HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients. Pour into a greased 1 1/2-quart baking dish. Bake at 300° for 1 hour. Stir several times. Add nutmeg, cinnamon and raisins. Bake 2 to 2 1/2 hours.
Lay chicken in a 9 x 13-inch glass dish. Mix soup and 1/4 cup water. Sprinkle stuffing mix over breasts and pour soup and water and 1/4 cup melted butter over stuffing. Bake in preheated oven at 350° for 45 to 55 minutes.
Put all ingredients in a large mixer bowl. Beat well and bake in 350° oven until it springs up when touched, around 35 to 40 minutes.
Drain and reserve oil from 1 jar of artichokes. Cook chopped onions in the reserved oil. Coarsely chop artichoke hearts and add to onion mixture. Beat the eggs and mix with onions and artichokes. Add remaining ingredients and mix well. Pour into a greased 9 x 13-inch pan and bake at 325° for 30 minutes. Cut into bite-sized squares and serve hot. Makes 40 appetizers.
Cream together margarine, sugar and eggs. Add sour cream, dry ingredients and almond extract. Stir. Spread half of the batter on a greased 13 x 9-inch pan. Put cranberry sauce in a bowl and smash with a fork. Spread sauce over batter. Spread rest of batter over cranberry sauce. Sprinkle with nuts. Bake at 350° for 45 minutes or until brown.
Drain canned fruits. Pour 1/4 cup of the combined syrups in a large bowl. Add canned fruit, flaked coconut and lemon juice. Sprinkle the instant lemon pudding mix over the fruits and toss lightly to combine. Chill. Serve in dessert dishes or sherbets. Top with Cool Whip and a cherry.
Put yolks in bowl. Mix mashed eggs with mayonnaise, mustard and pepper. Fold in capers and ham, reserving about 2 teaspoons of the ham for garnish.
Mix and bake in same 8 x 8-inch pan. Melt butter and chocolate in pan. Add sugar and mix. Add 2 eggs and mix. Add 3/4 cup flour, vanilla and nuts. Bake 20 to 25 minutes at 350°. Serve with ice cream or whipped cream.
Dissolve yeast in lukewarm water. Melt margarine. Add it to sugar, salt, eggs and the dissolved yeast. Then add flour, about 1 cup at a time, beating well after each addition. Put into greased bowl. Cover and let stand in fridge overnight or even 3 to 4 days. Divide dough into 2 parts. Roll to about 3/8 inch. Cut each circle into 16 pie-shaped wedges. Roll each piece, starting at wide end. Place on greased pan. Let rise until doubled. Bake at 375° for approximately 15 minutes.
Make all measurements level. Beat eggs and combine with onion, flour, salt and baking powder. Add cheese which has been cut into 1/4-inch cubes. Heat shortening in frying pan. Dip as much mixture as large spoon will hold and drop into hot shortening. Fry golden brown on both sides. Can be used as main coarse and especially delicious served with Sauteed Tomatoes.
Read through directions first. Add ingredients in order listed. Be sure cinnamon, salt and sugar are sifted together. Add flour last. Dice the apples and chop the nuts. Allow the raisins and nuts to soak in oil for a few minutes to prevent burning. This cake is best about the second or third day. Bake at 350° for 50 minutes.
Wash and dry greens. Combine in a bowl with drained water chestnuts, drained oranges, onions and pea pods. Combine Soy sauce, vinegar, oil, sugar, and ginger in a jar with a lid. Shake well. Pour over salad and toss. Stir in noodles just before serving.
Combine marshmallow cream, sugar, evaporated milk, butter and salt in saucepan. Bring to full boil over medium heat, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat. Add chocolate chips and walnuts. Stir until well blended. Pour into greased 8-inch square pan. Chill until firm. Yields 2 1/4 pounds.
Wash and sort beans. Place beans, ham hock, garlic, salt and pepper into a pot with 8 cups of water. Bring to a boil, then simmer 2 1/2 to 3 hours.
Mix all ingredients in order in a casserole bowl. Bake at 350° for 45 minutes or until firm.
Preheat oven to 350°. Butter an 8 x 8-inch pan. In small saucepan, over low heat, melt together chocolate and shortening. Remove from heat, let cool slightly and stir in vanilla. In a small bowl, combine flour and sugar; mix well. Add flour-sugar mixture and milk to chocolate mixture alternately. Beat in eggs, one at a time; mixing until well combined. Spread in pan and bake for about 35 to 40 minutes or until toothpick inserted in center comes out clean.
Prick bottom and sides of pastry with fork. Bake at 400° for 3 minutes; remove from oven and gently prick. Bake 5 minutes more, cool. Cook bacon and crumble. Saute onion and combine with remaining ingredients, mixing well. Pour into pastry shell and sprinkle with bacon. Bake at 375° for 45 minutes or until set.
In an ungreased 13 x 9 x 2-inch pan, sift and mix together dry ingredients. Make three wells in the flour mixture. Put the vanilla in the first, vinegar in the second and the margarine in the third. Pour water over all. Mix until all ingredients are entirely moistened. Bake at 350° for 30 minutes or until done. Also, makes 2 layers.
Spray the inside of the frying pan with nonstick cooking spray. Put ham slices in the frying pan. Over medium heat, brown both sides of the ham slices.
Brown sausage, onion and pepper; pour off fat. Add soups, chicken, rice and water. Simmer about 20 minutes, until the rice is soft. Pour into a 9 x 13-inch casserole dish that has been sprayed with Pam. Bake for 45 minutes to 1 hour. Great for office luncheons!!!
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake in moderately hot oven (400°) for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes.
Beat all ingredients together except shrimp. Add shrimp and mix. Refrigerate. Spread on crackers of choice.
Boil carrots in salted water just until tender; drain and place in 2-quart covered casserole. Combine tomato sauce, sugar, oil, vinegar, salt, pepper, mustard, Worcestershire sauce and hot pepper sauce; mix well. Pour over carrots. Add onion, green pepper, corn and celery. Cover and marinate overnight. Makes 8 to 12 servings.
In medium skillet, heat corn oil over medium-high heat. Add onion and garlic; saute 2 minutes. Add broccoli, pepper and carrot; saute 3 to 4 minutes. Combine water, bouillon, teriyaki sauce, sherry and ginger. Stir into skillet; heat 1 minute. Toss with fettuccine. Makes 4 servings.
Mix together thoroughly the butter, shortening, eggs and 1 1/2 cups sugar. Blend in flour, cream of tartar, baking soda and salt. Chill for 1/2 hour.
Bring water to a boil. Add salt. Stirring constantly, add oatmeal, sugar and cinnamon. Cook 1 minute. Add milk and reheat to boiling state. Pour into serving dish and top with butter and brown sugar. Serves 6.
Combine the oleo, powdered sugar and flour and press into a 13 x 9-inch pan. Bake 20 minutes at 350°.
Saute hamburg. Place in 4-quart kettle. Add 3 quarts water. Cook meat until tender. Add potatoes, green beans, tomatoes, cabbage, salt and pepper. Continue cooking for about 1 hour. Sometimes more liquid needs to be added and other vegetables may be added such as peas and 1/4 cup rice. Also a soup bone can be used instead of hamburg.
Mix together all ingredients. Bake in a loaf pan at 350° for 45 minutes to an hour.
Blanch Brussels sprouts in boiling water. Drain and cut Brussels sprouts in half. Dredge sprouts in flour, salt and pepper. Coat floured sprouts with beaten egg. Roll egg covered sprouts in bread crumbs. Heat 3 tablespoons olive oil in skillet. Add minced garlic. Pan-fry sprouts in garlic and oil until browned. Drain on paper towel and serve.
Bring juice from the can of pineapple to a boil. Mix sugar, eggs, lemon juice and add to the pineapple juice. Simmer until thick and cool overnight. Add 8 ounces Cool Whip to mixture the next day, then add fruit and marshmallows. Serves 15.
Combine all ingredients, but sugar. Mix well. Sprinkle with sugar. Cover and refrigerate 24 hours. Mix well again before serving. Serves 8.
Cook ground beef in a large skillet, stirring until browned and crumbly. Place in a colander. Pour hot water over ground beef and drain well. Wipe skillet with a paper towel to remove any remaining drippings. Return ground beef to skillet.
Mix thoroughly and put in jar with tight lid. Use 2 level teaspoons per cup of hot water.
Scrub and cook potatoes in their jackets. When tender, peel and dice. Add the celery, hard-cooked eggs and onion; toss lightly. Fry bacon in skillet until crisp and brown. To the beaten eggs, add sugar, salt, pepper, mustard and a mixture of vinegar and water; mix well. Pour egg mixture into hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and toss lightly to mix thoroughly. Chill several hours before serving. Garnish with minced parsley. Yields 6 to 8 servings.
Dissolve jello in hot water. Top 1/2 cup of water, add ice cubes to make 1 1/2 cups. Add to jello and let begin to jell. Slice banana and roll in lemon juice. Place cubed angel food cake in bowl and dribble orange juice over it.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness using mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken, then dredge chicken in chopped pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350° for 30 minutes or until tender. Makes 4 servings.
Heat oven to 425°. Prepare pastry for 9-inch 2-crust pie. Roll 2/3 of the pastry for bottom crust. Fit into 9-inch pie pan. Roll remainder into rectangle, about 10 x 6-inches. Cut into 12 strips, each 1/2-inch wide.
Mix 1 teaspoon cinnamon and 3/4 cup granulated sugar. Cut each biscuit into quarters. Roll in sugar and cinnamon mixture. Place half the biscuits in greased Bundt/tube pan. Sprinkle half the pecans. Repeat. Pour rest of mixture and remaining ingredients in saucepan. Bring to hard boil and pour over biscuits. Bake at 350° for 30 minutes. Let it cool for 2 to 5 minutes and turn onto serving dish. Can be sliced or picked apart with fingers. Yummy!
Combine flour and sugar in mixing bowl. Add all other ingredients, except for food coloring. Mix ingredients until smooth, then add food coloring. Preheat oven to 350°. Bake in 3 or 4 round pans. Fill pans half full.
Put lettuce in bottom of bowl; add cut up onions and tops. Add peas, then eggs. Mix sour cream and mayonnaise and put on top. Cover with bacon bits.
Put asparagus, eggs, mushroom soup, cheese and mayonnaise in blender; blend until well mixed. Pour into greased, shallow 1 1/2-quart casserole. Place casserole in a pan of water. Bake at 350° for 45 to 60 minutes or until knife inserted comes out clean. Makes 6 to 8 servings.
Wash cucumbers; slice thin. Chop onions and peppers. Combine with cucumbers and salt; let stand 3 hours, then drain. Combine vinegar, sugar and spices in pot. Bring to boil. Add drained cucumbers; heat thoroughly (do not boil). Pack while hot in hot jars; seal at once.
Heat cornstarch, sugar and water to boiling. Stir in jello. Add strawberries. Pour in baked deep shell pie crust. Serve with Cool Whip.
Mix all ingredients except pecans. Chill the mixture until it becomes firm. Shape into two balls and roll each in the crushed pecans. Chill until ready to serve. Serve with crackers.
Heat pudding mix, sugar, milk and egg yolks in saucepan until it	is thick. Remove from heat and beat until smooth. Add coconut, vanilla and margarine. Put in baked pie shell. Add meringue and sprinkle with coconut on top.
Cream the sugar with the margarine. Add the eggs, beating after each egg. Stir in the syrup. Mix in the flour and baking powder. Pour into greased jelly roll pan and bake at 350° for 25 minutes. Refrigerate 20 minutes or until cool.
Cook first 3 ingredients to soft boil.	Slow cook or it will get grainy. When it reaches soft ball, add butter, vanilla and 3 oversized heaping ladles of peanut butter. Stir until blended smooth, then set pan in cold water to thicken to just about pouring stage. Put in whatever you want and let cool.
Mix sugar, vegetable oil and vinegar thoroughly and sugar is completely dissolved. Pour over sauerkraut, pepper, celery and pimentos; mix. Let stand overnight in refrigerator. Can be stored in a jar in the refrigerator for approximately 1 month.
Mix cake mix and jello together. Add remaining ingredients to it. Mix and bake in a large sheet pan, greased and floured, at 350° for 35 to 40 minutes.
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Serve with assorted fruits, cookies or cake cubes. Makes 2 cups. Contains approximately 6 calories per teaspoon.
Dissolve yeast in a little of the milk (minus the 2 cups) 5 minutes, long enough to dissolve. In large bowl mix all ingredients. Mix by hand until smooth (I use a wooden dough spoon). Let rise about 5 minutes, then stir again. Let rise again, about 20 minutes.
Heat 1 pint of cranberry juice and stir in jelly; dissolve. Add orange juice; blend. Chill. Pour into punch bowl and add remaining ingredients.
Melt oleo and chocolate in saucepan. Stir in equal and vanilla. Combine chocolate mixture with softened cream cheese and beat until smooth. Stir in nuts and spread mixture in lightly greased 8-inch square pan. Refrigerate until firm. Cut in squares.
In a large bowl, put layers of cabbage and onions. Pour sugar over the top. Then mix the rest of ingredients in a saucepan. Bring to a boil. Pour over slaw. Serves 10.
Make meatballs and bake in oven until done. In saucepan, mix grape jelly and chili sauce until mixed together. Add meatballs to sauce and heat. Keep warm when serving.
Cut stems and lower bottom leaves from artichoke. Cut approximately 1 1/2 inches from top leaves. Soak in cold, salted water for about 30 minutes; drain on paper towels. Stuff each leaf with stuffing. Steam in large pot or roasting pan. Pour 1 tablespoon olive oil on top of stuffed artichoke before steaming.
Blend butter, mustard, honey, worcestershire sauce, paprika, heat and pour over warm beets.
Take the chicken and garlic salt and salt it a bit, then paprika it thoroughly. Next, spread it out in one layer in a shallow baking pan. Dilute the soup with the cream, pour it over the chicken and sprinkle with parsley on top. Bake, uncovered, at 350° for 1 1/2 hours.
In a 6-quart or larger bowl, cream shortening and sugar with electric mixer, adding sugar to the shortening gradually. Blend thoroughly. Add remaining ingredients. Add to creamed mixture slowly, using low speed. Mix until like coarse corn meal. Store in tightly covered container.
Preheat oven to 375°. Mix biscuit mix, cheese and ham. Stir and blend well. Roll into 1-inch balls and place on ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown. Let cool 5 minutes before serving.
Mix flour, 1/2 cup brown sugar and butter together until crumbly, much like pie crust. Pat into a 9 x 13-inch pan. Bake for 10 minutes. Cool a little. Mix remaining ingredients and spread over first mixture and bake for 20 minutes at 350°. Cool a little and cut into bars.
Mix all the ingredients and put in baking dish. Sprinkle with paprika. Bake, uncovered, in a 350° oven for 30 minutes.
Clean spinach of stems and wash. Cook in water with some salt for about 20 minutes. Pour through colander and chop. Saute onion and garlic in oil. Add flour and brown for about 1 minute.
Preheat oven to 375°. Boil, drain and cool squash. Mix in carrot, pimento and sour cream. Add salt and pepper to taste. Melt margarine and mix with stuffing mix. Place 1/2 of mixture on bottom of 2-quart casserole. Add squash mixture, top with rest of stuffing. Bake 30 minutes. Serves 8.
Fry bacon extra crisp and drain. Mix cheeses together. Crumble bacon and combine with cheese. Chill. Serve with bagels or crackers.
Cream butter; gradually add sugar, beating until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
Peel eggplant and cut	in thin slices. Cook in salted boiling water (with onion) until transparent. Drain well and beat slightly with fork. Mix eggs, crackers, salt, pepper and 3/4 cup cheese	together. Add	eggplant and put in well-buttered casserole.	Top with remaining cheese. Bake at 350° for 30 minutes.
Heat all ingredients in a saucepan to boiling. Reduce heat and simmer uncovered until slightly thickened, about 45 minutes.
Melt brown sugar and butter on stove. Mix yolks, milk, flour and salt well with blender. Pour yolks, milk, flour and salt mixture into melted sugar and butter and cook over low heat until thick; stir often. Pour into two 9-inch cooled baked pie crusts. Top with your favorite meringue recipe.
Prepare a 9 x 13-inch pan and preheat oven to 375°.
Boil and debone chicken; put into casserole dish. Add rice, onion soup, chicken broth and butter. Cook at 350° for 1 hour, covered.
Heat oven to 350°. Cook ground beef in skillet over medium- high heat, drain. Stir in onion, green pepper, 16 ounce jar salsa, corn and spices. Reduce heat to low. Continue cooking 15 minutes. Set aside. Make cornmeal mix according to can directions. Spread in greased 9 x 13-inch pan. Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese. Bake 30 to 40 minutes or until crust is golden brown. Sprinkle with remaining 1 cup cheese and olives. Continue baking 8 to 10 minutes or until cheese is melted. Serve with sour cream and salsa. Serves 8.
Saute onion and garlic until clear. Add meat and cook until all red is cooked and it is white. Sift flour over meat and add chili powder, salt and pepper, if desired. Add tomato sauce and water to taste. Bring to a good boil. Simmer slowly for 30 minutes to 1 hour.
Crumb together sugar, shortening, and flour. Add cinnamon and cloves. Save 1 cup for topping.
Grate cheese, then mix it with mayonnaise. Stir well. Add chopped onion and pecans. Stir well. Add pepper to taste. Spoon into mold sprayed with Pam. Remove from mold and top with preserves. Serve with crackers.
Preheat oven to 350°. Mix cheese, sausage and beans and place into shell. Beat eggs with milk and salt and pour over pie. Sprinkle with onions (optional mushrooms and parsley). Bake for 1 hour.
Combine all ingredients and mix well. Refrigerate for several hours or overnight so flavors blend.
Heat butter and oil in a large saucepan. Saute the onion and chicken for 3 minutes. Add rice and Italian seasoning; cook for 2 minutes. Add Herb-Ox bouillon cubes, water and bay leaf. Bring to a boil. Stir once and lower heat to simmer. Cover and cook for 18 minutes, until rice is creamy and liquid is absorbed. Remove bay leaf. Yield: 4 servings.
Combine first 8 ingredients. Add hamburger; mix well. Flatten hamburger into 13 x 9 x 2 casserole dish. Layer ham on top of the hamburger. Sprinkle cheese over ham. Roll both ends to form a log and seal edges. Bake at 350° for 1 1/4 hours.
Mix strawberry Jell-O and mold in a 9 x 12-inch cake pan. While Jell-O is setting, mix pineapple pudding and chill. Just before serving, assemble dessert. Cut Jell-O into 8 squares the size of graham cracker squares. On a dessert plate place a graham cracker, then a square of Jell-O, then put pineapple pudding on Jell-O and then add another graham cracker square. Add a dollop of Cool Whip and sprinkle lightly with ginger. Each serving is made separately. Serves 8.
Drain the syrup from the canned cherries and add water to make 1 3/4 cups liquid. Heat the liquid to a simmer; add the jello and stir to dissolve. Add sherry. Add the drained cherries and almonds. As with additions to all gelatin mixtures, solids will distribute better if you can wait until the gelatin is partially set. Serve topped with whipped cream.
Season chops to taste and brown in small amount of fat on both sides. Place in baking dish just large enough to hold your chops. On top of each chop, place a slice of onion, green pepper and 1 tablespoon of rice. Mix beef consomme and water. Pour over all. Cover and bake 1 hour at 325°.
Mix salt, celery seed, vinegar and sugar. Pour this mixture over sliced vegetables and place in covered dish in refrigerator until ready to serve. Best is made day before or at least several hours.
Mix all ingredients, adding flour and oats last. Drop by teaspoon on very lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Boil the chicken in water until completely done. Salt to taste. When done, remove chicken from broth. Make biscuit dough. Roll out dough as thin as possible; cut dough into strips about 1-inch wide. While the broth boils rapidly, break off the strips in pieces about 2-inches long and put into broth. Pepper to taste. Take the meat off the bones and put parts of the meat into the dumplings. If necessary, add some butter for richness. Do not let the dumplings get too dry. Add broth.
In unbaked pie shell, mix brown sugar, flour and salt. Pour milk over this mixture but do not mix together. Dot with butter and sprinkle with cinnamon. Bake at 350° for 1 hour.
In a heavy pot, saute leeks and celery. Add potatoes, water or stock, and bay leaf; cook until tender. Let cool briefly. Then, while stirring with a whisk or blending, add dry milk and margarine. Garnish with parsley, chives, scallion or dill, if desired. Yield: 4 servings.
Combine cornbread with broth; mix well. Add remaining ingredients and season to taste. Bake at 350° until done, approximately 1 1/2 hours.
Beat eggs and sugar; add butter, milk and dates. Cook on low heat until melted and mixture leaves sides of pan. Remove from heat; add Rice Krispies, nuts and coconut. When cool to handle, shape into balls and roll in coconut, if desired.
Put all ingredients in blender and process. Pour into glasses and garnish each drink with an additional strawberry, if available.
In a large kettle, combine the blackberries and water; simmer for 5 minutes. Strain through a jelly bag, reserving juice, discarding pulp. Remove and discard stems (do not pare or core). Cut into small pieces, place in the kettle. Add just enough water to cover; simmer until apples are soft (20 minutes). Strain through jelly bag, reserving juice and discarding pulp. Measure the reserved juices and put in kettle. Add water and apple juice to make 4 cups. Stir in lemon juice and sugar. Bring to boil, stirring constantly. Add pectin, stirring until mixture boils (1 minute). Remove from heat; take off foam. Pour into hot jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water bath. Makes 9 1/2 pints.
Put rest of cake batter on top of cinnamon mixture. Marble by running knife through. Bake at 325° for 40 minutes.
*Mozzarella, Cheddar, etc.; 3 kinds work well.
Combine sugar, half and half and salt in deep 3-quart casserole. Mix well. Stir in butter. Microwave at High for 7 to 9 1/2 minutes or until mixture reaches soft-ball stage (235°), stirring once. Stir in pecans and cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken (about 3 minutes). Drop by tablespoon onto wax paper.
Combine sugar, syrup and water; bring to a boil. Stir in peanuts gradually so as not to lose the boil. Keep at a rolling boil until peanuts pop and turn brown. Remove from heat; add soda, stirring well. Add salt. Pour on a well-greased platter. Allow room for candy to spread. When cold, break in clumps. Yield: 20 to 25 servings.
Puree raspberries with syrup in food processor or blender. Strain; discard seeds. In a small saucepan over high heat, bring raspberry puree to boiling. In a small bowl, combine cold water and cornstarch; add to boiling puree. Cook over medium-high heat, whisking constantly, 2 to 4 minutes, or until slightly thickened. Transfer to mixing bowl. Put in freezer for 15 minutes, or until cold, but not frozen.
Trim all fat from beef; place beef and bone in deep pot. Add water, bouillon cubes, salt and bay leaf. Bring to a boil; skim. Cover and simmer 1 hour until beef is almost tender. Remove beef, bone and bay leaf. Cut beef into bite pieces, return to simmering stock. Stir in tomato paste. Add vegetables. Bring to a full boil, cover, then simmer 1 hour longer. Serve in large soup bowls topped with sour cream.