HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients well, plus juice of cherries, plus 1/2 cup liquor (mix nuts, cherries and raisins with 1/2 cup flour you saved and add to cake mixture last). Bake at 325° for 1 3/4 hours or until brown or clean to a tester.
Preheat oven to 350°. Grease 1 1/2-quart baking dish. Combine sugar and cornstarch. Add eggs, corn and milk; mix well. Pour into dish and dot with butter. Bake for 1 hour. Center should be almost firm.
In saucepan over low heat, cook wine, peppers, bay leaf, thyme and onion until reduced to 2 tablespoons. Blend butter with flour; stir into wine mixture until melted and mixed. Strain through fine sieve. Briskly stir all juices from carved duck into sauce and add sour cream.
Brown ground beef with onion in a large skillet. Drain. Add garlic powder, tomato sauce, corn, olives, salt and chili powder. Slowly add cheese to melt. Pour into greased 11-inch pie plate. Preheat oven to 375°. Prepare cornbread mix according to package directions. Spread over meat mixture. Bake in a 375° oven for 35 minutes. Serves 6.
Brown ground beef, stirring	constantly in saucepan. Add onions, tomatoes and bell peppers.	Cook until soft, then add beans, chili powder and garlic powder. Mix well, then add the vinegar. The vinegar is what gives this chili its special tangy taste. Stir it occasionally, while relaxing with your guest. After an hour, just serve it up with a freshly tossed salad and crackers.
Boil peppers, sugar and vinegar for 6 to 10 minutes. Add Certo; boil 3 minutes. Pour into glasses and seal.
Melt oleo in a 13 x 9-inch pan. Add crushed Oreos, reserving 3/4 cup for top of dessert. Mix and pat gently for bottom crust. Add softened vanilla ice cream. Smooth over crust; freeze. Cover ice cream layer with fudge sauce. Then sprinkle peanuts. Spread Cool Whip over peanuts. Sprinkle with reserved Oreo cookie crumbs. Freeze. Thaw for 20 minutes before serving.
Combine flour, baking soda and salt in small bowl and blend well. In large bowl, cream butter, sugar and eggs; add rest of ingredients. Mix well. Then drop by spoonfuls on ungreased cookie sheets. Bake for 10 to 15 minutes at 350°. Makes 6 dozen.
Cover peas with water and soak at least 6 hours. Drain well. Put in saucepan and add water to cover. Bring to a boil, reduce heat and allow to simmer until tender (about 45 minutes). Drain well. Blend in dressing and let cool. Add remaining ingredients and mix well. Makes 7 1/2 cups.
Cut buns in 4 strips (long ways). Melt oleo. Stir in spices. Spread on bread strips. Bake on cookie sheet for 1 hour at 300°. Good with salad or spaghetti.
Preheat oven to 400°. Combine flour, sugar, baking powder, cinnamon, baking soda and salt; set aside. Stir together bran cereal and milk; let stand 5 minutes. Add apples, egg and oil, beating until blended. Add flour mixture, stirring just until combined. Do not over mix. Fill greased 2 1/2 x 1 1/4 inch muffin pan cups 2/3 full. Bake 18 to 20 minutes or until done. Makes 12 muffins.
Preheat oven to 350°. Grease a 9-inch pie plate. Sprinkle chopped pecans on bottom of pie plate. Combine packed brown sugar, milk, corn syrup, biscuit baking mix, softened butter, eggs and vanilla. Mix for 1 minute. Pour in plate. Bake for 50 to 55 minutes. Cool before serving.
Brown nuts and coconut in margarine to make praline mixture; set aside to cool. Mix softened cream cheese with sweetened condensed milk; fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell, then add 1/4 praline mixture. Drizzle on 1/4 jar of topping. Repeat layers, ending with cream cheese mixture topped with drizzle of butterscotch topping.
Cube and cook squash until tender; drain and mash. Add beaten egg, 1/2 cup bread crumbs, onion, margarine, sugar, salt and pepper to taste. Mix well and pour into a greased 7 x 11-inch casserole dish. Sprinkle with remaining bread crumbs. Bake at 350° for 20 to 30 minutes, until lightly browned and bubbly.
Cook squash in boiling water until tender; drain and mash. Measure 1 cup squash. Combine with egg; stir well. Combine dry ingredients. Add squash and onion; stir well. Drop by spoonfuls into hot oil; turn once when golden.
Crumble, brown and drain hamburger. Add onions; cook until opaque. Add taco seasoning. Mix well before adding tomatoes, corn and beans. If there is not enough liquid for your soup, add tomato juice or tomato sauce. Simmer 10 minutes and serve. Better leftover, flavors blended.
Mix and bake at 400° for 20 minutes. If mixture is still thin, bake just a few more minutes.
Sift together the flour, cream of tartar and salt. Add the Crisco and buttermilk. Mix together and empty onto well floured board. Roll out to approximately 1/2-inch thickness. Bake in hot oven at 400° approximately 15 minutes.
Cook sausage until browned; drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form a crust to hold in filling. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes and top with Cheddar cheese. Beat together eggs, milk, salt and pepper. Pour over crust. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Sift all dry ingredients together. Blend sugar and oil; add eggs. Fold in dry ingredients and mix well. Add drained pineapple and carrots and mix. Fold in walnuts or pecans. Heat oven to 350° and bake for 35 minutes. Use a 13 x 9-inch pan.
Place softened butter in bowl. Add peanut butter, sugar, vanilla and milk. Mix with electric mixer 2 to 3 minutes. If too thin add sugar, if too thick add milk.
Cut corned beef into small pieces. Mix all ingredients together. Bake at 350° for 1/2 hour to 45 minutes until it bubbles. Keep warm in a crock-pot. Serve with rye or pumpernickel bread.
Brown sausage; pour off excess fat. Add bell pepper, onion and one cup celery to sausage and saute. Set aside.
Cut bacon in thirds. Wrap bacon around water chestnuts and secure with toothpicks. Put on ungreased shallow pan. Bake at 375° for 1/2 hour. Drain. Mix ketchup, brown sugar and lemon juice. Pour over chestnuts. Return to oven (350°) for 10 minutes.
Mix ingredients together. This is easiest if cream cheese is room temperature or microwaved for approximately 45 seconds. Chill, then serve on crackers or with veggies.
Cream butter and sugar together thoroughly. Add vanilla, egg and blend in salt and oats. Chill several hours in refrigerator. Make small balls and place far apart on aluminum foil on cookie sheet. bake at 375° for 8 to 10 minutes, until brown. Slide foil onto rack and let cool. Cookies will then peel from foil. Makes 7 to 8 dozen.
Butter 1 1/2 quart casserole. Sprinkle bottom with a layer of cracker crumbs, then a layer of oysters. Add salt, pepper and butter. Arrange in alternate layers with top layer being crackers. Pour over the oyster liquor and milk.	Bake at 350° until golden brown.
Put first 5 ingredients in a bowl. Mix in another bowl the remaining 4 ingredients. Pour over vegetables. Toss and refrigerate. Drain before serving.
Make pound cake according to directions. Pour onto cookie sheet. Bake according to box directions. When complete, spread peanut butter over cake. Place in oven approximately 3 minutes (until peanut butter is slightly melted). Then pour chocolate chips over cake and spread evenly. (For easier spreading, place cake in oven until chips are softened.) Freeze around 2 hours.
In greased casserole, layer vegetables and rice in order given. Combine seasoning and tomato sauce; pour over all. Cover and bake at 350° for 2 hours. Good!
Preheat oven to 350°. Sift together flour, baking powder, baking soda and salt into a large mixing bowl; set aside. Cream shortening gradually adding 1 cup sugar; add eggs and beat until light and fluffy. Add flour alternately with milk, mixing well after each addition. Add vanilla and mix until well blended.
Mix thoroughly with hands. Dust molds (rubber) with granulated sugar. Press mixture into mold and turn out.
*Any type of salt crackers work. I use about 1 package of saltines for a large batch (crumble fine).
Mix together and bake in a 13 x 9 x 2-inch pan or loaf pans. While cake is baking, mix 1/2 box powdered sugar and lemon or orange juice to make thin icing. When cake tests done, take a meat fork and punch holes in cake. Pour icing mixture over cake for topping.
Rinse and dry chicken. Put	onion slices on foil. Season chicken and put on top of onions. Chicken should be skin side up. Make sure chicken is in a single layer and there is onion under all the chicken. Put vegetables to taste in packet.	Seal the packet, place on a bed of coals and cook for 25 minutes.
Cook water, syrup and sugar to 270°. Add raw peanuts and cook to 315°, stirring constantly so peanuts won't burn. Remove from heat and add vanilla and butter. Stir until butter is melted; add salt and soda. Stir briskly until foaming peak is reached. Pour quickly into large, buttered pans; let cool. Break into pieces. Store in an airtight container in a cool, dry place.
Dissolve Kool-Aid packages and sugar in water with ice. Add soda, the juices and ginger ale. Chill and serve.
Mix soups, broth and rice and put in 9 x 13-inch greased casserole. Season chicken with salt, pepper, paprika and garlic salt. Place on top of rice mixture. Melt butter and add lemon juice and sugar. Pour on top of chicken and rice. Bake at 350° for 1 1/2 hours.
Sift together the flour, salt, sugar and baking powder. Mix in margarine as for pie crust. Take out one cup of this mixture for topping. To remainder, add the eggs, milk and vanilla. Blend well and spread in a greased 13 x 9 x 2-inch baking pan. Spread fruit filling gently over batter and top with reserved crumbs.
Combine sugar, water and red cinnamon drops in 1 1/2-quart casserole. Cook about 3 minutes in Radarange oven. Core and pare apples. Stick 3 or 4 cloves into each apple. Place apples in the red cinnamon syrup. Cook about 7 to 8 minutes or until apples are tender but firm. Turn apples every 2 1/2 minutes. Cool apples in syrup before serving.
On the day before you undertake this operation, you must start the starter. So peel and finely chop the potato. Place in medium bowl and stir in the boiling water, cornmeal, sugar and salt. Cover and set aside overnight at room temperature.
Bring butter, cream cheese and eggs to room temperature, about 1 hour. Grease and flour 9-inch fluted tube pan. Set aside.
Mix and put in 2 greased loaf pans. Bake 40 minutes or longer at 350°; watch.
Spread half of the cornflakes mixed with margarine in bottom of greased casserole. Spread cabbage and onions over crumbs. Mix milk, soup, mayonnaise, salt and pepper and pour over cabbage. Spread cheese over soup mixture. Spread with remaining crumbs. Bake at 350°, uncovered, for 45 minutes.
Soak the ham overnight in enough water to cover it. Refrigerate. (This removes excess salt.)
Work butter and vanilla into other ingredients. Form into small balls. Bake at 300° for 8 minutes. Roll in 4x sugar.
Place ingredients in a large pot. Cover with water (about 6 to 8 cups). Cook on low heat several hours, being sure to add water if necessary.
Season hamburger with salt and pepper. Shape into bite-sized meatballs around cubes of cheese. Saute meatballs in skillet until brown on all sides; drain. Cook noodles using package directions. Place in lightly greased casserole. Stir in soups, Parmesan cheese and meatballs. Top with bread crumbs. Bake in 375° oven for 45 minutes. Yield: 4 to 6 servings.
Save half of dressing for top. Cook squash, onion and carrots until done. Add remaining ingredients. Put into casserole dish; sprinkle top with dressing. Bake at 375° until it bubbles.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper.
Place pecans in microwave dish. Place in center of oven. Cook on medium to high for 3 minutes, stirring once. Pour in bowl and add butter. Stir. Sprinkle with salt.
Combine sugar, milk and butter in large pan. Put on stove and bring to a boil. Boil for 9 minutes. Stir at all times. Take off stove and add Marshmallow Creme and peanut butter. Stir well; add nuts. Pour in a large buttered cookie sheet. Cut when cool.
Brown ground beef, drain. Mix in 1/2 jar picante sauce. On each tortilla, spread refried beans, a tbsp. of meat mixture, and a small amount of cheese. Roll up each tortilla and place in 9 x 13 inch pan. Spread remaining picante sauce over tortillas and sprinkle with remaining cheese. Bake 350° until cheese is melted and bubbly around edges.
The raccoon which makes free with the farmer's corn gets very fat in the fall, on the corn, apples and clover and makes delicious eating.	Though often thrown away because of the prejudice that many people have against wild meat.	First skin the coon carefully, then remove the layer of fat, which is often an inch thick and right under the skin.	This fat would	give the meat a disagreeable, oily taste, if left on. But it is nice and white and can be tried out the same as leaf lard, and used for soap.
Cook noodles as directed. Drain. Heat margarine and cream over low heat. Stir in cheese, salt and pepper. Pour sauce over hot noodles. Toss to coat. Sprinkle with parsley. Great with scallops or shrimp added.
Pour Hawaiian Punch into a punch bowl. Add sherbet. Pour ginger ale over the sherbet. Add ice and champagne, if desired.
Melt butter; add flour and nuts. Mix well in a buttered 9 x 13-inch pan. Spread evenly in bottom of pan. Bake at 250° about 15 to 20 minutes. Cool completely. Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled crust. Add strawberries and bananas together and spread on top of cream cheese mixture. Then spread strawberry glaze on top of that. Sprinkle with crushed pecans and chill.
Stir crushed strawberries and sugar until sugar is dissolved. Let stand 15 minutes. Re-stir. Add Certo. Put into pint containers. Refrigerate 24 hours. Freeze.
Mix cottage cheese with dry Jell-O. Add whipped topping and your favorite fruit. Good combinations are orange Jell-O with mandarin oranges, peaches or pineapple and strawberry Jell-O with fruit cocktail.
Combine soup, sour cream and hot pepper sauce. Add potatoes and onions. Toss to coat. Put into a 12 x 8-inch baking dish, arranging potato mixture. Sprinkle with cheese. Bake at 375° for 50 minutes.
Cook bacon. Reserve 1/4 cup drippings. Cook beans 10 minutes with drippings; drain. Add pepper and onions to beans. Mix lightly. Add mushrooms. Spoon into serving dish. Microwave cheese spread; pour over beans. Sprinkle with bacon and bake at 350°.
Mix the Dream Whip as usual; beat until fluffy. Cream together the powdered sugar, eggs and soft butter. Fold the pineapple and nut meats in gently with first mixture. Grease the dish; sprinkle with graham cracker crumbs, top and bottom. Refrigerate; ready to eat.
Cut bottom of lobster to the shell, but not all the way through. Cut all membrane from under lobster and discard. Break shell so lobster can butterfly, but not completely in half. Brush lobster with butter and place on grill, meat side down, for 2 to 3 minutes. Turn lobster over; brush again with butter and season with garlic salt or preferred seasonings. Cook 7 to 10 minutes, shell side down, or until done, depending on size and heat of grill. Lobster is cooked when meat turns opaque.
In a mixing bowl, put eggs, sugar, salt and milk. Mix together thoroughly. Dip bread slices in batter. Fry on lightly greased medium hot pan. Brown on both sides. Serve sprinkled with icing sugar and fresh strawberries for a special treat.
Preheat oven to 350°. Wash and place beef roast in medium size Reynolds oven bag, using instructions with bag. Bake for 1 hour. Peel and cube potatoes and carrots; peel and slice onion. Cut off tips of celery and cube. Open cooking bag and place potatoes, carrots, onion and celery in bag. Reseal and bake for an additional hour.
Preheat oven to 350°. Place chicken in baking dish. Pour 1/4 cup teriyaki sauce over chicken and put in oven. Check often and turn over several times to keep from drying out. Slice onions and bell peppers and put in preheated skillet with oil. Stir-fry vegetables until tender. Remove from heat. When chicken is done, serve chicken smothered with vegetables. May serve with rice.
Saute celery and onion in margarine. Combine sauteed mixture with shredded, cooked chicken, chicken soup, water chestnuts, mushrooms, mayonnaise and sour cream. Pour in prepared 10 x 15-inch pan. Top with Swiss cheese, crescent rolls, melted margarine and almonds. Bake at 375° until heated through and crescent rolls are brown.
Pour hot water over Crisco and sugar. Stir and cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water and stir in cooled mixture. Add beaten eggs and milk. Stir in 4 cups of flour and beat. Add enough flour to make a stiff dough. Place in large bowl that has been oiled. Brush with melted Crisco. Cover with damp cloth and chill. When ready to use, knead lightly with flour and then roll to 1/4-inch and cut in diamond shapes. Fry in hot oil about 3-inches deep. Drain on towel. Then shake in bag with powdered sugar. This also makes good rolls and keeps well in refrigerator for several days.
Place sausage pieces in crock-pot. Mix all other ingredients and pour over sausage. Start crock-pot on high, turn back to low for 4 to 6 hours.
Melt oleo and seasonings. Pour over corn, etc., mixture and mix well. Bake at 250° for 45 minutes.
Combine first five ingredients. Mix remaining ingredients. Stir well, until smooth. Pour over first set of ingredients and stir lightly until mixed well. Garnish with hard-cooked eggs.
In a crock-pot, put stew beef, potatoes, carrots and celery. Stir. Also add remaining ingredients. Stir occasionally until all beef is cooked through and potatoes and carrots are easy to cut. Start crock-pot early in morning to give stew beef plenty of time to cook.
Melt butter in baking dish. Mix flour, sugar and baking powder. Add milk and beat until smooth. Pour batter into baking dish. Spread pineapple over batter. Bake at 350° for 30 minutes or until brown.
Melt margarine. Stir in flour, salt and cayenne. Cook for 1 minute. Remove. Stir in milk until mixture is smooth. Cook over low heat, stirring until thick. Add cheese.
In large soup pan saute bacon, onion and celery until tender. Add cubed potatoes; cover with water and boil until potatoes are tender. Drain water until it covers potatoes. Add can of evaporated milk and butter. Mash potatoes and warm soup. Serve hot.
Stir together sugar and oil. Beat in egg. Add 1 cup sour milk (you can make sour milk by adding 1 tablespoon vinegar with 1 cup sweet milk; let set 5 minutes). Sift 2 cups flour and baking soda on top of mixture. Put 1/2 to 2 1/2 cups chopped rhubarb with flour. Then stir everything together. pour into greased 9 x 13-inch pan. Sprinkle cake with mixture of 1/2 cup sugar and 1 teaspoon cinnamon to make a coating before baking. Bake at 350° for 30 to 40 minutes.
Dissolve butter, syrup and sugar on medium heat. In separate bowl, beat eggs and mix with sugar. Add chopped pecans. Pour into unbaked pie crust and cook at 300° for 1 hour and 15 minutes.
Preheat oven to 350°. Boil or steam yams for 20 minutes or until barely tender. Drain and cool. Peel and cut to equal 1 2/3 cups. In shallow baking dish, place yams; sprinkle with brown sugar. Soften marmalade and mix with orange juice. Add sage and salt and pour over yams. Bake for 30 minutes.
Combine flour and salt. Work in shortening. Add vinegar and egg. Add ice water.
Dissolve yeast in 1/2 cup warm water. Combine next 4 ingredients in bowl; cool to lukewarm. Add yeast, egg and half the flour. Beat well. Add enough remaining flour to make soft dough. Knead lightly on floured surface. Place in greased bowl, turning to grease surface. Let rise, covered, in warm place for 1 hour or until doubled. Divide into halves. Roll each portion on floured surface to 12-inch circle. Cut into 12 wedges and roll up from wide end. Place on greased baking sheets. Let rise 30 minutes or until doubled. Bake at 400° for 15 minutes.
Season pork chops with garlic salt, onion salt and black pepper. Brown in small amount of oil, then remove and place in baking dish. Saute the onion and bell pepper in skillet, then add the soups and milk. Cook these together until mixed into a gravy, then pour over the pork chops and bake for about 1 1/2 hours at 375°.
Mix carrots, apples and raisins. Mix salad dressing and orange juice together and pour over other ingredients. Makes 6 servings.
Put the first three ingredients together like a pie crust. Keep out 3/4 of these ingredients. Add the remaining ingredients. Put into a greased pan. Sprinkle crumbs over batter. Bake 25 to 30 minutes at 350°.
Scald milk with bread crumbs, sugar, salt and oleo. Pour some of hot mixture into beaten egg yolks. Combine with other ingredients and pour in baking dish. Bake in 350° oven for about an hour or until pudding is firm.
Peel and cut up apples, oranges and bananas. Add orange juice and pudding; mix well and chill.
Cook onion in butter until tender. Add flour and salt. Cook until bubbly. Add milk. Cook and stir until thick and smooth. Add 1 cup cheese. Stir until melted. Add eggs, potatoes, ham and parsley. Pour into casserole dish. Sprinkle remaining cheese on top. Sprinkle with paprika. Bake at 350° for 40 minutes or may microwave.
Cook and drain beans. In buttered shallow baking dish, distribute 2/3 cup of package stuffing crumbs. Arrange beans in layer over crumbs, then scatter almonds.
Mix all ingredients together and pour into a greased muffin pan. Bake 15 to 20 minutes at 350°. Half of recipe makes 20 muffins.
Sift Fine Spun flour and other dry ingredients together. Cream sugar and other ingredients together and add to the dry, small amounts at a time. Fold in nuts and apples. Bake in greased 9 x 13-inch pan in 350° for 1 hour.
Combine all ingredients except cracker crumbs, mix well. Pour into casserole. Top with cracker crumbs. Bake at 375° for 30 minutes or until hot and bubbly.
Melt butter and oil in large skillet. Saute beef in batches over high heat, browning thoroughly. Add more butter and oil if necessary. Add salt, paprika, pepper, Kitchen Bouquet, broth and ketchup. Simmer until meat is tender (about 20 minutes). Combine flour and water; add to meat mixture; stir until thick. In a separate skillet melt butter and oil. Saute onions, garlic and mushrooms until brown (about 20 minutes over high heat). Add vegetables to meat. Simmer 5 minutes. Add sour cream and serve over rice or noodles.
Mix all ingredients together and pour into casserole dish sprayed with Pam. Bake at 350° for 1 hour.
Cream butter or margarine and sugar. Combine boiling water with baking soda; mix and let cool. Add eggs. Add buttermilk alternately with flour, Bran Flakes and All-Bran. Bake at 375° for 30 minutes.
Cook potatoes until tender and drain. Mash until smooth. Add other ingredients and beat until light and fluffy. Place in microwave. Heat through and through. No grease necessary except when using electric oven, then put in greased dish and heat at 350° until warm. This will stay good in refrigerator about a week.
Mix by hand. Bake at 350° for 60 to 70 minutes. Cool 15 minutes; loosen edges.
Cook onions. Drain well. Add celery soup and Cheddar cheese. Sprinkle almonds over top and bake 20 to 25 minutes in 375° oven.
Put eggs in double boiler, add vinegar and sugar. Boil and stir constantly until smooth. Lower heat and add butter, cool.
Combine sugar, syrup, salt, milk and 3/4 cup water. Bring to a boil. Cover. Cook for 2 minutes. Uncover and cook without stirring until a little ball forms in cold water. Remove from heat. Cool to lukewarm. Add peanut butter and vanilla. Beat until thickened and loses its gloss. Pour into buttered 8 x 8 x 2-inch pan. Cool and cut into 2-inch squares.
Cook lasagne; drain and rinse. Brown hamburger; drain and crumble. Grate cheeses, putting each in a separate bowl. In a large baking dish, start with lasagne, layering each item (lasagne, meat, cheeses and sauce), finishing with a layer of lasagne and remainder of Prego sauce. Top with sharp cheese. Bake at 300° for 40 minutes. Can be heated through in the microwave and is done when cheese topping melts.