HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, stir together flour, sugar, cinnamon, salt, baking powder, baking soda, nuts and raisins. In another bowl, beat eggs and oil. Pour over flour mix. Add zucchini. Stir until all is moistened. Pour into greased lightly floured (two) loaf pans. Bake at 350° for 1 hour or tested done. Cool in pan 10 minutes. Complete cooling on rack.
Cook bacon crisply, crumble and set aside. Cook potatoes and onion in salted water until tender, 15 to 20 minutes. Do not drain. Stir in corn. Add milk. Heat until serving temperature. Serve with a melted pat of butter in each bowl and the crumbled bacon on top.
Mix margarine with cracker crumbs. Press into bottom of Tupperware "cold cut keeper" or a 9 x 13-inch dish.
Boil 15 salad potatoes with the skins until done. Usually the skins will split when done. Cool. Skin potatoes and slice very thin. Crumble cooked crisp bacon into potatoes. Add bacon grease. Add sugar to water and vinegar; stir until dissolved. Add to potatoes; add onion. Mix gently.
Heat flour, brown sugar, butter and sherry until smooth and thick. Layer fruit in bowl (Pyrex). Pour sauce over fruit. Chill overnight. Heat through and serve hot.
Sear meat in skillet. Drain off grease. Add salt, pepper, garlic, hot sauce and chili powder. Add mushroom soup, tomato sauce and water. Put drained spaghetti in a large casserole. Pour meat sauce over it. Sprinkle with Parmesan cheese. Bake about 25 minutes in a 350° oven.
1st Layer: Mix together flour and oleo in 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. Cool.
Mix all ingredients together. Beat until smooth. Pour in greased 9 x 12-inch pan. Bake at 300° until done, 40 to 45 minutes.
Bake for 45 minutes at 250°, stirring every 15 minutes. Add raisins or whatever.
Cream butter and sugar; gradually creaming thoroughly, add vanilla and eggs. Blend well. Mix flour, cocoa and salt together. Mix with creamed mixture. Bake at 350° for 25 to 30 minutes or until done. Yield: 7 pounds of batter, about 100 (2 x 2-inch) brownies.
Combine ingredients well. Chill. Keeps for 2 to 4 weeks. Excellent on warm breads, rolls and muffins.
Combine cream cheese, mayonnaise, onions and olives. Spread thin layer of mixture on tortilla. Arrange four slices of ham over cheese, tightly roll up tortilla. Wrap individually in plastic wrap. Refrigerate at least 3 hours. To serve, cut into 3/4-inch slices. Makes about 64 slices.
In medium bowl, combine first 5 ingredients. Mix well. Shape into 1-inch balls. In skillet, brown meat balls, turning occasionally, and then drain. In small bowl, combine chili sauce and grape jelly. Pour sauce over meat balls. Simmer 20 to 25 minutes. Serve warm in chafing dish or electric frypan. Yield: approximately 4 dozen meat balls.
Warm jello, pineapple (do not drain) and sugar. Mix Cool Whip, baby food and cream cheese. Mix all ingredients. Pour in dish and congeal 3 to 4 hours.
Mix all ingredients well. Refrigerate in a covered bowl. The following two mornings, mix the ingredients well and return to refrigerator. On fourth day, form into rolls, place in pans and bake eight hours at 180°. An alternative method is to wrap the rolls in foil, prick the foil and boil for 1 hour. Let the salami set 24 hours before eating.
Put sugar and milk in pan; boil 7 minutes. Pour over oleo and Marshmallow Creme, then add chocolate chips. Beat and put in greased pan. Cool.
Mix together the sugar, pumpkin, shortening and orange peel (optional). Sift together the flour, baking powder, baking soda, cinnamon and salt; stir into pumpkin mixture. Add the raisins. Drop by spoonfuls onto greased cookie sheet. Bake for 8 to 10 minutes (until lightly browned) at 375°.
Sift all dry ingredients into mixing bowl. Stir in buttermilk and well beaten egg yolks. Add butter; beat until smooth. Beat egg whites until stiff but not dry. Fold into batter very gently. Drop batter by spoonfuls on lightly greased hot griddle; bake until brown on both sides. Serve at once with your favorite syrup, honey or jam.
Mix first 3 ingredients and press in bottom of a 13 x 9-inch cake pan.
Open and and empty into microwavable dish. Microwave for 2 minutes. Serve in bowls with fresh fruit or veggies. Makes 2 to 4 servings.
Brown meat. Add everything but tomatoes. Cook 25 minutes. Add tomatoes and cook 10 minutes, or longer. Then serve.
Bake in loaf pan for 40 minutes at 350°. Make in sandwiches with cream cheese, or eat plain.
Heat oil and margarine in large skillet over medium heat. Add vegetables and, stirring occasionally, cook 10 minutes or until barely tender. Stir in salt, basil and pepper. Spoon mixture into greased 2-quart baking dish. Stir garlic into tomato sauce right in the can; pour over vegetables. Tuck Mozzarella slices into vegetables so about half of each slice is on the surface. Sprinkle with Parmesan. Bake in preheated oven at 375° for 30 minutes, or until hot and bubbly and cheeses have melted.
Cook meat, celery and onions until almost done. Add everything else and cook on low until ready to eat (probably 1 hour).
In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-quart casserole dish. Bake, uncovered, at 350° for 40 minutes. Yields 6 servings.
In large bowl, combine potatoes and onions. In saucepan, combine ReaLemon brand, water, oil and seasonings; bring to a boil. Pour over potato mixture; mix well. Cover; refrigerate overnight. Remove from refrigerator 30 minutes before serving; add remaining ingredients.
Cream together cream cheese and sugar. Drain strawberries and pineapple. Add to cream cheese mixture. Add bananas, nuts and Cool Whip. Mix well. Freeze. Take out 1 1/2 hours before serving or put in refrigerator 3 to 4 hours and 1/2 hour out of refrigerator before serving.
In a large saucepan, combine sugar, butter and evaporated milk. Bring mixture to a rolling boil, stirring frequently. Remove from heat and add instant pudding and oats and mix thoroughly. Cool in pan 15 minutes.
Saut onions in butter. Mix together onions, rice, soups and poultry seasoning. Pour into 9 x 13 casserole. Layer on top the cut up chicken. Sprinkle the envelope of dry onion soup mix on top of chicken. Cover with foil and press edges tightly around the pan. Bake at 325° for 2 hours. Don't peek.
Saute beef with onion until beef is browned. Drain. Blend soup and tomato sauce with seasonings. Stir in beans, cabbage, potatoes and beef. Mix thoroughly and spoon into 2-quart casserole. Cover. Bake in a 375° oven for 1 hour or until potatoes and cabbage are tender. Makes 8 servings.
Mix well all ingredients together until smooth. Pour into pie shell. Bake at 350° for 45 to 50 minutes or until set.
Mix thoroughly and fill greased muffin tins 1/2 full. Bake 12 to 15 minutes at 375°. Makes 12.
Combine all ingredients and pour into an unbaked pie shell. Bake at 350° until it sets, about 1 hour.
Grate cabbage in food processor or on a grater. Mix sugar and vinegar together in a saucepan. Bring to a boil, then pour over cabbage. Chill several hours before serving. If serving with pork, add red pepper to taste.
Melt margarine in microwave. Mix sugar, cinnamon and allspice. Dip raw biscuit in melted margarine, then into sugar mixture. Lay topping side up in pan or cookie sheet and add 1/2 cherry to middle. Bake at 350° until done.
Melt chocolate chips in a heavy saucepan over low heat, stirring constantly. Remove from heat and quickly stir in noodles (and nuts or raisins) so that they are evenly coated. Dip out by teaspoons onto waxed paper. Chill and refrigerate. Yields about 12 clusters. You may want to double or triple the recipe.
Cook chicken and remove from bone. Cut into pieces and place in 11 x 13-inch baking dish. Mix soup and broth. Heat to mix well. Pour over chicken. Mix flour, buttermilk and butter. Pour batter over chicken and soup. Bake at 425° for 30 to 35 minutes. Serves 8 to 10.
Mix all ingredients well. Can be mixed the day before or just a few hours before grilling to blend the flavors. Very good.
Brown meat, onion and celery or you can use onion and celery raw and add with remaining ingredients. Stir when it comes to a boil. Lower heat, cover and cook 30 minutes. Stir frequently. Put in casserole and sprinkle with grated cheese. Bake at 350° until cheese melts.
Salt and pepper roast. Place in roaster pan. Sprinkle onion around roast. Mix gravy mix and water. Pour over roast. Add cream of mushroom soup. Sprinkle onion soup mix on top. Add potatoes and carrots. Cover with lid and cook at 325° for 2 1/2 hours or until roast reaches desired tenderness.
Combine bread crumbs with melted margarine; set aside for topping. Stir together the rest of the ingredients. Spoon mixture into a 10 x 6-inch baking dish. Sprinkle with topping. Bake for 35 minutes at 325°. Makes 6 servings.
Heat oven to 375°. Grease baking sheet with butter flavor Crisco. Combine butter Crisco, brown sugar, egg, milk and vanilla in a large bowl. At medium speed with electric mixer, blend well.
In a 2-quart casserole dish, blend soup mix with milk, water and mustard. Add potatoes and toss to combine. Microwave, covered, at High (full power) for 9 minutes.
Soak the cucumbers in several changes of warm water to remove excess salt. Cover with vinegar; let them stand 4 to 6 days. Drain. Pack in hot jars. Cover with fresh hot vinegar. Seal.
Arrange fish in greased baking dish. In a saucepan cook vegetables in butter until tender. Blend in soup, vinegar, pepper, salt and Tabasco sauce. Pour mixture over fish and bake 45 minutes at 375°.
Beat shortening, sugars, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into shortening mixture. Stir in nuts and chips. Drop 2-inches apart from teaspoon onto greased baking sheets. Bake at 375° for about 10 minutes or until golden brown. Makes about 8 dozen cookies.
Combine all ingredients to make a paste except chicken. Marinate meat for 1 hour. Saute 4 to 6 minutes. Using 18 small wooden skewers, skewer the chicken, some green peppers (cut into 1-inch pieces), broccoli pieces, mushrooms, pineapple and onion pieces. Barbecue or cook in a moderate oven for about 30 minutes or until the vegetables are tender.
In covered kettle on high heat, boil brisket, bay leaves, onions, garlic and enough water to cover. Simmer over low heat for 2 1/2 to 3 hours until tender.
In a greased 9 x 12-inch pan, mix beans, peppers, onion, syrup and brown sugar together. Layer top with bacon strips. Bake at 400° for 45 minutes or until bacon is browned.
Mix cake mix, 1 egg and butter. Press into 13 x 9-inch pan. Mix remaining ingredients and pour into pan. Bake at 350° for 40 minutes.
Mix sugar and flour; add water and vinegar. Cook slowly until thick, about 10 minutes. Add salt and butter or margarine; then add beets. Cover and continue cooking about 10 minutes. Serves 5.
Mix together first 6 ingredients. Whip whipping cream until almost stiff, then (gradually) beat in sugar and vanilla. Fold whipped cream into cranberry/cheese mixture; freeze. Cut into squares. Serve frozen.
Saute the carrots and onion in the olive oil. Add the chicken stock, water, consomme and tomato sauce. Simmer over low flame for 12 to 15 minutes. Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls. Bring the soup to a boil; add the meat balls, lower flame and simmer for 20 to 25 minutes. Add the peas and cilantro and cook for an additional 5 minutes. Serves 4.
Cook carrots until tender. Drain and cool. Cut onions in their round slices; cut pepper in small slices. Mix with carrots. Mix remaining ingredients and pour over the vegetables. Cover. Marinate in refrigerator for 12 hours. Drain and serve. Yields 15 to 20 servings.
Make cake according to package directions. Bake 9 x 13-inch cake at 350°. Make jello according to package directions. While cake is hot, make holes in cake with a fork and pour hot jello over. Make topping with whipping cream and fruit cocktail. Put on after cake is cooled. Refrigerate 3 to 4 hours before serving.
Mix flour, bread crumbs and seasoning in one bowl. Place beaten eggs into another bowl. Dip chicken pieces first in egg and then in flour mixture. Let stand for about 1 hour. Fry chicken pieces in a mixture of butter and Crisco until golden in color. Place chicken pieces in a buttered pan, covered with foil, and bake in 325° oven for 1 to 1 1/2 hours. Remove foil after 1/2 hour.
Beat egg white and water by hand. Add other ingredients until sugar is dissolved. Coat nuts with mixture. Melt butter in pan; put mixture on top of butter. Bake at 300° for 30 minutes. Turn several times.
Melt the Hershey bar and 1/2 cup peanut butter together. In separate pan, melt the other half of the peanut butter. Put 1 tablespoon melted chocolate mixture in cupcake paper. Let firm. Next, put 1 tablespoon peanut butter; let firm. Top with 1 tablespoon chocolate mixture. Let firm. Enjoy.
Mix together sugar, flour and salt. Then mix all of the other ingredients and pour into pastry-lined 9-inch pie pan. Bake in a preheated oven at 350° for 1 hour.
Saute onion in margarine (can also add celery). Add cooked squash, chicken soup and sour cream. Butter oblong baking dish and spoon in half the stuffing mix. Put squash mixture over stuffing and top with remaining stuffing mix. Bake at 350° for 25 minutes.
Arrange each cinnamon roll in a round cake pan. Dip each apple slice in melted butter, then in the cinnamon and sugar mixture. Then, place an apple slice in between each roll on all sides and around the outer edges. Bake according to package directions. Top with icing included in the cinnamon roll can and enjoy!
Cook wild rice in 2 cups water. Brown pork sausage and drain off drippings. Saute onion and celery in butter until tender. Mix together water chestnuts (sliced and drained), mushroom soup, 1 soup can of water, almonds, mushrooms, celery salt, garlic salt, pepper, onion salt, paprika and salt. Mix all ingredients together in casserole. Bake 1 hour, covered, at 350°.
Cover potatoes with water and cook until tender. Remove from heat and add cream cheese, milk, butter, Cream of Celery soup, Mushroom soup, garlic salt, and salt and pepper. Simmer about 10 minutes. Heat soup again when serving. Add bacon bits, shredded cheese and green onions to individual servings if desired.
Heat the oven to 350°. In a large bowl, mix and sift dry ingredients. Place the Crisco shortening into the flour mix. Start working the shortening through the flour mix very thoroughly. Pour milk gradually into the well mixed flour and shortening until the ingredients have become gummy. From the bag of flour, sprinkle flour very thoroughly through the gummy dough. Work the flour through the dough until the dough is no longer gummy. Roll the dough out on a chopping board. Use a medium size glass to cut out the biscuits. Serves 4.
In hot 12-inch	Dutch oven pour in oil and brown roast. Drain off oil. Add soup mix, canned soup, carrots and potatoes. Cook covered for 1 1/2 hours with 12 coals on the bottom only. Replenish coals as necessary.
In a bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with an electric mixer until combined. Pour into 2 greased and floured 9 x 13-inch round baking pans. Bake 30 to 35 minutes in a 350° oven. Cool for 10 minutes. Frost with cream cheese frosting. Serves 12 to 15.
In a large bowl combine first four ingredients. Chill. Place in a punch bowl. Add chunks of sherbet. Garnish with orange slices. Serves 20.
Preheat oven to 350°. Grease and flour 2 (9 x 5-inch) loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift together flour, baking powder, soda and salt. Add to batter. Stir in pineapple, nuts and raisins (if desired). Mix well. Turn into pans and bake 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavor before slicing.
Mix all ingredients together and bake in a large (10-inch) pie (or quiche) pan at 350° for 35 to 40 minutes.
Put chicken breasts (boned) in crock-pot. Sprinkle with paprika, salt and pepper. Mix other ingredients; pour over chicken. Cook 4 to 5 hours. Serve over rice or noodles.
Brown pork chops in skillet, adding salt and pepper to taste. Drain grease and cover chops with tomato sauce. Throw in whatever else you want to, such as Worcestershire sauce, mushrooms, etc. Cover and cook over low heat until chops are tender.
Soak beans overnight. Cook for 1 hour after coming to a boil. Drain and save water. Add sugar, mustard and soup, then fry bacon. Add fat and bacon to bean mix. Bake 2 hours in a 300° oven. Let stand.
Turn pineapple into wire strainer and drain. Combine flours, wheat germ, sugar, coconut, nuts, baking soda and salt. In a separate bowl, combine drained pineapple, yogurt, eggs and oil. Mix well. Add to dry mixture. Stir lightly just until all of the dry mixture is moistened. Spoon into greased or paper lined muffin pans (2 3/4-inch diameter), filling 3/4 full. Bake 18 to 20 minutes in a 400° oven. Makes 15 to 18 muffins.
Cook chicken breasts; cut into bite size pieces. Mix soups together. Drain vegetables and add to soup mixture. May use 2 cans of mixed peas and carrots instead of 1 can of each. Add chicken and mix well. Pour into greased casserole dish. Cover with topping.
Mix sugar and eggs, then add milk, butter, vanilla and coconut. Pour into prepared 9-inch pie crust. Bake at 350° for 30 minutes. This recipe makes 2 (9-inch) pies.
Preheat oven to 325°. Wash lemon, leaving peel on cut into small pieces. Remove seeds and discard. Place lemon pieces in blender container. Blend on high. Add eggs, sugar and margarine or butter. Process well on high speed. Pour into unbaked pie shell and place pie pan on baking sheet. Bake 45 to 60 minutes or until set. Remove from oven and cool on rack.
Sift flour, 2 tablespoon sugar and salt together. Add butter and work until mealy. Scald milk; add 2 teaspoons sugar. Cool to lukewarm. Add yeast and stir until dissolved. Beat egg yolks. Add cream and cardamon; mix well. Stir into flour mixture to make a smooth dough. Cover and store in refrigerator overnight.
Blend all ingredients, except bread. Spread mixture on bread slices. Layer 3 slices high. Cut into 4 squares and spread cheese mixture on top and sides. Put on tray or cookie sheet to freeze. When frozen, store in plastic bags until ready to use.
Wash the rosemary if you must; dry thoroughly. (Oil and water do not mix.) In a 17-ounce bottle of olive oil, add the first 3 ingredients. Shake well before use. Use on anything for which you use olive oil. Do not store in the refrigerator.
Rub pieces of squirrel with salt and pepper. Roll in flour. Pan-fry to form crust. Remove pieces from skillet and place in casserole. Add chopped onion to suit taste. Pour barbecue sauce over all. Cover and finish cooking in oven at 350° for 45 minutes or until tender.
Mix Cool Whip, Eagle Brand milk and vanilla pudding together. In a large bowl, layer as follows: layer of crushed graham crackers, Cool Whip mixture and layer of sliced bananas. Repeat layers.
Cream cheese, sour cream, sugar, and vanilla together, then add nuts; stir well. Add grapes. Chill before serving.
Sift together flour, baking powder, salt and soda. Cream butter. Gradually add sugar, creaming well. Blend in eggs, one at a time, beating well after each. Combine buttermilk and vanilla. Add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend well after each addition. (With electric mixer, use low speed.) Turn into 10-inch tube pan, greased on the bottom. Bake at 325° for 60 to 65 minutes until cake springs back when touched in center. Run spatula along edge and stem of pan. Prick cake with fork. Pour hot Sauce over cake. Cool before removing from pan. Just before serving, sprinkle with confectioners sugar. Cake may be baked in 9 x 5 x 3-inch pans.
Roll out cookie dough on a pizza pan. Cook until light brown. Mix cream cheese and sugar together until creamy. Spread cream cheese mixture over cookie dough. Decorate with whatever kind of fruit (canned) you like. Keep in refrigerator.
Mix in order given. Drop from tip of spoon on greased cookie sheet. Bake in 350° oven until golden brown. (Keep back a small amount of coconut to sprinkle on top of macaroons before baking. I always double recipe.)
Combine the first 3 ingredients and let stand until yeast is dissolved and growing. Gradually add the rest of the items and only 1 cup of flour at a time until the dough doesn't stick to hands; knead 5 minutes. Rub a small amount of Crisco on surface and cover in warm place. Let rise 1 hour. Roll a small amount at a time about 1/8-inch thick and cut 3-inch or 4-inch squares. Fry in hot oil until golden and pillowy. Serve hot with honey, sugar and cinnamon.
Generously grease a 9 x 13-inch baking pan. Dissolve sugar and yeast in warm water. Add egg and stir well. Add warm milk. Sift dry ingredients together. Add rolled wheat or oatmeal to flour. Add slowly to yeast mixture, stirring well. Spread mixture in pan. Brush top with melted butter. Sprinkle with dry oatmeal. Let rise until double in height (about 1 hour). Preheat oven to 375°. Bake for 30 minutes or until done. Cut into squares (may brush top with melted butter). Serve hot.
Brown beef; drain well. Add all other ingredients; simmer for 1 to 1 1/2 hours.
Follow directions on pasta salad boxes to cook pasta. Brown ground beef. Remove from skillet, then brown sausage. Drain and return both beef and sausage. Add garlic. Mix cooked pasta in salad bowl with olive oil. Add 1/3 to 1/2 of the seasoning mix from each box (taste for your preference for seasoning). Add meat and mix well. Break the snow peas into bite size pieces after you've washed and capped them.
Place butter, eggs, sugar and cream cheese in a large bowl. Beat with electric mixer for 10 to 15 minutes until light and fluffy. Add flour and baking powder; beat 3 minutes more.
Wash hands. Preheat oven to 350°. Combine in mixing bowl the hamburger, eggs, bread crumbs, seasonings and herbs of choice. Bake small meatballs on cookie sheet (20 minutes).
Place tortilla chips in a 9 x 13-inch baking dish. Top with chicken and set aside. In a saucepan over low heat, combine cheese, Ro-Tel, soups and cumin. Heat until cheese melts. Pour mixture over chicken and bake at 350° for 25 to 30 minutes. Makes 6 servings.
Combine sugar, flour and salt. Stir in milk. Cook over medium heat, stirring constantly while cooking, until thickened. Beat egg yolks. Stir into thickened mixture. Cook another five minutes. Add vanilla. Set aside. Line bowl with vanilla wafers. Add layer of sliced bananas. Pour pudding mixture over top. Top with meringue after pudding has cooled.
(Note:	Amount of potatoes, carrots and onions will depend on amount of meat).
Preheat oven to 350°. Add brown sugar, butter and salt. Mix together. Add flour and oats to mixture. Mix until crumbly. Press about 2/3 of mixture (2 1/2 cups) into bottom of greased 13 x 9-inch baking pan. Leave remaining 1/3 mixture in bowl.
Brown the hamburger meat; add the onion. Drain fat. Add the tomatoes, water and chili seasoning. Simmer 30 minutes. Add the beans and simmer another 30 minutes.
Fry bacon until crispy. Drain grease, reserving 1 tablespoon of drippings. Crumble bacon; set aside. Cook celery, onion and garlic in drippings, blending in flour. Stir in milk, water, applesauce, tomato paste, crushed bouillon and curry powder. Stir in chicken and bacon. Serve over rice. (I use near East Rice pilaf.) Also serve small bowls of condiments to sprinkle on top including shredded coconut, cashew pieces, unsalted peanuts, mango chutney, dark raisins, golden raisins, dried apricot pieces, diced green and red pepper and almond slivers.
Cream butter, shortening and sugar until smooth. Add egg yolks, one at a time. Add flour, soda and buttermilk alternately. Add vanilla, coconut and nuts. Fold in egg whites. Bake in three 8-inch greased and floured pans at 350° for 25 minutes. Then cool and frost.
Mix all ingredients and bring to rolling boil. After hog is turned with skin side down, apply sauce and cook until all sauce is absorbed.