HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix cake mix (dry), margarine, 2 teaspoons pumpkin pie spice and 1 egg on low speed until crumbly. Press in ungreased 15 1/2 x 10 1/2 x 1-inch pan.
Bring water to a boil and cook broccoli according to package directions. Add spices, cheese, half and half and butter. In separate cup, mix 1/2 cup cold water and 1/3 cup flour. Add slowly to soup while stirring. Cook until slightly thick.
Mix ingredients and bake in a casserole dish at 375° for 1 hour.
Cook noodles. Prepare Spam by cutting into pieces. Add corn; drain off water. Add cream of chicken soup and 1 cup milk. Place in a casserole dish or pan. Add cooked noodles, drained from water. Add grated cheese, either American or Cheddar, over entire other ingredients. Cook for about 30 to 45 minutes in a 350° oven or until casserole is bubbly.
Mound about 1 teaspoon bean dip or bean mixture on each tortilla corn chip. Top with 1/8-inch thick slice of cheese to cover bean dip. Place 8 to 12 pieces in circle on paper plate or small pottery plate, leaving center space open. Microwave at High 1/4 to 1/2 minute, until cheese is melted.
Brown ground beef and drain. If using onion, add and cook until tender. Salt and pepper to taste. Stir in remaining ingredients. Pour into a 2-quart casserole dish. Add 1 cup of water. Bake at 350° for 1 hour. Serve with tortilla chips.
Cook spaghetti; drain. Stir in oleo. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. Spread cottage cheese over crust. In skillet, cook meat, onions and peppers until vegetables are tender and meat is browned. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat. Turn meat mixture into crust. Bake in 350° oven for 20 minutes. Sprinkle cheese on top. Bake 5 more minutes.
Heat oven to 425°. Grease a 10-inch skillet. Brown sausage and onion; drain. Combine eggs, meal, corn, milk and oil. Pour 1/2 of mixture in skillet. Sprinkle with sausage mixture and cheese. Pour rest of batter over top. Bake for 30 to 40 minutes. Let cool and cut.
Blend flour and Crisco together. Add salt, egg and milk. Flour the dough. Allow to rest for 5 minutes in a ball (makes it easy to roll out). Roll out mixture on floured pastry sheet. Makes 2 to 3 crusts depending on size.
Cut candy bars into small pieces. Melt butter and candy bars together. Mix yellow cake mix, according to directions. Put melted butter mixture and pecans into cake batter. Put into Bundt pan. Bake according to directions for cake mix on box. Dust with confectioners sugar.
Scald 1 cup of the milk in a double boiler. Beat egg yolks until thick and light-colored with sugar and salt. Pour scalded milk over egg yolk mixture, stirring until blended, then chill.
Combine salt, baking soda and flour; set aside. Cream together butter, peanut butter and sugars until smooth. Add egg and vanilla. Gradually add flour mixture. Refrigerate for at least 1 hour. Roll dough into balls; flatten with a fork. Bake at 350° for 7 to 9 minutes.
Saute onions and bell pepper (chopped) in margarine. Mix in large bowl corn, eggs, salt and bread mix. Then add onions and bell pepper. Pour mixture into greased dish and top with grated cheese. Bake 25 minutes at 325°.
Cook macaroni according to directions. Drain and rinse in cold water. Slice all vegetables and mix well.
Scrub potatoes. Bake or microwave until done. Halve potato and scoop out inside. Combine cooking oil, chili powder and hot pepper sauce. With a pastry brush, brush the inside potato halves with oil mixture. Return to baking sheet. Sprinkle potatoes with bacon, tomato and green onion. Top with cheese. Bake at 450° for 10 to 12 minutes. Serve with sour cream.
Combine cookie crumbs and melted butter; press into bottom of buttered 9 x 13-inch pan.
Combine all ingredients, except bread. Spread mixture on slices. Sandwiches can be open-face or cut into fancy shapes.
Mix together the flour and milk until smooth. Cook over a low heat until thick. Let this cool. Cream together the butter and Crisco for 4 minutes. Gradually add the sugar, then beat an additional 4 minutes. Add the flour paste and vanilla. Beat 4 minutes longer.
Drain asparagus. Arrange in a 2-quart glass dish. Put 1/2 of the asparagus in bottom of dish, a layer of sliced eggs, another layer of asparagus and sliced eggs. Top with cheese. Pour the can of mushroom soup over asparagus and eggs; sprinkle with salt and pepper. Use a knife to cut through mixture 2 or 3 times. Add asparagus broth. Add crumbled up Ritz crackers which have been tossed in oleo. Bake at 350° for 45 minutes.
Stir first 3 ingredients together in black iron skillet. Add the milk, egg yolks, butter and vanilla and cook on medium heat until thick. Pour in baked pie crust shell and top with meringue. Bake at 350° until meringue is slightly browned.
Mix flour, oleo and nuts; press into 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool. Mix Cool Whip, vanilla, powdered sugar and cream cheese. Spread over cooled crust. Mix both packages of instant pudding with 3 cups milk. Add 1 teaspoon vanilla. Pour over other mixture. Top with more Cool Whip, then chopped pecans on top.
Fry hamburger, onion and olives in frying pan. Add tomato sauce, garlic, salt and pepper, chili and spices. Layer one corn tortilla, meat sauce, cheese and chili peppers. Repeat until baking dish (with lid) is almost full. Top with last bit of cheese. Bake at 350° for 1/2 hour (take lid off for last 10 minutes for crust). Serves like a pie and put sour cream on table as a possible sauce.
Mix ingredients in the order listed in the same pan you melted the butter. Bake in greased 9 x 13-inch pan at 350° for 35 to 40 minutes.
In a heavy frying pan or skillet, heat together butter and brown sugar until melted and blended. Add the sliced sweet potatoes and turn until coated in the heavy syrup and brown. Add salt, water and cinnamon. Cover and cook, slowly, until potatoes are tender.
Clean and cut fruits. Lightly dust with powdered sugar and nutmeg and toss. Serve in chilled glass bowls for individual servings or one large bowl for group gatherings.
Sift dry ingredients together; set aside. Cream shortening and sugar well. Add eggs. Stir in applesauce. Blend in flour mixture in 3 additions, stirring in raisins and walnuts with the last flour addition. Bake at 350° for 45 to 50 minutes in well-greased metal pan, 8 x 11-inch or larger.
Mix jello and boiling water until dissolved; add cold water and pineapple, mix well. Pour into large oblong dish. Top with marshmallows. Refrigerate until firm.
Combine sugar and salt. Bring to a boil. Stir continuously. Cook until a soft ball is formed. Remove from heat. Drop in peanut butter and vanilla. Beat until thick and pour over a cake mix that has been fixed.
Place brisket in a large piece of foil. Sprinkle generously with liquid smoke, celery, onion and garlic salt. Wrap well and place in a baking pan. Bake at 275° for 1 hour for each pound. Drain juice from meat and chill completely (overnight works best). Slice brisket very thin. Place in baking dish. Cover with sauce (hickory smoked brisket sauce) and bake 1 hour at 350°. Serve with buns. Great for picnics, teen parties, helping a friend in need. Serves 8 to 10.
Steam onion and squash together until tender. Drain excess water and mash well. Add crushed crackers, salt, pepper, margarine, cheese and beaten egg yolks. Blend well. Fold in stiffly beaten egg whites.
Preheat oven to 375°. Mix butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually add flour and baking soda. Mix in chips.
In heavy 2-quart saucepan, combine sugar, water and corn syrup. Bring to boil over medium heat, stirring occasionally. Cook, stirring often, over medium heat to hard crack (300°) or until a small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Remove immediately. Stir in butter, soda, almond extract and cereal.
Brown meat, onion and garlic. Spoon off excess fat. Stir in salt, oregano, bread, parsley and 1/4 cup sauce and grated cheese. Cool slightly. Mix in Mozzarella cheese and eggs. Fill parboiled manicotti. Spread some sauce on bottom of baking dish and arrange parboiled manicotti over all. Pour the rest of spaghetti sauce on top. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with grated cheese before serving.
Mix sugar, cocoa, flour and salt. Gradually add milk. Cook and stir over medium heat until bubbly. Cook 2 minutes. Remove and stir small amount of hot mixture into egg yolks. Immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove. Add butter and vanilla. Spread meringue and bake at 350° for 12 to 15 minutes.
*Plain with active cultures, especially acidophillus is most desirable; this produces the enzymes needed for future batches, thus a one time investment if you reserve 3 tablespoons for next batch from this completed batch.
Grind cranberries and orange. Add sugar; let stand 1/2 hour. Add nuts, pineapple and enough water to make 3 cups, counting pineapple, too. Let this come to a boil, then add lemon jello. Allow to cool. Stir in cranberries and nuts. Chill until set.
Cream butter and sugar. Add flour and eggs; beat well. Add buttermilk, vanilla and dash of nutmeg, if desired. Bake in 1 (9-inch) unbaked pastry.
Grind all vegetables and meat together (first 6 ingredients) and add sugar, celery seed, eggs, garlic and allspice. Knead all together and add bread crumbs, salt and pepper. Make into bite size balls and fry until done. Serve with Ott's barbecue sauce or sauce of your choice. I make my own.
Place chicken in pan or large baking dish. Pour other ingredients over chicken. Bake in 350° oven for 1 1/2 hours, uncovered.
Mix sugar and cocoa. Add butter. Add milk and let it boil until it thickens. Add oatmeal, peanut butter and vanilla. Remove from stove. Drop by spoonfuls onto greased platter.
Cook raisins in water until most of the water is gone. Add applesauce and eggs and mix well. Sift dry ingredients together. Add vanilla and all ingredients together. Pour into greased and floured loaf pan. Bake at 350° for 1 hour or until knife inserted comes out clean.
Mix all ingredients. Bring to a boil and simmer 30 to 40 minutes. Put in jars and seal. Can add seasoned salt if desired or 5 good shakes of Tabasco sauce.
Mix the first 5 ingredients and beat well. Add the flour sifted with the baking powder and dash of salt. Stir in the nuts (optional). Chill and roll into balls. Roll in powdered sugar. Bake 8 minutes at 350°.
Saute bacon and onion until golden brown. Add potatoes and 3/4 cup water. Bring to boil. Boil gently, covered, for about 10 minutes, or until potatoes are tender but not mushy. Add corn, milk, butter, salt, sugar and pepper. Simmer, covered, for 10 minutes, or until hot. Freezes well. Makes 6 to 8 servings.
In a 10-inch skillet over medium high heat, cook beef, basil, black pepper and garlic powder until browned; drain. Stir in soups, water and 1 cup cheese. Add macaroni. In 2-quart oblong baking dish, spoon mixture. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 25 minutes, or until hot and bubbling. Yields 6 servings.
In 2-quart saucepan, combine honey and brown sugar. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking 1 minute longer. Remove from heat.
Combine mushrooms, green onion and butter in a 2-quart glass casserole. Cover. Microwave at power level High for 9 minutes, stirring twice.
In mixing bowl, cream sugar and margarine. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Add vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups 2/3 full.
Brown meat in skillet; drain. Reserve 2 tablespoons tomatoes for garnish. Add remaining tomatoes and taco seasoning to skillet. Cook 5 minutes. Spoon into 1 1/2-quart shallow baking dish. Top with cheese. Bake at 375° for 5 minutes or until cheese is melted. Garnish with reserved tomatoes and sliced green onion, avocado and sour cream, if desired.
In a 9 x 13-inch pan, cut up stick of butter and melt in oven. Directly in pan with melted butter, add flour, sugar, baking powder and milk. Stir with fork until smooth. Drop pie filling by the spoonful over batter. Bake at 350° for 1 hour.
Using a cookie sheet, roll and press crescent rolls onto pan. Mix mayonnaise, cream cheese and Hidden Valley Ranch dressing together and spread on top of cooled crescent rolls. Chop vegetables into small pieces and sprinkle on top. (Use 3 or more vegetables of your choice.)
In a large bowl, mix oil, sugar, egg and pumpkin. Beat well. In a second large bowl, combine all the remaining ingredients. Combine the two mixtures, stirring until completely blended. Drop by the teaspoonful on a lightly greased baking sheet. Bake in a 375° oven for 15 minutes. Makes about 4 dozen cookies.
Mix all ingredients and refrigerate several hours. Spread on crackers or toast rounds. You can use as a filling for finger sandwiches.
Heat oven to 350 degrees. Mix together the cake mix, mandarin oranges, oil and eggs. Bake in cake pans that are not greased for 25 - 30 minutes. Cool. Loosen the layers by sliding a knife around the edges of the cakes. Remove the cakes from the pans after about 10 minutes and finish cooling them on cake racks.
Dissolve yeast in warm water. Add molasses, brown sugar, oil and salt. Mix then add flours. Knead well. Let rise about 2 hours until double in bulk. Divide into 2 loaves. Let rise 1 hour in pans. Bake in a 375° to 400° oven for 1 hour.
Place 1/2 crumb mixture on unbaked pie crust. Then add sliced peaches. Then add remaining crumbs on top of peaches. Sprinkle cinnamon on top of peaches. If peaches are not too ripe, add 2 tablespoons of hot water. Bake at 350°. Bake until brown and crispy.
Combine all ingredients, except butter. Soften butter and add to mixture. Bake at 300° for 1 1/2 hours.
Mix together first 7 ingredients and roll into a ball. Roll ball to coat in chopped pecans. Refrigerate for at least 4 hours. Serve with crackers.
Combine all. Scoop onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip. Chill. Ready to eat.
Mix all ingredients, beating well. Bake at 350° in a greased tube pan for 1 hour and 15 minutes or until it turns loose from pan.
In a covered saucepan, cook potatoes whole in boiling water for 20 to 25 minutes or until just tender, drain well. Cool, peel and cube potatoes. In a very large bowl, combine remaining ingredients. Add potatoes and toss to mix. Cover and chill for 6 to 24 hours. Yields 12 servings.
Stir flour and sugar together. Add beer. Put in greased bread loaf pan. Bake at 350° for 1 hour. Remove immediately and wrap in foil (or eat).
Mix together sugar, shortening, eggs, molasses and coffee. Sift together and add soda, cinnamon, ginger, baking powder and flour. Sprinkle with sugar before baking. Bake at 400° for 10 minutes.
In saucepan, mix sugar, evaporated milk, marshmallows, salt and butter and bring to a rapid boil. Boil for 5 minutes, stirring constantly. Remove from heat and add chocolate chips and vanilla. Stir until chips are melted. Pour into a buttered pan. Let cool completely.
Combine cream cheese and sugar. Add vanilla flavor and sour cream. Mix until smooth. Serve with fresh fruit. (Makes about 2 cups.)
Using a fork, break up the sausage in a large bowl. (It breaks easier if it is at room temperature.) Grate all the cheese and add to sausage, mixing with fork. Add Bisquick and mix all together. Use your hands, if necessary, to get the mixture well blended. Roll into 1-inch or smaller balls. Place on ungreased cookie sheet and bake at 350° for 20 to 25 minutes. Remove from cookie sheet and drain on paper towels before putting on serving platter. Makes 3 dozen.
Mix all ingredients except cheese, then add 1 1/2 cups cheese and continue to mix. Pour in loaf pan. Sprinkle remaining cheese and pat with butter. Bake at 350° for 45 minutes or until golden brown.
Place tomato juice, tomato paste and salt in large kettle. In skillet, saute pepper, onions and celery in butter or margarine; then add to mixture. Saute hamburger until browned; use fork to break hamburger into small pieces while browning. Add to tomato juice mixture. Add basil, oregano and garlic. Cover and simmer for three hours on low heat. Serve hot over cooked spaghetti. Sprinkle with grated cheese if desired.
Melt 1/2 cup sugar in an iron skillet, slowly, until brown and runny.	Mix egg, butter and remaining sugar and milk in a saucepan and cook over low heat until butter melts. Turn the heat to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves the side of pan (about 10 minutes). Remove from heat.
Brown pork chops; season with salt and pepper. In greased 11 x 7-inch baking dish, alternate layers of potatoes and onion. Combine soup, milk, salt and dash of pepper; pour over. Place chops on top. Bake at 350° about 1 hour or until chops and potatoes are tender.
Rinse turkey breast and pat dry. Place with breast side up in shallow baking dish. Brush with butter. Bake, uncovered, at 325° for 2 to 2 1/2 hours. Cover loosely with foil to prevent excess browning if necessary. In a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325° for 1 hour. Serve with sliced turkey. Yield: 15 to 20 servings.
If butcher does not have cubed lamb, buy shoulder chops and cut into 1-inch pieces, removing fat and bones. Brown meat in a large skillet in a small amount of oil. Add onions, celery, salt, pepper and garlic powder. Cover with water and let simmer until ingredients are tender (about 30 minutes). Add eggplant and tomatoes; continue simmering another 30 to 40 minutes. Taste and add more seasonings as desired. Throughout cooking, add more water as needed. Just before serving, add 2 to 3 teaspoons cornstarch dissolved in 1/4 cup water. Serve with rice and fresh whole wheat bread.
Brown sausage in skillet and drain fat. Remove from burner. Mix together sausage, rice, soup, onion and celery and place in a 2-quart greased casserole. You can refrigerate at this point until ready to bake. When ready, mix soy sauce and water and add to casserole with the almonds. Mix gently. Cover and bake at 350° for 1 hour.
Cook and drain spinach. Add other ingredients. Top with grated cheese. Bake 40 to 45 minutes at 350°. Serves 8 to 10.
Cut chocolate into pieces in a small saucepan; add milk. Stir and cook over low flame until a smooth thick paste is formed. Beat the eggs; add the sugar and stir until the sugar is dissolved in the eggs. Cool the chocolate paste; then add it to the egg and sugar mixture. Measure the flour after sifting once. Add the salt and sift again into the first mixture. Add vanilla and chopped nuts; stir well. Melt butter and add to the other ingredients. Beat well and then turn into a greased 9 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Cool and cut into squares. Makes about 16 squares.
Cook cake mix according to directions in a 9 x 13-inch pan or glass dish. Punch holes in cake with drinking straw while still warm. Shake Coco Lopez well; pour over cake. Let cool. Frost with Cool Whip. Sprinkle coconut on top.
Combine dressing with cheese, parsley and garlic. Set aside. Dip each piece of chicken in melted butter, then in bread mixture to coat well. Place in shallow baking dish or foil covered cookie sheet. Pieces should not touch. Bake at 350° for 45 minutes to an hour.
In pie pan, beat eggs, milk, sugar and salt until well mixed. Melt butter in frying pan. Dip bread in egg mixture, turning to coat both sides. In frypan, cook until golden brown. Serve with heated maple syrup.
Mix all ingredients together and put in blender. Mix well for about 15 minutes. Pour into container and refrigerate.
Crush croutons. Cook spinach and drain well. Add all ingredients together and shape into balls. Place on cookie sheet and freeze. Store in plastic bag. To finish, place on cookie sheet and bake for 10 to 15 minutes at 350°. Serve or keep warm on a hot tray. Put a toothpick in the middle. Makes 4 dozen.
Wash each potato; cut into quarters. Place in a slightly greased baking dish. Sprinkle seasonings generously over potatoes. Bake at 350° for 1 1/2 hours.
Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes. Heat oil, divide dough into 10 equal pieces. Roll each piece into 6-inch circle on lightly floured surface. Make a hole about 1/2-inch in diameter in each circle. Fry circles, turning once on each side until puffy and golden, about 1 minute each side. Serve warm. Serves 10.
Break eggs in blender and blend until light. Add remaining ingredients. Blend until potatoes are dissolved (no lumps). Use a greased pancake pan and pour like you would for pancakes. Serve with butter and sour cream.
Beat eggs and add all of the ingredients. Pour into a greased casserole dish. Bake about 50 minutes at 400°.
Grind in separate container 1 green pepper and 1 red sweet pepper, set aside.
Place cake slices in bottom of pan (cutting to fit). Reserve remaining for second layer. Brush top of cake slices with half of orange juice. Combine sweetened condensed milk, lemon juice and lemon peel. Stir until thickened. Stir in whipped topping. Spread half of lemon mixture over cake. Top with half of strawberries. Repeat layers with remaining ingredients. Cover and refrigerate.
Drain oranges. Combine dry ingredients; cut in butter. Add milk and egg; stir until moistened. Stir in oranges. Fill paper cups 3/4 full. Bake at 350° for 20 to 25 minutes.
In a large saucepan, melt the butter. Add celery and onion and cook over medium heat, stirring frequently, until tender. Add the potatoes and chicken broth. Simmer until the potatoes are tender, about 10 minutes. Pour the mixture into a blender until smooth. Return to the saucepan. Stir in the milk and seasonings. Heat through. Add the cheese, stirring until it has melted.
Cut eggs in half. Place yellows in separate bowl. Add the rest of the ingredients and mix well. Put yellow mixture in egg whites either by spoon or fork. Sprinkle with paprika and place a note, "hot."
Cook onion until yellow. Add bread crumbs, salt and pepper; brown lightly. Put salmon liquor in cup and pour in milk to make one cup.
Boil the sugar and vinegar, then pour over all ingredients and mix well. Store in covered dish in fridge at least 12 hours. This salad keeps for days. You can add chopped drained pimento for color. Makes about 4 cups.
Mix all ingredients, except pork chops and water. Place the chops in a pan 9 or 10-inches in diameter. On top of each chop, place some of the bread mixture. If chops are to be baked for 3 hours at 275° then put 2 tablespoons of water in pan. If chops are to be baked for 4 to 5 hours at 250°, then put 4 tablespoons of water in pan. Cover and bake. Serve hot. Serves 6.
Simmer chicken in water for 1 1/2 to 2 hours until tender and broth is flavorful. Chill broth and skim fat from top if possible. Remove chicken from bones and cut up in bite sized pieces. Set aside in refrigerator.
*I found it easier to slice from a half gallon package the equivalent of 1 quart.
Mix all ingredients together. Simmer 10 minutes. Add meat and simmer. Use for beef or pork leftovers and serve on bun. Or use as sauce for chicken on the grill.
Cook sugar and water in a saucepan. Let boil until it forms a soft ball when tested in cold water. Beat egg whites until stiff. With beater on high speed, add syrup to egg whites, beating constantly. Beat until it forms soft peaks. Add vanilla.
Cream sugar, shortening and butter. Add milk, one teaspoon at a time. Add vanilla and egg white. Beat until creamy.