HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Add yolks, oil and lemon juice and rind. Fold in stiffly beaten egg whites. Spread 1/2 of the batter in the pan. Cover with apple slices. Sprinkle with cinnamon-sugar mixture. Cover with rest of the batter. (Optional: You may sprinkle with more cinnamon-sugar mixture at this time.) Bake in a 375° oven for 45 minutes in an 8-inch greased square pan. Cool and cut into squares.
You may substitute 1 teaspoon banana or black walnut flavoring and 1/2 cup nuts for poppy seed.
Mix together carrots, green beans, diced celery, diced onions, diced green peppers, mushroom bits and pieces, tomatoes, sugar, salt and pepper to taste. Sprinkle tapioca over top to blend in. Bake at 350° for 2 hours.
Remove large leaves of broccoli. Cut off tough ends of stalks; discard. Cut up pieces of celery, cauliflower and onions. Blend mayonnaise, cream, sugar, salt and pepper. Pour this mixture over vegetables. Cover and chill. Serves 8 to 10.
Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock-pot. Place the peppers in bottom of crockpot, reserving a few to place on top of meat, if desired. Add vegetables and then meat. Mix all other ingredients and pour over meat and peppers. Cover and cook on low heat for 8 to 10 hours. Yield: 8 servings. Carbohydrate 3 g, protein 34 g, fat 14 g, calories 237.
In a 4-cup glass measure or bowl, mix dry milk and water until smooth. Stir in sugar and vanilla. Microwave on High 1 1/2 to 2 minutes, stirring every 30 seconds, until heated but not boiling. Makes 1 1/3 cups, equal to 1 (14 ounce) can. Contains 219 calories.
Preheat oven to 350°. Mix all ingredients and pour into a 9 x 13-inch baking dish. Bake at 350° for 1 hour or until knife comes out clean.
Melt butter; add onion, bell pepper and celery. Cook until light brown. Add all other ingredients (spaghetti, cooked, is added last) except cheese. Cook down until thick. Put in baking dish; top with cheese and put in oven to melt.
Combine potatoes, carrots and peas. Add pimientos, onion and parsley. Add French dressing. Chill 1 hour. Add lettuce, broken in bite size pieces. Toss lightly.
Brown ground beef. Cook spaghetti; drain. Add margarine; mix well. Mix Parmesan cheese and eggs together. Blend with spaghetti and margarine. Spread into a pie dish. Spread cottage cheese on top of spaghetti, add browned ground beef and Ragu sauce. Bake in 350° oven for 20 minutes. Remove from oven and top with Mozzarella cheese. Put back into oven to melt cheese.
Place corned beef brisket in a 3-quart covered baking dish. Mix cream of mushroom soup and soup mix; add to baking dish. Bake until tender at 400°. Makes its own gravy.
Melt butter. Add syrup, cocoa, sugar and milk. Bring to a boil. Cook 5 minutes or until soft ball stage is reached. Remove from heat. Beat immediately. When it begins to lose its gloss, pour onto wax paper or a plate. Cut when cool.
Cut sausages into 1/2-inch slices. Heat olive oil in a skillet and add sausage pieces. Cook, stirring occasionally, until sausage pieces are well browned. Add onion and garlic; cook for another 5 minutes.
Cream the butter and sugar until smooth. Add eggs, one at a time, mixing after each. Add extracts. Add flour and milk alternately. Bake at 350° for 1 1/2 hours.
Beat the wet ingredients. Stir in zucchini. Beat in dry ingredients. Pour into 3 loaf pans. Bake in a 350° oven for at least 1 hour.
Chop cauliflower and broccoli into small pieces. Add sliced onion, cheese and bacon.
In a saucepan, combine all the ingredients. Cook and stir until thick. Cool. Spread on 2 layers of cake. Use yellow or white cake mixes.
Cover tea bags with boiling water and let steep for 10 minutes. Simmer together the pineapple juice, orange juice, lemon juice, sugar and cinnamon sticks. Add tea and serve hot.
Make several days ahead in double boiler over hot, not boiling water. Melt chocolate pieces. Stir in peanuts and noodles until they are well coated with chocolate. Drop by heaping teaspoons onto wax paper-lined cookie sheet. Top each with a 1/4 candied cherry. Refrigerate until served. If they soften when served, refrigerate again until firm. Makes about 3 dozen.
Cream softened margarine with sugar. Add salt to flour. Alternately add flour mixture and condensed milk to creamed margarine until well blended. Put 1/2 of dough into a 9 x 13-inch pan. Flatten to cover bottom of pan. Spread Koshian or Tsubushian to cover dough. Add rest of dough and spread to cover the red beans. Brush top with beaten egg white. Bake at 300° for 1 hour until lightly brown. Cut into 1 x 3-inch rectangles when done. Cool in pan.
Mix all ingredients together. Put in a loaf pan. Put extra ketchup, onion and Heinz 57 on top. Put a little water around edges of meat loaf to retain moistness during baking. Bake at 350° for about 1 hour.
Fry celery, onion and green pepper in butter until tender. Add crab, bread crumbs, egg, salt and pepper. Mix well; form into cakes. Dip cakes in cracker crumbs, then egg, then cracker crumbs and fry slowly.
Melt shortening and allow to cool. Dissolve 1 1/2 or 2 packages yeast in cup with a little lukewarm water. Add enough flour to make like a cake dough (about 5 cups) and let rise for 2 hours. Add more flour (about 3 cups plus a little) with 1 tablespoon salt, 2 teaspoons baking powder and 1/2 teaspoon soda. Mix thoroughly to handling consistency and place in refrigerator. Cover with wax paper and damp cloth. Bake at 350° for about 15 minutes. Makes 85 to 100.
Mix well: mayonnaise, sugar and vinegar. Toss together with the remaining ingredients when ready to serve. One cup of sunflower seeds are also good if you like them.
Soften cream cheese with a tablespoon or so of sour cream. Mix in the rest of the ingredients and heat at 325° until heated through. Serve hot with crackers.
Mix all ingredients. Shape into balls. Coat with pecans. Serve with crackers. Can be sealed in airtight container and refrigerate ahead. Makes 2 cheese balls.
Cook, crumble and reserve grease from bacon. Dice onion and cook in bacon grease. Cook macaroni until tender and set aside. Cube ham and chicken and set aside. Combine all ingredients and add enough milk to make extra moist. Bake 1 hour at 350°.
Dissolve sugar in water (medium heat); stir frequently. Add peanuts; cook and stir until peanuts are coated and there is no more liquid. Put	peanuts on ungreased cookie sheet. Bake 30 minutes at 300°; stir every 5 minutes.
Combine ingredients (except nuts) in a bowl and mix. Shape into a ball and roll in nuts. Serve with crackers.
Heat oven to 375°. Grease cookie sheet. Combine all ingredients. Drop by teaspoonful onto cookie sheet. Bake until brown. Yield: 5 dozen.
Whisk juice and dressing together. Marinate chicken in mixture for 2 to 24 hours. Bake breasts in juice at 350° for 45 minutes (depends on thickness of meat). Remove breasts from pan. Thicken sauce with cornstarch on stove top or in microwave for 2 to 3 minutes. Serve with baked potato or rice. It's a favorite!
Fry chicken in hot oil until cooked, about 5 minutes. Discard all grease and add garlic and parsley. Return to heat and stir to pick up flavors. Remove from heat and add your mushrooms and spices. Add butter and break into 4 or 5 pieces. Return to medium heat, stirring until butter is melted and hot. If butter separates, take off heat and add 1 teaspoon of water and cream all together again. This dish goes great with a side of linguini and a nice tomato salad. Serves 2. Enjoy!
Butter bread slices and place, buttered side down, in a baking dish (9 x 13-inch). Spread with grated cheese. Add another layer of bread, buttered side up. Cover with remaining cheese.
Mix all ingredients, adding carrots and nuts last. Pour into greased 9 x 13-inch pan. Bake at 325° to 350° for 45 minutes until toothpick stuck in center comes out clean. Frost with Cream Cheese Frosting.
Cook ground chuck and drain. Add other ingredients and cook on high in crock-pot for 30 minutes; turn to low for 2 to 3 hours.
Cut doughnuts in half, leaving in circles. Spread with butter. Broil until golden brown.
Cream butter and sugar until fluffy. Blend in honey and vanilla. Add eggs, one at a time. Sift flour, cocoa and salt together, then add to creamed mixture. Stir in nuts. Pour into greased 9 x 9-inch pan. Bake at 350° for 25 minutes.
Combine lemonade and condensed milk in bowl; mix well (do not use electric mixer). Fold in the whipped topping. When smooth, put into crust and chill until set, approximately 2 to 3 hours.
Season and brown the chicken in a Dutch oven or deep skillet. Remove chicken and some of the fat. Bone chicken. Stir flour into remaining fat. Add the soup, milk, evaporated milk and celery seed. Stir until mixed. Return chicken to pan and simmer for 30 minutes.
Mix together, add 10 gallons of water.	Spray entire lawn and any bushes. Kills mosquito eggs. Repeat one week later.
Blend together soup, cheese, 1/4 teaspoon marjoram and asparagus liquid. Carefully mix in asparagus and eggs. Pour into a buttered casserole. Combine butter or oleo and 1/8 teaspoon marjoram. Add cereal crumbs. Stir to coat evenly. Sprinkle over casserole. Bake 40 minutes at 350°.
Cut slit through center of steak, 3 to 4-inches long. Enlarge pocket to about 1-inch from all edges of meat. Rub inside with 1 teaspoon salt. Coarsely chop olives. Heat oil. Add onion, green pepper and garlic and cook until onion is clear. Add tomatoes, olives, chili powder and salt. Cover and cook gently for 5 minutes. Mix rice with 1 1/4 cups tomato sauce. Spoon into pocket of meat and skewer shut. Cook bacon until crisp. Remove from skillet. Add to remaining tomato sauce. Add meat to bacon fat and brown well. Dissolve bouillon cube in 1/2 cup water and add to meat. Cover and cook slowly 1 hour. Remove cover and spoon on rest of tomato sauce. Cover and cook 30 minutes longer.
Mix all ingredients in order; mix well. Pour into greased 10-inch glass pie pan. Bake at 350° for 35 to 45 minutes until golden brown. This pie makes its own crust.
Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally.
Cream butter; add sugar and continue to beat until light. Add vanilla and sifted flour and mix well. Fold in chopped walnuts. Shape into balls and place on ungreased baking sheet. Bake at 350° for 15 to 18 minutes. Roll in powdered sugar while still hot.
Mix flour and sugar together. Beat egg; add milk and shortening and blend into flour mixture. Drop batter on hot griddle. Turn pancakes when bubbles appear. Makes 16 (4-inch) pancakes.
Combine Cool Whip, cream cheese and sugar. Beat until completely smooth. Pour into butter crust. Smooth out top.	Add one can cherry pie filling to top.	Place in refrigerator to chill and set up.
Mix all the ingredients. Pour into pie crust. Chill 2 hours before serving. Top with whip topping, if desired.
Cream together Crisco and sugar until creamy; beat 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and almond flavoring and blend well. Alternate flour with milk. Mix well after each addition. Fold in cherries. Pour into large greased tube pan. Put in cold oven; set oven at 275°. Bake for 2 hours and 10 minutes. Cool, then frost (recipe follows).
Fry meat and onion in butter until brown. Add salt, pepper, celery and water. Cover and simmer 20 minutes. Add bean sprouts. Blend cornstarch with 2 tablespoons of water and add soy sauce and sugar. Stir into meat-vegetable mixture and heat until thickened. Add mushrooms and serve over chow mein noodles.
Melt milk and marshmallows in double boiler. Fix 1 package of lime
Wash roast and pat dry with paper towel. Place roast in crock-pot. Mix remaining ingredients and pour over roast. Cover and cook until done (4 to 5 hours). Cool slightly and shred with fork.
Bake pie shells until light brown. Set aside to cool. Chill can of Carnation until almost frozen. Bring to a boil pineapple, sugar and Jell-O. Place in refrigerator to chill as you did milk. Whip iced Carnation with lemon juice until it stands and peaks. Then combine cold Jell-O mixture in large bowl. Pour into pie shells and immediately place in freezer. Serve directly from freezer. Do not thaw more than 10 minutes. Will keep as long as frozen.
Cook broccoli according to package directions; drain. Combine corn, broccoli, egg, 1/4 cup cracker crumbs, 1 tablespoon butter, salt and pepper and put in a greased 1-quart casserole. Mix remaining cracker crumbs with 1 tablespoon butter and sprinkle on top of casserole. Bake, uncovered, at 350° for 35 to 40 minutes.
Combine oats, sugar, flour, salt and pecans. Add butter and mix well with pastry blender. Spread into a thin layer on a baking sheet. Bake in 350° oven until lightly browned, about 12 minutes. Break up with a fork. Remove from pan and cool. Dip ice cream cones into crumble or sprinkle over ice cream sundaes. Makes 3 1/2 cups of crumble.
Preheat oven to 350°. Cream butter and shortening together; add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating well each time. Sift flour and salt together; set aside. Make a smooth paste of the cocoa and boiling water; cool slightly. Stir baking soda into buttermilk and add alternately with sifted flour to creamed mixture, beginning and ending with flour mixture. Add cocoa-water mixture and blend well. Blend in vanilla. Bake 15 minutes in cupcake tins.
In a medium bowl, stir soup until smooth. Gradually blend in eggs and pepper. In a 10-inch skillet over low heat, melt margarine. Pour in egg mixture. Add eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist. Garnish with parsley or chives. Serve immediately. Serves 4.
Use an oval shaped oven-safe baking dish; butter both sides and bottom. Add spice to applesauce and mix well. In dish, alternate layers of crackers and applesauce, ending with applesauce. On each layer, put slivers of margarine and sprinkle lightly with sugar. When all layers are complete, add topping.
Combine sugar and orange rind. Separate biscuits. Dip each in butter and coat with sugar mixture. Stand biscuits on sides, overlapping edges in a 9-inch tube pan. Bake at 350° for 30 minutes or until golden brown. Remove ring from pan and invert on serving tray. Combine cream cheese and powdered sugar, mixing until smooth. Add orange juice and stir well. Spoon mixture over top while ring is hot. Serve warm.
Spread toast with butter and cut each slice in 4 pieces. Alternate layers of bread and cheese in greased baking dish, ending top layer with cheese. Combine milk, eggs and seasonings to pour over bread and cheese. Bake at 325 degrees for 40 minutes or until knife inserted comes out clean.
Preheat oven to 350°. Place butter in a 13 x 9-inch pan. Place in oven to melt. Remove pan. Sprinkle coconut over crumbs. Add layer of chips and pecans. Pour condensed milk over top. Bake for 25 to 30 minutes.	Cut. Makes 30 bars.
Mix milk, marshmallows and margarine together (melt in microwave). Mix all other ingredients well and pour milk mixture over. Crush crackers; put half in mixture and roll batter in other half of crumbs. Freezes very well. Keeps in refrigerator.
Wash and shred cabbage. Place in stone crock jar. Add about a snuff glass full of salt. Mix well. This will make a brine. Push cabbage down so brine will cover it; weight it down with a plate. Cover. Leave 9 days. Take out of jar and heat kraut and bring to a boil. Pack in hot jars and seal.
Saute livers in 3 tablespoons of butter until brown (about 5 minutes). Remove from skillet. Saute onion and garlic until soft. Add mushrooms and saute lightly. Stir in wine, water, parsley, flour, bouillon cube, mustard and rosemary until blended. Simmer 5 to 10 minutes, until sauce thickens. Return livers to skillet and simmer 5 minutes longer. Serve with hot, fluffy rice. Makes 4 servings.
Mix and mash together. Set in refrigerator until firm. Mix about 1/4 cup chopped pecans and 1 tablespoon parsley. Roll tuna ball in pecan mixture. Great served with Triscuits crackers. May use deviled ham, Spam (ground). Just omit liquid smoke and if desired, lemon juice, also.
Dissolve red hots in the hot water. While still hot, add Jell-O. Cool and add applesauce. Pour 1/2 of the mixture in pan. Set until solid. Mix cheese, cream and mayonnaise and spread over solid mixture. Add remaining Jell-O and chill.
Put the dried fruit and sugar in a bowl. Pour the tea over; soak overnight. Grease and base-line a 2-pint loaf tin. The next day, add the egg, flour, baking powder and mixed spice to the fruit and tea mixture. Beat thoroughly with a wooden spoon until all ingredients are evenly combined. Spoon into the prepared tin; level the surface. Bake at 350° for about 1 1/4 hours, or until well risen and a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool. Serve sliced and spread with butter. Serves 14.
Pre-heat your oven to 425 degrees. Cut the chicken breasts into bite size pieces. Spray a 9x13 inch casserole dish with cooking spray and then put the chicken in to the dish. Salt and pepper the chicken. Put the slices of Swiss cheese on top of the chicken pieces and make sure that the cheese covers the chicken. Cover the top of the Swiss cheese with the cream of chicken soup and then spread the stuffing mix on top of the soup. Cover the dish with tinfoil and bake in the oven for about 45 minutes to 1 hour. The dish should be bubbly when removed from the oven. Serve hot with any vegetables of your choice.
Mix all ingredients together. Spoon heaping tablespoonfuls onto cookie sheet. Bake at 350° for 15 minutes.
Put all ingredients in your gourmet chopper and mix to consistency desired. The gourmet chopper makes a finer cut.
Preheat oven to 350°. Arrange chicken in a lightly greased 13 x 9 x 2 baking dish. Top each chicken breast with a slice of Swiss cheese.
Mix as a cake and add nuts last. Put into 2 bread pans and bake at 350° for 1 hour.
Get up early on Thanksgiving Day and travel to the location of the dinner. (If the visit requires an overnight stay, be sure to pack.) Upon arriving at your destination, be prepared for luscious, mouth-watering smells. Help with any preparations or stay out of the way. Sit down at the table, say grace and enjoy, enjoy, enjoy! It is always a good idea to help with the clean up!
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, and beat well after each addition. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a floured tube pan. Bake at 325° for 1 hour and 30 minutes. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Mix all ingredients in bowl. Mix well; do not stir more than two minutes. Pour into well-greased iron skillet. Bake at 425° for 18 to 20 minutes.
Use a large pot. Mix sugar, coloring and syrup with water; enough water to dissolve sugar. Use thermometer. Let candy cook until thermometer reaches 275°. Using skewers or sticks, dip apples into candy on low heat. Use margarine on tabletop or countertop. Place apples down with skewers up, let them cool. Wrap with wax paper or Saran Wrap.
Brown pork over medium heat,	adding	garlic salt and white pepper while stirring. Put in a 1 1/2 to 2 gallon pot. Add tomatoes, jalapenos, onion and 1/2 gallon water. Bring to a boil, then simmer for 3 hours. Add salt and pepper to taste. Add pinto beans. Refrigerate	overnight to allow the oil to float to the top. Remove oil, heat and serve.
Fry bacon until crisp. Drain on paper towels, crumble and set aside. Cut the broccoli into pieces. Cook until crisp-tender. In a large bowl, combine broccoli, raisins, sunflower seeds and onion. In a small bowl, stir together salad dressing, sugar and vinegar until well blended. Spoon over broccoli mixture. Toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight. Serves 10 to 12.
Melt 1 stick of margarine in a 13-inch Pyrex dish. Add layer of cornmeal dressing mix, layer of chicken, 1 can cream of chicken soup mixed with 1 can chicken broth. Repeat. Top with dressing mix. Bake at 325° for 30 minutes.
Preheat oven to 375°. Grease casserole. Cook the potatoes; cool and peel. Grate on large side of grater. Grate onion and cheese. Mix potatoes, onion, cheese and melted margarine. Salt and pepper to taste. Bake for 1/2 hour.
A food processor is a good thing to use to chop the vegetables. Mix together with salt and let soak overnight. Next, morning, drain well. Bring to boil vinegar, sugar, mustard seeds, and turmeric. Add vegetables and bring to boil. Let boil 3 minutes and seal in sterilized jars. Makes about 6 pints.
Spread cream cheese over a radius of about 6 to 8-inches across. Cover with crabmeat and then with cocktail sauce. Use any flavor of cracker.
Put tomatoes into 4-cup buttered casserole. Add half the bread crumbs and mix. Stir in onion salt and sugar. Brown rest of bread crumbs in the butter and sprinkle over top of casserole. Place in 375° oven for about 15 to 20 minutes or until hot through. Makes 5 servings.
Cook spaghetti as per directions. Drain and cool under running water. Drain again. Mix all ingredients together and refrigerate. Best if refrigerated at least 8 hours.
Tear bread into small pieces in a large bowl. Let stand overnight. Saute onion and celery in margarine in skillet until tender. Add parsley and mushrooms; mix well. Spoon over bread. Stir in poultry seasoning, salt and sage. Add broth; mix well. Stir in eggs. Spoon into 5-quart slow cooker or crock-pot. Cook, covered, on High for 1 hour. Cook on low for 5 hours. Do not stir. Dressing will puff up.
Put the clams and lemon juice in frying pan at medium heat for 15 minutes. While that is cooking, in another pan, cook onion, garlic, green pepper, butter, parsley and spices until onions and green pepper are cooked. Add the rest of the ingredients, except for the cheese. Put everything in a baking dish and top with cheese. Bake at 350° for 20 minutes; serve with crackers.
Mix oil, sugar and eggs. Add dry ingredients; mix by hand. Add some strawberry juice. Blend in strawberries and nuts. Pour in 2 loaf pans. Bake at 350° for 1 hour.
Mix brown sugar, nuts and flour together in a large bowl. Stir in melted butter and mix until crumbly. Remove 1 cup to be used as topping. Place remainder in 8 x 8-inch pan and press firmly. Bake at 350° for 12 to 15 minutes. Beat cream cheese until smooth with sugar. Beat in egg, milk, lemon juice and vanilla. Pour this onto baked crust and top with reserved mix. Return to 350° oven and bake 25 minutes. Cool.
Prepare rigatoni and set aside. Roast a red pepper, then peel, seed and slice into 1-inch long julienne strips. Place in bowl along with olives, Prosciutto, nuts and thyme. Toss to combine. Bring a large pot of water to boil and cook pasta until al dente. Drain; place in serving bowl and toss with olive oil and juice of lemon. Add pepper/olive mixture and toss. Season with salt and pepper. Serves 4.
Preheat oven to 350°. Prepare two nine-inch pans. Sift dry ingredients twice. Blend in oil and eggs. Beat 4 minutes. Fold in carrots and pecans. Pour in prepared pans and bake 25 to 30 minutes.
Combine concentrate and syrup; add ginger ale. Pour over ice in small punch bowl. Garnish with orange slices and strawberries, if desired. Makes 10 (4 ounce) servings.
Heat cream over low heat until bubbles form around edges. Beat egg yolks and sugar together until thick. Beating constantly, pour in cream and vanilla. Pour mixture into porridges. Bake at 350° for 45 minutes. When done and cool, sprinkle with sugar and place under broiler until medium brown.
In a bowl, mix together all ingredients. Shape into one loaf or two smaller loaves. Place in a baking dish or loaf pan and cover with 1/2 cup tomato sauce and 1/2 cup ketchup (combined). Bake, covered, at 350° for about an hour. During the last 15 minutes of baking, take the cover off. Serves 6.