HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Crisco and sugar. Pour on boiling water and cool to lukewarm. Mix yeast and cold water. Add to other mix. Add eggs and beat. Add salt to flour. Stir all together in a dough. Work into a firm lump. Put into a greased, large mixing bowl and cover tightly. Let rise in refrigerator. Make rolls and let rise about an hour or time needed. Bake at 350° until brown. Dough will keep several days in refrigerator or may be used at once.
Brown onion and ground beef in skillet. Add soups and bring to simmer. Line casserole dish with corn chips. Pour soup over and top with corn chips and grated cheese. Bake at 350° for 20 to 25 minutes.
Brown hamburger and onion. In a separate pan, heat the last 4 ingredients together until creamy. In a 9 x 13-inch pan, layer 1/3 of Doritos, 1/2 of browned hamburger and 1/2 of grated cheese. Repeat, ending with remaining 1/3 of Doritos. Pour sauce over top of casserole. Cover with foil and bake at 350° for 30 minutes.
Cut squash into slices. Cook until tender, drain and rinse well. Add crackers, crumbled. Add milk, eggs, onion, oleo, cheese, salt and pepper to taste. Place in buttered casserole dish. Bake 45 minutes at 350° or until light brown. Serves 6.
Cream butter, powdered sugar, oil, almond extract and food coloring. Beat in eggs. Mix dry ingredients and add to mixture. Add nuts. Form balls and roll in sugar. Bake at 325° for 10 to 12 minutes.
In 6-quart Dutch oven, brown meat in salad oil over medium heat. Remove from oven and set aside. Reduce heat to medium-low. Add onion, pepper, celery and garlic. Mix spices into catsup. Add tomatoes, vinegar, brown sugar and chili powder. Mix well. Return meat to pan. Spoon some sauce over top. Cover and bake in 325° oven about 3 hours.
Grease 9 x 13 inch pan. Cover the bottom of the pan with bread cubes. Brown sausage. Put sausage on top of bread. Beat eggs with 1/2 cup milk and 1/2 tsp. salt. Pour over bread and sausage. Sprinkle 2 cups of shredded cheese. This much may be refrigerated until ready to bake (overnight). Mix together 1 can of mushroom soup and 1/2 cup of milk. Pour over top of casserole. Bake 45 minutes to 1 hour in 350 degrees oven or until center is set.
Mix together the ingredients and let the mixture stand for 15 minutes. Pour it into a 9-inch pie shell and dot it with 1 tablespoon of butter. Add a top crust, and bake the pie at 425° for 50 minutes.
Combine meat,	rice, seasoning and onion. Shape into balls. Brown in	small amount of fat in skillet. Add tomato soup mixed with 1 can water. Cook on slow heat until done (30 to 45 minutes). Stir often.
Put jelly and Worcestershire sauce in a pan or crock-pot and stir until jelly is dissolved. Add hot dogs and simmer for 2 hours.
Mix jello as directed on box. Refrigerate until set. When set, add cream cheese and beat with mixer until smooth. Fold in crushed pineapple and Cool Whip. Mix and pour in large pan. Cover with ground nuts. Put in refrigerator to set.
Boil eggs. Mix egg yolks, mayonnaise, mustard and olives. Dip in egg whites.
In large bowl, combine all ingredients; blend well. Pour into greased 8 x 8 x 2-inch baking dish. Bake, uncovered, in 425° oven, 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. Makes 6 to 8 servings.
Brown chops in hot cooking oil in heavy frypan; remove. Add onion, soup and milk to oil in pan; blend and set aside. Starting with potatoes, put alternate layers of potatoes and cabbage into a 2-quart casserole or 8 x 8 x 2-inch cake pan. Sprinkle each layer with flour. Pour soup sauce over each layer. Place chops on top. Cover casserole or use aluminum foil to cover pan. Bake for 1 1/4 hours in a moderate oven at 350°.
Brown and drain beef. Saute onion. Combine meat with onion and season with salt and pepper. Spray covered baking dish with Pam. Place potato slices in bottom of dish. On top of them, add a layer of carrots and then a layer of peas. Top it off with the browned meat and onions. Pour the can of V-8 over the casserole. Bake 1 hour at 350° with lid on. When done, arrange the cheese slices across the top and allow to set for 10 minutes, covered, for juices to absorb and cheese to melt.
About 1 hour before serving: In a pie plate, combine flour with chili powder; use to coat chicken. In a 10-inch skillet over medium-high heat, in hot butter or margarine, cook chicken until browned on all sides. Stir in remaining flour mixture, orange peel, orange juice, sugar and salt. Reduce heat to low; cover and simmer 30 to 40 minutes until chicken is tender. Add orange sections and heat. Makes 2 servings.
Drain oysters well. Remove any shell. Add seasoning. Beat egg. Dip two large oysters into the egg mixture, then into crumbs. Press firmly into shape. Place oysters on wax paper. Store in refrigerator for 1 hour. Dip in crumbs the second time. Fry in deep fat (375°) until golden brown. Drain on heavy brown paper. Yields 16 large oysters.
Slice and boil carrots in salted water just until tender. Drain most of water, leaving just enough to cover carrots. Mix first 6 ingredients together in medium casserole dish. Top with crushed Ritz crackers. Bake at 350° until casserole bubbles steadily in the middle.
Melt butter in measuring cup. Add spices and mix. Put pecans in 12 x 8-inch dish. Pour butter and spice mixture over pecans. Stir. Cook in microwave 5 to 6 minutes on High, stirring every 2 minutes.
Take bread and remove crust. Break into little pieces. Pour glue over bread and mix well. (May need to add more glue.) When all absorbed and pliable, make into a ball. Form an indentation in ball and add lemon juice and glycerin. Mix again. Flatten out as thin as you can. (Add flour on top, if too sticky.) Cut with cookie cutters. (Dip cutters in flour to keep from sticking.) Run nail through object to put a string through later. Brush off nice and clean; make sure edges are smooth. Put on flat tray; let stand for one week to dry out. Place book on objects so they don't curl. Paint with any acrylic paint (first coat white all over).
Mix together and press into 13 x 9 x 2-inch pan and bake for 15 minutes at 375°, cool.
Pour boiling water over oatmeal and set aside. Cream together sugars and oil. Add eggs, beating after each addition. Add oatmeal to the mixture. Sift flour, soda, salt, cinnamon and nutmeg together. Add to batter mixture. Add vanilla. Bake in 9 x 13 inch pan at 350° for 30 minutes. Add Topping while cake is still warm.
Prepare cake according to directions. Bake in 13 x 9-inch buttered and floured cake pan. When cool, transfer to cookie sheet. Place pudding in large bowl. Add milk and beat slightly. Add softened cream cheese and whipped topping. Beat until smooth and creamy. Mixture will be thick. Add crushed pineapple. Mix well. Spread topping evenly on cake. Add nuts and coconut. Bake 12 to 15 minutes at 350°.
Blend mushroom soup and milk. (Keep 1/2 cup of the mixture.) Stir together all ingredients except chicken and 1/2 of the onion soup mix. Pour into ungreased 2 1/2 quart baking dish. Arrange the chicken breasts on top of mixture. Pour the remaining blend of mushroom soup and milk over the chicken and sprinkle with remaining onion soup mix. Cover. Bake 1 hour in 350° oven.	Remove, cover and bake 15 minutes longer.
Hand mix in a bowl well. Form balls the size of a golf ball and place into a baking pan. Bake at 325°. Bake until sausage is cooked.
Remove crusts from bread if desired. Butter the front and back of bread and place a layer in a 9 x 13-inch pan. Sprinkle with 1/2 pound shredded cheese and 1/2 pound crumbled bacon. Repeat layer. Mix in a bowl the eggs, milk, dry mustard and Worcestershire sauce. Pour over bread and refrigerate overnight. In the morning, bake uncovered at 350° for 30 to 40 minutes or until cheese is melted and middle is set.
Boil Karo and sugar until sugar melts. Turn off heat. Stir in peanut butter until it melts. Pour over corn flakes. Stir until coated. Drop by teaspoonfuls onto wax paper.
Bring to boil and boil for 2 minutes; add 3 to 4 cups walnut meats and boil another 2 minutes, stirring constantly to keep from scorching. Remove from fire and stir until it gets sugary. Quickly pour on wax paper; spread evenly and then break apart with a fork. When cool, store in airtight container. Yummy!!!
Mix ingredients and pour into unbaked pie shell. Bake at 350° for 30 minutes.
Brown the chuck roast squares in iron skillet. When browned, pour in 2 cups water to release browned from bottom of pan. Pour into 4-quart pressure cooker and cook for 15 minutes. Set aside to let pressure cool down in cooker. Remove top of pressure cooker after cooled. Put in potatoes, carrots and onion soup mix. Add 2 quarts of water. Bring to boil. Reduce heat and boil for 20 minutes. Top with Bisquick Dumplings.
Wash potatoes and rub with oil. Bake at 400° for 1 hour or until done. Beat cream cheese with electric mixer until smooth. Add avocado and milk, beating until smooth. Stir in lemon juice, onion and salt.
Slice ice cream and sandwich between 2 graham crackers. Place in Ziploc Baggies; put in freezer. Best if made ahead so cracker softens some in freezer.
Add hot milk to bread crumbs; mix. Add egg yolks, slightly beaten. Fold in macaroni, grated cheese and seasonings. Fold in beaten egg whites. Pour into greased 2-quart casserole. Set dish in pan containing 1 inch of hot water. Bake at 350° for 45 minutes.
Combine all ingredients. Mix with beater on low speed for 10 minutes or mix in blender.	Makes approximately 4 cups.
Mix ingredients together. Use one or more heaping teaspoonfuls to a cup of hot water. Real good!
In a 12-inch skillet, heat margarine over medium heat until bubbly and hot. Add chicken; cook until browned, turning once. Remove from pan. Add shallots; cook until tender. Add sliced mushrooms. Add ham and chicken to skillet. Add wine; cook, stirring occasionally, about 4 minutes, or until liquid becomes slightly syrupy. (This often takes longer than 4 minutes.) In measuring cup or small bowl, stir broth and flour until flour dissolves; add to skillet. Cook, stirring constantly, until sauce thickens. Sprinkle with salt and pepper. Serve with pasta. Makes 4 servings.
Beat all ingredients together (except for wafers, cherries and Cool Whip). Place wafers in cupcake papers and into muffin or tart tins. Pour batter over wafers. Bake at 375° for 15 to 17 minutes. Do not overbake. Let cool completely. Top with cherry pie filling, or any other pie filling and Cool Whip. Enjoy!
Good luck and have fun looking up the bible verses as you go along. Bake at 350°.
In large saucepan, melt butter. Add garlic and onion. Use low-medium heat. Add cream cheese and sour cream. Add spinach and artichokes. Stir occasionally on low; add pepper, sherry, Worcestershire, lemon juice and hot sauce. Stir in cheese. Cook on low-warm for a minimum of 30 minutes until blended well. Bake in oven for awhile to brown top or just serve right away. Serve with warm baguette bread or tortilla chips. Serve Hot! It is delicious!!
Cut spareribs into individual ribs and place in bottom of a large glass baking dish. Combine remaining ingredients and pour over meat. Cover with waxed paper. Cook in microwave oven 40 to 45 minutes at "Roast" or until well done. Turn ribs over after 20 minutes.
Preheat oven to 350°. Cook spaghetti as package directs; drain. Place turkey, green pepper and onion in 1 1/2-quart buttered casserole. Pour in mushroom soup and water; add salt, pepper, cheese and spaghetti. With 2 forks, lightly toss until all is well mixed and coated with sauce. Bake 45 minutes.
Beat eggs until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake at 325° for 55 to 60 minutes.
Mix all ingredients together. Pour in 10 x 15-inch pan. Crush 1 double bag of potato chips and pat over the top of casserole. Bake 30 minutes in 450° oven or until bubbly. Best if assembled the day before and baked on the day to be used. Serves 25.
Score meat in 4 or 5 places. Sprinkle garlic powder and salt all over. Add pepper. Place in roaster with half of the water and vinegar. Bake at 400° in oven, basting often with remaining vinegar and water, until tender. Remove from pan and cool. Chop or grind up. Place in frypan and add vinegar and water mixture and pepper. Steam over low heat until seasons through to taste.
Soften butter by microwaving 1 minute on 40% power or defrost setting. Add butter with remaining ingredients and pour into a 9-inch pie plate. Elevate pie plate on saucer in microwave. Microwave on 60% power for 8 to 12 minutes. Cut into squares. Serve warm or topped with ice cream.
Take the beaten egg and add enough milk to make 2/3 cup. Mix this good and add to the ingredients. This makes 3 or 4 pie shells.
Put sherbet in punch bowl. Pour Sprite and Hawaiian Punch over sherbet. Mix well and serve.
Brown pork chops that have been salted, peppered and floured in oil. When browned, pour sauce over chops.
Crumble ground beef in a 2-quart casserole. Microwave on High 3 1/2 to 5 minutes, until meat is cooked. Pour off fat. Stir in raw vegetables; microwave 4 to 5 minutes, until vegetables are tender (still on High). Stir in remaining ingredients and cover. Microwave 5 minutes on High. Uncover and microwave on 50% power for 20 to 25 minutes, stirring once.
Melt butter and stir in cornbread stuffing mix. Line casserole dish with cornbread stuffing saving enough to sprinkle over top. Fill with squash mixture and place remaining crumbs on top. Bake 350 degrees for 45 minutes. Can be reheated at same temperature for same length of time.
Cream oil and sugar. Add eggs, flour, salt, soda and baking powder, then vanilla, chopped apples and pecans. Pour in greased and floured Bundt pan and bake at 350° for 1 hour.
Prepare cake mix using package directions. Pour half the batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes and let cool.
Saute ground beef; drain fat. Add remaining ingredients. Mix well. Heat to boiling. Simmer 10 minutes. Serve over cooked spaghetti.
Preheat oven to 375°. In a small bowl, combine flour, baking soda, salt and cinnamon; set aside.
Melt margarine. Stir in remainder of ingredients. Spread into greased 9 x 13-inch dish. Microwave on High 3 minutes. Turn 1/2 turn and microwave 3 more minutes. Turn 1/2 turn and microwave 4 minutes. Makes about 24.
Melt margarine in a 9 x 12-inch baking pan. Spread the graham cracker crumbs on top of the butter. Layer the chocolate chips, coconut and pecans. Top with the condensed milk. Bake at 325° for 30 minutes. Cool and cut in squares.
Mix together onions, vinegar, sugar and water. Refrigerate for 24 hours. Drain well and mix with mayonnaise, celery seed and pepper.
There will be two layers of meat sauce and 3 layers of eggplant. Grease lightly an 11 x 16-inch pan. Sprinkle bottom with bread crumbs. Alternate eggplant with meat sauce and bread crumbs and cheese and top layer will use 1/2 cup Romano cheese for sprinkling.
Divide green beans into 12 to 15 "bundles." Wrap 1 piece of bacon around each bundle. Place bundles on cookie sheet or in a baking pan. Dot each bundle with butter and sprinkle with onion salt and brown sugar. Bake 15 to 20 minutes at 400°.
Reserve 2 teaspoons sugar. Combine remaining sugar with milk, tapioca and salt. Let stand 5 minutes. Add egg yolk. Bring mixture to a boil over medium heat (mixture will be thin). Add vanilla. Beat egg white to soft peaks. Slowly add reserved 2 teaspoons sugar, beating to stiff peaks. Gradually stir into hot mixture.
On waxed paper, combine flour and sage. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot margarine, cook chicken until golden brown on both sides. Add soup and 1/2 cup of water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve over hot rice. Makes 4 servings.
Mix soup and water in broiler pan. Put rice in, mixing well. Lay chicken on top of rice	mixture. Spread onion soup mix over all. Cover and bake at 325° for 1 hour.
Drain juice off oranges and discard. Keep juice of pineapple and fruit cocktail.
Beat eggs till light, add sugar gradually, beating till thick. Add remaining ingredients, mixing well. Freeze in 5-quart ice cream freezer.
Mix apples with dry gelatin and sugar; set aside. Sift flour, baking powder and salt into bowl. Cut in shortening. Add milk mixture and mix as pie dough. Press into 9 x 12-inch pan, lining sides and bottom. Add apple mixture. Cover with streusel topping. Bake at 350° for 45 minutes. Serves 20.
Melt butter in a small pan on stovetop. Add coconut and nuts. Cook until golden brown. In a mixing bowl, combine cream cheese and Eagle Brand milk. Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture. Drizzle caramel mixture. Sprinkle melted coconut mixture and repeat. (This recipe makes 2 pies.) Cover with foil and freeze. Serve from freezer.
Melt margarine. Mix in cracker crumbs for layer. Next, layer the coconut, chocolate and butterscotch chips. Pour over with condensed milk; add nuts on top. Bake at 325° for 20 minutes. Makes about 24 bars.
Peel and run through food chopper. Cream shortening and sugar. Sift dry ingredients together and add to shortening along with milk and ground orange. (Egg can be added if it is too dry). Drop on greased cookie sheet and bake at 350° for 12 to 15 minutes. When cool, ice.
Use large stone jar to pack kraut; sprinkle a little salt in bottom of jar, then layer of sliced or chopped cabbage, about 3 inches. Add salt and sugar mixture, 1 tablespoon salt and 1 teaspoon sugar. Sprinkle over cabbage. Continue to fill jar with cabbage and the salt and sugar mixture until the jar is full. Press the cabbage down as you go. When the jar is full, lay a dinner plate on top and weight down. Be careful not to use too much salt. Cover with white cloth. Be sure to use canning salt.
Melt margarine in large skillet. Saute onions, parsley and garlic until just tender-crisp. Remove from heat and toss in rice and chicken cubes. Season as desired. Pack into buttered 9 x 12-inch Pyrex casserole. Garnish with almond slices and bake in 350° oven for 35 to 40 minutes. Serves 12. Tossed fruit salad and rolls make this an enjoyable meal.
Mix first three ingredients; pour 1/2 of the mix in bottom of greased 9 x 13-inch cake pan and bake 6 minutes. Melt caramels in evaporated milk; pour baked mix and sprinkle remainder of cake mix over the top. Bake at 350° for 20 minutes.
Combine honey, mustard, lemon, salt and pepper in a bowl and mix thoroughly. Pierce chicken with knife in several places. Coat chicken with half the sauce. Place chicken, skin side down in baking pan. Bake 25 minutes in 350° preheated oven. Turn chicken over and pour on the rest of sauce and bake 25 minutes longer.
Saute chicken, mushrooms and garlic in oil for 2 to 3 minutes. Add green beans, basil, salt and broth; bring to boil. Add rice; remove from heat. Let stand for 5 minutes.
Sprinkle yeats over lukewarm water (let stand for 10 minutes). In a separate bowl large enough to mix your bread dough, mix milk, boiling water, shortening, molasses, and salt. Let it cool to lukewarm and add yeast. Gradually mix in the all-purpose flour, cup at a time, then beat in the whole wheat flour. If dough becomes too thick to beat, knead it by hand.
Cream sugar and butter or oleo; add syrup and salt; beat well. Beat in eggs, one at a time; add pecans. Pour into 9-inch pastry-lined pie pan. Bake in moderate oven (350°) 1 hour until filling is set or knife inserted in center comes out clean.
Cook potatoes in skins. Peel and dice or slice. Melt butter. Add flour, salt, Accent and pepper. Stir to a smooth paste. Add milk and cook until it begins to thicken. Add parsley and pimento (optional).
Mix together well the oil, eggs, sugar and vanilla in a large bowl. Add apples and nuts. Sift together salt, soda, cinnamon and flour. Stir into mixture. Bake in greased and floured 13 x 9-inch pan at 350° for 45 to 50 minutes.
Mix all ingredients except potatoes and eggs; add eggs and mix well. Stir in potatoes until well mixed. Garnish with paprika. Makes about 3 quarts.
Chip meats into pieces; I use my Cuisinart. Add Bon Appetit or Jane's Krazy Mixed-Up salt. Combine remaining ingredients, then add meat and seasoning.
Preheat oven to 350°. Place layers as listed into 2-quart casserole dish. Cover with tight fitting lid or foil. Bake 2 hours. Let cool 5 to 10 minutes before serving.
Moisten yeast cakes in 1/2 cup warm milk and 1/2 cup sugar and let sit. Add oil, 2 cups warm milk, flour, egg yolks and salt. Knead with wooden spoon until smooth and elastic. Set aside and let rise to double in size. Divide or pinch off for kolaches, pies or cinnamon rolls.
In blender, puree ingredients. If you want, add 1 cup rum to mixture.
Prepare crust and roll into a rectangle to fit a 9 x 13-inch baking dish. Bring up on the sides to top.
Mix all ingredients together in a 1 1/2-quart casserole dish for microwave. Put in microwave for 45 minutes on High. Stir and let set a few minutes before serving.
Simmer deboned chicken in melted Crisco until tender. Drain off excess grease and add all spices and sausage. Put in casserole dish with rice and water. Stir well. Cook in oven on 400° until rice is done and water is gone, approximately 45 minutes.
Mix all ingredients. Roll into small balls. Place on ungreased cookie sheet. Flatten with fork. Bake until brown, 10 to 12 minutes at 350°. Makes about 4 dozen.
Save 3 egg whites for meringue. Beat eggs and sugar until smooth. Add milk, butter, flavoring and flour; mix until smooth. Pour into two 9-inch unbaked pie shells and cook at 300° until pies are firm.
Preheat oven to 350°. In one bowl, cream the margarine, 1 cup sugar and eggs until light. Add the next 5 ingredients to this bowl. Bake in a greased loaf pan for 1 hour. Immediately upon removal from oven, pour over top a mixture of 1/4 cup sugar and juice from 1 lemon.
Dissolve Kool-Aid and sugar in water in a non-metal container. Add pineapple juice. Just before serving, add ginger ale and sliced strawberries, if desired. Makes about 7 1/2 quarts.
Mix in a 1 1/2-quart bowl the sugar, flour and salt. Stir in corn syrup. Beat in eggs, one at a time. Mix in milk, pecans and vanilla. Pour into 2 unbaked pie shells. Bake at 375° for 30 minutes or until firm. Serves 6 to 8.
Save a small amount of powdered sugar. Mash potato to powdered sugar until it is very stiff. Add vanilla. Roll in powdered sugar, very thin. Then spread peanut butter all over it. Then roll up. Put in refrigerator for about 20 minutes. Then slice into small pieces. Lay on wax paper.
Soak Grape-Nuts in water; set aside. Beat eggs; add sugar, Karo, butter and flavoring. Add soaked Grape-Nuts. Pour in unbaked shell at 350°.
Preheat oven to 350°. Combine ground cookies and butter in medium bowl; pat evenly on bottom and 1 inch up side of 9 inch spring form pan. Place in freezer while preparing filling. Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Beat in sugar, sour cream, eggs and vanilla until smooth. Pour mixture into prepared crust. Bake cheesecake 30 to 35 minutes or until almost set in center. Loosen cheesecake from side of pan by running a spatula between cheesecake and pan. Cool on wire rack. Refrigerate, loosely covered, 8 hours or up to 3 days. Remove side of spring form pan from cheesecake, then place on serving plate. Drizzle caramel and fudge sauces over cheesecake. Top each serving with 2 or 3 pecan halves.
Layer zucchini, tomatoes, peppers, onions and bread in baking pan. Pour melted margarine over vegetables. Sprinkle with cheese. Bake at 375° for 45 minutes covered; 15 minutes uncovered.
In large bowl, combine all ingredients except nuts. Blend at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts. Grease and flour bottom only of 9x13 pan. Spread batter in pan.
Melt butter and cocoa together. Cream eggs and sugar. Pour in margarine and cocoa. Add flour and mix with spoon. Bake in a greased and floured pan for 30 minutes.