HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, oleo and eggs in a bowl; mix with electric mixer. Mix in flour, a little at a time, until all flour is mixed. Add vanilla. Pour into tube pan. Bake for 20 minutes at 325°, then turn oven to 350°; bake for 40 minutes.
Combine sugar, syrup, margarine and salt. Bring to boil over low heat. Pour mixture over beaten eggs (slowly), stirring constantly. Allow to cool and add vanilla and pecans. Pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 375° and cook for 35 to 40 minutes. Do not preheat oven!
Dissolve jello in water. Chill until slightly thickened. Peel melon, leaving it whole. Cut a slice at one end, scoop out seeds; drain well. Place melon upright in bowl. Add fruit to jello and fill melon cavity. Fasten cut end or with toothpicks. Combine cream cheese and milk; beat until smooth and fluffy. Spread over entire melon. Chill. Cut in horizontal slices to serve.
Cook onion in oil in large saucepan over medium heat about 5 minutes, until tender, but not brown. Add beans, broth or water, rice, corn, salsa, lentils, red pepper, chili powder and garlic powder. Bring to boiling, reduce heat. Cover and simmer for 20 minutes or until rice and lentils are tender and most of the liquid is absorbed. Serve over tomato slices. (Tomato slices may be omitted, good with or without.) Good meatless dish.
Boil sugar and 2 cups water for 4 minutes. Dissolve coffee in the other 2 cups heated water. Add to boiling sugar water. Cool. Add liquor and pour into gallon jug with split vanilla bean. Let set 30 days. Shake daily.
Layer bottom of pot with bacon. Add layer of round steak; salt and pepper. Add layer of onions and layer of sliced carrots; salt and pepper. Add layer of sliced potatoes; salt and pepper. Add water; cover and cook slowly for about 1 hour on stove, longer on campfire. To serve, do not stir. Cut through the layers and dish up.
Beat egg whites until frothy. Add sugar and beat until dissolved. Add salt and vanilla. Fold in chocolate chips and nuts. Drop by teaspoonful on foil-lined cookie sheet. Place in preheated oven (350°). Shut door and turn off heat. Leave 3 hours or overnight. Yield: 3 dozen.
Peel, quarter and boil potatoes until barely tender. Drain, cool and slice. Place in a large bowl.
Mix all ingredients together. Pour into pie crust. Put in refrigerator for 30 minutes. Can add different fruits for taste. Serve with whipped cream on top.
Mix all ingredients at one time in a large bowl. Let stand a while, then take small portions and roll out real thin, using graham flour. Use hard tack rolling pin (after rolling with regular rolling pin) to make marks. Cut in squares. Bake at 400°. I use pizza cutter.
Mix dill with cream cheese. Spread mixture on ham slices. Place olives in the center of each ham slice. Roll and chill for about 1 hour. Cut into 1-inch slices. Serve chilled.
Combine rice, tomato sauce, stuffed olives, seasonings, cooked meat and broth. Pour into well-greased 2-quart casserole or baking dish. Bake at 350° for 30 minutes. Place biscuits on top of casserole dish. Return to oven and bake at 400° until biscuits are done, about 10 minutes.
In 13 x 10 x 2-inch casserole dish, spread layer of mushroom soup, layer of eggs, layer of 1/2 bacon, balance of soup, balance of bacon and balance of buttered bread cubes. Bake at 350° for 25 minutes or until cubes are brown.
Cook beans as directed. Meanwhile, melt butter in top of double boiler. Stir in garlic and curry powder. Add mayonnaise. Stir often and keep over hot water until time to serve. Mix "hot" green beans and serve immediately.
Mix all together and chill. Serve with vegetable dippers. Especially good with broccoli florets. Easy, too!!
Mix mayonnaise, cheese and oregano. Coat chicken breasts. Bake at 350° for 40 minutes.
Preheat oven to 450°. Soak cracklins in about 1/2 cup of water for about 10 minutes. Add the corn meal, salt and enough water to make a very thin batter. Pour into a greased 8-inch or 9-inch cake pan and bake for about 5 minutes and then turn oven down to 400° and bake another 15 to 20 minutes (ovens and tastes vary, we like ours real brown and crunchy).
Melt 1 stick butter and mix with graham cracker crumbs. Put in a 13 x 9 x 2-inch pan. Mix with mixer at least 15 minutes, the other 2 sticks of butter, the eggs, the sugar and the vanilla flavoring. Pour this mixture over the crumb crust. Slice the bananas and place on top. Put the pineapple on top of the bananas. Drain first and use the juice to brush on the bananas and pineapple to keep them from turning brown. Put Cool Whip on top of fruit. Sprinkle this with nuts and add cherries.
Cut breads into rounds and butter one side. Mix the first 4 ingredients together; spread on unbuttered side of bread. Dip bread into the Parmesan cheese. (May be frozen at this stage.) Place on cookie sheet and broil (cheese side up) until golden. Makes approximately 10 dozen.
Combine cookie crumbs and melted butter in mixing bowl; mix well. Spread evenly in buttered 9 x 13 dish. Using fingers, pat mixture evenly and firmly.	Spread ice cream over top. Sprinkle with peanuts. Spread Cool Whip over peanuts. Cover and freeze. To serve, cut in squares. Drizzle a small amount of syrup over top.
Boil together all ingredients except pickles for 3 to 5 minutes. Add pickles to hot mixture. Return to jar and let stand 2 weeks in refrigerator. When pickles are gone, drain a can of sliced beets and put into jar. This makes very good pickled beets.
Rinse meat in cold water. Pat dry and beat with meat mallet on both sides. Soak for 20 to 30 minutes in Dales sauce seasoning. Drop into hot grease and brown on both sides. Remove from grease and make gravy. Delicious served over mashed potatoes or rice. (You may also use round steak.)
Mix all ingredients together well. Cool in refrigerator. Slaw can be frozen and served later.
Beat the sweet potatoes, sugar, eggs, 1/2 the butter, milk, nutmeg and cinnamon well. Place into buttered 9 x 13-inch pan. Bake at 400° for 20 minutes. Mix the rest of the ingredients for the topping. Sprinkle on top of casserole; bake for an additional 10 minutes.
Slice room temperature tomato into 4 slices. Mix all dry ingredients. Coat both sides of tomato slices with dry mixture. Fry golden brown in oil. Serve immediately. Serves two.
Cook chicken, remove from bones and cut into chunks. Combine chicken, enchilada sauce, soup, onion, garlic salt and pepper. Place half of corn chips in a greased 12 x 7 x 2-inch baking dish. Layer with chicken mixture, then remaining corn chips. Sprinkle with cheese. Pour chicken broth over casserole. Bake at 350° for 30 minutes.
Heat the oven to 425°. Prepare pastry or crust. Mix 1 1/3 cups flour and 1/2 teaspoon of salt. Cut in 1/2 cup of shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons of water if necessary). Pat in bottom and up sides of quiche dish, 8 x 2-inches or round pan, 8 x 1 1/2-inches. Bake 15 minutes.
Soften cream cheese and whip until fluffy. Add pie filling and gradually beat with mixer. Pile into pie crust. Refrigerate two hours.
In medium saucepan, combine all ingredients, except cheese; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes or until chicken is done. To serve, spoon into bowls; sprinkle with cheeses. Makes about 5 (1-cup) servings.
Cream shortening and sugar; add egg and beat well. Then add applesauce. Sift all dry ingredients and add to creamed mixture with oats, raisins and nuts. Drop by spoonful on baking sheet. Bake at 375° for 15 minutes or until dark.
Melt 3 tablespoons margarine in 1 1/2-quart baking dish. Sprinkle bottom with seasoned herb stuffing. Mix first 5 ingredients well and salt to taste. Pour into dish. Top with more herb stuffing. Dot with margarine. Bake at 325° for 25 to 30 minutes.
Cook Brussels sprouts according to package directions omitting salt. Drain. Place Brussels sprouts in a shallow 2-quart casserole and keep warm. Melt margarine in a saucepan; add mayonnaise, lemon juice and celery salt. Beat with a wire whisk until smooth; cook over medium heat until hot, stirring constantly (do not boil). Pour sauce over sprouts; sprinkle with cheese and almonds. Serves 6.
Cake: Mix together flour, cocoa, baking powder, soda, and salt. In another bowl, mix butter on high for 30 seconds. Add sugar until fluffy. Add eggs and vanilla. Beat on medium. Gradually add flour; mix until well blended. Shape into 1-inch balls. Put on ungreased cookie sheet. Press center of each with thumb. Drain cherries (reserve juice). Press halved cherry into center of each ball.
Steam vegetables together until done but not mushy. Melt butter and Velveeta cheese together. Pour over vegetables. Crumble crackers and spread over cheese. Bake at 350° for 20 minutes. Serves 12.
Heat sugar, milk and butter. When dissolved, stir in marshmallows. Bring to a boil over medium heat; remove from heat and add all 3 types of chocolate. Stir to melt and blend well. Pour in well buttered dish and refrigerate.
Mix dry ingredients. Add remaining ingredients; beat only until moistened (batter will be thin). Bake in preheated baker. Makes 10 to 12.
Break up uncooked noodles. Combine with all ingredients and cabbage. Toss together. Add dressing. Toss well and chill.
Peel potatoes and onions and cube. Boil potatoes; add salt. Melt oleo; add onions and saute. Season with salt and pepper to taste. Cook until onions are transparent. Mix potatoes into sauteed onions and let simmer for 10 minutes or more. Cook macaroni; mix altogether and enjoy. Save some of the potato water to add to mixture if too dry.
Mix all ingredients well. Divide into 2 rolls about as round as a cracker. Wrap tightly in foil; refrigerate for 24 hours. Take out, unwrap and place on a rack. Bake at 300° for 1 1/2 hours. Turn meat over when half done.
Heat water to simmer. Beat egg and add to water. Mix the remaining ingredients and add to the sauce. Simmer until it thickens. (Simmering is very important.)
Cook noodles as directed on package. Drain cooked noodles; run cold water over them 1 minute. Mix all ingredients; add to noodles. Salt and pepper to taste. Serves 6 to 10 people.
Cook and drain pork sausage. Cook and drain lima beans. Combine all ingredients in large casserole dish. Heat in 350° oven until bubbly.
Put butter in oven dish and melt. Preheat oven to 400°. Mix all other ingredients except peaches. After butter has melted, pour in mixed ingredients, then add peaches on top of that. Bake for approximately 45 minutes or until brown.
Melt butter. Add carrots and onion. Cook until tender. Add flour, broth and milk. Cook/simmer till thick. Add cheese and rest of ingredients. Heat till thoroughly warm. Do not boil.
Melt margarine in pan with cocoa. Remove from heat and beat in remaining ingredients. Pour in greased and floured 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes.
Mix corn meal, sugar, flour and soda. Add buttermilk, egg yolks, melted margarine and vanilla. Mix well. Beat egg whites until stiff. Add 1 Tbsp. sugar and beat again until stiff peak forms. Fold egg whites into the batter. Have skillet heated and cook pancakes until done.
Cream shortening and sugar. Add eggs and mix. Sift together dry ingredients and add to creamed mixture alternately with milk. Add nuts and lemon rind. Pour into buttered loaf pan. Bake at 350° for 40 to 45 minutes. Remove from oven and pierce in several places with small skewer.
Add this to a store bought cake mix to make it taste homemade. Mix cake like it says then add these ingredients. If cake mix has oil, leave out the shortening.
Cook rice according to directions, minus butter (cool). Add chopped green onions and green pepper and sliced olives. Drain artichokes. Mix a little of the marinade with the mayonnaise and curry powder. Pour over rice and artichokes and toss gently.
Wash chicken dry and then dip into liquid butter which garlic (mashed) has been added, then dip into bread crumb mix of crumbs, parsley flakes, and Parmesan cheese. Place chicken into greased baking pan. Bake at 400° for 1 hour. Check to see if browning. Take off cover and brown.
Mix and shape into ball. Garnish with shredded cheese, bacon bits, olives or whatever. Serve with Ritz crackers.
Cook broccoli 3 minutes; drain. Add other ingredients. Bake at 325° for 30 to 45 minutes in buttered 1 1/2-quart casserole.
Let cheese stand at room temperature until soft. Add flour and seasonings and mix well. Pinch off small amounts, work into thin circle and press around olive. Bake on greased sheet at 400 degrees for 10 minutes.
Coat chicken with mixture of flour and paprika and heat in margarine. Add salt, pepper and water and heat until thickened. Put in large casserole dish. Mix soup and 1 3/4 cups water and bring to boil. Add to meat mixture in casserole and stir. Add onions and mix.
In large container, combine all ingredients. Store tightly covered. For each serving, mix 1/4 cup mix with 1 cup boiling water. Makes about 50 servings.
Cream shortening and sugar. Add eggs. Sift 2 cups flour with salt, soda and baking powder. Save 1 cup flour to dredge fruits before adding to mixture. Add flour with peach juice to shortening mixture. Add flavoring, fruits and nuts. Line tube pan with brown paper. Grease pan. Bake at 250° for 3 1/2 hours. Cover top of pan with greased brown paper. This prevents cake from browning too quickly on top.
Melt chocolate drops and peanut butter in microwave. Remove and add nuts. Work quickly. Pour in lightly greased dish. Cut into squares when cool.
Boil cranberries with 1 quart water until berries pop. Strain. Save juice and boil together with 3 quarts water, sugar, cinnamon candies and cloves. Add orange juice, pineapple juice and lemon juice. Serve hot.
Mix together first 5 ingredients and let stand. Cream sugar, egg, shortening and vanilla. Fold in flour. Add date mixture. Pour into greased loaf pan and bake at 325 degrees for 1 hour.
Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with snacks. Makes 1 1/2 cups dip.
Heat 3 tablespoons oil in heavy Dutch oven over medium-high heat. Add garlic and onion; saute until translucent. Mix in tomatoes, dried basil and red pepper. Bring to boil, breaking up tomatoes with fork. Add broth and bring to a boil. Reduce heat to medium and simmer until mixture thickens, about 1 1/4 hours and is reduced to 6 cups.
Sprinkle crumbs on bottom of 9 x 13-inch glass dish. Take chilled milk and whip until foamy. Add lemon juice and sugar. Whip 3 to 5 more minutes. Pour into dish with crumbs. Top with more crumbs. Put in freezer until hard (3 to 5 hours). Store in freezer.
Place cream cheese on plate. Mix tomato catsup and enough horseradish to your taste, mild, tangy or hot. Drain, then rinse the shrimp well under cold water. Drain again. Dump shrimp over cream cheese and dump sauce over both. Serve with crackers.
For chicken broth, use broth from chicken combine all ingredients above in greased casserole dish. Add topping and bake at 375° for 30 minutes or until golden brown.
Mix all ingredients together well. Put in a large loaf pan or can be put in 2 small loaf pans. Spread ketchup on top and bake.
Mix all ingredients; place in casserole dish. Bake at 350° for 25 minutes, or until done.
Preheat oven to 350°. Butter a 1-quart baking dish. In a medium saucepan, cover scallops with cold water; bring to a boil and drain as soon as water boils. Do not overcook. Melt 2 tablespoons of the butter and mix with the breadcrumbs. Set aside. Cut green pepper, onion and celery into chunks and saute in the remaining butter about 5 minutes. Layer scallops, vegetables and crumbs in the baking dish, making 2 layers of each, ending with crumbs. Season each layer with salt and pepper. Pour the cream over the top and bake 30 minutes. Serves 4.
Wash and quarter the apples, remove seeds and boil until soft. Drain apples into another pot and sieve the apples (make a puree). The the drained apple liquid add gelatine, dissolve it, add sugar and return back to heat until it boils. Remove from heat. After the liquid has cooled, pour in a bowl, add the apple puree and whip until foamy. Pour into serving cups and serve. Other fruits may be used in the same manner.
Cream peanut butter, margarine and sugar. Beat in eggs. Combine flour, baking powder and cinnamon. Add gradually into creamed mixture until well blended. Chill dough at least 30 minutes. Wrap about 1 level teaspoon of dough around each chocolate piece. Place on ungreased cookie sheet and bake at 350° for 10 to 12 minutes. Cool slightly. Roll in powdered sugar and let cool completely. Store in airtight container.
Brown beef and onions in large skillet. Drain. Stir in cooked macaroni, tomato sauce, corn, chili powder and seasoned salt. Simmer on stove top at medium heat, stirring occasionally, for 5 to 10 minutes. Stir in cheese and serve immediately.
In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients, mix well. Pour over vegetables and toss to coat. Serve with slotted spoon. Refrigerate left overs up to 2 days.
Drain green beans, reserving 1/2 c. juice. Brown ground beef with onion in skillet stirring until crumbly. Place potatoes in greased 6 x 10-inch baking dish. Spoon ground beef mixture over potatoes. Combine beans and garlic salt in bowl, and spoon over ground beef mixture. Combine soup and 1/2 c. bean juice in a bowl and spread over beans. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.
Drain pineapple, reserving juice. Make Jell-O, using the pineapple juice, adding enough water to make 2 cups cold water. Let firm. Mix in cranberry sauce and pineapple. Add nuts, if desired. Refrigerate.
Mix ingredients in 9 x 13-inch glass dish. Sprinkle with topping and let set overnight in refrigerator. Bake for 20 minutes at 400°. Serve hot. Serves 9 to 12.
May substitute lemon supreme cake mix and omit flour, sugar and baking powder; use 4 eggs.
Mix first 7 ingredients for dressing and set aside. Combine mushrooms, green beans, onion, artichokes, hearts of palm in large bowl. Pour dressing over vegetables. Toss and chill overnight.
In a heavy skillet, heat olive oil until hot, but not smoking. Saute onions and garlic first for several minutes. Add zucchini and green peppers; continue to cook, stirring. Add eggplant and tomatoes. Saute, stirring for several minutes. Season with salt. Add thyme and bay leaf. Heat to boiling. Place in preheated 350° oven for about 45 minutes, stirring once in awhile to prevent sticking. Do not add liquid. Do not cover. It is important to stir occasionally. When finished, mixture looks like a stew. Sprinkle top with a little chopped parsley before serving.
Combine sugars, butter, spices and salt. Add eggs, vanilla and milk. Stir in grated sweet potato; mix thoroughly. Pour into greased 1 1/2-quart casserole dish. Bake in moderate oven at 350° for 1 1/2 hours or until pudding is browned and the potato is done. Serve warm or cold with whipped cream. Yields 6 servings.
Wash and dice mushrooms. Place in pot with water. Add bouillon cubes, butter and onion. Cook gently until mushrooms and onions are done.
Blend eggs, sugar and oil. Beat well until oil disappears. Sift all dry ingredients and mix well with egg mixture. Fold in grated zucchini; add nuts and raisins. Bake in a greased and floured loaf pan, 3/4 full. Makes 2 loaves. Bake for 1 hour at 325°.
Mix mayonnaise and cheese well. Stir in chopped artichoke hearts and place in a 2-cup casserole. Bake, uncovered, in a preheated 350° oven until slightly browned and bubbly. Serve hot with crackers, rye rounds or Melba toast. Makes about 2 cups.
Brown hamburg in electric frypan; drain. Add large can of stewed tomatoes or 2 standard size cans (the kind that has peppers, onions, etc.); mix well. Cook at low heat. While cooking, prepare elbow macaroni according to package directions. Drain and add to hamburg tomato mixture. Cover and simmer at low heat, stirring occasionally. (Can also freeze some to serve later.)
Mix in a large bowl. Bake in well-greased loaf pan at 350° for 35 to 40 minutes.
Microwave on High the cream cheese in uncovered, small, microwave-safe dish for 30 to 45 seconds or until softened. Stir until creamy. Gradually blend yogurt into cream cheese. Sprinkle with cinnamon. Refrigerate until served. Serve with sliced apples, kiwi fruit, pears or grapes. Makes about 3/4 cup. Contains 30 calories per tablespoon.
You will need a large cooking bag. Place the roast in the cooking bag. Pour undiluted mushroom soup over roast. Pour the Worcestershire sauce over the soup. Sprinkle dry soup mix over this. Add seasonings. Seal bag. Place in cake pan and put in oven at 250° from 7:00 a.m. to 5:00 p.m. Your roast will be tender and the gravy is already made.
Mix all ingredients in a large bowl.	Beat until well blended. Pour into a greased 9-inch loaf pan. Bake at 350° for 45 minutes. Makes 1 loaf or 12 servings.
Soak cucumbers and onions in 2 quarts water with 1/2 cup salt overnight. Drain and wash off, then add seasons and heat. Do not boil. Seal in jars tightly.
Spread a layer of stew meat in a 9 x 13-inch pan. Sprinkle with dry onion soup and add other soups and Worcestershire sauce. Add layer of vegetables and pour water over. Cover with foil and bake at 300° for 5 hours and don't peek. This is the secret. Good with biscuits.
Crisp cabbage in cold water for 1 hour. Drain. Combine all remaining ingredients except paprika and blend well. Pour over cabbage and stir to coat. Sprinkle with paprika. Serves 6.
Boil chicken and debone. Boil eggs and chop. Make pastry for any size dish you plan to use. Put pastry in dish and then the chopped chicken, chopped eggs and salt and pepper. Pour thickened chicken broth over all this. Make sure it is very juicy. Put a top crust on; brown crust and it's done. This is the best and easiest chicken pie you will ever eat. Of course, you can add any vegetables you like.
Cut candy bars into 1/4-inch pieces and place in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325° for 35-40 minutes or until set. Cool on a wire rack. In a small heavy saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife. Yield: 8-10 servings.
Mix first 4 ingredients in blender; set aside. Cook water and sugar in saucepan on high, mixing constantly until it turns caramelized and light brown. Pour caramelized sugar in bottom of a baking dish. Pour mixture from blender on top and bake in casserole placed in baking pan of hot water. Bake 45 to 50 minutes at 350°.
Combine corn, sugar, salt and water; boil 4 minutes. Remove from heat and add oleo and milk. Cool and place in freezer cartons.
Cream together cream cheese, eggs, sugar and salt. Add chocolate chips. Set mixture aside. Sift together flour, sugar, cocoa and soda. Add water, oil, vinegar and vanilla to dry ingredients. Beat until smooth. Mix nuts and sugar together in small dish. Fill cupcake tin 1/2 full of cake batter. Add 1 tablespoon cheese mixture to each cupcake. Sprinkle with nut/sugar mixture. Bake at 350° for 30 to 35 minutes.
Combine first 6 ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender. Add ham and remaining ingredients. Cook until thoroughly heated, stirring often. Yields about 2 quarts.
Heat oven to 350°. Grease 8 x 8 x 2 baking dish. Mix baking mix, milk, salt, mustard, parsley, pepper and eggs with a fork until batter is a uniform color. Stir in remaining ingredients. Bake, uncovered, until knife inserted in the center comes out clean, about 45 minutes. Makes 4 to 6 servings.
Mix crushed graham crackers and melted butter together. Pat into a 13 x 9-inch pan. Cream together next 4 ingredients and beat 15 minutes. Spread over graham cracker crust. Slice bananas on top. Top bananas with pineapple. Spread Cool Whip over pineapple and sprinkle with crushed mixed nuts and cherries. Chill and serve.