HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and water for 5 minutes; cool. Cut up bananas; cover with juice of lemons. Add oranges, crushed pineapple and fruit cocktail with juice. Pour in 13 x 9-inch pan and freeze. Cut in cubes; put in a tall glass and cover with 7-Up or ginger ale, if desired.
Mix egg white and water with a fork or whisk. Add sugar, salt and spices. Mix. Dip pecan halves. Lay face down on a buttered sheet. Bake at 250° for 50 minutes.
Grease medium size baking dish. Add a thin layer of crackers, crushed. Arrange a layer of oysters. Use half the margarine and dot over the oysters. Sprinkle with pepper. Repeat layers until all oysters are used. Be sure to top with a layer of crackers. Take oyster liquid, milk, rest of margarine plus Worcestershire sauce and heat in pan; do not let it boil. Pour over casserole until you can see the milk. Bake at 350° for about 20 minutes.
Brown meat, vegetables and seasoning. Make sauce of soup and sour cream. Stir into meat mixture and heat through. Serve over hot noodles.
In medium saucepan, combine sugar, milk, egg yolks and margarine. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in coconut, pecans and vanilla. Cool 15 minutes and spread on top layers of German chocolate cake.
Boil ham hock or salt pork in pot while washing greens. Add clean greens, onions and red pepper to meat. Cook for about 45	minutes to 1	hour or until done. Serve with corn bread, etc.
Beat cream mixture together and add 1 egg at a time, ending with flour mixture. Fold in mini morsels, then pour into greased and floured tube pan. Bake at 325° for 70 to 80 minutes. When done, sprinkle with powdered sugar.
Prepare cake mix as directed on box. Add apples; mix well. Bake in a greased pan at 350° for 30 minutes.
Cream shortening and sugar. Add molasses and egg; beat well. Sift flour, baking soda, cinnamon, cloves, ginger and salt. Add to first mixture. Mix well and chill. Form into one-inch balls and roll in sugar. Place on greased cookie sheet 2-inches apart. Bake at 375° for 8 to 10 minutes.
Mix milk and egg yolks well. Add margarine in saucepan. Bring to a boil. Add dry ingredients. Cook until thick. Remove from stove. Beat well. Add vanilla and coconut or cocoa depending on kind of pie.
Mix and spread in pan and sprinkle with chocolate chips. Bake at 350° for 30 minutes. Cut into bars. It's a favorite at the high school.
Cook sugar, sour cream, flour, cornstarch and eggs until thick. Put vanilla and raisins into mixture. Mix all together. Put in a baked pie crust.
In mixing bowl, combine melted butter and brown sugar. Add flour, rolled oats and pecans. Mix until crumbly. Pat on ungreased cookie sheet. Bake at 375° for 15 minutes. Remove from oven and break up mixture. Place half of crumbled mixture on bottom of 9 x 13-inch pan. Drizzle jar of butterscotch sauce over the crumbs. Spread ice cream on top. Drizzle chocolate sauce over all. Top with remaining crumb mixture. Freeze overnight. Cut into squares.
Soak the roast in milk overnight. This removes the blood which gives the venison a strong wild taste and also tenderizers the meat. Wash well and pat dry. Stuff with garlic and season with salt and pepper. Brown in a pot on top of the stove in 1/3 cup of oil until the meat is reddish brown. Remove the roast. Add 1 cup of water in the pot and bring to gentle boil. Scrape the drippings from the bottom of the pot. Boil until drippings are dissolved. In a small bowl, make a thin paste with 3 tablespoons flour and 1 cup of water. Slowly add to liquid already in pot. When well blended together, transfer roast and liquids to a crock pot. Cook on low setting for about 8 hours.
Wrap 1/2 slice bacon around each water chestnut; fasten with toothpick. Place water chestnuts in oven-proof dish; brush with mixture of soy sauce and sherry. Bake at 350° for 15 to 20 minutes. Yields about 20.
Beat cream cheese and mayonnaise. Stir in onions and mustard, horseradish and garlic salt. Stir in meat. Shape into a 4-inch ball. Refrigerate 3 to 4 hours. Serve with thinly sliced pumpernickel or party rye bread. Yields 2 cups.
Preheat oven to 350°. Mix all ingredients together until well blended. Batter will be very stiff. Place in two loaf pans and bake for 45 minutes.
Beat eggs on high for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured 15x10x1-inch pan. Top with finely chopped nuts. Bake at 375° for 15 minutes. Turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together, let cool.
Melt butter. Add apples. Sprinkle cinnamon and sugar over apples. Cover and cook over medium heat. Stir to prevent sticking. Cool until soft.
Heat oven to 250°. Melt butter or margarine and add pecans. Cook 15 to 20 minutes, until lightly toasted. Remove; cool and chop finely. Add other ingredients and mix well. Refrigerate overnight. Serve with your favorite crackers.
Mix mustard, flour and spices. Mix vinegar, warm water and honey. Combine; bring to a boil. Simmer for 2 minutes. Pack into clean jars. Press out any air pockets. Store in cool place. To keep fresh, add a slice of lemon on top.
Cream brown sugar and butter. Beat in eggs, one at a time. Dust fruit and nuts with 1/2 cup flour. Add spices and baking soda to the remaining flour and add alternately to egg and sugar mixture with milk and brandy. Add fruit and nuts. Drop by spoon onto ungreased cookie sheet. Bake 12 minutes at 375°.
Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper. In a large, nonstick pan, heat 1 tablespoon olive oil over medium-high heat. Cook 2 chicken cutlets 5 to 7 minutes or until cooked through, turning once. Remove chicken to a large serving platter. Keep warm. Repeat with the rest of chicken.
Mix all wet ingredients well and add dry ingredients. Last 5 minutes of baking, add 1 cup (or more) of grated Jack cheese. Bake 35 to 40 minutes. Use an 8 x 12-inch greased pan.	Bake in a 350° oven. Serves 6 to 8.
Spray pan with Pam. Put dry ingredients together; mix well and add the rest. Bake 1 hour at 325°. Let set in pan 5 minutes before dumping. Bake in loaf pan.
Rinse chiles; remove seeds and place 1/2 of the chiles in a layer in a greased casserole dish. Sprinkle with half of both cheeses; add remaining chiles and top with remaining cheese. Beat eggs, flour, milk and salt together until smooth. Pour over chili-cheese layers. Bake at 350° for 45 minutes.
Cook macaroni as directed; drain. Add oleo, cheese, milk and eggs to hot macaroni. Cover dish and top with grated cheese. Cook in 350° oven (start checking in about 30 minutes). Top will turn golden brown and it will not move when pan is moved.
Preheat oven to 400°. Place egg whites in mixing bowl (don't use plastic). Add cream of tartar. Beat at low speed until foamy. Add sugar, a little at a time, beating at medium high speed until soft peaks form. Spoon mounds of meringue around outer edge of pie filling. Spread carefully around edge, being certain that meringue touches inner edge of crust. Spoon remaining meringue over center of filling; spread to border. Bake 8 to 10 minutes, or until peaks are golden brown. Cool pie on wire rack.
Mix cocoa and butter. Stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Bake at 350° for 30 minutes.
Mix dry ingredients until well blended. Beat egg, vinegar and water in large bowl. Add dry ingredients all at once. Mix with large fork. Divide and roll out on floured board. Makes 2 (9-inch) single or 1 double crust.
In a paella pan or large skillet, fry chicken and rabbit. Remove. In same pan, cook pork. Remove. In pan, saute onion, green pepper and garlic. Add to the vegetables and chopped tomatoes. Add parsley. Re-add poultry and pork. Mix well. Add all seafood that has been washed. Fill pan with water and bring to a boil. Add 2 cups rice and saffron/turmeric and bring to second boil. Add peas. Simmer for 20 minutes or until rice is cooked. Garnish with red peppers, sliced lemons or sliced oranges.
Do not break rolls apart but slice lengthwise through center. Layer ham and cheese between layers of bread. Replace rolls in foil tray. Mix remaining ingredients and pour over rolls. Leave uncovered until butter sets; cover with foil. Bake, covered, 15 minutes at 350°. Rolls can be refrigerated 24 hours or frozen until ready for baking. After baking, cut into pieces. Makes 24 servings.
Cook celery, green pepper, onion and garlic in vegetable oil in Dutch oven until tender. Add broth, tomatoes, okra, crushed red pepper, gumbo file, salt and pepper. Cover and simmer 20 minutes. Place fish on vegetables. Cover and simmer 15 minutes longer or until fish flakes easily when tested. Serve with hot cooked rice. Makes 6 servings.
Mix all ingredients together. Bake for 25 to 30 minutes at 350°. Remove from oven and sprinkle cheese on top. Return to oven until cheese melts.
Mix flour and oleo as making a pie crust. Spread over bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Mix cream cheese and sugar, then add Cool Whip. Spread over crust. Mix pudding mix, milk and lemon juice until thick. Spread over cream cheese mixture. Spread leftover Cool Whip over top and sprinkle with chopped nuts. Chill. Serves 16.
Stir together the dry ingredients. Stir in carrots, raisins, nuts, coconut and apple. Beat together eggs, oil and vanilla. Add flour mixture and combine until thoroughly blended.
Mix sugar, cocoa, water and oleo in pan. Bring to boil and turn off heat. Add vanilla. Pinch off pieces of the biscuits one at a time and dip in mixture and put in Bundt pan. Pour rest of mixture over biscuits and bake at 350° until done.
Mix pie filling and pineapple in an ungreased 13x9 pan. Sprinkle dry cake mix over the fruit. Sprinkle the pecans over the mix. Place the slices of butter over the top and bake at 350 degrees for 50 minutes.
Mix and bake at 250° for 45 minutes, stirring every 15 minutes.
In top of a double boiler heat milk and chocolate morsels as well as butter. Remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Drop from a teaspoon onto wax lined baking sheet.
Boil until sugar dissolves. Let stand 4 minutes; stir in Certo and put in jars. (Turn jars upside down occasionally so that peppers will be evenly distributed throughout jelly when it jells.)
Drain pineapple. Reserve juice. Combine juice, ketchup, vinegar, brown sugar, cornstarch and soy sauce. Blend well. Heat oil in wok or skillet. Add chicken and stir-fry 3 minutes. Remove chicken. Add pepper and onion. Stir-fry 3 minutes. Add chestnuts and juice mixture. Cook, stirring, until boils and thickens. Add chicken and pineapple. Heat through. Serve over chow mein noodles.
Melt margarine. Combine 1 cup pecans and 1 cup of flour. Spread in bottom of 13 x 9-inch pan. Bake at 350° for 25 or 30 minutes.
Line deep bowl with wax paper. Set in 1 layer of cake into bowl. Set tall glass in center hole of cake. Pour slightly jelled lime jello/pineapple mixture (prepared as directed) into bowl. Let jell a few minutes. Put second layer of cake in bowl. Pour slightly jelled strawberry/strawberries mixture (prepared as directed) over second layer. Let set a few minutes again. Set third layer of cake on top. Cover with wax paper.
Brown sausage; drain. In large bowl, beat eggs. Add remaining ingredients. Mix well. Spoon into greased 13 x 9-inch pan. Cover; refrigerate 8 hours or overnight. Bake at 350° for 60 to 70 minutes or until knife inserted near center comes out clean. Refrigerate leftovers. Makes 10 to 12 servings.
Combine all ingredients (except roast) in a bowl and mix. Put chuck roast in large roasting pan and cover roast with the mix. Cover and refrigerate overnight. Put in a 275° oven, roast up to 8 to 12 hours. It is done when meat is very tender and shreds easily.
Beat egg yolks until thick. Add 1/2 cup of the sugar, salt and juice. Cook until thick, beating constantly. Soften gelatin in cold water; add to egg yolk mixture and stir until dissolved. Add rind and cool. Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar. Fold egg yolk mixture into stiffly beaten egg whites. Pour into baked pastry shell; chill until firm. Serve with whipped cream.
Melt the butter in a sauce pan, do not brown. Add Worcestershire sauce. Mix in the garlic salt and pepper. Put in the shrimp and mushrooms. Cook, stirring over medium heat for about 8 minutes. The shrimp should begin to turn pink. Stir to mix and add the parsley flakes. Remove from heat, cover and let sit for 4 to 5 minutes. Serve over rice.
Cook raisins and water until tender (about 10 minutes). Add 1 teaspoon vinegar. Blend together sugar, salt and cinnamon and add to the mixture. Cook until thick. Pour in a unbaked pie shell. Cover top with crust and bake at 350° until brown.
In 2-quart saucepan, whisk 1/2 cup of the water into soup mix until smooth. Gradually add remaining 1 cup water, mixing well. Over medium-high heat, heat to boiling, stirring constantly. Reduce heat to low; simmer, uncovered, 2 minutes, stirring often. Stir in cheese until melted. Serve sauce over French fries or vegetables. Makes 1 1/2 cups.
Saute onion and celery until tender. Add matzos. Combine remaining ingredients to matzo mixture. Pour into well-greased 1 1/2-quart baking dish. Bake at 375° for 30 minutes until firm.
Cook hamburger in pot; drain. Pour in other ingredients; cook 20 minutes. Pour into 9 x 13-inch pan or dish. Mix 1 box Jiffy corn bread mix by directions; drop tablespoons of mix on top of casserole to form biscuit (about 5) down each side of dish (10 in all). Bake according to Jiffy directions until golden, 20 to 25 minutes at 400°.
Whisk together the first 5 ingredients. Pour mixture over crackers, stirring to coat crackers real good. Place on a baking sheet and bake at 275° for 20 minutes. Makes 11 to 12 cups. Real good. Can be used as gifts.
Mix cold water, cornstarch and soy sauce; reserve. Trim fat from beef steak. Cut into strips 2 inches long. Cut strips across the grain into 1/8-inch slices.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup tomato soup. Mix and make balls. Mix remaining soup, water and Worcestershire sauce. Pour over meatballs; bring to boil. Reduce heat and simmer 40 minutes. Stir often.
Mix all ingredients together and place in a casserole. Sprinkle top with crushed potato chips. Heat in 350° oven for 30 minutes. Serves 6.
Make dressing of mayonnaise, lemon juice, cheese and garlic. Chill. Toss croutons in butter over low heat until golden brown. Drain.
Wash rice and mix with milk, salt, sugar, lemon rind, nutmeg and raisins. Pour into greased baking dish. Bake in slow oven at 325° for 2 1/2 hours, stirring 3 times during the first hour of baking. If desired, stir in eggs 30 minutes before pudding is removed from oven.
Preheat oven to 375° to 400°. Mix dry ingredients in a large bowl. Stir in remaining ingredients and mix well. Fill muffin tins 2/3 full. Bake for 15 minutes.
Mix cake mix, 3/4 cup evaporated milk and butter. Pour half of mixture into a 9 x 13-inch greased and floured pan. Bake at 350° for 6 minutes. Melt caramels with 1/2 cup of evaporated milk in double boiler. Spoon this over cake while hot. Sprinkle with chocolate chips and pecans. Then top with rest of cake mix and bake for 30 minutes at 350°. (A prize winning recipe.)
Sift flour once; measure and add baking powder and salt. Sift together 3 times. Cream butter thoroughly. Add sugar gradually and fluffy. Add egg yolks and beat well. Add flour alternately with milk, a small amount at a time, beating after each addition. Add vanilla and coconut. Fold in egg whites frequently and thoroughly. Bake in 3 greased and floured 9-inch cake pans at 375° for 25 to 30 minutes. Cool and frost.
In small bowl, combine turkey, 2 cups of cheese, green chiles and onion. In small skillet, bring enchilada sauce to a boil; remove from heat. Dip each tortilla into heated sauce to soften. Spoon 1/3 cup of turkey mixture and 2 tablespoons of sour cream down center of each tortilla. Roll. Place tortillas seam side down in a 12 x 8-inch baking dish. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup of cheese. Bake 20 minutes at 350°. Makes 4 servings.
Grease and flour 9 x 12-inch oblong pan. Sift together all dry ingredients into mixing bowl. Make well in center of dry ingredients; pour rest of ingredients into depression. Blend slowly (low speed on electric mixer), then beat at medium speed or with rotary egg beater for 4 minutes. Scrape down bowl. Fill pan with batter. Bake at 350° for 45 minutes. Top with peanut butter frosting.
Combine pretzels, margarine and 2 tablespoons sugar. Pat into bottom of a 13 x 9-inch pan. Bake 8 minutes at 400°. Combine Jell-O in water; add strawberries and stir well. Cool until soft set.
In another bowl, blend 1/2 pint heavy cream or half and half with a dash of sugar. Fold whipped cream into base liquid and blend just for a minute. (Refrigerate 24 hours.)
Beat egg whites and cold water until stiff. Add sugar, baking powder and salt. Beat again until stiff. Cover pie filling, piling high in the center and sealing over filling to edge of pie crust. Bake at 400° for 10 minutes, until delicately browned.
Flour the fillet of chicken with the cornstarch. Add salt and pepper. Heat oil with butter in a frying pan on medium-high heat. Brown each side of the fillets for 5 minutes. Place them on a plate. Empty the cream in the pan, scraping the bottom with a spatula to recover the juices. Let it heat without boiling. Add the parsley. Taste for flavor. Then pour over the fillets. Serve hot.
Preheat oven to 375°. Lightly oil a baking tray and a 9 x 13-inch pan. Peel and cut eggplants into slices. Combine bread crumbs and herbs. Place milk in a shallow dish. Dip eggplant in milk and then crumb mixture. Put slices in pan and tray; bake for about 20 to 30 minutes. Remove eggplant from pan and pour some tomato sauce on the bottom. Layer pan with eggplant, sauce and Mozzarella cheese. Repeat layers until you run out of food or room. Sprinkle the top with Parmesan cheese. Bake, uncovered, at 375° for about 40 to 50 minutes. Cool before serving.
Mix butter or margarine and brown sugar in a large bowl until smooth and creamy. Combine flour, baking soda and salt in a medium bowl. Mix well. Add flour mixture, eggs and vanilla to sugar mixture. Mix well. Add peanut butter. Place by teaspoonfuls several inches apart on an ungreased cookie sheet. Flatten with fork. Bake in a preheated 350° oven 12 to 15 minutes. Makes 5 1/2 dozen.
Preheat oven to 450°. Sift flour, 1/4 cup sugar, baking powder and salt into large bowl. Cut butter into flour mixture until mixture resembles coarse cornmeal. Make well in center of mixture. Pour in milk all at once. Mix quickly with fork (just to moisten flour). Turn into greased 8 x 8 x 2-inch baking pan. Bake 12 to 15 minutes or until golden.
Beat butter and shortening until creamy. Gradually add sugar until well blended. Add eggs, one at a time. Stir in melted chocolate. Combine flour, baking powder, salt and cocoa. Add to butter mixture alternately with milk. Mix until blended. Add pecans and flavorings. Spoon batter into a greased and floured tube pan. Bake at 325° for 1 hour and 35 minutes or until wooden pick comes out clean. May need to shield with aluminum foil last 10 minutes.
Melt butter in a 9 x 13-inch pan; line with vanilla wafers. Mix 2 packages of Dream Whip by directions on box. Add cream cheese and sugar. Blend until smooth. Spread over wafers; add fruit in layer on top and glaze.
Brown ground beef. Add onion and green pepper. Add can of mushrooms. Cook macaroni as directed, then drain and add to meat mixture. Add tomato sauce and corn. Mix well and place in a 2-quart casserole. Cover with shredded cheese. Bake at 300° for 1 hour. Serves 6 generously.
Combine mayonnaise and ketchup. Add paprika and garlic salt to taste. Add milk until reaches desired consistency. May add a touch of sugar.
Cook carrots until tender. Combine with apples, sugar and lemon juice in buttered casserole.	Dot with butter. Bake at 350° until bubbly.
In a skillet, brown ground beef and onion over medium heat; drain. Add water, taco seasoning and tomato sauce; mix. Bring to a boil, reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1 1/2 cups cheese. Pour into a greased 1 1/2-quart baking dish. Sprinkle with the remaining cheese. Bake at 350° for 30 minutes or until heated through.
Mix first 4 ingredients together well and add remaining ingredients. Mix vegetables with dressing and refrigerate several hours or overnight.
Cook broccoli until tender and arrange it in a greased casserole. Cover with cubed chicken. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Sprinkle with the shredded cheese. Combine butter and bread crumbs and sprinkle over all. Garnish with pimento. Bake 30 minutes at 350°. Serves 6 to 8.
Let cheese stand to room temperature. Mix all ingredients thoroughly except nuts. Form in a ball and roll in nuts.
Make cake mix according to directions. Grease and flour pan. Sprinkle coconut and pecans in bottom of pan. Pour cake mix over nuts. Mix butter, cream cheese, powdered sugar and vanilla. Pour over top of cake mix. Bake 55 minutes at 350°.
Cook all ingredients at the same time individually. In a casserole dish, layer sausage, rice and broccoli. Top off with Velveeta cheese. Microwave until cheese melts.
Preheat the oven to 325°. Grease and flour a 9 x 5-inch loaf pan. Combine all ingredients in a large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm or cold. Makes 1 loaf. Do not double recipe.
Cook broccoli in chicken broth for about 5 minutes. Saute onions in butter. Mix flour in milk. Mix all ingredients except cheese. Stir over medium heat until smooth. Add cheese; when melted, serve.
Blend together the cracker crumbs and butter. Press into a 9-inch pie plate using 8-inch pie plate. Layer meat in shell except 10 to 12 strips. Combine milk, soup and cheese; heat until cheese melts. Add beaten eggs, mustard and Worcestershire sauce. Pour over meat. Top with reserved meat strips. Bake at 300° for 45 minutes.
Peel and slice several potatoes into bite size pieces. Place into a large saucepan. Cover with cold water; add salt to taste. Cook until potatoes are done.
Blend the whipped cream, sugar, salad dressing and cottage cheese in the mixer until smooth. Fold in fruit. Place in an 8 x 8-inch plastic container. Cover and freeze. Cut out in squares and place on fresh lettuce leaves to serve or just use as a dessert.
In the given order, put ingredients in saucepan and stir over medium heat until it comes to a boil. Put into a bowl and sprinkle with cinnamon and sugar. (I mix my cinnamon and sugar together and then sprinkle it on top of rice pudding.)
Wash broccoli well; pick off leaves and peel outer skin. Cut florets and chop well. Cut and chop stem of broccoli and mix with florets. Wash cauliflower well; pick off leaves. Use only florets of cauliflower; chop florets and add to broccoli. Mix in onion and bacon. Add mayonnaise to broccoli and cauliflower. Refrigerate 1 hour. Serves 4 to 6 people.
Cream shortening and sugar. Add eggs and molasses. Sift together flour, soda, cinnamon and ginger. Add dry ingredients to first mixture. Add boiling water. This will be a very thin batter. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes. Good with whipped cream or lemon sauce.
In large bowl, stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Serve on leaf lettuce.
Roll cookie dough into small balls, about 1-inch diameter. Drop into tart pans. Unwrap mini Reese's cups. Push one Reese's cup into each peanut butter ball. Bake at 350° for 10 minutes. Cool completely before removing from tart pans.
Beat the eggs until they are well mixed; add the sugar and Karo syrup. Stir well. Add butter, milk and pecans. Mix well. Pour in a 9 or 10-inch unbaked pie shell.	Bake for 35 to 40 minutes at 350°.