HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well, bake at 350 degrees for 45-50 minutes. Makes 4 loaves or you can bake in round coffee cans.
Cream shortening, salt and peanut butter. Beat in sugars and eggs. Add flour and soda. Mix well. Chill until dough is firm. Form into 1-inch balls; flatten with fork. Bake at 325° for 6 to 8 minutes. Cool for 1 minute and add 1 Hershey Kiss per cookie.
Combine cracker crumbs and seasoning mix; dredge chicken in seasoned crumbs and place in greased baking dish. Saute green onions in butter; stir in whipping cream and remaining ingredients and cook until cheese melts. Pour over chicken. Bake uncovered at 350° for approximately 45 minutes.
Prepare graham cracker crust. Mound vanilla ice cream and sorbet alternately. With spatula, mound slightly toward center. Freeze overnight. Mix fruit before serving slightly softened pie. Top with whipped cream. Enjoy.
Place all vegetables in large pot. Sprinkle top with salt. Cover and let stay overnight. Place in colander to drain; pressing to remove all liquid. Place back in kettle. Add sugar, seasonings and vinegar. Mix and bring to boil. Lower heat and simmer 15 minutes. Pack into hot sterile jars. Do not use too much juice when packing. Vegetables can be chopped in food processor.
Mix the sugar, cocoa and flour. Add milk, beaten egg yolks, margarine and vanilla. Cover; cook over low heat, stirring constantly, until thick. Pour into baked pie shell. Top with meringue. Bake at 350° until brown.
Mix butter, flour and walnuts together. Grease an 8 x 13-inch glass dish and bake mixture for 12 to 15 minutes. Cool. Mix cream cheese, 10x sugar and Cool Whip together until smooth and spread over baked crust. Cool for 2 hours. Mix puddings and milk together. Add to cake and refrigerate for 1/2 hour. Spread Cool Whip on top. Sprinkle walnuts (chopped) on top. Keep refrigerated.
Cook beef until lightly browned. Drain. Combine all ingredients in crock-pot. Cover and cook on low heat for 10 to 12 hours or high heat 5 to 6 hours.
Combine beef, bread crumbs, milk, onion and salt. Mix well; shape into 15 meatballs, 1 1/2-inches in size. Arrange in microwave-safe pie plate. Combine catsup, brown sugar and soy sauce. Spoon over meatballs. Cover with wax paper. Microwave on High 6 to 7 minutes. Serves about 5.
Combine carrots and 1/2 cup water in saucepan. Bring to a boil; cover, reduce heat and simmer 5 minutes or until crisp-tender. Drain carrots and set aside. Combine sugar and flour; set aside. Layer half each of carrots and apples in a lightly greased, shallow 2-quart baking dish; sprinkle with half of flour mixture and dot with 2 tablespoons butter. Repeat procedure. Drizzle with orange juice and ginger, mixed together. Bake at 350° for 45 minutes. Toss before serving. Yield: 8 servings.
Preheat oven to 350°. In large bowl, combine all cake ingredients. Beat 2 minutes at high speed. Pour into lightly oiled 9 x 13-inch pan. Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean and cake pulls away from sides of pan. Cool. Remove from pan after 30 minutes or leave in pan. Frost with Cream Cheese Frosting.
Combine milk and lemon juice. Stir in cranberry sauce, pineapple and pecans. Fold in Cool Whip with a fork. Pour into a 9 x 13-inch pan and freeze.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts. Add eggs. Mix well. Sift flour, soda salt and cocoa together. Add flour to sugar mixture. Mix well. Add about 1/2 of chips to cake mix. Sprinkle rest on top. Bake at 350° for 30 to 35 minutes.
Mix together in large bowl 2 cups sugar, 2 cups self rising flour. Set aside. In saucepan, boil 1 minute 1 cup water, 1 stick margarine, 1 cup Wesson oil, 4 tablespoons cocoa. Pour hot mixture over first mixture. Stil well. Add 1/2 cup buttermilk, 2 eggs. Beat slightly before adding 1 teaspoon vanilla. Pour in greased and floured 9 x 13 x 2-inch pan. Bake in oven at 350° for about 40 minutes.
Beat the first 5 ingredients until fluffy. Place one vanilla wafer into each muffin tin. Add 1 tablespoon filling onto wafer. Bake at 300° for 20 minutes. When cool, place 1 tablespoon of pie filling on top.
Melt 2 tablespoons shortening in extra large cast-iron skillet. Mix all ingredients and bake at 400° for 30 minutes. Heat and time vary on type and size of skillet.
Cream sugar and butter. Add eggs, one at a time. Add flour and cream alternately. Add vanilla. Place in greased tube pan in cold oven and bake at 325° for 1 hour and 15 minutes.
Bring sugar, cornstarch, pineapple, vinegar and soy sauce to boiling, then add pepper and onion. Put over rice.
Cream together shortening and sugar. Mix soda and tomato soup; add to shortening and sugar. Add dry ingredients; stir until well blended. Add raisins and nuts. Bake at 350° until done.
Sift first 7 ingredients together twice and set aside. Cream in a large bowl the shortening and white sugar. Add eggs to sugar mixture. Sprinkle a small amount of dry ingredients over nuts. (This helps spread nuts more evenly through mixture.) Add alternately the dry ingredients and buttermilk to sugar mixture; blend thoroughly. Stir in jam and add black walnuts; mix well. Grease a 10-inch angel food pan. Line pan with waxed paper, then grease waxed paper. Pour batter into pan. Bake in preheated 350° oven for 1 1/2 hours. Cool thoroughly before icing.
Brown sausage and hamburger; drain grease. Add mushrooms. Stir in spaghetti sauce. Cook macaroni, layer meat mixture with cheese and macaroni.
In medium bowl, combine soup, cream, mayonnaise and soup mix. Cover; chill. Serve with fresh vegetables or potato chips. Makes about 2 1/2 cups.
Heat oven to 450°. Place breads on ungreased cookie sheet. Spread 2 tablespoons tomato sauce on each pita. Divide vegetables among breads evenly. Sprinkle each with 1/4 cup cheese. Bake about 8 minutes or until cheese is melted. Serves 4.
Melt the margarine. Blend in flour. Add milk. Stir over medium heat until thick. Add cheese, salt and pepper. Cook until cheese is melted. Spread some cheese sauce, then potatoes and onion, more sauce, more potatoes and ending with sauce. Bake 1 hour and 45 minutes at 350°.
Spread platter with cream cheese. Drain 2 cans of shrimp. Spread on cheese. Top with tomato cocktail sauce.
Sift together flour and soda. Combine sifted mixture with first 3 ingredients and add vanilla and pecans. Bake at 325° in a 9 x 13-inch pan greased with margarine, no flour.
Add melted shortening to dates. Add sugar and hot water; let cool. Beat egg and add to mixture. Sift together the flour, soda and salt. Add to the mixture. Stir well and add molasses. Stir well and add nuts. Pour into greased loaf pan. Bake 1 hour at 350°.
Mix up ahead of time. Mix ingredients. Make little balls and place on cookie sheet. Freeze them. Preheat oven to 450°. Bake, without thawing, at 450° for 15 minutes or until done (well browned).
Stir chili powder into tomato juice. Add to flour; mix well. Drop by tablespoons into simmering beef stew. Cover and simmer for 15 minutes. Do not lift lid. Makes 8 to 10 dumplings.
Mix together well the mayonnaise, oil, buttermilk, eggs, sugar and vanilla. Add flour, soda, cloves, cinnamon and cocoa. Mix and add zucchini. Bake at 325° for 1/2 hour. Sprinkle chocolate chips over top.
Preheat oven to 450°. In a large bag, add all ingredients, close bag and shake. Empty into a shallow baking dish. Bake about 40 minutes. Makes 8 servings.
Grind cranberries and oranges together. Mix in sugar. Add English walnuts. Chill to set.
Spread peanut butter on saltine crackers. Put one marshmallow on each cracker. Bake in oven on cookie sheet until marshmallows melt. Serve while hot! Yum! Yum!
Cook the chicken with celery and onion; debone and save some juice to add to mixture. Mix the chicken, green pepper, celery, Cheez Whiz and soups together; put in a medium size roaster. Melt the oleo and add garlic salt. Put the cubed bread into oleo and garlic salt mixture. Stir until bread is moistened and put on chicken mixture. Bake at 350° for 1 1/2 hours.
Pound pork to flatten. In skillet, brown tenderloin in butter. Set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40 to 45 minutes. Serve sauce atop meat. Makes 4 servings.
Mix sauce, horseradish, vinegar and garlic in large bowl with lid. Add ribs. Cover and shake very well. Refrigerate for 2 hours shaking once an hour. Grill on medium temperature until well done in middle, approximately 20 minutes. Brush on remaining sauce before removing from grill. (You can also use with steak and pork chops.)
In large bowl mix dry ingredients together. Beat in oil, eggs and plums. Beat with mixer about four minutes or until well blended. Fold in nuts. Bake in tube pan in 325° oven for 1 1/4 hours. Glaze with 1/2 cup confectioners sugar and water.
Fill 2/3 of bucket with hot water. Mix in the rest. This is supposed to help fireproof the tree.
Melt oleo. Mix with soups, sour cream, salt and pepper. Cook 8 to 9 hours on slow in crock-pot, or 3 hours on high. Add shredded cheese last half hour.
Peel, cut cucumbers into strips. Let strips stand overnight in salt and water. Drain. Combine sugar, vinegar and 1 tsp. salt in large kettle; add soaked cucumber strips and cook until transparent with remaining ingredients which have been put in a cheesecloth bag. Place in jars and seal; process in hot water bath for approximately 10 minutes.
Sift flour, soda, cinnamon and salt together. Add eggs, one at a time, beating thoroughly after each addition. Blend oil, sugar and vanilla. Fold in pineapple, carrots and coconut. Pour batter equally into 3 greased and floured 8-inch pans. Bake in 350° oven for 22 to 28 minutes. Let cool before removing from pans. Let cool totally before frosting. Frost with Sue's Cream Cheese Frosting.
Boil cider in kettle until only 2 quarts remain, about 1 1/4 hours. Add apples. Heat to boiling. Reduce heat. Simmer, uncovered, until apples are soft, about 1 hour. Press apples through sieve or food mill. Stir in remaining ingredients. Simmer, uncovered, stirring frequently, until no liquid separates from pulp, about 2 hours. Pour into hot sterilized jars. Seal and process in boiling water for 10 minutes. Makes a great gift and your house smells heavenly!
In blender or food processor, blend papaya seed until the size of ground pepper. Blend in onion. Add other ingredients and blend well.
Drain liquid from corn into measuring cup; add milk or cream to measure 1 cup. Melt butter; add flour, salt and pepper. Stir to blend. Slowly add liquid and cook, stirring constantly until thickened. Remove from heat and add drained corn. Slowly add beaten eggs, stirring constantly. Pour into a greased 1 1/2-quart casserole dish. Top with buttered crumbs and sprinkle with paprika, if desired. Place in a shallow pan of water. Bake at 350° for 45 to 50 minutes. (Recipe may be doubled.)
Melt butter and let cool. Beat eggs and add sugar, syrup and melted butter. Add pecans, as desired, and put in unbaked pie shell crust. Bake at 300° until firm.
Mix all the ingredients together. Chill an hour before serving. May also be stored in freezer.
Combine bread crumbs, chicken broth, paprika, poultry seasoning, onion powder, oregano, rosemary, celery salt, pepper and garlic powder in a tightly covered moisture-proof container. Stir until well mixed. Use about 1 tablespoon on the mixture per serving of cut-up chicken parts. Moisten chicken in tomato juice before shaking with the crumb mixture if preferred over moistening with water.
Mix well; pat into a loaf. Put in baking dish and bake, uncovered, for 1 1/2 to 2 hours.
Preheat oven to 375°. Combine chicken, vegetables, water chestnuts, soup and milk; mix well. Add 1 cup onion rings. Pour into 1 1/2-quart casserole. Bake, covered, for 45 minutes. Uncover and top with remaining onion rings. Bake, uncovered, for 10 minutes. Serves 6.
Rinse beans and remove any discolored ones. Soak beans overnight in water well above top of beans. In the morning, drain water and put beans in a large pot, covering with water a couple of inches above beans. Bring to a boil; cover, reduce heat and cook until tender, checking water level so beans won't dry out or burn. Cool beans and drain, saving the juice. Puree the beans in food processor using a small amount of bean juice so they blend to a very smooth consistency. Slice the onion and puree with each processorful of beans. This recipe makes 15 to 20 servings. You may want to divide the beans in half and prepare half on another day.
Grease 3-quart casserole dish and put ingredients in as listed. Bake at 350° for 1 1/2 hours. When rice is done, everything else is done.
Mix together and pour over chicken. Cook for 1 1/2 hours at 350°. Sprinkle with paprika. Serve with rice.
Heat oven to 425°. Grease a 10 x 1 1/2-inch pie plate. Sprinkle 2/3 cup onion and 1/3 cup Parmesan cheese in plate. Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 20 minutes. Spread sauce over top. Layer remaining ingredients on sauce. Bake until cheese is light brown, 15 to 20 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Mix cabbage and green onions and refrigerate. In small skillet melt oleo and break apart noodles; fry, stirring often, until they are golden brown. Rake noodles out of butter. Add slivered almonds to butter and fry about 1 minute, stirring continually. Drain noodles and almonds on paper towel.
Mix vegetables and salt with 2 trays ice and let stand for 3 hours, drain and remove garlic. Combine vinegar, sugar, turmeric, celery seed and mustard seed. Bring to boil, add vegetable mixture. Heat about 5 minutes. Pack in jars and seal.
Mix well (beat quite a while), then pour into 3 round cake pans. Swirl in some chocolate mixture in each pan. Bake at 350° until done. Cool.
Saute onion and celery in butter 5 to 7 minutes. Mix all ingredients and bake at 350° for 45 to 50 minutes.
Cut pork steak into small pieces. Fry until tender. In the meantime, cook your rice according to directions on box. Add rice and peas to meat. Pour in gravy and serve. Real good, easy and quick supper.
Mix ingredients all together and pour into a casserole dish. Bake 1 hour in a 350° oven.
Combine flour, salt, cinnamon and sugar. Cut in margarine with pastry blender. Set aside. Fill buttered 8 x 8-inch baking dish with sliced apples. Sprinkle topping over apples, spreading evenly to edge. Bake at 375° until golden and crisp (about 30 to 40 minutes).
Mix the yeast mixture, salt, butter, eggs and sugar. Add flour to make stiff dough. Let rise for 7 hours. Roll out and cut doughnuts. Let rise 40 minutes. Drop into hot oil and cook until golden brown. Dip into a glaze of powdered sugar and enough water to make a syrup. Always cool standing up sideways.
Sift together flour, salt and baking powder. Melt butter and chocolate in pan over low heat. Remove and cool. Blend in sugar and eggs, one at a time. Beat 1 minute. Add nuts and dry ingredients. Mix well. Chill 15 minutes.
Cut shortening into flour and salt mixture until it forms pea sized balls. Add iced water to flour mixture until ball forms. Knead mixture slightly by hand and set aside in refrigerator while preparing the filling.
Mix the first 2 ingredients and pat into a 13 x 9 x 2-inch pan. Beat the eggs and powdered sugar in electric mixer for 15 minutes. Spread over graham cracker mixture. Cover in order with sliced bananas, crushed pineapple and Cool Whip. Top with pecans and maraschino cherries. Refrigerate overnight.
Cook macaroni. Brown and drain hamburg; add garlic, green pepper and sauce. Cook over medium heat for 6 to 8 minutes. Combine all ingredients. Sprinkle with Parmesan cheese. Serves 4.
Spray bottom and sides of crock-pot with nonstick oil. Put all ingredients in crock and mix well. Cook on low 8 to 9 hours. Serve with noodles or rice.
Cut tomatoes in half and remove seeds. Heat oil in a skillet ans saute tomatoes (cut side down) for three minutes. Add garlic and saute till tomaotoes are tender. Turn and sprinkle with salt and pepper. Place tomatoes on a serving plate. Toast bread crumbs till golden in a skillet and sprinkle over tomatoes.
Cream sugar and shortening. Add egg and sorghum; beat well. Add sifted dry ingredients alternately with thirds of the sour milk. Beat until smooth after each addition. Chill dough before rolling on well floured surface. Roll dough in 1/4-inch sheet and cut with a 4-inch cutter. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
*If using self-rising flour, only use 1/4 teaspoon of soda and omit the salt and baking powder.
Beat eggs and sugar. Add cup of oleo.	Dissolve soda in sour cream and add to mixture. Add vanilla. Add flour and beat well. Chill overnight. Roll out on floured board. Cut with cookie cutters and bake at 350° for 10 to 12 minutes or until brown on bottom.
Preheat oven to 450°. Break eggs in bowl and whip until combined. Add potatoes, sugar, salt and spices. Blend well. Add half and half, then stir well. Ladle this filling into the pastry shell. Bake for 15 minutes at 450°, then reduce heat to 300° and bake approximately 30 minutes longer or until a toothpick inserted 1 inch from the pie's center comes out clean. Remove pie from oven and cool on rack.
Wash and place potatoes in a large saucepan. Add other ingredients, fill pot with water to cover potatoes. Boil until potatoes are done, about 15 minutes. Remove from heat, let set in seasoned water for about 2 hours. Bring to a boil before serving. Serve with butter, salt, pepper, and sour cream.
Preheat oven to 375°. Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 1/2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead 5 minutes on lightlly floured surface. Cover and let rest 5 minutes. Spray large cookie sheet with nonstick cooking spray.
Combine onion, cheese, crumbs and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in an 11 3/4 x 7 1/2-inch baking dish. Pour margarine over chicken; bake at 350°, 55 to 60 minutes or until golden brown. Yields 4 servings.
Mix all ingredients together. Cook on low heat. Beat egg whites until firm and add 4 teaspoons sugar and beat again. Pour into unbaked pie shell and bake at 350° until egg whites are golden brown.
Make small balls of dough; roll in cinnamon and sugar mixture. Bake on ungreased pan at 400°.
Layered: Crumble the cauliflower into small enough pieces to eat. Place thin sliced red onion on top of cauliflower. Crumble bacon on top of onion. Spoon mayo on top of bacon, about 1/2-inch thick. Then sprinkle Parmesan cheese 1/2-inch on top of mayo. Do not mix yet. Cover and place in refrigerator overnight; before serving, mix. Serve cold.
Cream sugar and butter. Add eggs and beat well. Add flour and whipping cream alternately. Add vanilla. Put into greased, floured tube pan. Bake in preheated oven at 350 degrees until done (approximately 1 1/2 hours).
Beat eggs, sugar, oil, and vanilla. Add zucchini, then add flour sifted with salt, baking powder and cinnamon. Add 1 cup nuts (more or less). Bake in two greased and floured loaf pans for 1 hour or until done at 350°. If using glass pans, reduce oven temperature to 325°.
Adjust rack to center of oven and heat to 400°. Spray a baking sheet with cooking spray and set aside.
Combine the beans, broth, garlic and 1 onion in soup pot. Bring to a boil. Lower heat and simmer 2 1/2 to 3 hours. Saute the other onion in the margarine until tender. Add the chilies and seasonings. Mix well and add this to the cooked beans. Add the chicken and simmer at least 1 hour to blend flavors. This may be served with grated sharp Cheddar cheese and cornbread.
Clean broccoli and remove stems. Cut into 1/2-inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2 to 4 minutes. Add chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low. Add broccoli, half and half, salt and pepper. Heat, but do not boil. Serves 8 to 10.
The Colonel claims that his chicken is "finger lickin' good," this recipe should pull rank on the colonel every time.
Combine first six ingredients and pour into casserole dish. Set aside. Combine remaining ingredients. Spoon over potatoes (spread) and cook at 350° for 35 minutes.
Mix cornbread, milk and oil. Stir in beaten eggs, both cans of corn, sugar and 1 1/2 c. cheese. Pour mixture into a greased 11 x 13 inch pan. Bake at 400° for 25 minutes then top casserole with remaining cheese and bake 20 minutes more. Can be served warm or cold.
Boil butter, cocoa and Coke; remove from heat. Add sugar and vanilla. Beat well; if a little stiff, add a little water.
Combine sugars, oil, eggs and cream. Add soda, spices, salt, oatmeal, nuts, raisins and 1 cup flour. Mix thoroughly. Add remaining flour, beating after each cup. These cookies should not spread, but remain upright. Drop by tsp. onto lightly greased cookie sheet. Bake in 375° oven for 10 minutes. These cookies are soft and will remain that way if stored in tightly covered container.
Drain the oil from the tuna fish. Flake it with a fork and add the rest of the ingredients. Blend well and serve on crispy lettuce leaves. Add sliced tomatoes, if desired. Makes 2 to 3 servings.
Mix to directions on box, except cut back 2 1/2 tablespoons water and add 3 tablespoons of creme de menthe. About 3 drops green coloring can be added for color. Bake and cool. Spread Hershey's fudge topping. Top with Cool Whip that has 3 drops of green coloring folded in and 2 tablespoons creme de menthe.
In skillet, brown ground beef. Set aside and if necessary, pour off fat. Combine okra, onion, tomatoes and tomato sauce in Dutch oven or large saucepan. Saute for 10 minutes. Add meat and seasonings to vegetables, mixing well. Simmer over medium heat about 20 additional minutes. Serves 4 to 6. Excellent with corn bread.
Sprinkle chicken generously with garlic salt. Roll each piece in cornstarch. Dip into beaten eggs. Saute in small amount of cooking oil until brown.
Mix dry ingredients; set aside. Cream sugar and margarine. Add egg; mix well. Add milk; mix well. Add dry ingredients; mix well. Add vanilla; mix. Cover and chill overnight.
Dilute soup with milk. Place chicken in baking dish, cover with Swiss cheese. Add other ingredients. Bake at 350° for 1 hour.
Melt chocolate and mix with condensed milk. Pour mixture into pie crust. Top with pecans. In a separate bowl, mix cold milk with pudding mix. Spoon 1 1/2 cups of the pudding mixture over the pecans in the pie crust. To the remaining pudding, add half of the Cool Whip. Mix and spoon into the crust. Top with the remaining Cool Whip. Refrigerate 3 hours. Makes 10 servings.
Saute onion and bell pepper. Mix all ingredients in casserole except cheese. Put grated cheese on top and bake 45 minutes at 400°.
Grate on fine side of grater the cayenne peppers into the avocado, which is already mashed. Add all other ingredients. Blend together well. Taste for flavor; if you want it more spicy, add more grated pepper for desired taste. You may use jalapeno or other hot peppers, but they don't give the same good flavor that cayennes do. Store any leftovers in small tightly covered container in fridge. Makes 4 servings. Preparation time: 0:30.
Mix sugar, milk, margarine and vanilla. Work in pecans. Melt wax and chocolate together. Let cool. Roll candy balls and drop in chocolate. Place on wax paper to cool.
Marinate vermicelli overnight in lemon juice, oil and Accent. Add chopped onions, celery, bell pepper, olives, pimentos and mayonnaise. Salt to taste. Refrigerate.
Cut chicken into pieces. Put ingredients together with 1 stick of melted margarine. Cook at 350° for about 30 minutes or until crackers are brown and casserole is bubbly.
Place all ingredients in a glass jar or covered container. Shake well to make sure everything is well blended.
Mix all ingredients together. Chill to improve flavor. Serve on crackers or thin slices of rye bread. You'll love this even if you think you don't like salmon!