HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix ingredients and put in greased loaf pan. Cook 1 hour. Great toasted.
Mix all ingredients in an ungreased 1 1/2-quart casserole or baking dish. Cover and bake at 350° for 55 to 60 minutes or until macaroni is tender. Serves 5.
Cream first two ingredients. It helps to melt one stick of butter. Add next three ingredients and knead until well blended. Knead in Rice Kripsies.
Mix bran, flour, sugar, soda and salt in a large bowl. Add beaten eggs, shortening, butter and milk; mix well. Fill baking cups 2/3 full. Bake in preheated oven at 400° for 15 to 20 minutes.
Spread pie filling in bottom of a 9 x 13 x 2-inch pan. Partially drain pineapple and spread on top of pie filling. Sprinkle cake mix over pineapple. Sprinkle walnuts on top of cake mix. Dice butter and sprinkle over walnuts. Bake at 350° for 1 hour. Cool before serving.
For Roux: Melt one stick oleo; lightly brown with 2 tablespoons flour and set aside.
Layer chicken in buttered baking dish. Mix sour cream and soup together; spread over chicken. Mix oleo and cracker crumbs; spread over soup mixture. Sprinkle with poppy seed. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Preheat oven to 375° on Bake. Lightly grease, or spray with Pam, a Bundt cake pan. Wash, peel and chop onion. Place the chopped onion in a frypan. Place ground beef in the frypan with the chopped onion and brown the meat over a medium heat. When the meat has browned, then turn the heat down to a lower temperature and drain the oil from the browned meat into an empty can. Measure the catsup, mustard and soup and add to the frypan with the meat. Simmer and stir the meat and sauce mixture over a medium heat for 5 minutes. Crack eggs in a small bowl and beat them with a rotary beater. Place the beaten eggs in a small mixing bowl. Measure milk, margarine and Bisquick and add to the beaten eggs. Stir the batter mixture until it is smooth.
Marinade: Thoroughly mix onion soup, cranberry sauce and dressing. Place chicken in dish; marinate for 5 or 6 hours or overnight.
Cream shortening and sugars; add egg, oil and vanilla. Sift flour, salt, soda and tartar together and add to creamed mixture. Blend well. Add oatmeal and coconut. Fold in Rice Krispies and chips. Bake at 350° for 12 minutes by dropping teaspoon size mounds on ungreased cookie sheets. Let cool 2 minutes on pan, then remove to a rack.
Cook macaroni as directed in boiling water until tender. Drain and set aside until ready to combine with beef. Brown beef and drain well. Saute onion and pepper in butter. Combine beef, onion and pepper with salt and flour. Add wine, chili sauce and Worcestershire sauce and bring to a boil. Remove from heat. Toss with cooked and drained macaroni. Fold in the cheese, reserving enough cheese to garnish.
Dissolve 1 large box lemon or lime jello in 2 cups boiling water. Place in refrigerator until it thickens slightly. In a bowl, mix cottage cheese, miniature marshmallows, crushed pineapple with juice, light mayonnaise and chopped nuts. When jello starts to congeal, add other ingredients. Mix well. Pour into mold and return to refrigerator for at least 4 hours.
Sprinkle potatoes with vinegar; let stand 1 hour. In another bowl, toss tomatoes and green beans with vinaigrette. Let stand 1 hour. Arrange salad greens on platter. Place potatoes in center; surround with tomatoes and green beans. Garnish with anchovies, capers and olives. Serves 4.
Melt butter; add spices. Place chicken in baking pan. Brush on butter mixture. Bake at 350° for 45 minutes to 1 hour. Makes 4 servings.
Mix Bac*Os, cheese, onion and chili sauce thoroughly. Spread on crackers. Place on rack of broiler pan. Set oven control at broil. Place 3 to 4 inches from heat. Toast 2 to 3 minutes or until cheese is bubbly. Serve hot.
Melt oleo in a large skillet. Add other ingredients, cover and cook over medium heat for 15 minutes.
Bring to boil all ingredients EXCEPT the orange juice.	Simmer for 10 minutes and remove spices. Add 1 cup orange juice.	Store in refrigerator. Serve hot or cold.
*Or use 1 or 2 cups cooked cubed chicken, turkey or ham. I also add a vegetable (10 ounce package, cooked) that goes well with cheese sauce; i.e. broccoli, cauliflower, carrots, Brussels sprouts, etc.
Stir together baking soda and cornstarch in saucepan. Add water and cook over medium heat, stirring constantly. When mixture is consistency of moist mashed potatoes (10 to 15 minutes), turn out on a plate and cover with a damp cloth. As soon as play clay cools enough to handle, pat until it is smooth, then it's ready to use. Make shapes and designs, color with food coloring or paint. Great for Christmas ornaments. Can protect with varnish or clear nail polish.
Mix rhubarb with soda. Mix berries with sugar. Let stand 5 minutes, then combine. Add cornstarch and 1 tablespoon water. Boil for 1 minute. Pour into large pie pan. Mix remaining ingredients. Spoon batter onto hot fruit and spread to cover. Bake at 400° for 20 minutes.
Pop the corn, measure and put into roasting pan. Cook brown sugar, butter and Karo until rolling boil; boil 5 minutes. Add soda and vanilla. Stir fast and pour over corn. Toss and mix. Bake 1 hour, stirring every 15 minutes.
Cream together butter and sugar until smooth and creamy. Add eggs, one at a time. Add salt. Stir in chocolate syrup, flour and vanilla. Add nuts and stir to blend well. Turn into greased and lightly floured 8-inch square microwave-safe pan or dish. Microwave at High power for about 3 minutes. Let rest for 3 minutes. Microwave on High power for another 3 minutes and let rest for 3 minutes. Finally microwave at High power for 2 more minutes or until batter is set and done to your liking. Let rest in pan for a couple of minutes or until almost cool. Cut into squares. Remove from pan and garnish with nuts or powdered sugar. Turn dish a half turn after each 3 minutes if your microwave oven is not a rotating one. Shield top corners of dish to assure even cooking. Makes 16 to 18 brownies.
Prepare popcorn as directed on package. In bowl, combine popcorn with shredded cheese, olives and jalapeno pepper. Makes 12 cups.
Make pastry for an 8-inch two crust pie. Remove skins from grapes; save skins. Put pulp in saucepan and bring to a boil. While hot, put pulp through a strainer to remove seeds. Mix strained pulp with skins and add sugar, flour, lemon juice and salt. Pour grape mixture into pastry lined pie pan. Dot with butter. Wet edge of pastry. Place top crust on filling, leaving 1/2-inch of crust hanging over edge of pan. Fold excess under edge of bottom pastry. Seal by pressing upper and lower pastry together on edge of pie pan. Build up fluted edge. Brush top crust with a mixture of milk and a little sugar. Bake 40 minutes at 400°.
Combine all ingredients in large bowl. Knead until smooth. Shape mints in candy molds and place on baking sheets. Cover with a paper towel and let dry. Remove from molds and store in an airtight container. Yields 6 dozen.
Cook onion in 2 tablespoons butter until tender, not brown. Blend in flour, salt, pepper, undrained mushrooms, cream and sherry. Cook and stir until thickened. Add turkey or chicken, ham and nuts. Pour in 1 1/2-quart casserole dish. Top with cheese. Mix crumbs and butter and sprinkle around edges of casserole dish. Bake at 400° for 25 minutes until brown.
Prepare cake mix using package directions. Cool and cut in 2-inch squares. Prepare pudding mix using package directions. Layer cake cubes, pudding, strawberry preserves and whipped topping, with whipped topping on top. Decorate with fresh strawberries and almonds.
Mix jello and water; while hot, add sherbet. Chill. When jello begins to thicken, add fruits and marshmallows.
Combine flour and salt. Cut in shortening with pastry blender. Sprinkle with water, toss lightly with fork.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch or 2 (9-inch) or 3 (8-inch) round cake pans.
Sift flour, soda and salt. Beat butter, margarine, brown and granulated sugars, egg, milk and vanilla in large bowl. Stir in flour mixture alternating with oil until mixed. Stir in corn flakes, oats and chocolate bits. Drop by teaspoon 2 inches apart. Bake at 350° for 12 minutes. Makes 7 dozen.
In a large mixing bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8 1/2 x 4 1/2-inch bread pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30 to 40 minutes. Cool on a wire rack. Yield: 1 loaf.
In small saucepan, cook butter, onion and celery for about 30 minutes on medium to low heat. Crumble cornbread and loaf bread together. Pour chicken broth over breads. Add cream of chicken soup and 1/2 cup water. Mix well. Add butter, onion and celery and mix well. Add sage. Cook at 400° to 450° for 45 minutes to an hour or until brown.
Trim veal of excess fat. Heat 1 tablespoon of the butter until foamy. Saute apple slices until tender and lightly browned. Remove. Keep warm.
Combine macaroni, water and 1/4 teaspoon salt in a deep 2-quart casserole. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 10 to 12 minutes, or until macaroni is tender, stirring after 5 minutes. Drain well; set aside. Place 1/4 cup butter in a 4-cup glass measure; microwave, uncovered, at High 55 seconds or until melted. Blend in flour and 1/4 teaspoon salt, stirring until smooth. Gradually stir in milk; microwave, uncovered, at High 5 to 6 minutes, or until thickened, stirring after every minute. Add cheese, stirring until melted; stir in pimiento.
Undercook the broccoli. Drain and cool. Mix with all the remaining ingredients and chill.
Pour entire potato mixture including broth into white sauce. Simmer on low. Do not let scorch.
Sprinkle meat tenderizer onto steaks. Cut steaks into 1-inch strips. Place oil in hot skillet. Put steak strips into skillet and brown. Cut peppers and onions into strips and add to meat. Add Worcestershire sauce and soy sauce. Add stir-fry seasoning following instructions on package. Simmer until peppers and onions are cooked. Serve over rice. Makes 6 servings.
Cover cucumbers, onions and salt with water; let stand 2 hours. Drain and add, sugar, vinegar, 1 cup water, mustard and celery seed, ginger and turmeric. Cook until tender (do not overcook). Pour in jars and seal immediately.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple in pan; spread evenly. Dump in cherry pie filling and spread into even layer. Crumble dry cake mix onto cherry layer, spreading evenly. Sprinkle pecans over cake mix. Put butter slices evenly all over the top. Bake at 350° for 45 to 50 minutes.
Add rice to milk. Cook, covered, in top of double boiler, until rice is tender. Beat egg yolks. Add 4 tablespoons sugar and salt. Stir some of the rice mix into beaten yolks, then add yolks to hot mixture. Cook for 2 minutes; stir constantly. Remove from heat. Add vanilla. Beat egg whites until stiff; add 2 tablespoons sugar. Fold beaten whites into custard. Chill and serve.
Boil noodles for least time listed in directions (a little stiff). Drain, rinse in cold water to cool noodles and in mix in dressing. Chill for 20-30 minutes. Add salt and pepper to taste. You can try different variations to this recipe to taste (i.e. add mixed vegetables, bacon bits, or use different dressings).
Place 1 chicken breast on foil. Top with dressing, a slice of tomato, pat of butter, garlic powder, lemon juice, salt, pepper and shredded cheese. Wrap. Repeat for additional pieces. Bake 425° for 30-45 mins.
In a 3-quart casserole, place oil, mushrooms, onion and garlic. Microwave at High (10) for 2 to 4 minutes until tender. Add chicken. Microwave at High (10) for 6 to 8 minutes. Turn over. Add wine or chicken broth, Italian seasoning and basil. Microwave at Medium (5) for 5 to 8 minutes. Spread spaghetti sauce over chicken and sprinkle with Parmesan and red pepper flakes. Bake at 350° for 20 to 30 minutes.
Combine all ingredients, except 1 cup pecans. Refrigerate until well chilled, about 1 to 1 1/2 hours, then form into ball and roll in remaining chopped pecans. Refrigerate until ready to serve. Serve with assorted crackers.
Combine milk, sugar and oleo. Bring to a boil. Boil 5 minutes over low heat. Remove from heat. Stir in peanut butter, then marshmallow cream. Add vanilla. Beat well and pour into greased pan.
Blend molasses, egg substitute and buttermilk together. Sift the dry ingredients together and gradually add to liquid ingredients and mix well. Pour mixture in a Bundt pan and bake in a preheated 350° oven for 35 minutes. Makes 12 servings.
Bring chicken to boil, then simmer 45 minutes. After cools, pick chicken off the bones (can use boneless). Melt butter in casserole dish. Layer 1/2 bag of crumbs (Pepperidge Farm), chicken and soup, then add the rest of crumbs as topping. Pour broth over the top. Bake at 350° for 1/2 hour.
Dissolve gelatin in water. Add sherbet; blend well. Chill until slightly thickened. Fold in pineapple and oranges. Turn into 2-quart mold; chill until firm. Unmold; garnish as desired.
Drain water chestnuts, bamboo shoots and pimientos. In a large cast-iron Dutch oven, stir-fry chicken in oil until tender. Add chopped onion, celery and bell pepper. Saute until tender. Add bamboo shoots and water chestnuts. Cool altogether for 10 to 15 minutes. Stir in cashews and pimientos. Add 4 to 5 cans broth. Bring to a boil; cook 10 to 15 minutes longer. Mix garlic powder and cornstarch with soy sauce; blend well. Add to chicken. Cook and stir until slightly thickened. Serve over hot cooked rice.
Combine the beaten eggs, salt and melted butter. Add the milk or water, a little at a time to the mixture. Use like any other pancake batter. The batter will be very thin.
Cut bread into 1-inch cubes. In large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours or overnight. Cut apple pie slices in half. Stir apple slices and all remaining ingredients into chilled mixture. Pour into a greased 9 x 13 x 2-inch baking pan. Bake at 350° for 45 to 50 minutes or until firm. Cut into squares. Serve warm or cold with whipped topping or ice cream. Yield: 12 to 15 servings.
Put fat and water in a small saucepan and stir over high heat until fat is melted and liquid is boiling rapidly. Add flour all at once. Raise saucepan a few inches over heat and stir briskly. The paste will come away from the sides of pan and form a smooth ball in center. Cook, stirring for 30 seconds longer.
Using a metal spatula, fill crumb crust with 1 1/2 cups softened ice cream. Freeze to harden. Spread 3/4 cup Mrs. R's Hot Fudge Topping (room temperature) on hardened ice cream. Freeze. Repeat with second layer, using 1 1/2 cups ice cream. Spread with whipped topping. Serve frozen. Garnish with chocolate curls.
Pour sugar over cabbage and onions. Mix together vinegar, oil, sugar, salt, mustard and bring to a boil. Pour over chopped cabbage and onions. Put a tight lid over cabbage mixture and put in refrigerator for at least 4 hours.
To prepare fruit, select large, firm, tart strawberries. Wash and drain berries. Remove caps. To make preserves, combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat fruit mixture to boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 122°F, or until the syrup is somewhat thick, about 15 to 20 minutes. Remove from heat; skim. Fill jars and adjust lids. Process in boiling water for 5 minutes. Remove jars from water. Cool and store. Yield 4 half pint jars.
Mix cream cheese, salsa and salt until well blended. Spread cheese mixture in microwavable pie plate or bowl. Microwave on High for 3 or 4 minutes or until thoroughly heated, stirring every 2 minutes.
Prepare lasagna noodles according to package directions; drain. In large skillet, combine sausage, ground beef, onion and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat. Simmer 20 minutes. In medium bowl, blend Ricotta cheese, egg, parsley and 1/2 teaspoon salt. Spoon 1 1/2 cups meat sauce into 9 x 13-inch baking dish.
Cook rhubarb and 3/4 cup sugar. Cool and then add milk, beaten egg yolks and flour mixed with rest of sugar, salt and vanilla. Pour into unbaked pie shell. Bake 45 minutes at 350°. Cover with meringue and bake until brown.
Pour concentrate into a medium punch bowl. Add remaining ingredients, stirring gently to mix. Add ice rings and orange slices before serving. Makes 2 quarts.
Cream shortening and sugars; add vanilla. Beat in eggs, flour, salt and soda. Add nuts and chocolate chips. Place on cookie sheet. Bake at 350° for 12 minutes.
Put 1/2 box raisins and 1/4 cup sugar in pan. Cover with water and cook until soft. Drain; set aside until cool.
Mix sugar and 1 t. cinnamon. Roll each piece of biscuit in this mixture. Lightly drop into ungreased bread pan. Mix remaining ingredients into sauce pan. Bring to a boil and pour over biscuits. Bake at 350 degrees or until done. Turn onto plate.
Cream together margarine and sugar. Add egg and flour. Stir in vanilla. Divide dough into 3 parts. Roll into a log about an inch thick. Place	in refrigerator overnight. Slice and place on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix ingredients well. Pour into a 9-inch deep crust. Bake at 350° until done.
Mix jello, sugar and water. Reserve 1/4 cup of jello mixture to add to topping. Add pineapple, including juice, and strawberries to jello mixture; place dish in refrigerator a while to congeal. When jello mixture is stiffened, beat remaining ingredients together and spread on top of salad. Sprinkle top with nuts, if desired.
Shuck corn and cut off cob. Place all ingredients into pan and bring to a boil. Cook 5 minutes. Cool. Put into containers and freeze.
Bake pie shell and let cool. Beat 1 large package of cream cheese and the powdered sugar together until nice and smooth. Cover the bottom of the pie shell with the mixture. Mix together cornstarch and sugar; add water. Cook together, stirring constantly, until thick. Remove from the heat and add jello, stirring well. Let it cool. Fill pie plate with sliced peaches. Pour cooled syrup over peaches and refrigerate until set. Cover with Cool Whip.
Steam cabbage for 10 minutes. Grease bottom of dish. Place layer of cabbage. Spread with layer of Cheddar and mushroom soup, mixed. Add layer of sliced onion, followed with layer of stuffing mix, layer of cabbage, soups and onion, ending with stuffing mix. Dot with butter. Bake for 45 minutes at 350°.
Melt margarine in saucepan. Add sugar and milk. Bring to boil. Boil 4 minutes. Stir in pineapple and coconut. Frost cake.
Preheat oven to 350°. In large bowl, combine pasta, pasta sauce and pepperoni (reserve some pepperoni slices for topping). Coat 2-quart baking dish with vegetable cooking spray. Spoon mixture into dish. Top with cheese and reserved pepperoni. Cover. Bake 30 minutes or until hot.
In large bowl, add yeast to water. Add salt and sugar. Add enough flour to make a stiff dough. Let rise to double size. Knead. Make into rolls. Bake. Makes about 15 rolls.
Cook and drain broccoli. In baking dish, layer broccoli, then layer of chicken. Set aside. Mix together the soup, mayonnaise and lemon juice and pour over chicken. Sprinkle cheese over soup mixture. Mix bread crumbs and butter and sprinkle over top. Bake at 350° for 30 minutes or until crust is brown and bubbly.
Mix bananas, juices and sugar with 7 cups water, stirring until sugar is dissolved. Freeze in refrigerator trays. Fill large glasses 1/3 full of frozen mixture; fill glasses with ginger ale. Stir to blend.
Cook noodles; drain well and add 1 stick of margarine. Beat six eggs and combine with noodles and remaining ingredients. Place in well-greased casserole dish (9 x 13-inch). Bake at 350° for 30 to 40 minutes and uncovered for an additional 5 to 10 minutes. Enjoy!
Combine caramels and cream. Cover and cook until melted (2 to 3 hours) on low in crock-pot. Stir in marshmallows and extract. Continue cooking 1/2 to 1 hour longer. Serve with apple wedges, pound cake, doughnuts and marshmallows.
Melt butterscotch chips and chunky peanut butter together on low heat. (I use a double boiler.) Then crunch up the noodles and stir them into the butterscotch mixture. Spoon drop onto cookie sheet (about tablespoon size) and put in fridge until cookies set - about 15 minutes. Makes 4 dozen cookies.
Butter bread on both sides. Place in 13 x 9 x 2-inch baking dish. Cook and drain sausage. Spread sausage over bread. Sprinkle with cheese. Combine beaten eggs, milk and salt. Pour it over the bread; cover and chill overnight. Remove from refrigerator 15 minutes. Bake at 350° for 45 minutes.
Add everything but cheese and bread to milk. Layer bread, cheese, bread and cheese. Pour milk mixture over layered mixture. Bake, uncovered, in 2-quart casserole. Bake in a pan of water for 1 hour at 325°.
Dissolve jello in water and melt strawberries in jello. Put in walnuts and pineapple. Pour half of mixture in a mold and chill for 2 to 3 hours. Spoon sour cream over mold and then pour the rest of the mixture over sour cream. Chill for 24 hours.
In small bowl, mix mayonnaise and vinegar. Set aside. In large bowl, add potatoes, eggs, onion, green pepper, pickle relish, celery, celery seed, salt and pepper. Toss. Pour mayonnaise mixture over tossed potato mixture and mix well.
Cook and cut chicken off the bone. Cook onions, peppers and mushrooms in a little oil. Cook spaghetti (rice); mix all ingredients well. Sprinkle bread crumbs on top and bake in 350° oven about 1 hour. Add broth from chicken when needed. Serves 12. (I bake this in a 9 x 13-inch baking dish.)
Melt the butter in a bowl in the microwave, then pour into the bowl of flour and make a dough ball. Then spread it out into a deep baking pan. Then spread the walnuts on it. Bake until the crust is a light brown. Take out and let cool. While the crust is baking, mix 2 large bowls of Cool Whip, 2 1/2 cups of the confectioners sugar and the cream cheese into a big bowl. Use the mixer to mix it together. Mix the pudding and milk into another bowl. Mix until thick. After the crust is cool, pour the mixture of Cool Whip and etc. Spread on top as the first layer all of it. Then add the pudding and top it off with the rest of the Cool Whip. Keep in the fridge until ready to serve.
Mix all ingredients in medium bowl. Shape into 8 or 9 meatballs. Bake in a 350° oven for 40 minutes or fry. Serve with Spaghetti Sauce. (Recipe under Sauces.)
Dissolve candies in boiling water; add gelatin, stirring until dissolved. Chill until partially set. Fold in applesauce. Turn into a 10 x 6 x 2-inch dish and chill until firm. Cream remaining ingredients together and spread over gelatin mixture. Chill. Yield: 8 servings.
Fry bacon until crisp; add sugar and cornstarch to the bacon drippings; blend well. Add salt, pepper and vinegar. Heat until boiling and mixture thickens. Stir in onion and beans. Cover and simmer over low heat 20 to 25 minutes. When ready to serve, crumble bacon and add to mixture.
Cream together sugar, butter and egg. Add flour, baking powder, salt and cinnamon. Mix well with hands until crumbly. Use 1/2 mixture to line cookie sheet. Pour on pie filling, one on each end (if you use two different kinds). Cover with rest of mixture. Bake at 375° for 40 to 45 minutes. While warm, not hot, spread 2 cups powdered sugar, mixed with water, on top (thin enough to drizzle over top).
Dissolve jello in 1 cup boiling water and allow to cool. Cook rhubarb and add 1 cup sugar to make sauce. Stir into jello and allow to cool. Add the apple and nuts. Mix and allow to set.