HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pecans, fruit and 1 tablespoon flour in a small bowl; set aside. Combine 2 tablespoons sugar and cinnamon; set aside. Preheat oven to 350°. Cream butter; gradually beat in 1 1/2 cups sugar until lightly fluffy. Beat in eggs and vanilla. Combine flour, baking soda, powder and salt. Add dry ingredients and sour cream to creamed mixture. Spoon 1/2 batter into greased and floured 12-cup Bundt pan. Spoon nuts and fruit over batter; sprinkle sugar-cinnamon mixture. Spoon remaining batter. Bake 1 hour. Cool 15 minutes. Sprinkle with confectioners sugar before serving.
Mix all ingredients in one bowl. Fill 4 greased and floured 1 pound coffee cans 2/3 full. Bake at 325° for 1 hour. May be frozen.
Cook raisins in water until water is absorbed. Mix remaining ingredients together and bake in 8 x 8-inch pan for 30 minutes at 350°.
Put pork chops in crock-pot; add sauce and garlic powder. Let cook all day and serve with noodles and a salad.
Sift together flour, soda, salt, nutmeg, cinnamon and sugar. Add shortening and work in dry ingredients with blender until it looks like fine meal. Add egg, mashed bananas, oatmeal, nuts and raisins. Drop by teaspoon on greased cookie sheet. Bake at 400° until done.
In a bowl, combine the cake mix, eggs, and extract. Add pie filling, mix well. Spread into a greased 15 x 10 x 1 baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a saucepan, combine sugar, milk and butter. Cook and stir until sugar is dissolved and butter is melted. Removed from the heat, stir in chocolate chips until melted. Pour over warm cake, spread evenly. Cool completely before cutting. Store in the refrigerator. Yield: 32 servings.
Cook macaroni until done. Put macaroni in a baking dish. Put the cheese in and mix through. Add milk and mix. Bake at 350° for 2 hours or until thick. Serves 8.
Mix first 5 ingredients in punch bowl. Float strawberries and sherbet scoops on top.
Cut up chicken into bite size pieces. Season as desired. Brown in skillet. Break bread into small pieces; soak in melted butter and set aside. Mix cream of chicken soup and 3/4 cup mayonnaise in a bowl. Layer chicken pieces in the bottom of a casserole dish. Add a layer of broccoli and a layer of mayonnaise mixture. Top with shredded cheese and bread crumbs. Bake at 350° for 30 to 40 minutes.
Combine all ingredients. Roll into balls on waxed paper. Chill; then enjoy.
To cooked and drained sausage add pizza sauce, ketchup, onion and seasoning. Cook for 5 minutes. Place biscuits in a greased muffin pan, pressing to cover bottom and sides. Spoon 1 to 2 tablespoons into each cup and sprinkle with cheeses. Bake at 400° for 12 to 15 minutes or until golden brown. (Freezes well.)
Preheat oven to 350°. Fry hamburger; heat enchilada sauce. Heat refried beans. Dunk tortillas into sauce. Spread refried beans, hamburger and cheese into center of tortilla; roll tortilla up. Sprinkle with cheese. Repeat as many times as needed. Put in preheated oven until top layers of cheese is melted (about 2 to 5 minutes).
Heat milk; add breadcrumbs and butter.	Add sugar, salt and nuts to eggs, then slowly stir in hot milk mixture. Pour into greased baking dish; set into pan of hot water. Bake at 350° for 1 hour or until set. May add 1/2 cup raisins if desired.
Combine all ingredients and beat with electric mixer until of fluffy spreading consistency. Frost cake. Serve within a few hours or refrigerate. Frosts one 8 or 9-inch square/round cake or a loaf cake.
Pour boiling water over sugar and margarine, let cool to tepid. Add dissolved yeast, well-beaten egg yolks, flour and salt. Let rise to double in bulk. Grease hands with butter; pinch off rolls the size of a walnut. Place on shallow greased pan, press down; let rise 2 hours. Bake at 375° for 15 minutes. Makes 48.
Put berries and sugar in a covered casserole; bake in a 350° oven for 20 minutes. Remove from oven. Stir well; add marmalade, nuts and ginger. Store in refrigerator.
Melt butter and margarine. Add sugar and stir well. Add chopped almonds and stir until caramel color. It will take a long time to change color. Pour onto a greased cookie sheet and spread evenly. Cool. Cover one side with melted chocolate bits and ground almonds. Cool. May repeat on other side. Cool. Break in pieces and store in sealed container.
Cream greetings and smiles thoroughly. Add all handshakes, beaten separately and add love slowly. Sift sympathy and hospitality and fold in carefully. Bake in moderate warm heart. This serves an indefinite number and never becomes stale.
Soak apricots in water to cover until soft and tender. Drain and cut up. Cream sugar, shortening and egg. Stir in orange juice, baking powder, baking soda, salt and flour. Stir in nuts and apricots. Grease two bread pans and line with foil; grease foil. Pour in batter. Let sit 20 minutes. Bake at 350° for 55 to 65 minutes. Remove from pan, peel off foil and cool.
Layer each, starting with refried beans and ending with cheese, in a large, flat casserole. Heat in oven at 325° for 20 minutes, or until bubbly. Serve with corn chips. Good for a crowd.
Beat eggs; add oil. Mix with grated ingredients, then add Bisquick and spices. Spread in an 11 x 7-inch cake pan. Bake at 325° for 40 minutes. Cut in squares to serve.
Beat eggs. Add brown sugar. Mix well. Add dry ingredients. Add walnuts; do not chop walnuts. Leave in large pieces. Bake in a 10 x 15-inch pan at 350° for 18 to 20 minutes. Do not overbake.
Combine sugar, water and mint leaves in a saucepan; stir well. Bring to boil over medium heat and boil for 2 minutes. Discard mint leaves. Add lemon juice to syrup mixture, stirring well. Chill thoroughly. Combine melon balls in serving dish. Pour syrup mixture over fruit and toss gently. Garnish fruit with mint sprigs. Makes 8 servings.
Shred the cabbage, add the green and red peppers. Combine the vinegar, oil and seasonings and pour over cabbage. Toss lightly. Serve immediately.
Mix all the ingredients. Spread on halves of English muffins. Freeze on cookie sheets. Stack when frozen. When ready to use, cut frozen halves into quarters. Bake at 375° for 10 minutes, or until tops bubble.
Cream butter and sugar. Add eggs. Drain pineapple and add. Stir in bread cubes. Bake 1 hour at 350°. Serves 6.
Sprinkle chicken with garlic powder and pepper. Brown chicken for 10 minutes on medium heat; remove from skillet. Stir in thyme, peas, broth and rice. Heat to boil. Return chicken to pan. Cover and cook on low heat until rice is done (30 minutes). Or, bake at 350° for 1 1/2 hours. Remove chicken. Stir cheese into rice mixture, fluff and serve.
Mix peanut butter and confectioners sugar together until mixture resembles coarse crumbs. Spread the crumbs on the bottom of the baked pie shell.
Combine milk, biscuit mix, eggs, margarine and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 10-inch pie pan. Let stand for 5 minutes. Sprinkle with coconut after 5 minutes. Bake at 350° for 40 minutes.
Preheat oven to 350°. In a large bowl, mix soups, chili, chili salsa, milk and onion. Tear tortillas into small pieces and put aside. In a 2 1/2-quart casserole (shallow), layer the chicken, then half of the tortillas and half of the soup mixture, and half of the cheeses. Repeat, ending with cheese. Bake in 350° oven for 45 minutes. Let stand 10 minutes before serving. Serves 8.
Mix together flour, baking powder, salt, pepper, milk and egg. Add corn and mix well. Brush large skillet or griddle with butter and drop mixture by tablespoons, a few at a time. Cook until golden brown, turn and cook on other side. Keep warm in oven, loosely covered, until all are done. Serves 4 to 6.
Mix 1 box Jell-O with 1 cup hot water until dissolved. Add 1/2 cup cold water. Pour into glass 9 x 13-inch dish. Refrigerate until set.
Cut eggplant in 1 1/2-inch slices; divide among 4 pieces of heavy-duty aluminum foil. Season with salt, pepper and oregano. Top each serving with onion slice and tomato half, cut side up. Sprinkle with salt and pepper and rosemary leaves. Wrap securely in foil. Place on grill, 3 inches from hot coals. Cook for 30 minutes, or until eggplant is soft. Makes 4 servings.
Weigh cucumbers. For every 10 pounds of cucumbers, use the amount of ingredients as listed. Cover washed cucumbers with strong enough brine to float an egg. Weight down and let stand 3 weeks. Drain. Scald with boiling water and return to washed, scalded crock. Cover with cold white vinegar and let stand 10 days. Drain well; discard vinegar and cut into 3/4-inch pieces. Add and mix well together the above ingredients. Combine with cucumber pieces, stirring well. Stir occasionally. That's all there is to it! The vinegar clinging to the cucumber pieces is all the liquid you need. The sugar will dissolve to form heavy syrup. No sealing; no cooking. Just keep in crock. Very crisp.
Mix all ingredients together and store in an airtight container. Use 2 to 3 generously teaspoonfuls of mix to 1 cup of hot water. Also good iced. Yields 1 pint.
Layer vegetables in order given in a two-quart bowl. Spread mayonnaise over top; cover well. Sprinkle with remaining ingredients and chill for 8 hours before serving.
Combine eggs, raisins and vanilla and let stand for 1 hour covered with plastic wrap. Cream together the butter and sugars; mix well. Blend in egg-raisin mixture and oatmeal. Mix together remaining ingredients (except nuts) and add to first mixture. Add chopped nuts. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix oleo, sugar, vanilla and pudding. Beat until smooth. Beat in eggs. Add flour mixture, then stir in chips and nuts. Drop by teaspoon on ungreased cookie sheet about 2 inches apart. Bake at 350° for 8 to 10 minutes.
Put together flour, sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add buttermilk and eggs. Beat with spoon, just until blended. Slowly add melted butter, beating until smooth. Bake in waffle iron. Serve warm with syrup. Or for dessert, serve with ice cream or whipped cream.
Grease baking dish, 10 x 1/2-inch pie plate. Layer cottage cheese and Parmesan cheese in plate. Mix beef, oregano, basil, salt, pepper and 1/2 cup Mozzarella; spoon over first layer. Beat egg, milk, Bisquick, salt and pepper until smooth. Pour into dish. Bake until knife inserted comes out clean. Sprinkle with remaining 1/2 cup Mozzarella cheese. Bake at 350° until bubbles in center.
Preheat oven to 400° and lightly butter or spray the muffin tin. In a large bowl, stir together flour, oats, brown sugar, baking powder and salt. In another bowl, stir together milk, egg, oil and vanilla until blended. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in apricots or other dried fruit. Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in the center of one muffin comes out clean. Take muffins from oven and place on wire rack. Cool for 5 minutes before removing muffins from cups. Finish cooling on rack. Makes 12 servings.
In a buttered 3-quart baking dish, spread prepared rice evenly over the bottom. Top with chicken. Sprinkle with mushrooms. Add black-eyed peas. Combine mushroom soup and milk and pour over top. Add layer of olives and top with cheese. Sprinkle with almonds. Bake in a 350° oven until heated through, about 45 minutes. Can be prepared in individual servings and frozen.
Season meat with salt and pepper and roll in flour. Cook onions in hot fat until tender, but not brown. Remove onions. Brown meat slowly on both sides. Place meat in a 3-quart casserole. Add onions, potatoes and bay leaf. Pour soup over. Cover and bake in moderate oven at 350° for 1 hour and 45 minutes or until meat is tender. Add green beans and cook 10 to 15 minutes longer. Makes 6 to 8 servings.
Dissolve Jell-O and salt in 1 cup boiling water in large bowl. Add 1/2 cup cold water and lemon juice. Chill until slightly thickened. Fold in remaining ingredients. Pour into mold. Chill until firm.
Put eggs in a bowl and beat in sugar. Sift flour and baking powder. Put milk on to heat. Beat flour and baking powder into eggs and sugar. Add desired amount of flavoring. Last, beat in hot milk. Bake in fairly hot oven, 375° to 400°.
Cut meat into even strips. Heat 1/2 the butter in a skillet. Add meat; saute over medium high heat until meat is brown and cooked to your liking. Do not overcook. Remove meat; keep warm. Add remaining butter to pan. Add green onions; saute over medium high heat for 4 to 5 minutes, until onions are soft but not brown. Remove. Add broth to pan; heat and scrape pan brownings. Add chili sauce. Add green beans to pan; heat for a few minutes. Add meat and green onions; stir to blend well. Cook over high heat for a few minutes, until mixture is hot. Add salt and pepper, if desired. Serve immediately.
Cook macaroni in saltwater. In saucepan, melt margarine and blend in flour. Add milk. Cook and stir until thick and bubbly. Add cheese. Stir until melted. Mix cheese sauce and macaroni together in a 1 1/2-quart bowl.
Mix dry taco mix with sour cream. Layer ingredients in large casserole dish in order given. Refrigerate for 2 hours. Serve with tortilla chips.
Peel onions and slice about 3/8-inch thick. Separate into rings. Pour buttermilk into a shallow pan. Add onion rings and allow to soak 30 minutes. Combine egg, salt, baking powder, water, flour, 1 tablespoon salad oil, lemon juice and cayenne pepper. Stir until smooth.
Melt margarine in nonstick skillet coated with cooking spray. Add shredded cabbage and next four ingredients. Cover and cook over medium heat 5 minutes. Sprinkle with caraway seed. Cover and cook 1 minute.
Heat oven to 400°. Cut chicken into 1-inch pieces. Dip pieces into melted margarine, then into bread crumbs. Place chicken pieces, about 1/2-inch apart on cookie sheets. Bake uncovered until golden brown, 20 to 25 minutes. Makes about 6 dozen appetizers.
Beat egg yolks, sugar, flour and butter. Cream real well. Gradually fold in 2 cups milk. Fold in egg whites that had been beaten until stiff. Put fruit in bottom of unbaked pie shell. Pour custard on top. Bake at 425°. If you see it gets too brown, reduce heat to 375° until baked.
Brown sausage in skillet, stirring until crumbly; drain. Combine eggs, milk, mustard, nutmeg and salt in bowl; mix well. Stir in sausage, bread, cheese and parsley flakes. Pour into buttered 9 x 13-inch baking dish. Chill overnight. Bake for 45 minutes in a preheated 350° oven. Let stand for several minutes. Cut into squares. Yields 6 servings.
Mix corn syrup and sugar in large saucepan. Bring to a full boil, stirring constantly. Remove from heat. Quickly stir in peanut butter. Add mixed nuts or peanuts and cereal, stirring to coat evenly. Turn into greased 13 1/2 x 9 x 2-inch pan. Cool. Cut into squares. Makes 4 1/2 dozen.
Combine all ingredients in container of electric blender. Process until frothy. Serve immediately. Yields 4 1/2 cups.
In a large saucepan, heat 1/2 cup Karo syrup and sugar. Heat until sugar is dissolved, then mix in cereal and peanut butter. After mixing, spread into a 9 x 12-inch pan.
Beat sugar and eggs together. Add Pet milk and vanilla flavoring, beating all the time. Put into ice cream freezer and finish filling freezer with plain milk.
In a large saucepan, combine tomatoes and Ro-Tel and bring to a boil. Add kidney beans and bring to a boil; add chili without beans and heat thoroughly, but do not boil. Add Velveeta and simmer until cheese melts; add chili powder, mixing well, and remove from heat. Let mixture sit, covered, overnight in refrigerator so flavors can blend. Return to heat and add milk, stirring well. Heat thoroughly, but do not boil! When serving, keep warm over a candle warmer or in a chafing dish. Provide plenty of large Fritos and tostados.
Heat all ingredients, except chicken, to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes.
Combine the sugar, cornstarch and water. Bring to a boil. Remove from stove and stir in jello. When almost cool, pour strawberries in pie shell.
Place cut peppers, vinegar and sugar into blender and blend until fine. Place mixture in large pot and bring to a rolling boil. Boil 10 minutes. Add Certo. Stir in; place in jars immediately. Serve on crackers spread with cream cheese.
Pour enough boiling water over meal, salt, flour, chopped onion and black pepper to form a stiff mush. Add this to milk, well beaten egg and baking powder. Drop by spoonfuls into deep hot cooking oil. Fry until a golden brown. Delicious with fish.
Cream butter, sugar and eggs. Mix flour, baking powder and salt. Add milk and flour mixture to creamed mixture. Pour into 2 greased pie pans. Bake 20 minutes at 450° or until cake tests done. Cool. Cut into wedges and top individual servings with your favorite sliced, fresh fruit such as strawberries or peaches and top with whipped cream.
Dissolve Jell-O in boiling water. Drain pineapple, measuring 1/2 cup syrup. Add to gelatin. Chill until very thick. Fold in pineapple, cheese, whipped cream, cherries and almonds. Pour into a 9 x 5 x 3-inch loaf pan. Chill until firm. Serve on a bed of lettuce.
Leave nuts, dates and fruits whole. Sift dry ingredients together three times, sifting over fruit-nut mixture the last time. Mix well to coat all of the fruit and nuts. Add beaten eggs and vanilla, mixing well. Spoon into greased and wax paper lined pans. Pack slightly evenly. Bake in slow oven, 250°, for 2 hours with a pan of water on lowest shelf. Cover each pan with wax paper, removing last 15 minutes. Recipe makes 1 large loaf or may use 2 smaller and shorten baking time a little.
Mix sugar, flour and salt. Add remaining ingredients, stirring well. Place in container for ice cream mixer, then add whole milk up to fill line. Freeze according to freezer directions.
Mix ingredients in saucepan and bring to a boil; boil for 2 minutes. Spread mixture over graham wafers; spread on cookie sheet and put in a 350° oven for 7 to 10 minutes.
Cook tortellini as directed on package; rinse with cold water. In a large bowl, combine all ingredients except tomatoes, olives and cheese. Cover and refrigerate 4 to 6 hours to blend flavors. Just before serving, add tomatoes and olives; mix lightly. Sprinkle with Parmesan cheese. Salad can be made a day ahead and refrigerated. Add broccoli and tomatoes just before serving to avoid discoloration.
Heat oven to 375°. Spray a 13 x 9-inch baking pan with nonstick cooking spray. Combine dry ingredients. Add juice, oil, egg product and vanilla. Mix well; stir in fruit. Spread into prepared pan. Sprinkle with 2 tablespoons of oats. Bake 20 to 22 minutes or until lightly browned and edges pull away from sides of pan. Cool completely. Cut into bars.
Peel carrots and slice diagonally into 1/2-inch chunks. Place in a large bowl and cover with boiling water. Let stand for 30 minutes, then drain and pour ice water over them to stop any further cooking immediately. Slice peppers and combine with onion rings and carrots. Blend vegetable oil, vinegar and salt. Add to vegetables. Cover and refrigerate at least one day, preferably several days. Keeps for many months in refrigerator and improves with age.
Line bottom of 9 x 13-inch container with graham crackers. Mix pudding with milk. Pour 1/2 mixture over graham crackers. Repeat with crackers and pudding. Top with crackers.
First take the bananas and a bowl. Put the two bananas in the bowl. Next take a few cherries and some ice cream. Then put the ice cream and cherries in the bowl on top of the bananas. Then put a few sprinkles on top.
Cream together eggs and sugar; add remaining ingredients and beat well. Pour into lightly greased 10-inch pie plate. Bake at 400° for 25 to 30 minutes or until done in preheated oven.
Cook and stir bell pepper,	pimiento and onion in margarine in a 10-inch skillet until onion is tender. Stir in potatoes, salt and pepper.	Cook, stirring occasionally, until potatoes are brown and heated. Serves 4.
Layer ingredients in order in Pyrex baking dish. Cover. Stir and skim any grease that forms periodically. Bake at 375° for 1 to 1 1/2 hours. Uncover last 20 minutes.
Mix; spoon over chicken and bake for 45 minutes at 375°. Serves 4 to 6.
Bring all ingredients to a boil in saucepan. Place in crock-pot on low for 2 hours.
Melt in frypan the oleo. Add 1/3 cup of sugar; stir until dissolved. Add pretzel sticks. Mix together and bake on cookie sheet or cake pan for 7 minutes at 400°.
Bake cornbread; cool thoroughly. Mix together all ingredients except tomato (top with tomato if desired). Refrigerate overnight.
Brown hamburger into small pieces about the size of pecans, then combine all other ingredients in a 2 1/2-quart casserole. The noodles are put into the casserole just as they come from the bag. Toss to coat all ingredients. Cover and bake at 375° for 30 minutes. Remove cover from casserole, with a wide spoon, turn over the top of the casserole and continue baking 30 more minutes without a cover, stir occasionally.
Combine potatoes, sugar, salt, eggs, butter, milk and vanilla. Pour into casserole dish.
Combine all ingredients (remember to use raw macaroni). Let stand at least 3 hours or overnight. Bake at 350° in a covered bowl about 1 hour.
Combine first four ingredients; mix well. Dip bread slices into egg mixture; coat both sides with crumbs. Place on cookie sheet sprayed with Pam. Drizzle melted butter over crumb coated bread. Bake at 450° for 10 minutes.
Combine apple juice, tea bags and cinnamon stick in a saucepan and heat slowly over medium-low heat until simmering. Let steep for 5 minutes and then remove tea bags. Add orange zest, cover and simmer 5 minutes and serve. Serves 8.
Divide cake mix in half; to one half of the cake mix, add 1/2 cup melted butter and 1/2 can of milk. Pour into a 9 x 13-inch cake pan. Bake at 350° for 25 minutes.
Combine all ingredients in casserole dish; cover with foil. Bake for 2 hours at 300°.
Pour oleo over oatmeal. Add egg and stir. Sift dry ingredients and add to creamed mixture. Add nuts and vanilla. Drop by 1/2 teaspoon on foil and bake 11 minutes at 350°. Cool and pull off foil. They spread a lot so do not put them close together.
In pan, combine cracker crumbs and butter. Press to bottom of the pan. Next, sweetened condensed milk, chocolate chips and peanut butter chips. Sprinkle coconut (if desired). Bake at 325° for 15 to 20 minutes.
Melt butter; add sugar, Karo and salt. Boil 5 minutes. Make 8 quarts popped corn. Pour mixture over popped corn and mix well. Put on cookie sheet. Bake 1 1/4 hours at 200°. Stir every 1/2 hour.
Blend all ingredients together. Place in pans and bake at 325° for 1 hour and 20 minutes.
Mix together and shape into a ball. Ice with prepared cocktail sauce or mixture of ketchup and horseradish. Serve with crackers.
Mix together flour, sugar, cocoa, soda and salt. Make a hole in flour mixture and add cold water, mayonnaise and vanilla. Mix it all up and pour into a 9 x 13-inch pan. Bake 30 minutes at 350°.
Sift flours and mix everything together. Steam for 3 hours in 2 coffee cans 2/3 full. Delicious!
Preheat oven to 400°. Grease 12 large muffin cups. Set aside. Combine flour, sugar, poppy seeds, lemon peel, baking powder, baking soda and salt in large bowl. Combine yogurt, lemon juice, oil, eggs and vanilla in small bowl until well blended. Stir into flour mixture just until moistened. Spoon into prepared muffin cups, filling 2/3 full. Bake 25 to 30 minutes.
Brown ground beef and sausage, drain. Add Velveeta cheese, cut into cubes. Season. Spread on cocktail rye bread. Bake 15 minutes. Serve hot. This can be made ahead and frozen. A man's favorite!
Cook lasagna noodles as directed on package; drain. Rinse with cold water. Drain and lay flat on paper towels in single layer until needed. Meanwhile, combine Ricotta cheese, cream cheese, milk, onion, basil, garlic powder and oregano; blend until smooth. Add vegetables. Spread 3/4 cup on bottom of 13 x 9-inch baking dish. Add a layer of noodles, 1/4 of remaining vegetable mixture and sprinkle with some of the Mozzarella and Parmesan cheese. Repeat layers, ending with cheese. Bake at 375° for 50 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 8 servings.