HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients, including the nuts. Mix well in bowl, add liquids that have been mixed together. Bake at 350° for 1 hour. Makes 3 one-pound loaves or 6 small loaves (if baked in tin cans, 1 pound coffee cans, fill only 2/3 full).
Mix all ingredients lightly. Pour in greased baking pan. Bake 1 hour in 375° oven or until squash is tender.
Cook and peel shrimp; set aside. Cut scallops in 1/2. Start water boiling for pasta. Mix pesto, sun-dried tomatoes and wine cooler in frying pan; heat thoroughly. Add scallops and cook until almost done. Add shrimp until hot. Cook pasta and drain; put back in same pan. Pour shrimp and scallop mixture into pasta; mix up, heat and serve. Makes 2 to 3 servings.
Blend together sugar, eggs, oil, lemon peel and extract. Sift flour, baking soda, baking powder and spices; add alternately with zucchini. Add nuts.
Cream shortening and	sugar.	Add eggs and molasses. Sift dry ingredients and add	to sugar mixture. Form dough into balls the size of walnuts. Dip one side into granulated sugar. Place sugared side up on cookie sheet, allowing for spread. They will rise and then flatten. Bake 15 minutes in hot 375° oven.
Tear crescent rolls into small pieces, enough to be able to wrap around each Smokie. Bake at 400° for 10 minutes. (There are approximately 50 Smokies in a package.)
Peel and slice, 1/2-inch thick, the eggplant. Dip in milk, then in bread crumbs. Fry in oil until golden brown. Meanwhile, slice 1 zucchini 1/2-inch and arrange on bottom of 9 x 13-inch baking dish. Top with browned 1/3 eggplant, 1/3 cheese and 1/3 sauce. Layer zucchini, eggplant sauce and cheese until gone. Top with Parmesan cheese crumb mixture. Bake at 325° for 40 minutes, covered and 15 minutes, uncovered. Serve with French bread, garlic bread and/or cooked fettuccini.
Mix Jell-O in 2 cups hot water. Add pineapple and blueberry and let congeal.
Combine chocolate, 1/2 cup milk, well beaten egg and 2/3 cup sugar in saucepan; cook over low heat until thickened, stirring constantly. Cool. Thoroughly cream shortening, 1 cup sugar and vanilla. Beat in eggs 1 at a time. Sift dry ingredients together; add alternately with 2/3 cup milk. Blend in chocolate mixture. Pour into 2 paper (wax) lined 9 x 1 1/2-inch round pans. Bake in moderate oven, 350°, for 25 to 30 minutes. Frost with Chocolate Satin Frosting.
Mix first 3, then add last 3 ingredients. Cook on medium heat. Stir often until sugar begins to crystallize on pecans. Take from heat. Stir until well coated. Spread on wax paper until cool.
In a large saucepan, combine shortening, beef, green pepper and onion. Cook until lightly brown, stirring occasionally to break up meat. Add soup, catsup, salt, pepper and water. Mix well.
Cut unpared potatoes into 1/4-inch slices. Put them into a buttered 13 x 9-inch baking dish. Mix the butter and oil together and brush the slices with it. Sprinkle with garlic, salt and thyme. Bake in a 400° oven for about 45 minutes, or until the potatoes are browned on edges. Serves 4.
Prepare and cook sweet potatoes (whole). Combine brown sugar, cashews, ginger and 1/2 teaspoon salt. Drain peaches well. In a 10 x 6 x 2-inch baking dish, layer half each of sweet potatoes, peaches and brown sugar mixture. Repeat layers. Dot with butter. Bake, covered, in 350° oven for 30 minutes. Uncover, bake another 10 minutes. Top with brown sugar mixture after baking. Serves 6.
Pour milk in a large bowl. Add pudding mix. Beat with a wire whisk for 1 to 2 minutes or until well blended. Refrigerate 1 hour.
Cut Provolone, salami, pepperoni and tomatoes into 1/2-inch chunks. Mix all ingredients. Refrigerate at least 2 hours before serving.
Mix together and form into balls. Put in casserole and pour tomato soup over top. Bake at 325° for 1 1/2 hours.
Brown 4 to 6 pork chops in Crisco and drain. While browning chops, mix in saucepan the tomato sauce, mushroom pieces, garlic, onion and other spices.
Beat egg whites and add 6 teaspoons of sugar and put in refrigerator. Beat yellow of eggs, shortening, butter and sugar for 20 minutes, then add flour and milk alternately. Fold in egg whites and put in a tube pan. Bake at 325° for 1 hour and 15 minutes.
Drain corn and add diced vegetables. Combine sugar, oil, vinegar, salt and pepper and pour over vegetables. Store in covered container and refrigerate overnight. Drain and serve. Keeps well for several days.
Measure peanut butter into a large bowl. Add honey. Stir in powdered milk a little at a time. As mixture becomes stiff, use clean hands to make it into a pliable dough. Mold into shapes or roll with a rolling pin and cut with cookie cutters. Decorate, then eat!
Cream together butter and brown sugar. Mix in egg and buttermilk. Mix together oats, flour, baking powder, salt and allspice; add to creamed mixture. Stir in bananas. Spoon into greased or paper lined muffin pan, filling almost full. Bake at 400° to 425° for 20 to 25 minutes, until golden brown.
Drain peas well. Add other vegetables. Stir in small amount of mayonnaise, salt and pepper. Refrigerate. Very good.
You also need 1 (8-inch) plastic flowerpot or any large container (with high sides).
Rinse chicken; pat dry. Cut off and discard wing tips. Cut each wing at joint to make 2 sections. In a shallow dish, combine flour, garlic salt and lemon-pepper seasoning; coat chicken pieces with flour mixture. Heat oil in a 12-inch skillet. Add coated chicken pieces and cook until brown, turning occasionally. Remove chicken from skillet and arrange pieces in a shallow baking dish. In a medium saucepan, combine the sugar, vinegar, pineapple juice, ketchup and soy sauce; heat to boiling, stirring to dissolve the sugar. Pour over chicken. Bake, uncovered, in a 350° oven for 30 minutes, turning over after 15 minutes.
Grease and flour spring-form pan. Combine flour and 3/4 cup sugar. Cut in margarine with pastry blender to coarse crumbs. Reserve 1 cup. To remaining, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well. Spread over bottom and sides of pan (1/4 inch on sides).
Cook noodles according to package directions. Brown ground beef, garlic and onion. Drain grease. Add parsley, basil, salt, oregano, tomatoes and tomato paste. Simmer for 30 minutes. In bowl, mix together cottage cheese, Mozzarella cheese and Parmesan cheese. Place half of the noodles in a 13 x 9-inch casserole dish, then half of the cheese mixture, then half of the meat sauce. Repeat. Cook at 375° for 30 to 45 minutes.
Mix together melted butter and brown sugar; add flour and eggs alternately. Stir in pecans and chocolate chips. Pour into a greased and floured 9x13 baking pan. Bake 40-45 minutes at 300°. Cool and cut in squares to serve.
Boil sweet potatoes until tender. Place in a baking dish. Mix last 4 ingredients and cook until thick. Pour over potatoes.
First Layer: Cut 1 cup oleo into 2 cups flour until crumbly. Add 1 cup chopped nuts. Press into lightly greased 13 x 9-inch pan. Bake for 15 minutes at 350°.
Soak (cut or whole) peppers in ice cold saltwater for 3 hours. Change water often. Boil together oil, sugar and vinegar. Let cool completely. Drain peppers and pack in jars. Pour liquid over peppers. Sprinkle garlic salt and basil over peppers, if desired. Seal.
Cook the broccoli according to package directions; drain well. In a large bowl, combine the broccoli, rice, soup, and butter. Add the Cheez Whiz, reserve a small amount for the top of the casserole. Stir until butter and Cheez Whiz are blended in. Transfer to a greased casserole and top with remaining Cheez Whiz. Bake at 325° for 30 minutes or until the top starts to bubble.
Blend all ingredients except coconut in a large mixing bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until cake springs back when lightly pressed. Do not overbake. Cool in pan 15 minutes, then turn onto cooling rack. When cake is cold, frost. Sprinkle with coconut. Keep refrigerated.
Make the day before so flavor goes through. Heat when you make it. Heat the next day for 1 1/2 to 2 hours, uncovered. It works good in a slow cooker (cook longer).
Slice pound cake. Spread with raspberry jam (like a sandwich). Spread over bottom of a trifle bowl. Sprinkle with sherry or peach Schnapps. Drain peaches. Sprinkle some of the juice over the cake, then spread the fruit over all. Pour the partially set jello over top and let set until firm. Make up 1 envelope of custard; cool and pour over top. Cover with whipped cream or Cool Whip. Decorate top with cherries, slices of kiwi or nuts, as desired.
Heat oven to 325°. Line a 13 x 9 x 2-inch baking pan with foil. Lightly grease foil. In a large bowl, beat margarine and sugar with electric mixer until pale and fluffy. Beat in egg, vanilla and citrus peel. Gradually stir in flour until blended, then chopped fruits. Spread in prepared pan. Bake 30 minutes until set and lightly golden around edges. Cool in pan on wire rack. Sprinkle generously with confectioners sugar. Cut into 2-inch squares. Decorate tops with cherry pieces. Store cookies airtight in cool place up to 2 weeks. Yield: 24 squares.
Bake crust first according to package directions on a pizza pan. Combine sour cream, mayonnaise and Ranch dressing. Spread over cooled baked crust. Sprinkle with grated cheese and add your favorite raw veggies. Don't cook vegetables.
Mix together ingredients. Do not overmix and do not use mixer. Spray bottom (not sides) of 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Soak bread in milk. Mix remaining ingredients and add; mix well. Bake in loaf pan 1 hour at 350°.
Mix strawberry daiquiri, Eagle Brand milk and Cool Whip together real good, then put in crusts and freeze. Take out when needed. Very good.
Combine sugar, cocoa, flour and salt. Add milk, water and butter. Cook over medium flame, stirring until boiling. Cook 5 minutes longer constantly stirring. Cool; stir in vanilla. Keep in refrigerator and use as needed.
Place each cookie 2-inches apart on ungreased cookie sheet. Best to put one cookie sheet at a time in 350° oven. Use ice cream scoop to measure cookies. Bake 10 to 12 minutes. Cool 1 minute on sheet and remove.
Measure warm water into a bowl. Add yeast; stir until dissolved. Add flour; beat. Turn dough onto floured surface; knead until smooth. Roll out onto greased baking sheet. Layer other ingredients on top; bake at 375° until done.
In a 10-inch skillet, cook bread crumbs in the butter or margarine over medium heat until golden brown and crisp. Remove crumbs to mixing bowl. In the same skillet, melt butter or margarine. Add green onions, celery, green pepper and garlic. Cook over medium heat until vegetables are tender. Add vegetables to bread crumbs. Stir chopped shrimp, crab meat, parsley, salt, red pepper and black pepper into bread mixture. Rinse fish and pat dry. To cut a pocket, place flounder on a board, dark side up. Make a slit in the center of fish, cutting lengthwise along backbone. Cut a pocket on both sides of first cut. Stuff fish loosely with bread mixture. Place fish in a greased 15 1/2 x 10 1/2 x 2-inch baking dish. Brush fish with butter. Bake in a 400° oven about 20 minutes or until fish flakes easily with a fork. Transfer fish to a serving platter. Garnish the cooked fish with lime slices and green onion, if desired. Makes 4 servings.
Mix oil, herbs, garlic and dressing mix. Place crackers on cookie sheet. Pour sauce over. Toss to mix 3 or 4 times over an hour or so. Store in tin or Baggie.
Heat oven to 375°. Grease pan, 13 x 9 x 2-inch. Mix butter, sugars and vanilla thoroughly. Beat egg. Blend in flour, soda and salt. Mix in walnuts. Spread in prepared pan. Sprinkle chocolate morsels over top of dough. Place in oven 1 minute. Remove from oven and run knife through dough to marbleize. Return to oven; bake 12 to 14 minutes. Cool. Cut into 2-inch squares. Makes 2 dozen.
In large skillet, brown beef, onions and pepper. Add all ingredients, except cornbread mix and pour into 9 x 12 x 2-inch greased pan. Mix package of cornbread mix as stated on package and pour over top. Bake at 425° until brown.
Combine all ingredients except cracker crumbs, mixing well. Spoon into a lightly greased 10 x 6 x 1 1/2-inch baking pan; sprinkle with cracker crumbs. Bake at 350° for 50 minutes or until done. Makes 6 servings.
Saute onions and celery in skillet with small amount of margarine. Add to chicken, then add cream cheese and mayonnaise to salad consistency. Bake in dish sprayed with Pam. Sprinkle with cheese and potato chips. Bake at 400° for 30 minutes or until top is brown. Serves 6 to 8.
Mix Kool-Aid as instructed on package. Add orange juice, pineapple juice and lemon juice; mix. Add ginger ale before serving.
Have all ingredients at room temperature. In a large mixing bowl, mix all ingredients. Pour into a greased 9 x 12-inch baking dish. Bake at 350° for 1 hour or until a knife comes out clean when inserted in middle of dish. It should be golden brown and bubbly on top. Serves 6.
Mix flour, baking powder, salt and yeast. Cut in margarine. Add egg yolks. Roll into a ball and cut into 4 pieces. Refrigerate 8 hours or overnight.
Preheat oven to 350°. Lightly grease a 12 inch pizza pan. In a large mixer bowl, beat sugar and margarine until creamy. Add egg, water and vanilla. Beat well. In a separate bowl, stir together flour, soda and salt. Add to sugar mixture, beating on low until blended. Stir in peanut butter chips. Spread batter in prepared pan to within 1/2 inch of edge. Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and nuts over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely.
Slice bread diagonally 3/4-inch thick. Place in 10 x 15-inch pan. In bowl, beat eggs and milk plus baking powder and vanilla. Pour slowly over bread, turning to coat. Cover with plastic wrap and put in refrigerator overnight. In morning, place 4 cups frozen blueberries, 1/2 cup sugar and 1 teaspoon cinnamon in greased 9 x 12-inch pan. Place bread, wet side up, on berries. Wedge slices together. Brush top of bread with 2 tablespoons melted butter. Preheat oven to 350°. Bake 20 to 25 minutes or until toast is golden brown and berries are bubbling around the sides. Remove from oven and sift powdered sugar on top. Let stand 5 minutes.
Blend melted butter and chocolate with all other ingredients. Pour into a greased 9-inch pie plate. Bake at 350° for 30 minutes. Serve hot with ice cream. Makes 6 to 8 servings.
Combine chicken, bread crumbs, rice, onion, salt, green pepper and broth. Stir in eggs. Bake in 13 x 9-inch greased cake pan at 325° for 1 hour.
Wash and season chicken. Place in glass dish. Leave uncovered and place in microwave for 25 minutes on High. Place in oven at 350° for 20 to 30 minutes. Serve immediately.
Cook broccoli and rice separately and set aside. Mix remaining ingredients together in large bowl. Add broccoli and rice to mixture. Pour into an ungreased 10-inch square dish. Put additional shredded Cheddar cheese on top if want. Bake at 375° for 45 minutes to 1 hour.
Crust:	Combine crumbs and margarine. Press mixture onto bottom and 1 inch up sides of an 8-inch spring-form pan. Set aside.
Mash potatoes, add butter, milk, salt and rind. With a tablespoon, scoop up about 1/4 cup mixture and shape around marshmallows. Roll each ball in corn flakes.
Beat eggs, sugar salt and vanilla. Don't overbeat. Then slowly add scalded milk while mixing so eggs don't cook. Sprinkle top with nutmeg. Set bowl in pan of warm water. Bake about 1 hour at 350° or until knife comes out clean when inserted in middle.
Prepare cake mix as directed on package in a 9 x 13-inch pan. Cool 15 minutes. Poke holes down through cake with a utility fork.
In saucepan melt butter and cheese. Sift sugar and cocoa together, then add to cheese/butter mixture. Add vanilla and nuts (if desired). Mix well and spread evenly in a greased 9 x 13-inch pan. Cool. Cut into pieces.
Melt butter in heavy skillet. Mix in all vegetables. Add all seasonings, then shrimp. Stir constantly. Cook on low heat for approximately 30 minutes to 1 hour. Serve over fluffy rice.
Mix all meatball ingredients and shape into small balls. Bake at 400° approximately 30 minutes until done. I bake on broiler pan so grease drains.
Boil chicken. Cook rice according to directions on box. Fry sausage in skillet and pour off fat. Combine all ingredients and mix well. Bake in casserole dish at 375° for 30 minutes or until browned on top. A 9 x 13-inch pan is nice, as the casserole cooks faster and the portions aren't too thick.
Wrap each cracker with 1/2 slice of bacon. Bake at 250° for 50 minutes. Store in airtight tin.
Dissolve sugar, citric acid and water and let cool. Add remaining ingredients. May use sweetened or unsweetened juice. Makes 2 gallons, 64 (1/2-cup) servings.
Combine sugars, oil and eggs. Add pumpkin. Sift dry ingredients and add to pumpkin mixture. Add water. Bake in greased and floured 1 pound coffee cans or bread pans. Bake for 1 hour at 350°.
Brown ground beef and onions in skillet. Cook noodles according to package. Drain. Mix all other ingredients in bowl. Add meat and onions. Toss in cooked noodles and put in a 9 x 13-inch baking dish. Sprinkle with bread crumbs. Bake at 350° for 35 to 40 minutes.
Preheat oven to 500°. Place tortillas directly on the rack; heat until crisp (watch them closely, or they will burn). Heat beans in the microwave until hot. Place the hot tortilla on a cookie sheet; spread the beans on the tortilla. Add grated cheese. Place in the oven until the cheese melts. Sprinkle shredded lettuce, tomato, onion and peppers on top. Season with salt, pepper and picante sauce. Enjoy!
Melt together the chocolate and butter. Cool well. Mix together the sugar, eggs, flour, dash of salt and vanilla. Mix together. Stir in the pecans and pour into well buttered 9-inch pie pan. Bake at 350° for 25 minutes. Cool. Top with Cool Whip and serve with shaved chocolate.
Pat dough into pizza pan to resemble pizza crust. Bake at 325° until golden brown. Cool. Beat cream cheese, powdered sugar and Cool Whip until creamy. Spread on cooled crust. Place fruit on pizza in circular pattern so each piece has each fruit.
Boil sugar, Karo and water until thread spins or 250° temperature. Then add peanuts and stir continuously after peanuts are added. Cook until temperature reaches 280°. Take from fire; add butter, salt and soda. Pour onto buttered board to cool.
Stir lemon juice into milk; set aside. Stir together flour, baking powder, soda and salt. Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg and lemon peel; beat well. Add dry ingredients and milk mixture alternately to beaten mixture, beating well after each addition. Drop from a teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 350° for 12 to 14 minutes. Remove at once on a wire rack; brush Lemon Glaze over. Makes 48.
Mix all ingredients and heat slowly. Bring to a boil. Boil slowly for 2 minutes. Remove from heat and beat until cool (or begins to thicken). Spread on cake.
Use your favorite large pot. Be sure it's big enough to prevent boilovers as the candy does need a lot of room to bubble up. Pour into the pot buttermilk, granulated sugar and baking soda. That's it!
Cook first 4 ingredients until tender. Heat iron skillet with tablespoon oil. Add okra mixture and potatoes. Stir and cook until lightly browned. Serves 6 to 8. Ingredients may be adjusted and amounts of potato or okra may vary. This recipe may also be used with squash rather than okra.
Mix ingredients. Patty turkey up and pan-fry. Even great for the grill or oven bake. (Substitute turkey for your usual ground beef.)
Finely chop black olives and 3 Tbsp toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 c chopped toasted walnuts. Serve on French-bread baguette slices that have been brushed with olive oil and toasted in a 350 degree oven until golden. Makes about 1 1/3 cups.
Combine sugar, cornstarch and milk. Put in 2-quart microwave dish and nuke 7 to 8 minutes, until it gets warm. Continue to stop and stir to prevent lumping. Then add your egg yolks. Add vanilla and teaspoon of butter. Then add your bananas. Beat egg whites until stiff. Then add 2 teaspoons of sugar and a teaspoon vanilla. Mix thoroughly. In your pie dish, layer vanilla wafers, banana slices, then pour pie mixture over. Optional: Add more bananas. Then add icing meringue. Cook at 350° until brown.
In a large bowl with an electric mixer, beat together the sugar, the brown sugar, the corn syrup and the butter until the mixture is smooth and creamy. Add the eggs, one at a time, beating well after each addition and stir in the chocolate, the flour and a pinch of salt. Reserve 25 whole nuts. Chop the remaining and stir them into the batter. Pour the batter into a buttered and floured 9-inch baking pan, smoothing the top and arrange the remaining nuts on top. Bake in preheated 350° oven for 30 to 40 minutes or until the batter pulls away slightly from the side. Cool completely before cutting.
Cut tomatoes with 1/4-inch slices. Season with salt and pepper. Dredge with cornmeal. Heat bacon drippings in heavy skillet. Add tomatoes and fry slowly until browned, turning once.
Heat butter in skillet. Beat eggs and water or Pet milk in skillet. Stir with fork until whites cook. Serve with toast, sausage, etc.
Mix and beat together. Pour into greased pie pan. In a 350° oven, bake for 30 minutes. Cut into wedges and serve. It has a magic crust.
In a bowl, beat together cream cheese, margarine and vanilla until light and fluffy. Gradually add 2 cups powdered sugar and beat well. Beat in enough of the remaining powdered sugar to make frosting of spreading consistency. Spread on cake. Cover cake and store in refrigerator.
Wash and scrape carrots. Cut in half lengthwise and crosswise. Place in a baking dish. Mix remaining ingredients. Sprinkle mixture over the carrots, then pour boiling water over all. Cover and bake in a 350° oven for about an hour and a half.
Scald, peel tomatoes; cook 15 minutes. Drain off half the juice. Chop remaining vegetables; add tomatoes; simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture; continue cooking 1 1/2 hours. Remove spices; seal in hot sterilized jars. Makes 6 pints.
Combine and cook until thick corn meal, sugar, salt, shortening and milk. Cool to lukewarm. Add eggs and yeast that has been dissolved in warm water. Beat well. Add flour. Turn out on floured board and knead until smooth and satiny. Let rise 1 to 1 1/2 hours. Shape into rolls. Let rise again until double in bulk. Bake 10 to 12 minutes at 375°.
Sift dry ingredients 3 times; pour in milk, stir. Fold in egg whites and vanilla. Bake at 350° for 20 minutes.
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon. Add to the creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded tsp. onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Immediately remove cookies to wire racks to cool. Yield about 4 dozen.
Combine sugar, oleo and oil; beat well. Add eggs; beat again. Add remaining ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Flatten with a fork. Bake at 375° for about 10 to 12 minutes.
Combine all vegetables with cottage cheese. Season to taste. Top with sour cream; refrigerate.
To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes).
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl combine oil and 1 1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8 x 4 x 2-inch or five 5 x 2 1/2-inch loaf pans about 1/3 full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350° for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves or 5 mini loaves.