HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. In a large mixing bowl, beat eggs slightly. Add the melted butter, sugar, salt, vanilla and lemon juice. Beat until well blended. Stir in coconut. Pour the filling into the crust. Bake for 50 to 55 minutes or until the top is browned and the filling is set.
Saute onion in 4 tablespoons of the butter until soft. Stir in flour. Add water. Cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add beaten eggs. Mix gently until blended. Turn into a greased 1 1/2-quart casserole. Cover with crumbs. Dot with remaining butter. Bake at 325° for 30 minutes. Yield: 8 portions.
Mix together the Veg-All mix, 1 cup shredded cheese, mayo, water chestnuts and small onion in a mixing bowl. Add 1/2 stick melted butter or margarine and 1 cup cracker crumbs to mixture. After mixing, pour in baking dish and sprinkle the remaining 1 cup of cracker crumbs on top. Put in oven and bake for about 30 minutes at 350°.
In a blender, combine dry milk, sugar, boiling water and margarine. Process until smooth. Store in refrigerator. Use in any recipe calling for sweetened condensed milk.
Mix wet ingredients thoroughly. Add dry ingredients until blended. Spoon into paper muffin cups. Bake at 350° until golden brown (about 35 minutes). Makes about 36 to 40 mini muffins.
Dissolve jello in water. Add frozen raspberries; mix until thawed. Add remaining ingredients. Chill until set.
Saute onion, garlic and peppers. Add water and bring to a boil, then add cornmeal and beans with liquid. Mix in the remaining ingredients. Bake at 375° for 25 minutes.
Preheat the oven to 350°. Lightly grease and flour a 9 x 13 x 2-inch pan. In a mixing bowl, combine the brown sugar, molasses and melted butter. Add the eggs. Sift together the flour, baking powder, salt, soda, ginger, cinnamon and cloves. Add to the sugar, molasses, butter and eggs mixture. Mix well. Add the boiling water and mix thoroughly. Transfer the batter to the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Cool. Yield: 8 to 10 squares.
Soak chicken in salt water. Drain slightly. Shake in a bag or covered dish with Shake 'n Bake, cornflake crumbs and all-purpose batter. Brown	chicken in Crisco oil.	Season and place in flat pan. Sprinkle with onion	flakes. Add some water and cover with foil.	Bake 1 hour at 350°. Remove foil and continue to bake until done.
Line cookie sheet with rolls, making an edge like a pizza. Make sure to spray pan. Bake 8 to 10 minutes. Set aside to cool. Mix cream cheese, sour cream and mayonnaise with Ranch dressing until soft enough to spread. Spread cream cheese mixture into cooled crust. Layer vegetables on top with grated cheese and olives.
Trim excess fat from ribs. Make two vertical deep cuts into meat on each rib. In Dutch oven or 4-quart saucepan, mix beef ribs, tomato juice, brown sugar, vinegar, salt, celery seed, Worcestershire sauce and onion.
In large saucepan over high heat, heat all ingredients but cornstarch to boiling. Reduce heat to low; cover and cook 10 minutes or until potatoes are tender. In cup, stir cornstarch with 2 tablespoons water until smooth; stir into potato mixture and cook, stirring constantly, until thickened and smooth. Makes 8 servings.
Don't throw away egg yolks when just using the whites. Freeze the yolks in ice cube trays. When frozen, take out and put in a plastic bag and store in freezer. When baking cakes or cookies, 2 thawed egg yolks and 1 tablespoon water, equals 1 egg.
Dissolve jello in boiling pineapple. Add buttermilk; let set in refrigerator for 45 minutes. Remove; add Cool Whip and nuts. Pour into a 9 x 13-inch dish; chill until firm.
Mix all ingredients together and form a ball. Roll ball in chopped pecans. Chill. Slice and serve.
Pour ingredients into blender. Mix for 1 minute. Pour into glasses. Makes 4 (1/2 cup) servings.
Cream Crisco and brown sugar in a large bowl. Add eggs, one at a time, and beat well after each addition. Mix in vanilla extract and melted chocolate until blended. Combine flour, baking soda and salt. Add with buttermilk alternately until well blended. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Cool completely and frost.
Mix together and bake at 325° for 25 minutes. (Drain mixed vegetables and use broth from chicken to moisten vegetables.)
Cream butter and sugar in bowl and add 1 egg at a time, mixing well. Add lemon and vanilla flavoring. Mix dry ingredients in separate bowl. Alternate, adding buttermilk and dry mixture to creamed butter, egg and sugar mixture. Pour into a buttered and floured tube pan. Bake at 250° for 1 3/4 hours, checking for doneness with toothpick. Start checking at 1 hour.
In 2-quart glass dish, measure all ingredients except vanilla. Cook on High 4 minutes. Stir until smooth. Cook 4 to 5 minutes until thickened. Add vanilla, stirring until smooth and glossy. Serve hot. Makes 1 3/4 cups.
Brown the hamburger and drain it. Lay the biscuits in a cake pan, side by side. Cover with pizza sauce, hamburger and cheese. Bake, using biscuit directions. Cut and serve. Add other toppings to your taste.
Beat eggs. Add sugar, oil and 1 cup flour. Beat well and add soda, vanilla and cinnamon. Beat well again. Then add nuts, apple and rest of flour. Stir by hand. Grease tube pan with butter. Bake at 350° for 1 1/2 hours. Top with glaze, if desired.
With sharp knife, cut ham into 1/4-inch thick strips about 3-inches long, cut each tomato into 8 wedges, cut green and red peppers into 1/2-inch wide strips, cut onion, yellow squash and zucchini into 1/4-inch wide slices. In 12-inch skillet over high heat, heat salad oil; cook green and red peppers, onion, yellow squash, zucchini and ham about 5 minutes, stir frequently. Reduce heat to medium, add water, chicken broth, basil, salt and pepper. Cook until vegies are tender-crisp, stirring occasionally, about 5 minutes. Add tomato wedges, continue cooking until tomatoes are heated through.
Heat as you mix the first 7 ingredients (do not use an aluminum pan). Bring to a boil and strain. Add the cider and juices. Keep heated as you serve.
Combine first 8 ingredients. Form mixture into large plump patties. Brown in butter, in large frying pan. Pour off grease. Pour soup and water over patties and simmer, covered, for 1 hour.
Soak simmer pot as instructed for 10 minutes. Crumble sausage in bottom half of simmer pot. Cook for 5 minutes on High, stirring halfway through cook period. Add vegetables. Cook 5 minutes on High, stirring once or twice. Drain excess fat.
Dissolve Jell-O in hot water; add lemon juice and water or ice cubes. Let thicken. Fold in Cool Whip. Pour into graham cracker crust. Keep in refrigerator.
Preheat the oven to 350° (325° if using glass baking dish). Microwave chocolate and margarine in large micro-proof bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Saute onion in butter until tender. Add beef and cook until well browned. Drain off fat; stir in seasoning mix, following package directions. In a 13 x 9 x 2-inch baking pan, alternate thin layers of meat, cheese and corn chips. Repeat until all is used, ending with cheese. Bake in a 350° oven for 30 minutes. Serve on a bed of shredded lettuce, chopped tomato, sour cream and taco sauce.
Cream oil and sugar; add bananas and eggs. Sift dry ingredients together; add to mixture alternately with milk. Stir after each addition. Add nuts and vanilla. Bake about 1 hour at 350° until toothpick comes out clean. Use 9 x 5-inch bread pan or 2 large size foil pans. Decrease time to 45 minutes if using 2 pans.
Mix first 7 ingredients. Spread on plate or on pizza pan. Combine chili sauce, horseradish and crab meat. Spread crab mixture on cheese mixture and refrigerate. Serve with Wheat Thins.
Preheat oven to 450°. Cook pie shell for 5 minutes. Let cool. Cook sausage and drain. Grate cheese. Beat eggs. Mix all ingredients together. Put in pie shell. Cook in 350° oven for 40 minutes.
Beat eggs. Add all ingredients in saucepan. Bring just to a boil. Sprinkle with nutmeg after pouring into bowl. Cool.
Prepare fettucine according to package directions. While fettucine is cooking, cook green peas. Set aside.
Melt butter. Add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add powdered sugar until right consistency to spread.
Preheat oven to 400°. Grease 9 1/2-inch pie plate (glass works best). Cook broccoli. Mix other ingredients together. Pour over broccoli placed in pie plate. Bake 30 to 35 minutes. Let stand prior to cutting. Refrigerate leftovers (better second day).
Brown onions in fat; add celery and bell pepper. Season shrimp and add to vegetables. Brown all. Add 2 quarts of water and continue cooking until shrimp and vegetables are tender. Stir in onion soup mix and soup. Bring to a boil, then reduce heat to low and simmer 30 minutes. Add onion tops, parsley and rice. Bring to a full boil. Stir and simmer, until rice is cooked. Serves 6 to 12.
Chop cranberries. Chop the oranges and add to the cranberries. Add orange juice and sugar and mix well. Refrigerate 24 hours prior to serving.
Place 8 slices of bread, cut in cubes, in ungreased 13 x 9-inch baking dish. Brown and drain sausage; crumble over bread cubes. Grate 3/4 pound cheese over sausage and bread. Beat the eggs, milk and dry mustard together. Pour over casserole. Spread 1 can cream of mushroom soup over top. Cover and refrigerate overnight. Bake the next morning for 1 hour at 325°. Perfect for Christmas morning!
Heat oven to 350°. Brown meat and drain. Stir in corn, salsa, mayonnaise and chili powder. Layer 1/2 of meat mixture, chips and cheese in 2-quart casserole dish. Repeat layers. Bake for 20 minutes. Top with shredded lettuce, tomato, etc.
Blend all ingredients except the whiskey for 1 minute in blender. Add whiskey and blend 1/2 minute more. Serve. Will keep in refrigerator at least 3 weeks. Freezes well too.
Combine mayonnaise, flour, eggs and milk; mix well. Stir in crabmeat, cheese and onions. Pour into pie shell and bake at 350° for 45 minutes or until set. Serves 6.
Saute onion in margarine until tender. Add flour, salt and pepper. Cook until bubbly. Gradually add half and half and milk, stirring constantly; cook over low heat until smooth and thickened. Remove from heat. Add remaining ingredients except 1/2 cup of cheese. Stir to blend. Spoon mixture into a lightly greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake at 325° for 30 minutes. Serves 6 to 8.
Sift flour, baking powder and salt. Cream butter, sugar, egg and vanilla until fluffy. Break mincemeat into bits and add to creamed mixture with dry ingredients. Blend, don't beat. Chill in refrigerator about 2 hours. Shape into 1-inch balls; dip in egg white and sugar. Bake on greased sheet for 10-12 minutes at 400°.
Pour boiling water over corn meal, salt, sugar and flour. Mix well. Add eggs, baking powder and milk. Mix well. Melt butter or margarine in casserole and pour in mixture. Blend in butter. Cook 45 minutes in a 400° oven.
Mix by hand; flour, sugar, baking powder and salt. Cut in shortening. Blend in beaten eggs and milk and add to dry ingredients. Gently fold in blueberries. Grease and flour cake pan. Sprinkle topping over batter and bake for 20 minutes at 375°.
Stir jellos and marshmallows into water until melted. Chill until partially set. Add all other ingredients and fold in. Chill until firm. Serves 8.
Combine the first ten ingredients in a large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally, until vegetables are tender. Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.
Bring to a boil in an iron skillet. Put in a pie pan lined with buttered aluminum foil. Let harden. Break into pieces.
Heat oven to 350°. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. In a large mixing bowl, stir together sugar, flour, cocoa, soda, baking powder and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Remove from mixer. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pans or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pans, if desired.) Frost with One-Bowl Buttercream Frosting.
Bake cake mix but use milk instead of water. Poke holes in cake with wooden spoon handle when done. Mix pineapple with sugar and pour over cake. Mix cream cheese and pudding with milk. Do not cook. Spread over pineapple. Spread Cool Whip over all. Top with cherries and nuts.
Preheat oven to 350°. Grease two large cookie sheets; set aside. In medium saucepan, melt butter. Remove from heat. Stir in remaining ingredients except chocolate. Drop batter by level teaspoon 2 inches apart on cookie sheets. Bake only 6 at a time. Bake 7 to 9 minutes or until lightly browned. Remove from oven. Let stand 1 minute, then quickly remove to flat surface to cool. Repeat with remaining batter. Melt chocolate over hot, not boiling, water. With small knife or spatula, spread the back of one cookie with chocolate and sandwich it with a second cookie. Repeat with remaining cookies and chocolate. Store in airtight containers or freeze. Makes 2 dozen. About 100 calories each.
Blend everything together except tortillas. Spread mixture over 4 tortillas. Roll each into a cylinder and slice into pinwheels. Serve chilled or at room temperature.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Add beans and 1/2 can onions. Bake at 350° for 25 minutes. Stir. Add remaining onions. Bake 5 minutes.
Beat egg. Roll chicken in egg and then in crumbs. Brown chicken and drain off fat. Stir in soup, water, onion and seasonings. Cook, covered, on low heat for 45 minutes. Stir occasionally. Sprinkle with cheese and serve.
Combine first 4 ingredients and stir well. Add crabmeat, bread crumbs, cilantro and pimento, stirring well. Shape mix into 24 (2 inch) round patties. Cover and chill 30 minutes. Coat large nonstick skillet with cooking spray. Place over medium heat until hot. Add crab cakes in batches and cook 3 to 4 minutes on each side until golden.
Cook ziti according to package directions; drain. In a skillet, add onion, green pepper and ground beef. Cook until beef is brown. Drain excess fat. Add spaghetti sauce, whole tomatoes, tomato paste and seasonings. Simmer 15 minutes.
Preheat oven to 400°. Beat eggs until firm. Add sugar and vanilla. Fold in pecans and chocolate chips. Line cookie sheets with paper. Drop spoonful of mixture on paper. Turn oven off. Put in oven overnight. It is better to make these puff later in the evening so they can be in the oven overnight.
Make brine of 1 cup salt and 3 gallons of water. Soak cucumbers in brine overnight. Drain and wipe dry.
Mix garlic powder, cayenne pepper and dehydrated onion together and sprinkle over roast. Pour water around roast (as much as possible) and add beef bouillon cubes. Cover with lid or foil and bake. Leftover juices can be frozen for future uses such as soups, gravy, for adding to rice, etc.
Rinse beans and mushrooms. Place all ingredients in a microwave container. Microwave 15 to 20 minutes. Stir halfway through. Contains 0 fat.
Slice carrots; cook in slightly sweetened water. Remove from heat while still a little crisp; drain. Slice onions and chop pepper over carrots. Heat tomato soup, oil, sugar, vinegar and mustard. Do not boil. Pour over carrot mixture; stir a few times at intervals so it will be evenly marinated. Refrigerate.
To the melted chocolate, add the sugar, butter, eggs, flour and vanilla; mix well and spread in square pan. Sprinkle with ground nuts. Bake 15 minutes in a hot oven (400°). Cut into squares when warm. This makes 2 dozen or more pieces.
Place bread in the bottom of 7 x 13-inch greased casserole dish. Drain sausage and sprinkle over bread cubes. Whip eggs. Add mustard and milk. Mix well and pour over sausage and bread cubes. Grate cheese over top. Mix soup and milk. Pour over top. Refrigerate overnight. Bake in 350° oven for 50 to 60 minutes. May be made as long as 2 days ahead and kept in refrigerator. Great for brunch, served with grits, fruit cup and biscuits.
Melt peanut butter and butter together. Add powdered sugar. Roll into small balls and place on wax paper. Chill for 1 to 2 hours. Stick toothpick in balls. Melt chocolate chips and paraffin in double boiler.	Dip balls in chocolate. Refrigerate.
In food processor, mix all ingredients. Pour into greased quiche or pie pan. Bake at 325° for 34 to 40 minutes or until puffed and golden.
In large bowl, layer all but last 3 ingredients. Repeat layers. Spread mayonnaise over top and seal to edge of bowl. Sprinkle sugar over mayonnaise. Sprinkle Parmesan cheese over sugar. Let chill, covered, for 24 hours. Toss when ready to serve. Topping makes dressing.
Combine dry ingredients; add egg and milk, beating until smooth. Heat 1/4 inch of oil to 375° in skillet. Cover bottom opening of a funnel with finger (3/8-inch works best). Pour 1/4 cup of batter into funnel. Hold funnel over center of skillet. Remove finger from end to release batter into hot oil; move funnel in slow circular motion to form a spiral design. Fry 2 minutes or until golden brown. Turn once. Drain on paper towels. Sprinkle with powdered sugar.
Fry bacon in a heavy saucepan or skillet. Combine remaining ingredients. Stir into hot bacon. Cook over low heat just until mixture comes to a boil. Stir occasionally, pour over lettuce, dandelion or watercress.
Cream cheese and margarine; blend well. Add flour, rice cereal and garlic powder. Shape into balls and flatten between fingers. Place on an ungreased cookie sheet and bake at 350° for 10 minutes or until light brown.
Mix soup and water in a 10-inch skillet. Stir in vegetables, macaroni and dill weed. Heat to boiling, stirring occasionally, until macaroni is tender, about 15 minutes. Stir in tuna and heat until hot, about 3 minutes. Sprinkle with onions. Serves 6.
Brown onion in margarine. Combine with soups, broth and green chilies. Add pieces of chicken and stir well.
Blend ingredients together and place in greased 9-inch pie tin. Bake 45 minutes at 350°. Serve with ice cream or whipped cream.
Mix all ingredients well. Bake in a 9 x 13-inch pan for 40 minutes at 400°.
Sift flour, white sugar, salt, 2 teaspoons cocoa and baking powder in 9-inch well-greased pan. Add nuts; toss lightly. Blend milk, oleo and vanilla and add to mixture in pan; blend into batter. Mix brown sugar and remaining cocoa and spread over batter. Pour hot water over top. Bake 45 minutes at 350°. Serve warm over vanilla ice cream.
Cook macaroni; drain well. Place in a 1 1/2-quart casserole; set aside. In a saucepan, melt butter over medium heat. Stir in the flour and seasonings. Gradually add milk. Cook and stir until thickened. Remove from heat. Add sour cream, 1/2 cup Cheddar cheese and all of the Havarti. Stir until melted. Pour sauce over macaroni; mix well.
In a covered 3-quart saucepan over low heat, in oil and butter, cook onions for 15 minutes or until tender, stirring occasionally. Uncover; stir in sugar. Over medium heat, cook 30 minutes more or until onions are golden, stirring frequently. Add broth, water and wine. Heat to boiling. Reduce heat to low. Cover; simmer for 25 minutes. Ladle soup into six 12 ounce ovenproof bowls; place on pan. Place bread in each bowl and top with cheese and Parmesan. Bake at 350° for 20 minutes, until cheese is melted and top is brown. Yields 6 servings.
Combine cocoa and butter; melt over low heat. Remove from heat; mix in sugar and eggs. Add flour, salt and vanilla. Mix well. Add nuts. Bake at 350° in a 13 x 9 x 2-inch pan for 35 to 40 minutes. Sprinkle marshmallows on hot cake. Spread with Chocolate Icing.
Crust: Crush 1/2 package Nabisco chocolate wafers in a blender. Add enough softened butter to make the crumbs hold together, press into a 9-inch pie pan and chill.
In a double boiler (or saucepan over low heat), melt butter; add flour, pepper, salt and paprika and stir until blended smooth. Slowly add milk, stirring constantly to avoid lumps. Cook, stirring, until smooth and thickened. Makes 1 cup.
Melt margarine in baking pan; add Worcestershire and Season-All. Add other ingredients. Mix well. Bake for 45 minutes. Stir every 15 minutes.
Dissolve 2 boxes jello in boiling water. Add remaining ingredients and stir gently with a spoon. Grease a pan (whatever size desired). Pour mixture into pan. Let set; cut into squares and serve.
In large saucepan, combine fruit, raisins, 1 teaspoon cinnamon and 4 cups water. Bring to boil. Reduce heat and simmer 20 to 25 minutes.
Arrange washed chicken in greased 12 x 8 x 2 baking dish. Top with cheese slices. Combine soup and milk; stir well. Spoon sauce over chicken. Sprinkle with stuffing. Drizzle butter over crumbs. Bake, covered, at 350° for 50 minutes. Yields 6 servings. Freezes well.
Peel and slice carrots; cook in salt water until tender, but not mushy. Blend other ingredients. Drain carrots. Add onion; cover with sauce. Refrigerate overnight.
Place frozen bread in refrigerator overnight. Cut into cubes and place in a 9 x 13-inch pan the next day. Mix other ingredients and pour over cubes. Let rise. Bake at 350° for 30 minutes.
Cream sugar and oleo. Add egg yolks and vinegar. Roll nuts and fruit in 1 tablespoon flour. Add nuts and fruit to mixture. Fold in egg whites that have been beaten stiff. Bake in unbaked pie shell for 30 minutes at 350°.
Mix first 3 ingredients until smooth. Melt margarine. Add coconut and pecans. Toast until brown, stirring constantly. Bake two (9-inch) pie crusts. Layer: cream cheese mixture, coconut mixture, caramel topping and repeat.
Mix together first three (3) items and spread in a 9 x 13-inch dish. Bake at 400° for 8 minutes. Let cool. Mix together the next three (3) items and spread over the pretzel layer that is cool.
Mix shortening, eggs, sugar and vanilla together. Sift and add to first mixture, flour, baking soda, cream of tartar and salt. Form into small balls. Roll balls in mixture of sugar and cinnamon. Bake on ungreased cookie sheet at 400 F for 8-10 minutes. Cookie dough may be chilled and kept before rolling into balls for baking.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Melt peanut butter and margarine in bowl over hot water. Add remaining ingredients. Stir until blended. Bake in a 350° oven for 25 to 30 minutes. Cool and cut into squares. Yields about 2 dozen.
Dissolve jello in hot water. Add Coke, black cherries and juice and undrained pineapple. Refrigerate until firm.
Insert skewers into stem end of apples. Combine and boil the water, molasses and cream of tartar to 310° on candy thermometer. Do not stir. Add red food coloring to boiled ingredients and quickly stir. Dip apples quickly into hot syrup. Place on well-greased cookie sheet. Do not use wax paper.
Beat eggs. Add next 6 ingredients and mix well. Pour into pastry shell. Bake at 425° for 25 to 30 minutes or until set. Let cool on rack.
Beat eggs with sugar until light and fluffy. Beat in grapefruit juice. Garnish with orange slices. Serve immediately.
In 3-quart casserole, combine all ingredients. Cover. Microwave on High 25 to 35 minutes or until vegetables are tender, stirring once or twice. Serves 6.
Mix thoroughly the butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time 1/8-inch thick on floured cloth-covered board. (Keep remaining dough chilled.) Cut into 1 1/2-inch rounds.
Mix well together all the ingredients. Put in 2 loaf pans that have been sprayed with cooking spray. Each pan should be half full. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean.
Use a whisk to mix. Add milk to flour. Mix well until smooth. Add egg, pepperoni and grated cheese. Do not put too much pepperoni in each muffin as it will be too greasy. Spoon mixture in muffin tins and bake at 375° for 25 minutes. Makes approximately 36 muffins.