HumbleIntelligence/food-ner-1-Million huggingface dataset:
There are bound to be some readers who can remember when wash day meant heating water in a black iron pot and using strong lye soap and a rub board to get clothes clean.
Mix together flour, baking soda, salt, 1 teaspoon vanilla, eggs, 2 cups sugar and pineapple. Pour into greased and floured 9 x 13-inch pan. Sprinkle on brown sugar, coconut and pecans. Bake at 325° for 25 minutes. Mix butter, milk, 1/2 cup sugar and 1/2 teaspoon vanilla; pour over cake as soon as it comes from oven.
Combine sausage and cheese. Add Bismix. Roll into small balls and place on ungreased baking sheet. Bake for 30 minutes. Serve hot or cold.
Cook rice according to package directions, but do not let it dry out completely. Should be moist.
Bring sugar and syrup to a boil. Turn stove off. Add peanut butter; mix well. Add cornflakes. Stir them in. Spoon out on foil or wax paper.
Cook broccoli according to directions. Saute onions in butter. Mix all ingredients together. Bake in buttered casserole dish uncovered at 350° for 1 hour. To make a main dish out of this, add chicken with a small amount of broth.
Mix together yeast and water; let stand 5 minutes. Add and mix the salt, sugar, oil and flour (1 1/2 cups at a time). Shape and let stand in pan for 15 minutes. Bake in 350° oven with your favorite pizza sauce or toppings. Makes one pizza.
Cook bacon until lightly browned. Add onions and cook until tender, about 5 minutes. Chop clams. Add enough water to clam liquid to make 2 cups. Stir flour into onion mixture until blended. Gradually stir in clam mixture and cook, stirring constantly, until mixture is slightly thickened. Stir in potatoes, salt and pepper. Cover and cook until potatoes are tender, about 10 minutes. Add clams, milk, butter or margarine and cover and cook until heated through for about 5 minutes, stirring often. Makes 10 cups or 5 servings.
Place blueberry pie filling in 1 1/2-quart shallow casserole. Dot with butter or sprinkle with cinnamon.
Combine eggs, sugar, oil and pumpkin in a large mixing bowl. Mix well. Sift together the flour, salt, baking soda and spices. Add flour mixture and pecans to pumpkin mixture. Combine just until blended. Do not overmix. Fill muffin liners 3/4 full. Combine an additional 1/4 cup sugar and 1/2 teaspoon cinnamon and sprinkle on top of muffins. Bake in a preheated 350° oven for 30 minutes. Makes 48 muffins.
Cut up chicken; salt. Roll each piece in flour and place in roaster. Lay 4 or 5 slices of bacon, 1/2 onion (sliced) and celery leaves on top. Cover with water and bake for 3 hours.
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in seasoning mix and water; heat to boiling. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes. Spoon beef mixture onto chips and top with remaining ingredients.
Mix together; let stand 15 minutes. Roll thin and round into a number of pieces. Drop in hot oil for approximately 3 minutes. Serve hot.
Cook macaroni; drain. Add chicken, peas, diced celery, diced onion, pimientos and chopped sweet pickles. Mix well.
Blend soups, broth, chilies and salsa. Layer chips, chicken, soup mixture and cheese in a casserole dish. Repeat layers until all are used, topping with grated cheese. Bake at 350° for 30 minutes or in crock-pot on low for several hours.
Melt caramels and milk in double boiler. Add pecans and mix well. Drop and shape on wax paper and let harden. Melt chocolate and paraffin in double boiler. Dip candies in chocolate with toothpick and piece on wax paper to harden.
Add butter or margarine and maple syrup to the egg. Beat until smooth. Stir in nuts and chocolate chips. Sift together flour, soda and salt. Add to mixture. Drop by teaspoon onto greased pan. Bake at 325° for 8 to 10 minutes.
In medium saucepan, combine	sugar,	cocoa and salt; blend in	water.	Cook over medium heat, stirring constantly, until mixture boils. Boil and	stir 2 minutes. Add milk. Stir and heat to serving temperature. Do not boil. Remove from heat; add vanilla. Beat with rotary beater or wire whisk until foamy.
Mix margarine and Crisco. Blend in sugar. Gradually add flour and eggs; mix well. Add flavoring and blend well. When mixture is smooth, add Seven-Up. Mix until blended. Bake at 325° for 1 hour and 15 minutes.
Sift flour and soda; add oil and sugar substitute. Mix well until light. Beat eggs; add remaining ingredients. Beat well. Pour into tube pan. Bake at 350° for 60 or more minutes.
Put all ingredients into skillet and cook until potatoes are done. Add cornmeal and cook until brown.
Mix all ingredients well. Chill preferably overnight to allow flavors to blend. Use within a week. Yield: about 1 1/2 cups.
Warm tortillas and place in a 4 or 5-inch container to bake for 8 to 10 minutes. Cook meat, then add taco seasoning and water. Heat. Set aside. Bring milk to a boil and add cheese, stirring until cheese melts. Add jalapeno peppers, if desired. Keep warm. Place tortilla bowls on plate. Divide lettuce, tomato and onion equally. Top with equal portions of meat, then cheese sauce. Place 2 olives in each bowl. Makes 4 servings.
Mix and press into a greased 9 x 13-inch pan. Be sure to press some of the crust up the sides of the pan.
In a mixing bowl, combine the first 8 ingredients. Add beef and mix well. Shape into 2-inch balls. In a skillet, melt the shortening over medium-high heat. Brown meatballs. Place in a casserole dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45 to 50 minutes. Makes about 8 servings.
Wash spinach leaves and snap off stems. Spin dry in a salad spinner or drain on paper towels. Slice red onion or green onions; put aside. Slice hard-boiled eggs in the egg slicer twice, turning them the second time. Tear spinach leaves in small pieces; add onions. Pour on salad dressing (recipe below) and toss. Top with egg and bacon.
In a bowl combine cranberries with enough hot water to cover and soak 5 minutes. Drain and pat dry with paper towels. Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until a dough forms (takes a while!). Stir in cranberries and pistachios. Turn dough onto lightly floured surface. Knead several times and divide dough. Working on large greased and floured baking sheet, with floured hands, form each piece of dough into log, 13 inches long and 2 inches wide, flatten top. Arrange logs three inches apart on sheet and brush with egg wash. Bake in preheated oven for 30 minutes at 325° and let cool on the baking sheet on a rack for 10 minutes.
Combine all ingredients in a large mixer bowl. Mix at low speed until well blended. Drop by teaspoons into colored sugar or decorettes; roll to coat. Place on ungreased cookie sheet; if desired, flatten with bottom of glass. Bake at 350° for 10 to 12 minutes. Let stand 1 minute, then remove from cookie sheet.
Mix the Parmesan cheese and bread crumbs together. Salt the chicken breasts and roll in mixture. Fry in oil until brown on both sides.
In large bowl, mix cabbage, onion and carrot. Set aside. Boil for 3 minutes the sugar and vinegar. Cool mixture by placing pan in sink in cold water. Add oil and celery seed. Pour marinade over vegetables and allow to sit out for about 6 hours, stirring occasionally. If made in the morning, store in refrigerator by evening.
Peel, dice and salt cucumbers. Set aside. In a small bowl, beat yogurt with a little water. Combine cucumbers and yogurt. Chop the mint leaves and sprinkle on top. Serve chilled.
Cover 8 x 8-inch baking dish with brown sugar 1/2 inch thick. Beat yolks together with sugar until smooth. Place pineapple over sugar (brown). Put 1 cherry in center of each pineapple.
Mix all ingredients in large mixing bowl. Beat with electric mixer on high for 3 minutes or until well blended. Pour into 9-inch pie pan. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 40 minutes, or until knife inserted comes out clean. It will form its own crust.
Melt chocolate in the top of a double boiler. With a wooden spoon, stir in cream, rum and butter. Remove from heat. Holding strawberry by the stem, dip into chocolate, covering the tip and one side of the berry. Place strawberries, chocolate side down, on a baking sheet lined with waxed paper and chill.
Combine cream cheese, taco seasoning mix, sour cream and picante sauce and mix well. Spread 2 tablespoons, approximately, cream cheese mixture evenly over each tortilla. Sprinkle evenly with cheese, black olives and onions. Roll tortilla up tightly. Cover rolls with plastic wrap, refrigerate 2 hours. Slice each roll into 1/2 inch slices. Serve with picante sauce for dipping.
Bring sugar and syrup to a boil. Remove from heat; stir in peanut butter and butter. Stir until smooth. Pour over cornflakes and stir until the flakes are well coated. Drop by spoonful on waxed paper. Stand until slightly cool, then press together (not too firm or they will lose their gloss).
Mix lemon juice and condensed milk. Add other ingredients and pour into pie crusts. Chill.
Put salt, pepper and seasoned salt on hamburger meat. Mix the rest, all in well. Cook about one hour. Drain. Add ketchup on top and cook a little longer. Cook at 350°.
Sift together flour and nutmeg. Set aside. Cream butter. Gradually add sugar to the butter and cream well. Blend in egg, vanilla and rum flavoring. Add gradually to the dry ingredients and mix thoroughly.
Cook macaroni as directed on box. Fry hamburg lightly. Salt and pepper. Add vegetable soup and both cans of tomato soup, plus two cans of water. Heat through and serve.
Mix all ingredients but ginger ale. Put in gallon container and freeze (ice cream but is good). When ready to serve, add ginger ale. Serves about 25.
Add all ingredients except 1 quart of vinegar in heavy cooker, stirring constantly. Slowly add remaining vinegar as needed to keep mixture from sticking and thin enough to cook. Will thicken when cool. Cook for 45 minutes to 1 hour.
Combine graham cracker crumbs, peanut butter, powdered sugar and margarine. Spread in a baking pan. Melt chocolate bits and spread over top of peanut butter mixture.
In a mixing bowl, cream together sugar and softened butter or margarine until light and fluffy. Add eggs; beat well. Stir in chocolate syrup and flour until blended. (Batter will look curdled.) Stir in nuts. Pour mixture into a greased 13 x 9 x 2-inch pan. Cool slightly; top with Chocolate Glaze. Cut into bars.
Preheat oven to 350°. Arrange chicken in a large shallow pan. Melt butter or oleo in saucepan. Stir in honey, mustard, curry powder and salt. Cook until heated through. Brush over chicken. Bake 1 1/4 hours or until golden brown.
Mix together Ragu and hamburger. Boil shells halfway. Mix cheese, egg, salt and pepper. Stuff mixture in shells. put half the meat sauce in baking dish. Lay stuffed shells on sauce and top with remaining sauce. Bake until bubbly hot at 350 degrees.
Beat egg whites until frothy. Gradually beat in white sugar until stiff and glossy. Stir flour, baking powder and salt into another mixing bowl. Add brown sugar, oil and half of milk. Beat 1 minute on medium speed. Add remaining milk, egg yolks and flavoring. Beat 1 minute more. Fold in egg whites and pecans. Bake in greased and floured pans at 350° for 35 to 40 minutes for two 8-inch layers or 30 to 35 minutes for oblong 13 x 9 1/2-inch pan.
Pat 1/2 of mixture into 9 x 13-inch pan; remaining will be sprinkled on top.
Blend and fold together until all completely mixed. Will be slightly sticky. Bake in preheated oven at 350° for 12 minutes.
Blend and let come to a boil the sugar, juice from fruit cocktail and pineapple, jello and water. Cool.
Grind potatoes. Add rest of ingredients and fry in skillet with a bit of oil. Brown on both sides. Serve plain or with applesauce or whatever.
Cut steak into small strips and brown in skillet in small amount of vegetable oil. Drain. Put uncooked rice in a 9 x 9-inch casserole. Pour soup on top of rice. Add butter and place steak on top. Bake 1 hour at 350°, covered.
Preheat oven to 375°. In a large frypan, brown ground beef, onion and green pepper; drain fat. Stir in tomato sauce, beans, cumin seed, garlic salt and salt; simmer while preparing crust.
Mound apples in buttered pie plate (tin) and pour orange juice over them. In separate bowl, combine the sugar, flour, spices and salt. Cut in butter until the mixture is crumbly. Sprinkle over apples. Bake at 375° for 45 minutes until apples are tender and topping is crisp. Serve warm with cream.
Grind or finely chop tomatoes and peppers. (I use my food processor.) Mix with cabbage and onions. Sprinkle with salt and let stand 4 to 5 hours. Drain and rinse. Add the six remaining ingredients. Mix well and bring to a boiling point. Simmer 5 minutes. Pour into jars and seal. Cold pack for 5 minutes. Opened jars keep for many weeks in the refrigerator.
Mix all ingredients in a bowl. Flatten the meat loaf out in a small pan and take more ketchup and spread evenly on top. Bake at 375° for 30 minutes. (The more hamburger, the more ingredients and the bigger the pan, the longer it takes to cook.)
Sift together the first 5 ingredients. Add remaining ingredients. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Combine dry cake mix, Butter Buds liquid and 1/4 cup Egg Beaters. Reserve 1 cup of mixture. Pat remaining mixture into 9 x 13-inch casserole that has been coated with Pam no-stick cooking spray. Bake at 350° for 15 minutes.
Coat a large skillet with cooking spray. Place over medium-high heat until hot. Add diced onion, celery, green pepper and garlic; saute until tender. Stir in tomatoes, paprika, chili powder, cumin and red pepper. Cover; reduce heat and simmer 15 minutes. Add chicken; cover and simmer 15 minutes. Serve over hot vermicelli. Serves 4.
Cut ends off zucchini. Slice in half lengthwise. Cook in boiling water until softened. Scoop out the centers, leaving 1/2-inch walls. Mix zucchini centers with remaining ingredients. Mound into zucchini boats. Bake at 350° until hot.
Mix in bowl in order given. Pour into greased muffin tins. Bake at 350° for 20 to 25 minutes. Makes 16 muffins.
Beat eggs with a fork, add rest of ingredients and stir. Spread on a 15 1/2 x 10 1/2-inch jelly roll pan and bake at 350° for 30 to 35 minutes. While hot, ice with:
Brown pork chops. Mix together rice, water and soups. Pour mixture into 9 X 13 pan that has been prayed with nonstick spray. Lay pork on top and cover with foil. Bake for 1 hour - 1 hour 15 minutes at 350°. You can substitute chicken breasts for pork chops.
Melt margarine. Place flour and pecans in a mixing bowl. Pour melted margarine over flour mixture and blend well with a fork. Spread mixture into a 13 x 9-inch pan and bake for 20 minutes at 350°.
Combine ingredients. Bake in 1 1/2-quart casserole at 350° for 50 to 55 minutes.
Make dough stiff enough to roll on small balls. Do not press flat; will flatten while baking. Usually is right amount of flour. Do not overbake.
Heat oven to 450°. Cut shortening into flour with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll into a rectangle. Mix remaining ingredients; reserve a 1/4 cup. Spread remaining pecan mixture over rectangle. Roll up. Pinch edges to seal. Cut into 6 inches. Spread remaining pecan mixture over biscuit tops. Bake for 15 to 17 minutes or until lightly golden brown.
Melt butter and brown sugar in medium saucepan. Add chicken, turkey or ham and cook until browned. Cool. Combine cooked shells, meat mixture, grapes or apples and cheese in a large bowl. Drain pineapple, reserving 2 tablespoons of juice. Add mayonnaise, sour cream, pineapple and juice and salt. Blend well. Chill. Makes 6 servings.
Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half of this mixture in an 8 x 8-inch greased baking dish. Cover with cranberry sauce. Top with balance of mixture. Bake 45 minutes at 350°. Serve hot in squares, topped with ice cream.
Cream the sugars and shortening together; add eggs and vanilla; mix well. Blend and add flour, soda, coconut and peanuts. Mix well again. Form into balls. Place on greased cookie sheet. Bake in a preheated 350° oven for 10 minutes.
Mix butter, peanut butter, and sugar together. Cool. Roll into small balls. Using a toothpick, dip peanut butter balls in chocolate and wax that have been melted in double boiler. Place balls on wax paper to cool. These freeze well.
Position rack in lower third of oven; preheat to 350°. Grease a 12 cup Bundt pan or a 10 x 4-inch tube pan; dust with flour.
Stir all ingredients together and pour into ungreased pan. Bake at 350° for 30-35 minutes.
Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley and uncooked rice overnight. Take 2 cups of bean soup mix. Cook beans in 3 to 4 quarts of water with soup bone, onion, clove of garlic, can green chilies and tomatoes, salt and pepper. Cook until beans are done, 2 to 4 hours. Sprinkle with grated cheese and serve with hot buttered cornbread.
Put butter and milk in a heavy saucepan over low heat. Combine cocoa, flour and sugar. Add to milk mixture. Stir constantly until it thickens. Add vanilla.
Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites. Serve immediately or chill until ready to serve.
Preheat oven to 425°. Grease a 2-quart baking dish. Brown sausage and onion; drain well. Combine eggs, cornmeal, corn, milk and oil; mix well. Pour half of mixture into prepared baking dish, then sprinkle with sausage and cheese. Pour other half of cornmeal mixture over top. Bake for 30 to 40 minutes.
Roll pie crust out thin and cut in 1 x 3-inch strips. Bake at 425° for 10 minutes. Remove and immediately take stick of butter and swipe on hot crust. Cap and wash berries and slice thin slices. Add sugar to taste. At serving time place 3 to 4 pieces of crust in bowls and pour berries on top, adding whipped cream. Delicious!
Heat oven to 375°. Beat sugars and margarine. Add egg and vanilla. Beat until light and fluffy. In separate bowl, mix flour, salt, soda and spices. Slowly add to creamed mixture. Stir in oats. Add chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet (I use thick aluminum sheet). Bake 9 to 11 minutes. Remain on cookie sheet for 1 minute. Cool on wire rack. Makes 4 dozen.
Melt butter in a 7 x 11-inch shallow baking dish. Sift together dry ingredients; add milk and stir well. Pour this mixture into the baking dish; do not stir. Top with peaches, including juice; sprinkle allspice and lemon peel over peaches, but do not stir. Bake in 350° oven 40 minutes or until golden brown. Serve warm with cream. Serves 6 to 8.
Brown the sausage. Drain grease off. Lay bread on the bottom of 13 x 9-inch baking pan. Lay the cheese on top and then spread the sausage on that. Sprinkle green onions on top. Make two layers, if necessary. Mix together the beaten eggs, milk, half and half, salt, pepper, Worcestershire, nutmeg, thyme and rosemary. Pour into casserole. Cover and store in refrigerator for 10 to 12 hours. Bake in 325° oven for 50 to 60 minutes.
Peel and dice tomato. Cut avocado in half and remove from skin with a spoon. Mash avocado with lemon juice. Stir in other ingredients. Very tasty!
In a medium saucepan, saute onions and bacon until onions are tender; drain. Stir in the green beans and seasonings. Cover and heat thoroughly. Serve over Success| rice. Makes 4 servings.
Mix all ingredients and beat well. Pour into a well-greased and floured 9 x 13-inch pan. Bake for 30 to 35 minutes in 350° oven. Cool.
Boil unpeeled whole potatoes. Boil eggs. Drain and cool. Peel potatoes and eggs. Cut into cubes. Combine potatoes, eggs and drained vegetables. Mix with equal parts mayonnaise and Durkee's famous sauce. Add 1/4 to 1/2 reserved liquid. Mix all. Chill before serving.
Use 9 x 13-inch casserole dish. Put in chicken. Top with vegetables. Mix broth and cream of chicken soup. Pour over chicken and vegetables. Mix flour, margarine and milk; pour on top of casserole and bake at 450° for 30 minutes.
Melt butter in baking dish. Put all other ingredients, except fruit, in the butter; but do not mix. Pour in fruit. Sprinkle with sugar (about 3/4 cup). Bake 5 minutes at 450°, then reduce to 350° and bake 45 more minutes.
Mix the lemon jello and 1 cup hot pineapple juice, then chill until syrupy. Add the celery, nuts, mayonnaise and Dream Whip or Cool Whip. Put in a Pyrex dish and let set until firm. Cut in squares.
Mix all together. Judge the amounts for the spices and vanilla by taste, beginning with 1/2 teaspoon.
Quarter onions and cover with butter and garlic salt. Wrap each individual onion in aluminum foil and cook on barbecue grill for around 45 minutes or until onions are tender. You may also bake in oven at 350° for 45 minutes or until tender.
Blend lemonade, orange juice, apple juice and ginger ale. Add sherbet and stir just a few times. Add strawberries (do not defrost). Enjoy.
Halve squash lengthwise and remove strings and seeds. Bake, covered with foil, until tender, about 25 minutes in a 375° oven. Scoop out flesh, leaving about 1/4-inch shell. Mash squash well. Saute onion in butter until soft and mix with squash, walnuts, rice, eggs and seasonings. Heap squash mixture into shells and bake 10 to 15 minutes in a 350° oven. Top with cheese in the last few minutes. Serves 6.
Mix well. Form into balls. Bake at 350° for 25 minutes or until done.
Mix flour, margarine and sugar in mixer or with fork. Then add ground nuts. Pour in 9 x 13-inch pan. Bake for 15 minutes at 375°; cool.
In a 13 x 9-inch pan, dissolve jello in the boiling water. Stir in fruit and 2 packages of Dream Whip (mixed according to package directions). Pinch chunks of cake into mixture. Mix well and pat down with spoon. Mix remaining 2 packages of Dream Whip and spread on top. Sprinkle with coconut. Chill.
Mix liquids, then add butter, sugar and pecans. Pour in unbaked pie shell. Bake at 450° for 10 minutes and at 350° for 35 minutes.
Simmer franks in water 5 minutes. Drain and slice diagonally. Combine with remaining ingredients and heat thoroughly.
Blend in blender. Pour in ice cream maker. Fill rest of freezer can with milk (about 1 1/2 inches from the top of can). Stir well. Place lid on. Pack with alternating layers of ice and salt.
Combine chicken, soup and sour cream in bowl. Mix well. Stir in crushed crackers. Spoon into baking dish. Drizzle with butter. Bake at 250° for 30 minutes. Yields 8 servings.
Cream butter and brown sugar. Add egg and salt, mixing thoroughly. Stir in sour milk and vanilla. Sift flour with soda. Add to creamed mixture. Add rhubarb. Pour batter into greased 9 x 13-inch pan. Sprinkle with mixture of sugar and cinnamon. Bake at 375° for 30 to 40 minutes.
Grease a 10-inch tube or Bundt pan. Sprinkle pecans in pan. Place still frozen rolls in pan. Sprinkle with 1/2 box of pudding mix. Pour melted margarine over rolls. Combine brown sugar and cinnamon and sprinkle over all. Cover with wax paper and set in cold oven overnight. In morning, bake at 350° for 20 to 30 minutes. Dump immediately.
Melt butter and beat eggs. Drain whole corn. Combine all ingredients; stir. Add corn muffin mix last. Pour into 7 x 11-inch dish. Bake at 375° for 35 to 40 minutes.
Slowly sift pectin into crushed berries. Set aside 30 minutes, stirring occasionally. Add corn syrup, stirring well. Gradually stir in sugar. When sugar is dissolved, add lemon juice.
Pour fruit and juice in baking pan (8 x 12-inch) or similar size. Preheat oven to 325°. If using peaches or pears, chop into small pieces. Add 1/2 to 1 c. water and sugar to fruit. Stir to dissolve sugar. Put fruit into oven; heat to boiling in the baking pan. Mix together flour, 1 cup sugar, milk, baking powder and salt. Batter will be thin. Pour over boiling fruit. Do not stir. Bake at 325° until crust is brown and cooked through. Batter will rise to the top and form a crust on top. Watch to see that it doesn't boil and adjust oven accordingly. Bake 30 to 40 minutes.