HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2-inch pan. Mix sugar, eggs, shortening, vanilla and chocolate (cocoa and oil mixed). Stir in remaining ingredients of brownies excepting ice cream and fudge sauce. Bake at 350 degrees until brownies begin to pull away from sides of pan, about 30 minutes. Do not overbake. Cool; cut into squares and top with scoop of ice cream and fudge sauce.
Combine raisins and dates in a bowl. Mix soda and boiling water, then pour over dates and raisins. Let sit until other ingredients are mixed. Add raisins and dates to mixture. Put in greased and floured Bundt pan or large pan. Bake at 250° for 3 hours.
Cream butter and 2 cups sugar well. Add eggs, one at a time. Beat 2 minutes. Add vanilla. Alternately add flour, baking powder and soda with sour cream. Mix 1/2 cup sugar and the cinnamon together for the cinnamon-sugar mix. Butter and flour a 10-inch tube pan. Put 1/3 batter in pan. Sprinkle half cinnamon-sugar mixture. Pour rest of batter; sprinkle rest of cinnamon-sugar mixture. Bake at 350° for 1 hour. Cool in pan on cake rack for 15 minutes. Remove; finish cooling on rack.
Mix all ingredients together. Bake in deep casserole dish for 3 hours in 300° oven. Serve over rice or noodles.
Beat brown sugar and oleo. Add egg and vanilla; mix thoroughly. Pour into tart shells. Bake at 375° for 20 minutes. Makes 24 tarts.
To completely fill crock-pot, add tomato sauce or water, depending on consistency desired. Put all ingredients in crock-pot in order listed and stir well one time. Cook on low 10 to 12 hours or high 5 to 6 hours. Hot and delicious.
Cook noodles according to package directions; drain. Combine noodles with remaining ingredients; mix well. Cover. Cook on High in microwave for 10 minutes, stirring after half the cooking time. If desired, sprinkle 3/4 cup crushed potato chips on top. Cook 5 to 6 minutes. Makes 6 servings. (May bake in regular oven 25 minutes at 350°.)
Combine the pretzels, margarine and sugar; lightly pat in a baking dish and bake for 10 minutes at 350°. Cool. Beat the cream cheese, dry whipped topping and sugar together until smooth and creamy. Spread over the cooled crust. Mix together the gelatin, frozen strawberries and boiling water; set lightly and spread on top. Refrigerate for two hours or overnight for best results.
Cream all liquid ingredients. Add flour and cream of tartar. Drop by small balls onto greased cookie sheet. Leave space enough to allow for spreading.
Saute onions and almonds in butter; mix in rest of ingredients and bake at 325° for 1 hour.
Mix all ingredients well. Pour into a buttered 13 x 9-inch baking pan. Bake at 350° for 30 minutes.
Debone cooked chicken. Saute onion and green pepper in butter. Add white sauce, Rotel, soups, chicken and chili powder. Place 1/2 of the tortilla chips in a 10x13 pan. Cover with 1/2 chicken mixture, 1/2 of the olives, and 1/2 the cheese. Repeat the layers. Bake for 35 to 40 minutes at 350°. Yields 8 servings.
Microwave to melt top 3 ingredients;	pour 1/2 of the ingredients into a 9 x 13-inch pan. Refrigerate to set.
Cook noodles and drain, cook broccoli, drain and chop; set aside. Meanwhile blend soups, parmesan cheese, sour cream, onion, beaten egg, garlic salt and pepper. Crumble in bouillon cubes. Blend well. Lightly spread a little mixture on baking dish. Add chopped turkey mixture on baking dish. Add chopped turkey to remaining mixture. Put layer of noodles overlapping in dish. Spread with 1/3 turkey mixture, then 1/3 broccoli, mozzarella and sharp cheeses. Repeat with 2 more layers, ending with cheeses, sprinkle lightly with paprika. Bake at 350 for 40 minutes. Let stand 10 minutes before cutting.
Combine and cook rhubarb, sugar and pineapple for 12 minutes. Add to mixture 1 box strawberry jello. Put in jars. Cool and freeze.
Brown ground beef; drain. Add onion, salt and pepper to taste. Add catsup to thin out mixture for hot dogs, then sprinkle chili powder to taste. Keep warm in crock-pot or freeze for later use.
Slice cooked sweet potatoes into 1/2 inch slices. In a large frying pan, melt butter blend in brown sugar. Add vanilla and allspice. Mix thoroughly. Place potato slices in mixture and cook over medium heat until lightly browned. Serve immediately.
Halve eggs and mash yolks with fork. Mix them with butter, mayonnaise, onion, mustard, vinegar and seasonings. Fill egg whites. Garnish with a dab of mayonnaise and tiny sprig of parsley on top of each half.
Melt chocolate chips, Eagle Brand milk and butter together (low heat). Pour over marshmallows and nuts; stir. Pour into wax-lined 9 x 13-inch pan. Chill until firm. Remove from pan. Peel off paper. Cut in squares. Cover and store at room temperature or can freeze for later use.
Mix lemonade, limeade, orange juice and pineapple juice together. Add 7-Up and sherbet the last minute or just before ready to serve. This was served at our wedding in 1968.
Mix first 3 ingredients and set aside. Cream together salt, oleo, brown sugar and vanilla. Combine mashed bananas, eggs and cocoa. Mix all ingredients together and add nuts. Drop by teaspoons on a greased cookie sheet. Bake at 375° for 8 to 10 minutes. If desired, frost when cool.
In a small saucepan, combine wine, oil, onion (thinly sliced and separated into rings), salt, parsley flakes, mustard and brown sugar. Bring to a boil. Add the drained mushroom crowns. Simmer for 5 to 6 minutes. Chill in a covered bowl several hours. Stir several times. Drain and serve with picks on your next party tray.
Add all ingredients except tubettini and olive oil. Cook slowly for 45 minutes. Cook tubettini in salted water. Drain. Add to beans and vegetables. Sprinkle with grated Romano cheese.
Blend eggs, sugar, vanilla, lemon juice and fruit with cream in a blender. Pour into a freezer. Add milk to 1-inch from the top. Freeze according to manufacturer's instructions.
Grate unpeeled zucchini coarsely. Grate carrots. Chop onion. Combine zucchini, carrots, onion, cheese, flour, oil and lightly beaten eggs. Season with salt and pepper. Pour into a 9 x 12-inch baking dish. Bake at 350° for 30 to 40 minutes until browned.
Bottom Layer: Mix flour, margarine and pecans. Pat and bake in 9 x 13-inch dish for 20 minutes. Cool.
Mix eggs, one at a time, to oleo, sugar and coloring. Sift dry ingredients. Add alternately with cup of buttermilk. Bake at 350° for 25 to 35 minutes.
Mix ingredients and place chicken breasts on top. Dot with butter. Sprinkle with salt and pepper. Sprinkle slivered almonds on everything. Bake at 350° for 1 hour.
Mix well. Pour into a large 13 x 9-inch greased pan. Bake at 350° for 45 to 50 minutes.
Sift flour, salt and baking powder together. Cream sugar, oil, egg yolks, water, vanilla and lemon together. Beat egg whites and cream of tartar stiff; fold in cake. Bake at 350° in tube pan for 35 to 50 minutes. You can tell by looking at it when done.
Combine all and mix well. Drop from teaspoon, 1 inch apart, onto well-greased baking sheet. Bake at 350° for 10 to 12 minutes. Remove at once.
Add packages of vanilla pudding mix with juice from fruit cocktail. Add sour cream. Mix well. Add fruit cocktail. Mix well again. Add marshmallows and mix well. Refrigerate at least 2 hours before serving. Stir before serving.
Cut up chicken and brown it. Put it in a roaster. Sprinkle salt, pepper, ground sage, garlic powder, and hot pepper. Add 8 oz. dry wine on the chicken, as much as desired but not too much. Let it simmer. When it has simmered, take it out and put the tomatoes in. Then add a can of water in the roaster. Bake at 350 degrees for 1 serve it.
Preheat oven to 350°. Mix shortening, sugar, egg, vanilla, flour, baking powder and nuts; roll into small balls. Place on greased cookie sheet and press flat with fork dipped in milk. Bake 10 to 15 minutes. Remove from pan at once.
Heat oven to 375°. Butter baking dish. Mix apples, 3/4 cup sugar, cinnamon, nutmeg and lemon juice. Blend flour and salt. Cut in butter until crumbly. Stir in 1/2 cup sugar. Sprinkle over apples. Bake 45 minutes, until browned and bubbly and apples are tender.
Grease and flour a 13 x 9-inch pan. Bake cake mix, according to directions. Remove cake from oven. Punch holes in cake with handle of wooden spoon. Pour thawed strawberries and syrup evenly on top. In a medium size bowl with mixer, combine pudding mix, milk and cream cheese. Beat until creamy and smooth. Spread this on top of strawberries. Last, spread entire container of Cool Whip evenly across top. Keep in refrigerator.
Mix cold Hawaiian Punch and 7-Up. Add lime-aid in large punch bowl. Add large spoonfuls of sherbet and stir.
Heat oven to 350°. Grease bottom only of 2 (9 x 5-inch) loaf pans. Combine flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg and salt; mix well. In medium bowl, combine oil, water, eggs and pumpkin; mix well. Add to flour mixture; beat for 1 minute at medium speed. Fold in pecans. Pour batter into pans. Bake for 60 to 70 minutes, or until toothpick inserted in middle comes out clean. Cool 10 minutes; remove from pans. Cool on wire rack.
Optional toppings: Sauteed thinly sliced Italian frying peppers, red onion, bell peppers or mushrooms, olives, cooked and crumbled Italian sausage, thinly sliced sun-dried tomatoes.
Trim stems from okra. Do not cut into pod. Pack in 4 pint jars, add 1 tablespoon dill weed, 1 clove garlic, 2 hot peppers and a few green cherry tomatoes (whole) in each jar. Mix salt, water and vinegar in saucepan, heat to boiling and pour in each jar; seal. Let stand 3 weeks before serving.
Mix meat, egg and bread; form into balls. Brown in skillet. Remove from skillet and pour off grease. Put sauce stuff (your own or Classico) in the skillet. Use the Worcestershire sauce to taste. Return the meatballs to the skillet and simmer for 30 to 45 minutes. While you cook rice or noodles. Stir the meatballs occasionally. Before you serve, mix in 1/2 carton sour cream or more if you prefer. Serve over rice or pasta.
Press hamburger in bottom of 1 1/2-quart casserole. Cut up potatoes, carrots and onions over top of meat. Add corn, soup, water and seasonings. Cook at 350° for 1 1/2 hours. Stir and serve.
Cook sausage, ground chuck, onion and oregano until done. Then mix with tomato and cheese soups. Cook noodles as directed on package and put in casserole dish. Pour meat mixture over noodles. Top with grated cheese. Bake at 350° until bubbly.
Mix 2 cups warm water, sugar, fruit, salt, oil, raisins, cinnamon and cloves together in a large saucepan and bring to hard boil for 5 minutes. Let cool, then put nuts, baking soda, 1 teaspoon warm water and flour into fruit mixture and stir well. Bake for 1 hour at 350° in a 9 x 13-inch pan.
Cut bell pepper, carrots, onions and jalapenos in large chunks. Put in a saucepan and cover with cold water. Heat until the water comes to a boil. (Canned jalapenos don't need to be parboiled.) Process vegetables in a blender (this is too liquid for the food processor) until well blended. Add 3 cans stewed tomatoes to blender. Chop other tomatoes by hand for texture. Fill sterilized pint jars and seal. Use a water bath for 20 minutes.
Press ground beef into bottom of 13 x 9-inch casserole dish. Layer vegetables. Sprinkle Lawry's seasoning over vegetables. Top with soup mixture. Cover and bake at 350° for 1 hour.
Mix all ingredients, except vanilla, in saucepan. Stir over low heat until chocolate and shortening melt. Bring to a full boil, stirring constantly. Boil 1 minute. Remove from heat and beat until lukewarm (120°). Stir in the vanilla. Continue beating until a smooth spreading consistency.
Mix all ingredients together. Heat on the stove with a double boiler to avoid scorching or heat in a microwave, stirring every 1 to 2 minutes. Serve in bowls. Garnish with shredded cheese, broken chips and sour cream, if desired.
Slice cheese into slices, 1/4 inch or less. Add chopped herbs to taste. Layer cheese with herbs and drizzle each layer with olive oil. Marinate at least 24 hours. Good is you can use container which will flip for good olive oil coverage.
Mix sugar or honey, cornstarch and salt together. Add water and 1 cup of blueberries. Cook and stir until thick. Add 1 tablespoon butter and fold in 3 more cups of blueberries. Pour blueberry mix into pie shell. Chill for a while until nice and cold. Serve with whipped cream or ice cream.
Chop raisins; add sour cream, eggs, sugar, spices and salt. Stir well. Bring these ingredients to a boil. Reduce heat and stir constantly until mixture is thick. Remove from heat and add butter and lemon juice. Cool completely. Blend cream cheese and powdered sugar. Whip the cream and fold into cheese mixture. Spread half of cheese mixture into a baked pie shell. Add the raisin mixture. Top with remaining cheese mixture. Chill.
Bring sugar and milk to a rolling boil. Boil for 3 minutes. Remove from heat. Stir in peanut butter and Marshmallow Creme. Stir until thick and creamy. Pour into 8 x 8-inch buttered pan. Cool and cut into squares.
Crumble and brown ground beef in heavy skillet (no fat added). Add onion and green pepper; cook until almost tender. Add tomatoes, seasonings, kidney beans and bean liquid. Cover and simmer gently about 2 hours. Remove bay leaves. Serves 6.
Remove the crusts from the bread; break into small pieces. Mix well with the egg which has been well beaten. Add remaining ingredients. Form into cakes, dip into cracker crumbs and saute quickly in small amount of hot fat. Makes 6 crab cakes.
Preheat oven to 400°. Combine all ingredients and place in casserole. Cover with grated cheese. Top with crushed chips. Bake for 30 minutes or until bubbly.
Layer shredded lettuce and cover with peas. Mix small sour cream with mayonnaise and sugar to taste. Add milk to make right consistency to pour over peas. Next, layer the bacon bits over the dressing. Spread shredded cheese over bacon bits. One-half hour before serving, layer 2 cans on fried onions and top with cheese. You can squeeze boiled sliced eggs around dish if desired. Also put green onions if you desire.
Cook bacon until crisp. Drain. Discard all but 1/4 cup of bacon fat. Add butter to fat in skillet. Heat. Saute onions and pepper until tender, about 3 minutes. Add chicken broth and lemon juice. Bring to a boil, lower heat and simmer 2 minutes. Add salt and pepper to taste. Remove sauce from heat. Cook and drain pasta. Return to kettle. Add mushrooms and spinach. Add sauce and toss over moderate heat until sauce is absorbed and spinach is wilted. Top with grated cheese and bacon.
Add enough milk to salmon liquid to make 1 1/3 cups. Add butter to liquid mix and heat. Mix together salmon, lemon juice and onion. Add crackers and mix together well. Put into ungreased casserole dish and pour liquid over the top. Punch with fork so liquid gets into the salmon mix. Bake at 350° for 35 minutes.
Grease and flour two 9-inch round baking pans. In mixer bowl, combine first 4 ingredients. Add oil and bananas. Beat on low speed until combined. Add buttermilk, eggs and vanilla. Beat 2 minutes on medium. Bake at 350° for 30 minutes.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking pan in the oven. Sprinkle brown sugar evenly over melted butter, arrange pineapple slices on top of brown sugar, put a cherry in the center of each pineapple slice. Mix cake as directed on the label using water and eggs (do not use pineapple juice for water). Beat cake mix as directed. Pour batter over pineapple and cherries. Bake at 350° for about 50 minutes or until cake tests done with a toothpick. Let stand for 5 minutes for topping to begin to set. Then turn upside-down onto a large platter or a cookie sheet. Serve warm, serve with whipped cream if desired.
Dissolve jello in hot water. Cool in refrigerator while you mix remaining ingredients. Combine all ingredients and let stand in refrigerator 4 to 5 hours.
Cook macaroni as directed. Fry bacon until crisp. Saute onion in some bacon fat until soft; add to macaroni. Add tomato soup. Saute ground beef and add to mixture. Season to taste. Serves about 6.
Pour thawed potatoes in 9 x 13-inch dish. Mix next 6 ingredients and pour over potatoes. Mix well. Top with crushed corn flakes and drizzle melted margarine on top. Bake at 350° for 45 minutes. Serves 12. This casserole freezes well after baking and reheats easily in microwave.
Combine all ingredients, except pecans. Mix at medium speed. Add pecans; hand mix. Pour into unbaked 8-inch pie shell. Bake at 325° for 45 to 50 minutes or until knife will come out clean when inserted into pie.
Fry in heavy skillet in oil or bacon grease. Turn with tongs, until golden brown. Drain well; don't stack.
Take angel food cake, tear half of cake into pieces. Put one layer pineapple over pieces of cake. Put half of glaze on top. Then mix Cool Whip with cream cheese. Then add to dessert. Take rest of glaze last and drizzle over top of cake.
Mix all ingredients and chill in refrigerator for about 3 hours or longer. Divide dough in 3 portions. Take one out to work with and place the two remaining portions in the refrigerator to keep cold.
Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool. Dissolve yeast in warm water in a warmed bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and dough hook; mix 2 minutes on speed 2. Continue beating. Add remaining flour 1/2 cup at a time until dough clings to hook, about 2 minutes. Knead and place in greased bowl. Grease top. Cover and let rise in warm place until double in bulk, about 1 hour. Punch down. Make cinnamon rolls.
Soak crumbs in milk. Add remaining ingredients except sauce. Mix well. Make a loaf and bake in a shallow pan at 350° about 1 1/2 hours. Score top of loaf with spoon handle and fill with chili sauce. Makes 6 to 8 servings.
In a large soup pot brown 1/2 pound ground beef made into meatballs. Add onions, garlic and the other 1/2 pound ground beef. Cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover and bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Add frozen vegetables. Cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Yield: 16 (1-cup) servings.
Mix all ingredients together. Preheat oven to 325 degrees. Bake for 40-45 minutes or until done in large loaf pan.
Boil potatoes with jackets or until almost tender, about 15 minutes. Drain and let cool. Melt 1/4 cup butter in saucepan. Stir in flour. Slowly add chicken broth and cook, stirring constantly, until mixture thickens and is bubbly. Stir in half and half, 1/4 teaspoon salt and pepper. Remove from heat; cover and let cool. Peel and grate potatoes. Combine with celery, onion, pimientos, cheese, melted butter and remaining salt. Stir in sour cream, then fold sauce into grated potato mixture. Turn into 9 x 13 x 2-inch baking dish. Sprinkle with cornflake crumbs. (Casserole can be refrigerated at this point, if desired.) Bake in 325° oven for 1 hour.
Mix together hash browns, cream cheese, milk and chicken soup. Add onion if desired. Salt to taste. Pour into baking dish.
Cover chicken with water and add salt, pepper and onion. Simmer until chicken is tender. Remove chicken from broth. Crumb the flour, salt and butter. Mix egg and milk and add gradually to flour mixture until it forms a soft but not sticky dough. Finish mixing with hands. Place dough on floured board. Roll out to 1/16-inch thickness or thicker, if desired. Cut into 2 inch squares. Bring broth to a boil and add parsley and potatoes cut into squares. Add the dough squares gradually and stir often. Keep broth boiling while adding dough to avoid sticking together. Add salt and pepper to taste. Cover and simmer for 20 minutes. If there is room in the pot, you can add the chicken or heat it separately. Makes 4 to 6 servings.
Place in casserole dish in order listed. Bake at 375° for 1 hour, uncovered. Stir after approximately 45 minutes in oven.
Cream 1 cup butter and 1 cup sugar; add spices and cocoa, then jam and milk. Beat in eggs, one at a time. Cook in layer pans in 325° oven about 45 minutes. Frost.
Melt butter. Saut onions. Add rest of ingredients and bake until broccoli is done, about 45 minutes, at 350°.
Cream the butter and shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, salt and mace. Stir well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Let cool completely on a wire rack. Dust with confectioners sugar. Garnish with strawberries or blueberries.
Stir-fry the onion, pepper and garlic in the bouillon until tender. Add all the other ingredients; cook until hot. Serves 4.
Place chicken in casserole. Pour can of Veg-All over chicken. Dissolve bouillon cube in broth. Stir in soup. Mix until smooth and pour on top of Veg-All.
Combine all ingredients. Cook 5 to 7 minutes. Remove from heat and add 1 tablespoon vanilla. Store in refrigerator. Use 2 tablespoons syrup to 1 cup milk for chocolate milk.
Drain beans. Cut broccoli into flowerets; discard any stems. Mix together beans, onions and broccoli. Soak overnight in enough dressing to cover mixture. Just before serving, add tomato, cheese and Fritos. Add remainder of dressing to taste.
Boil white syrup, sugar and peanut butter 3 minutes. Add Rice Krispies. Pour into greased cake pan.
In large pan, cook potatoes, carrots and celery in water until tender (about 20 minutes). Drain; reserve liquid and set vegetables aside.
Mix eggs, sugar, brown sugar, oil and vanilla. Sift flour, salt, baking powder and baking soda together. Mix wet and dry ingredients until moist, then add apples and walnuts. Bake at 350° for 1 1/2 hours.
Let cream cheese soften. Mix all ingredients together, chopping green onions and dried beef real fine. Leave a little beef to roll cheese ball in. Also add a few chopped nuts to roll, if you like.
Spread rhubarb in a 9 x 9 x 2-inch pan. Cream sugar and margarine and add milk. Sift flour, baking powder and salt. Stir into batter. Pour over rhubarb. Sift together cornstarch and sugar. Sprinkle over batter. Pour boiling water over all. Bake at 350° for 1 hour.
Preheat oven to 350°. Line a jelly roll pan with a sheet of foil. Place the butter, vinegar, Tabasco, cayenne pepper, garlic salt and salt in a medium-sized saucepan over medium heat and stir until the butter and seasonings are well incorporated. Add cashews and toss until they are well coated with mixture.
Mix jello as directed on package. Add fruit and let set up. Mix cream cheese, sour cream, sugar and vanilla and spread on the set jello. Top with chopped nuts, if desired.
Heat oven to 350°. Trim fat from pork chops. If 1/2-inch thick, cut chops in half. Brown meat in skillet on all sides; remove to a casserole. Add a dash of pepper on each piece. Drain sauerkraut and rinse quickly with cold water, then place in skillet and stir around to absorb the meat drippings for flavor. Wash and core the apples, but leave the skin on. Cut into rings approximately 1/2-inch thick. Layer in casserole the pork, sauerkraut and top with apple rings. Sprinkle each apple lightly with cinnamon and nutmeg. Cover and bake about 1 hour.
Steam mushroom caps for 3 minutes. Drain. Pat dry. Flake crab meat, combine with last 6 ingredients, fill mushroom caps with mixture. Place on baking dish. At this point you can cover and chill up to 24 hours or bake in 450° oven for 8 to 10 minutes.
Wash cranberries and grind in food processor. Add crushed pineapple (drained), salt, pecans, mayonnaise and sugar. Beat Dream Whip according to directions. Fold into cranberry mixture. Add marshmallows and refrigerate for short time.
Cream the margarine and sugar. Add well beaten eggs. Sift dry ingredients and blend entire mixture. Spread in an 11 x 15-inch pan. Bake 15 to 20 minutes in a 400° oven.