HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat and vegetables bite size. Place vegetables in rectangular shallow baking pan. Pour a little over half of the salad dressing and marinate. Bake at 400° for about 25 minutes until done. Mix while baking a couple of times. Last 10 to 15 minutes of vegetable time, add meat. Keep about 1/4-inch of dressing in pan. Bake meat separately in another pan. Turn every 5 minutes.
Mix water, lemon juice, cinnamon and cloves with cherry pie filling in a 10-inch skillet. Add peaches. Bring to a boil. Add milk to egg to make 1/2 cup. Stir into biscuit mix to form soft dough. Drop dough by tablespoon on top of boiling fruit. Cook over low heat for 10 minutes. Serve warm. Spoon fruit over dumplings and top with whipped cream topping.
Grate cheese and cream cheese together. Add other ingredients and stir until well blended. Roll in chili powder and paprika.
Combine figs, water, juice and sugar in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes or until thick; set aside.
Preheat oven to 350°. Cream butter, brown sugar, and vanilla; beat in egg. Stir in flour a little at a time. Spread batter in a greased 13x9-inch pan. Bake for about 15 minutes or until a light golden brown. Break hershey bars into pieces and place on top of hot crust. Place back into oven for a couple minutes to melt. Remove from oven and spread evenly. Sprinkle crushed walnuts over chocolate. Let cool and cut into squares.
Pare and cut squash in small pieces; cook until tender. Drain. Add milk slowly to mayonnaise. When it begins to thicken, add cheese and seasonings. Place squash in casserole. Cover with sauce. Bake at 400° until brown on top.
Dissolve yeast in warm water. Add shortening, salt, sugar, onion and half the flour. Beat 2 minutes medium speed on mixer. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Scrape batter from sides of bowl. Cover and let rise in a warm place until double in bulk (about 30 minutes). Stir down batter. Spoon batter evenly into grease muffin pan, filling half full. Let rise in warm place until batter reaches 1/2 inch from top of pans (about 40 minutes). Bake in moderate oven at 375° for 20 to 25 minutes, depending on size of pans, or until brown. To test, tap top crust; it should sound hollow. Immediately remove from pans to rack. Brush tops with melted butter or shortening. Do not place in direct draft. Makes 9 to 12 rolls.
Spray Pam in a skillet and heat up. Sear fillets on both sides. Remove from skillet and place in a baking dish. Toss vegetables with PickaPepper sauce. Pour vegetable mixture over fish. Cover and bake for 30 minutes in a 350° oven. Serve with rice. Brown rice is especially nice with this dish.
Grind onions first and put into a side dish. Remove pepper seeds and grind. Pour boiling water over peppers and let stand 5 minutes. Drain.
Combine the first 4 ingredients; allow to stand 1 hour, then drain. Add all ingredients together. Put in 4 pint jars and refrigerate.
Chop onion, celery and parsley finely. Saute in oleo. When thoroughly cooked, add 1 cup crabmeat, bread crumbs, 2 slightly beaten eggs, Worcestershire sauce and seasonings. Add milk to moisten. Bake in greased casserole in moderate oven 20 to 30 minutes. Top with bread crumbs and dot with butter; return to oven only long enough to melt butter. Serves 4 to 6.
Combine corn, eggs and corn muffin mix. Mix well. Add 1 cup cheese. Spread corn mixture in greased 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 55 to 65 minutes or until firm.
Cook and cool green beans. Add crumbled bacon and chopped onion. Pour Paul Newman dressing over, mix and chill.
Beat eggs. Add melted butter, sugar and vinegar, then add raisins, nuts and coconut. Pour into unbaked pie shell. Bake at 300° for 40 to 45 minutes.
Cook bacon until lightly browned. Add 3 cups milk, potatoes, onions, salt and pepper. Bring to boil. Cover. Reduce heat and simmer about seven minutes until potatoes are tender.
Mix margarine, confectioners sugar, peanut butter, graham crackers and vanilla together. Roll into balls and chill.
Mix all together as you would for apple pie filling. Place in pie shell and top with crust. Bake at 375° for 40 minutes until tender.
Mix all ingredients together. Shape into two balls. Sprinkle with nuts. Chill overnight.
Place celery, carrots and onion in bottom of crock-pot. Place chicken pieces on top. Sprinkle with tarragon, salt and pepper. Add chicken broth. Cook on medium-high 6 to 8 hours. Serve over rice or noodles.
Melt butter in a 13 x 9 x 2-inch baking pan. Beat eggs lightly in large bowl. Add flour, baking powder, chopped chilies, cottage cheese and shredded Jack cheese and mix until blended. Turn batter into pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake for 35 to 40 minutes longer. Cut into squares and serve hot. Can be made early and refrigerated. Enjoy!
Mix and spoon into two 9-inch unbaked pie shells. Bake at 400° for 10 minutes. Reduce heat to 325° for 30 minutes. Makes 2 pies.
Melt and brown butter in saucepan. Add flour and blend. Add honey and cook, stirring for 2 or 3 minutes until slightly thickened. Add raisins, salt, spices and water; bring to a boil. Put pie crust in pie pan; slice apples in bottom. Pour raisin mixture on top. Add top crust and brown in oven.
Cook hamburger meat, strain grease off. Put meat in a deep skillet or pan and	put tomato sauce and 4 cans water. Add onion, chili powder, barbecue sauce, salt and pepper. Cook for one hour. Add	water as needed. Cook pinto beans in another pot until done. Pour off water. Pour sauce into the beans and cook for 15 minutes, slow. You may need to add a little water if it is too thick.
Combine all ingredients. Put in covered jar and refrigerate. Makes 1 1/3 cups.
Mix coffee and oil together first, then add the rest of ingredients. Put on greased cookie sheet. Sprinkle chocolate bits and walnuts on top. Bake at 350° for 30 to 35 minutes.
Mix cooked rice and drained broccoli. Combine Cheez Whiz and mushroom soup. Mix rice and broccoli with cheese mixture and celery. Pour into buttered 9-inch square baking dish. Bake in oven at 350° for 30 minutes.
Bring margarine, water and cocoa to boil. Add sugar, flour, eggs, milk, soda and vanilla. Pour into lightly greased and floured jelly roll pan. Bake at 350° for 20 minutes.
Sift flour and salt together. Mix chopped candy, dates and nuts with 1/2 cup flour. Cream butter, sugar and eggs. Mix soda in buttermilk and mix all together. Turn into greased, floured tube pan. Bake for 1 hour and 45 minutes at 300°.
Boil sugar and butter to 310° or hard crack stage in water. Cool slightly then add vanilla. Pour on aluminum foil immediately and put chocolate bars on top to melt. Sprinkle with nuts, smooth over top. When cold, crack into piece.
Blend shortening and sugar. Beat in vanilla, water and eggs. Sift dry ingredients together and add to the first mixture. Mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Flatten. Press 3 to 5 M&M's into each cookie. Kids love to help with this part and may slip a few into their pockets. Bake at 375° for 10 to 12 minutes. Yields 4 dozen.
Bag spices in cheesecloth (remove bag before canning). The night before, cut tomatoes into 1/2-inch slices. Mix brine, using enough salt to float an egg. Use enamel or earthen container. Soak tomato slices for about 6 hours. Drain and rinse. Cook vinegar, sugar and bag of spices for 5 to 10 minutes. Add tomatoes. Cook until transparent. Don't overcook! Remove bag. Fill jars and seal. This recipe is 90 years old!
Sift flour and salt. Add cheese. Cut in Crisco. Add water. See recipe for Chicken Cheese Turnovers.
Melt marshmallows in pineapple juice over low heat, folding until smooth. Dissolve jello in hot water. Blend cheese, carrots and pineapple. When jello is cooled, add all other ingredients and mix well. Pour into a 1-quart ring mold. Chill.
Place all ingredients in blender container. Cover and blend on high speed until smooth. Or beat all ingredients with hand beater.
Mix ingredients together. Bake at 350° for 50 minutes, then turn oven back to 300° and bake 20 minutes more. Use tube pan.
Combine cucumbers, onions and peppers in a large bowl; add salt and garlic. Mix well. Add ice cubes; let stand for 2 hours. Drain well. Combine vinegar, sugar, turmeric, mustard and celery seed in a large kettle; boil well. Add chopped vegetables. Heat just until boiling. Put in sterilized pint jars within one inch of top. Process in boiling water bath for 20 minutes, or pressure canner at 10 pounds pressure for 4 minutes. Makes 9 pints. Great for using in salads.
In saucepan, mix together sugar, salt and milk. Boil to the soft ball stage, stirring constantly. Remove from heat. Add butter, peanut butter and vanilla. Beat fudge until dull looking. It should appear to be getting thick. Quickly spread into lightly buttered pan.
Cream margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Press dough on bottom and 2 inches high around sides of 9-inch spring-form pan. Bake at 400° for 5 minutes. Reduce oven temperature to 350°.
Combine cream cheese and milk. Spread spinach in 1-quart casserole. Top with cream cheese mixture. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Combine all ingredients. Mix lightly, but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour at 350°. Drain; let stand 5 minutes.
Combine oil and sugar. Sift 1/2 dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in nuts. Bake in a 325° oven approximately 1 hour and 10 minutes in lightly oiled 10-inch tube pan. Cool in pan upright.
Brown cut-up and ground flank steak in 2 tablespoons of the oil in kettle or Dutch oven; lower heat, cover and simmer, stirring occasionally, for about 45 minutes.
Spread peaches over 9 or 10-inch glass baking dish. Spread blueberries over peaches. Mix 1/2 cup brown sugar, cinnamon and nutmeg; sprinkle over blueberries. Sprinkle lemon juice and nuts evenly over the mixture. In a small bowl, mix flour, remaining sugar and salt. Put in butter. Spread over fruit. Bake at 370° for 45 minutes. Serve warm with vanilla ice cream.
Place ingredients in blender. Blend until smooth and well mixed. Use more or less milk, depending on how thick you like it. Enjoy!
Mix all items in a large bowl and chill. Quick and easy for a salad or dessert.
Mix oleo and sugar, adding 1 egg at a time with electric mixer. Add remaining ingredients. Mixture will be soft. Oil hands and shape into loaves about 2-inches wide and 1-inch high. Place in greased cookie sheet (3 rolls). Bake at 350° for 25 to 30 minutes. Remove from oven and slice about 1/2-inch thick. Lay on sides back on cookie sheet. Bake about 6 minutes on each side at 350°. (One cup walnuts is optional.)
In a medium saucepan, mix together coconut milk, sugar and water. Cook over medium heat. Add cornstarch mixture. Cook until thickened. Pour into baked pie shell.
Rinse lentils. In heavy saucepan, bring lentils, salt and 4 cups water to boil. Cover and simmer 20 minutes or until water is absorbed and lentils are tender.
Mix ingredients as given. Thickness of batter depends on carrots. Shred very fine or grate (15 1/2 ounce can of pineapple is enough for a double recipe). Makes two loaves. Bake at 350° for approximately 1 hour.
In a large bowl, sift together flour, baking soda, salt, cinnamon and sugar. Set aside. In a medium bowl, mix together eggs, strawberries, oil and nuts. Fold into flour mixture, stirring just enough to moisten. Spoon into two well-greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until they test done.
Cook noodles as directed and drain. Place in all other ingredients and mix well. Cook on low for 3 hours. No need to stir white cooking.
Cook broccoli, seasoning as desired with salt and pepper; drain. Saute onion in the butter or margarine. Mix all ingredients together. Pour into a lightly greased casserole. Bake in a 350° oven for about 20 minutes or until bubbly hot.
Peel zucchini and cut into pieces. Chop onion and boil with zucchini until cooked. Drain. Add all other ingredients except bread crumbs. Toast bread crumbs and crumble over top of casserole. Bake at 350° for 40 minutes.
Mix dry ingredients. Add Crisco and knead until like pancake dough. Add milk and mix well. Roll out dough, flour and cut biscuits. Bake at 425° for 10 minutes. (If they don't brown, turn on broil for a little.)
Combine first 3 ingredients in saucepan. Cook over low heat for 1 minute. Add carrots. Heat 1 more minute and serve.
Combine small jar Russian dressing, onion soup and apricot preserves. Pour over chicken breasts (skinned and boned). Bake 1 hour at 325°, uncovered.
Cut broccoli so that each floweret has about a 1 inch stalk. Boil water; place flowerets in colander above water and cover. When broccoli turns to a drab green and stalks are fork-tender, drain water from pot, reserving about 1/3 cup of the water. Cook tortellini according to package directions. While tortellini is cooking, brown garlic, parsley, basil, salt and pepper. Mix browned garlic mixture, water that was reserved and the steamed broccoli. Blend very well. Add hot tortellini to mixture and blend again. Let set for 1/2 hour at room temperature and then refrigerate.
Cook sausage until well done (crumbled), then drain. Prepare pie crust (from scratch or homemade). Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack for 10 minutes. Yields 6 to 8 servings.
Mix first 8 ingredients well. Core cabbage; put in boiling water to soften. Wrap meat and rice mixture in cabbage leaves. Cover bottom of large pan with sauerkraut. Line cabbage rolls on top. Can make a double row. Cover with water. Cook on low flame 4 hours. Keep water high.
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 x 2-inch glass baking dish. Bake until set at 350° for approximately 15 to 20 minutes (do not brown).
Dissolve the jello in the boiling water. Combine with the sugar and lemon juice and rind. Chill until thick and syrupy. Whip with fork and fold into the evaporated milk, whipped with rotary beater as stiff as it will stand. Pile into a pan which has been lined with graham cracker mixture.
Roll out and separate crescent rolls. Place chicken breast on one roll section. Place another roll section on top. Crimp edges. Brush tops with beaten egg. Cook in 425° oven for 10 minutes. Reduce heat to 400° for 15 minutes. Serve with cranberry sauce.
Wash and pick over beans. Cover with water and soak overnight. Next morning, simmer beans in salted water until tender to bite. Drain and save water. Place in bottom of large bean pot or crock-pot. Alternately layer cooked beans with a mixture of brown sugar, tomatoes, onions, mustard, salt and pepper. Top with bacon. Add enough of water in which beans were cooked to cover beans. Cover with lid; cook until tender. If using crock-pot, put on low for 8 to 10 hours, stirring occasionally. Do not add extra water.
Mix the first 5 ingredients; set aside. Add the sesame seed, pumpkin or sunflower seeds, raisins and dry yeast; mix lightly with first ingredients. In a large bowl, combine the brown sugar, molasses, 2 cups warm water and the egg. Mix or combine lightly. Add dry ingredients to liquid mixture gradually. Beat with mixer as you add dry ingredients to liquid mixture for as long as the mixer will do the job. When batter becomes too stiff, continue adding dry ingredients by hand, working batter for at least 5 minutes, kneading until firm and elastic. Turn onto floured board.
Combine flour, sugar, baking powder and salt. In separate bowl, mix pineapple, egg and milk. Melt butter. Add to pineapple mixture. Add pineapple mixture to flour mixture. After stirring well, add nuts. Stir. Bake in bread pan for 1 hour at 350°.
Preheat oven to 400°. Bring cheeses to room temperature. Combine crumbs and margarine in an 8-inch square pan. Press onto the bottom and up the sides of the pan, forming a crust. Bake for 10 minutes and set aside. Reduce oven heat to 250°. In a large mixing bowl, blend cheeses at medium speed. Add cayenne and garlic. Add eggs, one at a time, beating after each addition. Fold in chilies and onion. Pour into prepared crust and bake 1 hour until set. Cool and cut into 1-inch squares. Serve at room temperature or slightly chilled. Makes 64 bite sized appetizers.
Mix all ingredients in large bowl. Pour mixture into greased pan. Bake approximately 30 to 40 minutes at 375°. Cut into squares. Serve.
Mix all together and bake at 325° for 1 to 1 1/2 hours.
Mix melted butter with crushed crackers and press into pan. Mix ice cream, pudding and milk. Pour over crust. Spread with Cool Whip. Sprinkle with candy bars.
Chop oranges up fine. Mix all ingredients together. Grease 9 x 12-inch pan and spread into it. Bake 25 minutes at 350°. When just cool enough to work, take a spatula and lift up from pan. Start rolling into balls the size of walnuts. (A little water will help your hands not to stick to the cookies while rolling.) Then roll in powdered sugar.
Stuff dates with nut halves. Cream shortening and sugar until light; beat in egg. Sift dry ingredients and add alternately with sour cream to creamed mixture. Stir in dates. Bake at 400° for 8 to 10 minutes.
Cook rice partially in a large amount of boiling water. Drain in colander, spread on a large plate or board and allow to cool. Pop cardamom pods between fingers but let them remain whole. Break cinnamon into several pieces.
Preheat oven to 350 degrees. Cook sweet potatoes, peel and cut them into thin slices. Grease baking dish. Cover the bottom with 1/2 the sweet potatoes. Shape sausage into 4 flat cakes. Brown the cakes slightly in a greased pan. Then add bacon. Peel and cut apples or pineapple slices into thick slices.
Combine gravy and water. Blend. Stir in remaining ingredients. Heat until sauce thickens and meat is heated through. Serve with toothpicks.
Combine all. Cook on medium heat, stirring constantly, until thickened and clear. Cool slightly.
Mix all together in blender. Store in covered container in refrigerator. Add Blue cheese, if desired. Shake well before serving.
Melt butter in deep casserole dish. It must be a deep dish or 9 x 13-inch pan because the mixture rises as it bakes. Add the sour cream and eggs, mix well. Stir in both cans of corn, corn bread mix and onion and/or pepper. Bake at 350° for 45 minutes.
Preheat oven to 325°. Grease and flour two 9 x 5-inch loaf pans. In a large mixing bowl, combine all ingredients until well blended and spoon into loaf pans.
Cook sugar, syrup, water and coloring to 305° (hard crack stage). Add cinnamon oil or desired flavoring. Pour into buttered pan. Crack when mixture becomes hard.
Cream sugar and butter. Add egg yolks. Add raisins. Beat egg whites stiff and fold in lightly. Put in pastry shell and bake in a slow oven for 45 minutes.
Heat oven to 400°. Grease a 10-inch pie plate. Sprinkle bacon, onion and cheese in pie plate. In blender or processor, combine remaining ingredients and beat on high about one minute, until smooth. Pour into pie plate. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into wedges. Serve with salad.
Mix in order (sugar, flour, cocoa, eggs, margarine, milk, water, pecans, coconut and vanilla) and pour into a 9-inch unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix well in a large bowl and let set in refrigerator 3 or 4 hours or overnight. You can add miniature marshmallows.
Preheat oven to 370°. In a large mixer bowl, beat shortening and sugar until fluffy. Add eggs; beat well. Stir together dry ingredients; gradually add to shortening mix. Mix well; stir in mincemeat. Drop by rounded teaspoon 2-inches apart on greased baking sheet. Bake 8 to 10 minutes until light brown.
Cream the sugar and shortening. Add eggs and sour milk. Sift all dry ingredients together; beat in part of dry ingredients before adding cherries and nuts. Makes 2 layers. Bake for 40 to 50 minutes at 350°. Use cherry juice for frosting instead of milk.
Cook spaghetti according to directions on package. In casserole dish, melt butter with onion. Brown hamburger and drain. Layer the casserole dish with the following: spaghetti, hamburger, spaghetti sauce, Cheddar cheese, Mozzarella and Swiss cheese. Top with pepperoni slices. Bake at 425° for 20 minutes.
Mix together with a spoon the dry jello into the yogurt, then add to the whipped topping. Spoon into the crust. Let set about 1 hour in the refrigerator and enjoy.
Beat sugar, flour, egg yolks and salt. Heat milk (warm), cottage cheese and pineapple. Beat egg whites and put in last. Bake at 400° for 30 minutes. Makes one 9-inch pie.
Beat eggs with sugar until frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrot, zucchini and nuts. Pour into a greased 9-inch square baking pan. Bake in a 350° oven for about 35 minutes or until top springs back when lightly touched. Spread cooled cake with Cream Cheese Frosting.
Combine all ingredients, except 3 slices cheese and remainder of sauce in jar. Mix together and spoon into pan (will not form shape). Pour remainder of sauce over meat. Bake 1 hour at 350°. Remove from oven. Drain off grease. Put cheese on meat and place in oven until cheese melts. Remove. Let set 10 to 20 minutes.
Combine cabbage, onions, almonds, sesame seeds and noodles (broken up). Set aside. For dressing, combine all ingredients and blend well. Heat to almost boiling or microwave on high 2 minutes. Pour over cabbage mixture and toss to thoroughly coat. Refrigerate at least 6 hours. Stir occasionally.
Remove tags from tea bags and add to water in large container or pitcher. Cover and let stand in refrigerator overnight. Remove tea bags, squeezing gently against side of container. Combine tea with cranberry-apple drink, pina colada mix, lemon juice and sugar. Keep chilled.
Cream sugar and butter; add eggs, one at a time. Alternate milk and flour. Add salt, baking powder and vanilla. Bake in 4 (9-inch) layers at 350° until done, about 15 minutes.
Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and almond extract. Combine the sugar, cinnamon and nuts. Pour 1/3 of the batter into a 10-inch tube or Bundt pan. Sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350° for about 50 minutes. Cool 15 minutes before inverting pan.
In greased 13 x 9 x 2 baking dish, layer a third of the noodles, ham and cheese. In a small bowl, combine soup, sour cream, green pepper, and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6-8 servings.
Brown sausage in skillet and drain. I use the links sliced. You can also use the loose if you prefer. Cook spinach until dry. Make sure there is no liquid. Mix sausage, spinach and cheese together until cheese is melted through.
Saute chopped pecans in butter, stirring constantly, about 5 minutes, or until toasted. Set aside to cool. Combine remaining ingredients; mix well. Pour into freezer and freeze about 10 minutes, or until ice cream is thick. Remove dasher. Add pecans. Finish freezing until firm. Let ripen at least 1 hour. Makes 1 1/2 gallons.
Prepare macaroni according to package directions. Drain. In large kettle, cook sausage, cabbage, carrot and green onions just until vegetables are tender. Add remaining ingredients. Simmer 5 minutes. Stir in macaroni and heat through. Serves 6.
Cut rolls in half. Add diced ham and cheese.	Put top half of rolls back on.	Melt margarine and add other ingredients. Spoon over the top of rolls. Cover with foil. Bake at 350° for 15 to 30 minutes.
Cream sugar, butter or margarine; add eggs and cream well. Add milk and dry ingredients. Blend thoroughly; add cocoa mixed with hot water, and beat well. Bake at 350° in layer pans for 30 to 35 minutes or in a 13 x 9 x 2-inch pan for 35 minutes.