HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs, one at a time, mixing after each addition. Mix dry ingredients together and add to sugar mixture, mixing well. Stir in fig preserves and grated orange. Add remaining ingredients and mix together. Grandma always used her hands to mix it together real good. Bake in a greased tube pan in a 300° oven for about 1 1/2 to 2 hours.
Bake cake; let cool. Cook pineapple and sugar together until thick. Punch holes in cooled cake, then pour this mix on top of cake. Mix pudding with milk until rather thick. When cool, spread with Cool Whip and coconut on top.
Instead of spices and canned pumpkin, you can substitute canned pumpkin pie filling.
Fry bacon. When done, remove bacon and pour off some of the grease; pour beaten eggs into pan and scramble; remove eggs. Add oil to pan and turn on high. Add diced onion. Stir 1 minute; add chopped green pepper and grated carrots. Quickly stir for 2 minutes. Return the eggs and crumbled bacon to pan. Stir briefly. Reduce heat to medium-high. Add rice and heat thoroughly. Add salt, Accent and black pepper. Mix well.
Layer chicken and broccoli in bottom of large baking dish. Mix remaining ingredients and pour over chicken and broccoli. Sprinkle top with buttered bread crumbs and bake at 350° for 30 to 35 minutes.
Mix all ingredients in a casserole dish. Cook at 350° for half an hour, stirring once halfway through. Serve warm with French bread.
Combine egg, milk, sugar, baking powder, flour and salt in mixer bowl. Beat until smooth. Heat 1-inch of oil to 375° in electric skillet. Spoon 1/2 cup batter at a time into funnel, closing spout with finger. Drizzle batter into spiral in hot oil. Fry until brown on both sides, turning once. Garnish with confectioners sugar or fruit. Makes 6 servings.
Place roast in crock-pot. Salt and pepper. Cover with water. Turn on high until it begins to boil. Peel and cut potatoes in quarters. Slice onion. Chop the carrots and place on top of the meat. Reduce heat and simmer 3 to 4 hours.
Sift the dry ingredients together. Use no eggs. Cream Crisco and sugar. Add dry ingredients with evaporated milk and the 1/2 can of water if mixture is too dry. Then add chocolate chips and chopped nuts. Refrigerate for 1/2 hour. Make balls (roll like a meatball), not too big. Bake at 350° for 10 to 12 minutes and cool. Frost with chocolate frosting and sprinkles if you want.
Preheat oven to 375°. In a large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper. Add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas. Remove from heat. In medium bowl, combine remaining milk and biscuit mix. Mix well. Turn 2/3 of the dough into well-greased 13 x 9-inch baking dish. Sprinkle with flour. With floured hands, pat evenly over bottom and sides of dish. Pour chicken mixture into prepared dish. Turn remaining dough onto a well floured surface. Knead until smooth. Roll out to 1/8-inch thickness. Cut into 8 (3-inch) rounds. Arrange on top of casserole. Bake 25 to 30 minutes or until crust is golden. Refrigerate leftovers.
Pour fruit punch into the ice tray, then put plastic wrap over the ice tray. Stick popsicle sticks through the plastic and freeze. Freeze for about three to four hours and then serve.
Mix powdered sugar, margarine, peanut butter and vanilla and form into balls. Chill in refrigerator overnight.
Mix dry ingredients together. Add liquids to dry mix. Mix well. Pour into well-greased muffin tins. Bake 12 to 15 minutes at 450°. Makes approximately 18 muffins.
Combine first 3 ingredients in a clean gallon jug. Add enough water to make a gallon. Transfer to spray bottles and get someone to clean your windows and mirrors.
Brown sausage as directed on the package. Cut each sausage into 4 or 5 bite size pieces; set aside. Brown kielbasa and ham pieces in the sausage skillet. Add pineapple, including juice, the sweet and sour sauce and the meats, heating thoroughly. You may place in a baking dish and bake at 350° until bubbly.
Mix all ingredients together and beat with mixer 2 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Let cool 5 minutes, then glaze in pan.
Mix. Add enough flour to make stiff dough. Set 2 hours. Make into buns. Set 2 hours and bake.
Add spaghetti to chicken broth. Cook until tender. Drain. Add chicken to spaghetti; set aside. Saute celery and onion in margarine. Add mushrooms, mushroom soup, tomatoes, Worcestershire sauce and chili powder. Mix well with chicken and spaghetti. Place in greased baking dish. Top with cheese. Cover with foil. Bake at 350° for 30 to 40 minutes.
Beat together all ingredients with electric mixer. Makes about 1 cup. Refrigerate unused portion. Use as dip for apple wedges.
In a saucepan, over medium-high heat, bring all of the ingredients to the boil. Turn down the heat and simmer for 10 minutes.
Cream honey, sugar, butter and egg. Sift flour, salt, soda and cinnamon together, then stir into creamed mixture. Add oats and raisins. Drop on greased cookie sheet. Bake at 375° for 12 to 14 minutes.
Combine oil, sugar and molasses together. Add egg and then dry ingredients. Bake at 350° for about 12 minutes.
Cook sausage over medium heat until browned, stirring to crumble; drain and set aside. Combine biscuit mix, butter and boiling water. Stir well. Press about 1 tablespoon of dough into bottom and up sides of well-greased and floured muffin cups. Spoon sausage evenly into cups. Combine egg, half and half and green onions. Stir well. Spoon about 1 tablespoon egg mixture into each cup. Bake at 375° for 20 minutes. Sprinkle cheese over each tart; bake an additional 5 minutes. If desired, garnish platter with tomato rose and parsley. Yields 1 dozen.
Chop cabbage. Wash in cold water. Pack washed cabbage into canning jars and set aside. Mix salt and vinegar in saucepan until salt is melted (do not boil). Add gallon of cold water to salt and vinegar mixture. Fill jars with mixture and seal jars.
Mix all ingredients, except shrimp. Add shrimp last. Make 24 hours ahead. Refrigerate.
Reserve liquid and chop meat of steamed clams in coarse bits. Add to these chopped canned clams, divide between 24 half shells. Add teaspoon of liquid to each shell, sprinkle bacon and bell pepper on top and top with grated cheese. Bake in oven at 400° for 14 minutes. Place under broiler and brown. Serve immediately.
Cut avocados in half lengthwise and remove seed. Bruise slightly and sprinkle with lemon juice. Don't peel.
Mix Spam spread with olives; add dry mustard and Tabasco to taste. Pack into gelatin mold or cup. Chill until just before serving with crackers.
Melt 1 stick margarine with graham cracker crumbs. Spread into a 9 x 12-inch pan. Dice and spread bananas over crumbs. Mix powdered sugar and other stick of melted margarine with vanilla and eggs. Beat well and pour over bananas. Drain pineapple and spread over top. Spread Cool Whip on top and sprinkle coconut and nuts over top. Keep in refrigerator.
Drain spinach and water chestnuts. Chop onion and chestnuts. Mix all ingredients together. Cut out middle of Hawaiian King bread. Spoon spinach dip in center of bread. Slice to serve.
Mix all ingredients in order given and bake for 15 to 20 minutes at 350° in a 15 x 10 x 1-inch pan. Frost with cream cheese icing. Yield: 3 dozen.
Simmer raisins and water for 3 minutes, just until water is absorbed. Cream shortening with sugar. Blend in egg. Dissolve the soda with the hot water, add this to applesauce and blend into creamed mixture. Sift together flour, nutmeg, cinnamon and salt. Add in gumdrops and nuts. Blend this into creamed mixture; add cooled raisins. Pour into greased and lined (3 thicknesses of wax paper) loaf pans. Bake at 300° for 1 3/4 hours. Cut when cool.
Cut beef in small pieces. Put in 5-quart kettle with onion, celery and seasonings. Cover with water; bring to a boil and stir to mix well. Reduce heat to a simmer. Cook until meat is tender, then add tomato paste and stir; bring to a boil. Add about 6 cups water; let come to a boil. Add rice and cook until rice is done, about 1/2 hour.
Cream butter and sugar; blend in bananas, eggs and vanilla. Sift flour in mix. Stir into banana mix. Alternate with milk. Add nuts and mix well. Pour into greased and floured pan. Bake at 325° for 1 hour and 15 minutes.
Combine crumbs and margarine; press into bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine cream cheese, sugar and milk with electric mixer until well blended. Add eggs, one at a time, mixing well. Stir in nuts; pour over crust. Return to oven and bake for 45 minutes. Loosen cake; cool before removing. Chill in refrigerator. Drain pineapple and add kiwi; arrange decoratively on top of cake.
Melt butter in casserole. Add rice, almonds, consomme and water. Bake covered for 35 minutes. Stir. Bake uncovered for 45 minutes in 350° oven. Serves 5 or 6. (Good with roast or chicken.)
Cream butter and sugar well. Add eggs, one at a time, beating after each. Add flour alternating with whipping cream (do not beat cream first), beating after each. Beat in vanilla. Bake 1 hour and 20 minutes at 325°. Cool 10 minutes before removing from pan. Bake in tube pan or Bundt pan.
Sift together cake flour, sugar, soda and salt. Add shortening and cream or buttermilk. Beat at low speed and then add unsweetened chocolate, eggs, vanilla and hot water. Beat 2 minutes. Bake at 350°.
Chop cabbage, onions and peppers. Mix all other ingredients. Heat until sugar is dissolved; cool completely. Pour over vegetables. Mix well. Put in covered jar. Refrigerate.
Mix vinegar, sugar, oil, pickle juice, salt and pepper. Heat until sugar melts. Mix with remaining ingredients. Chill overnight.
Combine celery and onions and chill in cold water 5 to 10 minutes. Combine beans, peas, pimento and almonds. Drain water off celery and onions and mix everything together with sugar-oil-vinegar mix; refrigerate. Will last several days.
Combine. Make big balls. Bake at 350° for 20 to 23 minutes.
Cream shortening and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add flavoring and salt.
Preheat oven to 500°. Cut up, lengthwise, 6 to 8 cloves of fresh garlic. Pierce lamb and insert pieces of garlic. Sprinkle salt and pepper on lamb generously. Sprinkle rosemary on lamb. Place in large roasting pan, pour can of beef broth into the pan. Add all the potatoes and onions around roast. Put pan into 500° oven and immediately turn down oven to 325°. Bake about 30 minutes per pound. Occasionally baste and turn potatoes and onions. Serve with the mint jelly on the side.
Brown meat in oil over high heat in skillet. Break meat up or leave in coarse chunks. Add onion. Reduce heat to medium and cook until onion is tender, but not browned. Add seasonings, tomatoes, corn, beans and bouillon. Bring to a boil and cook until vegetables are done. Stir in green pepper. Boil again. Stir in rice. If using instant rice, remove from heat. Cover and let stand 5 minutes. Fluff with a fork. If using Uncle Ben's regular rice, cook all ingredients together 25 minutes.
Preheat oven to 400°. Pound chicken to 1/4-inch thickness. Inside chicken, place 2 tablespoons of green chilies and 1 piece of cheese. Roll chicken around chilies and cheese. Mix all dry ingredients in a bowl.
Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheets or foil in a 175° oven. Bake for approximately 2 hours or until dry. Be sure to leave door of oven open a crack.
Put the shortening into a large bowl and pour the boiling water over the shortening. To this, add sugar and salt; mix and cool to 105° to 115°. Mix yeast with 1/2 cup water (105° to 115°) and 1 teaspoon sugar. Mix and let bubble. Let set 5 minutes. Add eggs to cooled shortening mixture, then add yeast mixture and flour last. Mix well on mixer or by hand. Cover and set in refrigerator 1 1/2 to 2 hours or up to 1 week. Take out and shape in favorite rolls. Spread with melted butter. Let rise until double in size. Bake at 425° for 12 minutes. Do not overbake. Also makes great cinnamon rolls.
Melt shortening. Add sugars. Add beaten eggs. Add spices and vanilla. Add flour and soda, sifted together. Add dates and nuts. Shape into rolls in waxed paper or Saran Wrap. Refrigerate the rolls until needed. (Keep indefinitely.) Slice more than 1/4-inch thick when you slice them. Bake in 350° oven for about 15 minutes. Yum!!
To cut pockets in chops, place on cutting board and with a sharp knife, cut horizontally through each chop nearly to the bone. Stir together cheese, red bell pepper, rosemary and thyme. Divide mixture into 4 portions, stuffing 1 portion in each pocket. Close pockets with small skewers or wooden picks. Broil 4 to 5 inches from heat source for 14 to 18 minutes, turning once. (Grill by placing on grid over medium coals. Grill 16 to 18 minutes, turning once, until pork is cooked through, but still slightly pink.) Season with salt and pepper, if desired.
Cook carrots, mushrooms or cauliflower until soft in water. Let stand until cold. Slice in pieces. Cover with water 1/2 way up. Add oil, white vinegar, salt, pepper and onion.
Drain oysters; keep liquid. Spread a layer of cracker crumbs in baking dish. Cover with 1/2 the oysters, 1/2 the butter and sprinkle with pepper. Make a second layer of the same; cover with milk and oyster juice. Bake at 350° for 45 to 50 minutes, or until done.
Spread potatoes in 9x13 pan. Add onions and drizzle with melted butter. Salt and pepper. Mix soup, sour cream and cheese whiz. Spread over potatoes. Sprinkle cornflakes over potatoes. Bake 45 minutes at 350 degrees.
Stir butter into spaghetti. Add Parmesan cheese and eggs. Form crust from this into a 10-inch pie plate.
Drain fruit; mix together, except cherries and Dream Whip. Beat Dream Whip. Mix together and spread some over top, then top with cherries. For best results, let stand in refrigerator overnight.
When chicken breasts are cooked, remove from water and allow to cool. Cut into bite-sized pieces. In a bowl, mix soup with can of milk until well blended. In a 9 x 13-inch pan sprayed with nonstick cooking spray, layer dressing, then chicken, then soup mixture. Cover with foil and bake at 350° for 1/2 hour. Uncover casserole and continue to cook for another 1/2 hour. Great with a salad and rolls.
Stack beef steaks, cut into 1 x 3-inch strips. In medium bowl, combine beef, jalapeno pepper and oil; toss to coat. Break noodles into 4 pieces; reserve seasoning packet. Cook noodles as package directs; drain.
Mix pretzels, oleo and 2 tablespoons sugar. Bake in 9 x 13-inch pan at 400° for 8 minutes. Mix cream cheese, Cool Whip and 1 cup sugar and put on cooled pretzels. Refrigerate. Mix jello, boiling water, cold water and strawberries and when cool pour over Cool Whip. Refrigerate until set. It's rich, you may want to serve as a dessert!
Combine all ingredients in a large saucepan; stir well. Bring mixture to a boil; cover. Reduce heat and simmer 20 minutes. Use as a basting sauce for chicken or pork during cooking. Yields 7 1/2 cups.
Place first 4 ingredients in a 3-quart casserole. Cover and cook 10 minutes on High power. Stir in pepperoni and cheese. Cover and heat for 10 minutes on High power. Let stand 10 to 15 minutes after cooking before serving.
Leave until partially set. Add 1 can lemon pie filling. Top with Cool Whip and nuts (optional).
In a large bowl, blend mayonnaise, oil, honey and mustard. Whisk in vinegar, then cayenne and mix until smooth. Makes about 3 1/2 cups.
Bring sugar, marshmallows, oleo, milk and cocoa to a boil. Stir for 1 minute, then stir in peanut butter. Add oatmeal and vanilla. Drop by spoonfuls on wax paper.
Completely dissolve yeast in lukewarm water; set aside. Mix Crisco, sugar and boiling water. Cool slightly. Add beaten eggs and mix. Add flour and yeast alternately, mixing thoroughly. Cover and let rise until double. Flatten on lightly floured board until about 1/2-inch thick. (More flour may be added if needed to make dough handle easier.)
Mix and bake	in 9 x 13-inch pan about 10 minutes at 400°. Cool.
Cook squash in salted water until tender (15 minutes) and drain well. Mix rest of ingredients in bowl. Fold in squash. Melt 3/4 stick of butter in frying pan and add stuffing mix. Add salt and pepper; stir well. Pack most of the stuffing into the bottom of a 2-quart baking dish. Add squash mixture; put rest of stuffing on top. Dot with remaining butter and bake at 350° for 30 minutes.
Sift together flour, sugar, soda and salt. Add 1 cup fruit cocktail and juice. Add beaten eggs. Mix well and pour into ungreased 9 x 13-inch pan. Sprinkle on top of raw batter the brown sugar and chopped nuts. Bake at 350° for 40 minutes.
Mix well beaten egg, margarine, salt, sugar and dates in a saucepan; cook on very low heat until dates are nearly dissolved, stirring so that it doesn't scorch. Remove from heat. Let mixture cool until you can handle it. Add Rice Krispies and nuts. Mix well. Make small balls and roll in confectioners sugar.
In a small bowl, combine apricot spread, mustard and vinegar. Grill ham steak over hot coals, brushing occasionally with sauce, until browned on both sides, about 8 to 10 minutes. Makes 4 servings.
Mix and pour 1/2 of mixture (of about 7 cups) into a container; let set. Layer 1 pint sour cream and add the other 1/2 mixture. Let set. This makes quite a lot.
Beat eggs until foamy. Add sugar, salt and vanilla. Beat until frothy and add rum and half and half. Chill 3 or 4 hours.
Combine all ingredients and fry in 1/2-inch of grease until brown on both sides. Serve with hot spiced applesauce or sour cream.
Preheat oven to 350°. Cook noodles as directed on package. Drain and arrange in ungreased 2-quart shallow casserole. Cook spinach as directed on package. Drain and arrange on noodles. Flake tuna and sprinkle over spinach; top with cheese. Combine milk, eggs and salt; beat well. Pour over casserole mixture. Sprinkle with paprika. Bake, uncovered, 30 to 40 minutes or until center is set. Makes 5 to 6 servings.
Melt margarine and marshmallows. Add Rice Krispies. Spread on a buttered cookie sheet (9 x 13-inch too small).
Brown ground beef with onion. Drain off fat, then add soups and cook until meat is done. Meanwhile, cook Creamettes according to package instructions. Mix all together and serve as is or add cheese and bake in oven until cheese is melted.
Cook noodles and drain. Chop and fry bacon and onion, salt and pepper. Pour sugar over noodles and mix. Grease frying pan with butter or oleo. Add bread crumbs. After browning, put in casserole. Bake at 350° for 1 1/2 hours.
Crumble and mix first 5 ingredients together like a pie crust, then add next 2 ingredients. Stir until mixed well (use a fork), dough will be sticky. Put dough in a greased 10 1/2 x 15-inch sheet pan. Place sliced peaches on top.
Combine thawed and drained vegetable mix with 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake covered at 350° for 30	minutes. Top with remaining cheese and onions. Bake uncovered five minutes longer. Serves 6.
Dissolve pudding in the pineapple. Add marshmallows and nuts. Fold in Cool Whip until evenly mixed. Chill.
Brown sausage and drain off excess grease. Melt stick of butter in a 13 x 9 x 2-inch pan. Line bottom of pan with frozen hash brown patties. Mix milk and eggs together and season with salt and pepper. Pour egg mixture over hash browns. Top with sausage, then cheese. Cover pan with foil. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour. Remove foil during last 15 minutes of baking.
Preheat oven to 500°. Combine eggs, sugar, flour, cornstarch and vanilla. Beat. Add milk and blend well. Pour in pie shell. Place in preheated oven. Immediately reduce temperature to 350°. Bake for 45 minutes or until a knife inserted comes out clean.
Prepare macaroni and cheese as directed. Add the remaining ingredients and mix well. Delicious for tuna lovers!
Cut steak into 5 or 6 serving pieces. Place in slow cooker or crock-pot. Add other listed ingredients and cook on low for 8 hours. Serve over mashed potatoes or noodles. Rice is also good.
In a 9 x 13-inch baking dish, melt one stick of margarine. Set aside. Mix flour, sugar, baking powder, salt and milk until well blended. Pour over melted margarine that is in baking dish. Then place fruit on top of this. Pour juice over all of this slowly and bake at 350° until golden brown.
Cook hamburger meat with salt and pepper until done; drain. Saute onion in oil; add to meat. Mix in tomato sauce and beans. Simmer about 10 minutes. Warm tortillas in microwave until soft. Place tinfoil in 2-inch pan and pour half of Ragu sauce on bottom. Spread and fill tortillas with meat and bean mixture and place in pan. Place a little of each cheese in each. Pour remaining Ragu over enchiladas and top with remaining cheese. Turn foil up so that juice will not leak out. Bake at 350° until cheese melts.
Cook noodles and drain. Cook onion, mushrooms and garlic 5 minutes; remove from heat. Stir in spinach, oregano and basil. Blend cottage cheese, egg whites and shredded Mozzarella cheese. Layer noodles, spinach, cheese and tomato sauce. Bake at 375° in a 13 x 9-inch pan for 45 minutes. Makes 12 servings (200 calories and 4 g. fat).
Mix nuts, sugar, and syrup in iron skillet. Boil over medium heat until honey color and nuts split open (15 or 20 minutes). Take off heat, stir in soda. Pour into buttered cookie sheet.
Cream Crisco and sugar; add eggs. Beat on high for 10 minutes. Add 1 cup of flour and beat 1 minute. Add flavoring and mix. Bake in 3 layers at 350° for 25 minutes.
Cook. When it come to a full rolling boil (3 minutes), add vanilla and beat until it becomes thick. Pour into buttered pan (13 x 9-inch).
Mix cereal and nuts together; set aside. Mix margarine, syrup, sugar and salt together. Stir constantly over medium heat until mixture begins to boil. Boil 5 minutes without stirring. Remove from heat and add soda and vanilla. Pour slowly over cereal and nut mixture; stir until coated. Bake in 300° oven for 15 minutes. Stir and bake 15 more minutes. Store in airtight container.
Mix all together. Bake at 300° for 1 hour and 10 minutes.
Melt margarine in a skillet on medium/high. Saute onion, green pepper and garlic for 3 minutes. Add remaining scampi ingredients and stir 3 minutes. Add fettuccine; toss and heat through. Makes 4 servings.
Add oats to boiling water; let stand 20 minutes. Cream shortening and sugar; add eggs one at a time, beating well after each addition. Add the oats mixture and sifted dry ingredients. Mix thoroughly. Bake in a greased loaf or square pan for 30 to 45 minutes in a 350° oven. Pour on topping and put in oven for 5 minutes.
Mix graham cracker crumbs, 1/4 cup margarine and the granulated sugar. Press half of the crumb mixture firmly in ungreased, square 8 x 8 x 2-inch pan. Beat the powdered sugar, 1/2 cup margarine and the egg in a small mixer bowl until light and fluffy. Spread carefully over crumb mix. Fold pineapple into Cool Whip; spread over sugar mixture. Sprinkle remaining crumb mixture over top. Cover and refrigerate 12 hours or until firm. Cut into squares and top with Cool Whip and cherry.
Separate pulp from skins of grapes. If desired, chop skin in food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (approximately 1/2 cup). Cook pulp without water until soft. Press through sieve to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jelling point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam into jars, leaving 1/4 inch headspace. Adjust lids. Process 15 minutes in boiling water bath.
Beat cheese until light and creamy (the longer it is beaten, the lighter the cake). Add eggs one at a time, beating thoroughly after each addition. Add sugar and extract, beat until smooth, thick and lemon colored. Pour into 9-inch pie pan and bake 50 minutes at 375°. Cool for 20 minutes.
Mix ingredients with a mixer; place in a freezer bowl and freeze for 2 hours. Makes a delicious frozen treat for any occasion.