HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, graham cracker crumbs, coconut and spread in a 9 x 9-inch square pan. Press lightly. Cover with chocolate pieces. Put nuts on evenly. Pour on milk. Bake at 350° for 30 minutes.
Mix all ingredients. Add eggs, one at a time, blending well after each addition. Heavily grease a Bundt pan and sprinkle with granulated sugar. Add the batter and bake at 350° for about 1 hour. Do not overbake.
Mix cake mix, evaporated milk (reserve 1/3 cup) and melted margarine. Press half of this mixture into a 9 x 13-inch cake pan and bake for 10 or 12 minutes at 350°, then melt caramels in the remaining milk, sweet chocolate and pecans. Remove first part of cake from oven and sprinkle chopped chocolate and chopped nuts on cake. Pour melted caramel over this and put remainder of cake batter over top and return to oven and finish baking for 20 minutes more.
Put all ingredients in a large roasting pan and cook 1 hour on stove over medium heat.
Melt butter in a medium saucepan; stir in flour, salt, pepper and hot sauce. Cook over medium heat for 2 minutes, stirring slowly; add chicken broth (stirring). Cook until slightly thickened.
Drain and flake salmon. Add milk, onion, bread crumbs, salt and pepper. Toss together. Add beaten eggs. Put in greased loaf pan. Dot top with about 1 Tbsp. butter. Bake at 350° for 35-45 minutes.
Saute vegetables in heavy skillet generously sprayed with Pam. Cook until soft, but not brown. Cool. Add to beaten eggs and seasonings. Carefully fold in crabmeat. When mixture is blended, drop 1/3 cup of mixture onto sprayed griddle or skillet. Cook over medium heat until underside of omelet is lightly brown; turn carefully with a spatula and brown the other side. Drain on paper towels. Serve on hamburger buns with mayonnaise and/or ketchup, if desired. Omelets freeze nicely. Thaw and heat in microwave.
In top of double boiler, blend hot water with mayonnaise. Stir until heated through. Add lemon juice and pour over vegetables.
Mix cornstarch in water. Add to pineapple juice, sugar and egg yolk. Cook until thickened. Add pineapple and cool. Whip the whipping cream until stiff. Cut up other ingredients and add to the whipping cream.
Melt butter in frying pan. Add onions and sugar. Cook for 6 minutes, covered, on medium high heat and then cook 6 minutes uncovered.
For Crust: Melt butter and combine with graham cracker crumbs and brown sugar. Press into a 9-inch pie plate. Bake at 350° for 5 minutes. Beat egg yolk and combine with condensed milk. Stir well and then add key lime juice and vanilla, stirring until blended. Pour into pie crust and bake at 350° for 10 minutes. Cool completely and refrigerate before serving. Garnish with whipped cream before serving, if desired. Yield: 1 (9-inch) pie.
In medium size bowl, mix flour, salt and shortening until dough forms into small balls (the size of peas). Then add water until it forms a a ball. Roll out on a floured surface and put into a 9-inch pie plate. Bake at 350° until brown.
Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured jumbo fluted mold (such as a bundt pan). Bake 1-1/2 to 1-3/4 hours at 325°.
Crumble and brown the sausage; drain grease. In a bowl whip eggs and milk; then add black pepper, red pepper and the Cheddar cheese. Add to the sausage and cook together until eggs are done. Serve with biscuits.
Combine all ingredients and stir or beat briefly with rotary beater to blend smooth. Mix into crisp shredded cabbage just before serving. Makes a generous cup of dressing.
Combine first 8 ingredients and put in crock-pot. Cook on low for 8 to 10 hours, until chicken is well done. Remove chicken bones; cut chicken into chunks. Strain broth into bowl. (Remainder of recipe may be cooked in crock-pot or on stove top, depending on available time.)
Blend ingredients for 4 minutes. Put into flan pans, makes 2. Bake at 350°. Cool. Spread Cool Whip over top. Top with any kind of pie filling or fresh fruit. Refrigerate until ready to serve.
Spread out crescent roll dough and bake. Mix together mayo, cream cheese and Ranch dressing. Pour over cooled crust.
Cream butter and sugar. Add eggs, one at a time. Beat well after each. Stir in sour cream. Add sifted flour and soda 1/2 cup at a time. Stir in extract and pour into greased and floured Bundt pan or 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake is done. Cool 5 minutes and turn onto rack to cool.
Boil tea bags in 2 cups water and pour over frozen juice in a large bowl. Add sugar, bourbon and 8 cups water and stir until mixture is dissolved. Freeze overnight in large plastic storage containers. It scoops out into a slushy frozen treat to enjoy by itself or add a splash of Sprite to tone it down.
In saucepan, mix cocoa, sugar, flour and salt together until blended. Add hot water; cook over low heat until all ingredients are dissolved. Add milk; cook until gravy boils and is thick.
Mix flour, butter and pecans together. Spread in 9 x 13-inch pan. Bake at 300° for 15 minutes. Cool.
Heat oven to 400°. Bake potatoes. Cut potatoes in half lengthwise. Scoop potato out of shells into bowl; mash. Add remaining ingredients except cheese. Beat until light and fluffy. Spoon back into shells and place in 13 x 9-inch pan; top with cheese. Bake at 400° for 20 to 25 minutes or until cheese is light golden brown.
Trim brisket. Make a paste of all other ingredients except Worcestershire sauce. Brush paste over brisket. Wrap brisket in foil and marinate overnight in refrigerator. Next day, open foil and spoon Worcestershire sauce over brisket. Rewrap foil tightly and place in roasting pan. Bake at 225° to 250° for 6 hours. Slice thin against the grain. Keep warm in juices and serve.
Mix boiling water, sugar, salt and shortening, cool until lukewarm. Soften yeast in lukewarm water and stir into mixture. Add eggs, stir in 4 cups flour and beat until smooth. Stir in remaining flour and mix. Let raise in greased bowl. After mixture has risen, knead down and make out into round balls and let raise in greased pan. Bake at 325° until done. Brush butter over baked rolls. This dough is good to keep in refrigerator before baking.
Cream butter or margarine and sugar. Stir in nuts, flour and salt. Roll in small balls and flatten slightly. Bake 25 minutes in a 325° oven. Take from cookie sheet while hot and roll in granulated sugar. Makes 10 dozen.
Soften cream cheese. Whip cream cheese and preserves together. Fold in Cool Whip.
Preheat oven to 350°. Cook noodles and vegetables according to package directions. Add the soup, milk and tuna. Bake 45 minutes in 1 1/2-quart greased casserole. Buttered crackers or bread crumbs may be put on as a topping before baking, if desired.
Put ham bone, pepper and water in a large pot. Add beans and cook slowly for 2 hours. Add onion, carrots and celery leaves. Cook slowly for 1 hour. Add potatoes. When potatoes are done, soup is ready to serve. (Dry or split peas may be used instead of beans.)
Place cabbage in large baking dish. Cook meat in skillet and drain. Add remaining ingredients. Mix well. Pour over cabbage. Cover and bake at 325° for about 1 1/2 hours. Stir occasionally.
Saute onion and hot peppers until soft. Add ground beef, salt and black pepper. Brown meat. Stir frequently. Add chopped cabbage to meat mixture. Keep stirring until cabbage looks cooked. Turn burner off. Drain off fat.
Boil yams until tender in skins about 30 minutes. Peel; cut in thick slices. Arrange in buttered casserole. Combine remaining ingredients; cook until thickened. Pour over potatoes. Cover. Bake in moderate oven at 350° for 20 minutes. Uncover; bake 15 minutes more. Makes 6 servings.
Saute onion, pepper and celery in butter; add soup. Mix together. Add 1/4 cup water if needed. Combine chicken, noodles and pimentos with soup mixture. Grate cheese; put on top. Cook in oven until bubbly.
In a medium size jar or blender, combine all ingredients. Shake or mix well. Chill. Serve over fresh greens or fruit salad.
Make a large amount of laughter; add some tear drops mixed with sighs. Add to this some sunshine and the smile of merry eyes. Put in two cups of morning dew diluting it with rain; stir it well with happiness but season it with pain. Pour this in a golden cup buttered well with strife. Wrap it around with problems; and this, my friend, is LIFE.
Mix flour, salt and baking powder. Melt shortening with sugar and cool before mixing with flour mixture. Add eggs, one at a time. Add vanilla, chips and nuts. Bake in a greased and floured cake pan (9 x 13-inch) at 350° for 35 minutes. Cut into squares.
Prepare cabbage just before using. Shake together cream, vinegar and seasonings in covered jar. Add this to cabbage just before serving, tossing slightly.
In a saucepan, combine tomato sauce, water and enchilada seasoning mix; simmer 5 to 10 minutes. Meanwhile, brown ground beef; drain. Add 1 cup tomato sauce mixture to beef; simmer 5 minutes. Soften tortillas, one at a time, in remaining sauce mixture. Spoon beef mixture down center of each tortilla; sprinkle with cheese and olives. Reserve 1/2 cup cheese and 2 tablespoons olives for garnish. Roll up and place seam side down in baking dish. Pour remaining sauce over top; sprinkle with reserved cheese and olives. Bake in 350° oven for 25 to 30 minutes. Or microwave, uncovered, on High 8 to 10 minutes. Makes 4 to 6 servings.
Combine all ingredients and beat at medium speed with mixer until smooth. Serve with fruit slices. It's a great way to get the kids to eat their fruit.
Preheat oven to 350°. Melt butter in casserole dish. Add both cans of corn, corn meal mix and sour cream. Mix well. Bake for 40 minutes.
Beat eggs, sugar, cocoa, flour and vanilla with about 1/4 cup milk until mixed well. Add rest of ingredients and cook until thick. Pour in crust and top with egg whites. Beat egg whites with dash of salt and 1 teaspoon cold water until stiff.
Mix all ingredients together and bake in greased 13 x 9-inch casserole dish at 350° to 400°. If desired, grate cheese on top just before casserole is done.
In large saucepan, combine frozen corn, potato, onion, water, bouillon granules and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until potato is tender. Stir in 1 1/2 cups of milk and the margarine. Combine remaining milk and flour. Stir milk-flour mix into corn mix. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Prepare the Rice-A-Roni, omitting the butter. Slice the onion very thinly and separate into rings. Thinly slice the olives. Slice/shred the artichoke hearts, reserving the juice. Add sliced vegetables to the rice mixture.
Chop the pears into small pieces. Mix all ingredients together. Don't add any water to this cake; the pears and oil will give enough moisture. Bake at 350° for 1 hour or until testing in center.
Peel and boil 10 medium size potatoes for 20 minutes. Drain. Beat with mixer until smooth. Add milk, butter, then cream cheese (softened) and sour cream. Mix, then add salt, pepper and 3 shakes of garlic salt. Put in casserole dish and bake at 350° for 45 minutes (covered). Men love this dish. Can be made ahead and put in fridge until ready to bake.
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen cookies.
Cream together butter and sugar in a large bowl. Dissolve baking soda in buttermilk. Add to creamed mixture. Add remaining ingredients; mix thoroughly. Drop by teaspoonfuls on greased cookie sheet. May sprinkle with coconut or may add chocolate bits. Bake in 350° oven for 10 minutes.
Brown bacon lightly. Add onion and green pepper; cook for 1 to 2 minutes or until onion is golden. Remove from heat. Add beans, bean stock and salt. Simmer until most of the liquid has evaporated. Serve hot. Yield: 4 servings.
Cream the cream cheese with sugar and mayonnaise. Stir in fruits and marshmallows, then whipped cream. Pour into heart shaped mold. Freeze at least 6 hours.
Preheat oven to 325°. After chicken has been stewed, remove the bones and skin. Cut chicken into bite-size pieces and put in the bottom of of a 1 1/2-quart casserole dish. Pour the can of soup over the chicken. In a separate bowl, mix together the stuffing, broth and melted margarine. Spread this mixture over the chicken and soup. Pour milk evenly over the stuffing mix. Cover casserole dish with foil paper and bake for 45 minutes in a 325° oven. Remove foil paper and bake for an additional 15 minutes. Serves 4.
Boil chicken with the livers, green onions, celery and green pepper. Bake cornbread according to package directions. Crumble baked cornbread, add deboned chicken, boiled eggs, chopped chicken livers, green onion, green pepper and celery. Mix soups full strength to mixture, pour in chicken broth and mix well. Season to taste. Do not mix too dry. Bake at 350° until golden brown.
Melt oleo and brown sugar in a small pan and let cool. Add eggs and vanilla. Sift flour and baking powder. Pour into a 9 x 13-inch pan and bake at 350° for 30 minutes or longer. Take out and let cool. Cut into squares. They will be a little sticky but good.
In a 2 quart pitcher, combine tea, water, orange juice, lime juice and Sugar Twin. Mix well.	Add club soda. Pour into ice-filled tall glasses. Garnish each with slice of lime before serving. Serves 4.
Pour on wax paper. Cool. Break into pieces. Store in tin or airtight container.
Brown beef and onion in skillet; add spices, corn, peppers, tomatoes and water. Cover and bring to boil, stirring occasionally. Stir in rice. Reduce heat. Cover and let simmer 5 minutes. Sprinkle with cheese.
Layer chicken breasts, boiled ham and Swiss cheese. Combine soup and water. Pour over chicken layers. Melt butter and mix with croutons. Put croutons on each breast. Cover. Bake at 325° for 1 1/2 hours.
Combine all ingredients, mixing well. Pinch off small pieces of dough and shape into 3/4-inch balls. Place on baking sheet and bake at 350° for 15 minutes. Makes 8 dozen. Freezes well.
Combine meal, flour, salt and sugar. Add buttermilk to make batter right consistency to fry. Have griddle or skillet hot with plenty of shortening. Fry until golden brown on both sides as you would for pancakes. Serve hot with butter.
Lightly fry bacon, mix other ingredients thoroughly; pour into bacon grease. Fry slowly so as not to brown too quickly, about 25 minutes.
Bake 1 hour at 350°. Stir occasionally. Leave uncovered to make rice crisp on top. Serves 6.
Combine all ingredients and microwave on High power for 3 to 5 minutes. Let stand, covered, for 5 minutes.
Mix sugar and boiling water. Mix and add orange juice, pineapple and bananas in lemon juice. Mix together and freeze. Stir 3 or 4 times while freezing. Take out about half hour before serving.
Mix well all ingredients and shape into a loaf in a shallow baking pan. Pour 1 cup hot water around loaf. Put 3 to 4 teaspoons of butter on top, then add rolled cracker crumbs. Bake for 1 hour at 350°. Serves 6.
Beat all ingredients together well. Heat greased iron pans until hot enough to sizzle. Fill 1/2 full. Bake at 450° for 10 minutes or until brown. Yields 14 servings. Preparation time is 30 minutes.
Soak yeast in 1/2 cup water for 5 minutes. Combine milk, sugar and salt in large mixing bowl; stir to dissolve. Beat in shortening, eggs, yeast mixture and 1 cup flour; mix until smooth. Add remaining flour, 1 cup at a time, and mix until dough leaves sides of bowl. Turn out onto floured board. Knead until dough becomes smooth, elastic and no longer sticky, using flour as needed. Place in lightly greased bowl; grease top lightly, cover and let rise in warm place until double in size (1 to 1 1/2 hours for each time you raise it). Divide into desired shapes and rise and bake.
Mix first 4 ingredients with mixer until smooth. Fold in Cool Whip. Pour into pie crusts and freeze. Serve with chocolate syrup.
Cream butter and sugar; add eggs and beat until foamy. Sift flour and soda; add and blend well. Add nuts and mix.
Spread over cream cheese layer. Chill until set. Top with remaining Cool Whip. Garnish with a few peanuts.
Mix fruit cocktail, pineapple and dry pudding mix. Fold in Cool Whip and chill.
Soften cream cheese. Mix cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in Cool Whip; blend well. Spoon into crust. Chill until set.
Sort and wash soup mix; place in Dutch oven. Cover with water 2 inches above soup mix; let soak 8 hours.
Precook chicken and broccoli separately. Spread broccoli in a casserole dish. Place chicken on top. In separate bowl, combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle cheese and bread crumbs on top. Bake at 350° for 25 minutes. Serve over cooked rice. Makes 4 to 6 servings.
Mix all ingredients together and pour into a greased casserole pan and bake at 350° for 45 minutes or until brown.
Heat oven to 375°. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side, press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. Yields about 4 dozen cookies.
Saute onions and bell pepper in butter until tender. Stir in shrimp. Cook on medium heat until shrimp are done, 10 to 15 minutes. Add a small amount of water as needed. Add green onions; cook about 5 minutes. Season with salt and peppers. Serve over rice.
Brown ground beef and chopped onion. Add basil, oregano, salt, pepper, garlic powder and parsley to taste. Add tomatoes, tomato sauce and water. Add carrot and simmer approximately 10 to 15 minutes. Layer noodles, sauce and cheeses (Mozzarella, Velveeta and Parmesan). End in the cheese layer. Cook 30 minutes and check to see if it needs more water. Cook another 30 minutes. (Total time 1 hour at 350°.)
Brown beef and onion and drain off fat. Add milk, cheese and macaroni as well as other ingredients. Bake at 350° for 20 to 30 minutes.
Mix cake mix as directed. Bake on greased and floured sheet cake pan or cookie sheet pan as directed.
Mix sugar with cinnamon. Toast the bread. Butter both sides of the toast and cut into thin strips. Pour the sugar-cinnamon mixture into the plastic bag. Seal tightly and shake to mix well. Drop 1 strip of buttered toast into the bag and shake until the strip is coated. Repeat until all the toast strips have been coated. Add more sugar-cinnamon mix if you need it.
Cook hamburg with taco seasoning per package directions. Mix in refried beans. Pour mixture into rectangular baking dish. Pour on jalapeno cheese dip and spread evenly. Layer salsa, lettuce, peppers and olives, in whatever order you choose, ending with a layer of Mozzarella cheese. Bake at 300° for 20 minutes or until cheese has melted. Dip will be hot, medium or mild depending on what taco seasoning and salsa you choose.
Preheat oven to 350°. Melt butter and sugar in saucepan; cook for 3 minutes. Remove from heat and add pecans. Place graham crackers on cookie sheets, side by side so icing won't come off in pan and scorch. Spread icing on crackers and bake 8 to 10 minutes. Cool completely in pan. Break into small bars along indentation on back of crackers as a guide.
Mix ingredients. Drop from a teaspoon onto a greased cookie sheet. Bake at 375° for 12 minutes.
Mix all ingredients except shortening and soup. Form meatballs and brown in shortening. Place in dripper. Mix soup with fork until creamy and pour over meatballs. Bake at 325° for 40 minutes.
Pound flour into both sides of meat, using back side of knife. Add tomato puree, water, salt and pepper. Pressure cook at 10 pounds for 25 to 30 minutes. Twelve minutes before serving, add pepper, potatoes, carrots and onions. Pressure at 15 pounds for 12 minutes. If gravy is thin, add a little flour and cold water, mixed into paste, with a fork.
Finely chop first 3 ingredients in large bowl. Mix remaining ingredients in saucepan and boil 5 minutes, stirring constantly. Then pour over slaw.
Mix baking soda in water and pour over dates. Let soda, water and dates set for about 20 minutes. Add butter, sugar and egg. Add flour, nuts and vanilla and mix well. Add this to date mixture. Mix all together. Beat and pour into greased loaf pan and bake at 375 degrees for 40 minutes. Cover with Brown sauce.
Preheat oven to 350°. In a large bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until smooth. Blend in flour and salt. Spread into ungreased 13 x 9-inch pan. Bake 20 to 30 minutes or until edges are brown. Pour chocolate chips on top and let them melt. Spread like frosting. Cut and enjoy.
Melt oleo and mix with crumbs. Line 9 x 13-inch casserole dish with 1/2 crumb mixture. Mix seafood with 2 cans Campbell's shrimp soup (undiluted) and 1/2 cup Miracle Whip. Pour into dish and top with remaining crumbs. Bake at 350° for 45 minutes or until bubbly. Makes a large dish.
Beat eggs, molasses and soda until foamy. Add sugar and other ingredients and beat. Add water (boiling) last. Bake at 325° for 25 minutes.
Cream together butter and sugars. Add eggs and vanilla. Mix in sour cream. Add dry ingredients. Blend well. Chill dough. Roll to 1/4-inch thickness and cut with cookie cutters. Bake on greased cookie sheet in 350° oven for 10 minutes. Frost, if desired. Makes about 5 dozen.
Grease a jelly roll pan. Open up crescent rolls and spread out on pan, pressing together to form crust. Bake at 350° for 7 to 8 minutes. Cool. Mix Miracle Whip, cream cheese and Hidden Valley Ranch mix together until creamy. Spread over crust. Sprinkle veggies over spread, pressing down slightly. Sprinkle cheese on top. Chill; cut into small squares. Keep chilled.
In a 2-quart pan, cook onion, celery and curry powder in butter or margarine until celery is tender, not brown. Add rice, stir in bouillon, water and salt. Cover and boil, reduce heat, cover and simmer 15 minutes or until rice is done. Let stand, covered, 10 minutes.
Bring peppers,	pepper	juice,	vinegar and salt to a boil. Layer carrot sticks, onions, peppers and eggs in jar to the top of jar. Pour liquid mixture over contents in the jar. Cover and let stand 3 to 7 days. (Gets hotter the longer it stands.)
Place nuts in small baking, roast at 350° for 10 minutes. Put nuts in kitchen towel and rub together to remove skins. Chop coarsely.
Mix all ingredients with mixer. Put in baked pie crusts. Cover with cherry, peach, apple, strawberry or blueberry pie filling and chill.
Drain pineapple, reserving juice. Coat a large skillet with cooking spray. Place over heat until hot. Add pork chops and brown on each side. Layer sweet potato, squash and pineapple over pork chops. Combine reserved pineapple juice, brown sugar and next 2 ingredients. Stir well and pour over pineapple. Cover and reduce heat and simmer 30 minutes. Add apple slices, cover and cook an additional 5 minutes.
Preheat oven to 300°. Brown and crumble sausage or bacon. In a 9 x 12-inch pan sprayed with Pam, layer bread, meat and then cheese. Beat eggs with milk and mustard. Pour over top. Refrigerate overnight. Mix cream of mushroom soup with 1/2 soup can of milk. Pour over top. Bake uncovered 1 1/2 hours. Cool 10 minutes.
Crush 1/2 cup stuffing. In small bowl, combine crushed stuffing and margarine. Set aside. In 3-quart saucepan over high heat, heat water to boiling. Remove from heat. Add remaining stuffing; toss to mix well. In small bowl, combine soup and milk. Spoon 1/3 cup soup mixture into 3-quart oblong baking dish. Top with stuffing. Arrange chicken on stuffing. Spoon remaining soup mixture over chicken. Top with tomato. Sprinkle with reserved stuffing mixture. Bake at 400° for 30 minutes or until chicken is no longer pink. Makes 6 servings.