HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in one bowl. Beat for 20 minutes, stirring now and then. Put in greased and floured tube pan. Do not preheat oven. Put in cold oven and bake at 350° for 40 to 45 minutes or test with toothpick for doneness. You can sprinkle 10x sugar on top if desired.
Preheat oven to 350°. Butter a 3-quart casserole dish. In a large bowl, combine corn and carrots. Add the remaining ingredients. Mix well and pour into the prepared casserole. Set dish in a baking pan and add enough boiling water to come halfway up the side. Bake the pudding about 1 hour, until custard is set, but still jiggly in center (a knife inserted at the side of the pudding should come out clean). Remove dish from water and cool at least 10 minutes before serving. Yields 8 servings.
Cook pasta according to package directions, omitting salt in cooking water. Drain and return pasta to pan.
Slice pickles. Let stand in salt water overnight; drain. Heat in 1 pint vinegar and 1 pint water until they turn yellow. Drain. Pack in jars. Boil last 4 ingredients for 4 minutes, then pour over the pickles in jar and seal.
Thaw strawberries. Drain 1 1/2 cups juice. Bring juice to boil. Add jello that has been prepared with 2 cups water. Drain pineapple and mash bananas. Add fruit to jello.
Mix jello, pineapple, sugar and eggs together. Cook until thick. Cool, then add chilled whipped cream. Pour into cool pie shell. Set in icebox and chill. Makes two 9-inch pies.
Put flour into a flat dish and mix in salt and pepper. Dip each piece of chicken into buttermilk, then dredge in flour. Set aside. Put lard and butter into a large skillet. Heat until hot. Very quickly, put in pieces of chicken. Brown on both sides, then reduce heat and cover with a tight lid. Fry about 20 minutes or until tender.
Place all ingredients in blender. Blend on high until ice is crushed and blended into a frothy, creamy blend. Serve immediately. May be garnished with orange slices.
Mix all but last ingredient until smooth with mixer. Pour into graham cracker crust. Drizzle with chocolate syrup. Chill.
Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about 1/4 inch thick. Sprinkle with salt. Place a ham slice and a cheese stick on each cutlet. Tuck in sides of each and roll up as for jelly roll, pressing to seal well. Skewer or tie securely. Coat rolls with the 1/4 cup of flour; brown in the butter or margarine. Remove chicken to a 7 x 11 x 1 1/2-inch baking pan.
Mix equal parts of sour cream and mayonnaise. Add seasonings to taste. If sauce is too thick, add canned cream. Boil potatoes. Cool, peel and slice into thin rounds. Mix sauce into potatoes to coat evenly. Refrigerate overnight.
Heat potatoes; drain juice. Combine all ingredients. Mix well with electric mixer. Pour into well buttered baking dish.
Heat oil in heavy 5-quart Dutch oven; add flour. Make a roux to a deep caramel color, careful not to burn. Add all chopped ingredients, one at a time. Stir well. Cover and cook over medium-low heat, about 5 minutes. Add tomatoes, tomato sauce, water and seasonings. Let simmer about 15 minutes. Place fish on cutting board and sprinkle liberally on both sides with Cajun seasoning. Place fish in lightly oiled baking dish. Cover fish with sauce piquant. (Reserve any leftover sauce for side dish.) Cover casserole dish with foil and bake in 350° preheated oven for 30 minutes. Serve over rice.
Cream margarine with sugar. Add eggs and extract. Combine dry ingredients; add gradually to butter-sugar mixture. Add pecans. Separate the dough into 4 equal portions. Shape each portion into a log; wrap in wax paper. Put logs in freezer. When ready to bake, cut log into 3/8-inch slices and place on cookie sheet. Bake at 375° until slightly brown around the edges. Makes 6 to 7 dozen cookies.
Mix together and place in a greased baking dish. Pour glaze over top and bake at 350° for 1 1/4 hours.
When potatoes are almost cooked, add sour cream (can be thinned with milk), mixed with flour. When the soup comes to a boil, add chopped dill. Raw eggs may be dropped into the soup after it is thickened and cooked over a slow fire or it may be served with hard-boiled eggs. Add 1 to 2 teaspoons vinegar for added flavor.
I use food processor;	if not, cut in pieces.	Put all ingredients and stir on the following:
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch oblong pan or 2 (9-inch) or 3 (8-inch) round pans. Beat all ingredients constantly 30 seconds on low speed, then 3 minutes on high speed. Pour into pan(s) and bake until wooden pick inserted in center comes out clean (oblong 45 to 50 minutes, layer 30 to 35 minutes). Cool and frost.
Mix together until crumbly like pie crust. Press in ungreased 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Cool.
Heat the cider, lemon juice, cinnamon sticks, cloves and sugar in a large pot. Stir until the sugar dissolves. Heat to a boil; remove from the heat. Add the wine and place the mixture in a crock-pot to keep it warm during the serving period. Yields 1 1/4 gallons.
Put vinegar, sugar and spices together and cook until it boils. Cut up cucumbers, green pepper and onion. Place vegetables in large jar and pour liquid over. Store in refrigerator. You can also use cauliflower and broccoli.
Brown hamburg, celery and onion in melted butter or margarine. Add other ingredients and simmer slowly, about 1 hour.
Combine all ingredients except milk. Stir. Add scalding milk. Stir. Pour into pie shells and bake 45 minutes at 350°. Yields 2 pies.
Combine apples, cranberries and sugar in bowl. Mix well. Pour into greased casserole dish. Mix remaining ingredients in bowl. Sprinkle over casserole. Bake at 350° for 45 minutes. Serves 6 to 8.
Crush all of cookies in blender. Save some cookies for top. Mix butter and rest of cookies together and spread on bottom of cake pan. Mix Cool Whip, cream cheese and milk together. Pour on top of crust and chill 1 hour. Make pudding for pie filling and spread on top of cake mixture. Sprinkle remaining cookies on top. Chill.
Cook zucchini 5 minutes in small amount of water; drain. Cook onion in 1/2 stick butter. Add tomatoes; cook until thick. Add cheese, salt, pepper and sugar. Put crackers in oven with 1/2 stick butter; stir until well coated. Cover bottom of baking dish with zucchini, then alternate with tomato mixture and crackers. Top with crackers. Bake at 350° for 45 minutes to 1 hour.
Place chicken breasts in glass baking dish. Put 1 teaspoon butter and 1 teaspoon sour cream on top of each breast. Pour soup over breasts. Bake at 350° for 45 minutes. Sprinkle fried onions over top. Bake additional 15 minutes.
In a large mixing bowl, blend 3 sticks margarine; add 1 box 10x sugar. Add 2 cups of flour and 6 eggs (one at a time). Add vanilla; turn in well-greased tube cake pan. Bake at 300° for 1 hour and 30 minutes. Do not open oven.
Soften cream cheese and mix in pineapple. Stir in 7-Up. Sprinkle sugar over peaches and grapes and stir into mixture. Pour into 2-quart freezable dish and freeze until partially thickened. Whip cream until stiff. Fold in marshmallows. Fold cream mixture into fruit mixture and freeze until solid. Makes 8 to 10 servings.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat. Place on cookie sheet. Bake at 275° for 15 to 20 minutes.
Mix all ingredients except bread. Cut top of French bread about 1/4-inch from side and bottom. Cut bread top into squares for dipping. Use bottom as bowl. Put filling in bread bowl.
Mix cake mix according to directions. Pour into a 13 x 9 x 2-inch baking dish (greased and floured). While cake is hot, punch holes in cake with handle of wooden spoon. Mix milk, cream of coconut and 1 package fresh coconut. Pour mixture over cake and into holes. Let set about 5 minutes. Mix remaining coconut and Cool Whip. Spoon on cake. Sprinkle coconut on top of cake. Store in refrigerator.
Spread bean dip on platter. Combine avocados and lemon juice and spread over dip. Then combine mayonnaise, sour cream and taco seasoning and spread over avocados. Then put remaining ingredients on top. Chill. Serve with Fritos or tortilla chips.
Sift together flour, baking soda and salt. Cream together shortening, sugar, brown sugar, egg and vanilla. Beat well. Blend dry ingredients into creamed mixture. Shape into balls using rounded teaspoonful for each. Roll balls in sugar and place on greased baking sheet. Bake at 375° for 10 minutes. Top each with a kiss and press down so cookie cracks on edges. Return to oven and bake 2 to 5 minutes longer until golden brown.
Put one layer of potatoes, one layer of meat, one layer of cheese, one layer of vegetables and one layer of potatoes. Bake at 350° for 45 to 50 minutes. Serve while hot.
Stir together first 5 ingredients. Add onion, milk and egg. Drop by teaspoonfuls into hot oil (360°). Fry until golden brown.
Combine first 8 ingredients in a medium bowl. Stir well. Shape mixture into a 8 x 4-inch loaf pan. Place on a rack in a roasting pan coated with vegetable cooking spray. Bake at 350° for 1 hour. Transfer meat loaf to a serving platter and keep warm. Combine bouillon granules, flour and water in a small saucepan. Stir well. Cook over medium heat until thickened, stirring constantly. Combine sour cream, green onions and white pepper; add to bouillon mixture, stirring well. Cook over low heat until thoroughly heated, stirring constantly (do not boil). Spoon evenly over meat loaf. Serve warm. Yield: 6 servings. Contains 196 calories per serving and 8.2 g fat.
Crumble cake in bottom of pretty glass bowl. Sprinkle with sherry. Spread jam over cake. Drain fruit; arrange over jam. Prepare pudding. Flavor with rum. Pour over fruit. Sprinkle with coconut. When pudding is set, add layer of whipped cream. Add garnish with a pretty fruit like raspberries.
Cut chicken into 12 strips. Set aside. In saucepan, saute onion and garlic in butter. Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Place 1 piece of chicken and 2 tablespoons cheese on each tortilla. Roll up and place seam side down in ungreased 9 x 13-inch baking dish. Blend sour cream into remaining sauce mixture and pour over burritos. Sprinkle top with remaining cheese. Bake, covered, at 350° for 40 minutes or until heated through.
Combine all ingredients and chill. Serve with French salad dressing, salt and pepper. Top with hard-boiled eggs. Serve on lettuce.
Mix first 8 ingredients and put in hot iron skillet that has the oil in it. Spoon some of the oil as it rises over the top of meal mixture. Bake until golden brown at 425°.
Boil sugar and milk 3 minutes. Add remaining ingredients. Stir well. Cool awhile and drop on greased cookie sheet.
Mix all ingredients, except cheese. Place in buttered casserole; cover with foil. Bake for 1 hour at 325°. Remove foil and sprinkle with cheese. Return to melt cheese. Serves 12.
Chop green pepper and onion fine. Mix all ingredients thoroughly. If mixture is too moist, add cracker crumbs. If too dry, add milk or water. Bake 1 hour at 350° in loaf pan.
Brown meat and place in bottom of baking dish. Place layer of pizza sauce over meat. Next, cover sauce with a layer of Mozzarella cheese. Combine Bisquick and milk. Pour over cheese. Bake 35 to 40 minutes at 350°. Add any other of your favorite pizza toppings if desired.
Place salmon filet in marinating dish and spread onion, carrot and juniper berries around fish. Season fish with salt and pepper. Add wine; cover and refrigerate for 2 to 4 hours. Brush cooking surface with oil. Heat oven to 350°. Remove fish from marinade and place, skin side down, on oven grill or in shallow pan. Brush fish lightly with melted butter. Bake for about 10 minutes, or until fish flakes when tested. Remove fish and cooking surface from oven, and carefully peel flesh away from skin. Serve with lemon wedges. Yields 2 to 3 servings.
Mix beans and taco sauce together. Spread on large glass dish. Spread sour cream on top of beans. Spread jalapeno peppers on next. Spread sliced or chopped olives next. Spread scallions or onions next. Spread chopped tomatoes next. Spread cheese (grated or chopped) on top! It is a little runny at first. It will thicken as it cools. Bake for 20 minutes at 350°. Serve with corn chips to dip into this mess!!
In a large bowl, pour milk over rolled oats. Add shortening, molasses and salt. Let cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to cooled oat mixture. Stir in flour to make a stiff dough. On floured board, knead dough until smooth and satiny, adding flour as needed. Place dough in large bowl. Cover; let rise in warm place until doubled, about 1 hour. Turn dough onto lightly oiled surface. Divide in half. Shape each half into a loaf.
Mix all ingredients. Pour into a 9 x 13-inch greased pan. Bake 25 to 30 minutes. Cool.
Combine tomatoes, olives, onion and dressing. Cover and refrigerate 1 to 2 hours to blend flavors. To serve, line plates with lettuce. Top with marinated mixture and sliced avocado.
In a large mixing bowl, soften yeast in warm water. Add granulated sugar, oil, eggs, salt and 2 cups of the flour. Beat with an electric mixer on high for 3 minutes. Stir in as much of the remaining flour as you can with a spoon. Turn dough out onto a lightly floured surface. Knead in as much of the remaining flour as you can to make a moderately soft dough that is smooth and elastic (6 to 8 minutes). Place in a greased bowl. Cover and let rise until double (1 to 1 1/2 hours). Punch down dough and divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll 1/2 of the dough into an 18 x 11-inch rectangle. Spread dough with half of the butter. Sprinkle half of the brown sugar and cinnamon over butter. Roll up from one of the short sides and pinch edges to seal. Slice into 8 pieces. Place rolls, cut side down, in a greased 13 x 9-inch dish or a 12-inch pizza pan. Repeat with remaining dough, sugar and cinnamon. Cover and let rise for 30 minutes and bake in a 350° oven for 20 to 25 minutes. It makes 16 rolls.
Cream the shortening and sugar together. Add milk and beaten egg; mix well. Sift the flour, baking powder, cocoa and salt together and add raisins about halfway in batter when mixing together. Roll out 1/4 inch thick on floured board. Cut with cookie cutter any size. Bake in hot oven 12 minutes. When cool, ice with Cocoa Icing.
Sift dry ingredients. Mix oil, eggs and sugar. Add flour mixture and mix well. Add apples, nuts, vanilla and brandy. Mix all together. Batter will be stiff like a cookie dough. Pour in a greased tube pan and bake at 350° for 1 hour to 1 hour and 15 minutes. This is a rich cake. Should not be iced. Enjoy!
Saute onions in oil and butter over low heat until golden yellow. Beat together the eggs, half and half, flour, salt, pepper and nutmeg. Add onions and half of grated cheese. Pour into crust; sprinkle remaining cheese on top. Bake at 375° for 25 to 30 minutes, or until golden brown. Garnish with parsley. This makes a great side dish for chicken, beef or pork.
Mix all ingredients and pour into well-greased skillet. Bake at 375° for 45 minutes or until done.
Put the undrained cans of pineapple into a saucepan and bring to a boil. Stir in the sugar and jello until dissolved. Let cool, then add the buttermilk and fold in the Cool Whip. Refrigerate until firm.
Brown hamburger and onion in skillet; add chili powder, garlic salt, cumin, pepper and salt. Add pinto beans. In small saucepan, combine the puree, water and enchilada seasoning. Simmer about 10 minutes.
Fill the pastry shell with apples. Combine sugar, flour, nutmeg or cinnamon and orange juice. Pour this mixture over the apples. Cover apples with 1/2-inch strips of pie pastry. Flute edges and add 1/2 cup melted margarine over pastry. Bake in a 350° oven for 1 hour or until the apples are tender.
Mix cake following box directions and add the remaining ingredients. Mix well. Preheat oven to 375°. Grease and lightly flour cake pan. Bake for 40 minutes.
Mix eggs, flour and milk together. Add enough water to brown sugar to melt it and add butter. Heat until well blended and let cool, then add to first mixture. Pour into baked pie shell and top with meringue.
Cook fish in small amount of water until fork-tender. Drain any remaining liquid. For casserole, flake fish into large chunks or leave whole if you prefer. Saute mushrooms in 2 tablespoons butter. In another pan, melt 2 tablespoons butter; then stir in flour. When smooth, add milk gradually, stirring until thick. Continue stirring and add cheese until melted and well blended. Season with salt and pepper; add sherry and mushrooms.
Preheat oven to 350°. Fold egg with cottage cheese and 1/4 bag of Mozzarella cheese. Set aside.
Melt margarine in skillet. Add onions and celery. Cook until tender. Remove from heat. Add remaining ingredients. Mix well and spoon into lightly greased loaf pan. Bake at 350° for 1 hour.
Grease a 9-inch pie plate. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute with blender or 2 minutes with mixer. Place in bowl and microwave until thoroughly heated. Stir frequently. Pour into glass pie plate. Microwave on Medium for 15 to 20 minutes. May need to shield outer edges with foil after 5 to 6 minutes, then continue to cook. Pie will be done when edges are set and center is still slightly soft. Let stand at room temperature for 15 to 20 minutes. Spread Cool Whip on cooled pie.
Remove leaves from head of cabbage. Place in large pot and simmer for 5 minutes. Drain and cool. Combine meat, rice, eggs and salt. Place a tablespoon of meat mixture in center of each cabbage leaf. Fold in sides to cover meat and roll. Place rolls in large saucepan with open side down. Combine onions, celery, sugar and tomato soup. Pour over cabbage rolls. Cover and simmer 1 1/2 to 2 hours.
Brown the meat lightly. Add the celery and onions in the liquid from browning the meat. When this is brown add to the meat with 2 cups of water. Simmer a few minutes. Add salt to taste. To this mixture add the Chinese vegetables, Chinese bean sprouts, Chinese sauce and cornstarch. Boil until tender. When serving, pour the chop suey over boiled rice, if you wish. Add a little butter, if you wish. Good.
Grease an 8 or 9-inch cast iron skillet or cake pan with butter; place in oven while preheating to 350°. Mix the cornmeal, baking powder and salt in medium bowl. Add eggs, sour cream, oil and creamed corn; mix well. Pour half batter into the hot skillet or cake pan; sprinkle with jalapeno peppers and cheese. Pour remaining batter over the peppers and cheese. Bake 1 hour. Makes 6 to 8 wedges.
Stir cracker crumbs, eggs, milk and meat together. Make into meatballs the size of large golf balls. Place them on two broiler pans and bake at 350 degrees in oven for 1 hour. Turn meatballs after 30 minutes.
Cover cucumbers with boiling water. Let stand until next morning. Drain and do this for the next 3 mornings. On the 5th day, drain and slice in 1/2 inch pieces. Combine sugar, salt, spices and vinegar. Bring to a boil. Pour over cucumbers. Let stand 2 days. On the 3rd day, bring to a boil and seal in hot jars.
Mix all ingredients, except ginger ale, soda water and sherbet. Add these ingredients just before serving. Serves 40 people.
Combine all ingredients. Place in 2-quart casserole dish. Bake uncovered at 400° for 25 to 30 minutes. Serves 4 to 6.
Note: May substitute 8 ounces pain low-fat yogurt for the cream and sour cream and eliminate oil and butter.
Whip the cream. In a large bowl, combine milk, water, almond extract and dry pudding mix. Fold whipping cream into pudding mixture and chill for 5 minutes. Cut cake into 1/4-inch slices and arrange on the bottom of 9 x 13 pan. Pour 1/2 of cream mixture over cake, then 1 can of pie filling*. Repeat cake, cream and filling. Tastes best if made the night before.
Mix the first 3 ingredients with fingers and press into 9 x 12 pan. Bake at 375° for 20 minutes. Beat the next 3 ingredients until fluffy and spread over cooled crust. Beat pudding mix and milk slowly for about 2 minutes and spread over cheese mixture. Top with Cool Whip. Makes 4 layers.
Spread 1 teaspoon dressing on each slice of bread. Place 1 tablespoon kraut on top with 1/2 slice corned beef and 1/2 slice Swiss cheese. Place on baking sheet and broil only to melt cheese. Makes 24 hors d'oeuvres.
Mix and pour into unbaked pie shell. Bake in 350° oven for 45 minutes. Makes 2 pies.
Grease a shallow 1 1/2-quart baking dish. Cook broccoli until almost tender; drain. Blend mayonnaise and lemon juice with soup. Arrange cooked broccoli in baking dish. Top with chicken slices and pour sauce evenly over all. Sprinkle with a mixture of bread crumbs and butter. Top with grated cheese. Bake in a 350° oven 1/2 hour or until topping is lightly browned. If desired, add 1/4 teaspoon curry powder to sauce mixture; blend well.
Mix all ingredients except bananas and pecans; mash bananas and add to mixture; stir. Add pecans and mix. Pour into loaf pans and bake for 30 to 50 minutes (depending on the size of loaf pans used) at 350°.
In large skillet, cook beef, onions, pepper and garlic in hot oil. Heat until beef is browned and onions are tender. Stir in remaining ingredients and bring to a boil. Bake in covered casserole at 350° for 40 to 45 minutes or until rice is done.
Place raw chicken in baking pan. Cover with rice, water, soup, salt and pepper. Put tinfoil over pan; punch holes in tinfoil. Cook at 375° for 1 hour.
Mix cocoa, shortening and sugar; real good. Beat in eggs. Add flour and nuts. Mix well. Pour into well-greased 7 x 11-inch pan. Bake until light touch with finger leaves slight imprint; about 25 minutes at 350°.
In saucepan, blend soups together. Slowly heat through, stirring often. Garnish with sweet red and green pepper strips and sour cream. Serve with tortilla chips. Makes 2 1/2 cups. May be doubled.
Pour peaches into large baking dish. In another bowl, mix flour, sugar, milk and melted margarine. Batter will be slightly lumpy and liquid in consistency. Pour batter over peaches. Bake at 350° for 1 to 1 1/2 hours or until crust is golden brown.
Mix cornmeal, sugar, milk, egg and oil. Mix the dry ingredients, stir and add to the first mixture. Put into a greased 8-inch pan. Bake at 425° for 20 minutes.
Melt chocolate and oleo over low heat; stir in pecans. Combine sugar, flour, eggs and vanilla. Mix by hand only until well blended. Add chocolate and nuts. Pour into muffin cups. Bake at 325° for 25 to 30 minutes.
Grease and flour bottom and sides of baking pan. Preheat oven to 350°. Peel and slice potatoes to 1/4 inch thick and lay one layer on the bottom of the pan. Sprinkle chopped onion over the potatoes and add a few pats of butter. Place a layer of cheese over everything and sprinkle with a little flour. Continue layering up until all of the potatoes have been used and cheese is on top.
Bring water, sugar and cinnamon to a boil, stirring frequently. Pour nuts out on waxed paper. After mixture thins a little and boils, pour over nuts. Let stand to harden.
Stir-fry onion, pepper and garlic until tender. Add tomatoes and Port wine. After onions are caramelized, add fish and crabmeat. Add seasoning. Serve over spaghetti or rice (which may be cooked in chicken bouillon flavored water).
Saute butter, onion, celery and garlic. Add chicken broth and rice. Bring mixture to boil. Stir once with a fork. Add shredded carrot or chopped spinach. Cover, turn to low heat and cook until all liquid is absorbed.
Cut slit in hot dog. Cut a slice of cheese in half, stuff in hot dog. Wrap slice of bacon around hot dog. Secure with toothpicks. Bake on cookie sheet in oven about 10 minutes at 350°.
Boil and debone chicken; tear into small pieces and line bottom of dish. Mix sour cream and soup together. Heat just to boiling and pour over chicken. Crumble all crackers over mixture. Melt butter and pour over crackers. Bake about 20 minutes at 350°.
Fry ground beef, onions and pepper together; drain. Cook all ingredients together, adding cheese last so it stays in chunks. Put on buns, wrap in aluminum foil and bake 15 minutes at 350°.