HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients. Add 1/2 cheese. Salt and pepper to taste. Place in 9x13 casserole dish. Sprinkle 1/2 cheese and bread crumbs. Bake 350° for 45 min.
Boil sugar and syrup in pan (careful not to burn) just until it bubbles. Add peanut butter, then Rice Krispies. Press into large pan (buttered). Melt chips over double boiler; frost bars.
Cream shortening, sugar and egg. Add flour, soda, salt and baking powder. Blend in oatmeal, corn flakes and nuts. Drop by spoon onto greased cookie sheet. Preheat oven to 375° and bake for 10 to 12 minutes.
In saucepan combine sugar, cocoa, milk and butter. Cook over medium heat, stirring constantly until mixture boils. Remove from heat. Add oats and vanilla. Drop rounded teaspoonfuls onto waxed paper, flatten with fingers. Cool completely. Makes sixty cookies.
Mix the first 3 items. Bring to a rolling boil and cook 7 minutes. Remove from heat and cool 5 minutes. Add Certo; mix thoroughly. Pour in jars and seal.
Brown hamburger and onion. Drain fat. Add olives and pizza sauce. Put mixture on homemade buns. Top with shredded Mozzarella cheese. Wrap individually in foil. Put in freezer. Take out as many as you need at a time and bake at 400° for 20 minutes.
Peel, cube and cook about 5 medium size potatoes. In another saucepan heat cream of mushroom soup. Add can of milk, onion dip mix and mild Cheddar cheese to thicken. Stir in potatoes.
Bake cake mix according to directions (in 2 cake pans). Cool on rack and cut each layer in two, making 4 layers. Mix sour cream, sugar and coconut. Reserve 1 cup. Put the rest between the layers. Mix the 1 cup reserved mixture with Cool Whip and ice the cake. Put in an airtight container and refrigerate for 4 days before serving.
Brown meat in 12-inch skillet (do not drain). Mix in onion; heat for 5 minutes on medium-high, stirring occasionally. Add mushrooms, lower heat to medium and cook for 5 minutes, stirring occasionally. Add SpaghettiOs, mix, reduce heat to low and simmer for 10 minutes, stirring occasionally.
Place the asparagus in buttered casserole (saving juice). Make sauce of the butter and flour. Stir together until smooth. Add drained asparagus juice and cook until mixture begins to thicken. Add the cheese. Continue to cook until cheese melts. Pour sauce over asparagus. Sprinkle with crushed potato chips. Bake at 350° for a few minutes, until browned.
Preheat oven to 350°. Grease a 9 x 13 x 2-inch baking pan. In large bowl, cream margarine and sugar. Beat in egg, milk and vanilla. In medium bowl, combine flour, baking powder, baking soda, salt, cereals and 1/4 cup walnuts. Add dry ingredients to creamed mixture. Mix well (batter will be stiff). Spread batter in prepared pan. Sprinkle with remaining 1/4 cup walnuts. Bake for 15 to 20 minutes or until tester inserted in center comes out clean and top is lightly browned. Cool. Cut into bars. Makes 36.
Blend cream cheese, sour cream, salt, onions and mustard. Add grated Cheddar cheese. Refrigerate if not to be used soon. Flavors blend better if made a day ahead and refrigerated. Allow to soften before serving as it is easier to spread. Serve with Melba toast or other crackers.
Combine first five ingredients and mix well. Pour one half of the batter in a greased 9 x 13 pan. Combine raisins, brown sugar and cinnamon. Sprinkle 2/3 of the cinnamon mixture onto the batter in the pan. Pour the remaining batter into the pan, sprinkle with the remaining cinnamon mixture. Swirl a knife through the batter to slightly mix. Bake at 300° for 45 minutes. Combine the powdered sugar, vanilla and milk and pour over cake while hot. Cake can be warmed in a microwave oven or refrigerated overnight and baked in the morning.
Mix and sift flour, sugar, soda and salt. Cream shortening and peanut butter; gradually beat in eggs, sugar, flour mixture. Add vanilla. Form into a roll; wrap in a heavily oiled paper and place in the refrigerator several hours. Cut in thin slices; place on a greased baking sheet. Bake in a moderately hot oven, 375°, for about 12 minutes.
Mix together and pour into two 9-inch pie shells. Bake at 425° for 15 minutes, then 350° for 50 minutes.
Mix all wet ingredients together. Separately mix all dry ingredients together. In a large bowl combine wet and dry ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes. Let cool and then frost.
Mash the egg yolks and stir in other ingredients. Blend well and add the chopped egg whites. Toss over the broken lettuce.
Combine oil, corn, garlic, eggs and cornmeal. Spread 1/2 of mixture in 2-quart casserole dish. Top with 1/2 chilies and cheese. Repeat layers. Bake at 350° for 50 to 60 minutes.
Cook spaghetti and drain in cold water. Chop vegetables and add vegetables and dressing to spaghetti. Chill for one hour.
Place all ingredients in crock-pot or microwave. Cook until cheese is melted. Stir and serve.
Bring sugar, salt, milk and chocolate to a boil. Add Karo and oleo.	Cook over medium heat until soft ball stage, stirring often. Remove from heat. Add vanilla and peanut butter. Mix well and pour in greased platter. Cut in squares when cool.
Cook onions in oil until transparent, stir frequently. Add all other ingredients except cheese. Cover pot and cook over low heat, stir but carefully until zucchini pieces are transparent, but still firm, This might take 10 to 15 minutes. Can add a small amount of drained tomatoes liquid if vegetables are not very juicy. Put cooked zucchini in oven proof dish. Sprinkle with cheese and place under broiler until cheese get brown. Do not over cook zucchini, it should be firm and crisp. Makes 4 servings.
Fry bacon and lay on paper to drain. Fry onion and lay on paper towel to drain. Fry celery and lay on paper towel to drain. Fry okra and lay on paper towel to drain. In a large pot, put the tomatoes and can of water and set heat on high. When water starts to boil, add salt, pepper, Worcestershire sauce, marjoram, basil, thyme and a shake of the hot pepper sauce. Bring to a boil for about 5 minutes. Add bacon, onion, celery and okra. Cook for about 30 minutes on low boil. Now add the shrimp, crab, fish or any other seafood you desire. Bring to a boil. Turn heat down to a simmer. Cook for at least one hour. The longer the better. Serve over hot white rice.
Preheat oven to 375°. Combine softened cream cheese, crabmeat, onion, mayonnaise, milk, horseradish and salt; mix well. Pour into a small oven-safe serving dish and bake for 12 to 15 minutes. Remove from the oven and allow to cool to room temperature, about 15 minutes. Makes about 1-1/4 cups dip.
Mix all ingredients except barbecue sauce and cheese in a 2-quart round dish. Cover with waxed paper. Microwave on Medium-high (70%) for 14 to 17 minutes. Top with 1/4 cup barbecue sauce and cheese. Microwave, uncovered, on Medium-high for 2 to 4 minutes. Let it stand 5 to 6 minutes.
Heat mushroom soup with water and set aside. Layer potatoes, salt and pepper. Dot with margarine. Sprinkle with onions and layer of shredded cheese. Repeat layers, ending with top layer of potatoes. Pour soup mixture over all. Sprinkle grated cheese and paprika on top. Bake at 350° for 45 minutes, covered. Uncover and continue baking for about 20 minutes or until potatoes are tender.
Mix mayo and cream cheese well. Add pecans, olives, juice and dash of pepper; stir well. Chill for 24 hours. Serve with crackers.
Squash should be parboiled about 5 minutes before adding other ingredients. Slice zucchini lengthwise, take out seeds (reserve). Brown hamburger, add tomatoes, centers from zucchini, beef broth, seasonings; let cook a few minutes. Thicken with cornstarch. Lay squash flat in a dish; fill with above mixture. Sprinkle grated Mozzarella cheese on top. Bake 5 minutes to melt.
Saute onion and celery in bacon drippings. Boil broccoli and drain. Mix with soup and cheese. Add onion and celery with drippings. Stir in rice and season with salt, pepper, Tabasco and red pepper. Bake for 45 minutes.
Mix salad dressing and sour cream. Mix all ingredients together. Cover and let stand overnight.
The day before serving: Preheat oven to 375°. Grease a 9 x 5-inch loaf pan. In medium bowl, with fork, mix flour, sugar, orange peel, baking powder and salt. In small bowl, with wire whisk or fork, beat milk, peanut butter, margarine and egg until wel mixed. Stir peanut butter mixture into flour mixture just until flour is moistened. Pour batter into pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool. Yields 1 loaf.
In a large pan, bring water, onion and celery to a boil. Add bouillon cubes for flavor. Slow simmer, add chicken cut up into bite size pieces. Continue to simmer for 30 minutes.
Cook until carrots are tender. Then add noodles; cook until done. CHICKEN RICE SOUP IS MADE THE SAME WAY, EXCEPT ADD 3 CUPS COOKED RICE INSTEAD OF NOODLES.
Melt butter in skillet; add sauce and chicken. Brown on one side, turn and brown on other side. Add juice, cover and cook 10 to 15 minutes on low heat. Remove cover; crispen slightly.
Coarsely grate zucchini. In 1-quart microwave-safe casserole, combine oil and garlic. Microwave on High 35 seconds. Stir in zucchini and coat well. Microwave on High for 2 1/2 to 4 minutes or until tender-crisp, stirring once. Serves 4.
Melt oleo. Add sour cream and egg; mix well. Add both corns and corn bread; mix well. Bake at 350° for 1 hour. Done when center is firm when shaken.
Heat shortening in a large skillet. Add meat, stirring occasionally, and brown until crumbly. Add garlic and onion and cook 5 minutes more, stirring frequently to prevent over-browning.
In a 2 1/2-quart punch bowl, combine tea and water. Set aside. In blender container, combine strawberries, lemonade concentrate and sugar; process at high speed for about 15 seconds, or until smooth. Pour into tea mixture; mix well. Serve over ice with lemon slice, if desired. Makes 15 (4-ounce) servings.
Heat oven to 350°. Grease 2 round layer pans. Blend dry brownie mix with water and eggs. Stir in nuts. Spread in pans and bake for 20 minutes. Cool in pans for 5 minutes. Remove from pans and place on cooling rack. Cool completely. Beat cream until thick; gradually add sugar and coffee. Beat until stiff. Frost and fill with cream mixture. Sprinkle with shaved chocolate.
Mix all ingredients together except ginger ale. Freeze in gallon milk carton. Take out a couple hours before serving; put in bowl and mash until mushy. (Cut away milk carton when placing in bowl.) Pour ginger ale over frozen mixture and serve.
Beat margarine and peanut butter at medium speed of an electric mixer until fluffy. Gradually add sugar. Beat well. Add egg substitute and vanilla; beat well.
Place cream cheese in bowl. Mix 1 jar chopped corned beef and chives with cheese. Blend well. Form into ball. Cut 2nd jar of beef into small squares and place around formed cheese ball. Serve with crackers, any style.
Heat oven to 425°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch or a cookie sheet. Mix baking mix and water until soft dough forms. Gently smooth dough into ball on floured surface. Knead 20 times. Pat dough on bottom and up sides of pan with floured hands or roll into rectangle and place on cookie sheet. Pinch edges of rectangle, forming 3/4-inch rim. Cook and stir ground beef, onion, salt and garlic until beef is brown. Drain. Mix tomato sauce and Italian seasoning. Spread evenly over dough. Spoon beef mixture evenly over sauce. Top with mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.
Mix buttermilk and pudding. Add Cool Whip and fold in fruits. Last, add crumbled cookies, reserving some crumbs for top. Let set 2 hours in refrigerator.
Cook sausage; drain. Place croutons in lightly greased 9 x 13-inch dish. Mix soup, milk and eggs. Place crumbled sausage on top of croutons. Add egg mixture on top of sausage. Refrigerate overnight. Preheat oven to 350°. Bake 1 hour. Add cheese on top and let melt.
Brown chops in 1 tablespoon butter in heavy skillet over brisk heat. Season with salt and pepper. Arrange chops, standing on end, in deep, covered 2 1/2 to 3-quart baking dish. Brown onions slightly over medium heat in skillet used for chops. Spoon onions into center of baking dish. Brown carrots lightly in skillet and add to pot. Then add oysters if used. Combine any fat left in pan with enough butter to make 3 tablespoons. Blend with the flour and brown lightly over rather brisk heat. Stir in stock and bouillon cubes and continue stirring until mixture thickens. Season with 1 tablespoon salt, 1/2 tablespoon pepper, the sugar, thyme, Worcestershire and sherry. Pour over ingredients in casserole and top with potatoes. Season potatoes with salt, pepper and paprika. Cover and bake in moderate oven (350°) for 2 hours, or until meat is tender and potatoes are done. Remove cover and bake 10 to 12 minutes longer. Makes 8 servings.
Cream sugar and butter. Add beaten whole egg. Press persimmons through colander. Add soda to pulp. Add to creamed mixture. Add milk and flour alternately, beating until smooth. Bake slowly for 1 hour at 275° in greased Pyrex.
Beat eggs well. Add sugar and flour. In small saucepan, melt butter. Add milk and bring to a boil. Add to first mixture and stir to blend. Stir in vanilla. Pour into greased and lightly floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Let cool 15 minutes before topping.
Heat grapes, sugar and water until sugar is dissolved. Pour into hot sterilized jars and seal. Process in boiling water bath for 20 minutes.
Mix pudding and milk until the pudding slightly thickens. Add cream cheese, beat until mixed. Fold in Cool Whip. Line oblong pan with whole graham crackers; add pudding mix and continue to alternate layers, ending with graham crackers on top. Cover with favorite chocolate frosting or chocolate fudge sauce.
Heat oven to 375°. Layer half the ingredients in the order listed in a greased 9 x 13-inch pan; repeat layers. Bake, uncovered, for 25 to 30 minutes until lightly browned. Serves 6.
Mix oil, sugar and wine, then eggs. Then add flour, a little at a time. Knead dough then let it rest for about ten minutes. Roll dough as thin as possible. Then cut in strips and tie in a bow. Fry in deep oil until golden brown. Then sprinkle with 10x sugar or honey.
Combine ingredients: rice, broccoli, cheese, onion, black pepper, salt and Accent. Stir in remaining ingredients. Put in casserole dish. Bake at 350° for 35 minutes. Let stand 5 minutes before serving.
In Ziploc bag, combine Parmesan cheese, flour, salt and pepper. Melt butter in a 9 x 13 baking dish. Put quartered potatoes in Ziploc bag mixture and coat them. Place potatoes one by one in baking dish of butter. When all potatoes are coated and placed in baking dish, bake in oven at 325° for 1 hour.
Cream oleo, sugar and eggs; add Jell-O, then flour (one cup at a time), mixing well after each addition. Roll into balls and flatten with fork. Bake at 350° for 10 to 12 minutes. Can use any flavor of Jell-O. These are easy and are good.
Cook pineapple juice, sugar, cornstarch and salt. Cool. Whip cream; add to juice mixture. Add to remaining ingredients. Let stand in refrigerator. Makes large salad.
Saute rice, onion and mushrooms in butter. Add consomme. Bake at 350° for 1 hour.
Peel and grate potatoes. Add remaining ingredients; mix. Cover bottom of skillet with 1/4 cup oil. Using 1 1/2 spoons of the mixture, add patties to oil and brown on each side.
Boil sugar, white syrup and evaporated milk for 4 minutes. Add margarine after boiling. Beat well. Pour into greased pan. Cool; cut into squares.
Open can of tuna and empty into skillet (medium heat) or saucepan. Heat tuna until hot and pour in beaten eggs. Salt and pepper to taste. Cook until eggs are done.
Cook potatoes, covered with water. Bring to boil. Reduce heat. Cover and simmer until tender. Drain and place in mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on low to medium speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. Transfer to 3-quart dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.
Grate cheese. Lightly brown sausage. Mix cheese, sausage and Bisquick. Roll in balls, 1 inch in diameter. Bake in 350° oven for 20 minutes. Can be made ahead and frozen. Heat in 375° oven 10 minutes before serving.
Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, salt and soda. Add dry ingredients alternately with sour cream. Add flavorings. Bake at 325° for 1 1/2 hours.
Melt butter; add oil, 1/2 parsley, garlic powder, salt, cayenne and lemon juice. Mix well. Add shrimp, tossing gently with butter mixture. Arrange in skillet in single layer. Bake at 400° for 8 to 10 minutes. Sprinkle with remaining parsley.
Cook peaches and sugar until hot. Add a little water and cornstarch to thicken.
In a 9 x 13-inch cake pan or Pyrex dish, smash ground chuck (uncooked) in bottom of pan. Mix both soups together in a bowl. Pour over ground chuck. Layer cheese slices; then layer Tater Tots over this. Bake 1 hour at 350°.
Make a golden brown roux with flour and fat. Add onions, bell pepper and celery to the roux and cook until tender. Combine tomato sauce and water. Add tomato sauce, salt, red and black pepper. Simmer covered for 20 minutes before serving. Add parsley, green onions and shrimp. Cook 30 minutes. Serve with hot rice. Serves 6.
Soak beans in water for 1 hour. Rub briskly to remove skins. Grind beans in blender or processor with enough water to make consistency like cake batter. Add remaining ingredients to bean mixture. Mix thoroughly and drop by teaspoonfuls into hot oil. Fry until golden brown. Remove from oil and drain on paper towels. Akara is best when served hot!
Fry bacon; drain and break into small pieces. Fry chopped onion in bacon fat until soft. Remove 2 tablespoons bacon fat and add to tomato soup. Combine soup, sugar, bacon and onion and pour over green beans. Bake 1 hour at 350°. Can be made ahead. Men love this dish!
Coat beef cubes with mixture of 1/4 cup flour, salt and pepper. Brown meat in oil in large pot or Dutch oven. Stir in 2 cups water, bouillon cubes, celery and onions. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender. Add carrots and potatoes. Cover. Simmer an additional 45 minutes.
In large skillet, heat oil. Add chicken; cook over medium-high heat 6 - 10 minutes until lightly browned. Add mushrooms, onion and garlic.
Cut crust off of bread. Dip first slice of bread in butter. Dip second slice in eggs. Dip third slice in butter. Stack all three in that order and cut into 6 squares. Roll square in Parmesan cheese. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. These can be frozen. Yields about 66 squares.
Preheat oven to 350°. Cook noodles in boiling salted water according to package directions; drain. Melt shortening in large skillet; add onion and green pepper and cook until tender. Stir in soup, milk, pimento, salt and pepper. Bring to a boil. Add cooked noodles and tuna. Place mixture in a 1 1/2 to 2-quart casserole. Sprinkle bread crumbs on top. Bake 25 to 30 minutes.
Preheat oven to 350°. Cream shortening and sugar until fluffy. Beat in egg and then applesauce. Mix and sift flour, baking soda, salt and spices. Stir in alternately with water. Stir in walnuts. Bake 45 to 50 minutes in greased and floured 13 x 9 x 2-inch oblong cake pan. Cool, then frost as desired.
Dissolve yeast in 1/2 cup warm water in large bowl. Stir in honey, shortening, salt, 1 3/4 cups warm water and the whole wheat flour. Beat until smooth. Mix in white flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, turn greased side up. Cover and let rise in warm place until	doubled. Punch	down and divide into 2 loaves. Put in	greased pans. Brush with melted oleo. Let rise until double, about 1 hour. Bake in 375° oven until loaves are deep golden brown and sound hollow when tapped, 40 to 45 minutes. Cool on wire rack.
Brown ground beef; chop as browning. Add onion; drain and set aside. Using the 2 tablespoons oil, oil all sides of a casserole dish, then layer the following: corn tortillas, ground beef, enchilada sauce and cheese. Repeat process until all ingredients are used, ending with the cheese (do this as if preparing lasagne). Bake at 350° for 45 minutes (until bubbling). Remove and let stand a few minutes before serving. May be served with shredded lettuce and chopped tomato on the side. Spanish rice also makes a nice accent. Serves 6 to 8.
Wash apples without peeling or coring; cut them into quarters. Place them in large saucepan; add water, cover and cook over medium low heat 20 minutes or until apples are soft, stirring occasionally. Strain apples through colander; add honey. Stir to blend. Makes about 6 cups.
Thread mushrooms on skewers. Combine butter, dill and garlic salt. Brush over mushrooms. Grill over hot coals for 10 to 15 minutes, basting and turning every 5 minutes. Makes 4 servings.
Break up lettuce. Cut up onion. Fry and crumble bacon. In a large bowl with a seal, layer lettuce, cauliflower, onion and bacon. Sprinkle 1/2 cup Parmesan cheese on top. Mix mayo and 1/4 cup Parmesan cheese. Spread on top. Cover tightly and refrigerate overnight. Mix before serving.
Wash tomatoes and remove stems, but do not peel or slice. Combine all ingredients and water; bring to a boil and then simmer 2 hours or until thick. Pour into hot sterilized jars. Process in hot water bath for 20 minutes. Makes 3 pints.
Melt butter in large pan; add flour, then add milt slowly. Stir until thick. Add crab meat, parsley and onions. Add seasonings accordingly. Let set at least 2 hours (if mixture is not thick enough to form, add bread crumbs). Form into round patties and cover the outside with bread crumbs. Top each round with a "pat" of butter. Bake at 350° for 20 to 25 minutes.
Spray a large skillet with nonstick coating. Preheat over medium-high heat. Brown half the meat in skillet. Remove. Add oil. Brown remaining meat. Return all meat to skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8 teaspoon pepper and + cup water. Cover and simmer 50 to 60 minutes or until meat is nearly tender.
Combine and serve over cream cheese, or also good with ham. Keeps indefinitely in refrigerator.
Remove skin from cooked sweet potatoes and slice potatoes 1/2 inch thick. Peel, slice and core cooking apples. In a buttered casserole dish, arrange layers of sweet potatoes and apples. Dot each layer with butter, using about 1 tablespoon. Combine brown sugar and cinnamon and sprinkle over each layer. Pour orange juice over all. Bake at 375° for 15 minutes. Remove from oven and dot with additional tablespoon butter. Place in oven again and bake 15 minutes.
Preheat oven to 325°. Combine cream cheese, 1/2 cup sugar, lemon juice, 1/4 teaspoon vanilla and salt until well blended. Add eggs,	one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake for 25 to 30 minutes, or until knife inserted in from tbe edge comes out clean.
Beat together sugar, butter and vanilla until creamy. Add egg, beat well. Gradually add dry ingredients (flour, soda and salt). Mix well. Stir in 1 1/2 cups chocolate chips and nuts. Line a 9-inch pan with foil. Spread batter into it. Bake at 375° for 25 minutes. Remove from oven. Spread remaining chocolate chips on it. Allow to stand for a few minutes, spread with spatula. Let cool until chocolate sets. Cut into squares. Makes 18 bars.
Drain mandarin oranges, save liquid. Mix cake mix, beaten eggs and mandarin liquid. Fold in orange pieces. Pour into 9 x 13 greased and floured pan. Bake at 350° for 25 minutes. Cool.
Preheat oven to 300°. Cream butter and sugar. Add eggs, one at a time. Add flour, salt and soda that has been sifted together. Add sour cream and fold in thawed coconut. Add almond extract. Bake in well-greased tube pan for 1 1/2 hours at 300°.
Beat all together. After well blended, chill. Can be served with or without liquor.