HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put rice in buttered dish. Add sugar, salt, nutmeg and cinnamon. Mix. Add milk and mix. Add heavy cream and mix. Dot top with 2 tablespoons of butter. Bake at 300° (slow oven) for 2 1/2 to 3 hours.
Cream butter, shortening and sugar together. Add egg yolks. Mix flour and soda together, also coconut and nuts together. Add all other ingredients together. Fold in egg whites last. Bake at 350° until done. Top with Cream Cheese Icing. This cake can be baked in layers or a 9 x 13-inch pan.
Preheat oven to 425°. Combine Bisquick and 3/4 cup artificial sweetener. Make a well in center of mixture and add sour cream and egg all at once. Beat with a fork until well combined. Gently fold in blueberries. Put 1/4 cup of batter in each muffin cup.
Mix butters together with eggs and sugars. Roll into balls on ungreased baking sheet. Bake at 350° for 8 minutes or less. Bake to rise up good. Take out of oven and put a Hershey's Kiss on top of each cookie and lightly press into cookie, not all the way down. Bake 2 to 5 minutes more until Kiss is soft and take out and cool.
Cut cheese into small squares. Microwave Velveeta cheese and tomatoes with green chilies in a 1 1/2-quart microwavable bowl on High for 5 minutes or until cheese is melted. Stir after 3 minutes. Serve hot with tortilla chips.
Combine the 2 kinds of corn. Stir in sour cream. Add slightly beaten eggs and melted margarine. Stir in muffin mix. Do not overbeat. Pour into ungreased casserole. Bake at 350° for 40 to 45 minutes. Remove from oven. Top with cheese. Put back in oven until cheese melts. Cool 10 minutes. Great to serve as a side dish with ham at Easter!
Melt butter in bottom of 8-inch round cake pan. Mix in maple sugar. Arrange pineapple chunks to cover bottom of pan. Mix beaten egg yolks with sugar; add milk and extract, then dry ingredients, sifted together. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in moderate oven at 350° about 45 minutes. Invert and serve out in wedges, garnished with whipped cream. Makes 6 servings.
Using an electric mixer, beat well butter, Crisco and sugar. Add egg yolks, one at a time, beating after each yolk. Sift together flour and soda. Add alternately with buttermilk, then add vanilla, coconut and nuts. Last, fold in egg whites, beaten stiff. Bake in three 8-inch pans at 350° for 35 minutes or until done. Cool on wire rack.
Melt oleo and cream cheese. Add to corn and Ro-Tel. Bake at 350° for 30 minutes.
Make 3 1/2 hours before serving. In large bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in 1/2 cup milk. Reduce speed to low. Add pudding mix, undiluted limeade concentrate and remaining 1 cup milk; beat just until blended. Fold in 2 cups whipped topping; spoon into pie crust. Refrigerate pie until cream cheese filling is firm enough to slice, at least 3 hours. To serve, spoon remaining whipped topping into decorating bag with star tube. Decorate pie. Makes 10 servings.
Beat eggs; stir in and beat milk, flour, baking powder and salt, then beat in oil. Add corn to fritter batter. Drop by spoonful into hot fat.
Brown meat in 2 tablespoons oleo, add chopped onion and bell pepper in slow cooker or large stew pot. Have 16 ounce can of tomatoes, 15 ounce can of tomato sauce plus one can of water, add meat, onion and bell pepper mix to stew pot. Add the 2 packs of chili seasonings, salt and pepper. Cook 1 to 2 hours.
Heat oil in saucepan. Add onions and saute until golden. Add chicken and saute until golden. Stir in corn, chicken broth, salt and paprika. Cook over low heat for 15 minutes. Cook spaghetti in boiling salted water until just tender, following package directions. Drain. Place pasta in heated serving dish. Spoon chicken mixture on top and toss well. Sprinkle with chives and serve.
Mix boiling water and oatmeal together. Let stand 20 minutes. In separate bowl, mix remaining ingredients together. Add oatmeal and water mixture. Bake at 350° until done.
Drain fruit, mix together all 3 cans. Add whipped topping and pistachio pudding mix and you may add nuts, marshmallows or coconut (if desired).
Spray a 3-quart kettle with no-stick spray. Saute garlic, onion and celery in oil. Add turkey or ham, raw potatoes and water. Bring to a boil, reduce heat, cover kettle and simmer 20 minutes. Add salt, black pepper and skim milk. Heat to almost boiling. Add more salt and pepper, if desired. Serve.
Sift flour, cream of tartar, soda and salt several times. Add melted butter to sugar and stir in egg and milk. Put berries in pie plate and dredge with flour mixture. Sift flour into liquid mixture; mix. Fold in berries. Pour into buttered steamer; cover and steam for 1 hour. Serve warm with foamy pudding sauce.
Cream shortening; add sugar slowly. Add well beaten eggs, beating well. Add vanilla. Sift together dry ingredients and add alternately with milk to first mixture. Heat oven to 350°. Bake in 2 layer cake pans about 25 minutes.
Cook noodles according to package directions. Drain; cool and place in a large bowl. Combine remaining ingredients and chill.
Cook pasta; add oil and toss. Mix all ingredients thoroughly. Cover and refrigerate overnight. Keeps one to two weeks.
Combine broccoli florets, onions and raisins in large bowl. Blend mayonnaise, sugar and vinegar to make the dressing. Toss all ingredients with dressing just before serving and top with bacon bits.
Mix vinegar and mustard together. Let stand overnight in refrigerator. Add eggs and sugar. Bring all of this to slow boil in pan and let cook until the mixture coats the back of a spoon (about 10 minutes). Cool and refrigerate.
Mix first 3 ingredients together and put in bottom of 9 x 13-inch pan; bake 8 minutes at 400°; cool completely. Beat Ricotta and sweetener together. Fold in whipped topping. Carefully spread over pretzel layer. Dissolve gelatin in boiling water. Add strawberries and chill until thickened. Spoon over cheese layer; let chill overnight or until completely thickened. Makes 8 servings.
Mix all ingredients together before adding beans. Bake at 350° for 1/2 hour.
Prepare yeast roll mix as directed on package. While dough is rising, combine 3/4 cup brown sugar, 1/2 cup butter and water; mix until blended. Pour mixture into 9 x 13-inch pan; sprinkle pecans over syrup.
Cook pasta according to box; drain. Cook vegetables according to package. Combine pasta and vegetables with remaining ingredients in large bowl. Cover and chill until ready to serve. Makes about 8 servings.
Melt butter in 9 x 12-inch pan. Add each ingredient as listed, spreading out over pan. Bake in oven at 350° until chips ar slightly melted.
Boil sugar and water until clear. Add 90 proof alcohol and peppermint extract. Use food coloring, if desired.
Place butter and water in electric frypan. Set at 400°. Melt butter with water, then add sugar and stir. Cook 10 to 12 minutes (about 270° or 280° on candy thermometer), stirring constantly. When cooked, pour out on cookie sheet. Immediately place Hershey bars on top to cover. When soft, swirl with spatula. Sprinkle ground walnuts on top. Use back of spoon to press nuts into chocolate. Cool and break into pieces. Christmas must; makes great gifts.
Preheat oven to 350°. Cook noodles for 20 minutes. Blend soup and milk into smooth sauce. Add onions and mushrooms. Mix all the ingredients in 2-quart casserole. Top with cheese. Bake 20 to 30 minutes.
Mix cake according to cake mix directions with mixer. Pour into 9 x 13-inch pan. Bake in 350° oven 40 to 45 minutes.
I like pork ribs best but this works good on beef, too. Put ribs in 1 or 2 big pots. Cover with water. Add a spoonful of salt and a little pepper to each pot. Bring to a boil and reduce heat. Cover with lid and cook for about an hour. Remove ribs and put in a baking pan. I like a cast-iron Dutch oven. Add a layer of ribs and cover with your favorite barbecue sauce. Add more ribs and more sauce until all used. Cook in oven at 350°, covered, for 30 minutes. Remove cover and cook another 30 minutes.
Preheat oven to 300°. Cream the sugar and butter real good. Add egg yolks, one at a time. Add flour and soda, alternating with sour cream. Fold in beaten egg whites. Bake 1 1/2 hours in greased and floured tube pan or angel food pan.
Preheat oven to 350°. Grease small shallow baking pan. Blend artichokes in blender of food processor or chop finely. Combine mayonnaise and Parmesan cheese in medium bowl. Add to chopped or blended artichokes and blend again. Pour into greased dish, spreading evenly in dish. Bake until top is browned, about 20 minutes.
Drain oysters. Lay each oyster on half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with toothpick. Place oysters on a rack in shallow pan and bake in hot oven until bacon is crisp.
Cream margarine and sugar together. Add eggs, flour, syrup and vanilla. Mix well. Put in large pan or 2 (8-inch) square greased pans. Spread chocolate chips and nuts on top. Bake at 350° for 35 to 40 minutes.
In medium bowl, toss carrots with pecans; set aside. Combine flour, sugar, baking powder, cinnamon and salt; set aside. Beat eggs with electric mixer. Beat in oil and vanilla. Gradually beat in flour mixture, then carrot mixture. Turn into well-greased pan. Bake for 1 hour and 10 minutes at 325°. Cool 15 minutes, then remove from pan.
Spray Bundt cake pan with Pam. Put in frozen rolls. Mix dry ingredients and nuts; sprinkle over rolls. Pour melted butter over all. Let set overnight or 8 hours. Bake at 350° for 35 minutes.
In a 2-quart pan, combine sugar, syrup and water plus salt. Cook and stir until sugar dissolves and mixture comes to a boil; cook to hard ball stage. Immediately beat egg whites stiff. Pour in hot syrup, a very small amount at a time, slowly, at highest speed of electric mixer. Keep bowl moving around until soft peaks form, then add nuts.
Cream together butter and sugar; add eggs, one at a time, milk and vanilla. Add flour; mix well. Place batter in pan and bake at 350° until center springs back when touched. Use any size or shaped pan and adjust baking time accordingly.
Cook hamburger, seasoning with salt and pepper to taste; drain grease. In crock-pot, combine hamburger, both cheeses and Tabasco (to taste). Cover and let melt, stirring occasionally and adding milk as needed. Serve with chips.
Place chicken in a shallow baking pan, which is large enough to that the pieces don't touch each other. Pour melted butter over chicken pieces. Mix the soup, sour cream and sherry. Pour these ingredients over the chicken. Bake, uncovered, at 350° for 1 1/2 to 2 hours. Enjoy!
Lightly brown ham and onion in butter. Stir in soup, milk 3/4 cup cheese into ham mixture until cheese melts. Blend with macaroni and pour into greased baking dish. Sprinkle with remaining cheese and bread crumbs. Bake at 350° for about 30 minutes, until light brown and bubbly.
Combine all ingredients, except cheese, in a 3-quart baking dish. Cover and bake at 400° for one hour, stirring halfway through. Stir in cheese. Bake an additional 10 minutes. Nutrition (per serving): 256 calories.
Mix all ingredients together; pour into baking dish. Top with corn flakes, potato chips or French fried onions. Bake at 350° for 1 hour. (If potatoes are not completely thawed, allow additional baking time.)
Cream butter and brown sugar. Add eggs one at a time. Sift flour, soda and cinnamon together. Add to cream mixture alternately with milk. Add to nuts and fruit mixture. Bake at 250° or 300° for 20 minutes.
Mix first 3 ingredients until blended. Add blueberries. Pour onto hot griddle. Cook until edges are dry. Turn, cook until golden.
Preheat oven to 400 degrees. Grease a 3-quart casserole dish. Combine corn and beaten eggs; set aside. Mix together dry ingredients: sugar, cornstarch, salt, and dried onion; add to corn mixture. Stir in milk and melted butter. Pour into the greased casserole. Bake 60 minutes, stirring once.
Pound steak with flour seasoned with salt and pepper. Brown in oil; drain. Mix remaining ingredients and add to steak. Cover and simmer over low heat 2 hours or until meat is tender, stirring often. Add water as necessary.
Preheat oven to 375°. Combine crumbs and margarine; press firmly on bottom of 13 x 9-inch baking pan. Bake for 8 minutes; reduce oven temperature to 350°. In small saucepan, melt 1 cup chocolate chips with Eagle Brand and vanilla. Spread chocolate mixture over prepared crust. Top with remaining 1 cup chocolate chips, then nuts. Press down firmly. Bake for 25 to 30 minutes. Cool; chill, if desired. Cut into bars. Store, loosely covered, at room temperature.
Prepare macaroni or noodles; drain. Reserve 1/2 cup Cheez Whiz. In large bowl combine cream of mushroom soup, milk and remaining Cheez Whiz. Stir in macaroni, tuna fish and pepper. Pour into 2-quart casserole dish. Bake at 375° for 25 minutes. Stir top with broccoli and pour in remaining Cheez Whiz. Bake 5 minutes longer or until hot. Makes 8 servings.
Mix sugar and eggs together. Add oil. Blend in dry ingredients. Add sweet potatoes and nuts. Bake in a sheet pan at 350° for 35 to 40 minutes or cook in a tube pan at 300 degrees for approximately 1 hour.
Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in oranges and apple. Pour into 6 cup mold. Garnish as desired. Makes 12 servings.
Mix well. Place in oven at 350°. Do not remove cover for 2 hours; then check and bake longer if necessary.
Lightly grease a 9-inch spring-form pan. Mix cracker crumbs and butter until blended. Press over bottom about 3/4-inch up sides of pan. Place in freezer while making filling. Sprinkle gelatin over water in a small saucepan. Let stand 1 minute. Stir over low heat 2 to 3 minutes until completely dissolved. Remove from heat. Beat cream cheese and sugar in a large bowl with an electric mixer until fluffy. Beat in sour cream. With mixer on low speed, beat in orange juice and gelatin. Beat in peel. Pour into chilled crust. Cover pan and refrigerate at least 4 hours or until firm. A few hours before serving, run a thin knife around edge of cheesecake to loosen from pan. Remove pan sides. Top cake with sliced oranges or cut and place sliced oranges on each piece.
Rinse beans. Cover with water overnight. In the morning, cook slowly until skins burst. Drain and save liquid. Put into roaster and add all ingredients. Cover and bake in slow bake at 250° to 300° until beans are tender.
Fill ice cream can up to about 1 inch from top. Freeze per freezer instructions.
Mix all ingredients together and put in a buttered baking dish. Top with more crumbled crackers and dabs of butter. Bake for 45 minutes to 1 hour in 350 degree oven until brown.
Melt butter in heavy skillet;	stir in rice and brown. Add onions and cook slightly.	Add to other ingredients. Cook in casserole at 350° for 45 minutes (dish freezes well). Makes 6 to 8 servings.
In saucepan, combine milk, sugar, chocolate, cinnamon and salt. Heat, stirring, until chocolate melts and milk is very hot. Slowly stir 1 cup of milk into eggs and return to saucepan. Cook 2 to 3 minutes longer. Remove from heat and add vanilla. Beat with mixer until frothy. Pour into mugs and serve. Serves 6.
Mix meat, crackers, little bit of ketchup, onions, brown sugar and eggs. Then the topping: 1 cup ketchup, brown sugar and nutmeg. Bake.
Cream margarine, shortening and sugar. Add eggs, one at a time. Alternate flour and milk. Add salt and baking powder. Stir in flavorings. Bake in greased and floured pan at 350° for 1 1/2 hours.
Chill ginger ale or 7-Up. Be sure it is well chilled. In punch bowl, combine lemonade, orange juice, strawberries and 3 cups water. Refrigerate to stay cold. Just before serving, pour 7-Up or ginger ale into punch bowl. Stir well. Garnish with lemon, lime and orange slices. You can mold ice with strawberries in ring mold; use extra pink lemonade and place in punch bowl.
Pour boiling water over lime gelatin and stir until dissolved. Soften plain gelatin in cold water. Dissolve in boiling liquid; cool. Add salt, juice and horseradish. Chill until partially thickened. Fold in remaining ingredients. Turn into large mold or 6 small molds and chill until firm.
Chop cherries and raisins; set aside. Melt butter and marshmallows in double boiler or heavy nonstick pan. Add cracker crumbs, nuts, cherries and raisins. Mix well. Pack in a buttered glass casserole dish. Let cool.
Combine shortening, butter and sugars; beat until light and fluffy. Beat in eggs and vanilla. Sift together flour, baking powder, baking soda and salt. Gradually add cherries, coconut, oats and sifted dry ingredients to creamed mixture. Chill one hour. Drop by tablespoons onto ungreased baking sheets. Bake in 375° (moderate) oven for 10 to 12 minutes or until golden brown. After one minute, remove cookies to racks and cool.
Mix flour, sugar, Crisco and salt. Save out 1 cup of mixture. To the remaining crumbs, add warm water, molasses and soda. Mix together into greased loaf pan. Sprinkle reserved crumbs over top. Bake 1 hour at 350°.
Place all ingredients in blender. Beat until creamy, using buttermilk to desired consistency.
Pare and cut carrots very thin. Put with margarine in frying pan. Cover, but stir them often. When getting soft, add the brown sugar or maple syrup. Watch closely. Cook until tender.
Beat eggs and sugar together until mixture is thoroughly blended and foamy. Add remaining ingredients and blend. Pour into unbaked pie shell and bake in 350° oven for 45 minutes. Serve with unsweetened whipped cream if desired.
Cream butter. Add sugar, 1/2 cup at a time. Add eggs, 1 at a time. Beat until light and fluffy. Add flour and vanilla. Bake in a 10-inch tube pan at 350° for 1 1/4 hours or until done.
Bring vinegar to boil with water and salt. Leave 1/4-inch stem on okra. Pack in jars with dill, garlic, red pepper and alum. Add hot vinegar mixture. Leave 2 weeks before serving.
Spoon out sherbet into punch bowl. Add juices; stir. Slowly add soda; stir gently. Makes 36 (4-ounce) servings.
Mix all ingredients togther and place in a 1 1/2 qt. casserole, cover and bake at 300° for 3 hours.
Mix sugar and cornstarch in pan. Add water and cook, stirring constantly, until thick and clear. Stir in gelatin (while hot). Chill until partly set. Place strawberries in pie shell and cover with gelatin mixture. Chill at least 3 to 4 hours.
Combine orange juice and water in saucepan. Stir well and bring to a boil. Combine cherry and orange jello in a mixing bowl. Add hot orange juice mixture, stirring until gelatin dissolves. Set aside to cool while preparing the other ingredients. Stir in carrots, fruit and nuts. Chill until mixture is consistency of unbeaten egg white. Fold remaining ingredients into gelatin. Chill until firm.
Cream sugar and shortening. Add eggs, one at a time. Sift flour, salt and cocoa together. Add to mixture. Mix well and add vanilla. Bake for 30 minutes in 350° oven. Spread the marshmallow cream over top of cake when removed from oven. Set aside to cool.
Blend soup and water in a 2-cup measuring cup. Microwave 3 minutes on Medium. Stir after 1 1/2 minutes.
In large pot, brown meat. Then add onion and garlic, then let cook 5 minutes. Add all other ingredients and simmer 30 minutes.
Preheat oven to 400°. Wash potatoes and cut into quarters. Sprinkle each with a mixture of seasoned salt, seasoned pepper and bay leaves. Wrap 1 bacon piece around each potato piece. Sprinkle with any remaining seasonings. Place in baking dish and bake, uncovered, for 20 minutes or until bacon is crisp and potatoes are cooked through. Drain on paper towels. Serve, if desired, with sour cream and chives.
Boil potatoes until just tender and cool. Boil eggs 10 to 12 minutes. Cool in cold water and peel at once. Dice cooled potatoes and eggs. Add chopped onion and celery. Add salad dressing to cover and mix.
Beat eggs. Add sugar, flour, nutmeg and vanilla; mix well. Add milk and stir well. Pour into large unbaked pie shell and sprinkle top with nutmeg. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for 30 minutes or until knife stuck in center comes out clean.
Mix sugar, flour, salt and egg yolks and gradually add milk. Add margarine and vanilla. Cook on medium heat until thickened. In a big bowl, crumble graham crackers until 1 1/2-inches thick. Slice a layer of bananas on top. Pour 1/2 of pudding over bananas. Add 1 more layer of crackers, bananas and pudding.
Heat cheese and milk on low power until smooth. Add remaining ingredients. Mix well. Chill. Serve with veggies and corn chips.
About 1 1/2 hours before serving, melt butter in double boiler. Stir in flour until smooth, then milk. Cook, stirring until thickened. Add onion, orange rind, celery salt, parsley, green pepper, salt and red pepper. Stir egg mixture into rest of sauce. Flake crab meat and fold into sauce. Turn into 1 1/2-quart casserole. Toss bread crumbs with cheese, then sprinkle around top edge of casserole. Bake 10 minutes. Arrange tomato slices down center of casserole. Bake few minutes longer at 350° until crumbs are golden brown.
Brown meat, onions and pepper in 3-quart pot. Add peas and tomatoes. Add seasoning salt and pepper to taste. Simmer 45 minutes.
Blend well. Cover and refrigerate overnight. Put out 30 minutes before serving to room temperature. Serve with vegetables or crackers.
Peel and slice apples. Put in deep dish pie pan. Mix flour, sugar and cinnamon and cut butter into mixture until crumbly. Put onto apples. Bake at 350° for 30 to 45 minutes.
Cut bacon in half. Fry until crisp and place to drain. Pour off fat until 2 tablespoons left. Add onion and garlic. Cook slowly until brown. Can use a little bit of garlic powder.
Preheat oven to 325°. Grease and flour 10-inch fluted tube pan or 2 (9 x 5-inch) loaf pans. In small bowl, combine flour, baking powder and salt; set aside. In large mixer bowl, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each. Blend in vanilla. Add flour mixture alternately with milk. Stir in mini morsels. Pour into prepared pan. Bake 70 to 80 minutes or until cake tester inserted in center comes out clean. Cool 15 minutes; remove from pan.
Cream butter or margarine and sugar. Beat in eggs and vanilla. Stir together flour, cocoa, baking powder and salt. Stir into egg mixture. Spread in bottom of greased 9 x 15-inch pan. Bake at 350° for 15 to 20 minutes. Sprinkle marshmallows evenly over top. Bake 3 minutes longer. Cool.
Cream margarine and brown sugar in mixing bowl. Add beaten egg to sugar mixture. Add cinnamon to mixture until completely blended. Add flour gradually. Dough will become very hard to mix. Final blending may need to be done by hand. Chill dough. Once chilled, roll out to less than 1/4-inch and cut into desired shapes. Bake for 6 to 10 minutes at 350° on ungreased pan. Allow cookies to cool and store in plastic container.
Cut shortening into dry ingredients. Add water and vanilla. Roll out. Bake at 400° for 8 to 10 minutes.
Cut pork steaks into strips about 1/2-inch thick and 2-inches long. In large skillet or crock-pot (if it has a browning unit), brown meat on all sides in oil. Combine all remaining ingredients in a bowl; mix well and pour over meat in slow cooker. Cover pot; turn on low and cook for 6 to 8 hours or until meat is tender. Serve with pasta.
Combine all ingredients. Put into floured cake pan. Bake at 350° for about 30 to 45 minutes or until done.
Mix all ingredients together with a spoon. Do not use a mixer because it will tear up the cherries. Put in a greased and floured 13 x 9 inch baking pan. Bake about 40 minutes at 350°. Make icing and pour over the still warm cake.
Soak for 2 weeks in salt water strong enough to float an egg. Drain, wash, let stand in fresh water 24 hours. Drain. Let stand in alum water (2 tablespoons) for 24 hours. Drain. Pack in strong ginger water (1 tablespoon) for 1 hour. Drain. Cut into strips before going in alum water. Bring vinegar, sugar, pickling spice, and water to boil for 7 minutes and pour over pickles. Drain and bring to a boil for 7 times morning and evening.
In double boiler, melt butter and stir in marshmallows. Stir until melted and well blended. Add popcorn and mix well in large bowl. Press mixture into greased tube pan. Allow to set overnight.