HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in baking dish or pan. Mix 1 box of Jiffy corn bread by directions and pour on top. Bake at 350° for 30 minutes or until corn bread is done.
Mix together first 4 ingredients real good with your hands and make into small balls. Then mix chocolate chips and wax; melt in double boiler and dip the balls into the mixture with toothpicks. Let dry on wax paper.
Dissolve yeast in warm water. Let stand 5 minutes. Combine flour and sugar in a medium size non-metal bowl; mix well. Gradually stir in yeast mixture. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 10 to 12 hours. Yield: about 2 1/2 cups.
Mix and pour in square greased and floured pan. Bake at 350° for approximately 25 to 30 minutes.
Mix eggs, condensed milk, red food coloring, milk, 1 cup sugar and vanilla. Mix 3/4 cup sugar and peaches, then add this mixture to first ingredients. Mix and freeze. Makes one gallon.
Cover bottom of Dutch oven with olive oil. Saute first 4 ingredients until limp. Add next 5 ingredients. Simmer 5 minutes, stirring often as not to burn. Add water slowly with seasonings to taste. Lower heat and simmer until you are ready to add chicken. Wash chicken pieces and season to taste. Brown both sides of pieces. When all pieces are brown, pour sauce on top and cook 30 minutes on medium heat. To this mixture add boiled spaghetti.
Crumble bread and bacon together. Cut up onion, bell pepper and tomatoes very fine. Add to corn bread and bacon, mix well. Add mayonnaise and stir until moist. Chill before serving.
Cook carrots until tender; drain. Add melted butter, vanilla and eggs; beat well. Combine baking powder, sugar and flour, then blend together with wet ingredients until smooth using blender, food processor or beaters. Spoon into buttered casserole. Do not fill more than half full as it rises. Bake 45 minutes at 350°. If you double recipe, you will need to cook 1 hour or more. Better cooked in shallow dish.
Beat sugar and eggs well. Add fruit cocktail and juice, flour, soda, salt and vanilla. Spread in a greased and floured 15 x 18-inch pan. Sprinkle coconut and nuts on top. Bake at 350° for 20 to 25 minutes. Spread glaze on while bars are warm.
Cream butter and sugar. Add egg; mix well. Stir together dry ingredients; add to creamed mixture. Stir in apples, nuts and vanilla. Pour into a greased 8 x 10-inch pan. Bake at 350° for 45 minutes.
Mix all ingredients together. Drop onto greased cookie sheet by teaspoon. Bake at 350° for 10 minutes. When cool, dip into powdered sugar.
Dissolve the gelatin in 2 cups hot water and let cool. Mix remaining ingredients together with cool gelatin; mold and chill.
Combine mayonnaise, honey, mustard, sesame oil and ginger (optional); stir well. Remove 1/2 cup mayonnaise mixture, reserving remaining mixture for dipping.
Place sliced onions and cloves in the crock-pot. Salt and pepper pork roast to taste and place in cooker; add water. Cook on high for 1 hour, then lower the heat and cook on low for 8 hours (or cook on high for 4 to 5 hours). Remove meat from cooker when done, debone and tear apart into strands. Discard the water, onion and cloves. Place the shredded meat back into the cooker and add the bottle of barbecue sauce. Cook for 45 minutes more, then serve.
Put jello and sugar in bowl. Pour 1 cup of boiling water into jello and stir until dissolved. Put cream cheese in 1/2 cup boiling water and beat until smooth. Pour into jello and add lemon juice, apple and pecans. Mix and pour into small molds or square container. Stir and put in refrigerator for several hours until firm.
Mix together all ingredients. Pour in pie shell. Bake at 325° for 45 minutes to 1 hour.
Grind onions, hot peppers and green bell peppers together. Add salad mustard and white vinegar. Mix all together. Place into jars. (Does not need to be sealed.)
Pour into unbaked pie	shell and bake until done. Top with meringue if desired; use powdered sugar instead of sugar in meringue.
Mix all together. Let set overnight. You can use any kind of cheeses, vegetables, cold cuts in any amounts to suit your taste. But you must let the salad set overnight to let everything blend together.
Skin fillets. Sprinkle with salt and pepper. Place fillets in a single layer in a greased 13 x 9-inch baking dish. Arrange tomatoes over top of fillets. Blend flour into melted butter in small saucepan. Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes.
Grease bottom of 13 x 9-inch pan or casserole dish. Cook broccoli; put on bottom of pan. Mix soup, mayonnaise, lemon juice and chicken broth. Pour over chicken and broccoli. Cover with slices of Velveeta cheese. Bake at 350° for 30 minutes.
Heat butter, brown sugar and nuts in saucepan until butter is melted. Spread in bottom of pie shell. Bake at 450° for 5 minutes. Cool.
Prepare linguini according to package. Over medium heat, cook broccoli and garlic in hot oil for 2 minutes. Add broth and tomatoes, bring to a boil and cook 6 minutes. Drain pasta, place in bowl with broccoli mixture, top with red pepper flakes and cheese.
Preheat oven to 350° (325° for glass). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients in order listed; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store, covered, at room temperature.
Place steak in baking dish. Brush with butter. Season with salt and pepper. Place onion slices on top. Place lemon slices on top of onion slices. Mix catsup, water and Worcestershire sauce together. Pour mixture over steak. Cook in covered dish at 350° for 2 hours.
Slice angel food cake in 1/2-inch slices and lay in pan (9 x 13-inch) to make crust. Pour cooled lemon pudding over the cake. Whip the cream cheese and powdered sugar together. Whip the Dream Whip according to directions. Fold in the Dream Whip with the cream cheese mixture and put on top of lemon pudding. Set in refrigerator for at least 6 hours.
Preheat oven to 350°, grease and flour 10 inch bundt pan. Blend all ingredients in a large bowl; beat 3 minutes at high speed. Scrape bowl often. Bake at 350° for 45 - 55 minutes, or until it springs back when touched lightly in center. Cool right side up for 25 minutes. Remove from pan. Serve with your favorite topping.
Fry hamburg and onion in shortening until brown. Drain off excess grease. Add tomatoes and corn. Cook noodles while hamburg is browning. Drain noodles and add to hamburg mixture. Add remaining ingredients except cheese. Stir and layer cheese over top of mixture. Cover and allow cheese to melt. Ready to serve.
Fry bacon; drain. Add potatoes, celery and carrots to drippings. Salt, pepper and water to cover. Cook 15 minutes or until tender. Combine flour and small amounts of milk until smooth. Add to mixture and add rest of milk. Cook until it begins to boil, over medium heat.
Line cookies on bottom and sides of a 13 x 9-inch pan. Mix the pudding according to package directions, then pour over the cookies in the pan. Whip up the egg whites until stiff and fluffy. Pour over the filling and bake 5 to 7 minutes until meringue is nice and golden. Or you can use whipped cream when pudding cools.
Brown ground beef; drain fat and add picante sauce. Let Velveeta melt in microwave, then add to beef and picante sauce. Serve over tortilla chips.
Mix cake mix and pie filling together and pour into a 10 x 15-inch pan. Bake at 350° for 25 minutes.
Whip the sour cream with the sugar. Add well beaten eggs and flour to make batter slightly thickened. Beat well. Bake in small cakes on griddle.
Using a large platter, layer the ingredients (in order or change up, if you like). Serve with corn tortilla chips.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can fried onion rings. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Melt butter in water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms ball that doesn't separate.
Preheat oven to 350°. Cream together butter and sugar. Add egg yolks. Dry ingredients should be mixed together and then added alternately to butter mixture with milk. Mix well. Beat egg whites and fold into batter. Pour into 3 greased and floured pans. Bake until cake springs back to touch.
Stew 4 whole chicken breasts in at least 4 cups lightly salted water until done. Take breasts out, reserving broth. Slice in serving pieces when cool. Partially cook 2 packages frozen broccoli spears. Drain and put into bottom of 9 x 13-inch greased casserole. Layer chicken on top and cover with sauce. Make the sauce the same as if you were making white sauce.
Stir sugar into the apples; let stand until sugar dissolves. Add the egg; beat into the mixture. Mix the flour, cinnamon, soda and chopped nuts; mix well. Pour into an 8-inch pan. Bake at 375° for 40 minutes. While cake is baking, make sauce.
Mix all ingredients except Kisses. Preheat oven to 350°. Place on cookie sheet about 1 teaspoon at a time. Cook about 8 minutes or until top of cookie begins to crack. Remove from oven and place a Kiss on top. Let cool.
Heat oven to 350. Coat a 9 by 13 inch pan with nonstick cooking spray and set it aside. Melt the butter in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract and cinnamon. Add the remaining ingredients and mix well. Transfer the mixture to the baking pan. Using the sheet of waxed paper and the palms of your hands, press he granola firmly into the pan, packing it to a flat and end even thickness. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16-24 rectangular bars and a quick breakfast on the go!
1. Mix ingredients in a double boiler or a low fire. 2. Simmer slowly, stirring until sauce is smooth, neither runny or sticky.
Heat carrots, then drain. Set aside. Mix all other ingredients together. After doing this, add carrots. Stir, then refrigerate. Serve cold.
Spread crescent rolls out on cookie sheet, pinching seams together. Bake according to directions. Cool. Mix cream cheese, mayonnaise and Ranch dressing. Spread over cooled crust. Spread vegetables over cream cheese layer. Grate 1 or 2 carrots. Spread some over top of vegetables to resemble cheese. Store in refrigerator.
Cream shortening and sugar; add eggs one at a time. Add flour, baking powder and milk alternately.	Add flavoring. Bake at 325° for 70 minutes in tube pan.
Saute onion and garlic in oil until tender. Add zucchini and cook until transparent. Add remaining ingredients and simmer about 10 minutes. Serve over hot spaghetti.
Stir peanuts, sugar, syrup and water together in a heavy skillet. Start cooking; start stirring continuously when peanuts begin to pop. Cook approximately 18 minutes on high heat. Remove from heat and stir in soda, butter and vanilla. Pour immediately onto buttered cookie sheet and spread thin. Break into pieces when hard.
Add cheese and soup to rice while hot; add onions, celery and broccoli. Mix well. Place in casserole dish. Bake at 375° for 15 minutes.
Place cottage cheese in warm bowl; add yeast-water, egg and soft butter. Combine all dry ingredients and gradually add; beat well. Cover with clean cloth; let rise until doubled. Punch down and put in 2 small, greased loaf pans. Let rise again. Bake at 350° for 35 minutes. While warm, brush with butter and salt.
Roll chicken in mixture of flour, salt, pepper and paprika. Melt butter in a 9 x 13-inch pan. Add chicken, skin side down. Bake in a 400° oven for 40 minutes. Turn chicken pieces. Combine soup, milk and dill seed; pour over chicken. Place biscuits on top of chicken. Bake for 10 to 12 minutes, or until biscuits are golden brown. Serve hot. Yields 4 to 6 servings.
Preheat oven to 350°. Melt butter; blend in flour and gradually stir in milk. Bring to boil, stirring until mixture thickens. Fold in eggs, asparagus, salt and pepper. Pour into buttered baking dish; sprinkle with bread crumbs and bake for 15 minutes. Yields 4 side servings or 2 main dish servings.
Mix cream cheese, Accent, Worcestershire and onions together. Shape into ball. Roll in grated ham and refrigerate.
Combine dry ingredients and stir, mixing in a large bowl. Beat butter or margarine for 30 seconds, adding sugar and extract and beating until fluffy. Add eggs; beat well. Add flour and sour cream alternately, beating until smooth. Spread one-half of batter in a greased and floured 10-inch tube pan. Spoon 1/2 of cranberry sauce (without touching the sides of the pan). Add remainder of the batter; top with the remaining cranberry sauce. Sprinkle nuts on top. Bake in a 350° oven for 40 to 50 minutes.
Mix all together in medium bowl. Chill and serve. May be transferred to 1/2-pint clean jar.
Break 2 eggs in 8-ounce cup. Add milk until full. Cook grits. Add all remaining ingredients. Pour into greased casserole and cover. Bake at 325° for 40 minutes. Uncover. Sprinkle with grated sharp Cheddar cheese and paprika. Bake uncovered for 20 additional minutes.
Make sausage into cakes and fry. Remove from grease. Chop onion and green pepper. Saute in grease. Add bread crumbs, chicken broth and water. Stir well. Break sausage into small pieces and add to mixture. Make sure dressing is good and wet. Add more water if needed.
Mix all ingredients well. Place mixture in refrigerator overnight. Shape into cookies and place on greased cookie sheet. Bake at 300° for 8 to 10 minutes.
Combine eggs, sugar and flour. Beat until mixed thoroughly. Add milk, cream and nutmeg. Bake in a 9-inch unbaked pie shell at 350° until done, about 1 hour.
Combine all ingredients. Pour 1 cup of batter through funnel into hot oil, making a circular motion. Turn when golden brown. Remove to paper towels. Dust with powdered sugar.
Heat vegetable oil, sesame oil and sesame seed on medium heat until seed turn brown. Remove from heat. Stir in rest of ingredients. Let stand overnight in refrigerator. Serve chilled.
Mix flour and milk in saucepan. Cook over medium heat until thick, stirring constantly. Let get cold. In a deep bowl, put sugar, shortening and vanilla.
Marinate in layers for 4 to 5 hours. Toss. Sprinkle with Parmesan cheese.
Cream butter. Gradually add sugar, beating well. Mix in egg. Combine 1 1/2 cups flour, soda, salt and spices. Add to creamed mixture. Stir in applesauce and lemon rind. Dredge the raisins and pecans in 1/2 cup flour. Stir to coat well. Fold into batter.
Cream shortening and sugar; beat in eggs. Add dry ingredients alternately with carrots. Add lemon and vanilla extracts. Stir in nuts. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Frost with Orange Frosting. Yield: 3 dozen.
Mix the first 4 ingredients until smooth. Pour into crust. Bake at 350° for 25 minutes. Cool 10 minutes. Mix small amount of sour cream with sugar and vanilla. Pour over cheesecake. Bake 5 additional minutes.
Mix first 7 ingredients together and pour melted margarine over. Top with Velveeta. Bake at 375° for 1/2 hour.
Mix well. Serve with strawberries, bananas, apples or pineapple, etc.
Bake cake according to package directions in 8 x 12-inch pan. While hot, mix cream of coconut and Eagle Brand milk. Pour on cake, then punch holes in the cake so mixture will run into cake. Chill overnight in refrigerator. Top with liberal amount of Cool Whip and shredded coconut before serving.
Mix all together and pat in a 9 x 13-inch pan. Bake exactly 15 minutes in a 350° oven. Cool.
In large bowl, stir together oats, sugar, wheat germ, bran, seeds, coconut and nuts. Heat oil, honey and vanilla until it bubbles. Throughly mix liquids with oat mixture until blended well. Spread mixture onto large, rimmed baking sheet. Bake at 325°, stirring every 10 minutes, until lightly browned. Note: 30 minutes yields a slightly moist granola. Bake longer for a crunchy granola. Remove from oven and stir several times while cooling to avoid clumping. Add raisins or dried fruit when completely cool. Store in airtight container after cooled. Makes approximately 8 cups.
Cook noodles in a large amount of boiling, salted water for 10 to 12 minutes or just until tender; drain. Brown meat and onion until tender. Drain off fat. Stir in soup, corn, sour cream, milk, pimiento, salt and pepper. Mix well. Stir in cooked noodles. Place in a casserole dish. Toss bread crumbs with melted butter. Top and bake, uncovered, at 350° for about 50 minutes or until heated through.
Boil together for 2 1/2 minutes the sugar, milk and margarine. Remove from heat; add peanut butter and stir until smooth. Then add oatmeal. Drop by spoonful on wax paper and cool.
Put serving size pieces of chicken breast in oven-proof dish; season. Add a few pats of butter or oleo. Add part of a bottle Catalina dressing (as desired) and cranberry sauce. Bake at 350° for about an hour. Serve with stuffing, rice or potatoes. Also good with cube steak.
Melt butter; add rest of ingredients. Mix and bake in greased jelly roll pan or broiler pan at 300° for 20 to 25 minutes (will not look done). Cool completely before cutting.
Mix all ingredients together and season to taste. May want to add salt, pepper or Creole seasoning.
Sift flour, salt and sugar together in large bowl and set aside. Beat eggs in a bowl until thick with peaks. Add and blend in milk and butter, then add dry ingredients and beat until smooth. Makes 5 dozen at about 3 inches each.
Mix sugar and cocoa until smooth. Add milk, butter and vanilla. Cook on medium heat for 2 minutes after it boils. Let cool and beat until creamy. Will frost a 9 x 13-inch cake.
Crush vanilla wafers. Chop cherries, pineapple and pecans. Put marshmallows in double boiler and melt, then add condensed milk and mix well. Remove from heat; add to chopped mixture. Mix well. Make into loaves and wrap in foil. Put in refrigerator until ready to eat.
Combine softened cheese with potatoes; mix until well blended. Add remaining ingredients and place in 1 1/2-quart greased casserole. Bake at 350° for 45 minutes. Serves 6.
Put butter in large bowl of electric mixer; add 1/2 cup brown sugar and beat until light and fluffy. Add 1 cup flour and mix well. Pat into greased 13 x 9 x 2-inch pan and bake in 375° oven 12 minutes.
Fold each apricot around an almond. Cut bacon strips into thirds. Wrap a strip around each apricot and secure with toothpick. Place on baking sheet and bake, uncovered, at 375° for 25 minutes or until bacon is crisp, turning once. Meanwhile, combine jelly and soy sauce in pan and cook, stirring, until warmed and smooth. Remove bacon wrapped apricots and drain with paper towels. Serve with warm sauce for dipping.
Wash package of chicken breast fillets. Dip in egg. Roll in Italian seasoned breadcrumbs. Fry in olive oil 10 to 15 minutes on each side.
Cream butter and sugar; add bananas. Add sour milk and eggs. Add dry ingredients. Add vanilla and nuts. Bake in loaf pan or miniature pans. If using 1 loaf pan, bake at 350° or until done. If using smaller pans, bake about 45 minutes and loaf pan about 1 hour.
Cook roast or stew meat; save broth. Cook onion and potatoes until tender. Cut roast in bite size pieces and put in broth. Add potatoes and onion. Add the 4 cans of vegetables and the tomatoes. Salt and pepper to taste. Heat all together for about 10 minutes.
Cream shortening and sugar. Add beaten eggs. Dissolve soda in sour milk. Combine flour, spices and salt. Add dry ingredients alternately with milk. Add chopped prunes and nuts. Beat until smooth. Pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Place the crumbled sausage in a 9 x 13 pan. Then add the cubed bread. Beat the eggs and add the salt, dry mustard, and milk. Pour over the sausage and bread. Top with cheese and refrigerate overnight. Bake 1 hour uncovered at 325°.
Spread the pita with the salsa. Top with the cheese slices; sprinkle with the oregano and paprika. Place on aluminum foil; bake at 400° until hot and cheese is melted. Serves 2, cut into quarters.
Blend together kidney beans, olives, lemon juice, salt, garlic powder and sesame seed. In a separate bowl mix onion powder, tahini and tofu. Mix these two together.
Mix brown sugar, 1/4 cup flour, 1/2 teaspoon salt, vinegar and water together; boil for 2 minutes.
Line bottom of a greased dish with raisins. Cut bread in 3 strips, crosswise. Dip in melted butter, in skillet or frypan brown lightly. Then arrange on top of raisins in dish. Beat the remaining ingredients, pour over bread and raisins. Set dish in a pan of hot water. Bake at 375° about 30 minutes or until a knife comes out clean.
Mix oleo, flour, sour cream and salt to make dough. Wrap in foil. Place in refrigerator for 1 hour. Roll out dough a little at a time and cut into small squares. Fill center with solo filling, fold over and pinch dough in center. Place on slightly greased cookie sheet. Bake at 375 degrees until browned.
Beat all ingredients together except the corn. Add the corn. Bake in a 2-quart deep bowl at 350° for 1 hour.
Place rice, ham, pork, cooked chicken or luncheon meat and 1/2 small onion in large frying pan over medium heat. Cook until onion is tender. Add soy sauce. Cook 10 minutes. Beat egg well. Add to cooked rice mixture. Cook, stirring constantly for 5 minutes. Makes 6 servings, about 3/4 cup each.
Cook chicken, celery, onion, salt and pepper until done. Remove chicken from bone and save broth; strain and keep celery and onion. Melt butter and pour over Pepperidge Farm dressing; mix well. Put 1/2 dressing in 9 x 13-inch baking dish and add in layers chicken, onion, celery, celery soup and chicken broth. Pour broth slowly (you may need to make holes for it to soak in). Cover with rest of dressing and bake at 350° for 1/2 hour or until brown on top.
Mix well, shape into balls and place on aluminum foil. Chill and serve on crackers.
Season ribs with salt and pepper. Brown over medium heat in heavy skillet. Add small amount of water; cover and cook slowly for 1 hour. Empty sauerkraut into kettle. Top with ribs, 3 tablespoons fat and 1/4 cup water. Cook slowly for 1 hour.
Blend first three ingredients in a blender. Add next four ingredients and pour in oil slowly, blending all together. Refrigerate and pour over favorite salads.
Melt oleo; add flour and nuts. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes; let cool.
Sift flour and measure 2 cups, sift again with salt and cinnamon and set aside.
Drain vegetables; discard liquid. Slice chestnuts thin; chop celery and onions. Mix all ingredients. Refrigerate overnight.
Microwave butter and sugar in glass bowl on High for 1 minute. Beat until smooth. Microwave 4 minutes, then stir in 1/2 cup chopped nuts. Microwave another 2 minutes or until thick. Beat with wire whisk. Pour into 8 x 8-inch pan lined with buttered foil. Sprinkle chocolate chips. Let stand covered for 4 minutes. Spread chips and sprinkle with 1/2 cup nuts. Let sit until chocolate is firm. Peel off foil and break into pieces. Store in fridge.
Mix first 3 ingredients in saucepan; bring to a boil. Cook until syrup forms hair. Beat egg whites. Pour syrup over egg whites in small stream. Pour syrup in 7 times, cooking syrup between pouring. Drop by teaspoon on wax paper.
Preheat oven to 375°. Grease 1 to 1 1/2-quart casserole or baking dish with butter flavor Crisco. Arrange potatoes in oven casserole dish.
Around each half of chicken breast, wrap a piece of bacon. In the bottom of a 13 x 9-inch casserole, cut pieces of dried beef. Place chicken on top. Mix soup and sour cream together; put on top of chicken. Cover the dish all of cooking time. Bake at 325° for 1 hour. Reduce to 300° for 1 more hour.
Mix all together. Pour into small loaf pans and bake at 350° until knife comes out clean from center.
Combine all ingredients, except broth and flour, in a large bowl. Mix the broth (undiluted) and the flour until there are no lumps. Cook until thick, stirring constantly. Pour the thick broth over meat and vegetables and mix thoroughly. Place mixture in a heavy covered pan. Bake at 250° for at least 8 hours.