HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, nutmeg, cinnamon, baking soda, soda, salt, sugar and cloves together. Add oil, pumpkin, eggs and water. Mix well. Then add dates and nuts. Pour into 2 well oiled and floured pans (loaf). Bake 1 1/2 hours in 325° oven.
Mix all together in a blender. If orange juice is frozen, use only 9 cubes.
Beat oil, eggs and lemon juice together. Add apples; set aside. Combine sugar, flour, salt, soda, cinnamon and cloves; mix well. Fold apple mixture into dry ingredients until dry ingredients are absorbed by apple mixture. Pour into a 9 x 13-inch greased pan; bake at 350° for 40 minutes. Serves 8 to 10.
Combine ingredients. Pour into baking dish and bake until thoroughly heated and pepper is soft. If too dry, add a little cream or milk.
Fold together yogurt and Cool Whip. Spoon into crust. Freeze 4 hours or longer. Move to refrigerator 30 minutes before serving.
Mix cream cheese, lemon juice and sugar. Add pineapple, Cool Whip, milk and nuts. Fold together and put in baked pastry or graham cracker crusts. Makes 2.
Pressure cook the beans and water for 1 hour. While the beans are cooking, saute the onions and oil in a small skillet. When the onions are soft and slightly browned, turn the flame to low and add the garlic powder and cumin. Stir a few minutes and remove from heat. When the beans are done, drain and save the liquid. Mash the beans and add onions, 3/4 cup bean broth, vinegar, salt and hot sauce. Mash well! Top with cheese, guacamole, sour cream, etc.
Mix flour, salt, sugar, baking powder, soda and cinnamon together. Beat eggs, oil, zucchini, orange rind and vanilla. Add to flour mixture. Add pecans and raisins. Pour into well-greased loaf pan. Bake at 350° until done. When cool, mix orange juice and confectioners sugar and pour over bread.
In a large bowl, stir ingredients together in the order given. Cover and refrigerate dough at least 12 hours. (Dough may be kept in refrigerator several days.)
In a mixing bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon. Sprinkle a third of the nut mixture into a greased 10-inch fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12 to 14 servings.
Stir together cream cheese and butter. Blend in flour, kneading to form dough. Place in a bowl in refrigerator overnight or longer.
Heat hominy; do not boil. Then drain and add Cheez Whiz, sour cream, pimentos and chiles. Mix well; heat thoroughly, but do not boil. Pour into your favorite casserole dish and serve!! This is an excellent side dish.
Soak burghul in water for 1/2 hour. Chop everything very fine. Drain burghul. Mix together with juice and oil.
Melt butter in a 9 x 12-inch dish. Mix other ingredients and pour into dish. Bake at 350° for 40 to 45 minutes.
Heat margarine or butter in a square pan until melted. Stir in flour, salt and pepper. Mix well, then add milk and broth; stir until it gets thick. Combine all of the ingredients and pour into a 9 x 13-inch greased pan. Bake, uncovered, at 350° for 30 minutes.
Wash, dry and break spinach leaves and lettuce leaves into small pieces. Arrange on salad plates with fruit slices on top. Top with toasted almonds. May use fruit dressing or dressing of your choice.
Preheat oven to 350°. Cook pasta according to directions. Brown hamburger until all pink is gone. Stir in onions and cook until onions are cooked through. Drain. Using a large pot (approximately 8 quarts), put hamburger mixture in pot, over low heat. Add can of soup, cream corn, and both cans of tomatoes. Do not drain corn or tomatoes, and do not add water to soup!
Combine and bring to a boil.	Cool and serve over ice cream or plain cake. Serves 4.
Preheat oven to 350°. Cream butter and powdered sugar. Add 1 cup flour to make a soft dough. Pat evenly into pizza pan and bake for 15 minutes. Remove from oven and spread pie filling over crust. Combine cheese, flour, brown sugar and cinnamon. Sprinkle over pie filling and return to oven and bake 30 minutes. Serve warm.
Cream shortening and sugar. Add egg, floured raisins, nuts and applesauce. Add dry ingredients and vanilla. Beat thoroughly. Pour into greased and floured loaf pan and bake at 300° for 1 1/2 hours. Candied fruit may also be used.
Cook cranberries in enough water to soften. Add sugar; cook, stirring constantly. When cool, add jello. Only use 1/2 as much water as called for. Mix and let jell.
Saute onion in butter (but don't brown onion). Add flour to butter mixture to form consistent batter. Add remaining ingredients (except broccoli) and cook until well blended and thickened. Add broccoli.
Mix all ingredients together and put in a greased 9-inch or 10-inch pie pan. Cover with pie crust (top only). Brush with milk and put a slit on top. Bake at 375° for 1 hour.
Cream together cream cheese, butter and sugar. Add eggs one at a time. Add flour slowly while beating mixture. Add salt and baking powder, then lemon and vanilla; mix well. Pour into greased and floured tube pan. Bake for 2 1/2 hours at 275°, or until cake tests done. Cool in pan.
Use 8-inch pie shell, mix together all ingredients and fill pie shell. Bake at 350° for 35 to 40 minutes. Take out and cover top with 1 cup of shredded American cheese, bake 10 more minutes. Let stand 10 minutes then serve.
Combine cornmeal, salt and baking soda. Add shortening, sour cream, corn and eggs. Spoon 1/2 of batter in greased 9 x 13-inch pan. Sprinkle with cheese and chilies. Cover with remaining batter. Bake at 375° for 35 to 40 minutes.
To prepare base of bars mix together 1-1/3 c. flour, margarine and brown sugar; easiest way is to use your fingers. Press into a greased 9 inch square pan. Spread with your favorite jam or pineapple filling, 1/4 to 1/2 inch thick. To prepare pineapple filling, mix together 1/2 c. sugar, cornstarch, undrained crushed pineapple, and lemon juice. To prepare topping, melt margarine in a saucepan. Remove from heat and add sugar, flour, cinnamon and nuts. Sprinkle topping over filling and bake at 350° for 35 minutes, or until top is lightly browned.
In 1-quart jar combine first 5 ingredients. Add soy sauce and vinegar; shake until blended. Add broth, sherry and water. Shake well. Store, covered, in refrigerator up to 2 weeks. Shake before using. Mix may be frozen in tightly covered containers in 1-cup portions; thaw and shake before using. Makes 4 cups.
Brown mushrooms in margarine or butter. Stir in garlic powder, onions, lemon juice and Worcestershire sauce until liquid evaporates. Set aside.
Steam zucchini. Combine sour cream, butter, cheese, salt and paprika. Stir over low heat until cheese melts. Stir in beaten egg. Pour over zucchini and chopped chives. Sprinkle with bread crumbs and grated cheese. Bake at 375° for 30 minutes.
Fry bacon until crisp. Drain, reserving 1 tablespoon of fat. Tear lettuce into bowl. Add tomato and onion. Sprinkle greens with seasonings. Combine 1 tablespoon of bacon fat and vinegar. Bring to boil. Pour over salad, tossing lightly to mix. Crumble bacon over top of salad. Serve immediately. Serves 6.
Combine all ingredients in a large microwave-safe bowl. Cereal expands rapidly when it cooks. Cover with plastic wrap, vent.
Blend cake mix, pudding, water, eggs and oil in a large bowl at medium speed for 4 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove cake from pans and cool on racks. Ice between layers and top with frosting (recipe follows)
Cream together cheese and butter. Sift in flour 1 cup at a time. Add salt and pepper. Press through cookie press into straw shapes. Bake at 400° until they begin to brown slightly. Remove with spatula onto wax paper and cool.
Cream eggs, sugars, salt and vanilla. Sift flour with baking powder; add to creamed mixture. Fold in apples and nuts. Mix well.
Mix together the sugar, vinegar, salad oil, salt and pepper. Combine vegies and dressing; mix. Toss several times, or turn in bowl with tight lid. Chill overnight or longer. Turn daily until eaten.
Pour into greased muffin tins and bake at 400°. Store in refrigerator and use as needed.
Mix all ingredients together. Divide into 8 parts. Form patties. Place 1 slice cheese on patty and top with another patty. Brown and cook on grill or frypan. Cut rolls in half. Butter sides. Sprinkle with little garlic powder and heat in oven. Put cooked patties in. Enjoy!
Pick over oysters and drain. Grease a baking dish and cover with a third of the cracker crumbs. Cover with half the oysters and season. Add half the oyster liquor and cream mixture. Repeat. Cover the top with remaining crumbs. Pour melted butter over all. Bake at 400° for about 30 minutes. Serves 6.
Drain and flake salmon, removing skin and bones. Combine salmon with next 7 ingredients. Chill several hours. Shape salmon mixture into 1 large or 2 small balls. Coat with either chopped pecans or the parsley. Chill well. Serve with crackers. Serves 10. Approximate time to prepare: 20 minutes (Needs 2 to 3 hours to chill.)
Cook noodles in salt water, add bacon drippings. Add kraut and beef hot dogs. Mix well. Eat warm.
In large deep frying pan, saute onions in 3 tablespoons cooking oil. Put in stewed tomatoes. Slightly boil okra, about 5 minutes; drain. Then put okra in tomatoes and let cook for awhile, about 20 minutes. Good.
Cook, skin, debone and cut up chicken. Make a sauce of soup, sour cream, chilies and oregano. Add chicken broth if sauce is too thick. Put chicken and sauce in a large bowl. Add torn up tortillas and a portion of the cheese; stir. Put all in a large casserole dish. Sprinkle with remaining cheese and sliced black olives. Bake at 350° for 1 hour.
Soften cream cheese to room temperature, then mash with fork. Chop pecans fine until you have 1/2 cup. Chop salad olives until you have 1 cup. Cream mayonnaise with cream cheese. Add olives, nuts, olive juice and a dash of pepper. Mix well and seal in a jar. Refrigerate 24 to 48 hours before using. Keeps well in refrigerator for several weeks.
Mix flour, sugar, baking powder and salt. (I like to use 1/2 cup of whole wheat flour and the rest white flour.) Add milk. Mix well and roll out on floured surface to size to fit 9 x 13-inch baking pan in which you have butter or margarine. Place dough in and turn over so both sides are coated. Cut into thirds across the pan and then into 6 to 8 strips. Bake in a 450° oven approximately 18 minutes. I have sprinkled poppy seed or sesame seed into the margarine before putting the dough into the pan. I have also added 1/2 cup grated Cheddar cheese and 1/2 teaspoon garlic powder to the dough before baking and sprinkled the top with Parmesan cheese and dry Italian (Good Seasons) dressing mix when I take out of oven for Garlic Butter Dips.
Fill soup pan with water. Dice potatoes, onions, garlic, bell pepper and carrots and add to water. Add tomato sauce. Cook for 40 minutes. Add Jack cheese to top; sprinkle cilantro on top (optional). Serve with flour tortillas.
Soften cream cheese in microwave on High 15 to 20 seconds. Mix cream cheese, milk and Equal (or sugar) in large bowl with whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with chopped nuts and a dollop of whipped topping if desired.
Brown hamburger and sausage; drain. Cube cheese. Add tomatoes and hot sauce. Put all ingredients into crock-pot and simmer on low heat.
Cut anchovy fillets into small pieces. Peel potatoes and cut into julienne strips. Slice onions and saute in small amount of butter. Butter a 9 x 13 x 2-inch baking dish and put potatoes, anchovy and onions in layers, ending with potatoes. Pour half and half over and sprinkle with bread crumbs. Bake at 375° for about 50 minutes or until potatoes are done. Serves 4.
Mix first three ingredients together and press into a 13 x 9-inch pan. Mix next three ingredients and pour over crumbs. Slice 5 bananas. Sprinkle with lemon juice and spread over mixture in pan. Pour drained crushed pineapple over all. Top with Cool Whip. Garnish with nuts and cherries.
Brown bacon. Cook ground beef and onion. Drain and rinse all beans except pork and beans. Drain beef; return to skillet. Add reserved beans, undrained pork and beans, barbecue sauce and all except 1/4 cup of bacon to beef in skillet. Mix well. Spoon mixture into 9 x 13 baking dish. Top with remaining bacon. Bake 45 minutes at 350°.
Melt almond bark according to package directions. Mix rest of ingredients together. Pour almond bark over mixture and toss gently. Spread on cookie sheet to cool. Serve.
Mix flour, oleo and sugar well and bake until brown at 400° in a 9 x 13-inch pan.
Combine 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed until smooth and creamy. Set aside.
Combine apples and 2 cups sugar; let stand 30 minutes. Add flour, salt and soda; beat for 1 minute on medium speed. Add eggs, oil and vanilla; beat for 3 minutes on medium speed. Pour into greased and floured 9 x 13-inch baking pan. Bake at 350° for 45 minutes to 1 hour. Combine brown sugar, milk and margarine; cook for 2 1/2 minutes. Pour over hot cake.
Mix together first four ingredients. Pour over crackers. Stir well. Bake 1 hour at 250°, stirring every 15 minutes. Cool. Store in airtight containers.
Allow all cheeses to stay out in room temperature for 3 hours. Mix together cream cheese, Bleu cheese, onion and Worcestershire sauce. Put Cheddar through a grater and add to cheese mixture. Roll in walnuts. Serve with crackers.
Cut up several brownies in bite sized pieces. Put in parfait glasses, layer of brownies and layer of ice cream. Repeat and top with whipped cream.
Mix flour, salt and pepper. Coat partridge with flour mixture. Heat oil and butter in a large skillet on medium-high heat. Add partridge pieces and "stir-fry" just until pinkness is gone, about 5 minutes. Stir in sweet and sour sauce. Serve with rice.
Crush cookies in resealable plastic bag with rolling pin or in food processor container. Pour cold milk into a large bowl. Add pudding mix. Beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 of the crushed wafers.
Sift together the flour, sugar, salt, baking powder, baking soda and cinnamon. Add carrot, oil, eggs and nuts. Bake at 350° for 1 hour.
In mixing bowl, combine sugar, salt, nutmeg, vanilla and butter. Add potatoes, mix well. Add eggs and milk, mix well. Stir in flour and baking powder. Chill thoroughly. On a lightly floured board, roll out dough to 1/2 inch thickness. Cut with doughnut cutter.
Crumble sausage into a large frypan. Cook over medium heat. Add onion. Cook and stir until transparent. Drain; discard all but 2 tablespoons drippings. Stir in flour. Cook over medium heat about 6 minutes or until mixture bubbles and turns brown. Stir in milk. Add seasonings. Cook, stirring until thickened. Delicious over biscuits.
Shred cabbage fine with sharp knife; mix with carrots, green pepper and onion. Sprinkle with 1/2 cup cold water; chill. Soften gelatin in 1/4 cup cold water; set aside. Mix sugar, vinegar, celery seed, salt and pepper in saucepan. Bring to boil. Stir in softened gelatin. Cool in refrigerator until slightly thickened; beat well. Beat in oil. After vegetables are drained well, pour oil and vinegar mixture over vegetables. Keeps well several days in refrigerator.
Cream butter, shortening and sugar. Add eggs. Beat mixture. Add flour and soda and blend. Add sour milk; add mashed bananas and mix thoroughly. Grease and flour bread pan. Bake at 350° for 1 hour.
Mix pinto beans and refried beans into a pot and warm slowly. Brown ground beef. When beef is browned, add garlic and medium chopped onion. Saute beef and vegetables about 2 minutes. Add chili mix as directed on packages. Mix chili meat to beans and let simmer 30 minutes. Good served with cheese and crackers.
Grease a large roaster lightly. Shred cabbage and put in roaster. Brown hamburger and onion; salt and pepper. Drain and add to cabbage. Stir in dry rice. Add tomato soup and 1 can of water. Cover and bake at 350° for about an hour. Better than cabbage rolls. Easier too!
Place a layer of potatoes in a large, greased casserole. Top with a layer of onion slices and shredded cheese; repeat. Mix milk and soup in a saucepan; heat well. Pour over potatoes, onion and cheese. Dot with butter. Bake at 375° for 1 hour.
Cut cabbage, celery and onion into bite size pieces. Put all ingredients into 5-quart Dutch oven. Simmer 1 to 1 1/2 hours, until vegetables are tender.
Sift flour, baking powder and salt. Blend shortening in and add milk. Mix well. Turn on floured board and roll as for making biscuits, trying to make dough oblong shaped.
Combine all ingredients and make dough. Drop by spoonfuls on an ungreased cookie sheet. Bake at 375° until edges are brown.
Brown ribs. Add onions, bell peppers and celery. Add one cup water. Cover and cook on slow heat until ribs are tender (about 1 1/2 hours). Add small amount of water, but keep sauce thick. Add oysters and liquid; cook ten minutes. Add shallots, parsley and rice. Mix thoroughly.
Mix all ingredients together. Mix well. Bake like cookies on a cookie sheet at 350° until done.
Cook macaroni and drain. Cook celery in chicken broth for 5 minutes (or use a chicken flavored bouillon cube plus 3/4 cup water). Combine macaroni, celery broth, celery soup, chicken, parsley and salt, if needed. Pour in greased 2 quart casserole. Sprinkle with grated bread crumbs; dot with butter Bake at 350° for 30-40 minutes
Dissolve yeast in warm water. Let stand 5 minutes. Combine next 7 ingredients in heavy saucepan. Cook over medium heat, stirring constantly until cheese melts. Cool to 105° to 115°. Add eggs; beat 1 minute on medium speed of mixer. Stir in yeast mixture, pineapple and enough flour to make a soft dough. Turn dough out onto floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in well-greased bowl, turning to grease top. Cover and let rise in warm place (85°), free from drafts 1 hour or until doubled in bulk.
Cook rice as directed on package, omitting butter. Cool in large bowl. Add green onions, green pepper and olives. Drain artichoke hearts, reserving marinade; cut them in halves. Combine artichoke marinade with curry powder and mayonnaise. Add artichoke hearts to rice salad; toss with the dressing. Chill.
Combine egg, soy sauce, sherry, ginger and garlic. Dip pork chops in egg mixture, then in bread crumbs. Bake at 350° for 30 minutes. Turn and bake 20 minutes longer.
Cream the butter and 2 cups of sugar together. Add eggs. Combine dry ingredients together and add alternately with the sour cream to the batter, beginning and ending with dry ingredients. Mix just until the ingredients are blended together. Add the vanilla. Pour batter into 2 loaf pans. Mix 1/4 cup sugar with the cinnamon and sprinkle over the batter. Bake in a 350° oven for 50 to 60 minutes. Cool thoroughly. It is best served the next day.
Sift flour, then sift with sugar, salt and cocoa. Put into large bowl. Add oil, eggs and vanilla. Beat at medium speed for 4 minutes. Bake in a 13 x 9-inch pan for about 1/2 hour, or until done, at 350°. Do not overbake.
Melt butter and add flour and sugar. Press in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Combine sugar, pumpkin and margarine. Blend in eggs. Combine flour, baking powder, cinnamon, nutmeg and salt. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in raisins and nuts.
In large mixing bowl mix all ingredients except margarine and cereal. Mix well and pour into 10 x 13-inch baking dish. Melt margarine and spread over top of mixture. Bake at 350° for 45 minutes.
Place cooked carrots, onion and pepper rings in large bowl. Mix together other ingredients and pour over carrot mixture. Marinate overnight. Good alone or as topping for salad.
Sift flour, baking powder, soda and salt. Cream oleo and sugar until light and fluffy. Beat eggs into sugar/oleo mixture. Add flour mixture and bananas alternately to oleo mixture. Coat blueberries with 2 tablespoons flour. Carefully stir berries into batter. Spoon into well greased 9 x 5 x 3-inch pan. Bake at 350° for 50 minutes; cool slightly before removing from pan. Makes 1 loaf.
Cream sugar and shortening. Add well beaten egg yolks and vanilla. Mix coconut, pecans, crackers and baking powder and add to sugar mixture alternately with milk. Beat egg whites until stiff and fold in. Bake at 375° for 30 to 35 minutes. Batter will be thin.
Fry hamburg and onion. Place in bottom of a greased 1 1/2-quart casserole. Add peas, then corn. Spread mashed potatoes over top. Dot with butter. Bake at 350° until golden brown, approximately 30 to 45 minutes.
Mix 2 tablespoons green food coloring into lime sherbet and set aside. Mix 2 tablespoons red food coloring into raspberry sherbet with 2 cups chocolate chips and set aside. Spray nonstick cooking spray into large plastic container. Line plastic container with lime sherbet (to make the rhine). Fill inside of plastic container with raspberry sherbet. Re-freeze entire container for 12 to 24 hours. For serving, take out of container and slice. Instant watermelon.
Fry ground beef and sausage until it loses its pink color; drain. Add other ingredients and heat. Serve with or over tortilla chips.
Cook fettuccine; drain. Heat butter and garlic in skillet on medium until garlic is lightly browned. Add half and half, crab and pepper. Heat about 3 minutes or until mixture just begins to bubble, stirring occasionally. Add Parmesan cheese; stir 1 minute. Remove from heat. Serve over fettuccine. Add additional Parmesan cheese, if desired. Makes 4 (1 cup) servings.
Brown pork in skillet. Add onions and cook until softened. Add other ingredients and simmer for 20 minutes. Add 3 tablespoons water to flour and make a thin paste. Add to pan. Heat until gravy is thickened, stirring constantly. Serve over noodles. Serves 4.
Mix ingredients and press into 2 (9 x 13-inch) greased pans. Bake at 300° for 20 to 25 minutes.
In a mixing bowl, combine the turkey or chicken with celery, almonds, salt, thyme and pepper. Stir in the mayo or salad dressing and blend well. Add cheese and toss, then transfer to a greased 2-quart baking dish. Top with crushed potato chips. Bake, uncovered, in 450° oven for 15 minutes until heated through.
Line a 13 x 9 x 2-inch pan with foil; lightly butter foil. Combine sugar and milk in a 3-quart heavy pan. Stir and cook over medium heat until mixture reaches a full rolling boil. Reduce heat if necessary, but keep mixture boiling steadily for 6 minutes. Stir as needed to prevent scorching. Meanwhile, put chips, butter and vanilla in large bowl of electric mixer. Pour the hot mixture into mixer bowl and beat at high speed until there is no butter on top. To tell when candy is ready to pour, lift beaters and let a little candy drop off them. If the drops do not sink into the candy, it is ready to pour. Stir in walnuts. Pour into pan; mark pieces while warm. Let candy cool for several hours or overnight; until candy is firm before cutting.
*Or 1 pint fresh strawberries. Put sugar over sliced strawberries and let set at least 1 hour.
Beat eggs until lemon-colored. Add sugar to eggs and mix thoroughly. Bring milk and margarine to a boil. Add this mixture to egg mixture and beat vigorously. Add vanilla and pour into unbaked pie shell. Bake at 350° for 40 minutes or until firm.
Take cooked, cooled cornbread; crumble into a 9 x 12-inch bowl. Layer tomatoes, pepper, onion, lettuce and bacon.