HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except catsup in a large mixing bowl. Mix with fork until well blended. Pack lightly in 9 1/4 x 5 1/4 x 2 1/4-inch loaf pan. Spread catsup over top. Bake 1 hour and 45 minutes at 420°.
Cake: Cream 3/4 cup butter, oil and sugar; beat in eggs. Beat in buttermilk and 1 teaspoon vanilla. Stir in 1/4 cup cocoa, flour and baking soda. Add cloves and cinnamon and fold in zucchini. Add chocolate chips and walnuts. Bake at 350° for 25 minutes.
First Layer: Mix flour and oleo to make a crust. Press in pan and sprinkle with nuts. Bake 15 minutes at 350°. Cool completely.
Cut hot dogs diagonally into bite size pieces. Heat mustard and jelly in heavy saucepan; add hot dogs and heat through. Serve with toothpicks.
Divide meat into 6 to 8 equal parts and make into patties. Season to taste. Place on foil in large baking pan and arrange onion slices on top of each patty. Place fries around them. Wrap foil tightly and bake in a 350 degree oven for 30 minutes. Serves 6 to 8.
Brown ground beef with onion. Combine with remaining ingredients and pour into pie shells. Bake 40 minutes in a 350° oven. Each quiche serves 4 to 6.
Let jello set in water until syrupy. Add sugar and beat well. In a large bowl, beat milk and lemon juice until fluffy. When whipped, combine with jello. Fold in fruit. Pour over graham cracker crust in a 9 x 13-inch pan and refrigerate.
Cream butter and 1 cup of sugar. Add egg and molasses. Sift together flour, soda and spices. Add to creamed mixture. Chill for few hours until firm or freeze for 30 minutes. Grease pans with 1 teaspoon shortening. Spoon out mixture. Roll into 1-inch balls and roll in remaining 1/4 cup sugar. Place 2-inches apart. Bake at 375° for 8 to 10 minutes. Don't overbake. Makes 30 cookies.
Prepare box of cake mix according to package. Pour into a greased 9 x 13-inch pan. Mix Ricotta cheese, eggs, sugar and vanilla. Pour over cake mix evenly. Bake 1 hour or 1 hour and 5 minutes in a 350° oven.
Combine Crisco and sugar. Add eggs and milk. Mix other ingredients; add flour last, a little at a time. Use greased and floured stem pan. Bake at 325° for about an hour or until knife comes out clean. Let stand in pan for 10 minutes. Place on cooling racks.
Preheat oven to 350°. Brown meat in large skillet over medium-high heat, stirring to separate meat; drain. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes, stirring occasionally.
Combine all. Pour into 2 greased and floured loaf tins. Bake at 350° for 1 hour. Nuts may be added.
Grease baking dish. Crush crackers in mixing bowl and add oysters, milk, salt and pepper. If thin, add a few more crackers and pour into baking dish. Dot with butter. Bake at 350° to 400° until golden brown or about 30 minutes.
Blend soup, mayonnaise, lemon juice and curry. Simmer chicken until almost tender. Arrange broccoli, chicken and soup mixture in layers, ending with cheese.
Cook broccoli according to package. Cook rice and drain. Add chopped onion, cream of mushroom soup. Mix egg and milk and add to mixture. Add 3 c. cheese. Mix well. Put in a 9 x 13 baking dish. Bake at 350° for 40 to 55 minutes. Take out and add remaining cheese on top and cook for an additional 15 minutes.
Combine cream cheese and 1/2 cup sugar in bowl; mix until smooth. Beat cream in small mixer bowl until stiff peaks form. Fold into cream cheese mixture gently. Place banana slices over bottom and around side of pie shell. Spoon cream cheese mixture over bananas. Chill in refrigerator until firm. Combine blueberries, remaining 1/3 cup sugar and cornstarch in saucepan. Cook over low heat until thickened, stirring constantly. Be careful not to break the berries. Cool. Spoon over cream cheese mixture. Chill in refrigerator for several hours or overnight. Yield: 6 servings.
Cook macaroni as on package. Drain well. Mix all other ingredients, reserving grated cheese. Sprinkle grated cheese on top of casserole and bake 30 minutes at 350°. This can be used with a crust on top (delicious).
Line mini muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla, lemon juice, salt and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full.
Preheat oven to 350°. Pour 1/4 cup sugar over 2 cups fresh fruit. Mix together and set aside.
Melt butter; add crumbs and sugar. Pat in pan. Prepare Dream Whip as on package. Set aside. Cream cheese and powdered sugar together. Fold in Dream Whip. Spread over crumbs. Put pie filling on top and refrigerate.
Preheat oven to 350°. Cream margarine, Wesson oil and sugar. Add dry ingredients alternately with buttermilk, beating after each addition. Add vanilla; mix. Pour in 5 (8-inch) pans.
Dissolve yeast and 1 Tbsp sugar in lukewarm milk and water.
Mix first 3 ingredients together and pat in 9 x 13-inch cake pan. Mixture wil be thick. Mix last ingredients real well and pour over bottom layer. Bake at 350° for 30 to 35 minutes. Top will turn golden brown. Cut into squares and serve.
Cook items for the sauce until the sugar has melted. Cool and add to sliced turnips in a jar.
Cream butter. Add brown sugar, granulated sugar and eggs. Dissolve soda in hot water and mix alternately with flour sifted with salt. Lastly add nuts and chocolate that has been cut in pieces the size of a pea. Flavor with vanilla and drop by teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in 375° oven. Makes 100 cookies.
Mix beaten egg, melted margarine and cake mix together into crumb mixture. Pat and press into greased 9 x 13-inch pan.
Combine the milk and butter until melted (let cool). Combine the eggs, sugar, salt and nutmeg. Beat at medium speed. Pour over bread and bake at 350° for 50 minutes. (Use oblong pan.)
Defrost potatoes. Combine with onion, salt and pepper, cream of chicken soup, sour cream and Cheddar cheese. Add melted butter last. Place in buttered 9 x 13-inch dish. Bake for 1 hour at 350°.
Thoroughly cream shortening and brown sugar. Add eggs; beat well. Stir in water. Sift together dry ingredients; add to creamed mixture. Stir in	raisins and nuts. Drop from teaspoon 2-inches apart on lightly greased cookie sheet. Bake in a moderate	oven (375°) for 10 minutes. Makes about 3 1/2 dozen cookies.
Cut up apple into bite sizes. Cut up bananas into bite sizes. Add seedless grapes. Cut up candy bars into bite size pieces. Mix. Add Cool Whip and mix.
Heat the butter and oil in a large heavy based frying pan. Remove the pan from the heat and put in layers of potatoes, onions and grated cheese, seasoning well with salt and pepper between each layer and ending with a top layer of cheese. Cover and cook the vegetables gently for about 30 minutes or until the potatoes and onions are almost cooked. Uncover and brown the top of the dish under a hot grill. Serve straight from the pan.
Mix together in a small Ziploc baggie. In a large Ziploc baggie, place a tray of ice cubes and about 1/3 cup of table salt. Place the sealed baggie of milk mixture in the large baggie. Seal the large baggie. Shake the contents for about 5 minutes. The liquid will turn to a solid.
Mix all ingredients, except egg roll wrappers. Place 1 tablespoon shrimp mixture in center of each wrapper. Roll up. Fold edges in. Seal by dipping finger in water and moistening wrapper edges. Fry in deep, hot fat for 2 to 3 minutes or until golden brown. Drain on paper towels. Yields about 25 rolls.
Cook flour and milk until thick. Cool. Cream sugar, butter and vanilla thoroughly with mixer for 8 to 10 minutes, until fluffy. Blend in cooled flour mixture until sugar is not grainy. Makes enough to cover 4 layers.
Stand cucumbers and onions in salt water for 1 to 2 hours. Heat vinegar and other ingredients. Drop in warm vinegar and boil 5 minutes.
Heat oven to 350°. In a 10-inch skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients; heat thoroughly. Pour into ungreased 2-quart casserole. Cover and bake until rice is tender, 30 to 35 minutes.
Beat and mix cake mix, eggs and oil or butter. Fold in oranges. Bake at 325° for 20 minutes.
Preheat the oven to 425°. Dissolve the yeast in warm water. Stir in 1/2 teaspoon of sugar, stirring again, then let stand until completely dissolved. Cream shortening with 1/2 cup sugar. Add the beaten egg and scalded milk (which has cooled). Add the salt and finally the yeast. Stir in the flour gradually until the dough is stiff enough to knead. Knead until smooth and elastic for 10 to 15 minutes.
Heat oven to 375°. Mix spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg. Fill each shell with a heaping tablespoonful of spinach mixture. Place in 9 x 13-inch baking dish. Spoon spaghetti sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 to 6 servings.
In a pot, bring enough water to cover noodles to boil. Soak noodles in hot water until tender. Rinse with cold water. Soak rice wrappers in water one at a time on a plate until soft, about 1 minute. Drain off water. Place on the wrapper small amount of rice noodles. Top with your favorite ingredients such as cooked shrimp, cooked and minced pork, sliced cucumbers, carrots, avocados or Mung beans or small romaine lettuce leaves. Take wrapper and roll up like a burrito. Repeat. Make about 2 to 4 per person.
Arrange green beans into bundles of 12 beans each. Wrap each bundle with half a slice of bacon. Place in baking dish. Drizzle Catalina dressing liberally over beans. Marinate several hours in refrigerator. Bake, uncovered, at 350° for 30 to 40 minutes. Turn at halfway point.
In a large pot, cook split peas, bouillon and onion in 12 cups water. Bring to boil. Reduce and simmer 2 hours. Stir occasionally. Add carrots and simmer 20 minutes. Add ham and simmer 10 minutes or until carrots are tender.
Cream the butter until light. Beat in the brown sugar. Mix until creamy. Add the vanilla and egg yolk. In a bowl combine the flour, baking soda and cocoa powder. Add to the butter mixture. Stir in the chocolate chips. Shape by teaspoonful into 1-inch balls. Place on lightly greased cookie sheet. Bake at 350° for 15 to 20 minutes. Remove to rack to cool.
Combine graham crackers and butter and pat into 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool. Mix milk and coconut and spread on cooled crust. Bake 15 minutes. Melt chips in a double boiler. Spread on top of baked coconut layer.
Combine bread crumbs, grated cheese and paprika in a pie plate. Mix thoroughly. Coat veal cutlets lightly with bread crumbs. Melt butter in 10-inch skillet over moderately high heat. Add cutlets and brown 4 to 5 minutes on each side until fork-tender. Serve immediately with tomato sauce. Makes 4 to 5 servings. Serve with spaghetti or macaroni of choice or noodles. Serve green vegetable, broccoli, spinach or zucchini.
Sift together	flour, baking soda and salt; set aside. Cream together margarine and sugar until light and fluffy. Beat in egg and vanilla. Stir in Baby Ruths and dry ingredients until well blended. Chill for 30 minutes. Drop dough by 1/2 teaspoonfuls onto greased baking sheets. Bake at 350° for 10 to 12 minutes, or until done.	Remove from sheets and cool on wire racks.
Put the first 3 ingredients in saucepan over low heat; heat to boiling and cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir into mixture 1 to 2 minutes until marshmallows melt. Pour into buttered 9-inch square pan or bowl. Cool. Cut into squares. Makes 2 pounds.
Season each piece of chicken with salt, pepper and paprika. Place in roasting pan or any 9 x 12-inch pan. Cover with vegetables; dot with margarine. Bake, covered, for 1 hour and 30 minutes at 350°. (Veggies taste like pot roast veggies.)
Cut cooked chicken into small bite-sized pieces. Add pineapple, Mandarin oranges, celery, pimento, green pepper, onion and cashews. Mix well.
Mix all ingredients and bring to a boil. Cook on low heat 20 minutes. Put in jars and seal.
Mix all ingredients together and boil for 20 minutes. Pack in	pint jars and seal. Process 20 minutes boiling water bath. Makes 10 pints.
Place tenderloins in a baking dish. Combine all ingredients except bacon and green onions; pour over tenderloins. Marinate at least 3 hours, turning occasionally. Preheat oven to 425°. Remove tenderloins and wrap each one with bacon. Reserve the marinade. Return tenderloins to the baking dish. Bake for 10 minutes. Pour reserved marinade over tenderloins and cook for an additional 10 to 20 minutes or until meat thermometer reads 160°. Place on a serving tray and sprinkle with green onions.
Mix ingredients together in 1 gallon size jar. Fill jar with warm water. Mixture will foam so add slowly.
Cook sausage until browned. Remove to plate and clean grease from pan. Add butter to pan. When melted, saute onion, green pepper and garlic until crisp-tender. Add cream and cook until reduced and thickened. Add pasta, salt and pepper and toss to mix. Add Parmesan cheese and toss. Serve with more cheese on top; crusty bread and Chianti.
Place beans in crock-pot; reserve pork fat. Brown and drain ground beef. Add to crock-pot.
Rinse cauliflower. Break into flowerets. Cook covered in small amounts of boiling, salted water until tender, 10 to 15 minutes. Drain well.
With remaining broth drop 1/2 tsp of bisquick mix in boiling broth. Stir occasionally. Salt and pepper to taste.
Cream together sugar, oil, vanilla and eggs. Sift together dry ingredients and add to first mixture. Add sour cream and coffee. Beat all ingredients about 5 minutes at high speed with electric mixer. Batter will be thin. Bake at 350°, testing doneness at 30 minutes. Cake should be done at 35 minutes.
Combine dry ingredients and set to side. Mix oil, eggs and baby food. Beat until smooth. Add dry ingredients and mix well. Bake in greased, floured tube pan at 350° for 1 hour.
Chop this in food chopper. Put sugar, vinegar, salt and allspice tied in cloth and bring to boil. Boil 30 minutes or until tender.
Brown hamburger and onion. Brown bacon and drain grease. Mix all ingredients together in large roaster or casserole dish. Bake 1 hour, covered, then 20 minutes, uncovered, at 350° to 400°.
Put tomatoes, water, salt and chili in a kettle and boil. Saute onion and celery in a frypan. Add beaten eggs and scramble. Then put onion-egg mixture in the chili. Add seasonings. Bring to boiling. Add noodles. Simmer 45 minutes.
Peel the shrimp. Cut and clean. Soak broccoli in cold water for 15 minutes. Heat the oil in wok over medium heat. Fry the minced garlic until golden brown. Add the shrimp, turning over a few times. Add fish sauce and oyster sauce. Stir-fry. Drain the broccoli. Add to the fried shrimp and stir for 3 minutes. Spoon onto a serving plate. Serve with rice.
Lay graham crackers in a glass dish. Spread prepared pudding over crackers. Spread drained pineapple over pudding. Evenly place banana slices over pineapple. Spread 1 cup Cool Whip Lite over pineapple. Evenly place sliced strawberries over Cool Whip. Enjoy.
Blend ingredients together and roll into balls the size of quarters. Bake at 350° to 400° about 7 to 10 minutes. While hot, roll in powdered sugar. Let cool and then roll again.
In a mixing bowl, combine spinach, tuna, cottage cheese, Parmesan, and garlic. Set aside. Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 10 X 14-inch rectangle. Transfer dough to a 1 X 10 X 15-inch baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3 1/2-inch strip. Top with sliced cheese. Make cuts in the dough at 1-inch intervals on both long sides of rectangle almost to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side. Top will look braided. Combine egg with water and brush over entire top. Bake at 375 degrees for 18-20 minutes, or until golden brown. Cut into slices. Serve warm. Yield: 10-12 appetizers or 4-6 main-dish servings.
Grease baking dish. Line with dried beef. Wrap bacon strips around each breast and place on dried beef. Combine sour cream, garlic salt and cream of mushroom soup. Pour over chicken and refrigerate overnight. Bake at 275° to 300° about 2 1/2 to 3 hours.
Bring raisins to a boil in enough water to cover them in a small pan. Turn off heat. Cream sugar, butter and lard. Add eggs. Dissolve baking soda in 5 tablespoons hot raisin water. Add to mixture. Drain raisins; discard rest of liquid. Add oatmeal, flour and nuts. Mix well. Drop on greased cookie sheets, allow some room for spreading. Bake at 375° for 10 to 12 minutes.
Brown sausage in skillet. Combine milk, biscuit mix and eggs. Mix for 1 minute with electric mixer. Spread sausage in a greased 13 x 9-inch pan and cover with biscuit and egg mixture. Sprinkle with cheese. Bake in a 400° oven for 35 to 40 minutes. Makes 12 to 16 servings.
Stir-fry ham (or bacon) and onion. Add cabbage. Add water to cover cabbage. Bring to a boil. Season. Stir as needed. Boil until cabbage is soft. Serve.
Coat each trout fillet in mayonnaise, then roll in corn flakes. Heat oil in skillet and fry trout 4 minutes on each side or until golden brown.
In a large kettle, bring chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Strain broth and skim fat. Set aside 1 cup broth. (Refrigerate remaining broth for another use.) Bake pastry shells according to package directions.
Cook chicken until tender; debone; discard bay leaves. Mix chicken, soup, and sour cream together. Put in square baking dish. Mix melted margarine and crushed crackers. Place over chicken mixture. Bake at 375° until brown and bubbly.
Cream butter and sugar. Add beaten eggs, sour cream, vanilla and melted chocolate. Sift flour, salt, baking powder and soda together and add to above. Drop by spoonfuls on baking sheet and bake at 350° until leaves no indentation. (Don't overbake.)
Dissolve Jell-O and cinnamon in boiling water. Add cold water and chill until thickened. Fold in apple, celery, pineapple and 1/4 cup chopped nuts, if desired. Spoon into 6 cup mold or bowl. Chill until firm. Makes 5 cups or 10 servings.
Combine egg, sugar and vanilla. Sift dry ingredients; add to egg mixture and blend well. Stir in apples and nuts. Spread in square baking dish and bake at 350° for 30 minutes. Cut in squares and serve with whipped cream or ice cream.
Melt together 2 sticks oleo. Mix with peanut butter mixture; press into a 9 x 13-inch pan. Melt 1 stick oleo and the chocolate chips; pour over mixture in pan. Spread. Refrigerate to harden topping. Cut into squares before completely hardened.
Bring sugar, water and cocoa to a boil. Add remaining ingredients. Cook until thick over medium heat. Cool and pour into pie shell. Add meringue.
In large bowl combine oats, margarine and boiling water. Let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Lightly spoon flour into measuring cup, level off. Add flour, 1 cup at a time, mixing well after each addition to form stiff dough. On floured surface, knead in remaining flour until no longer sticky. Roll out to 1/2-inch thickness. Cut with bone shaped cutter. Place on greased baking sheet and bake at 325° for 35 to 45 minutes. Cool completely. Store in airtight container. Dogs love them!
Knead cheese with flour, butter and cayenne for about 15 minutes. (Dough should be soft but not sticky.) Roll dough into rectangular shape and cut into 5 x 12-inch strips. Twist as in cheese straws. Place on cookie sheets. Brush cheese sticks with beaten egg whites and sprinkle with caraway seed. Bake at 400° for 10 minutes.
Let bread dough rise. Prepare filling: Cook meat with onions, mushrooms, salt and pepper in large skillet. Drain. Stir in tomato sauce, paprika, oregano and garlic salt. Bring to a boil, lower heat, cover and simmer 30 minutes, stirring occasionally. Cool. punch down dough. Press out onto a 15 x 12 greased cookie sheet. Spoon meat filling down center third of dough. Sprinkle cheeses on filling. Make diagonal cuts in dough, 1 1/2 inches apart down each side, to within 1/2 inch of filling. Criss cross srtips over filling, pressing down and sealing with a drop of water. Brush top of loaf with melted butter. Bake at 350° for 30 minutes or until golden brown. Cut in thick slices to serve. Serves 6.
Drain pineapple, measuring juice. Add water to juice, if necessary, to make 1 cup. Add sugar to drained pineapple. Dissolve gelatin and salt in boiling water. Add measured liquid and chill until slightly thickened. Fold in whipped topping and the pineapple. Chill again, if necessary, until mixture will mound. Spoon into serving bowl or individual dessert dishes. Garnish with Mandarin orange sections, maraschino cherries or nuts, if desired. Makes 5 cups or 10 servings.
Slightly beat eggs and add remaining ingredients. Pour into buttered 9 x 13-inch pan and bake at 350° for 40 to 45 minutes. Good with chili sauce.
Combine butter, sugar and vanilla in a bowl; beat well. Add eggs and beat well. Stir in flour. Gradually stir in pecans and coconut. Pour into pie shell. Bake at 350 degrees for 35 to 40 minutes.
Remove all skin and bones from salmon. Blend all ingredients. Form a ball. Cover and refrigerate for 1 hour before serving.
Thaw raspberries until slushy. Let sherbet thaw partially. Mix in Mixmaster. Add bananas any time. This is very good when not quite frozen. Can freeze and keep.
After cutting deer meat into cubes, pack into quart jar, sprinkling salt and pepper throughout. Add 1 or 2 garlic cloves to each quart. Remember to leave 1 inch headspace before sealing. After sealing place quart jars in cold water bath. Start timing after water boils. Cook for 4 hours. After time is up, remove jars from water and allow to cool in a draft-free area. Do not re-tighten bands! This makes a quick dinner idea. The meat cooks in its own juice.
Prepare meat sauce by combining tomato sauce with ground Grillers and onion powder in 12-inch saucepan; simmer on low heat for 3 minutes.
Add flour, salt and milk to eggs and beat well. Add remaining ingredients and mix well. Pour into a well-greased 8 x 12-inch baking dish. Bake at 350° for about 35 minutes. Cut into bite size squares and serve hot. Makes about 96 squares.
Combine oil, sugar, egg yolks and water. Beat at medium speed with electric mixer, just until combined. Combine dry ingredients and add to oil mixture. Mix just until moistened. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff. Fold into batter. Spoon batter into 3 greased, 9-inch cake pans. Bake in 350° oven for 25 minutes or until cake tests done. Immediately invert layers on wire cooling racks. Cool 5 minutes and remove from pan. Cool completely. Spread cream coconut frosting. Yields 20 servings.
Microwave 1 tablespoon butter in 8 x 8-inch Pyrex dish at High 1/2 to 1 minute. Line dish with crackers. Set aside.
In a large bowl, combine all ingredients. Chill. Shape into little balls. Place on ungreased cookie sheet. Bake at 350° for 20 minutes. Serve warm. Makes about 70.
Drain pineapple (save juice).	Mix eggs, flour, sugar and juice; cook on medium until thick, stirring often.	Remove from heat and cool. Beat mayonnaise	into mixture after cooled. Add pineapple. Use little hand mixer to beat eggs, flour and sugar until thick; cool before adding mayonnaise and pineapple. Will keep several days for sandwiches.
In a large bowl, empty 1 of the 2 bags of graham cracker crumbs. Add the crushed pretzels, the butter and 1/2 cup sugar and stir until well moistened. Press into the bottom and up the sides of a 10 x 2 1/2-inch spring-form pan. Set aside.
Blend cheese, milk and vanilla. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk 1 teaspoon at a time.