HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 x 13-inch dish. Arrange bread in prepared dish. Pour mixture over bread. Refrigerate overnight, covered. Dot with butter. Bake at 350° for 45 minutes. Let set 10 to 15 minutes. Serve.
Cream together butter, sugar and eggs. In separate bowl, mix flour, baking soda, baking powder and cinnamon. Slowly add to butter mixture. Mix in sour cream and 1/2 cup chips. Put mixture into 9 x 13-inch greased, floured pan. Sprinkle with rest of chocolate chips and 1 tablespoon sugar. Bake at 350° for 30 minutes.
Cook spinach according to package directions (omit salt). Drain thoroughly (reserve liquid, 1/2 cup). Melt margarine; add flour and stir until smooth. Cook 1 minute, stirring constantly. Add reserved spinach liquid, milk and next 6 ingredients. Stir until cheese melts. Add spinach and mix. Spoon into lightly greased 1 1/2-quart casserole dish. Combine bread crumbs and 1 teaspoon melted margarine. Sprinkle over spinach. Bake at 350° for 25 minutes. Serve hot over crackers or raw vegetable.
Combine Jell-O with water. Add strawberries, pineapple, nuts and bananas. Pour 1/2 of mixture in bowl to be served in. Chill until firm. Top with 1/2 Cool Whip. Pour rest of mixture on Cool Whip. Chill until firm. Top with remaining Cool Whip. Keep in refrigerator until serving time.
Brown ground beef with green pepper and onion. Drain. Add spaghetti sauce, tomato sauce and chili powder. Let simmer 30 minutes. Cook lasagna noodles as directed on package. In pan, layer a row of noodles, meat sauce, spoonfuls of cottage cheese. Layer until used up. Don't put noodles on top, they will dry out. Heat in oven at 350° for 20 minutes.
Combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse meal. Stir in water and mix well. Knead dough until very elastic, about 10 minutes. Divide dough into balls the size of small eggs. Roll out each ball with a rolling pin into a very thin circle, about 7 or 8 inches in diameter, turning dough and rolling on both sides. Cook or use as you would any flour tortilla. Makes 16 to 20.
Skin and bone chicken. Blend breadcrumbs, cheese, parsley, salt, pepper and garlic powder. Melt butter; dip chicken in butter, then in breadcrumb mixture, coating thoroughly. Roll each piece in firm roll; secure with toothpick. Put in baking dish. Squeeze lemon juice over chicken and any remaining butter. Sprinkle with paprika. Bake at 350° for 50-60 minutes.
In a large pot, put in white beans and enough water to cover. Heat until the water comes to a boil. Let stand for about 1 hour. Do not drain. Put more water, oil, onions and meat seasoning. Let cook on medium fire for about 2 hours or 3 hours or until beans are creamy and tender. Just before finished cooking, put in parsley.
Brown beef until clear. Add onion, tomatoes, catsup, steak sauce and bell peppers. Simmer 30 minutes. Cook macaroni. Combine macaroni, parsley and beef mixture in baking dish. Season to taste. Spoon in mushroom soup and sprinkle grated cheese. Bake at 350° for 30 minutes.
Chop cabbage and other vegetables very fine. Can be put in blender to chop. Add salt to mixture with enough water to cover. Let stand for 1 hour. Drain well. Combine and boil for 1 minute the sugar, vinegar, 1/4 cup water and celery seed. Cool to room temperature. Mix this and cabbage mixture together. Put in containers and freeze.
Combine sugar, banana and oil. Add eggs, one at a time, beating well after each addition. Stir in combined flour, baking powder, salt, soda and spices.
Mix all ingredients together. Fry in frying pan, using cooking oil. Brown on both sides.
Boil the sugar, cocoa, butter and milk for 2 minutes, then add the peanut butter and oatmeal. Drop by teaspoon onto greased pan to cool and harden.
Cut carrots on bias in 1-inch pieces. Cook, covered, in boiling, salted water until tender (about 20 minutes). Drain. Combine next 4 items in small saucepan. Add orange juice and cook, stirring all the time, until thick and bubbly. Then boil 1 minute more and stir in oleo. Pour over carrots and toss to coat.
Heat 2 ounces of chicken broth in wok. Add chicken strips and stir-fry until tender. Remove chicken and put aside. Add remaining broth to wok, heat and add vegetables. Cook until tender. Mix sauces and flavorings. Add chicken to wok. Pour in sauce mixture. Stir-fry until entire dish is heated through. Serve with lots of steamed rice.
Heat oil (2 or 3-inches deep). Put about 1 cup chopped apples into fritter batter. Drop by tablespoonfuls into oil. Cook about 5 minutes.
Fold Cool Whip into mixture of first three ingredients and put in your favorite pie shell. Refrigerate.
Place all ingredients into large saucepan. Bring to a boil, then reduce heat. Simmer over low heat for 1 hour, stirring occasionally. If mixture starts to become dry, add 1/2 cup of water at a time. Cook until carrots are very soft but not mushy.
Preheat oven to 350°. Put sliced apples in a 8 x 8-inch baking dish. Mix flour, sugar, baking powder, salt and egg together until crumbly. Sprinkle over apples. Drizzle butter over mixture. Sprinkle cinnamon on top. Bake at 350° until brown, about 40 minutes.
Put chicken in glass or plastic bowl. Add hot sauce and stir lightly. Cover and refrigerate for at least 1 hour. Mix flour with salt and spices. Remove chicken from hot sauce; roll in flour mixture (using it up completely). Heat oil in small skillet until HOT. Fry the chicken chunks until they are cooked and crispy.
In a large skillet or electric frypan saute onion in olive oil. Add chicken until lightly browned; drain. Add cans of stewed tomatoes and zucchini and garlic powder. Bring to boil. Reduce heat immediately and simmer 20 minutes.
Add boiling water to jello. While this is cooling, break eggs into mixing bowl; mix lightly and add salt. Add oil, then add cooled jello followed by cake mix. Beat thoroughly and pour into greased and floured 9 x 13 x 2 1/2-inch pan. Bake at 375° for 30 to 45 minutes (Be sure done). While still hot, pierce cake all over with toothpick or fork. Then pour over cake a mixture of 2 cups confectioners sugar and 1/2 cup lemon concentrate. This will soak into cake and form glaze on top.
Coat a 9 x 13-inch glass baking dish with nonstick spray. Add the apples. In a large bowl, combine the oats, flour, raisins and cinnamon. Drizzle with the apple juice, honey and oil. Combine well. Sprinkle over the fruit. Bake at 350° until apples are hot and tender, 30 to 40 minutes. Serves 12.
Brown meat and drain. Add the vegetables and spices and let simmer. When done, drain very well. Roll the biscuits in circles. Place 1 spoonful of the meat mixture into the center and fold over making a half circle. Press the edges with a fork making sure the biscuit is well sealed. Bake at 450° for 8 to 10 minutes.
Combine flour, salt and pepper. Dredge meat. Brown meat and onion in cooking fat. Pour off drippings. Sprinkle paprika, marjoram and garlic over meat. Add water; cover tightly and cook slowly for 1 1/2 hours. Add potatoes and tomato sauce and continue cooking for 30 minutes or until meat is done.
Mix all together and press into 13 x 9-inch Pyrex pan. Bake at 300° to 325° for 20 minutes. Let cool.
Cut up cabbage and boil for 10 minutes; drain well and pour into large bowl. Mix next 4 ingredients together and stir into cabbage. Combine last 3 ingredients and stir into cabbage mixture, then pour into a greased casserole dish and bake at 350° for 35 minutes.
Mix mayo and seasoning salt together; stir in rest of ingredients and let set 1 hour or better the next day.
Mix cake mix, butter and 1 egg and pat on bottom of 9 x 13-inch pan. Mix remaining ingredients and pour over. Bake at 350° for 35 minutes.
Butter dish and melt oleo. Combine rice and soup. Melt cheese. Add celery and onion. Stir in thawed broccoli. Bake at 350° for 40 minutes.
Cream butter and peanut butter together; gradually add sugars, beating until light and fluffy. Add egg and vanilla; beat well. Combine flour, baking soda and salt. Add to creamed mixture. Chill dough for 30 minutes or more. Preheat oven to 350°. Shape dough into 48 (1-inch) balls. Place in lightly greased small muffin pans. Shape the ball into a shell. Bake for 12 minutes. Remove from oven and immediately press a miniature peanut butter cup into the hot crust. Cool before removing from pan.
Melt butter in microwave dish. Drain pineapple juice. Add juice, brown sugar, vinegar and soy sauce to melted margarine. Stir. Add chicken. Cover with plastic wrap. Cook 9 minutes on High power. Turn chicken over. Cover and cook 8 minutes until well done. Remove chicken. Keep warm. Add water to liquid to make 2 cups. Dissolve cornstarch in 1/4 cup water. Stir into cooking liquid. Cook 2 minutes on High. Add onions and pineapple. Heat. Serve over chicken.
Mix crumbs and melted margarine together. Spread in a 9 x 13-inch pan. Beat sugar, margarine and vanilla until fluffy and spread. Layer bananas over sugar mixture. Drain pineapple and spread over bananas. Spread Cool Whip over pineapple. Sprinkle with nuts. Drizzle chocolate syrup. Garnish with cherries. Chill overnight.
Wash your t-mators and slice them good-n-thin, about 1/8-inch thick. Now get you a good, big bowl and add flour, salt, pepper and garlic; stir it up. Now start adding your brew until it gets nice and thick, sort of like good gravy! Put cooking oil in a large skillet and get it good and hot. Dip your mators in batter. Put them in skillet and fry them golden brown. Lay them on a paper towel and sprinkle with seasoned salt. Eat them while they're hot.
Preheat oven to 350°. Combine eggs, sugar, margarine, vanilla and lemon juice. Stir in coconut and pecans. Pour into pie shell and bake for 45 or 50 minutes.
Beat egg with fork; fold in milk and oil. Blend dry ingredients; stir in just until flour is moistened. Fold blueberries gently into mixture. Fill greased muffin cups about 2/3 full. Cook at 400° for 20 to 25 minutes or until brown.
Beat eggs with fork. Add sugar and syrup, then salt and vanilla. Last the melted butter. Place the pecans in the bottom of an unbaked pie crust. Add the filling. The pecans will rise to the top. Bake at 350° for 60 minutes.
Spread pie filling in buttered 9 x 13-inch cake pan. Pour pineapple over pie filling and sprinkle cake mix on top. Pour oleo over cake mix and then top with pecan pieces. Bake at 350° for about 45 minutes.
Saute onion, garlic and chiles in tomato sauce. Add salt and pepper to taste. Simmer for 4 minutes. Add eggs. Stir. Serve immediately.
Add water to beer; let come to a boil. Season with salt and nutmeg, if desired. Beat yolks well with a little sugar and flour, mixed; add milk. Stir until smooth. Stir all together in the hot beer mixture; let come nearly to a boil. Fold in beaten whites and serve at once with toasted bread cubes.
Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts. Wash, peel and core apples. Slice apples 1/2 inch thick and place in water containing 1 teaspoon of ascorbic acid crystals or 6 (500 mg) vitamin C tablets in 1 gallon of water to prevent browning. Place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after water returns to a boil. Keep in a covered pot so they will stay warm. Combine sugar, clear jel A, cinnamon and nutmeg in large kettle with water and apple juice. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain apple slices. Add lemon juice and boil 1 minute, stirring constantly. Fold in apple slices, immediately fill jars and process without delay. Process in boiling water canner 30 minutes for pints or quarts. Makes 7 quarts.
Beat eggs. Add sugar and vanilla. Add margarine and beat. Add dry ingredients. Pour into 8-inch square greased pan. Bake at 350° for 30 minutes.
Mix all ingredients, add water last. Bake at 350° in well-greased rectangular pan, 1 hour.
Brown the ground beef and onion in a skillet. Add the remaining ingredients. Bake 30 minutes at 350°.
Melt chips in double boiler. Mix nuts with noodles into melted chips and drop on waxed paper. Makes about 30.
First Layer: Mix flour, butter, salt and pecans and pat into bottom of 9 x 13-inch pan or dish. Bake at 325° for 15 minutes. Crust will not turn brown. Let cool before adding Second Layer.
Dissolve gelatin in water; cool. Add sour cream, sugar and strawberries. Refrigerate overnight. Split cake layers to make 4 layers. Put strawberry filling between layers and on top. Put in sealed container and refrigerate 24 hours. Frost with Cool Whip.
Beat whipping cream in chilled 1 1/2-pint bowl until stiff. Mix remaining ingredients. Fold into whipped cream. Makes about 1 cup sauce; 25 calories per tablespoon.
Place foil on a baking sheet, then 1 layer pretzels. Put 1 Rolo on each pretzel. Place in oven at 250° for 4 minutes. Take out of oven. Place 1 half pecan on each one and press down. Let cool before taking off foil.
Combine squash, melted butter or margarine, seasoning and beaten eggs. Alternate layers of squash, bread crumbs and cheese in 1-quart casserole. Bake at 375° for 10 minutes.
Mix all ingredients together. Bake at 350° for 35 minutes, uncovered.
Mix milk and sugar and bring to a boil. Mix last 5 items well and add to boiled mixture. Place teaspoonfuls on cookie sheet. Refrigerate until hard.
Combine beef, bread crumbs, onion, salt, egg and tomato soup. Shape into 2-inch meat balls. Brown in 1 tablespoon of shortening. Mix remaining soup, chili powder and water. Pour over meat balls. Cover and bake in 350° oven for 30 minutes.
Place meat in bottom of casserole dish. Thinly slice onion and pepper and place on top of meat. Spread undiluted soup on top of pepper. Add potato tots to cover top. Bake at 325° for 45 minutes.
Break angel food cake into small pieces. Mix jello according to package, then add strawberries. Mix vanilla pudding according to directions, then add Cool Whip. Layer in large bowl: cake, jello, pudding, cake, jello and pudding. Chill well before serving.
Boil coon, onion and potatoes for 1 1/2 hours. Debone. Mix with barbecue sauce and bake for 45 minutes at 350°. Save skin for Daniel Boone hat or car antenna.
Mix cake mix, jello, water and oil. Add eggs, 1 at a time, beating well after each addition. Add vanilla and mix well. Fold in strawberries, pour into greased and lightly floured cake pans and bake at 325° until done (about 25 minutes).
Beat egg whites in medium bowl on high speed until stiff peaks form. Beat remaining ingredients, except frosting and 2 cups coconut in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Fold egg whites into batter. Pour into 3 greased and floured round pans, 8 x 1 1/2-inch. Bake at 325° for about 40 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool cake completely.
Make pudding (following directions on side of package). Mix ingredients together. Refrigerate for 4 hours. One and one-half cups walnuts can be added to make this dessert even better.
Cream sugar and shortening; stir in molasses and rum. Add all dry ingredients and chill over night. Roll in balls the size of a walnut. (Roll in sugar.) Heat oven to 350°. Use a greased cookie sheet; bake time will depend on thickness, (10 minutes). Yield about 5 dozen. Good.
Put buttered bread in bottom of 13 x 9-inch baking pan. "Pam" should be sprayed on the pan ahead of time preferably. Top bread with sausage and cover with cheese. Peppers and/or onions may be added somewhere in this process. Let stand overnight. The next day, cook at 350° for 40 to 50 minutes.
Dump first 3 ingredients into 13 x 9-inch baking dish in order and carefully spread each layer. Slice margarine sticks and make sure they cover the dry cake mix. Put into 350° oven and bake for 1 hour. Great cobbler dessert.
In small saucepan, sprinkle gelatine over water. Let stand 1 minute. Stir over low heat until completely dissolved. In blender or processor, process cream, sugar, eggs and almond extract 2 minutes. While processing, gradually add gelatine mixture and process until blended. Pour into dessert dishes and chill. Garnish with strawberries or other fruit or whipped cream and sliced, toasted almonds.
Cook ground beef, hot sausage, large onion and salt until brown, then drain. Spread in 9 x 13-inch pan with refried beans. Add meat mixture. Spread with green chilies. Cover with Cheddar and Monterey Jack. Spread with taco sauce. Bake at 375° for 30 minutes. Mix sour cream and avocado dip. Spread on hot mixture. Sprinkle with 1/2 cup chopped green onions. Serve with chips to dip.
Bake brownies as per directions on box. You might want to add some of the crushed nuts to the brownie mix. Take the jar of hot fudge and place jar in a saucepan full of water. Set it on a stove to get the fudge hot. Or, place jar in a microwave oven.
Estimate on amount of maraschino cherries. Drain fruit. Make glaze using pudding mix, lemon juice and reserved pineapple juice. Fold fruits into above mixture. It is ready to serve. It will keep in the refrigerator for many days. Can be made the night before serving.
Mix first 3 ingredients and set aside. Cream shortening. Gradually add sugar. Cream well. Add extract and eggs, one at a time. Beat one minute. Measure milk. Add alternately with dry ingredients to creamed mixture, ending with dry ingredients. Blend thoroughly with each addition. Add nuts. Add cherries to the batter. Bake at 350° in prepared Bundt pan for 65 minutes. When done, spread with cinnamon, butter and sugar.
Mix fruit cocktail and glaze in a serving bowl. Top with Cool Whip. Delicious and easy.
Place chicken in baking dish; combine sour cream and chicken soup. Pour over chicken. Mix crumbled Ritz crackers with melted margarine and poppy seed. Spread cracker mixture over chicken. Bake for 30 to 45 minutes at 350°.
Boil chicken. When done, debone. Mix chicken with cream of chicken, onions, chili and sour cream. Add spices to taste. Layer tortillas on bottom of pan, covering it. Add ingredients in layers. Sprinkle cheese over it. Layer again with tortillas, etc. Add rest of cheese on top of last layer. Bake at 350° for 20 minutes.
Heat oven to 350°. In a large mixer bowl, beat butter and sugars until well blended. Add eggs and vanilla extract; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips.
Mix the first 6 ingredients thoroughly and pour into a 9 x 13-inch pan. Mix the last 2 ingredients and put on top of cake. Bake 45 minutes at 350°. Great served with whipped topping.
Shape into balls. Roll each in powdered sugar. Bake at 325°. Great for a shower or tea.
Spread cream cheese in dish as bottom layer. Mix cheese and salsa together. Cook in oven at 350° for 25 minutes. Serve with scoop tacos.
Combine jello	and applesauce in saucepan. Heat until jello is dissolved, cool. Stir in celery, nuts and cherries (cut up) and the lemon-lime beverage. Chill until syrupy. Fold Cool Whip	into cooled jello mixture. Add a few drops of green food coloring if you like. Pour into 2 quart container and let firm up. Do not freeze. Yield: 10 to 12 servings.
Mix Bisquick and press into greased and floured 9 x 13-inch pan. Spread up the sides as well. Brown hamburger; drain and stir in taco seasoning. Pour into pan. Make layers over the hamburger. First the tomatoes, then chiles and then the avocado slices. Mix together the mayonnaise, sour cream and Cheddar cheese. Pour over top of layers. Sprinkle top with sliced olives and paprika. Cover with foil and bake 30 minutes at 350°. Remove foil and bake an additional 10 minutes to lightly brown the top.
Cook sausage or bacon and drain. Grease a 9 x 13 x 2-inch casserole dish and spread bread cubes evenly over bottom. Crumble sausage or bacon over bread. Beat eggs, milk, mustard and salt together and pour over sausage or bacon. Sprinkle with cheese. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Brown chicken in hot oil; drain. Combine soups and milk; stir in lemon juice and pepper. Pour over chicken and top with lemon slice. Reduce heat and simmer until chicken is fork-tender, stirring occasionally. (Preparation time: 5 minutes. Cooking time: 15 minutes.) Serves 4.
Mix soda and cornstarch together; add water. Cook and stir over low heat until consistency of mashed potatoes. Remove from heat and cover with damp cloth until cool enough to handle. Use for Play Dough or jewelry shaping or roll it out to make ornamental cookies. Clay dries very hard. Store in plastic bag to keep from drying out. Clay may be colored with food coloring added to the water or painted with tempera when dry.
Place two tablespoons of oil in Dutch oven or large pot with lid. Heat over medium-high temperature. Pound meat with mallet using facet side. Sprinkle flour on both sides of meat lightly. Brown meat on both sides, adding oil as needed. Add beer, rosemary, seasoned	salt and black pepper. Simmer 45 minutes. Add onions	and green pepper. Simmer for 15 minutes or until done.
Debone chicken. Mix all ingredients together and cook slow for about 1 1/2 hours.
Saute bacon until crisp; remove bacon and reserve. Saute onion in drippings until lightly browned. Add vinegar, water, sugar, salt and pepper; heat to boiling. Add potatoes, parsley and bacon; heat thoroughly and serve immediately. Serves 4 generously.
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate. Drizzle with butter.
In a large, heavy pot, brown sausage. Drain grease in a colander. In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth. Add remaining chicken broth and the drained sausage. To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well. Add rice, enclosed herb packet and almonds. Pour into a 16 x 9-inch baking dish. Cover with foil. Bake at 350° for 1 1/2 hours.
Beat egg whites until stiff; add egg yolks to whites, one at a time, beating continuously, then add vanilla. Add dry ingredients to egg mixture. Stir until flour is absorbed. Heat milk to boiling point; add butter and let melt. Add milk and butter mixture all at once to batter; continue mixing until well blended. Pour into 9 x 12-inch cake pan. Bake in moderate oven at 350° for 40 minutes.
Bone and skin chicken. If necessary, slice wafer thin and cut into 1 1/2-inch squares. Mix in 1 tablespoon oil and 1 teaspoon cornstarch thoroughly. Saute nuts in 1 tablespoon oil until slightly brown. In hot pan, place 3 tablespoons oil and salt. Add chicken and saute on hot fire until meat is done. Add stock, mushrooms, shoots and peas. Cover and cook 1 minute before adding sugar, soy sauce and cornstarch mixed with water. Stir until thick. Pour in nuts. Mix slightly. Serve with rice.
Cream shortening and sugar; add eggs. Add lemon juice to mashed bananas and stir into creamed mixture. Sift dry ingredients and add with nuts to mixture, stirring only enough to mix thoroughly. Pour into two small, well-greased bread pans. Bake at 325° for 45 to 50 minutes or until done to toothpick test. Allow to stand 10 minutes before removing from pans.
Bake sweet potatoes at 375° for 60 minutes. With a sharp knife, cut a lengthwise oval in peel; scoop out the centers, leaving 1/4-inch shells. Place potato centers in a medium size mixing bowl with 1/2 cup cheese, milk, butter, salt and pepper. Whip and stuff back into shells. Top with remaining cheese and sprinkle with paprika.
Mix cream cheese, sour cream and taco seasoning in 13 x 9-inch pan and chill. Spread on one jar of picante sauce. Top with green olives, green onions, lettuce and tomatoes. Sprinkle with cheeses.
Spread cream cheese on beef slices. Place 1 green onion on cream cheese and roll up.
In a large bowl, mix together butter and brown sugar until creamy. Add egg and vanilla. Beat until light. Blend in flour, baking soda, chips and nuts. Mix until well blended. Drop by rounded teaspoonfuls 2-inches apart onto lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes until firm. Do not overbake.
Sift into ungreased pan. Pour over all 1 cup cold water. Mix thoroughly with fork. Bake for 30 to 35 minutes at 350°. Makes 1 small cake.