HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the buttermilk and soda. Add alternately with the flour mixture to butter and eggs. Mix well and add fruit mixture. Pour into a 10-inch tube pan, greased and floured. Bake at 300° for 1 hour and 45 minutes. Remove from oven. While cake is still hot, pour a combination of 2 cups powdered sugar and 1 cup orange juice (canned, not frozen) over cake. Let cool, then refrigerate overnight before removing from pan.
Drain pineapple and mandarin oranges. Save juice. Slice bananas and marinate in reserved juice about 5 to 10 minutes. Drain. Mix remaining ingredients in bowl together. Chill.
Mix all ingredients together. Stir until mixed well. Chill. Serves 6.
Cook onion in butter. Add chopped ham, eggs, cheese, cracker crumbs, milk and dash of pepper. Mix well; turn into baking dish. Bake at 350° for 45 to 50 minutes.
Heat oven to 300° (slow). Mix shortening and sugars thoroughly. Measure flour by dipping or sifting. Mix flour and salt; stir in remaining ingredients. Mix thoroughly. Roll out 1/4 inch thick on floured board. Cut in desired shapes. Place on ungreased cookie sheet. Bake 20 to 25 minutes. Makes about 7 1/2 dozen small cookies.
Mix all together in pan. Cook until dissolved and pour over any loaf or Bundt cake.
Sift together flour and sugar in a large bowl and set aside. Put margarine, water and cocoa in a saucepan and bring to a boil. Pour over sugar and flour, then add eggs, buttermilk, cinnamon, soda and vanilla. Beat until smooth. Put in a 9 x 13-inch greased and floured pan. Bake at 350° for 20 to 30 minutes.
Combine ingredients in a saucepan. Bring to a rolling boil over low heat. Boil 10 minutes; stir occasionally. Pour over hot cake.
Put pudding over pineapple and dissolve. Add other fruit and mix lightly; chill. Serve with cake.
In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes. Warm over medium heat until gelatin is dissolved; let cool to room temperature. Stir in dill, onion, lemon juice, salt, Tabasco, yogurt, sour cream and celery. Refrigerate until mixture begins to set. Process salmon in a food processor; mix into gelatin mixture. Spoon into a 4-cup mold. Cover and refrigerate until firm, at least 3 hours. Unmold onto serving plate; surround with crackers, Melba toast or fresh vegetables. Makes 4 cups.
Boil sugar and water until crystallized. Add nuts and cinnamon. On a greased cookie sheet, spread apart, to separate. Store in a closed container.
Season meat and brown. Add onion, tomato sauce and Ro-Tel tomatoes. Simmer 10 minutes. Add cooked rice and steamed cabbage. Pour into 9 x 13-inch baking dish and cover with foil. Bake at 350° for 30 minutes. Remove from oven and cover with cheese. Allow cheese to melt.
Add soda to tomato soup. Beat sugar and shortening; add egg and beat well. Add tomato soup and dry ingredients. Beat well. Fold in raisins, nuts and grated orange rind. Bake in greased and floured baking pan at 350° for 40 to 60 minutes.
Cook bacon in a large, deep skillet over medium high heat, until evenly browned. Drain, crumble and save. Combine the bacon, cauliflower, broccoli, onion, sunflower seeds and raisins. Whisk together dressing, vinegar, and sugar. Pour over the salad and toss to coat. Chill before serving.
Add boiling water to jello. While hot add marshmallows and mayonnaise. Beat until marshmallows dissolve. Cool. When mixture begins to set, add remaining ingredients. Pour into 9 x 13-inch pan. When firm, cut into squares.
Cream shortening, sugars and vanilla; add eggs. Beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Form into tiny balls; place on ungreased cookie sheet. Press with back of fork to make crisscross. Dough may be rolled, if desired. Bake in 375° oven for 10 minutes or until well done. Yield: 8 dozen cookies.
Simmer hamburger and onion, season with salt and pepper, cook until done. Add baked beans. Stir in Worcestershire sauce, mustard, brown sugar and ketchup. Add more or less of these ingredients if needed for taste. Bake at 350° for 30 minutes in casserole dish. Makes 8 servings.
Combine popcorn and pecans in a lightly greased 15 x 10 x 1-inch jelly roll pan. Mix well and set aside. Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup and salt. Bring to a boil and boil for 5 minutes without stirring. Remove from heat; stir in baking soda and vanilla. Pour syrup over popcorn mixture, stirring until popcorn is evenly coated. Bake at 300° for 30 minutes, stirring after 15 minutes. Cool completely and break into pieces. Store in airtight container. Yield: 9 cups.
Bring sugar and syrup to boil. Add peanut butter. Stir and mix well. Add corn flakes. Drop by teaspoon on waxed paper. Cool and eat.
Melt butter or margarine in 13 x 9-inch pan. Combine 3/4 cup sugar, flour, salt, baking powder, 2 tablespoons cocoa, milk and vanilla. Add to butter and mix. Then mix 1/2 cup sugar, brown sugar and 1/4 cup cocoa in bowl. Put these dry ingredients over the batter; do not mix. Put in oven and then pour water over top. Bake at 350° for 40 minutes. To serve, spoon out and flip so pudding will drizzle over cake.
In a 9 x 13-inch pan, place a layer of graham cracker squares. Mix pudding as directed on box. Let sit 5 minutes to set. Stir in 8 ounces Cool Whip. Spread 1/2 pudding mixture over crackers. Spread remaining pudding into pan. Top with third layer of crackers. Carefully spread chocolate frosting over crackers. Chill overnight. Makes 12.
Mix cheese and soft oleo; add sifted dry ingredients. Roll thin and cut into strips or put through a cookie press. Bake on ungreased cookie sheet at 325° for about 10 or 12 minutes. You can also roll into small balls and press half a pecan in each.
Mix all dry ingredients together. Mix in shortening. Add milk, all at one time, then mix until all ingredients form balls. Knead lightly 2 or 3 minutes. Roll 1/4-inch thick. Cut with floured 2-inch biscuit cutter. Fold double and press edges together. Brush tops with melted butter. Cover; let rise in warm place for 20 minutes. Bake in hot oven (425°) for 10 minutes. Again, brush with butter and bake another 5 to 10 minutes.
Melt first amount of butter in a frying pan. Slice unpeeled zucchini 1/4-inch thick. Saute zucchini slices, carrot and onion until tender. This will need to be done in batches. Add more butter, if necessary. Stir in soup, cream, bouillon powder, first amount of crumbs and salt. Transfer to 2-quart baking dish. Melt remaining butter in small saucepan. Stir in remaining crumbs. Scatter over top. Bake, uncovered, in a 350° oven for about 25 minutes.
Place chilies in lightly greased 9 x 13-inch casserole. Sprinkle with cheeses. Pour eggs over the top. Bake at 325° for 35 to 45 minutes or until lightly browned. Makes 24 squares.
Blend 1 minute and pour into well-greased and floured 10-inch pan. Bake at 350° for 45 to 50 minutes.
Combine al ingredients and make 2-inch balls. Brown quickly in hot olive oil. Cook in spaghetti sauce for 2 hours, slowly. Makes about 10 meat balls.
Heat oil in large skillet or wok over medium-high heat. Add chicken. Cook and stir until lightly browned. Add remaining ingredients. Cook and stir until heated through. Makes 6 servings.
Mix all ingredients together. Pour in greased and floured long pan. Mix together 1 cup brown sugar and 1 teaspoon cinnamon. Sprinkle over the top of cake. Swirl throughout the batter. Bake at 300° for 40 to 45 minutes.
Preheat the oven to 350°. Wash the fish and dry them. Place the fish in a single layer on a large sheet of foil, skin side down. Place foil in a shallow baking pan. Season the fish with salt and pepper to taste and sprinkle with the minced onions. Spread a thin layer of mayonnaise over it. Seal foil over fish. Bake 40 minutes; uncover fish and bake for 10 minutes until browned.
In 3 quart casserole, stir together sugar, salt and milk mixing well. Add chocolate and butter. Cover. Microwave at High 6 minutes until hot and bubbly. Stir well. Microwave at Medium 10 to 14 minutes, uncovered. Stir well every 5 minutes. When sufficiently cooked, a few drops of mixture will form a soft ball in cup of cold water (235° candy temperature). Let candy stand without stirring at room temperature until lukewarm. Add vanilla; beat with spoon or mixer until thickens and loses its gloss. Quickly stir in nuts and pour into 8 x 4 x 3-inch loaf dish which has been lined with wax paper or butter sides and bottom. Cut when set.
In a 1 cup measurer combine the egg and vinegar. Then fill the measuring cup with water to make 1 full cup. Mix the egg, vinegar and water.
In large, covered pot of boiling water, cook sweet potatoes for 15 to 20 minutes or until potatoes are nearly tender. Cool until easy to handle. Peel and cut lengthwise into 3/4-inch slices; arrange slices in a buttered or foil-lined 13 x 9 x 2-inch baking pan. Combine sugars, cornstarch, cinnamon, lemon peel, nutmeg and salt to taste in saucepan. Stir in lemon juice and water until smooth. Add butter, heat to boiling over medium-high heat, stirring occasionally. Pour mixture over sweet potatoes. Bake, uncovered, in preheated 375° oven for 30 to 35 minutes or until potatoes are tender. Serves 6 to 8.
Wash and drain strawberries. Combine with 1 1/2 cups sugar in large saucepan. Bring to a full rolling boil. Boil for 2 minutes, stirring constantly. Add remaining 1 1/2 cups sugar and lemon juice. Bring to a boil. Boil for 4 minutes, stirring constantly. Spoon into hot sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids. Store in refrigerator. Yield: 3 cups.
Mix sugar and flour. Add eggs and corn; beat thoroughly. Add butter and milk; mix well. Bake in pan of water in moderate oven until knife blade comes out clean when stuck in middle of pudding.
Mix all ingredients together. Roll dough into balls. Place on cookie sheet and bake at 325° for 10 minutes.
Cook onions in butter until tender. Add rice and soup. Bake at 350° for 30 to 45 minutes.
Mix flour, baking powder, baking soda, sugar and salt together. Add mashed bananas, orange juice, egg, oil and vanilla; mix well.
Mix together well. Bake 30 minutes at 350°. Serve with crackers, veggies, etc.
Combine lettuce, tomato, cucumber, celery and pepper. Put in a large bowl. Add 1/2 cup dressing, tossing well. Arrange ham, chicken, cheese and eggs on salad. Serve with additional dressing, if desired.
Brown ground meat and onion. Add salt and pepper to taste. After meat is browned, add other ingredients and cook about 30 minutes. May add a little water if it cooks down too much.	Good served with grated cheese and sour cream on top.
Heat sugar, syrup and water over low heat. Stir until sugar is dissolved, then cook without stirring to 255°. Remove from heat.
Chop green pepper and onions. Cook bacon; drain drippings. In skillet, saute pepper, onions and tomato paste. Cook Minute rice; add to other ingredients. Serves 4.
Place carrots and dried cranberries in a bowl. In another bowl mix together salad dressing, sugar, and enough milk to reach a salad dressing consistency. Pour over carrot mixture and toss to coat.
Mix hamburger, ground turkey, cracker crumbs and Lipton onion soup mix. Roll into medium size meat balls. Using cooking spray, lightly coat a 9 x 13-inch pan. Place uncooked meat balls in pan. Mix remaining ingredients and pour over meat balls. Bake 1 1/2 hours at 350°. Yields approximately 63 meat balls.
Place bread slices in bottom of baking dish. Mix together eggs, milk, dry mustard and lemon pepper. Place the sausage next (over bread), grated sharp cheese and then egg ingredients. Refrigerate overnight. Next morning, turn oven to 300°. Add cream of mushroom, celery or chicken soup mixed with milk. Bake 1 1/2 hours.
Place cream cheese in bowl. Beat with mixer until soft and smooth. Blend in remaining ingredients, except nuts. When thoroughly mixed, add nuts. Press on waxed paper or in well-greased shallow pan and chill until firm.
Butter 13 x 9-inch dish. Layer whole dish with graham crackers. (Be sure bottom is completely covered.) Mix together instant pudding and milk. Refrigerate for 10 to 15 minutes. Fold in Cool Whip. Put 1/2 pudding on graham crackers, then another layer of crackers and remaining pudding. Top with another layer of crackers. Spread on frosting. Refrigerate at least 24 hours.
Cook green beans according to package directions and drain. Saute chopped onion in a small amount of butter until tender. Saute pepper separately in small amount of butter until tender. (Onion will become tender before pepper and crunchiness is important.) Brown almond slivers in butter until tender. Add mushroom soup to drained beans, then mushrooms, onion, green pepper, sliced water chestnuts, bean sprouts, sour cream, salt and pepper. Place in casserole; top with crumbs, which have been crushed, then cheeses and almonds. Bake at 350° for 30 minutes. Serves 6 to 8 people.
Cream the margarine and sugars. Add eggs and vanilla. Mix together with flour and oats. Add salt, baking soda and baking powder. Last add chips, grated chocolate and nuts. Roll into balls. Place 2-inches apart. Bake 8 to 10 minutes at 375°. Will not look done. Take out and let rest a few minutes, then take off sheet. Will firm up as they cool. Makes 200 cookies.
Mix ingredients together. Place in refrigerator for 1 hour. Roll out thin. Cut into squares (approximately 2-inch squares). Put small amount of apricot filling in center. Fold 2 edges together. Place on ungreased cookie sheet. Bake at 375° for 12 minutes.
Combine butter, garlic, Worcestershire sauce and lemon juice. Heat on low until butter is melted. Combine bread crumbs and cheese on plate. Season chicken with salt and pepper. Dip each piece in butter mix, then in crumb mix.
Mix together in a saucepan, the sugar, cornstarch, salt and pepper. Stir in beet juice and vinegar. Bring to a boil, stirring constantly. Add beets and butter. Again bring to a boil, stirring gently. Simmer 8 to 10 minutes.
Mix in order given. Fold sliced eggs in lightly. Pour in greased casserole dish (use spray). May add pimentos or ripe olives to add color. Bake for 40 minutes at 350°.
Beat eggs. Mix in next 5 ingredients with spoon. Add walnuts. Pour into greased 9 x 13 pan. Bake at 350° for 40 minutes; cool.
Peel and cut up potatoes. Cook until tender. Mash the potatoes. Add butter, sour cream, cream cheese, salt and pepper. Mix well. Put in a 9 x 13-inch greased baking dish. Sprinkle the shredded cheese on top and bake at 350° for 30 minutes.
Put the ingredients in a plastic bag. Close with a bag tie and shake. Place 2 to 3 heaping teaspoonfuls of mix in a cup. Add boiling water and stir.
Place sugar, syrup and water in a pan over low heat, stir only until sugar is dissolved, then cook until a little piece tried in cold water forms a soft ball. Beat egg whites until stiff. Continue beating and pour 1/2 of syrup slowly over eggs. Continue beating while cooking the rest of the syrup until if forms a hard ball when dropped in a cup of cold water. (It should crack when if hits against side of cup.) Add this syrup gradually to the syrup and egg mixture you are beating. Add vanilla and continue beating until candy is thick enough to drop from spoon. Place by spoonfuls onto buttered platter. If desired, nuts can be added just as the candy is ready to spoon.
Mix all ingredients together in salad bowl except Fritos and dressing. At serving time, toss in crushed Fritos. Top with Catalina dressing. Also good with some cooked ground beef added.
Wash each zucchini thoroughly. Cut into 1/2-inch slices. Combine bread crumbs, salt & pepper. Dip each zucchini slice in bread crumb mixture. Fry in oil for 5 min. on each side. Serves 6.
Brown hamburger and pork. Saute green pepper and onion, then add to meat. Add the celery and soy sauce. Cover with water just to top of mixture. Simmer 45 minutes to 1 hour. When celery is cooked, add cornstarch to water to thicken. Serve over noodles or rice. Very easy and delicious!
Boil chicken breasts in water and seasonings. Cook until tender, drain and cut in bite-size pieces. Set aside 1 cup of chow mein noodles. In a 3-quart casserole, combine rest of noodles with soup, water, milk, chicken, nuts, celery, onions and mushrooms. Taste and salt if nuts are unsalted. Sprinkle reserved noodles over top. Bake at 325° for 40 minutes. If it appears too dry, add more milk. Makes 8 to 10 servings.
Beat egg whites and salt until it peaks. Add sugar gradually until stiff. Fold in crumbs, nuts and vanilla. Spread evenly in a lightly buttered pie pan and bake at 325° for about 35 minutes. Do not overbake. Fill with whipping cream and 1/4 cup sugar.
Cook vegetables. Add soy chicken, noodles and water. Mix seasonings and cornstarch with a little water in glass until smooth and add to soup. Cook until noodles are done.
Sift all dry	ingredients together except for sugar. Combine eggs, sugar, oil and molasses. Add this to dry ingredients. Add water and beat until smooth. Bake in 9 x 13-inch greased and floured pan for 40 minutes in a 350° oven. Serve with lemon sauce.
Mix as you would any cake by hand. Add eggs one at a time, beating after each addition. Spoon batter into greased and floured tube pan. Bake at 300° for 1 hour and 20 minutes, or until done.
Place strawberries and rhubarb in a 4-cup glass measure. Cover with plastic wrap turned back slightly on one side. Microwave on full power until rhubarb is tender, 5 to 7 minutes, stirring once.
Soften cream cheese at room temperature for approximately 30 minutes. At the same time, freeze cookie dough. Slice cookies and layer bottom and sides of 9 x 13-inch baking dish. You may have to cut some cookies in half to line sides. Let cookies soften while you make the filling.
Make jello according to instructions on package, using 1/2 the amount of cold water. Add pineapple and cherries with juice. Add pecans and chopped cranberries. Chill in refrigerator for 4 hours before serving. Cut in squares to serve. Top with whipped cream before serving.
In heavy skillet, put olive oil and garlic; saute briefly. Lower flame. Add anchovies and mash with fork. Add tomatoes; cover and cook at high flame for 5 minutes, stirring at least twice. Add Gaeta olives and capers; cook at medium heat for 10 minutes, stirring frequently. Remove from flame and add parsley. Pour over cooked pasta; serve hot. Black pepper may be added to taste.
DO NOT PUT HOLES IN CAN!! Place can in pot of boiling water. Boil for at least 3 hours. Open can and serve.
Dissolve brown sugar in butter; add pecans, coconut and corn flakes. Mix well. Line a cookie sheet with single graham crackers. Put 1 tablespoon of mix on each cracker. Bake 10 minutes at 350°.
Cook all above ingredients like you make gravy. Excellent for cold slaw or potato salad. For potato salad, fry bacon and keep about 2 tablespoons of the grease. Cut up about 1 cup of celery and saute. Boil potatoes, cool and slice and put in dish with chopped fine raw onions and refrigerate overnight. In morning heat sauce and add to potatoes.
In 1 cup glass measure, microwave butter on High for 30 to 45 seconds, until melted. Stir in garlic powder and parsley. Brush butter on one side of bread slices. Microwave on High for 1 minute and 30 seconds, or until heated through.
Mix well. Roll into small balls and press with fork. Cook at 350° on ungreased cookie sheet for 20 minutes or until lightly brown.
Preheat oven to 375°. Combine all ingredients. Pour into a greased 2-quart casserole dish. Cover and bake at 375° for 20 to 25 minutes.
Mix all ingredients; bake in a 2 quart Pyrex dish at 300° for 1 hour.
Combine eggs, sugar and oil. Beat well. Add dry ingredients; mix well. Fold in dates and nuts. Bake 2 hours and 15 minutes.
In a heavy skillet, melt 1 tablespoon of butter. Add ground beef and cook, stirring to break into small pieces. Drain well. Set aside.
In bowl, stir together mushroom soup, milk, dry onion soup mix and undrained mushrooms. Reserve 1/2 cup of the soup mixture and set aside. Stir uncooked rice into remaining soup mixture. Turn rice mixture into a 12 x 7 x 2-inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika. Cover tightly with foil. Bake at 375° until rice is tender, about 1 hour.* Makes 4 to 6 servings.
Combine all ingredients in a large Ziploc bag. Put fish in bag and shake well. Remove fish and put in deep fryer until golden brown.
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in salt, mustard, pepper, mayonnaise and relish. Fill halves with mixture. Garnish with light dusting of paprika. Refrigerate on serving dish, covered. Serves 6.
Brown meat in fat; add beef stew mix, onions, water, catsup and paprika. Cover. Simmer 2 hours. Remove cover and simmer 1/2 hour longer. Serve over noodles.
Combine cranberry sauce, salad dressing, soup mix, salt and pepper to taste. Arrange chicken in 3-quart baking dish; pour sauce over top. Cover and bake at 325° for 1 hour. Remove cover; bake 15 minutes more or until brown. Serve over rice or noodles.
Preheat oven to 350°. Combine cream cheese, vanilla and sugar in a mixer bowl; beat until well blended. Unroll crescent dough from 1 can and place on a greased cookie sheet, sealing the perforations. Spread cream cheese filling over dough; top with jam. Unroll the remaining crescent roll dough and place over jam, sealing edges with a fork. Brush with beaten egg and bake for 25 minutes or until golden brown. Serves 6 to 8.
Combine egg, sugar, milk and shortening. Add flour, baking powder and salt. Mix well and pour into greased 8 x 8 x 2-inch pan. Sprinkle with mixture of 1/4 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon flour, 1 tablespoon melted butter and 1/2 cup chopped nuts. Bake at 375° for 20 to 25 minutes.
Drain green chillies. In a food processor, mix the cream cheese, taco seasoning mix, green chillies and ripe olives until blended, about a minute. Spread the mixture on the tortillas and roll up, jelly roll style. Place the rolls on a plate and refrigerate overnight. Just before serving, slice each roll into 1-inch sections. Use party toothpicks to serve. Makes about 80 slices.
Pour Morton Tender Quick salt and Morton canning salt in a 5 gallon bucket with a lid. Add your turkey, then fill with water above turkey. Soak for 24 hours. Bake 1 hour at 350°, then turn down to 250° for 2 hours.
In a large skillet, brown pork chops. Remove chops and brown 1 package fried Rice-A-Roni with butter. Stir in hot water, mushrooms (undrained) and contents of vegetable sauce envelope. Place browned chops on top. Sprinkle with soy sauce. Cover; bring to a boil. Reduce heat and simmer 15 minutes.
Mix all together and pour into a pie shell. Bake the pie shell and let cool or put in graham cracker crust.
Sift together sugar, flour and cocoa. Set aside. Bring margarine, oil and water to rolling boil and pour over dry ingredients. Beat well. Add eggs, one at a time; set aside. Mix together vanilla, buttermilk and soda; stir until buttermilk foams. Add to previous mixture. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes or until tester comes out clean.
Bring sugar and Karo to a rolling boil. Remove from fire; add peanut butter (chunky or creamy). Mix well; add Rice Krispies. Press into greased 9 x 13-inch pan.
Boil and debone chicken. Reserve chicken broth. Mix together soups and milk. Grease two 2-quart casserole dishes. Alternate layer of chicken (in small pieces) with soup mixture, leaving soup mixture on top. Moisten dressing mix with chicken broth and pat on top of soup mixture. Cook until brown in 350° oven. Makes 2 casseroles.
Mix flour, salt and sugar. Cut in Crisco until looks like wet meal. Add water. Roll out and put in pie pan. Bake at 350° until brown.
Mix together all ingredients except pecans. Place ball in refrigerator overnight. Roll in chopped pecans.
Blend all ingredients in large bowl. Beat at medium speed for 2 minutes. Bake in 13 x 9 x 2-inch pan or two layers at 350° for 35 to 40 minutes. Cool.
To make vinaigrette, combine the orange juice and the next 7 ingredients. Beat in oil; reserve.
Cook rice. Combine rice with chicken, water chestnuts, celery and onion. (Mixture can be stored in 1-gallon freezer bag.)