HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugars. Add egg and persimmon pulp and mix. Sift dry ingredients and add to mixture. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Wash peas; soak 4 hours. Cover with water. Add all ingredients; cook 2 hours, covered, over low heat. Serve with cornbread.
Combine flour, sugar, soda, eggs and pineapple. Mix well. Stir in pecans. Pour into greased and floured 9 x 13 pan. Bake at 350° for 40 to 45 minutes.	Use with Pineapple Pecan Cake Frosting.
In large skillet, put enough water to coat bottom. Puncture sausage with fork. Place in pan. Cook sausage over low flame until brown on both sides. Serve with lemon juice.
Arrange the onions, celery, carrots and cabbage in saucepan in layers as listed. Sprinkle the sugar, salt, margarine and water over vegetables. Bring to a boil, then simmer for 20 minutes.
Mix beans. Add pepper, onion, celery and pimento if desired. Mix remaining ingredients. Pour over vegetable mixture. Cover and refrigerate for 12 to 48 hours. Drain and serve. Salad will keep for several days in the refrigerator. Dressing ingredients may be varied to suit taste. Number of servings: 8-10.
Place chopped chicken in 1/2-quart of cold water and chicken stock. Cook for 10 minutes. Add noodles, chopped celery leaves, bean sprouts and green onions. Simmer and serve while hot.
Place tomato halves in shallow baking pan and season with salt, pepper and marjoram. Top with bread crumbs. Dot with butter and sprinkle with parsley. Broil 10 minutes or until golden brown. Serves 6.
Cool and peel sweet potatoes. Mix together sweet potatoes, brown sugar, Bisquick mix and water. Combine thoroughly (the mixture will be more moist than regular biscuits). Flour surface. Roll biscuit mix to 1/2 inch thickness. Cut with a 2 1/2-inch cutter. Place on greased sheet pan. Bake in preheated oven at 350° for 16 to 18 minutes. Yields 1 1/2 dozen.
Mix all ingredients together and pour into unbaked pie crust and bake until silver knife comes out clean. 350° for about 45 or 50 minutes or until done.
Place beans in casserole dish. Place sliced onions to cover beans. Mix and heat together the vinegar and sugar until sugar melts. Pour vinegar mixture over beans. Add the crumbled bacon and drippings on top. Bake, covered, at 350° for 1 hour.
Saute cilantro, onion and garlic in oil. Season with salt and pepper. Add spinach and cheese; heat until cheese is melted. Spoon 2 tablespoons of mixture onto flat of tortilla. Distribute evenly onto half of tortilla and fold in half. Repeat with remaining tortillas. Heat butter in medium skillet over medium heat. Grill filled tortillas on each side until brown. Serve immediately. Serves 8 to 10.
Beat eggs lightly with salt. Heat 1 tablespoon oil in wok or frying pan and scramble eggs until they are cooked through, but still moist. Remove to a dish, scrape the pan and heat remaining 3 tablespoons of oil. Add rice and stir-fry 2 to 3 minutes to coat with oil. Add roast pork and scallions and stir-fry until well mixed and heated through. Dissolve sugar in soy sauce and sprinkle over the rice. Add the scrambled eggs, break up and distribute throughout the rice. Serves 4.
Cook ground chuck, onions and garlic until beef is browned and onion tender. Drain off fat. Stir in tomatoes, tomato sauce, mushrooms, sugar, oregano and salt. Bring to a boil. Simmer 25 minutes. Stir occasionally.
Mix flour, salt and pepper on waxed paper or plate. Add beef strips and toss to coat evenly. Put oil into a shallow 2-quart microwave-safe baking dish; microwave on High for 1 minute or until oil is very hot. Scatter meat strips over bottom of baking dish; microwave, uncovered, on High for 3 to 4 minutes, stirring twice, until meat is no longer pink.
Drain juice off chunk pineapple and add enough water to it to equal 2 cups liquid. Add liquid to pudding in saucepan. Cook according to pudding directions. Cool. Then fold in fruit. Chill until ready to serve.
Make 4 slits in roast and insert quarter of garlic in each. Tie meat, if necessary. Heat oil and butter in large kettle. Brown meat slowly on all sides. Remove meat and lower heat. Add garlic, onion, oregano, thyme, basil, cinnamon, salt and pepper. Cook gently about 5 minutes, being careful not to burn. Return meat.
Cut flour, shortening and salt together. Add cold water, egg and vinegar. Mix together. Roll out and bake as directed.
Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender. Meanwhile, saute the onion in the butter until tender. When potatoes are cooked, stir in onion, corn, pimento, milk, half and half, brown sugar, paprika, salt and pepper to taste. Simmer 20 to 30 minutes longer or until soup is slightly thickened. Makes 4 servings.
Spray two 9 x 1 1/2-inch round baking pans with nonstick coating, dust lightly with flour and set aside. In a large bowl, combine flour, 1 3/4 cups sugar, cocoa powder and soda. Add milk, margarine and vanilla. Beat on low speed 30 seconds or until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Wash the beaters.
Combine the sugar, cornmeal and flour; mix. Beat eggs and blend in sugar mixture. Add remaining ingredients. Pour in unbaked pie shell. Bake at 375° for 30 to 40 minutes.
Mix nuts, butter and coconut. Mix well. Add Eagle Brand milk, vanilla and powdered sugar. Mix well. Roll into small balls. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate. Place on wax paper until set.
Cut meat into small pieces. Mix with sour cream, mayonnaise, onion and seasoning. Refrigerate 4 or more hours. Hollow out bread loaves. Fill with mix. Cut hollowed out bread into bite-size pieces for dipping.
Combine sugar, flours and cinnamon in a large bowl. In a saucepan, bring to a boil margarine, cocoa and water. Pour hot mixture into dry mixture, mixing well. In a small bowl combine buttermilk, soda, beaten eggs and vanilla. Add to mixture. Mix well by hand. A wire whisk works well. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
Bring water to boil. Add tea (loose or bags as desired) and simmer 10 minutes. Strain and add sugar. Using 2 1/2 cups syrup to make 1 gallon of tea.
Combine sugar, cornstarch, salt and milk in a large saucepan. Cook over medium heat until thickened. Beat eggs lightly and add a little of the hot mixture to them. Blend well and pour into saucepan. Continue cooking, stirring constantly, for a few minutes; add butter and vanilla and blend well. Cover pudding and cool slightly. Arrange vanilla wafers along the bottom of casserole dish. Alternate with layers of banana slices and pudding, ending with pudding on top. Bake for 10 minutes at 350°.
Sift confectioners sugar and cocoa together. Melt butter or oleo and Velveeta cheese in double boiler (or carefully in microwave). Pour cheese mixture over sugar and cocoa mixture. Add vanilla and chopped nuts. Pour into lightly buttered pan. Smooth and creamy, no cheese taste.
Mix rice, water and salt and slowly bring to boil. Cover pan and simmer about 15 minutes until all water is absorbed. Cook raisins to boiling in 1 cup of water. Remove from heat and let set while preparing custard.
Place in slow cooker (medium setting) 7 1/2 to 8 hours or until meat and vegetables are tender. Serves 6.
Mix flour and shortening in a pot. Stir over medium heat, making a roux. Add garlic; cook until golden brown. Add onion, bell pepper and celery. Cook until they are transparent. Add shrimp and tomato sauce and simmer 10 minutes. Stir in water and blend well.
Remove crust from bread. Set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken; cover with mushrooms and chestnuts. In a bowl, beat eggs. Blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine undiluted soups and pimiento; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crust; toss with butter and sprinkle over casserole. Bake, uncovered, at 325° for 1 1/4 hours. Yields 8 to 10 servings.
Thaw artichokes, drain and chop. Add cheese and mayonnaise and bake in greased casserole for 20 minutes at 350°.
Combine ground nuts, 1 cup sugar and cinnamon. Measure 1 cup of mixture; set aside for top.
In a large heavy saucepan, combine all ingredients. Mix well and cook slowly until very thick, stirring constantly to prevent sticking. Pour in jars; seal or refrigerate.
Mix together and pour into baking dish. Sprinkle with nutmeg. Insert this dish into another larger dish and fill with water. Bake until a knife comes out clean when inserted into the pudding.
Combine the flour, sugar and salt. Combine the buttermilk and soda. Add milk to flour; stir. Combine the eggs and melted butter. Add this to batter. Stir just enough to get lumps out. Pour onto greased hot black skillet.
Heat oleo, half and half and velveeta cheese in saucepan. Pour sauce over thawed potatoes. Sprinkle with grated cheese. Bake at 350 degrees for 45 minutes.
Arrange zucchini on rack of a broiler pan coated with cooking spray. Broil 3 inches from heat until browned, turning after 2 minutes. Combine cottage cheese, egg substitute, 2 tablespoons Parmesan cheese, milk and pepper in container of an electric blender; top with cover and process until smooth.
Mix salt and water; pour over pickles. Soak for 2 hours, stirring occasionally.
In a small saucepan, cook pineapple, egg yolks and 3/4 cup sugar. Meanwhile, dissolve gelatin in cold water. Mix into cooked mixture. Cool. Beat egg whites and 1/4 cup sugar. Fold into cooled mixture. Place in baked shell and refrigerate.
Mix all ingredients. Place in a greased dish. Bake at 450° for 30 minutes.
Patty the ground beef into hamburgers. Cook until well done. Put onto buns; top with remaining ingredients.
Beat all ingredients with electric mixer 1 1/2 minutes. Pour into two 9-inch floured cake pans and bake at 350° for 35 minutes or until done. Cool before frosting.
Combine margarine/butter with sugar. Add eggs one at a time. Add sour cream, vanilla, baking powder and flour. Beat 2 minutes. Pour half of batter into a greased and floured tube or Bundt pan. Spread one 8 ounce can of whole cranberry sauce over batter. Add the other half of the batter.
Throw all ingredients into a pot with a tight-fitting lid or a Pyrex baking dish that you can cover well and tight with foil. Bake at 350° for 2 1/2 to 3 hours. Do not peek! Serve over noodles. (I frequently double the recipe.)
Cream shortening and sugar. Add eggs and mix well. Add dry ingredients and bananas. Mix well. Bake 25 to 30 minutes at 350°.
Mix butter, garlic and mustard; spread on one side of each bread slice. Cut each slice into thirds. Line the bottom of ungreased 8 x 8 x 2-inch baking dish with some of bread with the buttered side down. Mix cheese, onion, parsley, salt, Worcestershire and pepper; spread evenly over bread. Top with remaining bread with buttered side up. Beat eggs and blend in the milk and wine. Pour over the bread. Cover and refrigerate overnight.
In a 3 1/2, 4, 5 or 6 quart crockery cooker, stir together undrained tomatoes and tomato paste. Add remaining ingredients. Cover and cook on low heat 10 to 12 hours or high heat 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings.
Make dark brown roux of oil and flour. Add onions, garlic and celery; cook until soft. Then add tomatoes, bay leaves, thyme, oregano, salt and pepper. Cook slowly for 1 hour. Clean red snapper and place in oblong pan. Pour sauce over fish and bake in 350° oven, until fish is easily pierced with fork, about 30 minutes. Baste fish with sauce throughout cooking time. This recipe makes about a quart of sauce. Serves 6 or 8.
In a medium saucepan, stir together undrained pineapple, orange juice, brown sugar and allspice. Bring to a boil; remove from heat and stir in rice. Cover; let stand 5 minutes. Transfer into 4 serving bowls. Sprinkle with additional allspice, if desired. Serves 4.
Beat butter, shortening, sugars, eggs and vanilla until fluffy. Add dry ingredients and blend well. Stir in chocolate chips. Drop by teaspoon onto greased cookie sheets about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Break spaghetti in half. Cook in boiling, salted water; drain. While still warm, combine spaghetti with eggs and Parmesan. Pour into well-greased 10-inch plate; pat mixture up around sides. Melt butter; saute onion until limp. Stir in sour cream. Spoon over spaghetti. Remove sausage from casing; crumble and cook. Drain. Add tomato sauce and water. Simmer 10 minutes. Spoon sausage on top. Bake at 350° for 25 minutes. Add Mozzarella. Return to oven until melted.
Make sugar cookie dough and bake in shape of pizza crust and let cool. Combine cream cheese and powdered sugar. Spread on pizza crust. Refrigerate spread canned pie filling, add fruits as desired.
Heat pineapple, juice, and gelatin until gelatin is thoroughly dissolved. Cool mixture and add buttermilk and cool whip. May add nuts. Chill.
Lightly grease a 13 x 9-inch pan. Sprinkle chicken with 1/2 onion soup mix. Mix all other ingredients together; put in pan. Place chicken on top. Sprinkle with rest of onion soup mix. Seal pan with foil. Bake at 350° for 2 1/2 hours. Don't peek!
Mix all ingredients but the boiling water and soda. Add it last. Do not add any more flour. Pour in greased pan and bake 30 minutes at 350°. Use favorite topping or icing.
Split wieners longways and stuff with leftover or fresh mashed potatoes. Place strips of cheese on the potatoes and put into oven. Bake at 400°; let heat through and melt cheese. A good way to use up leftover mashed potatoes.
Mix everything except nuts. Put the nuts in a little cake batter and put on bottom of pan. Pour mixture over the nuts and bake for 1 hour plus 10 minutes if necessary at 350°.
Boil juice and sugar 5 minutes. Add fruit to partly cooled syrup. Bring gently to boil. Add lemon. Boil rapidly until clear and tender. Let cool rapidly. Let stand in syrup to plump.
Mix all ingredients together. Drop from teaspoon onto a greased cookie sheet. Bake at 300° for 10 minutes. Makes about 4 dozen.
Preheat oven to 350°. Cut oleo into Bisquick and 2 tablespoons sugar until it makes fine crumbs. Pat into a 9 x 9 x 2 square pan. Bake 10 minutes. Beat cream cheese, 3/4 cup sugar and flour in a bowl until creamy. Beat in remaining ingredients until smooth. Pour over crust. Bake until knife inserted comes out clean (55 minutes). Immediately spread on topping.
Cook sausage, onion and celery until meat and vegetables are tender. Pour off drippings reserved. Add 1/4 cup melted butter. Mix bread, beaten eggs and broth. Place in a 2-quart casserole. Bake at 350° for 40 minutes. Uncover last 15 minutes.
Preheat oven to 425°. Grease 12 muffin tins. Do not use liners. Mix dry ingredients and 3/4 cup cheese. Stir in liquid with fork; mix gently. Fill muffin tins and sprinkle with remaining grated cheese. Bake 20 to 25 minutes. These are excellent served with soup and salad. Yield: 12.
Mix tuna, Ricotta, egg, onion, Parmesan and 3 tablespoons crumbs. Form patties, 3 or 4. Heat oil in nonstick skillet; coat patties in bread crumbs and brown in skillet. Drain on brown paper.
Can substitute turkey for ground beef. Mix together meats, eggs, juice, onion, green pepper and oatmeal. Shape into balls or use an ice cream scoop. Place in pan and bake, uncovered, 45 minutes at 250°.
Mix Nabisco Bran with boiling water; cool. Add remaining ingredients. Mix in a large, large bowl. Keep in covered container in refrigerator, using when needed. When you want to use, do not stir. Just dip out and fill greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes. Batter keeps 2 to 4 weeks in refrigerator.
Heat oil in large frying pan and saute onion, garlic, carrot, broccoli, mushrooms and green pepper until tender. Add the rest of the ingredients except cream and cheese; let simmer for 8 to 10 minutes, stirring occasionally.
Mix first 4 ingredients in pan. Heat and cook until mixture boils 1 minute. Remove from heat. Cool for 1 minute. Add remaining ingredients. Stir well. Drop by teaspoonfuls on wax paper.
Put 2 sticks oleo, cut in squares, into an oblong 13 x 9 x 2-inch pan. Dump the pineapple and juice. Spread evenly over bottom of pan. Dump coconut over pineapple. Spread evenly. Do not stir. Sprinkle nuts evenly. Top with dry cake mix. Spread evenly. Do not stir. Cover with strips of oleo. Bake at 325° for 45 minutes. Cool; cut in squares. Flip upside-down when you serve.
Line muffin tins with cupcake papers. Put 1 vanilla wafer in bottom of each. Beat together sugar, eggs, cream cheese and vanilla until smooth, at least 5 minutes. Pour into prepared muffin tins. Bake at 325° for 15 minutes. Cool thoroughly. Top with fruit pie filling, fruit or jam. Keep chilled.
Brown meat and drain off excess grease. In a blender put stewed tomatoes, onion and chili powder. Combine meat and blender mixture in a big cooking pot. Add V8 juice; fill juice cans and tomato cans with water and add to pot mixture, then add chili beans, kidney beans, spaghetti, salt and pepper. Cook until heated through.
Boil chicken until tender. Remove from bones. Cut up in chunks. Chop eggs and celery. Add remaining ingredients and mix well. Salt and pepper to taste.
Preheat oven to moderate (375°). Place chicken skin side up on a rack in a large shallow pan. Bake for 30 minutes. Saute onion in margarine until golden. Add ketchup, vinegar, sugar and pepper. Bring to a boil and simmer for 5 minutes. Remove chicken from oven and turn pieces skin side down. Spoon some sauce over chicken and bake for 15 minutes more. Turn pieces skin side up and spoon remaining sauce over chicken. Bake 15 minutes more. Increase oven heat to 425° and cook for 10 more minutes.
Mix together cream cheese and sugar. Add strawberries (not drained), pineapple (drained), pecans, diced bananas and Cool Whip. Place in 13 x 9-inch pan and freeze overnight. Set out about 30 minutes before serving.
Chill apple juice and cranberry juice until icy. Combine with cold 7-Up just before serving.
Combine all ingredients and boil for 5 minutes. Simmer for fragrance. Store in refrigerator for later use. Add equal amount of water, apple and pineapple juice.
Mix applesauce and raspberry jello in a bowl. In a 9 x 13-inch pan, layer graham crackers and applesauce mixture. Top with Cool Whip.
Mix first 3 ingredients and let set overnight. Cook beans and let cool. Fill jars to 1/2 inch from top. Stir liquid; pour over beans and seal. Makes 11 quarts. Store in a cool place.
Heat oven to 350°.	Combine Brussels sprouts and carrots in	ungreased 1 to 1 1/2 quart casserole. Cover and bake until Brussels sprouts are tender, 35 to 40 minutes. Mix butter, lemon juice and salt; drizzle on vegetables. Yields 4 servings.
Mix muffin mix as directed. Stir in peppers. Bake as directed.
Combine everything except butter, bread crumbs and shortening. Allow chicken to marinate overnight in refrigerator. Roll chicken in bread crumbs. Chicken will be very heavy with sour cream so have plenty of bread crumbs ready. Melt butter and shortening; pour half over chicken and bake, uncovered, 30 minutes at 325°. Add remaining butter. Mix and bake an additional 15 to 20 minutes. Good with rice.
Mix tangerine juice with 1 1/2 cups water and freeze in ice cube trays ahead of time. Mix lemonade and orange juice with 4 1/2 cups water and pour into punch bowl. Add 1 tray of regular ice cubes and the tray of tangerine ice cubes. Add strawberries (thawed) and ginger ale just before serving. Makes 3 quarts, 15 servings.
Cook ground beef, fat and onion until brown. Combine all other ingredients except spaghetti. Cook until desired thickness. I add 1/3 cup water. Serves 6.
Combine all ingredients. Shape into a loaf. Bake at 350° in oiled casserole dish for 45 minutes.
Mix all together. Bake at 325° to 350° for 25 to 30 minutes.
Combine all ingredients, add water until solid ingredients are covered. Bring to a boil and then cover and simmer for 3 hours. This is great served with baked sweet potato and cornbread.
Mix gelatin as directed on box. Set aside to cool. Mix in blender the softened cream cheese until creamy. Add nuts; mix thoroughly. Then add celery and stir. Slowly add gelatin and mix together thoroughly. Pour into container and chill.
Mix all dry ingredients together. Add liquids slowly; stir until mixed. Then add margarine and beaten egg yolks. Mix well. Cook over medium heat, stirring constantly until thick. Pour into baked pie crust. Beat egg whites to make meringue. Top with meringue. Bake until brown.
Rinse hen halves and pat dry. Place skin side up, down center of a shallow 10 x 15-inch baking dish. Mix lemon juice, oil, rosemary and garlic and pour over hens. Cut unpeeled shallots in half lengthwise. Arrange shallots, cut side down, carrots and potatoes evenly around hens. Bake in a 450° oven until vegetables are tender when pierced and meat near thigh bone is not pink, about 35 minutes. Transfer hens and vegetables to a warm platter. Garnish with lemon wedges and parsley sprigs.
Chop dried beef, onion and nuts in blender, then mix everything with mixer. Chill until ready to serve.
Cut yams in halves. Blend butter, sugar and cinnamon. Spread over yams. Bake in 350° oven until hot.
Beat eggs. Add other ingredients, saving some stuffing for topping. Put in casserole and bake until bubbly.
Cream shortening and butter. Add powdered sugar, a little at a time. Add milk as needed. Mix in vanilla. Should be soft and creamy. Great for Christmas cookies.
Flatten one biscuit at a time. Spread with cream cheese. Sprinkle with Lawry's seasoned salt. Chop mushrooms as small as possible. Roll up biscuits into a log and slice into 5 pieces. Lay on cookie sheet. After all biscuits are rolled and cut, brush with milk or egg white and sprinkle with poppy seed. Bake at 350° for 10 to 12 minutes.
Roll out bread dough into rectangle. Fry sausage and drain. Sprinkle 1/2 over dough. Shred hot pepper cheese and mix with Mozzarella and parsley flakes. Spread over sausage. Then spread rest of sausage over cheese mixture. Beat eggs and drizzle over mixture. Roll dough up jelly roll fashion. Spread some egg mixture over top. Place on greased cookie sheet, seam side down. Bake at 350° for 25 to 30 minutes. Freezes wonderfully.
In bowl, dissolve yeast in water. Add buttermilk, half the flour, sugar and shortening. Beat with spoon until smooth and batter falls in sheets from spoon. Using hands, mix in enough flour to clean bowl with dough. Turn out onto lightly floured board. Let rest 10 to 15 minutes. Knead until smooth and blistered. Shape as desired; let rise about 1 1/2 hours. Bake at 400° for 15 to 20 minutes.
Prepare German chocolate cake mix as directed on box; poke holes in cake with wooden spoon handle. Pour Eagle Brand over top of cake and in holes. Pour caramel ice cream topping over cake in same manner. Cool. Spread whipped topping over cake. Sprinkle with Heath bits. Let set in refrigerator several hours or overnight.
Mix together all ingredients and pour into a greased 9 x 13-inch baking dish. Top with 1/4 cup melted oleo and 1 cup corn flakes, mixed together. Bake at 350° for 1 hour.
Saute first 5 ingredients in butter for 5 minutes. Add hot water and chicken broth and heat to boiling. Boil gently one minute. Add cheese and half and half and mix well. Heat to boiling. Stir until cheese is melted. Makes one gallon.
Dissolve sugar in juice from pears and pineapple. Add pears while it is boiling; cook until done. Add pineapple and cook 5 more minutes.
Cut potatoes into small cubes. Fry in oil in large skillet. Add onions and simmer about 5 minutes. Then add all peppers, mushrooms, pimentos and Polish sausages. Simmer on medium heat until done. Season with salt and black pepper to taste.
Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Sprinkle buttered crumbs over. Bake at 350° for 20 minutes. Serves 6.
Cook macaroni as directed on box. Drain macaroni. Add margarine, beaten eggs, salt and pepper to taste. Stir until margarine is melted, then add milk. Return to stove on simmer, constantly stirring. Let it get hot enough to melt cheese. Turn off burner. Add cheese, let cheese melt. Ready to serve.