HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, cook onion in 1/4 cup margarine until tender but not brown. Blend in flour, salt, pepper, mustard and Worcestershire sauce. Add tomatoes and milk; cook and stir until thickened and bubbly. Remove from heat; stir in ham and vegetables. Turn into a 13 x 8 3/4 x 1 3/4-inch baking dish. Combine bread crumbs and melted margarine. Sprinkle atop casserole. Bake at 350° for about 30 minutes. Serves 12.
Preheat oven to 375°. Sift flour, soda and salt. Set aside.
Mix all together and place in a loaf pan and bake 30-40 minutes at 350° degrees. You could substitute 2 cans (7 oz. each) tuna fish.
Brown the salted chops in oil. Cover with rice. Combine soup and milk and pour over rice, making sure all rice is moistened. Cover tightly. Bake at 350° for 1 hour.
Preheat oven to 350°. Butter and flour a 10-inch Bundt cake pan. At low speed, beat cake mix, eggs and oil for 30 seconds. Increase speed to medium; beat 2 minutes. Pour batter evenly into Bundt pan. Place in oven and bake for 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Remove from pan; cool completely on wire rack.
Preheat oven to 350°. Spray a large skillet with Pam cooking spray; place over medium heat until hot. Add chicken and saut 4 minutes; drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
Cream shortening and sugar until light and fluffy; stir in egg. Combine milk and vanilla; set aside. Combine flour, soda and cream of tartar. Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture and mixing well after each addition.
Mix the sugar and cranberries and let stand 1 hour. Dissolve lemon or orange jello into hot water. Congeal, then fold into this the cranberry mixture, nuts, marshmallows, celery and pineapple. Pour into mold.
Grease a 13 x 9 x 2-inch pan. Preheat oven to 350°. Spread pie filling in bottom of pan. Drain pineapple. Spread over filling. Pour yellow cake mix on top. Melt margarine and pour evenly over everything. Sprinkle coconut and nuts on top. Bake for 1 hour.
Brown chicken in hot oil in large skillet. Stir in barbecue sauce and water. Cover and cook over medium-low heat for 20 minutes or until tender. Stir in rice. Cover and reduce heat to low and simmer for 5 minutes.
Melt butter or margarine in skillet. Add onion and saute. In a greased 1 1/2-quart casserole dish, add uncooked rice. Over this pour the consomme and bouillon. Stir in onion and butter. Bake, covered, at 350° for about 30 minutes or longer. Uncover last few minutes for rice to brown.
Melt butter in a 10 x 9-inch casserole. Layer zucchini, tomatoes on top of butter, salt, pepper and oregano. Top with grated Parmesan cheese. Bake at 350° for 45 minutes or until liquid is absorbed.
Cream butter and sugar. Blend well. Add beaten eggs, then hot applesauce. Rub raisins and nuts with flour. Add remaining ingredients. Bake approximately 1 hour in 325° oven. Bake in greased, floured tube pan. Line with wax paper.
Heat oven to 375°. In skillet, brown ground chuck and onion; drain. Stir in barbecue sauce, brown sugar and beans; heat until bubbly. Pour into 2 1/2-quart casserole dish. Separate biscuit dough into 10 biscuits; cut each in half. Place biscuits cut side down over hot meat mixture. Sprinkle cheese over biscuits. Bake at 375° for 22 to 27 minutes or until biscuits are golden brown. Makes 6 servings.
Skin chicken. Roll pieces in sauce. Bake, uncovered, in a 350° oven for one hour. If using boned and skinned chicken breasts, allow 45 minutes baking time. I serve this with rice as the sauce is delicious.
Peel potatoes (after baked) and slice into 1/2-inch slices. Place in casserole dish. Pour Ranch dressing over potatoes and toss to coat. Sprinkle cheese over potatoes. Bake at 350° for 20 to 25 minutes. Sprinkle with crumbled bacon.
Beat eggs well; add sugar and vanilla. Add flour; beat well. Add peanut butter; beat smooth. Add canned milk a little at a time. Then add whole milk to fill can a little over half full.
Preheat oven to 350 degrees. Brown ground beef and drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 of each the meat mixture, chips and cheese in a 2 quart casserole dish. Repeat layers. Bake for 20 minutes or until thoroughly heated. To serve, top with shredded lettuce and chopped tomatoes if desired.
Stir together flour, baking powder, lemon peel, soda, basil, thyme and salt. Combine egg, potatoes, onions, sour cream and margarine; add to the dry ingredients. Stir just until moistened. On floured surface, put dough into an 8-inch square. Cut dough in half; cut each half crosswise into 8 strips. Place strips on a greased baking sheet. Brush with additional melted margarine. Bake at 425° for 20 minutes. Makes 16.
Combine vegies, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1-quart casserole. Cook covered in microwave on High for 8 minutes. Top with remaining cheese and onions. Cook uncovered on High 1 minute or until cheese melts.
Line a 9 x 13-inch greased baking pan with the nuts. Break 1 loaf of bread into small balls and put into pan. Combine sugar, cinnamon, butter, milk and pudding mix in a saucepan and bring to a boil, stirring constantly. Pour mixture over bread in baking pan. Break remaining loaf of bread into small balls and put on top of mixture in pan.
Boil first 3 ingredients 20 minutes, then add last 3. Let stand until cool enough to pull.
Roll biscuits out and spread mustard on it. Then you put a slice of cheese on it. Take your hot dog and put holes in it with a fork. Place hot dog on biscuit and roll. Put on a lightly greased pan and bake for 10 to 15 minutes in 350° oven.
Cook cauliflower in salted water until tender; drain. Heat soup, stir in sour cream. Don't boil. Season to taste. Place flowerettes in dish, pour on sauce, sprinkle with almonds and parsley. Serves 6 to 8.
Makes approximately 2 pies. Cook pumpkin and whip well in the mixer. Take beaters out	and rinse. Replace and add sugar and butter, beat until smooth.	Add eggs, one at a time. Add milk. Add rest of ingredients. Beat 1 minute until well mixed.	Bake in uncooked shell	at 350° for 45 minutes to 1 hour on a cookie sheet. Remove from oven and place on a rack until cold.
In mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl beat together egg substitute, milk and melted margarine. Add to flour mixture and stir just until batter is smooth. Pour into an 8 or 9-inch square baking pan sprayed with cooking spray. Bake in a 425° oven for 20 to 25 minutes or until golden brown.
Cut corn tortillas into 6 triangles. Top with green chilies and a little grated part skim milk Mozzarella cheese. Place in a 350° oven to crisp tortilla and melt cheese.
Sift dry ingredients, add soft butter and work into crumbs. Remove 1 cup and reserve for top. To remainder of crumbs, add 2 teaspoons of baking powder, 2 well beaten eggs and the milk. Stir to blend. Place in two 9-inch layer or one 13 x 9 x 2-inch greased and floured pan(s). Place berries on top and sprinkle with reserved 1 cup of crumbs. Bake at 350° for 40 minutes.
Dump all ingredients together. Mix with hands. When smooth, dump onto counter. Roll dough out flat with rolling pin. Take biscuit cutter and cut out biscuits. Do this until all dough is gone. Put the biscuits in a pan and put in the oven. Bake for 5 minutes at 250°. Serve with butter, syrup or ham!!
Peel apples and cut into wedges. Combine sugars, cinnamon and nutmeg. Roll out half of pastry dough. Fit into 9-inch pie pan.
Mix ingredients, adding oatmeal last. Form into small cookies. Bake at 350° for 10 minutes
Drain Veg-All. Add soup, mayonnaise, celery and onions. Mix well. Pour into a buttered casserole dish. Spread cracker crumbs and sprinkle with butter. Bake for 30 minutes at 350°.
Cook chicken; save broth. Cook onions, green pepper and celery in oleo. Add Cheez Whiz. Stir until blended. Add olives and mushrooms to cheese mix. Blend gently with mushroom soup. Add a little chicken broth. Boil noodles in chicken broth and drain. Add to sauce. Fold in gently. Bake in 9 x 15-inch greased dish. Top with Ritz cracker crumbs. Bake at 350° for 45 minutes.
Mix all ingredients.	Pour into 3 unbaked pie shells. Bake at	300° for 1 to 1 1/2 hours until golden brown. Cool completely before slicing.
Dissolve yeast in warm water. Blend well and make smooth. Add flour until you can't knead anymore. Knead about 10 minutes.
Cook macaroni. Scramble ground beef, pepper and onion in skillet. When cooked, add tomatoes and simmer 5 to 10 minutes. Add squash and seasonings. Steam for approximately 5 minutes or until tender. Add macaroni. If making casserole, alternate mixture with layers of shredded cheese and top with bread crumbs. Bake until cheese is melted and bread crumbs toasted. Tomato juice may be used if mixture becomes too dry. May be cooked in skillet without layering. Add any of your favorite vegetables (snow peas, green beans, etc.).
Trim crust from bread. Butter both sides of bread. Layer bottom of 3-quart Pyrex or baking with 8 buttered slices. Sprinkle half of the grated cheese over this. Repeat with another layer of bread and cheese. Slightly beat eggs, salt and mustard. Add milk and mix. Pour over the bread and cheese. Let stand in refrigerator overnight or 24 hours. Bake at 325° for 1 hour or until firm. Sometimes it takes a little longer. Bake until knife inserted in middle comes out clean.
In medium bowl, mix ground beef, bread crumbs, onion, pepper, egg, and salt. Shape mixture into one-inch meatballs. Cook bacon in frying pan over medium heat. Drain bacon on paper towels. In bacon fat, cook meatballs over medium heat until brown. Remove meatballs and put into a bowl. Add onions to drippings and cook until lightly brown. Stir in water, mushrooms, carrot, and thyme. Heat to boiling. Reduce heat to low, cover and simmer for 10 minutes. Add cooking wine to meatballs and half of the cooked bacon, and heat to boiling over high heat. Reduce heat to low, cover and simmer for 10 minutes longer. In a small bowl, mix butter and flour with a spoon until well blended. Add flour mixture to simmering liquid, stirring until mixture thickens. Remove from pan to serving dish and sprinkle remaining bacon to top.
Brown sausage and then hamburg and onion. Mix all ingredients together. Cook 2 hours on high and then on low until ready to serve.
Beat together eggs, sugar, oil and pumpkin and add remaining ingredients. Spread in 15 x 10 x 1-inch pan. Bake at 350° for 25 minutes.
Preheat oven to 375°. Remove wrappers from chocolate pieces. In a large mixing bowl, cream the butter, sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in mini chocolate chips. Mold scant tablespoon of dough around each chocolate piece; cover completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly. Place on wire rack. Cool completely. Drizzle topping over each cookie. Yields about 4 dozen cookies.
Heat oven to 350°. In a medium bowl, mix together flour and 2 teaspoons brown sugar. With a fork or pastry blender, cut in 1/2 cup butter or margarine until it resembles coarse crumbs. Pat into ungreased 8-inch square baking dish. Bake for 15 minutes. In a medium bowl, combine remaining ingredients. Pour over baked layer and bake 20 to 25 minutes. Let cool and cut into 2 x 1 1/2-inch bars.
Mix all ingredients well except onion soup mix. Save this for later. Make meat mixture into a loaf. Place in a deep microwave casserole dish and microwave for 16 minutes on High. Mix onion soup mix as directions say on package. Pour over meat loaf and return to microwave and bake for 3 to 4 more minutes. Good with mashed potatoes.
Brown meat. Add onion and green pepper, just before completely browned. Add remaining ingredients and simmer for at least 1/2 hour.
Melt butter or margarine in skillet. In bowl, mix together meat, egg, bread (softened in milk) and seasonings. Shape in 1-inch balls and saute at medium heat until evenly browned on all sides.
Combine dry ingredients in a large bowl. Mix eggs, milk and lemon in another bowl. Combine both and mix. Do not over handle dough. Roll into balls. Place on tray and bake at 375° until slightly browned, approximately 15 to 20 minutes.
Mix as you would any pound cake; set oven at 325° and cook 1 hour and 25 minutes.
Saute onions and peppers in margarine until tender. Add remaining ingredients and bring to a boil. Turn heat to low; cover pan and simmer about 15 minutes or until rice is tender and liquid is absorbed. Serves 6.
Place coffee and rum in saucepan and heat to a simmer. Add the chocolate and butter. Cook, stirring occasionally until both are melted. Remove from heat. In a large bowl, beat eggs. Gradually beat in sugar until mixture is thick. Beat in vanilla and the chocolate mixture. Turn batter into greased and floured tube pan. Bake in 275° oven for 1 to 1 1/2 hours or until cake tests done. Transfer to rack to cool.
Mix all ingredients except for the 1 cup pecans. Roll into a ball. Roll ball over the remaining nuts until coated. Chill. Let set 24 hours before serving. Set out an hour or so before serving. Great on Triscuits. Keeps well.
Cut fine the onion and celery and brown in 4 tablespoons margarine. Mix all ingredients and put in buttered baking dish. Top with 3 pieces of bread, buttered and cubed. Bake for 45 minutes at 350°.
Mix pudding with milk. Add 8 ounces Cool Whip. Beat until thick. In 13 x 9 dish, layer crackers. Add half of the pudding. Repeat, ending with crackers. Refrigerate for awhile.
In a saucepan, melt butter and saute onion, garlic and curry until onions are soft. Stir in flour. Gradually stir in chicken broth and cream. Stir over low heat constantly until sauce bubbles and thickens. Add chicken, salt and pepper.
Dissolve jello in one cup of boiling water. Instead of one cup of cold water, stir in 1 pint of ice cream. Pour into graham cracker crust. Chill.
On a cookie sheet, crumble macaroons and bake at 250° for approximately 20 minutes or until brown. In bowl, beat 6 egg yolks, 2 eggs and sugar on high for 6 or 7 minutes. Mixture should be frothy. Continue beating and add Amaretto. In a separate bowl, whip cream, then fold whipped cream into the egg mixture. Mix in by hand 3/4 of the crumbled macaroons. Put total mixture into serving dish. Sprinkle with remaining crumbled macaroons. Freeze uncovered at least 8 hours or overnight. Delicious. Serves 10.
Saute onions in oil in skillet; remove onions and brown beef with the garlic in skillet. Add onions and remaining ingredients; simmer for about 2 hours, stirring often.
Cream butter; add sugar, eggs and flavoring. Thoroughly blend in dry ingredients, then add your choice of mini chips, Butterfingers or nuts. Roll into small balls of dough and press onto pan. Bake for 10 to 12 minutes at 325°.
Melt bark according to package directions. Mix cereal, nuts and pretzels together. Pour melted almond/vanilla bark over mixture. Then pour onto wax paper to harden. Once hardened, break into pieces.
Cut cabbage into strips; set aside. Saute diced onion in oil. Add cabbage, caraway seed, salt and pepper to taste, then boiling water. Fry until desired tenderness.
Drain beets. Reserve liquid. Mash or grate beets. Add water to juice to make 1 1/4 cups. Add vinegar and sugar to juice; heat to hot, but do not boil. Dissolve Jell-O in mixture. Add mashed beets. Grease pan with Pam. Pour mixture into pan and chill well.
Combine sugar, oil, eggs and water. Beat at medium speed. Combine next 5 ingredients. Add to egg mixture until moistened. Stir in potatoes, pecans and raisins. Spoon into 2 (1 pound) coffee cans, greased and floured. Bake at 350° for 1 hour. Let cool 10 minutes. Remove from pan.
Layer bottom of pan with Doritos. Brown and drain hamburger and onions. Add taco seasoning and follow directions. Put on top of Doritos. Then layer tomato sauce, sour cream, and cottage cheese. Line edge of casserole with Doritos. Crumble Doritos and cover top. Add cheddar cheese, and bake at 350 degree for 1/2 hour. 325 for glass pan.
Cut shortening into the flour and salt. Add the egg, water and vinegar; mix. This amount will roll out for 4 or 5 crusts.
Mix well all ingredients. Pat out in flat patties and fry in a mixture of butter and shortening.
Heat oven to 325°. Generously grease bottom only of two 9 x 5 x 3-inch baking pans.
In a 2-cup Pyrex bowl, mix sugar and Karo. Microwave on High 4 minutes. Add peanuts. Stir and microwave on High for 3 1/2 minutes, then add vanilla and butter. Microwave 1 1/2 minutes. Add baking soda. Stir until fluffy. Pour onto buttered cookie sheet. Cool. Break into pieces.
Fold cherry pie filling, pineapple, Eagle Brand and Cool Whip together. Sprinkle with walnuts or pecans. Chill well.
Place all ingredients in a Dutch oven. Bake at 250° for at least 4 hours. Serve over rice.
Cook water, potatoes, celery, carrots & onion until tender. Add soup, cheese and ham. Cook over low heat until cheese melts.
Mix first three ingredients together. Combine flour, cocoa, baking powder and salt; Stir into the sugar mixture, add walnuts. Pour into a greased 9 inch square baking pan. Sprinkle topping over batter, add water, (DO NOT STIR AFTER WATER IS ADDED) and bake at 350 for 30 minutes. Allow to cool for 10 minutes. Then top with hot fudge and ice cream if desired.
Beat eggs until lemon color; add oil. Sift dry ingredients together and add, alternately with the pumpkin, on low speed. Stir in walnuts. Bake in ungreased tube pan for 1 hour and 10 minutes at 350°. Check after 1 hour. Completely cool before removing cake from pan.
Sift and mix all dry ingredients, then add buttermilk and eggs, then shortening. Bake in hot oven at 350° for about 20 to 30 minutes. Grease tins well. Makes about 20 small muffins.
Baking instructions not given. I loved to come home from school to have a piece of cake with whipped cream.
Mix all ingredients together. Pour into a pan. Put on top of stove to warm. Heat enough to melt sugar. Then put into your freezer, then add milk to fill up freezer.
Combine potatoes, ham and onion in casserole dish. Pour soup over and bake covered for 1/2 an hour or until potatoes are tender at 350°. Can also be put in crock-pot and cook on high for 6 hours.
Mix pineapple and jello. Heat over medium heat until jello is dissolved. Cool. Add buttermilk and chopped nuts. Refrigerate until it begins to thicken, then add Cool Whip. Refrigerate until thick.
Mix all ingredients together and pour into unbaked pie crust. Bake at 350° for 25 to 30 minutes or until set.
Cook macaroni; drain. Add cold water and drain. Put in a bowl and add the diced onion, carrots, celery, mayonnaise, salt and pepper to taste.
Put 1/2 wafers in bottom of 8 x 12 x 2-inch pan. Cream butter and mix well with sugar. Add 1 egg at a time and beat well. Spread over wafers. Cover with sliced berries, spread whipped cream over this. Cover with rest of crumbs. Refrigerate 10 to 12 hours.
For each pint of salmon mix together 1/2 teaspoon salt, 1 teaspoon light mustard, 1 tablespoon catsup and 1 tablespoon vinegar. Can 3 hours or pressure can 1 1/2 hours at 15 pounds pressure.
Thaw broccoli; drain and place in a 2-quart baking dish. Cook onion in margarine until tender. Stir in flour. Add liquid slowly and stir until smooth. Add cheese food and stir until melted. Remove from heat; cool slightly and add eggs, one at a time, beating until well mixed. Pour cheese mixture over broccoli and bake in a 350° oven for 30 to 35 minutes.
Use a small to medium size pumpkins. Clean and slice meat from the rind. Cut pumpkins into squares and bake in a covered 4.5 liter (or larger) dish. Bake at 400 degrees for 30 minutes or until pumpkin is very tender. Remove and put immediately into a blender and make puree.
In a large mixing bowl, cream butter or margarine with 1/2 cup sugar. In another bowl, combine flour, baking powder and salt. Alternately add these ingredients and milk to the creamed mixture. Spread batter in greased casserole dish or loaf pan. Top batter with fruit, and pour 1 cup of juice over the top of fruit. Top fruit with another 1/2 cup sugar. (Can omit sugar if fruit is already sweet enough to your liking.) Bake at 375 degrees for 45 minutes. Yield: 6 servings
Cook broccoli about 5 minutes. Drain well. Put butter and cheese into broccoli while hot and let melt. Pour into greased casserole dish. Crush 1 stack Ritz crackers from 12 ounce box. Mix with 1 stick of melted butter and spread over top of casserole. Bake 20 to 30 minutes at 350°. Serves 8. This may be made a day ahead of time but is best to fix crust on day of baking.
Grease a 9 x 13-inch metal pan. Mix nuts and coconut and spread in pan.
Cook beef; drain off fat. Start with a layer of potatoes, then layer beef, onions, peas, corn and sliced cheese. Repeat, ending with pouring cream chicken over top. Place sliced cheese on top. Bake at 350° for 30 minutes or until potatoes are tender.
Brown ground beef with onions in skillet. Drain fat. Stir in tomatoes and juice, tomato sauce, salt, pepper, chili powder and sugar. Heat to boiling. Reduce heat; simmer, uncovered, 30 minutes to blend flavors.
Sift together the flour, salt and soda. Cream together the butter and peanut butter. Gradually add the sugar and brown sugar, creaming well. Blend in dry ingredients gradually and mix thoroughly. Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove from oven and place a solid milk chocolate candy kiss on each cookie pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer until golden brown. Makes 3 dozen.
Slice bananas and arrange on bottom of prepared pastry shells. Whip the Dream Whip as directed on package, then add cream cheese and sugar. Mix until smooth. Pour over bananas. Top with the pie filling. Chill until set. Refrigerate any leftovers.
Combine first 5 ingredients. Bring slowly to a boil, stirring until sugar melts. Do not boil anymore, but cook slowly to 236° or to a soft ball stage. Let stand 15 minutes, then add vanilla and nuts. Beat until mixture loses its gloss and pour into lightly buttered 8 x 8-inch pan. Score warm, then cut into squares when cooled.
Wash bean mixture and cover with water and add salt. Soak overnight. Drain and rinse in the morning. Place in heavy pot with 2 quarts water, ham hock and bay leaf. Bring to rapid boil. Place in crock-pot or continue simmering for 3 hours. Then add the remaining ingredients. Simmer 1 hour longer and enjoy.
Place meat, fat side up, in a 15 1/2 x 10 1/2 x 2-inch roasting pan. Season with salt and pepper. Insert a meat thermometer. Roast in a 325° oven until: rare, 2 1/2 hours or 140°; medium, 3 hours or 160°; or well done, 3 1/4 hours or 170°. Cover with foil to keep warm.
Grate cheese. Bring water, wine, butter and seasoning to a boil. Add cheese and set in double boiler or a fondue pot. Stir until cheese melts. If too thick, add more wine; if too thin, add more cheese. Eat with bread sticks or 2-inch squares of rye bread. Cheese will burn easily, so watch closely.
Mix all well. Next, to 1 cup brown sugar, add 1 teaspoon cinnamon. Mix well. Layer 1/2 cake mixture, then 1/2 sugar, then 1/2 cake mixture and 1/2 sugar. Bake at 350° for 40 minutes.
Put all ingredients, except graham crackers, into a bowl; blend well. Sprinkle a few cracker crumbs on bottom of a 9-inch square greased pan. Spread pudding over crumbs; garnish with more crumbs. Refrigerate for at least 24 hours. Serve with whipped cream, ice cream or milk.
Thaw raspberries. Pour boiling water over jello. Stir to dissolve completely. Stir in crushed pineapple and juice. Refrigerate until starting to set around the edges. Fold in nuts, bananas and thawed raspberries and juice. Put in mold. Refrigerate to congeal.
Spread graham cracker squares with desired amount of peanut butter. Carefully sprinkle candy sprinkles over peanut butter. Enjoy.
Cook raisins in water until water is gone. Add applesauce, eggs, sweetener and oil. Mix. Blend in other ingredients which have been sifted together. Add vanilla. Pour into greased tube pan. Bake at 350° for 1 hour.