HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream first 2 ingredients. Mix in remaining ingredients. Bake at 325° for 1 hour and 25 minutes.
Bring to a boil water and then stir in oatmeal. Add molasses, oil and salt. Add alternately yeast mixture and flour. Knead 8 to 10 minutes until smooth and elastic. Let rise 1 hour. Punch down. Shape loaves. Let rise one hour. Bake at 350° for 55 to 60 minutes. Makes two loaves.
Cut meat into bite-sized pieces. Combine flour and salt and coat meat. Reserve remaining flour for sauce. Brown meat in shortening. Transfer to shallow baking dish. Blend reserved flour into pan drippings in skillet. Add cut up tomatoes and Worcestershire sauce to drippings and cook to gravy consistency. Pour over meat. Cover and bake at 350° for 2 hours or until tender. Sprinkle cheese over meat. Return to oven for a few minutes to melt cheese. Serve over hot rice.
Cook chicken breasts 20 minutes in gently boiling water. Cook noodles. Place in layers in 9 x 13-inch pan, first the chicken (cut up into bite size pieces), then noodles, then broccoli (cut up). In saucepan melt butter; add milk, soup mix and cheese sauce mixes. Stir until smooth. Pour over casserole. Bake for 1 hour at 350°.
Mix butter in 9 x 13-inch pan. Combine sugar, flour, baking powder and milk in mixing bowl. Mix well. Pour melted butter over sugar mixture. Do not stir. Arrange peach slices evenly in baking pan. Bake in preheated (325°) oven for 30 minutes or until done.
Preheat oven to 350°. Combine all milk, butter, egg, brown sugar, sugar, molasses, cocoa and cinnamon. Stir until fully mixed. Now, add the flour. Whip until lumps are gone and it is smooth. Add remaining ingredients. Butter and flour cake pan. Cook 20 to 30 minutes or until done. Cake should be moist.
Brush chicken with melted butter and arrange in glass baking dish. Blend soup and sour cream together until smooth. Stir in rest of ingredients; pour	over chicken and bake at 350° for 40 to 45 minutes or	until fork-tender and nicely browned. Serve from dish.
Peel eggplant. Slice eggplant into 1/2-inch thick slices, then salt each slice to get water out and the salt softens the eggplant. Let slices stand with salt, while water runs out. While they drain, mix bread crumbs, eggs, Parmesan cheese, salt, pepper and chopped parsley into a paste. Dry the slices, then fry in oil until browned. Next, put a teaspoon of the stuffing on one slice of eggplant and cover with another. Fry these sandwiches. Cover with tomato sauce and bake 15 minutes.
Combine all ingredients and mix well; pour into an 8-inch unbaked pie shell. Bake 15 minutes at 350°. Reduce temperature to 325° and bake 30 minutes more.
Place rice in greased casserole dish. Lay chicken in casserole dish on top of rice. Sprinkle with onion soup mix. Gently pour on soup mixed with water. Cover and bake in 325° oven for about 2 hours.
Mix milk with lemon juice, then add Cool Whip and blend with mixer. Add the rest of ingredients. Pour into crust and chill. (Can top with chopped pecans.) Makes 2 pies.
Preheat oven to 350°. Combine all ingredients in container of an electric blender. Blend thoroughly. Pour into a lightly greased and floured 10-inch pie plate. Bake at 350° for 1 hour. Yields 6 servings.
In large saucepan, combine 1 1/2 cups pineapple juice and sugar. Bring to a boil; add apple wedges. Simmer covered 3 to 4 minutes, or until apples are tender, but not soft. With a slotted spoon, take apples from liquid and set aside to drain. Blend remaining 1/4 cup pineapple juice slowly into the cornstarch; add to hot liquid in saucepan. Cook and stir until mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in butter, vanilla and salt. Cover and cool 30 minutes without stirring. Pour half the liquid into the baked pie shell, spreading to cover the bottom. Arrange apples on top. Cover and refrigerate. Before serving, garnish with whipped cream and chopped macadamia nuts, if desired.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time 1/8-inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut into 1 1/2-inch circles. Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar. Turn each round so that both sides are covered with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7 to 9 minutes or just until set, but not brown; cool. Put cookies together in pairs with Cool Whip.
Combine first 5 ingredients. Mix lightly. Shape mixture into 6 patties, 1 1/2-inches thick. Wrap 1 slice bacon around each patty. Secure with a wooden pick. Place on a broiler rack. Broil 3 to 6 minutes on each side, depending on desired degree of doneness. Yields 6 servings.
Combine corn syrup and sugar in large saucepan. Bring to a full boil, stirring constantly. Remove from heat; quickly stir in peanut butter. Add peanuts and cereal, stirring to coat evenly. Turn into a greased 13 1/2 x 9 x 2-inch pan. Cool. Cut into squares. Makes 4 1/2 dozen 1 1/2-inch squares.
Mix peanuts, sugar and Karo. Using Pyrex bowl, cook 7 1/2 minutes on Full power. Remove and stir in vanilla and oleo. Return to microwave and cook 2 1/2 minutes longer. Remove and add soda immediately, stirring and mixing well. Pour into greased pan or 1 that has been lined with wax paper. Cut while still warm.
Heat enchilada sauce, tomato sauce and water. Brown meet with garlic and onion. Add egg and olives. Add salt and 1/2 cup of sauce. In a casserole, layer tortillas (dipped first in sauce), meat mixture, and cheese. Pour over remaining sauce. Top with cheese. Bake in 350° oven for 25 minutes. Serves 6.
Blend butter, sugar and cream cheese well. Add Crisco, eggs, flour and vanilla flavoring one at a time. Coat pecans and butterscotch chips with flour. Mix with other ingredients and bake at 350° for 1 1/2 hours in a tube pan.
Mix oleo, sugar and Pet milk together. Cook slow for 8 to 10 minutes. Add remaining ingredients. Drop by spoonfuls. The older they get the better they get.
Mix peanut butter, brown sugar, butter and vanilla until smooth. Add confectioners sugar, a little at a time (you may not need a full pound of sugar), until smooth and spreadable. Spread in a buttered 13 x 9-inch pan. Melt together chocolate chips and butter over hot, but not boiling, water. Spread over peanut butter mixture. Let set. Cut into squares when cool.
In a large iron skillet, melt the butter. Add a layer of sliced potatoes, onions and bell pepper. Repeat layers until all vegetables are in the skillet. Add water. Cover and cook over medium heat for 35 minutes. To serve, drain off any liquid or fat; turn out onto a platter and garnish with paprika and bacon, if desired. Yield: 8 servings.
Flour, salt and pepper	pieces	of steak and brown in cooking oil. Then pour in the rest of the ingredients. Cover and cook slow until steak is done. Pour over rice.
Trim excess fat from meat. Cut into serving pieces. Combine flour, salt and pepper. Place meat on a wooden chopping block. Sprinkle flour mixture on meat. Pound meat with a mallet. Turn meat and repeat on other side. Brown meat in fat in skillet on both sides. Add onions, tomatoes and garlic. Cover and simmer over low heat. Add green pepper and cook 20 minutes. Skim off fat. Thicken juice if necessary. Serves 6.
Melt butter, chocolate and sugar over hot water. Add rest of ingredients. Let cook 2 hours. Add 1 teaspoon vanilla before serving. Makes 1 pint. Keep refrigerated. Easy to reheat in microwave.
In heavy saucepan, mix together sugar and water. Bring to a boil and boil for 5 minutes. Add instant coffee. Cut up vanilla bean and add to liquid. When cool, add vodka. Age for 30 days. Strain and serve over ice.
Mix flour, sugar, baking powder and salt. Cream shortening, milk, lemon and almond extract and egg whites. Mix dry ingredients and moist ingredients together, scraping bowl and beating after each addition. Stir in maraschino cherries last. Makes 2 layers. Bake at 350° for 25 to 35 minutes or until done.
Put shortening in a warm place until set. Set oven at 375°. Sift flour onto paper and measure 1 1/2 cups. Add soda and salt and sift again. Bake 10 to 12 minutes. Greased cookie sheet.
Combine all ingredients in the order listed and mix well. Bake in loaf pan at 325° for 1 hour and 25 minutes.
Brown onion with hamburger. Mix all ingredients together and simmer 1 hour. Serve with grated Longhorn or Colby cheese, sour cream and tortilla chips.
Flour both sides of meat. Brown quickly in hot oil. Mix soup and water. Pour over meat. Top with onion. Cover and simmer for 1 hour. Makes tender steaks and delicious gravy.
Pour can crushed pineapple in a 13 x 9 x 2-inch pan. Crumble yellow cake mix on top of pineapple. Place sliced butter on top. Sprinkle nuts over top. Bake in a 350° oven for 55 minutes.
Mix ingredients well and spoon into a lecithin-oiled loaf or Bundt pan. Bake in moderate oven for 50 to 60 minutes. Cool before removing from pan. Delicious topped with lemon sauce.
Place pineapple chunks and juice in large glass serving bowl. Add drained mandarin oranges and pudding; mix thoroughly. Place in refrigerator to set, about 20 minutes. Layer with bananas, blueberries and strawberries. Top with Cool Whip. Garnish with strawberry slices.
Combine marshmallows and pineapple. Cream the cream cheese with sugar and mayonnaise until smooth. Add rice and cherries to the marshmallow mixture. Fold in whipped cream and nuts. Chill.
Mix jello with	1 1/2	cups hot water and let thicken slightly.
First bake the cakes and cool. In a punch bowl, break one of the cakes into chunks, then put a layer of pudding (one box), then break up 2 candy bars and 1 cup of nuts on top of the pudding. Next, layer 3/4 of a can of cherries, then a layer of Cool Whip. Then start all over with the other cake. Finish with Cool Whip, cherries and nuts.
Cut up fruit. Put in bowl. Cook first 5 ingredients. Cool and then fold in Cool Whip. Pour over fruit.
Preheat oven to 350. Grease or Pam 2 9 X 5 loaf pans. Beat eggs, oil, sugar and vanilla until light and thick. Fold in mashed bananas. Sift dry ingredients together. Stir into mixture. Add pecans. Pour batter into loaf pans. Bake about 40-45 minutes or until a toothpick comes out clean. Cool slightly, remove from pans and cool completely on a rack.
Beat the eggs until lemon colored. Slowly stir in the melted butter. Sift together the flour and sugar. Add this gradually to the egg mixture, beating well after each addition. Add the buttermilk and vanilla. Stir well. Pour into the pie crust and bake at 350° for 45 minutes.
Melt chips together; mix well. Remove from heat. Stir in noodles and cashews. Drop by spoonfuls on wax paper. Let set and store. Makes about 4 dozen crunchies.
Slice bananas 1/2-inch thick. Pour lemon juice over and stir. Drain all fruit. Save 1 cup juice. Follow pudding instructions and substitute the 1 cup fruit juice for milk. Pour pudding mix over fruit and mix well. Cover and keep refrigerated. Will keep for days in refrigerator.
Mix Eagle Brand milk with raisins, cherries, coconut and nuts. Roll into balls and chill. These are pretty in baking cups.
If you have a ham bone, this also may be added. Put split peas with ham bone and vegetables in large pan of water. Cook until peas are soft.
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight. Yields 10 to 12 servings.
Wash potatoes and boil in their skins, covered for 10 minutes or until nearly tender. Make up a syrup with remaining ingredients and cook in a small saucepan over high heat until the syrup coats a spoon, about 3 minutes. Preheat oven to 375°. When potatoes are cool enough to handle, peel and cut lengthwise. Lay in buttered baking dish. Pour hot syrup over potatoes and bake uncovered for 30 to 40 minutes. Baste during baking. Serves 4.
Brown and drain beef. Combine Ortega sauce, water and tomato sauce. Stir 1/2 cup mixture into chillies (if used). Mix in 1 cup cheese and 1/2 can of onions. Mix well.
Combine milk, butter, sugar and salt. Bring to a boil, vigorously boil. Stir constantly to prevent sticking. Reduce heat and simmer 6 minutes. Put remaining ingredients in a large bowl except nuts. Pour boiling mixture over chocolate and marshmallow cream and beat until chocolate is melted. Stir in nuts. Pour into buttered pans. Let stand a few hours before cutting. Store in metal container.
Combine melted butter and garlic powder in bowl. Put bread crumbs, cheese and parsley in another bowl. Roll chicken in butter, then in crumbs. Place in baking dish. Microwave on High for 18 to 22 minutes. Rotate 1/2 turn after 10 minutes. Or, bake at 350° until chicken is done.
Mix all of the listed ingredients in a crock-pot. Cook on low for at least 4 hours.
Combine vinegar, sugar, salt and red pepper. Heat until all is dissolved. Add tomatoes and simmer for 5 minutes. Add last 4 ingredients and simmer for 5 minutes. Pack loosely in jars and cover with boiling juice and seal with hot lids.
Mix together all ingredients, except broccoli. Cook broccoli; drain. Add to mixture. Bake in casserole dish 45 minutes at 325°.
Melt the chocolate and butter in double boiler or microwave. Beat eggs and sugar until thick. Blend egg mixture and melted chocolate. Add dry ingredients; mix well. Drop on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Brown meat and onion; drain. Mix beans, 1/2 cup grated cheese, chicken soup and 1/2 can enchilada sauce. Stir. Grease casserole. Alternate layers of tortilla, meat, cheese and sauce, ending with cheese and sauce. Cook at 350° for 35 minutes. Cool 10 minutes.
In a small bowl, mix cheese, mayonnaise, scallions, curry, salt and olives. Spread mixture on split English muffin halves. Cut into bite size pieces. Spread out onto a baking sheet and bake at 400° for 10 minutes.
Soak ducks in brine solution (Morton Tender Quick) for 24 to 48
Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large Dutch oven over medium-high heat. Add cumin mixture, chicken, onion and garlic; saute 5 minutes. Add broth and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Ladle into soup bowls; top with cheese. Yields 15 cups.
Brown diced bacon and ground beef; drain well. Mix all ingredients. Bake for 1 hour at 350°.
Place 2 layers of Rich's yeast rolls in generously greased Bundt pan. Bring to boil next 5 ingredients. Pour over yeast rolls. Sprinkle with pecans. Let rise overnight in refrigerator. Bake 25 minutes at 350°.
Brown chuck roast in hot fat. Mix remaining ingredients for sauce. Cover roast with sauce. Cover and bake at 325° for 3 to 4 hours or until tender. Pull meat apart in slivers and return to sauce. Serve over hamburger buns.
Cook bacon and saute onion. Combine the rest of ingredients. Pour into a 1-quart baking dish. Bake at 350° for 1 hour.
Place all ingredients in medium size saucepan. Mix with wire whisk. Place over medium-low heat and cook, stirring occasionally, until consistency of mashed potatoes. Do not boil. Knead until cool. Dust with flour if dough is sticky. Add water if stiff. Store in airtight container. Have fun!!
Line an 8 x 8 x 2-inch baking pan with foil. Grease the foil; set aside. Combine granola, oats, nuts, flour and raisins; mix well. Stir in the egg, honey, oil, brown sugar and cinnamon. Mix well and press evenly into the lined and greased baking pan. Bake in a 325° oven for 30 to 35 minutes or until brown. Cut into bars. Makes 24 bars.
Let ice cream and whipped topping soften at room temperature about 10 minutes. In a bowl with electric beater, whip together ice cream, whipped topping, peanut butter and dry pudding until smooth, about 5 minutes. Freeze in 8 x 8-inch square dish until solid, about 2 hours; cut into 8 servings.
Cook sugar and 7 cups water until dissolved, then steep tea bags in the 2 cups boiling water. Add the mixtures together and mix in the frozen orange juice, lemonade and brandy. Stir until dissolved. Freeze in containers. Scoop out and fill small glasses 3/4 full. Pour over 7-Up or Sprite.
Cream together shortening, sugar, salt, cinnamon, eggs and milk. Sift together flour, baking powder and baking soda. Mix the two groups of ingredients together. Drop by teaspoon and flatten with glass bottom dipped in sugar. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Grease pie plate, 1 1/2 x 10-inches. Cook and stir beef and onion in 10-inch skillet until brown; drain. Stir in salt and pepper. Spread in pie plate. Beat baking mix, milk and eggs with wire whisk or hand beater until almost smooth. Pour into pie pan. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife in center comes out clean. Bake 5 minutes; top with lettuce and pickles. Makes 6 to 8 servings.
Make your pudding. Cut your bananas up and soak them in orange juice, then drain. Mix your bananas, pudding, Eagle Brand milk, Cool Whip and vanilla wafers (save some vanilla wafers to top the dish with). Serves 10 to 12 people.
Melt chocolate chips in double boiler. Beat eggs until fluffy. Dissolve gelatine in cold water and add to beaten eggs. Add vanilla, salt and melted chocolate. Fold in 1 carton of Cool Whip. Slice cake in thin slices. Line a 9 x 13-inch buttered pan with 1/2 the slices. Pour half of chocolate mix and half the pecans over cake. Repeat layer of cake, chocolate mix and pecans. Chill until firm. Remove and spread Cool Whip on top. Top with drizzled syrup and cherries. Chill and serve. It can be made day before.
Cream shortening, margarine and sugar. Add eggs one at a time, beating well after each addition. Sift powder and flour together. Add this to cream mixture with milk (1/2 flour, then milk). Add remaining flour and vanilla. Stir in crushed pineapple and juice; blend well. Use greased 10-inch tube pan. Cook at 325° for 1 1/2 hours until cake springs back. Cool before removing from pan.
Mix all together. Bake in a 9 x 13-inch pan at 350° for 20 to 25 minutes until browned. Remove from oven. Immediately pour 1 cup chocolate chips on cookies. Let set 5 minutes. Spread chocolate over cookies. Pour Peanut Butter Glaze over top and swirl around.
Brown hamburg, onion, celery and green pepper for 10 minutes in a large kettle. Add the rest of ingredients and simmer for 2 hours.
Put all ingredients together before beating. Do not stir until all have been added. Bake in loaf pan or cake pans in 350° oven about one hour.
Rinse chicken and trim off any loose fat. Pat dry and set aside in shallow dish. Combine dressing, apricot preserves and onion soup mix. Pour over chicken. Marinate in refrigerator for 2 hours or overnight. Bake, uncovered, in a 300° oven until tender (2 hours).
Mix all together. Place in a greased casserole and bake in a 350° oven for 45 minutes. It is more flavorful if baked and refrigerated the day before served.
Mix well. Roll into small balls. Put on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes.
Combine all dry ingredients in a medium saucepan. Combine milk and egg yolks. Add this slowly to dry ingredients. Cook over medium-low heat, stirring constantly, until thickened. Stir in 1 teaspoon vanilla. Pour into baked pie shell. Top with meringue and brown.
Boil sugar and Karo. Add peanut butter and Rice Krispies. Spread in 9 x 13-inch pan. Melt together chocolate chips and butterscotch chips and spread on top. This is a family favorite.
Mix ingredients together and place in well-greased and floured tube pan. Bake at 350° for 45 minutes.
Blend pumpkin, eggs, and oil in mixing bowl. Blend all the dry ingredients together and fold into the pumpkin mixture. Pour into well greased square pan and bake at 350 degrees for 20 to 25 minutes. Remove from oven and cool to room temperature.
Pick and wash beans. Cover with water and bring to a boil. Turn off heat and let stand 1 hour. Add chopped onions, bacon and salt. Cover and cook until tender, adding water, if needed.
Wash cucumber, score with tines of fork (all around and length); slice thinly. Mix rest of ingredients and add to cucumber. Press slices with back of spoon to make crisp and delicious. Always make this fresh. Don't re-use vinegar mixture.
Line roasting pan with foil. Place rack on top (if rack is not like a cooling rack, cover it also with foil and cut appropriate slits). Completely cover roast with Ah So sauce. Place on roasting rack. Put in oven. Roast at 425° for 1 hour. Also roast baking potatoes and acorn squash for a complete dinner. Do not overcook. Roast will be medium to medium rare. Do not increase cooking time for larger roast or decrease for smaller roast; 1 hour only cooking time.
In a small bowl combine gelatins and water; stir until gelatins are dissolved. Combine pineapple and bananas with gelatin. Top with marshmallows and chill until set.
Place roast into a large 3 to 4- quart bowl; set aside. Combine in saucepan and heat to boiling the vinegar, water and spices. Pour hot mixture over meat; allow to cool. Add lemon. Cover and set in refrigerator. Marinate for 4 days, turning meat once each day. Remove meat from marinade; drain thoroughly. Strain and reserve marinade.
Thaw vegetables, broccoli and cauliflower and spread in 9 x 13-inch baking dish. Cover with a stick of melted margarine, Velveeta cheese and Hi Ho cracker crumbs. Drizzle another stick of melted margarine over top of crumbs. Bake 45 minutes in 350° oven.
Melt Hershey bars in microwave or on top of double boiler. Stir into Cool Whip. Pour into pie shell and refrigerate at least 2 hours.
Beat together first 4 ingredients. Dip bread in mixture and brown on each side in hot griddle.
Mix first four ingredients. Put grated cheese on top. Then onion rings on top of cheese. Cook at 350° 30 to 40 minutes until vegetables are tender.
Mix all ingredients together and bake in an unbaked pie shell for 35 to 45 minutes at 325°.
Boil potatoes 5 minutes; drain. Combine all ingredients. Mix well. Pour into deep dish to avoid bubbling over. Cover and bake 1 hour at 350°. Uncover and bake 15 minutes more.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients and mix well. Chill.
Put into large Tupperware bowl. Do not burp bowl. Shake until you hear a thump. If need be, stir pie crust into round ball.
Preheat oven to 325°. Butter generously an 8 x 8 x 2-inch pan. Melt butter and chocolate. Remove from heat and add remaining ingredients. Pour into pan. Bake for 25 minutes.
Put yeast in lukewarm water with 2 teaspoons sugar; stir good. Let set while milk is scalding. Add lard to milk to melt while scalding milk. Add to sugar and salt; stir. Add enough cold water to make lukewarm. Add yeast and stir until yeast is well dissolved, then add flour, a few cups at a time. Knead down. Put in bowl with a little oil rubbed to bottom of bowl. Also rub oil on top of dough. Let rise until double. Cut out into loaves and shape. Put in bread tins. Let rise until doubled in size. Bake at 350° for 30 to 45 minutes. Butter loaves after removed from oven.
Add raisins to water and boil for 5 minutes. Cool. Cream shortening, then add sugar. Add beaten eggs, vanilla, raisins with water mixture and nuts. Add dry ingredients to raisin mixture. Drop by full teaspoon on greased pan. Bake at 375° for 12 to 15 minutes. Makes 60 cookies.
Thaw shrimp, if frozen. In saucepan, cook carrots in small amount of boiling salted water 5 to 7 minutes or until just tender; drain well. Blend 2/3 cup cold water into cornstarch; stir in pineapple juice, soy sauce and chicken bouillon granules. Set aside. Preheat wok or large skillet over high heat; add oil. Stir-fry ginger root and garlic in hot oil for 30 seconds. Add the carrots, pea pods and green onions; stir-fry 1 minute or until heated thoroughly. Remove the vegetables. Stir-fry the shrimp in hot oil 7 to 8 minutes or until shrimp are done. Push shrimp away from center of wok or skillet. Stir the soy mixture and add to center of the wok or skillet. Cook and stir until thickened and bubbly. Stir in vegetables; cover and cook 1 minute. Serve shrimp mixture at once with hot cooked rice. If desired, sprinkle rice with parsley. Makes 4 servings.