HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour hot water over dates; cool. Combine shortening, sugar, eggs and vanilla. Beat until fluffy. Sift dry ingredients together. Add alternately with date mixture on low speed. Blend only until smooth. Add nuts. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
Cream margarine and sugar together. Add eggs and mix. Add 2 cups flour saving some out to coat fruit. Mix and add fruit and mix well. Bake for 2 1/2 hours at 275° with a pan of water under cake as it bakes. Grease and line pans with wax paper. Makes 4 (1 pound) loaves or 1 tube pan.
Cook broccoli and drain. Add cooked rice. Combine other ingredients with above. Stir until cheese melts. Spray baking dish with Pam. Pour mixture in dish and bake 20 to 30 minutes in 350 degree oven.
To save final preparation time while entertaining hungry guests for brunch, the eggs can be poached ahead of time. Poach slightly underdone. Place in ice water until you begin making the sauce. Replace ice water with warm water to bring the eggs up to room temperature. As the sauce nears completion, replace the warm water with boiling water to heat the eggs prior to serving.
Mix eggs, sugar, butter, vanilla and mace. Mix in 1 1/2 cups flour. Mix 1/4 cup flour in cherries and 1/4 cup flour in pineapple and 3/8 cup of flour in pecans. Mix all together and put in tube pan. Bake at 325° for about 1 1/2 to 2 hours.
Preheat oven to 375°. Cut loaves in half. Toast bread lightly. Spoon sauce over bread. Add toppings. Put Mozzarella cheese on top. Bake 10 minutes or until cheese melts.
Tear lettuce and spinach into 1 to 2-inch pieces. Slice radishes, carrots and red cabbage finely. Lightly toss together and add ham, turkey and cheese. Top with croutons and tomato wedges. Add your favorite dressing.
In a large skillet, heat cooking oil. Saute onion until soft and transparent, but not browned. Add beef cubes and brown; add stock, paprika, salt and pepper to taste. Cover and reduce heat. Simmer 1 hour; add potatoes, carrot and tomato juice. Simmer 30 minutes longer (until beef is tender and vegetables cooked).
Beat eggs, milk and cornstarch. Mix with rest of ingredients. Mix well. Pour into a greased dish. Bake at 325° for 40 to 45 minutes or until set.
Combine oatmeal and soda; add flour and baking powder. In another bowl, mix vinegar and milk and let stand for 5 minutes. Mix remaining ingredients; stir wet ingredients with dry ingredients just until moistened. Fill muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes.
Combine ingredients; chill. Fold in Cool Whip. Return to refrigerator to set.
Beat eggs and sugar. Add other ingredients. Add scalded milk last. Bake at 450° for 10 minutes, then at 325° for 40 to 50 minutes or until knife comes out of center clean.
Cut steak and green peppers into 1/2 inch strips; cook and stir in oil in large skillet until meat loses red color. Stir in water, gravy mix and soy sauce. Cover; simmer 10 to 15 minutes until tender, stirring occasionally. Onion may also be used.
Stir together flour, salt and soda. In a separate bowl, mix Crisco, sugars, egg, water and vanilla. Mix the dry ingredients with sugar mixture. Stir in old fashioned Quaker oats, using a spoon.
Brown the ground beef and onions; drain. Add ketchup, mustard, salt and pepper to the meat mixture; heat until bubbly. Line the bottom of a 9 x 13 baking dish with biscuits. Spoon the meat mixture over the biscuits. Top with the cheese slices. Cut the remaining biscuits into quarters and place them point side down around the edge of the pan. Bake in a 400° oven for 15 to 17 minutes.
Combine crushed crackers and 1/2 cup melted oleo and press into a casserole dish. In skillet, mix onions and 1/4 cup oleo. Saute until onions are clear. Put into cracker crust. Sprinkle cheese over onions. Mix milk, eggs and salt and pepper. Pour over cheese. Bake at 350° for about 45 minutes.
Beat sugar, eggs, salt and pepper. Add vinegar and water and bring to boil. Cool. Add milk and mayonnaise. Pour mixture over cooked macaroni, celery, onions and chopped hard cooked eggs. Refrigerate overnight.
Make "fake" sour cream by creaming 1/2 of the cottage cheese with 1 teaspoon of vinegar. Gradually add remaining cottage cheese and vinegar; blend in mayonnaise. If too thick, add milk until desired consistency. When "fake" sour cream is complete, add package of salad dressing mix; blend well.
Heat oil in skillet until hot. Roll chicken in pancake mix; place in skillet. Sprinkle salt and pepper over chicken. Brown chicken lightly, then lower heat and cook until tender. Turn chicken over when needed.
Mix first 5 ingredients together and set aside. Mix remaining ingredients together. Add liquid to dry ingredients. Pour into pie shell. Bake in 425° oven for 15 minutes, then 350° oven for 40 minutes.
Combine flour, soda and salt. Gradually add sugar to butter in mixing bowl, creaming until light and fluffy. Add egg and vanilla, beating well. Gradually add the dry ingredients, mixing well after each addition. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make a depression in center of each cookie; place 1 teaspoon topping in depression. Bake at 350° for 12 to 14 minutes or until delicately browned. Makes about 48 cookies.
Brown hamburger, onion and green pepper together. Drain well. Add taco seasoning and 1 cup water. Simmer 20 minutes.
Heat oven to 375°. Lightly grease baking sheet. Stir into bowl, flour, baking powder, salt, cinnamon and ginger; add sugar, oats, oil, 2 to 3 tablespoons milk, egg and nuts. Drop by teaspoon about 2 inches apart. Bake 10 minutes at 375°. Yields 3 dozen.
Cook sausage and drain; set aside. Scramble eggs in bowl. Add one or two tablespoons of chopped nacho slices into scrambled eggs. Drain juice of Ro-Tel and add contents to bowl. Put pan of sausage on medium heat.
Mix all ingredients together thoroughly as listed, one at a time. Pour in a tube pan that has been greased and sprinkled with flour. Bake at 350° for 1 hour and 10 minutes. Remove from oven and pour the following sauce over cake while in pan.
Cook beef and sausage together until done. Add cheese, garlic, Worcestershire sauce and oregano. Let cool. Lay slices of party rye on cookie sheet. Top each slice with meat mixture. These can now be put in the freezer for 20 minutes or until frozen. Put in Baggies. When ready to bake, take them out of the freezer, put on cookie sheet and broil for 5 to 10 minutes.
Arrange chicken in greased 12 x 18-inch baking dish. Top with cheese. Combine soup with milk and stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle oleo over the stuffing mix. Bake at 350° for 50 minutes. Recipe can be cut down.
Saute onions and green peppers with the cooking oil. Mix in ground beef, tomato sauce, molasses, pepper and salt, then add kidney beans. Simmer 1 hour and add chili powder.
Saute onion and bell pepper in margarine. Mix in corn and rice. Top with slices of Velveeta cheese. Bake in a casserole at 350° for 45 minutes or cook in a crock pot at low setting 2-3 hours. Stir often.
Steam squash in microwave until tender, about 9 minutes. Saute carrots and onion in margarine until tender. Mix remaining ingredients together, including package of herbs from dressing mix. Bake at 350° for 45 to 60 minutes.
Mince zucchini and mushrooms. Stir in chicken, mayonnaise and seasoning. Fill pita pockets. Serves 2.
Brown sausage. Add vegetables and saute until tender. Add uncooked rice and soups. Mix well. Pour into casserole dish. Cook 1 hour in oven at 350°.
Stir together flour, baking powder, salt and sugar. Cut in shortening. Add egg and milk. Roll dough 1/2-inch thick. Cut into 3-inch rounds. Place 1-inch apart on cookie sheet. Sprinkle tops with sugar. Bake for 12 to 15 minutes. Split when cool. Fill with sweetened strawberries and top with whipped topping.
Mix all ingredients well; pour into an unbaked pie shell (9-inches) and bake in a 350° oven for 45 to 50 minutes. Cool and top with whip cream or ice cream, if desired. Even served nothing tops this.
Cook beef and onion until meat is lightly browned; drain. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer the mixture until rice is tender, about 15 to 20 minutes. Remove from heat. Add 4 ounces of cheese; stir well.
Mix well most of the ingredients together, folding in zucchini and pineapple last. Pour into 2 greased loaf pans and bake in a 350 degree oven for 40 to 45 minutes.
Cover bottom of a greased and floured 8 x 13-inch pan with the nuts. Mix together the margarine, brown sugar, eggs and flour. Add the red cherries, green cherries and pineapple, all cut up. Spread mixture over nuts. Bake at 300° for 1 hour and 15 minutes.
Cook macaroni per package instructions and drain and rinse. Add tuna, drained mushrooms and soup to macaroni. Cook over medium heat until warm through. Add cheese. Mix until melted. Serves 6.
Crumble Ritz crackers in bowl. Add walnuts. Beat 4 egg whites until stiff, add sugar and fold in cracker mixture. Bake at 350° for 5 to 10 minutes	in greased 13 x 9 x 2-inch pan. Cool completely.
Mix flour, sugar, salt and baking soda. Don't sift! Make 3 holes for cocoa, oil and white vinegar. Add water and vanilla. Mix well by hand. Bake at 350° for 35 minutes in 8-inch pan.
Mix pudding according to directions. Add Cool Whip. Put a layer of graham crackers in bottom of 9 x 13-inch pan. Add 1/2 of above mixture, another layer of crackers, rest of mixture and cover with crackers. Let sit while making the topping.
Place pie filling in prepared crust. Bake at 350° for 45 minutes or until knife tested and comes out clean.
1st Layer: Mix graham crackers, 1 stick melted margarine and 1/2 cup pecans. Pat into 13 x 9 x 2-inch cake pan.
Mix yeast with warm milk. Add salt, sugar, oil and eggs; mix well, then add flour (more if needed). Place in bowl about 1/3 larger than dough. Let rise to top of bowl. Work down with large spoon. Place on floured waxed paper and shape into rolls. Place in greased pan and let rise. Bake at 375° until brown.
Mix together egg whites and 2 tablespoons of water. Mix rest of ingredients except pecans and add to egg mixture. Mix pecans in egg whites and spices until coated. Place on cookie sheet, covered, with foil. Butter the foil. Spread pecans on foil. Bake at 250° for 1 hour. Stir every 15 minutes. Spread on waxed paper and cool.
Add shortening to flour, salt and sugar. Mix yeast with warm water and add to flour mixture. Add milk and mix. Let stand 1 hour. Then roll out and cut in biscuits. Fold these in half and place in pan and let set one hour. Bake in a 350° oven for 12 to 15 minutes. Spread a little butter on rolls before baking.
Mix rice, water and soup mix in baking dish. Place chicken on top and dot with margarine. Salt and pepper. Cover and bake 1 and 1/2 hours at 350°.
Beat egg, stir in milk, oil, cherry syrup and almond extract. Mix in flour, 1/4 cup sugar, cherries, baking powder and salt, just until flour is moistened. Fill 12 muffin cups 2/3 full. Mix 2 Tbsp. sugar and 2 Tbsp. chopped almonds. Sprinkle over batter in muffin tins. Bake at 375° for 25 minutes.
Cook beef and onions in a saucepan on medium heat, until done. Drain fat and add the remaining ingredients to the saucepan. Cook together on medium heat about 15 - 30 minutes until it starts to thicken a little, stirring always to keep it from sticking. Eat with tortilla chips or flour tortillas (cut up).
Mix oil, vinegar, basil, salt and pepper. Thinly slice mushrooms and onion; add to first mixture. Refrigerate for at least 1/2 hour. Wash and tear spinach in pieces; drain well and put into salad bowl. When ready to serve, add mushrooms and oil mixture to spinach and toss.
Cream butter and sugar together. Add eggs, one at a time. Beat well after each addition. Add sifted dry ingredients. Add vanilla and beat well. Bake in greased loaf pan at 350° for 1 to 1 1/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Makes 8 servings.
In a saucepan add cornstarch, sugar, lemon juice, pineapple juice and eggs. Cook until thick. Cool, then add Cool Whip, pineapple, fruit cocktail, oranges and cherries.
Melt margarine; stir in sugar, cocoa, flour and salt. Add beaten eggs and vanilla. Mix and pour into unbaked pie shell. Bake at 325° for 30 minutes.
Cook and debone chicken. Place chicken in casserole dish. Mix chicken soup and sour cream; pour over chicken. Melt margarine; add crushed crackers and poppy seed. Pour over soup. Bake at 350° for 25 minutes or until bubbly.
Beat softened butter about 2 minutes. Gradually add sugar. Beat well. Combine flour and soda and add one cup at a time to the butter and sugar mixture. Separate eggs. Add yolks to batter. Beat egg whites until stiff and add to batter. Pour in a tube pan and bake at 300° for 2 hours or until done when tested. This recipe came out of Southern Living.
Cream the shortening, butter, peanut butter, sugar, brown sugar and eggs. Blend in sugar and salt. Cover and chill for 2 hours. Heat oven to 375°. Shape dough into balls. Flatten with fork in crisscross pattern to 2 inches. Bake 10 to 12 minutes or until set.
Place milk, salt, sugar and butter in mixing bowl. Gradually add yeast and flour. Place dough in a greased bowl and brush top with butter. Let rise to double its size, 2 to 3 hours.
Mash avocados. Add remaining ingredients. Mix well. Chill or enjoy ASAP, as we do. Serve with tacos or chips or by the spoonful.
Combine sweetened condensed milk and brown sugar in a double boiler; cook until thick. Add the pecans and pour into prepared crust. Top with whipped topping and coconut.
Spread potatoes (thawed) into 9 x 13-inch casserole. Cut up butter and spread on top. Salt and pepper to taste. Cook 30 minutes in 350° oven. Mix sour cream, soup and cheese. Spread on top of potatoes. Top with cracker crumbs and butter. Bake for 20 minutes at 350°. Can be prepared a day ahead.
Cream eggs, oil and sugar. Sift flour, soda, cinnamon and salt. Bake 1 hour at 350° in greased and floured tube pan.
Mix all ingredients. Beat until smooth and creamy. Pour into a large greased and floured Bundt pan. Bake at 325° until center springs back when touched.
Simmer	onion, celery, sugar, salt, bay leaves, cloves, Lea & Perrins and Tabasco, uncovered, for 5 minutes in 1 cup tomato juice. Soften the unflavored gelatin in 1 cup of cold tomato juice. Dissolve this in the hot juice mixture. Add 1 cup cold tomato juice and lemon juice. Chill until firm. May add carrots or olives.	Serves 8 to 10.
Season chicken parts with salt, pepper and paprika. Brown 12-15 minutes in 4 tablespoons butter. Remove chicken from pan and place in casserole. Add 2 tablespoons butter to skillet and saute mushrooms about 5 minutes. Stir in flour, bouillon and Sherry. Cook 5 minutes, stirring frequently. Arrange artichokes over chicken. Pour sauce over top. Bake, covered, for 1 hour at 375°.
Roll half of pastry to 1/8 inch thickness on lightly floured surface; fit into a deep-dish 9-inch pie plate. Combine 1/4 c. brown sugar, 1 tablespoonful all-purpose flour in a large mixing bowl; stir well. Add pears, tossing lightly to coat; spoon into pastry shell. Combine 1/2 cup flour, lemon juice, butter and sprinkle over pears. Roll out remaining pastry to 1/8 inch thickness and place over filling. Trim edges; then seal and flute. Cut slits to allow steam to escape. Bake at 350° for 1 hour. Yield: one 9-inch pie.
Beat butter (softened) and sugar until creamy. Add vanilla and egg. Mix well. Stir in dry ingredients. Add chocolate chunks and nuts, if desired. Drop onto foil-covered cookie sheets. Bake at 350° for 12 minutes, until almost cooked in center. Cool completely so center sets.
Boil butter, sugar and half and half for 2 minutes. Remove from heat; dip bread squares into hot mixture. Place on buttered cookie sheet; bake at 350° for 15 minutes or until brown. Put baked bread on rack to cool. They will get crispy as they cool. Dip in chocolate if desired.
Combine crumbs and margarine. Press firmly into bottom of 9-inch pan. Beat egg yolks in large bowl until thick. Stir in milk, lemon juice and rind and blend. Fold in 1 2/3 cups of coconut and Cool Whip. Beat egg whites until stiff, but not dry. Fold into the lemon mixture. Spoon over crust. Sprinkle with remaining coconut. Freeze until firm, about 5 hours. Makes 9 servings.
Lightly brown sausage and chopped onion. Beat egg with water; add soup and mix together. Add the Rice Krispies and rice, sausage and onion and half of the cheese. Stir together. Cover with shredded cheese and bake for 1/2 hour at 375°.
Combine butter, sugar and vanilla. Cream until light and fluffy. Sift together the flour and cinnamon. Add to creamed mixture, mixing well. Stir in corn flakes and pecans.
Saute onion in pan sprayed with Pam until transparent, not brown. Mix onion, bacon bits, cooked potato and creamed corn. Mix flour with enough water to make a thin paste and stir into milk. Cook until slightly thickened and add to corn mixture. Bake in a 350° oven for 10 minutes. Serves 6.
Cook bacon until crisp; drain on paper towels. Set aside. Saute onions in bacon drippings until soft. Add potatoes, water, salt and pepper. Reduce heat, cover and simmer about 15 minutes until potatoes are done. Add corn and milk. Heat thoroughly. When serving, garnish with crumbled bacon.
Mix flour, 1 tablespoon sugar, salt, margarine, shortening, egg yolk and milk. Divide dough in half. Roll out onto 10 x 15-inch cookie sheet. Spread Rice Krispies on top of unbaked crust. Add apples, 1 1/2 cups sugar and cinnamon; cover with top crust. Beat egg white until stiff and spread over top crust.
Prepare Stove Top per package directions; cool. Form the dressing into balls and wrap them with ground beef. In a saucepan, combine the milk, mushroom soup, Worcestershire sauce and catsup; heat. Pour over meatballs and bake at 350° for 45 minutes.
Bring cheese to room temperature. Add sugar. Beat until creamy. Add eggs, one at a time, beating until smooth. Add vanilla. Spoon into cup cake papers already in the pan. Bake at 300° for 40 minutes. Let set 5 minutes. Spoon topping into depression left from cooling cakes. Bake another 5 minutes.
Heat soup in pan. Whisk in half and half. Reheat - do not boil. Add crab (shrimp also if desired). Heat! Eat! Enjoy!
To the mashed potatoes, add the remaining ingredients. Mix well. Bake at 350° for 45 minutes. This recipe can be assembled the night before and baked the day of. If the dish has been refrigerated, remove about 1 hour before baking. Serves 10 to 14.
Mix Veg-All, corn, celery, onion, mayonnaise and cheese. Place in an 8 x 8-inch casserole. Top with Ritz cracker crumbs which have been mixed with the butter. Bake at 350° for about 25 minutes.
Mix soy sauce, water, sugar, garlic and ginger together. Saute chicken/beef in oil, about 10 minutes. Remove meat; drain oil. Return meat to pan; pour sauce over the pieces. Bring to a boil, then cover. Simmer for 20 minutes, turning occasionally. Serve with sauce over rice.
Sprinkle chicken with Italian seasoning, salt and pepper. In a large, nonstick skillet, heat oil (enough to cover thinly the bottom of skillet). Add chicken. Saute 1 1/2 minutes per side until lightly browned. Remove and reserve. Add onion to skillet and saute briefly. Stir in artichokes with marinade and pepper strips. Add chicken broth. Cook over high heat 6 to 8 minutes until liquid is reduced to a thin sauce. Reduce heat to low. Return chicken to skillet. Cook until heated through.
Tear lettuce into small pieces. Chop cauliflower into little flowerets. Dice onion into tiny pieces. Fry bacon crisp and break into crumbs. Thaw out package of frozen peas. Put in Parmesan cheese. Sprinkle sugar lightly over the top. Spread mayonnaise over top. Cover and refrigerate. Mix well.
Mix eggs and sugar. Add oil, anise and vanilla. Mix flour with baking powder. Add flour mixture to egg mixture slowly, beating well after each addition. Let dough rest 1 to 3 hours or overnight (makes it easier to handle). Form into loaves approximately 1/2-inch thick and 2 to 3 inches wide. Don't let loaves touch. Bake at 350° for 15 to 20 minutes. Let cool. Slice diagonally into 1/2 to 3/4-inch slices. Sprinkle with sugar and toast slices in pan in oven for 15 to 20 minutes or until slightly brown. Store in sealed container. You can add 12 ounces chocolate chips to the recipe with the eggs and sugar. Great.
Sprinkle salmon with salt and pepper; place skin side down, in lightly greased 11 x 7 x 1 inch or 9 inch square baking pan.
Season chicken. Mix rice with soup mix in ungreased pan. Lay chicken on top of rice. Add water and bake at 350° for 1 hour. Check after 20 minutes. Add water if needed.
Sprinkle chicken with lemon juice and salt. Add rice, celery and stuffed olives, toss until well mixed. Mix mayonnaise, liquid smoke and barbecue sauce. Stir into rice-chicken mixture and chill. Serves six.
Mix flour, butter and sugar with fingers until mixed well. Add nuts and shape with fingers in horn figures. Bake 15 minutes in a 350° oven. While hot, dip in powdered sugar.
Mix all ingredients together. Place in 9 x 13-inch or larger ungreased baking pan or casserole dish. Optional: Sprinkle 1 cup or more crushed potato chips on top. Bake at 375° for 1 hour uncovered. Let sit 5 minutes before serving.
Bake in unbaked pie shell 10 minutes at 450° and 30 minutes at 350°.
Mix beans, peas, onions, pepper and pimento together. In a separate bowl, mix well vinegar, oil and sugar. Pour over bean mixture, stirring well. Let marinate overnight or for several hours. It is optional to drain before serving.
Wash greens several times. Remove stems and ridges. Using only the leaves, cut the greens into thin strips about 1/8-inch wide. Saute onions and tomatoes in margarine. Stir-fry sukuma (greens) with onions and tomatoes until bright green. Add water and salt. Simmer for about 20 minutes. "Sukuma Wiki" or "Push the Week" is so called in Kenya because toward the end of the week, when food supplies are low and the next pay day is a few days off, they cook this to "Push the Week" and stretch the groceries until they can buy more. Therefore, no Kenyan family would serve "Sukuma Wiki" to guests. It would be an insult.
Mix mayonnaise, sour cream, mustard, onion, salt and pepper. Set aside. Layer in glass bowl the lettuce, eggs, peas, macaroni, ham strips and cheese. Top with mayonnaise mixture and chopped parsley. Cover with plastic wrap and refrigerate overnight.
Dissolve the yeast in 1/3 cup warm water.	Add the flour, olive oil, salt and 1 cup of warm water. Knead together for 10 minutes. Place in an oiled bowl to rise, covered with plastic wrap. When the dough has doubled in bulk (about 2	hours) punch it down and divide in two.	Let the dough rest a few minutes.
Coat steak with mixture of flour, salt and pepper. In large skillet, brown strips in shortening. Drain tomatoes, reserving liquid. Add reserved liquid, water, onion, garlic and gravy base to meat. Cover; simmer 1 1/4 hours or until meat is tender. Uncover; stir in Worcestershire and add green peppers. Cover; simmer meat and peppers for 5 minutes. If gravy is too thin, combine 1 to 2 tablespoons all-purpose flour with an equal amount of cold water; stir into sauce. Cook and stir until thickened and bubbly. Add drained tomatoes, cut up; cook 5 minutes more. Serve over hot cooked rice. Makes 6 servings.
Cream the butter and 1 pound of confectioners sugar. Add vanilla and blend. Gradually blend in flour and oats or nuts. Portion with a No. 40 scoop. Place cookies 6 x 8 on ungreased sheet pans. Bake at 325° for 30 to 35 minutes. Bake until set but not brown. Cool slightly and sprinkle each pan of cookies with confectioners sugar.