HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Leviticus 2:4 (oven) to 300°. Heavily grease and flour verse 5 (two 9 x 5 x 3-inch loaf pans or 10-inch tube or Bundt pan). In large bowl with electric mixer set at medium speed, beat softened butter with sugar. Lower speed and add honey. Add eggs one at a time. In a large bowl, combine 3 1/4 cups flour, 3 teaspoons baking powder and 1 teaspoon baking soda. Now add spices, mixing well. Add dry ingredients alternately with buttermilk to batter. Using remaining 1/2 cup flour, raisins, figs and almonds, mix these, then fold gently into batter. Pour batter into pan. Bake 1 1/2 hours or until a cake tester comes out clean. Allow to cool in pan 30 minutes, then turn out onto plate to cool completely.
Cook sugar, water and cornstarch until thick and glossy. Take off heat and add 1/4 cup of peach or apricot jello. Let get cold. Add 2 heaping cups of peaches or strawberries. Refrigerate and serve with Cool Whip. Use strawberry jello for strawberry pie.
Heat sugar and red hots in water until red hots melt. Add undiluted juices. To serve hot: Dilute mixture with water half and half. To serve cold: Dilute mixture with 7-Up half and half.
Spread frosting on graham cracker. Place 3 square crackers on for windows. Place 2 round crackers on for wheels. Place M&M's on for lights.
Combine meat, egg, ketchup and bread crumbs. Roll until 1-inch thick between 2 sheets of waxed paper. Remove top sheet of waxed paper. Saute onions, green pepper and mushrooms in butter or margarine. Add salt, pepper and oregano. Pour this mixture onto rolled out beef. Roll up carefully. Place in casserole dish. Pour tomato sauce over it and bake at 350° for 1 hour.
Put onion in blender. Add salt, Mazola oil and vinegar. Blend together sugar and horseradish mustard. Stir in poppy seed.
Amounts of squash, etc. according to size casserole needed. If crackers are salty, salt not usually needed.
Put ribs in roasting pan and roast at 425° for 30 minutes. Combine remaining ingredients and pour over ribs. Continue roasting at 350° until tender. Spoon the sauce over the meat a few times.
Cream together brown sugar and oleo. Sift cocoa together with flour. Alternately stir into the creamed mixture the dry (cocoa) ingredients and one pint sour milk. Mix 1/2 cup hot water and 3 teaspoons baking soda. Add to other ingredients. Add 1/2 cup raisins. Bake in large 9 x 13-inch loaf pan. Enjoy!
Beat eggs, sugar and vanilla. Mix in dry ingredients. Add zucchini. Stir to combine. Add oil and beat smooth. Stir in chocolate chips. Pour into 2 greased 9 x 5 x 13-inch loaf pans and bake at 325° for 1 hour.
Mix cheese and butter until smooth. Add flour, salt and pepper. Mix well. Add rice cereal. Roll into small balls, using a teaspoon for a measure. Flatten with finger. Bake on ungreased cookie sheet at 375° for 10 minutes.
Beat egg whites in a small bowl at high speed until foamy; add cream of tartar and beat until egg whites hold stiff peaks when beaters are lifted from mixture. Beat in sugar, 1 tablespoon at a time. When all sugar has been added and mixture holds stiff peaks but is still glossy, gently fold in sifted cocoa, 1 tablespoons at a time. (Do not beat meringue after stiff peaks are formed.) Spoon kisses by scant teaspoon, 1 inch apart, onto an ungreased nonstick baking sheet. Bake in a preheated 275° oven for 20 minutes or until kisses are "dry" to touch. Cool on pan before removing. When completely cool, store in a dry, airtight cookie tin. Yields 9 dozen.
Cream together margarine, shortening, sugar and eggs. Mix together remaining ingredients and add to creamed mixture. Spread this combined mixture into a greased jelly roll pan (11 x 15-inch). Bake at 400° for 8 to 12 minutes. Crust should be light brown like a homemade chocolate chip cookie.
Combine flour, soda and salt. Beat butter and sugar in bowl at medium speed until light and fluffy. Beat in egg at low speed; beat in buttermilk. Stir in raisins and candied fruit. Chill 1 hour. Grease baking sheets. Drop dough by tablespoon 2 inches apart on sheet; flatten slightly. Bake in preheated 375° oven 8 to 10 minutes.
Mix all ingredients together. Pour into a pan. Put in oven and bake at 500° for 100 minutes.
Spread hash browns in a 9 x 13-inch baking dish. Melt one stick of margarine and pour over potatoes. In separate bowl, mix cheese, onion, salt, pepper, sour cream and soup. Spread mixture over potatoes. Melt remaining margarine and pour over dish. Sprinkle corn flakes on top. Bake at 350° for 1 hour.
Preheat oven to 400°. Lightly grease several cookie sheets. Sift flour with baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and eggs until well blended; stir in flour mixture. Drop by rounded tablespoonful of dough onto cookie sheets about 2-inches apart. Bake 11 to 14 minutes or until done. While cookies are still soft, spread thinly with glaze. Makes 3 1/2 to 4 dozen.
Place cutlets in a 13 x 9-inch pan. Grate the Swiss cheese over chicken. Mix the soup and sherry or white wine. Sprinkle the stuffing mix over all. Bake at 350° for about 40 minutes. Serve with rice or noodles and a vegetable (or vegetable casserole).
Mix vegetables with soup. Put in baking dish. Place cheese slices on top of mixture. Crush crackers and sprinkle over cheese. Melt margarine and pour over crackers. Bake at 350° for 30 minutes.
Cook mixture until it reaches a rolling boil. Cook 1 minute and remove from heat. Add oatmeal, peanut butter and vanilla. Beat and drop by teaspoon onto waxed paper.
Using toothpicks, skewer Cheddar cheese, sweet gherkin and ham.
Cream Crisco, oleo and sugar together. Beat egg yolks and add to creamed mixture. Dissolve soda in buttermilk and add alternately with flour to which a pinch of salt has been added. Add coconut and pecans and fold in beaten egg whites and vanilla. Bake in 9-inch cake pans for 30 to 40 minutes in 350° oven.
Blend in order. Beat egg whites and fold in. Add pecans. Bake at 325° for 1 hour in tube pan.
Stir sugar, cocoa, salt, milk and flavoring together in a 1 1/2-quart microwave-safe bowl until partially blended. Put butter on top in center. Microwave at High for 2 minutes or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred.
Combine sausage, bread crumbs, beaten egg and sour cream. Season with paprika. Pack in loaf pan firmly. Bake at 350° about 1 1/2 hours. Serves 6.
Mix all sauces together. Add sugar, several dashes of garlic salt, onion salt and oregano. Cook macaroni. Cook hamburg and onion, salt and pepper. Mix macaroni, hamburg and tomato mixture. Pat 1/2 mixture into 9 x 13-inch pan. Top with cheese and pepperoni. Add rest of mixture and top with cheese, pepperoni and Parmesan cheese. Bake at 350° for about 30 minutes.
Mix together, cover with cornflakes. Bake at 350° for one hour in a 9 x 12-inch dish.
Combine fruit in serving bowl; sprinkle with pecan halves (optional). Spoon frozen orange juice over top; let stand until orange juice thaws. Stir fruit gently; top with cherries. Yield: variable.
Brown sausage meat in a large skillet, stirring and breaking up pieces with the side of a fork; drain off excess fat. Add the peppers, onions, mushrooms and garlic. Cook, covered, over low heat until the peppers are tender and the onion begins to turn golden, about 15 minutes.
Mix in a large bowl and place in 8 x 10-inch casserole dish. Top with crushed Ritz crackers. Bake, uncovered, at 375° for 1 hour.
Mix sour cream, mayonnaise, parsley, minced onion and dill to make dip. Use hollowed bread for bowl and bread cubes to dip.
Brown beef; drain. Add sauce and simmer. Mix eggs with cottage cheese and Parmesan cheese. Layer sauce on bottom of a greased 9 x 13-inch pan. Next layer cheese mixture, next Mozzarella cheese, then noodles, sprinkle a little water over noodles. Alternate until all of the ingredients are used up. Sprinkle Parmesan cheese on top. Make a tent of aluminum foil over the pan. Bake for 30 to 40 minutes or until done at 350°. Cool 10 to 15 minutes before serving.
Wash cranberries, oranges and apples. Cut apples into eighths. Cut unpeeled orange into eighths, remove seeds. Place half of berries and oranges in food processor. Process until mixture is evenly chopped. Transfer to bowl. Repeat with remaining fruit. Stir in sugar to desired sweetness. Frozen berries need less sugar. Store in refrigerator or freezer. Makes 3 cups.
Boil carrots and onions together for 15 minutes. Add potatoes; boil until tender. Season. Cream flour and butter; add milk. Cook in a double boiler for 15 minutes. Add peas to other vegetables. Drain water from tuna fish and break up, then add to sauce. Place layers of vegetables and white sauce alternately in baking dish and bake for 30 minutes in a 350° oven.
Preheat oven to 350°. Pour rice into a baking dish. Place vegetables on top of rice. Put cut-up chicken parts on top of vegetables and rice. Salt and pepper. Add 4 cups water. Cover with lid or aluminum foil. Bake at 350° for 1 hour or until done. Good with plain white rice, too.
Beat softened cream cheese. Add eggs and sugar; blend. Add vanilla and sour cream; beat. Pour into graham cracker crust. Bake at 350° for 1/2 hour. Turn off oven. Leave pie in oven 50 minutes. After removing pie from oven, pour 1 can or jar of prepared cherry pie filling over cheese cake pie.
Brown meat, onions and pepper together. Add other ingredients. Mix well. Pour into baking dish. Bake at 350° for 40 minutes.
Blend sugar and eggs together. Mix syrup into mixture. Add pecans. Pour into pie shell. Bake at 350° for 1 hour, or until center is firm.
Melt margarine. Add crumbs. Spread on bottom of 9 x 13-inch cake pan. Beat powdered sugar and cream cheese together. Add Cool Whip. Spread over crumbs. Spread pie filling on top and refrigerate.
Mix together. Sprinkle with cheese. Bake in an iron skillet at 350° for 1 hour or until golden brown.
In saucepan boil 1 cup stock. Put dried mushrooms in bowl and pour boiling stock over. Soak 1 hour. Meanwhile boil another cup of stock. Add barley, cover and simmer gently until barley is somewhat tender, approximately 25 minutes. Melt butter in soup pot. Add onion and cook to soften, about 4 minutes. Add celery, carrots and parsnip. Cook 5 minutes. Add soy sauce and cook until most of it has evaporated, 2 minutes. Add remaining stock, barley, fresh mushrooms, wine, tomato paste, dill, bay leaves, basil, thyme and oregano. Bring to boil, cover and simmer gently for 1 hour. Shortly before soup is done, drain dried mushrooms, reserving the liquid. Cut into pieces and add to soup. Strain liquid from dried mushrooms and add as well. Season with salt and pepper to taste. This soup can be refrigerated for several days. Thin with additional broth or water as necessary.
In a blender, using 3 tablespoons garbanzo bean juice, mix all ingredients into a smooth paste; chill. Don't be afraid to use lots of seasoning because the beans are bland. Serve as a dip.
Melt 1/3 cup margarine. In small bowl, combine crumbs, sugar and melted margarine. Press on bottom and side of 9-inch pie plate; set aside.
Mix chicken and soups. Place in baking dish and spread stuffing mix on top. Melt oleo and pour on top. Add the chicken broth and bake at 375° until bubbles up well all over.
In a cup, stir sprinkles into the water until dissolved. Stir in Parmesan, oregano and garlic. With a pastry brush, lightly coat both sides of each bread slice with mixture. Form bread back into a loaf and place on sheet of aluminum foil. Wrap well. Bake at 350° for 15 minutes.
Marinate chicken in a mixture of the remaining ingredients. Place chicken in marinade in broiler pan 4-inches from the heat for 5 minutes. Turn chicken, broil 5 more minutes. Serves 4 to 6.
In a small bowl, combine all ingredients. Mix well. Use as a substitute for 1 egg.
Wash kale and tear leaves off stems and into bite size pieces. Crumble sausage from casings into large nonstick skillet. Stir over medium heat 3 minutes, until browned. Remove with slotted spoon to a plate. Add kale to skillet; toss for about 45 seconds until bright green. Stir flour into broth. Add kale. Bring to boil. Add tomatoes to skillet. Drain beans and add with crushed pepper. Add sausage. Simmer 3 minutes. Add to hot pasta.
Beat cake mix, juice or water and vanilla for 4 minutes, then add oranges and beat until mixed. Pour batter into greased and floured 9 x 13-inch baking pan. Bake for 25 to 35 minutes at 350°.
Spray Pam in casserole dish and spread ingredients in order listed in pan with mushroom soup on top. Bake in 350° oven 1 hour until bubbly.
Preheat oven to 400°. Dip chicken into egg and then bread crumbs, coating thoroughly. In a skillet, heat the oil; cook chicken until done and well browned on both sides. Pour sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan cheese and shredded Mozzarella. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings.
Marinate chicken wings. Bake in 350° oven, turning about every 15 minutes. Bake for one hour.
Mix together peas, soup and pimento in 1 1/2-quart casserole. Spread grated cheese on top of pea mixture. Sprinkle onion rings on top of cheese. Melt margarine and mix with Ritz crumbs and put on top of casserole. Bake at 350° for 20 minutes.
Spread broccoli in a 12 x 7 1/2 x 2-inch ungreased baking dish. Drizzle with lemon juice. Top with turkey and cheese slices. Mix soup and milk. Pour over turkey and cheese. Cook, uncovered, in a 350° oven about 30 minutes. Sprinkle with onion rings and bake 5 minutes longer.
In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased cookie sheet. Flatten with a fork. Bake at 350° for about 18 minutes. Remove to a wire rack to cool. Yields 2 dozen.
Combine first 4 ingredients and cook on Full power for 4 minutes, stirring twice. Remove from microwave and add soda and vanilla. Place popped corn in large grocery bag or bowl. Pour caramel mixture over corn, shake and stir to coat. Microwave 1 1/2 minutes on High, shake bag or bowl well and turn it every 30	seconds. Pour out and let cool. Easy and delicious.
Place in covered casserole and bake in a 250° oven for 5 hours. If you are a potato lover, you may add potatoes to stew after 3 hours.
Melt the butter in a skillet and add the garlic and marjoram. Add the fish which has been floured, salted and peppered. Fry until browned on both sides (about 5 minutes on each side). Add lemon juice, cover and cook over medium heat for another 10 minutes. Pour lemon butter from the pan over the fish before serving.
Put onions in strainer over a bowl (green and red pepper also). Pour 1 quart boiling water over them and let them sit in the water, while you prepare other ingredients. Then combine and mix thoroughly. Cover tightly and chill for 2 hours before serving.
Mix all ingredients together. Pour into a large cookie sheet. Bake at 350° for 20 minutes.
Grease 9 x 13-inch dish. Cut bread into 1-inch slices and remove crust. Arrange in a single layer in dish. Beat eggs, milk, salt, sugar and vanilla. Pour over bread. Cover with foil and refrigerate overnight.
Mix ingredients together. Make balls (size of large lemons) and brown in hot oil. Place in baking dish. In another skillet, put 2 to 3 tablespoons oil. Add 2 to 3 tablespoons flour to make a paste. Add 2 tablespoons yellow mustard and the rest of the soup. Add water to make a gravy. Pour over meat balls and bake at 350° for 40 to 45 minutes.
Peel pear and grind. Combine pears, sugar and lemon juice in large saucepan. Mix well. Cook over medium heat until mixture is thick and clear, stirring often. Add pineapple. Mix thoroughly. Cook for 10 minutes more. Pack in hot jars and seal. Makes 12 pints.
Mix soups and water in crock-pot. Add beef and cook several hours. Cook noodles separately and add to crock-pot 1 hour before serving.
Combine the pasta, tomato, cheese, mayonnaise, olives, onion, garlic and cayenne pepper. Chill thoroughly before serving (30 minutes to 1 hour).
Fry bacon, then crumble into small pieces. Combine all ingredients in large salad bowl. Refrigerate and serve.
Cook beef and onion in wok or large skillet over medium heat until beef is no longer pink, stirring to separate beef. Spoon off fat. Add garlic; stir-fry 1 minute. Add vegetables; stir-fry 2 minutes or until heated through. Add stir-fry sauce; stir-fry 30 seconds or until hot. Serve over chow mein noodles. Makes 4 servings.
Cook onion, bell pepper and okra in 3 tablespoons bacon drippings. Stew corn if hard. Combine all ingredients and cook. Sprinkle crumbs with cayenne. Bake for 30 minutes at 350°.
Sift dry ingredients; mix shortening in until it is of a consistency of coarse meal. Add milk gradually, mixing with fork, to a soft dough. Roll on floured board or waxed paper 1/8-inch thick. Cut into squares. Place apple (or peach) in center of dough square. Apples having been washed, peeled and cored. Fill center with sugar and small pat of butter. Sprinkle with cinnamon. Bring up 4 corners of dough; press together firmly. Place on greased pan and sprinkle lightly with sugar and cinnamon. Bake in 400° oven for 40 minutes or until nicely browned. Use sugar and spice according to taste, more or less.
Blend ingredients together. Add 1/2 cup nuts. Bake at 325° for 1 hour. Makes 2 loaves.
Mix ingredients well. Cover and refrigerate 4 days. Mix well each day. On 4th day form into long rolls and bake at 225 degrees for 4 hours.
Brown sausage in large skillet. Pour off excess fat. Add green pepper, onion and celery and saute. Combine soup mix in boiling water in large saucepan. Stir in uncooked rice. Cover and simmer 20 minutes or until tender. Add sausage mixture and salt. Mix most of almonds with saving a few to pat on top. Pour into greased baking dish, 12 x 8 x 2-inch. Bake in moderate oven at 375° for 20 minutes.
Boil sliced carrots in salted water just until tender; drain. Put carrots, sliced pepper and onion in layers in a large casserole. Make sauce with remaining ingredients in boiler; pour over vegetables.
Preheat oven to 350°. Cream sugar with shortening until fluffy. Mix in persimmon pulp, nuts and raisins. Sift flour, baking soda, baking powder, salt and spices together. Add to creamed mixture; blend well. Bake as bar or drop cookies on parchment-lined cookie sheets at 350° for 12 to 15 minutes.
Mash garlic and salt together, then add next 5 ingredients. Score steak 1/4 inch deep on both sides. Rub in garlic mixture. Wrap steak in waxed paper and chill overnight. Grill over charcoal to desired doneness.
Yields 5 dozen cookies. With electric mixer, cream butter and confectioners sugar until light and fluffy. Remove beaters and stir in flour and vanilla. When well mixed, stir in pecans. Wrap dough in waxed paper. Chill for several hours so it will be quite stiff. Pinch off small portions of dough. Flatten and roll around cherry to make a ball. Place 1 inch apart on ungreased cookie sheet. Chill for 15 minutes. Bake about 20 minutes in a 375° preheated oven. While still warm, roll in sifted confectioners sugar.
Mix and bake at 350° for 35 minutes in 13 x 9 inch pan.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and the cheese in a 2-quart casserole dish. Repeat layers. Bake 20 minutes. Top with lettuce and tomato, if desired. Makes 6 servings.
Melt butter in 3-quart saucepan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Arrange rice in greased 8-inch square baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake in 350° oven 30 minutes or until bubbly. Serves 6.
Thoroughly mix the sugar, coconut, pecans, vanilla extract and graham cracker crumbs into the peanut butter. Pour melted butter over the mixture and blend well. Shape dough into 2 x 1/2-inch logs.
Cook squash. Combine all ingredients except half of cheese and paprika. Put into buttered casserole. Cover with remaining cheese and paprika. Bake at 350° for 25 minutes.
Cream shortenings and sugar, then beat in eggs. Sift dry ingredients and add alternately with milk. Add vanilla. Bake 1 1/2 hours at 300° in greased and floured (Pam may be substituted) tube pan or 2 loaf pans.
Combine sugar, flour, corn meal and butter. Add remaining ingredients and stir well. Pour into the pie shells and bake at 325° for 45 to 50 minutes or until firm.
Measure all ingredients, except chips. Line cookie sheet with foil. Over medium heat, melt butter. Add sugar and water slowly. Stir constantly until mixture turns tan. (Hard ball stage.) The lighter the mixture, the softer the candy. Pour on cookie sheet. Spread chips over immediately. Sprinkle nuts over mixture. Cool. Break into pieces. (Tastes like a Heath Bar.)
In a bowl, fold together the whipped topping, yogurt and pie filling. Spoon into sherbet glasses. Chill. Garnish as desired. Makes 8 servings.
Mix ingredients together. Fold in 9 ounce Cool Whip. Pour into baked 9-inch graham cracker pie shell.
Pour water, chicken stock or bouillon in a large heavy pot. Add potatoes, onion, celery, carrots and ham. Cook until it comes to a boil, stirring constantly. Turn down heat so the soup simmers for 45 minutes. If too thin, add a tablespoon of flour to the condensed milk before you stir it in. Add the milk, parsley and chives. Stir until hot and potatoes and carrots are tender. Serve.
Mix the first 4 ingredients and let set until almost jelled, not firm. Mix in remaining ingredients. Mix thoroughly and pour into a 13 x 9-inch greased pan. Let set overnight.
Boil chicken and cut in small pieces. Cook 1 cup rice. Mix the two soups with milk. Add rice and chicken to the soup and milk mixture. Mix well. Put in a casserole dish. Crush Ritz crackers to cover casserole. Melt 1/2 to 1 stick butter; pour over crackers. Bake at 350° for 20 to 30 minutes.
Mix all ingredients except shrimp in food processor. Stir in whole shrimp and serve with tortilla chips or crackers.
Mix eggs, milk, sugar, pumpkin, spices and salt. Pour into 13 x 9-inch pan sprayed with Pam. Sprinkle cake mix over pie mixture. Sprinkle pecans next. Pour melted oleo over the whole pan on top of all the mixture. Bake an hour or until cake mix is done at 350°.
In medium bowl with fork, beat eggs and milk slightly. Stir in shrimp, salt, pepper and mustard. Meanwhile, toast English muffins. Spread with butter; keep warm. In an 8-inch skillet over medium heat, melt 1 tablespoon butter or margarine. Add egg mixture and cook, stirring once or twice with fork, until eggs are set. Spoon over muffin halves.
Saute onions in bacon grease until transparent, about 5 minutes. Add corn and cook 10 minutes, stirring constantly. Add tomatoes and green pepper; cook 5 minutes or until very soft. May be served as is or stuffed into cooked bell pepper or tomato and browned in oven.
Wipe pieces of chicken with paper toweling; sprinkle with salt and pepper. Heat the olive oil in large skillet with a tight-fitting lid. Brown chicken on all sides in the oil. Remove the chicken and set aside. Add the onion to the oil and cook until it is glazed and transparent. Add the rice as it comes from the package. Add the basil, oregano and tomatoes; stir in the bouillon and sugar. Last, add the chicken broth. Turn heat down to simmer. Cover and cook at simmer for 30 minutes. Then turn each piece of chicken over and cook for another 30 minutes or until the chicken is tender and the rice is fluffy. Leave the cover off in the last 5 minutes of cooking to let any liquid left in the bottom of pan evaporate. Makes 6 servings.
Melt margarine. Add onions and bell pepper. Add tomato paste and water. Bring to boil. Add rice. Boil for a couple of minutes. Lower fire and cook until done, stirring occasionally.
Brown ground beef on medium heat and drain off excess fat. Add seasoning, taco sauce and refried beans. Stir well (add a couple of tablespoons of water if too dry). Cook for 3 to 5 minutes, stirring occasionally. Place half of mixture in a 2-quart casserole dish. Sprinkle with half of cheese. Repeat meat and cheese. Then microwave on High until cheese begins to melt (2 to 3 minutes normally). Serve hot with nacho chips.