HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix sugar, butter, vanilla and eggs in large bowl until well blended. Stir in flour, cereal, 3/4 cup pecans, 2/3 cup of candies, the oats, baking soda, baking powder and salt. Spread in ungreased rectangular pan, 13 x 9 x 2-inches. Sprinkle with remaining pecans and candies. Bake until golden brown, 35 to 45 minutes. Cool; cut into bars about 2 x 1 1/4-inches. Makes 32 bars.
In a large skillet, combine cabbage, onion and kielbasa. Cover. Cook over medium heat 15 to 20 minutes until cabbage and onions are soft and clear. Stir in sour cream. Heat through. Makes 4 servings.
Cut dried beef into small pieces. Mix cream cheese, Ranch dressing and dried chipped beef together. Make into log or ball and roll in pecans. Chill overnight.
Brown ground beef and add spaghetti sauce. Slice French bread longways in half. Add a layer of sauce mixture, then add a layer of each cheese and bake at 350° until cheeses are melted or bread is as crispy as you would like.
Saute onion in 2 Tbsp. butter and let cool. Rub bowl with garlic; mix meat, salt, pepper and onion. Add rice and parsley. Core cabbage, place in large pot and pour hot water over cabbage to soften leaves. Let stand in hot water for 10 minutes. Remove from water, cut out hearts and cross ends of cabbage leaves over each other. Place 1/4 c. meat mixture onto leaf, roll up and tuck in edges. Spread 1 lb. sauerkraut into bottom of large pan and place stuffed cabbage leaves on top of sauerkraut. Cover with remaining sauerkraut, pour tomato sauce over sauerkraut and add enough water to cover pigs. Add salt & pepper. Cover and bake at 350 degrees for about 1 1/2 hours. Melt 1 Tbsp. butter; add flour and stir until flour is brown. Stir browned flour into sauerkraut/water mix. Bake another 20 minutes.
Stir together Jell-O and boiling water; dissolve. Cool to egg white consistency. Beat in condensed milk and Miracle Whip. Fold in cottage cheese, pineapple and pecans. Chill and garnish with cherries and mint leaves.
Combine cottage cheese, dry Jell-O and crushed pineapple. Mix well. Fold in Cool Whip and chill.
Mix graham crackers, milk and oleo. Add bits. Bake at 350° for 30 minutes in an 8 x 8-inch pan.
Saute onion, garlic, bacon, salt and pepper in butter. Add flour and cook until smooth roux; slowly add milk and cook until thick. Chop frozen spinach very fine. Squeeze all water out. Add spinach to sauce; bring to a slow boil and cook 5 minutes.
Arrange apples in concentric circles in the tart shell; sprinkle with 2 tablespoons of sugar and dot with butter. Bake in a preheated 400° oven for 50 minutes to one hour, or until apples are tender and golden. In a saucepan, combine the remaining sugar, 1/3 cup Grand Marnier and 1/3 cup water; bring to a boil and simmer until clear. Off heat, add orange sections and let cool. Arrange orange sections between apple slices in tart shell. Reduce cooking liquid to 1/4 cup; add preserves and reserved Grand Marnier and simmer for 5 minutes. Let cool 5 minutes and spoon over the tart.
Mix and pour cake mix, margarine and 2 eggs into a 9 x 13-inch greased and floured pan. Mix the 2 eggs, powdered sugar, cream cheese and vanilla together. Pour over first mixture. Bake at 350° for 40 to 45 minutes.
Cream butter or Crisco and sugar. Add flour sifted with soda and baking powder alternately with buttermilk and eggs. Add remaining ingredients. Bake in layers at 325° for about 25 to 30 minutes.
Place raw rice in 1 1/2-quart casserole. Add drained mushrooms.
Cook chicken. Melt butter in pan. Add pieces of chicken then spread cream of chicken soup over chicken. Mix stuffing according to package (add all ingredients). Bake at 350° for about 30 minutes.
Chop cabbage, onions and bell pepper. Mix together next 4 ingredients and boil for 5 minutes. Pour over cabbage mixture. Refrigerate overnight. Will keep seven days. May add 1 grated carrot also.
Chill milk. Dissolve jello in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into jello mixture. Line a 9 x 13-inch pan with crumbs. Pour jello mixture over top. Put remaining crumbs on top and chill until firm.
Cook ziti. Brown beef. Drain ziti. Stir in salt. Mix egg with Ricotta, Parmesan and beef. Add half the spaghetti sauce and toss to coat ziti. Spoon into a 9 x 13-inch baking dish or lasagne pan. Pour remaining sauce over the top and sprinkle with the Mozzarella cheese. Bake at 350° for 30 to 40 minutes.
In a pan, cook the vinegar, water and salt to a rolling boil. Put pickles in jar. Pour solution over pickles. Add dill seed, garlic gloves and alum to each jar. Put seals and rings on jars. Place in boiling water bath; process for 5 minutes. Ready to eat in 6 weeks. Allows time for ingredients to mix well. Makes 6 quarts.
Brown beef. Drain off most of fat. Add chopped onions and celery. Saute all until soft. Add both cans of tomatoes, tomato sauce and paste. Cook a few minutes and add water, cabbage and chili powder. Cook 1 hour and add kidney beans. Cook over low heat for an hour longer. I add about 1 teaspoon baking soda after the beans. It cuts the acidity in tomatoes and makes beans easier to digest without affecting the taste.
Mix sugar, syrup and water together and cook until mixture turns a long thread from the spoon. Add peanuts and stir constantly until syrup mixture turns light brown in color and peanuts are done. Add salt, butter and soda. Stir until thoroughly mixed and pour on a buttered cookie sheet. Spread as thin as possible and let cool. Break into pieces.
Fry bacon. Mix flour and buttermilk in bowl until combined. Add shortening until flour feels like cornmeal. Add water a dash at a time until dough is rollable. Roll onto floured surface and cut circles with glass to make biscuits. Bake at 350° until brown (10 to 15 minutes). Remove bacon. Place flour into drippings; brown until clumpy. Add enough milk to thicken. Fry eggs. Serve with hot biscuits and gravy with crumbled bacon on top.
Heat orange juice and dissolve jello. Let cool slightly. Mix in grated carrots, apples and pineapple. Set in refrigerator until almost congealed. Add whipped topping, nuts and marshmallows. Make the day before serving.
Brown ground beef and onion; drain any fat. Spread half of cabbage in a greased casserole. Spread ground beef mixture on cabbage, then sprinkle rice over meat. Add the rest of the cabbage and the salt and pepper. Combine the tomato soup and water. Pour over all. Bake at 350° covered for 45 minutes, then uncovered for 15 minutes to brown top slightly. May be served with grated Parmesan cheese, if desired.
Mix ingredients together. Spread on bread (cocktail rye). Spray cookie sheet; bake at 375° for 5 to 10 minutes until melted or toasted brown.
Preheat oven to 350°. Spray loaf pan with Pam and coat with 1 teaspoon all-purpose flour. Mix all dry ingredients together. Combine rest of ingredients and stir until moist. Pour in loaf pan and bake 50 to 60 minutes. Cool in pan 10 minutes. Remove and cool on rack.
Boil water (about twice the amount of macaroni you use). Add 3 chicken bouillon cubes; let macaroni get tender and add Cheez Whiz (according to how cheesy you want it). After it has cooked, add a little cream. Do not add salt. Add pepper, if desired.
Cook, drain and rinse the pasta. Chop pepper and cucumber and slice cherry tomatoes in halves. Drain olives. Mix all ingredients except dressing. Mix them thoroughly, then add dressing of your choice, enough to coat the salad good. Chill for about 1 hour and serve.
Combine flour, salt and baking powder; stir. Cut in shortening. Gradually stir in water and mix well.
Mix together the sugar and milk and boil until a soft ball forms. Remove from heat and stir in remaining ingredients until well mixed. Spread in a greased pan.
Cook pasta, steam veggies. Puree in blender cottage cheese, milk, basil, parsley. Combine veggies and pasta. Pour sauce over and serve room temperature or hot.
Mix all together and pour in unbaked pie shell. Bake at 450° for 15 minutes and then at 350° for 15 minutes. (Put foil around edge of crust during last 15 minutes to keep from getting too brown.)
Cut apples with peelings on into pieces or slices and top with 1/2 can pie filling of your choice. Sprinkle with streusel topping. Prepare in 1-quart Tupperware casserole.
Mix all ingredients in a large bowl. By hand is best. Form into small balls. Bake at 350° for 10 minutes on ungreased cookie sheet.
Wash fruit; cut into halves, remove seeds and slice thinly or put through food chopper. For each cup of fruit add 3 cups water. Bring to a boil. Cook 15 minutes.
Beat eggs. Add milk. Mix and stir in sugar, flour and nutmeg. Mix in rhubarb. Spray dish or grease. Dot top of mixture with butter. Bake about 1 hour at 400°.
Dissolve gelatin in boiling water. Add pineapple juice, vinegar and salt. Chill. When slightly thickened, add pineapple, carrots and nuts. Turn into individual molds. Place in the refrigerator until firm. When ready to serve, unmold on crisp lettuce. Garnish with mayonnaise. Serves 6. May be served from one large mold or bowl.
Allow ice cream to soften in large mixing bowl. Break up cookies into very small pieces (not fine crumbs) in plastic bag with rolling pin. Stir into softened ice cream. Fold in thawed whipped topping. Pour into 13 x 9 x 2 inch pan and freeze. Cut into 2 inch squares when ready to serve.
Mix last 5 ingredients and stir with crackers. Store in covered container. Stir until crackers are dry, off and on for 3 hours.
Has 6 easy steps. magazine/newspaper/old book or any shape you wish. part vinegar. cut-out shape, making sure edges are covered. clear). greeting cards, anything the child wishes to decorate.
Cream shortening and sugar. Blend in flour. Press evenly in bottom of ungreased baking pan 13 x 9 x 2-inch. Bake in 350° oven 12 to 15 minutes. Mix remaining ingredients; spread over hot baked layer and bake 20 minutes longer. Cool, cut into bars 3 x 1-inch long.
Add flour with baking powder; mix in shortening with pastry blender. Add cold water; blend only until moistened. Roll out. Makes top and bottom crust.
Mix peanut butter, brown sugar, confectioners sugar and 4 tablespoons of softened butter or margarine. Spread in a 13 x 9 x 2-inch pan. Mix the melted chocolate chips and 4 tablespoons softened butter or margarine together; spread over the top of the peanut butter mixture. Cool and cut into squares.
In a large bowl, combine cooked rotini, cherries, cucumbers, carrots and onions; mix well. In a small bowl, combine salad dressing, lemon juice, dill weed and pepper. Pour dressing mixture over pasta, tossing to coat. Cover and refrigerate overnight.
Dress and bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the toyo. Let stand for 15 minutes. Put in a saucepan with water and salt and pepper to taste; simmer until the meat is tender and most of the liquid has evaporated. Slice the hard-boiled eggs, Vienna sausage and chorizo. Fry the cooked chicken and chorizo in butter until brown.
Combine all ingredients in a tea kettle or saucepan. Bring to a boil. Reduce heat and simmer as long as desired for a Christmasy-smelling house. Check often and add water if needed. May be stored in refrigerator for several days and reused.
Brown hamburger, breaking it up into small pieces. Cook noodles as directed on package. In a large casserole dish, put both soups and stir to get out lumps. Add corn with juice (if you use regular corn instead of the Niblets, drain off most of the juice). Stir in the hamburger and noodles when they are ready. Bake at 350° for 1 hour.
Put all in a blender. Mix. Refrigerate at least 24 hours and bottle.
Saute tomatoes and onion. Add chilies. Mix together all ingredients and serve warm.
Combine and press into bottom of 9 x 13-inch buttered pan or dish as you would a graham cracker crust. Bake at 350° for 20 minutes. Do not overbake. Cool thoroughly.
Combine meat, rice, egg and seasonings. Core cabbage and parboil about 20 minutes, covered. Separate leaves, when cool; stuff with meat mixture and roll up. In large kettle, place a layer of sauerkraut, then a layer of cabbage rolls, then a layer of tomatoes, then pieces of pork shoulder, seasoning as you go. When all is used, cover to the top of the kettle with boiling water and cook over medium heat about 2 1/2 hours.
Combine dry ingredients; add oil and milk. Stir well. Cover and let set for 2 hours. Drop by spoonfuls in hot oil. Hush Puppies will float when done.
Beat egg whites; add cream of tartar, then sugar slowly. Add vanilla. Break crackers with hands. Fold crackers and chopped nuts into egg whites. Put into greased 9 x 12-inch or 10 x 13-inch pan. Bake 25 minutes at 350°. Cool. Top with Dream Whip, then spoon on ready prepared pie filling cherries. Put into refrigerator. Serves 12.
Place cranberries in casserole dish and layer apples on top. Mix remaining ingredients; spread over top of fruit. Bake at 350° until brown. This is a good side dish for Thanksgiving or Christmas.
Mix all ingredients (except last three) in large bowl. Form into patties. Grill, broil or saute. Serve on rolls with lettuce and tomato. Serves 12.
Have cream cheese at room temperature. Mix into pudding mix the cream cheese (add milk if needed). Then add 1 3/4 cups milk, sweetener and Cool Whip. Makes 2 pies. Top with Cool Whip.
Heat oven to 350°. Put into two custard cups. Sprinkle water over apple slices. Mix all other ingridents until crumbly. Sprinkle over apples. Bake 25 to 30 minutes. Makes two servings.
You have a choice of dressing up your macaroni and cheese either Italian style, Mexican style, or tuna style. Prepare macaroni and cheese using instructions on the package. Stir in your choice of dress up ingredients; tomate sauce and Italian seasoning OR canned chili OR tuna and pimentos. Let set for a few minutes to blend flavors.
Boil raisins and water about 5 minutes. Add soda and let cool. Cream sugars and shortening. Add eggs. Beat well. Add the cooled raisin mixture, oatmeal, salt, cinnamon, nutmeg, allspice, nut meats and flour. Mix well. Bake in 350° oven for 8 to 10 minutes.
Slice zucchini and yellow squash diagonally (use a crinkle cutter if you have one). Saute vegetables in olive oil in a large skillet over medium high heat 3 minutes or until crisp-tender. Add cheese and remaining ingredients; toss gently. Serve immediately.
Mix peas, peanuts, cheese and onion; set aside. Mix remaining ingredients and add to pea and cheese mixture; chill. Makes about 2 quarts.
Combine crumbs, cheese and a dash of black pepper. Dip chicken in egg, then coat with crumbs. Place in baking dish sprayed with Pam and bake at 400° for 20 minutes. Turn chicken and bake 20 minutes more. Heat sauce and pour over; top with cheese. Return to oven to melt. Serve over pasta.
Cook sugar, Karo and peanut butter and bring to a boil. Remove from heat and add cereal. Stir until coated. Melt butterscotch and chocolate chips in microwave; spread over cereal mixture.
Mix cranberry juice, orange juice and pineapple juice. Chill well. Just before serving, add Sprite. May be garnished with dips of sherbet or an ice ring.
In a glass Pyrex cake dish, layer in order, making sure the cheese is spread evenly. Bake at 350° until top cheese is melted. Serve with large Fritos or scoop Fritos.
Preheat oven to 350°. Grease and flour pan. Sift flour, baking powder, salt and soda together; set aside. Mix shortening and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternate flour mixture with buttermilk, beating well after each addition. Add vanilla. Mash bananas and add to mixture. Mix thoroughly. Stir in nuts. Pour into a 13 x 9 x 2-inch pan or two 9-inch round pans. Bake at 350° for about 40 minutes.
Separate egg whites and yolks. Add 1/2 cup of lemon juice to yolks slowly. Add sweetened condensed milk. Pour into baked pie shell.
Put into a big bowl and mix the first 3 ingredients. Put into another bowl the next 4 ingredients. Add flour mixture to first bowl. Mix well. Dough should be soft and easy to handle. Add a tablespoon of flour if dough is too sticky. Combine in a small dish and set aside the 1 tablespoon sugar and cinnamon. Roll dough into balls the size of a walnut. Roll in sugar-cinnamon mixture. Place on ungreased cookie sheet, 3 cookies across and 5 down. Bake 8 to 10 minutes at 400°. Don't overbake! Cookies should be soft and puffy. Cool on rack. Makes 3 dozen. Eat warm with a glass of milk.
Beat eggs until lemon colored. Add sugar, flour, baking powder, salt and pecans. Mix well. Drop by teaspoon on cookie sheet. Put pecan halves on top. Bake at 350° or 400° for 8 to 15 minutes.
Cream the sugar, oleo and oil. Add egg. Beat well. Add rest of ingredients. Shape into balls and flatten with fork. Bake at 350° for 10 to 15 minutes or until brown.
Mix Jell-O, cornstarch, sugar and water. Cook over medium heat until mixture begins to boil, stirring constantly. Let boil 3 minutes. Cool. Place sliced strawberries in baked pie shell. Pour cooled filling over berries. Chill 2 to 3 hours. Add whipped topping just before serving, if desired.
Mix salad oil and sugar together. Add eggs, vanilla, cinnamon, salt, baking soda, pineapple, walnuts, raisins, coconut and carrots. Mix together and add flour. Mix. Pour into a 10-inch well-greased tube pan. Bake at 325° until brown. Stick a toothpick in cake; if it comes out clean, it is done. Cool. Ice with Cream Cheese Icing.
Mix pineapple chunks, cheese, sugar, juice and flour together. Spray casserole dish with Pam and add pineapple mixture. Mix crackers and melted butter together and put on top of pineapple mixture. Bake at 350° for 30 minutes.
Pour envelope of soup mix into sour cream. Mix well. Let set for at least 2 hours or overnight. Great with chips.
Mix first 4 ingredients and cook, stirring until sugar is dissolved. Boil until it cracks as it cooks and will stand like an icicle when dropped in cold water. I beat my egg whites while candy is cooking. Pour the sugar mixture over the egg whites and beat until it stands in peaks in bowl. Dip by spoonful and place on waxed paper. Nuts or coconut (1/2 cup) may be added just before time to cool.
Dissolve lime, orange and strawberry Jell-O in 1 1/2 cups hot water (separately). Pour into pans and let it set. Heat the pineapple juice, sugar and water to boiling point. Dissolve lemon Jell-O in that. Let set until slightly jelled, then whip it and fold Cool Whip in. Cut the lime, orange and strawberry Jell-O into squares and fold into mixture. Put into bowl and let it set.
Bake puff pastries according to package directions. Mix cream cheese, powdered sugar and lemon juice until smooth and creamy. When pastries are done, remove from oven and let cool slightly, then cut in half. Layer cream cheese mixture and canned pie filling on each, then replace top and drizzle a little more pie filling on top. Top with whipped cream if desired and serve.
Work into small rolls. Let stand overnight or longer in refrigerator. Slice and bake at 350° for 8 to 10 minutes.
Mix shortening, sugar and potatoes in bowl with salt. Beat with fork. Add eggs. Mix well. Stir in yeast and water. Mix well. Add 2 cups flour. Mix well. Add 2 more cups flour. Mix well. Add remaining flour (enough to make dough stiff). Mix well. Let rise until double. Punch down and make buns. (Form like hamburger patties.) Let rise until double. Bake at 350° for 20-25 minutes.
Preheat oven to 350 degrees. Mix flour, sugar, cinnamon, salt, baking powder and baking soda. Stir in carrots. Add oil, eggs and vanilla. Blend well. Bake in 3 greased and floured round pans for 30 minutes or until cake tests done.
Brown and drain chopped meat. Add remaining ingredients and simmer on low heat for about 1 1/2 to 2 hours, covered. Stir occasionally.
Add water to dates and let stand. Sift together flour, salt, soda and cocoa. Set aside.
Dissolve yeast	and sugar in portion of potato water. Combine all ingredients in large glass bowl. Cover with cloth and let stand at room temperature for 24 to 48 hours. Stir occasionally. When bubbly and a nice yeasty odor, starter is ready.
Mix. Marinate about 1 pound of shrimp or 1 pound of chicken for 1 hour and grill.
Boil chicken and debone. Mix everything together, except cheese; pour into a large casserole (9 x 13-inches). Grate cheese over top and cover with foil; refrigerate overnight. Bake, covered, at 350° for 1 1/2 hours.
Mix all ingredients (except jello and strawberries) on stove. Stir until thick. Add jello. Pour over strawberries in baked pie shell.
Combine olive oil and garlic. Saute. Stir in flour. Saute. Add broth gradually. Stir until smooth. Add parsley, lemon juice and red chilies. Stir well to thicken. Add mushrooms. Stir in and heat for about 5 minutes or until done. Serve hot.
Lay sheet of pastry on bottom of pan. Pour in pie filling and sprinkle with cinnamon and sugar. Cut second pastry sheet into strips and weave top crust. Sprinkle with cinnamon and sugar. Put several pats of butter around on top. Bake until golden brown at 350°.
Mix all ingredients, except bread and butter. Melt 1 stick margarine and pour over bread and toss. Mix bread with pineapple mixture and pour into buttered baking dish and bake 25 to 30 minutes at 425°. Can be baked at 350° for about 45 minutes if something else is in the oven baking. Serves 4 to 6. Great with ham.
Dissolve gelatin in boiling water. Combine juice and ice cubes to make 1 1/4 cups. Add to gelatin and stir until slightly thickened. Remove any unmelted ice. Add apple. Chill until set, about 2 hours.
Soak together for 1 hour the rolled oats and sour milk. Mix together well the shortening, egg and brown sugar. Sift together soda, salt, flour and baking powder. Stir in with oats and milk. Fill tins 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12.
Cream sugar, butter, shortening, and egg yolks. Beat until smooth. combine dry ingredients. Add to creamed mixture. Add buttermilk and flavoring mix well. Add coconut and nuts. mix well. Gently fold in beaten egg whites with a wooden spoon. Grease and flour three 9 inch cake pans. Pour batter in. Bake at 325° for 20 to 25 minutes. Let Cool.
Mix soup, milk and sauce together. Let stand 2 to 3 minutes. Add ground beef. Mix together and form meatballs. Broil for 10 to 12 minutes, turning, on both sides.
Prepare spinach as directed in Step 1 of Spanakaopita Peloponnisos recipe. Gently fry onion in oil for 10 minutes. Add spring onion and fry for further 5 minutes.
Select small firm green tomatoes and pack into sterilized jars. To each quart, add 1 clove of garlic, 1 stalk of celery, 1 hot pepper and 1 head of dill.
Drain beans. Rinse with cool water; drain well. In a bowl, mix beans with oil, lemon juice, parsley, sliced green onions, tomatoes and enough pepper to make salad slightly hot to taste. If made ahead, cover and chill up to 4 hours, then mix. Crumble cheese onto salad. Garnish with whole onions.
Mix together cocoa, butter, sugar and milk. Boil 1 minute. Take off stove. Add oatmeal; add vanilla. Add peanut butter (in that order). Mix together. Drop cookies on wax paper. Takes 1/2 hour to cool.
Combine butter and boiling water. Stir until shortening is melted. Combine eggs, sugar and salt. Beat in cold water. Soften yeast in lukewarm water. Combine 3 mixtures and add flour. Cover and chill overnight. Shape and let rise and bake as for standard rolls. Makes 36. Let rise 1 1/2 to 2 hours. Bake at 400° for 20 minutes.
Sift together dry ingredients. Beat egg slightly; add milk, and stir into first mixture. Add melted shortening. For deep frying, dip wieners in batter, holding with a fork or skewer. Drain excess batter over bowl. Fry at 375° in a wire basket until golden brown. Drain on absorbent paper.	Serve hot.
Cream butter and sugar. Add eggs and vanilla. Mix well. Sift flour, measure and resift with baking powder, baking soda and salt. Add dry ingredients to creamed mixture and mix thoroughly. Add mashed banana, sour cream and chopped nuts.
Put frozen hash brown potatoes out to thaw well ahead of time. Mix potatoes and the remaining ingredients, except the Ritz crackers. Pour this mixture into a well-buttered 9 x 13-inch pan and sprinkle the crushed Ritz crackers over the top. Bake at 350° for one hour.