HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients. In separate bowl mix milk, oil, egg and lemon juice. Mix with dry ingredients. Coat loaf pan with vegetable cooking spray and pour mixture in. Bake at 400° for 30 to 35 minutes.
Drain pineapple and save juice. Mix green jello with 1 cup boiling water and 2 cups cold water. Add crushed pineapple and pour into 13 x 9-inch pan. Let set until firm and while it's setting, soften Knox gelatine in 1/2 cup cold water. Bring pineapple juice to a boil. Remove from heat, add cream cheese and gelatin. Mix as well as possible. Let cool. Beat Dream Whip according to package directions. Beat this into cooled juice-cream cheese mixture. Pour over firm jello. Let set 1 hour or longer. Mix red jello with 1 cup boiling water and 2 cups cold water. Cool, then pour over the other layers and chill until firm.
Place popcorn in large bowl. Heat butter and syrup in saucepan over low heat. Stir in sugar and Jell-O; bring to a boil over medium heat. Reduce to low and simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn on foil-lined 15 x 10 x 1-inch pan, using forks to spread evenly. Bake for 10 minutes at 300°; cool. Remove from pan and break into small pieces and serve.
Combine meat, Kraft French dressing, salt, pepper, bread crumbs, onion and 2 eggs. Shape into oval loaf. Place in shallow baking dish; bake at 350° for 1 hour. Place on baking sheet or heatproof platter. Combine potatoes, beaten egg and Miracle Whip; frost loaf with the mashed potatoes. Broil until lightly browned. Makes 6 to 8 servings.
All liquids should be cold. In punch bowl, combine pineapple, grapefruit and lemon juices and lemonade mix and water. Carefully pour in carbonated beverage. Add sherbet.
Blend the flour, walnut meats, brown sugar and butter and press in a 12 x 8-inch baking pan or dish. Bake at 400° for 12 minutes.
Blend ingredients until smooth. Store in refrigerator. Use as a dip, on toast or sauce for vegetables. Can thin to consistency you want with water.
Bake cake according to directions in 4 round pans. Cool on wire racks. Put raspberry filling in between layers. Frost sides with cream cheese. Cover and top with remaining filling. Spread and serve.
Mix cake flour, sugar and hot water; let set overnight. Next day, beat egg whites until stiff. Add rest of ingredients and fold into overnight mixture. Can be baked in tube pan or a 9 x 13-inch pan. Do not grease pan. Bake at 325° for 30 minutes.
In a 10 to 12-inch skillet over medium heat, place olive oil. Crumble ground beef into skillet and cook until all pink is gone. Add onion, garlic, basil, chili powder, salt, cumin and cayenne pepper. Stir and cook until onion is tender. Add stewed tomatoes, tomato sauce and pinto beans. Bring to a boil; lower heat and simmer 10 to 12 minutes.
In saucepan, combine all ingredients. Heat just until cheese melts, stirring frequently. Serve warm, with raw vegetables (celery, carrots, etc.). Even French bread slices are good. Makes 4 cups.
Bring dry Jell-O and crushed pineapple with juice to boil. Cool, then add buttermilk and Cool Whip. Pour into mold and chill.
Brown ground beef. Combine ingredients and place in a casserole dish. Top with cheese and bake about 45 minutes at 350°.
Dredge chicken in seasoned flour, brown in oil, then place in casserole dish.
Preheat oven to 425°. Prepare pie crust. In large bowl with mixer at medium speed, beat pumpkin with all other ingredients (not whipped cream) until well mixed. Place pie plate on oven rack and pour pumpkin pie mixture into pie crust. Bake 15 minutes. Turn oven down to 350° and bake 35 minutes or until filling is set. Let cool. Top with whipped cream.
Cook broccoli and onion until half done. Mix eggs, mayonnaise and soup together. Drain broccoli and onion; add to soup mixture. Pour into large baking dish and sprinkle on cheese, then stuffing. Bake at 325° for about 30 minutes.
Chop chocolate fine; add sugar and milk. Boil to a rolling boil approximately 20 minutes over medium-high heat to soft ball stage, stirring constantly. Add butter and vanilla. Stir with pan in cold water until stiff. Add nuts if desired and stir quickly into 8 x 8-inch pan (coated with Pam). Put in refrigerator to set hard.
Heat syrup, peanut butter, sugar, on low heat to a slight boil. Add Special K cereal and press into a buttered 9 x 13 inch pan. Melt chocolate chips and peanut butter. Spread over cereal mixture. Refrigerate until cool.
Pour boiling water over raisins and bran. Mix wet ingredients together and stir into bran mixture. Mix dry ingredients into wet ingredients. Put into lined muffin pans. Bake at 400° for 20 minutes. Yields 2 dozen.
Melt oleo. Add sugar, beat well. Add eggs, 1 at a time. Add flour, vanilla, coconut and pineapple. Pour into crust. Bake at 350° for 45 to 50 minutes, until center is firm.
Place tenderloin in baking dish. Sprinkle with garlic powder, salt and pepper. Pour soups over meat. Cook at 350° for approximately 45 minutes.
Cream butter and sugar. Add eggs and vanilla and stir until smooth. Sift dry ingredients and add to mixture. Refrigerate for 1 hour. Preheat oven to 400°. Roll dough out and cut with cookie cutters. Bake 8 to 10 minutes.
Beat eggs on high for 6 minutes, then stir in sugar. Fold in pumpkin. Add remaining ingredients. Spread into a well-greased and floured large cookie sheet. Sprinkle nuts on top. Bake at 350° for 15 minutes or until done.
Melt butterscotch chips and peanut butter. Add noodles and stir until they are completely coated. Drop by spoonfuls onto waxed paper and let harden.
In a large mixing bowl, combine the sugar, oil, eggs and vanilla; beat well. Combine the dry ingredients; gradually add to the sugar mixture. Fold in the apples, raisins and walnuts. Pour into two greased and floured 9 X 5 X 3 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.
Cut meat into bite size pieces. Slice onions into rings and separate. Puree tomatoes in blender; set aside. Brown spaghetti in oil straight from the box; drain on paper towels. Set aside. Brown meat in oil; add tomatoes, tomato paste, onions and seasonings. Simmer 1 to 1 1/2 hours, covered. Cook browned spaghetti in boiling water until tender; drain off only half of the water. Add meat sauce mixture and cover. Simmer until liquid is absorbed, 1 1/2 to 2 hours.
Stir all ingredients together in 4-quart casserole. Bake at 275° for 5 hours. Don't peek.
Cook all ingredients (except butter and vanilla) on medium heat, stir constantly until mixture thickens and comes to a boil. Boil 1 minute. Blend half of mixture in egg yolks, then stir in mixture and boil 1 minute. Remove from heat and add butter and vanilla. Pour in baked shell and top with meringue.
Bake cake in a 9 x 12-inch dish according to directions. Cook pudding to directions. Add cream cheese. Blend together. Add drained pineapple. Mix and pour over cooled cake. Let set in refrigerator several hours. Top with Cool Whip afterwards.
Chop celery, onion, garlic, & parsley; add to chicken stock. Cook until the vegetables are tender. Add noodles and allow them to cook. Salt and pepper to taste. Add cream of mushroom soup and chicken. Simmer. (You can saute onions, celery, and garlic in butter if you can't let the soup cook long.)
Mix and melt in saucepan. Serve in crock-pot or fondue pot with corn chips or Doritos. Keep warm.
Mix all ingredients thoroughly. Pat into loaf pan. Bake at 350° for 45 minutes for 1 hour or until brown.
In a large pan, bring sugar and milk to a boil slowly and boil for 20 minutes. Put rest of ingredients in a large bowl and pour hot liquid over; stir well, then beat until thick. Spread on buttered cookie sheet. Makes 5 pounds.
Brown ground beef and onions in large Dutch oven type pan. Saute mangos and dump into beef mixture. Add rest of ingredients and simmer for 10 minutes.
Mix all the preceding ingredients, except nuts; shape into ball. Wrap in plastic wrap and chill. Roll in chopped nuts. Chill until ready to use. Better if made a day or two before eating. Serve with crackers.
Combine dressing; toss with 8 ounces pasta. Mix chopped or sliced vegetables. Add chicken, if desired. Cover and chill 1 hour or more. Toss before serving. Makes 6 (1-cup) servings.
Heat butter and saute onion until translucent. Add corn and cook until soft. Remove from heat and let cool. Add half of corn mixture to food processor with eggs, cornstarch and cream. Add salt and pepper. Process until smooth.
Preheat oven to 350°. In large bowl, cream together shortening and sugar. Add eggs, one at a time. Beat until light and fluffy. Add flour and salt, nuts and vanilla. Mix well. Spread 2/3 batter in a thin layer in an ungreased 15 1/2 x 10 1/2 x 1-inch pan. Spread the cherry pie filling on top of batter, spreading to edges. Drop remaining batter in small bits on top of the filling. Bake for 40 to 45 minutes. Cool completely and cut into squares. Makes 60 (1 3/4 x 1 1/2-inch) pieces.
Melt butter in 8 or 9-inch pan or casserole dish. Mix sugar, flour, baking powder, salt and milk. Pour batter over butter in the pan. Do not mix. Spread fruit over batter. Bake for 45 minutes to 1 hour at 350°. Serve warm with Cool Whip or vanilla ice cream.
Beat ingredients together with mixer. Place in small baking dish or three small baking bowls. Generously sprinkle nutmeg on top. Bake at 375° for about 40 minutes (until very bubbly).
Use bacon grease and brown chopped onions and garlic. After browning, add hamburger and brown at medium heat. Add salt, pepper and oregano during browning. After browning, add tomato paste, tomato sauce, green pepper and mushrooms. Stir all well, then add 6 ounces of water. Stir again. Bring to boil, then reduce heat to simmer. Simmer for 2 hours.
Mix sugar, shortening and eggs thoroughly.	Stir in milk and bananas. Sift together and stir in flour, baking powder and soda and blend in salt and nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake until it tests done. Serve warm or cold. Bake in 350° moderate oven for about 50 to 60 minutes.
Peel and cut rinds into 1 1/2-inch pieces and soak overnight in a mixture of lime and water. Drain and wash several times. Place rinds in a large cooking pot and cover with clear water. Cook until tender and drain. Boil sugar, vinegar and pickle flavoring together and then cool. Pour mixture over rinds and let stand overnight. Then, bring rinds to a boil and boil until transparent and pack into pickling jars. Pour hot syrup over rinds and seal jars.
Microwave cheese and butter on High for 1 1/2 minutes. Mix together sugar, cocoa and vanilla. Add to cheese and butter. Spread in a 9 x 13-inch pan. Chill and cut.
Cream shortening and sugar together. Add egg and blend in applesauce. Sift together several times the flour, salt, cinnamon, cloves and allspice. Dissolve soda in 1/2 cup boiling water and add to dry ingredients. Mix all ingredients together well and pour into a long cake pan. Bake at 350° for 35 or 40 minutes. Does not need to be iced. Will stay moist and fresh as long as there is a piece left.
Place chicken in a 9 x 12-inch baking dish. Mix soups together and pour over chicken. Prepare stuffing as package directs and sprinkle over chicken. Bake at 350° for 1 hour. Cover the first 45 minutes. Uncover and brown the last 15 minutes.
In medium bowl, beat together eggs, corn syrup, sugar, butter, vanilla and salt. Arrange pecans on bottom of pie shell. Carefully pour egg mixture over pecans. Bake on bottom rack of preheated 400° oven until knife inserted near center comes out clean, about 30 to 35 minutes. Cool on rack.
2 chickens cooked, boned and cut into bite-size pieces. Cook 10 oz. spaghetti as directed. Melt 3 Tbsp. margarine and add 3 tbsp flour in sauce pan. Add 3/8 c milk and reserved chicken broth 1 1/2 cups. Cook until thick - add salt and pepper to taste. Saute the following: onion, celery, pepper, garlic.
Slice onion in casserole dish. Put chicken on top. Mix rest of ingredients and pour over chicken. Cover and bake 1 hour at 350°.
Heat and mix the 2 cups broth with the stuffing mix. In a large casserole, layer 1/2 stuffing, 1/2 chicken, then pour 1/2 of combined mixture of soups and oleo on it. Layer again, then pour the rest of the soup mixture over it. It will be soupy. Bake 45 minutes at 350°.
Combine all ingredients. Put in a large boiler. After it begins to boil rapidly, boil 30 minutes longer. Then put in sterilized jars and seal. You can put the soup in freezer if you want. It's very good.
Cook tortellini according to package directions. Drain. Toss with olive oil. Refrigerate. Add remaining ingredients and refrigerate again. Just before serving, whisk together dressing.
Combine first 7 ingredients. Stir well. Combine applesauce, molasses, oil and egg in a small bowl. Add to flour mixture, stirring well. Coat a 9-inch square baking pan with cooking spray. Spoon butter into the pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Makes 12 servings.
Heat oven to 350°. Heavily grease and lightly flour two 9 x 5 x 3-inch loaf pans or three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Place layers of cooked zucchini, onions, peppers, tomatoes, Cheddar cheese, sprinkling of Parmesan cheese and croutons in large casserole dish. Repeat these layers. Top with generous Cheddar cheese, croutons and Mozzarella cheese. Drizzle 1/2 cup melted butter over all. Bake at 350° for 1 hour.
Dice elephant into small pieces; takes about 2 months. Add enough gravy to cover. Cook over kerosene stove for about 4 weeks at 465°. This will serve 3,800 people, but if more are expected, 2 rabbits may be added, but only if necessary, because most people don't like to find hare in their stew.
Cream butter and 1 cup sugar. Add egg, milk, baking powder, flour and salt. Mix well and put in bottom of 9 x 9 inch pan.
Combine crumbs and melted butter. Press into bottom of 9-inch square pan. Grate or finely chop 1/2 package of the chocolate; set aside. Heat remaining chocolate and milk in medium saucepan over low heat, stirring until chocolate is melted. With whisk, beat in cream cheese until smooth. Cool 5 minutes. Fold in 3 1/2 cups of Cool Whip and the grated chocolate. Spread mixture over crumbs. Spread remaining whipped topping over chocolate layer. Freeze until firm, about 2 hours.
Wash tomatoes and pat dry. Thickly slice. Dip into cornmeal, flour or fine bread crumbs seasoned with salt and pepper. Shake off the excess coating. Saute tomatoes until lightly browned in a butter-oil combination or in bacon fat.
Thaw shrimp. Mix together all ingredients and pour salad dressing over, allowing to marinate overnight. Serves 10.
Heat oven to 350°. Grease cookie sheets. Combine butter, brown sugar, eggs and vanilla. Beat until light and fluffy. Stir in flour, baking powder and salt. Mix well. Stir in raisins and walnuts. Drop by tablespoons onto greased cookie sheets. Bake in upper third of oven for 10 to 12 minutes. Remove from cookie sheets. Cool on wire racks. Makes 3 dozen.
Cut potatoes into large chunks. Cook and cool. Cut tomatoes into large chunks. Slice onions. Mix mayonnaise, horseradish and vinegar to taste. Mix into vegetables.
Heat oven to slow (325°). Beat butter and vanilla until creamy. Add sugar gradually. Beat until fluffy. Add water. Sift together flour and salt. Add to butter mixture, mixing thoroughly. Stir in oats until blended. (Dough will be quite stiff.) Shape into candy canes. Place on ungreased cookie sheets. Bake in preheated 325° oven for 20 to 25 minutes. Cool. Frost canes with thin white confectioners sugar frosting. Stripe with thick red frosting. Makes 24 canes.
Mix in a gallon container. Finish filling container with water; refrigerate. Add ginger ale when ready to serve. Makes approximately 30 servings.
Pound flour, Accent and salt and pepper to taste into round steak (or deer steak). Cut into 1 to 2-inch cubes. Brown in heavy skillet. Add onion, chopped and sauteed. Mix catsup, Worcestershire sauce, beef stock or bouillon and chili powder, then pour over meat. Stir to dissolve crumbs in skillet. Cover tightly and simmer for 1 to 1 1/2 hours, until fork-tender. Add water during cooking if needed.
Heat margarine in 10-inch skillet over Medium-low heat until melted. Stir in potatoes, cheese, salt and pepper. Cook, stirring constantly, until potatoes are brown, 5 to 8 minutes. Dip chicken into egg and roll in potato mixture. Place chicken pieces, skin side up, with thickest parts to outside edges in rectangular microwavable dish (12 x 7 1/2 x 2-inches). Cover with waxed paper. Cook on High (100%) 10 minutes. Rotate dish 1/2 turn. Cook 8 to 12 minutes longer. Yields 6 servings.
Cut dough into 1/8-inch slices. Line a 14-inch pizza pan with slices overlapping slightly but not touching pan's edge. Bake at 350° for 16 to 20 minutes. Cool. Blend cream cheese, sugar and vanilla. Spread on crust. Arrange fruit on top. Glaze with marmalade mixed with water. Chill and serve in wedges.
Bring cocoa, milk and margarine to a boil (about 1 to 2 minutes). Put in peanut butter and oatmeal. Stir together and take off heat. Spoon on wax paper and let cool.
Drain juice from beans. Heat vinegar and sugar; add oil and seasonings. Pour over beans and diced vegetables. Serve chilled.
Mix flour and sugar together. Mix pineapple and cheese together. Then pour all together and pour into oven glass dish. Sprinkle cracker crumbs evenly over top, then pour melted margarine over this. Bake at 350° for about 30 minutes or until tops brown and are crusty.
Boil salt meat until tender in three quarts water. Boil fish; remove bones and add to stock. Add crabs. Put greens, okra (from which stems and tips have been removed), onion and garlic through grinder. Add to stock and boil rapidly for about 30 minutes. The addition of vinegar prevents the appearance of slime. Do not skim while boiling. Serve with fungi.
Brown beef and drain. Combine with all other ingredients in a large pot and simmer about 2 hours. This soup freezes well.
Melt together slowly in a saucepan over low heat, continuously stirring, until all melted. Pour into a square buttered dish and refrigerate.
Place pork chops in 9 x 13-inch pan. Heat and stir all remaining ingredients well. Pour over chops. Bake at 325° for 1 hour. Last half hour pour rest of onions over top. Finish baking.
Make cream sauce with melted butter, blending flour and adding milk. Cook for 2 to 3 minutes. Remove from heat. Add yolks of eggs and salmon. Stir well and fold in stiffly beaten egg whites. Put in buttered casserole with straight sides. Bake at 375° for 35 minutes.
Brown hamburger. Drain grease. Add onion, tomatoes, water and broth. Bring to a boil. Lower heat and simmer 30 minutes. Add potatoes and carrot. Cook until tender. Then add macaroni. Cook until done.
On a 12-inch serving plate, spread bean dip. Top with remaining ingredients as listed. Chill an hour before serving. Serve with crackers or Doritos.
About 2 hours before serving, place butter, brown sugar and spices in skillet. Drain pear halves; arrange on top of butter mixture. Set aside. With spoon, scoop out 6 to 8 servings of ice cream into individual bowls and return to freezer until 10 minutes before serving. Simmer pear halves in butter mixture in skillet for 10 minutes, turning occasionally. Place a hot pear half on top of ice cream. Spoon glaze over top of each pear.
Cook raisins in boiling water until plump. Drain and rinse with cold water. Set aside. Mix sugar, sour cream and flour in a bowl. Let set for 5 to 10 minutes to thicken a little. Add raisins. Pour in pie shell. Bake at 325° until golden brown all over the top.
Have all ingredients at room temperature before starting. Cream butter and sugar; add eggs one at a time. Add vanilla, flour and whipping cream alternately; begin with flour and end with flour. Bake at 300° for 1 1/2 hours. Cool in pan for 15 minutes.
Combine the first 5 ingredients in large skillet. Add mushrooms; saute 5 minutes, stirring occasionally. Makes 4 servings.
Make layers according to directions on box. Cool. Punch holes in top of each layer with fork. Spoon on pineapple. Frost cake with Butter Cream Frosting.
Mix 1 cup tomato juice with gelatin and heat until dissolved. Add rest of tomato juice, wine vinegar and spices. Chill until it begins to set, then mix with tomatoes, green onions, pepper, cucumber, celery and parsley. Pour into mold and chill until firm. (Use ring mold.)
Make jello according to package directions. Chill until firm. Whip jello and blend in Cool Whip. Blend in cottage cheese. Add drained pineapple. Chill until set.
Slice potatoes and parboil. Place layer of potatoes in baking dish; cover with mixture of soup and sour cream. Top with cheese and bacon bits. Repeat with another layer. Bake 30 minutes at 350°.
Soften yeast in 1/4 cup warm water; let stand 5 minutes. In large bowl combine milk, hot water and shortening. Add sugar and salt. Cool to lukewarm. Blend in 2 cups flour. Add eggs and remaining flour (dough will be soft). Cover and refrigerate for 8 hours or overnight. Turn soft dough out onto well floured board, turning to coat. Divide dough into 2 parts. Roll each part into an 8 x 12-inch rectangle. Spread with 1/2 butter; sprinkle with cinnamon sugar mixture and raisins. Roll and pinch ends together. Cut with sharp knife (or use a string) into 1-inch pieces and set onto ungreased baking sheet 2 to 4 inches apart. Cover. Let rise 2 1/2 hours or until double. Bake at 400° for 8 to 10 minutes.
Cover cabbage leaves with boiling water for 5 minutes; drain. Combine next 6 ingredients and 1/2 can tomato sauce. Place equal amounts of meat in center of leaves. Roll up and fasten with toothpick. Place in large skillet. Stir in remaining sauce, sugar, lemon juice and water. Simmer, covered, for 1 hour. Makes 6 servings.
Cook apples until tender. Drain. Place in buttered casserole. Mix remaining ingredients. Sprinkle over apples. Bake at 350° for 35 to 40 minutes.
In a bowl, gently blend spaghetti sauce mix into sour cream. Cover and chill. Makes 2 cups.
Chop or dice artichoke hearts. Mix with other ingredients and put in pie plate or quiche pan and bake at 350° for about 40 to 45 minutes. Spread on crackers.
Combine all ingredients except 1 can onion rings and mix well. Pour into lightly greased 1 1/2-quart casserole. Bake at 325° for 50 minutes. Top with remaining onion rings. Bake until brown. Makes 8 servings.
Cook zucchini in salted water until tender, drain. Saute onions and carrots in al little bit of margarine until soft. Mix soup and sour cream together and fold in zucchini. Melt remaining margarine and mix with the stuffing mix including seasoning packet. Put half of stuffing mix in bottom of 13 X 9 inch pan. Spread zucchini mixture over the stuffing, then spread carrot and onion mixture over zucchini. Then put the rest of the stuffing mixture on top. Bake at 350 for 45 minutes.
Cook squash and onion. Drain well. Add remaining ingredients. Save enough stuffing to put on top. Bake 30 minutes at 375°.
Rinse peas in hot water (steam if fresh; drain). Combine vegetables, nuts and bacon with sour cream. Mix prepared dressing, mustard and garlic together and pour over salad. Toss gently.
Combine well beaten eggs, Eagle Brand milk, vanilla and salt until thoroughly blended. Gradually beat in milk. When ready to serve, gently fold in whipped cream, pour into punch bowl or serving cups. Sprinkle with nutmeg, if desired.
Cok sauce 4 minutes and pour over chicken. Bake at 375° until chicken is done.
Peel apples; slice and sprinkle with lemon juice. In 2 1/2-quart casserole dish, layer apples, pineapple and cranberries.
In heavy saucepan, melt butter over medium heat. Stir in onion and flour. Gradually stir in milk until well blended. Cook, stirring constantly, until well blended, about 8 to 10 minutes. Stir in remaining ingredients except cheese. Put cheese on top and put in oven until cheese melts.