HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 9-inch square pan. Cover with chopped nuts. Butter the sides of a 2-quart saucepan. Add sugar, milk and salt. Stir and bring to boiling about 2 minutes. Remove from heat and add chocolate chips and vanilla. Stir until well blended. Spread the chocolate mixture over the nuts. Add marshmallows. Press into the chocolate. Add remaining chocolate mixture. Cool and cut into pieces.
Layer all ingredients exactly in order, starting with the lettuce and ending with the bacon. Do not toss. Serve as is. Looks best in a clear glass salad bowl.
Brown pork chops on both sides in hot fat. Mix soup, seasoning and diced onion together. Pour mixture over chops. Cover and bake at 325° for 1 hour. Makes 4 servings.
Preheat oven to 350°. Grease 9 x 5 x 3-inch bread pan. Cream butter and sweetener until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift all purpose flour, baking soda and salt together; stir in whole wheat flour and add it to cream mixture. Mix well. Fold in bananas, vanilla and nuts. Pour in pan and bake 50 to 60 minutes.
Cream butter and sugar until fluffy. Add egg yolks, one at a time with electric mixer, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in bananas, vanilla and pecans. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 2 greased and floured 9 inch pans. Bake at 350° for 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cakes from pans and cover cakes immediately until cool to retain moisture. Ice with caramel frosting.
Soften gelatin in cold water. Add tomato sauce. Heat on low, stirring until gelatin is dissolved. Gradually add mayonnaise to cream cheese until softened. Add celery, green peppers and olives to tomato mixture. Combine the two mixtures and pour into 1 1/2 quart mold. Serves 8 or 10.
Mix together flour, sugar, baking powder and raisins. Set aside. In a large mixing bowl, combine All-Bran, wheat bran and milk. Let stand about 5 minutes or until bran softens. Add egg white and orange juice. Mix well. Add flour mixture, stirring only until combined and moistened. Don't overmix. Bake in foil baking cups, 400° for about 20 minutes or until golden brown. Yields 12 muffins.
Preheat oven to 325°. Set grated zucchini between paper towels and press to remove excess moisture.
Sift together the flour, soda and salt. Cream the shortening and sugar. Add eggs. Blend in buttermilk. Add bran and mix well. This may be kept in refrigerator up to 6 weeks.
Just dump in the pan with the cooked cocoa and stir. Add 1 teaspoon vanilla. Bake 20 to 22 minutes at 375° in greased and floured pan.
Preheat oven to 375°. Line jelly roll pan with aluminum foil or wax paper, and grease foil or paper.
Spoon 3 cups of the topping into a 9-inch pie plate. Using back of spoon, spread and shape topping into a shell. Freeze until firm. Combine pumpkin, sugar and spice, mixing until well blended. Fold in remaining 1 1/2 cups thawed topping. Spoon into frozen shell; sprinkle with pecans. Freeze until firm.
Scald tomatoes, peel, core and cut up or leave whole. Put in scalded jars. Fill jar with hot water or hot juice. Seal well and put in cold oven at 250° for 45 minutes. Don't open oven until cold.
In a large bowl, beat together sugar, butter, extract and milk until smooth. If necessary, add more milk until frosting is spreading consistency.
Mix the yeast in the warm water. Heat the milk and margarine until scalded. In bowl, beat the eggs. Add yeast, salt, sugar, milk and margarine, a little at a time. Add flour until dough is elastic. Grease hands and bowl; knead just a little. Put in bowl; let rise until triple in size. Work down; form loaves or rolls. Let rise again until they fill pans. Bake at 350° for 30 to 40 minutes, or until golden brown. Brush top with butter. Serve cool or hot.
Cook and debone chicken. Cook spaghetti or fettuccine. Combine chicken, pasta, cheese, pimentos, salt, pepper and soups; mix well. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Place hash browns in greased 13 x 9-inch pan. Melt the rest of the ingredients in a saucepan. Pour over potatoes and bake almost 1 1/2 hours in a 350° oven.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter or margarine. Mix until moistened. Batter will be lumpy. Spoon into 12 greased muffin cups.
Preheat oven to 450°. In large plastic bag, add all ingredients. Shake bag until evenly coated. Bake on shallow pan for 40 minutes, until tender and golden brown. Stir potatoes occasionally.
Make Jell-O and when practically set, add Pet milk, cottage cheese, crushed pineapple, mayonnaise and nuts. Mix well. Refrigerate until set.
Mix all ingredient and shape into patties. Broil, grill or cook in skillet as desired. (Do not press out juices while cooking.) This simple hamburger recipe never fails to win compliments.
Place a scoop of lime sherbet in a 6 ounce glass. Pour cranberry juice over sherbet, filling glass. Serve immediately.
Cook wild rice in chicken broth approximately 30 to 40 minutes. Lay thighs, skin side up, in a 9 x 13-inch baking pan or dish. Bake at 375° until skin is brown and meat is no longer pink at bone, approximately 40 minutes. Remove and drain all juice, keep 2 tablespoons. Blend with marmalade and brush over chicken. Bake another 10 minutes. Meanwhile, the rice is cooking in the broth and should be done at same time as chicken. While these are cooking, melt the butter in a frying pan with sliced onions and cinnamon. Cook about 25 to 30 minutes. Add rice and stir gently. Pour rice and onion into casserole. Lay chicken on top with oranges and parsley. Take orange half and squeeze juice over top. Serve hot.
Cream sugar, shortening and vanilla and add to bananas and beaten eggs. Fold in flour, salt and soda. Pour into greased and floured loaf pans and bake at 350° for 45 to 50 minutes.
Line a large cookie sheet with crackers. Boil margarine and sugar for 3 minutes. Pour over saltine crackers and bake for 5 minutes at 350°. Remove from oven and sprinkle with chocolate chips, spread chips as they melt. Cut on lines while warm.
Alternate layers of potatoes, celery, beef, onions, and tomatoes in greased 2-quart casserole, sprinkling each layer with salt and pepper. Garnish with green pepper rings.
Mix ingredients in order by hand. Pour into ungreased, unfloured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
Blend flour, margarine, sugar, salt and baking powder. Remove 1 cup into small bowl. Blend eggs, vanilla and milk. Blend these two mixtures. Do not overbeat. (Batter will be lumpy!) Pour into a 9 x 13-inch greased and floured pan. Drop carefully by teaspoonfuls the pie filling. Add cinnamon to reserved cup. Sprinkle over top of cherries and cake. Bake at 350° for 45 minutes. Good served warm.
Beat egg whites with sugar. Beat almond paste until smooth. Gradually add egg whites and sugar mixture to almond paste.
Sift together flour, cocoa powder, baking powder and baking soda. Set aside.
Mix all ingredients together, except bread. Slice loaf of bread diagonally every 2-inches, but do not cut all the way through. Spread mixture in between slices. Wrap bread with foil and heat in 350° oven for 25 minutes. Or you can double wrap in foil and put bread on grill at a cook out.
Melt chocolate and butter. Beat sugar, eggs and flour. Beat on high speed for 3 minutes. Pour over chocolate mixture. Add pecans and vanilla. Pour in pan. Bake, then cool 8 hours in refrigerator. Bake for 30 minutes at 350°.
Combine flour and melted margarine. Press into a pizza pan. Sprinkle nuts over top; press into dough. Bake at 350° for 25 to 30 minutes, or until lightly brown. Cool completely. Blend cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled crust, leaving a 1/4 inch border of crust showing. Combine pie filling and drained tropical fruit; spread over the cream cheese layer. Top with sliced strawberries and if desired, nuts. Refrigerate several hours.
Crumble beef into a 4 to 5-quart Dutch oven. Add onions; cook over medium heat for 5 to 6 minutes. Quarter and core cabbage. Cut crosswise into 1-inch strips. You should have about 8 cups. Add to meat mixture. Cover and cook over medium heat for 5 to 7 minutes, until the cabbage wilts. Stir in tomatoes, sugar, vinegar and salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until cabbage is tender.
Mix cheese, soup and sour cream, then add onion and hash browns. Bake at 350° for 45 minutes and melt the cheese on the top.
Will also need 7 quart jars, 7 new lids and rings and 1 (7-quart) pressure cooker.
Mix together. This mixture should be crumbly. Put apples in a casserole dish. Sprinkle flour mixture and pecans over top of apples. Bake 45 minutes at 350°. You can also top this with sour cream.
Dissolve yeast in warm water in large bowl. Stir in oil, honey, salt and 1 cup flour. Beat until smooth, stir in enough remaining flour, scraping dough from side of bowl. Cover and let rise in warm place until double, 45 minutes. Heat oven to 400°. Stir down by beating about 25 strokes. Turn dough onto floured surface, divide into 24 equal parts. Roll and shape each part into rope about 9 inches long. Place onto greased cookie sheet. Brush with egg white and salt. Bake about 15 minutes.
Cut spareribs in serving pieces. Place them in skillet and brown on both sides; drain. Transfer ribs to deep pan and add remaining ingredients. Cook on high until steaming. Reduce heat to low and cook for 1 hour. Serves 6.
Mix all together well. Roll into balls the size of a walnut. Roll in a mixture of 1 Tbsp. cinnamon and 1 tsp. sugar. Bake on ungreased cookie sheet 2 inches apart for 8-10 minutes at 375°.
Place all ingredients, except linguini, in a saucepan and heat to a simmer. Cook linguini according to directions on package. Toss hot cooked spaghetti with clam sauce.
Combine all ingredients and cook about 2 hours. You can also add other vegetables, just add more water. This is an unlimited choice on Weight Watchers food plan.
Cube chicken or in strips. Cook in small amount of oil until tender. Add teriyaki sauce and simmer 5 to 10 minutes.
Sift together flour, baking soda, salt and baking powder into small bowl. Cream butter in large bowl until light and fluffy. Beat eggs and vanilla into butter. Mix in the sifted ingredients one third at a time. Stir in nuts and oats. Drop dough by teaspoon. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
If fresh apples are used, cook over low heat, adding sugar or sweetener, 1/2 cube butter, vanilla, cinnamon and nutmeg. Cook for 10 minutes or until apples are soft. If using canned apples, mix spices, sugar, vanilla and butter into apples and heat.
Mix together all ingredients except for the cornflakes and 1/2 stick of butter in a large mixing bowl. Pour into a 9 x 13 pan. Top with the cornflakes and remaining 1/2 stick of butter on top of cornflakes. Bake at 350° for 1 hour.
Brown hamburger. About halfway through browning process, sprinkle flour over meat. Stir constantly. When brown, put into crock-pot; add chili powder, salt, onion, ketchup and water. Start on high setting. When it gets hot through, cut back on low setting. Cook 3 to 4 hours.
Cook macaroni, then chill in water and drain. Combine French dressing with macaroni. Toss lightly. Chill. Add remaining ingredients, mix and chill.
Fry sausage, green pepper and onion. Mix crust as directed. Spread crust on cookie sheet. Layer with scrambled eggs. Next layer sausage mixture. Top with cheese. Bake at 425° for 30 minutes or until browned.
Preheat oven to 350°. Mix ingredients. Pour in buttered 11 x 8 x 2-inch baking dish. Bake 35 to 45 minutes or until thick. Serves 4 to 6.
Combine dry ingredients. Make a well in center and stir well beaten eggs and oil. Stir until moist. Fold in strawberries and nuts. Bake in loaf pans at 350 degrees for one hour.
Combine sugar, flour and salt. Add boiling water slowly, stirring constantly. Cook over hot water until thick and clear. Add raisins, lemon juice and butter. Mix thoroughly. Pour into pastry lined tin. Cover with top crust. Bake in hot oven (425°) for about 25 minutes.
Dissolve gelatin in boiling water. Add cold water. Chill until starts to congeal. Fold in rice, milk, whipped cream, pineapple and nuts. Chill until firm.
In a large skillet, brown chicken in oil. Pour off fat. Add gravy, lemon juice, crushed thyme and vegetables to skillet. Cover and cook over low heat 5 minutes or until done. Spoon into pastry shells and serve.
Sprinkle rice in bottom of 9 x 13-inch baking pan, sprayed with Pam. Mix cream of celery soup, cream of mushroom soup and milk. Pour evenly over rice. Place chicken on top. Sprinkle dried onion soup mix over chicken. Seal pan with aluminum foil and bake at 325° for 2 hours.
Mix 1/2 cup milk with beaten eggs. Heat 2 cups of the milk, then dissolve sugar in the milk. Add salt, vanilla and almond. Pour into a pie shell that has been baked for 5 minutes. Top with nutmeg. Bake 30 to 45 minutes at 400°. Cool.
Place strawberries in a 3-quart glass or plastic bowl and crush berries. Add vinegar; cover and let stand 24 hours. Strain into a nonaluminum pan, pressing berries to extract as much juice as possible. You should have approximately 6 cups juice. Add sugar; bring to a simmer, stirring constantly. Simmer for 5 minutes. Let cool slightly, then strain through a coffee filter or several layers of cheesecloth.
Mix together in a large bowl all ingredients except the cinnamon. You may need to use your hands because this is a stiff mixture. Break off pieces the size of large marbles and shape like potatoes. Sprinkle a small pile of cinnamon on wax paper, and roll each potato in the cinnamon to coat it. Do not stack the candy or put it in a covered container until the outer surface is no longer soft and sticky. This takes a few hours.
Combine ingredients. Form into patties (about 6). Cover with flour. Fry in a small amount of oil until brown on each side.
Combine cocoa, coffee, butter and vanilla. Beat until smooth. Add sugar gradually until of spreading consistency. Will frost top and sides of a 9-inch large cake.
Grease and flour 9 x 13-inch pan. Sprinkle bottom with nuts. Combine cake mix, pudding, oleo, eggs and water. Mix well. Pour half of batter over nuts in pan. Mix sugar with cinnamon and sprinkle on batter in pan. Top with remaining batter and bake at 350° for 30 to 35 minutes until done. Let cool 15 minutes. Meanwhile, mix powdered sugar with milk to make glaze. Drizzle over cake and serve warm.
Press potatoes through a ricer. Add other ingredients, then follow with the milk. Fold in lightly beaten eggs last. Pour into uncooked pastry shell of white flour or graham crackers and bake at 425° for 40 to 50 minutes. This may also be garnished with marshmallows, nuts or coconut as desired.
Boil chicken until tender. Cool and remove bones. Cook rice in chicken broth. Mix cooked rice and 1 can cream of mushroom soup together. Spread in buttered casserole dish. Put chicken on top of	rice. Spread other can of cream of mushroom soup over chicken. Spread the can of cream of celery soup over mixture.	Top with grated cheese. Cover casserole dish with aluminum foil and bake in 350° oven until soup and cheese bubbles and cheese melts.
Wash and shred cabbage for slaw. In large bowl, combine all ingredients. Refrigerate to get maximum flavor.
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Beat eggs well; add other ingredients. Spices are added to taste. Cook until thickened. Pour into baked pie crust. Top with meringue made with egg whites. Beat whites stiff; add sugar and vanilla to taste. Bake until golden brown.
Mix well; fill hamburger buns. Wrap in foil. Heat 25 minutes at 375°.
Finely crush crackers; add butter and sugar. Press mixture into a 9 x 13 x 2-inch dish. Reserve some crumbs for garnish. Blend orange juice and milk in a bowl. Stir in Cool Whip and oranges. Fold in, do not beat. Pour mixture over crumb crust. Top with reserved crumbs. Refrigerate before serving.
Brown ground round; set aside (don't drain). Over medium heat, cook celery, 1 cup pepper and onion in cooking oil (enough to cover bottom of pan) until soft. Add to ground round. Cook over medium heat. Add chicken broth and 1 cup bread crumbs; season to taste with red and black pepper and seasoning salt. Let cook about 1/2 hour. Add shrimp. Let cook about 1/2 hour. Boil or steam rice; drain. Add to meat and vegetable mixture; stir. Core and deseed peppers. Boil until soft. Do not overcook. Stuff peppers full of mixture; top with cheese and rest of bread crumbs. Cover with foil. Bake at 375° for 1 hour. Uncover at end to lightly brown.
Drain veggies. Grate cheese. Mix ingredients together. Pour into pie shell. Bake at 400° for 45 minutes to an hour. Serves 6.
Arrange drummettes in pan or casserole dish. Heat remaining ingredients until butter and sugar dissolve. Pour over drummettes; allow to marinate for at least 2 hours or longer, turning occasionally. Place in oven. Bake at 325° for 1 hour, turning and basting. Can be frozen and reheated.
Preheat oven to 350°. Cut meat into bite-sized pieces. Peel and cut potatoes into pieces larger than meat. Clean carrots, celery and onion and cut into 1-inch pieces. In a large, heavy roasting pan or ceramic crock-pot, combine all ingredients. Bake, covered, for 5 hours without stirring.
Beat margarine and sugar together. To mixture beat in eggs and gradually add flour. Add flavoring. Grease and flour tube pan. Bake at 325° for 1 1/2 hours.
For crust, mix Bisquick, milk and 1/2 c. cheese. Spread into bottom of 12 by 15 pan. Then layer hamburger, onion, mushrooms, broccoli and the other shredded cheese in that order. Beat eggs and milk; pour over the top. Bake at 325° for one hour. You can add more cheese to the top if so desired. If a glass pan is used adjust cooking time to less.
Crusts: Mix melted butter and graham cracker crumbs. Press in 2 pie pans and bake for 15 minutes at 350°. Then chill.
Boil molasses and syrup to firm ball. Add butter. Mix in popped corn and nuts; press hard in greased tube pan. Let stand at least 2 hours. Remove from pan. Decorate with small (or cut up large) gumdrops. If warm enough, decorate sides also. Slice like cake.
Combine eggs, salt and flavoring. Beat, beat, beat until mixture begins to look thick. Gradually add sugar and beat constantly. Scald milk and pour into mixture, stirring as you pour milk in. Pour into unbaked pie shell. This will seem to be too much, but add it all. It does not bubble or run over. Bake for 40 to 50 minutes at 350°. The pie will shake like jello when done. Sprinkle top with nutmeg if desired.
Blend cream cheese, garlic salt, onion, lemon juice, Worcestershire sauce and mayonnaise in mixer. Spread over a glass pie plate. Pour 1/2 bottle chili sauce over spread. Spread thawed, rinsed and drained crabmeat over chili sauce. Sprinkle with parsley flakes. Cover with Saran Wrap and refrigerate 8 hours. Serve with Wheat Thins.
Brown ground beef; drain fat. Mix taco mix and add 1/2 cup water. Mix other ingredients. Pour into casserole. In separate bowl, mix Jiffy mixes. Pour over top. Prick with a fork. Cook at 375° for 1 hour or until done.
In a 9 x 13 pan, place cherries on bottom. Spread pineapple over cherries. Sprinkle DRY cake mix over fruit, breaking up large lumps. Sprinkle mix with pecans. Place slices of butter on top. Bake at 350° for about and hour. Cake should be golden brown.
Mix all ingredients together. Spray a 9 x 13-inch pan with cooking spray. Pour cake mixture into pan. Top with 1/2 cup brown sugar and 1/2 cup chopped nuts. (Sprinkle mixture over cake.) Bake at 350°.
Saute onion in butter. Add peppers, soups, broth, chicken. In baking dish, layer flour tortillas, chicken mixture and cheese. Make 2 layers of each. Bake until cheese melts at 350°.
Mix first 5 ingredients and add vinegar. Add salad dressing to taste. Add salt and pepper to taste.
Add salt to egg whites and beat until frothy. Gradually add sugar beating until smooth and glossy. Slowly add Karo beating until frosting stands in peaks. Fold in vanilla.
Spray baking pan with "Pam". Place fish on pan. Sprinkle lemon juice, garlic, parsley, pepper and salt over each piece of fish. Bake at 375° for 30 minutes or until flaky. Serve over steamed white rice.
Heat oven to 350°. Cook broccoli and drain and place in a baking dish. Layer ham and cheese over broccoli. Beat remaining ingredients with hand mixer until smooth. Slowly pour over cheese. Bake 1 hour.
Spread nuts and coconut in greased 9 x 13-inch pan. Mix cake mix according to package directions. Pour over nuts and coconut. Melt margarine. Add cream cheese and sugar. Blend well and pour over cake mix. Bake at 350° for 50 minutes.
Mix shortening, white and brown sugar. Stir in eggs and vanilla. Add flour and mix well. Add nuts and potato chips. Mix well. Drop on slightly greased cookie sheet. Press with fork that has been dipped in hot water. Bake for 10 to 15 minutes at 350°.
Cream together brown sugar, white sugar, shortening and egg. Add vanilla, sour milk and flour to creamed mixture. Stir in rhubarb. Bake at 325° for about 45 minutes.
Cut off top of pumpkin and clean out. Mix ingredients together and stuff the pumpkin with mixture. Cook at 350° for 45 minutes to 1 hour.
Mix dry ingredients together in a saucepan, then add butter and milk. Bring to a boil until thickened. Pour over biscuits.
Blend ingredients. Blend in a 6 1/2 ounce can of strained crabmeat. Split 6 English muffins and spread mixture on each half. Cut each half into 4 pieces. Brown under broiler.
Split buns lengthwise. Spread with light layer of sauce. Top with pizza fixings and cheese. Broil until cheese is lightly browned.
Combine and mix these thoroughly. Shape into 1-inch meat balls. Shake 4 to 5 balls at a time in Shake 'n Bake (chicken) coating mix. Place in an ungreased shallow baking pan. Bake at 450° about 5 minutes or until lightly browned. Serve on wooden toothpicks. Can be frozen before baking. Bake 10 to 12 minutes when frozen or until lightly brown. Yields 3 dozen.
Thaw and drain spinach in strainer. Mix together vegetable soup mix, onions, mayonnaise, sour cream, chestnuts and spinach. Cover and let set overnight in fridge. Cut center out of a round loaf of Hawaiian bread to make a bowl to put dip in. Tear apart bread that was used to make bowl. Place bread bowl on serving platter along with torn bread to use to dip.
Cook rice as directed on box. Fry sausage in skillet. Put nuts in food processor and chop up. Add sausage and nuts to rice mixture after cooked. "Great dish."
Run cold water over steak. Sprinkle tenderizer over on both sides; set	overnight or 1 to 2 hours. Cover with wax paper. Brown on both sides in little oleo. Place in baking pan. Top with A.1., catsup, chopped onion and mushrooms. Bake 2 hours at	325°. Last 20 minutes of baking time, pour black coffee over and baste several times. Last 5 minutes, rake toppings into gravy.
Melt together over low heat the peanut butter and butter or margarine. Take off the heat and add the powdered sugar. Press this mixture in a 9 x 9-inch ungreased pan. Over very low heat, melt the Crisco and chocolate chips. Spread over mixture in pan. Chill. When cool, cut into small squares.
Melt 4 tablespoons butter, add flour and salt. Add milk slowly and cook until sauce thickens. Melt cheese in sauce if used. Add sliced potatoes; bring to a boil. Put into a 13 x 9 x 2-inch baking dish and dot with remaining butter. Bake at 350° for 1 hour and 15 minutes. Yields 15 servings.
Brush broccoli with 1 tablespoon melted butter. Arrange broccoli in a shallow baking dish. Stir together the remaining ingredients, except croutons, and spread over the broccoli. Sprinkle top with garlic crouton crumbs. Heat at 350° for 15 minutes or until heated through. Broil crumbs for a few seconds to brown and serve at once. Serves 8.