HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix corn, eggs, sugar, flour and cheese. Fold in partially thawed broccoli. Bake at 325° for 1 hour. Serves 5 or 6 people.
Heat milk over low heat. Sprinkle gelatin over milk and stir until dissolved. Add butter flavoring and sugar substitute. Blend well. Remove from heat and add extracts and food coloring. Pour into small pan. Chill for 15 minutes. Cut into squares. Serves 1.
Brown ground beef and onion together; drain. Add to mixture the milk and Cheddar cheese. Add in remaining ingredients and put in pie shell. Bake in 350° oven for 35 to 40 minutes.
Preheat oven to 350 degrees. Beat eggs, sugar, salt and butter until creamy, add the corn syrup and pecans, stir. Pour into pie shell. Bake 40 to 50 minutes or until set. Cool.
Place peaches in an 8 x 8-inch baking dish. Mix remaining ingredients until crumbly. Sprinkle mixture over peaches. Bake at 375° for 30 minutes. Serve warm or cold.
Place onions in skillet. Add sugar, mustard, garlic, salt, and vinegar. Cook 20 minutes covered. Start on high, then simmer. Put all beans in a bowl. Add cooked mixture. Add bacon. Mix. Pour into 3 quart casserole. Bake at 350° 1 hour and 15 minutes covered or place in crock pot.
In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to a full boil, stirring constantly, over moderate heat. Remove from heat. Add chocolate chips. Stir until melted and mixture is smooth. Stir in nuts and vanilla. Pour into waxed lined 8-inch square pan. Chill in refrigerator until firm (about 2 hours).
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup of water, vinegar, ginger, bay leaf and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 tablespoons of water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. Serves 4.
Sift flour, baking powder and salt. Cut in shortening. Add water; make stiff dough. Knead until smooth. Roll 1/4-inch thick. Cut in rounds; prick with fork; fry in hot deep fat. Serve hot.
Measure Master Cake Mix, chocolate and 3/4 cup buttermilk into bowl. Beat for 2 minutes at medium speed. Add the remaining ingredients and beat 2 more minutes at medium speed. Pour into 3 (9-inch) layer pans which have been greased and lined with waxed paper. Bake at 350° for about 35 minutes.
Mix the cake mix as directed. Butter a 9 x 13-inch cake pan well. Spread the coconut and pecans in bottom of cake pan. Pour cake mixture over this. Blend the butter, cream cheese and powdered sugar. Drop in spoonfuls onto cake mix. (Be sure to cover mixture with cake mix.) Bake at 325° until done.
In skillet, heat 2 tablespoons oil to 375 degrees. Add the onion and green pepper. Saute just until tender, stirring constantly. Remove to a plate, using a slotted spoon. Add 2 more tablespoons oil and the celery, zucchini, yellow squash and carrots. Cook just until crisp tender. Remove to plate with slotted spoon. Add the remaining 2 tablespoons oil to the skillet. Saute the steak just until it begins to change color. Add the vegetables back to the skillet. Add the soy sauce and stir. Serve immediately over the rice.
Grease 13 x 9-inch cake pan. Place all ingredients in pan in layers (pie filling, pineapple and cake mix). Press all ingredients down, then sprinkle coconut and nuts over top. Melt the 2 sticks oleo and pour over entire cake. Bake in oven at 325° to 350° about 30 minutes or until brown.
In a small mixing bowl, beat together cream cheese, ham and mustard. Stir in Cheddar cheese and chives. If necessary, chill for ease in handling. (Makes about 2 cups cheese mixture.)
Boil raisins in water. Remove from stove; add soda and Crisco. Stir. Add all dry ingredients. Mix well. Pour into prepared jelly roll pan. Bake 20 to 30 minutes at 350°. Pour a thin mixture of powdered sugar and milk over cookies when you take from oven.
Mix all together. Put in greased 3 quart casserole dish. Cover top with: 1 cup crushed cornflakes and 1/4 cup oleo mixed together. Bake on 350° for 30 to 45 minutes.
In large bowl, add first 3 ingredients and blend on low speed until crumbly. Stir in nuts. Press 2 3/4 cups into a 9 x 13-inch pan. To the remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg; blend well. Stir in apples. Spoon evenly over base in pan. Bake at 350° for 25 to 35 minutes or until pick comes out clean. Cut into squares when cool.
Mix all ingredients together and bake in a 9 x 13-inch pan at 350° for 40 to 45 minutes.
Mix ingredients together. Place in a 9 x 10-inch pan. Sprinkle with extra cheese on top. Bake at 350° for 45 minutes.
Roll out dough until thin. Cut into squares. Cut butter into small chunks, placing them on the dough. Sprinkle nutmeg and teaspoon sugar over each roll, then fold the dough, closing it up. Then pour milk over them. Bake at 400°, making about 12.
Layer asparagus, eggs and soup. Sprinkle with almonds and cheese. Layer again. Top with cheese and bread crumbs. Bake at 350° until bubbly.
Brown hamburger; drain. Add seasonings and tomato sauce; simmer for 20 minutes. Set aside. Mix in medium bowl the sour cream, cream cheese and onion; set aside. Place 2 cooked, drained noodles in a 9 x 13-inch baking dish. Add 1/2 of the cream cheese mixture and 1/2 of meat sauce. Lay 2 more noodles on meat sauce; layer again with cream cheese mixture, then meat sauce. Top with grated Cheddar cheese. Bake at 350° for 45 minutes.
Cut in first 3 ingredients with pastry whip just until changes to yellowish color. Mix in water with fork, lifting up from bottom. Pick up and form in 2 balls, without working dough too much.
Wash eggplant. Cut in half lengthwise. Remove pulp, leaving 1/2-inch of outer shell. Dice pulp. Saute onions, mushrooms, seasonings and meat in margarine. Stir in tomato paste, wheat germ and eggplant pulp. Cook until meat is slightly done. Spoon meat mixture into eggplant shell and place in an oiled ovenproof dish. Bake at 350° for 20 to 30 minutes. Garnish with parsley. Yields 6 servings, approximately 270 calories per serving.
Boil chicken and cube. Mix soup, sour cream and poppy seed. Add chicken to this mixture. Layer Ritz crackers over chicken. Pour butter over crackers. Bake at 450° for 20 minutes.
Cook juice, cornstarch and spices until thick; add salt and stir. Add sliced apples and mix well. Pour into pie shell and top with second shell. Prick top shell and place some magarine on top. Bake at 400° until brown.
Cook linguine according to package directions. Drain and rinse well under cold water. Combine the next 8 ingredients in a screw-top jar and shake well to blend. Toss linguine, mushrooms, scallions and cheese with first mixture and chill.
Cook noodles. Pour into greased 12 x 8 x 2-inch baking dish. Arrange tuna on top. Sprinkle lightly with pepper. Mix milk and soup and pour over all. Cover with potato chips. Bake in a 375° oven for 25 to 30 minutes. Makes 4 servings.
Peel apples and dice. Pour sugar over them and set aside. Combine all dry ingredients. Add eggs, oil, orange juice and vanilla to sugar and apples. Then add all dry ingredients. Pour into a tube pan, Bundt pan or heavy large skillet.	Sprinkle chips over top and bake.	Bake at 350° for about 1 hour.	Sometimes I don't even peel the apples.
Place fruit in a baking dish. Mix flour and cinnamon together and sprinkle over fruit. Sprinkle sugar over fruit. Mix oatmeal, brown sugar, flour, baking powder, salt and butter and sprinkle over fruit. Bake until topping is crunchy and brown and fruit is done. Bake at 350° for 45 minutes or longer.
Mix sugar, lard, egg and buttermilk. Add flour, soda, vanilla and nuts. Press out in 12 x 13-inch pan. Cook at 350° until light brown (not long).
Arrange apples in greased pan. Combine oats, sugar, flour and cinnamon; cut into butter. Sprinkle over apples. Bake at 350° for 35 to 40 minutes.
Melt butter. Add onions; cook for 2 minutes. Add flour; mix well. Add milk; bring to a boil. Add crab; stir constantly, bringing to a boil. Simmer on very low heat. Serves 4 small servings.
Grease and flour a 9 x 13-inch pan. Mix and bake cake as directed on package. Punch holes in top of cake with a large fork. Combine chocolate syrup and milk. Pour over the cake, allowing it to soak into holes. Cover and allow cake to cool in refrigerator overnight (or 4 hours). Top with Cool Whip and sprinkle coconut on top. Keep refrigerated.
Mix well first 5 ingredients in large baking pan. Mix remaining ingredients together in saucepan. Heat this mixture and mix well. Pour over first mixture, making sure it is well covered. Place in 200° oven. Bake 1 hour and 15 minutes, stirring every 10 minutes with wooden spoon. Cool and store in airtight containers.
Flatten each breast half with meat mallet or edge of heavy saucer. Prepare stuffing as directed on package. Divide stuffing into six portions and place on chicken breast. Roll each chicken breast into a roll and secure with a toothpick. Place in a casserole dish and cover with soup mixed with one can of water. Bake at 350° for 45 minutes. Makes 6 servings.
Toss dry ingredients. Mix rest of ingredients and add to the dry ingredients. Spread on baking sheets and bake in 250° oven about 1 hour; stir occasionally.
Cut the elephant into bite size pieces. (This should take about 2 months.) Add enough brown gravy to cover. Simmer over kerosene stove at 465° for about 4 weeks. Serves approximately 3,800 people, but if more are expected, add the two rabbits. This should only be done if absolutely necessary, because most people do not like to find hare in their stew.
Combine margarine, sugar and pudding mix in large mixing bowl. Beat until creamy and smooth. Beat in flour and soda, then stir in oats, fruit mix and raisins. Nuts if desired. Batter will be stiff. Drop by rounded teaspoonful onto ungreased cookie sheet, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Preheat oven to 350°. Mix margarine and sugars until light and fluffy. Add egg and beat well. Sift flour and soda together and blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop teaspoon of mixture onto greased cookie sheet. Bake 13 to 15 minutes depending on size of cookie or until lightly browned. Cool on cookie sheet 2 to 3 minutes before removing to wire rack. Yields approximately 32 cookies.
Cream the fat with the sugar. Add the beaten egg; then add milk alternately with the sifted flour and other ingredients. Lastly add the floured nuts. Bake in greased muffin pans at 400° to 425° for 20 minutes.
Preheat oven to 375°. Melt together the butter and shortening. Add sugars and beat well. Add eggs until batter has light color. Stir in dry ingredients and vanilla. Drop by teaspoon onto cookie sheet and bake for 7 to 10 minutes.
Melt margarine and pour into 9 x 13-inch pan. Mix remaining ingredients and pour into pan. Bake at 350° for 45 to 50 minutes.
Season chicken and brown in oil; remove chicken. Brown sausage, then remove from oil. Cook seasonings until tender. When brown, add water, then add chicken and sausage. Cook chicken until tender. Add rice and cook uncovered over medium heat until all water is absorbed. Cover and steam until rice is cooked; stir occasionally. If jambalaya is too dry, add a little water.
Mix oil, sugar, eggs, pumpkin and vanilla. Add flour, salt, soda, baking powder and cinnamon. Blend well. Bake at 350° for 25 to 30 minutes.
Mix and place in a 9 x 12-inch dish (Creamettes are raw). Place in refrigerator overnight. Remove 1 hour before baking. Bake for 1 hour at 325°.
Mix popcorn and nuts. Toss with 2 tablespoons butter and salt. Combine sugar, 1/2 cup butter and corn syrup in saucepan. Bring to a boil, stirring constantly, until mixture turns light caramel color. Remove from heat; stir in vanilla. Pour over corn mixture; stir to coat evenly. Spread out on cookie sheet or waxed paper. When cool, break apart. Store in tightly covered container.
In 1676, fifty homes and warehouses were destroyed by fire. Clearly, something better was needed than the Jynk's "engines" and it was voted to buy the very best London had to offer. America's first practical fire engine, a device for pumping water, operated manually and was put into service on January 27, 1678. It consisted of a wooden box, about three feet long, eighteen inches wide, standing on four legs with protruding front and rear handles that enabled it to be carried to the fire. Mounted inside was a pump that fed a flexible, snake-like nozzle. Water was supplied to the box by the bucket brigade. Thomas Atkins, Captain of this rig, was appointed America's first paid firefighting officer. He appointed twelve assistants and together they formed our first paid fire department in America.
Mix margarine, cake mix and 1 egg. Press into 9 x 13 pan. Cream remaining ingredients and pour over crust. Bake at 350° until light brown or approximately 25 minutes.
Cook hamburger, chili powder and sugar. Drain off grease. In large bowl combine all ingredients except dressing and Doritos. Just before serving, mix in dressing, pour in chips and serve.
Place pork chops in a large baking dish. Pour Italian dressing over top. Marinate in refrigerator for 3 hours. Remove chops and keep marinade.
Brown ground beef and drain excess fat; add onion, green pepper and beans. Simmer 10 minutes; add tomato paste, catsup, water, salt, pepper and molasses. Bake at 325° for approximately 45 minutes.
In large saucepan, mix jello mix, sugar and cornstarch. Add water and bring to rolling boil. Will change from cloudy to clear color. Set in refrigerator. Slice strawberries, then add to jello mixture. Pour in pie shell. Place in refrigerator for 1 hour to set up.
Cream butter and sugar. Add eggs; beat well. Sift dry ingredients. Add to creamed mixture. Add milk and vanilla. Chill. Roll thin. Cut with cutter dipped in flour. Bake on greased cookie sheet at 400° for 6 to 8 minutes. Makes 4 to 5 dozen.
Mix all ingredients together and keep refrigerated. Use mixture to coat beef, pork and poultry. Using 1 to 2 cups of mixture at a time, coat meat pieces and bake at 350° for 45 minutes to 1 hour. A great recipe to keep on hand.
Mix first 5 ingredients together. Cut shortening into dry ingredients until coarse. Beat eggs well and add to sweet milk. Add currants to coarse mixture together with milk mixture. Mix well and put out on floured baking sheet. Roll out to 1 1/2-inch thickness. Cut into desired shape. Place on greased cookie sheet; dot each biscuit with generous piece of butter. Sprinkle with sugar. Bake at 375° for 10 to 15 minutes or until a golden brown.
Dissolve Jell-O in 2 cups hot water and add 1 1/4 cups cold water. Drain pineapple and add to Jell-O. Chill. When Jell-O is set, slice the bananas on top.
Heat oil in a large kettle. Add onion, celery and parsley. Cook until tender. Stir in tomato sauce, soup mix, bouillon cubes, water, cabbage, vegetables, macaroni and spices. Cover; bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Add undrained kidney beans. Cover. Cook 10 to 15 minutes longer. Serve with grated Parmesan cheese. Makes 10 to 12 servings.
Preheat oven to 350°. In a large skillet, brown sausage. Drain and set aside. In a large bowl, combine milk, eggs, dry mustard and salt. Beat for 1 minute at medium speed. Stir in cheese, bread cubes and sausage. Pour into a 13 x 9-inch pan. Bake for 30 minutes or until knife comes out clean.
Place apple slices in an 8-inch square baking dish. Combine 1/2 cup sugar with cinnamon and sprinkle over apples. Dot with 2 tablespoons butter. Combine remaining 3/4 cup sugar and flour in a small saucepan. Add 1/4 cup butter and water. Place over medium heat until syrup boils, stirring constantly. Pour half of the syrup over apples. Prepare pastry and place over apples. Dot with remaining 2 tablespoons butter. Bake at 375° for 20 minutes. Pour remaining half of syrup over top of pastry and bake 20 more minutes or until pastry is golden brown.
Sieve pork and beans; add shredded cheese, catsup, Worcestershire sauce, chili powder, garlic salt, onion salt and cayenne. Mix well. Heat. Serve with potato chips or corn chips. Makes 2 cups.
This recipe uses a 2 1/2 x 9-inch aluminum ring mold.
Mix oil, vinegar, sugar, salt and pepper until sugar is dissolved. Cover vegetables with liquid. Mix and refrigerate at least 2 days, stirring very gently once each day. Keeps very well.
In medium skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes.
Combine all ingredients in casserole. Bake at 350°, uncovered, for 1 hour. Baste with liquid every 20 minutes. Remove from oven; sprinkle with parsley.
Fry or microwave bacon until crisp; crumble and set aside. If you use sausage, fry until done. Combine milk, biscuit mix, eggs, butter and pepper; beat 15 seconds. Pour into greased 9-inch pie pan. Sprinkle bacon (sausage) and cheese on top of egg mixture; gently press below surface with fork. Bake at 350° for 30 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before serving.
Cook 2 to 3 potatoes in plenty of water; keep warm. Mix together 2 cups lukewarm potato water, the sugar and salt. Mix in the dry yeast. Stir to dissolve. Add the eggs and Crisco. Mix in, using a spoon or mixer the mashed potatoes and 3 cups flour. Mix with spoon or hands, adding 4 1/2 to 5 cups of flour. Put in large container; let rise once. Punch down good before putting into large container, covered; place in refrigerator. When ready to use, shape or cut out and let rise until doubled in size. Bake at 350° until very brown, about 20 minutes.
Combine dry onion soup and 1/2 cup of water. Beat in eggs. Add hamburger. Shape meat into 40 balls and brown. Combine sauerkraut, cranberry sauce, chili sauce, 3/4 cup water and brown sugar. Pour 1/2 of the mixture into a 9 x 13 pan. Add meatballs and pour remaining mixture over meat. Cover with foil. Bake at 325° for 1 hour.
Mix together and keep in tight container in refrigerator until needed. Pat into roll shape or roll out on waxed paper and cut in circles. Bake at 350° for 10 to 15 minutes. Can be stored about 5 days.
Mix flour with sugar. Add well beaten eggs, margarine, buttermilk, vanilla and 2/3 cup coconut. Mix well. Pour into unbaked pie shell. Sprinkle remaining coconut over pie. Bake at 325° for 1 hour.
Combine in 1 1/2-quart casserole. Cover. Microwave 12 to 14 minutes on High. Stir twice. Let stand 5 or 10 minutes. May be sprinkled with 1 can (1 3/4 ounce) shoestring potatoes.
Heat oil in skillet or wok; add scallions, celery and meat. Stir until vegetables are barely tender. Add rice and sprouts. Heat quickly while stirring. Beat egg with soy sauce and ginger. Add rice to mixture; cook and stir for 2 to 3 minutes. Serves 4.
Melt margarine in a 9 x 13-inch pan. Add whole and creamed corn and cornbread mix. Stir with fork. Add garlic, onion, sugar and eggs. Fold sour cream in gently. Sprinkle cheese on top. Bake at 350° for 45 to 55 minutes.
Combine all ingredients. Pour into individual molds or muffin cups. Cover and place in freezer. Freeze at least 4 hours. Unmold and serve.
Beat eggs. Mash bananas. Mix all other ingredients. Bake in loaf pan at 350° about 1 hour.
In a large pot melt butter with oil. Stir in onions and salt. Cook uncovered over low heat 20 minutes or until brown. Sprinkle onions with flour. Stir and cook 3 minutes. Remove from heat. In separate pan, bring beef stock to simmer. Pour hot stock into onions. Return soup to low heat and simmer, partially covered for 40 minutes. Skim off fat. To serve, place croutons in individual soup bowls. Ladle soup over them. Sprinkle with grated Swiss cheese. Serve immediately.
Combine cheeses, parsley, salt, pepper, eggs and bread crumbs for filling. Spoon into manicotti. Spread thin layer of sauce on bottom of a 13 x 9-inch baking pan. Arrange manicotti in a single layer over sauce. Brown Italian sausage; drain. Cover manicotti with sausage. Cover sausage with remaining sauce. Cover with aluminum foil; bake at 350° for 40 minutes. Remove foil; bake 15 minutes longer.
Preheat oven to 350°. In a large bowl, combine bread, milk and cream.
Saute the onions in margarine 5 minutes, high heat. Reduce the heat to medium and stir in the flour. Add the broth (or water), garlic powder and pepper. Bring back to a boil. Add broccoli (defrosted) and simmer 10 minutes. Add the milk, half & half and cheese and cook until the cheese melts.
Cook and drain broccoli 3 to 4 minutes. Cook and drain rice. Set aside. In pan, saute onions, butter and celery. Add celery soup, milk and cheese and melt thoroughly. Combine rice and broccoli; cook for few minutes, stirring. Place ingredients in casserole dish and sprinkle top with crumbs. Cook for 30 minutes at 350° in oven.
Cook flour and milk until very thick. Let cool. Mix Crisco, butter, sugar, vanilla and salt until smooth. Add flour mixture and continue mixing until creamy.
Cook carrots in 1-inch salted water (1/2 teaspoon salt to 1 cup water) until crisp-tender, 8 to 10 minutes; drain. Add green peppers and onions. Heat remaining ingredients to boiling, stirring occasionally. Remove from heat; cool 5 minutes. Pour over vegetables; stir. Cover and refrigerate no longer than 3 weeks. Makes 10 cups relish.
Cream the butter and sugar until creamy. Add the eggs and beat 10 minutes. Be sure to time and beat 10 minutes. Add other ingredients. Fold in nuts, cherries and coconut. Bake in Bundt pan at 325° for 1 1/2 hours. Do not open the oven door for 1 hour.
Grease and flour 2 (9-inch) pans. In large bowl, beat at low speed all ingredients except apples, raisins and nuts for 2 minutes. Stir in apples, raisins and nuts. Pour into pans and bake at 350° for 45 minutes. Serve with whipped cream or Cool Whip.
Cream together the butter and brown sugar. Add eggs and milk. Mix together 3 cups flour, the soda, cinnamon, allspice and cloves. Add alternating with flour to batter the rum, then add fruit and pecans. Drop onto lightly greased cookie sheet. Bake at 325° for 12 to 15 minutes, or until brown.
Break bread into small pieces and put in bottom of an oiled 9 x 13-inch casserole. Cover the bread with the cooked sausage, then the cheese. Mix eggs, 1 1/4 cups milk and salt; heat well. Pour over the cheese. Refrigerate overnight. Preheat oven to 300°. Mix remaining 1/2 cup milk with the mushroom soup; pour over casserole. Bake for 1 1/2 hours. Makes 6 to 8 servings.
Brown pork. Add water. Simmer covered for 1 hour or until tender. In saucepan, combine sugar, cornstarch, salt, vinegar, juice and soy sauce. Cook 10 minutes. Pour over pork. Let stand 30 minutes. Add remaining ingredients. Cook 3 minutes. Serve with rice.
Mix all ingredients (hash browns, onion and mayo). Cook 30 minutes at 350°. Top with crackers or potato chips and serve.
Brown cubes of meat in bacon fat. Add onion and other ingredients. Simmer slowly over low heat or in crock-pot for 2 to 3 hours. Serve over noodles or rice.
Heat oven to 450°. Tear off a 2 1/2-foot length of 18-inch wide foil. Place meat in center; sprinkle with soup mix. Cover with vegetables. Dot with butter; sprinkle with salt and pepper. Fold foil over and seal to keep juices in. Place on baking sheet. Bake for 1 to 1 1/2 hours, until meat is tender. Yields 4 servings.
Drain well and put on paper towel 1/2 cup of each of the following: pimento, dill pickles, green beans all chopped, English peas, whole corn, optional. Crisp bacon or ham to suit families' taste.
Mix in a bowl the vegetables, mayonnaise, onion and 1 1/2 cups cheese. Put into a greased baking dish. Top with remainder of cheese. Top with crushed Ritz (that have been mixed with 1 stick melted margarine). Bake at 350° for 15 to 20 minutes, until bubbly.
Preheat oven to 300°. Wash zucchini. Cut lengthwise; scrape insides out. Put scraped zucchini in a bowl; add all other ingredients except tomatoes. Mix well and stuff zucchini. Place in baking pan which has been oiled or sprayed with vegetable spray. Pour tomatoes over zucchini. Cover and bake for about 1 hour.