HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, vanilla, oil and eggs; mix well and add flour. Combine remaining ingredients. Mix all together and bake in a 13 x 9 x 2-inch pan for 30 minutes at 350°.
Mix sugar, vinegar and water in a saucepan. Boil until sugar dissolves, then pour over beets. Makes 3 pints. Let set a few days before eating.
Mix sugar and vinegar in a gallon plastic jug. Hang in tree when tree is in blossom. Leave in tree all summer. Magic, no worms come in fall.
Grease two 8 x 4 x 2-inch loaf pans. In large mixing bowl, stir flour, brown sugar, baking soda and salt. In mixing bowl, combine egg, buttermilk, oil and vanilla. Stir into dry ingredients; mix well. Toss rhubarb with 2 tablespoons flour; fold rhubarb into batter. Pour into pans. Dot each loaf with butter and sprinkle with 2 to 3 teaspoons sugar. Bake at 350° for 55 minutes or until toothpick comes out clean. Cool in pans. Remove.
Prepare pudding according to directions, spoon pudding into small bowls and let the kids paint on paper or plates. They can lick and paint at the same time. (Have your cam corder handy.) Add food coloring to vanilla pudding for different colors.
Dissolve orange and lemon jello in boiling water. Add bananas and marshmallows while hot. After marshmallows melt (or almost melt), add cold water. Pour into oblong baking dish; let set until firm.
Cook broccoli; drain. Combine with remaining ingredients and pour into 2-quart baking dish. Bake at 325° for 30 minutes. Recipe yields 8 servings.
In small bowl, combine crushed croutons and set aside. In medium mixing bowl, combine cream cheese, 2 tablespoons margarine and seasoning; mix well. Stir in chicken and mushrooms. Set aside.
Combine first six ingredients in a large bowl. Combine cornmeal and remaining ingredients; stir into corn mixture. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Yield: 8 servings.
Mix together all ingredients except shrimp. Add shrimp. Chill. Use regular potato chips for dipping.
Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring and let cool, then add bananas. Pour into baked pastry shell. Cool. Serve with whipped cream.
Mix well and put on top of apples. Bake until apples are tender and crust is brown.	Bake in 375° oven for 30 to 35 minutes.
Heat oven to 350°. Beat margarine, sugar, eggs and vanilla until creamy. Gradually add combined flour, cocoa, baking soda and salt. Stir in remaining ingredients.
Combine jello and hot water. Add cold water. Beat in salad dressing. Fold in remaining ingredients and chill until set. May use a bowl or mold.
Sprinkle pecans and chocolate evenly on bottom of pie crust. Combine eggs, butter, Karo, sugar and vanilla; mix until light and fluffy. Pour over pecan and chocolate layer. Bake for 50 minutes at 350° or until pie is golden.
Combine first 3 ingredients and mix well. Let stand 3 to 4 hours at room temperature. Put mixture in doubler boiler. Beat eggs and add slowly to mixture in double boiler. Cook on low heat until thick. Keep in fridge. Makes 1 quart.
While cake is baking, mix 1 cup milk and sugar. Bring to rapid boil; remove from heat and add marshmallows. Stir until dissolved. Add coconut and pour over cake. In another pan, mix sugar, 1/2 cup milk and oleo. Heat to rapid boil; remove from heat and add chocolate chips and pecans. Stir to mix and spread over top of coconut mixture.
Place hash brown potatoes in a greased 9 x 13-inch dish. Mix all ingredients together and pour over potatoes. Bake at 325° for 45 minutes. Yields 6 servings.
Melt 2/3 of the margarine in a 10 x 13-inch pan. Empty in hash browns. Sprinkle onion on top. Sprinkle on the shredded cheese.
Mix together. Stir in water to make dough like. Spoon onto pan. Bake until brown, 20 to 30 minutes, at 350°.
Saute onions in shortening until transparent. Add tomatoes, chilies, salt and pepper to onions. Simmer slowly until well blended. Add cheese to hot sauce. Blend. Thin with tomato juice if too thick. Serve as dip for corn tostados.
In 5-quart Dutch oven, over medium-high heat in hot oil, cook 1/2 of beef until brown, stirring often. Remove; set aside. Repeat with remaining beef. Spoon off fat.
Mix together flour and margarine (use a pastry blender). Stir in nuts. Press mixture in ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Combine garlic, green onions, mustard, wine, lemon juice, tarragon and pepper to make sauce. Place chicken in the sauce, turning to coat both sides. Spray a baking dish lightly with olive oil or Pam. Place chicken breast in baking dish. Spoon a little of the sauce over the chicken. Cover and bake at 350° for 35 to 45 minutes, depending on the thickness of chicken breast.
Mix well the first 3 ingredients, then blend in the rest. Bake at 350° until toothpick comes out clean when punched in center. Top with chocolate fudge frosting.
Soften and cream the first 3 ingredients. Add the remaining ingredients. Bake at 350° for 1 1/2 to 2 hours. Check with knife.
Cream the cheeses and sour cream. Mix in other ingredients. Chill and serve with chips.
Combine softened cream cheese and milk. Add all other ingredients, except the crabmeat and Cheddar cheese. Fold in crabmeat. Put in casserole dish. Sprinkle with shredded cheese. Bake at 350° for 20 to 25 minutes. Serve with crackers.
Cut off ears of tender corn or use canned corn if desired. Stir all ingredients together and put in casserole. Bake 45 minutes at 350°.
Mix ingredients (except dream whip) in saucepan and cook until smooth and thick. Cool overnight or several hours. Whip prepared dream whip until stiff and add to the cooked mixture. Beat until smooth. Pour into baked shells. Decorate tops with chocolate curls or nuts.
Cook carrots until tender (no salt or pepper). Drain. Add green pepper and onion. Put aside.
Cream together cream cheese, sugar and almond extract. Fold in whipped cream. Pour into crust and pour pie filling on top. Refrigerate, covered, for 12 hours or overnight.
Mix flour, meal, sugar, mustard and onion together. Combine egg and milk; mix with dry ingredients. Roll frankfurters in dough mixture. Fry in deep fat until golden brown. Yields 6 servings.
Place ingredients in a bowl in order listed. Cover tightly. Chill all day. Toss before serving.
Wash and dry basil. Place in food processor. Chop basil. Add the next 4 ingredients. Process until smooth. With machine on, add oil slowly in a thin stream. Great on pasta. Keeps for 10 days.
Beat first 7 ingredients and pour into ungreased 9 x 13 cake pan. Sprinkle dry cake mix over batter. Pour melted butter over cake mix. Sprinkle with nuts. Bake 1 hour, no longer, at 350°.
Mix first 7 ingredients thoroughly. Put into loaf pan. Cover with bacon strips (optional). Pour the can of tomato sauce over top. Bake one hour at 350°. Serves 6.
Soak ducks in cold water with baking soda. Drain ducks and place in iron Dutch oven with apple and onion in cavity. Season with salt and pepper and bake at 350° for 1 hour. Baste occasionally with melted butter.
Brown ground beef; pour off grease. Put all ingredients in 5-quart pan. Cook on medium heat for 1 hour. Serve over your favorite pasta.
Mix mustard and preserves together; pour over hot dogs. Cook in microwave until hot and sauce bubbles. Let set for a few minutes before serving.
In a large bowl, mix flour and salt. Keep stirring while gradually adding oil and approximately 3/4 cup water. Add the water very slowly at the end so the mixture doesn't get too wet. Knead together until you obtain a consistency similar to bread dough. Store in a tightly closed plastic bag in the refrigerator. If it is too sticky the next time, roll it in flour and re-knead it.
Combine first three ingredients in saucepan and bring to a boil. Remove from heat and add Rice Krispies. Spread mixture in a 9 x 13-inch pan. Melt chips together and pour over Krispie mixture.
In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes. Let stand 5 minutes.
Grease a large 13 x 9 x 2-inch pan with margarine or butter. Pour both cans of pie filling in pan. Sprinkle cake mix evenly over apples. Melt butter and pour over mixture. Bake at 350° for 1 hour.
Combine grape juice and Sure-Jell in sauce pot. Bring to a rolling boil. Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and put into hot sterilized jars and seal.
Prepare 1 cup stuffing according to package directions. Mix ground chuck with milk and divide into six patties, flattening to circles on waxed paper. Spoon stuffing into center of each, dividing evenly. Draw edges of patty over stuffing and seal into a ball with palm of hand. Place balls into 1 1/2-quart casserole. Bake 30 minutes at 350°. Pour off drippings. Combine Worcestershire sauce, soup and catsup in a saucepan. Heat until bubbly. Pour over meatballs and return to oven for 15 more minutes. Makes six servings.
In a 10-inch skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken and set aside.
Butter a 1-quart casserole and break up (drained) artichoke hearts into the casserole. Mix in the rest of the ingredients. Top with extra Parmesan cheese. Bake at 350° for 20 minutes. Serve hot with crackers. This recipe was given to us by a Penn State Alumni.
To make this fluffy pancake you first must have the correct pan. Mine is a heavy cast-iron 3 1/2-quart casserole with sloping sides. First heat the pan with butter at 425° until butter is melted. Then in a blender combine eggs, milk and flour. Pour batter into hot melted butter. Don't peek for 20 to 25 minutes. This makes an easy weekend breakfast served with lemon juice and powdered sugar or maple syrup.
Peel potatoes and boil whole; test with fork after 20 to 30 minutes. Dump hot; chill with cold water. Slice like French fries, then dice. Stir salt, pepper and garlic powder into potatoes. Mix in mayonnaise and white onions. Mix in hard-boiled eggs (hold 2 egg yolks to the side and dice the balance). Toss and mix. Put onto large platter and shape into an oval shape like 1/2 of a watermelon. Spread 2 tablespoons mayonnaise over shape.
Mix by hand. Bake in long dish. Bake 35 to 45 minutes at 350°.
Mix ingredients in order given. Pour into a tube pan and bake at 350° for 2 1/2 to 3 hours on the top rack of the oven.
Put fruit, sugar, water and lemon juice into blender or food processor. (Ask an adult for help or permission to use the blender or food processor.) Blend until it's all slushy. Pour the mixture into a plastic container. Place the mixture in the freezer for about an hour.
Dissolve gelatin in 1 cup hot water. Add ice or water to make 2 cups and let sit for 5 minutes. With mixer, add vanilla pudding. Add drained oranges and fold into Cool Whip.
Combine sugar, flour, cinnamon and salt in a large bowl. Add apples and toss gently. Stir in egg and butter. Spoon mixture into pastry shell. Sprinkle with pecans. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 50 minutes.
Prepare spaghetti according to package instructions, using 2 teaspoons salt, boiling water and 1 tablespoon of margarine. Do not add herb and spice mix. Cool spaghetti to room temperature and stir in package of grated Parmesan cheese, eggs, parsley and 1/4 teaspoon of salt and pepper.
Crush vanilla wafers (fine); orange juice should be mushy. Heat confectioners sugar and margarine together and beat until light and fluffy. Add crushed wafers and orange juice. Let stand 1/2 hour. If too moist, add more wafers. Roll small balls in coconut.
Combine horseradish and cream cheese and mix by hand. Shred dried beef and add to cream cheese mixture. Form into a ball. Refrigerate overnight. Let stand at room temperature 30 minutes before serving. Serve with various kinds of crackers.
Brown sausage on cookie sheet in oven at 350°. Slice mushrooms and fry with onion and seasonings. Remove sausage when browned. Cool and slice. Add to mushroom mixture and serve.
Crush cookies in blender, remove and set aside. In blender, combine pudding and milk. In another container, blend cream cheese and powdered sugar. Combine the two mixtures together. Fold in Cool Whip. Layer cream mixture with cookies, beginning and ending with cookies. Refrigerate overnight.
Saute onion, celery and pepper in butter. Mix together tuna with juice, mushroom soup, chow mein noodles and salted peanuts. Bake uncovered at 350° for 1/2 hour. Serve with remaining noodles.
Saute onions and pepper in margarine until tender. Add cheese spread, cooked rice, broccoli and soup. Stir until cheese is melted. Pour into an 8 x 8-inch buttered baking dish. Bake for 20 minutes at 350°. Serves 6 to 8.
In medium bowl, beat egg until frothy; beat in sugar and melted butter. Cream until fluffy. Add sour cream or buttermilk and vanilla; blend well. Sift the 1 1/2 cups flour, baking powder, salt and baking soda together; add to creamed mixture. Blend well. Pour into greased 8-inch square baking pan and set aside.
Combine all ingredients in a large mixing bowl; beat with electric mixer for 2 minutes. Pour into prepared Bundt pan. Bake at 350° for 45 minutes.
Stir together all ingredients at least one hour before serving. Store in refrigerator. Serve with chips or as a side dish.
Bring first 4 ingredients to a boil. Stir in 9-grain cereal. After 2 minutes, reduce heat and simmer, covered, for 15 to 25 minutes, stirring occasionally. Serve with butter and brown sugar or honey.
Combine crumbled bacon, broccoli and onion. Mix mayonnaise, sugar and vinegar together in small bowl. Pour over broccoli. Refrigerate overnight.
Mix all ingredients well. One serving is 1 bread, 1/8 vegetable, 2 fats.
Brown sausage in electric skillet; drain fat. Add other ingredients; cover and simmer for 1 hour.
Blend all ingredients until smooth. Place mixture in large saucepan. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Each serving can be garnished with teaspoon of fat-free sour cream. Yields 3 servings. Has 170 calories, less than 1 g. fat. Goood!
Add sugar, cocoa, salt and flour together; mix well. Beat egg yolks. Add milk, mixing thoroughly. Add wet ingredients to dry ingredients; mix well, being sure there are no dry lumps in mixture. Add vanilla; cook in heavy skillet or saucepan over direct heat until thick. Cool and place in baked pie shell. Cover with meringue; brown slightly in oven.
Place chicken pieces in shallow greased baking dish. Cover with soup. Sprinkle with onion soup mix. Cover tightly with foil. Bake at 400° for 50 minutes. Uncover; pour off gravy and brown chicken quickly under broiler. Serve gravy with rice.
Melt 1/4 cup of the butter in 9-inch ring mold. Add marmalade and coconut; mix well and spread evenly. In large mixer bowl, combine sugar, eggs and 1/2 cup butter. Blend well at lowest speed of mixer. Add flour, baking powder and salt alternately with milk and orange extract; blend thoroughly at lowest speed of mixer. Spoon batter evenly over marmalade mixture. Bake at 375° for 35 to 45 minutes. Cool 5 minutes; invert onto serving plate. If desired, serve with whipped cream or ice cream.
Note: This recipe is good for taking to covered dish brunch. Reduce cooking time to 45 minutes and when done, remove from oven and cover with foil and then wrap in several thicknesses of newspaper and it will stay warm for an hour.
Melt margarine. Stir in flour and nuts. Spread in 9 x 13-inch baking dish. Cook at 350° for 20 to 30 minutes, until golden brown. Cool.
Mix together flour, sugar and salt.	Add Crisco; mix until crumbly. Beat together in small bowl, vinegar, egg and ice water; mix well. Divide dough into 5 balls. Wrap each in plastic wrap; chill. To use later, freeze. This freezes well and is always ready.
Line pie pan with pastry. Combine corn syrup and sugar. Add eggs, salt, butter and vanilla. Stir in peanut butter until filling is smooth. Pour into pie shell. Bake at 400° for 15 minutes, then at 350° for an additional 30 to 35 minutes. Filling in center will be soft when pie is removed. Chill.
Melt chips together in double boiler. Stir in chow mein noodles and peanuts. Drop onto wax paper and chill.
Combine sugar and water in saucepan. Cook over medium heat to 270° to 290° on candy thermometer, soft crack stage; remove from heat. Pour over egg whites. Beat well. May add mashed bananas for banana cake, drained crushed pineapple for pineapple cake, coconut for coconut cake and chopped pecans for pecan cake. Yield: Enough for 3 layer cake, 12 servings.
In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving. Yields 6 servings.
Preheat oven to 350°. Lay out crackers so they touch each other in an ungreased 10 x 15-inch baking pan. Put the butter and brown sugar in a small saucepan and bring to a boil over medium heat; cook, stirring constantly, for 2 minutes only. Pour mixture over graham crackers. Bake for 10 minutes. Remove from oven and let cool for 2 minutes only! Cut into squares while still warm. Store, tightly covered. Refrigerate. Keeps well.
Use skillet and add oil. Put all ingredients in skillet and cook to desired crispness.
Beat eggs; set aside. Mix sugar, salt and flour well together and stir quickly into beaten eggs. Add milk and beat again hard. Fill crepe pan with a little oil; add batter to hot skillet and lightly brown crepes. Make them paper thin but only cook one side.
Dissolve jello in hot water. Add lemon juice. Chop cucumber, onion and almonds fine. Add to jello. Add cottage cheese and salad dressing. Pour into greased mold; let set.
Saute onion in butter. Mix soups, cheese and chicken broth. Add onion, tortillas (broken into pieces) and green chilies (chopped). Bake in 2-quart casserole at 350° for 30 minutes, uncovered.
Put 1/2 of sugar over berries and cook for 20 minutes. Add lemon juice and rest of sugar. Cook 20 minutes.
Crush graham crackers until fine. Soften peanut butter. Mix crackers and peanut butter together. Sweeten with Equal if desired. Roll into balls and freeze.
Heat sugar, oil and vinegar. Pour over drained green beans and sliced onions. Marinate overnight. To serve, drain and serve cold.
Cream butter, cream cheese and powdered sugar. Set aside. Mix Cool Whip, pudding and milk in a large bowl. Add cream mixture. Crumble Oreo cookies in food processor. Layer cookies, then cream mix, cookies, cream mix, then cookies in plastic flowerpot. End with cookies. Serve with trowel. You may put plastic flowers in pot for decoration.
Mix together ground beef, salt, pepper and egg. Mix in the rice. Cook cabbage leaves in boiling salt water until just tender. Drain.
Heat oven to 350°. Cook and stir meat until brown. Drain fat. Cook macaroni as directed on package. In an ungreased 2-quart casserole dish, mix all ingredients, except potato chips. Cover and bake for 40 minutes. Uncover. Sprinkle with chips. Bake 5 minutes longer. Makes 4 to 6 servings.
Pat out onto a 9 x 13-inch pan the first package of crescent rolls. Mix egg yolk, cream cheese, sugar, vanilla and lemon juice. Pour over rolls. Put the second package of rolls on cheese mixture. Beat egg whites and brush on top. Bake at 350° for 20 to 30 minutes.
Put cookies in blender or use rolling pin. Cream the oleo, powdered sugar and cream cheese. Mix pudding and milk. Add whipped cream and combine all ingredients except cookies. Layer cookies and cream filling in flowerpot or cake pan. Makes enough for about two 6-inch pots. Line pots with freezer bags, 1/2 gallon size.
Combine eggs and soup. Add tuna, olives, salt, pepper and Worcestershire sauce. Cook noodles. Combine noodles and sauce mixture. Place in a 1-quart casserole. Bake 30 minutes at 350°.
Mix sugar, flour, baking powder, milk and margarine. Pour into baking dish. Add sliced peaches with juice. Bake at 375° until brown on top. Five minutes before it is done, sprinkle with sugar and cinnamon.
Mix all together and bake at 350° for 30 to 40 minutes, depending on thickness or until brown or done.
Brown meat and drain. Add all canned ingredients, undrained. Add onion. You may want to add 1 can water. Serve with tortilla chips, shredded cheese and sour cream.
Preheat oven to 325°. Lightly grease and flour 9 x 3-inch spring-form pan with removable bottom. Fill 6 ounce empty clean juice can, label removed, with dried beans. Place in middle of prepared pan. Combine flour, baking powder and baking soda in small bowl. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in bourbon, rind and vanilla. Alternately beat in sour cream with dry ingredients, until well blended.
Place all, except Certo, in a granite pan. Cook over high heat, stirring constantly. Bring to a full boil for 1 minute. Remove from heat; add Certo. Stir well. Skim. Pour into glasses or jars and seal. Paraffin may be melted and poured on top to seal if jars do not have lids.
Prepare chilies by opening and washing off seeds and juice. Butter casserole. Place a layer of peppers, cheese, etc., ending with a layer of cheese on top. Mix other ingredients and pour over. Bake at 350° for 1 hour. Take out of oven and let stand 10 minutes before serving.
Drain salmon and discard bones. Mash well with a fork and combine with lemon juice, salt and cayenne. Sprinkle gelatin over cold water to soften. Put in a pan of boiling water in double boiler and stir until gelatin is dissolved. Add to salmon mix, then add mayonnaise and whipped cream. Pour into a 1-quart mold and chill until firm. Unmold on a cold serving platter and garnish with watercress and deviled eggs.
Bring chicken broth and heavy cream to a boil. Add the grits and cook. Then add parmesan cheese, tomatoes, crisp bacon and collard greens.
Whip softened cream cheese and sugar well. Fold in the whipped cream, then the well drained pineapple. Spoon into pie shell. Chill thoroughly about 2 hours, until filling is set. Makes 6 to 8 servings.
Sear roast on all sides in hot oil. Drain of excess fat. Combine next 6 ingredients in a measuring cup and add to roast. Cover and simmer 2 1/2 hours. (works well in oven too!) Serve with fried rice and white rice.
Add a pinch of garlic salt and a little Tabasco sauce. Bake 45 minutes at 350°.
Cook spaghetti, drain, rinse and set asid.e Brown ground beef and drain excess fat. Saute margarine, chopped onion and chopped bell pepper. Mix all ingredients together and pour into casserole dish and bake at 350° for about 30 minutes, until hot throughout. Makes 6 main dish servings.
Beat eggs. Add sugar; beat again. Add oil and vanilla. Mix dry ingredients. Add these all together. Add apples and nuts last. Bake 1 hour at 350° in a 9 x 13-inch pan.
Place veggies in a 9 x 13-inch buttered casserole dish. Melt the butter in saucepan. To this add the Pepperidge Farm dressing and the grated cheese. Beat the eggs, soup, mayo, onion and salt and pepper together; pour mixture over the top of the veggies. Cover with dressing mixture. Bake at 350° for 40 minutes, or until bubbly.
Mix dry jellos in 7 X 10 glass baking dish. Add hot water, mix until dissolved. Add cranberries, stir thoroughly. Add pineapple, stir well. Add orange juice, celery and pecans. Let set.
Warm milk. Sift salt and sugar together. Add to milk. Beat eggs slightly and add to milk mixture. Pour into slightly baked crust. Cover with nutmeg. Bake until knife placed into pie comes out clean. Makes 2 pies.
Mix together cabbage, water and salt. Let stand at least 1 hour. Drain. Mix sugar and vinegar; bring to a boil. Pour over cabbage; mix well. Pack and freeze.