HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream	shortening and sugar. Heat applesauce. Add raisins to sugar mixture. Cool. Sift dry ingredients together and gradually beat into sugar mixture. Add nuts; pour into greased loaf pan. Bake in 325° oven for 1 hour. Turn out on rack to cool.
Let rice and water simmer slowly until rice is well done. There will be no water left. Add ground beef, tomatoes and seasonings. Bake at 400° for 1 hour. Serves 8.
Preheat oven to 350°. Cook pasta as directed; strain and place in a buttered 3-quart casserole dish. Sprinkle Cheddar and Fontina cheeses on top, reserving 1/2 cup of each of the cheeses. Stir lightly with a fork.
Set oven to 375°. Brush chicken with sauce mix (dressing, honey, salt and pepper) and bake, skin side down, for 30 minutes. Turn chicken and rebrush with sauce. Add sweet potatoes. Bake 15 minutes more.
Soak cloud ears and golden needles in hot water about 15 minutes or until noticeably increased in size; drain. Shred cloud ears. Cut golden needles in half.
Peel peaches and slice in bowl. Put sugar, water and cornstarch in plastic pan (microwave bowl). Cook 1 minute at a time in microwave until thick and clear. Add jello. Put peaches and jello mixture in crust alternately. Use whipped cream or Cool Whip for topping, if desired.
Cook pork roast in slow cooker until done (either all day or overnight). Remove roast and set aside to cool. Roast should be falling apart. Pour broth in another bowl and save. In the slow cooker, add the beef, making sure you break up the chunks. Add onion and barbecue sauce. Shred the pork roast with your fingers and add to the slow cooker. Add a splash of lemon juice and 2 cups of the broth. Mix well. Add about 1/4 cup each of ketchup and mustard (more or less to your taste). Add salt and pepper and simmer at least 30 to 45 minutes. More broth may be needed to reach desired consistency.
Roll dough in balls. Roll in granulated sugar. Make impression in center and fill with jelly. Bake at 350° until done.
Prepare cornmeal pastry. Combine flour, cornmeal and salt in medium-size bowl. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing lightly with fork after each addition until pastry is moist enough to hold together. Shape pastry into ball. Cover with plastic wrap and refrigerate until needed.
Boil sugar, milk and dates until they form a soft-ball. Remove from heat. Add nuts and butter. Beat as long as possible. Pour into a thin cloth wet with cold water. Roll and place in refrigerator. When cold, slice.
Line the bottom and sides of a 13 x 9 x 2-inch dish with vanilla wafers. Cover completely with sliced bananas, overlapping a bit. Prepare pudding according to package directions, using 3 cups milk. Add sweetened condensed milk. Fold in whipped topping. Pour over bananas. Chill before serving. Texture is soft. Serves 12 to 15.
Mix seasonings together and cook for 10 minutes. In a baking dish, layer chicken, spices, Doritos and cheese. Repeat layers with cheese being on top. Bake at 325° for 40 minutes.
Mix cake according to directions on box. Add dry instant pudding and smashed bananas and mix well. Pour into 3 greased/floured cake pans. Bake 30 minutes at 350°. Test with toothpick. Cool 7 minutes; remove from pans and cool completely.
Sprinkle salt over cabbage and enough water to cover; let stand 1 hour, then drain. Mix vinegar, water, sugar, celery seed and mustard seed. Bring to a boil for 1 minute. Pour over cabbage. Place celery and bell pepper in cabbage after water has been drained off. Let cool, then store in container and freeze.
Cream butter, sugar and flavorings. Separate eggs and beat the yolks. Add soda, then flour and salt alternately with milk. Fold in beaten egg whites; mix.
Put potatoes through ricer and add all the ingredients, except flour. Cool before adding the flour. Use extra flour for rolling out. Bake in sheets on hot lefse grill or griddle.
Chill all ingredients just before serving. Combine ingredients and pour over crushed ice. Garnish with lemon slices and mint. Makes 14 (8-ounce) servings.
Drain cherries; save 1 cup liquid. Combine sugar, flour and salt. Stir in cherry liquid; bring to a boil. Cook 5 minutes until thick. Add extract, color and butter and cherries. Pour into pastry-lined 9-inch pan. Cut vents and adjust top crust. Flute edges. Bake 30 to 40 minutes at 425°.
For filling, in a bowl, combine cottage cheese, pickle relish and mustard. Slice franks lengthwise, cutting to, but not through, the opposite side. Fill each frank with half of the filling. Place each frank, filling side down, in the center of a tortilla. Fold tortillas so opposite edge overlaps. Place the tortillas, seam side down, in shallow baking dish. Bake, covered, in a 375° oven for 30 minutes. Top with shredded cheese. Bake, uncovered, for 5 more minutes. Top with green onion. Serves 1.
Melt butter in saucepan. Stir in lime juice, salt, pepper and garlic; mix well. Remove from heat and set aside. Place fillets in a shallow baking dish. Brush each fillet generously with lime-butter sauce. Broil for 5 to 8 minutes or until fish flakes easily with a fork. Remove to a warm serving dish. Spoon pan juice over each fillet. Garnish with lime and parsley, if desired.
In large saucepan combine potatoes, water, carrots, onion, celery and parsley. Add bouillon cubes. Simmer 20 to 30 minutes until vegetables are tender. Gradually add milk to flour, stirring until well blended. Add milk mixture to the vegetables. Cook until thickened. Add bacon and cheese, stirring until melted.
Beat until smooth; pour into pie crust (graham cracker, chocolate cookie, crumb, nut or regular). Chill. Serve plain or garnish with chopped peanuts or chocolate sauce.
Heat oven to 350°. Grease one 9 x 5 x 3-inch or two (depending on size) bread pans. Mix all ingredients approximately 30 seconds. Bake 55 to 60 minutes or until a toothpick inserted comes out clean.
Mix first three ingredients and set aside. Add flour mixture to egg mixture and mix well. Mix in pears and spices. Bake at 350° for 1 hour in tube or loaf pan.
Brown meat. While meat is browning, put onion, garlic, bell pepper, oregano, basil, salt, tomatoes and paste in food processor. Mix to make a sauce. When meat is browned, drain and add to sauce. Simmer uncovered until thick, 45 minutes to 1 hour, stirring frequently.
Combine all ingredients in a mixing bowl, stirring until sugar is dissolved. Freeze in a hand-turned or electric ice cream freezer. Makes 1 quart.
Use any part of the deer; cut into strips. Marinate the meat overnight in the refrigerator. Remove, drain strips on paper towels and place in racks in the oven. Place a drip pan underneath to catch juice. Turn oven to lowest setting and leave door open slightly.
To keep bananas from discoloring, dip in lemon juice. Mix the Cool Whip and Eagle Brand milk. Add other ingredients; mix well. Refrigerate overnight before serving.
Mix all but last two ingredients in a large bowl. Pour into a 9 x 13-inch pan. Top with crushed corn flakes and melted butter. Bake at 350° for 1 hour.
1. In a large pot add whole tomatoes, puree, and paste. Bring to a light simmer. 2. Add remaining ingredients and bring to a vigorous boil. 3. Reduce heat to low and cover for at least 1 hour. Stir frequently.
Mix cake mix, 1 stick melted margarine, 1 egg and 1 cup nuts. Pat in a buttered 13 x 9-inch pan. Cream together powdered sugar, cream cheese and 2 eggs. Pour over crust mixture. Bake at 300° for 45 minutes or until toothpick comes out clean. Cool and cut into squares.
Brown ground beef and drain fat; add taco seasoning packet according to package directions. Unroll crescent rolls and press flat in pizza pan. Bake at 350° until brown. Spread refried beans on browned crescent rolls, then salsa, ground beef, cheese, lettuce, tomatoes and olives. Top with sour cream (optional). May spread sour cream on top of refried beans, too. Add more salsa on top, if desired. Slice and serve.
Chop and saute celery, onion, garlic and pepper in a small amount of oil. Put crackers in a bowl and cover them with water. When they are soaked, take them out and squeeze out as much water as you can. Mix together all ingredients and season to taste with salt and seafood seasoning. Bake at 350° for 1 hour.
Mix all ingredients together. Bake at 350° for 45 minutes, until golden brown, in a 9 x 13-inch greased pan.
Barely mix together oleo, cake mix and egg. Press into 9 x 13-inch pan. Then mix cream cheese, powdered sugar and eggs until creamy and smooth. Pour over first mixture. Bake at 325° for 1 hour. Cut into squares.
In a large bowl, combine half of margarine (melted), hash browns, sour cream, chicken soup, onions, and a chicken soup can full of milk. Put in a 9x13 pan, salt and pepper to taste. Top with shredded cheddar cheese. Pour other half of melted margarine over crushed cereal and mix; sprinkle on top. Bake at 350° for 1 hour.
In a small bowl, combine first 6 ingredients. Spread 1 tablespoon over each ear of corn. Wrap corn individually in heavy-duty foil. Grill, covered, over medium coals for 10 to 15 minutes, turning frequently or until corn is tender. Yield: 8 servings.
Cream butter and sugar; add eggs and beat well. Mix remaining ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake at 350° for about 15 minutes.
Mix all together and beat. Makes 3 layers. Bake at 325° for 30 minutes.
Blend all ingredients on high until blended. Yield: 4 cups. Place 1-2 Tbsp. in coffee cup; add 6 oz. boiling water. For extra flavor serve with peppermint or cinnamon stick. If desired add brandy or rum to taste.
In a large skillet, cook the salt pork or bacon until brown and crisp; drain most of the fat. Add the chopped onion and sliced celery; saute until golden. Add the diced green pepper, carrots and potatoes with salt, pepper, bay leaf, thyme, water and tomatoes. Cover and simmer gently until vegetables are tender. Add chopped clams and juice; cook for 5 minutes. Serve hot.
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to boil, stirring constantly, over medium heat. Boil 5 minutes, stirring constantly, over medium heat. Remove from heat. Add mint-flavored chocolate morsels; stir until morsels are melted and mixture is smooth. Store in nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill in refrigerator until firm, about 2 hours. Cut into 1-inch squares. Makes 1 3/4 pounds of delicious fudge candy. Great for the Christmas holidays or for anytime of the year!
Combine first 5 ingredients in a large bowl. Stir in mayonnaise and hot pepper sauce; mix well. Cover and refrigerate at least 1 hour before serving. Makes 10 servings.
Melt butter in baking dish. Mix sugar, flour and milk. Pour batter in the dish. Add fruit (peaches, pears, blackberries). Have fruit sweet. Drain the juice; don't stir. Bake until brown at 425°.
Remove casing from sausage, crumble sausage into skillet, brown and drain. Add onions; cook until tender. Stir in 1/2 cup sauce and 1/3 cup Parmesan cheese. Cover each noodle with 1/3 cup sausage mixture. Roll up starting at the narrow end. Place, seam side down, in an 8 x 12-inch baking dish. Spoon remaining spaghetti sauce over noodles. Top with Mozzarella cheese. Sprinkle with remaining Parmesan cheese. Cover with foil and bake at 350° for 30 minutes or until hot. Makes 8 servings.
Mix butter, shortening, eggs and vanilla. Add dry ingredients. Roll out on floured board. Cut with favorite cookie cutters and place on a baking sheet. Sprinkle with sugar and bake at 325° for 8 to 10 minutes.
Heat water and chicken broth to boiling in large saucepan. Combine cornstarch with the 3 tablespoons water in a cup. Add to the broth mixture. Cook, stirring constantly, until soup thickens and clears. Add beaten egg to mixture slowly, stirring all the time. May add water chestnuts. May garnish with chopped green onions. Makes 4 servings, 32 calories each.
Place slice of ham and cheese in center of each filet. Cut to fit; sprinkle with grated orange rind and white pepper. Roll into pinwheels and secure with wooden picks. Gently dip roll into beaten egg and coat with bread crumbs. Place in greased baking dish.
Beat eggs, milk, flour, sugar and salt. Dip in bread; cook in butter until golden brown.
Combine cream cheese, margarine and sugar together. Add Cool Whip. In another bowl whip pudding with milk until thick and fold into cream cheese mixture. Spread bottom of pan evenly with Oreos and spread batter over crumbs. Top with another layer of crumbs. Let set overnight.
Mix sugar and cocoa; add milk and melted butter. Boil 5 minutes; add marshmallows and beat well.
Combine first 2 ingredients on low heat, stirring constantly. Keep warm while you combine the remaining ingredients except the chocolate chips in a bowl. Press 1/2 of the mixture into a greased 9 x 13-inch baking pan. Bake in a 350° oven for 10 minutes. Remove from oven and sprinkle chocolate chips over baked layer. Spread or drop by teaspoonful the caramel mixture on top of the chips and then cover with pieces of the remaining cake mixture. Bake 20 minutes more. Serve warm or cooled. Delicious!!
Cook pasta according to directions. Rinse and drain. Add garlic and onion salt. Add broccoli and cauliflower. Pour dressing over mixture and stir. Serve. Tastes better after several hours in the refrigerator. Stir before serving.
Blend all ingredients together in a blender. Pour into buttered 10-inch pie pan (glass preferred). Bake 1 hour at 350°.
Put bread on bottom of a rectangular casserole dish. Beat eggs and add next 4 ingredients to egg mixture. Pour over bread slices. Top with Cheddar cheese. Put in refrigerator overnight. Bake, uncovered, at 350° for 45 minutes.
Mix and beat well. Put equal amounts of batter into three 8 or 9-inch pans. Bake at 350° until done, 30 to 40 minutes.
Mix all ingredients well. Bake in greased and floured 13 x 9-inch pan at 350° for 30 minutes until golden brown. Serve with fresh fruit and whipped topping.
Mix dry ingredients with wire whisk. Add salad oil and liquid. Mix dough well until soft ball. Knead until elastic on floured surface. Roll out to 1/2-inch thickness. Cut into 2-inch rounds. We use a glass. Put on ungreased cookie sheet. Bake for 10 to 12 minutes at 350° or until light golden brown.
Mix all together. Pour into 3-quart casserole dish. Bake at 350° for 25 to 30 minutes.
Mix sugar, oil and eggs and beat well.	Add dry ingredients and mix well. Stir in vanilla, apples, coconut and nuts. Mix well. Bake in tube pan or 9 x 15 x 2 pan.
Spoon fruit filling evenly down the center of each tortilla. Sprinkle evenly with cinnamon. Roll up and place seam side down in a lightly greased pan. Bring butter, sugar, brown sugar and water to a boil, in a medium saucepan. Reduce heat and simmer, stirring constantly for three minutes. Pour over enchiladas. Let stand for 30 minutes. Bake at 350 degrees for 20 minutes.
Saute onion and green pepper for about 3 minutes; add ground chuck and brown. Add tomato juice, tomato sauce, sugar and salt. Simmer for 2 hours (more or less). Add chili beans and simmer 1 hour (more or less). Add chili powder, if desired. Enjoy!
Mix cake mix according to directions. Grease and flour a 9 x 13-inch pan. Pour 1/2 of cake mix into pan. Bake at 350° for 15 minutes.
Combine 1 cup blueberries and water in medium saucepan. Bring to a boil; simmer 3 to 4 minutes. Combine sugar and cornstarch in small bowl. Add sugar mixture to blueberries in saucepan. Cook over medium heat, stirring constantly, until syrup is clear and thickened. Stir in 1 tablespoon orange juice.
Make a dough. Press all but 1 cup into a 9 x 13-inch pan. Thicken a pint of cherries with Clear Jell. Put these on the dough. Top the cherries with 1 cup of the reserved dough. Bake at 350°.
In a mixing bowl blend sugar and oil. Add eggs, one at a time and beat well. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves. Add to egg mixture alternately with pumpkin. Pour into a greased 12 cup fluted tube pan. Bake at 350° for 60 to 65 minutes. Cool for 10 minutes before inverting onto a cure rack. Cool completely and dust with sugar.
Mix sugar into flour in a small mixing bowl. Add the milk and vanilla. Beat with a spoon until creamy and smooth or with a beater for 4 minutes. Add the egg and mix thoroughly. Pour into a greased and floured loaf pan. Bake in oven at 350° for 45 to 50 minutes.
Put all ingredients in layers except for mayonnaise, Miracle Whip and cheese. Take mayonnaise and Miracle Whip and spread over top and sprinkle with cheese. Let set 12 to 24 hours. Mix together and serve.
Grease only bottom of 9 x 13-inch pan. Empty cake mix into bowl and measure out 1 cup; put aside for topping. Add melted margarine and 1 beaten egg to cake mix in bowl. When thoroughly mixed, press firmly into pan.
Melt butter, add flour and stir until lightly cooked. Add onion, garlic, parsley and green onion until clear. Add crawfish and cook over a low fire for about 10 minutes. Add wine and simmer until blended. Slowly add cream and simmer over low fire. Do not boil. Add seasoning with extra paprika.
Combine 1 cup flour, yeast and salt. Add water and Crisco. Mix until smooth. Add the rest of the flour to make a stiff dough. Let rest 15 minutes. Press into 2 well-greased pans (12 to 14-inch). Add topping of cheese, sauce and meat. Pizza dough can be frozen assembled or unassembled. Bake at 400° for 25 to 30 minutes. Pizza in 1 hour!
Peel and boil small potatoes until almost done; drain and set aside to cool. Melt cheese and mushroom soup (rinse can with water) until melted. Chop onion; pour in cheese mix. Slice potatoes; put into casserole dish. Pour over cheese mix. Sprinkle with bacon bits and bake until hot through and through.
Grind and mix the ham and pork together. Add the eggs and stuffing mix; mix well. Mix the melted butter or margarine and 1 cup brown sugar; spread in bottom of 9 x 13-inch dish. Place the pineapple rings in pan, with a maraschino cherry in center of each ring. Top with meat mixture. Bake for about 1 hour at 350°.
Sift flour and salt together. Cut in Crisco (using pastry blender or two knives) until mixture resembles cornmeal. Beat egg, vinegar and water together and add to first mixture. Mix well until a ball is formed. Divide in half. Roll between two sheets of wax paper.
Place beans in 2-quart greased casserole dish. Reserve few for garnish. Sprinkle onions on top. Spread with soup. Top with ham. Bake at 425° for 15 to 20 minutes. Combine corn and biscuit mix. Spoon on top. Bake 15 to 20 minutes more.
Cook corn, vinegar and sugar 20 minutes. Add other ingredients except mustard and cook 20 minutes. Put mustard in after mixture is removed from stove and stir. Put in jars while hot. Makes 16 to 18 pints.
If sausage comes in casing, remove casing. In 6-quart saucepot, brown sausage and break into small pieces. Remove sausage from saucepot; drain on paper towel. Refrigerate sausage.
Prepare pasta according to package; drain and set aside. In large skillet, cook sausage until no pink remains; remove from skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and garlic in reserved drippings until tender. In 2-quart casserole, combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half of cheese, Italian seasoning and pepper. Toss gently to combine. Bake in a 375° oven for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 to 10 minutes more or until heated through.
Flour the pieces of round steak and brown on low heat in preheated vegetable oil. Stir in 1 cup water and sliced onion. Add garlic salt and soy sauce. Cook, covered, until tender.
Sift all dry ingredients together. Make a hole in the middle and drop the egg, milk and shortening in. Beat for 5 minutes. Bake at 350° in greased and floured 9 x 9 pan until a toothpick inserted in the center comes out clean.
In a greased 2-quart casserole dish, layer first 6 ingredients in order listed. Combine mayonnaise, mustard, curry and soup. Spread over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 45 to 60 minutes or until top is light brown.
Fry beaten eggs and cut in shreds. Return eggs to frying pan with cut meat and onions. Cook 3 to 4 minutes, then add rice. Mix soy sauce, sugar and oil together. Dribble over rice.
Mix everything, except egg whites. Beat egg whites and fold in lastly. Pour in greased pan. Bake 30 minutes at 375° or steam one hour.
Cook chopped broccoli; drain well. Whisk egg slightly; add mayo and soup, then whisk to blend. Stir in cooked broccoli, onion, corn and cheese. Turn into oblong 1 1/2-quart baking dish. Sprinkle with stuffing. Pour margarine over stuffing. Bake at 350° for 30 minutes.
Combine all ingredients in a 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Cream butter and add sugar and eggs and blend well. Add flour, soda and salt alternately with milk. Add ground up orange mixture and raisins. Pour into an angel food pan or a Bundt pan. Bake at 350° for 45 minutes. Your favorite frosting may be added to top.
Preheat oven to 400°. In large skillet, melt butter and brown meat. Stir in soup mix, beans, catsup, water, mustard and vinegar. Pour into 2 1/2-quart casserole or bean pot. Bake 30 to 45 minutes or until bubbly.
Mix sugar and water in heavy skillet. Bring to rolling boil. Add nuts, cinnamon and salt and stir constantly until sugar mixture is absorbed. Spread out on waxed paper to cool.
Mix all ingredients together well. Cook for 5 minutes in saucepan over medium heat. Beat 1 minute hard with mixer. Pour out into a buttered pan. Chill.
Combine sugar and flour. Melt margarine and cocoa; pour over sugar mixture. Add eggs and mix well. Pour into 9 x 12-inch pan and bake 25 minutes at 300° to 350°. Take out and cover cake with small marshmallows. Put back in stove to melt.
Beat eggs, then slowly stir in sour cream and corn oil. Add corn. Combine corn meal, salt and baking powder and add to the mixture. Bake at 375° for 30 to 45 minutes in an 8 x 8-inch baking dish.
Combine last four ingredients with 1/4 cup water. Bring to boil. Add vegetables and simmer for 10 minutes, then cool. Vegetables should be crisp. Makes 8 to 10 servings. Serve in glass bowl.
Mix eggs, sour cream, salt and pepper in blender and pour in 9 x 13-inch casserole dish. Bake 7 minutes at 400°. Cook sausage. Add vegetables except Ro-Tel tomatoes and saute until tender. Add tomatoes and pour over egg mixture. Melt cheeses and spread over egg and sausage mixtures. Refrigerate overnight or longer. Bake uncovered at 350° until hot and bubbly. Good served with grits souffle and hot curried fruit.
Mix sugar and butter together until soft and smooth. Beat in egg and vanilla. Mix in other 4 ingredients and drop by teaspoons onto cookie sheet. Bake in a 350° oven for about 8 minutes. Do not overcook. Makes 4 dozen.
Remove wrappers from tamales, place in ovenproof dish. Mix water and chili together, then pour over tamales. Melt Velveeta cheese and pour over tamales and chili mixture. Bake in oven for 30 minutes on 350°. If you're in a hurry, bake on High in microwave for 10 minutes.
In large skillet, crumble meat and saute onion and garlic. Drain off excess fat. In slow cooking pot crumble browned meat, onion and garlic with remaining ingredients. Cover and cook on low heat 6 to 8 hours.
Drain pineapple juice into a 2-quart bowl. Peel bananas and dip into pineapple juice, then slice into bite-size rounds. Combine bananas into bowl with crushed pineapple, rice, marshmallows and Cool Whip. Mix well and chill 2 hours before serving.
Add sugar gradually to beaten eggs. Beat well after each addition. When stiff, add remaining ingredients (except Grape-Nuts) and mix thoroughly. Pour into ice cream maker. Add Grape-Nuts and crank until firm or frozen.
In a large skillet, cook sausage, onion, celery and carrot until meat is lightly browned. Drain off excess fat. Stir in tomatoes, paste, sugar, oregano, 1 teaspoon salt and 1/4 teaspoon pepper; simmer, uncovered, for 20 minutes, stirring occasionally.
Roll into balls place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.