HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut butter into flour until it looks like coarse meal. Add pecans and press into 13 x 9 x 2-inch baking pan. Bake at 350° for 20 minutes or until done. Cool.
Dissolve yeast in warm water. Add all other ingredients. Place dough in greased bowl. No need to let rise before baking. Keep covered in icebox and cook as you want them.
Mix cake mix according to directions on box. Mix in dry pudding mix. Pour into 8 1/2 x 13-inch greased cake pan. Place sliced peaches on top of batter. Blend cream cheese, sugar and peach juice together and pour over top of peaches. Bake for 1 hour on 350°. Best when served warm!
Dissolve the lye in the cold water. Stir in the shelled corn and let stand for 15 hours. Drain off the lye water and put the corn in a sack. Rub and wash it in the sack through running water. After the hulls are off the corn, take it out of the sack and cook for 3 or 4 hours or until tender. Change the water 2 or 3 times while it is cooking.
Place ingredients into saucepan. Heat on high to a boil. Continue to boil, stirring constantly.
Dissolve gelatin in boiling water. Stir in raspberries, pineapple and pecans; blend well. Spoon 1 1/2 cups gelatin mixture into a lightly oiled 8-cup mold. Chill until set. Spread 1 cup sour cream over raspberry layer. Spread remaining raspberry mixture over sour cream. Chill until set. Spread 1 cup sour cream over raspberry layer. Top with remaining raspberry mixture. Chill until firm.
Brown hamburger and onion in skillet. Season with salt and pepper. Drain off fat. Add mushroom soup, milk, Cheddar cheese soup and Ro-Tel tomatoes. Mix well. Place layer of Doritos chips in the bottom of baking dish, followed by layer of mixture, then chips and more mixture. Place layer of grated cheese on top. Bake at 350° for 30 minutes.
In separate skillets, brown the meats, drain and spoon into large stew pot. Then, in no particular order, add everything else. Cover and simmer on medium heat until vegetables are tender.
Measure fruit into 6 or 8-quart pot. Measure sugar into separate bowl; mix 1/4 cup of the sugar with 1 box of Sure-Jell. Stir sugar with Sure-Jell into fruit. Bring mixture to full rolling boil, stirring constantly. Quickly add remaining sugar to fruit. Bring to full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Fill jars. Quickly cover and seal. Invert for 5 minutes.
Drain and rinse cherries. Drain pineapple. Place all ingredients in food processor. Process until well blended or mix well until blended. Chill 1 to 2 hours. Serve with assortment of fresh fruit or fat free cinnamon star cookies or angel food cake. Yields 8 servings (1/4 cup each). Has 85 calories, 1 g. fat. Heavenly!
Cream sugar and shortening. Add eggs, cocoa, molasses, cinnamon, cloves and salt. Add buttermilk. Add flour and mix well. Makes a 2 layer round cake or a loaf cake. Bake at 350° for 30 minutes for layer, a little longer for loaf.
Brown hamburg; drain. Bring to boil the vegetables. Add the seasoning, cabbage and water. Bring to a boil again. Add the rice. Cover and simmer for 1 hour.
Boil wieners as you would for hot dogs. Wipe dry. Insert stick in wieners if you have them. If not, serve on plate and eat with forks. Mix flour, sugar, baking powder, salt, corn meal, butter, milk and eggs together. Coat wieners with batter. Fry in deep fat, heated to 365° until golden brown. Drain on paper towel. Good served with mustard.
Chop apples fine. Add sugar; mix and set aside. Mix oil or oleo, vanilla and eggs. Add to apple mixture. Sift together flour, cinnamon, nutmeg, salt and soda. Add pecans. Mix and add to apple mixture. Pour into Bundt or tube pan sprayed with Pam. Bake at 350° for 1 hour and 15 minutes.
Combine rice, albacore, celery, onion, lemon juice, diced eggs, sliced mushrooms and sliced chestnuts. Mix curry powder, pepper, mushroom soup and mayonnaise. Add to rice and tuna mix. Pour into greased 9 x 13-inch pan. Add crumbled potato chips on top. Bake at 350° for about 40 minutes or until it bubbles. If made ahead, add potato chips last and bake an additional 15 minutes.
Saute onion and chopped celery in butter. Add cream of potato soup with evaporated milk, water, parsley, chives and white fish. Simmer 1/2 hour.
Crush saltines to coarse meal. Spread a 1/2-inch layer of saltines in 1 1/2-quart casserole dish. Layer oysters and dots of butter with layers of crackers. Add salt and pepper to each layer to your taste. Fill to within 1-inch of top of casserole dish. Add milk to just cover cracker layer on top. Finish with a couple dots of butter. Bake in 325° oven for 30 minutes or until top is golden brown and crusty.
Cut up enough meat to line the bottom of crusts. Pour a thin layer of mashed potatoes, a layer of peas, another layer of potatoes, a layer of carrots and another layer of potatoes. Put a pie crust on top and put butter on top of crust. Cook at 350° for 30 minutes. Makes 2 pot pies.
Soften cream cheese; gradually add pineapple, green pepper, onion and seasoned salt. Mix well. Roll into ball and roll ball in chopped pecans. Chill. Serve with your favorite crackers. Will keep a week if kept refrigerated.
Cream butter, stir in fruit or peel and lemon juice. Refrigerate or freeze. These will keep up to 3 months in the freezer. Makes 1 1/2 cups.
Mix well. Make into balls. Roll in flour and brown in oil. Put in casserole dish. Add can of mushroom soup and can almost full of water. Cook about 30 minutes at 350° to 400°.
Soak raisins and dates in wine or brandy for at least 15 minutes. Add milk and bread. Bring to a boil. Add beaten eggs, mixed with sugar and vanilla. Let mixture come to boiling point. Pour into 8 x 12-inch pan, that has been sprayed with nonstick spray. Put this pan into a larger pan with hot water 1 1/2-inches deep. Pour melted butter over top and sprinkle with nutmeg. Bake in 375° oven until knife inserted in center comes out clean.
Combine strawberries and 2 c. sugar and bring to a boil for 5 minutes. Add remaining sugar and lemon juice. Boil 12 - 15 minutes. Remove from heat and stir until foam disappears. Let cool, put in jars and seal.
Beat together the first 3 ingredients. Mix in remaining ingredients. Grease and flour two loaf pans. Pour in batter. Bake in a 325° oven for one hour or until a toothpick comes out clean. Cool in pan for 5 minutes and turn out.
Cook noodles 10 hours before baking time. Saute onion, celery and mushrooms. Add tomatoes, tomato sauce, dry spaghetti sauce mix, cottage cheese, mushroom soup and eggs. Simmer.
In a large bowl, combine chicken, cucumbers, Feta cheese, olives and parsley; set aside. In a small bowl, combine mayonnaise, yogurt and oregano. Add to chicken mixture. Toss lightly until coated. Cover and chill. Serve on Boston lettuce or whole wheat pita. Makes 8 servings.
Beat egg whites until frothy. Add sugar gradually with vanilla. Beat until mixture forms soft peaks. Add cracker crumbs and pecans together. Fold into egg white mixture. Bake in 9-inch pan for 30 minutes at 325°. Cool thoroughly. Top with 1 1/2 boxes Cool Whip mixed according to directions on box. Sprinkle with nuts and coconut, if desired.
Mix all ingredients. Shape into a loaf and bake at 350° for about 45 to 50 minutes.
Mix sugar, milk, oleo and cocoa; bring to a boil. Boil 1 1/2 minutes; take off heat and add peanut butter and vanilla, then add oats. Mix well; drop by teaspoonful on waxed paper.
Wash chicken and place in pan with 2 quarts of boiling water and salt. Simmer, covered, until tender. Drain; reserve broth. Cool. Remove meat from bones. Heat oven to 350°. Arrange beans over bottom of greased 13 x 9 x 2-inch baking dish. Arrange half of chicken over beans. Top with 16 of the saltines, then half of the cheese. Combine soup, broth, onion flakes and remaining cheese and pour over chicken. Crumble remaining saltines. Sprinkle over casserole. Top with mushrooms. Drizzle with melted butter. Bake 30 minutes or until bubbling.
Preheat oven to 300°. Blend sugar, flour, butter and salt with a pastry blender until smooth. Pour into unbaked pie shell. Add whipping cream and stir "gently" with a finger in a wavy motion. Do not tear bottom of pie shell. Mix vanilla and milk together and pour over cream mixture. DO NOT STIR. Sprinkle with nutmeg. Bake at 300° for 1 1/2 hours. This will thicken as it cools.
Mix sugar, salt, flour and cocoa. Add milk. Separate eggs. Beat yolks and mix well with other ingredients. Cook on medium heat until it thickens. Remove from heat. Add vanilla flavoring and butter. Pour into baked pie shell and top with meringue from the egg whites. Bake at 375° until lightly brown.
Brown meat; drain and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onion, pepper and salt. Turn into pastry shell. Bake at 350° for 35 or 40 minutes until brown on top and knife in center comes out clean. Serves 4.
Combine stock, onions and barley in Dutch oven. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes. Add potato and carrot and simmer 20 minutes more. Stir in turkey and peas and simmer 5 minutes more. Serves 8. Can be served hot over brown rice as a side dish.
Bring to a boil. Add squash mixture. Boil 2 minutes and can.
Put cooked macaroni in large, buttered casserole dish. Add butter, milk and most of cheese. Stir until smooth. Add salt and pepper. Top with remaining cheese. Bake at 375° for 25 minutes. Serves 6 to 8.
Mix lemon juice and dressing mix. Set aside to thicken. With kitchen mallet, pound chicken to 1/2-inch thickness. Arrange chicken into single layer in pan and cover with lemon mixture. Marinate for 1 hour in refrigerator, turning after 30 minutes. Grill over hot coals 15 to 20 minutes, turning only once.
In large mixing bowl combine oil, sugar and eggs. Beat well. Sift flour and gradually fold into creamed mixture. Add vanilla. Gently fold in apples and nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes.
Brown meat; add salt and pepper to taste. Blend together mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese and onion. Pour into pie crust. Bake for 35 to 40 minutes at 350°.
Roll out rolls; press sausage on top and roll up and slice. Bake at 375° until brown.
Nutritional Information: Serving 1 cookie; calories 70; total fat 2 grams; saturated fat 0 grams; cholesterol 10 milligrams; sodium 60 milligrams.
Soften cream cheese slightly; blend in peanut butter, milk and sugar. Fold in softened Cool Whip; scoop mixture into pie shell. Freeze several hours. Thaw slightly before serving.
Grate cheese. Chop up pimentos small and add in with 1/2 of juice with cheese. Add vinegar, salt, pepper and mayonnaise. Beat with a mixer until smooth. If not smooth, add mayonnaise.
Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. Add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Combine refried beans and 1/3 cup taco sauce. Spoon half of bean mixture in bottom of pastry shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layer with remaining bean mixture, meat mixture and cheese. Bake at 400° for 20 to 25 minutes.
In greased 8 x 8 x 2-inch casserole, place the sausage on bottom with the rest of the ingredients on top. Cover with Handi-Wrap and refrigerate overnight. Bake for about 45 minutes at 350°. Serves 4 to 6.
On a cookie sheet, place cocktail rye. Spread with Thousand Island dressing. Add the sauerkraut, then the meat, placing Swiss cheese on top. Bake in a 350° preheated oven until cheese is melted.
Stir all ingredients together; let stand 10 minutes. Place in 9 inch pie crust; cover and make two slits in top crust. Bake at 400° for 50 minutes.
Mix all the ingredients together in large pan. Knead until smooth and elastic, about 5 minutes. Let rise for 1 1/2 hours in warm place, covered; then punch and work down every 15 minutes, six times.	Divide dough into 3 portions and shape into loaves. Put in greased pans or cookie sheet. Cover and let rise again. Bake at 350° for 35 to 45 minutes or until done.
Fry sausage in skillet with pepper and celery until tender. Drain well. Preheat oven to 325°. Add all remaining ingredients and pour in a 3-quart casserole dish. Bake for 1 1/2 hours, covered.
Cook the macaroni and cheese according to directions on the package. Add soup, milk and tuna and heat through. You can also add a cup of frozen peas that have been slightly cooked in the microwave. This is an easy one for kids to do!
Mix cream cheese, onion and mayonnaise. Spread on bread (with crust removed) thickly. Lay bread on damp paper towels. (Drain pickles.) Roll pickle up in bread. Chill overnight. Slice to serve.
Mix all ingredients well, let chill 4 hours. Serve with vegetables, crackers or chips.
Chill cucumber until just before serving. Combine yogurt, chives, onions, salt and pepper and chill well to blend flavors. Place cucumber on a serving dish and top with dollops of the chilled dressing. Sprinkle with dill. For variety, add to the dressing mushrooms (sliced).
Combine Minute rice with beef, egg, onion, salt, margarine, pepper and 1/2 cup tomato juice. Mix lightly. Shape mixture into 18 balls and place in skillet. Add sugar to remaining 2 cups tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat and simmer, covered, 15 minutes, basting occasionally.
Combine baked beans, kidney beans, navy beans, green pepper, tomatoes and seasoning mix in 2-quart baking dish. Sprinkle with cheese and paprika. Bake at 375° for 30 minutes until hot and bubbling. Makes 6 to 8 servings.
Drain beans. Put in small baking dish. Mix tuna with beans. Sprinkle Cheddar cheese on top. Put in oven for a few minutes to melt cheese and warm beans and tuna through (350° for about 10 to 15 minutes).
Cut carrots into 2-inch pieces. Heat carrots and remaining ingredients except parsley to boiling; reduce heat. Cover and simmer until tender, about 25 minutes. Remove carrots and boil rapidly to reduce liquid to glaze consistency. Add carrots; turn to coat evenly with glaze. Sprinkle with parsley.
Combine candy bar, peanut butter and marshmallows in saucepan. Heat until melted, stirring to mix well. Fold in cereal. Press into greased 9 x 9-inch dish. Let stand until cool. Cut into bars. Yields 30 servings.
Mix together first 4 ingredients. Add remaining ingredients. Mix all ingredients and drop by heaping teaspoonfuls on greased cookie sheet. Bake at 350° for 15 minutes. Cool and frost.
Melt butter in saucepan. Saute diced onion, celery and carrot in the butter until tender. Add chicken stock, ginger, pepper and cauliflower. Bring to a boil. Reduce heat and simmer until cauliflower is tender. Puree soup in blender.
Mix all together; pour into 2 (8-inch) or 1 (9 x 13-inch) greased and floured pan. Bake at 350° for 30 minutes.
Mix together pretzels, margarine and the 3 tablespoons sugar. Press in 13 x 10-inch pan. Bake in 400° oven for 8 to 10 minutes. Set aside. Mix Jell-O, boiling water and berries; stir until dissolved. Cool in refrigerator for 30 minutes. Mix softened cream cheese and sugar. Fold in Cool Whip. Spread over pretzel mixture and pour cooled Jell-O over. Refrigerate; let set 4 to 6 hours. You may top it with more Cool Whip if desired. Serves 8 people.
Drain crab meat and remove shells; set aside. In a large bowl, mix together all ingredients, fold in crab meat. Turn into 1 1/2-quart casserole dish. Bake at 350° for 45 minutes or until bubbly and golden. Let stand 10 minutes. Serve with crackers.
In Dutch oven, cook ground beef and onion until meat is browned and onion is tender; drain. Add next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove bay leaf. Yields 4 to 6 servings, about 1 quart.
1. Beat together and freeze in refrigerator tray for 1 hour or more the 3 egg yolks, sugar and juice of 1 1/2 lemons.
Cream the sugar, Crisco and eggs together. Add buttermilk, water and vanilla. Sift together the remaining ingredients and add. Drop from spoon on cookie sheet. Bake at 450° for 5 minutes.
Prepare cake mix as on box and bake in a 13 x 9-inch pan. Remove and poke holes quickly down through cake with round handle of wooden spoon.
Mix in a small bowl. In another bowl, beat slightly 1 egg white. Add, a few at a time, 1 cup pecans. Rub the pecans in the egg white with your fingers to coat them thoroughly. Drop into the bowl of sugar and spices and coat each nut completely. Place on a buttered cookie sheet. Bake 30 minutes at 300°. Check last few minutes to avoid scorching.
Mix berries and sugar; mix Sure-Jell and water. Bring water and Sure-Jell to boil and cook for 1 minute. Pour cooked mixture over sweetened berries, stirring for 3 minutes. Pour into freezer containers and let stand 24 hours, then place in freezer.
Combine tuna and mayonnaise in bowl and mix well. Place bread on cookie sheet and toast in broiler on one side. Remove from broiler and turn toasted side down. Spread bread with tuna mixture; place tomato slices on "open face" sandwiches. Top with slices of Cheddar cheese. Return to broiler and watch closely until cheese starts to melt and seems a bit bubbly. Serve.
Brown beef and onion in skillet. Add chicken noodle soup and remaining ingredients, except potato chips. Cook over medium heat until mixture thickens. Crush the potato chips and spread them in a 9 x 11-inch baking pan. Reserve a few chips for garnish. Pour hot mixture over chips; sprinkle remaining chips over top. Bake 1 hour at 350°.
Buy two salmon steaks from the fresh seafood section of the supermarket. Rinse with cold water and pat dry. Preheat broiler (if using Jenn-Air, spray grill with Pam). Lightly sprinkle both sides with garlic salt and fresh lime 15 minutes before cooking. Use more lime during cooking to prevent drying. Turn twice at least. Broil for a total of 10 to 12 minutes.
In large saucepan or Dutch oven, combine chicken or turkey with onions, celery, peppercorns and water. Cover and simmer about 30 minutes or until poultry is tender. Remove from stock. Strain stock and set aside to cool (about 3 cups). Discard onion, celery and peppercorns. Skin and debone poultry, cut into bite-sized pieces; set aside.
Blend beans and 1/4 cup salsa in blender or food processor. Spoon into a 1-quart serving bowl. In small bowl, stir together 1/4 cup salsa and sour cream. Drop by spoonfuls over beans. Spread to cover. Spoon remaining salsa over sour cream. Sprinkle with cheese and cilantro. Cover and refrigerate for 2 to 24 hours. Serve with reduced-fat crackers or baked Tostitos.
In the blender put melon, sugar and water; blend until it is pureed. Ready to serve.
Butter a 10-inch tube pan. Line bottom with waxed paper. In mixing bowl, beat butter, shortening and 3 cups of the sugar until creamy, about 4 minutes. Add eggs, one at a time, beating 2 minutes after each. Sift flour with salt; stir in flour in thirds alternating with milk. Add almond extract and 1/2 teaspoon coconut flavor, then fold in coconut. Place in cold oven; set oven to 350° and bake until cake tester comes out clean, about an hour and 15 minutes. Place cake on wire rack. In small pan, bring remaining 1 cup sugar, 1 cup water and 1 teaspoon flavor to a boil, about 1 minute. Pour syrup over hot cake. Cool 30 to 40 minutes. Remove cake from pan to a rack or plate after sugar syrup has soaked into cake. Eat and enjoy. Makes 1 (10-inch) cake.
Put 1/2 applesauce in 2 separate bowls. Mix red Jell-O in one and green in the other. Layer crackers in a dish (will be 4 crackers). Then spread the red Jell-O on top, crackers, then green Jell-O until all is used up. Put Cool Whip on top, if desired. Cool. Cut into thin slices. Good for the holidays!
Bake pie shell. Line bottom with toasted pecans. Slice bananas on top of this. Boil together pineapple, sugar and cornstarch until thickens. Cool. Pour on top of bananas. Top with Dream Whip.
Place chicken breasts in a baking dish. Sprinkle with salt and pepper. Combine preserves, barbecue sauce, onions and soy sauce. Pour over the chicken breasts. Cover and bake at 325° for 1 1/2 hours or until done. Add water chestnuts and green pepper for final 10 minutes.
Blend first 3 ingredients together until it resembles coarse meal. Remove a cup for topping and set aside. Add baking powder, eggs, milk, salt and vanilla; mix until smooth. Grease and flour a 9 x 13-inch pan. Add blueberries. Bake at 350° for 40 minutes.
Cream the margarine, shortening and sugar in mixer bowl until light and fluffy. Add egg white; beat well. Add egg substitute; beat well. Add flour alternately with milk, beating well after each addition. Add flavorings. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Combine broth and veggies in big pot. Bring to a boil, then reduce heat and simmer 20 minutes. Blend milk and flour together and stir into veggie mixture, cooking until slightly thickened. Add seasonings and cheese. Simmer until cheese melts. Serves 4.
Melt butter in a saucepan; blend in flour and cook over low heat, stirring constantly until dark brown. Add liquid, okra, tomatoes, onion, pepper, Tabasco sauce (optional), thyme and bay leaf. Bring to a boil. Then cover and simmer 30 minutes, stirring occasionally. Add seafood and cook 10 to 15 minutes longer. Remove bay leaf. Serve in soup bowls with mound of hot rice in center. Serves 6.
Mix in order given except the Cool Whip and pour in an ungreased pan. This can	be baked in same pan or casserole dish that	it's mixed in.	Bake at 325° until juice thickens. Serve with Cool Whip.
Heat oven to 425°. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan or cookie sheet. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 20 times. Pat dough in bottom and up sides of pan with floured hands. Or roll into 13 x 10-inch rectangle and place on cookie sheet; pinch edges of rectangle, forming 3/4-inch rim.
Mix the first 3 ingredients well, then add egg yolks, margarine, 1 teaspoon vanilla and Pet milk. Put milk in quart jar and finish filling jar up with water plus about half more can of water. Mix all together and cook on medium heat, stirring all the time, until it becomes thick and begins to boil. Pour in two cooked pie shells. Beat egg whites. Add a little vanilla and about 3 or 4 tablespoons sugar. Put on top of chocolate pies and put in oven; cook at about 300° until golden brown.
Crush crackers. Add melted oleo and sugar; press in a 9 x 13-inch pan. Save some for garnish. Blend orange juice and milk; stir in Cool Whip and oranges. Fold in; do not beat. Pour over crumb crust. Top with reserved crumbs. Refrigerate or freeze.
Mix flour, soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, 1/3 cup coconut and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes and remove from pan. Cool on rack.
Combine meats and saut with onion in butter until lightly browned. Add rice, dill, thyme, salt and pepper and mix well. Place cabbage leaves in boiling water for 1 minute. Drain and pat dry. Spoon meat mixture on center of leaves; fold over envelope fashion and secure with toothpicks. Place in greased shallow baking dish; pour tomato sauce over, cover and bake in a slow oven (325°) for 45 minutes. Serves 6.
Mix all ingredients and bake in a 9 x 12-inch pan at 350° for 1 1/2 hours.
Cook broccoli, carrots, zucchini, green pepper, onion and seasoning in oleo in skillet until vegetables are tender. Stir in mushrooms. Toss vegetables with hot noodles. Stir in Parmesan cheese, if desired.
Mix ingredients well. Form into small balls. Bake at 350° for approximately 15 minutes.
Place all ingredients in the blender and blend until smooth. Serve over fresh fruit. Yields 2 1/2 cups (10 to 12 servings).
Brown ground beef and onion. Drain in ovenware dish. Put 1/2 of the can of mixed vegetables in bottom of dish. Top with half of ground beef and onion mixture. Add other half mixed vegetables. Add other 1/2 ground beef and onion mixture. Top with mashed potatoes. Heat before serving. Ready to eat with salad and rolls.