HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix and oats. Stir in margarine until mixture is crumbly (mix with hands towards end). Put 3 cups of mixture in a 9 inch x 13 inch pan and press down firmly. Combine jam and water and spoon over crumb mixture. Spread evenly to within 1/4 inch of edge. Cover with remaining crumb mixture.	Make top even by patting firmly.	Bake at 375° for 20 minutes. Cool before cutting into bars.	Yield:	10-12 servings as a desert or 24-30 bars as cookies.
Cook macaroni and drain. Mix all ingredients and place in a 13 x 9-inch pan. Bake at 350° for 45 minutes to 1 hour.
Beat eggs; add butter and sugar. Cook over low heat until melted. Mix flour and nuts. Add to egg mixture along with vanilla. Mix well and pour into a greased and floured 8 x 8 x 2-inch pan. Bake at 350° for 20 minutes. Cool and cut into squares.
Mix sugar, flour and cocoa. Beat egg yolks with milk and pour into sugar mixture. Bring to a boil and then cook for 15 minutes. Pour into a baked pie crust. Top with meringue and brown in oven. Makes 1 pie. Serve warm or cold.
Combine all ingredients in order listed and pour into pastry shell. Bake at 350° for 40 minutes.
Cook broccoli as directed and drain. Mix all ingredients well; pour into baking dish. Crumble Ritz crackers on top and bake at 350° for 30 to 35 minutes. Dot Ritz crackers with butter.
Coat shrimp with all seasoning. Saute butter, onions, parsley, lemons, Worcestershire, liquid crab boil and all season. Place in oven under broiler until pink, then pour sauce on them. Turn down to 400°. Add a can of beer. Cook until broken away from shell, approximately 15 minutes. Let soak until desired flavor.
Mix together pretzels, sugar and margarine, press into sheet pan. Bake for 8 minutes at 375°. Cream together sugar, cream cheese, Cool Whip. Spread over cooled pretzels and seal all edges. Mix jello, water and strawberries, let stand until slightly set. Pour over cream cheese mixture. Let stand in refrigerator several hours before serving.
Cream shortening and sugar. Add eggs and vanilla. Beat well. Add flour and soda. Mix well. Add chips. Drop on ungreased cookie sheet.
Use large bowl, mix cake mix with yeast, then gradually add water and flour. Beat with mixer, then scrape sides of bowl. Place in greased bowl and let raise until double in bulk. Punch down and make into balls. Bake in 350° oven for 15 to 20 minutes or until brown on top. By using RapidRise yeast, you can prepare rolls while cooking dinner. Start rolls and turn on your oven first to preheat. May be baked in muffin pans.
Mix water, yeast, oil and salt together and mix well. Add flour; knead very well. Put bowl over dough; let rest 15 minutes. Knead well again and let rise in a warm place (warm oven is fine), about 30 minutes. Knead a little more and divide into 12 balls. Roll 2 balls loosely, like sausage. Put the 2 together and crimp tightly in the middle. Place on ungreased cookie sheet, sprinkled with cornmeal on bottom. Let rise in warm place, 25 to 30 minutes. Bake at 350° for 30 minutes or a little more if you want them crispy.
Combine cheese and margarine. Add flour, salt and pepper. Mix well. Add Rice Krispies and mix well again.
Mix pickles, water and lime. Stir a couple of times and soak 24 hours. After soaking, rinse pickles 3 times. Add to pickles the vinegar, sugar, salt, celery seed and pickling spice. Let set overnight. Then cook 35 minutes and jar, open kettle method. Makes about 6 quarts.
Preheat the oven to 350°. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add flour, baking powder and mix well. Spread 1/2 the batter in a greased 9 1/2-inch spring-form pan. Peel, core and cut apples into 1/8. Arrange apples over the batter in a neat circle. Pour rest of the batter over the apples. Spread evenly. Bake for 50 minutes. Let cool. Remove ring of pan. Enjoy.
Combine all ingredients. Bake in a large heated, oiled skillet at 350° for 30 minutes, or until firm and lightly browned. This is very moist.
Cook potatoes in boiling, salted water; drain and dice. Cook bacon; drain and chop. Using 2 tablespoons of bacon fat, cook onion until brown. Blend the flour, dry mustard, salt and sugar with onion; stir in water. Boil for 2 minutes. Add 2 tablespoons of hot mixture to beaten egg. Stir into rest of mixture; add vinegar and reheat. Pour hot dressing over hot potatoes; mix in bacon. Serves 4.
Prepare the day before. Cook sausage until done; drain and set aside. Beat eggs; add milk, salt and mustard.
Mix altogether; pour into greased baking dish. Top with buttered cracker crumbs and season with garlic salt. Bake at 350° for 30 minutes.
Put all fruits through food chopper. Add peanut butter and condensed milk. Mix well and press into bottom of 8 x 8 x 2-inch buttered pan that has been sprinkled with confectioners sugar. Smooth surface of candy and sprinkle with confectioners sugar, if desired. Chill until firm. Cut into squares.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter in 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 or 30 minutes or until a wooden toothpick comes out clean. For a square pan, bake 45 minutes. Cool pan 10 minutes; remove and cool. Spread Cream Cheese Frosting on top, sides and between layers and sprinkle chopped pecans on top. "One of my favorite recipes."
Cut steak in 1/4-1/2 inch strips. Sprinkle with paprika and set aside. Heat oil in skillet and saute meat for about 5 minutes. Add bell pepper, celery, onion, garlic, beef bouillon, salt and pepper. Cover. Reduce heat and simmer 15-20 minutes. Combine soy sauce, water and cornstarch. Stir well. Add to skillet and cook, stirring constantly, until thickened. Turn off heat. Place tomato pieces on top (do not stir them in). Cover and let steam for 5-10 minutes. Serve over hot rice.
Fry bacon and remove from pan. Brown ground beef; drain off fat. Add crumbled bacon and remaining ingredients. Place in a 2 1/2-quart casserole. Bake at 350° for 45 minutes.
Slice carrots 1/4 inch thick. Slice onion and pepper. Layer carrots, onion and pepper. Heat sugar, tomato soup, vinegar, oil, Worcestershire sauce, mustard, salt and pepper. Pour over carrots, onion and pepper. Let stand overnight. Keeps 2 to 3 weeks refrigerated. Serves 16.
Combine baking soda, cut up dates and hot water and let cool. Cream the sugar and butter. Add eggs, salt, flour and chopped nuts. Add to date mixture and bake at 350° for about 1 1/2 hours. Makes 1 loaf.
Pour 1 1/4 cups blueberries into pastry shell; spread evenly and set aside. Combine 1 cup blueberries, sugar, cornstarch and water in a medium saucepan; cook and stir over low heat until thickened. Remove from heat; stir in margarine and vanilla and cool. Pour over blueberries in pastry shell. Chill. Spoon whipped topping around edge; garnish with 1/4 cup blueberries. Yield: One 9-inch pie.
Dissolve Jell-O in boiling water. While water is hot, dissolve cream cheese. When melted, add 2 cups cold water and chill until firm. Take out and add medium size Cool Whip and crushed pineapple. Mix thoroughly. Keep in refrigerator. (Can use any flavor of choice and fruit of your choice.)
Cream the shortening, brown sugar, sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until light brown. Cool slightly before removing from cookie sheet. Makes 7 dozen.
In large skillet, brown chicken in shortening; drain. Stir in remaining ingredients. Cover; cook over low heat for 45 minutes or until tender. Stir now and then. Uncover; cook until desired consistency. Makes 6 servings.
Cream the butter and sugar. Add eggs, 1 at a time. Blend in flavorings. Mix dry ingredients and add to creamed mixture alternately with the milk. Pour into 3 greased and floured layer pans. Bake at 350° for 25 to 30 minutes. Frost with white icing and pineapple filling. Top with grated coconut.
In mixing bowl, combine beef, onion, tomatoes, Worcestershire sauce and salt. Spoon into a greased 3-quart casserole dish. Layer the potatoes, flour, veggies and green pepper on top. Bake, covered, at 375° for 45 minutes. Sprinkle with cheese and continue baking uncovered for 30 minutes.
Mix yeast and warm water and set aside. Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 1/2 cups flour and beat well. Beat in yeast and egg. Add remaining flour. Put in greased bowl, turning to cover dough. Refrigerate for at least 2 hours or up to 5 days.
Fry bacon crisp; drain, then crumble. Set aside. Melt margarine in a skillet and stir in flour. Slowly stir in milk. Pour half of the sauce into a greased casserole. Add half of the onions, half of the bacon and half of the eggs. Repeat the layers, ending with the white sauce. Sprinkle with crumbs and bake at 350° for 1 1/2 hours. Serves 4.
Fry onions and celery in butter. Cook limas until tender and drain. Put all other ingredients with limas. Put mixture in buttered casserole dish. Top with buttered crumbs and bake until crumbs are brown. Use the butter in which the onions and celery were cooked to butter the bread crumbs. Use liquid from cooked beans to thin the soup a little.
Melt butter in heavy saucepan over low heat. Add 2 tablespoons flour and cook 1 minute, stirring constantly. Gradually add 1/2 cup milk. Cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Stir in salt and pepper. Remove from heat; stir in chicken. Cover and chill 1 hour.
Combine cookie mix, add egg whites and stir until well blended. Press into 13 x 9 x 2-inch ungreased pan. Sprinkle with peanuts. Bake at 350° for 16 to 18 minutes. Cool totally and combine confectioners sugar, water and vanilla. Then blend and drizzle over top. Cut into squares.
Add rice to boiling water. Stir. Cover and let stand 3 minutes. Grease a 2-quart casserole dish. Put rice in dish. Add rest of the ingredients. Bake until cheese melts and mixture is heated thoroughly. You can do this in crock-pot. Just mix in crock-pot and heat for 1 hour on high, then on low for 4 to 5 hours.
Wash, trim and dry mushrooms. Remove stems and chop fine. Melt butter and oil; add onion, garlic, basil, salt, pepper and mushroom stems. Saute until tender. Remove from heat; add bread crumbs, crab meat and mustard. Fill mushroom caps with mixture. Sprinkle with Parmesan cheese and bake at 350° for 20 minutes.
Peel and slice potatoes. Mix soup and milk. In a 9 x 13-inch pan, add potatoes and cover with soup mixture. Put oleo over this and add salt and pepper to taste. Bake at 350° for 1 1/2 to 2 hours or until potatoes are tender.
Mix together. Roll into balls. Bake at 400° for 10 to 15 minutes, until Bisquick looks golden.
Heat milk on low fire until it comes to a scald (froth to top of pot). Remove from fire and cool enough so that you could immerse a finger and count to 10. Add 1/2 cup warm milk to starter and stir about 10 minutes. Pour into container (plastic preferred). Cover, then cover with warm towel or cloth. Let set in warm place about 6 hours without disturbing. Refrigerate. Reserve starter for next batch.
Split English muffins and spread Cheez Whiz. Add small amount of crabmeat to English muffin. Top with bread crumbs. Bake at 350° for 5 minutes. Let sit 5 minutes before serving.
Bring brown sugar, cooking sherry and oleo to a boil to melt. Mix all ingredients together and heat in a casserole dish until bubbly. Delicious with pork or chicken.
Cook potatoes (lightly salted). Cut the bacon in 1/4 to 1/2 inch pieces and cook over low heat. Drain over paper towel (save fat from bacon). (Do not let potatoes get too done, they slice easier when firm.) Add sliced onion to sliced potatoes. Combine vinegar, hot water, snipped parsley and celery seed, plus put in bacon fat. Add as needed. Should be sort of juicy.
Cook and drain off 2/3 grease from onions and bacon; crumble bacon. Mix well and bake at 350° for 45 minutes to 1 hour.
Mix meal, onion, salt and pepper. Dissolve soda in milk and add to meal mixture. Beat well and drop from spoon into hot fat and brown on both sides.
Heat soup and cheese until cheese is melted. Pour over green beans in a buttered casserole dish. Bake 30 minutes at 350°. Cover with onion rings and bake 15 minutes longer.
Cook beans 10 to 12 minutes in package. Mix remaining ingredients in 2-cup glass cup. Stir and cook 1 to 3 minutes until glassy on Full power. Pour over beans.
Mix and chill all ingredients. Seve with bite size pieces of raw celery, raw carrots, raw green peppers, raw cucumbers, raw cauliflower, raw radishes, raw zucchini, raw squash and raw broccoli.
Spread	crushed pineapple with juice in a 13 x 9-inch baking dish. Spread cake mix evenly over pineapple. Sprinkle coconut over cake mix. Cut butter in small squares and layer over	cake. Press in pecan halves. Bake at 350° for 40 to 45 minutes or until browned. Cut in squares and serve.
Slice potatoes. Add cheese, onion, parsley, eggs and salt. Mix well. Now add soup and sour cream that have been mixed together. Put in baking dish. Bake 30 minutes at 350°.
Heat soup and sour cream together. In 9 x 12-inch glass dish, combine potatoes, cheese and margarine. Add soup and sour cream mixture. Sprinkle top with bread crumbs or etc. Bake 1 hour at 350°.
Heat oven to 375`. Grease well a 10-inch cast-iron skillet. Have ingredients at room temperature. Crumble goat cheese with Ricotta. Beat well the eggs and mix with cheeses. Add seasonings. Pour mixture into skillet and put in oven. Reduce temperature to 350°. Bake 30 minutes. Serve with salad and French bread. Serves 4 to 6.
Scrape carrots; remove ends. Cut into julienne strips. Add carrots and onions to 1 inch of salted boiling water. Cover and simmer until tender, about 25 minutes. Drain; toss with butter and walnuts. Season to taste.
Mix cornflake crumbs and margarine; set aside.	Combine all other ingredients.	You may also add mushrooms and green or red peppers to taste. Spread into a 10 x 6 x 2-inch dish (or larger if more ingredients are used). Add cornflake mixture to top. Bake at 325° for 35 minutes or until heated through.
In large pot, brown meat and cut up onion. Add remaining ingredients. Simmer 1 hour.
In a large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to just cover vegetables. Cook until vegetables are tender, about 15 to 20 minutes. Do not drain. Scald milk. Remove 1 1/2 cups milk and add butter and flour to the milk, stirring with a wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes on low heat. Serves 8 to 10.
Fry bacon. Saute onions. Add beans and barbecue sauce. Cook on low heat until done.
Brown ground beef with onions and green peppers in skillet. Drain off fat. Add tomato sauce, ketchup, and pepper and heat. Alternate meat mixture and cheese slices in an ungreased 1 1/2-quart casserole dish. Arrange biscuits around edge of casserole. Bake at 400° for 20 to 25 minutes or until golden brown. Yields 4 to 6 servings.
Combine all ingredients and form dough into balls the size of walnuts. Bake at 375° for 15 minutes.
Put bread into lightly greased 9 x 13-inch pan. Toss and cover in cheese. Mix milk, eggs, mustard and salt, then pour over cheese. Top with bacon and refrigerate overnight. Bake at 350° until brown. Serves 8.
Mix all ingredients at once. Beat until mixed well. Do not overbeat. Pour into ungreased tube pan. Bake 45 minutes at 350°.
*Applesauce may be substituted for part or all of oil to reduce fat content.
Melt butter; add milk and brown sugar. Boil for 1 minute. Remove from heat and add 1/2 of powdered sugar. Cool slightly. Add vanilla and rest of sugar. Beat well. If too thick, add more milk.
Saute livers and onion in 2 tablespoons butter until liver is just cooked. Put mixture through food grinder. Heat cognac until reduced to 1/4 cup. Blend with liver mixture. Beat in salt, thyme, anchovy paste, cream cheese and butter using electric mixer. Chill until firm. Can be rolled in chopped parsley after refrigeration. Unmolds easily if you line mold with damp cheesecloth.
Cut wings in pieces. Set aside bony tips for soup or other use. In a shallow pan, mix soy sauce, brown sugar, mustard and garlic powder until well blended. Put in the wings and turn to coat. Marinate 2 hours in refrigerator. Bake in same pan 1 hour at 375°. Baste frequently with pan juices. Serve hot. Yields 36 servings.
Mix together the cake mix, 1 egg and 1 stick of melted butter. Press in bottom of 9 x 13 1/2-inch pan. Cream the cream cheese, sugar and butter (melted). Add eggs and nuts. Pour on top of cake mix. Bake at 350° for 45 minutes.
Wash and slice cukes. Add sliced onion and salt. Let stand 2 hours. Mix sugar and vinegar; add spices. Pour over cucumbers. Put into freezer containers. Place in freezer; use when desired.
In 3-quart pan over medium heat, cook bacon until crisp. Drain on paper towels. Save 1 tablespoon of bacon drippings.
In saucepan, cook onion in butter until tender. Add remaining ingredients, except cheese. Pour into 2-quart shallow baking dish (12 x 8 x 2-inch). Bake at 400° for 25 minutes or until hot; stir. Top with cheese. Bake until cheese melts. Makes about 7 cups.
In a large bowl, combine cherries, sugar, tapioca, lemon peel and 1/8 teaspoon salt. Let stand 20 minutes, stirring occasionally. Fill a pastry lined 9-inch pie plate with cherry mixture; dot with butter or margarine. Adjust top crust. Seal and flute edge high. Cover edge of pie with foil. Bake in a 375° oven for 30 minutes. Remove foil; bake for 25 to 30 minutes more or until golden. Cool on a wire rack before serving. Serves 8.
Saute garlic in olive oil for 2 to 3 minutes. Add tomatoes and simmer a few minutes. Add seasonings and cream and simmer a few minutes more. Stir in cooked pasta.
Heat oven to 350°. Cream butter, shortening and sugar. Blend in flour, press evenly in bottom of ungreased baking pan. Bake for 10 minutes. Spread with topping. Bake 25 minutes longer or until topping is golden brown. Cool slightly, cut into bars. Makes 32 cookies.
Cut off root ends of onions. Peel and slice crosswise into 1/4-inch slices. Separate slices into rings.
Combine ingredients into large mixing bowl, stirring occasionally. Chill for a couple of hours. Serve as a side dish.
Boil potatoes until just tender, about 10 minutes. Grease a 9 x 13-inch baking dish. Combine the potatoes, apples and onions; put in dish. Sprinkle cheese on top. Sear pork chops by rubbing fatty ends around hot frypan and brown quickly on both sides. Place chops on potatoes. Cover tightly with foil and bake 30 minutes. Pour horseradish sauce over all and bake another 30 minutes.
Cut sausage into chunks. Combine with rice, cream of celery soup, water and butter in large skillet on medium heat. Cover and bring to boil. Reduce heat and simmer for 5 minutes. Stir in peas and mushrooms, drained. Sprinkle with cheese. Simmer, covered, for 20 minutes or until rice is cooked.
Bake pie shell. Set aside to cool. Mix sugar and cornstarch. Add 1 cup hot water. Boil until thick and clear. Take off to cool. Add jello and boil a few minutes until completely dissolved. Line cooled pie shell with strawberries (whole). Pour syrup over strawberries. Chill one hour before serving. Serve with whipped cream or ice cream.
Line muffin tin with paper cups, fill and freeze. To serve, remove carefully to preserve the crinkled edges. Serve on lettuce leaves.
Cook bacon and set aside to cool. Combine remaining ingredients in blender. Let set for several hours to combine flavors.
Shape dough in 1 1/2-inch balls, flatten slightly. Bake at 350° for 11 to 13 minutes.
Start peeling and cleaning shrimp; about halfway through cleaning, put 2 sticks butter in wok and melt. Put in lemon juice to taste (about 1/3 cup), 10 cloves garlic or garlic powder (about 1 1/2 teaspoons), 1/8 teaspoon of white pepper and 1/8 teaspoon dill seed. Boil water for linguini noodles. Finish peeling shrimp.
Lay crescent rolls flat onto a jellyroll pan, seam together, and bake according to package directions. After it is cool, mix mayonnaise and cream cheese together and spread on top of baked crescent rolls. Chop up broccoli, cauliflower and green onions. Place on top. Last, add Cheddar and Mozzarella cheeses. Serve chilled.
Thoroughly clean fish. Remove heads and tails. Cut the fish into slices about 3/4 to 1-inch thick. Cook the fish in the salted water for about 7 to 8 minutes. Don't overcook. Pour into bowl. Cover the fish with the water the fish was cooked in. Add onions, peppercorns and bay leaves. Let sit for a couple of hours. Serve. Can be used as appetizer or main dish. Oh, so good!
Sift together flour and sugar. Place in large saucepan, margarine, oil, cocoa and water. Bring to boil. Add flour and sugar. Add remaining ingredients. This batter is very thin. Pour into large cookie sheet. Preheat oven to 400°. Bake 20 to 25 minutes.
Mix water and fat; heat to a boil. Add flour and salt and mix thoroughly; stir. Cook until ingredients are well blended and dough does not stick to sides (do not cook too long) and mixture is hot. Add unbeaten eggs one at a time. Beat until well mixed. Drop by tablespoons onto oiled pan. Bake 25 to 30 minutes at 400°.
Cook broccoli as directed on package, drain. In large casserole dish combine all ingredients. Cook at 350° for 45 minutes. Sprinkle a little extra cheese on top, approximately 5 minutes before done.
In a 1-quart micro-proof casserole place 2 tablespoons water, 1 1/2 teaspoons salt and broccoli. Cover and cook on High (maximum power) for 5 minutes. Stir once during cooking time to break up pieces. Cook onions in butter in a 1 1/2-quart micro-proof casserole on High for 4 minutes. Stir in soup, rice and broccoli. Top with cheese. Cook, covered, for 10 minutes on High. Rotate dish 1/4 turn after 5 minutes of cooking. Makes 6 servings.
Combine flour, brown sugar, nuts and butter. Spread in a flat pan, bake in a 320° oven for 20 minutes, stirring several times. Cool. Sprinkle 2/3 of crumb mixture in 9 x 12 pan.
Place brisket on double sheet of heavy duty foil. Add other ingredients. Pour over brisket-wrap tightly in foil. Bake 300 degrees for one hour per pound. Do not cook over 4 hours. Chill in refrigerator overnight, must be cold to slice properly.
Line jelly roll pan with graham crackers. Boil the sugar, butter, milk, egg and crushed graham crackers. Boil 2 minutes. Remove from heat and add the coconut. Spread thinly over crackers. Top with whole graham crackers. Frost with Chocolate Chip Frosting. Cover and cut next morning when soft.
Grease and flour pans. Bake at 375°. Bake cake as directed on box in round pans. Cool 10 minutes; remove from pans. Cool completely.
To make peach puree, use 6 to 8 medium peaches with skins on, put through blender, or 3 (15 ounce) cans of peaches, drained. Preheat oven to 325°. Cream sugar and shortening. Add eggs and mix well. Add peach puree, dry ingredients and almond flavoring. Add nuts and mix thoroughly. Pour into 2 (9 x 5-inch) greased loaf pans. Bake at 325° for 50 to 60 minutes.
Heat oven to 350°. Sift together in an 8 x 8-inch pan the following: flour, salt, cocoa, soda and granulated sugar. Make 3 holes in the ingredients. In one put the vanilla, the second, the vinegar, and the third, the salad oil. Pour 1 cup water over the whole thing. Mix well and bake for 30 minutes. The cake does not stick, even though the pan is ungreased.
Heat all but macaroni to boil. Stir in macaroni and simmer 10 to 15 minutes until macaroni is done.
Tear cake into small pieces. Mix pineapple and oranges. Mix pudding as directed on package using skim milk. Layer half each of cake pieces, fruit mixture and pudding. Repeat. Spread on whipped topping. Garnish with chopped pecans and cherries. Refrigerate at least 2 hours.
Preheat oven to 350°. Prepare brownie mix as directed. Spread lightly into 13 x 9-inch baking pan and bake for 20 minutes.