HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and bake at 350° for 30 to 40 minutes. Bake in greased 13 x 9-inch pan.
Mix the sugar, flour and salt in an unbaked pie shell. Mix thoroughly with hands until well blended. Pour the cream over the dry ingredients; do not mix. Bake at 450° for 10 minutes, then at 350° until bubbly and light brown on top. The pie will be thin but will thicken when cool.
Combine water and sugar in a saucepan; cook over medium heat until sugar dissolves. Cool; add juices and lemon rind. Cover and chill. Add cider just before serving.
Gradually add milk to peanut butter, blending until smooth. Add pudding mix slowly with rotary beater or at lowest speed with electric mixer for about 2 minutes. Let stand for 5 minutes. Spread filling about 1/2-inch thick on 12 to 15 crackers. Top with remaining crackers, pressing lightly. Smooth edges with spatula. Freeze until firm, about 3 hours. Makes 12 to 15 sandwiches.
Grate or grind carrots; drain pineapple, reserving juice. Heat to boiling juice, water and salt. Dissolve jello in hot liquid. When jello is about to set, combine with carrots, pineapple and 1/2 cup chopped pecans. Place in wet mold and chill until firm. Makes 9 servings in a square pan or fewer in individual molds.
Except for ketchup, press into a 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour. Drain off excess fat. Spread ketchup on top. Bake 30 minutes until done.
Melt butter in saucepan over low heat. Blend in flour, pepper, Worcestershire sauce, parsley and mustard (English fine dry mustard). In a saucepan, heat milk until scalding, being careful not to burn. Blend milk into the roux and gently stir in crabmeat, salting to taste. (The success for this main dish is fresh lump crabmeat.) Mix carefully; overmixing can make the tender meat flake and lose its rich texture. Now, spoon the mixture into individual casseroles. Sprinkle with melted butter; and bake for 10 to 12 minutes at 425°. Should be well heated and lightly browned. Serve with lemon wedges.
Mix bran flakes, soda, salt and flour in a very large bowl. Add remaining ingredients; mix well. Store covered in the refrigerator and use as needed, up to 6 weeks. Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Boil onions and carrots until tender. Melt oleo. Mix with cornflakes. Mix cheese with carrots and onions. Put in greased casserole. Sprinkle cornflake mixture on top of casserole. Bake at 350° about 20 to 30 minutes.
Brown meat, then onion. Put in tomato sauce with sugar, catsup, green pepper, garlic salt, pepper and salt. Simmer slowly 1/2 hour. Add water and cook another 1/2 hour. Put in carrots and celery and cook 1 hour. Add kidney beans.
Preheat oven to 400°. Butter a 9 x 13-inch glass pan. In blender, whirl eggs, cottage cheese, baking powder, salt, Tabasco and flour. Pour into a large bowl. Add cheese, chilies and butter. Mix well. Pour into baking pan. Bake 15 minutes at 400°. Reduce heat to 350° and bake 25 to 30 minutes. Cut into appetizer size squares. Serve warm or cold. Keeps 3 to 4 days in refrigerator. Makes 60 to 70 appetizers.
Brown chicken in shortening and add celery, onions and pepper. Add broth. Cover and cook until onions and celery are tender. Add Chinese vegetables and mushrooms. Heat to boiling. Mix soy sauce and cornstarch together. Add to hot mixture. Serve over rice.
Mix together the soup and water. Combine the next 5 ingredients and add 1/4 of the soup mixture. Mix well. Shape into small balls (keeping hands wet to prevent sticking). Brown in 1 tablespoon oil in a skillet. Pour off drippings. Add remaining soup mixture (for more gravy, add 1 more can cream of mushroom soup). Cover and cook over low heat for 15 minutes, stirring occasionally. Serve over potatoes, rice or egg noodles.
Stew chicken breasts about 1 hour. Strip in big pieces and line bottom of casserole. Drain and slice mushrooms and place on top of chicken. Mix mushroom soup with sour cream. Pour over chicken and mushrooms. Melt 1/4 pound butter in skillet and add bread crumbs. Place over casserole and bake in 350° oven for 1/2 hour.
Blend flour, sugar and soda. Add pineapple and juice, eggs and vanilla. Beat vigorously. Add chopped nuts. Pour in greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes.
Cook sugar, syrup and water to the soft ball stage of a candy thermometer. Add half of hot mixture to egg whites and beat until cool. Let remaining syrup cook to the hard ball stage of candy thermometer. Add to egg white mixture and beat until smooth. Add vanilla and nuts. Pour into buttered pan and spread 1 inch thick. Let cool and cut into squares.
Saute butter, garlic and lemon juice. Add white wine and bring to a boil. Add shrimp and cover. Shrimp cooks fast, so watch closely. Shrimp are done when the outside is pink and the inside is white. Add capers just to heat. Serve shrimp with some of the sauce and capers and sprinkle Parmesan cheese on top.
Cook spaghetti as directed on package. Saute onions and green pepper. Brown hamburger. Drain off excess fat. Season with Worcestershire sauce and seasoned salt. Combine sauce, hamburger, onion and pepper in Dutch oven. Add extra seasoning if needed. Grate cheese and add. Stir until melted. Add to taste. Top with cheese. Put in oven on 350°. Bake about 20 minutes or until heated through.
Pat fillets dry with paper towel. Mix mustard and horseradish. Spoon about 1 teaspoon on each piece of fish. Spread evenly over entire piece of fish. Mix cornmeal and flour together. Dip fish fillets gently in dry mixture. Fry in deep, very hot cooking oil.
Mix ingredients for 2 minutes. Pour into a greased 9 x 13 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Frost with Cream Cheese Frosting.
Find a large roaster that will fit on your grill with the grill lid closed. Lay a clean gunny sack in the bottom of roaster. Peel back corn, leaving shucks still on, but removing the corn silks, then pull shucks back in place. Layer corn in the bottom of roaster pan on top of gunny sack.
Mix together all ingredients. Bake in buttered casserole dish until brown on top at 325°.
Mix all ingredients; let stand at room temperature for 1 hour. Pour over 2 heads of fresh cut up broccoli and 1 head cut cauliflower. Can use carrots and mushrooms.
1. Chop onions into small pieces. Shred leftover Steelhead. 2. Place steelhead and onion in mixing bowl with eggs. Cook ingredients to desired texture. 3. Place sliced mushrooms on top of eggs after serving or add during mixing.
Beat shortening with sugar; add eggs. Sift and mix all dry ingredients except soda, together, then add 1/2 cup water to the soda and add to the rest of the ingredients. Next put in the applesauce. Mix all ingredients well in the mixer. With the rest of the flour put aside, roll the nuts and raisins through it really well. This keeps the nuts and raisins from sinking to the bottom of the cake.
Mix together flour, 1 cup brown sugar and 1/2 cup butter. Then pat firmly into a 13 x 9-inch pan. Layer pecans over the shortbread crust. Make caramel layer by cooking 2/3 cup butter and 1/2 cup brown sugar until it boils for 1 minute. Pour over pecans. Bake at 350° for 20 minutes. Wait 2 to 3 minutes then sprinkle chocolate chips or wafers. Let melt for a minute or two, then swirl as they melt. Cool and cut in squares.
Cream butter and sugar. Add eggs and mix. Beat in the rest of the ingredients. Pour into deep dish pie crust. Bake at 350° for 20 to 30 minutes.
Sift together flour, baking powder, soda and 3/4 teaspoon salt. Set aside.
Heat oven to 350°. In ungreased square pan, 9 x 9 x 2-inch, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with a fork until smooth. Add nuts. Spread mixture into pan.
Slice mushrooms; cook noodles in boiling salted water until tender. Drain noodles reserving 2 1/2 cups of the cooking water. Blend flour in small bowl with a little of the measured water. Put remaining cooking water in saucepan. Stir in blended flour, crumbled bouillon cube, salt, pepper and paprika, bring to a boil, stirring. Reduce heat, add mushrooms and simmer 10 minutes. Preheat oven to 350°. Grease 8-inch souffle dish. Remove saucepan from heat and stir in cream. Arrange half the turkey over noodles and cover with half the sauce. Repeat layers ending with sauce. Scatter cheese over top, sprinkle bread crumbs and dot with butter. Bake for 35 minutes.
Mix margarine and grated cheese; add other ingredients one at a time, stirring well. Pat out by teaspoons on cookie sheet and bake at 350° for about 15 minutes. Cool and store in airtight container.
Combine flour and salt. Cut in Crisco. Add cold water and mix with hands until soft dough. Separate into 2 parts. Roll out each part between 2 pieces of floured waxed paper.
Mix sugar and vinegar together and set aside. Combine all other ingredients. Toss with sugar/vinegar mix 1/2 hour before serving.
Mix crab, butter and cheese. Spread on muffin quarters. Brown under broiler. Makes 32.
Heat margarine and brown sugar in 1-quart saucepan until melted. Pour into a 9 x 1 1/2-inch round pan. Sprinkle with pecans. Mix baking mix and milk until dough forms. Beat 30 seconds. If needed, add up to 1/4 cup more baking mix to make dough easy to handle. Turn dough onto surface dusted with baking mix. Gently roll into baking mix to coat. Knead 10 times. Divide dough into 12 equal parts. Gently shape each part into ball. Place balls on brown sugar mixture in pan. Bake at 425° for about 15 minutes, until golden brown. Invert pan on heat-proof serving plate. Leave pan over biscuits a few minutes. Cool slightly before serving. Makes 12 biscuits.
Melt chocolate chips in the microwave. Pour over the next 4 ingredients mixed in a large bowl. Place on waxed paper by spoonfuls and enjoy.
Drain pineapple. Spread in a casserole dish. Crumble buns over pineapple. Cream butter and sugar; add eggs. Spread over pineapple mixture. Allow to set 30 minutes. Cook 30 minutes in a 300° to 350° oven.
Mix well. Form in balls. Roll in powdered sugar. Bake 10 minutes at 350° on ungreased sheet.
Layer all ingredients in 9 x 13-inch baking pan in order give. Do not stir. Bake for 25 minutes at 325°.
Combine potatoes, milk, sugar, oleo and vanilla. Top with oleo, flour, brown sugar and nuts. Place in casserole dish and bake at 350° about 20 minutes.
Preheat oven to 350°. Mix cream of chicken, mixed vegetables and chicken in bowl. Spread in a 9-inch square baking dish. Put buttermilk biscuits on top. Bake for 20 to 25 minutes, or until edges of biscuits brown.
Mix all together. Bake at 350° for 40 to 45 minutes.
Cover bottom of a 9 x 13-inch baking pan with sauce. Place a layer of noodles over the sauce. Add half of the cheeses and cover with sauce. Form another layer of noodles and cover with sauce. Add remaining cheese, except 1 cup of Mozzarella. Cover with sauce. Add remaining noodles and cover that layer with sauce.
Mix all ingredients together. Pour into casserole dish and cover with crushed potato chips. Bake at 325° for 25 minutes.
In large saucepan, combine the Italian dressing and mushrooms.	Bring to a boil. Cook, uncovered,	for 2 to 3 minutes, stirring constantly. Add lemon peel and lemon juice. Cover and chill for 4 hours or more. Drain. Stir parsley in the mushrooms.	Serve as an appetizer with toothpicks.
Wash zucchini. Cut in half lengthwise. Scoop out seeds. Fill with shredded Mozzarella cheese, salt and pepper to taste. Broil until cheese is bubbly and slightly browned. Serve hot.
Blend cake mix with cooked pudding. Pour into prepared 9 by 13 pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 30 to 35 minutes. Can be served warm with whipped cream or ice cream.
Set oven at 300°. Boil honey and oils; add spices and vanilla. Pour over oatmeal and mixed nuts in bowl. Mix with hands until everything is evenly covered.
Brown sausage and ground beef. Drain and add garlic, basil, oregano, thyme, salt, mushrooms, tomato paste, red peppers, chili powder, onion and bell pepper. Simmer uncovered 30 minutes. Cook noodles in salted water. Set aside. Mix cottage cheese, pepper, parsley, Parmesan cheese, beaten eggs and salt. Place half cooked noodles in large shallow baking dish. Spread half cheese mixture, half Mozzarella cheese and half meat sauce. Repeat layers. Bake at 375° for 30 minutes and let stand 10 minutes before cutting.
Mix together, adding cheese last. Put into a greased casserole dish and refrigerate overnight. Bake at 350° for 30 to 45 minutes.
Sift together flour, cinnamon, cloves, nutmeg, baking powder, baking soda and salt, then add the pumpkin and chopped nuts. In a separate bowl, mix corn oil, sugar, eggs and vanilla. Pour into pumpkin mixture. Grease and flour two loaf pans. Pour half the batter into each pan. Bake 1 hour at 350°.
Cook and stir hamburger in Dutch oven until light brown; drain. Stir in remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer just until vegetables are tender, about 20 minutes. Makes 6 servings, about 1 1/2 cups each.
Cream sugar and shortening. Add beaten eggs. Stir in dry ingredients. Beat in mincemeat. Bake on a greased cookie sheet at 375° for 12 minutes.
Open cans of fruit and drain for 30 minutes to remove juice. Mix, after drained, the fruit and lemon juice. Mix well. Add Eagle Brand milk and Cool Whip. Pour ingredients into graham cracker crusts. Chill and serve.
Mix all together except last 3 ingredients. Steam cabbage a few minutes so they will roll easy. Scoop large spoonful of meat mixture on cabbage leaf and roll. Put a few tablespoons of sauce in roasting pan, then place cabbage rolls in pan. Sprinkle brown sugar on top of rolls. Cover with tomato and tomato paste mixture. Cover with lid. Set oven at 300° to 350° for about 3 to 4 hours if Minute rice is used or 2 hours if cooked rice is used.
Put caramels and milk in a medium size saucepan over low heat. Cook, stirring occasionally, 15 to 20 minutes until caramels melt and mixture is smooth. Remove from heat. Add cereal and stir until coated. Drop level tablespoonfuls onto waxed paper. Let cool and set before serving. Preparation time: 45 minutes.
Cook peas, drain and set aside. Melt butter in saucepan, add remaining ingredients (except peas) and cook until celery is crisp tender. Add peas, heat thoroughly. Makes 4 servings.
Mix together. Pour in greased bread pan. Bake 1 hour in 350° oven.
Melt the cube of butter and roll the chicken in it. Then roll each piece of chicken in the mixture which includes the stuffing mix, parsley, Parmesan cheese and garlic powder. Bake at 375° for 1 1/4 to 1 1/2 hours.
Beat eggs until light. Add oil, sugar and vanilla. Add zucchini and dry ingredients. Mix well; pour into 2 greased loaf pans. Bake at 325° for 50 to 60 minutes or until done.
Combine all ingredients; mix together well. Cover and bake at 350° for 40 minutes in a 1 1/2-quart casserole dish.
Brown meat (ground chuck and sausage). Drain off fat. Add cheese and melt. Add oregano and mix well. Pat a tablespoon of mixture on party rye and bake at 350° for 20 minutes. Serve hot.
Cream oleo and sugar. Add eggs and flavoring. Add dry ingredients. Save 1/3 of batter. Spread on a greased baking sheet. Dough will be thick. Cover with a large pan of cherry pie filling. Add remaining dough by spoonfuls and spread lightly over cherry filling. Bake at 350° for 25 to 30 minutes. Drizzle with icing made of powdered sugar and milk.
Steam fryer until very tender; remove fryer from broth and let cool. Remove bones and chop meat into medium size pieces. Saute in 1 stick melted oleo, chopped bell pepper and onion. When about done, add poultry seasoning and oregano and garlic powder. When done, add soup and pimento. Stir in cooked noodles.
Brown and drain hamburger a skillet at a time. Add to all other ingredients in crock-pot. Cook on low for 6 to 8 hours.
Cream margarine. Add sugar. Gradually add eggs and beat well. Add soda to applesauce and to the mixture. Add other ingredients and bake in a greased tube pan for 50 minutes at 350°.
Mix dry ingredients well in a bowl. Cut in shortening. Stir in milk. Round up on lightly floured cloth-covered board. Knead lightly for 30 seconds. Roll dough out to about 1/2-inch thick. Cut close together with floured biscuit cutter. Fit leftover pieces together. Pat out and cut out remainder. Place on ungreased cookie sheet. Bake at 450° for 10 to 12 minutes.
Mix all dry ingredients. Add eggs, oil, coffee and milk. Bake 25 to 30 minutes at 350°. Grease and flour pan, any shape or size. Let coffee stand and cool before adding.
Bring water to boil. Stir in rice; cover and simmer until all water is absorbed. Add milk and boil gently, stirring occasionally until mixture thickens slightly, about 5 minutes. Combine eggs, sugar and vanilla in bowl. Gradually stir in rice mixture. Add raisins, if desired, then pour into a greased 1 1/2-quart casserole. Sprinkle cinnamon over the top. Place casserole in pan containing about 1-inch of hot water. Set both in oven preheated to 350°. Bake, uncovered, for 45 to 50 minutes. Serve warm or cold. Store, covered, in refrigerator.
Cook cranberries in water and juice until real soft. Add sugar, then jello and thoroughly dissolve. Cool. Add fruits and nuts. Makes 2 or more quarts.
Steam cabbage. Pull off leaves and set aside. Combine all ingredients except tomato sauce. Shape into balls. Wrap one ball in each cabbage leaf. Secure with toothpick. Place in casserole dish. Cover with tomato sauce. Bake at 350° for 1 hour.
Swiss steaks are cooked in oil with quart of oil, browning along way to make stock for gravy. Boil and mash potatoes. Cook carrots and warm peas. Prepare lettuce and onions as tossed salad.
Juice lemons. Add rinds to 6 cups water and sugar. Boil 5 minutes and remove rinds. Add vanilla, almond extract and lemon juice. Set aside.
Combine first 7 ingredients. Form into balls the size of a tangerine. Place in a 9 x 13-inch cake pan. Mix together remaining ingredients. Pour this sauce over meatballs and bake at 350° for 1 hour. Makes about 16 meatballs. You can shorten cooking time by using a cooking bag, if desired.
Cook above ingredients until clear. Pour in 1 small pkg. peach jello; let cool. (To speed up cooling, put pot in large bowl of ice water.) Bake pie crust. Let crust cool. Pour a little jello (cool) mixture in bottom of cooled pie crust to seal the crust. Chill until set (few mins.). Put sliced fruit in crust and pour mixture over fruit. Shake gently to settle jello. Chill. Serve with whipping cream. This can also be made with strawberries and strawberry jello.
Mix margarine, 1/2 cup sugar and 2 1/4 cups graham cracker crumbs. Press into 12 x 9-inch cake pan or casserole dish to form a crust. Bake for 5 minutes at 350°. Cool.
Sift together flour and sugar. Melt together oleo, cocoa and water and boil. Pour over flour and sugar and mix well. Add buttermilk, eggs, soda, cinnamon and vanilla. Bake at 375° in regular pan.
Cut one roll of Bounty towels in half. Remove center cardboard; place upright in airtight container and pour solution over it. Cover tightly and it's ready to use in one hour. The wipes can be pulled up from the center just like the store-bought ones, and torn off at any length. I use an empty 5 pound cottage cheese container (perfect size).
Preheat oven to 350°. Fill a medium pan half full with water. Sprinkle with a little salt. Add the vegetable oil. Bring water to a boil. Empty the box of uncooked macaroni into the pan. Stir well once so macaroni does not stick. Cook for 15 minutes, then pour all water.
Drain pineapple; reserve 2 teaspoons juice for Sunshine Sauce. Sprinkle chicken with salt and pepper, if desired. Brown in oil 7 minutes; cover while browning. Spread rolls with Sunshine Sauce. Top each sandwich with chicken, cheese, pineapple, lettuce and red onion, if desired. Serves 2.
In heavy skillet (and use moderate heat), toss the ground pork back and forth until fat starts to fry out. Push pork to one side and fry onion for five minutes, then mix with beef, stirring until beef loses its color. Add rest of ingredients and turn into greased casserole. Cover and bake 1 hour. Pour off grease. Bake for 45 minutes. Serve with grated cheese. Serves 6.
Put all prepared vegetables into a large, sealable bowl (large Tupperware salad bowl).
Pour boiling water over oats; let stand 10 minutes. While it is standing, add margarine and let it melt in hot oatmeal. When time is up, add other ingredients and pour in greased 9 x 13-inch pan. Bake 45 minutes at 325°.
Brown ground meat and drain. Add onion, garlic and mushrooms and saute. Add spaghetti sauce. In a 9 x 13-inch Pyrex dish, place a layer of sliced cabbage, then meat and sauce and a layer of cheese. Repeat layers, ending with cheese. Cover with foil. Bake at 325° for 1 1/2 hours, removing foil last 1/2 hour. Let set for 10 minutes before serving. Serves 8.
Cream butter (or oleo), oil and both sugars. Add vanilla and eggs. Sift dry ingredients. Stir in and blend. Roll dough into balls, using a teaspoonful for each ball. Roll balls in granulated sugar. Press down onto lightly greased cookie sheet with a glass (bottom) dipped in sugar. Bake at 375° for 12 minutes.
Beat eggs until light yellow. Add the next 3 ingredients together. Sift dry ingredients together and add to first ingredients. Blend well. Add nuts and raisins. Bake in well-greased tube pan for 1 1/2 hours or in 9 x 13-inch oblong pan for 1 hour at 350°.
Cook stuffing mix. Cook and drain the spinach. Squeeze out excess liquid. Mix all ingredients and chill. Form into small balls and bake 15 minutes at 350° on a greased cookie sheet. This freezes well.
Make it a family project to look up the ingredients. All are found in the Bible (King James version). Cream the first 2 ingredients. Add third ingredient one at a time. Add fourth ingredient and beat well. Mix ingredients 5, 6 and 7 and add alternately with ingredient number 8. Stir in ingredients 9, 10 and 11. Bake in 2 greased loaf pans at 350° for about 1 hour or until done.
Beat eggs slightly. Add sugar, salt, milk and vanilla. Pour into pie shell; sprinkle nutmeg over top. Bake in a 375° oven for 50 minutes, or until inserted knife comes out clean.
Brown sausage	in Dutch oven type saucepan, mashing sausage with back	of spoon until meat	is no longer pink. Spoon out fat and discard.	Add onion and garlic cooking until they are soft but not browned. Add all other ingredients but orzo, salt and pepper and bring to a boil.	Add orzo when soup is boiling and cook for 20 minutes. Season to taste with salt and pepper.
Combine sugar, syrup and water in 3-quart pan. When syrup boils, add butter. Cook until 230°. Stir frequently after that. Add nuts at 280° (soft crack). Stir constantly until 305° (hard crack). Remove from heat. Stir in soda. Pour on 2 cookie sheets, buttered. As candy cools, stretch it thin, using forks. Turn over as soon as stiff enough. Break into pieces. Makes 2 1/2 pounds.
Spread ice cream into crust evenly. Spread with whipped topping and sprinkle with coconut. Freeze until firm. Remove from freezer about 10 minutes before serving and dip pie pan in hot water to soften crust for easy cutting.
Wash chicken, salt and pepper. Place in frying pan or pan large enough to hold all ingredients. Pour remaining ingredients over chicken and cook 45 minutes at medium heat. Reduce heat to low. Cook until tender and ingredients have cooked down to a thick sauce.
Bring these ingredients to a boil and boil for 1 minute. Stir in 3 cups quick cooking oats and 1 cup walnuts or coconut or 1/2 cup of each. Blend quickly; drop on wax paper. Cool and enjoy. Makes 2 dozen.
Melt butter in pan. Add spinach and onions. Saute, stirring, until vegetables are soft. Stir in flour and mix well. Slowly add cream and milk, stirring constantly. Stir in pimentos, wine, salt and pepper. Cover and simmer gently for 20 minutes. Stir in cheese and crab meat. Cover and simmer gently for 5 minutes. Stir once or twice. Serves 6 to 8.
Simmer celery in boiling water for 15 to 20 minutes or until tender; drain, reserving 1 cup of liquid. Cook onion in butter until tender, but not brown.