HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, oil, buttermilk, sugar and vanilla and beat well with mixer. Add pineapple, carrots, coconut, walnuts, soda, salt and cinnamon and mix well. Add flour and mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Turn out immediately onto cooling rack. Frost with Cream Cheese Frosting when completely cooled.
Cook squash, onion, salt and pepper until done. Drain off liquid. Add egg and flour and drop by teaspoonful into hot grease.
Spray Bundt pan with Pam. Melt together margarine, brown sugar and cinnamon. Pour on top of rolls. Cover with Saran Wrap (spray with Pam). Leave out overnight. Bake at 375° for 20 to 25 minutes. Cool 5 minutes before turning over onto the plate.
Bring all liquid to a boil. Add macaroni; cook about 20 minutes.
In mixing bowl, beat eggs slightly. With fork, add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. Cool and serve.
Brown beef in shortening. Add remaining ingredients. Simmer for 1 hour, stirring occasionally.
Melt cream cheese in double boiler. Mix in sugar, nuts and vanilla. Drop by spoonfuls onto large sheet of waxed paper. Makes about 4 dozen.
Bake skinless chicken breasts, lightly seasoned with pepper, garlic and oregano. Meanwhile, in a large saucepan, combine the sour cream, soups, green chilies and spices. Heat on medium heat, stirring occasionally.
Mix ingredients well in a jumbo canister or other large container and chill until ready to serve. Great punch for showers, weddings, etc.
Mix turkey and beef together. Add in soup mix, Worcestershire sauce and garlic powder. Make into patties. Broil or grill. This tastes best if you can let it set overnight, so flavors are released.
In large bowl mix rice, celery, onion, chestnuts, almonds, mayonnaise, soup, flavor enhancer, corn oil, adding chicken last, stir gently. Spoon into 9 x 13 casserole dish. Mix together Ritz crackers and margarine and sprinkle over top of chicken mixture. Bake at 350° for 45 minutes or until golden brown.
Melt sugar and butter with milk over medium heat, stirring constantly. When it comes to a boil, boil 5 minutes. Continue stirring. Then remove from heat and add peanut butter and Marshmallow Creme. Mix well and pour into buttered pan and chill.
Saut onion in margarine in large saucepan until tender. Add flour, salt and pepper and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and tomato juice; cook over medium heat until thick and bubbly. Add bay leaf; simmer 1 minute.
Heat oven to 350°. Grease well a 2-quart ring mold. Sift dry ingredients into bowl. Add shortening, water, nuts, raisins and pumpkin. Beat 2 minutes at medium speed; scrape bowl constantly. Add egg; beat 2 more minutes, scraping. Pour into prepared mold. Bake for 40 to 45 minutes. Serve warm with lemon sauce or whipped cream.
Place vegetables in boiling water; cover and boil for about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole dish. Bake in moderate oven (350°) for 30 minutes or until brown.
Combine first 2 ingredients with 1/4 cup water in saucepan. Simmer until vegetables are tender. Add remaining ingredients except shrimp; mix well. Simmer until thick, stirring constantly. Fold in shrimp. Heat to serving temperature. Yield: 6 servings.
Wash squash and boil until tender. Drain and mash squash. Add onion, egg, flour and salt and pepper. Press into cakes by hand. Fry in oil until brown on both sides.
Mix all ingredients together. Sprinkle cheese on top and bake 25 minutes. Cook on 350°.
Mix the flour, baking powder and salt. Melt shortening and add brown sugar; stir until mixed. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate chips.
In skillet, cook sausage until done. Remove to paper towel. Pour off all but 2 tablespoons of drippings. Add the flour and stir with whisk until brown in color. Slowly whisk in the milk and coffee. Cook until desired thickness. Season with salt and pepper. Serve over biscuits while hot. Yield: 4 servings.
Combine all ingredients. Bake at 350° until done. Spread tomato catsup on top before serving.
Empty one can condensed milk into a pitcher. Add 1 1/2 cans boiling water (use potholder!). Stir to dissolve. Add 1 1/2 cans cold milk. Allow to cool down slightly, then add 4 ounces yogurt. Whisk until smooth. Pour into baby food jars (I use eight 6-ounce jars). Cover jars and sit them in roasting pan filled with cold water. Place in warm oven (on lowest setting). After 40 minutes, turn oven off but leave yogurt in until oven is completely cold. (I make this in the evening and leave them in overnight.) Once oven is cold, place yogurt in refrigerator.
Boil raisins in water until water is evaporated. Chill. Cream butter, sugar, eggs and vanilla. Add soda, salt and flour. Fold in raisins. Roll in balls and dip in sugar. Bake at 375° for 12 minutes on ungreased cookie sheet.
Cover fresh cucumbers with hot brine made by dissolving 2 cups salt in 2 1/2 qts. boiling water. Soak cucumbers in brime for 24 hours. Drain.
Combine melted oleo, sugar and graham crackers. Press in a 9 x 13-inch pan. Melt together oleo and chocolate. Beat in eggs and powdered sugar. Put over first layer and freeze two hours. Spread ice cream on second layer and refreeze. Spread on Cool Whip and garnish with chocolate shavings. Refreeze.
Combine all ingredients in a punch bowl. Garnish as desired. Makes 3 quarts.
Wash green beans; trim ends and remove strings. Bring water to a boil in a Dutch oven. Add beans; cover, reduce heat to medium and cook 10 minutes, stirring occasionally. Drain and toss beans with butter. Yields 6 servings.
Mix sugar and Crisco. Then blend in egg, mixing well. Add milk and vanilla. Add flour and baking powder. Pour into pans and bake in 350° oven for 10 to 15 minutes. Ice with favorite icing.
Thaw spinach; chop the green onions and dice the water chestnuts. Set aside. Combine the sour cream, mayonnaise and soup mix. Mix well and then add the spinach, onions and water chestnuts. Cut out top of loaves of bread and fill with mixture. (This will fill two loaves of bread or just refill one.) Great for large groups.
Preheat oven to 350°. In a medium bowl combine the chicken, soup, mayonnaise and macaroni; mix well and spread mixture into a 9 x 13 inch baking dish. Bake at 350° for 35 to 45 minutes, or until cooked through.
Chop cilantro in container. Add the chopped/diced ingredients. Mix together well. Squeeze the lemon over the top and mix well again. Add salt to taste.
Mix together wheat germ and milk. Set aside. Stir into the oats, nuts, soy beans, bran, almonds and pecan pieces the wheat germ and milk and then the following ingredients: soy bean oil, honey, vanilla, allspice and nutmeg. Pour mixture into well-Pammed 2-inch deep baking dish, 10 by 15-inch or two smaller ones and bake in moderate oven (I use 250°, but my oven may run a little hot) for about 1 hour and 20 minutes or until deep golden brown, thoroughly stirring at least twice to prevent some parts from overheating. After cooling, mix in raisins and chopped dates.
Sift together sugar, flour and salt. In pan, bring to boil margarine, Crisco, water and cocoa. Remove from stove; stir in flour, sugar and salt. Add buttermilk, soda, vanilla and eggs. Pour into a 9 x 11-inch greased pan. Bake at 350° for 20 minutes and ice while warm. Mix this cake by hand.
Combine first 5 ingredients in a large stainless pan. Mix and set overnight. Rinse and drain. Bring to a boil and add all remaining ingredients. Simmer for about 30 minutes until thick and dry. Seal in hot jars.
Cream shortening, butter and sugar. Add the egg and mix well. Add the rest of the ingredients. Pat onto an ungreased cookie sheet. Bake at 350° for 15 minutes. Spread with chocolate frosting when cooled.
In saucepan, combine soup, sour cream, onion, butter, salt and pepper. Heat until it is a creamy sauce. In casserole dish, layer the potatoes, cheese, chicken and top with sauce. Bake for about an hour at 350°. Enjoy!
Stir together	all ingredients and put in casserole. Crush 1 roll of Ritz crackers; mix with 1 stick margarine. Top casserole with cracker crumb mixture and bake at 350° for 35 to 40 minutes.
Mix all ingredients together. Pour into a greased 8 x 14-inch pan. Cook at 350° for 1 1/2 hours.
Mix bits and crumbs. Add milk and mix well. Stir in nuts. Grease a large cake pan (9 x 13-inch) and add mixture. Bake in a 350° oven for 35 minutes. Let cool 45 minutes before cutting.
Cook potatoes in boiling, salted water for 3 minutes; drain. Saute bacon in large saucepan until golden. Remove all but 1 tablespoon fat. Add onion and cook for 5 minutes. Stir in 2 cups of milk, scraping sides and bottom of pan. Add potatoes and clam juice. Heat to boil, then simmer for 5 minutes. Stir in butter, pinch of thyme, flour, 1 cup milk and cream. Heat to boiling, then simmer until thickened (5 to 10 minutes). Stir in clams and simmer 10 minutes. Add salt and pepper to taste. Sprinkle with parsley.
Mix all ingredients. Pour into greased and floured loaf pans. Bake at 325° for 50 minutes. Makes 4 small loaves.
Preheat oven to 180°C. Cook spinach according to package directions; drain well. Place spinach, bread crumbs, onion, egg, melted margarine, cheese, garlic, thyme, pepper and salt in a medium bowl. Arrange tomato slices in a shallow baking dish. Sprinkle with garlic salt. Spoon 1/4 spinach mixture onto each tomato slice. Shape into a dome. Bake in preheated oven 15 minutes or until set and heated. Serve.
Preheat oven to 350°. In mixing bowl, beat eggs. Gradually beat in sugar, until light. Add corn syrup, butter, and vanilla extract. Fold in pecans. Pour mixture into pie crust. Bake 45 to 60 minutes, or until knife inserted in center comes out clean.
Preheat oven to 400°. Put small amount of butter or margarine in nonstick skillet; melt over medium heat. Add carrots and celery; saute until tender. Add mushrooms; stir. Remove from heat. Take a piece of foil large enough to wrap 1 chicken breast along with 1/4 of vegetable mixture. Coat bottom of foil slightly with margarine; add 1/4 of rice, then 1/4 vegetables and then place chicken breast on top. Seal the ends of foil. Do this with all the rice, vegetables and chicken breasts. Place on a cookie sheet in hot oven for approximately 45 minutes to 1 hour. Careful when opening pouches. You can also add any spices to chicken you desire!
Dredge shrimp in flour and set aside. In 9 inch skillet heat oil; add garlic and saute until golden. Add shrimp to skillet and saute, turning occasionally until shrimp begin to turn pink (about 3 minutes). Add wine and bring to boil; cook about 1 minute. Stir in lemon juice, salt and pepper and remove from heat. Garnish with parsley and lemon slices. Serves two.
Combine 2 cups flour, sugar, salt and yeast in a large mixing bowl. Stir well. Combine milk, water and butter in saucepan; cook over low heat until butter melts (do not overheat). Gradually add liquid mixture to dry mixture. Add gradually remaining flour until dough is soft.
Cook potato until soft. Mash good. Add vanilla. Start adding powdered sugar until a stiff dough forms. Put a little powdered sugar on table to keep from sticking. Take a little dough at a time and roll as you would a pie crust. Spread peanut butter on it and roll up like a jelly roll. Cool and slice in pieces.
Combine fruit, raisins, nuts and 1/2 cup of flour in a plastic bag. Shake and cover well with flour.
Mix together first 5 ingredients and boil for one minute only. Remove from stove and add oats, crunchy peanut butter and vanilla. Drop on waxed paper to cool.
In medium saucepan, combine all ingredients except spaghetti. Bring to a boil. Reduce heat; simmer 15 to 20 minutes, until thickened, stirring occasionally.
Mix softened margarine and 3 ounces cream cheese. Add flour and mix well. Add nuts. Press into buttered 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Cool.
Wash peppers and stick a pin several times in each one. Pack in pint jars, along with carrot sticks, if you want them. Add 1 teaspoon each of olive oil and salt. The brine is made of half vinegar and half water, which is heated until it just boils. Pour into jars and seal at once.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can Durkee onions. Place into a 12 x 8-inch baking dish. Bake, covered, at 375° for 20 minutes. Unwrap crescent rolls; separate into two rectangles. Press together perforated cuts and cut lengthwise into 6 strips. Place on top of casserole to form lattice top. Bake 15 minutes. Top with remaining cheese and onions. Bake uncovered 3 to 5 minutes.
Preheat oven to 350°. Beat milk, peanut butter, eggs and vanilla until smooth. Add biscuit mix; mix well and chill for 1 hour. Shape into 1-inch balls. Roll in sugar. Place on pan and flatten with fork. Bake 6 to 8 minutes or until lightly browned. Makes approximately 5 dozen.
Mix and melt together the 2 chips and peanut butter. Pour a little less than half the mixture into a chilled jelly roll pan and spread on bottom. Set remaining mixture aside and add 1 package of salted peanuts to the remaining mixture. Mix together in saucepan the evaporated milk, pudding mix and butter. Boil for 1 minute. Take off stove and add powdered sugar and vanilla. Blend well. Add to the first layer of chips and peanut butter and spread it out. Chill for 15 minutes. Spread remaining chocolate mixture with peanuts on top. Chill again. Cut into small squares.
Beat egg yolks, milk and shortening. Combine flour, baking powder and sugar. Add to egg yolk mixture. Beat egg whites until stiff but not dry. Fold egg yolk mixture into egg whites. Bake in preheated iron. Makes 8 waffles.
Melt oleo and put all vegetables in with the tomato soup and water. Cover and simmer until vegetables are soft, about 1 hour. Add 2 quarts water and shredded beets shoestring style and continue to cook. Then beat together milk, egg and flour. Add to soup and simmer for a few minutes (one or two). Good with or without sour cream.
Mix ingredients together and put in casserole dish. Top with oil or strips of bacon. Bake at 350° for 45 minutes.
Mix together and place in 9 x 13 inch baking dish. Refrigerate overnight. Top with oven fry or buttered bread crumbs. Bake at 375° for 1 hour.
Dissolve gelatin in water. In mixing bowl, beat cream cheese until fluffy. Stir in slightly cooled gelatin and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly when dropped from spoon. Fold in 3/4 of the whipped topping. Pour into a 9 x 13 x 2-inch dish. Refrigerate for 3 to 4 hours or until firm. Cut into squares and garnish with remaining topping. Makes 16 to 20 servings.
Cook margarine, sugar and syrup 5 minutes. Add soda, cream of tartar and vanilla. Pour over corn and bake in oven at 200° for 1 hour. Bake in 2 roaster pans. Stir occasionally.
Thoroughly beat eggs, sugar and maple flavoring together in large mixing bowl. Sift flour and salt together and add to egg mixture. Add chopped nuts, raisins and oats. Mix well. Fill a greased and waxed paper lined 9x12 pan 1/2 inch deep with batter. Bake 10 to 15 minutes in 350 degree oven. Remove from pan, cool and cut into bars.
Cook squash in small amount of water until tender. Drain off water	and mash. Combine margarine, sugar, lemon extract, flour, eggs and salt. Add to squash and mix well. (May put in blender and mix.) Pour into pie shell and bake at 375° for 20 to 25 minutes or until firm.
Slice bananas into a large mixing bowl; beat until well mashed. Add remaining ingredients; beat at medium speed for 3 minutes. Pour batter into a well-greased, floured Bundt or tube pan. Bake in a 350° oven for approximately 45 minutes to 1 hour, until cake tests done.
Cut bacon strips in small pieces and onion. Saute. Brown ground beef with the above. Add remaining ingredients and pour into casserole or baking dish. Bake at 375 for 30 minutes. Dish will stay hot some time. Before serving, garnish the top with sliced bright, red tomatoes; not important but decorates the dish.
Dissolve Jell-O in 2 cups boiling water. Add jellied cranberry sauce. (You can also use whole cranberry sauce.) Stir until smooth. Add 1 cup cold water. Chill until thickened. Fold in 1 cup diced peeled apples and 1 cup diced peeled oranges. Pour into a 6 cup mold or 8 x 8-inch pan. Chill and serve. Serves 10.
Cream together sugar, margarine and eggs. Add remaining ingredients. Bake in a loaf pan for approximately 1 hour at 350°. Yields 1 loaf.
Mix butter, sugar and milk. Boil hard for 3 minutes. Remove from heat. Add vanilla, peanut butter and oats. Grease pan and pour in. Let cool. Cut in squares.
Soak apricots in warm water for 30 minutes. Drain and cut into pieces. Cream sugar and margarine.	Add egg, water and orange juice. Mix the dry ingredients together. Stir into the batter with apricots. Pour into a 10-inch Dutch oven and let stand for 20 minutes. Bake for 70 minutes.
Grease pan with butter. Spread rice on bottom. Spoon mushroom soup over top. Lay chicken pieces on top and add water. Sprinkle with onion soup mix. Seal tightly with foil. Bake at 325° for 2 hours and 15 minutes (no peeking).
Mix browned ground beef, pinto beans, taco sauce, and tomatoes in pan and simmer. Mix together the following and let stand while putting together everything else: Italian dressing, lettuce, tomatoes, onion, and celery. Crush 1 package of Tortilla chips and set aside. Leave 1 package whole. Then: add grated cheese to meat mixture. Simmer until cheese is melted. Add salad mixture. Add crushed chips.
Saute white onions, then scramble with the eggs. Add cheese and venison sausage or salami. Serve immediately.
Cover bottom of baking dish with broccoli. Mix cream of chicken soup and milk and pour over broccoli. Bake at 350° for 40 to 45 minutes, covered. Cover top with croutons, then with cheese. Bake uncovered about 20 minutes or until cheese is browned.
Mix all ingredients and bake in square pan (8 or 9-inches) for 40 minutes at 350°. Do not overcook as it will be dry. Serves 4.
Heat olive oil in heavy, large skillet over medium heat. Add eggplant and garlic. Cover mixture and cook until eggplant is just tender, stirring occasionally, about 5 minutes. Mix in red bell pepper, mushrooms, oregano and dried red pepper and saute until mushrooms are tender, about 4 minutes. Add wine and cook until mixture is almost dry, about 2 minutes. Stir in tomato and olives and cook until mixture is just heated through. Transfer sauce to large bowl. Add pasta and pine nuts and toss well. Serve, passing fresh grated Parmesan cheese separately. Makes 4 servings.
Mix buttermilk and pudding with a wire whisk. Drain fruit. Stir into mixture and chill overnight. Serve on leaf of lettuce.
In large saucepan over low heat, melt sugar, chocolate chips and evaporated milk, stirring frequently. Leave on low heat and let come to full bubbling boil. Stir constantly for 15 to 20 minutes (mixture is done when a few drops in cold water forms soft ball.) Remove from heat. Add marshmallow cream, margarine, vanilla and nuts. Stir vigorously until well blended. Pour into buttered pan.
Cover potato cubes with broth; cook until tender. Remove from heat; don't drain. Saute onions until tender. Melt butter in saucepan on medium-high. Add flour; stir 2 minutes. Slowly stir in buttermilk and cook until it thickens. Add onions, potatoes, broth and thyme; heat to boil. Season with salt and pepper. Serves 6.
Stir together, putting bananas and strawberries in when ready to serve. Enjoy. May be doubled or tripled easily for a large group.
Put sugar and milk into a saucepan and boil to 234 degrees, using a good candy thermometer. Take from stove and quickly add other ingredients. Pour into lightly buttered 9 1/2 x 5 1/2 - inch pan. When cool, cut in squares.
Put all ingredients in bowl and mix well. Bake until bread springs back to the touch at 325° for 40 minutes to 1 hour. Grease and flour pans. Makes 2 loaf pans or 4 mini loaves.
Heat oven to 350°. Mix brown sugar, applesauce, oil and egg in large bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple.
Pour cider in percolator. Add other ingredients in basket. Perk until red hots melt.
Fry bacon until crisp. Set aside. Fry chicken in bacon fat for 10 minutes. Remove chicken from pan. Add onions, garlic and paprika. Cook until onions soften slightly. Stir in tomatoes, broth, bay leaf and hot pepper. Add chicken and bacon. Simmer for 30 minutes. Remove chicken. Add sour cream to the gravy and cook for 5 minutes. Spoon gravy to chicken. Serve with boiled potatoes or egg noodles.
Beat egg whites and vanilla to soft peaks. Gradually add sugar; beating until stiff peaks form. Combine cracker crumbs, pecans and baking powder; fold into meringue mixture. Spread evenly in greased and floured 9-inch pie pan. Bake at 325° for 20	to 25	minutes. Cool	completely. Serve with whipped cream.
Brown ground beef and onion. Add remaining ingredients. Put in casserole and bake at 350° for 1/2 hour covered and 1/2 hour uncovered. Sprinkle a few chow mein noodles on top. Bake 10 to 15 minutes longer. Upon serving, sprinkle with a few more chow mein noodles.
Mix and form into small balls. Flatten with fork. Bake at 350° for 10 minutes.
Preheat oven to 350°. Spray 9 x 13-inch pan with nonfat cooking spray. Brown hamburger and pour spaghetti sauce over it. Beat egg whites with cottage and Ricotta cheeses. Layer ingredients in the following order: lasagna noodles, 1/3 of Ricotta and cottage cheese mixture, 1/2 of hamburger, 1/2 pound of Mexican cheese, lasagna noodles, 1/3 of Ricotta and cottage cheese mixture, rest of hamburger, 1/2 pound of Mozzarella, lasagna noodles, rest of Ricotta and cottage cheese mixture, 1/2 pound Mexican cheese and 1/2 pound Mozzarella cheese. Sprinkle with Parmesan cheese. Bake for 50 minutes. Let cool for a few minutes before cutting.
Stem spinach, wash and dry thoroughly. Refrigerate. Tear spinach into small pieces, then chop into smaller pieces using a French knife on a chopping board. Sprinkle with salt.
Brown chops in oil; drain. Place in a 9 x 13-inch baking dish. Season with salt and pepper to taste. Combine remaining ingredients; pour over chops. Cover; bake at 350° for 1 hour.
Brown meat and finely chopped onion with olive oil. When well browned, add water, tomato paste, parsley, butter, salt and pepper and let simmer for 1 hour or more until thickened. Peel and cut eggplants lengthwise in 1/4-inch slices. Sprinkle with flour and saute in olive oil until golden brown. Add to the already cooked chopped meat, 2 tablespoon breadcrumbs and mix well. Butter a baking dish and sprinkle with breadcrumbs. Place 1/2 of eggplant in the dish and 1/2 of meat over eggplant. Repeat process. Pour well beaten eggs on top evenly. Sprinkle with grated cheese and breadcrumb mixture. Bake at 350° for 1/2 hour or until golden brown.
In a bowl, combine all ingredients except blueberries; beat 20 to 30 seconds, leaving some lumps. Rinse blueberries; drain and lightly flour. Gently fold in blueberries. Bake in paper-lined muffin tins for 20 to 25 minutes at 400°. Makes 2 dozen.
Make brown sauce in large skillet. Combine ground beef, sausage, onions and green pepper. Work until meat is browned. Add brown sauce base, tomatoes, corn, raisins, olives and chili powder; mix well. Pour mixture into a 2-quart casserole. Prepare corn bread mix according to package. Spoon over meat mixture in casserole. Bake at 400° for 20 to 25 minutes until corn bread is lightly brown.
Grate cabbage. Grind onions and peppers. Mix with mustard and mayonnaise. Salt to taste.
Mix first 4 ingredients together; boil 1 1/2 minutes. Add 1/2 cup peanut butter, oatmeal and vanilla. Beat about 1 minute. Drop by spoonfuls onto wax paper.
Cream margarine, sugar, and cocoa; add eggs, one at a time, beating well after each addition. Add flour, nuts, and vanilla; mix well. Pour batter in a greased and floured 13 x 9 x 2 inch pan. Bake at 325° for 40 minutes. When you remove from oven, immediately put marshmallows on the hot cake. Make following icing and pour over the still warm cake.