HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter baking pan. Arrange cherry pie filling in bottom of pan. Drizzle with lemon juice. In a bowl, mix flour, sugar and cinnamon. With a fork, blend in the egg to make a crumbly mixture. Sprinkle the mixture over the cherries. Drizzle with melted butter. Bake at 375° for 35 to 40 minutes or until top is crisp and cherries are bubbly. Serve warm or cooled with vanilla ice cream.
Wash, drain and prepare vegetables. Sprinkle with salt. Cover and let stand overnight. Turn into a colander, drain and rinse well with cold water.
Combine all ingredients, except bacon. Place in casserole dish. Put bacon strips on top. Bake for 1 hour in a 350° oven.
Melt margarine and add to graham cracker crumbs to form a crust in 9-inch square pan. In this order, add layers of coconut, chocolate chips and pecans. Pour Eagle Brand milk over ingredients. Bake at 350° for 30 minutes. Let cool for 1 hour before cutting.
Cook rice. Add soup and cheese to hot rice. Saute onions and celery in oleo. Pour boiling water over broccoli and drain. Combine all in casserole and bake at 325° for 45 minutes. If you like, top with can of French fried onion rings the last 10 to 15 minutes.
Bubble boil 1 minute. Take off heat and beat. Add vanilla flavoring and pecans. Spread over 3 layer cake (Duncan Hines Butter Recipe).
Spray baking pan. Put potatoes in first. Slice butter into pats on top. Add milk. Sprinkle flour, salt, pepper and parsley evenly over potatoes and milk. Bake at 450° about 1 hour or until creamy.
Clean radishes, then slice very thinly. Put in a bowl and sprinkle with salt. Cover and leave for 10 minutes, then pour off liquid from bowl. Rinse and pat dry with paper towels. Mix together vinegar, oil, parsley and capers. Add the radishes and toss well together. Cut the cheese into thin strips and stir into the salad. Chill for 20 minutes before serving with Melba toast. Serves 4.
Cream the first 3 ingredients and mix well. Add the vanilla, flour and baking powder. Grease a 13 x 9-inch pan. Spread 1/2 of batter in pan. Spread the blueberry pie filling or any other filling. Spoon remaining batter on top. Bake at 350° for 45 minutes.
Mix cheese, garlic, salt, onions and all ham except about 2 slices (dice all ham). Mix well and shape in form of a ball. Put the remainder of ham on ball.
Cream the sugars, oleo and peanut butter. Beat in eggs, milk and vanilla. Put dry ingredients together and add to sugar mixture. Shape into balls (about the size of a walnut). Roll in granulated sugar and place on ungreased cookie sheet lined with foil. Bake at 350° for 10 to 12 minutes. Remove from oven, place a chocolate kiss on cookie and press down. Makes 7 dozen cookies.
Mix all ingredients together well. Cook in double boiler until thick. Frost with chocolate frosting. We like a boughten frosting.
Preheat oven to 375°. Remove stems from mushrooms; brush caps with melted butter. Arrange in greased baking dish. Combine crab meat, 2 tablespoons crumbs, egg, mayonnaise, lemon juice and 2 teaspoons melted butter in a bowl. Fill each mushroom cap with some of the crab mixture. Garnish each mushroom with 3 small dices of green pepper (optional). Combine 2 teaspoons butter and remaining bread crumbs; sprinkle over crab stuffing. Bake 15 minutes; serve hot.
In bottom of pan, spread beans. Mix together sour cream, mayonnaise and taco seasoning. Spread over beans. Next, put a layer of tomatoes, onion and cheese.
Cut parts into morsels and discard wing tips. Season well with adobo. Mix rest of ingredients, except corn oil, and pour over chicken.
You will also need wax paper. Mix first 3 ingredients together. Get 3 equal size sheets of wax paper. Separate ingredients that are already mixed together into 3 separate portions. Put on each piece of wax paper. Using a rolling pin, roll out on wax paper. Spread peanut butter all over. Take 1 corner and roll it over and over, etc., then wrap it up in the wax paper. Put in refrigerator.
Remove husks and silks from corn. Cut corn from cobs, scraping cobs to remove all milk. Heat butter and bacon drippings in a skillet until hot. Add corn, water, salt and pepper. Cook, uncovered, over medium heat until mixture comes to a boil. Cover, reduce heat and simmer 10 to 12 minutes or until liquid is absorbed, stirring frequently. Yields 10 to 12 servings.
Beat eggs; add flour and milk. Beat well. Add grated cheese, chopped chiles and salt; stir well. Pour into a 2-quart casserole. Bake at 350° for 45 to 50 minutes or until set in the middle. Test with a knife as you do for custard to make sure it is done and knife comes out clean.
In a saucepan, bring cream to a boil over moderate heat. Remove from heat. Add chocolate, stir until melted and smooth. Add butter bit by bit, stir until smooth. Stir in jam and Chambord. Chill in bowl for about 4 hours. After chilled, roll into small balls (1/2 to 1 inch diameter) and roll in cocoa powder. Chill on waxed paper for about 1 hour.
Rinse sauerkraut with warm water; drain. Cook onions and bacon in butter until onion is soft. Add drained kraut, caraway seed and sugar. Cover. Cook 1/2 hour. Add bouillon and wine. Simmer 1/2 hour longer until kraut is cooked. Pork chops can be put on top after being browned in a skillet. Salt and pepper. Place under a broiler to brown bread crumbs.
Wrap the water chestnuts with the bacon strips and secure with a toothpick. Bake 1/2 hour at 350°. Drain the grease. Mix the remaining ingredients and spoon over the water chestnuts. Return to the oven and bake an additional 1/2 hour at 350°.
Roll dough on floured board. Cut with doughnut cutter or glass. Bake at 400° for 12 minutes.
Blend entire contents of saucette can. Heat in microwave or on stove, adding canned milk, margarine and water as wished. If you want more saucette taste use less milk and no water. If you wish to stretch the recipe, add more water and milk. Stir in potato flakes until mixture is stiff. Shape patties and brown lightly.
Brown ground beef and drain fat. Add one can cream of onion soup and approximately half can of water. Mix well and simmer 10 minutes. Great hot lunch in little time, served on buns.
Mix together oatmeal, almonds, coconut, sunflower seeds, sesame seed and optional ingredients thoroughly if used. Blend together olive oil, honey, cinnamon and nutmeg; pour over first mixture. Mix well. Bake in 2 large pans (I use sheet cake pans) until lightly golden at approximately 300°, for about 30 minutes, stirring every 10 minutes. Serve warm or cool. May add raisins or other dried fruit after it has cooled. Store in large jar or cans in refrigerator if it won't be eaten in one week or so.
Sift flour; measure. Sift again with sugar and salt into mixing bowl. Add butter and vanilla. Blend with pastry blender. Add 2 cups of nuts. Shape half of the dough into 1/2-inch balls. Roll in nuts or flatten the balls; press pecan in top. Bake in a 350° oven for 15 to 20 minutes. Roll remaining dough into logs; bake. Roll in powdered sugar. Makes 4 dozen.
Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in a large bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until cake springs back. Cool completely. Fold (one) container yogurt and 2 drops red food coloring into whipped topping. Spread over top of cake. Garnish with fresh strawberries, if desired. Refrigerate any remaining cake.
Mix and let dissolve the warm water and yeast. Add sugar, salt, shortening, eggs and mashed potatoes. Mix until stirred together, then add flour. Knead the bread. Put into a greased bowl. Cover with damp cloth and chill for 2+ hours. Roll out and shape. Let it raise twice its size. Bake at 400° for 12 to 15 minutes.
Make sauce by combining first 8 ingredients, bringing them to a boil and then adding a cornstarch and water mixture to thicken. (Thicken to the point where sauce will cling to pork, but not too thick.) Saute pork in pan of melted butter until 1/2 done. Now add vegetables and finish cooking. When pork and vegetables are done, add sauce and toss, then serve over a bed of rice.
Cream sugar, margarine and cocoa. Add remaining ingredients and mix well. Bake in 9 x 13-inch greased pan in a 350° oven for 25 to 35 minutes. When done and while hot, spread 1 pint marshmallow cream on top. When cold, ice with 1 box powdered sugar, 1/3 cup Milnot and 1/3 cup cocoa which has been blended well. Sprinkle nuts on top of icing.
Combine cake mix, butter, milk and egg; beat on low speed until very stiff dough forms; mix in coconut, chips and nuts (optional). Drop by rounded teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 375° for 10 to 13 minutes until lightly brown. Let stand few minutes before removing from baking sheet. Makes 5 dozen.
Cook celery about 20 to 25 minutes in chestnut water on low. Combine cooked celery, water chestnuts, soup and pimentos. Turn into buttered 4-quart casserole. Top with croutons. Bake at 350° for 30 minutes.
Drain cherries and reserve liquid. Cut cherries in half and set aside. Add enough water to measure 2 1/2 cups. Bring liquid to a boil; remove from heat. Add gelatin and stir until gelatin dissolves. Stir in Port wine. Chill until the consistency of unbeaten egg white. Fold in cherries and pecans. Spoon mixture into a lightly oiled 6-cup mold. Cover and chill until firm. Unmold onto a lettuce-lined plate; serve with mayonnaise.
Mix all ingredients together and bake in a skillet. Bake at 350° for about 35 minutes or until done.
Tear lettuce into bite size pieces. Place lettuce, romaine, radishes, cucumber and green onions in large plastic bag. Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate. Before serving, shake dressing, then add olives to vegetables in bag. Close tightly and shake until ingredients are well coated. Pour salad into large bowl; top with cheese. Add anchovies, if desired.
Press rolls into a buttered 9 x 12-inch baking dish and seal edges. Brown sausage. Drain well. Sprinkle sausage and cheese over rolls. Combine remaining ingredients. Beat well. Pour over sausage and cheese. Bake at 425° for 15 minutes or until set. Cut into squares and serve.
Brown ground beef. Cook macaroni until tender. Drain ground beef and macaroni. In the same pot, add Ragu and ground beef. Cook for about 5 minutes. Add macaroni to sauce and ground beef. In baking dish layer macaroni and beef with cheese. Bake at 350 for 30 minutes. Serve with garlic bread and salad.
Combine first 4 ingredients and beat well. Add remaining ingredients and mix thoroughly. Pour into greased and floured tube pan. Bake 30 minutes at 350°; reduce heat to 325° and bake about 45 to 50 minutes more or until done. Cool 10 minutes in pan before removing. Freezes well.
Drain pineapple well of all juice in large bowl. Combine pineapple, walnuts, milk and Cool Whip. Add lemon juice and mix well. Refrigerate.
Place milk, banana and strawberries in a blender. Cover and mix at high speed for 10 seconds. Add ice cream. Mix at high speed until smooth.
Heat oven to 350°. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on a cookie sheet. Makes about 4 dozen. Cookie bars use 13 x 9 metal pan. Bake 30 to 35 minutes.
In small bowl combine butter and lemon juice. In medium bowl combine bread crumbs, parsley, 1/4 cup of butter and lemon juice mixture. Add paprika to remaining butter and lemon juice mixture. Dip fish into mixture of butter, lemon juice and paprika. Broil fish until they flake with fork. Top with crumb mixture. Return to broiler and heat thoroughly. Refrigerate leftovers. Makes four servings.
Heat pineapple. Add Jell-O and stir until dissolved. Chill until it starts to set, then add cottage cheese, Cool Whip and mandarin oranges.
Beat eggs. Add sugar, flour, salt and melted butter. Beat mixture thoroughly. Add milk. Put rhubarb, cut in little pieces, in pastry lined pie pan. Pour custard mixture over rhubarb. Bake in 350° oven for 15 minutes. Reduce heat and bake until custard is set, about 40 to 45 minutes.
Combine process cheese spread and rice; mix well. Add chicken, peas and half of onions; mix lightly. Pour into 1 1/2-quart casserole. Bake at 350° for 15 minutes. Top with remaining onions. Continue baking 5 minutes or until onions are lightly browned. Makes 4 to 6 servings.
Cut vegetables diagonally. Cut beef into cubes and brown slightly. Add garlic and onion and saute. Use salt and pepper. Stir in soup (undiluted), wine and water. Cover and simmer 30 minutes. Add herbs and ketchup. Arrange vegetables on top of meat and gravy. Cover. Simmer 1 1/2 hours or until meat and vegetables are tender. Add more water if needed. Half cup lemon juice may be substituted for wine. Increase water from 1/4 cup to 3/4 cup.
Mix gelatin with boiling water and juice saved from pineapple plus enough water to make 1 cup. Add pineapple and refrigerate overnight. Add sour cream, cream cheese, 1/2 cup of sugar and 1/2 teaspoon of vanilla and beat at medium speed. Cover gelatin with mixture and sprinkle with nuts.
Mix Jell-O in boiling water until dissolved. Sit until almost set. Mix sour cream and cranberry sauce with mixer. Combine with Jell-O and pour into glass bowl or mold. Serves 8 to 10.
Work butter and part of sugar together, then remainder of sugar and	the eggs should be added. Use enough flour to make stiff (very stiff). Roll and cut with cookie cutter. Wet the top with beaten egg, sprinkle nutmeg and sugar on top. Bake at 350° for 10 minutes. Will stay for months in cookie tin.
Run cranberries through a food chopper. Make jello; let set, then add sugar, cranberries, marshmallows and walnuts. Pour in mold and serve with whipped cream mixed with homemade salad dressing, if desired.
Chop onion and cook with ground beef. Put chopped cabbage into casserole bowl. Spoon beef mixture on top then pour soup and water mixture and rice over this. Bake at 350° for 1 hour covered.
Mix Cool Whip and oranges with cottage cheese. Sprinkle dry Jell-O over this. Mix well. Keep refrigerated.
Cook noodles in boiling salt water; drain. Add corned beef, soup, milk and onions. Pour into 2-quart casserole (greased) and top with buttered crumbs. Bake in a 350° oven for 45 minutes.
Mash banana with a fork. Spread the bread with peanut butter and banana. Melt the butter in skillet over medium heat. Fry the sandwich, browning both sides.
In a double boiler pan combine sugar, cornstarch and salt. Add milk and heat until mixture boils and thickens. In small bowl combine lemon juice and egg yolks. Add 1/3 cup of hot milk to eggs and lemon juice. Add to hot stove mixture and cook until thick custard. Add butter. Pour custard into baked 9-inch pie crust and top with 2 egg whites, beaten to peaks. Add 2 tablespoons sugar and put on pie custard and bake at 350° until meringue browns, about 10 to 20 minutes.
Cream together peanut butter, butter and sugars. Add beaten egg and vanilla. Stir in and mix well the flour, baking soda and salt. Roll into 1-inch balls. Put into ungreased miniature muffin pans. Bake at 350° for 10 to 12 minutes. While warm, press into each cookie a mini Reese's peanut butter cup. Cool completely and remove from pans. Yields approximately 48.
Sift the flour and salt into a large bowl; stir in orange rind and sugar. Beat egg, orange juice, milk and butter together in a small bowl. Stir in the nuts. Pour liquids onto flour mixture and stir until blended. Pour into two 8 x 4-inch greased loaf pans. Bake at 350° for 40 to 50 minutes until skewer comes out clean. Cool on wire racks.
Melt oleo. Stir all together. Bake at 325° for 50 minutes covered and 10 minutes uncovered. Bits of onion and/or red or green pepper (chopped) may be added, if desired.
Boil chicken pieces approximately 15 minutes. Remove from water; salt and pepper to taste. Melt shortening in skillet. Add flour to melted shortening, mixing well. Add fryer. The flour will coat the chicken. Fry to golden brown. Save broth from chicken for future use.
Place tinfoil on a broiling pan (you need enough so you can wrap the beef). Place beef on tinfoil and bring foil up so you make a bowl. Dump in soup and soup mix. Fold tinfoil closed.
Mix boiling water, oatmeal, shortening, molasses and salt all together. Then dissolve 3 pkg yeast in 1/4 cup warm water and beat in 2 eggs and add to mixture. Next add in flour a little at a time.
Put into spray bottle to use. Will leave no streaks and windows stay bright and shiny. You may add a few drops of food coloring to identify it.
Mix warm water, yeast and sugar thoroughly. Add to that mixture the cooking oil and self-rising flour. If the dough is not as stiff as biscuit dough, add a little more flour.
Cook ground beef and salt. Drain off excess liquid. Then add soups, Ro-Tel, beans, cheese and seasoning. Cook about 15 minutes over medium heat. Pour over chips or use as dip (Doritos or Fritos).
Saute onion in butter (just until tender, do not brown). Mix together muffin mix, milk, corn, salt and Tabasco. Spread in a greased 8 x 8-inch baking dish. Top with a layer of onion and then a layer of sour cream. Sprinkle with grated cheese. Bake in a 425° oven for 20 to 25 minutes.
Beat cream cheese with sugar and 2 tablespoons milk in a bowl until smooth. Spread evenly in bottom of pie crust. Arrange strawberries on cream cheese mixture.
Layer ingredients in 1-quart dish in the order that they are listed. Microwave on High power for 5 minutes or until cream cheese is melted. Stir and serve with tortilla chips.
Beat eggs; add salt, pepper and poultry seasoning. Add oil and vinegar. May be refrigerated. May use small amount to marinate chicken 2 hours to overnight. Use remaining to baste as you grill.
Use a 9 x 13-inch glass baking dish. Make a layer of cut-up squash and a layer of unpeeled apple rings. Dot with plenty of margarine. Then mix brown sugar, flour and salt. Mix and crumble over the squash and apples. Cover pan tightly with foil and bake at 350° for 1 hour.
Preheat oven to 425°. Grease muffin pan. Sift flour, baking powder and salt into large bowl. Stir in oat bran and brown sugar; set aside. In small bowl, combine milk, oil, eggs and vanilla. Stir mixture into dry ingredients just until moistened. Cut cream cheese into 12 equal pieces. Spoon about 1/2 of batter into muffin cups, filling 1/2 full. Spoon 1 tablespoon of jam on top of batter. Top with 1 piece of cream cheese. Spoon remaining batter over jam and cheese, filling each cup 2/3 full. Bake 14 to 16 minutes or until brown.
Combine all ingredients in a saucepan and cook over medium flame with a candy thermometer to thread stage (232°). Remove from flame and add 1 teaspoon vanilla and 2 1/2 cups pecan halves. Stir until pecans are well coated and mixture is creamy. Pour onto a greased cookie sheet. Separate pecans as they cool.
Mix all in a bowl. Pour over pork chops. Bake at 350° for 1 hour or until done.
Add tapioca to boiling water, stirring frequently. Cook 10 to 15 minutes, then taste for softness. Add dry jello and sugar; stir to dissolve. Will be thin, but will absorb liquid while cooling. Stir several times while cooling. Chill. Just before serving, add fruit (and juice if too thick) and whipped cream.
Mix all ingredients together, thoroughly, and pour into graham cracker crust. Refrigerate. This recipe makes 3 pies. (Can be frozen up to 6 months.)
Preheat oven to 325°. Pound chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chives in middle of each breast; roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpick. Combine soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth. Place wrapped chicken pieces in a 9 x 13-inch baking dish. Cover chicken with sauce mixture. Bake at 325° for 1 hour.
Line bowl with lettuce and layer the onions, peppers, celery, peas and bacon. Mix together the sour cream, mayonnaise and sugar; spoon in, covering the other ingredients. Spread side-to-side to seal in flavor and sprinkle top with Parmesan cheese. Cover and refrigerate.
Place roast in pan. Top with catsup, then pour on cola. Cover with foil and cook at 350° for 3 to 4 hours.
Flake fish with fork. Add potatoes, egg, parsley and seasoning. Mix well. Divide into 8 round cakes. Coat in seasoned flour, then in egg, then in bread crumbs. Heat fat and fry fish cakes 2 to 3 minutes each side until golden brown. Drain on paper towels. Garnish with lemon and parsley.
Beat egg yolks with brown sugar. Add to scalded milk. Cook until it's thick. Dissolve gelatin in cup of water. Add to mixture while hot. Cook until starting to set and add beaten egg whites which have 2 tablespoons of sugar. Add cup of whipping cream, crushed peanut brittle and vanilla. Pour into the baked pie shell and serve with whipped cream with brittle in it.
Combine morsels and sweetened milk in heavy saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat. Stir in nuts and vanilla. Spread evenly into foiled 8 or 9-inch square pan. Chill for 2 hours or until firm. Lift from pan and remove foil.
Boil syrup until it forms a thread. Beat egg whites until stiff, adding syrup slowly until icing is cold and thick. Add baking powder during last part of beating. Sufficient for icing and filling for 9-inch layer cake. Delicious!!
Cook the ground meat or sausage, then drain off the grease. Then cook Velveeta cheese, Ro-Tel and picante sauce together on slow simmer until cheese melts. Then mix in the meat.
Mix the first 6 ingredients together. Sift together the flour and ginger and mix all together to make a stiff dough. Divide in 10 equal parts. Pat out in thin layers in 8-inch well greased pans. Bake at 450° for 8 to 10 minutes until brown. Cool and fill between layers with cooked, sweetened and mashed dried apples which have been seasoned to taste with cinnamon and apple pie spice.
Combine oats, flour, brown sugar, butter and salt into large mixing bowl. Blend until butter is thoroughly worked into mixture. Stir together water and baking soda. Stir soda mixture into oat mixture. Add nuts, if used, blending well. Shape into balls the size of walnuts or smaller if dainty tea-type cookies are desired. Flatten with the bottom of a glass dipped in water, then dipped into sugar. Bake at 375° for 8 minutes until golden and crispy. Cool on racks. Makes 30 (3-inch) cookies.
Coat roast with coarse black pepper. Cook 6 to 7 minutes per pound at 500°. Turn oven off and do not open for 2 hours.
Cook sausage until brown; drain off fat. Unroll crescent dough and place in a 9 x 13-inch ungreased pan. Press over bottom to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes, then with cheese.
Combine beef, onion, egg, milk, bread crumbs, salt and pepper. Form 4 or 5 small patties. Roll in flour and brown in oil. Place in baking dish. Cover with soup. Bake 45 minutes at 350°.
Brown beef and onion; drain off grease. Reduce heat. Set aside. In a large pot or electric skillet, melt butter. Spread potatoes over butter; top with beef. Combine eggs and milk; pour over all of it. Cover and cook for 30 minutes. Add cheese; cover until cheese melts. Cut into squares and serve.
In a large cast-iron pan, coated with cooking spray, saute onions and bell peppers. In a frying pan, cook the bacon and brown the pieces of sausage. Add cooked bacon and sausage to pot with onions and bell peppers. Add 2 Cornish hens and enough water to cover. Cook covered on medium until hens are done (about 2 to 2 1/2 hours). Remove hens and debone. Return hens to pot, add rice and more water if needed, let cook about 45 minutes to an hour, stirring occasionally until rice is done. Remove lid, stir and continue cooking until liquid is absorbed to your liking; careful not to absorb too much. Great for a winter meal.
In casserole, put layer of turkey sprinkled with chili pepper, layer of soup mixture combined with broth and tomatoes. Next, a layer of tortilla strips, chopped onion, etc. Cook for 30 minutes at 350°. Uncover and cook for 15 minutes more. Serves 8.