HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease and flour a 9-inch square pan. In large bowl combine oatmeal and 1 1/2 cups boiling water, cool to room temperature, stirring every 15 minutes. Preheat oven to 350°.
Combine all ingredients in bowl; mix. Bake in loaf pan at 350° for 1 hour or until brown.
Mix all ingredients. Beat by hand. Roll into balls the size of walnuts. Roll in powdered sugar and bake in greased cookie sheet. Bake for 12 minutes at 350°.
Mix everything in the order listed. Beat well. Pour into well-greased tube pan. Bake at 350° for 1 1/2 hours.
Cook rice as directed on package. Stir soup and cheese into cooked rice. Drain ground beef and mix well with cheese and rice. Bake in preheated oven at 300° for 45 minutes.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato with dollops of sour cream. Makes 6 servings.
Turn oven to 375. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed until softened, about 30 seconds. Add sugar and brown sugar and beat until fluffy. Add egg and vanilla. Beat well with mixer on low speed; gradually beat in flour. Spread dough evenly in an ungreased 14-inch pizza pan. Bake in the 375° oven about 12 minutes until golden brown.
In 8-quart pan, cover bottom with oil or bacon grease. Add enough popcorn to cover bottom. Let it get hot. When it is about ready to pop, sprinkle 3/4 cup of sugar on top. Cover and shake. When it is popped, remove it from pan. VERY GOOD AND EASY.
Mix all ingredients (except cheese) in large bowl with electric beater. Fold in cheese and pour mixture into a 9 x 13-inch pan. Bake at 375° for 40 minutes or until set. (Can be made the night before.)
Slightly beat eggs. Add catsup and warm water. Stir in onion soup mix and bread crumbs. Mix well with ground beef. Shape into loaf or pack in pan and bake at 350° for 1 hour.
Cream oleo, cream cheese and flour. Chill. Press dough into mini-cupcake tins. Mix eggs, sugar, 1 tablespoon oleo, pecans, vanilla and salt and fill 2/3 full. Bake at 375° for 20 minutes. Cool. Sprinkle with powdered sugar.
Cook the first 9 ingredients for 2 hours and then add the beef smoked sausage and ham. Add water as needed. Cook for a few more hours. Mash beans to thicken. Serve over rice.
In medium skillet, melt butter; cook onion in butter until tender but not brown. Stir in soup, tomatoes, cut up, dried thyme, crushed, and a dash of pepper. Add elbow macaroni, cooked and drained, luncheon meat, cut in 1 x 1/2-inch strips, and green pepper. Turn into 1 1/2 quart casserole. Top with shredded process American cheese. Bake, uncovered, at 350° for 35 to 40 minutes. Serves 4 to 6.
Cut up chicken after cooking. To the eggs, add the bread, rice, milk and soup stock. Pour into casserole. Bake at 325° for 1 hour. Dilute soup with 1/2 can water. Mix in blender. Heat until warm. Serve with chicken as gravy. Serves 4.
Grind and chop vegetables. Cover with salt. Let stand 1 hour. Drain. Add vinegar, sugar and spices. Cook 20 minutes. Seal.
Beat cream cheese until fluffy. Add peanut butter and powdered sugar. Blend well. Add milk (blend well). Fold in cool whip. Pour into 2 graham cracker crusts. Freeze until firm. Take out 10 minutes before serving. Makes two - 8 inch pies.
Cook rice according to directions on package. Mix corn and soup into rice. Top with shredded cheese. Cook at 350° for 45 minutes to 1 hour.
Cut and put on skewers. Brush off and on with teriyaki sauce and honey on grill. Grill until meat is done.
Dissolve gelatin in boiling water. Stir in orange juice until smooth. Add drained oranges. Place in refrigerator to congeal.
Preheat oven to 425°. Cook sausage until brown; drain and crumble. Line bottom of a 9 x 13 x 2-inch pan with butter. Line bottom of pan with crescent rolls. Press the perforations together to seal. Add the crumbled sausage, then the shredded cheese.
Pack beans lengthwise in pint jars. Add 1/4 teaspoon cayenne pepper, 1 clove garlic and head of dill to each jar. Combine water and vinegar. Cover beans with the mixture. Process for 10 minutes in boiling water bath. Allow to stand for about 2 weeks to let flavor develop.
Mix butter, cream cheese and flour until blended. Roll dough into rectangle (16 x 14) on lightly floured cloth covered board. Cut into 2-inch squares. Place 1/2 teaspoon on one edge of each square; roll up. Place seam side down on baking sheet. Bake 12 minutes at 450° or until golden brown. Serve hot if desired. Serve with carrot sticks, cauliflowerets, celery sticks and olives. Makes 4 1/2 dozen.
Heat oven to 450°. Grease shallow roasting pan. Wash fish. Pat dry. Combine crab meat, cayenne, green pepper, mayonnaise and egg. Place 4 pieces of fish in roasting pan. Place 2 heaping tablespoons of crab mixture on each piece of fish. Top with remaining fish. Place slice of butter on each fish. Sprinkle with lemon juice. Bake 30 minutes. Baste. Broil 5 minutes. Baste. Broil 5 more minutes. Makes 4 servings.
Sift dry ingredients; mix with others. Pour into loaf pans. Bake at 350° for approximately 1 hour.
Combine flour, baking soda and salt; set aside. Combine in another bowl the sugars, vanilla, butter and eggs. Add flour mixture and stir together. If it is too thin, add more flour. Add chocolate chips and nuts. Cover cookie sheet with brown paper and spray with Pam. Drop cookie dough by spoonful onto cookie sheet. Use 3 tablespoons of dough per cookie. Bake at 325° for 15 to 18 minutes; underbake for chewy effect. Makes 2 dozen.
Melt butter in small skillet. Saute green pepper and onion until tender, about 3 minutes. Remove from heat. Beat eggs in medium size bowl. Stir in milk. Mix sugar, flour, salt and pepper in small cup. Stir into egg-milk mixture. Add cooked pepper and onion and corn. Turn into buttered 4 to 6-cup shallow baking dish or 9-inch pie plate. Bake in a slow oven (275°) for 40 minutes or until softly set. Makes 4 servings.
Mix all together. Put bananas in last. Bake at 325° to 350° for 45 minutes.
Cook elbow macaroni or salad macaroni according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.
Mix sugar, butter, eggs, vanilla and milk together. Combine with sweet potatoes. Put in baking dish.
Mix all the above ingredients and place in greased regular size loaf pan. Bake at 325° for 1 hour. Cool completely before removing from loaf pan.
Simmer brown sugar, water, butter and vanilla in a saucepan over medium-low heat for 15 minutes. Pour over sweet potatoes and bake at 350° for approximately 20 to 30 minutes.
Make cake as directed on package. Bake in greased and floured 17 1/2 x 11 1/2 x 1-inch cookie sheet at 350° for 15 to 20 minutes. Remove from oven and cool.
Mix dry ingredients with milk and butter in double boiler. Heat until smooth like a white sauce. Gradually add hot vinegar. Stir until thickened. Pour into the beaten eggs. Return to double boiler and cook gently. Then strain. Store in refrigerator. Add a small amount of milk to thin for salad.
Cook macaroni. Fry sausage and onion until light brown, drain. Stir in flour and salt. Add milk. Cook over low heat until thickened. Keep stirring. Grease 1 1/2-quart casserole dish. Make layers of macaroni and sausage. Pour sauce. Top with cheese and bake in hot oven for 25 minutes at 400°.
Cream shortening and sugar. Add eggs, one at a time. Mix in flour, soda and salt. Add nuts. Divide dough in half. On a sheet of wax paper, form into rectangle approximately 12 to 14-inches long. Wrap in paper and store in refrigerator or freezer until firm. Bake at 375° for 8 to 10 minutes.
Prepare noodles as directed on package. Drain. Slice olives and carrots. Add to noodles. Add Italian dressing to taste.
Mix Cool Whip and cottage cheese together. Sprinkle Jell-O over top and mix well. Drain pineapple and oranges; mix lightly. Refrigerate until ready to serve.
Dissolve Jell-O in water; chill until partially set. Fold in mayonnaise. Beat together. Add corned beef, celery and onion. Fold in eggs. Chill until firm. Makes 6 to 8 servings.
Heat oven to 475°. Sift together flour, baking powder, salt and soda. Cut in shortening until mixture looks like coarse corn meal. Stir in buttermilk with a fork until soft dough is formed. Knead and roll out on lightly floured board or pastry cloth. Cut to desired thickness. Bake about ten minutes.
Grease and flour 10-inch angel food cake pan. Bake 40 to 45 minutes at 350°. While hot, pour glaze over cake and allow to cool in pan.
Mix thoroughly the butter and seasonings. Spread on cut surface of muffins. Place muffins, buttered side up, on rack in broiler pan. Broil 3 inches from heat for 2 to 3 minutes or until golden brown. Makes 8 halves.
Beat eggs well. Add sugar and oil. Beat well. Add flour, baking powder, salt and milk. Beat well. Pour into a large greased cookie sheet with an edge. Bake 18 minutes at 350° or until golden. Melt peanut butter plus margarine in double boiler. Pour over hot cake. Melt Hershey bars and oil. Pour over hot peanut butter. Spread with a spoon. Be careful not to mix with peanut butter. Let cool. Refrigerate until chocolate sets.
Heat oven to 375°. Spoon stew into 2-quart round casserole. Place pie crust directly on top of stew. Fold edges under and flute. Sprinkle with cheese and parsley. Cut 2 or 3 slits in crust. Bake 35 to 40 minutes or until crust is golden and stew is thoroughly heated. Serves 5.
Cream butter thoroughly. Add sugar slowly and continue beating until mixture is light and crumbly. Add cream and vanilla. Beat until completely blended. Shape into teaspoon sized balls and roll in colored sugar. Store in refrigerator.
Cream shortening, peanut butter, brown sugar and white sugar with vanilla and egg. Stir in flour, soda and salt. Make into balls; flatten with a fork dipped in sugar. Bake at 375° for 10 minutes on an ungreased cookie sheet. May use margarine for the shortening, but not corn oil margarine.
Soak fruit in water for a few minutes. Drain and rinse. Cover with water and let simmer for 1 hour, adding 2 sticks of cinnamon, lemon and sugar. Add 1/4 cup tapioca 20 minutes before fruit is cooked. Stir frequently.
Put in microwave for 2 minutes. Mix in any kind of nuts. Drop on greased pan. Put in fridge and cool.
Combine sugar and milk in saucepan. Cook to soft ball stage. Remove from stove. Pour over Marshmallow Creme, peanut butter and vanilla which has been mixed together good. Mix well. Put in 9 x 9-inch pan.
Cook noodles according to package directions. Combine remaining ingredients and bake at 350° for 35 minutes.
Soak beans overnight, then bring to boil and cook until skins burst when spooned. Pour off liquid and save. Drop a chunk of salt pork into Dutch oven, pour in beans. Add salt, molasses and some fresh ground pepper to bean water. Pour over beans to cover and add another chunk of pork on top. Put on lid and set in fire pit, using hole in ground method.
In casserole dish, mix together all ingredients except cheese and bread crumbs. Cover; cook on simmer for 10 minutes until heated, stirring once. Sprinkle with cheese and bread crumbs.
Combine dates or raisins, water and soda; set aside to cool. Cream shortening and 1 cup sugar. Add eggs and vanilla. Sift flour, salt and cocoa together and add to creamed mixture. Add dates or raisins, water and soda mixture. Pour into greased and floured 13 x 9 x 2-inch pan.
Cream together first 5 ingredients. Add flour and milk alternately. Begin and end with flour. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/4 to 1 1/2 hours. Remember, do not preheat oven.
Wash and cook peas until they are tender, about 1 hour. Add the meat and salt; cook for 1 hour. Add rice and cook for 30 minutes.
Soften	cheeses at room temperature. Combine all ingredients. Mold in desired shape. Roll in pecans and refrigerate.
Place lettuce, celery, green pepper, onion and peas in layers in long baking dish. Then mayonnaise, sugar, cheese and bacon. Refrigerate 24 hours or overnight.
Wash, quarter, core and cook apples, unpeeled, with water. Cover and simmer slowly until tender. Rub through coarse sieve. There should be about 5 quarts pulp. Add half as much sugar as pulp and spices. Let simmer about 2 hours, stirring frequently. Keep a good eye on it. It will burn easily. When thick, pour into hot sterilized jars and seal at once. Remember apple butter becomes stiffer when cold. Makes 9 to 10 pints.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake following package directions for original recipe. Cut one cake layer into 1-inch cubes. Freeze other cake layer for later use.
Brown pork chops on both sides. Combine remaining ingredients; pour over pork chops. Bake at 325° for 1 1/2 hours.
Line spring-form pan with split ladyfingers or sliced sponge cake. Add sugar to strawberries. Whip the cream with vanilla. Cover cake with berries, then a layer of whipped cream. Repeat in layers until all material is used, saving part of cream for top of cake. Sprinkle with nuts and chill for 8 hours. Yields 6 to 8 servings.
Mix all ingredients. Soak overnight in procelain or glass container. Pack in jars and keep refrigerated. We store in 1/2 gallon plus 1 quart jars.
You will need about 50 wooden skewers, 4 1/2 to 5 inches.
Partially freeze steak; slice diagonally 1/4 inch wide. Pour oil in wok or large skillet. Heat at high for 1 minute. Add steak and salt; stir-fry for 5 minutes. Add snow peas, celery, mushrooms, onion and water chestnuts. Stir-fry 3 minutes. Cover, reduce heat and simmer 3 minutes. Combine water, soy sauce, cornstarch and sugar; stir well. Add cornstarch mixture to beef mixture and cook until thickened, stirring constantly. Serve over rice. Serves 2 to 4.
Crumble angel food cake up in a large square pan or glass baking dish. Drain 1/2 of pineapple juice off, then pour over cake. Next, mix sugar-free jello pudding mix with 3 cups of milk and pour over cake. Slice bananas and put on next. Then Cool Whip. I usually put a few cherries on top of Cool Whip just for looks.
Beat eggs, sugar and oil until creamy. Add vanilla and flour. Roll into balls. Place on lightly greased pan. Dip bottom of glass in sugar. Flatten cookies slightly. Bake in 350° oven for 15 minutes or until light brown.
In large saucepan, stir soup until smooth; blend in cream and cheese and heat, stirring frequently. Just before serving, toss hot noodles with butter or margarine combined with soup mixture. Serve with additional cheese.
Thaw and allow bread to rise per instructions. Divide each loaf in half. Roll out in oblong shape (flour counter so it will not stick). Salt and pepper dough. Place about 4 to 6 slices of Mozzarella cheese in center of bread. Add several slices of pepperoni on top. Fold over each end of dough and roll dough into bread shape. Pinch dough underneath so cheese won't come out when cooking. Brush top of bread with egg and water mixture. Bake at 375° on greased cookie sheet for about 25 to 30 minutes. Best when hot.
Mix all ingredients (except bacon) in large bowl. Pour into baking dish. Place sliced bacon on top. Bake at 350° for 1 hour.
Brown hamburger then drain fat. Add taco seasoning and water. Simmer for about 5 minutes. Remove from heat and add sour cream. Spray bottom of a 9 x 13 baking dish with nonstick spray and lay a layer of tortillas on the bottom. Top with meat mixture, salsa, then cheese. You may want to make 2 layers so you end up with the cheese on top. Bake at 350° for 30 minutes.
Cook chicken until done. Save broth. Melt 1 stick of butter in a large skillet. Add the box of Rice-A-Roni (including flavoring). Lightly brown the rice. After lightly browned, add the broth (strained) to the rice. Simmer on low. Tear up the chicken into bite size chunks and add to rice. Simmer until the mixture is no longer liquid.
Mix the first 9 ingredients to a batter. Cover with 1/2 cup of white sugar, 1/2 cup brown sugar and the cocoa. Mix until just mixed in. Pour 1 cup cold water over all. Bake for 30 minutes at 350°.
Melt butter in deep pan. Add chocolate, flour, sugar and milk. Boil this mixture until thickened.
Cut each biscuit in quarters and roll into a ball. Combine sugar and cinnamon. Roll each ball in sugar and cinnamon mixture. Toss into a greased (Pam) Bundt pan.
Mix all ingredients together, except bread. Spread generously onto party rye slices. Bake at 350° for 10 to 15 minutes or until cheese melts. Serve immediately.
Mix all together. Add about 1/2 cup Parmesan cheese. Bake at 350° until bubbly.
Preheat oven to 400°. Peel, boil and mash potatoes for 1 cup. In big pot, bring to boil 1 1/2 cups water. Add sugar, salt and yeast, making sure to dissolve. Beat eggs gently; add to sugar and stir. Add and dissolve shortening. Remove pot from heat to begin to cool. Begin to add and stir in mashed potatoes, then flour. When dough is formed, pinch off and form into balls and place on lightly greased cookie sheet. Cover with cloth towel to allow yeast to cause dough to rise. Bake 12 to 15 minutes.
Mix ingredients; fold in egg whites. Pour into raw pie shell. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add egg and molasses. Beat well. Add dry ingredients alternately with milk. Roll out in thin layers and bake 12 to 15 minutes at 350°. Put applesauce or apple butter between layers.
Mix ingredients. Refrigerate for 24 hours. Garnish with cherries and sprinkle with more coconut (toasted).
Mix all ingredients well. Pour into 9 x 13-inch pan. Bake 25 minutes at 300° or until done. We like them a little gooey.
Add boiling water to oats in a small bowl, let stand 15 minutes. Blend sugar, oil and eggs thoroughly. Stir in oatmeal. Stir in nuts. Spread in a greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes until cake tests done with a toothpick. Immediately spread with frosting and broil 3 to 5 minutes until lightly browned.
Combine all ingredients through milk in a large saucepan and bring to a boil, stirring occasionally. Reduce heat and simmer 3 to 5 minutes, stirring frequently to keep from sticking.
Season to taste. Pour tomatoes over other ingredients and bake 1 hour and 35 minutes at 375°.
In saucepan, combine tomatoes, sugar and butter. Bring to a boil, stirring often. In a bowl, combine Bisquick and milk. Drop batter on four mounds on tomatoes. Reduce heat. Cover and simmer for 10 minutes. Do not lift cover while simmering. Can be doubled.
Precook and shred chicken meat. Set aside. Shred Monterey Jack cheese and Cheddar cheese; set aside. Finely chop onion; set aside. Mix together soups, chili, salsa, onion and olives; set aside. Tear tortillas into small pieces. Line bottom of large dish with 1/2 tortillas, 1/2 chicken, 1/2 sauce and 1/2 cheeses. Repeat layers, ending with cheese. Bake 45 to 50 minutes at 350°.
Break bread into small pieces. Add milk in bowl and soak. Use hands to crush bread. Squeeze well. Add all other ingredients and mix well. Grease casserole with margarine or butter. Pour in pudding. Bake at 350° for 45 minutes or until very firm. Serve with whipped cream topping.
Remove heart and bad leaves from cabbage. Shred remaining head. Chop celery and carrots very fine. Mix vinegar, sugar and mayonnaise together. Add all dry ingredients. Combine in a bowl with shredded vegetables. Refrigerate at least 2 hours before serving. For best results, allow to stand overnight.
Mix together all ingredients. Batter will be stiff. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. When cool, frost with icing made by combining:
Combine cucumbers and green onions in large bowl. Cover; let stand for 1 hour. Combine all remaining ingredients; pour over cucumbers. Mix well. Refrigerate several hours.
Combine sugar, salt, cocoa, eggs, vanilla, Pet milk and margarine. Blend well, then blend in coconut, pecans and pour into unbaked pie shells. Bake at 350° for 40 minutes.
Slice bread lengthwise. Scoop out middle. Reserve for dipping. In large bowl, mix all ingredients. Spoon into hollowed out bread. Wrap loaf in foil. Bake at 350° for 1 1/2 hours. Slice. Serve hot.
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping and add food coloring, whipping until smooth. Freeze if necessary until mixture will mound. Spoon into pie crust. Freeze until firm, at least 4 hours. Store any leftover pie in freezer. You can also decorate top of pie with whipped cream and orange and lemon slices.
Preheat oven to 350°. In bowl, combine cake mix, Jell-O and water (juice). Blend well. Add oil; beat well. Add eggs, beating in one at a time. Blend 3 to 4 minutes. Mix in strawberries. Flour and grease pan. Pour into greased and floured pan. Bake 45 minutes, until done.
Put all vegetables through a food processor or blender with water, then towel dry. Combine chopped vegetables with other ingredients. Refrigerate. Let set overnight. This will be dry at first, but will become moist overnight from the water in the vegetables. Serve cold.
Cream together the first 5 ingredients. Can use mixer. Add egg and beat. Combine dry ingredients. Add to creamed mixture. Drop by teaspoon on cookie sheet. Press dough flat with a fork dipped in sugar. Bake in a 325° preheated oven for 18 minutes or until lightly brown.
Combine egg, milk and shortening. Add sifted dry ingredients. Stir smooth. Bake on ungreased griddle. (Pour batter from a 1/3-cup measure for even size.) Makes 9 flapjacks.
Mix together sour cream, garlic, lemon juice and celery salt. Place the chicken in a large bowl, pour the sour cream mixture over chicken. Cover and refrigerate overnight. Roll chicken in crumbs and place in a greased, shallow pan. Spoon melted butter over chicken. Bake at 350° about 40 to 60 minutes until done and crispy. Serves 5 or 6.
Mix jello with 1 cup cold orange juice and 1 cup hot water. Mix until jello is dissolved. It is best to mix jello with hot water and then add cold orange juice. Add mandarin oranges (drained). Chill in refrigerator until firm.
Combine all ingredients. Place in a casserole and refrigerate overnight. Preheat oven to 350° and bake for 1 hour.
Mix all ingredients except vanilla. Boil for just 2 minutes. Add vanilla and beat until it starts to harden. Put in buttered platter or pan and let cool.
Mix in order given: sugar, flour, salt and mustard. Then add egg and milk. Then add vinegar (add this slowly). Cook over hot water, stirring constantly, until thick. Add butter. Blend thoroughly; cool.
Boil sugar, butter and milk for 1 to 2 minutes. Add rest of ingredients, plus cocoa or chocolate, if desired. Drop onto waxed paper.
Dissolve Jell-O in hot water and add cold water. Mix well. Add 7-Up and juice. Add pistachio ice cream before serving.
Peel and cut potatoes into chunks. Cover celery, onion and potatoes with water. Cook until potatoes are tender. Add soup, cheese, milk and margarine. Simmer until cheese melts, stirring occasionally.
With wooden spoon, mix the ingredients in order given. Fold in raisins and apples last. Pour mixture into a greased 8-inch pie pan. Bake in 350° oven for 30 minutes.
Mix the first 9 ingredients together; pat half of mixture into pan. Cook the dates, sugar and 1 cup water until thick; add 1 teaspoon vanilla and pinch of salt. Let cool. Add to layer in pan. Add remainder of dry ingredients on top. Bake at 350° for 40 minutes.
Put apricots through food chopper. Combine fruit, water, sugar, salt, lemon juice and butter. Bring to boil; cook for 3 minutes, stirring constantly. Prepare pie crust according to directions; pour in filling. Cover with strips of pastry. Bake in moderately hot oven (425°) for 30 minutes, or until done. Serves 6 to 8.
Cook zucchini and onion; drain. Add cheese and oleo while hot. Add beaten egg, milk, crushed crackers, salt and pepper; mix all together. Pour into buttered casserole dish. Top with 3 crushed crackers. Bake at 375° until brown. This freezes nicely.