HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in skillet, stirring until crumbly. Drain. Spread potatoes and onion in 2-quart baking dish. Layer pork and beans and browned meat over potatoes and onion. Spoon soup over layers. Bake at 350° for 1 hour (11 x 7-inch dish).
Cream the butter, shortening and sugar. Beat in eggs, one at a time. Sift flour, cocoa, salt and baking powder together. Add to creamed mixture, alternating with milk. Stir in vanilla and blend well. Pour batter into greased and floured tube pan. Bake at 325° for 1 hour and 45 minutes.
Preheat oven to 325°. Place fish on aluminum foil; add onion powder and arrange green beans on top. Fold foil; bake for about 25 minutes.
In a large bowl, stir together flour, pudding, sugar, chocolate chips, baking powder and salt. In small bowl, combine eggs, milk, oil and vanilla. Stir into flour mixture just until combined. Fill greased muffin cups 2/3 full. Bake at 375° for 18 to 20 minutes. Cool on wire rack. Frost with cream cheese frosting; sprinkle with green sugar. Makes 18.
Cream together butter and sugar. Add sour cream and vanilla. Beat in 1 egg. Sift together and add to cream mixture the flour, salt, soda, baking powder and cinnamon. Mix well. Chill about 2 hours.
Beat eggs slightly. Add milk. Pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread soup on top. Bake, uncovered, in 325° oven for 40 minutes. Sprinkle with grated Cheddar cheese. Return to oven for 10 minutes.
Cut off bread crusts and cut into quarters. Stack in 3's. Mix eggs and half and half. Dip the stack of 3 squares into egg mixture, then in Parmesan cheese on all sides, except the bottom, which goes on the baking sheet. Bake 10 to 15 minutes in 350° oven. They puff up and are delicious served right out of the oven. Can be made ahead and frozen, then baked later.
Mix sugar, salt, eggs and pumpkin pie spice in bowl until smooth. Stir evaporated milk and pumpkin. Mix well. Pour into unbaked 9-inch deep fluted pie shell. Place in a preheated 425° oven. Bake for 15 minutes. Reduce heat to 350° and bake an additional 35 minutes or until custard is firm. Serves 6 to 8.
In small bowl, cream together the butter and sugar until fluffy. Add egg, milk and vanilla. Mix well; set aside.
Mix flour and sugar. Bring margarine, cocoa, oil and water to a boil. Add this mixture to flour and sugar mixture. Add buttermilk, eggs, soda and vanilla to first mixture. Pour into three 9-inch pans and bake at 350° for 25 to 30 minutes.
Use a 9 x 14-inch baking dish. Soften cream cheese. Cover bottom of dish. Layer with chili and green chilies. Top with lots of shredded cheese. Bake at 350° for 20 minutes.
Line a large platter with lettuce leaves. Arrange vegetables and eggs in separate sections on lettuce leaves. Place tomato wedges around other vegetables and eggs. Accent with leaves from celery sticks.
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to the sugar and egg mixture. Stir in 1/2 cup of M&M's; decorate top of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes.
Microwave bacon in covered 2 quart casserole dish on High for 5 to 6 minutes or until browned.	Drain and add potatoes, celery, onion, water and pepper. Cover and microwave on High for 10 to 12 minutes, stirring once. Combine 1/2 cup milk and flour until smooth. Stir this mixture, salt and remaining milk into potatoes. Microwave, uncovered, on High for 7 to 10 minutes or until thickened; stir twice. Makes 1 quart.
Mix all ingredients in a large mixing bowl. Pour into 9 x 13-inch buttered (Pam works well) baking dish. Bake 30 to 35 minutes at 350°. May be served hot or cold. Add chopped peppers and/or mushrooms for variety! Recipe doubles for taller result but is still fluffy. Serves 6 to 8.
Add a scoop of ice cream to 1 cup of grape juice and 1 cup of ginger ale.
Mix the flour and brown sugar. Add softened butter and eggs. Add pecans and blend well. Pour in a greased 9 x 11-inch pan. Bake 30 minutes at 350°.
Crumble together like pie crust. Add pecans. Mix well. Press into bottom of 9 x 13-inch cake pan. Bake 20 to 25 minutes in 350° oven. Cool.
Melt margarine. Mix all together except corn flake crumbs. Spray a 9 x 13-inch casserole with Pam. Add potato mixture. Sprinkle crumbs on top and bake, uncovered, 1 hour in a 350° oven.
Do not use plastic utensils. Make sure all utensils are free from grease or soap. Mix sugar, syrup, salt and water in large heavy saucepan. Cook over medium-high heat until a little dropped in cold water will snap apart. Set syrup off heat. Beat egg whites in a 4-quart bowl until stiff peaks form. Pour syrup a little at a time in a thin stream into egg whites, beating all the time with the mixer. When you have poured about half the syrup, you can then pour it directly out of the pan in a thin stream. When you have added all the syrup, continue beating until the candy is thick. Add vanilla and food color and mix in. Beat until it starts to hold its shape. Add 1 1/2 cups walnuts. Stir in. Drop by spoonfuls on waxed paper.
Mix pudding mix with milk. Add juice, then sour cream. Stir in fruit. Chill until ready to serve.
Brown meat in shortening. Put all ingredients in roaster. Bake at 325° for 3 hours.
Cream butter; add rest of ingredients. Roll into balls. Put on cookie sheet and flatten. Bake 10 to 12 minutes at 400°. Frost when cool.
Bruise a handful of peppermint leaves and lemon balm leaves (or lemon verbena). Add 1 cup water to the leaves and frozen lemonade concentrate. Let stand for 1 hour. Strain. Add ice and 1 quart ginger ale and 1 quart water. Garnish with fresh mint leaves.
Mix in order given. Cut or break shrimp. Add cream or milk last, adding gradually for the desired consistency.
Combine peanut butter and sugar; mix well. Stir in egg and vanilla. Roll dough into 3/4-inch balls. Place on ungreased cookie sheet. Flatten with a floured fork. Bake cookies at 350° for approximately 10 minutes. Allow to cool slightly before removing from pan. Yields about 4 dozen.
Cook chicken and let cool in liquid. Bone and cut in strips. Cook broccoli only until crisp-tender. Mix together mayonnaise, half and half, cheese, lemon juice, curry and chicken soup. Pour over chicken and broccoli. Cover with bread crumbs. Bake at 350° for 40 minutes.
Take hamburger and place into 10-inch mixing bowl. Add Heinz, Worcestershire and A.1. Blend briskly. When liquid has blended into meat, add packet of onion soup mix. Blend lightly. Cook on grill (charcoal) or bake in oven at 400° for 30 minutes. Serve on bun or sourdough.
Slice apples until crust is heaping full. Pour mix of sugar, flour and cinnamon over apples. Slice butter over mixture. Place other crust over top. Mash edges together. Place in oven and bake at 350° until crust is golden brown.
In 8-cup microwave-safe glass bowl, combine all ingredients. Cook mixture on High (100% power) 5 minutes or until sugar dissolves and sauce boils, stirring twice. Serve warm over ice cream or apple pie. Makes 1 cup.
Add oatmeal to boiling water; cover and set aside. Mix in order: butter, sugar, brown sugar, vanilla and eggs. Add in order: flour, soda, salt, cinnamon and oatmeal. After all ingredients are combined, mix well and bake in a greased 9 x 13-inch pan at 325° for 35 minutes or until done.
Mix pie crust according to directions and roll to 1/4-inch thickness. Melt margarine and spread evenly across top of crust. Mix sugar, cinnamon and flour and sprinkle evenly across margarine and crust. Roll crust into pinwheel. Slice 1 inch thick rolls and place, cut side down, on baking sheet; bake at 450° for about 10 minutes. Serves 4.
Massage mayonnaise on fish inside and outside. Season with garlic salt and pepper. Stuff seafood medley in fish. Add bacon in fish, slice lemon and lay on fish. Wrap with ti leaves and foil. Bake at 350° in preheated oven for 30 minutes. Serves 4 to 6.
Combine all ingredients. Mix well. Chill several hours to blend flavors. Mix well before serving. Makes 4 servings.
Brown meat and onion in oil. Add tomatoes, paste and spices to meat. Simmer 30 minutes, uncovered.
Place half of the cubes into a buttered casserole. Combine mushrooms, onions, celery and mayonnaise. Place on top of cubes. Top with remaining cubes and spread cheese soup over all. Cover and refrigerate several hours or overnight. Bake for 1 hour at 350°, covered. Then top with shredded cheese and bake 10 minutes more, uncovered.
Mix all ingredients and spoon out on greased cookie sheet. Bake at 375° for 10 minutes. Let cool and remove from pan.
Wash the potatoes thoroughly. Halve any large potatoes. With a vegetable peeler, peel a strip around the center of each remaining whole potato. In a 1 1/2 or 2-quart microwave casserole, combine the potatoes, water, onion and salt. Microwave, covered, on High for 14 to 18 minutes or until potatoes are tender, stirring mixture twice. Let vegetables stand, covered, while preparing sauce.
Mix in a large bowl the cream cheese, salt, pineapple and 1/4 cup pecans. Roll into a ball. Roll ball in remaining pecans, until well coated, and chill 1 hour. Serve with your favorite cracker; mine is Ritz.
Chop 1 1/2 cups candies; reserve remaining for decoration. Beat together margarine and sugars until light and fluffy. Blend in eggs and salt. Mix well, stirring chopped candies and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 11 minutes. Remove from oven. Immediately place several candies into top of each hot cookie. Cool on wire rack.
Mix together butter, corn syrup, sugar, salt and baking soda; soft boil 5 minutes. Pour over popped corn and nuts. Place in slow oven for about 45 minutes, stirring every 15 minutes. Cool.
Cream shortening, sugars, and vanilla. Add egg and beat. Add flour, naking soda and salt. Stir in nuts and bits. Drop by spoonfuls on lightly greased baking sheet. Bake 8-10 minutes at 375°.
Heat oven to 275°. To a covered baking dish, add potatoes, carrots, celery, onion and stew meat (cut in cubes). Add tomato soup and water; pour over meat and vegetables. Add bay leaf. Bake 4 to 5 hours.
Saute bell pepper, green onions and parsley flakes in oleo. Add chicken broth and water. Place rice, salt and pepper in a baking dish. Stir in other mixture. Bake 50 minutes in covered dish at 350°. Mix well after baking.
Combine everything in a kettle but the peanut butter. Cook over medium heat, stirring often until thermometer reaches 234° to 240° or until mixture forms a soft ball when dropped in water. Remove from heat and add peanut butter, but do not stir. Cool to 110° (lukewarm) before beating.
Blend cream cheese and sugar. Add Cool Whip. Drain crushed pineapple thoroughly and fold into mixture. Cut cookies in half and spread cream mixture inside.
Cook eggplant until mushy; drain. Add remaining ingredients, reserving 1/2 cup cheese, 1/2 cup crumbs and small amount of margarine. Mix well.
Cook macaroni; drain. Brown hamburger; add all remaining ingredients (except onion rings). Pour 1/2 of hamburger/macaroni mixture in casserole dish; layer 1/2 of onion rings and then remainder of mixture. Bake at 350° for 30 minutes (until it is hot and bubbly). Top with remaining onions for last 5 minutes of cooking time. If onions are put on earlier, they burn!
Mix cheese and dressing together and shape into a ball. Roll in chopped pecans. Chill overnight.
In a large, non-stick skillet, cook the beef, onions, green and red peppers and garlic, over medium heat, about 5 minutes or until the beef is browned and the vegetables are tender, stirring frequently. Stir in the chili powder and cumin and cook for 1 minute. Add the salsa and tomatoes. Bring to a gentle boil, then reduce the heat. Simmer, uncovered, for 4 to 5 minutes or until the liquid reduces slightly.
Brown chicken pieces, skin side up, under broiler. Blot well. Combine with remaining ingredients in slow cooker. Cover and cook on low for 7 to 10 hours. Remove bay leaf before serving.
In small bowl, stir together cocoa and boiling water until smooth; set aside. Heat oven to 350°. Grease and flour 2 (9 x 1 1/2-inch) round pans. In large mixing bowl, cream shortening, sugar and vanilla until light and fluffy. Add eggs, beating well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.
Mix all ingredients. Top with 2 cups of corn flakes and 1/2 cup margarine. Bake 1 hour at 400°.
Cook the chicken and remove from bones. Place chicken in casserole. Mix soups with milk. Pour over chicken. Prepare stuffing mix as on package. Spoon on top of the soup. Bake at 350° for 1/2 hour.
Brown onions in butter in a large pot until tender. Add rice and water. Cook until rice is done. Then add rest of ingredients and let simmer for 2 minutes. Stir frequently.
Lightly grease bottom only of loaf dish (9 x 5-inch). Combine in medium mixing bowl flour, baking powder, baking soda and salt. Mix mashed banana and lemon juice. Set aside. Beat sugar and margarine in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each. Alternately stir in milk and dry ingredients. Fold in walnuts and banana mixture. Pour batter into loaf dish. Microwave at Medium-high 8 to 10 minutes. Microwave until no uncooked batter can be seen through bottom of dish. Cool for 10 minutes.
Mix all ingredients in a mixing bowl. Pour in a greased 8 x 8-inch or 9 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Mix all together. Bring to a boil or until tomatoes turn light green. Do not continue to boil. Gently stir a couple of times. Put into sterilized jars and seal. Makes about 9 quarts.
Combine first 6 ingredients; mix well. Trim crusts from bread. Lightly butter each slice, then spread with about 1 tablespoon chicken mixture; sprinkle with paprika. Roll and wrap in waxed paper and refrigerate. When ready to serve, slice each roll crosswise into 4 or 5 slices. Toast under broiler on each side. Serve hot. Makes 32 to 50.
Combine flour, oatmeal, nuts, oleo and pudding mix. Press into greased 9 x 13-inch pan. Blend coconut, spice, pumpkin, milk and eggs. Pour onto first layer. Bake at 350° for 35 to 45 minutes. Cool and cut into squares.
To make taco filling, brown ground beef; drain excess fat. Add water, tomato paste and taco seasoning mix. Simmer for 10 minutes. Makes enough filling for 8 to 10 tacos.
Mix all and heat in skillet until cheese begin to melt. Cover bottom of baking dish with tortilla chips. Pour mixture in dish and top with grated cheese. Bake 15 to 20 minutes at 400.
Combine 1 1/3 cups water and bouillon granules in a medium saucepan; bring to a boil and add rice. Cover; reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Add mushrooms, carrots, 1/2 cup water, parsley, green onions and pepper to rice; stir well. Cover and cook over low heat 5 minutes. Transfer rice to a serving dish. Sprinkle with toasted pecans. Yield: 8 servings (about 82 calories per 1/2 cup serving).
*Can add another 16-ounce can of chopped tomatoes if you like a lot of tomatoes.
Core apples, but don't peel. Cut into 1/2-inch thick rings. In skillet over medium heat, heat butter, brown sugar, cinnamon and ginger until butter melts. Add apples. Cook 3 to 5 minutes, until apples are golden and fork-tender. Makes 6 servings.
Melt 1 cup sugar to caramelize. Add warm milk and other 2 cups of sugar. Cook to a soft boil stage. Add vanilla, butter and pecans. Beat and drop on waxed paper in desired sizes.
In a microwave-safe bowl melt Velveeta and margarine. Whisk together well. In a large mixing bowl, mix powdered sugar, cocoa and vanilla. Add cheese mixture. Add nuts. Stir and mix well. Makes 7 pounds candy. Keep cool.
Fry bacon until brown, remove from skillet. In drippings cook minced garlic about 30 seconds. Add fresh spinach. Cover and cook until spinach is wilted and tender. Sprinkle bacon on spinach, season with salt and pepper. Serves 4.
Cut cranberries into halves. Divide evenly into 12 greased or nonstick coated 3-inch muffin pans. Spoon about 1 teaspoon of the butter into each. Sprinkle evenly with brown sugar. In a mixing bowl, stir together flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl, beat egg. Mix in milk and remaining melted butter. Add liquid mixture to flour mixture, stirring until dry ingredients are just moistened. Spoon batter over cranberries in prepared muffin pans, dividing it evenly. Bake at 400° until golden brown, about 30 minutes. Let muffins stand in pan on a wire rack for a few minutes until bubbling stops. Turn muffins out carefully and serve upside down.
Beat eggs well. Add oil, sugar and vanilla continue beating until thick and foamy. Stir in zucchini and drained pineapple. Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently into zucchini mixture just until blended. Divide batter into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool thoroughly. Makes 2 loaves.
Combine softened cream cheese with 1 heaping tablespoonful of mayonnaise and a dash of onion salt. Take filling and spread 1/8-inch thickness on a slice of ham. Roll up lengthwise. Insert toothpicks to help hold roll. Put in freezer for about 30 minutes, then remove from freezer and slice 1/4-inch slices.
Dissolve yeast in warm water. Add syrup and eggs to yeast mixture. Add unbleached flour and rye flour and knead until smooth and elastic. Cover and let rise until double in size. Punch down and knead slightly. Divide into two loaves. (Can be placed on greased baking sheet or into two greased loaf pans.) Let rise again for 30 to 40 minutes. Bake at 375° for about 35 minutes.
Drain juice from dill pickles. Pour sugar over the pickles. Place in the refrigerator for 2 to 3 days. Shake the jar and turn it upside-down and right side up, several times during the 2 to 3-day period. At the end of the "soaking period, " open, eat and enjoy!
Melt margarine. Beat in eggs. Add creamed corn and whole corn. Add Jiffy cornbread mix and sour cream. Bake at 350° until lightly browned.
Heat oven to 425°. Mix all ingredients together. Mound into pie pan lined with pastry crust. Cover with top crust. Flute to seal. Vent top. Bake 40 to 45 minutes or until crust is brown.
Mix sour cream with milk in casserole dish. Add butter, chives, salt and pepper. Mix well. Add potatoes. Bake at 350° for 30 minutes.
Mix all ingredients together. Place in a 9 x 13-inch greased casserole dish. Add topping and bake in a 350° oven for 1 1/2 hours.
Beat eggs and sugar until light. Add oil and vanilla and beat. Sift dry ingredients together. Add to sugar mixture; add pineapple, nuts and carrots. Mix well. Bake at 350° for 50 to 60 minutes in a greased and floured tube pan.
Fry sausage over low heat and break apart with fork. Cook from 8 to 10 minutes, until sausage is cooked and crumbled, but not browned. While sausage cooks, measure cornmeal into large bowl. Pour the boiling water over it and stir well. Add drained sausage. Beat eggs and add milk and salt. Combine with the other mixture. Add 2 tablespoons sausage fat and mix well. Sprinkle baking powder over mixture and stir well.
Chop nuts and fruit. Dredge with 1/4 cup flour. Cream butter and sugar until light and fluffy. Add well beaten eggs and blend well. Sift remaining flour and baking powder together. Pour into eggs and butter mixture. Add vanilla and lemon extract. Add fruit and nuts. Blend well with your hands. Grease pan well, pour in batter and bake for 1 1/2 hours at 300°.
Preheat the oven to 350°. Sift the flour, soda and salt together and set aside. Work the shortening and butter together with a spoon until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2 inch thickness. Bake in the preheated oven for 15 to 20 minutes or until done. Makes 18 (3-inch) cookies. Servings: 6.
Mix cake mix, egg, oleo and vanilla and press into ungreased 9 x 13-inch pan. Beat together powdered sugar, 2 eggs and cream cheese and pour into the pan. Bake at 350° for 30 to 35 minutes or until lightly brown. Cool and cut into squares.
Peel and dice potatoes into small, bite-sized pieces. Boil potatoes in water flavored with beef bouillon. Do not overcook. Drain and cool potatoes. Add all other ingredients. Mix together with mayonnaise. Garnish with tomato and green pepper.
Mix lemon jello and hot water until jello is dissolved. Add cream cheese and mix, then add pineapple and pecans. Pour in a jello mold and chill. Mix strawberry jello and hot water until jello is dissolved, then add cranberry sauce, pour over chilled mixture and continue to chill until set.
Mix all ingredients together in large gallon container. Add enough water to make up the 1 gallon. Use flavor of Kool-Aid which matches color scheme.
Brown onion and hamburger in 2 tablespoons of olive oil in skillet. Drain and add 2 1/2 cups of water and 2 teaspoons minced parsley, 1/2 teaspoon of garlic salt, pinch of oregano, tomato paste and Worcestershire sauce. Simmer for 25 minutes. Boil 9 strips of lasagna noodles for 12 to 15 minutes. Drain and pour 1 teaspoon of olive oil over it to keep from sticking. Layer in baking dish alternately sauce and lasagna. Put 1 bag of mild Cheddar cheese and 1 bag Mozzarella cheese, ending with sauce and 1 cup of Parmesan cheese sprinkled on top. Bake at 350° for 20 minutes.
Brown beef with onion and chilies. Stir in remaining ingredients. Bring to a boil and simmer about 45 minutes.
Mix the first three ingredients. Wet fingers; pat mixture into a greased 9 x 13-inch pan. Cream the cream cheese, confectioners sugar and egg. Spread on top of batter. Bake at 350° for 40 minutes.
Spray large nonstick skillet with nonstick cooking spray; add chicken parts and cook over medium heat until brown on both sides, 6 to 8 minutes. Transfer into 13 x 9-inch baking dish. Set aside.
Cook and drain sausage. Cook green peppers and onion in oil until tender. Chop sliced potatoes into smaller pieces and put all ingredients in large pot to simmer for about 15 minutes.
Heat oven to 400°. Grease pie plate. Cook broccoli in salted water 5 minutes; drain thoroughly. Mix broccoli, onion, pepper and cheese in pie plate. Beat remaining ingredients until smooth with hand beater. Pour over vegetables in pie plate. Bake until golden brown, 35 to 40 minutes. Refrigerate any remaining pie.
Sift flour, sugar, baking powder and salt. Add remaining shortening, vanilla and/or almond flavoring and pineapple juice. Beat for 3 minutes. Then add eggs and water. Beat 2 minutes longer. Bake at 350° for 25 minutes for 3 to 4 layers or 35 minutes if in a large flat pan.
Mix all ingredients and cook in crock-pot, 3 to 4 hours or bake in oven at 400° for 1 hour uncovered.
Mix first 7 ingredients. Beginning with bean dip, then avocado mixture, layer remaining ingredients on platter. Serve with tortilla chips.
Chop 1 1/2 cups of nuts finely and 1/2 cup coarsely. Mix together margarine, syrup, flavoring and salt. Add powdered sugar and mix thoroughly. Knead well. Add finely chopped nuts. Shape mixture into 2 rolls 2 inches in diameter. Brush with additional syrup and roll in coarsely chopped nuts. Wrap roll in wax paper and then in foil. Refrigerate. Slice.
Heat oven to 350°. Combine all ingredients and spread in greased 13 x 9 x 2-inch pan. Bake about 25 minutes or until golden brown. Cut into 2 x 1-inch pieces. Serve warm. Can be frozen.
In one pan make 5 holes in the dry ingredients (sugar, flour and cocoa). Put 6 tablespoons oil in center hole; 1 tablespoon vinegar in a hole; 1 teaspoon soda in a hole; 1 teaspoon vanilla in a hole; and 1/2 teaspoon salt in a hole. Pour 1 cup water over all and stir. Bake at 350° for 45 minutes.
Simmer first three ingredients for 5 to 10 minutes. Cool slightly and add vanilla and maple flavoring.
Heat olive oil and pour over all ingredients (except chicken breasts). Mix all ingredients in a bowl. Grill chicken breasts over medium heat until fork-tender and moist. Garnish with sauce. Serve with your favorite grilled vegetables.