HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine	all ingredients, except chicken in saucepan and simmer 5 to 10 minutes. Place chicken in large baking pan and pour	barbecue sauce over chicken. Bake, uncovered, 45 to 60 minutes.
Wash leg of lamb. Sprinkle with salt and pepper for 1 hour before cooking and allow to stand. Preheat oven to 350°. Combine ingredients and baste leg of lamb throughout cooking.
Blend butter, syrup, salt and vanilla in a large mixing bowl. Add sifted 10x sugar all at once. Mix all together first with a spoon and then with hands. Knead in dry ingredients. Turn onto board and continue kneading until mixture is well blended and smooth. Store in foil in cool place. Divide into portions and tint and flavor as desired. May be shaped into balls and rolled in multi-colored candy, coconut or nuts. Or fondant may be rolled out and cut in fancy shapes and decorated. Makes 1 1/3 pounds.
Mix and drop on ungreased cookie sheet. Bake at 350° for 8 to 12 minutes, depending on altitude.
Heat chili and then spoon over chips. Sprinkle with cheese. Heat in microwave oven or broil until cheese melts and chips are warm, approximately 1 to 2 minutes.
Measure milk into slow cooker. Turn on high. Mix together sugar, salt and cocoa in heavy pan. Add hot water. Stir and boil 3 minutes, stirring often. Pour into milk. Cook on high 2 to 2 1/2 hours. Yields 12 to 14 (1 cup) servings.
Preheat oven to 425°. Grease 2 cookie sheets. In large bowl, sprinkle yeast over water. Gradually add sugar, salt and flour. Knead on floured board 5 to 7 minutes. Cut dough in half, then cut each half into 6 equal parts. Roll and stretch into 15-inch ropes. Shape into pretzels. Brush with egg and water. Sprinkle with coarse salt. Bake 15 to 20 minutes, until golden brown. Makes 12 pretzels.
Blend peanut butter and cream cheese. Add Cool Whip. Pour into pie crust. Decorate with whipped cream and drizzle with chocolate syrup. Let set in freezer for 15 minutes.
Prepare rice according to instructions on package. Add margarine; stir until melted. Add corn and soup; grate 1 cup or more of cheese. Combine with mixture. Bake 30 minutes at 350°. Remove from oven; sprinkle with cheese on top and sprinkle some paprika for color.
Mix together 1 cup powdered sugar and peanut butter like crumbs. Sprinkle in bottom of crust, pour in pie filling.
Combine all ingredients in heavy saucepan. Boil until soft ball stage. Remove from heat and add flavoring. Cool until thick in pan. Beat until it loses its gloss. Pour in buttered plate and cool enough to handle. Mold into rolls and roll in pecans or chopped salted nuts.
Combine spinach, cantaloupe balls and strawberry halves in a large bowl; toss gently. Combine jam and next 3 ingredients in a small bowl. Stir with a wire whisk until blended. Drizzle over spinach mixture and toss well. Sprinkle with nuts. Yield: 6 servings.
Put ingredients in punch bowl in the order listed. Serves 11 to 12 cups. An open house party hit!
Mix Cool Whip and cottage cheese. Sprinkle in the dry jello. Add pineapple and oranges. Mix together. Refrigerate overnight.
Mix all ingredients except butter and bread crumbs. Pour into 2-quart casserole dish. Melt butter. Stir in bread crumbs. Sprinkle over top of casserole. Bake 45 minutes at 350°.
Put all ingredients into a large bowl and mix well. Put into a well-greased skillet in oven preheated to 425°. Bake until the center is done.
Break cake into small pieces, lay one layer on bottom; mix Cool Whip, sugar, milk and cheese together; spread over cake; then add another layer of cake, more mixture. Then put cherries on top.
Grease a bread loaf pan. Mix all the ingredients together and put into loaf pan. Let the batter rise if there's time, then cut down center and put in a few thin slices of butter for an extra rich loaf of bread. Bake at 350° for 50 to 60 minutes.
Dice cucumber and add other ingredients. Chill at least 1 hour to blend flavor. Serve over mixed salad greens.
Beat eggs well; add potatoes, flour, salt and baking powder. Form balls of this mixture, then fry in hot oil.
Bring tomatoes and garlic to boil in heavy medium saucepan over medium heat, stirring frequently. Reduce heat and simmer until reduced to 1 1/4 cups, stirring occasionally about 20 minutes. Season tomato sauce with salt to taste. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Meanwhile, melt butter in heavy, large saucepan over medium heat. Mix in basil. Add pasta; toss to coat. Add tomatoes to sauce and 3/4 cup grated Parmesan cheese. Toss again. Season to taste with pepper. Serve with additional Parmesan.
Melt cube of butter in baking dish. Mix flour, sugar and baking powder. Add milk. Makes a crumbly mix; crumble over butter. Add fruit. Bake in oven at 350° for 40 minutes. May take longer than 40 minutes; cook until brown. Suggested fruits: any kind of berries, peaches, pineapple or apples.
Melt butter and cheese over low heat. Add lemon juice, worcestershire sauce and garlic salt. Mix well. Process in blender until smooth. In bowl, fold in crabmeat, mix well. Spread onto english muffins. Place on ungreased baking sheet. Bake at 350 degrees for 15 minutes. Cut into quarter pieces. Serve immediately.
Cook noodles. Rinse in cold water and drain. Melt butter in frying pan. Add ground beef and cook until browned. Drain off fat. Add salt, pepper, garlic powder, tomato sauce and paste. Simmer 5 minutes. In a large bowl, combine cottage cheese, sour cream, cream cheese and onion. In buttered casserole, alternate layers of noodles, meat mixture, sour cream mixture and sharp cheese. Bake at 350° for 30 minutes.
In a 3-quart saucepan, cook onion and green pepper in hot butter until tender, but not browned. Stir in flour, dill weed, paprika, salt and Worcestershire. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in drained corn and undrained clams and heat through. Serve in bowl with cheese and oyster crackers sprinkled on top.
Melt 1 stick of margarine in casserole dish. Add 2 cups raw rice. Put onion soup in a quart pitcher. Pour bouillon soup in with the onion soup. Fill the quart pitcher to measure 1 quart with hot or boiling water. Now pour this liquid mixture (dried onion soup, beef bouillon and hot water that all together measures 1 quart) into the casserole dish that contains the melted margarine and raw rice. Add salt and pepper to taste. Cover tightly with aluminum foil, sealing the edges so the heat doesn't escape. This is important! Bake at 350° for 1 hour.
Wash beans and cover with 6 cups water. Boil 3 minutes. Cover; let stand 1 hour. Drain, throw away water. Put fresh water over beans; add all ingredients and bring to boil. Transfer to crock immediately. Cover and place in 300° oven. Bake 6 to 8 hours. Uncover last hour to darken beans. Add hot water if needed.
Mix all ingredients together. Batter will be thick. Put in iron skillet; bake at 350° for 20 to 25 minutes or until done.
Set milk in a pan of water and heat to boiling point. Sift together 3 times the flour, sugar and baking powder. Into this pour the boiling milk and stir until smooth. Then fold in the egg whites and the extract and salt. Pour into ungreased pans. Bake at 350° for 30 minutes.
Heat 1 cup of crushed pineapple and 1/4 cup sugar. Dissolve 1 package lemon gelatin in 1/2 cup water. Add to above and cool. Whip 1/2 pint whipping cream with 1 small jar pimento cheese. Fold in above and put in the refrigerator until firm. Then top with 1 package lime gelatin, dissolved in two cups of water.
Cut stem and core the 4 tomatoes. Combine other ingredients; mix. Fill tomatoes. Bake at 350° for 30 minutes. Makes 4 servings.
Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner. In small mixer bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 2/3 full with cheese mixture. Bake in 375° oven for 15 to 20 minutes or until set. Remove from oven; cool. Top each with a spoonful of pie filling. Chill. Yields 24 tarts.
Mix together like pie crust and press in a 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
Sift together flour, soda and salt. Combine dates, sugar, butter and water in saucepan. Cook, stirring constantly, until dates soften. Stir in chocolate bits. Blend in eggs. Mix well. Add dry ingredients alternately with orange juice and milk; blend thoroughly. Stir in walnuts. Spread in greased 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost.
Preheat oven to 350°. Heat the shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square pan (8 x 8 x 2-inches). Bake 25 minutes. Cut into about 2-inch squares while warm. Makes 16 brownies.
Mix all ingredients gently in large bowl. Cover and refrigerate overnight. Remove from refrigerator several hours before serving. Place in a greased 2-quart casserole dish. Bake in preheated oven at 350° for 20 minutes.
If you love Cheese Blintzes, these easy Mock Blintzes will also be a hit. Remove the crusts from bread. Roll with rolling pin until thin. Spread generously with softened cream cheese, then roll up. Dip the rolls in melted butter, then roll in cinnamon and sugar. Bake in a 350° oven until crispy. Slice into 1-inch slices. Good as an appetizer or for brunch or breakfast.
Combine eggs, oil, sugar, vanilla and zucchini in a separate bowl. Mix dry ingredients. Add dry ingredients to zucchini mixture. Pour into two greased loaf pans and bake at 325° for 1 hour.
Mix oil with water. Scrub potatoes; cut into 4 to 6 lengthwise wedges each. Toss a few pieces of potatoes in oil mixture. Mix Parmesan cheese and Shake 'n Bake together and put into a bag. Shake a few potato wedges at a time until coated well. Bake at 400° for 30 to 35 minutes.
Mix ingredients together and pour into 10-inch unbaked pie shell. Bake 40 minutes at 375°. Serve with ice cream.
Mix warm milk, yeast, then add 2 cups flour. Mix well and let rise to double in size. Beat yolks, sugar, sour cream and salt. Add to first mixture. Add 2 3/4 cups flour, mix well and let rise until double in size. Place on floured board and pinch off a tablespoonful at a time. Fill with cooked poppy seed or prunes. Be sure to seal each one so they won't leak. When they rise a little, deep fry in pot of lard or shortening until golden in color. Drain in colander or on paper towels. Then roll in powdered sugar or plain sugar. You can also make plain doughnuts with a hole in the middle.
Mix all vegetables, water, bacon dripping and seasonings in pot. Simmer on low heat until done. Stir often.
In Dutch oven over medium heat, cook bacon, onions and garlic until bacon is crisp, stirring occasionally. Stir in carrots and cabbage. Tie cloves and bay leaf in piece of cheesecloth or place in tea ball. Add to cabbage mixture. Add bratwurst, partially covering with cabbage mixture. Pour beef broth and wine over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer 30 to 45 minutes, or until vegetables are tender. Remove spices. Season to taste with salt and pepper. Serve with German-style or Dijon mustard and dark bread. Makes 8 servings.
Wash, peel and thinly slice potatoes. Spray 2-quart casserole with nonstick vegetable spray. Layer potatoes; sprinkle with onions, garlic powder, salt and pepper. Dot with margarine. Repeat layering with onions and seasonings. Pour milk over all layers. Cover and bake in preheated 350° oven for 45 to 50 minutes. Serves 6.
Melt margarine. Pour margarine into pan to grease pan. Pour margarine from pan into mixed ingredients. Bake at 350° for 45 to 50 minutes.
Place ice cream in blender. Pour in milk and orange juice. Blend at high for 30 seconds. Add more ice cream for thicker consistency. Add more orange juice for a thinner drink.
In Dutch oven, brown beef, onion and celery. Cook until tender; drain and add remaining ingredients. Simmer until heated through. Makes 6 to 8 servings.
Beat butter and sugar until creamy. Add remaining ingredients; mix well. Cover and chill 30 minutes. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake at 325°, 12 to 15 minutes. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Sprinkle with powdered sugar.
In a 9-inch pan, spread 1/2 of cake mix. Pour 1/2 of melted margarine over cake mix. Add 1/2 cherry filling, 1/2 of pineapple, 1/2 of coconut and 1/2 of pecans. Repeat to make a layer. Cook in a 350° oven for 1 1/2 hours.
Cut meat into bite size pieces and brown in oil. Lower heat. Combine sugar, flour and soy sauce and pour over meat. Add chopped onions and bamboo shoots. Cook 5 to 8 minutes. Add bean sprouts, water chestnuts and mushrooms. Cook 5 more minutes. Serve over rice. Do not add salt!
Cream margarine and sugar. Add beaten eggs to this mixture. Add vanilla and beat until smooth. Mix flour, baking powder and salt together. Add to sugar mixture and beat until smooth. Grease and flour 8-inch square or 9-inch round baking pan. Place mixture inside. Place each peach half (open side facing up) around cake mixture. Fill all batter area with peaches and plum pieces. Sprinkle fully with sugar/cinnamon mixture. Place dab of margarine on each piece of fruit. Bake 350° for 30 to 40 minutes. If inside is damp, leave cake in oven with temperature off.
Cook tomatoes down. Add vegetables (chopped) and seasonings. Cook about 2 hours more. Makes 8 to 10 pints.
In a double boiler, put milk, rice and salt. Cover and simmer 1 1/2 hours. Separate eggs; put whites aside. Mix egg yolks, sugar, vanilla and half and half. Stir into rice mixture after 1 hour cooking time. Cook whole mixture another 1/2 hour and simmer.
Cream sugar and Miracle Whip. Add sifted dry ingredients alternating with water. Bake in a greased 9 x 13-inch pan at 350° for about 25 minutes.
Bring sugar and syrup to a boil; then set them off. Add and mix well the peanut butter and Cheerios. After mixing well, flatten into buttered pan and cover with chocolate chips and butterscotch chips, which have been melted in a double boiler or microwave.
Cut butter squash into bite-size chunks. Steam squash with salt. Drain and pour squash in baking dish. Drain pineapple and add to squash. Slice butter over top. Sprinkle the brown sugar on top. Bake at 350° for about 25 to 30 minutes.
In large bowl, combine flour, sugar and salt. In small bowl or glass measuring cup, combine buttermilk and baking soda. Immediately add buttermilk mixture, eggs and melted butter to flour mixture. Stir just until dry ingredients are moistened (mixture should be lumpy). Lightly oil a griddle or skillet and heat over medium heat. Spread a heaping 1/2 cup of batter on griddle/skillet to make a 6-inch flapjack. Cook until bubbles form and begin to break on top surface; turn flapjack over and cook until bottom is golden brown. Remove flapjack and serve immediately. Repeat with remaining batter. Keep finished flapjacks in warm 200° oven while preparing remaining batter.
Dissolve yeast and sugar in warm water. Set aside. Let foam. Sift flour and salt. Cut in butter. Add eggs and blend. Add yeast mixture. Knead on floured board about 5 minutes. Divide into 4 parts. Let rise. Roll out each piece. Spread with Solo poppy seed filling. Roll up and place on a greased baking sheet. Bake at 350° for 25 minutes.
In small bowl, blend yogurt, steak sauce and honey. In pie plate, combine cracker crumbs and sesame seed. Dip chicken pieces in steak sauce mixture, then coat with crumb mixture. Arrange on greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 400° for 25 minutes or until done, turning after 15 minutes.
Brown ground beef, onion and bell pepper. Add tomatoes and sauce; cook for 30 minutes over medium heat. Cook macaroni; drain well. Add to meat mixture; stir well. Pour into 13 x 9-inch pan. Sprinkle with cheese over top. Bake for 30 minutes at 350°. Serve with salad and garlic bread.
Preheat oven to 400°. Mix sugar, milk, flour and cinnamon in a deep bowl or blender. Pour into a 2-quart baking dish that has been thick coated with butter or oil. Peel, core and slice apples. Stir into mixture. Bake 40 minutes or until golden brown. Serve hot or cold. Yields 8 servings.
Mix Cool Whip and Eagle Brand milk good. Add chocolate milk and crushed candy bars. Freeze.
Melt butter in soup pot over medium heat. Add broccoli and onion. Saute 5 minutes. Add flour and mix well. Cook 3 minutes, stirring well. Add curry powder, chicken broth and milk; stir well. Simmer, covered, over low heat 30 minutes. Cool to room temperature and puree in food processor or blender. Put back in pot with reserved broccoli tops and reheat over low heat. Add cream, salt and pepper to taste. Serve hot.
Combine ground beef, egg, bread crumbs, onion and garlic in a bowl. Mix well. Shape into 1/2-inch balls. Brown in oil in skillet. Drain meatballs on paper towels. Reserve pan drippings. Add remaining ingredients to reserved pan drippings, mixing well. Simmer for 20 minutes. Serve with hot meatballs. Yields 4 to 6 servings.
Combine all ingredients and bake at 350° for 30 minutes. Easier than a cake mix!
Mix all ingredients together. Put in buttered casserole dish. Crumb buttered bread over top of mixture. Bake at 350° for 35 minutes, uncovered.
Cook rice by box directions. Cook broccoli until tender. Mix both cans of soup with 2 cans of water. Add chicken. Bring to a boil. Mix rice and broccoli. Put in casserole dish on the bottom. Pour soup mixture over this. Top with crackers and cheese. Cook until cheese is melted.
Cook eggplant until tender. Drain and mash. Add remaining ingredients, except cheese and crackers. Mix well. Alternate layers of eggplant mixture, cheese and cracker crumbs in casserole. Butter last layer of cracker crumbs. Sprinkle on top. Bake 50 minutes at 325°. Serves 12.
Chop onion and combine all ingredients. Bring to boil and then simmer at least one hour. (Great with hamburgers.)
Cream sugar and butter; add eggs, one at a time. Add remaining ingredients. Knead dough on floured board. Chill 30 to 45 minutes. Roll out on floured board; cut with cookie cutter. Bake at 325° for 8 minutes. Sprinkle with sugar/cinnamon. Yields 2 1/2 dozen large cookies. Enjoy while hot.
Saute onion and green pepper. Combine in 2-quart baking dish lined with pie crust. Add meat, vegetables and gravy. Heat at 425° for 15 minutes. Cover with pie crust. Cut slits in top for steam to escape. Bake at 425° for 20 minutes or until golden brown. Makes 6 servings.
Drain crushed pineapple. Add 1 tablespoon cornstarch to juice; mix well. Bring to a boil, along with sugar, lemon juice and egg. Let cool, then add the pineapple, apples, marshmallows and peanuts. Add Cool Whip and fold all ingredients together. Let set in refrigerator overnight; stir before serving.
Heat oven to 350°. Sprinkle chops with salt. Put in shallow baking dish. On each chop put onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover and bake 30 minutes. Uncover and bake 30 minutes. Baste often.
Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Thinly slice garlic and insert the slices into slits made in lamb. Season with salt and pepper. Brush with melted butter. Squeeze lemon juice over lamb and place in a roasting pan, fat side up.
I add	a couple of teaspoons milk, sprinkle through mixture 3 tablespoons sugar, mixed with 1 teaspoon cinnamon.
Preheat oven to 350°. Combine eggs, sugars, corn syrup and flour in a mixing bowl. Stir in vanilla, pecans and melted margarine.	Spoon mixture into unbaked pie shell. Bake in 350° oven for 50 minutes or	until knife inserted into center of filling comes out clean. Cool and serve.
Mix all ingredients, except crackers. Crush and add enough crackers to thicken mixture. Pour into baking dish and sprinkle cheese and crackers on top. Bake for 1 hour in 325° oven.
Cut peeled eggs lengthwise into halves. Slip out yolks. Mash 2 with fork (save remaining yolks for another purpose). Mix in remaining ingredients. Fill whites with yolk mixture, heaping it lightly. Garnish with pimientos and dill if desired. Cover and refrigerate up to 24 hours. Makes 4 servings; 2 halves each.
Combine flour, butter, pecans and brown sugar. Mix well. Spread on a baking sheet, pressing with fingers to 1/4-inch thickness. Bake at 400° for 12 minutes. Immediately transfer to a large mixing bowl and stir until the mixture is crumbled. Press crumbs into a 9-inch buttered pie plate, reserving 1/4 cup crumbs. (Crunch crust firms as it freezes.) Pour 3/4 cup caramel topping into crust. Freeze. Spread ice cream evenly over crust; cover and freeze. Sprinkle 2 tablespoons of the reserved crumbs over ice cream. Drizzle remaining caramel topping over pie; sprinkle with remaining crumbs. Freeze until firm. Let frozen pie stand at room temperature 5 to 10 minutes before slicing.
Dissolve yeast in 1/2 cup water. Add molasses or honey. Stir and let stand 5 minutes or until bubbly. Put flours in a large bowl. Pour in yeast mixture and enough water to make pancake batter consistency. Cover and let rise overnight. In the morning, stir in 1/2 teaspoon baking soda and another tablespoon oil. Bake on hot griddle.
Drain peaches, saving 1 cup syrup. Grease 8-inch round baking dish very well with oil. Sift flour, sugar, cocoa, soda and salt directly into oiled dish. Make 3 holes in dry ingredients; add vanilla to one, vinegar to one and 6 tablespoons ??? to one. Pour reserved peach syrup over all. Mix with a fork until thoroughly blended. Bake at 325° for 35 to 40 minutes. Cool for 5 minutes. Place peaches on top of cake. Mix brown sugar, orange rind and cinnamon; sprinkle over peaches. Dot with butter and broil for 3 minutes. Serve warm. Serves 6 to 8.
Mix together all but last two ingredients. Put garlic salt on top then Cheddar cheese on top. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Whip cheese with mixture till fluffy. Beat in sugar and peanut butter. Fold in Cool Whip into mixture. Divide evenly into 2 pie crusts. Sprinkle each pie with 1/2 cup chopped peanuts. Freeze until firm. Can be kept frozen and stored for several weeks.
Hollow out bread loaf. Break up center section of bread. Mix remaining ingredients together. Chop dried beef fine. Add to mixture.
Melt over hot water the chips and peanut butter. Add powdered sugar and noodles; mix thoroughly. Drop by teaspoonfuls on wax paper. Cool in refrigerator.
Brown hamburger, onions and green pepper. Add rest of ingredients. Use large pan or kettle covered. Cook at medium heat for about an hour or until desired thickness. Stir occasionally.
Brown meat slowly and drain off excess fat. Add the next 5 ingredients. Simmer 20 to 25 minutes (uncovered), stirring occasionally. Cook noodles according to package directions. Drain and rinse. Combine the remaining ingredients except the Mozzarella cheese. Place half the noodles in a 13 x 9 x 2-inch baking dish; spread with half the cottage cheese filling. Add half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375° for about 30 minutes. Let the lasagna stand for 10 minutes before cutting into squares.
Cook broccoli until done. Mix all ingredients together. Place crumbled crackers on top. Bake at 350° for 1 hour.
In a medium bowl, stir together butter, cheese, mayonnaise, garlic, parsley and oregano; set aside. On a lightly floured surface, roll thawed dough into a 14 x 12-inch rectangle (if dough shrinks back after rolling, let rest for a few minutes, then roll again). Evenly coat dough with butter mixture. From 12-inch side, roll up dough jelly-roll fashion. Seal seams. Divide log of dough into 12 equal slices. Place slices in a 9-inch round cake pan. Place slices close together (they can be touching). Let rise in warm area until rolls are almost double in size or until the rolls fill up the pan. Bake in a preheated 350° oven for 20 to 30 minutes or until golden brown and done in the center. Remove from oven and pan to cool on a wire rack.