HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and bake 1 hour at 300 degrees. Make a mixture of brown sugar, nuts and raisins. Top the casserole with this mixture after the first 30 minutes of baking.
Mix all ingredients well. Pour into uncooked 9-inch pie shell. Bake at 425° for 10 minutes; reduce heat to 325° and bake 35 to 45 minutes longer.
Simmer tea, cinnamon and cloves in 4 cups water for 30 minutes. Dissolve Jell-O in 2 cups boiling water. Pour Jell-O mixture into large container. Then add 6 cups cold water. Now add sugar and pineapple juice. Squeeze and strain lemons and add to Jell-O mixture. Strain tea mixture and combine with Jell-O mixture. Makes more than one gallon. Serve cold for punch and hot for tea.
Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes.
Mix together and put in 2 pie shells. Bake at 325° for 45 minutes.
Mix all ingredients except wings. Coat chicken with mixture. Fry in hot oil for approximately 6 minutes or until done.
Beat eggs well; add sugar, cornstarch and cream. Mix well. Pour into 2 unbaked pie crusts. Bake at 300° for 1 hour.
Preheat oven to 375°. Cream together margarine and sugars. Add peanut butter and egg. Blend well. Combine flour, salt and soda together. Blend slowly into creamed mixture. Bake 10 to 15 minutes.
Mix first five ingredients. Spread into an ungreased pan. Beat Egg White until foamy. Spread over cookie dough. Top with sliced Almonds. Sprinkle the Sugar mixed with Cinnamon over cookies. Bake at 350 for 25 minutes. Cool in pan on wire rack 10 minutes. Cut and cool thoroughly.
In ungreased cake pan (13 x 9-inch), spread pie filling. Next, layer crushed pineapple and cake mix, then pour melted butter or margarine on top. Layer coconut, then nuts. Bake for 1 hour at 350°. Let sit for one whole day or cake will crumble apart when cut.
Add sugar to the beaten egg whites. Gradually beat until stiff. Add nuts, chocolate bits, vanilla and salt. Preheat oven to 350°. Line cookie sheet with foil and grease slightly with butter, margarine or Pam. Drop cookies by spoonful. Turn oven off. Leave cookies in oven overnight. (Do not open oven door.)
Combine 1/4 cup flour with salt and pepper. Dredge roast in flour. Brown in oil on stove in frying pan. Place in roaster. Add onions, dill weed, vinegar and 1/2 cup water. Cover; cook slowly for 2 hours. Add carrots and cook 1 hour. Remove meat to heated platter. Pour liquid from roaster. Mix 2 tablespoons flour and 1/2 cup water. Add to cooking liquid, stirring constantly.
Cook noodles. Mix everything together and top with cheese. Bake at 350° for 1 hour.
In saucepan, melt together the powdered sugar, chocolate chips, evaporated milk and butter. Bring to a boil and boil for 8 minutes, stirring often. Remove from burner. Cool for 1 hour.
Boil ingredients for 8 minutes; cool. Store in covered containers. Reheat as needed. Serve hot. Makes approximately 4 1/2 to 5 quarts.
Preheat oven to 325°. Mix water and soup together. Put thin layer of soup mixture on the bottom of a 9 x 13 x 2-inch baking dish. Mix white rice and herb rice together (uncooked). Spread rice evenly over thin layer of soup mixture. Place chicken on top of rice. Pour remaining soup mixture over chicken. Cover with aluminum foil. Cook 1 1/2 hours (uncover the last 15 to 20 minutes for rice to absorb all the soup).
Slice 1/2 cake in chunks. Arrange in dish. Combine milk, water and almond extract. Add pudding mix. Stir and chill 5 minutes. Fold in whipped topping. Pour 1/2 over arranged cake chunks. Arrange 1/2 peaches on top of that. Repeat layers, ending with peaches. Chill 4 hours.
*May use cauliflower, broccoli, green peppers (diced), green onions (chopped), cucumbers, grated carrots, tomatoes (diced) and olives.
Melt margarine in pan over medium heat. Add rice, stir until lightly brown. Add onion, garlic powder, salt, pepper and broth. Stir until this comes to boil. Cover until rice is tender and dry.
Cut fine all ingredients. Season with salt, pepper and a little cayenne. Mix well together with cooked mayonnaise and serve on top of lettuce leaves with mayonnaise on top.
Run apricots through the blender. Toss in cheese. Dissolve jello in 1 cup boiling water. Dump jello into blender. Pour in juice. Blend, chill and eat.
Cook chicken on top of stove. Remove bones. To chicken and broth, add soup, water, milk and pepper and salt to taste. Cook over very low heat, stirring with wire whisk until blended. Add 2 cans of biscuits, cut in fourths. Cook slowly until biscuits are cooked. Stir often.
Cream together sugars and margarine; add egg and vanilla. Set aside. Sift together flour, cream of tartar, soda and salt and add nuts. Add to first mixture. Roll into balls and roll in sugars (don't flatten). Bake on greased cookie sheet at 325° for 12 to 15 minutes. These cookies will be flat and cracked.
Mix dry ingredients. Stir buttermilk into egg yolks and yogurt. Stir in melted butter and mix with dry ingredients. Fold in beaten egg whites. Fry in butter in 3-inch rounds. Serve with 1 tablespoon honey pecan butter and warmed maple syrup. Garnish with pecans.
Place all ingredients in a blender. Cover and blend until smooth. Serve immediately. Makes 6 (3/4 cup) servings (115 calories per serving).
Preheat oven to 350°. Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 x 2-inch casserole.
Sift together flour, soda, salt, cinnamon and nutmeg. Add shortening, sugar, eggs and vanilla. Beat until smooth. Stir in oats and raisins. Drop by teaspoons onto greased cookie sheet. Bake in 325° oven 12 to 15 minutes. Yields 3 1/2 dozen.
Drain juice from blueberries and add to it enough cold water to make a total 2 cups of liquid. Heat liquid to a boil; pour into Jell-O and add 1 cup of cold water. Add blueberries and crushed pineapple. Pour into a 9 x 12-inch dish or pan and congeal. Whip cream cheese, sour cream, sugar and vanilla together with mixer. Spread on salad just before serving. Garnish with chopped nuts if desired.
Combine sugar, milk, peanut butter, corn syrup and salt in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring occasionally, to 234 degrees (or until small amount dropped into cold water forms a soft ball). Remove from heat; add butter and vanilla. Do not stir. Allow fudge to cool at room temperature without stirring until it reaches 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly pour fudge into a lightly buttered 8-inch square pan. Makes about 1-1/2 pounds fudge.
In a large saucepan, combine the rhubarb, sugar, cornstarch, water and baking soda. While stirring, bring to a boil and cook until thick and bubbly (about 5 minutes). Set aside and stir in vanilla.
Cream sugar and shortening. Add eggs and water. Mix well. Add flour, soda and salt. Mix. Then add oatmeal and vanilla, mixing well.
Melt 1 stick butter in 9 x 13-inch pan. Add brown sugar. Place pineapple rings and cherries on top of butter/sugar. Pour on yellow cake batter and bake according to box.
Mix well. Bake, uncovered, for 1 hour in a 350° oven.
Place the first four ingredients in a bowl and mix well. Fold sour cream into fruit mixture and mix until all ingredients are well moistened. Cover and chill in refrigerator until serving time. Makes 3 2/3 cups or 4 to 6 servings.
Blend together cream cheese, milk and powdered sugar. Spread over baked, cooled pie crust. Sprinkle with chopped pecans. Spread Cool Whip over pecans. Chill in refrigerator. Top with fresh strawberries before serving. Also, can use Thank You cherry pie filling for topping.
Slice squash and cook in boiling water until soft. Mix all ingredients together and bake at 350° for 40 to 50 minutes.
Peel oranges and remove all membranes. Grind cranberries, apples, nuts and oranges in food processor. Bring apple juice concentrate to a boil in the microwave. Dissolve jelly in this. Cool with ice cubes. Pour over ground fruit mixture and refrigerate.
Cut cucumbers in eighths lengthwise. Slice onion and separate into rings. Put both in large glass or ceramic bowl. Combine other ingredients in a glass or enamel pan. Heat and stir until sugar dissolves (use wooden spoon). Pour over cucumbers and onions. Toss and coat. Cover with plastic wrap and refrigerate for 24 hours, tossing occasionally.
Soak gelatin in cold water and dissolve in hot water. Cook pineapple and sugar 5 minutes. Mix with gelatin. Chill in icebox until it begins to congeal. Fold in whipped cream, nuts and cheese. Place in square pan and put in icebox and chill. Cut in squares and serve on lettuce leaf.
Mix all ingredients together. Place in a greased casserole dish. Bake at 350° for 40 to 50 minutes.
Dissolve yeast, 1 tablespoon lukewarm water and 1 tablespoon sugar. Put milk in large bowl and add yeast mixture. Add sugar, oil, eggs, salt and flour. Mix well with spoon. Cover and keep at room temperature overnight. Next day, about 4 hours before serving, knead slightly on floured board. Divide in 2 equal parts. Roll each into 16 pie shaped pieces. Roll each piece from big end to small. Let rise. Bake at 425° for about 20 minutes or until golden brown.
Combine all thoroughly and store in covered container. Use in place of salt for meat, salads, dressings, etc.
Into greased casserole (I use margarine for greasing), add apples and cranberries. Sprinkle with 3/4 cup sugar (this can be done the day before and refrigerated). Mix melted margarine, oatmeal, flour, brown sugar and nuts. Sprinkle over apples and cranberries. Bake approximately 1 hour in 350° oven. Serves 12 plus. May be used as side dish or dessert.
Mix all ingredients thoroughly. Makes 1 1/2 cups tea mix. To serve, combine 1 1/2 teaspoons tea mix with each cup of water. Steep to desired strength. Strain.
Stir together eggs, cheese and Worcestershire sauce. Arrange drained green beans in shallow 1-quart baking dish. Spoon cheese mixture atop. Toss together bread crumbs and butter; sprinkle atop cheese mixture. Bake, uncovered, at 350° for 20 to 25 minutes or until cheese mixture is set. Makes 4 to 6 servings.
Cook until it forms soft ball in cold water. Then add 1 teaspoon baking soda. Beat, then pour over popped corn. Butter hands and form balls.
Mix first three ingredients and set aside. Cream the rest of the ingredients. Add first three ingredients to creamed mixture. Mix well. Grease 15 x 10 x 1-inch pan. Bake at 350° for 10 to 12 minutes.
Brown meat on both sides in hot oil in large fry pan. Combine remaining ingredients and pour over meat. Cover simmer 1 1/2 to 2 hours or until tender. Serves 4 to 6. I like to cut meat into serving size pieces.
Mash avocados with a fork. Mix in lemon juice, tomatoes and salsa. Salt and pepper to taste and garnish with cilantro.
Mix milk, egg, and butter; add flour, baking soda and sugar. Pour batter into center of hot griddle.
Bring margarine to boil. Add cocoa and water. Remove from heat. Add flour, sugar, salt, eggs and mix well. Add sour cream and baking soda. Pour into greased 1-1/2 x 9 x 13 inch sheet cake pan. Bake at 400° for 20 minutes or until toothpick comes out clean.
Mix flour, softened margarine and pecans. Press in bottom of 9 x 13-inch cake pan. Bake at 375° for 15 minutes. Beat cream cheese, confectioners sugar and 1 cup Cool Whip. Spread over cooled crust. Beat pudding and milk. Pour over cream filling. Spread with rest of Cool Whip. Cool 2 hours.
Combine crumbs, eggs, onion, catsup, salt, pepper and Worcestershire sauce. Add ground chuck and mix well. Shape meat mixture into 6 patties. In large skillet, brown patties on both sides. Spoon soup over meat; top with beans and green pepper. Cook, covered, over low heat for 20 minutes. Sprinkle cheese over mixture; cover and cook 5 minutes more. Serves 6 (at my house, less)!! Add a fruit salad and dinner rolls for a delicious meal.
Dissolve yeast and sugar in 1/2 cup lukewarm water. Add quart of water and butter. Add flour with salt and dry milk. Mix well. Divide into 3 loaves; dough will be sticky but no kneading is necessary. Let rise about 2 hours in warm place. Bake at 420° for 10 minutes, reduce heat to 375° for 40 minutes. Turn heat off last 10 minutes of cooking time, making it 1 hour altogether.
Slice kielbasa into 2-inch chunks. Slice carrots lengthwise, then chop into 2 inch pieces. Cut potatoes into large chunks.
Mix Jello with boiling water. Add cream cheese and beat until smooth. Add fruit, nuts, sugar, and vanilla. Pour in 7-up slowly and stir. Place in refrigerator and stir again in 15 minutes. Serve when congealed.
Mix butter, milk, eggs, sugar, salt and cold water together. In another bowl, mix yeast and add warm water together. Then mix the two mixtures and slowly stir in flour. When finished, place dough in a buttered bowl with a damp cloth over top. Place in refrigerator overnight to raise.
Place macaroni in 4 or 5 quarts of boiling water, stirring frequently, and boil until almost tender. While water is boiling, grate cheese and put aside. Beat eggs, milk, salt and pepper and set aside.
Cream butter and sugar until creamy. Add eggs and beat. Add milk, salt, vanilla, baking powder and flour, a little at a time, until stiff enough to roll out. Pinch off dough; roll on floured board. Add flour so that it won't stick. Grease and flour cake pans or skillet. Bake in oven until light brown. Spread each layer with cooked, mashed and sweetened apples. Leave top layer without apples. Put 1 teaspoon ground cloves into apple mixture. Store cake 2 or 3 days before eating.
Mix rice, soup and cheese. Pour boiling water over broccoli, leave long enough to thaw, then drain. Mix with all other ingredients. Place in greased baking dish. Bake, uncovered, at 350° for 40 to 50 minutes.
Break cake into small pieces and put in a 9 x 13 x 2-inch pan. Pour pudding mixture over cake and mix. Spread pie filling over this. Refrigerate and when ready to serve, spread Cool Whip over all. You can use any pie filling you like (cherry, blackberry or lemon).
In a 1 gallon glass jar or 4 quart jars, layer sliced cucumbers and onions, 1 inch each layer. Repeat until just below mouth of jar.
Cream crisco, salt, and sugar together, add beaten eggs, nuts, and raisins. Mix well and add cream; together. Mix well and drop by spoonful on greased pans. Bake 15 minutes in hot oven.
Cream butter and sugar; add eggs one at a time. Stir the soda into the syrup and add to the egg mixture. Then add the flour and wine alternately. Put into 2 large pans which have been lined with wax paper and greased.
In large mixing bowl mix tuna, soup and vegetables until thoroughly mixed. Pour into pie crust. Cover with second pie crust. Pinch edges and bake 45 minutes at 400°. Yields 4 to 6 servings.
Mix graham cracker crumbs, oleo and sugar. Press into a 9 x 13-inch pan. Combine cream cheese, powdered sugar and milk. Spread over graham cracker mixture in pan. Sprinkle pecans over cream cheese mixture. Spread whipped topping over nuts. Spoon pie filling over whipped topping. Refrigerate.
Mix cornstarch, sugar and salt in pan. Stir in water. Cook, stirring until smooth and thick. Remove from heat and add to beaten yolks. Cook 1 minute. Remove and add butter and lemon juice. Cool and pour into baked pie shell. Top with meringue and place under broiler until light brown.
Wash ham hocks and put in small pressure pot. Cover with water and cook for 45 minutes. Let pot cool on its own. Wash beans and put in pot you plan to cook the beans in. Put about 1 1/2 quarts of water on the beans. Bring to a boil; boil for a few minutes. Cover and let stand for approximately 2 hours. Drain water from the beans that they soaked in. Add the water from the ham hocks to the beans. Cut up the ham hocks and put in the pot with the beans. Cook together over slow to moderate burner for 1 to 2 hours or until done.
In a large mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla; add to flour mixture and mix well. Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-inch thickness. Cut with biscuit cutter and place on lightly greased baking sheets. Bake at 450° for 12 minutes or until golden brown. Yields 1 1/2 to 2 dozen.
Brown hamburger with onion and salt. Put 1/2 in small cake pan. Spread sauerkraut over hamburger. Layer uncooked noodles and remaining meat on top. Mix soups together and pour over casserole. Cover and bake 30 minutes at 350°. Add cheese and continue to bake for 30 minutes more.
Saute onions and beef in oil. Add rest of ingredients and 1/2 soup can water. Stir and heat through. Add another 1/2 can water for a thinner stew.
Preheat oven to 375°. Rinse and dry chicken. Roll crackers until crushed; combine grated onion, chopped parsley, Parmesan, salt and pepper in bowl, blending well. Melt butter. Dip chicken in cracker mixture. Place chicken on aluminum foil covered baking tray. Sprinkle onion, parsley and cheese mixture onto chicken. Pour melted butter over all pieces. Cover chicken for 40 minutes; then remove. Cook, uncovered, for another 25 minutes until tender.
Combine oil and water; bring to a boil. Boil for 1 minute. Add flour and blend. Pat into 9-inch pie plate. Fill with your favorite filling; bake until pie is done.
Preheat oven to 350°. In large bowl, combine cheeses, reserving 1/2 cup Mozzarella, eggs and parsley. Set aside.
Mix all the ingredients except pecans and put into the 2 pie shells. Top with the pecans.
Combine dry ingredients. Add Wesson oil and beat until smooth. Add eggs and beat after each one. Add carrots and nuts and beat. Pour into 2 (9-inch) pans and bake at 350° until done. (Cook about 50 minutes.)
Melt margarine in a 2 qt. casserole dish. Mix in crumbled crackers. Leave enough crackers in dish to cover bottom. Debone chicken and mix with sour cream, cream of chicken soup and broth. Season with salt, pepper and parsley flakes to taste. Pour into casserole dish and top with remaining crackers. Bake 1 hour at 300°. You may also use leftover turkey or chicken and canned broth.
Mix together graham crackers, 2 tablespoons sugar and oleo. Put in a greased and floured 9 x 3-inch spring-form pan. Pat on bottom and a little up the side to cover the seam of bottom circle of pan.
Peel and boil potatoes until tender; drain. Add sugar, egg, spices, margarine and milk. Beat until smooth. Pour into buttered casserole dish.
Prepare beans in 12-inch skillet or 1 (4 quart) saucepan. Heat 1 inch of water to boiling; add beans and simmer 10 minutes. Drain beans and transfer to bowl.	In same pan melt butter; add almonds and cook	until golden brown. Spoon almonds and butter mixture over beans.	Add salt and pepper.
In Dutch oven, brown meat, onion, green pepper, celery, carrot and garlic until tender. Drain off fat. Add water, tomatoes, sauce, sugar and seasonings. Bring to boil. Add spaghetti; reduce heat. Boil gently, uncovered, 12 to 15 minutes until spaghetti is tender.
Prepare cake mix as directed, pour into 2 (8-inch) round pans and bake as directed. Cool cakes and slice each cake in half so you will have 4 (8-inch) cakes. Place 1 cake in a glass bowl.
Thaw broccoli to cut into coarse pieces. Mix broccoli with corn, onions (or juice), 4 tablespoons melted butter, egg, salt and pepper. Pour into greased casserole or baking dish.
Cook the macaroni according to package directions and cool. Combine all ingredients in large bowl and chill.
Cut broccoli and cauliflower in small pieces. Cook bacon until crisp. Crumble. Combine mayonnaise, white vinegar and sugar. Pour over all ingredients. Refrigerate.
Put oil in a bowl. Stir in cocoa, eggs, sugar, Karo and vanilla. Mix flour, baking powder and salt together; add to cocoa mixture. Stir in nuts. Pour into greased 8 x 12-inch pan and bake at 350° for 30 minutes. If a glass pan is used, bake at 325°. They are chewer if not overbeaten or overbaked.
In a large bowl, dissolve the gelatin in boiling water. Cool slightly. Stir in the milk, pineapple (in juice), mayonnaise, cottage cheese, nuts and horseradish sauce. Mix well. Chill until partially set. Pour into an oiled 8 cup mold. Chill for 6 hours or overnight. Unmold. Yields 12 to 16 servings.
Cream butter until light. Combine egg, Sugar Twin and vanilla; beat until well blended. Blend into butter. Sift dry ingredients together; add to butter mixture. Mix until well blended. Stir in applesauce. Beat with electric mixer for several minutes at high speed. Blend in pecans and dates. Turn into buttered loaf pan. Bake in preheated 350° oven for 1 hour, or until cake tests done. Yields 6 servings.
Combine 1 cup cornmeal, milk, egg, salt, bacon drippings and corn in large bowl; mix. Saute beef and onion; drain. Sprinkle 1 tablespoon cornmeal in greased, preheated 12-inch iron skillet. Pour half of cornmeal mixture in skillet, then pour meat/onion mixture on top. Grate Cheddar cheese on top of mixtures. Pour remaining cornmeal mixture over top. Bake 50 minutes at 350°. Crust will brown like cornbread.
Dissolve each gelatin flavor separately with 2 cups boiling water, then 2 cups cold water each. Pour into 3 separate pans to make 1/2-inch layer. Chill until firm; cut into small cubes (1/2-inch). Mix pineapple juice and sugar; heat until sugar is dissolved and liquid is boiling. Remove from heat. Add 6 ounces strawberry gelatin; stir until dissolved. Add cold water. Chill until room temperature. Add whipped topping. Mix with strawberry gelatin syrup until you have creamy pink mixture. Fold in cut gelatin cubes. Pour into 9 x 13-inch pan. Chill overnight. Serves 24.
Preheat oven to 350°. While oven is heating, place butter in a 9 x 13-inch pan. Put in oven to melt. Mix flour, milk and sugar in medium size bowl. Remove pan from oven and pour mixture over butter. Distribute fruit and juices over mixture. Put in oven for 30 to 35 minutes until brown.
Stir together flour and salt. Cut in shortening until pieces are the size of peas. Blend in water.
Pare and cut potato into large pieces; boil in mininum of water until well-cooked. Mash into smooth puree; cool. In a large bowl, beat the flour and sugar into the puree, adding water, if necessary, to make a smooth batter. Add the yeast (if you choose), place in a 1/2 gallon jar, cover with plastic wrap and set in a warm place to ferment. (Never cover Sourdough Pot tightly or results will resemble a bomb!)
Boil chicken; debone and cut up. In a skillet, slowly cook onions, pepper and celery in salad oil. In a large heavy pot, place tomatoes, mushrooms and broth. Add Ro-Tel tomatoes and bring to a boil. Melt Velveeta cheese in liquid. Cook spaghetti in chicken broth from boiling chicken. Combine with ingredients and bake at 350° for 20 to 30 minutes until heated through.
Melt butter in large bowl. Stir in seasonings, then pretzels. Microwave on High for 3 to 4 minutes.
Have cheese and oleo at room temperature. Mix all ingredients with hands. Roll and cut with cookie cutters or pinch off and flatten like biscuits. Bake at 350° for 15 minutes. Don't get too brown.
Combine broccoli, onion, cheese and bacon bits in large bowl. Mix together in small bowl the sugar, vinegar, mayonnaise and sour cream. Pour this mixture into broccoli mixture and stir well to blend. Refrigerate and serve chilled.
Combine ingredients and mix well with electric mixer. Pour into a greased 2-quart rectangular casserole. (Sugar and butter can be reduced and it still tastes good.)
Season chicken with salt and pepper. Wrap each breast with bacon strip and brown in heavy skillet. Remove chicken to casserole dish. Pour diluted soup over; sprinkle with chives. Bake for 45 minutes to 1 hour at 350°.
Mix all together. Let set 4 hours before serving. Serve over greens (lettuce, endive, spinach).
Saute the onions and garlic in butter. Cook spinach according to package directions; drain. Add all ingredients to the spinach and season to taste. Serve warm in a chafing dish with crackers.
In a large saucepan over medium-high heat, saute onion in margarine for 5 minutes, or until onion is almost tender. Reduce heat to medium. Stir in flour until completely blended. Add water, bouillon, garlic powder and pepper. Bring to boil; reduce heat to low. Add broccoli and milk. Simmer for 10 minutes, or until broccoli is done. Stir in half and half and cheese until cheese melts. Serve hot.