HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and marshmallows together. Pour mixture over popcorn. Rub some butter on hands and quickly shape into balls.
Cut elephant into small pieces (takes about 2 months). Add enough gravy to cover. Cook over kerosene fire for 4 weeks at 465°. Serves 3,800 people. If more are expected, add the two rabbits. But do this only if necessary, as most people don't like hare in their stew.
Place chicken in 9 x 13-inch casserole dish. Add broth, onion, eggs, Veg-All and 3 cans of soup.
Preheat oven to 325°. Grease bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Stir together flour, baking powder, salt and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk. Stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Makes 8 to 10 servings.
Mix ingredients. Pour into an unbaked pie shell and bake at 350° for 45 minutes.
Beat eggs. Add sugar, butter and other ingredients. Pour into pie shell. Bake at 400° for 10 minutes; turn down to 350° and bake until firm.
Mix together the Raisin Bran, sugar, flour, soda and salt. Mix the eggs, Wesson oil and buttermilk together and add to the first mixture. Store, covered, in refrigerator. Will keep at least 6 weeks. Use as needed.
Melt chocolate in microwave. Mix in all other ingredients. Stir well. Spread on wax paper to cool. Break into pieces and refrigerate. Can be frozen.
Combine rice with beef, egg, onion, salt, pepper and 1/2 cup tomato juice. Mix lightly. Shape mixture into 18 balls. Place in skillet. Add sugar to remaining 2 cups tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat; simmer and cover 15 minutes, basting occasionally.
Cook chicken, debone and reserve 2 cups of broth. Chop meat and set aside. Melt butter in large skillet, saute celery and onion; add all ingredients. Spoon mixture into 13 x 9 x 2-inch baking dish and top with stuffing prepared according to the package. Bake at 350° for 45 minutes. Serves 8.
Combine soup, milk and soy sauce; add remaining ingredients. Put into shallow 1 1/2-quart casserole. Sprinkle with rest of can of noodles. Bake at 375° for about 20 minutes. Serve with soy sauce if desired.
Mix above ingredients together. Put in glass dish. Let stand in refrigerator for 24 hours.
Preheat oven to 350°. Cut frozen cookie dough into 16 slices. Place cookie dough slices on ungreased baking sheet. Bake 10 to 12 minutes until golden. Let stand 1 minute. Remove cookies to wire racks. Cool completely. Spread 1/3 cup ice cream onto 8 cookies. Top with remaining cookies. Freeze sandwiches until ready to serve. Makes 8 servings.
Melt butter. Mix with flour, nuts and sugar. Pat firmly onto bottom of 8 x 11-inch glass baking dish. Bake for 20 minutes in a 350° oven. Cool well.
Use pudding as it is straight from the box. In a large dish, layer ingredients as listed: pineapple, marshmallows, coconut, pudding, Cool Whip and pecans. Do not stir. Refrigerate for 24 hours before serving.
Cut the leeks into 1/4-inch slices, using the white parts plus about 1 inch of the lightest green parts. Chop the onion finely.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Beat eggs in large bowl. Stir in water. Add biscuit mix and beat. Add mustard and 1 cup cheese. Mix thoroughly. Turn batter into pan. Sprinkle with remaining cheese and dot with butter. Bake 45 minutes. Cool before slicing.
Slice bacon into small pieces and fry. Before done, add onions and saute. Add other ingredients and simmer until hot.
Mix by hand (won't be completely smooth). Let stand 5 minutes. Put icing in bottom of casserole (Tupperware with cone). Pour cake mix in. Cook in microwave on High power 14 minutes. If doesn't come away from side, cook another minute or two. Let stand 20 minutes, then turn out on plate.
Cream margarine, shortening and sugar thoroughly. Add eggs, one at a time, beating well after each. Add flavorings. Mix flour and milk into creamed mixture alternately, beginning and ending with flour. Bake at 315° to 325° for 1 1/4 hours in greased tube pan.
Boil chicken. Remove meat from bone and cube. Melt butter in a skillet. Add onion, bell pepper, wine and spices. Saut until tender. Add chicken. Simmer until liquid is absorbed. Place a small amount of mixture in a warm tortilla. Top with cheese and picante sauce. Roll up.
Mix soup with milk. Combine all ingredients in greased 2-quart casserole. Pour over soup. Top with cheese and toasted bread crumbs. Bake at 350° for 30 minutes.
Place spareribs, meat side up, in shallow baking pan. Sprinkle with salt. Top with lemon slices. Bake in 350° oven 30 minutes. Combine remaining ingredients. Brush ribs with mixture. Turn and continue baking 1 hour longer, basting frequently. Makes 4 to 6 servings.
Get the butcher to cut you any size piece of a beef tenderloin. Ice the beef tenderloin with softened butter mixed with 2 to 3 teaspoons David Wade's Worcestershire powder. Wrap tightly in heavy-duty foil. Bake in the oven at 325° until done. The gravy is delicious. Slice the meat on a platter. Pour the gravy over the slices.
Peel and slice eggplant very very thin (less than 1/4-inch). Dip eggplant in flour, then egg mix (eggs, cheese, parsley and basil). Lightly oil a cookie sheet. Place slices on cookie sheet and bake in 350° oven for approximately 10 minutes, turn and bake 10 minutes. Remove eggplant and layer in casserole with tomato sauce and grated cheese.
Combine all ingredients in blender. Mix well and pour into pie crust. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 35-40 minutes.
Saute onion and pepper in margarine. Add flour. Stir in milk. Add all remaining ingredients. Mix well. Pour into large casserole dish. Bake at 350 degrees for 30 minutes.
Separate eggs. Beat egg yolks and add to flour, sugar and milk. Cook on stove until real thick, then add vanilla and cocoa. Pour in pie crust. Put meringue on top. Bake at 325° until meringue browns.
In a saucepan on top of the stove, melt margarine over medium heat. Next, add both brown and white sugars to margarine and continue to melt, stirring frequently. Remove from heat and stir in flour. Add eggs, one at a time, and fold into mixture. When well mixed, add flavoring and nuts by folding into mixture. Pour mixture into greased and floured 9 x 13-inch pan. Bake at 325° for about 50 minutes. This cake falls to make its wonderful taste. Sometimes if it rises too much, bang the pan to help it fall. Dust top with confectioners sugar. Cool before cutting.
Roll cut up chicken into milk and egg mix. Roll into pork skin crumbs. Spray baking dish with Pam no stick. Cover and bake 30 minutes. Uncover and bake 10 minutes in a 450° oven.
Mix milk, cream cheese and sour cream. Add onion flakes and sweet pepper flakes; stir well. Add finely chopped dried beef; mix well. Chill overnight. Serve with crackers.
Bake cake as directed in 9 x 13-inch pan. Boil pineapple and sugar 5 minutes. Punch holes in cake and pour over hot cake. Refrigerate until cool. Mix pudding, using 1 1/2 cups milk. Let stand until thick. Fold Cool Whip into pudding and spread over cooled cake. Top with coconut.
Season beef cubes with tenderizer and seasoned salt. Brown in oil. On high heat, add water, onions and celery. Bring to boil. Add water if necessary. Reduce heat to simmer for 2 hours. Add carrots. Bring to boil and cook for 15 minutes. Add potatoes, water, paprika, bay leaves, marjoram and thyme. Cover and simmer for 30 to 40 minutes. Serve with buttered crusty-type bread and cole slaw.
In bowl, combine beaten eggs, cooked orzo, 1/2 cup spaghetti sauce and Parmesan cheese. Grease 9-inch pie plate. Spread mixture over bottom and up side of pan to make a "crust." Drain cooked spinach well. In another bowl, combine spinach, Ricotta cheese, nutmeg and shrimp. Spoon into pie plate. Spread remaining spaghetti sauce over filling. Cover edge of plate with a small piece of foil to prevent burning. Bake at 350° for 30 minutes. Remove from oven and bake an additional 3 to 5 minutes or until cheese is melted. Makes 8 large servings.
Drain vegetables well. In a buttered baking dish, put a layer of asparagus, a layer of carrots and a layer of peas. Cover with grated cheese. Add a can of undiluted mushroom soup. Cover with a can of French fried onions. Cover and bake at 300° for 45 minutes. Makes a great no-meat main dish.
Combine and heat all ingredients, except hash browns and cornflakes. Place hash browns in a 2-quart casserole dish; pour warm mixture over hash browns. Sprinkle cornflakes on top. Bake, uncovered, for 1 hour in a 350° oven. Serves 6.
Stir yeast into warm water. Grease Tupperware container. Mix together eggs, sugar, yeast mixture and melted shortening (lukewarm). Add flour and salt. Stir. Put mixture in refrigerator overnight or 3 hours.
Cream together the cheese, butter and flour; chill for several hours. When pastry has chilled, form into small balls. Press a ball into each miniature muffin tin cup, bringing dough up around sides.
Cook raisins in 2 cups water until plump. Drain and cool. Mix all ingredients, using a spoon. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes. (Recipe can be halved. Cook for about 40 minutes.)
Mix all dry ingredients as for pie dough. Beat egg yolks, milk and vanilla. Add to dry ingredients. Chill 1 hour.
Preheat oven to 350°. Cut margarine into dry cake mix until crumbly. Stir in pecans and cinnamon. Reserve 1 cup of the crumbly mixture. Press remaining crumbly mixture on bottom and about halfway up sides of ungreased 9 x 3-inch spring-form pan.
Cream butter and sugar. Add eggs and beat well. Alternate dry ingredients with milk and vanilla. Mix well. Take about half of the dough and place on a floured board or clean countertop. Mix some more flour until it is not too sticky. Roll out thick and cut. Bake at 350° on greased cookie sheet until done. Repeat for the other half of the dough. Recipe makes about 4 1/2 dozen tea cakes.
Combine first 3 ingredients in a large bowl. Beat at medium speed of an electric mixer. Add vanilla. Combine flours and next 3 ingredients; add to sugar mixture alternately with pears. Stir in pecans. Spoon into a well-greased and floured Bundt pan. Bake at 375° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack. Spoon Caramel Drizzle over cake.
Brown margarine. Add oatmeal. Stir constantly for 5 minutes or until lightly brown. Remove from heat. In a large mixing bowl, cream together brown sugar, eggs and vanilla. Add flour mixture. Stir until creamy. Add toasted oatmeal.
Preheat oven to 350°. In a large mixing bowl blend both sugars, flour and uncooked oatmeal. Add eggs and water to mixture and blend together well. Drop cookies by teaspoon on a greased cookie sheet about 1 inch apart. Cook about 8 minutes or until golden brown.
In 9 x 13 x 2-inch pan, mix flour, brown sugar, nuts and melted butter. Bake at 350° for 15 minutes; stir often.
Mix beef, water, soy sauce and cornstarch in small bowl. Heat vegetable oil in large skillet. Add garlic. Cook 15 to 30 seconds. Add carrots, broccoli and beef broth. Cover. Reduce heat; simmer 3 to 5 minutes. Stir beef-cornstarch mixture. Mix in skillet. Reheat to medium-high. Stir 1 to 2 minutes, until meat is no longer red and sauce is boiling. Stir in sesame oil.
Add cream cheese, sour cream and garlic salt to mashed potatoes. Mix until fluffy. Pour into a casserole. Dot with butter and sprinkle with paprika. Bake in 350° oven for 30 minutes.
Slice potatoes thin and spread over bottom of greased pan. Slice onion and spread over potatoes. Brown pork chops in skillet. Salt and pepper to taste. Lay on top of potatoes. In bowl, mix soup and milk. Pour over potatoes and pork chops. Put in oven at 350° for 1 hour.
Boil the brown sugar, water and 2 tablespoons butter 3 minutes in skillet. Combine the sugar, 2 tablespoons butter, baking powder, milk and flour. Drop by teaspoon in caramel sauce. Cook on medium heat for 20 minutes with lid on.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots and raisins. Separately combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into 12 greased muffin tins. Bake at 375° for about 25 to 27 minutes. Turn on rack to cool. Serves 12.
Cream together shortening, brown sugar and sugar. Beat in egg, vanilla and cold water; then add flour, baking soda and salt. Mix well. Stir in oatmeal, raisins and nuts. Drop by tablespoonfuls onto a cookie sheet lightly greased with shortening. Bake at 350° for 12 to 15 minutes. (Use top oven rack.)
Cook beans in salted water until done. Mix all ingredients and add to cooked beans. Bake for 3 hours in very slow oven at 275°. Can be stored.
In a saucepan, heat to simmer the soups, milk, water and butter, stirring frequently. In a buttered casserole dish, mix soup with the rest of the ingredients. Cover and bake at 400° for 30 to 45 minutes.
Boil macaroni in salt water until tender. Drain and rinse with cold water; drain. Mix with tuna, eggs, green pepper, celery and mayonnaise.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Add egg and beat until blended. Combine flour, salt and soda. Add creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls, 2-inches apart. Bake at 375° for 7 to 8 minutes. Cool 2 minutes before removing from cookie sheet.
Place rack in lowest position in oven, preheated to 425°. Spoon apple filling into pastry shell. Bake 15 minutes.
Mix all together and roll between wax paper. Excellent even if you re-roll it! Makes 1 double pie crust.
Mix all together well. Pour in lightly greased baking dish or casserole. Bake 50 minutes at 350°.
Blend condensed milk, Cool Whip and pineapple together. Add pecans to this mixture. Add lemon juice to the mixture. The lemon juice will stiffen your filling. Place mixture in a graham cracker crust. Chill and serve cold.
Mix all ingredients. Store in small airtight jar in a cool dry place. Makes about 1 cup.
Combine butter and margarine and cream cheese. Add sugar and beat well. Add salt and vanilla. Add eggs one at a time. Beat well after each addition. Add flour 1 cup at a time. Beat well. Pour into a greased and floured Bundt pan. Place in cold oven. Turn on oven at 275° for 1 hour; turn up to 300° and bake for 30 minutes more. Test for doneness with a toothpick. Cool cake in pan 25 minutes before trying to remove it.
Rinse; pat dry mushrooms. Slice or drain canned. Set aside. Saute onions in butter in large skillet 2 minutes. Add mushrooms, salt and pepper. Saute for 3 minutes. Yield: 6 servings.
Cook noodles 3 minutes as package directs with 1 soup base. Drain and rinse in hot water. Place on serving platter; keep warm. Saute ground beef with onions; drain. Stir in tomato sauce, herbs and remaining soup base. Cook 5 minutes. Spoon sauce over noodles. Sprinkle with parmesan cheese. Toss just before serving.
Cook jumbo shells first; rinse with cool water and drain well. Set to dry. Mix all ingredients together (except spaghetti sauce and Mozzarella cheese). Stuff shells with mixture. Put in large cake pan (9 x 13-inch), then cover with spaghetti sauce. Spread with Mozzarella cheese. Cook at 350° for 1 1/2 hours.
Cream margarine and sugar together. Add beaten eggs; mix well. Add flour, almond extract and vanilla extract. Place in greased jelly roll pan. Top with pie filling. Bake at 350° for 35 minutes.
Trim fat from meat. Pound meat with meat mallet. Sprinkle with salt and pepper. Place meat in 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Top with onions and mushrooms. Pour sauce over all. Cook, covered, at 350° for 1 1/2 hours. Uncover, cook 15 minutes longer. Baste occasionally. To serve, spoon sauce over meat. Serves 8.
Preheat oven to 325°. In a large bowl, beat eggs. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour in pie shell. Bake at 325° for 1 hour.
Cook shells according to package instructions. (Do not overcook!) Drain and put in a bowl or baking dish. Microwave chicken breasts on High, on both sides, until done (6 to 8 minutes each side). Let cool some and dice into bite sizes. Cook peas in boiling water just until heated, then drain. Add shells, olives, peas, onion and celery and mix with mayonnaise.
Brown hamburger and onions; drain most of the grease. Add all of the ingredients except spices. Combine spices in a large dry jar. Shake well and then add to mixture slowly. Cook 1/2 hour and serve.
Combine all ingredients in large pot. Cook covered for 1 1/2 hours. Uncover and cook for another 30 minutes. During the last 5 minutes of cooking, add 1 teaspoon cayenne pepper.
Mix all ingredients, except crackers and butter. Melt butter; mix well with crackers. Sprinkle cracker mixture on top of chicken mixture. Bake at 350° until bubbly, about 30 minutes.
Put pork and beans in a 2-quart casserole. Very gently, stir in tomato, onion, cheese and peppers. Cover and bake 45 minutes at 350°. Remove lid and bake, uncovered, for 15 more minutes.
Scrub the potatoes; wipe dry. Rub generously with butter; add salt, pepper and garlic salt. Wrap potatoes twice in aluminum foil. Place on the grill for approximately 50 minutes or until they are soft. After about 35 minutes, move away from the hot coals. Serves six.
Cut veal into bite size pieces. Brown the veal in fat slowly, turning meat as it browns. Add sliced onion and cook until they are lightly browned. Add water in which you have dissolved the bouillon cubes, salt and paprika. Cover and cook over a low flame for about one hour or until meat is tender. Add more water as needed. When meat is done, blend flour with about 2 tablespoons of water into a smooth paste. Stir into the meat mixture and let cook until thickened. Just before serving, add the sour cream. Heat, but do not boil, because the cream will curdle. Serve with noodles or spatzle. Serves two.
Melt butter with chocolate. In a separate bowl, combine eggs and sugar. Mix well. Add vanilla. Add flour and mix well. Beat in chocolate mixture. Add chocolate chips (be generous and creative with amount and types of chips). Stir into batter well. Pour batter into well-greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Spoon ice cream into punch bowl. Add eggnog and chilled club soda and mix well.	Stir in food coloring.	Spoon whipped cream over surface and mix gently. To serve fill punch cup; put a spoonful more whipped cream and sprinkle with crushed peppermint and add a peppermint stick. Makes sixteen 4-ounce servings.
Cook and drain macaroni and set aside. Drain fruit and save juice. Mix together in saucepan the sugar, flour, beaten eggs and reserved juices. Cook until thick, stirring constantly; cool.
In your electric mixing bowl, put 1 to 5 ingredients. Beat at low speed for 2 to 3 minutes. Put in greased deep dish; bake for 1 hour at 350°. Chill and serve with whipped cream.
Sort and wash beans. Place in Dutch oven. Cover with water 2-inches above beans. Bring to a boil. Cook over high heat 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans. Add 2 quarts of water and next 10 ingredients. Cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Add macaroni and cook uncovered 10 minutes or until macaroni is tender. Yields 14 servings. Preparation Time: 3 1/2 hours.
Heat oven to 400°. Grease 8x4-inch loaf pan. In a small bowl, add sugar and cinnamon; blend well and set aside. Melt butter in a separate bowl. Cut biscuits into quarters. Dip each quarter into melted butter, roll in cinnamon sugar mixture, and drop in loaf pan. Bake at 400° for 20-27 minutes. Cool a few minutes and loosen edges. Tip over onto plate, top with Cool Whip, and serve warm!
Mix all ingredients. Can either be served as is after being chilled or pour into cupcake papers and freeze. To serve, garnish plate with lettuce leaf. Thaw individual cups and turn out on lettuce leaf.
Beat ingredients together. Pour into greased and floured loaf pan. Bake at 350° for 30 to 40 minutes. Can be served with cream cheese or cream cheese and powdered sugar mixed.
In a 1 1/2-quart casserole dish, stir together sugar and syrup. Cook 4 minutes on High setting in microwave. Stir in peanuts. Then cook 4 more minutes on High. Stir well and add vanilla and butter. Cook 1 minute longer on High. Stir. Add soda and quickly stir until light and foamy. Immediately pour onto a lightly buttered baking sheet. Spread out thin. When cool, break into pieces. Store in airtight container.
Place a layer of sliced eggplant on the bottom of a baking dish. Top with a layer of sliced tomatoes. Sprinkle with bread crumbs. Dot with butter; salt and pepper to taste. Repeat with 3 or 4 layers of each. Bake at 350° for 1 hour.
Mix together. Refrigerate overnight. Drop on cookie sheet with teaspoon. Flatten a little. Bake at 350° for 12 to 15 minutes.
Place 1 cup of ice cream in a Tupperware Quick Shake container. Add 1/4 cup milk, 1/2 teaspoon vanilla and a few drops of mint flavoring. Apply seal and cap, shake until well combined. Pour into a 12 ounce tumbler. Repeat, using the same amounts of ice cream, milk, vanilla and mint flavoring, to fill tumbler. With remaining ice cream, milk, vanilla and mint flavoring, prepare a second shake, following the same two-step procedure used to make first shake.
Wash roast; season with tenderizer, salt and pepper to taste. Place 1/2 of ingredients in bottom of crock-pot. Place roast in pot. Put remaining ingredients over roast. Cook on High for 4 hours or on low for 6 hours.
Cook potatoes in boiling water 20 minutes or until tender. When cool enough to handle, but still warm, peel and cut into 1-inch cubes.
Crush graham crackers into crumbs. Mix all ingredients together and place in 8 x 14-inch greased pan. Bake for 30 minutes. Cool and cut. Top with sifted confectioners sugar.
Place pecans in shallow roasting pan. Melt butter and drizzle over pecans and lightly salt. Bake at 200° for 2 hours, stirring every 10 minutes.
Dissolve Jell-O in boiling water. Mix pineapple and sugar together and add to Jell-O. Put into refrigerator until slightly jelled. Add oranges, cranberries and nuts. Put into a mold for a beautiful congealed salad.
Preheat your oven to 325°. Use a small piece of waxed paper or your clean fingertips to grease the pan by lightly spreading shortening over the bottom and sides. Sift flour once, then measure. Remember the instructions in introduction to measuring. Measure the brown sugar. Measure baking powder; add to the flour and sift again. Break one egg in at a time into a small bowl. To do this, hold the egg in one hand. Hold a knife in your other hand and hit the egg hard enough with the shell lightly. Then hold the egg with both hands over the dish. Put both thumbs together in the break and pull apart.
Brown beef and drain fat. Add sauce, water, salt and sugar. Simmer 5 to 10 minutes. In 13 3/4 x 8 1/2-inch casserole, layer 1/3 of sauce, 1/2 of uncooked noodles, 1 cup cottage cheese, 1/4 cup Parmesan and 1 cup Mozzarella cheese. Repeat, ending with Mozzarella and Parmesan cheeses. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil and let stand 10 minutes before serving.
Mash avocado with fork until smooth. Add other ingredients and stir well. Serve with potato, corn or tortilla chips.
Mix ground beef, 4 ounces tomato sauce, salt and pepper (sage, if desired). Spread on bottom and sides of casserole dish. Mix cooked rice, salt and tomato sauce (use as filling). Top with sliced Cheddar cheese. Bake at 350° for 30 to 40 minutes or until brown around edges.