HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, sugar, soda and salt. Add beaten eggs and drained fruit cocktail. Mix together and pour into greased 9 x 13-inch pan. Sprinkle over the top 1 cup brown sugar and nuts. Bake 1 hour or more until done at 300°.
Melt butter, add all ingredients, except pecans. Stir well. Remove from heat and cool, add pecans. Stir about 5 minutes, spread on cookie sheet. Bake for 15 minutes at 350°.
Peel tomatoes and pack in jars. Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar. Put on lids. Put in oven. Set oven at 255° for 45 minutes. Leave tomatoes in oven until cool.
Melt caramels and 1/3 cup of the evaporated milk, stirring, over low heat until smooth. Combine remaining milk, cake mix and margarine. Mix well. Press 1/2 of the cake mixture in the bottom of greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 cup walnuts and the chocolate chips over crust. Top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of the remaining cake mixture. Press gently. Sprinkle remaining nuts. Press gently. Bake at 350° for 20 minutes. Cool and cut into bars or refrigerate.
Peel and grate onion and potatoes. Let stand for 10 minutes and remove liquid. Mix egg, flour, salt, pepper, baking powder and milk together and pour in with the onion and potatoes. Drop desired amount into hot oil and fry until golden brown on both sides.
Mix cream cheese with browned and drained sausage. Cut edges off bread and cut in half. Spread cream cheese mixture on bread halves and roll up jelly roll style. Cut bacon slice in thirds and wrap 1/3 around bread. Secure with toothpick. Bake at 350° for 25 to 30 minutes.
Mix the popcorn, nuts and M&M's in extra large mixing bowl. Melt slowly the butter, oil and marshmallows; pour over popcorn mixture. Mix well with large spoon. Pack in well-greased tube pan. Cover with plastic wrap. Let set overnight in the refrigerator. Dip pan in warm water and loosen with knife.
Cream margarine and sugar. Add eggs, one at a time, and beat well. Then add flour, baking powder and salt to creamed mixture. Now add sour cream and flavoring. Bake at 300° for 2 hours.
Place meat and bones in a large pot with water. Let come to a boil. Skim. Prepare vegetables by washing, peeling and chopping. Add seasoning and vegetables, except potatoes, and simmer for about 2 1/2 hours. Add whole potatoes and simmer for another hour.
Cook chicken in 1 quart of water until done. Cool and remove meat from bone. Reserve broth. Melt margarine in a large skillet. Saute onion, green pepper and celery. Add garlic, red pepper and salt and pepper to taste. Combine Ro-Tel and broth with sauce mixture; simmer 10 minutes. Add rice and chicken. Cover with tightly fitting lid and simmer for 1 hour. Add broth as needed.
Melt butter in large pan over medium heat. Stir in cocoa. Get it hot, but not boiling. Stir in the peanut butter, powdered sugar and vanilla. Mix well. Line cookie sheet with aluminum foil. Grease foil with butter. Spread the fudge mixture into pan, pressing well to the edges. Allow to cool until firm. Cut into small pieces and store in airtight container. This recipe is easy to divide into half.
Mix meat, rice, salt and pepper and stuff into peppers. Make meat balls out of the remaining mixture to drop into sauce. Put tomato paste and 2 cans of water into a large kettle. Add salt and pepper. (Add 1 teaspoon sugar; optional.) Put in some ketchup. Cover kettle and cook slowly at a low temperature for about 2 hours.
In a small bowl combine pudding, milk and orange juice and beat 1 minute. Stir in sour cream and ginger. Refrigerate several hours or overnight to blend flavors.
Place green beans, butter and dry dressing in casserole. Stir occasionally until butter melts.
Pour water over oatmeal, let stand 20 minutes. Mix ingredients together. Pour into 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Brown chicken in oil. Add ham and onion; cook until lightly browned. Add tomatoes, broth, lima beans, corn and potatoes. Cover; cook over medium heat for 20 minutes. Add salt and pepper.
Melt butter in a pan. Mix flour, sugar and milk; pour over butter (don't stir). Pour fruit over crust. Bake until golden brown.
Bring broth, water, scallions, potatoes and celery to a boil. In a 4-quart pot, reduce heat to low. Cover and simmer 30 minutes until vegetables are tender. Puree in batches in blender or food processor until puree is smooth and bright green, adding some of the spinach to each batch. Pour into a 3-quart container. Stir in buttermilk and salt; cover and refrigerate at least 2 hours or up to 2 days. Serves 6.
Cook vinegar and sugar until syrupy and pour boiling hot over ingredients slowly. Let stand 12 to 24 hours. Mix occasionally. Good with beef or pork.
Blend together first 7 ingredients. Add, by hand, the apples and nuts. Bake in 9 x 13-inch pan at 350° until done. Can be iced and cut into bars.
Melt oleo in 13 x 9-inch pan. Add mushrooms, rice and soups. Mix well. Cover and bake 40 to 45 minutes at 375°. Uncover, stir and bake 10 minutes.
Mix butter, onion, garlic and mushroom soup; simmer 15 minutes. Pour the hot soup mixture over the beans and pimentos. Mix and pour into casserole. Sprinkle cheese over top and top with bread crumbs. Bake in a 350° oven until bread crumbs are brown or until the casserole bubbles on the side.
Wipe chicken dry; brown in oil 5 to 10 minutes, turning 2 to 3 times. Add both kinds of onions, tomatoes and tomato paste; cook 1 minute. Stir in chicken broth and bring to a boil. Cover and boil 8 minutes. Turn heat to low. Mix peanut butter with warm water to make a paste and add this to the chicken. Add salt, cayenne pepper and bay leaf. Simmer 30 minutes. This is very spicy; adjust to taste. Makes 4 to 6 servings.
Combine sugar and syrup in saucepan. Let mixture boil up once. Stir continually. Remove from heat and add peanut butter and cornflakes. Mix well, working quickly. Put mixture into greased 12 x 20 x 2 1/2-inch pan. Press down and cut into squares while warm.
Blend stewed tomatoes a few seconds. Simmer with basil, pepper, brown sugar and olive oil a few minutes. Fry boneless chicken breasts in olive oil and a pinch of garlic until done. Pour sauce over spaghetti and chicken.
Blend flour, margarine and powdered sugar well and press into an 8-inch square pan. Bake for 15 minutes at 350°. Blend other ingredients and spread on top of first mixture. Bake at 350° for 25 minutes more. Remove from oven and sprinkle with powdered sugar.
Cream shortening and sugar. Add eggs. Combine dry ingredients and add alternately with the sour milk. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Frost with Buttercream Frosting.
Combine flour and salt; set aside. Chop dates and nuts, then add butter, milk and vanilla. Mix well. Gradually add flour to mixture. When mixed well, roll into small balls. Bake on cookie sheet for 20 minutes in preheated 300° oven. When done, roll hot ball in confectioners sugar.
Mix all ingredients (except bread) together. Place about a teaspoon on each piece of bread. Freeze on cookie sheet, then transfer to freezer container or bake and enjoy immediately. Bake at 400° for 10 minutes. Makes 60 to 70.
Mix well first 5 ingredients. Add remaining ingredients. Stir well to blend. Bake at 350° for 1 hour. Makes 2 loaves.
Melt butter in a medium saucepan; stir in flour, salt, pepper, sugar and onion. Add sour cream, stirring until well blended. Add Swiss cheese; cook, while stirring, until cheese is completely melted. In a greased 3-quart casserole, add beans and cover with cheese sauce. Sprinkle with buttered cracker crumbs. Bake 25 minutes at 350°. Serve while piping hot.
Boil raisins in water for 3 minutes; set aside. Cream butter or margarine, eggs and sugar. Add baking soda, baking powder, spices and vanilla. Blend thoroughly.
Use large bowl. Pour boiling water over cereal to soften. Mix remaining ingredients as usual. Bake at 350° until done. Makes 5 dozen.
Cream shortening, sugar and eggs. Sift all dry ingredients together. Add dry ingredients to creamed mixture. Add milk and vanilla. Mix well, then chill. Roll out thick and cut. Bake at 350° for 10 minutes.
Mix the cup of flour, butter and powdered sugar as for pie crust. Pat into an 8 x 8-inch pan, buttered. Bake at 350° for 10 minutes. Cool.
Put butter, egg and sugar in heavy skillet and cook over low heat until egg is cooked, stirring constantly. Add dates and continue cooking and stirring until sugar from dates is dissolved. Remove from heat; add pecans and Rice Krispies. Stir until completely mixed. Drop by teaspoons into coconut, form into ball.
Mix in a large bowl. Beat 10 minutes. Be careful not to underbeat. This dressing will store in the refrigerator for several weeks.
Cream sugar and shortening. Add beaten eggs, apples, flour, salt and soda together. Add dry ingredients to creamed mixture. Add milk and vanilla. Bake at 350° in greased loaf pan for 1 hour until done.
Cook bacon until crisp; drain on paper towels. Crumble; reserve. Saute onion, green pepper and garlic in bacon drippings until tender. Add ground beef; cook until well browned, breaking up with fork as it cooks. Add tomatoes, salt, pepper and chili powder. Cover; simmer 30 minutes. Add vegetables; simmer 15 minutes. Sprinkle with bacon. Makes 8 servings.
Mix together flour, lard and salt. Beat egg in measuring cup. Work mixture very hard. Vinegar keeps it from becoming hard. Makes 8 crusts. Divide and separate with waxed paper. Freezes very well.
Mix all ingredients together in a large bowl. Grease and flour a Bundt or angel food cake pan. Bake for 1 hour at 350°.
Heat oven to 450°. Mix all ingredients until soft dough forms. Turn onto surface dusted with baking mix. Roll in baking mix to coat. Knead dough 5 times. Roll into rectangle, 10 x 6-inches. Cut crosswise into ten 1-inch strips. Place about 1-inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes 10 sticks.
Mix all ingredients; drop by teaspoon into hot deep fat, cook until golden brown. Remove and drain on paper towels.
In skillet, saute in oil the garlic and spices for about 2 to 3 minutes. Stir in remaining ingredients except chicken. Bring this to a boil, then cover and turn down heat to simmer for 50 minutes. Thicken with cornstarch and water, if desired.
Cut Crisco into flour and salt; mix. Add water and vinegar. Add egg. Add to flour mixture (may not take off the liquid if its a wet day). Stir only enough to form into a ball. Divide into 3 balls. Chill overnight. Bake at 425°. Makes 3 pie crusts. This dough may be frozen and used as needed.
In a small bowl, combine flour, baking powder and salt; set aside. Melt 1 cup of chocolate morsels; set aside. In a large bowl, beat sugar and butter until fluffy. Beat in melted chocolate and vanilla extract. Beat in eggs. Gradually beat in the flour mixture. Stir in remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap; freeze until firm, about 20 minutes.
Mix together oil and sugar; add eggs, one at a time. Sift together flour, salt and soda. Add to egg mixture. Add water and cinnamon. Stir in pumpkin. Mix well.
Separate biscuits into sections. Put each piece of dough into greased cupcake tin and form it to shape of pan. Put 1 tablespoon sauce, then add meat and/or vegetables. Bake at 450° for 8 to 10 minutes until crust is golden brown. Serve hot.
Dissolve salt in water in large mixing bowl. Add vanilla, Crisco and sifted powdered sugar in a little at a time, stirring with mixer after each addition. When all the sugar is in, blend on slow speed of mixer for 10 minutes to make a smooth icing.
Sift flour with baking soda. In separate bowl cream butter. Gradually add sugar and dry jello. Cream well after additions. Add eggs and vanilla. Beat well. Gradually add flour. Force through cookie press onto ungreased sheet.
Heat oven to 350°. Spread pie filling and pineapple in ungreased rectangular pan, 13x9x2 inches. Stir together dry cake mix and oleo in large bowl until crumbly. Sprinkle evenly over fruit. Bake 35-40 minutes or until light brown. Yield: 16 servings.
Put all ingredients in bowl and beat 3 minutes or until well blended. Put in a greased 9 x 13-inch pan and bake at 350° for 25 to 30 minutes.
Saute onion, green pepper and mushrooms in a small amount of butter. Cool. Melt butter in baking dish. In blender, mix eggs, cottage cheese and milk. Pour into baking dish. Top with sauteed vegetables and sausage. Bake for 15 minutes at 350°. Sprinkle with Cheddar cheese and bake for another 15 minutes. If still runny in center, bake for an additional 10 minutes. Makes 6 to 8 servings. Use a 12 x 8-inch pan for 8 large eggs, and a 13 x 9-inch pan for 12 large eggs.
In 9x13 baking pan (spray with Pam) put rice (anywhere from 1 cup to 4 cups). Put in water at twice the amount of rice. Spread out rice after pouring the water in. Lay the fish on top. Put a few pats of butter around on it and season with your favorite flavors or just a little salt and pepper. Wrap the top of the pan tight with foil. Put the pan on a cookie sheet and put in the oven. Bake at 350° F. for about an hour, more or less, depending on how much rice.
Mix all ingredients well. Pour into unbaked pie shell. Bake for 1 hour at 350°, or until knife inserted comes out clean.
Melt chocolate and butter over hot water. Add mashed potatoes, salt and vanilla. Mix thoroughly. Blend in sugar. Knead until smooth and press into buttered 8-inch square pan. Cool. Cut into squares. Yields 1 1/4 pounds.
Beat crackers until fine. Put marshmallows and milk in double boiler. Let melt. Slowly add cracker crumbs and other ingredients. Refrigerate. After it has set up, it may be sliced and served. Pack into round tube pan.
Leave cheeses in bowl until very soft and creamy. Mix together. Add Worcestershire and mustard, then add the Port or sherry very slowly. Put in a crock and refrigerate.
Combine whole corn, cream-style corn and eggs. Mix sugar, cornstarch, salt, mustard and onion. Add milk and butter and mix. Pour into greased 3-quart casserole. Bake in a 400° oven for 1 hour, stirring once.
Slice mushrooms, onion and garlic; chop tomatoes. Trim meat and cut crosswise into very thin strips (3 x 1 1/2-inches). Heat oil and butter in heavy skillet. Brown meat on all sides, remove to platters. Saute mushrooms for 3 to 5 minutes. Place over meat. Saute onion and garlic in skillet. Add tomatoes. Stir in parsley and oregano. Season. Reduce heat and simmer 30 minutes.
Combine first 5 ingredients in saucepan; boil for 2 minutes. Remove from heat; add vanilla and oats. Mix well. Spoon onto foil.
Score one side of steak, making shallow cuts in a crisscross pattern. Place steak in a shallow dish or plastic bag. Combine ingredients; pour over steak. Cover and refrigerate for 1 to 3 days or at room temperature for up to 3 hours. Grill over hot coals or broil 4 to 5 minutes each side. Great served hot or cold. Makes 4 servings.
Mix egg, milk and cheese together and set aside. Crush the Ritz crackers. Dip pork chops in egg mixture, then roll in crumbs, cover both sides well. Put margarine in a pan, put the pan in a 350° preheated oven until margarine melts. Add pork chops to pan in a single layer. (Small, halved and peeled potatoes may be added at this time also.) Bake in 350° oven for 30 minutes. Turn chops and bake 30 minutes more.
Cook frozen broccoli as directed on the package. Drain any liquid. Mix all ingredients in a 2-quart casserole dish. Bake at 350° for 45 minutes.
Mix hamburger, breadcrumbs, eggs and milk. Pat out on cookie sheet or jelly roll pan. Cover with waxed paper overnight.
Remove all fat from beef. Cut into 2-inch thick strips. Heat the butter in a Dutch oven and brown the beef, turning frequently to brown evenly. Set the meat aside and cook the onions until they are transparent. Set the onion aside. Add the flour to the drippings and mix well. Return the meat and onions to the Dutch oven and add bouillon cube, water and consomme. Stir the mixture until it is smooth. Add mustard, cover and cook very slowly for 1 hour or until the meat is tender. Add the undrained mushrooms, Sauterne and sour cream. Serve over rice or noodles. Serves 6.
Peel and slice bananas lengthwise. Arrange with cut sides up on lettuce on 4 salad plates. Mix pineapple and cottage cheese together and top bananas with spoonfuls of the mixture. Sprinkle with nuts and garnish with cherry. (Top with teaspoon of mayonnaise, if desired.)
Spray a 9x13-inch casserole dish with non-stick vegetable spray. In a bowl, mix together: rice, soup, water, salt and pepper in bowl. Pour into the prepared casserole dish. Place chicken pieces on top.
Core each tomato and cut into five wedges, leaving them connected at the base, as for tomato blossoms.
Combine beef, cottage cheese, egg, oats, catsup, mustard, onion, salt and pepper. Mix well. Bake 20 minutes in 350° oven. Remove and sprinkle with cheese. Return to oven. Bake 10 minutes longer. Let sit about 5 minutes before cutting into squares. Good cold in sandwiches.
Partially cook broccoli. Layer broccoli, chicken and butter. Combine mayonnaise, chicken soup, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle cheese over top; sprinkle with bread crumbs. Bake, until golden brown, at 350° approximately 30 minutes.
Preheat oven to 350°. In a large bowl, stir together fruit, cinnamon, tapioca, oil, and apple juice concentrate; allow mixture to sit for 10 minutes. Pour mixture into pie shell then use the other pie shell for top crust. Bake 1 hour or until crust is golden. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.
*Shortening can be used in place of butter. If the shortening is used, add 1 teaspoon salt.
Pour egg white over peanuts and mix until coated. Add sugar and cinnamon and mix well. Spread evenly onto an ungreased cookie sheet and cook for 30 minutes at 350°.
In a heavy 12-inch saute pan, cook onion in olive oil over moderate heat until lightly caramelized. Add garlic and cook until fragrant. Then add remaining ingredients. Simmer uncovered until desired consistency is reached, about 10 to 15 minutes. If sauce becomes too thick, add water as needed.
Combine rice, milk and salt. Boil unti rice is tender. Combine sugar and eggs, add to hot mixture slowly. Combine evaporated milk and vanilla, add to mixture. Cover over medium heat until thick, stirring frequently.
Pour boiling water over 1 cup bran and salt. Mix all ingredients together and put in a covered dish. Keep refrigerated; use as needed. Lasts up to 2 weeks. Add 1 cup dates, nuts or raisins, if desired. Bake in greased muffin tins or muffin cups for 20 minutes at 400°.
Combine all of the ingredients and mix well. Form into 1-inch balls. Place on cookie sheet and set aside.
Spray baking dish; line bottom with bread. Layer potatoes, sausage and cheese. Mix eggs and milk and pour over ingredients. Bake at 350° for 30 to 35 minutes. You need enough milk and eggs to just cover the cheese. I always use 2 more eggs when I use a 13 x 9-inch pan.
Brown meat in large pan, drain. Add all remaining ingredients except tortillas, mix	well. Quarter	tortillas, use two 8 x 12-inch pans. Pour 2 cups mixture in pans, layer tortillas and pour rest of	mixture over top. Bake 30 minutes at 350°.
Enough hot water to make into dough thick enough to shape into small loaves. Break cracklins into small pieces. Bake in 350° oven for 45 minutes to 1 hour.
Cream butter; gradually add 3/4 cup sifted powdered sugar. Cream well. Add 2 tablespoons evaporated milk, vanilla and salt. Blend in flour. If desired, chill. Roll out half at a time on floured surface to 11 x 9-inch; trim sides. Cut into 1 1/2 inch squares or 3 x 1 1/2 inch rectangles. Place on ungreased cookie sheet. Bake at 325° for 12 to 16 minutes. Top each with 1/2 teaspoon filling, then 1/2 teaspoon icing. Decorate with pecans.
In a 1 1/2-quart casserole dish, mix together tuna, celery, 1 cup croutons, mayonnaise, almonds, onion, lemon juice and salt. Cover. Microwave on Medium-high 9 to 11 minutes, stirring every 5 minutes or until hot. Sprinkle with cheese and remaining 1 cup croutons. Microwave on Medium-high 1 to 2 minutes or until cheese melts.
Combine oil, vinegar, chopped onion, salt, pepper and Worcestershire sauce. Pour over cubed meat. Stir to coat all pieces; marinate and refrigerate overnight, or leave at room temperature for 3 to 4 hours. Alternate beef cubes and vegetables on skewers. Cook over charcoal, basting with marinade. Serve on rice. Yields 6 to 8 servings.
Cut potatoes into thin slices, about 4 cups. Mix soup, paprika and pepper. Layer potatoes overlapping in rows in a greased 2-quart oblong baking dish. Sprinkle with cheese. Pour soup mixture over all. Cover with foil. Bake at 400° for 45 minutes. Uncover, bake 10 minutes more. Very good with barbecue.
Shred the cabbage. Mix with carrot and onion. Whisk together mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper. Add to the vegetables and mix well. Let sit in the refrigerator at least 1 hour. Just before serving, add caraway seed. Makes 4 to 6 servings.
Cream butter; add sugar, creaming well. Add beaten egg yolks. Stir in flavoring, rinds, lemon juice and flour. Chill dough for 1 hour. While dough is chilling, chop walnuts and cut up candied cherries. Beat egg whites with a fork until foamy. Shape chilled dough into tiny balls. Dip top of dough in beaten egg white, then in chopped walnuts. Press a section of cherry into the middle. Bake in a preheated 350° oven for about 20 minutes or until slightly browned.
Cook sugar, syrup, water, peanuts and salt on low heat until peanuts pop. Take off heat and stir in soda. Add vanilla. Spread into buttered cookie sheet. Cool. Break into pieces.
Sift flour, baking powder, salt and baking soda together and cut in shortening with 2 knives or a pastry blender. Add cold buttermilk or sour milk. Mix quickly, knead for a few seconds on lightly floured board. Pat out to 1/2-inch thickness and cut with biscuit cutter. Place in greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in very hot oven (450°) for 12 minutes. Makes 12 biscuits.
Sift all dry ingredients. Cut in shortening. Add eggs, bananas and vanilla. Beat until blended. Drop by teaspoonful 1 1/2 inches apart on ungreased cookie sheet. Sprinkle with cinnamon-sugar mix. Bake at 400° for 12 minutes or until golden brown.
Mix all ingredients; shape into loaf. Put into loaf pan and bake. Add potatoes and carrots around loaf. Bake at 350° for 1 1/2 hours.
Saute onions, green pepper and tomatoes in stewer. Then add your stew meat, bouillon cube and potatoes. Fill stewer with enough water to cover potatoes. Add any seasonings you like. Cover and let simmer.
Melt butter; add onions, bell pepper and green onions. Saute until soft. Add cream of celery soup and tomato sauce; stir. Simmer about 5 to 10 minutes. Add crawfish and simmer another 15 minutes. Serve over rice.
Mix all the ingredients in a blender until well blended. Pour into a well-greased glass pie dish. Bake at 350° for 30 minutes. This recipe makes its own pie shell.
Heat oven to 400°. Arrange fish in buttered baking dish. Mix mayonnaise, cheese and egg white. Spread over fish and bake 15-20 minutes. Easy.
Mix butter, soup, milk and mayonnaise together. Bring to a boil. Layer chopped cabbage, soup mixture, corn flakes and cheese. Repeat layers, ending with cheese. Put in microwave for 10 minutes, then in a 350° oven for 30 minutes.
Mix the last 9 ingredients together. Pour over vegetables. Cover tightly. Let stand 12 hours, but should be stirred several times during this period for proper blending.
Remove crust from bread. Cut into squares. Brown sausage and drain. Arrange half of bread in bottom of lightly greased 13 x 8 1/2 casserole dish. Top with cheese, sausage and remaining bread. Dissolve mustard in a little of milk. Beat eggs. Add milk, mustard, salt and pepper and pour mixture over layers. Cover and refrigerate overnight. Take out of refrigerator. Bake, uncovered, in a 350° oven for 1 hour or until firm. Serve with fresh fruit and sweet muffins.
Prepare gelatin according to package directions. Cover and refrigerate just until it begins to set. Add yogurt and stir to mix thoroughly. Pour into a mold or dish.