HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and shortening. Add eggs, flour and soda; mix. Add nuts, cherries, chocolate chips and bananas. Mix well. Bake in a loaf tin at 350° for 40 to 45 minutes or until a toothpick comes out clean.
Line bottom of a 9 x 4 x 2 1/2-inch loaf pan with wax paper. Butter the paper and dust with flour.
Combine tea mix with ice water. Add cranberry-apple drink and pineapple juice; chill. When ready to serve, pour over ice in punch bowl or pitcher. Garnish with strawberries and lime slices. Pour in the ginger ale.
Blend until all is smooth (makes about 2 cups). Leftover dressing can be left in refrigerator.
Melt chocolate in 1/2 cup milk; cool. Cream shortening while slowly adding sugar; beat well. Add egg yolks, one at a time, beating well after each addition. Add chocolate. Sift flour with baking soda and salt. Add to batter alternately with milk and vanilla. Fold in egg whites, beaten stiff. Turn into 2 greased 9 x 9 x 2-inch pans. Bake at 400° for 30 minutes or until done. When cool, spread cakes with plain whipped cream flavored with 1/4 teaspoon vanilla. Combine into layers.
Melt butter. Add sugar and eggs; beat. Add extract and milk; grate all lemon peel. Set lemon aside. Add flour, baking powder and salt. Grease and flour bread pan. Bake at 325° for 70 minutes. Juice your lemon. Add 1/4 cup sugar.
Dissolve Jell-O and cranberry sauce in hot water. Add juice (take juice from pineapple). Let cool until thickens. Add pineapple, apple and nuts.
Heat oven to 350°. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch thick pieces. Arrange in 13 x 9-inch baking dish. Cover. Bake at 350° for 35 to 40 minutes or until nearly tender.
Cover bottom of pie pan with cracker crumbs. Layer with sliced bananas. Pour prepared pudding over banana and top with more crumbs. Refrigerate. Serve when set.
Boil sugar and water until it forms a soft ball. Add dates, chopped. Watch closely to prevent burning. Boil 5 minutes longer. Remove from fire; beat thoroughly. Shape into a roll. Place in wax paper; chill until firm enough to slice.
Heat mixture before pouring into pie shell. Mix well; pour into unbaked pie shell. Bake at 350° until firm.
Bake in an unbaked pie crust at 350° for 25 to 30 minutes.
Place uncooked Stove Top stuffing bread crumbs in a long shallow baking dish. Mix season package from Stove Top according to directions on box. Place chicken over crumbs. Mix soups and water together. Combine soup and season mixtures together, then pour over chicken and stuffing. Bake at 350° for about 25 to 30 minutes.
Mix together eggs and sugar; add zucchini, oil and vanilla. Mix all other ingredients together. Add both mixtures together; mix well. Pour into 2 greased and floured loaf pans. Bake at 325° to 350° for 60 minutes.
Mix together melted butter or margarine and cracker crumbs. Reserve some to sprinkle on top. Combine remaining cracker mixture with broccoli and cheese. Put in a 2-quart casserole dish. Sprinkle with reserved cracker crumb mixture. Bake at 350° for 20 to 30 minutes, until hot and cheese is melted.
Cook 2 cups rice and set aside. Cook 2 packages frozen broccoli and drain. Mix remaining ingredients with broccoli and rice. Put in 2 casseroles and bake until hot.
Cream together butter and sugar; add eggs, one at a time, beating well after each one. Alternate adding milk and flour. Mix in lemon and vanilla extracts. Pour into a greased and floured tube pan. Bake in a preheated 325° oven for 1 1/2 hours.
Mix together and put in a sprayed 9x13 pan. Melt 1 stick Oleo or Butter and 1/3 Bag Pepperidge Farm Herb Stuffing Cubes. Sprinkle over Casserole. Bake 350 for 30 minutes.
Mix in order given and drop by a teaspoon on cookie sheet. Press down with a fork. Bake at 350 for 12-15 minutes.
Bone chicken and dice meat. Cook spaghetti; season with a small amount of broth. Add milk to remaining broth. Make 1 quart. Add butter and flour. Heat until thickened, stirring constantly. Saute onion, pepper, mushrooms and celery in mushroom liquid. Thoroughly blend all ingredients except crumbs in a buttered casserole; top with crumbs. Bake at 350° for 30 minutes. Yield: 15 servings.
In a greased casserole dish, layer ingredients in order as above: salt and pepper to taste. Bake at 350° for 1 1/2 to 2 hours. If dish dries during baking, add the tomato juice.
Beat cream cheese and sugar. Set aside. Mix together remaining ingredients. Spray loaf pan with Pam. Combine all ingredients and pour into loaf pan. Freeze overnight. Will keep 3 days. Serves 8 to 12.
Mix the cream cheese, taco seasoning and 2 Tbsp. salsa in a bowl. Spread over the bottom of a large serving platter. Top with remaining salsa. Then layer lettuce, tomato, onion and cheddar cheese over salsa. Serve with chips.
Brown and drain ground beef. Add Manwich. Add your cheese over ground beef and Manwich. Add potatoes. Put in oven for 25 minutes. Let cool and serve.
Bring large pot of salted water to a boil. Add beans; cook 2 to 3 minutes until crisp-tender. Drain in colander; rinse under cold water. Drain (can be done day ahead and refrigerated).
Roll dough out adding flour to board to make it the right consistency so it won't stick to your cutter. Bake at 350° for 10 minutes. Take out when edge is slightly brown.
Saute onions and garlic in oil lightly with pepper flakes. Add tomatoes and cook 10 minutes. Add ceci beans with liquid. Add parsley, basil, salt and pepper to taste. Cook another 10 minutes. Pour over cooked pasta. (You may need to add more liquid, water.)
Season to your taste. Add mayonnaise to mix with ingredients. Fill shell corners with buttered bread crumbs. Bake at 350° until delicately brown.
Boil chicken until tender; let cool and remove from bone and cut in small pieces. In one pint of broth, cook peppers, onions and celery. Cook spaghetti in the other broth. When this is ready, add cut up chicken and other ingredients. Salt and pepper to taste and add garlic salt. Put in a large casserole dish and put grated cheese on top. This is better to fix and let set overnight. Cook at 350° until bubbly.
Preheat oven to 350°. Grease and flour two 8 x 4-inch loaf pans. Set aside. In medium bowl, combine flour, nuts, baking soda, cinnamon, 1 teaspoon salt, nutmeg and baking powder. Set aside.
Fill a pie pan with a raw pie shell and poke holes in it with a fork. In a double boiler, using a hand mixer or whisk, combine light brown sugar and softened butter (10 seconds in the microwave to soften). Add granulated sugar, eggs (one at a time), salt, light corn syrup and milk. Stir over boiling water for 5 minutes. Add 1 cup chopped pecans and vanilla. Bake 1 hour. Add 1/4 cup more nuts on top and bake 5 minutes more.
Soak crumbs in scalded milk for a minute or two. Over low heat, stir in salt and cheese. Heat and stir until melted. Remove from heat and stir in egg. Return to heat and stir 1 minute. Serves 2 or 3. Good with crackers. Kids like this for lunch.
Bake cake in 2 round layers. When cool, slice each layer in middle, making 4 layers. Mix instant pudding according to directions. Fold into pudding one (8-ounce) carton whipped topping. Drain pineapple. Slice bananas into juice, then drain.
Heat oil in heavy based pan and cook onion, celery, chili pepper and spices for 5 minutes over very low heat. Add red and green peppers and the next 4 ingredients and bring to boil. Reduce heat and simmer 15 to 20 minutes, stirring occasionally. Set aside while preparing the fish.
Combine ingredients; stir batter until blended. Sprinkle flour on wax paper. Pour batter onto flour. Sprinkle flour over the batter and knead. Cut out biscuits and place on greased cookie sheet. Grease top of biscuits with melted Crisco. Place in oven and bake at 400° until golden brown. Spread butter over top of biscuits while hot. Ready to serve.
Preheat over to 425°. Grease 12 muffin cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and ice cream, stirring until ingredients are moistened. Spoon batter into separate muffin cups. Bake 13 to 17 minutes or golden brown.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. In medium pan, over low heat, melt butter. Remove from heat. Beat in flour, brown sugar, pumpkin, eggs, pumpkin pie spice, vanilla, baking powder, baking soda and salt until smooth. Spread batter in prepared pan. Sprinkle praline topping over top. Bake 20 to 25 minutes. Cool pan on wire rack. Cut into bars. Yields 32 (2 x 1 1/2-inch) bars.
Combine the butter or margarine, orange juice, sugar, cloves and salt in a saucepan. Cook until butter is melted and the sauce is hot. Remove the cloves and pour the mixture over the hot carrots, cooked only until crisp-tender. Garnish with the parsley.
Mix first 4 ingredients together in large bowl; add enough water to cover vegetables. Let stand overnight in refrigerator. Next day, drain. Add remaining ingredients (in large pan). Bring to a slow boil over low heat (about 30 minutes). Put into sterilized jars while hot. Slow boil in hot water bath for 30 minutes.
Boil smoked ham hocks for 10 minutes. Drain and remove skin. Put in large pot with the next 9 ingredients. Bring to a boil and turn down to a simmer. Simmer several hours until lentils are cooked, adding water to maintain the level approximately where it was when you began simmering. Just before serving, add salt to taste, cooked macaroni and cut up ham hocks. Serve with plenty of Parmesan cheese. Serve 8.
Mix soy sauce, honey, ketchup, broth, ginger, garlic powder and liquor and pour over chicken in a roasting pan. Bake for 1 hour at 400°. Turn and baste periodically.
Mix vanilla pudding as directed on package. Place in refrigerator to set. Divide pudding into 12 pie shells filling halfway up to crust. Place 5 melon balls on top of pudding. Pour strawberry glaze over top. Refrigerate until ready to serve. Top with whipped cream. Serves 12.
Preheat oven to 350°. Blend together cake mix, pie filling and eggs in large mixing bowl. Beat at medium speed for 2 minutes. Combine sugar and cinnamon. Spread half the batter in greased 13 x 9-inch pan. Sprinkle with half the cinnamon-sugar. Repeat with the remaining batter and sugar. Bake 40 to 45 minutes, until wooden pick inserted in center of cake comes out clean. Cool. Makes 12 servings.
Mix lemonade and milk. Slowly beat in Cool Whip one large spoon at a time. Beat until light and fluffy. Pile in pie shell and decorate with thinly sliced twist of fresh lemon.
Put all ingredients into blender and blend or mix for 15 seconds. Bake in well-greased 9-inch pan for 40 minutes at 350°.
Drain beets, reserving liquid. Mash beets slightly with a fork. Stir in mayonnaise, horseradish and dash of salt. Add beet juice if needed to make mixture of desired consistency. Spoon over individual lettuce portions. Makes enough for 6 servings.
Brown ground beef in skillet, stirring until crumbly: drain. Add next 5 ingredients and 1/2 c. water, mixing well. Cook for 5 - 10 min. or until blended. Layer corn chips, ground beef mixture and cheese, alternately in 9x13 baking dish until all ingredients are used, ending with cheese. Bake at 350 degrees for 30 min. 8 servings.
Boil noodles as directed on pkg and drain. Add remaining ingredients. Place into a large casserole or a 9x13-inch dish. Top with crushed potato chips or buttered crumbs.
Blend together; pour into crust. Bake 1 hour and 30 minutes until golden brown. Turn off oven, crack oven door and let stand 60 minutes. Remove from oven and cool completely. Chill. Delicious!
Cook carrots in a small amount of boiling water until crisp-tender; drain and set aside.
Grease pan with butter or cooking oil. Put rice in bottom of pan. Place pork chops on top of rice. Pour soup around over top of pork chops and rice. Bake at 350° until rice is done.
Arrange chicken in a well greased casserole dish. Sprinkle on onion soup mix evenly. Top each breast with apricot preserves. Uniformly pour Russian dressing over all. Bake at 400 degrees for 30 minutes.
Brown chicken and garlic in oil. Add artichoke hearts and alfredo sauce. Heat gently. Cook pasta according to package directions. Toss with Sauce mixture.
Boil raisins and water slowly for 10 minutes, then add shortening. Let cool, then add the sugar, flour, soda, spices and salt. Beat all together, then add the egg.
Shred cabbage; pack firmly but not tight into clean quart jars. Add 1 teaspoon vinegar, 1 teaspoon salt and 1 teaspoon sugar. Fill jar up with either hot or cold water; seal tight and set in a cool, dark place, like cellar or basement. Jars will spume over so you may want to place on papers. Ready to eat in a few weeks.
Combine drained chickpeas, water, lemon juice, tahini, garlic, salt and paprika. Beat in electric mixer bowl or food processor until smooth. Serve with pita bread. Yield: 2 cups.
Beat egg whites until frothy. Gradually add 2/3 cup sugar; beat until stiff. Fold yolks, then dry ingredients, into egg whites. Spread evenly on dusted sheet. Bake at 375° for 12 minutes. When done, turn out on a moistened and floured paper towel and roll. When cool, unroll. Discard towel and fill with desired filling.
Mix the butter or margarine until creamy. Add sugar and mix until fluffy. Mix in baking powder, baking soda, salt, vanilla, almond extract and sour cream. Add flour.
Combine sugar and milk in large boiler; bring to a boil and cook for 6 minutes, stirring constantly. Pour over other ingredients in large bowl and stir until chips and butter are melted. Pour mixture into flat greased pan.
Cook in saucepan the sugars, margarine, dates and coconut for 6 minutes. Let cool. Add nuts and Rice Krispies. Mix well and roll into balls. Roll in powdered sugar.
Crumble ground beef into 2-quart casserole. Add onion. Microwave 5 minutes on High until beef is set and onion is transparent. Add sour cream, corn, pimento, salt and pepper. Cover with wax paper. Microwave 5 minutes on High. Top with tomato slices. Microwave 3 minutes on High or until tomatoes are slightly softened. Garnish with canned French fried onion rings, if desired. Let stand 3 minutes, uncovered.
Heat oven to 375°. Prepare pastry for 9-inch one-crust pie except stir in chopped nuts before adding water. In small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla, brandy or flavoring and pecans. Pour into pastry lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. Serves 10 to 12.
Grease an 11 x 7-inch baking dish. Layer the first 5 ingredients. Beat the egg whites until stiff; fold in yolks, milk and baking mix. Pour over other ingredients. Bake for 35 minutes at 350°, or until knife comes out clean.
Mix first 3 ingredients together in a blender until smooth. Pour out onto a serving plate. Top with lettuce, tomato and olives. Serve with Doritos.
Grind the whole orange with the raisins. Cream sugar and oil. Beat in eggs. Add buttermilk. Stir in flour and baking soda. After mixing well, add the orange, raisin mixture. Bake at 350° in a greased and floured tube pan about 1 to 1 1/2 hours.
Mix well. Mold around olives. Bake at 400° for 10 to 12 minutes. Makes about 25.
Mix cereal, coconut, margarine and honey. Press 2/3 of mix into ungreased square pan. Spread ice cream evenly over base. Sprinkle with remaining cereal mixture; press lightly. Cover and freeze about 4 hours or until firm. Makes 9 squares.
Mix sugar, syrup and water; bring to boil. Add butter to hot mixture. Mix flour, salt, milk and egg yolks. Add the hot syrup mixture to the thickening mixture, stirring constantly. Fold in stiffly beaten egg whites Pour into pie crust. Bake at 400° for 10 minutes. Reduce heat to 350° and cook until the filling is firm. The egg whites rise and become meringue as the pie bakes. Serve when cool.
Mix all together, leaving Cool Whip for last. Put in pie shell with nuts. Refrigerate for several hours. May freeze.
Mix ingredients. Bring to a boil for 1 minute; take off heat and beat until thick. Spread on cake.
Mix powdered ingredients together. Mix milks and vanilla. Mix everything together; cook over medium heat until thick. Very good served over biscuits....a kid's favorite!
Mix all ingredients except butter and vanilla. Cook 25 to 30 minutes on medium heat, stirring occasionally. Add butter and vanilla. Serve cold with cream or whipped cream.
Cut boney tips from wings. Cut wings in half at joint. Combine dry ingredients and dip chicken in mixture. Arrange on cookie sheet (one with sides) in a single layer. Bake 1 to 1 1/2 hours at 350°.
Steam dried figs for 1 hour. Combine syrup, coconut, cherries and almond paste; slit figs lengthwise and fill with this combination. Roll sugar plums in confectioners sugar.
Mix in large bowl juices, milk, water and sugar. Stir until dissolved. Spoon sherbet into bowl and stir lightly.
Blend butter, cream cheese and sugar. Mix milk and pudding and blend with cream cheese mixture until smooth. Fold in Cool Whip. Cut a circle of waxed paper and line bottom of large flower pot. Put a layer of Oreos in bottom of pot and then top with layer of filling. Repeat layers, ending with Oreos. Refrigerate overnight. Add artificial flowers and serve with trowel. Scott likes to add gummy worms!
Blend together sour cream and soup mix. Stir in cheese and walnuts. Makes 2 cups.
For each peanut butter s'more, top one cracker with peanut butter and chocolate chips or candies. Add marshmallow. Place on paper towel. Microwave on High for 10 to 15 seconds or until marshmallow is softened. Cover with second cracker; lightly press together.
Mix and put in casserole. Top with slivered almonds. Cover with crumb mixture made from corn flake crumbs or bread crumbs, mixed with melted margarine. Bake at 375° for 30 minutes.
In a large bowl, combine all ingredients, stirring until mixture forms a sticky dough. In a deep skillet, heat 1-inch of cooking oil to 375°. Drop batter by teaspoonfuls a few at a time into hot oil. Fry until browned. Drain on paper toweling. Roll in confectioners sugar.
In large bowl, dissolve yeast in water. Blend	in eggs and oil. Add 5 cups Hot Roll Mix. Blend well. Additional Hot Roll Mix to make a soft, not sticky, dough. Knead 5 minutes. Lightly butter bowl; put dough in bowl and turn to butter top. Cover with damp cloth and let rise until double. Punch down; divide dough into 24 to 30	balls of equal size. Place rolls in a prepared 9 x 13-inch buttered pan. Cover; let rise again until double. Bake in a preheated oven 20 to 25 minutes until golden brown.
Drain cherries on paper towel. In saucepan, melt butter. Stir in dry mix and milk. Stir and let come to a boil for one minute. Stir constantly and remove from heat. Stir in vanilla. Beat in XXX sugar until smooth. Stir in cherries and nuts. Pour in 10 x 6 x 2-inch baking dish. Garnish with walnuts. Chill. Yields 32 pieces.
Combine all ingredients and mix lightly. Will stuff two grouse, four chukar or two pheasants.
Heat oil and butter in skillet. Saute onion for 2 minutes. Add spinach and cook until just wilted. Add raisins and walnuts and toss altogether.
Blend sour cream, mayonnaise, mustard, vinegar, tarragon and nutmeg. Cover the dressing and chill until serving time. Cook cut up bacon and onions until done, drain off fat. Mix peas, mushrooms, bacon and onions and chill thoroughly. At serving time, pour dressing over pea mixture and mix thoroughly.
Mix milks together; heat on medium to just before boiling. (Top of milk is frothy and steam is rising to the top.) Cool milk mixture to warm (110°). Mix a cup of milk with yogurt and stir until smooth. Add to remaining milk mixture. Mix and blend. Place in quart jars in warm place (110° to 115°) overnight, covered in a cloth (over pilot light of gas stove or in a warm oven).
Crush vanilla wafers; put layer in bottom of 9 x 13-inch pan. (Save some for the topping.) Beat well the oleo, sugar and eggs. Put mixture over wafer crumbs. Put blueberries over that mixture and press down. Beat Dream Whip. Drain pineapple; stir into Dream Whip. Spread on top of blueberries. Sprinkle walnuts on Dream Whip; cover top with remaining wafer crumbs and pat down. Keep refrigerated.
Mix ingredients together in bowl, except pie crust. Pour into pie crust. Bake 1 hour or until brown at 325°.
Boil the sugar, syrup and salt in water until it cracks when tested in cold water. Add butter and peanuts. Cook until golden brown. Remove from heat. Add vanilla and soda. Stir well. Pour into well buttered cookie sheet. Spread brittle out. Chill and break into pieces.
Fry bacon and set aside. Saute onions in bacon drippings until clear. Cook all ingredients except bacon and sour cream until potatoes are tender. Add crumbled bacon and sour cream.
Cut chicken as for stewing. Simmer 3 to 4 hours or until tender in water to which has been added salt, onion, bay leaf and parsley. When chicken is tender, lift from broth. Remove bones and shred meat. Skim chicken stock; score and scrape corn from cobs and add to stock with noodles and cook 10 minutes. Add chicken and reheat. Before serving, add finely chopped eggs. Serves 8.
Mix above together. Place in a 9 x 13-inch pan. Top with crushed potato chips or Special K cereal. Bake 1 hour at 350°. Serves between 12 to 16.
Mix crackers and margarine together and press into a 9-inch pie plate. Saute onions in margarine until transparent. Place onions in pie plate. Mix eggs, milk, salt and pepper together and pour over onions. Sprinkle pie with freshly grated sharp Cheddar cheese. Sprinkle with paprika. Bake 30 minutes at 350°.
Melt oleo; let cool. Beat eggs slightly. Add milk, sugar, nutmeg and oleo. Pour into 8-inch unbaked pie shell. Bake in preheated 425° oven until inserted knife comes out clean.
Mix and cook at 450°. This is good for people that can't eat cornbread.
Boil the liver until done and cut in pieces. Cook onion, pepper and celery in oleo until tender. Add the milk, eggs, liver and dressing. Mix and cook slowly for a while. If too thick, add a little more milk.
Mix chocolate, sugar and egg. Bring water and granulated sugar to boil. Boil for 1 minute. Add to sugar and egg mixture. Add Crisco, flavoring and chocolate. Beat until creamy.
Combine all ingredients in container of an electric blender. Process until smooth. Serve with raw vegetables. Yields 2 cups.
Melt grape jelly and mustard in saucepan over low heat, stirring often. Add smokies. Let stand 30 minutes before serving. Serve hot.
Cook sauce to a boil and simmer 10 minutes. Baste on barbecue food last 10 to 15 minutes of cooking time.
Combine sifted flour, soda, salt and sugar in a large mixing bowl. Into a liquid measuring utensil, beat eggs with a fork; add buttermilk and oil. Add blueberries to flour mixture and stir gently with a fork. Add liquid mixture to the dry and mix. Do not beat. Use 1/4 cup of batter for each pancake. Fry on a hot greased griddle or skillet. Cook until bubbles form. Turn and cook other side. Yield: 8 to 10 pancakes.
Set oven control to broil. Split English muffins; toast. Stir cheese, margarine and marmalade until light and fluffy. Spread about 1 tablespoon cheese mixture on each muffin half; sprinkle with 1 tablespoon almonds. Broil until almonds are light brown and mixture is hot and bubbly, 1 to 2 minutes. Makes 4 servings.
Crust: Combine flour, margarine and chopped nuts. Mix and press in bottom of 9 x 13-inch pan. Bake at 325° for 25 minutes and let cool.
Add slaw dressing to cabbage, bacon bits and 1/2 cup Bleu Cheese and toss to combine. Chill.
Preheat oven to 375°. Skin chicken. Put chips and cereal in plastic bag and crush with a rolling pin. Pour crumbs into a pie plate. Mix in pepper. Dip each piece of chicken into beaten egg and milk mixture, then roll each chicken piece in crumb mixture. Place chicken, meaty side up, in a baking pan. Sprinkle with remaining crumbs. Bake 45 to 55 minutes. Serves 4.
Beat the cream cheese until fluffy. Add milk and beat. Add lemon juice and mix until thickened. Put in graham cracker crust and let set before topping with pie filling. Chill before serving.
Mix and pour into 9x13 inch casserole. Bake at 350° for 25 minutes.
Mix together. Bake 20 to 25 minutes at 400°. Makes 12.
Pour water, margarine and sugar in blender and blend. Add milk in 1/3's and blend after each 1/3. Pour in a jar. Keeps 3 to 4 weeks.