HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and flour and add remaining ingredients. Cook in slow oven (350° to 375°).
Drain fruits well and set aside. Mix first 3 ingredients well. Add drained fruits and chill until served.
Preheat oven to 425°. In a cup, beat together egg and milk with a fork. Reserve 1 teaspoon for glaze.
Have all ingredients cold. Place all ingredients in large bowl. Beat with egg beater until frothy. Serve immediately. Yields about 20 servings.
Cook zucchini and onion in a small amount of oil until half cooked. Melt margarine and mix with stuffing mix. Mix sour cream and soup together. Add zucchini and onion. Layer casserole with 1/2 of stuffing mix. Place other ingredients on top. Top with other 1/2 of stuffing. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine all ingredients and put in a baking pan. Bake until Tater Tots are brown and cheese is melted.
Grease and flour a 9 x 13-inch pan or approximately 28 cupcakes. Put 1 tablespoon baking soda in 2 1/2 cups boiling water. In a large bowl, put flour, salt, brown sugar and oil. Crumb. Set aside 1 cup for top. Mix everything together. Bake at 350° for 45 minutes.
Dissolve yeast in very warm water. Combine sugar, shortening, salt and scalded milk. Cool to lukewarm by adding cold water. Blend in yeast mixture, egg and flour. Mix well. Grease top of dough and sides of bowl. Cover. Rise for 1 hour until double. Stir down. Spoon into well-greased muffin pans, 1/2 full. Cover. Let rise 45 minutes. Bake at 375° for 20 minutes. Makes 18.
Mix together all ingredients. Pour into pie shells; cover crust with foil to prevent burning of crust. Bake at 425° for 15 minutes. Reduce oven temperature to 350° and continue baking for 45 minutes. Will make 3 regular size pies or 2 deep-dish pies.
Parboil carrots until tender. When mixed, place in a bowl and mix in onions and peppers. Heat sugar and vinegar in saucepan until sugar dissolves. Add spices, tomato soup and oil slowly. Stir until well blended. Allow to cool, then pour over vegetables; mix and allow to marinate in refrigerator several days (at least 24 hours).
Preheat oven to 375°. Cook noodles 5 minutes and drain. In a large skillet, brown meat and onion. Stir in tomatoes, chili powder and salt. Heat through. Combine with noodles. Put in 3-quart casserole dish. Sprinkle with cheese. Bake 20 minutes. Makes 6 to 8 servings.
Combine apple pie filling and sweet potatoes in buttered casserole. Dot with 3 tablespoons butter. Sprinkle lightly with nutmeg and nuts. Bake in a preheated 325° oven for 30 minutes until bubbly.
Steak should be at least 1 1/2-inches thick. Dredge with flour and season with salt and pepper. Brown in fat on both sides. Add other ingredients. Cover tightly and cook in moderate oven (350°) or over low heat on top of stove until tender, about 1 to 1 1/4 hours.
Dissolve jello in boiling water. Add sherbet. As soon as it starts to gel, fold in the drained mandarin oranges and whipped cream. Pour into a 3 1/2-cup mold and chill.
Mix oleo, sugar, and egg; add milk and lemon extract. Sift together and stir in, flour, cream of tartar, soda, and salt. Form into quarter size balls. Lay on greased cookie sheet. Dip a fork in sugar and press cookies in a criss cross pattern. You may add nut pieces or cherries on top. Bake 15 to 20 minutes at 300°.
In a large saucepan over medium heat, cook onion and green pepper in margarine. Add ground chuck and cook until it loses its red color; drain. Add sugar, salt and black pepper. Add tomatoes, tomato sauce and water. Bring to a boil. Reduce heat and simmer for 15 minutes.
Combine ingredients in a greased 13 x 9-inch pan or dish. Line with half a package tortilla chips, then place the meat mixture. Repeat layers. Top with 3/4 cup grated Cheddar cheese. Cover with foil and bake at 350° for 30 to 45 minutes.
Brown ground beef, onion and seasoning; drain. Boil broccoli until tender; drain. Add cheese to meat; stir until melted. Mix in broccoli. Cut tops out of rolls; carefully dig out inside. Stuff with meat mixture. Before baking, brush rolls with garlic butter. Bake until brown at 350°. These can be frozen, but do not brush with butter until ready to bake.
Use oyster juice plus enough milk to make 2 cups liquid. Set aside. Melt butter and add crumbs and seasonings; toss well to mix. In a greased casserole dish, alternate layers of oysters and crumb mixture. Pour liquid over layers and top with remaining crumbs. Bake at 375° for 30 to 40 minutes.
Place carrots in a buttered baking dish. Drain pineapple bits and reserve juice. Add pineapple to carrots and mix well. Combine reserved juice with brown sugar, tapioca and salt. Stir until dissolved. Pour over carrot mixture and dot with butter. Cover and bake 30 minutes at 350°.
Blend eggs; add other ingredients. Mix until corn is mixed in the batter. Pour into buttered casserole dish and cook until firm, 1 hour at 350°.
Mix together the pudding and milk for 2 minutes. Add the sour cream and orange juice. Drain all juice from fruit and add. Stir all together. Chill and serve.
Cream butter. Gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition. Sift together flour, baking powder and salt. Add alternately with milk and vanilla to creamed mixture. Take out 2 cups of cake batter. Blend cocoa into it. Alternately spoon light and chocolate batters into lightly greased and floured 10-inch tube pan or a 10-inch Bundt cast aluminum cake pan. Bake in a slow oven (325°) for 1 hour and 10 minutes for the 10-inch tube pan or 1 hour and 30 minutes for the Bundt pan or until cake tests done. Cool in pan about 10 minutes. Invert cake on wire rack and remove pan. Sift confectioners sugar on cake.
Cream shortening and sugar. Beat in eggs. Mix soda and flour. Add to cream mixture with oatmeal and cinnamon. Stir in vanilla. Refrigerate 1 hour. Pinch off walnut size amounts. Bake 2-inches apart at 350° until barely brown, about 4 to 5 minutes.
In medium bowl, mix honey, horseradish and mustard; set aside. Divide dough into 8 biscuits. Roll each biscuit out to 1/8-inch thickness. On each of 4 biscuits, spread 1/4 of cream cheese, stopping 1/2-inch from edge. Top each evenly with beef, pimentos and honey-horseradish sauce. Moisten edge of biscuit with water. Top each with a remaining biscuit and seal edges together by pressing firmly with a fork. Prick top of each completed pocket a few times with fork. Place on ungreased baking sheet and bake at 400° for 15 to 20 minutes or until golden brown. Makes 4 servings.
Mix melted butter, both cheeses, onion, broccoli and eggs (beaten). Add cornmeal until thickened. Pour ingredients into a well-greased skillet. Bake at 425° for about 30 minutes.
With boiling water, combine in mixing bowl the remaining ingredients. Gradually add corn meal mixture to boiling water, stirring constantly. Cool until batter begins to thicken, stirring frequently. When thick, cover. Turn heat to very low and cook for 20 to 25 minutes.
Mix together cabbage and salt; let stand 1 hour. Drain water and lift cabbage out. Boil together rest of ingredients. Pour over cabbage while hot and let cool. Put in bags and freeze.
Add sugar to hot coffee. Cool. Spoon ice cream into coffee. Fold in whipped cream.
Put soda in hot water, then combine all other ingredients together. Add soda and water mixture. Beat well. Drop on ungreased cookie sheet, usually about 6 to a cookie sheet. Bake at 375° for 7 minutes. Let cool; remove from cookie sheet.
Slightly beat 3 whole eggs. Combine with sugar, blended with cornstarch. Melt butter. Add butter, buttermilk and vanilla. Add a little grated lemon rind. Pour filling into uncooked pie shell. Preheat oven to 400° and then turn oven down to 325°. Bake from 40 to 60 minutes, until filling is set.
Mix sour cream, mayonnaise and dill weed in medium bowl. Chill for 2 or 3 hours and serve with chips, vegetables or favorite movie munchies.
Heat oven to 350°. Grease 9 x 13-inch pan. Beat butter until creamy. Gradually stir in 1/2 cup sugar and beat until fluffy. Beat in egg yolk and salt. Stir in flour and mix well. Pat into greased baking pan. Beat jelly slightly with fork and spread on dough. Beat egg whites until foamy; gradually add 1 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until mixture stands in peaks. Fold in ground nuts and lemon extract. Swirl over jelly. Sprinkle with chopped nuts. Bake in 350° preheated oven for 30 minutes. Cool in pan. Cut into 1 1/2-inch squares. Makes 4 dozen.
Mix well sugar and syrup. Microwave 4 minutes on High. Add peanuts and stir well. Microwave 3 1/2 minutes on High. Add butter or oleo and vanilla. Microwave 1 1/2 minutes on High. Add baking soda and stir gently. It will foam up. Pour on a buttered cookie pan and let cool. Break up and enjoy.
Mix in order given. Bake in 2-quart casserole at 350° for 35 minutes.
Mix all ingredients in order given. Pour into a greased baking pan (11 x 7 x 2-inch). Bake 1 hour at 375°.
Use juice of lemon and orange and not the pulp. Combine all ingredients and cook until thick and clear. Stir while cooking. Seal in sterilized jars.
Mix all ingredients (save a few crumbs). Shape into a roll. Wrap in waxed paper and put in refrigerator. Can be handled better if made into 2 rolls, 2 1/2 to 3 inches in diameter. Slice 3/4-inch thick. When serving, top with whipped cream, pineapple or lime sherbet. Roll is sweet and needs something tart.
Drain pineapple. Reserve 6 tablespoons juice. Combine sugar and flour and stir in reserved juice. Add cheese to pineapple chunks, mixing well. Pour mixture in greased casserole dish. Combine melted butter and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes. This is good with baked ham.
Cook pasta as package directs; drain. In large skillet, saute tomatoes, garlic and seasonings in oil 2 minutes over medium heat, stirring constantly. Add pasta; toss lightly. Sprinkle with cheese.
Microwave onion and butter on High 30 to 45 seconds or until onion is tender. Microwave cream cheese on Medium 1 to 1 1/2 minutes until softened. Stir cream cheese into onion and butter mixture. Add remaining ingredients. Shape into a ball. Wrap in plastic wrap and chill at least 2 hours before serving. Serve with crackers or cocktail bread.
Cook broccoli as directed on package. Drain and place broccoli in lightly greased baking dish. Cube cheese and toss in broccoli. Mash Ritz crackers and toss through. Pour into 1/4 cup milk and toss well. Top with Ritz cracker crumbs and dot with margarine. Bake, uncovered, for 20 to 25 minutes at 350°.
Pour 1/2 catsup from bottle. To the catsup left in the bottle, add lemon juice, horseradish, Worcestershire sauce and salt to taste. Finish filling bottle with vinegar. Shake well. Add hot sauce, if desired. Keep in refrigerator. Use as needed. Good on shrimp, oysters and crab. :5 Carol Taylor
Place zucchini cubes and butter in 1 1/2-quart casserole dish. Cover and cook 5 minutes on High in microwave. Stir in cheese, seasonings and eggs. Top with crumbled French fried onions. Cook at Medium/defrost for 5 minutes, give 1/2 turn and cook 5 more minutes or until knife inserted near center comes out clean. Makes 4 to 6 servings.
Cut each potato lengthwise into eighths. Put next 4 ingredients into plastic bag. Add potatoes and shake well. Arrange coated potatoes on shallow pan. Bake at 375° until tender inside and crusty outside, about 1 hour. Sprinkle with Parmesan and basil.
Mix the first four ingredients together, then add the other ingredients. Mix well and place in spoonfuls on cookie sheet and bake at 350 until light brown in color.
In baking dish, cut up chicken and place in bottom. Mix together soup, onions and Ro-Tel. Place cut up cheese over chicken. Break chips and place over cheese. Pour soup mixture over chips. Bake at 350° until cheese melts, about 20 minutes.
Break up lettuce; place in a bowl with onion. Crisp the bacon and drain; add to lettuce. Combine vinegar, sugar, salt, pepper and water in a skillet. Bring to a boil, stirring. Pour over salad.
Mix in order given. Bake 45 to 60 minutes at 350°.
In a pan, brown meat; pour off excess fat. Set aside. Mix the remaining ingredients in a casserole dish. Stir together. Then add the meat; stir it up also. Bake in the oven (uncovered) for 30 minutes at 350°.
Dissolve bouillon cubes in boiling water. Add carrots, celery and onion. Cook 20 minutes. Add potatoes and cook 20 minutes more. Check vegetables to see if they are done. Add soup and mix well. Add cheese (in pieces). Cook until cheese is melted. Serve with crumbled bacon on top. Serves 8.
Cube squash and boil until tender. Drain and mash. Add all ingredients together except half of the butter to the squash. Melt remaining butter. Pour mixture into baking dish and pour melted butter over top. Sprinkle with additional cracker crumbs until covered. Bake at 375° for 40 minutes. Half recipe is plenty for 4 people.
Drain pineapple chunks, reserving 2 tablespoons juice. Set juice aside.
Combine cabbage, green pepper and onions with 1 cup sugar in bowl; mix well. Combine oil, vinegar, 4 teaspoons sugar, celery seed and salt in saucepan. Bring to a boil, stirring to mix well. Pour over cabbage mixture; mix well. Spoon into airtight container. Chill for 4 hours or longer. Yield: 8 servings.
Mix together sugar, butter and eggs. Use a small bowl and make a paste with cocoa, vanilla, salt and food coloring. Add to the first mixture. Add buttermilk and flour. Mix well. Fold in baking soda and vinegar. Don't beat! Bake at 350° for 30 minutes.
Cook butter and flour together on low heat, about 10 minutes. Add salt, milk and cheese. Stir continuously and keep on low heat until cheese melts. Pour over macaroni, broccoli or anything you want to serve with cheese sauce.
Cook green beans, lima beans and peas according to package directions. Mix all ingredients except crackers and butter and pour into buttered 2-quart casserole dish. Melt butter. Crumble Ritz crackers and mix with melted butter. Top vegetable mixture. Cook at 350° for 20 minutes.
Cut a thin slice off tops of tomatoes. Scoop out insides and turn upside down to drain. Scrub potatoes well; cook in 1-inch boiling, salted water 35 to 40 minutes or until tender. Drain; peel.
Beat butter, add sugar, eggs and flavoring; sift flour and baking powder. Add flour until mixer can't go. Use flour for rolling cookies. You should have flour left over when finished. Roll very thin and cut with round cutter. Bake at 350 degrees for approximately 10 minutes. Do not brown.
Combine flour, sugar, cocoa and soda in bowl. Add buttermilk, oleo, Cola and vanilla. Beat on low until all is combined, then medium speed for 2 minutes. Add eggs and beat 2 minutes more. Stir in marshmallows. Pour into 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix together. Store in airtight container. Use 1/3 cup mix for 6 ounce cup of hot chocolate.
Saute onion, green pepper and ground beef. Drain. Add undrained tomatoes, picante sauce, garlic and cumin. Bring to boil, then reduce heat and simmer 10 minutes. Stir in beans. Spray 9 x 13-inch pan with vegetable spray. Spread 1/3 of bean mixture on bottom. Top with half of tortillas, then 1/3 of cheese. Repeat layers, ending with beans on top. Bake at 350° for 30 to 35 minutes. Let stand 10 minutes after sprinkling with remaining cheese. If desired, top with tomato slices, shredded lettuce, sliced green onions, sliced black olives, low-fat sour cream and/or hot sauce.
Chop onion. Trim asparagus. Melt butter with oil over medium heat. Add onion and cook until soft. Stir in asparagus and thyme and cook about 1 minute. Add the rice and cook, stirring about 1 minute. Add chicken stock and water. Cover and bring to a simmer. Reduce heat and cook rice about 20 to 25 minutes. Grate the colored zest from the lemon and squeeze 1 tablespoon juice. Stir in the zest and juice just before serving.
Preheat oven to 350°. In a pan melt butter and sprinkle crumbs together; firmly press down in bottom of a 9 x 13-inch pan. Sprinkle chocolate morsels and nuts. Pour milk over top. Bake at 350° for 25 to 30 minutes. Cool completely before cutting.
Cream the shortening and sugar. Add beaten egg and molasses, then the dry ingredients which have been sifted together. Add hot water last and beat until smooth. The batter is soft, but it makes a fine cake. Bake in greased pan for 35 minutes at 350°. Makes 15 generous servings.
Cook spaghetti as usual. Mix all ingredients in large casserole, retaining enough cheese to cover top. Bake at 350° about 45 minutes or until hot and bubbly. Add remaining cheese to top and return to heat just long enough to melt cheese.
Oil a 9 x 13-inch baking dish. Cube bread and line dish with bread. Top with crumbled sausage, cheeses and sliced mushrooms. To beaten eggs, add cream, milk and seasonings. Pour over casserole and refrigerate overnight. Bake for 35 to 40 minutes at 350°.
Put sauce on crust. Add remaining ingredients. Put cheese last. Cook until done, 15 to 20 minutes.
Brown meat and drain off grease. Stir in barbecue sauce, onion and brown sugar. Grease a muffin pan with shortening and press a biscuit into each cup of muffin pan. Spoon beef mixture into cups and sprinkle with grated cheese. Preheat oven to 400° and bake 10 to 12 minutes or until brown.
Cream butter and sugar; add eggs, water and vanilla. Sift dry ingredients together and add to creamed mixture. Make into rolls about 1-inch in diameter; roll in plastic wrap and freeze. Slice 1/4-inch thick and bake at 400° on an ungreased cookie sheet for about 15 minutes.
Cook first 3 ingredients until thick and brown. (The browner it is the more butterscotch taste it has.) Then mix last 3 ingredients together. Add to first mixture and cook until thick, stirring constantly. Pour into baked pie shell.
Preheat oven to 350°. Line 9 x 13-inch baking dish with foil. Combine first 4 ingredients in shallow dish and mix thoroughly. Melt butter in saucepan over medium-high heat. Add garlic and saute about 1 minute. Remove from heat. Stir in Worcestershire sauce and mustard. Dip chicken in this mixture and then in bread crumbs, coating well.
Fry hamburger and onions together until meat has lost pink color, keeping separated as cooking. Cook noodles in salted water until tender; drain. Mix all ingredients together; put into a 2 1/2 to 3-quart casserole. Cover with buttered crumbs. Bake at 350° for 45 minutes to 1 hour. Serves 6.
Brown meat in oil in iron skillet. Add next 8 ingredients and simmer 30 minutes. Make cornbread mix and add creamed corn. Put on top of meat mixture. Bake in preheated oven at 350° for 25 minutes. Turn over on large platter or cookie sheet. The meat will be on top. Sprinkle with grated cheese and parsley.
Melt red hots in water. Add all ingredients and bring to a boil in large pot. Simmer 5 minutes or longer to blend.
Put paper liners in cupcake pans and place a wafer/cookie in bottom of each liner. Beat remaining ingredients until light and fluffy. Pour in cupcake pans, filling each about 2/3 full. Bake at 375° for 15 to 20 minutes. As soon as removed from oven, put one tablespoon of canned pie filling on top of each tart. Makes about 24. Store covered in fridge.
Cook broccoli with onion. Drain thoroughly. Place in casserole with other ingredients. Top with crumbs. Bake 30 minutes at 350°.
In large skillet put butter and water. Add broccoli, cauliflower, potatoes, carrots and onion; cook until tender. Cut smoked sausage into 1-inch pieces. Lay on top of veggies and cook 10 minutes or put in microwave for 5 to 6 minutes.
Melt together first three ingredients. Whip whipping cream; add to mixture. Pour into graham cracker crust. Refrigerate. Top with Cool Whip.
Mix first 5 ingredients. Chill, pour over cream cheese and serve with crackers.
Combine in mixing bowl the sausage, cheese and Bisquick. Add just enough water to shape in small balls on cookie sheet. Bake at 350° for 25 minutes.
Mix cream cheese, sugar and egg yolks and set aside. Beat egg whites and fold into cream cheese mixture. Grease miniature muffin pan and sprinkle with graham cracker crumbs. Spoon about one tablespoon of the cream cheese mixture into muffin pan. Bake at 350° for 15 minutes. Allow to cool. When cool, a dip will form in the center of each cheese cake.
Sprinkle with cinnamon and then mix well. This is a terrific after school treat.
In large bowl pour hot water over oatmeal, margarine and bouillon granules; let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a	time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if needed to make a very stiff dough.	Pat or	roll out dough to 1/2-inch thickness. Cut into shapes with dog biscuit or other cookie cutter and place on a greased cookie sheet. Bake at 325° for 50 minutes. Allow to cool and dry out until hard. Makes about 1 3/4 pounds.
Fry sausage and drain. Place bread crumbs into 9 x 13-inch casserole dish. Layer half sausage, half cheese; repeat. Beat eggs, milk and seasonings. Pour over sausage and cheese mixture. Refrigerate overnight. Bake at 350° for 45 minutes or until brown. Makes 6 servings.
In large bowl combine egg, water, salad dressing mix and seasoning blend. Stir in Chex to moisten. Let stand 5 minutes. Stir to break up Chex. Add ground beef and celery. Mix well. Shape into loaf in shallow pan. Bake in 350° oven for 70 minutes. Top with cheese strips 5 minutes before end of baking. Makes about 6 servings.
Sift the flour over the potatoes, starting with 1 1/2 cups. Cut butter into the flour and potato mixture. Add sugar and milk. If dough is too soft, add more flour. Knead, roll and cut with large biscuit cutter. Bake at 350° until lightly brown.
Put ribs in a roasting pan. Place a slice of onion on each piece (or chop onion and add to ribs). Roast at 450° for 30 minutes.
Boil chicken until done. Drain and layer cut-up chicken in bottom of baking dish. In saucepan melt butter and add flour and salt until bubbly. Then add chicken broth, cream of chicken soup and chilies until thickened. Remove from heat and add room temperature sour cream. Pour warm sauce over chicken and top with shredded cheese. Place in oven at 350° and cook for 45 minutes.
Brown meat in oil in frying pan. Add chopped vegetables, salt and pepper and stir-fry for another 5 minutes or so. Mix in 3/4 can of tomato sauce, reserving 1/4 can for topping. Add enough water to keep from sticking. Cover and cook over low heat 1/2 hour, stirring frequently.
Saute chicken, garlic, pepper and carrot, then add everything, except rice. Bring to a full boil, then stir in rice. Cover and remove from heat.
Mix pie filling and beaten egg together. Dump into a 9 x 13-inch pan. Dump remaining ingredients into pan in order, spreading or sprinkling them on evenly. Bake 1 hour at 350°.
Mix together margarine, cream cheese and sugar. In separate bowl mix together pudding, milk and vanilla; then combine both mixtures. Add Cool Whip.
Cover beans with water and let stand overnight; drain. Brown sausage in Dutch oven. Add onions; cook and stir until tender. Add remaining ingredients, except chilies. Bring to boil; reduce heat and simmer, covered, for 2 hours or until tender. Stir in chilies; heat through. Makes about 3 quarts.
While water is heating for pasta, add all ingredients except cheese to pan and saute over medium heat until garlic is translucent. Reduce heat to very low. Cook pasta; drain and put in serving bowl. Add sauce; stir. Sprinkle liberally with cheese and serve. Add fresh ground black pepper to taste.
Cook hamburg. Add to other ingredients. Top with grated cheese. Bake at 350° until bubbly.
Brown and drain ground beef. Mix with spaghetti sauce and cottage cheese. Cook 5 minutes longer. Grease pan and pour in 1/2 cup of sauce, then 1 layer of noodles, sauce and cheese; repeat layers. Cover with foil and bake at 350° for 1 hour. Uncover and bake for 15 minutes. Let stand for 10 minutes before cutting.
Cream margarine and sugar together. Add egg yolks and beat well. Stir in melted chocolate, vanilla and flour. Blend well; stir in nuts. Pour into greased 8 x 8 x 2-inch square pan. Bake in slow oven at 325° for about 35 minutes.