HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 1 stick margarine in 9 x 13-inch baking dish to melt. Mix 1 1/2 cups self-rising flour with 1/2 cup shortening and 1/3 cup milk. Roll out; put 2 cups of fruit on dough. Roll up like jelly roll and cut up. Put fruit and dough in melted margarine. Heat 2 cups sugar and 2 cups juice or water. Pour over dough. Bake at 400° for 45 to 50 minutes.
Mix cake mix and yeast together and set aside. Mix water and salt together in large bowl. Stir in yeast mixture and 3 cups flour. Knead about 6 minutes. Cover and let rise 1 hour. Punch down and make into 24 rolls or 2 loaves bread. Let rise and bake at 350° to 375° for 30 minutes or until brown.
Combine ground beef, oatmeal, onion, green pepper, parsley, mustard, salt, marjoram, pepper, eggs and milk in large bowl. Mix lightly, but well. Press mixture into greased 9 x 13-inch pan. Spread with Piquant Sauce. Bake at 350° for 1 hour and 10 minutes.
Saute chicken, onion and garlic in butter until chicken browns, about 5 minutes. Stir in cornstarch; cook 1 minute. Add broth, carrot, lemon juice, lemon peel and salt. Bring to a boil. Stir in pea pods, parsley and rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Serves 4.
Beat eggs well, then mix with remaining ingredients. Mix thoroughly, then pour into unbaked pie shell. Begin baking at 350° for 15 minutes, then reduce to 250°. Bake for about 1 hour until done.
Cream thoroughly the sugar, shortening, egg and vanilla. Add date mixture, stir and mix, then add flour, soda and nuts. Bake in loaf pan at 350° for 45 minutes.
Boil first 3 ingredients 3 minutes. Add vanilla and strawberries to the boiled sugar, water and lemon juice and stir. Pour into a container and store in the refrigerator overnight. Just before serving, add club soda and ginger ale. (If you use frozen strawberries, thaw partially and put in a blender to crush.)
Cook in a heavy skillet over low flame until dates dissolve. Add 1 teaspoon vanilla, 2 1/2 cups Rice Krispies and 1 cup chopped pecans. Shape into balls. Roll in coconut.
Combine all ingredients, except bacon. Turn into a 14 x 10 x 2-inch pan. Bury bacon in beans and bake, uncovered, in a 300° oven for 2 hours. Bring bacon to top and bake for 30 minutes more. Let stand a few minutes before serving. Serves a lot.
Combine sugar, flour, eggs, oleo, cocoa and vanilla in a large mixing bowl. Beat for 2 minutes at medium speed with electric mixer. Stir in nuts. Pour into well greased 13 x 9 x 2-inch baking pan. Bake	at 325° for 30 minutes or until center is	firm. Allow to cool. Frost with Chocolate Frosting.
Combine ingredients in saucepan. Heat until red hots melt. Pour into one-gallon pitcher. Finish filling pitcher with water. Reheat or serve cold.
Mix together in an ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Serve with crackers. Serves 10.
Squeeze lemons (remove seeds) and add to Cool Whip. Add milk. Place in pie shells and chill.
Steam chicken in enough water to cover. Cook until done. (Place onion with chicken for flavor.) When done, remove from pan and strain juice. Pull chicken off bone. Set aside. Add a can of chicken broth to juice. Mix cornstarch with water. Add to broth and simmer until thickened. Serve over rice.
Cream Crisco, sugar and eggs. Add milk. Add baking soda. Mix thoroughly. Add crushed bananas. Slowly add flour, salt and nuts. Pour into a well-greased bread pan. Bake at 350° for approximately 40 minutes.
Mix all together as usual, roll out and cut in pieces. Dip in melted butter. Bake at 450° until brown.
Rinse kidney beans twice. Discard any that look bad. Put beans in a big, heavy pot, at least 3-quart size (4-quart is better). Add water, ham and sausage. Set, uncovered, on a burner at medium heat. While beans are soaking and warming, chop and add scallions, green pepper, celery and onions. Then add thyme and bay leaves. When mixture boils, reduce heat and cover. Stir every 20 to 30 minutes for three hours. Then with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again after half an hour. Forty minutes after mashing the beans, taste and season with cayenne pepper or Tabasco sauce. (Don't use too much. This is supposed to be delicious, but subtly flavored.) Cook for another half hour while preparing rice. Ladle beans and sauce over rice and serve. It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency. It's even more flavorful rewarmed after a night in the fridge.
Combine egg, milk and oil. Sift together flour, baking powder, salt and pepper. Add to milk mixture. Beat until smooth. Dip chicken into batter. Drain 5 to 10 minutes on wire rack. Fill skillet or Dutch oven 1/2 full with oil. Heat to 375°. Cook chicken about 10 to 15 minutes or until done. Drain on paper towels.
Boil potatoes until tender; drain and cut into slices or cubes. In a bowl, combine sour cream, onion and dill and blend well. Pour over warm potatoes and toss gently to mix thoroughly.
Mix all ingredients together, except for apples and nuts. Then add the apples and nuts to mixture. (If using McIntosh apples, add an extra 1/2 to 2/3 cup flour.) Bake at 350° for 35 to 40 minutes. Test with toothpick.
Fry hamburger, celery and onion until brown. Mix together in baking dish. Bake 2 hours at 350° or 3 hours at 300°.
Place zucchini and corn in a steamer basket. Place over but not touching boiling water. Cover and reduce heat; cook 15 minutes. In saucepan, cook green onions and garlic in oil until tender, but not brown. In 2-quart casserole combine cooked vegetables, tomatoes, oregano and thyme. Bake, covered, in 350° oven about 15 minutes or until heated through, stirring once. Stir in the cheeses just before serving.
Peel apples and slice thin. Place in a greased baking dish. Combine all other ingredients with a pastry blender. Sprinkle over apples. Bake at 350° for 35 to 40 minutes. Serve warm with ice cream.
Remove bones and cut chicken into bite size pieces. In a 9 x 13-inch baking pan, place chicken on bottom with ham on top. Sprinkle some cheese on top. Mix together soup, water, onion and parsley. Pour soup mix over chicken, ham and cheese. Top with remaining cheese. Bake at 350° until bubbly and golden brown. Goes well with boiled potatoes, green beans and salad.
Crumble bacon in crust. Cover with cheese and onion rings. Mix flour, salt and pepper; blend with milk. Add eggs to mixture and beat. Pour into crust. Bake at 375° for 30 minutes or until fork inserted in center comes out clean. To prevent overbaking of crust, rub butter on edges before baking and lay foil loosely over top during latter baking time, if necessary. Let stand 5 minutes before serving.
Mix juice from one of the cans of cherries, sherry wine, 1 1/2 cups of orange juice and 1 cup sugar and bring to a boil. Dissolve Knox gelatine in 1/2 cup orange juice. Pour hot mixture over gelatine and when it's partially set, put cherries stuffed with pecans or almonds in hot juice. Mold in large ring or individual molds.
Prepare Rice-A-Roni according to directions using half the butter. Cool. Add remaining ingredients and chill several hours or overnight.
Cream shortening and sugar. Add egg and molasses; beat well. Add sifted dry ingredients alternately with milk. Bake in greased shallow pan in moderate oven (350°) for 45 minutes.
Boil the sugar and tomatoes for 7 minutes. Add the jello to the boiling mixture and dissolve completely. Pour into prepared jars.
Preheat oven to 350°. Rub roast with crushed garlic. Sprinkle with salt and pepper. Mince garlic and set aside. Heat butter and oil in large Dutch oven over medium heat. Add meat and brown well 2 minutes per side. Transfer to a plate. Add onions and garlic to pot and cook 3 minutes. Stir in chicken broth, scraping bottom and sides of pot. Return meat to pot and heat to boiling. Cover and bake 1 hour and 40 minutes. Add potatoes and carrots and bake 1 hour more. Make gravy from broth after removing meat and vegetables.
Preheat oven to 350°. Heat a nonstick skillet and spray with vegetable oil cooking spray. Add the chicken, onions and garlic. Cook, stirring frequently until the chicken is golden and cooked through, about 10 minutes. Remove the skillet from the heat and set aside.
Mix all ingredients and keep refrigerated until ready to use. The onion soup mix is to be added as to your own taste.
Take a sufficient portion of meat suitable for the number to be served. (Short ribs of beef, oxtails, veal shanks or liver cut 1 1/2-inches thick.) Cut meat in servicing size pieces and dredge with flour. Brown well in heavy skillet; season with salt and pepper (herbs, if you like them). Slice onions over top and add enough hot water to cover meat. Simmer for about 1 1/2 hours. Veal and liver cook faster than beef. I do not add any more water but turn the meat several times. After cooking take the meat out and thicken gravy a little and add about 1/2 cup water. Gravy may be poured over meat or served separately.
Beat 4 egg whites until stiff in a bowl. In a pan, put 2 cups sugar and 1/2 cup water; bring to a boil. Add 1 tablespoon vinegar. Boil until it spins a 3 to 4 inch thread. Beat egg whites while pouring hot sugar syrup over them, then beat in 1 teaspoon vanilla. Beat until cool. Spread over cake.
Mix pumpkin, spices and marshmallows in double boiler until marshmallows melt. Cool. Add the whipped cream a little at a time. Put in baked pie shell. Cover with finely chopped pecans. Place in refrigerator a couple hours before cutting.
Mix first 4 ingredients; place in container and freeze. To serve, let thaw for 2 hours. Add ginger ale. Chop and serve.
Mix all together well and form small balls. Bake at 350° for 15 to 20 minutes, turning 1 or 2 times.
Place fish in foil-lined pan, skin side up. Baste with a mixture of melted shortening, salt, lemon juice and pepper. Sprinkle each piece with paprika. Place pan 4 to 5 inches from broiler unit and cook 5 minutes. Turn fish and repeat basting and paprika. Cook about 5 more minutes or until fish flakes easily. Serves 4.
Put into crock-pot for 6 hours. Great for a crowd. Great on hard rolls.
In saucepan, combine dates, raisins, prunes and water. Bring to a boil and boil 5 minutes. Set aside and cool. Add remaining ingredients to fruit. Stir just until dry ingredients are moistened. Put in muffin tin. Bake at 350° for 15 minutes. (Bake in pan 30 minutes.)
Boil cornstarch, sugar and water until thick; add salt. Beat egg whites until stiff. Slowly pour boiled mixture into egg whites, beating constantly. Add vanilla and pineapple. Pour into pie shell. Top with Cool Whip and nuts.
Drain and flake salmon. In a small bowl, combine salmon with cream cheese, lemon juice, 4 tablespoons chopped parsley and remaining ingredients except almonds. Chill until firm enough to shape. Mold salmon into fish on platter. Arrange almonds on top of fish to resemble scales. Garnish with parsley. Chill for several hours to blend flavors. Serve with crackers or vegetable sticks.
Dissolve gelatin in water. Add peaches to jello. Melt ice cream enough so it can be whipped into thick cream. Add to jello mixture. Pour into baked pie shell.
Melt butter in baking dish. Mix sugar and flour, then add milk and stir until well mixed. Pour this mixture over melted butter in baking dish. Pour peaches over top of all this. Do not stir. Bake at 350° for 35 to 40 minutes.
Mix ingredients well and shape into 2 rolls. Place in wax paper in refrigerator. When chilled, slice and bake at 375° for 10 minutes.
Combine mayonnaise, sugar and lemon juice in a bowl. Cut half the apple into slices. Dip in additional lemon juice and set aside. Dice remaining apple. Stir diced apple, chicken, celery and 3 tablespoons of coconut into mayonnaise mixture. Serve on crisp spinach leaves. Garnish with carrot sticks, apple slices and remaining coconut. Makes 1 1/2 cups or 1 serving.
Rinse mushrooms and pat dry with paper towel. In a bowl, blend the flour, garlic powder and club soda until smooth. Dip mushrooms in batter and fry in about 1-inch of oil until golden brown. Drain on paper towels before serving.
Melt margarine in skillet over low heat. Add combined eggs, milk and seasonings; cook slowly, stirring until eggs begin to set. Add cream cheese; continue cooking, stirring occasionally until cream cheese is melted and eggs are cooked. Garnish with green onion slices and sprinkle with paprika if desired.
Combine sugar and oil, blending well; add eggs and beat until light and creamy. Stir in pumpkin. Combine remaining ingredients; add to creamed mixture and beat until well blended. Pour into 3 greased and floured 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans (or two 9-inch loaf pans). Bake at 325° for 1 hour or until lightly browned. Cool 15 minutes in pans; remove from pans and cool completely on rack. Bread freezes very well.
Dissolve yeast in water in mixing bowl. Add sugar, oil and egg. Stir to dissolve sugar. Mix in 1 cup of the flour until smooth. Place over pan of hot water. Cover with towel and let it rise 15 minutes.
Mix all dry ingredients together and store in airtight container. To make hot chocolate, use 1/3 cup of mix for each cup of water.
Bring raisins and water to a boil for 3 minutes. Let cool. Mix remaining ingredients. Drop on greased cookie sheet at 375° for 12 to 15 minutes.
Soak broccoli and cauliflower in ice water for 15 minutes. Drain and pour on dressing made from remaining ingredients. Toss to mix thoroughly.
Cook onions in butter until transparent; do not brown. Add half and half, rice and cheese. Mix well and pour into slightly buttered, 2-quart oblong dish. Bake 1 hour at 350°.
Brown hot link slices. Add all ingredients except rice. Cover with lid. Cook over medium-low until corn is cooked. Serve over rice.
Simmer raisins in water until water is absorbed. Add applesauce, vanilla, oil, sweetener and eggs to cooled raisins. Stir in dry ingredients and nuts. Mix well. Drop by spoonfuls on greased baking sheets and bake at 350° for 15 to 20 minutes, just until done. Do not overbake.
Dissolve yeast in warm water; set aside. Combine dry ingredients in mixing bowl. Add Crisco. Add buttermilk and yeast mixture, mixing well until dough forms a ball. Cover bowl and chill overnight.
Preheat oven to 350°. In large bowl beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate morsels. Spread into ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate morsels on top. Let stand 5 minutes until morsels become shiny and soft. Spread morsels evenly over top. Cool completely. Cut into 1 1/2-inch bars. Makes 48 bars.
Chop onion and broccoli. Combine all ingredients. Pour into casserole dish and bake at 350° for 30 minutes.
Blend dry instant pudding into whipped topping and mix well. Add crushed pineapple along with its juices. Fold in marshmallows and nuts. Refrigerate about 2 hours.
Heat butter and olive oil in large skillet. Add shrimp and saute until done (about 5 minutes). Add remaining ingredients. Cook another minute. French bread is great for capturing all the juices. Good served with rice or fettucini.
Line a buttered casserole dish with sliced carrots. Pour drained broccoli on top of carrots. Cover with cheese and bake at 325° for 30 minutes. Makes 8 to 10 servings.
In a large (10-inch) frypan, saute the celery and garlic in butter. Add remaining ingredients and blend well. Cook spaghetti per package directions and drain. Add to mixture. Simmer slowly for about 10 minutes or until heated thoroughly. Serves 4.
In a large saucepan, combine first 4 ingredients. Bring to a boil over medium heat for 30 seconds. Stir in quickly the last 3 ingredients. After mixing, drop by teaspoon onto waxed paper. Cool. Cookies become firm.
Let all ingredients come to a boil. Simmer 10 to 15 minutes; remove cloves.
Put first 3 ingredients in a large pan and cook slowly until it	forms a soft ball when dropped in cold water. Take off fire and add butter, powdered sugar and red food coloring. Stir	until it	begins	to thicken. Drop by big spoonfuls on waxed paper. (Allow plenty of room to spread.)
Combine all ingredients. Pour into greased baking dish. Cover with topping. Bake for about 35 minutes at 350°.
Brown sausage; drain. Mix with cream cheese. In 9 x 13-inch pan, place 1 package rolls on bottom; top with "goop". Place second package of rolls on top. Bake at crescent roll package directions until brown. "Great with omelets."
Cook lasagne noodles. Brown ground beef and drain. Saute celery, onion and garlic in ground beef. Add basil, salt, Italian seasoning, oregano and black pepper. Stir. Next stir in light cream, cream cheese and white wine. Add Gouda, cottage cheese, egg, Mozzarella cheese and Cheddar cheese. Mix all ingredients over low heat until smooth and creamy. Grease lasagne pan and layer, starting with lasagne, sauce, lasagne, etc. Bake 30 to 35 minutes at 375°. Makes 8 servings.
Combine pudding mix and milk. Mix well. Fold in frozen whipped topping and beat for 2 minutes at medium speed.
In saucepan, mix carrots, onions, celery and chicken broth. Heat to boiling; reduce heat and simmer for 15 minutes. Combine milk, flour and salt. Stir into broth mixture. Cook and stir until thickened. Add cheese, stirring until melted. Serves 4.
Place ham slices in skillet. Cover with cold water and heat to boiling point. Do not boil. Pour off water. Place slices flat in baking pan or Corning dish. Add 2 ounces water per slice and place in preheated oven (375°). Turn ham (add water when necessary) until both sides are slightly brown. Reduce heat to 300°. Add sugar to pineapple juice to make very sweet and pour (4 ounces per slice) over ham. Cover with utensil cover or aluminum foil. Cook 45 minutes or until tender and sauce begins to thicken.
Cover bottom of pan with broccoli, then chicken. Combine soup, mayo and lemon juice. Pour on top of broccoli and chicken. Sprinkle cheese on top. Top with buttered bread cubes. Bake at 350° for 35 to 40 minutes. Use a 9 x 13-inch baking dish.
Combine first 6 ingredients. Spoon into lightly greased 12 x 18 x 2-inch baking dish. Bake at 325° for 25 minutes. Coconut can be mixed in with first 5 ingredients or be sprinkled on top. Top with marshmallows and bake 15 minutes more.
In a mixing bowl, cream butter and sugar together until light. Add the eggs and beat until well mixed. Add the flour and baking powder. Gradually add the milk, beating until mixture is smooth. Fold in the blueberries. Pour into greased muffin tins. Fill about 1/2 full. Bake at 400° for 20 to 30 minutes. Makes about 2 dozen muffins.
Bake cake according to package directions; cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of remaining cake crumbs in the bottom of a trifle dish or decorated glass bowl. Layer with 1/2 the coffee, 1/2 the pudding, 1/2 the whipped topping and 1/2 the crushed candy bars. Repeat layers. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours. Makes 8 to 10 servings.
Cream the butter, sugar, vanilla and water; add flour and salt. Mix in nuts. Roll into crescent shape. Bake at 325° for 20 minutes on ungreased cookie sheet. Let cool. Roll in confectioners sugar.
Mix ingredients in large bowl and shape into balls. Refrigerate overnight. Melt chocolate chips with 1/3 bar paraffin wax on low heat. Dip balls in chocolate and lay on wax paper. Refrigerate.
Sift cornstarch and powdered sugar together. Grease 8 x 8-inch pan and scatter a spoonful sifted mixture all over the pan to coat it. Save the rest for the end. Sprinkle gelatin into the water in a small pan and stir over low heat until dissolved. Add the gelatin water to the remaining ingredients (except sugar mix) in a large mixing bowl and beat until stiff peaks form, about 15 to 20 minutes. Smooth this fluffy mix into square pan and set aside for 3 hours. When set, cut into squares. Sprinkle the remaining sugar/starch mix onto the counter and flip over the pan. Tumble the cubes in the sugar mix to coat on all sides. Let dry overnight. Enjoy with hot chocolate or store in airtight container.
Mix milk, vanilla and margarine into confectioners sugar. Mix until smooth dough forms. Add more confectioners sugar as needed. Dough should not be sticky. Lay a piece of wax paper on table to roll dough on. Divide dough into thirds. Roll one section of dough at a time. It should be no thicker than 1/4 inch thick. Spread 1/3 of the peanut butter on thickly, adjust thickness of peanut butter to own preference. Roll up in log type shape. Wrap with Saran Wrap and refrigerate. After chilled, cut into 1/2 inch thick slices and serve. Can be stored in refrigerator.
Scald milk and cool. When lukewarm, add potato and potato water. Add salt, sugar, shortening and egg to the liquid; add yeast which was dissolved in 1/4 cup lukewarm water. Put flour in pan and make a well in center; add liquids and mix until dough can be kneaded. Knead until dough is smooth and no longer sticky. Cover and let rise until doubled. Roll out to 3/4 inch thick. Grease 1/2 of dough and fold over ungreased half; cut with biscuit cutter. Put in greased pans and let rise until doubled. Bake in hot oven at 400° for 20 minutes.
Mix ingredients and bake in unbaked pie shell at 350° for 25 to 30 minutes.
Pour boiling water over sugar, salt, shortening and mashed potatoes. Stir until shortening is dissolved and mixture cools. Dissolve yeast in lukewarm water; add to the mixture. Mix well then stir in flour to make a soft dough. Rub bowl with shortening, cover tightly. Store in refrigerator until ready to use. Yields 3 dozen.
Beat cream cheese, condensed milk, Cool Whip and frozen lemonade together. Pour into graham cracker crust. Chill in the refrigerator for 2 hours. Remove and pour on blueberry filling. Return to the refrigerator for 2 more hours.
Melt margarine in an 8 x 8 x 2 pan. Next sprinkle in layers: graham cracker crumbs, coconut, chocolate chips, and pecans. Pour the sweetened milk over all. Bake at 350 degree for 30-35 minutes.
Beat together ingredients up to and including chocolate syrup. Grease and flour a 13 x 9-inch pan and bake at 350° for 30 to 35 minutes. Cool thoroughly. Beat powdered sugar, creme de menthe and 1/2 cup butter. Spread over cake and set 5 minutes. Melt chocolate chips and 6 tablespoons butter. Cool, then spread on cake.
Combine eggs, corn, butter, cornbread mix and baking powder in large bowl. Pour mixture into lightly greased 2-quart casserole. Bake at 400° for 30 minutes. Sprinkle top with cheese and bake an additional 5 minutes.
Combine sweet potatoes, apple, raisins and nuts in a large bowl; stir well. Blend yogurt, mayonnaise, orange rind and apple jelly. Pour over sweet potato mixture. Cover and chill. Serve, garnished with miniature marshmallows if desired.
Combine cake mix, eggs, water and shortening. Mix with a spoon until well blended. Shape dough into balls the size of walnuts. Roll balls in powdered sugar. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 48 cookies.
Melt butter in saucepan; add flour, stir well. Add milk, cheeses and seasonings. Cook, stirring constantly, until thick. Arrange turkey on toast and cover with cheese sauce. Top with tomato and bacon. Sprinkle with 4 ounces Parmesan cheese. Bake at 425° until bubbly. Serves 4.
Place chicken breasts between sheet of waxed paper and pound slightly. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken 4 minutes on each side. Do not overcook or they will be dry. Transfer to warm platter. Add green onion and lemon juice and mustard to skillet. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Mix soup and mayo together. Lay chicken and vegetables in 9 x 13 pan. Cover with soup mixture. Sprinkle with grated Cheddar cheese and buttered bread crumbs. Bake at 375° about 1 hour, until chicken is tender.
Mix brown sugar and eggs. Beat and then add other ingredients. Drop on buttered cookie sheet with a teaspoon. Bake in a moderate oven for 8 to 12 minutes. Yields 3 to 4 dozen.