HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine applesauce, sugar and liquid Butter Buds. In separate bowl, sift together flour, soda, cloves and cinnamon. Add to applesauce mixture. Stir by hand and mix well. Add raisins. Pour into a 13 x 9-inch ungreased pan. Bake at 350° for 30 minutes.
Season chops with salt and pepper. Brown on both sides in hot oil. Remove chops. Add onion soup mix and water to pan drippings; bring to a boil. Place rice and green pepper in a shallow casserole dish. Top with chops. Pour soup mixture over chops, cover with aluminum foil and bake at 350° for 45 minutes. Remove foil and continue cooking for 15 minutes.
Grease bottom of casserole; spread half of tortillas, half of meat, half of grated cheese, half of olives and half of corn. Pour half of tomato sauce and salsa, that has been mixed. Layer rest of tortillas, meat, cheese, olives and corn. Top with sauce. Bake 15 to 20 minutes at 350°.
Place zucchini in a bowl. Combine vinegar and next 7 ingredients; stir. Pour over zucchini; toss. Cover and chill 8 hours. Serve on lettuce. Yields 6 to 8 servings.
Beat eggs. Add sugar, oil and vanilla flavoring. Mix well. Stir in grated zucchini. Stir together and then add to mixture, flour, soda, baking powder, salt, cinnamon and cloves. Add chopped nuts, raisins and pineapple. Bake 40 to 50 minutes at 350° in two 9 x 5-inch greased and floured loaf pans.
Mix pineapple and sugar together and boil for 5 minutes. Mix the cream cheese and chilled milk together. Add the box of Jell-O to the pineapple mixture, then fold into the cream cheese and milk. Chill until set.
Saute onions in olive oil in skillet. Add zucchini, garlic, salt and pepper to taste. Cook 5 to 10 minutes. In bowl, mix eggs, cheese, parsley, rice and thyme. Combine all ingredients in a baking dish. Top with bread crumbs. Drizzle a little olive oil over top. Preheat oven to 350°. Bake 45 minutes.
Combine first 4 ingredients in top of double boiler. Cook until butter melts. Stir in egg. Cook and stir until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 9-inch pan.
Preheat oven to 350 degrees. Over medium heat, brown chops on both sides in oil in a large skillet. Remove from heat and arrange pork chops in a shallow 2 quart baking dish. Return skillet to heat and stir in 1/2 cup of juice, stirring to deglaze pan. Stir in raisins and salt and pour over browned chops.
Beat pumpkin, milk, eggs and sugar. Beat together and pour into well sprayed pan. Sprinkle on cake mix. Pour over this, oleo. Top with nuts. Bake 1 hour at 350°.
Mix sugar, spices, flour and shortening together just as you would pie dough, blending with pastry blender or knives until coarse mealy mixture. Take out 1/2 cup full. Into the balance add the sour milk and soda and beat very well. Pour this into a square pan and spread over the top the 1/2 cup of crumbs. You may also add nut meat finely chopped to the top. Bake in moderate oven about 30 minutes. Do not remove from pan, but let stand so the crumb top will be kept intact. (No eggs used in this recipe.)
Beat cream cheese at medium speed until smooth and fluffy. Add the apricots, nuts and honey. Serve on whole wheat bread.
Melt shortening in large saucepan. Blend in brown sugar. Cool 10 minutes. Beat in eggs, one at a time and add vanilla. Sift together the flour, baking powder and salt. Add gradually to other mixture and mix well. Add chocolate chips and nuts. Spread evenly in a 15 x 10-inch pan. Bake 30 to 35 minutes at 350°.
Blend margarine and flour and put in 9 x 9-inch pan. Bake for 20 minutes at 350°. Mix powdered sugar, cream cheese and 1/2 of the Cool Whip. Spread over the crust.
Arrange fillets in a 12 x 8-inch baking dish. Cover with vented plastic wrap; microwave at High 6 to 7 minutes, or until fish flakes easily, rotating dish 1/2 turn after half the cooking time. Set aside. In a 1-quart casserole, combine brown sugar, cornstarch, chives and dry mustard. Stir in pineapple juice, vinegar and soy sauce. Microwave at High 1 1/2 to 2 minutes, or until thickened, stirring once or twice during cooking. Stir in pineapple chunks and cashews. Drain fish well. Spoon sauce over. Microwave, uncovered, at High 1 to 2 minutes, or until thoroughly heated. Serves 4.
Cook the first 5 ingredients until thick, then add the jello. Mix and cool. Mix in fresh strawberries. Pour into baked pie shell; top with whipped topping.
Pour cooking oil in bottom of 8 or 9-inch round baking pan. Put oven on 350° and put baking pan in to preheat oil. Mix cornmeal, egg, mayonnaise and enough milk to make mixture pour, but not too runny. Once oil has been heated, pour in mixture and bake for about 40 minutes or until brown.
Make stuffing moist and put in a casserole dish. Place chicken breasts on top; pour soup over chicken. (Mix soup with a little water, 1/4 cup.) Pour over chicken and stuffing and bake 1 hour at 350°.
In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour. Serve with tortilla chips or crackers.
Roll dough until flat. Layer with ham, salami and cheese. Chop up artichoke hearts, mushrooms, eggplant and peppers. Spread out over meats and cheese. Sprinkle seasonings over everything. Roll up jelly roll style. Bake at 400° for 20 minutes.
Peel zucchini; slice lengthwise. Remove seeds. Slice as you would slice apples. Add small amount of water; bring to a boil. Simmer until tender; drain well and cool. Add remaining ingredients; place in an unbaked 9-inch pie crust. Cover with top crust; flute edges to seal. Cut slits in top crust for steam to escape. Bake in preheated 400° oven for 40 to 50 minutes. (Tastes like apple pie.)
Pour oil in electric deep fryer. Preheat oven to 425° for 25 minutes. Meanwhile, drain green chili peppers. Discard seeds and cut into 12 strips. Cut cheese into 2 cubes. Wrap a chili strip around each cheese cube and dredge each in flour; set aside.
Prepare the potatoes, onions and carrots. Place in saucepan. Add water, salt and pepper. Cover and turn heat to high. When boiling starts, switch to simmer and cook for 15 minutes. Add milk; return heat to high and bring almost to a boil. While this is heating, measure the flour into a bowl and break in the egg. Mix; stir the flour and egg mixture and the butter into the saucepan. Return heat back to simmer and cook 10 to 15 minutes. Serves 4 to 5.
Rinse and drain chickpeas; place in a blender with remaining ingredients. Turn on blender, stopping to scrape sides of blender occasionally. When well mixed, garnish with olive oil, parsley or ground red pepper. Serve on pita bread. Serves 8 to 10.
Beat sweet potatoes real good. Add milk and sugar. Then add butter and eggs. Put in oven for 5 minutes at 273°. Take out and let cool. Then eat.
Put the end of a moderately lean smoked ham in a kettle with carrot and peeled onion, whole potatoes and boiling water. Boil 1 hour and strain. Now rinse the ham thoroughly in hot water and return to strained stock, together with split peas, which have been soaked overnight and boil for 1 hour. Season with salt and white pepper and add catsup. Serve at once. Thin with boiling water if too thick.
Soak bananas 10 minutes in pineapple and orange juice. Mix together remaining ingredients and refrigerate 6 to 8 hours before serving.
Brown sausage; drain and add cheese and other ingredients. Let cheese melt and mix well. Let it cool a little and then spread on party rye. Bake 5 minutes at 350°.
Put all ingredients in huge bowl and mash (squeeze), or, if mad, stomp on it. Roll into small balls; put on ungreased cookie sheet. Butter bottom of small glass; dip in granulated sugar and mash the balls flat. Bake at 350° for 10 to 12 minutes. This recipe can be cut in half.
Blend sugar and cake mix. Add oil and sour cream. Add eggs, one at a time, beating well after each addition. Pour half the batter into greased and floured tube pan. Top with a mixture of the brown sugar, cinnamon and nuts. Add remainder of batter. Bake at 350° for 1 hour or until done.
Cook corn bread as directed. Allow it to cool, then crumble. Add the rest of the ingredients. Bake at 350° for 1 hour.
Mix jumping beans and hot sauce together in old 50 gallon oil drum. Let set for 24 hours. Heat contents of oil drum to desired temperature and eat at will. (Guaranteed to clear the gas out of your system!)
Beat eggs, oil and sugar together until blended. Next add flour, salt, baking soda and cinnamon. Stir until well blended to wet ingredients. Add vanilla and stir in. Then add diced apples with peel and nuts. Raisins can be added also, if you like. Blend well and pour into 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes.
Cream one cup sugar with a lump of butter the size of an egg. Have butter soft. Beat 2 eggs in one cup of milk. Mix baking powder and salt with flour. Beat together smoothly. Take a cup of blueberries, dust with flour and mix lightly with batter. Put in muffin cups. Bake 20 minutes at 400°.
Boil spinach and drain. Saute garlic in butter and olive oil. Add spinach, Italian bread crumbs (to thicken), Parmesan cheese, salt and pepper. You can top with boiled, sliced eggs.
Mix soft margarine and powdered sugar. Add slightly soft orange juice. Mix well. Add pecans and crushed wafers. Mix well and make into balls. Roll into coconut. Place on cookie sheet and chill. Makes 72 balls.
Boil the potatoes and chopped onion. When done, drain the liquid, reserving 1/4 cup for later use. Combine all ingredients including liquid in a large pot. Stir. Let simmer for about 30 minutes. (This can be done in an electric pot or crock-pot.)
Combine in large skillet beef, chopped onions, mushrooms, garlic, oregano and oil. Brown and add salt and pepper. Place spinach on top and steam until mixable. Mix the partially cooked ingredients in a medium casserole plus the soup and sour cream. Garnish with cheese. Bake uncovered 15 to 20 minutes at 350°.
Combine first 4 ingredients in small saucepan. Stir well. Bring to a boil and cook 1 minute. Remove from heat. Add chopped basil and orange rind. Stir well. Pour over linguine. Toss gently to coat. Sprinkle with cheese. Garnish with orange slices and basil sprigs. Yields 6 servings.
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, walnuts and bananas.
Preheat oven to 400°. Dip pounded chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and Mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings.
Mix Eagle Brand milk with lemon juice. Add Cool Whip to make a dressing. Drain fruit cocktail, pineapple and oranges. Mix. Add nuts and marshmallows. Mix fruit with dressing and chill overnight.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Mix the veggies, cheese and spices together and put in the plate. In blender, mix the milk, Bisquick mix and eggs and blend until well mixed. Pour over the veggies and stir gently. Bake for 30 minutes or until a silver knife comes out pretty clean when inserted 1-inch from the edge. Cool slightly and serve. Good with a tossed salad and a crispy homemade bread.
Brown ground beef. Add all other ingredients except macaroni and simmer for 15 minutes. Remove from heat. Sprinkle each serving with Parmesan cheese.
Brown beef and onion; drain and remove from skillet. In the same skillet, prepare Rice-A-Roni as package says. Stir in meat mixture, salsa and chili powder. Heat thoroughly. Arrange lettuce on platter. Top with rice mixture, tomato, cheese and tortilla chips. Serves 5.
Heat pressure cooker. Brown bacon. Pour off excess drippings. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. Cook 3 minutes. Cool pressure cooker at once. Makes 4 to 6 servings.
Fry bacon until crisp. Remove from skillet. Add sliced onions and saute until translucent. Add brown sugar, mustard and vinegar and simmer for 15 minutes. Drain all the beans and add to mixture. Mix. Put in casserole; crumble bacon on top. Bake 1 hour at 300°. You may adjust sweetness or tartness to taste by adding more sugar or vinegar.
Preheat oven to 350°. Grease loaf pan. Mash bananas. Beat in sugar. Add egg and mix well. Add remaining ingredients. Bake 1 hour.
Season chicken. In two frying pans brown breasts in butter or margarine on both sides over medium heat. Transfer all chicken to one pan.
Mix all ingredients, except cheese. Spread on bread. Top with grated cheese. Place in oven under broil; let cook until cheese melts.
Combine soup mix, marmalade or preserves and Russian dressing. Dip chicken in mixture or let marinate for 1 to 4 hours. Bake at 350° for 1 to 1 1/4 hours. Extra marinade can be heated and poured over chicken at serving time.
Dissolve yeast in water. Add sugar and salt. With a wire whisk, blend in Crisco until small flakes. Add enough flour to make a stiff dough. Grease sides of bowl, flip dough and cover. Let rise until doubled. Punch down and knead five minutes.
Cut pork in 1/2-inch pieces; fry in skillet. Season chicken and brown in oil. Add onion and simmer until tender. Cook rice, water and salt until dry and tender. Add rice, parsley, green onions and sausage to chicken and simmer 20 minutes. Serves 6.
Cook, drain and cool macaroni. Add chopped carrots, onion, chopped celery, pickles and chopped cheese. Mix together mayonnaise, Eagle Brand milk and white vinegar. Mix and pour over macaroni salad.
Preheat oven to 325°. Grease a 9 x 5 x 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well.
Grease a 9 x 13-inch pan with butter (oleo) and flour. Spread chopped pecans on bottom of pan. Melt 1 stick oleo in a double boiler; add light brown sugar. Stir over low heat until sugar is dissolved. Add 1 cup flour, salt and vanilla. Add beaten eggs; beat well. Pour over pecans in pan. Mix candied fruit; put evenly on top of other mixture. Bake 1 hour at 325°; you might need 10 minutes more. Let cool before cutting.
Cook macaroni according to directions on box. Add cream of mushroom soup and drained tuna. Cook until desired consistency.
Mix together in a large bowl the turkey, water chestnuts, grapes, celery and almonds. Mix the curry powder, soy sauce and mayonnaise in a separate bowl. Add to the other ingredients.
In medium saucepan, bring water to a boil. Stir in soup mix. Simmer covered, stirring occasionally, 10 minutes. Stir in corn and milk; heat. Do not boil. Makes 4 servings.
Mash garlic. Mix with soy sauce, sugar and salt. Cut pork butt into 3 pieces, lengthwise. Put meat in a shallow dish. Pour garlic mixture over meat. Let meat stand in the refrigerator for 1 hour. Turn meat a few times. Remove meat from dish. Lay pieces on a rack in an uncovered pan. Bake 1 to 1 1/2 hours at 350°. Serve hot or cold.
Make pudding according to directions on the box. Cool. When cool, beat pudding with mixer; add peanut butter and continue to beat until well blended. Pour mixture into baked pie crust and let set in refrigerator for 2 hours before serving. Spread container of Cool Whip evenly over top of pie. Garnish with peanuts, if desired. Makes 8 to 10 servings.
Mix sugar, flour, evaporated milk and milk in heavy saucepan. Cook over medium heat until it begins to thicken, stirring constantly. Add eggs (slightly beaten) and continue cooking until thick. Remove from heat and add vanilla and oleo. Put a layer of vanilla wafers, then a layer of bananas, then a layer of pudding in a bowl.	Repeat until you have 3 or 4 layers; end with	pudding on the top. Put some vanilla wafer crumbs on the top.	Refrigerate.
Combine berries and sugar in Dutch oven. Mix well, let stand 3 to 4 hours. Slowly bring to boil until sugar dissolves. Stir in lemon juice. Remove from heat and skim off foam with metal spoon. Remove fruit from syrup with slotted spoon and place in shallow pan. Bring syrup to boil, cook 10 minutes. Pour syrup over berries. Let stand 24 hours. Shake pan occasionally so berries will absorb syrup and remain whole. Place preserves into hot jars. Makes 4 pints.
Mix all together and top with 4 ounces crushed potato chips. Bake in a 350° oven for 15 minutes.
Melt oleo and chocolate chips together with a little salt. Add Rice Krispies, as much as mixture will take. Line 2 pie pans with the mixture and freeze. When frozen, fill with ice cream. Grate Baker's chocolate over top. Serve soon after taking out of freezer. Cut down with a fork.
Mix all ingredients in a large bowl. Put into a covered bowl and refrigerate for up to 3 weeks. When you want biscuits, just grease your hands. Break off pieces of dough and form into biscuits. Put on a greased pan or cookie sheet. Bake at 400° or 425° for about 15 minutes or until golden brown.
Whisk together the first 5 ingredients. Pour over crackers, stirring to coat. Place on cookie sheet and bake at 275° for 15 minutes.
Grease an 8 x 8-inch glass dish. Place chicken in a dish. Blend together soup and milk. Place cheese on chicken; cover with soup mixture. Top with croutons, bread crumbs or Ritz crackers. Bake, covered with foil, for 45 to 60 minutes at 325°.
Heat oven to 500°. Pound the chicken breasts to flatten slightly. Combine mustard and wine in shallow dish. Stir to blend.
Cook egg whites, brown sugar, cream of tartar and water over boiling water for 7 minutes or until icing holds peaks. Beat constantly with beater. Remove from heat; beat until cool. Sprinkle crushed peanut brittle over top of frosted cake.
Mix all ingredients. Add 2 eggs and 1 large can Carnation milk. Let stand overnight after mixing together.
Brown sausage and onion. Drain. Mix with other ingredients and bake about 30 minutes.
Melt chocolate with butter in a medium-sized heavy saucepan over very low heat; stir in boiling water until well blended. Add sugar and corn syrup, mixing thoroughly. Bring mixture to boiling, stirring constantly. Lower heat; simmer until mixture thickens slightly, about 9 minutes. Remove from heat; cool 15 minutes. Stir in rum, blending well.
In small bowl, combine melon balls with wine. Cover; chill about 1 hour. Cut thinly sliced Prosciutto into strips, 3 inches long and 2 inches wide. Wrap meat strips around each cheese wedge. Drain melon balls. On lettuce lined plate, arrange cheese wrapped Prosciutto and melon balls. Garnish with alfalfa sprouts. Makes 8 servings.
Combine 3 cups flour, cake mix, yeast, salt and warm water in large bowl; mix well. Add enough remaining flour to form soft dough. Knead lightly on floured surface for 6 to 8 minutes or until smooth and elastic. Pat into 9 x 18-inch rectangle. Spread with margarine; sprinkle with sugar and cinnamon. Roll up from long edge to enclose filling, sealing edge and ends. Cut into 1-inch slices. Place on a greased baking sheet. Let rise, covered, in warm place for 15 minutes or until doubled in bulk. Bake at 350° for 15 to 18 minutes or until brown. May frost with confectioners sugar icing. Yields 18.
Thaw dough according to package directions. Divide dough in half; let rest 10 minutes. On floured surface roll each dough half to an 8-inch square. Spread each with 1 tablespoon of the softened butter. Arrange half the apples down the center of each dough square. Combine brown sugar and cinnamon; sprinkle over apples. Cutting toward filling, make 2-inch long cuts in dough at 1-inch intervals on both sides of apples. Fold strips alternately over apples; fold under ends of loaf.
Mix all ingredients together and pour into greased 9 x 13 in. casserole dish. Bake at 350 for 1 hour or until pudding is set and top is browned very lightly. Let stand 10 minutes and serve.
Mix together and place one cup of mixture on a lettuce leaf. This makes a salad for 8 servings.
Sour milk and set aside. Using a pastry blender, mix flour, Crisco and salt. Add sour milk and blend to proper consistency.
Put all ingredients in large bowl, except nuts. Beat on medium speed until smooth. Fold in nuts. Pour in greased pan. Bake in 350° oven for 1 hour.
Cook the lasagna noodles in boiling water for 10 to 12 minutes. Drain and rinse under cold water. Brown the meat. Grate the cheeses. Prepare the sauce by combining the tomato sauce, parsley, basil and garlic to taste.
Preheat oven to 350°. Mix all ingredients together, except Cheddar cheese. Place evenly in a casserole dish. Sprinkle cheese on top.
Add milk until thick but not stiff. Dip with tablespoon; drop into hot and boiling chicken broth. Stir each time you drop. If dumplings are too large, chip them with side of spoon. Boil until dumplings are done. Add chicken.
Cook together in heavy saucepan for 5 minutes the first 4 ingredients. Remove from fire and add the next 2 ingredients.
Mix well. Form into 2 inch meat balls. Brown	on all sides in hot shortening.	Place in casserole. Bake in moderate oven at 350° for 30 to 40 minutes.	Makes 12 meat balls.
In blender, mix milk, pudding, yogurt and vanilla and blend until smooth. Mix all fruits. Layer 4 dessert dishes, alternating with pudding and fruit, ending with pudding. Top with 1 raspberry, 1 strawberry and kiwi. Garnish with orange peel and mint. Serve immediately or cover and refrigerate. Serves 4. Contains 110 calories, 1 gm fat and 384 mg sodium.
Mix first 7 ingredients well. Pour into unbaked 9-inch pastry pie shell. Cool and top with whipped cream or ice cream or serve plain.
Cream sugar and shortening. Add spices, milk and egg whites; mix well. Sift flour and baking powder; add fruit and nuts to flour mixture. Stir into creamed mixture; blend well. Pour into 5 greased and floured 8-inch round pans. Bake in slow oven, 325° for 40 minutes or until cakes spring back when lightly touched with finger.
Place all ingredients in crock-pot. Heat through. Serve warm on small party rye bread.
Slice any firm, ripe, raw fruit into 9-inch pan to fill. Mix cinnamon and 1/2 cup sugar together and sprinkle over fruit.
Mix all the ingredients, except egg whites, in one bowl. Beat for 5 minutes on low speed. Beat egg whites stiff and fold in cake mixture. Bake in greased and floured tube pan for 35 to 45 minutes at 350°. Turn out on rack. Have glaze ready and apply while cake is hot.
Combine meats, crumbs, pepper, eggs and milk. Mix thoroughly with hands. Form a loaf in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in moderate oven (350°) for 1 hour. Makes 6 to 8 servings.
Dissolve yeast in warm water in a large mixing bowl. Let stand 5 minutes. Stir in melted shortening. Sift dry ingredients together. Add dry ingredients and buttermilk to yeast mixture; mix well. Turn dough out on a well-floured surface. Knead gently until dough can be handled. Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and refrigerate until needed. (Dough will keep 1 week.) Shape dough into rolls as desired. Place on lightly greased baking sheet. Makes 2 dozen rolls. Bake at 400° for 8 to 10 minutes.
Cook and rinse shells. Cook hamburger, oregano and garlic together. Add Mozzarella cheese and mayonnaise and stuff shells. Arrange in greased 13 x 9 pan. Pour spaghetti sauce over the shells and sprinkle with Parmesan cheese. Cover and bake for 15 minutes at 350°. Cook an additional 10 minutes, uncovered.
Let 1 container of sherbet soften at room temperature for 10 minutes. In large punch bowl pour half of juices and ginger ale. Add scoops of softened sherbet, using all of 1/2 gallon. Do not stir. Repeat same process in another punch bowl. Makes 2 bowls frappe.
Cook spinach just until barely tender. Rinse and drain to as dry as possible, lightly pressing between paper towels if necessary. Set aside in large bowl. Melt 4 ounces cream cheese in the mushroom soup, stirring carefully so it doesn't scorch. Stir in the onion and add whole mixture to spinach. Stir well and set aside. Use rolling pin to crush crackers between 2 pieces of waxed paper. Melt margarine and stir in cracker crumbs. Pour spinach mixture into casserole dish and top with cracker mixture, spreading evenly. Bake in preheated 350° oven until bubbly, about 20 minutes.