HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a 9 x 13-inch oblong pan. Sift flour and baking powder. Add sugar and milk. Pour batter into pan on top of butter. Warm the fruit and juice. Spread over batter. Bake at 350° until light brown (but not too brown), approximately 35 to 40 minutes on middle rack. Crust will come to the top. Serve hot with whipped cream or ice cream.
Boil and peel shrimp (frozen cooked salad shrimp). Mix all other ingredients together and combine with shrimp.
Fill pie shell with tomatoes. Sprinkle with salt, pepper, basil, chives and green onions. Mix mayonnaise and cheese. Spread over tomatoes. Bake for 30 minutes at 350°. Serves 6.
Mix in a separate bowl. Mix well and pour over pineapple. Turn heat up to 350° and bake 1 hour or until toothpick inserted in cake comes out clean.
Saute onion and green pepper in 1 tablespoon butter. Add soup. Gradually stir in milk and heat. Add remaining butter to water. Heat until butter is melted. Combine hot liquid with bread stuffing mix. Arrange 1/3 of stuffing in a buttered 2-quart casserole. Top with half the egg sections and 1/3 of soup mixture. Repeat, using all the eggs. Top with remaining stuffing and soup mixture. Sprinkle crumbled bacon over top. Bake in moderate oven at 350° for 30 minutes. Yields 8 servings.
Pour cold eggnog into bowl. Add pie filling mix, rum and nutmeg. With electric mixer at low speed, beat until blended, about 1 minute. Let stand 5 minutes. Fold in 2 cups of whipped topping. Spoon into crust. Chill until firm, about 2 hours. Garnish with remaining whipped topping. Sprinkle with additional nutmeg, if desired. Makes one 9-inch pie.
Put bread and ham in greased 9 x 13-inch pan; sprinkle with cheese, then pour milk, eggs, salt and mustard on bread mix. Top with butter. Cover overnight in the refrigerator. Bake at 325°, uncovered, for 1 hour.
Mix Bisquick with milk. Add sugar, cinnamon, raisins and salt. Knead gently. Roll on floured surface. Cut with biscuit cutter. Makes 8 to 10 biscuits. Bake at 450° for 15 to 20 minutes. Mix powdered sugar and milk. While biscuits are still warm, spread on biscuits.
Combine all ingredients, except rolls, in a nonstick skillet. Simmer 5 minutes, stirring occasionally. Spoon barbecued tuna, evenly divided, over cut rolls. Serve hot. Makes 2 servings.
Mix all together flour, salt, baking soda, cinnamon and sugar. Put in a big bowl. Make a well in the middle of all the dry ingredients. Add strawberries with juice, eggs, oil and pecans. Stir it all up and put in pan. Grease and flour one cake pan or 2 loaf pans. Bake at 350° for 60 to 70 minutes. Cool in pan for 30 minutes.
In extra large mixing bowl, mix together shortening and sugar with electric mixer until fluffy. Add pumpkin and egg, beat until combined. In another bowl, combine flour, pumpkin pie spice, baking powder and baking soda. Beat into pumpkin mixture until combined. Drop by rounded teaspoonful onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until top seems firm. Remove and cool. Prepare Cookie Glaze. Spread over cookies. Sprinkle with chopped nuts, if desired. Yields 42 to 48 cookies.
Mix cake mix, oil, eggs and water together. Add chocolate chips. Drop by using a tablespoon on ungreased cookie sheet. Bake at 350° oven 12 to 15 minutes or until lightly browned.
Beat egg whites and cream of tartar into stiff peaks. Add nutmeats and chocolate bits. Drop by the teaspoonful onto foil-lined cookie sheet. Put in a 450° oven, turn off heat and leave overnight.
In greased 3-quart casserole, carefully combine vegetables, undiluted soups, rice and seasonings. Fold in raw shrimp and uncooked ground beef, which has been crumbled with fingers. Cover tightly. Bake at 325° for 1 1/2 hours. Serves 6.
Cream shortening and sugar; add egg yolks and jam. Beat well. Sift dry ingredients; add alternately with milk. Beat vigorously after each addition. Fold in egg whites. Bake in tube pan at 325° until done. May use three 9-inch layer pans and frost.
Peel and quarter potatoes. In a 9 x 13-inch baking dish, melt stick of butter. Put potatoes in dish and add the broth. Sprinkle with seasonings. Bake at 350° for 2 hours.
Mix dry ingredients. Add melted butter, egg and milk. Pour into greased loaf pan. Bake 1 hour at 325° or until done.
Heat oil; add beef and brown on all sides. Pour off fat and turn beef and drippings into large casserole. Peel onions and quarter; slice tomatoes and green pepper and add to meat. Sprinkle with salt and pepper. Cover and bake at 350° for 1 hour and 15 minutes. Add celery, eggplant and zucchini. Sprinkle with remaining salt and pepper. Cover and bake for 45 minutes longer. Makes 6 generous servings. Serve over rice, noodles, etc.
Combine first 4 ingredients. Cream together sugar and oleo. Add beaten eggs to sugar and oleo mixture and then add to bran mixture. Sift dry ingredients. Add to mixture with raisins and nuts only until dry ingredients are damp. Fill muffin pans about 2/3 full. Bake at 400° for 20 minutes. Makes about 5 dozen. May cut recipe in half. Freezes well. Warm in microwave 10 to 15 seconds.
Sear roast at 400° 1/2 hour to brown. Mix all remaining ingredients and cook 45 minutes. Pour over seared roast. Bake slow and covered until meat shreds, about 3 1/2 hours. Take meat out of pan. Cool enough to handle. Shred meat into large bowl. Pour sauce from pan over meat and mix. Reheat as needed. Serve in hamburger buns.
Melt morsels in microwave. Add salt and walnuts. Drop by teaspoonfuls on waxed paper. Makes about 2 dozen pieces of candy.
Saute sole fillets in 2 tablespoons of the butter. Remove from pan and keep warm. Add rest of butter, leeks, garlic and artichoke hearts. Saute until leeks are limp. Add tomatoes and white wine. Simmer 7 to 10 minutes. Season with salt and pepper. Top fish with sauce.
Put cinnamon, cloves, mace and allspice in cheesecloth bag. Put water, sugar and vinegar in a kettle; heat and add bag. Simmer for about 15 minutes. Add apples; heat slowly (don't burst the apple skins). Set overnight in syrup. Remove bag. Pack in jars. Seal. Process in boiling bath for 20 minutes. Makes 8 pints: 16 to 20 apples in each.
Melt butter. Blend in brown sugar. Let cool. Stir in eggs, flour, baking powder and salt; mix well. Add nuts. Bake in moderate oven for about 25 minutes.
Slice onion on top of roast. Add water to middle of roast. Cover. Bake at 350° for about 2 hours. Cool and chill. Remove solidified fat. Slice beef thin. Add liquid and seasonings. Cook 3 to 4 hours over low heat.
Place brisket in a flat pan. Sprinkle onion salt, celery salt, garlic salt and liquid smoke over it. Let set overnight in refrigerator. Take brisket out of marinade. Sprinkle with salt, pepper and Worcestershire sauce. Bake in 275° oven for 5 hours in covered roaster. Slice. Add barbecue sauce and bake 1 more hour.
Add boiling water slowly to the meal and melted shortening; beat until smooth. Add the milk and eggs; mix well. Pour into greased pan and bake for 30 to 40 minutes at 375°.'
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking pan. Sift together flour, baking powder and salt. Set aside. Melt butter in a large saucepan over low heat. Remove from heat and stir in sugar, egg, flour mixture, orange peel, dates and pecans. Mix well after each addition. Spread batter into prepared pan. Bake 25 to 30 minutes or until lightly browned and edges begin to pull away from sides of pan. Cool completely on wire rack. Frost with Orange Cream Cheese Icing. Store, covered, in refrigerator. Cookies freeze well. Makes 36 (1 x 3-inch) bars.
Cream sugars, shortening and peanut butter. Add egg, milk and vanilla. Then add flour, soda and salt. Chill dough, then roll into medium size balls and flatten with fork. Bake at 375° for 12 minutes on ungreased cookie sheet. Remove from oven and place unwrapped Hershey's Kiss in center of cookie. Place back in oven for about 45 seconds to set. Makes 48 servings.
Mix Jell-O by package directions. When it is half congealed, add other ingredients. Top with Cool Whip and grated cheese.
Hush, drain and slice strawberries, then add sugar to sweeten. Slice cake into 3 layers. Cover each layer with glaze and berries. Add Cool Whip to layers and sides. Decorate top with Cool Whip and strawberries.
Combine beef with rice-vermicelli portion of Rice-A-Roni and eggs. Shape into 16 medium meatballs and brown on all sides in oil. Add 2 1/2 cups water; cover and simmer 15 to 20 minutes or until water is absorbed. Mix flavor packet of Rice-A-Roni with 2 cups water. Pour over meatballs. Simmer additional 10 to 15 minutes, turning once. When serving, pour brown gravy over meatballs.
Cook beef and drain; chop onion, lettuce and tomatoes. Grate cheese. Drain beans. Mix all together. Pour on dressing. Serve over chips.
Combine all ingredients (except pie shells) and mix well. Pour into pie crusts. Bake at 325° for 30 minutes. Freezes well.
Saute onion, mushrooms and the seasonings in skillet. When onion is tender, place steaks in skillet, covering them with the onions and mushrooms. Cook steaks on medium heat as desired.
Cream butter; add sugar, then add water. Add flavoring and food coloring. Mix well. Roll in small balls the size of a marble. Dip in granulated sugar. Press sugared ball in mold. Unmold at once on waxed paper. Let dry.
ected. Combine apples, applesauce, sugar, cinnamon, mace and raisins in a small bowl. Mix with a fork. Divide dough in half. Keep one-half refrigerated until ready to use. Roll out the other half on a lightly floured surface to a 15 x 10-inch rectangle; trim edges evenly with a pastry wheel or sharp knife. Cut into 6 (5-inch) squares. Place about 2 tablespoons filling on each square; moisten edges with water. Fold over to make triangles. Crimp edges with a fork to seal. Lift onto ungreased cookie sheets. Repeat with remaining pastry and filling.
Combine all ingredients in bowl; mix well. Serve over 8 ounces softened cream cheese with butter crackers.
Mix ingredients in the order given. Bake in a Bundt or angel food pan for 2 hours at 300°.
Simmer chicken, water, onion, salt, pepper, parsley, marjoram and bouillon 1 hour. Add celery, potatoes and carrots. Simmer 1/2 hour more. Cut chicken from bones. Skim excess fat from soup.
Mix dry ingredients. Cut in shortening. Stir in egg and milk. Knead a few times. Pat out dough and cut to size desired. Bake at 400° for 12 to 15 minutes.
Cut 1 pound of bacon in half; roll each 1/2 strip of bacon with 1 water chestnut and stick with toothpick. Mix sugar and ketchup and dip. Put on pan and bake at 375° for 30 minutes (and turn over halfway if you want).
Combine sugar, margarine and milk. Stir for 5 minutes over medium heat. Remove from heat. Add chocolate chips, Marshmallow Creme, nuts and vanilla. Beat well. Pour into 9 x 13-inch buttered pan. Cool and cut into squares.
Cut biscuits into quarters. Dip each quarter into sugar and cinnamon combination and coat well. Put in greased cake pan or loaf pan. Bake at 350° for 30 minutes. Mix margarine and brown sugar over heat until melted. Add nuts. Pour over cake. Cool for 10 minutes in pan and then dump out. Pull off biscuit quarters and eat. Good breakfast or coffee treat.
Brown hamburger and onion. Mix together other ingredients with hamburger. Put in large greased casserole dish. Top with mashed potatoes; add cheese on top. Bake at 350° for 30 minutes.
Soak beans in cold water overnight (at least 6 hours). In a skillet, fry bacon until crisp. Remove to a dish; leave fat in skillet. To the fat, add celery and onion; cook to tender stage. Place beans and all other ingredients in slow cooker or Dutch oven. Add 6 cups water. Cook until beans are tender, about 5 hours.
To the potatoes, add milk, butter, salt and pepper. Each layer should be about 1/2-inch. Layer in round casserole dish: mashed potatoes, margarine, sour cream, bacon bits, chives and Velveeta. Repeat until ingredients are gone, always ending with cheese. Bake at 350° for 40 minutes.
Preheat oven to 325°. Grease a 1-quart casserole. On a piece of waxed paper, sift together flour, baking powder and salt. In a mixing bowl, beat egg and sugar until light and creamy. Add flour mixture; blend well. Fold in apples, nuts and vanilla. Turn into casserole. Bake for 30 minutes. Serve with whipped cream or vanilla ice cream.
Melt butter in water, remove from heat. Add stuffing, egg and sausage. Chill 1 hour. Preheat oven to 375°. Shape into pieces the size of pecans. Divide bacon strips into thirds. Wrap around mixture and secure with toothpicks. Bake in shallow pan for 35 minutes, turning once. Drain on paper towels. Serve hot. Yields 30.
In large saucepan, cook onion, chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper. Heat to boil; reduce heat. Simmer 20 minutes or until vegetables are tender.
Dissolve Jell-O in 2 cups boiling water. Add strawberries, pineapple and bananas. Pour 1/2 of this into an 8 x 8-inch pan and chill until firm, then spread sour cream on top. Add the other 1/2 of the Jell-O and chill until firm.
Combine all ingredients. Store in an airtight container. To serve, combine 1/3 cup mix with 1 cup water.
Combine onion, bell pepper, olive oil and garlic in a microwave dish. Cover with plastic wrap and vent on one side. Cook on High for 2 minutes. Stir in remaining ingredients, cover and microwave for 5 minutes. Stir once during cooking time.
Soften ice cream enough to mix together. Add Heath bars and Kahlua. Pour into pie crust. Freeze until ready to serve. Top with hot fudge sauce when serving.
Thaw hash browns. Mix all ingredients except cornflakes and Parmesan cheese. Spray baking dish with Pam. Pour mixture into baking dish. Sprinkle with crushed cornflakes and Parmesan cheese. Bake at 350° about 45 minutes.
Add 1 teaspoon vanilla extract while whipping cream. Whip cream until it is thick and forms peaks. Then take one cookie at a time and add cream and continue to stack cookies and cream into a log shape. Then cover the entire log with whipped cream and refrigerate for 3 to 4 hours. Cookies will soften and it makes a delicious light tasting dessert.
Pound chicken to 1/2-inch thickness. In medium skillet over medium heat, brown chicken on both sides in margarine and oil. Sprinkle with salt and pepper.
Heat oven to 350°. Grease and flour cake pan. Mix half the cake mix (dry), margarine, sugar, water and eggs in large bowl until smooth. Stir in remaining cake mix and nuts. Bake 20 minutes. Sprinkle marshmallows evenly on top. Bake 10 to 15 minutes or until golden brown and puffed. Heat frosting in 1-quart saucepan until thin. Drizzle over top. Sprinkle with nuts. Cool completely.
Drain beets and pineapple. Heat lemon juice, vinegar and sugar. Dissolve Jell-O in this mixture. Add beets, pineapple and nuts. Pour into oiled pan and chill.
Prepare broccoli by directions on box and place spears in dish. Mix together the soup, mayonnaise, cheese and onion; spread on top of broccoli. Bake at 350° for 30 minutes. Top with dressing; bake 5 more minutes.
Simmer together about 15 minutes (until onion is cooked) in a frying pan. Add 1 package Sweet 'N Low (or 1 teaspoon sugar). Add seasoning to taste (salt, pepper and herbs). Add 1 slice of bread (or cold biscuit, etc.). Crumble finely and stir to thicken hash. If too thick, add small amount of water. Serve over hot buttered rice.
Dredge chicken in flour and brown in half the butter. Bake at 300° for 1 hour. Cook mushrooms in remaining half of butter. Add whipping cream, sherry and tarragon. Simmer until consistency is like medium-thick gravy (flour can be used to thicken). Serve over bed of rice. Serves 4.
Add hot water to lemon jello. Add 7-Up and cool. Add cut up bananas, marshmallows and crushed pineapple. Reserve pineapple juice. Refrigerate to set. Mix sugar, flour and pineapple juice. Cook until thick. Cool, then fold in whipped cream. Spread over set jello.
Combine all ingredients in a saucepan and cook over low heat for about 3 minutes, stirring frequently. When the mixture forms a ball, remove from heat. After the mixture cools, store in an airtight container. Do not refrigerate.
Preheat oven to 350°. Melt the butter in a saucepan; stir in the flour and gradually blend in the cream. Bring to a boil, stirring. Beat the egg yolks lightly and add with the salt, mustard, cayenne, corn, Worcestershire sauce and parsley. Beat the egg whites until stiff but not dry and fold into corn mixture. Turn into a greased casserole. Top with the crumbs and bake 30 minutes or until lightly browned. Serves 6.
Put all of the ingredients in a hot, greased frying pan. Cook for about 30 minutes on low heat until potatoes are soft.
Slice squash and onions into a casserole dish. Dot with oleo and add water to prevent sticking. Bake, covered, until tender. Mix Ritz cracker crumbs, tomato sauce, melted oleo and curry powder. Spoon on top of squash. Poke into the squash a little so some stays on top. Cook until bubbling and brown.
Cook chicken; take off bone. Melt margarine and stir in stuffing. Dilute soup with broth. Put all but 1 cup crumbs in 9-inch square dish. Top with chopped chicken. Pour soup and broth over. Top with reserved crumbs. Bake at 350° for 30 to 45 minutes.
Combine all ingredients; mix well. Pour over beef, poultry or fish. Marinate 24 hours. Makes 7 cups.
Melt butter and beat in brown sugar. Grease bottom of long cake pan with squeeze margarine. Pour large can of crushed pineapple with juice and the previous mixture into bottom of cake pan. Mix butter cake mix as directed and pour over mixture. Bake at 350° for 45 to 50 minutes. Turn over onto a long cookie sheet (so that pineapple is on top) shortly after taking out of oven. Serve while warm.
Brown meat and onion in electric skillet. Stir in tomatoes, kidney beans, rice, green pepper, chili powder, garlic salt, 3/4 cup water and 1/2 tsp. salt. Cover; reduce heat. Simmer 20 minutes; stir often. Add cheese. Cover until cheese is melted. Serves 6.
In large skillet, brown meat, onion, salt and pepper; add tomatoes, water, tomato sauce and uncooked rice. Cover & simmer for 15 minutes. Core and boil bell peppers for 4 minutes in salt water; place in casserole dish. After rice mixture has simmered, stir in cheese. Stuff peppers and bake at 350 degrees for 20 minutes.
Slice squash in 1/2-inch pieces; coat well with cornmeal. Fry squash, onion and green peppers in skillet in hot fat until squash is golden brown.
Bring pineapple and the juice to a boil, stir in jello. Let cool. Add cottage cheese, nuts and Dream Whip whipped. Pour into mold. Chill overnight.
Cream butter and sugar. Add eggs. Then add sour cream. Add all other ingredients. Mix well. Bake at 350°, then use toothpick for tester.
Combine flour, salt, egg white, oil and water. Stir with a fork until dry ingredients are moistened. Shape into a ball. Place between 2 sheets of wax paper; roll into a 12-inch circle. Place in 9-inch pie plate; flute edges. Prick bottom and side of pastry with a fork. Bake at 450° for 12 minutes. Yield: 1 pastry shell.
Mix flour, 2 cups sugar, salt, soda and cinnamon in bowl. Mix all together in large bowl. Mash this thick batter into greased 9 x 13-inch pan. Bake at 350° for 45 minutes to 1 hour. Two to three minutes before removing from oven, mix last 3 ingredients. Bring to boil. Pour over cake that has been punched full of holes with toothpick. Return cake to oven for 2 to 3 minutes.
Preheat oven to 425°. Empty beef stew into shallow baking dish. In mixing bowl, beat egg. Add oil, milk and cornmeal; mix thoroughly. Stir in cheese and green pepper or onions. Pour batter over stew. Bake 30 to 35 minutes or until brown.
Preheat oven to 325°. Combine cake mix, water, eggs and oil in large bowl until blended. Beat on medium speed 4 minutes. Stir in coconut and nuts. Pour into greased and floured 10-inch tube pan. Bake 1 hour. Frost with cream cheese icing.
Marinate 24 hours. Put into jars. Freeze, less 1-inch headspace.
In a saucepan, combine the sugar, cornstarch and salt. Whisk in the water. Stir cornstarch over heat until thickened and clear. Remove from heat and stir in butter, lemon juice and lemon rind.
Cream shortening and sugars. Add eggs. Mix well. Sift dry ingredients and add to first mixture. Add vanilla. Mix well. Chill for an hour or so. Pinch off dough and shape into balls. Place on cookie sheet and press flat. Bake at 400° for 12 to 15 minutes.
Mix sugar and syrup; bring to boil over medium heat. Remove from heat; add peanut butter and mix well. Add 4 cups corn flakes, mixing well. Pour into a buttered 8-inch square pan. Cut while warm into bars.
Place apples in greased baking dish. Sprinkle with cinnamon and pour in water. Work flour, shortening and brown sugar together and sprinkle over apples. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Combine macaroni, butter, cheese and seasonings. Place in greased 1 1/2-quart baking dish. Combine eggs and milk. Pour over macaroni. Sprinkle with paprika or butter crumbs. Bake 40 to 60 minutes until golden brown. Serves 6.
This bread is	cooked	on top of the stove.	Arrange bacon in	bottom	of pan. Sift dry ingredients and mix well. Stir in milk quickly. Pour the the dough over the bacon and spread evenly. Put lid on skillet and cook slowly about 10 minutes. Pour off any excess fat.	Turn bread over and cook another 10 minutes.
Work shortening into flour until the texture is like corn meal. Add salt and water. Work until it is a soft dough. Let set 30 minutes before using.
To make dip, use mayonnaise and sour cream plus spices. Add crab or clams.
Dip the cheese in egg yolk, then flour/bread crumbs. Heat olive oil until it smokes; add cheese. Squeeze lemon juice on each slice.
Dissolve sugar in cream and boil to the thread test (228°), stirring occasionally. Add butter and pecans. Cook until syrup reaches soft ball test (236°). Cool. Beat until somewhat thickened but not until it loses its gloss. Drop by tablespoonfuls onto a greased marble slab or double thickness of waxed paper. The candy will flatten out into large cakes. Makes 12 pralines.
Peel carrots; slice and boil in salted water for 10 minutes or until tender. Drain and let cool. Boil other ingredients for 5 minutes and pour over carrots while hot. When cold, refrigerate. These will keep for several weeks in refrigerator.
Heat butter with oil in large skillet or wok. Add chicken and saute on all sides until golden. Remove from skillet and sprinkle with salt and pepper. Set aside. Drain excess fat and return to skillet to heat. Deglaze pan by adding 3/4 cup raspberry vinegar. Return chicken to pan. Add stock and simmer, covered, until chicken is tender and juices run clear with pricked with a fork. Transfer chicken to a serving platter and keep warm.
Layer vanilla wafers, sliced bananas and pudding. Repeat layers. Chill 4 hours.
Mix all ingredients into a 9x13 baking pan. Dig several holes in dry ingredients. In one hole put vanilla, in another vinegar and in another oil. Then pour the water over everything. Mix well. Bake at 350 degrees for 40 minutes.
Dissolve yeast in water; sift dry ingredients into large mixing bowl. Cut in shortening. Add buttermilk, then yeast mixture and stir until all ingredients are well moistened. Turn onto lightly floured bread board. Knead for a minute or two (no rising is required). Roll out 1/2-inch thick and cut. Brush with melted butter and bake on ungreased baking sheet at 400° for 12 to 15 minutes or until brown.
Mix all ingredients thoroughly. Make straws with pastry tube or shape in ball and flatten with fork on cookie sheet. Bake 5 to 10 minutes at 400°. Will burn easily.
Melt oleo in saucepan. Blend in brown sugar and salt. Bring to a boil over low heat. Take off stove. Blend in confectioners sugar. Good with spice or carrot cake.
Drain pineapple. Peel and section oranges. Mix all together. Add a little honey. Garnish with a few orange sections. Refrigerate a few hours before serving.
In an electric slow cooker, stir together all ingredients. Cover and cook on high for 4 to 5 hours (or on slow for 8 to 10 hours) or until beef is tender. Makes 6 servings.
Beat egg yolks; add milk. In separate bowl, mix sugar, chocolate and flour together. Add to egg and milk mixture. Cook over medium heat, stirring constantly, until thick. Remove from heat. Add butter and vanilla; stir. Pour into precooked pie shell. Top with meringue.