HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion in oleo; add all other ingredients. Pour into casserole dish and bake at 350° for 30 minutes.
Mix ingredients together; put into greased pan. Cover with foil. Bake at 350° for 45 minutes. Remove from oven; cover with catsup. Place back in oven; cook another 15 to 20 minutes. Slice and place 1 slice of pineapple between slices. Place maraschino cherries on each slice of meat loaf.
Mix flour, baking powder, baking soda, salt and sugar in mixing bowl. Cut in oleo until mixture resembles coarse crumbs. With fork stir in buttermilk to make a soft dough. Turn on lightly floured board. Knead about 10 times to form a ball. Don't overknead. Roll out to 6 x 6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 portions. Don't separate; leave biscuits in a square. Bake at 400° until golden brown, about 15 minutes. Yields 12.
Mix these ingredients together and knead until smooth. Firm in refrigerator prior to dipping.
Mix all ingredients together and turn into oblong pan (13 x 9 x 2-inch). Freeze. Take out about 15 minutes before serving. Cut into squares.
In long flat dish, spread apricots evenly over bottom. Top with oleo pats. Crush, not crumble, crackers over top of butter pats. Bake at 350° for 1 hour. Serve warm as accompaniment for pork or chicken dishes.
Mix together and drop from teaspoon onto ungreased cookie sheet. Bake at 275° until light brown. Makes about 200 cookies.
Cook raisins in the water until all water is absorbed. Add applesauce, eggs, liquid sweetener and oil; mix well. Blend in soda and flour. Add remaining ingredients; mix well. Turn dough into greased and floured tube or Bundt pan. Bake at 350° for 50 to 60 minutes, or until cake tests done. Yields 20 servings (about 150 calories per serving).
Follow the directions for your bread machine. For a variation, add 1/2 teaspoon of cinnamon or 1/2 cup raisins to recipe.
Slice onions very thin; brown in 2 tablespoons butter. Sprinkle with 1 teaspoon flour and a pinch of sugar. Add beef broth, water, wine, bouillon cube, salt and pepper. Simmer for 10 to 20 minutes. Add croutons; sprinkle with grated cheese.
Trim crusts and lightly butter bread. Brown sausage. Place 6 slices of bread in a 9 x 13-inch greased (spray with Pam) baking dish, buttered side up. Spread 1/2 crumbled, drained sausage or bacon and cheese over bread. Place 6 slices of bread on top, followed by rest of sausage and cheese. Lightly beat together eggs, milk and salt. Pour over casserole. Press down with spatula until milk comes through. Cover and refrigerate overnight. Bake for 40 minutes in preheated 350° oven. Can add mushrooms.
Bring vinegar, oil, sugar and soup to a boil. Stir in vegetables. Cover; refrigerate. Keeps four weeks or more. Best after sets one week.
Brown pork chops in large skillet with 1 tablespoon oil. After pork chops are browned, place in 1 1/2-quart casserole dish. Mix 1/4 cup milk and 1/2 cup water together. Put this in the skillet that you just fried pork chops in and warm through. Add the cream of mushroom soup; mix well and pour over the pork chops. Cover. Bake at 350° for 45 minutes.
Beat potatoes until smooth. Add cubed cream cheese. Whip. Add garlic salt and 1 cup sour cream. Place in a 2-quart casserole; dot with butter. Bake at 350° for 30 minutes or may be put in the deep freeze and warmed in microwave.
Cut meat into	small cubes, roll in flour and brown in margarine in uncovered 14-inch Dutch oven. Add salt, water and onion. Cover and	cook for 1 hour. Add tomatoes, bell pepper, okra, thyme, tarragon and bay leaf. Cook slowly for 1 1/2 hours. Replenish coals as needed.
Combine blueberries, peaches and milk in a blender. Cover and process on high. Add yogurt, honey, cinnamon and nutmeg; blend well. Serve in chilled glasses
Mix ingredients thoroughly and add tears of joy, sorrow and sympathy for others. Flavor with little bits of love. Bake well with the heat of human kindness. Serve with a smile.
In large shallow dish or plastic bag, combine ingredients; add beef, chicken or pork. Cover; marinate in refrigerator 4 hours or overnight, turning occasionally. Remove meat from marinade; heat thoroughly. Grill or broil meat as desired, basting frequently with marinade. Refrigerate leftovers. Yield: Approximately 1 1/2 cups.
Boil chicken. Debone and cut into bite size pieces. Wilt tortillas in chicken stock. Mix soups and tomatoes in bowl. Layer in 9 x 12 baking dish in this order: tortillas, chicken, pepper, onion, cheese, chili powder, and garlic powder. Spread soup mixture over top. Bake at 350° for 30 minutes.
Use a turkey carcass with a little meat left on it. A smoked turkey is best. Cover carcass with water and boil until meat leaves bones (about 1 hour). Reserve broth and remove meat from carcass; discard bones. Combine salad oil and flour in a large iron pot;. Cook over medium heat, stirring constantly, until a medium brown roux is formed. Add onion, green pepper and celery; cook about 5 minutes or until tender, stirring constantly. Add sausage, turkey and 2 to 3 quarts broth (add water to make 2 quarts if necessary). Simmer 1 hour. Season gumbo to taste with salt and peppers. Stir in parsley and green onion. Cook 10 minutes longer. Serve over rice. Thicken with file, if desired. Serves 8 to 10.
Beat egg whites until stiff. Gradually add sugar while continuing to beat egg whites. Add vanilla and salt. Carefully fold in chopped nuts and chocolate chips. Drop by teaspoonfuls on a foil-lined cookie sheet. Preheat oven to 350°. Put cookies in oven and turn oven "off." Leave in oven overnight. Do not open oven door until morning! Makes about 4 dozen cookies. Final product will be white and resemble divinity but will be crunchy.
Mix together; shape into firm roll. Wrap in Saran Wrap; refrigerate overnight. Place in a cooking bag that has around 1 tablespoon flour in bottom. Bake for 1 hour at 350°. Remove wrap and cool. Refrigerate or freeze. Serve with your favorite crackers and cheese.
Place 4 skinned chicken breasts in 9 x 13-inch casserole dish. Mix celery and mushroom soups with 1/2 can of water. Pour over chicken. Top with bamboo shoots, mushroom pieces, drained and sliced chestnut pieces, drained. Bake at 400° for 40 minutes or until chicken is done. Serve with vegetables or rice and rolls.
Preheat oven to 350°. Grease and flour 2 pans. Beat eggs, oil, apples, sugar and vanilla on low speed, scraping bowl occasionally, for 1 minute. Add dry ingredients. Beat on low speed, scraping occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake at 350° for 55 to 60 minutes. Cool 10 minutes. Remove from pans and cool remainder on racks. Makes 2 loaves.
om of pie shell and bake 10 minutes. In skillet, cook ground beef and onion; drain. Add taco mix according to directions on package. In small mixing bowl, combine refried beans and 1/3 cup taco sauce. Mix well. Layer refried bean mixture in bottom of pie shell. Top with half seasoned meat, 1 cup cheese and chips. Repeat except leave off chips. Bake. Top with lettuce, tomatoes and remainder of sauce and cheese.
Pan saute onion and fresh tomatoes until soft. Add pan drippings and flour. Stir in water, stirring as gravy thickens. Serve over rice, goes well with golden brown pork chops!
Brown beef roast and onion in hot oil. Pour oranges on top. Mix ketchup and sauce and put over roast. Bake 2 1/2 hours at 325°.
Separate biscuits and cut each one in 4 pieces. Roll in cinnamon and sugar mixture and place in Bundt pan. Continue until all cans are done. With remaining sugar and cinnamon, melt butter in microwave. Stir and if it is too buttery, add sugar until thicker. Pour over biscuits in pan and bake 25 to 30 minutes in 350° oven. Bake until golden brown. Remove from oven; cool 10 minutes and turn out on plate.
Coat meat with flour and brown. Add 3 cups water, garlic, salt and pepper. Cover and simmer 1 hour.
Blend together the first 8 ingredients. Cut steak into small strips. Flour until well coated. Heat shortening in skillet and brown well. Add onion and let brown around meat. Pour the blended ingredients over meat. Bake in oven at 325° for 1 hour or until tender.
Layer as listed, using a 13 x 9-inch pan. Prepare 24 hours ahead.
Put 1 1/2 cups sugar, the stick of oleo and the 2 eggs into bowl; cream well. Add the fruit cocktail with juice, then the flour, soda and vanilla. Pour into large, greased floured pan. Sprinkle with the chopped pecans and brown sugar. Bake at 350° for 45 minutes. When done, poke holes in cake and cover with topping.
Poach chicken in salted water until opaque. Drain and shred into pieces. Toss dressing with chicken. Add sprouts and peppers; serve over mixed greens. Serves 4 to 6.
Preheat oven to 350°. Spray 9 x 13-inch pan with nonstick spray. Sprinkle pecans and coconut evenly over bottom of pan. Pour prepared cake mix over this. Melt margarine in large bowl and stir in sour cream and powdered sugar. Pour this over cake. Bake at 350° for 25 to 35 minutes or until cake springs back in center.
Fry hamburger, onion and green peppers; drain. Add both soups and water. Add garlic powder and lightly salt and pepper. Place drained spaghetti in lightly greased pan. Add other ingredients. Cover with Cheddar cheese. Bake at 350° for 45 minutes.
In large kettle, cook beans and potatoes. While they are cooking, fry bacon until almost crisp. Take bacon out and add it to beans and potatoes. Keep drippings in pan. Add salt, pepper and parsley flakes to taste. Heat fat in pan and add flour. Brown as for gravy. When as brown as desired, add water; stir until it thickens. Add to soup; let simmer. Add vinegar to soup; simmer for at least 30 minutes. Longer won't matter. Serve hot.
Brown onions. Add to large soup pot full of water. Add chopped vegetables, salt and pepper to taste. Simmer 2 to 3 hours.
Cut potatoes in large pieces and coat with oil. Place on a 9 or 10-inch baking pan. Cover with sliced onion and tomatoes. Add seasonings. Cover with wax paper or plastic. Microwave on High for 17 to 20 minutes.
Combine pumpkin with sugar, spices and salt. Mix well. Stir in egg yolks. Gradually blend in evaporated milk. Pour mixture into pie shell. Bake in a 400° oven for 35 minutes or until knife comes clean. Make meringue from the egg whites. Spoon meringue over pie filling, spreading evenly to edge of crust to seal all around. Bake in a 425° oven for 5 minutes or until meringue is lightly browned. Cool on rack.
Mix flour and oil. Mix dry yeast with water. Blend in flour and yeast. Add other ingredients. Chill in bowl. Roll a little thicker than usual. Bake at 450° until brown. Mixture will keep 7 to 10 days.
Put onion in blender. Blend until it is juice. Then add oil, vinegar and dry ingredients. Blend until it's thick and creamy.
In a large skillet, cook bacon over medium-high heat until crisp. Drain, reserving drippings. If necessary, add oil to drippings to measure 1/3 cup. In a small bowl, combine dripping mixture, egg and milk; set aside. Crumble bacon; set aside.
Mix all together; beat until fluffy. Bake in 3 layer pans or in Bundt pan at 350° for 25 minutes.
Boil sugar, water and cream of tartar for 2 minutes. Add Ritz crackers and boil 2 more minutes longer. Pour into unbaked pie shell. Sprinkle with cinnamon and dot with butter or oleo. Adjust top crust and bake until brown.
Melt cheese and soup. Saute onion in margarine. Combine ingredients for sauce. Line baking dish with broccoli then put in chicken. Pour sauce over whole thing. Put croutons on top. Sprinkle with paprika. Bake uncovered for 20 minutes at 300°.
Put 2 tablespoons of butter and 2 tablespoons of oil in a stockpot and turn on to medium-high heat. Coat veal cubes with flour. When butter foam subsides, add cubes. Cook cubes until all sides are browned. Transfer cubes to plate using slotted spoon. Turn heat to medium. Add onion. Cook until translucent and add garlic. When softened, add 1 cup of wine. Let boil a few seconds. Return meat to pan. Add tomato sauce, rosemary, sage, parsley, salt and pepper. Adjust heat to a gentle simmer and cover pan. Cook 1 hour and 15 minutes or more. Turn from time to time until meat is tender. While meat is cooking, prepared mushrooms.
Mix all ingredients together. Put one pie shell on bottom. Put ingredients in pie shell, then the other one on top. Mash the sides together. Bake at 350° for 45 to 60 minutes or until golden brown.
Mix dry ingredients. Add water. Stir. Pour into pastry bags. Draw or trace any picture. This works best on freezer paper. Another kids favorite!
Cream the butter, cream cheese and powdered sugar. Mix French vanilla pudding, milk and Cool Whip. Add creamed mixture and mix. Layer in pan with crushed Oreo cookies.
Prepare and bake cake mix in a 9 x 13-inch cake pan, using package directions. Let cake cool. Pierce cooled cake with a wooden spoon handle. Drizzle condensed milk and sauce over cake. Let stand for 1 hour. Cover with Cool Whip and sprinkle with crushed candy. Chill until ready to serve.
Blend tomatoes and chopped onion in a blender. Pour into bowl. Add as much of the other ingredients as you like (a little at a time).
Bake until eggs set. Lay slices of bread in baking dish. Beat eggs well. Add other ingredients, except syrup, which is used on top of baked pudding.
Preheat oven to 350°. Grease and flour a loaf pan. Measure all ingredients into a large mixer bowl. Beat on medium speed for 1 minute. Bake 50 to 60 minutes or until done. Cool before slicing.
Preheat oven to 350°. Crush crackers. Mix crackers with Parmesan cheese and garlic. Melt margarine, then dip chicken in margarine and roll in cracker crumb mixture. Place chicken in pan that has been sprayed with Pam cooking spray. Let chicken cook for 1 hour.
Work together until soft enough to roll. Roll on board about 1/4-inch thick. Cut in squares. Prick with fork. Bake in hot oven for 5 minutes. Reduce heat to 350°. Bake for 25 minutes longer or until golden brown.
Preheat oven to 350°. Line 72 mini-muffin tins with fluted-foil baking cups or arrange baking cups on cookie sheet. Melt butter in a 3-quart saucepan over medium-low heat. Add chocolate chips and stir until melted.
Prepare rice according to package directions. Set aside. Saute onion, mushrooms and green pepper in margarine until tender. Stir in rice, apple and pecans. Heat until thoroughly heated.
Cream sugar and shortening. Add egg and pumpkin. Add dry ingredients. Stir until smooth. Drop teaspoonfuls on ungreased cookie sheet covered with foil. Bake at 350° for 7 to 9 minutes.
Cream the sugar, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together dry ingredients. Stir into egg mixture. Shape into balls. Roll in additional granulated sugar, then make imprint with fork that has been dipped in water. Bake at 375° for 10 to 12 minutes.
Place vegetables and sausage in ovenproof pot. Mix oil and spices. Pour onto vegetable mix and toss to coat. Cover and bake at 350° for 45 minutes. Add chip dip to milk and mix until smooth. Add to pot and stir. Cover and bake 30 to 40 minutes or until potatoes are tender. Mix water and cornstarch and add to pot. Put on stove top and boil until thickened, stirring constantly.
Melt chocolate chips with 14 ounces of almond bark in a large saucepan or microwave. Stir until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining 2 ounces almond bark; drizzle over coconut. Chill until firm. Set out at room temperature for serving.
Mix in order given. Drop by ice cream scoop. Bake 12 minutes at 350°.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic. Cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover. Reduce heat and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in nondairy creamer and heat thoroughly. Garnish, if desired. Yields 7 cups.
Leave butter out to soften at room temperature. Mix with milk and work in sifted powdered sugar, coconut and pecans. This mixture will be stiff and will have to be worked with hands. Place mixture in refrigerator for 10 minutes, then shape into balls. Melt paraffin and chocolate together in double boiler. When dissolved and stirred, dip balls in chocolate mixture. Place on wax paper to cool.
Heat all over medium heat. As it begins to boil, stir frequently to keep nuts covered. Put nuts on greased cookie sheet and sprinkle lightly with salt. Bake at 300° for 20 minutes. Turn nuts over; continue to bake 20 minutes longer or until nuts are roasted.
Slice Twinkies in half. Layer on bottom of pan. Make instant pudding with 1 1/2 cups of milk. Blend Cool Whip and sweetened condensed milk into pudding. Pour mixture over Twinkies. Chill. Pour strawberries on top before serving. I put the strawberries on top, then chill.
Boil squash, onion and margarine until vegetables are tender; drain. Add cheese and saltines. Mix eggs and milk; add to squash. Pour into a greased baking dish. Bake at 350° for 30 to 45 minutes.
Arrange broccoli in a 9 x 13-inch baking dish. Spread on sauce made of rest of ingredients. Heat at 375° for 15 to 20 minutes. Makes 6 to 8 servings.
Combine first 6 ingredients, stirring well. Place flank steak in a 9 x 13-inch pan; pour marinade over steak, turning to glaze all sides. Prick with fork on both sides. Cover and chill for 24 to 48 hours, turning and pricking several times. Remove steak from marinade; broil at 500° for 6 minutes on each side or cook over a charcoal grill until desired doneness.
Cook raisins in water until all the water is cooked out. Cool slightly. Mix applesauce, eggs and Sweet 'N Low. Add cinnamon and oil; mix well. Add vanilla. Add flour 1 cup at a time until all is mixed in well. Add raisins last, mixing well and pour into a large tube pan that is greased and floured. Bake at 350° for 45 minutes. Cool in pan for 1 hour.
Mix together and bake in 9 x 13-inch pan at 350° for 35 minutes or until done. Cool cake.
Beat egg whites and cream of tartar in large mixer bowl at high speed until very stiff; set aside.
Combine first six ingredients in a mixing bowl. Add sour cream and mix well. Pour into baking dish and bake at 350° for 15 minutes. Serve with crackers or bread chunks. Makes 12 servings.
Soak first 4 ingredients in mixing bowl for 10 minutes. Add remaining ingredients. Blend all together. Pour into greased loaf pan. Bake in oven at 325° for 1 hour.
Dissolve 2 packages of lime jello in 2 cups boiling water. Add 2 cups cold water and pour into dish and chill.
Make up the dressing. Put a good layer in bottom of 9 x 13-inch pan. Combine the soup and milk. On top of dressing, place remaining ingredients. Bake at 350° for 35 to 45 minutes.
Combine first 7 ingredients. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Remove cinnamon sticks and discard. Stir in rum extract. Yields 3 quarts.
Cream butter and sugar; add slightly beaten eggs and vinegar. Pour in unbaked pie shell. Cook at 300° about 30 minutes or until brown and set.
Layer lettuce, red onions, green peppers, celery, water chestnuts and green peas in a serving bowl in order given. Spread mayonnaise over the top layer. Sprinkle with cheese; do not stir. Cover and refrigerate for 24 hours.
Mix sugar and oil. Add eggs, one at a time, beating after each. Add sifted dry ingredients to this mixture. Add carrots, packed firmly. These may be grated or put through food grinder, using finest blade. Add vanilla and nut meats. Turn into well-greased loaf pan. Bake at 350° for 1 hour. Like all quick breads, this improves with aging for a day or so.
Prepare potatoes as box describes in a glass bowl in microwave. May layer or mix sour cream in potatoes by choice.
Mix well egg, sugar and flour. Melt margarine in Pyrex dish and pur over sugar and eggs. Stir well. Add buttermilk. Pour in unbaked pie crust. Bake at 350° for 55 minutes or until done.
Heat oven to 375°. Grease pans or use paper muffin cups. Finely grate orange peel. Finely chop pecans. Beat butter and sugar together until pale and creamy. Beat in eggs, one at a time. Stir in soda and peel. Fold in half of the flour and half of the milk. Repeat. Fold in pecans. Scoop into cups. Bake 20 to 25 minutes or until brown. Remove from oven. Brush with orange juice and sprinkle with sugar.
Mix first three ingredients and press into a 9 x 13-inch pan. Then mix remaining ingredients and pour over first mixture. Bake 40 minutes at 350°.
Mix all ingredients in covered casserole dish. Bake for 45 minutes at 350°. When knife comes out clean, casserole is done.
Saute onion and green pepper in margarine. Cook spaghetti in broth from chicken. Cut chicken into small pieces. Mix all ingredients together and add chicken. Put in 9 X 13 baking dish and top with grated Cheddar cheese or Mozzarella. Cook at 350° for 40 minutes.
Cook broccoli; drain. Combine all ingredients except crackers and butter. Butter the sides of baking dish. Pour in mixture and top with ritz crackers. Then pat with butter. Bake for 45-50 minutes at 350 degrees or until brown. May be reheated and will remain soft.
Mix herbs, garlic salt and margarine. Split buns in half then lengthwise. Spread each piece with herb mixture. Place on cookie sheet. Bake at 250 for 1 hour. Leaven in oven 1 1/2 hours with oven off.
In large skillet over medium heat, cook onions in margarine for 2 to 3 minutes. Stir in next 5 ingredients, then add potatoes. Cook, stirring constantly, until heated through. Garnish with parsley and bacon. Makes 6 servings.
Boil sugar, water and spices for 15 minutes. Add juices and tea. Heat or serve cold.
Cream the first 4 ingredients. Add nuts. Roll into balls the size of walnuts. Use powdered sugar to dip hands into as you roll balls. Melt chocolate squares and paraffin over low heat. Dip balls into mixture, one piece at a time, holding each with a toothpick. Drop onto wax paper (moist inside, hard outside). Stays fresh for weeks.
Brown hamburger with onion; drain off any grease and add seasoning. Add brown sugar, vinegar, tomato sauce, chili sauce, stewed tomatoes and ketchup. Mix well. Simmer 20 minutes.
Mix flour, Crisco, salt and sugar together, then mix last 3 ingredients together in a cup. Mix into your flour mixture and divide into separate crusts. Put in refrigerator until ready to roll out. Can also freeze.
Mix sugar, cocoa and salt together. Add flour. Stir in egg yolk with milk. Add margarine. Cook over medium heat until thick. Pour into pie shell. Add meringue made with egg whites and 5 tablespoons sugar.
Preheat oven to 350°. Butter cookie sheets or line with parchment paper. Fit work bowl with metal blade. Add walnuts and chop with 5 or 6 on/off pulses or until very finely chopped. Add oats and blend together with nuts, about 3 seconds. Remove from work bowl and reserve. Add flour, salt and baking soda to work bowl, still fitted with metal blade. Process just until mixed, about 3 seconds. Remove and reserve. Cut butter into 1-inch cubes and add to work bowl with white and brown sugars. Process on/off with 8 to 10 pulses or until butter and sugar are mixed and then process continuously until mixture is creamed.
Cut slits in roast in different places. Cut garlic in halves and place into slits. Salt and pepper roast and place in large roasting pan. Mix together Italian seasonings, parsley and Parmesan cheese. Put on top of roast. Fill pan half to 2/3 with water. Put bouillon cubes in the water; cover and cook at 325° for 4 1/2 hours. Remove cover; add peppers and cook, uncovered, 1/2 hour more. Remove roast from gravy; cool and refrigerate overnight. Next day, slice meat thinly. When serving, heat gravy first, then add meat.
Chop pineapple and cherries. Mix well first 7 ingredients, then add all other ingredients. Drop teaspoons on an ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes. Let stand 2 minutes. Remove from cookie sheet. Makes 5 to 6 dozen.
Grease and flour a 9 x 13-inch baking pan. Melt butter; stir in brown sugar and vanilla. Add eggs; beat well. Add flour and other dry ingredients. Stir in chocolate chips. Bake at 350° for 30 to 40 minutes. Let cool 10 minutes; cut in bars or squares.