HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Grease a 1 1/2-quart casserole dish. Combine all ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into casserole dish and bake for 75 minutes or until set. Serves 6 to 8.
Mix together well and bake in a greased 9 x 11-inch pan at 350°. Frost with a chocolate glaze.
Mix dry ingredients. Add wet ingredients. Stir until real stiff. Turn onto floured board and knead until smooth. (One or two cups of flour may be used for kneading.) Turn into greased bowl; let rise 1 hour (30 minutes, quick rise). Punch down. Make rolls or loaf. Let rise 1 hour (30 minutes, quick rise). Bake at 350° for 15 to 30 minutes.
Mix graham crackers, melted oleo, condensed milk and nuts (walnuts and pecans are good). Press together into rolls. Keep hands wet with warm water while rolling out. Wrap well. Keep refrigerated.
Combine milk, sugar, egg yolks, margarine and vanilla in a small pan. Cook and stir over medium heat until thick about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread. This is excellent frosting for a German chocolate cake.
Peel and slice potatoes into round slices. Cook potatoes in enough water to cover them until tender. Set aside. Mix 1 1/2 sticks butter, flour, milk, cheese, salt and black pepper.	Heat mixture until cheese is melted. Drain potatoes and place in a baking dish. Pour sauce mixture over potatoes. Mix the cracker crumbs with 1 tablespoon melted butter. Sprinkle crumbs over potatoes and sauce. Bake at 350° until cracker crumbs are slightly toasted.
Melt butter in pan. Mix all together by hand, except chocolate chips, and pour into 9 x 9-inch greased and floured pan. Add chocolate chips on top. Bake for 25 minutes at 350°.
Melt butter or margarine in skillet in oven. Combine egg, oil and buttermilk. Mix dry ingredients add to egg, oil and buttermilk mixture. Pour into skillet. Bake 425° for 25 minutes.
Mix potatoes, soup, sour cream, Cheddar cheese and garlic salt together in a large mixing bowl. Pour into a 2 1/2-quart greased casserole or 13 x 9-inch baking dish. Dot with butter. Sprinkle with Parmesan cheese. Bake, uncovered, 1 hour at 350°.
Wash rice. Combine rice, meat, onion, salt and pepper. Form into walnut size balls. Mix soup and water in large skillet. Drop meat balls into skillet. Cook until rice and meat are done, about 1 hour.
Layer the shrimp, onion, lemon and parsley in a serving dish. Add salt and pepper to taste, along with the dash of Tabasco. Cover with olive oil, bay leaf, green pepper and celery. Marinate for 6 to 8 hours, then serve.
Melt butter; add cheese and all ingredients, except hash browns. Grease an 11 x 13-inch dish. Put hash browns in dish and pour other ingredients over this. Bake at 350° for 1 hour.
Boil the sugar, oil, vinegar and salt; cool and pour over mixed beans. Makes 10 quarts.
Wash cucumbers and score with a fork. Slice in 1/8-inch slices. Combine cream cheese, milk, dill weed and bacon. Blend well. Make into small balls and roll in paprika. Place 1 ball in center of each cucumber slice. Serve chilled.
Boil peeled potatoes; let set until almost cool, then slice or dice. Melt butter. Mix with cream of chicken soup, cheese and green onions. Blend in sour cream. Add potatoes and toss lightly. Place in 9 x 12-inch casserole; top with corn flakes. Bake for 1 hour at 350°. Makes 6 to 8 servings.
Saute onion and celery in 2 tablespoons oleo. Mix all together. Cover with slices of Cheddar cheese. Bake 25 to 30 minutes at 375°.
Melt butter in deep frying pan. Saute mushrooms until golden brown. Remove and reserve mushrooms. Brown chicken in butter. Sprinkle with salt while browning. Crush mixed herbs over chicken. Add wine. Cover and simmer until tender (about 25 minutes). Stir arrowroot into water. Blend into chicken liquid. Add mushrooms and stir until thickens and boils. Serve over rice or noodles.
Cook tomatoes, chili peppers and onion until juice is gone, about 1 hour. Heat slowly until cheeses melt; blend together. Serve warm with chips or crackers.
Cream shortening and sugar. Add eggs (beat well). Sift all ingredients together. Add milk, vanilla, and nuts. Bake in tube pan for 1 1/2 hours at 325 degrees.
Grease and flour (2) 9 x 1 1/2-inch round baking pans or (1) 13 x 9 x 2-inch pan. Stir together in a large bowl flour, sugar, powder and soda. In another bowl combine eggs, carrots, oil, fruit and ginger. Add egg mixture to flour mixture. Stir until combined and pour into prepared pans. Bake at 350° for 30 to 35 minutes, or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Remove from pan and thoroughly cool cakes on racks. Good with Fruit Flavored Cream Cheese Frosting.
Roast turkey or chicken as usual, but reserve all bones when serving. In a covered pot, boil carcass, including all bones and skin, for 1 1/2 to 2 hours. At least 3 quarts of water is needed for a large chicken, 4 quarts for a turkey, or more. Strain liquid and refrigerate overnight.
Place rice in casserole. Add beef, salt, pepper, onions, bell pepper, tomatoes and mushroom soup in this order. Cover and bake at 300° for 2 hours. Yield 10 servings.
Boil butter, sugar and dates until thickened. Pour into bowl with Rice Krispies, pecans and/or coconut. Mix. Take teaspoon and roll into balls. Roll in powdered sugar. Put on wax paper to cool.
Mix cornstarch, sugar and water. Boil until clear. Add jello; set aside to cool. Put strawberries in bottom of pie crust (cooled). Pour glaze over berries. Chill. Serve with whipped cream.
Mix butter with Grape-Nuts. Beat eggs. Blend in sugar. Add remaining ingredients with Grape-Nuts mixture. Blend well. Pour into a 1 1/2-quart baking dish. Place in pan of hot water. Bake at 375° for about 1 hour. Knife inserted 1-inch from edge should come out clean. Stir pudding several times during first 1/2 hour of baking. Serve warm. Makes 6 servings.
Mix in order given. Make into a loaf and place in a baking dish sprayed with Pam. Mix 1/2 cup catsup and 1/2 cup water; pour over the loaf before baking. Bake for 22 minutes on Medium-high.
In a bowl mix salad dressing, cranberry sauce and soup mix until well blended. In a baking dish, put 1/4 of mixture, then place raw chicken in. Place the rest of mixture on top. Bake at 325° for 45 minutes, or until done.
Mix ingredients (except garnish) together in large bowl. Serve on bed of lettuce and garnish with fruit. (It is very white in appearance and brightly colored fruit makes it look more appealing.)
Cream oleo and sugar. Add eggs, fruit cocktail, nuts and vanilla. Sift dry ingredients together; mix thoroughly. Add to first mixture. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Very good and they stay moist.
Cream together the oleo, peanut butter and sugars until smooth and creamy. Add eggs, milk and vanilla. Sift together the flour, baking soda, salt and cinnamon. Stir into creamed mixture. Blend in oats and raisins. Drop batter about 2-inches apart onto greased cookie sheet. Bake at 350° for 15 minutes until browned.
Mix pudding and milk with mixer. Blend in Cool Whip. Line a 9 x 13-inch pan with graham crackers. Layer 1/2 of pudding mixture on top, then another layer of crackers and then remaining pudding mixture. Top with another layer of crackers. Top with icing.
Heat water and sugar to boiling, stirring constantly until sugar is dissolved. Cool. Prepare tea as directed. Heat cold water to full rolling boil. Add tea or teabags, 3 teaspoons of loose tea or 3 tea bags for each 2 cups of tea desired. Steep 3 to 5 minutes to bring out flavor. Cool. Remove teabags or strain loose tea. Chill all ingredients. Just before serving stir together in large punch bowl. Makes 60 servings, 1/2 cup each.
Brown lamb, beef and onions in large skillet using peanut oil; drain the oil from meat and onions. In a large kettle place beef, lamb and onions with boiling water and tomato sauce. Simmer for 1 hour. Add carrots, potatoes, bay leaves, salt and pepper. Cook until the carrots and potatoes are done. Serve with soft rolls or sliced French bread and plenty of butter. Great on a winter's day. Serves 8 people.
Drain corn. Chop onions. Drain pimento. Mix together. Cover and refrigerate for 4 or 5 hours before serving. Makes 6 to 8 servings.
Dip the chicken in mixture of melted butter, Tabasco sauce and vinegar. Put in pan. Sprinkle dressing mix over. Bake 25 to 30 minutes or until brown.
Butter a 9 x 13-inch baking pan. Sprinkle nuts and coconut over bottom of pan. Prepare cake mix as directed on box. Pour batter over nuts and coconut. Blend cream cheese and sugar together. Carefully stir in melted margarine and vanilla. Beat until smooth. Pour over top of cake batter. Bake 40 to 50 minutes at 325°. Leave pan over cake for a few minutes to allow topping to loosen from pan. Eat and enjoy!!
Sift flour, soda and salt. In a large bowl, beat oil, sugar, eggs and vanilla at medium speed for 3 or 4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured Bundt pan. Bake in a preheated 325° oven about 1 hour and 20 minutes or until cake tests done. Cool on wire rack 20 minutes. Serve warm or cold. To keep longer, refrigerate and bring to room temperature before serving. Fresh apples tend to mold easily.
Mix all together. Roll into marble size balls. Press on a cookie sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 500°. This cooks any size roast brown on the outside and pink on the inside. Put roast in pan and coat with Kitchen Bouquet. Sprinkle with salt and pepper. Cover the top of roast with pats of butter. Place in preheated oven, uncovered, for 5 minutes per pound. Do not open oven door.
Combine potatoes, onion, parsley, celery tops, salt and water in saucepan. Bring to a boil; cook gently until potatoes are tender. Mash, leaving some chunks. Make a roux with the butter, flour and milk. Add to stock.
Preheat oven to 350°. Thaw dough and roll out on floured surface as flat as possible, but not too thin. Should be rolled out long enough to form a circle which will fit into Bundt pan. Brown and drain sausage. Mix sausage with cheese and eggs. Spread the mixture onto the dough. Fold sides of elongated rolled dough carefully around ingredients and pinch together to form a long roll. Now bring the ends together to form the circle and carefully pinch together. Lay into the Bundt pan and bake at 350° for 30 minutes. Garnish breakfast ring by filling the center with scrambled eggs or fresh fruit.
Mix all ingredients well. Shape into 1 large ball or 2 smaller ones. Roll in crushed pecans and chill. Serve with snack crackers.
Mix all ingredients except for cream of coconut. Place in loaf pan and bake at 350° for 30 minutes. Remove from oven. While cake is hot stick holes in cake. Pour cream of coconut over cake.
Cover cucumbers with water and lime. Soak for 24 hours in an enamel dish. Drain and rinse until clear. Let stand 3 hours in ice water. Simmer very slowly for 2 hours. Drain and throw away liquid. Do not rinse. Make syrup by combining 2 cups of white vinegar, 2 cups of water, red-hot candies and sugar. Let boil and pour over cucumbers. Let stand overnight. Drain and reheat syrup. Pour over cucumbers. On the third morning reheat syrup; pack cucumbers in jars and pour heated syrup over cucumbers to fill. Store in dark place as light makes the color change.
1st Layer: Mix melted oleo and graham cracker crumbs and shape in bottom of pan.
Combine oil and vinegar. Add other ingredients. Beat thoroughly with fork or eggbeater until thick. If desired, 1/2 teaspoon grated onion may be added or dressing may be made in bowl that has been rubbed with garlic.
Layer potatoes, onions, salt, pepper and mixture of soup and milk. Sprinkle with grated cheese. Repeat layers. Bake at 350° for 45 to 50 minutes.
Preheat oven to 325°. Cream margarine and sugar until smooth. Add beaten eggs and vanilla. Stir in bananas. Sift the 3 dry ingredients together. Add dry ingredients alternately with milk and vinegar. Mix thoroughly. Grease and flour loaf pan. Pour batter into pan. Bake for 1 hour. Cool for 10 minutes before removing from pan. Yield: 1 loaf.
Cook syrup, water and sugar until it spins a thread. Pour in 3 cups raw shelled peanuts. Cook on high, stirring constantly. Cook until peanuts turn golden brown. Then put in butter. Turn off heat and let butter melt. Stir in salt and soda, then pour on greased cookie sheet and let cool.
Cool potatoes before mixing with the rest of the ingredients. Cut up potatoes and eggs. Mix in relish, celery salt and onion. Add mayonnaise and chill before serving.
Combine all ingredients except tomato sauce and form into balls, about the size of golf balls. Place in baking dish and pour tomato sauce over balls. Bake at 350° for about 1 hour.
Combine first 4 ingredients. Add cranberries and nuts. Fold in whipped topping. Spoon into individual molds or a 9 x 13-inch pan. Cut into squares. May be served on lettuce leaf. Yields 10 to 12 servings.
Saute pepper, onion and celery in butter. Add rest of the ingredients in a 2-quart baking dish. Bake 25 minutes at 350°. Serves 8.
Brown hamburger in skillet with butter. Cut potatoes in 1/2-inch cubes and spread in baking dish. Cover with half of meat and half can of soup and onion. Season with salt and pepper. Repeat with remaining ingredients. Bake at 350° for 1 to 1 1/2 hours.
Combine ingredients in bowl of electric mixer and beat well. Store in a jar and refrigerate. Do not use diet mayonnaise as it becomes too liquid. For a vegetable dip, use less buttermilk. Yields 3 cups.
Prick sausages with fork; put in skillet. Cover with water; bring to a boil, then simmer for 20 minutes. Drain; discard water. Return sausages to skillet; brown slightly. Preheat oven to 350°. In large bowl, combine beef, pork, beans, onion, garlic, mustard, eggs, tomato paste, scallions, chili powder, salt, pepper, cumin and oregano; mix. Spread meat loaf mixture on a 20-inch square piece of waxed paper (12 x 15-inch rectangle loaf). Spread red peppers over surface. Cover peppers with grated cheese. Add olives, then the parsley. Pat all into place. Place sausages in a line along the long length of meat loaf mixture. Roll like a jelly roll. Place in shallow baking pan, seam down. Lay bacon strips crosswise over the loaf. Bake for 1 hour and 10 minutes (until bacon is browned). Remove to platter. Let rest 15 minutes before slicing. Serves 10 to 12.
In 1 1/2-quart casserole, mix all ingredients except 2/3 cup French fried onions. Bake 30 minutes at 350° or until hot. Stir. Top with 2/3 cup onions. Bake 5 minutes or until onions are golden.
Cut nuts; cut dates in quarters. Dissolve soda in hot water and let stand on dates. Add dry ingredients, vanilla, egg, butter and nuts. Use tube pan or two loaf pans. Bake about 1 hour at 350°.
Cook squash and onion until tender. Drain and mash. Fold in remaining ingredients using 1 cup bread crumbs in mixture. Place in greased casserole dish and top with bread crumbs and Parmesan cheese. Bake at 350° for 30 minutes or microwave for 20 minutes.
Pour mixture over vegetables in casserole dish, being careful to pour around the outside and all holes. This makes its own crust this way. Bake at 400° for about 45 minutes or until golden brown and inserted knife comes out clean. Let stand 5 minutes.
Boil beef. Cut up medium onion in beef while boiling. Add seasonings and beef cubes. Cut up potatoes and add to juice of meat. (Take out meat.) Also, add frozen mixed vegetables and 1/2 can vegetable juice. After potatoes are done, add the meat.
Blend together cake mix, 1 egg and melted margarine. Press into greased 9 x 13-inch cake pan.
Beat 3 minutes. Pour into pan. Bake 50 minutes at 325°.
Preheat oven to 350°. Grease and flour 15 1/2 x 10 1/2-inch jelly roll pan. Into large bowl, measure all ingredients. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Evenly spread in pan. Bake 25 minutes or until golden brown. Cool brownies in pan 5 minutes. Cut and with pancake turner, remove to wire rack. Makes 2 1/2 dozen cookies.
Preheat oven to 300°. In large mixer bowl at medium speed beat butter until smooth. Add sugar. Gradually blend in honey, add eggs one at a time. Mix spices, baking powder, soda and salt. Add dry ingredients to batter alternately with buttermilk. Toss raisins, figs and almonds in half cup flour. Fold into batter. Bake in 10-inch Bundt pan or two (9 x 5 x 3-inch) loaf pans.
In a large mixing bowl, combine orange drink mix, lemonade drink mix, sugar, instant tea, cinnamon and cloves; mix well. Store in an airtight container or pack into gift jars. Be sure to put the following directions on the jar or jars, especially if using for a gift.
Mix ingredients and bake at 350° for 45 to 60 minutes. Make Glaze Topping.
Heat oven to 375°. Beat sugar, margarine, vanilla and egg on medium speed until blended. Mix in dry muffin mix and walnuts. Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool slightly. Remove from cookie sheet.
Peel garlic and cut each clove into 3 or 4 slivers. Make incisions at random on fat side of loin large enough to insert the cloves of garlic. Pat dried oregano onto all surfaces and ends of roast. Place on rack in shallow roasting pan. Insert meat thermometer into center of roast, being careful not to place point in fat. Roast at 325° until thermometer reaches 170°. Remove from oven; allow to rest at least 10 minutes. Slice and serve garnished with fresh parsley. Cooking time is approximately 1 to 1 1/4 hours.
1st layer: Mix together lime jello, 2 cups boiling water and 2 cups cold water.	Pour in 9 x13 inch pan and set in refrigerator.
Mix sugar, cornstarch, jello and boiling water. Let the mixture come to a boil. Take off stove and let cool. Cook pie crust and let it cool. Cook pie crust lightly brown. Put strawberries in crust. Pour cooled mixture over the strawberries. Chill 4 hours. Serve with whipped cream.
Brown sausage and onion together. Beat eggs together. Add milk, dry mustard and salt and pepper. Lay 6 slices of bread in a 9 x 13-inch pan and top with slices of cheese and sausage mixture. Top with remaining 6 slices of bread. Pour egg mixture over all. Bake at 350° for 1 to 1 1/2 hours until eggs are done.
In medium size heavy skillet (with tight fitting lid), saute onion in hot bacon grease. Stir in rice, green pepper, chili powder, tomatoes, salt and sugar. Add 2 cups water. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes or until liquid is absorbed and rice is done.
Put into blender. Blend all ingredients. May be used as a dressing for tossed salad as well as slaw.
Prepare lime jello as directed on box. Pour into a long clear glass dish and let set. Bring water to a boil and add lemon jello. Dissolve. Add marshmallows and let melt. Add cream cheese; stir until smooth. Remove from heat and add pineapple and evaporated milk. Pour this mixture over set lime jello and chill. Prepare cherry jello according to directions. Pour over pineapple layer and let set.
Boil potatoes (skins on) until fork-tender. Drain; cool to touch. Peel and run through ricer into mixer bowl. Beat in egg yolk. Add flour, semolina and salt. Mix until soft dough.
In a saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered for 3 minutes. Strain raspberries and discard seeds; set juice aside. In another saucepan, combine sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool. In a small mixing bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving. Garnish with mint if desired. Serves: 6-8.
In large frypan, put in butter. Add ground beef and onion. Brown. Stir in flour, salts, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat; stir in soup. Simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over cooked noodles.
Mix ingredients. Put into pan (can be put into 2 loaf pans, if desired). Bake at 350° for 45 minutes.
Preheat oven to 300°. Sift flour, baking powder and salt. Set aside. Cream the butter while adding cream cheese, lemon rind and sugar. Beat until smooth. Beat in eggs. Gradually add dry ingredients, then stir in walnuts. Pour into 2-quart greased Bundt pan and bake 1 hour and 20 minutes.
Put all ingredients in crock-pot. Cover and cook on high for 1 hour, then on low for 4 to 8 hours. Serve warm. Makes about 12 cups.
Cut orange slices in small pieces. Mix together. Roll in balls. Then roll in powdered sugar.
Melt oleo in large oblong baking dish. Add peaches (slices and juice) to the oblong dish. Mix flour, sugar, baking powder and salt; add milk and vanilla. Pour batter over top of peaches; sprinkle 1/2 cup sugar over top. Bake at 350° for 35 to 45 minutes.
Make Jell-O using 2 cups of boiling water and juice from strawberries plus enough cold water to make 1 3/4 cups; mix. Add strawberries, pineapple (drained), mashed bananas and nuts. Place in refrigerator until set.
Put meat in large pot and boil until almost done (adding just enough water to cover). Add potatoes, carrots and cabbage; boil until tender before adding peas and bacon drippings. Salt and pepper to taste.
Combine all ingredients in mixer, blending well. For sandwiches, spread bread lightly with butter or margarine. Then add filling. Makes 12 sandwiches.
Heat buttermilk over a low fire. Remove buttermilk from heat and add yeast and stir. Add Crisco to dry ingredients and stir. Put dough on a lightly floured surface, kneading three or four times. Roll out dough and cut with an object with a round end. Take a muffin pan and melt a little bit of butter into each section. Take out dough and put it into pan, pressing down until it folds. Into each fold put a thinly sliced piece of butter and press the ends tightly. Rolls can be refrigerated until time to bake or you can bake them right away in a 425° oven for 10 to 12 minutes, until lightly browned.
Put all ingredients in a baking pan. Pour dressing over. Cook at 350° for approximately 1/2 hour. Serves 3 to 4 people.
In a saucepan, put milk and cornmeal, cooking on low burner and stirring constantly. Remove from heat when thick. Add cheese. In a bowl, whip your egg whites until stiff. Add the egg yolks to the cornmeal slowly. Add corn, onion and sugar. You can make this a Mexican type bread if you add hot peppers.
Place apples in ungreased pie pan. Sprinkle cinnamon and sugar over apples. In medium mixing bowl, combine remaining ingredients. Mix and pour over apples. Bake at 350° for 40 to 45 minutes or until golden.
Fry hamburger, onion, garlic and green pepper in a large skillet until light brown. Add mushrooms. Fry until they are light brown. Add tomatoes and chop into small pieces with wooden spoon on low heat. Add rest of ingredients. Stir with wooden spoon until mixed. Cover and simmer on low 20 minutes. Stir occasionally until water is all gone. Serves 4.
Brew tea for 4 minutes. Pour into pitcher. Add sugar and dissolve. Add juices. Chill and serve over ice.
Brown ground beef; drain off fat. Add soups, enchilada sauce and green chilies. Heat to bubbling; pour over crushed Doritos chips (enough chips to cover bottom of dish). Top with grated cheese. Bake in 400° oven for 20 minutes.
Grease Bundt pan. Place 1/2 cup chopped nuts in bottom of pan. Place 18 to 20 frozen Rhodes dinner rolls loosely around pan. Pour small package of regular butterscotch pudding mix over rolls. Melt 6 tablespoons butter and stir in 1/2 cup brown sugar and 1 teaspoon cinnamon. Pour over rolls. Cover and leave at room temperature overnight. Bake at 350° for 30 minutes. Let set for 5 minutes; invert on plate.
Saute onions, blend in flour.	Remove from heat. Beat in 1 cup of flour and add rest.	Add remaining ingredients and simmer covered for 40 minutes.