HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients well. Add and mix in dry ingredients and pecans. Drop by teaspoonfuls onto cookie sheet. Bake at 300° for 18 to 20 minutes. Makes 5 dozen.
Arrange halibut steaks in a large, shallow baking dish. Combine orange juice and next 5 ingredients in a small bowl, stirring well. Pour over steaks. Cover and marinate in refrigerator 1 hour, turning once.
Combine oatmeal and Brickle chips. Sift together flour, baking powder and salt. Combine firmly packed brown sugar, granulated sugar and margarine in mixing bowl and beat until smooth. Add eggs and vanilla. Continue beating until blended. Add dry ingredients. Beat until combined. Add oatmeal/candy mixture. Stir until well mixed. Drop by spoonfuls on greased cookie sheet, 2 inches apart. Bake 10 minutes, in a 350° oven, or until slightly brown. Cool one minute. Transfer to cooling rack.
Beat egg yolks to light yellow. Add bourbon and rum slowly, beating mixture constantly. Add sugar, then milk. Fold in whipping cream, then very stiffly beaten egg whites. Top with a sprinkling of cinnamon and nutmeg.
Preheat oven to 350°. Press crescent rolls on large cookie sheet. Bake at 350° until golden brown. Mix cream cheese, dressing mix, mayonnaise and seasonings. When crescent rolls are cool, spread with cream cheese mixture. Sprinkle chopped veggies and shredded cheese, then top with shredded cheeses. Cut in squares to serve. Excellent!
Cut chickens in half. Clean and dry well. Combine salad oil (or margarine), vinegar, water, salt, pepper and poultry seasoning. Heat just to boiling and set aside. Place chicken on grill over gray coals. Brush with sauce mixture every 5 minutes or as often as necessary to prevent burning. Cook until tender. When leg bone turns easily in the socket, chicken is done. Yield: 10 servings.
Blend all ingredients and place in a greased and floured 4-cup pan. Bake in 350° oven for 35 minutes or until brown on top. Loosen sides with a knife and let stand 5 minutes before turning out of pan.
Place bacon on	bottom	of pan. Distribute steak in layer over bacon. Add layer of onions, carrots and potatoes. Add water. Cook, covered, for 45 minutes on slow heat.
Mix all ingredients together. Pour 1/2 batter in 2 skillets. Sprinkle cheese on top of each. Bake at 450° for 25 minutes or until golden brown.
Heat oil in 12 x 8-inch dish at High 2 1/2 to 3 minutes. Meanwhile, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Add to dish and cook at High 4 to 5 minutes; stir twice. Add green pepper and cashews. Cook, covered with plastic wrap, at High 3 to 5 minutes or until chicken and green pepper are tender; stir once. Let stand 3 minutes before serving. Serves 2.
Melt butter in saucepan. Add celery, salt and pepper. Cover and cook until celery is crisp and tender. Shake pan frequently to prevent scorching. Add green onion tops and onion. Cook 2 minutes longer. Combine flour and broth; blend into celery mixture. Stir and cook until sauce begins to thicken. Stir in milk and simmer about 2 minutes. Add almonds; toss gently. Sprinkle with coarsely ground pepper. Serves 6.
Dissolve jello in 1 1/2 cups boiling water. Set aside. Soften cream cheese with juice from crushed pineapple. Mix pineapple, celery and nuts together. Let jello set until thickened. Then add pineapple, nuts, celery and cream cheese mixture.
Cream butter and brown sugar. Blend in eggs. Mix dry ingredients in a separate bowl. Mix soda and buttermilk in a cup. Add dry and wet ingredients alternately to creamed mixture. Stir in apple butter and pecans. Pour into greased 5 x 9-inch loaf pan. Bake in preheated 350° oven for 40 minutes. Reduce heat to 325° and bake 20 minutes more.
Set oven to 350°. Grease a pie dish. Put the bread crumbs to soak in the milk at least one hour before cooking. Then place in pie dish. Add the sugar, lemon rind and juice and the beaten white of an egg and stir carefully so that it does not curdle. Bake for 1 1/2 hours.
Bring raisins and water to a boil; cook 5 minutes (simmer). Set aside to cool. Sift all dry ingredients together except sugar. In a large bowl, cream butter or margarine and sugar together; cream well. Add eggs and vanilla and beat well. Add dry ingredients, then add cooled raisin nut mixture. Add chopped nuts. Chill dough in refrigerator. Drop by teaspoon on a greased baking sheet. Bake at 370° for approximately 10 minutes. Good and easy.
Mix well together. Grease cookie sheet. Drop by teaspoonful onto plate of powdered sugar. Roll dough to coat. Place balls 1 1/2-inches apart. Bake at 350° for 10 to 15 minutes or until lightly browned. Makes 4 dozen.
Preheat oven to 300°. Combine all liquids. Sift dry ingredients together and add to liquids. Mix well. Add nuts and figs. Stir until well blended. Pour batter into lightly greased and floured tube pan. Bake for 1 hour. When cake is done, cool in pan for 10 minutes and make sauce for cake.
Mix apple juice with 3 parts water. Stir in lemon juice and chopped mint. Blend until mint leaves are fine. Chill and serve.
Peel and boil potatoes until done and drain and mashed. Add all ingredients except butter and Cheddar cheese. After mixed, pour into casserole dish and top with butter; bake at 350° for 30 minutes. Remove from oven and top with Cheddar cheese; return to oven until cheese is melted.
Tear lettuce apart. Break cauliflower apart into bite size pieces. Take mayonnaise and spread over to seal. Fry bacon crisp, drain and crumble. Dice onion and put on top of bacon. Put grated Parmesan cheese on top. Add sugar on top of cheese. Let stand overnight. Don't toss until ready to serve.
Mix mashed potatoes, butter, eggs, milk, vanilla and sugar. Put in casserole dish. Top with nuts, brown sugar, flour, melted butter mixed together. Spoon over the potato mixture. Bake 30 minutes at 350°.
Sprinkle berries with lemon juice. Pour evenly in well-greased 8 x 8 x 2-inch pan. Cream 3/4 cup sugar and butter. Sift flour, baking powder and 1/2 of salt together. Add alternately with milk to creamed mixture. Pour batter over berries. Combine 1 cup sugar, cornstarch and rest of salt. Sprinkle evenly over cake. Cover cake with boiling water. Bake for 1 hour at 350°.
Mix first 6 ingredients. Fold in chocolate and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes.
Prepare cookie sheet first. May want to spray with Pam for easy cleaning. Line cookie sheet with graham crackers in a single layer. Bring butter, oleo and sugar to slow boil and boil for 5 minutes. Immediately spoon butter mixture over graham crackers, spreading with back of large spoon to make sure all crackers are coated. Sprinkle the nuts generously over the crackers. Bake at 350° for 10 minutes. Adjust to your oven as these have a tendency to overcook around the edges of the pan. Remove from oven and transfer immediately to wax paper to cool. When cool, break into pieces and store in airtight container.
In skillet, brown chicken parts in shortening. Stir in remaining ingredients. Cover and simmer 45 minutes or until chicken is tender, stirring now and then. For an extra bright touch, garnish chicken with lemon slices. Serves 4 to 6.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Carefully pour 1/2 of the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer. Refrigerate 3 hours.
Boil cabbage long enough to loosen leaves. Peel leaves and set aside. Mix hamburger, tomato sauce, rice and seasonings. Make small balls of meat, put inside cabbage leaves and roll. Stick toothpick in them to hold together. Place in deep pot. Pour tomato soup and kraut (drained) around the edge. Cook for 2 hours.
Heat milk, add butter and salt. Cool slightly and add the corn meal and baking powder which have been sifted together, then the beaten eggs and chopped onion. Stir well together. Place the corn in a greased casserole and put the corn meal mixture over, mixing ever so slightly. Mixture should be very thin. If necessary add a bit more milk. Bake, uncovered, in a moderate oven (350°) for 45 minutes or until nicely browned.
Melt candy bars in 1 stick of butter. Beat other stick of margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and soda alternately with buttermilk; mix until smooth. Add melted candy bars and mix well. Add vanilla and nuts. Bake at 325° for 1 hour and 20 minutes. (Start checking for doneness after 1 hour.) Frost if desired.
In 1 1/2-quart casserole, combine soup, soy sauce, pepper, milk and beans and 1/2 can of onions. Bake in preheated 350° oven for 25 minutes until hot. Stir. Top with remaining onions. Bake 5 minutes more.
Mix thoroughly; will be quite moist. Make into small meatballs and brown in deep fat. Drain all but 2 tablespoons of fat and add 1 can of beef bouillon (2 cubes). Add meat. Baste and simmer on the stove for 20 minutes or bake in oven for 45 minutes at 350°.
In the pan that you are going to bake in, melt the margarine. Then pour it into a large bowl and add your corn, sour cream and eggs (and peppers and onions, if desired). Stir in cornbread mix and pour into your pan. Bake at 350° for 30 to 40 minutes, until golden brown.
Cook cranberries in boiling water until skins split. Run water and cranberries through a sieve to separate skins, discard skins. Add sugar to cranberries, stir until dissolved. Dissolve gelatin in cold water, add to cranberry mixture. Refrigerate until soft set, add nuts, pineapple and grapes. Pour into mold or serving bowl. Refrigerate until set. Serve with whipped topping (optional).
Mix Bisquick, sugar, egg and milk. Beat vigorously for 30 seconds. Stir in the nuts and bananas. Pour the mixture into a well-greased loaf pan. Bake at 350° for 55 to 60 minutes.
Preheat oven to 325°. Butter 1 1/2-quart casserole dish. Cook broccoli until done. Drain. Beat biscuit mix, milk, eggs and salt until smooth. Stir in broccoli and cheese. (Save a little cheese to sprinkle on top.) Pour into dish and bake for an hour or until knife inserted, comes out clean. Makes 6 servings.
Mix German chocolate cake as directed on package. Put 1/2 mixture into 9 x 13-inch cake pan and bake for 15 minutes at 350°. (Butter and sugar cake pan and the crust won't be dry.)
Place popped corn and peanuts in large brown paper bag. Set aside. Combine brown sugar, butter, corn syrup and salt in a 2-quart glass bowl or casserole dish. Microwave on High 3 to 4 minutes, stirring after each minute, until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda. Pour syrup mixture over popped corn and nuts. Close bag and shake well. Microwave on High 1 1/2 minutes. Shake bag again. Microwave 1 1/2 minutes more. Shake bag and pour caramelized corn into large bowl. Separate when cool.
Blend all ingredients together with mixer until creamy. Chill. Serve with apple and banana slices. Also good with grapes.
Brown sausage; drain fat. Spread bread cubes in a buttered 9 x 12-inch dish. Sprinkle sausage over bread. Add cheese. Combine remaining ingredients; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set.
In a bowl, mix the cottage cheese and dry Jell-O, then the crushed pineapple, whipped cream and then nuts. Chill.
Melt chocolate with butter slowly in double boiler or heavy saucepan. Remove from heat and add liquor, stirring well until all liquor is absorbed. Refrigerate at least 40 minutes or until mixture hardens. Shape into marble sized balls and roll in chocolate jimmies.
Cook cake mix by directions. Cook pineapple and sugar together until syrupy. After cake cools, put some of pineapple on cake plate. Put one layer. Poke holes in it. Put pineapple on layer. Top with other layer. Poke holes and put remaining pineapple. After it cools, put Cool Whip completely for icing.
Brown meat. Drain in colander. Saute bell pepper and onion in same skillet. Combine meat, bell pepper, onion and pork and beans. Add barbecue sauce to make soupy. Put in a 9 x 13-inch glass dish. Bake at 350° until it bubbles. Turn heat down to 300° for 1 hour.
In a large mixing bowl, beat butter and sour cream until light and fluffy. Add flour and mix well. Cover and chill dough about 1 hour or firm enough to handle. Dough must be well chilled. Divide dough in half. Leave other half in fridge until ready to use. Roll dough to an approximate 10 x 8-inch rectangle. Place this rectangle on a greased baking pan. Spread 1/2 of filling lengthwise down the center of rectangle. Sprinkle with 1/2 the nuts.
Blend together the first 4 ingredients and put into baking dish. Refrigerate overnight.
Mix all ingredients together. Bake at 350° for 20 to 30 minutes in three 8-inch cake pans. Slice layers in half.
Dissolve jello in boiling water. Cream the cream cheese. Pour hot jello into cheese. Add nuts and drained pineapple. Add Cool Whip and cool.
Boil chicken and take meat off bone; cut into bite-size pieces. Saute onion and garlic in butter until tender. Cut tortillas into fourth or sixths. Dip in hot Crisco. Remove fast. Blend Ro-Tel tomatoes and soups. Add onion. Butter casserole dish. Put layer of tortillas on bottom. Add soup mix; then layer of chicken. Repeat layers until dish is full. Top with cheese. Bake at 350° for 30 to 45 minutes.
Pound steak with a knife or saucer well. Roll in flour, pepper and salt. Brown on both sides in hot oil or shortening. Reduce heat. Add a small amount of water and simmer until tender. Keep enough water in pan for gravy.
Mix all ingredients together, well. Bake in tube pan at 350° for 55 minutes. Cool 10 minutes, remove from pan.
Preheat oven to 350 degrees. Place hens in a lightly greased 9x13 in. baking dish. Stuff each hen with lemon half and 1/4 of sliced leeks, then sprinkle with seasonings. Bake at 350 degrees for 1 hour or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon & leeks.
Mix vinegar, brown sugar, salt, butter, lemon juice, water, Worcestershire sauce, mustard, pepper and ketchup. Bring to a boil for 20 minutes (uncovered). Add onion and liquid smoke. Bake for 1 hour at 300° to 325°.
Combine the first 3 ingredients in container of an electric blender; process 30 seconds. With blender running, gradually add oil in a slow, steady stream. Reserve 1/4 cup basil mixture. Brush chicken with remaining basil mixture. Cover; refrigerate 30 minutes. Cook chicken, covered with grill lid, over medium for 30 minutes, or until done, basting twice with reserved basil mixture. Makes 4 servings.
Slice tomatoes in thin slices. In bowl, beat egg, then add milk. Add flour, salt, pepper and garlic and whip mixture until smooth. Melt margarine in heavy skillet over medium-low heat. Dip tomatoes, a slice at a time, in batter and place in skillet. Fry until brown on both sides.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar, mayonnaise and pepper. Beat to blend well. Pour into freezing tray. Place in freezer 15 to 20 minutes, or until firm about 1 inch around edge and soft in center. Pour into a bowl and whip until fluffy and thick. Fold in onion and vegetables. Pour into a 1-quart mold or individual molds. Chill until firm. Unmold onto salad greens. Makes about 4 cups. May be doubled and put into a 2-quart mold for crowd.
Peel and cut peaches into quarters. Combine 1/2 cup of the sugar and	3 tablespoons	of the flour and mix with the peaches. Turn into a 10	x 6 x 2-inch baking dish. Mix the remaining sugar and flour.	Add butter or margarine and cut it to crumb consistency.	Sprinkle crumbs over peaches. Bake in a preheated moderate oven (375°) for 1 hour or until peaches are tender and crumbs are brown. Garnish top as desired with sliced fresh peaches. Serves 8.
Layer ingredients in the order given, spreading each. Bake at 350° for 48 to 55 minutes. Use a big tube pan.
Mix all the ingredients in a stone jar or enamel pan (nothing else!). Soak for 15 hours until the husks come off easily. Drain. Wash in cold water several times, removing the husks. Place in a kettle and cover with water. Bring to a boil, then simmer until tender, changing the water 3 times in the process. Store in the freezer.
Butter 2 slices of bread. Cut into small cubes and set aside. Cut remaining bread in cubes. Place half of unbuttered cubes in bottom of an 8 x 8 x 2-inch baking dish. Combine turkey, ham, vegetables, seasonings and mayonnaise. Spoon over bread. Place remaining unbuttered cubes over mixture. Combine eggs and milk; pour over all. Chill for 1 hour or overnight. Spoon soup over top and sprinkle with the buttered cubes. Bake at 325° for 1 hour or until set. Sprinkle shredded cheese over top during the last few minutes of baking. Let stand for 5 minutes before serving. Makes 6 healthy servings.
Mix all ingredients using mixer. Put in greased casserole. Bake at 350° for 25 minutes.
Shake mixture of flour, chili powder and salt and pepper to taste in paper bag and add turkey legs to coat. Brown in shortening.
Spray oblong Pyrex baking dish with Pam. Mix soup, sour cream, sherry and mushrooms. Layer 1/3 of this mixture in bottom of dish. Place chicken on top, then pour on rest of soup mixture. Bake at 325° for approximately 3/4 of an hour. Cook 8 ounces of medium egg noodles. Pour mixture over. Sprinkle on chopped parsley. Enjoy!
Combine and sift together all dry ingredients except rolled oats. Add rolled oats, pineapple, cherries and nuts until coated well. Add melted Crisco, eggs and milk. Drop from teaspoon about 2-inches apart on greased cookie sheet. Bake at 400° for about 10 to 12 minutes or until brown as desired. Makes approximately 6 dozen.
Layer ingredients in large salad bowl in the order listed. (A clear bowl allows you to see the layers.) Be sure everything is very dry before starting your layers. Cover the top completely with dressing.
Dissolve Jell-O and gelatine in hot water. Pour into a 9 x 13-inch pan. Chill until firm. Cut into 1-inch squares.
Place all ingredients except vanilla in double boiler. Beat 1 minute with beater. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. Don't overcook. Remove from boiling water. Pour into mixing bowl. Add vanilla. Beat until spreading consistency, about 2 minutes.
Boil potatoes. Chill and peel them. In a 13 x 9-inch pan, grate potatoes.
Combine milk and egg. Add mix and chopped pecans. Pour into pan and top with chocolate chips and Heath bits. Bake at 350° for 30 to 35 minutes. Let set for 1 day.
Mix milk with softened cream cheese and stir in pumpkin; blend well. Mix together pumpkin pie spice and brown sugar (or Sugar Twin) and blend well with pumpkin mixture. Add vanilla now, if desired. Whip in pudding and fold in Cool Whip lite. Garnish with chopped pecans.
Melt oleo, stir in flour and pecan pieces. Press into pan and bake at 250° for 35 to 40 minutes. Cool.
Mix flour, salt and baking powder, then add shortening. Use a fork to mix the shortening in. Mix well. Add milk and mix. Make into 2-inch balls and roll out on floured surface. Makes 10 fried pies.
Combine flour and salt; coat chicken. Brown in hot oil; drain. Transfer to crock-pot. Stir together lemonade, brown sugar, catsup and vinegar. Pour over chicken. Cover; cook on high for 3 to 4 hours. Remove chicken; pour liquid into saucepan. Return chicken to crock-pot; cover to keep warm.
Mix ingredients in order by hand. Pour into an ungreased, unfloured 9 x 13 x 2-inch pan. Bake at 350° for 30 to 40 minutes or until toothpick comes out clean.
Preheat oven 350°. Blend sugar and oil, add mashed bananas and eggs one at a time, add vanilla. Mix flour, soda, allspice and cinnamon together then slowly add to the other ingredients and mix well. Bake 350° for 45 minutes. Makes 3 small loaf pans.
Let cream cheese soften; beat until fluffy. Gradually add milk while mixing. Add lemon juice and vanilla. Blend well. Pour into crust. Chill 2 to 3 hours, then garnish top with cherry pie filling.
Beat butter, Crisco and sugar. Add eggs 1 at a time. Add coconut, flavoring and pineapple alternately with flour and milk; beat well. Cook at 300° for 1 hour and 20 minutes, starting in cold oven.
Combine soup, egg, mayonnaise, cheese, seasoning and onions. Mix well. Add broccoli and mix well. Spoon into 1 quart greased baking dish. Dot with butter and sprinkle with crumbs. Bake at 350° for 30 minutes. Serves 4 to 5.
Preheat oven to 425°. Spray a 9-inch deep dish pie plate with vegetable cooking spray.
Mix all ingredients. Roll mixture out to 1/4 to 1/2-inch thick. Cut in circles or wedges. Brown and slowly bake on sparingly greased griddle (not too hot).
Sprinkle pecans in 8 x 13-inch pan, then sprinkle butterscotch pudding over pecans. Next, sprinkle cinnamon over top. Place frozen dough balls on top. Melt oleo and brown sugar together; pour over rolls. Cover pan with Saran Wrap; let set in refrigerator overnight. Next morning, bake 20 to 25 minutes at 350°. Turn rolls upside down on platter when taken from oven.
Dissolve gelatins in hot water. Add remaining ingredients. Pour into 9 X 13 pan or dish. When set, spread with 1 cup salad dressing, 1 cup chopped celery and 1/2 cup chopped green onion, mixed together.
Whisk together vinegar, sugar, salt and pepper in a nonreactive bowl. Add cucumber, tomato, green pepper and onion. Toss; cover and refrigerate at least 1 hour or up to 2 days.
Cook sugar, cocoa and milk 2 minutes. When it comes to a rolling boil, remove from heat; add vanilla, margarine, peanut butter and oatmeal. Drop by spoonful on wax paper. Let cool. Add a little more oatmeal if the mixture does not seem thick enough.
In a blender or a food processor with a metal blade, process all ingredients until smooth. Refrigerate, covered, for at least 24 hours before using. Yields 1 cup.
Bake spareribs, meat side up, sprinkle with salt and topped with lemon slices at 350° for 1 hour. Drain fat. Refrigerate. Combine remaining ingredients. Grill ribs 6 to 8-inches from heat. Turn and brush with sauce after 15 minutes. Cook 15 minutes longer, basting frequently. Makes 6 to 8 servings.
Place first 5 ingredients in iron skillet. Beat for 2 minutes on low speed. Then on beat and whip for 5 more minutes. Take off and place vanilla in icing. Beat for 1 to 2 minutes. Spreads beautifully. If you want, you may spread coconut on top and sides of layers.
Preheat oven to 325 degrees.In a greased casserole dish, layer noodles. Mix together in bowl the can of tomatoes, tomato soup, hamburger, and seasonings to taste (onion, salt, pepper, bell pepper, oregano). Layer this mixture over noodles. Mix together sour cream, cream cheese and green onion (if desired). Layer this on top. Cover and bake for 30 minutes.
Defrost potatoes. Add celery, potato soup and sour cream and mix well. Put in 13 x 9-inch pan. Sprinkle with paprika and parsley flakes. Bake in slow oven at 300° for 1 1/2 hours, uncovered.
Mix all ingredients together. Put in baking dish and cook for 45 minutes at 350 degrees.
Mix beef, crumbs, onion, egg, salt, pepper and 1/2 can of tomato sauce. Form into loaf and put in casserole dish. Combine rest of sauce and all other ingredients; pour over loaf. Bake at 350° for 1 hour and 15 minutes. Baste often.
Mix all together in 9 x 13-inch pan. Bake 1 hour at 375° until light brown.
Beat shortening and sugars together until creamy. Add eggs and peanut butter. Beat well. Sift together flour, soda and salt. Add to creamed mixture, mixing well. Stir in oats.
Mix pudding according to directions. Fold in Cool Whip. Starting with graham crackers on bottom, layer crackers, then pudding (making at least 5 layers). Frost with frosting and refrigerate. Best if made 3 days in advance! It's worth the wait!
Combine wet ingredients and mix well. Blend dry ingredients and mix both together. Grease 2 loaf pans. Bake at 325° for 1 hour. Yields 2 loaves.