HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend dry ingredients with mayonnaise. Gradually stir in water and vanilla until smoothly blended. Bake at 350°. Ice as desired after cake is completely cooled.
Sift together first 5 ingredients. Add water to raisins and boil for 5 minutes, until liquid is decreased to 1/2 cup. Cool and drain. Cream shortening and sugar; add eggs, blending well after each. Add vanilla, nuts and raisins. Add sifted dry ingredients and blend. Drop by teaspoon on greased cookie sheet. Bake for 15 minutes at 375°.
In a large bowl of electric mixer, soften and cream Genesis 18. Slowly beat in Isaiah 7. In small bowl, beat Job 39 well and add to the creamed mixture. Sift together the 1 Samuel 28, 1 Kings 19 and Matthew 21, Exodus 30 and Luke 14. Add to creamed mixture and mix thoroughly. Fold in 2 Samuel 16 and Genesis 43. Grease a 9-inch tube pan with Judges 5. Line with waxed paper; pour in batter. Bake 30 minutes at 350°. Lower oven temperature to 325° and bake 20 to 25 minutes longer, until cake is golden brown and tests done. Cool in pan on wire rack 15 minutes. Invert onto serving plate. Remove waxed paper and cool completely. Yields about 10 servings.
Drain sauerkraut. Chop celery, onion and green pepper. Mix oil, vinegar and sugar. Combine ingredients and let stand overnight.
Place pigs feet, onion, celery, green pepper, seasonings and vinegar in 8 quart saucepot. Add 4 cups of water or enough to cover pigs feet. Bring to a boil.	Reduce to medium heat; cover. Cook 3 hours or until pork is tender and meat starts to pull away from	the bone. Stir in tomato sauce. Simmer 15 minutes. Serve immediately as pigs feet cool quickly. Makes 4 to 6 servings.
Pour in a Bundt pan or angel food pan. Bake at 325° for 1 1/2 hours. Do not preheat oven. Do not open oven door while baking.
Mix orange jello and boiling water. Put this in the refrigerator until firm. Mix the cream cheese, 1 cup Cool Whip and powdered sugar. In an 8-inch square pan, layer the jello, cream cheese mixture, pineapple, 8 ounces Cool Whip and grated cheese, then top with nuts.
Dice onions and brown with mushrooms in oil. Beat egg and pour over	onions and mushrooms. When egg begins to set, break into pieces. Add cooked rice, peas, meat and soy sauce. Cover and simmer 30 minutes.	If too dry, add a little water.
Saute the onions, garlic, bay leaf and peppers in hot oil until onions are translucent. Add the tomatoes, reserving the juice.
Cook pasta according to package directions; drain. In a medium skillet, heat oil; add garlic. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil and pepper. Simmer on low heat for 5 minutes. Pour sauce over pasta and serve immediately.
Cook rice in 4 to 5 cups water until tender. Mix remaining ingredients and add to rice. Bake in shallow dish for 45 minutes at 350°.
Put in punch bowl in this order: cake layer, 1/2 of everything in order given, cake layer and 1/2 of everything in order given. Sprinkle with nuts and cherries.
Make sandwiches with Ritz crackers. Spread peanut butter between some and Marshmallow Creme between others. Buy chocolate almond bark and melt it in the microwave. Dip the cracker sandwiches in the chocolate and you have delicious cookies. Lay them on foil; they harden instantly. Keep unused chocolate in refrigerator and melt again later for another batch.
Mix squash, onions, peppers and pimentos in large pan. Stir in salt. Soak 1 hour. Drain. Mix remaining ingredients. Boil 15 minutes. Add hot peppers to taste. Put in jars and seal. Water bath for 15 minutes.
Mix the cream cheese and Dream Whip together; set aside. Mix strawberries and filling together. Mix a layer of cake-strawberry mixture and cream cheese mixture. Repeat. Top with sliced strawberries.
Whip egg in saucepan. Add vinegar, water, sugar and cornstarch. Bring to rolling boil until it thickens. Fry bacon until crisp; drain on paper towel. Crumble bacon. Add warm salad dressing and crumble bacon to lettuce, endive or other desired greens and toss.
Put meat, onions, celery, salt and pepper in large soup pot. Cover with water 1 to 2 inches above contents and cook (covered) over medium heat for 1 1/2 to 2 hours or until meat is tender. Add water as necessary. Add cabbage and can of tomatoes (cut up tomatoes) and continue to cook for about 1 hour or until cabbage is soft. In separate pots, cook carrots and potatoes until soft (not mushy). Add cooked carrots, potatoes and tomato soup and simmer until hot.
In a large heavy skillet, place meat in oil. Brown; add onions, bell pepper and celery. Fry until clear. Add flour and brown (for your roux). Add bay leaves, thyme and basil. Add water and Kitchen Bouquet to color. When meat is getting tender, put in frozen butter beans, carrots and turnips and cook for 15 minutes, then add potatoes, parsley and garlic. If too thick, add more water and cook until tender. Serve over rice.
Mix cake mix according to directions. Pour half of batter into a 9 x 13-inch greased cake pan. Bake 20 minutes at 350°. Melt caramels with margarine and milk. Pour over the baked cake. Sprinkle with chocolate bits and chopped nuts. Dot the remaining cake mix on top. Bake 20 minutes at 250° and 10 minutes at 350°. This needs no topping.
Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp and flatten. Bring water to a boil. Add shrimp; cook 1 minute. Drain. Place in shallow pan. Cook onion, green pepper and celery in 1/4 cup butter in a skillet, stirring often, until tender.
Mix flour, nuts and margarine. Pat down in a 9 x 13-inch casserole dish. Bake at 350° for 20 minutes.
Mix together sugar, water, corn syrup and salt in a 2 quart casserole. Loosely cover with a lid or plastic wrap. Microwave on High (100%) for 5 to 6 minutes or until boiling. Uncover. Microwave on High (100%) for 8 to 10 minutes, or until hard ball stage is reached.
Melt marshmallows, butter and salt. Pour popped corn into large buttered bowl. Pour marshmallow mixture over popcorn. Form into balls. Great Halloween treats!
Cream butter and sugar. Add sour cream and egg yolks, beating after each addition. Add flavoring, flour and soda. Beat the egg whites in separate bowl until stiff and fold into first mixture. Bake at 325° for 1 1/2 hours.
Cut each potato in 8 wedges. Arrange wedges peel side down. Mix remaining ingredients and brush over potatoes. Bake in preheated oven at 375° for 45 minutes. Brush occasionally with oil mixture. Makes 8 servings.
Sift flour, baking powder and salt in bowl. Work butter into flour with pastry blender. Stir egg and milk together and then into flour. Turn into 9 x 13-inch baking dish. Press the thin edge of apple pieces, in rows, into the dough. Combine remaining ingredients and sprinkle over apples. Bake at 350° for 30 to 40 minutes. Serve hot or with a lemon sauce cool.
Mix all ingredients and layer in bowl with vanilla wafers and bananas. Top with Cool Whip. Refrigerate.
Saute onion in olive oil or vegetable oil in large pot. Cook hamburg in oil with onion. Add tomato puree and tomato paste to onions and hamburg. Add garlic, salt, pepper, parsley flakes and oregano; stir and simmer.
Beat together in a large bowl the oil, egg, sugar, water and vanilla until creamy. Add remaining ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cut up a bunch of broccoli into small pieces. Cut up onions. Add bacon and raisins. Mix the remainder and pour over. Chill.
Spread apples in 10-inch pie pan. Mix together 1/2 cup sugar, oleo and cinnamon. Spread over apples. Mix 1/4 cup sugar, egg, coconut, flour and vanilla together; spread over other mixture. Bake in a 375° oven for 35 minutes.
Cut chicken into small pieces. Cook rice (this will make 3 cups of rice) and vegetable medley separately according to package directions. Combine all ingredients in large casserole dish. Place in 350° oven and heat until cheese is melted and is bubbly.
Add cubes to boiling water; simmer for 2 minutes. Add tomato and garlic powder. Lower heat; let set for 3 minutes, then add corn, oregano, celery seed and onion. Bring water to a boil again for 2 minutes; add ham. Remove from heat. Add pepper and stir. Serve with toasted bread.
Put all ingredients into the blender. Blend well until all ingredients are mixed. Cover and refrigerate.
Place breasts in a buttered baking dish. Cover with cheese slices. Pour soup and water mixture over this. Mix margarine with stuffing; mix as directed on package directions. Put on top of chicken. This can easily be done a day ahead to prepare chicken. However, wait until ready to bake to put stuffing on top. Bake for 1 hour, covered, then for 1/2 hour, uncovered. Bake in a 350° oven.
Combine and set aside poppy seed, buttermilk and almond extract. Cream butter and sugar; add egg yolk and beat. Sift together flour, baking powder, soda and salt. Add alternately with buttermilk mixture. Fold in beaten stiff egg whites.
Mix all ingredients together, except ginger ale, and freeze. When preparing to serve, thaw until workable in a punch bowl, then add ginger ale to taste. (Should be slushy.) Makes 2 gallons with ginger ale.
Cook celery slowly in water 10 minutes and drain. Spread one-half bread cubes in buttered 9 x 13-inch casserole. Spread crab, onion, mayonnaise, pepper and celery over bread. Put the other half of bread on top. Pour eggs and milk over all. Refrigerate overnight. Bake at 325° for 15 minutes. Take out of oven and spread soup over top. Add cheese and paprika. Bake uncovered 1 hour. Great for a luncheon!
In 1 1/2-quart saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally. Serve over potatoes. Garnish with chopped sweet red pepper, if desired. Serves 4.
Chop up and toss all ingredients. Salt and pepper to taste. Using dressing shown.
Mix first 3 ingredients in saucepan. Cook over low heat until mixture bubbles. Simmer 5 minutes longer. Remove from stove. Add pecans, coconut, Rice Krispies, vanilla and salt. Mixture will be thick. Roll into balls the size of walnuts, then roll in the powdered sugar. Makes 40 to 50. Store in a covered container.
Brown meat and drain off fat. Add everything but soup and cook until tender. Add soup and simmer on low heat until ready to use, 1/2 hour at least. A small amount of water can be added to prevent sticking.
Melt butter and seasonings (including onion). Criss cross cut Vienna bread. Stuff mushrooms down into cuts then push cheese on top of mushrooms. Pour butter mixture over top of loaf. Bake 350 degrees for 40 minutes on a cookie sheet.
Heat tomatoes to boiling on stove (may be transferred to crock-pot at this time). Cube cheese; add gradually. Reduce heat; continue to stir until melted (if using crock-pot, use high setting).
Take English muffin, split it and place on baking sheet. Top with pizza sauce, Mozzarella cheese and pepperoni. Place under broiler until cheese is melted and browned. Take out and eat!
Combine nuts, coconuts, gelatine, condensed milk and vanilla in medium bowl. Work until smoothly mixed. Form into a ball and chill for at least 1 hour. Shape chilled mixture into strawberries using 1 tablespoon mixture for each strawberry. Chill again, roll strawberries in red sugar, insert stem in each strawberry. Refrigerate in airtight container until ready to serve.
Cut sponges into large approximately 4 x 4-inch and small 2 x 2-inch squares or rectangles. Moisten sponges with clean water. Place in plastic bag and set in freezer. Applying ice directly to the skin is harmful and painful. Sponges cool and soothe the injured area without causing any further pain or injury.
Cream margarine or shortening and sugar. Add molasses and egg; beat well. Sift dry ingredients together. Add to first mixture. Cover; chill. Form into 1 inch balls. Roll in granulated sugar and bake at 375° for 8 to 10 minutes.
Place candy in 1 cup of cold water; boil slowly. Stir so it doesn't stick. When dissolved, remove from stove; add jello and applesauce. Pour into mold.
Measure the corn flakes and crush into crumbs. Drain off half of the liquid of the salmon. Combine all ingredients.
Cream margarine and sugar until fluffy. Add eggs and vanilla. Beat 1 minute. Combine flour, cocoa, baking soda and salt and add alternately with water to creamed mixture. Pour into greased and floured round 9-inch pans or a 9 x 13-inch baking pan. Bake at 350° for approximately 35 minutes. Cool and frost with Seven Minute Frosting.
Grease 13 1/2 x 9 1/2 inch pan. Spread pineapple in pan with juice. Sprinkle cake mix over pineapple. Place walnuts over mix. Cut margarine into squares and place over walnuts. Bake at 350° for 1 hour. May be served warm or cold. Top with whipped topping.
Combine first 3 ingredients. Cut biscuits in half. Dip each piece into butter mixture. Arrange in single layer in ungreased 8-inch pan. Bake at 400° for 12 to 14 minutes. Serve immediately. Makes 10 servings.
Cream shortening, sugar, eggs and vanilla. Add applesauce and mix well. Add sifted dry ingredients and blend well. Drop by heaping tablespoonfuls onto greased cookie sheet. Flatten and sprinkle with sugar. Bake 10 to 12 minutes (do not brown).
Pour hot water over raisins and drain. Mix together flour, baking powder, salt and soda into bowl. Add shortening and blend well into dry ingredients. Add sugar and raisins. Add egg and milk. Reserve 1 tablespoon milk mixture and brush on top of bread before baking. Bake at 375° for 40 minutes.
Combine dry ingredients and mix well. Beat egg and milk together; add corn. Saute onion and chilies in oleo until tender. Add milk mixture, onion mixture and cheese to dry ingredients. Stir until just mixed; pour into greased 8-inch square pan. Bake in 400° oven for 35 to 40 minutes or until toothpick inserted in center comes out clean.
In large bowl, sift dry ingredients, add nuts, combine strawberries & oil add eggs, Mix well add wet mixture to dry mixture by hand, stir only to blend pour batter into 2 prepared loaf pans bake at 350 for 55 to 60 minutes.
Combine ingredients and bake at 350° for 1 1/2 to 2 hours (until carrots are done).
Cook sausage in skillet; drain. Place cheese in bottom of greased 9 x 9-inch baking dish. Sprinkle sausage over cheese.
Cook noodles. Mix soups, mayo, cheese and water. Spray or grease a 9 x 13 pan. Pour less than 1/2 of the soup mixture in the bottom. Next, layer noodles, 1 can of tuna and peas and repeat with remaining ingredients. Pour remaining soup mixture on top, covering the noodles. Croutons, crushed crackers or dry fine bread crumbs can be put on top, if desired. Cook at 425° for 20 minutes or until bubbling in the middle and enjoy!
Combine evaporated milk, butter and sugar in pan. Heat to boil; cook 5 minutes, stirring constantly. Remove from heat. Add 2 cups miniature marshmallows, nuts, chocolate chips and vanilla. Stir until melted. Pour into buttered 8-inch or 9-inch pan. Garnish with nuts.
Mix corn meal in bowl. Put shortening in heavy iron skillet and heat. When corn bread is mixed well and skillet is hot, put in skillet. Bake 30 to 45 minutes at 350°. This makes a nice crust on the bottom of corn bread.
Soften cream cheese with lemon juice. Chop nuts, cherries, pineapple and marshmallows. Mix with cream cheese and add to whipped (stiff) cream. Use a small amount of the cherry juice to color the mixture. Freeze. Serves 8.
Roll crescent rolls out onto large cookie sheet, pinching all edges together to form the crust. Brush egg white on top to ensure even browning. Bake according to directions on package. Cool. Using a mixer, beat cream cheese, mayonnaise and envelope of "Dip" mix together until smooth. Spread onto cooled crust. Mix carrots, broccoli, and cauliflower together in large mixing bowl. Spread mixture over cream cheese layer. Top with cheese. Cut into squares.
Melt butter; place cheese between bread. Place in pan. Brown on both sides. Cool, then serve.
Mix oil and sugar. Add eggs, one at a time. Add rest of ingredients and beat well. Bake 48 minutes at 350°.
Mix all ingredients in medium bowl. Refrigerate for 1 to 2 hours. Very good with crusty French bread. You may use cilantro, instead of parsley. Serves 6.
Preheat oven to 350°. Prepare pasta as package directs. In large bowl, combine pasta, sausage or ground beef, pasta sauce and 2 cups cheese. Mix well. Turn into greased 13 x 9-inch baking dish; cover. Bake for 45 minutes, or until hot and bubbly. Uncover, top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts.
Cook the potatoes until tender; drain. Heat 1 tablespoon oil in skillet. Add onions and garlic. Cook 5 minutes. Remove to ovenproof casserole. Add remaining oil to skillet. Add zucchini and cook 5 minutes. Remove to casserole. Add peppers and cook 3 minutes. Remove to casserole. Add tomatoes, oregano, salt, pepper, half each parsley and basil to vegetables in casserole. Cover and bake 30 minutes at 350°. Gently fold in potatoes and return to oven. Bake 15 minutes more, covered. Remove cover and bake an additional 15 minutes. Add remaining parsley, basil, lemon rind and garlic. Stir. Serve hot or cold.
Freeze and crush candy bars. Mix with other ingredients. Add milk to fill line. Freeze as usual.
Slice potatoes lengthwise. In greased, 2-quart casserole, arrange alternate layers of potatoes and pineapple. Dot each layer with butter and sprinkle with salt. Pour juice over all. Sprinkle with sugar.
Cream sugar with butter, add well beaten eggs. Sift flour with soda; add to cream mixture. Mix 1/2 c. flour with chopped dates, pineapple and nuts. Place by teaspoon on baking sheet, bake 10-15 min at 325° or till golden. May add candied fruit (optional)
In a large bowl, combine Cheddar cheese, cream cheese, oil, mustard, garlic salt and brandy. Beat until well blended. Pack into a container, cover and refrigerate for a week before serving.
Cream butter and sugar together. Beat in eggs one at a time until well blended. Sift baking powder and salt with flour. Alternate milk and flour. Beat well, put in tube pan. Cook at 325° for 1 hour and 15 minutes.
Brown meat; stir in rest of ingredients except sour cream. Simmer, covered, approximately 10 minutes, then add sour cream. Serve over rice or noodles. Garnish with parsley. Serves 4 to 6.
Melt margarine and caramels over slow heat. Pour over popped popcorn. Mix thoroughly.
Make a mush by stirring the corn meal and 1 1/2 tablespoons salt into boiling water. Cook 45 minutes. Brown onion in fat. Add the meat and stir until the red color disappears, if meat is raw. Add salt, pepper and tomatoes. A chopped sweet pepper may be used, if wanted. Grease baking dish. Put in layer of corn meal mush. Add seasoned meat and cover with mush. Bake 1/2 hour in a 350° oven.
Mix all ingredients, except for 1 cup pecans. Chill. Form into a ball of 2 logs. Coat with pecans; sprinkle with paprika. Can be frozen.
Take pie crust, sprinkle pecans over the crust. Bake and cool. Cream together the cream cheese and sugar, then add Cool Whip. Pour into pie shell. Pour cooked blueberries over the pie; chill and serve.
Make crust with cracker crumbs and melted margarine. Pat into 13 x 11-inch pan. Do not bake.
Chop dates and nuts. Sprinkle soda over top and then cover with boiling water. Let stand! Cream the sugar, shortening and eggs. Add flour and salt. Add dates and nut mixture (undrained). Pour into a loaf pan and bake in a slow oven at 300° for 1 hour.
Mix well. Store in airtight container. Fill cup approximately 1/2 full, then fill up with water.
Melt in regular pot on low heat the peanut butter and butter. Mix sugar, Rice Krispies and butter with the other ingredients together. Roll in balls. Put on wax paper. Put in refrigerator. Melt chocolate. Dip in ball. Store in refrigerator 2 hours. The kind of chocolate you melt in the microwave. Brand name favorite almond flavoring.
Heat water, milk, butter, salt, white pepper, sour cream and cream cheese to boiling in large saucepan. Remove from heat. Stir in potato buds just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until fluffy. Put potato mixture in 9 x 13 x 2-inch casserole dish. Bake at 350° for 30 minutes or put in crock pot, heat for 1 hour and serve from the crock pot. Makes 18 to 20 servings.
Melt the Velveeta in microwave. Cook the sausage and break in small pieces; drain. Mix all ingredients in large bowl and serve.
In 10-inch skillet over medium-high heat in 1 tablespoon of hot margarine cook 1/2 chicken until brown. Remove, set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over hot noodles.
Spread pie filling in an 8-inch square cake pan. Spread cake mix over filling. Pour butter over top. Sprinkle with nuts. Bake at 375° until top crusts over.
Cover pie crust with wax paper and bake at 400 degrees for 10 minutes or until crust is lightly browned.
Combine all ingredients except 9-inch pie shell. Sprinkle an additional tablespoon of flour over the bottom of the crust. Pour the rhubarb mixture into the crust. Bake for 1/2 hour at 375°. Reduce heat to 350° and continue baking another 1/2 hour or until custard is set.
Boil eggplant in water to cover until tender, about 30 minutes. Combine and mix bread and both milks. Melt oleo and saute onion, green pepper and celery until tender. Add to bread mixture. Add pimiento, drained eggplant, beaten eggs and all seasonings. Add 1 cup of cheese; blend all together. Reserve 1/2 cup of cheese. Bake for 35 minutes at 350° in a greased casserole. Top with cheese; bake 10 minutes longer.
Combine the first 7 ingredients in a 1-quart glass measuring cup or small mixing bowl. Beat at high until thick, 2 minutes. Slowly add 1/2 cup oil, a tablespoon at a time. Beat at high 2 minutes. Beat in vinegar for a minute. Gradually beat in 1 cup oil until thick, 3 to 4 minutes. Beat in lemon juice. Makes 2 cups.
In bowl, dissolve yeast. Stir in biscuit mix, egg and 1 tablespoon sugar. Mix well. Turn out onto surface dusted with mix. Knead gently for 20 strokes. Place dough on center of baking sheet. Roll out.
Put pineapple and sugar in a pan and bring to a boil. Then add Jello and 2 c. cold water. Then chill for 1/2 hour or until firm. Then add cheddar cheese and cool whip. Chill until firm.
Mix togehter oleo, nuts and flour; pat down in a 9 x 12 x 3-inch pan. Bake at 375° for 12 to 15 minutes. Let cool. Beat cream cheese, add sugar and Cool Whip, then spread over cold crust, set aside. Make pudding as on box; pour on top of Cool Whip layer. Spread more Cool Whip on top; then add nuts on top.
Slice green plantains 3/4 to 1-inch thick. Heat 1-inch of oil in skillet over medium-high heat. Fry until light brown on both sides (2 minutes for each side) and drain on paper towels. Place plantain round between 2 pieces of waxed paper and flatten until 1/8-inch thick. Add garlic to oil and fry flattened rounds for 3 to 4 minutes per side until golden. Sprinkle with salt and serve immediately. A Cuban treat.
Blend all together. Grease and flour pie plate. Bake at 350° for 45 minutes. Serve with whipped topping.
Melt margarine and chocolate square. Mix with other ingredients which have been blended together. Pour into pie shell and bake at 350° for 30 minutes. Cool on wire rack.
Cut centers from bread with cutter. Toast cut-out. Beat egg with milk. Add salt and pepper. Melt butter in skillet. Place bread in; brown lightly. Pour egg mixture into cutout part. Cover; cook until egg is set. Serve with toasted cut-out.
Cream butter and sugar. Beat in egg yolks. Add vanilla and melted chocolate. Add flour and baking powder alternately with buttermilk. Fold in beaten egg whites. Stir in nuts and coconut. Bake at 350° in 2 (9-inch) pans for about 45 minutes or in large tube pan for about 75 minutes.
Cook potatoes and sausage for 1 hour until almost tender. Add cabbage. Season to taste and cook until desired tenderness.