HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring dates, raisins, prunes, margarine and water to a boil in saucepan. Simmer for 2 minutes. Cool. Combine with flour, eggs, soda, cinnamon, vanilla and pecans in a bowl and mix well. Spoon into greased and floured 9 x 13-inch cake pan. Bake at 325° for 40 minutes. Store well wrapped in refrigerator or freezer. Yields 24 servings.
Fry hamburg and onion together. Drain. In casserole, put hamburg and onion. Put beans on top. Put on the soup and then the mashed potatoes on soup. Cover and bake at 350° for 1/2 hour.
Heat oven to 350° (moderate). Work butter until creamy in bowl. Add sugar; beat until light and fluffy. Add egg yolks and extracts; beat well. Add flour gradually; mix until smooth. Shape level tablespoonfuls of dough into balls. Place on greased cookie sheets; press each ball with thumb. Drop a little jam in each depression. Bake for 10 to 12 minutes, until lightly browned. Cool on racks. Makes about 4 dozen.
Beat until creamy the cream cheese, eggs and sugar. Put cookies in bottom of small paper cups in cupcake pan (paper work great). Top with 1 teaspoon cheese mixture, then top with 1 teaspoon fruit pie filling. Bake for 20 minutes at 350°.
Wash mushrooms and pat dry. Remove and chop stems. Set mushroom caps aside. Heat butter over slow to medium heat and cook mushroom stems, onions and next four ingredients until onion is tender. Stir in bread crumbs and cheese. Spoon mixture into mushroom caps. Place, stuffed side up, on broiling sheet and broil until mushrooms are tender, about 8 minutes.
Grease a 9 x 13-inch pan. In a large bowl, combine brown sugar, oatmeal, salt, flour and baking soda. Cut in butter and put half of mixture into prepared pan.
Cook noodles and drain. Skillet brown hamburger; stir in tomato sauce and	remove from heat. Combine cheese, sour cream and onion.
Mix together the cake mix, eggs, oil and oranges and bake as directed on the box; cool. Mix together the crushed pineapple, instant vanilla pudding mix and Cool Whip. Frost cake with this mixture and sprinkle top with chopped nuts and shredded coconut.
Dissolve Kool-Aid and sugar in 1-quart water. Add all other liquids and chill. Pour over sherbet and ginger ale. Makes 45 servings.
Preheat oven to 350°. Cream butter, sugar and cream cheese until fluffy. Add next 3 ingredients. Mix until smooth. In another bowl, sift next 4 ingredients. Add dry ingredients to creamed mix. Stir until a soft dough forms. Fold in nuts. Shape in 1-inch balls. Place on greased baking sheet. Bake 10 to 12 minutes. Cool. Yield: 5 dozen cookies.
Fry, drain and break bacon into bite sized pieces. Cut potatoes into niblits; cook until lightly brown. Add eggs, salt and pepper to potatoes. Scramble mixture and add bacon. Cook until eggs are done. Serve with toast.
Blend and combine all ingredients except chicken into a glaze. Baste continually with glaze while grilling chicken, or bake on rack in pan at 350° for 30 to 45 minutes. Garnish with orange curls, if desired.
Cut cucumber lengthwise. Put mayonnaise on two slices of rye bread. Place on cucumber slices, sprouts and tomato slices. Serves 1.
Break biscuits into small pieces in large bowl. Add milk; soak 5 minutes. Beat eggs with sugar and vanilla and add to mixture. Pour melted butter into 2-quart casserole. Add pudding and bake until set at 350° (about one hour). Serve warm with Bourbon Sauce.
Beat egg whites until stiff. Mix all ingredients. Fold in egg whites; sprinkle with nutmeg. Serve with candy canes, cinnamon stick, orange slice or lime slice. Cut recipe in half for blender. Recipe makes 1 gallon. Dilute 1/2 cup egg nog and 1/2 cup milk.
Press spinach between paper towels and set aside. Heat oil over medium heat. Add broccoli, carrots, onions and garlic; saute 7 minutes. Place flour in saucepan. Add milk, stirring until blended. Bring to a boil and cook until thickened. Add 1/4 cup Parmesan, salt and pepper. Remove from heat. Add spinach. Reserve 1/2 cup and set aside. Combine cottage cheese, Mozzarella and Swiss cheese. Spread 1/2 cup spinach mixture in bottom of coated 13 x 9-inch baking dish. Top with noodles, then 1/2 of cottage cheese, then 1/2 of vegetables and 1/2 of spinach mix. Repeat. End with noodles and top with 1/4 cup Parmesan. Cover and bake at 375° for 35 minutes.
Layer bottom of square dish with 20 caramels. Flatten with spoon. Heat in microwave oven until melted. Break up half of the Oreo cookies and layer on top of caramel layer. Repeat process with the remaining caramels and Oreos. Cover with peanut butter layer. Heat for 10 to 15 seconds and let cool before cutting.
Mix oleo and flour. Press on bottom of 7 x 11-inch pan. Sprinkle with nuts. Bake 15 minutes at 350°. Cool. In small bowl, mix cream cheese and powdered sugar. Fold in Cool Whip and spread on cooled crust to edge. Prepare pudding with milk. Let stand 5 minutes and spread over cheese mixture. Spread lemon layer with thin layer of Cool Whip. Sprinkle with chopped pecans. Can be frozen. Defrost 2 hours. Also, can be made with graham cracker crust.
In saucepan, combine sugar, syrup, salt, milk and 3/4 cup water. Bring to boil; cover and cook for 2 minutes. Uncover and cook, without stirring, until a little of the mixture forms a soft ball. Remove from heat. Cool to lukewarm. Add peanut butter and vanilla. Beat until mixture thickens and loses its gloss. Pour into a buttered 8 x 8 x 2-inch pan.
Cook cake mix according to directions; flour and grease bottom of pan only. Remove from oven and punch holes in cake with fork all over and close together. Pour Eagle Brand milk while cake is still hot, spread with spatula and let cool. Spread Cool Whip over top of cake (thick). Sprinkle coconut over top and press lightly. Refrigerate.
In large mixing bowl, cream together sugars and shortening until fluffy. Add eggs and vanilla. Beat well. Stir together flour, baking powder, soda and salt. Stir in creamed mixture. Stir in oats, candy and coconut.
Preheat oven to 350°. Beat egg yolks until foamy and the color of lemon. Add butter, sugar and vanilla; mix well. Add flour gradually and combine thoroughly.
In a small mixing bowl, stir together flour, baking powder and salt. Set the mixture aside. In a medium mixing bowl, beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add egg and vanilla; beat just until combined. Line a 9 x 5 x 3-inch loaf pan with waxed paper to hang over the sides of the pan. Set aside. Divide dough into 3 portions. To one portion, stir in almond extract and red food coloring. Pat into pan. Next layer, stir in chopped nuts; pat evenly over pink dough. To remaining dough, stir in melted chocolate. Pat evenly over dough. Chill 4 hours. Lift the waxed paper and remove dough from pan. Cut down center lengthwise, then slice each half 1/8 to 1/4-inch thick. Bake at 350°for 12 minutes 1-inch apart on ungreased cookie sheet. Transfer to a wire rack to cool. Makes 72 to 84 cookies.
Mix oats, boiling water and soda; let stand for 20 minutes. Cream together shortening and sugars. Add eggs and beat well. Add oats mixture. Add dry ingredients and mix well. Bake in greased 13 x 9-inch pans. Bake at 300° for 30 to 40 minutes. Cool and frost with following frosting.
Combine sifted flour, salt and baking powder. Stir well. Sift into large bowl. Mix shortening in with pastry blender until mixture resembles coarse cornmeal. Store in closed container. Does not need to be refrigerated. Yield: 13 cups of mix.
Mix gelatine, sugar and salt. Gradually stir in eggnog. Warm over low heat until gelatine is dissolved. Chill until mixture mounds when dropped from spoon. Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail. Chill again about 10 minutes until mixture mounds. Put in baked 9-inch pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.
Cook sugar, butter and milk together until forms a soft boil. Take off heat; stir in rest of ingredients. Stir until thick. Pour in pans.
Mix all ingredients. Makes 2 skillets of corn bread. Bake as you regularly bake corn bread.
Fry chopped onion, garlic, parsley and celery leaves until onions are a good golden brown. Add tomato paste and continue cooking 5 minutes, stirring constantly to prevent sticking and make a roux. Add water and tomato juice and stir until completely blended. Add salt, sugar and pepper and continue cooking for 1/2 hour.
Dissolve yeast in warm water. Add sugar, salt and egg. Add 3 cups of flour and work into sugar and yeast mixture. Add oil and 3 cups more flour. Turn onto floured board and knead, adding flour as needed to make rubbery consistency. Place in large bowl and cover with towel. Let raise 1 1/2 to 2 hours. Punch dough down and take small amounts and roll in balls. Place in greased baking dish. Brush oil on tops and let rise 3 hours. Bake at 375° until tops are lightly golden.
Fry hamburg with onion. Add cream of mushroom soup and cream of chicken soup. Add sour cream and corn with liquid. You can rinse out cans with milk to thin a little. Mix with cooked noodles and bake for about 40 minutes or until bubbly.
Brown beef and drain off fat.	Mix cream cheese with meat while it is still hot. Stir in soup. Pour into casserole dish and top with frozen Tater	Tots. Top with grated cheese. Bake at 325° until hot and bubbly, about 20 minutes.
Combine cake mix, pudding mix and poppy seed. In a small bowl combine eggs, water and oil. Mix and add to dry mixture. Beat 5 minutes at high speed. Pour into well-greased Bundt pan. Bake at 350° for 1 hour. Let cool 30 minutes. Invert pan onto plate and sprinkle with confectioners sugar.
Saute onion and garlic in the olive oil. Add remaining ingredients and bring to a boil. Reduce heat to simmer, covered, for 30 minutes.
Mix all together. Place in casserole. Sprinkle some noodles on top. Bake at 350° for 45 minutes. Also good with bamboo shoots, mushrooms, bean sprouts and diced mock chicken.
Heat oven to 375°. Line a 12-inch pizza pan with foil; grease. Press cookie dough onto foil. Bake for 12 to 14 minutes or until golden brown. Cool. Remove foil. Place cookie crust on serving plate.
Prepare spaghetti according to package directions. Drain. In a large skillet, brown meat; pour off excess fat. Add onion, spaghetti sauce, mushrooms and seasonings. Simmer, covered, 10 minutes. Stir in cooked spaghetti. Pour into a 2-quart shallow baking dish. Cover, bake in a preheated 375° oven for 20 minutes. Uncover; top with cheese. Bake 5 minutes longer. Makes 4 to 6 servings.
Mix together Cool Whip and condensed milk. Chill 1 hour. Add coconut, pecans, pineapple, marshmallows and cherry pie filling. Stir together and chill overnight.
Brown ground beef and onion. (Salt & pepper to taste.) In a separate pan add soup, water and chilies. Heat until hot. If soup is too thick you can add more water but don't make it too thin. Drain grease from beef mixture. Fill tortillas with beef mixture and some cheese. Roll and set in 9 X 13 baking pan. (Coat bottom lightly with oil to keep enchiladas from sticking.) Pour soup sauce over enchiladas to coat and sprinkle with cheese. Bake at 350 for about 20 minutes or until everything is heated through. 8 - 10 servings.
Melt butter and syrup in skillet. Blend in brown sugar and cook 2 minutes. Add cereal and stir until coated. Spread on aluminum foil to cool. Separate to eat.
Mix shortening, sugar, eggs and vanilla thoroughly. Sift flour, baking powder and salt and add to mixture. Chill one hour. Roll dough 1/8-inch thick on lightly floured board. Cut with cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown. Decorate to own taste!
Cook and cut up skinless, boneless chicken. While chicken is cooking, chop tomatoes, green onions and celery into bite-size pieces. Grate cheese. Warm gravy. Build your mountain in this order: rice, Chinese noodles, chicken, gravy, tomatoes, celery, green onions, cheese, almonds, more gravy and coconut (snow). Serves 4, maybe more.
Boil macaroni by directions on package. Mix everything else and combine with macaroni. Place in baking dish and bake at 300° for about 30 minutes. (Add tuna if you desire.)
Cook noodles and drain. Put noodles back in pot. Use 2 tablespoons of butter to grease large rectangular baking dish. Put the rest of the butter in the pan with the noodles.
In large bowl, combine bar ingredients. Stir by hand until well mixed. Pour into greased and floured 15 x 10-inch jelly roll pan or 13 x 9-inch cake pan. Bake 20 to 30 minutes.
Cook diced zucchini in water 15 minutes or until tender. Put carrots and onions with zucchini in colander to drain. Melt oleo and add 1/2 packet spices out of stove top stuffing to the dressing.
Crush Oreo cookies fine. Blend soft cream cheese with 10x sugar until smooth. Beat pudding with 3 1/2 cups milk and refrigerate (in separate bowl). Add Cool Whip to cream cheese. Mix and blend until smooth. Add pudding mix. Layer mix and Oreo cookies to serve in glass bowl.
Scrub baking potatoes. Cut in quarters lengthwise. Brush with butter and sprinkle with garlic salt or seasoned salt. Bake in a 375° oven until done. Slit each wedge halfway through and stuff with grated cheese or crumbled bacon, etc. Put wedges back in oven until cheese melts. Serve warm with sour cream or sour cream and chives.
Cut uncooked chicken into small pieces, mix chicken, mushrooms and soup together (do not dilute the soup). Place mixture into a 13 x 9-inch glass dish. Cover with the shredded cheese and pour the wine over cheese. Sprinkle dry stuffing mix on top and pour on melted butter. Bake at 350° for 45 minutes, uncovered, until chicken is done.
Cook until thick; cool. Add 1 1/2 quarts of strawberries. Put in baked pie shell.
Mix ingredients together. Roll into small balls and bake at 400° for 20 minutes.
Mix all ingredients together. Preheat oven at 300°. Cook for 1 hour and 20 minutes.
Slowly add milk to eggs which have been beaten well. Stir in other ingredients and pour into a buttered casserole. Set casserole in shallow pan of water and bake at 325° for about an hour.
Spread crescent rolls on cookie sheet. Bake until light brown. Cool; mix remaining ingredients and spread on dough. Top with small cut (raw) vegetables: broccoli, grated carrots, cauliflower, black olives, green peppers, etc. Cut and serve cold.
Mix sugar, oil, shortening, eggs, vanilla, salt and soda. Sift cream of tartar into flour and add one cup at a time to the first. Drop by teaspoon on ungreased cookie sheet. Bake at 325° for about 12 minutes.
Drain cherries, save juice. Mix cherry juice and salad dressing and sugar. Mix until smooth. Mix in all other ingredients together and pour dressing over them just before serving.
Sift all together until well mixed. Store in airtight container. Use 3 tablespoons for 6 ounce cup of hot water. Yields 6 1/2 cups.
Beat egg whites and sugar like meringue. Add dates. Mix flour, baking powder and pinch of salt to egg white mixture. Pour into cake pan and bake 20 to 30 minutes at 300°.
Spread each muffin half with deviled ham, using about 1/4 can for each. Lightly beat together eggs, milk, salt, pepper and green onion. Melt butter in frying pan; scramble eggs until done to stage desired. Arrange eggs over each muffin half. Top each with a slice of tomato and a slice of cheese. Broil to melt cheese. Serve at once.
Shape dough into round flat pieces. Brush tops with olive oil. Sprinkle first with fresh rosemary, then black pepper and last with garlic powder. Let rise and then bake at 350° until done.
Cook potatoes. Let cool and peel. Add butter, salt and pepper. Combine and mix ingredients. Put into baking dish or 9-inch pie plate. Pour heavy cream over potatoes and butter mixture. Let stand about 20 minutes. Bake at 175° until cheese is melted.
Brown the beef and drain off the fat. Combine Sloppy Joe seasoning, tomato paste and water. Stir half the sauce into the meat. Cook 8 Manicotti shells as package directs, pour enough sauce into a shallow baking dish to cover the bottom. Fill shells with meat and put into the baking dish. Top with sauce and Mozzarella cheese. Bake at 350°f. 180°c. gas mark 4 for 25 minutes.
Prepare broccoli and cauliflower according to package directions. Mix together mayonnaise, buttermilk and lemon juice. Toss broccoli and cauliflower with mayonnaise mixture. Top with cheese. Bake at 350° until cheese melts, 10 to 15 minutes.
Boil potato. Drain water well and add margarine; mash well. While still hot, add powdered sugar. Mix well and add coconut. Shape into balls (works better if you wet your hands frequently). Place on cookie sheet. Freeze. In double boiler melt paraffin and chocolate chips. Dip balls in chocolate and place on waxed paper to cool.
Mix all dry ingredients together, then mix with melted butter. Press 1/2 of mixture into 13 x 9-inch pan and bake at 350° for 10 minutes. Remove from oven. Sprinkle boxed crust with chocolate chips, chopped nuts and ice cream topping. Sprinkle the rest of the crumb mixture over this. Return to oven and bake for 15 to 20 minutes. Chill 1 to 2 hours before cutting.
Mix and toss with any favorite pasta-based salad. Lo-cal. Delicious.
Drain pineapple, reserve juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over hot rice. Yields: 6 servings.
Mix all ingredients, except egg whites, thoroughly. Beat the 3 egg whites until stiff. Fold into mixture and mix well. Pour into uncooked 9-inch pie shell. Bake slowly for 1 hour at 300°.
Blend together all ingredients, except pecans. Shape into 6-inch log. Coat with pecans and chill for at least 2 hours.
Mix molasses, sugar and oil. Sift flour with spices. Add eggs and beat, then add flour mixture. Mix soda with boiling water and when dissolved, add to mixture immediately. Bake in 350° oven in a 13 x 9 x 2-inch pan for 40 minutes. Serve with a vanilla sauce.
Mix almonds and cracker crumbs (be sure amount equals 2 cups). Add remaining ingredients and mix well. Place in well-greased baking dish. Bake at 350° until bubbly and light brown.
Put rice in medium size casserole. Pour beef bouillon and beef consomme directly on rice. Cut pieces of butter over entire top of rice mixture. Cover and cook on 350° for 45 minutes or until rice has absorbed the liquid.
Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheet. Bake at 450° for 7 to 9 minutes. Just before removing from oven, brush with melted butter or margarine. Makes 12 biscuits, depending on size.
Cook beef and taco seasoning according to package directions; drain fat. Put beef in refrigerator to cool; drain beans. Add beans and cheese to beef. Chill until ready to serve. Add lettuce, chips, dressing, onion and tomatoes.
Saute mushrooms in melted butter until all liquid is absorbed (approximately 5 minutes). Put remaining ingredients plus mushrooms in food processor. Blend until smooth. Put in decorative mold and chill. Serve on Wheat Thins.
Cook syrup, sugar, cream of tartar and vinegar to a soft boil stage. Add butter, baking soda, vanilla and color. Stir rapidly until very foamy. Pour over popcorn; form into balls (with buttered hands).
Wipe a pudding dish with butter or spread. Bake at 400° for 1/2 hour, then at 300° until rice is done.
Preheat oven to 375°. In large bowl, combine chicken, broccoli, bell pepper, garlic, cheese, mayonnaise, dill, salt, almond and onion. Unroll crescent rolls onto a baking sheet; lay horizontally. Press the perforations in the dough to create a solid sheet. Arrange mixture horizontally down center of dough. Using a knife, cut vertical lines every 3-inches from the center (strips should remain attached to center). Lift right and left strips opposite one another to make a braid; twist once and pinch together. Brush with egg white. Bake 25 to 28 minutes until golden brown.
Melt butter in 9 1/2 x 13 1/2 baking dish. Mix muffin mix with creamed corn. Add slightly beaten eggs and sugar. Blend with spoon. Then stir in butter and sour cream. Pour in baking dish. Bake at 350° about 30 to 35 minutes.
Preheat oven to 375 degrees. Chop chicken and broccoli. Place in a 2-quart bowl. Chop bell pepper and add to chicken and broccoli. Add garlic and cheese to vegetable mixture, mix gently. Add mayonnaise, dill mix, and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle dish. Repeat with remaining package of dough. Using pizza roller, roll dough to seal perforations. On longest sides of baking dish, cut dough into strips 1 1/2-inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, Lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25 to 28 minutes or until deep golden brown. Cut and serve.
Cut cucumbers into long strips. Soak in mixture of lime and 1 gallon water overnight. Rinse in cold water twice; spread on towel to dry. Put pickling spices into mixture of sugar and vinegar, to cover cucumbers. Bring to a boil; boil 30 minutes. Put into jars.
Brown ground beef with onion and bell pepper. Combine all ingredients. Bake, covered, for 50 minutes at 350°. Uncover and bake for 10 more minutes.
Use skillet. Wash and prepare chicken. Cook onion and garlic in butter and oil for 5 minutes. Place chicken in skillet and cook for 40 minutes. Add the green peppers and tomatoes; cook until the liquid is almost half gone. Salt and pepper added.
Mix flour, sugar, salt and baking soda; set aside. Mix butter or shortening together. Add both kinds of sugar. Mix well. Add eggs; beat well. Stir flour mixture into peanut butter mix.
Mix all vegetables and place in greased 13 x 9 x 2-inch baking dish. Sprinkle parsley and 3 teaspoons ground black pepper over all. In saucepan combine bouillon, oil, salt, tarragon and bay leaf. Heat to boiling (correct seasonings, if needed). Pour over vegetables. Cover with foil and bake in preheated 350° oven for 1 to 1 1/2 hours or until vegetables are just tender and still colorful. Carefully stir vegetables occasionally, but don't lift cover off for very long.
Wash berries under cold water. Remove hulls; drain. Put berries into a small bowl. Mash with a potato masher or the rim of a glass. Set aside 1 cup to beat into meringue. Sweeten remaining crushed berries to taste with powdered sugar or honey. Cover and refrigerate until ready to serve. In a large bowl, beat egg whites on medium high speed of an electric mixer until they form soft, moist peaks. Add sugar, about 1 tablespoon at a time, and beating constantly until meringue is thick and glossy. Add the 1 cup crushed strawberries. Beat on medium speed just to blend. Transfer meringue mixture to a freezer container. Cover or wrap well. Freeze at least 1 hour until solid. (You can store in freezer up to 1 month.) To serve, spoon crushed, sweetened to taste berries evenly in the bottom of 4 individual stemmed glasses or shallow dishes. Top with frozen berry meringue. Garnish with strawberries and sprigs if desired. You may use other berries (blueberries, raspberries, etc.).
Combine first 4 ingredients in a saucepan. Heat until butter melts, stirring occasionally. Cool to 105° to 115°. Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl. Let stand 5 minutes. Add butter mixture, eggs and 2 cups flour. Beat at medium speed of an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Slice potatoes thin. Place in shallow 10 x 15-inch pan which has been lined with foil and generously buttered. Sprinkle with salt, seasoned pepper and minced onion. Dot with margarine. Bake, uncovered, 1 hour at 350°. Serves 4 to 5.