HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 8 or 9-inch pan. Remove from heat. Add remaining ingredients and beat with fork until mixture is smooth and creamy. Bake at 350° for about 35 minutes. Cut into squares or bars just a few minutes after removing from oven. (If it cools, it's very difficult to cut.) Sprinkle with powdered sugar if you like.
Mix spaghetti, Accent, Crisco oil and lemon juice and let stand 3 hours, then add green onion, olives, salad dressing and pimiento.
Pour tomato juice over everything. Cover with foil. Bake in 250° oven for 4 to 6 hours. Do not peek. This makes its own gravy. Serve over noodles or mashed potatoes.
Bake the chicken at 350° for about 45 minutes, turning once. Cut the chicken in 2-inch pieces.
Arrange chicken wings in a shallow baking dish. Combine soy sauce, sugar, oil, mustard and wine. Heat until sugar is dissolved. Cool. Pour over chicken wings. Marinate for 4 hours or longer. Bake in marinade at 350° for 30 to 35 minutes, turning once and basting occasionally while cooking. Drain on paper towels. Serve hot or cold.
Put first 5 ingredients in the blender (safe). In a square mold make the caramel with 1 cup sugar and 1 tablespoon water. Stir on medium-high until it is golden brown (safe). Put the mix from the blender into the mold with the caramel. Cover with foil paper and bake in a double boiler for 1 hour at 350°. Uncover the last 10 minutes. Let cool. Chill for 1 or 2 hours. Turn it over and enjoy.
Mix ingredients together thoroughly. Make into 2 loaves. Put on broiler pan with rack. Bake at 350° for 80 minutes.
Wrap chopped zucchini in paper towels to dry. Heat 2 or 3 inches of Crisco in deep fryer or heavy skillet. Combine flour, baking powder and salt in large bowl. Combine eggs, milk and 2 teaspoons of melted shortening in medium bowl. Stir in zucchini, add to flour mixture. Mix just until moistened. Drop by tablespoons into shortening. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove; and drain on paper towels. Serve immediately.
Soak the head of cabbage for 10 minutes in boiling water. Drain and carefully separate leaves removing all hard core. Mix together the ground beef and pork with egg, spices and chopped onion, bread crumbs and diced bacon. Divide the mixture onto the cabbage leaves. Roll and secure with toothpicks. Arrange sauerkraut over bottom of pan. Lay cabbage rolls on top. Sprinkle with crumbled bacon. Pour V-8 juice over top and simmer for 1 hour. Before serving, stir in sour cream and heat thoroughly. Serve with rye bread.
Combine juice concentrates and water. Freeze in ice cube trays until firm. To serve, add cubes to glasses; pour in wine and add fruit. Makes 4 cups. Must do ahead.
Brown hamburg and onion. Cook frozen vegetables according to package directions. Cook macaroni; drain. Mix together all ingredients and serve. Makes 4 servings.
Preheat oven to 350°. In a 9 x 13-inch baking dish, place the chicken pieces in a single layer. In a small bowl, combine the diced bread, eggs and milk. Cover the chicken with the mixture, then cover the bread mixture with the corn bread stuffing mix. In another bowl, combine the chicken broth and melted butter. Stir to blend. Pour over the corn bread stuffing mix. Bake for 1 hour. Serve with chicken gravy, if desired. Makes 6 to 8 servings.
Mix all ingredients (except rice) together. Put half of Rice-A-Roni on bottom of a large baking dish; add chicken mixture. Top with remaining Rice-A-Roni. Bake for 30 minutes at 350°.
Combine butter, cream cheese and sugar. Add flour. Shape dough into ball; chill overnight. Roll out 1/8-inch thick. Cut into 2 x 2-inch squares; place 1/2 teaspoon apricot preserves in center. Bring 2 sides together and pinch tightly. Place on foil-lined cookie sheet. Bake at 400° for 12 to 15 minutes. Place on cookie rack on waxed paper; sprinkle with powdered sugar while hot and again when cooled.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. In bowl, beat together honey, brown sugar, vanilla, oil and egg until well blended. Fold in undrained pineapple, whole wheat flour, 1/4 cup oats, raisins and nuts. Turn into pan. Sprinkle with remaining oats. Bake 18 to 20 minutes or until center is just firm. Sprinkle with confectioners sugar. Yields 12 servings.
Sift together twice flour, soda, salt and cinnamon. In separate bowl, beat eggs and sugar until creamy. Add oil and vanilla. Beat until smooth. Add dry ingredients and mix until a stiff dough forms. Stir in apples and pecans. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes or until brown. Serves 12 to 14. Freezes well.
Mix all ingredients well and chill. Shape into patties. Roll in additional bread crumbs and brown lightly in butter over medium heat until hot through. Serve on toasted English muffins with lettuce and mayonnaise.
Melt oleo in baking dish. Spread pie filling over oleo. Mix cake mix and nuts until crumbly. Spoon over the pie filling. Bake at 325° for 45 minutes. Turn heat up to 350° and brown 10 to 15 minutes.
Cook sugar, water and cornstarch until clear, stirring. Add jello. Stir until dissolved and cool slightly. Place fresh, sliced strawberries into baked shell and pour jello ingredients over berries; serve with whipped cream. (You may use fresh raspberries with raspberry jello.)
Grease sides and bottom of crock-pot. Alternate layers of tortillas and chicken with mixture of undiluted soups, salsa, sour cream and onion. Cover and cook on low for 4 or 5 hours. Sprinkle with cheese and cook on low for 45 to 50 minutes.
Combine the first 4 ingredients in a small saucepan; cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; add candy. Stir well. Cool; mixture thickens as it cools.
Mix beef, milk, seasoning, onion powder, 1/2 tsp salt, 1/4 tsp. pepper, and garlic in a bowl. Using a tablespoon, shape 1 1/4 inch meatballs; about 20. In 2 batches, brown meatballs in oil in a large deep skillet for 4 minutes. Remove to a paper towel lined plate. Add eggplant, zucchini, red pepper, onions, remaining salt and black pepper to skillet; cook 3 minutes. Add meatballs and tomatoes to skillet. Cover; simmer 18 minutes until vegetables are tender. Serve with noodles if desired.
Cook pasta according to directions. While hot, pour entire bottle of dressing over pasta. Add all other ingredients; mix well. Let stand in refrigerator overnight.
Combine ingredients; stir until sugar dissolves. Chill, if desired. Serve over ice. Makes 2 quarts.
In saucepan melt butter. Add onion; cook until tender. Stir in flour, salt, rosemary and pepper. Add broth. Stir to mix well. Cook and stir until thickened and bubbly. Stir in cubed chicken, vegetables and pimento. Beat until bubbly. Pour mixture into cake pan. Place biscuits onto top of mixture. Bake at 450° for 8 to 10 minutes or until biscuits are done.
Brown ground beef, onion and garlic in frypan; drain. Add tomatoes, pizza sauce, salt, basil and oregano. Cover and cook over low heat for 20 minutes. Reserve 1 cup of ground beef sauce for topping. Place 1 cup of remaining meat sauce in bottom of a greased baking dish (13 x 9 x 2-inch). Top with half the noodles; cover with half the remaining meat sauce, 1/2 cup cottage cheese, 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Repeat with remaining noodles. Distribute reserved meat sauce over top; sprinkle with remaining Parmesan cheese. Bake in 350° oven for 30 minutes; let stand 10 minutes. Makes 8 servings.
Melt margarine, add other ingredients and spread on bread. Cut day old bread into sticks and place on cookie sheet. Bake 2 hours at 200°.
Cook macaroni and drain. Mix milk, butter and eggs well and spray crock-pot with nonstick spray. Put in macaroni. Mix in milk mixture and 2 cups of cheese. Put 1 cup of cheese on top. Cook on low for 3 hours.
Cut hot dogs into 1-inch pieces. Combine ketchup, brown sugar, mustard and Worcestershire sauce. Simmer about 8 minutes.
Cook macaroni according to package directions. Drain; do not chill. While hot, drizzle with oil and vinegar. Add onion, seasoning and cheese. Toss well. Gently mix in diced ham and remaining ingredients. Chill thoroughly. Serve on salad greens.
Make mashed potatoes, but omit the milk. Fry 1 small onion in butter and mix with potatoes. Mix together Parmesan cheese and 2 beaten eggs. Add to potatoes. Add dash of garlic powder and parsley. Stuff peppers with potato mixture and make a cork out of bread for the end of each pepper. Place on an oiled roasting pan. Cover and bake at 325° for 15 to 20 minutes on each side. Salt and pepper to taste.
Combine cereal, raisins and peanuts. Combine margarine, peanut butter and chocolate chips and melt. Pour over cereal mixture. Mix and put in paper garbage bag or large Tupperware bowl. Pour in powdered sugar and shake until coated. Makes a great snack for a children's party or adult. Or put in decorative containers and give as gifts.
Cut corn off the cob; scrape well to remove corn milk. Place cut corn in a 1 1/2-quart casserole. Add needed amount of water, sugar, butter and cornmeal; stir well. Cover with plastic wrap or glass lid. Microwave at High 2 minutes. Stir well; rotate dish 1/2 turn. Microwave at High 3 to 5 minutes; stir well. Let stand, covered, 2 to 3 minutes before serving. Makes 4 to 6 servings.
Cook and drain macaroni. In large skillet, saute onion, green pepper and beef in salad oil. Drain excess fat. Stir in 1 1/4 cups spaghetti sauce, 1 teaspoon salt, basil and water. Bring to a boil, cook 5 minutes, stirring often. In a saucepan, melt butter, add flour and gradually blend in milk. Cook until thick. Remove from heat and add cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir	until cheese melts. Pour meat sauce into a 3 quart greased casserole dish or 13 x 9 x 2-inch pan. Spoon macaroni on top. Smother with cheese sauce. Bake at 400° for 30 minutes. Drizzle remaining sauce on top. Serves 6 to 8.
Peel and shred potatoes. Soak for several minutes in mixture of 1 gallon water and salt. Drain and rinse. Place in shallow baking dish. Pour pineapple juice over potatoes. Mix sugar, syrup and 1/2 cup water in saucepan. Cook until thickened, stirring constantly. Stir in margarine. Add to potatoes. Bake at 350° for 35 minutes. Yield: 8 servings.
In a 1 1/2-quart dish, crumble Oreos to cover the bottom of the container. Prepare pudding according to box directions and cover cookies. Cover pudding with Cool Whip. Sprinkle cookie crumbs over top of dessert.
Brown meat and drain. Add taco mix, onion, green pepper, tomato sauce, dry mustard and beans. Put in baking dish. Combine sour cream and chili powder; spread on top of meat mixture. Top with cheese. Bake at 350° for approximately 20 minutes or until cheese has thoroughly melted.
Mix sugar, butter and Pet milk together and bring to boil. After ingredients have come to a boil let cook 5 to 7 minutes longer. Add marshmallows until melted. Add graham cracker crumbs, coconut and vanilla. Mix well and drop from teaspoon on wax paper and let cool. (Mixture should be in cookie form when cool.)
Cut dogs into threes. Wrap bacon around each hot dogs having toothpick hold in position. Layer dogs and bacon on cookie sheet. Sprinkle with brown sugar and cinnamon. Bake at 375° for 20 minutes. Decorate with cherries. Great to make up ahead of time for special occasions.
Finely crush 6 whole graham crackers in a large ziploc bag. Put chocolate pudding and 3 cups of milk into a jar. Shake for 2 minutes and poor into 6 small mugs or cups. Sprinkle crushed graham crackers over pudding. Dig holes for the "seeds" and stick in a gummi worm.
Melt butter and oil. Fold in marshmallows. When ingredients are melted, pour in peanuts and M&M's. Pour over popcorn and press into an angel food cake pan. Let cool. Turn out on a plate.
Dissolve gelatin in cold water. Add boiling water, lemon juice, orange juice, sugar and salt. Mix and refrigerate. Bake angel food cake. Remove cake from pan when cool. Remove brown crumbs and break cake into small pieces.
In a medium skillet, saute beef until browned; drain fat. Mix in tomato sauce, onion and mushrooms. Add paprika, oregano and garlic salt. Cover; simmer 20 minutes. Stir in olives, green pepper and Cheddar cheese.
In 4-quart saucepan, place onions, green pepper, chicken broth, tomato liquid, tomato sauce and seasonings. Cook over medium heat until mixture boils, stirring occasionally. Stir in tomatoes, rice, Kellogg's All-Bran cereal and turkey sausage. Cover pan and cook over medium heat until mixture starts to boil. Stir in chicken. Lower heat and simmer 25 minutes or until moisture is absorbed and rice is cooked. Remove bay leaf and stir in parsley. Serve hot. Makes 9 cups.
Beat the cream cheese until smooth. Stir in the remaining ingredients. Spoon into a small ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Serve with crackers or sourdough or French bread cubes.
Mix all the ingredients and pour in a greased 9 x 13-inch pan. Cover with 1 1/2 cup crushed corn flakes or cracker crumbs, mixed with 1 stick oleo. Bake at 350° for 1 hour. (A little longer if using raw potatoes.) Cover with aluminum foil before baking.
Place whole tomatoes into a small, shallow pan. Broil under medium heat. Turn tomatoes on all sides until skin is blistered and burnt, 10 to 15 minutes. Cool. Place tomatoes in blender or food processor fitted with the metal blade. Add remaining ingredients and mix until blended. Refrigerate several hours before serving. May be stored in the refrigerator for several months. Makes 1 cup. Serve with corn chips or on lightly toasted baguette bread.
Cut broccoli into flowerets and small pieces. Partially cook stem pieces in microwave. Remove excess fat from pork chops. Make some cuts on the edge of the pork chops and pound the meat slightly. Heat wok or large frying pan with oil. Add pork chops and cook until almost done, about 5 minutes. Remove the pork chops and cut them into thin slices. Stir-fry the broccoli and mushrooms until almost done. Add the sliced pork chops and finish cooking. Add salt and pepper. Stir well. Add oyster sauce. Stir well. Remove from wok and serve.
Preheat oven to 450 degrees. Combine crumbs, cheese, parsley and garlic salt. Whisk egg whites and water. Dip chicken into egg mixture and coat evenly with crumb mixture. Bake 14 to 16 minutes or until chicken is done. Serve with ranch dressing. Can use honey mustard if desired.
Preheat oven to 400°. Cream butter and cheese together. Blend in flour, salt and paprika. Knead with hands to form a soft dough. Form small balls with mixture and place on ungreased cookie sheet. Press balls down slightly. Bake for 12 to 15 minutes. Cool. Makes 2 dozen.
In heavy Dutch kettle, bring water, sugar and coffee to boil. Simmer 1 hour and cool. Add vodka and vanilla. Cheers.
Cream the margarine, Crisco and sugar. Add milk, eggs and flavoring. Add dry ingredients. Bake at 350° for 60 to 70 minutes.
Brown ground beef; drain. Add the next 5 ingredients to ground beef. Cook noodles until tender; drain. Rinse in cold water. Set aside. To ground beef mixture, add remaining ingredients. Combine ingredients and cook over medium heat until completely blended. In large buttered baking dish, layer noodles, meat mixture and Mozzarella cheese. Repeat until all ingredients are used. Top with sharp Cheddar and sprinkle with paprika. Bake at 350° for 20 to 30 minutes.
Cream the butter with the brown sugar. Add the egg yolk and mix well. Add the flour, vanilla and maple flavoring. Spread in a greased jelly roll pan. Bake at 350° for 20 minutes. Quickly spread chocolate bits on top while hot. Sprinkle with nuts or nuts, cinnamon and sugar.
Cook a chicken until tender. Save the broth and cut the meat into small pieces. In butter, saute until soft the green pepper, onion and celery. Add all remaining ingredients and simmer for 25 minutes.
Cook noodles until tender in 1 1/2 quarts boiling water to which 1 1/2 teaspoons salt has been added. Lightly brown the onion in margarine. Add the ground beef; cook slowly until brown. This will take about 10 minutes. Blend in the flour. Add Veg-All, including the liquid. Add tomatoes, salt and pepper. Pour into greased baking dish; bake for 20 to 30 minutes at 350°. Serves 6.
Heat oven to 350°. Grease a 9-inch pie plate. Chop 1/2 cup dried apricots; set remainder aside for decoration. In medium size bowl, combine chopped apricots, coconut, flour and grated orange peel; toss to mix well. Set aside. In large bowl, using wire whisk or fork, beat eggs, baking mix, milk, melted butter, granulated sugar and vanilla extract until thoroughly blended. Stir in apricot-coconut mixture. Pour mixture into prepared pie plate. Bake for 35 to 40 minutes, until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Peel and dice potatoes. Cook until done. Then mash until smooth. Add butter. Mix in well. Then add remaining ingredients. Mix well. Then put in 13 x 9-inch baking pan and serve. You can also freeze. Garnish with parsley to serve.
Combine all but dry oatmeal. Blend for 2 minutes. Fold in oatmeal. Drop by teaspoon onto greased cookie sheet. Cool. Bake at 375° for 12 to 15 minutes. Pair by size.
Boil water; turn off burner and add tea bags, cinnamon sticks and cloves and let sit for 15 minutes. Remove tea bags and add pineapple juice, lemonade concentrate (with 3 cans of water) and orange concentrate (with 3 cans of water) along with the sugar and stir. Remove cloves and cinnamon sticks. Must be refrigerated when not being served.
Mix cake mix according to package directions. Pour into a greased 13 x 9 x 2-inch pan. Bake for 35 to 40 minutes. In a medium saucepan, combine pineapple with juice and sugar. Boil for 5 minutes. Pour over hot cake; cool completely. Prepare pudding according to package directions. Spread pudding over pineapple. Slice bananas over top of the pudding. Spread whipped topping over bananas. Keep cake refrigerated. Serves 12.
Preheat skillet, uncovered, at 225° with butter, soy sauce, seasoned salt, Worcestershire sauce and garlic salt. Add remaining ingredients and toss lightly to blend. Heat 15 to 20 minutes, stirring occasionally. Serve warm. Makes 3 quarts.
Put pineapple in 9-inch round or square baking dish. Mix with cheese. Mix together juice, flour and sugar and pour over pineapple. Spread Ritz crackers over top. Melt 1 cube of oleo and pour over crackers. Bake at 350° for 30 minutes (uncovered).
Mix shortening, sugar, molasses, flour, ginger and salt. Beat egg and add to mixture. Boil the water and add the soda. Then add to flour mixture. May add 1 cup raisins and 1/2 cup nuts to dough. Drop by spoon to cookie sheet. Bake at 350° for 8 to 10 minutes.
Cream the sugar, shortening, salt, cinnamon and baking soda. When well-creamed, add eggs, molasses, chopped nuts and raisins. Scrape down bowl and add flour. (This mixture should be moist enough to stay together, but not dry enough to work by hand).
Dice ham, rutabaga, potatoes and onions; put in 4 quart kettle and cook until tender. Add peas and carrots and parsley and dried celery flakes (make thickening for soup). Heat skillet; add vegetable oil, flour and salt and turn heat to medium; let flour brown (do not burn), stirring frequently. When brown, add water. Let thicken to medium thick; pour into soup and stir.
Combine all ingredients in a large bowl. Mix together. Cover and store in refrigerator until ready to cook. Bake at 350° for 20 to 25 minutes.
Spread each ingredient evenly over pan. Bake at 350° for 25 minutes or until top lightly browns.
Combine yogurt, milk powder, honey, cinnamon and nutmeg. Stir in fruit.
Mix all ingredients together and place in greased large casserole. Cover and bake 30 minutes at 350°.
Blend pineapple and ice cubes at low speed until ice melts. Add remaining ingredients. Blend 30 seconds at high speed.
Melt caramels with milk in heavy saucepan or double boiler. Stir in pecan pieces. Drop by teaspoonful on buttered formica surface; let cool.
Brown beef and onions together. Drain and pour in casserole dish. Add soy sauce to soup and pour beef. Spoon peas over soup, then Tater Tots. Cover with cheese and bake at 350° for 1 to 1 1/2 hours.
Halve zucchini, scoop out center, leaving 1/4-inch edge. Place in baking dish. Take center you have scooped out; chop and mix with all ingredients, except Cheddar cheese, spaghetti sauce and Parmesan. Add Cheddar cheese and spoon into zucchini shells. Top with spaghetti sauce and Parmesan cheese. Bake in 350° oven for 30 minutes.
Drain mushrooms. Saute first 5 ingredients in skillet until beef is brown and onion tender. Drain.
Soften bread with the milk. Juice from the pineapple can be used, adding milk to make a cup. Combine remaining ingredients. Bake in deep casserole for 30 to 40 minutes in 350° to 375° oven.
Make cake mix as directed. Grease and flour 1 round pan. Pour half the batter into pan. Bake at 350° for 15 minutes. Melt the caramels, milk and oleo. Pour over baked cake. Sprinkle chocolate chips and nuts over it. Pour remaining batter on top. Return to oven and bake for 25 to 30 minutes more. Serve with Cool Whip.
Mix all together with electric mixer until smooth. Pour into an 11 x 15-inch baking pan, greased and floured, or 2 small layer pans. Bake at 350° for 30 to 40 minutes or until done. Frost while still warm.
Combine all ingredients. Mix well and pour into two 9-inch pie pans. Bake at 325° for 30 minutes or until brown. This pie makes its own crust. Yields two 9-inch pies.
Steam broccoli slightly without salt. Place in buttered 1 1/2-quart casserole dish. Drain tuna; put on top of broccoli. Mix soup, milk and cheese in saucepan. Heat until cheese melts. Pour over tuna and top with croutons. Bake at 350° for 20 minutes.
Dissolve Jell-O in 2 cups of boiling water, then add 1 cup of cold water and the can of cherry pie filling. Let set in 9 x 13-inch pan. Top with Cool Whip. Serve.
Cream butter. Add sugar. Add eggs; beat well. Add applesauce alternately with dry ingredients that have been sifted together. Add raisins and nuts; blend well. Bake in well-greased and floured loaf pan for 1 hour at 325°.
In baking dish, layer sides and bottom with vanilla wafers, then one layer of apple sauce and one layer vanilla wafers until dish is full. Pour pudding mix in dish, over cookies and applesauce. Take a fork, loosen up and let the mixture go through. Beat egg white until fluffy and place on top. Bake in oven at 350° until brown (it browns fast).
Shred cabbage and mix with other ingredients. Let marinate a day or so. This will keep indefinitely. It is rather tart.
Soften cheese. Blend ingredients with electric mixer. Refrigerate until firm. Divide and form into three balls. Roll in chopped nuts or parsley. To use as a dip, add more vinegar.
Heat oven to 350°; grease and flour loaf pan. In small bowl, stir flour, baking powder and salt to mix well; set aside. In large bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy; beat eggs, orange juice and orange peel in thoroughly. Reduce speed to low; beat in flour mixture just until blended. Fold in cranberries and walnuts. Spoon into prepared pan; bake 30 to 40 minutes until toothpick comes out clean. Remove to wire rack; cool completely.
Cream together shortening and sugar. Add eggs 1 at a time. Add flour to egg mixture, alternating with buttermilk. Add vanilla. Cover and chill 1 hour. Roll into 1/4-inch thickness and cut out. Bake in preheated 350° oven 10 to 15 minutes or until light brown.
Soak yeast in 1/4 cup warm water for 5 minutes. Combine milk, sugar and salt; stir to dissolve. Beat in butter, eggs and 1 cup flour (not sifted) until dough leaves sides of bowl. Turn onto lightly floured board. Knead until dough is no longer sticky. Place in greased bowl; grease top of dough and cover. Let rise until doubled. Work down and form into rolls. Place on greased baking sheet; let rise until doubled in size. Bake in preheated 425° oven for 8 to 10 minutes.
Heat oven to 350°. Grind walnuts and dates in food chopper or chop very fine by hand. Add sugar, 1 cup of coconut and eggs and mix thoroughly. Drop by teaspoonfuls into remaining coconut. Shape into balls. Place on lightly greased baking sheet. Bake 15 minutes. Makes 4 to 5 dozen.