HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Grease 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter. Gradually add remaining sugar. Beat well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cups flour, baking powder and salt. Gradually add to creamed mixture, beating until well blended. Pour batter into prepared pan. Bake 1 hour and 10 minutes. Remove from pan and cool completely. Makes 16 servings.
Bake pastry and let cool. Combine eggs, milk, pepper and baking powder. Beat well. Stir in ham and cheese. Add green pepper and onion, if desired. Spoon into shell and bake at 425° for 25 to 30 minutes or until firm in center.
Prepare cake mix as directed on box and bake in 2 round pans. Cool cake. Prepare jello with 2 cups boiling water, stirring until dissolved, then add strawberries. Prepare pudding as directed on package. Have Cool Whip thawed. Place 1 layer of cake in punch bowl. Pour 1/2 of pudding over this layer (pudding will run over sides). Over pudding, pour 1/2 of jello mixture. Cover this with 1/2 of Cool Whip. Place second layer of cake on Cool Whip and repeat steps.
*Add 3/4 cup chopped nuts or use crunchy peanut butter for variety.
Place pineapple in casserole dish. Mix together sugar and flour; sprinkle over pineapple. Add cheese and crackers. Pour over top melted margarine and bake 30 minutes at 350°.
Crush Oreos and line dish (bottom only) saving about 1/4 cup for topping. Pour 1/2 cup melted butter on top, distributing as evenly as possible. Freeze for 15 minutes. Add softened ice cream, spreading evenly, and place in freezer for a minimum of two hours, overnight preferably.
Cut lengthwise. Slice from top of each potato. Scoop out potato, leaving 1/8-inch shell. Combine potato (from scoop), 1 cup cheese, salad dressing, milk, egg and seasonings. Beat until fluffy. Fill shells. Top with remaining cheese, onion and bacon. Bake at 350° for 15 minutes.
Preheat oven to 325°. Place all ingredients in a roaster with a tight lid. Bake for 3 hours. Do not peek during baking!
Combine all ingredients, except the last two. Top with the crackers and margarine. Bake at 350° for 45 minutes.
Put ingredients in pot. Cover; bring to boil. Reduce heat to simmer and cook 10 minutes.
Preheat oven to 350°. Lightly grease baking sheets. In medium bowl, combine mix, egg yolks, pineapple and coconut. Stir until well blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.
Combine flour, sugar, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Lightly toss 1 cup crumbs mixture with yams and cranberries. Arrange in 1 1/2-quart casserole. Sprinkle with remaining crumbs. Bake at 350° for 35 minutes. Top with marshmallows and broil until lightly browned. Makes 6 servings.
Dissolve yeast in water and set aside. Mix potatoes, sugar and oleo. Add eggs, flour and salt. Add yeast and blend. Place in a greased bowl and cover with a damp cloth. Store in refrigerator. When ready to cook, take out, roll flat, cut and place in greased pan. Let rise. Cook at 450° until done.
Mix sugar, eggs and vanilla sugar, then mix in flour, oil and baking powder. Beat 2 to 3 minutes at high speed. Grease Bundt pan. Put in 1/2 of the dough. Peel and slice apples into small pieces; place in pan. Sprinkle apples with cinnamon and then cover with remaining dough. Bake at 350° for 1 hour. Cool for 20 minutes, then remove from pan. When cold, you can sprinkle with powdered sugar.
Cook the eggplant in salted water until tender. Drain and mash. Sift flour and baking powder. Add beaten egg, butter and baking powder mixture to eggplant and mix well. Drop into hot oil and fry until brown. Yields 6 small fritters.
Mix up real good with spoon. Put in microwave for 3 minutes. Take out, stir and add raw peanuts (room temperature). Stir. Set back in microwave for 9 minutes (taking out every 3 minutes and stir). After 9 minutes, take out and add butter or oleo, vanilla and 6 to 8 drops red food coloring. Stir until it loses its gloss (not too long), then drop by the spoonfuls on wax paper.
Mix and put in greased casserole. Top with dry parsley flakes and paprika. Bake 1 1/2 hours at 350°.
Brown chops in margarine and remove from pan. Saute onion and celery in browning pan. Add all other ingredients and simmer 20 minutes. Place chops in 9 x 13-inch pan or Dutch oven, pour 2/3 cup water over, then sauce. Cover and bake at 300° for 2 hours.
Mix sugars and cinnamon in a bowl. Cut biscuits into fourths and roll in sugar mixture. Layer in Bundt pan. Melt butter and mix with remaining sugars. Pour over biscuits and bake for 35 minutes in a 350° oven or until done. Best eaten warm.
Place meat, bones and water in an extra large saucepan. Cover and bring to boil. Reduce heat and skim surface with slotted spoon. Add all the rest of ingredients except for the mixed vegetables and potatoes. Let cook 3 hours on a medium low heat. Add mixed vegetables and potatoes; cook an additional 45 minutes. Taste for salt and pepper; adjust to taste. Makes 6 to 8 servings.
Mix jello according to directions. As jello begins to thicken, add fun fruits. Let completely set. The sharks will look like they are swimming in an ocean.
Blend the first 5 ingredients really well. Fold in pineapple, maraschino cherries (cut up and drained on paper towels), bananas and nuts. Pour into mold and freeze.
Brown 1/4 cup sugar. Add oleo, and 1 cup sugar; mix well. Add evaporated milk. Bring to a boil, add remaining sugar. Let boil until soft ball forms when drop falls in cup of water. Remove from heat and beat with a mixer for a few minutes beating in powdered sugar. Add vanilla and spread on cake.
Mix salmon, potatoes, onion, egg and pepper until blended. Form into 8 patties, each about 3/4-inch thick. Spread crumbs on wax paper. Gently press patties in crumbs to coat. Heat oil in skillet (large, nonstick). Add patties and cook over medium heat about 4 minutes per side, until heated through, golden and crisp. Serves 4. Per serving: 344 cal., 23 g. pro., 19 gr. car., 20 g. fat, 89 g. chol., 717 mg. sod. Exchanges 1 1/4 starch/bread, 2 1/2 medium fat meat and 1 1/2 fat.
Cream together butter and brown sugar. Mix flour, baking soda, salt and oatmeal well with first mixture. Push half of the mixture down hard on a greased 9 x 13-inch pan. Spread a jar of raspberry jam on top of mixture. Push remaining mixture down on top of jam. Bake at 400° for 20 to 25 minutes. Cool before cutting.
Blend sugar, oil, butter and eggs. Add flour, salt, baking soda and	cinnamon. Mix and add carrots and vanilla. Pour into greased and floured 13 x 9-inch or into two 9 x 2-inch	pans. Bake at 325° for 1 hour to 1 hour and 15 minutes.
Mix by hand. Roll into small balls and press down with fork. Bake at 350° about 15 minutes. Cookies should be real light on bottom. Makes 5 dozen.
Saute onions in butter in pan. Add other ingredients. Bake in uncovered pan at 350°. Stir occasionally while cooking. Serves 4.
Freeze and grind cranberries. Sprinkle with sugar. Dissolve gelatin in boiling water and pour over cranberries. Grind apple and add to mixture. Add oranges, pineapple and pecans. Stir. Pour into 9 x 13-inch dish and chill until set.
Mix pudding mix and milk until well blended. Add Eagle Brand milk and vanilla. Stir in Cool Whip. In a large glass bowl, layer vanilla wafers, bananas and pudding mixture until all is used. Chill and serve.
Mix thoroughly and shape into small balls. Bake on cookie sheet at 400° for 20 minutes, turning once after 10 minutes, or bake for 7 minutes on each side and freeze. To serve, thaw and bake for 10 minutes until brown.
Form all ingredients into balls and brown. Put into a casserole dish. Pour 2 cans cream of mushroom soup over. Cover and bake at 350° for 30 minutes.
Mix the first six (6) ingredients thoroughly and pour in buttered dish. Mix the next four (4) ingredients with a fork and sprinkle on top of casserole. Bake 20 minutes at 350°.
Mix together. Spread in a 9-inch glass pie plate. Heat 15 minutes or until hot. Serve with hard crackers.
Prepare Whip 'n Chill according to package directions. Alternate layers of bananas and wafers in dish; pour Whip 'n Chill over top. Chill for 1 hour. Yields 5 servings.
Sift flour, salt and baking powder; cut in 2 tablespoons butter. Mix egg and milk and add to dry ingredients. Mix well and press into a 9-inch pie plate. Arrange rhubarb evenly over the pastry. Sprinkle the Jell-O over the rhubarb.
Bring sugar, milk and butter to a hard boil and thicken to spreading consistency with powdered sugar.
In a large bowl, combine meat, water chestnuts, eggs, bread crumbs, bouillon and Worcestershire sauce. Mix well. Shape into 1 1/4-inch meat balls. In a large skillet, brown meat balls, a few at a time. Remove from pan and pour off fat. In a medium bowl, combine remaining ingredients except for parsley; mix well. Pour into skillet. Cook over medium heat until sauce thickens. Reduce heat and add meat balls. Simmer for 10 minutes. Garnish with chopped parsley, if desired.
Stir together and bake in a glass pan for 30 minutes at 350°.
Combine sugar, flour and salt; add to milk gradually. Add beaten egg yolks and margarine. Cook over low heat until thick. Add coconut and vanilla. Pour into baked pastry shell. Top with meringue and coconut. Bake in 325° oven for 20 minutes or until browned.
Cook broccoli and drain; put in casserole dish. Melt butter by mixing it with the cooked broccoli. Mix soups and Cheddar cheese with broccoli. Then mix in the croutons. Bake 1 hour at 350°, uncovered.
Mix milk, lemon juice and eggs with wire whisk. Pour into pie crust. Bake for 25 minutes at 350°. Cool slightly. Cook raspberries and cornstarch until thick and clear. Pour on top of pie. Cool 4 hours. Top with Cool Whip; garnish with raspberries. Store in refrigerator.
In bowl, combine first 6 ingredients. Add beef; mix well. Shape into two patties. In medium skillet, cook patties 4 - 5 minutes per side. Remove to platter and keep warm. In same skillet, saute mushrooms in butter. Stir in flour; blend well. Add water and bouillon. Cook and stir until smooth and thickened. Return patties to gravy and cook uncovered over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes. 2 servings.
Drain thawed crabmeat; mix with cream cheese and Worcestershire sauce. Pour seafood cocktail sauce over all. Spread on crackers.
Mix well and put into greased pan. Bake at 325° for 30 minutes.
Heat together chicken, cream of mushroom and Veg-All. Place crust in pie pan. Pour heated ingredients into pie pan. Top with second crust and bake at 350° for 45 minutes or until brown.
Preparation: The chunkiness of this salad will depend on whether you plan to serve it in lettuce bowls (chunky) or on croissants as a sandwich spread (less chunky). For sandwiches, chop chicken in food processor and vegetables and fruit should be diced very small.
Drop by teaspoon into hot oil (375°) until brown; drain on paper towel. Serve hot.
Sprinkle both sides of fillets evenly with seasoning, press gently to adhere. Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; set aside, and keep warm. Add marmalade and remaining ingredients to skillet. Bring to a boil and cook for 1 minute. Pour sauce over fish. Serve immediately.
Preheat oven to 350 degrees. Roll out loaf on floured wax paper (not too thin). Brown ground meat, onions, bell peppers, and mushrooms. Season to taste. Drain. Layer cheeses and meat mixture on rolled out dough. Bring edges together in center. Place on lightly greased pan, bake uncovered for 25 minutes.
Place chicken in bottom of baking dish. Mix milk and soup and pour mixture on top of chicken. Put dressing mix over this chicken mixture. Pour chicken broth over casserole. Bake at 350° for 30 minutes until bubbly.
Separate egg whites and yolks. In mixing bowl, beat egg yolks and water on high speed. Gradually add sugar, then flour, baking powder and salt. In separate bowl, beat egg whites until stiff, then fold into yolk mixture. Add vanilla. Bake in tube pan at 325° for about 1 hour.
Grate cream cheese and Cheddar cheese. Add Worcestershire, garlic salt and cayenne pepper to cheese and cream together. Add chopped pecans. Form into a ball or roll into logs. Sprinkle paprika and a little chili powder on wax paper and roll the cheese ball/log until completely covered. Wrap in wax paper (and tinfoil to freeze) and refrigerate.
Mix flour, cinnamon and 1 cup sugar. Add to apples and mix. Put in buttered 13 x 9-inch baking dish. Mix together remaining ingredients and put on apples and pat firmly. Bake until brown and apples are soft. Serve warm with milk or cold with whipped cream.
Saute mushrooms in butter and garlic. Cook and drain broccoli. Add broccoli to mushrooms. Add soup. Add cheese. Stir well. Simmer on low heat until cheese is melted. Serve with fresh veggies or chips. Serve in a fondue pot or chafing dish.
Cook oysters gently in butter with salt, pepper and paprika until edges of oysters begin to curl and are plump. Add hot milk and serve at once.
Combine cornbread, 1/2 cup enchilada sauce, salt and ground beef. Mix well. Shape into 1-inch balls. Place in shallow baking dish. Bake, uncovered, at 350° for 15 to 20 minutes. In a small saucepan, heat together tomato sauce and remaining enchilada sauce. Serve cooked meatballs topped with heated sauce and shredded cheese.
Pour water over dates and let cool; add soda and stir well. Cream together in other bowl shortening, sugar and eggs; add date mixture. Add flour, cinnamon, salt and vanilla. Pour into greased and floured cake pan. Sprinkle with 1/2 cup brown sugar, 1/2 cup chocolate chips and 1/2 cup chopped nuts (be generous). Bake at 350° for 45 minutes.
Put all ingredients in crock-pot. Cover and cook on low setting for 12 to 18 hours (high setting for 4 to 6 hours).
Brown ground beef, onion and pepper. Mix tomato paste, water, bay leaves, chopped mushrooms, garlic and salt. Add to meat mixture and simmer. The longer it cooks the better.
Brown hamburger and drain. Add taco seasoning and 3/4 cup water. Simmer and add spaghetti sauce. Layer cooked noodles, hamburger mixture and cottage cheese (optional). Sprinkle cheeses over top. Bake at 350° until cheese is golden brown.
Boil the potatoes in jackets and shred on medium grater. Melt butter in small pan and stir in bread crumbs. Set aside. Grate cheese. Butter a 1 1/2-quart casserole. Alternate layers of potatoes and cheese. Sprinkle with salt. Pour unwhipped cream over the potatoes. Top with cheese layer and buttered crumbs. Bake at 350° for 60 minutes. Serves 10 to 12.
Heat pecans on low in a pan with sugar. Stir constantly until sugar melts. Let cool. Mix the rest of the ingredients together with the pecans. Add vinaigrette right before serving. Amount of each ingredient depends on your taste.
Cook flour, cocoa, sugar and water together until thickened. Remove from heat and add vanilla and peanut butter.
Combine and mix all ingredients together. Pour into greased pan and bake for 1 hour at 350°.
Measure flour, baking powder, cinnamon, sugar and egg whites in large bowl. Beat thoroughly with mixer or rotary beater. Add coconut, raisins and nuts. Mix well. Drop by rounded measuring teaspoonfuls onto well-greased and lightly floured baking sheet. Leave 2 inches between each cookie. Bake in moderate oven at 325° for about 15 minutes. Cookies do not brown much. Remove to wire rack to cool. Store airtight. Yield: about 40 cookies.
Mix all ingredients together with mixer. Pour into well-greased loaf pan and bake at 350° for 30 to 40 minutes.
Mix 1/2 cup sugar and 1 tablespoon cinnamon; put aside. Mix remaining ingredients, except chocolate chips. Place 1/2 of batter into a 9 x 13-inch pan. Sprinkle with half the chocolate chips and 1/2 of the cinnamon-sugar mixture. Repeat with batter, chips and cinnamon-sugar. Bake at 350° for 30 minutes. Can be frozen and served later.
Brown pork chops. Mix together balance of ingredients. Add to chops in frying pan. Simmer for 30 minutes, covered, on low heat.
Preheat oven to 450°. Mix Bisquick, water and cheese. Drop by spoonfuls on cookie sheet and bake 8 to 10 minutes. Combine butter and seasonings; brush over hot rolls.
Stir red hots in hot water until melted. Cool and add cranberry juice and concentrates. Stir to combine. Makes 18 (5 oz.) servings.
Grease casserole pan. Mix all together except Parmesan cheese. Put in greased casserole pan. Sprinkle top with Parmesan cheese. Bake at 350° for 1 hour.
Wash wild rice in cold water. Simmer, covered in 2 cups water for 50 minutes until soft. Brown sausage and drain. Brown onion in sausage drippings. Add mushrooms and saute briefly. Combine in greased casserole. Heat broth. Combine flour and milk and stir into casserole. Sprinkle with bread crumbs. Cook at 350° for 20 to 25 minutes.
Make syrup of 3 cups sugar and 2 cups water. Add frozen juices to the syrup and stir well. Add red food coloring if you desire. Add 4 quarts ginger ale before serving.
Preheat oven to 325°. Lightly coat large baking sheet with nonstick cooking spray; dust with flour. In small bowl, whisk together egg whites and honey until well blended; set aside. In large mixing bowl, combine flour, brown sugar, anise, baking powder, baking soda and salt. Make a well in center and add egg white mixture and apricots. Mix until dough is smooth and combined, about 1 minute.
Mix and freeze. Remove from freezer about 2 hours before serving so that it can become slushy. Put in punch bowl and add 2 quarts of well chilled ginger ale.
Mix first 5 ingredients well. Add next 3 ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Cook sugar and cornstarch 3 minutes in the boiling water. Take off the stove and add the jello. Stir and cool. Pour over the hulled strawberries, which have been placed in the shell. Cool for 2 to 3 hours. Top with Cool Whip.
Dissolve sugar in 1 cup water and lemon juice. Add remaining cold water. Serve over ice. Makes about 6 1/2 cups.
Break bread up into small pieces in a 9 x 13-inch pan. Mix eggs and milk; pour over bread. In a separate pan, brown sausage and drain. Saute onion and green pepper until tender. Add sausage to bread/milk/egg mixture. Sprinkle with Cheddar cheese. Top with onion and green pepper. Cover and refrigerate overnight. Bake one hour at 350°. Great Sunday brunch item.
Brown meat and onion; drain thoroughly. Mix meat and onion mixture with soups and picante sauce; simmer for 5 minutes.
Brown pork in oil. Add water, cover and simmer for 1 hour. In a small pot, combine cornstarch, salt, brown sugar, vinegar, pineapple juice (drained from pineapple chunks) and soy sauce. Cook, stirring constantly, until thickened. Pour sauce into pot with hot pork. Add green peppers, onion, water chestnuts and pineapple chunks. Cook about 10 more minutes. Serve over white rice.
*May substitute 1/2 teaspoon salt for Molly McButter and Mrs. Dash.
Grind onions, cabbage, tomatoes, green and red peppers and sprinkle with salt. Soak overnight and drain.
Grease a Bundt pan. Boil 1 1/2 cups of sugar, butter, 2 tablespoons of cinnamon and water for 1 minute. Mix together 3/4 cup of sugar and 2 tablespoons of cinnamon. Cut biscuits into quarters one can at a time. Roll in cinnamon and sugar and place in greased Bundt pan. Sprinkle nuts over each layer. Spoon a few tablespoons of the boiled mixture over each layer and pour the rest over the last layer. Bake at 350° for 45 minutes. Cool 5 minutes (very important). Turn onto a plate. Eat like a monkey!
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg and vanilla. Add combined oats, flour and baking soda. Mix well. Cover; chill 1 hour. Shape in 1-inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4-inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Cool completely. Melt chocolate bits as package directs. Stir in vegetable shortening, mixing until smooth. Top each cookie with 1/2 teaspoon melted chocolate. Sprinkle with chopped peanuts. Chill until set.
In casserole alternate ham slices and apples sprinkled with sugar. Sprinkle top layer with lemon juice. Cover with bread crumbs (buttered). Bake covered for 15 minutes in a 375° oven . Uncover and bake another 26 minutes. Serves 4 to 6.
Wrap tortillas in foil. Warm in 300° oven. (May also heat in microwave on High for 15 to 20 seconds.) Combine soy sauce, sugar, lemon juice, cornstarch and crushed pepper. Spray skillet with nonstick spray coating. Stir-fry onion, sweet peppers and garlic over medium heat, 3 to 4 minutes. Remove from skillet. Add oil to skillet. Stir-fry turkey over medium-high heat, 3 to 4 minutes or until no longer pink. Add soy sauce mixture. Cook and stir until bubbly. Add sweet pepper mixture. Heat through. Spoon onto tortillas. Roll up. Serves 4.
Grease well 18 muffin pan cups. Preheat oven to 375°. Measure and stir first 8 ingredients in a large bowl. In a separate bowl, beat eggs and all other ingredients. Add egg mixture to flour mixture and stir until flour is moistened. Spoon into prepared muffin pans and bake 20 minutes or until toothpick comes out clean. Serve warm. Makes 18 (2 1/2-inch) muffins.
Boil chicken and pull apart into bite size pieces. Cook noodles until done. Cut cheese into cubes and mix with hot noodles and chicken. Then add cream of chicken, cream of mushroom and Ro-Tel. Stir until evenly mixed. Bake at 350° for 30 minutes.
Lace ribs on spit accordian style and secure with holding forks. Adjust on rotisserie above drip pan. Let ribs rotate over slow coals.
Empty hash into a shallow pie plate or dish. With a silver spoon, make 2 round wells in hash. Break eggs into wells and dot with butter, salt and pepper. Cook in a slow oven at 325° until eggs are firm. You can also dress this up with a sprinkling of grated cheese and buttered bread crumbs. Serve with a canned peach half filled with mincemeat on lettuce as a salad. Voila! A wonderful lunch in a matter of minutes.
Bring water to boil in saucepan. Stir in ingredients, except tomato and green pepper; cover. Remove from heat. Let stand 5 minutes. Stir with fork until blended; cover.
Combine the first 5 ingredients. Beat 4 minutes at medium speed. Stir in chocolate chips and nuts. Bake in a greased tube pan 55 minutes at 350°. Cool 10 minutes, then turn out.
Cream sugars and shortening. Add eggs and vanilla. Beat well. Sift and add dry ingredients. Add pecans, raisins and oatmeal. Bake on greased cookie sheet. Drop spoonfuls of dough about the size of a walnut. Bake 10 minutes at 350°. Makes 5 dozen.
Season and brown roast. Cook until done. Shred roast into small pieces. Add remaining ingredients. Simmer 30 minutes or until mixture is thick. Serve over toasted buns. Yields 12 servings.
Remove tops and seeds from peppers. Cook in boiling water 5 minutes; drain. Cook meat and onion in skillet until tender. Drain fat. Combine remaining ingredients and add to meat mixture. Spoon into peppers. Place in baking dish. Bake at 350° for 30 minutes.
In a baking dish, add corn, eggs, sugar, salt, pepper and milk. Mix butter in as last ingredient. Place in oven at 325° for 30 minutes.
Brown beef, onion, green pepper with garlic, chili powder, cumin seed, red pepper, until tender. Stir often. Add remaining ingredients, except rice, and cheese. Simmer 20 minutes. Stir occasionally.
Mix liquids and chill. Put ice cream in punch bowl after liquid. Best to let ice cream soften a bit. Double or triple recipe as needed.
Combine rice, water, pineapple juice and salt in saucepan. Mix just until rice is moistened. Bring quickly to a boil over high heat, uncovered, fluffing rice gently once or twice with a fork (do not stir, cover). Simmer 3 minutes. Remove from heat and let stand 10 minutes.
Spray 9 x 13-inch baking dish with cooking spray. Mix first 4 ingredients and pour into baking dish. Mix Jiffy cornbread mix according to directions on the box. Pour over the chicken mixture and bake in 350° oven until cornbread is golden brown.