HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease two 8 1/2 x 4 1/2-inch loaf pans. In a large bowl with fork, mix first 8 ingredients. In a medium bowl with fork, beat eggs, pumpkin and salad oil until blended. Stir pumpkin mixture into flour mixture just until flour is moistened. Gently stir in raisins and walnuts. Spoon batter evenly into loaf pans. Bake bread 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool bread in pans on wire rack 10 minutes; remove bread from pans. Cool on rack. Makes 2 loaves.
Fry chicken in oil until brown. Remove from pot. Add onions and garlic to fry until brown. Return chicken to pot. Add water, salt, red hot and seasoning; simmer until hens are tender. Add rice; cook rapidly for 5 minutes. Lower fire, cover and cook for 20 minutes without lifting lid. Cook until done. Serves 14.
In oblong glass dish, mix together rice, soups, chopped vegetables and water. Arrange chicken pieces on top. Pour melted butter over chicken and sprinkle with paprika. Cover with foil and bake at 325° for 2 hours. Good company dish!
Melt margarine in large pan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.
Mix all ingredients into a large bowl. Beat eggs well; add butter, milk, brown sugar, vanilla and salt. Stir until moist. Then add flour and baking powder. Stir in mixed fruit, nutmeg, ground allspice, cinnamon and all other candied fruits and nuts. Pour into tube pan with heavy wax paper in bottom of pan. Bake at 275° to 300° for 1 1/2 hours. Decorate cake top with red and green cherries and pecan halves.
Heat oven to 350°. Grease and flour bottom only of 9 x 5-inch loaf pan. Combine first six ingredients, mixing well; set aside. Beat eggs and oil with fork or wire whisk to blend thoroughly; mix in orange juice, water and orange peel. Add to dry ingredients, mixing just until moistened. Stir in remaining ingredients. Bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Makes 16 servings.
Mix flour, sugar, cinnamon, salt and shortening as for pie dough. Reserve 1 cup crumbs for topping. Add egg and sour milk to which the soda has been stirred. Mix and pour into two 8-inch pans. Sprinkle crumbs on top. Bake 30 minutes at 350°.
Boil squash, onion, and butter. Drain and add soups, sour cream, and salt and pepper. Crumble cornbread into mixture and bake until brown.
Combine cornmeal and salt; add remaining ingredients, stir just until dry ingredients are moistened.	Spoon into a greased 10-inch iron skillet. Bake at 350° for 45 minutes or golden brown.
Drain whole kernel corn. Mix all ingredients in big baking dish. Bake at 350° for 45 minutes or until done in center. Top will be golden brown.
Or use Jell-O cook and serve pudding and pie filling prepared with milk as directed on package. Refrigerate 2 hours before assembling dessert.
Cook squash and drain well. Blend in blender until smooth. Set aside. Beat eggs slightly. Combine with other ingredients, including squash. Mix well and pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake another 40 to 45 minutes or until a knife inserted in center comes out clean.
Combine all dry ingredients, except yeast. In separate bowl, dissolve yeast in 1/4 cup warm water. To this add chicken stock. (You can use bouillon, pan drippings or water from cooking vegetables.) Add liquid to dry ingredients. Knead mixture for about three minutes. Dough will be quite stiff. If too stiff, add extra liquid or an egg. Preheat oven to 300°. Roll dough out on floured board to 1/2-inch thick. Immediately cut into shapes with cookie cutters (I use dog shapes for mine). Place on ungreased cookie sheet and brush well with a wash of egg and milk. Place in oven. After 45 minutes, turn off heat and leave biscuits overnight in oven to get bone hard.
Combine all ingredients and put into loaf baking dish. Cook on Medium for 12 to 14 minutes. Brush top with ketchup.
Mix together first 6 ingredients. Add honey, oil and vanilla. Mix well. Spread on a cookie sheet. Bake at 375° for 8 to 10 minutes (watch so it doesn't scorch). Cool on paper towels. Eat for a snack or with milk for breakfast.
Mix together graham cracker crumbs and butter. Line 9 x 13-inch baking dish with mixture and set aside. Mix pudding according to package. Spread pudding evenly over graham cracker crust. Cover with sliced bananas. Then layer pineapple. Then layer whipped topping. Refrigerate overnight, it will be firmer. Garnish it with nuts.
Dissolve jello in 2 cups boiling water. Let cool. Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts. Mix all together. Place in large, lightly greased jello mold pan. Refrigerate overnight.
Mix sugar, flour and cocoa. Add melted oleo, egg yolks, milk and vanilla. Pour into deep-dish unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Using a fork, beat egg in mixing bowl. Add oil and milk; continue beating with fork. Sift flour; measure and sift with sugar, baking powder, salt and nutmeg. Add to mixture and stir well with a fork very lightly, just to hold together. Turn into muffin tins, well-greased. Sprinkle each muffin with mixture of sugar and cinnamon and put a dot of butter or margarine on top of each. Bake in a 400° oven for about 15 to 20 minutes (check at 15).
Slice, cook and drain carrots. Add green pepper and onion. Combine rest of ingredients and pour over vegetables. Refrigerate 2 to 3 days. Keeps a long time.
Melt caramels, condensed milk and butter. Add nuts. Drop by teaspoon on cookie sheet and freeze. Melt 3/4 pound chocolate and dip frozen balls in chocolate. Let set.
Cook squash until tender; drain. Arrange in flat casserole; cover with tomatoes, Swiss cheese and sauce. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Soften cream cheese; blend with mayonnaise. Heat soup. Add gelatine that has been dissolved in water. Cool slightly. Add onions, celery and pepper to cream cheese and mayonnaise; blend with soup mixture. Add shrimp or crabmeat. Pour into mold and chill overnight.
Saute green pepper in butter for 2 minutes. Remove pan from heat. Add pimento, salt, Worcestershire sauce and salad dressing mix thoroughly. Add crabmeat; put in casserole. Cover contents with buttered bread crumbs. Bake uncovered for 20 minutes in 400° oven.
Cook potatoes in small amount of salted water until tender. Drain and refrigerate overnight (covered). Grate cold potatoes coarsely. Mix in remaining ingredients and bake in a shallow pan at 350° for 35 minutes.
Cut cookie roll into 1/4 inch slices and cover round ungreased pizza pan. Bake per directions or until light brown on top. Mix cream cheese and sugar. Cool crust, then cover with cream cheese mixture, using all of the cheese. Add the fruit in layers, topping with the fruit that matches the glaze. Spread glaze over fruit. Refrigerate until ready to serve.
Beat egg yolks. Add water, salt and pepper. Gradually add flour until stiff. Roll out on floured surface. Cut and drop into broth. Cook until tender.
Mix all together; fill muffin tins 3/4 full. Bake at 400° for 15 to 20 minutes.
Mix the cake mix and jello in a large bowl. Add eggs and sour cream; hand mix until blended well. Add the chocolate chips and mix. Spoon the mixture in a Bundt pan that has been sprayed with Baker's Joy. Bake at 350° for 50 minutes to 1 hour.
Beat until creamy sugar, vanilla, cream cheese and Cool Whip. Mix well. Pour into graham cracker crust. Top with cherries, then extra Cool Whip and nuts, if desired. Refrigerate.
Cream margarine and Crisco. Add sugar. Cream well. Add eggs, one at a time and beat well after each. Sift dry ingredients together and add to creamed ingredients, alternating with sour cream and milk. Add extracts, mixing well. Bake at 325° for 1 1/2 hours. Use large steeple pan that is sprayed with Baker's Secret.
Mix all ingredients and put in mold. Cranberries have to be put through a grinder, not a blender.
Soak gelatine in 1/4 cup cold water for 5 minutes. Cream together butter and sugar; add egg yolks. Cook over low heat until thoroughly thickened. Remove from heat and add soaked gelatin. When slightly cooled, add marshmallow pieces. Blend slightly and cool. Fold in peaches and egg whites. In a mold, alternate layers of cookie crumbs and peach filling, beginning with cookie crumbs and ending with cookie crumbs. Chill until set. Serve with or without whipped cream.
Saute celery and onion in butter. Combine the first 3 ingredients together and mix with the soup, rice and water. Pour into casserole dish and bake for 1 hour at 350°.
Layer ingredients in baking dish, seasoning with salt and pepper. Cover tightly and boil. Bake 1 1/2 hours at 350°.
Heat oil in large skillet. Cook pork chops in oil over medium heat until lightly browned. Turn and cook until browned well and meat is no longer pink. Season with salt and pepper. Remove chops and keep warm, drain drippings. Combine peaches, pineapple, marmalade and brandy in skillet. Cook and stir until heated. Spoon over chops. Top with orange and lime slices and cherries.
Lightly brown coconut and pecans in margarine. Let cool. Mix condensed milk and cream cheese together. Fold in Cool Whip. Pour 1/4 of mixture in each pie shell. Drizzle with caramel. Sprinkle with coconut pecans. Repeat process. Put pies in freezer.
Combine squash, onion, sugar, salt and pepper in a medium bowl. Cover and let stand 30 minutes. Drain thoroughly. Add flour and eggs. Stir well. Melt margarine in a large skillet over medium heat. Drop squash mixture by tablespoon into hot margarine. Cook until golden brown, turning once.
Place 3 or 4 teaspoons (or to taste) of mix per serving in a cup of boiling water to make a delicious spicy tea.
Cream sugars, butter and eggs. Mix in a little flour at a time. Add vanilla. Mix well. Add carrots and walnuts last. Bake in greased, floured pan at 350° for 1 hour or until toothpick inserted in center comes out clean. Serve plain or add your favorite frosting.
Mix all ingredients well. Chill until firm (this step is optional, makes rolling easier). Roll into walnut size balls. Bake 20 to 30 minutes at 350°. Makes 48 to 50.
Cream sugar, eggs and shortening or oil well. Add honey and beat well. Add alternating with coffee the rest of the ingredients. Sprinkle with nuts and raisins with tablespoon of flour and add to batter. Bake in a deep greased Bundt pan at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean.
Saute green pepper and onion. Add fajita strips to onions and green peppers; set aside/ Boil spiral pasta as directed; drain. Mix green peppers, onions and chicken with pasta. Chip oleo; mix well.
Thaw bread in plastic bowl in refrigerator. After completely thawed, roll it into a rectangle approximately 10 inches wide. Brush with olive oil. Top with basil, pepperoni and cheese. Roll it and place on a greased baking sheet. Bake until golden brown, approximately 15 to 20 minutes, at 350°. Cut into 1-inch slices.
Brown ground beef, onion and green pepper; drain off fat. Stir in the next 9 ingredients. Spoon into a greased 3-quart casserole; top with cheese. Cover and bake at 350° for 45 minutes. Yield: 4 to 6 servings.
Mix cornstarch, sugar and salt into pot double boiler. Add boiling water; blend and cook, stirring constantly until thick. Beat egg yolks and stir into mixture. Cook 2 more minutes. Remove from heat. Add lemon juice, butter and rind from lemon. Mix well and cool. Beat egg whites until stiff, adding 6 tablespoons sugar gradually. Swirl over pie filling and bake in moderate oven at 350° for 12 to 15 minutes until golden brown.
Preheat oven to 350°. In blender container, combine all ingredients, except coconut. Blend on low 3 minutes. Pour mixture into greased 10-inch pie plate. Let stand 5 minutes. Sprinkle coconut over top. Carefully place in oven; bake 35 to 40 minutes or until knife inserted near edge comes out clean. Cool slightly. Serve warm or chilled. Refrigerate leftovers.
Brown ground beef and onion together. Add remaining ingredients, except chow mein noodles. Bake at 350° for 2 hours. Sprinkle with chow mein noodles during the last 20 minutes of baking.
Mix together and pour into 2 graham cracker crusts. Chill several hours. Garnish with fresh peach slices. Makes 2 (9-inch) pies.
Mix all ingredients together and mix thoroughly. Put mixture into a 9 x 5-inch loaf pan that has been sprayed with release agent. Press mixture to remove air pockets. Bake at 350° for 1 hour. Let stand 10 minutes before serving. If using glass baking pan, bake at 325°. Serves 8.
Combine cream cheese, margarine and powdered sugar, mix well. Add vanilla. Spread over cool cake.
Saute onion in a little oil. Add a can of tomato paste and enough water to make a thick sauce. Add all spices. Prepare the tumbleweeds (young and tender, 4 to 5 inches high). Pull off the roots. Wash greens in a colander and blanch. Add this to tomato mixture and simmer a few minutes. Serve as a side dish or over a bed of rice. Enjoy!
Combine vinegar and sugar in saucepan; boil. Let cool. Slice and rinse baby dills (inexpensive works well). Pour out juice from jar and rinse. Return sliced dills to jar; pour cooled vinegar mixture over top into jar and recap. The longer the pickles set the better tasting they are.
Follow directions on cake mix. Fold in berries. Pour in 11 x 13-inch pan and bake according to directions on box.
Separate rolls into 4 rectangles; press to seal. Set aside. Combine all other ingredients; blend well. Spread 1/4 cup cheese mixture on each rectangle; roll up and cut into 10 slices. Place cut side down on a greased cookie sheet. Bake at 400° for 12 to 15 minutes. Makes 40 appetizers.
Mix all together. Makes 1 large pie. The pie will form its own crust. Bake at 350° for 30 minutes.
Combine all vegetables and pour in large pan. Place cut up chicken on top of mixture and cover. Bake at 375° for 45 minutes.
Combine all ingredients and pour into two unbaked pie shells. Cook 10 minutes at 400°, then reduce heat to 300°. Cook until done. Makes 2 pies.
In saucepan, melt butter and blend in flour, salt and pepper. Add milk. Cook and stir until thick and bubbly. Add onions, mustard and Worcestershire sauce. Cube the cheese and stir all together until melted. Pour over cooked macaroni and turn into casserole. Cover with potato chip crumbs. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Place cake mix in large bowl and cut in butter until mixture resembles coarse crumbs. Press into bottom of ungreased 15 x 10-inch pan. Top with pecans. In heavy saucepan, combine brown sugar, butter and honey. Bring to a rolling boil over medium heat, stirring constantly. Boil 3 minutes; remove from heat. Stir in cream until well blended. Pour hot mixture evenly over pecans. Bake at 350° for 17 to 22 minutes until entire surface is bubbly. Cool completely before cutting into 48 bars.
Wash and drain lettuce. Break into bite size pieces. Place in large salad bowl. Add pepper, onion, celery, eggs, peas and bacon. Mix mayonnaise with sugar. Mix together with other ingredients in bowl.
Beat eggs and melt the butter. Add all ingredients together and stir well. Pour into an unbaked pie shell and bake in oven for about 40 minutes at 350°. Makes 1 pie.
Sprinkle apples with lemon juice. Add marshmallows, celery and nuts. Add enough mayonnaise to moisten. Toss lightly. For each serving, place a mound of salad on a lettuce covered plate.
Sift sugar. Heat milk and margarine until margarine is melted. Microwave	on High 1 1/2 to 2 minutes. Add sugar and peanut butter. Stir until smooth.	Pour into a greased 8-inch square dish.
Combine sugar, corn syrup and milk; place in heavy saucepan over low heat, stirring constantly until drops of mixture forms soft ball when dropped in cold water. Take off heat, add butter, vanilla and raw peanuts. Stir until mixture thickens and drop by spoonfuls onto waxed paper.
Beat eggs, sugar, salt, melted butter and corn syrup together with rotary beater. Add pecan halves. Mix in. Pour into pastry lined pie pan. Bake in a 375° oven for 40 to 50 minutes or until set and pastry is nicely browned. Cool.
In small mixing bowl, beat cheese until fluffy. Add remaining ingredients and mix well. Cover and chill. Stir before serving.
Heat spinach until melted only. Drain well. Mix sour cream and onion soup mix and add to spinach. Put in baking dish and top with crumbs and cheese. Dot with margarine. Bake 20 minutes, covered, at 375°. Uncover and bake a little longer until brown. Serves 6 .
Mix all ingredients 5 minutes with medium speed of electric mixer. Grease Bundt pan and coat with oats.
Makes 4 servings. To cook by microwave: Heat oil in 12x8-inch dish at medium-high 2 minutes. Add steak, soy sauce, and ginger. Cook at medium-high 5 to 6 minutes; stir once. Season with salt and stir in peppers and onions. Cover with plastic wrap. Cook at medium-high 3 to 3 1/2 minutes, or until vegetables are tender crisp. Blend cornstarch with broth until smooth. Stir into dish. Cook at medium-high 3 to 3 1/2 minutes, or until sauce is thickened; stir once.
Combine all ingredients except nuts, mixing well. Shape into 2 balls and coat with pecans. Chill 8 hours. Serve at room temperature. Yield: 4 1/2 cups.
Mix all ingredients. Make into small balls. Bake on cookie sheet at 350° for 20 minutes.
Again this is blended with an electric mixer. If you are serving a small party, or several dips, you may wish to cut these recipes in two. No trouble. Goes well on party crackers.
Simmer chopped onion and celery in microwave in the milk and 1 teaspoon Butter Buds until vegetables are soft. Add clams and potatoes. Cook until potatoes are done. Thicken with instant mashed potatoes., Add no salt; celery has all that's needed for flavor. Calories: 125 per 1/2 cup; low cholesterol, low fat and low calorie.
Saute onion in butter until tender, not brown. Stir in broth, zucchini, corn, chili peppers and spices. Heat to boiling. Reduce heat and cover. Cook until zucchini is tender, about 5 minutes. Stir in milk. Heat until piping hot. Add cheese. Garnish with parsley. Serve with hot buttered and rolled tortillas.
Cube beef and brown in large pot in small amount of oil. Add tomatoes after putting them through blender. Add onion, celery, zucchini, carrots, beans, butter beans, cabbage, potatoes and butter. Cook slow for about 1 to 2 hours, the longer the better.
Preheat oven to 350°. Drain artichoke hearts and chop. Add cheese, mayonnaise, sour cream and seasonings to taste. Place in shallow baking dish. Bake for 20 to 25 minutes or until lightly browned. Cool for 5 to 8 minutes before serving. Serve as spread for crackers. Makes 6 servings.
Thaw frozen chopped spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts (chopped) and chopped green onions. Cover and chill 2 hours. Stir before serving. Makes 4 cups.
Combine potatoes, cheese, onion and mayonnaise. Place in 9 x 13-inch baking dish. Top with bacon and olives. Bake at 325° for 1 hour. Serves 12.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding; mix until smooth. Fold in whipped cream. Spread half the pudding mixture into prepared shell; top with half cherry pie filling. Repeat. Chill for 2 hours. Refrigerate leftovers.
Peel eggplant or cut off ends of green tomatoes; cut into thin slices. Soak eggplant for 10 minutes in salted water. Dip in egg; roll in flour. Fry in hot oil in skillet until brown. Drain on absorbent paper; serve.
Combine cornmeal, salt and pepper. Dredge okra in cornmeal mix. Let stand 10 minutes. Mix with egg and buttermilk. Bake on cookie sheet at 450° for 40 minutes or until crisp.
Cream butter and sugar, then add eggs and beat. Sift flour and soda together; add to creamed mixture. Add oats and mix well. I like to keep these refrigerated overnight. These can be dropped from spoon or rolled out or formed into balls. Bake at 325° to 350° for 10 to 12 minutes. Rather underbaked than overbaked. I prefer 3 cups of oats.
Put all ingredients in a large saucepan and bring to a boil. Add yellow food coloring as desired. Slice apples in jar and pour filling over them. Process 20 minutes in hot water bath. Makes about 10 quarts.
Beat ingredients until smooth and soft as warm butter. Put in serving bowl and place in refrigerator.
Mix cream cheese, sugar, lemon and vanilla with electric mixer on medium speed until well blended; add eggs. Pour into crust.
Stir-fry the squash and onion in butter until slightly tender, but still crisp. Do not add salt. Combine remaining ingredients with squash and put in a casserole dish. Top with Atkins chips and cheese. You can also use regular chips, seasoned dressing or crackers as a topping. Bake at 350° for 30 minutes.
Combine all ingredients in a small bowl, stirring well. Yields about 1 1/4 cups.
Mix soup and milk together and add to green beans. Stir in water chestnuts and 1/2 of the can of onion rings. Bake 1/2 hour at 350° and then top with the rest of onion rings. Put back in oven for 10 to 15 more minutes.
Mix together pecans and coconut. Sprinkle in greased 10 x 13-inch pan. Make cake mix according to directions. Pour cake mix over pecans and coconut. Beat together cream cheese, oleo, vanilla and powdered sugar. Spread over top of cake mix. Bake at 350° for 45 to 50 minutes. Rich and no frosting. It's in the cake.
Shake all ingredients together in a covered jar until blended. Makes 1 1/3 cups.
Melt margarine, add cocoa. Add sifted dry ingredients with beaten eggs and vanilla. Blend thoroughly. Add nuts. Bake at 350° for 22 minutes.
Tear toasted bread into pieces and place in lightly greased casserole dish. Mix remaining ingredients and pour over toast. Let stand 10 minutes. Sprinkle with cinnamon and sugar.
Place chicken in baking dish. Sprinkle onions and green pepper and salt and pepper to taste over chicken. Pour water and bouillon over top. Bake at 350° for 1 hour. Take out and sprinkle cheese on top. Bake for 15 minutes more.
In 9 x 13-inch casserole, spread vegetables (partially cooked). Mix Cheez Whiz and soup; heat and pour over vegetables. Top with a layer of croutons or Pepperidge stuffing mix (crushed). Sprinkle generously with Parmesan cheese. Bake at 350° for 1/2 hour.
Preheat oven to 400°. In a skillet, brown ground beef with onion, green pepper and garlic; drain off fat. Stir in tomato paste, water and 1 teaspoon chili powder. Spread into a 2-quart oblong baking dish or 9-inch square pan. In a small bowl, blend cream cheese with 1 egg until smooth; stir in corn. Spoon corn mixture over beef; sprinkle with cheese. In a medium bowl, combine cornmeal, flour, baking powder, salt and remaining 1/2 teaspoon chili powder. Stir in milk blended with egg and margarine just until dry ingredients are moistened. Spoon onto cheese; gently spread to cover corn and cheese layer. Bake 30 minutes or until top is golden. Makes 6 servings; 450 calories per serving.
Combine first 6 ingredients in mixing bowl. Beat at medium speed until smooth. Pour batter into a greased 8-inch cake or pie pan. Drain peaches, reserving 3 tablespoons liquid. Set peach liquid aside. Arrange peach slices over the batter.
Bake cake as directed and split each layer in half, making 4 layers. Mix remaining ingredients and spread on cooled cake. Refrigerate 3 days before cutting.
Thaw hash browns. Mix all ingredients except crumbs. Place in a greased 9 x 13-inch baking pan. Top with cracker crumbs. Bake at 350° for 1 1/4 hours.
Dissolve coffee and sugar in boiling water. Add milk. Serve over equal parts of chocolate and vanilla ice cream (2 gallons each flavor). Serves 100 people.
Saute onion in margarine until tender.	Add other ingredients. Simmer but do not boil. Cook until thickened stirring often. If too tart add more sugar. Makes 2 cups.
Spread filling in the bottom of microwave tube pan. Combine rest of ingredients and spread over filling. Microwave on Medium power for 12 minutes and on High for 3 minutes. Invert on serving plate.