HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 7 ingredients in bowl; mix well. Shape into cakes. Brown on both sides in shortening in skillet. Drain.
Grease 12-cup fluted tube pan or 10-inch tube pan. In large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat 3 minutes at medium speed. Stir in remaining flour by hand. Knead dough on floured surface until smooth, about 1 minute. Press or roll dough to 15 x 12-inch rectangle. Using sharp knife, cut	dough into diamond-shaped pieces by cutting into 2-inch strips diagonally across dough.
Mix first 5 ingredients well. Shape into a ball. Roll in the finely chopped nuts. Refrigerate at least 24 hours before serving. Serve with assorted crackers.
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13 x 9 x 2-inch pan. Bake, uncovered, at 325° for 35 to 40 minutes or until set. Yields 12 to 16 servings.
Mix flour, 1 cup sugar, baking powder and milk. Melt oleo in large size casserole dish in oven. Pour mixture over oleo. Use berries or fruit plus sugar and a little lemon juice mixed together. Pour on batter. Bake in 375° oven 35 minutes.
Cut beef across grain into thin slices. Combine soy sauce, garlic and ginger; add beef. Toss and set aside while preparing vegetables. Heat oil in large frypan. Add beef and toss over high heat until brown. If meat is not tender, cover and simmer over low heat for 30 minutes. Turn heat up and add vegetables. Toss until vegetables are tender-crisp. Mix cornstarch and water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.
Mix all together in one bowl. Bake at 350° for 45 minutes. Serve with whipped cream or ice cream.
Drain pineapple. Cream margarine and sugar; beat in eggs. Add pineapple and 1 cup juice. Stir in bread cubes. Place in greased 10 x 15-inch pan. Bake at 350° for 1 hour.
Beat together eggs, sugar and water. Add flour, baking soda, vanilla and crushed pineapple. Bake in a greased and floured 13 x 9 x 2-inch pan at 350° for 35 to 40 minutes. Let cool and top with cream cheese icing. Makes 10 to 12 servings.
Sift flour, soda, baking powder, salt and cinnamon together. Add sugar, oil and eggs. Mix well. Add carrots, pineapple and nuts. Blend. Turn into 3 9-inch round pans lined with waxed paper. Bake at 350° for 35 to 40 minutes. Cool a few minutes in pans, then turn out and cool on wire racks. Cake will be very brown as it bakes. Fill layers and spread top and sides with Cream Cheese frosting.
Combine sugar, salt, vinegar, mustard and garlic with about 3 ounces of cheese. Mash cheese well. Slowly add oil while mixing with electric mixer until well blended. Stir in remaining cheese with spoon. Chill.
Place 3 cups of the lettuce in bottom of a large bowl. Sprinkle with a little sugar, salt and pepper. Layer eggs on top of lettuce in bowl. Sprinkle generously with salt. Layer in order: peas, remaining lettuce, bacon and cheese. Spread mayonnaise over the top, sealing to edge of bowl. Cover; refrigerate 24 hours or overnight. Garnish with green onion and sprinkle with paprika, if desired. Toss before serving. Makes 12 to 15 servings.
Mix squash, chicken soup, onion, pimento and sour cream. Melt 3/4 stick oleo in skillet; add about 1/2 package Pepperidge Farm stuffing; sauteed. Line baking dish with buttered stuffing (save 1/2 crumbs for top). Pour mixture in and cover with balance of crumbs. Bake 30 minutes at 350°. Add salt and pepper to taste.
Drain and refrigerate fruit. Save juice. Combine sugar, flour and salt; add to juice. Add eggs. Heat to slow boiling. Cook 1 minute. Add to cooked pasta. Refrigerate overnight.
Simmer potatoes until tender. Saute celery, green pepper and onion in 2 tablespoons of butter. Make gravy with 3 tablespoons of butter, flour, seasonings and broth. Pour other ingredients into casserole dish.
Wash and trim	carrots. Cut into small strips and blanch for 2 to 3 minutes. Rinse in cold water. Make brine of vinegar, water, sugar and salt. Bring this to a boil. In each jar, put 2 cloves of garlic and pack with carrots.	Place small pieces of dill on top and pour boiling brine over and seal.
Place beans in a large saucepan. Add water to cover by 2-inches. Bring to boil and boil 2 minutes. Remove from heat and cover. Let stand 1 hour. Part freeze steak (30 minutes) and cut very thin across grain. Cook in olive oil in large skillet until no longer pink. Stirring, add onion and garlic. Cook until soft. Drain beans and discard liquid. Return beans to pan and add broth and water. Stir steak mixture into beans. Add hot pepper and bay leaf. Bring to boil. Reduce heat to slow simmer. Cover and simmer 1 1/2 hours or until tender. Reduce heat to slow simmer. Cover and simmer 1 1/2 hours or until tender. Discard bay leaf and pepper. Stir in tomato sauce and olives. Simmer uncovered until near dry.
Put green beans in bottom of greased casserole. Layer soup, cheese, eggs, cracker crumbs and dot with butter. Bake at 400° for 15 minutes.
Mix enough warm water to flour to be able to knead dough. Also add oil to flour. Let set for 2 hours. Just before meal, break off pieces, approximately 1/2 cup and spread out and fry in hot 400° oil. Makes about 12 tacos, plate-sized. Layer other ingredients on the fry bread. Fun to do and eat.
Beat eggs; mix with sugar and melted oleo. Mix dry ingredients together and add to egg mixture; mix well. Add vanilla and nuts. Pour into an ungreased 8-inch pie pan. Bake for 25 minutes in a 350° oven. Let set until firm. Serve with ice cream.
Bake in muffin tins in hot oven (375°) for 20 or 30 minutes. When cool, cut out centers of cakes and fill.
Cook pasta of your choice according to package directions and drain. Place spinach on paper towels, squeeze out excess liquid. Coat large nonstick skillet with cooking spray; and oil and place over medium-high heat until hot. Add onion and garlic; saute until tender. Add chicken and cook until chicken loses its pinkish color, stirring constantly. Stir in tomatoes, tomato paste and tomato sauce. Add next 5 ingredients; bring to boil. Reduce heat and simmer, uncovered, 5 minutes, continue to stir. Combine pasta, spinach, chicken mixture and 1/4 cup Parmesan. Add 1 1/2 cups Mozzarella cheese. Stir well. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Parmesan and 1/2 cup Mozzarella cheese. Bake at 350° for 20 to 25 minutes. Yields about 8 (1 1/2 cup) servings.
In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a loaf on a greased shallow baking or in 7 1/2 x 3/4-inch loaf pan. Bake at 350° for 35 to 40 minutes.
Heat the last 6 ingredients and pour over the remaining ingredients. Let stand several hours or overnight. Will keep 3 weeks in fridge.
Slice the cucumbers and onions thin. Add the sour cream, parsley, oil and vinegar. Blend in the sugar to taste, salt and pepper. Great side dish for dinner or picnics.
Sprinkle apples with lemon juice. Combine remaining ingredients and toss just before serving.
Mix all together in one bowl. Pour in 9 x 13-inch pan and bake at 300° for 1 hour or less.
Saute onion and green pepper in margarine until soft. Mix with eggs and corn muffin mix. Mix in corn and pour into greased casserole. Mix sour cream and cheese and put on top of corn mixture. Bake at 350° for 45 minutes or until knife comes out clean.
Cook spaghetti, al dente; set aside. Saute oil and 1/2 garlic clove. Add walnuts, olives, pimentos, basil and parsley. Add pepper to taste. Add cream and cheese. Cook until hot and melted. Toss with spaghetti, adding cream and cheese as desired. Serve immediately.
Cook broccoli as directed. Add soups, 1 cup milk and cheese. Add more milk to make thin.
Mix with mixer. Divide in 2 equal portions. Wrap in wax paper and put in freezer for 15 minutes. Take out of freezer. Press into pie pan using wax paper. Bake at 350° until golden brown. Good used with chocolate pie.
Mix soda and buttermilk and let stand. Beat egg whites until stiff. Cream oleo, sugar and shortening until fluffy. Add egg yolks and beat well, about 4 minutes fast speed. Add vanilla. Add flour alternating with milk. Fold in coconut and pecans, add egg white. Bake in 3 greased and floured pans at 325° for 25 minutes or when top is firm and brown.
Combine hamburg, onions, green pepper, corn meal, seasonings, milk and egg. Blend thoroughly. Form into 12 balls. Roll in flour. Brown in hot Spry in skillet. Add remaining flour and tomatoes. Cover and cook on low heat for 35 to 45 minutes.
Finish thickening with meal until a little thicker than egg bread. Grease stem pan and paper the bottom. Put in stem pan. Cook over hot water for 1 1/2 hours, then bake until brown, about 30 minutes, at 450°.
Mix all ingredients and pour into shell(s). Bake at 300° for 1 hour.
Combine the first 3 ingredients; heat to boiling. Pour over popped corn; stir. Make into balls or spread flat on buttered cookie sheet. Use different flavors of jello for different colors.
Place in layers in a 3 quart casserole. Dot about 1/4 pound oleo on top. Add 2 cups milk (might use less). Bake at 400° for 15 minutes, then at 350°	for 45 minutes or until potatoes are tender.
Mix all the ingredients well. Roll into small balls, then roll balls into powdered sugar. Put on waxed paper. Let them set out overnight, then put in a closed container. If you want them for Christmas, make them in October or November.
Dump in a greased 9 x 12-inch baking pan in the order listed, covering the top with dots of butter. Bake at 350° for about 40 minutes.
Mix and beat the sifted and boiled ingredients and then add the remaining ingredients. Bake at 350° for about 20 minutes.
Peel potatoes if the skin is tough, otherwise, just rinse and pat dry. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Place potatoes in a microsafe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave at High power for 10 minutes, rearranging the potatoes after 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave 4 to 6 minutes longer.
Mix together and bake in tube pan at 350° for 1 hour and 15 minutes.
Heat chili sauce, lemon juice and grape jelly in saucepan until jelly dissolves. Pour over meatballs and continue baking for 1 hour at 350° in roasting pan. When done, can be put into crock-pot on low for easy serving.
In large bowl, stir together all ingredients until well mixed. Cover and Refrigerate 1 hour before serving.
Combine all ingredients and stir together well. Bake at 400° until done, approximately 30 minutes.
Cook broccoli until tender. Put in microwave or oven-safe dish. Stir in one can of soup. Top with the sliced cheese. Heat until cheese is melted. Stir; serve hot.
Cream sugar and shortening together. Add eggs and beat well, then add vanilla. Mix baking powder, salt and flour together. Add milk and flour, small amounts at a time of each; do not beat much after putting flour in. Bake at 350° for 30 to 35 minutes.
Cook carrots until tender; drain well. Mix remaining ingredients. Add carrots and stir well. Refrigerate 24 hours before serving.
Fork meat and sprinkle with tenderizer. Mix other ingredients and pour over meat. Keep in refrigerator 12 hours and set out 6 hours. Bake or grill as desired.
In a large skillet, saute onion in margarine until lightly browned. Add flour, blending well. Add sour cream and heat over low heat, stirring until mixture thickens slightly. Add green beans, salt and pepper. Pour into 10-inch square baking dish. Sprinkle top with cheese and paprika. Bake at 350° for 30 minutes.
Combine the finely crushed crackers and the melted butter. Mix well and press into a 9 x 13-inch pan. Combine the ice cream and instant pudding; mix well and spread over crust. Can be kept overnight in the refrigerator. When ready to serve, use Cool Whip.
Brown chicken strips, onion and garlic in oil until done. Add tomatoes, sauce seasonings and ground pepper. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Serve.
Preheat oven to 350°. Pour cake mix into mixing bowl and add water, pudding, eggs and sour cream. Blend well and add the chocolate chips. Pour into greased Bundt or tube pan. Bake for 35 to 45 minutes. Cool thoroughly. Sprinkle with powdered sugar.
Beat egg whites until stiff; add sugar and baking powder. Fold in Ritz crackers and nuts. Butter and flour pie plate. Bake 20 to 25 minutes at 350°. Cool and serve with whipped cream, ice cream or Cool Whip.
Prepare diced ingredients. Dissolve Jell-O in water. Add frozen juice and sugar. Stir until dissolved. Stir in remaining ingredients. Chill overnight.
Heat oven to 350 degrees. Spread cream cheese in the bottom of a pie plate or square pan. Pour salsa over the cream cheese. Sprinkle shredded cheese over the salsa. Bake in the oven for 30 minutes or until the cheese starts to bubble.
Place potato rounds or Tater Tots on bottom and up sides of an 8 x 12-inch casserole dish. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can of Durkee onions and tomato in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings. Pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes longer.
Mix flour and milk; set aside. Melt butter in an 8 x 10-inch baking dish. Add undrained peaches. Pour flour mixture over peaches. Bake at 375° until golden brown, approximately 35 minutes.
Heat oven to 400°. Spray baking pan. Dip chicken in margarine. Coat with combined remaining ingredients. Bake 20 to 25 minutes or until tender.
Drain pineapple and cherries (add enough water if necessary to make 2 cups). Heat the juices until boiling, and dissolve Jell-O in it. Stir in beverage. Add well drained fruit. Pour into bowl or oblong pan and refrigerate until set.
Preheat oven to 350°. In a medium bowl with mixer at low speed, beat all ingredients with a rubber spatula. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake cookies 10 to 12 minutes until edges of cookies are browned. With pancake turner, remove cookies to wire racks to cool. Store cookies in a tightly covered container to use within one week.
Preheat oven and baking sheet pan to 375°. In large bowl, using a wire whisk, whisk together eggs, pumpkin, milk, 3/4 cup sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes. In small bowl, combine remaining 1/4 cup sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes or until knife inserted in center comes out clean.
In large mixing bowl, combine the first 5 ingredients. In a small mixing bowl, stir together the egg, milk and oil. Add to flour mixture, stirring until combined. Stir in 3/4 cup of nuts. Turn into a greased 9 x 5 x 3-inch loaf pan. Sprinkle the remaining nuts over the top. Bake at 350° for about 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove loaf from pan; cool completely on a wire rack. Wrap and store overnight before slicing.
Combine sugar, water and cinnamon hearts in a large pan. Heat over medium heat until cinnamon hearts are melted. Stirring constantly. Add apple halves and cook until tender. (makes a pretty Christmas dish. Oil of Cinnamon and green food coloring may be used to get green cinnamon apples.
Brown meat in 2 tablespoons butter. Stir in flour and next 4 ingredients. Add 1 cup water and mushrooms with liquid. Cover; simmer 10 minutes.
Beat eggs. Add sugar, oil and vanilla. Stir in zucchini. Sift together dry ingredients with flour, then add and mix well. Add nuts. Pour into 2 bread pans. Bake for 1 hour at 325°.
Put the lime juice in a pitcher. Add the honey, sugar and water. Stir until the sugar dissolves. Place in refrigerator until ready to serve. Serve over ice.
Add the baking soda to the bowl along with the flour and then mix, shape, and bake biscuits at 400° for 15 to 20 minutes.
Combine sweet potatoes, sugar, salt, nutmeg, cinnamon, cloves, eggs and vanilla. Melt butter in milk. Pour into potato mixture, stirring. Beat gently with beater until well blended and smooth. Turn into pastry-lined pie pan with edges of pastry fluted. Bake in very hot oven (450°) for 10 minutes. Reduce heat to 350° and bake 45 minutes or until silver knife comes out clean.
Beat 3 eggs until foaming. Add flour and beat again. Add milk and beat again. Heat iron skillet on stove; get it very hot. Melt quickly 2 1/2 tablespoons butter or substitute. Turn off heat. Pour into skillet. Put in 450° preheated oven. Bake for 15 minutes. Reduce heat to 350°. Bake for 10 minutes.
Brown meat and onion (and celery if desired). Blend margarine, stuffing and water. In a 2-quart casserole, layer the meat mixture with stuffing, 1/2 meat, all stuffing, remaining 1/2 meat. Blend 1/4 cup water with soup and pour over casserole. Sprinkle top with grated cheese. Bake at 350° for 30 minutes. Serves 5 to 6.
Combine oats, Grape Nuts and peanuts. Combine vegetable oil, water, salt, vanilla and syrup. Pour over cereal mixture. Mix to coat. Spread on baking sheet. Bake at 350° for 30 minutes. Stir frequently. Cool and add raisins. Store in airtight containers. Makes 32 (1/4 cup) servings.
Cook potatoes in jackets until tender. Fry bacon and add onion, sugar and flour. Stir until smooth. Add vinegar and water to the mixture over fire. Add parsley (for color), salt and pepper to taste. Pour liquid over diced potatoes. Let sit in the refrigerator overnight. Warm before serving. Serves 6.
Mash and cook muscadines in their own juice (no water) until tender. Squeeze out juice. Put juice in 3-quart saucepan with 1 cup sugar. Put 3/4 cup sugar in bowl with cornstarch and Butter Buds. Stir until thoroughly mixed (no lumps). Put juice and sugar on stove eye. Add cornstarch mixture. Cook until thickened; cool. Bake crust. Mix Cool Whip and pie mixture together. Pour into cool pie shells.
Melt bark. Dip pretzels into it, then lay out on wax paper until they harden. Using a 2-tined fork to spear the pretzels works well and can be done at one time.
Mix all ingredients together, except meat. Fry hamburger meat, drain and add to all other ingredients. Cook until done.
Pour cereal in large Tupperware bowl. In small saucepan, melt chocolate chips, peanut butter and margarine. Pour over cereal and shake until all is coated. Open bowl and dump powdered sugar and shake again. Good for parties and family gatherings.
Melt butter. Add sugar and stir until dissolved. When boiling, add Karo and water. Set candy thermometer in pan. Cook to hard crack stage (300°), 20 to 30 minutes. Remove and spread on sheets of aluminum foil greased with oleo. Spread chocolate wafers immediately. Then sprinkle 1/2 of the chopped nuts. Turn foil over and do other side with chocolate and nuts. Work fast!
Beat egg whites until frothy. Add cream of tartar and sugar and beat until stiff. Fold in cracker crumbs, nuts and vanilla. Pour into greased 9-inch pie pan. Bake at 325° for 40 minutes. Cool. Whip the cream and spread over pie. You may want to put strawberry topping on pie before whipped topping. Other toppings may be used.
Boil the whole chicken; put 3 bay leaves in the water as it cooks. Remove bay leaves when done. Cook until tender enough to pull off bone. Remove all the skin and break chicken into small strips. Put the rice on the bottom of a buttered pan. Add 1/2 of chicken; pour the cream soups over it, except for onion soup. Add rest of chicken. Add 1/2 cup broth that chicken was cooked in. Stir ingredients of pan until barely moist. Add margarine and milk. Pour onion soup over top. Let bake until good and bubbly, about 30 minutes at 350°.
Wash all seeds and pat dry with children. Place on a cookie sheet. Cover thickly with salt. Bake or broil until golden brown. Yum!
Mound cream cheese in center of a serving tray. Mix shrimp and sauce together and pour over top of cheese. Garnish with parsley. Surround with crackers.
Sprinkle avocado with lemon juice, tossing to coat. Combine with the next 4 ingredients; toss gently. Refrigerate. Combine remaining ingredients and shake vigorously. Chill. Toss salad with dressing before serving. Serves 8.
Spoon mayonnaise into a bowl and blend in tuna, cheese, onions, salt and lemon pepper. Spoon mixture onto bottom half of bun. Cover with top half and wrap each sandwich separately in foil. Place on baking sheet and bake at 350° for 20 minutes. Remove from oven and carefully unwrap before serving. Serve immediately.
Cook fresh squash; drain and mash. Add the rest of the ingredients, reserving half of the dressing mix. Combine well. Line a casserole dish with reserved dressing which has been mixed with 1/4 pounds margarine, saving some to sprinkle on top of finished dish. Fill with squash mixture and cover with remaining dressing mix. Bake at 350° for 30 to 40 minutes.
Combine above ingredients and bake at 350° for 20 minutes, stirring every 5 minutes. Cool. Mix will be crumbly. Pack half of the mixture in a 9 x 15-inch pan. Pour 1 (12 ounce) jar Kraft caramel topping over this. Soften 1/2 gallon vanilla ice cream and pour over mix. Pour another jar of caramel topping over mix and top with rest of crunchy mixture. Freeze. Serves 20.
Combine all ingredients. Mix well with hands. Shape into ball. Garnish with chopped parsley, sliced olives and chopped pecans.
Saute onions in butter or margarine about 5 minutes. Add beef and rest of ingredients. Simmer, covered, for 2 hours, stirring occasionally.
Cut beef into thin strips 1/8-inch thick. Combine soy sauce, garlic, ginger and beef. Toss and set aside.
Combine rice, seasoned package rice mix and hot water. Place in greased 13 x 9 x 2-inch pan. Set aside. Sprinkle pork chops with pepper. Place over rice mix. Cover and bake at 350° for 1 hour. Uncover casserole. Combine celery soup and milk. Pour over casserole. Bake another 15 minutes uncovered.
Heat juice to dissolve gelatin, then mix all ingredients together in mold or container of choice. You can add some chopped pecans if you like it nutty.
In a large pot, put shredded cabbage, soup meat, bones, onions and celery. Sprinkle with salt and pepper. Cover with water and let simmer for 3 or 4 hours. Then add potatoes, mixed vegetables, stewed tomatoes and beef consomme. Salt and pepper to taste. Simmer until vegetables are cooked.
Sugar and cinnamon mixed together the amount desired. Spray Bundt pan and cover with sugar and cinnamon mixture. Bake at 350° for 45 to 50 minutes.
Combine all ingredients except potatoes. Pour over potatoes and mix lightly. Put in greased 3-quart casserole dish. Top with 2 cups crushed potato chips and 1/4 cup melted oleo. Bake at 350° for 40 minutes.
Heat the oil in a medium saucepan. Brown onion and garlic in hot oil; add vodka and boil for about 5 minutes. Add tomatoes and spices to taste and simmer for about 30 minutes. Add cream immediately prior to serving. Heat through but do not bring to boil. Serve with tube shaped pasta such as ziti or rigatoni.
Thaw strawberries. Mix evenly. Measure five ounces of berries for cake and five ounces for frosting. Use one tablespoon juice from berries for cake; add water to make 1/2 cup liquid. Put cake mix and flour into large mixing bowl.
Preheat oven to 350°. In a small skillet, cook mushrooms with tarragon in 2 tablespoons oleo until all liquid evaporates. Melt 4 tablespoons of oleo in another saucepan. Blend in flour, salt and pepper and cook, stirring, for 1 minute. Add cream; cook, stirring, until mixture boils and thickens slightly. Remove from heat. Add Swiss cheese and 2 tablespoons Parmesan; stir until cheese melts.
Mix cake mix, yeast, flour and warm water. Let rise until double in size. Cut dough in half. Roll into rectangle on a floured surface; spread with butter or oleo. Sprinkle with white powdered sugar and cinnamon. Roll in jelly roll fashion; cut into 2-inch rolls. Repeat with second half of dough. Place in two greased 9 x 13-inch pans. Let rise. Bake at 375° for 25 minutes.