HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Grease and flour one 8 1/2 x 4 1/2 inch loaf pan. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar and oats. Add apple, nuts, raisins, eggs, milk and oil. Blend until dry ingredients are moistened. Bake for 55 to 60 minutes, or until done. Cool on wire rack.
Cook broccoli; place in casserole. Sprinkle remaining ingredients. Sprinkle with salt and pepper. Ingredients may be layered. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Shake flour in 1 (14 x 20-inch) oven bag. Place in baking pan. Add undrained tomatoes, soup mix, water and pepper to bag. Turn bag to coat beef with sauce. Arrange ingredients in even layer. Close bag. Cut 1/2-inch slits in top. Bake until beef is tender, 40 to 45 minutes. Makes 4 servings.
Start oven at 300°. Grease loaf pan and line with wax paper. In a large mixing bowl, combine nuts, dates and cherries. Sift flour, sugar, baking powder and salt over fruit-nut mixture and mix about with your hands until all ingredients are well coated. Beat eggs until frothy, then add vanilla. Pour mixture over fruit and nuts. Put in loaf pan and bake 1 hour and 45 minutes.
Sift 6 cups flour with salt and spices. Cream shortening and sugar. Add egg and beat until light. Add molasses and vinegar, then dry ingredients. Lastly, add soda dissolved in hot water. Cool and then drop by small tablespoon. Sprinkle with sugar. Bake at 350° to 375° for 8 to 10 minutes. Cool on rack.
Brown hamburger. Mix together the remaining ingredients and cover with water. Cook 2 to 3 hours until thick.
Butter pan. Mix first 3 ingredients and pat out in bottom of pan. Mix rest of ingredients and pour over first layer. Bake about 30 minutes at 350°. Sprinkle while hot with powdered sugar.
Blend all ingredients until potatoes are finely grated and turn into buttered casserole. Bake in a 350° oven for about an hour. If this seems too big a load for your blender, blend 2 cut potatoes and 1/2 cup milk first; turn into casserole. Blend other ingredients and mix.
In a large skillet, saute onions, garlic and celery until tender in butter. Add flour and cook and stir until lightly browned. Add water, tomato juice, Worcestershire sauce, pepper sauce and salt. Simmer, uncovered, stirring occasionally 25 minutes or until sauce is almost of desired consistency. Add shrimp and continue cooking 15 minutes. Serve with parsley rice. Serves 4 to 6.
Mix crumbs with butter. Press into an 8 inch pie pan. (Save a few crumbs to sprinkle over the top when done.)
Cream the butter and peanut butter together. Add sugar gradually. Add egg and beat well. Add remaining ingredients that have been sifted together. Mix thoroughly. Mold into balls using rounded teaspoonful of dough. Place on lightly greased baking sheet. Flatten with fork (crisscross). Bake 12 to 15 minutes in a 375° oven.
Mix applesauce with cinnamon and cardamom; chill. Whip sour cream until fluffy; fold in honey and orange rind. Chill. Toast both sides of pound cake slices. Top with banana slices. Heap applesauce mixture over bananas and top with a spoon of sour cream. Sprinkle with brown sugar and pecan halves.
Combine and sprinkle over drained sweet potatoes. Bake for 30 to 35 minutes uncovered at 350°.
Shred cabbage fine. Add salt and mix in large bowl. Set aside for 1 hour. While waiting, prepare remaining vegetables. Make a syrup of sugar, vinegar, celery seed and mustard seed and boil for 1 minute until sugar is dissolved and cool to lukewarm. Drain cabbage and squeeze to remove water. Pour syrup over all vegetables and mix thoroughly. Pack in desired containers. Zip each freezer bag, etc.
Rinse chicken and dry well. Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium heat; add chicken and brown on both sides, about 10 minutes total. Stir onions into butter. Add 1 tablespoon of the wine. Cover and cook over low heat just until chicken loses translucency and is tender, about 5 minutes. Remove chicken to warm platter; keep warm. Add remaining wine, tarragon and cream to pan. Cook and stir over high heat until liquid reduces to consistency of heavy cream. Taste and correct seasoning; stir in some parsley, if desired, and pour over chicken.
Cream shortening and sugar; add eggs, then milk. Sift flour, baking powder and soda together. Add to mixture and drop by teaspoon on a cookie sheet. Bake in a 375° oven until light brown.
Dissolve the yeast in warm water. Mix the dry ingredients. Cut in shortening as for biscuit dough. Add buttermilk and yeast mixture; blend thoroughly. Turn the dough out onto a floured cloth and knead as for regular biscuits. Roll out and cut biscuits. Place biscuits in a greased pan. Let dough rise for a few minutes before baking. Bake for 12 to 15 minutes at 400° or until brown.
Brown beef and onions; drain and add salt, pepper, oregano, red pepper and powdered garlic. Add spaghetti sauce and simmer. Cook noodles about 20 minutes. Drain noodles and add butter so they don't stick.
Cream shortening and sugar together. Beat eggs until light and add. Add lemon juice to mashed bananas. (This keeps the bananas light and fluffy.) Add to creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven, 375°, about 1 hour and 15 minutes.
Mix and make into roll; refrigerate overnight. Bake at 350° for 8 to 10 minutes.
Cut off and discard the small tips of each wing. Cut the main wing bone and second wing bone at the joint.	Sprinkle the wings with salt and pepper. Heat oil in deep-fryer or deep saucepan to about 350°. Add some of the wings. (Do not overcrowd.) Deep fry, turning, until golden brown and crisp, about 10 minutes. Drain well on paper towel. Repeat with remaining wings.	Melt butter in a small saucepan. Add desired amount of hot sauce and vinegar. Put hot chicken wings onto warm serving platter. Put mixture over all. Serve immediately with desired dressing and celery sticks. Makes 4 to 6 servings. Use Blue Cheese Dressing, see index.
Sift first 4 ingredients together. Bring oleo, cocoa and water mixture to rolling boil and then pour over flour mixture. Add buttermilk, eggs and vanilla. Mix well and bake on 9 x 13-inch cookie sheet at 350° for 20 to 25 minutes.
Mix beef, green pepper, onion, eggs, salt and pepper. Moisten bread slices with water and add to mixture along with cracker crumbs; should be moist. Form patties, fry in medium heat until done. Cover with ketchup. Let simmer, then turn. Pour ketchup on other side; simmer.
Combine pineapple and sugar in pan. Heat to boiling point. Remove and add jello. Mix well. Set aside and cool to room temperature. Stir in cottage cheese and fold in topping. Let set several hours before serving.
Combine spaghetti sauce and ground beef in bowl. Cover bottom of lasagne dish with 2 cups sauce. Arrange layer of uncooked noodles. Spread 1/2 of cheese mixture and 1/2 of cheese. Repeat layers. Pour remaining sauce evenly to cover. Sprinkle with more Parmesan cheese. Cover with plastic wrap and let set several hours or overnight to soak noodles. (If overnight, refrigerate.) Remove plastic wrap and cover with foil for part of the baking time. Bake at 350° for 1 hour or longer or until knife goes easily through the pasta. Let stand covered for at least 10 minutes to thicken and set before serving. Serves 12 generously. If your baking pan is deep enough it could be done in three layers. Water may be added to sauce if it needs to go further.
In a large nonstick skillet, cook the onion in the oil over medium heat, stirring occasionally, until soft and beginning to color, about 5 minutes. Add the garlic and cook, stirring often, until golden brown, 2 to 3 minutes longer. Add 1/3 of the beans and 1/4 cup of the chicken broth. Coarsely mash the beans with a potato masher or a wooden spoon. Add another 1/3 of the beans and 1/4 cup broth; mash. Add the remaining beans and another 1/4 cup broth and mash those beans, too. Stir in the remaining 1/4 cup broth and season with salt and pepper. Bring to a simmer over medium heat and cook, stirring almost constantly with a wooden spoon until the beans are very thick, 10 to 15 minutes. Makes 6 servings.
Preheat oven to 450°. In shallow baking pan, thoroughly blend all ingredients, except potatoes. Add potatoes to coat thoroughly. Bake, stirring potatoes occasionally, 60 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley, if desired. Makes about 6 servings.
Take one God, one Savior and one Bible with a generous portion of the Spirit of God. Mix with 1 Loving Mother and one God-fearing Father. Add any number of respectful children. Place all under roof. Stir in a pinch of discipline as needed. Combine in spiritual atmosphere of the Church. Fold in generous amounts of affection and worship and service. Bake until eternally bonded. Try it. It is a sure thing.
Mix all ingredients together and pour in a baking dish. Grease the dish and flour it a little. Bake 30 minutes at 350°.
Grease and flour bundt pan. Mix eggs, sugar, oil and pumpkin. Add flour, salt, soda and cinnamon. Mix well for 5 minutes. Bake for 1 hour at 350 degrees. Cool 10 minutes before removing from pan.
Grease	an 8 x 8 x 2-inch square baking dish. Cook ground beef until brown;	drain.	Mix sour cream, mayonnaise, cheese and onion; reserve. Mix	baking mix and water until soft dough forms. Pat into pan, pressing dough 1/2-inch up sides. Layer beef, tomatoes and green pepper in pan. Spoon sour cream mixture over top. Sprinkle with paprika. Bake at 375° for 20 to 30 minutes. Yields 5 to 6 servings.
Mix sugar, flour, nutmeg and cinnamon. Toss gently with blackberries. Pour into pie shell. Dot with butter and fold the extra crust over the berries. Bake at 400° for about 45 minutes. Cool and serve with egg sauce.
Cook rice with 2 tablespoons butter in 2 cups water. When done, add rest of ingredients. Bake in a buttered dish for 30 minutes at 300°. Can be frozen for future use.
Cream sugar and shortening. Sift together dry ingredients. Add to creamed mixture; mix. Add eggs, water, vanilla and mix. Stir in mincemeat and nuts. Drop onto greased cookie sheet. Bake until golden brown.
Mix all ingredients in large bowl. Shape into loaf and place in ovenproof casserole dish or pan. Bake at 350 degrees for one hour. Great with mashed potatoes, rolls and salad for a healthy meal.
Peel and slice potatoes 1/4-inch thick. Cook potatoes (but not mushy). Pour sauce over and bake at 350° until bubbly. Can be cooked in microwave.
Cook chicken; remove from pan. Break chicken up, removing skin and place in casserole dish. Pour both cans of cream of chicken soup over top with about 1/3 cup water; mix well. Make stuffing as package directs. Pour over chicken and soup. Bake for 30 minutes at 350°. Serves 4 to 6 persons.
Salt and pepper pork chops. Place in bottom of covered dish. Place thin slices of potatoes over chops after peeling. Cover with Cheddar cheese soup (undiluted) and top with onion soup. Cook at 350° for 1 1/2 hours.
Drain all fruit. Mix milk, lemon juice, Cool Whip and fruit (in this order). Pour into pie crust and chill.
Cook potatoes in their jackets. While still warm, cut potatoes into bite sized pieces. Add seasonings and dressings. Mix until well blended. Chill and serve.
Combine all ingredients and bring to a boil. You can also cook this in the microwave.
Saute onion, green pepper and mushrooms. Cook spaghetti. Mix cottage cheese and cream cheese with hot spaghetti; add onion, pepper and mushrooms to mixture. Add ketchup and mix together. Put in a casserole dish. Bake in a greased casserole dish at 350° for 25 minutes.
Layer first 6 ingredients in order. Set aside. Mix sour cream and mayonnaise. Spread over entire top. Sprinkle bacon bits over all. Cover with plastic wrap; refrigerate. Chill 6 hours or more. Yields 12 to 15 servings.
Mix thoroughly the beef, onion, salt and pepper. Shape firmly into 4 oval patties. In skillet, brown patties (use shortening if necessary). Pour off fat. Stir in remaining ingredients. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 4 servings.
Make gelatin as usual; add cranberries. When mixture begins to set, add sour cream.
Cook chopped onion with oleo 5 to 10 minutes. Add all remaining ingredients (except ham). Cook another 5 minutes. Add ham and just heat. Serve in hot round rolls.
In a large mixing bowl, beat sugar, butter (softened), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. In a separate bowl, combine flour, baking powder and salt on low speed. Add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. Sprinkle pecans in the bottom of a greased and floured 10-inch tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes. Cool 20 minutes in pan before removing to a wire rack to cool completely.
Mix together and spread in 9 x 12-inch baking dish. Bake at 350° for 15 to 20 minutes until lightly browned. Cool completely.
Combine cracker crumbs, cheese, salt and pepper. Dip chicken in melted butter and then in cracker crumbs. Place in baking dish and bake at 375° for one hour, uncovered. Do not turn chicken.
Cook in 2 1/2 quarts of water until tender. Debone and cut meat into pieces. Save broth and add 2 chicken bouillon cubes to broth.
In saucepan, heat water and margarine to boiling point. Stir in flour. Stir constantly over low heat until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Cool. Beat in 1 at a time, the 4 eggs. Beat mixture until smooth and velvety. Drop from spoon onto ungreased cookie sheet. Bake at 400° for 45 to 50 minutes or until dry. Allow to cool slowly. Makes 8 large puffs.
Spread rice evenly in bottom of a well-greased 13 x 9 x 2-inch baking pan. Sprinkle with 1/2 onion soup mix or 1/2 of chopped onion. Place chicken on rice; sprinkle with remaining onion soup mix or chopped onion and pepper. Combine soups and water; blend well and pour over chicken. Cover; bake at 325° for 2 hours. Makes 8 to 10 servings. Very good!
Beat eggs and sour cream well. Add to cake mix. Beat 4 minutes on medium speed. (I used Duncan Hines Butter Recipe). Mix frosting mix with melted butter (margarine); add to cake mix and stir into batter. Bake at 350° for 45 minutes in a tube or Bundt pan. Test for doneness. (May take longer due to differences in ovens). Cool in pan for 25 minutes; turn onto plate and cool completely.
Beat egg whites until stiff. Add pinch of salt. Beat until egg whites peak. Add brown sugar gradually, beating after each time. Fold in chopped pecans. Drop by rounded tablespoonful onto a greased cookie sheet. Bake at 250° for 30 minutes.
Brown hamburger and onion; drain. While the hamburger is cooking, open the can of biscuits and butter one side. Cut the biscuits into halves and put aside. Add tomato paste and tomato sauce to the hamburger and simmer for 15 minutes. Remove from heat and add 3/4 package of Mozzarella cheese and can of mixed vegetables. Mix well so that cheese is well melted.
Cream the butter and sugar. Add vanilla and flour. Stir in potato chips. Drop by teaspoonful on greased cookie sheet. Bake at 350° from 12 to 15 minutes or until light golden. When cooled, sift powdered sugar on all sides.
Combine 2 tablespoons sugar and 1 tablespoon cornstarch in a small saucepan. Add 1/2 cup water and cook over medium heat stirring constantly until mixture is thick and clear; cool. Beat three egg whites with 1/8 teaspoon salt and 1/2 teaspoon vanilla extract until soft mounds form. Add 6 tablespoons of sugar gradually, beating well after each addition. Add cornstarch mixture. Continue beating until meringue stands in stiff peaks.
Mix all together and bake for 30 minutes at 400°. I use Velveeta cheese and stewed Mexican tomatoes. Yield: 8 servings.
Break up cake. Mix sugar, milk, Cool Whip and sour cream together. Stir into cake. Mix strawberries into glaze (drain strawberries). Layer cake and strawberries mixture into punch bowl. Cover and refrigerate.
Mix all ingredients well. Hand roll into pecan size balls. Bake at 350° until brown. Very, very good. Use toothpick to pick up with.
Mix all ingredients. Fill cupcake cups 2/3 full. Bake at 350° for 20 minutes.
Mix and whisk first four ingredients. Chill. Put fruit into bowls and add soup.
Blend flour and margarine together. Add chopped nuts and press evenly in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Set aside and cool.
For crust, combine the whole-wheat flour, the 2/3 cup cheese, the almonds, salt and paprika in a bowl. Stir in oil. Set aside 1/2 cup of the crust mixture. Press remaining mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust in 400° oven for 10 minutes. Remove from oven. Reduce oven temperature to 325°.
Soften cheese. Mix ingredients, using 1 cup nuts. Chill. Form a ball and roll in remaining 1 cup nuts.
Boil shrimp. Mix shrimp, crabmeat, onion, celery and mayo together. Add Worcestershire sauce. Place in buttered casserole. Bake 20 to 25 minutes at 350°. Cover with potato chip crumbs and paprika. Bake 10 minutes more.
Mix and sift together; flour, baking powder, baking soda and salt. Cream shortening and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add bananas; mix well. Add 1/4 of the flour mixture at a time; beat until smooth after each addition. Stir in nuts. Turn into a well greased loaf pan. Bake 350° for 50 to 60 minutes or until bread tests done. Cool on rack before slicing.
Preheat oven to 300°. Combine cookie crumbs and margarine. Press firmly in bottom of 9-inch spring-form pan.
Grind vanilla bean in blender until finely flaked. Add sugar and process until mixture reaches fine consistency. Store in tightly sealed jar. This is wonderful on fresh fruit or French toast.
Combine ingredients and moisten well with mayonnaise. Spread on buttered bread and add lettuce. Makes 6 sandwiches.
Boil chicken without adding salt. Place cooked and deboned chicken in baking dish. Mix soup and chicken broth. Warm and pour over chicken. Combine flour, baking powder, milk and butter. Pour over top of casserole. Bake at 350° for 45 minutes.
Simmer all ingredients until done. Remove chicken from pot and take meat from the bones. Discard skin and bones and put meat back in the broth. Add 10 medium potatoes, peeled and diced. Cook until done. Line sheet cake pan with plain biscuit dough. With slotted spoon, dip potatoes and meat into pan and cover with top crust. Make 6 slits in top crust and dot with butter. Bake at 450° for 8 to 10 minutes or until top crust is brown. If you have any dough leftover, roll out 1/4-inch thick and slice 1/2-inch wide. Put noodles in broth and cook 15 minutes. Spoon this on your plate over pot pie.
Butter a 13 x 9 x 2-inch baking pan. Cut phyllo in half crosswise. Cut into half to fit into pan. Discard trimmings. Cover phyllo with slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
Put oil and white Karo in iron skillet and as soon as it boils, turn fire off and add pecan halves and stir until well coated. Put on cookie sheet and cook for 1 hour in 200° or 225° oven. Stir every 15 minutes. Pour out on foil and salt to taste.
Combine first 6 ingredients and simmer until chicken is tender. Remove chicken, debone and return to stock. Add noodles, corn and parsley; simmer for 15 minutes. Drop in chopped eggs and serve.
Mix together all ingredients and put into an unbaked pie shell. Bake in 375° oven until golden brown or about 50 minutes.
Combine hamburger, salt, milk, crumbs,	catsup, Worcestershire sauce and pepper. Shape into loaf in center of 9 x 13-inch pan that is foil lined. Peel and slice 1/4-inch thick the potatoes and	onions. Peel and quarter lengthwise the carrots. Mix parsley flakes, 1 teaspoon salt and a few grains of	pepper. Place vegetables in layers around meat and sprinkle each layer with part of salt mixture.
Gradually add fettuccine and salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain. While fettuccine is cooking, in large bowl, combine tomatoes, zucchini and chives. Pour dressing over vegetables. Toss immediately with hot fettuccine. Add freshly ground black pepper. Serve. Makes 4 servings.
Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on high for about 10 minutes or until tender. Preheat oven to 350 degrees. Melt butter in a medium skillet over low heat. Add onion to skillet; cook about 5 minutes. Slice off precooked potato tops. Scoop out potatoes, keeping shells intact and place pulp into medium bowl. Mash potato pulp; add onions, 1/2 cup cheddar, sour cream, chives, pepper and salt to taste. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining 1/4 cup cheddar. Place in medium casserole. Bake potatoes until heated through, about 10 minutes.
Preheat oven to 350°. Layer as listed. Cover with foil and bake for 1 hour in 9 x 13 glass pan.
Over low heat, simmer water, sugar and mandarin peel. Cook until sugar is dissolved, mixture is slightly thickened and mandarin peel is limp and vivid orange. Cool, store in a covered container in the refrigerator. This syrup will keep for up to 6 months and is a great topping for ice cream or pound cake and makes a dramatic garnish for pork, poultry and fish.
Mix vanilla yogurt and cream cheese. Add cherry Jell-O powder for color. Serve with your favorite fruit.
Blend butter with the white and brown sugars, the eggs and vanilla. Blend in rest of ingredients. Make into balls and bake in a preheated 375° oven for 10 minutes. Yield: 112 cookies.
Stir-fry vegetables in oil until tender-crisp. Remove from wok or skillet. Cook steak in oil with seasonings. When steak is done, add vegetables and stir-fry until hot. Serve over hot rice.
Beat egg well; add peanut butter, sugar and vanilla; mix well and drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 20 to 30 minutes. Mmmm-good!
Cream the lard and sugar. Add the eggs and mix well. Add the bananas and blend well. Add the flour and soda, sifted together. Add the nuts. Pour into greased loaf pan. Bake 1 hour at 335° to 350°. Let it set a few minutes in the pan and then turn out to cool. (The bread is better mixed by hand than with a mixer, though either method is all right.) It is very good hot, cold or toasted. May be rolled in foil and stored in refrigerator for a week or longer or it may be frozen for usage later.
Heat oven to 425°. Place butter in a 10 x 15-inch jellyroll pan. Place in oven until butter melts. Add potatoes; sprinkle with salt and pepper. Toss until potatoes are thoroughly coated. Spread out into an even layer. Bake 20 minutes. Turn; sprinkle with bacon bits and cheese. Continue baking for 15 minutes or until potatoes are tender, crusty and golden brown.
Combine beans and seasoning mix. Spread bean mixture evenly in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with large corn chips.
Beat eggs and milk. Roll sandwiches in egg mixture and then in potato chips. Bake 1 hour at 300°. Serves 10 to 12.
Preheat oven to 350°. Cook chicken, skin and debone. Cut to bite-size pieces. Reserve stock after removing fat. Saute green peppers, onion and celery in margarine. Cook noodles in chicken stock. Mix together cheese (reserve a little cheese for topping), pimento, mushrooms, mushroom soup, 1 cup chicken stock, salt and pepper to taste. Add to noodles. Put in large pan and top with reserved cheese. Bake for 30 minutes or until hot and bubbly.
Mix dressing, juice and seasoning mix. Place chicken breasts on broiler rack. Brush with 1/2 of the dressing mixture. Broil for 8-10 minutes. Turn chicken over and brush with remaining dressing mixture. Continue broiling for 8-10 minutes until chicken juices run clear. Serves 8.
Hat water and cinnamon drops until melted. Put in raspberry Jell-O; mix and cool. Add applesauce (sweetened) and pineapple. (In summer, use 1/2 package Knox gelatine.) The applesauce and pineapple take care of liquid you would use in the Jell-O. Serves 8.
Layer 1: Blend butter, flour and walnuts. Press in bottom of 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.