HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange apple slices in bottom of 8-inch square pan. Blend thoroughly oatmeal, brown sugar, flour, cinnamon and butter. Sprinkle mixture over apples. Bake at 350° for 35 minutes.
Mix the German chocolate cake mix as directed on package. Mix cream cheese, egg and sugar. Marble mixture in cake mix. Sprinkle chocolate chips over cake mix. Bake approximately 30 to 45 minutes. Best when served warm. No need to frost.
Drain Veg-All and put in a baking dish. In a pan, melt 1/2 of the butter; add Cheez Whiz and bring to a boil. Pour mixture over Veg-All. Crush crackers and mix with other half of melted butter. Put on top of Veg-All mixture; bake in oven at 350° for 30 minutes.
Mix chocolate cake mix according to package. Grease 9x13 in pan. Add nuts and coconut to pan and pour cake over top. Cream together cream cheese, oleo and sugar. Drop by teaspoonful over cake then bake at 350° for 45 mins.
Cover cube steaks with flour and brown in margarine in large electric frypan. When meat is browned, add soup and tomatoes. Add water as needed if gravy gets too thick. Cook at lowest heat in electric frypan for 3 to 4 hours so your meat will be tender.
Beat cream cheese, sugar and 2 tablespoons milk until smooth. Spread on pie crust. Add strawberries on top of cheese. Prepare Dream Whip as directed on package. Prepare pie filling with 1 cup milk. Fold in 1 cup of whipped topping. Spoon over berries and chill until set. Garnish with additional berries and remaining whipped topping.
In skillet, brown hamburger meat, onion, mushrooms and salt and pepper to taste. Drain meat mixture. Mix in large serving bowl, prepared macaroni and cheese and hamburger meat. Serve with salad or vegetable.
Have Dr. Claude Smith go fishing and bring you some fish all cleaned and filleted and in Baggies. Cut up onions, mushrooms, celery and lemon and saute with olive oil. Add seasonings to the mixture and then the wine. Gently add fish and cook at medium-low temperature, about 15 minutes or until done. (Works well with trout, catfish and even cheap fish, better if fish is fresh.)
For fudge sauce, combine chocolate, sugar, evaporated milk and butter in a saucepan. Bring to a boil, stirring constantly, until chocolate is melted. Serve warm or cold over scoops of coffee ice cream atop slices of chocolate pound cake.
Beat eggs thoroughly. Add sugar and flour. Add Karo, vanilla and nuts, then add melted butter. Mix well and pour into uncooked pastry shell. Bake for 50 minutes at 350°.
Combine flour, sugar and cocoa. Pour in melted butter, vanilla, eggs and nuts. Mix well. Bake at 325° for 30 minutes.
Combine mustard with jelly. Add wieners and sugar; bring to a boil. Add wieners that are cut into small pieces. Cover and simmer 10 to 15 minutes.
Crust: Melt margarine; stir in flour, 1/2 cup pecans, 1/2 teaspoon vanilla and 2 tablespoons sugar. Mix well. Spray bottom of a 9 x 13-inch pan with Pam spray. Mash flour mixture into bottom of pan and bake at 325° until light brown, about 30 minutes. Allow to cool completely.
In a large saucepan, beat together eggs, sugar and salt. Stir in 2 cups milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon or reaches 160°. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled. Just before serving, pour into a bowl or pitcher. Garnish or add Stir-ins, if desired. Serve immediately.
Combine first 3 ingredients in container of blender; process until smooth. Spoon into pitcher; stir in ginger ale. Serve immediately.
Drain pickles and rinse. Cut the ends off and slice. Add all remaining ingredients. Stir and let stand overnight, then keep refrigerated.
Sauce: Heat butter, mushrooms and lemon juice. Add flour, salt, paprika and nutmeg. Mix well. Add chicken broth and half and half. Stir and bring to boil until mixture thickens. Layer in a 9 x 13-inch pan:
Brown hamburger in a large pan. Drain. Saute chopped onion and pepper with hamburger 2 to 3 minutes. Add other ingredients. Bring to a boil. Let simmer for 30 to 45 minutes to let spices blend.
Cream this together and spread on bread cut into any shape you wish. Top this with a slice of cucumber. (I always peel mine.)
Combine mashed potato flakes, pico de gallo, chopped walnuts, drained crabmeat, beaten eggs and green onion dip. Shape crab mixture into 8 patties (1/4 cup each). Heat a large skillet over medium high heat for 3 minutes. Spray skillet with nonstick cooking spray and cook crab cakes on each side for 3 to 4 minutes. Serve hot with lemon wedges and lemon butter sauce. Makes 6 to 8 servings.
Place broccoli in a 2-quart baking dish. Bake until tender. Drain off liquid. Add the onion, soup, milk, water and cubed cheese to the broccoli. Place in a 350° oven for 30 minutes, stirring occasionally. Makes 6 servings.
Mix the cream cheese with confectioners sugar until creamy. Add the milk and peanut butter; mix well. Fold in the whipped topping. Put into a graham cracker crust. Keep in freezer until serving time.
Measure shortening or margarine while cold. Put in mixing bowl to soften at room temperature. While softening, grease cookie sheet lightly. Sift flour and measure. To the flour add soda, salt, cinnamon, cloves and raisins. If raisins are sticking together, separate them and dust with flour before adding to flour mixture. Stir well with batter beater. Set oven at 350°. By now shortening is ready. Add sugar and cream well. Add eggs and beat well. Measure milk and add after eggs. Beat well. Measure oats and add with flour mixture to the creamed shortening mixture, a small amount at a time. Mix well.
Blend flour, sugar and 2 tablespoons cocoa in bowl. Stir in milk and margarine. Stir in nuts. Spread in square pan, 9 x 9-inch. Sprinkle with mixture of 1 cup brown sugar and 1/4 cup cocoa. Pour hot water over entire batter. Bake in 350° oven for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Cut into squares; invert each square onto dessert plate. Spoon sauce over. Serve warm.
Slice venison or beef in 1/8-inch strips. This is easier if it is slightly frozen. Combine ingredients and meat; marinate overnight. Put on racks for excess marinade to drain off. Put in dehydrator and cook until meat is completely dry, about 5 to 6 hours.
Beat egg, milk and sugar. Add remaining ingredients. Pour batter in funnel and swirl into hot oil. Remove from oil when light brown and sprinkle powdered sugar on it.
Cook chicken, debone and cut into small pieces. Place in large (9 inch x 13 inch) baking dish. Mix broth and chicken soup really well and pour over chicken.
In 3-quart saucepan, combine sugar, Marshmallow Creme, evaporated milk, butter or margarine and salt. Cook and stir over medium heat until mixture boils. Boil gently, stirring frequently, for 5 minutes. Divide mixture in half. To one half (about 3 cups), add chocolate pieces; stir until melted and blended. Pour into buttered 13 x 9 x 2-inch pan. To remaining half of marshmallow mixture, add the butterscotch pieces; beat until smooth. (If necessary, beat with rotary beater until pieces are melted and mixture is smooth.) Pour over chocolate layer; cool. Cut in pieces.
Boil chicken breasts until done (may add salt to water, if desired). Remove from water; let cool. Pick meat off bones and place in bottom of a casserole dish.
Mix with fork; press into pie pan. Bake at 350° for about 15 to 20 minutes, or until brown. Makes 1 crust. Fill with your favorite strawberry filling.
Sift flour, baking powder and salt; set aside. Beat together the sugar, butter and Crisco until creamy. Add the eggs, one at a time, beating after each addition. Add cocoa and vanilla. Add flour and buttermilk (alternating the dry ingredients with the liquid and beginning and ending with flour). Bake in tube pan for 1 1/2 hours at 300°.
Place drained beans on a large double thick square of aluminum foil which has been sprayed with nonstick cooking spray. Top with tomatoes. Cream together onion, butter, brown sugar, salt, mustard, horseradish and pepper. Dot mixture over tomatoes. Wrap securely in foil, sealing edges. Place on grill and heat with cover down for 30 to 40 minutes on low flame setting.
Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often, at room temperature.
Slice potatoes thinly. Grease baking dish and place a row of potatoes in it. Sprinkle with salt, pepper and flour and dot with butter. Add a row of thinly sliced onion and sprinkle again. Pour scalded milk over the last layer and dot with butter. Bake at 370° for 1 hour.
Cook sausage in skillet. Remove sausage from skillet and crumble. Cook green pepper and onion in a little of sausage grease. Drain onion and pepper on paper towel. Place onion and green pepper in bottom of pie pan. Place sausage in shells. Mix flour and cheese together. Place over sausage. Mix eggs and milk (beat well). Pour into shells. Sprinkle top with red pepper. Bake at 350° until done. Can be frozen.
Saute celery, onion and butter. Add chicken stock and seasonings. Simmer 15 minutes. Slowly add mushroom soup. Add cheese. Boil spaghetti; rinse. Add this to other mixture. Let stand on warm eye. Add chicken. Put in shallow casserole (10-inch). Sprinkle with pecans and olives. Bake in 350° oven for 30 to 45 minutes.
Melt butter in pot. Add sugar and simmer for about 15 minutes until caramel color. Pour over crackers that have been laid out on cookie sheet. Bake at 350° for 15 minutes. Remove from oven and sprinkle chocolate chips over. Return to oven and turn oven off. Wait 5 minutes and remove pan. Spread melted chips evenly. Sprinkle with chopped walnuts. Cool, then break up or cut into squares.
Dry out the pork or bacon and fry the onion in the fat. Add the clam liquor, water and potatoes. Cook until tender; season. Add the clams and milk. Cook 10 minutes longer. Then thicken with the butter and flour, creamed together. Pour the chowder over the crackers and sprinkle with chopped parsley.
Blend together the first 4 ingredients with Best Foods light mayonnaise; season with salt and paprika to taste. Spread filling on top of English muffin halves and top each half with a piece of cheese. Place in toaster oven or under broiler until cheese melts and sandwiches are slightly browned.
Completely dissolve gelatin in boiling water. Chill until slightly thickened. Stir in remaining ingredients. Spoon gelatin mixture into 4 individual plastic containers or serving dishes. Chill until firm, about 2 hours.
For the crust, mix flour, butter and powdered sugar and pat down in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups coconut and nuts. Cool until thick enough to spread. Makes 2 1/2 cups.
Peel and slice the onion, carrots, celery and potatoes. Place in baking pan or crock-pot with meat. Sprinkle dry ingredients over meat and vegetables. Add tomato sauce. Cover and bake at 250° for 4 hours.
Mix sugar and flour. Add water and vinegar. Cook on medium heat until thick about 10 minutes. Add salt, butter and beets. Cover and cook 10 minutes.
Melt butter in skillet; add snipped beef. Add flour and pepper (will be pasty). Stir in milk; cook together until bubbly and gravy consistency. Serve over toast (this is 1 serving). Double for 2 servings, etc.
Heat oil in large skillet. Add onion and cook over medium-low heat, stirring occasionally, until tender, 3 to 5 minutes. Add garlic and cook 1 minute longer. Add chickpeas, oregano, black pepper, hot red pepper and bay leaf. Cook, stirring and crushing half the chickpeas, with back of spoon until heated through, 5 minutes. Add tomatoes with juice. Bring to boil over medium-high heat, stirring and breaking up tomatoes with the side of a spoon. Reduce heat to medium-low; cover and simmer 10 minutes.
Preheat oven to 425°. Combine first four ingredients in a large mixing bowl. Cut in applesauce; cut until crumbly. Add honey, egg white and vanilla and mix. Add fruit and mix. Gradually add 1 tablespoon a time, the yogurt, mixing thoroughly after each addition. Dough should be lumpy and cling to bowl and spoon. Place dough on greased cookie sheet, forming each scone similar to that of a biscuit, round, about 3 to 4-inches in diameter. Cook until golden brown. Scones will have a muffin texture. Makes 8 to 10 scones.
Mix peanut butter, butter and powdered sugar. Chill. Make into small balls. Chill again. Melt paraffin and set aside. Stir in kisses and chocolate chips until dissolved. Dip peanut butter balls into chocolate mixture.
Combine ingredients and mix well. Pour over cukes and onion rings. Chill until cukes are wilted. (Note: Low calorie and low-fat.)
Drain and wash berries. In bowl, combine first 3 ingredients and cut in butter; stir in nuts. In a 9 x 13-inch pan, combine the rest of ingredients and spoon the first mixture over. Bake in 350° oven for 35 to 40 minutes. Can be served with ice cream.
Cook pasta according to directions. Meanwhile in large skillet cook beef, green pepper and onion until meat is no longer pink, drain. Stir in the spaghetti sauce and sloppy joe sauce; heat through. Drain pasta and mix with beef mixture. Serves 8.
Coat bottom of 13 x 9 pan with vegetable spray. Mix cracker crumbs with water and enough vegetable spray to moisten, then spread on bottom of pan. Beat together 1 carton Cool Whip and cream cheese. Spread over crumbs. Slice bananas on top and add crushed pineapple over bananas. Spread remaining Cool Whip over this and garnish with nuts, cherries and chocolate syrup.
Preheat oven to 350°. Grease 8-inch square baking pan. Mix first 3 ingredients. Stir in melted butter. Reserve 1/3 cup of crumbs. Pat the remaining crumbs into pan. Bake 12 to 15 minutes.
Mix together. Form into balls and place on a cookie sheet. Bake at 400° for 10 to 15 minutes.
Mix all ingredients,	except	wieners in a saucepan. Bring to	a boil. Add sausages and simmer for several minutes before transferring to chafing dish. Tasty!
Clean celery, trimming tops and bottom. Dry. Mix cheese, shrimp, cayenne and lemon juice well. Take a rib of celery and fill with mixture; set aside. Do this to all ribs. Press the ribs together with the mixture to the inside, one at a time. Tie securely with string and refrigerate until firm. Slice into 1/2-inch rounds. Put on a lettuce lined dish. Yield: 8 to 12 servings.
Cook noodles 12 to 15 minutes. Cook beef, onions and garlic until beef is browned. Turn down heat and simmer 15 minutes. Stir in tomato sauce, paste, mushrooms, salt and oregano. Combine eggs, spinach, cottage cheese and layer in a 13 x 9-inch casserole. Pour half tomato sauce in bottom. Cover with half of the noodles. Top with all the spinach mixture. Cover with rest of the noodles. Top with remaining tomato sauce. Sprinkle with olives; cover with foil. Bake 45 minutes at 350°. Remove foil. Cover with cheese slices and bake another 15 minutes.
Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating after each addition. Beat egg whites until stiff, but not dry; fold into batter. Pour batter into greased tube pan. Bake at 375° for about 30 to 40 minutes. Can add 1 to 1 1/2 cups of fruit or nuts.
Mix the bran with boiling water and let stand while mixing the sugar and shortening with mixer. Add and combine the buttermilk. Add lightly beaten eggs, mix and then add remaining dry ingredients. Add raisins or dates if used. Bake in well greased muffin tins 15 to 18 minutes. Batter will keep a month or longer in the refrigerator.
Dissolve jello in 2 cups boiling water. Add 8-10 ice cubes to hasten cooling. Set aside. In large bowl, combine the Eagle Brand milk, mayonnaise, cottage cheese, pineapple and the horseradish.
Stuff fillets of sole with chopped shrimp and onions. Make sauce of butter, flour and sherry wine. Pour over top of fillets arranged side by side in greased 8-inch baking dish with cover. Bake at 350° for 45 minutes.
Remove skin and all visible fat from chicken. Put all ingredients in plastic with chicken pieces and shake. Bake at 350° for an hour.
Melt butter in large Dutch oven pan; add noodles to butter. Put burner on high. Stir noodles constantly until browned. remove from burner. Add chicken broth and small amount pepper and garlic powder to taste. Return to burner. Bring to a boil. After mixture is boiling add rice. Reduce heat to simmer. Cover pan. Stir occasionally. Rice pilaf is ready when most of chicken broth is absorbed.
Beat together corn oil, sugar and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well. Drain the pineapple well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into a greased and floured 9 or 10-inch cake pan. Bake at 350° for about 1 hour or until a pick inserted in center comes out clean. Let cake cool on rack. Prepare frosting. Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with the coconut.
In 2-quart casserole dish, line bottom with tortillas, then layer chicken pieces, onions and remaining liquid mixture combined with seasoning. Cover with cheese and bake in moderate oven for approximately 30 minutes.
Combine first 7 ingredients and half of cheese. Pour batter into greased 10-inch pie pan. Drizzle butter over top. Bake at 375° for 30 minutes. Top with remaining cheese and sesame seed. Bake 5 minutes more. Cut into wedges. Serve warm. Good with salad and soup.
Possum is very fat and you should place skinned possum in cold water	for a few minutes and scrape real good. Remove all glands and	put in pan and cover with salt water and leave in refrigerator overnight.
Mix all the ingredients up to the coconut. Mix in sugar and chill. Right before serving, add coconut, then red and green cherries. Very pretty for Christmas and good tasting.
Mix well all ingredients. Turn into kettle and heat on high to boiling, stirring constantly. Reduce heat to medium and simmer until done, about 1/2 hour.	Stir frequently.
Grease 8-quart bowl with oleo and fill with unsalted popped corn. Allow enough room to mix. Mix ingredients in sauce; cook to 250°. Remove from heat and stir in 1 teaspoon vanilla. Mix well. Shape with buttered hands into balls.
Mix the first 3 ingredients together in a bowl and cover with Saran Wrap, leaving an opening. Microwave on High for 6 minutes. Take out and stir. Return back to microwave for 5 minutes, leaving opening in Saran Wrap. Let stand about 20 minutes or until cool. Add 1 teaspoon vanilla and nuts, if desired and 1 teaspoon butter. Beat well with mixer until starts to thicken. Place in a 9 x 6-inch pan. Cut into squares when cool.
Brown and drain hamburger meat. Add Prego sauce and simmer a few minutes. Cook noodles; drain and cool. In another bowl, mix egg and cottage cheese. In bottom of pan, cover with hamburger and meat Prego sauce. Add noodles, cottage cheese mixture, Monterey Jack cheese and Colby cheese. Add hamburger meat and sauce. Layer with noodles and cheese again and add meat and sauce and top with Mozzarella cheese. Cook 45 minutes in 350° oven.
Drain the crushed pineapple in a colander for at least an hour. In a bowl, mix the drained pineapple, cherry pie filling and sweetened condensed milk together. Mix in the whipped topping. Keep refrigerated until ready to serve. Makes 10 servings (about 3/4 cup each).
Mix each flavor of gelatin (according to box directions), but use 1 cup hot water and 1/2 cup cold water. Set in shallow pan or glass dish, so small squares can be cut after the gelatin is set firm.
Melt butter. Add sugar, egg, dates and nuts. Bring slowly to a boiling point. Turn to low and allow to cook 10 minutes, stirring constantly. Remove from heat and add vanilla and Rice Krispies. Cool and shape into small portions about the size of a little finger. Roll in fine grated coconut. I dye the coconut red and green for the holidays.
Add baking powder and salt to flour and sift. Add butter and chocolate and mix well. Melt butter and chocolate together. Add sugar gradually to eggs; beat thoroughly, then add chocolate to mixture and blend. Add flour to sugar and mix well. Add nuts and vanilla. Bake at 350° for 35 minutes.
Heat oven to 350°. Melt chocolate and margarine in a pan. Beat in sugar and eggs. Add dry ingredients plus nuts. Spread in 9 x 12-inch greased pan. Bake 30 to 35 minutes. Cool slightly and frost.
Cut chicken into 1-inch pieces. Cook chicken, onion, bell pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients; simmer 45 minutes. Ladle into bowls and top with cheese, onion, avocado, sour cream or picante. Yields 6 to 8 servings.
Add jellos to water and bring to boil; dissolve stirring constantly. Remove from heat and stir in berries; add cranberry sauce and put in your serving bowl. Gently add Sprite; chill overnight and add topping.
Melt flour, margarine, sugar and chopped pecans together and spread evenly in an ungreased 9 x 13-inch pan. Bake at 375° for 15 minutes.
Place cup of milk in a mixing bowl. Add four tablespoons of mayonnaise. Beat 2 minutes. Add two cups of flour, gradually. Prepare greased muffin tins. Spoon in batter. Bake at 300° for 15 to 20 minutes.
Combine nuts, dates, baking soda and salt in a mixing bowl. Add the boiling water and shortening and allow this mixture to stand for 15 minutes. Beat eggs slightly and add to mixture along with the vanilla, sugar and sifted flour. Add dates to the mixture. Do not overmix; place in a 9 x 5 x 3-inch pan. Bake 1 hour in a 350° oven or until done. (A toothpick stuck in the center and coming out clean is an indication that it is done.)
Combine chicken, soups and broth. Saute celery and onion in margarine. Spray a 10 x 14-inch casserole dish with a nonstick spray. Layer the following in the casserole dish: 1/2 chicken mixture, 1/2 celery and onion mixture and 1/2 spaghetti. Layer again; top with cheese. Bake at 350° for 30 minutes. Serves 10.
Sift together flour, soda and cream of tartar. Mix with sugar and Crisco, add eggs and vanilla. Shape into rolls on waxed paper. Refrigerate until cold. Slice and place on a greased cookie sheet. Bake at 325° or 350° for 10 minutes. Makes 6 dozen.
Let first five ingredients stand until lukewarm. Add remaining ingredients. Mix well and knead. Cover dough. Let rise until doubled. (This is actually a refrigerated dough so it can be kept overnight or until ready to use.) Form into rolls and let rise about 1 hour. Bake in 350° oven for 20 minutes. May be brushed lightly with Crisco when taken from oven.
Grate lemon and set aside. Squeeze lemon and combine 3 tablespoons juice with rice, water and salt. Cook according to rice directions. Garnish with lemon rind. This is good with Friday night fish and shrimp suppers.
Melt butter. Pour 1/2 of this into loaf pan. Mix flour, sugar and beer. Spoon flour, sugar, beer mixture into loaf pan. Pour remaining butter over top. Bake at 350° for 50 to 60 minutes. Let stand 10 minutes. Remove from pan.
Cover rice with hot water; let stand while preparing other ingredients. Brown meat, breaking up large pieces. When partially browned, add onion, celery and mushrooms. Stir in brown sugar, soy sauce, water chestnuts and rice. Turn into lightly greased casserole. Cover and bake 1 hour in 350° oven. This serves 8 generously.
Replace green bean juice with fresh water. Layer all ingredients in casserole (rice on bottom, green beans next, then chicken and water, soup and sherry poured over all). Bake, uncovered, 2 hours at 350°.
Turn oven on to 150° to 200°. Dissolve yeast in warm water. Add sugar, salt and oil. Add 2 cups of flour. Mix until smooth. As you are mixing, mix approximately 1 1/2 cups additional flour. Knead until smooth. Place in Pam sprayed bowl. Grease top. Turn off oven. Place dough in oven for 30 to 45 minutes to raise. Spread in pizza pan; add sauce and favorite toppings. Bake 20 minutes at 425°. Add cheese until melted. Serve. Makes one crust. Double recipe for two.
Combine all ingredients and beat, beat, beat. Cold cheese dip. Also freezes well.