HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients and add oil and eggs. Beat; add carrots and beat well. Bake in 3 layers at 325° for 25 minutes or until done.
Melt margarine, add other ingredients, mix, roll in balls, dip in chocolate mixture. Let set in refrigerator 5 to 10 minutes.
Cook macaroni. Add chicken, onion and salt. Toss. Add remaining ingredients, except whipping cream. Refrigerate at least 3 hours or overnight. Add whipped cream just before serving.
Fry bacon, stirring frequently, approximately 4 minutes. Drain. Add potatoes and water. Simmer until potatoes are cooked, approximately 15 minutes. Add corn and evaporated milk. Salt and pepper. Simmer for 10 to 15 minutes. Serves 6.
Mix and bake in a 13 x 9-inch rectangular pan as directed on package. When cake is done, mix sugar and undrained pineapple in saucepan. Bring to a boil; let cool some. Poke holes in cake with a fork. Pour pineapple mixture over it. Prepare pudding as directed on package, then pour pudding over pineapple layer and refrigerate. Before serving, cover with whipping cream and coconut and/or nuts.
In medium mixing bowl, beat eggs lightly, add corn and flour. Mix well. Add remaining ingredients and mix thoroughly. Pour into a 1-quart casserole dish. Set dish in a baking pan that contains a bit of hot water. Bake at 350° for about 75 minutes. In the first 10 to 15 minutes of cooking, stir several times.
Bring vinegar and sugar to a boil in saucepan; remove from heat. Cool. Slice dill pickles very thin. Place celery seed in pickle jar. Return sliced pickles to jar. Pour cooled vinegar mixture over pickles. Chill in refrigerator for 3 days before serving, inverting jar several times. Store in refrigerator. Yield: 30 servings.
Mix sugar and oil; add beaten eggs. Mix well. Add plums and food coloring. Sift together all dry ingredients; add to other mixture and blend well. Add nuts last. May be cooked in a Bundt pan and a loaf pan or 4 loaf pans. Grease and flour pans and pour batter in. Cook at 350° in oven for 1 hour. Test with toothpick. If it comes out clean, the bread is done.
Mix first 3 ingredients and press into 13 x 9-inch baking pan. Mix the rest of ingredients thoroughly then pour over first layer and bake at 325° for 35 minutes.
Combine first 5 ingredients in large bowl. Let stand until lukewarm (about 30 minutes). Dissolve yeast in warm water; let stand 10 minutes, then add to first mixture. Add rye and whole wheat flour. Stir thoroughly. Add unbleached flour and mix until dough leaves sides of bowl.
Drain kraut and save juice. Add enough vinegar to make 1 cup. Put 1 1/4 cups sugar into vinegar-juice mixture. Bring to a boil. Pour hot juice over other ingredients. Mix well. Let the mixture stand in refrigerator at least overnight.
Sift dry ingredients together 3 times. Cream margarine with oil and sugar. Add eggs, one at a time. Alternately add dry ingredients and milk, then add vanilla. Pour into greased and floured tube cake pan. Bake in a 325° oven for 1 hour and 25 minutes.
Bring all of the above but the parsley to a boil and boil for one minute. Simmer for one hour, stirring occasionally. Add 2 tsp. parsley and stir before serving. Makes 10-12 servings. Freezes well.
In a small bowl, combine caramel topping, chocolate chips and pecans. Spread in the bottom of frozen pie crust. In a small bowl, beat the cream cheese, egg and sugar. Spread over the caramel mixture. Bake at 400° on preheated baking sheet for 25 to 30 minutes.
Mix cake mix, pudding, oil, water with electric mixer. Add eggs, one at a time, beating after each egg. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake at 300° in well-greased Bundt or tube pan. Bake 55 minutes or until toothpick comes out clean.
Preheat oven to 350°. Grease and line with wax paper a 7 x 11-inch pan. This will make a thick cake. You may also use any size or make cupcakes.
Put all ingredients together. Stir. Pour over seasoned ribs or chicken that have been slightly browned in 325° oven. Bake until vegetables are tender, about 45 minutes. Do not cover. Sauce thickens as it is being cooked.
Preheat oven to 325°. Blend cream cheese, sour cream, garlic, mayonnaise, lemon juice, dry mustard and Tabasco. Fold in crab meat and top with Cheddar cheese. Bake for 45 minutes. Serve with broken bread pieces or on top of crackers.
Mix sugar, cocoa, milk and margarine. Cook 2 minutes. Take off stove and add peanut butter, oatmeal and nuts. Stir good and put in pan to cool.
Cook onion in butter until tender. In 1 1/2-quart casserole bowl, mix onion, broth, boned chicken, cheese and rice. Cover. Bake at 375° for 1 hour.
Beat egg and buttermilk together. Combine dry ingredients and add chopped onion. Blend in egg and buttermilk mixture. Heat oil to 370°. Drop batter in small balls into hot oil. Fry until evenly browned. Drain on paper towels and serve at once. Makes 12 to 14.
Cream shortening, sugar and eggs together, then add vanilla. Sift dry ingredients including the oats. Gradually add this to the first mixture, a cup at a time, until well blended. Chill in the refrigerator for 1 hour. Roll into small balls (1 teaspoon), then roll in the powdered sugar. Place on a cookie sheet. Bake at 325° for 10 minutes. Do not overcook.
In a large pot, cook turkey and onion in oil over medium-high heat, stirring to break up lumps, until turkey is no longer pink, 5 to 7 minutes. Drain off any excess fat.
Spread beans on bottom of large pan. Add salsa. Mix sour cream and taco seasoning well. Spread mixture as next layer. Sprinkle layers of olives, onions, tomatoes and cheese. Serve with nacho chips.
Cream sugar and lard. Add eggs and mix. Add salt, cinnamon, cloves, nutmeg and vanilla. Mix. Add soda to milk. Rinse out measuring cup with a little water. Add to the mixture. Add flour and mix well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Brown Smok-Y-Links in Dutch oven. Remove Smok-Y-Links and place sauerkraut in Dutch oven. Put Smok-Y-Links on top of sauerkraut. Cover and bake at 325° for 1 hour.
Combine sugar, cocoa, milk, butter and salt. Cook for one minute after bringing to full rolling boil. Remove from heat. Add peanut butter, oats and vanilla. Mix well. Drop by teaspoon on wax paper. Cool until firm. Makes approximately 3 dozen.
Brown meat and drain. Mix with cream cheese, soup, ketchup and milk. Mix well and pour into greased 2 quart casserole dish. Bake at 350° for approximately 30 minutes or until bubbly in center. Top with canned or homemade biscuits and bake until brown. Serves 6-8.
Fry suet in cast-iron kettle until crisp. Add cubed beef, about 1 pound at a time, and brown, stirring as it cooks. Remove each pound after browning. When all the meat is browned, return it to kettle and add seasonings and stock (or broth). D not add salt at this time. Cover and simmer for two hours. Skim off fat. Combine cornmeal with cold water and stir into chili. Simmer for 30 minutes. Add salt to taste just before serving. Makes about 3 3/4 quarts.
Line pan with foil. Place brisket in pan. Use salt, pepper and garlic powder to taste. Pour liquid smoke over all. Cut up butter and place on top of brisket. Cook at 325° all day until tender. About 1 hour before you are ready to serve, pour barbecue sauce over and return to oven and cook 1 hour. Cool and slice.
Cook chicken and cut into bite size pieces. Mix all ingredients, except noodles. When ready to bake, fold in 3/4 of the noodles. Remaining noodles are for the top. Bake at 350° for 1/2 hour.
Grease a 9 x 3-inch pan. Dump layer of pineapple, pie filling and dry cake mix. Top with margarine and nuts. Bake at 350° for 40 minutes. When cool, Cool Whip can be top layer.
Pour melted butter over all ingredients, except apricots, and mix well. Set aside 1 cup of mix for top. Put on cookie sheet (15 1/2 x 10 1/2 x 1-inch), next filling (apricots), then rest of mixture. Bake at 350° for 25 minutes. Cut when still a little warm
Heat all together in pan. Stir in honey. Do not allow to scorch. Take as hot as you can stand!
Cut bread in half lengthwise. Combine mayonnaise, cheese, onion and Worcestershire sauce. Spread over cut sides of bread. Sprinkle with paprika. Broil with medium flame until brown or bake at 400° for 8 to 10 minutes.
Quickly saute chicken in hot vegetable oil. Turn heat down to medium and add mushrooms. Mix 1 tablespoon soy sauce, onion powder and ginger. Add to chicken in frying pan. Mix cornstarch, remaining soy sauce and reserved pineapple juice. Add to chicken and stir until thickened. Add water if desired for thinner sauce. Add pineapple and oranges just before serving. Serve over hot white rice.
Mix can of chicken soup and a can of water with the stock in a large saucepan. Bring to a boil slowly, stirring until well blended. Pour 2 cups over bread crumbs; stir well. Let soak until well blended and no lumps. Saute onions and celery in a small saucepan, using 1/4 cup of stock. (Do not brown or burn.) Cook until tender, but not done. Add to soaked bread crumbs. Add poultry seasoning, sage and pepper; mix well, adding additional stock to make a very loose dressing mix. Grease a deep casserole dish with the butter. Pour dressing in and bake in a preheated oven at 350° until done and brown on top and bottom. (The dressing can be stirred in the oven one time to assure even cooking by loosening up the sides that cook and brown fast.)
Mix and pour into a 13 x 9 x 2-inch casserole dish. Cover and refrigerate overnight. Bake uncovered in preheated 350° oven for 1 hour. Serves approximately 10.
Mix everything until lumpy. Spread over apples. Bake 30 to 35 minutes or until apples are tender or top is golden brown.
Heat oven to 350°. Lightly grease jelly roll pan (15 1/2 x 10 1/2-inch). Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2 inches apart on pan; bake until brown, about 20 minutes. Immediately remove from pan. Serve warm. Makes about 7 dozen.
Mix cream cheese, peanut butter, sugar and vanilla on medium speed until well blended. Gently stir in Cool Whip. Spoon into crust. Freeze 4 hours or over night. Serve frozen.
Heat olive oil in saucepan. Saute garlic until golden brown. Stir in basil, parsley and tomatoes. Add salt and pepper. Simmer for 20 minutes.
Combine soup, milk and spices in a 3 quart baking dish. Stir in chicken and vegetables. Bake 15 minutes at 400° until mixture begins to bubble.
Heat oven to 350°. In saucepan, melt margarine; saute onion and garlic until tender. Stir in 1/4 cup ripe olives, chilies, sour cream and soup. Mix well. Save 3/4 cup sauce; set aside. Fold in chicken and 1/2 cup cheese to remaining sauce. Warm tortillas as directions on package say. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased 12 x 8-inch baking dish. In small bowl, combine 3/4 cup reserved sauce and milk. Spoon over tortillas. Bake at 350° for 30 to 35 minutes, or until bubbly. Sprinkle with remaining cheese and olives.
Dissolve jello	in boiling water. Add strawberries, pineapple, nuts and bananas. Pour	1/2 of this mixture in a 9 x 12-inch dish. Chill. Spread on sour cream and add remaining jello mixture. Chill until firm. Serves about 16.
Fill 3-quart saucepan 1/3 full of water. Add orange peel, cloves and cinnamon. Bring to light boil for 5 to 10 minutes. Add pears and Port; cover and continue at a light boil for 15 minutes or until pears are tender. Serve with Port sauce.
Cut up celery. Season chicken with seasonings. Bake in oven at 350° for 1 hour or until done.
Let bread rise. Roll dough 1/2-inch in thickness. Place layer of cheese on dough, then place layer of pepperoni on cheese. Spread on pizza sauce. Repeat with cheese, pepperoni and sauce until you reach the desired thickness. Roll into loaf pan (oblong). Tuck ends in before baking. Bake at 350° for 35 minutes or until golden brown.
Drain can of sliced pineapple. Fill with jello mix. Chill. When set, slice between slices. Place slices on lettuce. Make cream cheese balls; roll in nuts or serve pineapple slices with sour cream and mayonnaise dressing.
Boil 1/2 minute only cocoa, sugar and milk. Stir in peanut butter, butter, vanilla and oats. Mix well and drop by teaspoon onto a buttered pan.
Cook California mix as directed and drain. Add celery, onion and mayonnaise. Mix and put in casserole. Mix oleo, cheese and cracker crumbs and spread over top of vegetable mixture. Bake at 350° for 30 minutes.
Bake 1 hour at 350°. Serves 20 but can be made into smaller casserole dishes and frozen for later menus.
Peel potatoes; wash and slice. Grease casserole with butter. Put potatoes, carrots and onions in layers. Season with salt and pepper. Put dabs of butter over top. Next, make hamburger patties; put on top. Add a little water. Cover and bake one hour at 350°.
Combine all ingredients, except poppy seed, in blender. Blend for 1 minute. Add poppy seed and blend a few seconds. Dressing will have a green color. May be stored in refrigerator as long as 3 weeks.
Bring applesauce to a boil in a small saucepan; remove from heat. Stir in oats and raisins; cover and let stand 20 minutes. Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg and beat well. Combine flour, baking soda, salt, cinnamon and ground cloves. Gradually add to creamed mixture; mix just until blended after each addition. Stir in applesauce mixture. Pour batter into a greased and floured 9-inch square pan; bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Makes 9 servings.
Mix the batter well by a whisk or blender, then let it rest 2 hours before use. Make crepes in a crepe pan or skillet the size you like. I make 6-inch crepes for this fruit recipe.
Soak bread in cold water; add other ingredients, except chops. Put stuffing on chop. Cover with another chop. Repeat until all chops are used. Tie with string so the chops will stand as if in a roast. Roast at 350° until chops are done, about 1 hour and 30 minutes. Yield: 6 to 8 servings.
Preheat oven to 325°. Grease and flour large tube pan. Cream together margarine, cream cheese, sugar and flavorings until light and fluffy. Add eggs, one at a time, beating well after each. Stir in flour, adding 1 cup of pecans to last portion of flour.
Cut chicken wings in two pieces, discarding the tips. In a small shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken wings into butter, then crumb mixture. Place on greased cookie sheet. Bake at 350° for 50 to 60 minutes or until done. Yields about 20 appetizers.
Preheat oven to 350°. Beat eggs. Add oil, then add other ingredients as listed. Drop by teaspoon onto lightly greased cookie sheet (I use Pam). Bake 9 to 10 minutes.
Mix bananas, egg and milk. In a separate bowl, mix flour, soda and walnuts. Add apple juice, butter and banana mixture and stir together until well blended. Bake at 350° in a greased bread pan for 45 to 55 minutes (if using a glass dish, reduce heat by 25°). When toothpick comes out clean, it is done. Do not overbake. Makes 8 to 10 servings.
Cream sugar and shortening; add eggs, milk, vanilla and dry ingredients. Add nuts, dates and cherries. Roll in ball and roll in crushed corn flakes. Put cherry in middle. Bake at 375° for 10 to 12 minutes.
Beat eggs; add sugar, beating in thoroughly. Sift flour with baking powder and stir into egg mixture. Add milk, shortening, salt and extracts. Mix quickly and turn into an 8-inch square greased pan. Bake in a moderate 350° oven for about 30 minutes. Remove from oven and invert pan for 1 hour or until cake is cold. Sprinkle powdered sugar over the top.
Combine pancake mix and beer. Peel sweet onions and slice into 1/2-inch thick slices. Separate into rings. Dip into batter and fry in deep fat. Drain and sprinkle with salt.
Grease 2 (9 x 5) loaves. Bake at 350° for 60 to 65 minutes.
Combine sugar and water in saucepan. Cook and stir until sugar dissolves. Bring to boil and cook 3 minutes (gradually). Add hot syrup to eggs, stirring constantly. Add butter and vanilla. Pour into pie shell. Arrange pecans on filling. Bake at 350° about 1 hour or until set. Cool.
Melt chocolate over hot water. Mix in raisins and nuts. Drop on plastic or wax paper. Cool.
Melt butter. Add to remaining ingredients and mix well. Roll into balls. Chill and then dip in chocolate.
In a large pan, pour liquid from the can of beets. Grate the beets and put in pan, along with 2 cans water. Add lemon juice, sugar and salt and bring to a fast boil. Allow Borscht to cool and refrigerate. Add a dollop of sour cream (or yogurt) to individual bowls.
Combine dry mix; use one rounded teaspoonful per cup of boiling water. Makes enough for 12 quarts tea.
Mix all dry ingredients together. Add all other ingredients. Mix well. Pour into greased and floured Bundt pan. Bake approximately 1 1/2 hours at 350°.
Drop from spoon onto greased	cookie	sheet.	Flatten with fork. Bake at 375° for 10 to 12 minutes.
Add soda to water. Add shortening, sugar, eggs and vanilla. Blend in mincemeat. Add flour with baking powder, salt, cinnamon and nutmeg. Bake 10 to 15 minutes at 350°.
Combine sour cream, Cool Whip and dry Jell-O thoroughly. Add fruit and marshmallows; chill. Serves 6 to 8.
Over medium heat, stir soup until smooth. Gradually add milk. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onions and sauce. Dot top with butter. Sprinkle with paprika. Bake, covered, for 1 hour; uncover and bake 15 minutes more.
Combine chicken pieces, water, onion, sherry, curry powder, salt and celery. Simmer for 1 hour. Cool; remove chicken. Strain and reserve broth. Remove skin and bones from chicken. Cut in bite-size pieces. Saute mushrooms in butter; drain. Add water to broth and boil wild rice until tender; don't drain. Mix with chicken, mushrooms, mushroom soup and sour cream. Pour into 4-quart casserole dish and bake at 350° for 1 hour.
Cream butter and sugar. Add eggs one at a time, beating after each addition. Sift flour and cocoa together. Gradually add to other mixture. Stir just enough to mix. Add nuts and vanilla; stir. Pour into greased tube pan. Bake at 300° for 1 1/2 hours.
Combine first 5 ingredients in pan and bring to a boil. Cook for 4 minutes, stirring frequently. Remove and add vanilla. This glaze is especially good on pound cake or yellow cake.
Mix cake as directed on package. Pour half of batter into greased and floured 9 x 13-inch pan. Bake for 15 minutes. Melt caramels, butter and milk together. Pour over partially baked cake. Sprinkle nuts and chocolate chips over caramel layer. Top with remaining cake batter and bake 20 to 25 minutes. Cool before cutting.
Preheat oven to 375°. Mix well. Use 1 teaspoon cookie dough for each cookie and roll into ball. Place on ungreased cookie sheet and bake for 8 minutes. Take from oven and place 1 Hershey's Kiss in the center of each cookie. Put back into oven for 2 or 3 minutes.
Cook onion in margarine for a few minutes. Add ground beef and salt and cook until beef changes color. Add corn and tomato sauce. Cook for 15 to 20 minutes.
Saute green pepper in margarine. Blend in flour and herb spice mix from spaghetti mix. Gradually add milk. Stir constantly until thickened. Add chicken. Cover. Simmer 10 minutes.
Put crumbled Oreos in bottom of a 9 x 13-inch pan. Combine cream cheese, 10x sugar, peanut butter and milk in a large mixer bowl. Fold in Cool Whip. Pour mix over Oreos. Put chopped nuts (or crushed Oreos) on top. Freeze it. Defrost slightly before serving.
Mix the first 5 ingredients. Top with crushed Ritz crackers. Bake at 325° for 30 to 45 minutes until good and bubbly. Serves 6 to 8.
Saute onions in butter until soft. Combine all other ingredients (except 1 c. of cheese) in a lightly greased baking dish. Top with remaining cheese. Bake at 350° for 30 minutes.
Scald onions in boiling water for 2 minutes, then cover with cold water. Sprinkle with salt. Add cold water and cover. Let stand for 12 hours. Drain, rinse and drain. Combine sugar, mustard seed and vinegar and simmer for 5 minutes. Pack onions into hot, sterile jars. Place 1 hot red pepper and 1 bay leaf in each jar. Pour boiling liquid over onions to 1/8 inch from top. Quickly seal each jar. Makes 3 pints.
Grease a large baking sheet. Place the raisins in a small bowl, cover with hot water. Allow to soak for 10 minutes. In a large bowl combine to oats, flour, baking soda, cinnamon and salt. In a medium bowl combine the egg, Crisco, honey, vanilla, sugar and brown sugar. Add to the oats. Stir to mix well. Drain the raisins and stir into the bowl. Drop the dough by tablespoon onto the prepared baking sheet. Allow 2 inch space between them. Bake at 350 for 8 to 10 minutes or until lightly browned. Makes 24 cookies.
Saute onion in the oil. Combine all ingredients. Cover pan and simmer 20 minutes.
In a large bowl, combine beans and toss lightly. Heat oil, vinegar, sugar, salt and pepper until dissolved. Cool and pour over beans. Add onion and toss lightly again. Refrigerate overnight.
Place sauerkraut loosely in 10-inch pie plate; sprinkle with seed, 1 cup cheese, dressing, pastrami and rest of cheese. Toss bread crumbs in butter and sprinkle over cheese. Bake at 350° for 20 minutes.
Mix eggs, sugar, milk and vanilla together, after fully blended, pour into a 8 x 13-inch glass baking dish. Lightly sprinkle top with nutmeg (optional), Place in a preheated 350° oven for 60 minutes, until nothing sticks to a knife when inserted into the custard, remove from oven when custard has fully set. After fully chilled, cut and serve as 3 x 3 inch squares. Keep refrigerated.
Mix and cook 3 minutes or until mixture pulls away from pan. Knead slightly. Store in airtight containers. (Please do not eat.)
Bring first 6 ingredients to boil (bubbling) and cook for 5 minutes. Remove from heat; add Rice Krispies. Form into balls. Roll in coconut.
Mash beans well with fork. Beat egg and add to mashed beans. Include chopped onions and pepper, if available. Shape into round patties and roll in bread crumbs. Fry in 2 tablespoons of fat until brown on both sides. Makes 4 servings.
Place sliced apples in a buttered shallow dish. Pour water over apples and sprinkle with cinnamon. Mix butter, sugar and flour until crumbly. Spread over apple mixture. Bake, uncovered, at 350° for 45 minutes or until apples are tender.
Cook flour, milk and onion until smooth and thickened. Add spinach, eggs and nutmeg and season with salt and pepper. Turn into buttered casserole and top with a mixture of shredded cheese and bread or cracker crumbs. Drizzle butter over the top and bake in a 375° oven for about 15 - 20 min. Makes 6 servings.
Mix sugars, butter and cream. Boil for 2 minutes. Add marshmallows and vanilla; add powdered sugar. This goes well on jam cakes, spice and apple cakes.
Put salt, shortening and sugar in large bowl. Pour in boiling water; blend and allow to cool. Stir in beaten eggs. Dissolve yeast in warm water. Add to egg mixture. Stir in flour and mix well. Cover and place in refrigerator for at least 4 hours. Shape dough into rolls using very little flour on hands. Place rolls on greased baking sheet and let rise until doubled in 1 to 2 hours. Bake at 425° until lightly browned.
Brown beef in fat. Add onions. Cook 5 minutes. Add water, vegetables and seasonings; mix. Boil. Cover and simmer for 20 minutes. Add tomatoes. Cover and simmer for 10 minutes more.
Rub with fingers until crumbly. Bake 25 to 30 minutes or longer at 350°.
Saute beef. Add flour, milk and cheese. Add mushroom soup, pimento and noodles (cooked). Put in casserole; cover with bread crumbs. Bake for 1/2 to 3/4 hour in a 350° oven.
Cook pinto beans ahead of time. Fry ground beef, onions and green pepper until well done. Add to beans, ground beef and chili powder. As you add the tomato paste, add 2 cans of water also. Add tomato sauce and another can of water. Mix together well and cook on low for about 1 hour. Salt to taste.
Chop apples and nuts; place in refrigerator to chill. Boil cranberries and sugar for 2 minutes or until the cranberry skins start to open. Dissolve cherry Jell-O with one cup boiling water. Combine Jell-O, cranberries, apples, nuts and the juice of one orange. Refrigerate until set.