HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix all ingredients, except raisins. In an 11 x 13-inch pan, sprinkle bottom evenly with the 3/4 cup raisins. Pour the ingredients over raisins. Place pan inside larger pan filled with 1 inch water. Bake at 350° for about 1 hour. Pudding will "set" after removal from oven. Don't overbake.
In electric skillet, heat 1/2-inch oil to 400°. In medium bowl with fork stir one tablespoon oil and rest of the ingredients until blended. Drop batter by heaping tablespoons into hot oil. Fry 3 to 5 minutes until browned, turning once. With slotted spoon remove fritters to paper towels. Drain. Serve with syrup or sprinkle with powdered sugar.
Place chicken pieces in greased 9 x 13-inch baking dish. Mix soups, broth and Veg-All. Pour over chicken. Mix remaining ingredients and pour over top. Bake at 350° for 45 minutes.
In a large skillet, cook onions in butter until soft and golden brown. Add beef and toss with a fork until red color disappears. Add salt, pepper, and rice. Mix well. Stir in peas, tomatoes, and cheese. Pour into greased baking dish and bake 15 minutes at 450°.
Soften ice cream and sherbet with wire whisk. Blend in milk. Add juice and ginger ale. Makes about 50 (5 ounce) servings.
Our sixth generation of cooks has already started thinking of cooking. Carole Underwood's four year old granddaughter asked her to make some Blueberry Muffins. Carole asked her granddaughter, Morgan, if she knew how and she replied, "Yes, me and mommie make them all the time; you take 4 pounds of water and mix it with 3 eggs and a box of sugar and cook it. That's all you do." Now how about that for a 4 year old?
Brown bacon and onion together. Mix with the rest of ingredients. Bake in a 400° oven until it bubbles, then bake at 325° until thick and liquid has cooked down. This will take at least 1 hour. Taste to see if mixture is sweet before baking. Also, it should have a dark red color.
Squeeze grated potatoes with your hands to remove as much liquid as possible. Stir remaining ingredients into drained potatoes. Heat oil (enough for 1/2-inch depth) in a frying pan. Spoon potato mixture by large tablespoons into oil and flatten each pancake with back of spatula. Fry until golden, then turn and fry on other side. Drain on paper towels and serve hot, with applesauce or sour cream.
Preheat oven to 375°. Combine flour, salt and soda in a small bowl. In a large bowl, cream the butter and sugars. Beat in eggs and vanilla. Gradually add mixture. Stir in chocolate chips and pecans. Drop by teaspoonfuls 2-inches apart on a lightly greased baking sheet. Bake 10 to 12 minutes. Makes about 6 dozen cookies.
Preheat oven to 375°. Over medium heat, saute onions in butter, slowly, until they are translucent and soft. Sprinkle flour over them, mix well and let cook a couple of minutes. Remove from heat and add egg yolks. Gradually stir in cream. Add salt, pepper and nutmeg. Pour into pastry shell. Bake 40 to 50 minutes or until filling is firm.
Mix potatoes, mayonnaise, cheese and onions. Put in buttered baked dish, 9 x 8-inches or 12 x 8-inches. Top with bacon and olives. Bake in 325° oven for 1 hour. Don't peel the potatoes; cook them whole and let cool. Substituting for Velveeta cheese is not recommended.
Mix all together; cook. Add water or whiskey as needed. Keep warm in crock-pot or skillet while serving.
Preheat oven to 450°. Sift dry ingredients into bowl. Cut in shortening until like coarse crumbs. Make a well; add milk all at once. Stir quickly with a fork just until dough follows fork around bowl. Turn onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2 inch thick. Dip cutter into flour; cut dough straight down. Bake on ungreased cookie sheet for 12 to 15 minutes.
Add spaghetti sauce and crushed tomatoes to a 5-quart saucepan and heat. Brown chopped meat in a skillet and drain. Saute chopped onions and chopped green peppers in heated corn oil. Add chopped meat, onions, green peppers, basil, Italian seasoning, crushed red peppers, bay leaves, garlic powder, salt and sugar to sauce and bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally. Serve over spaghetti.
Cook in a large pot over very low heat until syrup is thickened. To check syrup, dip spoon in syrup and let cool. Syrup should be thick enough not to pour off.
Line bottom of pie pan with crescent pie crust. Mix chicken, soup and peas and carrots.	Pour into pie crust. Top with another crescent pie crust. Bake at 350° for 30 minutes.
Mix and brown ground beef, salt, pepper, garlic powder, cayenne pepper and onion in a large saucepan. Add tomato juice and potatoes. Cook until potatoes are tender. Add rice, turn off heat, cover and let stand 15 minutes. If soup becomes too thick, you can add water or more tomato liquid. Makes 6 servings.
Mix flour, sugar and vanilla. Add 2 beaten egg yolks, sour cream and raisins. Stir well and cook over medium heat until thickened. Pour into 9-inch pie crust. Top with 2 egg whites (beaten until stiff). Bake at 400° until brown.
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Pat mixture lightly into ungreased 13 x 9 x 2-inch pan; build up slight edge. Bake for 10 minutes. Have apples ready, mixed with sugar and cinnamon (blend to create juice). Arrange apple slices on warm crust. Blend sour cream and egg; drizzle over apples to cover. Bake for 25 minutes at 350°, until edges are light brown. Do not overbake. Makes 12 to 15 servings.
Combine all the dry ingredients in double plastic food bag. Shake well. Prepare a 10 x 15 x 3/4-inch pan with Pam or wipe it well with oil. Run a cut-up fryer chicken under cold water and let excess water drip or put the wet chicken pieces into a colander and drain a few minutes. Dredge pieces in the flour mixture by placing each piece, one at a time, into the bag of seasoned flour and shaking it. Arrange the coated pieces, skin side up, on the prepared pan. Melt 1/4 pound butter or margarine and, using a soft bristled brush, dab the melted margarine over the floured surface skin side only, of each piece. When all of the melted margarine has been divided among all the chicken pieces, bake them, uncovered, without turning at 375° for 20 to 45 minutes or until golden brown and tender.
Form the meat then mix 1 can stewed tomatoes and 1 can tomato paste. Pour on top of meat. Bake at 350 degrees until brown on top.
Measure Bisquick in large bowl. Add remaining ingredients and mix together until well blended. Pour into greased loaf pan and bake for 30 minutes at 350° or until center tests done.
Mix sugar, cinnamon and salt with apples and set aside. Combine shortening, flour and salt in a bowl. Add enough to egg yolks to make 2/3 cup of liquid and add to pie crust mixture. Divide dough in half. Use a 17 x 11-inch cookie sheet and place 1/2 of dough on cookie sheet. Press with hand or roll with rolling pin until bottom and sides are covered. Sprinkle crushed cornflakes on dough. Add apple mixture. Roll other half of dough to fit the top. Press around edge with thumb. Beat egg whites stiff, spread over top of dough. (Do not add sugar to egg whites.) Bake 45 minutes in a 350° oven. Cover with thin powdered sugar frosting while warm. Makes 18 servings.
Mix flour and salt together. Gradually add water, a little at a time. Knead until dough is smooth and putty like. Roll dough about 1/4-inch thick. Cut out shapes. Bake on cookie sheet at 325° until light brown or let dry on screen for 48 hours.
Melt margarine; stir in sugar and coconut. Chill. Shape rounded teaspoons of mixture into balls. Flatten slightly. Indent center of each. Fill with melted chocolate. Chill until firm. Store in refrigerator. Makes approximately 3 dozen cookies.
Throw in a little hope, dreams, hugs and kisses. Mix well. Use daily. Don't let temperature get over 300°.
Mix ingredients well. Drop into hot broth, dipping spoon in hot broth each time.
Prepare cake mix as directed on box. Remove from oven. Spread crushed pineapple (juice and all) over cake. Mix pudding mix with milk and cream cheese. Spread over the pineapple and spread with Cool Whip. Top off cake with coconut.
Bring pineapple, sugar and water to boil. Dissolve jello into the hot mixture. Cool in refrigerator until it is the consistency of egg whites. Add cheese and nuts. Fold in the Cool Whip. Pour into bowl or mold; refrigerate until set.
Brown ground beef in a large Dutch oven; drain and add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer 1 1/2 hours, stirring occasionally.	Yield:	about 5 quarts. Great served with corn bread.
Blend butter and sugar thoroughly. Add eggs, one at a time, beating thoroughly after each addition. Add flour alternately with milk, beginning and ending with flour. Add vanilla and almond flavorings. Pour mixture in tube pan that has been thoroughly greased. Bake at 275° for 1 hour and 40 minutes.
Slice cucumbers thin. Add onions, garlic and salt. Cover with ice. Let stand 3 hours. Drain. Combine with remaining ingredients and heat to a boil.
Preheat oven to 350°. In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-inch pie plate. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices. Serves 6.
Mix flour and salt in a bowl. Rub in Crisco or margarine. Mix in fruit and sugar. Stir in beaten egg and milk. Make into soft dough. Roll out to thickness of 1/2-inch and cut in rounds with a 2 1/2-inch scone cutter. Place on greased baking sheet. Brush over tops with tablespoon of beaten egg. Bake in a 425° to 450° oven for about 10 minutes, gas oven 7 to 8 minutes.
Cut stem end off pepper. Remove seed. Cook peppers in enough boiling water to cover 5 minutes. Cook hamburger and onion in skillet until light brown. Stir in salt, rice and 1 can tomato sauce; heat thoroughly. (Save 1 can to go on top of peppers.) Stuff pepper with hamburger mixture. Stand upright in an ungreased baking dish. Pour tomato sauce over peppers. Cover and cook at 350° for 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.
Melt butter in broth. Add soup, then seasoned mix. Add chicken and sour cream. Add broth to chicken; mix if too thick. Butter baking dish. Bake at 350° for 30 to 40 minutes.
Mix everything, except butter, together. Pour in large casserole dish. Cut butter into small chunks on top of mixture. Bake for 45 minutes to 1 hour at 400°. Do not cover.
Combine all ingredients except Kisses and extra sugar. Shape dough into balls, approximately 1 tsp. Roll in sugar. Bake at 375° for 10 - 12 minutes. When done quickly top each with a Kiss pressing firmly into cookie.
Sprinkle dry jello over cottage cheese and Cool Whip. Drain oranges and pineapple. Add to cottage cheese mixture, then add marshmallows and nuts. Refrigerate.
Defrost Cool Whip. Put in a large bowl. Add crushed pineapple with juice and stir. Add the pudding and stir. Add the marshmallows. Stir and let sit in refrigerator until chilled (1 to 2 hours). Great all year long, especially good in summer.
Boil together butter, sugar, cocoa and milk. Boil 1 1/2 minutes. Take off stove. Add peanut butter, vanilla and oats. Spoon out on cookie sheet and let cool.
Place margarine, corn syrup and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Add Cocoa Krispies cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pan coated with cooking spray. (If mixture is too soft, refrigerate about five minutes.) Chill crust.
Combine all ingredients and spread in a greased 13 x 9-inch pan. Bake at 350° for about 25 minutes until golden brown. Cut into 2 x 1-inch pieces. Serve warm. Makes 4 dozen appetizers.
Heat pineapple, sugar and water to boiling point. Add cornstarch that has been dissolved in a little water. Cook until thickened. Add salt. Cool. Beat egg whites until firm. Fold into pineapple mixture. Pour into baked pie shell. Top with Dream Whip and nuts.
Preheat oven to 350°. Blend all ingredients in large bowl. Beat at medium speed for 2 minutes. Spread batter in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tests done with a toothpick. Frost when fully cooled with cream cheese frosting.
Mix well with mixer or blender. Refrigerate. Set out 30 minutes before serving to soften.
Fill a 1-gallon glass container with water. Put all ingredients in water and leave in the sun for 1 to 2 days, depending on sunshine.
Mix all ingredients and place in refrigerator overnight. Can be served on salad greens or in a bowl with Fritos or other dippers for hors d'oeuvres.
Mix all ingredients together except potato chips. Put in a greased casserole and top with crushed potato chips. Bake in a 450° oven until hot and brown on top.
Combine Karo, peanuts, water, sugar and salt. Microwave on High 5 minutes. Stir. Microwave 13 more minutes on High. Test with candy thermometer. If not to 300°, microwave on High for 60 seconds, then test again. Keep testing after every minute until it reaches 300°. Quickly stir in soda and vanilla until light and foamy. Turn out onto a buttered cookie sheet. Let cool and break into pieces. Store in a tightly covered container.
Combine flour, oatmeal, brown sugar, soda, salt and margarine. Press 1/2 of crumbs into a 9 x 13-inch pan and bake at 300° for 10 minutes. Take from oven and sprinkle chocolate chips (can add nuts also) over baked crust. Combine caramel syrup and 6 tablespoons flour, mixing well, and drizzle over chocolate chips. Sprinkle remaining crumbs over topping. Bake at 350° for 15 to 20 minutes or until golden brown. Chill bars.
Set oven to 350°. Melt oleo in brownie pan. Mix remainder in bowl; add oleo, then nuts. Spread in pan. Bake about 20 minutes.
Mix crushed wafers and melted butter; press into bottom of rectangle dish. Slice bananas lengthwise and cover bottom. Avoid overly ripe bananas. Use yellow skinned or green tipped. Mix together condensed milk and lemon juice; spread on top of bananas. Spread crushed pineapple on top of Eagle Brand layer. Cover with whipped topping (8 to 9 ounce is plenty). Sprinkle coconut, chopped nuts and arrange red cherries on top to designate serving size. Refrigerate until ready to serve. Easy, no cooking, pretty and good!
Beat together onion and sugar until sugar is dissolved. Add other ingredients. This is a thick dressing.
Heat oven to 350°. Grease and flour large sheet cake baking pan. Beat	sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally for 1 minute. Stir in dry ingredients. Stir in cinnamon, nuts and raisins. Pour into pan and bake approximately 35 minutes. Frost with cream cheese frosting or is delicious served with whipped cream.
Mix the first seven ingredients and stir in remaining ingredients. Bake at 300° on a greased cookie sheet for 20 to 30 minutes.
Take 1 cup friendly words, 2 cups heaping of understanding and 4 heaping teaspoonful of time and patience. Add a pinch of warm personality and a dash of humor. Measure the words carefully and the heaping amounts of time and patience. Keep temperature low; do not boil. Add a dash of humor and a pinch of warm spice of life. Serve in individual molds and garnish with smiles. This recipe never fails.
Drain mushrooms, reserving liquid. Brown mushrooms, beef and onion in shortening. Stir in flour and salt. Add mushroom liquid, water, 57 sauce and parsley; combine well. Simmer 15 minutes, stirring occasionally. Stir in sour cream. Serve immediately over noodles.
Place the apples on squares of pastry rolled to about 6-inches. Mix the water, sugar, cinnamon, nutmeg and margarine. Bring to a boil and cook 5 minutes. Pour over dumplins in pan and bake in oven at 375° until apples are done and dumplins are nicely brown. Dip sauce over them while baking.
Spray Dutch oven with nonstick coating. Brown meat. Stir in water, apple juice, undrained tomatoes, sauerkraut, onion, bouillon, pepper and garlic. Bring to boil. Reduce heat; cover and simmer 25 minutes, or until meat is tender. Stir in apple and simmer 5 minutes more. Yields 5 servings.
Put the egg in a cup. Add fruit juice to measure a cup. Combine oats, baking powder and salt. Combine honey, oil, juice, egg and dried fruit. Mix together until blended. Fill and slightly mound in greased muffin tins. Bake at 325° for 20 minutes or until done. Makes about 12 muffins.
Cook pork, veal, pork bones and onions in kettle with only 1 to 2-inches of water in bottom. Cook at least 3 hours or until meat begins to fall off. Cut meat from bones; save cooking water, at least 1 cup. Mix all ingredients along with dissolved gelatin in a large bowl. Pour into glass loaf pans and refrigerate 24 hours.
In a large Dutch oven, brown ground beef. Add onions and green pepper; cook until the onions are transparent. Add the rice, tomatoes, tomato sauce, water, seasonings and cabbage. Cover and bake at 375° for 50 to 60 minutes or until cabbage is tender. Yields 10 to 12 servings. Great casserole to take to a potluck supper!
Thoroughly blend butter, sugar and cake flour; spread in lightly greased 8-inch pan. Bake at 350° for 30 minutes. Beat eggs and brown sugar until thick; add sifted dry ingredients. Add nuts and coconut; spread over first mixture. Continue baking 30 minutes. Cut in squares and cool in pan. Makes 2 dozen squares.
Prepare macaroni and cheese dinner as directed on package, except use 2 tablespoons milk instead of amount required. Add 2 eggs; mix well. Spread over bottom and sides of greased 11 3/4 x 7 1/2-inch baking dish. Toss Swiss cheese with flour; add remaining ingredients. Pour over dinner mixture. Bake at 350° for 20 minutes. Cover loosely with foil; continue baking 20 minutes or until set. Let stand 10 minutes before serving. Makes 6 servings.
Let dough thaw and rise almost double in size. Brush 8 x 10-inch pan or 9 x 9-inch with 1 tablespoon of butter. Roll out dough on floured surface. Brush with 2 tablespoons of butter. Sprinkle with sugar, cinnamon and raisins. Roll up. Cut with a knife into 12 pieces. Place side up in buttered pan. Brush with remaining butter. Let rise 45 to 60 minutes. Bake at 350° for 20 to 25 minutes.
Peel and grate the fresh coconuts. In a saucepan, scald the milk and stir in grated coconut. Let stand until cold and squeeze the juice through a napkin. In a saucepan, add juice to the broth and bring to the boiling point. Beat egg yolks in a tureen and pour the soup over. Serve hot, decorated with toasted almonds. Makes 6 servings.
Cream butter and grated cheese. Add red pepper and flour. Put in cookie press and make sticks, 2 1/3 to 3-inches long. Bake at 400° until brown. Makes 100 sticks, 6-inches long.
In skillet brown ground meat; drain. Add taco seasoning and salt. Remove from range. Pour meat in flour tortillas; roll like burritos. Place in a baking pan. Set aside. In a large saucepan, pour tomato sauce, white onion and salt; cook on medium heat for 20 minutes. Pour over burritos.
Soften cream cheese by adding sugar and mayo. Add cranberries and pineapple; mix. Fold in Cool Whip. Pour in loaf pan lined with plastic. Put in freezer for 24 hours. Take out and put on dish. Apply extra Cool Whip as icing and re-freeze. Serve frozen.
Combine first 6 ingredients. Stir well. Rinse chicken with cold water and pat dry. Dip chicken in butter and dredge in cracker crumb mixture. Place chicken in 13 x 9 x 2-inch pan. Bake at 350° for 1 hour. Yield: 4 to 6 servings.
Slice potatoes in a 9 x 13-inch pan. Sprinkle with salt and pepper. Top with a layer of cheese. Place pork chops on top of cheese and season. (Optional: Add another layer of cheese.) Spread cream of mushroom soup over top. Cover and bake at 375° for approximately 1 hour, until potatoes and pork chops are done.
Add sugar, flour, salt, peaches and brandy to margarine in saucepan. Cook for about 4 minutes after it comes to a boil. Pour mixture into a greased casserole dish.
Cook pineapple, juice, 1/2 cup sugar and cornstarch in double boiler until very thick; stir constantly to prevent lumping. Remove from heat and cool. Beat egg whites to a soft peak, adding 4 tablespoons sugar gradually. Fold into cooled filling gently. Pour into graham cracker pie shell. Top with Cool Whip and sprinkle with coconut.
Beat cream cheese, margarine,	milk and vanilla until creamy. Stir in powdered sugar until smooth.
Freeze the candy bars. Beat the eggs by hand until fluffy. Slowly add sugar. Mix in remaining ingredients. Pour mixture into an ice cream maker and freeze. (Follow maker's directions.) While ice cream is freezing, break candy bars into small pieces with a knife handle. When ice cream is done, add candy pieces and mix well. Store in freezer. Makes 1 quart.
Scald milk and 1 cup sugar, then mix 1 cup sugar, flour, salt and eggs with 2 cups cold milk. Stir into boiling milk; stir until it boils again over low heat to prevent from sticking. Add vanilla and cream; add enough milk to fill freezer can. Very good and smooth ice cream.
Drain vegetables well. Mix all ingredients together. Pour into baking dish. Melt 1/3 cup oleo, then mix with crushed Ritz crackers and cover vegetables in casserole. Bake 45 minutes at 350°.
Slice wieners. Set aside. Mix cranberry sauce and barbecue sauce in crock-pot. Let get hot. Add wieners. Let simmer 30 minutes.
On an 8-inch round tray, spread cream cheese, then spread seafood cocktail sauce. Add cheese, shrimp, olives and tomato.
Mix all ingredients together. Spread on 11 x 7-inch greased and floured cookie sheet. Sprinkle sugar on top. Bake 9 minutes at 375°. Cool; cut into bars.
Cream the butter and sugar. Add eggs one at a time; beat well after each one. Alternately add the flour and whipping cream. Grease cake pan with Crisco. Place in cold oven and cook 1 1/2 hours at 325°.
Cream butter and sugars. Beat in eggs, 1 at a time, until light and fluffy. Add oil, vanilla and lemon peel. Beat until well mixed. Combine dry ingredients and add to creamed mixture. Mix well. Wrap and chill for several hours. Divide dough into thirds. Refrigerate portions until ready to use. Form cookie by rolling teaspoon of dough into balls. Flatten with a glass that has been set in sugar. Bake on greased cookie sheet at 350° for 10 minutes. Let set for 2 minutes before removing to cool. Makes 7 dozen.
Stir together peanut butter, 1/2 c. margarine and powdered sugar. Mixture will be stiff. Press into 9 inch square pan. Spread topping over top of peanut butter mixture. Refrigerate to set chocolate topping. Cut into small squares.
Add garlic and sausage to a large saucepan and heat over a moderate flame. Saute until the garlic is tender. Drain any excess oil. Add the butter. When melted, add the parsley and green onions. Stir well and let the vegetables cook down, about 10 to 15 minutes. Add the shrimp, sprinkle with lemon juice and blend well with the other ingredients in the saucepan. Stir in the heavy cream and let the ingredients simmer for 5 minutes or until the shrimp are fully cooked and bright pink.
Saute rice, onion and pepper in vegetable oil. When rice is golden brown, add water and tomato sauce. Add salt, sugar, lemon juice and black pepper. Bring to a boil. Turn heat to low and cook slowly for 5 minutes while covered with lid.
Brown ground beef, onion and green pepper. Drain fat. Stir in tomato sauce, beans and seasonings. Simmer while preparing crust. Spread crescent roll dough in ungreased 9-inch pie pan and up the sides.
Chop 1 onion, olives and grate cheese. Set aside. Fry beef, 3 onions and peppers together. When onions are coked, drain and put into boiling pot with tomato juice, olive juice, tomato sauce and chili powder. Boil until blended. While this cooks, warm tortillas over low open fire.
Preheat oven to 325°. Grease cake pin. Combine all ingredients except nuts until creamy. Sprinkle all the nuts on bottom of cake pan and add the mixture. Bake for approximately 55 minutes.
Drain clams, reserving liquid. In saucepan, cook clams, garlic and parsley in margarine a few minutes. Stir in soup, milk, clam liquid and cheese. Cook over low heat for 10 minutes. Stir occasionally. Serve over hot, cooked pasta.