HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a pie tin generously with butter and dust generously with flour. Don't shake the pan too hard, but don't leave too much flour. Beat eggs and mix in remaining ingredients. Pour into pie tin. Bake at 375° (hot oven) for 45 minutes or until knife in center comes out clean. Makes a large pie!
Slice peppers in half; remove seeds. In microwavable container with lid, cook peppers, covered in water, for 4 minutes on High. Or steam peppers. Remove peppers and turn upside down to drain.
Cream together ingredients and press into 13 x 9-inch pan. Top with 1 small package butterscotch chips, 1 small package chocolate chips and 4 tablespoons butter, melted together. Spread over filling and refrigerate.
Cream butter, Crisco and sugar. Add eggs, one at a time. Sift dry ingredients together and add alternately with milk and vanilla. Grease and flour tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix all together except the cream of coconut and Cool Whip. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Remove from oven and punch holes all over with fork. Pour cream of coconut over the cake. After cake cools, cover with Cool Whip and sprinkle with coconut.
Boil cabbage in salt water. When done, pour off all but one cup of water. Add remaining ingredients to make a thickening. Serve hot; also good reheated.
Mix all ingredients together. Pour into casserole dish. Bake in 350° oven for 30 minutes or until bubbly. Serves 8 people.
In a deep casserole (2-quart), mix everything, but cheese. When well mixed, top with cheese. Bake 45 minutes at 350°. Remove from oven. Cover and let stand 10 minutes.
Rinse wild rice thoroughly. Combine with water, salt and onion. Cover and simmer until tender, 40 to 45 minutes. Remove onion; drain rice in colander. Dice bacon; fry until crisp. Add green onions and mushrooms; cook just until tender. Add drained rice; season with salt and pepper. Heat through. Makes 6 servings.
Cream the shortening and sugar. Add molasses and egg. Mix well and drop on greased cookie sheet. Bake at 375° until done.
Boil sugar and oleo 1 minute. Add soda and stir. Pour over popcorn and mix until coated.
Dissolve yeast in warm water. Mix all dry ingredients well. Add oil and buttermilk. Add yeast to mixture. Mix well. Bake as many as needed at 425°. Keep excess dough in refrigerator, well covered. Will keep for 2 weeks.
In bowl of electric mixer, beat sugar and butter until fluffy. Add the eggs, one by one, beating well after each. Combine the flour, baking powder and salt. Add half of the flour mixture to the batter. Beat (not too much). Beat in milk and vanilla, then remaining flour mixture. Fold in apples with rubber spatula. Spoon batter into 9 x 5-inch loaf pan or 3 mini loaf pans, smoothing top. Sprinkle generously with cinnamon sugar.
Mix first 5 ingredients, boil 3 minutes. Cool. Add eggs, artificial sweetener, soda and water. Blend well. Add dry ingredients. Drop on greased cookie sheet. Bake at 350° for 7 minutes.
Set boiling water with tea bags aside. Combine tea with rest of ingredients. Freeze. Use 1/2 glass slush to 1/2 glass 7-Up.
Stew chicken breasts. Cook broccoli until tender. Place broccoli in greased dish, then chicken. Cover with cream of chicken soup and mayonnaise or salad dressing. Sprinkle with cheese and bread crumbs. Bake 30 minutes at 350°.
Melt butter in a 13 X 9 pan in 350 degree oven. Sprinkle with sugar, nuts, cranberries, and pineapple. Add water to reserved juice to equal amount of liquid specified on the cake mix package. Prepare as directed and spread over fruit. Bake 350 degrees for 35 to 40 minutes or until cake tests done. Cool 5 minutes. Invert onto a large serving dish.
Part 1: Mix thawed and drained ground beef thoroughly with all Part 1 ingredients, except for 1/4 cup onion or tomato soup. Mixture should be firm enough to shape into loaf by hand (if soggy, add more oatmeal). Place in a 2 pound capacity loaf pan and pour 1/4 cup soup over loaf. Place in oven and slow cook at 350° for 40 minutes. Occasionally baste and marinate in natural juices.
Combine sugars and water in saucepan. Bring to boil; boil for 2 minutes. Add vanilla and maple flavoring. Cover saucepan for a few minutes.
Brown beef; add remaining ingredients, except tortillas and cheese. Bring to boil, then place half of mixture in casserole. Add tortillas, then remaining meat mixture. Top with cheese and cover. Bake at 260° for 30 to 40 minutes.
Mix crabmeat with cream cheese, lemon juice and garlic salt. Mix ketchup with horseradish for topping. Form into a ball and chill with topping. Serve with crackers.
Beat egg whites until stiff. Add 1/4 teaspoon salt to egg whites; set aside. Add soda to flour; set aside. Cream butter and sugar well; add egg yolks. Add flour alternately with sour cream. Mix well. Add egg whites; mix well. Add vanilla. Bake at 300° for 1 hour and 15 minutes in Bundt pan.
Mix 2 cups water, sugar, eggs and sugar (honey) in a blender. Add other 2 cups water and flour to make batter. Let set 30 minutes. Add oil or fat and salt. Knead until smooth. Place in a greased bowl and let rise until double. Punch down. Let rise again. Make into loaves. Makes 4 medium loaves. When doubled, bake in a 350° oven about 40 minutes.
Put a layer of sliced bananas in a bowl and cover with mayonnaise diluted with a little water, sugar and lemon juice. Cover with crushed peanuts. Keep adding the three layers on top of each other until the size bowl you need is filled. Garnish with red cherries.
Drain oranges and pineapple; set aside in large bowl. Cook pudding in juice of oranges and pineapple only. Pour pudding over fruit and blend well. Recipe can be doubled.
Cook to boil. Add peanut butter and vanilla. Pour into greased pan and cool.
Boil squash until tender. Drain water. Put margarine in baking dish. Put in oven at 350°; mix all other ingredients with squash. Be sure bread is in crumbs. (You can use a food processor.) Place in your margarine and cook in oven for 30 to 40 minutes.
Grind cranberries; mix with sugar and refrigerate. Mix Jell-O with hot water and boil 3 minutes. Add all other ingredients and chill.
Chop green tomatoes in blender. Add sugar. Boil together 15 minutes. Skim. Dump in Jell-O. Stir and put in hot jars with lids or paraffin.
Mix all together and chill overnight. May be served with chips, crackers, Hawaiian bread or raw vegetables.
Bring to boil. Fry bacon and put grease and bacon in beans. Pour in hot vinegar and sugar mixture. Add chopped onions. Stir and bake 20 minutes.
Heat together vinegar, pepper, salt, sugar, and oil until dissolved; set aside to cool. Place vegetables in large container and pour dressing over vegetables. Mix and refrigerate. Serves 6 to 8. Add more vegetables to existing marinade when supply gets low.
Mix well. I use hand beater to make salad smooth. Put in flat bowl and chill overnight.
Heat until it thickens. I always needed more cornstarch. If it's too strong for you, just add water to it.
Beat the eggs. Add margarine and sugar; stir well. Add vinegar, water and vanilla, then add pecans, coconut and raisins. Bake in an 8-inch pie pan at 350° until brown and set.
Heat pan; add oil, stock, water, sherry, soy sauce and cornstarch. Stir constantly until it boils. Add asparagus; heat thoroughly. Makes 4 to 5 servings.
Place all the milk except a cup in double boiler. Get real hot. Beat eggs thoroughly. Mix sugar and flour. Add sugar mixture and 1 cup milk. Add eggs. Mix good. Add to heated milk, stirring constantly until it thickens. Add vanilla. If lumpy, strain. Place in refrigerator.
Dredge liver in flour, shaking off excess. Saute in hot butter for 2 to 3 minutes or until half done. Meanwhile, gently cook bacon until half done. Place bacon over the liver and bake in 325° oven for 10 minutes.
Brown ground beef with the onion. Put into baking dish. Pour tomato sauce over hamburger, then cover with grated cheese. Over this put 1 can of biscuits. Brown biscuits in 350° to 400° oven. Good with salad.
Blend all ingredients in large mixer bowl; beat 4 minutes at medium speed. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 30 minutes or until cake springs back when lightly pressed. (Do not underbake.) Cool in pans for 15 minutes; remove and cool on racks. Fill with Easy Coconut-Pecan Filling.
Melt cheese and butter until smooth. Remove from heat. Add vanilla and nuts. Mix. In large bowl, sift sugar and cocoa, then pour cheese mixture over sugar. Stir well. Pour into ungreased pan. Use a paper towel to blot the extra butter off top. Place in fridge for 30 minutes. Then cut in squares.
Bring water or broth, potatoes, carrots and celery to a boil; reduce heat. Simmer 10 minutes or until vegetables are tender. Add remaining ingredients; cover.	Microwave on High 3 minutes or	until cheese is melted and soup is thoroughly heated.
Wash potatoes; heat 1-inch salted water (1 1/2 teaspoons salt to cup of water). Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes. Drain, cool and peel. Cut potatoes into slices. Combine oil, onion, vinegar, mustard, salt and pepper. Pour over potatoes; toss gently. Cover; refrigerate at least 2 hours. Just before serving, add bacon chips and celery seed. Toss until potatoes are well coated. Can also garnish with bacon chips and pimentos.
Grind squash, onions and peppers with salt. Let stand one hour. Boil together sugar, vinegar, turmeric and celery seed. Drain squash mixture. Put all ingredients in pot and bring to a boil. Reduce heat and let simmer 5 minutes. Pour into hot jars and seal. Makes 5 pints.
Fry bacon crisp and crumble. Mix all ingredients and shape into two rolls, about 1-inch in diameter. Sprinkle 1 tablespoon chili powder and 1 tablespoon paprika on wax paper and roll logs in mixture to coat evenly. Wrap tightly in wax paper. Chill. Serve with your favorite crackers.
Spray a 2 1/2-quart casserole with Pam and layer hash browns, onion and Cheddar cheese. Mix cream of chicken soup and sour cream and spread over potatoes. Spread crushed corn flakes over top of casserole. Melt butter and drizzle over top. Bake at 350° for 1 hour.
Tear off large amount of heavy-duty aluminum foil. Butter foil except for about 1-inch around edges. Scrub and slice potatoes (skins and all), about 1/4-inch thick onto one side of foil. (Make whatever amount you desire.) Sprinkle potatoes with good amount of seasoned salt. Sprinkle with some pepper. Top with sliced onion (your desired amount) and chunks of butter all over. Fold foil over potatoes and fold edges several times real tight. Cook on barbecue 15 to 20 minutes on each side.
Cook together water and all the vegetables, except the parsley. In another pan, cook over very low heat the milk, cheese and parsley. When vegetables are done, pour melted cheese mixture over the vegetables. Do not drain any water off vegetables. Mix well and serve. Serves 6 to 9 people easily.
Mix according to taste. This is a very inexpensive and quick sauce for meatballs, chicken fingers, etc.
Pour 3/4 cup milk in bowl. Add dark chocolate pudding mix. Beat with wire whisk 1 minute. Mixture will be thick. Gently stir in 1/2 of the Cool Whip. Spoon evenly into pie crust. Pour remaining milk in another bowl. Add white chocolate pudding. Beat with wire whisk one minute. Mixture will be thick. Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set.
Mix first 6 ingredients; form into balls and refrigerate. Melt chips and paraffin over low heat in a pan of water. Dip balls in chocolate. Place on waxed paper. Yields 3 1/2 dozen.
Beat eggs and sugar; mix in other ingredients. Pour into unbaked pie shell. Bake 25 minutes at 350°.
Brown hamburg; drain off fat. Pour cans of soup over hamburg and mix. Season with salt and pepper. Layer hamburg, carrots, onions and potatoes in a 9 x 13-inch baking pan. Repeat. Top with hamburg mixture. Pour milk over and add little water. Bake at 350° for 2 hours. Absolutely delicious!
Brown chops in oil in large frying pan; drain excess fat. Sprinkle with salt. Top with barbecue sauce. Simmer, covered, for 25 to 30 minutes until chops are tender. Place lemon slices on top of chops and simmer, uncovered, 5 minutes.
In a large bowl, stir together first 7 ingredients. Add sweet potatoes, celery and peas. Toss to coat with dressing. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before serving. Serves 6.
Combine soup, milk and salt. Add chicken, vegetables, 1/2 cheese and 1/2 onions. Bake, covered, at 375° for 20 minutes. Unwrap rolls; pinch together, twist and place on top. Bake 15 minutes longer. Add remaining cheese and onions on top and bake 2 to 3 minutes longer.
Cut shortening into flour and salt. Add milk to egg yolk to make 2/3 cup. Add to flour mixture. Divide dough in half. Roll half to put in jelly roll pan or 13 x 9-inch pan. Put apples and spices in middle. Put other half of dough on top. Pinch edges together. Beat egg white until stiff and brush over top.
Put fish in microwave-proof baking dish. On top of fish put paprika. Combine tomato, onion, green pepper, celery and parsley. Spoon over fish fillets; set aside. Put butter in cup and cook on High for 1/2 minute. Add lime juice to butter. Put over fish. Cover with waxed paper. Cook on High for 3 minutes. Rotate dish and cook on High for 2 minutes. Makes 2 servings.
Mix sugar, flour, cinnamon, salt, soda and cloves. Mix oleo and egg together. Mix wet and dry ingredients together. Add zucchini, nuts and raisins. Chill dough for 2 hours. Drop on greased cookie sheet. Bake 12 minutes at 350°.
Mix first four ingredients well and pour into ice cream freezer. Then fill freezer within 2 inches from the top with additional milk. Freeze according to your freezer instructions and enjoy!
Place sausage, onions, mushrooms and zucchini in 2-quart bowl. Mix remaining ingredients; pour over sausage and vegetables. Cover and refrigerate, stirring occasionally, at least 1 hour, but no longer than 24 hours. About 20 minutes before serving, drain sausage and vegetables, reserving marinade. Alternate sausage and vegetables on 4 metal skewers. Set oven to broil (550°). Place kabobs on rack in broiler pan. Brush with reserved marinade. Broil 6 minutes with tops 4 inches from heat; turn. Brush with marinade. Broil until sausage is hot and zucchini is crisp-tender, 6 to 8 minutes. Brush with marinade before serving.
Boil first four ingredients together. Take off heat and add remaining ingredients. This will be a very thin batter. Pour into a 9 x 13-inch jelly roll pan or large cookie sheet. Bake 20 to 25 minutes at 375°.
Place pineapple in a well-greased rectangular glass pan. Mix flour, sugar and cheese in a separate bowl. Sprinkle mixture on top of pineapple. Crumble Ritz crackers on top of everything. Pour melted butter on top of that. Bake at 350° for 30 to 45 minutes, until golden brown.
Boil chicken and debone. Cook broccoli. In double boiler combine milk, cream cheese, salt, garlic powder and half of parmesan cheese. Bring to a boil, stirring constantly until mixture is creamy, the remove from heat. Layer in casserole dish chicken, broccoli then sauce. Sprinkle remaining parmesan cheese on top of casserole. Place in oven and bake for 30 minutes at 350°. Note: Preheat oven at 350°.
Check your barometric pressure, must be 30 in. or above. Combine sugar, cream of tartar, salt and milk. Stir over low heat until sugar dissolves. Wipe crystals from side of pan with cloth or rubber spatula. Cook to 236° to 238°. Cool to 220°.
Spray Dutch oven with cooking spray. Add the cabbage and the rest of the ingredients. Bring this to a boil; cover and reduce heat, and simmer for about 20 minutes or until tender-crisp. Stir occasionally.
Mix together. Mix with 1/2 box of cooked spaghetti. Layer in casserole dish: spaghetti mixture, cottage cheese, Mozzarella cheese and sauce. Bake at 350° for 1/2 hour.
Blend flour into mashed potatoes, add more flour if needed, but not too much. Dough should not be sticky or crumbly. Divide dough into four portions and roll out each portion on floured board to 1/8 inch thickness in 8 inch circles. Prick surface with fork to prevent puffing. Bake in preheated oven 400°. Bake on bottom surface of oven (I use cookie sheets) for about 7 minutes on each side. After Loksa is baked, brush each brush each side with browned butter and either with or without sugar. Stack on platter and either roll or cut into wedges. Loksa is good with any meatless soup.
Heat oven to 350°. Beat margarine and sugar until light and fluffy. Add eggs, banana and vanilla; mix well. Mix in flour, baking powder and salt. Stir in nuts. Pour into greased 13 x 9-inch pan. Bake for 20 minutes. Remove from oven. Sprinkle with marshmallows, chips and cherries. Bake 10 to 15 minutes longer or until toothpick inserted in center comes out clean. Cool in pan; cut into bars.
Mix all ingredients as listed. Bake at 350° for 10 to 12 minutes.
Mix together cake mix, oleo, 1 egg and pecans. Press in bottom of a 9 x 13-inch pan. Cream together the cream cheese, 3 eggs and powdered sugar. Pour over batter. Bake in oven at 350° for 35 minutes. Do not overbake.
In a 1 1/2-quart saucepan, combine cornmeal and cold water. Add boiling water and cook over high heat, stirring constantly until mixture comes to a boil and thickens. Reduce heat to low; cook, stirring occasionally until mixture is smooth, 25 to 30 minutes.
Mix first 5 ingredients together. Break pretzels into small pieces. Put on a cookie sheet. Brush mixture on pretzels. Bake at 350° for 7 minutes. Take out and mix, then bake 7 more minutes.
Combine flour, salt and baking powder. Beat eggs with milk. Add 1 tablespoon melted Crisco and corn. Combine the two mixtures lightly. Drop from a teaspoon into hot Crisco. Fry until brown and cooked in center. Drain.
Mix together margarine and cornstarch. Add eggs and beat. Add vanilla and stir in milk and coconut. Bake in unbaked pie shell for 35 to 40 minutes at 350°.
Boil chicken breasts in water seasoned with salt and pepper to taste until done; skin and debone. Chip up meat. Melt butter; brush each tortilla with butter. Layer each tortilla with chicken, chili powder, cheese and green chilies. Fold over and brush with butter. Bake in 350° oven about 3 or 5 minutes or until light brown. Serve with picante sauce, sour cream or guacamole.
Dissolve Jell-O with 1 cup of hot water. Stir in the milk, small curd cottage cheese, pineapple, salad dressing and chopped nuts. Chill in a large pan. Serve on lettuce. Top with maraschino cherries, if desired.
Brown hamburger and chopped onion. Drain grease. Add soup, 1/4 cup water, ketchup to taste, mustard, salt and pepper. Serve on toasted, buttered buns.
Add lemon rind and juice to egg yolks which have been beaten thick. Mix the flour with sugar and stir smoothly into egg mixture. Add the milk gradually. Beat egg whites stiff, but not dry and fold into pudding mixture. Pour into shallow 1-quart baking dish. Set in pan of cold water and bake 45 minutes in moderately slow oven (325°). Cakelike top with custard on bottom. Makes 4 to 6 servings.
Preheat oven to 325°. Saute the onions in butter. Arrange in the bottom of the pie shell. Combine milk, sour cream, flour and salt. Add to beaten eggs and mix well. Pour over onions and bake 30 minutes. Sprinkle with bacon and parsley. Let set 10 minutes before cutting into 6 to 8 wedges.
Place shortening in mixing bowl. Sift in dry ingredients. Add egg and half the milk. Mix until flour is moistened. Beat 2 minutes at low speed on electric mixer. Add remaining milk and vanilla. Beat 1 minute longer. Fill paper bake cups in muffin pans half full. Bake at 375° for 18 to 20 minutes or until done. Cool. Frost with jelly frosting. Makes 1 1/2 dozen cupcakes.
Brown ground beef; drain excess fat. Add soup. Add Veg-All, water, salt and pepper. Simmer for 10 to 15 minutes. Serve over cooked noodles.
Beat butter and sugar until very light and creamy. Add milk alternately with flour with which baking powder has been sifted with last cup of flour. Then add beaten egg whites and fold. Bake in three 9-inch round pans about 40 minutes at 350°.
Heat oven to 350°. Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix eggs and vanilla until well blended. Stir in flour and walnuts. Spread in greased 13 x 9-inch pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into squares. Makes 24 fudgy brownies.
Brown hamburger and drain. In a 9 x 13-inch pan, mix all other ingredients. Mix in browned hamburger. Bake at 350° for 45 minutes.
Pour hot water over the first 4 ingredients; let cool. Beat and add egg, sugar, flour and vanilla. Bake at 350° in a 7 1/2 x 11 1/2-inch glass dish.
Mix sugar and cornstarch. Add egg and water; mix well. Cook until thick, stirring constantly. Add crushed pineapple and cheese. Cook until cheese melts. Add marshmallows. Cook until marshmallows are soft and begin to melt. Pour into bowl, cool, then refrigerate until well chilled.
Cream shortening. Add sugar and eggs. Mix soda and sour cream and add alternately with dry ingredients. Drop on cookie sheets. Sprinkle sugar over the top and bake in a 350° oven.
Grate potatoes; add remaining ingredients. Mix; fry in shortening. (Applesauce goes good with these.)
Cook noodles as directed on package. Drain and put in 2-quart casserole dish. Drain ham. Mix with soup, water and cheese. Microwave until cheese is melted. Pour over noodles. Cook at 350° for 20 to 30 minutes.
Heat oven to 350 degrees. Crumble up corn beef. Mix all of the above. Add cheese in cubes. Add to buns. Wrap in aluminum foil. Heat for 20 minutes.
Soak peas overnight. Drain. Combine all ingredients. Cook for 30 minutes over medium heat, then simmer for 2 1/2 hours or until peas are tender.
Cook oil, chopped onion and hamburger until hamburger loses red color; boil noodles with salt. Add spaghetti sauce to hamburger mixture and heat. Layer 1/2 of noodles in greased baking dish; add layer of cheese and layer of sauce; repeat. Bake for 1 hour at 350°.
Preheat oven to 375°. Mix all ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake until light brown, 12 to 15 minutes. Immediately remove from cookie sheet. Makes about 3 dozen cookies.
Cream together the syrup and sugar. Add oleo and salt. Mix well and add eggs; beat for 150 strokes. Add pecans and mix well. Pour into pie shell and bake in moderate oven (325°) for 40 minutes or until done.
Combine all ingredients except bread. Put in a greased 1 1/3-quart casserole. Sprinkle bread crumbs on top. Bake 30 minutes at 350°. Serves 6.
Add the shredded cabbage and dash of salt in a large salad bowl. In a small jar, mix the milk, lemon juice, sugar and mayonnaise. Stir until well blended. Add to the shredded cabbage. Refrigerate for 1 hour. Serves 4 to 6.
Preheat oven to 325°. Grease and flour a 5 x 9-inch loaf pan. In a large mixing bowl, stir together eggs, maple syrup and honey. Add oil or melted butter, strawberries, milk and vanilla and mix well.
Take one whole chicken and rub barbecue poultry seasoning inside and out. Open can of beer; drink approximately half of the beer. Set the can of beer on the grill of your barbecue pit. Hold open the large end of the chicken and stand it up on the grill with the beer can inside the chicken. Slow smoke over your favorite wood for 3 to 4 hours or until done for the most tender juicy chicken ever made. Enjoy.
Blend together sugar and Crisco. Then mix rest of ingredients together. Bake 1 hour at 325° in a greased and floured loaf pan.
Mix all ingredients except peanut butter and cook 5 minutes. Add peanut butter and beat well. Pour into buttered dish or pan and let cool. Cut into squares.
Brown pork in oil. Add onion. Cook a few minutes. Add soy sauce, flour and water. Add salt, pepper and can peas. Cook until thickened.
Mix cake mix and puddings. Add eggs, oil and water. Mix for 2 minutes. Add chocolate chips. Pour into a 9 x 13-inch greased and floured cake pan. Bake in 350° oven for 45 minutes to 1 hour.
Place vegetables in casserole dish. Pour soup over all. Sprinkle with grated cheese. Add croutons or bread crumbs. Bake in 400° oven for 30 minutes.