HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir dry ingredients together. Mix milk and egg and add to dry mixture. Mix thoroughly, but do not beat. Add nuts. Bake in greased loaf pan at 350° for about 1 hour or until straw comes out clean. Beat if kept for a day or two, then slice as thin as possible and serve with butter or cream cheese. Can be made 3 or 4 days in advance. Also freezes well. Makes 1 small loaf. May use batter to make muffins.
Soak cucumbers and onions for 48 hours in salt water to taste. Heat sugar and vinegar just enough to dissolve the sugar. Drain cucumbers and onions. Pour sugar and vinegar over cucumbers and onions. Mix well and freeze.
Preheat oven to 350°. Generously grease and flour 2 round layer pans or 13 x 9 x 2-inch oblong pan. Combine ingredients. Bake about 30 minutes or until done. Cool. Serve with confectioners sugar.
Cream butter, Crisco and sugar together. Combine dry ingredients (flour, baking powder and salt). Alternate 1 egg and the dry ingredients until all 5 eggs are mixed in. Add coconut and coconut flavoring and blend. Spray 3 (2 pound) loaf pans with Pam and flour lightly. Pour in mixture. Bake 1 1/4 hours at 325° (not preheated).
Mix ingredients, then pour into pie shells. Bake at 325° for 30 minutes. Let the pie cool. Then top the pie with whipped cream or ice cream.
Mix flakes and oleo in a 9-inch pie pan; press over bottom and sides. Chill. Beat cream cheese until fluffy; add milk, lemon juice and vanilla. Turn into crust; chill 2 hours. Add cherry pie topping.
Brown and drain hamburger. Fry and drain bacon. Mix in 9 x 13-inch pan ketchup, brown sugar, salt, onion, pepper, vinegar, Worcestershire sauce and mustard. Add the beans. Mix in meat and bake for 2 hours at 325°.
Dissolve gelatin and salt in boiling water in a large bowl. Add strawberries with their juice (break up and distribute thoroughly if still partially frozen). Refrigerate until partially set, 45 minutes to one hour.
Pour melted butter over crumbs, stirring well. Spread 1/3 of crumbs on bottom of buttered casserole dish. Cover with half of oysters. Add another layer of crumbs. Add last half of oysters and then remaining crumbs. Season with salt and pepper. Cover with 2 cups cream or half and half. Bake in moderate oven about 40 minutes.
Combine sugar, salt, cinnamon, butter, vanilla and egg. Add milk slowly, stirring constantly. Add bread cubes and raisins. Pour into well-buttered baking dish. Set in pan of warm water and bake in moderate oven at 350° about 1 hour or until inserted knife comes out clean. May be eaten warm or cold with cream or whipped topping.
Preheat griddle or waffle iron. Grease lightly. Blend ingredients. Batter will be slightly lumpy. Bake on hot griddle or waffle iron. Griddle is hot when a few drops of water dance on surface. For pancakes, turn when bubbles appear and edges begin to dry. Makes 10 to 12 pancakes.
Combine all ingredients and heat. (Microwave is quickest!) Stir. Serve with nacho chips.
Cut up bread and set aside. Finely chop onion and celery. Saute until limp, but not brown in melted butter. Add 1/2 cup chicken soup, thyme, pepper and poultry seasoning. Mix with bread and form balls (about 12). Place in greased baking dish. Mix remaining soup with water until smooth. Pour 1 tablespoon of mixture over each ball. Cover and bake 30 minutes at 350°. Remove cover. Pour remaining soup over balls. Bake uncovered 10 minutes.
Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly.
Mix and pour in ice tray lined with graham cracker crumbs. Scatter crumbs on top and put in freezer for 1 hour.
Combine all ingredients and blend well. Pour into a casserole dish. Bake at 350° for 30 minutes or until done.
Mix yeast in 1 cup warm water. Add sugar, then other ingredients, including remainder of water, alternating between liquid and dry ingredients. Makes a firm dough. Let rise 1 hour or more. Bake 30 to 35 minutes at 450°.
Flour and grease 13 x 9-inch pan. Combine all ingredients and bake at 350° for 55 to 60 minutes. Sprinkle butterscotch chips on top of batter before baking. Cake is best served 1 day after it is baked.
Sift together cocoa, flour, salt and baking soda. Then mix sugar and cold water. Blend mayonnaise mixture with dry ingredients and turn into 2 (8-inch) round cake pans or regular size cake pan. Bake at 350° for one hour or until when touched, it springs back in place.
Combine ingredients and bring to a boil. Add shredded cabbage (at least one-half head or more if desired).
Wash one leaf and dry it on a paper towel. Roll leaf and meat together and eat.
Mix with hands. Yes, you do use 1 stick of margarine and 1 stick of butter. Roll into small balls. Place on ungreased cookie sheet and press down with fork. Bake at 350° for 20 minutes. Yields 100 small or 75 large.
Mix all juices and honey together. Add ginger ale just before serving. Pour over ice. Serves 12 to 16.
Melt margarine or butter in heavy 1 1/2-quart saucepan. Stir in sugar, salt, cocoa and milk; bring to a boil exactly 2 minutes. Remove from heat and stir in peanut butter, then oats. Mix thoroughly and drop by rounded teaspoonful onto waxed paper. Cool and then chill. Store airtight. Yields about 56 cookies.
Beat cream cheese, sugar and milk in a large bowl with a wire whisk until smooth. Gently stir in whipped topping.
Combine all. Bake at 350° for 45 minutes. Freezes well.
Mix all ingredients together; pour into a chocolate pie crust. Decorate with chocolate bits or ground peanuts.
Put each apple half in custard cups. Dot each with butter. Spoon corn syrup into each half. Sprinkle with spice. Cover with plastic wrap and cook on High for 2 minutes. Baste and turn apples. Cook 2 more minutes on High. Let stand 2 minutes.
Combine celery and mushroom soups. Add water to soups and set aside. In a buttered baking dish, layer beans, potatoes and onion. Pour half of soup mixture on top. Place ground beef on top of this. Pour remaining soup over the ground beef. Bake at 375° for 1 to 1 1/4 hours. At end of cooking time, top with buttered Ritz crackers and return to oven until crumbs turn brown.
Grease and flour 13 x 8-inch cake pan. Combine all ingredients except chocolate chips and nuts in a large mixer bowl. Blend well at low speed. Beat 2 minutes at medium speed. Pour into pan. Sprinkle with chocolate pieces, nuts and a little white sugar. Bake at 350° for 35 to 40 minutes.
Combine all ingredients except for 1 cup cheese. Put into a large greased casserole. Top with the 1 cup grated cheese. Bake at 350° for 1 1/2 hours.
Mix cornstarch, sugar and salt. Add water. Stir until thickened. Add lemon juice and butter.
Chop all together in food processor. Let stand for 1 hour. Follow directions on package of jello. Mix in fruit mixture. Refrigerate.
Bake pie shell at 400° for 8 to 10 minutes. Set aside 4 shrimp for garnish. Dice remaining shrimp. Combine eggs, milk, cream and seasonings. Arrange shrimp and cheese in partially baked pie shell. Pour in egg mixture. Top with reserved shrimp. Bake at 400° for 30 minutes. Cool 15 minutes before serving.
Heat refried beans. Warm tortillas and spread with beans and cheese. Roll tight and place in baking pan. Before serving, heat burritos in oven for 10 minutes and serve with green chili burrito sauce.
Combine first 6 ingredients in large bowl. Tear lettuce and toss with mixture in bowl. Coat heavily with Parmesan cheese and toss until well coated. Serves 6 to 8.
Unthaw the pastry as directed on box. You can cut each sheet into 4's or you can leave whole. Mix sugar and cinnamon. Spread over dough not getting on the edges if making squares. Mix pie filling, raisins and nuts together and put a small amount on each square. Take water and dampen edges of dough; bring up opposite corners and press together real well. If making roll, spread on dough and roll up. Place on a lightly sprayed baking sheet and bake for 35 minutes at 375°.
Pour water over cocoa. Pour all ingredients in bowl and mix well. Bake in oblong pan at 350°.
Separate dough into 8 pieces. Put a teaspoon of preserves in the middle of each roll. Sprinkle with cinnamon. Roll dough up and seal. Put on ungreased cookie sheet. Bake at 350° for 10 minutes. Sprinkle with powdered sugar, if desired.
Spray a 9 x 13 pan with Pam. Fry sausage and drain. Layer 6 slices of bread in bottom of pan. Put all of sausage on bread. Sprinkle 1/2 of cheese on sausage. Layer 6 slices of bread on top. Sprinkle rest of cheese over bread. Break eggs into blender (can be done by hand), add milk (more or less to suit) and blend well. Carefully pour over pan. Cover and refrigerate overnight. Next morning bake at 350 degrees for 1 hour.
Work flour into ingredients listed to make stiff dough. Roll out and cut in 1 1/2-inch squares. Drop into chicken broth and cook until done. Very good!
Cube chicken and fry. While chicken is frying, cook rice in microwave. When chicken is done, remove from skillet. Scramble eggs. Return chicken to skillet with eggs. Add rice, soy sauce and onions. Heat and serve.
Heat oven to 350°. Lightly grease 2-quart round casserole. Beat eggs with hand beater. Beat in baking mix and milk until smooth. Stir in remaining ingredients; pour into casserole. Bake until knife inserted near center comes out clean, 50 to 55 minutes. Let stand about 10 minutes before serving. Makes 6 to 8 servings.
Mix all the ingredients, except crackers, margarine and garlic and place in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Crush the 25 crackers and mix with the melted margarine. Sprinkle with garlic powder. Sprinkle this mixture over the baked vegetables and bake for an additional 15 minutes.
Cook chicken and take off bone. Place in 13 x 9-inch dish. Mix soup and sour cream together and pour over chicken. Bake at 350° for 45 minutes. Melt oleo; stir in Ritz crackers, crushed. Mix thoroughly. Sprinkle over chicken and bake 15 minutes longer or until light brown.
Fix the whole box of potatoes as directed. Add cream cheese and sour cream. Mix well with mixer. Sprinkle with Cheddar cheese on top. Bake at 350° for 30 minutes or until cheese is melted.
Grease crock-pot with 2 teaspoons oil or Crisco. Mix all ingredients together and put into crock-pot. Cut thin slices or pieces of cheese on top. Sprinkle with paprika. Cook 3 to 4 hours on low.
Remove skin and bones from salmon. Add all ingredients except egg whites. Cool slightly before folding in stiffly beaten egg whites. Bake in buttered mold or loaf pan for 1 hour at 350°. Serves 4 to 6.
Saute the onion, green pepper and celery in butter. Blend in flour, garlic salt and pepper. Dissolve bouillon cube in water or broth. Stir into mixture. Add milk. Cook over medium heat, stirring constantly, until sauce is thickened. Then add chicken, bacon and soy sauce. Pour into a 1 1/2-quart lightly buttered baking dish.
Preheat oven to 350°. Split fillets lengthwise and roll up; use toothpick if necessary. Place in shallow baking dish. Pour milk over fish; add salt and pepper. Bake for 30 minutes. When done, pour off milk and add slowly to melted margarine into which flour has been added. Add cheese and stir until melted. Add lemon juice and pour sauce over fillets. Brown quickly under broiler. Serves 3 to 4, depending on size of fillets.
Beat egg whites with vanilla and salt until very stiff. Gradually add sugar. Fold in nuts, cracker crumbs and coconut. Bake in 9-inch buttered pie pan (glass) at 325° for 30 minutes. Remove and cool. top with unsweetened whipping cream. Make the day before serving.
In a large bowl, blend all ingredients at medium speed 5 minutes. Pour into 10-inch Bundt pan. Bake at 350° for 1 hour. Cool 15 minutes, then turn out.
Mix sugar, cocoa, milk, Karo and salt. Cook until hard ball forms when small amount is dropped in cup of cold water. When hard ball forms, take off the fire and put pan in cold water. Add butter and vanilla. Beat until stiff, then add pecans. Put in buttered platter. Cut into squares. Enjoy.
Mix both cans of soup, water, chicken and rice in skillet. Bring to a boil. Stir occasionally. Turn on low and simmer ten minutes or until thick.
Hollow out the shepherd's bread like a bowl. Mix ingredients together and put inside bowl of bread. Cube French bread so that every piece has a crust. Use for dipping with skewers. Also may use dip with chips.
Brown sausage. Use a little oleo and saute onions, celery and garlic. Combine rice and soup. Bake at 350° for 1 hour. Cover with foil. Grated cheese on top the last few minutes of cooking adds to the taste.
Put in blender; cover. Run 6 minutes at high speed. Use with cucumbers, cherry tomatoes, zucchini squash, cauliflower sections, carrots or celery.
In greased casserole dish put a layer of deer mixture with a layer of tortilla chips, grated cheese and black olives chopped, layer until deer mixture is all used up. Put in 300° oven for 45 minutes.
Mix cheese, chopped onions, 2 1/4 ounces beef (chopped) and sauce. Roll into a ball. On outside, put other half of chopped beef. Serve with crackers.
Pour cola and ketchup over chicken placed in electric skillet at 275°, vent open at 275° for 30 minutes. Turn chicken and cook another 30 minutes at 250°. It's done and it's yummy.
Sift all dry ingredients into bowl. Scoop out 3 holes in mixture and add vanilla, vinegar and oil, each in one hole. Pour cold water over mixture. Stir with spoon until smooth. Bake at 325° for 30 to 35 minutes.
Combine all ingredients in a bowl. Stir with a wooden spoon and pour into a serving dish. Good warm or chilled. Serve with Ritz Crackers, Waverly Crackers, or Cracked Pepper Corn Crackers. Truly a Terrific Dip! Enjoy!
Brown sausage and beef. Cut cheese in small cubes. Place in crock-pot with tomatoes and dressing. Mix. Add sausage and beef. Cook on high, stirring occasionally, until cheese is melted. Cook on low for 30 minutes.
Blend cheese and margarine; add flour, paprika and salt. Roll heaping teaspoonfuls around olives. Bake on ungreased cookie sheet for 10 to 15 minutes at 400°. Can be frozen before baking.
In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour and serve. Makes 2 servings.
Mix dry ingredients. Beat in the eggs thoroughly. Add the remaining ingredients. Pour into pie shell and bake in preheated 350° oven for 50 to 60 minutes or until set.
Debone and pound chicken flat. Dip in seasoned eggs. Fry in butter until brown; set aside. Dissolve bouillon in boiling water. Add lemon juice, flour and butter. Pour mixture over chicken; garnish with fresh lemon. Cover and bake at 350° for 45 to 50 minutes.
Mix together all ingredients. Spray a medium casserole dish with cooking spray. Put mixture in casserole dish. Cover casserole. Microwave on High for 10 minutes. Remove cover and microwave another 10 minutes or cook in conventional oven at 350° for 35 to 40 minutes. Remove cover for last 15 minutes.
Combine flour and salt; add shortening and work in well. Add eggs and water; mix well. Roll out on floured board or counter; roll very thin and cut into noodles. Drop in boiling chicken broth; cook until tender.
Mix together in a large bowl the flour, sugar, baking soda, salt, cocoa and nuts (optional). Then add zucchini, oil and vanilla. Mix by hand until moistened. Pour in a well-greased 9 x 13-inch baking dish. Bake at 350° for 25 minutes.
Combine all ingredients in blender; mix and put in jar. Makes about a quart. Keep in refrigerator until needed. Will keep for months.
Mix and mash into sheet pan or casserole dish. Cook at 350° for 15 to 20 minutes and cool.
Mix well. Roll in small balls. Dot on egg white and nuts. Bake 5 minutes at 350°. Put in thumbprint. Bake 8 minutes more. Take from oven and put dab of frosting and 1/2 colored cherry. (Thumbprints can be made with back of teaspoon or a small stick.)
Combine sugar, water and corn syrup. Cook to hard crack stage. Remove from heat. Add color and flavor. Stir about 2 minutes. Pour into greased molds or onto marble slab or greased cookie sheet. Makes 10 to 20.
Combine all the fruit, add lemon juice and toss. Blend together the cream cheese, brown sugar, vanilla and cinnamon. Add fruit and pretzels, fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.
Bring first 6 ingredients to a boil and let cool. Put the remaining ingredients in a colander and drain. Pour liquid over vegetables and refrigerate overnight or 1 day ahead of time.
Combine first 7 ingredients; set aside. Combine sugar and eggs in a large bowl; beat at high speed of an electric mixer until light and fluffy. Add oil and pumpkin, beating well. Gradually add flour mixture, 1 cup at a time, beating at low speed just until blended. Pour batter into an ungreased 9-inch tube pan. Bake at 350° for 1 hour or until cake springs back when lightly touched. Cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack. Frost top and sides of cake with Cream Cheese Frosting and garnish with pecan halves.
In bowl, sprinkle gelatine over cold juice; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved.	Pour into 8 or 9-inch baking dish and chill until firm in refrigerator. To serve, cut into 1-inch squares. Makes about 6 dozen blocks.
Cream butter and sugar together. Add egg yolks and vanilla and blend. Stir in baking powder and flour. When evenly crumbled pat lightly into a greased and floured 9 x 9-inch pan. Sprinkle 1 cup of finely chopped walnuts over the crumbly mix.
1. Boil raisins in 2 c. water for 15 minutes and let cool. 2. Sift dry ingredients together. Add raisins and mix with 1 c. water. 3. Melt shortening in baking pan. Pour in batter with the rest of the shortening mixed in it and into pan. 4. Bake for 1 hour at 350° in oven.
In a large pot, boil water. Place head of cleaned cabbage in water until cabbage leaves are soft and wilted. Remove from water and cool; separate leaves. Place 2 tablespoons of meat mixture in center of each cabbage leaf. Roll cabbage around meat mixture.
Cook apples, sugar and vinegar for 30 minutes. Stir in candy while cooking. Remove from heat and stir in spices. Put in jars and seal.
Cream butter and sugar. Add egg yolks and nut meats. Add sifted dry ingredients, alternating with milk. Add vanilla; fold in egg whites. Bake 70 minutes in loaf pan in moderate oven.
Pan-fry sausage until lightly browned. Remove sausage from skillet. Drain off all but 2 tablespoons drippings. Saute onion in drippings. In 2-quart casserole, place half the sauerkraut, then half the onions and half the caraway seed. Repeat layers and top with sausage links. Pour apple juice over all. Cover and bake at 350° for 1 hour. Uncover last 15 minutes.
Peel the eggplant and cut into 1/4-inch slices. Soak in water for about 10 minutes. Remove from water. Pat dry and fry lightly. Grease a casserole dish and layer the following ingredients in the dish: eggplant, browned hamburger, chopped onion, salt, pepper, oregano and tomato soup. Bake at 350° for 1/2 hour with a cover and for 1/2 hour without a cover.
Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and grated cheese; set aside. Combine well beaten egg, milk and melted butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 45 minutes. Yield: 1 loaf.
Beat egg yolks; add flour, cornstarch, salt and pepper and beat until smooth. Add milk gradually, beating constantly. Beat egg whites until stiff, but not dry. Fold into egg yolk mixture. Melt butter in a heavy 9-inch skillet. Pour in egg yolk mixture and bake in a moderate oven (350°) for 20 minutes. Fold onto hot platter. Serve at once.
Preheat oven to 350°. Combine graham crackers, butter and walnuts. Press into bottom and sides of 10-inch springform pan.
Butter an 11 x 14-inch pan and add ingredients in order. Bake for 1 hour at 250°. Top with Cool Whip (optional).
Combine beans, sugar, butter, eggs, coconut and pecans. Beat well by hand about 1 or 2 minutes. Pour in unbaked pie shell and bake at 350° for 35 to 40 minutes.
Sift together dry ingredients. Add all liquids to sifted ingredients and mix until smooth. Fill cup cake pans 2/3 full. Top with heaping teaspoon of filling. Bake at 350° approximately 25 minutes.
Pour all ingredients into a microwaveproof saucepan, or an 8-cup measuring cup, except for the vanilla and the nuts. Microwave on High for 2 minutes. Add the vanilla and nuts and stir well. Pour into an 8 x 8-inch buttered pan. Freeze for 20 minutes or refrigerate for 1 hour.
Mix all ingredients (it's easier to use your hands to work dry ingredients with sausage). Spread evenly in a 10-inch tube pan. Bake approximately 1 hour at 350°.
Drain fruit cocktail; gradually add salad dressing and sugar to softened cream cheese. Mix in a few drops of food coloring until well blended. Fold in drained fruit cocktail, marshmallows, nuts and whipped cream, then spoon mixture into two 1 pound coffee cans; cover and freeze. Remove from cans onto lettuce leaves. Serves 10 to 12.
Brown onion and ground beef in a little oil (1 tablespoon). Mix all ingredients and put in casserole dish. Bake at 350° for 45 minutes. Cover first 30 minutes and take lid off last 15 minutes.
Whisk milk gradually adding egg yolks, vanilla, and other ingredients. Cook over medium heat until thick. Makes enough for 15 biscuits.
Preheat oven to 350°. In a medium bowl, blend the cream cheese and margarine until smooth. Add the next 5 ingredients; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Bake on ungreased cookie sheet for 20 to 25 minutes. Yields 4 servings.
In large bowl, mix by hand the eggs, oil and sugar. Add and beat by hand all the rest of the ingredients. Add cut, drained apples and nuts last. Be sure apple pieces are no bigger than half and slice. Bake in 9 x 13-inch pan for 1 hour at 350°. It is done when it starts to pull away from sides of pan. Do not overcook.
Boil chicken; debone and place in bottom of casserole dish. Boil broccoli and add layer of chicken. Mix soup with mayonnaise; spread over broccoli, then spread grated cheese over the soup-mayonnaise mixture. Bake at 325° for 20 to 25 minutes.
Blend all ingredients; form into ball. Roll in extra nuts and refrigerate overnight. Serve with Ritz crackers.
Wash, drain and hull strawberries. For glaze, simmer 1 cup of sliced berries with 2/3 cup water until berries start to break up, about 3 minutes. Blend sugar, cornstarch and remaining 1/3 cup water. Stir into boiling mixture. Add some red food coloring. Boil 1 minute, stirring constantly. Cool.
Use 1 large skillet or prepare in 2 skillets (10-inch) by dividing the ingredients equally. Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic and seasonings; add chicken. Cover; cook over low heat for 45 minutes. Stir now and then. Blend in cream; heat slowly. Serve with wild rice mix. Garnish with toasted, slivered almonds. Makes 8 servings.
Sift together plain flour and sugar and set aside. Mix butter, oil, Coca-Cola and cocoa in a saucepan. Bring to a boil and pour over dry mixture. Add remaining ingredients. Mix well. (Do not use mixer.) Bake at 350° for 45 minutes or until done.
Brown mushrooms in fat; add beans, cream, salt and pepper. Heat thoroughly. Serves 6.
Dissolve cornstarch in cold water. Mix into boiling water; stir until clear. Cool; add a few drops of food coloring. Paint with fingers on paper.
Combine flour and salt; cut in shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well; stir into flour mixture. On floured surface, roll half the dough to 17 x 12-inch rectangle; fit into and up sides of 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle with cornflakes; top with apples. Combine sugar and cinnamon; sprinkle atop. Roll remaining dough to 15 1/2-inch rectangle; place over apples. Seal edges; cut slits in top. Beat egg white until frothy; brush on crust. Bake in 375° oven for 50 minutes. Combine 1 cup sifted powdered sugar and 3 to 4 teaspoons milk; drizzle on warm cookies. Makes 3 dozen.