HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs. Add pumpkin and oil stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins. Pour into a greased 10-inch tube pan. Bake at 350° for 60 to 65 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners sugar before serving if desired. Yields 12 to 16 servings.
Then add vinegar, sugar, celery seed, turmeric, cinnamon stick and green peppers. Bring ingredients to a boil and cook gently for 20 minutes. Put in jars and refrigerate after they have cooled down.
Beat thoroughly the persimmon pulp, soda, sugar and shortening until creamy. Add egg. Beat well. Sift flour, spices and salt. Add dry ingredients with nuts and raisins. Drop by teaspoonfuls on greased baking sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen cookies.
Heat oil in skillet. Fry tortillas in hot oil 30 seconds per side. Set aside. Cook pieces chicken breasts in skillet. Add chopped onion. Cook until tender. Mix in cream cheese; cook until melted. Remove from heat. Fill each tortilla with equal portions of chicken mixture. Roll tortillas and place in ungreased 9 x 13-inch pan. Cover with enchilada sauce and Cheddar cheese. Bake at 350° until cheese is melted, approximately 20 minutes.
Mix Kool-Aid, juice and ginger ale together. Add large spoonfuls of sherbet to liquid.
Rinse chicken; drain. Cook in water to cover in saucepan until tender; drain, bone and chop. Tear tortillas into pieces. Combine soups, onion and chilies in bowl; mix well. Layer tortillas, soup mixture, chicken and cheese alternately in a 9 x 13-inch baking dish. Bake at 350° for 25 minutes. Yield: 8 servings.
Open all cans and pour into a big stew pot; do not drain. One can of potatoes (chopped) can be substituted in place of 1/2 dozen small potatoes. Simmer all ingredients for 4 hours. (Sure beats pork and beans.)
Wash tomatoes and cut into large pieces. Sprinkle with garlic, oil, salt, pepper and vinegar: add basil leaves. Chill at least 15 minutes and serve. Serves 4.
Brown hamburger and onion. Place a layer of sliced potatoes in a greased casserole, then a layer of meat, potatoes and meat. Salt and pepper. Add soups with a can of water. Bake at 350° for 1 1/2 hours, or until potatoes are done.
Lightly grease 9 x 13-inch pan. Mix together rice, soups, water, and parsley. Place chicken parts on rice and soup mixture. Sprinkle onion soup mix over chicken. Seal pan with foil. Bake at 325° for 2 1/2 hours. "Don't peek!"
Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate. Sprinkle with salt and pepper to taste. Add cheese on top. Stir remaining ingredients until blended. Pour into pie plate. Bake at 400° for 25 minutes. Serves 6.
Saute sausage and drain. Beat eggs with milk, salt and mustard. Layer the bread cubes, sausage and cheese in a 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Cook and drain noodles. Arrange 4 noodles to cover bottom of greased 9 x 13-inch pan. Saute onion in butter until tender. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread 1/2 over noodles.
Mix everything together. Batter will be thin. Fry in well-greased hot frying pan.
Line pan with beef. Roll chicken breasts up and place on top of dried beef. Mix mushroom soup, milk and mayonnaise. Stir until smooth, then pour over chicken. Use no salt.
In a small bowl, combine all ingredients; mix well. Refrigerate. Makes about 2 cups. Serve on hamburgers, ham and cheese or any sandwich.
Mix beef with bread crumbs and garlic. Roll into meatballs. Brown in skillet; do not drain. When meat balls are done, add tomato sauce and cover and simmer for 1 hour, stirring occasionally. Cook steak fries. Serve hot meat balls with tomato sauce over steak fries.
Preheat oven to 450°. Mix flour, sugar and milk. Stir 30 times. Knead 10 times. Pat out on floured surface and cut in strips. Melt butter on cookie sheet. Turn dough in butter and bake until golden brown.
Make one day ahead. Mix all ingredients together and add grapes and maraschino cherries (optional).
Wash mushrooms and drain. Remove stems; reserve for later use. Drain fish and pat dry. In food processor, place fish. Combine cream cheese, shallots, lemon juice and mustard. Cover and process until smooth. Add 3 tablespoons Parmesan cheese to fish. Stir well; season to taste with salt and pepper. Fill mushrooms with fish mixture including parsley. Sprinkle with remaining Parmesan cheese. Bake in a 425° oven for 10 to 12 minutes or until heated through. Let stand a few minutes before serving. Makes 12 servings.
Dissolve yeast in 1 tablespoon sugar and warm tap water in a large measuring cup. Meanwhile, measure dry ingredients. When yeast is dissolved, add measured dry ingredients, then add 5 cups flour. Beat until smooth. Mix in enough remaining flour (3 cups) to make dough easy to handle. Turn dough on floured surface; knead until smooth. Place in greased bowl with enough oil to coat dough. Turn greased side up. Cover with plastic wrap; let rise until double in size. Punch down and refrigerate. Cover with plastic and foil.
Preheat oven to 400°. Stir all ingredients until flour is moistened; batter should be lumpy. Do not overmix. Fill greased muffin pans 2/3 full. Bake for 20 to 25 minutes. Makes 12 muffins.
Slice into small pieces polska sausage, place in Pyrex dish and heat in oven at 325° for 30 to 45 minutes. In large skillet, brown garlic in a layer of olive oil and set aside. Cook pasta according to directions on package. When sausage is done, drain fat and stir-fry with garlic. Add drained pasta to skillet and quickly stir-fry again. Remove from heat. Top with Parmesan cheese.
Cut the Twinkie 1/3-inch deep on the bottom all the way across. Place 1 cooked wiener inside the Twinkie. Spray heartily atop the wiener with the Easy Cheese. Dunk the wiener in the milk and enjoy!
Peel potatoes, cook and drain well. Add softened cream cheese, half and half and blend well. Add butter and seasonings and bake at 350° for 20 to 30 minutes.
Brown hamburger and onion in skillet. Drain and add remaining ingredients together and put in crock-pot. Cook on low for 2 to 3 hours.
Layer. Grate cheese over top. Bake at 350° until heated through. May be microwaved.
Melt fat in Dutch oven. Add meat, onions and fry until brown. Add salt, pepper and water. Cook 1 hour. Add celery and cook 30 minutes more. Make thickening of flour, sugar and soy sauce. Add 2 tablespoons water. Add to meat mixture and cook until thickened. Add drained beans and sprouts. Serve on cooked rice (drained). Top with noodles.
Mix all ingredients together; bake 1 1/2 hours at 350°. Serves 10 to 12.
In a bowl, combine the stuffing mix, water and margarine; mix well. Let stand for 5 minutes. Add squash and egg. Transfer to greased 1-quart baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until golden brown.
Cook together until melted: Velveeta, Soups, and Rotels. Next mix in the chicken and spaghetti, place in a baking dish in a 350° oven until bubbly.
In a mixing bowl, combine the salad dressing, milk, vinegar, sugar, salt, garlic powder and pepper. Stir until blended. Cover and chill in refrigerator at least 3 hours. Makes 1 1/4 cups.
About 30 minutes before serving: In large skillet over medium heat, fry bacon slices until crisp. Drain on paper towels. Discard all but 1/4 cup bacon drippings from skillet.
Mix Bisquick and granola dry. When well blended, add milk or water (milk's better) and stir until you have a stiff dough. Powder your hands in a little of the Bisquick to keep the dough from sticking and form dough into a round loaf. Scatter the raisins evenly across the top and punch them down in the dough a little ways. Place loaf in a greased iron skillet and bake in a 350° oven for about 10 minutes or until it begins to brown. Remove from oven and take butter, which you've softened on the stove top, and spread it over the top of the loaf evenly. Then sprinkle the sugar and cinnamon over all. Pop back in oven for 5 or 6 more minutes. Serves 3 or 4, depending on appetites.
Run the peaches, apples, prunes, coconut and nuts through a food grinder twice. Add the margarine, honey and peanut butter. Press into several rolls (candy bar size). Roll in powdered sugar. Wrap and freeze.
Combine flour, cinnamon, baking soda and salt; set aside. Combine oil, eggs and sugar in large bowl; mix well. Gradually add dry ingredients to creamed mixture, stirring just until all ingredients are moistened. Stir in strawberries and chopped pecans. Spoon mixture into 2 greased and floured loaf pans.
Mix first 4 ingredients together; spread in a 13 x 9-inch baking pan. Lay peaches on crust. Mix together peach juice, cream cheese and 1 cup sugar; spread over peaches. Mix 2 tablespoons sugar and cinnamon; sprinkle on top. Bake at 350° for 30 to 40 minutes.
Mix dry ingredients (flour, sugar, soda, salt and cinnamon). Stir in apples, raisins and nuts by hand. Batter will be stiff. Bake in 2 greased and sugared loaf pans. You may also bake in a tube or Bundt cake pan. Bake loaves for 45 minutes and cake for 1 hour. Also, may be baked in greased muffin tins (either regular or miniature sizes). Freezes beautifully.
Pour milk over shortening, sugar and salt. Beat in 1 cup flour, softened yeast, eggs and 1 more cup flour. Cover with greased wax paper. Let rise 15 minutes.
Grease flat baking dish. Put pie filling in bottom of dish, pour dry cake mix over pie filling, then pour melted butter over cake mix. Sprinkle with nuts. Bake 45 minutes at 400°. Any pie filling or cake mix may be used. Peach or apple with spice cake mix is delicious!
Mix all ingredients and put into greased casserole dish. Bake for 30 minutes at 350°. De-lish-us! Serves 4 to 6.
Sift together flour, baking soda, salt and sugar. In separate bowl, beat eggs. Add melted butter and bananas. Stir into dry ingredients. Pour into a greased loaf pan. Bake at 350° for 30 to 45 minutes.
Grate cheese and mix with mayonnaise and pimento. Add as many chopped pecans as desired.
Heat oil in large nonstick skillet on medium high heat. Add potatoes and vegetables. Cook 5 minutes or until potatoes are browned, stirring occasionally.
In large saucepan, heat peas and water to boiling and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Add ham bone, onion, celery, parsley, bay leaf, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer for 1 1/2 hours. Add carrots. Cover and simmer for an additional 30 minutes. Remove bone. Trim meat from bone and add meat to soup.
Mix all ingredients. Pour into 2 unbaked pie shells. Bake for 30 to 35 minutes at 350°. Can be baked ahead and frozen.
Wash cucumbers; do not pare. Cut lengthwise into 6 to 8 strips, depending on size of cucumbers. Place in shallow baking dish. Add enough ice water to cover cucumber strips. Let stand 3 hours. Sterilize 2-quart jar; leave in hot water until ready to fill.
Mix all ingredients except cherries. Spread half the batter into a large ungreased baking dish. Pour cherries over batter. Spread the rest of the batter over top of cherries. Top with 1/2 cup of sugar mixed with 1 teaspoon cinnamon. Bake at 350° for 45 to 50 minutes. If using fresh or frozen fruit, thicken with cornstarch mixed in water and add sugar to taste.
Saute onion in oleo. Add to onion the black olives, cream of chicken soup, celery soup, pimiento, water chestnuts, chilies and tortillas. Layer sauce, tortillas, chicken, cheese in a 9 x 13-inch pan twice, ending with cheese. Bake at 350° for 20 to 30 minutes.
Melt the margarine in a medium size boiler. Mix the sugar, cocoa, Karo syrup, milk and vinegar together. Pour this mixture into the melted margarine; bring to rolling boil for 1 minute, stirring constantly. Place boiler in cold water in sink, stirring until icing loses its shine. Add vanilla. Stir. Spread while warm on cold cake.
Saute onions in olive oil until clear. Add garlic. Add ground beef and brown. Add tomatoes, water, salt and pepper. Simmer 1 hour. Add remaining ingredients; simmer 1 hour, stirring occasionally.
Combine above ingredients. Mix 3 teaspoons to a cup of boiling water. Store mix in airtight canister.
Cook spaghetti according to package directions; drain and keep warm. In large frying pan, cook bacon over high heat until golden. Reduce heat to medium and add onions and garlic, cook 5 minutes. In medium bowl, mix half and half, milk, whipping cream and egg until well blended. Toss with spaghetti, add bacon mixture and cook over low heat until thoroughly heated. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and parsley. Serves 6.
Dip chicken breasts in bread crumb/flour mixture. Brown in oil or margarine. Lay in casserole dish, then put sliced mushrooms on top. Sprinkle some oregano over chicken. Cut artichoke hearts in pieces and put over chicken. Add tomatoes with juice, cutting tomatoes into pieces and pour over all and bake about 1 hour at 350° or until done. Serve over rice. Makes 4 servings.
Marinate steak in deep bowl 1 hour. Best overnight. Grill over hot fire 4 to 5 minutes for rare steak. Flank steak takes longer.
Peel potatoes. Spiral or cut out center. Stuff with sausage (uncooked). Put in a casserole dish. Mix tomatoes, tomato sauce, mixed vegetables, onion, pepper, garlic, salt and pepper. Place inside part of potato in dish. Bake at 350° for 45 minutes or until potatoes are tender and sausage is done. Cook covered.
Cream shortening and sugar until light. (Can use salad oil.) Add eggs, one at a time, and beat well. Stir in bananas. Sift dry ingredients and add to banana mixture. Mix until well blended. Pour into 2 (9-inch) pans sprayed with Pam. Bake at 350° for 30 to 35 minutes. Use any vanilla flavored white icing on this cake.
Heat oil in large skillet until hot. Add Crab Delights and vegetables; cook and stir over medium-high heat for 2 minutes. Add seasoning and stir well. Cook 1 minute more. Serve immediately.
Cook until thickened.	Serve warm on vanilla ice cream scooped on a slice of pound cake.
Place water and apples in pan; bring to boil. Reduce heat and simmer until apples are tender. Add rest of the ingredients. Cook over low-heat until thick and dark, (about 2 hours or more). If too runny, use less liquid. Makes 1 1/2 quarts.
Prepare pudding with milk according to package directions. Use a trifle bowl or other glass serving dish. Layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping; repeat layers. Cover and chill in refrigerator for four hours before serving.
In a bowl, slice cucumbers and onions as thinly as possible. Cover with salt and mix well. Let stand 2 hours, then drain well. Combine sugar, vinegar and celery seed in saucepan and heat to boiling. Cool completely. Pour over cucumbers and onions and stir. Let stand 24 hours.
Scald milk; add granulated sugar, salt and nutmeg. Cool to lukewarm. Sprinkle or crumble yeast into warm water, stirring until yeast is dissolved (use lukewarm water for cake yeast). To lukewarm milk mixture, add oil, egg and dissolved yeast, blending with spoon. Add flour gradually, beating well. Cover with waxed paper, then clean towel and let rise in warm place until double in size.
Mix thoroughly the beef, crumbs, onions, eggs, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet. Brown and cook meat balls.
Cook rice in salt and water. Saute onion in butter. Cook frozen broccoli and drain. Fold in rice, broccoli and onion with soup and Cheez Whiz. Cook at 325° for about 40 minutes.
Brown meat and set aside. In large pot, put water and bouillon cubes. Add potatoes, carrots, onions, barley, rice, juice and tomatoes. Cook 15 minutes. Add all remaining ingredients, including meat, and cook 45 minutes longer.
Heat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Cream (mix) together the sugar, oleo, vanilla and eggs. Mix the flour, soda, salt and baking powder together. Blend together all ingredients. (Can be refrigerated.) Roll out and use cookie cutters of your choice. Bake at 350° for 8 to 10 minutes.
Thoroughly drain all fruit. Mix with coconut, marshmallows and sour cream. Chill overnight.
Mix flour, sugar, cinnamon and salt. Line pie plate with your favorite pastry. Add guavas and flour mixture, sprinkle with lemon juice and dot with butter. Cover with pastry. Cut gashes in pastry for steam to escape. Bake 10 minutes at 450°; then lower heat to 350° and bake 30 minutes longer.
Cook and drain turkey. Add taco seasoning and salsa. Stir. Pour 1/3 of meat mixture into a 9 x 13-inch glass baking dish. Sprinkle with 1/3 of each cheese. Cover with 4 flour tortillas, overlapping if necessary. Repeat meat mixture and cheeses. Repeat tortillas. Repeat mixture and top with remaining cheese. Bake in preheated 350° oven for 25 to 30 minutes. Let stand 5 minutes.
Mix sugar and flour in large mixing bowl. Add cocoa and salt. Put in saucepan oleo, water or milk and Crisco. Bring to a rapid boil. Pour over flour and sugar mixture and stir well. Add buttermilk, eggs, soda, cinnamon and vanilla. Mix well. Pour in a greased pan, 16 x 11-inches or 2 small pans. Bake 20 minutes at 400°.
Score chicken skin diagonally spacing 1/4-inch. Arrange chicken in single layer, side side up. With machine running, drop garlic and ginger into processor. Mince finely; add salt, pepper, lemon peel and cilantro. Mince finely. Blend lemon juice and vinegar. With machine running, add oil in thin stream. Rub mixture into chicken. Let set for 2 to 3 hours. Grease broiler pan. Position 4-inches from flame. Preheat pan. Transfer chicken. Broil until tender and golden brown, about 10 to 15 minutes each side. Baste with marinade. Let skin side up for last 2 to 3 minutes. Let stand 5 minutes and garnish with cilantro and lime. Great with rice. Save marinade to boil and pass or serve mashed potatoes and use marinade and pan drippings for gravy.
Sift together flour, soda and salt. Cream crisco, and blend in sugar. Add eggs one at a time, beating until fluffy. Add flour, bananas, and liquid (1/2 of quantity at a time, beating well between each addition). Add chopped nuts and stir well.
Brown beef, salt, onion and green pepper. Add tomatoes and hominy. Pour into buttered casserole dish and bake at 350° for 40 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake 15 minutes.
Cook broccoli and drain. Mix cheese and 1/2 margarine in broccoli until it melts. Pour into baking dish. Melt other half of margarine. Pour over crushed crackers. Stir together. Cover top of broccoli casserole. Bake in oven at 350° for 25 minutes or until golden brown.
Slice squash lengthwise. Sprinkle with Parmesan. Twist and lay 1/2 slice bacon on each squash. Place on a cookie sheet. Bake at 300° until desired doneness.
Make biscuits and drop culls into beef stew 1/2 hour before done.
Mix vinegar and sugar. Stir until sugar dissolves; add spices and pickles. Store in refrigerator.
Put into a bowl the salt, pepper, paprika and vinegar. Stir vigorously. Add the oil and beat again until thoroughly blended. Add the garlic, stuck on a toothpick. Cover the dressing and chill until ready to use; remove the garlic and beat to mix well. Use on salad or for marinating and also vegetable mixture.
Stir together flour, soda and salt. Combine butter, sugar and extract. Mix well. Beat in egg. Add flour mixture and beat until smooth. Stir in chocolate chips and nuts. Drop from teaspoon onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Yields 3 1/2 dozen cookies.
In shallow dish, combine first 4 ingredients. Add vegetables. Toss to coat. Cover. Chill 4 hours or more. Stir often. Makes 4 cups. Yields 8 servings.
Scrub the potatoes and boil them in their jackets in salted water until just tender when pierced with a very sharp kitchen fork. Drain and shake over low heat to dry thoroughly. Peel them as hot as you can handle them. The potatoes should still be warm when the dressing is added. Slice them in 1/8-inch rounds and place in a large mixing bowl. As you put in each layer of potatoes, sprinkle with some of the wine. Next, beat the vinegar, salt and mustard powder together in a small bowl with a wire whisk or electric mixer.
Place cabbage in a greased 2-quart casserole; set aside. In a saucepan, heat oil over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20 to 30 minutes or until bubbly. Serve immediately. Yield: 4 to 6 servings.
Brown ground beef and drain. Put in crock-pot and add remaining ingredients. Stir well. Cover and cook on high for one hour, stirring until cheese is fully melted.
Cream sugars and butter. Add egg and apple juice. Mix flour, cinnamon, baking soda, nutmeg and add to the creamed mixture. Fold in apples and walnuts. Drop by teaspoon on a greased pan. Bake at 375° for 12 to 14 minutes. Makes 3 1/2 dozen cookies.
Brown beef in a large skillet; drain. Add barbecue sauce, onion and brown sugar. Separate biscuits into muffin tin to make a cup. Spoon meat into each cup. Sprinkle cheese on top. Bake at 400° for 10 to 12 minutes.
Halve muffins, spread pizza sauce, pepperoni, and cheese on each half. Bake at 350 degrees until cheese melts
Sift flour with cinnamon, ginger, salt and soda. Beat egg. Beat in sugar, shortening and molasses, then add flour and spice mixture. Drop by small teaspoonful onto greased cookie sheet. Do not press down. Bake at 375° for about 8 minutes.
Cook rice. Remove leaves from cabbage. Immerse them in hot water. Wipe dry. Mix meat and milk; add seasonings and rice. Make small rolls of meat. Wrap meat in cabbage leaves. Secure with toothpicks. Pack cabbage rolls in kettle; cover with a large can of tomatoes. Cook, covered, over slow heat for about 2 hours.
Mix first 9 ingredients together in a greased 2-quart casserole. Sprinkle cornflakes and butter on top.
Empty peaches into baking dish. Mix flour, baking powder, salt and sugar. Add egg to mixture and work into crumbs. Pour over peaches and add melted butter and cinnamon.
Preheat oven to 475°. With drinking glass, cut one large circle from each slice of bread; press bread flat. Place circles on cookie sheet and heat in oven for a couple of minutes (to dry out bread). Spread each bread round with Cheddar cheese (to edge); spread 1 1/2 teaspoons pizza sauce, canned or homemade, and sprinkle with oregano. Place small thin pieces of uncooked sausage on next and top with shredded Mozzarella cheese and sprinkle with paprika. Return to oven for approximately 3 to 4 minutes or until cheese is hot and bubbly.
Mix well all	the ingredients and shape into patties. Fry in oleo, on each side, for 2 to 3 minutes each.
Combine water, potatoes, carrots, celery, onion, salt and pepper in large kettle. Boil 10 to 12 minutes. Meanwhile, in small saucepan, make white sauce by melting butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to white sauce. Stir until melted. Add white sauce and cubed ham to vegetables that have not been drained. Heat through. Makes 6 servings.
Mix all ingredients and pour into 3 deep dish pie shells. Bake at 350° for 50 minutes. May be topped with whipped cream or ice cream if desired.
For each serving, place 1 tablespoon liqueur and 1 teaspoon creme de cacao in heatproof glass or cup. Add 1/2 cup coffee and top with dollop of whipped cream and chocolate curls. Makes 2 servings.