HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Add to crumbs, 2 tablespoons sugar and cinnamon. Line a spring-form pan and save some to sprinkle on top. Beat together the remaining ingredients; add one egg at a time. Bake in a 350° oven for 1/2 hour. Shut oven off and leave in oven for 1 hour. Do not open oven door. Chill. Cover with preserved canned fruit and serve.
Mix Jell-O, water, sugar, lemon juice and salt; let stand until almost set. Whip milk, then add Jell-O mixture and mix. Spread crackers on bottom of 9 x 13-inch baking dish; pour in mixture. Sprinkle crackers on top. Put in refrigerator and let set until ready to eat.
Place rice in greased casserole dish. Add chicken (meat side up). Sprinkle onion soup mix on chicken. Add cream of mushroom soup. Pour water over soup and cover. Bake 45 to 60 minutes in a 400° oven.
Cook broccoli. Drain and spread in 1-quart baking dish. Pour mushroom soup over broccoli. Sprinkle with cheese. Bake 20 minutes in a 350° oven until broccoli is tender. Makes 4 servings.
Layer chicken in 9 x 13-inch casserole dish or pan. Mix together all other ingredients except butter and cracker crumbs. Pour over top of chicken, and top with cracker crumbs. Drizzle butter on top. Bake at 350° for 30 minutes, or until good and bubbly.
Peel and slice tomatoes. Place tomatoes in baked pie shell. Dab mayonnaise on tomatoes. Sprinkle with garlic powder. Place cheese on top. Bake in 350° oven for approximately 10 minutes. Remove, cool and serve.
Mix all ingredients together. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes.
Bring to a boil, soups, broth and tomatoes. Add onion, chicken and crumbled Doritos. Cover dish and bake 30 to 40 minutes at 350°. Remove cover and top with grated sharp Cheddar cheese. Return to oven until cheese melts.
Peel and quarter tomatoes; cover with sugar and allow to stand overnight. Drain off syrup; bring to boiling and cook until syrup spins a thread (232°). Add tomato sections and orange and lemon slices. Cook over low heat until tomato is transparent. Pour into hot, sterilized glasses and seal immediately. This method cuts the cooking time for the fruit and gives a bright, colorful marmalade. Makes 10 (8 oz.) glasses.
Bring water and salt to a boil. Take off heat and add remaining ingredients. Mix well. Oil palm of glove and counter. Knead dough until it looks like play dough. Add fold coloring to get desired shade (takes lots). Must be kept in refrigerator. Makes 7 play dough cans full.
Combine butter and water. Bring to a boil. Remove from heat. Add crumbs; mix well. Let stand 5 minutes. Stir. Spoon along both sides of shallow 2-quart baking dish. Arrange broccoli spears down center. Sprinkle salt over broccoli.
Grate beets and combine with onion and water in a heavy kettle. Bring to a boil. Cover and simmer about 45 minutes. Add tomato puree, lemon juice, dill, salt and pepper. Cook 45 minutes more. Heat but do not boil. Serve hot or cold topped with sour cream (optional, omit for low cholesterol). Serves 4 to 6. Low cholesterol.
Saute onions and bell peppers until tender. Add all canned ingredients. After about 5 minutes add fish and cook until tender.
Combine all 3 ingredients; serve with your favorite fresh fruit. To make mixture thinner, add lemon juice in small amounts to get desired texture.
Mix pudding using fruit juice. Add milk to equal fluid suggested on pudding box. Add fruit and chill overnight. You can add coconut and nuts if desired.
Mix all together good in 1 1/2-quart casserole dish. Bake at 350° for 50 to 60 minutes and brown on top.
Melt butter in a 9 x 13-inch pan. Pour into bowl. To butter, add cake mix, 1 egg and vanilla. Stir with fork. Press into pan. In mixing bowl, combine softened cream cheese, powdered sugar and 2 eggs. Beat on high speed for 5 minutes. Pour over mixture in pan. Bake at 350° for 35 to 45 minutes. Cool completely before cutting into squares.
Melt the butter in 2 cups of boiling water. After melting, dissolve dry onion soup mix in the mixture. Stir in uncooked rice. Cover tightly with foil. Bake at 375° for 45 minutes. Serves 4 to 6.
Simmer for 15 minutes. Pour over 8 to 10 pork chops or 4 thick-cut pork chops and refrigerate several hours or overnight. Grill.
Combine sugar, cocoa and milk. Stir together in a 2-quart saucepan. Bring to a soft ball on candy thermometer. Have prepared, greased 9 x 9 x 2-inch pan and 4 inches of cool water in sink. Remove mixture from heat. Add butter, Fluff and peanut butter. Stir in while pan sits in water to cool. As it starts to thicken, remove from water, stir in vanilla and quickly pour into 9 x 9 x 2-inch pan.
Mix oil, sugar and eggs. Stir in flour, cream of tartar, soda and salt. Roll into small balls and roll in a mixture of two teaspoons cinnamon and 2 tablespoons of sugar.
Scrub potatoes and cut into 1-inch wedges. Combine ingredients and spread evenly, 1 layer thin, in a large roasting pan. Bake at 450° for about 55 minutes, until brown. Serve with Sherry Butter.
Cream the butter and sugar. Add eggs one at a time. Beat in dry ingredients, then fold in mango, lime juice and nuts. Bake in 9-inch loaf pan at 375° for 1 hour. Best a day after baking.
Mix together the cake mix, oleo, peanut butter and egg. Press 2/3 of this mixture into a greased 9 x 13 inch pan. Melt over low heat the condensed milk, 2 tablespoons of butter and chocolate chips. Pour over mix, then spoon remainder of peanut butter mixture randomly over chocolate. Bake for 25 minutes at 350°.
Cook brown sugar, water and corn syrup over medium heat until it forms a soft ball in cold water. Pour slowly over stiffly beaten egg whites, beating constantly until it is the right consistency. Beat in vanilla.
Wash zucchini and cut into thin slices. Peel and quarter onions, then slice very thin. Add to zucchini. Cover with water and add salt; let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boil and boil for 5 minutes. Pack into clean pint or quart jars. Leave 1/8-inch headspace. Process in water bath canner for 15 minutes; cool. Test for seal; store.
Mix cream cheese and butter until fluffy. Beat in vanilla. Combine flour and salt; add to butter mixture, 1/2 cup at a time, while beating well after each addition. Chill dough until easy to handle.
Mix all ingredients together with a small amount of mayonnaise to make a spread. Spread on party rye or pumpernickel. Cook in 300° oven for approximately 10 minutes or until cheese melts. Serve warm.
Arrange artichokes in greased casserole or 8 individual ramekins. Add crushed garlic cloves to olive oil and heat. Drizzle oil mixture over artichokes. Spread chicken on top. Combine mayonnaise, soup, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and top with bread cubes that have been tossed in the melted butter. Bake at 350° for 25 to 35 minutes. Serves 8.
Mix sugar, cocoa, butter and milk. Cook for 2 minutes at 300°. Remove from heat. Add vanilla, peanut butter and oats. Stir until oats are coated. Drop by teaspoonfuls onto waxed paper. Cool before serving. Yields 3 dozen cookies.
Roll hot sausage into bite size balls. Brown well. Mix together the catsup, brown sugar, water, lemon juice, soy sauce and drained pineapple tidbits. Put in crock-pot and cook on low for several hours.
Beat eggs until very light. Add sugar, salt, nutmeg, shortening and milk. Then add flour and baking powder, which have been sifted together. Mix well. Drop into deep, hot fat and fry (by teaspoonfuls) until golden brown. Roll donuts in 10x sugar after frying.
Dissolve jello in boiling water. Add strawberries and pineapple. Let chill until it begins to set. Fold in mashed bananas. Put half of mixture in mold or dish; let stand until firm. Spread on whipping cream. Add remaining jello mixture on top of whipping cream.
Peel moderately hard kiwi, slice into crosswise slices. Cover with sweet pickle syrup from commercial pickles or your own recipe. Store overnight before using. Will keep for several days.
Grease 9 x 13-inch pan. Mix soups and rice together and pour into pan. Season chicken and place on top of rice mixture. Bake at 250° for 3 1/2 hours.
Mix sugar, flour and water together. Melt butter in bottom of 9 x 12-inch pan. Add batter on top of butter, then add peaches with juice on top of mixture. Bake at 300° until it is golden brown on top. Serve with ice cream. You can substitute any fruit you wish.
Preheat oven to 350°. Grease 2 (9-inch) round layer cake pans.
Dissolve gelatin in boiling water. Blend in pineapple; add cottage cheese, mayonnaise and condensed milk, mixing thoroughly. Add nuts, horseradish, lemon juice, salt and food coloring; mix well. Pour into large mold and refrigerate until firm. (Horseradish is a must to give it zing.) Makes 6 servings.
Mix all ingredients. Put into greased casserole. Mix topping and spread over mixture. Bake at 375° until browned.
Mix well. Pour into unbaked pie shell. Bake at 400° for 10 minutes and at 325° for 30 minutes.
Boil down tomato juice 1/3 way. Add onions, salt and vinegar; boil down 1/2. Add 20 drops each of cinnamon and clove oils. Combine the sugar and cornstarch; add slowly. Cook 10 to 15 minutes. Can in pint jars. Process 20 minutes in boiling water bath.
Sift flour with soda and salt. Cream shortening with sugars and add eggs. Beat well. Add hot water and vanilla. Mix in dry ingredients, nuts, chocolate chips and oatmeal. Drop by teaspoons on greased cookie sheet; bake at 375° for 8 to 10 minutes. Makes large batch.
Combine all ingredients, except vanilla. Boil 2 minutes. Add vanilla. Beat until spreading consistency.
In a big pot, put chicken, broth, 1 can of water and salt. On low heat, cook for 2 hours or until chicken is done. Take chicken out of pot and put on plate to cool. With the broth make gravy. Add chicken (cut into small pieces) to gravy. Put in pie shells and cook in a 350° oven until top crust is brown, about 1 hour. Careful, chicken is hot inside!
Put cabbage and onion in a large bowl; set aside. In a skillet, melt butter and brown the noodles, sesame and sunflower seeds. Combine with cabbage mixture.
Filling: In medium mixing bowl, blend crabmeat with cream cheese and steak sauce. Add garlic powder, salt, pepper and egg yolk; blend thoroughly until light and fluffy.
Wash and decap mushrooms. Mince stems and garlic, put in pan with rest of ingredients except paprika. Make sure bread crumbs are added last so they don't soak up too much of the soy sauce. Saute till paste-like consistency. Spoon mixture into each cap and sprinkle with paprika. Lay in pan and cook at 350 F till brown on top.
Melt butter. Mix other ingredients with butter and stir well. Place in preheated oven at 350° for about 1 hour or until brown.
Bake at 375° in an 11 x 15-inch pan for 45 minutes.
Cook and drain vegetable of your choice; pour into ungreased casserole dish. Add soup and milk; stir. Top with grated Cheddar cheese and Ritz cracker crumbs. Bake at 350° for 25 minutes.
Mix all ingredients. (Do not cook macaroni.) Place in a 2-quart casserole dish. Bake at 350°, covered, for 30 minutes and uncovered, for 30 minutes. It makes approximately 6 to 8 servings for a side dish or 4 to 6 servings for a main dish.
Step 1: Mix together first 3 ingredients. Press into 9x13 inch pan. Bake at 350° for 15 minutes.	Cool.
Preheat oven to 350°. Mix eggs, cheese, butter, mustard, salt and garlic. Stir into grits and pour into well buttered 4 to 6 cup casserole. Bake, uncovered, 50 minutes. Serve immediately, directly from casserole. Serves 4 to 6.
In a small saucepan, slowly melt cream cheese. Slowly add remaining ingredients until hot (not boiling). Place in a serving pot. Serve with Italian bread.
Melt marshmallows in milk. Break up Hershey bars in milk and melt. Cool. Whip the cream; fold into cooled Hershey mixture. Pour into crust. Chill.
Combine all ingredients, except bacon bits. Chill. Garnish and add bacon bits before serving.
In a 3-quart serving bowl, layer the ingredients, spreading mayonnaise to edges to seal. Refrigerate until chilled. May be tossed before serving.
Cream margarine and sugar well. Add eggs, beating well after each one. Add dry ingredients alternately with milk. Bake in a greased bundt pan. Put the cake in a Cold oven, bake at 325° for 1 hour 30 minutes.
Mix sugar, butter and eggs yolks. Add salt, nutmeg, vanilla and milk. Fold in beaten egg whites. Bake at 350 degrees in unbaked pie shells.
Separate crescent rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into melted margarine. Roll in cinnamon/sugar mixture and place on crescent triangle. Pinch dough around marshmallows, sealing off edges. Dip tops of dough in remaining butter, then cinnamon/sugar mixture. Place, sugar side up, in greased muffin cups. Bake at 375° for 13 to 15 minutes. Serve warm.
Cream butter and sugar; beat in egg yolks. Add water with meal, mixed. Add lemon juice and grated rind of one. Last, fold in beaten whites. Bake at 350° for 30 minutes, until brown and done. Makes 2 large pies.
Bake potatoes until not quite done. Grate after cool. Combine all ingredients (save 1/2 tablespoon of margarine for over top). Sprinkle with paprika. Bake at 325° for 45 minutes.
Preheat oven to 350°. Soften butter. Pour squash over butter. Mix in rest of ingredients. Bake in a 350° oven for 30 to 45 minutes in sprayed casserole dish. Delicious!
Cream together the cream cheese and sugar with mixer. Fold in Cool Whip and sour cream. Fold in lemon juice. Pour into crust. Top with blueberry pie filling.
Thaw frozen raspberries. Toast bread. Spread peanut butter on toasted side of toast. Put raspberries on top of peanut butter. Enjoy!
Cream together butter and Crisco; add sugar and beat well. Add one egg at a time, beating well after each. Sift flour and baking powder together and add to mixture alternately with milk, mixing well after each addition. Stir in flavorings. Beat well.
Mix eggs and eggnog together. Put French bread in pan or casserole. Cover with egg mixture. Sprinkle with cinnamon and nutmeg. Cover and refrigerate overnight. Grill both sides in frying pan in butter, then put in casserole. Bake 15 minutes in 350° oven. Makes 14 slices of French bread.
Place apples in 8 x 8-inch microwave pan. Put 2/3 cup sugar over the apples. Mix all the other ingredients together, then mix well together. Put over the top of apples. Microwave 9 to 12 minutes on High.
Heat 2 oil in saucepan large enough for cooking rice. Add rice; stir and cook for 5 minutes, or until rice is dry and begins to stick to the pan. Add beef and remaining oil; cook with rice until beef is no longer pink. Soften onion in water; add, along with mushrooms. Saute until onion is limp and transparent. Stir in remaining ingredients. Cover; bring to boiling point over high heat. Reduce heat to slow; cook for 20 minutes, or until rice is tender.
Sift flour, baking powder and salt. In another bowl, cream butter; gradually add sugar and cream well. Stir in egg, cream and vanilla. Add dry ingredients gradually. Mix well. Chill if necessary. Roll out one-third at a time on a floured surface to 1/8-inch thickness. Cut into desired shapes. Bake on ungreased cookie sheet at 400° for 5 to 8 minutes until delicately brown. Decorate. Makes about 6 to 7 dozen.
Cream butter and sugar. Add vanilla. Stir in eggs, one at a time. Add flour and mix well. Spread 3/4 of batter in an ungreased 13 x 9-inch pan. Top with cherry filling. Dot with remaining batter. Bake at 350° for 45 minutes.
For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan. Set aside. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.
Mix together in top of double boiler the caramels, 1/2 cup evaporated milk and 1/2 stick margarine. Heat until caramels are melted.
Crumble 1 layer of cake and put it in a large bowl. Pour half of Kahlua on top, half pudding, half Cool Whip and half candy. Repeat layers. Refrigerate. (You can substitute Hershey syrup for Kahlua if serving to kids.) Top with stemmed cherries.
Season chicken with poultry seasoning; saute in oil and garlic powder until lightly browned. Drain and set aside. Cook broccoli and rice according to package directions. Mix rice, broccoli, cheese, soup and chicken. Add salt and pepper to taste. Put in casserole dish and top with bread crumbs and melted butter. Bake at 350° for 1 hour.
Pour can of Ro-Tel in pan. Mash tomatoes up and add the cheese and melt. Add soup and stir until smooth. Add can of chili and heat. Serve dip warm.
Brown good quality beef. Add a little water and simmer until tender. Add mushroom soup and sour cream. Simmer another 15 to 20 minutes. Serve over noodles.
Grease casserole. Combine all ingredients. Place in prepared casserole. Bake at 350° for 35 to 45 minutes.
Cream oleo and shortening. Add sugar and yolks. Add flour, salt and soda alternating with buttermilk. (If you do not have buttermilk, make it by adding one tablespoon vinegar to 1 cup whole milk.) Add vanilla, coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour into greased and floured cake pans (three 9-inch pans). Bake 35 minutes at 350°.
Preheat oven to 375°. Mix first 3 ingredients. Let cool. Mix sugar, yeast and 1 cup water. Let stand while first mixture cools. Sift flour. Mix all liquids together. Add flour, one cup at a time until all liquids and dry ingredients are combined. Place in large, greased bowl. Cover and let rise in warm place until double. Punch down and let rise. Sprinkle surface with ground graham crackers. Roll out and cut. Bake on greased baking sheet until browned.
Cream together 1 stick margarine, white sugar and cream cheese. Blend in 1 1/4 cups flour. Pat into 9 x 13-inch pan. Combine 1 cup walnuts and chocolate chips. Sprinkle over pastry. Cream together 1/2 stick margarine, brown sugar, eggs and coffee. Sift together 1 cup flour, baking powder and salt. Blend flour mixture into brown sugar mixture. Spread over chocolate chips and nuts. Sprinkle on remaining 1/2 cup walnuts. Bake at 350° about 30 minutes, until firm on top.
Cream sugar and butter together; beat eggs and add to creamed mixture. Combine flour, spices, baking soda and baking powder. Stir into creamed mixture alternately with buttermilk. Carefully fold in blackberries. Bake at 350° in 3 greased and floured 8-inch cake pans for 30 minutes. Cool and frost with icing.
Brown ground beef in vegetable oil. Add beef broth, cabbage, potato, onion, tomato sauce, salt and pepper. Cook on medium-low for 30 minutes until vegetables are tender. Add kidney beans and simmer for 30 minutes.
Beautiful maiden pause ere you wed. Learn to boil coffee, learn to bake bread; learn, oh, sweet girl, that one road to man's heart lies through his stomach; they're not far apart. He loves your sweet face, he praises your eyes, has a tooth for your pudding, dotes on your pies. Then beautiful maiden, be sure ere you wed, that you learn to make coffee, learn to bake bread.
Follow the recipe on the package, substituting orange juice for the water. I used the high altitude in Colorado. Bake as directed in two 9-inch round pans. Cool. Spread a generous amount of apricot preserves on the first layer. Now smooth Cool Whip on top of the preserves. Top the cake with the second layer. Ice only the top of the cake with a thick layer of Cool Whip. Make a nest in the center of the cake with a spoon and fill this area with fresh blueberries. This cake is showy, delicious and easy!!! Betty Crocker SuperMoist lemon cake was used.
Mix first layer ingredients and press into 13 x 9-inch pan. Bake 7 minutes at 350°.
Sift flour, baking powder, sugar and salt together. Combine egg, milk and vegetable oil. Add to dry ingredients, stirring just until flour is moistened. Batter will be slightly lumpy.
In skillet cook the bacon until crisp; remove. Drain on a paper towel and crumble. In a mixing bowl combine the softened cream cheese, prepared mustard and celery salt. Stir in the crumbled bacon, the finely chopped tomato and the finely chopped green pepper. Transfer to a serving bowl. Cover and chill until cold. Serve with vegetables. Makes 2 cups.
Combine 2 cups flour, yeast, sugar and salt in a large mixing bowl. Stir in water and oil. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto a floured surface; continue to work in flour until dough is stiff enough to knead. Knead about 5 minutes. Place in oiled bowl, turn to oil top of dough. Cover, let rise in a warm place until double in bulk, about 45 minutes. Punch down dough and divide into 12 to 16 equal parts. Roll into a ball. Let rest 5 minutes. Roll into 8-inch round 1/8-inch thick. Sprinkle baking sheets with cornmeal. Place on baking sheets. Cover, let rise 30 minutes. Bake at 450° for 8 to 10 minutes or until puffed and brown. Cut in half.
Place first 3 ingredients in saucepan and cook until thick. Cool. Blend the remaining ingredients until the mixture is crumbly. Divide into 2 parts. Pack half the mixture in the bottom of a greased pan about 7 1/2 x 11-inches in size. Cover with the cooked date mixture and top with the rest of the dough. Bake at 350° for 40 minutes. Cool and cut into bars. Frost with confectioners icing, if desired.
Cream shortening and sugar well. Add remaining ingredients and beat until smooth. Pour into oblong cake pan. Bake at 325° for one hour.
Brown beef in a large pot and add other ingredients. Cook, covered, until meat falls apart. Cool thoroughly. Separate meat from fat and bones. Put meat back in sauce. Heat when ready. Serve on buns.
Rub eggplants with oil. Place on pan and bake at 400° for 45 to 55 minutes. Slit skin and scrape out flesh; cut in chunks and put in serving bowl. Mix with other ingredients and stir. Serve at room temperature or chilled. Contains 40 calories per 1/2 cup.
Saute mushrooms, onions and bell pepper in butter. In crock-pot or Dutch oven, cook smoked sausage until heated thoroughly. Add sauteed vegetables, kraut, tomatoes, salt and pepper. Cook in crock-pot on high for 3 or 4 hours or in Dutch oven about 1 1/2 hours.
Mix peas, green beans, corn, celery, green pepper and onions until well mixed. Stir salt, sugar, vinegar and salad oil together until sugar dissolves. Pour over vegetables and chill overnight before serving.
Heat to dissolve sugar; add drained chaote slices. Bring to boil; simmer 7 or 8 minutes. Chaote slices will change color. Pack in jars with some of the spices and enough juice to cover slices. Set aside for a week or so. Try to use young tender chaote squash, more mature squash need to be peeled.
Cook spaghetti as directed on package. In a bowl, blend milk and egg. Add spaghetti; toss to coat. Spread spaghetti in a jelly roll pan that has been coated with nonstick spray. In a large skillet, brown the ground beef. Add onion, green pepper and garlic. Drain off the fat. Add seasonings and tomato sauce. Simmer 5 minutes. Spoon meat mixture over spaghetti; top with mushrooms and cheese. Bake at 350° for 20 minutes. Let stand 5 minutes before serving. Serves 8.
Boil all ingredients together except last 3, stirring occasionally; let cool. Add cooled ingredients to flour. Mix with spoon; add baking soda and vinegar. Mix thoroughly. Bake at 350° for 1 hour in 9 x 12-inch greased pan.
Combine soup and water. Mix all ingredients together and bake in buttered casserole at 350° for 50 to 60 minutes.
Mix the cake mix, poppy seed and pudding mix together thoroughly by hand. Add other ingredients and stir with spoon. Do not use mixer. Pour in 2 greased loaf pans. Bake 45 minutes at 350°.
Mix cream cheese, pineapple, onion and seasoned salt. Shape into a ball and roll in pecans. Wrap in plastic wrap and refrigerate several hours before serving.