HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all flour to chopped dates, orange slices, nuts and coconut. Let stand in large bowl. Cream shortening; add sugar and eggs, one at a time. Stir soda into buttermilk, then add to sugar, egg and shortening mixture. Add this mixture to the nuts, date, candy and flour mixture. Stir with a spoon until mixed. Pack into a 10-inch or larger greased tube pan lined with wax paper. Bake at 250° for 2 1/2 to 3 hours. Remove from oven when done and while it is still hot, add glaze consisting of one cup orange juice stirred into 2 cups powdered sugar. Let stand in pan overnight.
Saute rice and onion lightly in butter in a medium saucepan. Add water, bouillon and chilies. Bring to a boil; cover and let stand 5 minutes. Fluff with a fork. Good with grilled chicken or fish. Serves 6.
In large saucepan, melt butter; saute onion and garlic until soft. Add seasonings and cook 1 minute. Add broth; boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half and half. Cook 5 minutes. Pour into blender. Cover and blend until creamy. Serve warm or reheat to desired temperature. Garnish with a dollop of sour cream and sprinkle with chopped chives.
Heat to boiling point pineapple juice, water and salt. Add lemon jello; stir until dissolved. Chill and when the jello is about to set add carrots, pineapple and pecans. Chill until firm.
Make alternating layers of apples and tomatoes. Season with a little salt and nutmeg. Sprinkle sugar on top, then top with bread crumbs. Dot with oleo and bake at 350° for 45 minutes. Use 1 quart casserole. Serves 4 to 6.
In saucepan, simmer whole, peeled onions in salted water until just tender. Drain and return to pan. Add butter, sugar, pepper and sherry. Cook, uncovered, 5 minutes. Sprinkle with parsley. Serves 6.
Mix milk and beaten egg and add dry ingredients. Add melted shortening. Beat well for only a few seconds. Fill greased muffin tins about 1/2 or 2/3 full. Bake in moderate oven (375° to 400°) for 20 to 25 minutes. May be prepared and refrigerated overnight. Serve with plenty of butter.
Brown meats, then add spices and cheese. Cook until cheese is melted. Drain. Put 1 tablespoon mixture on bread slice and broil until brown. Serve hot.
Combine sugar, cornstarch and cinnamon. Mix lightly with apples and lemon juice. Pour into pastry-lined pie plate. Dot with butter. Cover with top crust. Cut 5 to 6 slits on top of crust. Microwave on High 8 minutes. Place in a 425° oven for 15 minutes or until crust is golden brown.
Measure dry ingredients together. Cream shortening and sugar. Beat in eggs and molasses. Blend all together. Form into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. They get crisp as they cool.
Melt butter or margarine in a 13 x 9-inch size pan. Add flour, nuts and sugar. Mix and form crust in bottom of pan. Bake at 325° for 20 to 25 minutes. Let cool.
Combine ingredients in a large bowl. Stir thoroughly and pour into a greased 2-quart baking casserole. Bake 45 minutes at 350°.
Use equal amounts of milk, sugar, molasses and chocolate with a generous piece of butter. Boil 1/2 hour. Pour on buttered plate. Mark off in squares.
Cream oleo and sugars. Add eggs and beat well. Add dry ingredients and vanilla and mix well. Stir in cereals and coconut. Drop by teaspoonfuls on greased cookie sheet or form into balls. Cook at 375° for 8 to 10 minutes or until brown. The dough can be refrigerated for two or three days. Makes 6 dozen.
Mix all ingredients. For parties, mold in small bowl and put in middle of large dish. Put crackers around it and serve as a dip.
Preheat oven to 350°. Wash chicken; salt and pepper to taste. Place chicken pieces in baking dish. Mix ketchup and Coca-Cola together. Pour over chicken. Bake about 1 hour, until chicken is tender and sauce has thickened, turning chicken a couple of times.
Pour boiling water over the 1/4 cup sugar, shortening and salt; stir until dissolved, then let stand until lukewarm. In small bowl, dissolve yeast in warm water with 1 teaspoon sugar. Beat egg and put into lukewarm mixture, then add yeast mixture. Blend in 3 1/4 to 3 1/2 cups flour. Knead with a little flour so it isn't sticky. Put into a greased bowl, cover with a towel and let rise until double in size. Punch down and knead, then roll out until it is about a 9 x 13-inch rectangle. Spread with melted margarine. Sprinkle with mixture of 1/2 cup sugar and cinnamon. Roll up, then cut into sections 1-inch wide. Place the sections into a greased 9 x 13-inch pan, cover with towel and let rise until double in size. Bake at 350° for 20 minutes. While the rolls are still warm, spread with the icing.
Salt and pepper pork chops on both sides. Place in heavy skillet. Put 1 teaspoon Minute Rice on each chop. Place a slice of onion on each chop and pour enough tomato sauce to cover them. Bake in 350° oven for 1 hour.
Cook broccoli florets according to package. Layer broccoli in greased 1 1/2-quart baking pan. Boil chicken 35 minutes or until tender. Layer chicken on top of broccoli. Mix soup, mayonnaise and lemon juice; layer on top of chicken. Sprinkle cheese and bread crumbs (mixed with melted butter) on top. Bake at 350° for 25 minutes uncovered. Serve over cooked rice.
Combine milk and lemon juice and mix well. Stir in pineapple, cranberry sauce, marshmallows and pecans. Fold in cool whip. Spoon into a 13 x 9 baking dish and freeze until firm. Yield 12 - 16 servings.
Put a layer of sliced bananas on bottom of dish, then add a layer of vanilla wafers. Mix 1 box of pudding mix and 1 can of milk and pour over this. Repeat this, adding two more layers of bananas and vanilla wafers with pudding on top. After you finish the layers, add Cool Whip and garnish with vanilla wafer crumbs.
Cream margarine, sugar and eggs. Blend in vanilla, salt and soda. Add flour, beat well. Add chocolate chips and nuts. Roll into balls and press lightly. Bake at 350° until light brown, 10 to 12 minutes.
Mix all ingredients in a large saucepan. Bring the mixture to a boil over low heat. Simmer for 15 minutes. Cover and keep warm until serving time. Serve in mugs. Makes 8 to 12 servings.
Place carrots, onions and celery in crock-pot. Add whole chicken. Top with salt and pepper and liquid (1/2 cup white wine). Sprinkle basil over top. Cook on high 3 to 4 1/2 hours using 2 cups water. Remove chicken from broth leaving broth and vegetables in crock-pot. Bone chicken and cut meat into small pieces. Return to crock-pot. In small skillet, over medium heat, fry rice and garlic in olive oil until rice is browned. Add to crock-pot along with rest of ingredients. Stir together and cook at high 2 to 3 hours.
Mix together first 6 ingredients and let stand for 10 minutes. Make into 2 large loaves and bake at 350° for 1 hour. Pour off excess grease. Combine chopped stewed tomatoes, bacon grease and sugar and cook on low for 45 minutes. Pour tomatoes over hamburger and bake last 15 minutes.
Combine and whip first five ingredients for 1 minute. Pour into baked pie shell. Chill. Serve with whipped topping.
Boil sugar and water together until sugar is dissolved. Cool. Blend together orange juice, lemonade and bananas. Mix all ingredients. Freeze. Two hours before serving, thaw until slushy. Pour in 2 (2 liter) bottles of 7-Up. Makes about 2 gallons.
Mix together ingredients and jell. Put in rectangular Tupperware (large) container with lid or similar container.
Cream the first 6 ingredients together. Add flour and milk alternately. Grease a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Combine all ingredients and spread evenly in 9 x 13-inch dish. Freeze. Remove from freezer 5 minutes before serving. Cut into squares.
Place steak and hot dogs in 9 x 13-inch baking dish. Sprinkle with salt and pepper. Place sliced potatoes and tomatoes on top and sprinkle with remainder of ingredients. Add 1 cup water. Cover and bake at 400° for about 1 1/2 hours. Serves 6.
Drain juice from pineapple and add sugar into a saucepan. Heat until sugar is dissolved. Cut up cream cheese into small pieces and add to pineapple juice mixture. Dissolve gelatin in 1/4 cup cold water and add to syrup mixture. Add pineapple, lemon juice and chopped nuts (optional). Red and/or green cherries can be added for color. Fold mixture into Cool Whip. Chill in refrigerator at least 12 hours.
Mix ingredients in order given except brandy. Let simmer 1 1/2 hours. Add brandy and shavings from rind of lemons and oranges.
Mix first 8 ingredients. Put in 9 x 13-inch pan. Sprinkle with cake mix. Melt butter and drizzle over cake. Sprinkle with pecans. Bake at 325° for 1 1/2 hours.
Sprinkle pecans in the bottom of a well-greased 10-inch Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in mixture and layer in pan. Combine brown sugar and margarine. Pour over the dough and bake at 350° for 30 to 40 minutes (don't overcook) and invert onto plate.
Melt the margarine in a 13 x 9-inch baking pan in a 350° preheated oven. Sprinkle crumbs over the margarine. Pour the milk evenly over the crumbs. Top with the remaining ingredients. Press down firmly. Bake for 26 to 31 minutes, or until lightly browned. After cooling, cut into bars. Store, loosely covered, at room temperature.
Preheat oven to 350°. Shake flour in Reynolds turkey oven bag 2 inches deep. Add veggies to bag. Remove neck and giblets from turkey. Rinse turkey. Stuff with your favorite stuffing recipe. Brush turkey with oil. Place in bag. Close bag. Tie. Cut 6-inch slits in top. Insert thermometer in thick part of thigh. When thermometer reaches 180°, cook 3 to 4 more hours. Add 1 extra hour for stuffing. Let stand in bag 15 minutes.
Combine crackers and butter; press into pie pan. Bake at 350° for 10 minutes; cool.
Slice steak diagonally into 1/8-inch thick strips. (Steak will slice easier if nearly frozen.) Melt butter in skillet. Add onion and cook until limp. Remove from pan. Add meat to skillet and brown on either side. Return onion to skillet. Dissolve bouillon in water; add to meat, cover and cook about 15 minutes. Add green pepper and mushrooms. Cover and cook 5 minutes. Add salt, pepper and wine; let cook 5 minutes longer.
Spray a 9 x 13-inch pan with Pam. Layer croutons, then ham, then cheese on top. In blender, whip milk, oleo, eggs and mustard until fluffy. Pour egg mixture over layers in pan. Cover with foil. Refrigerate overnight. Bake at 350° for 45 minutes or until inserted knife comes out clean. Let set a few minutes before serving.
Heat oven to 325. Spray Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add pork, onion, and garlic; sprinkle with seasoned salt. Cook 4 to 6 minutes or until pork is browned, stirring occasionally. Add all remaining ingredients except green beans; mix well. Cover. Bake covered at 325 for 1 hour and 30 minutes. Uncover and stir in green beans. Cover and bake an additional 30 to 45 minutes or until pork and vegetables are tender.
Combine onions, ground beef, salt and chili powder in skillet. Cook on low heat until browned. Combine tomatoes and beans in saucepan. Add 3 cups of water to make approximately 8 cups. Add meat mixture. Simmer slowly for 1 hour before serving.
Arrangement on plate: Shreds 4 heads of lettuce. Slice 14 tomatoes into 60 slices. Cut 8 large peppers into 60 rings. Make 60 radish roses. Place the shredded lettuce on plate first. Put the tomato slice on the shredded lettuce. Place an ice cream scoop of tuna salad on top of the tomato. Put some finely chopped egg around the base of the tuna. Put a pepper rings on top of the tuna salad. Garnish with a radish rose.
Melt shortening and add 1 cup warm water. Cool to touch. In a large bowl, mix together all dry ingredients including the yeast. Add cooled liquid and beaten egg to mixture. Mix well. Add more flour, if necessary, until you have a good working consistency. Cover bowl; let rest 10 minutes. Knead for 1 minute. Roll dough out to desired thickness. Cut and place on greased cookie sheet. Cover; let rise until double in size. Bake at 375° for 15 minutes; increase to 425° and bake for 10 minutes. Yields 3 1/2 dozen.
Mix together dry cake mix, oleo (room temperature), 1/3 cup milk and nuts. Press 1/2 of mixture into 9 x 13 x 2-inch pan (metal), greased. Bake 7 minutes at 350°. Melt caramels and 1/3 cup milk. Smear over baked crust. Sprinkle chocolate chips over this. Spread rest of cake mixture on top. Bake 15 to 20 minutes at 350°. Let cool. Refrigerate 30 minutes, then cut into squares.
Unroll crescent rolls. Arrange in pizza pan, sealing edges. Layer sausage, potatoes, onions, peppers and 1/4 cup cheese over rolls. Beat eggs with milk in bowl. Pour over layers. Top with remaining 1/4 cup cheese. Bake at 375° for 20 minutes or until set and crust is brown.
Melt butter and add 1 egg and cake mix. Press into bottom of oblong cake pan. Mix cream cheese, 2 eggs, powdered sugar and vanilla together and pour on top of cake mixture. Bake at 350° for 30 minutes. Sprinkle with powdered sugar.
Heat oil. Add flour; brown on medium heat. Brown slow; stir often. Brown until flour is the color of dark chocolate. Set aside. This is roux; it will still cook. Stir often. In a large heavy pot, add onions, salt, pepper and meat; you may want to use more spices and add 2 1/2 quarts of cold water. Never put roux in hot water; it turns white. Let boil on low heat for 1 hour or until meat is tender. Just before serving, you can add file if you desire.
Mix first 3 ingredients in a heavy pan. Bring to a rolling boil over medium heat. Stir constantly. Boil 5 minutes. Remove from heat (234°). Add remaining ingredients. Stir until well blended, pour into 9 x 13-inch pan. Cool and cut into serving pieces. Makes 3 pounds
Mix all ingredients. Serve as sandwich on bread or bun, or eat as salad on lettuce.
Mix 1 stick of melted oleo and graham cracker crumbs; pat in bottom of 13 x 9-inch pan. Beat 1 stick oleo, eggs and powdered sugar. Beat no less than 15 minutes with electric mixer. Spread over crust. Cover with sliced bananas. Spread drained pineapple over bananas. Cover with Cool Whip. Sprinkle with chopped nuts and cherries.
Preheat oven to 350°. Lightly grease a 13 x 9 baking pan and set aside. In a large mixing bowl, mix together brown sugar and flour. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Remove 1 cup and set aside. To the remaining mixture in a bowl add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared pan. In a small mixing bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over batter. Sprinkle with chocolate chips and coconut and walnuts. Using a long flat spatula, spread topping evenly over the top of batter. Bake bars for 35 minutes or until a skewer inserted in the center comes out clean. Cool pan on wire rack. Cool bars completely before serving. Store in airtight container. Makes 24.
Crust: Remove crescent rolls from can and put all points together in a 10-inch pie plate.
Beat eggs in a large bowl. Add sugar, oil and flavoring; blend well. Sift flour, salt, baking powder and soda together. Alternate with buttermilk. Fold in coconut and nuts. Pour into greased tube pan. Bake 1 1/2 hours at 325°.
Cook bacon until crisp. Drain and set aside. Saute mushrooms in remaining grease; add a little butter if needed. Sprinkle with lemon juice. Add onion, garlic and bread crumbs. Saute over high heat for three more minutes, stirring constantly. Crumble bacon. Add bacon, salt, pepper and parsley. Mix well. Serve hot.
Add oil, flour, eggs, salt, pepper and Angostura Bitters to grated potatoes and 1 grated medium onion. Toss together until well mixed. Then put in a well-greased baking pan and bake at 350° for about one hour or until brown. Score into squares and serve hot.
Saute onion and bell pepper in oil until tender; add bouillon diluted with 1 soup can water, rice and ham. Cover and cook slowly 30 minutes.
Cook frozen broccoli as directed on package and drain. Add all cheese and 1/2 stick oleo; let melt.	Crush the Ritz crackers and put in melted oleo. Pour the broccoli, cheese and oleo in a greased casserole dish. Put the crackers on top of the casserole.	Bake at 350° for 20	or 30 minutes until brown.
Wash and grind apples and cranberries together set in bowl with sugar overnight. Add nuts. Fold in whipped cream. Serve.
Mix cake according to box and add 1/3 cup evaporated milk and 3/4 cup margarine. Pour half of the batter into a 9 x 13-inch buttered pan and bake 15 minutes at 350°.
Mix all ingredients in bowl; mix well. To retain color, place avocado pits in dip and spread mayonnaise over top. (Remove pits before serving.) Serve as soon as possible with corn chips or tortilla chips.
Layer in 9 x 12-inch (3 to 4 inches deep) pan: lettuce, celery, onion, water chestnuts and frozen peas. Spread mayonnaise over top like icing. Sprinkle 1 tablespoon sugar over mayonnaise, then sprinkle 1/4 cup Parmesan cheese. Cover tightly. Refrigerate overnight. Just before serving, chop 3 hard-boiled eggs and sprinkle eggs and bacon over top. Salt and pepper to taste.
Mix all dry ingredients together. Mix all liquid together. Mix just enough to be moist; don't overmix. Bake at 425° for 25 minutes.
Preheat oven to 375°. In large bowl, combine Ricotta, 1/2 cup Mozzarella and parsley flakes; mix well. Stuff mixture into uncooked manicotti shells. In large, rectangular baking pan, lightly cover the bottom of pan with sauce. Line stuffed shells in pan. Cover shells generously with remainder of sauce. Lightly sprinkle with Parmesan. Top heavily with Mozzarella cheese. Cover pan with foil and bake 45 minutes.
Heat blackberries and sugar. Pour in pan with dough ready. Put dough over berries. Cook at 400° for 20 to 25 minutes. Cook in a 12 x 7 1/2 x 2-inch pan.
Mix well all ingredients. Add the chicken breasts (halved), coating each piece well. Marinate overnight in covered dish in refrigerator.
Combine the lemon juice, pineapple juice, cherry juice and orange juice concentrate. Stir until the concentrate melts. Pour the mixture over ice in a punch bowl. Pour in ginger ale; stir gently. Garnish with the maraschino cherries and orange slices. Makes about 25 punch cup or 12 (8 ounce) servings.
Wash and scrub potatoes; cut lengthwise into 8 pieces each. Coat with melted margarine. Sprinkle with seasoning. Place in ovenproof pan large enough to accommodate all potatoes. Bake at 400° for 30 to 40 minutes or until done.
Flatten crescent rolls in pie pan to make crust. Sprinkle with cashews and set aside. Saute zucchini lightly in margarine or butter. Season with salt, pepper, garlic salt and pinch of dill weed. Beat eggs. Pour zucchini mixture over cashews in pie pan. Add beaten eggs and top with cheese. Bake at 350° for 40 minutes.
Sprinkle rice in baking dish. Brown pork chops and lay on rice. Mix mushroom soup and 1 can water. Pour over pork chops and rice. Sprinkle dry onion soup on top. Cover and bake for 1 hour and 15 minutes at 350°.
Mix cooked sweet potatoes, sugar, salt, eggs, margarine, milk and vanilla; put into casserole dish. Next, for the topping mix brown sugar, nuts and plain flour together; apply on top. Bake at 350° for 30 to 35 minutes.
Melt the butter in a 12 x 16-inch pan. Mix the milk and eggs thoroughly with a beater. Add the sugar, salt and flour. Pour this mixture over the melted butter. Bake in 450° oven for 20 to 30 minutes. Serve with maple syrup, jelly or butter.
Boil peppers, vinegar and sugar briskly 3 to 5 minutes. Add 1 bottle Certo; boil briskly for 2 to 3 minutes. Set, cool, skim, put in jars and seal. Add green coloring.
Mix all together and cook for 30 to 35 minutes. More water may be added, if desired.
Cut bacon in cubes; brown until crisp. Add corn and simmer. Drain and flake tuna into corn mixture. Simmer for 5 or 10 minutes. Season to taste.
Combine first 4 ingredients in 2 1/2-quart casserole dish. Microwave at High 11 to 13 minutes. Stir well at 4 minute intervals. Add remaining ingredients and stir until melted. Pour into buttered 13 x 9-inch dish. Chill at least 2 hours. Cut into 1-inch squares to serve. Yield: 9 dozen 1-inch squares.
Brown meat; drain grease. Add 3/4 cup water, taco seasoning and kidney beans. Cook about 10 minutes on medium heat. Turn off heat and allow to cool.
Mix together the cheese, sugar and butter and set aside. Grease and flour a 13 x 9-inch pan. Sprinkle 1 cup nuts and 1 cup coconut in bottom of pan. On top of nuts and coconut, spread the cake mix mixture, then spoon the cream cheese mixture on top of cake mix. Bake approximately 40 minutes at 350°.
Cook linguine according to package directions. Drain and keep warm. Heat oil in skillet over medium heat until hot. Saute garlic for 15 seconds or so. Add chopped onion and sliced zucchini, stir fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Heat 1-2 minutes, stirring gently until heated through. Remove from heat, stir in pasta. Sprinkle Parmesan cheese on top before serving.
Mix cake mix, yeast and 4 cups flour in large bowl. Add hot water; mix well, then add another cup of flour. Let rise until double. Knead and form into rolls. Roll in butter, sugar and cinnamon. Bake at 400° for about 12 minutes until done.
Salt and pepper pork chops; brown in skillet on both sides. Layer sliced potatoes in 13x9 baking dish, then sliced onions, top with browned pork chops. Mix mushroom soup and milk together, pour over layered mixture. Bake covered in 375° oven for 45 minutes, or until potatoes are done. Remove cover last 10 minutes to brown top.
Mix together the first 3 ingredients and pat firmly into a 9 x 13 x 2 cake pan.
You need a pot large enough for collards and ham. Put about 1/2 full of water. Cook for 2 1/2 hours or until tender, then place potatoes in pot and cook for 30 minutes. Drain and cut up collards. You may use some bacon drippings on the collards.
Stir cake mix and pie filling together. Will be thick. Combine egg, vanilla, oil and nuts. Add to cake mix. Blend well. Place in a greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes. Cool and serve.
Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar and half the flour; add salt. Beat with spoon until smooth. Add egg and shortening. Beat in rest of flour until smooth. Scrape down sides of bowl; cover. Let rise in a warm place until double in bulk, about 30 minutes. Stir down dough; spoon into 12 large greased muffin cups, filling each 1/2 full. Again, let rise until dough reaches top of muffin cups, 20 to 30 minutes. Bake at 400° for 15 minutes or until done.
Mix and roll out on a slightly floured board. Cut in small pieces and drop in broth. If broth isn't rich enough, butter may be added to taste. This basic dough may be used with potatoes, tomatoes or, for an economical meal, a can of cream of chicken soup.
Put all in blender; blend to powder. Careful when you first start blender. Start slowly, then store in a covered container at room temperature. To use, put approximately two rounded teaspoons in boiling water. Enjoy one of mom's favorite drinks.
Combine the chicken, onion, potato chips and almonds; set aside. Mix the mayonnaise, chicken soup, lemon juice and Worcestershire sauce. Add the chicken mixture; put in a baking dish and bake at 350° for 25 minutes.
Drain tomatoes, save liquid and add water to make 1 1/3 cups. Saute celery, onion, pepper in butter. Add raw shrimp. Cook until pink. Add liquid, tomatoes, sugar and salt, etc. Cover and simmer 3 minutes. Stir in rice. Cover and simmer 5 minutes.
Pour dressing over tomatoes, cucumbers, mushrooms and meat. Cover and marinate in refrigerator several hours or overnight. Drain. Combine sour cream, cheese and onion; toss with noodles. Top noodles with vegetable mixture. Sprinkle with additional cheese, if desired. Serves 4.
Scrub beets and remove tops. Cook beets; submerge in water until tender. Drain and reserve beet juice. Remove skins and cut beets into desired chunks. Combine vinegar, juice, sugar and spices. Bring to boil. Remove spices. Add beef chunks and bring to boil. Pour into hot sterilized jars and seal. You can freeze this mixture.