HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar and salt in a mixing bowl. Add melted butter and beaten eggs and stir with a whisk or fork until well blended. Stir in buttermilk, vanilla and lemon juice and mix well. Pour into unbaked pie shell and dust with cinnamon or nutmeg. Bake at 350° for 55 to 60 minutes or until filling is set and lightly browned.
Beat all ingredients together. Bake in bread pan at 350° for about 1 hour.
Mix all ingredients. Grease and flour pan. Bake for 40 minutes in a 450° oven.
Mix ingredients in order given and bake at 350° for 1 hour or until top is golden brown in greased 2-quart casserole dish.
Cream butter until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and ginger ale alternately until all used. Beat until smooth. Pour into two greased and floured loaf pans (9 x 5-inch) or one 10-inch tube pan. Bake in preheated 275° oven for about one hour and 45 minutes. (Baking time will be longer for the 10-inch pan.) Test for doneness with a toothpick. Let cool in pan.
Brown and drain ground chuck; add soup (blend soup in blender before adding to meat) and remaining ingredients. Simmer at least 20 minutes or longer. Stir often. Cooked macaroni may be added. Leave cover ajar to thicken.
Slice ham 1/4 inch thick. Place slices in a casserole dish, arrange 1/2 pineapple slice between every 2 pieces of ham alternately.
Mix together the soup mix, preserves and Russian dressing. Let chicken pieces (of your choice) stand in marinade overnight in refrigerator. Bake at 350°. Time varies according to what chicken pieces are used.
Use a small Bundt cake pan. Butter it. Melt butter; add raisins, cinnamon, sugar and nuts.	Split biscuits; spread halves with butter and cinnamon mixture. Stand biscuit halves on edge in pan; fill pan in this way.	Put extra on top. Put in room temperature oven. Bake 15 to 20 minutes at 375°. Pour glaze on top; serve hot.
Step 1: Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and mix well.
Mix white vinegar, sugar and salad oil together in saucepan. Boil 2 minutes and cool. Mix all remaining ingredients together with sauce. Chill thoroughly or overnight.
Mix together 1/2 cup Mandarin orange syrup and 1 1/2 cups of orange juice. Bring to a boil and pour into Jell-O. Beat into Jell-O mixture, 1 pint of orange sherbet. Pour into mold until almost firm, then add Mandarin oranges.
Combine 1st three ingredients; mix until smooth. Stir in cranberry sauce; add next three ingredients. Fold in Cool Whip. Refrigerate.
Place basil, nuts, garlic clove, salt and pepper in a blender and puree. Add cheese and oil; blend for 1 minute. Serve warm over hot spaghetti. Serves 4 and can be frozen.
Brown pork chops in oil. Add onions. Add stewed tomatoes and water. Add soy sauce and bouillon cube. Cover pan; simmer meat for 45 minutes. Use leftover tomatoes for side dish.
Cream Spry, add brown sugar and cream together. Beat in egg yolks. Add mashed carrots. Mix in all dry ingredients; add water, lemon juice and vanilla. Fold beaten egg whites in last. Put in 1 1/2-quart casserole. Set casserole in a pan of water, bake at 350° for 1 hour and 15 minutes, test with knife. Can be frozen and reheated.
Mix well and pour into 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Will be brown.
Mix well. Heat oven to 350°. Will make 3 layer cake. Top with favorite frosting.
Combine all ingredients except pistachios. Blend well. Form into a ball. Place pistachios on waxed paper and roll ball in nuts until well covered. Wrap tightly in plastic wrap and refrigerate for 2 hours or until firm. Yields 1 cheese ball or 2 cups cheese spread.
Combine cornstarch with egg, sugar, cinnamon and milk. Blend in creamed corn. Pour all in baking dish. Sprinkle with nutmeg and top with pats of butter. Bake 45 minutes to 1 hour until firm at 325°. A delightful main dish!
Wash and slice squash; cook in 1/2 cup water on medium heat until tender. Beat egg and add milk; spread about 1/3 cup corn in bottom of greased casserole dish. Add layer of 1/3 of squash. Sprinkle on part of crumbs, season and add few dots of butter and few spoons of egg mixture. Repeat layers until all ingredients are used. Pour remaining liquid over all. Bake at 375° for about 30 minutes. You can add onions and Cheddar cheese also.
Heat 1 quart water and sugar together until sugar dissolves. Set aside to cool. To sugar mixture add pineapple juice and real lemon, then finish filling gallon jug with water to make a gallon. Refrigerate. When ready to serve pour base into large container. Add 8 cups water and ginger ale. This will make 3 gallons of punch per gallon of base. Serve immediately over ice. Very light colored so can be colored easily.
Mix all ingredients, except stick of butter and nuts. After mixed, place stick of butter on top. Microwave on High for 2 minutes; stir until smooth, then stir in nuts. Put in wax papered dish. Chill in fridge for 1 hour, or place in freezer for 20 minutes. Take out and slice.
To prepare pie crusts: Cook crusts for half cooking time. Sprinkle crusts with coconut before pouring custard in. Also, after custard has been poured in, sprinkle with more coconut.
Mix well. Cover in casserole dish. Let cure in refrigerator for 3 days. When ready to bake, divide into 3 equal long, tubular rolls. Place on rack in baking casserole pan. Cover for up to 8 hours to prevent drying. Bake at 150° for 12 hours. Turn over after 6 hours. When done, let cool and wrap in foil. Keep in refrigerator. Slice when ready to serve.
Wash kale and snip leaves, cutting diagonally into wide slices (makes 6 to 7 cups lightly packed). Wash, peel and chop potatoes. Prick and blanch sausage for 5 to 10 minutes to release fat. Drain and cut into 1/2-inch slices. Saute onions, carrots and garlic in oil and butter until softened. Add potatoes and broth and simmer, partially covered, until potatoes are cooked. Mash potatoes against side of pot. Stir in tomatoes and kidney beans. Simmer 10 to 15 minutes. Add kale and sausage and cook another 5 to 10 minutes. Season to taste.
Mix sugar, flour, salt and nutmeg. Add beaten eggs and oleo. Add hot milk and vanilla. Pour in unbaked pie shell. Bake at 350° for 45 minutes or until done.
Mix all ingredients and pour into small, greased baking dish. Bake at 350° for 30 to 35 minutes.
Shred dried beef in blender. Add to softened cream cheese and horseradish. Form into a ball. Refrigerate. Serve with crackers.
Split Twinkies. Put half in 9 x 13-inch pan. Mix pudding according to directions on package. Pour half on Twinkies, then add half of crushed candy bars. Then add remaining Twinkies and vanilla pudding. Spread Cool Whip on top and remaining crushed candy bars. Refrigerate several hours.
Cook pasta until done. Brown sausage. Mix spaghetti sauce, pasta, pepperoni and optional veggies; mix well. Place 1/2 in cake pan. Spread cottage cheese over that; top with other half of pasta mixture. Top off with Mozzarella cheese. Bake until heated through.
Combine sugar, cream, margarine and syrup in heavy cooker. Boil to soft-ball stage, stirring constantly. Remove from heat. Add vanilla, peanut butter, marshmallow cream and nuts, if desired. Pour into well buttered 13 x 9-inch pan.
Stir and cook sugar, syrup, water and butter until sugar is dissolved. Continue to cook without stirring until it forms a hard ball in cold water. Add vanilla. Pour over warm popcorn; mix well. Butter hands to make balls. Makes 12.
Rub 1/2 teaspoon black pepper on both sides of each steak. Season steaks with salt, melt butter in heavy skillet over high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare. Transfer steaks to plates. Tent with foil to keep warm.
Measure out half a bag of self-rising flour into large mixing bowl. Add warm water, a cup at a time, until you get where your mixture does not stick to your fingers. Pinch off dinner roll size dough, then flatten on a flour covered surface. You may use a rolling pin if so desired. Fry in 1 inch of hot shortening, preferably in an iron skillet. Fry until golden brown, flipping over, so both sides are even. Set aside on a paper towel to drain. Top with honey or powdered sugar if desired.
Brown beef, onion and celery; drain fat. Stir in tomato sauce. Simmer 5 minutes. Cook macaroni 10 minutes. Add; pour into Corning Ware dish and top with cheese. Bake uncovered 30 minutes at 350°. Makes 4 to 6 servings.
Cook chicken in water (salted if desired) and let cool in broth. Remove meat from bone. Cook spaghetti in broth and drain; reserving liquid. Mix chicken, spaghetti, peppers, onions and cheese. Stir well. Add tomatoes, mushrooms and peas. If mixture seems dry, reserved liquid may be added. Divide into casserole dishes. Bake at 350° for 30 minutes or freeze.
Use coarse blade on grinder. Combine all vegetables in large bowl; sprinkle with salt. Cover with cold water. Let stand 4 hours. Drain thoroughly in colander; press out all excess liquid.
Preheat oven to 300°. Place ham in baking dish. Make holes in ham with a fork. Pour 6 oz. of Coca-Cola, brown sugar, and 1/2 c. water over top of ham. Bake 40 minutes. Pour remaining 6 oz. Coca-Cola and 1/2 c. water over ham. Return to oven and bake an additional 40 minutes.
Melt chocolate, corn syrup, water and vanilla in top of double boiler. Cool. Beat cream while adding cooled chocolate, until cream mounds. Refrigerate.
In greased 13 x 9-inch greased dish, arrange vegetables, then bread and ham. Combine eggs, milk and seasonings. Pour over vegetables. Sprinkle with cheese. Refrigerate 6 hours or overnight. Bake, uncovered, 40 to 50 minutes at 350°.
Combine cracker crumbs and melted margarine; press into 9 x 13-inch pan. Mix powdered sugar, softened margarine and eggs together until fluffy. Spread over crust. Spread pineapple over filling; arrange banana slices over pineapple. Spread whipped topping over bananas. Top with chopped nuts; garnish with cherries.
Mix first 4 ingredients. Add milk and cook until it thickens and bubbles, 2 to 3 minutes. Remove from heat. Add vanilla.
Cook macaroni. Drain and cool. In a large bowl, combine macaroni, chopped eggs, onions, chopped pickles and olives. In a separate bowl, combine remaining ingredients, blending well. Pour over macaroni mixture. Mix. Cover and chill for 1 hour before serving.
Mix margarine, sugar, eggs and vanilla. Stir in flour, salt and nuts. Shape into logs and about 1-inch in diameter. Wrap in wax paper and chill overnight in refrigerator. Heat oven to 375°. Slice cookies about 1/4-inch thick. Place on ungreased cookie sheet. Bake 8 to 10 minutes. Remove from cookie sheet and cool.
Preheat oven to 350°. Mix all dry ingredients. Add water, sour cream, eggs, chocolate and vanilla; mix until well blended. Pour into two 8-inch round pans (lightly greased). Bake for 40 to 45 minutes. Use icing of your choice.
Mix all ingredients together, put into an ungreased loaf pan. Bake 50 minutes at 350°. Serves four.
Place pineapple around casserole dish. Place sweet potatoes in center of dish. Make sauce with brown sugar, pineapple juice and oleo. Bring to a boil and pour over potatoes. Sprinkle marshmallows over top of dish. Bake at 325° for 1 hour.
Sprinkle ingredients with salt. Let set about 5 to 10 minutes; drain. Put in large pot and add sugar. Bring to a boil; cook for 4 or 5 minutes. Add vinegar and continue to cook over low heat until thick. Pack in clean jars and seal. Makes 2 to 3 pints.
Mix all ingredients together, dust flour on top of batter. Then dot with brown sugar and butter. Put in a greased 9 1/2 x 13-inch pan. Bake at 350° for 30 minutes.
Put peanut butter, oatmeal, coconut and nuts in a separate bowl. Bring first 6 ingredients to a bowl, then take off heat and mix into dry ingredients. Drop by teaspoon onto wax paper and let set up.
In bowl, combine corn, Bisquick mix, egg, butter, sugar and milk and mix well. Turn one-half of batter mix into well-greased 8 x 8-inch glass baking dish. Cover with chilies then cheese slices on top of chilies. Spread remaining batter on top. Bake at 400° for about 30 minutes or until brown.
Cream butter, sugar, egg and vanilla in large bowl. In a separate bowl, combine flour, cocoa and salt. Blend into creamed mixture. Fill cookie press with dough. Press cookies onto a cool, ungreased cookie sheet (or drop by spoonfuls). Bake at 350° for 5 to 7 minutes or until set. Remove from cookie sheet. Cool on a wire rack.
Mix all ingredients into large soup pot, except tomatoes. Cover ingredients with water. Puree tomatoes in blender. Add to mixture. Simmer on low heat for 2 hours.
Place the roast on large sheet of aluminum foil. Sprinkle the onion soup over the roast. Pour the mushroom soup on top, covering the entire roast. Cover with the foil. Bake at 325° for 3 1/2 hours.
Beat eggs slightly. Add rest of the ingredients. Turn into well buttered pudding dish. Bake until firm in a slow oven and serve hot.
Cook and debone chicken; cut into small pieces and set aside. In the chicken broth, cook spaghetti until there is very little broth left. Saute onion and celery until soft. Add chicken, spaghetti and onion/celery mix together with tomatoes, olives, seasonings and soup. Chop cheese into pieces and mix into spaghetti mixture. Bake or freeze until needed. Bake in 350° oven about 35 or 40 minutes until the casserole is really bubbly hot and all the cheese has melted. Serves 8 to 10.
Sift flour, pepper and baking powder. Cut in cheese and oleo; add water and mix well. Put in cookie press using star plate. Form straws. Bake on ungreased cookie sheet at 450° for 10 to 15 minutes.
Dissolve jello in boiling water. Let cool before adding to cake mix. Add eggs, oil, 3/4 cup strawberries and flour. Mix well and pour into 3 prepared cake pans (9-inch pans) and bake at 350° for 20 to 25 minutes.
Cream shortening and sugar. Add beaten eggs. Cover raisins with water and cook until tender. Add soda to 9 tablespoons of raisin liquid. Sift dry ingredients. Alternate dry ingredients with raisin liquid mixture; add to sugar and shortening. Mix well. Add raisins. Drop on cookie sheet and bake at 350° for 8 to 10 minutes.
Mix ingredients. Put in greased casserole dish. Top with Ritz cracker crumbs. Dot with butter and bake approximately 45 minutes. If mixture is too dry, add water or chicken broth.
Melt chocolate, peanut butter and butter in microwave for 1 minute. Mix together and pour over cereal. Pour sugar over mix and put lid over bowl; shake.
In a large skillet, fry sausage and drain. Add onions and green pepper. Cook slowly for 5 minutes. Stir in tomatoes, sour cream, macaroni, chili powder, salt and sugar. Cover and simmer 30 minutes, stirring frequently until macaroni is done. Serve hot.
Cook noodles; drain. Add remaining ingredients. Cook over low heat, stirring often, adding Parmesan cheese as desired.
Mix water and salt in saucepan and bring to boil. Stir in cornmeal and cook, stirring continually to prevent lumps, for one minute. Remove from heat. Add butter or margarine and beat well. Stir in eggs, then milk, beating well after each addition. Pour into a hot greased 12-inch square baking dish. Bake in 425° preheated oven for 25 minutes. (This is soooo good and is even better if eaten straight out of the oven.)
Mix all ingredients except bread. Dig out center of bread and tear into bite-size pieces. Pour dip into center of hollowed-out loaf and place bread pieces around bread loaf.
Bake cake mix as directed in a 9 x 13-inch pan. Cool slightly. Make large holes all over (handle of wooden spoon works well). Pour condensed milk over the warm cake, not hot. Pour ice cream topping over warm cake; cool. Spread Cool Whip over cake. Break candy bars into small bits; sprinkle over top and serve. Freeze. Skor bars break up easier.
Mix all ingredients until smooth, use hand mixer. Pour into lightly greased pan, 2 x 8 x 8-inch or 1 x 13 x 9-inch. Bake about 40 minutes at 325°.
Rub chops with salt and pepper. Place in heated skillet with tight fitting lid. Melt enough butter to keep chops from sticking. Combine soup and water. Pour over chops. Re-cover. Reduce heat to very low and cook slowly for 1 hour. Serves 4.
Melt almond bark in microwave for 1 minute and if needed melt at 30 second intervals until melted. Dip pretzels in almond bark; lay on wax paper. Decorate if desired.
Sift together flour, sugar, cocoa and baking soda. Add salad dressing and water. Mix all ingredients well. Bake at 350° for 30 to 35 minutes.
In large nonstick frying pan, heat oil. Brown garlic and onion. Add rice and cinnamon stick; stir. Add celery, carrots and garbanzos; keep stirring. Add basil, sesame seed, salt and pepper. Keep stirring, until celery and carrots are soft.
Mash corned beef and mix with cream cheese and other ingredients. Serve on bread or crackers.
Cook prunes until tender, remove pits. Add sugar and egg whites, beaten stiff. Put in a shallow baking dish and bake in a moderate oven until light brown. Serve with whipped cream.
Mix sugar, cornstarch, salt and cocoa together; gradually stir in milk. Cook over medium heat until mixture thickens and boils; boil 1 minute. Remove from heat. Gradually stir 1/2 of hot mixture into beaten egg yolks. Return all to saucepan. Boil one minute more, stirring constantly. Remove from heat, add butter and vanilla. Pour immediately into nine-inch baked pie shell. Spread meringue over hot filling, sealing to edges of crust. Bake at 400° about 8 to 10 minutes. Use meringue recipe with lemon pie.
Mix all ingredients, except pecans and parsley. Form into a ball. Roll ball in crushed pecans and dried parsley flakes.
Cook beans; drain and place in buttered casserole. Add tuna chunks and soup diluted with milk. Top with dressing and dot with butter. Bake 20 minutes at 400°.
Mix all ingredients except 7-Up. Do not dilute frozen juices. Add 7-Up last. Makes 1 full punch bowl.
Break eggs over apples; add sugar, cinnamon, oil, raisins and nuts. Mix. Sift flour, salt and soda into apple mixture and mix well. Bake at 350° for 50 minutes in 9 x 12-inch pan.
Cream shortening and sugar. Add egg and water; mix well. Mix together baking soda, salt and flour; blend well. Add nuts, vanilla and chips. Drop on greased cookie sheet. Bake 10 to 12 minutes at 400°.
Combine liquid smoke and water in a shallow dish. Add chicken and marinate for 15 minutes, turn chicken and marinate other side for 15 minutes. Remove chicken from marinade. Drain and place in baking pan. Bake, uncovered, in 325° oven for 45 to 50 minutes. Dip or brush chicken with barbecue sauce. Bake in 350° oven for 15 minutes.
Beat eggs and margarine. Add rest of ingredients. Bake 1 hour at 350° until done in center. Mixture will appear soupy before baking.
Mix together apples, 1/3 cup sugar, cinnamon, salt and melted butter. Place in greased 8-inch baking dish. Set aside. Combine 3/4 cup sugar and flour. Cut in 1/3 cup butter until crumbly. Sprinkle over apples. Bake at 375° for 45 minutes or until done. Serve with ice cream or Cool Whip.
Mix well. Chill and serve. Add ice ring or crushed ice. Serves about 10.
Mix spices into cottage cheese. Layer in a casserole lightly oiled the noodles, cottage cheese, spinach, tomatoes, onion and cottage cheese. Repeat. Bake at 325°F. for about 30 minutes.
Cut sausage links in half, making 24 short links. Unroll crescent dough and spread it out flat. Cut the 8 triangles lengthwise into 3 triangles each. This will give you 24 long, thin triangles of dough.
Mix cheeses, spinach, shrimp and crab together. Season with salt and pepper. Lay noodles out on work surface. Spread even layer of filling on each; roll up. Place in 9 x 11-inch baking pan. Pour sauce over. Bake at 350° for 20 to 25 minutes. Yields 12 servings.
Boil together for 5 minutes the raisins, sugar, water and Crisco. Add eggs, salt, baking soda and flour. Bake at 350° for 1/2 to 3/4 hour.
Boil the sugar and water together for 8 minutes. Add the tea, then chill. Add oranges, lemons, grape juice and pineapple. Place in refrigerator to mellow for about 2 hours. Before serving, add 2 quarts of ginger ale and ice cubes. For small parties this recipe can be divided into thirds. If served in a punch bowl, add quarter slices of oranges and lemons and one small bottle of maraschino cherries. Serves about 50.
Cook and chop the frozen spinach; drain well. Add Parmesan cheese, stuffing mix, butter and eggs. Mix and shape into balls. Put on greased cookie sheet and bake at 350° for 10 to 15 minutes.
Cook noodles and brown hamburger. Layer in casserole dish all ingredients, ending with cheese. Bake at 325° for 15 minutes.
Heat oven to 350°. Generously grease jelly roll pan or 2 (9-inch) square pans. Blend sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixing bowl on low speed, scraping bowl constantly. Beat 3 minutes on high speed. Stir in flour. Spread 2/3 of batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter; sprinkle lemon rind over cherries. Drop remaining batter by tablespoonfuls onto pie filling. Bake about 45 minutes. Drizzle with glaze.
Chop up cherries and drain pineapple. In a large bowl, mix together Cool Whip, pistachio pudding, marshmallows, coconut, cherries and 1/2 cup pecans. After mixing together all of the ingredients, sprinkle remaining pecans on top and garnish with a whole cherry. Refrigerate for 30 minutes before serving.
Beat eggs well. Then add oil, sugar, salt, vanilla and green tomatoes. Sift dry ingredients and add gradually to green tomato mixture. Add raisins and nutmeats. Stir. Pour into 2 greased loaf pans. Bake at 350° for 45 to 55 minutes.
Stuff into maw and fasten all openings. Place in oven roaster with small amount of water in bottom. Roast at 350° for 2 hours. When top side has browned, turn over and brown other side. Slice to serve.
Cook spinach covered with water for 3 to 4 minutes, until wilted. Rinse in cold water and drain. Heat oven to 400°. Brush baking sheet with butter; put 1 sheet of phyllo on baking sheet and cover with butter. Sprinkle with 1 tablespoon Parmesan; cover with next sheet of phyllo. Press together and repeat, ending with phyllo sheet. Bake for 5 minutes.
In bowl tear spinach leaves in bite size pieces, combine rest of veggies. Mix dressing per instructions on package. Toss dressing in salad. Before serving squeeze some fresh lemon over salad.
Mix all ingredients together. Bake at 350° in 13 x 9-inch pan for 35 minutes.
Saute the ground beef until you remove the reddish out of it. Drain. Add the rice, tomato paste and seasoning. Trim core of center of cabbage. Insert whole head in boiling water for wilting to make leaves come out one by one and easy to roll. Drain and separate leaves. Cut off coarse ribs, enough to roll easily. Put about 1 tablespoon in half of a large leaf or use large leaf and put about 2 tablespoons. Line boiler with 2 or 3 leaves or some of the coarse ribs that have been taken off to prevent scorching. Lay cabbage rolls evenly, layer after layer. Add about 4 cups water mixed with a small can of tomato sauce and salt as desired. Add enough water to cover cabbage rolls and cook, covered, at medium heat until it boils, then you finish cooking on low heat until done. It's best to cover cabbage rolls with foil paper so that they will stay down. It usually takes about 45 minutes or so. Check occasionally to see if done.
Cook macaroni until tender, do not overcook. Rinse and carefully mix with remaining ingredients. Cover and chill before serving.
Place sausage in medium skillet; add water, cover and simmer until water has evaporated. Remove cover and brown sausage on all sides.
Cut up green onions and mix with broccoli slaw. Crush up Ramen noodles. Mix with sunflower seeds and almonds. Separately mix oil, sugar, vinegar and Ramen noodles seasoning. Shake. When ready to serve, mix everything together.
Brown meat in oil; stir constantly. Add 1 cup wine and stir well. Add onions, Tabasco, spices and seasonings. Cook slowly, adding remaining wine. May add water or stock juice. Keep tightly covered and cook 4 to 5 hours, adding mushrooms last 1/2 hour.