HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 2-quart casserole dish. Mix ingredients except peaches. Pour into melted butter, then spoon peaches in middle of batter. Do not stir. Bake 1 hour at 350°.
Combine first seven ingredients; mix well. Shape into 1-inch balls. Cook meatballs in hot oil until browned. drain. Place meat balls in a 13 x 9-inch baking dish. Combine remaining ingredients in medium saucepan. Bring to a boil. Cook over low heat for 1 minute, stirring constantly. Pour sauce over meat balls. Bake at 325° until done.
Let cheese soften. Cream together. Add Parmesan cheese, garlic, Worcestershire sauce and 1/4 to 1/2 cup mayo to make a spreading consistency. Let harden in refrigerator; form into ball. Roll in nuts or paprika.
Mix all together. Roll out on a floured surface. Bake for 10 minutes at 375°.
Mix well together the syrup, shortening, sugar and egg. Add dry ingredients and mix. Roll into logs. Chill. Slice and bake on a greased cookie sheet for 8 to 10 minutes at 350°.
Combine tomato sauce and spaghetti sauce; set aside. Prepare meat mixture: meat, onion, rice and 1/4 cup of the sauce. Prepare cabbage: Take bad leaves off the outside and cut out a good portion of the core. Put cabbage in a large pan with steamer rack (or just a couple inches of water). Cover and steam until tender, removing outer leaves gradually so the inner leaves get cooked as well. Lay leaves out on a plate. Trim core part of the leaf flat. Take leaf and spoon meat mixture into bottom side. Tuck, fold and roll. Lightly grease roaster. Layer cabbage rolls tightly. When complete, pour tomato sauce over rolls. Cover rolls with any leftover leaves. Cover roaster. Bake at 300° for 4 hours.
Combine mayo, chili sauce, lemon juice, broth and sugar. Stir in cooked Creamettes. Add tomato and onion. Cover and chill. Just before serving, add bacon and lettuce.
Dissolve beef broth mix in boiling water. Add all remaining ingredients, but beef. Bring to boil. Add meat and lower heat. Simmer about three hours, or until meat is tender. Chill meat in broth overnight. Remove any fat that has risen to surface. Remove bay leaf. Reheat. Remove meat to platter and keep warm while making Horseradish Gravy. Surround meat with mounds of well-seasoned cooked vegetables of your choice.
Mix and bake the first 3 ingredients at 325° for 10 minutes. Let cool. Mix Cool Whip, cream cheese and sugar. Then spread on cooled pretzel layer. Mix strawberries, jello and water and chill a little. Pour on cheese layer.
Cook the chicken breast; dice when cool. Mix celery, parsley and 1 can cream of chicken soup. If mixture is too thick, add another can of soup. Spread barbecue on hamburger buns.
Saute in butter, the chopped onion until transparent; add cut up mushrooms	and cook until tender. Add salt and pepper to taste. Add thyme. Add flour to thicken. Add sour cream and heat through. Serve hot with crackers.
Cook flour and milk together until thick. Cool. Beat Crisco, margarine, salt, sugar and vanilla until fluffy. Add to milk mixture and mix well. Spread this mixture between layers of cake.
Preheat oven to 325°. Melt chocolate and butter in large saucepan. Stir in sugar, eggs, vanilla, flour and salt. When completely mixed, add walnuts and chocolate chips. Spread into greased 8 x 8-inch pan. Bake for 30 minutes. Yields 1 dozen.
Brown ground beef and onion. Drain. Add all other ingredients. (The amount of salt, pepper and garlic powder you prefer.) Cook slow about 20 minutes.
Remove all fat from roast. Place in a crock-pot. Put peppers on top of roast, juice and all. Sprinkle dry salad dressing mix over roast and peppers. Cover crock-pot and cook until roast is easily shredded. Use your imagination. Serve at a cocktail party or for Saturday lunch.
Mix well and chill. Bake in 375° oven for 10 to 12 minutes. Makes about 3 dozen cookies.
Roast rump roast in 325° oven, allowing 40 minutes per pound. Roast will be a little on the rare side. Cool and slice very thin on a meat slicer or take back to butcher and have it sliced. Save drippings in the pan and add 1 bouillon cube too every cup of water added. Add remaining ingredients and simmer for 15 minutes or until peppers are soft, then add beef and marinate for 4 to 5 hours or overnight. When ready to serve, bring mixture to simmer. Do not boil, only heat through. Serve on 3 or 4-inch pieces of Italian bread. The long, thin Italian or French bread is best.
Cream butter and sugar until light and fluffy. Add eggs; beat well. Stir together thoroughly the flour, soda and 1/2 tsp. salt; add to creamed mixture. Stir in applesauce, cheese and nuts. Turn into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 55 minutes; cool 10 minutes in pan. Remove bread from pan; cool on rack. Makes one loaf.
Heat oven to 400°. Mix butter and sugar. Mix in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake until set, but not brown, 6 to 9 minutes. Immediately remove from cookie sheet. Makes about 5 dozen.
Blend white sugar and cinnamon. Add quartered biscuits and shake to coat a few at a time. Put in greased Bundt pan. Melt butter and add brown sugar and cinnamon. Pour over biscuits. Bake at 350° for 45 minutes.
Peel cucumbers; slice thin and salt them. Put aside for 1/2 hour minimum. Drain cucumbers. Add vinegar; use more or less to your liking. Add sour cream. Mix.
Mix sugar and cornstarch; add water and cook over moderate heat, stirring often, until thickened. Remove from heat. Add jello and dissolve well. Set mixture aside until it has cooled to a warm degree. Add blueberries and coat well. Pour into pie crust. Refrigerate until set. Add Cool Whip topping.
In a large, nonmetal bowl, add the ingredients to the remaining batter. After mixing well, pour into 2 greased and sugared loaf pans and bake for 40 to 50 minutes at 350°. Cool 10 minutes, then remove from pan.
Mix onion, pineapple and cream cheese together. Roll into ball and roll in chopped nuts. Chill and refrigerate leftovers. Serve with crackers.
Preheat oven to 350°. Combine crumbs and melted shortening; press firmly on bottom of 9-inch spring-form pan. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chocolate chips with flour to coat. Stir into cheese mixture.
In a large kettle place onion with butter and stew meat. Brown on medium heat until done. Add tomato juice, carrots, celery, potatoes and cabbage. Add corn and beef bouillon. Salt and pepper to your taste. Simmer on medium heat for 1 1/2 hours. Serve with thick crusty bread.
Peel and wash. Cut eggplant into slices. Dip in flour on both sides. Fry in oil. Drain. Place a row in bottom of oblong pan, then cover with spaghetti sauce, then sprinkle with both cheeses. Do another layer. Top off with cheese. Bake at 350° for 20 minutes or until cheese is melted.
First, mix the cake as directed on the package. Spread 1/2 batter in a 9 x 13-inch pan. Bake for 15 minutes at 350°. Then melt caramels with milk and butter. Pour the caramel mixture over cake. Sprinkle with chocolate chips and nuts. Then pour the remainder of cake batter over top and bake 30 minutes. There is no frosting necessary.
Mix dry ingredients. Stir in milk, eggs and melted margarine. Add other ingredients. Bake in an 11 x 13 inch Pyrex dish for 30 minutes at 350°.
Break crackers in fourths. Place in bottom of pie shell. Mix rest of ingredients; let it make a syrup. Pour slowly over crackers; let soak awhile. Place top crust on; bake at about 300°.
Preheat oven to 350°. Grease a 10-inch tube or Bundt pan. Mix margarine and sugar. Add eggs. Sift together flour, salt and baking powder. Add sour cream to first mixture, alternately with dry ingredients. Stir in vanilla. Mix pecans, cinnamon and brown sugar for topping.
Mix pudding and milk. Fold in Cool Whip. Stir rest of ingredients into mixture. Refrigerate until ready to serve.
Put in capful of sesame oil in wok (allow to warm up). Cut up scallions and peppers; lightly saute. Add any herbs or spices at this time. Add cut-up cabbage and curry powder; saute. Add cut-up tofu. Let simmer until vegetables are tender, but not too long. Serve. Enjoy.
Mix together powdered sugar, peanut butter, butter, vanilla and salt. Roll into one-inch balls.
Cream margarine, shortening, 1 1/2 cups sugar and eggs. Blend in dry ingredients. Shape into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake 8 to 10 minutes at 400°. Remove from cookie sheet immediately.
Coat beef with flour, salt and pepper. Brown in butter and oil mixture. Brown onions; add carrots, garlic, 1 teaspoon salt, bay leaves, meat and vegetable juice. Bring to boil; cover, reduce heat and simmer 1 1/2 to 2 hours. Remove the meat; thicken liquid, then pour over meat.
Boil eggplant in salted water until tender. Drain and cool. Remove skin. Place in a bowl and chop. Add egg, bread, salt and pepper. Fry onion in butter until brown. Mix all together well. Put in greased baking dish and top with butter and crumbs. Add tomato slices before crumbs, if desired. Bake at 350° about 20 minutes or until brown.
Mix rice with 2 cups milk in top of double boiler. Cook over hot water until rice is tender. Add raisins and butter. Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into a greased 1 1/2-quart baking dish. Sprinkle with cinnamon or nutmeg. Set in pan and fill pan 1/2 full of warm water. Bake in slow oven (325°) for 30 minutes or until set. Makes 6 nice servings.
Cream shortening and sugar. Add eggs and 1 cup flour; mix well. Put the other cup of flour over fruit and nuts. Add to batter. Grease and flour a tube pan. Line bottom of pan with wax paper. Pour batter into prepared pan. Bake at 250° for 1 to 1 1/2 hours or until cake tests done.
Mix sugar and syrup and heat over medium heat until it comes to a boil. Stir the entire time. Add peanut butter and mix well. Pour mixture over cornflakes and mix at once. Press into pan and cut into squares or make drop cookies.
Chop all ingredients and place in Dutch oven. Cook 2 to 3 hours over low heat.
Fry bacon in large skillet until crisp. Drain bacon; crumble and set aside. Drain off all bacon drippings. Add ground beef to skillet and brown; drain. Stir in bacon, onion, catsup, mushrooms, salt and pepper. Cover and simmer 10 to 15 minutes. Sprinkle cheese over top and heat until cheese melts.
Mix dry ingredients together; cut in Crisco with fork. Add raisins, caraway seed and buttermilk. Stir enough to hold together. Knead on floured board a few minutes. Bake in greased 9-inch iron skillet pan at 350° for 1 hour.
Place some water in an ovenproof pan. In a smaller pan, place the unwrapped caramels. Place smaller pan in pan of water and place in the oven. Warm until all the caramels have melted.
Heat oven to 350°. Melt butter over low heat in 8 x 8 x 2-inch baking pan. Sprinkle with brown	sugar.	Arrange pineapple, cherries and nuts over sugar. Blend Bisquick, granulated sugar, egg, water, shortening	and vanilla on low speed 1/2 minute, scraping bowl. Beat 4 minutes medium speed. Pour over fruit in pan. Bake 35 to 40 minutes or until wooden pick comes out clean. Invert at	once onto serving plate. Leave pan over cake a few minutes.
In a large skillet or stockpot, saute onion and green pepper in melted butter until tender; stir in remaining ingredients except shrimp. Bring to a boil. Cover and reduce heat to simmer for 20 to 25 minutes. Stir in shrimp and simmer 10 minutes longer. Add water if necessary. Makes 6 to 8 servings. Serve with warm French bread.
Cut chicken up into tiny serving pieces; boil 10 to 15 minutes. Drain. Mix together brown sugar and the Sake. Add garlic, ginger, green onions and soy sauce, then add chicken. Marinate 12 hours or overnight. Barbecue or broil. Makes 6 servings.
Heat oil in frying pan over medium-high heat while you brown the chicken. Have someone peel and core and slice the apples. Remove chicken from the pan and add butter. Reduce heat to medium. Lay the sliced apple in the pan and add butter. Cook gently for five minutes. Sprinkle them with cinnamon and lay the chicken on top of the apples. Season with salt and pepper. Pour in the cream and cover the pan. Reduce heat to medium-low and let it simmer for fifteen minutes. Pour in the calvados and cook a further five minutes, covered.
Put all but mushrooms, salt and pepper in pan. Simmer until done. Add mushrooms and season to taste.
Combine avocados (pitted and peeled), finely chopped onion, picante sauce and juice from lemon. Stir and mash with potato masher until large lumps are gone. Place in a serving dish and top with chopped tomato. Serve immediately.
Cream sugar and shortening.	Add eggs. Combine dry ingredients. Alternate dry ingredients and prune juice until it is all used up. Add prunes and nuts and beat until smooth. Fill 8 empty soup cans half full and bake in 350° oven for 1 hour. Easy to take out of can; slice and serve. Interesting? You bet, and it's good too! (Don't forget to wash and save your empty soup cans to make this delicious bread.)
Mix sugar and apples in a large bowl. Set aside for a few minutes. Mix dry ingredients together and then into apples. Add eggs, oil and vanilla. Mix thoroughly. Pour into a greased 9 x 13-inch pan. Bake at 350° for 50 minutes. Serve as is or use favorite topping.
Place chicken pieces in bottom of deep pan. Cover chicken with uncooked vegetables. Add 1 or 2 bottles of Italian dressing (depending upon how much chicken and vegetables you have). Sprinkle with Parmesan cheese. Cover and bake at 350° for approximately 1 1/2 hours. Uncover and bake for another 1/2 hour.
Blend flour and Crisco. (Do not use metal utensils.) Add vinegar to salt, egg yolk and water mixture. Makes 2 pie crusts.
Mix butter with cracker crumbs; pat evenly in bottom of 9 x 13-inch pan. Mix coconut, pecans and chocolate chips; spread over crust. Dribble milk over the entire mixture; bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Mix Cool Whip, cream cheese and sugar together and put over crust. Cover top with pie filling. Refrigerate.
Dissolve Jell-O in 1 cup hot water. Add cream cheese and beat with mixer. Mix in other ingredients, adding 7-Up drink last. Chill. Serves 9.
Cook onion in 2 teaspoons hot oil over medium heat until onion is caramelized (about 25 minutes). Stir in sugar and cook 1 minute. Spoon 1/3 cup chicken, 1 tablespoon onions, 1 tablespoon tomatoes and green chilies and 1/3 cup cheese on each tortilla; fold in half. Cook in remaining oil from onions for about 3 minutes on each side or until browned and cheese is melted. The tortillas can be cooked several at a time.
Grease and flour 10-inch tube pan. In saucepan melt margarine. Stir in frosting mix and oats until crumbly; set aside. In large bowl blend in sour cream, eggs and bananas until smooth. Blend in cake mix; beat at medium speed for 2 minutes. Pour 1/3 the batter (2 cups) into prepared pan. Sprinkle with 1/3 the crumb mixture (1 cup). Repeat twice with batter and crumbs, ending with crumb mixture. Bake at 350° for 50 minutes or until done. Let cool upright in pan for 15 minutes. Remove from pan; turn over so crumb mixture is on top.
Dissolve jello in boiling water. Add frozen strawberries; stir until separated and gelatin begins to thicken. Fold in thawed Cool Whip. Spoon into dessert dishes. Chill about 1 hour.
Prepare chocolate pudding according to box directions. Remove from heat. Pour into pudding pot the chocolate cake mix. Blend with wooden spoon until moistened. Pour batter into greased and floured 9 x 13-inch baking dish. Sprinkle with as many chocolate chips as desired. Bake for 30 minutes at 350°.
Cream butter and sugar, add eggs, then flour and soda (sifted together). Add bananas and nuts. Place in greased loaf pan (sprayed with Pam). Bake in 325 degree oven about 55 minutes. It's simple and easy and freezes well.
Mix all ingredients together except Sprite, 7-Up or ginger ale. freeze in plastic containers. When ready to use, place in punch bowl and pour Sprite, 7-Up or ginger ale over frozen mixture.
Boil squash in small amount of water about 10 minutes or just until tender. Drain off water. Mix squash with next five ingredients. Melt 3/4 stick oleo in pan. Add stuffing mix and stir until browned. Layer 3/4 stuffing in large 13 x 9 x 2-inch pan. Add all of squash mixture, then other 1/4 stuffing. Top with remaining oleo.
Mix all ingredients. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes until edges turn light brown.
Place a large spoonful of ice cream on the flat side of one cookie, then gently press the flat side of a second cookie on top of the ice cream. Repeat with the remaining cookies. Serve immediately or store in the freezer for up to two weeks.
Mix white cream cheese with Pet milk; beat in sugar, salt, pepper and vinegar; chill. Chop or grind cranberries. Fold cranberries into mixture of apples, celery and nuts. Mix with chilled dressing. Serve on lettuce. Serves 4.
Cream butter and sugar. Add egg. Add flour, soda and salt. Add mashed bananas and nuts. Bake in loaf pan at 300° for 1 hour. Cool on rack.
Boil the milk with half of the butter, a little salt and a pinch of nutmeg. Add the semolina flour a little at a time, mixing with a whisk. Cook 15-20 minutes on low heat. Add egg yolks and half of the parmesan cheese. Mix well. Pour into a pre-oiled sheet pan. Use a wetted rolling pin to flatten down mixture to 3/4 inch high. When cool, cut into rounds, approximately 1 1/2 inch in diameter. Overlap discs on a buttered baking dish, so half of each disc is covered. Sprinkle with the remaining parmesan cheese and butter. Bake at 400 degrees until golden brown. Serve while hot.
Mix all ingredients in a bowl. Chill overnight. Serve on toast. Cut into 1/4's.
Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened. Add pineapple and carrots. Heat and serve immediately. Garnish as desired. Serves 4 to 6.
Put all ingredients in crock pot. If desired tie whole spices in cheese cloth or put in a tea strainer. If spices are added loose, strain before serving. Cover and set on low for 2 to 4 hours. Serve from the crock pot.
Mix Jell-O, boiling water and juice until wiggly. Beat with electric beater and add 1 pint vanilla ice cream. Fold in mandarin oranges that have been drained. Line a medium cake pan with whole vanilla wafers. Pour mix on top. Refrigerate overnight. Serve with whipped cream and tinted coconut.
Mix first 3 ingredients together until well blended. Add a few drops of red food coloring, if desired (green for lime). Spoon into pie shell and freeze until firm. Serve frozen.
In large mixing bowl, combine all ingredients at low speed. Increase speed to medium when all combined, then increase the speed by half and beat 5 minutes, adding flour as/if necessary to achieve the consistency you want. Cover the bowl with plastic and a towel and let rest for 20-30 minutes. Punch down the dough. Form into 4 loaves. Cover the loaves with plastic and a towel and let rise.
Place yeast in warm water. Melt butter; cream with sugar. Add egg and yeast mixture. Add flour. Store in refrigerator overnight. Put in muffin tins and bake at 350°. Will keep several days in refrigerator.
In casserole dish (at least 3 to 4 inches deep) place a layer of sliced potato. Sprinkle with thin layer of chopped onion, then sprinkle with thin layer of grated cheese. Grind pepper over cheese and pour over a little of the cream. Repeat with another layer of potato, then onion, cheese, pepper, cream, etc. Repeat layers until all ingredients are used up, finishing with cheese and cream layer.
After browning and draining meat, add next 7 ingredients (including tomatoes); heat through. Cover bottom and sides of a 13 x 9 x 2-inch baking dish with tortillas. Pour meat mixture over tortillas. Place another layer of tortillas over meat mixture and set aside. Combine Monterey Jack cheese, egg and cottage cheese. Pour over tortillas. Bake at 350° for 30 minutes.
Melt oleo and saute onions until tender. Butter a casserole dish and line with crackers. Add onions and soup in layers until full. Beat eggs and add milk, salt and pepper. Pour over top. Sprinkle with cheese. Bake at 350° until bubbly.
Cream margarine and sugar. Add eggs, one at a time. Add sour milk and baking soda. Add bananas. Add flour, one cup at a time. Add nuts. Grease loaf pans. This may all be hand-mixed in one bowl. Bake in one large loaf pan or two small ones at 350° for 50 to 60 minutes or until done. May be frozen. Keeps well. Delicious sliced thin and spread with butter.
Cook hamburger and onion until meat is done; drain excess fat. Mix with lima beans, kidney beans, pork and beans, catsup, sugar and salt. Turn into 1-quart casserole dish. Bake in preheated oven for 20 to 25 minutes.
Place lightly floured pork chops in a shallow baking dish. On top of each chop, put: 1 slice of lemon, 1 slice of onion, 1 tablespoon brown sugar and 1 tablespoon catsup. Cover pan with foil. Bake in 350° oven for 1 hour. Uncover and bake for 1/2 hour more.
Peel and quarter potatoes. Shake in the Shake 'n Bake. Place in casserole dish. Cut oleo over potatoes. Bake at 350° for 45 minutes.
Skin the chicken pieces. Melt margarine in a medium frying pan. Mix bread crumbs with spices, adding according to taste. Preheat oven to 350°. Dip chicken pieces in margarine, then cover with bread crumb mixture. Place in a 10 1/2 x 15-inch pan that has been lined with aluminum foil. Bake for 60 minutes or until well browned.
Heat oven to 350°, grease and flour 13x9x2-inch baking pan. Mix ingredients. Spread in pan. Bake about 25 minutes. Cool. Frost with Brown Butter Icing. Cut into bars 3 x 1-inch.
Cook squash and onion. Drain. Melt margarine in casserole dish. Cover bottom with corn bread mix. Save some to sprinkle on top of casserole. Mix remainder of corn bread mix with rest of ingredients. Sprinkle top with corn bread mix. Bake at 350° for 35 minutes or until brown on top.
Sprinkle rice evenly over 9 x 13-inch baking dish or pan. Pour melted butter and milk over rice. Mix the 2 cans of soup together and spoon over rice. Lay pieces of chicken in rows over rice and sprinkle with the onion soup mix. Seal well with foil and bake for 2 1/2 hours at 325°. Do not peek during baking time.
Thaw potatoes. Mix together everything except grated cheese and pour into a greased casserole or a 9 x 13-inch baking dish. Top with grated Cheddar cheese. Bake at 350° for 1 to 1 1/4 hours. Cover with foil to bake.
Mix well with spoon and bake in 9 x 13-inch pan at 350° for 30 to 40 minutes.
Mix meat with all ingredients except the chili sauce, brown sugar, cranberry sauce and lemon juice. Mix well and roll into golf size balls. Make a sauce from the mixture of chili sauce, cranberry sauce, lemon juice and brown sugar. Place meat balls into a baking dish and pour sauce over meat balls. Bake uncovered at 350° for 35 to 45 minutes.
Place chicken in pot and add water to cover. Add onion, garlic, cumin and coriander and cook 1 to 2 hours or until chicken is tender. Remove chicken and discard skin and bones. Reserve the cooking broth and keep warm.
Line crust with double thickness aluminum foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 to 7 minutes more.
Combine all ingredients, except bread crumbs, in a small mixing bowl. Beat until well blended. Coat a 22 ounce casserole dish with vegetable cooking spray. Pour mixture into the casserole dish. Sprinkle bread crumbs over the top, covering the entire surface. Microwave at Medium (50%) for 10 to 12 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes.
Cream butter and sugar; add eggs, one at a time. Stir in bread and drained pineapple. Bake in buttered 1-quart casserole at 350° for 45 minutes. Serves 6. This is a great complement for a baked ham.
Boil raisins, dates, pineapple and water for 3 minutes. Add oleo and let cool. Mix flour, soda, eggs and vanilla; add to cooled fruit mixture and nuts, mixing well. Put in 13 x 10-inch pan. Bake in 325° to 350° oven for 25 minutes. Frost with cream cheese, whipped with honey.