HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together sugar, oil and eggs; set aside. Mix together flour, spices and soda; set aside. Mix together molasses and boiling water. Mix all three mixes together. Makes a thin batter. Bake in 4 or 5 (9-inch) pans and bake at 375° until brown. Put layers together with dried apples, apple butter or applesauce.
Add 1 cup each powdered Cascade and Clorox II to 5 gallons of hot water. Soak several articles overnight and launder as usual.
Mix fruit cocktail or peaches with raisins, chocolate chips, nuts, etc.; put into greased cake pan. Sprinkle cake mix dry over fruit in pan. Dice oleo up over dry cake mix in pan. Bake at 325° until light brown, 25 minutes.
In large saucepan, put honey and boil for 30 seconds. Turn off heat; add peanut butter. Stir until blended. Add cornflakes. Stir well, then pour into a 9 x 13-inch flat greased pan or dish. Press down; sprinkle on chocolate or butterscotch chips.
Brown the hamburger meat. Rinse excess grease from the meat by pouring hot water over it. Melt the cheese and add the hamburger meat and Ro-Tel. Mix thoroughly. Serve warm with chips.
Bake in flour skillet at 425° or until golden brown. Use about 1/4 cup oil in skillet.
Cut bread into 3/4 x 1 1/2-inch thick long pieces. Heat butter, paprika and garlic salt. Dip bread in milk mixture. Put on cookie sheet and bake at 400° for 5 minutes.
In a large bowl combine the first eight ingredients; mix well. Shape into 2 dozen 1 1/2 inch balls. Place in greased 2 quart casserole dish.
Combine softened cheese and milk, mixing until well blended. Add remaining ingredients; mix well. Serve with fresh vegetable dippers. Makes 1 1/2 cups.
Combine all ingredients in microwave-safe bowl and cover. Microwave on High for 19 minutes for perfect rice every time.
Pie should be layered in pie plate. Bottom layer, rolls, then 3/4 c. Doritos, beef, sour cream, cheese and remaining Doritos. Bake at 375° for 20 minutes.
Bring 1/3 cup oil and 1/2 cup vinegar to a boil. Pour over other ingredients. Refrigerate overnight.
Sift dry ingredients. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple and nuts; turn into three greased and floured 9-inch cake pans (or large flat glass pan). Bake at 350° for 35 to 40 minutes.
Cook macaroni in boiling salted water about 8 minutes until tender; drain well. Rinse with cold water. In a bowl combine cooked macaroni, tomatoes, cucumber and green onions. Stir mayo or salad dressing, dill weed, salt and pepper into macaroni mixture; mix well. Fold in chicken. Season to taste with salt and pepper. Cover and chill in refrigerator for 3 to 24 hours.
Brown meat and drain off excess fat. Add onion, pepper, seasonings, and then cover. Let steam on low heat for about 15 minutes. Add soups and continue to simmer covered for about 15 to 20 minutes. Serve over hot biscuits, toast, rice, or potatoes. I prefer to make mine in cast iron.
Mix crust ingredients well. Press into small pizza pan. Bake at 350° for 10 to 15 minutes. Cool.
Bring first 9 ingredients to a slow simmer. Add the black-eyed peas, tomatoes and garlic and cook for 30 minutes on medium heat. Mix bacon drippings and flour and add to cooked mixture. Heat 10 to 15 minutes. Serve warm.
Crush Oreos, saving 1/2 cup for top. Melt butter and mix with crushed Oreos. Press into 9 x 13-inch pan. Refrigerate mixture for at least 1 hour. Blend cream cheese and powdered sugar until smooth, then fold in 1/2 of the Cool Whip, saving remainder for top. Spread over crushed Oreos. Mix pudding (using pie mix with less milk). Pour over cream cheese and Cool Whip layer. Top with remaining Cool Whip. Just before serving, sprinkle with 1/2 cup crushed Oreos.
To make crust: Lay out and press together the crescent rolls on a cookie sheet. Bake and cool. Mix cream cheese, mayonnaise and dressing together. Spread on cool crust, sprinkle chopped vegetables on top, any combination you prefer (broccoli, tomatoes, mushrooms, celery, carrots, ripe olives, green onions, cauliflower, green peppers, radishes or any other vegetables). Cover with plastic wrap or foil. Refrigerate at least 4 hours before serving.
Cook spaghetti and drain. Put turkey, pimento, green pepper and onion in casserole. Pour in mushroom soup, broth, salt, pepper and 1 1/4 cups of cheese and spaghetti. Toss with 2 forks until mixed and coated in sauce. Sprinkle rest of the cheese on top. Preheat oven to 350° and bake 45 minutes until bubbly throughout.
Brown ground meat with onion and bell pepper. Add regular size cans of tomatoes, kidney beans, hominy or corn, pinto beans with jalapeno and Ro-Tel (juice and all), taco mix and water. Mix all ingredients together and simmer for 1 hour. Serve with corn bread or tortilla chips. Cheddar cheese sprinkled on top adds a delicious touch.
Brown pork roast under broiler. Put pork roast in Dutch oven or roasting pan. Add sauerkraut with juice, brown sugar and bay leaf. Cover tightly and put in oven. Cook at 300° for 3 to 5 hours.
Boil until done one medium potato, either peeled or unpeeled. While still hot, mash thoroughly. Begin adding powdered sugar, small amounts at a time until the potato and powdered sugar mixture is at a rolled dough stage. Roll out to 1/4-inch thickness. Spread evenly with chunk-style peanut butter and roll up. Chill 5 to 6 hours or overnight. Slice into 1/4-inch or 1/2-inch pieces. Serve cold. Makes 2 dozen.
Place frozen chicken breasts in crock-pot. Pour bottle of sauce over chicken. Turn crock-pot on low and cook several hours.
Mix coating ingredients. Dip chicken in melted butter and roll in coating mix. Bake 1 hour at 350°. Add butter, if needed, for moistness.
Beat eggs until thick. Add sugar. Continue beating until well mixed. Add flour that has been sifted with soda, salt, spices and baking powder. Mix well. Add raisins and applesauce. Stir until well blended. Drop on a Teflon cookie sheet and bake at 375° for approximately 10 minutes. Fat content of recipe: flour 1.5 grams, eggs 120 grams and applesauce 13.5 grams. Yields 45 cookies.
Fry bacon crisp and crumble. Cook peas according to package directions. Omit salt. Drain. Stir in sour cream. Blend in onion soup mix. Stir in bacon, almonds and pimento. Heat through.
Combine meat, beans, oregano and cumin; mix well. Stuff into uncooked manicotti shells. Arrange in 10 X 6 X 2 baking dish. Combine water and picante sauce, pour over manicoti shells. Cover with plastic wrap. Micro on HI for 10 minutes, (turning dish 1/2 turn once if micro not equipped with turntable). Turn shells over and micro, covered, on medium for 18 minutes (turning dish 1/2 turn once). Combine sour cream, green onions and olives. Spoon down center of dish. Top with cheese, micro on HI, uncovered, 2-3 minutes, until cheese is melted. Serves 2-3.
Stir hot water and sugar until dissolved. Add pineapple with juice, lemon juice and frozen orange juice. Stir chopped bananas and maraschino cherries. Add to mixture and stir. Put in a container and freeze. Stir several times until frozen.
Start cooking rice in water on top of stove, stirring occasionally to prevent sticking. When all water is absorbed and rice appears fluffy, begin adding milk. Pour into large baking dish and place in 350° oven for 2 to 3 hours. Stir frequently to prevent crust-like topping. Add salt and sugar. Longer cooking time makes a better tasting pudding! Add vanilla towards the end of baking time. Extra milk can be added and stirred in throughout baking time.
Cream together margarine, sugar and extract. Add egg and beat. Stir in Bisquick and potato flakes. Drop by spoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes, until edges are just beginning to brown. Place these cookies far apart on the cookie sheet because they spread and flatten out quite a bit. (Yield: about 2 dozen cookies.)
Heat oven to 250°. Combine popcorn and peanuts; set aside. Melt margarine in saucepan. Stir in syrup and cinnamon. Bring to a full boil, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat; stir in baking soda. Pour over popcorn mixture and toss to coat evenly.
Beat eggs well. Beat in softened cream cheese and sugar. Blend until smooth. Add rind and juice of one lemon and Knox gelatin. Pour into 3 crumb crusts. Bake at 350° for about 30 minutes. While they are baking, gently combine the remaining sugar and juice and rind of other lemon with the sour cream. Refrigerate until ready to use. Remove pies from oven and allow to cool slightly. Spread sour cream topping on and return to oven for 5 minutes. Refrigerate overnight. Freezes well.
Heat oven to 350°. Grease a 2-quart round casserole. Fry bacon, until crisp and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender. Drain, if necessary; stir in soup, sour cream, turkey, salt, pepper and bacon, heating until bubbly.
In saucepan, combine soups, water and raw rice (measured in soup can); bring to boil. Simmer 7 minutes. Add chicken cubes. Stir well. Pour into casserole dish; sprinkle onion rings over top. Microwave, uncovered, 3 minutes. Sometimes we decrease water and add cheese in saucepan for a different taste.
Sift dry ingredients together, then mix remaining ingredients together, add to dry ingredients. Pour into greased loaf pan. Makes one loaf. Bake 350° for 1 hour. Cool in pan 10 minutes. Remove and cool on rack.
Cook shrimp and peel. Cook Rice-A-Roni according to directions. Add other ingredients. Serve hot.
In large bowl, cream butter and sugar until fluffy. Beat in egg and almond extract. In large bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Stir until blended well. Alternately add flour mixture, peaches and apple juice to butter mixture, stirring until blended well. Stir in almonds, if desired. Grease 9 x 5 loaf pan. Line bottom of pan with waxed or parchment paper (if you do not line the pan, peaches in bread stick). Bake at 350° for 55 to 65 minutes or until golden brown. Remove form oven and cool in pan 10 minutes. Remove from pan and cool on rack.
Mix ingredients well. Make into 8 patties and roll in cracker meal. Fry in deep hot fat until golden brown. Serve hot.
Mix all ingredients. Beat until smooth. Pour into unbaked pie shell.	Bake at 325° for 35 to 40 minutes. Cool before cutting.
Cream sugar and shortening and add sour cream, eggs and vanilla. Sift 3 cups flour with baking powder and soda. Add to first ingredients, then add remaining 3 cups of flour. Chill a couple of hours if desired. Roll out on a floured surface so dough is thick. Cut out cookies. Bake on greased cookie sheet at 400° for 10 minutes. Don't overbake. Can also drop batter if desired. Sprinkle with sugar.
Sift flour, baking powder, and salt together. Combine oil, melted chocolate, and sugar. Beat in eggs one at a time mixing well. Add vanilla and dry ingredients and blend thoroughly. Chill several hours or overnight. When ready to bake, roll dough into 1-inch balls. Roll in powdered sugar. Place on lightly greased cookie sheet. Bake 10 - 12 minutes at 350°.
With electric mixer, blend soup into cream cheese. Beat just until smooth. Mix in remaining ingredients, then chill. Serve as a dip with crackers or chips.
Bake cake and allow to cool. Prepare pudding according to package directions and set aside. Layer the following ingredients in a punch bowl: cake, pudding, pie filling, pineapple, fruit cocktail, nuts, coconut and whipped topping. Repeat layers. Sprinkle top with coconut.
Fry bacon until crisp. Saute onion in bacon grease for 3 or 4 minutes. Drain off fat. Add potatoes and water. Cook until potatoes are tender. Add sour cream and soup. Gradually add milk. Stir in salt, pepper, bacon and parsley. Heat to serving temperature (not boiling). If too thick, add milk, chicken broth or water.
Prepare mixture and pour over the 6 pork chops. Bake at 350° for 1 1/2 to 2 hours.
Sift together flour, soda, salt and spices. Cream butter and brown sugar. Beat eggs into sugar mixture. Gradually stir dry ingredients into egg mixture. Alternately with applesauce. Blend thoroughly. Fold in fruits and nuts. Pour into a greased 10-inch tube pan or Bundt pan. Bake in 350° oven 30 minutes or until cake tests done.
Place roast in roasting pan and cut 1/4-inch slits in roast both ways. Pour hickory smoke over roast and smother with onions (can be refrigerated overnight). Put roast in oven covered with aluminum foil at 300° for 2 hours. After 2 hours, take out and place potatoes and carrots around roast; re-cover. Reduce heat to 200° for 2 more hours.
Mix all ingredients in a large bowl. (Can be refrigerated overnight before cooking.) Pour into 9 x 13 casserole. Bake, uncovered, at 325° for 1 to 1 1/2 hours OR microwave 15 minutes on High. Stir and microwave an additional 15 minutes.
Melt margarine in baking dish. Mix flour, sugar and milk. Pour over margarine. Spoon fruit over batter. Sprinkle with cinnamon. Bake at 300° for 1 hour. Serve warm.
Saute onions and bacon and set aside. Combine celery soup, potato soup, milk, clam juice and clams. Add crumbled bacon and onions. Heat and serve.
Sift sugar, cornstarch and salt. Into pan, add milk; bring to a boil (slowly). Cook 2 minutes. Separate egg whites and yolks; save whites for meringue. Stir a small amount of hot mixture into beaten egg yolks. Keep alternating hot mixture into egg yolks. Stir into hot mixture. Cook another 2 to 3 minutes. Add vanilla and butter. Alternate mixture with wafers and bananas. Top with meringue. Double for larger pudding.
Mix drained hominy, onion, soup, margarine and Cheez Whiz. Place in casserole dish and cover with crushed Fritos. Cook 30 minutes at 350°.
Place thick sliced Irish potatoes in casserole dish. Add bell pepper and onion. Add 1 can water to can of chicken soup; pour over mixture. Bake at 350° for 35 minutes. (May add leftover ham, chicken or cheese.)
Pour the boiling water over the oatmeal and oleo. Let stand for 20 minutes. Mix all ingredients together and put in a 11 x 15-inch pan. Bake for 20 to 30 minutes at 350°.
Mix catsup, Worcestershire and hot sauce in a bowl and set aside. Fry bacon until brown but not crispy. Spoon 1 tablespoon sauce into each shell. Wrap each oyster with a piece of cooked bacon. Place wrapped oyster in shell in center of sauce and top with additional sauce. Bake for 5 minutes at 450°. Remove from oven and top each with grated cheese. Return to oven and broil until cheese melts (about 2 to 3 minutes).
Wash and cook broccoli for 5 minutes. Cool, stem and chop. Mix with all other ingredients. Chill overnight.
Cook noodle as directed on box and drain. Mix tuna, soup and milk in a 2-quart casserole dish. Stir in noodles. Crush potato chips and put over top. Bake at 350° for about 30 minutes.
Dissolve jello in boiling water. Add other ingredients and chill. Serve with sour cream with salt and horseradish added to taste.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Do not overmix. Bake in a greased and floured 10-inch tube pan for 45 to 55 minutes or until center springs back when touched lightly. Cool right side up in pan for about 25 minutes. Remove from pan.
Sift together first 4 ingredients. Combine egg, milk and oil. Mix wet ingredients into dry ingredients just enough to combine. Mixture will be lumpy. Fold in 1 can drained blueberries. Bake in 12 greased muffin pans at 400°, between 20 to 25 minutes.
Line dish with a layer of graham crackers. Put peaches on top of graham crackers and top the peaches with another layer of graham crackers. Mix pudding according to directions on package. Place pudding on top of graham crackers and top pudding with Lite Cool Whip. Chill in refrigerator until ready to serve.
Place sugar, syrup and water in a frying pan. Have frying pan on high. Bring to a boil. Add peanuts and cook for 10 minutes. Add vanilla and stir in baking soda. Pour into greased pan. Let harden and break into pieces.
Cream together softened cream cheese, powdered sugar and vanilla. Whip the cream until stiff, not dry. Fold cream into cheese mixture. Spread in pastry shell. Stir lemon juice into pie filling. Spoon over cream filling. Chill. Yield: 18 servings.
Cook together for 3 minutes the margarine, water, dried onions and broccoli. Remove from heat and add Minute rice, cream of celery soup and Cheez Whiz. Mix well and put into a large casserole. Top with bread crumbs and bake in 350° oven for 45 minutes. (If you are in a hurry like I am, just cook it all on the stove.)
Mix juices (using equal parts, I use quart size cans) and tea in large pan. Pour in red hots. Heat until red hots have melted. Pour mixture into a crock-pot to keep warm. May be served hot or cold. May use frozen juices.
Preheat oven to 375°. Grease and flour two 9 x 1 1/2-inch round cake pans. Put dry cake mix, butter, applesauce, eggs and cinnamon into large mixing bowl. Beat for 4 minutes at medium speed. Stir in black walnuts. Turn batter into pans and spread evenly. Bake at 375° for 30 to 35 minutes.
Place 2 fluted paper baking cups in each of 12 muffin pan cups. Soften ice cream. Whirl macaroons in blender until crumbs form or pull apart with fingers to form crumbs. Add 2/3 cup macaroon crumbs, 1/2 cup whipped topping, cherries and almond extract to softened ice cream. Spoon tortoni mixture into cups. Sprinkle tops with remaining crumbs. Decorate with whipped topping. Freeze until firm.
Saute the meat in butter in skillet until nicely browned. Cook the noodles in boiling water. Drain. Add meat, vegetables and tomatoes. Pour into a 2-quart casserole. Sprinkle with cheese. Bake at 275° for 1 hour.
Cook shells as directed. Combine crab, celery, pimento and wine. Toss with shells. Place in 3 quart baking dish. Blend mayonnaise, half and half, and seasonings. Pour over shells. Garnish with buttered crumbs and paprika. Bake at 350° for 30 minutes. Makes 8 one cup servings.
Combine dry ingredients in bowl. Add egg and water, mixing well. Drop by spoonfuls into well-greased muffin cups. Bake at 400° for 15 minutes. May store batter, tightly covered, in refrigerator for 1 week.
Prepare cake mix as directed on package, but bake in greased jelly roll pan for 12 to 15 minutes.
Brown each type of meat with one onion and one pepper. Place each batch of meat in colander and rinse under warm water. Put browned meat in large stew pot. Add juice and two packages of seasoning. Squeeze stewed tomatoes into bits; add to pot along with juice. Add Ro-Tel. Simmer 2 hours. Add more chili powder to taste. Simmer 2 more hours. Do not add beans. Serve with shredded cheese, chopped onions, crackers, Fritos. Can be frozen in small batches; great for groups.
Mix together all ingredients except beer. Add enough beer to spreading consistency. Pack tightly into a bowl or mold. Chill several hours. Unmold and serve at room temperature.
Beat egg. Add to beef and pork and mix thoroughly. Add 1/2 of tomato sauce, onions, crackers and spices.
Rinse chicken wings in salty cold water. Drain thoroughly. Place chicken wings in glass baking dish. Mix sauce, juice and garlic together and pour over chicken wings. Soak overnight (24 hours).
Beat together sugar, vanilla, salt and eggs. Add flour and baking powder. Melt together 1/2 cup milk and 1 tablespoon butter. Bake at 350° for 15 to 20 minutes.
Preheat oven to 325°. Sift all dry ingredients together and set aside. Mix oil, sugar and eggs, beat after each addition. Add dry ingredients and mix well. Add grated carrots, pineapple and nuts. Grease 13 x 9-inch pan. Bake 40 to 45 minutes at 325°.
In a large bowl, mix cheese and condensed milk until smooth. Stir in lemon juice and vanilla. Pour in crust. Chill 3 hours. Top with cherry filling.
Preheat oven to 350°. Combine all ingredients. Set a 1 1/2-quart baking dish in shallow pan on oven rack. Pour water to 1-inch depth around dish. Pour pudding in baking dish. Bake for 45 minutes or until knife inserted in pudding comes out clean. Yield: 8 servings.
In a large bowl, break the eggs, beat slightly with a fork. Add meat and toss lightly. Mix onion, pepper and crumbs, add to meat mixture and mix lightly. Add the salt, mustard, milk and ketchup. Add horseradish, mix lightly but well. Bake at 400° in a greased loaf pan for 40 minutes. Spread top of loaf with 1/2 cup ketchup if you like. (Mixing lightly keeps loaf from being tough.)
Slice tomatoes and arrange on plate. Trickle olive oil over tomatoes and sprinkle with black pepper. Lay slices of cheese over tomatoes and strip of basil over cheese. Cover with plastic wrap and refrigerate 30 minutes before serving.
Preheat oven to 425 degrees. Grease a 14-inch pizza pan. Mix together first 6 ingredients. Press onto pan and bake 12 to 15 minutes. Top with remaining ingredients and bake 10 to 15 minutes longer.
Mix the first 3 ingredients; cook until temperature reaches 290°, stirring constantly. Cook until golden brown. Pour onto cookie sheet; spread. As it cools, use paper towels to soak up grease. Melt the chocolate chips; spread over top. Cool; break into pieces.
Sift all dry ingredients together. In separate bowl, cream butter; add eggs and vanilla. Pour dry ingredients into creamed butter mixture. Mix for 2 minutes on medium speed. Pour into 9 x 13-inch pan (will be very thick). Bake at 350° for 20 to 25 minutes. After 15 minutes, watch closely.
Cook raisins with sugar (1/2 cup). Cover with water, 1 1/2 cups sugar, shortening and flour. Crumb these together. Save 1 cup crumbs for top of pie. Add to balance of crumbs the eggs, baking powder and milk. Line two 8-inch pie pans with pastry. Add cooked raisins with juice. Pour batter over raisins and cover with crumbs. Bake 30 to 35 minutes in oven at 350°.
Reserve 1/2 cup strawberry juice for spread. Mix all dry ingredients together in large mixer bowl. Make a hole in the center of the mixture. Pour strawberries, oil and eggs in the hole. Mix by hand until all ingredients are thoroughly combined. Stir in nuts. Pour into two waxed paper lined loaf pans. Bake at 350° for 50 to 60 minutes until toothpick comes out clean. Cool slightly before removing from pan.
Mix flour, salt and baking powder in bowl. Beat eggs with milk; add shortening and corn and combine. Mix lightly. Drop from teaspoon into fat heated to 365°. Fry until brown and cooked in center, 4 to 5 minutes; drain. Makes 8 fritters.
Brown hamburger; drain off fat and add other ingredients. Simmer until vegetables are tender, and enjoy.
Sprinkle beef roast with garlic salt, pepper and oregano. Roast to medium as usual. Chill. Slice and reserve drippings. To drippings, add remaining ingredients, including sliced beef. Simmer, covered, until beef is fully cooked. May need to add water while cooking. Serve hot on Italian rolls, or Italian bread (cut in 3 to 4 pieces and sliced almost all the way through, like a hot dog bun).
Mix well together the shortening, sugar and eggs. Add milk. In a separate bowl, mix both flours and salt. Add to creamy mixture and mix well. Then add flavoring and pour into greased and floured cake pan. Bake at 350° for 80 minutes.
Mix rice, cream soups and water and place in a 9 x 12-inch pan. Lay clean pieces of chicken on top and spread dry soup mix over all. Cover with foil and bake 2 hours at 350°. Serves 6. It's also good using pork chops.
Scald milk and butter. Beat eggs, sugar and salt, then add to milk mixture. Mix well. Add coconut, mix well and pour into unbaked pie crust.
Cook stuffing according to directions on box. Place cooked stuffing in casserole dish. Layer pork chops over stuffing. Pour gravy over pork chops. Bake, covered, 45 minutes. Uncover and bake 15 minutes. Serves 4 to 6.
Mix sugar and cocoa; add butter and milk. Put on stove and bring to a boil. Boil for 1 1/2 minutes, stirring constantly. Remove from heat; add peanut butter, vanilla, rolled oats and coconut. Drop by teaspoon. Cool in refrigerator.
Spray a 15 x 10-inch jelly roll pan with nonstick vegetable spray and dust with flour. Set aside. In a large mixing bowl, blend 3/4 cup flour, 1/4 cup of the sugar, cocoa, baking powder, baking soda and orange zest. Set aside.