HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, powdered sugar and 1 1/2 cups flour. Pat into 9 x 13-inch pan. Bake 20 minutes at 350°. Mix eggs, sugar and 3 tablespoons flour until well blended. Add lemon juice and mix well. Pour over baked crust and bake again for 20 minutes at 350°. Remove from oven. Sift powdered sugar over bars. Cool and cut into squares.
Preheat oven to 350°. Grease and flour a 10 x 15-inch sheet cake pan. In a bowl, beat the dry cake mix, cherry pie mix and eggs until well mixed and stir in nuts, if used. Dump into pan and bake until inserted toothpick comes out clean.
Preheat oven to 375°. Grease baking dish. Arrange chilies on bottom of pan. Sprinkle tomatoes and cheese over it. Put meat on top of cheese. Mix remaining ingredients and pour over top. Bake until knife comes out clean.
Sift sugar; cream sugar with butter and beat in egg yolks, one at a time. Sift and measure flour. Resift with baking powder. Add grated rinds and extracts to creamed mixture. Sprinkle nuts and cherries with part of flour mixture. Add remainder of flour and baking powder mixture to cake mixture and stir until smooth. Fold in nuts and cherries. Add 3/8 teaspoon salt to egg whites and beat until stiff. Fold in beaten egg whites in cake mixture. Bake in a 10-inch tube cake pan at 250° for about 1 1/2 hours or until done.
Mash avocados, salt and lemon juice; set aside. Mix sour cream, mayo and taco seasoning mix; set aside. Layer bean dip, avocado mix, sour cream mix, green onions, tomatoes, olives and cheese. Serve with taco chips. Makes an 8 x 11-inch pan of dip!
Cook broccoli in boiling water for 5 minutes. Drain. Mix all ingredients in 2 quart casserole dish and bake for 1 hour at 350°.
Beat eggs, sugar and salt together. Slowly add milk and vanilla. Bake at 350° until firm. Sprinkle nutmeg on top while warm.
1. Brown the ground turkey, then add onion and garlic and slightly brown. 2. Add remaining ingredients and bring to a light simmer. Add water if too thick or simmer if too watery to make desired consistency.
Soften gelatine in 1 cup cold water and set aside. Combine 3/4 cup water, salt, vinegar and sugar. Bring to a boil; remove from heat. Add softened gelatine and stir until dissolved. Chill until partially thickened. Stir in other ingredients and chill until firm. Will keep several days in refrigerator. Serves 12.
Brown onion, garlic, pepper and meat in oil. Add water, corn and soups and half cheese. Cook noodles according to package instructions. Combine with sauce. Place in casserole dish. Top with bread crumbs and cheese. Bake at 300° until cheese melts. Serve hot and enjoy! Yields 8 to 10 servings. This recipe can be halved or doubled according to your crowd!
Melt margarine; mix with crumbs and set aside. Mix Dream Whip with softened cream cheese, milk and sugar. Use layer of crumbs, layer of Dream Whip mix, layer of pie filling and crumbs on top. Chill.
Mix sugar and flour in pot. Pour in corn syrup. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat. Allow to slightly cool. Pour in slightly beaten eggs. Add butter, vanilla and pecans. Pour in pie shell. Bake in preheated 300° oven for 50 minutes or until done (inserted toothpick should come out clean).
Place all ingredients, except roast, in a large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool. Place the roast in a baking pan, fat side up. Make several large slits in the meat with a knife, being careful not to cut through to the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of the mixture is left, spread it evenly over the top and a little on the sides of the roast. Bake, uncovered, at 275° for 3 hours; change oven to 425° and bake until dark brown on top and meat is white in center, about 10 to 15 minutes more. Makes 6 servings.
Dissolve Jell-O and sugar in boiling water. Add cold water. Chill until syrupy. Add remaining ingredients. Pour into ring mold. Chill until firm. Unmold on plate. Garnish with holly. Makes 12 to 16 servings.
Mix all but cukes. Pour over cukes. Refrigerate for 5 days, stirring once a day. On day 5, put in containers and freeze. Will keep 3 to 4 months in refrigerator after thawing.
Combine juice from oranges and water in small saucepan. Heat to boiling. Add jello and stir until dissolved. Spoon in sherbet and stir until melted. Chill until slightly thickened. Add mandarin oranges. Pour into 4-cup mold or into pretty glass bowl. Serves 6 to 8.
Preheat oven to 375°. Cream sugar and shortening. Beat in eggs and molasses. Add dry ingredients and mix well. Roll in balls and dip in sugar. Place on a cookie sheet and bake 15 to 18 minutes.
Combine potatoes, celery, onion, water and salt in a large, covered pot. Bring to a boil and add bouillon cubes. Lower to a simmer and cook 20 minutes until potatoes are tender. Mash with potato masher 2 or 3 times (leave some chunks of potatoes). Stir in the rest of the ingredients. Heat thoroughly, stirring frequently. Serve hot. Makes about 7 cups. Sprinkle top of your bowl with shredded cheese and/or crumbled bacon.
Sift dry ingredients. Combine milk, egg and shortening. Mix in dry ingredients just enough to combine. Add apples and drop from a tablespoon into heated oil. Cook until a golden brown on each side. Sprinkle fruit fritters with powdered sugar.
Combine in saucepan; simmer until thick. Pour into 2 thin or 1 deep unbaked pie crust. Bake at 350° for 45 minutes or until crust is brown.
Do not peel (pare) cukes; slice thin. Add onions, peppers and garlic. Add salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours; drain. Combine remaining ingredients; pour over cuke mixture. Heat just to boiling. Seal in hot sterilized jars.
Combine all ingredients; pour into well greased corn stick pan. Bake at 400° for 15 minutes.
Mix sugar, flour and salt and a small amount of water until well mixed. Add egg yolks that have been beaten and cook until it begins to thicken. Add the lemon juice and rind when thick enough. Add butter and pour into baked shell and cover with meringue and brown at 350°.
Boil milk, sugar, cocoa and butter for one minute. Add peanut butter, oats and vanilla. Drop by spoon on wax paper. Cool.
Brown first 2 ingredients. Add onion, salt, mustard, brown sugar, vinegar and ketchup. Mix in remaining ingredients. Bake at 350° for 40 to 45 minutes. Serves a lot!
Prepare cake mix per directions. Pour into 11 x 17-inch jelly roll pan. Bake 20 minutes at 350°. Cool.
Arrange breasts in greased shallow pan (2-quart baking dish). Put cheese slices over chicken. Mix soup with sherry. Pour over cheese. Sprinkle with croutons. Dot with butter. Bake at 350° for 1 hour or until done. If you use a glass pan, bake at 325°.
Mix oats, oil and sweetener together in a large bowl. Add coconut and nuts. Spread this mixture on a cookie sheet and bake for twenty minutes at 350° or 400°. Take out and stir around every five minutes. During the last five minutes, add wheat germ. Take out and let cool. Add as much dried fruit as you want, chopped apricots, raisins, peaches, cranberries, cherries, pineapple, dates, etc.
Put marshmallows in large bowl. Cut up chunk pineapple into small pieces. Add a little pineapple juice over marshmallows, which you have saved. Pour light cream over this. Cover; refrigerate overnight. Next day, remove and whip mixture until creamy. You may add a little milk to mixture if it is too dry. Whip until creamy.
Mix sugar, milk, salt, syrup and cocoa in pan. Cook until mixture reaches soft ball stage. (Never stir while boiling.) Add vanilla. Remove from stove; add butter. Let cool to lukewarm. Beat until creamy. Pour into buttered dish. Cut while still warm.
Mix together the first 4 ingredients. Add and thoroughly mix the flour, baking powder and vanilla. In a greased 9 x 13 pan, put half of the batter. Add either the apple, blueberry or cherry pie filling. Spread lightly over the batter. Spread the rest of the batter over the fruit. Sprinkle with topping make of 1/2 cup sugar and cinnamon. Bake at 350° for 15 minutes, then turn down to 325° for 35 minutes.
Preheat oven to 375°. Do not separate rolls. Unroll dough in sheet and press perforations together to form a rectangle.
Combine all ingredients in a bowl, except onions. Mix well. Spoon into a greased 9 x 13-inch baking dish. Sprinkle with onions. Bake at 350° for 40 to 50 minutes. Yield: 12 servings.
Mix wafers, 1/4 cup sugar and margarine. Line a 9 x 9-inch pan with crumb mixture. Whip cream. Fold in cream cheese and sugar; pour on top of crumb mixture. Spread cherries on top.
Cream Crisco and sugar. Add eggs, food coloring and vanilla; mix well. Sift flour, cocoa and salt. Add and mix in buttermilk. Over top of cake batter, sprinkle vinegar and soda and fold in. Bake at 350° for 25 to 30 minutes. Makes 3 (8-inch) layers or 2 (9-inch) layers.
Add yeast and 1 teaspoon sugar to water. Combine milk, 1/2 cup sugar, salt and shortening; cool to lukewarm. Add yeast mixture, then egg. Add to flour mixture.	Place dough mixture in greased bowl; cover and store in refrigerator.
Boil peeled potatoes for around 20 minutes. Drain well. Mash with a fork or grater. Let air dry 30 minutes if very moist. In a bowl, mix all of the ingredients. Roll the potato mixture into 1 1/2-inch diameter balls and roll the balls in flour to lightly coat. Boil salted water in a deep pot. One at a time, drop half the balls into the water. Boil potatoes 3 minutes after they rise to the top. Remove potatoes with slotted spoon and drain on towels. After the second batch, place potatoes in buttered dish in 350° oven for 10 minutes.
Combine all ingredients with spoon. Pour into a 9 x 13-inch pan and bake 30 minutes at 350°.
Combine all ingredients and place in 13 x 9 x 2-inch pan. Cover with 3/4 cup salted cashews or potato chips. Bake at 350° for 1 hour or until bubbly.
Melt oleo in small pan; add cocoa. In large bowl, cream sugar and eggs; add flour. Add cocoa mixture and nuts. Pour into 9 x 14-inch pan. Bake 35 to 40 minutes at 350°. Don't overcook.
Dissolve jello and gelatin in 3 cups hot water. Chop medium or coarsely the cranberries, apples and oranges with food processor or food chopper (peeling fruit). Add nuts, sugar and pineapple and stir well. Chill until firm.
Cook cleaned carrots in salted water until tender. Set aside to cool and cut in rings. Combine carrots, onion and pepper. Combine sugar, vinegar, oil, soup, Worcestershire sauce, celery salt and pepper; bring to a boil. Pour the marinade over the vegetables. Pour in covered dish and store in refrigerator.
Melt margarine and chocolate in a 1-quart saucepan over low heat. Set aside and let cool for 15 minutes. Add remaining ingredients to the mixture. Pour into a well-greased 9-inch pie pan. Bake for 30 minutes at 325°. Let cool and refrigerate. To serve, cut into small wedges as this is quite rich, very much like fudge. Makes 8 to 10 servings.
Sift flour, salt and pepper in a bowl. Rub in shortening. Stir in grated cheese. Make a well in the center of ingredients. Stir in egg. Stir until it forms a firm dough. You may need 1 or 2 tablespoons milk to hold together.
Boil potato until tender. Remove peel and mash potato with about 1 teaspoon milk. Mix powdered sugar with mashed potato. It will become like a sticky dough. Roll out dough mixture with rolling pin, about 1/2-inch thickness. Spread peanut butter evenly on dough mixture and roll tightly. Wrap in wax paper and place in freezer for 1 hour. When set, slice in 1/2-inch slices. The inside should look like a pinwheel.
Grease and flour cake pan. Mix all the ingredients and stir until creamy smooth. Bake at 350° until cake pulls away from sides of pan or until toothpick inserted into center comes out clean.
Combine white sugar, sour cream, white corn syrup, butter and salt in a heavy pan. Bring very slowly to a boil, stirring until all sugar has melted. Cover and boil without stirring for 3 minutes, so all sugar crystals are dissolved. Uncover and boil on medium heat to 240°. Remove from heat and let stand for 15 minutes. Do not stir. Then add vanilla and beat until mixture begins to lose its gloss. Add peanut butter and continue beating (add nuts). Entire baking time takes from 8 to 10 minutes.
Grease a 9 x 12 1/2-inch pan. Crumble cookies fine. Mix pudding by directions on box. Put cookie crumbs in pan or glass dish. Save some for topping. Pour pudding mixture over crumbs. Top with Cool Whip. Sprinkle with remaining cookie crumbs. Put in refrigerator for 30 minutes.
Brown meat; add spaghetti sauce and water. Simmer for 5 minutes.
Mix all ingredients until mixture is smooth. Pour into pie shell and top with pecans. Bake at 350° for 40 minutes or until set.
Cut lard into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is moistened. This is an easy crust to handle and can be re-rolled without getting tough. You can store in refrigerator for up to 2 weeks.
Heat oven to 375° F. Unroll dough, separate into 10 strips. Wrap 1 breadstick in spiral fashion around each ham stick. Place on ungreased cookie sheet, tucking ends of dough under. Brush with Parmesan spread over top of ham and breadstick. Bake 375° for 10 to 14 minutes until golden brown. In small bowl, microwave cheese, honey, mustard for 1 minute, stirring twice Serve with ham twist.
Drain salmon; set aside 2 tablespoons juice. In medium bowl, mix salmon, egg and onion; stir in flour. Add baking powder to salmon juice. Stir into salmon mixture. Form into patties and fry until golden brown. Serve with tartar sauce. Quick, easy and nutritious. Very good.
Cut salt pork into 1/2-inch cubes. Fry gently with diced onion until nearly done. Combine potatoes, egg, salt and pepper and blend well. Add 1/2 cup flour and mix. Knead the rest of the flour into the dough on a board. Make small balls and make a deep indentation in each. Into the opening, put a portion of pork and onion mixture. Close and roll in flour. Drop into a kettle of boiling water and cook for 30 minutes. Serve with cream sauce.
Mix 2 cups of cookie crumbs, 1/4 cup of sugar and margarine in a 13 x 9-inch pan. Press firmly on bottom of pan and refrigerate.
Bake cornbread. Saute onions and celery until transparent in butter. Mix all ingredients in a large bowl until mixed thoroughly. Press into 2 (15 x 9-inch) pans. If you want, you can boil fresh chicken for chicken broth and save meat for giblet gravy.
Cream well the eggs, vanilla and sugar. Add flour and baking powder; mix well. Add scalded milk and butter. Mix well. Pour into greased pan (15 1/2 x 10 1/2 x 1-inch). Bake at 350° for 20 to 25 minutes. Immediately spread with peanut butter. Cool in refrigerator until peanut butter is firm. Melt chocolate and spread over peanut butter.
Heat oven to 450°. Thoroughly rinse chicken inside and out. Season with salt and pepper. Place chicken on roasting pan with shallow sides, no higher than one inch, and place in oven. Bake 30 minutes. Reduce heat to 400° and bake 15 to 25 minutes more, or until the thigh meat registers 160° on a meat thermometer. Remove chicken from oven and let stand 10 to 20 minutes before carving. Serves 4 to 6.
Mix all ingredients. Spray pan with Pam and pour mixture in pan. Cook 40 to 45 minutes at 350°.
Mix and put in bowl and refrigerate overnight, covered. Next day, divide dough in parts. Roll each piece like a pie crust and cut as a piece of pie. Roll each from large end to point after you butter the whole piece. Place on a pan and let raise 3 hours. Bake 10 to 15 minutes at 400°.
Cream sugar and margarine. Add eggs and vanilla. Sift flour, soda and salt together. Stir into creamed mixture. Add apples and chopped nuts. Pour into 9 1/2 x 13-inch greased pan. Bake at 350° for 40 to 45 minutes or until done. Serve plain or with sweetened whipped cream. Serves 8 to 10.
Beat eggs well with milk. Stir in cheese and ham (broccoli, if desired). Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes. Top with Monterey Jack cheese and bake 5 minutes more.
Mix flour and sugar. Put together margarine (oleo), cocoa, Coca-Cola and heat until oleo is melted. Do not boil. Pour margarine, cocoa and Coca-Cola mixture on top of flour and sugar mixture. Add buttermilk with baking soda. Add eggs (well beaten). Add vanilla. Add marshmallows, well mixed. Bake at 350° for 40 minutes.
Place yogurt in small bowl. Cover and freeze at least 6 hours or up to 2 days. Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar. Blend until smooth. Makes 4 servings.
Combine caramel candies (each cut into 4 pieces) and flour. Add chopped apples, caramel topping and lemon juice. Pour mixture into a frozen 9-inch pie crust and sprinkle with 1/2 cup chopped peanuts.
Mix and blend well, but do not overbeat. For smaller loaves, use 3 pans. For average large, use 2. Grease pans with oleo or butter. Sprinkle bottom and sides with sugar. Pour into pans. Bake at 325° for 1 hour.
In pan, saut all ingredients except for soup. Add soup and simmer on medium heat until thick. Serve over rice. Single serving.
Wash fresh spinach in cold water. Steam or boil spinach until soft; drain and let cool slightly. Chop spinach coarsely. Set frying pan on stove with oil and garlic. Turn heat on to medium setting. Mix eggs and cooked spinach together. Add cheese to taste (cheese helps to bind mixture and gives it a great flavor). Pour in spinach mixture. Fry until set. Slice frittata in triangles. Turn and brown. Serve with fresh salad and bread. Serves 4.
Prepare macaroni and cheese according to box. Add tuna and mushroom soup; stir. Top with grated cheese. Bake at 375° until cheese is melted. Can add 1 can sliced mushrooms.
Mix all ingredients together, except for French fried onions. Put in a 2 1/2-quart casserole dish. Heat in a 350° oven for 25 to 30 minutes. Put French fried onions on top for the last 10 minutes.
Mix liquid and dry ingredients thoroughly but separately, then combine and blend until smooth and well moistened. (Mixture will be thick and lumpy, but will smooth out during baking.) Bake at 450° 15 to 20 minutes. Makes 1 dozen.
Cook pasta and drain. Meanwhile, brown sausage in hot oil in large skillet over medium heat 5 minutes; drain. Stir in undrained tomatoes, tomato paste, broth and beans. Bring to boil; reduce heat. Simmer, covered, 10 minutes. Stir in pasta. Sprinkle with cheese. Makes 4 to 6 servings.
Rub meat with salt and pepper; brown in hot fat in deep, heavy skillet. Add tomato sauce, water and garlic. Cover and simmer 2 hours. Top with onion slices. Combine brown sugar, paprika, mustard, catsup, lemon juice, vinegar and Worcestershire sauce. Pour over meat. Cover and cook until tender, about 1 hour. Remove meat before cooking dumplings. To serve, place pot roast in center of large platter; arrange onion rings and dumplings around it. Garnish with parsley. Makes 8 to 10 servings.
Beat egg very well, then add each ingredient and beat well after each one. Marinate chicken in mixture at least 3 or 4 hours.
Add melted margarine and 1/3 cup evaporated milk to dry cake mix. Press 1/2 of the cake mixture into an ungreased 9 x 13-inch pan. Bake for 15 minutes at 350°. While cake is baking, melt caramels with 1/3 cup evaporated milk.
Microwave 1/4 cup semisweet or milk chocolate chips and 2 teaspoons shortening in small microwavable bowl uncovered on High 45 seconds or until mixture can be stirred smooth.
Preheat oven to 350°. Lightly grease baking pan with cooking oil. Wash squash, cut off ends and cut longways (not in circles),* thickness is according to desired taste. Coat squash with cornmeal and place in baking dish. Bake for approximately 20 minutes or until brown.
Cream Crisco. Add powdered sugar and water alternately. Mix well. Add flavoring. Mix well. Add food coloring, if desired. (Paste food coloring works the best.) If the humidity is high, you may have to add a little more powdered sugar or icing will be too watery.
Brown pork in roaster. Add mushroom soup and simmer. Cook noodles until tender; drain. Add to meat mixture. Add pepper, pimento, corn, mushrooms and diced cheese; mix well. Bake at 350° for 1 hour.
Brown meat and onion. Mix soups, beans and tomatoes together and heat while browning meat. Put layer of Doritos, then a layer of canned mixture, a layer of cheese and meat in casserole. Repeat layers, making sure of hamburger being on top always. Bake at 350° until cheese bubbles up. Makes large amount. Use 2 baking dishes or cut recipe in half.
Preheat oven to 425°. Butter a 13 x 9-inch pan. Saute onion and butter. Mix eggs and milk. Add corn and muffin mix; mix well. Spread cornbread batter into dish. Spoon onion over top, then spread sour cream over onions. Sprinkle with cheese. Bake 35 minutes or until golden brown. Let stand 10 minutes. (Better the next day.)
*If using flour, add 2 teaspoons baking powder and 1/2 cup butter or oil.
Mix all ingredients together; put in greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes.
Preheat oven to 300°. Grease and flour a tube cake pan. Cream butter and sugar together. Add eggs, one at a time, into butter mixture. Sift flour with salt and baking powder in separate bowl. Beat in with electric beater 1/3 flour mixture and then 1/3 milk into butter mixture until all ingredients are used. Add vanilla and lemon. Beat until creamy. Bake 1 1/2 hours. Cool at room temperature before turning out of pan.
Heat oil in saucepan over medium heat. Add onion; cook, covered, 6 minutes or until softened, stirring occasionally. Stir in chili powder and oregano; cook 1 minute. Stir in rice, water, vinegar and salt. Bring to a simmer. Scatter peppers on top. Cook, covered, 10 minutes. Stir in beans. Makes 4 servings at 69 cents each.
In saucepan, combine and sift sugar, flour, cocoa and salt. Mix well. Gradually stir in milk.	Cook in double boiler over boiling water, stirring constantly until mixture begins to thicken. Put on top and cook for 15 minutes. Remove top and stir small amount of hot mixture into yolks. Return to hot mixture. Cook 2 minutes more, stirring constantly.	Remove from heat. Add butter and vanilla. Cool to room temperature. Pour into baked pastry shell.
Blend first 4 ingredients. Stir in remaining ingredients. Use wide-mouthed, tapered jars. Sterilize and grease jars. Fill slightly more than half with batter. Set jars on cookie sheet. Bake at 300° for 35 to 40 minutes. Wipe rim very thoroughly with clean cloth. Have lids hot and put on jars immediately. Should seal within 1 or 2 minutes. Makes 11 pints. Stores well for 2 to 3 years.
Combine onion, salt and cheese. Beat well with electric mixer. Chill several hours. Stir in pimiento or parsley.
Preheat oven to 450. Grease 9 inch square pan. Beat egg in mixing bowl. Add other ingredients. Blend well. Pour batter into prepared pan. Bake 20 to 25 minutes.
Beat the egg whites stiff. Add the sugar and cream of tartar; beat until stiff. Add the crushed crackers and walnuts. Bake at 350° until brown.
Mix ingredients and cook, stirring constantly until mixture forms a hard ball when dropped into cold water. Add mixture to 2 stiffly beaten egg whites. Add 1 teaspoon vanilla and 1 cup pecans, if desired. Stir until almost cool. Drop by the spoonful onto waxed paper.
Boil chicken until tender and done. Save 2 cups of broth. Pull meat from bones and cut up fine. Put meat and broth into casserole dish. Mix in salt, pepper and soup. Stir well. Drain Veg-All and add to mixture. Preheat oven to 425°.
Cream the butter well. Knead the butter, powdered sugar and flour together until well mixed. Line a 9 x 9-inch pan with waxed paper. Spread well kneaded dough evenly in pan. Prick with fork over the dough. Bake at 325° to 350° for 20 to 25 minutes until slightly tan color. Cut while still warm in pan in individual squares. Cool to remove carefully. Put in an airtight container. Flavor improves with keeping.
Beat egg whites until stiff. Combine all ingredients including egg yolks. Pour into a buttered ring mold. Set mold in pan of hot water. Bake 45 minutes at 325°. Unmold and fill center with green peas or vegetable of your choice.