HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 9 ingredients. Put half the batter in a greased Bundt pan. Combine the last 3 ingredients and sprinkle half on top of the batter. Spread on the rest of the batter, then sprinkle on the rest of the topping. Bake for 45 minutes at 350°. Remove from pan after it has cooled for 10 minutes. When cooled, glaze with a thin powdered sugar glaze.
Combine all ingredients in large casserole. Bake at 300° for 3 to 4 hours. Great for Sunday dinner!
Cream butter and add powdered sugar. Cream until smooth. Add flour, salt, vanilla and nuts (mixture will be stiff). Pinch off small pieces of dough; shape into ball and place on ungreased cookie sheet. Bake in 300° oven for 12 to 15 minutes. Roll cookies in powdered sugar while still warm. Makes 4 dozen.
Blend all ingredients in blender for 4 to 5 minutes. Pour into 9-inch pie pan. Bake at 350° for 45 minutes.
Combine mayonnaise and salt; let sit 15 minutes for seasoning to melt. Add cabbage and allow to sit at least 30 minutes. (Adjust quantities to taste.)
Mix all ingredients in blender and process until smooth. Makes about one 14 ounce can.
Combine potatoes, 1/2 cup butter, onions, soup, sour cream and cheese. Stir well. Spoon into greased 2 1/2-quart casserole. Crush cereal and stir in remaining margarine. Sprinkle over potato mixture. Bake at 350° for 50 minutes. (If using fresh hash browns, cook few minutes longer. Really good reheated.)
In large skillet with cover, brown chicken strips in oil. Remove chicken and reserve. Add onion, garlic, rice and vegetables to skillet. Saute lightly; add water and bring to boil. Stir well; add chicken and lower heat to simmer. Cover and cook for about 20 minutes or until done. May add more water near end of cooking time if you prefer a more moist dish.
In large saucepot, melt peanut butter chips, 1 cup Eagle Brand milk and 2 tablespoons butter. Stir occasionally. Remove from heat and stir in nuts. Spread mixture in wax paper lined 8-inch square pan. Next, melt chocolate morsel chips, remaining milk and butter. Spread on top peanut butter mixture. Chill 2 hours. Turn out on flat surface; peel wax paper away and cut into squares.
Cream shortening; add peanut butter and cream until soft. Add the sugar (brown and white) and vanilla, creaming. Beat eggs; add flour, soda and salt. Bake 10 to 12 minutes.
In bowl, add sugar, salt and 1/2 of flour; mix well. Use the rest of flour for kneading. Cover with a dough cloth and let rise until double in size. Roll out 1/4 to 1/2-inch thick. Cut in squares. Brown ground beef, onions, salt and pepper. Cook until done. Drain off fat. Cook cabbage until color turns. Drain and add to meat mixture. Add 1 tablespoon mixture to each square and bake in a 350° oven until brown. Good to serve with a cheese sauce.
In large skillet sprayed with vegetable spray, cook onion and green pepper until onion is clear. Remove from skillet. Mix flour, salt and pepper in plastic bag. Add chops, one at a time; shake to coat meat. Brown chops in skillet. Place pineapple slice on top of each chop. Sprinkle with onion and green pepper. Combine vinegar, catsup and pineapple juice to make sauce. Pour over chops. Simmer 45 minutes or until chops are done. Calories: 179 per serving.
Beat cream cheese until smooth. Gradually stir in pineapple, 1/2 cup nuts and remaining ingredients. Shape into ball and roll in remaining nuts. Wrap in plastic wrap and refrigerate overnight or until well chilled. Makes 1 cheese ball. Serve with crackers.
Cook for a while over low heat. Also, cook pie shell for a while, about half done. Pour custard into crust; cook at 350° until knife comes out clean when inserted. Makes 2 pies.
Measure Cheerios and peanuts into large greased bowl. Mix sugar, molasses, water, vinegar and cream of tartar in saucepan. Cook over low heat, stirring occasionally, to hard ball stage (250°). (A hard ball forms when a small amount of syrup is dropped into cold water.) Remove from heat. Blend in soda; mixture becomes fluffy and porous.
Put sugar, flour, soda, salt and spices into large bowl; stir well with a fork to mix. Make a well in center; add nuts and raisins that have been soaked in 1 cup of warm water, oil, eggs, 2/3 cup water (from soaked raisins) and grated sweet potatoes. Blend well; pour into large greased and floured angel food pan. Bake at 325° for 70 minutes.
Bake this quiche in 9-inch pie pan about 20 minutes on 400° until firm or golden brown. Garnish with tomato slices, olives and sour cream.
Soak cucumbers and onions in weak salt solution 1 hour. Cook 5 minutes. Put in jars. Boil vinegar solution down until it fits in jars.
In large bowl, mix together dry ingredients. Add eggs, syrup and oil. Mix with blender. Then add boiling water and mix until well blended. Pour in greased and floured 13 x 9-inch pan. Bake at 350° for about 40 to 45 minutes. Do not overbake.
Split English muffins. Combine remaining ingredients and spread on muffins. Put under the boiler and cook until bubbly brown and hot. This will feed 3 to 6, depending on circumstances such as consumer's size, appetite and greed.
Cook limas until almost tender. Drain. Brown meat in skillet. Add celery, peppers and onions. Cook until well done. Stir in limas, pork and beans, tomato paste, water, chili powder and salt. Pour into a 2-quart casserole dish. Bake at 350° for 30 minutes. Garnish with border of chips.
Bring 4 to 6 quarts of water to a rapid boil. If desired, add up to 2 teaspoons salt. Cook noodles 12 minutes or until tender.
Grate and salt zucchini. Set aside for 1/2 hour. Mix eggs, flour, baking powder and milk if using frozen squash. Add cheese. Saute onion in bacon grease after frying bacon (pour off some of grease). Mix all and pour into greased 9-inch pie plate. Sprinkle with cheese and bake at 350° for 30 minutes (no pie crust is needed).
Take meat off bones; fix layer of chicken. Mix cream of chicken soup and broth and bring to boil. Pour over chicken, then put Veg-All over chicken. Make crust using rest of ingredients; mix and pour over chicken. Bake at 425° for 25 to 30 minutes.
Melt margarine in saucepan. Add rest of ingredients. Simmer 30 minutes. Great for all meats and poultry.
Sift all dry ingredients 3 times. In mixing bowl, add milk, stirring to make a smooth batter. Add egg, stirring well. Add bacon drippings; stir well. Bake in well-greased pie pan or well-greased muffin pans at 400° for 25 minutes.
Heat milk, cream cheese and soup. Pour over potatoes in a 9 X 13 pan, mixing slightly. Cover with cheese. Bake for 1 hour at 350°.
Cut bacon in 1/2-inch pieces. Cook bacon in saucepan until golden brown. Pour fat through strainer over measuring cup and add vegetable oil if needed to make 1/4 cup. Drain bacon on paper towel. Heat oven to 400°. Grease muffin cups. Mix flour, sugar, baking powder, salt and pepper in large bowl. Whisk egg, milk and bacon fat in small bowl until egg is well broken up. Add bacon and pour over dry ingredients. Fold with rubber spatula until dry ingredients are moistened. Scoop into pan. Bake 15 to 20 minutes. Let cool in pan 5 minutes. Turn onto rack.
Cook chicken until meat falls apart. Crunch up Doritos nachos and put on bottom of casserole dish. Cut up meat and put on top of nachos. Mix soups and Ro-Tel together and cook until warm. Pour over chicken, put slices of Velveeta cheese on top. Bake 25 minutes on 350°.
Cook macaroni; drain. Cook ground sausage; drain. Grate cheese. Preheat oven to 450°. Layer macaroni, sauce, sausage, olives, mushrooms and cheese. Layer all ingredients until casserole pan is full. Top with cheese and bake for 20 to 30 minutes or until cheese is golden brown.
Mix well and chill. Add 2 quarts of ginger ale before serving. Makes 24 (6 ounce) servings.
Dissolve cinnamon candies in 2 cups boiling water. Add jello; mix well. Add applesauce. Pour into mold.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture.
Cook spinach according to directions on the package; drain well. Saute onions in the margarine. Drain and quarter artichoke hearts. Mix all ingredients together. Pour in a 2-quart casserole dish and sprinkle with additional Parmesan cheese. Bake at 350° for 20 to 25 minutes. Yields 6 servings.
Spread both pieces of bread with margarine. Mix olives with garlic. Spread on bread. Sprinkle salt, pepper, oregano and cheese on bread. Put bread back together. Wrap in foil and bake at 350° for 15 to 20 minutes. Serves 2 to 4.
Sift together first 4 ingredients. Cream and fluff butter and sugar together. Add eggs, milk and vanilla to sugar and butter; mix well. Blend in dry ingredients and mix thoroughly. Drain and chop up cherries; add to mixture. Also, add nuts and raisins at this time.
Cook until mixture becomes thick and bubbly. Then pour into bowl with bananas and vanilla wafers.
Dissolve yeast in water. Combine milk, sugar, salt, honey or molasses and shortening. When cool, add yeast mixture and whole wheat flour. Beat well. Add white flour to make a stiff dough. Knead until smooth and satiny. Place in a greased bowl and let rise. After dough has doubled in bulk, punch it down and let rise again. Make it into one loaf. Let rise until double. Bake at 400° for 30 to 35 minutes. Remove. Brush with melted butter and after it has cooled, wrap in aluminum foil. It will freeze well.
Cook cake according to directions. Cube cake. Layer 1/2 cubes in bottom of punch bowl. Top with 1 can of cherry pie filling, 2 boxes of prepared pudding, 1/2 of pineapple, 1/2 of bananas and 1/2 of Cool Whip. Repeat procedure.
Beat eggs until light and thick. Add sugar. Beat with electric mixer 2 1/2 minutes. Fold sifted dry ingredients into egg and sugar mixture. Melt butter in hot milk and add all at once. The folding in of the dry ingredients and milk should take 1 minute. Bake at 350° for 35 minutes or until done. I bake mine in a greased and floured angel food cake pan.
Mix all ingredients together and roll out thick. May be dropped by spoonfuls (use less flour). Bake at 350° for 12 to 15 minutes.
Have muffin pan very hot and sprayed with nonfat cooking spray. Bake at 425° until brown, approximately 30 minutes. Yields 12 biscuits.
Heat tomato juice and onion. Pour over Jell-O. Add celery, olives and vinegar. Chill. Good with most any meat; also for luncheon.
Wash and cut cabbage into uniform pieces. Cover tightly with plastic wrap and microwave for 8 to 10 minutes on High. Remove from microwave and add seasonings. Salt and pepper to taste.
Cook turkey in 4 quarts of water for 1 hour or longer. Season water with a little salt and pepper. Remove carcass from broth and pick meat from bones. Set broth and meat aside. Heat butter in Dutch oven. Add flour and cook over medium heat. Stir constantly for 5 minutes (makes a roux that is very light in color). Stir in chopped onion, diced carrots and celery. Cook over medium heat for 10 minutes, stirring often. Add 3 quarts of chicken broth (add water, if necessary, to make 3 quarts). Add turkey, rice, salt, and pepper. Bring to a boil, reduce heat and simmer 20 minutes or until rice is tender. Add half and half. Cook until soup is thoroughly heated. Yield: 4 1/2 quarts.
Night before, place potato, corn meal, soda, salt and sugar in a Pyrex dish. Pour boiling water over first 5 ingredients. Stir. Cover and put in oven with light on for 10 to 12 hours, until light and foamy.
Brown ground beef, onions and green pepper in large frying pan. Pour off drippings. Sprinkle chili powder, salt and pepper over meat. Add tomatoes and rice. Bring to a boil. Reduce heat, cover tightly and cook until rice is done, 25 to 30 minutes. Serves 4 to 6.
Put first 5 ingredients in large mixing bowl. Mix in last 4 ingredients. Bake for 45 minutes at 350°. Makes 4 pies.
Combine all ingredients in saucepan over low heat. Pour out onto foil when bark melted. Let set until cool and break into pieces.
Brown the beef. Drain. Add the remaining ingredients. Cook over medium heat for about 45 minutes until done or about 3 hours in a crock-pot on low heat.
Grind cranberries and add sugar. Combine other ingredients (except whipped cream). Fold in whipped cream and freeze. Remove from freezer 15 minutes before serving.
Place all ingredients, except shrimp, into top of double boiler. When cheeses are melted and mixture is well blended, add shrimp. Serve with large Fritos. Freezes well. Makes a lot.
Add water to the flour, baking powder and salt until a soft dough. Add eggs, one at a time; beat well after each. Pour small amount in hot frying pan. When top looks dry, turn over and cook until tan. Batter should be spread very thin in pan.
Pour into a 9 x 13-inch pan. Cover with 1 can of tomato soup, diluted with 1/2 can water. Dot with margarine. Bake at 350° for 45 minutes to 1 hour.
Some people had springs on their farms, and had a spring box which was just a wooden box sitting in the spring to contain foods, such as milk, butter, meats, etc. If a spring was not on the farm, then many households lowered a bucket into the well to water level and the food items in it.
Toss together chicken, rice, eggs, celery and onion. Mix together mayonnaise, soup, lemon juice and salt. Add to rice mixture. Put into buttered casserole (3-quart size or large flat baking dish). Cover with plastic wrap and refrigerate overnight. Remove from refrigerator about an hour before baking. Top with buttered crumbs and bake at 350° for about 45 minutes uncovered.
Combine ingredients and pour into unbaked crust. Cook 45 minutes at 350°. Makes 2 pies.
While melting 1/3 cup of chocolate chips, grease and flour a 13 x 9-inch pan. Combine graham cracker crumbs and melted butter. Stir in pecans and 2/3 cup of chocolate chips. Combine flour with soda and salt. Cream the butter in a large bowl. Gradually add sugar; cream until light and fluffy. Add eggs, one at a time, beating after each addition. Blend in melted chocolate and vanilla. At low speed, add dry ingredients, alternating with buttermilk. Mix well after each addition. Sprinkle with crumbs and bake at 375° for 30 to 40 minutes until cake springs back when touched in center. Can be served with whipped cream.
In casserole dish, arrange broccoli, top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese. Bake at 450° for 15 minutes or until hot.
Mix together and press into a pie pan. Bake at 325° for 10 minutes.
Boil chicken until tender. Reserve juice and cook spaghetti. Put spaghetti in a large bowl and add soup, chopped chestnuts, Ro-Tel tomatoes, cheese, onion and bell peppers (that have been sauteed). Pour into a 9 x 13-inch dish or 2 smaller ones. Put 1/2 cup cheese on top and bake for 30 to 45 minutes at 350°.
Slightly brown meat; add onion, bell pepper and celery. Let simmer about 5 minutes. Add tomatoes and rice. Mix well and let simmer for 25 minutes with lid on, then sprinkle top with grated cheese. Let stand until cheese is melted. Cook on top of stove or in 350° oven.
Combine dry ingredients, add buttermilk, egg and onion, mix well. Carefully drop batter by tablespoonfuls into deep hot oil. Cook a few at a time, turning once. Fry until golden brown, drain. Yield 2-1/2 dozen.
Mix by hand. Pour in 9 x 13-inch pan (ungreased). Bake 30 to 35 minutes in 350° oven. Spread frosting on cake while warm, then refrigerate.
Cook zucchini in boiling salt water until just fork tender; drain. In saucepan, melt 4 tablespoons margarine; add carrots and onions. Saute until tender. Remove from heat; stir in 1 1/2 cups seasoned croutons, soup and sour cream. Gently stir in zucchini. Spoon into 1 1/2 quart casserole dish. Melt remaining margarine and toss rest of the croutons. Sprinkle these over top. Bake, uncovered, 30 to 40 minutes at 350°. Makes 6 to 8 servings.
Combine sugar, milk, cocoa and butter in large saucepan. Cook over medium heat for 2 minutes after mixture comes to a boil. Stir constantly while cooking. Remove from heat. Add vanilla flavoring and mix well. Add oatmeal and nuts and blend thoroughly. Drop by teaspoonfuls onto waxed paper. Allow to dry before removing.
Mix milk, sugar, margarine, egg yolks and vanilla in a large saucepan. Cook and stir over medium heat for 12 minutes, until thick. Remove from heat. Stir in coconut and pecans. Beat until smooth. Great on Chocolate Cake.
Combine sour cream and soup mix in bowl. Mix bread crumbs, Parmesan, parsley and paprika in shallow dish. Dip fish in sour cream mix and then coat lightly with bread crumbs, etc. Arrange fish in single layer in baking dish. Pour oil over top. Bake until fish is lightly browned about 8 minutes at 500°. Turn and continue baking 5 more minutes. Serve immediately.
Mix all ingredients real good and pour in pans sprayed with Pam. Bake at 350° for about 30 minutes.
Mix pudding mix, jello powder and water/orange juice in pan. Bring to a boil and cook until thickened. Add fruits and frozen topping and mix well. Chill thoroughly.
Cook the first 6 ingredients for 15 minutes. Add the rest of ingredients and cook for 30 minutes.
Cook macaroni according to directions on the box. Drain well. Mix with rest of ingredients. Cover and refrigerate.
In a large bowl, combine coleslaw mix, red cabbage, apples and walnuts. In a small bowl, combine mayonnaise, lemon juice and sugar substitute. Add mayonnaise mixture to cabbage mixture. Mix well to combine. Cover and refrigerate at least 30 minutes. Gently stir again just before serving. Serves 8.
Pour strawberries into baked pie crust. Mix pudding with water and bring to a boil. Add gelatin and stir well. Pour over strawberries and chill well.
Mix together and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
The first water and sugar, bring to a boil. Boil 5 minutes and cool. Add remaining ingredients and freeze.
Preheat boiler. Cover broiling rack with foil for easier cleaning. In medium bowl combine beef, egg, crumbs, salt and 1/4 cup barbecue sauce just until blended. On foil lined rack shape meat mixture into 4-inch long oval loaves. Broil meat loaves about 4 inches from heat for 12 minutes; turning over once; spoon remaining sauce on top. Heat potatoes and milk over medium heat until hot. Remove from heat and add cheddar cheese.
Slice cucumbers, green pepper and onions very thin. Combine with vinegar, sugar and salt, approximately 1/2 gallon. Put in refrigerator.
Cook spinach according to package directions. Preheat oven to 350°. Melt cream cheese in your casserole dish. Drain spinach and mix with cream cheese. Add onion soup mix and mix thoroughly. Bake at 350° for 30 minutes.
Brown and drain the ground round steak. Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery. Saute 5 minutes or cover and cook 5 minutes. Stir in flour or cornstarch. Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt. Add drained beef to soup; bring to a boil and simmer for 25 minutes. Stir in frozen peas and parsley and simmer 5 minutes more. This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.
Chop onion; saute in butter. Put bouillon, consomme, rice and onion in casserole dish. Cover and cook 45 minutes at 450°.
Beat eggs, then mix all ingredients well into the eggs. Put into pie pan; bake at 350° for 45 to 60 minutes.
Slice bread; do not cut through bottom of loaf. Put a piece of cheese between the bread slices. Sprinkle with garlic chips. Put on baking sheet and pour melted butter slowly over top. Bake at 425° for 5 minutes or until cheese melts. We love this with any soup!
Fill a well-greased casserole with alternate layers of seasoned tomatoes, margarine and	crumbs. Have last layer margarine and crumbs. Bake in 350° oven for 30 minutes.
Preheat oven to 450 degrees. Spray pan with non stick cooking spray. Measure flour in large bowl. Divide the shortening into small pieces and scatter on top of flour. Cut shortening into flour with a pastry cutter, two knifes or your finger tips until pieces are pea size. Stir in cheese and milk, stirring only enough to moisten flour and hold dough together. Drop by rounded Tbsp. onto prepared baking sheet, Bake 8-10 minutes or until tops are golden brown. Brush with garlic butter. (Combine butter and garlic until well blended.)
Add hot water to jello and stir until dissolved. Add mayonnaise, milk, pineapple, cottage cheese and nuts. Top with cherries (just before serving). It's best to prepare and refrigerate several hours before serving to let jello congeal.
Measure and sift together directly into a large bowl the flour, sugar, salt, baking powder and soda. Cut shortening into flour with pastry blender until mixture is consistency of coarse corn meal. Add egg, raisins, buttermilk and seed. Turn dough onto a well floured board. Using lightly floured fingers, knead dough lightly, then shape into a well-greased 8-inch round pan. With a sharp knife, lightly floured, make a lengthwise and crosswise cut through the dough. Bake in oven at 400° about 40 minutes until golden brown.
Combine all ingredients. Shape into a ball; chill until firm. Roll in pecans, if desired. Serve with crackers.
Spread chicken pieces on waxed paper; brush with lemon juice, salt and pepper. Heat oil in a large skillet. Add chicken and brown on all sides; drain oil from skillet. Add sugar, pepper, celery, onions, broccoli and chicken broth. Bring to boiling. Lower heat; cover and simmer for 10 minutes. Blend cornstarch and soy sauce in a cup. Stir into skillet. Cook, stirring constantly, until sauce is thick and clear. Add tomato pieces and cook 1 minute longer. Serve over rice.
Cream together butter, margarine and sugar until light and fluffy. Add eggs, one at a time. Mix in the rest of the ingredients. Pour into greased 10-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Serves 12.
Place macaroni, soup, milk, water and chopped onion in a 2-quart ovenware casserole dish, covered. Cook for 15 minutes or until macaroni is tender. Add corned beef and cheese. Cover with onion rings. Cook 3 to 5 minutes or until mixture bubbles along edges. Let stand 5 minutes.
Combine all ingredients in greased casserole. Bake uncovered in 250° oven for 6 hours. Before serving, thicken if desired. Serve with mashed potatoes, rice or noodles.
Mix all together. Drop by teaspoonful. Bake at 350° for 10 minutes. Makes 2 dozen.
Beat eggs with sugar until very thick. Add sifted dry ingredients; beat smooth. Add dates, vanilla and pecans. Bake in 9 x 13-inch pan in 350° oven for 30 minutes. Cut in 1 x 4-inch bars while warm. Roll in confectioners sugar. Yields 2 dozen bars.
In a large Tupperware tub, combine all of the canned fruits and their juices. Add jar of cherries and juice. Add any amount of grapes. Add sliced bananas and chunks of apples. Mix well. Serve chilled.
Cook and drain macaroni; cool with running water. Combine with cheese and set aside.	Soften onion, green pepper and celery in oil. Add tomatoes and salt and pepper; bring to a boil. Combine hot and cold mixtures. Place in a 2-quart casserole;	top with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 6. Buttered Bread Crumbs: Melt butter in a small skillet; add bread crumbs; stir and cook until well coated and slightly toasted. If you would like, you can add up to 2 cups cubed left over roast beef, pork or chicken with the hot mixture.
Break macaroni into short lengths and cook in boiling salted water 9 minutes. Make sauce by blending margarine and flour smoothly. Add milk and stir until mixture boils; season with pepper. Arrange in buttered casserole, alternating layers of macaroni, cheese, ham and sauce. Top with buttered crumbs (additional grated cheese may be added). Bake 20 to 30 minutes in 375° oven. Makes 6 servings.
Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness. Toss together the cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla. Spoon lightly into unbaked pie shell and dot with butter. Cut strips from remaining pie crust and make a lattice over the top of pie.