HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all loaf ingredients well and top with topping. Bake, uncovered, at 325° for 1 1/2 hours.
In the top of a double boiler, melt morsels. Add peanut butter, nuts and potatoes. Stir. Spoon out onto wax paper. Chill in freezer for a few minutes, or until firm. Serve.
Beat eggs, sugar and oil well. Sift flour, cinnamon, baking powder, baking soda and salt together and add to oil, sugar and egg mixture. Then stir in zucchini, nuts, vanilla and raisins. Bake at 350° for 1 hour and 15 minutes.
Mix ingredients together. Pour into unbaked pie crust. Cook in a 450° oven for 10 minutes, then finish cooking in a 325° oven for 1 hour.
Line an 8-inch square pan with foil. In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave at High (100%) for 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan.
Dissolve Jell-O in boiling water. Add vinegar and sugar. Chill until syrupy. Fold in pineapple, cheese and whipped cream. Pour into 1-quart mold. Chill until thoroughly set. Serves 6 to 8.
Wash, core and cut apples into bite-sized pieces. Sprinkle lemon juice over apples. Add nuts and raisins and mix well. Stir in mayonnaise thoroughly. Chill before serving.
Wash and tear romaine into pieces. Drain olives. Drain artichoke hearts and cut into large pieces. Toss all ingredients together.
Saute onion in butter. Cook broccoli as package directs. Mix all ingredients together. Place in buttered casserole dish. Bake at 350° for 30 minutes.
Mix beans together, don't drain. In skillet, cut bacon in strips. Start cooking, but don't brown. Leave some grease on. Add the rest of ingredients. Heat through; pour over beans and mix well. Bake at 350° for 45 to 60 minutes with no lid. Yummy.
Cut 1 milk carton in half. Cover it with 1 can of vanilla icing. Put cookies on to make windows and a door. Make the roof with raisins or cookies. Use a Tootsie Roll for chimney. Use a green lollipop for tree.
Sift flour, cornstarch, salt and sugar in top of double boiler; stir in 2 cups boiling water and place over other part of double boiler and boil until custard leaves the side of pan, then add egg yolks and cook 5 minutes. Turn off heat and add vanilla and butter. Pour in baked pie shell; cover with meringue and bake in moderate oven until brown.
Blend butter, sugar, eggs, vinegar and vanilla. Stir in coconut, pineapple and pecans. Pour into 9-inch pie shell and bake at 325° for 50 to 55 minutes.
Beat shortening; add sugar until fluffy. Add eggs and beat well. Sift flour, baking powder, baking soda and salt together. Add flour mixture alternately with mashed bananas. Beat until smooth. Bake in greased pan at 350° for 1 hour and 10 minutes.
Combine ingredients. Grease a 9 x 13-inch pan with butter. Pour mixture into pan. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Mix together and pour into pie crust. Pies will be high and delicious. Refrigerate 4 hours before serving.
Add salt, garlic and oregano to chili sauce. Place strips of pork (2 x 6-inch) in the chili sauce and marinate 24 hours. To prepare, cut into small pieces and fry in fat. Add chili sauce to cover and cook until pork is done, approximately 1 hour at 400°.
Heat oven to 350°. Generously grease bottom of loaf pan, 9 x 5 x 3-inches. Stir all ingredients in pan with fork until moistened; beat vigorously 1 minute. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf, pressing gently to loosen. Remove from pan.
Break cauliflower into sections. Cook for 10 minutes in boiling, salted water; drain well. Combine cauliflower with 2 tablespoons of butter, onion, cheese, sour cream and salt. Spoon into a 1 1/2-quart casserole dish.
Melt chocolate morsels with sugar and salt over hot water. When melted, take from fire and add egg yolks. Cool 5 minutes while you beat the egg whites. Add beaten egg whites and let cool completely, then mix in Cool Whip. Tear cake into bite size pieces; put half in pan and put about half the chocolate mixture over it. Add rest of cake, then rest of chocolate. Sprinkle nuts on top and store in refrigerator overnight or several hours.
Do not drain fruit. Mix all ingredients and put in mold or 9 x 12-inch pan.
Beat butter and sugars together. Add eggs, vanilla and peanut butter. Stir in oats. Stir in remaining ingredients. Roll into balls and flatten on lightly greased cookie sheets. Bake for 8 to 10 minutes at 350°. Makes 6 dozen cookies.
Mix all ingredients except 1 can tomato sauce. Shape and put in oblong pan. Bake at 350° for 1 hour and 10 minutes. For last 30 minutes, add 1 can tomato sauce, if desired.
Mix all dry ingredients and rub into brisket. Put brisket into crock-pot. (May have to cut or fold over to get it to go in, if so, be sure fat side is on top.)
Stir shortening just to soften; add sugar. Then sift in 4 dry ingredients, 1/4 cup milk and bananas, mixing until well blended. Add eggs, nuts and remaining milk. Add vanilla. Beat until well blended again. Pour into layer pans and bake at 375° for 25 minutes.
In food processor, finely chop all vegetables. Place in saucepan. Simmer until thickened. Use on tacos, spaghetti sauce. Can be cooked in large quantity and canned in jars. Refrigerate.
Cream margarine and sugar; add eggs and vanilla. Sift dry ingredients together and add alternately with evaporated milk to sugar mixture, just until mixture holds together. Divide in 6 equal portions; roll one portion at a time on waxed paper. Sprinkle with a little flour, sugar and cinnamon;	roll into a circle. Spread fig jam on half and fold other half over	the jam using	wax paper. Bake on greased sheet at 350° for 30 to 40 minutes. Sprinkle more cinnamon and sugar on top before baking.
Combine sour cream, chestnuts, mayo, soup mix and onions. Mix well. Add spinach. Cut small pieces, leaving just a shell. Use to dip all fresh veggies (bite size). Plus the pieces of torn bread.
Melt butter; add Karo syrup and baking soda. Mix well and pour it over carrot cake. Serves 12.
Melt margarine. Add flour and brown lightly. Add garlic, onion, shallot bottoms, green pepper, celery and tomato sauce. Cover and fry about 1 hour. Add 3 cups water and simmer for several hours. Mixture should be creamy and thick when tails and fat are added. Add tails and fat. Cook 15 minutes, until it tails are tender. If mixture thins, thicken by adding 2 tablespoons cornstarch, mixed with 1/4 cup water. Add onion tops and parsley. Pour into pie shell or serve or rice.
Place 1 cup wild rice into 4 cups boiling water for 30 minutes. Drain. Repeat this process twice more for a total of 3 times. Add remaining ingredients to wild rice. Bake at 350° for 30 minutes, covered. Then remove cover and bake for additional 30 minutes.
Preheat oven to 350°. Cut meat into serving size pieces. Pound flour, salt and pepper into meat and brown well. Arrange in 3-quart casserole. Place vegetables on top. Sprinkle with onion soup mix and add water. Cover and bake at 350° for 2 hours. Gravy may be made from liquid before serving. Serves 8.
Cut any excess fat away from chicken breasts. Season both sides of chicken breast pieces with the salt, pepper and garlic salt.
Salt and pepper pork chops and brown in a large skillet. Remove the chops and using the drippings make a thin gravy using flour and water. Stir in applesauce. Return chops to skillet. Scatter onion slices over and around chops. Cover and simmer for 1 hour or until chops are tender. Lightly season as desired. With mashed potatoes and a vegetable, this is a wonderful meal for a cold winter night.
Mix milk and cherry pie filling. Stir by hand. Stir in cool whip. Drain pineapple thoroughly. Add pineapple to above items. Then add nuts if desired. (Drink the juice.)
Stir all ingredients till blended. Cook on hot griddle until edges are dry. Turn and cook until golden.
Cook all except soda in heavy saucepan over medium-high heat until hard crack stage (295° to 300°) or until peanuts pop open and syrup begins to brown. Remove from heat and add soda. Stir quickly and pour in hot buttered pan. Break pieces off outer edge as candy cools.
Wash cubed pork with the juice of a lime. Place in an earthenware jar or crock. Mix vinegar with garlic, thyme, hot pepper, salt and cloves. Pour over pork and completely cover with liquid. Refrigerate, covered, for 2 days. Remove pork from marinade. Heat oil in frying pan and fry pork until brown, about 10 minutes. Serve hot. Serves 6 to 8.
Sift together dry ingredients. Beat remaining ingredients. Fry in a hot, well-oiled frying pan until light golden, turning once.
Dissolve yeast in water. Set aside. Combine flour, 1/2 cup sugar, baking powder and salt. Stir in milk, 5 tablespoons melted butter, vanilla and yeast mixture. Pat dough into 11 x 12-inch rectangle on lightly buttered baking sheet. Arrange plum wedges slightly overlapping to cover top of dough. Brush plums with remaining 1 tablespoon melted butter. Combine 1/4 cup sugar and cardamom. Sprinkle evenly over top of cake. Bake at 375° for 30 to 40 minutes, or until center tests done. Cool to warm and serve. Makes 16 servings.
Layer in order in an airtight container and chill for 24 hours. Mix before serving.
Cut loaf of French bread in half, lengthwise. Mix tomato paste, Parmesan cheese, onion, olives, oregano, salt and pepper together in a large bowl. Add raw hamburger meat to mixture and spread over bread. Place on a baking sheet. Bake at 400° for 20 minutes. Remove from oven. Top with tomato slices and green peppers, alternating. Top vegetables with sliced cheese. Bake 5 minutes. Slice and serve warm.
Brown sausage and drain. Add both eggs, cook until done; eggs will look scrambled. Add barbecue sauce and chili beans, stir until heat completely. Spread grated cheese on top.
Put a couple squirrels into a cast-iron pot and cover with 1 quart of water laced with tarragon vinegar. Simmer 2 hours. Then dice a stalk of celery, 1 onion, a carrot and dump in. Add generous teaspoon curry powder, bay leaf and salt. Simmer until meat drops off bones, about 2 hours. Fish bones out, add 2 medium diced potatoes and toss in a bunch of parsley. If a cupful of mushrooms is handy, toss them in, make sure mushrooms are handy. Simmer 1/2 hour. Eat hearty.
Brown steak in hot oil. Add soy sauce, salt and 1/4 c. water. Cover and cook 45 minutes. Add peppers and onions and cook for 15 minutes. Combine cornstarch and 1 cup water. Stir into steak mixture. Cook until slightly thick. Serve steak over hot cooked rice. Yield: 4 servings.
Melt chocolate over hot, not boiling, water. Mix butter, sugar, milk and vanilla. Beat in egg. Add chocolate, stirring until blended. Stir in marshmallows and nuts.
Saute onion in a small amount of oil. Add bread crumbs and crisp a little. Combine all with salmon. Bake in a greased casserole for 30 to 45 minutes at 350°. This is a dieter's delight.
Brown ground chuck and onion. Drain. Add remaining ingredients. Simmer for 2 hours. Serve with grated cheese, chopped green onions and sour cream.
Heat oil in a large skillet and saute onion until soft, add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley. Stir until well blended. Bring to a boil, reduce heat and simmer 15 minutes. Place 4 corn tortillas in a 9 x 13-inch baking dish. Pour 1/3 of the chicken mixture on top. Spread evenly. Layer 1/3 of cheese and 1/3 of olives on top. Repeat layers 2 more times, ending with olives on top. Bake, uncovered, 30 to 40 minutes at 350°.
In a large mixing bowl, combine sugar, flour, soda, baking powder, cinnamon and salt. Stir. Add oil, eggs, buttermilk, prunes and nuts. Stir together until mixture is smooth. Pour into two large loaf pans (greased) or 3 small ones and bake at 300° for 1 hour.
Butter a 9x13 casserole dish. Butter bread on both sides and place six slices in bottom of casserole dish. Combine chicken, eggs, mushrooms, olives, mayonnaise and chopped onion and place on top of bread. Cover with remaining slices of buttered bread. Mix together soup, sour cream and sherry. Spread topping over casserole. Bake in 325 degree oven for 30 minutes.
Boil chicken until done. Cut into small bites. Boil macaroni separately until done. Heat milk in large pot; do not let burn. Heat slowly. As milk heats, add butter to melt. Add salt and pepper. Add chicken pieces and drained macaroni.
Mix flour and shortening. Add salt, sugar and lemon. Add eggs last. Save egg whites to brush on top of unbaked cookies. Mix together well. Roll out to cut into cookies. Brush on egg whites and sugar/walnut garnish or any sprinkle of your choice to the top of the cookies. Bake in a 375° oven until light brown, 10 minutes maximum.
Preheat oven to 350°. In medium bowl beat egg yolks. Stir in condensed milk, lemon juice and rind shell. In small bowl beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing the edges carefully of the shell. Bake 10 to 15 minutes or until meringue is golden brown. Cool before serving. Refrigerate leftovers.
Cut up any vegetables desired such as cucumbers, tomatoes, green onions, green pepper, broccoli, cauliflower, carrots, in small pieces. Mix all together and let set for a day. Mix occasionally.
In a small bowl, combine the sugar and coffee; stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1 gallon punch bowl. Stir in milk. Add scoops of ice cream; stir until melted. Yield: about 1 gallon.
Cook spaghetti, drain.	Saute onions and mushrooms in butter in a large pan. Add flour, salt, seasoning and pepper. Stir well. Cook 1 minute, stirring constantly.	Add broth. Cook until thick. Add cream and stir until smooth. Add chicken and place half of spaghetti in a greased 2 qt. casserole dish. Spoon half of chicken mixture over spaghetti.	Repeat. Bake at 350 degrees for 20 minutes. Sprinkle with cheese and return to oven and bake for 5 minutes.
Sift flour, 1 tablespoon sugar and salt together; blend with Crisco. Add enough milk to egg yolk to make 2/3 cup liquid and add to first mixture. Blend and refrigerate an hour or overnight. Roll 1/2 dough. Use plenty of flour and place in a 10 x 12-inch pan. Put corn flakes on crust. Put the sliced apples, then 1 cup sugar and cinnamon. Top with rest of dough. Bake at 400° for 40 minutes, until brown. Mix powdered sugar and lemon juice; pour on pie while hot. Serve hot or cold.
In a boiler, bring soup to a boil. Keep over heat and add milk, pepper and tuna. Mix well. Add cheese and stir until melted. Pour noodles in a lightly greased casserole dish. Pour soup mixture over noodles. Top with extra cheese. Bake at 400° for 30 to 45 minutes. Serve with a tossed salad.
Cut apples in medium dice pieces. Do the same with the bananas. Cut grapes in half. Mix in a big bowl. Add 1 to 1 1/2 bowls of Cool Whip. Mix thoroughly. Serve chilled. Great for salad or dessert.
Mix all ingredients together in a bowl. Then freeze. Set out 30 minutes to 1 hour before serving.
Mash bananas to a thin batter.	Add sugar and eggs; mix well, then add melted butter. In a separate bowl, sift the salt, soda and flour together. Pour banana mixture into the flour bowl and mix well together. Bake in a tin loaf at 350° for 50 to 60 minutes.
Beat cream cheese and sugar until light and fluffy. Beat in peanut butter and milk until smooth. Fold in whipped cream. Pour into chocolate or graham crust. Chill. Delicious!
In large skillet, cook celery and green pepper in butter until tender-crisp. Stir in tomato paste, soup, sour cream, chiles, salt and pepper. Heat thoroughly. Add rice. Turn into a buttered, shallow, 2-quart casserole dish.
Cream the sugar, shortening and eggs. Sift dry ingredients and add vanilla. Roll out. Cut and bake in a 350° oven for 10 to 12 minutes.
Wash, core and quarter apples. Melt butter in skillet. Add apples and sugar. Cover and cook until done (stir occasionally).
Mix thoroughly margarine or shortening, sugar, egg and molasses and add flour, baking soda, salt, cinnamon, cloves and ginger. Mix and roll into small balls, then roll in sugar and put on ungreased cookie sheet. Bake in 375° oven for 10 minutes.
Sift all dry ingredients together. Add oil, 3 eggs, vanilla and the pecans which have been chopped and floured. Mix well. Pour into 2 loaf pans which have been greased and floured. Bake for 1 hour at 350°.
Preheat oven to 325°. Grease and flour tube pan. Combine sugar, eggs, oil, vanilla, lemon juice, salt and soda. Add flour, apples and nuts; mix well. Bake in preheated oven 1 hour 15 minutes. Check after 1 hour. Cool on rack. Ga. Ga.
Slice onion and green pepper thin. In a large frying pan, heat oil; add onion, green pepper and sprinkle with a little oregano, salt and pepper. Cover and simmer until tender. Cut frozen steaks in thin strips. Push onions and pepper to one side; add 1/2 of the steaks. Cook until almost cooked. Cut 1 slice cheese in 1/2 and lay on top of steak to melt a little. Cut sub roll open. Spread with mayonnaise or butter. Put steak and cheese on, then some onion and green pepper. Close roll and cut in 1/2. Repeat for second roll. Makes 4 (6-inch) subs.
Mix well the	first 4 ingredients, then add remaining ingredients. Mix and roll into 1-inch balls. Bake 10 to 12 minutes at 350°.
Mix together and bake at 250° for 2 to 2 1/2 hours.
Combine all ingredients, except cheese and onions. Place in a buttered 2-quart casserole. Top with cheese and onions. Bake at 350° for 20 minutes or until golden. Serves 6 to 8.
Brown hamburg. Add 1 large onion, spaghetti sauce, stewed tomatoes and mushrooms. Cook until onion is tender. Meanwhile, cook seashells until done.
Cut top off eggplant lengthwise. Scrape out the inside, leaving about 1/2 inch around sides and bottom of shell. Boil eggplant meat in salted water until it is tender. Drain completely and chop. Saute chopped onion in butter and add chopped parsley. Mix with eggplant and mushroom soup; add seasonings. Mix with enough crumbled crackers to make a good stuffing consistency. Pile filling back into eggplant shell. Sprinkle with cracker crumbs and dot with butter. Bake at 375° for 30 to 35 minutes.
Heat the blueberries and sugar until sugar melts. Place blueberry mixture into a greased 9 x 13 glass pyrex. Cover this with the pineapple. Sprinkle the cake mix over this mixture. Drizzle the melted margarine over the cake mix and top with the nuts. Bake at 350° for 40 minutes.
Cook rice in boiling water until partly done. Mix all ingredients, except cabbage. Separate cabbage leaves; wash and parboil in salty water until slightly tender. Cool cabbage leaves. Take big spoonful of meat mixture and put in center of cabbage leaf and roll up. Place in baking dish that tomato soup or sauerkraut has been adding. Bake in 325° oven until meat is done, about 1 hour. Cover when placing in oven.
Brown meat; spoon off excess fat. Add next 4 ingredients. Simmer, uncovered, 30 minutes. Cook noodles in large amount of boiling, salted water. (Add 1 tablespoon cooking oil to noodles to keep them from sticking together.) Drain noodles when tender. Beat eggs; add remaining ingredients. Layer half of noodles, Ricotta filling, half of cheese and half of meat sauce. Bake at 375° for 30 minutes.
Melt chocolate chips and oleo in double boiler over hot water. Remove from stove; stir in marshmallows and nuts. Turn out onto a sheet of buttered foil that is lined with coconut. Roll into a roll. Or, line a loaf pan with buttered wax paper and coconut. Pack candy into pan; let cool. Cut into slices.
Pour milk over bread and let stand until bread is soft. Add eggs, sugar, salt, cinnamon, raisins and vanilla. Mix. Pour into greased baking dish. Sprinkle with nutmeg. Bake in a moderately slow oven (325°) for 1 hour and 15 minutes or until lightly browned and a silver knife, when inserted, comes out clean. Serves 6.
In shallow dish, place flour. In large, shallow baking pan, place margarine and insert in heated oven until melted. Dip chicken, one piece at a time, in flour, turning to coat, then place, skin side down, in margarine in baking pan. Bake, uncovered, in 425° oven for 30 minutes. Turn chicken. Bake 15 minutes longer.
Mix by hand the first 6 ingredients (including pineapple juice). Pour into a 9 x 13-inch greased cake pan. Mix brown sugar and nuts. Sprinkle on top of cake. Bake for 30 minutes at 350°. While cake is cooking, mix remaining four ingredients in a saucepan. Bring to a rolling boil and pour over cake as soon as it comes out of the oven. Serve warm.
Mix graham cracker crumbs and butter; press down in baking dish. Save some crumbs to sprinkle on top. Bake just a little and let cool. Dissolve jello in 1 cup of boiling water; cool to lukewarm. Beat cream cheese and whipping cream until very stiff; add sugar, pineapple, vanilla and fruit cocktail.
Cook macaroni according to package directions.	Drain.	Add remaining ingredients; mix well. Put in casserole dish and top with French fried onion rings. Bake at 375° for 30 minutes, covered until last 10 minutes of baking.
Combine all ingredients and mix thoroughly. Place in a saucepan over low heat and cook until butter melts, stirring constantly. Keep warm in a double boiler until ready to use on barbecued meats or as a sauce for barbecue sandwiches. Makes 1-3/4 c. sauce.
Brown onion, green pepper and meat in a little hot fat. Add drained beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, dash of paprika and dash of cayenne. Cover. Simmer 1 1/2 hours, adding reserved bean liquid or water, if needed. Makes 6 servings. Serves 6 to 8. Cooking time is 1 1/2 hours.
Mix together and pour into a buttered casserole dish. Bake at 350° for 45 minutes.
Prepare rotini as directed on package; drain. Add tuna, peas, celery, radishes, onion, pimento and dressing. Cover and chill. Before serving, toss gently. Serves 6 to 8.
Crush Oreo cookies in food processor until they resemble dirt. Mix cream cheese and Cool Whip together until smooth. Layer in plastic or glass flower pot (9 x 13-inch pan if you do not have a new unused flower pot). Start layers with crushed Oreos, then cream cheese mixture, then chocolate pudding ending with enough Oreos to cover the entire top. Chill and serve with a spade or spoon. If you serve this in a flower pot, stick plastic or silk flowers in the top of it. It's a great conversation piece.
Chop all finely; put in large bowl with lid and pour dressing ingredients one at a time over top without mixing.
Combine all four ingredients and press into casserole dish. Bake at 375° for 1 1/2 hours or until done.
Add water to raisins and simmer until about 1/4 cup liquid remains. Add vinegar and butter; cool. Mix sugar, flour and salt; stir into raisins. Pour in unbaked pie shell. Cover with top crust. Bake at 450° for 10 minutes. Reduce heat to 375° and bake 25 minutes longer.
Preheat oven to 350°. Combine tomato sauce, sugar, vinegar, and mustard in a bowl. Mix well and set aside. Combine remaining ingredients with 1 cup sauce mixture in a bowl. Mix well. Place in lightly greased 1 1/2-quart casserole. Pour remaining sauce evenly over loaf. Bake 1 hour or until done.
Cook sliced squash and onion in salted boiling water 5 minutes. Drain. Combine soup and sour cream. Stir in carrot. Fold in squash and onion. Combine stuffing and butter. Spread 1/2 of stuffing in 12 x 9 x 2-inch pan. Spoon vegetable mixture on top. Spread remainder of stuffing on top. Bake at 350° for 25 or 30 minutes. Makes 6 servings. This is a great dish for a crowd.
Cook chicken in skillet until no longer pink. Remove chicken from pan; drain all but 1 tablespoon oil. Add zucchini, peppers, mushrooms, onion and garlic to skillet. Cook and stir over medium-high heat until crisp-tender. Add chicken and spaghetti sauce. Cook until thoroughly heated. Add the cheese. Cook and stir just until cheese melts. Pour sauce over cooked spaghetti. Sprinkle with parsley.
Let set 90 days. Heat lids. Open and wash through 2 or 3 waters. Slice round and cover with 2 cups sugar. Stir until dissolved. Let set overnight. Put in jars.
Cream shortening and sugar; add eggs, one at a time, and beat. Add bananas and nuts. Add dry ingredients. Bake at 375°.