HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over dates and let stand. Cream sugar and oleo. Add egg and blend. Add flour, soda, cinnamon, salt and vanilla, then add apples, nuts and dates from which liquid has been drained. Bake at 350° for 30 minutes or until done. Serve with Brown Sugar Sauce. Serves 10.
Melt butter or margarine and pour into 9 x 12 x 2-inch baking pan. Combine flour, sugar, baking powder and milk. Pour into pan. Drain fruit if canned and combine with water and sugar. Carefully pour into pan. Bake in 375° oven for approximately 1 hour. When done, the batter will have risen to the top and should be a beautiful brown. Serves 6 to 8.
Cook in saucepan or skillet until light colored (just before it spins a thread). Cool slightly. Pour over cake.
Combine the first 3 ingredients; set aside. Mix rest in bowl for 5 minutes. Grease and flour tube pan. Put 1/3 batter in pan. Put half of apples on top of half of sugar and cinnamon mixture. Pour rest of batter, apples and mixture. Bake at 350° for 70 minutes.
Season the salmon with a generous sprinkling of lemon pepper seasoning. Place on grill and cook until tender. I use the George Forman grill and it usually takes about 4 minutes. The amount of time can vary due to the thickness of the salmon.
Heat oven to 425°. Prepare pie crust according to directions on package for 2 crust pie.
Cut up potatoes and onion in a three-quart pan. Mix potatoes and onion in pan with water and bring to a boil. Cut heat down to medium and add meat, salt, pepper and ketchup. Let cook on medium heat for about 1 hour. Check every 15 minutes to see if stew is done. Stew will be done when potatoes are cooked well.
Cook macaroni. In a large bowl, add shrimp, peas and cucumber (take inside seeds out of cucumber). Mix milk and salad dressing until creamy. Mix all ingredients together.
Mix all ingredients together. Use 2 large or 3 small pans. Pour batter into greased pans. Bake at 375° for 35 minutes.
Mix all ingredients. Pour into casserole dish. Sprinkle remaining 1/4 package poultry stuffing on top. Bake at 350° for 30 to 45 minutes.
Cook first 3 ingredients until mixture strikes a boil. Then add peanuts (or pecans). Cook to hard-crack stage (295°). Remove from stove and add soda; stir. Pour on buttered cookie pan and spread.
Combine ingredients in order listed. Chill dough in fridge until firm (overnight). Roll out on lightly floured surface and cut with cookie cutters. Decorate with colored sugars. Bake at 350° for 8 to 10 minutes. Do not let them turn brown.
Put chicken in 9 x 13-inch dish. Mix soup and broth and pour over chicken. Mix together the margarine, flour and milk. Batter will be thin. Pour this batter over chicken and bake at 375° until bubbly and top crust is brown.
Combine flour, soda and salt, stir well; set aside. Combine sugar and shortening, cream well, beat in eggs and vanilla. Add flour mixture, mixing well. Stir in oats and pecans. Divide dough in half, shape each half into a 12 x 12-inch roll. Wrap in waxed paper, and chill overnight. Slice dough into 1/4-inch slices, place on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned.
Brown ground beef and onions together and drain. Add rest of ingredients and simmer. Serve soup and top with cheese, Fritos, sour cream, lettuce and chopped tomatoes.
Combine peaches and 1/2 cup sugar; mix well and let stand 5 minutes.
Stir first six ingredients into a medium bowl. Using an electric beater, beat butter, sugar and honey in a large bowl until fluffy. Beat in egg yolks. Add dry ingredients. Combine. Gather dough into ball. Divide into three pieces, flattening each into circles. Wrap in plastic and chill until firm (3 hours).
Cook whole chicken until falls away from bone, then remove chicken from broth and place in a 9 x 13-inch pan, laying chicken on bottom of pan only.
Beat with a fork until all cake mix is absorbed. Press into bottom of greased and floured 9 x 13-inch pan.
Mix and boil sugar, cocoa, milk and butter until it forms a soft ball stage. Cool mixture for approximately 5 minutes. Add vanilla and chopped nuts. Beat with a spoon until ready to set. (The fudge will lose its glossy look.) Pour into a small greased pan. Refrigerate until set.
Scald milk and cream on medium heat. Thoroughly mix flour, cornstarch, sugar and salt. Add dry ingredients to milk. Mix until thick. Let boil slowly for a couple of minutes. Beat the egg yolks. Gradually add pudding mixture to yolks, stirring constantly. Cook for 1 minute on low. Take off heat. Cool and add vanilla. Pour into pie crust. Top with meringue, if desired.
Layer first 4 ingredients in a 9 x 13-inch glass or Tupperware dish (only use glass or Tupperware). Cover with mayonnaise and sugar, then layer of grated cheese. Top with crumbled bacon. Cover tightly and refrigerate overnight. (May use Bac*Os instead of bacon.)
In a bowl scramble eggs. Add cinnamon and vanilla. Mix well. In a frypan melt a little butter. Dip bread into egg mixture. Fry until golden brown on both sides. Remove from pan. Butter and sprinkle generous amount of powdered sugar on toast and serve immediately.
Saute onion and garlic in butter until tender, but not brown. Add chicken broth and zucchini. Simmer until tender. Blend (in blender) small batches of zucchini and broth until smooth. Add half and half or milk as you blend. Season to taste. Serve hot or cold.
Combine egg and milk; stir well and set aside. Combine cheese, flour, paprika, salt and pepper. Mix well. Rinse chicken; pat dry. Dip in egg mixture, then in flour mixture. Place chicken in a 12 x 8 x 2-inch baking dish. Pour butter over chicken. Bake at 350° for 1 hour or microwave oven for 20 minutes.
Cream sugar and oleo. Beat until light and fluffy. Add eggs, 1 at a time and beat well. Add flour. Beat in extract and 7-Up. Pour batter into greased and floured tube pan. Bake at 325° for 1 to 1 1/4 hours.
Saute onion and green pepper in margarine. Mix with remaining ingredients. Cover and bake at 350° for 25 minutes.
Heat oven to 350°. Pat out cookie dough to 10-inch circle on greased cookie sheet. Bake 7 to 9 minutes, until golden brown. Cool. (To speed cooling, place in freezer for 2 minutes.)
Cream sugar and shortening. Add eggs and beat by hand. Sift flour, cocoa and salt. Add nuts and vanilla. Pour into greased and floured 9 x 12-inch pan. Bake at 300° for 30 to 35 minutes. Remove from oven; pour on marshmallows and return to 350° oven for 10 minutes.
Mix all ingredients together and allow to set in a cool place until it thickens. Makes a large amount. Will serve several.
In a 10-inch skillet over medium heat, cook bacon until browned. Remove to paper towels to drain. Crumble bacon and set aside. Pour off all but 3 tablespoons bacon drippings from skillet. Heat drippings until hot. Add potatoes. Cover skillet and cook until tender and lightly browned on both sides, turning potatoes occasionally, about 15 minutes.
Hollow loaf; mix ingredients. Put in hollow loaf. Put top on loaf and wrap in foil. Bake 1 hour and 15 minutes at 350°. Serve with crackers.
Mix first 3 ingredients and cook until thready. Add peanuts and cook until golden brown. Remove from heat and add butter, soda and salt; stir fast and pour onto buttered foil. Set. Break into bite size pieces.
Cream butter and sugar. Add eggs, Ricotta cheese and flavoring; mix well. Add dry ingredients, gradually. Drop by teaspoon on cookie sheet. Bake at 350° for 12 to 14 minutes. Makes about 2 dozen cookies.
Preheat oven to 350°. In small bowl, blend sour cream and egg. In medium bowl, mix breadcrumbs and cheese. Dip chicken in sour cream mixture, then roll in crumbs. Place in oiled shallow pan and bake until tender (45 minutes).
Cook potatoes the day before and refrigerate. Next day, grate coarsely and mix with other ingredients. Place in 1 1/2-quart baking dish. Bake at 350° for 35 minutes.
Add corn and cheese to meats until melted. In separate bowl mix cornbread mix, buttermilk and eggs. Add to first mixture. Pour into 9 x 14-inch greased pan. Bake 30 to 45 minutes at 350°.
Use a large bowl and layer the first 7 ingredients as listed. Spread mayonnaise over top, evenly, to cover entire top. Spread sugar evenly over the mayonnaise. Cover with Saran Wrap and refrigerate overnight. Just before serving, cut the boiled eggs and place evenly over top. Sprinkle bacon bits across top. Sprinkle grated cheese liberally across top.
Mix first seven ingredients. Shape into loaf and put in a deep dish.	Mix remaining ingredients and pour over meat loaf. Bake at 350° one hour or until done.
Drain pears, reserving syrup. Combine ground beef, bread crumbs, onion, parsley, egg, milk, salt, pepper and allspice. Mix well and shape into 1 1/2-inch balls. Brown meat balls slowly in oil. Add reserved pear syrup, vinegar, brown sugar, pickling spice, cloves and dried apricots (if you have them). Cover and simmer 15 minutes. Add pear halves and simmer 15 minutes longer. Makes 4 to 6 servings.
Put sugar and corn syrup in boiler on medium heat. Stir and cook for 5 minutes. Stir in baking powder and vanilla. Pour over popcorn; put in oven for 15 minutes at 300°. Stir with wooden spoon. Cook an additional 5 minutes.
Mix pecans with 1/4 cup flour and set aside. Cream butter and Crisco slowly adding sugar. After creaming butter and sugar, add eggs one at a time, beaten well after each egg. Add sifted flour and soda, along with buttermilk. Blend well and stir in pecans and mix. Add flavoring. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes. Cool and put Cream Cheese Icing on cake.
Lightly grease an 8-inch square baking dish. Mix egg and 1/3 cup catsup in a large bowl. Stir in bread crumbs; then mix in meat until blended. Pat half the meat over bottom of baking dish. Sprinkle with layer of spinach, then cheese. Pat remaining meat on top. Spread with remaining catsup. Bake at 375° for 30 to 35 minutes or until meat is no longer pink.
Mix nuts, dates, flour, sugar and other ingredients with the eggs. Mix well. Spread 2 small loaf pans with Pam and bake at 300° for 1 hour. Makes two (1-pound) loaves.
In a 6-quart or larger bowl, cream shortening and sugar with an electric mixer, adding sugar to the shortening gradually. Thoroughly blend remaining ingredients. Add to creamed mixture slowly using low speed on an electric mixer or a pastry blender to mix until like coarse cornmeal. Store in tightly covered containers at room temperature. Cookie mix will keep several weeks. Makes about 12 cups.
Beat cheese and sugar, then alternate, adding eggs and flour. Add remaining ingredients. Fill greased and floured pans to slightly below top (pies puff up, then sink when cooled). Sprinkle tops with cinnamon. Bake at 325° for about 1 hour.
Mix all ingredients together and roll into walnut-size balls. Bake at 350° for 20 minutes on ungreased cookie sheet. Serve warm. May be frozen before baking.
Saute the onion, celery and green pepper in the oil until just tender. Add the meat and cook until it loses its color. Add the chili powder and tomatoes. Cook 10 minutes over medium heat. Stir in the rice and salt; warm through. Place contents in a baking dish in layers alternating mixture and cheese. Sprinkle cheese over top and place in microwave long enough to melt the cheese.
In large roasting pan, combine tomatoes, garlic, Essence, olive oil and salt. Toss gently and bake at 375° for 25 minutes or until slightly browned. Serve on toasted French bread, sprinkle with basil leaves, cheese and additional olive oil, if desired. Makes 4 servings.
Bring pineapple and jello to a boil. Let cool until syrupy (not firm). Mix cheese, sugar, baby food and Cool Whip. Add to pineapple mixture and let set.
Mix together. Freeze in gallon containers. Thaw 4 1/2 hours before using. Add 1 bottle unchilled ginger ale.
Mix all ingredients. Pour into a 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 20 minutes. Cool 10 minutes, then remove from pan.
Cook pudding in fruit juice until thick and glossy. Cool. Mix the pineapple and mandarin oranges with the pudding and add any or all of the fresh fruits. This makes a large salad and keeps well in the refrigerator for several days.
Dip chicken in canned milk, then roll in flour, salt and pepper mix. Melt butter in shallow baking dish. Put floured chicken in pan, skin side down. Bake uncovered in hot oven, 400° to 425°, for 30 minutes. Turn chicken over; pour mixture of soup, water and milk over and around chicken. Bake 30 minutes longer or until tender.
Combine first 4 ingredients. Cut orange slices (use hot knife and put a little powdered sugar to keep from sticking). Shape into 1-inch balls. Roll in powdered sugar.
Place chicken in greased baking dish. Melt margarine and add lemon juice. Brush chicken with lemon butter. Crush Rice Krispies with rolling pin and sprinkle over chicken. Pour remaining lemon butter over chicken. Bake 1 hour at 350°.
Saute onions and mushrooms in melted butter in large saucepan. Add celery soup and milk. Blend well. Add shrimp and last 4 ingredients. Simmer 10 minutes, stirring often. This is good served on rice with a salad and corn sticks.
Mix ham, cream cheese, Worcestershire and cayenne in small bowl. Stir in chopped peppers. Cover and refrigerate 60 minutes. Serve with crackers or vegetables. Yields 3 cups.
Combine chicken broth, sour cream and soup. Combine melted oleo with cracker crumbs. Spoon 1/2 mixture into casserole dish. Cover with chicken and pour broth mixture over chicken. Top with rest of cracker mixture. Bake at 350° for 30 minutes.
Mix and heat all ingredients together. Put into casserole dish and place onion rings on top. Bake at 350° for 30 minutes.
In large casserole (depending on the size of the meal wanted) arrange one layer of each of the following in order: sliced raw potatoes (sliced thin for quicker cooking), sliced onions, cut up celery (including leaves), sliced American cheese, 1 pound wieners (cut in 1/4-inch slices) and 1 can soup mixed with 1/2 soup can of milk. Cover and bake 1 hour or until potatoes are done in a 350° oven.
Peel and grate potatoes; rinse and drain. In a large mixing bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, salt, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8 1/2 x 4 x 2-inch loaf pan. Bake at 350° for 1 hour or until no pink remains; drain. Yields 4 to 6 servings.
Combine dry ingredients. Cut in margarine until crumbly. Pat 1/2 mixture into bottom of 9 x 13-inch pan. Bake at 375° for 10 minutes. Cool and add filling.
Melt butter in a pan, add hot sauce and vinegar. Pour hot sauce mixture over chicken wings and mix well to coat.
Pour water over oatmeal and let stand. Mix all dry ingredients together and set aside. Cream together sugar and margarine. Add eggs and vanilla. Then add dry ingredients. Add oatmeal, mix well. Bake in a greased 9 x 13 pan at 350° for 30 to 35 minutes.
Toss the above ingredients and sprinkle with Salad Delight. Refrigerate. Serves approximately 10.
In heavy saucepan, over low heat, melt chips and margarine with sweetened condensed milk; remove from heat. In large bowl, combine nuts and marshmallows. Stir in chocolate mixture. Spread in wax paper lined 13 x 9-inch dish. Chill 2 hours or until firm. Remove from pan. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 3 1/2 dozen.
Melt oleo and pour over graham crackers. Press into 9 x 13-inch pan; set aside to cool. Beat eggs, oleo and powdered sugar for 10 minutes and pour over top of graham cracker crust. Top with bananas, pineapple and Cool Whip. Chill overnight and garnish with nuts and maraschino cherries on top.
Coat both slices of veal (or chicken) with egg, flour and egg. Heat 2 tablespoons oil and 1 tablespoon of butter in skillet. Cook over high heat 1 minute each side. Transfer to warm platter. Add remaining 6 tablespoons butter. Add pepper (red or green) to taste. Cook, tossing and stirring until peppers are crisp-tender. Add tomatoes and cook 1 minute. Add oregano and vinegar and cook over high heat about 1 minute. Pour mixture over veal and sprinkle with parsley.
Heat oven to 375°. Combine sugar and cinnamon. Dip marshmallow into melted margarine; roll in sugar-cinnamon mix. Wrap a crescent triangle around each, completely covering marshmallow. Dip in margarine again. Place in muffin tins. Bake at 375° for 10 to 15 minutes. Dust with powdered sugar.
Mix the margarine, sugar and milk in a large pan on top of stove. Bring to a boil and let boil for 10 minutes, then remove. Add marshmallow cream, chocolate chips and vanilla. Stir until everything is dissolved. Pour onto a large, buttered cookie sheet and cool. Slice into squares.
Cook the lasagna noodles according to package directions. While the noodles are cooking, saute the onion and garlic in the olive oil, adding a tablespoon or two of water as needed to keep from sticking. Combine the Ricotta, Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic, mixing well. Spray a 9 x 13 x 2-inch casserole dish with nonstick cooking spray. Spread 1/4 of the tomato or spaghetti sauce over the bottom and then arrange a layer of noodles. Top with 1/3 of the Ricotta-spinach mixture. Sprinkle with 1/3 of the Mozzarella and top with tomato sauce. Repeat layers twice more, ending with sauce. Cover pan with aluminum foil, crimping edges tightly. Bake at 350° for 40 minutes; remove foil and bake 10 to 15 minutes more. Makes 12 servings.
Place all ingredients into large casserole (9 x 13-inch) dish. Cover with aluminum foil and bake 5 hours at 275°. Serves 4 to 5.
Heat vegetables, beer and instant bouillon to boiling in a 3-quart saucepan; reduce heat. Cover and simmer until vegetables are tender, about 15 minutes. Stir in remaining ingredients except parsley. Heat through. Sprinkle with parsley before serving.
Beat the first 4 ingredients; stir in 1 cup chocolate chips and set aside. Beat remaining ingredients in another bowl. Pour into an ungreased 9 x 13-inch pan. Top with cream cheese mixture. Sprinkle lightly with granulated sugar and chopped nuts. Bake at 350° for 50 to 60 minutes.
Beat eggs slightly. Add sugar, cream of coconut, both milks, vanilla and butter. Mix well. Add bread crumbs and coat well. Add coconut and pecans; mix well. Pour in well-greased 9 x 14 x 2-inch pan. Bake at 350° for 40 minutes.
Using electric mixer, cream sugar and butter together. Add eggs, yolks and walnut meats. Gradually add flour. Dough will be sticky. Refrigerate dough for at least 4 hours. Using cookie press, make figure 8 shaped cookies approx. 1-inch long. Bake at 350 degrees 7 minutes each shelf. Finish cookies will be slightly brown on edges and very crisp when cool. Traditionally these cookies are made 2-3 months in advance so they have time to become stale and become crisp again.
Mix together in a large saucepan the brown sugar, 1 cup water, cinnamon, allspice, cloves, salt and nutmeg. Cook until boiling is reached. Add cranberry sauce; beat until smooth. Add the water and pineapple juice. Dot with butter. Serve with cinnamon sticks.
Mix all together and put in baked pie shells. Refrigerate. Makes 2 pies.
Mix margarine, sugar, pecans and add syrup, vanilla and eggs, mix well. Pour into un-baked pie shell. Bake for 1 hour or until done. Bake at 350 degrees.
Sear the roast in the shortening in a skillet. Brown it good on all sides. In a pot, big enough to hold the roast, mix all the ingredients except the water and flour. Make sure roast is almost covered. Double the recipe if not. Simmer on low heat and slow for several hours. (I usually do mine overnight.) Remove roast and drain onions from liquid. Make gravy with liquid, water and flour. (Use cornstarch if you'd rather.)
Drain vegetables and layer in casserole dish. Combine Cheez Whiz and celery soup in saucepan. Pour mix over vegetables. Bake at 350° for 10 to 15 minutes until bubbly.
Place slices of filet on a flat surface. Pound with a flat mallet to about 1/4-inches thick. Sprinkle with salt and pepper. Heat 2 tablespoons of oil and 2 tablespoons of butter in large skillet. When very hot, add steaks. Cook about 1 1/2 minutes on one side; turn and cook about 30 seconds on the other side. Transfer to hot serving dish.
Combine first 7 ingredients. Mix well. Add vinegar, vanilla and enough flour to make a stiff dough. Roll very thin. Cut with cookie cutter. Bake at 325° for 10 to 12 minutes. Makes about 48.
Preheat oven to 550°. Clean and dry chickens inside and out. Rub each chicken outside with cross-cut garlic clove; repeat inside, leaving garlic clove in cavity. Season inside and out with salt. Squeeze juice of one lemon inside and out. Sprinkle liberally with rosemary. Season, again inside and out with salt and pepper. Put chickens on rack in pan in oven and reduce heat to 400°. Roast 1 hour and 10 minutes without opening door. Drain juices from cavities into pan. Set chickens aside to cool, then refrigerate. Remove rack from pan and stir in a few drops of vermouth. Place over high heat and cook a few minutes, scraping bits from bottom and sides of pan. Refrigerate pan juices several hours or overnight.
Brown meat. Drain and set aside. Combine cornmeal, eggs, milk, sugar, oil, creamed corn, pepper and grated onion. Pour half of mixture into greased iron skillet. Then spread cooked hamburger meat over mixture.
Blanch endives in boiling water for about 5 minutes. Let cool. Roll each endive in a slice of ham. Arrange side by side in an oblong, buttered baking dish.
Mix together sugar, oil, eggs and pumpkin. Sift dry ingredients and add. Bake 50 to 60 minutes at 325°. Cool for 10 minutes before removing from pans. Makes 2 regular size loaves.
Soften cream cheese to room temperature. Add remaining ingredients. Mix with hand mixer. Chill and serve with chips or vegetables.
Boil until soft; strain. Reheat and add salt and pepper. Seal hot. To serve, add sugar to taste. Blend with flour and butter.
Place all ingredients in a food processor with a steel blade and process until hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature with pita chips or pita bread.
Combine all ingredients until well mixed. Serve with baked tortilla chips. Makes about 2 1/2 to 3 cups.
In a heavy saucepan, combine the milk, oats, salt, raisins and apples. Bring the oatmeal to a boil, reduce the heat, cover the pan and simmer the cereal, stirring it often, for about 5 minutes. Add the sunflower seeds and cook the oatmeal for another 5 minutes or until it reaches the desired consistency. Serve the oatmeal sprinkled with cinnamon-sugar, if desired. Serves 4.
Mix all ingredients except cheese and tortillas. Put a layer of meat mixture in a 9 x 13 x 3-inch pan. Layer cheese and tortillas, ending with cheese on top. Bake at 325° for 30 to 40 minutes. Yields 6 to 8 servings.
Stir ingredients well and put in casserole dish. Bake at 350° for 25 to 30 minutes. Serve with crackers or chips.
Sift flour, sugar, cocoa, salt and soda into mixing bowl. Form a well in your dry ingredients and add melted shortening, water, vinegar and vanilla. Mix well and pour in lightly greased and floured 9 inch pan. Bake in moderate oven 350° for 30 min.
*Chop and mash with salt, or spear with toothpick, or use powdered or granulated garlic.
Combine first 7 ingredients in a Dutch oven over medium heat; bring to a boil, reduce heat, and simmer 5 min. Add wine; simmer 10 min. Pour mixture through a wire-mesh strainer into a container; discard solids. Garnish, if desired. Suggest using a Burgundy wine.
Begin with Crisco, sugar and egg. Add all other ingredients together and mix well. Put on cookie sheet and bake at 375° for 8 to 10 minutes.
Put flour in bowl. Put corn oil in measuring cup and fill remainder of cup with buttermilk and stir. Pour milk and oil into flour and stir with a spoon. You may have to add a small amount of milk or flour to make the mixture the right consistency to place on a cutting board. Pat the mixture to about 1/2-inch thick and cut with a biscuit cutter. Spray biscuit pan with Pam. Bake at 425° for 20 minutes or until brown. Note: Yields about 20 biscuits, 2-inches wide.
In a saucepan, combine brown sugar, butter and applesauce. Heat thoroughly, stirring occasionally. Spoon applesauce mixture over fruit.