HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and sift flour, baking soda, salt and spices; mix about 1/2 cup with nuts and fruit. Cream shortening until soft and smooth, gradually adding sugar, creaming until fluffy. Beat in eggs. Add flour mixture alternately with applesauce, beating well after each addition. Beat in fruit-nut mixture. Turn into greased pans in moderately slow oven (325°), baking about 1 hour. Nuts and dates may be omitted, if desired. Yield: 2 small loaves (6 x 3-inches) or 1 large loaf (11 x 3 x 3-inches).
Mix all ingredients and blend well. Pour into a 9 1/2-inch ungreased pie plate. Bake at 350° for 30 minutes.
Cook pasta according to package directions. Drain. Rinse with cold water to cool quickly; drain.
Soften cream cheese to room temperature. Chop green onion (tips only) and dried beets into small pieces. In medium bowl, mix the ingredients. Form into a ball. Roll in chopped nuts. Place in refrigerator. Serve with crackers.
Combine sugar, vinegar, mustard seed and celery seed. Bring to a boil, stir until sugar dissolves. Stir in vegetables. Simmer 10 minutes. Put in jars, hot water bath for 10 minutes.
Mix wet ingredients thoroughly, then add dry ingredients until blended. Bake at 350° until golden brown, about 35 minutes.
Make recipe on instant Potato Buds box except short water by 1/4 cup for 12. Add cream cheese, sour cream, Miracle Whip, egg and finely chopped onions and tops. With mixer, mix until smooth. Spray casserole with Pam. Fill with mixture; don't cover. Bake at 350° for 1/2 hour or longer if made ahead and refrigerated.
Mix all ingredients together and pour into pie crusts. Store in refrigerator. Allow 24 hours to set. Yields 2 pies.
In a large casserole, combine 1/2 cup of onion rings and all other ingredients, keeping enough grated cheese and pimento to decorate top. Bake at 350° for 25 minutes. Stir; top with remaining onions, cheese and pimento and bake 5 minutes more. Serves 6.
To 1 cup mayonnaise, add all of the ingredients and blend well. Chill. Good served with fried fish.
Put in pan with tight lid. Preheat oven to 450°. Bake for 1 hour; turn oven off. Do not open oven door. Let set overnight.
Heat oil. Coat chicken with flour, salt and pepper. Brown on all sides. Add water to reserved pineapple juice to make 3/4 cup.
Add all ingredients together and pour an unbaked shell. Bake at 400° for 40 minutes.
Place chicken in large Dutch oven with 1 whole carrot, 1 onion, celery stalk and seasonings. Cover with hot water. Simmer 1 1/2 hours or until fork-tender.
In a large skillet, saute the onion and peppers in 3 Tbsp. of mayonnaise until crisp and tender. Remove vegetables and keep warm. Reduce heat. Add the Italian dressing, roast beef and the remaining mayonnaise to the skillet. Cook and stir until heated through, about 5 minutes. Place beef and vegetables on rolls; top with mozzarella cheese.
Bake in 2 cake pans (lightly greased) for 20 minutes in 300° oven.
To a quart of canned tomatoes, add extra salt, if needed, a dash of pepper, sugar and Worcestershire sauce. Heat to boiling point. Serve in bowls.
Preheat oven to 400°. Meanwhile, halve 3 sausage links crosswise and slice remaining sausage links. Prepare potatoes according to package directions, except omit butter. Stir in celery and sliced sausage. Turn into 1 1/2-quart casserole. Bake in 400° oven for 25 minutes. Stir and place halved links on top. Bake 10 minutes more. Serves 6.
Bake chicken at 350° until done. Let cool, then debone. Add hot sauce, catsup, lemon juice, brown sugar, mustard, vinegar and onion. Mix together and pour over chicken. Add carrots and bake at 350° for about 45 minutes.
Preheat oven to 350°. Have eggs at room temperature. Measure sifted flour; add 1/2 cup sugar and sift 4 times. Combine egg whites, vanilla and cream of tartar in large bowl; beat until moist peaks form. Add remaining sugar in 4 additions, beating slightly after each addition. Fold in flour mixture in 4 additions; turn bowl often. Pour into ungreased tube pan. Bake for 35 to 40 minutes. Cool upside down.
Open can of beer in morning and let stand about 3 hours. Beat flour, salt, baking powder and egg yolks into beer. Let stand 1 hour or more. Just before using, beat egg whites very stiff and fold into batter. Dip fish and fry.
Arrange chops in single layer in baking pan. Lightly salt and pepper each chop. On each chop, place one slice of onion, one tablespoon of ketchup, one tablespoon brown sugar and a few drops of lemon juice. Bake in 350° oven for 20 minutes. Turn chops and bake 20 minutes longer. Baste each chop frequently for another 20 minutes (at intervals), coating each chop. Sauce will thicken during basting time. Serve with cooked white rice.
Combine all ingredients, stirring until batter is smooth. Pour into a greased 12 muffin tin. Bake at 425° for 8 to 10 minutes or until golden brown.
Mix hot tea and soda until fizzes, then cool. Beat eggs and sugar; add molasses and cooled shortening. Stir in cooled tea mixture. Stir in dry ingredients to form stiff dough. Let set 1 hour or more. Roll out on floured board; cut. Bake at 350° for 8 to 10 minutes.
Put dates, water and butter in a bowl. In second bowl, put eggs, sugar and vanilla. Place dry ingredients in third bowl. Add egg mixture to date mixture, then add flour mixture. Last add chopped nuts. Put batter into 4 loaf pans. Bake at 325° for 45 to 55 minutes.
Use red or green candied cherry halves or pecan halves for top of cookie. Combine salt with soda and flour; set aside. Cream shortening, sugar and eggs until fluffy. Add buttermilk and flour alternately. Add nuts, fruit and raisins. Chill dough for several hours. Drop by teaspoon 2 inches apart on lightly greased cookie sheet. Top each cookie with fruit or pecan. Bake in preheated oven at 375° for 8 to 10 minutes. Yields 6 to 8 dozen.
Mix cake mix as directed on package. Pour 1/2 of batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt together the oleo and caramels. Add condensed milk and mix well. Pour mixture over baked cake. Pour rest of cake mix over top of caramel mixture and top with pecans and chocolate bits. May sprinkle with coconut. Bake at 350° for 25 minutes.
Combine flour, brown sugar, pecans and butter. Bake at 350° for 20 minutes in a 9-inch square pan, stirring often. Let cool.
Lightly grease a 10-inch pie plate. Heat 1/2 teaspoon salt and 1 cup water to boiling. Add vegetable, bring to a boil and cook until tender, about 5 minutes. Drain. Mix vegetable, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake at 400° for 35 to 40 minutes.
Drain asparagus and use the liquid to thin down the cream of asparagus soup to the consistency of thick gravy. Place cut asparagus, eggs, cheese, pepper and 1/2 of the onions in casserole dish. Pour soup mixture over all and mix gently. Cover with remaining onions. Heat in oven until hot and bubbly.
Bring sugar and syrup to a boil. Add peanut butter. Cream together. Add corn flakes and mix sparingly. Put into buttered cake pan. Cut into squares when cool.
In a covered saucepan, cook potatoes in boiling water until tender. Drain well. Cool. Peel and cube potatoes. Combine mayonnaise, sugar, vinegar, salt, pepper and onion. Mix well. Add potatoes and eggs. Toss to coat. Cover and chill.
Prepare lime gelatin. Pour into large pan. Refrigerate until firm. Sprinkle unflavored gelatin over surface of cold water and let soften several minutes. Beat egg yolk with salt, mustard and paprika in top of double boiler. Add milk and lemon juice. Cook over hot water until mixture thickens (5 or 7 minutes), stirring constantly. Add softened gelatin to hot mixture and stir until dissolved. Chill mixture until it begins to set. Stir in tuna, green pepper and celery. Fold in mayonnaise, then the egg whites beaten until stiff, but not dry. Spoon mixture gently over lime gelatin. Chill until tuna mixture is set (2 or 3 hours).
Mix Ritz crackers and 1/2 stick butter. Put on top and bake 20 to 30 minutes at 350°.
Cook raisins in water until soft. Drain off water. Mix applesauce, eggs, sweetener and oil. Add soda and flour. Add remaining ingredients and stir in raisins. Bake at 350° until toothpick comes out clean. Makes 2 dozen cakes. One cake equals 1 fruit and 1 fat exchange.
Sprinkle the pecans and coconut over the bottom of a 9 x 13-inch pan. Mix cake mix as directed on box. Pour over nuts and coconut. Combine cream cheese, butter and sugar. Spoon this mixture on top of cake batter. Bake at 350° for 45 to 55 minutes.
Heat butter in large frying pan. Add shrimp and cook 2 minutes on each side over medium-high heat. Add garlic and season well. Continue cooking for 1 minute. Stir in green peppers and diced lemon. Cook 1 more minute. Add parsley, paprika, salt and pepper. Mix and serve.
Sift flour, baking powder, sugar, and salt into a bowl. Pour oil and milk into a measuring cup but do not stir. Add to yams. Blend well. Add to flour mixture and mix lightly with a fork until mixture holds together. Turn dough out onto floured board and knead gently until smooth (about 12 kneading strokes). Roll dough about 1/4-inch thick and cut into rounds with floured biscuit cutter. Place rounds on a baking sheet. Bake at 425° for 10 to 20 minutes. Serve hot or split when cold and toast.
Combine corn, red pepper, onion, pickle relish and celery in medium heatproof bowl. Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan. Bring to boiling; boil for 1 minute. Pour over vegetables; stir well. Refrigerate, covered, overnight, stirring occasionally. Spoon relish into glass jar and tightly cover. Store in icebox up to one week.
Preheat oven to 350°. Cook broccoli and drain. Cook chicken and cut into pieces. Shred cheese. Layer broccoli first in 13 x 9 x 2 pan, then chicken, then cheese. Mix cream of mushroom soup, mayonnaise, lemon juice and curry and spread over cheese layer. Melt butter. Dredge bread crumbs in butter. Put on top of mayonnaise layer. Yields 6 servings.
Preheat oven to 350°. Mix chicken gravy mix, curry powder and water in large size (14 x 20-inch) oven cooking bag and place in 12 x 8 x 2-inch baking pan. Season chicken breasts with salt, pepper and paprika; place in single layer in bag. Close bag with nylon tie; make 6 (1/2-inch) slits in top. Bake in 350° oven 45 minutes, until tender. Serves 6.
Mix Cool Whip and the dry pudding. Add pineapple, pecans and marshmallows. Blend together and chill.
In a mixing bowl, cream together butter and sugar. Stir in ginger and cinnamon; add salt and egg. Beat until well blended. Stir molasses and buttermilk. Sift together flour and soda. Combine with batter; beat just enough to incorporate flour. Pour into greased 10-inch skillet. Bake in 325° oven for 35 to 40 minutes or until done. Serve with lemon butter.
Beat at high speed for 20 minutes. Pour into 10-inch tube pan. Bake at 350° for 1 hour. (Don't preheat oven. Don't butter or flour pan.) Can be used to make cupcakes.
Grease 9 x 13-inch pan. Spread pecans on bottom. Place frozen rolls on pecans. Mix margarine, sugar, pudding, milk and cinnamon. Pour mixture over top of rolls. Set out overnight (8 hours minimum) for dough to rise. Bake at 300° for 30 minutes. Cool 5 minutes. Turn over onto serving plate.
Wash cucumbers in cold water. Slice and pack in jars. Put 1/4 teaspoon powdered alum to 1 quart. Add 2 teaspoons dill seed and 1 garlic bulb. Mix vinegar, water and salt; bring to a boil. Pour in jars and seal. Let sit for 6 weeks.
Brown meat in large stock pot. Add vegetables, onion, celery and carrots to taste, tomatoes and tomato sauce, potatoes (cubed), liquids and spices.
Rinse frozen broccoli under cold water to separate; drain. Mix hamburg, eggs, bread crumbs, ketchup, milk, 1/2 teaspoon salt, pepper and oregano. Pat mixture into a 12 x 10-inch rectangle on foil. Arrange broccoli on hamburg to within 1/2-inch from edges. Sprinkle with 1/2 teaspoon salt. Arrange ham on broccoli. Roll up rectangle at 10-inch side and using foil to lift press edges and ends to seal. Place in shallow pan and bake, uncovered, for 1 1/2 hours. Overlap cheese on top and bake 1 minute. (Center of meat loaf may be slightly pink due to ham.)
Peel and slice apples to fill pie pan 2/3 full. Sprinkle with 1 tablespoon sugar and cinnamon. In small bowl combine the next 5 ingredients and nuts (optional). Pour over apples and bake 40 to 45 minutes at 350° or until crust is golden brown. Rhubarb, berries and other fresh fruit can be substituted for the apples.
Combine and chill until ready to serve. Add 1 bottle of ginger ale. Serves 40 punch cups.
Chop onion and apple fine. Put in frying pan with shortening for 10 minutes. Add cabbage which has been shredded. Add water a little at a time to keep mixture steaming. Cook for 20 minutes. When it is tender, add sugar and vinegar. Before serving, add salt, pepper and butter.
Remove chicken from bone and chop. Put in baking dish. Mix broth, milk and soup. Pour over chicken. Cook celery and onions in small amount of water until tender. Drain. Add egg and stuffing mix. Spread over chicken mixture. Bake at 350° for 30 minutes.
Spread croutons in lightly greased 13 x 9-inch baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushroom and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight.
Brown meat with onion and green pepper. Drain all fat and add remaining ingredients. Cook slowly for about 1 to 1 1/2 hours.
Mix cheese and sausage, then add Bisquick mix in 3 equal parts. Dough will be stiff. Knead several minutes and set aside. Slit and seed jalapeno peppers. Stuff each pepper with a piece of cheese and pinch back together. Pinch off a piece of sausage mixture and pat into flat pancake. Place the pepper in the middle and wrap around dough until covered. Roll back and forth in hands to form egg shape. Roll each egg in shake and bake. Eggs can be baked now or frozen. Bake at 300° for 25 minutes.
Cream oil, eggs and sugar together. Add vanilla, apples and nuts. Bake in loaf pan at 350° for 40 to 45 minutes. Stays fresh for days.
Mix all ingredients together. Put meat in 12 hours before cooking time. Good for roasts, steaks, kabobs or most any meat.
Melt margarine and cool. Add mayonnaise, parsley, garlic, marjoram, salt and pepper. Cook chicken breasts, skin and debone and then chop. Combine mayonnaise mixture with chicken, toasted almonds and white grapes. Refrigerate and serve on lettuce leaf.
Beat egg yolks in top of double boiler with wire whisk until smooth but not fluffy. Add melted butter, lemon juice, hot water and salt. Place over hot water and beat until sauce begins to thicken, about 5 minutes. Add parsley and tarragon. Add cold water and beat if mixture begins to separate. Makes about 3/4 cup.
In a sauce pan, mix brown sugar, egg yolks and flour; add water and salt, cook over medium heat stirring frequently.	After mixture has thickened, remove from heat; add butter and vanilla. Pour mixture in pie shell and bake at 350° for 15 minutes.
Wrap 1 strip of bacon around each piece of chicken. Mix soup and sour cream and pour over chicken in casserole dish. Sprinkle with paprika and bake for 3 hours, uncovered, at 275°.
Beat the egg and add the with vinegar to make one cup very cold water. Makes one cup liquid.
Crush vanilla wafers; cream butter and sugar together. Add orange juice, wafers and pecans. Roll into balls and roll in coconut.
Mix all together for 3 minutes. Bake 35 minutes at 350°.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin. Stir until ice is melted.
Cut bread dough (thawed) in half lengthwise, then cut into 8 pieces crosswise (16 pieces total). Flatten pieces of dough with your fingers, stretching slightly to form 4-inch circles. Using 1 can of apricot or prune pastry filling, spoon 1 tablespoon of filling in center of each circle. Bring edges of dough together; pinch to seal. Dip in 3 tablespoons of melted margarine, then in 1/3 cup sugar. Place, seam side down, in 2 layers in a greased 9 x 5 x 3-inch loaf pan. Cover; let rise until almost double. Bake in 350° oven for 35 to 40 minutes or until done, covering with foil during the last 10 minutes of baking. Remove from the pan. Invert onto a serving platter. Serve warm.
Line bottom of pie pan with asparagus. Beat rest of ingredients and pour over asparagus.
Mix all ingredients together. Place in dish and freeze. Serve frozen or slightly thawed (like ice cream). Lasts up to 6 months.
Mix all ingredients together. Pat in bottom of 9 x 13-inch pan. Pour melted milk chocolate bits over mixture in pan. Refrigerate until firm.
Combine cream cheese and dissolved beef bouillon with mixer. Once blended, add jar of mayonnaise; blend until creamy. Serve with fresh vegetables.
Bring celery and chicken broth to a boil and cook until celery is partly tender. Tear bread into cubes and pour celery and onion mixture over bread. Add sage, salt, pepper and butter to mixture. Pour mixture into buttered baking pan. Bake at 350° until brown around the edges.
Preheat oven to 350°. Grease bottom of 9-inch square baking pan. Melt margarine in saucepan over low heat. Remove from heat. Stir in remaining ingredients in order listed; mix well. Spread in prepared pan. Bake 30 to 35 minutes. Cool in pan. Cut into 2 x 2-inch squares. Yield: 16.
Bring broccoli and water to a full boil on medium high heat. Add rice, stir, then cover and remove from heat and let stand for 4-5 minutes. Stir in Velveeta Cheese. Cover and let stand 4-5 minutes longer until the cheese is melted. Serves 6.
Saute okra, onion and green pepper in margarine or bacon fat over low heat. Add tomatoes and seasonings. Cook until vegetables are tender, stirring as little as possible.
Dissolve dressing mix and garlic powder in oil. Dump crackers into large mixing bowl that can be sealed for storage. Pour oil mixture over crackers; gently stir to thoroughly coat crackers. Seal and store overnight. Crackers will absorb oil and seasonings overnight and then are ready to enjoy. Keeps well for several weeks.
Boil chicken or hen until tender. Remove chicken from broth. Sift one sifter of plain flour. Make hole in center and pour in 1 cup broth. Make up as you do biscuits. Make dough real stiff. Pinch off piece of dough about the size of a small fist. Place dough on floured surface. Roll dough very thin. Cut into strips with knife. Pick up strips and stretch and break into pieces about 3 inches long. Drop into boiling broth. Debone chicken and add to dumplings, lower heat and boil until dumplings are done.
Preheat oven to 350°. Butter a 7 x 10-inch ovenproof glass baking dish. In large bowl, combine first 6 ingredients; season with salt and pepper. Transfer to baking dish. Mix cornflakes and 1/2 cup melted butter and spread on top of potato mixture. Bake for 45 minutes or until browned.
Cream butter and Crisco until fluffy. Add sugar, one cup at a time, creaming thoroughly after each addition. Add eggs, one at a time, beating thoroughly after each addition. Sift flour; measure. Sift flour and baking powder together. Add dry ingredients and milk alternately into creamed mixture. Mix thoroughly. Add vanilla. Pour into well-greased and floured tube pan. Pan may be lined with waxed paper. Bake at 325° for 1 hour and 30 minutes (great with Caramel Icing).
Spread potatoes evenly in large flat buttered baking dish. Combine soup, sour cream, cheese, onion and pepper. Mix and pour over potatoes. Stir corn flakes in melted margarine and spread on top of soup mixture. Bake at 350° for 45 minutes.
Mix carrots and raisins. Sprinkle lemon juice over carrots. Add sour cream, mayonnaise, coconut and pineapple. Toss lightly. Serves 6.
Mix flour, sugar, cocoa and salt. Add 2 egg yolks (slightly beaten) and 1 teaspoon of vanilla. Add scalded milk last and blend. Cook slowly, stirring constantly in very heavy saucepan. When thickened, pour into baked pie shell. Top with meringue, if desired. Can be doubled.
Combine the four dry ingredients in a 12 ounce jar with a tight, screw-on lid. Put in about half the oil, then about half the vinegar, then the other halves, shaking vigorously each time until well mixed. Put in garlic and sweet basil and shake some more. Keep in a cold place; if you keep it in the fridge, you will have to allow time for the oil to liquify before you use it, and in any case, shake it well.
Cook spaghetti according to directions on package. Melt butter in skillet. Clip dried beef into medium-size pieces. Add beef and green pepper to skillet and cook until beef "frizzles" and green pepper is tender, stirring some as it cooks. Combine this with soup, milk and 1 1/2 cups cheese and stir until well blended. Add sauce to spaghetti and stir just enough to mix. Pour into a greased 2-quart casserole dish and bake at 350° for 25 minutes. Remove and sprinkle remaining cheese over the top. Return to oven long enough to melt cheese.
Cut bacon into bite size pieces. Dice onion. Cook bacon and onion until crisp. Drain oil. Put bacon, cream of mushroom soup, potatoes and milk in a pot. Let boil; when potatoes are done add corn. Turn off heat.
Cut off tops of bell peppers and remove seeds. Cook peppers 5 minutes in enough boiling water to cover them. Drain and set aside. Combine rice and next 3 ingredients. Stir well. Fill peppers with rice mixture and place in a 1-quart baking dish. Bake at 350° for 25 minutes. Sprinkle cheese over peppers and bake an additional 5 minutes.
Saute chopped onion in butter. Add egg yolks, salt, pepper, bread crumbs, sour cream and the mushroom stems, finely chopped. Stuff each mushroom head, forming a rounded top. Sprinkle with 3 more tablespoons bread crumbs. Place mushrooms in a shallow, buttered baking dish. Sprinkle with the melted butter. Bake in a hot oven at 450° for 10 minutes or until golden brown.
Mix ice cream and flour together until flour "disappears." Add strawberry and banana pieces and stir 5 times. The batter will turn pink. Pour batter into pre-greased muffin tins. Place chocolate chips on top of each muffin. Bake at 375° until done and slightly brown on top. Let cool for 15 minutes before removing from tins.
Mix onion soup with sour cream. Mix well and let stand for 2 hours. Arrange fryers in roasting pan; pour over chicken the sherry, water, salt, pepper, basil, thyme and parsley. Cover tightly with foil and bake at 300° for 1 1/2 hours or until chicken falls off bones. Cool, strain liquid and let simmer to reduce to 1 1/2 cups. Add mushroom soup. Combine sour cream mixture with liquid. Cook rice; cut chicken in bite size pieces and combine with rice. Pour soup mixture over rice and chicken; toss lightly. Heat 30 to 40 minutes in 300° to 325° oven. Serves 10 to 12 people.
Melt butter in skillet. Add onions and green peppers; saute about 2 minutes. Remove and set aside. Add beef. Sprinkle with garlic powder and saute, stirring until browned. Add tomatoes and bouillon cube; simmer 10 minutes. Mix cornstarch, water, soy sauce, sugar and salt. Stir into meat and cook until just thickened. Add onion and green peppers. Simmer until ready to serve. Great over rice or mashed potatoes!
Bring water to boil, add rice; cover tightly and simmer for 25 to	30 minutes, until water is gone. Add 1 cup whole milk, sweetened with 1/2 cup sugar. Cook, uncovered, continuously until milk is absorbed. Remove from heat. Add prepared mixture of milk, egg, sugar and flavors to cooked rice. More milk may be used if too thick; (optional) add 1/2 cup raisins. Pour pudding into bowl and cool.
Beat cream cheese with taco seasoning mix and 2 tablespoons salsa. Spread cheese mixture over refried beans. Spread some salsa over cheese mixture. Sprinkle with your favorite vegetables and top with sour cream and grated cheese.
Mix dry ingredients except sugar-cinnamon mixture. Cut in shortening; beat well. Beat egg; add to bowl. Add milk; mix well. Place in greased pan. Add fruit. Sprinkle on cinnamon-sugar mixture. Dot with margarine. Bake 30 to 40 minutes or until done at 350°. Use a 9 x 13-inch or 10 x 10-inch pan.