HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well. Place in large roaster, cover and bake in 250 degrees oven for 5 hours. Do not peek. Serves 8 to 10. Leftovers freeze well.
This is a rice dish unique to the coasts of South Carolina. It's like the Jambalaya of Louisiana; anything can be used to make it.
Place vegetables in baking dish. Melt 1/2 stick margarine and Velveeta. Pour over vegetables. Melt 1/2 stick margarine and combine with cracker crumbs. Sprinkle over vegetables. Bake at 350° for 45 minutes.
Cream butter and sugar; add eggs one at a time. Add flour alternating with milk. Roll nuts, candy and dates in flour. Add to batter along with coconut. Bake in tube pan at 250° for 2 to 2 1/2 hours.
Mix all ingredients. Drop by spoonful into deep fryer. Mixture may be kept in refrigerator for several days.
Preheat oven to 325°. Grease 2 (9 x 5-inch) loaf pans. In medium bowl, combine oil, water, eggs and pumpkin; stir until well mixed. Combine raisins, walnuts and 2 tablespoons flour in a plastic bag; shake well until coated and set aside. In separate bowl, combine remaining flour and remainder of ingredients; add liquid ingredients and stir until well coated. Spoon evenly into prepared pans. Bake 1 1/2 hours or until toothpick inserted in center comes out clean. Recipe will also make 2 dozen muffins. Bake at 325° for 35 to 40 minutes.
Prepare sauces and set aside. Cook noodles in boiling water to which you add olive oil to prevent sticking. When done to "al dente", prepare a large baking pan and place a layer of sauce, sprinkled with a little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending with red sauce. Bake for 20 to 30 minutes or until top of lasagne is golden. Let stand 5 minutes before serving. Makes 8 servings.
Sift, then measure flour. Sift again with salt and soda added. Cream shortening and sugar well. Add eggs, one at a time, beating well. Add flavoring. Add dry ingredients alternately with sour cream. Bake in a greased and floured 10-inch tube pan at 325° for 1 hour and 20 minutes or until cake leaves sides of pan.
Put all of them in a bowl. Then put them in the oven for 9 hours. Get them out of the oven and eat it.
Unroll crescent rolls; place in bottom of ungreased 15 x 10 x 1-inch jellyroll pan, pinching edges to seal. Brush with egg. Bake at 375° for 11 to 13 minutes; cool completely. Combine cream cheese, mayonnaise and Ranch mix until well blended. Spread over crust; sprinkle with remaining ingredients. Chill 2 hours. Cut in bite size pieces.
Preheat oven to 350°. Combine all ingredients in electric blender and blend for 3 minutes. Pour into a greased Pyrex 9 x 13 dish. Bake at 350° for 45 minutes or until knife comes out clean. Serve chilled. Makes 12 to 16 servings.
Drain well and reserve juice of first 3 fruits listed. Combine fresh fruits to canned fruits and nuts. Mix juice with pudding mix; combine fruits to this. Refrigerate overnight.
Cook macaroni in salted water. Drain. Combine first 5 ingredients, then add macaroni and chill.
Crust:	Sift 4	cups flour with 2 teaspoons salt. Add Crisco and cut into size of small peas. Shake lemon juice, egg yolks and cold water together.	Add to flour. Work with dough until it can be formed and rolled out. Divide dough in half. Roll out 1 portion	to jelly roll pan size. Pat into pan.
Cream together sugar, butter and egg yolks. Add sour cream, cocoa and mashed potatoes. Beat in ginger, vanilla, soda and salt. Blend in nuts, raisins and apples. Add flour, mixing slowly. Beat egg whites until stiff and gently fold in. Bake in tube pan or can bake in coffee cans and cut in half when done to look like logs. Ice with coffee icing.
Add sugar, butter and salt to milk. Cool to lukewarm. Stir in softened yeast and 1 well beaten egg. Sift flour and cinnamon together; add to liquid with currants and mix well. Cover; let rise in warm place until double in size. Shape in large biscuits and place on well-greased baking pan. Let rise. Use remaining egg, beaten, to brush tops of biscuits. Cut a cross on each biscuit with sharp knife. Bake at 400° for 20 minutes. When cool, add crosses of confectioners frosting. Makes 3 dozen buns.
Mix jello completely with boiling water. Add remaining ingredients; stir well. Chill until firm.
Blend mayonnaise and cheese; set aside. Arrange Triscuits on baking sheet. Top with 1 or 2 shrimp and 1 teaspoon cheese mixture. Broil until cheese is melted. Filling may be prepared ahead. Serves 8.
Mix all ingredients and bring to a boil. Simmer until thickened but not thick. It will get thicker as it is cooked on meats.
Melt butter; stir in sugar, Karo and salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour over popped corn. Put in big roasting pan. Mix well. Put in a 250° oven for 1 hour. Stir every 15 minutes and cool, then pack in airtight container.
Preheat oven to 375°. Mix shortening, sugar and eggs.	Stir in bananas, milk and vanilla. In a separate bowl, blend flour, soda, nuts and salt. Stir into batter. For best results refrigerate batter for an hour before cooking.
Slice or chop several onions and cook until limp in oil. Add ground beef and cook until pink has left beef. Add chili mix. In your soup kettle put tomato soup and water. Add the meat mixture to this; bring to boil, then simmer for awhile. You can adjust this any way you like, using less water, more or less beans, whatever you want.
Boil noodles as directed on package. Brown hamburger meat; drain. Mix cottage cheese and sauce with hamburger meat. In a 9 x 13-inch baking dish, put layer of noodles, layer of meat, layer of cheese, and ending with cheese on top. Bake at 350° until cheese is melted and bubbly.
Mix and pat into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Brown in skillet, hamburger and onion, then drain grease off. Add pork and beans, kidney beans, ketchup, mustard and sugar. Mix well. Put in baking dish. Sprinkle with brown sugar. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Butter a 9 x 13-inch ovenproof glass baking dish. Arrange chicken in prepared dish. Set aside.
Dump in 13x9 inch pan or dish in above order and bake at 350° for 30 minutes.
Layer meat, chips and onion in greased casserole (green onions look pretty). Mix milk with soup until smooth. Beat in egg until well blended. Add rest of ingredients, beating well. Pour over meat and chips. Bake at 350° for 30 to 40 minutes. Makes 4 to 6 servings.
Melt Candiquick or bark. Add peanut butter. Stir until smooth. Add Rice Krispies and nuts. Stir until mixed well. Pour onto large cookie sheet that is lined with waxed paper. Spread as thin as you can. Place in refrigerator 5 minutes until set. Break into bite size pieces. Store in airtight container.
Combine sugar, milk and margarine. Boil 4 minutes, stirring constantly. Remove from heat and add marshmallows. Beat until creamy. Pour over cracker crumbs and coconut. Stir and drop on wax paper.
Combine beef and pork, then brown. Remove all grease and add spices. While meat is still warm, add Velveeta and mix well. Scoop and spread mixture on party size rye bread. If not serving right away, place on cookie sheets and freeze. When frozen, place in zip lock bags and return to the freezer. When ready to serve, replace on cookie sheet and heat for 15 minutes at 400 (no need to defrost before heating).
Beat the ingredients 10 minutes on high speed in mixer. Pour into 9-inch glass greased pie pan. Bake for 40 minutes in preheated 325° oven. Remove from oven and let stand 20 minutes.
In large sauce pot, saute the bell pepper, onion, and minced garlic in the oil until onions are soft but not browned. Add the ground chuck and cook until meat is no longer pink. Drain excess grease. Add the canned tomatoes, tomato sauce, tomato paste, water, Italian seasoning, sugar, and Worcestershire sauce. Add salt and black pepper, to taste. Bring mixture to a boil then reduce heat to low. Simmer the sauce for 45 minutes to 1 hour, stirring occasionally. Taste and adjust seasoning, if needed. This sauce is good on spaghetti or in lasagna.
Sift flour. Sift again with salt, baking powder and powdered sugar. Beat together eggs, milk, water and vanilla or lemon rind. Make a well in the sifted ingredients. Pour in liquid ingredients. Combine with a few swift strokes. Ignore the lumps. Heat a 5-inch skillet. Grease with a few drops of oil. Add a small quantity of batter to skillet. Tip skillet and let batter spread over the bottom. Cook over moderate heat. When brown underneath, reverse and brown on other side. Use a few drops of oil for each pancake. Spread each pancake with jelly or fruit compote. Roll and sprinkle with confectioners sugar. Yields 14 to 16 (5-inch) pancakes.
Mix all ingredients in casserole dish. Bake, uncovered, in 350° oven for 40 to 45 minutes or until set.
Melt caramels with 1/3 cup evaporated milk in a double boiler. Combine cake mix with 1/3 cup milk, 3/4 cup butter (melted), 6 ounce chocolate chips and 1 cup nuts. Mix. Butter 13 x 9-inch pan. Press half of mixture into pan. Bake at 350° for 6 minutes. Sprinkle remaining chips over tops. Pour melted caramels over chips. Crumble other half of dough over all. Bake at 350° for 20 minutes. Cool and cut into squares. (May substitute walnuts for pecans and margarine for butter.)
Wrap whole chestnuts in half slices of bacon. Put in ungreased baking dish. Bake for 1 hour and 15 minutes, uncovered, at 325°. Remove from oven and drain grease, then mix ketchup, sugar and lemon juice and pour over chestnuts. Then bake for 20 minutes.
Stiff together flour and salt, add water and eggs, beat smoothly and add melted butter. Drop 1/2 tsp dumpling batter into 3 quarts boiling salted water, let cook. After they rise to the top let them boil about 5 minutes. Drain, pour in a glass bowl and add 2 Tbsp melted butter to prevent sticking.
Heat until boils the vinegar, sugar, oil and celery seed. Let cool some, then pour over beans and let stand at least 12 hours.
Mix in bowl the sugar and flour. Put the oleo, cocoa, water, shortening, eggs, soda and vanilla in pan; bring to a boil and then pour over the sugar and flour. Bake at 400° for 20 minutes.
Cook broccoli as directed. Saute onion in margarine. Add soup, milk, cheese and rice. Blend well. Drain broccoli and mix with other ingredients. Put in greased casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cook macaroni. Meanwhile, brown hamburger, chopped onion and salt. Add remaining ingredients. Place half of the mixture into a casserole dish and top with Mozzarella cheese. Add remaining ingredients and another layer of cheese. Sprinkle with Parmesan cheese. Slice pepperoni on top. Bake at 350° for 45 minutes.
Prepare cake mix according to instructions. Bake in 9 x 13-inch pan. Sprinkle with nuts and coconut on top. Bake as directed on cake mix box. Cook pineapple and sugar for 5 minutes. Pour over cake while still warm.
Cream cheese needs to be somewhat softened. Drain the pineapple thoroughly. Mix 1/2 cup pecans and the remaining ingredients; chill. Form into ball or log; roll in remaining pecans. Chill at least overnight, as the flavors need time to blend.
In 6-quart saucepan, combine the pork that has been cut up in 1-inch cubes with fat trimmed off, garlic and 1/2 cup stock. Cook, covered, for 30 minutes. Remove lid. Cook, stirring often, until liquid caramelizes (20 minutes). Add remaining broth, deglazed. Add tomatoes with juice, chilies, onions and oregano. Cover and simmer. Stir occasionally until meat pulls apart easily or 1 1/2 hours.
Cook raspberries, just use about 1/2 cup water to start off, on low heat; then increase heat to medium. Berries will make their own juice. Put berries in cheesecloth bag to drain juice. Hang to drain juice in a bowl for a few hours.
Mix flour, butter and milk in a heavy saucepan or double boiler over low heat, stirring constantly, until you have a thick sauce. Remove from heat. Add diced Swiss cheese until cheese melts. (May add caraway seed.)
Cream butter, sugar and eggs. Add soda dissolved in coffee. Add cocoa and spices; add the other ingredients dredged in flour. Bake 20 minutes at 300°.
Combine flour, salt, baking soda, sugar and Raisin Bran. Add eggs, oil and milk. Mix well. Fill greased muffin pans 3/4 full. Bake 15 minutes at 400°. Mixture can be kept in covered container in refrigerator for 6 weeks.
Cream butter and sugar. Add eggs, 1 at a time. Add flour and whipping cream alternately. Add flavoring. Bake in greased and floured Bundt or tube pan at 325° for an hour and 15 minutes.
Heat the milk until scalding. Crumble toasted bread into bowl. Pour milk over this; cool. Add the melted butter. Add sugar, eggs and salt. Pour raisins into mixture. Add cinnamon. Stir these ingredients together. Grease bowl with a little butter. Bake at 350° for 45 minutes.
Cook broccoli and drain. Combine all other ingredients. Salt and pepper to taste. Add broccoli and stir well. Pour into buttered baking dish. Top with crushed cornflakes or cheese crackers. Bake at 400° for about 20 minutes or until lightly browned and bubbly.
Beat eggs and sugar together. Add other ingredients. Pour into unbaked crust. Bake at 325° for 45 minutes or until knife comes out clean.
Cream butter or lard with sugar. Mix plain flour, baking powder, salt, cocoa and soda. Add to sugar mixture, mixing with milk and hot water. After mixing batter, add vanilla. Bake in round cake pans and frost with brown sugar frosting or caramel frosting.
Mix the first nine ingredients well, then add raisins and pecans. Put in 4 greased and floured coffee cans. Bake at 325° for 1 hour.
Cook squash in boiling water for 10 to 15 minutes or until tender. Drain, mash and measure 1 cup. Combine squash and egg. Stir well. Mix dry ingredients and onion. Add squash mixture to dry ingredients and stir until all is well blended. Drop squash mixture by level tablespoonful into hot oil. Cook until golden brown, turning once. Drain well. Makes about 2 dozen.
Quarter squash and onions; cook until tender. Drain and mash. Add egg, milk, garlic, about 30 crumbled crackers and 1 cup cheese (reserve rest for later). Mix well and pour into casserole dish. Sprinkle top with more crumbled crackers. Bake at 350° for 30 minutes. Sprinkle casserole with remaining cheese before last 5 minutes of baking time.
Mix jello in hot water, pour in milk when it cools. Mix all ingredients together well and chill.
In a large roaster, combine beef and chopped onion. Brown, stirring well. Add taco seasoning, corn, beans, tomatoes, water and broth; stir well. Bring to boiling point, then turn heat down and simmer for 2 hours. Or it could be cooked in a crock-pot all day.
Mix first five ingredients. Pat into 2 pie tins or jelly roll pan. Spread it like pie dough with your fingers. Bake at 350° for 15 to 20 minutes. Combine pineapple and sprinkle powdered pudding on top. Mix well and cook until it thickens. Pour into cooled crust and top with Cool Whip and nuts.
Combine jello with boiling water, stirring until jello is dissolved. Fold in strawberries with juice, nuts and pineapple. Put half of the mixture in mold or pan as first layer. Refrigerate until firm, about 1 1/2 hours. Spread top with sour cream. Gently spoon rest of mixture over sour cream. Refrigerate until congealed.
Preheat oven to 400°. Mix together. Pour into well-greased muffin tins. Bake at 400° for 15 to 20 minutes.
Cream together margarine, sugar, Crisco and egg yolks. Add flour, soda, buttermilk, vanilla and chopped walnuts. Whip egg whites and fold into mixture. Bake at 325° until just done with toothpick test, 40 or 45 minutes. Frost with Cream Cheese Icing.
Place bread cubes in a greased 13 x 9 x 2-inch baking dish. In medium bowl, beat together eggs, milk, brown sugar, vanilla and cinnamon until well blended. Pour over bread and lightly toss until bread is evenly coated. Cover and refrigerate several hours or overnight. Bake in preheated 400° oven until golden brown and set, about 40 minutes. Serve warm with confectioners sugar or maple syrup.
Melt butter in saucepan. Add sugar and vinegar. Stir until sugar dissolves. Wash down sides of pan with pastry brush dipped in cold water. Boil mixture to brittle stage (256° on candy thermometer). Slightly cool, then pull until white and cut into small pieces with scissors or sharp knife. Arrange pieces on slightly buttered plates to cool. So good!
Fold all ingredients together. Pour into glass serving bowl. Chill. Serves 6 to 8.
In a small saucepan, melt butter. Coat bottom and sides of 12 cup fluted pan with 3 tablespoons of nuts. Add remaining nuts, brown sugar and water to butter. Heat to boiling, stirring occasionally. Remove dough from cans in rolled sections; do not unroll. Cut each section into 4 slices. Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half of brown sugar mixture over dough. Repeat with remaining dough and brown sugar mixture. Bake at 375° for 25 to 30 minutes or until golden brown. Cool 3 minutes; invert onto serving platter. Makes 12 servings.
Preheat oven to 375°. Wash potatoes. Pare. Cut in half or thick slices lengthwise. Brown well in butter in a 2-quart casserole. Sprinkle sugar over potatoes. Add honey, orange peel and orange juice. Cover dish. Bake 30 minutes. Uncover. Continue baking 20 to 30 minutes, until potatoes are tender. Baste often with juices in dish or with additional melted butter mixed with brown sugar. Makes 8 servings.
Mix first 4 ingredients together. Peel fresh peaches; cut into halves, placing cut side down into unbaked pie shell. Spread mixture over peaches. Bake 1 hour in 300° oven.
Combine broccoli, corn, 1/2 cup cracker crumbs, egg, onion and 1 tablespoon butter. Put in 1 1/2-quart greased casserole. Combine rest of butter and cracker crumbs and sprinkle on top. Bake at 350° for 45 minutes.
Mix together, then pat in the bottom of a 9 x 13-inch pan. Cook 15 to 20 minutes at 350°. Let cool before adding next layer.
Combine sugar, salt and cornstarch. Stir with whisk. Stir both milks together and add half to sugar mixture. Microwave 3 minutes. Add 3 egg yolks to the remaining milk and stir until smooth. When first mixture comes out of microwave, stir well. Add the rest of milk to it and stir good. Microwave another 3 minutes. Take out and stir. If it is not thick enough, put back in microwave about 1 minute or if it is too thick, add a small amount of whole milk to it. Add butter and vanilla. Stir until smooth. Pour into pie shell. Let set while you make icing.
Preheat oven to 350°. For Sauce: Melt 2 tablespoons butter. Blend in flour, salt and cian pepper. Gradually add milk; simmer and stir until thick. Stir in cream cheese until smooth. In 1/2-quart casserole dish, place broccoli and pearl onions. Pour in sauce; mix lightly. Sprinkle with Cheddar cheese. Bake, covered, 15 minutes. Then cut remaining butter in hunks. Lay on top and sprinkle top with bread crumbs. Bake, uncovered, 15 minutes longer.
Melt butter on low heat, add cocoa, set aside. In bowl combine sugar and flour, add cocoa mixture then add beaten eggs and vanilla. Pour in unbaked pie shell. Bake at 350° for 25 minutes. Best if let completely cool before slicing.
In a heavy saucepan, melt margarine and add oysters along with their liquid. Cook until the oysters begin to curl. Add remaining ingredients and heat slowly. Do not boil.
Layer cabbage in casserole dish. Cover cabbage good with potatoes. Add few pepper strips. Add salt and pepper. Add onions and few pepper strips. Add corn and rest of pepper strips. Top with sausage. Sausage should cover top. Bake at 350° for 1 hour and 15 minutes. Good with corn bread.
Mix ingredients; bring to a boil. Then pour over medium head of cabbage, chopped. Cover container, then set in refrigerator 3 to 4 hours or overnight. Don't stir until ready to serve.
Combine tomatoes, tomato paste, onion, parsley, garlic, oregano, fennel seed and salt in deep saucepan. Rinse tomato paste cans with water; add to sauce. Add meatballs. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until thickened to desired consistency. Serve over hot, cooked spaghetti with green salad and garlic bread. Yield: 8 servings.
Boil noodles. Mix liquid ingredients. Add noodles, raisins and almonds. Top with cornflake crumb mixture. Bake at 350° for 1 hour.
Combine butter, powdered sugar and 1 cup flour. Press into 7 x 11-inch pan. Bake at 350° for 15 minutes.
In pie plate combine flour, seasoned salt and pepper. Coat steak with flour mixture. In large skillet, heat oil and brown steak on both sides. Add tomatoes, onion and garlic powder with parsley. Bring to a boil. Reduce heat, cover and simmer 25 minutes. Add corn and green pepper; cover and simmer 15 minutes longer.
Mix German cake mix as directed. Pour 1/2 batter into a greased 9 x 13 x 2 1/2-inch cake pan. Bake 15 minutes at 350°. Let cool.
Heat, do not boil, the sugar and syrup. Add peanut butter and mix in Rice Krispies. Spread in pan and let cool.
Preheat oven to 350°. Oil the bottom only of a 9 x 9 x 2-inch baking pan.
In large pan cook beans and onion in water and bacon grease until soft. Dice potatoes, carrots and green beans and add to pinto beans. Brown and drain hamburger. Add this and remaining ingredients to beans. Cook slowly about 1 1/2 hours. Serve with crackers or corn bread.
Cream butter and sugars thoroughly in a large bowl. Add egg and beat well. Sift flour with soda and salt; add to mixture. When blended, stir in oatmeal, dates and nuts.
Mix all ingredients together; drop by spoonfuls onto a heated skillet, using cooking oil. Brown bottom side; flip over with spatula. Cakes are ready when both sides are brown.
Cut crust from bread and cut into 1 inch cubes. Beat eggs, milk and mustard well. Pour egg mixture over bread crumbs which should be placed in 8 x 8 x 2-inch baking pan. Add crumbled, uncooked sausage. Place grated cheese on top. Cover and refrigerate overnight. Remove cover and bake at 350° for 40 to 50 minutes. Great for Sunday breakfast.
Wash squash; cut in half lengthwise and remove seeds. Place squash, cut side down, in a 9 x 13 x 2-inch baking dish. Add 1/2 inch boiling water and bake at 375° for 35 minutes.
Cook rings 6 to 8 minutes; drain. In a large bowl, add all the ingredients; mix well. Serve on lettuce.
Place all ingredients in tightly covered jar; shake well. Refrigerate 3 hours. Shake thoroughly before serving (will keep long time in refrigerator).
Cut slices of bread into doughnuts (with a doughnut cutter) with holes. Keep leftover bread. Grease 9 x 12-inch pan. Cover bottom with pieces of holes of the bread. Layer with cheese, broccoli and ham. Top with the doughnut pieces of bread. Combine rest of ingredients and pour on top. Sprinkle with paprika on top. Let stand overnight in refrigerator. Bake at 325° for 55 minutes uncovered. Let stand 10 minutes and cut into pieces.
Combine soup with 2 cups of water and rice in a baking dish. Place chicken parts on top of mixture; sprinkle onion soup over all. Bake for 2 hours at 300°. Don't peek. (Pork chops can be used instead of chicken.)
Brown ground beef and 1/2 cup water, tomato paste, garlic, salt, pepper, chili powder, mustard and chopped onions. Add 2 cups water and the sugar. Simmer 1 hour.
Drain liquid from whole kernel corn into a cup. Save 1/4 cup of liquid. Beat eggs lightly in large bowl. Stir in 1/4 cup of liquid and other ingredients. Spoon into 8-cup baking dish. Bake at 325° for 1 hour or until set. Let stand 5 minutes before serving. It can be made with Jack cheese or Mozzarella but Swiss is better.
Combine sugars, soda and flour. Cut in butter until particles are size of cornmeal. (Reserve 1/2 cup of this mixture for the topping.) Add vanilla and buttermilk to remaining mixture. Mix well. Pour into a greased 9 x 13-inch pan. Add nuts and chips to reserved mixture and sprinkle over batter. Bake at 350° for 30 minutes.
Brown chicken in oleo. Remove from skillet to cool. In the same skillet, add soup, water, parsley, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Shred chicken into small pieces and put into soup mixture. Bring to a boil, stir in Minute Rice. Cover and simmer about 10 minutes or until most of the liquid is absorbed.