HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat until smooth: sugar, oleo, eggs and vanilla. Add 1 1/2 cups flour, baking	soda, powder and salt. Beat until smooth. Fold in 1 cup chocolate chips, 1 cup nuts and 1 cup All-Bran. Grease and flour a 9 x 13-inch pan and bake in a preheated 350° oven for 35 minutes.
Combine all ingredients except marshmallows in mixing bowl. Mix with electric mixer or by hand. Bake in preheated 350° oven for 20 minutes in greased 9 x 9-inch dish. Top with marshmallows. Bake until melted and browned.
Mix all together in paper bag. Shake until potatoes are very well coated. Place in large baking pan. Bake 40 minutes at 350° until brown and tender. Garnish with chopped parsley.
Combine ingredients except Bosco into a large mixing bowl. Then beat with an electric mixer at medium speed for 2 minutes.
Place 2 slices ham and 2 slices turkey between 2 slices of bread. Dip sandwich in egg mixture. In a frying pan, heat oil and butter. Fry both sides of sandwiches until golden brown. Place in baking dish. In a saucepan, combine cheese, milk and mayonnaise. Heat, stirring constantly, until cheese melts and mixture is smooth. Pour over sandwiches; broil 3 to 5 minutes, 6 inches from broiler, until bubbly.
Mix all ingredients, adding enough buttermilk to make batter thick. Drop by spoonful into cooking oil. Deep fry until brown.
Preheat oven to 275°. Begin with a brown paper bag; combine ingredients.
Cream butter and sugar. Add eggs, one at a time; beat after each egg. Add lemon extract. Combine dry ingredients in separate bowl; add 1/2 of the flour mixture at the time. Bake at 275° for 1 1/2 hours.
Stir in all ingredients together. Shape into balls, about 1 1/2-inch size.
Quarter, core and peel the apples. Cut the quarters into lengthwise thirds to make slices about 1/2 inch wide at the outside edge. Toss in a bowl with the sugar, then with the lemon juice and finally with the melted butter. Let sit 3 or 4 minutes to render juices and absorb flavor. Taste and fold in more sugar if needed. Preheat oven to 425°. Turn apples into 6 x 9-inch baking dish and set in the middle level of the oven, basting every 8 to 10 minutes with accumulated juices. Apples are done when slices are tender. If juices have not thickened, remove with bulb baster and boil down in small saucepan. Pour over apples.
Coat chicken in seasoned flour; brown in small amount of oil. Drain. Mix preserves, barbecue sauce, onion and soy sauce. Pour chicken; cover. Simmer 40 minutes or until chicken is tender. Add water chestnuts and green pepper the last 10 minutes of cooking time. Serve with rice.
Combine all ingredients. Spread over cake and broil 2-3 minutes keeping about 4 inches from heat. Makes enough for 13 X 9 cake.
Preheat oven to 350°. Cut Italian bread in half and cut both pieces in half longways so you have 4 equal size pieces. Put pizza sauce on, then the cheese and any toppings you'd like. Put on cookie sheet. Bake for about 12 minutes. Serves 4.
Melt butter, chocolate chips and peanut butter. Pour over Crispix in a large pan; mix well. Pour powdered sugar over the mixture and toss. (May pour into a small kitchen bag and shake.)
Cream together shortening and sugar. Beat in eggs and vanilla. Stir in peanut butter. Sift in flour and baking powder; mix well. Shape into one-inch balls and place on baking sheet. Flatten with a fork. Bake in moderate oven at 375° for 10 minutes. Makes 8 dozen.
Place apples and margarine in skillet. Stir until margarine is melted, then add sugar. Stir until sugar is melted. Cover and cook for 5 minutes. Uncover and add ham, nutmeg and cinnamon. Continue to cook until apples are done. Serves 2.
Thoroughly mix the crab meat and mayonnaise together. Add celery and red peppers; mix well. (Add lemon juice, if desired, and mix.) Cover; refrigerate 1 hour before serving.
Boil cranberries, water and cloves together until cranberries are soft. Press through a colander. Add sugar and juice to cranberry juice. Serve hot or cold.
In a saucepan, bring broth and water to a rapid boil. Add rice. Cover; reduce heat and simmer 30 minutes. Remove from heat; let stand 5 minutes or until all liquid is absorbed. Set aside.
Pound pork chops to tenderize them. Mix milk and egg. Dip chops in mixture one by one; sprinkle on pepper, then dredge in bread crumbs. Fry in canola oil until golden brown. Turn frequently to avoid getting too hard.
Place pineapple in bottom of casserole. Mix sugar, flour and grated cheese. Pour over pineapple. Crumble stack of Ritz crackers over mixture. Melt butter and dribble over mixture. Bake at 350° for 25 minutes.
Barely cover potatoes with water. Add butter and all other ingredients and cook until tender. May have to drain part of water.
Cream butter, peanut butter, vanilla and sugar. Add eggs. Stir in oatmeal, soda and chocolate chips. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook noodles according to package directions; drain well. Combine all ingredients, except bread crumbs, stirring well. Spoon into a lightly greased 2 1/2-quart casserole; top with bread crumbs, if desired. Bake at 350° for 45 minutes or until bubbly. Makes 8 servings.
Mash bananas with small amount of orange juice. Combine with remaining orange juice, lemonade, pineapple juice, water and sugar. Mix. Freeze in containers that will fit into punch bowl. Two hours before serving, place in punch bowl and add ginger ale.
Peel and dice potatoes. Add cooking oil and onion soup mix; mix well. Place in baking dish. Cover and bake at 400° for 1 hour.
In large skillet or wok, heat oil. Saute chicken 5 minutes, until tender. Remove to boil. In drippings, add chicken broth and soy sauce. Boil, then add broccoli. Stir-fry until tender-crisp. Remove broccoli to bowl with chicken. Blend cornstarch, sugar and vinegar. Stir into pan. Boil 1 minute. Return chicken and broccoli. Toss to coat; heat until warm.
Cook okra (gumbo mix) with picante sauce, water, pepper, garlic powder, tomato sauce and salt. Cook until almost done, then add Owens sausage, Hillshire sausage and cooked rice. Stir and cook another five minutes or until done. Serve.
Put chicken pieces in bottom of casserole dish. Put egg slices on top of chicken. Mix together soup, stock and margarine. Salt and pepper to taste. Pour over chicken and eggs. Mix self-rising flour and milk and pour over other mixture. Bake 45 minutes in 350° oven.
Place buttered bread in bottom of 9 x 13-inch pan. Pour eggs, milk and seasoning mixture over bread. Crumble meat over this. Cover with grated cheese, American or Cheddar. Refrigerate overnight, covered. Bake at 300° for 30 to 40 minutes, covered. Uncover and continue another 30 to 40 minutes.
Pour boiling water over oats and let stand. Cream the margarine, eggs and sugars. Mix all ingredients. Bake at 350° in a 9 x 13-inch pan for 35 minutes.
Brown beef with onion. Drain and rinse with hot water. Add garlic powder, cabbage, carrots, bay leaf, thyme, 1 cup of the water and 1 cup of the tomato juice. Cook about 10 minutes. Stir in the remaining water and juice. Bring to a boil and simmer until the vegetables are tender-crisp. Stir in the parsley and potato flakes. Remove bay leaf. Has 280 calories and 4 grams of fat.
Pour catsup and Worcestershire sauce in a 1-cup measuring cup and 1/2 cup of water and add enough water to mixture to make 1 cup. Bake at 350° for 3 hours or until tender. If you wish after cooking 2 hours, add potatoes, carrots and onions and sprinkle seasoned salt over them. Cook in big roasting pan with lid. I always cover the pan with foil and then put the lid on to keep as much moisture in as possible.
Combine all ingredients. Add pickle relish and chopped celery and onion to your liking. Chill.
Combine all ingredients, except flour. Add flour gradually to creamed mixture. Form smal balls. Place on ungreased cookie sheet. Using thumb, make imprint in center of ball to form cookie. Bake at 375° for 8 to 10 minutes until puffy. Make imprint on cookie again.
Cook first 4 ingredients for 3 minutes after it comes to a full rolling boil. Add remaining ingredients and mix well. Drop on wax paper. Store in covered container.
Cream the sugar and margarine. Add the eggs. Add Hershey's syrup and vanilla. Add flour and salt. Bake in an 8-inch square pan at 350° for 20 minutes.
Boil water. Add tea bags and boil for one minute. Remove from heat and steep for 15 minutes. Add sugar; keep syrup refrigerated. To make tea, mix 5 (water) to 1 (tea).
Brown onions, hamburger, peppers and celery in oil. Meanwhile, measure salt, pepper, oregano, sugar and garlic in bowl. When meat is brown, add tomato paste, wine, mushrooms, seasonings and chili pepper. Simmer very slowly at least one hour, preferably 3 or 4. Just before serving, take out chili pepper and stir in 1/4 teaspoon baking soda.
Mix together with mixer. Sprinkle top with paprika. (If using clams or shrimp, add 1 teaspoon horseradish.)
Preheat oven to 350°. Mix sugar and butter until fluffy. Add eggs and vanilla, then beat together. Stir in bananas. In another bowl, mix flours and baking powder. Mix both mixtures until combined. Stir in carob chips. Pour into 9 x 11 greased pan. Bake 25 minutes.
Spray bottom of frying pan with Pam. Cook onions until soft but not brown. Add hamburger or ground turkey. Saute until brown or well-cooked. Add tomato sauce, corn and olives. Simmer 5 to 10 minutes. Add milk and corn meal; stir and simmer 15 minutes. Be careful not to burn. Add chili seasoning, depending upon desired hotness. Cover with grated Cheddar cheese and pop into 350° oven until cheese melts. Serve with green salad and French bread. Serves 6.
Shred together the first 4 ingredients. Sprinkle with the salt. Let stand overnight.
Cream sugar and oil and to that add eggs and beat well. Sift dry ingredients. Add vinegar and food coloring to sugar and egg mixture; mix well. Add flour and dry ingredients alternately with buttermilk. Add vanilla and beat well. Bake at 350° for 30 to 35 minutes for 2 layers in 10-inch cake pans. Cool thoroughly before frosting.
Prepare pudding with skim milk according to package directions. Stir in Cool Whip, saving enough for topping. Layer cake pieces, pudding and berries in a large glass bowl. Top with remaining Cool Whip and a few whole berries. You can vary the pudding flavor, the fruit and even the type of cake.
Mix all together and coat 6 to 8 lean pork chops. Fry pork chops in 2 tablespoons shortening. Brown only. Put into crock-pot with 1 can cream of chicken soup. Put crock-pot on low 6 to 8 hours. This is a delicious recipe and it makes lots of gravy.
Preheat oven to 350°. Mix thoroughly the first 5 ingredients. Form ham mixture into balls. Boil sugar, vinegar and water until it thickens a little. Pour over ham balls and bake 45 minutes. Turn over several times.
Cook macaroni; add peas during last minutes and drain thoroughly. Mix tuna and mayonnaise into macaroni. Serve on a bed of lettuce. Add salt and pepper to taste.
Saute celery and onions in margarine at low heat until tender. Chop broccoli and cook in water until it begins to tender. Drain; mix with celery and onion mixture. Add the cubed, cooked potatoes (drained). Add salt, pepper, milk, cheese and the chopped, cooked ham.
Put Pet milk, marshmallows and orange juice in a bowl and let stand until needed. Put graham cracker crumbs into a large bowl. Add	cinnamon, nutmeg, cloves, dates, raisins, English walnuts, candied pineapple, candied orange peel and cherries. Add milk mixture. Mix with spoon, then hands until crumbs	are moistened.	Press firmly into pan lined with waxed paper. Top with fruit and nuts. Cover tightly. Chill for 2 days before slicing. Keep in	cool place. Makes 1 (2 1/4 pound) fruit cake.
Mix cake mix, rum and oil. Beat in eggs and pudding. Prepare Bundt pan; spray with Pam and sprinkle with chopped walnuts (about 1/4 cup). Fill with cake batter. Bake at 325° for about 1 hour. Test with skewer; let cool. Cut into it with a knife all over the top. Drizzle glaze over it. Let cool; remove from pan.
Cook noodles as directed. Brown beef with onions and bell pepper. Mix with noodles.	Add salt, pepper and oregano. Add soup and mushrooms. Top with cheese. Melt in moderate oven.
Add strawberries, partially thawed, to ginger ale and lemonade. Add mint leaves. Serve ice cold. For best results, add ginger ale prior to serving.
In saucepan combine Wolf chili and Ranch Style Beans, heat. Arrange chips on a large plate. Top with chili mixture. Pour desired amount of heated cheese sauce over chili. Top with Rotel tomatoes, onions, olives and guacamole; amount you desire. Add sour cream.
Cream butter and sugar; add vanilla and water. Add Wondra flour; form into balls (walnut size). Bake 20 to 25 minutes in 300° oven. Remove hot cookies and roll in powdered sugar; let cool.
Combine caramels and 1/3 cup milk in double boiler over boiling water. Cover and stir until melted. Keep warm. Mix cake mix, butter and remaining 1/3 cup milk at medium speed for 2 minutes. Spread 1/2 of batter in 13 x 9-inch greased baking pan. Bake at 350° for 6 minutes. Cool 2 minutes. Spread warm caramel mixture carefully over baked layer. Sprinkle chocolate chips over this. Stir 1/2 cup nuts into remaining batter and drop by spoonfuls over chocolate chips. Sprinkle remaining cup of nuts over top of this and bake at 350° for 18 minutes. Cool and cut into bars.
Saute 1 stick butter with garlic and parsley for 3 minutes. Add 3 cans of clams (with juice), clam juice, optional shrimp and wine. Simmer covered on High for 15 minutes until broth thickens a bit. Continue to simmer for 15 minutes more on low. Cook pasta and drain. Pour sauce over linguini in large bowl. Serves 6 to 8.
Whip cream cheese until soft and fluffy. Add peanut butter and sugar. Slowly add milk, blending thoroughly. Fold Cool Whip into mixture. Pour into prepared crust. Sprinkle with chopped peanuts. Chill until firm.
Bring vinegar, sugar, mustard and salt to a boil. Remove from heat	and add oil. Shred cabbage and chop onions in jars and pour sauce over all. Cover and place in refrigerator.	It may be kept in refrigerator for as long as 3 weeks.
Mix pudding with milk as directed on box. Mix in about 1/2 of Cool Whip. Layer cookies, bananas and pudding. Spread remaining Cool Whip on top.
Cook the cornbread in a large, hot and greased cast-iron skillet about 20 minutes at 450°.
Mix shortening, eggs, flour, sugar and vanilla together. Put 3/4 of batter in 9 x 13-inch pan. On top of batter pour pie filling. Put remainder of batter on top, dropping by teaspoons. Bake at 350° for 30 minutes. Cool, then cut into squares.
Boil chicken until tender. Dice up and set aside. Combine all other ingredients. In a 3-quart casserole dish, pour alternate layers of stuffing mix and then chicken, ending with a layer of stuffing mix. Bake, uncovered, in 350° oven for 1 hour.
Spread meat on the bottom of a 9 x 13-inch pan; sprinkle dry soup on meat. Mix chicken soup with milk and pour over meat. Arrange frozen Tater Tots on top. Bake 1 hour and 15 minutes at 300°.
Preheat oven to 400°. Sprinkle cornmeal onto 13-inch pizza pan (well-greased). Roll dough to form a 12-inch circle. Spread sauce evenly over crust. Add both cheeses and toppings. Bake 15 to 20 minutes. Cut and serve.
Spray a 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice. Stir to combine. Place in a 350° oven 3 minutes. Arrange pineapple rings and cherries in pan. Set aside. In a large bowl, combine flour, cornstarch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla. Stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in a 350° oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. Makes 12 servings.
Mix cheese, corn, Milnot, eggs, butter and pepper. Place in a baking dish and crumble toast on top. Bake at 350° for 45 minutes.
Combine squash and onions in pan. Sprinkle with salt; let stand 1 hour, then drain (do not rinse). Mix other ingredients in pan. Bring to a hard boil. Add squash and onion; boil 15 to 20 minutes. Pack in jars. Seal jars and process in hot bath for 10 minutes. Yields 3 pints.
Combine all ingredients in large bowl; mix well. Form into a ball or log. Roll in copped nuts. The mixing may be done in a food processor. Yields twenty 1-inch balls.
Combine peanuts, sugar, corn syrup and salt in a 2-quart baking dish. Stir and microwave on High (100%) for 8 minutes. (Stir again after 4 minutes.) Stir in butter and vanilla and microwave an additional 2 minutes on High (100%). Add baking soda and stir until light and foamy. Pour immediately onto a greased baking sheet. Spread out thinly and allow to cool. Break into small pieces.
Heat oven to 400°. Unroll rolls into 2 long rectangles. Overlap edges to form 14 x 8-inch rectangle. Press together. Combine brown sugar, pecans and cinnamon. Sprinkle over rolls that are coated with margarine. Start at short side and roll up. Seal ends. Cut into 8 slices. Place on ungreased cookie sheet. Flatten into circle. Sprinkle with 1/2 teaspoon sugar. Bake for 10 to 15 minutes.
Preheat oven to 500°. Rinse and pat dry fillets. Dip in milk. Place, skin side down, in foil-lined pan (spray with cooking oil spray). Mix bread crumbs and seasonings. Add oleo to moisten and sprinkle or spoon over fish. Bake, uncovered, for about 12 to 15 minutes (a little longer for thick fillets). (Guilt free.)
Mix ingredients together and stir until smooth. Serve all kinds of fruit (sliced bananas, apple slices, mandarin oranges, pineapple chunks, etc.).
Stir together first 3 ingredients. Press crumb mixture into bottom and 1 1/2 inches up sides of a lightly greased 9-inch spring form pan. Bake crust at 350° for 10 minutes. Cool on a wire rack.
Beat eggs until foamy. Add soup and milk, mixing well. Sprinkle cheese, ham and broccoli into pie crust. Pour soup mixture over all. Bake at 350° for 50 minutes or until center is set. Let stand 10 minutes before serving.
Heat oven to 375°. Combine peanut butter, Crisco oil, light brown sugar, milk and vanilla in a large bowl. Beat with mixer on medium speed. Add egg and beat on medium speed until well blended.
Cook spaghetti as directed on package. Drain and rinse in cold water. Add remaining ingredients. Mix well and chill.
Put flour and sugar in mixing bowl. In saucepan bring to boil water, shortening, margarine and cocoa or squares. Pour into dry mix and blend. Add eggs, buttermilk, soda and vanilla. Mix well. Bake at 400° in 9 x 13-inch pan for 20 minutes.
Brown onions in oil and add garlic salt, oregano, sugar, tomatoes, tomato puree and tomato paste. Fry sausage and add to sauce after it has boiled 1/2 an hour. Simmer 2 hours.
In blender put Slim Fast, dry milk, ice and water. Blend until completely blended, ice completely chopped. Add frozen banana pieces. Blend just until banana is blended. A wonderful healthy summer treat.
Coat chicken with flour. In a large skillet, brown chicken and garlic in 3 tablespoons of oil. Remove chicken from pan. Add pasta sauce, then chicken. Stir. Bring to a boil. Reduce heat. Cover and simmer 20 minutes, adding peppers during last 5 minutes. Uncover. Top each breast with half cheese slice. Toss hot cooked macaroni with remaining 1 tablespoon oil and parsley. Serve with chicken and sauce.
Peel and boil potatoes; drain. Mash potatoes. Add milk and butter as needed. Add cream of chicken soup to mixture. Layer mashed potatoes, sour cream and shredded cheese in a rectangular baking dish. (Spray sides and bottom of dish with a little Pam.) Last layer should have cheese on top. Sprinkle green onions on top. Cover with foil, bake 30 minutes at 350°.
Slice and wash carrots into coin size. Cook until tender and drain well. Marinate in remaining ingredients. Cover tightly and chill several hours or overnight.
Mix cake as directed. Pour half the mix into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt the caramels, Eagle Brand milk and 1 stick butter in saucepan. Pour over cake, then pour remaining batter on top of caramels. Sprinkle the nuts and chocolate chips over top. Bake 25 minutes more or until done.
Bring 1 inch of water to a boil in large skillet. Slice scallops in and simmer 1 1/2 minutes or until opaque halfway through. Drain and spread out on a large plate to cool quickly. Put oil, lemon juice, vinegar, mustard, salt, tarragon, pepper and sugar in small bowl or jar with tight-fitting lid. Whisk or shake until well blended. Toss scallops, shrimp and half each of the chives and parsley with half the dressing in a medium size bowl to coat well. Chill at least 2 hours or up to 24 hours. Just before serving, gently toss lettuce with remaining dressing. Arrange loosely on 4 large salad plates. Spoon salad in center of each. Sprinkle with the remaining chives and parsley, then the pepper. Makes 4 servings, 331 calories each.
Combine soup, milk and cheese. Add meat, macaroni and eggs; stir in 1/4 cup melted butter. Transfer to greased 13 x 9 x 2-inch baking dish. Cover and refrigerate 8 hours or overnight. Toss bread crumbs with remaining butter and sprinkle over casserole. Bake uncovered at 350° for 60 to 65 minutes or until bubbly and golden brown.
Beat eggs well; add sugar, corn, milk and lemon flavoring. Dissolve cornstarch in water. Add to egg mixture. Dot with butter. Bake 1 hour at 350°.
Combine chicken, pimiento, onion and seasonings. Set aside. In skillet, melt margarine over medium heat. When margarine bubbles, add flour and stir until mixture is smooth and bubbly. While stirring, pour in broth (2 cups). Stir and heat to boiling. Add hot mixture to chicken mixture and stir. Gently fold in peas and pour into crust. Add top crust and flute edges. Pierce top crust. Bake at 425° until crust is done.
Prepare dressing. Melt the butter. Add flour and seasonings; gradually add the broth. Cook until thick, stirring. Stir small amount into eggs and mix, forming custard. Butter a 9 x 13-inch pan; fill with layers of dressing, then chicken. Cover with custard. Bake at 325° for 45 minutes.
Line a baking pan with heavy-duty foil and place meat in the center. Pour vinegar over the meat and sprinkle bay leaf, garlic and pepper over meat. Bring foil up over meat and let marinate at room temperature for one-half hour, or in the refrigerator for two or three hours.
Getting Ready: Peel potatoes; cut in long wedges (about 8 wedges per potato). Put them on a cookie sheet. Melt 2 or 3 pats of butter per potato in a small pan. Brush a little on the cookie sheet to keep things from sticking. Use the rest to brush on the potato wedges (use a basting brush for this).
Thaw and drain broccoli. Mix all together and bake at 350° for 40 minutes. Melt 1/2 stick of margarine and pour on top.
Beat butter and Crisco. Add salt, vanilla and hot water. Add sugar and milk. Beat for 10 minutes until consistency of whipped cream. Enough to frost 2 cakes. Freezes well.
Melt butter in medium size 8 x 12-inch baking dish. Mix flour, sugar, salt, baking powder and milk. Pour batter over melted butter. Add 1 quart can of any fruit. Sprinkle 1/2 cup sugar on top. Bake at 350° for 40 to 45 minutes or until done.
Cook spinach according to directions on package. Drain well and cool. Mix with other ingredients. Place in 2-quart casserole. Chill at least 1 hour. Bake at 350° for 20 minutes. Serves 8 to 10.
Mix well and pour into thawed crusts. Bake at 325 degrees for 40-45 minutes or until center doesn't jiggle.
Cream shortening, sugar, egg, applesauce, soda and boiling water. Sift together flour, salt, cinnamon, cloves and allspice and add gradually to creamed mixture. Add raisins and nuts gradually. Beat well and pour into oblong pan and bake 1 hour at 350°.
Boil chicken until tender; cool and debone. Reserve broth. Place 1/2 of dressing mix in buttered casserole dish. Next, layer 1/2 of the chicken.
Combine chicken, lettuce, onions, pea pods, oranges and chestnuts. Combine noodles, almonds, and poppy seeds. Add dressing and cilantro and toss. Serve with Hawaiian sweet bread.