HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix as listed and pour in a casserole and bake at 350° for 1 hour.
Method of combining is very important. Combine all ingredients except oil, dissolving over low heat. Cool and add oil just when ready to combine salad. Shake to mix.
Arrange in greased baking dish in order listed. Bake at 350°, covered with foil, for 30 minutes. Remove foil and bake 10 minutes longer or until done. Serves 20.
Blend all ingredients in blender except cheese, ham, shrimp, bacon and mushrooms. Pour into greased pie plate. Sprinkle with unblended ingredients and push them down below the surface of the egg mixture. Bake at 350 degrees for 45 minutes. Let set 10 minutes before serving.
Combine the 1/4 cup flour and brown sugar. Using pastry blender or knife, "cut in" margarine until mixture resembles coarse crumbs. Set aside for topping.
Cook and peel potatoes. Dice them. Fry bacon and onions and remove from pan. Crumble bacon over potatoes. Drain off all but 1/2 cup of bacon fat. To this, add vinegar, sugar, flour, salt, mustard, celery seed and water. Cook until thick, then mix with potatoes. This can be made a day ahead and reheated in a slow oven (300°). Makes 15 servings.
Beat eggs until light. Add sugar and beat until thick and creamy. Add salt, butter, dry ingredients and milk. Mix until smooth. Drop by teaspoons into hot oil. Fry until golden brown. Sprinkle with confectioners sugar.
Wash potatoes and cut into wedges lengthwise. Put butter and oil in baking dish in 325° oven to melt butter. Toss wedges in mixture to coat. Sprinkle with salt, pepper and paprika mixture. Bake 1 hour, turning potatoes occasionally.
Combine eggs, sugar and oil. Mix well until light yellow. Sift together flour and cinnamon. Stir into egg mixture. This will be very stiff. Add vanilla, apples and walnuts, stirring until well mixed. Pour into greased 9-inch cake pan. Bake at 350° for 45 to 50 minutes.
Sift flour once. Measure 1 cup. Add baking powder, baking soda, and salt. Sift again. Set aside. Melt margarine; then add sugar and mix well. Add egg and vanilla. Beat until smooth. Add nuts. Turn into greased 9 inch square pan. Sprinkle chocolate chips over top. Bake at 350 degrees for 25 minutes. Cool in pan, then cut into squares.
Brown hamburger meat with chopped onion and bell pepper in skillet. Drain off fat. Put seasoning in tomatoes and pour into the meat mixture. Bring to a boil. Pour into casserole dish and bake for 45 minutes at 350°.
Blend dry ingredients together. Beat egg and milk; add to mixture until moistened. Put into paper lined muffin tins, 2/3 full. Bake at 400° for 20 minutes.
Combine sugars, milk and butter; cook over medium heat until sugar is dissolved. Add remaining ingredients. Stir until marshmallows melt. Remove from heat. Stir 30 seconds longer. Pour into 8-inch buttered pan. Let cool.
Put 8 slices of buttered bread, butter side down, in a 9 x 13-inch greased pan. Add ham and cheese. Add other bread slices. Set aside. Combine the eggs, salt, pepper, dry mustard and milk. Pour over bread, cheese and ham. Refrigerate overnight (cover with Saran Wrap). Next morning, mix corn flake crumbs and oleo. Sprinkle over casserole. Bake at 300° for 1 hour.
Melt candy in double boiler. Cream sugar and oleo. Add eggs, one at a time. Add candy; beat well. Mix flour, salt and soda; add to this mixture with milk. Beat well. Add vanilla and pecans. Pour into greased and floured tube pan and bake for 1 1/2 hours at 325°.
Mix 1/2 cup sugar with flour in top of double boiler; add 1 whole egg and 3 egg yolks and add milk and blend thoroughly. Cook uncovered over boiling water until thickened. Remove from heat; add vanilla. Layer in baking dish custard, wafers and bananas, ending with custard. Stand wafers around edge of dish. Whip remaining 3 egg whites with 1/4 cup sugar until stiff peaks form. Spread over custard, touching wafers all around. Bake at 425° until delicately browned.
Mix together eggs, sugar and vegetable oil. In another bowl mix flour, baking soda, salt, cinnamon and baking powder. Combine with first mixture; mix, then add pumpkin. Grease and flour pans. Bake at 350° for 45 minutes for sheet cake, 35 minutes for layers (makes 2 layers). Frost with Cream Cheese Icing.
Scald milk on stove top; do not boil. Grease a 2-quart baking dish with butter and set aside. Set milk off stove and add bread, sugar and butter. Preheat oven to 350°. Beat eggs. Add salt and vanilla. Gently stir bread mixture into egg mixture and pour into baking dish. Sprinkle with nutmeg. Set dish in a pan of water on bottom shelf of oven. Put approximately 1 inch of water in pan. Bake for 1 hour. Insert wet knife into the pudding. If knife comes out clean, it is done.
Peel eggs and cut in half. Roll each half of egg in slice of ham. Secure with toothpick. Arrange lettuce leaves around on plate. Arrange ham and egg rolls on lettuce. Decorate with pickles and mayonnaise. Makes 12 rolls.
Lightly grease two 12-cup muffin tins. Separate 2 cans of dough into individual biscuits. Place in pans. Sprinkle lightly with sesame seed. Top with 1-inch square of cheese. Press one sausage deeply into center of each biscuit. Bake 10 minutes in 425° oven. Repeat with remaining ingredients. Makes 4 dozen biscuits. Can be frozen.
Cream together cream	cheese and confectioners sugar. Add fruit and nuts. Mix well. Shape into a ball. Roll in 1 cup chopped nuts.
Sift flour, sugar, baking powder and salt together. Beat eggs and vanilla in a large mixing bowl at high speed until thick and lemon colored. At low speed, add dry ingredients, mix thoroughly. Heat milk and butter in saucepan just to boiling. Gradually add to flour mixture. Bake in two 9-inch layer pans, greased and floured. Bake at 350° for 30 to 35 minutes. Cool in pan for 10 minutes. Remove to wire rack. When completely cool, ice with 7 Minute Icing. Sprinkle top and sides with coconut.
Beat sugar into egg whites until folded in. Fold in pecans, crackers and vanilla. Butter a 9-inch glass pie plate well. Bake at 350° for 30 minutes. Cool.
Lightly grease baking dish and crumble hamburger on bottom. Add vegetables and mix hamburger. Put Tater Tots on top. Mix soups together and spread over Tater Tots. Bake 1 to 1 1/2 hours at 350°. It should be brown and crisp. Serves 8 to 12.
Heat oven to 400°. Grease 10 cups in a muffin pan. Mix chopped onion with ground beef and brown in a skillet. Drain off excess fat. Stir in barbecue sauce. Add brown sugar. Cook 1 minute, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; press firmly in bottom and up sides, forming rim around the top. Spoon about 1/4 cup meat mixture into each biscuit-lined cup. Sprinkle with cheese. Bake for 10 to 12 minutes or until edges of biscuits are golden brown. Makes 10 servings.
Combine sugar, flour pudding mix, and salt in a 3 quart heavy pan. Stir in egg yolks and milk. Blend well. Cook, stirring constantly until thickened. Remove from heat and add vanilla. Spread small amount on bottom of 3 quart casserole. Cover with vanilla wafers. Top with layer of 2 sliced bananas. Pour about 1/2 of custard over bananas and layer all again, with the rest of the custard on top. Beat egg whites until stiff but not dry. Gradually, add 1/2 cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading over entire surface all the way to the edge. Bake at 350° for 10 to 15 minutes.
Cream butter, sugar and eggs. Sift dry ingredients and add alternately with milk and blackberries. Bake in 3-layer cake pans. This is especially nice topped with chocolate icing.
Boil chicken, sausage and onions until chicken and sausage are well done. Add seafood, okra, bay leaves, thyme, salt, black pepper, crushed red pepper and gumbo file. Serve over rice. Serves 6 to 8.
Mix all ingredients together and simmer 1/2 hour. This is good for poultry, beef, pork and venison. Will keep for up to 6 months in glass jar in refrigerator.
In glass dish or pan, place 4 to 6 pieces boneless chicken. Mix together mushroom soup and wine. Pour over chicken. Place 4 to 6 pieces of Swiss cheese over top of chicken. Top with croutons. Pour butter over croutons. Bake at 350° for 45 minutes, covered; 15 additional minutes uncovered.
Combine all ingredients except the chocolate chips; mix until blended. The mixture will be crumbly. Spread into 9 x 13-inch greased pan. Bake at 350° for 20 to 25 minutes. Remove from oven; spread chocolate chips over hot cake. Let chips soften, then spread evenly over bars. Cut into bars.
Cream butter and sugar. Add egg yolk, then flour, sifted with cinnamon. Pat into an ungreased 15 x 10-inch pan. Pour unbeaten egg white over surface; drain off excess. Sprinkle nuts over top, pressing down lightly. Bake at 325° for 25 to 30 minutes. Cut into bars while hot. These freeze well. Yield: 3 dozen.
Wash turkey. Rub with salt, especially inside cavity. Place, breast side down, on large microwavable dish. Halfway through, turn breast side up and cover leg and wing ends with aluminum foil to prevent overcooking.
Beat eggs until frothy. Add sugar and beat well. Add milk and vanilla. Heat well. Stir in bananas. Pour mixture into container of 1 gallon. Save room at the top for ice cream expansion.
Cook potatoes until tender, 15 to 20 minutes. Reserving water in pan, remove potatoes to colander and rinse under cold water to cool. Drain and cut into 1/2 inch dice. Add carrots to reserved water and cook about 3 minutes until tender. Remove from water, rinse and drain. Add fresh peas to reserved water and cook 3 to 5 minutes. If using frozen, thaw and drain well; do not cook. Toss potatoes with sherry or broth, vinegar, tarragon, salt and pepper. Add carrots, peas and mayonnaise. Cover and refrigerate.
Line casserole dish with 1/2 of beef, half potatoes and a layer of onions. Repeat. Pour soup over it all. Cover and place in oven at 350°. Bake 2 to 3 hours or until tender.
In large heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Refrigerate leftovers.
You may add 1 (2.25 ounce) jar of Armour dried beef, finely chopped.
Cook pasta and drain; cool. Combine lemon juice, olive oil, spices and garlic in container. Mix until well blended and of a thick and creamy consistency. Chill. Combine cooled pasta with rest of ingredients and large bowl. Pour dressing over salad and toss gently to coat evenly. Serve immediately.
Add taco sauce to beef. Sprinkle 1/2 cup corn chips over pie shell. Put meat mixture over chops, then spread sour cream. Add cheese on top of sour cream and top with remaining chips.
Mix first 5 ingredients together, salt and pepper to taste. Place in loaf pan. Mix tomato sauce, vinegar, and mustard for topping and pour over meatloaf. Bake 350° for 1 hour.
Cut cored and pared apples into 1/2-inch rings. Cook all ingredients until apples are just tender. Chill. Instead of the cinnamon candies and red coloring, use 12 whole cloves and green coloring. Makes a nice showing at Christmas.
Boil the sugar, cocoa and milk for 1 minute. Add oatmeal, coconut and peanut butter. Mix well. Spoon onto wax paper.
Press into 9 x 13-inch pan and bake 15 minutes at 350°.
Combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water, mix until soft dough forms. Add remaining flour if necessary. Turn onto lightly floured surface and knead until smooth, about 4 minutes. On lightly greased baking sheet, roll dough to 14 x 10-inch rectangle. Spread dressing down 1/3 center of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1-inch apart on both sides of filling. Alternate sides, folding strips at an angle across filling. Cover and let rise 15 minutes in warm place. Brush with egg white and sprinkle with caraway seed. Bake at 400° for 25 minutes. Serve immediately.
Bring cornstarch, sugar and water to a boil over low heat. Boil about 2 minutes until thick and clear. Stir in gelatin dessert until dissolved. Add cherries. Chill until mixture starts to set, then fold in whipped topping. Pour into pie shells. Chill. Yield: two 8-inch pies.
Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Beat eggs and add remaining ingredients except Mozzarella. Layer half the noodles in 13 x 9 x 2-inch baking dish. Spread with half the Ricotta filling. Add half the cheese, then half the meat sauce. Repeat layers, reversing the last two. Bake at 375° about 30 minutes, or until cheese on top is golden. Let stand 10 minutes before serving. Serves 8 to 10.
Mix cake mix according to directions on box. Pour 1/2 into 9 x 13-inch greased pan. Bake 15 minutes at 350°. Melt caramels and margarine and can of milk in microwave and pour over baked cake, add chips, if desired. Add remaining cake batter and finish baking 30 more minutes.
Mix the first 4 ingredients; boil for 3 minutes. Remove from heat. Add peanut butter and oatmeal; mix well. Drop by spoon onto wax paper. Let stand to cool before handling.
Sift flour, baking powder and 1/2 teaspoon salt into a mixing bowl. Cut in shortening with pastry blender until mixture resembles a fine meal. Add milk all at once and mix to form a soft dough. Use a lightly floured board. Put dough on the floured board and knead lightly about 20 times. Place on ungreased cookie sheet. Bake in 400° oven for 10 to 15 minutes.
Place sugar, cocoa, milk and butter in saucepan. Bring to a boil and cook 1 minute. Remove from heat and quickly add peanut butter, oatmeal, vanilla and nuts. Drop by teaspoon onto wax paper. Let stand to dry.
Cut chicken in pieces.	Put 1 package of dry onion soup in bottom of	casserole dish. Add dry rice and layer of chicken pieces. Mix 1 can cream of chicken soup and 1 can of water; pour over chicken.	Cover and bake at 325° to 350° for 1 1/2 hours.	Uncover and bake 15 minutes longer.
Crush pretzels (not too fine) and mix with sugar and butter. Press into a 9 x 12-inch pan. Cook 6 minutes at 400°. Cool. Cream 1 cup sugar and cheese, then add Cool Whip. Mix well and pour over crust. Chill approximately 2 hours. Add 1 large strawberry Jell-O mixed with 2 cups boiling water. Add frozen strawberries. Spread on top of salad; chill.
Add margarine, water and milk that have been heated until just warm. Stir in sugar, salt and dry yeast. Slowly add flour to make a soft dough, saving 1/2 cup flour to add during kneading. Knead on floured board. Place dough in greased bowl, turning once. Cover; refrigerate overnight. Divide into 20 pieces. Roll each piece into 15-inch strands. Wind into a coil. Allow to rise for 2 hours on baking sheet. Indent center and add about 4 cherries. Bake 12 to 14 minutes at 400°. Cool. Combine powdered sugar, vanilla and milk. Drizzle over cake.
Layer asparagus, water chestnuts, almonds and chicken in a lightly greased 12 x 8 x 2-inch dish. Combine next 4 ingredients, mixing well. Spoon mixture over chicken, sprinkle cheese and bake at 350° for 20 minutes. Makes 6 servings.
Lightly grease a 9 x 13-inch dish and spread undrained pineapple over bottom. Add the blueberries. Sprinkle with 3/4 cup sugar. Crumble cake mix on top of fruit layer. Drizzle melted butter over top of dry cake mix. Top with pecans. Bake at 350° for 35 to 40 minutes. After cake has cooked 25 minutes, cut down through it in several places so juice can come to surface.
Put all ingredients, except wine and frozen peas, together (season with salt and pepper) and stir well. Put in oven at 250°. Add 1/4 to 1/2 cup water after the first hour. After the third hour, add either white or red cooking wine. Continue baking at 250° for 5 hours. Stir every hour. The last hour, put the box of frozen peas on top. Cook covered.
Melt margarine in heavy saucepan. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popcorn, mixing well. Turn into two shallow 12 x 15-inch pans. Bake in preheated oven at 250° for 20 minutes. Empty into large containers. Work fast. Break apart. When cool, store in airtight container (Ziploc bags).
In large pot, brown sausage and ground beef together. Cover pot and drain fat. Add onions, stirring until lightly brown. Drain rest of fat. Add all other ingredients and simmer approximately 4 hours, stirring frequently. Serve over thin spaghetti or vermicelli.
Rinse raisins and nuts in boiling water. Mix all ingredients together and bake in greased muffin pan at 350° for 15 to 20 minutes. Batter may be refrigerated and used as needed.
Mix; press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Mix. Put in a 9 x 13-inch casserole and cover with Italian bread crumbs. Drip stick of oleo over top. Bake at 350° for 1 hour.
In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute. Stir. Cook slowly with top on, stirring often. Add 1 1/2 cups water, 2 cups chicken broth and 1 can shrimp bisque. Cook 20 minutes. Blend cornstarch with cold water. Add shrimp. Cook 15 minutes. Serve over rice. Serves 6 or 8.
Mix together water, soy sauce and all spices. Pour over roast and cook in crock pot on high for 6 to 7 hours or until tender. Remove and shred meat. Butter and broil rolls. Make sandwiches with meat and use juice in crock pot as dipping sauce.
Sift together dry ingredients. Add shortening, eggs and banana to dry ingredients. Add nuts. Drop by teaspoon onto greased cookie sheet. Bake at 400° for 15 minutes.
Brown meat; add onions and celery. Cook until vegetables are transparent. Mix in remaining ingredients and pour into greased casserole, saving 1/4 cup noodles for topping. Top with crushed noodles saved for topping. Bake at 350° for 45 minutes. Serves 6.
Cook noodles or macaroni; drain. Brown meat; pour off fat. Add season salt and all ingredients except cottage cheese and cheese in a 2-quart pan. Layer macaroni, cottage cheese, meat sauce and 1/2 cup cheese. Repeat layers, ending with cheese. Bake at 350° for 40 minutes. Serves at least 8 big eaters. Serve with salad or garlic bread.
Preheat oven to 350°. Combine oil, honey and eggs. Beat in bananas; set aside. In small bowl, mix flour, baking soda and salt. Add oats. Stir in chocolate chips. Add to banana mixture, stirring just until moistened. Line muffin cups with paper baking cups or spray with nonstick spray. Fill 2/3 full. Bake for 20 to 25 minutes or until golden brown. Makes 18 muffins.
Preheat oven to 375°. Pour small amount of the margarine in bottom of 8 x 12 baking dish (2-quart baking dish or 9 x 13 dish); set aside. Mix sugar, flour, milk and rest of butter together well. Pour into baking dish. Place fruit evenly over top of this. Do not stir!! Bake at 375° until lightly browned, about 45 minutes. Serve hot or cold. Store leftovers in fridge covered.
Using cook/drain container, cook ground beef for 4 to 5 minutes at 100% power. Salt; add water and sauce to beef. Mix egg, Parmesan and Ricotta cheeses and parsley. In 9 x 13-inch dish or 2 smaller dishes spread 1/3 sauce. Cover with 1/3 dry noodles, 1/3 cheese mixture and sprinkle with 1 cup Mozzarella. Repeat twice and top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover tightly with double thickness of plastic wrap. Cook for 30 minutes at 50% power. Uncover; sprinkle with remaining Mozzarella and additional Parmesan. Cook, uncovered, at 50% power for 2 minutes or until cheese is melted. Allow to stand for a few minutes. Sprinkle with parsley and serve. Remember if using 2 small dishes, cook only 1 at a time, but for 1/2 the time.
Have chicken delivered from favorite local take-out service. Immediately destroy cartons and bags and other "tell-tale" evidence of delivery. Place chicken on baking sheet. Liberally sprinkle spices over pieces. Reheat chicken in 250° to 300° oven. No one will ever know. Serve with tossed salad and bowls of pasta topped with butter and Parmesan cheese.
Use electric skillet at 400°. Add sugar, syrup and butter; stir until sugar is dissolved (about 5 minutes), then add peanuts. Cook, stirring constantly, about 5 to 7 minutes. "Do not brown." Then add soda. Cut off heat; stir fast and pour onto buttered cookie sheet. When cool, break into pieces.
Wash tomatoes and cut out stems. Slice about 1/2 inch in thickness. Sprinkle with salt and pepper. Coat with corn meal and cook in heated cooking oil in skillet. Brown both sides. Serves 6.
Brown the meat. Add soup and water. Cook 1 1/2 hours slowly. Add rest of the ingredients. Bake 1 hour at 350°. I often use all pork.
Brown onions and peppers with hamburg. Add tomatoes, syrup, salt, pepper, chili powder and bay leaf. Simmer 15 minutes. Blend cornstarch in meat mixture; add macaroni or rice. Put in 2-quart dish. Bake at 350° about 1 hour. Add 1 cup cheese over last 15 minutes.
Put pecans in bottom of Bundt pan. Mix cinnamon and sugar. Roll the biscuits in sugar mixture. When well coated, place in pan. Mix melted butter with remaining sugar mixture and pour over biscuits. Bake at 350° for 30 minutes.
Mix the spaghetti with all the other vegetables and pour dressing over mixture and serve cold.
Mix beef, 1/3 cup of soup, bread crumbs, onion, egg and salt. Form into loaf. Bake 1 hour at 375°. Blend remaining soup, 2 or 3 teaspoons of drippings and water. Pour over loaf. Bake another 10 minutes.
Sift flour, baking powder and salt together. Cream butter with sugar and vanilla until fluffy. Add beaten egg yolks. Beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add nuts, then the stiffly beaten egg whites. Pour into greased pans and bake at 350° for 30 minutes. When cool, frost with Caramel Frosting.
Brown ground beef and onions. Mix all together and cook 2 1/2 hours.
Mix all but carrots, onions and green pepper. Once marinade is mixed, add carrots, onion and green pepper. Chill overnight, tossing occasionally. Serves 10 to 12.
Cream butter, 1/4 cup of powdered sugar and vanilla with a spoon. Blend in flour. Gradually mix in nuts. Shape into 3/4-inch balls, rolling in palms. Place about 1/2-inch apart on ungreased cookie sheet. Bake in oven at 325° for 30 minutes until light brown. Then move to wire rack. Still warm, roll in powdered sugar. Cool. Roll again. Store in container. Yields 3 1/2 dozen.
Mix and sift together flour and soda.	Add alternately with first 4 ingredients, then add pecans and vanilla. Bake at 325° to 350° for 45 minutes in 9 x 13-inch pan.
Set out cream cheese, eggs, butter or oleo and flour overnight so they will be at room temperature. Cream butter and cream cheese together; add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Sift together flour and powdered sugar. Cut in margarine until mixture clings together. Press in to 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown. Beat together eggs, white sugar, lemon juice, flour and baking powder. Pour over baked crust and bake 20 minutes longer. Sprinkle with powdered sugar.
To take this thunder cake, you do it this way. You start counting when you hear thunder and then, when you see lightning, you stop counting. If your number is 10, that means it is 10 miles away, and if it is that close, you need to hurry up and make a cake. It is just a normal cake, but you make it in a storm. It is done in a storm, so it is a thunder cake, and it is sort of a good recipe.
Mix the first 4 ingredients with wire whisk. Gently stir in the Cool Whip. Layer bottom of pie crust with mixture. Mix 1 cup half and half and the pudding mix; let stand 2 to 3 minutes. Add the pumpkin, cinnamon, ginger and cloves; mix with wire whisk. Put over other layer in pie crust. Chill 2 hours.
Cut large Brussels sprouts in half. Heat 1/2 cup water, lightly salted, to boiling. Add sprouts and carrots. Return to boiling. Reduce heat. Cook, covered, 10 to 15 minutes or until tender-crisp; drain. Return to saucepan.