HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and bake in a casserole at 350° for 1 1/2 hours.
Mix sugar, flour and salt in top part of double boiler. Gradually stir in milk and cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes longer, stirring occasionally. Beat egg and add a small amount of milk mixture. Return to boiler and cook for 2 minutes over hot, not boiling, water, stirring constantly. Remove from heat and add butter and extract; cool. Slice 2 bananas into baked shell. Pour cooked mixture over bananas at once. Chill for at least 1 hour. Put coconut in shallow pan and toast in oven at 350° for 10 minutes or until lightly browned, stirring occasionally. Cool.
Boil until heavy syrup. Add, but do not stop boiling, oleo and canned milk.	Boil until hard ball stage; pour on buttered pan. Cut and wrap.
Cook squash and chopped onions in boiling salted water 3 minutes. Drain and combine with next 3 ingredients. Mix stuffing with melted butter and spread 1/2 in 12 x 7 x 2-inch baking dish. Add vegetable mix and sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Cook potatoes as directed for boiled potatoes. Drain. Cube potatoes and combine with celery, green pepper, vinegar, seasoning and chopped eggs. Toss lightly to mix. Add bacon fat. Spoon into an 8-inch glass dish. Cook with microwave for 9 minutes. Top with cheese. Cook 4 minutes longer. Recipe yields 6 servings.
Combine. Spread over cake batter and bake in a 350° oven for 40 minutes.
Dissolve jello in 2 cups of boiling water. Empty can of pineapple into the measuring cup and finish filling with cold water to make up the other 2 cups added to jello. Mix in cottage cheese and nuts. Pour into bowl or mold and place in refrigerator until set. Serve with Ritz crackers or Waverly Wafers.
Mix by hand into a large ball. Make small balls (about the size of a large marshmallow) and use fork to press down the cookie. Cookies should be about 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 17 to 20 minutes. Cookie will be slightly brown on the bottom. When cool, sprinkle with powdered sugar.
Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender. Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles and next 3 ingredients. Stir gently. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. Cover and bake at 350° for 40 minutes.
Sift the first 3 ingredients together. Cream the shortening and sugar. Add the vanilla and eggs. Add the flour mixture and alternate with milk. Spoon batter into cupcake forms. Bake 15 to 18 minutes in a 375° oven. Makes 14 to 16 large cupcakes.
Mix ingredients except for ground beef and cheese; brown ground beef and grate cheese. Grease pan, pour 1/2 batter in, then add the meat and cheese. Pour in remaining batter. Cook at 350° for 45 to 50 minutes.
Melt butter, brown sugar and curry powder. Pour butter mixture over fruit in casserole. Bake 1 hour, uncovered, at 325°.
Put in casserole dish and bake in a 350° oven for 1 hour or until brown and thickened.
Combine first four ingredients in a small bowl; mix well. Press mixture into a greased 9-inch square pan. Set aside. Combine brownie mix, hot water, oil and egg in a large mixing bowl. Mix with a wooden spoon until blended. Spoon over crumb mixture. Bake at 350° for 25 to 30 minutes. Cool and cut into 3 x 1 1/2-inch bars.
Mix sugar and eggs. Add molasses and butter. Mix well and then add the balance of ingredients until smooth. Bake in a 300° to 350° oven for 30 minutes or until firm in middle. Fills one square pan.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Dot top of cheesecake with preserves. Cut through batter with knife several times for marble effect. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip.
Combine flour and sugar. In saucepan, boil next 4 items. Combine buttermilk, eggs, soda, salt and vanilla and add to all other items. Mix well. Pour into greased and floured pan. Bake 25 minutes at 400°.
Place beans in a large pot and steam 6 minutes or until crisp-tender. Cool under running water; drain. Mix soy sauce, water, cornstarch, sugar, sesame oil and red pepper in bowl until blended. Heat oil in pot or wok. Add beans and stir-fry 3 minutes or until beans are very hot and begin to char in spots. Add garlic and ginger root. Continue stir-frying several minutes more. Pour in soy sauce mixture. Toss beans constantly until evenly coated and glazed.
Drain all beans. Combine all ingredients. Marinate overnight in refrigerator. Makes 20 servings.
Mix all together. Bake 1 hour at 350°. Put cornflake crumbs on top.
Blend butter, corn syrup and vanilla. Mix sugar and dry milk gradually. Add to syrup mixture. Knead until thoroughly blended. Shape into 3/4-inch rolls, 6 inches long. Score into bite size pieces with a sharp knife. Wrap in waxed paper and twist. Makes 36.
Beat egg whites until foamy. Add sugar, cornstarch, salt and vanilla. Beat until very stiff. Add chocolate chips. Drop by teaspoons on greased sheet. Preheat oven to 375°. Put cookies in oven; turn off heat and leave overnight or at least 4 hours.
Clean turnip greens thoroughly to remove any sand. Strip out heavy leaf vein. Peel turnips; cut into small cubes. Put greens, turnips and meat in saucepot (2 or 3-quart). Add 3/4 cup water. Cook over medium heat for 1 1/2 to 2 hours.
Sift and mix well all the dry ingredients. Mix all the liquid ingredients, then add to the dry ingredients. Mix well. Drop by spoonful on greased cookie sheet and bake. Bake at 350° for 6 to 8 minutes.
Combine soup, broth, rice, celery and pepper sauce. Bring to boiling. Reduce heat. Cover; simmer for 8 to 10 minutes or until rice is tender. Makes 4 to 6 side-dish servings.
About 40 minutes before serving in 10-inch skillet over high heat, in hot butter, cook meat until browned. Stir in uncooked noodles, tomato sauce, salt, sugar and pepper. Cook, covered, over low heat 20 minutes or until noodles are tender, stirring occasionally. Sprinkle with cheese and heat, covered, until cheese melts. Sprinkle with parsley. Makes 6 servings. 365 calories per serving.
Parboil haddock and scallops until tender, about 10 minutes. Reserve liquid. Remove any bones from haddock. Melt margarine or butter. Blend in the flour, salt and pepper, then milk, fish, liquid and cream. When smooth and thickened, add fish, scallops, shrimp (uncooked), crabmeat and sherry. Spoon mixture into buttered casserole and top with herb seasoning mix or buttered crumbs.
Wash and trim ends off green beans; leave whole. Wrap in plastic wrap. Microwave for 12 to 14 minutes. Standing time 3 minutes.
I large frypan, cook onion, garlic, eggplant and mushrooms in hot oil for 15 minutes. Stir occasionally. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to boil and cook over high heat to reduce sauce to 5 cups. Add Ricotta.
Cream the shortening, sugar and eggs. Add sour milk and vanilla. Sift flour, cocoa and salt; add. Put soda in hot water and add last. Drop by teaspoon onto cookie sheet. Bake at 400° for approximately 8 minutes (or less).
Combine cream cheese, half and half, and sugar until dissolved. Stir in lemon juice, vanilla, and lemon extract. Whip cream slightly and add to mixture. Add jello and milk. Mix well. Freeze in 1 gallon freezer.
Add ingredients to the starter. Add 1/2 cup of whatever you like (raisins, dates or nuts). Pour into greased, floured and sugared pans. Bake 45 to 50 minutes at 350° until done. Cool 10 minutes before removing from pans.
Mash 1/2 banana. Add the applesauce. Stir in the plain yogurt.
Alternate layers of zucchini and yellow squash in microwave-safe dish. Top with undrained pimiento; drizzle with margarine. Microwave, covered with plastic wrap, on High for 12 to 15 minutes or until tender-crisp.
Add soda to buttermilk. Mix dry ingredients. Add oil, eggs and buttermilk. Beat with wire whip until smooth. Fry on hot, lightly greased griddle.
In large mixer bowl, stir together flour, baking powder, soda, and salt. Add sugar, shortening, sour cream, bananas, eggs, and vanilla. With mixer at low speed beat ingredients until mixed, constantly scrapping bowl with rubber spatula. Increase speed to medium and beat 2 minutes, occasionally scrapping bowl. Pour batter into greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until done. Cool cake completely in pan on wire rack.
Shake flour in large cooking bag; add next 9 ingredients. Squeeze bag gently to mix. Brush chicken with oil. Arrange chicken and sausage on top of rice mixture. Close bag with nylon tie; cut 6 slots in bag and bake 60 minutes at 350°.
Mix with mixer the vanilla, butter flavoring, flour, cinnamon, sugar, soda, salt, eggs, butter and nutmeg until smooth. Then add apples, nuts and raisins by hand. Bake in a tube pan at 325° for about 1 1/2 hours. Cool in pan.
Put sugar, margarine & milk in heavy big saucepan. Bring to a rapid boil. Boil for 6 minutes, stirring constantly. Take off heat. Mix in next 3 ingredients; then pour into greased 9 X 13 pan.
Pour apples and sugar in bowl. Stir; let stand 1/2 hour. Add oil and egg; blend. Mix and add dry ingredients. Add vanilla and nuts. Turn into greased and floured 8 x 9-inch pan. Bake at 350° for 45 to 50 minutes. Dust with confectioners sugar.
Combine beef, bread crumbs, egg, onion, 1/3 cup tomato sauce, salt and pepper. Mix well. Shape into flat rectangle, about 10 x 14-inch on a piece of wax paper. Sprinkle cheese evenly over mixture; roll up like a jelly roll and press ends of roll to seal. Bake in a shallow pan 1 hour at 350°. Drain excess fat; put remaining sauce over roll. Add more shredded cheese. Bake 15 minutes more.
In mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder and salt. Add to batter with vanilla. Beat at low speed until smooth. In saucepan, heat milk and margarine just until butter melts, stirring occasionally. Add to batter, mixing well. Batter is thin. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° or until cake tests done. Cool on wire rack. Yields 12 to 16 servings.
Beat eggs thoroughly. Add sugar and melted oleo. Mix well. Add other ingredients and pour into unbaked pastry shell. Bake at 325° until done.
In a large bowl, combine frozen corn, beans, pepper, onion and cilantro. In a small jar make marinade; mix vinegar, oil, water and seasonings. Pour over the bean/corn mixture, toss to blend and coat. Refrigerate covered until the flavors blend, at least 2 hours.
Mix all ingredients and pour into greased casserole dish. Bake at 375° for 30 to 40 minutes.
In bowl, combine flour, baking powder and salt. Cut in Crisco until mixture resembles coarse meal. Add milk; stir until blended. Drop from spoon onto ungreased baking sheet. Bake for 12 to 15 minutes at 425°. Makes 16 small or 8 large biscuits.
Brown chops on each side. Salt and pepper to taste. Place rice in baking dish and pour the orange, apple and pineapple juice over. Place chops on top (drippings too) and pour soup over all. Bake, covered, in a 350° oven for 45 minutes. Uncover and continue baking for 10 minutes.
Mix ingredients well; blend. Place coals around edge of grill. Place pieces of chicken on grill; skin side down, with larger pieces to the outside. Baste bone side of chicken well and turn pieces over immediately. Baste skin side of pieces well. Cover grill. Turn and baste evenly 15 minutes until done.
Mix all ingredients together. Roll in rolls. Cover with wax paper. Refrigerate until cold. Slice in thin slices. Bake at 350° to 375° until light brown. Do not overcook.
Brown hamburger with taco seasoning. In round 3-quart casserole dish, layer tortillas, meat and 1 cup cheese. Make 2 layers, then top with chili beans, picante sauce and 1 cup cheese. Bake at 350° for 20 to 25 minutes or microwave for 10 to 15 minutes or until cheese bubbles. (May mix or substitute Mozzarella cheese.) Serves 4 to 6.
Cut margarine into the flour and sugar. Set 1 cup of the mixture aside. Add other ingredients and mix well. Stir in milk lightly. Pour into a 9 x 13-inch ungreased pan. Sprinkle with reserved mixture. Bake at 350° for 50 minutes (or until done). Top with Cool Whip.
In mixing bowl add avocados. Using a fork mash (slightly) the avocados. Add lemon juice, garlic and red onion. Season mixture with salt and pepper, hot sauce to spice it up. I place Romas on grill and cook until blackened. Rotate often. Then peel skin. I leave some on for that "smoked" flavor. Chop and stir in avocado mixture. I add jalapenos for a zing. You can leave it out and add more hot sauce for spice. Serve with cheese quesadillas, chips or with your favorite taco.
Preheat oven to 350°. Grease an 8-inch square pan. Mix flour, baking powder and salt. Set aside. Melt butter in 3-quart saucepan over low heat; remove from heat. Add chocolate. Stir occasionally until chocolate is completely melted. Stir in sugar, vanilla and eggs. Stir in flour mixture and nuts just until blended. Spread evenly in prepared pan. Spread with remaining 1/4 cup nuts. Bake on center rack of oven at 350° for 20 to 25 minutes until top is firm but not hard. Cool in pan.
Cook sugar, cream and pineapple until it forms a soft ball in cold water. Remove from heat; add butter and pecans. Beat until thick and creamy. Pour in 9 x 9-inch buttered pan. Cool. Cut into squares.
Beat egg yolks until thick. Add sugar and cream. Beat until well blended. Chill dough for easier handling. Roll on lightly floured board. Cut into 1 1/2-inch diamonds. Make a slit in center of each diamond; slip one end through slit and pull gently to make a bow. Fry in hot deep fat at 375° until light brown. Drain. When cool, dust with confectioners sugar.
Dissolve yeast in warm milk. Add sugar, shortening, salt, beaten egg, extract and about 1/2 of flour, stirring slowly but continuously. Let stand a short time or until it bubbles. (This is important).
Mix all ingredients together by hand. Batter will be thick. Bake at 350° for 45 to 60 minutes.
Melt butter, blend in flour and seasonings. Add milk. Cook and stir until bubbly. Add cheeses, stirring until melted. Stir in potatoes. Turn 1/2 of mixture into 10 x 6 x 2-inch baking dish, top with broccoli. Spoon remaining mixture over broccoli. Cover and bake at 350° for 35 minutes. Mix bread crumbs and remaining butter. Sprinkle around edges. Bake uncovered for 10 to 15 minutes. Yield: 8 servings.
Cut the bell peppers. Mix hamburger, celery, rice, ketchup, onion, Worcestershire sauce, salt, garlic powder, pepper and egg. Fill peppers with meat mixture. Place in square baking dish. Mix tomato sauce, sugar and basil in 2 cup glass measure. Boil 2 to 3 minutes. Serve sauce over peppers.
Melt chips in double boiler, add peanut butter and nuts; mix well. Fold in marshmallows. Spread in buttered 10 x 15-inch pan. Let cool to set up. Cut into squares.
Mix eggs and water. Add flour gradually; drop in boiling water for sauerkraut. Cook for about 1/2 hour.
Combine flour and spices in a plastic bag. Shake chicken pieces in the bag to coat. Melt butter; add pineapple juice, soy sauce and sugar. Pour over chicken in a roaster. Bake for 45 minutes at 375°. Turn over and bake an additional 25 minutes. Ten minutes before serving, place a pineapple ring on each piece.
In mixing bowl, blend all ingredients together. Roll into small balls; roll in granulated sugar. Put on greased cookie sheets; chill for several days to let flavors blend. These keep very well. Makes about 40.
Combine oil, sugar and egg; beat well. Add remaining ingredients; mix thoroughly. Place in greased bread pan. Bake for 1 hour and 10 minutes at 325°. Cool slightly for easier slicing.
Mix sugar, dates, margarine and vanilla flavoring in saucepan. Bring to a boil. Boil 2 minutes. Remove from heat and add nuts and Rice Krispies. Mix well and let cool slightly. Shape into balls and roll in coconut or powdered sugar.
Brown sausage, hamburger and onion together. Drain; cube cheese and mix cheese and mushroom soup together. Cook in microwave until melted. Stir in meat and onion.
Cook broccoli and drain. Cut in small pieces. Mix all other ingredients, except crackers. Pour into greased casserole. Top with crushed crackers. Bake at 350° for 40 minutes.
Slice cookies and layer (brown edge down lengthwise), on bottom of 9 x 13-inch baking dish. Cook chocolate pudding according to directions. Smooth hot pudding on top of cookie layer. Layer with sliced cookies (not using brown edge slices). Cook vanilla pudding and smooth hot pudding on cookie layer. Layer with cookie slices. Let cool. Top with Cool Whip and sprinkles.
In medium bowl, sift together flour, sugar, baking powder, cinnamon, salt and nutmeg. Stir in apple; set aside.
Combine all ingredients, except cheese and potato chips. Pile lightly in a 9-inch by 9-inch ovenware dish. Sprinkle with 1/2 cup grated cheese, then the crushed potato chips. Bake in 425° oven for 20 minutes or until hot and bubbly. Serves 6.
Mix apples, sugar and pecans in a large bowl.	Let set for about 40 minutes. Sift the flour, cinnamon, salt and soda together. Add slowly to	apple mixture, stirring well. Add cooking oil, eggs and vanilla; stir in using about 20 strokes. Pour into tube pan which has only been greased on the bottom. Bake at 350° for 1 to 1 1/2 hours.	Cool and frost if desired.
Saute bacon until yellow, leave fat and add cabbage, onion and apple. Cover and turn occasionally, until cabbage cooks down and moisture disappears. Add sugar, salt, bay leaf and red wine. Simmer for 30 minutes. Serve with pork roast or pork chops.
Mix cake according to directions and add eggs and pecans. Bake in 9 x 13-inch pan. Boil sugar and water. Punch holes in cake. Pour sugar water over. Cover with more pecans.
Brown hamburger and onion; add tomatoes, green peppers, chili powder and garlic powder. Let cool. Add beans and heat again. It's real good and it's quick and easy.
Cook chicken until tender. Cook package of spaghetti in broth. May have to add can of chicken broth. Cook remaining ingredients with 1/2 cup water until sauce. Add 1 can mushroom soup. Mix with other mixture and simmer. Layer spaghetti, chicken mixture, cheese and repeat in that order, ending with cheese. Bake at 350° for 20 minutes.
Wash chicken and skin it. Mix bread crumbs and seasonings. Mix egg and water; cover cookie sheet with foil and cover with margarine. Dip each piece of chicken in egg white and then bread crumbs. Place on foil. Dribble oil over chicken and bake at 350° for 30 minutes. Turn over and bake another 30 minutes.
Preheat oven to 325°. Grease and flour 4 cake pans (9-inch round) or spray with vegetable oil and flour baking spray.
Melt butter and mix all other ingredients together. Put chicken in. Cook 1 hour and 30 minutes or until tender at 350°.
Layer as listed in a glass pie plate. Microwave 3 to 5 minutes. Serve with taco chips.
Stir together the sugar, salt and gelatin in a heavy 1 1/2-quart saucepan. Add milk and eggs; mix well. Place over medium-low heat and stir constantly until mixture coats a metal spoon; set aside to completely cool. Fold in rice and vanilla. Chill just until mixture starts to thicken. Fold in whipped cream. Coat a 1-quart ring mold lightly with cooking spray. Gently spoon mixture into mold using spatula to smooth top. Chill until firm. Carefully unmold onto serving plate. Fill center with sliced and sweetened fruit, such as strawberries, raspberries or peaches.
Peel zucchini and slice thinly. Put into frypan with oleo. Add garlic salt and Italian seasoning. Cook until transparent. Then place in a small casserole dish and add sauce and cheese. Bake at 350° for 15 to 20 minutes.
Mix together sugar, water and cornstarch; cook until thick. Add Jell-O; stir until dissolved and cool. Add strawberries and place in baked pie shell.
Beat butter with mixer until creamy. Add flour, sugar and vanilla, beating until blended. Stir in pecans (dough will be stiff). Shape into 1-inch balls and place on ungreased baking sheets. Bake at 400° for 10 minutes. Remove to wire rack and cool slightly. Roll warm cookies in powdered sugar and cool completely on wire rack. Makes 4 dozen.
Preheat oven to 375°. Cream butter, oil and both sugars together. Add vanilla and eggs. Sift dry ingredients. Stir in and blend. Roll a teaspoon of soft dough into a ball, then roll in granulated sugar. Press down on a lightly greased cookie sheet with a glass dipped in sugar. Bake at 375° for 12 minutes. Makes 8 dozen.
Blend 1 1/2 minutes at low speed. Serve in salt rimmed glasses.
Bring margarine, sugar, egg and dates to a boil. Cook for 10 minutes, stirring constantly. Remove from heat.	Add Rice Krispies and nuts.	Shape into berries. Roll in red sugar and put green sugar on	the end to form the stem. Makes about 40.
Brown chicken in oil in large pot. Remove chicken. Add mushrooms, garlic, and onions. Saute until mushrooms are slightly brown and onions and garlic are golden. Add vegetables, thyme, bay leaf, and bouillon cubes. Add chicken back to pot. Cover and simmer until carrots are tender. In a small bowl, stir flour and water until smooth. Add to pot and stir until mixture thickens.
Beat egg. Add fruit cocktail with juice. Sift together regular sugar, salt and baking soda. Add to fruit and mix until blended. Put in 9 x 12-inch greased pan. Cover with brown sugar and nuts. Bake at 350° for 40 minutes (toothpick comes out clean). Serve at room temperature. Best if prepared day before.
First, preheat oven to 425°. Second, combine first 8 ingredients, then pile lightly in a 1 1/2-quart casserole dish. Sprinkle with cheese, then sprinkle with potato chips. Bake 20 minutes. It serves 5 to 6.
Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Let cool to touch; peel and mash. Combine potatoes and next 6 ingredients, mixing well. Set aside.
Boil roast until completely cooked and tender. Remove roast from broth; cool and cut in small pieces. Strain broth and chill; remove excess fat. Place roast back into strained broth and add remaining ingredients. Cook on low heat for 3 or 4 hours. Stir frequently. Delicious over rice.
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan.
Prepare chocolate pudding and 3 cups of milk as directed on package. Cool for 15 minutes. Add most of the chocolate chips, nuts and marshmallows and swirl caramel sauce into pudding. Pour into pie shell and top with remaining nuts, marshmallows and chips. Chill at least 3 hours and serve with Cool Whip.
Mix ingredients together. Chill dough. Form into 1-inch balls. Roll in sugar and place on greased cookie sheet, 2 inches apart. Bake at 375° for 8 to 10 minutes. Yields approximately 3 dozen.
Quarter tomatoes; remove stem ends. Add peppers, seeded, and cut into strips. Add onions, peeled and quartered. Mix. Put vegetables in blender, filling jar 3/4 full. Blend on high 4 seconds. Pour into large kettle or roasting pan. Repeat until all vegetables are blended. Add vinegar, sugar, salt and spices tied loosely in bag. Simmer, uncovered, in a 325° oven until reduced half. Remove spices. Seal immediately in hot sterilized jars. Process in boiling water bath 10 minutes. Makes 5 pints.
Preheat oven to 350°. Combine first 5 ingredients in processor. Add butter and cut in using on/off turns until crumbs begin to stick together. Press all but 2 cups crumb mixture into bottom of 9 x 13-inch baking pan. Sprinkle chocolate chips over. Set crust aside.
Line oven dish or pan with foil. Place pork chops along edge. Slice potatoes in center. Slice onions over potatoes. Slice margarine over onions; salt and pepper. Cover with foil and seal. Bake 1 hour at 350°.
Mix flour, baking powder, salt, cream of tartar and sugar together. Cut in shortening until mixture resembles cornmeal. Store in covered container at room temperature. Makes 29 cups.