HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Add milk, oil and vanilla. Mix until smooth. Add nuts, if desired. Pour into greased 8 x 8 x 2-inch baking glass pan or round glass pan. Combine remaining ingredients in small bowl. Mix until liquid. Pour over batter carefully. Bake at 350° for 45 minutes or until brownies are done.
Cream butter and sugar. Add eggs. Combine flour and baking powder. Add to mixture. Add nuts, fruit and extract. Put in greased flat pan. Bake at 350° for 45 minutes. Cool. Cut in bars and remove from pan.
Mix all ingredients together with a spoon and pour into an iron skillet or baking pan that has been sprayed with a nonstick vegetable spray. Bake at 400° until brown, about 25 to 30 minutes.
Chop the onions and water chestnuts. Add other ingredients and stir well. Can be served in hollowed out round bread.
Sift first 5 ingredients. Combine last 3 ingredients. Blend together. Pour into 2 greased and floured 9 x 3 x 5-inch loaf pans. Bake at 350° for one hour.
Combine first 6 ingredients. Beat at medium speed until well blended. Pour into greased 9-inch pie pan. Place drained peaches on top of filling. Beat the cream cheese, 1/2 cup sugar and 3 tablespoons peach juice for 2 minutes. Spread on top of fruit. Combine the 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over cream cheese mixture. Bake for 35 minutes at 350° until a light brown. Let cool. Serves 6.
Peel, cut up and boil potatoes until tender and drain. Mix potatoes, onion and pickles well. Add mayonnaise and mustard to taste and mix well. Serves 4 to 5.
Preheat oven to 250°. Melt butter in a large baking pan in oven. Remove pan from oven; stir Worcestershire sauce into melted butter. Add nuts and cereals and mix well. Sprinkle with seasonings and stir. Heat, uncovered, in oven 30 minutes. Serve warm or cold. Store cooled cereal snack in tightly covered containers. If snack needs recrisping, reheat in slow oven for a few minutes.
Sprinkle chicken with salt. Brown in butter in skillet. Add onion, spices, orange rind and orange juice. Simmer, covered, for 20 minutes. Add cranberries and walnuts. Sprinkle with sugar. Simmer, uncovered, for 10 to 15 minutes.
Preheat oven to 375°. Slice potatoes. Layer potatoes and onions in buttered casserole dish. Brown ham; layer on top of potatoes. Melt butter in skillet you browned ham in. Add flour; stir in soup and milk. Simmer; pour over potatoes. Bake for 1 hour. Top with French fried onions.
Cook raisins, Crisco and water 20 minutes and cool to lukewarm. Add vanilla, eggs, soda, sugar, flour and salt. Spread on cookie sheet and bake at 350° for 20 minutes. Cut while warm. Pipe white powdered sugar frosting stripes on top when cool.
Cream sugar, margarine and Crisco. Add egg yolks and vanilla. Add soda to buttermilk and add to creamed mixture. Add flour. Fold in stiffly beaten egg whites, nuts and coconut. Makes three 9-inch layers. Bake at 350° for 25 to 30 minutes.
Put ingredients through food chopper. Mix with cream cheese. Shape into rolls and roll in chili powder. Wrap with wax paper and chill. Slice to serve on crackers. Makes about 3 rolls, 4 1/2 inches long.
Mix sugar, oil and eggs. Then add flour, salt, soda and cinnamon. Blend in carrots. Bake at 300° for 30 to 40 minutes.
In a large bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour. Beat just until blended. Stir in vanilla. Pour into greased and floured bundt pan. Bake at 300° for 1 1/2 hours or until cake tests done. Cool in pan for 15 minutes before removing.
Combine all ingredients in a bowl. Toss gently with a spoon until blended. Store in airtight container in a cool, dry place up to six months. Makes approximately 1 cup. Sprinkle on salad before adding dressing.
Combine milk, sugar substitute, butter, eggs, cornstarch and salt in heavy saucepan. Cook and stir over medium-low heat until well blended and slightly thickened. Remove from heat, stir in pecans and vanilla and allow filling to cool 10 minutes. Sprinkle raisins on bottom of unbaked pie shell and pour pecan mixture over them. Bake at 375° for 45 to 50 minutes or until knife inserted in center comes out clean. Yield: 8 servings, calories per serving 199 plus pie shell calories.
In a saucepan, melt butter and cheese. In a large mixing bowl, stir remaining ingredients into melted mixture. Mixture will be very thick. Pat into a slightly greased 13 x 9-inch pan. Refrigerate for about 1 hour; cut into squares.
Fry bacon until crisp. Saute onion and green pepper in bacon grease. Add ketchup, brown sugar and Worcestershire to baked beans in baking dish. Mix. Add onion, green pepper and crumbled bacon; mix. Bake for 30 to 40 minutes at 350°.
Peel and dice about 1 1/2 to 2 quarts apples. Add 1/4 cup water and cook until thick. Stir often. Melt oleo. Mix cinnamon and sugar. Beat egg and add sugar and oleo. Mix well. Add apples and mix. Pour in an unbaked 9-inch pie crust and bake. Start oven at 400°, then reduce that to 350°. Bake 45 minutes.
Place peaches in graham cracker crust. Mix lemon juice and sweetened condensed milk well. Pour over peaches. Cover and refrigerate. Top with Cool Whip just before serving. Refrigerate for at least 4 hours.
Preheat oven to 350°. Combine first seven ingredients. Spread evenly in greased 9 x 13-inch casserole dish or pan. Sprinkle with crushed corn flakes mixed with melted butter. Bake for 60 minutes.
Mix all ingredients except cake; mix well and pour into greased 9 x 13-inch pan. On top of this mixture, sprinkle the dry cake mix, 1 cup chopped nuts and 1 3/4 cubes of melted margarine. (Do not stir this.) Put melted margarine on last of all. Bake at 325° for 1 1/2 hours. Top with Cool Whip when cool. Goooood!
Prepare pudding mix according to instructions on box. Add Cool Whip and mix well. Layer vanilla wafers, sliced bananas and pudding mixture. Cover with remaining Cool Whip.
Cream butter and sugar. Add dry ingredients, then milk and beaten egg. Bake in loaf pan for 50 minutes in 350° oven.
Parboil cleaned out peppers until they change color. Drain. Brown hamburger with onion, salt, pepper and green pepper. Mix with rice and tomato juice. Stuff peppers and bake 1 hour at 325°.
Add sugar to eggs; beat. Melt butter. Add cocoa. Add to egg mixture. Blend in flour. Add vanilla and nuts. Spread in greased 9 x 12-inch pan and bake at 350° for 35 to 40 minutes.
Cook cabbage in boiling saltwater until tender; drain thoroughly. In large skillet, saut onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated thoroughly.
Blend cheese and mayonnaise. Stir in fruits and marshmallows. Fold in whipped cream. Add a little cherry juice for color. Pour into a 1-quart round container. Freeze firm (6 hours or overnight). To serve, slice. Serves 10 to 12.
In bowl, toss fruit, brown sugar, cornstarch and cinnamon. Transfer to a quart casserole with cover. Cover and bake at 350° for 20 minutes. Stir fruit. Crush wheat biscuits in plastic bag and add brown sugar and margarine. Sprinkle over fruit mixture; bake, uncovered, for 20 to 25 minutes more or until mixture is bubbly around the edge. Cool slightly. Serve with whip topping.
Combine the ingredients. Place in a greased casserole dish. Dot with butter or margarine, if desired. Bake at 375° for about 50 minutes or until the potatoes are tender.
Mix flour, oil with milk and sugar together. Pat into pie pan. Prick bottom with fork until all dough has been pricked. Bake at 325° until crust is brown. While crust is cooling, mix 2 packages of pudding and 1 quart milk; cook pudding as directed on package. Pour pudding into crust and let cool. Cut up bananas and place on top, then sprinkle with coconut.
Over medium heat, cook sugar, milk, butter and cocoa. Bring to boil for 1 1/2 minutes. Add oats, vanilla and peanut butter. Drop by tablespoonsful onto wax paper.
Preheat oven to 350°. Prepare cake mix. Stir in apples. Pour into greased cake pan, 9 x 13-inch. Bake.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain. Place squash in a vegetable steamer over boiling water. Cover and steam 3 minutes or until tender. Remove centers of squash slices, leaving 1/4-inch flesh with skin. Insert 3 to 4 asparagus spears in center of each squash ring; place on a serving platter and set aside.
Combine first 6 ingredients; beat with mixer until smooth. Add remaining ingredients; stir well. Drop mixture by tablespoonfuls into hot, greased skillet. Cook until golden brown. Turn once. Drain on paper towels.
Combine all ingredients in a medium bowl; stir until well blended. Store in an airtight container.
Mix dry jello with Cool Whip and cottage cheese. Add drained pineapple and mandarin orange slices. Refrigerate and serve cold. Serves 8 to 10.
Blend all ingredients in blender. Pour into greased and floured pie pan. Bake 45 minutes at 350°.
Peel and cube potatoes. Put in a 2-quart saucepan with 1/4 cup water and salt. Bring to a good boil; add sugar and butter. Cover and simmer until very tender, about 30 minutes or until it thickens or forms syrup. Add vanilla. Do not stir during cooking process.
Cream butter and sugar until smooth; add eggs. Beat until light and fluffy. Sift together flour, soda, baking powder and salt. Add flour mixture to dough; blend in pineapple. Chill 1 hour. Drop by teaspoons. Bake in a 375° oven for 10 to 12 minutes. Makes 8 dozen.
Mix first 5 ingredients in bowl. Then mix next 5 ingredients and put in baking dish. Pour the tomato sauce over the ground beef mixture. Bake 1 1/2 hours at 325°.
Prick both sides of steak with fork and place in shallow dish. Combine remaining ingredients and pour over steak. Cover and marinate for 24 hours in refrigerator, turning occasionally. Remove steak from marinade and grill over hot coals for 5 to 7 minutes on each side, or until desired degree of doneness.
Combine first 4 ingredients. Mix together egg, vinegar and water. Mix with dry ingredients.	Chill 1/2 hour. Makes 4 single crusts. I usually freeze 2.
Mix the flour with sugar before adding milk. Add Karo syrup after milk. Cook over medium heat to soft ball stage. Remove from heat and add butter and vanilla. Let cool slightly, then beat. Add nuts (if desired) and pour in buttered pan.
Combine all ingredients. Store in airtight container. Add 1/8 to 1/4 cup of mix to 1 cup of boiling water. Enjoy!
Cook and drain sausage. Beat eggs slightly. Crush day old bread. Mix all ingredients well. Pour into 11 x 7 x 1 1/2-inch pan, slightly buttered. Let stand overnight in refrigerator. Bake at 350° for 45 minutes. Serve hot.
Grind all together and mix thoroughly. Refrigerate. Makes about 1 quart.
Heat oven to 350°. Grease bottom of loaf pan, 9 x 5 x 3-inches, generously. Beat all ingredients with spoon. Pour batter into pan. Bake until toothpick inserted in center comes out clean, 55 to 65 minutes. Let cool for about 10 minutes. Loosen sides of loaf from pan; remove.
Brown sausage and drain (reserve 1 tablespoon of drippings). Saute onion in reserved drippings 3 to 5 minutes. Add sausage, cabbage, carrots and water. Cover and cook over low heat 10 minutes. Stir in potatoes. Cover and cook an additional 20 minutes or until vegetables are tender.
Microwave Directions: In a microwave baking dish, place butter. Microwave on High for 30 seconds or until melted. In a large bowl, combine potatoes, onion and seasonings. Blend well. Transfer to a baking dish. Cover with vented plastic wrap. Microwave on High for 10 minutes, stirring after 5 minutes. Mix in Parmesan cheese and green pepper. Microwave, uncovered, on High for 5 minutes. Let stand 2 minutes before serving.
Cook lasagna noodles until done. Brown hamburger in skillet. Stir in spaghetti sauce. Place lasagna noodles in roasting pan. Layer spaghetti sauce-ground beef mixture, Mozzarella cheese and noodles, 2 or 3 times, until pan is 3/4 full. Put in a 350° oven until cheese is melted.
Cook cabbage. Separate into leaves. Mix hamburger, onion, rice, eggs, seasoning and bacon together. Roll spoonful of mixture in cabbage leaf. Place in roasting pan. Sprinkle with brown sugar on each layer. Pour tomato juice over all. Cover. Bake at 350° for 1 1/2 hours.
Melt cheeses all together in double boiler. Cook sausage until brown and crumbly; drain. Chop peppers, seeds and all, removing only tops. When cheese is melted, add sausage and peppers. Pour immediately into large cake pan. Refrigerate. Cut into slabs. Wrap in waxed paper. May refrigerate or freeze. Keeps well.
Place potatoes in water. Bring to a boil for 2 to 3 minutes. Drain carefully.
Sprinkle baking sheet with powdered sugar. Mix first 3 ingredients in large pan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310°. Remove from heat. Stir in flavored oil and coloring. Pour on baking sheet to cool. When cool, crack in pieces.
Mix in spray bottle. Good on grease, food spots or dirty collars and cuffs. After spraying, wash clothing as usual.
Melt butterscotch morsels in boiling water. Cool. Cream shortening. Add sugars gradually. Add eggs, one at a time. Add melted butterscotch morsels, salt and vanilla. Add flour and buttermilk alternately (add soda and baking powder to last 1/4 cup of flour). Bake in two 9-inch layer pans at 350° for 30 minutes. Put filling between layers and on top. Frost with Seafoam Frosting when cool.
Follow directions of Solomon for bringing up a child, Proverbs 13:24. Mix and beat all together. Bake in tube pan, in a 350° oven, for 1 hour. Can be placed on a plate and frosted with a Heavenly White Frosting.
Break or cut angel food cake into small pieces. In a large bowl or dish layer angel food cake, then strawberries and then mix vanilla pudding and Cool Whip together and put on top of strawberries. Repeat layers, end with Cool Whip-pudding mixture. If strawberries are in season, they may be used instead of frozen. Also, top with fresh strawberries.
Let cooked squash drain until all moisture is gone. Add egg, onion, salt, pepper, flour and cornmeal. Mix all together. Drop patties into hot grease until brown.
In a large skillet, over high heat, saute the mushrooms, green onion and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly. Add cooked asparagus and dry spices, stirring constantly. Add Marsala wine to flashpoint, then add chicken stock. Add cornstarch and water to thicken. Pour over cooked pasta; mix and sprinkle with Romano. Serve hot.
Boil chicken with celery salt. Drain and cut into small pieces. Dice and cook vegetables. Mix soup and milk. Heat mixture and fold in sour cream and chicken. Add cooked vegetables to mixtures. Cook pastry puffs as directed and cut center out. When puffs are brown, top with chicken and vegetables.
Take crusts off of bread. Arrange 8 slices of bread in buttered 9 x 13-inch pan. Arrange ham, cheese and remaining bread on top. Beat eggs; add dry mustard and salt. Mix well. Add milk. Pour over sandwiches. Refrigerate overnight. Crush cereal and put on top. Drizzle oleo over top. Bake 1 hour at 300° or until done (test like custard).
Mix flour with baking soda. Combine butter, sugars, pudding and vanilla in large bowl; beat until smooth and creamy. Beat eggs. Gradually add flour mixture. Stir in chips and nuts. Batter will be stiff. Bake at 375° for 8 to 10 minutes on an ungreased cookie sheet.
Cream sugar and oleo. Beat in egg and molasses. Gradually add dry ingredients. Chill dough (at least 1 hour).
Place alternate layers of asparagus, tuna, mushroom soup and broken onion rings in casserole; top with slivered almonds. Bake at 350° until bubbly. Serves 8.
Place one drop or to taste of Tabasco sauce in center of green tomato slice; salt and pepper to taste. Dip in flour and fry to golden brown in oil.
Melt butter and sugar. Mix together sugar and cinnamon in a plastic bag. Cut each pack of biscuits into 4 pieces. Put about 12 squares of biscuits into plastic bag with sugar mixture and shake to coat. Grease tube or Bundt cake pan. Put a layer of biscuits in the bottom of pan and pack tight. Drizzle on some melted butter mixture. Sprinkle on nuts or raisins. Continue layers, ending with butter mixture. Bake 45 minutes at 350°.
Pour in dish or pan and cool until set: the jello, boiling water, blueberries and pineapple. Beat cream cheese, sour cream, vanilla, sugar and nuts. Spread over jello.
Preheat oven to 350°.	Lightly grease a 1 quart casserole. Melt butter in medium saucepan; remove from heat. Stir in flour, salt, pepper and sugar until smooth. Blend in cream and milk. Cook, stirring over medium heat, until mixture boils and is thickened and smooth. Stir corn into sauce until well-combined and thoroughly blend in eggs. Turn mixture into prepared casserole.	Set in pan containing 2 inches of water. Bake, uncovered, 1 1/2 hours or until knife inserted in center comes out clean.
Put beans and onion in a bowl. Bring vinegar, sugar, oil and 1/3 cup bean liquid to a boil. Pour over beans and onion. Marinate in refrigerator overnight.
Preheat oven to 350°. Cook dates, water and pecans until thick. Sift dry ingredients; add oats and melted butter. Spread half mixture in greased pan. Cover with date mixture; then top with rest of mixture. Bake at 350° for 20 minutes. Cool and cut into squares.
This recipe is from the memoirs of Mrs. Ruth Hicks, deceased June 14, 1994.
Preheat oven to 350°. Brown floured round steak in oil. Put steak in 9 x 13 casserole. Lay onions over top of steak. Lay potatoes over top of onions. Mix tomato soup and water and pour over top. Cover and bake for 2 hours.
Put cranberries, sugar and water in saucepan. Cover and boil until cranberries are cooked. Make the batter for dumplings by mixing flour, baking powder, salt and enough milk to make a drop batter. Drop by spoonfuls into the cranberry sauce. Cover and boil for 20 minutes.
Mix Bisquick, sausage and cheese in a medium bowl. Form into small balls. Cook for 15 to 20 minutes on 350°.
Melt butter and saute onions until yellow. Combine rest of ingredients in a greased 1 3/4 quart casserole dish. Pour butter and onions on top. Bake 1 hour at 350°.
Melt margarine. Cook peppers and mushrooms in margarine until tender. Mix all ingredients in a large baking dish. Blend well. Bake at 350° for 1 hour, uncovered.
Combine milk, eggs, sugar, cinnamon and salt in 1 1/2-quart glass casserole. Beat with rotary beater. Fold in bread cubes and raisins. Dot with butter.
Brown the pork chops in baking dish. Pour a little water into the pan you browned the chops in and let stand while you arrange casserole. Slice onion and put slice on each chop with lemon slice, then catsup over with brown sugar. Add water from pan. Bake in 275° oven for 1 hour.
Combine all ingredients except prunes, apricots and li hing mui; boil 3 minutes under low flame and add remaining ingredients. Store in jar and allow to soak 2 to 3 days.
In a skillet arrange meat. Cover with soup mix and tomatoes with the juice. Sprinkle with oregano, garlic powder, pepper and wine. Simmer covered 1 1/2 hour or until meat is tender. Thicken juices with cornstarch for gravy. Green pepper slices may be added halfway through cooking for a firmer texture. Yield: 4 to 6 servings.
Heat oil over medium heat in large, heavy, non-aluminum saucepan. Stir in onion and garlic; cook for 10 to 12 minutes, stirring occasionally, until tender. Add tomatoes, pepper sauce, salt, cilantro and sugar. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes or until slightly thickened. Place hot, cooked pasta on heated serving platter. Top with sauce. Makes 4 servings.
Peel hard-cooked eggs gently. Cut neatly in halves. Remove yolks and place into a separate bowl. Put halved white parts aside to be refilled later.
Saute onion and pepper in oleo. Mix in corn, pimento and rice. Add sugar, salt and pepper. Add beaten egg. Spray a 9 x 13-inch baking dish with Pam. Combine mixture and pour into prepared pan. Top with grated cheese and paprika, bake 30 minutes at 350°.
Melt chips on High for 2 minutes. Stir in other ingredients. Drop on wax paper.
Combine all ingredients except shrimp in medium bowl. Cover and chill. To assemble plate: Spoon a small mound of peach salsa in center of each plate and arrange the shrimp around the mound. Garnish with lime and cilantro.
Combine rhubarb and sugar. Let stand overnight. Boil the mixture for 5 minutes or until rhubarb is tender. Stir in Jell-O. Put in jars and seal. This will keep in refrigerator for several months.
Rinse chilies. Remove seeds and pat dry. Alternate layers of chilies and cheese in buttered baking dish. Beat eggs with sour cream. Pour over layers. Bake at 350° for 30 minutes or until puffed and golden. Serve with seasonal fresh fruit and sausages.
Melt butter; add brown sugar and salt. Stir in corn syrup. Gradually add milk. Stir constantly. Cook over medium heat until 245° (firm ball stage). Remove from heat; add vanilla. Pour into buttered pan. Makes 2 1/2 pounds.
Preheat oven to 325°. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup and Milky Way bars. Heat 5 to 5 1/2 minutes on Medium, whisking once. Whisk until smooth. Whisk in sugar, then buttermilk, vanilla and eggs. Stir in flour, cocoa, salt and baking soda. Pour batter in pan. Bake 1 hour and 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool.
Melt margarine in a heavy saucepan. Add seasoning and saute. Add soups, Rotel, shrimp, salt and rice. Bring to a boil for about 1 minute. Convert to baking dish and cover with foil. Bake for 1/2 hour at 350 degrees. Open and stir. Bake another 1/2 hour covered.
Rub pork chops inside and out with salt and pepper. Heat butter in a skillet to saute onion and celery. Remove from skillet; add bread, parsley and milk to onions and celery. Stuff pork chops with mixture and close with toothpicks. Heat shortening in skillet and brown on both sides. Place pork chops in a slow cooker and add wine. Cook on low heat 8 to 10 hours.
Heat oil in microwave 35 to 45 seconds. Blend in flour and microwave, uncovered, on High 4 minutes, stirring at half time, until dark brown, not burnt. Watch carefully as mixture will foam up, hiding color underneath. Scrape brown roux into microwave-safe 3-quart casserole. Mix in green onions, garlic, celery and green pepper. Cover with wax paper and microwave on High 4 1/2 to 5 minutes until vegetables are soft. Stir in hot water and undrained tomatoes. Add bay leaves, salt and red and black peppers. Cover with lid and microwave on High 10 minutes, stirring at half time. Add okra; cover and microwave on High 4 to 5 minutes, breaking up frozen clump at half time, until okra is tender-crisp. Don't overcook okra or it will become gummy. Gently mix in crab and shrimp around edge of casserole, pushing down into sauce. Cover and microwave on High 3 to 4 minutes, rearranging shrimp every few minutes and moving cooked ones to center. As soon as all shrimp are pink, let gumbo stand, covered, 5 minutes. Stir in file powder and serve over steamed rice.
Place chicken pieces in baking dish. Mix remaining ingredients together and pour over chicken. Bake at 350° for 1 hour.
Wash broccoli and apples; cut broccoli and peel stems using the tender parts. Cube apples. Mix with coleslaw dressing to taste. Chill. Keeps 2 days in refrigerator.
Blend all ingredients and spread lightly on tortillas. Roll and refrigerate. Slice in 1-inch pieces. Serve as appetizers.
Cook butter, brown sugar, milk and eggs and stir until this comes to a good boil. Add crumbs, coconut and nuts. Stir all together. Line 9 x 13-inch pan with whole graham crackers. Spread filling over the crackers. Cover with more graham crackers. Cool, then frost with chocolate frosting.