. Spread over bottom half. Replace upper half of cake, frosting with remaining pineapple and whipped topping. Can decorate with maraschino cherries. Refrigerate until ready to serve.
Work butter and sugar until creamy and fluffy. Add egg yolk, almonds and flour and mix thoroughly. Chill. Butter small fluted tins and, with floured thumbs, coat inside with dough.
Heat oven to 425°. Prepare pastry. Roll into rectangle 14 x 10-inch. Place in 13 x 9 x 2-inch ungreased pan; press up sides.
Blend butter and sugar; beat	in eggs. Add pineapple and juice. Stir in bread. Bake at 350° uncovered for 1 hour in oval casserole dish.
Heat oven to 350°. In ungreased 9 x 9 x 2-inch baking dish, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts and spread evenly in pan. Mix brown sugar and cocoa together and then sprinkle over cake mixture. Pour hot tap water over batter. Bake 40 minutes. Let set 15 minutes, then serve with ice cream.
About 1 hour before serving, combine all ingredients. Cover pressure cooker and bring to 15 pounds pressure as manufacturer directs. Cook 15 minutes.
Beat with an electric mixer until stiff peaks form. Put on pie and make sure meringue is sealed to pie crust. Bake at 400° until lightly browned.
Melt margarine, add sugar, and beat eggs in one at time. Add flour mix well. Add vanilla and chocolate. Bake at 350° for 35 minutes. Bake in large bowl. Can also be cooked in the microwave for approximately 8 to 10 minutes, according to microwave temperature.
Place coconut milk, pineapple juice, rum and ice in blender container. Blend until frothy. Pour into 4 tall glasses. Garnish each drink with pineapple wedge and maraschino cherry. Makes 4 drinks.
Combine flour, oats, sugar, baking powder, cream of tartar and salt. Combine butter, milk and egg and add to the dry ingredients. Mix just until moistened. Stir in raisins. Shape the dough into a ball and pat it out into an 8-inch circle. Cut into 8 wedges. Place the wedges on a greased baking sheet and bake for 12 to 15 minutes at 425°.
Boil water and sugar together. Cool. Add lemon juice and grapefruit. Pour into a freezing container. Freeze. Shred before serving.
Beat eggs and sugar until fluffy, add pumpkin. Mix flour and spices together, fold into pumpkin mixture. Grease a 15 x 10-inch cookie sheet and cover with wax paper. Grease and flour wax paper. Spread batter evenly on cookie sheet. Bake at 375° for 15 minutes. Place cake on a dampened dish towel. Roll up and place on a cake rack until cooled.
In a double boiler, cook all ingredients except butter until thick. Remove from heat and add butter. Chill. This will keep for several weeks in the refrigerator.
Cream the butter and cream cheese. Gradually beat in the sifted sugar; beat until light and fluffy. Beat in the vanilla. Frost between layers, top and sides of cake. Sprinkle top with chopped walnuts or pecans (optional).
Place popcorn in large shallow roasting pan. In heavy 1 1/2 to 2-quart saucepan, stir in sugar, margarine and corn syrup. Stirring constantly, bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn, stirring to coat well. Bake in a 250° oven, stirring every 15 minutes, 1 hour. Remove from oven. Spoon popcorn onto large pieces of foil. Break apart as popcorn cools. Makes about 3 quarts.
Brown meat slightly in pan. Mix meat and all ingredients together in crock-pot. Put enough water to cover everything. Cook for 8 hours on slow.
Melt butter in skillet. Add all ingredients except peas. Cook, uncovered, stirring frequently, until celery is tender, about 5 to 7 minutes. Add peas and heat thoroughly. Serves 4.
Blend oil and sugar. Add egg and mix well. Sift together cake flour, soda, cloves and cinnamon. Add dry mixture alternately with applesauce and bananas to oil and sugar and egg mixture. Stir in nuts, dates and raisins. Batter will be stiff. Pour into greased cake or loaf pan. Bake in 350° oven for 45 to 50 minutes.
Brown sausage in a 5-quart Dutch oven. Remove sausage and drain. Reserve 1 tablespoon liquid or drippings.
You will need a coat hanger bent into a large loop. Leave the hanger part to use as the handle. Mix 1/2 cup detergent with 5 cups water and stir. Add 2 tablespoons of glycerine.
Combine softened cream cheese, butter and other ingredients. Mix well and shape into a ball. Roll in chopped nuts, cheese or pieces of dried beef depending on taste.
Sift dry ingredients into a large bowl. Add carrots, apple, raisins, coconut and nuts. Stir together moist ingredients and add to mixture, stirring only until mixture is moistened. Spoon into greased muffin cups. Bake at 350° for 30 to 35 minutes.
Mix first three ingredients together and press into 8-inch square pan. Bake for about 15 minutes at 350°. Mix remaining ingredients together. Pour on crust and bake for 20 to 25 minutes at 350°. Cool; cut into squares.
Drain pickles and cut into rounds approximately 1/4 to 1/3-inches. Discard stems. Place sugar and Tabasco in large container that will hold all the pickles. Can use a plastic wash basin. Mix as best as possible. Add sliced pickles and stir to melt sugar. When all is melted, return to gallon jar and replace lid. Place in refrigerator and shake at least twice a day for 3 days. Ready to eat on the 4th day.
Place cucumbers and onions in a large container and sprinkle with salt. Mix and let set 2 hours. Drain. Mix the sugar and vinegar well. Pour over cucumbers. Toss until well coated. Pack into desired containers and freeze. Will keep in refrigerator for 3 weeks.
Layer ingredients in 9 x 13 pan in order given. Cut 1 stick margarine in small pieces and spread over cake. Bake at 350 degrees until light brown about 35-45 minutes.
Saute onions and chili in butter. Combine all liquids and add onion and chile. Tear tortillas into pieces, place in casserole in layers of chicken and cheese, ending with cheese. Pour liquid over all and refrigate overnight, or several hours. Bake at 350 degrees for 1 hour.
Brown rice, garlic and onion in oil in skillet. Pour in 1 cup tomato juice and 1 cup chicken broth. Let cook slowly. (After adding liquid, don't stir anymore.) Let cook dry and add a little broth. Let cook dry again. Keep adding a little broth until rice is done. Move gently with fork to see if it is done. Rice is dry when served. Add cut up chicken or turkey and toss through rice.
Shuck oysters and lay on baking pan in bottom shell. Place a small piece of bacon on top of the oyster and sprinkle with Worcestershire sauce. Broil until bacon is done.
Mix well and form into a ball. Roll into finely chopped nuts. Top with pimento olives.
Mix together peanut butter and honey in bowl. Stir well; slowly add milk powder and mix well. Add cereal. Shape into balls. Ready to eat. No cooking. Store in refrigerator.
Heat oven to 375°. Slit wieners to within 1/2 inch of ends. Insert 3 strips of cheese in each split. Separate dough; wrap dough over wiener, keeping cheese up. Place on ungreased cookie sheet, cheese side up. Bake 12 to 15 minutes, until golden brown.
Grate cabbage into a large bowl. In a small bowl, place sugar and add enough vinegar to moisten, then add Miracle Whip to taste. Pour over cabbage and mix. Let stand for 2 to 3 hours.
Beat eggs until foamy. Add remaining ingredients and mix well. Add nuts and mix. Pour batter into a greased 9 x 5-inch loaf pan and bake for 1 hour and 20 minutes at 350°. Cool in pan for 10 minutes, then remove loaf from pan and cool.
Bring sugar and syrup to a boil; add butter and peanut butter. Stir until melted. Add cereal and mix well. Drop on waxed paper.
Combine first 3 ingredients. Mix well. Pour into an unbaked pie crust. Bake at 350° to 400° for about 20 minutes or until crust is brown.
On a flat platter, combine sour cream and Ranch pack together, mix well. Put on the platter. Top with onion and all three cheeses. Add the vegetables one at a time. Looks like a pizza dip. Great for showers or a snack.
Melt almond bark in microwave. Add peanut butter and mix well. Add remaining ingredients. Drop by teaspoonful onto wax paper or foil. Makes 100 pieces.
Combine graham cracker crumbs, butter and sugar; pat into crust in a 9 x 12-inch rectangular pan. Bake in a 350° oven for 5 minutes.
Boil the water, cornstarch and sugar until thickened. Add jello and cool. Add berries. Enough for 1 pie. Put into baked pie crust. Top with Cool Whip.
Boil 2 quarts water. Add linguine; return to boil and cook for 5 minutes. Add carrot to linguine and cook 6 to 7 minutes more uncovered until pasta is tender. Drain and keep warm. In large skillet, melt butter and add garlic, onion and mushrooms. Cook on medium-high heat 3 minutes. Add scallops, parsley and lemon pepper. in a small bowl, stir wine, cornstarch and instant chicken broth. Add to skillet with the scallops, parsley and lemon pepper. Cook until scallops are opaque and the sauce is thin and bubbly. Serve over warm pasta. Serves 2 people.
Sprinkle gelatin over milk in a saucepan. Add egg yolks and salt; stir until blended. Place over low heat, stir constantly, until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes. Remove from heat; blend in sugar, mustard and vinegar. Chill until mixture mounds slightly when dropped from a spoon. Fold in green pepper, celery, onion and ham. Beat egg whites until stiff, but not dry. Fold into gelatin mixture. Fold in whipped cream. Turn into a 4-cup mold and chill until firm. Unmold.
Veal should be cut scalloppine (thin). Dredge veal in flour mixed with salt and pepper. Pan fry garlic in oil and discard garlic. Saute meat until brown, 2 or 3 minutes. Add mushrooms, butter and wine and saute for 2 minutes longer.
Separate crescent dough into 16 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. In a bowl, heat together eggs, milk, salt and pepper; pour over crust. Sprinkle cheese over all.
Combine cornmeal, baking powder and salt in a bowl. Add egg and milk; beat until smooth; stir in onion. Heat fat or oil in skillet (have it at least 3 inches deep) to 375°. Drop batter by spoonfuls into fat. Fry until golden brown. Drain on paper towel. Makes about 20.
Saute onions, celery and bell pepper in oil until vegetables are limp. Add crawfish, soup and water; mix well. Add green onion tops and parsley; place in a casserole dish, topping with bread crumbs. Bake at 350 degrees for 30 minutes.
In a bowl spread mayo over lettuce. Add cauliflower, peas, water chestnuts and onion. Spread in layers bacon, white sugar and Parmesan cheese. Seal and refrigerate overnight. You can use broccoli instead of peas. You can also use green onions instead of red onions.
Combine potatoes, carrots, peas, onion, salt and pepper. Arrange vegetables and frankfurters in layers in buttered casserole. Sprinkle each layer with flour. Add milk. Bake at 400° for 45 minutes.