HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, nuts and cinnamon. Pour 1/2 batter in a 9 x 13-inch greased and floured pan. Sprinkle 1/2 sugar mixture over batter. Pour rest of batter; top with sugar mixture. Cut through cake with a spatula to work in sugar mixture. Bake 40 to 45 minutes at 350°. Don't over bake.
Brown pork chops on one side in hot oil. Place 1/2 potatoes in 9 x 13-inch pan. Top with cheese slices and then remaining potatoes. Sprinkle with salt and pepper. Cook onion in drippings in skillet until tender but do not brown. Add soup and milk. Heat, then pour over chops. Cover with foil. Bake at 350° for 1 hour. Remove cover and bake 30 minutes more.
Cook sugar, cornstarch and hot water until thick and clear; add egg yolks. Remove from stove and add butter, lemon juice and grated lemon rind. Pour into prepared crust shell; heap with meringue.
Heat oven to 350°. Spray 2-quart casserole with vegetable cooking spray. Cook macaroni, broccoli, Spam and red pepper. In small saucepan, stir together milk, cornstarch and pepper until cornstarch is dissolved. Bring to a low boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted.
Crumple bread and bacon together in large salad bowl. Chop all vegetables and add to bread and bacon. Add mayonnaise to bread, bacon and vegetables and mix well.
Dredge chicken in flour. Combine tomatoes, tomato paste, onions, garlic, oregano, thyme, parsley, pepper, wine and water. Stir until well blended. Add chicken pieces, turning to coat well with sauce. Cover. Microwave 35 to 40 minutes on High, or until chicken is fork-tender, stirring after 15 minutes. Stir in mushroom slices and salt. Let stand 5 minutes. Serve over spaghetti.
Thaw bread about 45	minutes. Grease Bundt pan with butter. Sprinkle nuts on bottom and sides of pan. Cut bread into 12 equal pieces and put in pan.
Place popcorn in a large bowl; set aside in a sauce pan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat. Stir in peanut butter and vanilla: mix well. Pour over popcorn and mix until well coated. Press into a buttered 13 x 9 x 2 pan. Cool slightly before cutting.
Place boneless, skinless chicken breasts in a shallow container. Pour the marinade over the chicken and refrigerate for 2 to 4 hours. Barbecue the meat over medium heat for 5 to 7 minutes until done.
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded measuring teaspoon onto sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 10 dozen.
Boil chicken in Dutch oven with celery, onion, salt and pepper over medium heat for 45 minutes to 1 hour. Chicken should almost fall off bones.
Beat sugar and eggs. Add slowly milk, butter and flavoring. Add coconut last. Pour into uncooked pie shell. Bake at 350° for 35 to 40 minutes.
Mix thoroughly all ingredients, except lumpia wrappers and oil for wrapping. Take a heaping teaspoonful and roll in lumpia wrapper. Make a long roll about 3/4-inch diameter. Cut to 2-inch pieces, using very sharp knife. Deep fat fry. Serve with soy sauce and lemon or sweet and sour sauce.
Salt and pepper chicken breasts. Mix remaining ingredients; place in a 1 1/2-quart casserole dish. Bake in a 350° oven for 45 minutes. Serve over rice or in pastry shells. Serves 4. Elegant and easy.
Cut chocolate into small pieces and place in blender. Add sugar and hot water; blend about a minute, or stir over low heat until dissolved. Add other ingredients. Place hand on cover of blender and blend another minute. Serve in tall glasses and garnish with whipped cream or ice cream. This makes 3 servings.
Mix and press into 12 x 15 inch pan. Bake 20 minutes at 350°. Let cool.
Bring to a boil 1 cup water and 1 stick margarine. Gradually stir in 1 cup flour (use whisk to avoid lumps). Take from stove. Add eggs, one at a time, beating well after each addition. Pour into a greased 9 x 13-inch cake pan. Bake at 375° for 30 to 35 minutes. When cool, beat cream cheese until smooth. Add 2 1/2 cups milk and the pudding; spread on cake. Top with Cool Whip.
Saute onions in oil 2 to 3 minutes. Add ground beef and cook until brown. Drain excess fat. Add tomatoes, water, rice, chili powder, salt, pepper, brown sugar and Worcestershire sauce. Cover and simmer 30 to 40 minutes until liquid is absorbed.
Mix sugar, lemon juice, Pet milk and half and half. Pour into freezer. Finish filling freezer with milk (about 1/2 gallon).
Marinate meat for 15 minutes in mixture of cornstarch, sugar, salt, sherry and soy sauce. Heat wok or large skillet. Pour in 1 tablespoon oil and heat. Stir-fry onion and green pepper until crisp-tender. Remove to bowl. Add 2 tablespoons oil to wok and stir-fry beef until done. Add oyster sauce and vegetables and mix well. Add tomatoes and heat until warm. Serve over rice.
Dissolve yeast in the lukewarm water. Pour boiling water over shortening, sugar and salt; beat with mixer until soft. Add 1 cup cold water; mix well. Add 5 cups flour, dry milk and eggs; mix well. Add yeast. Add gradually 5 to 5 1/2 cups flour. When too stiff for mixer, knead by hand until smooth and elastic. Grease the top well and cover with waxed paper; place in refrigerator to rise, or on counter. Make into desired shape rolls anytime in the next 3 to 4 days and let rise until double in size. Bake at 400° for 15 to 20 minutes.
Combine the first 9 ingredients; mound on shells. Combine bread crumbs and melted butter; sprinkle over crab meat. Bake at 350° for 10 to 15 minutes, or until lightly browned.
Melt oleo in microwave. Add graham crackers, peanut butter and powdered sugar. Put mixture in pan. Melt chocolate for approximately 30 to 40 seconds on 100% power. Pour over top of mixture. Cool and slice with plastic spatula.
Cut chicken breasts into bite size pieces. Melt margarine in skillet and saute chicken until no longer pink on outside. Scoop out chicken into casserole dish. Mix chicken with soup and sour cream. Crumble crackers into margarine remaining in skillet; mix and sprinkle on chicken mixture. Bake, uncovered, at 375° for 1/2 hour. Serve over rice or noodles.
Combine margarine, butter, cream cheese and sugar. Beat well. Add salt and vanilla. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour into greased and floured 10-inch tube pan. Place pan in cold oven and set at 275°. Bake 1 1/2 hours or until cake tests done. Cool in pan.
Place chicken, skin side down in a single layer, in a buttered, shallow baking pan, top with onion slices. Mix remaining ingredients in a small saucepan. Heat to boiling and pour over chicken. Bake in hot oven (400°) 30 minutes. Turn chicken skin side up, baste with sauce in pan. Continue baking, baste once or twice, 30 minutes longer or until tender or richly glazed.
Combine all ingredients except cheese and potato chips. Pack it lightly in baking dish and sprinkle with cheese and potato chips. Bake at 450° for 15 to 20 minutes. Don't burn potato chips. Can be made night before. Serves 12.
Sprinkle beef lightly with pepper and flour; spread cooking oil in bottom of roaster. Place meat in roaster and sprinkle soup mix over roast. Add water and cover. Bake at 350° until tender, 25 to 30 minutes per pound.
Preheat oven to 375°. Bake in 12 x 8 x 2-inch casserole. Melt butter in large skillet. Saute onion, remove from heat and stir in rice, sour cream and Ricotta. Salt and pepper to taste. Toss lightly. Drain and halve chili peppers. In casserole layer rice mixture, chilies and cheese. Repeat this to form 2 layers. Bake 25 minutes uncovered, until bubbly.
Mix chocolate morsels, condensed milk and butter. Put in microwave until melted. Remove and add marshmallows and peanuts (do not let marshmallows melt). Fold together and spread out in 9 x 13-inch square, lined with wax paper. Chill for 2 hours. Peel off paper. Cut into squares.
Bring mushrooms with broth to a boil in a 10-inch skillet. Add peas; cover and cook 3 minutes. Uncover and add ham. Heat and stir until broth is absorbed and peas are tender-crisp. Toss cooked macaroni, green pepper and tomatoes with salad dressing. Stir in mushrooms, ham and pea mixture. Chill and serve.
Preheat oven to 375°. Shake flour in Reynolds oven cooking bag. Place in 13 x 9 x 2-inch baking pan. Add water, basil, thyme and seasoned salt to bag. Squeeze bag to blend ingredients. Cut onion and potatoes into 8 wedges each. Slice carrots and cut red pepper into cubes. Add vegetables to bag. Turn bag to coat vegetables. Arrange in an even layer. Sprinkle chicken with seasonings; place in bag. Close bag with nylon tie. Make 6 half-inch slits in top. Bake 50 to 55 minutes or until tender.
Eggplant can be cooked in chunks or diced. After cooking, drain well to remove excess water. Saut onion, bell pepper and jalapeno pepper in 1 tablespoon oil until tender, not brown. Mix all ingredients together well. Place in casserole and top with 1/2 cup grated cheese and 1 slice of bacon, cut into pieces. Bake at 350° for 30 to 40 minutes.
Drain fruit cocktail. Mix pudding mix and pineapple. Add Tang. Stir in other ingredients. Chill and serve.
Soften butter to room temperature. Mix with honey. Serve or refrigerate for later use.
Crush Oreo cookies. Mix pudding according to directions. Mix pudding with	next 4 ingredients, starting with crushed cookies. Alternate with pudding mix in a large bowl or clear flowerpot.	Top with crushed cookies. Place artificial flowers in cake to resemble a potted plant.
Mix all ingredients. Pour in dish. Put cocktail sauce over or sprinkle with dill weed.
Cream the cheese and butter together. Add sugar and mix. Add 1 egg at a time, beating well after each. Add cake flour, mixing well. Add vanilla and lemon flavoring. Pour into greased and floured tube pan. Bake at 300° for 1 1/2 hours. Start in cold oven.
Heat oven to 350 degrees. Line cookie pan with parchment paper. Mix ingredients in order listed above. Roll into balls or drop by table spoon onto parchment paper lined cookie sheet. Bake 8-10 minutes. Don't let them burn!
Mix together pepper, salt, celery salt, Accent, garlic salt, sugar and tapioca. Place meat in greased casserole. Sprinkle with mixed seasonings. Add rest of ingredients. Cover with tight fitting cover and bake at 250° for 4 hours.
Drain pineapple. Mix with marshmallows. Cover and refrigerate overnight. Mix together juice, sugar, flour, egg and vinegar. Heat until it boils. Cool until thickened. Store in refrigerator overnight.
Dice squash into 1/2-inch pieces. Melt butter and olive oil and saute squash in it until partly browned. Remove squash (and juice if too much) from pan. Add onion and green peppers. Saute until limp. Add tomatoes. Season well with salt, pepper and cayenne. Add corn. Cook, uncovered, for 30 minutes. Return squash to pan. Serves 8.
In medium-size mixing bowl, empty cottage cheese. Add dry jello; mix until absorbed into cottage cheese. Mix in crushed pineapple that has been drained. Chill and serve!
Melt butter. Mix sugar and cornstarch. Blend into butter. Stir in juice and cook until thickened. Add salt, pepper and beets. Sprinkle with orange rind. This is an excellent dish for your Thanksgiving meal.
Cream first 5 ingredients. Add dry ingredients, then oatmeal and coconut. Roll into balls and press flat on greased cookie sheet. Bake at 350° about 10 minutes.
Mix dry ingredients and generously sprinkle on countertop. Roll cookie dough in flour and sugar until flat. Sprinkle extra flour and sugar on top of cookie dough and smooth out. Cut with cookie cutters. Bake at 350° for 8 minutes. May decorate with frosting and sprinkles.
Mix all together. Bake for 1 hour in 350° oven. This may be made and refrigerated until ready to bake.
Cream the shortening, sugar, vanilla and eggs. Add remaining ingredients (except M&M's) and mix well. Stir in M&M's. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Melt chips, peanut butter and butter in microwave. Pour over Rice Chex and mix thoroughly. Pour mixture in brown paper bag (grocery bag). Dump into powdered sugar and shake until coated.
To braise brisket, line a pan with a rack, with foil. Pour ginger ale in bottom of pan. Place brisket on rack and cover tightly with foil.	Place in 300° oven for approximately 5 hours. Remove foil cover and generously coat brisket with orange marmalade.	Increase oven temperature to 375° and bake for about 45 minutes until carmalized. Slice thin and serve.
Melt butter and blend in brown sugar. Beat in eggs, one at a time. Add syrup, vanilla and walnuts. Pour into pie crust. Bake at 375° for 45 minutes.
Boil sugar, milk, cocoa and butter for 3 minutes or until hard ball forms in cold water. Remove from heat. Add peanut butter, oats and vanilla. Drop teaspoon of cookie onto wax paper.
Layer ingredients. First layer: refried beans and taco mix. Second layer: avocados, lemon juice, chili powder, salt and 1/4 cup mayonnaise. Third layer: sour cream and 1/4 cup mayonnaise. Layer remaining ingredients and serve with tortilla chips.
Combine vegetables, including liquid, chicken, soup, cheese and celery seed. Place in a baking dish. Bake at 350° for 20 minutes. Remove from oven and top with biscuits. Return to oven and bake at 400° for 10 to 15 minutes or until biscuits are lightly browned.
Mix first 4 ingredients and pat into pie plate. Bake 15 minutes at 400°. When cool, crumble into 9 x 13-inch pan.
Combine ingredients. Fold in egg whites last. Bake 1 hour at 350°.
Cook fruit of your choice, sugared to taste, until done. Melt butter in baking dish. Mix flour, sugar, baking powder and milk together. Pour over melted butter in pan and blend. Pour hot fruit over batter. Bake at 375° for 40 minutes.
Cook potatoes and mash. Add 1 can of drained sauerkraut. Meanwhile, cook cut up bacon and chopped onion together until almost well cooked. Drain, yet keep small amount of liquid. To this, add 1 pint of King Sour. Simmer and stir until blended. Add to potatoes and sauerkraut. It is ready to serve.
Cream butter. Add egg, sweetener and vanilla. Sift dry ingredients and add to other mixture. Beat until well blended. Turn into buttered loaf pan. Bake at 350° for 1 hour.
Cream sugar and oil. Add eggs. Cream until soft. Sift flour and measure and sift dry ingredients. Add to other ingredients and mix well. Fold in grated carrots and nuts. Cook 35 minutes at 275° in 3 round pans.
Mix together the first 5 ingredients. Spray a 13 x 9-inch pan with Pam. Press crescent rolls into pan. Top crescent rolls with sausage, hash browns, cheese and eggs (in that order). Bake at 350° for 40 minutes.
Melt margarine or butter. Stir in sugar. Add crushed graham crackers. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or till firm. (Or bake in a 375° oven for 4 to 5 min. or until edge is lightly browned. Cool on a wire rack before filling.)
Mix all ingredients together. Bake at 250° to 275° for 45 minutes. (Line pan with wax paper for easy removal.)
Sift flour; measure and sift again. Cream butter until light and fluffy. Gradually add sugar, stirring all the while until fluffy and well blended. Add one egg at a time, beating well after each addition. After adding the last egg, beat about 5 minutes longer. Add flour gradually; mix well to blend. Add desired flavoring. Pour into a well-greased 10-inch tube pan. Bake in a 300° oven for 1 1/4 hours, or until done. Let cool slightly in pan. Invert on a cake cooler.
Mix all ingredients together and place in a casserole dish. Bake at 375° for approximately 1 1/2 hours.
Cook carrots in a small amount of salted water until barely tender. Drain. Add onion and pepper strips to carrots. Mix together remaining ingredients and pour over carrots. Cover and marinate in refrigerator several hours or overnight. This salad will keep for several days. Makes 5 cups.
Boil sugar, syrup and water to soft-ball stage. Then pour slowly over the egg whites, which have been beaten with the salt until stiff, stirring all the time. Beat well. Add nuts, if wanted. Beat until nearly cold. Work fast and drop from spoon on waxed paper.
Cream real well the margarine, shortening and sugar. Add eggs, one at a time. Measure, then sift flour, salt, baking powder and cocoa. Sift all 2 times, then add milk, vanilla and nuts. Bake in tube pan at 325° for 90 minutes.
Preheat oven to 350°. Sift together flour, baking soda and salt. Heat brown sugar, butter and 2 tablespoons water to melt butter. Add the chocolate morsels; stir to melt. Beat in eggs. Stir in flour mixture. Drop by heaping teaspoons into greased cookie sheet or line with greased foil. Bake at 350° for 8 to 10 minutes. Yields 8 dozen. Sandwich together in pairs with 1 teaspoon of cream filling.
Cream the margarine, oil and sugar. Add the eggs, vanilla and sour milk. Beat well with mixer. Mix together all the dry ingredients and add to the creamed mixture. Stir in zucchini. Pour batter into 2 greased and floured loaf pans. Top with chocolate chips and nuts. Bake for 45 minutes at 325° (until toothpick comes out clean).
Crumble raw, do not brown, ground beef into water. Add rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove garlic clove and bay leaves. Add whole red peppers, if desired, for spicier taste. Serve over rice or may be served in bowl with chips, or grated Cheddar cheese and chopped onions.
Brown meat; add tomato, onion and jalapenos. Cook 20 minutes, adding garlic, comino and salt. Add 1/2 tablespoon flour and brown; add 1/2 cup water or more to thicken forming a gravy. Simmer for 20 to 25 minutes.
Mix all ingredients, except shrimp. Add shrimp in their shells to the mixture. Marinate the shrimp overnight, turning occasionally.
Brown hamburger, 3/4 onion and celery; cook until tender. Drain fat. Add chili and pepper and heat through. Place layer of crushed chips in ungreased 1 1/2-quart casserole dish. Alternate layers of chips, chili and cheese. Reserve 1/2 cup chips, 1/4 cup onion and 1/4 cup cheese to garnish top. Cover and bake at 350° for 10 minutes.
Mix all the ingredients together real good. This makes a good 8 or 9-inch pie. Bake until firm, around 1 hour, in a 350° oven.
Brown sausage in a large skillet, stirring until it crumbles. Drain well and set aside. Bring water to a boil in a large saucepan; stir in grits. Return to a boil; cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13 x 9-inch baking dish and sprinkle with paprika. Bake at 350° for 1 hour or until golden brown and thoroughly heated. Let stand for 5 minutes before serving. Makes 8 to 10 servings.
Crust: Mix flour, oleo and chopped nuts. Spread in a 9 x 13-inch pan. Bake for 20 minutes at 350°. Cool.
Heat oil in a medium nonstick skillet over medium heat. Add onion; saute 4 minutes or until tender. Add basil and beans; cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper. Serve with pita chips. Yield: 2 1/2 cups (serving size 1/4 cup). Cal: 66/Fat 0.7.
In medium skillet, bring water to boiling; stir in remaining ingredients. Continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are tender. Makes about 4 servings.
Mix in mixing bowl. Spread in a baking or serving dish (or use a glass 8 x 12 dish) cornflakes (or use the small box). Crush with a rolling pin before opening the package or use a Ziploc bag, 3/4 cup melted butter. Mix butter and corn flakes and spread on mixture. Bake in 350° oven for 90 minutes.
Mix thoroughly the butter, sugar and vanilla. Work in nuts and flour. Shape dough into 1-inch balls. Bake at 300° for 25 minutes or until hard but not brown. Remove from sheet and roll in powdered sugar. Makes 2 dozen cookies.
Put broccoli in bowl, pour boiling water to cover and thaw. Cook rice, saute onion and celery in margarine until soft. Mix rice, soup, cheese, celery and onion. Drain water from broccoli and blend with mixture. Pour into greased casserole and bake 35 minutes at 350°.
Press hash browns between paper towels to remove excess moisture. Press into bottom and up the sides of 9-inch pie plate. Drizzle with butter. Bake 450° for 25 minutes.
Dissolve jello in boiling water. Add sugar and juices. Add enough water to make a gallon. Slice an orange into thin pieces. Add to punch. Peel off rind from slices and drop into punch bowl.
Brown ground beef and onion about 10 minutes. Add noodles, water, carrots, Worcestershire sauce, salt and pepper. Simmer 30 minutes or until carrots are tender.
Mix first 4 ingredients well, then add cream. Pour into ice cream freezer and add milk to fill line. Use plenty of rock salt in the freezer.
Mix all ingredients and put in 9 X 13 inch pan. Bake at 350° about 1 to 1 1/2 hours until set. Cut in squares and serve with mushroom sauce.
Mix flour, 1/4 cup plus 2 tablespoons sugar, margarine and salt together. Press firmly into a greased 10 x 5-inch pan. Bake at 350° for 20 minutes or until light golden brown. Set aside to cool.
Mix dates, baking soda and boiling water together; let cool. Preheat oven to 350°. Grease and line a loaf pan. Combine the eggs, butter, sugar, salt, nuts, raisins and vanilla. Add date mixture. Add flour and mix well. Turn into pan and bake for about 1 hour or until golden brown and firm to touch. Turn out and allow to cool before storing.
Blend cake mix, pudding mix, oil eggs and sour cream. Beat at highest speed for 10 minutes. Grease and flour an angel food pan or bundt pan. Pour 1/2 of batter in pan. Combine sugar, cinnamon, apples, and nuts. Pour 1/2 of above mixture on top of batter. Swirl it in. Then add remaining batter. Top with rest of apple mixture. Swirl through batter again. Bake at 350 degrees for 1 hour. Remove from pan. Drizzle frosting on.
Bake at 375° for 20 minutes; then bake at 350° for 20 minutes.
Beat eggs. Add sugar and milk. Mix dry ingredients together and add to liquid. Beat thoroughly and add melted fat. Add more flour to make a batter stiff enough to hold a spoon in at standing position. Drop by spoonfuls into deep fat at 375°. Remove when brown and roll in sugar.
Combine all ingredients, except potatoes, in 2 1/2-quart casserole. Cover and cook at 325° for 2 1/2 hours. Stir occasionally. Add potatoes and cook 1 more hour. Serve with French bread.
Mix flour, margarine and nuts and press to bottom of 9-inch pie pan or oblong pan. Bake 20 minutes at 350°. Cool completely. Mix remaining ingredients and spread over pastry layer. Spread 1 can blueberry pie filling over cream cheese layer. Top with remaining Cool Whip. Sprinkle with 1/2 cup or more as desired of pecans, toasted (optional). Chill for at least 2 hours. Serves 6.
Sprinkle garlic powder, onion powder and tenderizer on meat. Melt butter in skillet. Saute onions and peppers for 2 minutes. Set aside. Leave butter in pan. Add beef and saute until lightly brown. Put in slow cooker. Add tomatoes and bouillon cube. Blend together the cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture. Add water chestnuts and celery. Cook in slow cooker 3 hours. Add onion and pepper. Heat 1 hour. Serve over rice.
Mix all ingredients, except Swiss cheese, and pour into a 9 x 13-inch casserole dish. Bake for 35 minutes in a 350° oven. Remove from oven and add shredded Swiss cheese, then return to oven for 10 minutes.
Buy it, and cook it. It takes 17 minutes. After 17 minutes you take them out and eat them. You could eat them with ketchup, if you want.
Preheat broiler. In cup, combine oil and lemon juice. On nonstick baking sheet, arrange fillets in a single layer and, using a pastry brush, brush both sides of each fillet with 1/4 of oil mixture. Sprinkle half of the cheese on each fillet. Broil until golden brown and fish flakes easily with fork, approximately 3 to 4 minutes. Serves 2. The scrod contains 162 calories, 7 gm fat and 175 mg sodium. The flounder contains 172 calories, 8 gm fat and 206 mg sodium.
Dump all ingredients in brown paper bag and shake well. Spread out on another paper bag to dry.