HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Mix all ingredients together and pour into cast-iron skillet. Cook for about 1 1/2 hours. Makes 2 skillets of bread. Delicious with vegetables or soups.
Brown meat, onion and garlic; drain. Add tomato sauce and taco seasoning. Heat well. Grease 9 x 13-inch pan and place thin layer of sauce over bottom. Place 6 tortillas in pan and spread remaining sauce over top. Cover with six more tortillas. Pour soup over top. Pour milk over soup. Sprinkle with cheese. Bake at 350° for 45 minutes. Serve with fresh lettuce, tomatoes and salsa over top.
Mix yellow corn, Niblets corn, eggs, margarine, cornbread mix and sour cream. Bake at 350° for 45 minutes or less in a 9 x 13-inch pan or 2 smaller pans. This can be frozen before or after baking.
Cream Crisco, sugar, eggs, salt and baking powder. Add soda to	buttermilk and mix remaining ingredients. Bake 10 minutes in a 350° oven.
Cream sugars (brown and white), margarine and eggs. Add rest of ingredients; mix well. Drop with Number 40 scoop or heaping teaspoon on cookie sheet. Bake at 350° for 10 to 13 minutes.
Mix oleo, sugar and eggs with 1 cup mashed very ripe bananas. Fold in the flour, cream of tartar, soda, salt and chopped nuts. Bake at 350° for about 45 minutes to 1 hour.
Bake 24 cupcakes as directed on box, then cool. Cut cupcakes in half after cooled.
Cover meat, linguica and onion with water and bring to a boil. Add the soaked dried chickpeas if you are using them. Cook until meat is fork-tender (2 1/2 to 3 hours over medium heat). When meat is cooked, add the peeled and chopped vegetables (and canned chickpeas if you are not using dried kind). Add more liquid as needed while ingredients are cooking. I drain off most of the liquid when the soup is done and cook the rice in it. Add the sprig of spearmint for last few minutes of cooking.
Cut each hot dog in 3 pieces. Cut strips of bacon to wrap around the hot dog and secure with wooden toothpick. Sprinkle with brown sugar. Bake in 350° oven until sugar melts and bacon is done.
Heat skillet at 350°. Melt shortening and brown vermicelli (broken into 1/4-inch pieces) to medium color. Add meat, cook and stir. Add remaining ingredients except cheese. Add hot water to cover and cook 20 minutes. Place layer of cheese on mixture. Cover and cook 5 minutes until cheese melts.
In large bowl, dissolve sugar in liquids. Add all dry ingredients. Mix well. Add nuts and raisins. Pour into greased and floured loaf pans. Bake at 350° for approximately 1 hour. Check at 45 minutes. Yields 4 small loaves or 2 large.
Beat eggs, flour and milk until smooth. Shred cheeses. Mix two sauces together. In greased casserole, layer first 1/2 of cheeses and 1/2 chiles. Repeat. Pour milk mixture over all. Bake at 350° for 30 minutes. Take out and pour tomato sauce mixture over top. Bake 15 to 20 more minutes.
Mix cake mix and pudding in large bowl. Add sour cream, eggs, oil and vanilla. Mix for 5 minutes. Add chocolate chips and nuts. Stir until mixed. Pour into 10-inch tube pan, which has been greased and floured. Bake at 350° for 1 hour. Cool for 30 minutes.
Empty dry cake mix in bowl. Add 1 cup nectar to oil and mix well. Add to cake mix. Add eggs one at a time and beat well. Pour into a greased tube pan or bundt pan. Bake at 350 degrees until cake begins to leave the sides of the pan. Mix remaining 2/3 cup nectar with powdered sugar. Make holes in cake with a skewer and pour nectar over hot cake. Allow time to absorb. Turn cake onto plate. Make a glaze of powdered sugar and lemon juice. Spread on cake.
Mix sugar, butter and egg. Stir soda into milk, then add flour. Roll dough out and cut. Bake at 350° for 10 to 12 minutes, or until done.
Place graham crackers on a cookie sheet that has sides. Melt margarine and sugar; boil 3 minutes. Add nuts. Pour over crackers. Bake at 350° for 10 minutes. Take out of oven and quickly remove to wax paper. Let cool completely. Enjoy!!
Mix Bisquick according to box instructions. Add cheese. Cook as directed. When done, brush with garlic and melted oleo.
Mix hot water, sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast and stir until dissolved. Stir in lukewarm mixture, egg and 3 cups flour. Beat until smooth. Add the rest of flour, mixing well. Place the dough in a greased bowl. Brush top with soft margarine. Cover tightly with foil or plastic wrap. Refrigerate until doubled in bulk or until needed (up to 4 days).
Cream butter and cheese into flour-baking powder mixture. Roll out. Cut and fill with filling. Bake at 400° for about 10 minutes. Dust with confectioners sugar.
Dissolve jello in water. Add rest of ingredients; beat until smooth. Let cool a few minutes. Add 1/2 pint whipping cream and beat well. Stir in 1 can crushed pineapple or fruit cocktail. Chill.
I sometimes use 1 can of whole cranberry sauce and 1 regular cranberry sauce. I also add a small can of crushed pineapple.
Preheat oven to 450°. Cut each potato in half. In a 9 x 9-inch metal pan, toss potatoes with 1 tablespoon of salad oil and 1/4 teaspoon salt. Roast potatoes for 25 minutes or until golden and tender, turning potatoes with a spatula. Meanwhile, in saucepan, prepare macaroni as label directs; drain.
Cream butter and sugar; add vanilla, flour and potato chips. Drop by 1/2 teaspoonfuls on ungreased cookie sheet. Bake for 10 to 12 minutes at 350°. Makes 4 dozen cookies.
Pound chicken breasts until 1/2-inch thick. Mix jicama, eggs, scallions and mustard. Dredge chicken breast in flour and coat with jicama mixture evenly on both sides.
Bake large potato; remove top and hollow out skins. Mash and cream ingredients, adding minced onion. Refill skins and return to oven to brown.
Empty dry cake mix in bowl and carefully fold in pie filling. Pour into 9 x 13-inch ungreased cake pan. Bake at 350° for 30 to 35 minutes. Serve with whipped cream or ice cream.
In a large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved active dry yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Stir batter down and beat well, about 1/2 minute. Turn into a well-greased and floured 9-inch tube pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 325° for about 45 to 50 minutes, or until done. Remove from pan and cool on wire rack. Best when served warm. Makes 1 tube bread.
Lay flat crescent rolls on a cookie sheet and bake at 375° for 8 to 10 minutes. Cool. Mix and spread dill weed, onion, cream cheese and mayo over rolls. Top with chopped vegetables, then sprinkle carrots and cheese on top. Refrigerate and cut into finger-eating size pieces with a pizza cutter.
Mix all ingredients and rub onto pork.	Allow to stand 1 hour or more. Preheat oven to 325°. Wrap pork in foil & place in pan. Cook 4 hours until well done. Unwrap and shred. In crock pot, pour mixture over pork. Cook overnight on low heat.
Combine softened cheese and potatoes, mixing well. Add remaining ingredients. Place in 1-quart casserole and bake at 350° for 45 minutes.
Mix eggs with buttermilk. Marinate steak in buttermilk for approximately 1 hour. Drop each piece in flour and coat well. Heat vegetable oil in large electric skillet to 275°. Fry steak to a golden brown on both sides.
Mix together instant pudding and milk, then add sour cream and Cool Whip. Layer wafers, banana and pudding mixture. Top with vanilla wafer crumbs and refrigerate.
Brown meat. Add green pepper and onion. Add soup and spices. Simmer about 15 minutes with lid on. Cook noodles. Grease a 13 x 9-inch pan. Drain noodles and place in bottom of pan. Pour meat sauce over noodles. Sprinkle Cheddar cheese on top. Arrange mushrooms over cheese. Sprinkle Parmesan cheese over top. Cover with foil and bake at 350° for 35 minutes. Remove foil and bake another 10 minutes. Cool a little and cut into squares.
Cream shortening. Add 1 cup sugar, beating well. Add eggs, beating well. Sift together flour, baking powder, salt and spices in a medium mixing bowl. Gradually add to creamed mixture, stirring well. Stir in oats, apple, raisins and pecans, mixing well. Press mixture into a greased 15 x 10 x 1-inch pan. Bake at 350° for 25 minutes or until lightly browned. Cool on a wire rack. Sprinkle with powdered sugar and cut into 2 x 1-inch bars. Yield: about 6 dozen.
Boil spaghetti, drain. Add chopped onion, chopped cucumber, bell pepper, and tomato. Mix with Italian Dressing. Add salt, pepper, and salad supreme to suit your taste. Chill and Enjoy!
Soak bread crumbs in 1/2 cup milk. Add ground beef, onion, remaining milk, salt and pepper. Form into patties. Dip each patty into powdered sugar; brown quickly in hot fat. Place in 8 x 8-inch baking pan.
Cook sausage and onion in large skillet. Stir until sausage is done and drain. Combine cornmeal, flour and salt. Stir together eggs, buttermilk and oil. Stir in dry ingredients until moistened; batter will not be smooth. Add sausage mixture, peas and remaining ingredients to batter, stirring well. Pour into a greased 13 x 9-inch baking dish for 1 hour or until golden brown. Preparation time: 35 minutes.
Combine sugar, salt, cornstarch and flour in saucepan. Add milk gradually; stir until mixed. Cook on medium heat, stirring constantly until mixture thickens. Boil 1 minute. Stir 1/2 cup of hot mix into egg yolks, then return to hot mixture in saucepan. Cook 1 minute longer, stirring constantly. Remove from heat; stir in butter and vanilla. Cool. Add 1 cup coconut; pour into baked pie shell. Cover with remaining coconut. Bake at 400° for 8 to 10 minutes.
Thoroughly mix all of the ingredients and pour into a greased and floured 8-inch square pan. Bake at 350° for 45 minutes.
Cream butter, sugars and egg. Mix in flour, cream of tartar, baking soda and salt. Mix together thoroughly. Add in oats, Rice Krispies, coconut and walnuts until just mixed. Put on ungreased cookie sheet by teaspoon and bake at 350° for 11 to 15 minutes.
Beat together thoroughly flour, sugar, butter, eggs and vanilla. Stir in chocolate chips and walnuts. Spread into unbaked pie shell. Bake at 325° for 1 hour.
Mix all ingredients together except the bananas and vanilla wafers. Layer with bananas and the vanilla wafers. Chill for one hour.
Combine chocolate, milk and marshmallow cream in a double boiler. Cook over hot water until chocolate melts, stirring constantly. Remove from heat. Keep warm. Dip each marshmallow into chocolate mixture with 2 prong fork, coating completely. Roll in pecans until completely covered. Place on foil lined tray. Chill until firm. Place in paper bonbon cups. Store in airtight container. May also coat with coconut or candy sprinkles.
Wrap each piece of chicken in chipped beef. Then wrap with Swiss cheese. Hold together with toothpicks. Mix together sour cream and mushroom soup. Pour over chicken that has been placed in a baking dish. Let marinate overnight. Bake at 250° for 3 hours.
Combine first four ingredients in top of double boiler and beat until thoroughly mixed. Place over rapidly boiling water until it stands in peaks or 7 minutes. Remove from heat. Add vanilla. Beat until thick enough to spread.
Cook ingredients over low heat until apples are slightly tender. Pour ingredients into 9-inch unbaked pie crust. Cut another 9-inch pie crust into strips and place on top of apples. Bake at 350° for 30 to 45 minutes.
Sift flour and salt together. Cut lard into flour with two butter knives, or pastry utensil. Combine remaining ingredients and pour over flour slowly while mixing with a fork. Mix together until all is moistened. Make into 2 or 3 balls (depending on how thick you like your crust) Handle as little as possible and use a minimum of flour when rolling out. Bake at 425 degree for pre-baked crust. Makes 2 or 3 pie crusts or 2 crusts and lattice top for one pie.
Spread rolls out flat. Place chicken on large end of roll and roll up. Butter a 9 x 13-inch casserole dish. Place rolls in dish so they do not touch. Add undiluted soup. Sprinkle grated cheese on top. Bake at 350° for 30 minutes or until golden brown.
Follow directions on box for cake. Blend together the butter, cream cheese, sour cream and sugar. Add pineapple and coconut; blend together. Sprinkle with dry pudding mix. Fold in Cool Whip. Slice the 2 cake layers in half to make 4 layers. Put filling between cake layers. Good holiday cake.
Mix soups in a large saucepan, gradually adding the milk. Stir until well blended. Stir Imo to soften. Reserving 6 teaspoons of Imo for topping, add sherry and Imo to soup mixture. Mix well and add shredded crabmeat. Heat thoroughly, but do not boil. Serves 5 to 6.
Melt 1 stick margarine. Pour onto graham cracker crumbs. Press in pan. Freeze until firm.
Mix rice, onion, soups and water together. Pour into deep baking dish. Melt 1/2 stick oleo and place on top of rice - mix. Place chicken on top of rice and bake for 2 1/2 hours at 350 degrees. Cover with foil. Baste chicken periodically with more oleo until done.
Cut hippo into bite size pieces. This usually takes 3 to 4 minutes. Using a kerosene burner and a very large vat, begin simmering meat, water, salt and pepper. This recipe should feed about 2,500 people. If more are expected, the rabbits may be added. However, try to avoid doing so, as most people do not like hare in their chowder.
Mix all ingredients to make a thin batter. Spray pan with Pam and bake in preheated oven at 500° until brown.
Blend in 3 cups sour cream. Pour into crust. Bake at 375° until set and color is light tan (40 to 45 minutes). Cool at room temperature, then store in fridge for 4 or 5 hours.
Cream the butter, sugar and eggs. Add vanilla. Add dry ingredients and blend well. Bake on greased cookie sheet at 350° for 10 to 12 minutes.
Combine brown sugar, water, and peanuts in a large saucepan. Cook over medium to medium high heat until water evaporates and peanuts become sugar coated. Remove from heat. Remove peanuts and place on baking sheet. Bake at 375 for about 10 to 12 minutes. Cool completely. Melt the coating chocolate (can be done in the microwave). Coat the peanuts with the chocolate and place on cookie sheet to cool completely. Be sure to separate the peanuts before coating has set.
Cut cheese into chunks and melt in a double boiler. Add diced green chilies and salsa. Simmer 5 minutes, stirring constantly. Serve warm with French bread chunks and/or veggies.
Wash beans and put in heavy pot, cover with water and soak overnight. Drain. Add 3 quarts of water, ham bone, salt and pepper. Simmer, covered for 2 1/2 hours. Add remaining ingredients and simmer 45 minutes to 1 hour. Remove ham bone, cut meat from bone, chop meat and return to soup pot. You can add a bag of Bouquet Garni, pieces of steamed smoked sausage or 1/2 c. red wine or all three! This soup improves with age!
Drain fruit cocktail; reserve juice. Dissolve jello in hot water. Add the cold water. Place 1/2 can of fruit in bottom of 8-inch square pan or an angel food pan. Cover with half of the jello. Chill until firm.
Heat sugar and water, then cool. Mix Jell-O as directed in water and cool. Add to sugar mixture. Add pineapple juice, lemonade and almond extract. Add enough water to make 2 gallons. Flavors of Jell-O can vary according to the color you want.
Mix meat mixture and form into small balls. Brown at 375° for 30 minutes in oven; drain.
Cook zucchini until clear; do not let burn. Add lemon juice, sugar and pineapple. Bring to a hard boil and boil for 20 minutes, stirring constantly. Remove from heat and add Jell-O. Heat to boiling point. Pour into sterilized jars. Yields 4 pints.
Saute onion and celery in butter. Cook broccoli slightly and drain. Combine broccoli, celery, onion and rice. Blend soup, milk and Cheez Whiz and add to broccoli mixture. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Drain juice from one jar of artichokes into a skillet. Saute onion and garlic in juice. Drain other jar and chop all artichokes. In a bowl, beat eggs; add bread crumbs, Tabasco sauce, oregano, salt and pepper. Stir in onion, garlic, cheese and artichokes. Mix well. Bake in 9 x 13-inch pan for 30 minutes at 325°. Cut in squares and serve hot. Can be made in advance and rewarmed on a cookie sheet. Yields 30 squares.
Combine sugar and cornstarch in saucepan. Gradually whisk in water until smooth. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat. Gradually whisk 1 cup hot mixture into beaten egg yolks. Return to heat. Add lemon juice and peel. Boil 1 minute. Add butter. Cover with plastic wrap.
Soak head in salt water about 1 hour; wash. Cook about 3 hours or until meat falls off bone. Mix all ingredients. Spread out in 9-inch square dish. Refrigerate until firm. Cut into 1-inch squares. Make sure the meat is cooked well done.
Mix together until thoroughly blended. Shape into balls about the size of hickory nuts. Place in refrigerator and let cool for an hour. Melt 1 package chocolate chips and about 1/2 cake paraffin over boiling water. Dip peanut butter balls in melted chocolate and place on waxed paper. Hold peanut balls with toothpick to dip.
Mix all ingredients together and spread out with fingers in pan as thin as you can. Bake at 350° for 20 minutes.
Cook beans until tender with 8 cups water, cajun seasonings, salt and pepper to taste, chopped onion and Italian sausages. Serve topped with sour cream and freshly chopped green onions.
Blend together and bake at 350° for 25 to 30 minutes in three 9-inch cake pans.
Mix and mold into a long roll. Let stand in refrigerator to stiffen. Slice very thin and bake at 375° for 8 to 10 minutes (until golden brown).
Combine first 7 ingredients and pour into 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 25 minutes.
Brown and drain ground beef. Add 1/4 cup of water to taco seasoning mix. Blend well and add to ground beef. Mix together the refried beans, Bisquick and 1/4 cup water. Spread in well-greased 9 x 13-inch baking dish. Then layer the seasoned meat and chunky salsa. On top, sprinkle Cheddar cheese and salsa, if any left. You may layer Cheddar cheese with meat and salsa. Bake for 35 to 40 minutes at 375°. Let sit a few minutes before serving.
Mix everything but 1/2 can of fried onions. Bake at 350° for 20 minutes. Garnish with remaining fried onions and bake for 5 more minutes.
Microwave potatoes on High 2 minutes on each side. Cool, peel and dice small. Combine all ingredients except save half of the onions. Pour into Pam sprayed 2 1/2-quart casserole dish. Bake uncovered in 350° oven 25 to 35 minutes. Top with remaining onions. Bake uncovered 2 to 5 minutes longer or until light brown.
Cream shortening; add sugar, eggs and vanilla. Sift dry ingredients. Add dry ingredients and milk to egg mixture, alternating dry ingredients and milk. Pour into greased and floured tube pan. Bake at 350° about 1 hour.
Remove skin from onions and slice 1/4-inch thick. Cover with cold water. Let stand 30 minutes.	Wipe dry. Separate into rings. Combine egg with milk. Add dry ingredients. Add oil and mix thoroughly. Add onions to batter. Deep-fry until brown.
Put milk, potatoes, clam chowder and margarine in pot. Let it come to a boil, then add oysters. Turn stove off. It's ready!
Measure flour into bowl. Make a well in center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add water, one teaspoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.) Flatten and cut into strips.
Mix all of the ingredients together and let come to a boil. Reduce heat and let simmer. The longer it simmers, the better it tastes. You can also use a crock-pot for this.
Prepare custard sauce. Blend cornstarch with 1/2 cup of milk and set aside. Beat together sugar, egg yolk and water. Set aside. In the top of a double boiler, scald remaining milk and very slowly add cornstarch mixture, stirring constantly.
Combine orange juice, water and sugar slowly with mixer. Very slowly, add milk. Freeze in containers. When ready to serve, add ginger ale. Good neutral color.
In small punch bowl or pitcher, combine sweetened condensed milk and water. Set aside. In small bowl, beat egg whites to very soft peaks; stir into sweetened condensed milk mixture. Chill. Garnish with nutmeg. Refrigerate any leftovers. (May be served hot, but do not boil.)
Saute garlic in butter in a large skillet. Add gravy mix, water, wine and pepper; bring to a boil. Cook over medium heat, stirring constantly, until smooth and thickened. Add mushrooms and green onion; cook until thoroughly heated. Serve hot with beef patties or steak.
Mix soups together (don't add water). Add mushrooms and chicken. Pour into a 9 x 13-inch pan. Layer chestnuts and noodles over mix. Add pepper. Cover with croutons. Bake at 300° for 1/2 hour. Serves 6.
Boil together for 1 minute the first 4 ingredients. Take off stove and add the last 4 ingredients. Drop on waxed paper.
Beat egg whites until frothy; add cream of tarter. Gradually add sugar; beat stiff. Fold in crackers, nuts and vanilla. Spread in 9 x 13-inch ungreased pan. Bake 25 minutes in 350° oven. Completely cool.
Cut peppers in half; remove core and seeds. Slice in 1/4-inch strips. In a 6 to 8-quart saucepan, combine sugar, vinegar, water, 1/2 teaspoon from crisping packet and pickling salt. Bring to boil. Add sliced peppers; return to boil.
Preheat oven to 350°. Combine all ingredients and pour into partially-cooked pie shell. Bake 45 to 60 minutes, until center is set. Serve hot or cold.
Drain clam juice from clams; reserve. Saute onion and garlic in oil and butter in a saucepan until tender, but not brown, about 3 minutes. Add reserved clam juice, oregano, salt and pepper; bring to boiling over high heat. Cook until mixture is reduced to 1 cup, about 5 minutes. Cook linguine following label directions; drain. Keep hot in heated serving bowl. Lower heat under clam juice mixture; add reserved clams, parsley, lemon rind and lemon juice; heat thoroughly. Pour over hot linguine and toss. Serve with Parmesan cheese.
Mix and form into balls. Heat at 350° for 15 to 20 minutes.
Combine cracker crumbs, 1/4 cup of sugar and margarine. Press in bottom of 13 x 9-inch pan.
Drain and remove skin and bones from salmon. Flake. Mix all ingredients and add dressing and serve on lettuce with canned potato sticks on top for crunch.
Heat water and sugar to dissolve. Mix with tea steeped in 12 ounces water, lemonade and orange juice and let cool. Add brandy and freeze. Mix often. Mix a scoop of the frozen mixture with either sweet or sour soda, to taste.
Cook peas in sweet water (1 tablespoon sugar). Flake tuna and toss lightly with peas and mushroom soup. Place in casserole. Top with onion rings. Bake at 350° until golden brown.
Mix butter, sugar, vanilla and milk. Beat egg into mixture. Combine flour, salt, baking soda (sifted). Mix in chocolate chips. Drop on cookie sheet and bake at 375° for 8 to 10 minutes.
Cook pasta according to package directions. Drain and rinse with cold water. Chop all vegetables into bite sized pieces. Add vegetables, drained olives, cubed cheese and salad seasoning to pasta. Add Italian dressing and mix well. Refrigerate several hours. Toss prior to serving.
Cook spaghetti; drain and chill. Cut tomatoes and cucumbers into small cubes; add onion, diced. Mix well with salad dressing; add Salad Supreme. Fold this mixture into chilled spaghetti.
Combine cake mix, water, pudding mix, eggs, oil and sour cream. Add chocolate chips and pecans; pour into tube pan. Bake in a 300° to 325° oven for approximately 1 hour. Cool and glaze with a mixture of confectioners sugar, cocoa and milk.