HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pot mix raisins, water and salt. Let simmer until raisins are soft. In a bowl mix well sugar and flour. Add to raisin and water mixture. While mixture is still hot, add oleo or butter. Stir all this in real well; use a wire whisk and cook until thickens (soft gel). Pour into pie crust. Top with pie strips or a solid crust with slits. Bake at 350° until golden brown.
Prepare crust for a double crust pie. Combine and boil sugar, water, oleo, cream of tartar, cinnamon, nutmeg and vanilla in a saucepan. On medium heat, bring to boil and boil 3 to 4 minutes. Break up crackers in the crust that's in a pie pan. Pour boiled mixture over crackers. Put top crust on and sprinkle a little sugar on top crust. Bake in 350° oven 30 minutes until golden brown.
Place graham crackers in bottom of 9 x 13-inch baking dish. Prepare pudding according to directions; fold in Cool Whip. Layer the pudding mixture with graham crackers for two layers. Chill overnight. Spread blueberries on top and serve.
Brown ground beef and onion. Drain. Add salt, pepper, spaghetti sauce, tomato sauce, and water. Simmer. Cook noodles according to package directions. Spray large baking dish with Pam. Layer ground beef mixture, noodles, and cheese. Repeat layers. Cover with foil. Bake at 375° for 40 minutes.
Cut eggs in half lengthwise and spoon out yolks. Put yolks in a bowl and smash. Add remaining ingredients and mix well. Fill whites heaping full. Refrigerate until serving time.
Mix all ingredients together. Slice up onions. Dip into mix. Pan or deep fat fry.
Layer beef on bottom of greased 9 x 13-inch pan. Then lay chicken on beef. Pour combined soup and sour cream over chicken. Place bacon on top and season. Dust with paprika. Bake at 275° about 3 hours. Serve with Rice Side Dish in Vegetable section.
In a medium saucepan, add the butter. Gently cook the onion until wilted. Stir in the mustard, then add the cheese spread. Gradually add the soup and stir. Add the broccoli and rice and stir gently, but well. Turn into a buttered shallow 2-quart baking dish. Sprinkle with the onion rings. Bake in a preheated oven at 350° until hot through, about 20 minutes. Makes 6 servings.
Cook the first 5 ingredients in saucepan, stirring until sugar is dissolved. Continue cooking, without stirring, until it forms a brittle ball in cold water. Add vanilla and stir just enough to fold it in. Pour syrup slowly over popped corn. With buttered hands, shape into balls.
Melt margarine; add onions, celery and pepper and cook slow until soft. Add crab, stuffing mix, egg and other ingredients. Add hot water, small amount at a time, until well mixed. Split flounder in center and cut almost to fins. Stuff and bake at 400° for 15 minutes and broil until brown. This will stuff about 4 medium flounders. If you like, brush with melted butter and lemon juice before serving.
Wash and drain catfish fillets. Cut into large bite size pieces. Season on both sides with Tony Chachere Creole seasoning (use sparingly, hot!). Dip fish into cooking oil and then coat well with Special K. Lay each piece of fish in an ungreased glass pan and cook for 15 minutes in a 450° oven.
Make pudding. Decrease the milk by 1/4 cup for each box. Add Cool Whip. First and last layers must	be crackers. Chill, then frost.
Cream first 4 ingredients until fluffy. Add eggs beating well. Mix soda with flour and add to batter, beating at low speed. Stir in oats, raisins and nuts. Drop on ungreased cookie sheet about 1 teaspoonful 2 inches apart. Bake at 375° for 10 to 12 minutes. Cool on baking sheet 10 minutes. Makes 5 dozen.
Add cracker crumbs and nuts to fruit (cut up the pineapple just a little, leave cherries whole). Heat milk, add marshmallows; stir until melted (do not burn). Then add milk and marshmallows to nuts, fruit and crumbs. Mix with hands. Pack tightly into pans lined with wax paper or plastic wrap. Refrigerate to cool. Wrap and freeze. Keeps up to a year. (Mini loaf pans 2 1/4 x 4 1/4-inch can be used or other loaf pans.)
Bake cake according to package directions in 2 round pans. Cool. Cut each layer lengthwise (4 layers). Bring sugar and cream to a boil and cook to soft ball stage. Add marshmallows; allow to melt. Add coconut and spread between layers. Spread frosting on top and sides of cake.
Mix liquid smoke, garlic, onion and celery salts into a paste. Rub on meat. Wrap in foil and marinate in refrigerator overnight.
Remove the outside leaves of the lettuces and extract the hearts, leaving heads intact. Soak the mushrooms in lukewarm water to cover for 30 minutes. Drain the mushrooms and chop together with 2 lettuce hearts, the marjoram, garlic and breadcrumbs. Mix in 2 eggs, Parmesan, salt and pepper.
Drain asparagus; reserve liquid. Sprinkle 1/2 cup of crumbs in bottom of buttered casserole dish. Top with half of the asparagus, then half of soup. Add asparagus liquid. Repeat layers of asparagus and soup. Top with remaining crumbs. Dot with margarine. Bake, uncovered, at 350° for 20 minutes or until crumbs are browned. Serves 8.
Chill evaporated milk and a mixing bowl overnight. Mix together lemon jello, water, lemon juice and 1/2 cup sugar. Let stand until jelly-like. Take graham crackers and crush. (Putting into a sealed plastic bag and using a rolling pin over it works well.) Then mix margarine or butter, sugar and all but 1/2 cup of graham cracker crumbs. Place this mixture in bottom of a serving dish. Take chilled milk and bowl. Beat milk in chilled bowl until foamy like cream. Add jello mixture and mix. Pour into serving dish on top of crumb mixture. Refrigerate until firm. Sprinkle remaining 1/2 cup of graham cracker crumbs on top. Serve.
Mix ingredients and form into loaf. Place in loaf pan. Cover with ketchup and bake in preheated oven at 350°.
Cut up onion and cook in small amount of oil. Set aside. Fry your tortillas in just a little bit of oil in the bottom of a pan. Drain the grease off of them. Lay tortillas flat. Spoon or spread chili colorado or canned Enchilada sauce over tortillas one at a time. Then put onion on them and shredded cheese. Roll them up and place them side by side in a shallow baking dish. Cover again with small amount of chili sauce. Bake at 350 degrees for just a few minutes until heated through.
Butter (or spray) a 9 x 13-inch cake pan. Line bottom of pan with bread. Brown sausage. Drain to remove as much fat as possible. Beat eggs, milk, mustard, salt and pepper together. Spread sausage evenly over bread slices. Top with mushroom pieces. Layer cheeses over mushrooms. Pour egg mixture over everything. Cover and refrigerate overnight. Bake at 350° (325° for glass pan) for 45 minutes or until knife inserted into center comes out clean.
Cook macaroni according to directions on box. Add tuna, corn or peas, soup and onion. Salt and pepper to taste. Pour in a casserole dish. May add additional cheese on top. Bake at 350° for 10 minutes or microwave until heated through.
Beat eggs well. Add oil, sugar, vanilla and zucchini. Mix lightly, but well. Add dry ingredients and nuts. Mix thoroughly. Bake in a 9 x 13-inch pan or divide into two loaf pans. Generously grease and flour pans. Bake at 325° for 1 hour. Time varies according to oven. Test with toothpick for doneness.
Blend first 3 ingredients together. Mix and sift the next 4 ingredients. Mix together. Then add apples and vanilla flavoring; stir well. Spread in baking pan. Bake in a 375° oven for 25 to 30 minutes.
Cook sugars and milk until it reaches soft ball stage. Remove from heat and add butter, vanilla and pecans. Stir until it loses its shine. Spoon out on wax paper.
Cream together good the margarine, vegetable oil and sugar. Add flour, milk, baking powder, salt and eggs, one at a time.
Place chicken, skin side up, in casserole dish. Mix remaining ingredients and pour over chicken. Bake 1 1/2 hours at 325°.
Mix margarine, sugar and milk; bring to full boil and boil 5 minutes. Take off stove and add 1 small jar Jif peanut butter. Mix well; add 1 small jar Marshmallow Creme. Add 1 teaspoon vanilla. Mix well and pour in buttered 13 x 9 1/2-inch pan. Garnish with pecan halves.
In a large skillet cook mushrooms, peppers and onion in hot margarine or butter until tender. Stir in seasoned salt and pepper. Toss with hot pasta. Top with cheese. Makes about 2 cups sauce.
Dissolve jello in boiling water. Stir in remaining ingredients; blend well. Pour into mold. Refrigerate until firm.
Cream shortening and sugar. Add cup of cold water, alternately with flour in small amounts sifted together with other dry ingredients.
Slice King's Hawaiian bread in 4 horizontal slices. In a bowl, mix cream cheese, crushed pineapple with juice and green onions. Spread mixture on bottom slice and layer with turkey and ham. Put the next piece of bread on and layer with mixture, turkey and ham. Continue to layer with the rest of the bread slices. Refrigerate for a couple of hours. Slice into wedges and serve.
Heat pineapple with 1 1/4 cups water. When hot (not boiling), add jello. Add cheese and stir well. Chill. Add whipped cream and maraschino cherries. Let stand overnight.
Cream the cheese and dressing well with a fork or with an electric mixer. Form into a ball and roll in nuts or bacon bits. Wrap ball in waxed paper and chill. Allow ball to come to room temperature before serving. Serve with Sociables crackers or Triscuits. (Easy and a real taste treat.)
Mix together and roll into meatballs. Brown in oil. Take out and drain. Add a little more oil, if needed.
Mix soy sauce, sugar, ginger and garlic. Shape meat into 4 patties. Place patties in shallow glass dish. Pour soy sauce mixture over patties. Cover; refrigerate at least 30 minutes. Remove patties from marinade. Place patties on grill 4 inches from hot coals. Cook about 7 minutes on each side, basting with reserved marinade. Serve in buns.
Dissolve red hots in water. Remove from heat and add Jell-O and when it is dissolved, add the applesauce. When it is cool, put in the refrigerator to set good.
Combine all ingredients until well mixed. Pour into greased and floured 13 x 9-inch pan. Bake in 350° oven for 25 to 30 minutes.
Mix hamburger and salt. Let stand in refrigerator 4 hours or overnight. Add liquid smoke, garlic and pepper; mix well.
Dissolve gelatin in boiling water. Add cranberry sauce and strawberries. Mash with potato masher. Add nuts. Pour in mold. Refrigerate. Goes well with turkey and dressing.
Prepare dinner as directed on package. Melt margarine in saucepan on low heat. Blend in salad dressing, flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Layer dinner mixture, broccoli and chicken in a 10 x 6-inch baking dish. Top with sauce. Sprinkle with cheese. Bake at 350° for 35 to 40 minutes.
Mix together the flour and sugar. Stir in the beer, using a fork. Beat egg yolk. Grease pan lightly. Put in dough mix and then spread the beaten egg yolk over the top of the dough. Bake at 350° for 45 to 50 minutes.
Slice zucchini, onions and peeled tomatoes. Alternate layers of zucchini, onion, tomatoes and bread crumbs in a baking dish. Repeat layers and bake at 350° for 45 minutes. Sprinkle with grated cheese just before baking time expires.
Melt shortening in skillet. Cut meat into 1-inch strips; sprinkle with salt and pepper. Fry meat, onion and garlic until brown. Add peppers and bouillon; cover and cook 30 minutes. Add tomatoes; simmer 5 minutes. Combine cornstarch, soy sauce and water. Add to meat mixture and cook 5 minutes, stirring constantly. Serve over cooked rice. Serves 6.
Cream together sugar and butter; add eggs and beat on medium (mixer) speed for 2 minutes. Mix together lightly with fork the salt, baking powder and flour. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into 2 greased and floured 8-inch layer pans and bake at 325° for 30 minutes.
Cream the butter, sugar, vanilla and salt until fluffy. Stir in raisins, then oats until well blended. Gradually stir in flour until blended. Use hands if necessary. Press 1/4 mixture into 3-inch cookie. Bake in a 325° oven for 15 to 17 minutes or less if chewy cookies are preferred.
Cook beef and chicken. Mix with other ingredients. Simmer until vegetables are done. Okra can be added last 15 minutes if desired. Add chicken broth for desired thickness.
Bake a plain cake in a square pan. Cut each layer crossways, so it will fit in a loaf pan. Put a layer of cake in dish. Add a layer of fresh frozen fruit, such as strawberries or peaches or your favorite. Cover with a layer of ice cream, which has been slightly softened. Add the same mixture again on top of the first layer; top with chopped nuts. Store in freezer; slice for serving.
Mix flour, margarine, and 1/4 cup confectionary sugar together. Press in ungreased 8 x 8 or 9 x 9 pan, building edges up 1/2 inch. Bake crust at 350° for 20 minutes. Beat remaining ingredients except confectionary sugar, with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25-30 minutes or until no indentation remains when touched lightly in center. Cool in pan. Dust with confectionary sugar. Cut into 5 rows x 5 rows. If desired, may add 1/2 cup coconut into the egg mixture.
Dissolve corn syrup and sugar; bring to a boil. Take off when bubbles form around edge. Remove from heat. Add peanut butter and corn flakes. Form in balls and place on paper.
Boil sugar, syrup and water together until it forms a hard ball in cold water. Beat egg whites very stiff. Pour in hot syrup. Beat continually. Add the nuts. Beat. Spread on buttered pan. Refrigerate until chilled. Cut and serve. This recipe will serve 12 people.
Mix all ingredients well. Shape into balls, about 3-inches in diameter. Bake at 325° for 20 minutes.
Grease Bundt pan. Place rolls in pan evenly, in one layer. Mix both sugars, cinnamon and pudding mix. Sprinkle over rolls, then put nuts over this. Finally pour the butter over all. Let stand overnight or all day to rise. Bake for 30 minutes at 350°. Keep in pan 15 minutes before removing.
Preheat oven to 450°. Combine above ingredients. Do not overmix. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes.
Beat the cream cheese for 1 to 2 minutes with electric mixer until creamy. Blend in remaining ingredients (except walnuts and paprika). Spread mixture in 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes or until golden brown. Makes approximately 3 cups.
Dissolve jello in water. Add strawberries, pineapple and bananas. Pour half of mixture in 8 x 8 x 2-inch pan. Chill until firm. Spoon sour cream over top. Spread evenly. Cover with remaining jello mixture. Chill. Cut in squares and serve on lettuce.
Boil potatoes with bay leaf; drain and remove bay leaf. Cool, peel and slice. Combine with all other ingredients, except cheese, and put in a greased casserole. Sprinkle grated cheese on top. Cook, covered, in a 13 x 9-inch baking dish for 30 minutes at 375°.
Mix the juices, Kool-Aid, water and sugar to taste. Right before serving, slice the bananas and put in frozen strawberries.
Combine ingredients and bake in greased casserole. Bake at 325° for 30 minutes or until all is hot.
Put meat, eggs and pickles through food grinder. Mix with mayonnaise. Spread slices of bread with mixture. Cover top slice with butter and toast. Serve with dill pickle.
Mix cottage cheese, buttermilk and salad dressing mix in a bowl. Pour into a 1-quart container and shake well. Refrigerate and shake again before serving.
Mix well. Press into 2 pie pans. Bake at 350° for 15 minutes, or until brown.
Drain liquid from beans through strainer and set aside. Grind onion and pepper; press as much liquid out as possible through strainer. Press liquid from sweet relish and horseradish. Dispose of liquid and mix all ingredients together. Chill.
Cook first 3 ingredients until clear. Add everything else. Cool. Pour into baked pie shell. You can add dots of whipped cream if you want too.
Cream butter, shortening, sugar and eggs. Beat well. Sift dry ingredients. Add to creamed mixture. Add nuts. Drop from teaspoon 2-inches apart onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen cookies.
Heat oven to 350°. Blend cheese and butter until smooth. Add turkey, pepper, salt, onion and pimento; mix well. Separate rolls into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of roll. Pull 4 corners to center. Twist slightly; seal edges. Brush with butter. Bake on ungreased cookie sheet 20 to 25 minutes until brown.
Pound veal cutlets thin. Combine egg and milk in a pie plate. Combine bread crumbs and cheese in another pie plate. Dip each cutlet into the egg and milk mixture, then into the bread crumb and Parmesan cheese mixture.
Put the condensed milk in crock-pot and cover with water. Cook on high for 5 hours. Remove from crock-pot. Cover and cool. Place in graham cracker crust. Top with Cool Whip. Cut into small pieces as it is very rich.
Mix together dry ingredients and add carrots, oil, pineapple and eggs. If desired, add orange rind. Bake in oiled and floured tube pan for 1 hour or until done. Cool and serve plain or frosted.
Spray chicken cutlets with cooking spray. Place in heated skillet. Saute on each side for 2 minutes, remove from skillet. Keep warm.
Preheat oven to 350°. Lightly oil an 8 x 10-inch baking dish. Heat oil in a large skillet. Add vegetables, garlic, herbs and half the parsley. Saute over medium-high heat for 6 minutes. Add sugar, paprika, salt and rice. Cook 1 minute. Add tomatoes, water and currants or raisins; bring to a simmer. Transfer to baking dish, cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Garnish with lemon wedges. Serve hot.
Roll chicken livers in flour and wrap 1/2 slice of bacon around the liver. Have the bacon overlap the liver. Use enough oil to cover halfway up on the liver and bacon. Get oil real hot. Place livers and bacon in oil, with overlap toward skillet. Fry until bacon is crisp.
In a large skillet, simmer the first 3 ingredients, covered, until the zucchini is tender. Add the remaining ingredients and heat through. Serves 4.
Cook chicken until well done; remove from bones and dice. Drain the Veg-All; add to chicken. Add gravy; mix well. Place one pie crust in bottom of pie pan. Add chicken mixture; cover with second crust. Bake at 325° for about 20 to 25 minutes, or until brown.
Mix whipped topping and sour cream. Fold in powdered sugar. Drain oranges and pineapple. Mix together all ingredients and refrigerate until chilled before serving.
Dissolve raspberry flavored gelatin in 1 cup boiling water. Stir in cranberry sauce. Pour into 9 x 9 x 2 inch baking pan. Chill until almost firm.
Prepare grits with first 3 ingredients. Cook 15 minutes, stirring occasionally. Add eggs, milk, margarine and cheese to grits and cook until cheese melts. Serve warm.
Preheat oven to 350°. Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture until well blended. Pour half of batter into prepared tube pan. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before removing.
Heat oil in skillet, saute ham in oil. Gradually stir in liquid. Add rice. Now cover skillet and simmer. Add parsley and olives to garnish.
In glass bowl, microwave water, salt and butter 5 minutes or until boiling. Add rice. Cover and microwave 15 minutes. Remove and let stand 5 minutes.
Mix all ingredients together real good. Then add 3 cups boiling water. Spoon in skillet with shortening or Crisco oil. Skillet should be hot.
Brown meat in large skillet. Add undiluted soup, undrained mushrooms, minced garlic, wine, salt and pepper. Simmer for approximately 4 hours. Serve over noodles, rice or grits.
Mix baking soda with persimmon juice. Mix sugar, flour, cinnamon and salt. Mix milk, eggs, margarine and persimmon juice mixture. Mix all ingredients together. Bake in a margarine greased pan at 350° for 1 hour.
Melt butter and saute onions, celery and carrots over low heat. Add chicken broth and simmer 30 minutes. Add potato soup, cheese, parsley, Tabasco sauce, salt and pepper. Stir in sour cream and simmer 15 minutes. Add sherry. Stir and serve. Yields 10 cups.
Spray Pyrex dish with no-stick cooking spray. Add boiled macaroni. Beat eggs and milk together; add seasonings. Pour over macaroni. Put grated cheese over top and add several pats of margarine. Bake for 30 to 35 minutes, uncovered.
Sprinkle ginger over figs. Cover with boiling water and let stand for 15 minutes. Mix sugar with enough water to boil. Remove figs from the water and add syrup. Cook until syrup is thick.
Heat oven to 475°. Pour butter in a 9 x 13-inch baking dish. Cut scrubbed white Idaho potatoes into very thin slices and add to butter, turning to coat in the butter. Bake 20 minutes, turning once during this time. After 20 minutes, broil 6 inches from heat until crisp and brown.
Toast bread and cut into 1/2-inch cubes. Put in 1 1/2-quart casserole. Add hot milk and butter. Let stand 30 minutes. Beat eggs until fluffy. Add salt, sugar, cinnamon, nutmeg, raisins and apples. Pour over bread mixture and bake, uncovered, in 300° oven for 45 minutes. Serve with lemon sauce and cream.
Wipe the pieces of chicken with paper toweling. Melt the margarine in a saucepan. Mix the salt, pepper, bread crumbs and cornstarch together thoroughly. Dip each piece of chicken into the melted margarine, then into the bread crumb mixture. Place the chicken pieces, skin side down, in a shallow baking pan. Bake in a 350° oven for 45 minutes, then turn each piece of chicken over, skin side up, and continue to bake at 350° for 25 minutes longer, or until rich brown and each piece can be easily pierced with a fork. Serve at once, piping hot.
In a saucepan, bring all the ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into bottles or jars. Seal tightly. Throw away cranberries and cinnamon stick. Chill until ready to use in your favorite dishes.
Brown sausage and onion; drain. Mix together remaining ingredients. Add sausage mixture and mix well. Pour into well-greased large iron skillet. Bake at 350° for 1 hour to 1 hour and 25 minutes.
Mix all ingredients together. Simmer slowly in frying pan for 2 hours. Thin with water if necessary. Serve on rice.
Combine all ingredients with enough dressing to moisten, mixing well. Chill to serving time. Serves 6.
Dissolve sugar in cider and bring to a boil. Add orange rind, berries and cinnamon. Lower heat. Simmer uncovered 20 to 25 minutes. stir occasionally. Goes good with turkey, chicken or ham.
Combine all ingredients and mix well. Bake for 1 hour at 325° in 2 well-greased loaf pans.
In a saucepan, bring oil and water to a boil. Remove from heat. Add flour. Stir thoroughly; let cool. Spread in GLASS pie plate. Yield: 1 crust.
Drain syrup from all three fruits; combine with all remaining ingredients in a sortable serving dish; chill.
Blend the first 6 ingredients until slush. Ahead of time, thaw the strawberries and puree. In a tall clear glass, pour 1/4-inch strawberry puree; fill remaining glass with blended ingredients and top with real whip cream. Add cherry on top.
Cream together the oleo and sugar. Add eggs; mix well. Add flour alternately with milk. Add almond flavoring. Bake at 350° for about 18 to 20 minutes.
Spread crescent rolls flat on large cookie sheet. Blend the seams together and stretch as large as you can. Bake at 350° for 10 to 15 minutes. Let cool. Mix sauce ingredients together and spread on cooled crust. Put chopped vegetables on one at a time. Press into sauce. Sprinkle on cheddar cheese. Cut into pieces.
Beat egg well and add sugar gradually. Sift together and stir in flour, baking powder and salt. Add vanilla, apples and nuts. Pour into greased pie plate or 8-inch square pan. Bake in 350° oven for 25 minutes. Top with whipped cream.