HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo and sugar. Add spices and eggs. Sift flour and baking soda into mixture. Add apples. Batter will be very thick. Bake 45 minutes at 350° in 9 x 13-inch pan.
Brown ground beef with onion and green pepper in skillet, stirring until crumbly; drain. Add pizza sauce, mushrooms and seasonings. Bring to a boil. Remove from heat. Mix macaroni and milk in bowl. Layer ground beef mixture, macaroni mixture, cheese and pepperoni 1/2 at a time in 2-quart casserole. Bake for 30 minutes at 350°. Serves 8.
Place melted oleo and pretzels in 9 x 12-inch baking dish. Bake 10 minutes at 400°. Mix cream cheese and sugar; spread over pretzels. Spread Cool Whip over top. Dissolve jello in 2 cups boiling water. Stir in frozen fruit; let thicken. Pour over Cool Whip layer. Refrigerate 12 hours. Ready to serve.
Cream the cream cheese and sugar together. Fold in Cool Whip. Spread this mixture over the cooled pretzel crust. Refrigerate.
Combine stuffing mix and hot water. Break sausage into small pieces and add to	moistened stuffing mix. Stir in onion, celery, egg and baking powder until evenly distributed. Shape into balls, using 1/4 cup of	mixture for each ball. Place in baking pan	and cover with foil, securing tightly around pan. Bake in slow oven at 325° for 15 minutes. Remove foil; increase oven temperature to 350° and continue baking 25 minutes or until sausage is done. Yields 18 to 22 balls.
Line muffin pans with your favorite pastry. Cream butter, sugar, corn syrup, salt and vanilla. Add beaten eggs, milk and nuts or raisins. Fill shells 2/3 full. Bake at 375° for 10 minutes. Reduce heat to 300° and bake until firm (about 30 minutes).
Preheat oven to 425°. Prepare pie crust as directed on package. Beat eggs. Stir in cream, onion, salt and red pepper. Sprinkle crabmeat and cheese in pie crust. Pour egg mixture over crabmeat and cheese. Sprinkle with parsley. Bake for 15 minutes. Reduce oven to 300°. Bake 30 minutes longer. Let stand 10 minutes.
Bake cake according to directions in prepared 9 x 13-inch pan. (May be done the day before.) Break half the cake into bottom of small punch bowl. Prepare pudding mix with milk. Layer half the pudding, 1 can drained pineapple, 2 1/2 bananas and 1 can cherry pie filling over cake. Mix whipped topping and nuts. Spread half of this over the cherry pie filling. Repeat layers, ending with nut topping mixture. Decorate with cherries. Refrigerate at least 4 hours before serving. Juice from the pineapple may be added to your cake mix.
Mix the warm water with yeast and 2 tablespoons of sugar. Mix the hot water, 1/2 cup sugar, salt and margarine. Let cool, then add egg mixture in yeast. Add about 5 1/4 cups of flour. Stir to mix in flour. Turn out on floured board and knead about 10 minutes. Place dough in greased bowl. Cover and store in refrigerator until doubled in bulk or overnight. Punch down and shape into rolls. Let rise and bake at 400° until done. Keeps well 4 or 5 days.
Slightly soften ice cream; slice over crust. Sprinkle with Spanish peanuts; freeze. Melt chocolate chips and oleo. Stir well and add powdered sugar and evaporated milk. Cook slowly on medium heat for 15 minutes, stirring. Boil 5 minutes, stirring. Cool well and pour over ice cream. Spread with 1 cup Cool Whip. Sprinkle with reserved crumbs. Keep frozen until 10 minutes before serving.
Pour milk over soft bread crumbs in a large bowl. Add melted butter. Add grated melted cheese, salt and pepper; mix. Add slightly beaten eggs and macaroni. Pour in greased 9 x 9-inch shallow pan. Bake 30 minutes at 325°. Remove from oven and add slices of cheese. Return to oven until cheese has melted. Serves 6 to 8.
Saute the first 3 ingredients about 15 to 20 minutes. Add remaining ingredients. Cook until thick; add 1 cup water. Cook until thick again. Add another cup of water until very thick.
Brush pie shell with beaten egg. Prick and bake 5 minutes at 425° for glass pan or 450° for metal. Cool on wire rack. Reduce oven temperature to 350°. Crumble bacon and sprinkle with cheese in pie shell. Beat remaining ingredients until well blended. Pour in pie shell. Bake in preheated oven 35 to 40 minutes. Let stand 10 minutes after baking. This is important to allow quiche to set.
Combine dates, raisins, soda and boiling water and mix together. Allow to cool. Add remaining ingredients to date and raisin mixture, mixing all ingredients together. Bake in seven greased, unridged cans the size cranberry sauce comes in. Fill the cans 2/3 full. Bake at 350° for 55 to 60 minutes. Can also use greased bread pans instead of the cans.
Dissolve orange and lemon jello in boiling water in bowl. Add cold water; mix well. Chill until partially set. Drain pineapple, reserving 1 cup juice. Add pineapple and bananas to gelatin; mix well. Pour into 9 x 13-inch glass dish. Sprinkle with marshmallows. Chill until set.
Mix first 3 ingredients and put into 9 x 13-inch pan. Mix rest of ingredients and spread over cake in pan. Bake at 325° for 45 minutes or longer until top gets soft of brown.
Mix flour, sugar and salt. Gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. Add a small amount to egg yolks and stir into remaining hot mixture. Cook 1 minute and add vanilla. Cool slightly. Pour into baked pie shell and top with meringue.
Pour boiling water over shortening and sugar. Add molasses and egg. Beat well. Add dry ingredients. Beat until smooth. Pour into greased and floured 8 x 8-inch pan. Bake for 30 to 35 minutes at 350°. Serve plain or top with whipped cream.
Mix together until smooth. Very good with apples, orange slices, kiwi, grapes etc.
Cream butter, sugar and cream cheese; set aside. Mix pudding according to directions on box. After pudding mixture thickens, add Cool Whip. Fold in cream cheese mixture.
Soften the cream cheese, then mix with sour cream; add the seasoning package. Blend. Pour the salsa on top of that; do not mix! Shred the lettuce, then cover the salsa. Dice the tomatoes and cover the lettuce. Then top it all off with the shredded Cheddar cheese. Grab the chips and dip in! Yummy!
Cut a circle out of the center of a piece of bread (save the circle). Melt butter or margarine in a pan; put the bread in. Crack an egg into the hole in each slice of bread. As the bread browns and the egg cooks, turn, if desired. Brown the circle of bread in a little butter. Serve for breakfast or lunch.
Brown butter slightly. Remove from heat. Add sugar, syrup and one egg at a time. Beat. Add pecans.	Bake at 400° until set about 30 minutes.
Cook meat almost tender. Add soy sauce and other seasonings and a small amount of water while cooking. When meat is tender, add onions, celery and green pepper and thicken to desired thickness with cornstarch mixed with 1 cup of cold water. Simmer only a few minutes. Add bean sprouts. Serve over cooked rice.
Mix all this together. Make into 4 logs. Roll in coconut. Wrap in wax paper or foil. Keep in refrigerator. Can be sliced after it gets cold. Put in airtight container.
Drain peaches, reserving juice and puree in blender. Add water to juice to make 1 cup liquid. Pour into saucepan; add sugar and nutmeg. Bring to a boil and let boil for 1 minute. Empty jello into a bowl and pour in hot liquid. Stir until dissolved. Add pureed peaches and pour into mold. Chill until set. Serve this instead of cranberry sauce.
Brown ground beef in skillet. Boil macaroni until tender. Preheat oven to 350°. In a 2-quart casserole dish, mix beef, macaroni, pepper and sauce. Top with cheese. Bake at 350° for 15 minutes. Serve.
Mix cheese, nuts, mayonnaise and onion until well blended in a bowl; stir in cayenne and black pepper to taste. Pack into a 5 cup ring mold or any 4 cup mold (I shape mixture into a ring by hand). Chill overnight until firm. Unmold onto a serving plate. Fill center with strawberry preserves. Serve with crackers. Makes 4 cups.
Cream sugar and shortening. Add eggs. Mix well. Add sour cream and soda. Mix well. Stir in flour, baking powder, salt and nutmeg. Blend well. This is a soft dough so it is best to chill for a few hours before rolling out and cutting. Use any shape cookie cutter. Good for Christmas and other holidays. Bake about 12 minutes at 350°. If desired, tops may be sprinkled with sugar before baking.
Cook onion in butter in large Dutch oven. Add beans and other ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Yields 3 1/2 quarts.
Mix together yeast and warm water. Cream sugar, butter and Crisco. Add eggs, one at a time. Add sour cream, baking powder, yeast mixture and flour. Mix with hands until no longer sticky. Put in refrigerator overnight. Mix 1 cup sugar and 1 cup flour together. Use to roll the dough out on (make more if needed).
Mix the first 12 ingredients together. Steam lightly 2 medium heads of cabbage until leaves can be folded without breaking. Pack the mixture in the leaves. Cook at a moderate simmer for about 1 1/4 hours or until done. The juice will come from 1 1/2 to 2-quarts home canned tomatoes.
Mix dry ingredients together. Beat eggs, sugar, oil, then vanilla, zucchini and flour mixture. Add nuts. Mix well. Bake at 350° for 1 hour. (Grease and flour 9 x 5-inch loaf pan.)
Split about 1/2 angel food cake. Cut inside down to 1/3 at bottom. Mix cake with strawberry gelatin and frozen strawberries. Fill bottom layer with mixture and place top layer over. Frost with Cool Whip tinted with red food coloring. Garnish with fresh strawberries.
Sift the flour and salt; knead it with water to a smooth and slightly stiff dough. Cover it and keep it for an hour. Knead again and make small round balls about the size of a lemon. Roll out each ball into a round 1/2-inch thick and put it in the hot oil. Press it until it puffs up and then turn it on the other side. Fry until it turns light brown. Serve hot with any curry. Serves 7.
Put water on to boil for spaghetti. Cut bacon into cubes and brown. Turn skillet off and add a splash of vinegar. In a separate bowl, beat an egg. Beat in 1 can milk, 1/2 can of beef or chicken gravy, 3/4 cup of grated cheese, salt and pepper. Boil spaghetti and drain. Turn on bacon fat. Put spaghetti into skillet. Give sauce a stir and then pour over and toss like a salad.
Cream the cream cheese with juice from fruit cocktail. Add fruit and put into mold. Freeze. You can add 1 pint whipped cream before freezing as a dessert. Serves 10.
Mix together and store in an airtight container indefinitely. To make one cup: mix 2 teaspoons to a cup of boiling water. Stir.
Melt cheese whip and margarine together. Combine all other ingredients together. Pour into greased casserole dish. Bake 30 to 35 minutes at 350°.
Place cake mix, pudding mix, sour cream, milk, oil, butter and eggs in a large mixer bowl. Beat for 2 minutes at medium speed, stopping halfway to scrape sides of bowl. Stir in chocolate pieces, grated chocolate and nuts. Place in greased and floured 10-inch tube or Bundt pan. Bake in preheated 350° oven for 1 hour or until pick inserted in center comes out clean. Cool in pan on rack for 25 minutes. Turn out of pan. Cool completely on rack.
Mix all ingredients at low speed. Beat 3 minutes at medium speed. Bake at 325° for 60 to 65 minutes. Glaze.
First Layer: Mix flour, nuts and melted margarine in mixing bowl. Press into baking dish. Bake at 350° for 20 minutes. Let cool.
Heat oven to 375°. Mix shortening, margarine, sugar, eggs and vanilla in a large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake until light brown for 8 to 10 minutes. Cool slightly. Remove from cookie sheet. Makes 7 dozen.
Peel tomatoes, cut in small pieces and drain well. Add other ingredients chopped fine. Drain all very carefully. Add vinegar and seasoning and cold pack.
Bring to boil molasses, 1 cup water, sugar and shortening. Cool. When cold, add salt, cinnamon, nutmeg, cloves, anise oil, baking soda and hot water. Add 10 to 11 cups flour to make stiff. Let stand overnight in cool place. Roll out on floured board. Bake at 350° for 15 minutes. Dough thickens overnight. To frost, use powdered sugar, salt, hot water and vanilla. Blend to proper consistency.
Melt margarine in bottom of a 2-quart casserole dish. Pour in soups, rice and mushrooms. Bake for one hour in 350° oven.
Cube loaf of day old bread and sprinkle generously with warm water. Let stand. Cook onion in butter until clear. Over crumbs sprinkle salt, pepper, sage and eggs. Mix well. Then add baking powder, onion, celery and giblets. Stir this well. Moisten with broth from bird until fairly moist. Cook 30 minutes in 375° oven.
Mix cottage cheese, Cool Whip, pineapple, marshmallows and coconut until well blended. Sprinkle 1 package of orange jello over mixture and stir until well blended. Store in a covered container in refrigerator.
Saute onions in margarine in large pot for 15 minutes, or until lightly browned. Stir in broth, salt and pepper. Bring to boiling. Reduce heat, cover and simmer 30 minutes.
Combine rye and white flour in a large bowl. Mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and undissolved yeast. In a saucepan, combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine. Heat over low heat until liquids are warm. (Margarine and chocolate do not need to melt.) Gradually add dry ingredients and beat 2 minutes at medium speed or by hand. Stir in dough, additional flour mixture to make a soft dough. Turn out onto lightly floured board. Cover dough with bowl and let rest 15 minutes. (Dough may be sticky.) Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double in size (about 1 hour). Punch dough down. Turn onto lightly floured board. Divide in half. Shape into balls about 5-inches in diameter. Place each ball in a greased 8-inch round pan. Cover; let rise until double in size. Bake at 350° for 40 to 50 minutes. Meanwhile, combine cornstarch and 1/2 cup cold water, stirring constantly over medium heat until mixture boils. Continue stirring constantly for 1 minute. As soon as bread is baked, brush mixture over top of loaves. Return to oven for 2 to 3 minutes or until glaze is set. Remove from pan and cool.
Mix all of the ingredients and chill. May be served with tortillas, nachos, chips or pretzels.
Drain fruits and reserve 1 cup syrup. Combine syrup in saucepan with sugar, cornstarch, gelatin, salt and orange and lemon juices. Cook until thickened and boil for 2 minutes. Add a small amount of this to beaten egg. Return to hot mixture and cook 1 minute longer. Cool to room temperature and fold in the fruits, marshmallows, nuts and topping. Use a 9 x 9-inch dish. Cool. Garnish with maraschino cherries. Cut in squares.
Melt butter in saucepan. Saute onion until tender. Blend in flour and chicken broth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir in rice, ham, carrots, almonds and salt. Simmer 5 minutes. Blend in half and half and sherry. Serve warm, garnishing with parsley or chives.
Heat and stir the red hots in the water until dissolved. Cool. Add the juices. If the red hots do not sweeten the punch to desired taste, add a little sugar. Makes 22 (6 ounce) servings or 16 (8 ounce) servings.
Cut and layer vegetables in a 9 x 13-inch pan. Layer the peas last. Layer the mayonnaise over peas. Top with shredded Cheddar cheese. Fry bacon and drain. Crumble over top. Refrigerate until ready to serve.
Spread graham crackers with Marshmallow Creme and sprinkle with chocolate chips. To with another graham cracker. Put into a 200° oven for 2 to 4 minutes, until chocolate chips are melted. Cool and enjoy.
Sprinkle cucumbers with salt. Let stand 3 hours. Do not pour off brine. Mix all together onions, sugar, mustard seed, celery seed, turmeric, cloves and pimientos. Cover with vinegar. Let cook about 5 minutes after it comes to a boil.
Boil the squash and onion in lightly salted water for 5 minutes; drain. Combine the cream of chicken soup and sour cream; stir into drained squash mixture. Combine the bread crumbs and melted butter; spread 1/2 in baking dish. Spoon vegetable mixture over crumbs; sprinkle remaining crumbs on top. Bake at 350° for 25 to 30 minutes.
Bring to a boil. Cover and simmer 2 to 2 1/2 hours. Strain well. Reserve liquid! Discard vegetables and use liquid to make gravy.
Combine butter, milk, cocoa and sugar in large pot. Heat for 2 minutes, stirring constantly. Remove from heat, add vanilla, oats and nuts. Stir well.
Mix margarine, chives and garlic powder; shape into rectangle, 3 x 2-inches. Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between waxed paper or plastic wrap. Heat oven to 425°. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick. Mix cornflakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with cornflake mixture. Place chicken breasts, seam side down, in square pan, 9 x 9 x 2-inches, sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.
Melt butter in saucepan. Add chocolate and stir over low heat until chocolate is melted. Add boiling water gradually, stirring constantly; heat to boiling. Add sugar and syrup, stirring until dissolved. Simmer 5 minutes. Add vanilla and salt. Serves 6.
Cook flour and milk until thick. Let cool. Cream thoroughly Spry, butter and sugar. Combine all ingredients and beat in mixer 5 minutes. Add 1 teaspoon vanilla.
Mix cake as directed on box using stick of butter instead of amount in mix directions. Add 1 teaspoon of almond extract and 1/2 of packaged pudding mix. Bake in stem pan according to mix directions. Let cool. Whip the cream with 2 tablespoons sugar, 1 teaspoon almond extract and rest of pudding mix until stiff. Ice with this mixture. Sprinkle Bits 'O Brickle and almond slices on top.
Combine all ingredients except soda and popcorn in 1 1/2 to 2-quart dish. Bring to a boil in microwave oven, and then cook for 2 minutes on full power. Remove from microwave and stir in soda. Put popcorn in grocery bag; pour syrup over popcorn. Close bag and shake. Cook on High for 1 1/2 minutes. Shake and cook another 1 1/2 minutes. Pour out and let cool.
Cook first 5 ingredients together in a double boiler, stirring constantly, until smooth and thick. Chill! Just before serving, add remaining ingredients.
Cook cranberries, 1 pint cold water and sugar for 20 minutes. Dissolve 2 envelopes Knox gelatine in 1/2 cup cold water and stir into cranberries while hot. Cool and add the pineapple, nuts and celery. Put in refrigerator and let set.
Combine 8 ingredients listed after chicken, mix well. Add chicken. Cover and marinate at least 2 hours in refrigerator. Remove chicken. Reserve marinade. Alternate chicken, pineapple and vegetables on skewers. Grill 6 inches from medium-hot charcoal for 15 to 20 minutes or until done. Turn and baste often with marinade. Yields 6 servings.
Spread flour on a piece of wax paper; dredge each chicken breast. Melt the butter and oil in a skillet. When it foams, add chicken. Cook over medium-high heat for about 3 minutes on each side. Remove to a warm platter. Pour off all but 2 tablespoons of fat from pan. Stir in lemon juice, salt and pepper. When very hot, spoon this sauce over chicken and sprinkle with parsley.
Cream Crisco, sugar and eggs. Sift dry ingredients and add small amounts to creamed mixture. Roll dough into balls, then roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Cook broccoli in boiling salted water; drain. Melt butter; blend in flour. Add chicken broth, stirring until thick. Stir in cream, sherry, salt and pepper. Place broccoli crosswise in 13 x 9 x 2-inch baking dish. Pour 1/2 the sauce over broccoli; top with chicken slices. Add Parmesan cheese to remaining sauce; pour over chicken. Sprinkle with additional Parmesan cheese. Bake at 350° for 20 minutes or until heated through. Broil until sauce is golden.
Blend soup and milk in 1 1/2-quart casserole. Add chicken, noodles, pimento and parsley. Sprinkle crumbs on top. Bake at 375° for 25 minutes. Yields 4 servings.
Blend all ingredients together. Good over cauliflower and broccoli; can be used for a dip.
Cook rice. Cook broccoli and drain. Mix all ingredients in mixing bowl. Pour into a 9 x 13 inch casserole dish and cook at 350° for 30 minutes.
Boil first 6 ingredients together for 5 minutes, stirring gently, very often. Set aside. Melt butter in 8-inch square pan or deep dish that is ovensafe. Combine sugar, milk and flour. Stir and pour into pan over butter. Then pour fruit mixture on top of flour mixture. Do not stir. Bake at 350° until brown.
Beat first 5 ingredients together in large bowl. Sift and add flour, salt, cinnamon, baking powder and baking soda. Mix well. Pour into 2 greased loaf pans. Bake about 1 hour at 350°. Can add raisins and nuts, if desired.
Mix potatoes with sugar; add coconut, milk, eggs and spices and blend. Pour into greased casserole pan and bake 30 minutes at 350°. Pour marshmallows on top. Brown until melted.
Melt white chocolate squares in double boiler. Add peanut butter. Spread on aluminum foil on a cookie sheet. Melt chocolate chips and butter. Swirl this into white chocolate mixture. A marbleized effect is made. Refrigerate until hardened, then break into pieces.
Add tablespoon oil to wok; heat on medium high. Add snow peas, mushrooms and onions; stir-fry 2 minutes. Remove from wok and set aside. In small cup, mix the cornstarch, salt, ginger and pepper; set aside. Add remaining 2 tablespoons oil to wok. Add chicken and cornstarch mixture; stir-fry until chicken turns white. Stir in snow pea mixture and soy sauce; stir-fry 3 minutes. Makes 3 to 4 servings.
Combine all ingredients; pour into a greased 2-quart casserole. Cover and refrigerate overnight. Bake, uncovered, at 350° for 35 minutes or until macaroni is tender.
Cream shortening and sugar. Add eggs, vanilla and orange rind. Beat until smooth. Add milk to soda. Add flour and salt to baking powder. Fold in nut meats. Bake at 350°. Yields 3 dozen.
Mix flour, margarine and pecans. Press into 9 x 13-inch pan and bake at 350° for 15 minutes or golden brown; cool. Blend powdered sugar, cream cheese and Cool Whip and spread over cooled crust. Top with 2 cans of cherry pie filling. Keep refrigerated until ready to use.
Scald meal with enough boiling water to cover it. Let stand 5 minutes, then add flour and salt. Thin to a batter with beaten egg and milk. Add baking powder last, beating it in well. Cook at once on hot, well-greased griddle. Serves 4 to 6.
Heat oven to 350°. Grease and flour an 8-inch square baking pan. In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk until smooth. Pour batter into prepared pan. Bake in a 350° oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3 1/4-inch heart-shaped cookie cutter, cut cake into four pieces. Spread chocolate frosting on top of two pieces. Place remaining two hearts on top. Garnish with decorator icing. Makes 2 small cakes.
Preheat oven to 350°. Mix the cream cheese, eggs, 1 1/2 cups sugar and vanilla. Batter will be lumpy. Divide batter into the 3 crusts. Bake at 350° for 50 minutes. Cool.
Boil chicken breasts. Take cooked chicken and set aside to cool. Cook vermicelli in chicken broth, then drain. Saute onions and peppers in margarine. Set aside. Chop chicken and Velveeta. Add to vermicelli. Add onions, peppers, mushrooms and peas. Mix well. Bake at 350° for 30 minutes.
Brown ground beef in skillet. Drain off fat. Add onions, salt, pepper, 1/2 teaspoon seasoning and one can of tomato paste. Blend well. Open can of crescents, unroll and separate dough into 8 triangles. Place in ungreased 9-inch pie plate, pressing pieces together to form a crust. Turn meat mixture into unbaked crust. Top with cheese slices. Bake at 375° for 25 to 30 minutes.