HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add raisins to water. Simmer until tender (3 to 5 minutes). Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring constantly, to full rolling boil; boil 1 minute. Remove from heat. Blend in fruit rinds and juices. Pour hot filling into pastry-lined pie pan; dot top with butter. Cover with remaining pastry. Bake in 425° oven for 30 to 40 minutes. Serve slightly warm, plain or with whipped cream.
Combine finely diced rhubarb and sugar; let set for 3 hours. Then add flour and eggs (beaten). Pour into pie shell and bake at 350° until firm. Use knife to test center. When knife comes out clean, it's done, about 35 to 40 minutes.
Combine oil, sugar, eggs, vanilla, flour, baking soda and salt. Beat well. Add apples and nuts. Blend. The mixture will be very thick. Turn into greased 9-inch tube pan. Bake in 325° oven for 45 minutes or until done when tested. Blend lemon juice with xxx sugar until smooth. Spread over warm cake.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan melt margarine in oven. Sprinkle crumbs over margarine. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store at room temperature.
Cream together butter, eggs and light brown sugar. Add flour and baking powder. Mix well and add dates and walnuts. Spread in greased 13 x 9-inch cookie sheet pan.
Place flour, paprika and pepper in plastic bag. Shake chicken cutlets in bag (a few at a time) until coated thoroughly. Fry in butter and oil until golden brown. Place cutlets in a shallow baking or roasting pan.
Cook sausage in a small skillet until browned; drain off drippings, reserving 1 1/2 tablespoons. Crumble sausage and return it to the skillet. Add zucchini and onion to sausage. Cook until tender, stirring frequently. Stir in tomato sauce, cook until thoroughly heated. Place mixture in a serving dish and sprinkle with cheese. Serves 2.
Mix all ingredients and pour into a greased 9 x 11 baking dish. Bake at 350° for 35 minutes.
Preheat oven to 325°. Combine cake mix, margarine, water and 1 egg. Press into a greased 9 x 12-inch pan. Blend together the cream cheese, 2 eggs and powdered sugar; pour onto top of cake mix layer. Bake, uncovered, for 25 minutes. When cool, cut into squares.
Drain 1 can of oranges and add to cake mix along with orange extract and add eggs, oil and water as directed on box. Beat together and pour into a 9 x 13 cake pan. Bake and cool as directed on box. Top with whipped cream to which the other can of drained and chopped oranges have been added. Sprinkle with nuts.
Combine teriyaki sauce and sugar in small bowl. Add chicken and marinate 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons of marinade. Combine reserved marinade, water and cornstarch; set aside. Heat oil in hot wok or skillet over medium heat. Stir-fry chicken and sesame seed for 2 minutes. Add cornstarch mixture. Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute.
Mix together pumpkin, cooking oil, eggs, sugar, cinnamon and salt. After these ingredients are mixed, add flour, baking soda and baking powder gradually and then mix good. Pour into a 10 x 15-inch baking pan. Bake at 350° for 25 minutes. Let cool.
Beat eggs in pan. Mix sugar, flour and salt. Add to eggs. Add vinegar; beat. Cook until thick. Add salad dressing and mustard. Cool. Pour over ingredients for potato salad or cooked macaroni and pickles.
In a large 9 x 13 x 2-inch pan, mix pie filling, sugar and vanilla. Spread evenly. Spread dry cake mix evenly over pie mixture. Cover with melted oleo. Sprinkle with pecans. Bake at 325° for about 1 hour.
Drain juice from pineapple into pan. Sprinkle gelatin on juice. Wait 1 minute, until soft. Then heat gently until gelatin melts. Remove from heat and stir in pineapple and thawed orange juice and sweetener. Store in covered jars in refrigerator.
Mix together cake mixes, eggs and butter (softened). Add club soda and whiskey. Mix all ingredients thoroughly. Bake in tube pan in preheated 350° oven for 70 minutes. Let cool and remove from pan. Mmmmm good!
Add 3 tablespoons hot water. Spoon about 1/2 of batter into a 9 x 13-inch pan. Cover with date mixture. Sprinkle 1 cup nuts and 1 cup chopped orange slices over all, then spread the rest of batter over all. Bake at 350° for 35 minutes.
Cut crust from 12 slices of bread. Butter 6 and line a 9 x 13 casserole. Mix all other ingredients and spread on top of the bread in casserole. Cover with 6 slices bread and top with mixture of sour cream and chicken soup. Sprinkle top with paprika. Bake at 325° for 30 to 45 minutes. This may be made a day ahead of time. Makes 6 to 8 servings.
Add sugar and fat to sweet potatoes while hot. Sift together flour, baking powder and salt. Combine with potato mixture. Knead for 1 minute. Pat to 3/4-inch thickness. Cut with biscuit cutter and bake at 425° for 12 to 15 minutes. Serve with hot butter.
Dissolve jello in 1 1/2 cups hot water. Stir in orange sherbet while mixture is still warm. Drain mandarin oranges and pineapple, reserving liquid. Stir in 1 1/2 cups combined liquid. Add oranges and crushed pineapple. Refrigerate all day for serving at dinner.
Cook sugar, chocolate and milk until a soft ball forms in a cup of cold water. Remove from heat and add butter, vanilla and salt. Beat until thick and pour into buttered dish.
Cut French bread in half. Toast at 375° for 5 to 10 minutes. Brown meat with green onion. Stir in sour cream. Mix in milk, Worcestershire sauce and garlic salt. Heat mixture, but do not boil.
Preheat oven to 400°. Grease muffin tins. Assemble doughmaker. In small mixer bowl, combine egg, shortening, sugar, milk and bran. Mix, using doughmaker setting on #12. Sift dry ingredients together and add to liquid mixture. Mix with doughmaker just until dry ingredients are moistened. Fill muffin tins 2/3 full. Bake 20 to 25 minutes.
Mix butter, confectioners sugar, egg, vanilla and almond extract thoroughly. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours.
Saute onions in margarine. Mix in partially thawed potatoes, sour cream, soup, cheese and salt. Top casserole with 2 cups crushed corn flakes. Bake 45 minutes at 350°. Can be made a day ahead, reserving the corn flakes until ready to bake. Serves 16.
Place chicken breasts between wax paper or plastic wrap and pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add chives or green onions, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth; stir until smooth. Whisk remaining butter and oil. Pour sauce over chicken and serve immediately.
In a medium bowl, combine butter, coconut, flour pecans and sugar. Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. Meanwhile, in a large mixing bowl, beat pudding and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13 x 9 x 2-inch dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving. Yield: 10 to 12 servings.
Mix Kool-Aid and sugar with water. Add lemonade (full strength), orange juice (full strength) and ginger ale. (Can be prepared ahead and refrigerated.) To serve, can add ice ring or ice cubes made with same liquid.
Cut pork into small pieces and fry slowly to a golden brown in a large saucepan. Add onion and cook slowly without browning for 5 minutes. Add corn, potatoes and tomatoes in alternate layers. Sprinkle with salt, sugar and pepper. Then add water and cook slowly until potatoes are tender. Remove from heat and stir milk in slowly.
Mix first 3 ingredients in a food processor. Pat into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes until light brown. Mix next 6 ingredients in a food processor. Pour over hot crust. Continue to bake at 350° for 25 minutes; cool. Sprinkle with confectioners sugar. Cut into squares.
Saute butter, onion and pepper. Add chicken breasts; saute. Add sliced smoked sausage; saute. Add Ro-Tel, tomatoes and rice. Simmer 30 minutes.
Mix with salt, pepper, and paprika. Marinate over night and mix occasionally. Can add 15 oz. can garbanzo beans. 1/2 c. = 75 calories. Can use sugar substitute. *Evelyn used this from the time she became diabetic.
Blend biscuit mix, seasoned salt, egg, milk and lemon juice in bowl. Add remaining ingredients; blend well. Drop from teaspoon into deep fat at 375° or into 1/2-inch hot fat in frying pan. Fry from 1 1/2 to 2 minutes on each side. Serves 5.
Layer cheeses and peppers in a baking dish. Beat eggs, add flour, milk, and salt. Pour over cheese and peppers. Bake at 350° for 45 to 50 minutes or until top is brown.
Drain dills. Slice pickles 1/4 to 1/2-inch thick and replace in jar. Add sugar, cinnamon and onion. Cover and refrigerate 24 hours, changing position up and down.
Slice kielbasa diagonally into 1/2-inch thick slices. Place the sauerkraut in a colander and rinse briefly under cold running water, then squeeze it dry with your hands. Heat the oil in a large, heavy skillet over medium-high heat. Add the kielbasa and stir until lightly browned, about 5 minutes. Transfer to paper towel to drain. Pour off all but 1 tablespoon of fat from pan. Add onions and reduce heat to medium; saute, stirring constantly, until the onions are wilted and golden brown, about 5 minutes. Add the sauerkraut and stir evenly. Stir the chicken broth, mustard and cloves together in a small bowl. Add the broth mixture to the skillet and stir well. Arrange half of the sauerkraut mixture in bottom of a 12-inch casserole dish. Place slices of kielbasa, overlapping in a layer on top of sauerkraut. Top with remaining kraut. Cover with aluminum foil and bake at 400° for 20 minutes. Serves 4 to 6.
Mix sugar, salt and potatoes in a bowl. Dissolve yeast in water. Melt butter and margarine in milk over low heat and add to sugar mixture. Cool to lukewarm. Add yeast and half of flour. Beat eggs and add to remaining flour. Combine the two mixtures and mix well. Let rise 1 hour. Stir down and place in refrigerator. When ready to bake, melt more butter and dip small, elongated rolls of dough in it. Place rolls of dough in well-buttered ring mold, making only two layers. Bake at 350° for 30 to 40 minutes. When serving, tear off bread with fingers instead of cutting. Serves 8 to 10.
Preheat oven to 350°. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in a bowl. Add dry ingredients and margarine; mix only until flour is moistened. Stir in nuts.
Mix crushed Ritz crackers with the melted oleo. Reserve 1/4 cup for topping. Press into 9 x 13-inch dish.
Mix all ingredients together. Pour into greased pan. Bake at 450° until brown.
In a glass dish, place tomatoes and marinate in half the salad dressing; stir often. Chill. In another bowl, place lima beans and remaining dressing. Chill.
Combine 1/3 cup evaporated milk and caramels over low heat, stirring constantly until melted. Combine remaining 1/3 cup evaporated milk, melted butter, nuts and cake mix. Stir with spoon. Put 1/2 cake mixture in a 9 x 13-inch greased and floured pan. Bake at 350° for 6 minutes. Remove from oven. Sprinkle chocolate chips over mixture and spread caramels over chips. Spoon remaining cake mixture over caramels and bake at 350° for 15 minutes longer. Cool in refrigerator. Cut in squares.
Mix the first 5 ingredients in pan; bring to boil. Boil 2 minutes. Remove from heat; add remaining ingredients. Mix well; drop on wax paper. Raisins, nuts or coconut may be added.
Mix chocolate cake mix with 1/2 can (5 ounces) evaporated milk. Add 3/4 cup soft butter. Spread 1/2 of mixture in a 9 x 12-inch ungreased pan. Bake 6 minutes at 350°.
Crumble Oreo cookies in bottom of a 9 x 13-inch pan. Save a few for topping.	Mix pudding mix according to directions on the package. Mix together pudding mix with whipped cream cheese, then add	Cool Whip on top. Sprinkle crushed Oreo cookies on top.
Soften sherbet slightly in punch bowl. Slowly add chilled cranberry juice and ginger ale. Serves 40.
Mix all ingredients together. Pour into greased casserole dish. Crush potato chips and spread on top. Bake 1 hour at 350°.
As delicious as it is easy, it's almost a souffle. Melt 4 tablespoons of butter in a casserole and swirl it around to coat well. In a mixing bowl, combine minced clams with juice, dill weed, saltines, eggs which have been beaten and combined with 2 cups of milk and pepper to taste. Mix together and place in casserole. Sprinkle well with paprika. Let stand 2 hours or overnight. Bake about 1/2 hour at 350° or until well set. Serves 4.
Make four 1-inch thick beef patties. Place on individual pieces of aluminum foil. Salt and pepper patties, then top with remaining ingredients. Tightly seal foil and place on cookie sheet. Bake at 350° for 1 hour.
Cut potatoes crosswise into 1/4-inch slices, taking care not to cut through bottom. Place cut side up, in a shallow pan. Combine remaining ingredients, stirring well. Brush potatoes with mixture. Bake at 400° for 1 hour or until tender and slices have fanned out. Baste occasionally with pan drippings while baking. Serves 6.
Mix first four ingredients and pat into a 13 x 9 x 2-inch pan. Melt chocolate chips over double boiler and stir in condensed milk. While hot, spread over peanut butter mixture. Refrigerate 1/2 hour or more. Cut into squares or fingers.
In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until tender. Drain; cover to keep warm. Melt butter in pan on low heat; stir in syrup. Add carrots. Cook until carrots are well glazed, stirring constantly. Serve, topped with pecans. Makes 6 (1/2-cup) servings.
In heavy saucepan over low heat, melt morsels with Eagle Brand milk. Remove from heat, stir in remaining ingredients. Spread evenly into a wax paper-lined 8 or 9-inch square pan. Chill 2 or 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Enjoy!
Combine all ingredients, except green onion tops. Refrigerate about 4 hours. Roll in green tops of onions. Serve with crackers.
Combine pancake mix, corn meal and salt. Stir in egg and mayonnaise. Add enough water to make batter. Pour into oiled 9 x 9-inch pan. Bake at 350° for 45 minutes or until done. This is terrific!
Mix in large bowl the chili, beans, onion, soup, green chilies and milk. Spray casserole liberally with Pam. Place layer of broken pieces of tortilla chips in bottom of pan and spoon meat mixture over. Continue layering chips and meat mixture, ending with topping of grated cheese. Bake at 350° for 1 hour. May be divided and frozen for future use.
Place chicken in saucepan. Add salt, pepper, garlic and peppercorns. Mix well. Add bay leaf and vinegar. Cook over high heat until liquid comes to a fast boil. Lower heat. Cover and let simmer until chicken is tender and liquid has evaporated. Add oil and brown.
Cream butter, cheese and sugar. Add eggs, one at a time, beating well. Add cake flour and salt. Beat well after each cup of flour is added. Pour into well-greased and floured tube pan. Bake for 1 1/2 hours at 325°. May be glazed or frosted, but good by itself. Velvety and delicious.
Cover cookie sheet with foil and spray with Pam. Lay the crackers, side by side, on the foil. In a small saucepan, combine sugar and margarine. Bring to a boil and boil 3 minutes, stirring constantly. Pour over crackers and immediately sprinkle on chocolate chips. Spread chocolate over crackers with spatula as chips melt. Sprinkle on chopped nuts and let cool. Once cooled, remove from foil and break into pieces.
Beat eggs well; add oil and beat. Add sugar and beat; stir in vanilla. Sift flour, cinnamon, salt and soda. Fold in cake mixture and add chopped apples and nuts. Bake 50 minutes in 350° to 375° oven. Makes 2 (8-inch) loaves or use 13 x 9-inch pan.
Prepare cake as directed on package and bake in a 9 x 13-inch pan in 350° oven for 30 minutes. Remove from oven and poke holes in cake with a wooden spoon. Pour sweetened condensed milk into holes. Pour ice cream topping over the milk. Frost with whipped topping. Sprinkle crushed candy over top. Refrigerate, then enjoy.
Preheat oven to 375°. Grease cookie sheet. Mix together cake mix, eggs, oil and milk. Place confectioners sugar in a small bowl. Drop rounded teaspoonful of dough into the confectioners sugar. Roll to coat and form into balls. Place 2 inches apart on the cookie sheets. Bake at 375° for 8 to 9 minutes or until set. (If you want them chewy like Laura likes them, don't overbake.) Cool 1 minute, then remove from pans.
Sift flour again with baking powder, cinnamon and salt into mixing bowl. Beat eggs slightly. Stir in milk, shortening and brown sugar. Add to dry ingredients all at once and mix quickly. Stir in nuts. Spoon into muffin cups and bake in moderately hot oven at 375° for 12 to 15 minutes. Makes 12 large muffins.
Mix cake mix, oil, water and egg in large bowl with a wooden spoon until well blended. Stir in cereal.
Make into stiff dough. Roll in small pieces. Cook apples and sweeten. Put small amount on dough and fold. Fry in Crisco until brown.
Cook cake mix according to package directions in 2 (8-inch) pans. After cake is done, let cool and then slice each cake in two to form 4 layers.
Cream butter and sugar. Add eggs, one at a time; beat after each. Dissolve soda in buttermilk and add to creamed mixture.
Prepare corn according to package directions. Drain well. In a large bowl, combine eggs, sugar, margarine and milk; mix well. Add corn to mixture and mix again. Refrigerate for 30 minutes. Stir mixture well and pour into greased 8-inch square casserole. Bake at 350° for 30 minutes.
Place chicken and pepper in 2 quarts water and simmer, covered, for about 1 hour or until tender. Remove chicken and set aside. Cook vermicelli in chicken broth until almost tender. Drain and place in 2-quart shallow baking dish.
Mix broccoli and rice together in a casserole dish. In saucepan, melt margarine, Cheez Whiz and soup and add milk. Mix together until melted. Pour over broccoli and rice. Bake, covered, for 1 hour at 350°.
Place apples in an 8 x 8-inch square pan. Blend the margarine, sugar, flour and cinnamon; pack loosely over apples. Bake at 375° for 45 to 50 minutes.
In large saucepan, add water to potatoes, onions, salt, pepper and carrots. Cover and simmer for 10 minutes; do not drain. In separate pan, melt butter, then gradually stir in flour until smooth. Add milk slowly, stirring constantly and maintaining medium heat. Add cheese; stir until melted. Stir cheese sauce and ham into undrained vegetable mixture. Heat for 20 minutes; do not boil. This is good served with corn muffins. Yields 4 to 6 servings.
Pour fruit into a 9 x 12-inch pan. Sprinkle cake mix dry over the top. Spoon melted butter over cake mix. Bake at 350° for 25 to 30 minutes.
Sift all dry ingredients (except sugar) together; set aside. Mix oil, sugar and eggs, beating after each addition. Add dry ingredients; mix well. Add carrots, pineapple and nuts. Grease and flour 2 pans. Bake for 30 to 35 minutes at 325°. Cool.
Cut up beef into strips and use them to line a 9 x 13-inch casserole dish. Place chicken breasts on top of beef. In a separate bowl, mix soup, sour cream and cream cheese. Pour mixture over chicken. Sprinkle with paprika as desired. Bake, uncovered, at 275° for 3 hours or at 325° for 1 hour. Chicken is done when meat thermometer reads 180° at thickest part of breast.
Let Cool Whip thaw in refrigerator. Mix lemonade, Cool Whip and Eagle Brand milk together. Pour in pie crusts and refrigerate. May add yellow food coloring for color.
Drain salmon. Remove skin and bones. Blend in cream cheese and lemon juice. Add onion, horseradish and salt. Chill 4 hours. Shape into ball. Roll in almonds and chill again. Serve with crackers.
In a large bowl, stir together flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into a greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour 20 minutes or until bread tests done. Cool on wire rack. Yields 1 loaf. Recipe does not double well.
Combine all ingredients in bowl or blender. Refrigerate several hours. Makes 1 cup of dip. Good with all raw vegetables.
Peel potatoes and dice. Cook until done but still firm. Drain; add the ingredients and chill.
Cook sugar, Karo and water together until it forms a hard ball in water. Add peanuts and boil until the syrup changes to a light caramel. Add butter and soda. Remove from heat and beat very hard for two or three minutes. Turn out on buttered dish and as it cools, pull from the edges into sheets of almost paper thinness.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. Set aside. In a large bowl, sift together flour, baking soda, cinnamon, salt, ginger and allspice; set aside. In another large bowl, combine oil, molasses, sugar and eggs. With electric mixer on medium, beat 3 minutes until blended. Add dry ingredients, beating until smooth and well blended. Quickly stir in boiling water. Pour into prepared pan. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool in pan.
Heat oven to 400°. Mix all ingredients. Drop by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Makes about 4 dozen.
Mix together bread crumbs, cheese, garlic, egg and parsley to make a paste. May need to add a little water to make stuffing workable. Pat stuffing on meat and keep about 1/4 inch away from sides of meat. Roll and secure with toothpicks. Brown meat; drain fat. Pour over spaghetti sauce and simmer for 1 1/2 to 2 hours. Boil spaghetti about 1/2 hour before braciole is done. Serve spaghetti as side dish with braciole and top off with sauce. Serves 2 to 4. Remove toothpicks before serving.
Melt margarine; add nuts and cook over low heat until lightly browned. Add Karo syrup and bring to full rolling boil, stirring constantly. Serve warm on ice cream, pudding or plain cake. Makes 1 cup sauce.
Chop green pepper, celery, onion and pimentos. Mix the sugar, vinegar and oil; add salt and pepper to your taste. Heat to melt sugar, then cool. Pour over vegetables. Should stand for 24 hours in the refrigerator.
Prepare lasagna according to package directions; drain noodles. In a medium bowl, combine Ricotta cheese, eggs, Parmesan cheese, salt, pepper and garlic powder. Stir in the spinach and 2 cups of Mozzarella cheese. Spread Ricotta cheese mixture evenly on individual lasagna noodles. Roll up each noodle.
Mix all ingredients together well. Place in paper or plastic cups. Cover with Saran Wrap and freeze. To serve, partially thaw, eat and enjoy. It's delicious.
Cream together butter (oleo), sugar and eggs. Add extract, flour, salt and soda and mix together. Add this to creamed mixture and mix. Divide dough into 3 parts and wrap in wax paper and put in refrigerator-freezer for 30 minutes, or refrigerate overnight. Take out and put in lower refrigerator, taking out 1 part at a time. Put on floured board and roll out to 3/8-inch thick. Bake at 350° on ungreased cookie sheet for 12 to 15 minutes.
Slice and layer cream cheese in bottom of 8 x 8-inch baking pan. Cover with a layer of the chili. Add a layer of salsa. Top with shredded cheese. Bake until cheese is melted. Suggest 350°.
Cream together sugar and vegetable oil. Beat in eggs, one at a time. Mix flour, soda, salt and cinnamon together and add to oil mixture gradually. Fold carrots, nuts and pineapple into mixture. Bake in three 8-inch layers at 350° for approximately 40 minutes. Cool. Top with Cream Cheese Frosting.
Defrost and drain spinach well (can thaw in micro). Drain artichoke hearts and cut in quarters. Mix Parmesan cheese, mayonnaise, chiles, spinach and artichoke heart pieces. Pour mixture into quiche pan. Cook at 350° for 30 minutes or until lightly brown. Serve with tortilla chips. Enjoy.