HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, milk and sour cream until foamy. Add salt and pepper to taste. Melt oleo in 9 x 13-inch pan. Pour in egg mixture. Top with shredded cheese. Bake 45 minutes at 375°.
Mix first 4 ingredients well. Dust raisins and nuts with a little flour; add all dry ingredients, raisins and nuts to first mixture. Add vanilla. Bake in greased and floured 9 x 5-inch loaf pan at 350° for 45 minutes to 1 hour. Test for doneness.
Dissolve orange gelatin in boiling water. Stir in frozen orange juice until completely dissolved. Add drained orange sections and crushed pineapple. Freeze until set, about two hours. One hour before serving, combine lemon instant pudding mix with one cup cold milk; fold in Cool Whip. Spread evenly onto gelatin and store in refrigerator until ready to serve. Serves 12 -15 Use 13 x 9 x 2 inch dish.
Combine the flour and sugar. Boil the oleo, cocoa, oil and Coke. Pour over the flour mixture. Add the salt, buttermilk, eggs, vanilla, soda and cinnamon. Mix together and pour in well oiled pan. Bake at 400° for 15 minutes.
Preheat oven to 350°. Grease and flour Bundt pan. Mix eggs, sugar, oil and vanilla; beat. Stir in apples and pecans. Sift dry ingredients and add. Pour into prepared pan. Bake at 350° for 1 hour or until tested done.
Brown ground chuck; add onion, bell pepper and salt; drain. Add remaining ingredients. Let	cheese	melt, then cool. Fill hogie	buns (or hot	dog buns) and wrap in foil. Bake 40 to 45 minutes at 400°. Can be frozen before baking.
Dissolve Jello in hot water. Cool at room temperature. Mix remaining ingredients together. Pour into Jello mixture. Pour into salad mold. Chill until firm. (Serves 6-8.)
Slice cabbage. Mix all ingredients together and add to the cabbage. Thin the mayonnaise with the beaten egg white and add to the slaw. (A little vinegar and/or sugar may be added according to your personal taste.)
Mix all ingredients well. Spoon into sprayed muffin pan. Bake at 350° for 25 to 30 minutes.
Mix flour, baking soda, baking powder, sugar, salt, currants, raisins and caraway seed. Add buttermilk and eggs. Beat with a fork and stir into dry ingredients. Bake 1 hour at 375°. Makes 2 large loaf cakes.
Mix all together and serve. Can make ice ring using punch, orange slices and maraschino cherries.
Prepare molding pans by putting waxed paper in them so that the ends of paper are above pans. Cut all fruit into smaller pieces. Crumble Ritz crackers. Chop nuts. Mix all ingredients except milk and marshmallows well. Heat water and stir in marshmallows to melt them. Then add dry milk and remove from heat. Pour over the other ingredients and mix well. Press cake mixture tightly into round angel food cake pan or small loaf pans. Allow to dry overnight. Remove from pan(s) and allow to air dry a few more hours or a day with bottom end(s) turned up. This can be frozen then.
Wash, cook and drain spinach. Beat eggs. Add butter, flour, milk, salt and baking powder. Stir in cheese, onion, spinach and mushrooms. Put mixture in a greased 9 x 13-inch pan and level mixture. Bake at 350° for 35 minutes. Remove from oven and cool for 45 minutes. Cut into bite size squares.
Cook noodles according to directions on package. Saute onions and green pepper in butter. Add mushrooms, soup, milk and basil; mix well.	Layer noodles, cheeses, chicken and sauce one-half at a time in 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Let stand for 10 minutes before serving. This	is an excellent	dish to freeze; simply remove from freezer and place directly in oven. No need to thaw first.
Combine flour, fennel and salt in bowl. Preheat oven to 350°. Cut butter and shortening into pieces and add to flour. Use pastry cutter to cut to coarse texture. Add ice water, 1 tablespoon at a time, and toss with fork until mixture forms a ball. Makes 2 balls. Cover with plastic wrap and chill for 30 minutes.
Wash green tomatoes and chop in food processor, enough to make 2 cups. Boil sugar and chopped tomatoes 2 minutes, stirring occasionally. Add jello; dissolve. Put into hot jelly glasses. Put 1/8 inch paraffin on top. Tastes like raspberry jam.
Melt caramels, milk and margarine in double boiler. Remove and add pecans and vanilla. Drop on buttered wax paper. Chill in refrigerator. Dip in chocolate and paraffin melted together. Chill again on wax paper. Enjoy!
After following instructions in Proverbs 23:14, pour batter into well-greased loaf pans and bake 50 minutes in preheated oven. Cool and slice after a few John 11:9.
Combine spinach, Pace picante, cheese, pecans, oil and garlic in blender or food processor and process until smooth. Toss spinach mixture with hot cooked pasta. Sprinkle with additional chopped pecans. Yields 4 to 6 servings.
Bring syrup, margarine, nuts and cinnamon to a boil. Cook and stir about 30 seconds. Pour into small baking pan. Arrange biscuits in pan. Bake at 450° for 8 to 10 minutes or until golden brown. Invert at once onto a serving plate. (Please be very careful; this is a hot sugar syrup mixture and you can get a severe burn if it drops on your fingers.) If you don't want to invert it, have an adult do it for you. Yields 10. Be careful; be safety conscious!
Cut wieners into bite size pieces. Heat sauce and wieners thoroughly in crock-pot or saucepan on low. Serve warm from dish or on toothpicks. Excess sauce can be refrigerated and reused.
Peel and cut apples into bite size pieces; add next 5 ingredients. Mix mayonnaise, sour cream, sugar and vanilla. Pour over apple mixture and mix well.
Put the potatoes, soup and onion in covered casserole dish. Microwave for 16 minutes, or until vegetables are tender. Add the remaining ingredients to the potato mixture. Put all in crock-pot and heat.
Place ham on a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, at 350° for 1 hour. Stud ham with cloves, if desired. Combine orange juice concentrate, brown sugar and mustard. Brush on ham. Bake, uncovered, 30 minutes to 1 hour or until thermometer registers 140°, basting occasionally. Yields 12 to 16 servings.
Mix together mustard, mayonnaise, Worcestershire sauce and onions. Slice rolls in half. Spread mustard sauce on bottom layer. Top with ham slices. Top ham with cheese. Replace top of rolls. Place back into foil pan. Slice in 12 sandwiches. Bake at 400° for 8 to 10 minutes or until heated and cheese melts.
Mix together shortening, 1 cup sugar, flour, baking powder, salt and milk. Pour into 13 x 9-inch pan. Mix berries, 1 cup sugar and boiling water. Pour over batter mixture to cover. Bake at 375° for 35 minutes.
Combine first 7 ingredients and mix well. Mix rice, onion, butter and oil in 1 cup of hot water. Cook rice mixture approximately 15 minutes.
Put everything in a large pot. Cook slowly until tender. Wash and scald 9 pint jars and lids. When vegetables are tender, put in jars and seal while hot. Makes 9 pints.
Boil squash until tender and drain. Mix all ingredients together in a casserole dish. Add melted stick of butter. Pour on extra cup of stuffing on top after mixing or crushed Ritz crackers. Bake at 400° for 25 minutes.
Skin and slice 6 large, ripe and firm tomatoes. Slice 1 large green pepper into strips; slice 1 red onion into rings. Place in bowl. Mix remaining ingredients, except cucumber. Place over heat; bring to boil. Boil furiously only 1 minute. Pour over tomatoes while hot. Cool. Just before serving, add 1 peeled and sliced cucumber.
Prepare cake mix as directed. Pour into a 9 x 13-inch greased cake pan. Mix Ricotta cheese, sugar, eggs and vanilla; beat until smooth. Spread evenly on top of cake batter. Bake for 1 hour at 350°.
In a medium-sized skillet or saucepan, lightly saute the onion, celery, green pepper and mushrooms; set aside.
Put all ingredients in a crock-pot. Add water to cover beans (about 7 cups). Cook about 8 hours on high in crock-pot.
In large bowl, combine first 6 ingredients. Beat eggs. Add to spice mixture. Mix dry ingredients together. Slowly add to spice mixture. Beat 5 minutes. Add pineapple, squash and nuts. Fold in. Pour in large, greased tube pan. Bake at 300° for 55 minutes. Cool. Frost with Buttercream Frosting or your favorite frosting.
Prepare frozen juices as labels direct. Pour over ice in a large punch bowl. Add ginger ale. Top with pineapple chunks and cherries.
Heat oven to 325°. In a 13 x 9-inch baking or roasting pan, add onion recipe soup mix blended with water. Add brisket, turning to coat with soup mixture. Loosely wrap with aluminum foil and roast 1 hour. Add potatoes and carrots; toss to coat with soup mixture. Reseal foil and continue roasting 2 hours or until brisket and vegetables are tender. Thicken gravy if desired.
Beat cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling before serving. Refrigerate leftovers.
Combine all ingredients; chill well. Continue as normal for hand or electric ice cream freezer. Makes 2 1/2 quarts.
Brown meat in oil with garlic. Stir in onion soup, water, tomato paste and sauce, salt, oregano and sugar. Cover and simmer for 30 minutes. Cook noodles. Rinse with cold water. Arrange alternate layers of meat sauce, noodles, cottage cheese and Mozzarella cheese in a casserole. Repeat layers, ending with meat sauce and Parmesan cheese. Bake at 375° for 20 minutes, or 350° for 30 minutes or until Mozzarella is melted. Yields 6 servings.
Mix coconut and pecans. Put in greased 9 x 13-inch pan. Mix cake by directions on box. Pour on coconut and pecans. In saucepan, heat margarine and cream cheese until mixture is warm enough to stir in confectioners sugar. Spoon on top of cake mixture. Bake at 350° for 35 to 40 minutes. Don't cut until it is cold.
Combine ingredients and shape into shells. Bake at 325° to 350° until brown.
Cream together vegetable shortening, margarine and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift together flour and baking powder. Add small amount at a time to creamed mixture, alternating with the 1/4 cup milk. Mix well. Add vanilla and undrained pineapple. Blend well. Pour into greased and floured 10-inch tube pan. Place in cold oven. Set temperature at 350° and bake 1 1/2 hours or until done to the touch. Remove from oven. Let stand 10 minutes. Remove from pan and pour icing over while still hot.
Combine in container with lid and shake vigorously. Keeps about 2 weeks in refrigerator.
Beat potatoes, cream cheese, sour cream, salt, pepper and garlic at high speed until smooth. Stir in chives. Spoon into greased baking dish. Sprinkle with 1/2 teaspoon paprika. Dot with 1 tablespoon butter. Bake at 350° for 30 minutes.
Mix oleo, powdered sugar and vanilla. Add flour and nuts; mix well. Refrigerate, chill, shape into balls. Bake on ungreased cookie sheet at 350° for 10 minutes. Cool. Shake gently in paper bag with powdered sugar. Store in closed container.
Bake pie shell (or use graham cracker crust). Mix peanut butter and powdered sugar. Press all but a little of this mixture into pie shell. Make pudding by instructions on box. Pour into shell. Let set. Top with Cool Whip. Sprinkle remainder of powdered sugar and peanut butter on top.
Prepare noodles as label directs. Meanwhile, in 3-quart saucepan over medium heat, in hot salad oil, cook celery and onion until tender. Preheat oven to 350°. Stir undiluted soup, milk, and mayonnaise into vegetables in saucepan. Drain noodles; add, with tuna and tomato chunks, to saucepan and toss to coat. Spoon mixture into deep 2-quart casserole. In 1-quart saucepan over low heat, melt butter. Tear bread into small pieces and toss with melted butter. Sprinkle bread crumbs over noodle mixture. Bake casserole 30 minutes or until hot. Makes 6 servings.
Put all ingredients in a mixing bowl and mix well. Put in a 9 x 9-inch pan. Bake at 350° for 30 minutes.
Cut the 2 frozen dough into 96 pieces. Mix the next 5 ingredients together (not the bread dough). Dip bread dough into egg mixture; drop into an angel food or Bundt pan. Let rise overnight. Bake at 350° for 25 minutes.
Pour mixture over potatoes and toss to coat. Bake at 350° for 1 hour or until done. Stir occasionally to absorb liquid.
Lay broccoli in greased 13 x 9 x 2-inch dish. Place chicken pieces on top. Combine soup, mayonnaise, lemon juice and curry and mix well. Pour over chicken and sprinkle with cheese. Combine bread crumbs and melted oleo and sprinkle over top. Bake in 350° oven for 30 minutes. This serves 6. Fluffy rice is an excellent accompaniment.
Cook sugar, milk and cocoa 1 minute. Cool and add margarine and vanilla and beat until spreading consistency.
Drain pineapple and add juice to vanilla pudding mix; mix well. Add pineapple chunks, fruit cocktail and bananas. If more liquid is needed, add some fruit cocktail juice. Chill in refrigerator.
Mix all ingredients together. Pour in pan that has been greased and dusted with corn meal. Bake in oven at 425° until brown.
Mix together and place on bottom of buttered pan. Place raw chicken pieces on top, any number can be used. Sprinkle with dry onion soup. Cover tightly with foil. Bake 2 hours at 350° or until done.
Throw together the butter or margarine and flour. Mix until smooth. Add mushroom soup, mushrooms and cheese; mix until smooth. Add 2 tablespoons or more of cooking sherry. Add shrimp or lobster; sprinkle with parsley. Add a dash of garlic powder. Serve on hot rice or pastry shells. Simple and excellent.
Saute bacon and onion in large kettle. Drain seafood; add liquid, potatoes and water to onion and bacon. Cook until potatoes are tender, 10 minutes. Just before serving, add seafood, milk, salt and pepper. Heat to boiling, stirring occasionally. Serve immediately. Serves 4 to 6.
Wash cauliflower and cut flowerets in bite-size pieces. Layer lettuce, onions, cauliflowerets and bacon. Mix mayonnaise and sugar well. Spread over top to edge of bowl. Sprinkle with Parmesan cheese; then cover tightly. Refrigerate overnight and toss gently before serving. Serves 8.
Mix all ingredients very well and knead well. Let it stand, covered, for 2 1/2 hours. Let the oil get hot on high heat. Add a dash of baking soda to the falafil with tablespoon water. Mix well. Shape into small circles; pat with the palm of your hands, then fry in oil for 3 minutes on each side or until brown. Drain. Serve with pita bread, chopped parsley, pickles, tahini, chopped tomatoes.
Cook bacon first. In large skillet, saute bacon, mushrooms, onion, salt and pepper for 5 to 8 minutes. Stir in cream cheese; set aside. Cut crust off of bread and roll bread with rolling pin to 1/4-inch thick. Spread about 2 tablespoons of mixture over each slice of bread. Roll and use toothpick to hold in place. Refrigerate about 1 hour. Cut into 1-inch bites. Place on cookie sheet. Brush with butter. Bake at 375° for 10 to 15 minutes!
Cook sugar, milk, margarine and cocoa for 2 minutes. Start counting the time when margarine is melted and starts to boil. Let boil for 2 minutes. Remove from heat and add oats, vanilla and peanut butter (crunchy or smooth). Beat until blended. Spoon onto waxed paper.
Cream butter; add sugar and continue to beat until light. Add vanilla and sifted flour. Mix well and fold in chopped nuts. Shape into small balls on an ungreased baking sheet and bake in 350° oven for 15 to 18 minutes, until light, light brown. Roll in confectioners sugar. Makes 3 dozen cookies.
Fill square baking dish with sliced apples. Mix together the ingredients and spread over apples. Melt butter and pour over apples. Bake at 350° for 45 minutes or until done.
Prepare noodles. Combine corned beef, mushroom soup and milk. Mix with noodles. Pour into casserole dish. Top with bread crumbs. Bake at 350° until bubbly.
Grease a 9 x 13-inch pan. Preheat oven to 325° for glass dish and at 350° for metal pan.
Melt butter and brown sugar in 9 x 9-inch pan. Lay peaches on brown sugar mixture. Pour batter over peaches. Bake at 350° for 45 minutes.
Place cake mix and pudding in a large bowl. Add eggs, oil, boiling water and poppy seed. Place in 2 loaf pans. Bake at 350° for 45 minutes or until done. This bread freezes well.
Oil potatoes lightly and bake at 350° until soft. Peel. Cream potatoes; remove strings (fibers). Add other ingredients. Blend until smooth. Pour in greased pan. Bake at 350° for 30 minutes. Best if topped before baking.
Put sugar, milk, butter and cocoa into pan. Bring to a boil until it forms a soft ball. Remove from heat. Add oatmeal, peanut butter and vanilla. Let stand 1/2 hour until dry.
Mix together. Put in greased 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes.
Add pineapple, fruit cocktail, oranges and bananas to instant pudding. Chill. A great brunch salad when fresh fruit is not in season. Serves 8 to 10.
Drain pickles. Slice into a large bowl. Add sugar and oil. Stir occasionally until sugar dissolves. Rinse jar and return pickles and syrup to jar. Refrigerate until crisp (about 2 days).
Combine all ingredients except breadsticks; mix well. Place dough on cookie sheet according to package directions. Spread lightly with margarine mixture. Bake at 350° for 15 to 18 minutes or until lightly browned. Serve with remaining margarine mixture. Makes 8 breadsticks.
In baking dish, break up bread slices. Brown sausage slightly, drain. Spoon sausage over bread. Sprinkle Cheddar cheese over bread and sausage. Beat eggs; add milk, dry mustard, salt and pepper. Mix well. Pour over mixture.
Saute mushrooms in butter. Add onion and tomatoes; simmer 10 minutes. Blend cream and flour and add along with sherry, Worcestershire, salt, pepper and paprika to taste. Add shrimp and put in large buttered casserole. Top with crumbs and bake in 350° oven until brown, 20 minutes. Serves 8.
Mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Set aside. In another bowl, whip egg whites and cream of tartar until a very stiff peak forms. Set aside. To the dry ingredients, add oil, water, vanilla and egg yolks. Mix until smooth. Pour egg whites into yolk mixture, gently folding with rubber scraper until blended. Bake in 10-inch ungreased tube pan at 325° for 55 minutes. Towards last heat at 350° until done. Invert, let cool. Stays moist.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover, chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet and flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes about 7 dozen.
Scramble sausage in a large skillet and cook almost done. Chop green peppers and onions; cook until done. Add corn, diced tomatoes, Mrs. Dash seasoning and salt and pepper to taste. Simmer for 10 minutes. Best served with cornbread.
Seed pepper and cut into chunks. Set aside. Heat oil; add eggplant, zucchini, peppers and onions. Cook until barely tender. Drain vegetables on paper toweling.
Beat together eggs, sugar, milk and flour. Fold in diced rhubarb. Put into pastry-lined 9-inch pie pan. Sprinkle nutmeg on top and dot with butter. Bake at 375° for 1 hour.
Mix flour, soda, salt, cinnamon and sugar in a large bowl and make a well. Place strawberries with juice, eggs, oil and pecans in the well and stir until moistened. Pour into loaf pans that have been greased and floured. Bake at 350° for 60 minutes. Cool 30 minutes before removing bread from pans. This bread freezes well.
Mix and roll into balls. Press flat with glass or hand. Decorate. Bake 8 minutes at 350°.
Melt butter in baking dish. While the butter is melting, mix together sugar, flour and milk. Pour batter into melted butter and add any kind of fruit. Bake at 450° until done.
Preheat oven to 350°. Sift flour, baking powder and salt; set aside. Mix sugar and Crisco until creamy. Add eggs, milk, flour and vanilla. Beat until mixture is creamy. Pour into two 9-inch cake pans. Bake 30 minutes or until bounces when touched.
Cut margarine into flour until it is very fine. Add water; beat it until it forms a ball and leaves the sides of the bowl. Take this ball and divide it in two parts. Use ungreased cookie sheet. Press this mixture onto cookie sheet, making two sections, 3 x 12-inch. Make these two sections 3 inches apart on the sheet.
Grate or melt cheese. Mix all ingredients together, using your hands. Roll into small balls. Place on ungreased baking sheet, not touching. Bake at 375° for 12 to 15 minutes.
Mix together all ingredients. Pour into baking dish for muffins. Bake at 350° for 15 minutes.
In large bowl, mix together flour, sugar and shortening. Make a hole in center. Pour in molasses. Add spices, salt and soda. Blend well. Add hot water. (Add more flour if necessary to form a soft dough.) (These ingredients should all be mixed by hand.) Refrigerate overnight before baking. Roll out a fist sized ball of dough on floured surface. (Should roll very thin.) Cut with assorted cutters. Bake at 325° for approximately 3 to 5 minutes.
Grease 1 1/2-quart mold pan with margarine. Saute onion and garlic in margarine until golden. Dissolve starch in bouillon and add to saute. Cook until thick and smooth. Cool slightly. Beat egg yolks until light. Stir yolks, broccoli and walnuts into saute mixture. Beat egg whites until stiff in separate bowl. Fold into broccoli mixture. Spoon into mold. Bake 30 to 35 minutes or until firm at 350°. Wait 5 minutes after removed from oven before unmolding. Serve.
Melt butter in 4 qt. casserole dish. Mix corn, flour, sugar and salt. Add eggs and beat until mixed. Add half and half. Pour into butter in casserole dish. Bake at 350 degrees 30-40 mins. or until knife inserted in center comes out clean.
Cut eggs in half lengthwise. Remove yolks. Save whites. Whip egg yolks and remaining ingredients until smooth. Refill whites with egg yolk mixture. Sprinkle with paprika.
Skin chicken and stew.	Cool and remove bone and cut into small pieces; set aside. Melt margarine and add stuffing mix; stir well. Place	half of stuffing mixture in bottom of 13 x 9-inch dish. Put	cut-up	chicken pieces on layer of stuffing.
Mix well. Drop by teaspoonfuls onto a cookie sheet. Bake at 350° for 20 minutes.
Spray 9x13 pan. Cube bread and put in bottom of pan. brown meat, drain. Add mushrooms & pimentos. Beat eggs, milk, mustard, and salt with beater. Put cheese on top. Add milk-egg mixture on top. Cover with foil & refrigerate over night. Next morning, mix 1 can mushroom soup & 1/2 can milk. Spread over top. Bake at 300° for 1 1/2 hours. Let cool before cutting. Do not cover when baking. Cut into squares.
Heat oven to 425°. Grease 8-inch cast-iron skillet. Mix cornmeal, flour, baking powder, salt and sugar. Add and beat until smooth the eggs, melted shortening and milk. Pour into heated skillet and bake 20 to 25 minutes until brown.
Sift together first 4 ingredients. Add milk, beaten egg and oil all at once. Add an optional 1 to 1 1/2 cups raisins or dates (water poured over raisins and cooled before adding to dough) or 1/2 cup grated cheese for making cheese buns. Stir this mixture with a fork just until mixed and not a second longer. Turn out onto a floured board. Sprinkle a little flour on top and on hands and knead just until it stops being sticky, no longer. Cut into 12 biscuits and place on a floured cookie sheet. Bake 10 to 12 minutes in 450° oven.
Blend lemonade, pineapple and strawberries for 7 minutes until smooth. Combine with ginger ale and pour over crushed ice. (May mix fruit in advance. Cover and store in refrigerator.) Combine with ginger ale just before serving.
Mix in a large bowl the peanut butter, 10x sugar, 1 stick melted butter (or margarine) and graham cracker crumbs. Press mixture into an 8 1/2 x 11-inch pan. Melt chocolate chips and 1/2 stick butter together, then spread over peanut butter mixture. Refrigerate 1 hour. Slice into squares.
Brown beef and onion in a large pot. Add all other ingredients and simmer for 25 minutes. This makes a hearty meal, especially when served with hot cornbread and a salad.