HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Add eggs, two at a time, beating well after each addition. Add flavoring. Add sifted dry ingredients (reserving 1/2 cup flour to dredge raisins). Add coconut, apples and raisins. Bake in greased paper lined tube cake pan 1 1/2 hours at 300°.
Mix ingredients except eggplant. Slice eggplant about 1/2-inch thick. Take this slice and slit like pocket. Fill with ball of filling. Place oil in frypan. Just brown eggplant. Salt and pepper each side to taste. Line bottom of roaster pan with one layer of filled eggplant. In saucepan, cook fresh tomato, parsley and basil (no oil). Pour 1/2 mixture over eggplant. Place other slices on top of first layer; pour remaining mixture on top. Bake 1 to 1 1/2 hours at 350°.
Mix the flour with baking soda. Combine the margarine, sugar, pudding mix and vanilla. In a large bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by teaspoon onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Melt chocolate chips and butter. Let cool. Add marshmallows and nuts to chocolate mixture. Shape into 2-inch rolls. Roll in coconut. Slice in 1/2-inch slices.
In a large bowl, combine soup and milk. Stir in macaroni, cheese and salsa. Spoon into a 3-quart oblong baking dish. Bake at 400° for 20 minutes. Stir. Sprinkle chips over macaroni mixture. Bake 5 minutes more or until hot and bubbling.
Chop onion and green pepper. Mix all ingredients except catsup and tomato sauce. Shape loaf in large roaster. Spread 1/2 can tomato sauce and catsup on loaf and around loaf in roaster. Bake at 350° in preheated oven for 45 minutes. Remove from oven and baste again with catsup and the other 1/2 can of tomato sauce. Precooked carrots may be placed around the meat loaf in the sauce. Bake 45 minutes more or until done.
Dissolve jello and sugar in boiling water. Add lemonade, almond extract and juice. May freeze part of this in a ring or in plastic milk jugs to be used to chill the punch in a punch bowl or to save in the freezer for later use. Add 7-Up when serving.
Brown chops on both sides; mix brown sugar, beer and ketchup together and pour over browned chops. Let simmer 1 1/2 hours. If drying, add a little more beer or water.
Heat oven to 350°. Spread potatoes in ungreased rectangular baking dish, 12 x 7 1/2 x 2-inch. Top with onion, bell pepper, bacon, corn and cheese. Mix remaining ingredients, except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Makes 6 servings with 350 calories per serving.
Cream shortening and sugar. Sift and measure flour. Sift all dry ingredients 3 times. Add to sugar and shortening, alternating with tomato soup. Bake at 350° for 40 minutes.
Oil a 9 x 13-inch casserole dish. Mix ingredients. Pour into baking dish. Arrange chicken on top. Bake, uncovered, at 325° for 1 1/2 to 2 hours.
Fry hamburger and onion. Mix all ingredients in casserole dish and bake at 350° for 30 to 40 minutes.
This batter must be made in the early evening and set to rise in a warm place until morning.
Mix and drop from teaspoon on cookie sheet. Bake 12 to 15 minutes at 350°.
In a punch bowl put the orange, lemon and lime slices. Cover with sugar and press the fruit so that juice runs.	Stir until sugar is dissolved and add raspberries or strawberries.
Heat oven to 375°. Generously grease 2-quart baking dish. Mix undiluted soup, milk and sherry in large bowl. Add remaining ingredient, except cheese. Toss gently to mix. Turn into prepared dish. Sprinkle cheese evenly on top. Bake 15 minutes or until hot and bubbly. Makes 4 servings, 378 calories per serving.
Dissolve cornstarch in vinegar and water. Add sugar and salt. Boil for 5 minutes, stirring constantly. Beat in 2 tablespoons butter. Pour over beets.
Combine all ingredients with ground beef. Make into patties. Fry in skillet in just enough olive oil to cover bottom.
Cut steaks into thin strips. Brown steaks and onion in hot oil. Add black pepper. Drain oil. Add water and bouillon. Cover and reduce heat. Simmer about 1 hour. Add green pepper and simmer 5 to 10 minutes. Blend cornstarch with a little water. Add to broth and stir until slightly thickened. Add soy sauce. Serve hot over rice or egg noodles.
Cook and drain spaghetti. Add milk and egg to spaghetti and place in greased 9 x 13 pan. Brown and drain hamburger. Add garlic salt. Pour over spaghetti mixture. Spread chopped onion over hamburger, then mushrooms over onions. Spread spaghetti sauce over all and sprinkle with cheese. Cover with foil and refrigerate overnight. The next morning or when ready to serve bake at 350 degrees for 1 hour and 15 minutes. Uncover and bake another 15 minutes.
Mix together all ingredients. Add yams just until desired texture is reached. Top with marshmallows. Bake at 325° for 15 to 20 minutes. Cover half of time. Let marshmallows brown slightly.
Mix ingredients with a fork. Spoon over boiling stew. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer.
Parboil chicken gently until tender. Strip chicken of all skin, bone and tendons. Wrap each breast in thin slice of chipped beef. Place in baking dish.
Mix all ingredients together. Can be served with hollowed out dark rye bread or crackers or regular party rye bread.
Press roll dough into 11 x 15-inch baking pan or large pizza pan, sealing perforations. Bake using crescent roll can directions. Cool to room temperature.
Melt margarine. Mix all ingredients together. Bake at 325° for 45 minutes.
Crush cookies. Save 2/3 cup for top. Melt butter. Add crushed cookies. Put in 9 x 13-inch pan and refrigerate. Mix cream cheese and sugar until creamy. Fold in 1/2 Cool Whip. Spread on cookie mixture and refrigerate it again. Mix pudding with milk. Spread over cream cheese mixture. Add rest of Cool Whip over pudding. Then add remaining 2/3 cup cookie crumbs.
In large saucepan, combine gravy, tomatoes and chili powder; bring to a boil. Stir in beans and chilies. Cover; simmer 15 minutes, stirring occasionally. Serve with desired toppings.
Cook sausage until brown in a large skillet over medium heat. Drain and reserve 2 tablespoons of the drippings in skillet. Blend in flour; brown, stirring constantly. Add milk. Bring to a boil. Reduce flame. Add sausage, salt and pepper; cook, stirring constantly, about 2 to 3 minutes. Serve over hot biscuits.
Melt butter in heavy kettle. Cut onion and celery in chunks; chop finely in food processor. Saute onion and celery until clear. Add flour. Stir and cook over low heat 3 minutes. Add pumpkin puree. Mix thoroughly while heating 5 minutes. Return to food processor. Process until smooth. Return to kettle; add stock. Heat to boiling, then simmer. Five minutes before serving add milk and spices. Continue heating but do not boil. Serve with croutons.
Set aside cooked chicken. Saute together onions, margarine and garlic. Add tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Simmer approximately 15 minutes.
Saute butter, celery, onion and bell pepper. Add crawfish (or shrimp), garlic, parsley and green onions. Cook for 20 minutes. Add pepper cheese and half and half. Put in Corning Ware dish and sprinkle with Parmesan cheese. Bake at 325 for 20 minutes. Boil noodles and have ready to add to cooked ingredients. Mix well and serve.
Combine sour cream, salt and dill weed in a bowl. Mix well. On a 12 to 16-inch serving platter, spread sour cream mixture to 1/4-inch thickness. Sprinkle evenly with cheese. Spread onion dip over cheese. Top with onions, olives and egg. Garnish with paprika and parsley. Cover and refrigerate up to 24 hours before serving. Serve with crackers or fresh vegetables. Makes 6 cups.
Cream butter and sugar together. Add eggs and molasses. Mix well. Add soda to buttermilk. Mix dry ingredients together. Add milk to batter and mix well. Bake in layers 1/2-inch thick, in 9-inch pans for 12 minutes at 350°.
Mix all ingredients together. Bake in a buttered 9 x 13-inch pan at 350° for 45 minutes.
Brown beef and onion. Drain. Put into 9 x 13-inch glass baking dish. Drain beans and put on top. Next, arrange Tater Tots on beans. Bake at 375° for 45 minutes. Mix soup with milk and pour over casserole. Bake another 20 minutes.
Preheat oven to 300°. In medium pot over medium heat, combine water and sugar and dissolve. Add peanuts and continue cooking. Stir frequently until peanuts are completely sugar coated and the sugar is crystallized and there is no syrup left. Pour mixture onto an ungreased cookie sheet, spreading and separating the peanuts as much as possible. Bake until nuts are golden, about 12 to 15 minutes, stirring at 5 minute intervals.
Preheat the oven to 350°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Melt the chocolate and butter in a small pan over low heat; set aside to cool. Stir and toss together the flour, baking powder, baking soda and salt. Place the sugar, eggs, milk, vanilla and nuts in a large mixing bowl and beat them together until blended. Add the combined dry ingredients and the chocolate mixture and beat just until the batter is smooth. Divide the batter evenly between the prepared pans and bake for about 45 minutes, or until a broom straw inserted in the center of a loaf comes out clean. Remove from the oven and let cool in the pans for about 5 minutes, then turn out onto a rack to cool completely.
Melt butter and stir in brown sugar. Add flour and nuts. Mix until crumbly. Bake at 350° for 30 minutes.
Place potatoes in a gallon size storage bag and add oil; seal bag and toss to coat. Add seasoning and toss again until coated. Bake in ungreased baking pan at 450° for 30 to 35 minutes or until potatoes are brown and crisp.
Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 15 minutes or until done. Cool and put 2 cookies together, filling with vanilla frosting.
Sift dry ingredients into a bowl. Make a nest. Add oil, eggs, prunes and sugar. Mix well. Add vanilla and nuts. Grease and flour tube pan or 2 bread pans. Bake at 350° for 45 to 50 minutes.
Scrub potatoes; rub with oil. Prick potatoes with fork and bake at 375° for 1 hour until tender. Cool slightly. Cut potatoes into halves lengthwise. Scoop out interiors. With scissors, cut skins lengthwise into strips. Brush insides of skins with butter. Sprinkle with cheese, salt and pepper. Place on ovenproof platter. Preheat broiler. Slip skins under heat until cheese melts.
Combine brown sugar, margarine, Karo and salt in a microwave-safe container. On High, boil ingredients for 2 1/2 minutes. Add 1/2 teaspoon baking soda. Put popcorn in large, heavy brown paper bag (grocery type). Pour caramel sauce over the popcorn and shake the bag vigorously. Microwave for 1 1/2 minutes on High. Remove bag and shake well. Microwave for another 1 1/2 minutes. Remove and shake. Spread popcorn on waxed paper to cool.
Peel potatoes and grate them into cold water. Let stand for 5 minutes. Drain and squeeze all liquid out by handfuls. Dry on clean toweling. Melt half the butter in a large skillet; add grated onion and pepper and saute for two minutes. Add the drained potatoes. Sprinkle thickly with paprika; cover tightly and cook over very low heat for 15 minutes. Check occasionally to be sure the potatoes are not sticking to the bottom of the pan, but do not stir or disarrange. Add extra butter, if needed, by lifting potatoes carefully with a spatula. Carefully slide potatoes onto a warm plate. Melt remaining butter in skillet and invert potatoes in skillet. Continue to cook another 10 minutes. Serves 4.
Combine peanut butter, cream cheese and whipped topping in a large bowl; mix well. Spoon into pie shell. Chill until serving time.
Melt oleo. Place fruit in oblong pan. Sweeten, if desired. Mix sugar, flour, baking powder and milk. Pour melted oleo over fruit. Pour sugar and flour mixture over fruit. Bake at 350° for 1 hour. Leave in oven after heat is turned off to allow topping to get crusty.
Cream butter and sugar until very fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and baking powder three times. Add flour and milk alternately to creamed mixture, beating well. Add extracts. Divide evenly into three greased and floured 9-inch pans. Bake at 325° (preheat oven) for about 25 to 30 minutes. Cool in pans for 5 to 10 minutes. Remove from pans and cool on cake rack.
Grease and flour 13 x 9-inch pan. Combine 1/2 cup orange juice with remaining ingredients in large bowl. Beat lowest speed for 30 seconds. Beat 3 minutes at medium speed. Pour into pan. Bake at 350° for 40 to 45 minutes. Drizzle remaining juice over warm cake and sprinkle with topping.
Mash artichoke hearts well. Mix in Parmesan cheese and mayonnaise. Bake at 350° until golden brown on top. Serve with Wheat Thin crackers. Serve warm.
In large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in vanilla. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 hours or until cake tests done. Cool in pan 15 minutes before removing to a wire rack. Cool completely.
Wash fillets thoroughly. Shake together in paper bag the flour, corn meal and seasoning. Dip fish, one piece at a time, in Pet milk. Next drop in bag with dry ingredients and then fry in deep hot cooking oil (375°) until golden brown.
Put cabbage in large bowl. Break dry noodles over cabbage. Sprinkle almonds and sesame seed over noodles and cabbage. Add purple cabbage for color. Bring to a boil the pepper, oil, sugar and vinegar. Remove from heat and stir the Oriental flavor packet from noodles into dressing. Stir well. Pour over cabbage. Toss and serve immediately.
Mix all ingredients in large bowl. Bake in 9 x 5 x 3-inch pan. Cover with 1/2 cup ketchup. Sprinkle 1/4 cup brown sugar on top (optional). Bake at 350° for 1 hour.
Combine cream cheese with milk. Add dried beef, green bell pepper, dried onion flakes, garlic salt and pepper. Fold into sour cream. Place in serving dish. Brown pecans in butter and salt. Place on top. Heat dish for 20 minutes at 350°. Also good chilled (chilled without pecans and butter).
Combine beans and cheese dip in bowl; mix well. Spread in an 8 x 12-inch glass serving dish. Combine taco seasoning mix, sour cream and mayonnaise in bowl; mix well. Spoon over bean mixture. Top with shredded cheese. Sprinkle with green onions and tomatoes. Serve with tortilla chips. Yield: 96 servings.
Cook potatoes and mash. Let cool. Mix yeast and 1/4 cup water. Let stand 10 minutes. Stir in oil, 1 cup water, mashed potatoes and salt. Add 1 cup flour at a time, mixing well. Knead on a floured surface until dough is velvety, smooth and a bit sticky. Place in a greased bowl and let rise for 1 1/2 hours. Make sure bowl is covered. Punch down and let rise again about 1 hour. Oil a cookie sheet lightly and spread dough on sheet. Put oil on hands to help spread dough. Top dough with whatever you like (sauce, cheese, onions, peppers, etc.). Bake bread for 5 minutes at 425°. Reduce heat to 400° and bake another 20 to 25 minutes.
Melt together the chocolate and oleo; cool. Beat eggs. Add sugar, flour and	vanilla. Combine mixtures and beat again. Add pecans. Pour into a 10-inch pie pan.	This makes its own crust. Bake at 325° for 30 to 35 minutes. Don't overbake. Center will be a little soft.
Break spaghetti and cook, then drain and cool. Add eggs, milk, garlic powder, salt and half the shredded Mozzarella cheese. Mix together in a large bowl. Spread on greased jelly roll pan or large baking pan. Bake 15 minutes at 400°. Reduce heat to 350°. Remove from oven. Mix browned, drained hamburger with spaghetti sauce; spread on top of spaghetti crust. Add pepperoni slices. Sprinkle remaining Mozzarella cheese over all. Bake 30 minutes at 350°. Cut into 3 x 3-inch squares; serves 12 to 15.
Mix juice, vinegar, sugar, egg and flour; boil until thick. Cool. When cool, add pineapple chunks, apples, marshmallows and peanuts. Fold in the whipped topping. Chill until served.
Arrange sauerkraut in bottom of a shallow 3-quart baking dish. Top with corned beef, then shredded cheese. Spoon dressing on top and add tomatoes and dot with butter. Cube bread and toss in melted butter with caraway seeds. Spread on top of other ingredients. Bake in a preheated 425° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Mix cake mix as directed on package. Melt caramels in milk. Pour 1/2 of mixed cake mix into well greased and floured cake pan. Bake until firm. Remove and pour caramel mixture over baked cake and add chocolate chips over caramel mixture. Sprinkle chopped pecans over this (pecans optional). Pour rest of cake mix over and bake for 30 to 35 minutes. Top with milk chocolate frosting.
Thaw frozen squash. In large heavy pot, bring broth to a boil. Add squash. Puree onion in processor. (If using blender, add applesauce and a little of the broth mixture to puree onion.) Add onion and applesauce to broth mixture. Reduce heat and cover pot. Simmer 20 minutes.
Melt butter in a 10 x 14-inch pan or 2 smaller pans. Pour excess into a small bowl to be used later. In medium bowl, mix apple pie filling with crushed pineapple. Pour and spread out in buttered pans. Over top sprinkle dry cake mix and nuts. Pour reserved melted butter over all. Bake at 350° about 1 hour or until golden and bubbly. Serve warm or cool with whipped or ice cream, if desired. Vary by using different fruits, cake mix or nuts.
Mix flour, baking powder, salt and sugar in a large dish pan. Fluff the dry ingredients with both hands. This will make ingredients light and not be packed and heavy. Make a well in the center. Add liquid all at once. Mix and work the dough with your hands until the dough gets elastic and stretchy. Add enough flour until dough is easy to handle. Let dough rest for 1 hour. Pinch off a piece of dough and stretch and shape it into a circle about 1/4-inch thick. Fry in hot oil. Drain on paper towels.
Boil broccoli in salted water until tender. Cook rice until tender. Mix broccoli, rice, Cheez Whiz and soup. Add chicken. Place in 2-quart casserole. Top with onion rings. Bake at 350° until bubbly or beginning to brown.
Mix mashed sweet potatoes, sugar, eggs, vanilla and melted butter. Pour into a greased casserole. Mix brown sugar, flour, nuts and soft butter with a pastry blender. Crumble over sweet potatoes. Bake at 350° for 30 to 40 minutes or until bubbling.
Put berries in bowl; add sugar mixed with flour or tapioca. Let stand until they draw liquid. Add vinegar. If they don't draw any juice, add 1/4 cup water. If the berries have been frozen, they will be juicy. Pour in pie shell, cut up butter and place over berries, then put on top crust. Bake 1 hour at 375° or until done.
Mix crushed pretzels with melted margarine. Place in a 13 x 9 x 2-inch dish. Mix sugar, cream cheese and Cool Whip. Dissolve in 1 cup boiling water; set aside. Spread cream cheese/Cool Whip over pretzel crumbs in dish. Add slightly thawed strawberries to Jell-O. Mix thoroughly and spread over cream cheese mixture in dish. Chill for 2 hours before serving.
Cut crusts from bread. Spread bread lightly with butter; cut into small cubes. Add onion and eggs; refrigerate overnight. Add the remaining ingredients in the morning and chill 3 to 4 hours. Garnish with cucumbers, tomatoes, etc.
Fry bacon until crisp; drain, reserving 1 tablespoon fat. Tear lettuce into bowl. Add tomatoes, onion and seasonings. Combine vinegar and bacon fat; bring to a boil. Toss with salad. Crumble bacon over salad. This can be done in a chafing dish for service at the table. Makes 6 servings.
Rinse apricots and cover with water. Simmer 10 minutes. Drain, cool and chop. Combine butter, 1/4 cup sugar and 1 cup flour. Mix until crumbly. Press into greased 9-inch square pan, bake at 375° for 20 minutes.
Break linguine into 1-inch lengths; set aside. Saute carrot, celery and onion in butter in a Dutch oven until crisp-tender; add linguine and cook, stirring constantly, until pasta begins to brown. Add water, bouillon cubes and garlic. Bring to a boil; cover, reduce heat and simmer 15 minutes or until water is absorbed. Place spinach on top of pasta; cover and simmer 5 minutes. Toss mixture. Serve immediately. Yields 4 to 6 servings.
Make dipping sauce by combining broth, sugar, soy sauce, sherry and ginger and/or radish. Set aside.
Melt butter in olive oil. Add all other ingredients except shrimp. Let sauce stand for at least 15 minutes. When ready to cook, add shrimp and sauce to skillet and cook for about 15 minutes, stirring often. Divide shrimp into individual bowls. Pour sauce over shrimp and serve with French bread for dipping. Messy but yum! Finger bowls or hot hand towels will have your guests neat once more.
Cream butter, sugar and salt together. Beat eggs until lemony and add to mixture. Blend well; add chopped nuts and vanilla. Mix well. Pour into pie plate lined with uncooked pastry. Bake at 450° for 10 minutes. Lower temperature to 350° and bake until firm.
Cook sausage; drain well. Cover pie crust with cheese. Mix eggs, milk and pepper. Crumble sausage over cheese crust. Add milk-egg mixture. Cover mixture with remaining cheese. Bake at 350° for 30 to 35 minutes. Test with knife. Don't overbake. Cool 5 minutes before serving. Makes 2 pies. Serve with fruit salad.
Heat slowly and add 2 pinches nutmeg, 1/2 teaspoon dried mint and dash of cinnamon.
Form roll, chill in refrigerator. Slice thin and bake on greased cookie sheet at 350° for 10 minutes.
Slice and saute onions in butter until soft. Crush whole box of Cheez-Its and sprinkle on top of onions. Bake at 350° for 15 to 20 minutes or until Cheez-Its are brown on top. Better if you use a glass baking dish.
Soften cream cheese; gradually blend in sour cream and mayonnaise. Stir in remaining ingredients. Chill several hours to blend flavors. Makes 3 cups.
Put cranberries, oranges and apples through grinder. Do not peel orange and only core apple. Let stand 2 hours.
Cook potatoes until done; mash. Add cream cheese, sour cream, butter, onions and seasonings. Mix well.
Melt margarine; mix with stuffing mix. Spread 1/2 stuffing in bottom of pan. Mix chicken, soup and broth together and pour over stuffing. Bake at 350° for 30 minute.
Combine crushed chips, garlic and black pepper. Salt chicken and dip in melted butter, then roll chicken in chips mixture. Place chicken, skin side up, in pan and bake at 375° for 1 hour or until tender.
Mix dry ingredients together and add to remaining ingredients. Bake in a greased and floured 9 x 13-inch cake dish 30 minutes at 350°. Cool and frost with your favorite cream cheese icing.
Preheat oven to 325°. Combine flour, baking powder, salt and lemon rind. Cream 1 cup sugar and butter; add eggs one at a time. Add flour mixture alternately with milk. Stir in 3 of the 5 teaspoons of lemon juice. Bake about 40 minutes. After cooled, mix 2 teaspoons lemon juice and 2 tablespoons sugar and brush on loaves.
Place chicken pieces in a nonstick casserole dish. Mix together red Russian dressing, dry soup mix and apricot preserves. Pour mixture over chicken pieces. Cover with aluminum foil. Bake 20 to 25 minutes, covered. Uncover and bake for another 10 to 15 minutes.
Puree beans with garlic in food processor. Add remaining ingredients and adjust seasonings as needed. Refrigerate and serve with sliced pita bread or raw vegetables.
Saute rice with butter until browned. Place in baking dish and add bouillon, water, juice, mushrooms, almonds and green onions. Cover and bake 45 minutes at 350°. May also cook in saucepan on stove top 25 to 30 minutes. Serves 6 to 8.
Grease	well three (1 pound) coffee cans and fill each 2/3 full. Bake 1 hour at 350°. Let cool	for 10 minutes before removing from pan. Bread may be stored several weeks in refrigerator or freezer in washed and dried cans.	You may substitute	three 8 1/2-inch bread pans for coffee cans, if desired, but I recommend using the coffee cans, they seem to turn out better.