HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onions and squash until tender. In buttered casserole, put alternate layers of squash, soup and bread crumbs. Put margarine on top. Bake 30 minutes at 350°.
Crumble sausage and onion in large pan. Saute over medium heat, breaking pieces as they cook. Cook until sausage is brown. Stir in flour and cook for a minute. Add hot milk. Stir until thick. Add seasonings. Serve over toast or biscuit.
Put 3 to 5 pounds of cut up sirloin steak in pressure cooker, cook for 20 to 25 minutes or until done. Add egg noodles and brown gravy mix. Cook until noodles are done.
Spread each round of bread with prepared mustard and heap some of the cheese on each round. Sprinkle each with salt, pepper, paprika and 1/8 teaspoon of the Worcestershire sauce.
Put in bowl the sugar, flour and cornmeal. Toss with fork. Add eggs, oleo, lemon juice and milk. Beat until smooth and thoroughly mixed. Pour into unbaked pie shell. Bake at 300° for about 1 hour.
Mix all ingredients together well and knead like dough. This dough will harden nicely and can be dampened on the back side and stuck to a bulletin board or gifts.
Work well with hands and make into small balls. Chill. Melt the Parowax and chocolate chips in double boiler. When dip is hot, place a toothpick in each ball and roll in dip to coat. Place balls on wax paper.
Melt Hershey bars, marshmallows and milk in a double boiler over simmering water. Cool. Fold in whipped cream and pour into the baked pie shell. Chill until set. Can use graham cracker crust.
Cream shortening, sugar and eggs. Add spices, milk and flour; mix well. Stir in raisins and nuts. Steam 1 hour in 9-inch cake pan (I use an electric skillet with 2-inches water and a rack in bottom). Keep water just hot enough to make steam; cover with lid.
Beat eggs well. Add sugar and pulp. Dissolve soda in buttermilk. Sift together flour, baking powder and cinnamon; stir into first mixture alternately with buttermilk and cream. Add butter last.
Boil rice in chicken broth. Saute vegetables in butter. Mix with rice. Add salt to taste.
Heat oven to 350°. Measure flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in a bowl. Blend in milk and shortening. Stir in nuts. Spread into ungreased square pan (9 x 9 x 2-inch). Stir together brown sugar and 1/4 cup cocoa. Sprinkle over what is already in bowl. Gently pour hot water over all. Bake for 45 minutes. Serve warm. Vanilla ice cream over top is a nice touch. Serves 9, unless Steve is eating!
Cream cake mix, butter, vanilla and orange juice. Add eggs, 1 at a time. Beat 4 minutes. Drain oranges and add to batter. Beat only until blended. Pour into greased and floured 9 1/2 x 13-inch pan and bake 30 minutes at 350°. Cool and frost.
In a medium mixing bowl, stir together eggs, milk, salt and pepper. Stir in corn and green onions (may set aside some corn and green onions for garnish). Spray 2 (12-ounce) casseroles with nonstick coating. Divide egg mixture between the two. Bake, uncovered, at 325° for 25 minutes.
Heat oven to 250°. Chop unsweetened chocolate. Cut butter into pieces. Melt chopped chocolate, butter and one cup chocolate chips in a small pan in oven, stirring occasionally. Cool.
Mix all ingredients thoroughly with a wire whisk. Select 3 to 4 pounds meat. Place meat in the sauce and cook on stove top in a pot 1 to 2 hours.
To Make Roux: Stir oil and flour in a cast-iron skillet over medium heat until brown.
Combine apples, sugar and water in large mixing bowl and let stand 10 minutes. Mix all together and pour into greased and floured 10 x 13-inch pan or use 2 smaller pans. Bake at 350° for 45 minutes.
Melt butter; saute garlic slowly. Let stand a while. Remove garlic and add drained (or fresh) mushrooms, thyme, oregano and saute over low heat until lightly browned. Turn off heat and let stand all day to season, stirring occasionally. If time permits, reheat before transfering to chafing dish or candle warmer. Add lots of grated Parmesan cheese; toss lightly to distribute cheese.
All ingredients should be at room temperature. Using butter, grease and flour 1 tube cake pan. Set oven to 325°. Cream butter. Add sugar to butter gradually. Cream for 5 minutes or until fluffy. Add eggs one at a time, beating batter thoroughly after each addition. Add flavorings and mix well. Add flour alternately with 7-Up brand soda. Mix thoroughly but gently and pour into prepared pan. Bake at 325° for 1 hour and 15 minutes.
Soften cream cheese; whip cream cheese, peanut butter and Cool Whip. Add powdered sugar and milk. Beat until creamy. Pour into crust. Freeze for about 3 hours. Serve topped with chocolate syrup or whipped cream.
Beat together margarine, peanut butter, and sugars until light and fluffy; blend in eggs. Add combined flour, soda and salt; mix well. Stir in oats and 1/3 cup candies.
Brown meat in skillet and drain. Add garlic, onion and salt; cook 5 minutes. Add remaining ingredients and simmer about 20 minutes, or until thick. Serve on bun. Serves 8.
Mix and pour into vanilla wafer pie crust. Grate Hershey bar on top.
Cream butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add almonds and chips; mix well. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 15 minutes.
In large bowl, combine sugar, oil, eggs and vanilla. Beat well. Add in flour, baking soda, cinnamon, apples, walnuts and a touch of salt. Mix all ingredients well and spoon into greased 9 x 12-inch pan. Bake at 350° for an hour.
Cook hen until tender (be sure to salt well). Let cool and cut chicken into bite size pieces. Take 1 cup of the rich broth and cook onion in it until tender. Add the tomato sauce and mushroom soup to the onion broth. Cook spaghetti in remaining chicken broth until tender. Drain spaghetti and add tomato sauce, onion, mushroom soup and chicken pieces to the spaghetti. Then add the pimento. Cook in a 350° oven until hot through and through, about 30 to 45 minutes.
Place carrots in casserole dish. Add remaining ingredients cover. Bake at 375 degrees for 1 hour.
Melt butter in 13 x 9-inch pan. Combine flour, pecans, sesame seed, paprika, salt and pepper. Combine egg and buttermilk. Dip chicken in egg mix. Dredge in flour mix. Place chicken in casserole; turn once in butter. Sprinkle with chopped pecans. Bake at 350° for 1 hour.
Melt 2 Tbsp. margarine in layer cake pan. Mix above ingredients together and put on top of melted margarine. Place can of biscuits on top of this mixture. Bake at 350° until biscuits are done. Let cool a little before turning out of pan.
Mix all ingredients together and pour into pie shell. Bake for 15 minutes. Reduce heat to 300° and bake for 3 minutes.
In large skillet or wok, heat oil. Add zucchini and stir-fry a few minutes until slightly browned; push to one side of pan. Add onion and garlic to other side of pan; saute until slightly golden. Sprinkle with basil and stir-fry over low heat until zucchini is crisp-tender. Gently stir in tomatoes just to heat. Sprinkle with salt and pepper. If desired, sprinkle with grated Parmesan cheese. Makes 4 servings.
Mix all ingredients together, except the last four, in order given. More flour may be	needed, dough should not be sticky to handle. Form dough into walnut-sized balls. Melt butter (set aside). In a small bowl mix sugar and cinnamon. Dip balls into melted butter, then roll in mixture. Place in greased Bundt pan. Add chopped nuts, if desired. Let rise for 45 minutes. Bake at 350° for 40 to 45 minutes.
Empty pineapple juice into a gallon container. Add frozen juices one at a time. Add sugar and Kool-Aid flavor packet. Finally add enough water to make a gallon mixture and stir well. Serve in combination with ginger ale for a refreshing party drink!
Butter sides of heavy 2-quart saucepan. Combine sugar, molasses and water. Heat slowly, stirring constantly, until sugar is dissolved. Then bring to boil; add vinegar and cook to light crack stage (268°). Remove from heat; add butter and sift in soda. Stir to mix. Turn out (don't scrape) onto buttered platter or large shallow pan. For even cooling, use spatula to turn the edges to the center. Pull taffy while it is as warm as you can handle. Use only finger tips to pull. Dip fingers in cornstarch if candy sticks. When candy is light taffy color and gets hard to pull, cut in fourths, pull each piece into long strand, about 1/2-inch thick. With buttered scissors, quickly snip taffy in bite size pieces. Wrap each piece in waxed paper. Makes 1 1/4 pounds.
Wash and pick over cranberries, discarding any that are crushed or shriveled. Bring 1 cup water to boil and add cranberries and sugar. Continue to boil until all the berries are opened and mixture thickens slightly, stirring often. Turn off heat and cool slightly. Mince peppers and add to the cooled cranberry mixture. Add lemon juice and stir well. Excellent with turkey, chicken or roast pork.
Cook macaroni, drain and rise with cold water to cool. Mix all together and chill.
Thaw spinach; squeeze water out of spinach by wrapping in paper towels. Mix all ingredients. Cover and chill. Serve with celery, carrots, nacho chips, Wheat Thins, etc.
Combine mayonnaise, milk, vinegar, sugar, bell pepper, onions, and pickle relish. Add black pepper to taste. Pour all ingredients over coleslaw mix.
Mix all together. Spray small muffin tins well. Fill completely with batter. Bake 15 to 20 minutes at 350°.
Place fish in bottom of casserole. Mix all other ingredients together, reserving 1/3 cup of cheese for top. Cover and bake at 350° for 40 minutes. Uncover and bake until cheese bubbles.
Cut fish into serving size pieces. Beat egg with water. Mix together crumbs, cheese, paprika and pepper on a piece of waxed paper. Put flour on another piece of waxed paper. Coat fish with flour; dip into egg mixture and then coat with crumb mixture. Place fish into a shallow microwave dish. Microwave, uncovered, 5 to 6 minutes, rotating dish once. Garnish with snipped parsley. Serves 4.
Sprinkle chicken with seasoned salt. Brown in hot oil and drain. Combine taco mix, water and canned tomatoes. Pour over chicken. Cover and simmer 40 minutes. Serve over cooked spaghetti.
In the top of a doubler, mix sugar and flour together. Add beaten egg yolks to mixture, stirring often. Add boiling water and lemon juice or flavoring. Continue to stir until mixture gets real thick; make sure the bottom of double boiler has plenty of water in it, but not enough to cause steam to rise while stirring ingredients. Pour into cooked pie shell.
Cook onions in butter until tender but not brown: stir in remaining ingredients. Season with salt & pepper. Cover and cook over low heat until warm.
Stir together flours. Combine 1 1/2 cups flour mixture, brown sugar, yeast and salt. Heat water, milk, soup mix, butter and caraway seed until very warm (120° to 130°); stir to melt butter. Add warm milk mixture gradually to yeast mixture. Add 3/4 cup flour mixture; beat 2 minutes. Add enough remaining flour mixture to make soft dough. Cover; let rise until double in bulk, about 50 minutes. Punch down. Turn into greased 2-quart casserole. Brush top with melted butter. Cover; let rise until double in bulk, about 30 minutes. Bake in 350° gas oven for 50 to 60 minutes. Remove from casserole; brush with melted butter. Cool on rack. Yield: 1 loaf.
Heat oven to 400°. In medium size saucepan over low heat, melt chocolate and butter. Add milk, coconut, sugar and eggs. Stir until well blended. Pour mixture into pie crust. Bake 30 minutes until knife inserted in center of filling comes out clean. Serve pie warm or at room temperature. Top with whipped cream or ice cream. Serves 8.
Mix all ingredients together. Pour into a 9 x 9 x 2-inch baking dish. Bake at 425° for 30 minutes.
In another bowl, blend 3 eggs, corn syrup, vanilla and sugar until smooth. Gently pour mixture over pecans. Bake on center rack 50 to 60 minutes at 350° until center is set.
Mix caramels in 1/3 cup Pet milk. Melt and stir until creamy. Combine cake mix, melted oleo, nuts and balance of Pet milk. Stir. Place 1/2 dough on the bottom of a cake pan; pat down.
Boil chicken. After cools, cut up in small pieces. Mix soups and Ro-Tel in saucepan. Heat in large pan. In a 13 x 9 x 2-inch casserole dish, layer crunched Doritos, then chicken. Pour soup over Doritos; add cheese on top. Bake at 375° until cheese melts.
Preheat oven to 350°. In a greased 7 x 11 x 2-inch baking pan, place half of potatoes. Sprinkle flour, then 1/2 cup Cheddar cheese on top. Cover with remaining potatoes. Sprinkle remaining Cheddar cheese, Parmesan cheese, salt and pepper over, then pour on the milk. Pour the butter over top. Bake for 45 to 50 minutes until golden brown. Delicious!
Preheat greased 9 or 10-inch heavy ovenproof skillet in a 350° oven. Combine dry ingredients. Add combined buttermilk, egg and margarine, mixing just until moistened. Stir in 1 1/2 cups cheese. Pour into skillet. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Sprinkle with remaining cheese. Continue baking until cheese is melted.
Boil potatoes in skin, let cool and peel. Cut in cubes; add salt, pepper and celery salt. Mix eggs, onions and mayonnaise and add to potatoes. Drain pimentos and pickle relish and add to other ingredients.
Beat egg yolks slightly; add sugar, salt and slightly cooled milk. Cook in double boiler, stirring constantly, until mixture coats spoon. Add vanilla. Spoon into 4 serving dishes. Beat egg whites until stiff; fold in powdered sugar and melted chocolate. Pour on top of custard. Chill before serving.
Cover cucumbers (unpeeled) with boiling water. Let stand 24 hours; pour off. Repeat 3 times. On the 5th day, pour off water and slice the cukes in 1/2-inch slices. Bring to boil vinegar, sugar, salt and spices. Pour over slices and let stand 2 days. Bring all to a boil and seal in jars. An excellent sweet pickle.
Preheat oven to 375°. With mixer, beat cheese, 1/4 cup cocktail sauce and seasonings until smooth. Stir in shrimp. Unroll crescent roll dough; separate into 4 rectangles. Firmly press perforations together to seal. Cut rectangle lengthwise together to seal. Cut rectangle lengthwise, then crosswise into 4 pieces; press onto bottom and 1/2-inch up sides of muffin cups. Spoon 1 rounded tablespoonful cheese mixture into cups. Bake 10 minutes. Let stand 5 minutes; remove from pan. Serve warm; garnish with additional cocktail sauce as desired. Makes 16.
Heat oven to 325°. Beat well and pour into ovenproof dish eggs, sugar, nutmeg and cinnamon. Stir in rice, raisins and milk and bake 1 hour. Turn off oven and let pudding stand in oven just until warm. Do not stir pudding while baking. May be served warm or refrigerated and served cold.
Preheat oven to 375°. Combine all ingredients. Pour into pie crusts. Bake 40 to 45 minutes or until filling is slightly firm.
Make dough and shape into rolls. Store in refrigerator for at least 1 to 2 hours. Then cut dough into cookie size and bake 10 to 15 minutes in a 350° oven.
Line bottom of dish with cut up chicken. Pour melted butter over chicken. Mix chicken broth with cream of chicken soup. Pour over chicken. Mix Bisquick with milk; pour on top. Bake at 350° for 35 minutes, until brown.
Mix pudding, Karo and orange juice concentrate. Gradually stir in evaporated milk. Then add Cool Whip.
Beat all ingredients together except peanuts. Fold in peanuts. Slice apples and serve. Enjoy!
Boil potatoes in jackets. When cool, peel and grate. Melt oleo, add soup, onions, sour cream, cheese and chives. In large mixing bowl, grate potatoes, and add the sauce; add desired amount of salt and pepper. Put potato mixture in a large casserole dish. Melt oleo and stir in cracker crumbs, enough crumbs to be coated with oleo. Top potato mixture with cracker crumbs. Bake at 350° for 1 hour.
Cream together all cheeses. Add rest of ingredients. Chill for 1 hour. Put on cheese platter and sprinkle with crushed pecans.
In saucepan, stir together pineapple with juice, flour and sugar. Cook on medium heat until mixture is thickened, stirring constantly. Remove from heat and stir in margarine. Cool completely. Stir in diced apples and pour mixture into shallow serving dish. Top with Cool Whip and sprinkle chopped pecans on top.
Drain the beans but save 1/2 of the liquid. Puree the beans in a food processor, adding some of the liquid as needed. Saute the onion and garlic in the oil until golden. Add in the jalapeno and red pepper. Cook briefly, then add the bean puree and remove from heat. Stir in the cilantro and add salt to taste. Use the bean liquid to reach desired consistency.
Boil the sugar, milk and corn syrup to the soft ball stage. Add peanuts, food coloring, vanilla and margarine. Beat until thick. Drop on waxed paper to cool.
In a large skillet melt margarine over medium heat. Add mushrooms, bell pepper and onion; saute 3 minutes. Add chicken, sherry, bouillon, salt and pepper. Stir milk and corn starch until smooth; add to skillet. Stirring constantly, bring to boil over medium heat and boil one minute. Stir in pimientos. Serve over egg noodles.
In large skillet, heat 1 tablespoon olive oil until hot. Add chicken; saute 5 minutes until cooked through. Remove and keep warm.
Preheat oven to 425°. Grease muffin pans. Sift together the first 4 ingredients. Beat egg until frothy. Add milk and butter. Pour milk mixture into flour mixture and beat with mixer. Add flour-dusted blueberries to this mixture very quickly. Pour into muffin tins and sprinkle with sugar. Bake for 25 minutes or until browned slightly.
Combine prepared apples and sugar in large mixing bowl; let stand 10 minutes. Sift flour; add soda, salt and spices; set aside. Blend oil and egg into apple/sugar mixture. Add dry ingredients; stirring until blended. Fold in raisins and walnuts. Spread evenly in a greased 8-inch square pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes. Sprinkle with confectioners sugar. Makes 6 to 8 servings.
He gets Mickey Mouse cutter and he puts some strawberries for eyes and nose and peach for the mouth.
Mix Knox with cold water; let set until firm. Mix Jell-O with boiling water; stir until dissolved. Add Knox mixture; stir well. Refrigerate until set firm. Cut with cookie cutters or into blocks.
Mix dry ingredients. Mix remaining ingredients; add to dry mixture. Stir well. Bake at 350° in loaf pan for 45 minutes. Preheat oven. Flour and grease pan. Makes 12 servings at 138 calories per serving.
Bring water to a boil.	Add Kool-Aid and sugar; dissolve. Pour into gallon jug. Pour in pineapple juice and lemon juice (freeze). When ready to make punch, thaw for about 5 hours. Pour into punch bowl and add ginger ale.
Combine cream cheese and powdered sugar. Beat until fluffy. Fold in whipped cream or whipped topping and vanilla. Spoon into pastry shells. Top with fruit. Makes 6 servings.
Beat egg white until stiff peaks form. Add sugar slowly to egg white. Add frozen strawberries and beat exactly 20 minutes. No cheating!
Mix all ingredients together and bake at 350° for 50 to 55 minutes.
Grease and flour bottom of 10-inch tube pan. Melt chocolate chips and water together; cool. Combine flour, soda, salt and baking powder; set aside. In another bowl, cream butter; gradually add 1 cup sugar. Beat until fluffy. Add egg yolks. Combine bananas, sour cream and vanilla. At low speed, alternately add dry ingredients and banana mixture; blend. Fold in egg whites (beaten).
Place the beans in a bowl; cover with cold water and soak overnight. Drain and rinse beans very well under cold water. Place the beans in a large, heavy pot. Add enough water to cover the beans by 2 inches. Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender, but not mushy. Skim off any foam that rises to the surface. Drain the beans.
Combine first 6 ingredients in a smooth loaf. Bake 1 1/4 hours in a 350° oven. Mix last 3 ingredients for sauce; boil 5 minutes. Baste loaf with sauce every 15 minutes.
Press 3/4 of hamburger into cold skillet. Layer thin sliced or shredded potatoes, carrots and onions over hamburger and top with remaining hamburger. Cover with layer of shredded cheese and pour can of mushroom soup over top. Cover and cook at low heat for approximately 50 minutes.
Grease and flour a 9 x 13-inch pan. Preheat oven to 350°. Cream shortening and sugar. Add eggs one at a time; beat well. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts and chocolate chips. Spread in pan. Bake for 25 to 30 minutes. Let cool in pan. Cut into squares.
Brown ground meat. Add tomato sauce, Ranch Style beans and rice. Heat to boiling, then simmer, covered, for 10 to 15 minutes. Serve with cornbread. Enjoy!
Cream the sugar, 1 stick oleo and shortening. Then add 5 egg yolks (slowly), flour, baking soda and buttermilk. Then slowly add the nuts, coconut and 1 teaspoon vanilla. Fold in 5 beaten egg whites. Bake in 10 1/2 x 15 1/2 pan at 350° for 30 to 35 minutes.
Cook chicken in 2 quarts water. Cool, skin and debone. Chop celery, onion and pepper; saute in butter. Cook spaghetti and drain. Combine spaghetti, chicken, sauteed vegetables, pimento, cheese, hot peppers and soup with broth. Pour into 13 x 9 baking dish and top with Parmesan cheese. Bake at 350 degrees for 45 minutes.
Preheat oven to 375°. Grease 2 baking sheets. In a large mixing bowl, cream the butter. Add the sugar gradually, then the molasses and beat until the mixture is light and fluffy. Beat in eggs one at a time. Shut off mixer and add baking powder, soda, salt, cinnamon and vanilla to the batter. Turn mixer back on and blend.	Add flour and blend. Last, add the oats and nuts and blend.	Drop by rounded teaspoonful on baking sheet. Bake for 5 to 9 minutes or until cookies are a medium brown and a bit crinkly looking. It may be necessary to turn the cookie sheet around in the oven so they will brown evenly. Allow the cookies to set on the sheets for about 3 minutes,	then remove to a wire rack and let cool completely. These freeze very well. Recipe can be halved easily. Makes one hundred 2 1/2-inch cookies.
Cream together sugar, Crisco and eggs. Beat eggs well. Mix vanilla wafer crumbs, flour and baking powder. Add dry ingredients alternately with 1/3 cup sweet milk. Add to Crisco, sugar and egg mixture. Add one can of coconut and 1 cup of nuts. Bake at 350° for 30 minutes. Makes two 9-inch layers.
Thoroughly brown stew meat. Add 1/2 to 1 cup water to make beef broth. Add picante sauce and cook slowly for 2 hours. Shred with knife and fork. Serve with black beans and yellow rice.
Beat cream cheese and powdered sugar in a bowl. Another bowl mix milk and pudding mix until thick. Crush Oreos. Set a little bit aside to use as topping. Add melted butter to the Oreo mix and stir until moist. Press into 9 x 13 pan. I usually buy the disposable aluminum pans at the grocery store. Fold other ingredients together, including the Cool Whip. Spread over the crust and sprinkle remaining Oreos on top.
Cream sugar and shortening. Add eggs. Add dry ingredients alternately with buttermilk. Add vanilla. Drop by teaspoon on greased cookie sheet and bake at 375° until golden brown. This is a soft cookie. When storing them, put waxed paper between layers so they don't stick together.
Stir together, margarine, sugar and milk in heavy 3 qt. saucepan. Bring to boil, stirring constantly over medium heat 5 minutes or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat and gradually stir in chocolate until melted. Add remaining ingredients. Mix well until blended. Pour into a greased 9 x 9 inch pan or a 13 x 9 inch pan. Cool at room temperature. Cut into squares.
Preheat oven to 450°. In large roasting pan, toss ingredients. Bake 40 minutes, stirring once, until potatoes are tender.
Combine sugar, sour cream, milk, butter, syrup and salt in saucepan. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Cook to 238° on candy thermometer. Remove from heat and let stand until lukewarm. Add vanilla. Beat until mixture begins to lose gloss and hold shape. Stir in almonds and quickly turn into buttered 8 x 8-inch pan. Let stand until firm before cutting.