HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar in bowl. Add eggs, one at a time. Blend in margarine and buttermilk. Add vanilla and flour. Add coconut and pecans. Put in pie shells. Bake at 350° for 45 minutes until golden brown.
Combine flour and 1 tablespoon of sugar; add melted margarine. Mix well and pour into a 9 x 13-inch pan. Bake at 325° for about 30 minutes or until light brown; let cool.
Over hot (not boiling) water, combine first 4 ingredients until melted and smooth. Stir in peanuts. Press into buttered 8 x 8-inch pan.
Soften cream cheese and oleo; mix together with sugar. Add eggs and flour, alternately 1 egg, 1/2 cup flour, etc. Mix and add vanilla. Bake at 325° for 1 1/2 hours in angel food cake pan.
Mix sugar and butter until creamy. Melt chocolate and add to creamed mixture. Add eggs, one at a time, beating 5 minutes after each egg is added. Add vanilla and nuts. Line pan with crushed graham crackers. Pour mixture into it and sprinkle top with crushed crackers. Top with whipped cream and keep refrigerated.
Cook first 4 ingredients slightly, until apples cook up a little. Beat eggs and add other ingredients, then add first mixture. Place in pie crust and bake at 425° for 12 to 15 minutes, then at 300° for 25 to 30 minutes more.
Preheat oven to 200°. Cut the bread into 1 1/2-inch rounds (4 per slice). Place the bread rounds on baking sheets. Bake for 10 minutes. Combine the American cheese, onion, pepper and mayonnaise. Remove bread rounds to a wire rack. Increase oven temperature to 325°. Spread a teaspoonful of cheese mixture on each bread round. Place on lightly greased baking sheets. Bake for 5 minutes. Makes 4 dozen.
In a large bowl, combine all of the vegetables. Stir mustard into salad dressing. Pour over potato mixture and toss slightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika.
Salt and pepper meat and brown (not with flour). Place meat in large soup pot with 1 quart water. Cook until tender. Add string beans; cook 5 minutes. Add potatoes, okra, celery, carrots and rice. Cook until potatoes are tender, but not mushy. Add all other ingredients and cook a while longer. Good for company. Serve with corn muffins.
Mix sugar and flour in large bowl; set aside. Bring to a boil the margarine, cocoa and water; pour over flour and sugar mixture. Add buttermilk, eggs (slightly beaten), vanilla and baking soda; mix well. Pour into greased jelly roll pan. Bake at 375° for 20 minutes; let cool 5 minutes. Prick top of cake with fork. Pour icing over the cake.
Cream butter, sugar and eggs. In another bowl, sift flour, soda and salt together. Cut the pineapple, cherries and raisins in small pieces. Add the flour mixture to the butter mixture saving a cup of flour to coat the fruit so it won't stick together. Put all together after fruit is coated, then add the nuts. Roll into rolls on wax paper and refrigerate until firm. Can be frozen for several months until ready to make. Slice 1/4 inch each, bake at 375° for 10 to 12 minutes. I use parchment cooking paper. After first baking, others may take less time. Don't get them too brown.
Beat egg with fork; add oil and milk and beat with fork. Add dry ingredients to mixture and stir lightly with fork. Place in muffin tins. Sprinkle with sugar and cinnamon and add dot of butter to each. Bake for 20 minutes at 400°.
Combine in bowl chocolate cake mix, sour cream, eggs, oil, chocolate pudding, warm water and liqueur. Stir to blend, then beat 3 minutes at medium speed. Stir in chocolate pieces. Turn into greased and floured 10-inch Bundt pan and bake at 350° for 45 to 55 minutes or until cake tests done. Sprinkle with powdered sugar and cinnamon, mixed together. Will make 24 slices.
Mix vegetables together and place in a shallow 13 x 9 x 2-inch baking dish. Sprinkle parsley and pepper over all. Preheat oven to 350°. Pour bouillon into a small saucepan. Add oil, salt, tarragon and bay leaf. Heat to boiling; adjust seasonings to taste. Pour over vegetables. Cover baking dish with aluminum foil. Bake 1 to 1 1/2 hours or until vegetables are just tender and are still colorful. Carefully stir vegetables occasionally, but to preserve color, don't lift cover off for long. Serves 6 to 8.
Brown hamburger and drain. Cook noodles. Add noodles, corn and tomato soup with hamburger. Put in baking dish. Put cheese on top. Bake at 325° for 30 minutes.
Dissolve Jell-O in hot water. While hot, put in 1 can whole cranberries and stir. While this sits, prepare apples and nuts. Add crushed pineapple to the Jell-O and cranberries. Mix and put in bowl to set. Keep in refrigerator.
Mix all ingredients, except chips and cheese. Best to make a day ahead. Put cheese and chips on top before baking at 350° for 30 minutes. May be served cold.
Combine ingredients; spread on pizza pan. Top with cheese, lettuce, pepper, onion and tomatoes. Onion can be optional. Serve with taco chips to dip.
Beat ingredients together. Serve with cherries, bananas, cantaloupe, pineapple, strawberries or your favorite fruit. Delicious!
Preheat oven to 450°. Sift flour, baking powder and salt together into mixing bowl. Pour oil and milk together and add to flour mixture. Mix and pour out on floured surface. Knead about 10 times. Roll out to 1/2-inch thickness. Cut with medium-size cutter and bake for 12 to 15 minutes.
Cook potatoes, in boiling water to cover, 30 minutes or until tender. Drain, let cool to touch. Peel and cut into strips or squares. Set aside. Combine 1/4 cup margarine and next 5 ingredients in a large bowl; gently stir in potatoes and cheese. Spoon into a lightly greased baking dish. Combine 3 tablespoons margarine and stuffing mix; sprinkle over potato mixture. Bake, uncovered, at 350° for 25 minutes. Yields 8 servings.
Mix together all ingredients and put in a greased 9 x 13 pan. Top with 1 cup crushed potato chips. Bake 1 hour at 375°.
Wash and pat chicken dry. Drop pieces into corn and roll into bread crumbs, coating each piece well. Place chicken in a shallow baking pan. Bake at 325° for 1 hour or until tender.
In a punchbowl, stir together canned milk and pineapple juice. Add orange soda. Top with sherbet and serve over ice.
Beat together	until mixed well. Can be basted on partially cooked meats or poultry.	It can also be served with crackers and cream cheese.
Mix all ingredients in baking dish. Then sprinkle heavily with Parmesan cheese and parsley flakes. Bake at 350° for 25 minutes.
Put first 5 ingredients in large nonstick frying pan and stir frequently so the juice from the okra will dry up, leaving the ingredients non slimy. This takes about 20 minutes, then add powder garlic, dill weed and salt.
Place eggs in 1 1/2 quart casserole; mix soup with eggs. Add 3/4 of cracker crumbs. Dot with butter; sprinkle remaining crumbs on top. Bake 20 minutes at 350°. This is a good dish to serve for brunch along with Canadian bacon, hot fruit dish, grits and rolls, champagne or coffee.
Preheat oven to 250 degrees. Combine in a large mixing bowl flour, oatmeal, and coconut.
Dissolve gelatin in boiling water. Add sugar; stir until sugar dissolves. Add cold water and lemonade. Mix well. Pour in pineapple juice. Freeze punch mixture in a gallon container until slushy. Add ginger ale when ready to serve.
Bake cake as directed on box in a 9 x 13-inch sheet cake pan. Let cake cool. Poke holes all over cake with a fork. Mix condensed milk with caramel topping together in a bowl until thoroughly blended. Pour over cake. Wait until cake absorbs the topping, then top with Cool Whip and sprinkle with crushed candy.
Melt butterscotch morsels. Add peanuts and noodles. Drop with a spoon on waxed paper. Let cool before removing from paper. Makes 35.
Mix the ingredients and pour into baking dish. Top with 2 slices of diced bacon and 1 cup of crusted Post Toasties. Bake 1 hour in a 400° oven.
Beat together first six ingredients. Stir in last three ingredients. Pour into greased bread pans and bake 50 minutes at 350°.
Mix all together with a wire whip. Fry as you would a pancake. Drain on paper towel. Cool. Use whipped cream and top with fresh strawberries or blueberries. Arrange the whipped cream on half of the crepe. Then top with fresh fruit. Then flip the crepe on top of fruit.
Heat 2 cups of the milk in a heavy saucepan. In mixing bowl mix sugar, cornstarch, 1/2 cup of the milk and the egg yolks. Stir into steaming hot milk and cook until thick. Add the butter and coconut. Stir and put into baked pie shell and top with your favorite meringue.
Boil the chicken until tender. Remove meat from bones and cut in bite size pieces. Set aside. Make gravy with oil and flour in a large pot. Add chopped celery, onion, green pepper and garlic to gravy. Cook on low until tender. Fry okra until tender. Add to gravy mixture. Add chicken, chicken broth, Worcestershire sauce, catsup, tomatoes and pepper flakes. Simmer 3 hours. Add shrimp. Simmer 30 minutes longer. Add tablespoon of lemon juice, if desired. Serve over rice.
Cook whole chicken; debone. Save broth. Place in a 9 x 13-inch pan. Cook noodles in chicken broth (may have to add more water). Add noodles to top of chicken. Add enough broth from noodles to make chicken look "soupy." Put the cream of mushroom soup on top; spread evenly. Add the Cheddar cheese; top with crushed cracker crumbs. Bake for 1 hour at 350°.
Sift together flour, soda and salt. Cream oleo, peanut butter, brown sugar and white sugar. Add egg and vanilla. Blend in dry ingredients. Shape into balls about 1-inch in diameter. Roll balls in a little sugar and bake on ungreased cookie sheet for about 8 minutes at 350°. Remove from oven and press chocolate candy kiss on each. Return to oven to bake 2 to 5 minutes more or until brown.
Preheat oven to 350°. Wrap each breast with sliced bacon. Cover bottom of greased 8 x 12-inch baking pan with beef. Lay chicken on beef. Mix soup and sour cream and pour over top of chicken. Bake, uncovered, 1 hour. Serves 4.
Sprinkle bacon, cheese and onions onto bottom of lightly greased pie plate. Beat remaining ingredients on high speed for 1 minute. Pour into pie plate. Bake at 350° for 50 to 55 minutes.
Cook spinach according to package directions. Drain well until almost dry. In skillet melt butter and add onion. Saute for 2 to 3 minutes, remove from heat and add the rest of the ingredients. Mix well. Place 2 tablespoons of spinach filling down center of each dried pasta square. Fold the opposite edges together over filling to form a tube. Place cannelloni in baking dish with a single layer of tomato sauce, sprinkled with Parmesan cheese. Repeat until all cannelloni are formed. Spoon more tomato sauce on top of cannelloni and sprinkle with Parmesan cheese. Bake 20 to 25 minutes, until starts to bubble. Let stand 5 minutes before serving. Makes 15 to 20 cannelloni.
Sift the first 7 ingredients together. Cream the butter and sugar in a bowl. Add the eggs, one at a time, beating well after each addition. Mix the raisins, nuts and candied fruits with flour mixture. Add to the creamed mixture alternately with the boiling hot applesauce. Pour into a large tube pan. Bake at 300° for 2 to 2 1/2 hours.
Combine all ingredients. Marinate chicken, steak or pork chops for 4 hours.
Put jalapeno dip on a 10 x 12-inch platter. Mix avocados, lemon juice, 1/2 teaspoon salt and pepper; put it over the bean dip. Mix sour cream, taco seasoning and mayonnaise; put over avocado mixture. Cut up green onions, tops and all; put over sour cream mixture. Cut up tomato, chopped and drained; put on top of green onions. Drain sliced olives and layer over tomatoes. Top with shredded Cheddar cheese. Serve with tortilla chips. Serve as appetizer or with Spanish meal.
Combine onion, garlic and bacon. Cook until bacon is brown. Add remaining ingredients and simmer 15 to 20 minutes.
Mix all ingredients and pour into bread pans. Bake at 325° for 20 minutes.
Boil Karo and sugar, just until it comes to a boil. Turn off and add peanut butter and cereal. Shape into balls.
In center of 1 large sheet of foil, place roast. Add soups (undiluted) and soup mix on top. Seal foil tightly and place in a 325° oven for about 3 to 4 hours (depending on size of roast).
Melt margarine in large frypan. Saute onion until clear. Reserve 3 tablespoons of cracker crumbs for topping. Place remaining crumbs in bottom of 2-quart casserole dish. Layer onions and soup, alternating until full. Combine eggs and milk. Pour over onions and top with remaining crumbs. Bake at 350° for 20 to 30 minutes.
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Heat 1 cup water and 1/2 teaspoon salt until it comes to a boil, then add peppers and cook 5 minutes. Drain.
Dissolve sugar in boiling water; stir in remaining ingredients. Divide mixture evenly into 6-quart size, heavy-duty, Ziploc bags. Freeze. Reach each bag from freezer as needed. Let stand at room temperature until mixture is slushy. Yield: about 6 quarts.
Spread cream cheese on micro-serving plate. Spread chili on top. Sprinkle with cheese. Microwave for 3 to 5 minutes. Serve with taco chips.
Melt butter (or margarine), pat rice into melted butter. Mix next 3 ingredients and pour over the rice and butter (or margarine). Place chicken in mixture (already in casserole dish) and sprinkle with onion soup mix. Bake in oven 1 hour at 350°.
Fry meat until brown and bubbly. Add onion, cooking for 5 minutes. Add remaining ingredients in a large stew pot and cook for 1 hour. Top with grated Monterey Jack cheese and serve with toasted garlic to taste.
Mix and spread in a 9 x 13-inch pan and bake for 5 minutes at 350°.
Cut biscuits into small pieces and roll in 2/3 cup sugar plus 1 teaspoon cinnamon. Place coated biscuits in buttered Bundt pan. Combine butter, 2/3 cup sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla in saucepan. Bring to boil and pour over biscuits. Bake in oven at 350° for 35 minutes. When cool, unmold onto plate.
Prepare the lemonade and orange juice as directed on cans. Combine orange juice, lemonade, pineapple juice, and cranberry juice in a large mixing bowl or pitcher. Chill. Immediately before serving add ice cubes.
Cut cabbage very fine. Add boiling water and cook until soft, then press through a sieve and return to liquor. Melt butter. Add onion and simmer for 3 minutes. Blend in flour, salt, pepper and cayenne. Add milk and cabbage mixture gradually, stirring constantly. Strain. Reheat and serve hot garnished with cheese balls or puffs.
Trim base of cabbage and carefully break off 8 whole leaves. (Save remaining cabbage to cook for a vegetable or make into salad for another meal.)
Wash ears uncooked. Cut off, then cook on medium-low heat until starts to boil, then cook for 10 minutes. Let cool and put into boxes or bags and freeze.
In large, heavy saucepan, lightly saute green onions in butter. Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes, until thickened. Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese; stir until melted. Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions (optional).
Mix all ingredients and refrigerate overnight. Bake at 350° for 1 hour.
Mix the first 6 ingredients together. Heat the next 4 ingredients and pour over vegetable mixture; mix well. Refrigerate overnight. Serves 6.
Mix first four ingredients and bake for 15 minutes at 350° in a 9 x 13-inch pan. Crumble and cook 5 more minutes. Save 1/4 cup of crust mixture.
Combine all ingredients. Form into 1-inch balls. Place in a 2-quart baking dish (browning dish). Bake with microwave on Medium 6 to 8 minutes or until completely cooked. Turn meatballs over once about halfway through the cooking time. Place meatballs in serving dish, reserving drippings for later use. Serve meatballs plain or with sauces. Makes 25 to 30 meatballs.
Combine all ingredients; mix well. Pour into cupcake liners and bake at 325°. Variation: Bake in loaf pan at 350° for 1 hour or in 3 little loaf pans for 45 minutes.
Mix together thoroughly. Place 2/3 cup pecan halves in an unbaked pie shell. Pour in the above mixture. Bake 35 minutes in 325° to 350° oven.
In a cured, heavy iron skillet put margarine and the liquid from the cans of chopped clams. Add the pressed garlic and cook slowly. Put the cubed eggplant into the clam juice and cook, stirring from time to time, for about 15 minutes. Add the first 1/4 cup minced parsley and the minced chives and cook for 5 minutes more. Add the chopped clams, grated Parmesan and the remaining 1/4 cup of fresh parsley. Mix well and serve at once. Do not overcook!
Mix first 5 ingredients and add garlic powder to taste; chill. Serve with crackers. Can be frozen. May also roll in chopped nuts.
In a skillet, melt butter and stir in flour. Cook, stirring constantly, until this is a rich brown color. Add vegetables and cook until tender. Stir in water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes or until shrimp are done. Do not overcook. Serve over hot rice.
Boil together Danish Dessert and water and add sliced strawberries and sugar. Boil for 2 minutes. Put in jars and seal. Can be used on top of angel food cake or puddings.
Wash ham hocks and place in an 8-quart Dutch oven. Add water; bring to a boil. Reduce heat; simmer for 30 to 40 minutes, or until tender. Pick and wash turnip greens. Peel turnip roots; cut in half. Add greens, roots, salt and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer for about 30 to 45 minutes, or until greens and roots are tender.
Cream sugar and butter; add egg yolks and beat thoroughly. Sift flour; measure and sift with soda, salt and cocoa. Combine sifted ingredients and sour milk with first mixture. Add dates and nuts, which have been dredged in 2 tablespoons of flour. Mix thoroughly; fold in stiffly beaten egg whites. Bake at 350° for 30 minutes. Makes two nine-inch layers.
Combine sugar, flour and 1/2 teaspoon of salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice; cool mixture to room temperature. Bring water, remaining salt and oil to a boil. Add acini de pepe; cook at a rolling boil until done. Drain and rinse with water; drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight in airtight container. Be sure to drain canned fruit. Add remaining ingredients; mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Will keep for up to a week.
Place all ingredients in a large baking kettle or ovenproof Dutch oven. Mix and cover. If you like to add more meat or vegetables, go ahead. They won't hurt the stew. Place in a 250° oven for five hours. Don't open the oven or take off the pot lid to see how the stew's coming. In other words, no peeking until time is up. Serve with fresh hot bread or cornbread and baked apples stuffed with brown sugar, cinnamon and butter. This is one meal that's even more delicious as a leftover.
Combine all ingredients except cheese in a bowl. Arrange this mixture in a donut shape in glass pie plate. Cover with wax paper. Microwave at Medium 10 minutes. (Rotate pie plate 1/2 turn for 5 minutes if your microwave doesn't have a carousel.) Next, remove drippings and sprinkle with grated cheese. Microwave on High for 2 minutes. Let stand, covered, for 6 to 8 minutes before serving. Yields 4 servings.
Stir together ingredients. Freeze for 3 days. Thirty minutes before serving, place in punch bowl and add 2 quarts ginger ale. Or for individual enjoyment, place a scoop or 2 in a glass and add ginger ale.
Beat egg yolks, shortening and margarine until well blended. Gradually add sugar; beat until light and fluffy. Add extracts and blend. Beat in flour with milk, beginning and ending with flour. Add coconut and blend. Beat egg whites until stiff. Fold whites into batter.
Boil sugar, butter and cream to soft ball stage. Add remaining ingredients. Stir continuously until thick. Place in 1 or 2 large pans and cut. Makes a very large amount.
Soak beans overnight. In the morning, parboil the beans until the skins crack when blown upon. Cut onion in quarters and put in bottom of bean pot. Add parboiled beans. Mix the sugar, syrup, mustard, pepper and salt with 1 pint of boiling water. Pour this over the beans and salt pork. If necessary, add more boiling water to cover. Bake at 300° for 6 hours or more, adding more boiling water as the beans cook.
Cut cabbage up and cook in water until tender. Drain. In a large casserole dish put a layer of cabbage, dot with margarine. Mix the chicken soup, milk and cheese. Pour half of this mixture over the first layer of cabbage. Put another layer of cabbage and the rest of the mixture, dot with margarine. Sprinkle with bread crumbs on top. Bake at 350° for 30 minutes.
Add hot, then cold water to jello. When dissolved, add cranberries immediately. When cool, add celery and nuts. Refrigerate.
Mix and beat 4 minutes. Bake in 9 x 13-inch pan at 350° for 45 minutes.
On waxed paper, combine flour and sage. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot margarine, cook chicken until browned on both sides. Add soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer until chicken is no longer pink. Serve over hot cooked rice.
Cook pasta according to package directions. Cut roast beef into strips. Saute garlic, peppers and onions in olive oil until tender. Combine roast beef strips with all ingredients and toss. Serve warm or cold.
Mix well until all is dissolved. Spoon over muffins as soon as they come out of oven. Makes up to 32 muffins.
Put rice in baking dish. Place chicken breasts on rice. Cover with Lipton soup mix. Add 2 cans asparagus soup plus 2 cans of water. Cover and bake for 2 hours at 250°.
Mix sugar, shortening and eggs. Add vanilla, salt and soda; mix. Add flour; mix well. Drop by teaspoon on greased cookie sheet. Press down with fork. Bake at 350° for 15 minutes.
Combine crumbs and butter. Press in the bottom of long baking dish. Sprinkle with chocolate chips. Cover with nuts. Place coconut on top. Stripe with milk. Cook for 12 minutes in 350° oven. Let cool before cutting into bars.
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until brown and remove. In an additional 1 tablespoon hot margarine, cook onion until tender. Stir often. Add soup, milk, mustard and parsley. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 5 minutes.
Cook Brussels sprouts in large pot of boiling salted water until crisp-tender, about 10 minutes. Drain, rinse under cold water and drain again. (Can be prepared 1 day ahead and refrigerated.) Melt butter in heavy large skillet over medium heat. Add garlic and cook until soft, stirring occasionally, about 5 minutes. Do not brown. Add Brussels sprouts, cream, salt and pepper and cook until cream thickens enough to coat Brussels sprouts, stirring occasionally, about 15 minutes. Serve hot. Yield: 8 to 10 servings.
Drain kraut, cut into 1-inch pieces. Place in large bowl. Add remaining ingredients, mix well. Let sit for 24 hours.
Combine oil and sugar. Add eggs, one at a time, beating after each. Add cocoa and food coloring. Sift flour and salt together. Add alternately with buttermilk to creamed mixture. Sprinkle soda and then vinegar over batter and stir until well blended. Add vanilla and pour into 2 (9-inch) cake pans, greased and floured. Bake for 30 to 35 minutes.
Cream together sugar, Crisco and oil. Add eggs, one at a time. Mix together flour, cocoa, salt and soda. Add dry ingredients alternately with buttermilk until well mixed. Add vanilla. Bake in three 9-inch cake pans (greased and floured). Bake at 350° for 35 minutes.