HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour, cinnamon and salt together in a bowl. In a saucepan, mix oleo, oil, cocoa and water. Bring it to a boil. Remove from heat and pour over flour mixture. Dissolve soda in buttermilk and add eggs, vanilla and buttermilk to first mixture. Beat well. Pour into 12 x 8-inch pan and bake at 400° for 20 minutes. Five minutes before it is done, make the icing.
Grease a 9-inch square cake pan and line with wax paper. Then grease paper. Sift together flour, cinnamon, ginger, allspice, salt, baking powder and baking soda. Blend shortening and sugar. Beat well. Add molasses and eggs. Add dry ingredients alternately with hot water. Beat well and pour in prepared pan. Bake at 350° for 45 minutes.
Grease 9 x 13-inch pan. Spread half of the cubes on the bottom. Drizzle melted butter over cubes. Combine chicken, celery, onion and mayonnaise. Spread over cubes. Add rest of cubes. Beat eggs in milk and a little salt and pepper. Pour over top. Cover with foil and refrigerate 12 to 24 hours. Before baking, mix 2 soups together and spread on top. Bake uncovered at 350° for 50 minutes.
Mix together all ingredients and garnish top with 1/2 cup of crushed chips. Bake 20 to 30 minutes at 250° to 350°.
Heat soup, undiluted. Add cream cheese and heat until cheese is dissolved. Dissolve gelatin in 1/4 cup water and add to warm mixture. Add remaining ingredients. Pour into oiled 1 1/2-quart mold. Chill overnight. Unmold and serve with favorite crackers.
Mix lemon juice with milk, then fold in Cool Whip and cut up fruits. Pour into cooked pie shell. Sprinkle chopped pecans on top. Place in refrigerator.
Thinly slice the chicken. Heat oil in a wok and add the garlic. Stir-fry until it is light brown. Add the chicken and oyster sauce; cook for 4 to 6 minutes. Reduce the heat to medium. Add green onions, red chili peppers and cashew nuts. Mix well. Place the lettuce leaves on a platter and top with the chicken mixture. Garnish with Chinese parsley.
Cream sugar and Crisco, add eggs one at a time. Add milk and flour alternately. Cook 1 hour and 45 minutes at 300°. I do not open my oven door for the first hour. Makes a thick, crunchy outside.
Brown hamburger; drain. Add all ingredients. Put in oiled casserole. Top with crushed chips. Bake 30 to 45 minutes at 350°.
Cook macaroni, drain, rinse with cold water and drain again. Chop tomato, onion, cucumber, green pepper and egg. Add to macaroni. Blend remaining ingredients and pour over salad and mix together.
Combine wafer crumbs and margarine. Press into 9-inch pie plate. Bake at 375° for 8 minutes. Prepare pie filling, using 1 1/3 cups milk. Cover surface with transparent wrap. Chill. Fold in marshmallows and whipped cream. Slice bananas into crust. Pour filling over bananas. Chill several hours before serving.
Cut tops (1/2-inch) and stems from artichokes. Cut stem close to bottom so choke can sit flat; peel stem and put aside. Hold choke under running water and as you rinse, open leaves very carefully so as not to break any. Rinse chokes and stems very well. Turn upside-down after shaking all excess water off. Set aside.
Combine ground beef, oats, evaporated milk, salt and pepper in bowl; mix well. Shape into balls. Pour sauce over meatballs in deep baking dish. Bake at 350° for 1 hour. Makes 6 servings.
Cook all; save spices until apples are tender. Add spices and seal in jars. Makes several quarts and is delicious.
Slice bacon strips in 3rds; wrap around chestnuts and secure with toothpick. Place in shallow baking dish. Pour the catsup and sugar mixture over the top. Bake 45 minutes at 325°; drain off grease and return back to oven for 15 minutes.
Put cottage cheese in a bowl; pour the dry Jell-O over the top and mix with a spoon. Add pineapple and oranges, which have been drained good. Lightly mix the tub of Cool Whip into this mixture and put in refrigerator to set up. Will be ready to serve in a few hours.
Melt first three ingredients and blend. Pour over Crispix cereal and mix. Put confectioners sugar in large paper bag. Pour cereal mix in paper bag. Shake well to coat mixture. Pour out on cookie sheet and separate. Let set until cool.
Mix all ingredients well and chill. If making ahead of time, add cheeses at serving time.
Saute first four ingredients. Add to remaining ingredients. Bake at 375° for 45 minutes.
Cook noodles as directed on package. When done, drain and add margarine. In heavy skillet, brown ground meat, onions, salt and pepper to taste. Heat mushroom soup slightly. Grate cheese. Drain green beans. Layer everything in 12 x 9-inch casserole dish as follows: green beans, noodles, cheese, meat, mushroom soup. Top with a little grated cheese. Cook for 20 to 25 minutes at 350°. This recipe can be prepared ahead and refrigerated. Then cook 10 or 15 minutes longer.
Brown the sausage. In a 9 x 13-inch pan, break bread until it covers bottom of pan. Sprinkle sausage over top of bread; sprinkle on cheese. In a bowl, mix eggs, milk and seasoning. Pour over bread mixture. Refrigerate overnight. The next morning, bake at 350° for 40 to 45 minutes or until knife inserted in middle comes out clean.
Grease a 9 x 13-inch baking dish. Trim edges off bread and place in baking dish with sides touching until you cover bottom of dish. Cook sausage and drain. Crumble and sprinkle sausage over bread. Beat eggs, milk, salt and pepper together and pour over sausage. Top with shredded cheese. Cover and refrigerate until next morning and bake at 350° for 35 minutes. Serves 6.
Cook rice lak hit seys on the package. Heat up 2 to 3 cans black-eyed peas in anothah pan. Cook separately maters, peppah, onion 'n seasonin'. Serve rice, top wid peas 'n "pot likker", then slop mater mixture on top uf all. Yawl will hav this'un often - 'n hit don't cost much!
Brown hamburger and chopped onion. Cook macaroni. Drain both and add soup. Bake 15 minutes at 350°.
Mix together graham cracker crumbs, sugar and melted oleo for crust. Reserve 1/2 c. for top. Press into 9 x 13 pan. Bake 8 to 10 minutes at 350°. Cook the following until tender: 1 1/2 c. sugar, rhubarb and water.	When rhubarb mixture is tender, add cornstarch and cook until thick. Cool and spread on graham cracker crust. Mix the following together and spread over rhubarb: cool whip and miniature marshmallow. Spread on top: vanilla pudding made with milk. Add reserved cracker crumbs.
In small saucepan, sprinkle gelatin over water; let stand for 1 minute. Stir over low heat until dissolved. In blender, combine rest of ingredients for 2 minutes. While processing, gradually add gelatin. Pour into dessert dishes and chill. Garnish with strawberries and sliced almonds.
In food processor (or old-fashioned food grinder on finest blade), grind peanuts until thoroughly pulverized. (For crunchy type, leave a few peanuts minced.) In small saucepan, combine oil, salt, sugar and honey. Heat until warm, not hot. (Hot will make it harden.) Put into bowl and add the crushed peanuts. Mix thoroughly. Cool. This makes 2 cups (1 pint).
Melt chocolate and butterscotch pieces with condensed milk in top of double boiler over hot (not boiling) water. (Water should not touch bottom of top double boiler pan.) Stir occasionally until bits are melted and mixture begins to thicken. Remove pan from heat and add chopped walnuts and vanilla. Blend well. Chill about 1 hour until mixture thickens.
Bring water and salt to boil. Add potatoes; cover and simmer 20 minutes until fork-tender. Drain. Put potatoes in bowl. Coat with butter. Sprinkle parsley flakes and serve.
Sift flour, baking powder and salt. Work in butter and cheese. Mix quickly and lightly drop by teaspoon on oiled baking sheet. Bake at 450° for 12 minutes.
Mix garden peas, green beans, corn, pimientos, onion, bell pepper and celery together. Drain well. In a saucepan, bring the following to a boil: sugar, oil, white vinegar, pepper and salt. Pour over vegetables and refrigerate overnight.
Drain pineapple and place in 2 quart casserole. Mix cheese, sugar, flour and pineapple juice and pour over pineapple. Top with crushed Ritz crackers and drizzle with melted oleo. Bake at 350° for 20 minutes. Serves 6 to 8.
Boil fryer in about 2 quarts water. Add salt, pepper, poultry seasoning and celery. Cook until done. Cool and debone chicken. Add cream of chicken and let it come to a slow simmer. Add tortillas. Cut into 1-inch strips. Cook covered about 5 minutes or until done. Add chicken. If too thick, add some milk or cream.
Dissolve Jello with boiling water. Add in ice cubes. Stir until ice cubes are just about melted, remove. Pour Jello into Blender. Add yogurt, blend well. Pour into 4-6 glasses (According to family members). Refrigerate until set. Top with Cool Whip and Fruit. Enjoy!
In a large microwave bowl, combine the first 3 ingredients; stir until well blended. Drop butter into sugar mixture. Microwave on High 1/2 minute or until butter melts. Add milk and stir until smooth. Microwave on High 1 minute longer. Stir in vanilla and chocolate. Pour into a buttered 8-inch square pan. Chill until firm (about 1 hour). Cut into 1-inch squares. Store in an airtight container. Makes about 5 dozen squares.
Flatten chicken to 1/2-inch thickness. Place each on a greased heavy piece of foil. Layer veggies on top of chicken. Season. Fold and seal. Bake at 375° for approximately 20 minutes.
Boil potatoes and cool slightly. Slice while warm. Layer potatoes and chopped vegetables (at least 2 layers) in an 11 x 14 dish. Sprinkle Mrs. Dash on top. Drizzle dressing over all. Cover and let set overnight.
Boil about 20 minutes (not as thick as jelly). Put in jars.
Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls. Arrange over chocolate layer. Freeze 4 hours or until firm.
Wash, core and peel apples. Roll out dough squares large enough to cover apple. Place apple in center of each square. Place a piece of butter, sugar and nutmeg or cinnamon in core. Pull corners of dough up on top. With wet fingers, press dough tightly together to cover apple. Put a piece of butter and a little sugar on each dumpling. More sugar and spices can be added, if desired, before dough is closed. Bake in a 375° oven until dumplings are brown.
Combine soup, sour cream, and mushrooms. Stir in chicken. Combine stuffing mix, margarine and broth. Put half of stuffing mixture in bottom of 1 1/2qt. casserole dish. Top with chicken mixture. Add rest of stuffing mixture. Cover and bake at 350° for 25 minutes. Uncover and bake 25 minutes more.
Wash, skin and cut up chicken. Pat dry. Salt and pepper both sides after spraying with the vegetable spray. Roll in corn flake crumbs. Place in casserole dish (oblong) or black cast-iron skillet; cook at 350° for 1 hour.
Brown sausage	in skillet. Remove and discard drippings. Combine ground beef and onions in skillet. Cook until meat is browned, stirring	to crumble. Drain. Combine beef mixture, sausage and remaining ingredients.	Pour into lightly greased 2-quart casserole. Bake,	uncovered, at 350° for 30 minutes. Makes a large dish. Good for covered dish meals.
Boil and bone small chicken. Add salt and pepper. Pop a can of biscuits; roll in flour. Drop biscuits in broth while boiling, being careful not to boil too hard.
Sort beans; allow them to soak in water overnight or 8 hours. Next morning, rinse beans, then cover beans with water plus about 3 inches. Add 1 bay leaf, ham bone or ham. Pressure cook for 5 minutes or in a regular pot about 45 minutes on medium-high heat (watch for water to dry out). In a skillet, saute until translucent the onions and bell pepper in the olive oil. After this has cooked, add the salt, pepper, cumin, garlic and oregano. Add to beans and simmer for about 10 to 15 minutes. Serve over white rice or as a soup.
Mix in one bowl and bake at 350° for about 40 minutes. Use a 9 x 13-inch pan or Bundt pan, greased and floured.
Mix all ingredients and chill for 1 to 2 hours. Serve with a variety of sliced vegetables: tomatoes, carrots, green peppers, cucumbers, broccoli, cauliflower, etc.
Brown hamburger and drain grease. Pour in tomato paste and tomato juice. Add oregano, salt, pepper and garlic salt. Layer meat mixture, noodles, Swiss cheese and Mozzarella cheese until pan is full. Sprinkle with Parmesan cheese on top. Bake at 350° for 20 to 30 minutes. Use 9 x 13-inch pan.
Preheat oven to 350 degrees. Cook onions, bell pepper, garlic and celery in oleo until tender. Add soup, parsley, green onions, crawfish or shrimp, chopped pimiento (and juice) and seasonings. Heat thoroughly. Stir in rice and some bread crumbs. Place in 3 quart casserole. Sprinkle bread crumbs on top. Bake for 30 minutes.
In mixer bowl combine 2 cups flour and yeast. In saucepan heat milk, sugar, Crisco and salt until warm to melt Crisco. Add to dry ingredients in mixer bowl. Add egg. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make soft dough. Place dough in greased bowl, turn once to grease surface. Cover and let rise until double, 1 1/2 to 2 hours. Turn onto floured surface, shape into balls or make crescent size or whatever you want. Place on grease pan, let rise until double, about 30 to 45 minutes. Bake at 325° for 15 minutes. Do not brown unless you are going to eat them then. Remove from pan, cool. Wrap in foil or put in bags and freeze. Before serving, thaw 10 to 15 minutes. Bake at 450° until golden brown, 5 to 10 minutes. Makes 24 rolls.
Scald milk; stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased and floured 2-quart baking dish and bake at 375° for 1 hour or until top is golden brown. Serve immediately. Serves 6.
Place bacon over bottom of 13 x 9-inch pan. Sprinkle rice over bacon. Place cut up chicken over rice. Sprinkle with garlic salt, oregano and parsley flakes. Mix cream of chicken soup with water. Pour over chicken. Cover with foil and bake 2 hours at 300°. Serves 4.
Cook cabbage in boiling water about 10 minutes; drain. Combine soup, mayonnaise, milk and salt; heat. Combine melted margarine with corn flakes. Pour half of corn flakes in a 1 1/2-quart casserole dish. Alternate cabbage and sauce. Top with remaining flakes and cheese. Bake approximately 20 minutes at 350°.
Boil or cook in microwave, small red potatoes. Skewer red potatoes, cut in half, and white onion pieces. Cook on barbecue or Jennaire or Farberware. Toss in dressing. Enjoy.
Mix all ingredients in a large bowl. Pour 1/2 of batter into a greased and floured 9 x 13-inch pan. Mix filling.
Cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Cook onion in reserved drippings until it is tender. Stir in spinach. Cook, covered, until tender, 3 to 5 minutes. Remove from heat. Stir in sour cream, onion and pepper sauce. Cut tops from tomatoes. Remove centers, leaving skins. Drain. Salt skins. Fill with spinach mixture. Place in baking dish. Bake at 375° for 20 to 25 minutes. Top with shredded cheese and bake 2 to 3 minutes more. Serves 4.
Cut each bread slice in half. Cut Mozzarella in 8 slices. Place each between 2 bread slices. In a shallow plate, beat eggs and salt. Heat oil in heavy skillet. Dip each sandwich into beaten egg to coat. Fry in hot oil, turning once until golden brown. Drain on paper towel. Serve immediately.
Add water to frozen concentrates as directed on cans. Combine with the apricot nectar and pineapple juice. Chill. Makes 6 quarts or about 50 servings.
Bring butter, sugar and syrup to boil, then simmer 10 minutes, until caramel colored. Add coconut and vanilla. Mix nuts with popped corn. Pour mixture over corn and nuts. Thinly spread on cookie sheet. When cool, break and store in airtight container.
Blend cream cheese and picante sauce. Brown ground meat; drain, then add taco seasoning mix. On a serving tray, layer cream cheese mixture, then ground meat, lettuce and tomatoes, then top with cheese.
Cook spinach according to directions on package; drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion; cook until soft, but not brown. Add vegetable liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese, which has been cut into small pieces. Stir until melted. Combine with cooked spinach. Serves 5 to 6.
Mix all ingredients. Make into balls and flatten with fork. Bake at 350° for 20 minutes.
Prepare butter, cornstarch, salt, sugar and vinegar as for a medium white sauce, then add beets and heat thoroughly.
Steam broccoli. Cook bow macaroni (don't overcook). After they're both done, rinse and strain. Mix salt, pepper and garlic, then add broccoli and macaroni. Stir all together and then add Italian dressing to your taste. Serve hot or cold.
In the food processor, cream butter. Add flour, cayenne, salt and oregano. Mix until butter is completely blended into the flour mixture. Blend in the egg until mixture looks like cookie dough. Add the Parmesan cheese and blend in well.
In 2 ungreased 2-quart baking dishes, combine all of the ingredients. Stir until blended. Bake, uncovered, at 350° for 45 to 60 minutes or until heated through. Yield: 10 to 12 servings.
Blend everything in a medium bowl. Hollow out a sourdough bread bowl. Break extra bread into small pieces.
Wrap each chicken breast with 2 pieces bacon. Crisscross slices of bacon and secure with toothpick. Place in rectangular baking pan. Season with salt and pepper, lots of soy sauce and lemon juice. Sprinkle chopped parsley over top. Bake at 350° for 45 minutes to 1 hour.
Butter baking pan 8 x 8 x 2 or 9 x 9 x 2-inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut. Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars 2 x 1-inch. Makes 32 cookies.
Melt butter. Mix stuffing and butter. Press all but 1 cup into a 13 x 9 x 2-inch glass baking dish. Next, mix chicken broth and celery soup. Add cubed chicken. Pour this mixture over crumbs. Sprinkle reserved crumbs on top. Heat in 350° oven for an hour.
Season ground beef with salt and pepper. Shape beef into 1-inch balls. Heat butter in a skillet and saute meat balls until brown on all sides and cooked. Drain excess fat and stir over medium heat for 5 minutes, or until vegetables are soft. Stir in soup and sour cream. Stir in peas, pimento and mushrooms. Season to taste with salt and pepper; heat until bubbly. Pour into baking dish. Top with refrigerator biscuits or cheese. Bake at 350° for 10 to 15 minutes, or until done.
Brown meat slowly; add next 6 ingredients to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally. Cook noodles until tender; drain and rinse in cold water.
Heat butter and oil slowly, saute garlic until tender. Remove from heat, add clam liquid, lemon juice, worcestershire, and wine, parsley and salt and pepper. Cook on medium heat 5 minutes. Add clams and cook 3 minutes more. Add 1/2 cup of hot water and 1 tsp. corn starch. Cook till nice sauce. Place over linguine, top with parmesan cheese. Yield 4-6 servings.
Oil a large cast-iron skillet and let it get hot in the oven. Combine all ingredients. Pour into hot skillet and bake 30 to 35 minutes in 425° oven.
Mix all vegetables together. Stir sugar with oil and vinegar. Add to vegetables. Mix and marinate overnight.
In a large bowl, cream together the butter, sugar and brown sugar. Add eggs and vanilla. In separate bowl, combine flour, oatmeal, salt, baking powder (a pinch more to make softer) and soda. Mix all these ingredients together. Add chocolate chips, Hershey bar and nuts.
Cream together the margarine, cream cheese and powdered sugar. Mix milk and pudding. Add Cool Whip. Mix cream cheese mixture and pudding mixture. In an 8-inch plastic flowerpot, start with a layer of crushed cookies, then creamed mixture. Continue to layer. End with cookie mixture on top. Refrigerate overnight. Garnish with artificial flowers and use a small dirt scoop for serving.
On low heat, stir soup, Jell-O, cream cheese and water until Jell-O is dissolved. Stir until smooth. Mix in all other ingredients and stir until smooth. Refrigerate overnight.
Combine in bowl the eggs, milk, honey, oil and vanilla. In separate bowl, combine flour and baking powder. Make a well in middle of dry ingredients and pour liquid into it. Mix for only 10 to 15 seconds. Add 2 to 3 cups blueberries and stir. Bake at 400° for 20 to 30 minutes. Serves 3 to 3 1/2 dozen.
Stir together potatoes, hot potato water, lard and sugar. Cool. Add yeast dissolved in water. Mix together and let set for 2 hours. Add salt, eggs and flour. Mix well and knead on floured board. Put in refrigerator overnight. When ready to use, roll out about 1/2 inch thick. Place in greased pan, also greasing each biscuit. Put in warm place and let rise 2 or 3 hours. Bake in moderate oven.
Saute turkey in a skillet without oil until meat is brown, about 15 minutes. Add taco seasoning and cook until done. In a large bowl add a layer in the following order of lettuce, turkey, tomatoes, olives, then sprinkle cheese on top. Pour dressing over all. Garnish with chips.
Cook and bone chicken. Cut into bite size pieces. Set aside. Save broth. Melt 1 stick butter in bottom of 9x13-inch casserole dish. Add rice, chicken broth, sprinkle soup mix over all. Cover with foil and bake at 350° for 1 1/2 hours.
Mix cheese, butter, celery salt, paprika and Worcestershire sauce together until smooth. Stir in radishes and onions. Chill.
Combine all ingredients in slow cooker. Cover. Cook on low 7 to 8 hours or until cabbage is tender.
Lightly saute garlic in the olive oil; add this to Italian dressing. Mix well. Arrange tomato halves, cut side up, in baking dish. Salt, pepper and lightly sugar the tomatoes, then add the Italian dressing mixture. Let sit at room temperature for at least 2 hours. Top with bread crumbs and Parmesan cheese. Bake at 350° for only about 5 minutes, then broil to brown bread crumbs and cheese.
Rinse and clean and sort peas. Soak overnight or bring to a boil and remove from heat and let sit for 1 hour. Then add bacon and onion and cook until tender.
Bring to a boil the jello, sugar and water. Add baby food, pineapple and juice from pineapple. Set aside to cool. Mix milk, cream cheese and nuts. Combine with first mixture. Pour in large mold or 9 x 13-inch dish. Refrigerate until time to serve.
Clean, cap and slice strawberries. Mix with gel and set aside. Pinch angel food cake and cover bottom of dish with the pieces. Mix Dream Whip as directed. Blend in cream cheese until creamy. Pour mixture over angel food cake. Put another layer of cake over this mixture. Cover with strawberries and glaze mix. Chill for 1 hour.
Mix 1/2 cup of soup, beef, onion, egg and bread crumbs. Press firmly into pie plate. Bake at 350° for 25 minutes and spoon off fat. Frost with potatoes. Top with remaining soup and cheese. Bake 10 minutes more or until done.
Mix undiluted evaporated milk, sugar and salt over medium heat. Bring to a boil, stirring constantly. Remove from heat. Add diced small marshmallows, chocolate chips and vanilla. Stir vigorously for 1 minute (or until marshmallows melt). Add nuts, if desired. Pour in 8-inch square buttered pan. Cool. Cut in squares. Makes 2 pounds. Easy to double recipe.
Slice potatoes into 1/8-inch to 1/16-inch thickness and place in ice water. Drain; pat dry with paper towels. Pour melted butter or oil on large baking sheet. Add potato slices to pan, turning to coat with the butter/oil. Season, if desired. Bake at 450° for 15 minutes or until potatoes are tender. Yield: 4 servings.
Place chicken in greased 9 x 13-inch casserole dish. Place cheese on top of chicken. Mix soup with milk or sherry and pour on top. Place stuffing mix over all and drizzle with melted butter. Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs. Add dry ingredients, chopped nuts and fruits. Allow 1 teaspoon mixture for each cookie. Bake at 300° for 25 minutes.