HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Sift	well flour, salt, soda, baking powder, salt and ginger. Cream shortening, then add sugar, a little at a time, blending well. Add sorghum; mix thoroughly. Add eggs, one at a time, beating well until smooth after each. Pour very thin layers (1/3-inch) into 9-inch pans and bake. This will make	6 or 7 layers. When you've cooked dried apples	about 3 to 4 cups (sugar and cinnamon to taste) spread between each layer and on top layer.
Place corned beef in a large heavy bottomed boiler with cold water to cover. Add all other ingredients but cabbage. Uncovered, bring to a boil, skimming carefully as much scum as possible is removed. Cover. Turn fire to low and simmer for about 3 to 4 hours until tender when pierced with a fork. Remove beef to carving board and allow to come to room temperature. Strain remaining juices, reserving 2 cups of the stock. (The stock is too strongly flavored to use undiluted for boiling cabbage.) Pour the reserved 2 cups of stock back into the kettle. Add 2 cups cold water and bring to a boil. Add cabbage. Cover, reduce heat to low and simmer for about 15 minutes at which time cabbage should be tender.
Flatten beef in 6-inch patties. Place 1/4 cup stuffing mix in each and roll meat around stuffing. Place in square casserole pan and cover with can of soup mixed with milk. Bake covered at 350° for 1 1/4 hours.
Combine sugar, eggs, cooking oil and salt. Mix well. Add All-Bran, natural bran, bran flakes, raisins, buttermilk and 4 cups flour. Mix soda with 2 cups boiling water.	Mix all together. Leave overnight in refrigerator. Bake at 375° for 15 minutes.
Combine margarine and grated cheese. Add flour and soup mix; blend until dough forms.
Cook meat; drain. Stir in all ingredients. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally until thick.
Dissolve jello in water. Drain juice from berries and pineapple to make 1 cup; add to jello. Stir in berries and pineapple. Pour into 2-quart dish; cover and refrigerate until firm. Combine cheese, sugar, sour cream and vanilla. Spread over salad and sprinkle with nuts.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, dressing, olives and pepper. Lightly grease a muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, placing on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Mix and smooth graham crackers and melted butter in bottom of large cake pan. Beat butter, powdered sugar, vanilla and eggs until smooth and creamy. Spread on top of crust. Slice bananas lengthwise and lay on top of cream. Cover bananas with 1 large can crushed pineapple, well drained. Cover with whipped topping. Next, spoon on chopped pecans and maraschino cherries. Refrigerate at least 2 or 3 hours before serving.
Mix cocoa, sugar and salt together in a quart saucepan. Add milk and mix well. Cook over medium heat, stirring often until thick enough to form a ball in cool water. Set off heat. Add butter, vanilla and pecans. Stir mixture until hard enough to drop on wax paper.
Cook bones until meat falls off, for 2 hours, using low heat to simmer. Add vegetables. If using canned beans, add near end of cooking stage. Add pepper to taste (before or after cooking). Serve with cornbread. Serves 4 to 6.
Use directions on cake mix with 2 exceptions. When measuring water, pour 1 large bottle of red cake coloring in cup. Then add water to make amount of water on box. Add level tablespoon of cocoa to cake mix.
Have everything at room temperature. Mix ingredients together. Shape a cone from cardboard and lay over sherbet glass. Cover cone with Saran Wrap. Frost with cheese mixture. Decorate with stuffed olives, pimiento, ripe olives and gherkins.
Mix all the ingredients. Marinate chicken or steak overnight. Recipe is enough for 6 chicken breasts or 2 large steaks.
Boil cauliflower for 10 minutes; drain well. Combine soup, cheese and mayonnaise. Add cauliflower and mix well. Pour into greased 2-quart baking dish. Toss bread crumbs in melted oleo. Sprinkle over top. Bake at 350° for 30 to 45 minutes until hot.
Wash raisins; chop. Combine with 1 cup orange juice; let stand overnight. Save 1 1/2 cups flour to mix with candied fruit and nuts. Sift remaining 3 cups flour with baking powder and salt. Mix candied fruit and nuts with reserved 1 1/2 cups flour. Cream butter. Add sugar; beat well. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients, beating after each addition. Add coconut, floured fruit and nuts, raisins and remaining orange juice; beat well. Divide batter evenly into 2 well-greased 9 or 10-inch tube pans (loaf pans). Bake in a very slow oven (250°) for about 2 1/2 hours, or until done.
Heat butter in saucepan. Add fish and saute for 3 minutes. Remove to baking dish and season with salt, pepper and paprika. Combine soup and milk and pour over fish. Sprinkle cheese on top. Place in a 350° oven for 30 minutes. Serves 4 to 6.
Put Jell-O, boiling water and sugar in a bowl. Mix well until Jell-O and sugar are dissolved. Cool. Chill mixing dish, beaters and evaporated milk. Pour milk into mixing dish and whip until foamy. Fold in cooled Jell-O mix. Pour into prepared graham cracker crusts (makes 2 pies). Chill until firm.
Dissolve coffee in water. Make crust of Oreos, pecans and butter. Save 1/4 cup for garnish. Press crust into 9 x 13-inch pan.
Cream shortening, sour cream and sugar. Add the other ingredients and beat for 4 minutes. Important: beat for exactly 4 minutes. Pour into greased and floured Bundt or tube pan. Bake at 350° for 1 to 1 1/2 hours. Check after 1 hour. Good without frosting!
For each turkey you will need 2 chocolate stars for the feet, 1 chocolate covered cherry or candy of similar size and shape for the body, 2 candy corn for the head and 1 cookie for the tail feathers.
Cook broccoli until tender. Drain. Spread half in bottom of casserole dish. Melt 1 stick of butter and cheese together. Spread mushrooms and water chestnuts on top of broccoli and top with 1/2 of cheese mixture. Spread remainder of broccoli in casserole. Top with rest of cheese mixture. Melt 1 stick of butter. Crush Ritz crackers in the butter. Pour over top of cheese. Bake at 350° for 20 to 30 minutes or until cheese is bubbly.
Mix all ingredients together. Use Cool Whip instead of mayonnaise. (You can tell when you have enough of the Cool Whip.)
Heat Crisco oil in heavy pot; add flour and brown slowly until a very dark roux has been made. Add onions and garlic and brown, then add ham and brown. Add okra. Continue to brown mixture very slowly for about an hour or more. Bring to a boil in large pot the water, Worcestershire sauce, tomatoes, Tabasco, salt and pepper. Add browned mixture and cook slowly for 4 hours. Add shrimp. Cook slowly for 2 hours. Add bay leaves 1 hour before serving. Serve over 2 tablespoons rice in large bowl. May be prepared several days ahead. Freezes well. Serves 6 to 8.
Cream margarine and sugar. Add 1 egg and 2 cups flour. Be sure to mix all ingredients thoroughly. Add the other egg, remaining flour and vanilla. Mix well. Dough will be very stiff. Roll into balls (about 1 teaspoon dough each) and place on greased cookie sheet two inches apart. Bake 10 to 14 minutes in 350° oven.
Saute onion, green pepper and celery; drain grease off. Saute ground beef; drain and set aside. Mix pork and beans, kidney beans, tomato sauce, ketchup, hickory smoke and steak sauce; stir altogether. Mix barbecue spice seasoning, parsley flakes and sugar; mix together. Add celery, onion, green pepper and ground beef; stir together. Season to your taste. Bake at 350° until a little thick, 35 to 45 minutes.
In large saucepan, heat honey and peanut butter, stirring constantly, just until smooth. Remove from heat. Stir in carob powder; mix well. Stir in sunflower seed, sesame seed, coconut, walnuts and raisins. Press into a buttered pan (8 x 8 x 2-inch). Chill, covered, for several hours or overnight. Cut into 1-inch squares. Store in refrigerator. Makes 2 1/2 pounds fudge.
Turn oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed until softened (about 30 seconds). Add brown sugar and sugar and beat until fluffy. Add egg and extract. Beat well. In a medium mixing bowl, stir together flour, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well mixed. Spread batter in the greased baking pan. Sprinkle chocolate pieces evenly over top of batter. Place in the 350° oven about 2 minutes or just until chocolate pieces soften. Remove pan from oven. With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the 350° oven. Bake 12 to 15 minutes more or until golden. Cool in pan on cooling rack. Cut into bars. Makes 32 bars.
Cover whole cucumbers with boiling water. Allow to stand until next day. Drain. Repeat this procedure on the next 3 mornings. On the 5th day, drain cucumbers and slice 1/2-inch slices.
Mix all together and pour in greased casserole. Bake at 350° for 45 minutes to 1 hour.
In a mixing bowl, beat sugar and butter. Add eggs; mix well. Add flour, cocoa, and salt. Stir in vanilla and nuts. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes.
Beat egg, salt and pepper together. Dip chicken breast halves into egg and coat with bread crumbs. Saute chicken in butter in skillet until lightly browned. Transfer chicken to crock-pot. Pour spaghetti sauce over chicken. Cover and cook on low 6 to 8 hours. Sprinkle cooked chicken with Mozzarella cheese and grated Parmesan cheese. Cook an additional 15 minutes to melt cheeses. Serve over pasta, if desired.
Remove crusts from bread and cut in one-inch squares. Grate cheese into three piles. Fill casserole with alternate bread and cheese layers, beginning and ending with bread. Beat eggs. Add milk and salt. Pour over layers in casserole. Pour melted butter over all. Let stand overnight in refrigerator. Bake in a 375° oven for 1 hour.
Blend cans of tomatoes (juice too). Put in Dutch oven. Add garlic powder, cumin and pepper. Dice the jalapeno finely. Add to mixture. Bring to a boil. Add the cheese (grated) until melted. Remove from heat and cool. Mixture will be thick and lumpy. Add 1 cup of water and blend. May freeze. Makes a lot!
Preheat oven to 400°. Lightly grease a 10 x 1 1/2-inch pie plate. Steam broccoli 5 minutes; drain well. Mix broccoli, onion, pepper and cheese in pie plate. Blend remaining ingredients until smooth. Pour into pie plate and bake until golden brown and knife inserted halfway between center and edge comes out clean (35 to 40 minutes). Let stand 5 minutes before cutting. Refrigerate leftovers. Serves 6.
Butter or grease a 13 x 9-inch baking dish. Cut up meat in serving size preferred. Lay meat in buttered dish. Cover with aluminum foil. Bake at 350° for 2 hours.
Cook chicken and cool. Cut chicken up and debone. Combine chicken, chicken soup, chicken broth and vegetables in a cooking dish. In separate bowl, mix flour, butter and milk. Pour over the top of chicken and bake at 350° for about 1 hour. Let stand for 15 minutes before serving.
Cook squash until tender; drain and mash. Combine all ingredients except a small amount of cheese and crackers. Pour into casserole. Sprinkle with crackers and reserved cheese. Dot with margarine. Bake uncovered at 350° for 30 to 35 minutes or until slightly brown on top.
Shake meat in paper bag with flour and pepper. Brown onion and meat on both sides in wine. Drain, if necessary, to remove any excess fat. Stir in tomatoes. Cover tightly. Cook slowly 1 1/2 to 2 hours or until tender.
Add each ingredient in 1 at a time until mixed up. Roll into small balls, then roll in cracker crumbs. These refrigerate well.
Dissolve jello in hot V-8 juice. Let cool. Mix cheese with mayonnaise. Add to cooled V-8 mixture (I mix with a hand beater). Place in oiled ring mold and refrigerate.
Mix flour and sugar together. Add butter, egg yolks and milk; cook until thick. Add vanilla and cover with beaten egg whites of the 2 eggs. Brown in oven.
Bake Swiss chocolate cake per directions. After baked, pour Eagle Brand condensed milk over with inserted holes in cake. Refrigerate 24 hours. Top with Cool Whip blended with Heath or Skor candy bars.
In a large bowl, let egg whites stand for 1 hour. Preheat oven at 375°. Grease a pan; line with wax paper. At high speed, beat whites to form soft peaks. Gradually beat in 1/4 cup of sugar, beating until stiff. Using same beater on high speed, beat yolks with remaining sugar, until thick and lemon color (about 5 minutes). Low speed beat in cocoa, vanilla and spices. Fold egg mixture into egg whites; spread evenly in pan. Bake 12 minutes until surface springs back.
This salad can be made with green peppers in it or any other vegetable. Drain all vegetables. Add dressing.
Combine first 6 ingredients. Pour into buttered casserole dish. Top with buttered cracker crumbs. Bake 30 minutes at 350°.
Sift flour. Combine with eggs and oil. Gradually add milk while stirring. Batter should be a little thick. More milk or flour may be added to reach desired consistency. Pour by 1/4 cup onto hot griddle or nonstick skillet. Flip each cake only once when edges look done. Serve hot with your favorite syrup or fruit.
Mix the cream cheese, salad dressing and lemon juice. Mix in grapes to coat. Chill.
Wipe steak with damp paper towel. Trim excess fat. Score surface in diamond pattern on both sides 1/8-inch deep. Melt 2 tablespoons butter in Dutch oven or casserole. Add celery and onion and saute until tender. Remove from heat. Add bread cubes, parsley, salt, poultry seasoning, marjoram and pepper, tossing lightly until well mixed. Place stuffing lengthwise down center of steak, starting at narrow end. Roll up steak. Secure with skewers.
Rinse and pick through beans. Place them in separate bowls and soak overnight in enough cold water to cover. Drain beans and place in separate saucepans. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 1 hour. Drain beans and rinse with cold water. Pat dry. Place beans in a large bowl. Add the remaining ingredients. Toss gently to mix. Cover and refrigerate for at least 1 hour before serving. Great with ribs, grilled pork chops or chicken. Makes 4 servings.
Beat egg, water, oleo, shortening, sugar, cinnamon and half of the cake mix (dry) until smooth. Stir in remaining cake mix, oats, raisins and nuts. Mix well. Drop by teaspoonfuls on ungreased baking sheet. Bake 10 to 12 minutes at 375°. Cool slightly before removing from pan.
Cream butter; add sugar, beating well. Add eggs, one at a time, beating after each addition. Dissolve soda in persimmon pulp. Mix into creamed ingredients. Combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir into creamed mixture. Add orange rind, dates and nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in 350° preheated oven for about 75 minutes or until food pick stuck in center comes out clean. Turn out on rack to cool.
Mix and pour in a casserole dish. Top with 3/4 stick of butter and Ritz crackers. Crackers should cover the entire mixture. Bake 1 hour at 350°.
In heavy 8-quart Dutch oven, melt drippings or lard over medium heat. Add onions, green pepper, celery and garlic. Cook until vegetables are wilted and transparent, about 5 minutes. Add ham and sausage; cook, stirring occasionally, until sausage is lightly browned, about 8 minutes. Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes. Add tomatoes; stir until combined. Cook 2 minutes.
Mix cream cheese, sugar, eggs and vanilla. Place wafer in foil cups upside down. Bake 10 to 15 minutes in 350° oven. Let cool; spoon canned filling on top. Refrigerate.
Combine flour, bran, sugar, salt and soda. Combine and add all other ingredients. Stir just enough to moisten. Add raisins. Stir just enough to distribute. Fill greased muffin tins 2/3 full. Bake at 350° approximately 20 minutes.
Cream shortening, margarine and sugar. Add eggs, 1 at a time, beating after each. Sift flour with baking powder; add to creamed mixture, 1 spoonful at a time, alternately with milk. Add vanilla; stir in pineapple and juice. Blend well. Pour into a well-greased 10-inch tube pan or 13 x 9 x 2-inch pan. Place in a cold oven at 325° and bake 1 1/2 hours.
Mix first 4 ingredients and let set all night. First thing in the morning, add whipped cream and butter mints. Let set all day.
Pierce eggplant in several places, set on a baking sheet, and bake in a 350°F. oven for 1 hour. Let cool.
Cut each slice of bread into 6 pieces. Combine remaining ingredients. Drop 3/4 teaspoon on bread squares. Place under boiler until lightly browned. Toaster oven may be used. Set control on "top brown only." Serve hot.
Roll meat in flour; brown in hot oil or butter. Place meat in stewpot; add liquid, onions, celery, thyme, parsley, salt and pepper to taste. Slowly bring to a boil, then let simmer (covered) until meat is just about tender, approximately an hour for lamb, 1 1/2 to 2 hours for beef. Skim fat from top. Add carrots, potatoes, parsnips and turnips. Simmer for additional 45 minutes to 1 hour (covered). Remove lid occasionally to see if more liquid is needed. Vegetables and meat should then be quite tender. Thicken liquid with extra flour if desired. (If you can't find turnips, I substitute rutabaga). This is a really great recipe.
Beat egg whites until stiff. Set aside. Cream butter and sugar. Add yolks; beat until smooth. Add flour and spices. Mix, then add milk. Fold in beaten egg whites. Pour into unbaked pie shell. Bake at 325° until set, about 35 minutes. Makes a 9-inch pie.
Cream eggs, sugar and butter well. Add rest of ingredients and beat well. Spread in greased 7 x 9-inch pan. Bake at 350° for 25 minutes.
No directions were given, but you mix the ingredients and roll into thin ropes. Cut into 1/2-inch pieces and bake 7 minutes in 400° oven.
In Dutch oven brown bacon until crisp. Drain off fat. In same pan cook and stir ground beef and onion until meat is brown and onion is tender. May want to drain fat. Dissolve bouillon cubes in boiling water. Stir bouillon and remaining ingredients into meat mixture. Cover and bake 1 hour and 15 minutes. Makes 12 servings.
Cut squash and onion into desired size pieces, then cook together until tender. Place half of stuffing mix in bottom of casserole dish, greased with butter. Add soup to mixture and pour in mixture and remaining stuffing mix on top. Dot with butter. Bake 30 minutes in a 350° oven.
Combine all ingredients except 2/3 cup oats. Press in 7 x 11-inch dish. Bake for 10 minutes. Remove from oven; spread preserves over top and sprinkle remaining oats on top. Bake for 25 minutes at 350°.
Boil potatoes until fork inserts smoothly. Skin and dice potatoes. Peel and dice eggs. Put in large bowls. Stir in all other ingredients. Makes about 2 quarts.
Slice meat into thin one inch pieces and brown. Cook Rice-A-Roni according to package directions with meat added. Just before time is up, add mushrooms and green peppers and cover for 2 to 3 minutes.
Preheat oven to 325°. Mix sugar and oil. Add eggs and beat until light and fluffy. Blend in pumpkin. Combine dry ingredients and blend into pumpkin mix. Stir in nuts and raisins.
Cook and drain first 2 ingredients. Grease pan. Arrange broccoli as desired, in rows or mix. Cube cheese. Cube 1/2 stick oleo or butter. Put on cauliflower and broccoli. Crumb crackers; mix with 1/2 stick melted butter. Sprinkle on top. Bake at 350° until bubbly, 20 to 30 minutes.
Beat eggs slightly in a small mixing bowl. Gradually add sugar; beat well. Add margarine and vanilla; mix well. Blend in cornstarch. Stir in nuts and chocolate chips. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes. Serve warm, topped with whipped cream or topping.
Sprinkle with sugar. Place on greased sheet. Bake at 350° until done.
Crunch cookies. Stir into softened ice cream and Cool Whip. Pour mixture into a 9 x 13-inch pan and cover with foil. Freeze and eat!
Mix together and cook until thick. Pack quart jars with sliced apples and pour over liquid. Cold pack for 20 minutes. Makes 7 quarts.
Place cucumbers and onions in a gallon jar. Mix all other ingredients cold. Pour over cucumbers. Fill to 1 inch of top. Put lid on tight. Let stand for 5 days before eating. Keep in refrigerator.
Mix all ingredients together. You may use a mixer. Put in a 2-quart casserole dish or 2 (1-quart) casserole dishes. Bake 1 hour at 350°, uncovered.
Heat drippings in skillet. Add remaining ingredients and dash of pepper. Cover tightly and cook over low heat, stirring occasionally. Cook between 15 to 25 minutes for desired degree of doneness.
In 1-quart pot, bring water to boil. Plunge in fresh tomatoes and leave for 30 seconds to 1 minute to loosen skin. Remove from water, core end and peel. Slice tomatoes in half horizontally and squeeze out seeds. Chop into small cubes. Heat olive oil and butter in skillet. Add onions and soften without browning. Add tomatoes and cook for about 5 minutes. If tomatoes seem very watery, cook a little longer to evaporate excess liquid. Add cream and cook another minute. Add vodka and simmer for an additional 3 minutes. Serve hot over freshly cooked pasta. Serves 8.
Mix together the first 8 ingredients; beat together. Add remaining ingredients one at a time. Drop by spoonful on cookie sheet. Bake at 350° for 15 minutes. Makes lots of cookies.
Break mincemeat into chunks in a medium size saucepan; add water. Stir over medium heat until lumps are broken up. Boil 1 minute; stir occasionally. Cool. Butter a 9-inch tube pan or spring pan. Line with wax paper and butter again. Sift flour and baking soda. Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour in pan; bake slow at 300° for 2 hours plus, until center springs back when lightly touched with finger and top is golden brown. Turn out of pan. Remove paper. For a richer cake, use two packages of mincemeat quantities of water and other ingredients stay the same. It makes a big cake and so-so-so good. Serves 12.
Melt the oleo in a 9 x 13-inch baking dish. Mix the sugar, flour, baking powder and salt together. Add the milk to this mixture and stir as a cake batter. Bring the water to a boil with the peaches. Add the batter by spoonfuls to the melted (hot) oleo. Add the hot peaches on top of the batter. Bake at 425° for 20 minutes or until crust is brown. Crust rises to the top.
Chop beef in blender. Save out 1/4 cup to roll ball in. Chop onions and mix with beef, cheese and salt. Form ball and roll in beef. Store in refrigerator. Better the longer you store it. Serve on Ritz crackers.
Cook a roast in skillet on top of stove until very tender. When done, sprinkle flour over meat to make a paste. Add stewed tomatoes, green chiles and onion. Stir all together good. Roll mixture in flour tortilla. Put grated cheese on top and what else you may like.
Scald milk. Combine eggs, sugar, salt and vanilla in large mixing bowl. Add scalding milk slowly, while mixing thoroughly. Add Grape-Nuts and pour into baking dish. Set in pan with hot water and bake 1 hour at 350° in a preheated oven.
Drain peaches. Bring to a boil peach juice, sugar, vinegar and spices. Simmer 10 minutes. Pour hot syrup over peaches. Let cool. Chill thoroughly. Remove spices after 24 hours.
Beat eggs until lemon colored. Stir in sugar, cinnamon, ginger, cloves, orange and lemon juices. Cut ice cream in small cubes and put into punch bowl. Pour juice mixture and ginger ale. Sprinkle with nutmeg. Makes 15 servings.
Cream sugar and shortening. Add eggs and mix well. Add mashed bananas and vanilla. Sift dry ingredients. Add to creamed mixture alternately with milk. Stir in walnuts. Pour batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° about 1 hour. Cool on wire rack for 15 minutes before removing from pans.