HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°. Grease a 9 x 5-inch loaf pan. Mix together flour, baking soda, salt and baking powder. Stir in raisins. Beat together buttermilk, brown sugar and melted butter at medium speed until well blended. Add eggs, one at a time, beating well after each addition. At low speed, beat flour mixture into buttermilk mixture, 1/2 cup at a time, until well combined. Spoon batter into prepared pan; smooth top. Bake bread until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer pan to wire rack to cool for 10 minutes. Loosen bread by running a metal spatula around sides of pan. Turn bread out onto rack to cool completely.
Mix everything except butter and crackers in casserole dish. Top with crackers and butter. Bake at 350° for 20 to 30 minutes.
In a large saucepan, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables are tender. Remove from heat; do not drain.
Wash chicken. Pat dry with paper toweling. Sprinkle with salt and pepper. Place chicken pieces, broth, celery, onions and carrots in a 4-quart Dutch oven. Cover. Bring to boiling; reduce heat. Simmer 45 minutes or until chicken is tender. Remove chicken. Cut meat from bones into bite size pieces; set aside. Reserve vegetables and 1 1/2 cups broth. Remaining broth may be saved for next pot of soup.
Wash tomatoes and let dry or slice and drain. Butter an 8 x 12-inch casserole dish. Place tomatoes evenly on bottom. Cover with onion and pepper. Mix seasonings and bread crumbs and sprinkle over tomatoes. Dot with butter and cover with cheese. Bake, uncovered, for 30 minutes at 350°. Serves 6.
Place cut up chicken in baking pan. Bake at 350° to 375° for about 1 hour. Cook onion until soft in cooking oil. Add remaining ingredients; simmer for 15 minutes. Pour sauce over baked chicken; cook about 15 more minutes. Serves 8.
Mix all ingredients together. Bake at 350° for 1 hour. While cake is hot, pour mixture of lemon juice and powdered sugar over cake for glaze.
Mix and pat 1 1/2 cups flour, nuts, sugar and 3/4 cup butter into 9 x 13-inch pan. Bake 20 minutes at 350°. Set aside to cool.
Mix sauerkraut, onion, pepper, celery and pimento. Mix together sauerkraut juice, salad oil and sugar. Pour over sauerkraut mixture. Refrigerate overnight.
Sift flour and salt together. Mix egg yolks and water; add to flour mixture. Mix well. Knead dough on lightly floured board until smooth. Divide dough into 4 parts; roll each part separately until paper thin. Let sheets of dough stand until partially dry. Cut in narrow or broad strips. Separate noodles and let dry another 30 minutes or longer. Store in dry container in a cool, dry place. Drop into boiling, salted water. Cook 10 to 15 minutes. Drain. Put in hot serving dish. Dress with melted butter or broth of your choice.
Mix together water and soda; set aside. Blend together sugar and butter; add egg. Add flour a little at a time. Add water and soda; mix well. Add dates and nuts. Bake at 350° for 45 minutes to 1 hour.
Mix together dry cake	and pudding mixes with poppy seed; add water and oil.	Add eggs, one at a time, beating well after each	addition. Pour batter into well-greased and floured Bundt pan. Bake at	350° for 45 minutes. Allow cake to cool in pan for 15 minutes before removing. Drizzle with glaze made of confectioners sugar, lemon juice and butter.
Put eggs, chicken, celery and sweet pickles through grinder. Add salt, pepper, mayonnaise and cream or milk.
Cut potatoes into quarters. Combine flour, cheese, salt and pepper into a large bag. Moisten potatoes and shake in bag until well coated. Melt butter in baking dish; add potatoes and bake for 1 hour at 375°.
Whip milk, eggs, sugar and melted butter until well blended. Add all other ingredients and beat with mixer or blender until lump free. Pour into uncooked pie crust. Bake 50 minutes at 375°.
Mix well and drop on cookie sheet. Makes 10 to 12 biscuits. Bake until slightly brown. Then brush top of hot biscuits with 1/4 cup melted butter and 1/4 teaspoon garlic powder.
Toss flour and beef together in a 3-quart casserole until beef is coated. Add remaining ingredients, except peas. Microwave on 50% power for 50 to 60 minutes, until beef is fork-tender, stirring once. Stir in peas. Microwave 10 minutes more. Let stand, covered, 10 to 15 minutes. Serves 4 to 6.
Combine soup and cream cheese in a large saucepan. Add milk, mustard and pepper over low heat. Stir often. Add macaroni, veggies and Parmesan cheese. Heat through. Makes 4 servings.
Dissolve Jell-O in boiling water. Mix cranberry sauce and pineapple. Add cranberry mixture to Jell-O and mix well. Pour into mold and refrigerate until firm.
Fry bacon in skillet; remove, drain, crumble and set aside. In a small amount of the bacon grease, saute celery, onion and bell pepper until tender. Add all tomatoes and cook together 15 to 20 minutes on low flame. Add drained peas, salt and pepper. Cook 10 more minutes on low flame. Add crumbled bacon just before serving.
Cook rice in 1 cup water. Mix all ingredients in baking dish and put 1/2 cup crushed potato chips on top. Bake approximately 30 minutes at 375°.
Mix the sugar and flour in mixer. Add softened butter and cream cheese, one tablespoon at a time. Add eggs, one at a time, and then vanilla. Grease pan, put greased wax paper or parchment in bottom, and then flour. Bake on lower middle of oven at 350° for 1 hour and 10 minutes for 1 large tube pan or about 50 minutes for 2 regular loaf pans. Cool in pan 10 minutes, then turn out on rack.
Beat egg. Add sugar and blend. Mix in oleo, shortening and Steens (only) syrup. Stir until all ingredients are well mixed. Set aside.
Season catfish with Cajun seasoning. Set aside. In Dutch oven, cook onions and bell peppers in melted butter until soft. Add garlic, tomato sauce and Ro-Tel. Simmer on low for 50 to 60 minutes. Stir occasionally. Stir in sugar. Add seasoned catfish. Simmer for 30 minutes or until fish flakes when tested with fork. Gently stir in green onions to not break fish apart. Simmer for 5 minutes. Serve over cooked white long grain rice.
Combine milk and rice in deep heavy pan. Simmer 45 minutes or until rice is done. Stir frequently. Mix in bowl canned milk, sugar, salt, eggs, cornstarch and vanilla. Set aside until rice is done. Combine above two parts and bring to a boil. Remove from heat and let cool. Refrigerate. Texture should be creamy and fluffy. Milk can be added during serving if too thick. Sprinkle with cinnamon before serving.
Preheat oven to 350°. In a 3-quart casserole, mix everything except onion rings. Bake for 20 minutes. Sprinkle on onion rings and bake 15 minutes longer.
Make crust from graham crackers and melted butter. Bake 10 minutes at 350°.
Mix all ingredients together and pour into a greased pie plate. It will form its own crust. Bake at 325° until brown.
Saute onion in butter until tender and golden. Mix ginger, curry, salt, garlic and tomato paste to water. Add to onion mixture. Add 2 to 3 pounds of chicken to sauce; simmer until chicken is done. Serve over rice. Skinless chicken breasts work very well in this recipe.
Preheat oven to 350°. Grease an 8-inch pie pan. Beat egg with sugar until smooth. Add flour, baking powder and salt. Stir in nuts, apple and vanilla. Bake in prepared pan 35 minutes. Serve with ice cream.
Cook noodles. Drain and rinse. Cook bell peppers, onions and garlic in melted margarine until just tender. Mix in all other ingredients. Pour into a 10 x 14-inch baking dish. Sprinkle with Parmesan cheese (be generous). Bake at 350° for 45 minutes. This freezes well.
Mix cream cheese, pineapple, sugar and Cool Whip together. Cut Stella D'Oro puffs in half. Fill with creamed mixture. Put halves together and refrigerate 10 to 15 minutes.
Mix 4 tablespoons of pineapple juice with pudding mix. Mix together dairy whipped topping, pineapple, marshmallows and nuts. Add pudding and refrigerate.
Mix dressing mix and vegetable oil. Put crackers into a large bowl; pour mixture over crackers. Mix well. Place on baking sheet in a 350° oven; bake until crackers are golden brown. When cool, place in Ziploc storage bags.
In a large bowl, combine all ingredients. Refrigerate until ready to serve. Serve with crackers, bread sticks or cut-up vegetables.
Sift flour. Add baking powder, soda and salt. Sift again. Cream shortening. Add sugar. Beat until fluffy. Add egg and beat again. Add dry ingredients alternately with mashed bananas. Turn into greased loaf pan. Bake at 350° for about 1 hour.
Fry beef and onion until browned. Drain well and let cool. Blend cream cheese and salsa with hand mixer. Chop lettuce. Put lettuce on the bottom of a large pie pan. Place beef then salsa mixture on lettuce and top with cheeses. Chill for 2 hours in refrigerator. Serve with tortilla chips.
Preheat oven to 350°. Grease bottom and sides of 1 1/2-quart casserole. Combine in casserole the flour, sugar, soda, salt, vanilla extract, sour cream, shortening, chocolate, egg and 1/4 cup hot water. Blend. Beat vigorously with wooden spoon for 1 1/2 minutes. Sprinkle pecans over batter. Cover with brown sugar and cocoa. Pour 1 cup hot water over sugar mixture. Bake at 350° for 50 to 55 minutes until cake springs back when lightly touched. Loosen edges with spatula (invert on plate immediately).
Heat oven to 350°. Grease a 2-quart casserole or a 9 x 5 x 3-inch loaf pan.
Combine caramels and 1/3 cup evaporated milk on top of double boiler. Stir mixture until melted.
Combine sugar, eggs, shortening and bananas; blend well. Add flour and nuts. Bake at 350° to 375° for 1 hour. Taste better if frozen, then thawed. M-mmm good!
Mix molasses and soda. Add sugar, lard, eggs and milk. Add enough flour to make a soft dough. Put in refrigerator a while. Roll on floured board about 1/4-inch thick. Bake at 350° about 15 minutes. Cool and store in tightly closed container. Makes 12 dozen cookies.
Mix cake according to directions. Bake in 9 x 13-inch cake pan. While cake cools a little, mix pineapple and sugar; boil rapidly for 5 minutes. Pour over warm cake; let cool. Slice bananas and cover cake; spread prepared pudding over cake. Mix pecans and coconut in Cool Whip. Spread over pudding, then refrigerate. Better if made 1 day before eating.
Mix cake ingredients together and bake in greased pan for 40 - 45 minutes in 350 degree oven.
Mix all together; pour in greased 2-quart casserole dish. Bake at 350° for 35 to 45 minutes.
In oil, saute garlic; add spices and crushed tomatoes. Simmer until sauce is reduced. Add shrimp that have been peeled and deveined. Cook for a few minutes until shrimp are tender. Serve over rice or pasta. Sprinkle Parmesan cheese on top.
Place raw rice in casserole. Brown chops in skillet and place on rice. Place onion, tomato and pepper on each chop. Pour beef bouillon over this. Cover and bake at 375° for 1 hour. Add water, if desired.
Brown hamburger. Add green pepper, onion and uncooked macaroni. Mix tomato paste, water, Worcestershire sauce, salt and pepper and add to meat mixture. Cook about 20 minutes on top of stove in covered skillet. If mixture seems to be drying out, add a little more liquid. Cook only until macaroni is tender.
Cook ground meat in skillet until done. Drain; set aside. Boil noodles until desired fluffyness; drain. Set aside. Combine cream of mushroom soup, cream of celery soup, cream of onion soup (optional), sour cream and grated cheese in a large pot; heat to boiling. Add drained ground meat and noodles; stir to keep from sticking. Pour into large square baking pan. Arrange bread pieces on top of mixture in baking pan; pour melted butter over top of bread. Bake until bread is toasted. Let cool and serve. Yield: 10 to 12 servings.
Cook raisins in water for 15 minutes. Drain and reserve one cup liquid. Let raisins cool. Cream shortening and sugar. Add eggs and raisins. Mix all ingredients together. Add vanilla and reserved liquid.
Beat eggs, salt, flour and milk together. In a skillet, melt butter, add apples and sprinkle with cinnamon-sugar. Stir and cook for 5 minutes. Pour batter over apples and put in 400° oven. Bake 20 to 25 minutes. Turn onto plate and serve.
Cook garlic in hot oil. Add tomatoes, salt, pepper and basil. Add pasta and mix well with cooked shrimp.
Cook yams in microwave or on stove until tender. Peel and mash in a large bowl. Beat in eggs, 1/4 cup of the brown sugar, 2 tablespoons oleo and salt. Spoon mixture into a 1-quart buttered casserole. Arrange pecan halves over top. Sprinkle with remaining brown sugar and drizzle the 1/4 cup melted oleo on top. Bake, uncovered, at 375° for 20 minutes.
Place milk in saucepan. Heat until chocolate melts. Add sugar and salt. Stir until sugar dissolves. Cool. Fold in egg whites. Turn in dish to form.
Boil sugar, water and cinnamon for 5 minutes or just before it spins a thread. Dip donuts and drain on wire rack.
Beat eggs. Add flour, sugars, pecans and melted butter. Mix until well blended. Sprinkle chocolate morsels in unbaked pie shell. Pour egg mixture over top. Bake in preheated 350° oven 30 minutes or until golden brown. Pie will become firm as it cools.
Combine all ingredients lightly. Shape into clean crab shells or spoon into casserole dish. Bake in 350° oven for 30 to 40 minutes.
Heat oven to 350° (medium). Mix butter, sugar and vanilla thoroughly. Measure flour. Blend in flour and salt. If dough is dry, add 1 to 2 tablespoons cream. Wrap level tablespoon of dough around filling (a candied or well-drained maraschino cherry, pitted date, nut or chocolate piece). Place 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes. Cool. Dip tops of cookies in Icing. Decorate. Makes 20 to 25 cookies.
In a 3-quart mixing bowl cream butter, sugar and egg until light and fluffy. Beat in flour, baking powder, orange juice and vanilla until smooth and well combined. Chill 2 to 3 hours or until firm enough to roll. Preheat oven to 400°. Roll out cookie dough, 1/2 at a time, on well floured surface 1/8 to 1/4 inch thick. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake near center of oven for 6 to 10 minutes or until golden brown on edges. Cool on wire rack.
Mix the first 6 ingredients and pour into a greased 9 x 13-inch pan. Spread evenly in the pan with a spatula or by hand. Bake for 10 minutes at 350°. Let cool. Melt caramels in the milk. Pour over crust and spread evenly. Sprinkle chips over top of caramel.
Brown beef and onion; pour off excess oil. Add vegetable soup, salt and pepper. Simmer for 45 minutes. Serve with crackers or cornbread.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in a mixing bowl. Beat well. Mix flour and soda. Add to first mixture and beat well again. Add apples and pecans. Mix well. Bake in a tube pan which has been greased and dusted with flour. Bake 1 1/2 hours at 325°. Makes 20 to 24 servings.
Mix all together. Layer cookie crumbs and pudding mixture in a sand bucket. Start and end with cookie crumbs. Place shovel in bucket.
Preheat oven to 400°. Melt butter in Teflon skillet; stir in flour and salt. Add milk gradually. Add parsley, lemon juice, mustard and horseradish. Cook until thick, stirring constantly. Add eggs and crabmeat. Place into shells and top with buttered bread crumbs. Bake at 400° for 15 minutes.
Mix shortening, sugar and eggs until fluffy; add dry ingredients and mix well. Mix in applesauce; stir in raisins and nuts. Pour into greased and floured 9 x 13-inch pan. Bake approximately 1 hour at 350°. When cooled, sprinkle with powdered sugar or frost with white frosting.
Put all ingredients in top of double boiler and let stand for 30 minutes. Bring water to a boil (water in bottom of double boiler should not touch top pan). Reduce heat to low. Cook, stirring constantly with a wooden spoon, until butter melts and sauce thickens, about 5 minutes. Serve over hot vegetables. Especially good on broccoli.
Combine all ingredients. Bake 1 hour at 350° in a well-greased and floured 9 x 13-inch pan. Test with a toothpick. Frost with Cream Cheese Frosting.
Preheat griddle or heavy skillet. Use 1/4 measuring cup for regular size pancakes. Use a tablespoon for dollar size pancakes. When bubbly and a little dry around the edge, turn over and brown other side. Serve hot, with butter and syrup. Cook any unused batter. Freeze pancakes and just reheat. They are like fresh ones.
Pound veal scallops and season with salt and pepper. Flour and saute in olive oil until cooked. Remove the scallops, set aside. Degrease, then deglaze pan with marsala wine. Add stock and sliced mushrooms; reduce until mixture begins to thicken. Return the scallops to sauce; add butter and cook until sauce becomes syrupy. Plate veal and spoon sauce over veal.
Layer bread in bite size pieces in greased casserole. Pour margarine over. Beat eggs. Add mustard and salt to eggs. Add milk. Mix. Pour over other ingredients in casserole. Let stand minimum of 3 hours, preferably overnight in refrigerator covered. Sprinkle with paprika. Bake 1 hour at 350° covered. May add onion flakes. To double, use 3 pounds of shrimp.
Spread	broccoli in casserole dish. Place chicken on top of broccoli.	Combine mayonnaise, soup and lemon juice. Spread over chicken and	broccoli. Sprinkle with cheese and spread bread crumbs on top. Bake at 350° for 30 minutes.
Combine meat, seed, garlic salt and lemon pepper; mix well. Shape into 6 patties. In a skillet, fry bacon until crisp; remove and crumble. Saute onion in bacon fat until golden brown. Add sauerkraut and mix thoroughly; keep warm. Broil patties. Place each patty on slice of rye bread; top with sauerkraut, crumbled bacon, slice of cheese and slice of bread.
Cook zucchini and sugar for 6 minutes. Add pineapple and juice; cook 8 minutes. Remove; add Jell-O. Stir for 1 minute. Skim and put in jars. Cool before covering. Will be thin, but will thicken in refrigerator. Freezes very well. You can substitute any flavor of jello; orange works very well.
Pour out juice (liquid) from beans. Mix all ingredients in bowl. Sprinkle with salt and black pepper.
Mix the sugar, shortening, butter and flour well. Set aside 1 cup of crumbs. Add the eggs, milk, baking powder and flour. Beat well. Pour into a 9 x 13-inch baking pan and top with crumbs. Bake at 350° until toothpick comes out clean.
Grease a regular loaf pan (9 x 5 x 3-inch) or use a nonstick pan and do not grease. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients alternately with water until just smooth. Do not overbeat. Fold in nuts. Bake in preheated 350° oven 45 to 50 minutes.
Mix egg yolks, sugar, flour and cinnamon. Add 2 cups of cooked pumpkin. Add 4 cups milk and a little salt. Beat egg whites and fold into mixture. Pour into prepared pie crusts. Bake at 400° for 10 minutes, then turn oven to 350° and bake until crust is firm.
Leave ribs whole or cut into serving pieces. Place in a large shallow pan. Roast at 350° for 30 minutes. Combine brown sugar, dry mustard and pepper in a saucepan; blend thoroughly. Stir in remaining ingredients; bring to boiling over medium heat, stirring occasionally. Pour 1/2 sauce over ribs and continue roasting for 30 minutes. Turn ribs and pour on remaining sauce. Roast 30 to 45 minutes longer or until meat is tender. Makes 4 to 5 servings.
Beat eggs, then add sugar and vanilla; mixing well. Stir in butter and flour. Chill 40 minutes.
Preheat oven to 375°. In bowl, mix cake mix and 1 egg. In 9 x 13-inch pan, melt 1 stick butter. Pack cake mix into bottom of pan after melting butter in it. In a bowl, beat cream cheese, eggs and powdered sugar. Add this mixture on top of cake mix. Bake approximately 30 minutes or until golden brown on top.
In a large pot of boiling salted water cook the fusilli until tender, but still firm. While the fusilli is cooking, cut up the Feta cheese into 1/2 inch dice and put aside. It's not necessary to be exact and don't worry if the Feta crumbles! Cut the eggplant into 3/4 inch dice. Heat the oil in a large, heavy frying pan. Add the eggplant cubes and cook, stirring frequently, until the eggplant softens and begins to brown, about 5 minutes. Stir in the spaghetti sauce and Feta cheese and heat through. Drain the pasta. Toss gently with the sauce and serve. Makes 4 servings.
Place hominy in casserole dish sprayed with Pam. Cut and dot hominy with margarine and 3/4 block of mild Mexican Velveeta. Bake at 350° for 25 minutes or until cheese is melted. Cover dish with glass top or foil before baking; remove last 10 minutes if cheese isn't melting fast enough. Serves 4 to 6.
Cook rice; combine with chicken and onion in bowl. Mix in mayonnaise, milk and lemon juice. Stir in almonds and grapes gently. Chill until serving time. Makes 8 servings.
Boil chicken. Debone and chop. Lightly brown onion, pepper and garlic in margarine. Add chili powder, tomato soup, mushroom soup and olives. Boil spaghetti in chicken broth. Do not drain. Add chicken and soup mixture to spaghetti. Stir well. Place in a large casserole dish. Cover with slices of Velveeta. Bake at 325° for 40 minutes.
Dissolve bouillon in boiling water. Melt margarine in skillet; add rice and onion and brown. When browned, remove rice from heat. Add pepper, bouillon and mushroom soup. Pour into deep baking dish. Bake at 350° for 45 minutes.
Mix together in bowl with mayo to taste. Serve on rye crackers or put on cocktail bread and heat until warm.
Cook broccoli according to directions on package. Drain. Add mushroom soup, eggs, cheese, mayonnaise and onions. Mix well. Season to taste. Pour into casserole dish. Bake for 30 minutes, then top with crushed saltines. Bake 15 minutes longer or until saltines are browned.
In 10-inch skillet, saute onion and green pepper; add potatoes. Add seasoning; cook over low heat about 20 minutes, or until underside is crisp and brown. Blend eggs, milk, 1/4 teaspoon salt and dash of pepper; stir in cheese. Pour over potatoes. Cover; cook over low heat 8 to 10 minutes. Loosen edges; serve in wedges. Serves 4.
Arrange spaghetti in a shallow, greased baking pan. Beat milk with eggs and pour over spaghetti. Shake pan to settle spaghetti and distribute milk. Spread top evenly with spaghetti sauce. Top with cheese. Bake at 350° about 30 minutes. Let stand 5 minutes. Cut into wedges or squares.
Mix all ingredients except cheese and paprika until well blended. Place in a 2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Garnish with cheese and/or paprika during the last 10 minutes of baking time. Serves 8.
Divide the lettuce among 4 plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift chicken from bowl, shaking off the excess coating. Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir fry gently until no longer pink in the center. Cut to test. Pour salsa over chicken and cook, stirring until the salsa is heated through and thickened. Arrange chicken and salsa over the lettuce. Top with sour cream and cilantro sprigs if using. This has 12 grams carbohydrate.
Heat oven to 400°. Brown chops on all sides in hot fat. Place apple slices in greased baking dish. Sprinkle with sugar and cinnamon; dot with butter. Top with chops. Cover with foil; bake for 1 1/2 hours. Makes 6 servings.
Melt marshmallows and butter. Add remaining ingredients, adding corn flakes last, and mix. Form into wreaths on ungreased cookie sheet. Decorate with red candies (silver shot or candied cherries) to resemble bows or holly berries. Let set until firm. Very pretty on a cookie tray with assorted cookies.
Combine all ingredients except cheese and chips. Mix. (May make ahead and refrigerate at this point, but leave out croutons and mix in just before baking.) Spread into casserole, then add cheese and chips. Bake at 450° for 10 to 15 minutes until bubbly. Increase baking time if refrigerated. Serves 12.
Beat eggs light. Mix all ingredients together and put in a greased and floured pan, 8 x 8 x 2-inch. Bake at 350°.