HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease cookie sheet. Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients, except preserves and powdered sugar, just until moistened.
Mix sugar, water and corn syrup. Cook to 265° on candy thermometer. Beat egg whites until frothy. Gradually add dry Jell-O. Beat until mixture holds peak. Slowly add hot syrup while continuing to beat. Beat until candy loses its gloss. Stir in nuts and coconut. Drop into small mounds on foil.
Salt and pepper chicken breasts and roll in flour. Brown on top of stove in small amount of Crisco. Add a little butter when browning. Dilute can of cream of chicken soup with 1/2 cup milk. Put in heavy skillet with tight lid. Heat to a boil, then reduce heat to low and cook approximately 1 hour. Test with fork after 45 minutes.
Place sugar, flour, mustard and cider vinegar in saucepan; mix well. Bring to a boil. Cook and stir for 2 minutes (after it starts to boil). Remove from heat and add onion. Add slowly and beat briskly as you add salad oil and celery seed. Keeps in refrigerator a long time. Shake before using.
Mix all ingredients in blender until well blended. Makes 2 1/2 cups.
Brown meat and onions; drain. Start with a layer of noodles and continue with other ingredients. Layer in this order until all is used up. Bake until all is done. Noodles will bake done.
In large pot, boil broccoli until soft. Cut potatoes into cubes. Pour broccoli and potatoes into baking dish. Pour in remaining ingredients. Crush crackers and spread over mixture. Bake at 350° for 25 minutes.
Cream butter, gradually add sugar; add eggs. Combine dry ingredients; add to cream mixture, alternating with milk. Stir in lemon rind, fold in berries and pour in loaf pan. Bake for 55 minutes at 350°.
Whip all ingredients together. Put in unbaked pie shell. Bake at 325° for 1 hour or until a knife inserted in the middle comes out clean.
Crust: Mix flour, margarine and pecans and press in baking dish. Bake at 350° until light brown (about 15 minutes). Cool completely.
In a greased 9 x 13 x 2-inch casserole, place 1/2 crushed tortilla chips. Saute onion until tender and add both soups, milk and picante sauce. Cook over low heat until well blended. Spoon half of soup mixture over Tostitos chips, then sprinkle with 1 cup chicken and half cheese. Repeat layers. Bake at 350° until hot and bubbly, about 20 to 25 minutes.
The day before serving, combine lemon juice, lemon rind and sugar. Mix well. Refrigerate, covered.
Place onion in shallow pan. Put chicken on top, single layer with skin side up. Sprinkle with salt and pepper. Mix other ingredients and pour over chicken. Bake, uncovered, at 350° for about 1 hour.
Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until thick and lemon-colored (about 5 minutes). Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10-inch tube pan and bake at 325° for about 1 1/2 hours or until cake tests done.
Work together with fingers. Pat dough into small cakes, 1/2 to 3/4-inch thick. Bake on ungreased sheets at 325° for 25 minutes. Turn oven up to 350° and brown for 5 minutes. Watch closely, so they don't get too brown. Cut immediately on cookie sheet and cool. Store in airtight container. Makes 4 to 5 cakes. Doubles easily.
Stir hot water into Jell-O; add lemon extract. Let cool and set until slightly thick. Whip milk until thick. Add sugar gradually. Fold into Jell-O. Pour into graham cracker crust. Use 10 x 13-inch pan. Serves 24.
Work all together in bowl with your hands. Roll in a ball in crushed nuts. Refrigerate or freeze. Good at holiday time!
Simmer for 15 minutes and let cool the raisins and water. Cream the sugar, shortening and cold water. Add flour, salt, cinnamon, nutmeg, cloves and baking soda. Add raisins and juice (if needed). Mix up real good. Pour in 10-inch tube pan. Bake 1 hour at 350°.
Generously butter a 9 x 9 x 2 inch pan; set aside. In a heavy 3 quart saucepan melt the butter. Add sugar and dash salt; stir thoroughly. Stir in corn syrup. Gradually add condensed milk; stir constantly. Cook over medium heat, stirring occasionally, to 245° (firm-ball stage), for 15 to 20 minutes (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Pour into buttered pan. When cool, cut into squares with a wet, sharp knife. Wrap each piece in clear plastic wrap. Makes about 2 1/2 pounds.
Crush berries one layer at a time. Measure fruit packed solidly in cup; if slightly short add water. Put into 6 to 8-quart pan. Measure sugar and set aside.
Combine the orange and lemon juices with the cider and dissolve the powdered sugar in the mixture thoroughly. Just before serving, add the carbonated grape juice and serve in iced glasses. Serves 5.
Combine sugar, butter and milk in a large, heavy saucepan. Bring to a boil and allow to boil for 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and peanut butter; stir until melted. Spread in a buttered 13 x 9 x 2-inch pan. Allow to cool. Cut into squares when firm. Yields 3 pounds.
In medium size bowl, place margarine and onion. Cook 3 minutes on High. Add whipping cream, flour and seasoning. Cover with Saran Wrap and cook 2 minutes. Stir and cook 3 minutes. Serve on cooked noodles.
Preheat the oven to 400°. Cut the squash in half and remove seeds. Sprinkle the cut sides with salt. Place cut side down on a baking dish and bake for about 40 to 50 minutes, until easily pierced with a fork.
In large Dutch oven, cook onions in butter until tender. Add corn and jalapenos. Mix well and heat for 7 minutes. Add cheese and stir until melted. Add cooked rice. Spoon into 9 x 13 casserole dish and bake in 350° oven for about 25 minutes.
In large pan, melt butter. Add onion and celery. Cook until tender. Add flour and make a roux. In separate pan heat clam broth. Add roux to broth. Whisk until thickened. Whisk into pan the clams, bouillon cubes and bacon. Cook for 20 minutes. Add potatoes. Let stand 20 minutes. Heat half and half in separate pan. Add to chowder. Stir and serve immediately.
In bowl, stir together first five ingredients. Stir in water and egg until smooth. Pour corn oil into large skillet to depth of 1/2-inch, filling no more than 1/3 full. Heat over medium heat to 375°. Dip vegetables a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towels.
Heat oven to 375 degrees. Grease sheet cake or casserole pan. In a large bowl, sift together flour sugar, baking powder and salt. Stir in caraway seeds. Cut in butter until coarse cornmeal stage. Stir in raisins. Place milk, egg and baking soda in small bowl; beat together until well blended. Turn onto floured board; knead 3 minutes until smooth. Shape into ball. Place on baking sheet or casserole. cut an X 1/2 inch deep into the top. Beat egg white and water together; brush on top of dough (optional). Bake 60-65 minutes. Cool 10 minutes; remove from pan and cool on rack completely. Enjoy with your favorite soup, stew or chowder.
Combine milk, pudding mix, sour cream and half of the Cool Whip. Beat until thick. Layer bottom of large baking dish with vanilla wafers. Pour half of the pudding mixture over wafers. Slice bananas on top. Add remaining pudding. Place wafers around edges and crumble some on top. Finally, top with remaining Cool Whip.
Mix Crisco and margarine. Add sugar. Cream until smooth. Add eggs, one at a time. Beat well. Add flavoring. Mix cocoa with flour. Add flour and milk. Mix well. Pour into large tube pan. Bake at 325° for 1 1/2 hours. Start with cold oven.
Cook onion in a little hot fat until golden. Add meat and seasoning. Brown. Add drained beans and soup. Put in 1 1/2-quart casserole. Mash potatoes. Add milk, eggs and seasonings. Spoon in mounds over meat. Bake at 350° for 30 minutes. Makes 6 servings.
Place 6 slices of bread (trimmed) in lightly greased 9 x 13-inch baking dish. Cover with slices of cheese. Add layer of chipped ham, cooked and	crumbled bacon or browned sausage meat. Add another layer of cheese. Beat 6 eggs; add 3 cups of milk, salt and pepper. Pour over	layered mixture. Refrigerate overnight.	Bake at 325° for 45 to 50 minutes.
Add sugar gradually to margarine; cream until fluffy. Add syrup and salt; beat well. Beat in eggs, one at a time. Stir in coconut and oats. Pour into pastry shell. Bake at 350° until knife inserted in center comes out clean, 50 minutes. Cool.
Dissolve yeast in warm water. Heat to lukewarm the cottage cheese and butter. Add yeast to lukewarm cottage cheese mixture. Mix all dry ingredients together. Stir dry ingredients into wet mixture to form a soft dough. Place in bowl in warm place; let rise to double in bulk (about an hour). Punch down and place in greased loaf pan. Let rise a second time for about 30 minutes. Bake at 350° for 45 minutes.
Mix broccoli, corn and onion with egg, salt and pepper. Put in casserole. Toss bread crumbs with melted butter and put on top. Top with raw bacon cut in 1-inch squares. Bake 1 hour at 350°.
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender. Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens. Add salt and pepper to taste.
Melt oleo and add broccoli and onion. Saute and cover until onion is transparent and broccoli cooked. Add soup, cheese, milk and cooked rice. Bake at 350° for 30 minutes.
Bake for 1 hour in 350° oven. Makes 2 loaves.
In 9-inch iron skillet, fry bacon crisp. Reserve 2 tablespoons fat and throw rest away. Heat oven to 350°.
Spread soft ice cream in baked pie crust. Put in freezer. Mix pumpkin, sugar, spices, salt and nuts. Beat whipping cream until stiff. Fold into pie mixture. Pour over ice cream in pie shell. Freeze several hours. Remove 10 to 15 minutes before serving.
Combine eggs, milk and then add cracker crumbs. Set aside until absorbed. Add remaining ingredients, except cheese, to mixture. Stir well and place in a quart casserole (round or square). Sprinkle with cheese. Bake at 350° for 45 minutes. Serves 4 or 5.
Dissolve yeast in 1 pt. luke warm water, add sugar and mix up sponge using flour, enough to be not runny, not thick. When it rises, put in salt and lard and mix up stiff and knead until dough is smooth and easy to handle. Let rise, punch down, rise again and make out loaves. Let rise and bake about an hour at 325°. Loaves will come loose from pan when done.
Brown meat. Add onion and green pepper. Saute. Pour off extra grease. Add remaining ingredients. Mix together in bean pot or big Pyrex dish. Bake 1 hour at 350°.
Put into 9 inch square casserole dish and cover with 1 can of mushroom soup. Bake covered for 1 1/2 hours at 350 degrees.
Mix all ingredients and bake at 350° for 45 minutes. Serves 4 to 5 people.
Cook shrimp in 2 quarts of water for about 30 minutes. Shell shrimp and save the broth. Cover bottom of a large pot with oil and add okra, onions, green pepper and garlic. Cook over low heat, stirring frequently until vegetables are done. (Vegetables are done when okra stops roping.) Add tomatoes and stir to blend. Add shrimp broth, oyster liquid, bay leaf and seasonings. Add shrimp and crab meat and simmer 45 minutes. Add oysters and cook until done, approximately 10 to 15 minutes. Serve in gumbo or soup bowls over rice.
Cream butter and sugar. Beat in eggs, one at a time. Stir in pineapple, break up bread and fold in. Bake in greased 1 1/2-quart casserole dish for 1 hour at 350°.
Beat eggs, sugar and oil together. Add vanilla, flour, nuts and apples. This will be thick. Bake at 325° in tube pan or loaf pan for 1 1/2 hours in tube pan or 35 to 40 minutes in loaf pan.
Cream butter and brown sugar; add the vanilla and eggs and beat well. Mix the flour, Bran and baking soda together, then add this dry mixture alternately with water; beat well. Stir in chocolate chips. Drop by spoonfuls onto baking sheet. Bake at 375° for about 8 minutes.
Dip pork in beaten egg. Combine flour, Accent and salt in bag. Add pork and shake. In large skillet, heat enough oil to fry the pork. Fry pork for 6 to 8 minutes or until well browned. Remove and drain. In skillet, combine chicken broth, soy sauce, sugar, pineapple syrup, catsup and vinegar and bring to boil. Mix cornstarch (4 teaspoons) with 4 teaspoons cold water. Stir into sauce, cooking until it thickens. Add pork, pineapple, onions and bell pepper. Cook, stirring rapidly, for about 4 minutes. Serve with hot rice.
Mix all ingredients together (do not use electric mixer) and pour into well-greased Bundt pan. Bake at 350° for 50 minutes. Cool at least 30 minutes before turning out of pan.
Scrub cucumbers. Place a layer of dill on bottom of large ceramic bowl or crock. Cover with half the cucumbers. Add another layer of dill, then the remaining cucumbers. Add garlic. Top with final layer of dill.
Boil pineapple and sugar for 5 minutes. Add jello. Let cool. Mix whipped topping and cream cheese together until well blended. Add jello mixture. Put in glass dish and refrigerate until firm.
Put in a large pan. Cover with 3 tablespoons salt. Let stand one hour. Drain. Mix 2 cups sugar, 1 cup vinegar and 1 teaspoon celery seed. Pour over pickles. Let stand 3 days before eating.
Combine pie filling mix, milk, butter and chips in saucepan. Cook and stir the mixture over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Place plastic wrap lightly over pie to avoid skin from forming. Refrigerate 3 hours. Garnish with whipped topping and grated chocolate.
Warm the jar of marshmallow cream in hot water. Bake a yellow cake. Spread marshmallow cream on top of cake as soon as you take it out of oven (carefully). Let set. Melt the margarine, cocoa, milk and vanilla over low heat; stir well. Mix in the powdered sugar; pour over cake.
Soften cream cheese. Blend cream cheese, eggs, 1/2 cup sugar and 2 teaspoons vanilla together. Spoon into pie shell. Bake at 350° for 20 minutes. Mix sour cream, 2 teaspoons vanilla and 1/2 cup sugar together. Spoon over cream cheese mixture. Return to oven; bake at 400° for 5 minutes. Remove and chill thoroughly. Can top with your favorite fresh or canned fruit. Serves 6.
In a large skillet over medium-high heat, cook and stir green onion and garlic in margarine and oil 1 minute. Add shrimp; cook and stir until shrimp are pink. Add ReaLemon and salt; heat through. Garnish with parsley.
Line bottom of greased 9 x 13-inch Pyrex dish with croutons. Cover with sausage. Beat eggs. Combine remaining ingredients, except cheese. Pour over croutons and meat. Top with cheese. Cover and refrigerate overnight. Bake at 325° for 45 minutes.
Beat 1 cup of sugar and margarine until fluffy. Mix in egg whites. Stir in flour, oats and baking soda. On wax paper, press into a 16 x 12-inch rectangle. Spread combined pumpkin, 1/4 cup of sugar and spice over dough to 1/2 inch from edge. From narrow end, roll up dough. Sprinkle sesame seed around roll, pressing gently. Wrap in wax paper; freeze overnight or until firm.
Melt Milky Way bars in top of double boiler. Add syrup and Eagle Brand milk. Stir well. Cool. Add milk and pour into freezer compartment of 4-quart freezer. Add milk to fill line. Freeze as for regular ice cream.
Combine all ingredients. Form into small patties. Place in skillet of hot oil and fry until golden brown.
Mix together cheese and marshmallows at medium speed until fluffy. Add a splash of orange juice or lemon (optional). Serve with fruit.
Melt butter and cocoa in a pan. Stir in sugar. Add one egg at a time. Stir in flour and vanilla. Pour into a greased 9 x 13-inch pan and bake at 325° for 35 minutes.
Put chicken in casserole dish. Mix other ingredients together and pour over chicken. Bake at 375° for 40 minutes uncovered.
Do not dissolve gelatin. Add dry gelatin to the pineapple and cottage cheese. Stir to blend well. Fold in prepared Cool Whip. Chill mixture for 2 to 3 hours before serving.
Set out frozen strawberries to thaw. Cook the white cake mix, then set to cool. Pour the strawberry jello into a big glass bowl; set in refrigerator for 1 1/2 hours. Then cook the vanilla pudding. When that's all done, set white cake on top of jello. Spread pudding on top of cake. Then add strawberries and Cool Whip.
Add all ingredients together, except cheese; mix well. Grease an 8 x 4-inch pan. Add 1/2 cup cheese into bread mixture. Pour into pan. Spread other 1/2 cup cheese on top. Bake at 350° for 35 to 40 minutes.
Mix jello with boiling water. Add strawberries, pineapple and bananas. Pour half mixture in an 8 x 8 x 2-inch pan. Chill until firm. Add sour cream. Pour rest of jello on top. Chill.
Mix both kinds of cheese and set aside. Break spaghetti into 3-inch lengths. Cook and drain. Cook meat and drain off fat. Add onions and peppers. Put meat mixture into a large bowl. Sprinkle with salt. Gradually stir in soup, milk and 1 cup shredded cheese. Add cooked spaghetti. Pour into 9 x 13 casserole dish. Sprinkle remaining cheese over top. Bake, uncovered, approximately 1 hour at 350° until heated through. May be refrigerated overnight before baking. Serves 12 to 15.
In a large saucepan over low heat, melt margarine. Add onion and cook, stirring frequently, 15 minutes. Add flour and cook, stirring constantly, 1 minute. Add broth and pepper; bring to a boil.
Melt butter in 4-quart pot. Stir in onions and cabbage. Heat 2 minutes. Add water, cover and simmer another 10 minutes. Stir in veggies, tomatoes and seasonings. Simmer 10 minutes. If using frozen or fresh veggies, simmer until tender.
Cream butter and sugar. Add egg yolk. Sift flour and cinnamon together. Add flour to creamed mixture. Pat into an ungreased 15 x 10-inch jelly roll pan. Pour unbeaten egg white over entire surface; drain off any excess. Sprinkle nuts on tops, pressing in slightly. Bake 25 to 30 minutes at 350°. Cut into bars while still moderately warm.
Combine margarine, lemon rind, lemon juice, salt, 1 cup sugar and eggs in double boiler until thick. Cool. Place half of custard in baked pie shell. Top with half of the ice cream. Freeze, then add rest of custard and ice cream. Refreeze.
Mix all ingredients, refrigerate long enough to cool. Serve on lightly toasted slices of sourdough bread. (Use tuna packed in water.)
Put popped popcorn in a 13 x 9-inch pan. Melt butter, cinnamon, salt and sugar in a pan. Cook slowly just until the sugar dissolves (don't boil). Pour over popcorn; stir thoroughly. Put in a 300° oven for 15 minutes.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. Into a large bowl, measure first 11 ingredients. With mixer at low speed, beat ingredients just until mixed, constantly scraping bowl with rubber spatula. Increase speed to high. Beat 4 minutes, occasionally scraping bowl.
Dissolve pudding in crushed pineapple. Add fruit cocktail and mandarin oranges. Fold in whipped topping. Add marshmallows. Let sit several hours or overnight in refrigerator before serving.
Preheat oven to 375°. Brown sausage, onion and bell pepper; drain well. Cut biscuits into 1/4 pieces. Place pieces of biscuits from one can on bottom of Bundt pan. Spoon less than 1/2 of sausage mixture over biscuits, then add less than 1/2 of cheese. Repeat layers and bake for 25 to 30 minutes.
Cream butter and sugar; add egg yolks. Beat well. Add sour cream and baking soda. Mix well. Add flour gradually, then the beaten egg whites. Bake 1 hour and 30 minutes at 300°.
Blend butter, sugar, eggs and flavoring until light and fluffy. Sift together dry ingredients. Add alternately with sour cream to first mixture. Blend well. Drop from a teaspoon into greased baking sheet. Bake at 400° for 10 to 12 minutes or until evenly brown. Remove cookies to rack for cooling. Makes 6 dozen.
Cream shortening and sugar. Add egg yolks and vanilla. Beat well. Add sifted dry ingredients alternately with graham cracker crumbs and milk. Add nut meats. Fold in egg whites. Bake in two waxed paper lined 8-inch layer cake pans in moderate oven at 350° for 25 minutes. Put together with Cream Filling and frost with Brown Sugar Frosting.
Mix in casserole dish. Bake at 350° for 25 to 30 minutes.
Chop cabbage (not too fine). Mix cabbage, bell pepper and onions. Heat oil, sugar, vinegar, salt, celery salt and black pepper until sugar is dissolved. Pour hot mixture over cabbage mixture. Refrigerate for 24 hours. Makes 2 quarts. Will keep in refrigerator for several weeks.
Melt sugar and butter in skillet until golden brown. Add cream slowly and cook about 2 minutes. Add vanilla.
In a large bowl, combine whole wheat flour, white flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. In a medium bowl, mix together the egg white, whole egg, oil, zucchini and vanilla. Add this mixture to flour mixture, stirring the ingredients to combine them well. Stir in nuts and/or raisins and/or sunflower seeds, if desired. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake bread in a preheated 350° oven for 50 or 60 minutes, or until a pick inserted in the center of bread comes out clean. Yields 1 loaf.
Tear tortillas into halves. Set half of them aside. Cover bottom of casserole dish with the other half. Brown meat and onion together and season to taste. Add tomatoes to meat mixture. Mix well. Spread this mixture over tortillas in casserole dish. Spread beans over the meat. Slice cheese and cover entire casserole. Put second half of tortillas over cheese; spread mushroom soup over all (undiluted). Cover and bake at 350° for 45 minutes to 1 hour. Uncover for 10 minutes to brown.
Cut wieners into 1-inch pieces. Combine rest of the ingredients into saucepan. Bring to simmering boil and add wieners. Simmer until wieners are tender. Refrigerate overnight in sauce. Serve in chafing dish and use toothpicks to serve.
In small mixer bowl, beat cheese and mayonnaise until smooth. Stir in remaining ingredients. Chill. Serve with assorted fresh vegetables or potato chips. Refrigerate leftovers.
Place clams and 1/4 cup clam liquid in a 1-quart covered glass dish. Microwave on High 5 minutes. Stir cream cheese and butter into clams. Cook on High 1 1/2 to 2 minutes. Stir until smooth. Serve hot with crackers or chips. Makes 3 cups.
Cook the sugar and cream to soft ball stage. Add the dates; cook to firm ball stage. Add the nuts and salt. Cool. Beat until mixture can be formed into a roll. Wrap in wax paper. Chill; slice.
Break cauliflower into flowerets and cook in salted water until tender. Drain. While this is cooking, mix flour, salt, baking powder and eggs. Add enough water to make a real thin batter. Coat cauliflower in batter and fry real quick in hot salad oil on both sides. If any batter is left over, drop by heaping spoonfuls into hot oil and fry on both sides. Delicious!!! Drain on absorbent paper.
Mix all ingredients, except 1/2 the pecans. Form into a ball or log. Roll in remaining pecans to coat the outside. Chill and serve with crackers.
Put meat in 3-quart casserole dish. Sprinkle with garlic powder (you determine amount). In separate bowl mix together soup, dry soup mix and sherry. Pour over meat and mix. Cover casserole and bake at 325° for 2 hours. Serve over noodles.
Brown beef and onion. Cook macaroni and cheese. Add tomato sauce, corn, macaroni and garlic salt to the beef. Pour into large casserole dish. Sprinkle with cheese. Bake at 350° for 15 to 20 minutes.
Mix cake mix, 1 egg and butter together. Press into 9 x 13 (greased) pan, bring up on sides. Mix cream cheese, 2 eggs, powdered sugar, vanilla (can use lemon), pour in crust. Bake at 350° 35 - 40 minutes.