HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add sugar and oil; mix well. Sift dry ingredients together and add to the egg mixture. Add the squash, nuts, raisins and vanilla. Bake in 2 greased loaf pans or a large Bundt pan at 325° for 1 hour.
Grill or saute chicken. In a small saucepan, combine first 4 ingredients; heat over low heat, stirring until smooth and bubbly. For each serving, slice chicken diagonally across grain into 4 slices. Arrange on a bed of noodles and spoon gravy mixture over. Garnish with lemon wedges, if desired. Enjoy!
In large mixing bowl, combine egg yolks, cottage cheese, milk, 1/2 cup of the sugar, the butter or margarine, allspice, mace, cloves and 1/4 teaspoon salt. Stir in bread cubes and raisins. Turn into 8 x 1 1/2-inch round baking dish. Spoon cranberry sauce atop. Beat egg whites until peaks form (tips curl over). Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Spread over cranberry sauce. Bake in 325° oven for 40 to 45 minutes. Makes 6 servings.
Beat eggs with water. Stir in dry ingredients. Roll out thin. Place in sun to dry. Roll again. Slice fine. Put in boiling water or broth. Cook 15 minutes, covered at reduced heat.
Heat oven to 475°. Sift dry ingredients. Pour oil and milk all at once into flour mixture. Mix together lightly (add a little more flour if too moist). Add grated cheese. Roll out, cut and place on ungreased baking sheet. Bake 10 to 12 minutes. Makes approximately 20 to 24 biscuits.
Mix dirt, swamp water, crushed bones and fat. Bring to boil; boil 1 minute. Add grass, muddy water, and squash bugs. Stir until bugs dissolve. Drop on waxed paper; let cool.
Mix sugar, flour and	spices. Add oil and mix well. Add 1 egg at a	time and mix. Add carrots and mix, then add raisins and walnuts. Bake in greased and floured pan at 375° for 40 minutes.
Cook spinach and drain well. Saute onion in butter until soft. Reserve 2 tablespoons Parmesan cheese for topping.
Melt 4 tablespoons oleo and stir in flour. Add milk. Cook and stir until thick. Stir in cheese and sour cream until melted. Combine ham and cauliflower with cheese sauce. Turn into 2-quart casserole. Top with buttered crumbs. Bake, uncovered, for 40 minutes at 350°. Serves 6.
Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat in skillet until you have about 3 tablespoons melted fat (if necessary, add butter); remove trimmings. Brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to hot mixture. Cook and stir until mixture thickens; sauce will be thin. Serve over noodles. Serves 5 to 6.
Soak peelings in salt water overnight. Cut peelings in strips. Boil and pour off water 3 times. Mix sugar, 1/2 cup of water and peelings. Heat until sugar dissolves. Cook slowly until peel is translucent. Drain. Roll in sugar and dry on rack. Store in airtight can.
Cream butter, sugar and flour. Add eggs, beaten with 2 tablespoons water. Add other 2 tablespoons water. Add vanilla. Mix well. Pour into 2 unbaked pie crusts. Bake at 375° for 30 minutes.
Measure 4 cups of the juice drained from the mandarin oranges and peaches into a saucepan and add strawberry Jell-O, vanilla pudding mix and tapioca; cook together. Then add frozen strawberries. When cool, add oranges and peaches. You may use pineapple, if desired. Add bananas before serving. Keeps good.
Cook chicken until tender. Remove all skin and bones. Chop into fairly large pieces. Simmer soups and chicken broth until hot. Toss stuffing mix and melted butter until well coated. Put about 1/2 of stuffing in bottom of baking dish sprayed with Pam. Add chicken pieces and then add soup mixture. Top with remaining stuffing. Bake at 375° for 20 to 25 minutes.
Preheat oven to 350°. Brown hamburger and onion and spread in a 9 x 13-inch pan. Spread with sour cream. Top with Mozzarella. Unroll crescent rolls and spread on top. Sprinkle Parmesan on top. Bake 20 minutes.
Cream margarine and sugar. Add eggs, one at a time, bananas and nuts. Then add flour, soda and salt. Bake in a greased and floured loaf pan for 50 to 60 minutes in 350° oven.
Break up angel food cake and layer in a 9 x 13-inch pan (press down to form a makeshift crust). Cut up strawberries (all but 10 to 15) in small pieces and layer over cake.
In 3-quart saucepan over low heat, stir margarine and chocolate until melted and smooth. Cool. Stir in 1 cup sugar, eggs, vanilla and nuts until well blended. Stir in flour mixture (flour, baking powder and salt) until well blended. Cover and chill 1 1/2 to 2 hours until firm. Roll into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2-inches apart on ungreased cookie sheet. Bake in preheated 300° oven 20 minutes or until crackled on top and slightly firm to touch. Immediately remove to rack to cool. Store tightly covered in cool place up to 1 week. Can be frozen.
Chop up Italian sausage with fork in frying pan. Saute until it turns brown. Add onion and garlic. Saute until onion is transparent. Drain mixture on paper towels. Pat with towels on top to absorb grease. Put mixture in soup pan; add rest of ingredients, including spices. Simmer for 1 1/2 to 2 hours, adding water as needed.
Shred cabbage as for slaw. Boil 20 minutes in salt water; drain. Place layer of cabbage in buttered baking dish. Dot cabbage with butter and sprinkle with pepper. Cover with layer of cracker crumbs. Repeat layer to fill dish, ending with a layer of crackers. Cover with milk. Bake until brown in a 350° oven.
Lightly chop apples and drain. Stir together sugar, margarine and flour. This mix will be crumbly. Fold in Velveeta cheese. Place drained apples in bottom of 6 x 9-inch dish. Pat cheese mixture on top of apples to cover. Bake at 325° to 350° for 15 minutes uncovered, then tent with foil and bake 15 minutes more.
Cook potatoes in jackets. While still warm, slice in a bowl. Mix all other ingredients with rotary mixer. Pour over potatoes and let stand for 1 hour. Makes 6 servings.
Cook spinach according to package directions and drain well. Finely chop onions and water chestnuts and mix all ingredients (use dry soup mix). Serve with Wheat Thins.
Mix all ingredients and pour into a 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes.
Cook rice and set aside. Brown hamburger meat, onion and soy sauce. Mix everything together, then cut pumpkin top out and clean out; put mixture together in pumpkin. Draw a face with a permanent marker on the pumpkin and put it in the oven. Bake for 1 hour at 350°.
Mix cake mix, Jell-O mix (dry), oil, orange juice, water and orange peel in a large bowl and beat well with electric mixer. Add eggs, one at a time, beating well after each. Pour into Bundt pan and bake 30 to 35 minutes, until cake tests done. Invert cake onto serving platter. Ice with Orange Glaze while warm.
Mix in a large bowl the cream cheese and confectioners sugar until creamy. In another bowl, mix pudding with milk; stir until thick. Combine cream cheese with pudding. Using a wire whisk, mix in Cool Whip and vanilla; set aside. Crush Oreos until very fine. Layer in flowerpot starting with Oreos, cream cheese mixture and Oreos (end with layer of Oreos). Add flower, gummy worms and serve with shovel. Have fun!
Combine all ingredients. Bake at 350° for 8 to 9 minutes. Let cool on cookie sheets slightly before removing.
Mix eggs, sugar and orange juice. Sift flour and soda together and add to liquid. Blend well. Fold in cranberries and nuts. Pour into 2 greased 8-inch loaf pans and bake at 350° for 1 hour and 10 minutes.
Place apples in baking dish. Combine sugar, flour, oats, egg, baking powder and salt until mixture resembles coarse crumbs. Sprinkle over apples. Drizzle butter evenly over crumb mixture and sprinkle with cinnamon. Bake for 30 to 40 minutes at 350°, until apples are tender.
Preheat oven to 375°. Cream sugars, shortening and vanilla. Add eggs; beat until fluffy. Add baking soda to buttermilk and beat until it bubbles. Mix dry ingredients. Alternate adding milk and flour to batter. Drop a heaping teaspoonful onto greased cookie sheet. Bake 8 to 10 minutes. Remove cookies and sprinkle with white sugar. Makes 4 dozen.
Put all ingredients in blender in order given. Blend just until mixed. Pour into 2 (9-inch) pie pans. Bake at 350° for 30 minutes or until brown. Makes its own crust.
Combine dry ingredients and mix thoroughly. Add rest of ingredients in order given and mix well by hand. Grease muffin tins or spray with Pam and fill 3/4 full. Bake at 400° for 15 minutes.
Mix Bisquick and water to make a soft dough. Beat vigorously with fork for 20 strokes. Smooth into ball. Knead on floured board 5 times. Roll out and put into 9-inch Pyrex dish.
Combine and simmer 30 to 40 minutes. Perfect accompaniment to pre-seasoned oven roast.
Fry onions in butter until golden brown. Add hamburger and bacon; brown. Mix in the remaining ingredients and bake 30 minutes at 350°.
Mix first 4 ingredients; let rest for 15 minutes. Add eggs and salt; mix well. After this is mixed, add the flour, until manageable, then you make into rolls. After you make into rolls, let them set for 10 minutes, then put into oven at 350° to 375° and bake until brown. Makes about 2 1/2 to 3 dozen rolls.
Cream sugars and shortening together. Beat in eggs. Combine oats, flour, salt, soda and baking powder. Add to sugar mixture. Add vanilla and crushed pecans. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Makes 4 to 5 dozen.
Mix margarine and sugars. Add eggs and remaining ingredients. Put in 9 x 13-inch pan. Bake at 300° for 40 to 45 minutes. Cool well before cutting into bars.
Saute onion in butter, blend in flour; gradually add tomato sauce, water and taco seasoning. Mix until smooth, cook, stirring constantly until thickened. Stir in browned meat. Pour into casserole dish, bake at 350° for 15 to 20 minutes. Cover with corn chips, cheese and lettuce before serving.
Combine all ingredients, except 1/2 of sausage and mix well. Pour into large baking dish. Place rest of sausage on top. Bake in 350° oven for 1 to 1 1/2 hours.
Brown ground beef with onion in a large deep skillet. Stir in tomatoes, tomato sauce and chili seasoning. Simmer (uncovered) for 10 minutes. Stir in beans, corn and olives. Simmer 5 to 10 minutes longer, stirring occasionally. In a 2-quart casserole layer chips, then meat mixture, making several layers. Sprinkle cheese on top and arrange chips around the edge. Bake at 400° for 15 minutes or until cheese melts.
Cook 1 hour, uncovered. Put into jars and pressure 5 minutes at 10 pounds.
Microwave apple juice on High 1 minute or until thawed. Stir in cornstarch, cinnamon and nutmeg. Stir in apples and margarine. Cover with wax paper. Microwave on High 4 minutes. Stir. Microwave on High 5 minutes or until apples are fork-tender. Cool 20 to 30 minutes. Spoon into crust.
In a saucepan, combine sugar, cornstarch and salt. Slowly stir in orange juice. Cook over medium heat and stir until thick. Add butter and beets and heat thoroughly.
Fry potatoes in a large skillet with Crisco. Salt and pepper while frying. When potatoes are nearly done, add smoked sausage. Heat on low, stirring often until sausage is warm. Pour eggs over potato mixture and stir often; eggs will cook around potatoes and sausage. When done, but not too brown, sprinkle with cheese. Simmer a couple of minutes, until cheese melts.
Cook pinto beans with 1/2 teaspoon salt. Cook until tender and mash. Mix all ingredients until well blended. Put into a 9-inch pie shell. Bake at 350° for 35 minutes, then turn down to 300° for 20 minutes.
Mix vinegar and prepared mustard. Add water, sugar, salt and spices. Simmer 10 minutes. Cool. Pour over hard-boiled eggs and onion slices. Refrigerate.
Combine ground beef, eggs, oats, soup mix and catsup. Shape into a loaf pan. Put a few bacon strips over top or baste with catsup. Bake until done at 375° for 1 hour.
In a large skillet, brown the ground beef, onions and green pepper. Drain the fat off. Stir in the tomato sauce, chili powder and garlic salt. Simmer for about 10 minutes. Separate the 10 biscuits. Put 5 biscuits in a well-greased casserole dish and cook in oven until almost brown. Take out of oven. In a bowl, put 1/2 cup of the Cheddar cheese (save remaining cheese to put over top), sour cream and egg and mix together well. Pour into the meat mixture. Spoon all of these mixtures together and pour over the 5 biscuits. Put the remaining 5 cooked biscuits over this. Sprinkle cheese on top and bake in a 375° oven for 25 to 30 minutes.
Combine flour, salt and shortening with a fork. Add water, one tablespoon at a time. Makes 2 crusts.
Bake potatoes until soft at 375°; let cool. Peel top of potatoes; scoop out the insides and place in one bowl. Mix Italian dressing, milk and spices to a mashed potato consistency. Place mashed potatoes back in shells of baked potatoes. Place shredded cheese on top. Place in oven at 375° or until cheese melts, then serve.
Drain pineapple; place in deep bowl. Add jello and mix. Add Cool Whip and marshmallows; mix well. Refrigerate to congeal.
Cook and drain macaroni. Mix with shredded or grated cheese. Add mayonnaise, onions, relish and Spam. Add extra mayonnaise, if desired. Chill and serve.
Crumble ground beef in a 2-quart glass casserole. Stir in onion. Microwave on High for 5 minutes, stirring once. Drain. Stir in remaining ingredients; cover. Microwave on 30% power for 25 to 30 minutes or until macaroni is just tender, stirring occasionally. Let stand, covered, for 5 minutes before serving. Yields 4 to 5 servings.
Put together and press in pie pan. Bake for 8 to 10 minutes at 350°.
Mix together; roll into a ball and dip in melted chocolate. If placing in cups, pour some chocolate over the ball when in the cup.
Prepare spaghetti according to package directions. Melt butter. Add chopped onions and cook until nearly brown. Add ground beef and cook until ground beef is nearly done. Add corn, olives, tomato juice, cheese, salt, pepper, green pepper, celery and mushrooms. Bake one hour in preheated oven at 350°.
Mix together and put in casserole dish. Top with 1 stack crushed Ritz crackers and 1 stick melted margarine. Bake 30 minutes at 350°.
Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and salt. Add vanilla. Pour mixture in a 10-inch tube pan. Bake at 325° for about 1 1/4 hours.
You must do this first! Oven has to be hot! Preheat oven to 350°.
Saute onion in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Add garlic and saut 1 minute; add spinach and saut 3 to 4 minutes or until spinach is slightly wilted. Drain mixture on paper towels; cool slightly. Wipe skillet clean and set aside. Stir together Feta cheese and next 7 ingredients until blended. Gently stir in spinach mixture. Spoon mixture evenly onto half of each tortilla. Fold in half, pressing gently to seal.
Place roast in roasting pan. Add all ingredients to roast, except for tomato paste and wine. Dilute tomato paste with wine and then pour over roast. Place roast in oven and cook uncovered for 1 hour at 400°. Cook roast covered for an additional 1 1/2 hours at same temperature or until tender. Add water as needed, if roast gets dry.
Melt peanut butter and butterscotch; mix together and drop on wax paper.
Cream butter and sugar until light and fluffy. Add egg and beat thoroughly. Add sifted dry ingredients, vinegar and flavoring; mix well. Drop teaspoonfuls on greased cookie sheets. Sprinkle a little granulated sugar on each cookie. Bake in a moderately hot oven, 400°, for about 12 minutes, or until delicately browned. Yields 5 dozen.
Mix chicken, macaroni, cheese and cream of chicken soup with a little milk. Brown bread crumbs in 2 tablespoons of butter. Add about 1/2 cup milk to casserole and add bread crumbs on top. Bake at 325° for 30 minutes.
In a pan combine sugar, sauce, lemon juice, garlic salt and wine. Bring to a boil, stirring. Reduce heat and allow to simmer 20 minutes. Cook onion, carrot and potato; combine with meat, salt and egg. Shape into large marble size balls. Arrange in shallow pans. Bake at 350° for 50 minutes or until browned and cooked through. Remove and add to prepared sauce; then stir in juices from meat.
Preheat oven to 350°. Place the crumbs in a mixing bowl. Add the sugar and butter, mixing well. Place crumb mixture in a 10-inch spring-form pan, pressing up one inch on the sides of pan. Run a knife around the edge of the sides to even. Press crumbs into bottom of pan evenly. Bake for 8 to 10 minutes. Remove and allow to cool before filling.
Drain beans; add onion, cucumber, tomatoes, celery, salt and pepper. Mix well. Add Miracle Whip; chill and serve.
Mix all ingredients together and spread over bread of choice (English muffins work well). Bake until bubbly. Stores for 3 weeks.
Beat sugar and egg whites until stiff. Reserve 2 tablespoons. Fold vanilla into remaining whites. Add almond extract, cinnamon and nuts. Knead so that mixture does not stick. Roll 1 cm. thick. Cut with star cookie cutter. Sprinkle with ground hazelnuts or confectioners sugar. Arrange on greased baking sheet. Brush with reserved egg white (if necessary, add a few drops of water). Bake at 150° C for 20 to 30 minutes.
Coarsely chop bacon, tomato and onion. Grate cheese (3/4 cup). Mix all ingredients, except biscuits; set aside. Separate each biscuit into 3 thinner biscuits; lay each biscuit over a mini muffin pan cup. Press with floured fingers into hole or cup. Fill each cup with bacon mixture. Bake for 10 to 12 minutes, or until golden brown.
Layer ingredients in recipe order, topping with Parmesan cheese. In separate bowl, mix mayonnaise with sugar and pour on top of layered salad. Do not mix together. Refrigerate overnight. Just before serving, mix together.
Bake crust in a 10-inch pie plate. Place water and apricots in saucepan and bring to a boil, simmer 10 minutes. Mix cream cheese, powdered sugar and vanilla until smooth; whip cream and fold into cream cheese mixture. Pour into pie crust and place in refrigerator until apricot topping is ready. Put jello in large bowl. Measure 2 cups hot juice from cooked apricots. Add juice to jello and stir until it is dissolved. Whip apricots with 6 tablespoons sugar and add to gelatin mixture. Add salt; let cool and thicken. Pour over cheese mixture.
Butter unbaked pie shells (2); spread coconut onto crust. Mix sugar, flour, eggs and vanilla together and pour into shells. Bake at 375° until middle is firm.
Cream shortening, sugar and vanilla. Sift 2 cups flour and salt. Blend thoroughly. Add pecans; shape into a 1-inch ball. Place on ungreased cookie sheet. Bake at 325° for 20 minutes. Cool. Roll in powdered sugar. Makes 6 dozen.
Pinch angel food cake into bite size pieces. Mix pudding by package directions. Layer cake pieces, pudding and crushed Butterfingers. There should be enough for 2 layers of each if a large oblong container is used. A punch bowl will have several layers. Top with Cool Whip and crushed Butterfingers. Refrigerate several hours before serving.
Mix all ingredients well (except for Cheddar cheese). Put in large baking dish. Sprinkle with Cheddar cheese. Bake at 350° for 30 minutes uncovered.
Combine sour cream, sugar and vanilla. Then add remaining ingredients. Refrigerate overnight to chill.
Mix cream cheese and sugar. Beat egg yolks and add to cheese and sugar. Beat egg whites until stiff. Fold into mixture. Grease cups of miniature muffin pans with margarine. Place graham cracker crumbs in pan and dump out. Bake 15 minutes at 350°. Let cool, then top with mixture of sour cream, sugar and vanilla.
Cook together until sausage is done. To this add 1 cup of rice and 1 cup of slivered almonds. Cook this mixture in 350° oven for 1 to 1 1/2 hours. Add water if it gets dry.
In punch bowl or pitcher, combine Hi-C Hula Punch and ice cream. Stir until well blended. Chill. Just before serving, add Sprite. Serve in punch cups or tall soda glasses. Serves 32.
Prepare each Jell-O and mix with 1 1/4 cup hot water and 1 teaspoon of plain gelatin for each package of Jell-O. Let stand overnight. Next day, boil pineapple juice and 1 tablespoon of sugar. Dissolve 1 tablespoon of gelatin in 1/2 cup cold water and add to juice. Cool.
Sprinkle bacon and onion over crust. Add ham and cheese. Beat eggs, mustard and cream. Pour over ham and cheese. Sprinkle nutmeg on top; bake at 350°. Green pepper and mushrooms may also be added to the sauteed onions.
Cream the shortening and sugar. Add egg yolks and milk alternately with graham crackers and baking powder. Add vanilla and nuts. Fold in stiffly beaten egg whites. Pour into baking cups and bake in a 350° oven for 15 minutes.
Measure all dry ingredients (except sugar) into one bowl. Take sugar and shortening and cream together, then add egg and molasses. Mix thoroughly. Add all this to dry mixture and blend well. Form teaspoons of dough and roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes or until they crack and are browned slightly.
In large skillet over medium heat, fry bacon until crisp. Drain on paper towels. Crumble and set aside (I microwave). In large bowl, combine broccoli, raisins, sunflower seeds and onion. In small bowl, stir together mayonnaise, sugar and vinegar until well blended. Spoon over broccoli mixture; toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight.
Combine all ingredients. Cook in crock-pot 2 1/2 to 3 hours on high.
Brown ground beef in oil with onion, garlic and parsley. Add tomato paste, water, salt and pepper and simmer for 1 1/2 hours. Add lasagna to 6 quarts salted boiling water, stirring almost constantly to prevent sticking together, and cook 15 minutes or until tender. Drain. Mix eggs and Ricotta. Arrange lasagna in baking dish in layers, alternating with layers of sauce, Mozzarella cheese and Ricotta, until lasagna is all used. Sprinkle with grated cheese. Bake in moderate oven at 375° about 20 minutes or until Mozzarella cheese is melted.
Add water to dried apples. Bring mixture to a boil. Reduce heat and simmer for 2 hours or until apples are tender. When apples are consistency you desire for cake, add sugar. Add spices as desired. Set aside.
Mix pork, ham, eggs, milk and bread crumbs together. Shape into loaf. Mix brown sugar, vinegar, water and mustard together. Pour over loaf. Bake at 325° for 2 1/2 hours. Cover with foil and continually baste.
In a heavy-duty, zip-top plastic bag, combine mayonnaise and cauliflower. Close and shake to coat. Add breadcrumbs. Close and shake to coat. Spread in a single layer on a greased cookie sheet. Bake in a 350° oven for 1 hour. Serves 8.
Mix first 4 ingredients and roll into 1-inch balls; chill. Melt chocolate chips and paraffin in a double boiler and keep warm. Dip peanut butter balls in chocolate. Let cool on waxed paper.
Place together all the above ingredients in blender on high speed for 15 seconds, stirring top enough to blend with a bowl scraper. Add 3/4 cup more salad oil very slowly, blending with scraper. This should take about 30 seconds.
Melt margarine and add other ingredients. Place chicken in pan, meaty side up. Pour sauce over chicken. Bake 1 hour at 375° or until done.
Preheat oven to 350°; place chicken breasts, tomatoes and mushrooms in a 9x13 baking dish. Combine dressing, soup mix, oregano and bay leaves. Pour sauce over chicken and vegetables. Bake 1 to 1 1/4 hours.
Melt marshmallows and milk in double boiler and cool. When marshmallow/milk is cool, add salt and almond. Fold in heavy cream, whipped. Spread 1/3 of mixture in the pie shell. Top with 6 fresh peaches, sliced. If peaches are tart, sprinkle with 2 tablespoons sugar. Cover with remaining mixture. Chill several hours.
You may add black olives and green peppers. Cook vermicelli; drain; mix all ingredients and chill well.
Sift together	flour, soda, baking powder, pumpkin pie spice, cinnamon and salt. The dry mixture is added to the other ingredients and beat together for about 4 minutes.	Bake 45 to 50 minutes at 350°. Makes one 13 x 9 x 2-inch cake.