HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix brown sugar, tomato sauce, Worcestershire sauce and mustard together until sugar is dissolved. Pour over beans and mix onion into mixture. Break up 3 strips of fried bacon and combine with mixture. Place 2 fried bacon strips on top. Bake at 350° for approximately 1 hour and 15 minutes.
Combine all ingredients. Pour into pie shells. Bake at 350° until mixture thickens and crust is a golden brown.
Mix butter, sugar and pudding in a large bowl. Beat until smooth. Beat in eggs; add flour, then stir in oats and raisins. Bake at 350° for 10 to 12 minutes.
Coat meat with flour with salt in it. Brown meat and chopped onion in oil in a large skillet. Add bouillon, water and Worcestershire sauce. Cover; simmer 1 1/2 to 2 hours. Add vegetables; simmer 30 more minutes or until tender.
Mix dry ingredients. Mix in liquid ingredients, adding plums and nuts last. Add 1 cup raisins, if desired. Bake in 2 loaf pans at 350° for 45 minutes.
Cook hot dogs on the grill full blast until black. Put in buns. Cover all black areas with ketchup, then cover ketchup with a layer of mustard.
Break bread into small pieces and moisten with milk. Add remaining ingredients and combine thoroughly. Shape into patties about 2-inches in diameter and either fry in hot oil or broil on lightly oiled broiler pan at 400° for 12 minutes. Turn cakes halfway through cooking time.
Cut up broccoli, cauliflower and lettuce in small pieces. Add green onions, carrots and cheese. Cut dried beef up in small pieces, also. Mix with dressing. Serves 6.
Boil chicken breasts. Add minced onion to water. When done, cool. Break into shredded consistency. Add Ortega Mexican chicken, water and black olives; mix together. Simmer on low for about 2 hours. Stir occasionally. Serve warm. Can serve with tortillas.
Sift all dry ingredients and mix with raisins and pecans. Make syrup of 2 cups ribbon cane syrup, 2 sticks oleo and 1 cup sugar. Bring to a rolling boil and boil 1 minute. Pour slowly over 4 beaten eggs while continuing to beat. Add flour mixture to syrup and stir. Pour into greased and floured Bundt pan or 2 small tube pans. Bake at 325° for approximately 1 hour. Put a pan of hot water in bottom of oven to bake cake. Before serving sprinkle with
Scald milk and cool to lukewarm. Dissolve yeast in milk. Add 2 cups flour and beat well. Let stand 1/2 hour. Add melted margarine, egg and egg yolks (well beaten), sugar, salt, vanilla and grated orange rind. Beat well.
Saute onion, bell pepper and celery until tender. Add cornbread and mix well. Mix in remaining ingredients. Pour in greased 9 x 13-inch pan. Bake at 400° for 50 minutes or until lightly brown.
Place margarine and sugar into a small bowl and beat. Add egg, nuts and cherries. Reduce speed to slow and fold in flour. Roll into small balls. Rolls balls in corn flakes. Place on a greased baking sheet. Decorate with a cherry or walnut. Bake at 350 for 15-20 minutes.
In heavy skillet, brown ground beef, onion, celery, mushrooms, green pepper and garlic in oil. Stir in tomatoes and tomato puree. Add seasonings and cover; simmer for 45 minutes to 1 hour. Add kidney beans and adjust seasoning. Continue to simmer 30 minutes longer. Yields 6 to 8 servings. Good served over rice.
Sift dry ingredients and set aside. Cream butter and brown sugar. Add eggs, vanilla, orange rind and sour cream. Stir in dry ingredients, blending well. Add nuts. Drop by teaspoonful onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes. Top with frosting while still warm. Makes approximately 5 dozen.
Brown beef. Drain off fat. Add remaining sauce ingredients to cooked beef. Cook slowly, stirring frequently, until thickened, approximately 1/2 hour. Remove bay leaves before serving. Bring 5 gallons water to boil. Add 5 ounces salt and 3 tablespoons vegetable oil. Add pasta gradually while stirring. Return to a fast boil. Cook uncovered until tender but firm, approximately 10 minutes. Serve 6 ounces sauce over 4 ounces spaghetti.
Saute onions, celery, garlic and chopped bell pepper in a heavy pot in the margarine or canola oil until wilted. Add Worcestershire sauce, crabmeat and season to taste with salt, red pepper and black pepper. Cook over medium heat about 15 minutes, stirring constantly. Add onion tops and parsley. Then add buns which have been soaked in the milk and eggs. Mix well. Stuff crab shells with mixture. Use artificial crab shells. Sprinkle tops of stuffed crabs with bread crumbs and bake in 375° oven for 10 minutes or until well browned. Stuffs 12 crab shells.
Saute bacon 5 minutes until browned; remove bacon with slotted spoon to cup lined with paper towel. Discarding all but 1 tablespoon fat, heat skillet on medium-high and saute tomatoes one minute. Add garlic; saute 30 seconds. Add pepper, oil and vinegar and mix well. Place remaining ingredients in serving bowl; top with bacon and tomato and mix and toss. Makes 4 servings.
Cook potatoes. When cool, add chopped eggs, pickles, onion, mustard, mayonnaise, salt and pepper. Mix well.
Brown chicken. Add diced pepper, cream cheese and Pace picante to skillet. Heat until smooth. Fill flour tortillas with mix. Roll up and place in baking pan. Cover with enchilada sauce and shredded Monterey Jack cheese. Bake at 350° for 30 minutes.
To Make Cake: In large bowl, sift together flour, sugar and salt. In saucepan, over medium-high heat, heat water, 1/2 cup (1 stick) spread, oil and 1/4 cup cocoa to a boil, stirring constantly. Pour into flour mixture, stirring until smooth. Blend in buttermilk, eggs, baking soda, 1 teaspoon vanilla and vinegar until smooth. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 minutes or until toothpick inserted comes out clean. Cool completely in pan on wire rack.
Cook raisins in water until done, about 10 minutes. Mix flour and sugar together. Gradually add each of the remaining ingredients and cook until thick. Pour into pie shell. Chill.
Mix all ingredients together. Roll into balls and place on cookie sheet. Press each ball with the bottom of a small glass. Bake at 350° for 12 to 15 minutes. After they have cooled (5 to 10 minutes), dip in powdered sugar. Very good.
Cook broccoli only until soft. Mix next 5 ingredients. Saute onion in butter. Mix all together into a casserole dish. Bake in a 13 x 9-inch pan, if you wish. Bake at 350° for 30 to 35 minutes. Can be prepared earlier and put into freezer.
Put chicken in oven dish. Add soup, adding no water. Bake at 400° for 1 hour.
Cook potato slices until crisp-tender. Place slices in greased casserole (2-quart). Mix all remaining ingredients; pour over potatoes. Bake, covered, at 275° for 1 1/2 hours or 45 minutes at 1 hour.
Mix cream cheese, Cool Whip, cheese mixture from cheese cake mix and milk until smooth. Line ladyfingers on bottom and around sides of a spring-form pan. Pour cream cheese mixture in pan. Put in refrigerator for about 8 hours. Before serving, pour topping of your choice on top.
Preheat oven to 350°. Cook ground beef and chopped onion in a small amount of fat in a heavy skillet until the meat has turned white. Drain off grease. Add remaining ingredients and mix well. Put into a baking dish and bake at 350° for 30 minutes.
Mix ingredients together. Make patties and fry in pan or bake in oven at 350°.
Cream shortening and butter until light and fluffy. Add powdered sugar and salt and mix well. Blend in flour. Stir in water, vanilla and peanuts. Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten slightly. Bake at 325° for 12 to 15 minutes or until done. Dredge cookie in powdered sugar while still warm.
Follow directions on box of roll mix. Set aside in a covered bowl. In a 9 x 13-inch pan, place melted margarine. Add syrup and brown sugar. Sprinkle nuts, if desired. After dough rises, roll out on floured surface approximately 9 x 24-inch shape. Sprinkle granulated sugar, cinnamon and raisins. Roll up like jelly roll and cut into 1-inch slices. Place in syrup, 4 down and 6 across. Cover and let rise. Bake at 350° for 25 minutes or until brown.
Pour cold milk into large bowl, add pudding mix. Beat until well blended. Let set for 5 minutes. Stir in Cool Whip and half of crushed cookies. Place 1 tablespoon cookies into cups. Fill cups 3/4 full of pudding mixture. Top with remaining cookies. Refrigerate for 1 hour.
Preheat oven to 375°. Melt butter; add flour, salt, pepper and mustard, stirring constantly until bubbly. Add milk, stirring until thickened. Add egg yolk, stirring constantly, and cook for 1 minute. Place in a baking dish by layers: half of the cabbage, onions, cheese and cream sauce. Repeat layers. Top the mixture with bread crumbs. Cover and bake at 375° for 30 minutes. Then uncover and bake for an additional 5 minutes.
In a large bowl combine pie filling and canned fruit. Cover and refrigerate. Stir in bananas just before serving.
Cook the macaroni and drain. Brown the ground beef and drain. Combine the macaroni, the cooked ground beef, mushroom pieces, sliced black olives and enough spaghetti sauce to make a Sloppy Joes consistency. Heat to simmering. Add the cubed cheese and continue heating only until the cheese starts to melt. Remove from heat and serve with garlic bread.
Boil potatoes, just until done. Drain. Put in a baking dish. Add liquid ranch dressing and bacon bits to the potatoes. Grate cheese on top. Bake at 350 degrees until cheese is bubbly. Delicious!
Cream shortening and sugar together. Add eggs, one at a time; beat well after each. Sift dry ingredients together; add alternately with milk. Mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 425° for 10 to 12 minutes. Yields 3 to 4 dozen.
Mix water, sugar and Kool-Aid until sugar and Kool-Aid is dissolved. Add juice. Stir well and freeze. Add ginger ale before serving. Remove frozen mixture 2 hours before serving. Thaw until soft.
Cream butter; add sugar and beat well. Add eggs, peanut butter, syrup and vanilla. Beat well. Add oats, soda and salt. Stir with a spoon. Fold in remaining ingredients. Measure 1/2 cup for each cookie. Place dough 4-inches apart on ungreased cookie sheet. Press dough into a circle with fingers. Bake at 350° for 12 to 15 minutes. Centers will be soft.
Cook chicken; chop into bite size pieces. Mix all other ingredients except corn flakes. Take 1 cup corn flakes and stir into casserole. Take other cup and mix with melted butter. Place on top. Bake at 350° for 35 minutes.
Preheat oven to 350°. Grease and flour loaf pan. Mix all ingredients in mixer. Pour into loaf pan. Cook 1 to 1 1/2 hours at 350°. Remove from pan and cool on rack.
Cream sugar, vanilla, eggs and butter. Melt chocolate squares and mix together. Add flour, 1/2 cup chocolate chips, pecans and marshmallows. Pour in 9 x 13-inch pan. Sprinkle with remainder of chocolate chips. Bake at 350° for 40 to 45 minutes.
Skin the sweet potato and mash it in a medium bowl. Add egg, butter, milk, vanilla and salt. Mix well. If you have a KitchenAid mixer, place this mixture in it and attach the dough hook. Start adding the Bisquick and add enough until you form a dough like mixture consistency. Let this work the dough for about 1 minute. This makes a nice soft dough. Roll out dough to about 1/2 inch thickness and using your biscuit cutter, cut out your biscuits. Place on a cookie sheet and bake at 400 degrees for about 12 to 15 minutes or until biscuits are lightly browned.
Put hash browns in a large casserole dish.	Mix and heat in large pan, soup, water, margarine, onions, sour cream and cheese, salt and	pepper to taste. Pour heated mix over potatoes and bake at 350° for 45 minutes. Serves 8.
Layer all ingredients (you may add any ingredients you prefer). Top with mayonnaise. Sprinkle sugar on top. Add cheese and finish with bacon bits. Cover and chill before serving.
Combine first 7 ingredients and simmer 45 minutes. Add mushrooms and simmer an additional 15 minutes. Remove from heat, add stew beef and let stand until one hour before serving time. In a separate container cook zucchini until done but firm. Shortly before serving, add both kinds of cheese to sauce and meat, mix thoroughly and heat to desired serving temperature. Arrange your favorite shape pasta which you have found the time to cook at some point along the way on a serving platter. Add zucchini slices and top with the sauce/beef mixture. Crushed fresh parsley and finely chopped ripe olives may be sprinkled over the top. Yield is 4 generous servings.
Mix eggs, sugar and flour. Add melted butter and 1 cup warm milk (if desired). Mix yeast in warm water; add salt. Combine all ingredients. Let rise. Warm 48 ounces of oil on medium-high heat. When oil is hot, break dough and fry until brown on both sides. Remove and sprinkle with sugar. Enjoy.
Spread well drained and squeezed dry kraut on 1 slice bread. Lay cheese on top. Spread corned beef on other half of bread. Butter both sides of bread and brown in skillet. This can be prepared and put in freezer until ready to heat again in oven and served hot. Keep warm in bun warmer.
Cut cookie dough into 9 equal slices. Cut each slice into 4 equal parts. Put each quarter into a greased miniature muffin pan. Bake for 8 minutes or until straw color. Immediately press 1 Reese's miniature peanut cup into middle of each cookie. Let cool before removing from pan.
In processor bowl, combine cheeses, eggs and pepper. Process until smooth. Prepare 40 small fillo triangles according to directions on package. Fill each triangle with 1/2 teaspoon of cheese mixture. Brush outside of triangles with butter. Place, seam side down, on cookie sheet. Bake in preheated 350° oven for 15 minutes or until golden brown and puffed. Serve hot.
Simmer for about 1 to 2 hours. Good with lite corn chips or French bread. You can sprinkle with shredded cheese.
Mix all ingredients and store in airtight container. To serve, spoon 1 to 2 tablespoons mix and 3/4 cup boiling water together. Mix and enjoy.
Mix all ingredients together except bread, eggs and milk. In a casserole dish, crumble 3 slices of bread in bottom of dish. Spoon mixed ingredients over crumbled bread. Mix eggs and milk together and pour over mixture in dish. Bake at 350° for 1 hour. (Crumble rest of bread on top of casserole before baking.)
Place alternate layers of chicken, celery, crumbs and parsley in a greased bread pan. Add salt and eggs to chicken stock; mix well and pour over chicken. Bake in a pan of hot water at 350° for about 45 minutes. Cover with pastry crust cut in 2-inch rounds. Bake for 15 minutes at 375°. Serves 6.
Mix together eggs, Parmesan cheese and oil. Stir in Bisquick and mix well. Add remaining ingredients. Put in greased 13 x 9-inch pan. Bake at 350° for 35 to 45 minutes.
Combine all ingredients. Pour into pie shell. Bake at 350° for 45 minutes.
Cream margarine. Add sugar, flour and vanilla. Stir in nuts and roll into ball. Bake at 300° for 30 to 35 minutes. Roll in powdered sugar while still warm.
Season chicken in 2-quarts water. Cook until tender. Debone chicken. Cook vermicelli in broth. Saute peppers and onions in oleo. Mix all ingredients. Top casserole with can of Durkee onion rings. Bake at 325° until bubbly.
Place pork chops in casserole. Spread barbecue sauce over chops. Pour 2 cups water over top. Bake at 300° to 350° until tender.
Beat Dream Whip with 1 cup milk and vanilla in a large mixer bowl at high speed (about 6 minutes) or until topping thickens and forms peaks. Add remaining milk and pie filling mix.	Mix at	low speed then at high speed for 2 minutes, scraping bowl occasionally. Spoon into cooked pie shell. Chill at least 4 hours.
Brown meat and onions. Add all ingredients, except chips and cheese, and bring mixture to a full boil. Place 1/2 of mixture in baking dish, cover with Doritos, add other 1/2 of mixture and top with grated cheese. Place in oven long enough for cheese to melt. Eat with extra chips.
Cook carrots in small amount of boiling water until tender (8 to 10 minutes). Combine onions, pepper and carrots in large bowl; toss. Combine rest of the ingredients until smooth (blender works well). Pour over vegetables. Cover and marinate in refrigerator overnight or longer. Drain before serving (save marinade and return leftovers to marinade).
Mix all ingredients except pineapple chunks. Top salad with pineapple chunks. May use any flavor jello.
Drain all fruits, reserving 2 tablespoons of pineapple juice. Pat all fruit dry with paper towel. Arrange fruit in a 2-quart casserole dish. Top with cherries. Combine sugar and butter with 2 tablespoons of pineapple juice. Add ginger. Cook over low heat until sugar melts; pour over fruit. Bake at 325° for 40 minutes.
Put layers of vegetables in a pan. Sprinkle salt over; let stand overnight. Drain all water off. Mix the sugar and vinegar. Cook them slowly for 1 1/2 hours.
Put sugar and water in pot; boil and let cool. In a blender, blend bananas in pineapple juice; leave some banana chunks. Do Not puree. Add banana mixture, orange juice and lemon juice to sugar water. Mix and freeze in shallow pan. Add 7-up 25 minutes before serving.
Cream butter and sugar. Sift together flour, soda and cream of tartar and add alternately with milk to sugar mixture. Beat whites and fold into mixture. Flavor to taste. Bake in layers at 350° for 25 to 30 minutes until done in middle. Cool. Spread with jelly and dust with 10x sugar.
Combine apples and sugar. Let stand. Beat eggs lightly. Beat in oil and vanilla. Mix and sift flour, soda, salt, and cinnamon.
Place soy sauce in shallow dish; add chicken, turning to coat. Remove chicken; discard soy sauce. Combine sesame seed, flour and pepper in huge Ziploc plastic bag. Add chicken all at once to bag. Shake to coat. Spray baking dish with vegetable cooking spray. Place chicken in baking dish. Drizzle margarine over chicken. Bake at 400° for 45 minutes or until done.
Prepare baked pie shell and set aside. In a medium saucepan, combine sugar, cornstarch, flour and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Remove from heat.
Sift together sugar, flour, cocoa and salt. Make hole in center. Add Crisco, boiling water and baking soda. Beat egg and add to mixture, along with baking powder and vanilla. Mix well and bake in 9-inch pan at 350° for 25 to 30 minutes.
Melt the chocolate slowly in a double boiler, taking care to keep it from getting too hot. Choose berries with the stems intact. Rinse berries and drain to remove any trace of moisture.
Boil potatoes in skins; drain, slice thin and set aside. Pan-fry bacon; add onion. Saute until brown. Combine flour, sugar, salt and pepper; stir in vinegar and water. Add to bacon mixture gradually and cook, stirring constantly until thickened. Add celery seed and potatoes and heat thoroughly over low heat. Yield: 6 to 8 servings.
Place chicken, skin side down, on broiler rack. Rub well with cut lemon. Brush with 3/4 cup sauce. Broil 7 to 9-inches from heat for 30 minutes. Turn chicken, rub again with lemon and sauce. Broil for 15 to 30 minutes longer or until tender, well browned and crisp. Garnish with parsley.
Sift together 2 cups flour and powdered sugar. Add butter and blend with fingers. Form a crust in a greased cake pan (9 x 13-inches). Push up sides of pan (approximately 3/4-inch). Bake crust at 350° for 20 minutes.
Beat eggs. Add to meat and remaining ingredients, except 1/2 cup catsup which is spread on top of loaf. Put in a 9 x 3 x 3-inch loaf pan. Bake in 400° oven for 40 minutes. Serves 6.
Mix first 6 ingredients and form small meatballs (about the size of a walnut). Place meatballs on greased cookie sheet and bake about 20 minutes at 350°. Drain grease. In a saucepan, blend flour with tomato juice. Add barbecue sauce and water. Stir over low heat until slightly thickened. Pour over drained meatballs and continue baking for 12 to 15 minutes.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch pan. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes. Cut into rectangles about 2 x 1-inch. Refrigerate any remaining appetizers. Makes 4 dozen appetizers.
Cook and drain the pumpkin, then run through colander. Mix ingredients well. Place in two pie shells. Cook at 350° until firm. Don't overcook.
Cream margarine and sugar. Add eggs, vanilla and sour cream; beat well. Add flour and baking powder. Beat thoroughly. Fold in nuts and cherries.
Preheat oven to 325°. Beat egg yolks until thick; add soda, both sugars and butter. Beat until creamy; add spices and vanilla. Add jam, nuts and beaten egg whites. Fold in flour and milk. Pour into tube or loaf pan. Bake.
Sift dry ingredients. Melt oleo, add cocoa and water. Bring to a rapid boil. Pour over dry ingredients. Add buttermilk, eggs and vanilla. Bake at 350° for 18 to 20 minutes in 12 x 18-inch cookie sheet with sides.
Potatoes peeled and cut in small pieces. Fry them just like you do when you make fried potatoes. Once they are fried, place them on a dish and take most of the oil out of the frypan. Now take eggs and mix them good and you can add a bit of salt. Put the potatoes back in the frypan and pour the mixed eggs over the potatoes. Once it browns on one side, turn and cook other side. When you are frying the potatoes when they are almost done, you can put some diced up onion in too, that is if you like onion. You can also add some grated cheese to the eggs.
Put prunes, apricots and pineapple in a deep 9-inch round casserole. Combine cherries and water and pour over fruit, mixing well. Stir in almonds. Cover and bake at 350° for 1 1/2 hours.
Mix sugar, oleo, milk and cocoa together. Cook in medium-size pan at medium heat to boiling. Stir for 1 1/2 minutes while boiling. Remove from heat and add remaining ingredients; mix thoroughly. Drop by teaspoonfuls on wax paper. Refrigerate to harden. Or you may spread mixture in cake pan for cookie squares.
Blend dry ingredients. Set aside. Mix other ingredients, except nuts. Blend dry and wet ingredients well. Add nuts, saving 1/4 cup to sprinkle on top of frosting, if desired. Bake in an ungreased 11 x 17 x 1-inch baking pan at 350° for 25 minutes. Cool on rack. Frost with Cream Cheese Frosting.
Mix flour, cornmeal and chopped onion. Add eggs and milk; mix well. Spoon out and drop into hot cooking oil. Cook until brown.
Select a 10-inch glass platter. Arrange broccoli pieces around outside edge; then cauliflower, carrots and pepper in circles, with squash in the center. Dot with butter slices. Cover with plastic wrap. Microwave at High for 5 to 7 minutes. Season with salt and pepper before serving.
Slice roast beef, then cut into julienne strips. Place in a flat dish (Pyrex baking dish). Sprinkle with garlic powder. Add other ingredients and pour Wish-Bone dressing over all. Chill overnight, mixing or turning a few times. To serve, place beef over a bed of shredded lettuce and garnish with a border of chopped fresh tomatoes and black olives. Serve with hot crusty bread.
Mix together the rhubarb, apples, sugar and 1/2 cup flour; set aside. Blend together 1 1/2 cups flour, oatmeal, brown sugar, cinnamon, salt and margarine. Press half of that mixture in a 9 x 13-inch baking dish. Pour rhubarb and apple mixture over that; cover with remaining mixture. Bake at 350° for 45 to 50 minutes, or until brown.
Combine all ingredients and mix well. Bake in greased pan until knife comes out clean.
Mix sugar and oil. Beat in eggs, one at a time. Add vanilla. Sift dry ingredients and add a third at a time to other mixture. Mix nuts with last third of flour. Add to mixture. Add grated and drained pears to mixture. Bake at 350° until toothpick comes out clean. Bake in tube pan for about 55 minutes.
Cream thoroughly crisco and dream whip. Add the remaining ingredients until smooth and creamy. Can be refrigerated 2 to 3 months in Tupperware.
Preheat oven to 425°. Blend corn syrup and peanut butter. Gradually blend in eggs and sugar until smooth, stir in vanilla and salt. Arrange peanuts on bottom of unbaked pie shell. Pour peanut butter mixture over peanuts. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake for 25 minutes longer. Cool.