HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil the oleo, cocoa and buttermilk. Remove from heat; add powdered sugar, nuts and vanilla.
Cook sweet potatoes in water 20 minutes or until tender. Drain, peel and cut crosswise into thick pieces. Combine brown sugar, cashews, ginger and 1/2 teaspoon salt. Drain peaches well.
Combine sliced apples, 3 tablespoons of sugar and cinnamon in a bowl. Mix together remaining ingredients to make batter. Grease and flour a tube pan. Put in batter and apples in alternate layers, beginning and ending with batter. Bake at 350° for 1 hour and 15 minutes.
Brown steak; place in greased casserole dish. Sprinkle soup mix over steak. Add mushrooms on top of soup mix. Add onion slices, if desired. Mix gravy and water together and pour over the top. Cover with foil. Bake at 250° for 3 hours. Do not stir.
Prepare Jell-O and let set to almost firm. Add remaining ingredients and let set in refrigerator overnight. Makes a large Jell-O salad.
Boil eggs until hard-boiled. Cool, shell and then cut in half. Place egg white on serving plate. Remove yolks and place in a bowl. Mix egg yolks, pickle juice, mayonnaise, mustard and all-purpose seasoning together. Scoop ingredients with a tablespoon into the egg white. Sprinkle with paprika. Place in refrigerator until ready to serve.
Preheat oven to 350°. Cook and drain green beans. In a large saucepan, combine margarine, flour, salt, pepper, sugar, onions, yogurt and cheese. Stir and cook over low heat until ingredients are well combined and cheese is melted. Add beans, mixing well. Pour into a lightly greased 2-quart casserole. Top with cornflakes. Bake uncovered for 25 minutes or until bubbly. Yields 6 servings.
In a large mixer, cream the cheese 1/3 of package at a time. Mix until creamy. Add sugar and salt slowly; mix until well blended. Add 1 egg at a time; mix well after each egg. Add almond extract. Pour into spring-form pan with graham cracker crust.
Cook macaroni and drain. In a large bowl mix milk and whipping cream. Take out 1 cup and set aside. Put macaroni in pot with 1 1/2 sticks butter and milk mixture. Cook on low heat, stirring for 1/2 hour. When real thick put in buttered 9 x 11-inch Pyrex dish. Sprinkle bottom of dish with Romano cheese. Pour. Set aside liquid over macaroni and sprinkle top with Romano cheese. Melt 1/2 stick butter and drizzle over top. Bake at 350° for 30 minutes.
Toss veggies together in a bowl. Combine mayonnaise, milk, sugar, salt, pepper and celery seed. Mix until smooth. Pour over vegetables and toss to coat. Chill before serving.
Make pie crust same as for pie, but roll out a little thicker and place in deep casserole dish. Mix in bowl the soup, vegetables and chicken. Mix all together and pour in crust. Cover top with crust and bake in oven at 350° until crust is golden brown. Punch holes in top crust. You can use cooked roast or leftover for beef pot pie.
Combine cereal, peanuts and raisins in a bowl. Melt butter; pour over cereal mixture and toss until coated. Sprinkle chocolate chips over the mixture and toss again. Pack in small plastic bags for snacks or lunch boxes.
Melt butter in jelly roll pan in moderate oven (375°). Add single layer of potatoes. Turn once in butter. Mix remaining ingredients; sprinkle over potatoes. Bake 1/2 hour or until done and tops are crisp. Serve hot.
In a large bowl dissolve yeast in warm water. Add salt, honey, oil and flour. Stir until smooth. On floured surface roll out dough and cut into 3 1/2-inch circles. Sprinkle cornmeal on an ungreased cookie sheet. Place the muffins on the sheet and sprinkle with remaining cornmeal. Cover and let rise in warm spot for about 1 hour. Heat a griddle. Transfer muffins onto griddle and cook over the burner for about 7 minutes on each side. Keep flame low so the muffins don't scorch.
In a small bowl, combine wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-inch spring-form pan. Set aside.
Mix mayonnaise and herb seasoned stuffing together well. Mix all other ingredients together. Fold in mayonnaise stuffing mixture. Season to taste. Refrigerate to allow flavor to blend.
Slice onions and saute in margarine 10 minutes. Place a thin layer of onions and mushroom soup on crumbs. Repeat layers. Mix milk and eggs together and pour over layers. Salt and pepper to taste. Add rest of cracker crumbs on top. Bake 20 minutes at 350 degrees.
Place chicken breasts in a greased 11 x 7 x 2-inch baking dish. Sprinkle with salt and pepper. Bake at 375° for 25 minutes. In a bowl, stir together the soup and mayonnaise. Stir in broccoli and lemon juice. Add cooked macaroni. Toss to coat well. Remove chicken from baking dish. Stir the cooking juices from the baking dish into the macaroni mixture. Spoon into baking dish. Top with chicken breasts. Combine remaining ingredients and sprinkle over chicken and macaroni. Bake at 375° for 20 minutes or until bubbly.
Mix Bisquick, Parmesan cheese and pepper. Add beaten eggs. Fold in shredded zucchini. Fry like small pancakes in hot oil or butter.
Mix flour, sugar and soda. Add eggs and pineapple. Bake in greased and floured pan, 9 x 9-inches or 8 x 12-inches.
Mix cranberries, apples and sugar and then place in buttered casserole. Mix the remaining ingredients and pour over cranberries. Bake, uncovered, for 1 hour at 325°.
Cream cheese and mayonnaise. Fold rest together. Put in flat pan (oblong baking pan). Decorate with red and green cherries to look like a red berry with 2 green leaves. Place in freezer. Before serving, remove from freezer and thaw at least 45 minutes.
Wash and hull strawberries; cut in half if very large. Add sugar and cornstarch to berries; mix gently. Turn into pastry-lined 9-inch pie plate. Sprinkle with lemon juice and dot with butter. Cover with lattice crust or plain top crust with a few slashes cut in top. Seal edges well and flute. Bake at 425° on rack below center of oven for 15 minutes. Reduce heat to 350° and bake about 45 minutes longer or until filling has thickened.
Cream sugar and shortening. Add molasses. Beat well. Add egg; beat. Add flour, baking soda, salt and spices; mix well. Roll in balls; dip in sugar. Flatten balls with a tumbler. Bake at 375° for approximately 10 minutes.
Mix well and pour in greased and floured 9 x 9-inch cake pan and bake approximately 40 minutes or until toothpick test comes out clean.
Spray 9 x 13-inch baking dish with Pam. Mix the milk, soups and dry soup mix in pan and heat thoroughly. Spread Minute rice in bottom of dish. Lay chicken pieces on rice. Pour soup mixture over chicken. Cover tightly with foil. Bake 2 hours at 350°. Can remove foil to brown the last 10 to 15 minutes.
Mix ground beef, onion soup, eggs and cracker crumbs together; roll into 1 inch balls. Place on cookie sheet and bake until brown at 375°. Mix tomato sauce, paste, brown sugar and Worcestershire sauce in a saucepan. Stir until brown sugar dissolves, then simmer for 30 minutes. Pour over meatballs or dip meatballs in sauce.
Mix together. Bake in a greased pan for 45 minutes at 350°. Stir once or twice.
Blend sugar, flour, nutmeg and margarine. Add eggs. Beat smooth. Pour over rhubarb in 9-inch pastry lined pan. Top with pastry cut in fancy shapes. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° for about 30 minutes more.
Sift flour, sugar, baking powder, salt and nutmeg into a large bowl. Cut in butter to resemble coarse meal. Blend milk and egg yolks in a bowl with a fork. Stir into flour mixture to make a soft dough. Divide dough into six portions. Form into balls. Pat balls out on a greased baking sheet to 3-inch circles, moistening fingers with egg whites. Brush cake with egg whites. Sprinkle with sugar. Bake at 450° for 10 to 12 minutes until golden. Cut in half and top with strawberries and cream. Makes 6 servings.
Sprinkle legs with salt and pepper. Turn them in oil to coat. Arrange skin side down in one layer in a baking dish. Place in a 425° oven and bake 50 minutes. Turn skin side up and sprinkle with mixture of bread crumbs, onion, garlic, parsley, thyme and rosemary. Bake 1/2 hour longer. Baste and cook another 10 minutes longer. Pour around (not over) 1/3 cup dry white wine and bake 10 minutes longer. Total cooking time is 1 hour and 40 minutes.
Preheat oven to 325°. Put chicken breasts into a long baking casserole, skin side up. Sprinkle garlic salt and soup mix on top of chicken. Sprinkle soy sauce over all of chicken mixture. Evenly distribute the artichokes	with some of the oil. Place mushrooms on top.	Bake, uncovered, for	1 3/4 hours. Serve with River Road Rice.
Combine all ingredients in a screw-top jar or small bowl. Shake well or whip with wire whisk until ingredients are well blended and of a thick and creamy consistency. Chill. Refrigerate in tightly covered container. Shake well before using. Makes 1 cup dressing.
Beat margarine and sugar until light and fluffy. Blend in extract. Add flour; mix well. Shape level measuring tablespoons of dough into balls; roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 400° for 10 to 20 minutes, or until lightly browned. Makes approximately 3 dozen.
Bring 1 quart of water to a boil. Remove from heat, add sugar and stir until dissolved. Add 7 quarts of water. Add the remaining ingredients and mix well. Serve hot or cold. If you are using Sprite add it at the last minute.
Preheat oven to 350°. Blot sausage dry on paper towels. Combine with cheeses, salad dressing, olives and red peppers. Grease mini muffin pans. Press in wonton or egg roll wrappers. Brush with oil. Bake 5 minutes until golden brown. Remove from pans. Place on baking sheets. Fill with cheese dressing sausage mix. Bake 5 minutes until bubbly. Makes 5 dozen. Delicious.
Combine potatoes, codfish, pepper, parsley and eggs in a bowl. Form mixture into egg-shaped balls about 1 1/2-inches long; deep fry until brown. Place on paper towel to absorb excess oil. Serve garnished with parsley sprigs, either cold or warm, from platter. Yields about 20.
Brown chicken breasts and simmer until done. Add other ingredients and simmer for 15 minutes. Very good eaten over rice or noodles.
Put tomatoes, onion and peppers through a food chopper. Mix all ingredients in a large pot. Steep 2 1/2 hours. Put in sterilized jars and seal tight. Serve cold with meat.
Prepare vegetables as for stir-fry. Amounts can be determined according to number of servings desired. Saute slowly in olive oil until done. Serve over rice or noodles.
Cut off ends of zucchini and carefully scoop out flesh with a long handled spoon. In a small bowl, mix remaining ingredients and stuff zucchini with a pastry bag or small spoon, packing well. Wrap in plastic wrap and chill until serving time. Cut into 1/2-inch slices and serve with picks.
Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.
Preheat oven to 375°. Melt chocolate in top of double boiler over hot water. Remove from heat and cool slightly. In mixing bowl, combine melted chocolate, graham cracker crumbs, condensed milk, cinnamon, salt, vanilla and nuts. Line an 8-inch square pan with waxed paper. Spread batter in pan. Bake 25 minutes. Cool in pan, then cut in squares. Makes 16.
Mix Bisquick and sugar together. Add remaining ingredients and mix well. Bake in 13 x 9-inch greased and floured pan at 350° for 30 minutes.
Mix 2 1/2 cups of cheese and margarine into macaroni while hot. Add other ingredients; mix well. Spray crock-pot with Pam. Put all ingredients in crock-pot. Sprinkle 1/2 cup of cheese over top. Cook on low for 3 to 4 hours.
Arrange chicken pieces in bottom of greased 9 x 13 pan. Mix soups and mayonnaise. Stir well. Pour over chicken. Sprinkle shredded cheese over all. Sprinkle stuffing crumbs over all. Drizzle melted butter over top. Cover and bake 1 hour at 350 degrees. Uncover and bake 10 more minutes.
Drain off juice of Veg-All. Layer in casserole dish the Veg-All, cheese and crackers. Pour melted butter over all. Bake at 350° for 20 to 25 minutes.
Dissolve yeast in one cup warm water in large mixing bowl. Add rest of ingredients. Cook as biscuits in muffin pan. Put in cold oven and turn to 450° until lightly browned.
Combine tomato sauce, water, onion, pepper, oleo, salt, mustard and pepper in saucepan. Cover and bring to a full boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Stir with fork.
Place peeled and sliced vegetables in crock-pot. Season with salt and pepper. Put cooked ground beef on top of vegetables. Mix soup and water together and place on top of beef. Cover and cook on low 6 to 8 hours (high 3 to 4 hours), stirring occasionally.
Crush 14 crackers and add butter and 1/4 c. sugar. Mix well, press into 13 x 9-inch pan. Chop other 4 graham crackers, reserve. Mix cream cheese and remaining 1 cup sugars and vanilla with mixer. Add eggs; mix until blended. Stir in 1/2 of candy, pour into crust. Sprinkle with remaining candy, marshmallows and graham crackers. Bake at 350° for 40 minutes until center is almost set. Cool. Refrigerate 3 hours. Cut into bars.
Mix chicken, mushroom soup,	vegetables and chicken broth and put in baking dish. Stir together buttermilk, flour and margarine.	Pour over pie and bake at 350° for 1 hour.
Mix pudding and add Cool Whip. Line a 9 x 13-inch pan with whole crackers; layer 1/2 pudding, then crackers, then pudding, then crackers. Melt 1 tub chocolate icing for 60 seconds in microwave. Pour this over the crackers.
Fill cup with ice cream. Add milk and syrup. Stir all together until slushy. Now you have a child cold shake.
Mix all ingredients in order given, folding in eggs last. Bake for 1 hour at 325°.
Combine all ingredients in a large bowl. Beat 5 minutes. Pour into two 5 x 9-inch loaf pans. Bake at 325° for 1 hour. Slice and serve with sweetened cheese spread.
Combine gelatin and sugar; dissolve in hot water. Add cold water, lemon juice and pineapple syrup. Chill until mixture begins to set. Add pineapple and remaining ingredients; turn into 2-quart mold. Yields 12 servings.
Combine flour and seasonings. Shake chicken in seasonings; fry in medium heat. Brown well. Transfer to a Dutch oven. Add water and onion. Bake at 300° for 1 hour.
Stir together the crushed tortilla chips and melted margarine. Press in bottom of 8 inch spring form pan. Bake 325° for 10 minutes. Cool. Cook beef in large skillet over medium heat and drain. Stir in taco seasoning mix (reserve 1 teaspoon) and water. Cook over medium heat for 5 minutes. Beat cream cheese at medium speed till fluffy and add eggs and 1 teaspoon taco seasoning. Add cheddar cheese and blend. Spread over crust and up i inch on sides. Spoon in the meat mixture and spread the cream cheese mixture around the sides of the pan over the beef mixture forming a border. Combine the sour cream and flour and spread over the top of meat mixture. Bake 325° for 25 minutes, cool 10 minutes and remove sides of pan. Serve warm with toppings of chopped lettuce, green pepper and tomatoes.
Cook noodles in boiling, salted water. Drain; rinse. Cook onion and green pepper in butter until tender. Add soup, milk and poultry seasoning; heat. Beat cheeses together. Stir in olives and parsley.
Brown and cool hamburger meat and onion. Add next 4 ingredients. Top with grated cheese; serve with chips and picante sauce.
Cook macaroni according to package directions; drain. In a large pan, saute onion in the butter. Add corn, salt and pepper. Heat through. Stir in cheese and macaroni. Pour into dish. Sprinkle with paprika. Heat until cheese is melted.
Combine ranch dip mix and sour cream. Spread in a shallow dish. Layer other ingredients in the order listed. Serve with toasted corn chips.
Bring sugar, water and syrup to boil. Add peanuts and food coloring; boil until it gets to hard ball on candy thermometer, about 20 to 30 minutes. Add oleo and salt; remove from heat. Beat until thick; pour into buttered pan or make patties.
Combine ingredients. Cook over moderate heat, stirring until blended. Add milk and bring to a boil stirring constantly until thickened. Remove from heat and add vanilla. Put over ice cream or pound cake, etc.
Brown ground beef and drain. Add onion, tomato sauce and green peppers. Simmer for 5 minutes. Add this to the cooked noodles, mushrooms and cheese loaf. Put in a 9 x 13-inch casserole dish. Cover. Bake at 350° for 40 minutes.
Mix all ingredients well. Bake in 9 x 9 x 2-inch pan at 325° for 25 minutes or until done.
Brown together beef, onion and celery. Add chestnuts, mushrooms, rice, pepper and soy sauce to mixture. Add enough water to the saved liquids from chestnuts and mushrooms to make 2 cups. Add to beef mixture. Stir just to mix. Put in covered casserole and bake at 350° for 1 hour.
Mix well all ingredients, except pie crust. When well mixed, pour into pie crust and bake at 350° for 45 minutes to 1 hour.
Cook sugar, vinegar and spices for 20 minutes. Drop in peaches a few at a time and cook until tender. Put in hot sterilized jars, adding syrup to within 1/2-inch of top. Seal. Yields 6 pints.
Cream butter and sugar together. Add whole eggs one at a time. Sprinkle meal over mixture and add vinegar and vanilla. Pour into an unbaked pie shell. Bake in 350° oven 40 minutes or until set.
Chop onion into small pieces. Throughly mix all ingredients in large bowl. Form into a loaf. Bake 1 hour at 350°. For best results, bake loaf on a broiler pan. Enjoy!
Cream oleo and shortening. Add sugar and egg yolks. Mix well. Sift flour, soda and salt. Add to mixture alternately with buttermilk. Stir in coconut and chopped pecans. Fold in beaten egg whites. This will make 4 (8-inch) layers or 3 (9-inch) layers. Bake at 350°. Grease pans well and dust with flour. Cool before icing with cream cheese frosting.
Drain juice of beets and add enough water to liquid to make 1 cup. Add vinegar, sugar, salt and spices. Bring juice to a boil. Pour hot juice over beets and hard-boiled eggs and let stand in refrigerator for 24 hours.
Ease rolled out crust into 9-inch pie plate. In a large bowl, gently toss blueberries, lemon peel, cinnamon, 1/2 cup sugar and remaining flour. Spoon blueberry mixture into crust. Cut margarine or butter into small pieces; sprinkle on top of blueberry mixture. Preheat oven to 425°. Moisten edge of crust with water; place top crust over filling. Trim dough edge, leaving 1-inch overhang. Fold overhang under; make fluted edge. With a sharp knife, cut 4-inch "X" in center of top crust. Fold back points of "X" to make a square opening in the center of the pie. Sprinkle top of pie with remaining 2 teaspoons sugar. Bake 40 minutes or until filling begins to bubble and crust is golden. If crust browns too quickly, cover edge loosely with foil. Cool pie on rack.
Brown chicken breasts. Combine remaining ingredients and pour over chicken breasts. Simmer for 1 to 1 1/2 hours or until done.
Heat oven 350. In glass 9x13 inch baking dish place chicken pieces. Place single layer cheese on top of chicken. Mix soup and milk and pour over cheese layer. Cover with stuffing mixture and foil. Bake 350 for 1 hour. Do not peek.
Mix Cool Whip and cottage cheese. Add Jell-O and fruit. Cool in refrigerator.
Cream butter, sugar and egg until light and fluffy. Add flour, salt and vanilla; mix well. Form into small balls, then flatten slightly with a fork. Can put colored sugar on. Bake at 350° for 10 to 13 minutes. Makes about 8 dozen small cookies that taste like shortbread.
Mix shortening, sugar and salt together. Add other ingredients in order given. Mix well after each and pour into floured surface. Work in more flour in dough until you can pick up without sticking to hands. Place in large bowl and place in refrigerator over night. Next morning knead dough and roll out. Bake at 400 degrees.
Heat 1 cup cherry juice and Port. Pour remaining juice over plain gelatin. Put both gelatins together and dissolve in the hot cherry juice. Stir and mix together. Add cherries stuffed with pecan halves.	Put in mold. Serves 6.
Put ingredients in crock-pot on low. Cook all day (everything at once). Great for working wives!!
Cream butter and sugar. Add eggs. Add flour, sifted with soda. Add sour cream, vanilla and lemon juice. Mix chopped nuts, brown sugar and cinnamon; set aside. Pour half of batter into well-greased spring-form pan; sprinkle 3/4 of nut mixture over batter, then add rest of batter. Sprinkle remaining nut mixture on top. Bake at 350° for approximately 50 minutes.
Combine all ingredients in a small bowl; beat at low speed with an electric mixer until smooth. Serve with fresh fruit (apple slices, banana chunks and grapes).
Use a hand mixer and beat the cream cheese until fluffy. Add sugar and peanut butter. Fold in 2 cups of Cool Whip. Pour into pie shell and chill.
Add beaten egg whites last. Bake in buttered casserole in pan of water and bake until brown.
Combine 1 1/4 cups flour and salt in a medium bowl. Cut in butter and shortening with a pastry blender until coarse crumbs form. Sprinkle with water and shape into ball. Wrap pastry in waxed paper. Chill 30 minutes.
Mix soup mix and bread crumbs together. Dip pork chops into beaten egg, then roll into onion/bread crumb mixture. Place pork chops in a casserole dish and put pats of butter all around. Cover and let cook for about 35 minutes. Uncover and turn pork chops over and let cook, uncovered, for another 25 minutes or until golden brown or crispy. Delicious!!!!
Heat oil in Dutch oven over medium heat. Add beef; brown on all sides. Remove roast and place on a plate. Saute onion, green pepper and garlic in Dutch oven until tender. Add tomato sauce and water; stir to blend. Return beef to pot. Add mushrooms, salt and pepper. Reduce to low heat; cover and simmer for 2 hours. Add potatoes and carrots. Cover and continue cooking 30 minutes or until tender. Makes 8 servings.
Make 6 sandwiches, each with 1 slice bread, 1 slice cheese, meat and 1 slice bread. Place sandwiches in greased 9 x 13-inch baking dish.
Mix and bake in 9 x 13-inch pan at 350° about 35 minutes.
Sift flour, soda and salt; set aside. Mix shortening, sugars, orange peel, juice, vanilla and egg. Beat until light and fluffy. Gradually add flour mixture. Mix well. Shape into balls, about 1-inch in diameter. Put on ungreased cookie sheet. Flatten with fork dipped in flour. Bake at 400° for 10 to 12 minutes until lightly browned.
In small glass	bowl, melt oleo on High (max power) for 45 seconds. In separate bowl, mix cheese and seasonings. Cut washed potatoes in half, lengthwise. Dip cut side in oleo, then in cheese mixture. Place potato, cut side up, in 2 quart baking dish. Cook on High (max power) for 10 to 12 minutes or until tender. Let stand 5 minutes. Sprinkle cut side with paprika and serve hot.
Cream together; add 1 egg at a time. Add milk, alternating with remaining ingredients. Bake at 350° for 1 hour and 15 minutes.
This is a recipe for those who have to limit their sugar. It is a little tart, but with Cool Whip or no sugar frozen dessert on top, it tastes good to those of us who can't tolerate much sugar.
In a large roasting pan, place seasoned beef bits and soups. After beef bits have cooked awhile add vinegar and cook in an uncovered pan until tender, stirring frequently.
Beat egg; add remaining ingredients in order. Beat until smooth. Coat onion rings well with batter. Deep-fry until brown.
Fry bacon and onions; stir in everything but beans. Reduce heat to low and simmer 20 minutes. Pour over beans in crock-pot. Cook on low for 8 hours.
Combine white sugar and 1 tablespoon cinnamon. Divide each biscuit into 3 pieces and roll each in sugar-cinnamon mixture. Place in tube pan and sprinkle with pecans. Repeat layers. Melt margarine, 1 cup sugar and 1 tablespoon cinnamon. Bring to boil and pour all over balls. Bake at 350° for 50 minutes or less.
Sift dry ingredients 3 times. Add shortening, milk and vanilla. Beat 1 minute. Bake at 350° for 30 minutes.
Brown ground beef. Add salt, pepper, soup and soup can of milk. Mix thoroughly. Cover with French fries. Sprinkle with grated cheese. Bake until hot and French fries are cooked through at 350° for 45 to 60 minutes.