HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, boil raisins, water, sweetener, spices and oleo for 3 minutes. Cool. Add remaining ingredients. Mix well and drop by teaspoonfuls on a lightly greased cookie sheet. Bake at 350° for 9-10 minutes.
Mix yeast, warm water, flour and salt. Let rise for about 15 minutes. Roll; shape (about size of pencil) 12-inches long. Dip completely in cold water soda solution. Place on greased cookie sheet. Sprinkle with salt. Bake 15 to 20 minutes at 450°.
Heat oven to 325°. Grease 10-inch pie pan. Mix apples and spices together. Turn into pie pan. Beat remaining ingredients, except Streusel, until smooth, 15 seconds in blender on high or 1 minute with mixer. Pour over apples. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes.
Mix together and beat well. Bake 1 hour at 350° in greased Bundt pan. Cool 10 minutes and turn out on rack. When completely cool, sprinkle with powdered sugar. This is a moist cake.
Combine and boil all ingredients except eggs and garlic. Simmer for a few minutes. Place eggs in bowl or jar. Strain mixture over eggs. Add garlic. Place in refrigerator for 3 days (or longer). Drain and dry to eat.
Have cream cheese at room temperature. Thoroughly mix with salmon. Add next 3 ingredients; add onion salt and pepper. Place in refrigerator overnight. The next morning, roll into a log. Roll log in finely chopped pecans to which chopped parsley has been added. Serves 20. Can be frozen.
Melt oleo and cheese. Mix flour and milk. Add to cheese and oleo mixture. Clean broccoli and cut into small pieces and add to mixture of cheese, oleo and milk. Cook to boil.
Dissolve jello in boiling water and let cool to room temperature. Add pudding to milk in bowl; beat with whisk until well blended, 1 to 2 minutes. Quickly pour in jello; stir with wire whisk until blended. Pour at once into a 9 x 13-inch pan. Refrigerate.
Melt oleo in a large boiler. Add sliced squash, onion, salt and pepper. Cook until tender on low heat until liquid has cooked low. Add mushroom soup, Cheez Whiz and 1/2 can French fried onions. Mix well. Pour into casserole dish sprayed with Pam. Sprinkle rest of French fried onions on top and bake. Bake at 350° for 30 minutes.
Wash and cut up squash. Boil until tender; drain and mash. Add all ingredients except 1/2 stick of butter and 1/2 cup of crumbs to squash. Place in casserole dish and sprinkle the remaining crumbs on top. Pour remaining melted butter over crumbs. Bake at 375° for about one hour or until brown on top. Serves 8.
Cook broccoli flowerets in water until tender. Drain. Open chicken and cheese soups and add 2 cans of water. Put in large boiler. Add broccoli to soup mixture. Thin with milk if too thick. Serve hot, topped with cheese.
Mix ingredients (except Tony's seasoning), including liquid from beans. Cook in a slow cooker for 4 or 5 hours. Tony's Creole seasoning may be added just before serving. Serves 20 to 24 when served over rice with French bread and a green salad.
Mix cake mix, 1 egg and butter together. Press into bottom and side of pan (9 x 12-inch). Then mix cream cheese, 1 egg, confectioners sugar and lemon juice. Pour over mixture. Bake at 325° for 50 minutes. Cool and cut into squares.
In large skillet, heat oil, garlic and Mexican seasonings over medium-high heat. Add chicken; saute until tender, about 4 minutes. Add red pepper, onion and lime juice; saute 4 minutes. Spoon mixture on pita or taco shell. If desired, top with salsa or sour cream; or lettuce and shredded Cheddar cheese.
Cook sugar and corn syrup in 2-quart saucepan until mixture boils. Remove from heat. Stir in peanut butter. Mix in crisp rice cereal. Stir to blend.
Cook bacon until crisp. Remove from skillet and crumble. Add vinegar, sugar, salt and onion to fat in skillet. Add crumbled bacon. Heat thoroughly. Add cabbage and parsley. Cook until tender.
Cook celery and onion in a small amount of water until tender (about 10 minutes). Drain. In a large mixing bowl combine biscuits, celery, onion and beaten eggs. Add stuffing mix and other dry ingredients. Mix in approximately 2 quarts stock until right consistency. Grease baking pan with margarine. Bake at 300° to 325° for about 45 to 60 minutes until dressing is firm and brown.
Combine chicken, soup, celery, onion, nuts, rice and seasonings. Blend well. Stir in lemon juice, mayonnaise and water. Chop eggs. Add to mixture. Place in greased casserole dish. Bake for 15 minutes at 400° until bubbly. Let stand 15 minutes. Garnish with egg slices that remain. Serves 4.
Mix all ingredients. Make into a mold except the sauce. Cover mold with any spaghetti sauce. Sprinkle 1 teaspoon of sugar over sauce to remove acid. Cover at 350° for 1 hour. Uncover at 350° for 1 hour. Baste.
Combine egg whites, cold water and salt. Whip until foamy. Add cream of tartar and beat until stiff but not hard. Mix sugar, flour, vanilla and almond extract together. Fold in egg whites. Bake at 325° for 1 hour. Invert pan to cool.
Saute onion, green pepper, mushroom stalks and garlic in butter until onion is transparent. Fry bacon until crisp. In a mixing bowl, combine sauteed vegetables, crumbled bacon and bread crumbs. Mix into a firm paste, adding small amounts of water as necessary. Fill mushroom caps with mixture and place them in a baking dish just large enough to hold all of them.
Slice peppers in half (lengthwise) and hollow out. Precook green pepper ahead about 2 minutes before putting meat mixture. Combine 1/2 of the tomato sauce and remaining ingredients. Fill each half pepper. Place stuffed pepper in 2-quart dish. Pour remaining tomato sauce over the top of the peppers. Cook on High in microwave for 15 minutes, turning dish every 5 minutes (you can precook onion and add into the meat mixture). Makes 6 servings.
Prepare cake mixes as directed. Cool. Cut tops off of layers to level. Place first cake layer on cake plate smooth side down. Pour part of caramel topping over cake and allow to soak in. Spoon layer of filling over this layer. Place second cake layer atop filling smooth side down and repeat caramel and filling layers. Place third layer smooth side up and frost with icing.
Each package of jello will be made with 3/4 cup boiling water and 3/4 cup cold water. There will be four jello layers with filling between each jello layer. It is time consuming, but the end result is worth it.
Mix cream cheese, pimento and green onions. Arrange this into a ring and place shrimp or crabmeat on top of ring. Top with shrimp sauce. Serve with crackers.
Cook rabbit until well done. Take off bone and chop up. Combine all other ingredients. Bring to boil and add rabbit meat. Simmer until about dry.
Dissolve yeast in warm water in a large mixing bowl. Add sugar, salt, eggs, oil and 3 c flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into loaves. Place in 2 greased 9 X 5 X 3 inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.
Cook chicken, in buttered skillet, over medium heat, approximately 10 minutes. Stir in soup, water and pepper. Heat to a boil. Add broccoli. Reduce heat to low, cover and simmer until broccoli is done. Stir occasionally.
Mix bananas and sugar. Add eggs, one at a time, beating after each. Combine flour, baking soda and salt; add to banana mixture. Add milk and vinegar. Add oil, nuts and chocolate chips. Bake at 350° for 60 to 70 minutes in a greased and floured bread pan.
Mash cream cheese with a fork. Grate cucumber on medium size grater. Combine cream cheese, cucumber, onion, mayonnaise and salt and pepper to taste. Makes enough spread for 1 large size loaf of bread (22 slices). Prepare and cut into fourths.
Cook celery and green pepper in 1 tablespoon butter. Remove mixture from pan. Melt remaining butter in pan. Blend in flour and salt. Remove from heat. Gradually add milk, stirring constantly. Cook until mixture thickens. Add turkey, celery, green pepper and pimento.
Combine all ingredients, except nuts. Chill 1 hour. Form into ball, then roll in pecans.
Prepare gelatin in according to package directions. Chill until partially set. Add melon balls. Chill until firm. May be served with cottage cheese or low-calorie dressing.
Cover beans with water and bring to boil and let cook 2 minutes. Turn off heat and let set 1 hour. Add ham, bacon, onion and garlic. Again bring to boil, turn down, and simmer until beans are cooked. Pour off part of juice and reserve. Add tomatoes and spices and cook for about 1/2 hour longer. Add some reserved juice to keep beans from sticking.
Mix first 5 ingredients together and let stand 2 hours, then drain. Mix remaining ingredients. Bring to boil, then add squash mixture and boil 5 minutes. Pack in jars and seal. Makes 10 pints.
Mix ingredients in order given. Pour into unbaked pie shell. Bake in 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes.
Preheat oven to 325°. Mix first 11 ingredients together, adding raisins last. Pour into a greased and floured 8 x 4-inch loaf pan. Mix together brown sugar, cinnamon and nuts (optional). Sprinkle on top before baking. Bake 1 hour and 20 minutes or until done. Freezes well.
Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, salt, pepper, and pecans. Stir in reserved juice and mix well. Garnish with parsley. Cover and chill. Serve with crackers.
Heat oven to 350°. Lightly spray pan with Pam spray. Place all ingredients in blender. Blend 1 minute. Pour in pan. Bake 50 minutes or until crust puffs up. Serves 6.
Rinse blueberries. Remove 1/2 cup. Dry remaining berries. Cream butter and sugar. Add eggs singly, beating well. Sift dry ingredients and add alternately with milk. Crush the 1/2 cup blueberries with a fork and mix into batter. Add remaining berries and mix by hand. Fill greased muffin pans 3/4 full and bake at 375° for 30 minutes or until nicely browned. Cool 30 minutes before removing from pans. Store, uncovered. Makes about 16 muffins.
Mix all dry ingredients together, then add eggs and milk. Mix well. Add more milk, if needed. Bake in 400° oven for 30 minutes.
Combine graham cracker crumbs and melted butter. Mix well and line a 13 x 9-inch pan with this mixture. Bake 15 minutes at 300° for cool. Combine 2 sticks of butter, powdered sugar and eggs. Beat until smooth, about 5 minutes. Spread this over the cooled crust. Place bananas on top of cream mixture. Place the pineapple over that. Top with Cool Whip; sprinkle with cherries and nuts. Chill and cut into small squares.
In a bowl, gently toss peaches, 1 cup of sugar and almond extract; set aside. Pour margarine into a 2-quart baking dish. In a bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over margarine (do not stir). Top with peach mixture. Bake at 350° for 50 to 55 minutes or until golden brown. Yield: 8 servings.
Soften gelatin in 1/4 cup cold water. Mix together in saucepan sugar, flour, salt and 1 1/2 cups milk. Stir in gradually 1 1/2 cup milk; cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat; stir in softened gelatin. Cool. When partially set, beat with rotary beater until smooth. Blend in vanilla and almond extract. Gently fold in whipping cream; carefully fold into a meringue of egg whites, sugar and cream of tartar. Fold in 1 cup of moist shredded coconut. Put into a baked pie shell; sprinkle with coconut. Chill until set. Take out 20 minutes before serving.
In mixer, cream butter; add sugar, eggs and spice. Mix in oatmeal, flour, baking powder and milk. Drop by teaspoon on greased and floured baking sheet. Bake at 350° for 10 minutes or until golden brown.
Use oil from 1 jar of artichokes to saute onion and garlic. Beat eggs. Add artichokes and other ingredients. Place in 9-inch square pan and bake for 30 minutes in 325° oven or until done. Cut in squares. Freezes well.
Cook broccoli as directed on package (but only to separate; do not overcook). Drain and place in greased casserole dish. Mix mayonnaise, beaten egg, soup, Cheddar cheese, onion, crackers, salt and pepper. Pour over broccoli. Bake 30 minutes at 325°.
Mix well and spread into bottom and 1/2-inch up sides of greased 9 x 13 pan.
Mix cracker crumbs and melted butter; put 1/3 of crumbs in shallow baking dish. Pour 1 can oysters with juice over crumbs; add pepper. Repeat layers, with crumbs on top. Add milk; set 15 minutes. Bake at 400° for 30 minutes or until brown on top. Serve hot.
Boil sugar, water and syrup to soft ball stage. Remove from heat, add peanut butter and vanilla. Beat until creamy. Pour into dish. Cut in squares when cool.
Cover bottom of buttered casserole dish (13 x 9 x 2-inch or larger) with the onion slices. Dip pieces of chicken in melted butter and set aside. Cover layer of onions with rice, then layer of chicken on rice. Sprinkle with marjoram flakes. Mix soup and water and spoon over chicken. Seal with aluminum foil and bake at 300° for 2 1/2 hours or at 250° for 3 hours and 15 minutes. Serves 6 to 8.
Brown together lightly: hamburger, bacon and onion. Mix together rest of ingredients, then mix all with meat mixture in crock-pot. Cook on low heat for 6 to 8 hours or put in greased casserole dish. Bake in 350° oven for 1 1/2 to 2 hours.
Boil the raisins in 1 c. water for 5 min. Add baking soda when cool. Mix the brown sugar, butter and eggs. Stir in the salt, cinnamon and nutmeg. Stir in the raisins and water. Mix the flour with the baking powder and stir into the raisin mixture. Add the chocolate chips and nuts. Drop by tsp. on greased cookie sheet. Bake 325 for 10-12 min. Makes approximately 4 dozen cookies.
Stir butter and egg into macaroni. Mix salt and mustard with 1 tablespoon hot water and add to milk. Add 2 1/2 cups cheese to macaroni. Pour macaroni and cheese into a buttered casserole. Add milk. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until custard is set and top is crusty.
Cream sugar and butter. Beat in eggs, one at a time. Mix bananas with sour milk. Alternately add bananas and dry ingredients to batter. Stir in nuts. Bake in greased Bundt or long loaf pan for about 30 to 45 minutes at 350°.
Drain salmon. Reserve liquid (set aside). Remove skin; flake salmon with fork and set aside. Combine cracker crumbs and reserved liquid. Let stand 5 minutes (or until liquid is absorbed); stir in salmon, cornmeal and next 3 ingredients. Shape into patties. Fry in hot oil on medium heat until brown, turning once. Drain on paper towel.
Cut chicken into nugget size pieces. Melt butter in shallow dish. Combine bread crumbs, parmesan cheese, garlic, salt and parsley flakes. Dip chicken into butter, roll in crumb mixture. Arrange in 9 x 13 pan. Bake at 375 degrees for 1 hour.
Heat oven to 350°. Butter a 1 1/2-quart baking dish. Set aside. Heat milk in top of double boiler over hot, not boiling, water or in heavy saucepan over low heat. Beat eggs lightly in bowl; add honey, vanilla, 1/4 teaspoon nutmeg and salt. Slowly stir egg mixture into hot milk. Cook, stirring constantly, about 15 minutes or until mixture thickens. Remove from heat. Stir in rice and dates. Mix well and pour into baking dish. Sprinkle with remaining nutmeg. Bake 10 to 15 minutes or until custard is set. Makes 4 servings.
Mix Karo, sugar, water & vanilla in a double boiler. Bring to boil for about 5 minutes. Add to beaten egg whites and beat until fluffy.
Sprinkle rice in a 9 x 12-inch pan (glass). Mix cream of mushroom soup and cream of chicken soup with 1 can water. Pour over rice. Place chicken parts over rice. Sprinkle on envelope of dry onion soup mix over this and a little paprika. Cover with aluminum foil. Bake at 350° for 1 1/2 to 2 hours.
Preheat oven to 400°. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400° for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt and flour; set aside. Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling. Reduce the heat, cover and simmer for 1 minute. Add yogurt mixture. Cook until mixture is thickened and bubbly; continue cooking for 1 more minute. Arrange broccoli on a serving platter; place poultry on top. Pour sauce over poultry and top with peanuts. Makes 4 servings.
Combine cabbage, salt and water in a 3-quart glass casserole; cover with glass lid or plastic wrap. Cook in microwave oven 10 to 12 minutes on High or until crisp-tender. Stir once. Add a mixture of vinegar and sugar to crisp-tender cabbage. Mix well. Cook, covered, in microwave oven 1 to 2 minutes on High or until tender. Makes 8 servings.
Cream butter, shortening and sugar. Add eggs, one at a time, beating after each one. Add dry ingredients alternating with milk. Add vanilla. Bake at 325° for 1 1/2 hours in greased and floured tube pan.
Combine all ingredients and mix well. Pour into refrigerator tray. Freeze until firm, stirring three times at 30 minutes intervals. Yields 4 to 6 servings.
Heat to almost boiling. Let cool to lukewarm. Then pour over chopped cabbage. Put in jar to can.
Mix sugar, syrup, peanut butter and butter; bring to a boil. Remove and add corn flakes. Place in cake pan. Cool and cut into squares.
Quarter, wash and dry chicken. Place in shallow pan. Mix together the oil, garlic and paprika. Pour over chicken and marinate for 3 or 4 hours, turning the chicken every 1/2 hour. Season with salt and pepper just before barbecuing over hot coals, basting frequently with marinade.
Cook onion in margarine until tender, but not brown. Blend in softened cream cheese, mushroom soup and pepper. Stir in chicken and sliced mushrooms with liquid. Heat to boiling. Add green pepper and pimento. Serve over hot biscuits.
Dissolve jello in boiling water. In same bowl, mix together jello, strawberries with juice, pineapple with juice and bananas. Pour 1/2 of mixture in serving bowl. Chill until set. Spread sour cream over top. Add remaining jello mixture over sour cream. Refrigerate until set.
Saute onions and garlic in olive oil.	Flatten breasts to 1/2 original thickness. Add butter to sauteed onions and garlic, then add chicken breasts. Saute to golden brown. Add mushrooms and continue to saute until tender, then add 3/4 cup wine, tarragon and salt. Reduce heat, cover and simmer 15 to 20 minutes. Blend arrowroot	into balance of wine and add to chicken. Stir until thickened. Serve with rice or pasta. Serves 4 or 2 Reeves.
Blend soup, sour cream, tomatoes, onions and 2 cups cheese. Layer in a casserole dish in the following order: 1/2 of the soup mixture, chicken, tortillas and rest of soup mixture. Top with 1/2 cup cheese. Bake at 350° for about 30 minutes or until heated through.
Dissolve Jell-O in separate bowls with 1 cup water each. Add 3/4 cup very cold water to each; set aside. Dissolve Knox gelatine in 1/2 cup cold water in large bowl; set aside. Add sugar and vanilla to scalded milk; pour into bowl with Knox. Gradually add and stir smooth the sour cream (be careful, or it will curdle). While the cream mixture cools slightly, begin layering the salad. If using a large casserole, layer by 1-cup measures. Let set in refrigerator 15 to 20 minutes for each layer, checking often, until the layer is just hard enough to allow the next to be added. If using 2 small casseroles, layer by 1/2-cup measures.
Salt chicken to taste and place in casserole dish. Melt butter and add sherry wine. Pour part over chicken and bake at 350°. Use balance of sauce to baste chicken frequently. Bake until golden brown. Add sliced mushrooms near end of cooking time.
Brown meat. Season with desired seasoning. Stir in spinach and salsa. Warm the tortillas. Spoon 1/4 cup meat (depending on size of tortilla) in center of tortilla. Cover with cheese.
Mix first 4 ingredients together, then add fresh strawberries. Bake in sheet cake pan at 350°. Let cake completely cool.
Brown ground chuck, pepper, salt and chili powder. Set aside. Mix enchilada sauce mix, tomato sauce and water. Pour over meat. Set aside. Layer pinto beans, corn chips, refried beans and corn chips in order given in a 9 x 13-inch Pyrex pan. Mix together cream cheese and sour cream with garlic powder. Spread on as next layer. Pour meat sauce on top of this. Melt milk and Velveeta in microwave and pour over meat sauce. Top with Mozzarella cheese. Bake in 350° oven for 30 minutes.
Mix first four ingredients until crumbly. Press into the bottom of 8-inch square pan that has been sprayed with nonstick spray. Bake at 350° for 20 to 25 minutes. Beat egg whites, sugar and zest until smooth. In small bowl, stir together flour, baking powder and salt. Add the egg mixture and blend. Mix in the lemon juice. Pour over hot crust and bake for 20 minutes or until top is light golden brown and set. Let cool in the pan on a rack. Spray a sharp knife with nonstick cooking spray and cut into squares. Makes 16 squares.
Mix the first 5 ingredients and pour into ungreased 9 x 13 x 2-inch pan. Cover with cake mix and pecans. Drizzle with melted butter. Bake at 350° for approximately 1 hour.
Place both packages of cream cheese on a serving tray or plate in the center, side by side. Mound crab meat on top of cream cheese. Arrange boiled shrimp around crab mound, tails up. Drizzle cocktail sauce over crab and shrimp. Arrange crackers around edge of tray and serve.
Preheat oven to 350°. In a large mixer bowl, beat egg yolks with sweetened condensed milk. Stir in lime juice and food coloring. Pour into prepared pastry shell. Bake 8 minutes. Cool. Chill. Top with whipped cream. Garnish as desired. Refrigerate leftovers.
Boil chicken; remove from broth and bone. Reserve chicken broth. Mix together soups and milk. Grease 2 (2-quart) casserole dishes. Alternate layers of chicken (broken in small pieces) with soup mixture, leaving soup mixture on top. Moisten dressing with chicken broth and put on top of soup mixture. Bake until brown at 350°. Makes 2 casseroles. Freeze one for later use.
Put bread cubes in bottom of greased 9 x 13-inch pan. Sprinkle cheese on top. Beat eggs, milk and spices together and pour on top of cheese. Cover and refrigerate overnight. Just before baking, crumble bacon on top, then if desired pour melted butter over all. Place casserole pan into larger pan of warm water. Cook in 325° oven 1 hour 15 minutes. Until knife inserted comes out clean. Serves 10 to 12.
Add vanilla and salt to mashed potatoes. Chill. Add confectioners sugar slowly to chilled potatoes until mixture is stiff and dry. Divide mixture into 3 parts. Working with one part at a time, roll out to about a 1/4-inch thickness on waxed paper (it should form a rectangle about 4 x 12 inches). Spread with a thin layer of peanut butter. Roll up as for jelly roll. Repeat with remaining potato mixture and peanut butter. Chill several hours. Slice (not too thick; this is rich). Store in refrigerator.
In a 13 x 9-inch cake pan, put pineapple. Spread evenly, then add cherries and spread evenly. Add (dry) cake mix. Add pecans and butter. Bake at 350° for 1 hour.
Put butter in glass baking dish. Beat eggs, add flour. Add remaining ingredients. Bake at 350° for 45 minutes to 50 minutes or until golden brown.
Cook raisins in water. Cream sugar, butter and egg. Then add raisins and raisin water. Add flour, soda, walnuts, cinnamon and salt and mix well. Pour on cookie sheet and bake 20 minutes at 350°. Top while hot with powdered sugar, milk and butter icing.
Mix all together until well blended. Pat out on wax paper, moistened with water. Spread chopped onion and chopped apricots on meat. Roll up, making compact roll. Put in a 9 x 5-inch bread pan and bake at 350° for 50 minutes.
Cream margarine and sugar. Beat egg yolks and add to creamed mixture. Beat until light and fluffy. Add lemon extract. Sift dry ingredients and add alternately with lemon juice; mix well. Fold in stiffly beaten egg whites and lemon peel. Blend thoroughly. Fill muffin tins 3/4 full. Bake for 20 minutes at 375°.