HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour soda on chopped dates and pour boiling water over soda and dates; let cool about 20 minutes. Cream sugar and shortening. Add eggs, vanilla and salt. Mix water mixture of dates and flour, 1/3 at a time. Add sugar mixture and add nuts. Bake in angel food pan (greased and floured) at 350° for 40 minutes. Top with cherries (optional).
Combine flour, salt and pepper. Skin chicken and dredge with flour mixture. Fry in oil until brown. Mix soup, soy sauce, beer, 2 tablespoons almonds and mushrooms. Place chicken in baking dish and pour the soup mixture over it. Bake for 1 hour at 350°, uncovered, basting several times. Remove from oven. Sprinkle remaining almonds over the top and serve warm.
Put apples into greased baking dish. Mix remaining ingredients until crumbly. Sprinkle evenly over apples. Bake at 375° for 30 to 45 minutes or until apples are done.
Cook spaghetti according to package directions. In a large skillet, cook bacon until crisp. Crumble and set aside. Drain off fat. Add sausage, garlic and parsley and cook until sausage is done. Stir in tomatoes and bacon, mix with spaghetti. Quickly scramble eggs, add eggs and remaining ingredients to spaghetti; toss lightly. Makes 6 to 8 servings.
Brown hamburger and onion. Drain meat and add remaining ingredients except tortillas and cheese. Mix well. Line large casserole with tortillas, cover with grated cheese and layer of meat mixture; repeat, ending with cheese. Bake at 350° for 25 to 30 minutes. Good to make ahead of time and refrigerate until needed.
Drop on ungreased cookie sheet. Bake at 350° for about 10 minutes. Store immediately in Ziploc bag.
Mix cheese, bread and flour. Add cooked and drained sausage. Put into a large casserole dish. Beat eggs well. Add condiments. Pour mixture over ingredients in casserole. Let stand overnight in refrigerator. Bake at 325° for 1 hour or until set in the middle. Let cool 10 minutes before serving. Serves 10 to 13.
Chop, cook, drain and cool spinach. Combine 3 beaten eggs, 1/2 stick of softened oleo, 1 pound small curd cottage cheese, 1/2 pound grated Cheddar cheese and 1/4 teaspoon salt and add cooled spinach. Add 3 tablespoons flour. Mix well; pour into greased casserole dish. Bake at 350° for 1 hour.
Add and mix hamburger meat, salt, onion, lemon juice, sugar rice. Roll in cabbage leaves. Put on top of mixture after cabbage is rolled the whole tomatoes, sugar and lemon juice. If liquid is low, add water. Cook slowly for 4 hours.
Thinly slice cucumbers; set aside. Mix sugar, vinegar, celery seed and salt. Place cucumbers in a container and pour mixture over cucumbers. Seal the container. Place in refrigerator.
Roll out cookie dough and place it in a pizza pan. Bake as directed on package. Cool. Mix cream cheese and sugar. Place on top of cool cookie crust. Top with various fruits of your chose. Cut and serve.
Mix together and spread in pie shells. Top with Cool Whip (optional). Keep refrigerated.
Preheat oven to 325°. Mix dry ingredients. Stir in nuts, butter, egg and cherries. Pour into an 8-inch square pan that has been buttered. Bake 1 hour. Cool. Serve in squares, topped with whipped cream and a spoonful of Sauce.
Cook broccoli and Minute rice as the packages suggest. Drain broccoli. Pour into casserole dish, adding cream of chicken soup, Minute rice and sharp cheese. Add some of the dried onion. Cook at 350° for one hour. Fifteen minutes before done, remove from oven and add dry onions to top; finish cooking for the last fifteen minutes.
Mix dry jello with cottage cheese. Drain pineapple and mix in, then fold in Cool Whip. Chill and serve.
Beat eggs, water and oil. Add cake mix, morsels and nuts. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Top will be pale yellow. Makes 4 1/2 dozen.
Mix ingredients well with hands. Shape into a loaf and place in an ovenproof baking dish or pan. Bake at 300° for 45 minutes. Remove grease. Add sauce (recipe follows). Return to oven for 15 minutes.
Toss together with 3 tablespoons mayonnaise blended with 1/2 cup chili sauce. Mix well and spread in 12 hot dog buns. Wrap each in foil, twisting ends securely. Can be made ahead and put in refrigerator. Bake 10 minutes on cookie sheet at 400°. These are great with just the ham, cheese and mayonnaise or Miracle Whip.
Mix egg, oil and pumpkin. Stir and add salt, soda, baking powder, cinnamon, sugar and flour. Add milk to thin it (about 1 cup). Stir and cook.
Place all ingredients in a saucepan.	Cover with just enough water to	cover them. Cook until potatoes are done. Season with salt and pepper. Add milk and heat slowly.
Dip each cutlet into beaten eggs, then into bread crumbs. Brown cutlets lightly in oil. In pan, melt the butter; add the garlic, onions and parsley flakes. Drain the cans of mushrooms and reserve the juice. Add mushrooms to the pan. Take the mushroom juice and place in a 1-cup measuring cup. Now, add enough water to make 1 cup liquid. Add this to the pan. Add wine. Mix altogether in frypan over low heat. Remove from heat. Arrange chicken in a baking pan, preferably without overlapping. Pour sauce over chicken. Cover with foil and bake 1 hour at 350°. Serves 4 to 5 people.
Cream the shortening. Add sugar and dry ingredients gradually with sour cream. Add vanilla. Pat all but 2 cups dough on ungreased cookie sheet. Roll out remaining 2 cups dough for strips on top. Take 2 cans cherry pie filling and spread on top of dough. Add the strips. Bake at 350° for 25 or 30 minutes. Serves 15 or more.
Mix all ingredients. Let ripen overnight in refrigerator. Serve with crackers or vegetables.
Chill thoroughly 2 hours. Roll in little balls and broil on toothpick.
Combine Jell-O, sugar and water and stir until dissolved. Add orange juice, lemonade and pineapple juice. Mix well. Freeze in 4-quart size containers. Add 1 1/2 quarts ginger ale to each punch mixture. Serves 40 to 50.
Melt chips and peanut butter in top of double boiler over hot water. Remove from heat and stir in noodles and nuts. Drop by teaspoon on waxed paper. Refrigerate for 1 hour.
Sprinkle some stuffing mix on bottom of Pyrex baking dish. Sprinkle with water. Arrange breasts on top of mix; place piece of cheese on each breast. Stir together soup and wine. Pour over chicken. Mix stuffing with butter and spread over top. Bake uncovered at 350° for 1 hour.
Cream together the butter and sugars. Add eggs, milk and vanilla. Beat until smooth and creamy. Add cinnamon, nutmeg, baking soda and salt. Slowly add flour until you get a somewhat stiff batter. (You don't want it too stiff as you stil have to add oatmeal). Add the oatmeal until you get a nice stiff batter. Last of all, add the raisins, unless you have silly children who don't like them in their Oatmeal Raisin Cookies, as I do.
Melt butter in saucepan. Add mushrooms and saute until tender. Add cooking wine and mustard and simmer for 5 minutes. Pour over cooked steaks or chicken just prior to serving. Serves 2. Can be made ahead and reheated.
Place turkey in bowl. Chop garlic, then onion in food processor and add to turkey. Add nuts, cheese, salt and egg whites. Mix well and shape into balls. Put oil in large skillet. Heat oil for 2 to 3 minutes, then cook meatballs. Serve with yogurt as sauce or may bake meatballs in 350° oven for 30 minutes.
Dissolve jello; allow to congeal. Mix the cream cheese which has been mixed with pineapple and nuts. Fold into jello, then fold in the whipping cream.
Place onion, pepper and ground beef in a large skillet and cook, crumbling the beef as it cooks. After the meat is thoroughly cooked, add the tomato soup using a small amount of water to clean out the soup left in the can. Stir to mix thoroughly and simmer on low heat 5-10 minutes. Salt and pepper to taste.
Combine sugar and flour; add milk slowly, stirring to make mixture smooth. Add salt and cook until thickened. Pour some of hot mixture into egg yolks, stirring well. Pour all together and cook 3 minutes longer. Add butter and vanilla. Pour into baked pie shell. Add meringue and bake until brown.
Cook macaroni; drain. Combine macaroni and next 5 ingredients, mixing well. Pour into a well-greased baking dish. Combine butter and cracker crumbs. Sprinkle over macaroni. Bake at 350° for 30 minutes.
Mix all ingredients. Have pan or skillet ready with about 3 tablespoons oil. Pour mixture in. Bake at 400° 30 minutes or until lightly brown.
Cream sugar and shortening. Add bananas, egg, soda and salt. Add flour. Beat, add nuts and vanilla. Bake in floured loaf pan for 1 hour at 325°.
Split layers of cake and make into four separate layers. Mix sugar, cream and marshmallows. Cook until marshmallows are melted. Simmer five minutes over low heat. Add coconut and vanilla. Put between layers of cake. Ice top with one can dark milk chocolate frosting.
Mix ingredients thoroughly and roll into balls the size of walnuts. Bake in a 375° oven for 10 to 15 minutes. Makes approximately 100.
Mix all together, using enough milk to make stiff dough. Drop batter by spoonfuls, dipping in soup. Let cook slowly 15 minutes uncovered, then 15 minutes covered.
In large kettle, combine beef, bay leaves, onion with cloves, celery stalk, carrot, salt, pepper and water. Bring to boil. Reduce to a simmer. Skim off froth. Cook 1 1/2 hours, skimming occasionally. Strain stock through a sieve and chill, reserving meat. Discard vegetables. Shred meat and reserve in refrigerator, covered. Stock can be refrigerated for 2 to 3 days or frozen for up to 3 months. Before use, remove congealed fat from top.
Melt chocolate in water. Put aside to cool. Cream together butter and sugar. Add egg yolks one at a time, then add chocolate and vanilla. Sift together flour, soda and salt. Mix flour, milk and chocolate mixture together adding a little of each at a time. Fold in egg whites. Put in greased and floured cake pans. Bake at 350° for 20 minutes.
Wash and dry peppers. Cut caps off peppers and reserve. Remove seeds from peppers. Mix all ingredients together except peppers. Reserve some tomatoes for over peppers and liquid for pot. Stuff each pepper with rice mixture. Cover with caps. Puncture each pepper. Place in Dutch oven. Pour reserved tomatoes over peppers and liquid in pot. Cover; cook at 350° for 1 1/4 to 1 1/2 hours. If extra stuffing, place in bread pan. Cover and cook approximately 1/2 hour.
Grease an 8 x 8 x 2-inch baking pan. Preheat oven to 350°. Combine egg, brown sugar and vanilla. Stir well. Stir in flour and baking soda. Fold in walnuts. Spread in pan and bake for 18 to 20 minutes. Center will be soft. Cool and serve.
Mix soup and water; pour over roast in a baking dish with lid. Bake at 350° for 3 hours. Makes its own gravy. Delicious and easy.
In a pot, saut the onion in cooking oil. When the onion is ready, add hot water, enough to cover the 4 chicken breasts with a couple of inches above the chicken breasts. Season chicken before adding to pot. When the chicken is tender (I wait until it starts to cook off the bone), remove from the pot. Remove skin and cut or tear chicken off the bone (small pieces). Add a can of chicken stock to the water. Put in your flat noodles. When the noodles are almost done, you add cream of mushroom soup, cream of chicken soup and cream of celery soup. When the soups are dissolved, you can adjust the thickness by adding either water or more chicken stock. Add a little seasoning to the cut up chicken and then add back to the soup. You can add parsley flakes at this time if you like. This is really easy and tastes great!
Bake potatoes at 350° until tender. Melt butter in medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk, whisking constantly. Add salt and pepper to taste and simmer over low heat, stirring occasionally. Cut baked potatoes in half. Scoop out potatoes and set aside. Chop half of the potato skins and discard the rest. When milk mixture is very hot, whisk in potatoes. Stir in green onions and potato peels, then add sour cream and crumbled bacon. Heat thoroughly. Gradually add cheese, stirring until all is melted. Garnish with chives, cheese and bacon crumbles. Serves 8.
Melt margarine in a 13 x 9-inch baking pan. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chocolate and peanut butter chips. Bake at 350° for 25 to 30 minutes or until golden brown. Cool. Garnish as desired. Cut into bars. Store loosely covered at room temperature.
Melt butter in 9 x 13 pan. Mix in flour and pecans with fork and bake at 350° for 20 minutes. Cool.
Sift sugar and flour. Combine margarine, cocoa and water in a pan. Cook to boiling. Pour over sugar and flour mix. Mix well. Add buttermilk, eggs, soda and vanilla. Mix well. Pour into a greased jelly roll pan (11 x 17-inches). Bake at 400° for 20 minutes.
Peel yams; cut into large chunks. Place in saucepan; add fruit juice. Cook about 20 minutes or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream or juice, if needed. Spoon into well-greased baking dish.
Sift flour once, measure, add baking powder, salt and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk, a small amount at a time, beating well after each addition until smooth. Add vanilla and coconut. Fold in egg whites quickly and thoroughly. Bake in 3 greased 9-inch layer pans in moderate oven, 375°, for 25 to 30 minutes, or use 2 oblong cake pans. Spread lemon filling between layers and Seven Minute frosting over the cake.
Place chicken	in baking pan.	Mix dressing, sauce and dry soup. Pour over chicken.	Bake, uncovered, at 350° for 1 hour.
Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat until smooth (1 minute). Pour into greased 9 x 9 x 2-inch pan or in cookie sheet for thinner bread. Bake at 425° for 20 to 25 minutes.
Place chicken in large Dutch oven and cover with water. Add next 7 ingredients. Cover and bring to a boil. Reduce heat and simmer until meat is tender (about 2 1/2 hours.)
Drain pineapple; mix Jell-O with pineapple. Add sour cream; mix well. Add Cool Whip; mix well. Add nuts; let chill.
Dissolve Jell-O in water. Add all ingredients, except sour cream. Mix well. Pour half of mixture into a 12 x 8 x 2-inch baking dish. Chill until firm. Spread sour cream over mix. Cover with remaining mixture. Chill until firm.
Bring the sugar and syrup to a boil; remove from heat. Add peanut butter, Rice Krispies and dates. Mix well. Roll into 1-inch balls. Cool on wax paper. Dip in almond bark. Good either plain or dipped.
Bring meat, salt, pepper and water to a boil. Reduce heat to a simmer while cutting onions, potatoes and celery and adding to broth. Remove meat to another pan with broth to cover meat and add more water, salt and pepper. Continue to simmer until done.
Mix flour, butter and nuts and press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool crust. Beat cream cheese, powdered sugar and Cool Whip until fluffy. Spread on cooled crust. Beat the milk and pudding and pour over cream cheese mixture. Top with Cool Whip and chill.
Put ingredients in a blender. Blend well. Pour mixture into a buttered 10-inch pie plate. Bake in a 350° oven for 60 minutes. A crust will form on the bottom, pie filling in the center and coconut topping above.
Mix margarine, oil, sugar and powdered sugar together. Add remaining ingredients; mix together. Bake at 350° for 10 minutes.
Grease and flour 13 x 9-inch cake pan. Mix flour, sugar, cocoa and soda together; add water, mayonnaise and vanilla. Mix all together until smooth. Pour into pan. Bake at 350° until tests done. Very moist cake. Frost as desired or use whipping cream or Cool Whip. Real good.
Cream butter; add sugar and beat until smooth. Add eggs, one at a time, beating until smooth. Add vanilla wafers, which have been crushed, alternating with milk. Add coconut and chopped nuts. Then pour into a greased and floured 11 x 13-inch pan. Bake at 275° for 1 1/2 hours.
In a large mixing bowl, cream together the butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place 2 1/2 inches apart on greased cookie sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness. Yields about 3 dozen cookies.
Roast at 325° on baking sheet for 45 minutes (approximately), turning until all sides are shriveled (not black!) Break peppers, allowing juice to run in bowl. Skin and slice peppers. Add to juice in bowl, salt. Add 2 cloves garlic. Refrigerate overnight. To serve: Arrange on platter; sprinkle with oregano, olive oil and ground pepper. Serves 4 to 6 people.
Blend skim milk with flour until smooth. Blend in the broth. Bring to boil and cook 1 minute. Set aside.
Soak beans overnight. Pour water off. Add chicken broth and some water to cover. Add chopped onion, celery and carrot. Add red pepper and cook until nearly done, salt and pepper finish cooking.
Preheat oven to 375°. Reserve 1/2 cup shredded cheese and 1/2 cup pizza sauce for topping later. In large bowl, mix remaining cheese and pizza sauce with the meat, bread crumbs and eggs. In 13 x 9-inch baking pan, shape meat mixture into loaves, pressing firmly. Bake 30 minutes. Pour reserved sauce over top of the loaf. Bake 30 minutes longer, sprinkling with reserved cheese during last 10 minutes of baking time. Makes 8 servings.
Mix all ingredients into ground meat. Shape into 8 hamburgers. Broil, grill or fry over medium heat until done. Serve on rolls or pita bread.
Combine dry jello with pineapple (juice and all). Add marshmallows. Refrigerate overnight. Add crushed butter mints and Dream Whip. Freeze; cover with foil. Take out early enough to thaw for dessert.
Brown ground beef and sausage together. Heat spaghetti sauce and add to drained meat mixture. Simmer 10 minutes. Cook egg noodles as directed on package. Layer egg noodles in 9 x 13-inch dish. Pour sauce and meat mixture over noodles. Lay cheese slices on top. Bake at 350° for 25 minutes.
Combine first three ingredients in electric skillet and bring to a boil. Cook 5 minutes, stirring constantly. Turn off and add the last three ingredients. Pour into a 13 x 9-inch buttered pan.
Mix all and put in ungreased muffin tins. Bake at 350° for 20 to 25 minutes.
In large skillet, saut peppers, carrots, celery, garlic and oregano. Add diced tomatoes, pesto, water, tomato sauce, salt and pepper. Simmer 5 minutes. Add shrimp. Cook only until shrimp turn pink. Serve over cooked and drained pasta. Sprinkle with Parmesan cheese
For plain flour, use 2 teaspoons baking powder and 1 teaspoon soda. Mix all items. Bake at 325° for 1 hour and 15 minutes.
Mix eggs, pumpkin, cooking oil, sugar and vanilla. Add all dry ingredients. Mix well and add pecans and candied fruit. Batter will make 3 loaf pans. Grease and flour pans. Bake at 275°.
Put cranberries and sugar in a casserole and cover. Put in oven for 20 minutes at 350° or until berries pop. Add all other ingredients, when you remove from oven. Keep in refrigerator. Makes a great compliment to ham or turkey.
You will also need 8 to 10 (8 oz.) paper or plastic cups.
Pull down husks without removing. Remove silks; pull husks back into place to cover corn. Tie with string; soak corn in cool water for 10 minutes; drain. Place corn directly on rack in oven. Bake in a 375° oven for 25 to 30 minutes.
Mix sugar, flour and salt. Beat egg. Add egg, vinegar and water to sugar mixture. Bring to a boil in heavy saucepan. Stir constantly. Cook until thick. Chill. Serve over cabbage slaw.
Drain pineapple, heat juice to boiling. Pour over jello and stir until well dissolved. Add cold water and cream cheese and beat with rotary beater until well blended. Add pineapple, nuts and celery. Pour into molds or Pyrex dish. Place in refrigerator until congealed. Serve on lettuce topped with mayonnaise and maraschino cherry.
Cook and stir garlic in oil on low heat until light brown. Stir in Velveeta Italiana process cheese, milk and Parmesan cheese. Add fettuccine and mix lightly. Top with 1/2 cup shredded Mozzarella cheese. Sprinkle parsley on top. Serve immediately.
Dissolve cocoa in hot water and let cool. Stir soda into buttermilk. Cream the Crisco and sugar together. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder and add to mixture. Add buttermilk mixture and vanilla. Add cocoa and water last. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes or until done.
Heat oven at 250°. Melt butter in shallow pan over low heat. Stir Worcestershire sauce and seasoned salt. Add Chex mix, nuts and pretzels. Mix over low heat until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread out on absorbent paper to cool. Yield: 6 3/4 cups.
Prepare linguine according to package directions; drain. Meanwhile, cook shrimp (place raw shrimp in boiling water for 4 minutes); drain, peel and set aside.
Combine cream cheese, sugar, eggs and vanilla. Beat until smooth. Place vanilla wafer in paper muffin cup in muffin pan. Fill each about 3/4 full with cream cheese mixture. Bake at 375° for 12 minutes. Cool. Top with a spoonful of pie filling. Very easy.
Serve with carrots and celery or chips and pretzels. May double for large group.
Beat the eggs. Add in with the flour, salt and baking powder. Work together, then roll. Cut into strips, and small pieces. Fry and put in dish. Add honey and small confetties on top.
Pick over beans and wash. Place in a large saucepan and add water. Bring to boiling; lower heat and cover. Simmer for 1 hour.
Sift together flour, sugar, salt and soda. Drain fruit cocktail and reserve juice; add all but 2 Tbsp. juice to flour mixture. Beat in egg and add vanilla. Gently stir in fruit cocktail. Place in well greased 8 inch square pan. Sprinkle brown sugar on top and bake at 350° for 1 hour, checking at 50 minutes.
Mix Kool-Aid, sugar and water. Stir to dissolve sugar and Kool-Aid. Add juices of oranges and lemons. Add ginger ale to required strength.
Brown beef and onion and lay in 9 x 13-inch pan. Add one tomato sauce, then cooked noodles and then other can of sauce. Next, add sausage, pizza sauce and cheese. Bake at 350° for 25 to 30 minutes.
Melt chocolate bar and butter in a double boiler. Beat in egg and powdered sugar; add nuts and marshmallows. Put on wax paper; shape into log shape. Freeze and slice. The log can be rolled in coconut.
Place sauerkraut in baking pan. Add apples. Place pork on sauerkraut. Sprinkle with garlic and sugar. Bake at 350° for about 1 hour or until pork is tender.
Melt chocolate and add the rest of the cookie ingredients together and mix well. Bake at 400° for 10 minutes.
Preheat oven to 375°. Drain and coarsley chop artichoke hearts. Mix artichoke hearts with remaining ingredients in baking dish. Bake 20 to 25 minutes. Serve with bread or veggies. Yields 12 to 15 servings.
Mix pumpkin and milk together. Add sugar, cinnamon, cloves, ginger and nutmeg. Blend in 3 eggs and salt. Bake at 450° for 10 minutes, then at 375° for 20 minutes.
Mix apple juice and cornstarch until dissolved well and real hot. Stir in apples, spice and Sweet 'N Low. Pour into unbaked crust and cover with top crust. Bake at 350° for 35 to 40 minutes.
Cream shortening, sugars and eggs. Add vanilla. Mix in flour, baking powder, soda and salt. Stir in coconut. Put Wheaties in last and stir as little as possible. Drop by teaspoon on greased cookie sheet. Bake at 375°.
Mix 1 tablespoon cranberry relish into cream cheese. Spread bagel halves with cream cheese mixture. Top with slice of cheese and turkey. Garnish with additional relish.
Prepare the first 3	ingredients and refrigerate in covered container	for 24 hours. Drain. Add sugar and vinegar. Let stand 24 hours again in refrigerator. Then put in a freezer container and freeze.