HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the flour, salt, spices and baking powder; set aside. Add water to raisins and boil briskly 5 minutes. Let cool. Stir in soda. Cream shortening and sugar until light. Add vanilla and eggs. Beat well after each addition. Mix in dry ingredients and add walnuts. Drop by teaspoons on greased cookie sheet and bake in moderate oven.
Preheat oven to 400°. Spoon apple filling into 8 to 10 lightly greased custard cups. In a large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Spoon equal portions over apple filling. Place cups on a 10 x 15-inch baking pan. Bake 10 minutes. Reduce temperature to 350° and bake 15 minutes longer or until set. Cool. Serve warm. Refrigerate leftovers.
Debone chicken. Rub with butter inside and out. Mix and blend thoroughly ground pork, pork sausage, raisins, grated cheese and 2 eggs. Stuff chicken and arrange the sweet pickles, sausage and hard-boiled eggs on each side. Sew up the opening and wrap in aluminum foil. Bake at 350° for 1 hour. Remove from oven. Unwrap foil without removing chicken from foil. Return to oven and bake 30 minutes or until golden brown. Baste with butter. Cool and serve with sweet potatoes and fried bananas.
Mix ground beef, milk, oatmeal, egg, onion, salt, pepper and chili powder together. Make into walnut-size balls and put in a 9 x 13-inch pan.
Fry bacon and reserve 2 tablespoons drippings. Cook the onion. Mix ingredients and bake at 325° for 1 1/2 to 1 3/4 hours.
Combine milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold in whipped cream.
Blend flour, butter and sugars. Take out 1/2 cup of mixture. To the rest, add buttermilk, soda, egg and vanilla. Blend well. Pour in greased and floured 9 x 13-inch pan.
Saute onions in butter. Add the chilies and jalapenos and simmer 10 to 15 minutes.
Dissolve gelatin in water. Mix cream cheese into hot gelatin mixture. (Use a blender if desired.) Refrigerate until slightly congealed. Beat heavy cream with pineapple until smooth. It will not be stiff. Stir cream mixture into gelatin mixture, mixing well. Pour immediately into a lightly oiled mold. Refrigerate until firm.
Spray 9-inch pie pan with cooking spray. Sprinkle with crumbs. In blender or food processor, blend yogurt, egg, sugar and cornstarch. Gradually add cream cheese; blend until smooth. Pour into larger microwavable bowl. Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until consistency of chilled pudding. Remove; stir until smooth. Pour into pie plate. Cover and chill 1 hour. Top with Pineapple Topping.
Prepare batter for cake. Place half of batter in prepared 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt butter, evaporated milk and caramels together. Pour over baked cake. Add chocolate chips and nuts. Pour remaining cake batter over top. Bake an additional 20 minutes.
Defrost coconut. Preheat oven to 300°. Cream butter and sugar well. Add eggs, one at a time, mixing well after each. Add flour, salt, soda, sour cream and vanilla. Beat well. Fold in coconut. Pour into a greased 10-inch tube pan and bake for 1 hour to 1 hour and 30 minutes.
Heat grape juice in a saucepan. Add sugar and simmer until dissolved. Stir in lemon juice and cloves. Simmer 2 minutes longer. Add the apple. Pour into glasses. Garnish with lemon slices.
Grind together the first 3 ingredients or grate in blender. Press down lightly with rubber spatula until grated, then turn onto blend and add next 4 ingredients. Remove crusts from white bread and spread mixture on one side of bread. Sprinkle flavored bread crumbs on top. Fry on both sides until brown with a little oil. Drain on toweling. Cut in fourths on the diagonal and serve or freeze. If frozen, put in oven at 350° for 20 minutes before serving. Makes a bunch!
Brown beef, onions and celery. Add rest of ingredients, crumbling bacon into mixture. Bake in oven on low heat for a few hours or simmer on top of stove.
In bowl, mix all ingredients except chicken and cheese. Line 13 x 9-inch pan with aluminum foil and spread mixture evenly into pan. Press chicken breasts into mixture. Sprinkle with cheese. Bake at 350° for 45 to 60 minutes; less if breasts are boneless.
Sift together dry ingredients. Add rolled oats. Combine egg, oil, molasses, water and milk. Add to dry ingredients and beat until smooth. Cook like pancakes. Enjoy!
In blender, blend the tomatoes, cucumber, onion and green pepper. Add the juice, vinegar, olive oil and Tabasco sauce. Chill before serving. Rub bowl with garlic and croutons browned in oil with garlic. Or serve with dollops of sour cream.
Brown the first 3 ingredients and place in casserole. Add the remaining ingredients. Bake 1 1/2 hours at 350° and add 1 can bean sprouts. Bake for an additional 1/2 hour.
Boil noodles. Layer 9 x 13-inch pan with noodles, layer of sauce, layer of hamburger meat and layer of cheese. Repeat all layers again. Add extra cheese on top. Bake at 350° for about 30 minutes.
Melt butter. Mix in brown sugar, eggs and vanilla. Stir in next three ingredients. Spread thin layer of batter in greased 9 x 13-inch pan. Sprinkle nuts and chips over layer. Top with remaining batter. Bake at 350° for 15 minutes and then at 300° for 15 minutes.
Put all ingredients in buttered casserole. Top with crushed potato chips. Bake at 350° for 1 hour. Serves 4 to 6.
Divide into 2 layers. Add a cup of ground nuts to 1 part. Add 1 teaspoon of cloves, spices, cinnamon and 1 pound seedless raisins to the other part and bake in layers.
Mix pumpkin, sugar, eggs, salt and spices. Add milk very slowly mixing well after each addition, keeping mixture smooth. Pour into pie shell. Bake at 375° for 1 hour. Makes 1 (10-inch) or 2 (8-inch) pies.
Sift together dry ingredients. Stir in sugars; add margarine, egg and vanilla	and stir until well mixed. Blend in peanuts and coconut. Drop by teaspoons onto greased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Combine and sprinkle with 1 tablespoon salt. Let stand one hour. Squeeze out liquid. Pour vinegar mixture over cabbage. Pack in boxes and freeze. Can be frozen up to 3 months.
Mix milk, flour, sugar and salt together until smooth. Pour tomatoes into saucepan and add mixture. Bring to a gentle boil, being careful not to scorch milk. Use black pepper to taste. (If purchased can tomatoes are used, use large can and crush.) Serve with a pat of butter.
Brown beef and onion. Drain off fat. Add taco seasoning, tomato paste and water. Stir to mix. Simmer 20 minutes. To serve, spoon 3/4 cup of meat mixture over 1 cup corn chips. Top this with any or all of the following: shredded lettuce, grated cheese, chopped tomato, chopped green onions, sliced avocado and sour cream. Serves 5.
Dissolve jello in boiling water. Mix with remaining ingredients. Add 1 liter ginger ale at serving time.
Preheat oven to 375°. Combine corn, eggs, oil and milk. Mix dry ingredients and blend well with wet mixture. Pour half the batter into a 1-quart casserole dish. Spread the chilies on top and sprinkle with half the cheese. Pour remaining batter over and sprinkle with remaining cheese. Bake for 40 to 45 minutes. Makes 6 servings.
In a large bowl, beat eggs. Add the crumbs, onion, salt, pepper and Worcestershire sauce. Add beef and mix well. Shape into 1-inch balls; makes about 12 dozen.
Bring soup and water to boil, stirring constantly. Add dry jello mix, cream cheese and mayonnaise. Beat until smooth and well mixed. Fold in celery, green peppers and onions. Pour into 8-inch square pan and chill 3 to 4 hours before serving.
Stir fat-free sour cream to smooth. Mix together vanilla pudding (dry) and pineapple. Add the sour cream and fold in until smooth and free of lumps. Put into crust and chill. There is no sugar, no fat in the filling of pie and only an infinitesimal amount in pie crust.
Combine brown sugar, flour and Crisco. Mix until crumbly. Reserve 1 cup crumbs for top. Add to crumb mixture, buttermilk with baking soda (1 teaspoon), dissolved in milk. Combine King syrup, hot water, granulated sugar and 1/4 teaspoon baking soda. Mix all together and pour into 3 unbaked pie crusts. Sprinkle reserved cup of crumbs over pies. Bake for 15 minutes at 425°, then reduce heat to 350° and bake another 30 minutes or until done when toothpick comes out clean.
Soften both cheese and ham. Roll into a ball. Refrigerate until firm. Roll in parsley.
Heat to a boil, stirring almost constantly. When boiling, put on very low heat and cover for a few minutes. Place in casserole; top with a can of French fried onions. Bake at 375° for 20 minutes. Great for a quick, easy supper using leftover chicken or turkey.
Cook carrots until tender in boiling, salted water. Drain. Blend carrots and margarine in electric blender until smooth. Add remaining ingredients and blend well. Grease a 1-quart casserole dish or souffle dish and spoon mixture into it. Bake at 350° for 45 minutes or until set.
Brown the ground beef and chopped onions. Use less onions, if you wish. Drain off all fat. Put in a large roaster and add peas and juice, corn and juice and celery, chopped with leaves and all. Add all else except the macaroni. This should be cooked according to directions and then added. Cover and bake at 350° for 1 1/2 hours or until done.
Cut stalk off mushrooms. Clean out caps. Wash thoroughly and dice finely. Melt garlic, butter and stalk. Cook 10 minutes. Add crumbs and cheese; heat.
Broil eggplant, skin it and put aside. Heat pan with cooking oil with slow heat; brown garlic. Stir onion until translucent and mix meat until brown. Season with soy sauce and dash of pepper. Cover and simmer about 5 minutes. Take eggplant and part in the middle; stuff with the cooked ingredients and pour with the scrambled eggplant. Fry in a large pan.
For white sauce, cook flour butter, salt and milk. Layer asparagus and eggs in casserole. Pour white sauce over. Bake at 350° for 25 minutes.
Wash squash and boil in salted water for 8 to 10 minutes. Drain and cool slightly. Remove and discard stems. Cut in half lengthwise and remove pulp and keep shells. Cook bacon in large skillet until crisp; drain well, reserving 2 tablespoons bacon drippings in skillet. Crumble bacon and set aside. Saute onion in bacon drippings until tender; stir in bacon, crumbs and pulp. Put mixture into shells and top with cheese. Broil for 5 minutes. Sprinkle with paprika.
Combine shortening, butter and sugar; cream well. Add eggs; mix well. Sift flour with salt and soda. Add to mixture. Add pecans. Grease cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Cook pudding according to directions on box. When cooked, add dry cake mix and stir well. (Do not use mixer.) Pour into baking dish. Top with butterscotch chips and nuts. Bake at 350° for 25 to 30 minutes.
Cook and drain sausage. Beat eggs, milk and seasonings together. Layer in a 9 x 13-inch pan, the bread, sausage and cheese. Pour egg mixture over all. Cover and refrigerate overnight. Bake, uncovered, for 45 minutes in a 350° oven.
Cream butter, sugar and egg. Add dry ingredients. Mix in nuts and fruits with spoon. Drop by teaspoonfuls on greased cookie sheet. Bake 10 to 15 minutes at 375°.
Preheat oven to 450°. In a plastic bag or bowl, shake or toss all ingredients until veggies are coated. Empty into a 9 x 13-inch baking pan or roasting pan. Bake, stirring once, 20 minutes or until veggies are tender.
Mix together all ingredients except butter. Melt butter in a 9 x 9-inch baking dish. Pour mixture over it. Sprinkle with paprika. Bake at 350° for approximately one hour.
Mix all ingredients together in a small bowl. Pour over chicken breasts and marinade for several hours or overnight. Grill or broil chicken breasts.
Mix and pour in loaf pan or large Corning Ware. Bake at 350° for 1 hour. Top with mushroom soup before warming to serve.
Beat eggs, sugar, Karo, salt, oleo and vinegar. Add vanilla and nuts. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Sift flour in large bowl. Beat eggs and rest of ingredients to flour mixture; mix well, making sure all zucchini and flour is mixed well into batter. Scrape bowl often and keep mixing for several minutes. Pour into greased 9 x 5 x 3-inch loaf pans and bake at 350° for 1 hour and 20 minutes. Let cool in pan on wire rack and store in plastic or in freezer paper and freeze. This makes 2 loaves.
Pour boiling water over shortening and molasses. Add next 6 ingredients. Roll 1/4 inch thick. Cut out. Place on greased cookie sheet. Sprinkle with sugar. Bake at 350° to 375° for 10 to 12 minutes. Dough rolls easier if refrigerated for several hours.
Mix all ingredients together and let stand in refrigerator for 24 hours before serving. Delicious!
Brown sausage in heavy skillet. Add vegetables and cook until tender. Add broth, rice and seasonings. Mix well. Put in greased 2-quart casserole dish and bake at 325° for 1 hour.
Break lettuce in bite-size pieces. Cut cauliflower in buds. Add English peas. Toss; sprinkle onion and bite-size bacon on top. Spread Good Seasons on top; spread mayonnaise over all. Refrigerate overnight. Toss when ready to serve.
Mix shortening, eggs and sugar together. Add pumpkin; mix. Put in flour, cinnamon, soda, vanilla, baking powder and salt; mix. Add chocolate chips. Bake at 375° for 10 to 15 minutes.
Sprinkle cabbage and onions with salt and pepper. Bring sugar, celery seed, mustard and vinegar to a boil and boil for one minute. Add salad oil. Put cabbage in a large bowl. Pour liquid mixture over cabbage-onion mixture. Cover bowl and refrigerate for at least 24 hours before using. Slaw will stay crisp for a week. This slaw is good with barbecue.
In a saucepan combine corn syrup, water, and salt. Cook over medium heat to 300° or "crack" on candy thermometer. Stir in butter, baking soda, and vanilla. Next pour in peanuts and remove from heat. Pour onto cookie sheet sprayed with Pam and spread thin with spatula. Cool and break in small pieces.
Cook flour and milk very slowly until thick to make a paste. Cool. Add butter, Crisco, sugar, salt and vanilla to paste. Beat with mixer until thick and creamy. (Don't underbeat.) Add crushed, drained pineapple or chopped maraschino cherries. (A nice party cake.)
Combine cake mix, Cool Whip and egg in bowl and mix well. In another bowl, pour a small amount of confectioners sugar. Drop cake mix mixture by spoonfuls into confectioners sugar. Roll into balls. Put on ungreased cookie sheet and bake for 9 to 12 minutes at 350°.
Combine ingredients in blender and puree. Pour into saucepan and simmer for 15 to 20 minutes. Pour over meatballs, steak, etc. Simmer for 1 to 2 hours slowly.
Combine bread crumbs, cheese and seasonings. Stir well. Dip fish fillets in butter and roll in bread crumbs mixture. Arrange in greased baking dish and bake at 375° for about 30 minutes or until fish flakes with fork. Serve with lemon wedges and parsley.
Mix all ingredients in a bowl and put in refrigerator to chill. A dieter's delight!
Peel and cube potatoes. Boil until done. Drain well and let cool. Mash egg yolks well and put in mustard, sugar and pickle juice. Mix well. Put mayonnaise in and stir well. Then chop egg whites and add to other chopped food. Add all this to sauce and mix well. Add to potatoes when cool. Mix together well. Salt and pepper to taste.
Mix all ingredients, stirring until dry ingredients are moistened. Put dough on well flour surface and knead until it is in a good ball. Then pat dough into a 1/4 thickness and cut with a biscuit cutter. Put on a greased baking sheet and bake at 450 degrees for 8 to 10 minutes.
Saute sausage; drain. Beat eggs with milk and salt; layer bread cubes, sausage and cheese in 9 x 13-inch baking dish; pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 8 to 10.
Cook rice according to directions on package. When rice is done, add margarine, corn with liquid and cream of chicken soup. Mix and pour into a casserole dish. Bake until done (about 20 minutes). Do not cover dish. When done, spread cheese over top and return to oven for cheese to melt. Bake at 350°. Serves 8.
Cream the sugar and eggs. Add flour and baking powder. Add pineapple with juice, nuts and vanilla. Pour into a greased 13 x 9-inch pan and bake at 350° for about 35 minutes.
Mix all ingredients, except soda, in saucepan. Cook until syrup turns lightly brown (about 15 minutes). Remove from fire. Add soda. Stir and pour onto well buttered surface. When cool, break into pieces.
Beat together butter, egg, vanilla and sugar until light and fluffy. Add dry ingredients and stir well. Stir in chips. Drop from teaspoon onto ungreased baking sheets 2-inches apart. Cook 8 to 10 minutes at 350°.
In a 5 to 6-quart pan, stir ground beef over high heat until crumbly, about 5 minutes. Add onion and garlic; stir until onion is limp, about 5 minutes. Reduce heat to medium and stir in chili powder, cumin and allspice. Stir until spices are very fragrant, 1 to 2 minutes. Add tomato sauce, green chilies and beans. Simmer, uncovered, stirring occasionally, until sauce is thick and beans are hot, 5 to 10 minutes. Add salt and pepper to taste. (If made ahead, cool, cover and chill until the next day. Reheat to use.) Slice through each roll, about 1/2 inch from top. Lift off cut portion and hollow out insides of base to make a shell 1/4 inch thick then pull soft bread from top to make lid about 1/4 inch thick; reserve scraps for another use.
Brown and drain ground beef. Place in a 6-quart casserole. Layer potatoes, onion, pepper, celery salt and pepper. Then pour tomato juice and water into casserole. Bake, covered, at 350° for 1 to 2 hours until potatoes are fork-tender. Remove lid last 1/2 hour to reduce liquid. This will cook faster if ingredients are stirred before cooking.
Make dressing with oil, vinegar, soy sauce and lemon juice. Toss in vegetables. Boil Creamettes according to package directions. Combine gently.
Bake cake as per package and cool. Slice cake into four layers. Place first layer into pan and press down. Arrange strawberries on cake layer; sprinkle with dry strawberry jello. Spread 1/3 of a half gallon softened ice cream on top of fruit and jello. Place next layer of cake in pan and press. Top with mandarin oranges (drained) on top of cake and sprinkle with dry orange jello. Spread 1/3 of a half gallon softened ice cream on top of fruit and jello. Place next layer of cake in pan and press. Top with blueberries (drained) on top of cake and sprinkle with dry lemon jello. Spread 1/3 of a half gallon softened ice cream on top of fruit and jello. Place last layer of cake in pan and press. Cover with plastic wrap and freeze for at least 24 hours before serving.
Combine all ingredients. Drop by spoonful onto cookie shee. Bake at 350° for about 20 to 25 minutes. Lightly coat biscuits with butter as soon as you take them out of the oven.
Combine all ingredients in a large bowl. Stir until well blended. Pack into jars; seal. Label to read: Use 2 to 3 level tablespoons mix for a 6 ounce cup boiling water.
Preheat oven to 350°. Lightly grease a 13 by 9 inch baking pan. In a large bowl, combine the cake mix, 1 egg and 1 stick melted butter and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. let cake partially cool on a wire rack before cutting into pieces.
To make tomato sauce, melt 1 tablespoon of the butter in medium saucepan. Cook onion and garlic until tender. Add oil. Reduce heat; cover and simmer 10 minutes.
Spray a 9 x 13-inch pan with Pam. Sprinkle pecans and raisins in pan to cover bottom. Sprinkle cinnamon on top. Cut 2 loaves of frozen bread into 6 pieces (each loaf). Place on top of pecans and raisins. Sprinkle bread with cinnamon. Mix pudding mix, brown sugar, butter and milk. Pour over top of bread. Preheat oven to 200° and turn off. Place pan in oven over pan of warm water for 1 1/2 hours or until raised. Remove from oven. Preheat oven to 350°. Bake for 30 minutes. Remove and brush with butter. Turn pan over and let stand until cool. Great warmed in microwave for 30 seconds for each roll.
Preheat oven to 325°. Sift dry ingredients together. Combine eggs, strawberries and oil and add to sifted ingredients. Add pecans. Pour into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake for about 1 hour or until bread tests done. Cool in pan for 5 minutes, then cool on wire rack.
Put all ingredients in a buttered baking dish.	Drizzle top with 1/2 cup melted butter. Bake at 350° for 30 to 40 minutes. Serve either hot or cold. Top with Cool Whip.
Roast the prime rib of beef according to cooking instructions. While meat cooks, sift together flour and salt. Stir in milk, beating vigorously until smooth. Add the eggs, one at a time, beating 1 minute after each egg. Chill 2 hours. Half an hour before roast is done, put 1/4 cup of beef drippings in a roasting pan. Set in the oven until sizzling hot. Cook pudding 15 minutes in oven at 350° or until golden and crisp at edges. Add some dripping and use the rest for gravy.
Paste: Beat eggs well with electric mixer. Add sugar slowly and cornstarch. Mix well. Add paste. Cut up fine. Set in the refrigerator to chill overnight. Cover tight.
Add boiling water to jello and stir until dissolved. Add frozen strawberries immediately and mix gently. Chill until slightly congealed. Add pineapple and nuts; mix well. Put 1/2 of mixture into lightly oiled 9-inch pan. Chill slightly. Fold sour cream into remaining mixture and pour carefully into chilled mixture.
In a large pot, combine all of the ingredients. Bring to a boil. Stir occasionally. Reduce heat and simmer about 10 minutes. Makes 12 servings. Yields 3 1/2 quarts.
Cream sugar and shortening. Add eggs and beat well. Combine soda, buttermilk and vanilla in a small bowl. Add dry ingredients and buttermilk mixture alternately to creamed mixture, beating well after each addition. Stir in bananas. Bake at 375° for 30 minutes.
Cut shortening into dry mixture. Mix in milk and egg. Keeps good in refrigerator. Chill overnight, if possible. It is much easier to work with then.
Slice apples; place in a large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg. Sprinkle over apples and toss well. Spoon into unbaked pie shell and drizzle with lemon juice. Combine 1/2 cup sugar, 1/2 cup flour and stick margarine, then sprinkle over apples. Slide pie into brown paper bag. Fold open end twice and fasten with paper clip. Bake on cookie sheet at 425° for 1 hour.
Whip together all the ingredients. Put into a small, ovenproof serving bowl. Bake at 350° for 20 minutes. Cool slightly and serve with crackers.
Slice pita bread in half. Spread pizza sauce. Layer with toppings and spread Mozzarella cheese on top. Cook in toaster oven 5 minutes at 425°.
Line pan with mayonnaise. In large bowl dissolve jello with hot water. Add carrots, celery, nuts and pineapple. Mix well. Put into mold. refrigerate until set.
Crush cereal finely. Combine half of the cereal with the milk. Add remaining ingredients, except reserved cereal. Mix thoroughly. Shape into 1/2-inch balls. Roll in remaining crushed cereal. Bake (425°) on greased baking sheets for 10 minutes until lightly browned.
Brown ground beef and chopped onion. Boil celery until soft and drain. Combine meat, celery, soups and 1/2 can of noodles. Place in greased casserole. Top with the remaining noodles. Bake at 350° for 30 to 45 minutes.
Sprinkle orange Jell-O over cottage cheese and Cool Whip; mix together and add fruit.
In a bowl combine well the flour, cornmeal, salt, baking soda and baking powder.