HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients. Combine eggs with milk and fat. Add to dry ingredients. Stir until blended. Add the orange juice, rind and corn flakes. Pour into greased loaf pan, 9 x 5 x 3-inch. Bake at 375° about one hour.
Pour boiling water over chopped dates and baking soda; let cool. Cream butter and sugar. Add egg; mix well. Add flour, salt and vanilla. Mix well. Add nuts and dates. Mix well. Pour into greased and floured baking pan. Bake for 40 minutes at 350°.
Boil raisins for 20 minutes in 2 cups water. Remove from stove and add Crisco and 1 cup cold water. Set aside.
Soften yeast in small amount of cream.	Cut butter into flour with pie cutter. Add yeast to remaining cream and add to flour mixture. Let stand for 1 hour. Roll out about 1/2-inch thick. Cut and dip in sugar and cinnamon mixture. Bake until golden brown at 350° for 10 to 12 minutes.
Sprinkle one side of each cube steak with salt and peper; brush with melted butter, then add Heinz barbecue sauce with onions. Roll steaks jelly-roll fashion; secure with toothpicks. Brush with barbecue sauce and grill over hot coals, turning occasionally. Grill for 15 minutes or until desire doneness.
Combine non-instant pudding and milk. Cook over medium heat until mixture comes to a boil. Remove from heat; add cake mix to pudding. Beat on medium for 2 minutes. Spread into greased 9 x 13-inch pan. Sprinkle nuts and chips over batter. Bake at 350° for 35 to 40 minutes.
Saute onion and pepper in oil. Mix soup, tomatoes and seasonings. Layer ingredients. Top with cheese and chips. Bake at 350° until hot. Can be frozen.
In a 9 x 13-inch dish, spread lettuce. Sprinkle vegetables over lettuce. Ice with mayonnaise. Top with cheese, pressing down to thoroughly cover. Wrap tightly; refrigerate overnight before using. Will keep 3 to 4 days. Serves 12 or more.
Layer ingredients in order given in long dish (9 x 5 x 2-inch). Mix mayonnaise and sugar; spread over vegetables. Sprinkle cheese and bacon on top.
Dissolve yeast in water. Scald milk and let cool to lukewarm. Beat sugar, salt and 3 cups of flour into yeast and milk. Add egg and oil, then the other flour. Work this together well and let rise in large bowl for 1 1/2 hours or until it doubles. Work up again and make into rolls. Let rise again. Bake at 450° for 12 to 15 minutes. These are delicious spread with butter.
With a fork, combine the biscuit mix, oil and beer, stirring until mix is moistened. Using a level tablespoon, spoon into greased muffin pan cups. Press a cheese cube into the center of each so the cheese shows. Sprinkle with paprika. Bake on a rack below oven center at 450° about 8 minutes, or until a cake tester inserted off center comes out clean. Serve at once to preserve the malt flavor.
Combine sugar and corn syrup in saucepan. Heat until sugar is dissolved, stirring while heating. Remove from heat and stir in peanut butter until mixture is smooth. Add corn flakes to the syrup mixture, stirring until coated with syrup. Pour mixture into a 9 x 13-inch cake pan and press down into pan. Cool and cut into squares.
Using an electric mixer, beat egg whites and salt on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in extract and coconut. Using nonstick baking pan or one sprayed with cooking spray, drop by teaspoonfuls. Bake at 325° for 20 minutes. Cool 10 minutes before removing from pan. Yield: 3 dozen cookies. Calories: 53. Fat: 1 gram. Time involved is 45 minutes.
Cook boneless breasts and dice. Mix all ingredients and put into buttered 2 to 2 1/2 quart casserole. (Do not precook rice.) Spread topping on top and bake at 350° for 30 to 40 minutes. Serves 6.
Cut steak into strips; brown in shortening in skillet. Add onions; cook until lightly brown. Stir in flour, 1 cup water and remaining ingredients except mushrooms and sour cream. Cover; simmer for 1 hour and 30 minutes, stirring occasionally. Add mushrooms and sour cream; simmer for 5 minutes longer. Spoon beef mixture into casserole.
Drain fruits. Beat cream cheese until fluffy. Blend in sour cream, sugar and salt. Fold in fruits, marshmallows and pecans. Pour into large cake pan (9 x 13-inch). Freeze at least 6 hours. Take out approximately 20 to 25 minutes before serving. Serves 10, but could serve many more for potluck.
Sprinkle 18 x 24 inch piece of heavy duty aluminum foil with powdered sugar. Mix first 3 ingredients in large heavy saucepan and stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310 degrees F (drops of syrup make hard brittle threads in cold water). Remove from heat and stir in flavoring oil and coloring. (Be careful when adding these, heat may cause it to splatter.) Pour onto foil quickly to cool. Once completely cooled, break into small pieces. Store in airtight container.
Mix potatoes, water and oil together. Mix all ingredients together and combine with the potato mixture. Enough batter to bake one in a tube pan and one in a loaf pan. Bake at 350° for 30 to 35 minutes.
Fry bacon. Add meat and onions; brown. Mix together with the ingredients in the large bowl. Place mixture in a large casserole (or 2 small ones). Bake uncovered for 1 hour in a 350° oven.
Cover bottom of 9 X 13-inch cake pan with diced rhubarb. Mix sugar and dry gelatin together. Sprinkle evenly over rhubarb. Pour dry cake mix over rhubarb mixture, then pour water over all. Melt butter and pour over top. (Do not mix.) Bake at 325° for about 45 minutes. Cool. Serve with Cool Whip, if desired.
Shuck corn. Wash and remove silk. Cut kernels off corn after cutting the kernels in half with a sharp knife. Scrape juice out of corncob into the corn. Add flour, sugar and salt to taste. Stir, then add water. Fry strips of fatback until all grease is out of meat. Place fatback aside. Then add fatback drippings to corn. Cook over slow heat, stir constantly. Simmer until corn is tender, about 20 to 25 minutes.
Brown sausage; drain. Add to Bisquick, then add cheese/salsa. Make balls and bake until brown at 375°. Place in crock-pot to keep warm.
Mix gelatin, candies and water. Stir until dissolved. Chill until partially set. Fold in apples, celery and walnuts. Pour in a 1-quart bowl. Chill until firm.
Chop onion and bell pepper and steam in small pan. Boil chicken and save broth. Mix all soups and Ro-Tel in crock-pot. Let heat and cook together all soups, Ro-Tel, onion and bell pepper. Cook spaghetti in broth. Debone chicken. Mix all ingredients and simmer 30 minutes.
Mix cocoa and powdered sugar well. Add sweetened milk and vanilla; mix well. Add pecans and mix together by hand. Dust your hands in 2 tablespoons cocoa and 2 tablespoons powdered sugar to keep mixture from sticking to hands. Roll the mixture into balls and roll balls in bowl of 2 tablespoons cocoa and 2 tablespoons powdered sugar.
Dissolve lye in cold water in iron kettle or granite dish pan. Stir with wooden spoon until lye is dissolved. Do not breathe the fumes from lye water. When lye water gets cold, pour grease in and stir till it is mixed well. Sit in cool place until it gets hard. Then cut and lay on clean wood or cardboard to dry out. Always make during the old moon.
In a large bowl, combine spices and stir in applesauce and glue. Work mixture 2 or 3 minutes to form a ball. If too dry, add more applesauce; if too wet, add more cinnamon. Knead on a cinnamon sprinkled surface until it holds together well. Divide into small portions and roll out until about 1/4-inch thick on cinnamon sprinkled surface and then cut with cookie cutters into desired shapes. Place on trays or cookie sheets. Use a pencil to make a small hole in top for hanging ribbon. Be sure hole goes the whole way through. Air dry the ornaments, turning from time to time, or dry in a 250° to 300° oven for several hours. Air drying will take several days, depending on humidity and weather.
Boil 2 cups of water with 2 bouillon cubes. Add carrots, boil until water almost boils out (covered). Add 1 cup water and 1 bouillon cube and 1/4 cup brown sugar. Continue boiling until carrots are tender. Remove from heat and let stand covered 15 minutes then add remaining brown sugar. Stir, simmer until thick. Serve hot.
Mix the first 4 ingredients in glass bowl. Cook on High for 8 minutes, stirring once after 4 minutes. Add margarine and vanilla; mix well. Cook on High another 2 minutes. Remove bowl from microwave. Add the baking soda. Stir quickly; pour onto cookie sheet or aluminum pie pan sprayed with nonstick vegetable spray. Let cool. Pop out of pan; break into pieces.
Cut olives into small pieces. Heat oil, add meat and cook about 5 minutes stirring frequently. Stir in onions and celery and cook about 5 minutes longer. Add salt, pepper, tomatoes, olives, uncooked noodles and cheese. Cover tightly and cook until mixture is boiling. Remove cover and stir lightly but thoroughly. Cover and cook slowly on low heat about 20 minutes.
Preheat oven to 350°. In large bowl, beat butter or margarine with electric mixer on medium speed until softened. Add sugar and vanilla and beat until fluffy. With mixer on low speed, add flour and potato chips, beating until well mixed. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Flatten dough with a fork that has been dipped in sugar. Bake 12 to 15 minutes or until golden brown.
In a large oblong pan layer in order: chicken, vegetables and sliced eggs. In saucepan, heat together broth, margarine and soup. Pour mixture over layers. Mix together flour, baking powder, salt and milk. Mix well and pour evenly over ingredients in pan. Bake at 425° for 30 minutes.
Fry bacon brown in wok or large skillet. Crumble crisp bacon up	in small pieces. Chop onions, pepper, mushrooms and chestnuts up	and stir-fry in the	bacon grease for a few minutes. Drain beans and add to stir-fry.	Add bacon pieces and seasonings as desired. Stir-fry until hot. Very good.
Brown ground beef on top of range in skillet. Saute onion and green peppers together. Mix hamburger, sauteed onion and peppers, mushroom soup and uncooked rice together in casserole dish. Preheat oven to 350°. Bake for about 30 minutes or until rice is tender.
Brown hamburger meat. Mix in celery, peppers and onions. Drain off fat. Add other ingredients and simmer 45 minutes. Cook in electric skillet.
Chop vegetables the desired size and cook each separately. Cook until tender, not soft. Drain cooked vegetables and mix together. Combine sugar, salt, mustard, water and vinegar. Bring to a boil and add to vegetable mixture. Put in jars and cook in pressure cooker for 30 minutes at 10 pounds pressure.
Make blue jello according to package directions. Refrigerate and let set approximately 1 hour. Mix in fruit. Refrigerate until set. Sprinkle on decoration sprinkles. Serve. Kids love it and love the color!
Brown meat slowly in hot fat (about 15 minutes). Add onion and garlic last few minutes. Season with salt and pepper. Dissolve bouillon cubes in hot water and add to meat. Cover and simmer until meat is almost tender (25 minutes or so). Add tomato and green pepper.
Boil potatoes and mash. Add all other ingredients and mix well. Form into ball. Divide in 1/2. Break off golf ball size pieces. Roll out on floured surface with palms of hands to long string 3/4-inch thick. Cut 1-inch size pieces. Cook in large pot of boiling water, until they come to surface. Use slotted spoon, drain. Work in small batches. After all are cooked, cover with spaghetti sauce and serve.
Place popped corn in a large mixing bowl. Set aside. Combine butter and brown sugar in a 2 cup glass measuring cup. Microwave on High, uncovered, for 2 1/2 to 3 minutes. Mixture must boil at least 1 minute. Stir once or twice. Add marshmallows; stir until melted. Pour syrup mixture over popped corn.
Mix well. Spread over 2 loaves party rye bread. Put on cookie sheets, then under broiler. Watch as they burn fast. I use canned cheese.
Cream shortening and sugar until fluffy. Add molasses and eggs; beat well. Add flour and dry ingredients. Roll into small balls and roll in sugar; press (not thin). Place 2-inches apart on cookie sheet. Bake in a 350° oven for 10 minutes. Makes about 4 1/2 dozen. This recipe is over 80 years old.
Cream margarine and sugar. Add eggs, then syrup. Add flour. Mix well. Add vanilla. Bake in long pan at 350° for 25 minutes or until tests done.
Drain olives. Mix taco mix with ground beef. Surround each olive with 1 tablespoon meat. Place meatballs in circular fashion on paper plate. Cook for 5 minutes. Serve hot. Can be frozen ahead.
Combine flour, baking powder and salt. Cut in shortening as for biscuits. Add enough water to make a dough easy to handle. Work dough to a very smooth texture. This is important and means you must knead the dough until it is soft, yet elastic.
Combine vegetables and mix with salt. Cover; let stand overnight and drain. Mix mustard with a little vinegar in kettle. Add remaining vinegar, sugar and spices. Simmer 20 minutes. Add vegetables and simmer 10 minutes. Continue simmering while packing one hot sterilized jar at a time. Fill to within 1/8-inch from jar top. Make sure liquid covers vegetables. Seal each jar at once. Process in boiling water bath (212°F) for 5 minutes. Makes 6 to 8 pints. Use relish within 6 months.
Brown the hamburg with the onion and pepper. Drain. Place hamburg in bottom of casserole. Top with mushrooms and layer with sliced potatoes and onion to top of casserole. Place diluted mushroom soup over the casserole. Cover and bake at 350° for 45 minutes. May top with shredded Cheddar cheese before serving.
Add syrup to eggs; stir in sugar, salt and pecans. Pour into pie shell. Bake at 350° for 1 hour.
Combine mayonnaise and lemon juice. Combine with chicken, pineapple, celery and almonds. Toss lightly and chill.
In a saucepan, combine berries, sugar and lemon juice. Cook, uncovered, over moderate heat, stirring and mashing berries for 45 minutes or until mixture is very thick and most of the liquid has evaporated. Cool. In a bowl, cream together the cream cheese, butter and salt. Add berry mixture. Serve as a breakfast spread.
Mix all together. Pour out on two baking sheets (greased) until 1/4 or 1/3 inch thick. Bake at 350° for 12 minutes. Cut on bias to make diamonds. While warm, drizzle confectioners sugar mixed with cream and vanilla over cookies while still warm.
Blend oleo, oil, sugar, eggs, vanilla and dry ingredients with milk. Blend well; add zucchini. Pour in greased and floured pan (9 x 13-inches or Bundt pan). Bake in a 325° oven for 40 to 50 minutes, until done.
Spoon mixture over 4 chicken breasts and bake in 350° oven for 1 hour.
Beat eggs fluffy; add sugar, vanilla, oil and zucchini and mix well. Add dry ingredients. Stir in rest. Bake in two greased loaf pans for one hour at 320° or two 8 x 2-inch square pans. I use a 13 x 9-inch pan, but time may not be the same. Cool and frost.
Mix chicken, cheese and soup together. Pour over broccoli in medium baking dish. Bake 25 to 30 minutes at 350°.
Preheat oven to 350°. Sift together dry ingredients. Pour in applesauce. Combine orange juice and egg; add to dry ingredients, mixing just enough to moisten. Add in cranberries and nuts. Bake in greased loaf pan for at least an hour. Check for doneness.
Mix all ingredients together. Bake at 350° for 45 minutes or microwave 15 to 20 minutes, stirring after 10 minutes.
Saute onion, garlic, carrots and celery in oil until brown. Add water; simmer 15 minutes. Add everything else, except spaghetti. Simmer 15 minutes. Add spaghetti and cook 10 minutes. Serve hot. Can be frozen for later use.
Slice cukes in gallon jug to the rim. Mix brine well, do not cook; pour over cukes and shake. Keep on counter for 5 days and shake every day 2 or 3 times a day. After 5 days, refrigerate. Will keep for months.
Melt butter in skillet. Add onion and rice. Saute 10 minutes or until mixture is a pale yellow. Add consomme, water and mushrooms. Bring to a boil. Turn into 1 1/2-quart casserole and cover. Bake at 400° for 25 minutes or until rice is tender and all liquid is absorbed. Serve garnished with almonds.
Sprinkle chicken with salt and pepper. Brown in oil. Remove excess fat. Combine remaining ingredients; pour over chicken. Simmer, covered, 45 minutes. Can be served over rice.
Melt butter in a 13 x 9-inch cake pan. Sprinkle brown sugar evenly over batter. Drain pineapple (use syrup as part of liquid in cake). Arrange pineapple and maraschino cherry halves on the sugar mixture. Mix cake mix according to directions on the package. Pour batter over the fruit. Bake at 350° for 50 minutes (until cake pulls away from side of pan). Let stand 5 minutes. Turn upside down onto large platter.
Preheat oven to 450°. Saute 1 tablespoon oil, garlic, shrimp and scallops until almost done. Do not overcook! Drain off juice. Spread 1/2 tablespoon oil over pie crust. Add shrimp, scallops and garlic and spread over pie crust evenly. Spread seafood flakes evenly. Add 1/2 of both shredded cheeses. Spread asparagus evenly and add rest of shredded cheeses. Sprinkle grated Parmesan over top and bake until crust and cheese get slightly brown, 8 to 10 minutes approximately.
Preheat oven to 300°. In a large mixing bowl, combine all ingredients, stirring until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4-inch thickness. Use a bone-shaped cookie cutter to cut out bones. (Any shape will do.) Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool. Dogs love their dog bones!
In a bowl, mix together bananas and well-beaten eggs; add oil. Stir together, then add flour, sugar, baking powder, soda and salt. Stir until thoroughly blended. Bake in a greased 9 x 5-inch pan at 350° for 1 hour or until pick comes clean. Remove from pan to cool. (I put waxed paper in bottom of pan to prevent sticking.)
Add sugar to bananas; beat in egg and water with dissolved soda. Add flour and salt and mix. Add melted shortening and stir. Pour into a greased pan and bake at 350° for 45 minutes or when tested with toothpick.
Cook onion and squash in small amount of water; drain. Add remaining ingredients. Season to taste with salt and pepper. Add a few cracker crumbs on top along with 1/2 stick of "pats" of butter or margarine. Bake at 350° for 40 to 45 minutes.
Using Welbuilt bread machine, add yeast first, then flour, salt, oatmeal and egg. Mix water, milk, honey, oil and warm to lukewarm. Add to machine. Start on medium setting. After 10 beeps add chopped nuts and raisins slowly. You may wish to dust the nuts and raisins with flour so that they will distribute more evenly in the dough.
Mix first 4 ingredients well. Add pie filling. Batter will be heavy and stiff. Bake at 350° for 40 minutes. Allow to cool before frosting.
Beat eggs, milk and oil. Sift flour, sugar, soda and salt together; add to egg mixture. Add vanilla. Fold in raisins and/or pecans. Fold apples in last. Bake 45 minutes at 350°.
Mix all ingredients. Bake in two 9-inch layer pans or tube pan at 350° for 30 to 40 minutes.
Mix together and put in 2 1/2-quart casserole dish. Bake at 350° for 1 hour.
Combine ingredients. Pour over chicken pieces. Marinate 30 minutes to 1 hour. Turn frequently. Bake at 325° for 1 1/2 hours or until chicken is done.
Cook potatoes until soft; peel and mash. Add all other ingredients to potatoes. Mix well. Pour into casserole, 9 x 13-inch.
Place chicken in oblong baking dish. Pour dressing over chicken. Sprinkle onion soup mix on top; spread preserves over top. Bake at 350° for 1 hour or until chicken is done.
Cook chicken day before. Debone chicken and chop in small pieces. Chop onion. Place mushroom soup, chicken soup, Ro-Tel and Velveeta in saucepan and heat until Velveeta is melted.
Mix sugar and flour in heavy pot. Add eggs, milk, water and vanilla. Heat until hot (do not boil). Pour into freezer can and finish filling with whole milk. Makes 1 gallon.
Rinse and dry chicken. Dip chicken in Italian salad dressing, then dip in mixture of crumbs, cheese, parsley and salt. Place on cookie sheet. Bake, uncovered, at 400° for 1 hour.
Heat oven to 375°. Beat together sugars and shortening. Blend in eggs and vanilla. Add flour, soda and salt. Mix well. Stir in 1/2 cup candies. Drop dough by rounded teaspoonful onto greased cookie sheet.	Press 2 or 3 additional candies into each cookie. Bake for 10 to 12 minutes.
Beat the margarine, butter and sugar until fluffy. Add the eggs, one at a time. Beat well after each addition. Add the flour. Add the lemon extract. Stir in the 7-Up. Bake in a well-greased mold pan at 325° for 1 hour and 10 minutes to 1 1/4 hours, depending upon the oven.
Cook rice in chicken broth until done. Set aside. Saute onions and celery in butter. Mix chicken, rice, onion, celery, water chestnuts, pimentos, mushrooms, soup and mayonnaise in a 2-quart casserole dish. At this point, casserole can be refrigerated and baked later.
Mix all ingredients together well in a microwave safe dish, adding crab meat last so lumps do not get broken. Cover dish and heat approximately 10 minutes in microwave oven. Make sure dip is heated thoroughly. Serve with crackers, tortilla chips or bread pieces.
Grease a 9 x 13-inch pan with butter. Layer cherry pie filling on bottom, then pineapple, then sprinkle dry cake mix over all. Melt 1/2 cup butter and pour over the top. Add nuts, if desired. Bake in oven at 325° until golden brown.
Mix margarine until creamy. Add remaining ingredients; mix well. Place in 9 x 13-inch pan.
Heat oven to 375°. In a blender, process all ingredients (except the chicken) until it is a smooth paste. Rub paste over chicken. Tie legs together with string and tuck wing tips under back. Place breast side up in a baking pan. Roast 1 hour. Let chicken stand before carving.
Mix all ingredients together. Divide into 3 cake pans (greased and floured). Bake in 350° oven for 30 to 35 minutes. Good with Caramel Frosting.
This is the basic recipe. At this point 1 (12 ounce) package of chips can be added or batter separated and other ingredients added (date and nut, oatmeal, raisins and coconut)
Layer ingredients in baking dish in order given. Bake at 350 degrees for 30 to 40 minutes until golden brown. Separate from sides of baking dish while cooling.
Place uncooked rice on bottom of greased 2 1/2-quart casserole. Top with sausage. Arrange onions over sausage and sprinkle with garlic salt, oregano and basil. Pour tomatoes evenly over onions and spices. Pour water evenly over tomatoes. Sprinkle with cheese and top with green peppers. Cover tightly with foil and bake at 350° for 1 1/2 hours or until liquid is absorbed. Uncover and let stand for 5 minutes before serving.
Heat oven to 350°. On large baking sheet, stir together pecans and butter. Bake pecans for 5 to 10 minutes or lightly browned. Cool pecans on baking sheet for a few minutes.
Mix shortening, sugar, egg, salt and peanut butter until smooth. Sift flour and soda. Mix well. Roll into small balls, then press with fork. Bake at 375° for 8 to 10 minutes.
After removing all skin and gristle, cut the fowl into dice and mix it with the celery. Add the salt and pepper and marinate for an hour before using with the oil and vinegar. Mix with mayonnaise dressing and garnish with lettuce, hard-boiled egg and stoned olives or strips of red pepper.
Mix all ingredients well. Chill at least 2 hours. Make 1-inch balls and place on ungreased baking sheet. Press thumbprint in each cookie. Fill with apricot or strawberry preserves. Bake at 350° for 8 to 10 minutes or until done.
Mix all ingredients together and refrigerate overnight. Serve with chips or fresh vegetables. Can serve warm also. Makes 2 cups of dip.
Combine all ingredients in 1 1/2-quart covered casserole. Bake at 350° approximately 45 minutes.
Mix all ingredients. Spread on flour tortilla. Roll up and chill. Slice with electric knife.
Mix all ingredients together. Pour into unbaked pie shell and bake at 350° about 30 minutes or until it sets.