HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inches. Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, baking powder, baking soda and salt until smooth. Stir in apples and nuts. Spread in pan. Mix 1 teaspoon sugar and the cinnamon. Sprinkle over batter. Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Immediately remove from pan; cool bread completely before slicing. Store tightly covered. Makes 1 loaf.
Add spices to pudding mix. Add milk and stir. Stir in pumpkin. (As an alternative, place ingredients in 1/2 gallon jar or Tupperware sealed container and shake vigorously for 2 minutes.) Pour into 4 to 6 small bowls. May serve immediately or chill first in refrigerator.
Melt butter and add to sugar in mixing bowl. Beat in eggs one at a time. Add flour, salt and flavoring and mix well. Pour into 8-inch iron skillet which has been lined with aluminum foil. Leave excess foil on either side for later use. Cover top with almonds and sprinkle with sugar. Bake 40 minutes at 350°. Remove cake from pan with foil and when cool, wrap tightly in the foil to store. Cut into thin strips or wedges.
Melt margarine and mix with flour, oats, brown sugar and nuts. Spread in a thin layer on a cookie sheet. Bake at 350° for 20 minutes or until brown. Cool and crumble. Spread 1/2 of the mixture in a 9 x 13 pan. Pour 1/2 of the caramel topping on crumbs. Slice and place soft ice cream on top. Pour remaining caramel over ice cream. Top with remaining crumbs. Keep frozen until served.
Place ingredients in roaster. Cover. Bake for 4 hours in 275° oven. Needs no stirring.
Cream shortening and sugar; add egg and vanilla and mix well. Add dry ingredients and mix. Drop by spoon. Bake at 350° for 8 minutes. Remove from oven and press 1/2 marshmallow, cut side down, on each cookie. Bake 2 minutes longer. Cool. Top with cocoa frosting and nuts.
Dissolve red hots in boiling water. Add gelatin and dissolve. Stir in applesauce. Pour half of this mixture in 8 x 8-inch glass dish and place in refrigerator to chill. Leave other half at room temperature.
Cream egg, sugar, butter and vanilla until fine. Add flour mixture alternately with buttermilk to creamed mixture. Mix well. Chill. Then roll out on floured board adding more flour until dough rolls out easily. Cut with Christmas cookie cutters. Bake at 350° for about 8 to 10 minutes. Frost and decorate. Makes about 6 dozen.
Mix with hands, until sticks together. Makes 2 logs. Roll in some of crumbs. Wrap and keep in refrigerator.
Heat oil in deep saucepan. Add beef cubes and onions. Sprinkle with flour and cook until lightly brown. Stir	in paprika and cook 3 minutes. Add tomato puree, water, salt, sugar, pepper and bay leaf; cover and simmer 1 hour or until meat is tender. Toss hot cooked noodles with butter and serve with goulash. Makes 4 servings.
Mix candy and apples until well blended. Gently stir in Cool Whip. Refrigerate at least 1 hour. Garnish with apple slices and additional chopped Snickers. Salad is best made and served the same day.
Mix sugar and shortening. Add egg and molasses. Then blend in dry ingredients. Dough will be stiff. Take size of a walnut, roll into a ball. Roll in granulated sugar. Bake 10 to 12 minutes at 350°. Makes about 6 dozen.
Mix together all ingredients, except potatoes. In a 9 x 13-inch pan, layer potatoes and sauce until all is used up. Top with crushed corn flakes or add additional shredded cheese. Bake at 350° for 45 minutes. Serves 10 to 15.
Marinate beans and chopped onions in dressing overnight. Combine remaining ingredients in a small bowl and mix well. Refrigerate. The next day, drain green beans and combine with the sour cream sauce. Refrigerate 4 hours before serving. Serves 6.
Mix butter, sugar, eggs and vanilla. Add dry ingredients and mix well. Bake in greased 9 x 13-inch pan at 350° for 35 to 40 minutes.
Mix all ingredients together (add blueberries last). Bake at 350° for 45 minutes to 1 hour. Use Bundt pan or muffin tins.
Have oven heating to 350° (325° for glass dish). In a medium bowl, combine flour and sugar; cut in butter until crumbly (also easily done in food processor). Press firmly into an ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Saute chopped onion in butter. Then combine all ingredients, including sauteed onion. Place in a greased 9 x 13-inch pan. Bake at 350° for 10 minutes or until bubbles.
Mix ingredients together well. Preheat oven to 375°. Bake 45 minutes to 1 hour in a 9 x 13 x 2-inch pan.
Sear roast. (Place meat on hot frypan and quickly turn as meat browns immediately.) Place roast on rack in roasting pan. Sprinkle with salt, pepper and 1/4 teaspoon garlic powder. Roast in preheated 325° oven for 25 minutes per pound until center of roast is 160°. Serve with potatoes, peas and homemade gravy.
Melt butter. Add soups and broth. Put rice and part of soup mix in 9 x 13 pan. Add chicken. Pour rest of mix over top. Bake, uncovered, at 325° for 3 hours.
Crumble beef in 2-quart casserole. Microwave 5 minutes on Full power. Drain fat. Mix in sauce, macaroni and water. Microwave, covered, for 13 minutes on High, stirring once. Sprinkle cheese on top. Let stand, covered, for 5 minutes before serving.
Fry crumbled meat and drain. Saute vegetables in oil until tender-crisp. Add soup, tomatoes and beef. Mix well and season as desired. Layer in casserole dish with chips, topping with crushed chips and Cheddar cheese. Bake at 350° for 30 minutes.
Combine beets and onions. Mix water, salt, vinegar, sugar, cloves and cinnamon together in a saucepan. Simmer for 10 minutes; add beets and onions and heat thoroughly. Serves 6 to 8.
Boil eggplant in skin in salty water until tender. Drain and peel and take out core; mash. Add egg, butter, Worcestershire sauce, cheese, milk, onion, salt and pepper. Mix well. Place in casserole dish and cover with crushed crackers. Dot with butter. Bake 30 minutes at 350°.
Crumble sausage and hamburger. Add chopped onion, celery, salt, sage and parsley. Saute in large skillet or roaster until all are well cooked. Add rice, mushrooms and chicken broth. Add enough water to steam rice until well done. Cook on low heat; stir occasionally and add more poultry seasoning to your taste. This will serve 12 to 15.
Remove any tough stems from greens; wash and drain to thoroughly remove sand and chop coarsely. In Dutch oven over medium heat, heat oil; add onion and celery and cook 5 minutes or until tender, stirring occasionally. Stir in greens; cover and cook 10 minutes until greens are wilted, stirring occasionally. Add bacon, vinegar, red pepper flakes and salt; cover and cook 5 minutes. Add 2 cups water; reduce heat and simmer 1 1/2 hours, adding more water if necessary.
Combine all ingredients except rolls. Divide rolls into 4 sets of 2 rolls each. Press seams together of 2 rolls to form a square. Spoon 1/4 of chicken mixture onto the middle of the square. Fold corners up to make the "hut". Place seam side down on foil covered cookie sheet. Bake according to crescent roll package directions. Makes 4 servings.
Cream butter and sugar. Add egg and beat well. Add cinnamon and rum flavoring and beat well into sweet potatoes. Add the orange juice, pecans and raisins. Bake in a 350° oven for 30 to 40 minutes in a buttered 2-quart casserole. Cover top completely with the marshmallows and allow them to melt slightly before serving.
Peel and cut potatoes and onion. Put in pot and let cook a little before adding all other ingredients. Add tomato soup last, after everything else has cooked for a while. Do not have to cook very long. As soon as potatoes and onion are done, you only have to cook just to thicken.
Slice zucchini. Boil until tender and drain. Pour into pan and mash slightly. Add butter to hot zucchini. Add remaining ingredients, except cheese. Mix. Put in buttered dish. Top with cheese. Bake at 350° for 20 minutes covered and 15 minutes uncovered.
Fry sausages; drain. Place in a 9 x 9-inch baking pan. Combine milk, eggs, flour, butter and salt in a blender. Process one minute or until smooth. Pour over sausages. Bake at 375° for 30 minutes or until topping is puffed and golden brown. Yields 6 servings.
Mix cocoa and sugar. In separate bowl, combine eggs, milk, vanilla and butter. Add cocoa and sugar. Mix well. Pour into a 9-inch pie shell. Bake at 350° for 45 minutes.
Cream the butter and sugar, add the beaten eggs. Sift dry ingredients together and then add to the butter mixture. Add raisins and nuts. Form into long rolls about 2 1/2 inches in diameter. Slice the cookies to the desired thickness and place on an ungreased cookie sheet. Bake in a 350° oven for 10-15 minutes.
Mix and spread in a 9 x 13-inch pan. Refrigerate overnight. Cut in squares. Dip in chocolate melted with paraffin. Store in refrigerator.
Cook according to directions on grits box 1 cup grits. When grits are thick, add garlic cheese, cut into small pieces and 1 stick oleo. Break into a 1 cup measuring cup the 2 eggs; beat with fork. Add milk to fill cup. Add this to grits; mix well. Pour into buttered casserole dish. Bake 1 hour at 350°. Let set for 15 minutes before serving.
Brown sausage and onion. Drain well. In 2-quart casserole dish, combine soup, mushrooms, water, rice, salt and pepper. Add sausage and onion. Cover and bake at 350° for 1 hour. Uncover and bake until all liquid is absorbed (approximately 5 to 10 minutes). Serves 4 to 6.
Heat oven to 325°. Grease and flour a 9 x 5-inch or 8 x 4-inch pan. In a large bowl, blend all ingredients. Beat 3 minutes at medium speed. Bake at 325° for 60 to 70 minutes.
Cook noodles according to instructions on package. Beat together eggs, cream cheese, 6 tablespoons sugar, butter, cottage cheese and milk. Add cinnamon. Mix cooked noodles into the mixture and toss well. Pour into a 9 x 13-inch baking pan.
Put eggs in a measuring cup and finish filling cup with milk. Salt. Bake 30 minutes at 350°.
Mix corn, onion, bell pepper, salt, pepper, mayonnaise and cucumber. Refrigerate 2 to 3 hours. Just before serving, add tomatoes.
Mix flour, sugar, baking powder and egg. Pour mixture over apples. Add butter and cinnamon. Bake 40 minutes at 350°.
Empty juice and syrup into bowl. Mix. Add sherbet and ice. Pour ginger ale over this. Add orange soda. Stir. Allow most of the ice to melt prior to serving.
Cut ends off zucchini, but do not pare. Cook in boiling water for 5 to 7 minutes; drain. Cut in half lengthwise. With tip of spoon, carefully scoop out centers, leaving 1/4-inch shell. Dice scooped out squash; drain excess liquid. Sprinkle squash (diced) and shells with salt. Combine eggs, corn, green onion, seasoned salt and diced squash. Spoon lightly into zucchini shells. Bake, uncovered, in 350° oven for 25 minutes. Sprinkle cheese over tops. Bake 4 or 5 minutes more. Serves 6.
Preheat oven to 350°. Place cornmeal and melted butter in a bowl, adding boiling water slowly. Beat until smooth. Add milk and eggs; mix well. Pour into hot 8-inch square baking pan and bake at 350° for 30 to 40 minutes.
Put in your blender and blend until well mixed. Store in the refrigerator. Serve on your tossed salads.
Beat egg whites until foamy. Gradually add cream of tartar and sugar; beat until mixture is stiff and glossy. Pour into a pie plate and bake in a 275° oven for 20 minutes, then in a 300° oven for 40 minutes.
Mix shortening, sugar, eggs and vanilla. Mix the baking soda in the buttermilk until it fizzes. Mix flour, baking soda, salt and cocoa. Add to shortening mixture alternately with buttermilk. Add water last. Bake at 350° for 30 to 45 minutes.
Fry bacon until crisp. Let cool. Then crumble. Chop pepper, onion and tomato. Fry okra the way you prefer; drain. Mix okra, bacon, pepper, onion and tomato in bowl and serve while warm.
For 2 cups of love add 1 pint of faith with gentleness; separate peace from strife and add 1 cup of peace to faith and the love mixture.
Bring sugar, cider vinegar and oil to boil over medium heat. Cook for 5 minutes, stirring often, then cool for 30 minutes and set aside. Finely chop green pepper, onion and celery. Add pimento, drained peas, green beans and Shoepeg corn. Add salt and pepper. Pour cooled ingredients over vegetable mixture. Mix well. Chill 8 hours before serving.
Cream together butter and sugar until smooth. Beat in eggs, honey and vanilla until fluffy. In small bowl, stir flour, baking soda, cinnamon, cloves and nutmeg together. Blend the flour mixture, half at a time, into the batter mixture. Stir in the raisins, fruit and nuts. Bake at 300° for 15 to 20 minutes. Makes 60 cookies.
Combine first 6 ingredients and pour into greased casserole dish. Mix brown sugar, flour, 1/2 stick oleo and nuts. Pour over potato mixture. Bake, uncovered, at 350° for approximately 40 to 45 minutes, or until lightly browned. It's best if you allow it to set a little while before serving.
Mix beef, egg, oats and soup mix together until well blended. Form balls and brown in skillet. Pour off excess grease and drain meatballs.
Mix all ingredients by hand. Bake at 325° for 25 minutes. Line greased pan with Crisco and brown paper bag or wax paper.
Scoop out bread and cut or tear pieces to use as dippers. Mix all other ingredients and pour into bread bowl. Bake at 350° until dip is warm and cheese is melted. Serve with Frito scoops, crackers, celery or other vegetables and bread pieces.
Cream margarine and 1/2 cup brown sugar and 1/2 cup sugar. Add water, vanilla, flour, salt, baking soda and egg yolks. Mix and put in bottom of greased 9 x 13-inch pan. Sprinkle on chocolate chips. Beat egg whites until stiff; stir in 1 cup brown sugar. Spread over batter. Bake at 375° for 25 minutes. Cover with foil if top darkens while baking.
Melt oleo. Stir in eggs, sugar, vanilla, lemon juice and coconut. Bake in uncooked pie shell at 350° for 35 to 40 minutes, until set.
Place fish in cold water and lemon juice for a few minutes. Place fish in a baking dish. Pour sauce (recipe to follow) over fish coating very well. Bake at 500° for 10 minutes or until flaky.
Mix flour, margarine and pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix 1 cup of topping, powdered sugar and cream cheese. Mix until well blended and spread over cooled crust.
Combine sour cream and Italian dressing. Mix thoroughly. Add beans, tomato and onion. Mix well. Chill 3 to 4 hours. Serve in lettuce cup if desired. Makes about 2 servings. Can be doubled or multiplied to any amount you need. Leftovers keep well in the refrigerator.
Preheat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, soda and cinnamon. Add to margarine mixture, mixing well. Stir in oats and raisins. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Yields 5 1/2 dozen cookies. Calories: 74 calories per cookie.
Chill evaporated milk in refrigerator tray until ice crystals form around edges of ice tray (15 to 20 minutes). Pour into a bowl. Whip until stiff (about 1 minute). Add lemon juice. Whip very stiff (2 minutes).
Thoroughly sift all ingredients together. The more you sift it, the better it is. Add 4 to 5 teaspoons as desired with water. Use with hot water only.
Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate chips and vanilla; mix well. Refrigerate approximately 1 hour.
Pour milk in bowl, add pudding and mix with mixer; place in refrigerator. Line 13 x 9-inch pan with graham crackers. When pudding has set, add Cool Whip. Pour half over graham crackers and then cover with graham crackers again. Now pour the rest of pudding mixture and add more graham crackers. Follow directions on hot fudge for microwave and pour over top graham crackers. Place in refrigerator until needed. You can also use any fruit topping.
Mix first 7 ingredients together. Then add sour cream. In a small bowl, mix 1/4 cup sugar, nuts and cinnamon. Grease and flour tube cake pan. Spread 1/2 batter mixture. Top with 1/2 crumb mixture. Spread other 1/2 of batter. Top with remaining crumb mixture. Bake at 375° for 50 minutes.
Beat together butter, peanut butter, sugar, egg and vanilla until creamy. Sift together flour and salt; add with oats to creamed mixture. Mix well. Shape to form 1-inch balls. Place on ungreased cookie sheet. Flatten, using a fork. Bake in preheated moderate oven at 350° for 12 to 15 minutes.
Skin chicken. Sprinkle salt over chicken (set aside). Heat oil in a large, nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until browned. Arrange chicken in a 13 x 9-inch baking dish; set aside.
Cook macaroni with salt in 3 quarts of water. Drain, when done, and combine all ingredients. Put into a casserole dish. Bake at 350° for 2 minutes. Serves 4.
Cube and cook potatoes; drain. Cube Velveeta cheese. Combine potatoes, cheese, onion, mayonnaise and salt in casserole baking dish. Spread evenly in dish. Top with olives and bacon, alternating in rows. Bake at 350° for 45 minutes.
Brown hamburger and onion. Drain. Return to skillet. Add brown gravy mix, soy sauce, onion soup mix and carrots. Add equal amounts of rice and water. Cover and cook until rice is tender. Sauce should be thickened. Great dish for in a hurry!
Beat eggs in bowl until foamy. Stir in milk, flour and salt. Melt 1 tablespoon butter in oven. Pour batter in round cake pan. Bake in oven 20 minutes at 425°. Squeeze 1 orange for juice. Add 1/2 cup brown sugar. Boil 6 minutes on stove. Add orange sections. Pour over top of pancake. Enjoy. Bake at 425° for 20 minutes.
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15 x 10 x 2-inch baking pan. Bake at 350° for 25 minutes.
Heat one cup of the drained pear juice to boiling, add the jello, stirring until it is dissolved. Stir in the softened cream cheese, Kool Whip and pears which have been mashed. Mix well. Stir in the walnuts. Refrigerate until gelled.
Put pasta on to boil, using package directions. While it is boiling, place broccoli and onion in water in a large skillet.
Mix all ingredients, dry. Add 1 to 2 teaspoons of dry mix to 1 cup of hot water. Store remaining dry tea in an airtight container.
Heat oven to 375°. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in a large bowl with electric mixer on medium speed or mix with wooden spoon. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in M&M's, peanuts and raisins. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 9 to 10 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 5 dozen.
Mix the first 5 ingredients, plus nuts. Mix sugar, oil, zucchini and beaten eggs. Add flour mixture to egg mixture; blend well. Divide batter into 3 greased and floured loaf pans. Bake at 350° for 1 hour. Remove from pan at once and cool. Good to wrap in aluminum foil and freeze.
Mix Part 1 together. Bake at 350° for 1 hour. (Bake first 1/2 hour without sauce.)
Beat eggs. Add all other ingredients. Add buttermilk last. Bake in unbaked shell 35 minutes at 375°.
Wash chickens; pat dry. Place skin side down on rack in broiler pan. Mix remaining ingredients in a small bowl. Brush generously over chickens. Broil, turning every 10 minutes and brushing with more lime mixture, 40 minutes or until the chickens are tender and richly browned. Makes 6 servings.
Mix shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in the flour, salt and cinnamon. Drop 1 teaspoon of dough onto ungreased baking sheet. Place 1/2 teaspoon filling on top of dough, then cover with another 1/2 teaspoon of dough.
Boil 1/2 gallon water and 1 cup pickling salt.	Pour over cucumbers in jug. Pack cucumbers down well in jug. Let set for 7 days.
In a greased casserole, mix chopped cooked chicken and cooked wild rice. Add green pepper, mushrooms, mushroom soup, milk, salt and pepper. Cover. Bake at 350° for 30 minutes. Serve hot. Serves 6.
Put the first 5 ingredients in large bowl, then pour 2 1/4 cups boiling water over and let stand 15 minutes while mixing the remaining ingredients. Mix with first mixture. Have 3 (3 x 9 x 5-inch) loaf pans ready, greased and lined with waxed paper. Bake 1 hour and 15 minutes at 350°. Peel off waxed paper at once. Let cool, then store in freezer. Best made 2 months before use. Avoid holiday rush!
Mix graham cracker crumbs, oleo and 1/2 cup powdered sugar. Pat into a 9 x 13-inch pan.
Wash carrots; scrape and cut in half diagonally. Parboil carrots for 15 minutes. Place carrots in a buttered casserole dish. Combine remaining ingredients in saucepan and heat until cornstarch is dissolved and sauce is slightly thickened. Pour over carrots and dot with butter. Bake 20 minutes; uncover and bake a few minutes longer until some of the liquid has evaporated. Serves 6.
Beat eggs; add vinegar and sugar. Place over medium heat. Stir until thickened. Add hot to shredded cabbage. Place in refrigerator. Serve cold.
Drain artichoke hearts; place them in bottom of baking dish. Shred into small pieces. Mix mayonnaise and cheese and spread on top of artichokes. Place in oven at 350° until cheese is bubbly.
In large sauce pan place prunes, raisins, orange slices, lemon slices, tapioca, sugar and cinnamon stick. Add water to cover fruit; stir to combine. Place in refrigerator overnight. Before cooking add diced apple and 1 c. more water. Place over moderate heat (250°); bring to a boil. Simmer; stirring occationally until apples are tender (about 20-25 minutes). Note: Soup should be thick. May be served hot or cold, but is traditionally served hot on Christmas. Makes about 3 quarts. P.S. Cook sago over boiling water 1 hour before adding to rest as it takes longer to soften.
Combine all ingredients and let stand for 15 minutes. Form into balls the size of a walnut or patties. Fry until brown. Best if served immediately, but are fine reheated later. Can be put in a dish with gravy and reheated if desired. (I usually double the amount, they are so good!)
Preheat oven to 350°. With a rolling pin, roll pizza dough into a large square (make sure you don't roll dough too thin). Add cold cuts and green pepper strips one layer at a time on top of dough, covering dough entirely. Without losing any of the cold cuts, start to roll the dough. Once closed, dampen the top with water. Pinch the sides closed and lightly dampen them. Bake for 45 minutes or until light brown. Let cool for 10 minutes. cut into 1/4-inch slices.
In medium mixing bowl, combine beef, 1 tablespoon green onions, garlic and pepper. Cut green peppers in half; scoop out seed and fill with veal mixture. Place green peppers in a preheated skillet, meat side down. Brown meat, then turn peppers over; dissolve tomato soup in water. Add remaining green onions and pour over peppers. Cover and cook for 1/2 hour medium heat. Remove green peppers. Place bean sprouts in soup mixture and cook for 5 minutes.
Mix 1/4 cup cold water in gelatin. In another pan, mix 3/4 cup cold water with cornstarch in pan and stir. Add boiling water and stir in diluted gelatin. Color with fruit drink powder or fruit juice. Cool in refrigerator before using. Store in plastic jars.
Prepare pie shell; fill with peaches. Beat eggs well in bowl; add sugar, flour and shortening. Pour over peaches. It will form its own top crust in baking. Bake at 400° for 15 minutes. Lower oven to 325°, cook 40 minutes. Let cool to room temperature. Slice and serve. Yields 6 to 8 servings.
Drain juice from clams. Pour over vegetables. Add enough water to cover; simmer over medium heat until potatoes are tender, about 20 minutes.
Beat eggs and add sugar, Eagle Brand milk and evaporated milk. Soak gelatine in cool water, then heat to melt. Add to other mixture when cool. Add vanilla. Put in freezer container and fill to 2/3 full with whole milk.
In a heavy kettle, soak beans overnight. Drain beans. Cover with 2 quarts water. Scrub and score ham hocks. Add to kettle. Cut up or dice all vegetables; add all at once. Add rice. Season to taste. Cook until beans are done; stir often. Add more water as needed. Remove ham hocks; cut apart. Add any ham to soup.