HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and place in greased baking dish. Top with 1 cup crushed cornflakes and 1 cup chopped almonds. Bake at 350° until bubbly.
Put the cider in a crock-pot. Add the red hots; let simmer for about 1 hour. Pour and serve with a cinnamon stick, if desired.
Place bacon in 12-inch Dutch oven	and cook for 15 minutes until bacon is crisp. Add onions, cover and cook for 10 minutes until onions are limp. Mix potatoes with onions and bacon, cover and cook, stirring once until potatoes are tender when pierced with a fork, about 25 minutes. Drain or spoon out grease. Salt and pepper to taste.
Blend butter, sugar and vanilla together; mix in sifted flour. Add chocolate chips. Bake 25 minutes at 350°. Do not overbake. Cut into squares while warm. Chill before serving.
Into a heavy, buttered, 2-quart saucepan, add sugar, milk, syrup, salt and chocolate, stirring constantly over medium heat until chocolate melts. Reduce heat; cook until mixture forms a soft ball (232°), stirring only when necessary. Remove from heat immediately and set pan in cold water. Add butter, but don't stir. When mixture cools to 180° (pan bottom warm to touch), add vanilla and beat vigorously by hand, without stopping, until mixture starts to lose gloss. Immediately pour into buttered 9 x 9-inch pan. Score into squares with knife.
In a bowl, combine Italian dressing, orange peel, orange juice and dill weed. Score the flank steak slightly on both sides. Pour the dressing mixture over the steak and marinate at least two hours. Reserve the marinade and place the steak on a broiler pan sprayed with a non-stick oil. Broil the steak 4 inches from the heat for 5 minutes. Turn and broil 4 minutes longer for rare, or longer for desired doneness. Remove from the broiler to rest. Simmer the reserved marinade and vegetables for 5 minutes. Slice the steak diagonally and serve topped with the reserved marinade and the vegetables.
Pour boiling water over oats. Let stand 20 minutes. Then add brown sugar, sugar, shortening, eggs, baking soda, baking powder, salt and flour. Bake in an 8 x 13-inch pan for 35 minutes at 350°.
Mix dry ingredients. Add wet ingredients. Add tea last. Fold in berries. Use 9 x 13-inch pan or make into muffins. Bake at 350° about 28 to 30 minutes.
Combine the raisins, water and marmalade. Bring to a boil. Mix the sugar, cornstarch, salt and cloves with the raisin mixture. Cook and simmer until thick. Serve with ham.
Clean and trim vegetables. Slice thinly. Mix other ingredients and beat. Pour over vegetables and toss well. Let set overnight or several hours before serving.
Mix together and bring to a boil for 10 minutes. Serve with Tostitos, sour cream, avocado slices, jalapeno peppers, green onions, Monterey Jack cheese and picante sauce.
Peel and dice potatoes. Chop onion. Cover with water and cook until tender. Add remaining ingredients and cook over low heat. Ladle into serving bowls and sprinkle grated Cheddar cheese and bacon bits on top.
Preheat oven to 375°. Brown pork chops. Place in bottom of casserole dish. Add sliced onions on top of meat, then add carrots (slice and precook separately in water and drain). Add peas, tomato soup and 1/2 cup water. Bake 2 1/2 hours. First 1/2 hours, covered and last hour, uncovered.
Combine cereal, pretzels and crackers in a large plastic bag. Pour oil over mixture. Seal bag and toss to coat. Add seasoning mix. Seal bag and toss again until well coated. Makes 10 cups.
Cook peas until done, do not overcook. Chill peas for several hours or overnight. Combine peas with rest of ingredients. Refrigerate.
Mix in large bowl the eggs, Crisco and buttermilk. Add dry ingredients and mix well. Store in covered container in the fridge. Bake at 400° for 15 minutes. This can be kept in fridge for 6 weeks.
Line greased pan with peaches and juice. Sprinkle on brown sugar and dry cake mix. Dot with butter. Bake at 350° for 1/2 hour.
Mix all ingredients together. Bake in oven for 45 minutes at 375°.
Cream butter and sugar until fluffy; add eggs. Beat well. Stir in flour and salt. Dissolve soda in buttermilk; add to batter, mixing well. Stir in vanilla and apples. Spoon into well-greased and floured 9 x 5 x 3-inch loaf pan. Sprinkle on topping (recipe follows). Bake at 325° for 1 hour and 10 minutes, or until done.
Beat eggs and cottage cheese until smooth. Stir in corn; set aside. In large bowl, mix all other ingredients together. Combine with egg mixture; stir just until blended. Bake in muffin pan at 375° for 30 to 35 minutes. Serves 9.
Slice bananas. Layer bananas and vanilla wafers in a bowl. In another bowl, mix instant pudding and 1/2 of the milk asked for on the pudding box directions. Add condensed milk to pudding mixture and Cool Whip; mix. Pour this mixture over cookies and bananas. Refrigerate.
Beat butter at medium speed. Gradually add sugar, beating well. Add eggs one at a time, beating after each. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning with flour. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes. Cool 10 minutes. Remove from pan.
Grate cheese, mixing all ingredients with hands. Shape into small balls or patties. Bake at 375° for 12 minutes. Serve hot.
Dissolve Jell-O in boiling water; chill until partially set. Stir in applesauce, pecans and peach slices. Turn mixture into an 8 x 8 x 2-inch baking dish. Chill until set 3 to 4 hours.
Combine dry ingredients. Slowly add water and oil. Cook over medium heat, stirring until stiff. Let cool and knead. Store in Ziploc bags or containers. You can add food coloring, tempera paint, Kool-Aid, pumpkin spice, glitter or flavor extracts to the liquid for color and/or fragrance.
Mix all ingredients. Drop on ungreased cookie sheet. Bake at 375° about 10 minutes.
On skillet, place following items in the following order: chicken, potatoes, chicken bouillon, salsa del pato and salt. Place on range; cover and simmer for about 20 to 25 minutes. Stir occasionally. Serve hot with flour or corn tortillas. Serves about 8.
Soften	gelatin in cold water. Place in top of double boiler the pumpkin, milk, egg yolks, salt, sugar and spice. Cook 10 minutes over boiling water, stirring constantly. Stir in gelatin. Chill until thick. Beat egg whites until stiff, adding 1/2 cup sugar gradually. Fold pumpkin, vanilla and Cool Whip into egg whites. Pour into pie shell. Chill. Top with more Cool Whip. This is scrumptious!
Pour in unbaked pie shell for 30 minutes at 350°. Serve with ice cream or whipped cream.
Brown beef and onion in bacon drippings. Add pork and beans, tomato paste, tomato juice, bell pepper, salt, pepper and garlic. Bake at 400° for 1 hour. Top with bacon strips.
Mix all ingredients in small bowl. Especially good with banana or other mild fruit salads. Makes 1/2 cup dressing.
Cook onion and garlic in melted fat or oil until onion is tender. Add tomatoes, tomato paste, oregano, salt, sugar and pepper; mix well. Cover and cook slowly about 30 minutes until slightly thickened and flavors blend. Stir often during cooking. Stir in parsley. Spread sauce over bottom of 2 or 3-quart shallow baking dish. Arrange smelt in a single layer on sauce down the center of baking dish. Sprinkle with remaining 1/2 teaspoon salt and cheeses. Bake in oven at 400° for 15 to 20 minutes or until fish flakes easily when tested with fork. Serves 6.
Cook beef and pour off fat. Stir in tomatoes, enchilada sauce, cumin, salt and pepper. Bring to boil. Simmer 5 minutes. Pour half of meat sauce into 12 x 7 1/2 x 2-inch baking dish.
Place in a baking dish prepared as for a souffle baker. Sprinkle with cheese. Bake the corn for about 1/2 hour.
In a large pot or large crock-pot, combine all the ingredients. Simmer for 45 minutes to 1 hour. Add cut up fresh broccoli and sliced zucchini. Simmer just until broccoli and zucchini are tender.
Spread bread slices with butter or margarine. Cut bread in 1/2-inch cubes; set aside. In a large bowl, combine milk, eggs, salt and several dashes of hot pepper sauce; stir in bread cubes, cheese, corn and chilies. Turn into an 8 x 8 x 2-inch baking dish. Let stand for 1 hour at room temperature. Bake in a 350° oven for 55 to 60 minutes or until knife comes out clean in center. Serves 6.
Beat first 5 ingredients together and fold in strawberries. Bake at 350° for 25 minutes or until toothpick comes out clean.
Place ribs in large roasting pan. Cover. Bake in 400-degree oven for 30 minutes. Drain fat from ribs. Reduce heat to 325 degree. Return ribs cover, to oven for 1 hour. Drain fast again. Mix chili sauce, brown sugar, lemon juice, vinegar and onion. Pour over ribs. Cover and return to oven bake at 350 degree for 2-3 hours.
Cream butter; gradually add sugar and honey, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and mix well. Combine flour, salt, soda, cinnamon and ginger; add to creamed mixture. Stir in oats and dates, mixing well. Drop dough by teaspoonfuls onto greased cookie sheets; bake at 375° for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet. Makes 8 dozen.
Cut the onions into quarters and separate the layers. Cut the peppers into quarters and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan; mix so that the meat is completely coated. Marinate in the refrigerator for several hours (overnight is better). Before cooking, add tomatoes to the marinade and mix well to coat with the juices.
Mix oleo, Coca-Cola, Wesson oil and cocoa and bring to boil. Do not cook. Remove from heat and add miniature marshmallows; stir until dissolved.
Melt in double boiler the caramels, water and oleo. Gradually add hot caramel sauce to eggs, sugar, salt and vanilla, stirring well. Add pecans. Bake in uncooked pie shell at 400° for 10 minutes. Reduce heat to 350° and continue to cook for 40 minutes more.
Make marinade of soy sauce, lime juice, onion and garlic. Marinate chicken 3 to 4 hours. Remove from marinade; sprinkle with 5 spice and brush melted butter. Bake in a 350° oven for 45 to 50 minutes and sprinkle with 5 spice 15 minutes before baking is done.
Drain pineapple and cherries. Heat juice to just below boiling. Pour over Jell-O and stir until Jell-O is dissolved. Let cool. Add Coke, cherries and pineapple. Put in refrigerator. When Jell-O begins to thicken, chip up cream cheese into Jell-O and add pecans. Pour into mold and return to refrigerator until it gels.
Mix all ingredients and cook until thick, constantly stirring, over medium heat. Set off. Add 1 tablespoon butter and 1 tablespoon vanilla. Brown crust and have cooled. Whip egg whites for meringue. Add 1 tablespoon sugar. Pour filling into crust; cover with meringue. Bake at 400° until brown.
Mix unsweetened applesauce, lard and butter, salt, nutmeats and soda together. Add sugar, egg, flour and baking powder. Mix well, then add the cinnamon, cloves and raisins. Drop by teaspoon on cookie sheet and bake in 300° oven until brown.
Preheat oven to 450°. Brown onions and mushrooms in 3 tablespoons butter until tender. Remove from heat. Combine soup and vermouth and bring to a boil. Add half of the sauce to onion/mushroom mixture. Spoon equally into 6 buttered sea shells or ramekins. Top with parsley and chunks of tuna. Spoon on the remainder of sauce. Combine cheese and bread crumbs and sprinkle over each serving. Drizzle a small amount of melted butter over crumbs. Heat in oven for 10 minutes or until browned. Serves 6.
Combine egg, sugar, margarine and flour. Add vanilla, cinnamon and apples. Pour into pie shell. Do not use top crust over filling. Bake at 325° for 45 minutes.
Cut in shortening and flour. Make well and add egg, vinegar and ice water that have been mixed together. Mix all together with tips of fingers slowly and sparingly. Divide and roll out with flour dusting.
Mix last 7 ingredients together. Spoon mixture into hollowed out peppers. Place in microwave dish. Add about 1/2 cup water. Microwave on High for about 30 to 40 minutes, rotating once.
Beat egg yolks and sugar in 2-quart saucepan on medium speed about 30 seconds or until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; boil and stir 1 minute. Remove from heat. Place plastic wrap directly onto milk mixture in saucepan. Refrigerate 2 hours or until cool.
Mix mayo, cheese and oregano in bowl. Place chicken in baking dish and pour mixture over and bake at 375° for 45 minutes uncovered.
Mix (cream) butter and sugar. Add water and vanilla, mixing well. Add flour and pecans. Chill in refrigerator for at least 4 hours. Form in crescents and bake on cookie sheet for about 20 minutes at 325°. While warm, roll in confectioners sugar. Makes about 3 dozen.
Melt butter in small skillet. Add coconut and stir until well blended. Place cream cheese in a medium bowl; stir and add coconut mixture. Mix; chill in refrigerator for 1 hour. Roll the balls in the additional coconut. Chill until serving time. Leftover balls, frozen, can be kept indefinitely. Yield: 15 servings.
Mix all ingredients and bake at 350° for 20 to 30 minutes. As soon as cake comes out of the oven, poke holes all over the cake with a fork and pour topping on while hot.
Soak cabbage in cold water 2 to 5 minutes; drain. Mix soup, mayonnaise and milk; bring to a boil. Melt margarine in baking dish. Mix crushed corn flakes with margarine; spread in bottom of baking dish (save some to use on top). Put cabbage over corn flakes. Add soup mix; top with remaining corn flakes.
Combine dry milk, sugar and coffee; mix together. Beat egg yolks and add water; add to dry mixture. Add butter and cook over medium heat, stirring constantly, until thickened; then cook 2 minutes longer. Add flavorings and beat until thick enough to spread. Spread filling over each layer. Sprinkle with nuts and stack.
Cream 1 stick margarine and 1 cup sugar. Add 4 eggs, 1 at a time. Sift flour, baking powder and salt. Add alternately with large can of chocolate syrup. Add 1 teaspoon vanilla. Mix well and pour in a sheet pan. Bake approximately 35 minutes at 350°. Cool 10 minutes before icing.
Cream margarine and sugar. Add eggs and mix well. Add flour, salt, cinnamon and baking soda; mix well. Add apples, chocolate chips and raisins. Bake at 350° in greased and floured 13 x 9-inch pan 40 to 45 minutes.
Cook sugar, cornstarch and milk until thick, like custard. Remove from heat. Add butter, vanilla, almond extract and marshmallows. Cool. Break up an angel food cake in a 9 x 13-inch greased pan. Pour custard over cake. Spread La Creme whipped topping over cake. Cover with Angel Flake coconut. Refrigerate overnight.
Heat milk and let cool to lukewarm. Add brown sugar, salt, pepper, flour, eggs and melted margarine. Cook carrots until soft; drain and blend. Add to other ingredients. Mix well. Pour into 2-quart, round, greased casserole. Bake at 350° for 45 minutes.
Cream shortening; add sugar, eggs, food coloring and vanilla. Cream again. Sift flour and add rest of dry ingredients. Sift again; combine with sugar mixture, along with soda, buttermilk and vinegar. Bake in two greased and floured 9-inch pans for 30 minutes at 350°. Let cool completely before frosting.
Put all ingredients into an ice cream maker. Turn the handle until the ice cream is firm. Get yourself a big bowl and enjoy.
Cream butter, egg, sour cream and vanilla. Sift flour, salt, baking powder and spices. Add to creamed mixture. Chill. Cut into slices and bake at 375° for about 8 minutes.
Coat the fish pieces all over with flour. Heat oil in skillet and when hot, fry the fish pieces. Remove fish and set aside, then fry the sliced onions and peppers in the same skillet. In a crock or other vessel, combine the fish pieces, onion and peppers, the capers, salt, pepper, paprika and olives. Cover with equal amounts of oil and vinegar. Close tightly and allow to marinate for a week or more before serving. Serves 6 to 8.
Pour 2 cups boiling water over raspberry Jell-O and mix, then add cup of juice. Let set in refrigerator. Right before it jells, when it is just starting to get thick, add cranberries, then add the apples, celery and nuts.
Place all ingredients except yogurt in bowl and mix well. Chill at least 2 hours to blend flavors. Put mixture and yogurt into blender and blend until smooth. Serve cold.
Heat oven to 350°. Lightly grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix butter, sugar and egg yolk. Blend flour and cinnamon. Stir into butter mixture. Pat into pan. Beat water and egg white until frothy; brush over dough and sprinkle with nuts. Bake 20 to 25 minutes until lightly browned. Cut immediately into finger-like strips. Makes 50 (3 x 1-inch) strips.
Grease 8 x 8 x 2-inch square or 10 x 6-inch rectangular baking dish. Arrange apples in dish. Mix Bisquick, sugar and egg until crumbly; sprinkle over apples. Drizzle with margarine and sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes. Serve warm with ice cream or whipped topping.
Combine all ingredients, except nuts, in a large bowl. With a teaspoon, scoop out enough of the mixture to form a ball. Shape each ball carefully and then roll it in the chopped cashews. Chill. Yields approximately 20 appetizers.
Mix first five ingredients and refrigerate overnight. Before serving, add 1 small can of shoestring potatoes. Add slivered almonds. Serves 8.
Cream the butter and sugar. Add eggs, one at a time. Add flour alternately with milk. Roll nuts, candy and dates in flour. Add coconut; mix all this into batter. Bake at 250° for 2 to 2 1/2 hours in tube pan. As soon as removed from oven, pour a mixture of orange juice and powdered sugar over cake. Let stand in pan overnight.
Toss the spaghetti and oil together. Add the eggs and 1/2 cup Parmesan cheese. Pour into a greased 10-inch deep dish pie plate, forming crust.
Prepare rice; keep warm. Remove skin and bones from chicken. Cut into 1 1/2-inch chunks. In 10-inch skillet over medium heat, saute onion and garlic in hot butter. Add chicken. Cook until lightly browned on all sides. Add tomato soup and remaining items. Over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 minutes. Stir occasionally. Spoon over rice. Serve in deep platter.
Cook noodles according to package directions. Drain noodles; fold in cottage cheese, sour cream and onion. Set aside. Cook meat until no longer pink and drain; add tomato sauce and seasoning. Simmer 10 minutes. Spoon half of noodle mixture into a lightly greased 2-quart casserole and top with half the meat mixture. Repeat layers and bake at 350° for 30 minutes. Remove from oven. Sprinkle with cheese and bake an additional 5 minutes or until cheese melts. Yields about 8 servings.
Trim crust and butter bread. Cut bread into quarters. Place in an 11 x 7-inch buttered dish. Top with cheese. Add another layer of bread and cheese; have 2 layers. Whip mustard, salt, milk and eggs. Pour over bread. Cover with foil and refrigerate overnight. Bake at 325° for 45 to 60 minutes. Cut in small squares for appetizers or cut into large 4 x 4-inch squares for lunch. Serve lukewarm or cooled.
To peel the tomatoes, dip them in the boiling water for a few seconds and slip off the skins. Cut in half. Press and seed and dice into about 1/2-inch cubes. Bring broth to a boil. Add diced tomatoes. Remove from heat immediately and season to taste with salt and pepper.
Heat oven to 400°. Mix thoroughly butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix the 2 tablespoons of sugar and cinnamon; roll balls in mixture. Place 2 inches apart on baking sheet. Bake 8 to 10 minutes; remove from baking sheet.
Preheat oven to 350 degrees. Melt butter in 9x13x2 inch baking pan. Pour the combined cream of coconut and milk (4 cups total) over the bread. Stir in pecans and coconut. Combine eggs, pineapple, vanilla and sugar. Mix well and combine with bread mixture. Pour into baking pan. Bake for about an hour. Serve with Rum Sauce.
Mix evaporated milk and sugar and cook until mixture will form a soft ball when dropped in cold water. Add butter and vanilla. Remove from heat and beat until cool. Add the pecans and crop on greased cookie sheet immediately. Allow to cool completely.
In a 3-quart saucepan, bring water to boil for 10 to 12 minutes. Add salt, white pepper,	garlic powder and shredded cheese. Stir until cheese melts. Add half and half and butter. Stir and heat to boiling.	Slowly add water to flour, stirring constantly, until texture	is smooth. Slowly add to hot mixture, stirring rapidly.	Cook and stir until soup is the consistency of heavy cream. Serves 8 to 10.
Place cucumbers in pan; add salt. Pack with ice. Drain ice and water after 3 hours. Add other ingredients and heat to boiling or until yellow. Pack in jars and seal.
Sift flour and baking powder; then add remaining dry ingredients. Mix egg, sugar, butter and milk with dry ingredients. Drop by teaspoons into hot fat. Shake in a bag of 10x sugar while warm.
In large mix-n-store pitcher, combine eggs and milk. Sift flour, baking powder and salt together. Add egg mixture and beat until smooth. Test for thickness; add more milk if too thick or flour if too thin.
Cream sugar, Crisco and eggs. Beat well. Drop by teaspoonful on greased cookie sheet. Cook at 300° for 20 or 30 minutes. Store in Tupperware with wax paper between layers. Can freeze. They are good keepers.
Cream butter, Crisco, brown sugar and white sugar. Add eggs, one at a time. Combine flour, baking powder and salt. Add alternately with milk to the batter. Add vanilla and nuts. Pour into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for 15 minutes.
Slice potatoes and cool. Roll in a mixture of egg and water, then roll in a mixture of flour and corn meal. Reroll potatoes into each mixture the second time. Fry in margarine on medium heat. Salt and pepper to taste.
Spread cream cheese on platter. Drain shrimp; put on cheese, then picante sauce and chopped jalapeno peppers on top. Serve with corn chips or saltines.
Mix together thoroughly the sugar, shortening and eggs. Stir in sour cream and grated bananas. Sift together and stir in flour, baking powder, baking soda, salt and nuts. Pour into a well-greased loaf pan. Let stand for 20 minutes before baking. Bake until it tests done. Serve warm or cold. Enjoy!
Bring raisins and next 5 ingredients to a boil and simmer for 5 minutes. Cool. Sift the dry ingredients; add to raisin mixture. Add vanilla and nuts. Spread on greased cookie sheet (not too thick). Bake at 350° to 375° for 12 to 15 minutes or until done. Frost, if desired.
Mix together flour and melted butter. Press into 9 x 13-inch pan. Bake at 375° until tan. Cool. Mix together and spread over crust, cream cheese, 9 ounces Cool Whip and confectioners sugar. Mix together and spread over cream cheese layer, pudding and milk. Top with 9 ounces Cool Whip. Chill before serving.
Melt Crisco and both kinds of morsels in microwave for approximately 2 minutes or until morsels can be stirred smooth. Pour in peanuts and stir. You can add more peanuts until all the chocolate is gone. Spoon on wax paper and let sit for a few hours until dry.
Cook meat in large pot until tender.	Remove meat and wash pot or use another pot.	To the meat,	add tomatoes, onions, green pepper, carrots and corn. Cook for 30 minutes. Add black pepper, garlic, salt, okra, string beans and lima beans. Cook for 30 minutes longer. Salt to your taste.
To make barley water, put one cup barley in cheese cloth and tie loosely in 2-quarts pure water. Use pure water for the chlorine content could cause allergies. Boil for 6 hours; add more water and boil down to 15 ounces of barley.
Mix first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add egg gradually, tossing with fork until flour mixture is moistened. Shape into ball, flatten slightly. On floured surface, roll 2/3 of dough into a 16 x 11-inch rectangle. Place in ungreased 15 x 10-inch jelly roll pan (dough should go up sides). Spread pie filling on dough. Roll remaining dough 1/4-inch thick; cut strips 1/2-inch wide. Crisscross strips over filling. Press ends to border. Bake at 350° for 35 to 40 minutes. Cool in pan.