HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Combine ingredients in large mixing bowl; stir until all dry ingredients are moistened. Bake in greased and floured 10-inch tube or Bundt pan for 35 to 45 minutes.
Brown ground beef, onion and green pepper in oleo. Add tomato soup, tomato sauce, corn, chili powder, mustard, salt, pepper, mushrooms and cooked noodles. Place in casserole dish and place grated cheese on top. Pour milk over the top and bake at 350° for 30 minutes.
Boil 5 minutes together the following: 2 cups water and sugar. Let cool, then mix other ingredients. Add syrup and let stand overnight, if possible.
Mix all ingredients and bake in loaf pan for 1 hour at 325°. Makes 2 loaves of bread.
Spread oats in a shallow pan. Toast in a preheated 350° oven for 15 minutes or until golden brown, stirring once.
Make syrup by boiling sugar and 6 cups water for 10 minutes. Cool and add juice. Before serving, add ginger ale.
Dissolve Knox gelatine in 2 1/2 cups cold water; set aside. In a saucepan, place 2 cups cold water, jello and sugar. Bring to boil. Remove from heat; add gelatine mixture and mix well. Add 1 cup water to this. Pour into a 9 x 13-inch pan. Spray pan with Pam or butter. Cut in squares.
Beat cream cheese, sugar and milk with electric mixer on medium speed until well blended. Gently stir in whipped topping. Hold cupcakes, top-side down, in palm of hand; spread mixture on bottom and sides. Press coconut onto frosting. Place cupcakes, top-side down, on serving platter. Drizzle with melted chocolate, if desired. Refrigerate until ready to serve. Makes 2 dozen.
Mix together all ingredients. Spoon batter into muffin pan. Bake at 350° for 30 minutes.
Warm milk. Add salt, oil and sugar. Mix yeast with flour and pour milk mixture over it. Mix well. Knead a few times and roll out on a floured surface. Cut out rolls or pat them out like biscuits. Brush the tops with butter; let rise in a warm place for 1 hour. Bake at 350° for 15 minutes.
Mix pineapple and pudding together in a bowl. Add Cool Whip and mix well. Stir in nuts and marshmallows. Cover and chill. Serve.
Grease a loaf pan (9 x 5 x 3-inch). Sift together the dry ingredients. Cream the shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly. Stir in pumpkin and then stir in dry ingredients in 4 additions, alternately with water until just smooth. Do not overbeat. Fold in nuts. Bake at 350° for 45 to 55 minutes.
Day One: In a medium bowl, combine 2 cups of the flour with yeast. Stir. Stir in the water until mixture is blended. Cover the bowl with a clean towel and allow the mixture to sit at room temperature 24 hours.
In a large mixing bowl, cream butter and sugar. Add molasses, egg and milk; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 30 minutes.
In a 3-quart saucepan over medium-high heat, cook ground meat 4 to 5 minutes or until no longer pink, stirring frequently. Drain excess fat. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. If desired, top with chopped onion, shredded cheese or sour cream. Makes 4 servings.
Melt together the cheese and butter. Sift together the sugar and cocoa. Add to cheese mixture. Mix well. Stir in nonfat dry milk, vanilla and nuts. Pat into buttered 9 x 9 x 2-inch pan. Chill. Makes 3 pounds. (Recipe can be doubled.)
Break sausage up and fry; drain on paper towel. Grease a 13 x 9 x 2-inch baking pan. Spread croutons evenly over bottom. Sprinkle cheese over croutons and sausage over cheese. Beat eggs with milk and dry mustard; pour over sausage. Refrigerate overnight. Bake at 300° for 1 1/2 hours. Serves 6 to 8.
Cream together the sugar, sour cream and butter. Add egg and vanilla; beat until smooth. Spread mixture in pie crust; cool for 30 minutes. Whip the cream, sour cream and powdered sugar; mix well. Add pineapple, pecans, cherries and coconut. Spread mix over chilled filling. Chill pie until ready to serve.
Combine ingredients in a large bowl, stirring well. Store mix in an airtight container.
Dissolve jello in water. Put everything in blender except Grape-Nuts. Pour in dish, let cool, then sprinkle Grape-Nuts on top. Makes 4 servings.
In electric mixer, beat butter and eggs. Add sugar, flour and flavorings. Pour into 2 well-greased 9 x 5 x 2-inch loaf pans. Bake at 375° for 45 minutes or until golden brown. (Fill pans only half full.) Serve with fresh strawberries.
Spread ladyfingers with raspberry jam; arrange in a glass dish. Moisten the sponge with sherry. Make Jell-O, using 1/2 cup less water. Pour over ladyfingers, then add drained fruit. Put in refrigerator to set. Make custard or vanilla pudding; let cool. When cold, pour on top of Jell-O. Whip heavy cream and spoon on top of custard. Decorate with cherries and almonds.
Mix oatmeal, boiling water and margarine and let stand 20 minutes. Mix together remaining ingredients. Add to oatmeal mixture and mix well. Bake at 300° for 35 minutes.
Cook rhubarb in 1/2 cup water until tender. Add sugar and dry jello. Remove from heat. Add applesauce and pineapple. Pour into dish or mold.
Cook bacon until crisp. Crumble and set aside. Brown onion rings in bacon fat. Add brown sugar, salt, dry mustard, garlic salt and cider vinegar. Cook in skillet for 20 minutes uncovered. Drain lima, butter and kidney beans; put in casserole. Add baked beans undrained. Mix. Pour cooked mixture over the top. Sprinkle bacon on top. Bake 1 hour at 350°.
Hollow out French bread loaf. Cut hollowed out bread in chunks. Combine mayo, Colby cheese, green onions and crab meat. Put mixture in hollowed out bread loaf. Bake at 325 for 30 minutes until bubbly. The last 10 minutes add a little more of the grated cheese on top. Place bread cubes around loaf and use to dip with.
Core the tomatoes and cut them crosswise in to thick slices. Divide among individual plates. Sprinkle with the basil garlic and pepper. Drizzle with the oil.
Combine all ingredients, except bread. Cut circle and hollow out 1 loaf of bread. Put filling inside. Cut remaining loaf into cubes. Place cubes around bread and spinach bed. Serve with knife to spread over the the cubes.
Cream margarine and powdered sugar. Work in vanilla, flour and nuts. Shape into balls the size of walnuts. Bake on an ungreased cookie sheet at 350° for 20 minutes. Cool; roll in powdered sugar. Yield: 5 dozen.
Roll one package of crescent rolls in 13 x 9-inch pan. Pinch seams together. Cream together cream cheese, sugar, egg yolk, lemon juice and vanilla. Spread creamed mixture on top of rolls. Roll second package of crescent rolls on top of cheese layer. Pinch seams. Beat egg white (not stiff) and brush on top. Bake at 375° for 20 to 30 minutes, until golden brown.
Combine butter, sugar, egg yolks and oil. Stir soda into buttermilk. Add flour to batter, alternating with buttermilk. Add vanilla, coconut and nuts. Beat egg whites until stiff and fold them into batter. Pour into 3 greased and floured 8-inch cake pans. Bake at 325° for 45 minutes.
Make dressing a day ahead. Combine pineapple juice, sugar, egg, cornstarch and butter in saucepan. Cook over medium heat, stirring constantly, until thickened. Cover and refrigerate overnight.
Cream butter, sugar, egg and flavorings. Mix in flour, soda and cream of tartar. Roll out and cut into shapes. Bake at 325° for 5 to 7 minutes.
Combine Jell-O, pineapple and sugar. Bring to a boil; cool. Add cottage cheese and Cool Whip. Chill overnight in mold. Serves 24.
Cook carrots until tender and drain. Stir remaining ingredients in with warm carrots until coated. Salt to taste. Yields 6 servings. Preparation time: 5 minutes.
Cream butter and sugar. Add eggs one at a time. Add flour and milk until all is added. Add vanilla. Line bottom of tube pan with wax paper and spray pan with Pam. Bake at 300° for 1 1/2 hours.
Mix ingredients. Place in a greased pan. Bake at 350° for 35 minutes.
Make soy grits from raw or toasted soy beans, ground to grits in blender. Stir ingredients together. Cook in double boiler, without stirring, for 3 hours. Cool. Remove a portion and gently mix curds with enough lemon juice to make sour. Shape into mound. Garnish and serve as cottage cheese.
Bring water to a boil in large saucepan. Break up chicken-flavor Ramen noodle soup mix (reserve seasoning packets). Add noodles to water with all remaining ingredients except shrimp. Cook 5 minutes or until noodles are tender, stirring occasionally. Stir in shrimp and seasoning packets. Cook an additional 2 or 3 minutes or until shrimp are thoroughly heated.
Cook peppers 7 to 10 minutes in boiling salted water. Sprinkle salt in skillet; brown ground beef. Add garlic and tomatoes and cook 5 minutes. Take off stove and add chili powder, pepper, onion and rice. Fill peppers; top with cheese. Bake 35 minutes at 375°. Freezes beautifully.
Roll up fish fillets. Arrange in baking dish. Pour milk over; sprinkle with salt and pepper. Bake for 30 minutes at 350°.
Combine all ingredients except chiso to make batter. Dip leaves or seeds in batter and deep fry.
Drain peaches. Add water to peach juice to make 1 cup. Add to juice, vinegar, cinnamon sticks and cloves. Boil for 2 minutes. Let stand. Make Jell-O as usual, only 1 cup water though. Combine with boiled mixture. Arrange sliced peaches in Pyrex dish. Pour mixture over peaches. Chill until solid. Serve on lettuce. Mayonnaise may be spread on top.
Stir cookies into softened ice cream; spread in prepared crust. Freeze two to three hours or until firm. Let stand five to ten minutes before cutting into wedges to serve. Makes eight servings.
Separate and unroll bread sticks. Place 3 pepperoni slices in single layer over half of each bread stick. Fold remaining half over top; seal end and twist. Place on ungreased cookie sheet. Combine next 3 ingredients; sprinkle over sticks. Bake at 350° for 15 to 20 minutes.
Place chicken in baking dish. Combine other ingredients and pour over chicken. Bake at 350° for 1 1/2 hours.
Cream butter or margarine and sugar together. Add eggs and mix well. In a small bowl, make a paste with cocoa and red food coloring. Add this to the mixture. Mix well. Mix salt, vanilla and milk. Add flour a little at a time alternately with the milk mixture; mix well. Mix vinegar and baking soda in a small bowl, then add this to cake mixture. Mix well; do not beat.
Mix in order given. Pour in greased 8 x 12-inch pan. Bake at 350° for 45 minutes. Serve warm, topped with whipped cream.
Drain pineapple, reserving juice. Moisten avocado with juice to prevent browning. Add water to remaining juice to make 1/2 cup. Saute celery, onion and shrimp in margarine for 3 minutes. Add curry. Cook 1 minute. Blend in soup and remaining juice. Stir in pineapple. Heat thoroughly. Serve over hot cooked rice. Garnish with avocado slices.
If candy coating is in a solid piece, break into squares. Place in a single layer in a 2 quart casserole. Microwave at Medium for 4 to 7 minutes, or until coating can be stirred smooth, stirring once or twice. Add nuts, seed or raisins. Stir to coat evenly. Spread on wax paper to 1/4-inch thickness. Cool until set, then break into pieces. Makes 1 1/4 pounds.
Cream shortening, peanut butter and sugars until light and fluffy. Add egg and vanilla and beat well. Add dry ingredients. Roll into balls, dip in sugar and flatten with a fork dipped in flour. Bake on ungreased baking sheet at 375° for 10-12 minutes.
Mix cake mix, 2 eggs and 1 stick butter and spread into greased 9 x 13-inch pan. Mix and pour over dough 1 stick butter, powdered sugar, 2 eggs and cream cheese. Bake 1 hour at 325°. Cool and cut after 24 hours.
Preheat oven to 400°. Wash, scrub and dice into 1-inch cubes. (Do not peel.) Place margarine in large pan. Melt in oven. Add potato cubes. Stir and spoon butter over. Sprinkle generously with seasonings as listed in order. Bake 30 minutes. Stir and bake another 10 to 15 minutes until fork-tender. Twenty pounds of potatoes serve 75 to 80 people.
Combine softened cream cheese, seasonings and carrots. Blend well. Serve chilled with your favorite fresh vegetables.
Mix first 5 ingredients; mix mayonnaise and margarine and add to mixture. Slice bread in half lengthwise. Spread mixture on bread halves. Sprinkle Parmesan cheese and Italian seasoning on top. Bake at 350° until melted. Do not wrap in foil. Great party treat.
Cream butter and 1/2 cup sugar. Add dry ingredients and milk. Beat until smooth. Pour into buttered pan. Drain juice from peaches. Lay peaches on batter. Sprinkle with 1/2 cup sugar and then sprinkle with cinnamon as desired. Pour juice from peaches over mixture. Bake at 375° for 45 to 50 minutes.
Lightly brown chicken in pan. Remove chicken from pan and add sesame seed to pan. Brown on low. Remove pan from burner. Add sugar, cornstarch, ginger and water. Add pineapple, soy sauce and garlic. Cook until thickened. Add chicken and simmer for 45 minutes.
Place chicken strips in large frying pan with 1/4 cup water. Cover. Simmer. When water is gone, add lemon juice, hot sauce, garlic and brown sugar (mix in large bowl) and pour over chicken. Add butter. Mix well. Simmer over medium heat for 1/2 hour. Keep turning chicken. Sauce will become thick.
Put the water and 1 tablespoon of vegetable oil in a large pot and boil. In a large skillet add a tablespoon of vegetable oil, brown the ground beef. Cook the green chilies, minced garlic, bell pepper and onions with ground beef and drain. Add seasonings. After meat is brown add the rice mixture to the meat and mix well. Then add to the boiling water and follow instructions on the package. Usually takes about 25 to 30 minutes.
Combine all ingredients and stir while cooking over low heat until sugar dissolves; cool and store covered.
Beat egg yolk slightly, stir in pancake mix and corn. Fold in beaten egg whites; drop by large spoonful into hot fat. Fry until golden brown; drain on paper towels. Serve with maple syrup, if desired.
Put flour in a Baggie. Put pickles in flour a few at a time. Shake to coat with flour. Carefully place in hot grease. Fry until brown (like frying squash).
Cream butter and sugar together. Cook over medium heat, stirring until mixture reaches 310° or hard crack on a candy thermometer. Spread on greased cookie sheet. Melt chocolate chips in double boiler. Spread on cooled candy. Sprinkle with nuts. Let harden and then break into pieces.
Combine all ingredients in large saucepan. Bring to a boil, then cover and simmer 1 hour. Stir occasionally to prevent stirring, as rice will absorb nearly all the liquid. Can also be put in crock-pot on low for 8 to 10 hours.
Preheat oven to 425°. Dissolve yeast in water and let set. Combine buttermilk (or milk and lemon juice mixture), sugar, oil and salt. Sift flour and soda in a large bowl. Mix yeast with buttermilk mixture and add to flour. Let stand 10 minutes.
Cook yellow rice according to package directions. Mix yellow rice, corn and soup. Cover with grated cheese. Bake at 350° until cheese melts and begins to brown.
Wash lentils. Put ham bone or ham hocks into boiling water. Cook until tender, about 25 minutes.
Mix together. Place in tightly covered casserole dish. Bake 2 hours at 350°. Uncover last 15 minutes.
Put all ingredients in oblong baking dish and bake at 350° for 1 hour.
Place each piece of chicken in a large square of aluminum foil. Sprinkle generously with spices. Divide vegetables equally and place on top of chicken portions. Spoon on soup and sprinkle with spices. Twist foil on top to seal bundle. Bake at 400° for 60 minutes. Can also cook on grill.
Place sliced potatoes and onion on 22 x 18-inch piece of heavy-duty foil. Dot with butter. Sprinkle with cheese, parsley, garlic, salt, pepper and Worcestershire sauce. Fold up foil around potatoes; add chicken broth. Seal edges tightly.
Bake in a Bundt cake pan at 350° for 1 1/2 hours.
Mix together with fingertips brown sugar, oleo, flour and salt. Remove one cup. Now add remaining ingredients. After you mix this, put in pan and sprinkle on top the one cup you saved from first mixture. Bake in a greased pan in a moderate oven.
Saute garlic and mushrooms in butter until tender. Stir in onion; set aside. Steam beans until tender-crisp. Combine beans and mushroom mixture. Add dill weed and ground pepper. Garnish with nuts. Serve immediately.
Oil a 7 x 11-inch pan. In pan, put 1 cup hot water. Mix in Jell-O until dissolved and add whole cranberry and lemon juice. Put in refrigerator for 2 hours. Mix remaining ingredients. Add on top when completely solid.
Mix ingredients well and place in 13 x 9 x 2-inch baking dish. Put the cornflake and butter mixture on top.
Grease 1 large tube or Bundt pan. Place rolls in pan. Mix butterscotch pudding, with brown sugar and sprinkle on top of rolls. Mix white sugar, cinnamon and pecans and sprinkle on top of rolls. Melt butter and pour on top of rolls. Let rolls sit overnight on counter in kitchen. Bake at 350° for 30 minutes. Let set for 10 to 15 minutes and turn out on dish; pull apart.
Add all ingredients; mix with spoon until well blended. Bake in greased and floured baking dish, 13 x 9 x 2-inches, at 350° for 35 minutes. Let cool about 30 minutes.
Heat cranberry sauce and pineapple. Add jello and cream cheese; stir until well blended. Add nuts. Cool.	Add whipped cream carefully, folding it in to get marbled effect. Pour into a mold and let congeal.
Cook until it forms a soft ball when dropped in cold water. Beat until creamy. Spread on cake.
Dice meat into squares or thin strips. Marinate in teriyaki sauce at least 30 minutes.
Mix well. Pour into 2 greased pie plates. Bake at 350° for 30 to 35 minutes.
Mix all together to make stiff dough. Roll out very thin on floured board. Let stand 20 minutes. Slice 1/4-inch wide and let dry 2 hours. Drop into boiling broth; cook uncovered about 10 minutes. Salt to taste. Makes 3 cups.
Cube cooked chicken. Dice celery and drain peas. Mix lemon juice and salt with chicken, celery, peas and grated onion. Let stand for 5 minutes. Add cut up eggs. When you are ready to serve, add 1 cup or more of mayonnaise, sufficient to hold the mixture together. Make salad moist.
Mix cake mix, sugar, oil and nectar; add eggs.	Bake in a tube pan at 325° for 1 hour. Cook for 15 minutes and remove from pan. Mix 1 cup of confectioners sugar and juice of 1 lemon and pour over cake.
A neighbor, who was born in Holland, gave me this soup recipe. One day to be different, I added the kielbasa and really liked it. The Ozark Pudding is Bess Truman's that I first tried in Clovis, New Mexico.
In a large skillet cook beef and onion. Stir in flour, garlic powder and pepper. Cook for 5 minutes, stirring constantly. Reduce heat to low and stir in soup; simmer, uncovered, for 10 minutes.
Preheat oven to 350°. Pop popcorn. Divide into two parts. Put into two 9 x 12-inch pans. Add 1 cup peanuts into each pan. Into pot on top of stove over medium heat, melt butter, sugar, Karo, vanilla and salt. Cook until boils; boil 5 minutes, stirring constantly. Pour on top of popcorn and peanuts, halving between two pans. Put pans into oven for 1 hour, stirring every 15 minutes. Pour out onto wax paper, stirring to keep from sticking together. Cool. Store.
Mix ingredients well. Drop by teaspoonful on ungreased cookie sheet. Press with fork. Bake at 375° for not more than 10 minutes.
Beat eggs, shortening and sugar. Add spices, salt, baking powder and soda. Add buttermilk. Gradually add flour. Fold in berries.
Sprinkle chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in skillet and add chicken. Cook about 8 minutes or until chicken is brown on both sides. Remove from heat and keep warm. Melt remaining 2 tablespoons butter in same skillet. Add cukes; stir to coat. Sprinkle remaining salt and pepper over cukes; cook 2 minutes. Stir in dill weed. Push cucumbers to side of skillet. Return chicken and any collected juice to skillet. Cook 2 minutes or until chicken is tender. Place chicken on serving platter. Arrange cukes around chicken. Add lemon juice to juice in skillet and pour over chicken. Garnish with lemon slices.
Put sugar and water together. Let cool. Mix rest of ingredients together. Put in container and freeze.
Cook carrots until tender; drain. Add rest of ingredients to them while hot. Let marinate several hours. Will keep long time in refrigerator.
Mix margarine, flour and nuts. Bake 25 minutes at 350°. Cool before spreading on mixture of cream cheese, Cool Whip and powdered sugar. Mix pudding with milk and spread on top of cream cheese mixture. Put whipped cream on top of pudding mixture.
Mix and put into casserole. Sprinkle with crushed potato chips. Bake at 400° for about 10 minutes or until it bubbles.
Cook broccoli and place on bottom of a 13 x 9-inch pan. Place chicken chunks onto broccoli. Mix soup, mayonnaise and juice; pour onto chicken. Add shredded cheese and crumbs; sprinkle melted butter on top. Bake for 1 hour at 350°, uncovered.
Bake cake as directed and let cool. Combine cream cheese, dry pudding and milk with electric mixer. Spread mixture over cooled cake, spread drained pineapple over mixture, then cover with whipped cream.
Mix all ingredients together except Miracle Whip. Add just enough Miracle Whip to make spreadable. Stores about 2 weeks. Good on a sandwich with ham.
Mix together eggs, sugar, vanilla. Add melted butter. Sift in dry ingredients. Fold in fruit and nuts. Bake in a greased 8 x 8 pan at 350° for 20-25 minutes.
Preheat oven to 325°. Beat eggs; stir in sugar. Stir in cornmeal and flour. Add milk and butter; add vanilla and vinegar. Pour into unbaked pie shell. Bake for 45 minutes.
Mix all ingredients. Pour into paper cupcake liners in 2 1/4-inch muffin tins. Freeze and store in plastic bag after individual servings are frozen or pour into 8 x 8-inch pan. Freeze. Cut in squares to serve.
Brown hamburger; drain fat. Add chili seasoning mix, whole kernel corn, tomatoes and green pepper. Have ready the elbow macaroni. Add to hamburger mixture and heat. Place in baking dish; top with Cheddar taco seasoned cheese. Bake at 350° until bubbly. Delicious!!!!
Combine all ingredients. Bake in 9 x 13-inch baking pan or dish at 350° for 1/2 hour.
Spray wok or 12-inch skillet with nonstick cooking spray; heat until hot. Add ginger root and garlic; stir-fry about 1 minute or until lightly browned. Add broccoli, carrots and onion; stir-fry 1 minute. Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir for 30 seconds. Serves 4.
Cover liver with hot water; simmer 5 minutes. Drain liquid and reserve for stock. Put liver and onion through food chopper using medium blade. Add remaining ingredients except bacon to the ground liver mixture. Form into loaf in a 5 x 9-inch pan. Top with bacon slices. Bake in moderate oven (350°) for 45 minutes. Serves 6 to 8.
In a large bowl with mixer on medium speed, cream butter, sugar and eggs until smooth and fluffy. In a separate bowl, combine dry ingredients. Add to creamed mixture and stir until well blended. Refrigerate dough for 30 minutes.
Place frozen bread in greased bread pans. Let rise until pans are full. Remove sausage from casing and cook in frying pan until lightly browned. Drain on paper towels. Take bread dough, one loaf at a time, and roll out to about 1/4-inch thick. Brush dough with olive oil and then sprinkle with half of the sausage, half of the onion and some Parmesan cheese, garlic salt and some black pepper if you like. Roll up like you would a jelly roll and cut into about 1/2-inch slices. Place into greased baking pans with sides of slices touching. Let rise until about double in size. Cook in a 375° oven until browned.
If using sea scallops, cut into 1 1/2 inch pieces, pat dry. Mix flour, salt and pepper; coat scallops with flour mixture. Heat oil in 10-inch skillet. Cook scallops in oil 4 to 5 minutes, turning carefully until light brown. Remove to serving plate. Cook garlic in margarine in 1-quart saucepan over low heat for about 2 minutes; stir frequently until brown. Pour over scallops. Sprinkle with parsley. Serve with lemon wedges. Makes 3 servings.