HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the brown sugar and shortening. Add the eggs and next 5 ingredients. Stir in and mix well the tomatoes, nuts, dates and raisins. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes, or until done. Use cream cheese icing.
Cook cake according to package directions. Cook milk and sugar until sugar is dissolved, then pour over cake. Spread cool whip on cake when it is cooled. Add coconut on top. Refrigerate.
Dissolve jello per instructions on box; let cool. Just before jello begins to set, stir in cranberry sauce, nuts and mandarin oranges. Stir jello several times to keep fruit from coming to the top.
In 13 x 9-inch ungreased cake pan, put pie filling. Add pineapple. Sprinkle yellow cake mix on top. Cut butter into slices and place on top of cake mix. Bake at 300° for 1 hour. Serve with Cool Whip or ice cream.
Mix first 3 ingredients with hands and form a ball. Roll in chopped pecans and chill in refrigerator for at least 1 hour. Serve with Wheat Thin crackers.
Empty cake mix into a large bowl. Add eggs, hot water, Crisco oil and vanilla. Beat with fork until smooth and thick about 200 strokes. Pour half of batter into microwave safe cake pan. If small pan is used, do not pour more than half full. Microwave 6 to 7 minutes on High. Longer for low wattage ovens. Cake is done when it pulls away from sides of dish and top is dry. If not done, continue baking at 30 second intervals until done. Repeat with second layer. Bake 1 layer at a time. De-pan immediately onto serving plate. Let cool 5 to 15 minutes. Frost and cover tightly.
Cream together the sugars, shortening and eggs. Add the flour, salt and soda. Mix together. Add vanilla and chips. Drop on ungreased cookie sheet. Bake 10 minutes at 375°.
Mix molasses and milk. Sift dry ingredients together and add to mixture. Add eggs and stir in shortening. Beat until the mixture is smooth and creamy. Bake at 350° for about 25 minutes.
Combine all ingredients, except fruit dippers. Mix well; chill. Serve with fruit dippers.
Cook ginger ale to boil, then add jello and add all ingredients. Chill!
For vinaigrette, in a screw-top jar, combine oil, vinegar, dill weed, garlic, pepper and oregano. Cover and shake well. Let stand 1 hour.
Mix all together. Slice a loaf of French bread. Spread mixture on one side of all pieces. Toast at 425° for 10 minutes or until golden brown and cheese is melted.
Preheat oven to 400°. Wash zucchini; cut in half lengthwise. Sprinkle cut side of zucchini with Vege-Sal or other seasoned salt. Let stand 5 minutes. Brush a small amount of olive oil on each. Sprinkle Parmesan cheese on top.
Combine pecans, pineapple and cherries in a large bowl. Sift the flour with sugar, baking powder and salt. Add to fruit and nuts. Toss mixture with hands so that fruit is evenly coated. Mix eggs with vanilla; pour over fruit. Mix thoroughly as the mixture is quite stiff. Press into a well-greased 9 x 3-inch loaf pan lined with waxed paper and greased. Bake at 300° for about 1 1/2 hours. Cool in pan on a rack. Remove and wrap in plastic wrap and foil. Store in refrigerator. Keeps for a year. Slice thin to serve.
Prepare pie shell and refrigerate. Preheat oven to 350°. In medium bowl with mixer, beat eggs well. Add sugar, corn syrup, flour, salt and vanilla; beat until well combined. Stir in butter and pecans; mix well. Turn into pie shell. Bake 60 minutes or until filling is set in center when shaken.
Melt margarine, add cornstarch, sugar and salt; then add vinegar and beets and heat until thickened.
Melt butter, add garlic. Mix bread crumbs, parmesan cheese, pepper, and cheddar cheese in a bowl. Dip chicken in garlic butter, then dip in bread crumb mixture, coating well. Tuck ends under and put into baking dish (best when dish is crowded so chicken doesn't dry out). Pour any extra butter and coating mixture over chicken. Bake uncovered in a 9 x 13 baking dish at 350 for 45 minutes.
Sprinkle diced apples with lemon juice. Combine with celery and mayonnaise to moisten. Add raisins and Cool Whip. Stir in walnuts just before serving. Serve on lettuce. Makes 4 servings.
Cut up cabbage and put in bottom of 13 x 9-inch pan; set aside. Brown ground chuck, onion, garlic, salt and pepper to taste; then pour over cabbage. Sprinkle rice over meat mixture. Combine in pan and bring to boil tomato sauce, soup and water; then pour over rice. Cover with shredded Mozzarella cheese. Bake in 350° oven for 1 1/2 hours. Cover with tinfoil if cheese gets too brown.
Cook squash and onion in water until tender or about 10 minutes. Drain. Stir in soup and sour cream. Add 1/2 of dressing mix and salt. Put in a buttered casserole dish. Top with remaining dressing mix. Melt margarine and drizzle on top. Bake about 30 minutes in 350° oven.
In a mixing bowl, stir together corn oil, vinegar, salt and pepper. Add beans, celery, onion, parsley, pimento and pickle relish. Cover and marinate in refrigerator overnight. Serve on lettuce. Makes 6 servings.
Wash vegetables and cut up in chunks. Mix in herbs. Pour oil over mixture. Cover with foil and bake at 350° in the oven for approximately 45 minutes or until potatoes are done.
Brown meat; drain. Add next 5 ingredients. Add cooked and drained noodles. Mix well. Put in large casserole dish; cook 35 to 40 minutes at 350°. Sprinkle grated cheese on top. Serves a crowd.
Combine sugar, flour, milk and beaten egg yolks in sauce pan. Cook until thick, stirring often. Add vanilla. Layer graham crackers bananas and mixture in dish. Let cool and serve.
Slice fish into 1-inch slices. Put into baking dish. Add enough milk to just top fish. Cover with 1/2 cup cracker crumbs and 1/2 cup Italian bread crumbs. Dot with margarine and sprinkle with paprika. Bake until crusty brown at 350°.
Mix all ingredients and put in 2-quart casserole or 9 x 13-inch Pyrex dish. Bake covered at 375° for 25 minutes. Uncover and bake 5 minutes more.
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda. Gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts, if desired.
Spray casserole dish with nonstick spray. Press potatoes in bottom of dish, put vegetables on top and then cut up sausage pieces. Mix soup and milk together and pour over mixture. Bake in 400 degree oven for 1 hour. Serve with biscuits.
Boil sugar and milk for 3 minutes. Cool pan to touch. (20 minutes). Beat in peanut butter and marshmallow cream. Pour into pan and cool. Makes 2 pounds of fabulous candy.
Grease 9 x 12-inch pan. Sprinkle rice over bottom. Mix milk and soup. Pour over rice. Stir with fork; lay chicken on top. Sprinkle with onion soup; mix. Seal with foil, tight. Bake at 350° for 2 1/2 to 3 hours.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally.
Sift together flour, salt and baking powder. Stir in the milk, melted butter and vanilla; mix well. In a small bowl, mix the sugar, brown sugar and cocoa. Sprinkle the dry mixture over the batter in pan. Pour water over all; do not mix. Bake at 350° for 45 minutes.
Bring to a boil sugar, vinegar and black pepper. Add mustard and vegetables. Simmer, stirring constantly about 15 minutes. Cool. Keeps in refrigerator several months.
Brown ground beef and drain. Put all ingredients in a large crock pot and let cook all day on low heat. (Use the whole bottle of hot ketchup if you want it real hot.)
Saute bacon and onion together. Brown ground beef in same pan. Combine beans with rest of the ingredients in casserole dish. Pour bacon, onion and hamburger over beans and mix together. Bake uncovered at 325° for 1 hour. Serves 12.
Melt butter in loaf pan (7 x 11-inch). Mix rest of ingredients to make batter. Pour over melted butter. Add 1 large can pie filling fruit over top of batter. Bake at 375° for 35 minutes.
Cream butter and sugar. Add honey and beaten egg yolks. Add remaining dry ingredients. Mix alternately with milk. Stir in fruits and nuts. Fold in beaten egg whites last. Bake at 325° for 45 minutes in 9 x 13-inch pan. Serve with Cool Whip.
Combine margarine, sugar, milk and egg. Bring to boil, then cool. Add crushed graham crackers, coconut and nuts. Put layer of whole crackers on cookie sheet. Spread filling over crackers, then another layer of whole crackers. Spread top with thin powdered sugar frosting. Use cookie sheet, approximately 10 x 14-inch.
Boil potatoes until tender. Peel and dice. Mix potatoes with other ingredients. Put in a casserole dish. Top with shredded Cheddar cheese. Cook in a 350° oven for 20 to 30 minutes.
Blend first 5 ingredients until moist and add remaining ingredients. Mix well. Bake in 350° oven until almost brown.
Sift flour, baking soda, baking powder and salt together; set aside. Blend together margarine, sugar, cinnamon and nutmeg. Add eggs, sour cream, milk, vanilla and bananas. Bake in 2 (8-inch) cake pans at 350° for 30 minutes.
Divide fish into four servings. Place fish in single layer in sprayed baking dish with thin ends turned under. Brush fish with soy sauce. In small bowl, combine bread crumbs, oleo and orange peel; sprinkle over fish. Bake at 450° for 4 to 6 minutes per 1/2-inch thickness.
Spoon whipped topping evenly into 6 dessert dishes. Using a spoon, spread whipped topping into the bottom and up sides of each dish. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk, 1 to 2 minutes. Let stand 5 minutes or until thickened. Spoon pudding into center of "cloud." Refrigerate until ready to serve. Best if made and eaten the same day.
Mix all ingredients together and spread into a 9 x 13-inch baking dish. Spread extra Cool Whip over top and sprinkle with any extra nuts. May garnish with maraschino cherries. Refrigerate.
Mix squash, egg, onion, milk, flour, salt, pepper and baking powder into batter. Drop batter by the spoonful into hot oil and fry 3 to 5 minutes until golden brown. Turn each fritter once. Remove to paper towel. Yield: 6 servings.
Simmer until vegetables are cooked, then add the rice. Season with salt, pepper and garlic powder.
Mix confectioners sugar and cocoa. Pour in a bowl. Slice butter into 5 or 6 chunks. Place butter in bowl. Add other ingredients and cook in microwave for 3 minutes. Stir well and pour in dish to cool.
Sift all ingredients together. Use self-rising flour. Pour in pan and bake for 15 minutes at 350°. Cut in squares and serve.
Cut Crisco into flour and divide into 10 balls. Makes 10 fried pies. Knott's Berry peach preserves is a good filling and can be bought at Sam's.
Cut hot dogs into pieces (can use cocktail sausages). Mix all ingredients. Cover and simmer for 1 hour. Serve immediately.
Mix together cabbage and green onions. Brown in oil, using as much as you like, the slivered almonds and sesame seed. When cool, toss with cabbage.
Mix together and put in loaf pan (greased). Bake about 50 to 60 minutes at 350°.
Microwave chips and peanut butter for 3 minutes. Pour mixture over marshmallows and chopped peanuts. Pour into buttered 9 x 13-inch pan. Chill.
Combine all ingredients. Mix well 5 minutes in electric mixer. Refrigerate 8 to 10 hours before serving.
Preheat oven to 325°. Mix eggs with mixer. Add sugar slowly, until stiff. Fold in crackers, pecans, baking powder and vanilla. Put in a buttered pie pan. Bake for 35 to 40 minutes. When cool, cover with Cool Whip.
Melt butter in medium saucepan. Add onions and celery. Cook until tender. Add flour and stir. Add broth and bring to a boil. Reduce heat and add cream, Tabasco and pepper.
Scramble sausage in heavy skillet just until lightly brown. Drain on paper towel. Pour off part of the grease and saute onions, celery and pepper until clear. Boil rice with water and soup mix for 7 minutes. Combine with sausage and vegetables. Put in casserole. Bake in 350° oven for 1 hour. Slivered almonds may be sprinkled on top. This is a delicious supper dish with green salad and French bread.
Mix Cool Whip, lemon juice and milk together. Add remaining ingredients. Mix thoroughly and fold into cool graham cracker crust. Refrigerate until chilled. Serve cold.
Preheat oven to 350°. Brown beef and onion together. Drain well. Mix in both cans of soup. Spray Pam on a 9 x 13 pan and arrange Tater Tots in single layer. Top with beef and soup mixture.
Preheat oven to 350°. Grease 13 x 9-inch pan. Mix oleo, sugar, eggs, buttermilk, soda, vanilla and salt. Add flour and rhubarb mix. Pour into greased pan. Mix brown sugar and nuts; sprinkle over top. Bake 45 minutes or until knife comes out clean.
Mix shortening, sugar and egg. Sift flour, baking powder, salt and nutmeg. Add to mixture alternately with milk, beginning and ending with dry ingredients.
Mix flour, shortening, sugar and salt. Blend in egg yolk and milk. Roll out half of dough to fit medium size (low cut) pan. Spread with Wilderness fruit filling and dot with butter. Cover with top crust and brush with egg white. Bake at 375° for 35 minutes. Glaze with powdered sugar icing.
Place orange juice and sherbet in a punch bowl. Slowly add ginger ale. Float slices of orange with a maraschino cherry in center in the punch bowl. Add ice cubes. Yields 15 to 20 servings.
Mix all ingredients well and pour into greased 9 x 13-inch baking dish.
Pierce 2 to 3 pounds of meat. Pour on marinade. Marinate at room temperature for 24 to 48 hours. Cook as desired. Especially good on the grill.
In a small skillet, saute onion, green or red pepper and mushrooms in butter until onion is tender. In a large bowl, mix soups, milk, sherry and pepper. Stir in sauteed mixture, vegetables and turkey. Turn into greased shallow 1 1/2-quart baking dish; sprinkle with noodles. Bake in a preheated 400° oven for 20 minutes.
In large pot, combine orange juice, cinnamon sticks and water; start to simmer. When tea is brewed, add to orange juice. Then add the rest of the ingredients and simmer over very low fire. Serve piping hot.
Preheat oven to 450°. In plastic bag, toss all ingredients until coated well. Empty into 9 x 13-inch baking dish. Bake, stirring once, 20 minutes or until veggies are tender. Makes 4 servings.
Prepare cake mix as directed on box. Pour half of mixture into a greased 9 x 13-inch pan (use cookie sheet). Bake 15 minutes at 350°.
Combine all the ingredients for the marinade. Place in a flat-bottomed pan, such as a 9 x 13-inch cake pan. Place the eggplant slices in the pan. Allow the slices to soak on each side for at least 10 minutes per side. Grill over hot coals until soft. Occasionally drizzle with the marinade. When eggplant is very tender, serve immediately. Serves 4.
Put spinach in a 9 x 13 dish. Cover with onions and mushrooms. Top with sliced tomato. Sprinkle with Cheddar cheese and cooked crumbled bacon. Bake in a 350° oven for 30 to 45 minutes. Could be used for a brunch or a vegetable dish.
Cook bacon (not crisp) and place in casserole. Saute cut-up green pepper and cut-up onion and place in casserole. Drain pinto beans, kidney beans and green beans. Do not drain pork and beans. Add beans to casserole along with sugar and catsup. Bake 1 hour at 325°.
Combine mustard, black pepper, white pepper and water. Beat until smooth, then add the sugar, vinegar and salt. Beat the eggs until fluffy and add to the mixture with the butter. Boil 5 minutes until thick in heavy pot, stirring constantly (burns easily). Cool and bottle. Keep refrigerated. Makes one (1) quart.
Mix broccoli, cauliflower and onion. Make a dressing of remaining ingredients. Pour dressing over vegetables. Toss well and chill several hours or overnight. Toss again before serving. Serves 8.
Combine soups, rice and milk in large flat baking dish. Arrange chicken pieces on top. Sprinkle onion soup mix over top and cover. Bake at 325° for 2 to 2 1/2 hours.
Heat oven to 350°. Grease and flour 2 round cake pans. In large bowl, combine all ingredients except cookies. Mix until blended. Stir in crushed cookies. Bake for 25 to 35 minutes or until tests done. Cool.
Cook asparagus in a small amount of water in saucepan for 3 minutes. Drain; rinse under cold water. Combine mustard, olive oil, onion, garlic, thyme, anchovy paste and parsley in a bowl; mix well. Cook linguine according to package directions. Drain. Combine linguine with dressing and asparagus in a serving bowl. Season with salt and pepper. Serve warm or at room temperature. Serves 4.
Mix yeast in 1/3 cup warm water. Cut shortening into flour and sugar. Add buttermilk and yeast mixture. Mix them, then knead, roll and cut like any other biscuits. Dough will keep in refrigerator for several days. Bake at 400° until brown, about 12 to 15 minutes.
In a small mixer bowl, combine cream cheese and sugar. Beat in egg and vanilla; stir in crushed pineapple. Split and toast English muffins; place on baking sheet. Spoon pineapple mixture atop, using about 1 1/2 tablespoons mixture for each. Sprinkle with chopped pecans. Bake in a 375° oven for 6 to 8 minutes. Serve warm. Makes 6 servings.
Cream butter, sugars and peanut butter together. Add egg and vanilla, mix well. Combine flour, oats, baking soda and salt. Stir into creamed mixture. Spread into Greased 9 X 13 pan. Sprinkle with chocolate chips. Bake at 350° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Drizzle icing over bars.
Cover and refrigerate several hours or overnight. Uncover and bake 30 to 40 minutes in a 350° oven. Freezes well. Extend baking time when frozen.
Wash vegetables and cut into very small pieces (except tomatoes). Wash tomatoes and dip in hot water to remove skin. Put everything in big pot to cook at slow temperature until it starts to boil. Wash jars and lids and sterilize. Fill jars with mix. Cook for about 45 minutes in canning pots.
Mix milk and sour cream. Add Cool Whip, oranges and Tang. Pour in 2 large graham cracker crusts. Let chill 3 hours.
Mix mayonnaise, cheese, onions and garlic. Spread on bread halves. Sprinkle with parsley and paprika. Wrap each half in foil and refrigerate for 1 to 2 hours or can freeze. Unwrap and place on a baking sheet. Bake at 400° for 8 to 10 minutes, 20 if frozen.
Soak chicken in salt water for a while. Remove from water and dry with paper towels. Place breasts on waxed paper. Salt and pepper on each side. Dip in melted butter and then roll in potato chips. Place in foil lined baking pan. Cover with foil and seal. Bake in 350 degree oven for one hour or more depending on thickness of breasts.
Fry bacon until crisp; add onion and celery; saute until golden. Sprinkle with flour. Stir in broth and potatoes. Simmer until potatoes are tender. Add corn, milk and ham. Simmer until it just starts to bubble; do not boil. Season with salt and pepper. (Even better the second day!)
Mix all but the ginger ale. Put in freezer and let partially freeze. Add ginger ale just before serving.
Combine salt, mustard, chili sauce, onion, parsley and salad dressing. Marinate cooked macaroni in mixture 15 minutes. Add shrimp, eggs and cucumber. Toss together lightly. Chill well. Serve on lettuce leaves.
Make a thick batter from pancake mix and evaporated milk. Soak onion slices in ice water until crisp. Dip in batter and fry in oil until golden brown.
Cream shortening, vanilla and sugar. Add egg yolks and beat. Add sifted dry ingredients alternately with cracker crumbs and milk. Fold in egg whites and bake at 350° for 30 minutes.	Check for doneness with toothpick.
Mix ingredients in order given. Pour into ungreased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Drain peel and chop. Mix peel, juice, sugar and butter. Cover and refrigerate.
Grease baking dish with butter. Place a layer of apricots in dish. Sprinkle with half of the brown sugar and half of the crackers. Dot with half of butter. Place another layer of apricots and rest of crackers, then brown sugar. Top with remaining butter. Bake at 300° for 1 hour or until bubbly hot. Serves 10 to 12.
Remove bread from freezer; let thaw. Let bread rise; punch it down and roll into rectangle, approximately 11 x 7-inches. Layer salami, pepperoni, ham and cheese over the dough. Sprinkle with garlic, oregano and Parmesan. Roll up dough jelly roll fashion. Bake at 350° for 30 minutes. Cool slightly and slice about 1 inch thick. Serves 8 or slice thin for appetizer.
Cook, skin and cut up chicken. Mix together undiluted cream of chicken soup with yogurt and lemon juice. Saute mushrooms and celery until tender. Add mushrooms, celery and cooked chicken to chicken soup mixture. Layer in baking dish. Heat at 350° for 20 minutes. Top with cooked peas. Serve. Serves 6.
Stir together all ingredients. Place ingredients in a bowl. Beat with hand mixer or electric mixer. Pour into pint jar and place in refrigerator until ready to use. Number of people to serve is 2. One teaspoon of ingredient, add milk to thin. More if needed.
Saute bacon and onion in large kettle. Add potatoes, celery, carrots, water, bouillon cube and seasonings. Cover and cook until vegies are tender. Add milk and heat through. Mix flour and butter. Add to chowder. Cook, stirring occasionally until slightly thick.
Slowly boil all ingredients, except barley, for 15 to 20 minutes. Then simmer for 1/2 hour or more. During last 20 minutes of simmering, add barley.
Blend and pour in a 9-inch unbaked pie shell. Bake in 400° oven for 15 minutes. Turn oven temperature down to 350° and bake another 10 minutes. Do not overbake (the 2 oven settings will prevent the crust from becoming soggy).
In a bowl, clean salmon; mash with fork and grate in an onion with its juice, Worcestershire sauce, mustard, parsley, garlic powder, seasoned salt and egg. Add enough dry bread crumbs until you can shape patties. Fry in stickproof pan on medium heat until brown on both sides, about 15 minutes.
Combine squash and onions; sprinkle with salt. Let stand one hour. Combine remaining ingredients; bring to a boil. Pack squash and onions into hot jars leaving 1/4 inch headspace. Cover at once with lids and screw tight. Process in boiling water for 15 minutes. Makes 4 pints.
Brown lamb shanks in oil in heavy skillet. While shanks are browning, lightly oil large casserole. Place garlic, onions and carrots in bottom of casserole. Transfer browned shanks to casserole in single layer. Add bay leaves, oregano and thyme. Pour stewed tomatoes over shanks. Cover. Place in 350° oven for 2 1/2 to 3 hours. Add water if necessary during cooking. Serves 3 to 6.
Add butter, sugar and salt to scalded milk. Let cool to lukewarm. Measure warm water into large mixer bowl. Sprinkle in dry yeast and 1 tablespoon sugar. Stir until dissolved, add cardamon, lukewarm milk mixture, eggs and 3 cups flour. Beat until smooth. Stir in additional flour to make a smooth dough. Place in greased bowl, cover and let rise for 2 hours. Turn onto floured board and shape into rolls or braids. Place on slightly greased cookie sheet and let rise until double. Bake at 375° for 20 minutes.
Soften cream cheese to room temperature and then whip till fluffy. Gradually add Eagle Brand milk. Stir until well blended. Add lemon juice and vanilla and blend well. Pour into crust. Chill 2 -3 hours before garnishing top of pie with cherry pie filling.
Stir together apples and sugar. Add dry ingredients and stir well. In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture. Stir in pecans. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 minutes. Cake must spring back when lightly pressed. Serve with ice cream. Makes 12 to 15 servings.
Spray a 9 x 12-inch pan with Pam. Cream margarine and sugar. Add eggs, 1 at a time, and beat well. Add flour and Hershey's syrup. Bake in preheated oven at 300° for 30 to 35 minutes. Cook until knife stuck in middle of cake comes out clean.
Mix and bring to a boil and pour over ribs. Brown ribs first, about 3 pounds. Bake in oven at 350° for 1 1/2 hours.
Combine all in crock-pot. Cook on low 5 to 6 hours. Discard cinnamon sticks and cloves. Serve.