HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Place in 3-quart casserole. Cover and bake at 325° for 3 1/2 hours. (Other spices and herbs may be added to taste: basil, thyme, marjoram, bay leaves, etc.)
Mix the first 4 ingredients together. When ready to serve, place in the punch bowl and add the ice cream and sherbet. Mix a little together and then add the Sprite. Makes approximately 32 (6 ounce) servings.
Scald milk. Pour over bread cubes. Combine the sugar, salt and beaten eggs. Add to the milk and bread. Then add the vanilla, butter and raisins. Pour into a lightly greased pudding dish. Set the dish in a shallow pan of hot water and bake in a 325° oven for about 45 minutes.
Cook green pepper and onion in small amount of oil until tender. Brown ground beef. Cook lasagna noodles until tender. Mix peppers, onions, drained ground beef and spaghetti sauce together. Spray casserole dish with cooking spray and spoon out a small amount of sauce covering dish. Then add layer of noodles, followed by a layer of sauce. Cover in Mozzarella cheese.	Repeat process, adding in a layer of cottage cheese if desired.
Heat oil over medium heat. Saute onions and peppers, about 7 minutes. Add garlic and cumin; stir over low heat for 1 minute. Add tomatoes, beans, 1/4 cup liquid, salt and pepper. Stir and bring to a boil. Cover and simmer 5 minutes or until peppers are tender. Sprinkle rice into skillet. Cover and cook over low heat until hot. Add more liquid, if mix is dry. Add half the cilantro and mix gently. Cover, let stand a couple minutes. Add hot sauce to taste.
Sift together dry ingredients. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 minutes more. Batter will be thin. Pour into 2 greased and floured 9 x 1 1/2-inch pans. Bake at 325° for 25 to 30 minutes. Goes good with Favorite Icing.
Combine all ingredients. Top with crushed chips. Bake at 350° for 25 minutes. Serve on toasted buns. Serves 8.
Mix together cake mix, sour cream, eggs and peach pie filling. Pour into ungreased 9 x 12-inch pan. Bake 35 to 40 minutes at 350°. Mix cream cheese, pineapple and pudding until blended. Fold in Cool Whip and frost cake. Refrigerate.
Melt chocolate and butter. Beat eggs, add slowly. Add milk and vanilla; stir well. Bake at 375° for 30 minutes.
To make dough, mix flour, fat and milk. Roll out dough 1/4-inch thick on floured board. Cover with sausage and roll up in a roll. Chill thoroughly. Slice 1 1/2-inch slices. Bake in baking pan 15 or 20 minutes at 400°.
Cream together sugar and butter. Add syrup, salt and vanilla. Add eggs, one at a time, beating well after each one. Stir in pecans. Pour in 9-inch pie shell and bake 40 minutes in a preheated 300° oven.
Prepare pudding mix as directed with milk (2 cups) on package. Fold in 1 cup of the whipped topping. Cut cake into 1 1/2-inch cubes. Place in a 1 1/2-quart serving bowl and sprinkle with juice. Spoon strawberries evenly on cake cubes. Spoon pudding on, covering cake completely. Chill at least 2 hours. Top with remaining topping just prior to serving. Top with strawberry halves. Makes about 5 cups.
Combine first three ingredients. Stir in remaining ingredients. Cover and chill. Makes approximately 5 1/2 cups.
Saute the beef and onion. Add the remaining ingredients. Simmer for at least 30 minutes. The super taste of this chili is the cumin!
Melt butter; add 1 tablespoon butter with corn flakes. Set aside. Stir salt, pepper and flour with remaining butter; add milk. Cook until thickened. Add French fries. Pour into casserole dish. Top with corn flakes. Bake at 350° for 30 to 35 minutes. Use large casserole.
Cook in double boiler until thick. Pour into baked pie shells (2 large). Top with whipped egg whites and 1/4 cup sugar. Bake at 300° until brown.
Mix first four ingredients together. Cook broccoli for 5 minutes and drain very, very well. Add broccoli to "soup" mixture. Pour into greased casserole dish and sprinkle with crushed Ritz crackers. Dot with butter and bake at 350° until lightly brown and bubbly.
Pour pineapple chunks in buttered dish. Mix flour and sugar. Pour over pineapple. Sprinkle with cheese and cracker crumbs. Pour melted butter over this. Bake at 350° for 25 to 30 minutes or until hot and bubbly.
Pour 1/2 box of cake mix in 9 x 13-inch pan. Pour in pie filling. Lightly mix together. Pour remaining half of cake mix on top. Add butter pats all over top and sprinkle with pecans. Cover with foil and bake at 350° for 20 to 25 minutes. Uncover and bake an additional 10 minutes.
Beat together eggs, evaporated milk, sugar, salt, baking soda, flour and fruit cocktail. Spray 12-cup Bundt pan with cooking spray. Pour batter and bake at 350° for 30 minutes or until cake tests done. Cool 10 minutes, then turn out onto serving tray. While cake is in the oven, make glaze.
Brown hamburger and onion. Drain well. Mix all together (except Velveeta) in crock-pot. One hour before serving, add 1 pound of cubed Velveeta cheese.
Mix first four ingredients thoroughly. Shape meat mixture into large square about 3/4 inch thick. Cut into 6 equal portions. Set temperature control of range at broil. Arrange portions on rack 3 inches from heat source. Broil on first side approximately 10 minutes or until done. Turn portions over and spread with mixture of tomato paste and Parmesan cheese. Top each portion with a slice of Mozzarella cheese. Broil until cheese is melted and lightly brown. Serves 4.
Put all ingredients in a large soup pot with 8 cups water; heat to boiling. Reduce heat. Cover and simmer for 50 minutes.
Put pineapple in casserole dish. Mix 3/4 cup sugar and flour. Sprinkle over pineapple. Then pour pineapple juice over. Sprinkle Cheddar cheese over. Mix crackers and oleo. Put on top. Bake 15 minutes in 325° oven.
Cream sugar and shortening. Add eggs, bananas and baking mix. Stir in nuts. Pour into greased loaf pan. Bake at 350° for 1 hour.
Use a 13 x 9-inch cake pan. Dump pie filling into pan. Dump pineapple over pie filling. Dump nuts over pineapple. Dump cake mix over nuts. Dump coconut over cake mix. Dump melted oleo over coconut. Bake at 350° for 50 minutes.
Warm tostado shells in the oven. Meanwhile heat refried beans in a skillet over medium heat. Layer each tostado shell with beans, guacamole, lettuce and cheese. Top with taco sauce, sour cream and black olives.
Mix first 3 ingredients. Refrigerate for 3 hours. Roll out dough and cut in squares. Put favorite preserves in center. Pinch sides of dough to make hats. Bake at 350° for 25 to 30 minutes, until bottom turns slightly brown.
Preheat oven to 450°; shake all in a plastic bag and place on roasting pan. Bake for 40 minutes and turn occasionally. Roast whole chicken, then place potatoes around chicken.
Cut the beef into small pieces in bottom of pan. Salt the chicken and roll up in bacon slices. Mix the soup and sour cream together and spread over the chicken. Bake for 3 hours at 245°, uncovered.
Combine bread stuffing and the margarine. Add 1 cup of water. Place half of this mixture in a buttered cake pan (9 x 13-inch or 8 x 12-inch). Mix the next 5 ingredients and place on top of stuffing and cover with the remaining stuffing. Beat 2 eggs slightly with 1 1/2 cups of milk; pour over pan mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking and spread with 1 can of cream of mushroom, chicken or celery soup. Bake, uncovered, approximately 40 minutes at 325°. Place slices of cheese over top and bake 10 more minutes. Serve in squares.
1st Day: Prepare fruits and raisins. Soak in brandy overnight.	Add 1/2 cup flour to nuts.
Melt butter in fairly large saucepan, blend in flour and salt. Add milk all at once. Cook quickly, stirring constantly until thickens and bubbly (be careful not to burn it, easy to do). Add potatoes, celery, carrots, onion and hot dogs. Heat well. Let it cook for a while.
Clean, wash and dry raisins and currants. Sift flour. Mix in sugar, lard, butter and then add spices and fruit. Mix all together. Mix yeast in 2 cups of warm water; stir into flour. Measure 2 quarts hot water and add 1/2 bottle Karo. Stir and mix a little at a time. Knead together. Let rise until double its size, covered in a warm pan.
Cook to 300° with candy thermometer. Remove from heat; add flavoring (the more flavoring, the better the taste). Pour on buttered cookie sheet; let cool. Cut with scissors or break into pieces. Coat with powdered sugar.
Toss chicken with celery, grapes and almonds. Combine mayonnaise, lemon juice, salt and pepper. Fold into chicken mixture. Refrigerate, covered. Serve in lettuce cups, garnish with whole almonds or parsley.
Mix a syrup of sugar and boiling water. Add any flavor of gelatin to hot syrup. Stir well until dissolved. Cool syrup. Mix in lemonade, orange juice, pineapple juice, water and almond extract. Freeze. (Freezes well in five 1/2 gallon milk cartons.) Thaw at room temperature 3 hours before serving. Add ginger ale before serving. Punch should be slushy. Serves 100.
Cut up cheese into small pieces. Place into 2 x 10-inch dish with lid. Melt cheese and sauce together with water. Stir often. Microwave or stove top. Serves 20.
Mix the cake mix, margarine and 2 eggs and pour into a 9 x 13-inch greased pan. Mix the cream cheese, powdered sugar and 2 eggs for 5 minutes and pour over the cake batter layer. Sprinkle with pecans. Bake for 35 minutes at 350°. Cool and cut into squares.
Add juice to dry ingredients. Heat until hot, stirring constantly. Add eggs to mixture slowly. Beat cream cheese until soft. Add hot mixture to cheese. Refrigerate.
Cut breasts in half and marinate overnight in covered dish in refrigerator. Roll in bread crumbs and spread in roasting pan. Melt butter and shortening and spoon half over chicken. Bake uncovered at 350° for 45 minutes. Spoon on rest of butter; mix and bake 10 to 15 minutes longer.
In large heavy pot, brown turkey; drain off excess fat. Add onion, green pepper and garlic; cook 2 minutes, stirring occasionally. Add beans, water, tomatoes, tomato paste, chili powder, oregano, cumin and red pepper. Cover. Simmer for 1 1/2 hours, stirring occasionally. Serves 6.
Mix 3/4 cup sugar and the cinnamon in bag. Cut 2 cans (each biscuit) in 2 sections. Shake in sugar mixture. Place in a greased Bundt pan. Boil the margarine and 1 cup sugar. Pour 1/2 mixture over biscuits. Cut remaining 2 cans of biscuits, shaking in sugar mixture. Use remainder of butter mixture on top. Bake at 350° for 40 to 45 minutes. Remove from pan immediately. Invert pan on plate, being careful of hot sugar mixture.
Simmer in open pan on stove during the holidays. You home will small delightful.
Into large bowl pour juice from the peeled tomatoes; chop tomatoes coarsely and return to juice. Add tomato juice, salt, sugar, pepper, lemon juice and grated onion. Beat with rotary beater. Blend in sour cream and rest of items. Chill for several hours. Serve in chilled bowls. Decorate with chives. Yields 4 servings.
Season meat with salt and pepper. Arrange in a large casserole. Add other ingredients and cover securely. Bake at 250° for 3 to 4 hours. Do not remove cover from the stew for the first 3 hours.
Wash potatoes and bake until done. Can be cooked quickly in microwave. Lay potatoes on side on plate. Cut out top of potato and then scoop out potato, placing all removed into a bowl. To potato pulp, add sour cream, cheese and salt. Mash. Return to potato shells. Reheat in microwave 2 minutes. Recipe can be easily adjusted for quantity desired.
Brown ground beef and onions in a skillet, stirring until crumbly. Drain; add Ragu sauce mixing well and simmering. Combine cottage cheese, egg and Mozzarella cheese in a bowl, mixing until smooth.
In a saucepan, mix brown sugar, water and vinegar. At a low boil, cook until mixture is firm. Beat egg white in a bowl, add hot mixture and beat until creamy. Add walnuts and vanilla. Pour into 8-inch greased pan. When almost cool cut into small squares. Yields 16 to 20 pieces.
Brown meat and onions in oil. Add everything but water and cornstarch. Simmer about 10 minutes. Thicken with blend of water and cornstarch. Serve on hamburger buns.
Beat eggs until light. Add sugar, butter, syrup, vanilla and dash of salt, gradually beating each ingredient until blended. Pour into shell. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 30 minutes.
Mix all together. Allow the dough to set up in a greased pan for 1 hour. Bake in greased loaf pan at 350° for 30 minutes or until done.
Mix sugar, milk and 4 egg yolks. Cook over low heat until thick. Dissolve gelatine in 1/2 cup warm water; add to other mixture. Add 2 tablespoons vanilla; set aside to cool. Beat egg whites and beat cream. Add both of these to cooked mixture. Put into crust quickly. Grate Hershey chocolate bar on top. Chill overnight. Makes 2 pies.
Parboil onions for 10 minutes; drain and cool. Saute meat and chopped bacon in margarine; do not brown. Add parsley, celery, milk and crumbs, plus 1/3 of stock. Now, peel and scoop out centers of onions. Stuff with meat mix and place in baking dish. Pour in rest of stock. Bake at 400° for 40 minutes. Baste occasionally. Serves 4 to 6.
Add sugar, oleo and flour to beaten eggs. Beat well and stir in pineapple and coconut. Pour into pie shell. Bake at 425° for 15 minutes, then at 350° for 25 to 30 minutes.
Wash and drain mushrooms; take out stem of mushrooms (save for later use). Cook ground beef and drain. Add onions and warm cheese; mix well. Put beef mixture into mushroom "buttons". Place a toothpick in each mushroom. Serve warm!
Preheat oven to 325°. Combine peanut butter, sugar, egg and vanilla until thoroughly blended. Drop by teaspoon 2-inches apart onto cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 14 to 16 minutes until browned. Cool on rack.
In large saucepan on medium heat, melt oleo. Stir in flour and let cook for 1 minute. Add undrained stewed tomatoes, spaghetti sauce, onion, water and pepper. Cook and stir until thickened. Add diced chicken and cooked pasta. Let flavors blend for 5 to 7 minutes. Place cheese slices on top. Let melt and serve. Makes 6 servings.
Combine brown sugar, cold water and 2 tablespoons butter or margarine in saucepan. Bring to a boil. Set aside to cool.
Measure flour, ginger, soda, cinnamon and salt into sifter. Sift twice. Return to sifter. Cream shortening. Add sugar gradually, creaming after each addition. Beat in egg and molasses; sift dry ingredients over creamed mixture. Blend well. Form dough into balls about 1-inch diameter. Roll top side in granulated sugar. Place 2-inches apart on an ungreased cookie sheet. Bake in moderate oven, 300°, for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned. Makes about 4 dozen.
In 3-quart saucepan, combine water, tomatoes, corn and dry potato mix; bring to a boil. Cover and simmer 15 minutes, until potatoes are done. Stir in chicken, cheese and olives; stir to melt the cheese. Add milk until heated thoroughly. Serve over tortilla chips. Serves 6.
Sift flour, salt and baking powder together on a sheet of wax paper. Set aside. In a large mixing bowl, mix at medium speed. Mix butter until light. Gradually beat in sugar. Add egg and vanilla, beating until light and fluffy. At low speed, beat in half of the flour mixture. Mix in the rest of the flour mixture to form a stiff dough. Add nuts and mix well. Turn dough out onto a lightly floured surface. Divide dough into half with hands. Shape into a 7-inch long roll. Wrap in foil and refrigerate for 8 hours or overnight. Slice 1/8-inch thick and bake. Place 2-inches apart on an ungreased cookie sheet. Heat oven to 375°. Bake 8 to 10 minutes.
Add brown sugar to melted butter. Add eggs and vanilla to mixture and blend well. Gradually stir in sifted dry ingredients and mix well. Spread into 8 x 12-inch baking pan. Sprinkle chocolate chips and/or nuts on top. Bake at 350° for 20 to 25 minutes. Do not overbake!
Combine sugar and milk. Cook until it comes to boiling point. Cook over medium heat for 7 minutes, stirring constantly. Break chocolate bars in pieces. Add chocolate bits, marshmallow cream and salt. Put this in a large pan. Pour half of the hot sugar and milk mixture into mixture, beating well and then rest of hot mixture. Beat well. Add nuts and flavoring. Pour into a buttered pan. Cool. Cut into squares. Makes 5 pounds.
Bring the oleo and brown sugar to a boil; boil for 3 minutes. Line cookie sheet with aluminum foil. Lay layer of saltine crackers on foil, edges touching. Drizzle syrup over crackers. Bake at 350° for 10 minutes. Remove from oven; put the chocolate chips on top. Return to oven just long enough to melt chocolate chips; remove from oven. Spread melted chips evenly over baked crackers. Top with the chopped nuts. When cool, it will break apart in the size of crackers.
Mix first 9 ingredients well. Cook ground meat until done; drain. Add Ro-Tel tomatoes, chilies and dash of garlic salt. Simmer until most of the juice is gone. Spread half of corn meal mixture in a well-greased pan. Next, spread ground meat mixture, then the cheese, then the rest of corn meal mixture. Bake at 350° for about 50 to 60 minutes or until lightly brown on top.
Bring all ingredients, except apples, to a boil until thick. Add apples and mix well. Remove from heat. Put into hot jars with hot lids. Process for 20 minutes (hot bath). Makes approximately 10 quarts.
Mix pineapple, nuts and cherries with Eagle Brand milk. Add lemon juice slowly. Pour in the crust. Let set for 15 minutes in refrigerator. Cover with Cool Whip. Cut and serve.
Preheat oven to 400°. In a bowl, mix all ingredients except the lemon slices and the shrimp. Pour about a 1/2 cup of sauce into a large baking dish. Arrange layers of shrimp and lemon slices until all are in bowl. Leave about 1-inch of headroom. Pour remaining sauce over the shrimp and lemon slices. Bake, uncovered, stirring once or twice, until all shrimp are cooked through, about 15 to 20 minutes. Serve with baguettes of hot French bread, a generous amount of napkins and bowls for shrimp shells. Dip bread into the sauce.
Grind fruit and nuts in food chopper. Moisten with orange juice and mix well. Form into desired shapes and roll in coconut. Freeze. The low concentration of sugar makes this candy especially good for children. Keep in bag in freezer for snacks.
Whip eggs until very, very fluffy, then mix sugar in very slowly and flour. Add vanilla, baking soda and salt.
Pare potatoes. Cut into quarters. Combine flour, cheese, salt and peppers in a bag. Moisten potatoes with water and shake a few at a time in bag, coating potatoes well with cheese mixture.
Peel and quarter potatoes. Mix flour, Parmesan cheese, salt and pepper together. Put into plastic bag. Moisten potato pieces. Place two at a time in bag and shake to coat. Melt butter in 13 x 9 x 2-inch pan. Place coated potato pieces in single layer and bake at 375° for 1 hour, turning once, until potatoes are golden brown.
Sift dry ingredients and set aside. Blend orange juice, bananas and eggs. Stir in flour mixture, raisins and nuts. Mix well. Bake at 350° for 20 to 25 minutes in muffin tins.
Mix all ingredients with a fork. Grease and flour a 9 x 13-inch cake pan. Pour in batter and bake at 350° for 35 to 40 minutes. Cool. Cut into squares.
Bake at 325° for 45 minutes. Good with chicken or ham and also makes an excellent winter dessert.
Place ingredients in crock-pot and cook on high for 30 minutes. Serve with toothpicks.
Crumble crackers and mix with melted butter, set aside one cup of crackers. Soften ice cream until creamy and add milk and pudding mix. Line bottom of 9x13 inch pan with crackers. Top with coconut cream mix. Refrigerate 1 hour. Top with cool whip and cracker crumbs.
Dissolve gelatin in 1 cup hot puree. Add remaining ingredients. Blend, electric mixer on high. Pour into 8 x 8-inch mold. Chill at least 4 hours, overnight if possible. Cut into 4-inch squares. Serve over leaf lettuce. Yield: 4 servings.
In a medium saucepan combine frozen vegetables, onion, water and bouillon; bring to boiling and reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Transfer all of the vegetables and cooking liquid to a blender or food processor; add milk. Cover and blend or process until smooth. Return mixture to saucepan and stir in cheese. Cook and stir until cheese melts.
Mix together all ingredients. Pour into 2-quart casserole dish. Bake at 350° for 1 hour, uncovered. (Test with knife for doneness.) Freezes well.
Mix all ingredients (except shrimp) with mixer. Add shrimp and mix again. Double recipe for parties or get togethers.
Mix together bananas, sugar and water. Mix and add lemonade and juices. Add diet Sprite and serve over crushed ice.
Simmer shrimp in butter for 3 minutes, until pink, turning them often. Add garlic, onions and chives. Pour in brandy and wine. Squeeze juice of 1 small lemon over all. Simmer 5 minutes more. Serve with chunks of French bread to dip in sauce. Serves 2 to 3.
Wash shrimp and crab, taking care to remove shell pieces from crab. Drain and pat dry. Blend cream cheese, horseradish and lemon juice with mixer. Stir in crab and shrimp. Shape into ball. Wrap in Saran Wrap and chill. Pour cocktail over top when ready to serve. Serve with crackers.
Brown stew meat with onion in large pan. Add remaining ingredients. Cook for 1 to 1 1/2 hours or until meat is tender. Serve over noodles or potatoes.
In large skillet, place chicken breast that is boneless, skinless and cut into 1-inch cubes. Add oil. Cook, over medium-high heat, stirring occasionally, until lightly browned (about 3 minutes). Add stir-fry vegetable mix and garlic. Cook, stirring frequently, 2 minutes longer.
Preheat oven to 350°. Melt butter with oil and garlic cloves. Salt and pepper to taste over low heat. Remove from heat; let stand for 10 minutes. Discard garlic. Cut bread slices into 3/4-inch squares. In a bowl, toss butter mixture with bread squares. Spread bread out over baking sheet pan. Bake for 12 minutes or until golden. Let cool and serve.
Cream the shortening, sugar and eggs together. Add flour, baking soda and vanilla; mix well. Add nuts and crushed potato chips. Dip with a #16 scoop. Press down with a flat object. Bake for 12 to 15 minutes at 350°.
Combine honey, oil and eggs and beat well. Sift together flour, salt, soda and cinnamon. Stir in honey mixture. Add carrots and nuts. Bake in 3 greased 8-inch round cake pans at 325° for 45 minutes. Spread with cream cheese frosting.
Tear the lettuce into bite size pieces. Toss with cucumber, radishes and onions. Arrange lettuce, vegetables and tomatoes in salad bowl. Garnish with olives, cheese and anchovies; refrigerate. Shake remaining ingredients in tightly covered jar; refrigerate. Shake dressing and pour over salad. Toss to serve.
Have everything ready before starting mixing. Mix milk and cherry juice, add crumbs, stir; add nuts and marshmallows and mix with your hands. When mixed good put out on aluminum foil with powdered sugar on it. Shape into a loaf, roll foil around it, and put into refrigerator. It is better if you leave it for several hours or overnight. It will keep for a long time.
Mix water, margarine, flavoring and cake mix in large mixing bowl. Mix for 1 minute. Then add eggs and beat on medium speed for 2 more minutes. Pour into a tube cake pan that has been greased. Bake at 350° for 1 hour. When done, turn out of pan and leave it bottom side up. When cool, ice it with Lemon Icing recipe.
Mix in big bowl. Put in pan. Bake in oven. Decorate with hearts.
Mix all ingredients to moisten well. Fold into loaf pan. Bake at 350° for 1 1/2 hours or until nicely browned.
Mix yellow cake mix, 1 stick butter and 2 eggs. Spread in a 9 x 13-inch pan. Mix the 4x sugar, cream cheese, 2 eggs and the vanilla flavoring. Spread over first layer. Bake at 350° for 30 minutes. Sprinkle top with powdered sugar.
Sift flour on board. Add sugar. Cut in butter with knife until crumbly. Add egg yolks and mix well. (This takes quite a while.) Beat 2 egg whites a little; brush on cookies and sprinkle with sugar. Bake at 375° until brown.