HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients; put in 9 x 13-inch casserole and refrigerate overnight. When ready to serve, cover top with crushed potato chips and bake at 400° for 25 minutes.
Mix together in a 9 x 13-inch pan, pie filling and pineapple. Cut cube of margarine and drop on top of filling. Sprinkle box of yellow cake mix over mixture. Top with chopped nuts. Bake 1 hour at 350°. Serve warm or cold with whipped cream or Cool Whip.
Cream together the vanilla, sugar, eggs and margarine. Sift together flour, soda, cinnamon, salt and nutmeg. Add to the creamed mixture. Add chopped nuts and raisins to batter with apples. Spread into ungreased 13 x 9-inch pan. Bake at 350° (325° for glass pan) for 45 to 50 minutes.
Sift dry ingredients. Cream the oleo and sugar. Stir in eggs and vanilla. Add sour cream alternately with dry ingredients. Spread in a greased and floured 13 x 9-inch pan. Sprinkle with nuts, brown sugar and white sugar mixture. Bake at 350° in metal pan or 325° in glass pan for 35 to 40 minutes.
Rinse and dry chicken. In a 5-quart Dutch oven, heat oil over high heat until hot. Add chicken pieces and cook, turning until golden, 6 to 8 minutes. Drain off any fat. Add scallions, 2 tablespoons cilantro and the parsley. Cook, stirring 1 minute. Mix in chicken broth, cumin, salt and pepper. Heat to boiling, reduce heat to low, cover and simmer 10 minutes. Stir in carrots and potatoes. Simmer, covered, 10 minutes. Stir in corn, capers and cream. Simmer, uncovered, until potatoes and carrots are tender and sauce has thickened slightly, 10 to 15 minutes. Garnish with remaining 2 tablespoons cilantro.
Make your Fortune first so they are ready to go. Mix together flour, sugar, salt and cornstarch. In another bowl, mix together the butter, oil and eggs. Add this to the flour mixture and mix well. Then add the water and extract. Stir until all ingredients are mixed well. Set oven to 300° to 325°.
Make up the can of frozen concentrate ("Twister"). Chill. Add the ginger ale when ready to serve.
Melt butter in large pan. Mix sugar, flour and milk. Pour mixture in pan with butter. Do not stir. Scatter fruit over mixture. Put in oven at 350°. Do not stir. Cook until brown.
Combine all ingredients in a 2-quart glass casserole. Cover with waxed paper. Cook in microwave oven 10 minutes at High; stir after 5 minutes. Let stand covered 5 minutes before serving. Makes 3 cups.
Brown onions; add meat and saute until browned. Add soup, 1 cup water, catsup, mustard, salt and pepper. Simmer. Add rice; mix and turn into casserole. Sprinkle with buttered crumbs or grated cheese.
Combine sugar, vinegar, onion, mustard and salt in a blender. Blend until smooth. With machine running, gradually add oil until all has been incorporated. Chill in refrigerator.
Melt butter or margarine. Mix butter, sugar, flour, coconut and almonds together (this should be crumbly). Bake for 30 minutes in a preheated 350° oven; stir every 5 minutes.
Cream the margarine or butter and cream cheese together. Add sugar and Cool Whip; mix well. Combine milk, pudding and vanilla. Let this mixture set. Add mixture to margarine and cream cheese mixture. Layer this in a trifle bowl, making 4 layers of dirt and 3 layers of cream cheese mixture. This dessert may be decorated with flowers (plastic), or gummy worms may be hidden in the mixture for some real fun. Watch their faces! This dessert keeps well and gets better as it sets.
Place steak in shallow dish. Add 3/4 cup soy sauce; mix well so all the beef will marinate. Allow to stand at least 30 minutes. Cook pepper strips in salad oil until limp and glazed; do not overcook. Remove from pan. Add beef to skillet; cook quickly, stirring occasionally. Reduce heat to low and add pineapple juice and cook slowly for 10 minutes. Add tidbits and peppers.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. Fill paper-lined muffin cups 2/3 full.
Beat eggs. Add sugar and beat. Add remaining ingredients, except coconut. Pour into greased and floured 10 x 15 x 2-inch baking dish. Sprinkle top with coconut. Bake at 350° for 25 minutes.
Dissolve yeast in lukewarm water and add 1 teaspoon of honey. Combine skim milk powder and 1 cup water with wire whisk, and heat until almost to the scalding point. Add oil, salt, and honey. Cool to lukewarm.
Melt butter and peanut butter in the microwave on High for 1 to 2 minutes. Add powdered sugar, milk and vanilla. Mix well with hands and pat into a buttered dish. Allow to set, then cut and serve.
Cover bottom of dish with frozen French fries, 2 inches thick; put beans on fries. Brown hamburger meat and lay on potatoes and beans. Mix both soups and pour on other ingredients. Cook 1 hour at 350° in covered dish.
Combine water, egg and vinegar. Add remaining ingredients. This will keep in refrigerator to be used as needed.
Sprinkle chicken inside and out with tarragon, salt, pepper and paprika. Place in large heavy casserole or Dutch oven; cover and bake in preheated 400° oven for 30 minutes. Add potatoes, carrots and onion around chicken. Stir to combine with pan juices. Cover and bake 20 minutes. (If not using green pepper, bake 30 minutes.) Add green pepper; cover and bake 10 minutes. Remove cover and bake 10 to 15 minutes longer or until chicken is tender. Remove chicken to warm platter. Use kitchen shears to cut into serving pieces.
In a 3-quart casserole, place berries and pectin. Stir well. Cover. Place in microwave oven and heat at Full power for 8 to 10 minutes, until mixture is at a rolling boil. Add sugar to boiling mixture and stir well. Return, uncovered, to microwave oven and heat at Full power 8 to 10 minutes, stirring after 5 minutes, until mixture reaches a full rolling boil. Let boil 1 minute longer.
Melt butter in boiler; add milk and cook rice in milk over very low heat until all milk has been absorbed, 20 to 30 minutes. Cool. This can be prepared ahead of time and refrigerated until needed. Before serving, add the whipped cream, vanilla and almonds. Serve with fruit sauce or syrup.
On each of two 12-inch pieces of wax paper, press 1/2 of dough to form a 9-inch circle. Press perforations together to seal. Brush each lightly with cooking oil. Place wax paper on microwave ovenproof plates. Microwave one pizza at a time. Microwave (Medium-high) 2 minutes. Hold wax paper, flip dough over onto plate and carefully peel off wax paper. Microwave (Medium-high) 1 to 2 minutes more, until set and crisp. There will be some brown spots.
Bring water to boil and add sugar and tea bags. Let steep. Remove bags and add cloves and cinnamon. Let stand for 30 minutes. Add Jello, cranberry juice, orange juice and lemon juice. Serve hot or cold.
Cream the sugar, shortening and eggs together thoroughly. Combine the buttermilk and vinegar in a cup. Combine the dry ingredients in a large sifter. Add the sifted dry ingredients alternately with the milk. Add food coloring and flavoring. Bake in two 9 inch cake pans which have been greased and waxed-paper-lined on the bottom. Bake at 300 degrees for about 40 minutes or until done. Frost with cream cheese icing. Nuts may be put right in icing or used to decorate the sides of the cake.
Fill 10 ounce glass 1/2 full with crushed ice. Add juice, Port and bitters; stir. Spear celery slices and olive alternately on toothpick; garnish glass with the kabob.
Mix ingredients (water or other fluid to proper consistency). Simmer for 1 hour. Ready for sandwich or serving.
Preheat oven to 325°. Spray cups of a mini muffin pan with nonstick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake). Remove pan to cooling rack. Immediately press tops of brownie with a tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove the brownies from pan. Cool completely. Repeat with remaining batter.
Mix dough and roll thin. I bake these first, then put filling between to make a sandwich cookie.
Mix and refrigerate for 1 hour or until Jell-O begins to set. Beat until fluffy. Add 1 can of cranberry sauce and chill.
Cut shortening into flour and salt. Add vinegar to milk; mix with flour mixture immediately. Divide dough and roll out. Makes pastry for two pie shells.
Prepare rice mix according to box directions. Add browned beef and all other ingredients. Place in a 2-quart casserole. Bake for 35 to 40 minutes at 350°.
Combine first 6 ingredients. Mix well and set aside. Peel shrimp, devein and butterfly. Place on cookie sheet. Fill each shrimp with cracker mixture. Bake at 250° for 25 minutes. Then broil 1 minute until lightly browned. Sprinkle with paprika. Serve with lemon wedges on "bed" of rice. Serves 4 to 6.
Mix and spread in 13 x 9-inch pan (spray pan with Pam). Bake 20 minutes at 350°. Let cool.
Mix cans of condensed soup (do not add water or milk) and heat. Add cheese and stir until melted. Add thawed broccoli and mix well. Keep warm in fondue or chafing dish. Serve with crackers or chips.
Cook pasta; drain and set aside. Cook vegetables together and drain. Add pasta to vegetables. Add ham and cheese. Mix. Add mushroom soup. Top with bread crumbs; sprinkle with paprika. Brown top at 350°.
Proceed as for any sweet dough. After second rising, brush loaves with egg wash before baking. (Egg wash, well beaten eggs.)
Melt chocolate and margarine in double boiler; cool, add marshmallows and nuts. Sprinkle coconut on cookie sheet; pour mixture on this. Makes 1 or 2 rolls. Refrigerate until hard. Slice and serve.
In a bowl, beat together eggs, milk, frozen snipped chives and a dash of pepper. Stir in shredded cheese. Pour into a microsafe 10 ounce custard cup or microsafe dish. Cook, uncovered, on High for 1 1/2 to 2 1/2 minutes or until almost set, pushing cooked portions to the center every 30 seconds. Sprinkle with 1 tablespoon Cheddar cheese. Let stand until set. Makes 1 serving.
Wash peppers and slice. Slice wieners. In a large skillet combine catsup, vinegar, sugar, oil and salt and garlic. Bring to a boil. Add peppers and wieners. Return to boiling again. Cook for 10 minutes. Pack in hot sterilized jars. Process in boiling bath for 10 to 15 minutes. Yields approximately 5 quarts.
Fold pie filling into Eagle Brand milk. Fold in crushed pineapple and then fold in Cool Whip. I put all ingredients in the refrigerator the night before I make. Will keep at least 2 days in refrigerator.
Cover raisins with water and boil gently for 10 minutes. Sift together dry ingredients. Add raisins and mix with water from raisins. Add beaten eggs, melted shortening and chopped nuts. Pour batter into greased loaf pan and bake at 350° for about 45 minutes or until done.
Cook 1 cup sugar in iron skillet until browned. Cook 2 cups sugar, milk and butter until soft ball stage. Add browned sugar to this and cook until soft ball stage. Remove from heat and add soda. This boils up fast when soda is added (be careful). Beat and add nuts.
Cut tips off chicken wings (save tips for a soup). Cut chicken wings in half at joint. In food processor or blender, process golden onion soup mix, margarine, vinegar, water, garlic, pepper and cumin until blended; set aside.
Mix all ingredients well. Make medium size meat balls. Wet hands as you make each ball. Fry in frying pan and brown well. You can use these meat balls in your spaghetti sauce and serve with spaghetti and a salad.
Cook turkey and chopped onion in a bowl in the microwave with a piece of wax paper over it. Cook on High about 2 to 3 minutes. Check and stir. Cook longer if needed. Remove turkey and onion from bowl; drain off fat. Prepare taco mix with the microwave instructions that are on back of package. Use only 1/4 cup water. Stir in the chopped green chilies and chopped tomato. Sprinkle grated cheese on top. Serve hot with low-fat tortilla chips.
Place layer of chicken in baking dish. Top with layer of asparagus, another layer of chicken and more asparagus. Top with mushroom soup, thinned with juice from asparagus. Cook 15 to 25 minutes. Add fried onions and a few almonds. Cook 5 more minutes.
Melt butter, Crisco and broth. Add milk, then salt and egg. Stir in flour and mix well. Chill at least 1 hour. Roll out thin and cut in strips. Bring chicken and broth to a boil and drop dumplings in and cook for 10 to 15 minutes.
Brown chops in oil and remove from pan. Put peanut butter and soup in pan and heat, adding water gradually, stirring until smooth. Add chops and onion and bring to a boil. Reduce heat and simmer 50 minutes. Serve with rice.
Mix well and pour into unbaked pie shell. Bake at 350° until knife inserted in pie comes out clean.
Mix flour, shortening and salt with pastry blender. Beat egg in cup and add cold water to 1 cup. Add vinegar and baking powder. Stir. Add to flour mixture. Stir lightly with fork. Chill. Roll. Will make 4 (2 crust) pies. This is a nice flaky pie crust and freezes well in pies.
Cook tomatoes and thicken with flour, sugar and water.	Add baked biscuits, broken into pieces. Put into a baking dish. Dot with 1/2 stick butter and bake at 350° until brown.
Brown meat. Add onion, celery and pepper. Simmer a few minutes. Keep stirring every few minutes as it burns quickly. Add all the other ingredients and simmer on low heat about 1 1/2 to 2 hours. Taste to see if you have enough seasonings.
Mix all ingredients together (except almonds and potato chips). Put in 2-quart baking dish. Sprinkle almonds, then chips on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Brown beef and onions; drain off grease. Add rest of ingredients except Chinese noodles. Mix well and put in casserole dish. Bake covered for 30 minutes. Top with Chinese noodles. Bake another 30 minutes.
Place crumbled beef, green pepper and onion in water-soaked clay pot. Cover with water-soaked lid. Microwave on High for 6 minutes. Drain fat. Add chili powder and garlic salt. Spread noodles over meat. Mix soups and water together and pour over noodles. Cover with water-soaked lid. Microwave on High for 10 minutes, then on simmer for 18 minutes. Sprinkle cheese on top. Cover and let stand 5 minutes.
Combine rice, milk, sugar, salt and raisins in saucepan. Bring to a boil, stirring constantly. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Mix eggs, vanilla and nutmeg in 1-quart casserole. Slowly stir in rice mixture and blend well. Place casserole in a pan of hot water. Bake at 375° for 25 to 30 minutes or until top is set. Cool at least 1 hour before serving. Serves 6 to 8.
Combine flour with cornmeal and sugar. Beat egg and milk together. Add to flour mixture, stirring well. Dip franks in a bowl of flour; then cover with batter. Deep fry until golden brown. Makes 10.
Soften cream cheese and add seasoning. Add onions, olives and ham. Spread on tortillas and roll. Cut in slices 1/3-inch thick.
Preheat oven to 375°. Mix all ingredients, except dough and egg, in large bowl; set aside. Unroll dough on baking sheet and press all seams together. Cut 1 x 3-inch strips on the two long ends. Place mixture in center of dough. Braid the dough:
Preheat the oven to 350°. Bake fish for 15 minutes on a lightly greased baking pan. Mix all remaining ingredients together in a bowl and spread over fish. Cover the fish with water and bake for another 15 minutes or until fish is done and sauce is thick. Serves 4.
Mix well. Form into a loaf or roll. Put a few slices of bacon over the top. Pour tomato juice over the top. Bake at 375° for 2 hours.
Blend together flour, soda, salt, eggs, bananas and milk. Beat until smooth; add lemon or vinegar and nuts. Put in well-greased and floured 13-inch pan (or loaf pan). Cook at 350° until toothpick comes out clean. Cool slightly; while still warm, put oleo on top. Turn on wire rack until cool.
Preheat oven to 300°. Place popped corn in a large bowl and place in oven to keep warm. Butter inside of the saucepan. Add sugar, water, salt, corn syrup and vinegar. Cook over medium heat, stirring constantly with a wooden spoon until reaches 250°. Remove from heat and stir in vanilla and peanut butter chips, stirring until chips are almost melted. Remove hot popcorn from oven. Pour mixture over popcorn and stir until all the corn is coated. With buttered hands, shape mixture into 2-inch balls. Place on waxed paper to cool. When cool, wrap each ball in plastic wrap. Makes 32.
Add all dry ingredients; then add 5 to 6 tablespoons of cold water. Knead into a ball. Flour bread board; then roll out into a pie crust.
Cream sugar and butter, beat in egg. Add mandarin juice and peel, mix thoroughly. Mix flour, baking soda and baking powder together, add to butter mixture. Drop batter from a teaspoon onto greased baking sheet. Bake at 350° for 7 minutes. Frost with Mandarin Icing. Makes 2 dozen cookies.
In a large pot, combine all ingredients. Cook 50 to 60 minutes or until desired thickness, stirring constantly. Pour boiling hot mixture into sterilized jars. Seal immediately.
Follow instructions on pie crust box for bottom pie crust. Mix ingredients together. Pour on top of bottom pie crust. Put top crust on. Brush top of crust with beaten egg. Bake at 375° for 40 minutes or until golden brown.
Cook potatoes in skin. Cool and peel, then grate. Heat cheese and butter; melt. Blend in milk, onion and seasoning. Add potatoes. Put into greased casserole dish. Dot with butter; sprinkle with paprika. Bake at 350° for 30 minutes.
Mix ingredients; stir on medium heat until thick. Bake pie crust. Pour filling into pie crust. Add meringue; bake at 350° for 15 to 20 minutes.
Mix chocolate cake as directed. Bake in jelly roll pan. Cool. Combine remaining ingredients. Whip 10 minutes with mixer or until creamy. Spread on cake. Cool. Heat 1 can chocolate frosting until runny or microwave 20 seconds or until runny. Pour over top of white spread mixture. Spread and chill.
In 13 x 9-inch pan, layer lettuce, green pepper, onions and peas. Do not toss. Spread salad dressing over all. Sprinkle on bacon if desired. Sprinkle with cheese. Cover and refrigerate overnight.
Combine first 6 ingredients in bowl of food processor. Pulse until mix resembles coarse meal. In large baking pan, combine apples and cranberries with sugar and lemon juice. Top with crisp topping and bake for 25 to 40 minutes at 375° until golden brown.
Mix flour, baking soda, baking powder, salt and shortening until crumbly. Add buttermilk until dough leaves sides of bowl but is not sticky. Cut with floured biscuit cutter, or form with hands. Bake at 450° for 10 to 12 minutes, or until golden brown.
Bring sugar, milk and cocoa to boil, stirring constantly. Add butter and vinegar. Boil, stirring occasionally to avoid burning, until soft ball is formed in cold water. Remove from heat and allow to cool to lukewarm without stirring, then beat until it loses its shiny appearance. Add nuts and vanilla when it begins to hold its shape. Pour into buttered pan.
Mix altogether and cover with a top crust. Bake at 400° for 15 minutes, then reduce heat to 350° for 25 minutes. Makes a 9-inch pie.
Mix all ingredients and let stand in refrigerator overnight. Goes well with any raw vegetables or any chips.
Cook chicken and debone. Cook potatoes, then mash and season to taste. In 9 x 12 pan, put soup (no water) to cover bottom. Layer corn, green beans, chicken pieces and American cheese. Cover with mashed potatoes. Top with Parmesan cheese. Bake at 350° for 30 minutes. Great reheated in microwave with butter on top.
For dressing, in a screw-top jar, combine salad oil, vinegar, sesame seed, sugar, salt and pepper. Cover and shake well to mix. Chill thoroughly.
Mix and roll into small walnut size balls; flatten with fork. Bake at 350° for 12 to 15 minutes. Decorate with cherries.
Mix with electric mixer until lumps are gone and creamy. Serve chilled with tortilla chips.
Cream the shortening. Blend in sugar and bananas until smooth. Add beaten eggs, then flour mixed with baking soda and salt. Add nuts. Bake in loaf pan 3/4 to 1 hour at 350°.
Mash the banana with a fork to make a smooth texture. Add oats and cinnamon and sweeten to taste. Brazilian children eat this as an after school snack and they can easily make it by themselves.
Drain beans and corn. Mix with soup, onion, cheese, water chestnuts and sour cream. Pour into casserole dish. Top with cracker crumbs. Dribble margarine over this. Bake 30 minutes at 350°, uncovered.
Cook rice as per package. Mix with corn and soup. Place in casserole dish. Cover with cheese. Bake until bubbling.
Cut 3 to 4 pounds roast into bite size chunks removing fat in the process. Place meat in an oven roaster. Apply salt and pepper. Add water until meat is barely covered. Use 1 1/2 teaspoons beef bouillon crystals per cup of water. Add 1 cup chopped onions, optional. Cook at 400° for 1/2 hour. Turn down to 250° for 2 to 3 hours until you think that it is done. Do not lift cover during cooking time.
Bake pie shell. Wash and place strawberries in shell. Mix water, sugar and cornstarch. Cook until thick. Add jello and let cool for few minutes. Pour over berries and place in refrigerator to chill. Top with Cool Whip.
Cook chicken. Cut into small pieces. Saute onion and green chilies in margarine until limp. Include the chili liquid. Add cream cheese and chicken. Simmer.
Cut dates, pineapple, cherries and pecans in large pieces. Sift together flour, baking powder and salt. Beat eggs and gradually beat in sugar and flour mixture. Combine with fruit. Cover with brown paper. Bake at 275° for 1 hour and 30 minutes. When done and cooled off, brush with white Karo syrup. Makes 2 cakes.
Brown meat and onions with 3 tablespoons brown gravy sauce. Add rest of ingredients. Simmer until thick.
Brown bacon in iron skillet. Remove bacon and set aside. Saute onion, bell pepper and celery in bacon drippings. Add tomatoes, salt, Worcestershire and catsup. Crumble bacon and return to skillet. Simmer sauce uncovered for 45 minutes to 1 hour or until thickened. Add shrimp a few at a time. Add sugar. Simmer about 10 minutes after last shrimp have been added. Serve over rice. (Serves 6 to 8.)
Melt oleo and cheese over medium heat. Add cocoa, remove from heat. Add vanilla, sugar and nuts. Put in 9 x 9-inch pan. Put in refrigerator to set. Cut in squares. Can store out of refrigerator.
Bring to a boil sugar, vinegar, water and cloves. Drain jar of beets and put in a bowl with onions. Pour vinegar mixture over beets. Cover and refrigerate at least overnight.
In butter, saute onion and apple for 2 minutes. Add sauerkraut, wine, bay leaf and pepper. Cover and cook for 20 minutes. Add grapes. Heat through but do not boil again. Serves 6 to 8.
To begin, you need something big enough to cook a hog in (ours is made from a 250 gallon butane gas tank; a cooker made from concrete blocks, stacked up to form the walk, and a make shift grill to hold the meat and laid on top, will also work).
Scald milk. Add sugar, salt and shortening. Stir to dissolve. Pour into mixing bowl. Cool to lukewarm.
Mix and cream sugar and shortening. Add eggs, one at a time. Sift flour, baking powder and salt together. Mix alternately with milk. Add flavoring last. Start in cold oven. Set at 350°. Cook 1 hour and 20 minutes. Do not open oven door during this time.
Cook spaghetti according to package directions. Drain. In a small pan, saute garlic in olive oil until golden. Add remaining ingredients and stir until clams are heated through. Pour over pasta. Serves 2.
Drain chickpeas and rinse. Mince garlic. Pit olives and slice. Combine first 5 ingredients in a bowl. In a small jar, shake together vinegar, 3/4 teaspoon salt and 1/2 teaspoon pepper until salt dissolves. Add oil and shake again to combine. Pour this dressing over chickpea mixture and toss. Serves 6.
Brown ground beef and onion in skillet. Cook noodles and drain. In a large baking dish, put all ingredients and stir to mix well. Bake at 350° until heated through. Cheese cut in small chunks may be added before baking.
Place roast in crock-pot. Cook on low for 8 hours. When done, pull meat apart and mix with sauce.