HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook to soft ball stage. Pour over popped corn (do not salt corn). Put butter on hands before making balls.
Mix together sifted flour with remaining ingredients. Place in two small greased and floured loaf pans and bake at 375° for 45 minutes.
Crush Oreos with butter. Press in a 9 x 13-inch pan. Save a little bit of the Oreos. Combine pudding and milk. Mix until thick. Mix powdered sugar and cream cheese. Add in pudding mix. Add in Cool Whip.
Stir all ingredients together. Then add boiling water. Pour into a small square pan or a loaf pan and bake at 325° for about 25 to 30 minutes or until done.
Mix lime Jello according to directions and allow to set. Mix lemon Jello, cream cheese and pineapple. Place on jelled lime Jello and allow to set. Mix strawberry Jello and place on previous Jello and allow to set. Use about 9 inch square bowl. Garnish with mint or holly. Cut in squares and serve.
Beat the first 9 ingredients together. Pour into a 9 x 13-inch buttered pan. Take 1/2 stick oleo and the yellow cake mix. Cut the two together and sprinkle over the top. Bake for 1 hour at 350°. Test with toothpick. Serve with whipped cream, if desired.
Heat oven to 350°. In large ovenproof skillet, brown chops in oil. Remove from skillet; pour off fat in skillet. Combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved syrup. Cook and stir until slightly thickened and bouillon is dissolved. Add pork chops and carrots; cover. Bake 1 hour or until tender. Add pineapple; cover and bake 10 minutes. Garnish with green peppers. Serve with rice if desired.
Boil chicken breasts, celery and onion until tender with enough water to cover. Remove from broth. Reserve 1 1/4 cups broth. Cool chicken slightly. Separate crescent dough and cut chicken into 8 pieces. Roll crescent dough around chicken and place in buttered casserole dish (about 9 x 13-inch) so they don't touch (do not stack). Mix cream of chicken soup with broth. Pour over chicken rolls. Bake in 350° oven for 30 minutes or until nice and brown.
Combine all ingredients. Make small pones and pat out flat. Place in well-greased (Crisco oil) pan. Bake at 350° to 400° until brown. Serve with beans, peas, greens, etc.
Cook noodles in salt water until tender. Drain. Mix tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat. Add cheese and stir until cheese melts. Add to noodle mixture. Mix well. Put in ungreased dish. Bake in 400° oven 20 minutes. Makes two dishes.
Drain and save juice from fruit. Melt margarine in a large baking dish. Add flour, sugar, milk and drained fruit to dish. Mix thoroughly. Bake at 375° for 45 minutes. Remove from oven and pour fruit juice over cobbler. Return to oven and bake an additional 15 minutes. Suitable for freezing.
Melt butter in a large skillet over medium-high heat. Add chicken pieces and brown on both sides. Remove chicken from skillet and reserve. Add onion, green and red bell peppers and garlic to skillet. Cook, stirring constantly, until onion slices are transparent. Return reserved chicken to skillet. Add tomatoes with their liquid. Reduce heat to medium-low. Simmer, covered 15 minutes or until chicken is tender. Top with basil and serve at once. Quick and easy. Makes plain chicken great.
Cut up vegetables. Mix together vinegar, sugar, salt, mayonnaise and Green Goddess dressing. Mix in vegetables. Refrigerate. Better if made one day ahead.
Heat oil, vinegar, and sugar until sugar melts. Pour over vegetables. Chill overnight.
Saute onions and pepper in oleo. Crumble cold cornbread; add to onion and pepper. Add milk, sage and black pepper. Mix well. Add soup and mix again. Add squash. Pour into casserole dish. Bake at 450° until brown. This freezes well.
Have all ingredients at room temperature. Mix by hand to blend. Drop into balls about the size of a walnut on two cookie sheets. Bake at 450° for 8 to 12 minutes. Drain on paper towel and serve.
Mix frosting mix (dry), corn syrup, vanilla and water in a small mixer bowl. Beat on high speed until stiff peaks form, about 5 minutes. Transfer to larger mixer bowl. Gradually blend in powdered sugar on low speed. Stir nuts and drop onto waxed paper. Let outside firm and turn over. Allow to dry for 12 hours.
Wash, drain and de-stem mushrooms. Mix cheese, bacon and onion. Stuff mushrooms with cheese mixture. Put on broiling pan. You may broil, bake, grill or saute in butter. Cook for 10 to 15 minutes.
Combine cucumbers, onions and salt. Let stand 2 hours. Drain and add vinegar and sugar; mix well. Pack into containers and freeze.
Peel and slice apples and place in greased baking dish. Sift in bowl the flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in egg. Spread over apples and drizzle with butter. Bake 30 to 40 minutes at 350°. Serve with ice cream.
Mix all ingredients together and form into small rounds. Flatten and prick with a fork. Bake at 325° for 25 minutes. Makes 3 dozen.
Brown ground beef and chopped onion together and drain. Add next 4 ingredients. Simmer for 15 minutes. Layer tortillas and meat alternately. Grate cheese on top. Bake until cheese melts.
In large casserole dish, dice butter and place in bottom of dish. Add cracker crumbs. Add a layer of green beans, cream of mushroom soup, cream of celery soup, onions and cheese. Add cracker crumbs and bacon bits on top. Cook for 30 minutes at 300°. If any is left over the next day, just add a can of cream of mushroom soup and water and heat.
Mix in order given; beat well. Bake in a 9 x 13-inch greased pan at 350°. When cool, frost.
Boil the chicken. Grease 9 x 13-inch pan, or spray with Pam. Take bone and skin off the chicken. Break up chicken into pieces in casserole. Add 2 cans cream of celery soup and chicken broth, mixed well. Pour over chicken. Mix flour and sweet milk. Add melted butter and spoon over chicken. Cook at 400° for 1 hour or until crust is brown.
Put cucumber cubes and salt in gallon jar or crock; pour 1/2 gallon of boiling water over cucumbers and salt. Let stand 1 week; stir every day with a wooden or plastic spoon. Drain and add alum and the other 1/2 gallon of boiling water. Let stand 24 hours. Drain and make syrup. Place mustard seed and spices in a cloth or spice ball. Boil sugar, vinegar and spices and pour over cucumbers in gallon jar. Reheat syrup every day for 4 days and pour back over cucumber cubes. On the fifth day, pack cucumbers in pint jars. Heat syrup and pour over cubes in pint jars. Seal and process in boiling water bath for 5 minutes.
Mix well in buttered baking dish. Bake in slow oven about 1 to 1 1/2 hours at 350°.
Arrange in layers vegetable, chicken, 2 soups (mixed together). Make stuffing according to directions and spread on top. Bake at 350° for 1/2 hour or until brown on top.
In medium saucepan, combine syrup and brown sugar. Cook and stir until mixture comes to full rolling boil. Remove from heat and stir in peanut butter and vanilla until well blended. Stir in cereal. Drop by teaspoon onto waxed paper. Let cool until firm.
Mix all ingredients together and form into balls. These can be put into spaghetti sauce or frozen. Serves 6. (Freezes well.)
Wrap each chicken breast with a slice of bacon and secure with toothpick. Grease bottom of casserole and line with chipped beef. Place chicken breasts on top of beef. Mix sour cream and mushroom soup. Pour over chicken. Bake uncovered in 275° oven for 3 hours.
Cream oleo and sugar. Add vanilla and flour, a little at a time, until all used up. Add nuts and stir in potato chips very gently. Make in small balls. Flatten with a glass dipped in sugar. Bake on an ungreased cookie sheet for 16 minutes at 350°.
Heat oven to 350°. Sprinkle both sides of pork chops with salt. Place pork in ungreased shallow baking pan. Top each with onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover and bake 30 minutes. Uncover and bake 30 minutes longer, spooning sauce onto pork occasionally until done. Yields 4 servings, 410 calories per serving.
Halve hard-cooked eggs lengthwise; remove yolks and mash. Mix other ingredients. Refill whites.
Tear angel food cake into pieces and put into a 9 x 13-inch cake pan. Fix jello as directed on box. Pour over cake pieces. Put in refrigerator to set. After jello is set, put Cool Whip on top and store in refrigerator.
Brown beef, hot dogs, bacon and onion. Drain. Add brown sugar, white sugar, mustard, vinegar, salt and ketchup. Stir in and place in casserole dish or pan. Add 3 kinds of beans. Do not drain. Bake at 375° for 1 hour.
Put the first 4 ingredients in a pan; bring to a boil and set aside. In a big mixing bowl, put enough apples to make a pie, then add the remaining ingredients. Mix both batches of ingredients together. Bake in a broiler pan at 350° for 25 minutes. Frost while warm with dark chocolate frosting. Very moist and yummy.
Cook broccoli 2 to 3 minutes. Pour in bowl and beat until fine; add all other ingredients. Continue beating until smooth. Bake in buttered casserole for 45 minutes to an hour at 350° in pan of water.
Spread oil in skillet. Clean chicken and season. Place in skillet on low heat. Cover with onions, cilantro, garlic and chile and cook 30 to 45 minutes or until done next to bone.
Mix Bisquick and sugar. Add milk to make a thin batter. Pour into 9 x 11-inch pan. Add blackberries. Bake at 350° for 45 minutes.
Mix first 8 ingredients together. Make 1-inch diameter meat balls and brown in skillet. After browning, put meat balls in crock-pot with 2 cans of soup and simmer for several hours. Excellent party dish.
Heat cider, cloves, allspice, cinnamon and sugar to boiling. Cover and simmer 20 minutes. Strain punch and pour in punch bowl. Float oranges in bowl. A great holiday favorite.
Flour pork chops and fry in butter with finely chopped onions. Sprinkle chops with garlic salt and pepper. Add 1 can beef consomme and 1 can sliced peaches (drained) and cover. Simmer for 1 hour or longer.
Saute potatoes, celery and onion in butter. Add mixed vegetables. Cover with water and bring to boil. Add chicken base and chicken. Add cheese and milk. Bring to boil, then add flour and water paste to thicken or if you have leftover mashed potatoes, add it to thicken, instead of flour. Cook slow until thick. Serve with hot rolls or bread.
Mix together cake mix, water and icing. Add eggs, one at a time. Beat well. Add oil and mix well. Bake at 350° for at least 1 hour in Bundt pan. To test, insert toothpick into cake. Cake is done when toothpick comes out clean.
Work together cheese and flour. Add margarine. Mix well with fork. Mold 1 teaspoon mix around each olive. Cover and chill 1 hour. (Can be frozen.) Bake 15 to 20 minutes at 400°.
Line tray with wax paper. In medium microwave-safe bowl, place chocolate chips, vanilla milk chips and shortening. Microwave on High 1 minute. Stir. Microwave 15 seconds, stir, then an additional 30 seconds, until chips are melted when stirred. Holding top, dip bottom 2/3 of each strawberry into melted mixture; shake gently to remove excess. Place on prepared tray. Refrigerate about 1 hour or until coating is firm. For best results, use within 24 hours.
Mix cake according to box directions. Spread half of the batter into a 13 x 9-inch pan. Bake for 20 minutes at 375°. Melt caramels with butter and milk. Spread on cake and sprinkle with nuts and chocolate chips. Spread remaining batter on top. Bake 20 minutes more at 375°.
Preheat oven to 350°. Combine flour, powdered milk, salt and sugar. Cut in margarine until mixture resembles cornmeal. Mix in egg and vegetables. Add enough water so that mixture forms a ball. Pat out dough 1/2 inch thick with your fingers on a lightly oiled cookie sheet. Cut with your favorite cookie cutter, such as a small, heart-shaped one, or use a doggie biscuit cutter. Pat out all scraps. Proceed as above. Bake for 25 to 30 minutes. Remove from oven and cool on cake rack.
Mix first 6 ingredients together. Form into small balls (1-inch). Melt chocolate chips and paraffin over very low heat. Dip candy balls into chocolate. Cool on wax paper.
Grease 9 x 13-inch pan. Do not mix ingredients. Empty pineapple in pan and spread evenly. Spread cherry pie filling over pineapple. Sprinkle dry cake mix over cherry pie filling. Sprinkle nuts over cake mix. Cut margarine into slices and space evenly over cake mix. Bake at 350° for 1 hour. Let cool and serve with Cool Whip.
Soften yeast in lukewarm water. Combine milk and the 1 cup of water. Scald. Pour scalded liquid over shortening, sugar and salt. Stir until melted. When lukewarm, add 2 cups of flour. Add softened yeast, then oats. Add enough remaining flour to make a soft dough. Knead until smooth and satiny, about 10 minutes. Place in greased bowl and brush top with melted shortening. Let rise about 1 hour. Punch down. Let rest 10 minutes. Shape into 2 loaves in greased 9 x 5 x 3-inch pans. Brush with melted shortening. Let rise about 45 minutes. Bake at 350° for 30 minutes or until lightly brown.
Cream together sugar, shortening and egg until light and fluffy. Sift together flour, baking powder, soda and salt; stir in bran cereal. Add dry ingredients to creamed mixture alternately with buttermilk. Stir just until combined. Bake in a 400° oven for 18 to 20 minutes.
Mix all ingredients, except Ritz. Fill individual shells or bakers with mixture. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes. Makes about 10 servings.
Dissolve jello in boiling water. Add half and half and vanilla; blend in sour cream (mixture will appear slightly curdled). Chill until slightly thickened. Beat until mixture is smooth. Pour into 3 cup mold. Chill until firm, about 3 hours. Unmold and serve with fruit. Makes 2 1/2 cups or 5 servings.
Mix all ingredients together. Put in a well-greased pan. Bake at 450° until brown.
Heat 1 cup broth and pour over mushrooms in small bowl. Soak mushrooms 30 minutes; strain and reserve liquid. Finely mince mushrooms.
Heat pineapple and juice to boiling. Add jello and cool. Add buttermilk, nuts and Cool Whip. Mix well and chill until set.
Combine all together and cook until noodles are done (about 20 minutes). May serve as main dish or with rice or mashed potatoes.
Cook broccoli according to directions on package. Drain. Add soup, mayo and chopped pecans. Mix well. Add eggs and onion. Pour into 2-quart casserole. Sprinkle with cheese and bread crumbs. Dot with butter. Bake at 350° for 30 minutes. Serves 6 to 8.
Combine the shortening and onion; brown. Add the remaining ingredients; simmer for 20 minutes. (You may add water to the mixture as desired.)
Heat oven to 300°. In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 1/2-quart casserole. Cover tightly; bake 45 minutes. Serves 4.
Cream together butter and sugar. Blend in egg. In separate bowl, sift together flour, baking powder, salt, and vanilla. Add to mixture. Mix. Divide dough. Chill 2 hours. Roll out and cut with cookie cutters. Bake 8 to 10 minutes at 375 degrees. For the icing, blend confectioners sugar, water and food coloring. Ice cookies when cool.
Combine all ingredients in bowl. Place in loaf pan, lightly greased, and bake for 40 minutes at 350°.
Preheat oven to 400°. Place nuts in shallow baking pan. Combine ingredients and pour over nuts, stirring well. Bake 20 minutes, stirring several times. Cool on paper towels and store in airtight jars.
In saucepan, melt margarine. Add sugar, eggs and syrup. (In that order.) If margarine hasn't cooled, eggs will begin to cook. Divide evenly into each shell, the nuts and chocolate chips. Pour mixture into shells. Bake at 350° for 30 to 40 minutes.
In a large bowl, combine Cool Whip, mayonnaise, cream cheese and sugar. Blend thoroughly. Fold in the remaining ingredients. Chill at least 2 hours before serving. Serve on a bed of lettuce with a tea biscuit (or some other salty cookie).
Dissolve yeast in 1/2 cup lukewarm water; let stand 15 minutes. Add 3 1/2 cups lukewarm water, molasses, salt, sugar and shortening. Add enough flour to make a soft sponge. Beat thoroughly for about 10 minutes, then add rest of flour to make stiff dough. Knead, then place in greased bowl, cover and set in warm place. When doubled in bulk, knead again. Let rise once more, then shape into loaves. Let rise until light, then bake about 45 minutes in moderate oven. Brush tops with melted butter. Makes 4 medium loaves. Try adding chopped walnuts to part of the dough for a delicious nut bread.
Combine flour, salt, soda, brown sugar and oats. Cut in butter until particles are fine. Reserve 2 cups. Press in 9 x 12-inch pan. Bake at 350° for 10 minutes. Combine flour and caramel sauce. Spread over oatmeal base. Sprinkle with chocolate chips, then crumble reserved crumb mixture on top. Bake at 350° for 12 to 15 minutes.
Place beans in	bean pot with water; onion, salt and salt pork. Cook overnight. Add remaining ingredients, cook 1 to 2 hours longer.
Mix sauce and pour over vegetables. Cover and chill at least 3 hours before serving (preferably overnight). I store in Ziploc bag and turn often. Keeps 1 week.
Pour all ingredients in blender; blend well. Batter will be thin. Pour into unbaked pie shell. Bake at 400° for 30 minutes or until done.
Combine all ingredients and mix well. Pour into a greased and floured Bundt cake pan. Bake at 325° for 1 hour and 15 minutes or until done.
Beat eggs and half and half. Scramble in butter in large skillet. Put scrambled eggs in a 3-quart shallow casserole or 9 x 13-inch pan. Pour on soup, mushrooms and cheese. Top with bacon. Bake at 250° for 45 to 60 minutes. Makes 10 to 12 servings. Can be halved or doubled and can be prepared ahead of time and refrigerated. Then bake 1 1/2 hours.
Brown hamburger lightly. Layer in cake pan 1/2 of carrots and 1/2 of zucchini. Sprinkle with grated cheese. Layer hamburger, soup and taco mix. Top with zucchini, carrots and Mozzarella cheese. Bake at 325° for 45 minutes.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice, rind and egg; pour all at once in dry ingredients. Mix until all flour is dampened. Add cranberries and nuts. Spoon into greased loaf pan. Spread corners and sides slightly higher than middle. Bake at 350° for 1 hour until toothpick comes clear and crust is brown. Store overnight.
Bake a 10 inch skillet of cornbread. Let cool and crumble up in large bowl. Add chopped onion, green pepper (chopped), tomatoes (chopped) and crumbled bacon. Mix well and add mayonnaise. Serve with cooked dried beans.
Cut chicken into 1/2 inch pieces. Mix egg white, 1 tsp cornstarch, 1 tsp salt, ginger, 1 tsp soy sauce and black pepper in a big glass bowl. Stir in chicken, cover and refrigerate at least for 1 hour. Heat 1 Tbsp oil in a 10-inch skillet until hot. Stir-fry cashew until light brown about 1 minute. Drain on paper towel and sprinkle with 1/2 tsp salt. Heat 2 Tbsp oil until hot. Add chicken, stir-fry about 1 minute. Add chicken, chicken broth, and reserved mushroom liquid. Heat to boiling. Mix 1 Tbsp cornstarch, 1 Tbsp water and 1 Tbsp soy sauce. Stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashew nuts, and garnish with reserved green onion tops. Serve over white rice.
Soak bread crumbs in chicken broth. Fry onion, garlic, paprika, hot pepper and cumin seed together in some margarine. Then add bread soaked in chicken broth to the onion mixture. Add the chicken which has been cut into small pieces and heat through. If sauce appears too thick, add more broth. Add salt and pepper to taste, even more hot pepper, if desired.
Melt margarine in saucepan. Saute onion for several minutes in margarine. Cook beef until brown; drain. Pour onion, margarine and tomato sauce over mixed vegetables. Simmer several minutes. Mix cornbread mix as directed. Pour over top of beef and vegetables and bake at 350° for 45 minutes.
Cook broccoli for 5 minutes; drain. Place in casserole dish. Combine soup, eggs, cheese, onion and mayonnaise; mix well. Pour over cooked broccoli. Crush Ritz crackers; spread over top of mixture. Bake at 325° for 30 to 40 minutes.
Have ready 1 granola pie crust. Combine the remaining ingredients in a bowl. Place half of the mixture in a blender and whiz until very smooth. Empty blender into crust. Repeat with other half. Smooth out the top. Bake at 350° for 45 minutes. Chill thoroughly and serve. Top with your favorite topping or fresh fruit, if desired.
Blend butter, sugar, yolks and lemon juice. Add flour, baking powder and salt, adding milk slowly. Into this fold egg whites. Pour batter into greased and floured tube pan. Bake 1 1/2 hours at 350°. Check to see if cake is done by inserting cake tester. If no dough adheres, it is. Turn out immediately.
Saute chicken until cooked through. Boil broccoli and tortellini until cooked. Mix these together. Mix sauce as directed, and pour over chicken mixture.
Cut celery, onion and pepper into small pieces. Put on top of beef in roaster. Mix catsup, water, vinegar, salt and pepper. Pour over the beef. Roast about 3 hours if using stewing beef and 4 hours if you use a roast. As soon as tender, shred beef with fork while hot. Bake at 325°.
Combine first 4 ingredients. Sift together the flour, soda and cinnamon. Add to egg mixture. Fold in carrots. Bake in well-greased loaf pan at 350° for 1 hour.
Mix by hand. Place in a 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Combine dry ingredients; add milk and egg until fairly smooth. Cook on a hot griddle (375°). Makes 8.
Rinse sauerkraut to remove most of the salt content. Place in a 9 x 12-inch roasting pan. Slice kielbasa in 1/2-inch slices; arrange on top of sauerkraut. Top with Swiss cheese slices. Bake in a 350° oven for 25 to 30 minutes or until golden brown on top. Serves 4 to 6 people.
In Dutch oven, mix soup and milk. Drain green beans. Add and blend together. Add 1/2 can of fried onions. Blend. Put remaining onions on top and bake at 350° for 30 minutes.
Mix all ingredients and store in airtight container. For a cup of hot chocolate put 2 tablespoons mix in cup and fill with hot water.
Blend sugar and cream cheese. Blend this mixture with Cool Whip. Slice bananas on the bottom of cooked pie crust. Sprinkle chopped pecans. Spread Blueberry pie mix, then top with cream cheese - Cool Whip mixture. Chill. (Other pie mixes may be substitute in place of blueberry.)
Mix all ingredients, except peaches. Fold in peaches. Bake at 350° for 45 minutes in 9 x 13-inch pan.
Roll chicken and bacon. Secure with toothpick. Place in baking dish. Mix soup and sour cream. Spoon over chicken rolls. Bake 3 hours in oven at 275°.
Dissolve 1 cake yeast (I use 1 package dry yeast) in lukewarm water. Add sugar, salt and shortening. Add enough flour to make stiff dough. Let rise about 2 hours in warm place. Work down and make in rolls. Bake at 400° until golden brown.
Mix orange juice, lemon juice and grenadine syrup; pour over ice to chill. Just before serving, add ginger ale (chilled) and fresh fruit in season. Makes about 4 quarts.
Mix all ingredients together. Put in greased loaf pan and bake in 325° oven for 2 hours.
Soak chicken in salty water for at least 1 hour. Put in paper bag and shake to coat. In skillet, have 1 to 1 1/2 cups Crisco or oil melted and medium hot. Put pieces in hot fat. Put lid on top. Brown on both sides. Should cook in 30 minutes.
Beat all ingredients until smooth. Spread evenly into 9 x 13-inch pan or round pizza pan. Top with shredded lettuce, diced tomatoes, grated Cheddar cheese and black sliced olives. Serve with tortilla chips.
Heat oven to 350°. Grease 18 regular muffin cups. Beat butter and sugar until pale yellow and fluffy. Beat in eggs. Sift all-purpose flour with baking powder, baking soda and salt. Stir in whole wheat flour. Add vanilla to orange juice. Fold flour mixture into butter mixture alternately with orange juice, ending with flour. Fold in oranges, then nuts. Spoon into muffin cups and bake until lightly brown, about 30 minutes.
Butter a casserole. Wash scallops; pat dry. Put into a casserole. Crush crackers until fine. Add melted butter and herbs; mix. Sprinkle over scallops. Bake, uncovered, in a 350° oven for 25 minutes.