HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together sugar, oil, eggs and water. Add dry ingredients. Stir in pumpkin. Fold in nuts. Grease and flour 4 (1-pound) coffee cans. Fill half full and bake 1 hour in a 350° oven.
Cook pears and onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth. Transfer pumpkin mixture to a large saucepan; add chicken broth and next 4 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes; remove cinnamon stick. Stir in half and half and heat thoroughly (do not boil). Garnish, if desired. Yield: 6 cups.
Combine eggs, 1/4 cup flour, milk, worcestershire sauce, cayenne pepper, and garlic powder in bowl. Stir well. In separate bowl combine cornmeal, 2 cups flour, salt and pepper. Mix well. Drop pickles into milk mixture and dredge in flour mixture. Deep fry until golden brown. Drain. Salt and pepper to taste.
Mix cucumbers and onions with salt and soak for 1 hour. Drain and set aside. Mix all remaining ingredients and add to cucumbers and onions. Keep refrigerated. Will keep several days.
Combine all ingredients. Toss real good. Serve on lettuce leaf. Refrigerate overnight.
Prepare rice according to package directions, shortening cooking time by 5 minutes. Saute onion in melted butter. Combine rice and onion with remaining ingredients. Pour into a buttered (3-quart) baking dish. Top with grated cheese. Bake 30 minutes at 350°. Yield: 6 servings.
Drain clams, reserving liquid; set aside. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt; bring to boil. Reduce heat; simmer, uncovered 10 minutes. Add clams; simmer 3 minutes. Pour over a pound (16 ounces) of spaghetti or linguini.
Mix pineapple and marshmallows; set aside about 1 hour. Add pudding and stir until blended. Add Cool Whip and mix all together.
Boil potatoes until done but firm. Cool; remove skins. Cut bacon into small pieces; fry until crisp, then drain. Return 1/4 cup bacon fat to pan. Saute vegetables. Stir in sugar, flour, salt and pepper. Add vinegar and water; cook until thick. Slice skinned potatoes into bowl. Add bacon. Pour sauce over potatoes; mix lightly. Serve warm.
To layer, line a 2-quart casserole dish with chopped lettuce. Combine onions and celery to form second layer. Third layer, drained peas. Spread out Hellmann's mayonnaise to form next layer. Next place sliced eggs and then crumbled bacon. Final layer, sprinkle Parmesan cheese on top. Refrigerate several hours or overnight before serving for best flavor.
Sift flour, soda and salt together. Cream butter and sugar. Beat in 2 eggs at a time, then add flour until all is used. Add vanilla and sour cream. Turn into tube pan, greased with margarine. Put in cold oven. Bake at 325° for 1 hour or until done. Do not open oven during baking time.
In a 13 x 9 x 2-inch pan, layer the coconut, pecans and cake mix in the order listed. Mix together the cream cheese, powdered sugar and margarine and spoon on top (stay 1-inch inside of edges). Bake at 350° for 35 to 40 minutes or until done.
Brown hamburger, onion and kidney beans. Drop tortillas in hot grease just to soften. Alternate tortilla, hamburger combo, lettuce, cheese, onion and tomato on plate. Garnish with sour cream, salsa, hot or mild taco sauce.
Cream together margarine, sugar and cream cheese. Add vanilla and eggs; blend with electric beater. Add flour and baking powder; continue mixing.
Preheat oven to 350°. Boil chicken. When done, pull off bone and place in bottom of baking dish. Combine cream of chicken soup, sour cream and chicken broth. Pour over chicken in baking dish. Crush Ritz crackers and spread over top. Drop spoons of butter on top of crackers. Bake, uncovered, 1 hour.
Mix together and add enough buttermilk to make dough. Drop hush puppies in grease until browned.
Combine chicken, celery, green pepper, seasonings and butter. Marinate with French dressing. Blend with half of mayonnaise.
Combine process cheese spread, onion and milk in saucepan; stir over low heat until cheese spread is melted. Cover serving platter with chips; top with lettuce, tomato, olives and cheese spread mixture. Serves 4 to 6.
First catch possum. Parboil possum whole about 1 hour or until tender. Rub salt and pepper all over. Put in large roaster pan. Put potatoes around it and bake at 300° for 1 hour or until potatoes are done.
Pack okra tightly in jars. Add to packed okra garlic button, hot pepper and dill seed. Heat to boiling the water, vinegar and canning salt. Pour over okra. Seal. Let stand 4 weeks.
Mix sugar and cornstarch together in a pan. Add the 2 cups of	water and cook over	moderate heat, stirring until slightly thickened.	(May be cooked in microwave.) Combine egg yolks with juice and	beat. Stir a small amount of hot cornstarch mixture into yolks. Stir all of yolks into cornstarch mixture. Cook until thick, stirring frequently. Add lemon extract, butter and vinegar. Pour into pie shell and let cool. Cover with meringue and brown.
Put in saucepan 3 tablespoons butter and 1 teaspoon onion. Cook slowly until yellow. Add 3 tablespoons flour; blend well and add 1 cup milk. Add 1 cup chopped spinach; stir in 3 well beaten egg yolks. Cook slowly for 1 minute. Season to taste and cool 10 minutes. Beat until stiff 3 egg whites and fold gently into spinach mixture. Bake at 350° until firm (approximately 30 minutes).
Mix altogether, roll in 1-inch ball. Put on cookie sheet. Flatten with fork. Bake at 350° to 375° for 10 minutes or until bottoms are slightly brown.
Mix well and bake in greased and floured large loaf pan or 2 small loaf pans at 350° for 10 minutes, then reduce heat to 300° and bake for 50 minutes more.
Mix all ingredients except 1 cup pecans. Shape into one or two balls and chill well. When thoroughly chilled, roll in the reserved 1 cup of pecans. Serve with your favorite chips or crackers.
Put vegetables in greased casserole (9 x 12-inch) dish. Mix onions, celery, mayonnaise and cheese. Spread over vegetables. Melt oleo and mix with cracker crumbs. Sprinkle on top. Bake 30 minutes at 350°.
Preheat oven to 350°. Use 9 x 13-inch pan. Melt butter in pan. Stir in cracker crumbs. Pat down crumbs in pan. Layer chocolate chips, coconut and pecans. Add Eagle Brand milk over all of this. Bake for 35 minutes at 350°.
Follow Refrigerator Yeast Rolls recipe, then roll 1/3 of dough into a 14 x 10-inch rectangle. Brush with melted butter. Sprinkle with sugar and ground cinnamon. Roll up, starting at long end. Cut crosswise into 3/4-inch thick slices. Place in 2 lightly greased 9-inch round cake pans. Let rise and bake as directed on Refrigerator Yeast Rolls recipe.
Brown meat and onion in a large container. Add remaining ingredients (undrained). Mix well. Simmer until blended to taste.
Broil eggplant slices 3 to 5 minutes on each side. Remove eggplant. Heat oven to 350°. Combine cheeses. In a 9-inch pie pan, arrange eggplant. Overlap by pressing edges to form a "pie crust." Spread vegetables evenly over eggplant; sprinkle with oregano and garlic powder. Top with combined cheeses, then sprinkle Parmesan. Bake until cheese is melted; brown 20 to 25 minutes. Cut into 4 equal wedges and serve 2 wedges per portion.
Put cucumbers, green pepper and onion in large bowl. Sprinkle 2 tablespoons pickling salt over mixture in bowl and distribute. Set in refrigerator for 2 hours. Drain well. Then mix sugar, vinegar and celery seed. Stir to dissolve sugar. Place cucumbers in freezer containers, tightly packed. Cover with syrup (just enough to cover). Leave 1-inch headspace.
Mix sugar and spices. Add squash, slightly beaten eggs and milk gradually. Pour mixture into an unbaked 9-inch pie crust and bake at 450° for 10 minutes to set the rim. Turn oven down to 350° and finish baking for about 1 hour or until a knife comes out clean.
Beat the cheese until soft. Gradually add sugar until mixture is smooth. Stir in vanilla and liquid. Frosts a 10-inch Bundt cake.
Melt chocolate chips with 14 ounces white chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut.
Heat slowly until all is mixed. Pour in large baking dish. Place cut-up chicken on top of rice. Sprinkle Lipton onion soup mix over top. Cover with foil and bake at 300° for 3 hours. Uncover the last 15 minutes.
Mix flour, salt, baking soda, cocoa, sugar and nuts. Add milk and vanilla. Mix well by spoon. Spread in greased 6-cup casserole dish. Top with brown sugar mixed with cocoa. Pour boiling water over entire batter. Bake at 350° for 50 minutes. Serve hot, warm or cool, with ice cream, if not counting calories.
Brown steak in a little oil. Put into a large casserole dish. Add remaining ingredients. Bake 2 to 2 1/2 hours in 325° oven.
Cook carrots in slightly salted water until tender-crisp. Arrange cooked carrots in a single layer in an oblong baking dish.
In large aluminum saucepan, heat olive oil until hot but not smoking. Add sausage and garlic cloves; brown on all sides. (Do not burn garlic.) Remove sausage and garlic; remove pan from heat. To the pan, add tomato puree, one can at a time, stirring as you add each. Add crushed tomatoes, sugar and water; stir vigorously to blend.
Melt butter in an 11-inch iron skillet. Add brown sugar and spread all over bottom of skillet after sugar is melted. Cut 3 pineapple slices in half. Place uncut one in the center of skillet. Then place halves all around skillet, making it look like a pinwheel. Then place a cherry in the center of all pineapple. Next, take pecans (flat side up) and fill in bottom of skillet, center to sides with them.
In salad bowl or Tupperware, make layers as follows: lettuce, cauliflower, bacon, onion, cheese and mayonnaise. Chill 24 to 48 hours. Salt and pepper and toss before serving.
Cream butter. Add sugar, eggs, pineapple and bread. Put in greased casserole. Bake uncovered at 350° for 1 hour.
Mix everything together, except the cheese and tortillas. Fry the tortillas in oil, then cut them into quarters. Line the bottom of a 9 x 18-inch baking pan with half of the tortillas, then half of the mixture, topped by half of the grated cheese. Layer the rest of the tortillas on top of the cheese, followed by the rest of the mixture and the grated cheese. The oven should be preheated to 350°. The enchiladas should be covered for 30 minutes, then uncovered and baked for 15 minutes more.
Sift all dry ingredients. Cut shortening into flour mixture. Beat together the egg and the milk. Add egg-milk mixture to flour mixture. Roll out and cut the size of a saucer. Fill with fruit. Fold over into half moon and use pastry brush to brush edges with cream. Seal edges.
Saute onion and pork sausage. Drain fat. Mix with chilies. Add remaining ingredients. Bake at 350° for 50 to 55 minutes in 3-quart casserole.
Buy or prepare graham cracker crust (if you make it, it can be put in an 8 x 8 x 2-inch dish). In bowl, beat butter, sugar and egg until light and fluffy. Spread over crumbs in pan. Beat whipped cream until stiff. Fold in pineapple and banana. Spread over butter mixture. Sprinkle with remaining graham cracker crumbs. Cover and chill at least 12 hours.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. In another bowl, beat cream cheese. Add to pudding and mix well. Fold in whipped topping. Spoon into the crusts; sprinkle with coconut. Refrigerate until serving. Yield: 2 pies (6 to 8 servings each).
Grate orange and lemon rinds into sugar. Spread fruits layer by layer, including oranges and lemons sliced thin in a baking dish. Sprinkle each layer with brown sugar mixture and a generous sprinkling of nutmeg. Heat all until very hot and serve with sour cream.
Cream together oleo and sugar. Add remaining ingredients and stir well. Roll dough into 1-inch balls. Press down with fork before baking. Bake at 325° for 10 to 12 minutes on an ungreased cookie sheet. Let cool and sprinkle with powdered sugar.
Mix all of above together. Bake at 375° in unbaked pie shell for 45 minutes.
Dissolve jello well in boiling water. Then add frozen strawberries. Keep stirring, when dissolved, add crushed pineapple. Pour all of this in a glass dish. Place in refrigerator to set.
Combine ingredients. Form in 6 patties and brown on both sides. Place in baking pan; cover with mushroom soup. Bake in 350° oven for 45 minutes. Yield: 6 servings.
Combine chili sauce and jelly in a slow cooker. Mix well; add sausages. Cover; put cooker on medium heat and cook for 3 to 4 hours. The sauce can be frozen and reused.
Preheat oven to 450°. Combine graham crackers, butter, 2 tablespoons of sugar; blend well. Press into 9-inch spring-form pan. Beat cream cheese, sugar, beaten eggs, vanilla and cornstarch, just until blended; stir in sour cream. Pour into prepared crust. Bake 10 minutes. Reduce heat to 200° and bake for 45 minutes. Turn the oven off and allow cheesecake to cool with the oven door slightly open for 3 hours. Remove from pan. Serve with fruit of your choice or plain. Serves 12. Enjoy.
Prepare cake mix according to package directions, using saved juice and	water,	enough to make up required amount of water. Melt butter in a 12-inch Dutch oven. Add brown sugar and pineapple (including the rest of the juice). Pour cake batter over the top of the pineapple. Bake 50 minutes with 14 coals on the top and 10 coals on the bottom.
Melt margarine; pour over first 4 ingredients (in a 9 x 13-inch baking dish) and bake about 45 minutes, stirring often. (This burns easily.) Cool. Mix together vanilla pudding and milk. Fold in Cool Whip. Spread the baked mixture evenly in the baking dish (saving about 3/4 cup for topping), then pour pudding mixture over this. Sprinkle the saved baked mixture on top, then refrigerate.
Cut cheese into eight equal sticks. Split chicken in half. Flatten each piece of chicken to 1/4 inch thickness. Roll each piece around a piece of cheese and secure with toothpicks. Dip in eggs, then bread crumbs. Brown on all sides in margarine. Dissolve bouillon in water. Thicken and season. Add mushrooms, pimento and rice. Place in casserole and arrange chicken on top. Bake at 400° for 20 minutes.
Combine butter, peanut butter and confectioners sugar. Mix well. Add Rice Krispies and walnuts. Chill. Shape into 1-inch balls. Chill. Dip in chocolate. Melt chocolate bits and chocolate bar. Dip balls into this using a fork to cover and remove to cookie sheet. Chill.
Combine zucchini, baking mix, onion, cheese, parsley, salt, pepper, oregano, garlic, oil and eggs. Pour into a greased 2-quart shallow baking dish. Bake 30 to 35 minutes at 350°. (Reduce temperature 25° if using ovenproof glass dish.) Let cool and cut into squares. Serves 6 as a vegetable.
Blend sour cream, mayonnaise and lemon juice. Add to remaining ingredients and toss.
Grease 9 x 13-inch pan. Put lemon slices into pan. Pour half of glaze over lemon slices. Make cake according to directions. Pour over lemon slices. Bake until done, about 35 minutes. Cool 5 minutes. Turn onto serving dish. Serve warm with glaze on top of whipped cream.
Thaw and drain spinach in colander; squeeze out all water. Mix mayo, sour cream, soup mix, chopped water chestnuts, onion, salt and pepper. Chill at least one hour.
Note: Need 1 plastic flower pot (10-inch deep, 8-inch round) and 1 bunch silk flowers.
Mix all ingredients together in a large bowl. Beat with mixer at high speed for 3 to 4 minutes. Pour into a 10-inch Bundt pan coated with nonstick vegetable spray. Bake at 350° for 1 hour. (Test for doneness. It may need to cook longer.) Cool upright for at least 30 minutes. Invert pan; remove cake and serve. Makes 16 servings.
Blend sugar and shortening together. Add eggs, beating well. Sift dry ingredients together; add to egg-sugar mixture. Beat well. Add nuts and raisins. Mix well. Bake in large tube pan at 350° for 2 hours.
Peel and slice a quarter inch thick. Keep in cold water until cooking time. Place in hot water and cover, lightly salted. Stew until tender. When tender, place on a platter and smother with butter.
Skin tomatoes, mash down and drain. Cook down for 10 minutes. Add salt and chopped onions, boil for 2 hours. Add vinegar and sugar and sweet peppers, boil another 1/2 hour. Seal in jars.
Combine pudding mix with vanilla and milk. Fold in whipped topping. Butter 9 x 13-inch dish. Place layer of whole graham crackers in dish. Spread on half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mix over crackers. Top with third layer of crackers. Cover with prepared chocolate frosting.
Preheat oven to 375°. Slice cookie dough and arrange on pizza pan. Press dough together to seal. Bake 10 to 12 minutes or golden brown. Cool crust. Drain pineapple, reserving juice to toss bananas in. Cream the cream cheese, sugar and vanilla together, then spread on cooled crust. Layer fruit on cheese. Chill and serve.
Combine ground	meats, egg, bread crumbs, green pepper, onion, salt, pepper and 1/2 can herb sauce; mix well. Shape into 1 large loaf (split loaf in half). Place cheese slices in center of	loaf, sealing edges well. Bake at 350° for 45 minutes; drain off fat. Pour remaining sauce over meat loaf. Bake 15 minutes longer.
In large saucepan, combine oil, vinegar, water, salt, garlic powder and pepper and bring to a boiling point. Reduce heat. Cover and simmer 5 minutes. Add mushrooms, carrots, green pepper and onion. Cover and simmer 3 minutes. Add pimentos and basil. Chill 1 day before serving. Makes 5 cups.
Peel potatoes and cut like French fries. Take heavy duty aluminum foil and cover cookie sheet. Spray with Pam. Spread out potatoes. Salt and pepper to taste. Sprinkle with bacon and chives. Put butter on in pats. Cover with foil. At this time you can bake in a 325° oven approximately 30 minutes or until tender. Or put on your grill while you barbecue. When done, top with sliced cheese of choice.
Sprinkle grated cheese and crumbled bacon in pie shell. Mix eggs, whipping cream, milk, salt, pepper and mustard. Pour over cheese and bacon. Bake at 375° for 45 minutes.
Cook broccoli until tender. Mix soup, mayonnaise, cheese, onion and eggs together. Fold broccoli into mixture. Put into buttered baking dish and dot with butter. Put crushed white crackers on top. Bake at 375° for 45 minutes.
Cream butter until soft. Add sugar. Cream until fluffy. Add eggs and bananas. Mix well. Sift flour with soda and salt. Stir in nuts. Bake in loaf pan one hour at 350°.
Cook lasagna as label directs. In a 2-quart saucepan over medium heat, in hot oil, cook broccoli and onions until tender. Remove pan from heat. Stir in Ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375°. Drain noodles; place in single layer on wax paper. Evenly spread cheese mixture on each noodle. Roll up each noodle, jelly roll fashion. Into a 12 x 8-inch baking dish, spoon about 3/4 of the sauce. Arrange rolled noodles, seam side down, in sauce. Top with Mozzarella cheese and remaining sauce. Cover dish loosely with foil. Bake until hot and bubbly, about 30 minutes. Makes 6 servings.
Cook noodles according to package directions, omitting salt and then drain. Cook sausage until browned, stirring to crumble; set aside. Combine egg and next 5 ingredients, stirring well. Spread 1/2 cup meat sauce in lightly greased 13 x 9 x 2-inch baking dish. Layer half of Ricotta cheese and 1/3 cup remaining meat sauce. Bake at 375° for 20 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes. Yield: 6 servings.
Spoon pie filling into a 9 x 12 inch pan -- spreading evenly -- then mix the butter and cake mix together to form crumbs. Spoon crumbs over the top of the pie filling. Bake at 350 degrees for 35 minutes or until top is a very light brown. So easy and so good -- especially good served warm with ice cream on top.
Saute onions in oil 3 minutes, stirring. Add carrots, celery, water and soy sauce. Reduce heat. Cover and simmer 8 minutes, stirring occasionally. Sprinkle with parsley. Serves 4.
Combine dry milk, flour and seasonings in a quart heavy saucepan. Stir in water and chicken broth until smooth. Bring to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Meanwhile, saute onion in butter until tender, about 3 minutes. Stir onion mixture and cooked broccoli into thickened mixture. Remove from heat and gradually stir in cheese until melted. If necessary, return to low heat to finish melting cheese. Do not boil. Serve immediately. Very good. Makes approximately 8 cups.
Brown beef, bacon and onion; strain fat. Mix with all remaining ingredients and be careful not to mash beans. Warm in 300° oven for 15 minutes or until bubbly.
Bring chicken, 2 quarts water, quartered onion and bay leaves to a boil in a Dutch oven. Cover; reduce heat and simmer 1 hour or until chicken is tender. Remove chicken; reserve 1 1/2 cups broth and discard onion and bay leaves. Let chicken cool. Skin, bone and coarsely chop chicken. Cook flour and oil in Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until roux is chocolate colored. Add bell pepper, chopped onion and garlic; saute 2 minutes. Add okra, tomatoes and green chiles, sausage, thyme and reserved 1 1/2 cups broth. Cover and simmer 30 minutes.
Cream shortening and sugars. Beat in eggs. Add water, spices, soda, baking powder, salt and flour, then add apples or applesauce. Bake at 375° for about 1 hour. This is to be baked in a bread pan. Can also add 1 cup raisins or 1 cup nuts.
Preheat oven to 400°. Dissolve bouillon cubes in 2 cups hot water (I do this in a microwave). Brown rice in 3/4 stick margarine in Dutch oven. When rice is brown add onion and carrot, stirring constantly. Add beef bouillon and stir. Immediately cover and place in oven. Bake at 400° for 20 minutes. Serves 4 to 6 people. I use a cast iron Dutch oven for this. The rice comes out really fluffy.
Sift sugar, flour and cocoa together. Melt margarine and stir well into the dry ingredients. Add eggs, vanilla and chopped pecans to mixture. Pour into unbaked 8 or 9-inch pie shell. Bake 35 minutes in 325° oven. Cool to room temperature before serving. May be served topped with whipped cream or ice cream.
Pour 1 c. boiling water over 1 stick oleo or butter. Bring to boil, add 1 c flour and heat 10 minutes. When cool, add 3 eggs, 1 at a time; beat until light. Add 1 tsp soda.
You will need 9 x 13-inch baking dish, small bowl, measuring cup and measuring spoons.
Mix all ingredients. Drain all juice off of veggies, when chopped. If not, the spread will be too juicy.
Mix all together; pour into pans. Put in freezer. Take out 5 to 10 minutes before serving.
Combine all ingredients, except Chinese noodles. Just before serving, add Chinese noodles.
Brown ground beef and onion until onion is fully cooked. Drain. Place in a casserole dish. Warm up creamed corn. Then place corn on top of ground beef and onion. Then top with mashed potatoes. Put butter or margarine pats on top and place in 350° oven for 15 minutes.
Cut cabbage into small pieces and cook in salted water until tender. Drain and put in casserole dish. Season with salt and pepper. Add sugar, cheese, soup and milk. Mix in 1 cup of cracker crumbs. Sprinkle 1/2 cup of cracker crumbs on top and dot with margarine. Bake at 350° until brown and thickened.
Spray casserole dish with nonstick spray. Layer venison, seasonings and soup in 2 layers. Bake at 350° for 45 minutes. Sprinkle salt, pepper and garlic powder to taste. Serve with rice or mashed potatoes.
Peel and slice apples into baking dish. Toss brown sugar, bread and butter together and sprinkle on top of apples. Cook juice, sugar and cornstarch until thick. Pour over apples and bread. Bake in 2-quart baking dish at 350° for 45 minutes, covered. Uncover and bake 15 more minutes.
Heat sour cream until warm. Add to the yeast mixture along with the lemon rind and salt. Beat in 2 eggs and then add enough of the flour to make soft dough. Turn out on a floured board and knead 6 to 7 minutes until smooth. Place dough in lightly buttered bowl. Cover with plastic wrap. Let rise until double in bulk, 45 to 60 minutes.