HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar. Beat again. Then add flour, baking powder, salt, apples and nuts. Bake 30 minutes in 9-inch pie tin at 350°. Serve with whipped cream or Cool Whip.
Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake until it tests done, 50 to 60 minutes at 350°. Serve warm or cold.
Mix all of the above ingredients together in a large bowl. Use 2 heaping teaspoons to one cup boiling water. Stor in a covered container. Makes a nice gift for a friend!
Brown beef, bacon and onion. Mix remaining ingredients together; add to meat mixture. Bake at 350° for 1 hour; simmer over low heat for 30 minutes or cook in slow cooker for 2 to 3 hours on low.
Use a large pan and cook on high heat until ingredients boil. Remove from heat and stir in popcorn.
Boil peppers in enough water to cover them until soft. Mash or press through colander. Add all other ingredients. Pack into clean hot jars, partly seal and process in water for 20 minutes.
Add all ingredients together in a large mixing bowl. Mix for 4 minutes. Turn into a greased 8 1/2 x 4 1/2-inch pan. Bake 1 hour at 350°.
Mix like pie crust. Pat in bottom of dish. Bake at 350° for 10 to 15 minutes. Cool.
Boil sugar, syrup and peanut butter. Pour over cereal. Press into 9 X 13 pan. Pour melted chocolate chips over top.
Heat oil in a medium-size skillet over medium heat. Add onion, zucchini, basil and thyme. Cook, covered, for 8 minutes, stirring occasionally. Stir in tomatoes, chickpeas and black pepper. Cover and simmer 5 minutes or until zucchini is just tender. Refrigerate for up to 3 days.
Preheat oven to 350°. Cream shortening and sugar. Beat in egg, milk and orange flavoring. Stir in flour. Add cornflakes and pecans, mixing well. Drop from a a tablespoon onto a greased cookie sheet, 2 inches apart. Bake 8 to 10 minutes. Let stand 1 minute to cool. Makes 5 dozen.
Put pineapple, undrained and lemon pudding mix into a bowl. Stir well. Fold in Cool Whip. Pour into crust and chill.
Combine all these ingredients except 2 cans of tomato sauce and brown sugar. Put in Pyrex oblong casserole dish sprayed with Pam. Sprinkle brown sugar and top with 2 cans of tomato sauce. Bake with foil on top at 350° for 1 hour, then take foil off to brown.
On a luncheon plate (medium size), spread cream cheese. Spread shrimp on that. Spread shrimp cocktail sauce on that. Delicious spread on crackers, especially Bretons.
Have ingredients at room temperature. Roll into ball or log, then roll in mixture of pecans, chili powder and paprika. Yields 1 cheese ball.
Spread 1 waffle with cottage cheese; top with second waffle. Spread with cottage cheese. Top with fruit. Serve with maple syrup, if desired. Makes 1 serving.
Mix softened oleo with graham cracker crumbs and press into a 9 x 13-inch pan. Mix partially softened ice cream, peanut butter and Cool Whip together; pour into crust. Freeze well. Cut into serving pieces and serve.
Place in layers in the order given in a greased casserole dish. Bake 1 hour and 15 minutes at 350°. Cover with foil while baking. Remove cover last 15 minutes and dot with cheese. Serves 12.
Layer ingredients as given in a 3-quart casserole dish. Cover and bake in a 350° oven for 50 minutes.
Heat oven to 350°. Grease 9 x 13-inch pan.
Crush oregano, parsley, garlic and salt together. Add lemon juice and 1 tablespoon oil; mix well. Brush on both sides of pork chops; let stand 10 minutes. Brown chops in remaining oil in skillet, then remove chops. Add onion and tomatoes to skillet; cook until onion is soft. Add raw rice; stir until well coated with oil. Pour tomato sauce over all. Return chops to skillet. Cover; simmer for 20 to 25 minutes. Serves 3 to 4.
Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350° for 1 hour. Cool. Skin, debone and slice. Cook broccoli in water with salt and onion. Drain. Layer chicken, then broccoli, then rice in buttered casserole dish. Pour Cheese Sauce over entire dish. Add more grated Parmesan on top if desired. Bake, uncovered, at 350° for 30 minutes or until bubbly. Makes 4 to 6 servings.
Mix all ingredients in medium bowl. Keep until ready to serve. Serve with your favorite raw vegetables, chips or crackers.
Combine cheeses, pineapple, green pepper, onion and seasonings. Mix well. Chill (overnight is best). Form into a ball and roll in a mixture of pecans and parsley. Yields about 15 servings.
Combine cheese and soup. Separate dough into 10 triangles. Cut in 1/2 diagonally. Fill and fold. Brush with oil and sprinkle with dill. Bake at 375° for 13 minutes.
Dissolve soda in pumpkin. Set aside. Cream shortening and sugar. Add eggs, beating well. Add pumpkin. Mix well. Add dry ingredients, mixing well. Add nuts and raisins. Bake at 350° for 15 minutes.
Chill cream. Wash and grate cucumbers; sprinkle with salt and sugar. Add vinegar; allow to stand for 10 minutes. Add sweet cream; mix. Add pepper if desired. Chill for 15 minutes. Yields 5 servings.
Mix together all ingredients. Heat 15x20 air cookie sheet for 3 minutes at 360°. Roll out dough on hot cookie sheet. Score with 2 1/2x3 card.	Bake until barely brown. Yield 25 pieces.
1st Layer: Slice 1 tube Pillsbury sugar cookie dough thin and press on pizza pan. Bake 10 to 12 minutes. Cool.
Chop cauliflower, celery, green pepper and green onions. Blend tofu, salad dressing, apple cider vinegar, mustard and sweetener together. Mix well. Season to taste with salt, pepper, dill, celery seed, etc.
Clean and slice mushrooms, then combine all the ingredients in a crock-pot; simmer for 4 to 6 hours.
Combine potatoes, garlic, shallots and oil; toss to coat. Spread on a full sheet pan and roast in a 425° oven for 40 to 45 minutes; stir occasionally. Remove from heat. Toss hot roasted potato mixture in dressing with rosemary, thyme and pepper. Serve warm.
Saute onions and green pepper in butter. Put in bottom of pie shell. Mix other ingredients and pour in shell. Bake at 350° for 35 to 40 minutes.
Grind enough green tomatoes to make 1 pint without juice. Grind peppers. Mix the tomatoes, peppers and salt together. After a few minutes drain off juice. Put in kettle with 1/2 cup water and boil until tender. Add 1/2 dozen ground sweet pickles to the tomatoes and peppers. Keep hot until the following dressing is prepared.
Cook linguine according to package directions. Add squash during last 5 minutes. Meanwhile, drain pasta and squash. Transfer immediately to bowl with tomato mixture. Toss with Parmesan cheese. Makes 4 servings. Nutrient value per serving: 348 calories, 12 g. protein, 10 g. fat, 55 g. carbonhydrates, 384 mg. sodium, 4 mg. cholesterol.
Mix together and pat in bottom of 9 x 13 x 2-inch pan.
Place onion rings in the unbaked pie shell. Mix eggs and milk; pour over the onion rings. Sprinkle Cheddar cheese on top. Bake at 350° for 45 to 50 minutes, until brown.
Cook and drain cabbage. Mix all ingredients together with cabbage except butter and crackers. Pour into buttered casserole dish. Mix crushed Ritz crackers with butter. Put on top of casserole. Bake at 350° for 30 minutes.
Saute onions and meat in shortening until meat is browned. Add water; cover and simmer 1 to 2 hours until meat is tender. Add potatoes, carrots, celery, tomatoes, bay leaves, salt, pepper, bouillon and garlic. Add enough water to cover vegetables. Simmer about 1 hour or until vegetables are done.
In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, anchovies (optional), capers and olive oil. Salt and pepper the chicken inside and out. Toss the ingredients in the bowl together gently, and use to stuff the chicken. Don't stuff too tightly. Bake at 375° for 70 to 80 minutes. Quarter, and serve the bird with the dressing.
Mix all ingredients; form into thick patties. Cook on barbecue grill, 4 inches from coals or broil in oven for 10 minutes on each side (less for rare burgers). Serve immediately in hot burger buns. Yields 8 to 10 servings.
In a skillet, melt oleo over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the cracker crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Cook green beans in boiling water 10 minutes. Meanwhile, saute onions and mushrooms until onions are soft. Season with garlic salt. Drain beans well. Add onion and mushroom mixture.
Do not overcook potatoes. In large bowl mix mayonnaise, vinegar, salt, sugar, pepper and mustard until smooth.	Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups.
Brown ground beef. Add onion. Add tomato sauce or stewed tomatoes, garlic powder, sugar, salt, pepper, oregano and parsley flakes. Combine cottage cheese with cooked rice. Grease 2-quart casserole. Layer 1/3 rice mixture, 1/3 meat mixture and 1/3 cheese mixture until used up. Sprinkle with 1/2 cup shredded cheese. Serves 6.
In a large pot, toss leeks (and onions, if used) in butter until soft. Add chicken stock and potatoes. Bring to a boil and then simmer for approximately 15 minutes (with lid on). Check frequently and if necessary, skim froth off with a spoon. Season as desired. Add water as necessary. Serve with warm, crusty bread.
Mix cake according to package directions in a 13 x 9-inch pan. When cake is done, take a drinking straw and punch holes in the top of the cake while it is still hot and let cool. Pour the can of crushed pineapple and juice all over the top of the cake.
Dissolve jello in boiling water. When cool, add undrained strawberries and diced bananas. When cooled to room temperature, turn 1/3 mixture into container and chill until firm. Spread with Cool Whip and place remaining mixture on top. Chill until firm, then serve.
Mix dressing and water together (dressing and water may be kept in container in refrigerator to be used again and again). Pour over chicken. Bake at 350° 1 hour or until chicken is done.
Combine meat, onion, gravy and seasonings. Place in buttered casserole dish and cover with mashed potatoes. Brush with beaten egg. Bake at 350° for 30 to 40 minutes or until potatoes are slightly browned.
Drain salmon, remove skin and bones and flake well. Add all other ingredients except pecans and parsley. Blend well and shape into log. Chill until firm. Serve with crackers.
In 4-quart saucepan, heat grape juice, apple cider, cinnamon sticks, allspice and cloves, just to boiling, over high heat. Reduce heat to low, cover and simmer 5 minutes.
Cream margarine. Add beaten egg, raisins, grated carrots and vanilla essence; mix well. Sift dry ingredients and add to first mixture. Stir in grape juice last and mix well. Pour into greased, floured pan and bake at 350° for 40 to 45 minutes or until done.
Mix together flour, sugar, cocoa, baking soda and salt. Then add Miracle Whip, water and vanilla, mix well. Pour into 9x13 pan or 2 layer pans. Bake at 350 for 30 minutes.
This is a recipe for all of you kids out there, whose parents leave you on a Saturday morning with no food in sight. Here's a quick and easy warm breakfast you can make yourself.
Combine flour and seasoning and pound mixture thoroughly into both sides of beef. Cut into serving pieces. Heat skillet and add fat. Brown steaks well. Mix vegetables and place over meat. Cover. Cook over low heat 1 to 1 1/2 hours until tender. Thicken remaining sauce for gravy. Serves 6.
Crush berries and measure. Stir sugar into berries, mixing thoroughly. Add pectin with water in a saucepan and bring to a boil and boil for 1 minute, stirring constantly. Stir into berries immediately and continue to stir for 3 minutes. A few sugar crystals will remain. Quickly put mixture into jars and cover with lids. Let stand at room temperature until jam is set. Wait about 24 hours and put in freezer.
Wash chicken and dry well. Combine flour, salt and pepper; mix well. Roll chicken in this mixture and coat evenly. In 5-quart Dutch oven, slowly heat oil and 2 tablespoons butter. Add chicken and saute on both sides until brown, 10 minutes. Remove and set aside. Add garlic, thyme, basil and parsley to pan. Saute herbs, stirring over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water, peel and cut in quarters or add can with liquid. Add tomato paste, sugar, Tabasco and 1 cup wine. Stir well. Place chicken in sauce; bring to boil, reduce heat and simmer, covered, for 40 minutes.
Combine oats, butter, brown sugar and salt in a very large mixing bowl. Pour hot water over this, mixing slightly. Let cool to room temperature, then stir in yeast dissolved in water. Stir in enough flour to make a very stiff batter. Knead about 5 minutes and then put this into approximately 3 dozen rolls and dip in melted butter. Set in a warm place and let rise again until double in size and then bake at 375° for 15 to 17 minutes or until light brown in color.
Peel and slice potatoes thin in greased casserole dish. Salt and pepper. Top with corn, sliced carrots and onion thin over top. Sprinkle bell pepper over crumbled, uncooked ground beef on top. Pour tomato sauce over top. Salt and pepper. Bake 45 minutes at 350°. Sprinkle cheese over top. Bake another 15 minutes.
Mix ingredients well. Chill for 1 hour. Roll into 13 x 8 rectangle. Divide into 4 parts. Spread 1/3 cup preserves on each. Roll up and seal ends. Put onto ungreased cookie sheet. Cut 3 or 4 slits on each top. Bake at 400° for 18 to 20 minutes. Spread with xxx sugar.
Wash chicken. Salt, pepper and flour as if you were going to fry. Layer chicken in baking dish. Pour soup (prepare soup according to directions on can) and soy sauce over chicken. Bake for 1 hour at 325° or until tender.
Brown beef, onion, chili powder and salt. Drain. Add rice, broccoli and soups. Mix well and put in a 2-quart casserole. Cover and bake at 375° for 20 minutes. Yield: 8 servings.
Mix all ingredients until crumbly. Spread 1/2 of mixture in a 13 x 9-inch greased cake pan. Spread 1 can cherry pie filling. Put remaining mixture on top. Sprinkle with cinnamon. Bake at 350° for 40 minutes. Serve warm with vanilla ice cream.
Drain pineapple (save juice). Mix flour, sugar and juice in saucepan. Cook until thickened. Cool. Whip eggs in a cup. Add vinegar, then add to flour mixture and cook until thickened. When cool, add Cool Whip and pineapple; mix. Add diced apples and chopped peanuts; mix well. Store in refrigerator overnight.
Beat together corn oil, sugar and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well.
In medium bowl, beat together butter and sugars until light and creamy. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually blend into butter mixture until just moistened. Press dough evenly into 12-inch pizza pan. Sprinkle with 1 tablespoon sugar. Bake in 375° oven for 15 to 20 minutes or until lightly browned. Remove and cool. Spread with pudding, leaving 1-inch all around. Arrange fruit on pudding. Makes 8 servings.
Cook chicken in water. Reserve water and remove meat from bones. Discard skin and bones. Cook macaroni in reserved water. Drain mushrooms and olives; retain liquid. Thicken liquid with 2 tablespoons of flour. Cook. Add mushrooms. Brown onions in small amount of oil. Add with tomato sauce to olive and mushroom sauce, seasoned with salt, pepper and garlic. Drain macaroni. Arrange in 9 x 13-inch baking pan in layers of macaroni mixed with the chicken, sauce and macaroni mix, remainder of sauce. Top with cheese and olives. Bake 45 minutes in 300° oven or melted.
Place apples in greased baking dish. Mix together flour, sugar, salt and egg with fork until crumbly and sprinkle over apples. Then pour over all the butter. Sprinkle with cinnamon-sugar. Bake at 350° for 30 to 40 minutes.
Combine first two ingredients, cook 15 minutes and let cool. Add soda, sugar, flour, lard and salt to raisin mixture. Mix together well, then add egg and vanilla to mixture. Bake 1 hour at 350°.
Mix cake mix, oil, eggs and milk. Pour into a 9 x 13-inch pan. Mix brown sugar, pecans and cinnamon in small bowl. Swirl into batter with a knife. Bake at 325° for 40 minutes. Cool.
Heat oven to 375°. Mix butter, brown sugar, vanilla and milk in large bowl. Using mixer, beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until blended. Stir in chocolate chips.
Melt margarine; add sugar. Stir in flour. Stir in milk. Add beaten eggs and baking powder. Stir in corn. Bake in buttered casserole for 30 to 40 minutes at 350° or until lightly brown around edges. Sprinkle with cinnamon.
Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Add lemon rind and lemonade concentrate. Gradually add sifted dry ingredients, blending well. Add salt to egg whites and beat until stiff. Gently fold them into batter. Pour mixture into a well-buttered and lightly floured square pan. Bake at 350° for 30 to 35 minutes. Do not overbake. Cool. Dust top with powdered sugar or top with lemon flavored whipped cream.
Shape crescent rolls on pizza pan. Bake according to directions. Cool. Mix next 4 ingredients and spread on baked crust. Put veggies on top of white mixture and chill overnight. Put cheese on top.
Cook macaroni; drain and rinse. Combine all ingredients. Cover and refrigerate 3 or 4 hours or overnight. Serve on lettuce head.
Brown the hamburger. Drain off the grease. Put the hamburger back on the burner on low heat. Add catsup until it looks like Sloppy Joes should look. Add some dried onion and garlic powder. (If you're trying to impress someone, you can add some oregano.) Heat until it bubbles. Serve on buns with pickles and potato chips.
Butter a 1 1/2-quart baking dish and pour in melted butter. Combine apples, sugar, lemon juice and corn syrup, mixing well. Transfer to buttered casserole. Beat egg yolks until thick. Add brown sugar and flour, beating well. Add vanilla, then fold in stiffly beaten egg whites. Cover apples with batter and bake at 350° for 40 minutes. Good with heavy cream or soft vanilla ice cream. Serves 6.
Mix well and pour over the top of cake mixture. Bake at 350° for 35 to 40 minutes. Cool and cut into squares.
Put sliced pound cake in dish layered with raspberries. Leave overnight. Put cream on top. Then put raspberries on very top. Serve with vanilla ice cream.
Melt chips and margarine. Blend in sugar, eggs, nuts and coconut. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Cook the sausage until done and lay on paper towels to remove excess fat. (Links can also be used.) Mix the other ingredients together and put in a buttered 9 x 9-inch pan and refrigerate overnight or for several hours. Bake at 350° for 45 to 50 minutes.
Mix and chill overnight. Cover ball with mixture of cream cheese softened with 2 tablespoons of milk. Great with wheat crackers.
Combine first four ingredients and add milk until consistency that batter will drop off spoon. Drop into hot shortening to fry.
In skillet, heat oil and add 1/2 chicken and cook until all brown. Add onions and peppers. Cook until tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender.
Combine all ingredients and pour into a well-buttered casserole dish. Bake in moderate (300° to 325°) oven for 20 or 30 minutes.
Add all dry ingredients in 1 bowl. Add all other ingredients in another bowl; add to dry ingredients and mix well. (Dough may be a little moist.) Roll cookie dough into small balls, then roll in either sugar or colored sugar. Place on cookie sheet; bake until half done. Place 1 kiss on top and press down a little. Finish baking until done or you see cookies are brown.
Grease 9 x 13-inch dish. Brown hamburger, drain. Simmer Ragu with hamburger and garlic powder. Cook noodles. Layer 3 times: noodles, sauce, Parmesan cheese, Mozzarella cheese (sliced). Bake about 1 hour or until hot. Put layer of Mozzarella on just before serving.
Cut bacon into small pieces. Cook until brown and crisp. Set aside. Add together milk, sugar, flour, egg, vinegar and water. Cook until thick, then add bacon and fat.
Preheat oven to 400°. Wash potatoes and prick several times with a fork. Bake 45 minutes to 1 hour. Halve lengthwise and cool until can be handled. Scoop out potatoes into bowl. Spread in a shallow 3-quart gratin dish. Increase oven temperature to 500°. Whip the cream to soft peaks and fold in Swiss cheese. Spread cream mixture over potatoes and sprinkle with Parmesan. Bake approximately 10 minutes until top is browned. Serves 6.
Saute onion and bell pepper in butter; stir in flour. Add soups slowly; add rest of ingredients. Can be kept in crock-pot on low for serving.
Place ham on rack in shallow pan. Spread preserves on top. Stud with whole cloves. Heat in oven at 325° for 15 minutes per pound. Baste with pan juices 3 to 4 times while baking. Place on platter and cut string to serve.
Shred cabbage. Combine remaining ingredients and pour over cabbage. Better if allowed to stand a while before serving.
Mix sour cream and pineapple, including juice. Add pudding mix and mix with a spoon. Pour into prepared crust and refrigerate. When set, top with Cool Whip.
Brown meat in skillet. Drain off fat. Add remainder of ingredients. Cook on low heat until meat is thoroughly cooked. Serve over hamburger buns. Makes 16 servings.
Saute onion and celery in oleo until tender. Add mashed potatoes. Stir in eggs, stuffing, parsley, salt and pepper. Turn into a greased shallow baking dish. Arrange chicken on top. Brush chicken with melted oleo; sprinkle with salt, pepper and paprika. Bake at 375° about 1 hour or until chicken is tender and browned.
*With butter or oleo, use 1/2 cup minus 2 tablespoons sour milk. With vegetable shortening, use 1/2 cup sour milk.
Brown meat and onions in large skillet. Drain off fat as it accumulates. Add all other ingredients, mixing well and simmer 20 to 30 minutes, uncovered. Place 1/2 cup hamburger mixture on bun. Makes 6 servings.
Mix water with jello. Put in cranberry sauce and stir. Add sherbet. Refrigerate overnight. Serves about 30. Easy, pretty and good!
Blend together cake mix, eggs, milk and oil for 4 minutes. Pour in greased 11 x 15-inch or 11 x 17-inch pan. Bake at least 20 minutes at 350°. Let cool.
Spread shredded lettuce on bottom of 4-quart glass dish. Layer scallions, water chestnuts and frozen peas. Spread mayonnaise over top. Mix sugar, Parmesan, salt and garlic powder. Sprinkle on top. Cover and chill up to 24 hours. Before serving, chop eggs and crumble bacon.
Mix and pour into 9 x 13-inch enamel pan; let stand and refrigerate until firm.
Slice bread not all the way through. Melt together butter, chopped onion, dry mustard, lemon juice, Lawry's seasoned salt and poppy seed.
Spread a thin layer of the chipped beef on the bottom of a casserole dish. Roll chicken breasts into rounds and arrange in single layer in casserole. Place 1/2 strip of bacon atop each breast. Mix the sour cream with the soup. Spread this sauce over the chicken breasts and cook in a 250° oven (uncovered) for 3 hours.
Sift dry ingredients together. Make a well and add liquids. Mix, but do not use a mixer. Add apples, nuts and raisins. Bake in a greased and floured pan for 45 to 55 minutes at 350°.
Bake potatoes at 400° for 1 hour or until done. Cut slice off top of each potato. Scoop out centers. Leave 1/2-inch potato around walls. Mash potatoes. Stir in corned beef and butter. Add salt and pepper. Divide mixture among potatoes; reheat.
Pan fry onions in hot fat in heavy skillet. Add hamburger. Combine meat seasonings, noodles and soup in a 3-quart casserole. Top with cheese. Bake in 350° oven for 30 minutes.
Heat oven to 350°. Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally, 1 minute. Stir in baking mix, cinnamon and raisins. Pour into greased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool. Frost with Cream Cheese Frosting. Cut into bars, 2 x 1-inch. Store in refrigerator. Makes about 5 dozen.