HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Press crust into a 9 x 13-inch pan and bake 15 minutes at 350°. Cool.
Blend sugar with softened butter until smooth and fluffy. Beat in eggs, one at a time. Sift flour with salt and baking soda. Mix this alternately with the buttermilk into the butter mixture. Add the flavoring. Pour into greased tube pan and bake at 325° for 1 hour and 10 minutes or until done (inserted toothpick comes out clean). That's all!!
Slice potatoes, carrots and onions. Layer in greased baking dish. Top with partially fried seasoned pork chops. Repeat until ingredients are used up. Prepare 1 can cream of chicken or cream of mushroom and 1 can of hot water. Heat this and pour over vegetables and meat. Bake at 350° for 1 1/2 hours.
Bring sugar, cocoa, butter and milk to rolling boil. Add peanut butter, vanilla and salt. Mix while slowly adding oats. Drop by teaspoon on ungreased cookie sheet.
Combine chilies and cheese in small bowl. In another bowl, prepare corn bread mix with milk and eggs. Pour half into greased 8 x 12-inch pan. Spread chili cheese mixture evenly over batter. Cover with remaining batter and remove. Cut into squares and serve hot.
Cook Mexican cornbread as directed on package. Cool and add the remaining ingredients. Mix well and pour into baking dish. Bake at 350° for 15 to 20 minutes.
Place the corned beef and seasoning in large roasting bag (few small air vents after sealing). Set roasting bag in 4-quart casserole. Cook on low for 40 minutes*. Open bag. Add potatoes, carrots and onion; close bag. Cook on low for 20 minutes. Add cabbage to bag. Cook on low for 15 minutes or until vegetables are tender. Let stand covered for 10 minutes. Makes 6 servings.
In a large pot fry bacon, save oil. Add vegetable oil and saute onions and celery, until tender. Add flour and toss until it forms a nice roux. Add water while stirring. Add all ingredients except zucchini, noodles, and tomatoes. Cook until carrots and potatoes are tender. Add remaining ingredients and cook until noodles and zucchini are tender but not mushy.
Cook water, sugar, Jell-O and cornstarch together until thickened. Pour over berries in crust. Refrigerate until set. Serve with Cool Whip topping.
Drain pineapple and add marshmallows. Leave overnight in refrigerator. The next day, drain fruit cocktail. Add fruit cocktail and maraschino cherries to pineapple and marshmallows. When ready to serve, add whipped topping and slice bananas on top.
Mix margarine, pecans and flour; press into 9 x 13-inch pan. Bake at 350° for 20 minutes and cool. Mix powdered sugar, cream cheese and Cool Whip. Spread on crust. Take chocolate pie filling and mix with 1 1/2 cups cold milk. When it begins to thicken, make a layer over cream cheese layer. Repeat this step with next box of vanilla mix. Top with Cool Whip. Store in refrigerator.
Cook cranberries in water to boiling and allow to cook for a few minutes or until berries are soft. Run through sieve. Return to saucepan and add sugar and grated rind. Heat again until added sugar is dissolved. Skim any foam off top. Add orange juice, remove from heat and allow to cool. Pour into refrigerator trays and freeze. When firm, remove from freezer and turn into mixing bowl. Beat with mixer until fluffy. Refreeze until ready to serve. Can serve as an appetizer or along with a meal.
Brown pork chops on both sides in hot oil in a 12-inch skillet. Sprinkle with salt and pepper to taste. Melt butter in saucepan. Stir in flour, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Add chicken broth and cook, stirring constantly, until mixture comes to a boil. Place potatoes in bottom of an 11 x 7 x 1 1/2-inch baking dish. Top with onion. Pour chicken broth mixture evenly over top. Top with pork chops. Cover with foil. Bake in a 350° oven for 1 hour. Remove foil and continue baking 30 minutes or until meat is tender.
Combine all ingredients, except catsup. Spray a baking dish with nonstick spray and shape meat loaf in dish. Cook for 40 minutes at 350°. Spread catsup over top and cook 15 minutes longer. Serves 4.
Cream together margarine and sugar. Add eggs, molasses and vanilla. Combine flour, cinnamon, soda and salt gradually to creamed mixture. Stir in oats, raisins, nuts and chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake in 350° oven for 12 minutes or until light brown. Yield: 6 dozen.
Combine all dry ingredients in 9 inch square pan, mixing well. Make 3 wells in dry ingredients. In first well put vegetable oil, in second well put vinegar, in third well put vanilla. Pour water over all. Mix thoroughly with fork. Bake at 350 for 30-35 minutes. Ice if desired or sprinkle with confection sugar.
Saute the ground beef, then place in colander and rinse well under very hot water. Drain and keep hot. Meanwhile, heat the beans in a small saucepan (caution: mixture is very thick and will burn easily; you may have to thin it with water). Cover a platter with large tortilla chips and warm in microwave. Drizzle the chips with the hot bean mixture and ground beef. Add shredded lettuce, tomatoes and cheese. Sprinkle lightly with ranch dressing, serve immediately.
Soften yeast in warm water. Combine milk, shortening, sugar and salt. Heat to melt shortening. Cool to lukewarm. Add 1 cup of flour; beat well. Beat in yeast mixture and egg. Add remaining flour; beat well.
Pour 2 oz. of juice in the bottom of each flute. Fill with champagne and stir gently. Garnish with a blood orange twist and serve immediately. Do not assemble cocktails in advance, as they are best fresh.
Combine and mix flour, oats, brown sugar and butter. Reserving 1/2 cup, press remaining oat mixture on bottom of 13 x 9-inch pan. Bake 10 minutes at 350°.
Cream margarine and sugar. Add eggs, 1 at a time, mixing well. Add milk and flour, blending well. Add coconut. Pour into lightly greased (use Pam) 9-inch pie plate. Bake at 350° for 45 minutes or until set. Makes its own crust. Serves 6 to 8.
Cream shortening and sugar. Add eggs one at a time, beating well after each one. Add ground raisins or dates and orange peel. Sift flour, soda and salt together. Add alternately with buttermilk, beginning and ending with flour. Bake at 350° for 45 minutes.
Blend all ingredients together in a buttered 9 x 13-inch pan. If desired, sprinkle bread crumbs on top and drizzle 1/4 cup melted butter. Bake at 350° for 1/2 hour, covered, and then bake 1/2 hour, uncovered.
Combine pretzels, margarine and sugar. Press into a 9 x 13-inch glass dish. Bake at 400° for 6 minutes. Cool. Combine cream cheese and sugar. Fold in whipped cream and spread over cooled crust. Chill and set. Dissolve gelatin in boiling water. Add strawberries. Stir until thawed. Chill until partially set. Pour over cream cheese. Chill until set.
Melt 1 stick margarine in pan. Add rest of ingredients, except berries. Drizzle butter on top. Add berries. Bake at 350° for 35 minutes.
Place the white bread, biscuits and cornbread on the cookie sheets (open the biscuits and cornbread in half) and place in oven to dry out (toast lightly).
Cream the sugar and oleo. Add egg, then flour and chopped nuts. Dough will be rather stiff. Roll out on wax paper to form a roll. Chill in refrigerator until firm. (May be left overnight.) Slice about 1/3-inch thick. Lay on greased cookie sheet pan. Bake at 350° for 10 to 15 minutes.
Combine flour and sugar; mix well and set aside. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly. Gradually stir into flour mixture. Stir in buttermilk, eggs and vanilla. Pour into a greased and floured 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. While warm, prick surface at 1-inch intervals with a meat fork; spread with Chocolate Candy Frosting.
Mix the first 4 ingredients and thin with clam juice to "dip" consistency. Add green onions and clams and stir. Delicious served with Fritos.
Brown pork chops in lightly greased skillet. Sprinkle with salt and pepper; set aside. Combine soup, milk and sour cream. Stir in potatoes, 1/2 of cheese and 1/2 of onions. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered 5 to 10 minutes longer. Serve with tossed green salad.
Dissolve jello in boiling water. Stir in marshmallows. Add cold water. Drain pineapple and save juice. Add bananas and let congeal.
Brown hamburger and place in casserole dish. Add green beans, corn and mushrooms. Add a little milk to soup and pour over mixture. Place Tater Tots on top. Place in 350° oven for 30 to 40 minutes.
In heavy saucepan, combine condensed milk, sugar, butter, Karo and salt. Cook over medium heat, stirring constantly, until 234° on candy thermometer; remove from heat. Add food coloring and anise; pour into greased 9 x 13-inch pan. Let cool 2 hours or more. Cut and wrap in waxed paper.
Cream together sugar and margarine. Add eggs. Add alternately flour and applesauce. Stir in salt, baking soda, baking powder, cinnamon and cloves.
Wash cucumber and score and peel lengthwise with tines of fork. Slice cucumber and onion in thin slices. Separate onion into rings. Mix remaining ingredients together and pour over slices. Chill thoroughly (about 1 hour) before serving.
Beat sugar, butter and egg yolks together. Add juice and rind of the lemon and flour. Add milk, fold in stiffly beaten egg whites. Pour into unbaked pie crust. Bake in slow oven (325°) for 45 minutes.
Heat oven to 350°. Grease jelly roll pan. Beat sugar, oil, pumpkin and eggs together for 1 minute. Stir in Bisquick, spice and raisins. Pour into pan. Bake 25 to 30 minutes until toothpick comes out clean. Cool and frost. A favorite of everyone I have served them to.
Mix all ingredients and spread on bread. Broil until bubbly (approximately 1 minute).
Mix whipped cream with pineapple and marshmallows, set aside. Cook on low egg, sugar and vinegar until sugar is dissolved, then mix all together and chill.
Mix together with your hands and form into small 1-inch balls; bake at 350° on ungreased baking sheet for about 10 to 15 minutes or until golden brown.
Melt butter and unsweetened chocolate. Beat sugar, eggs, vanilla and flour. Add chocolate mixture; fold in nuts.
Cut all meat into quarters. Heat oven to 400°. Press or roll each biscuit into 4-inch round. Place 2 pieces of each meat and 2 pieces of each cheese on each round (more if desired). Top with onions. Top with remaining biscuits; press edges together to seal. Prick top with fork; sprinkle with poppy seed. Place on ungreased cookie sheets. Bake at 400° for 9 to 14 minutes or until golden brown. Let stand 3 to 4 minutes. Cut each in half. Makes 20 appetizers.
Take leftover mashed potatoes and dice small onion. Salt and pepper to taste. Mix well; roll into balls and flatten out. Have the grease hot. Place patties in hot grease and fry to golden brown.
Cook noodles in boiling water, salted. Drain. Brown ground beef; drain. Add spaghetti sauce and oregano. In a greased 1 1/2-quart or 2-quart baking dish, make layers in order using half each of noodles, cottage cheese, Mozzarella cheese and spaghetti sauce. Repeat. Bake at 375° for about 30 minutes.
Combine first 5 ingredients in a large saucepan. Bring to a boil on high heat and boil for 5 minutes. Remove from heat; add vanilla. Recipe can be easily halved, but decrease the time slightly. Serve over frozen yogurt or ice cream.
Cook beef until brown and drain. Stir in macaroni, sauce mix, water, chili powder, garlic and cayenne pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook 5 minutes longer. Place lettuce, green pepper, tomatoes, onions and olives in large bowl. Toss with beef mixture. Serve with tortilla chips. Makes 6 to 8 servings.
Mix all ingredients together in a bowl and pour into a 9 x 11-inch baking dish that has been sprayed with Pam. Bake at 350° for 30 to 35 minutes. Let cool 5 to 10 minutes and cut into squares.
Melt butter or margarine and add brown sugar and vanilla. Mix together flour, baking powder, baking soda, eggs and salt. Mix all ingredients together well. Spread in lightly greased 13 x 9-inch pan. Sprinkle chocolate chips and chopped nuts over mixture. Bake 30 minutes in a 350° oven.
Cook chicken, skin and debone. Cube chicken and put in 13 x 9-inch pan. Mix together soups and sour cream and pour on chicken. Mix stuffing according to directions and put on top of chicken mixture. Bake 1/2 hour at 350°.
In saucepan, cook the dates in hot water for 5 minutes. Remove from heat and stir in the walnuts, butter and honey; let cool, then stir in the egg, vanilla, flour and baking soda. Pour into greased bread pan. Bake in preheated 325° oven for 1 hour and 10 minutes or until toothpick comes out clean.
Cream shortening and sugar together; mash three bananas into this. Add cream, eggs and lastly flour with soda in it. Bake in loaf pans at 350° until toothpick comes out clean.
To make sauce, in saucepan sprayed with nonstick cooking spray, cook mushrooms and onion until tender. Add soup, water, milk, wine, paprika, thyme and pepper. Heat; stir occasionally.
Drain pineapple and oranges. Cut oranges into little pieces. Mix with dry jello. Stir in Cool Whip and cottage cheese. Chill and serve.
Cook squash until tender, drain; add cheese, pimentos, margarine, salt, and sugar. Place ritz crackers in baking dish; pour mixture on crackers crumbs. Using more crackers, crush, stir in melted margarine, place on top and brown in oven.
Mix together all ingredients. Add salt, pepper and garlic to taste. Put mixture into greased pie pan. Bake at 350° for 40 to 45 minutes. This is good served hot or cold.
Drain clams. Melt butter. Cook onion. Add following ingredients. Stir until cheese is melted. If it gets too thick, add more sherry.
In large bowl, mix first 3 ingredients until well blended, then stir in the rest. Chill 1 to 2 hours before serving.
Beat eggs. Add rest of ingredients. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce oven temperature to 300° and bake 45 to 50 minutes (until pie is set).
Cream shortening and sugar. Push to one side of the bowl. Beat eggs in the other side and then blend together. Mix molasses with water. Sift dry ingredients together and add alternately with liquid, beating only enough to mix. Drop by teaspoonfuls on cookie sheets. Bake at 375° for 15 minutes.
Cube removed crusts. Put in bottom of greased casserole. Combine chicken, onion, green pepper, celery, Miracle Whip, salt and pepper; spread over cubed bread in casserole. Cut bread slices into triangles and put on top of chicken mixture. Beat eggs well and add 1/2 cup or more milk; pour over all, being careful to apply to each triangle of bread. Let stand in refrigerator overnight. Before baking, cover top with can of mushroom soup mixed with enough milk to make consistency of gravy. Bake 1 hour at 325°. Sprinkle grated cheese over top the last 10 minutes. Makes 6 servings.
Place cooked rice and cooked raisins in 9 x 12-inch baking dish. In large saucepan (preferably Teflon), warm 3 cups of milk. In large mixer bowl beat, with mixer, eggs, sugar, cinnamon and cornstarch with remaining 1/2 cup of milk. Add condensed milk to this mixture and beat well. Add entire mixture to warm milk on stove and heat, stirring, until it begins to thicken. Add vanilla extract. Pour mixture over rice and raisins and stir well. Sprinkle with nutmeg. Cool and refrigerate.
Preheat oven to 325°. In a large bowl, combine all ingredients. Into a well-greased mini muffin pans, spoon mixture. Bake 20 minutes or until golden. Makes about 24 appetizers.
In saucepan, mix together the sugar, butter and milk. Bring to a boil. Add all dry ingredients. Quickly drop from teaspoon onto wax paper and cool. Makes 3 to 4 dozen.
Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower and celery. Cook for 2 minutes. Add bell pepper and sugar peas. Cook for two minutes. Add sweet & sour sauce. Bring to a boil and cook for 1 minute, covered. Serve vegetables while hot. Makes 4 to 6 servings.
Melt margarine, peanut butter and chips. Pour over Crispix cereal and mix to coat. In a paper sack, put in powdered sugar. Add coated cereal and shake. Store in covered container.
Preheat oven to 375°. Butter the bottom of a pan or glass casserole dish. Cut up chicken into small chunks and then put in the pan. Add your cream of chicken soup and slightly blend in with chicken. Mix in a couple of tablespoons of wine, if desired. Then add a layer of sliced Swiss cheese on top. Last sprinkle your bread crumbs or crumbled crackers for a top layer. Cook 40 to 45 minutes and serve.
Combine the peanut butter and sugar; mix well. Stir in egg and vanilla. Make in 3/4-inch ball; flatten on ungreased cookie sheet. Bake at 350° for 10 minutes. Cool on cookie sheet before removing.
Mix crust. Melt 1 stick of oleo in baking dish. Roll crust in rectangle and spread 2 cups of well-drained fruit (of choice) on crust. Roll crust and fruit up like a jelly roll. Cut and place in buttered dish-cut side up. Mix 2 cups of sugar (if blueberries, add 2 cups water), add juice of 1 lemon. Pour over roll and bake until done at 350°.
Mix drained blueberries, pineapple with juice and sugar. Coat mixture with cinnamon to taste. In a lightly greased 9 x 14 pan, pour mixture. Sprinkle dry cake mix over top of mixture. Dot with slices of butter generously. Sprinkle with cinnamon and pinch of sugar. Top with pecans. Bake at 350° for 45 minutes. Serve with vanilla ice cream.
Combine. Pour into unbaked pie shell. Bake 50 minutes in a 350° oven.
Cook egg noodles as directed. Drain. Add layer of noodles, browned ground beef, sauce and cheeses. Cover with foil. Bake at 350° for 1 hour.
Heat oven to 350°. Wash wings and place in a single layer in large aluminum pan. Sprinkle generously with garlic salt. Bake for 1 hour. Drain wings.
Combine egg, oats, salt and pepper to taste. Add turkey and mix well. On waxed paper, pat mixture to a 12 x 9-inch rectangle. In saucepan, cook onion and celery in margarine until tender. Stir in sage, thyme, pepper and salt. Toss with bread cubes and 2 tablespoons water. Spread on meat mixture. Roll up meat, jelly roll style, starting from narrow end; press edge to seal. Seal ends. Transfer roll, seam-side down, to greased loaf pan. Halve bacon strips crosswise atop turkey roll. Bake, uncovered, at 325° for 60 minutes.
Preheat oven to 350°. Put tablespoon oleo in Bundt pan. Add marmalade. Sprinkle with pecans. Mix brown sugar and cinnamon. Set aside. Separate biscuits. Dip biscuits in melted oleo, then in sugar mixture. Stand biscuits on end in pan, spacing evenly. Sprinkle with remaining sugar mixture and drizzle with remaining oleo. Bake near center of oven for 30 to 40 minutes or until brown. Cool upright in pan 5 to 10 minutes. Invert onto serving pan. Makes 18 to 20 servings.
Tear romaine into 2-inch pieces; wash, dry and refrigerate. Combine in processor garlic, capers, anchovies, egg yolks, dry mustard, lemon juice and 1/2 teaspoon pepper. Add olive oil and process until dressing is like mayonnaise. Refrigerate 30 minutes. Place romaine in bowl with 1/2 teaspoon pepper. Pour dressing down the sides of the bowl, lifting the lettuce to coat leaves evenly. Add croutons and Parmesan cheese and serve.
Arrange sliced sweet potatoes in greased 1 1/2-quart casserole. Combine flour, salt and brown sugar; sprinkle over potatoes. Dot with butter, then marshmallows and almonds. Cover with cream. Bake at 350° for 40 to 45 minutes, until bubbly and marshmallows brown.
Brown pork chops (remove from pan). Saute onions and green pepper, chopped small, in same pan. Add garlic last. Add tomatoes and pork chops to pan. Cover and simmer for 15 minutes. Uncover and simmer for 15 minutes more. Serve with hot rice.
Mix milk and bourbon together. Add cherries, pineapple, vanilla wafer crumbs and pecan halves. Mix well and divide into 2 rolls. Will be sticky at first. Roll each roll in confectioners sugar, then wrap in wax paper and refrigerate. You can grind the vanilla wafers in blender. Be sure to use pecan halves. If dough is too sticky when rolling, keep a small bowl of bourbon nearby and dip fingers in bourbon before rolling. After refrigerating overnight, you can cut into rolls. Keep refrigerated at all times.
Rinse and scrub potatoes. Pat dry. Bake at 375° for 1 hour. Cut a thin slice off the top of each potato. Carefully scoop out the pulp. Put in a bowl. Separate eggs. Add yolk to potato pulp. Stir and blend until smooth. Add butter, cream, onion, bacon, salt and pepper.
In mixing bowl, combine 2 cups flour, yeast, potatoes, oil, sugar and salt. Beat at low speed for 1/2 minute. Add warm water and at high speed, beat for 3 minutes. Work in the rest of flour by hand. Cover and refrigerate for 2 hours; punch down and turn out on floured board. Work slightly. Cover and let rest 10 minutes. Shape into buns and place on greased pan. Let rise until doubled their size. Bake at 400° until done (usually about 20 minutes).
Preheat oven to 350°. Grease and flour a 15 1/2 x 10 1/2-inch pan. Bring to boil the first 3 ingredients; set aside to cool. Sift together the next 3 ingredients. Beat eggs and sour cream together. Add cocoa mixture, then add dry ingredients. Batter will be very thin. Pour into pan; bake for 20 minutes. While still warm, mix the next 6 ingredients and spread on cake.
Cut shortening into flour; add remaining ingredients and mix well. Knead dough on floured surface and roll into 1/2-inch thickness. Cut biscuits and place on greased pan. Brush with melted butter. Bake until lightly brown at 400°.
Mix all together. Put into loaf pan and cook at 400° until brown on top, about 1 1/2 hours.
Mix all ingredients together except honey. Spread popcorn mixture on cookie sheet; drizzle honey over all. Place popcorn in a 150° oven and cook until honey has coated mixture (20 to 30 minutes).
Dissolve jello in boiling water. While hot, add sugar and cranberries. Let cool. Add pineapple, nuts and apples. Pour into jello mold or baking dish, 9x 13-inch. Chill until firm.
Chop first three ingredients and bring to boil last five ingredients. Pour over cabbage and let chill overnight.
Using a greased oblong pan, add ingredients in layers as listed. Bake at 350° for 1 hour.
In a bowl, combine crab, bread crumbs, egg, mayonnaise, vegetables, and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.
Heat oil in large saucepan. Add onion and garlic; cook, covered, over low heat for about 5 minutes. Uncover pan, stir in	cumin and black pepper. Saute for 2 to 3 additional minutes. Add oregano, potatoes, green chilies and chicken broth. Optional jalapenos or Green Sauce can be added at this time. Bring to boil. Cover and simmer slowly for 45 minutes. Serve very hot with shredded Monterey Jack cheese sprinkled on top, if desired.
Mix together smoothly with faith in God. Add 2 tablespoons of wisdom, 1 teaspoon of flavoring of nature. Then sprinkle generously with faithfulness.
Chill all ingredients; mix well. Spoon scoops of lime sherbet into mixture. Makes 40 servings.
Boil chicken with onion salt and bay leaf. Bone the chicken. Mix soup, rice and broth and pour into 9 x 13-inch baking dish, reserving 1 can of soup for top. Place chicken pieces on soup mix. Cover with 1/2 can of onion rings and rest of soup. Bake at 350° for 35 minutes. Sprinkle rest of onion rings on top and bake another 5 minutes. Brown lightly and serve hot.
Mix lime juice, pineapple juice, bourbon and rum. Pour into a punch bowl over ice and add club soda. Chill.
In a Tupperware Fix 'N Mix bowl, put flour. Do not sift. Make a well in the bottom.
Mix first 7 ingredients together. Mix remaining ingredients together. Add to lettuce mixture and mix.
Place strawberries, butter and confectioners sugar in blender container; place top on container. Blend on high until smooth and well mixed. Serve on waffles, pancakes or toast. Store in covered container in refrigerator.