HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in pan; remove from heat. Blend in sugar and eggs; beat well. Add vanilla. Add flour and baking powder. Stir well. Stir in nuts and chocolate chips. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Cut sausage into 3/4-inch pieces. In medium saucepan (3-quart), saute sausage, onion and green pepper about 3 minutes or until sausage is lightly browned. Drain well. Stir in spaghetti sauce. Bring to boiling and reduce heat. Cover and simmer 10 minutes. Top hot cooked pasta with sauce and Parmesan cheese.
Mix food coloring and cocoa and set aside. Cream shortening and sugar; add eggs and coloring paste mix and beat 10 minutes. Add buttermilk, then slowly add flour, salt and vanilla. Mix in by hand soda and vinegar. Bake at 350° for 30 to 35 minutes in greased and floured pans.
Mix all ingredients and put in a large bowl. Add meat strips; let set overnight. Drain and put on paper towels. Lay on microwave bacon tray. Cook on High 3 to 4 minutes. Turn and cook 3 to 4 minutes.
In paper or plastic bag, combine all ingredients, except chicken. Add chicken, a few pieces at a time and shake to coat evenly. Heat oil in 12-inch skillet. Place meaty pieces toward center and remaining pieces around the edges. Cook, uncovered, over medium-low heat for 50 to 55 minutes or until chicken is tender, turning occasionally. Drain on paper towels.
Heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage.
Melt butter in large saucepan over medium-high heat. Add onions and saute until translucent, about 10 minutes. Add broth, potatoes, carrots, celery, parsley and sage and bring to a boil. Reduce heat to simmer; cover and simmer 10 minutes. Add turkey, half and half and spinach. Cover and continue simmering until heated through, about 7 minutes. Season with salt and pepper.
Spread peanut butter on 2 slices of bread. Arrange banana slices over peanut butter. Top with remaining slice of raisin bread. Enjoy!
Cook together chicken, soup and peas. Bake up biscuits. Serve chicken mix over biscuits.
Cut up (dice) onions. Add all ingredients to 2 cups of water. Cook on medium for 45 to 60 minutes. Ready to eat.
Mix Cool Whip and Eagle brand milk together. Add the rest of the ingredients and mix well. Chill well before serving.
Sift dry ingredients	together except sugar.	Combine eggs, sugar and	oil and mix well. Add carrots, raisins and flour mixture and blend lightly.
Boil chicken and cut into chunks, saving broth. Cook vermicelli and drain. Cook onion, celery and green pepper in butter until tender. Blend in flour and slowly add milk and broth; cook until thickened, stirring constantly. Add soups, pimento, olives (cut in half) and boned chicken. Salt and pepper to taste. Mix with pasta and place in 3-qt. flat casserole. Top with cheese and bake at 350 degrees for 30 minutes. This is enough for 2 casseroles.
Brown meat and onion. Drain grease. Add rest of ingredients. Simmer 20-30 minutes.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish.
Cook shredded cabbage in some boiling salted water for 7 minutes. Drain, cover and set aside. Fry bacon in pan until crisp. Remove bacon. Add brown sugar and flour to bacon drippings and blend well. Add water, vinegar, onion, salt and pepper. Cook until thick. Add cooked bacon. Mix all with cabbage and heat through. Makes 4 to 6 servings.
Follow directions on pudding box for making pudding. Fold in the Eagle Brand milk and 8 ounces Cool Whip; blend thoroughly. In a 13 x 9-inch (or larger) pan, put a layer of vanilla wafers and put 2 1/2 sliced bananas on top of wafers. Pour half of the pudding mixture over the bananas. Repeat for second layer and top with remaining 8 ounces of Cool Whip.
Heat oven to 450°. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes a sticky dough; not enough makes the biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 to 3/4-inch thick. Cut with a floured biscuit cutter. Place on greased cookie sheet about 1 inch apart for crusty sides, touching sides will be soft. Tops can be brushed with melted butter. Bake until golden brown, about 10 to 12 minutes. Remove from cookie sheet. A two-inch cutter makes about one dozen biscuits. The larger your cutter, the bigger the biscuit and the fewer also.
Melt butter in medium size casserole dish. Mix together egg, cornbread mix, 1 can whole corn (partially drained), creamed corn and cheese. Pour into dish with butter. Bake at 350° for 30 minutes.
Cut up cabbage and add to onion, bell pepper and chili peppers wilting in buttered skillet, about 10 minutes. Make an omelet with eggs and cream. Season with salt and drop into buttered skillet. Shake around until cooked. Slightly scramble across top with fork until it begins to harden. Pour cabbage and shrimp over omelet. Fold and serve.
Mix Raisin Bran, flour, baking soda, sugar, cinnamon and salt in a large bowl with airtight cover. Blend eggs, oil and buttermilk and mix well. Add this to large bowl and mix well. Fold in fruit cocktail. Do not use batter until it has been refrigerated for 24 hours.
Cook potatoes in jackets in boiling water. Cook, peel and dice. Add salt, celery, pickles, eggs and onion. Add mustard and salad dressing; mix just enough to blend. Pickle juice may be added if desired. Salad is better if allowed to stand overnight for flavors to blend. Garnish with olives at serving time.
Sprinkle chopped pecans on bottom of pie shell. Combine apples, flour, sugar and cinnamon. Turn into pie shell; spread with topping.
This recipe is excellent doubled and tripled and frozen in meal-size or recipe size containers (such as: lasagna or any pasta, bean or rice recipe).
Mix cake mix together as directed on box. Pour half of batter into cake pan and put in the oven. Let bake about 15 minutes. While that's baking, melt caramels with 1/3 cup Pet milk. Take cake out of oven; pour caramels over the top of cake. Put pecans over top of caramels, then pour rest of cake batter on top of pecans. Put back in oven about 15 to 20 minutes or until done.
Preheat oven to 400°. Mix all ingredients together and bake in 9 x 13-inch pan for 30 minutes, or until brown.
Brown beef and seasoning mix well; cool and toss with remaining ingredients. Wait until ready to serve before adding Doritos so they will not be soggy.
In a large bowl, combine the strawberries, sugar and 1 bottle of the cranberry juice. Cover and let stand at room temperature for 1 hour. Strain the mixture through a fine sieve into a punch bowl, pushing the fruit through with the back of a wooden spoon. Stir in the lemonade concentrate. Add the remaining bottle of cranberry juice and the sparkling water. Before serving, add ice.
Place rabbit in baking pan and add onion, celery and bay leaves. Brush with oil and roast in 350° oven for 45 minutes. Remove meat from pan, add fat and flour and stir until sauce becomes a rich brown. Add hot water, stir well. When smooth, add salt, Worcestershire sauce, capers and olives. Replace meat, cover tightly and roast in 350° oven for an additional 80 minutes or until tender.
In small saucepan, over medium high heat, blend butter and brown sugar. Heat to boiling and boil for 4 minutes. Cover 10 x 15-inch jelly roll pan with foil and butter lightly. Place single layer of saltine crackers on foil close together. Pour butter mixture over crackers spreading evenly. Bake at 375° for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften. Spread evenly over cooked crackers. Sprinkle with nuts. Refrigerate until cool. Break into pieces and store in tin container in refrigerator. Can be kept in refrigerator for 1 to 2 weeks.
Dip eggplant in slightly beaten egg and then in bread crumbs. Brown in olive oil. Set aside.
Preheat oven to 350°. Mix all ingredients except bread crumbs. Place in greased casserole dish. Top with bread crumbs. Bake 30 minutes.
Mix in large bowl sugar and salt with 3 cups very warm water. Melt shortening. Put into water mixture. Let cool, then take mixer and blend in about 3 cups of flour, then put in eggs and yeast. Blend good, then put in rest of the flour. Take hands to blend. Put about 1 cup flour on table and work in. Put in greased bowl; let sit until double. Punch down. Put 1/4 cup oil and put in pans to rise again until top of pans. Bake at 400° until brown (don't preheat oven).
Microwave cabbage (grated) 10 minutes in 1/4 cup water. Combine soup and cream cheese (softened) in a small bowl. Mix well and stir into cabbage. Microwave 5 minutes, then sprinkle with Cheddar cheese. Cheese will melt from heat of casserole.
Grease 9 x 13-inch pan. Preheat oven to 350°. Stir together cake mix, eggs and butter in bowl until well blended (mixture will be stiff). Stir in marshmallows and walnuts. Spread mixture in pan. Bake 25 to 30 minutes or until set in center. Cool and cut in squares. Makes 2 dozen.
Heat oil in a heavy bottom pot; saute onions, pepper and garlic with oregano, cumin, thyme, coriander and chili powder. Stir in tomatoes, tomato paste, celery, carrots and corn. Simmer, covered, for 40 minutes; then add beans and cook for 15 minutes. Add salt, hot pepper, liquid and vinegar to taste. Before serving, you may combine some cabbage and cilantro to serve as a garnish.
Mix flour, sugar, baking powder and cinnamon. Add egg to make crumbs. Put apples in buttered casserole dish. Spread crumbs over apples. Pour butter over and bake at 350° for 45 minutes.
Sift together dry ingredients; cut in shortening until well mixed and add buttermilk or milk, stirring quickly until a very soft dough.
Chop vegetables as fine as desired. (A blender may be used to chop vegetables, adding enough water to chop well.) Place chopped vegetables in a 4-quart kettle and add enough water to make 6 cups. Add bouillon cubes, butter and chives. Bring to boil. Simmer for 30 minutes. Serve hot. Makes 6 cups, 50 calories per cup.
Mix ingredients well, not too stiff. Steam for 4 hours. Grease cans with butter.
Cream butter and sugar well. Add unbeaten eggs 1 at a time and beat thoroughly. Add flour, salt, mace and vanilla. Mix carefully. Bake in tube pan 50 to 60 minutes at 325°. Grease bottom of pan.
Mix and flatten first 3 ingredient in a 9 x 13 x 2-inch pan. Bake at 400° for 8 to 10 minutes. Cool. Combine cream cheese, powdered sugar and one cup Cool Whip. Put over crust. Mix chocolate pudding with 2 1/2 cups milk. Pour over cream cheese mixture. Mix vanilla pudding with 1 1/2 cups milk. Pour over chocolate layer. Top with additional Cool Whip. Shaved chocolate can be added over Cool Whip topping. Refrigerate.
Combine crumbs, 2 tablespoons Parmesan, oregano, garlic and pepper; roll chicken in mixture. Arrange in 2-quart shallow 12 x 8 x 2-inch baking dish. Bake at 400° for 20 minutes. Turn chicken; bake 20 minutes more. Meanwhile, blend soup and milk; pour over chicken. Sprinkle with paprika and remaining Parmesan. Bake 20 minutes more or until done. Arrange chicken on platter. Stir sauce; pour over chicken. Makes 4 servings. Yummy!
In a large skillet, cook celery and onions in butter until tender-crisp. Stir in seasonings, rice and raisins. Heat thoroughly. Stir in apple; remove from heat. Cover and let stand 5 minutes. Sprinkle with almonds. Makes 6 servings.
Mix with a spoon or electric whipper the cream cheese, Cool Whip, powdered sugar and water. Mix until creamy. Pour the filling into the graham crust. Put either cherry or blueberry filling spread on top. Refrigerate.
Crumble the bread. (Can use some corn bread and some other kind.) You can change to 3 cups breads and 3 cups squash. Cook, mash and drain the squash. Melt the margarine. Add everything together. Put in a Pam sprayed dish. Cook as you would chicken dressing. I cook mine about 30 minutes at 400°.
Dissolve Jell-O in boiling water. Add ice cream. Stir until no lumps remain. Chill and serve. For added elegance, put Jell-O in 13 x 9-inch pan. Chill. Make 2 more layers of different colors, chilling between each layer.
Dissolve yeast, sugar and salt in water. Beat well. Add egg, flour and shortening. Let rise until doubled in bulk. Stir down raised dough. Spoon into 12 greased muffin tins. Let rise again. Bake 15 to 20 more minutes in 400° oven. (Raisins may be added, plus 2 more tablespoons sugar.)
In a mixer bowl, whip cream cheese with sugar until light and fluffy; blend in vanilla. Fold in whipped cream. Arrange cookies around sides and bottom of 9-inch spring-form pan or cake pan with removable bottom. Spread half of filling in pan. Arrange fruit on filling. Top with remaining filling; chill until set. If desired, garnish with whole strawberries.
Heat oven to 375°. Beat cream cheese and butter. Mix in 1/2 cake mix, egg and vanilla until smooth. Stir in rest of cake mix and coconut. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.
Grease and flour 9-inch layer cake pans. In a large bowl with mixer at low speed, blend all ingredients for 30 seconds. Beat at medium speed 2 minutes or until cake springs back at a light touch. Cool in pans 10 minutes. Remove from pan and place on a wire rack to cool. Frost, if desired.
Cube halibut into bite size chunks. Pour salsa over halibut and mix well. Marinate for 10 minutes. Make a foil boat and place the halibut into boat. Grill until halibut is cooked evenly, carefully stirring occasionally.
Trim the bottom of the Brussels sprouts and pull off any withered leaves. Cook them in boiling, salted water until tender, about 10 minutes. Drain. Slice carrots and cook in boiling, salted water until tender, 8 to 10 minutes. Grate 1 teaspoon of the colored zest from orange. Squeeze 3 tablespoons juice. In a large frying pan, heat butter and orange juice over medium heat until foamy. Add carrots, sprouts, zest, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to mix well. Cook, stirring occasionally, until vegetables are hot and well coated, about 2 minutes.
In a large skillet, stir-fry turkey in oil over medium-high heat until no longer pink (5 to 6 minutes). Remove turkey and keep warm. Stir-fry onion, carrots, green pepper and mushrooms until crisp and tender (5 minutes). In a small bowl, combine broth, cornstarch, soy sauce and ginger. Add to skillet. Cook and stir until thickened. Return turkey to skillet with pea pods. Cook and stir until heated through. If desired, serve over rice and top with cashews.
Beat eggs. Add sugar, oil, vanilla, zucchini and pineapple and mix well. Add dry ingredients and nuts. Pour into greased loaf pan. Bake in 350° oven for 1 hour.
Heat beef broth and water. Put all ingredients in a casserole with a tight fitting lid. Bake at 350° for 1 hour.
Brown and drain beef. Place beef, beans and relish into microwave dish and heat thoroughly. Add cubed Velveeta cheese. Heat until cheese melts. Stir. Top with Mozzarella. Heat just until Mozzarella melts. Serve with chips.
Blend first 3 ingredients together and pour into crust. Chill for 3 to 4 hours. Garnish and serve. Serves 6 to 8.
Place crackers in roasting pan. Mix oil, dressing mix and dill weed. Pour over crackers. Bake 5 minutes at 325°, stir. Bake 5 minutes more.
Combine shortening, salt, vanilla and maple extract. Blend. Add sugar gradually and cream until light and fluffy. Add eggs, 1 at a time, beating thoroughly after each addition. Sift flour and baking powder together 3 times. Add small amount of flour to creamed mixture, alternately with milk, beating well after each addition. Pour into two 8-inch greased cake pans. Bake at 375° for 25 minutes (about).
In a large deep skillet, heat 1-inch of oil to 350° on deep-fat thermometer. Diagonally slice potatoes 1/4-inch thick. In medium-sized bowl, mix together flour, cornmeal, water, green onions, 2 teaspoons salt, mace and pepper until smooth.
Heat oil in wok or skillet. Stir in onion and cook 2 minutes. Add peas. Stir in rice. Coat with oil and peas. Stir 2 to 3 minutes. Pour beaten eggs over rice. Cook, stirring often, until eggs are set. Mix soy sauce and sugar. Add and stir. Season to taste.
After cutting the bacon into small pieces, fry crisp and drain on paper towel. Cut lettuce into pieces; add the onions and sprinkle with salt and pepper. Add the vinegar to the bacon fat and bring to a boil. Pour the hot vinegar over lettuce, tossing thoroughly. Sprinkle bacon on top and serve.
Mix jello with water. Add pie filling. Stir in pineapple. Pour into 9 x 13 dish. Mix sour cream and powdered sugar.	Put on top of jello mixture. Refrigerate.
Soften gelatin in cold water. Place over hot water, stirring until dissolved (double boiler).
Preheat oven to 350°. In 13 x 9-inch casserole, melt butter in oven. Combine flour, sugar and milk. Pour mixture over melted butter; do not stir. Cover mixture with fruit, do not stir. Bake for 45 to 50 minutes or until browned. Serve warm with milk.
Remove sausage meat from casings. In a 4-quart saucepan over medium-high heat in hot olive oil, cook sausage meat until browned, stirring frequently to break up sausage with slotted spoon. Remove sausage to bowl.
Cream oleo and shortening; add brown sugar, eggs, sugar and vanilla. Sift and add the flour, baking powder and baking soda. Add oatmeal, chocolate chips, pecans, Rice Krispies and coconut. Use 1/4 measured cup per cookie or ice cream scoop. Put on ungreased cookie sheet, 6 to a sheet. Cook 15 minutes at 350°. Let cool 5 minutes before removing from sheet. Makes 30 to 40 cookies.
Combine first 3 ingredients in 8 cup measuring cup. Cook in microwave on High for 13 minutes, then add last 2 ingredients. Beat candy mixture until creamy. Drop by spoonfuls onto waxed paper or buttered lightly aluminum foil.
Brown pork chops in skillet. Add sliced mushrooms and soup. Simmer 30 minutes. To thicken sauce, add 1 tablespoon flour.
Cream butter and add liquids. Add sugar. Add yeast. Combine dry ingredients and fold into liquid. Put in large oiled pan. Let rise about 8 hours, until triples in size, in warm place.
Flour chicken with 1/2 cup flour, salt, pepper and paprika. Brown chicken in butter; remove.
Mix meat with onion, egg, rice, salt and pepper. Place in 13 x 9-inch baking dish. Pour tomato sauce, currants and brown sugar over this (mix these 3 ingredients together). Bake at 350° for 1 hour.
In a 2-quart saucepan, combine water, cornmeal and salt. Bring to a boil, stirring constantly. Cook until slightly thickened. Remove from heat. Stir in molasses and butter. Cool to lukewarm. Soften yeast in warm water in large mixing bowl. Blend in cornmeal mixture. Gradually add flour to form stiff dough. Knead until smooth and satiny. Place in greased bowl. Let rise until doubled. Grease two squares of foil and line two 8 or 9-inch round pans. Place dough on surface sprinkled with cornmeal. Work cheese into dough 1/4 at a time, until cubes are evenly distributed. Divide; shape into loaves, covering cheese cubes. Let rise until double. Bake at 350° for 45 to 55 minutes.
Mix everything, except flour and chips first, then flour and finally stir in chips. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen small or about 3 dozen large cookies.
Cook onion, garlic and oregano in oil. Stir in spinach; cook until tender and liquid evaporates. Remove from heat. Stir in soup, cottage cheese and egg; set aside. Arrange 3 lasagna noodles over sauce; spread with 1/2 of spinach filling. Sprinkle with 1/3 of Mozzarella cheese. Arrange 3 more noodles over cheese; spread remaining filling. Sprinkle with another 1/3 of the Mozzarella cheese. Top with remaining 3 noodles and remaining sauce. Bake at 350° for 40 minutes. Sprinkle rest of Mozzarella cheese. Bake 5 more minutes.
Simmer cloves and cinnamon in water 1/2 hour. Remove whole cloves. Dissolve gelatin in the spiced water; allow to cool. Add vinegar after mixture has cooled. Slice one peach half into each of six individual molds. Pour gelatin mixture into molds; allow to set. Unmold on lettuce leaf; garnish with a sprig of parsley. Yield: 6 servings. Carbohydrate 6 g, protein 0 g, fat 0 g, calories 24. One serving = 1/2 fruit exchange.
Melt butterscotch chips and add nuts and noodles. Spoon on buttered wax paper.
Boil green beans for 20 minutes with garlic. Remove garlic and drain. Melt margarine in saucepan. Slowly stir in flour to make paste, then gradually add milk to make a cream sauce. Next, add other ingredients, cooking and stirring until cheese melts. Mix with green beans and spoon into lightly greased casserole. Bread crumbs may be sprinkled on top. Bake in moderate oven (300°) about 30 minutes.
Chop onion and celery and cook until tender. Cook sausage until done. Drain off grease. Mix rice, cream of mushroom soup and cream of chicken soup together, then add to sausage mixture. Mix all together and bake at 350° for 1 hour.
Combine butter, sugar, molasses and egg. Mix well. Combine flour, baking soda, cinnamon and cloves and add to molasses mixture, stirring until smooth. Shape dough into 1-inch balls and dip one side into sugar. Place 2 inches apart, sugar side up on ungreased cookie sheets. Bake at 375° for 6 to 8 minutes. (Tops will crack.) Cool on wire racks. Makes 4 dozen.
Dissolve jello in heated orange juice. Add buttermilk; mix well. Add mandarin oranges and let congeal.
Wash and dry fish. Arrange fish in a 12 x 8-inch glass baking dish. Sprinkle with seasoned salt. Dot with butter. Cover with waxed paper; microwave at High 2 minutes. Blend Parmesan cheese, mayonnaise and onions. Spread cheese mixture over fish. Cover with waxed paper; microwave at High 2 to 3 minutes. Sprinkle with paprika before serving. Makes 3 to 4 servings.
Cook spaghetti following directions on package; drain. Add other ingredients. Stir well. Chill 24 hours before serving.
Makes its own crust. Mix all ingredients. Pour into 9-inch pie pan. Bake at 350° for 30 to 40 minutes.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Yields 6 to 8 servings.
Cook until thick as instant pudding, all ingredients except pecans. Have pecans finely chopped. Then layer mixture with pecans. When pie crust is filled, bake at 350 degrees until golden brown.
Stir soup until smooth. Blend in eggs and pepper. In skillet, cook bacon until crisp. Remove from skillet and crumble into bowl. Pour off all but 2 tablespoons drippings. Cook green pepper and onion in drippings until tender. Pour in egg mixture and scramble. Sprinkle bacon on eggs when done. You can also add shredded cheese to hot scrambled eggs, if you like.
In punch bowl, combine concentrates, juices and water. Stir well. Stir in strawberries, ginger ale and club soda. Serve immediately. Yields 25 (1 cup) servings.
Sift flour, soda, and salt. Cream crisco, sugar and peanut butter. Add flour mixture. Moisten with water and vanilla. Drip by spoonfulls on ungreased pan. Press flat with a fork dipped in water. Bake at 350° degrees until brown about 15 minutes.
Melt oil and butter in 9 x 13-inch dish at 400°. Remove and coat chicken with melted oil and butter and place skin side up. Sprinkle with garlic salt. Bake 30 to 45 minutes. Remove chicken from oven and drain off juice. Place broccoli over the chicken; season with salt. Then mix and pour over chicken and broccoli the soup, mushrooms, water, Worcestershire and thyme. Place back in oven and cook 30 to 45 minutes more or until done. Serve with white rice.