HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, almond, salt and nutmeg. Beat until thoroughly blended. Stir in flour, 1/2 cup at a time, mixing just until blended. Stir in cherries and pecans. Spread batter evenly in greased and floured 9 x 5 x 3-inch pan. Bake in a preheated 325° oven for 60 to 70 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Loosen edges. Remove from pan. Cool completely on wire rack.
Cook in double boiler or heavy pan. Toast 1 piece of bread. Add 1 slice of turkey breast. Cover with cheese sauce. Add slices of tomatoes and 2 pieces of crisp bacon per serving. Place on cookie sheet and heat thoroughly under broiler just before serving.
Place brownies on individual serving plates. Top each brownie with a scoop of ice cream and some cherry pie filling. Top with whipped cream. Serve immediately.
Add 2 teaspoons per cup of hot water. Contains 4 calories per cup.
Cook rice until tender. Cook sausage and drain. Stir in mushroom soup. Layer rice and sausage mixture into a buttered dish. Layer sliced onion on top of each layer. Cover and cook at 350° for 1 hour.
Mix jello and pineapple in saucepan; heat, but don't boil. Let cool for 20 minutes. Stir in buttermilk, Mandarin oranges, Cool Whip and 1 cup nuts. Sprinkle top with remaining crushed nuts. Place in refrigerator to congeal overnight. Serves 18.
Mix first 3 ingredients well and add next 2. This mixture will be soft and tacky. Can add more flour if needed. Bake plain crust at 375° until done.
Combine pineapple juice, brown sugar, lemon juice, onion salt and soy sauce. Bring to a boil. Reduce heat and simmer, uncovered,	for 5 minutes, stirring frequently. Trim excess fat from ham slices. Grill over medium heat for 20 to 30 minutes. Turn slices and baste with sauce. Grill 1 minute on each	side. Garnish ham with pineapple slices and serve with remaining sauce.
Mix all ingredients and cream together, chop eggs and mix. Smooth out top in large bowl. Add paprika to top for decoration.
Combine ingredients in order given. Cover bowl lightly and refrigerate overnight for flavors to blend.
Use jelly roll pan. Line it with graham crackers; sprinkle chopped pecans over crackers. Cook sugar and butter for 2 minutes. Pour over crackers and pecans. Then bake at 350° about 10 to 12 minutes. Let cool, then break.
Add oats to boiling water; set 20 minutes. Add brown sugar, white sugar and butter; cream together. Add eggs, soda, cinnamon, salt and flour.
Cream shortening and sugar lightly. Add egg. Then add dry ingredients just until blended. Do not overmix. Add blueberries or fruit at last. Makes 12 medium muffins. Bake 20 to 25 minutes in 400° oven. Lightly glaze for special touch.
Brown meat with onion, garlic and spices. Drain and add tomato sauce. Simmer. Boil noodles and drain. Add 2 tablespoons butter, sour cream and cottage cheese. Mix well. Layer in 13 x 9-inch greased casserole, ending with meat sauce. Top with cheese. Bake, covered, at 350° for 30 minutes.
Rinse and pat dry chicken breasts. Place in shallow baking pan. Mix first 5 ingredients and spoon mixture onto chicken. Sprinkle with bread crumbs to cover. Melt butter and drizzle over chicken. Bake, uncovered, in a 350° oven for 1 hour.
Mix all ingredients. Pour into bread pan or other metal container and place in freezer. When slushy, beat until frothy and freeze again. Allow to sit out a few minutes before serving. Easy, elegant and melt in your mouth scrumptious.
Spray baking dish with Pam, put peaches in dish. Mix flour, sugar and egg until crumbly, pour over peaches. Melt margarine and pour over mixture. Bake at 325° for 30 minutes or until brown on top.
Heat pineapple and jello. Add cold water. Chill until slightly set. Add remaining ingredients. Mix and chill.
Boil sweet potatoes in jackets until tender; drain. Remove skin and mash with butter. Combine sugar, vanilla, cinnamon, nutmeg and eggs. Bake in moderate oven at 350° for 45 minutes or until knife inserted in center comes out clean. Makes 1 (9-inch) pie.
Mix thoroughly until sugar is dissolved. Spoon over fruit in a bowl or use as fondue fruit type dip.
Line a 9 x 13-inch pan with the dried beef. Cut chicken breasts in half. Flatten each piece and then roll it. Wrap bacon strips around chicken rolls, place rolls on top of beef. Mix soup and sour cream, pour over chicken. Bake, uncovered, at 250° for 3 hours, increase to 350° for last 15 minutes to crisp bacon.
Use mixer to mix pudding and 3 cups milk. Add Cool Whip to pudding; set aside. Mix margarine, cream cheese and powdered sugar. Add to pudding and mix well. Crumble cookies to fine crumbs. Put thin layer of cookie crumbs, then a layer of pudding. Alternate layers, leaving cookie crumbs on top. Let set overnight in new flowerpot or sandpail. Decorate with artificial flowers or gummy worms.
Pour boiling water into blender container. Add Jell-O and blend at low speed until completely dissolved. Add ice cubes; stir until partially melted and blend 2 minutes or until mixture is slightly thickened. Add sherbet and blend. Serve at once as beverage or pour into individual dishes and chill for 30 minutes or more. Makes 2 1/2 cups or 5 servings.
Crumble half of prepared cornbread into bottom of large serving bowl. Top with half of beans. In another bowl, combine tomatoes, onions, green pepper and jalapeno pepper; blend well. Spread half of vegetable mixture over beans. Sprinkle with half the bacon and half of the cheese. Stir together sour cream and salsa in small bowl; spread half of dressing over cheese. Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing. Garnish with sour cream and jalapeno pepper slices, if desired. Cover tightly and chill two to three hours before serving. Makes six to eight servings.
Mix sugar and cocoa well. Add eggs, margarine, milk and vanilla flavoring. Pour into an uncooked pie shell. Bake 25 or 30 minutes at 350°.
Mix together and beat 10 minutes at medium speed. Bake in greased pan for 1 hour at 325°.
Boil chicken. Once cooled slightly, shred and put in a large mixing bowl. Mix in Ro-Tel. Put chicken mixture and Cheddar cheese in a flour tortilla, roll and place seam-side down in a baking dish. Repeat until dish is full. Pour soup over the tortillas, covering completely. Top with Monterey Jack cheese. Bake at 350° for 30 minutes or until hot.
Place water in a medium saucepan; bring to a boil. Add bouillon cube, stirring until dissolved. Add Brussels sprouts; return to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until tender. Drain. Add onion and vinegar; stir gently. Cover and chill 3 to 4 hours, stirring occasionally. Yields 4 servings.
Top each cutlet with 1 slice of Mozzarella cheese and 1 slice of ham. Roll up cutlets and bread them in flour and salt, then egg, then bread crumbs. Brown in oil and set aside. In oblong dish or pan, place sauce on the bottom. Place cutlets on top of sauce. Cover with sauce and top with Mozzarella cheese. Bake at 350° for 20 to 25 minutes. Serve with pasta.
Soften cream cheese and mix with the marshmallow cream until you get a desired consistency. (Used as fruit dip at Matherne's Grocery and Deli.)
You can add rum, bourbon or brandy, if you wish, 1/4 to 1 cup depending on taste.
Mix peanut butter, milk and vanilla until well blended. Gradually add sugar. Mix until smooth and of desired spreading consistency. Yields frosting for 2 (9-inch) round layers.
Mix cereals, peanuts and pecans. Heat Wesson oil. Add remaining ingredients, except cereals, peanuts and pecans. Pour mixture over cereal mixture; stir well. Bake for 2 hours at 200°, stirring every 30 minutes.
Cook raisins about 5 minutes (in 1 cup water). Add soda and lard. Cool. Add nutmeg, cloves, cinnamon, sugar and enough flour for batter. Bake at 350° for 30 to 40 minutes.
Saute garlic in olive oil until golden and remove. Add vegetables to oil and saute. Add tomatoes; smoosh and stir. Add cooked pasta and saute until pasta picks up color/flavor. Toss all with fresh grated Parmesan cheese.
Mix Kool-Aid, sugar and water in large kettle. Just before serving, add ginger ale. You may serve in kettle as "Witch's Brew."
Sift together the flour, salt, baking soda and cinnamon. Add to the other mixture, then add apples. Mix by hand. Bake for 60 minutes at 325°.
Mix all ingredients except pizza sauce, Mozzarella, pepper and mushrooms. Place in baking dish and bake uncovered at 350° for 45 minutes. Pour any excess fat off. Top with pizza sauce, cheese, pepper and mushrooms. Bake 10 minutes more.
Crust: Mix graham cracker crumbs and melted margarine. Press in a 9 x 13-inch dish and brown.
Mix all ingredients together. Pour into buttered casserole dish. Top with 1/2 cup slivered almonds. Bake at 350° for 45 minutes.
Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Place each browned chop in a baking dish. Top each chop with a slice of onion, 1 heaping tablespoon of rice and cover with whole tomatoes. Add any remaining tomatoes and juice to pan. Cover tightly with lid or foil; simmer over low heat or bake in 350° oven for 1 1/2 hours or until tender.
Wash and peel potatoes. Roll in melted margarine and dip in beaten egg, then roll in cracker crumbs. Arrange in well-greased baking dish. Add salt and pepper to taste and dot with margarine. Cover with foil and bake at 450° for 50 to 60 minutes.
Sift dry ingredients together. Add butter and liquid. If deep fried, use 2 cups of flour and 3 teaspoons of baking powder. Drop by spoon in hot fat (375°).
Cut meat into serving pieces; pound until very thin. Mix flour, salt and pepper; dredge meat in flour. Stir egg and milk together. Dip meat in egg mixture, then in bread crumbs. Brown on both sides; put a slice of lemon on each piece of meat and cover, cooking slowly for 15 minutes.
Combine torn lettuce, sliced eggs and sliced onions in large salad bowl. Combine remaining ingredients well. Pour over salad. Mix slightly.
Rinse soaked pinto beans. Put beans in large pot and cover with water. Cook for 3 hours. Add next 5 ingredients. Stir and simmer until thick. Mash down. Layer in 13 x 9 x 2-inch pan. Layer guacamole, sour cream, cheese and tomatoes. Bake at 350° for 30 minutes. Serve with chips as your spoon. Eat with a side of salad. Makes a great summer meal.
Mix Miracle Whip with sugar and lemon juice. Combine with broccoli, onion, raisins and seeds. Ready to serve.
Combine the cooked, drained pasta with all ingredients and allow flavors to "marry" for several hours.
Drain and mix peas, green beans and corn. Add celery and onion. Mix the following in a pan and bring to boil: salad oil, white vinegar, sugar, salt and pepper. After bringing to a boil, remove from heat and let cool 5 minutes. Pour over vegetables and refrigerate overnight. Drain before serving.
Boil sweet potatoes until soft when pierced. Remove skins and mash in an ovenproof dish with salt and butter until smooth. Add applesauce, mix thoroughly. Sprinkle top with mini marshmallows and place under broiler until marshmallows are lightly browned.
Sift flour, baking powder and salt together and set aside. In a large bowl, beat butter until light. Gradually beat in sugar. Add egg and vanilla. Continue beating until very light and fluffy. At low speed, beat in 1/2 flour mixture; mix in rest with hands to form a stiff dough. Add chopped nuts, mixing to combine well. Turn out dough onto lightly floured surface. Divide in half. With hands, shape each half onto a roll 7 inches long. Wrap each in plastic wrap or foil; refrigerate until firm, about 8 hours, or overnight, before slicing and baking. (Rolls of cookie dough may be stored in refrigerator as long as 10 days. Slice and freshly bake as many as desired.)
Cut zucchini into 1/4-inch slices. Lightly grease 8 x 8 x 2-inch casserole dish. Combine flour with 1/2 teaspoon salt, 1/2 teaspoon oregano and 1/8 teaspoon pepper. Toss zucchini in seasoned flour to coat well. Slowly heat oil in large heavy skillet. Saute zucchini until golden brown, about 4 minutes per side. Drain. Cover dish with zucchini; top with tomatoes. Combine sour cream, rest of salt, oregano and pepper and spread over tomatoes. Sprinkle with cheese. Bake 30 to 35 minutes. Makes 6 servings.
Combine bread cubes, raisins or dates and 1/3 C nuts. Place in a greased 2 qt shallow baking dish.
Mix together and pour over meat. Roast for 4 hours or until done. Take out fat and bone. Pull meat apart with fork. Serve on hard rolls.
Cook onion and ground beef; drain. Add rest of ingredients. Heat until cheese melts. Spoon on hamburg buns.
Stir salad dressing mix and mayonnaise together with whip; fold in yogurt and mix well. Chill. Makes 1 1/2 cups of dressing, approximately 16 to 19 calories per tablespoon.
Grease two 5 x 9-inch bread pans. Grate zucchini and set aside. Beat eggs until light and fluffy. Add oil, sugar, grated zucchini and vanilla. Mix until blended. Stir in nuts. Divide batter between pans. Bake at 350° for 1 hour.
Beat eggs; add oil and sugar. Beat well, then add combined dry ingredients and vanilla, then add zucchini. Pour into 2 greased loaf pans. Bake for 1 hour in a 350° oven.
Pour boiling water over oats. Add shortening, molasses and salt. Dissolve the yeast in 1/2 cup lukewarm water. Add to cooled mixture. Add the beaten eggs and flour. Knead 5 minutes. Place in greased, covered bowl in warm place.
Place milk and pudding in saucepan and cook until thickened. Pour into large bowl and while pudding is still hot, pour in cake mix as it comes from package. Mix well.
Combine eggs, oil, sugar and vanilla in mixer bowl; beat well. Add flour, salt, baking soda and cinnamon; mix well. Stir in pineapple, bananas and pecans. Pour into greased and floured tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan for several minutes. Invert onto serving plate.
Grind tomatoes first and drain in colander. Mix all ingredients together and simmer gently 40 minutes.
Spread cabbage and thinly sliced onions in flat pan; sprinkle 1/2 cup sugar over all. Combine all other ingredients for the dressing and bring to a boil. Pour over cabbage. Store in covered container (airtight) in refrigerator for 12 to 24 hours. Keeps a month.
Brown ground beef with onion and garlic. Add remaining ingredients. Season with seasoning salt, dash of Tabasco sauce and 1 packet taco seasoning. Serve with Fritos or corn chips. Top with grated Cheddar cheese, sour cream and guacamole. (You can also substitute ground turkey for ground beef.)
Blend flour, sugar and salt.	Add shortening and work pastry with hands. Add	water,	vinegar and egg. Work with hands until mixed well. Roll out portions on well-floured surface and well floured pin. Makes pastry for 2 double crust 10-inch pies +. Time of preparation: 20 minutes.
Grease bottom of a 10-inch spring-form pan. Preheat oven to 350°. In a large bowl, with a mixer at high speed, beat eggs and 1 cup sugar until light and foamy, about 7 minutes. Stir in 1 tablespoon water. Add flour, cornstarch and baking powder, stirring utnil blended. Pour batter into a pan and bake 35 to 45 minutes until done. Cool cake on wire rack for 5 minutes and remove cake from pan.
Mix cheese and sugar well. Melt chocolate with water. Add chocolate to cheese and sugar. Plus add flavoring (vanilla or almond). Pour in shallow pans and cool.
Pour boiling water over oats; let stand for 20 minutes. Mix all ingredients. Add oats. Bake in a 9 x 13-inch pan at 350° until done.
Sift together flour, cinnamon and salt. Add thawed apple juice, stir and heat until thickened. Add sliced apples. Pour apples into unbaked pie shell and dot with oleo. Add top pie shell. Bake at 425° for 15 minutes, then turn oven to 350° and bake for 30 minutes.
Mix and pour onto top of chicken mixture. Bake in a 350° oven for 45 minutes to 1 hour or until lightly brown.
Butter baking dish. Sprinkle chops with salt and pepper. Melt butter in skillet or heat oil. Add onions and pork chops. Brown lightly on both sides. Place sliced potatoes in baking dish and arrange chops on top of potatoes. Add soup and milk to onions in skillet and blend until smooth. Pour over chops, cover and bake at 350° for about 1 hour, or longer for thick chops. Uncover and cook until potatoes are tender.
Brown meat and onion; drain off fat. Add Prego sauce, salt and pepper. You can add some mushroom pieces if you wish. Simmer, uncovered, for 20 to 30 minutes. Cook noodles in salt water with a little vegetable oil. Drain and rinse. Place half of noodles in a 13 x 9 x 2-inch pan. Spread with half of meat mixture, then sprinkle some Lawry's seasoning salt on, then half of Mozzarella cheese. Repeat layers. Bake at 375° for 30 minutes, or until cheese is golden brown.
Mix melted butter, 1/3 cup sugar and pretzels together and bake at 400° for 10 minutes. When you remove it from the oven, let it cool.
Melt marshmallows in milk over double boiler or microwave. Pour mixture over jello. Add the rest of the ingredients, gently folding in whipped cream last. Garnish with nuts.
Melt butter in small pan. Add brown sugar. Stir well, boiling 2 minutes on low fire. Add milk; bring to boil, stirring constantly. Remove from fire. Wait until it cools off so it will spread easily on cake. Cut in 1-inch squares. Enjoy.
Brown hamburger and onion together. Cook noodles. In a large deep baking dish, layer the ingredients with the noodles first. Add pizza sauce, hamburger mixture, pepperoni and cheese. Do this until all the ingredients have been used. Bake at 350° for 1/2 hour. Great with garlic bread!
Mix all dry ingredients. Add oil and boiling water. Stir until mixed completely. Knead with hands. Cool completely. Store in refrigerator in resealable plastic bag.
Soak apples and bananas in pineapple juice while fixing celery, grapes and nuts, then drain and mix all ingredients with mayonnaise.
Mix water and sugar together until sugar dissolves. Put bananas in blender and blend well. Add the rest of ingredients, except soda. Put in freezer until firm.
Separate eggs; beat whites until stiff. Cream Crisco, butter and sugar. Add yolks, then add flour, salt and soda sifted together. Add nuts, vanilla, coconut and buttermilk. Fold in egg whites. Bake in 3 (8-inch) pans for 35 to 40 minutes at 350°.
Beat eggs, sugar, and syrup thoroughly. Add the margarine, coconut, pecans and oatmeal. Pour into unbaked pie shell. Bake at 375 degrees for 45 minutes.
Mix ingredients together and bake at 350° for 30 minutes. Top with 20 Ritz crackers, crushed and mixed with melted butter. Bake at 350° for 10 minutes.
Sift flour and salt together. Set aside. Beat eggs, milk, vegetable oil and vanilla together. Add cottage cheese and beat until smooth. Combine with flour. Cook in waffle iron.
Preheat oven to 400°. Sift meal and salt. Stir in water and cracklings. Melt butter in a 9-inch cast-iron skillet. Pour in batter and spread over melted butter. Cook for 25 minutes or until lightly brown. Cut in wedges or break into pieces to serve.
Dissolve Jell-O in hot water. Add 7-Up. Drain pineapple and add to Jell-O mixture. Add marshmallows and bananas. Cool until firm. Mix pineapple juice, sugar, flour and egg. Cook until thick; add butter and spread on the Jell-O.
Mix well. Bake at 375° for 45 minutes in greased and floured loaf pan or cake pan.
Cook beef and onion in frying pan over medium heat, stirring occasionally, until beef is brown; drain.
Blend onion and celery and add other ingredients. Baste on chicken and watch carefully on grill. Will burn easily. Baste until chicken is done.
Beat together first 3 ingredients. Mix next 5 ingredients and add to first mixture. Add apples. Bake at 350° for 45 minutes.
Run all except tomatoes through food chopper (quite fine) and simmer until soft. Peel and cut up tomatoes. Place in large kettle. (I use an old pressure canner.) Cook about 40 minutes and add the vegetables. Mix well and season with salt and pepper in the can. I can this in pint jars and add 1/2 teaspoon salt and a shake of pepper to each can. Process in hot water bath for 35 minutes. This makes a sort of chunky sauce. I use it in goulash with canned tomatoes; it gives a very good tasting dish. I started making this sauce because we liked it better than the sauces you buy in the store.
Combine chicken, water chestnuts, grapes, mandarin oranges and celery. In a small bowl, stir mayonnaise, curry powder, soy sauce, lemon juice and salt to taste. Mix well. Stir dressing into chicken mixture. Chill up to 8 hours. Serve on a lettuce leaf.
Mix 2/3 of melted margarine and 2/3 stuffing with all ingredients. Place in greased casserole. Top with remaining stuffing and margarine. Bake at 350° for 25 minutes, until browned.
In a large saucepan, place potatoes, onion and 2 c water-bring to a boil. Cover and reduce heat and simmer 30 minutes.
For 1 pound shrimp, in an excessive amount of water, place bay leaf, pickling spice, vinegar and salt. Cook for 10 minutes or until pink.
Cream margarine and cheese well; add rest of ingredients. Mix well. Press dough onto cookie sheet. Cut into thin strips and bake at 325° for 10 to 15 minutes.
In large saucepan melt margarine. Saute onion, celery, green pepper, carrot and garlic about 3 minutes until crisp and tender. Add water, potatoes, soy sauce, thyme, basil, salt and pepper. Bring to boil, cover, simmer 20 minutes until vegetables are tender. Add tomatoes. Cover, cook 15 minutes longer. (If tomatoes are acid add sugar.) Makes about 12 cups.
Grease cookie sheet very well. Preheat oven to 375°. Unroll crescent dough onto cutting board and cut each piece in half along straight perforations. With fingers pinch diagonal perforations together on all pieces. Cut each rectangle lengthwise into 6 strips. Twist 2 strips together like a rope. Cut each rope in half. Place ropes about 1-inch apart on cookie sheet. Brush each strip with egg and sprinkle with sugar. Bake 8 to 12 minutes until golden. Remove from sheet immediately.
Mix together ingredients, except chicken. Marinate chicken several hours. Sprinkle generously with lemon pepper while barbecuing over low heat. Turn chicken often to prevent burning.
This no fat, high-vitamin winter treat requires planning. You also must peel and section citrus fruit.
Combine first four ingredients and mix well until crumbly, using electric mixer at low speed. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Combine the next seven ingredients and beat well. Pour onto baked crust. Bake at 350° for 20 minutes. Combine last three ingredients and sprinkle over baked pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in the pan. Serve with whipped cream.
Mix in boiler, sugar, cornstarch, salt, Karo and water. Cook until thickens; mixture will be clear. Add jell-O. Cool the hot mixture. Fill pie crusts with fresh whole strawberries. Cover berries with mixture. Refrigerate. Cover with Cool Whip before serving.
Cream the butter and sugar; add remaining ingredients. Place in 2 greased pie plates. Sprinkle a small amount of cinnamon and brown sugar on top.
In a large bowl, sprinkle yeast over warm water; stir until dissolved.	Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface until smooth, about 4 minutes. Place in a greased bowl. Cover; let rise in a warm place until double in	size. Punch down; shape into loaf. Place in greased loaf pan. Cover; let rise about 45 minutes. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes until done.
Cut up bacon and cook in deep pan. When lightly browned, add onions, celery and garlic to bacon and saute until onions are clear. Add chicken broth, potatoes, carrots, parsley and bay leaves. Simmer until potatoes and carrots are fully cooked. Add half and half and heat (try not to let boil). Add instant potatoes to thicken to desired consistency. (Start by adding about a cup at first.)