HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in large bowl. Beat, at medium speed, until well blended. Pour into a 9 x 13 x 2-inch greased and floured pan. Bake at 375° for 25 minutes.
Grind onions and peppers and drain. Add sugar, vinegar, flour and turmeric and bring to a boil. Add a small jar of mustard. Makes 4 1/2 quarts. Put at once into clean, hot sterile jars; seal.
Cream sugar and shortening; add eggs. Sift together dry ingredients; add to creamed mixture. Mix well. Roll into balls and press down. Bake until golden brown at 350° for about 8 to 10 minutes.
Mix cold water	and milk. Beat until stiff. Add fruit juice and sweetener. Pour into freezing tray and freeze until creamy firm. Makes 12 servings	of 1/2 cup each. (Calories per serving: 40.)
In a large resealable plastic bag, combine the first six ingredients. Set aside 1/3 cup for basting; add pork chops to the remaining marinade. Seal and refrigerate for several hours or overnight. Drain and discard marinade. Grill chops, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4 to 7 minutes longer or until juices run clear. Yield: 6 servings.
Cook linguini according to package. Drain and add all other ingredients. Chill for several hours.
Mix. Lightly butter pan (13 x 9-inch). Spread mixture in pan. Bake at 350° for 15 minutes.
Mix together shortening, sugar and eggs. Sift together flour, tartar, soda and salt. Mix all together. Chill dough. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons of cinnamon. Place about 2-inches apart on ungreased baking sheet. Bake until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops. Bake in 400° oven 8 to 10 minutes.
Put peas in large bowl to thaw, then add rest of ingredients. If making ahead of time, add peanuts just before serving.
Sort through and discard any foreign material. Thoroughly wash and drain beans. Combine beans, water, 1/3 cup of picante sauce, onion, salt and garlic in a Dutch oven. Bring to a boil, reduce heat and cover; simmer 3 to 4 hours or until beans are tender and mash easily. Stir occasionally. Drain beans, reserving liquid. Return beans to Dutch oven or large mixing bowl. Add butter and remaining picante sauce. Beat at low speed with mixer, adding liquid as necessary, until desired consistency.
Boil 10 minutes. Add 1 pkg. strawberry Jello. Seal while hot.
Beat pudding and milk until creamy. Then add sour cream and Cool Whip until smooth. Layer pudding, bananas and vanilla wafers. Refrigerate for several hours.
Mix together and store in airtight container. Use 2 heaping teaspoonfuls to a cup of hot water.
Cook grits in boiling water. Cut cheese in cubes and add to grits. Stir until melted. Add oleo, seasoned salt, corn and onion. Bake for 1 hour in greased casserole at 350°. May be prepared ahead of time and refrigerated or frozen, either cooked or uncooked.
Beat together first 6 ingredients with mixer at medium speed. Beat in milk gradually. Pour into a 9-inch square baking dish. Bake at 375° about 35 minutes or until knife inserted in center comes out clean. Remove from oven. Top with marshmallows and return to oven for about 12 minutes or until marshmallows are puffed and browned. Serves 6.
Cover chicken with remaining ingredients. Let marinate overnight. The longer the better. Bake at 425° for 40 to 45 minutes in a 13 x 9 x 2-inch pan. Cover if they begin to brown too fast.
Set aside bread hollowed out of loaf. Mix all other ingredients together. Spoon into hollowed out bread loaf. Bake at 350° until hot and bubbly. Dice the hollowed out bread that was set aside and serve with the baked loaf. (May need to dice extra bread.)
Mix package of pudding with 1/2 cup of water; whisk vigorously, then add Amaretto and then Cool Whip. Use this dip with fresh cut-up fruit.
Soak fryers in brine of Tender Quick or salt and water overnight. Drain; dip in vegetable oil, then roll in cracker crumbs. Put foil on cookie sheets first. Bake chicken at 325° for 1 1/2 hours. Do not salt before baking. Very good.
Separate each biscuit into three layers, put each layer into mini cupcake pan. Mix remaining ingredients; spoon mixture into biscuit. Bake at 375° for 10 - 15 minutes. Serve hot or cold.
Cut or tear 1 fresh head lettuce. Sprinkle with onion. Add crisp bacon (or Bac*Os). Next, add a layer of finely chopped cauliflower. Add frozen peas. Mix salad dressing with sugar. Spread over top. Sprinkle with cheese. Best when refrigerated overnight!
Place halibut in a well buttered baking dish. Combine all ingredients except cheese, and pour over the halibut. Bake at 350° for 20-25 minutes. Sprinkle cheese over top and broil just long enough to brown the cheese lightly.
Mix all together and roll into 2 logs. Roll 1 log in parsley flakes and the other in paprika. Chill. Slice and serve on Ritz crackers. Very nice at Christmas time.
Layer 8 slices of bread in greased 9 x 13-inch pan. Spread sausage and cheese over. Add rest of bread. Mix eggs, mustard and milk. Pour mixture over bread. Refrigerate overnight, covered. Bake, uncovered, at 350° for 1 hour.
Melt margarine and Crisco; add remaining ingredients in order. Mix with spoon. Chill mixture 30 minutes. Drop and bake at 350°.
Boil butter, brown sugar and Karo syrup until crackle stage. Add vanilla when done. Pour into cookie sheet until cool, then pull until pearly.
Melt butter in skillet. Add onions and 1/4 teaspoon salt; cook and stir until onions are tender. Keep warm over low heat.
Dissolve yeast in warm water and set aside. Mix dry ingredients together and cut in shortening. Add the yeast and water. Mix in warm mashed sweet potatoes, adding enough to make a smooth dough.
Brown meat. In a small roaster or casserole, layer as follows: meat, onions, Creamettes and celery. Add water if dish appears dry.
Mix together crust. Bake at 350° for 20 minutes. Let cool.
Preheat oven to 350°. Blend cream cheese well; add eggs and sugar, mixing well, scraping bowl. Add vanilla and cream, beating about 15 minutes (the longer the mixing the higher the cake). Add mixture to graham cracker crust. Bake in 350° oven for 1 hour or until done. Then leave in oven for 1 hour more with heat off (put pan of water in oven with cake).
Mix mayonnaise, sour cream and whipped cream cheese. Spread on large flat dish, like a meat platter, then add other ingredients in order given, sprinkling Mozzarella cheese over the top. Serve with corn chips. Enjoy!!
Melt chocolate and butter in saucepan over very low heat, stirring constantly, until smooth. Remove from heat. Mix flour, salt and baking powder. Beat eggs thoroughly. Gradually beat in sugar. Blend in chocolate mixture and vanilla. Add flour mixture; stir well. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 25 minutes. Cool in pan. Cut into squares or bars. Makes 20.
Put in shallow casserole and top with cracker crumbs. Moisten with butter and Bake.
Bring margarine, cocoa and milk to a boil. Remove from heat and add powdered sugar, vanilla and nuts. Spread on cake while hot.
Mix the first 3 ingredients. Add the sugar and dry milk. Add coconut. Drop on wax paper lined cookie sheet. Top with melted chocolate. Refrigerate overnight.
Cook margarine, brown sugar and Pet milk until it comes to a boil. Add	pecans and spread on pie. Put back in oven for 5 minutes.
Clean onions, cut into 1/4-inch slices and separate rings. Combine slightly beaten egg yolk and mix in flour, salt and one teaspoon melted Crisco until smooth. Dip onion rings in batter. Fry in 3/4-inch Crisco, heated to 365°, in a skillet. Cook until lightly brown. Drain on paper towels. Serve hot.
Saute ground beef, onion and garlic in butter. Add seasonings, olives and tomato sauce. In a round 2-quart casserole, alternate layers of buttered tortillas, meat sauce and cheese, ending with tortillas and cheese. Pour water down side of casserole dish, cover and bake at 400° for 30 minutes. Cut into wedges. Serves 8.
Preheat oven to 375. With wax paper, line the bottom of a 13 X 9 baking pan. Beat the eggs in a large bowl at high speed for 2 minutes. Reserve 1 Cup dry brownie mix an the chocolate flavor packet for the chocolate sauce. Combine the remaining mix and baking powder; add to the beaten eggs. Blend at lowest speed just until mixed, batter will be thin. Pour in to the wax lined pan. Bake at 375 for 12-15 minutes. test with toothpick for doneness. Immediately after baking cut around the sides and turn out on a cloth covered with confectioners sugar. Remove the wax paper and roll cake and cloth together, start with the long side. Cool completely.
Preheat oven to 375°. In small saucepan, heat margarine until bubbly and hot. Add onion; saute briefly (do not brown). Add flour and stir quickly to thoroughly combine. Remove from heat and gradually stir in milk, stirring until thoroughly blended. Return to heat and cook, stirring constantly, until slightly thickened. Add cheese and cook over low heat, stirring occasionally, until sauce is thick and creamy, about 2 minutes.
Mix sugar, cornstarch and salt in top of double boiler. Blend in milk gradually. Cook over boiling water, stirring occasionally until thickened, about 12 to 15 minutes. Stir a small amount of hot cornstarch mixture into the beaten eggs, then stir the eggs into the remaining cornstarch mixture. Cook over boiling water 4 to 5 minutes longer, stirring constantly. Chill thoroughly (this is essential for a smooth cream). Stir in vanilla and chilled cream. Fill a 1-gallon freezer container not more than 2/3 full. Freeze in a hand-cranked or electric freezer with a mixture of 1 part ice cream salt and 6 parts crushed ice.
Heat marshmallows and milk in double boiler until melted. Remove from heat. Stir in vanilla, salt, extract and color. Put on ice until chilled. Beat heavy cream until stiff. Mix into cooled marshmallow mixture. Pour into Oreo crust. Put in freezer. Thaw before eating.
Mix all ingredients together. Bake in a 9 x 13-inch pan. Bake at 350° for 50 minutes.
Mix pretzels, oleo and 3 tablespoons sugar together. Press in 13 x 9-inch pan. Bake at 400° for 7 minutes. Let cool.
Mix first 5 ingredients, form into 1-inch balls. Mix soup and water; heat to boil. Drop meat balls into soup mixture and cover tightly. Cook for 40 minutes (simmer).
Mix the sugar and milk. Bring to a boil and boil 6 full minutes, stirring. Remove from heat and stir in margarine, chocolate, vanilla and nuts. Spread in large pan and let cool. Cut in squares. Yields approximately 5 pounds.
In a saucepan, melt butter. Stir in flour and cook until thick. Gradually stir in milk and cook until bubbly and thickened. Stir in cheese, salt and pepper. Remove from heat. Place three asparagus stalks on each ham slice. Roll up; fasten with toothpicks, if necessary. Place in a 13 x 9 x 2-inch baking dish. Cover with cheese sauce. Sprinkle with crumbs. Bake at 375° for 20 minutes.
Add pickling lime to water. Slice cucumbers. Put in lime water. Soak overnight or 12 hours in crockery on enamelware. Add sugar, vinegar and pickle mix in large pan. Bring to boil. Pour over packed pickles in jars. Cap each jar when filled. Process 10 minutes in boiling water bath.
Cook bacon and set aside for later. Cook ground beef and onion in bacon drippings. This is when I like to add salt, pepper and garlic salt. Depending on your taste, you could add Worcestershire sauce, chili powder or even Tabasco sauce. When beef is browned, add potatoes and tomatoes. Cook until potatoes are soft, but not mushy, about 30 to 45 minutes. Add corn and beans and simmer until they are hot. Crumble bacon in a separate bowl. Serve in bowls topped with crumbled bacon.* Serves 4 to 5 people.
Mix eggs, cake mix and pudding together. Put into a greased cookie sheet with sides. Top mixture with the chocolate chips, sugar and nuts. Bake at 350° until done (about 20 to 25 minutes).
Pound steak to 1/4-inch thickness; cut into 6 pieces. Blend egg and milk. Combine cracker crumbs, salt and pepper. Dip meat in egg mixture, then in crumbs. Slowly brown meat in hot oil. Cover tightly and cook over low heat until the meat is tender, approximately 45 minutes.
Line a 9 x 13-inch pan with wax paper. Mix first 5 ingredients. Pour into pan. Pour cake mix over pumpkin mix as evenly as possible. Pat in pecans. Pour margarine over. Bake for 50 to 60 minutes at 350°. Turn pan upside down and dump cake on cookie sheet. Cool and frost:
In bowl, combine oats, cocoa, nuts and coconut in pan. Put sugar, milk and butter. Bring to a boil, stirring to combine. Pour over oats mixture. Mix lightly until blended. Drop by teaspoon on wax paper. Let stand until firm.
Cut biscuits in half. Melt sugar, milk and butter together until liquid. Drop biscuits in mixture just enough to coat biscuits. Drop in an angel food pan. If any mixture is left, pour in pan also. Bake at 350° for 30 to 35 minutes. Add nuts, if desired.
Mix first 3 ingredients by hand. Add flour and baking powder. Bring margarine and milk to boil to melt margarine. Add. Bake 25 minutes at 350°. Spread peanut butter over hot cake. When cooled, melt Hershey bar and pour over peanut butter.
Preheat oven to 350°. Mix eggs and milk and set aside. Cook broccoli with 1/8 teaspoon salt until tender; discard stalks. Cut into flowerets. Alternate broccoli and cheese in pie crust.
Brown pork chops in a skillet with a lid. When you turn to brown on the second side, add chopped onions. When the pork chops are brown, sprinkle rice over them; add salt and pepper. Pour the tomatoes on top with pepper rings. Cover and cook in 400° oven for 30 to 45 minutes or until rice is done. Steak or hamburger can be substituted for pork chops.
Mix cherry jello with boiling water. Add miniature marshmallows; stir until melted, then add cold water. Add drained fruit cocktail, peaches, bananas and nuts. Pour in a 9 x 13-inch casserole dish and refrigerate until firm.
Brown meat and pour off grease. Add garlic, basil, tomatoes and tomato paste and simmer, uncovered, for 30 minutes. In a separate bowl, mix cottage cheese, Parmesan, Ricotta, parsley, egg, salt and pepper. Cook noodles and drain. In bottom of 9 x 13 pan, put 1/2 noodles, 1/2 cheese mixture, Mozzarella slices, then 1/2 meat sauce. Repeat. Bake at 375° for 30 minutes.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed (electric mixer) until creamy. Beat eggs into creamed mixture. Combine flour, salt and baking soda. Combine flour mixture into creamed mixture. Blend well and by hand stir in the chocolate chips, mini M&M's and sunflower seeds (which are mixed together before dropping in the mixture). Drop round teaspoons of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes before placing in cookie jar. Yields about 6 dozen cookies.
Mix together egg, milk and oil. Add flour and salt. Beat until smooth. Pour into cupcake pans, well greased and 1/2 full. Bake at 450° for 20 minutes.
Brown sausage. Drain. Melt cheese and add picante sauce to sausage. Simmer all ingredients for 5 minutes. Great with tortilla chips.
Boil eggs until hard boiled stage, cool, peel and cut in half. Discard the yolk. Mash the potatoes and season with salt, pepper, mustard and sweet pickle relish. Fill eggs with the potato mixture and sprinkle with paprika. Refrigerate until ready to serve.
In large bowl, mix all vegetables together. In saucepan, mix together vinegar, oil, sugar and salt. Bring to a boil. Cool. Pour over vegetable mixture and marinate for 24 hours. Pour off liquid and serve. Serves 10.
In large mixing bowl mix all ingredients well. Place in a 13 x 9 inch greased baking dish. bake at 350° for approximately 35 or 40 minutes. Yield: 12 - 15 servings.
Place chicken in baking dish. Prepare stuffing according to box. Spoon over chicken. Sprinkle with cheese. Cover with foil, place in a 350 oven and bake for 45 minutes.
Heat oven to 425°. Dip cut up chicken in 1/2 cup undiluted milk. Roll in mixture of 1 cup Bisquick, salt, pepper and paprika. Melt the shortening in a 13 x 9 1/2 x 2-inch pan in the oven. Add chicken, skin side down, and bake 50 to 60 minutes.
Mix all ingredients together and pour into greased loaf pan. Bake at 350° for 1 hour. After 15 minutes, remove from pan and cool completely on rack.
Mix cake mix according to instructions on the box. Pour 1/2 the batter into 9 x 13-inch pan that is greased and floured. Sprinkle 1/2 the sugar-butter-spice-nut-flour mixture over the batter. Pour the balance of cake batter over the top, with balance of sugar mix sprinkled over all. Bake according to cake instructions on box. Cool slightly, then remove from pan. Sprinkle powdered sugar over warm cake.
Fill a 9 x 13 x 2-inch baking pan with fresh sweet corn cut from cob. Melt margarine and pour it over the corn. Pour the half and half or milk over it and bake in oven at 350° for 1 hour, stirring every 15 minutes. Bag, seal and cool corn and then put in freezer.
Cook until berries burst. While still hot, add raspberry Jell-O. Drain 1 can crushed pineapple; add to cranberry mixture. Refrigerate. Better after 24 hours.
Fry streak of lean; drain and set aside. In drippings, saute onions and potatoes until slightly done. Drain off drippings and add tomato soup with 2 cans of water to dilute each can. Add mushroom soup, vinegar, 57 sauce, Worcestershire sauce, Tabasco sauce, salt and pepper. Return meat to stew and let simmer, stirring occasionally. Add chicken pieces and let cook about 1 hour over medium heat, stirring occasionally. Serve over cooked rice. Serves approximately 20 people.
Combine chicken, soup, water, chestnuts, spaghetti, 1/2 cup Cheddar, 1/2 c. Parmesan cheese, milk and pimento. Mix and place in casserole. Bake 45 minutes at 350°. Top with remaining cheeses and bake longer until melted.
Combine ingredients in a medium bowl, toss well. Arrange on baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes, stirring occasionally.
Saute onion and celery in butter until tender. In a large bowl, mix celery, onion, broccoli, rice, Cheez Whiz and soups. Pour into 2-quart casserole dish and bake at 350° for 20 to 30 minutes. Top with grated cheese and bake for another 5 minutes.
Cook macaroni according to package directions. Drain. Cook meat, onion and garlic until meat is not pink. Drain and rinse. Add salt, pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning. Bring to boil; simmer 5 minutes. Mix in cooked macaroni. Simmer 5 more minutes.
Mix all ingredients (add nuts, coconut, etc, if you like). Bake in ungreased sheet at 350° for 8 to 10 minutes.
In one pot, you cook the rice. Whenever it is a little fried, you put the tomatoes, garlic, onion and salt in. Mix it up in a mixer. You have to add 3 cups of water and cover it up. Leave it to cook with a little bit of fire until it becomes dry. You can serve it with any kind of meat.
Stir syrup and sugar together in microwave-safe bowl. Cover with plastic wrap. Cook on High for 9 to 12 minutes. Remove from microwave and add flavoring and food coloring. Pour in buttered pan. Let set. Cool. Crack.
Combine sugar and water. Place over low heat, stirring until sugar is dissolved. Add fruit juices and bananas, mixing well. Cool. Freeze until firm.
Boil chicken until tender, cube it, then layer this in a greased 9 x 13-inch baking dish or pan.
Combine soup, 1/2 cup cheese and salt in bowl. Stir in milk and potatoes gradually. Place in greased baking dish. Top with remaining cheese. Bake at 350° for 1 hour.
Slice top of tomatoes off and throw away. Spoon out insides and drain on paper towel. In a mixing bowl, combine remaining ingredients. When tomatoes have drained good, spoon mixture into tomatoes. Chill for several hours, then serve.
Clean chicken and place in large Ziploc freezer bag. Pour in Italian salad dressing and close bag. Marinate in fridge overnight, turning bag occasionally. Next day, grill and sprinkle with lemon pepper.
Boil potatoes until tender; drain. Mix all other ingredients together. Pour into 2 pie shells and bake 30 to 35 minutes at 350°.
Spray a large pan with Pam. Cook turkey until broken apart and browned. Add all other ingredients, including some fluid from the canned vegetables to make a sauce. Cover and simmer about 20 minutes. Serves 6 to 8.
Mix oil, eggs, pudding, cake mix and milk with beater for 5 minutes. Fold in chips with grated chips. Bake at 350° for 1 hour.
Cook rice in boiling water until tender. Add other ingredients. Sprinkle top with paprika for color.	Bake uncovered at 350° for about 30 minutes.
Mix flour and butter very well. Beat egg and add to flour mixture, stirring well. Add enough milk to make soft dough. Knead well. Set aside for 10 to 15 minutes. When ready to fry, get small amounts of dough. Roll out on floured surface until thin. Place in hot skillet with 1 1/2 to 2-inches of grease. Cook until golden brown on both sides.
Mix all ingredients except cheese and pour in buttered dish. Cover with foil and bake 45 minutes at 350°. Uncover and sprinkle with grated cheese. Return to oven until cheese melts.
Mix as directed. Cook as directed. Place a little butter on top of each muffin. Serve to all that join you for dinner. Serve hot.
Mix water, salt and cheese. Add egg yolks that have been well beaten. Into this mixture, cut and fold stiffly beaten egg whites. Pour into buttered dish and cook 30 minutes in moderate oven.
Dip slices of banana into pineapple juice. Alternate chunks of pineapple with slices of bananas and strawberries on 5 or 7-inch skewers. Place a cherry at the end of each skewers.
Combine sugar, flour and meal. Add butter and eggs. Mix well. Add milk and vanilla. Pour in pie shell. Bake in a preheated oven at 425° for 10 minutes. Reduce to 325° for 30 minutes. When pie begins to brown, cover with foil to prevent burning.
Melt butter; fry onion until soft. Add rest of ingredients. Cook over low heat for an hour. If sauce becomes thick, add a little water. I usually use 4 times the recipe to make a quart of sauce. Put in 2 pint jars. You can freeze if you like. Also, I make it in microwave. After butter, I usually microwave one minute for each 2 ingredients, then for 5 minutes when all ingredients are added.
Mix and store in a screw top jar. Use the amount desired in a cup of hot water, usually about 1 teaspoon per cup.
Spread bean dip on bottom of a platter. Mix all balance of ingredients. Spread on top of bean dip. Cover with grated cheese. Serve with taco chips for dipping.
Boil the sugar, water and spices until syrup threads form from spoon (293° on candy thermometer). Drop peanuts into syrup; stir until nuts are dry looking. Pour out onto waxed paper; let stand until cold and dry. Remove from paper and separate clumps, if needed. Store in covered container in cool, dry spot until needed. Makes 1 1/2 pounds.
Mix all ingredients. Pour into a 9-inch unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Blend margarine with white sugar, brown sugar, vanilla and water. Beat in egg. Add flour, baking soda, salt and nuts. Spread in 13 x 9 x 2 pan; sprinkle with chocolate chips. Place in 375° oven for 1 minute. Remove and run knife through, to marbleize. Return to oven and bake 12 to 14 minutes.
Cook fettuccini according to package directions in skillet or wok. Stir-fry cauliflower, peas, broccoli and carrots in oil 2 minutes. Add zucchini and garlic. Stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat. Cover and simmer for 2 minutes. Drain fettuccini. Toss with vegetables. Sprinkle with cheese. Makes 2 servings.
Cook broccoli and drain. Drain and cut artichoke hearts into quarters. Blend butter, cream cheese and lemon juice. Add to broccoli. Place artichoke hearts on the bottom of a greased 3-quart casserole. Add broccoli mixture. Top with cracker crumbs and dot with butter. Bake in preheated oven at 350° for 25 minutes. Serves 8.
Boil chicken in water seasoned with bay leaf, celery and rosemary. Mix together soups and taco sauce. Add onion and olives. Layer tortilla chips, chicken, cheese and soup mix in 3-quart casserole dish. Bake at 350° until bubbling in center, about 30 minutes (may want to stir after 15 minutes to even out layers).