HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oleo and sugar. Add oats, Karo, vanilla and salt. Press into greased 9 x 13-inch pan. Bake at 375° for 14 minutes. Cool slightly. Mix peanut butter and chocolate chips together. Spread over baked oatmeal mixture. Top with nuts. Refrigerate about 2 hours. Cut into bars.
Beat eggs until light in color. Add sugar, vanilla and oil. Stir in zucchini. Add remaining dry ingredients including nuts. Bake in 2 greased loaf pans at 350° for 1 hour or 4 to 5 cans at 350° for 40 minutes. Freezes well.
Brown ground beef and onion. Drain well. Add tomatoes and simmer. Add taco seasoning and dressing mix. Simmer; then add pinto beans and corn. Simmer, then serve.
In iron skillet, brown hamburger. Add other ingredients, except biscuits and cheese. Stir. Take off stove. Cut biscuits in half; arrange in wagon wheel style around skillet. Sprinkle with cheese. Bake in preheated oven at 375° for 25 to 30 minutes. Serves 4 not-so-hungry people.
Pour both cans of beans into a colander to drain. Pour the corn on top of the beans and drain well. Pour the beans and corn into a 3-quart or larger bowl. Finely chop onions and add them to the bowl. Add Ro-Tel to the bowl.	To make the dressing pour the olive oil into a 2-cup glass measure. Whisk in the vinegar, garlic powder, cumin, salt and pepper. Pour the dressing over the bean mixture and stir until well coated. Serve at once or chill until ready to serve.
Cream butter and sugars. Add eggs, flavoring and water. Stir in flour. Stir well. Cut up fruit and take 1/2 cup of the flour to mix into fruit. Mix all together with batter. Bake in 300° oven for 3 or 4 hours in greased pans. Place pan of water in oven under cakes. You can use more or less fruit and nuts or whatever kind you want. Better baked ahead of time. Season with cloth soaked in apricot or peach brandy, then wrap and put in tight container or wrap in plastic wrap and aluminum foil for several weeks.
Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additional broth.
Mix all the ingredients together except the vegetables; chill. Serve the dip with a variety of raw vegetables.
Stir all ingredients together. Cover and refrigerate until serving time. Makes about 3 cups.
Steam broccoli and chop. Mix together the soup, onion, egg, mayonnaise and cheese. Add chopped broccoli. Pour into a buttered casserole dish. Sprinkle with bread crumbs. Bake at 350° for 1 hour.
Brown beef and onion. Drain; season. Put 1 can chili in bottom of pan, then cheese, meat and rest of chili. Beat rest of ingredients and pour over chili, meat and cheese. Bake at 350° for 45 minutes. Serves 4 to 6.
Chop and combine first 3 ingredients. Combine remaining ingredients; heat and then cool. After sugar-vinegar-salt-celery-mustard seed mixture cools, pour over cabbage mixture; package and freeze.
Mix hot water with box of jello. Add rest of ingredients. Mix well. Bake in tube pan at 350°. Drizzle with powdered sugar mixed with lemon juice.
Heat oil in a 6 quart saucepan over medium heat for 3 minutes or until hot. Add eggplant, mushrooms, onion, parsley and garlic. Saute 10 minutes or until tender.
Put in microwave on High for 2 1/2 minutes. Remove. Add 1/2 teaspoon vanilla and 1/2 cup peanut butter. Beat with mixer for 2 minutes.
Cream butter and sugar; add melted chocolate and vanilla and blend in flour to make a stiff dough. Roll dough into 1-inch balls. Dip in slightly beaten egg white; roll in pecans. Put on greased cookie sheet. Press cookie top with fork. Bake at 350° for 12 to 15 minutes.
Scrub the potatoes and boil for 10 minutes. Peel and cut into slices. Add to hot oil and fry until lightly browned. Remove and drain. Add salt and serve.
Brown and drain meat. Add oats, tomato sauce, spinach, egg, seasonings and 1/4 cup Parmesan cheese. Pack half of this mixture into baking dish (9 x 12-inch). Next, layer tomatoes and remaining meat mixture over tomatoes. Top with remaining Parmesan and Mozzarella. Bake at 350° for 30 minutes. Serves 6.
Preheat oven to 325°. Mix well the creamed butter, sugar and well beaten eggs. Sift together the flour, cinnamon, cloves, nutmeg and salt; reserve 1/4 cup for coating gumdrops. Add sifted mixture to first mixture alternately with the applesauce. Blend together the baking soda and hot water; add to mixture. Add the vanilla, raisins, nuts and gumdrops (which have been coated with the reserved dry mixture). Dough will be very stiff. Bake in a greased 10-inch tube pan at 350° for 1 hour and 40 minutes. Good to eat fresh or store in a tin.
Melt together the first 3 ingredients in saucepan over low to medium heat. Drizzle over Rice Chex and gently stir until coated. Put powdered sugar in large paper grocery bag; shake until sides are coated. Put mixture in bag and shake until all Rice Chex are coated with the powdered sugar.
Stir first 3 ingredients until melted. Add cold water. In a 9 x 13-inch glass baking dish, cut up bananas fine. Add pineapple. Pour the jello mixture over fruit and jell.
Boil for 3 minutes. Let cool for 10 minutes then spread over cool cake.
In small bowl, mix soup mix and sour cream. Chill. Serve with raw vegetables, crackers, or pretzels and chips.
Blend shortening and sugars, add eggs, vanilla and water and blend till smooth. In another bowl blend flour, baking soda and salt. Add dry to wet ingredients and mix well. Add oats until all oats are moist. Add chips and chopped nuts, if desired. Mix well and roll into balls. Bake at 350 F for 13 minutes. Remove when center is slightly moist.
Spread Frito bean dip on round tortilla chips. Top with Colby cheese. Heat in oven or microwave until cheese melts.
Mix shortening, sugars, eggs and vanilla; set aside. Mix together flour, salt, soda and baking powder. Add the first mixture to this mixture. Add remaining ingredients. Drop on cookie sheet by rounded spoonfuls. Bake for 15 minutes at 350°.
Combine first six ingredients and blend well. Cover and chill 2 to 4 hours. Top each salmon steak with 2 tablespoons of tarragon mayonnaise and grill for 4 to 6 minutes. Repeat for other side. Arrange on serving platter and garnish with lemon slices. Pass remaining tarragon mayonnaise.
Mix sugar, cake mix, sour cream and oil. Beat until creamy. Add eggs, 1 at a time, beating after each addition. Stir in flavorings. Beat for 5 minutes. Pour 1/2 of batter into greased and floured tube pan.
Combine squash, spices and sugar. Mix well. Add eggs and milk. Mix well. Pour mixture into unbaked pie shell. Bake in 400° oven for 40 to 45 minutes.
Mix all ingredients until dissolved. Add 2 cups of cold water. Pour into popsicle holders. Freeze and enjoy.
In greased pan, spread apple pie filling and pineapple. Sprinkle cake mix over this. Cut up margarine over cake mix. Sprinkle with chopped nuts and coconut. Bake at 350° for 45 minutes.
Boil eggs. Boil potatoes with skin on until tender; drain. Let cool and peel while still warm. Add vinegar, salt and pepper while potatoes are still warm. Marinate for 15 minutes. Peel and chop all but one egg. Mix eggs with chopped potatoes. Add more salt and pepper to taste.
Keep corn hot in 250° oven. Melt butter, stir in sugar, syrup and salt. Bring to boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Pour over corn, mix well. Turn into large shallow roasting pan. Bake 1 hour in 250° oven, stirring every 15 minutes. When cool, break in pieces. Makes 5 quarts.
Saute rice, onion and pepper in oil until vegetables are tender. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until liquid is absorbed. Serves 6 to 8.
Sprinkle onions and cucumbers with 1 tablespoon salt. Cover and put into refrigerator for 1 hour then drain. Heat to a boil sugar, vinegar, mustard seed and celery seed. After mixture comes to a boil, pour over drained cucumbers and onions. Refrigerate.
Bake at 325° for 40 minutes to 1 hour. Recipe will be gooey. If it is real gooey, bake a little longer.
Cut chicken in strips or nuggets. Let chicken sit in egg batter for 1 hour. Roll in cracker crumbs. Brown in margarine; place in casserole dish. Add mushrooms, lemon juice and broth. Bake, uncovered, at 350° for 30 minutes.
In a medium saucepan, combine broth, onions and pepper. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. In a small bowl, stir together milk and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Stir in corn. Heat through. If desired, sprinkle with parsley. Makes 6 servings.
In saucepan, boil sugar and 2 cups water for 3 minutes, cool. In nonmetal container combine sugar mixture, concentrates, 3 cups water, schnapps and lemon juice. Cover and freeze. Spoon 1/2 cup slush into glass, stir in 1/2 cup ginger ale.
Mix all. Bake in ungreased 2-quart dish, uncovered, at 300° for 1 hour.
Combine the first 3 ingredients and mix. Add the next 4 ingredients; mix. Pour into an 8-inch round by 2-inch deep baking dish. Bake at 350° for 30 to 35 minutes. Serve with milk; top with fresh fruit (sliced peaches, sliced strawberries, blackberries, etc.).
In large bowl, combine apples, sugar, raisins, 2 tablespoons flour and cinnamon. Spoon into bottom of 10 x 6 x 2-inch casserole dish. In medium bowl, combine 2 cups flour, brown sugar and salt; cut in margarine very coarsely. Sprinkle over apples. Bake, uncovered, in a 375° oven for 35 minutes.
In a small bowl, combine all ingredients. Let stand at room temperature 1 hour to allow flavors to blend. Use as dip for chicken nuggets. Makes 1 cup.
Cook spaghetti noodles. (Breaking noodles into 2 inch pieces saves cooking time.) When cooled, mix all together. Marinate overnight.
Spray or grease a 9 x 13-inch pan. Sprinkle with nuts and raisins. Partially thaw bread dough. Cut each loaf into 8 slices and each slice into 4 pieces. Line pan in rows with pieces. Let rise about 1 hour. Mix remaining ingredients together and pour over the top of the bread pieces. Cover and let rise until double in size or overnight in the refrigerator. Bake 30 minutes at 350°. Immediately invert buns onto platter. Enjoy!
Mix the first 4 ingredients. Put the roast in a shallow pan and pour the soy sauce mix over it; let stand overnight. Grill the roast until done using the marinade as a baste. Slice and serve.
Beat eggs well; add sugar and vanilla. Sift flour, baking powder and salt; add to egg mixture. Heat milk and butter together until scalded; add to batter. Bake 25 minutes at 350° in 9 x 13-inch pan. (Batter is very liquidy.)
Cut bratwurst in chunks. Brown, but do not cook until done. Slice onions and potatoes into a baking dish.
In saucepan over low heat, melt chips with milk and salt; remove from heat. Stir in walnuts and vanilla. Spread evenly into wax paper lined 8 to 9-inch square pan. Chill for 2 hours, or until firm. Remove from pan; cut into squares. Makes about 2 pounds. Can be stored at room temperature.
Cut up the onions and saute in butter. Add mushrooms with liquid and beef consomme. Add rice (Comet) well washed (raw). Mix well and salt and pepper to taste. Pour into greased casserole and bake 45 minutes to an hour at 350°. Cover casserole with aluminum foil while cooking.
Grind cranberries, orange and pineapple together in blender. Add to other ingredients. Pour into dish or salad mold to chill.
Prepare cinnamon rolls. Then heat butter in an iron spider. Add sugar and water. Let cook 1 minute in spider. Sprinkle with sliced almonds. Then cool, cut the roll into equal parts, about 1-inch thick. Place close together, cut side down, in spider. Let rise until light and bake 20 minutes in moderate oven at 350°, until golden brown. Invert the spider, remove rolls.
After baking potato, slice potatoes horizontally. Fluff up the potatoes. Top your your favorite hamburg stroganoff. Top with cheese. Place under broiler for 2 to 3 minutes. Pour remainder of stroganoff in bowl to add at table.
Put 1 teaspoon of butter on chicken breast and sprinkle with lemon pepper and salt. Place in baking dish; cover and bake in oven at 350° for 30 minutes. Take out. Mix soup, water and more lemon pepper together and heat on stove. Pour chicken broth out of baking dish. Mix well with soup mixture. Add 1 1/2 cups rice to chicken and pour in baking dish. Bake for 30 minutes more.
Put spinach in a salad bowl. Chop the hard-boiled egg; add to spinach. Crumble the bacon and add the bacon and sliced mushrooms to the bowl. Sprinkle this with the Parmesan cheese. Add the salad dressing right before serving.
Stir together oats, flour, cheese and margarine. Press into 12-inch pizza pan. Bake at 400° for 8 to 10 minutes. Cool.
Cook noodles as directed. Pour melted butter over noodles. Stir in sour cream, milk, mushrooms, parsley and Parmesan. Rinse frozen salad shrimp under cold water; drain and combine with noodles. Warm casserole in a 350° oven or in microwave for 5 minutes. Ready to serve (4 to 6).
Dissolve yeast and sugar in 1/2 cup lukewawrm water and let rise about 10 minutes in warm place. In a large bowl, place the flour, salt and yeast mixture. While stirring, gradually add the remaining water. Lightly flour working surface and knead dough until smooth and elastic (about 10 minutes). Let rise in towel-covered bowl in warm place until doubled in size (about 2 hours). Knead again for a few minutes. Divide in about 20 balls and shape each one into pita form (about 1/2-inch thick) on floured board. Place pitas on cloth-covered table, slightly apart, and cover with second cloth. Let rise again (about 1 hour). Bake several minutes in a preheated 425° oven until golden brown. Yield: 20 pitas.
Prepare at least one day in advance. Cook carrots until just tender. Remove and drain. In saucepan, put soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Heat until sugar is dissolved. Put carrots, onion and peppers in container with top. Pour marinade over. Cover and refrigerate. Will keep 2 weeks.
In a saucepan, melt oleo, cocoa and water; bring to a boil. In separate bowl, combine flour and sugar. Pour the boiling chocolate mixture into flour and sugar. Add eggs, buttermilk, soda and vanilla. Bake 20 minutes in a moderate oven (350°), then ice with icing.
Cook squash until tender. Saute onion in margarine. Combine cornbread, squash, onion, margarine, egg and cream of chicken soup. Mix well and bake for 30 minutes.
Sift together dry ingredients. Cut in shortening until mix is consistency of cornmeal. Store in covered container at room temperature. To measure, spoon lightly into cup; level off with knife. Do not pack.
Saute onion, pepper and celery in butter. Keep over heat and add soup, cheese and flour. Stir with a wire whisk until it boils. Add broth. Blend. Remove from heat. Add remaining ingredients. Bake in a greased casserole for 30 minutes in a 350 degree oven.
Brown hamburger and onion. Add salt and pepper. Put into large casserole dish. Add 2 potatoes (cut up) for each person being served. Add corn, cream of mushroom soup and vegetable beef soup. Add mushrooms (if desired). Bake uncovered at 350° for 1 1/2 to 2 hours.
Spray skillet with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until they are tender-crisp. Add peas and next ingredients; bring to a boil. Reduce heat; simmer for about 20 minutes, stir. Serve.
Cook potatoes and onion in water until almost done. Add broccoli and cauliflower. Cook until vegetables are done (not mushy). Add celery soup and heat well. Add cheese and stir until melted.
Season fish with salt, pepper, vinegar and thyme. Fry in margarine; take out when half done. Fry onion and yam in same margarine until brown; add water and tomato slices. Let cook for 10 minutes; add fish and cook slowly for 15 minutes. Serve hot. Serves 4.
Saute vegetables in oleo. Add Ro-Tel tomatoes and soup. Cook 30 minutes on low heat. Season with salt, red pepper and garlic powder. Add tuna or crab meat and juice of 1/2 lemon. Cook 15 minutes more. Serve in chafing dish with Ritz crackers.
Combine bread crumbs, Parmesan cheese and parsley. In a separate dish, combine pepper, butter, garlic and salt. Dip chicken in butter mixture, then in crumb mixture. Roll into firm roll and skewer with toothpick. Arrange in a 12 x 8-inch casserole dish. Sprinkle with lemon juice. Drizzle remaining butter over chicken. Cover with wax paper. Microwave at Medium-high 12 to 15 minutes. Let stand 3 to 4 minutes. Sprinkle with paprika. This dish may be prepared ahead of time and reheated.
Heat oven to 300°. In bowl, combine graham cracker crumbs, cocoa, sugar and butter. Press evenly on bottom of 9-inch spring-form pan.
Mix all oil and all dressing together. Put all crackers and oil mix in bowl. Slop around (2 to 4 ounces of oil mix left over in bowl). Don't soak crackers. Bake on cookie sheet 1 hour and 15 minutes at 225°. Dump on paper towels to absorb excess oil.
Mix all together in baking dish. Bake at 350°, until bubbling occurs. Use carrot sticks, Sociables crackers or bread sticks to dip.
Place beef in a 3 1/2 to 4-quart crockery cooker. Combine 2 cups of water, soup mix, ketchup, Worcestershire, cinnamon, garlic and pepper. Pour over beef. Cover; cook on low heat setting for 8 to 10 hours. Remove beef; keep warm. Pour cooking liquid into a glass measure. Skim off fat. Transfer 3/4 cup liquid to a moisture and vaporproof container. Cool slightly. Seal. Label and freeze for up to 6 months.
Preheat oven to 425°. Place flour in medium bowl; pour corn oil in measuring cup. Add buttermilk, flour and oil to mixture; add all at once, stirring just until dry ingredients are moistened. Turn dough out on floured surface and knead dough 3 or 4 times. Roll dough to 1/2-inch thick. Cut with biscuit cutter, place biscuits on an ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until biscuits are golden brown. Yields 1 dozen.
Cook wild rice until almost tender. Fry bacon until crisp. Remove from pan and drain grease. Saute onion and celery until transparent. Set aside. Brown ground chuck and drain grease again. Add rest of ingredients (except rice) and simmer 15 to 20 minutes. Add to cooked rice and put into casserole. Bake, covered, for 45 minutes at 325°. If it looks too dry, add a little more water and stir. When serving, some people like a little garlic salt sprinkled on individually. Salt and pepper to taste.
Preheat oven to 325°. Grease casserole dish. Mix all ingredients (except crackers) and pour into casserole dish. Cover top with cracker crumbs. Pour melted butter over top of crackers. Bake 35 to 40 minutes uncovered.
Drain the water off of the beans. Put in a large bowl. Mix all other ingredients together. Refrigerate overnight or until chilled really well.
Put all ingredients in slow cooker, cover and set on low and cook 8 to 10 hours. Serve warm with or without cream.
Melt butter in a 1 1/2-quart deep baking casserole dish. Combine 1 cup of sugar, flour, baking powder and salt; set aside. Pour 1 cup of sugar over peaches; let stand 30 minutes or more. Combine milk or fruit juice with eggs; pour over melted butter. Add fruit and sprinkle with 1/2 cup sugar over top. Bake at 350° for 1 hour.
Have ready one or more heavy 6-inch frypans, lightly buttered and well heated. Put eggs in blender and blend. Add sugar, salt, flour and milk and blend thoroughly. Pour enough batter into buttered, heated pans to cover the bottom of the pan by tilting and swirling it around the bottom. Shape the pancakes over the heat until they are slightly brown. Turn once and let brown. Roll up with jelly. Yields 12 to 14 pancakes.
Cook broccoli in boiling, salted water for 1 1/2 minutes only. Do not overcook. Cool quickly in ice water and drain on paper towels.
Use a large bowl. Fix broccoli and cauliflower into small florets. Cut mushrooms in half. Mix together mayonnaise, sugar and wine vinegar and pour over vegetables. Add remaining ingredients. Mix well and refrigerate overnight. Toss before serving. Enjoy!
Mix all except oil. Blend 10 seconds. Add oil. Blend 10 seconds. Store, covered, in refrigerator. Makes 1 cup.
Mix flour in milk and bring to a boil; slowly stir in butter, salt and pepper.
Mix ingredients in order given. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 5 dozen cookies.
Heat oven to 350°. Mix sugar, egg, milk and Bisquick. Beat vigorously. Batter may be slightly lumpy. Stir in gumdrops and nuts. Bake in five well-greased soup cans 40 minutes. When bread is done toothpick stuck into center comes out clean.
Combine marshmallows and pineapple. Let sit for 8 hours or overnight, unrefrigerated. Stir in heavy cream and refrigerate until serving. Stir before serving. Can be doubled.
Layer beans in glass baking dish; sprinkle taco seasoning mix on beans. Smash and spread avocados on top. Next, sprinkle on tomatoes and onions, then spread sour cream on top. Sprinkle on grated Cheddar cheese, then top with sliced olives and serve with Doritos.
Mix all ingredients together well. Consistency should be moist, not too dry. This recipe makes 3 shells for 9-inch pie plate. Fill shells or make 2 shell pie. Bake as needed.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken in crock-pot. Mix the soup and mushrooms until well combined, mixing in sour cream. If cooking on low, pour over chicken and cook for 6 to 8 hours. If cooking on high, cook 2 1/2 to 3 hours and add sour cream the last 30 minutes. Serve with noodles or rice.
Crush cookies well. Mix sugar and cream cheese until smooth. Mix milk and pudding. Add pudding to sugar and cheese mixture.
Combine sugar and shortening; add beaten eggs; lemon flavoring and buttermilk. Add remaining dry ingredients with one cup flour to first mixture. Add additional flour to make a dough; just stiff enough to toss on floured board; roll out and cut. Fry in deep fat.
Mix and beat all ingredients. Pour into graham cracker crust. Chill until firm, about 2 hours.
Cream the oleo and sugar. Add eggs. Sift flour, baking powder and salt. Add to the creamed mixture. Add vanilla. Spread all but 1 1/2 cups dough on ungreased jelly roll pan. Spread cherry pie filling on top. Spoon extra dough on top. Bake at 350° for about 35 minutes. Frost with powdered sugar icing while still warm.
Sift 3	cups flour, cinnamon, soda,	salt and baking powder in a bowl. Beat 3 eggs well in bowl. Gradually add sugar and oil and mix well. Add vanilla to the dry ingredients also and beat well.	Stir in zucchini. Combine nuts with flour. Stir in butter. Pour into 3 greased, floured loaf pans.	Bake at 350° for 1 hour, or until tests done. Cool 10 minutes and remove from pans.
Boil water. Divide the ice cream into four sections. Dissolve 1 pkg. jello in 1 cup boiling water in large bowl. Add 1/4 of the ice cream. Stir until ice cream is melted. Pour in glass bowl. Chill until firm. Repeat for each package of jello until you have four layers of different colors in bowl.
Mix ice cream, Cool Whip and crushed Oreos together. Freeze in a 13 x 9-inch glass pan. Cut into squares. Top with chocolate sauce.
Cook broccoli until tender. Combine rice and broccoli and put in greased casserole dish. Heat milk, undiluted soup and Cheez Whiz until mixed. Pour over broccoli/rice mixture. Bake at 350° for about 30 minutes.
Cook syrup, sugar and water to firm boiling stage. Add peanuts. Continue to cook, stirring constantly until mixture is light brown or hard crack stage. Stir in butter, salt and soda. Pour in buttered baking dish while still foamy.
Spray an ovenproof casserole dish with Pam. Mix the chicken, chilies, olives, soup and sour cream together.
Place the milk and butter in a saucepan; bring to boiling point. Stir in cornmeal slowly and cook for 5 minutes, stirring constantly. Remove from heat and stir in beaten egg yolks, salt and paprika. Add the cheese and stir until melted. Add the ham and fold in stiffly beaten egg whites. Pour into a buttered 2-quart casserole dish. Bake at 325° for about 1 hour or until a knife inserted in center comes out clean. Yields 6 to 8 servings.