HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In saucepan, boil water, dates, prunes and raisins for 5 minutes. Add margarine to mixture. Cool. Add eggs and vanilla. Mix in flour, baking soda, salt, cinnamon, nutmeg and walnuts. Bake for 25 minutes.
Saute the onion and hamburger in fat and add the remaining ingredients. Put in a greased casserole and bake at 350° for 30 minutes.
With pastry blender, cut all ingredients until dough forms, about 15 minutes. Then knead for about 5 minutes. Press into a cookie sheet; cut into square shapes with a knife. Bake at 275° for 1 hour. When done, re-cut.
Grate cabbage; chop pepper and onion. Mix together. Mix sugar, oil, vinegar, salt and celery seed; pour over cabbage mixture. Refrigerate.
Dissolve Jell-O in hot water. Break cream cheese into Jell-O. Stir until dissolved. Add juice and pineapple. Cool. When set, stir and add whipped cream. Pour into mold to set.
Heat oven to 350°. Grease a 10-inch Bundt pan. Blend cream cheese and shortening until creamy. Beat in sugar until light and fluffy. Add eggs 1 at a time. Add lemon peel, juice, flour and milk. Fold in berries. Bake for 50 to 60 minutes.
Combine all ingredients in electric blender. Blend at high speed 30 seconds. Pour soup into medium size saucepan. Cook over moderate heat, stirring occasionally, until soup is heated through. Garnish with sprigs of watercress, if desired. Makes 3 to 4 servings. Your time: 2 minutes. Cooking time: 5 minutes.
Cream together the sugar, butter, and softened cream cheese; add eggs one at a time, beating well after each addition. Add flour gradually, beating well. Add vanilla. Fold in pecans and chocolate chips. Bake at 325 for 20 minutes in a greased and floured bundt or tube pan. After 20 minutes, lower oven to 300 and cook for 1 1/2 hours.
Cook onion in oil until tender, then add rest of ingredients. Simmer for 15 minutes. Yields 3 cups.
Mix thoroughly with a fork. Add nuts last. Roll into small balls. If desired, cover with melted chocolate.
Crush wafers; add butter and mix well. Press into 9-inch pie pan. Cover with soft ice cream. Freeze until ice cream is firm. Top with cold fudge sauce (make it cold by placing in freezer for a few minutes). Store in freezer for about 10 hours. Serve on chilled plate with chilled fork. Top with whipped cream and slivered almonds.
Cook carrots until tender. Make a glaze of remaining ingredients except oleo. Mix and cook, stirring constantly for 5 minutes, then add oleo. Add glaze to cooked carrots and serve.
Mix all ingredients together in a bowl. (Rice flour acts as a binder.) Form into burgers. Bake at 350° for 45 to 60 minutes on sprayed cookie sheet, turning once. Makes one dozen.
Cook butter, sugar and milk on low flame until it boils. Reduce heat to low boil and cook, stirring constantly, for 10 minutes. Add chocolate chips and marshmallow cream until blended. If you like, add nuts. Pour into small square glass dish or casserole and refrigerate for 2 hours. Slice and serve.
For each sandwich, put a spoonful of ice cream between 2 cookies and squeeze. Place in jelly roll pan and freeze until firm.
Place chicken legs into a pot. Add just enough water to stew them. Add everything else and cover and stew them until done, about 25 minutes. Good served with rice and a green vegetable. Save the stock, which will aspic, for other recipes.
In a 1-quart glass measure, mix chicken broth with cornstarch, preserves, soy sauce and vinegar. Microwave on High for 4 to 6 minutes, stirring twice, until thickened. Set aside.
Prepare Jell-O as directed on package. Refrigerate until the consistency of egg whites. Add remaining ingredients. Cover with clear wrap and chill.
Boil chicken; cool and bone. In baking dish, arrange in layers all the ingredients. Use several layers of each. Bake 1 hour at 350°.
Wash and pat dry Cornish hens. Lightly salt them. Mix together oil with nutmeg, allspice, cinnamon, cardamon, salt and pepper. Coat the hens and marinate overnight. Cook covered for 1 hour at 350°. Remove cover and cook for another 1/2 hour. Garnish with sliced oranges or pineapple on top.
Mix all ingredients together (mixture will be stiff). Spread in a greased pie pan and bake for 30 to 35 minutes at 300°. Good hot or later.
Cream together sugar and butter. Sift the flour into separate bowl; stir in (with fork) the cornstarch and salt. Mix dry ingredients into creamed mixture, about 1 cup dry at a time, until smooth. Roll into ball, then either roll out, cut with cookie cutter or pat into pan. Pierce top well with fork. Bake at 325° for 20 to 25 minutes. Do not brown.
Take margarine, salt, brown sugar and water and combine in a large skillet and heat on low. Stir, then boil uncovered for 3 minutes. Reduce heat; add potatoes and pecans. Simmer uncovered for 5 minutes, basting often.
Mix well. Place in casserole. May freeze at this point; cover well. Thaw before cooking. Bake, covered, at 350° for 30 to 40 minutes.
Preheat oven to 400°. Mix and pour into 8 x 8-inch well oiled pan. Cook 25 to 30 minutes until top is browned.
Mix all this with mixer until slices of oranges are broken up and batter is fluffy. Grease 9 x 13-inch cake pan and bake cake at 350° as directed on box.
Preheat oven to 350°; lightly butter and flour large baking sheet. In medium bowl, beat eggs with a fork until foamy. Add vanilla. Slowly add sugar and salt, mixing with a fork until blended. Set aside.
Layer sauce, noodles, Ricotta, Mozzarella, sauce, etc. Bake until brown and bubbly.
Melt marshmallows and milk over double boiler until thoroughly melted and mixed. Stir frequently. Remove from heat; add butter and stir until melted. Let mixture cool until mixture congeals. Add pineapple and whipped topping. Spread cracker crumbs in bottom of 9 x 13-inch pan (reserve 1/2 of crumbs). Spread with mixture and remaining crumbs. Chill for 4 or 5 hours.
Brown beef in oil, add sliced onion and garlic. Simmer five minutes. In separate bowl combine other ingredients. Add mixture to beef, cook on low 10 to 15 minutes. Serve over noodles.
Sift together	flour,	salt and soda; set aside. Put butter in	large bowl. Add buttermilk and vanilla. Add flour mixture; mix well. Stir in nuts and fruit.	Drop by teaspoons on a lightly greased cookie sheet. Bake in a moderate (350°) oven for 12 to 15 minutes or until lightly browned.
Make a sauce with the cream of mushroom soup, green chilies, onion, chicken and salsa. Layer in 2-quart baking dish tortillas (may be torn into pieces), sauce and grated cheese. Bake at 350° until brown and bubbly for 20 to 30 minutes.
Prepare cake according to package directions and bake in a greased and floured 9 x 13-inch pan. Pour well drained pineapple on top of cake. Combine cream cheese, pudding and milk and beat until smooth and thick enough to spread. Spread over top of cooled cake. Top with whipped cream, coconut, nuts and cherries. Refrigerate until ready to serve.
Cook chicken pieces in water for 1 hour with salt, pepper and celery. Remove chicken from pot and debone. Return chopped meat to broth. Add carrots, potatoes, rice and bouillon cubes to pot and cook over low heat for 1 1/2 hours. Before serving, add cheese and heat until melted. As an added touch, add finely chopped onion tops or celery tops.
Cook broccoli according to directions. Melt cheese and add milk. Melt butter in separate pan. Alternate ingredients in casserole, broccoli, cheese, butter and crumbs. Bake at 375° for 30 minutes.
Make sheet cake according to directions. Cool. Cut in 1-inch strips. Line bottom of trifle bowl with 1/2 of cake. Soak with 1/2 of kahlua. Cover with 1 box pudding. Cover with 1/2 Cool Whip. Crush 3 candy bars and sprinkle. Repeat layer. Refrigerate.
Blend all ingredients together. Pour into a loaf pan that's been greased, lined with wax paper and greased again. Bake in a 325° oven for 1 1/4 to 1 1/2 hours. Cool for 30 minutes. Remove from pan and remove wax paper.
In a skillet, fry the bacon; drain, leaving 2 tablespoons of grease in the pan. Saute the onions in the bacon grease. Stir in the soup, milk, eggs, cheese and seasonings.
Mix milk and pudding with hand mixer for 5 to 10 minutes. Stir in Cool Whip (don't use mixer for this). Line bottom of 13 x 9-inch pan with graham crackers (cover entire bottom).
Fold flour into bread cubes. Add eggs, one at a time. Add baking powder and salt. Stir in milk; don't make dough too soft. Roll dough into bread loaf; cut in half. Gently drop in boiling salted water. Cook 20 to 25 minutes or until dumplings are done. Drain; cool and thinly slice.
Take chicken off bone and cut into small pieces. Mix soup, broth and vegetables together. Pour over chicken in deep baking dish.
Chop cabbage and place in bottom of a greased 13 x 9-inch baking dish. Brown meat and onion. Stir in rice, salt and pepper. Spoon mixture over cabbage. Bring tomato soup and water to a boil. Pour over top and sprinkle with cheese. Cover tightly with foil and bake at 350° for 1 hour.
Mash garlic cloves and brown in little oil. Brown hamburger with onions, salt and pepper and curry blocks. After browned, add cream of mushroom with a little water and simmer until vegetables are done.
Beat eggs. Add sugar. Melt margarine and add with all other ingredients. Pour into pie crust and bake at 325° for 40 or 50 minutes.
Open coconuts and reserve milk. Grate coconut meat. Beat the eggs and mix with coconut. Add sugar and the reserved coconut milk. Peel and mash the bananas. Mix well with the coconut mixture. Pour into ungreased pie or casserole dish and bake in 400° oven until set and the top is a crusty golden brown, about 30 minutes. Serve hot or cold. Top, if desired, with whipped cream.
Melt butter in skillet; add onion, celery, bell pepper, garlic and green onion. Saute until tender. Add tomato paste and crawfish stock. Cover and simmer 15 minutes. Remove from heat and add cornstarch. Add paprika, cayenne, pepper, salt, basil, Worcestershire and parsley. Simmer until ready to serve. Add crawfish and simmer until heated through. Serve on a bed of hot rice. Serves 6 to 8.
Combine ingredients and place in oblong pan. Bake for 30 minutes at 350°. Cool.
Preheat oven to 400 degrees. In skillet, cook beef with sausage, onion and oregano, stirring frequently to break up beef. When beef is browned, pour off fat. Add undiluted soups, water and cooked noodles; stir gently until well combined. Pour into 12-by-8-by-2-inch baking dish. Cover; bake for 40 minutes or until hot. Uncover; stir. Top with cheese; bake until cheese melts. Yield: 8 servings.
Combine cloves, cinnamon and nutmeg. Add applesauce and glue. Stir to combine. Work with hands 2 to 3 minutes until smooth. Divide into 4 portions. Roll to 1/4-inch thickness. Cut dough with cookie cutter. Use a straw or toothpick to make small hole in top of ornament. Makes 32 (2-inch) ornaments. Drying time: approximately 2 days.
Preheat oven at 350 degrees. Mix all ingredients and pour into a 9x9 square pan. Bake 45 minutes until edges along side of pan are golden brown.
Bring water, salt and 1 teaspoon margarine to a boil ina blancher. Add macaroni and cook 7 to 8 minutes, stirring occasionally. While macaroni is cooking, melt the 1/4 cup margarine in a 2-quart microwave-safe dish in the microwave on High for 30 seconds. Add cheese and milk and cook on Medium-high for 2 minutes and stir. Cook 2 to 3 minutes longer, until cheese is melted. Stir well until blended. Drain macaroni well and add to cheese and mix well. Serves 8.
Cream butter and sugar; stir in melted chocolate. After cooled at bit, add eggs. Beat for 5 minutes. Refrigerate 2 to 3 hours. Will freeze.
Pour half the batter in Bundt pan. Put a layer of cinnamon. Then pour the remaining batter. Bake at 375°.
Combine rhubarb, cinnamon, cloves and water in 2-quart microwave-safe casserole. Cover and microwave at High (100%) for 10 to 14 minutes or until rhubarb is tender, stirring 2 or 3 times. Mash rhubarb slightly; stir in strawberries, fructose and food coloring. Reduce power to Medium (50%). Microwave 1 minute or until strawberries are heated. Makes 6 servings. Calories 65 per serving, cholesterol 0 and sodium 18.
In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in refrigerator. Yields 2 1/2 cups.
Place cereal in a large bowl; set aside. In a heavy saucepan, bring brown sugar and corn syrup to a boil. Add butter.
Cream butter or Crisco and sugar. Add unbeaten eggs, one at a time. Mix in other ingredients in order given. Sift the flour with the cinnamon, ginger, cloves and salt before adding. Keep in refrigerator until ready to bake. Bake in muffin tins slowly at 350° for 10 to 12 minutes. (Will keep 4 weeks.)
Cut round steak into cubes. Brown steak in oil. Add soy sauce, Worcestershire sauce and 1/4 cup water. Simmer 30 minutes. Add 1 cup water with 1 teaspoon cornstarch. Add celery, onion and bell pepper. Cook 20 to 25 minutes. Serve over rice.
Mix together water, sugar and Jell-O until dissolved. Then add in lemon juice, pineapple juice and vodka (optional) and freeze. Scoop into cup and add 7-Up or ginger ale before serving. Makes 1 gallon.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes. Remove from heat. Stir small amount hot mixture into yolks; return to hot mixture. Cook 2 more minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut. Pour into cool crust; top with meringue. Bake for 12 to 15 minutes at 350°.
Melt butter and marshmallows over low heat; add remaining ingredients; mix well. Line graham cracker box with plastic wrap. Pack cake batter into box and refrigerate until chilled and firm. Keep refrigerated. Also freezes well.
Drain black-eyed peas well. Add other ingredients. Refrigerate for at least 2 hours. Serve with corn chips or Doritos. Other ingredients can be added to taste, such as black olives, parsley or more jalapeno peppers.
Cook onion and green pepper in soup until tender. Mix in cornbread (which has been crumbled up) and poultry seasoning. Place all this in a baking dish and place pork chop on top. Add salt and pepper and bake for 45 minutes at 400°, covered, then 15 minutes, uncovered.
Combine first 7 ingredients, then add raisins, coconut and nuts. Bake in unbaked deep dish pie shell, 40 to 45 minutes. Or until knife comes out clean.
Mix first three ingredients, then add water. Cook on stove for a few minutes until it thickens slightly. Remove from stove. Then, if you desire, you may add a dash of vanilla and teaspoon of butter. Serve hot over ice cream, banana splits, etc.
Place the first 6 ingredients in a Dutch oven and add enough water to cover chicken. Heat to boil and cover and reduce heat. Simmer until tender. Remove chicken from the bones and dice. Reserve 2 1/3 cups broth; use instead of water in cooking rice. Prepare rice and set aside. Melt butter in skillet and add sliced mushrooms. Cook until tender. Place mushrooms and chicken in large bowl. Stir rice with soup and cream. Mix well. Combine with other ingredients. Pour into 9 x 13-inch pan. Bake for 50 minutes, covered, at 350°.
Preheat oven to 350°. Cook carrots and celery until tender. Add peas and cook 8 minutes more. Drain vegetables and save water. Mix all ingredients in large casserole. Add as much of the vegetable water needed to make a creamy consistency. Crush potato chips and spread over top. Bake 25 minutes.
Beat egg whites in small bowl until stiff. Place chocolate chips in blender. Whirl until broken apart. Add water. Whirl until smooth. Add egg yolks and vanilla. Whirl 1 minute until blended.
Wash cucumbers. If large, cut in half lengthwise. Combine salt, vinegar and water. Heat to boiling. Pack. Add 2 sprigs of dill weed and 4 peppercorns to each jar. Pour vinegar solution over cucumbers to within 1/2 inch of top. Makes 6 to 7 pints. Process in boiling water bath for 10 minutes.
Roll in small balls. Roll in granulated sugar. Press in mold. Serves 150.
Cook onion in small amount of oil in large pot. Precook all meats and chop. Add all other ingredients and cook slowly for at least 2 hours. Stir frequently.
Brown sausage; drain off grease. Mix all other ingredients together; add sausage and refrigerate to chill.
Mix all ingredients. Use a tube cake pan. With solid shortening, grease pan. Then lightly flour the pan. Pour mixture into pan. Bake at 350° approximately 40 minutes or until cake leaves side on pan. Be careful not to overbake this cake and dry it out. Use toothpick test after 35 minutes.
Use double boiler or chafing dish. Blend all ingredients, except arrowroot, cornstarch and clam juice. Over low heat, when cheese has melted, blend arrowroot and cornstarch with the clam juice. Add to the mixture. Stir and cook until thick. Serve hot as a dip.
Brown hamburger with chopped onion and salt. Drain and add the other ingredients. Stir and heat well; pour over Doritos-type chips. Cover with grated Longhorn cheese. Heat in a 350° oven until cheese is melted. Serve with salad and pinto beans.
Stir all ingredients, except popcorn and baking soda, until boiling and 272°. Remove from heat. Add baking soda. Stir well. Add to popped popcorn. Put butter on hands and make into balls. Let cool.
Blend softened butter and Kitchen Bouquet into flour. Stir with 2 cups of broth (beef, turkey, etc.) over low heat for 2 to 3 minutes. Season to taste with salt and pepper. Makes 2 cups.
Place cucumbers, onions and salt in a large bowl. Heat remaining ingredients over low heat until all sugar is dissolved. Pour sugar mixture over cucumber mixture and let stand (refrigerated) for 24 hours. These can be frozen until ready to serve! Makes 2 quarts.
Toss together the first 6 ingredients. Place about 1/2 c. portions on lettuce.
Mix pretzels, 4 tablespoons sugar and butter. Put in 400° oven for 8 minutes; cool. Layer Cool Whip mix on top of cooled pretzels. Layer strawberries and Jell-O; refrigerate.
Combine all ingredients in a bowl and mix well with fork. Do not use mixer. Shape into balls. Place on ungreased cookie sheet. Flatten with a fork in crisscross pattern. Bake 8 to 10 minutes or until brown. Let set a few minutes to cool and remove.
Layer ingredients. Cover with 1 pint Hellmann's mayonnaise. Cover and chill overnight, then mix.
Monkey Bread is a fantasy beloved by children of all ages. A molded bread made from biscuits, when baked, can be individually pulled apart in small, little clumps to savor. This unique Monkey Bread Pot is related to the Viennese "turk's head" mold and gives monkey bread its characteristically capricious appearance. It is decorative, sturdy and it should be added, remarkably easy to clean. (You can use a Bundt cake pan or round.)
Mix together all ingredients. Use 3 level spoons per cup. Pour boiling water in cup; stir well.
Combine mayo and dressing thoroughly. Add remaining ingredients and mix lightly. Chill about 2 hours or longer.
Whip together the milk and Cool Whip. Stir the whipped mixture with all the other ingredients and chill for 1 hour.
Place brown sugar and butter in a Bundt pan and microwave on High 2 to 3 minutes or until butter melts. Stir with a fork until caramel sauce is formed. Place pineapple slices on sauce with a cherry in the center of each pineapple slice. Combine cake mix, eggs and juice together and mix well. Pour over pineapple slices and microwave on High for 5 to 8 minutes. Let stand 5 minutes and invert.
Combine flours with salt. In a large bowl, mix milk with 3/4 cup of warm water. Add 1 tablespoon of the butter and gradually begin adding flour. Blend well to make a soft dough, adding more flour or water as necessary. The consistency should be a little less firm than loaf-bread dough. Cover bowl with a lint-free cloth and let the dough "rest" for about an hour. Then turn it out onto a floured surface and divide into 4 equal parts.
Line a Dutch oven with foil. Place a layer of fruit, sugar to taste and 1/2 of cake mix on foil; repeat procedure. Put coals on top of Dutch oven after placing pot on hot coals. Cook for 45 minutes. Serves 16.
Mix sweet potatoes, 3/4 cup of sugar, salt, eggs, milk, vanilla and 1/3 stick melted margarine. Blend with mixer until smooth. Pour in long, greased baking dish.
In a saucepan, pour 1 cup milk. Gradually add flour with a fork, stirring quickly to avoid lumps. Heat to a boil, stirring constantly. Set aside to cool. Cover paste with wax paper to keep smooth. In a small mixing bowl, beat butter and sugar. Add cooled paste. Beat until smooth and creamy.
Combine sugar, cornstarch and seasoning in saucepan. Stir in 3/4 cup of beet liquid and vinegar. Bring to a boil, stirring constantly. Cook for 2 minutes. Add beets and butter. Simmer about 8 minutes, stirring occasionally.
Drain pickles and place into a large bowl. Pour in hot sauce, sprinkle sugar over pickles and let stand until sugar is dissolved. Place pickles now into pint jars and seal.
Boil chicken breasts. Cool and remove from bone. Cut into bite-size pieces. Cook onion and spaghetti in chicken broth until tender. Drain. Heat soup and tomatoes in microwave. Mix all ingredients in a large bowl. Serve.
Add meat and continue to fry, but on lower heat. Add coconut milk, salt and sugar. Simmer, stirring constantly, until meat is tender. If meat needs a longer time to cook, and gravy dries, add a little water. Feeds 4 to 6.
Combine sugar, salt and cider. Tie spices in a small cheesecloth. Slowly bring to a boil. Simmer, covered, for 20 minutes. Serve hot with a twist of orange peel.
Heat oven to 325°. Beat eggs with fork until well blended. Stir in oil, vanilla and lemon. Slowly blend in sugar until mixture thickens. Slowly add flour to cookie mixture. Drop by teaspoons on greased baking sheet. If desired, press each cookie flat with bottom of glass dipped in water then sugar. Bake 8 to 10 minutes or until light brown. Sprinkle with red or green sugar crystals at holiday time. Great for kids to make!
Mix vanilla wafers, sugar and nuts together. Add orange juice and mix by hand. Melt butter and mix again. Roll balls in coconut and lay on paper towels, then refrigerate.
Beat eggs until light (don't overbeat). Add sugar; beat again. Mix in syrup, margarine, pecans, salt and vanilla. Bake at 350° until center is set.
Combine yeast, water, shortening, salt, sugar and 1 1/2 cup flour in a large mixing bowl. Mix with an electric mixer on low to medium speed until batter is smooth; then stir in remaining flour. Set in a warm place and allow to rise for 30 minutes. Stir down and beat 25 strokes with a wooden spoon. Pour into a large well- buttered loaf pan. Let rise until doubled, about 30 minutes. Preheat oven to 425° and bake for 30 to 35 minutes. Remove from oven, butter top and place on rack to cool.
Cook sweet potatoes or yams until done. Take off skins and slice in half lengthwise.
Put seasoning packet from stuffing mix in water and heat. Place chicken in large casserole dish. Place Swiss cheese slices over chicken. Next spread stuffing mix over chicken and cheese. Pour chicken broth and heated mixture over chicken and cut butter into pats, placing it over the chicken. Cover with glass lid or tinfoil. Bake at 400° for 1 hour.
Mix well all ingredients; spray skillet well or use Shedd's Spread and cook at medium-high heat until bubble forms and edges are done. Turn and cook other side. Remove from heat. Makes 4 small pancakes.
Do not brown meat. Place all ingredients, except biscuits, into a large casserole dish and blend well. Cover and bake for 3 to 4 hours at 300°. When meat is tender, increase heat to 400° and top stew with biscuits. Bake for 10 minutes, until golden brown.
Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.
Preheat oven to 300°F. Prepare crust; set aside. In heavy saucepan, over low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.