HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the margarine and brown sugar. Add mincemeat, eggs and flavoring. Sift together the flour, baking powder and salt; add to mincemeat mixture and mix thoroughly. Add chopped nuts. Bake in a greased 13 x 9-inch pan at 350° for 40 to 45 minutes. Cool.
In a heavy 12-inch skillet, brown almonds over medium heat about 5 minutes or until golden. Remove from skillet; set aside.
Heat pineapple and add Jell-O. Stir until dissolved; let cool. Add yogurt, Cool Whip and nuts. Mix well. Pour into mold and chill.
Cook noodles in salted water and drain. Brown ground beef and season with salt and pepper. Put in casserole dish in alternate layers, starting with noodles, then beef, then cheese, then soup, repeating until all is used. Bake at 350° for 35 to 45 minutes. May be garnished with parsley.
Slice onions; cut each slice in half. Saute onions in 1/4 cup butter in a Dutch oven until crisp-tender; spoon into lightly greased 13 x 9 x 2-inch baking dish.
Mix all ingredients together. Pour into a 9 x 13-inch pan or a Bundt prepared pan. Bake at 350° for 35 to 40 minutes. When cooled, sprinkle with powdered sugar.
Preheat oven to 350°. Sift dry ingredients and stir in dates, nuts and eggs. Pour into greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven about 15 minutes. Cut while warm. Cool and remove. Roll in confectioners sugar.
Beat egg in milk. Mix together dry ingredients. Add to egg mixture. Roll thin and cut in squares. Drop in broth until done.
Slice end off bread (1 to 1 1/2-inches) and pull out part of center to make room for stuffing. Saute meat, onion and bell pepper. Stir in broccoli and Cheez Whiz. Spoon mixture into bread and put bread back together. Wrap each in foil. Heat at 300° until warmed. Freezes well. Let thaw and bake 15 minutes at 350°.
Beat pumpkin mixture until smooth, then pour in 9 x 13-inch pan. Mix yellow cake mix and margarine until like pie crust. Sprinkle over pumpkin mixture. Bake at 350°. When about half done, sprinkle with the chopped nuts and continue baking. (If you add the nuts at the start of baking, they will get too brown.)
Place cooked and cut up chicken into a 9 x 13-inch greased pan. Add carrots and potatoes over chicken. Mix soup and broth; pour over mixture in pan. In another bowl, melt margarine. Add flour and milk, mixed thoroughly, and spoon over chicken mixture. Bake at 350° for 1 1/2 hours, covered with foil. Remove foil to brown.
Into large mixing bowl, cream butter, eggs, vanilla and milk. Add baking powder, salt, graham cracker crumbs, sugar, drained pineapple, coconut and walnuts. Mix together for about 2 minutes. Pour into a greased and floured tube pan. Bake in oven at 350° for 1 hour and 15 minutes. Cake will be very moist.
In a greased 2-quart casserole, place alternating layers of oysters with liquid and crackers, dotting each layer with butter and sprinkling with pepper. Add milk until liquid almost reaches top of casserole. Dot with remaining margarine or butter. Bake at 350° until browned, 45 to 60 minutes. Makes 6 generous servings.
Preheat oven at 425°. Lightly oil iron skillet or heavy baking pan and heat in oven. Sift dry ingredients. Beat egg whites, buttermilk and oil; add to dry ingredients. Stir lightly with wooden spoon. Pour batter into preheated skillet. Bake 20 to 25 minutes or until done. Makes 6 servings, 160 calories per serving.
Boil and cut up chicken. Pour noodles in bottom of a large casserole. Combine rest of ingredients and mix well. Pour this over the noodles. Top with rest of noodles. Bake 1 hour at 350°.
Put roast in roasting pan, season with salt, pepper, and garlic. Cut onion, green onions, and bell peppers up and place on roast. Fill pot up almost halfway with water. Cook 1 hour at 350°.
Cut up corned beef and add tomatoes and beans. Bring to a boil. Reduce heat and simmer. Serve with onions and cornbread.
Mix together. Put in 2 pie or cake pans. Dot with 1 tablespoon margarine in small pieces. Bake at 350° for 25 minutes.
Sift flour, baking powder, salt and sugar together 3 times. Cream butter and add well beaten egg. Add milk and mix all together. Spread in a pan, about 3/8-inch thick. Cover with apples (peeled, cored and sliced). Lay in rows, overlapping each other. Dot with butter and sprinkle with cinnamon and sugar. Bake about 30 minutes in a 350° oven. Serve while still warm.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260°. In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds it shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon on waxed paper.
Combine dry ingredients in a large bowl. Add all the rest and beat together well. Bake in greased and floured pan at 350° for 40 to 45 minutes. Do toothpick test after 35 minutes.
Put peanut butter between 2 Ritz crackers and dip in melted bulk milk chocolate until completely covered. Place on wax paper until dry.
Place a large flour tortilla on a paper towel. Microwave on High for 30 seconds or until soft. Cool. Fold tortilla into quarters. With scissors, cut out small pieces; unfold and set aside. Place another tortilla on plate and sprinkle with Cheddar cheese. Top with other tortilla. Microwave on High for 45 to 60 seconds or until cheese melts. Cut in quarters and serve with salsa.
Heat peas and water to boiling; boil gently 2 minutes. Remove from heat. Cover and let stand 1 hour. Add ingredients. Heat to boiling. Reduce heat and simmer 2 1/2 to 3 hours or until peas are very soft. Remove bone; trim meat from bone and add to soup. If desired thin with milk or water; season to taste. Makes 6 cups. You can substitute 1 pound ham shank or ham hocks for ham bone.
Cream sugar, eggs and oil. Sift flour, salt and baking powder. Add alternately to ingredients the milk. Add remaining ingredients. Grease and flour 4 small loaf pans. Bake at 350° for 40 to 45 minutes until toothpick comes out clean. Times may vary according to pan size.
Preheat oven to 325° and grease two loaf pans (8-inch). Mix eggs, oil, sugar, vanilla and zucchini until well blended. Fold in dry ingredients including nuts. Turn batter into baking pans. Bake approximately 1 hour.
Saut celery, onion and green pepper in butter. Cook celery and onion down until all celery juice has evaporated. Cook wild rice in chicken broth. Add cooked white rice. Mix all ingredients and put in a casserole dish. Be generous with almonds on top. Bake in 325° oven about an hour.
Sift together first 7 ingredients. In a large bowl mix Crisco, sugar and eggs. Mix for 1 1/2 minutes. Add prunes. Add sifted flour mixture alternately with 1 cup buttermilk. Beat on medium speed for 2 minutes. Pour batter into two 9-inch layer cake pans, greased and floured. Bake at 350° for about 35 minutes. Remove from pans and cool. Frost with Buttermilk Icing.
In a skillet coated with vegetable spray, brown chops on both sides. Drain off any fat. Top chops with apple slices, raisins and lemon rind. Pour apple juices over top. Cover and simmer 20 minutes until tender.
Heat oven to 375°. Mix first 5 ingredients thoroughly. Stir in dry ingredients. Mix in nuts (optional) and chocolate chips. Drop rounded teaspoons on ungreased cookie sheet. Bake 8 to 10 minutes or until delicately brown.	Slightly cool before taking off of pan. Yield: 4 to 5 dozen (2-inch) cookies.
Pour all liquid off pickles and rinse. Add sugar. Shake pickles and sugar together and let juice form.
Pack cucumbers in jar with 1 head of dill, 1 hot pepper and 1 clove garlic on top and bottom of jar. Boil water, vinegar and salt; pour over cucumbers and seal.
Layer half the peaches, bananas and strawberries in a serving bowl. Top with half of the coconut; repeat. Chill.
Forget greasy potato chips. A new treat has 40 calories and no fat at all. Sprinkle slices of sweet potatoes with salt, cinnamon, sugar or chili powder and pop them in a microwave for four or five minutes on High. Yum.
Combine beef, onion, salt and pepper; cook over medium heat until meat is brown. Drain. Add potatoes and water. Cover and cook until potatoes are tender. Add remaining ingredients. Cover and simmer about 1 hour, stirring occasionally.
Cook cauliflower until tender. Place in 8-inch glass dish. Cover with slices of yellow American cheese. Crumble on Ritz crackers. Drizzle melted margarine over crackers. Bake uncovered 30 minutes at 350°.
Preheat oven to 400°. Drain oysters; remove liquor. Coarsely crush wafers by hand. Melt 1/2 cup butter; combine with oyster liquor and cream. Butter a 7 x 7-inch casserole dish and line bottom with 1 cup crushed crackers. Lay one layer of oysters over crackers. Drizzle 1/3 of cream mixture over oysters. Sprinkle lightly with nutmeg, salt and pepper. Cover oysters with 1 cup crushed crackers. Put second layer of oysters on crackers; repeat with 1/3 of cream mixture. Once again, season. Top with final cup crushed crackers; drizzle remaining cream mixture over all. Dot with butter. Bake for 20 minutes.
Mix all ingredients, except cake mix, margarine and nuts. Pour into a greased baking pan. Sprinkle cake mix on top; drizzle margarine over the cake mix. Top with chopped nuts. Bake at 350° for 1 hour only.
Follow directions on box for cooking noodles. Chop onions, tomatoes and the meat of your choice. Zucchini should be thinly sliced. In a large bowl, put in the noodles and add remaining ingredients. Toss well. Ready to serve.
Mix soups and water. Stir in rice. Put in 13 x 9-inch pan. Place chicken on top. Cook 1 hour or until done at 350°.
Place potato slices in greased casserole dish. Add onions. Then spread soup, water and pimento over potatoes. Add floured pork chops on top. Bake 45 minutes in 400° oven.
Cream butter, shortening and sugar. Add eggs. Mix all other ingredients. Fill greased muffin tin 2/3 full. Bake at 400° for 15 minutes or until browned.
Brown hamburger and drain; add taco seasoning. Mix and let cool. Add the hamburger mixture to the remaining ingredients; mix together and serve.
Puree strawberries in blender. Blend in orange juice. Divide into 6 to 8 glasses. Fill to the tops with ginger ale.
In large Teflon coated frypan, heat olive oil over medium heat. Cook chourico sausage, onion and garlic until sausage is cooked through and vegetables are softened and begin to brown. Remove chourico and set aside.
Mix molasses with ginger. Pour on the boiling water slowly and boil for one minute. Add hot milk and serve.
Mix sugar and cornstarch together. Add water. Stir well. Put in microwave and cook on High for 6 to 8 minutes. Stir in Jell-O. Let cool. Add peaches and sugar if they are bitter. Pour in pie shell. Top with Cool Whip and refrigerate.
Mix first 8 ingredients; form into patties. Fry 7 to 8 minutes in hot oil or butter. Garnish with hot sauteed mushrooms.
Sift together flour, sugar, baking powder, soda, nutmeg and salt. With a fork, stir in buttermilk, cooking oil and egg. Beat until smooth. Drop by teaspoons into hot fat at 375°. Too large puffs will not cook through. Drain on paper towels. Roll warm rolls in 4x sugar that has been sifted.
Dissolve together the cornstarch and sherry, then add chicken broth, soy sauce, ketchup, chili paste and sugar. Set aside. Preheat a pan until hot then add the oil. Add garlic, ginger and shrimp, stir fry for 2 minutes, shrimp will be pink and becoming firm. Add the scallions and stir fry for 1 more minute. Add the broth mixture and stir until thickened. Serve with rice. Peapods may be added with the onions.
Preheat oven to 450°. In baking pan, blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, 60 minutes or until tender and golden brown. Garnish, if desired, with chopped parsley. Makes 8 servings.
Mix Love and Loyalty constantly with Faith. Blend in Tenderness, Kindness and Understanding. Add Friendship for flavor and Hope for success. Sprinkle abundantly with Laughter. Bake during family worship and serve generous helpings daily.
Cream butter and sugar until creamy. Add eggs one at a time. Add salt and stir in chocolate syrup, flour and vanilla. Add nuts and blend well. Pour into greased and lightly floured 8-inch square microwave pan or dish. Cook on High power for about 3 minutes, let set for 3 minutes, then on High power	again for 3 minutes, let set 3 times. Last, microwave on High for 2 minutes or until batter sets to your liking. Cut into squares and remove from pan. Garnish with nuts and powdered sugar. Shield corner of dish with foil triangle to cook evenly.	Turn dish half	turn after each 3 minutes of cooking unless microwave is rotating one.
Combine sugar, water and cornstarch. Cook until thick and clear. Add strawberries. Pour into a 9-inch baked pie crust. Refrigerate.
Place sugar, salt and butter in a bowl. Mix smoothly and pour the scalded milk over them. Let this cool to lukewarm, then add the well-beaten eggs and dissolved yeast. Add half of the flour and beat well. Stir in remaining flour adding more, if needed. (Dough should form a soft ball on the spoon and come away from the side of the bowl.) Set bowl in a warm place, free from drafts, until dough doubles in bulk. Stir well and let raise again until double in bulk. Stir well and let raise again until double in bulk. Turn onto floured board. Knead several times. Roll to about 1/4-inch thickness. Brush with melted butter. Sprinkle thickly with sugar and cinnamon (nuts or raisins are optional). Roll (jelly-roll fashion) and slice in pieces 1-inch long. Place in a well-greased pan and allow to rise until double in size. Bake at 425° for 15 to 20 minutes.
Pare, core and cut apples into small wedges. Melt margarine. Add brown sugar in saucepan over low heat. Remove saucepan from heat. Stir in apples; coat with brown sugar and margarine mixture. Add water and nutmeg. Cook apples over medium-high heat to boiling. Reduce heat; cover and simmer on low for about 20 minutes, or until apples are tender. Serve warm or cold.
Blend in double boiler or microwave the caramels and evaporated milk. Mix together until dough holds together the cake mix, melted oleo and evaporated milk.
Combine all ingredients, except sugar, in large bowl. Stir and blend. Using 1 teaspoon at a time, form into a ball. Roll in sugar. Store in covered jar. I store them in the fridge.
Brown meat in deep steak pot. Add water to cover and plus. Add celery and onion. Add tomatoes, carrots and potatoes during the last hour of cooking. Season to taste and add spaghetti the last 30 minutes. Other vegetables may be added. Do not add potatoes if you plan to freeze.
Combine sugar and milk in heavy saucepan; bring to boil, stirring constantly. Reduce heat and simmer 6 minutes without stirring. Remove from heat; add chocolate. Stir to blend. Stir in butter and vanilla. Chill until mixture begins to thicken. Beat until thick and frost.
Cut up bacon and cook with sliced onions and garlic about 10 minutes. Combine all ingredients and bake for 45 minutes at 375°.
Mix dry Jell-O into cottage cheese. Add mandarin oranges and pineapple. Fold in Cool Whip.
Combine all ingredients and refrigerate overnight. Serve with hollowed out pumpernickel round bread. Dip with bread sticks.
Separate crescent dough into 8 rectangles. Press at perforations to seal. Roll out each rectangle and cut in halves, forming 16 squares. Combine chicken and 1 cup cheese; put 2 tablespoons mixture in each square of dough. Roll up, allowing edges to overlap. Put in shallow casserole, seam down. Combine milk, soup and 1 cup cheese. Spread over chicken roll-ups and bake at 350° for 30 minutes or until dough is cooked and casserole bubbly. Serves 6 to 8.
Dissolve Jell-O. Add 2 small packages frozen strawberries (undrained). Mash 3 bananas and add to drained crushed pineapple. Add nuts (optional). Pour half mixture in pan. Let jell. Spread with sour cream, then pour remaining Jell-O into pan and jell.
Combine butter and peanut butter in a 2-quart glass bowl. Cover with paper towel and microwave for 1 1/2 minutes on High power. Stir in graham cracker crumbs and powdered sugar. Press mixture into an 11 x 7 x 1 1/2-inch dish. Combine chocolate chips and shortening in a 2 cup glass bowl and microwave at Medium power 2 minutes or until chocolate melts. Spread over peanut butter mixture. Chill and cut into squares.
Cook manicotti shells according to directions; drain. Mix onion, spinach, bouillon, garlic powder, thyme, cottage cheese, eggs and Parmesan. Fill shells with mixture; arrange in greased 13 x 9 x 2-inch pan. Pour tomato sauce over shells. Sprinkle with Mozzarella. Cover and cook at 350° until hot and bubbly, about 25 minutes. Makes five servings.
Mix all ingredients. Form into balls. Bake at 350° for 10 to 15 minutes. Can be frozen on trays and sealed for later.
Cream butter and sugar. Add eggs. Mix molasses and baking powder; add to batter. Mix spices to flour; alternate flour and liquid. Add raisins, currants and walnuts. Pour in greased and floured tube pans. Bake in a 250° oven for 3 hours.
Layer ingredients; repeat layers. Bake at 350° for 20 to 30 minutes.
Brown meat; drain off any fat. Add onion and green pepper. Add other ingredients and simmer for about 30 minutes. Serve on buns.
Mix together ingredients, adding all but 1/2 the cheese. Heat oil and pour mixture in skillet while hot. Sprinkle 1/2 cheese on top. Bake at 400° for 40 minutes. Great!
Boil sugars and water until soft ball stage (240°). Remove and add dash of salt, vanilla and butter. Beat until gloss comes off and spoon immediately onto wax paper.
Mix butter, cake mix and 1 egg and pour into 9 x 13-inch pan. Cream powdered sugar and cream cheese; add 2 eggs. Mix well and pour over cake batter. Bake at 350° for 35 minutes. Options: Chocolate or butter cake mixes.
Preheat oven to 350°. Mix all ingredients in a large mixing bowl. Bake at 350° for 1 hour.
Wash and trim carrots; split into 2-inch lengths. Wrap each carrot with 1 bacon half and secure with toothpick. Wrap in tinfoil loosely and place on cookie sheet. Bake at 350° until carrots and bacon are done. Do not add water.
Mix together Jell-O, salt, cornstarch, sugar and water. Cook 5 minutes after bubbling. Put berries in pie shell. Pour sauce over berries. Refrigerate a few hours. Top with whipped cream.
Add horseradish to mayonnaise and mix well. Add more horseradish if not spicy enough. Good substitute for tartar sauce.
Combine all ingredients. Drop by teaspoonfuls into boiling chicken broth. Cover; simmer 5 to 8 minutes.
Place in order as listed preceeding peas; spread 1 to 2 cups Hellmann's mayonnaise (regular or light) with 1 tablespoon sugar per cup (mixed in). Cover well with any kind of grated sharp cheese. Cover with bacon bits. Let set 24 hours (or less), your choice.
Blend together soups, cream, lobster and cayenne and bring to simmering point. When mixture is hot, stir in sherry and butter. Serve with sprinkling of chives and Parmesan cheese croutons.
Heat oven to 350°. Grease a 2-quart casserole. In a large bowl, combine all ingredients, except stuffing mix; mix lightly. Pour into prepared casserole; sprinkle with stuffing mix. Bake for 30 minutes. Serves 6.
Grease and flour a 10-inch tube pan or loaf pan. Preheat oven to 350°. In a large bowl, stir together the strawberries, eggs, oil and sugar until combined. Sift together the dry ingredients and add them to the batter, stirring just to blend. Fold in the chopped nuts. Pour batter into pan and bake for 1 hour and 10 minutes. Cool on a rack for 15 minutes before removing from the pan.
Cream butter until fluffy. Add well beaten egg yolks and sugar; beat well. Sift flour, soda and cornstarch 3 times. Add alternately the flour and sour milk. Grease and flour two 9-inch cake pans. Bake for 45 minutes, or until firm to the touch, in moderate 375° oven.
Heat your oven to 350°. Grease a 9 x 5-inch loaf pan. Cream shortening and sugar. Mix remaining ingredients until well blended. Pour into loaf pan. Bake for 50 to 55 minutes. Check doneness with toothpick.
Melt chocolate. Mix with cornflakes. Drop on waxed paper by spoonfuls and let harden.
Soften cream cheese and spread on platter, spread 1/2 to 3/4 seafood sauce on cheese. Drain shrimp and layer on top of sauce. Refrigerate until cold. Serve with crackers.
Grease and flour tube pan. Mix all ingredients; pour in pan and bake for 1 hour at 325°.
Brown hamburger, salt and pepper to taste; drain grease. Place a biscuit in the bottom of each muffin holder. Mix barbecue sauce with hamburger. Spoon hamburger mixture onto biscuits. Cover with grated cheese. Bake at 350° until biscuits are done.
Lightly brown bacon. Add onion and cook until golden brown. Add remaining ingredients. Cover and simmer until tender (15 to 20 minutes). Serves 4 to 6.
Sprinkle potatoes with salt and pepper. Cream the butter or bacon drippings until very soft. Beat the egg yolks until thick and lemon colored. Blend with sour cream and butter or bacon drippings. Mix with potatoes and fold in the stiffly beaten egg whites. Pour into 10-inch pie plate. Sprinkle generously with cheese and bake at 350° for 20 minutes. Serves 6.
Oil 9 x 13-inch cake pan. Put all ingredients into pan and mix well. Refrigerate overnight. Bake the following day for 1 1/4 to 1 1/2 hours at 350° in a covered pan (uncover the final 15 minutes of baking time). Serves 10.
Mix all ingredients together. Pour into 2 greased skillets. Bake at 400° for 20 to 25 minutes.
Saute onions in butter. Mix with other ingredients. Bake at 350° for 35 minutes.
Cream together butter, sugar and applesauce; add beaten eggs. Add cloves, nutmeg, cinnamon, soda, flour, raisins (dusted with flour) and walnuts. Bake at 350° for 40 to 45 minutes or until golden brown.
Brown the first 3 ingredients in 1 tablespoon Crisco oil. Pour off oil. Add the pork and beans. Add salt and pepper to taste. Pour into large baking dish.
Melt butter in medium saucepan and saute onion gently, 5 to 6 minutes. Add stock and peas. Bring to boil; cover. Simmer for about 15 minutes. Add Prosciutto. Cook, uncovered, stirring frequently, until liquid is absorbed. Serve hot.
Saute onions and oleo. Add broccoli and soup. Cook until tender. Add other ingredients, saving bread crumbs to sprinkle on top. Pour in casserole and cook. Bake at 325° to 350° for 20 to 30 minutes until bread crumbs brown.
Put the 2 slices of bread on the plate. Spread the peanut butter on both slices of bread. Then spread the jelly on top of the peanut butter. Then you put the two pieces of bread together.
Bring sugar, butter and milk to a boil and cook 3 minutes. Remove from heat and add chocolate morsels. Cool and beat smooth.
Grease bottom and sides of 15 x 10 x 1-inch jellyroll pan; line with wax paper and grease wax paper. Set aside. Beat eggs at high speed with mixer until thickened. Gradually add sugar, beating until soft peak forms and sugar dissolves (2 to 4 minutes). Fold in pumpkin. Combine biscuit mix and spices; fold into pumpkin mixture and spread evenly into prepared pan. Sprinkle with chopped pecans. Bake at 375° for 13 to 15 minutes.
Heat first 2 ingredients over low heat. Remove from heat and mix in other ingredients in order. Place mixture in a greased and floured 13 x 9 x 2-inch pan. Bake 30 to 40 minutes at 300°.
Grind the cranberries in blender. Add 2 cups sugar and set aside. Mix the gelatin as directed on package. Refrigerate until thickened. Mix all ingredients together with thickened gelatin and cranberries. Refrigerate. Makes about 1 gallon.
Combine all ingredients (except chocolate chips) in bowl and mix for 2 minutes. Fold in chips. Pour in lightly greased and floured tube pan. Bake in preheated oven at 350° for 50 to 60 minutes. (Don't overbake. Cake is done when springs back.) Cool for 15 minutes before tipping out onto serving dish. Serve with whipped cream.
Mix pudding according to directions less 1/2 cup milk, add half of the Kool Whip and the Eagle Brand milk; add vanilla. Layer in dish: vanilla wafers, pudding, bananas and cover with the rest of the Kool Whip.