HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt candy and 1 stick margarine in double boiler. Set aside, but keep warm. Cream 1 stick margarine with sugar. Add eggs. Add flour, buttermilk, soda and vanilla. Fold in candy, pecans and butter mixture. Bake in tube pan at 325° for 1 hour.
Mix in order by hand. Pour into ungreased, unfloured 13x9x2-inch pan. Bake at 350° for 30 minutes.
Combine first 9 ingredients with 1 can tomato sauce. Form into 6 loaves. Place in shallow baking dish. Bake at 350° for 20 minutes. Remove excess fat. Combine gravy mix with remaining can tomato sauce and water. Pour over loaves. Bake 15 minutes longer. Serves 6.
Mix all ingredients together. Put in buttered baking dish. Crumble buttered corn flake crumbs on top. Bake in a 350° oven until well heated and bubbly.
Heat oven to 350°. Grease and flour tube pan. In a large bowl, beat sugar and butter with electric beater at medium speed. Add eggs, one at a time, beating thoroughly after each egg. Add dry ingredients, milk and vanilla. Beat 3 minutes. Pour into tube pan and bake for 1 hour and 15 minutes. When done, cake should pull away from side of pan. Cool 15 minutes on rack before removing from pan.
Heat sugar and corn syrup in a saucepan until mixture bubbles. Stir in 6 cups Rice Krispies. Press into 9 x 13-inch pan. Top with melted chocolate and butterscotch mixed.
Peel and grate potatoes into a large bowl with onions and grated cheese. Heat can of Cheddar cheese soup with 1/4 cup butter until melted. Remove and blend in sour cream. Add to potatoes and stir lightly. Cook in a buttered casserole dish. Dot with butter. Sprinkle corn flakes over top. Bake 45 minutes at 350°.
Refrigerate potatoes and eggs for several hours. Mix first 6 ingredients and chill for several hours. Combine all ingredients. Garnish with sliced egg, radishes and parsley and serve.
Mix ingredients in a blender until smooth. Pour the blended ingredients into a 9-inch square baking dish. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Chill thoroughly.
In 4-quart pot, put rice, water and salt. Bring to boil. Turn down. Stir until most of water is absorbed. Add 2 quarts milk. Bring to a boil. Turn down to medium heat, stirring constantly, for 45 to 50 minutes.
Beat cheese, butter, sugar and vanilla until fluffy. Blend in flour. Press dough and roll out. Bake at 350° for 10 to 12 minutes. Cool; fill in jam. Dough can be refrigerated to make rolling out easier.
Clean, wash and dry fish. Place in well-greased, hinged wire grills. Combine remaining ingredients. Baste fish with sauce. Cook about 4 inches from hot coals for 8 minutes. Baste with sauce. Turn and cook 7 to 10 minutes longer or until fish easily flakes when tested with a fork. Serves 6.
Combine melon cubes and peach slices. Chill. With a teaspoon, shape cream cheese into 12 balls. Roll in chopped nuts. Arrange fruit mixture in individual dishes. Garnish with cream cheese balls. Serves 6.
Roll scallops in flour and brown in oil; add remaining ingredients. Pour into baking dish and bake at 350° for 1 hour.
Mix all ingredients. Pour into casserole dish. Bake at 350° for 1 hour.
In medium saucepan, slowly melt chocolate over low heat, stirring constantly. Remove from heat; beat smooth. Stir in marshmallows and nuts. Spread in buttered 8 x 8x 2-inch pan. Chill, then cut into squares. Makes about 2 to 2 1/2 pounds. (Can be rolled and cut in slices.)
Mix white sugar, flour and soda. Add juice from fruit cocktail and eggs. Beat until fluffy. Fold in fruit cocktail, and pour into a greased 9X13 pan. Sprinkle brown sugar over top of batter.
Mix together ground beef, rice, onion, salt and pepper. Form into 8 balls and place in greased baking dish having a tight-fitting cover. In a saucepan, combine the tomato sauce and Worcestershire sauce. Heat to boiling and pour over meatballs. Cover and bake at 350° about 1 1/4 hours or until visible rice is tender when pressed lightly between fingers. Serve with tomato sauce. Makes 4 to 6 servings.
Combine sugar, cream cheese and margarine, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool 5 minutes; remove from pans.
Add all measured, sifted and mixed dry ingredients to corn in a bowl. Add egg, then melted butter. Pour about an inch of oil into skillet and heat to frying temperature. Drop batter by teaspoonfuls into oil. Turn to brown. Drain on paper towels and serve hot.	Yields 10 to 15 fritters.
Boil chicken and take off of bone. Reserve broth for later use. Put chicken on bottom of baking dish. Add 2 1/2 cups to 3 cups of chicken broth to 1 can of soup. Pour over chicken. Combine flour, baking powder, milk and melted butter together. Pour over chicken and soup. Bake in 425° oven for 30 to 35 minutes. Crust will rise to top.
Simmer chicken in enough water to cover; add salt and pepper to taste. Add 1 whole onion and 2 ribs celery; cook until tender. Remove onion, celery, bones and skin of chicken; set aside and reserve the stock for next step.
Combine first	7 ingredients, stirring until moist but still lumpy. Fold in blueberries. Fill greased muffin tins 2/3 full. Sprinkle with sugar. Bake at 400° for 25 minutes. Makes 12 muffins.
Make white sauce of all ingredients, except asparagus and eggs. Alternate in casserole layers of asparagus, sliced eggs and white sauce. Top with sauce. Sprinkle with bread crumbs and bake in a 400° oven until brown.
Chill fruit juices and 7-Up. At serving time, combine fruit juices and pineapple juice concentrate in a punch bowl. Slowly pour in chilled 7-Up. Add ice. Makes about 3 3/4 quarts or 30 (4 ounce) servings.
Combine sugars, margarine and oil. Add eggs. Sift flour and dry ingredients. Add vanilla. Mix well. Add to sugar mixture. Roll into balls the size of a walnut. Roll in granulated sugar. Place on greased cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Yields 5 dozen.
Boil potatoes without paring them. When tender, drain and remove the skins. Cut in half lengthwise and arrange in a buttered baking dish. Heat remaining ingredients. Add to potatoes. Bake in heated oven at 375° until potatoes are brown.
Mix mashed bananas, egg and sugar in a medium to large size bowl. Add butter and mix until blended. Sift together flour, soda and salt. Add sifted ingredients to first mixture. Blend thoroughly. Pour into greased 3 x 9 x 5-inch loaf pan. Bake for 1 hour at 350°.
Spread apples for pies in square cake pan. Sprinkle on top the cake mix. Melt oleo or butter. Pour evenly over dry cake mix. Bake at 350° to 375° until crispy.
Saute onion, celery and pepper. Add ground beef and cook until it loses the pink color. Add remaining ingredients and cook, covered, over medium heat 30 to 45 minutes. Stir often.
Toss lightly the chopped vegetables with chopped seafood and mushrooms. Mix mayonnaise with seasoning and 1 cup stuffing mix.
Cook squash and onion in small amount of water until tender. Drain if necessary. Mash squash. Add other ingredients. Put in greased baking dish. Cover with grated cheese and bread crumbs if desired. Bake at 350° for 30 minutes or until light brown.
Put in pans in slow oven (200°) for 1 hour. Pour out onto paper towels or brown paper sacks. Soak off excess oil. Yield: A whole bunch.
In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and onions. Stir to coat. Cover and refrigerate for 2 hours. Serves 6.
Mix meat, onion, salt, pepper and water; cook in saucepan for 45 minutes. Add seasoning and potatoes. Put ingredients into 2 pie crusts. Bake small pies for 30 minutes; large pies for 45 minutes at 350°.
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough for 2 (9-inch) layers or 3 (8-inch) layer cakes.
Mix flour, margarine and pecans well. Press into 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes until browned; cool. Beat cream cheese with powdered sugar. Fold in 2 cups Cool Whip. Spread over cooled crust. Beat pudding with 3 cups cold milk (mixture will be very thick). Spread over cream cheese layer. Top with remaining Cool Whip. Cover. Refrigerate until ready to serve.
Mix dry ingredients in large bowl and wet ingredients in smaller bowl. Add the mashed bananas to wet mixture. Add raisins, blueberries and cranberries to the dry mix and stir thoroughly. Add chopped apples to dry mixture. After both bowls are well mixed, pour the milk mixture into the dry mix, barely incorporating the wet and dry mixes. Spoon into 24 muffin tins. Bake at 400° for 25 minutes.
Cream sugar, oil and shortening. Add eggs. Sift flour, salt and soda together. Add flour mixture and apples alternately to sugar mixture. Stir in nuts and vanilla. Bake at 350° for 1 hour.
Heat oven to 375°. Mix Bisquick, butter, nuts and flavoring. Add water and stir together. Shape into balls (about 24). Bake 10 minutes. While still warm, roll each ball in confectioners sugar. Makes about 2 dozen.
Blend sugar, salt and flour. Add 2 beaten eggs, milk and corn. Pour into buttered casserole. Dot with butter. Bake at 350° for 45 minutes or until knife inserted comes out clean.
In large saucepan heat oil. Add celery, carrots, onion and red pepper; saute until tender. Stir in flour. Gradually add chicken broth, stirring until smooth. Bring to a boil. Stir in peanut butter until smooth; simmer 15 minutes. Stir in tomatoes, milk, sherry and lemon juice. Heat through. Season with salt and pepper. Garnish with chopped peanuts, as desired. Yields 7 servings.
Fry beef; drain. Add remaining ingredients. Simmer and serve on hamburger buns.
Mix dry ingredients in small bowl. Mix wet ingredients in separate bowl. Mix wet and dry ingredients together. Let mixture set until it turns to jello thickness. Mix crab meat in carefully; do not break up crab lumps. Place piles of crab mixture onto greased baking pan. Broil until golden.
Pour mixture over chicken, cheese and tortilla and bake. Bake at 350° for 40 minutes.
Salt and pepper steak. Cover steak with bacon slices and chopped onion. Roll like jellyroll and tie securely with string. Dredge in flour. Brown in roasting pan. Cover and bake at 350° for 1 hour. Add water as necessary. Makes delicious gravy.
Pour in casserole dish the chicken broth. On broth, place the chicken with bacon (1 strip) wrapped around pieces (2 pieces per person). Place a slice of Swiss cheese and a dollop of sour cream on each bacon wrapped piece. Bake at 350° for 1 hour. Delicious.
Mix together orange juice, water and sugar. Add pineapple and bananas. Let freeze until solid. To serve, thaw until slushy.
In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks. Return to the cooking liquid and heat through. Serve on rolls. Yields 16 servings. Freeze in serving size portions for a quick and easy meal.
Cut up about 4 to 5 pieces of garlic. Brown in pan; add 1/2 onion. Brown as well. Add in tomato puree and remaining ingredients. Let simmer for 1 to 2 hours.
Mix cornstarch, sugar, water and salt. Cook until thick. Set aside to cool. Beat egg whites until fluffy. Continue beating while pouring in the cooked mixture and beat for five minutes. Pour on top of pie and bake for 5 to 7 minutes, until slightly browned.
Combine pineapple juice, orange juice, cranberry juice, water, lemon juice and sugar to taste. Mix well; heat. Yield: 20 servings.
Mix first 6 ingredients. Pour into a greased 9 x 13-inch baking dish. Top with Mozzarella cheese. Combine corn flakes and melted butter. Sprinkle over top of casserole. Bake in a 350° preheated oven for 1 hour. This can be frozen before it is baked.
Cook vegetables until tender. Drain. Pour into greased casserole dish. Mix together mayo, cheese and onion. Spread over vegetables. Mix crushed cracker crumbs with margarine and sprinkle over top. Bake at 350° for 30 minutes.
Wash and cook tomatoes, onions, celery, parsley flakes and red pepper; run through strainer. Add sugar, cornstarch, salt and butter. Put in kettle and bring to a boil. Boil for about 1 to 1 1/2 hours; stir often. Put into clean sterilized jars.
Cream together shortening and sugar. Beat in eggs, one at a time. Stir in pumpkin and molasses. Sift together flour, salt, soda, baking powder and spices. Blend into pumpkin mixture alternately with orange juice. Stir in nuts and orange rind. Turn into a greased and waxed paper lined 9-inch square pan. Bake in a 350° oven for 30 to 35 minutes. May be served with whipped cream or topping. This is great with cream cheese icing.
Preheat oven to 350°. Grease 9-inch x 13-inch pan. Combine cake mix, eggs, and melted butter in large bowl. Stir until thoroughly blended. Stir in chocolate chips and nuts. Press evenly into pan. Bake for 25 to 30 minutes, or until toothpick comes out clean. Cool completely. Cut into bars.
Combine rhubarb and sugar. Let stand overnight. The next day, cook rhubarb mixture until rhubarb is tender, about 30 minutes. Stir in cherry pie filling and cherry gelatin. Bring to a boil. Cool. Put in containers and refrigerate or freeze until ready to be served.
Combine crab meat, baking powder, mustard and Old Bay seafood seasoning together. Mix egg and bread crumbs together. Now combine other ingredients. Mix all ingredients well together. Then form cakes; fry in Wesson oil or favorite oil until golden brown.
Boil package of jumbo shells until tender. Drain. Cool for about 5 minutes. In a bowl, mix all 3 cheeses together. Take pasta shells and stuff the cheese into individual pasta shells. (Set shells aside.) Brown meat in a skillet. Don't forget to use your Pam! Drain. Now, mix meat and spaghetti sauce together and heat. Add herbs, basil, oregano and garlic. Set aside. Place pasta shells on a baking sheet. Place in oven at 350°. Heat until cheeses are melted. Take shells out. Place 3 or 4 on a plate. Take sauce mixture and pour over shells. Serve with salad and bread. Serves 6.
Combine all ingredients (except Topping) and mix by hand. Do not use an electric mixer. Pour into a greased 9 x 12-inch pan and bake for 30 to 35 minutes at 350°. Spread topping over cake while warm. Makes 12 servings.
Drain pineapple; reserve liquid. Half the slices. Melt butter in 9 x 1 1/2-inch round baking pan. Stir in brown sugar and 1 tablespoon pineapple liquid to make 2/3 up. Arrange pineapple in pan.
Dissolve yeast in water. Add sugar. Mix all ingredients together with spoon. May use all at one or keep half in refrigerator for use later. Use only enough flour to handle well. Roll and cut biscuits. Bake until brown. 12 minutes. 400°. Not necessary to let rise. Place on a greased pan. Brush with oil.
Melt together peanut butter, chocolate chips and margarine over low heat. Let cool and pour over cereal. Stir until coated. Put 3 cups powdered sugar in brown grocery bag. Pour cereal in bag and shake. Spread on paper towels. Let dry 1 to 2 hours. Refrigerate or freeze.
Melt Velveeta cheese in a crock pot. When melted add all other ingredients. Serve warm in crock pot.
Soften yeast in warm water. In large bowl, combine the next 8 ingredients. Add yeast to this mixture. Add flour; mix well. Cover; let rise until double. Stir down and turn into greased casserole dish. Let rise until double. Bake at 350° for 40 to 50 minutes. Brush with butter; sprinkle with salt after you remove bread from pan.
In skillet, in a tablespoon oil, stir-fry 1/2 of chicken until brown. Remove and repeat with remaining chicken. In 1 tablespoon oil, stir-fry vegetables with ginger and garlic powder until just tender. Add soup, soy sauce and vinegar. Heat to boil. Return chicken to skillet. Serve over rice.
Place frozen enchiladas in glass baking dish; pour chili undiluted over enchiladas. Spread out evenly. Bake at 350° for 20 minutes. Remove from oven. Spread cheese over top and return to oven until cheese is melted. Serves 6.
Mix meal and sugar. Stir in sour cream and eggs. Blend well and stir in vegetable oil. Bake at 425° for 25 minutes.
Mix onion soup mix, mushroom soup and 1 can water. Add uncooked rice. Pour in 9 x 13-inch pan. Place uncooked chicken seasoned with Creole seasoning. Cover with aluminum foil and cook at 300° for 1 1/2 to 2 hours.
Cook lasagne according to package directions. Combine three cheeses with eggs, spinach, pepper and nutmeg. Spread thin layer of sauce in a 9 x 13-inch baking dish. Spread cheese mixture evenly on lasagne. Roll up and place seam side down in dish. Repeat. Cover with remaining sauce. Bake, covered, at 350° for 25 minutes, then, uncovered, for 5 minutes longer.
Mix first 3 ingredients together thoroughly. Sift next 2 ingredients together and stir in. Mix in chopped nuts. Chill dough about 30 minutes.
Mix well. Store in closed container. Use 3 teaspoons per cup of boiling water.
Mix cheese, mayonnaise, chilies, spinach and artichokes. Pour into lightly buttered flat pan or pie dish. Place under broiler for several minutes, until heated through and top is browned. Serve with tortilla chips.
Combine oats and sour cream. Stir in melted margarine, eggs and brown sugar; mix well. Sift together flour, baking powder, soda and salt. Stir into oat mixture. Divide into 2 (12-cup) muffin pans. Bake at 375° for 20 to 25 minutes.
Beat egg white until stiff. Add brown sugar. Blend well. Preheat oven to 275°. Spoon onto well-greased cookie sheet (about 3/4 teaspoon each time). Add a pecan half on top of each. Bake for 30 minutes and turn oven off, leaving in oven for 30 more minutes.
Mix well and pour into 1 pound coffee can. Put can in 3 pound coffee can and cover. Pour ice and rock salt around 1 pound can until 1/2 full. Roll fast for 15 minutes. Drain off ice. Add more if necessary. Roll for at least another 15 minutes.
Sprinkle chicken with salt and pepper. Melt butter in large skillet. Cook chicken until lightly brown, about 4 minutes on each side. Remove chicken from pan and set aside. Add apple juice or Chablis and jelly to pan drippings. Simmer until jelly is melted. Stir constantly. Return chicken to pan and baste with sauce. Cover and simmer 20 to 30 minutes.
Melt margarine. Add marshmallows and stir until melted. Add gelatin if desired. Pour over popped corn. Form into balls.
Sift first 5 ingredients together. To the orange juice, add butter and enough boiling water to make 3/4 cup. Then slowly add to dry ingredients. Add egg and mix well. Fold in cranberries. Pour into greased and floured loaf pan and bake in 325° oven for 1 hour. Test for doneness by inserting cake tester into center. Cool at least 10 minutes and remove from pan and cool on rack.
Heat oven to 350°. Heat Velveeta Italiana and milk in medium saucepan on medium heat until Velveeta is melted, stirring occasionally. Stir in beans, shells, tomato and seasoning. Spoon into 1 1/2-quart casserole. Bake 15 minutes. Sprinkle with Parmesan cheese. Makes 6 servings.
Saute the onion in oleo. Mix all ingredients and put in a 9 x 9-inch casserole dish. Cover with chips and cook at 350° until it bubbles, about 30 minutes.
Crumble up slice of bread. Add to it the beef, milk, oregano and onion salt. Form into balls. In a 2-quart casserole dish, mix cream of chicken soup and water. Brown meatballs in skillet, then add meatballs to soup mixture. Bake for 1 hour at 350°. Makes 16 meatballs.
Melt butter; stir in other ingredients except cheese. Pour over popcorn. Sprinkle Parmesan cheese over popcorn and toss lightly until coated.
Cook pasta without salt and drain and cool. Toss shredded crab, pepper, onion and parsley together and set aside. Combine soy sauce, oil, vinegar and sugar, stirring until sugar is dissolved. Pour soy sauce mixture over crab mixture. Gently toss together. Chill 2 to 4 hours to allow flavors to blend. Toss again just before serving.
Drain pineapple liquid into a measuring cup. Add enough milk to make 1 cup. Combine with egg and orange rind. In separate bowl, sift together flour, sugar, baking powder, salt and nutmeg. Blend milk mixture into dry ingredients along with the melted butter, mixing just until batter is blended. Stir in crushed pineapple.
Combine first 7 ingredients and form a loaf. Top with sauce, onion and olives. Cook in 350° oven for 45 minutes or until cooked through.
Cook squash and onion, drain. Add butter, salt and pepper, and milk.	Mix together, then add beaten eggs, cheese and cracker crumbs. Put in casserole.	Bake at 375° for 30 to 35 minutes. Serves 6 to 8.
Cut cabbage in half. Then half again to make wedges. Cut on the diagonal into thin strips. Mix with onion and carrots. Combine green pepper with salt, sugar, vinegar and mayonnaise. Toss with slaw and refrigerate at least one hour
Cook spinach and rice according to directions. Combine all ingredients in a casserole dish. Bake at 350° for 30 minutes.
Place all ingredients except poppy seed in large mixer bowl. Stir until well blended. Add poppy seed. Pour into well-greased angel food pan. Sprinkle with sugar and cinnamon. Bake 1 hour at 350°.
Place butter in 1-quart measuring cup. Microwave at High 1/2 minute. Blend in flour and seasonings. Gradually stir in milk and microwave on High 8 to 10 minutes, stirring well after 4 to 5 minutes.
Beat margarine and brown sugar until fluffy. Add egg and vanilla. Beat. Mix flour, cornmeal, baking powder and salt. Add to sugar mixture. Stir in nuts. Shape into three 12-inch rolls. Chill. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake in 375° oven about 8 minutes, or until brown. Cool on rack.
Cut fish into 4 to 6 portions, and put into shallow buttered casserole dish. Mix the next 6 ingredients and pour over fish. Let stand until fish is thawed. When ready to bake, top each piece of fish with 1 onion slice and 1 tomato slice. Sprinkle over top, a mixture of corn flake crumbs and parmesan cheese. Dot with butter. Bake at 350 degrees for 25 to 30 minutes, or until top is a golden brown. Serve with sauce from pan.
Mix all ingredients except bacon. Place in baking dish. Crumble bacon on top. Bake for 1 hour at 350°.
Dissolve jello in hot water. Add pinch of salt. Chill until it begins to jell. After jello begins to jell fold in corned beef, cucumber, green pepper, onion, celery and eggs. Last, fold in mayonnaise. Put in ring mold until firm.
Mix all ingredients. Spoon batter into a funnel, closing the bottom with your finger until ready to drop into hot shortening, which is placed into ordinary skillet (3/4 full of melted shortening). Brown both sides and sprinkle with powdered sugar.
In a large mixing bowl, combine first 6 ingredients. In another small bowl, beat yogurt, eggs and oil together. In the large mixing bowl, make a well (dig a small hole in the middle of the mixed dry ingredients). Pour the liquid ingredients all at once into the well you made in the large bowl. Mix gently just until the flour mixture is moistened. Pour into 12 greased muffin tins. Bake at 400° until brown, about 18 to 20 minutes.
Combine all ingredients except crushed tomatoes in a large bowl; mix well. Place about 3/4 mixture in a food processor, fitted with steel blade, and process for about 5 seconds. Return to bowl with remaining salsa mixture. Add crushed tomatoes and mix well. Cover tightly and allow to chill at least 1 hour before serving. Makes about 4 cups.
Put rice in baking dish. Pour consomme on top of rice. Pour mushroom soup into dish and stir in. Cut margarine into small pieces and place in casserole. Sprinkle in chopped onion. Stir if necessary to saturate ingredients.
Cook all ingredients together until desired thickness. Add onions the last 1/2 hour. Can.
The night before, wash beans and cover with water. (Do not use as much water as you would if you were making beans and rice. Just barely cover the beans with water.) The next morning, put beans on to cook, about 1/2 hour. Later, in a small amount of oil, saute vegetables until clear. Add the can of tomato sauce to vegetables and stir. Add to beans and cook until beans are tender.
Mix all ingredients together and bake at 350 degrees for 1-1/2 hours.