HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter bottom and sides of an 8 to 9-inch pan. Preheat oven to 350°. In a large bowl, stir together cornmeal, flour, salt, baking powder and sugar. In another bowl, beat together eggs, oil, melted and cooled butter, evaporated milk and skim milk until thoroughly blended. Pour mixture into cornmeal mixture and stir until mixture is smooth. Do not overbeat. Spoon into prepared pan. Bake in preheated oven 25 to 30 minutes or until top is golden and a pick inserted in the middle comes out clean. Cool 5 to 10 minutes.
Grease a round 9 x 1 1/2-inch pan. Blend dry ingredients and mix in butter and egg until flour is moistened. Press dough evenly on bottom of pan. Spread 1/4 cup jam over the dough. Chill, covered, while making filling.
Pour it all in one bowl. Mix it well. Bake in greased and floured oblong pan (approximately 9 x 13-inches) in 325° oven for 50 minutes. Test center with toothpick.
In large bowl, beat butter and sugar until creamy. Add egg yolk; beat. Reserve egg white. Add flour, cinnamon and nutmeg to creamed mixture; blend thoroughly. With your hands, spread batter on a greased 15 x 10-inch baking pan. Beat egg white lightly. Brushing lightly, cover dough with egg white. Sprinkle nuts on top, pressing into dough. Bake at 275° for 45 to 50 minutes or until firm when touched. Remove from oven immediately. Cut into 1 1/2-inch squares. Makes about 5 dozen.
Blend together for 2 minutes. Bake at 350° for 50 or 55 minutes. Makes 1 deep pie pan (9-inch pan).
Mix together sugar, cocoa and corn meal. Add eggs, margarine, milk and vanilla. Pour into unbaked pie shell and bake at 350° for 30 minutes. Do not overcook.
Put in a 9 x 12-inch baking dish by layers in order listed. Do not mix. Bake at 325° for 30 minutes. Cool and cut into squares.
Use eye of round roast or almost any delicately marbled boneless roast will do. Rub oil over entire surface of meat. Combine remaining ingredients; rub over roast. Place in shallow dish or pan. Bake 1 hour per pound, uncovered, at 250°.
Combine and pour over fish. Marinate 2 hours. Grill, broil or bake fish.
Mix well and pat into ungreased jellyroll pan the first 6 ingredients. Brush dough with beaten egg white. Sprinkle with 3/4 cup of chopped walnuts and firmly pat down. Bake at 350° for 18 to 20 minutes. Cut into diamonds while still warm.
Cover the chuck meat with 2 quarts cold water and boil 1 to 1 1/2 hours. Use vegetables that take longer to cook (carrots, cabbage, onion, pepper and tomatoes). When tender, add lima beans and yellow string beans. Before cooking vegetables, add 1/4 pound butter or oleo and 1 1/2 teaspoons sugar.
Cream almond paste and butter. Add sugar and egg. Gradually add flour and salt. Shape dough into 2-inch fingers. Place 1-inch apart on a cookie sheet. Bake at 325° for 20 to 25 minutes. Cool.
Beat eggs slightly, mash beans with juice. Add eggs and beans to other ingredients and mix well. Pour into pie shells and bake 45 minutes at 300°.
Combine all ingredients and shape into a log. Roll in finely chopped pecans or chili powder. Serve with crackers.
Melt butter in boiling water. Add flour and salt. Cook, stirring constantly until mixture forms a ball that does not separate, approximately 7 minutes. Remove from heat and cool for 10 minutes. Add eggs, one at a time beating after each addition until mixture is smooth and eggs are completely incorporated. Drop from spoon 2 inches apart onto a greased baking sheet. Bake at 400° for 15 minutes. Reduce heat to 325° and continue baking for another 25 minutes. Cool completely before filling.
Combine all ingredients and let stand, covered, overnight in the refrigerator. Delicious! Easy to make!
Cook potatoes in large pot with 3 cups water, covered. Cook until tender. Drain. Add milk, soups and thinly sliced cream cheese. Let cook until melted. Add butter, salt and pepper until heated well. Place in individual bowls. Top with bacon bits, Cheddar cheese and green onions.
Mix together melted butter, cake mix and 2 eggs. Press into bottom of 13 x 9-inch greased pan.	Mix powdered sugar, 2 eggs and cream cheese. Spread on top of first layer. Bake at 350° for 35 minutes. Do not overbake.
Cook broccoli 3 to 4 minutes until crispy and tender. Place in cold water; drain water. In small saucepan heat oil and 2 tablespoons butter over medium heat and set aside. In large skillet saute scallions and garlic in 2 tablespoons butter for 2 minutes. Add wine and simmer 5 minutes. Add melted oil and butter with blanched broccoli mix and heat thoroughly. Serve over angel hair pasta cooked al dente. Sprinkle Parmesan cheese over top to taste.
In small bowl, combine cream cheese, syrup and cinnamon. Beat until smooth. Stir in nuts. Spread on croissants, roll, bagel or toast. Store in refrigerator.
Boil peeled sweet potatoes until nearly done. Arrange in baking dish. Cook the sugar, orange juice and cornstarch for 5 minutes. Add the butter and pour over the potatoes. Cover and bake in a moderate oven for 30 minutes.
Mix together and put into pan. Sprinkle chips and cheese on top. Bake at 350° for 35 minutes.
Mix sugar, eggs, oil, sour cream and vanilla; stir well. Sift together dry ingredients and add to sugar mixture, then add 1 quart figs (mashed) and pecans. Stir well. Bake at 350° until done. Use pan of your choice. I use angel food cake pan sprayed with Pam.
Grease and flour 13 x 9 x 2-inch pan. Preheat oven to 350°. Mix flour and sugar. Heat Crisco, margarine and water until melted. Add cocoa. Pour over flour and sugar and add remaining ingredients. Mix well. Bake for 30 minutes. Cover with Uncle Dan's Icing.
Cook carrots in boiling water until tender, but not mushy. Drain. Cut onion into rings. Cut pepper into rings, discarding seeds. Combine onion and peppers with cooked carrots in heat-proof bowl.
Cook beef in large skillet until it loses its redness. Remove from skillet and add macaroni, onions and pepper to meat grease. Cook a few minutes, add meat again, then add tomato sauce, salt, pepper, water and Worcestershire sauce. Cover and simmer 15 minutes, stirring or until macaroni is cooked tender.
Dust each of the 16 wedges of apples in cinnamon. Wrap each apple slice in a crescent roll triangle. Arrange in a shallow baking dish, pointed side up. In a saucepan, bring sugar, orange juice and margarine to a boil. Pour over crescent wrapped apples. Bake in a 350° oven until golden brown. The finished recipe looks great.
Mix pudding up by the package directions but use 1 large can of milk and measure this out. Add whole milk to make 3 cups. Cook until thick. Place a layer of cookies in a bowl. Add part of pudding. Place a layer of bananas. Repeat until you have no ingredients left. You can top with Cool Whip if you like. Chill and serve.
Stir together first 3 ingredients in bean pot or 1-quart casserole dish. Top with bacon and bake, uncovered, at 350° for 45 to 60 minutes.
Melt first 3 ingredients in pan and let boil 1 minute after it starts to boil. Line a cookie sheet with graham crackers and spoon mixture on top. Bake 10 minutes in preheated 350° oven.
Beat eggs with a fork; add each ingredient and beat with a fork. Pour into a greased 9 x 13-inch pan. Bake 30 minutes at 400°.
Simmer beef, onion, tomatoes, water, broth and bouillon cubes for 1 hour, then add lima beans and cook for 20 minutes. Then add okra, ham and chicken and cook for 20 minutes more. Just before serving, add corn and cook for 5minutes. Salt and pepper to taste.
Cream together mayonnaise, cheese and wine. Add spices and crabmeat. Cook in a chafing dish and serve hot.
Mix together and keep in freezer. To serve, place in blender and blend; will be like a slush.
Mix all cake ingredients and spread in ungreased 9 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Frost the cake while hot with frosting.
Saute onion and garlic in oil until tender. Add zucchini and peppers. Cook 3 minutes over medium heat. Stir in other ingredients. Cover. Simmer 10 minutes. Store in airtight container in refrigerator up to 5 days.
Brown pork chops lightly. Wash rice. Drain and put in 2-quart casserole. Prepare 1 package Lipton soup mix according to instructions. Add bouillon cube to soup mix and pour mixture over rice. Cover with foil and bake at 350° for 50 minutes. (Helps to stir once during baking.)
Combine all ingredients, except cheese, almonds and potato chips; place in a large rectangular baking dish. Top with cheese, potato chips and almonds. Let stand overnight in the refrigerator; bake at 400° for 20 minutes.
About 4 hours before serving, trim excess fat from meat. Coat meat with flour. In 8-quart Dutch oven over medium heat with hot shortening, brown meat on all sides. Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf. Simmer 3 hours, until fork-tender. Add additional water if needed.
Melt the 3 tablespoons butter or margarine. Add the sugar and rhubarb. Spread in an 8 x 10-inch pan. Combine the remaining ingredients. Dot rhubarb with teaspoons of topping. Bake in a 350° oven for 30 to 40 minutes.
Boil potato until tender. Mash with fork until smooth. Add sugar and work into a dry dough. Roll out between wax paper that has been sprinkled with sugar. Spread peanut butter, then roll up like a jelly roll.
Combine chocolate bits and butter. Oven low heat until melted. Away from stove stir in milk, egg, and Bisquick Mix. Spread into a greased pan. Bake 350° 25 - 30 minutes.
Heat 7-Up and cream cheese until dissolved. Then dissolve Jell-O in this mixture; use blender or mixer. Let cool until partially congealed in refrigerator or freezer. Mix in nuts and pineapple with juice. Mold until congealed, turn out and slice to serve.
Cook rice in 3 cups water. Bring to a boil and turn to lower setting. Cover and cook about 14 minutes. Saute celery and onion in 3 tablespoons of oleo. Microwave on High for 2 to 3 minutes. Cook broccoli according to package. Mix 1 can mushroom soup, Cheez Whiz, rice and broccoli. Bake about 30 minutes in a 350° oven.
Beat the butter, margarine or shortening and cream cheese together. Add the flour and salt; blend with a pastry blender or with your fingertips. Cover the pastry with waxed paper and place in the refrigerator to chill 1 hour or more.
In heavy saucepan over low heat, melt chips with butter. Stir in cocoa until smooth. Add sweetened condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes.
Cook hamburger and onion together. Cook celery in a small amount of margarine over low heat. Cook noodles as directed on package; drain grease from meat. Add all ingredients together and put in 1 large casserole dish or several small ones. Bake at 350° until bubbly. This casserole makes 1 gallon. It freezes well.
Cream together first three ingredients. Add remaining ingredients. Mix all together. Bake at 350° for 45 minutes.
Mix ingredients in order given. Pour into greased and floured stem pan or loaf pans. Bake at 350° for 1 hour or until done. Test with straw. This is very moist and keeps well. Freezes well, too. Baking time: 1 hour. Yield: 2 loaves.
Brown beef and onion; drain. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese. Beat eggs and cheese together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on low 6 to 8 hours. Sprinkle with grated cheese.
Cook beef in oven until done. Let get cold; slice thin. Mix wine, catsup and soup mix together. Pour over beef; cover and refrigerate overnight. Bake in 350° oven for 1 1/2 to 2 hours. Serve on buns or plain.
Melt butter or margarine, add flour and mix well. Add milk gradually and bring to boiling, stirring constantly. Add corn, sugar, salt and pepper. Stir and heat thoroughly. Remove from heat. Add well beaten eggs and pour into greased baking dish (2-quart casserole). Bake at 350° for 25 minutes or until firm.
Melt butter, chocolate chips and peanut butter in microwave. Pour over cereal and stir until coated. Put sugar into a grocery bag and pour cereal mixture in. Shake until coated.
In a saucepan, saute leeks and onions in margarine until tender. Add potatoes, carrots, salt, chicken broth and rice. Cover and bring to a boil; reduce heat and simmer for 10 minutes or until vegetables are tender. Add spinach, pepper and cream; heat through. Yield: 12 to 16 servings (4 1/2 quarts). Best made the day before.
Combine first 4 ingredients and mix well. Pack firmly into ungreased 9 x 12-inch pan. Melt chocolate chips. Spread over mixture in pan. Chill. Cut into squares.
Cook sausage. Drain and crumble. You can do this the night before or days ahead of time and freeze. Place flattened crescent rolls in 13-inch Pyrex dish buttered side down. Spread sausage over crescent rolls. Beat eggs and milk together. Put half of cheese in egg and milk mixture and pour over rolls and sausage. Sprinkle rest of cheese on top. Bake at 350° for about 30 minutes. Check when the rolls start peeking through the egg, sausage and cheese mixture and browning. You're done. Serves 8.
Brown meat; drain. Mix desired ingredients together and bake at 350° for 1 hour.
Melt margarine, pretzels and 3 tablespoons of sugar. Spread in a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool.
Dissolve jello in hot water; add cold water. Add remaining ingredients, except sour cream. Pour half of jello in oblong Pyrex dish. Chill until firm. Spread sour cream over mixture; add remaining jello. Chill 4 to 6 hours or overnight. Yield: 10 to 12 servings.
In a heavy skillet combine sugar, flour and cocoa. Add egg yolks and 1 cup milk, stirring until blended. Add remaining milk and salt. Cook over low to medium heat until mixture is thick. Remove from heat and add vanilla. Pour into ready baked pie crust.
In large skillet, melt butter; add pecans and celery salt. Stir well to coat. Pour pecans into a shallow baking pan. Spread evenly. Bake in preheated oven at 250° for 15 minutes. Stir once. Turn pecans out onto paper towels.
Mix with spoon. Bake at 350° for 35 to 40 minutes in 9 x 13-inch greased pan.
Cook rice until tender. Brown sausage, pepper and onions. Add other ingredients. Bake in oven at 350° for about 30 minutes.
Wrap all ingredients in aluminum foil. Place on cookie sheet. Bake in 350° oven for 1 hour.
Preheat oven to 300°. Mix together sugar, crumbs and butter. Line a 9-inch spring-form pan. Refrigerate. Cream sugar and cream cheese in mixer for 5 to 10 minutes. When well creamed, add eggs and vanilla. Beat entire mixture for 30 minutes on slow speed. Bake 60 minutes. Remove and cool 20 minutes. Mix sour cream, sugar and vanilla. Spread on top of cake and return to oven for 10 minutes. Turn oven off. Open door a crack. Leave in at least one hour until it is cool.
Cut broccoli into 4-inch stalks. Steam 10 minutes or until tender. Roll each fillet with a slice of Swiss cheese around a few stalks cooked broccoli. Secure with toothpicks. Allow heads of broccoli to extend past one side of flounder roll. Place roll-ups in covered baking dish in oven for 20 minutes or until flounder is slightly steaming. Mix soup, mayonnaise and lemon juice. Pour over flounder and top with sliced mushrooms (optional). Bake an additional 15 minutes. Total time 35 minutes in a 350° oven. Serve with lemon wedges. Garnish with parsley and sprinkle with paprika.
Cut a potato into 8 wedges. Brush the wedges lightly with olive oil. Place the wedges in a microwave-safe pie plate. Cook on High for 10 to 12 minutes or until tender, turning once. Sprinkle with grated Parmesan cheese and paprika or chili powder.
Cut orange in half. Remove seeds and core. Do not peel. Grind oranges in blender along with strawberries. Combine orange strawberry mixture, water and margarine in large kettle with heavy bottom. Add Sure-Jell. Stir well. Place over high heat and bring to a boil, stirring constantly. When reaches a full rolling boil, add sugar, continuing to stir constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim and stir constantly for 5 minutes. Pour into hot sterilized jars within 1/8-inch from top. Seal with ball dome lids. Place on rack in kettle, covered with boiling water. Place lid on kettle and boil for 15 minutes. Take out, cool and store in cool place.
Mix together the flour and margarine and press in an ungreased 9 x 13 pan. Bake at 350° for 15 minutes. Cool. Mix together cream cheese and confectionary sugar and fold in 1 cup of the Kool Whip. Spread over the cooled crust. Mix the lemon pudding with the milk and beat until firm. spread over cream cheese mixture. Spread remainder of Kool Whip on top. Refrigerate.
Mix all ingredients. Add zucchini last. Pour into greased bread pan. Bake 45 minutes at 350°.
Butter a large casserole dish. Cook squash until tender; drain. Melt butter. Add half the bag of stuffing. Add soup, sour cream, vegetables and squash; put into the casserole. Top with remaining stuffing. Bake at 350° for 20 to 30 minutes.
Line 12 muffin cups with papers. Mix all ingredients except cheese and bacon just until moistened. Batter will be lumpy. Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes, at 400°.
Mix pork and beans with juice, kidney beans, butter beans, ground beef, bacon and onion. In a small bowl, mix ketchup, sugar, brown sugar, molasses and mustard; add to bean mixture. Bake at 350° for 1 hour, uncovered. Stir occasionally. Serves 8 to 10.
What To Do: Wash 4 pieces of chicken at a time. Pat dry with paper towels. Put chicken in pan, skin side up. Pour 1 teaspoon oil on each piece of chicken and spread over them. Salt and pepper each piece lightly, then shake paprika on each.
Cut chicken into pieces. Soak the pieces in the beaten eggs for at least 30 minutes. Then coat the pieces with bread crumbs and saute in cooking oil until golden brown. Then place in a greased baking dish and sprinkle mushrooms over the chicken. Lay pieces of Muenster cheese over this. Pour the chicken broth over all of this. Bake in a 350° oven for 30 minutes.
Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon gelatin. Stir in undrained pineapple. Whip 1/2 cup Cool Whip. Fold into lemon mixture with 1 cup tiny marshmallows. Spread atop cherry layer; top with chopped nuts. Chill until set. Makes 12 servings.
Cut chicken into thin cutlets. Soak in milk for 10 minutes. Mix bread crumbs, parsley and Parmesan cheese. Cover each slice of cutlet with bread crumbs. Add olive oil to large frying pan and brown cutlets (quickly). (Do not overcook.) Place cutlets in a lightly buttered dish, salt and pepper to taste. Place one slice of lemon on each cutlet. Remove all but 1 tablespoon of oil from frying pan, leave residue from chicken. Add wine and lemon juice and chicken broth to skillet. Boil slowly until liquid is reduced by 1/2 and pour over the chicken slices. Drizzle Grand Marnier over each slice. Bake at 350° until liquid begins to boil (20 to 25 minutes).
Place chicken, skin side up, in a large baking dish. Pour rice over chicken. In a saucepan, combine all three soups and margarine. Use water to rinse out all three cans, then add to soup. Heat to melt margarine, then pour over chicken. Be sure rice is covered completely by soup mixture. Cover and bake at 350° for two hours. Yields about eight servings.
Mix all ingredients, except chocolate chips, together well. Fold in chocolate chips. Turn out into a greased and floured tube pan and bake at 350° for 45 minutes or until cake tests done.
Cook pork in 1/2 cup water until dry. Discard garlic. Brown meat. Add remaining ingredients. Cook, covered, 30 minutes.
Wash mint and remove leaves. Mix lemon juice, sugar and water; pour over mint leaves. Let stand 30 minutes. Just before serving, stir in ginger ale. Serve over crushed ice.
Punch angel food cake up into small pieces and put in a cake pan. Crush 3 Butterfinger candy bars and sprinkle over cake. Mix egg yolks, Cool Whip, butter and powdered sugar. Mix all together with mixer until well blended. Pour over cake. Crush 3 Butterfinger candy bars and sprinkle over cake. Put in refrigerator overnight.
Rinse chicken and pat dry. Remove wing tips, if desired. Do not stuff chicken. Put on microwave-safe plastic or glass pan. A bacon pan with ridges drains the fat. Microwave on High for about 7 to 8 minutes per pound depending on oven strength.
Mix ingredients together. To serve, put 1/3 cup of mix into cup. Add boiling water and stir.
In a large bowl mix broccoli slaw, green pepper, green onion, almonds and sunflower seeds. Break or crush noodles and put on top of vegetables. In a bowl mix oil, vinegar, flavoring pack from noodles and sugar; pour over vegetables. Do not mix until 2 hours before serving.
Drain juice from clams, pour over vegetables in saucepan and add enough water to barely cover. Simmer over medium heat until potatoes are tender (about 20 minutes).
Mix together in any order with mixer. Pour into a greased 9 x 13-inch pan. Bake in a 350° oven for 35 minutes.
Brown meat and put in casserole dish. Put mushroom soup and layer with cheese, then layer with potato tarts. Bake for 1 hour at 400°.
Saute bacon, onion and mushrooms until bacon is cooked. Add wine and simmer 10 minutes. Cook pasta and drain; toss with butter. Stir in cream and add cheese and parsley. Put bacon mixture on top of pasta. Serve with extra cheese.
In a large bowl, beat together cream cheese, margarine or butter and apricot brandy or orange juice. Gradually beat in enough powdered sugar to make frosting spreadable. Stir in orange peel. Makes about 2 3/4 cups.
Bake potatoes; cube or crumble. Put half potatoes in baking dish. Sprinkle salt, pepper and half cheese. Then put remaining potatoes, cheese, salt and pepper in dish. Put melted butter over top and soak with cream 1/2 hour before baking. Bake until cheese melts and forms a golden crust.
Cook sweet peas and corn together. Scramble eggs. Place skillet on medium heat. Coat with cooking oil. After oil is hot, add garlic, onions and rice and mix. After mixture is fried blend in soy sauce. Add salt. Cook for 30 minutes. Add drained peas and corn, mixing thoroughly and let cook for a few minutes. Place on serving dish and sprinkle with scrambled eggs on top and serve.
Combine squash and onions, season with salt and set aside one hour. Drain liquid from squash and add vinegar, sugar, celery seed, mustard seed and bell pepper and bring to boil, adding the squash. Boil for approximately 2 to 3 minutes, place into hot jars and seal.
Grease and flour a 9 x 13-inch cake pan. Sprinkle with pecans and coconut in the bottom of pan. Mix cake mix as directed and pour on top of pecans and coconut. Mix margarine, cream cheese and sugar. Dot on top of cake. Bake at 350° for 50 minutes.
Preheat oven to 375°. Cream together first 7 ingredients. Mix in remaining ingredients. Drop by rounded teaspoonfuls, 2 inches apart onto ungreased cookie sheets. Bake at 375° for 7 to 11 minutes, or until golden brown. Makes 5 dozen.
Cook noodles in boiling water. Cook livers in boiling water; drain each in separate pans. There should be some moisture, then the soup will mix with noodles. Put drained livers in noodles and soup and stir. This should serve about 5 as a complete main dish. Tossed salad, bread and drink are an added treat.
Combine first nine ingredients in large pot. Cover with 1 1/2 quarts water. Slowly bring to boil and skim off foam. Simmer gently, covered, for 1 hour (add water to maintain level). Add beans and chicken. Simmer 25 minutes; season with pepper and parsley. Serve with crusty rolls. Serves 6.
Layer the first 5 ingredients in a large bowl. Spread the Miracle Whip over all as a frosting. Sprinkle the sugar and Parmesan cheese on top. Let set 24 hours in the refrigerator. An hour before serving add the eggs, tomatoes and bacon. Toss and serve.
Preheat oven to 425°. Grease a 10 inch ovenproof skillet. With electric mixer beat eggs. Add flour, milk, sugar, and salt; heat until smooth. Pour batter into prepared skillet. Bake 15 minutes. Reduce oven temperature to 350°. Continue baking 10 - 15 minutes or until puffed and golden brown.