HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Crisco, margarine and sugar. Add eggs, one at a time; beat well. Add 7-Up and flour alternately, beginning and ending with flour. Add lemon oil or extract. Bake 1 hour and 10 minutes at 325°.
Arrange peaches and juice evenly on bottom of ungreased 9 x 13-inch baking pan. Sprinkle dry cake mix over peaches. Sprinkle coconut and walnuts evenly over cake mix. Drizzle with melted oleo. Bake at 350° for 45 to 50 minutes until puffed and golden brown. Makes 10 to 12 servings.
Crumble cheese and blend all ingredients together. Add buttermilk to thin. Refrigerate for at least one day. Store in refrigerator.
Beat margarine, butter, egg and vanilla until fluffy. Stir together flour, baking powder, ginger and pumpkin pie spice (or in place of pumpkin pie spice, use a pinch of each: ground cinnamon, nutmeg, allspice, clove). Add to egg mixture and mix well (batter will be stiff). Roll out thinly and cut into 2-inch rounds with an inverted glass, or cut into shapes with a decorative cookie cutter. Arrange cookies 1-inch apart on baking tray sprayed with baking spray. Bake in a preheated 375° oven 6 or 7 minutes.
Mix pretzels, sugar and margarine. Pat into 9 x 12-inch pan or dish. Bake at 400° for 6 minutes. Let cool. Cream together cream cheese and sugar. Fold in Cool Whip. Spread on pretzels.
Brown meat and salt and pepper to taste. Mix all other ingredients in and simmer for 30 to 45 minutes. Serves 8 to 10.
Peel and cut sweet potatoes in pieces and arrange in 8 or 9-inch Pyrex dish. Cut butter in pieces and dot potatoes. Drizzle syrup over potatoes and top with cereal. Bake on High for 4 minutes.	Turn dish and bake for 4 more minutes. Turn dish and bake for 2 minutes. Serves 4 to 6.
Mix together ground chuck, 3 eggs, Italian bread crumbs, Parmesan cheese, salt and pepper to taste. Add milk and mix thoroughly. In a large Dutch oven, put 1/4 cup oil. Chop finely 1 onion and 2 buttons of garlic. Saute onions until soft. Add garlic, finely chopped. Put in tomato paste, tomatoes (crushed), Italian spices plus oregano, salt and pepper. Let simmer while you brown your meat balls. When browned, add to tomato mixture. Let simmer 3 hours at least. Add a can of water to each paste can and about 1/3 tomato can. Keep low heat. Stir often.
Combine all ingredients together and mix well. Form mixture into several patties. Add 2 tablespoons oil in frying pan and heat to 325°. Brown patties on each side (approximately 3 minutes each side).
Preheat oven to 325°. In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream. (This recipe may be doubled. Bake 2 pies, freeze one for later use.)
Butter a large casserole and make three layers each as follows: 1 cup bread crumbs, 1 cup cubed ham and 1 cup cheese. Sprinkle with 1 tablespoon flour and 1 tablespoon butter and repeat. Blend eggs, milk, mustard and pepper. Pour over casserole mixture of bread, ham and cheese. Chill 4 hours or overnight. Bake at 350° for one hour. Serve with tossed green salad, roll and dessert.
Mix together; pour in greased skillet and bake 45 minutes to 1 hour at 350°.
Rinse, trim and cut tomatoes in 1/4-inch slices. Beat egg with milk, salt and pepper. In another bowl, combine flour, cracker crumbs and a dash of salt. Dip tomato slices in the egg mixture, then in the flour mixture. Heat oil to 350° in a heavy skillet and gently cook tomato slices about 3 minutes on each side. Drain excess fat on a paper towel. Serves 6.
Cream shortening and sugar. Add potatoes, beaten eggs and salt. Dissolve yeast in lukewarm water and add to mixture. Beat well and add to flour, a little at a time, until all is used. Mix thoroughly and let stand until dough has doubled in size. Punch down, cover and place in refrigerator.
Mix sugar, water and cloves. Simmer 20 minutes on low heat. Add tea, orange juice and lemon juice. Add water, straining out cloves. Add pineapple juice last.
Combine all ingredients and mix well. Place in ovenproof serving dish. Bake at 350° for 20 to 30 minutes. Garnish, if desired. Serve hot with crackers. Serves 12 to 15 people.
Beat well. Pour into unbaked pie crust. Bake 20 to 25 minutes at 400° until a silver knife comes out clean.
Cook slow (3 to 3 1/2 hours or until as thick as you want it). Put in jars.
Dissolve jello in water. Add frozen strawberries, pineapple and nuts. Pour half of mixture into mold and refrigerate. When firm, spread sour cream on firm jello and top with remaining jello mixture.
Boil sweet potatoes until tender. Drain and mash well. Add all remaining ingredients and mix well. Pour into a greased iron skillet and bake at 400° for 20 to 25 minutes or until edge of pudding is crusty.
Separate eggs. Cream yolks with sugar in mixer. Add milk, about 2 cups. Beat whites and add. Whip cream and add. If fruit is desired, sweeten to taste and add. Pour in freezer and add enough milk to fill freezer to fill line. Add 1 tablespoon vanilla. Peaches, strawberries or bananas are delicious.
Break up bread and add other ingredients. (Use enough broth to make mixture very moist, even soggy.) Pour into baking dish and bake at 325° for 30 or 40 minutes.
Grease entire pan with butter. (Use an angel food cake pan.) Cover bottom of pan with nuts and raisins. (Use amount of nuts and raisins to your liking.) Sprinkle cinnamon on top. Add Riches frozen rolls. (Layer them all around evenly.) Sprinkle the vanilla pudding all around. (Do not cook the pudding.) Sprinkle the brown sugar all around. (Use amount to your liking.) Spread 1/4 stick of melted butter all around.
Heat bourbon, butter and Italian dressing. Cool. Lay shrimp in shallow pan. Poke small holes with fork in one side of shrimp shell (5 or 6). Pour marinade over shrimp. Let soak a few hours, letting marinade seep into shells. Grill for 1 minute on each side.
Mix peas, cauliflower, water chestnuts, broccoli and celery. Spread in a layer in a small pan. Mix dressing mix, mayonnaise and sour cream; pour over the vegetable mix. May add bacon bits to the top.
Combine wine and spices in large soup pot. Heat on stove. Light wine with match. Sprinkle sugar over flames. Cover to kill flames. Add rye. Cool and bottle. Prepare at least one month before Christmas.
Put applesauce in bowl. Crumble graham crackers on top. Put a pat of low-fat margarine on top; heat in microwave for 1 1/2 minutes.
Brown ground beef in olive oil with onions, garlic, Italian seasoning and bay leaves. When done, remove from heat, remove and discard bay leaves. Let cool while cooking spaghetti. Drain spaghetti, add to beef mixture along with evaporated milk, salt, pepper and Parmesan cheese. Mix well. Turn into 9 x 13 x 2-inch baking pan which has been greased or sprayed with nonstick spray. Top with Velveeta. Cover with foil. Bake at 400° for 15 minutes. Serves 6.
Mix margarine, flour salt & pepper in saucepan. Add milk and heat. When thick, add remaining ingredients and place in baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and let sit 10 minutes before serving.
Blend first 5 ingredients. Spread on flat pizza pie pan. Cover mixture with chili sauce. Top with crumbled crab meat. Top with parsley. Serve with crackers. Looks very festive for Christmas.
Mix all of the ingredients and let stand for 5 minutes. Let stand 24 hours before attempting to pick up newsprint. Store in small plastic Easter eggs.
Mix all ingredients; pour over chicken and bake at 375° for 1 1/2 hours, then 350° for 2 to 2 1/2 hours, until sauce thickens.
Mix together all ingredients except almonds. Sprinkle almonds on top. Bake at 350° for 30 minutes. Serves 8.
Put all ingredients into blender except half of the corn. Cover and blend until smooth. Put the remainder of the corn in the bottom of a greased baking dish (9 x 12-inch or similar). Pour your mixture over the top of the corn and place this pan into another pan filled with hot water. Bake for 1 hour at 350° or until knife comes out clean. (Careful, it burns easy!)
Dissolve salt in water. Add flour and oil. Knead to mix dough. May be baked at 300°.
Mix and pour in greased loaf pans. Bake 35 to 40 minutes at 350°. Let stand 3 minutes. Cut around edges and drizzle topping over bread. Makes 2 loaves.
Combine flour, 2 tablespoons sugar and melted butter. Pat into a 12-inch pizza pan. Bake at 350° for 10 to 12 minutes.
Well drain the peppers; add sugar and vinegar. Bring to a boil and then cool slowly for 5 minutes. Add Sure-Jell and a few drops of food coloring. Stir in completely. Pour in jars and add paraffin wax to seal. Can be stored in cupboard for a year. Serve on crackers with cream cheese as an appetizer.
In a large bowl or deep dish, place by layer, each of the following ingredients: lettuce, frozen peas, frozen vegetables, sliced chicken strips and mayonnaise. Cover, chill for 2 to 3 hours, then ready to serve. Serves 4 to 6.
In a gallon container with tight fitting lid (ice cream tub is perfect), place torn lettuce. Sprinkle green onions, celery and water chestnuts (all chopped) on top. Add layer of peas and do not toss. Spread mayo on top and sprinkle with sugar, Parmesan cheese and bacon. Top with tomatoes and egg slices. Salt and pepper to taste. Cover and refrigerate 6 to 24 hours. Toss and serve.
In large saucepan, stir soup until smooth; blend in milk and cheese on medium heat. Stir occasionally. Cook noodles in boiling water, drain. Place servings on plate, top with fettucini sauce and enjoy.
Preheat oven to 400°. Mix shortening, sugar and eggs. Sift dry ingredients. Add to other mixture. Form into 1-inch balls. Roll in mixture of cinnamon and sugar. Place on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
Mix dry ingredients together in a large bowl. Make a well in center. Pour in oil, pumpkin and water. Blend well with an electric mixer. Add eggs, one at a time, beating after each. Pour into 2 greased and floured loaf pans. Bake at 350° for 60 minutes. Cool loaves on a wire rack.
Mix gelatine with 1/4 cup water. In separate bowl, mix remainder of ingredients (except	for milk). Add milk when jello starts to cool. Refrigerate for approximately 1/2 hour to 45 minutes, then add another layer, if desired.
Blanch in boiling water for 2 minutes the broccoli and carrots. Drain.
Layer tomato slices in ceramic or glass serving dish. In small bowl, whisk together basil, red wine vinegar, salt and pepper. Whisk in olive oil until well mixed, then immediately pour over tomatoes. Let stand at room temperature 30 minutes, then serve.
Combine first three ingredients and beat until smooth. Add 1 egg and 1 teaspoon of vanilla, beating until combined. Spoon into pastry shell. Sprinkle with pecans.
Smash 4 large avocados. Add sour cream, onion (diced), garlic and lemon juice. Add green or yellow chilies or diced green Ortegas. Place pits in dish (keeps from turning color). Use ingredient amounts to taste and sour cream to make smooth consistency.
Mix soups and rice together; spread into greased baking dish. Lay chicken breasts on top of this mixture. Sprinkle soup mixture on top of chicken. Bake, covered, for 45 minutes at 350°. Uncover; bake an additional 15 to 20 minutes.
Cream sugar and shortening; add eggs. Sift dry ingredients. Add alternately to first mixture with milk. Add vanilla. Bake in greased and floured tube pan 1 hour at 350°.
Form ingredients into balls. Put on dish and chill. Frost balls with 8 ounces cream cheese and enough sweet milk for a smooth texture. Sprinkle with parsley flakes. Keep chilled.
Preheat oven to 375°. Beat together the margarine and sugars until light and fluffy. Then beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture, mixing well. Stir in the oats. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet.
Allow sweet butter to soften to room temperature. Beat with electric mixer for 10 minutes, until white and creamy. Add sugar, egg yolk, orange juice and brandy, beating all the while until thick as mayonnaise. Sift flour and cornstarch into the bowl and continue mixing. Finish by kneading for 5 minutes. Add nuts last. Pinch off a small piece of dough. (If dough is too soft to work with, do not add more flour, refrigerate for 1 or 2 hours.) Shape dough in crescents or into small balls, but do not press down or make them flat. This cookie does not rise during baking. (Greek baker's shortcut: Roll dough into a round log and cut diagonally into 1/2 inch thick slices.) Place on ungreased cookie sheet, 1/2 inch apart. Bake in preheated oven at 350° for 25 minutes. While cookies are baking, sift 1 cup confectioners sugar on a clean shallow pan or waxed paper spread on the counter. Cover the bottom thickly. Using a spatula, transfer hot cookies onto sugar gently, the moment you take them out of the oven. Do not pile them on top of each other, but place them side by side as close as possible. Sift all the remaining sugar on top and sides through a strainer. Cool 4 hours before serving or transferring to a serving dish. The cookies are better the next day and keep well.
Soak 4 to 8 chicken breasts for 1 to 4 hours, then broil. Use remainder as basting sauce during broiling.
Combine sugar, cornstarch and salt. Stir in water. Bring to boiling over medium heat, cook stirring constantly until thick, 3 to 5 minutes. Remove from heat and stir in beaten egg yolks. Cook 1 minute. Add lemon peel, butter and lemon juice. Stir until mixed. Pour in baked pie shell. Top with meringue. Bake at 350° until brown.
Use fork to mix together the cream cheese and the refried beans. On low to medium heat, melt cream cheese with beans. Add hot sauce or salsa to your liking. Serve warm.
Make Jell-O using directions on package. After mixture is halfway set, add all other ingredients. Pour in pan. Chill and serve.
Brown pork in a small amount of fat and 1/2 cup water. Simmer until tender. Drain pineapple (reserve juice). Combine sugar and cornstarch. Add pineapple juice, vinegar, soy sauce and salt. Add to pork and simmer until thick. Add pineapple, pepper and onion. Cook 2 to 3 minutes. Serve over rice.
Mix milk, sugar and pinch of soda. Boil slowly and cook to soft boil stage, about 30 to 35 minutes. Remove from heat and add remaining ingredients. Beat until thick, then drop by tablespoonful on waxed paper.
Combine ingredients (including liquid) and beat for 4 minutes. Pour into oiled (lightly sprayed) 8 x 8 x 2 baking pan. Bake at 350° until toothpick inserted into center comes out clean, approximately 35 to 45 minutes.
Mix dry ingredients, add eggs and melted shortening. Bake on hot griddle until brown on each side. Bake at 375°.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt and set aside. In a large mixer bowl, beat butter and sugar until creamy. Beat in egg and vanilla extract. Gradually blend in flour mixture. Stir in chocolate chips and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheet.
Marinate the red snapper fillets in the lime juice for at least 1 hour at room temperature. In a large bowl, combine the vinegar, parsley, green onion, white onion and garlic. Slowly whisk in 1/2 cup of the oil, followed by the salt, pepper, hot pepper and tomato paste. Whisk until the ingredients are thoroughly combined. Set aside.
Melt butter in small saucepan with minced garlic and lemon juice. Beat egg in bowl. Mix cheese and bread crumbs in different bowl. Pour a little melted butter mix into nonstick frypan. Dip chicken in egg and then into bread crumbs. Fry until tender.
Combine sugar, oil, eggs and water; beat. Add pumpkin and mix. Mix in dry ingredients; beat. Fold in nuts, raisins and dates. Bake at 325° in loaf pan for 1 hour.
Cook egg noodles as directed; drain. Place cooked noodles in dish. Add soup, Veg-All or peas, tuna and milk; stir together. Cover with bread crumbs; drizzle with butter. Bake until bread crumbs are golden brown at 450° for 30 minutes. Let stand for 3 to 4 minutes, and enjoy!
Soften yeast in water. Combine in mixing bowl the cottage cheese, sugar, onion, butter, salt, dill seed, soda, egg and softened yeast. Gradually add flour to form a stiff dough, beating well after each addition. (For first addition of flour, use mixer on low speed.) Cover; let rise in warm place until light and doubled in size, 50 to 60 minutes. Stir down dough; turn into well-greased 8-inch round casserole. Let rise in warm place until light, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt.
Mix ingredients in a medium bowl. Pour mixture into a greased cookie sheet. Bake in preheated 350° oven for 15 to 20 minutes. (When sides of cake pull away from pan, cake is done.) Cool cake in the cookie sheet for 5 minutes. Sprinkle 1 1/2 tablespoons 10x sugar on one side. Flip cake over onto a sheet of waxed paper or towel. Sprinkle other side of cake with 1 1/2 tablespoons 10x sugar. Roll cake with the waxed paper into a jelly roll form. Cool completely while preparing cream cheese filling.
Add yeast and sugar to warm water. Stir until dissolved. Add oil and salt. Stir. Add flour and knead about 5 minutes. Roll dough out as for biscuits. For regular rolls, stamp out with biscuit cutter and place barely touching in a greased baking pan (makes about 3 dozen). For Parker House rolls, stamp out with biscuit cutter and place 2 portions in each cup of muffin tins. Brush tops with melted butter or oleo and let rise. Bake in a 375° oven (top shelf) until golden brown.
Cream butter or margarine. Add sugar and flour which have been sifted together. Continue creaming until fluffy. Add eggs, mixing until blended. Add milk, lemon juice and rind. Pour into shell. Bake at 350° for 15 minutes. Reduce heat to 300° and bake for 30 minutes longer, or when knife comes out clean.
Place 1/2 teaspoon dill and mustard seed in each jar along with 2 slices of garlic and hot peppers. Wash and dry okra and pack in jars. Do not bruise. Bring vinegar, water and salt to a boil. Pour hot mixture over okra in jars and seal, allow to stand two weeks before using.
Melt margarine; blend in flour and slowly stir in milk. Cook until thickened. Add cheese. Cook macaroni per directions. Add cheese sauce. Put into greased 9 x 13-inch casserole. Mix ham, horseradish and mustard and put on top of casserole. Bake at 350° for 30 minutes or until bubbly.
Combine water and jello; mix with other ingredients and beat well. Bake in tube pan, well greased, at 350° for 45 minutes.
Brown meat and drain. Combine meat, tomato juice, kidney beans, stewed tomatoes and chili seasoning. Bring to boil and stir; reduce heat and simmer until ready to eat. Put corn chips in bottom of bowl; pour chili over chips. Top with cheese; eat when cheese melts. "Mmmm good."
Mix pink lemonade and Eagle Brand milk together. Blend well by stirring. Add Cool Whip and stir well until blended. Pour into pie crust. Chill until set firmly.
Mix ingredients thoroughly. Use 3 or 4 teaspoons per cup. Add hot water and a marshmallow.
Cut fat several places around edge of ham slices. Place one slice in greased baking dish. Cover with half of the mixture of cranberry sauce and corn syrup. Top with second slice of ham and cover with remaining cranberry mixture. Stick whole cloves in fat around edges. Bake, uncovered, in a 325° oven for 1 1/2 hours.
Spray Pam in a 10 x 6-inch casserole. Cover bottom with rice. Sprinkle with 1/2 of onion soup mix. In separate pan, heat mushroom soup with chicken broth and pour 1/2 of mixture over rice. Place chicken pieces on top. Pour remainder of soup mixture over the chicken and sprinkle the rest of the onion soup mix on top. Cover with foil and bake at 325° for 1 hour. Remove foil and bake for 1 hour more.
Preheat oven to 350°. Slice enough peaches to cover a buttered 8-inch square pan. Cut crust from bread and cut each slice into 5 fingers. Place bread over fruit. In mixing bowl, mix sugar, flour, egg and butter. Pour over fruit. Bake 35 to 45 minutes until golden brown.
In a dish, spread cream cheese. Layer crab meat over cream cheese. Pour cocktail sauce over top. Arrange Pepperidge Farm fish shaped crackers around the dish to serve.
Boil sugar and syrup together for 1 minute; remove from heat. Stir in peanut butter and vanilla. Add cereal and stir. Press mixture in greased 12 x 17 x 1-inch pan. Mix butterscotch and chocolate chips together; spread over top. Cut while still warm.
Mix sugar, flour, nutmeg and salt; add to beaten eggs. Stir in rhubarb.
Mix mayonnaise, sugar and vinegar. Add onion, celery and pickle relish. Mix well. Fold in English peas. Chill before serving.
Wash and drain shrimp. (Do not peel shrimp.) Saute onions in cooking oil until soft and transparent. Add celery and green onions. Cook until tender. Stir in shrimp, salt, lemon juice and garlic powder. Cover and lower fire a little bit. When steam builds up in pot, stir or spin. Cover. When liquid begins to build over shrimp, add liquid crab boil to taste. Stir again. Simmer about 15 minutes or until tender. Turn heat off and let soak a few minutes.
Mix flour, sugar and seasonings. Add eggs one at a time and mix well. Stir in milk. (You can substitute 1 cup of corn liquid instead of milk.) Stir in corn. Pour into 2-quart casserole sprayed with Pam and cover. Bake at 400° for 30 minutes.
Brown ground beef and chopped onion; drain off fat and set aside. Mix together tomato sauce, cheese soup and seasonings. Mix together the sauce with the beef and macaroni. Put in 2-quart casserole. Top with 1 cup grated Mozzarella cheese. Top cheese with pepperoni and bake, uncovered, at 350° for 30 minutes.
Mash avocados. Add rest of ingredients and mix well. Serve on lettuce with tostadas to dip. If a warmer salad is desired, use same amount of jalapeno pepper instead of taco sauce.
Combine chestnuts, onions, celery, green pepper, corn, green beans, cheese and soup. Salt and pepper to taste. Pour into 2-quart buttered casserole. Combine margarine and crackers or corn flakes. Sprinkle on top of casserole. Bake at 350° for about 45 minutes. Yield: 8 to 10 servings.
Stir all together (except chicken and rice) and pour over chicken. Cook uncovered for 1 1/2 hours at 325°. Serve over rice.
Place 1/2 of vegetables in baking dish. Season fish with herbs, salt and pepper and place on top of the vegetables. Cover with remaining vegetables. Add water. Dot with butter and sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together and form a ball. Roll in finely chopped pecans and chill for 1 hour. Serve with crackers.
Saute onion, celery and green pepper in butter until soft. Blend in flour, salt, pepper and Worcestershire sauce. Add milk slowly, stirring constantly. When slightly thickened, add tomato juice and combine with noodles, peas, tuna and olives. Pour into buttered casserole and cover with crumbs. Bake in a 425° oven for 20 minutes, until crumbs are brown. Serves 8.
Combine apple juice and cereal (depending on the consistency you want, the cereal can be blended, crushed or left whole). Press the cereal-juice mixture into a 9-inch pie pan. If you're using the crust for a pie which requires no baking, bake the crust for 10 minutes, then cool before filling.
Scald milk. In a bowl mix 3 egg yolks, sugar, cornstarch, vanilla and butter. Mix until smooth. Add to scalded milk and stir till it comes to a boil. Remove from heat. Pour into a baked pie shell. Whip egg whites till stiff. Pour over pie mixture and sprinkle with coconut. Bake for 5 to 7 minutes until brown.
Heat oven to 350°. Mix ingredients 2 minutes at medium speed. Put in half the batter (thawed and well drained). Add rest of batter and sprinkle with another cup of. Drizzle warm cake with 1 cup powdered sugar and 1 to 2 tablespoons lemon juice.
Brown beef, onion, celery, salt and pepper. Cook noodles and drain. Place half the noodles in buttered casserole. Cover with meat mixture. Add corn and tomato soup. Add remaining noodles and top with cheese. Bake at 350° for 25 minutes.