HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sweet potatoes in water until tender; cool and peel. Slice 1-inch thick. Peel apple and slice about 1-inch thick. Alternate layers in buttered baking dish. Melt butter in saucepan, stir in honey, lemon juice and cinnamon until well mixed. Pour honey mixture over	sweet potatoes and apples; cover and bake at 375° for 25 minutes. Remove cover and bake for 10 to 15 minutes to slightly brown.	Top with marshmallows.
Put all ingredients in a big pot. Mix well and pour into 6-quart freezer. Use salt and ice and freeze until done, about 20 minutes. If you want vanilla, omit chocolate syrup. If you want pineapple or cherry, put into blender and add to mix.
Spread uncooked rice in bottom of baking pan. Cover with undiluted chicken and celery soups. Top with chicken breasts. (The breasts are not browned.) Sprinkle onion soup over all. Pour 1 cup milk around sides. Cover with foil and bake 2 hours at 350°.
In a large kettle, cook onions in butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard. Cook 30 minutes longer. Blend in flour. Stir in broth and wine and cook 30 minutes more. Season to taste.
Mix all ingredients and put in 9 x 13-inch pan. Bake at 350° for approximately 1 hour. Cover with foil first 40 minutes of baking time.
Mix all together, except almonds. Sprinkle 1/2 bag of slivered almonds on top. Bake at 350° until hot.
Combine cream cheese, half and half and butter in a heavy-bottomed saucepan. Stir over low heat until soft and creamy and butter is melted. Remove from heat and blend in frosting mix. Stir. Add peppermint extract. Roll mixture into balls or drop by spoonfuls onto waxed paper lined cookie sheet. Press with fork or cookie stamp for design. Let mints stand, uncovered, at room temperature until firm and outside is dry. Inside should still be creamy.
Wash, core and put pears through a meater grind or chopper. Add sugar and let stand 2 hours or overnight. Cook like preserves (around 1 hour), then add pineapple about 20 minutes before canning. You may want to use juice of 1 lemon (optional). Put in clean, sterilized pint jars. Makes about 5 pints. Delicious served on toast and it can be mixed with peanut butter to make a sweet sandwich.
Sift dry ingredients into large bowl. Make a well. Add oil, pumpkin and water; blend well. Add eggs, one at a time, beating well after each egg is added. Fold in nuts. Pour batter into 3 greased and floured loaf pans. Bake at 350° (325° for glass) for 1 hour. Test center before removing from oven. Cool. Freezes well.
Blend egg yolks and condensed milk. Slowly add lemon juice. Pour filling into pie crust. Let set 24 hours for best results. Keep refrigerated.
Mix all ingredients together and cook until thick (stir while cooking). Add 1/2 box strawberry jello. Pour over strawberries in a baked pie crust and cover with whipping cream.
Preheat oven to 350°. Beat butter, sugar, vanilla and egg until light yellow color. Add flour and salt. Mix well. Drop by 1/2 teaspoon on cookie sheet. Bake a few minutes until edges start to brown. Watch so cookies don't burn.
Thaw out bread dough. Let rise partially. Roll out to 1/2 inch thickness. Dot with margarine. Sprinkle with sugar and cinnamon. Roll up into long roll. Cut into 1 inch thickness. Put into greased 9 x 13-inch cake pan. Let rise until doubled in size. Cook topping until sugar dissolves, about 2 minutes. Pour over rolls right before you put them into preheated 350° oven. Bake 25 minutes.
Combine ingredients and mix well. Put in a greased 9 x 13-inch baking pan.
In a small skillet melt 3 Tbsp. sugar over low heat. Add almonds; stir until cooked. Cool; break into small pieces and set aside. In a jar with tight-fitted lid, combine oil, vinegar, parsley, salt, pepper, hot sauce, and 1 Tbsp. sugar. Shake well. Just before serving, combine lettuce, oranges, onion and almonds in a large bowl. Shake dressing, pour over salad and toss.
Season ground chuck to taste with salt, pepper and garlic salt while browning with diced onions in a large skillet. Drain fat. Add beans and barbecue sauce. Stir until simmering. Add brown sugar. Reduce heat until barely simmering. Cover and cook 20 minutes. For additional options, add diced green pepper or sliced sausage.
Preheat the oven to 350°. Grate the Parmesan cheese, if it isn't already. Combine all ingredients in your food processor, adding the cheese and jalapenos to taste. Process until mostly smooth. Pour the mixture into a small casserole. Bake until bubbly and golden (about 30 minutes). Serve surrounded by tortilla chips.
Flatten chicken with palm of hand. Combine flour, salt and pepper and dust breasts on both sides. Saute in butter and oil 5 minutes. Turn chicken and add champagne. Cook another 15 minutes until chicken is done and champagne reduced by half. Remove chicken; keep warm. Add cream to pan juices and cook until thickened. Add sauteed mushrooms if desired. Pour sauce over chicken.
Put all in frying pan and cover and let cook for 2 hours or until all is soft. You can use half fresh cabbage and 1 cup sauerkraut. You can add smoked sausage.
Mix the sugar, cornstarch and salt in a saucepan; stir in cold water. Add 2 cups of the berries. Cook over low heat, stirring constantly until thick. Remove from heat. Add the margarine, lemon rind and lemon juice and stir. You may taste to adjust to your liking for sweetness. Put remaining 2 cups of berries in bottom of pie crust. Cover with cooked blueberries. Cool. Garnish with whipped topping. Very good topped with fresh whipped cream! Contains 289 calories per serving.
Mix all ingredients together until moist. Put mixture onto floured surface. Roll it with rolling pin. Cut out with biscuit cutter and put in greased pan.
Mix all together. Bake a pie crust for 5 minutes. Pour in mixture. Bake at 350° for 45 minutes. Let stand until firm.
Cook the onions and celery with the margarine until done but not brown. Set aside. (A black iron skillet works best! Don't wash after cooking onions, just add cornmeal mixture and cook.) Mix the cornmeal mix, eggs, sage, garlic powder and seasoned salt, pepper and milk together. Add the onion mixture to the cornbread mixture and cook at 425° for 25 to 30 minutes or until done and brown. Crumble bread and add enough broth to make a very, very thin mixture (will appear to be almost runny). Bake at 325° until set and brown.
Butter both sides of the bread. Place in a 9 x 13-inch pan. Beat the remaining ingredients together. Pour over bread. Sprinkle with nutmeg. Bake at 350° for 25 to 30 minutes.
In large skillet, prepare Rice-A-Roni as package directs. Add browned ground beef, salsa and chili powder and continue cooking over low heat 3 to 4 minutes until heated through.
Preheat oven to cake package directions. Blend margarine, sugar and syrup in a 2 x 9 x 13-inch pan. Arrange pineapple slices on blended mixture and heat in oven for 15 minutes. While heating, mix cake batter as directed. Pour over heated ingredients and bake 45 to 55 minutes or until done. Invert pan, let stand 1 minute and remove pan.
Mix cream cheese, sour cream, dried oregano, garlic powder and red pepper well. Spread in bottom of 9-inch pan or quiche pan. Layer pizza sauce and toppings. Bake at 350° for 10 minutes. Add Mozzarella cheese and bake another 5 minutes. Use Fritos to dip.
Leave cheese on counter to get soft, while chopping meat and onions. Chop meat and spread out on a dinner plate and set aside. Chop green part only of the green onions. Put softened cheese into a bowl and add the onions and mix by hand. Roll into 1 big ball and roll ball onto the meat until covered. Chill.
Sift flour, sugar and soda together in mixing bowl. Add eggs and liquid drained from fruit cocktail. Beat 2 minutes. Fold in fruit. Pour into layer baking sheet. Mix the brown sugar and chopped nuts; sprinkle on top of cake. Bake for 30 minutes at 350°.
Combine dates, boiling water and soda. Set aside. In bowl, combine sugar, eggs, salt and butter. Alternate adding flour and date mixture. Add nuts. Pour in loaf pan. Bake at 350° for about 1 hour. Makes 1 loaf.
Sift dry ingredients into an 8-inch square cake pan. Make 3 craters in dry ingredients and put oil in one, vinegar in the other and vanilla in the last one. Pour water over the top and, with a fork, mix until well blended and no dry ingredients are showing. Bake at 350° for 25 to 30 minutes. Do not remove from pan. Cool on rack and frost with favorite frosting.
Slice potatoes about 1/4-inch	thick.	Place aluminum foil in a baking pan. (You will need a sheet large enough to line the pan and fold over the top.) Place a layer of potatoes; sprinkle with salt	and pepper. Layer potatoes with bacon, onion and cheese. Place another layer of potatoes on top and cover with	remaining ingredients.	Bake at 350° until potatoes are done.
Cook squash with onion in boiling water 5 to 10 minutes. Combine cream of chicken soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix with butter. Place in a 12 x 7 1/2 x 2-inch casserole dish. Save a little stuffing mix for topping. Spoon squash mixture on stuffing mix. Sprinkle remaining stuffing mix on top. Bake in a 350° oven for 25 to 30 minutes.
Place flour in a medium bowl; make a well in center. Add egg yolks; work with your fingertips until blended. Add sour cream, vanilla, liquor or vinegar and salt. Blend well. On a lightly floured board, work mixture into a smooth dough. Dough should have tiny air bubbles throughout. Cover and refrigerate for later use. For immediate use, on a lightly floured board, roll out dough to about 1/16-inch thick. Slice into 1 1/2-inch wide strips. Cut strips diagonally into 5-inch wide. Cut 1-inch slits lengthwise in center of each strip. Pull 1 end of strip back through slit so strip resembles a bow tie. Repeat. In large skillet, heat 1-inch vegetable shortening. Fry to golden brown in less than one minute. Drain on towels. Let cool and dust with powdered sugar. Serve at room temperature. Makes 12 to 14 servings.
Cook pasta according to directions. Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in colander, rinse under cold running water and drain well. Put into large serving bowl; stir in dressing, then remaining ingredients and toss to mix and coat. Serves 4.
Pour in pie shell. Bake 25 minutes at 350°. Makes 2 pies.
Mix shortening, sugar and eggs using electric mixer. Add milk and bananas. Add dry ingredients. Mix in nuts by hand. Place in 2 loaf pans. Bake at 350° for 60 minutes.
In large skillet, brown ground beef; drain. Add tomato sauce, water, tomato paste, salt, garlic, onion, pepper and oregano. Simmer until thick, about 20 minutes.
Mix together cheese and onions. Spread on ham. Roll slices like jelly roll. Cover and chill 2 hours. Cut each slice into 8 pieces.
Cream margarine until light and fluffy. Add sugar gradually. Add Egg Beaters (thawed out), one third at a time, not all at once. Add lemon peel and vanilla and almond flavorings; add dry ingredients in two parts. Gradually add milk, then add rest of flour. Mix 2 more minutes. Turn into greased and floured loaf pans. If you use 1 pan, bake at 350° for 1 hour and 15 minutes (Bundt pan). If you use 2 loaf pans, bake at 350° for 45 minutes.
Combine first 3 ingredients in a 3-quart glass bowl. Microwave on Medium (50% power) for 3 1/2 to 4 1/2 minutes or until morsels are softened, stirring after 2 minutes.
Mix first 6 ingredients until brown sugar is melted. Marinate pork cubes for 2 to 3 hours, best overnight. Cook over charcoal using wooden skewers. May use pineapple chunks and green peppers on skewers too.
Boil eggs for a full 10 minutes. Take off stove immediately and immerse into ice cold water. Peel immediately. Let eggs cool. Cut eggs according to how you would like them to look. Remove yellows to bowl. Beat yellows with electric beaters while adding Braswell's mayo. Once yellows are smooth, then add remaining ingredients. Lastly, smooth this mixture into the whites and serve cool.
Mix cake mix with melted margarine, vanilla and 2 eggs. Mixture will be thick. Working with fingers, pack in greased 9 x 13-inch pan. Beat together cream cheese and powdered sugar. Add vanilla and eggs; this will be thin. Pour over top of cake batter. Bake at 350° for exactly 40 minutes. Don't peek in. Take cake out of oven and let cool 4 minutes. Cut into squares.
Put together bread, cheese and ham in a 13 x 9-inch pan. Mix eggs, milk, salt and pepper together. Pour over layers. Cover and put in refrigerator overnight. Melt 1 stick of oleo and drizzle over mixture before baking. Bake, covered, at 400° for 50 minutes. Uncover and bake 15 minutes.
Lightly butter slices of bread. Place buttered side down in skillet. Add dressing, cheese, corned beef and kraut. Grill until golden brown. Serve open face or closed.
Cream butter and sugar together with vanilla. Add flour gradually until well blended. Stir in pecans. Chill the dough.
Combine all ingredients in a bowl. Refrigerate until serving. Makes 6 to 8 servings.
Mix rice, soups and juice. Put in a buttered 9 x 13-inch dish. Lay chicken on top. Pour butter over top. Sprinkle with almonds and cheese. Cover with foil; bake 2 1/2 hours at 275°. Remove foil last 1/2 hour.
Brown hamburger; add Ragu and taco seasoning. Put on plate in order listed.
Combine all ingredients except chocolate chips; mix until well blended. Remove from bowl and knead on board until smooth. Spread and pat into 9-inch square pan. Melt chocolate chips over low heat. Spread over peanut butter mixture. Cool until chocolate is firm, about 30 minutes. Cut into squares. Makes 64 pieces.
Mix Cool Whip, cottage cheese, pineapple and nuts together. Sprinkle dry jello over mixture. Toss and refrigerate. Can be served immediately. Strawberries and strawberry jello can be used in place of pineapple and lime jello. Both are good and very colorful, especially at Christmas. Also low calorie.
Sift flour, baking powder, salt and soda. Cut in buttered flavored Crisco. Add and stir in buttermilk. Knead 1/2 minute. Roll 3/8-inch thick. Cut and brush with oil. Bake at 450° for 12 to 15 minutes.
In 2 1/2-quart casserole, combine sugar, butter and milk. Cook at High for 9 to 11 minutes or until sugar is dissolved. Stir twice. Add remaining ingredients and stir until butterscotch is melted. Turn into well-greased 12 x 8-inch dish. Chill until firm. Cut into squares to serve. Yield: 3 pounds.
Dip cabbage leaves in hot water until wilted; drain. Combine meat, salt, pepper, rice and garlic; mix well. Place 2 tablespoons of meat mixture in each cabbage leaf. Roll leaf around meat and fasten with toothpick. Place sauerkraut in bottom of pan. Lay rolls on top. Pour tomato soup and tomato paste over all. Add enough water to cover. Cook slowly for 1 hour at 350°.
Poke holes in clean potatoes. Butter potato on outside. Wrap in aluminum foil. Bake at 400° for 2 hours.
Saute onion and bell pepper in oil until tender. Add bouillon diluted with 1 soup can water, rice and ham. Cover and cook slowly 30 minutes. A good quick skillet meal the whole family will like.
Blend together the brown sugar and shortening. Add, one at a time, the eggs; beat well. Sift together the flour, salt and baking powder. Add the flour mixture to sugar and egg mixture; add dates, nuts and cherries. Bake in large pan at 325° for 30 minutes.
Arrange layers of orange sections in serving dish and sprinkle with sugar and coconut. Repeat until all ingredients are used, topping with coconut. Chill before serving. Serves 6.
Mix sugar, flour and beer. Pour mixture into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 30 minutes. Remove from oven. Make slits across top with sharp knife. Pour butter mixture on top. Continue baking 15 more minutes. Done when knife inserted in center comes out clean.
In the early Spring, pick Blue Elder flowerets. These are pale yellow when first in bloom. Place in pail of water for a few hours or wash carefully. The flowers sometimes have tiny gnats in them. Drain on paper towels.
Boil for 10 minutes. Add 1 cup flour. Make like a paste or thickening. Cook until thick and can in jars (pints). This is a sweet, thick, delicious relish.
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in a mixing bowl. Place about 2 teaspoons shrimp mixture onto one corner of one won ton wrapper; moisten edges with water. Fold in half to form triangle; press firmly to seal. Repeat with remaining won ton wrappers and shrimp mixture.
Beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans.
Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1-inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350° for 7 to 8 minutes or until browned. Cool. Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed of an electric mixer 1 minute or until smooth. Spread over crust in pan. Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours. Cut into 1 1/2-inch squares. Yields 8 dozen.
Cook raisins and water until water is used up. Set aside to cool. Mix dough. Add raisins mixture. Mix well with spoon. Shape into balls. Roll in sugar. Bake on ungreased cookie sheet at 350° for about 8 minutes.
Measure 1 3/4 cups of flour into large bowl. Stir in sugar, salt and yeast. Heat milk, water and shortening until 120° to 130°. Pour into flour mixture. Add eggs and beat with electric mixer at low speed for 1/2 minute. Continue beating for 3 more minutes at high speed. Stir in remainder of flour. Dough will be soft and rather sticky. Knead about 3 minutes, until smooth. Cover and let rest for 20 minutes, then shape as desired. Let rise 40 to 60 minutes, until light. Bake at 350° until golden.
Combine flour, sugar, soda and salt in large bowl. Mix well. Add eggs and oil, stirring just until moistened. Stir in vanilla, pineapple, 1 cup pecans, bananas and raisins. Spoon into 3 greased and floured 9-inch cake pans. Bake at 350° for 20 to 30 minutes. Cool in pans for 10 minutes. Remove to wire racks to cool completely. Spread frosting between layers and over top and side of cake. Sprinkle with remaining 1/2 cup pecans. Yields 12 servings.
Put crackers on foil-lined cookie sheet (not Teflon coated) end to end. Melt butter slowly. Add 1 cup sugar and bring to a boil. Boil for 3 minutes, stirring constantly. Spread on crackers and bake in 350° oven for approximately 15 minutes. Pour on chocolate chips, wait about a minute and spread around. Sprinkle with pecans.
Roll out sugar cookie dough into a large circle. Put on baking sheet. Bake at 350° for 12-14 minutes or until golden brown. Let cool. Spread with cream cheese that has been thinned with a little milk. Arrange chunks, wedges, or slices of fresh or canned fruit that has been drained. Glaze with one cup of pineapple juice thickened with 2 Tbsp. cornstarch.
Lightly brown ground beef; drain off excess grease. Add onion and pepper and 3 tablespoons shortening and lightly cook, don't brown. Add all other ingredients. Mix well and place in a greased baking dish. Bake in 350° oven for about 1 hour.
Layer pie plate with Muenster cheese. Mix well-drained spinach, Ricotta cheese and spices together. Pour over cheese layer. Add additional layer of Muenster cheese on top. Bake at 350° for 30 minutes.
If using fresh shell beans, add water to cover. Mix all ingredients and simmer over low heat until beans are very soft and liquid is nearly gone and slightly thickened.
Combine all ingredients in a blender. Add ice to fill. Pulse until mixture is blended and slushy.
Peel, core and slice apples and spread in buttered 9-inch square baking pan. Mix sifted flour with sugar and cinnamon. Cut butter or margarine into flour and sugar mixture. Spread crumb mixture over apple slices and bake at 375° for 50 to 60 minutes.
Mix eggs with yolks. Mix together flour and sugar. Mix all together and bake at 350° for at least 1 hour or until done.
Sprinkle fish with salt and pepper; place in a large skillet with butter, shallots and wine. Bring to a boil and reduce heat. Cover and cook 20 to 30 minutes. Remove fish to a heatproof serving dish. Keep warm. Continue cooking liquid in skillet on high heat, uncovered, until reduced to about 1/2 cup. Remove from heat and, if desired, strain. Add to Cream Sauce and check seasoning. Fold in whipped cream. Place grapes around fish and pour sauce over all. Place under broiler until browned, about 2 minutes. Makes 4 servings.
Beat eggs; add sugar and milk. Pour into unbaked pie crust. Sprinkle nutmeg on top. Bake 20 minutes at 400°.
In a small mixer bowl combine the flour, the 3/4 cup sugar, baking powder and salt. Add the milk, shortening, the 1 egg and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Pour batter into a greased 9 x 9 x 2-inch baking pan; spread evenly. Sprinkle blueberries over batter.
Cube chicken; brown in margarine. Set aside. In same pan, cook onions and pepper. Add to chicken. Add tomato sauce and seasonings; heat. Add chicken and vegetables. Cover; simmer about 35 minutes, adding wine during simmering. Serve over angel hair pasta or linguine.
Mix all ingredients except peaches. Pour in baking dish. Put peaches on top of batter. Bake for 30 minutes at 350°.
Combine dry ingredients and poppy seed in a mixing bowl. Add eggs, milk, oil and flavorings. Beat for 2 minutes. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Combine soups and seasonings. Mix well. Place roast in roasting pan. Pour soup mixture over roast. Cover well. Bake at 300° for 2 1/2 to 3 hours. This can be served over rice or creamed potatoes.
Trim the stems of the mushrooms and wipe them to remove sand, but avoid washing them, if possible. Cut the largest ones in half. Chop the bacon or Pancetta into small pieces. Melt the shortening in a skillet and add the chopped bacon. Saute the bacon and sprinkle with pepper. Add the mushrooms and cook them over a low heat for 1 1/2 hours or until the liquid has evaporated. Add the garlic and parsley and cook for another 5 minutes.
Steam broccoli until crisp. Mix butter with dressing/crackers for topping. Mix all ingredients and add topping. Bake at 350° for 30 to 40 minutes.
Prepare bottom crust by mixing flour, butter and pecans until crumblike. Press mixture into greased 13 x 9-inch baking pan. Bake at 350° for 15 to 20 minutes until lightly golden; cool.
Pour hot water over marshmallows. Add Jell-O and stir thoroughly. Cool until firm. Add whipping cream, cottage cheese, pineapple and pecans. Place in refrigerator. May make this the night before it will be used.
Sift dry ingredients. Cream sugar, shortening and eggs. Add alternately flour mixture and buttermilk to creamed mixture, adding the flour at the first and last. Fold in fresh apples. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes or until done.
Mix all ingredients in order given. Roll small amount of dough and cut out. Bake 8 to 10 minutes at 400°.
Wash beans; snap ends off. Stick them in canning jars whole with dill on bottom of jar. Heat vinegar and water with spices. Boil 2 to 3 minutes. Pour liquid over beans, leaving air space at top of jar. Seal. Put jars in boiling water to cover. Leave 1 hour. Makes 4 pints.
Mix together sugars and flour. Mix eggs (unbeaten), milk, vanilla and margarine. Combine all ingredients and mix with low speed mixer. Pour into unbaked pie shell. Bake at 325° for 30 to 35 minutes. Pie will shake firm and not wobble when done.
Put crushed Ritz crackers in 9 x 13-inch pan. Mix Eagle Brand milk, lemonade, crushed pineapple and Cool Whip. Spread over cracker crumbs.
Sift dry ingredients into small bowl. Make well in center. In this order, add oil, egg yolks and pineapple juice. Beat until satin smooth. In large bowl, beat egg whites and cream of tartar until very stiff. Pour egg yolk batter over egg whites, folding gently. Bake at 350° for 1 hour. Frost with Fake Whip Cream Frosting with drained crushed pineapple added. Cake may be split for frosting in center.
Spread soup on bread; cut in 4 pieces. Place water chestnuts in center of bread. Fold bread over and wrap bacon around it. Bake for 30 minutes or until bacon is done. Turn after 15 minutes.