HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash raisins and drain. Cream shortening and sugar. Beat egg. Add milk and add to sugar mixture. Add oatmeal and raisins; mix well. Sift together flour, soda, salt and cinnamon. Add to mixture. Add vanilla and beat well. Drop by teaspoonfuls onto greased cookie sheet. Bake about 10 minutes at 350°.
Brown the ground beef. Slice rolls lengthwise. Spread with prepared pizza sauce, ground beef, pepperoni slices, olives, mushrooms and top with grated cheese. Bake 8 minutes in a 300° oven. Serves 6.
Cut eggs in half and remove yolks. In a bowl mix crumbled egg yolks and remaining ingredients. Mix well. Refill yolks.
Put 2 cans of beans in casserole dish. Spoon over 1/2 soup, mushrooms, sour cream, salt and soup mix. Then the rest of the beans and remaining ingredients. Spread a layer of buttered crumbs, dry bread or cracker, over top. Bake at 325° for 1 hour.
Heat oven to 350°. In a large bowl, blend 1 cup sugar, powdered sugar, margarine and oil until well mixed. Add almond extract and eggs; mix well.
Mix together and put into an unbaked pie shell. Bake at 350° until crust is brown and center is set.
Melt chocolate and pour over all ingredients which have been mixed together. Mix until everything has been coated with chocolate. Spread on waxed paper to cool.
Cut broccoli and cauliflower into bite-size pieces. Place in bowl. Add onion and bacon bits. Combine sour cream, mayo and Hidden Valley Ranch dressing. Pour over vegetables; stir and chill for 20 minutes before serving.
Combine all ingredients. The corn is the only liquid you need. Drop by teaspoonfuls into hot grease until brown.
Baking Temperature: 450°. Baking Time: 10 to 15 minutes.
Chop stewed tomatoes into large mixing bowl, then add onion, olives, garlic powder and salt to taste. Mix well. May be put in the refrigerator overnight to blend all flavors. Serve with your favorite corn chips.
Cook potatoes in skin until tender, peel and slice thinly into bowl. Fry bacon until crisp, remove bacon from pan and cook in the fat until tender the onion. Then mix in flour, sugar, salt, celery seed and pepper. Stir in gradually water and vinegar. Cook, stirring, until mixture boils. Boil 1 minute. Pour over potatoes. Add the crisp bacon, broken into pieces. Cover and let stand until ready to serve. Keep hot or heat over hot water.
Stir in everything except carrots, pineapple and walnuts. Beat well, then add carrots, walnuts and pineapple to mixture. Bake at 350° for 35 minutes. Use cream cheese and powdered sugar icing.
Pressure cook or boil squirrels until tender. Save stock. Cook dumplings in squirrel stock. Add squirrel to dumplings and stock. Simmer 25 to 30 minutes. If thickening is needed, use cornstarch and water. Use your favorite recipe for the dumplings.
Combine cake ingredients and bake at 350°. Use two 8 inch pans and slice layers to make 4.
Season crawfish tails with salt, cayenne pepper, garlic powder and seasoned salt. Melt margarine in large skillet. Saute onions, garlic and bell pepper until tender. Add crawfish tails and cook on low heat 20 to 30 minutes until done. If you want more gravy, add a little water and thicken with cornstarch. Just before serving, squeeze lemon juice over dish. Serve with rice.
Tenderize steaks and lay out flat. Spread with mustard. Lay 2 slices bacon and enough pickles to cover half of steak. Use cooking string or thread and roll up steak to form a log. Wrap with thread so that the insides won't fall out. Sprinkle with seasoning salt. In large skillet heat the oil and then brown the round steaks until browned evenly. Remove from heat and set aside.
Mix chocolate chips, butter and cream in a heavy saucepan. Place over very low heat and stir until chips and butter are melted and mixture is smooth and thick. Remove from heat. Beat in the powdered sugar until mixture is smooth again. Stir in the peppermint extract. Cover and chill about 1 or 2 hours, until mixture is thick enough to shape or drop into small candy cups. Divide the mixture into 24 portions. Drop into paper bonbon cups or first roll into small balls before placing into cups. (To shape, use a No. 70 or smaller ice cream scoop. For an extra nice look, roll the shaped, chilled candies in cocoa before serving.)
Mix all ingredients, except ginger ale. Chill. Place in punch bowl when ready to serve. Add chilled ginger ale. Serves 25.
Drain pineapple (reserve juice and add water to make 1 c. liquid). Heat juice to a boil. Dissolve Jello in hot liquid. Cool gently, stir in ginger ale. Chill until partially set (about 30 minutes); keep checking. Blend pineapple and cranberry sauce together. Mix well. Fold into Jello mixture. Put into serving dish 9 x 9 x 2-inch or a pretty bowl. Chill until firm. Prepare Dream Whip according to package, then with mixer beat cream cheese until smooth. Blend cream cheese and Dream Whip together. Mix very well. Spread over Jello. Refrigerate. Toast pecan in 1 Tbsp. butter at 350 degrees for 10 minutes. Let cool and then spread on top of salad.
Boil noodles and put in casserole dish. Grate both the cheeses together and place on top of noodles. Melt margarine and pour over cheese. Mix flour and water together and place on top. Pour milk all over the top and cook at 300° for 30 to 45 minutes.
Mix chicken broth and soup. Add all bread crumbs and mix. Add eggs, celery and onion. Salt and pepper to taste. Pour in long baking dish and bake 45 minutes at 350° of until done.
Mix first four ingredients. Add chopped ingredients. Add all to peas and refrigerate for several hours or overnight. Keeps well, up to 5 days. Cut in half for 1 can of peas.
Cook squash in small amount of water (boiling, salted) until just tender; drain well. Mix all ingredients except half of cheese. Pour into buttered casserole. Place remaining cheese on top and sprinkle with paprika. Bake at 350° until bubbles, cheese melted, approximately 20 to 25 minutes.
Place bananas, strawberries, pineapple, honey and nutmeg in blender. Process until smooth. Fold in whipped topping and almonds. Line 12 muffin cups with foil liners. Fill with banana mixture. Cover and freeze until firm. Blend cherry juice, cornstarch, and sugar in small saucepan. Cook stirring until boils and thickens. Cool.
Save hard-cooked egg yolk and raw egg yolk; blend well. Add 1 tablespoonful of oil at a time and beat well with a rotary beater after each addition. When 1/2 cup of oil has been used, beat in lemon juice and seasonings; add remaining oil, 2 tablespoons at a time, beating with either fork or beater until well blended. Use as a garnish for mayonnaise.
Heat soup and dissolve cream cheese in it. Mix well using an electric mixer. Dissolve gelatin in the 1/4 cup cold water and add to hot mixture, mixing well. Cool for 30 minutes. Add remaining ingredients. Grease a mold lightly with oil and pour in mixture. May have to dip mold in hot water to release when ready to serve. Serves 40 as a spread.
Mix first 4 ingredients and let cook at medium heat; stir until boiling, let boil for 3 minutes. Remove from heat and add peanut butter, instant oats and vanilla. Stir well. Drop onto wax paper by teaspoons for small cookies. Also can be placed in buttered oblong pan and cut into squares.
Brown floured chicken in lard (3 tablespoons). Remove from stove. Saute onions, red pepper, green onion, garlic, ham and pork until tender in a large pot with 1 tablespoon lard. Add broth and water. Cook over medium heat for 20 minutes. Add sausages. Stir in salt, pepper, red pepper and bay leaves. Cook for four minutes. Stir in shrimp and cover. Cook for 10 more minutes.
Preheat oven to 350°. In batter bowl, beat cream cheese, sugar, egg yolk and extract together until smooth. Carefully unroll French bread dough at seam and place over 15-inch baking stone. Cut off excess dough that hangs over the side and shape dough into a circle. Cut a hole in center of dough with 3-inch Cut-N-Seal disc.
Prepare jello, using only 2 cups of water. Cool. Add mashed cranberry sauce, crushed pineapple with juice and chopped nuts. Mix together; chill until congealed. Great with ham or turkey!
Cut butter into flour and add sugar. Add enough milk to make dough sticky. Pour dough out onto floured surface. Roll out dough to a square and sprinkle with sugar and cinnamon mixture. Roll dough into long tube shape. Take about 10 inches of string and cut through with string into small cinnamon rolls. Bake at 400° until brown, about 8 to 10 minutes. After rolls cool, top with Confectioners Sugar Icing.
Heat pan; add oil and garlic (crushed). When garlic turns brown, remove. Add beef, cut in small thin pieces, and fry a few minutes. Season with salt and pepper. Add soup stock and continue to cook a few seconds. (May be made in advance to this point).
Sift dry ingredients together. Mix well. Add oil, vinegar, vanilla and water. Mix well by hand. Do not beat. Bake at 350° for 30 minutes in a 9 x 9-inch pan. Leave in pan and frost while warm.
Slice onion, zucchini, and potatoes. Mix the egg and milk together. Add garlic powder and Mrs. Dash. Mix well. Dip the pork chops in the milk-egg mixture coating both sides. Then, cover with bread crumbs. Grease glass dish. Then layer potatoes, zucchini, onion, and pork chops on top. Add 1/2 C. water to keep potatoes from sticking to pan. Bake in a 400 degree oven for one hour.
Mix in large bowl apples, cranberry sauce, cinnamon, nutmeg and salt. Place in pie crust and dot with butter. Place upper crust on. Bake 40 to 50 minutes at 400°.
Partially cook beans. Put in 9 x 13-inch dish. Melt butter, horseradish mustard, brown sugar, salt and pepper. Cover with foil. Bake at 400° for 20 minutes.
In a saucepan, combine sugars, salt and milk.	Cook to 240°. Remove from heat	and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch square pan. Cut into squares. Makes about 48 pieces.
Fry bacon until crisp. Cool and crumble. Alternate layers of bacon and cheese in pie shell. Beat eggs, flour, milk, spices and melted butter. Pour gently over cheese. Bake for 30 minutes at 375° until brown.
Beat eggs, sugar and cinnamon together. Dip bread in this mixture and fry on buttered griddle. Serve with maple syrup or your choice of topping.
Dissolve yeast in 1/2 c. warm water in large mixing bowl. Stir in honey, shortening, salt, 1 3/4 c. warm water and the whole wheat flour. Beat until smooth. Mix in enough all purpose flour to make dough easy to handle. Turn dough on lightly-floured surface and knead until smooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up; cover and let rise in warm place until dough doubles (about 1 hour). Dough is ready if indentation remains when touched. Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle 18 X 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll up lightly, beginning at one of the open ends. Press with thumbs to seal after each turn. Punch edge firmly to seal. Press each end with sides of hand to seal. Fold ends under loaf. Place loaves, seam-sides down, in 2 greased loaf pans (9 X 5 or 8 1/2 X 4 1/2). Brush with margarine; sprinkle whole wheat flour or crushed oats if desired. Let rise until double (about 1 hour). Heat oven to 375°. Bake until loaves are deep golden brown and sound hollow when tapped (40 to 45 minutes). Remove from pans; cool on wire rack. Yield: 2 loaves.
Mix crumbs and butter. Put layer of crumbs on casserole bottom. Cover with seafood alternately with crumbs, ending with crumbs. Pour on evaporated milk. Bake at 400° for 30 minutes.
Combine salt, tomato sauce and paste, parsley and basil with beef. Simmer for 30 minutes. Combine cottage cheese, Parmesan, eggs and pepper. Layer half beef mixture in 13 x 9-inch pan. Cover with half noodles, then half cottage cheese mixture, then half Mozzarella cheese. Repeat layers. Cover with foil. Bake at 350° for 20 minutes. Remove foil and bake until cheese starts to brown, approximately 30 minutes. Remove from oven and let set for 15 minutes. Do not mix beef tomato mixture with cottage cheese mixture.
Brown meat, onion, pepper and garlic in hot oil; drain well. Stir in chili sauce and salt. Simmer for 1 minute. Stir in refried beans and cheese. Remove from heat.
Combine margarine, sugar and eggs; add vinegar, vanilla and salt. Add coconut. Pour into deep dish pie shell. Bake 1 hour at 350°.
Sift flour, soda, salt and spices. Add raisins and nuts. Heat applesauce. In a separate bowl blend eggs, sugar and butter. Add flour mixture to sugar mixture then applesauce (alternately). Grease and flour a Bundt pan. Bake at 350° for 1 1/4 hours. Enjoy!
Mix cake mix with stick of butter by hand. Add nuts and place in 9 x 12-inch pan. Pour over pie filling and bake 40 minutes at 350°. Serve with whipped cream or ice cream.
Brown ground beef and onion in large saucepan or skillet. Add salt, pepper, chili powder and seasoning mix. Pour into extra large saucepan. Add tomato paste and water. simmer 30 minutes. Stirring occasionally, add beans and continue cooking on simmer another 15 minutes. Feed the crowd or place in airtight containers and freeze for later use.
Melt margarine; dip fish to coat, then roll in mixture made of stuffing, cheese and parsley. Place flat in baking dish. Bake 30 minutes at 350°.
Thoroughly drain fruit and arrange in an 8 x 11 1/2-inch (2-quart) casserole. Melt butter and mix with sugar and curry. Pour over fruit and bake, uncovered, at 325° for 1 hour.
In small saucepan, add oil, garlic, salt and red pepper flakes. Cook over low heat until garlic is lightly browned. Remove from heat. Cool to room temperature. Meanwhile, in large saucepot, add enough water to come halfway up side. Bring to a boil. Add broccoli. Cook 2 minutes or until crisp-tender. Remove with slotted spoon and drain. Rinse under cold water; drain again. Place broccoli in medium bowl, combine lemon juice and oil. Pour over broccoli and toss well. Cover and chill 2 hours.
Puree strawberries in a blender until they are smooth. Pour into saucepan. Add water, sugar, tapioca and salt. Bring to a boil over medium heat, stirring constantly. Remove form heat. Add lemon juice. Chill. Before serving, stir in orange and grapefruit. Serve cold.
Beat cream cheese and mayonnaise until smooth. Stir in next five ingredients. Cover and chill several hours. Shape into a ball and roll in nuts.
Mix jello as directed. When jello begins to set, stir in drained pineapple and sliced bananas. Add marshmallows. Mix powdered sugar, cream cheese and 2 tablespoons pineapple juice; spread on top of jello. Let set for 1 hour or until jello sets up. (Substitute low-fat cream cheese.) This makes a great low-fat dessert.
Mix zucchini, onions, green peppers and garlic; cover with cracked ice and sprinkle with 1/2 cup of salt. Mix again; let stand 3 hours. Drain and rinse well.
Remove leaves of cauliflower and break into flowerets. Set aside. Remove stalks from broccoli and separate into flowerets. Combine cauliflower, broccoli and onion. Toss gently.
Cut avocados in half lengthwise, separate and remove seed. Set aside. Mix all other ingredients in top of double boiler and heat until sauce is smooth, stirring constantly. Spoon hot sauce into halves and serve as an appetizer or cut avocado into cubes and serve with toothpicks to dip in sauce as an hors d'oeuvre.
Melt ingredients in a saucepan set over low heat. Keep warm until ready to use.
Mix together browned meat and Ragu; simmer. Bring water to boil, add noodles and oil; cook until limp but not completely done. Rinse in cold water.
Place all frozen ingredients into a large punch bowl. Add the fruit punch. Pour the ginger ale over the sherbet and let foam. Mix all ingredients and serve.
Brown pork chops on both sides; reserve drippings. Combine mushroom soup, water and rice until it boils.
All ingredients are raw. Combine all ingredients. Put in 2-quart casserole. Cover. Bake at 250° for 5 hours.
Mix all together and pour into an unbaked pie shell (large one). Cook for about 1 hour in 325° to 350° oven. Good served warm or chill and top with whipped cream or ice cream.
Beat margarine, butter, sugar, egg yolk and vanilla together with a beater. Add flour, then refrigerate for awhile. Roll into small balls (walnut size) and flatten with bottom of floured glass. Put on ungreased cookie sheet. Brush tops with beaten egg whites. Sprinkle with chopped nuts, if desired. Bake at 350° for 8 to 10 minutes until edges are slightly brown. Makes about 48 cookies.
Mix all ingredients together and chill for several hours. Use as a dip for raw cauliflower, zucchini, celery, carrots, raw mushrooms, etc.
Mix crackers, salmon, onion, egg and half of milk. Place in baking dish. Add peppers, melted butter and milk over all. Bake for 30 minutes at 350°. Serves 4.
Mix altogether except pecans. Add pecans last. Pour into unbaked 9-inch pie shell. Heat oven to 425°. Reduce heat to 325° when you put pie in. Bake 1 hour. Makes 6 to 8 servings.
Place partially cooked broccoli in a baking dish. Then add chicken on top. In a bowl, mix soup, mayonnaise, lemon juice and cheese. Pour over chicken. Bake 1 hour at 350°, uncovered.
Pour boiling water over raisins in small bowl. Let stand 10 minutes. Drain and reserve. Preheat oven to moderate 350°.
Mix all together and bake at 375° on ungreased cookie sheet. Bake for 10 to 12 minutes.
Mix first 4 ingredients and put in casserole. Saute almonds and Ritz crackers in margarine and put on top. Bake at 350° for 30 to 45 minutes. Serves 8.
Cook rice and broccoli according to directions on box. Melt cheese in microwave. Saute mushrooms and onion together. Mix all ingredients and bake at 350° for 45 minutes.
Add Worcestershire sauce and mustard to tomato paste. Blend well. Combine beef, onion, rice, salt and the sauce mixture. Cut tops off peppers. Remove seeds and spoon mixture into peppers. Bake for 40 minutes or until done.
If you're watching your sodium, substitute reduced sodium ham for the regular ham. It will reduce the total sodium content by about 1/4.
Mix together and fold in 1 stiffly beaten egg white. Cut fish into 2 or 3-inch cubes. Dip in mix and deep fry.
Arrange chicken breasts in square baking dish (sprayed with Pam). Sprinkle dry soup mix evenly on top. Pour 1 1/2 cups water over chicken breasts. Bake at 350° for 1 1/2 hours, uncovered. (Baste frequently with juices.)
Combine all but the noodles and chill. Add the can of noodles just before serving. Serves 10.
Brown beef, onion and garlic. Drain. Add 2 cans tomato sauce and simmer over low heat for 20 minutes.
Preheat oven to 350°. Arrange chicken in 13 x 9-inch baking dish. Drizzle with 1 tablespoon of the lemon juice. Season with salt and black pepper. Top with Feta cheese and drizzle with remaining tablespoon lemon juice. Bake 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Cream the shortening, butter, sugar and eggs. Add dry ingredients together and mix into creamed mixture. Form small balls and roll in the 2 tablespoons sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix all together as listed. Bake at 350° for 40 to 45 minutes.
Slice one tube of cookie dough and place slices in the bottom of a 9 x 13-inch pan. Press together to form a solid layer. Mix cheese, eggs, sugar, and vanilla. Pour onto pressed dough. Slice second tube of cookies and place slices close together on top of cheese mixture. Bake at 350° for 45 minutes.
In a 13 x 9-inch buttered casserole dish, place alternate layers of onions, chips and cheese. Combine soup and milk. Pour over layers. Sprinkle cayenne pepper over the top and bake 1 hour at 350°.
Brown meat. Add onions and celery. Cook until done. Mix in other ingredients. Pour into casserole and top with reserved noodles. Bake at 350° for 45 minutes.
Butter a 9 x 13-inch pan. Layer as follows: bread, cheese, bacon, mushrooms. Mix eggs, salt, pepper, milk and pour over mixture. Bake covered 45 minutes, then uncovered for 15 to 20 minutes.
Place lettuce into 2 individual bowls. Arrange ham strips, Swiss cheese, cucumber, Blue cheese and hard-boiled eggs on top of lettuce in each salad bowl.
Split each potato lengthwise down the center after baking and carefully scoop out inside, leaving the potato skin shell. Set shells aside.
Cream sugar and Crisco together. Add eggs, flour, salt, soda and bananas and mix thoroughly. Stir in walnuts last. Bake in greased cake pan at 350° for 45 to 50 minutes.
Mix crushed cookies and melted oleo into 9 x 13-inch pan. Spread softened ice cream over cookie crust. Spread fudge topping over ice cream.
In medium bowl, whisk together oil, dill, garlic, salt, lemon pepper and dressing mix. Put crackers in a large flat pan. Pour the herb mixture over them. With a spatula, turn and mix the crackers well, coating the crackers. Let them stand at room temperature for 1 hour, turning every 10 minutes.
Cream butter and shortening. Gradually add sugar; beat until light and fluffy. Combine flour and baking powder. Add lemon peel and vanilla. Pour into greased and floured 10-inch tube or Bundt pan. Bake 1 hour and 15 minutes at 350°. Cool in pan for 10 to 15 minutes. Remove from pan and cool completely.
Brown beef, add rice, soup, water, salt, celery and green peppers. Mix thoroughly. Place in a greased casserole (2-quart). Cover and bake 1 hour and 15 minutes at 350°.
Brown and drain hamburger meat; mix all ingredients with desired amount of water and cook on low until done.
Bake in preheated 400° oven 1 hour or until potatoes are tender. You may need to drain a little grease off or place dish on cookie sheet.
Line casserole dish with dried beef. Wrap skinned, deboned chicken breast with bacon; salt and pepper. Mix cream of celery and cream of mushroom soups together; pour over chicken breasts. Bake at 325° for 2 hours.
Precook noodles. Place cubed chicken in greased 9 x 13 x 2-inch baking dish; layer with Swiss cheese and layer of noodles. Pour soup and wine over mixture; sprinkle with stuffing mix, combined with margarine. Bake at 350° for 45 to 55 minutes. Yield: 8 servings.
Mix crumbs, sugar, butter and peanut butter and press in bottom of 9 x 13-inch pan for thick candy or larger pan for thinner candy. Slowly melt chocolate in double boiler (can be microwaved). Pour chocolate over crumb mixture. Let harden and cut into squares.
Soak bread slices in enough evaporated milk to saturate. Mix all ingredients together using just enough bread crumbs to form. Roll into 2-inch meat balls. Arrange in 9 x 13-inch baking dish. Cover with Ragu spaghetti sauce and bake in 350° oven for 45 minutes to 1 hour. Place 3 or 4 meatballs on Italian rolls. Add sauce and shredded Mozzarella if desired.
Brown and drain sausage. Beat eggs and add bread, milk, cheese, mustard, salt and drained sausage. Bake at 350° for 45 minutes.
Spray casserole dish with Pam. Lay chicken in bottom of dish. Mix preserves, soup mix and dressing; pour over chicken. Bake 1 hour at 350°. Cover. If using boneless chicken, reduce baking time to 40 minutes. Sauce is good over rice or noodles.
Steep tea bags in 2 cups boiling water. Add rest of ingredients. Mix well. Put in container that may be frozen.
Place cubed bread in bottom of greased casserole, top with grated cheese. Brown sausage and cut each into thirds. Drain and place on cheese. Beat eggs, milk and dry mustard. Pour over other ingredients. Refrigerate overnight. In morning, dilute mushroom soup with milk and pour over casserole, bake at 300° in 8 x 12-inch pan for 1 1/2 hours.
Cook pasta as directed on package: drain. Rinse with cold water and drain. Run cold tap water over vegetables in strainer to thaw completely; drain. Combine pasta, vegetables, olives, and cheese in a large bowl. Add salad dressing as needed, about 1 1/2 cups. Toss. Chill 2 hours. Makes about 8 servings.
Combine the flour, sugar, cocoa, baking powder and baking soda and mix well. Now add salad dressing, water and vanilla. Bake in loaf pan or layer cake pans at 350° for 25 to 30 minutes.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. Separately combine, pineapple, eggs, butter and vanilla. Add this to dry ingredients. Do not overmix. Use greased or paper-lined cups. Bake at 375° for 20 to 25 minutes.