HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together (no particular order). Mixture will be very thick. Pour into greased loaf pan. Bake at 325° for about an hour, more or less.
Cream sugar and butter. Add eggs and jam. Combine flour and spices, leaving out a small amount of flour to coat raisins and nuts. Mix batter, dry ingredients, buttermilk and soda. Add raisins and nuts that have been coated in flour. Pour in 3 greased and floured cake pans. Bake for 35 minutes at 325°. Cool and ice.
Melt marshmallows, Hershey bars and milk over low heat. Cool and add 1 carton Cool Whip. Chill 4 hours and top with remaining Cool Whip.
Dissolve yeast in warm water. Stir in other ingredients. Spoon into greased muffin tins. Bake in a 350° oven for about 12 minutes. Dough may be refrigerated and used as needed.
Mix flour, pecans, sugar, baking powder and oats in bowl. Cream butter into mixture; batter will be crumbly. Spray baking dish with Pam and press mixture on bottom of dish. Use only half of the mixture. Spread pie filling on top of that. Then spread remaining flour mixture over pie filling. Bake 12 minutes at 350°. Let cool, then cut into bars.
Spray Pam or oil into muffin tins. Spread biscuits in muffin tins. Brown hamburger; drain. Add onion and sauce; mix well. Put meat mixture in biscuit cups. Then put cheese on top. Bake until biscuit is brown and cheese melted at 375° to 400° for 10 to 12 minutes.
Cream butter and sugar. Add well-beaten eggs. Add 2 cups flour, spice, soda and applesauce. Mix well. Sift remaining 2 cups flour over raisins, nuts and gumdrops.
Combine crumbs and oleo. Set 15 minutes. Beat together eggs, cream cheese, powdered sugar and oleo. Pour over crust. Add 5 to 6 sliced bananas. Over that, pour drained pineapple. Top with whipped cream. Put cherries and nuts on top. (If don't have cream cheese, may use 2 sticks butter.)
Slice ends from cucumbers and cut into spears. Cover cucumbers with boiling water, let stand 2 hours. Drain and pack into hot sterilized jars, leaving 1/4 inch head space. Bring remaining ingredients to a boil. Pour hot liquid over cucumbers leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield about 10 half pints.
Multiply by number of people you want to serve. Beat eggs with water and salt. Have pan hot and buttered. Pour in eggs; when barely set sprinkle on cheese and other ingredients. Fold over and serve.
Cut lard in half. Using one half in a large bowl, cut it up in small pieces. Store the remaining half in refrigerator. Pour boiling water over the lard and stir until mixture is a creamy mass. Add salt and sugar. Stir. Sift flour with baking powder and stir into the mixture. Mix well with 2 knives in a crosscutting motion until completely blended. Roll mass into 1 large ball. Wrap in wax paper and put in the refrigerator to cool. Cut ball in half. Make 9-inch pie crust (2-crust pie). Refrigerate other half. This will keep 1 week or more.
Slice bread loaf partly through diagonally in both directions making little diamonds. Stuff slices of cheese in openings. Place loaf on foil on cookie sheet. Mix remaining ingredients and pour mixture over bread. Seal foil tightly around loaf. Bake at 350° for 45 to 60 minutes. Check several times to be sure bottom is not browning too quickly.
Cream shortening and butter; add sugar, milk, flour and vanilla. Beat 10 to 15 minutes until sugar is dissolved.
Drain peaches, saving 1 cup juice for jello. Heat juice; add to jello and cool. Cream together cream cheese and peaches with mixer. Add Cool Whip to jello and fold together or beat slowly with mixer. Chill.
Mix all of the above ingredients in a large saucepan. Bring to a boil over medium heat. Cover; reduce heat to low and simmer, stirring occasionally, for 15 minutes. (If not using immediately, cool somewhat, transfer to a container with cover and refrigerate.) Use as a barbecue sauce for chicken or ribs. Makes about 1 quart.
Cut potatoes lengthwise into wedges. Brush with Miracle Whip. Season with onion salt and pepper. Place in 15 x 10 x 1-inch pan. Bake in preheated oven at 375° for 50 minutes or until tender and golden brown. Serve with Parma Dip if you wish.
Bring water to boil in large pot with salt. Add beef shanks and sausage (cut sausage into 1 1/2 to 2-inch chunks). Lower heat and simmer about 2 hours.
Preheat oven to 350°. Melt butter in microwave 1 minute. Stir in brown sugar, egg and vanilla. Add remaining ingredients. Spread in greased 13 x 9-inch pan. Bake 25 minutes. Cut into 2-inch squares while warm. Cool before removing from pan. Makes 32 brownies.
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. (I wrap this in plastic wrap.) Refrigerate for at least 1 hour. Roll cheese ball in pecans. Serve with graham crackers.
Brown hamburger and onion. Add all the other ingredients and simmer for 1 hour. Stir occasionally.
Combine sugar and syrup in a medium saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and add peanut butter, stirring until mixture is smooth. Stir in cereal.
Combine spaghetti, butter or margarine, Parmesan cheese and eggs. Press into a buttered casserole dish. Spread cottage cheese over spaghetti crust. Combine spaghetti sauce and ground beef. Spread over cottage cheese. Bake uncovered at 350° for 1/2 hour. Sprinkle with Mozzarella cheese. Bake for 5 minutes more. Let stand 5 minutes before cutting.
Stir Cool Whip and Jell-O in large bowl. Add cottage cheese, oranges and pineapple, stirring well.
Mix milk and flour. Cook on low heat, stirring frequently until consistency of oatmeal. Cool well in refrigerator. Cream 1 cup butter and 1 cup sugar until light, lemon-yellow color. Add vanilla and cooled milk mixture. Mixture has to be cooled or you will ruin frosting. Makes enough to frost a 4 layer cake.
Mix altogether except bread. Cut bread into fourths, square or triangles. Trim off crust. Spread mixture on bread and deep fry shrimp side down first, then turn over and cook until brown.
Prepare German chocolate cake mix as directed; adding 1/3 cup evaporated milk and 1/2 stick butter. Pour 1/2 of the batter into a greased pan and bake at 350° until done. While baking; combine the remaining ingredients except the leftover batter, chocolate chips and pecans; melt slowly over low heat. Pour over cake and sprinkle the chocolate chips and pecans over this. Pour remaining batter and bake again 15 minutes.
Mix sugar, flour, salt and spices. Beat egg yolks. Add milk and stir into first mixture. Cook slowly until thick, stirring constantly. Add pumpkin and butter. Top with meringue made of three egg whites and nine teaspoons sugar. Bake at 325° for 20 minutes or until top is brown.
Pack apples in jars. Combine remaining ingredients except water and lemon juice; stir in water and cook until thickened and bubbly. Add lemon juice; pour over apples and seal. Cold pack for 20 minutes.
Beat egg whites until frothy. Add cream of tartar and sugar. Beat until very stiff; add vanilla. (Now no more electric mixer.) You add crackers and mix by hand. Add nuts. Put in greased 9 x 9-inch pan. Bake in 350° oven 30 to 35 minutes or until light beige. Cool.
Mix all the vegetables together. Add the remaining ingredients. Mix well. Pimento can be added for color. Refrigerate. The longer it stands the better.
Combine cream cheese and whipped topping in a mixing bowl and beat until smooth. Sprinkle with gelatin; mix well. Fold in strawberries and pineapple gently. Spoon into parfait glasses. Chill until serving time. Garnish with whole strawberries.
Sift flour and baking powder, 2 or 3 times. Beat egg whites until stiff. Mix flour and milk alternately. Bake in layers.
Mix green chilies, Milnot and soups together for sauce. Brown flour tortillas, put chicken mixed with the sauce into the tortillas. Bake at 350° for 30 to 40 minutes or until cheese is bubbly.
Combine cranberries, orange and sugar. Cover and chill 1 hour. Dissolve gelatin in water. Gently stir in cranberry mixture, pineapple, pecans and celery. Spoon mixture into 5-cup mold and chill until firm. Unmold on lettuce lined serving plate. Yields 8 servings.
In a large frying pan, combine roast beef, onion and Worcestershire. Cook until roast beef begins to wrinkle and onions are tender. Mix together mayonnaise and horseradish in separate bowl. Put meat, cheese and mayonnaise mixture on a hoagie roll and microwave for about 15 seconds.
Boil ribs in a pot of water with the ginger for 1 hour. Combine rest of ingredients to make the sauce. After boiling the ribs, marinate for 1 hour in the sauce. Barbecue over charcoal or oven broil until brown.
Mix cake mix and bake according to package directions in the form of a sheet cake. Cool completely and then cut in small cubes. Mix both boxes of pudding according to directions on package. In a large bowl layer: 1/2 of the cake, 1/2 the pudding, 1/2 the Cool Whip, 1/2 the Skor bars. Repeat layers, ending with crumbled candy. Chill for at least 4 hours. Makes 12 or more servings.
Combine all ingredients. Mix well. Spoon mixture into a shallow dish or 9-inch pie pan. Bake in a preheated 375° oven for 15 to 20 minutes. Spread on crackers.
Mix all ingredients and pour into 2 (8-inch) unbaked pie shells. Bake at 350° for 35 minutes or until done.
In an 8-inch, nonstick saute pan, cook vegetables in butter until soft. Add eggs and cook over medium heat until omelet style, stirring gently until eggs begin to set. Flip omelet and continue cooking, but no longer than two minutes. Add cheese and salsa. Fold in half and remove from pan.
Heat oven to 350°. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded measuring tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet. Cool on wire rack. Makes about 3 1/2 dozen cookies.
Add yeast to hot water, milk and sugar. Let rise. Add the rest of ingredients. Knead well; let rise. Knead down and let rise again. I make rolls with cinnamon, sugar, butter and nuts or poppy seed. Let rise again and bake at 350° until done.
Combine all ingredients except cheese, potato chips and almonds. Place in a large rectangular baking dish. Let stand overnight in refrigerator. Top with cheese mixture and bake at 400° for 20 to 25 minutes. Serves 8.
Cook potatoes and onion in 2 cups of water until tender. Add other ingredients and bring to a boil; simmer 30 to 40 minutes. Serve hot with saltines. Makes about 1 gallon.
Mix all ingredients together. Flour and grease tube pan. Pour into pan and bake at 350° for 1 to 1 1/2 hours. For cupcake size, bake 15 to 20 minutes; loaf size, bake 1 hour.
Combine all ingredients in a 2-quart microwavable casserole dish or bowl. Cover with top or plastic wrap. Cook for 5 minutes on High, then 12 minutes on Medium (50% power). Remove and let stand 3 to 5 minutes. Flake with a fork before serving.
In large bowl, put 1/2 cup warm (not hot) water, yeast and sugar. Stir until dissolved well. In medium saucepan, melt butter or margarine. Pour in cold milk. Add salt. When melted mixture is lukewarm, pour into yeast mixture. Add eggs and about 3 1/2 cups unsifted flour. Stir until lumps dissolve. Add about 3 1/2 cups of flour; stir well. Knead well. Let rise in bowl for about 1 hour; stir down.* Roll on a large floured space into the largest rectangle possible. Spread completely with softened butter or margarine. Sprinkle with box of light brown sugar and sprinkle heavily with cinnamon. Across one long end, place the broken nuts. Start with nut side and roll like a jelly roll. Seal edges very well.
Grind squash. Grind onions. Cover with salt. Let stand 30 minutes. Drain; add vinegar, sugar, dry mustard, turmeric and pepper. Cut up red and green peppers. Cook 30 minutes. Yields 5 to 7 pints.
Mix together with 3 tablespoons wine vinegar and 6 tablespoons Crisco oil. Let marinate overnight. Serve with chips.
Combine cherry pie filling, coconut and flavoring. In a separate bowl, beat cream cheese until fluffy. Add sugar to whipped cream and fold into whipped cream cheese. Make sure cream cheese is well blended or it will be lumpy. Fold into cherry mixture. Pour into graham cracker crust and chill until firm. Freezes well. Serves 6 to 8.
Mix together the margarine, milk, baking powder, sugar and flour to make a dough, then spread it in a greased, deep baking dish. Pour the berries and boiling water over the dough and bake it at 400° until the cake is done.
Saute green pepper and onions until tender. Add tomatoes and corn. Mix well. Cook 5 minutes. Add sugar, parsley flakes and chili seasoning. Simmer 5 minutes more. Makes 3/4 cup.
Beat eggs, oil and vanilla thoroughly in mixer. Sift flour, salt, sugar and soda in separate bowl. Add egg and oil mixture and stir with spoon until well mixed. Add buttermilk, then add apples and nuts. Stir until all ingredients are evenly mixed. Bake at 350° for 40 minutes in large flat pan or 1 hour and 20 minutes in tube pan.
Drain beans. Place all ingredients in food processor. Process until smooth. Serve pretzels or fat-free chips or crackers. Makes 2 cups.
Put hash browns in casserole dish. Cook 20 minutes in 350° oven. Mix melted Velveeta cheese, Hellmann's mayonnaise and pimento. Pour mixture over potatoes and cook 1 additional hour.
Cut chicken breasts in half lengthwise; separate thighs from legs. The chicken pieces should be all about the same size, for even cooking. Combine flour, salt and pepper. Roll chicken pieces in flour and shake off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs into chicken. Gently shake off excess. Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250°. Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken warm while frying remaining batches.
Combine beaten eggs, sugar, vanilla and margarine in a double boiler. Cook over boiling water until margarine melts. When margarine has melted, continue to cook over boiling water for 10 minutes (time is important), stirring occasionally. Remove from heat and stir in graham cracker crumbs. Cool for 5 to 10 minutes, then add marshmallows.
Mix stuffing, margarine and water together lightly. Put half of mixture in a buttered 9 x 13-inch loaf pan. Mix chicken, onion, green onion tops, celery, mayonnaise and salt thoroughly. Spread in casserole over bread mixture. Top with remaining bread mixture.
Mix all ingredients (except zucchini) well with a fork. Wash zucchini, slice them while wet and flour them. Put 1 or 2 zucchini slices in egg mixture at a time. Cover them completely with egg mixture.
Mix all ingredients together and pour into unbaked pie shell. Bake in a 425° oven for 10 minutes, then reduce heat to 350° and bake 25 to 30 minutes longer. Nuts will rise to form top crust.
Mix well with electric mixer. Roll into small balls. Roll in 4x sugar. Bake on greased cookie sheet at 350° for 11 minutes. Makes 3 to 4 dozen.
Mix sugar, oil and eggs together. Add pumpkin, then dry ingredients, then water, stirring just until mixed. Add raisins and nuts. Bake in two greased loaf pans. Bake at 350° for 1 hour or until done.
Have cheese at room temperature. Chop green onions fine, including some of the green ends. Shred or grate the beef; save some to roll the ball in. Put rest with ingredients. Shape into ball; roll in remaining beef and refrigerate. This is nice for Christmas.
Mix all ingredients by hand and place in a tube pan. Bake for 1 1/2 hours at 350°.
In large saucepan, cook bacon over medium-high heat until crisp. Remove bacon from pan; drain on paper towel. Add onion, carrots, celery and garlic to bacon drippings in pan. Cook over medium-high heat, stirring occasionally, 7 minutes or until vegetables are crisp-tender. Add chicken broth, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes. Add macaroni and parsley. Cover; cook 10 minutes. Crumble bacon over soup and serve.
Line a 9 x 13-inch dish with sliced bananas. Mix remaining ingredients and pour over bananas. Let set until jelled.
Place all ingredients in pot; cook slow for 1 to 1 1/2 hours until carrots and potatoes are done. One cup contains 55 calories, 1 g fat and 0 cholesterol.
In large mixer bowl, beat egg yolks until thick and lemon-colored. Gradually beat in sweetened condensed milk, salt, vanilla and milk. In small bowl, beat egg whites to very soft peaks and gently fold into milk mixture. Stir in bourbon or brandy (chill). Garnish with nutmeg. Refrigerate leftovers.
At least an hour ahead, combine the first five ingredients and refrigerate. Can be done the day ahead to allow the flavors to blend. To serve: Cook pasta according to directions until al dente. Drain. Toss with cold tomato mixture. Top with grated cheese. Serve immediately.
Mix sugar, vinegar and oil together until sugar dissolves. Combine sauerkraut and vegetables in large container. Pour dressing over vegetables, cover and refrigerate. Serve well chilled.
Melt 1/4 stick margarine in baking casserole dish. Mix in soup, water and rice. Mix well. Saute onion and bell pepper in remaining margarine. Mix all remaining ingredients and top with cheese. Bake at 350° for 15 minutes or until rice is tender. Broil until slightly brown on top.
Melt butter and mix with cracker crumbs. Spread on bottom of 9 x 12-inch pan. Sprinkle over coconut then chocolate chips and butterscotch chips. Spoon over Eagle Brand milk and bake at 300° for 25 minutes.
DAY 1: Wash cucumbers and place in gallon jar or crock. Cover with boiling water. Let stand 24 hours. DAY 2: Drain; cover with boiling water. Repeat for days 3 and 4. DAY 5: Cut cucumbers into 1/4 inch slices. Boil vinegar, sugar, salt and spices (which have been put into a cheesecloth bag) together for 5 minutes. Pour over slices and let stand 24 hours. DAY 6: Drain syrup into sauce pan and bring to boil. Pour over slices. DAY 7: Repeat day 6. DAY 8: Drain and heat syrup and spice bag to a boil. Add cucumber slices and bring to a boil again. Pack in clean sterile jars and seal with new lids.
Combine first three ingredients, mix well. Separate eggs. Beat yolks. Add milk gradually to yolks. Add to first mixture. Pour into pie pan lined with pastry. Bake at 375° for 30 minutes. Add meringue made of the two egg whites and 4 tablespoons sugar, beaten until stiff. Reduce heat to 350°. Brown meringue lightly.
Cube chicken into bite size pieces. Marinate 30 mins. in lemon juice. Coat with above breading and fry until golden brown.
Combine sugar and egg white and beat until mixture stands in peaks. Fold in berries. Delicious on angel food cake or pound cake.
Place oil in frying pan over medium heat and spread so it covers the surface. Add ground meat and onion until meat is brown. Stir often to keep meat from sticking. Add rest of the ingredients to pan. Stir and bring to a boil. Cover and simmer slowly for 1 hour. Serves 4.
Melt chips and add nuts and noodles. Drop by spoon onto cookie sheet and chill.
Combine sugar, salt, water, margarine, onion and squash. Boil until water has all boiled out. Put into baking dish. Add milk and cheese. Put cracker crumbs on top and margarine. Bake at 350° for 30 minutes.
Mix all together and roll into small balls. Bake at 400° approximately 12 minutes or until browned. These freeze well and may be taken straight from freezer and baked.
Mix together. Batter will be lumpy. Bake 15 to 20 minutes at 400°. Makes 16.
Sliver meat in 2 x 1/4-inch pieces; soak in soy sauce (even overnight). In skillet, saute onion and green pepper in oil until tender. Add meat and brown. Add tomatoes, salt and pepper. Let simmer 1 hour. Make paste with cornstarch and water; add to skillet. Let simmer 15 minutes more. Serve over rice or noodles. Serves 6.
Mix all ingredients together until smooth. Bake in greased Pyrex baking pan. Bake about 30 to 35 minutes in 350° oven. Frost with desired icing.
Mix dressing ingredients in a jar. Shake well. Toss with salad ingredients just before serving.
Sprinkle dry gelatin over cottage cheese and mix. Add crushed pineapple and fold in topping. Chill until stiff. Serves 8 to 9 people.
Cook sugar, milk, margarine and cocoa. When	mixture reaches a rolling boil, add peanut butter. Remove from heat. Add pecans and vanilla, then stir in oats. When well blended, drop by teaspoonful on wax paper.
Pour boiling water over chocolate squares in bowl. Let stand until cool. Cream butter and vanilla. Add brown sugar and blend well. Add eggs, one at a time, beating well after each addition. Spoon flour into measuring cup. Level and pour onto a square of waxed paper. Add soda and salt to flour and stir to blend. Stir dry ingredients into creamed mixture; mix well. Pour into greased and waxed paper lined 9 x 5 x 3-inch aluminum loaf pan. Bake at 325° for 1 hour and 15 minutes or until cake pulls away from pan. Cool; frost if desired.
Preheat oven to 400°. Cream shortening and sugar. Add eggs and mix well. Sift together flour, cream of tartar and baking soda; add to creamed mixture, mixing well. Combine 2 tablespoons sugar and cinnamon in a shallow bowl. Roll dough into balls the size of walnuts. Roll balls in cinnamon-sugar mixture. Place 2-inches apart on ungreased baking sheet. Bake at 400° for 8 to 10 minutes or until lightly browned.
Empty cream of chicken or mushroom soup and milk into a 2-quart casserole. Add tuna or crab meat, nuts, celery and onion. Mix well and season to taste with salt and pepper. Add about 3/4 of the can of chow mein noodles to the mixture and mix again. Dot with butter and cover with remaining noodles. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Brown the hamburger and drain off fat. Mix all ingredients in a large casserole dish and bake 1 to 1 1/2 hours at 350°. This tastes great with warm biscuits!
Part 1: Combine first 4 ingredients in a pan. Bring to a full boil and boil for 6 minutes. Stir in bag of chocolate bits, marshmallows and vanilla. Beat until stiff by hand or mixer. Spread into buttered 9 x 13-inch pan. Refrigerate.
Cook chicken until lightly browned in a large skillet. Add onion after chicken is done. Add soups and tomatoes. Add cheese. Add spaghetti to mixture. Meal is ready with salad and bread.
Mix all together and bring to a boil. Add cucumbers or beets and bring to boil again. Fill hot jars and seal. I use this for beets. You may add a little extra sugar if you like a sweeter solution. If using cucumbers, be sure to use only the tiny ones.
Thaw spinach and squeeze dry. Mix soup, sour cream and mayonnaise and stir in the spinach. Green onions may be added and 1 can water chestnuts. Serve as a dip for chunks of Hawaiian bread.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix cake mix, 1 egg and oil until crumbly. Press in bottom of pan. Bake for 20 minutes. In a large mixing bowl, beat remaining eggs, syrup, sugar and butter until blended. Stir in pecans. Pour nut mixture over cake mix mixture. Bake for 45 minutes or until set. Cool completely; cut into squares.
Cream shortening, sugar and eggs. Add sour milk to which soda has been added. Mix well. Add sifted flour and mix well again. Fold in mashed bananas and chopped pecans. Turn batter into 2 loaf pans and bake at 325° for 1 1/2 hours.
Melt butter. Add garlic, mustard and Worcestershire. Dip chicken in butter mixture, then roll in bread crumb mixture. Line chicken breasts in 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Baste with butter mixture occasionally. Pan should be covered.
Heat oven to 450°. Grease and flour rectangular pan. Beat cake mix (dry). Add peanut butter, water and eggs in a large bowl on low speed 30 seconds. Beat on medium speed for 2 minutes. Continue as directed in Step 4. Bake 35 to 40 minutes, or until cake springs back when touched in center. Cool completely. Mix frosting and 1/2 cup of peanut butter. Spread over top of cake. Sprinkle with peanuts.