HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the margarine and sugar. Add eggs, one at a time, mixing well. Add chopped peppers, corn, cheese and salt; mix well. Sift together the flour, cornmeal and baking powder. Add to mixture. Pour into greased and floured oblong cake pan (9 x 13 x 3-inch). Preheat oven to 350°. Reduce heat to 300°. Bake for 1 hour.
Preheat oven to 350°. Stir flour and sugar with a fork until blended. Cut in butter until mixture hangs together. Pat into an ungreased 8 x 8-inch pan. Bake 10 to 12 minutes. May prepare ahead.
Bake shell 15 minutes at 375°. Remove from oven. Reduce heat to 325°. Melt chocolate chips with oleo, mixing well. Add Eagle Brand milk, eggs and vanilla, blending well. Mix in biscuit mix. Fold in nuts. Pour in pie shell. Bake about 35 to 45 minutes, until set.
Cook potatoes in water 15 minutes until tender; drain and mash. Add butter and cream cheese. Beat at medium speed on mixer until smooth. Stir in 1/2 cup Cheddar and next 6 ingredients. Spoon into lightly greased 11 x 7 x 1 1/2 baking dish. Cover and chill, if desired. Remove casserole from refrigerator and let stand at room temperature 30 minutes. Bake at 350° 40 minutes. Sprinkle with remaining Cheddar. Bake 5 minutes or until cheese melts. May be baked without chilling. Baking time may be less than 40 minutes.
Mix all dry ingredients together. Slowly add to the dry ingredients the oil, egg and buttermilk; mix well. Add blueberries. Cook in greased pan until lightly brown. Turn once.
Wash and drain mushrooms. Mix together all ingredients. Add mushrooms and let sit overnight. (Minimum time 8 hours). Shake or stir once in awhile.
Mix all ingredients well; chill 3 or 4 hours. Drop by spoonfuls into hot (360°) oil. Cook until golden brown. Serve hot with butter, barbecue and other things that you enjoy hush puppies with.
Sift together the first 3 ingredients. Cream in the butter or margarine and lemon juice. Bring 2 cups water to a boil. Add the raisins and chopped dried fruit; again bring to a boil. Pour off water; drain fruit on paper towel and set aside. Mix the nuts, dates, cherries and pineapple wedges in a large bowl. Add dry ingredients to mixture in bowl; mix lightly until fruit and nuts are well coated. (Can add the coconut, if desired.)
Mix milk with pudding. Beat for about 3 minutes. Stir in Cool Whip and beat for about 2 more minutes. Layer graham crackers and pudding (usually put pudding first). Last layer needs to be the graham crackers. Spread chocolate icing over top. Refrigerate. The longer it can refrigerate, the better.
Mix together flour, brown sugar and oil. Take out 1/2 cup for crumbs. Mix remainder of crumbs with molasses, egg, hot water and baking soda. Pour into crust. Add 1/2 cup crumbs on top. Bake at 350° for 35 minutes. Makes one 9-inch pie.
Cook the spaghetti until done; drain, rinse and let set until cold. Add remaining ingredients and stir. Refrigerate for 1 hour.
Sift together the dry ingredients. Stir in Mazola oil and milk. Drop small tablespoon onto boiling stew. Cover and boil gently for 15 to 20 minutes.
Combine biscuit mix, cheese and sausage; blend well. Roll sausage mixture into small balls. Place on baking sheets. Bake in preheated 425° oven for 10 minutes or until browned. Serve hot. Yields 20 servings.
Heat oven to 275° very slowly. Combine Wesson oil, brown sugar and eggs. Beat vigorously with spoon or electric mixer for 2 minutes. Sift 2 cups of the flour with the baking powder, salt and spices. Stir into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the fruits and nuts. Pour batter over the fruit, mixing thoroughly. Turn into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or one Bundt cake pan. Grease pans and line with brown paper. Place pan of water on the lower rack. Bake cake for 2 1/2 to 3 hours. After baking, allow cake to cool in the pan. Wrap and refrigerate. Enjoy.
Brown meat; add salt, pepper, garlic salt, chili powder (optional) and onion. Add tomato sauce and cook for 10 to 15 minutes. Slightly grease skillet and warm tortilla shells on each side. Place small amount of meat and cheese on each shell and roll up. Place on cookie sheet; then sprinkle remainder cheese over enchiladas and bake for 20 minutes at 350°. Mix can of Mexican sauce and green peppers to make sauce; pour over enchiladas when done. Serves 4.
Heat oven to 375°. In bowl, stir together flour, baking soda and salt. In a large mixing bowl, beat butter, water, sugars and vanilla until light and fluffy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly brown. Makes 6 dozen cookies.
After mixing these ingredients, add the fruit. Bake in greased and floured Bundt pans at 300° until done. Test with toothpick. Cool completely. Decorate with sliced candied pineapple and cherries.
Cut up chicken breasts. Dip in milk and egg. Roll in crushed potato chips with onion salt and pepper. Set at room temperature for 5 minutes. Top with butter. Bake at 350° until done.
Fry bacon. Remove from pan. Brown onions in drippings. Place 3 c. water in large pot. Bring to boil. Pour onion and drippings into pot. Add fish, Tabasco, Worcestershire and salt and pepper. Cook until fish is done. Add ketchup and tomato paste. Cook 2 hours. Serve over rice.
Brown hamburger and onion; add salt, garlic, Italian seasoning, basil and sugar. Add tomato sauce; simmer for 20 minutes. Cook lasagne noodles. Mix cream cheese, sour cream, egg and chives until creamy. Layer in pan with noodles, then creamy mixture, then hamburger mixture. Top with Mozzarella cheese; bake until bubbly at 350°.
Line 11 x 18-inch cookie sheet with foil. Cover with graham crackers, side by side. Put brown sugar and butter in pan and boil for 4 minutes. Pour mixture over graham crackers and bake at 350° for 6 to 8 minutes.
Blend milk and Cool Whip well, then add other ingredients. Buy ready-made graham cracker crusts (use two). Pour pie filling in crusts and chill.
Stir together sour cream and soda. Put to side. Cream butter and sugar. Add eggs. Beat in sour cream and soda mixture. Stir in remaining ingredients until just blended. Do not overmix. Add nuts. Bake at 325° for 50 minutes.
Melt margarine, sugar and milk and boil for 8 minutes. Set aside and	add chocolate	nuggets and Hip-O-Lite. Beat until smooth, then add nuts. Pour in greased Pyrex dish.
Gently rinse berries; pat dry and set aside. In a mixing bowl, combine eggs, milk and vanilla. In a separate bowl, combine flour, sugar, cornmeal, baking powder, salt and grated orange peel. Stir egg-milk mixture into the flour mixture, along with the melted butter. (Stir just enough to blend ingredients; do not overmix.)
Prepare stuffing mix according to directions on box. Mix milk and ground beef and divide into 4 to 6 patties. In center of each patty, put 1/4 cup stuffing and mold meat around stuffing to form a ball. Place on 8 x 8-inch pan and pour soup over meat. Bake 1 hour at 350°. Baste several times. Serve with vegetables, potatoes and salad. Use soup sauce as a gravy.
Wash and slice squash. Put in medium sized saucepan and add bouillon, minced onion, celery, tomato puree and more salt and some pepper if needed to taste. Put on to cook, covered, over low heat, being careful to check to see that the moisture is enough. A very little water may be added. When it begins to tender, add the Italian seasoning; pour into casserole and set in medium oven. Allow to bake for 40 minutes to an hour. When ready to serve, serve with Parmesan cheese grated over top. This has a definite pizza like flavor. This is a weight controlling recipe, but don't tell your family!
Cream eggs and sugar. Add flour and buttermilk, then add other ingredients, mixing with spoon. Bake at 350° for 45 minutes to 1 hour in a well-greased and floured pan.
Blend flour, sugar, baking powder, salt, vegetable oil, milk and egg with an electric mixer. Pour batter into well-greased 9-inch round cake pan.
Preheat oven to 350°. Place chicken parts, skin side up, in dry roast pan. Roll loose skin under each piece. Place a thin pat of butter on each piece and salt and pepper generously. Bake for 1 hour, reversing pan after first half hour. Baste several times during baking with juice which accumulates. Juice may be used for gravy.
Place fryer in large pot. Cover halfway with water and boil until tender. Remove fryer and debone. Break dumplings into thirds and drop into boiling stock. (If stock is not boiling, rolling, the dumplings will stick together.) Add salt, pepper and poultry seasoning to taste. Lower heat and stir often to prevent sticking. If you need more liquid, add canned chicken broth, cream of chicken soup or maybe a little milk. Simmer for 30 to 45 minutes. Add boned chicken to dumplings. Simmer a few minutes and serve. This is yummy!
Mix pudding according to package directions. Chill. In large mixing bowl, mix jello and boiling water. Stir well until dissolved. Add frozen strawberries. Stir and mix well until strawberries are defrosted. Add pudding, stir well. Add sliced bananas. Break cake into small pieces and add to jello mixture, pushing down until covered. Top with Cool Whip.
Combine cream cheese, sour cream, 1 small onion and taco seasoning. Spread in 9 x 13-inch pan or on two plates. Top with taco sauce. Layer remaining ingredients on top. Serve with taco chips.
Mix peanut butter and powdered sugar together. Put half of the mixture in a cooled baked pie shell. Put the other half of the mixture in the prepared vanilla pudding and pour it in the pie shell.
Place shrimp in boiling salted water. Add bay leaf, pickle spice, cayenne pepper, garlic and lemon. Boil for 10 minutes or until shells turn pink. Remove shrimp; peel and remove veins. Cool. Grind shrimp with onions. Add celery and enough mayonnaise to hold mixture together. Serve with potato chips or snack crackers.
Spread pecans and coconut in greased 9 x 13-inch pan. Mix cake mix as package directs and pour over pecans and coconut. Melt together oleo and cream cheese. Add confectioners sugar and mix well; pour on top of cake. Bake at 350° for 50 minutes. Let cool and cut in squares.
In medium bowl, combine yogurt and cottage cheese until well blended. Stir in soup mix and chili powder. Refrigerate 3 hours or longer to let flavor develop.
Grind cranberries and let stand overnight. Dissolve jello with boiling water. Add orange juice, celery, pineapple, orange rind and cranberries. Chill.
Combine meat, bread, 1/2 cup cheese and mushrooms. Mix lightly. Shape mixture in 4 small loaves; place in shallow baking dish. Bake at 350° for 30 minutes. Brush with remaining sauce. Sprinkle with remaining cheese. Continue baking 10 minutes. Makes 4 servings.
Bake potatoes in oven. When done, slice in half longways. Be careful not to tear peeling. Scoop out the potatoes into a medium bowl. Add salt, pepper and butter; mix with beater on medium speed. Add milk and beat again for 1 minute. Scoop potatoes back into peelings and top with cheese. Bake again until cheese is melted.
Cut up chicken in the usual manner and place in a kettle with a tight lid so as to retain the steam; put water, salt and pepper over chicken, then cook. Cut up meat freed from skin. Put in dish and pour juice over meat. this will gel and can be sliced when cold.
Preheat oven to 350°. Combine beef, onion, toast, ketchup and egg. Form into a loaf and place in pan.
Mix Jell-O and boiling water, stir until dissolved, add cold water and stir thoroughly. Add rest of ingredients and refrigerate until set.
Put broth in saucepan you cooked the onion and celery in. Add chopped liver and gizzard and boil for about 2 minutes. Remove from heat. In a small glass, place flour and then add water. Stir until well mixed and all lumps have been dissolved. Add to broth mixture and return to heat. Cook until thick. Remove from heat. Add chopped eggs and food coloring. Stir well. Serve over dressing.
In large bowl, combine persimmon pulp, sugar and butter. Sift together dry ingredients and add to fruit mixture alternately with the milk. Add remaining ingredients. Any or all of the raisins, walnuts and candied lemon peel are optional. Grease and flour a deep baking pan. (My mother used a 1 pound coffee can.) Pour batter into pan and bake at 325° for 1 hour. (Place pan into a shallow pan of hot water.)
Remove and discard any stones from beans; rinse and drain. In a 2 1/2-quart casserole, combine beans and 6 cups water. In microwave, cook covered on High 16 to 22 minutes, until boiling. Cook on High for 2 minutes. Remove and let stand covered 1 hour. Cook covered at Medium (50% power) 30 to 40 minutes, until beans are tender, but not soft. Press cloves into onion; add with remaining ingredients to casserole. Cook covered on High 30 to 40 minutes, stirring 4 times until beans are soft. If desired, remove and discard onion before serving. Makes 12 serving (1/2 cup); 262 calories, 10 g protein, 9 g fat, 37 g carbohydrates and 197 mg sodium.
Mix the milk, sugar and salt in a saucepan and heat to boiling; continue to cook for 5 minutes over medium-high heat, stirring constantly. Remove from heat and add marshmallows; stir until mixed. Add chocolate and continue to stir until well mixed and marshmallows and chocolate are melted. Add vanilla and nuts; mix. Pour into buttered 9-inch square pan and cool for 20 minutes. (Preparation time: 15 minutes plus 20 minutes.)
Mix all ingredients together. Pour into partially baked pie shell. Bake 10 minutes at 425°. Turn oven temperature to 325° and bake 50 minutes.
Combine sugar and Karo syrup; bring just to a boil. Remove from heat. Add peanut butter; melt together. Mix in Rice Krispies. Press into a greased 13 x 9 x 2 pan.
Mix sugar, milk, margarine and cocoa and boil 3 minutes. Add salt, vanilla and oats. Cool slightly. Add walnuts and/or coconut. Drop by spoonfuls on waxed paper. Makes about 2 dozen.
Grease casserole dish. Pour all ingredients in and top with 2 tablespoons of butter. Bake 30 minutes at 350°.
Dissolve yeast in 1/2 cup lukewarm water; let stand for 15 minutes. In a large bowl, add 3 1/2 cups lukewarm water, molasses, salt, sugar and shortening. Add enough flour to make a soft sponge. Beat thoroughly. Add remainder of flour to make stiff dough. Knead dough well. May add some shortening to kneading surface to help kneading. Place dough in greased bowl; cover and let rise in a warm place. When double in bulk, knead again. Let rise once more, then shape into 4 loaves. Place in loaf pans. Let dough rise until loaves are double in size.
Saute onion in butter. Blend in flour, salt and pepper. Stir over medium heat until smooth and bubbly. Stir in cooked broccoli; boil 1 minute, stirring constantly. Stir in half and half and milk, heat to serving temperature. Serve with dab of sour cream, yogurt or grated Cheddar cheese on top.
Preheat oven to 325°. Line a 9-inch round baking pan with foil; grease and set aside. In bowl with mixer at high beat cream cheese and 2 tablespoons butter until smooth. Beat in 1 egg, 1/4 cup sugar, 1 tablespoon flour and orange peel; set aside.
Mix ingredients together well in large bowl. Add wings and marinate overnight. Place wings on baking sheet with some of the marinade and bake at 350° for 45 minutes or longer, turning occasionally.
Preheat oven to 350°. Melt margarine in 9 x 13-inch cake pan. Pour cake mix over melted margarine. Add 1 egg, mix well. (I use my hands and work up like dough.) Pat over bottom and sides like pie crust. Mix softened cream cheese, powdered sugar. Add 3 eggs, 1 at a time, beating well after each. Bake 40 to 45 minutes.
Mix all ingredients together and bake in 350° oven for 30 to 40 minutes until top is brown, in a layer pan or pie plate.
In 3-quart saucepan, combine broth, water and potatoes. Over high heat, heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until potatoes are tender. Add vegetables, tomatoes, beef, thyme and pepper. Cover; heat to simmering. Cook until vegetables are tender.
Brown meat in a large skillet, drain well. Stir in next 5 ingredients. Simmer 10 minutes, stirring occasionally. Cook noodles according to package directions, using 1 teaspoon each of oil and salt; drain. Layer half of noodles, cottage cheese, Mozzarella cheese and meat sauce in a lightly greased 13 x 9 x 2-inch baking dish, then repeat layers. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Yields 6 servings.
Mix vegetables and salt. Let stand overnight. Wash well in colander. Put in a large pan.
Combine all ingredients in a large bowl. Stir to blend well. Put in airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups pancake mix.
In a 2-cup glass measuring cup, combine water and margarine. Microwave on High 2 minutes or until water is boiling and margarine is melted. Add remaining ingredients; stir well; pour mixture in blender jar and whirl until smooth. Makes the equivalent of 1 can of sweetened condensed milk and can be used in any recipe calling for sweetened condensed milk.
Grease 10 x 14-inch cake pan. Spread coconut and pecans in the bottom of the pan. Prepare cake mix as directed. Pour batter over coconut and pecans. Bake 40 to 50 minutes at 350°. Remove cake from oven and cool 10 minutes. Combine margarine, powdered sugar and cream cheese. Spread over warm cake.
Season chops with salt, pepper and sage. Brown in small amount of oil. Remove from skillet. Stir flour into skillet. Stir in water, vinegar and raisins. Arrange chops in casserole top with apple slices. Pour molasses over apples and add flour mixture. Bake covered for 1 hour and 30 minutes at 350°.
Cook chicken in water slowly until it is tender, adding salt 30 minutes before it is done. Remove chicken and strain broth through a fine sieve. Take meat from bones and cut in bite size pieces. Set aside. Add corn to broth. Add onion, chopped celery and seasoning; cook 5 minutes. Five minutes before serving, add chicken, diced eggs and rivels.
Mix all together. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for about 10 minutes, or until light brown.
Beat pudding and milk until thick. Fold in Cool Whip; blend together. Use a greased 9 x 13-inch pan. Alternate pudding mixture with whole graham crackers, beginning and ending with crackers. Top with icing.
Combine chicken, grapes, celery, sugar and mayo. Add salt and pepper to taste. Cover salad and chill at least an hour. Serve on lettuce leaves and top with slivered almonds.
Mix all ingredients. Put into dish or cupcake holders and freeze. May be refrozen. Serves about 24.
Line a 9 x 13-inch baking dish with chicken breasts. Cover chicken with a layer of Swiss cheese. Mix soup and water. Pour over cheese. Melt oleo and mix stuffing mix. Sprinkle on top of soup layer. Bake at 350° for 1 1/2 hours.
Cream butter and sugar together; add eggs and beat well. Add vanilla. Combine dry ingredients and add to creamed mixture alternately with sour cream and milk; mix well. Spoon into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour. Yields one 10-inch cake.
Mix the limeade and ginger ale. Add the lime sherbet and beat until smooth. Pour into tall glasses and garnish each serving with an additional scoop of sherbet.
Grease 9 x 13-inch pan. Press 1 roll of cookie dough in bottom of pan. Mix cream cheese, eggs, sugar and vanilla. Put on top of cookie dough. Press other roll of dough and put on top. Bake at 350° for 45 to 50 minutes.
Saute celery, onion and green pepper. Brown meat and drain. Mix with vegetables. Add rest of ingredients except biscuits. Put in casserole. Place biscuits on top. Bake at 425° for 25 to 30 minutes.
Mix all together and bake in a greased casserole dish at 350° for 1 hour.
For sauce, in a small saucepan, combine half of the mushrooms, onion, water, tomato paste, basil, oregano, sugar, fennel seed, red pepper and garlic. Bring to boiling, then reduce heat. Simmer, uncovered, for 4 minutes, stirring the mixture occasionally. Remove from heat.
Cook broccoli to crisp-tender; drain and place spears in an 11 x 7 x 1-inch baking dish with tips pointing out. Top with turkey slices. Combine soup, mayonnaise, lemon juice and curry powder; pour over turkey. Top with cheese slices. Bake at 350° for 20 to 25 minutes. Sprinkle with onion rings. Bake 5 minutes more. Makes 6 to 8 servings.
Cook spaghetti and rinse well with cold water. Add celery, green peppers, tomatoes and drained olives. Mix well with Salad Supreme and Italian dressing.
Season chops; brown in oil. Cover with onion slices. Combine soy sauce, sherry, lemon juice, mushrooms, ginger and garlic powder. Pour over chops. Bake, covered, for 35 minutes in a 350° oven. Add remaining ingredients. Bake, uncovered, 15 more minutes. Serve with rice or mashed potatoes.
In chafing dish or large saucepan, combine margarine, sugar, cornstarch, orange rind, orange juice and lemon juice. Cook over low heat, stirring constantly, until slightly thickened. Stir in fruit. Simmer just until fruit is warm. Serve warm.
Stew meat until tender. Remove from bones. Add vegetables to meat and seasonings. Cook until vegetables are done. Add butter and breadcrumbs to thicken. Serve hot with cornbread.
Tear lettuce into bite size pieces; mix with beans, onion, tomatoes and corn chips. Add Catalina just before serving.
Cook chicken. Saute vegetables until soft (not mushy). Add soup, chicken and pepper. Simmer for 10 to 15 minutes, stirring occasionally. Meanwhile cook noodles as directed on package. Serve chicken over noodles.
Cream shortening, sugar and eggs. Sift other dry ingredients, then add alternately the buttermilk and dry ingredients to the shortening mixture. Beat about 2 minutes. Fold in nuts and raisins. Pour into greased and floured 9-inch pans. Bake 30 to 35 minutes at 350°.
Place all ingredients in electric blender at low speed for 1 minute. Pour into china pots or small custard cups. Chill several hours. Serves 4 to 5.
Set cream cheese out to room temperature, then beat in mixing bowl. Cut ham fine. Pour onions and ham in cream cheese and mix well. Roll in medium balls. Roll in pecan meal. Serve with any kind of snack crackers.
Put flour and seasoning in large bag. Coat all chicken pieces. In a large baking pan, melt 2 tablespoons margarine and 2 tablespoons of Wesson or Crisco oil. Put chicken in pan and bake 30 minutes at 400°. Turn chicken over and bake 30 more minutes.
Cover chicken with water in large pot and boil until done. Remove from bone and cut in bite size chunks. Crumble cornbread and wheat bread together. Add other ingredients to bread mixture including the chicken. Mix all of this together using the broth from cooking the chicken. Mix well. Bake at 375° for about 40 minutes or until brown.
Combine cream cheese and salsa. Spread on flour tortillas and roll up. Chill 1 hour or more. Slice into pinwheels and serve.
Melt butter in bottom of a 13 x 9-inch Pyrex dish. Pour peaches on top of melted butter. Mix together Bisquick and sugar. Add milk and stir until the mixture is the consistency of pancake batter. Pour this mixture on top of the peaches. Bake at 350° for 1 hour.
Mix together candy bars and oleo. Melt and set aside. Mix sugar and shortening; dissolve soda in hot water. Add to buttermilk, eggs, cake flour, nuts and vanilla. Mix all together well and add to melted Milky Way mixture. Bake at 350° for 1 hour. Add frosting.
Melt butter. Add flour, gradually. Cook 2 to 3 minutes. Mix milk and macaroni water. Add to roux, slowly. Stir until it boils and thickens. Remove from heat. Stir in cheese (mix grated and Cheddar). Save some cheese to spread on top. Mix sauce with macaroni. Sprinkle cheese on top and add a few thin slices of butter. Bake at 375° until brown and crisp on top.
Combine mincemeat, 1/4 cup melted butter and 1/3 cup brown sugar. Place in a 9 x 9 x 2-inch baking pan.
Saute onion in Wesson oil. Add tomato sauce, chili powder and tomato ketchup. Saute ground beef in skillet and salt; add to mixture. Line casserole with Fritos; add beef mixture. Top with Cheddar cheese. Bake for 10 minutes.