HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash berries and put in a gallon jar. Add yeast and sugar and finish filling jar with water. Cover and let stand 3 weeks. strain the berries and put juice in jar and let stand 3 weeks or longer. Strain and put into bottles.
Beat sugar and Crisco together. Then beat in 1 egg and add 2 tablespoons flour at a time. Add flavoring and juice. Cook 1 hour at 350°.
Slice squash and zucchini to 1/2-inch pieces. Boil 5 minutes and drain. Place in casserole. Combine soup, sour cream and onion and pour over top. Mix crumbs and butter. Sprinkle on top. Bake at 350° for 45 minutes.
Mix all the ingredients together except for 1/2 C pecans. Roll into a ball and cover with pecans.
Cream margarine and sugar until fluffy. Add flour and mix. Press mixture into a 12-inch pizza pan or 11 x 15-inch jelly roll pan, sprayed with Pam. Bake at 300° for 20 to 25 minutes. Cool crust.
Combine sugar and syrup. Cook on medium until it boils. Remove from heat. Add peanut butter. Add Rice Krispies and stir until blended. Spread in a 9 x 13-inch pan. Melt butterscotch and chocolate morsels on low heat and spread over Rice Krispies mixture.
Place chicken in 9 x 13-inch pan. Slowly bring to a boil the soups, onion, milk, 1/2 of the broth and dash of salt and pepper.
Mix first 3 ingredients with electric mixer. Fold in the Cool Whip. Pour into crust and refrigerate 2 to 3 hours.
Mix together; make into balls and bake at 350° for 20 to 30 minutes or until brown.
Blend sugar and oil. Add eggs, one at a time, and vanilla. Add dry ingredients. Mix well. Add carrots. Bake in 3 round cake pans at 350° for 25 to 30 minutes.
Place flour, yeast, salt and sugar in food processor and pulse a few times to combine. Add oil to warm water. With machine running, add water slowly through feed tube until dough forms a ball. Process a few more seconds to knead. Place in greased bowl, turning to grease top and cover. Let rise while you chop the vegetables. Our favorites are onions, green peppers, pineapple tidbits (drained) and pepperoni (sliced thin). Punch dough down and form or roll into circle. Place on pizza pan that has been oiled and sprinkled with cornmeal. Add pizza sauce, toppings and cheese of your choice. Bake and serve. Makes 8 pieces.
Cook and bone chicken. Mix soups, milk and mayonnaise. Layer broccoli or green beans in baking dish, then a layer of chicken. Pour soup mixture over chicken. Melt butter and add to crumbs. Top mixture with crumbs. Sprinkle with paprika. Bake at 350° for 30 minutes.
Saute the celery and onion in butter until transparent. Set aside. Combine soup, evaporated milk and cooked rice. Add the celery and onion mixture to the soup. Grease a medium casserole and add thawed broccoli in the bottom. Add the soup-rice-onion mixture. Do not stir! Sprinkle cheese over the top. Cover and bake at 350° for 45 minutes.
Cream margarine and sugar, then add flour, pecans, salt and vanilla. Bake at 375° about 10 minutes. Roll while hot in powdered sugar.
Mix together the cream cheese and crab meat with your hands in a bowl. Add 1/2 bottle cocktail sauce. Form mixture into a ball. Place on round plate. Pour remaining sauce over ball. Keep refrigerated until ready to serve. Serve with crackers.
In a saucepan, combine sugar, salt and cornstarch. Stir in pineapple with syrup, sour cream and lemon juice. Cook, stirring constantly, until mixture thickens and bubbles. Stir a small amount of hot mixture into egg yolks; return egg mixture to hot pudding in saucepan. Stirring constantly, cook 2 minutes longer. Spoon into baked and cooled pie shell. Spread meringue over pie, sealing to edge of pastry. Bake in a 350° oven for 10 to 12 minutes. Cool and chill several hours, until firm.
Cover cabbage with boiling water. Add onion and nutmeg. Cook 20 minutes. Drain off most of water. Add butter, vinegar and sugar. Cook 5 minutes longer. Yields 6 servings.
In 8-quart saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt. Cover with water over high heat; heat to boiling. Reduce heat to low, cover and simmer chickens for 30 minutes or until fork-tender. Remove chickens to large bowl.
Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375° for 45 minutes or until apples are tender and topping is crisp.
Mix together grated Spam and cheese. Top each half of the hamburger buns with the mixture and broil until melted and slightly brown. Serve hot.
Boil butter or oleo, water and cocoa together and pour over flour and sugar. Beat and mix in the buttermilk eggs, soda and vanilla. Bake 20 minutes at 400°.
Pound and wash meat. Add a little water to eggs and whisk. Flour meat. Put oil in pan and heat until very hot. Add meat and cook until light brown. Empty oil from pan. Put margarine, lemon juice, white wine, along with meat already in pan. Salt and pepper. Add mushrooms. Fix rice with bay leaf, lemon, margarine, chicken flavor and bouillon cube.
Mix all ingredients with enough milk to let the mixture come within 1/2-inch of top bar on the paddle in the ice cream freezer.
Mix all except Cheddar cheese. Pour half into greased pan. Spread grated cheese over and pour remaining mixture on top. Bake at 350° for 30 to 40 minutes.
Boil water and sugar to a thin syrup. While hot, add jello, orange juice concentrate, ReaLemon and pineapple juice. Freeze.
Sift dry ingredients. Cut in shortening. Heat buttermilk until lukewarm; add yeast to buttermilk. Add buttermilk to flour mixture. Knead and roll out on floured board to 1/8 to 1/4-inch thickness. Cut with biscuit cutter. Dip biscuits in melted butter; put 2 together. Place on pan, touching each other. May be baked now or partially baked (light brown) and freeze in Ziploc bags. Do not stack to freeze. Bake at 350°.
Sift dry ingredients into a bowl. Add eggs, buttermilk and margarine. Stir only until the flour is moistened. (Never mind a few lumps). Cook on a hot, lightly greased griddle or skillet. Yields 18 (4-inch) pancakes.
Cook macaroni until tender. Drain and add to the other ingredients with package of cheese in cheese dinner. Pour into casserole. Melt 3 tablespoons margarine in skillet. Stir in cracker crumbs (12 to 15 crackers crushed into crumbs). Cover casserole with remaining Cheddar cheese and crumbs. Bake at 350° for 20 to 25 minutes until bubbly.
Brown hamburger with 1 package taco seasoning. Spoon onto tortilla with sauce. Top with cheese, olives, peppers, onion and sour cream. Roll and place in pan. (Continue until hamburger is gone.) Top pan of enchiladas with sauce and more cheese. Bake at 350° for 20 to 30 minutes.
Melt chocolate and butter. Add butter flavoring and stir in pecans until coated. Add all other ingredients and stir. Fill muffin tins approximately 1/2 full. Bake in 325° oven for 25 to 30 minutes. Makes 18 to 24 brownies.
Shake in paper bag until mixed. Store in airtight container (fills one 3-pound coffee can plus one 1-pound coffee can). Stir 1/3 cup cocoa mix to 2/3 cup of hot water.
Saute pepper, celery, onion and garlic in oleo. Add rice and tomatoes. Spoon into casserole. Arrange fryer pieces on top of rice. Combine soup and water; pour over rice and chicken. Bake, uncovered, in a 300° oven for 1 hour. Makes 4 servings.
Spray baking sheet with spray. Mix cornmeal and all seasonings, except paprika, on plate. Coat fillets with cornmeal mixture and place on baking sheet. Sprinkle with paprika. Spray fillets with cooking spray. Bake at 400° for 20 minutes. Reduce heat to 350° and cook for 5 more minutes or until it flakes easily.
In small mixer bowl blend all ingredients until smooth and creamy. Place in serving dish. Garnish, if desired. Cover and chill well before serving with crackers or crudites or toast points.
Mix all ingredients together. Mix well, but try not to smash your peas. Ready to serve, but tastes better if it stands for 6 to 8 hours or overnight. Quick to make and tastes great!
Pare orange peel with sharp knife and cut into slivers. Cover with cold water and bring to a boil. Pour off the hot water and cover with cold water. Bring to boil and simmer 5 minutes. Drain water and add 1/2 cup sugar. Cook, stirring constantly, until thick and syrupy. Cool. Beat eggs until light. Beat in 1 cup sugar and milk. Stir in candied orange peel and melted butter. Sift together remaining dry ingredients, add to egg mixture. Stir just until blended. Fold in walnuts, pour into greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour and 20 minutes.
Mix all ingredients. Makes 1 large ball or 2 smaller balls. Roll in 1/2 cup chopped pecans and 1/2 cup finely chopped parsley (optional).
Mix all ingredients together; place in a greased coffee can 2/3 full. Seal top with a thickness of foil or waxed paper; seal tightly with string. Steam for 4 hours. Raisins are optional. If you want to use them, be sure to dredge them in flour to prevent sinking.
Bake pie shell. Toast pecans and coconut separately. Combine cream cheese and milk thoroughly. Fold in Cool Whip. Pour half of cream mixture into pastry. Sprinkle with 1/2 of coconut. Layer remainder of cream mixture. Sprinkle with pecans. Drizzle with warmed caramel. Sprinkle with remainder of coconut. Refrigerate overnight.
Cream butter or margarine. Beat in egg yolks. Sift flour (2 cups) and baking powder. Add teaspoon of sugar and margarine mixture. Add lemon extract. Cut cherries, pineapple and pecans. Coat with remaining 2 cups flour. Add to mixture. Fold in stiffly beaten egg whites. Grease and flour a large size tube pan; pour in cake mixture. Cover with cloth and let stand overnight. Bake 2 1/2 hours at 250°. Cool in pan for 10 minutes.
Cream sugar and melted butter. Add eggs; mix remaining ingredients. Pour into baked pie shell. Cook 40 to 45 minutes at 350°.
Combine all ingredients in a large bowl. Stir until well blended. Grease two 9-inch pie plates. Divide mixture evenly. Bake at 350° for 30 or 40 minutes until golden brown.
Heat oven to 350°. Spread pie filling in a 9-inch square cake pan. Sprinkle with lemon juice. Combine cake mix, nuts and melted butter. Mixture will be crumbly. Sprinkle over pie filling. Bake 40 to 45 minutes. Serve with whipped cream or ice cream.
In blender cream butter. Add sugar, slowly. Add vanilla and chocolate. When well blended, add 1 egg and blend five minutes. Add the other egg and blend another five minutes. Serves 8.
Cut up bananas, peaches, grapes and cherries, reserving cherry juice. In a big bowl, mix the Cool Whip and cream cheese well. Add cherry juice to cream cheese mixture. Add rest of ingredients. Cover with tinfoil and put in icebox to chill.
Cook broccoli for 8 minutes and drain. Put in a greased casserole dish. Add cheese, 1/2 stick melted oleo and salt to taste. Sprinkle crushed crackers on top and spread rest of melted oleo over top. Bake 30 minutes at 350°.
Melt butter in 13 x 9-inch pan. Beat egg whites until foamy. Mix in 1 cup sugar (1 tablespoon at a time). Fold in pecans. Pour over butter and bake at 325° for 30 minutes, stirring every 10 minutes. Cool.
Dissolve shortening and sugar in boiling water. Cool. Dissolve yeast in lukewarm water. When shortening and sugar mixture is cool, add yeast and eggs, then add flour with salt. Mix well. Place in greased bowl. Cover and refrigerate overnight or until ready to use.
Dissolve Jell-O in boiling water. Add sugar, lemon juice and pineapple syrup. Stir to dissolve. When cold, add other ingredients. Chill until firm. Best to refrigerate overnight. Serves 8.
Place ingredients in	9 x 13-inch Pyrex pan.	Cook at 400° until slightly brown on top.
Melt butter. Add flour and blend. Add milk and salt. Cook until slightly thick. Stir constantly. Add potatoes. You can add ham or Hillshire Farm smoked sausage or just plain; either way, it's fantastic.
Mix cream cheese, dressing mix and mayonnaise together. Spread mixture over tortillas, then spread pimentos. Roll tortilla up tightly. Secure with toothpicks. Refrigerate overnight wrapped in foil or Saran Wrap, then cut into wheels the next day.
Cream sugar and butter until fluffy. Add eggs and beat until well blended. Stir flour, soda, salt and nuts together until well blended. Combine bananas and lemon juice. Add alternately with flour mixture to cream mixture. Stir only until flour is moistened. Pour in a 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Brown ground beef, onion, green pepper and garlic in 10-inch skillet; drain. Stir in tomato sauce, corn with liquid, chili powder, salt, pepper and olives. Heat to boiling. Reduce heat. Mix milk, cornmeal and salt in saucepan. Heat just to boiling over medium, stirring constantly. Remove from heat, stir in eggs and cheese. Pour beef mixture in 13 x 9 x 2-inch casserole dish. Pour cornmeal mixture over top. Bake at 375°, uncovered, until knife inserted in topping comes out clean, about 40 minutes. Garnish with diced green onions and tomatoes.
Cream white and brown sugar with oleo. Add eggs, one at a time. Mix all spices with flour. Add vanilla to creamed mixture. Add flour mixture to creamed mixture, a little at a time. Blend in your zucchini and add chopped nuts.
Preheat oven to 350°. Cut both ends from onions. Remove loose skin. Do not peel. Wipe with damp paper towel and wrap individually in foil. Bake 45 minutes or until soft. Serve with or without peel.
Drain wieners well. Put 1 or 2 wieners at a time in batter and coat well. Place in pan of hot grease and deep fat fry until golden brown. Continue until all wieners have been used.
Blend fruit with sugar and let set 30 minutes or longer. Bring to boil and cook 6 to 7 minutes. Stir in gelatin. Let cool. When cool, remove to jelly jars and freeze. Yield: 3 pints.
Mix first 6 ingredients. Hollow out center of rye bread and fill with dip. Break up bread you have hollowed out and use to dip.
Cream butter and powdered sugar in blender. Add strawberries (thawed) and mix well. Spread on warm bread. Yum! Store in refrigerator.
Beat eggs and sugar; add salt, butter, vinegar and milk and cook until thickened (in double boiler). Add cheese, pimentos and cracker crumbs. Mix well and pour into greased mold. Bake 40 minutes at 400°.
Put layer of noodles in greased oblong baking dish (use all). Over this sprinkle your choice of meat and vegetables. Combine remaining ingredients. Pour over noodles. Bake at 350° for 45 minutes.
Mix together all ingredients (except icing). Blend until smooth. Fold in blueberries. Bake in a 9 x 13-inch pan at 325° until done. Frost with icing when cooled.
Place the pineapple and 1 cup sugar in the top of a double boiler and mix through. Place the top of the double boiler over rapidly boiling water and cook, stirring constantly. When the mixture has thickened, remove from heat and add the butter; mix, then allow to cool for 5 minutes. Pour the pineapple mixture into the baked pie crust and spread evenly with a rubber spoon. Then beat the egg whites until they stand in peaks. Gradually add the additional 1/4 cup of sugar and beat again until all is mixed. Spread the meringue over the top of the pineapple filling, making sure you bring it out to the edges, completely sealing and covering the pineapple custard. Place in 325° oven for 15 to 20 minutes or until the meringue has turned a golden brown. Allow to cool before cutting. Serves 6.
Mix onions, potatoes, soup, cheese and cream together in buttered casserole. Sprinkle mixed crumbs and melted butter on top. Bake, covered, at 350° for 30 minutes and uncovered for 20 minutes.
In a bowl, pour 1/2 of the milk, eggs and vanilla; set aside. In a saucepan, pour rest of milk, rice and sugar. Heat and stir until milk boils. Lower heat and cook until rice is soft. Mix other ingredients in bowl and pour in pan. Cook until thick. Pour into bowl and sprinkle with cinnamon.
Mix dry ingredients. Mix Karo syrup into rum to dissolve. Stir into dry mixture. Mix well. Coat hands with additional confectioners sugar and form into balls. Roll balls in powdered sugar and store in refrigerator until ready to serve.
Brown hamburger; drain. Add other ingredients. Simmer on medium heat, uncovered, until done.
In medium bowl, combine ground beef, crumbs, herbs, egg and garlic. Mix thoroughly and shape into 20 meatballs. In 10-inch skillet over medium heat, cook meatballs until brown on all sides. Pour off fat.
In a greased 9 x 13-inch pan just dump all the ingredients in the order they are listed. Bake at 350° for 45 to 50 minutes. Serve hot or cold. Serves 12.
Mix hamburger, onion, crumbs, salt, pepper, 1 teaspoon dill and 2 tablespoons water. Shape into 1-inch meatballs. In 12-inch skillet in hot oil, brown meatballs, 1/2 at a time. Remove. Into skillet drippings, stir flour and 1 teaspoon dill. Gradually add broth. Heat to boiling. Return meatballs; bring to boil. Reduce heat, cover and simmer 20 minutes. Skim off fat; stir in sour cream. Heat through. Do not boil. Serve over rice.
Combine the first 5 ingredients. Place mixture in center of fillet; roll up, jelly roll fashion, and place in baking dish, seam side down. Place remaining ingredients on top of fillet. Cover and bake for 20 minutes at 350°, or until done. Makes 1 serving.
Mix all ingredients. Shape and put in baking dish. Spread 1/4 cup catsup on the meat loaf. Bake at 350° for 1 hour and 15 minutes. Allow to set a few minutes before slicing.
Brown pork chops on both sides in skillet. Peel and slice potatoes. Peel and slice onions. In casserole dish or 13 x 9-inch pan, arrange layers of potatoes, onions, potatoes, onions and pork chops on top. Pour soup on top. Bake at 350° for 1 hour.
Bake German chocolate cake mix as directed in 9 x 13-inch pan. Mix together 1 cup evaporated milk, 3/4 cup sugar and 24 large marshmallows until melted. Add coconut. Pour on cake in pan and cool completely.
Stir together. Put in 7 x 11-inch baking dish. Top with bacon, if desired. Bake at 350° for 1 hour.
Mix, put in greased casserole. Bake 40 minutes at 350°.
Preheat oven to 350°. Blend first 5 ingredients until smooth. Mix in last 4 ingredients and blend well. Pour into greased loaf pan and bake for 40 minutes or until knife inserted into center comes out clean.
In large salad bowl, layer 1/2 of first 7 ingredients. Mix mayonnaise and sugar and spread 1/2 of this mixture on top. Repeat with remaining first 7 ingredients and spread remaining 1/2 cup mayonnaise mixture. Sprinkle eggs and then bacon on top.
Wash potatoes and rub with oil. Bake at 400° for 1 hour or until done. Cook sausage until browned, stirring to crumble; drain well. Combine cheese and milk in top of a double boiler; bring water to a boil. Reduce heat to low; cook until cheese melts. Stir in sausage and tomatoes and green chiles.
In large saucepan combine ingredients; bring to boil. Reduce heat; simmer 10 minutes. Remove spices. Serve warm.
Brown meat and onion over medium heat. When thoroughly browned, add pepper, garlic powder, catsup, tomato soup, potatoes, carrots, thyme and string beans. Cook over medium heat for 1 hour. At the end of 1 hour, add mushrooms and red wine. Cook for 30 minutes more.
Mix pudding and milk. Add Cool Whip; mix well. Line pan with graham cracker crumbs. Top with 1/2 pudding mix. Add another layer of graham cracker crumbs. Balance off with pudding; top with graham crackers. End with a small amount of chocolate frosting. Refrigerate until ready to eat.
Mix the margarine, powdered sugar and vanilla. Add the flour, soda and salt. Add the oatmeal and nuts. Bake at 325° for 15 to 17 minutes. Sprinkle with powdered sugar. Makes 3 dozen.
Place spaghetti in large bowl. Pour dressing over and Salad Supreme. Mix until blended well. Add any raw vegetables you like, sliced up. Refrigerate. Mix up before ready to serve.
Discard sausage casings. Cook sausage, onion, and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain. Return mixture to pan. Stir in broth and next 6 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat. Stir in zucchini and tortellini; simmer 10 minutes. Sprinkle each serving with cheese. Yields 10 cups.
Preheat oven to 350°. Melt butter in a casserole dish and add bread. Pour the milk over the bread bits and top with cheese and dry mustard. Pour eggs over all as a glaze. Bake for 40 to 45 minutes until browned. Serve immediately. Serves 4.
Mix ingredients together. Mix in juice to a mushy consistency and spread in pie pan. Sprinkle Parmesan cheese on top and bake at 350° for 30 minutes. Serve with Ritz crackers.
Cream oleo and cocoa; beat in sugar. Beat in eggs and vanilla; beat in flour and beat in nuts. Pour in a 9 x 13-inch greased pan. Bake at 325° for 30 minutes. Cool and cut.
Place fruit in 9 x 13-inch casserole and sprinkle with 2 tablespoons sugar. Mix together flour, baking powder, egg and 1/2 cup sugar. Sprinkle over fruit in dish. Drizzle with melted margarine, then sprinkle with cinnamon-sugar. Bake at 375°, uncovered, for 15 minutes, then increase oven to 400° and bake an additional 15 minutes.
Dump all ingredients together, mixing well. Pour into buttered pan. Bake for 1 hour at 325°.
Stir ingredients together in the order as listed above. Pour batter into 2 well-greased and floured bread pans. Bake at 325° for 40 to 50 minutes.
Cream butter, milk and sugar. Stir in coconut; mix well. Chill until you can easily roll into balls or patties. After made, chill for 20 minutes. Mix chocolate chips and wax together in a double boiler. After mixture has melted, dip coconut mixture in and dry on wax paper.
Add crumbs and milk. Let stand for 5 minutes. Then add well beaten egg yolks, cheese, butter, mustard and salt, if used. Fold in stiffly beaten egg whites. Turn into well buttered baking pan and bake in 350 degree oven for 25 minutes.
Brown hamburger meat; sprinkle taco seasoning on meat. In a mixing bowl, mix soups, picante, rice and hamburger meat. Sprinkle with cheeses and bake for 30 minutes in a 350° oven.
Combine pineapple juice and water to make 2 cups. Heat to boiling. Add Jell-O and stir to dissolve. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold. Chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries and lemon twists, if desired. Yields 12 servings.
Beat eggs, sugar and cornmeal together. Add vanilla, milk and vinegar, then add melted oleo. Pour in unbaked pie crust and bake at 350° for 35 to 40 minutes.
Cut celery stalks into sections. Put Peanut butter on celery stalks. Place raisins on top. Enjoy!!!
Melt shortening in skillet. Add beef, onions, salt and pepper. Fry until brown. Add other ingredients. Cook 15 to 20 minutes. Serve on hamburger buns.
Beat together sugar, peanut butter and eggs. Then add evaporated milk. Makes 6 quarts.
In a medium covered bowl mix well drained pineapple and red hots. cover and refrigerate overnight. Mix in Cool Whip.
Drain corn and put over rice (I use Minute rice), then pour into bottom of casserole dish. Chop onions and bell pepper together and make a layer over the other. Sprinkle with 1/2 teaspoon salt and pepper. Pour other can of tomato sauce. Cut bacon strips into fourths and layer. Cover and bake at 350° for 45 minutes. Uncover and cook another 15 minutes or until bacon is crisp.
Spray a large skillet with Pam. Stir-fry on medium-high heat the first 3 ingredients. Stir vegetables and stir-fry 3 to 5 minutes. Remove vegetables from skillet and set aside.
Preheat oven to 375°. Cream butter and sugar. Add eggs and bananas. Sift flour, soda and salt and add to banana mixture. Grease pan. Bake for 60 minutes.
Brown first 4 ingredients on low heat. Combine with remaining ingredients in casserole dish. Bake at 375° for 1 hour.
Prepare vegetables according to package directions, using milk. Combine vegetables with the uncooked noodles from the mix, the packet of noodle sauce from the mix, boiling water, turkey and butter. Mix very thoroughly. Pour into a casserole; cover and bake at 375° for 25 minutes. Uncover. Sprinkle with potato chips; bake 5 or 10 minutes longer. Let stand 5 minutes for serving.