HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°. Grease an iron skillet or a large Pyrex dish. Combine all ingredients and bake for 25 minutes. Enjoy!
Mix together and press into cake pan. Bake at 350° for 20 minutes. Cool.
Mix together. Form into walnut size balls. Melt 6 ounces chocolate chips and 1/3 block paraffin over boiling water. Dip each ball into chocolate and cool on wax paper.
Combine hamburger, cracker crumbs, milk, salt, pepper and onion (if used); mix thoroughly. Pat to 1/2-inch thickness in sheet pan or flat dish; let set 8 hours or overnight. Cut into squares; fry until light brown. Prepare soup or sauce. Place meat squares in layers in a roaster; spread each piece with sauce. Bake for 1 hour at 325°. Makes 20 to 24 servings.
Cream sugar and butter together until light and fluffy. Add cornmeal, coffee creamer and vinegar. Add eggs, one at a time, beating after each addition. Blend in vanilla. Pour into chilled pastry shell. Bake at 350° for 50 minutes. Pie will be shaky in center, but will set when cool.
Mix contents of cans of lemonade with the crushed pineapple. Add the ginger ale and rye. A few minutes before serving, add the frozen strawberries and sherbet.
Combine popped corn and peanuts in a large mixing bowl. Combine butter, corn syrup, sugar and salt in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat. Quickly stir in soda and flavorings. Pour over popcorn and mix well. Spoon mixture onto a jelly roll pan and bake at 250° for 1 hour, stirring every 15 minutes. Store in an airtight container. Makes 8 servings.
Slice bananas into baked pie crust. Add 1/2 cup milk to cream cheese, mixing well until blended. Add 1 1/2 cups milk to the cream cheese mixture and then add the pudding mix. Beat slowly. Pour into crust and refrigerate for at least 1 hour. Serve with whipped cream.
In large skillet, thoroughly cook sausage. Remove sausage from skillet; drain and crumble. Add apple slices to skillet; cook, covered, over medium heat for 3 minutes. In medium bowl, beat eggs; add milk, 1/3 cup maple syrup and nutmeg. Mix well. In buttered 10-inch pie plate arrange 3/4 of the bread slices. Top with sausage, apples and remaining bread slices. Pour milk mixture evenly over top. Cover; refrigerate overnight. Bake, uncovered, at 350° for 55 to 60 minutes or until set and golden. Serve immediately with maple syrup.
Line a 9-inch square pan with whole graham crackers, breaking if necessary to fit. Prepare pudding mix as directed on package. Let stand 5 minutes. Blend in whipped topping. Spread half the mixture over crackers. Add another layer of crackers and top with remaining mixture. Cover with crackers and spread cherry pie filling over top layer of crackers. Chill at least 3 hours. Yields 9 servings.
Saute onion and celery in butter until golden, not brown. Stir in flour. Stir in hot chicken broth a little at a time and cook gently until soup is slightly thickened, about 25 minutes. Strain. Stir in peanut butter, mixing smooth. Re-heat and season with salt, lemon juice and celery salt. Sprinkle each serving with chopped peanuts.
Grease a deep 9 x 13-inch pan and preheat oven to 350°. Sprinkle coconut and pecans on bottom of pan. Prepare cake mix as directed on box and pour over coconut and pecans. In bowl, mix margarine and cream cheese with box of sugar. Pour over cake mix, but do not mix in. Bake for 40 minutes. Cool.
Place 1 tortilla in nonstick (ungreased) frying pan over medium heat. Top with mixture of Cheddar and Monterey Jack cheeses until covered. Add peppers (to taste). Top with another tortilla. Flip when bottom is toasted light brown. Remove when other side is browned. Cut into 6 to 8 wedges. Continue for remaining tortillas. Makes 60 to 80.
Cook potatoes until tender. Let cool and peel. Mash with fork. Sift 2 cups of the sugar in bowl. Add small amount of potatoes and mix with fork until moist. Add extract. Alternate sugar and potato (using small amounts of potatoes each time) until the right consistency is obtained for kneading as with dough. Knead mixture on board that is covered with confectioners sugar. Roll in balls or shape like potatoes or roll thin, 1/4-inch thick, and spread with soft peanut butter. Roll as for jelly roll and slice. Place on wax paper. Roll in cinnamon and let harden for 30 minutes.
Stem whole strawberries. Place in pie shell. Combine remaining ingredients in saucepan. Cook until thickened and clean, stirring constantly. Pour over pie. Chill for several hours. Serve with whipped cream.
Stir together flour, brown sugar, pecans and Parkay. Spread evenly in a shallow pan. Bake at 350° for 20 minutes. Cool. Sprinkle half of crumbs in bottom of serving dish. Slice bananas into crumbs. Prepare pudding mix as directed. Fold in Cool Whip and marshmallows. Pour filling over banana slices. Sprinkle remaining crumbs over top. Chill several hours.
In a 1 1/2-quart casserole dish, combine cream of broccoli soup, soy sauce and pepper. Stir in cooked and drained broccoli cuts and 1/2 can of French fried onions.
Combine ground beef, onions and salt in skillet and cook until done. Drain off excess fat, then add 3/4 jar chili powder. Mix well and add tomato sauce and one can of water. Mix well and pour into 2 1/2-quart baking dish.
Combine all ingredients; stir briskly with wire whip until all lumps are gone. Serve with Fritos "scoops" or dip chips.
Dissolve yeast in very warm water. Warm cottage cheese in saucepan or microwave. Add cottage cheese, sugar, salt, soda, egg and 1/2 cup flour to yeast. Beat 2 minutes with wooden spoon or mixer. Turn on floured board. Knead 10 minutes. Place in greased bowl, turning to grease all sides. Cover. Let rise in warm place 1 1/2 hours. Punch down. Divide into 12 equal parts. Shape into balls. Place balls in 9-inch round baking pan, sprayed with vegetable pan spray. Cover. Let rise 30 minutes. Bake at 350° for 20 minutes. Yields 12 rolls.
Break up the bread and soak in the water. Saute celery, pepper and onion. Mix all remaining ingredients (except potato chips) with the celery, pepper and onion. Place in buttered casserole. Cover with crushed chips and bake at 350° for 30 minutes.
Mix together thoroughly the shortening, sugar, egg, molasses. Stir in the soda dissolved in water. Sift together the flour, salt, ginger, nutmeg, cloves and cinnamon. Stir into egg mixture. Blend well. Chill dough thoroughly. Heat oven to 400°, drop by rounded teaspoons onto greased cookie sheet. Bake 5 to 6 minutes. Makes 6 dozen or 3 dozen large cookies.
Beat eggs thoroughly; add sugar, vanilla and canned milk. Add enough regular milk to fill freezer container to within 3 inches of top. Freeze and serve 10 to 12 hungry people.
Place cheeses and mayonnaise in bowl. Attach bowl and flat beater. On speed 6, beat until blended, 1 minute. Stop and scrape bowl. Add remaining ingredients; on speed 6, beat for 1 minute until all mixed. Refrigerate until serving. Serve with assorted crackers or raw vegetables. Yields 3 cups.
Pour boiling water over rolled oats and let stand for about 20 minutes. Cream the shortening and white and brown sugars. Add eggs and beat well. Add oatmeal mixture. Blend in flour which has been sifted with salt, soda and cinnamon. Add vanilla and nuts. Beat until smooth. Pour into oblong pan and bake at 350° for 40 minutes.
Combine cake mix, pudding mix, milk, eggs and chips in large bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 10-inch Bundt or tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed with finger. Do not overbake. Cool 15 minutes in pan. Remove from pan and continue cooling on rack.
Mix all ingredients and chill. When ready to use, put in molds and bake about 10 minutes or until light brown at 325°.
Add boiling water to jello. Add sugar; stir until dissolved. Add cold water and juices. Add ginger ale just before serving. Garnish with slices of lemon or orange or fruit ice ring. Color of punch can be changed by using different kinds of jello.
Have 2 pounds small green beans, stemed...cut in smaller pieces if desired...pack in sterilized jars...add 1 hot pepper, 1 clove garlic 'n 1 teaspoon dill seed fur each pint. Boil 2 cups watah, 1/4 cuppa salt and 1 pint cidar vinegar. Fill jars with liquid, seal 'n process at 212° fur 5 minutes. Will make 4 pints.
Preheat oven to 450°. Oil 12-cup muffin pan and put in preheated oven 10 minutes, until very hot.
Cover potatoes with cold, salted water and bring to a boil; reduce heat and simmer about 12 minutes. Don't overcook. Meanwhile, in a small saucepan, melt butter and olive oil along with garlic, lime juice and coriander. Drain potatoes and toss with garlic butter. Add onions, cilantro, chili powder, salt and pepper. Serve hot or at room temperature. Sprinkle with Parmesan.
Combine all ingredients and beat until thick and creamy. Grease and flour tube pan. Bake at 350° for 40 to 50 minutes.
Drain juice from beans and combine with pepper and onion. Add remaining ingredients and toss. Chill well before serving.
Brown beef in skillet, adding onion toward the end. Drain fat. Heat together the tomato sauce and cheese over low heat until cheese is melted. Combine beef mixture, sauce mixture and noodles, seasoning with salt, pepper and a pinch of garlic powder (if you choose). Place in casserole. Cover loosely. Bake at 325° for approximately 1/2 to 3/4 hour.
Butter casserole dish. Cut chicken up small. Mix all ingredients thoroughly. Bake at 350° for 30 to 40 minutes.
Cut chicken in strips; sprinkle with salt, pepper and garlic powder. Place flour in plastic bag and chicken until coated. Saute chicken in 1 cup butter. While sauting chicken, place remaining butter and garlic in baking dish. Sprinkle with parsley. Pour chicken broth over chicken. Bake at 350° for 30 minutes. Stir chicken after 15 minutes to thicken. Serve over rice.
Combine flour, sugar and cocoa. Cut in margarine until crumbly. Mixture will be dry. Press firmly on bottom of 9 x 13-inch pan. Bake 15 minutes at 350°.
Mix all ingredients. Heat over medium-high heat until forms a ball. Knead with 1 tablespoon cornstarch.
Lay out wax paper to cool candy on. In large pan, place brown and white sugars and water. Cook over medium to medium-high heat, until mixture reaches soft ball stage. Stir only enough to keep from scorching. Use wooden spoon. After candy reaches soft ball stage, remove from heat and add pecans. Place pan back on heat and beat with the wooden spoon or hand mixer until candy becomes cloudy.
Rinse liver in cold water, pat dry. Heat margarine and oil in frying pan. Add onions and cook until soft. Remove onions and set aside. Add more oil. Whisk eggs and milk together. Mix seasoning salt and flour together. Dip liver in egg mixture; then in seasoned flour. Fry liver in oil until done. Top with cooked onions and serve.
In a large bowl, using an electric mixer, mix together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tbsp. chocolate chips. Spoon peanut butter mixture into prepared crust; sprinkle remaining tbsp. of chocolate chips over top. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. Slice into 10 pieces.
Cream half the sugar with the margarine; the other half with the eggs. Sift flour, cornmeal and salt. Add to the combined sugar mixtures. Mix well. Stir in coconut and vanilla. Pour into the pie shell and bake at 350° for 45 minutes.
Melt margarine; remove from heat. Add sugar and eggs to margarine. Sift together flour and baking powder, then add to margarine mixture. Then add vanilla and nuts. Spread in a well-greased and floured pan (8 x 8 x 2-inch square pan). Bake at 325° for approximately 25 minutes or until a toothpick can be inserted and comes out clean. When cool, sprinkle with powdered sugar and cut into squares.
Preheat oven to 350°. Cream sugars, shortening and vanilla. Add eggs one at a time beating well after each. Combine dry ingredients in a small bowl. Gradually beat in flour mixture. Stir in chips and walnuts, if desired. Drop on ungreased cookie sheets. Bake 9 to 11 minutes for chewy cookies; 12 to 13 minutes for crisp cookies. Let stand 2 minutes before removing from cookie sheet; cool completely.
Preheat oven to 375°. Grease 12 muffin cups. Blend flour, sugar, baking powder and salt. With a pastry blender cut batter in until mixture looks like fine crumbs. In a small bowl beat eggs, milk and vanilla. Crush 1/2 cup blueberries with a fork and stir into milk mixture. Stir liquids into flour batter mixture until moistened. Batter will be lumpy. Fold remaining blueberries into batter.
Place chicken and salad dressing in Ziploc bag. Marinate at least 1 hour, shaking bag occasionally. Coat chicken with cheese. Bake at 350° for 30 to 40 minutes, until crispy and brown.
Season and bake chicken until done. Boil noodles. Mix all ingredients except shredded cheese. Top with shredded cheese and bake until melted.
Brown hamburger. Drain and add onion. Mix soup, sauce, chilies and tortillas. Grate cheese. Place all in casserole dish putting cheese on top and baking at 350° for 30 minutes.
Mix all ingredients well and pour into greased loaf pans. Bake at 325° for approximately 45 minutes to 1 hour.
Beat eggs. Add sugar and beat. Add apple pie filling and mix. Mix flour, soda, salt and cinnamon; add to apple mix with vanilla. Add nuts and bake at 350° until toothpick comes out clean.
Spread mayonnaise on chicken and dip in bread crumbs. Bake at 350° for 35 to 45 minutes.
Rice should be cooked in the usual way. Put 1 cup rice in a heavy pan with a tight-fitting cover with almost twice the water. Bring to a boil. Cover and cook on very low heat for 25 minutes. I do not add salt, but some add 1 teaspoon.
Prepare macaroni and cheese according to directions on box. Add celery soup, milk and onion. Pour mixture into a buttered baking pan. Place pork chops on top of mixture. Add cheese on top. Bake at 300° for 25 to 30 minutes.
Cream butter and sugar and add eggs, one at a time; beat after each. Sift flour, soda and salt together. Add flour and sour cream alternately. Start with 1/2 cup flour. Add vanilla. Bake one hour at 350°. Reduce heat to 325° and bake for 15 minutes. Great!
Mix all together, except peas. After mixed well, add the peas very gently. Do not overmix. Top with paprika.
Mix flour, salt and sugar together. Add beaten egg yolks, melted margarine, buttermilk and vanilla. Fold in stiffly beaten egg whites last. Pour into 2 unbaked pie crusts. Bake at 350 degrees for 30 minutes or until toothpick inserted comes out clean.
Combine flour, sugar, baking powder, salt and milk. Melt 1 stick of butter in a baking dish and pour batter into it. Add the can of cherry pie filling. Bake at 350° for 30 to 40 minutes. Serves 6 to 8. Whipped cream can be added when it is served.
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth. Add the spices and salt. Beat until well mixed. Stir in graham cracker crumbs. Pour into a 9 inch pie plate that has been coated with nonstick cooking spray. Bake at 325° for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool. If desired garnish with dollop of whipped topping and sprinkling of cinnamon. Store in refrigerator.
Add meat (leftovers) if you like. Bake at 350° for 1 hour, covered.
Make cake in 9 x 13-inch pan according to package directions. While hot, poke holes in cake with handle of wooden spoon. Pour Eagle Brand milk over cake. Then pour ice cream syrup over that. Freeze for about 1 hour. Top with Cool Whip and nuts before serving.
Soak cucumbers 7 to 9 days in salt water, take out, rinse and slice. Pour salt water out. Soak overnight in water to cover and alum. Pour off alum water and rinse cucumbers. Put cucumbers back in jar, cover with apple cider vinegar. Let stand overnight. Pour vinegar off, rinse cucumbers. Pour 10 pounds sugar over cucumbers. Add whole spice wrapped in cheesecloth. Let stand 2 to 3 weeks. Cucumbers do not need to be sealed or refrigerated.
Sift together flour and 1/2 teaspoon salt. Cut in shortening until particles are the size of small peas. Sprinkle cold water over mixture while tossing lightly with a fork. Add liquid to driest particles until just moist enough to hold together. Form into a ball. Flatten to 1/2-inch thick; smooth edges. Roll out on floured surface to a circle 1 1/2-inch larger than inverted 9-inch pie pan. Put in pan. Prick. Bake at 450° for 10 to 12 minutes. Beat 2 egg whites with vinegar, 1/4 teaspoon salt and 1/4 teaspoon cinnamon if desired until soft mounds form. Add 1/2 cup sugar, gradually, beating until meringue stands in stiff glossy peaks. Spread on bottom and sides of baked pie shell. Bake at 325° for 15 to 18 minutes until lightly browned. Cool.
Thaw broccoli. Mix broccoli, cottage cheese, onion and butter. Add eggs and mix well. Add cornbread mix and pour in a 9 x 13-inch dish. Bake at 400° for 20 to 25 minutes. Ready to eat and enjoy.
Spread nuts on bottom of a 9 x 13-inch pan. Add coconut on top of nuts. Mix cake as directed. Pour over nuts and coconut. Melt cream cheese and butter in microwave. Stir in powdered sugar until smooth. Pour over cake. Bake at 350° for 45 minutes.
Drain beets, reserving liquid. Combine sugar and cornstarch; stir in vinegar and beet liquid and stir over low heat until thickened. Add beets and Parkay.
Whisk eggs, cream and milk together. Add other ingredients (if using bacon, cook first). Pour into pastry shell. Sprinkle with cheese. Bake in moderate oven 30 to 40 minutes.
Dissolve gelatin and sugar in boiling water. Add juice and lime; chill until partially set. Fold in coconut and Cool Whip. Tear cake into small pieces and place a layer in 9 x 13-inch pan. Spread 1/2 of lime mixture on top and repeat until all lime mixture and cake are used. Chill for several hours or overnight.	Cut into squares and serve.
Mix ingredients well. Spray Pam in muffin tins. Divide batter into tins. Bake at 350° until golden brown. Makes 12.
Drain all beans well. Heat sugar and vinegar until sugar is dissolved. Add salt, oil and green onions. (I use dry onions.) Pour over drained beans and marinate for 24 hours.
Bake at 350° for 1 hour or at 275° for 2 hours.
Combine sugar with water and syrup. Stir over heat to dissolve. Cook without stirring to 236 degrees (soft ball stage) on candy thermometer. Remove from heat. Add coconut and vanilla. Cool. With teaspoon, shape into small balls and dip in melted chocolate.
Beat well all ingredients; pour in an unbaked pie shell. Bake in a 325° oven for 35 to 40 minutes.
Cut a thin slice from the top of each potato. Then scoop out the pulp; reserve the shell and pulp for later use. Saute in butter the onions, garlic, parsley and shrimp, just a minute or two. Mix butter, milk, salt, pepper and cheese with potato pulp until thoroughly combined and a relatively smooth texture is reached. Combine mixture that has been sauteed with the potato mixture. Stuff potatoes and garnish by sprinkling paprika on top of each. Broil stuffed potatoes just until warmed before serving.
Mix stuffing mix as directed on package. Spread over steak. Roll steak jelly-roll style and place in baking dish. Mix 2 cans mushroom soup and 1/2 cup water; pour over steak. Bake at 350° for 1 hour.
Add yeast to small amount of warm water in a 1 cup mixing cup. Dissolve yeast. Then finish filling mixing cup with buttermilk. Cut Crisco into dry ingredients. Then add yeast/buttermilk mixture. Knead. Roll out and cut as for biscuits. Dip each biscuit in melted margarine and fold in half. Put out on cookie sheet. Let rise. Bake at 400° to 425° until brown. (Should rise about 1 hour.)
Cream the potatoes, adding cream cheese, sour cream and garlic salt. Put in deep dish and add a dash or two of paprika and butter on top. Bake in a 350° oven about 30 minutes.
Melt oleo in 10-inch square pan. Mix in other ingredients. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour.
In greased 10 x 14-inch glass dish, layer 1/2 of bread, ham and cheese. Repeat. Mix eggs, milk, mustard, salt, seasoned salt, Worcestershire sauce and nutmeg. Pour over casserole. Cover and refrigerate overnight. Stir crushed cornflakes together with margarine and sprinkle over top of casserole. Bake, uncovered, 1 hour at 325°. Serves 8 to 10 people.
Mix together first 5 ingredients and brown. Add all other ingredients and mix well. Pour into baking dish and bake at 325° for about 1 1/2 hours.
Melt butter in saucepan. Add next 3 items and cook until oyster edges begin to curl. Add oyster juice and cream. Bring to a simmer. Serve with a spoon of butter and a dash of paprika.
Pick beans and wash well. Soak overnight in water to cover. Next morning, add all ingredients (do not drain off water). Boil until skin will curl on beans when removed from liquid (about 30 minutes). Place in covered pans, burying bacon beneath beans after scoring. Cook at 300° for 5 to 6 hours, adding water as necessary, to keep beans barely covered. Remove lid the last hour. Bring bacon to top to brown.
Mix ingredients together. Fold egg whites and pecans in last. Bake in greased and floured tube pan at 325° for 1 hour and 10 minutes.
Heat oven to 400°. In a large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cool, cut into squares.
Mix chicken, softened cream cheese, milk and seasonings. Divide crescent rolls (on dotted lines) into triangles. Fill with mixture. Fold tops over to form squares. Brush tops with butter. Bake in 400° oven until golden brown or approximately 20 minutes.
Place fruit in bottom of an 8 x 11-inch pan. (For example, use 3 cups apples or 1 (10 to 12-ounce) package frozen raspberries.) Mix 3/4 cup sugar, flour, oleo, salt, baking powder and milk; drop on fruit. Mix together the cornstarch and 1 cup sugar; sprinkle over batter. Pour boiling water over all. Bake at 375° for approximately 45 minutes.
Heat oven to 425°. Prepare pie crust for filled 1-crust pie. Flute edges 1/2-inch above rim. Mix flour, eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Pour into pie crust lined pan. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 35 to 45 minutes. If needed, cover edge of crust with foil paper to prevent getting too brown. Cool and cover with whip cream or Cool Whip.
Cut up very ripe mangos. Make shortcake. Use mangos in place of berries for delicious shortcake. Top with any frozen topping.
Grate beets fine. Add beet liquid and bring to a boil all ingredients. Simmer 20 minutes. Cool. Serve with sour cream.
Heat the vegetable oil in a wok or large skillet. Add the chopped meat, heat through. Add the onion, cook until translucent. Add rice, snow peas, bean sprouts and heat through. Add beaten egg and mix thoroughly until egg is cooked. Add soy sauce, sesame oil, salt and pepper.
Drench steaks in flour; brown slightly and place in greased 9 x 12-inch pan. Sprinkle onion soup over steaks. Cover with mushrooms. Layer onion slices over mushrooms. Mix gravy with water. Pour over all. (Do not stir.) Cover with foil. Bake slowly at 250° for 3 to 4 hours.
Mix gelatin and boiling water. Add apricot nectar; mix well. Allow yogurt and sour cream to come to room temperature, then blend well. Add to gelatin mixture and chill.
Bring chicken broth, butter, salt and pepper to a boil. Add finely chopped onion and broccoli; simmer 10 minutes. Mix flour and cold water until flour is dissolved. Add to boiling broth. Stir until it returns to a slow boil. Add milk. Do not allow to boil. Serves 4.
Combine all ingredients; place in a greased casserole. Top with cashew nuts. Bake at 350° for 30 minutes.
In a bowl, toss together the chopped broccoli flowerets, shredded carrots and chopped cucumber. Stir in the (Kraft) sandwich spread, dill weed and pepper. Fold in the flaked salmon. Assemble roll or bread, salmon mixture and green pepper rings. Makes 3 servings.