HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order given: eggs, sugar, milk, cinnamon and pumpkin. Pour into 9 x 13-inch pan. Sprinkle yellow cake mix on top. Drizzle with melted butter and sprinkle on chopped nuts. Bake 1 hour at 350° or until knife blade comes out clean.
Cook corn in water to cover 5 to 7 minutes or until tender. Drain, cool and set aside. When cool, remove from ears. In large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne pepper. Add corn, tomatoes, onions and green and red pepper to oil mixture. Mix well. Chill and cover for several hours or overnight.
Mix pumpkin, oil and sugar. Sift dry ingredients. Add vanilla and nuts. Mix together. Grease and flour your tins. Fill each 1/2 full. Bake at 300° for 1 1/2 hours. Cool in tins.
Cream shortening and	sugar together. Beat	in egg. Sift together dry ingredients. Sprinkle over candy bar pieces and combine with creamed mixture. Chill. Drop by spoonfuls on greased cookie sheet. Bake at 350° for about 12 minutes.
Combine all ingredients in blender until well blended. Sprinkle with nutmeg.
Beat first 8 ingredients. Add and mix dry ingredients. Drop and flatten onto cookie sheets. Bake at 375° for 11 minutes.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over the melted butter and press down. Sprinkle on the other ingredients. Pour milk evenly over all. Preheat oven to 350°. Bake for 30 minutes. Cool and cut into squares.
Combine crumbs and margarine; press onto bottom of 9-inch square pan. Chill.
Place raisins and hot water in a small bowl; set aside. In a large mixing bowl, combine remaining ingredients except last three. Dissolve baking soda in boiling water; add to batter. Mix well. Drain softened raisins and fold into batter. Pour into a greased and floured 13 x 9-inch baking pan. Bake at 300° for 40 minutes. If desired, dust top with confectioners sugar. Serve warm or cold. Store in an airtight container. Yields 12 to 16 servings.
Combine all ingredient in blender, process until smooth. Makes 1 1/4 cups or 1 can. Can be made a little ahead to use during busy holiday cooking.
Place half of the ham in a 2-quart casserole which has been sprayed with Pam. Cover with half of the potatoes and half of the onion. Sift half of the flour over and sprinkle lightly with salt and pepper. Repeat layering ham, potatoes, onion, flour, salt and pepper. Pour milk over all. Bake, covered, at 350° in oven for 1 to 1 1/4 hours or until potatoes are tender. Uncover. Combine bread crumbs and melted oleo. Sprinkle atop casserole. Add shredded cheese on top and sprinkle with parsley. Bake 15 minutes longer. Serves approximately 6 people.
Remove any seeds from the lemons. Discard end pieces. In a large heavy saucepan, combine the lemons, lemon rind and water. Bring to a boil. Boil rapidly, uncovered, for 30 minutes. Stir in sugar; cook rapidly, uncovered, for 30 minutes. Place a small amount of mixture in a spoon. Cool slightly. The mixture should "sheet" from the spoon or drop off more or less as a single drop. If using a candy thermometer, it should read 228° when marmalade is ready. Cool for 5 minutes. Pour into sterilized jar and seal with lid or paraffin (first cooling the marmalade to point of setting before sealing).
In a saucepan, heat pineapple with juice and sugar; bring to a boil. Remove from heat. Mix cornstarch paste to pineapple mixture. Cool until thick. Meanwhile, mix cream cheese until smooth; add evaporated milk and pudding powder. Mix until blended, mixture will be thick. Add Cool Whip and blend well. Then add pineapple mixture to pudding mixture; blend well. Pour into pie crust and chill until firm, about 3 hours.
Saute onions and celery in margarine. Add soup, milk and cheese. Stir. Add rice and broccoli. Mix. Cook in greased casserole dish at 350° for 30 minutes.
Brown sausage in a small skillet; remove to paper towels with slotted spoon. Drain all but 1 teaspoon drippings from skillet. Add onion; cook until tender. Return sausage to skillet. Add tomatoes and picante sauce; simmer for 15 minutes, or until most of liquid is gone. In a 9-inch baking dish, arrange 2 cups of the cheese. Top with sausage mixture; cover with remaining cheese. Bake at 350° for about 10 minutes, or until cheese melts. Garnish with avocado and tomato slices. Serve immediately with warm tortillas or tortilla chips.
Mix together dry ingredients of Jell-O and pudding. Add 3 cups hot water including juice from oranges. Heat until thick and comes to a boil. Cool. Fold in Cool Whip and oranges. Chill.
Combine all ingredients and toss lightly. Serve on a lettuce leaf if desired. Yields 4 servings.
Cube crab meat, Velveeta cheese and Cheddar cheese. Cook soup with milk and melt in both cheeses. Arrange crab meat in bottom of casserole dish. Pour cheese mixture over crab meat. Crush 8 to 10 Ritz crackers and sprinkle over top. Dab with butter. Bake 1/2 hour at 350°.
Pour melted margarine over sugar in a bowl. Beat eggs well and pour over sugar and margarine. Add buttermilk, coconut and vanilla. Mix well with a spoon. Pour into pie shells. Bake at 350° for approximately 40 minutes or until tops are golden brown.
All of the ingredients need to be cold when mixed together. Combine and chill apple juice and pumpkin pie mix. Just before serving, combine this mixture with the ice cream; stir. Add the soda. Yields 4 1/4 quarts.
In large mixing bowl, gradually add powdered sugar to cream cheese. Beat until fluffy. Fold in whipped cream, add cake (broken in small pieces). Spread into large cake pan. Add cherries on top. Cover and chill at least 2 to 3 hours. Even better made the day before serving.
Cream margarine and sugar. Add egg yolks and beat thoroughly. Sift dry ingredients together and add alternately with the milk. Add vanilla and fold in stiffly beaten egg whites. Bake in layers at 375° for 25 minutes. Can be used for cupcakes.
Cook onion in butter until yellow and transparent on low heat. Pour milk over bread crumbs and allow to stand until milk has been absorbed. Beat with a fork to a smooth mass. Add beef, onion, salt and mix only until blended. Form into small balls and brown in 10-inch skillet. No fat needed. Combine sour cream and chili sauce and pour over the meat balls. Reduce heat and simmer gently for 10 minutes, turning meat balls once or twice as they cook.
Mix all ingredients, except butter. Beat eggs well and add to mixture. Heat butter in skillet and drop in fritters by the spoonful. Fry to golden brown.
Spray baking dish with Pam. Brown hamburger meat and drain. Put in large baking dish. Chop onion and spread over meat. Add soups and cover with Tater Tots. Bake at 300° until golden brown.
Combine ingredients. Shape into small balls. Bake 10 to 12 minutes at 350°. May be frozen before cooking.
Mix marinade and place pork loin in refrigerator 24 to 48 hours. Place pork loin and marinade in casserole. Bake at 300° for 2 hours. Uncover and bake at 350° until done. Save baked marinade for topping.
Preheat oven to 325°. Wrap each chicken breast in ham. Place in casserole dish. Pat each piece with a little butter. Mix sour cream with mushroom soup. Spread over chicken. Bake for 1 1/2 hours.
Mix sugar and margarine together. Add eggs and vanilla. Mix everything together and put dough into refrigerator for 1 hour. Roll out on floured board and cut into desired shapes. Bake at 375° for 5 to 8 minutes until light brown.
Place butter in baking dish and melt in oven. Mix together sugar, flour and milk. Pour into melted butter in baking dish. Do not stir. Add fruit. Do not stir. Bake in 350° oven until crust forms over top and becomes golden brown. May top with ice cream.
Mix banana, sugar, egg and butter. Mix flour, salt & baking soda; add to banana mixture. Pour into greased loaf pan and bake at 325 degrees for 55-60 minutes.
Pick, singe, draw and wipe 6 quail. Cut the head off and stuff them with stewed prunes, stewed apples or mashed and seasoned, mashed potatoes. Lay a strip of bacon over each breast. Put them in a roasting pan and spread a little butter over each quail. Dust with salt; let cook in oven for 18 minutes. Place on toast; garnish with watercress or lettuce.
Dissolve Jell-O in boiling water, then add cold water. Chill until it starts to set up. Add Equal to yogurt and fold into Jell-O. Whip by hand until smooth. Add oranges and chill. Contains 45 calories.
Mix eggs, sugar and oil. Add vanilla. Gradually add flour, salt, soda and baking powder. Mix in shredded zucchini. Bake at 350° for 1 hour and 15 minutes in greased and floured pan(s). Makes 1 large loaf or 2 small loaves.
Roll chicken in flour, fry in skillet until golden brown. Remove chicken and set	aside in same skillet;	add soup, onion, thyme and	celery	flakes, salt and pepper. Gradually add water,	bring to a boil, stirring constantly. Pour rice in shallow casserole.	Stir in all except 1/3 cup of soup mixture. Top with chicken, pour remaining soup mixture over chicken. Cover with	aluminum foil.	Bake at 375° for 30 minutes or until chicken is tender. Sprinkle with parsley flakes for show.
Combine apples, 1 tablespoon flour and sugar. Place in greased 8 x 8-inch baking dish. Combine rest of ingredients; sprinkle on top of apple mixture. Bake 30 minutes at 350°. Serve warm with milk or ice cream.
Melt oleo in saucepan. Sift flour and baking powder together; add sugar, then milk and oleo. Mix well. Put in Pyrex baking dish; put can of peaches on top of mixture. DO NOT STIR. Cinnamon can be used on top. Bake at 400° until done.
Cream oleo, sugar and eggs. Add flour and soda that has been sifted together. Alternate 3 times with the mixture and the mashed bananas. Bake in a 350° oven until toothpick comes out clean.
Cook celery in small amount of water until tender. Fry mushrooms in a little butter for 5 minutes; add peas and soup and heat well. Top with cheese and crumbs. Bake at 350° for 20 minutes.
Brown ground beef on range top. Put into slo-cooker. Add onion, green peppers, garlic, tomatoes, kidney beans, salt, chili powder, pepper and cumin. Stir to combine. Cover and simmer at setting No. 2 1/2 for 7 to 10 hours. Makes 8 to 10 servings.
Cook rigatoni according to package; drain. Meanwhile, in a medium saucepan, combine soup, milk, cheese and parsley. Add butter. Cook over medium-low heat, stirring frequently, until butter is melted and sauce is heated through. Stir in rigatoni. Makes 4 servings.
In a large bowl, combine the first 4 ingredients. Beat until creamy. Gradually beat in 2 eggs and vanilla. In small bowl, combine flour, salt and baking powder. Blend into peanut butter mixture. Spread into greased 13 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Bake in a 350° oven for 5 minutes. Remove from oven. Run knife through to marbleize. Return to oven and bake 30 minutes. Cool and cut into bars.
Mix all ingredients. Pack into an ungreased loaf pan. Bake in a preheated oven at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
In a saucepan cook squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes or until heated through.
Combine celery seed, chili powder, sugar, salt and paprika. Rub 1/3 of the mixture on ribs. To remaining mixture, add tomato sauce and vinegar. Heat and use to baste ribs. Cook over hot coals until tender, basting occasionally with the sauce.
Cook macaroni; rinse and drain. Drain and soak shrimp as label directs. In small jar with tight fitting lid, combine oil, lemon juice and salad dressing; mix. Shake well. In large bowl, combine all ingredients. Toss with dressing. Cover; chill several hours. Serve with paprika.
Beat eggs well and add sugar, vanilla and oil. Beat well. Add zucchini and dry ingredients. Add nuts and stir well. Bake in 9 x 5-inch loaf pan at 350° for 55 to 60 minutes.
Saute onion, bell pepper and celery in oil. Add remaining ingredients. Simmer 25 to 30 minutes. Add a can of cream of mushroom soup and simmer until smooth. Add spaghetti which has been cooked in chicken broth.
Empty coconut into a greased pie pan. Add soft butter or margarine, mix and pat coconut into the sides and bottom of a pie pan. Bake at 350° for 10 to 15 minutes (until slightly browned).
Brown beef with onion and bell pepper; drain. Add barbecue sauce and pork and beans. Stir and simmer on top of stove for 15 minutes.
Drain peaches, reserving juice. Add enough water to juice to make 2/3 cup liquid. Combine dry ingredients. Add reserved juice; mix well. Melt butter in baking dish. Pour batter into dish and spoon peaches over batter. Bake at 350° approximately 45 minutes or until lightly browned.
Melt marshmallows, peanut butter and butter in heavy saucepan over low heat, stirring until smooth. Add cereal, oats and raisins; mix well. Press mixture firmly into greased 8-inch square pan. Cool; cut into 16 squares.
Beat 1 can cranberry sauce; thin with fruit juices. Mix with cut up fruit pieces in a bowl.
Put cream cheese on serving plate. Drain crab meat and put on top of cheese. Pour cocktail sauce on top of crab meat.
Preheat oven to 350°. In large skillet, brown sausage, breaking into small pieces. Drain. Toss with 1 tablespoon flour; spread on bottom of 11 x 7-inch baking dish. In same skillet, cook zucchini and onion in butter until tender, but not brown. Remove from heat; toss with remaining flour. Spoon half the zucchini mixture over meat.
Mix all ingredients together except chocolate and paraffin. Form in 1-inch balls and chill. Melt chocolate and paraffin in double boiler. Dip balls in chocolate and let cool on wax paper.
Mix and sift the flour, salt, soda and baking powder. Cream the shortening. Add the sugars gradually and cream thoroughly. Add the eggs to creamed mixture, one at a time, beating well after each addition. Combine syrup, buttermilk, pumpkin, nuts and vanilla. Add to the creamed mixture alternately with the flour mixture, stirring after each addition until barely smooth. Grease only the bottom of a loaf pan; line with waxed paper and pour in the batter. Bake at 350° for about 1 hour. Yield: 1 beautiful cake.
Mix flour and dry ingredients, then add to Crisco. Mix with pastry blender or fork until mealy. Add liquid and knead lightly a few times to mix. Let stand 15 minutes. After 15 minutes, roll thin. Cut in strips about 2 1/2 inches long, or as desired. Great for any kind of good broth.
Mix together and let rise. When ready to cook, stir, then drop into hot grease until brown and float to the top of the oil. Drain on paper towels and serve. The dough needs to be thick. Use a small amount of milk or water to make it the right consistency.
Drain juice from pickles and peppers. Add sugar and let set overnight, covered. Place in jars or sealed containers and refrigerate.
*Pour 1/4 cup melted butter over 3 slices of bread and brown crumbs.
Mix and beat ingredients for 4 minutes. Bake at 350° for 17 minutes. The cake should shake like pudding when it comes out of oven, but be firm in middle; toothpick test.
Cook pudding on stove according to directions for pudding on box. Turn off heat. Add peanut butter to taste. Pour in a graham cracker crust. When cool, top with Cool Whip.
Heat the olive oil in a heavy skillet. Add the beans and cook, stirring and tossing constantly until beans are about half cooked and become bright green. Reduce heat and add garlic and onion. Cook, stirring for 1 minute. Add tomatoes, parsley, vinegar, oregano, salt and pepper and continue to cook, tossing occasionally for about another 5 minutes or until sauce is slightly reduced. Serve immediately or cool and serve at room temperature. Makes 4 to 6 portions.
Combine margarine and shortening. Add sugar one cup at a time. Beat in one egg at a time. Mix dry ingredients. Add dry ingredients and milk alternately. Add vanilla. Bake at 325° for 1 1/2 hours.
Pour boiling water over dates; let cool and drain. Brown oatmeal in oven on cookie sheet. Cream shortening; add egg and sweetener and beat well. Add combined dry ingredients (oatmeal, flour, soda, spices and nuts). Add remaining ingredients (bananas and dates) and mix well. Drop by teaspoons on greased cookie sheet. Bake at 350° for approximately 15 minutes.
Brown hamburger; drain grease. Add taco seasoning according to package directions. Allow to cool slightly while chopping other ingredients. Layer in large bowl the hamburger, onion, tomatoes, beans, cheese, lettuce and chips.
Combine cream cheese and Miracle Whip; mix well until blended. Add remaining ingredients and mix. Chill. Serve with crackers or chips.
Cut bread in half the long way. Mix together rest of ingredients. Spread mixture on bread. Put bread on foil and fold foil up on sides of bread. Bake at 350° for 1/2 hour. To serve, slice and dip in spaghetti sauce.
Mix all ingredients and roll into balls. Bake at 350° for 1/2 hour.
Boil sugar, water and syrup until it spins a thread when dropped from spoon. Beat egg whites until thick. Pour syrup slowly over egg whites beating continually until about half the syrup is used. Set back over heat while you scrape the sides of the bowl to mix ingredients well. Pour rest of syrup over mixture while still beating. Add vanilla and nuts. Beat candy until it will hold its shape. Drop by spoonfuls onto waxed paper. Can be poured into buttered pan and cut into squares when cool.
Trim round steak, cutting into approximately 3-inch wide strips. Pound meat until it is flat and thin. Salt and pepper and cover each strip with slice of potato and onion.
Layer vegetables one package at a time. Mix 1/2 pound shredded or sliced cheese (cut up), 1/2 can cream of mushroom soup, 1 small can condensed milk and pimento for color. Pour over the layered vegetables.
Place jello, sugar, pineapple juice and water in a double boiler or a heavy saucepan. Bring to a boil. Add marshmallows to hot liquid. Stir until melted. Remove from heat. Cool completely. Add pineapple, cottage cheese, nuts and Cool Whip. Refrigerate until set.
Place chicken in greased 13 x 9 x 2-inch baking pan. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425° for 20 minutes. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender. Yield: 4 to 6 servings.
Preheat oven to 400°. Combine sugar, cinnamon, nutmeg and salt in a large bowl. Add apples and toss gently. Stir in beaten egg and margarine. Pour mixture into pastry shell. (For firmer crust, brush first with egg white.) If desired, may sprinkle with chopped pecans. Bake for 10 minutes. Reduce heat to 350° and bake for 50 minutes or until it quits shaking. Check after 1 hour.
Saute onion until golden brown in a little fat. Mix all ingredients together with only enough water to help in forming balls. Brown balls in same fat as onions were browned in, turning frequently to brown uniformly. Add 1/2 cup hot water. Cover and simmer for 45 minutes. Makes about 24 meatballs.
In a bowl mix the first seven ingredients. Shape mixture on the roast rack in a 2-quart oblong dish. Score the top with diagonal 1/2-inch valleys. Combine brown sugar, dry mustard and catsup. Spoon and spread over top of meat. Microwave uncovered on High for 12 to 14 minutes, rotating dish once. Remove and cover meat with waxed paper. Let stand 10 minutes before serving.
Boil sugar, water and corn syrup (Karo) until threads. Add butter and peanuts. Cook slowly to 300°. Add vanilla and baking soda. (Stir quickly because it foams up.) Spread onto 2 greased cookie sheets. When cool, break into smaller pieces. Makes 3 pounds.
Boil the chicken breasts until tender; debone. Divide the breasts in halves so there are 8. Take a package of 8 crescent dinner rolls. Roll out and lay pieces of chicken and sliced Velveeta cheese on top. Roll up. Place in greased 9 x 13-inch dish. Brown rolls in 400° oven. Take out. Warm the soup and 1/2 can of milk. Pour over the chicken breasts. Put back in the oven and heat until the mixture bubbles.
Stir soup mix and sour cream until blended. Cover; chill 2 hours. Stir before serving. Makes 2 1/4 cups.
Combine eggs, sugar, flour, vanilla and milk. Cook over medium heat until mixture thickens. Add grape hulls and mix thoroughly. Pour into pie shells and bake at 400° until knife inserted in center of pie comes out clean.
Combine first 7 ingredients in a large mixing bowl. Cut in margarine with pastry cutter until mixture resembles coarse meal. Combine eggs, milk and corn syrup; mix well. Add to the dry ingredients, stirring just until moistened. Fold in blueberries. Pour batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool loaf in pan 10 minutes. Remove from pan and cool completely on a wire rack. Yields 1 loaf.
Mix all ingredients, except powdered sugar, in a bowl. Chill dough 1 hour. Roll balls in powdered sugar and bake on an ungreased cookie sheet at 350° for 10 to 12 minutes.
Grease large Bundt pan. Mix granulated sugar, pecans and cinnamon. Sprinkle over bottom of pan. Tear each biscuit into fourths. (Open only one can at a time). Roll each biscuit piece in the sugar mixture. Melt margarine and add brown sugar. Mix well and simmer for 1 minute. Pour mixture over biscuits. Bake 30 to 40 minutes at 350°.
Put all ingredients through food processor or food grater. Shape into balls. Roll in powdered sugar.
Mix eggs and sugar in blender. Add half and half to blender. Dump mixture into ice cream maker container. Add whipping cream and add whole milk to the container to the fill line (do not overfill). Add vanilla. Insert beater to container. Manually turn back and forth so mixture blends together. Ice cream maker will stop when ice cream is done.
Combine salmon, cream cheese and Worcestershire and mix well. Shape into ball or log. Roll in mixture of pecans and parsley. Roll up in plastic wrap or wax paper. Chill to blend flavors. Serve with crackers. Makes approximately 2 cups.
In Dutch oven or saucepan, brown sliced sausages. Drain, reserving 2 tablespoons drippings. Set sausages aside. Add cabbage and onion to drippings. Cook over medium heat until lightly browned, about 7 minutes. Add carrots and chicken broth. Cover; simmer about 1 hour or until vegetables are tender. Add pepper and sausages. Heat thoroughly. Makes 9 (1/2 cup) servings.
Mix all ingredients together and pour into a greased loaf pan. Bake at 350° for 1 hour.
Mix flour, salt and baking powder. Beat eggs and honey. Add to dry ingredients. Add milk. Wash chicken pieces. Drain on absorbent paper. Heat shortening in deep skillet on medium heat. Dip chicken pieces in batter, only as much as you can fry. Brown well on both sides, frying slowly. Turn occasionally, 15 minutes on each side. Drain on paper towels. Place in casserole. Bake at 350° for 30 minutes. Turn occasionally while baking. Makes 4 servings.
Measure flakes, then crush to 1 1/2 cups; set aside. Sift flour, soda and salt together. Set aside. Beat margarine and sugar until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture; mix good. Add Frosted Flakes (crushed). Drop by tablespoon. Bake at 375° for approximately 12 minutes. Makes approximately 5 dozen cookies.
Blend together broccoli, soup, mayonnaise and 1 package shredded cheese. Spread this mixture in baking pan with mixture 1 1/2-inches deep in pan. Sprinkle the other package cheese over top.
Mix the first 3 items together and spread in a 9 x 13-inch pan.
Mix tuna and salad dressing in mixing bowl. Chill, then serve. Low-fat crackers go great with this salad.
Mix all dry ingredients, then fold in egg whites. Drop by teaspoonful on cookie sheet and bake in slow oven at 325° to 350° for about 10 minutes. Makes 6 dozen.
Mix beans, onion and celery together. Mix oil, sugar and vinegar together. Pour over beans.