HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and slice squash. Place layer of squash then layer of fresh peaches in a two-quart casserole. Continue alternating layers of fruit and vegetable until all have been used. Sprinkle brown sugar and salt over the combination and dot with butter. Cover and bake in a 350° oven for 40 minutes to an hour. Serves four.
Place in a large skillet, sugar, apple juice, margarine and cinnamon. Melt, then add apples. Cover and cook until tender.
Butter Pyrex baking dish or sheet cake pan. Pour the cherry pie filling into the dish and sift the white cake mix over this. Melt margarine and pour over the cherries and cake mix. Sprinkle the nuts over the top and bake at 350° for 45 minutes.
Cook celery and onion in margarine until tender. Add and mix soup, salt, pepper and water with rice, celery and onion. Make layers of rice mixture and broccoli. Top with melted cheese or grated cheese. Bake at 350° for 45 minutes in an 8-inch square pan. Serves 4.
Cream butter and sugar; add flour and egg yolks. Mix well. Add other ingredients and mix well. Pour in unbaked pie crust. Bake in a 350° oven for 1 hour or until set. Remove from oven and top with meringue; return to oven and brown to your desire.
Put cucumbers in cold water until crisp. Wipe dry and slice. Add onion slices and salt. Let it sit for 1 hour. Add 1-quart vinegar and a little water, sugar, mustard seed, ginger root and celery seed. Boil all together for 5 minutes. Can while they are hot.
Mix ingredients as you would regular pancakes. Fry in a skillet, just as you would regular pancakes. (Best if fried in butter.) Serve with chicken gravy and watch your family's surprise.
Beat eggs and salad oil until foamy. Add sugar, flour, cinnamon, vanilla, soda and salt; mix well. Add diced apples and nut meats. Pour into a greased and floured 9 x 13-inch pan. Bake 45 to 60 minutes at 350°.
In shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper. Firmly press mixture across bottom of pan and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes. In skillet, brown ground beef. Drain and stir in gravy mix, water and garlic salt. Bring to a boil. Add mixed vegetables; reduce heat to medium and cook 5 minutes. Stir in 1/2 cup cheese and 1/2 can of onions. Place in potato shell.
Mix undrained pineapple and sour cream. Sprinkle dry pudding mix over pineapple and mix well. When it begins to thicken, pour into crust and refrigerate. When set, top with Cool Whip and nuts.
Combine and cook for 10 minutes the dates, eggs, sugar and oleo, then add Rice Krispies, graham cracker crumbs and nuts. Cool. Shape into a log and roll in coconut. Chill and slice or shape into individual logs and roll in coconut.
Combine first 3 ingredients and press into a buttered spring-form pan. Bake in 350° oven for 6 to 8 minutes. Remove from oven; cool slightly. Beat only egg yolks until bubbly. Add softened cream cheese and mix on low until blended. Add sour cream; mix well. Gradually add sugar and mix until dissolved. Add vanilla. In a separate bowl beat egg whites until very stiff; add to cheese mixture. Mix on low. Pour into prepared pan. Bake at 375° for 45 minutes, then reduce to 275° for 15 minutes. Cool; cover. Refrigerate overnight (approximately 8 hours). The top should be a very dark golden brown and may crack (this is normal).
Put dry ingredients in mixing bowl. Boil together margarine, cocoa and water. Cool slightly and pour over dry mixture. Beat well, then add eggs, vanilla and buttermilk. Beat a little. Pour onto large cookie sheet, greased and floured. Bake 20 minutes at 350°.
Slice onion and squash; cook until tender (about 12 to 14 minutes in the microwave). Drain well. Mash and add margarine. Stir until it melts. Add toast cubes, milk, salt, sugar and beaten eggs. Mix well; turn into greased casserole. Bake at 350° for 45 minutes. Can also be microwaved for about 20 minutes. Serves 4. Double recipe to serve a larger crowd.
Mix first five ingredients together. Put in large casserole dish. Melt 1 stick margarine. Crush 2 packages Ritz crackers and mix with margarine. Sprinkle over other ingredients in dish. Bake at 350° for 30 minutes.
Dump all ingredients in a bowl; mix it up. Dump in a 9 x 13-inch pan. Sprinkle with nuts and sugar, if desired. Bake at 325° for 40 to 45 minutes.
Mix sugar, flour, soda and salt. Add eggs, cooking oil and buttermilk. Mix ingredients well with electric mixer. Hand stir in Raisin Bran. Fill muffin pan and bake at 425° for 20 minutes. Remainder of mixture can be stored in refrigerator in covered container.
Cook together the beef, onion and green pepper until browned; drain. Add basil, oregano, tomato sauce and rice. Boil thick sliced pieces of squash. Mix the egg into the cottage cheese. Put meat mixture on top of squash, then put cottage cheese mixture over that and layer. Put grated cheese on top of it all. Cook for 45 to 60 minutes in a 350° oven.
Prepare beans for cooking according to the master recipe. In Dutch oven or sauce pot, combine beans with about 5 cups fresh water. Bring to boil; reduce heat to low. Cover and simmer beans 30 minutes.
Mix everything well and pour into graham cracker crust. Bake at 275° for 50 minutes.
Dissolve chocolate and instant coffee in the boiling water; set aside. Mix raisins and walnuts with the 1 1/2 teaspoons flour; set aside. Cream butter and brown sugar until fluffy. Add eggs and vanilla; beat thoroughly. Add chocolate mixture. Sift flour with salt, soda and spices; add in thirds, alternately with sour cream, beating until smooth after each addition. Fold in raisins and nuts. Turn into a 10-cup greased and floured tube cake pan. Bake at 325° in preheated oven for 50 minutes.
Mix and spread on tiny biscuits. Serve warm. May add cheese and/or poppy seed to vary. Or, the ham mixture may be rolled into small balls (1 teaspoon) with a nut inside, then rolled in fine bread crumbs and quickly deep fat fry until golden brown. Serve warm.
Brown ground beef and onions, drain. Add spaghetti sauce mix and tomato sauce. Simmer gently to let flavors combine. Spread meat mixture in 9 X 13 pan. Layer on mozzarella cheese and sour cream. Top with crescent rolls, brush with butter and sprinkle on parmesan cheese. Bake at 375°for 20 to 30 minutes. Serves 8 to 10.
Cream sugar and butter. Add flour, chips and vanilla. Drop by heaping tablespoonful onto cookie sheet. Press with a fork until round; they should be pretty thick. Put pecan halve on top, if desired. Bake at 350 degrees for 12-15 minutes. Do not brown.
Melt butter. Saute onions and cabbage for 15 minutes. Sprinkle with flour. Add water gradually and heat to boiling. Add all other ingredients and simmer for 1 hour.
Mix batter ingredients. Pour over diced fruits and nuts; mix. Drop by teaspoonful onto ungreased cookie sheet and bake for about 10 minutes in 350° oven. Cool on rack, then store in tight container several days (a week or more). This batter is so stiff I mix the fruit and nuts in with more of a kneading than a mixing motion.
*You may substitute 4 crispy bacon slices (crumbled) for the ham.
Cream brown sugar and butter. Add beaten eggs. Sift 2 cups flour, salt, cinnamon and soda together and add to first mixture. Mix 1/2 cup flour with chopped dates, candied cherries, candied pineapple and nuts. Mix well. Add more flour, if needed, for stiff dough. Drop by teaspoon on greased cookie sheet. Bake at 350°.
Melt butter; stir in sugar and syrup. Heat to boiling. Spread in jelly roll pan, 15 1/2 x 10 1/2-inch. Sprinkle with pecans. In a large bowl, dissolve yeast in lukewarm water; add baking mix and beat vigorously. Turn dough on floured board and knead 10 minutes.
Boil chicken and debone. Cut chicken up into small pieces. Combine both cans of soup with broth and onion in saucepan until onion is tender. Put half of the stuffing mixture on the bottom of a 2-quart casserole dish. Place all of the chicken on top of the stuffing. Pour the soup mixture over the chicken. Place the remaining half of the stuffing mixture on top. Cut margarine in little pats and put on top. Bake at 400° for 30 minutes or until very brown on top.
Preheat oven to 375°. In a small bowl, combine wafer crumbs, butter and 1/4 cup of the sugar. Press evenly into the bottom and 1-inch up the sides of a 9-inch spring-form pan. Refrigerate.
Heat oil in large pot. Add garlic and onion; saute until soft. Add carrots, celery, cabbage, spinach and broccoli. Add basil, oregano, salt, pepper and vinegar. Cover and cook on low heat for 10 minutes. Add red peppers, beans, tomatoes and water. Cover and simmer for 15 minutes. Bring to boil. Add pasta; cook 10 to 15 minutes, until tender. Serve topped with 1 tablespoon cheese.
Put potatoes through medium blade of food chopper or chop in blender (if you like, chop 1 small onion along with them). Add salt, pepper, flour and egg. Beat with spoon until well blended. Drop large spoonfuls onto hot, well oiled skillet or griddle. Cook until bottom is browned, then turn and brown the other side. A traditional accompaniment for pot roast. Serves 4.
Mix flour with baking soda. Combine sugar (white and brown), butter, vanilla and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by rounded spoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Pour honey and melted butter over dry ingredients. Mix well. Bake on a cookie sheet at 350° for 10 minutes. Stir; then bake for 10 more minutes. Cool completely. Store in sealed container.
Heat oven to 375°. Grease and line the bottom of a 15 x 10-inch jelly roll pan (it looks like a cookie sheet with sides) with waxed paper. Combine flour, baking powder and salt in a small bowl. With electric mixer at high speed, beat egg whites until foamy. Gradually add 1/3 cup granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
Break tortillas into small pieces in the bottom of 9 x 13-inch pan. Brown the ground beef; mix all the ingredients together except the cheese and pour it over the tortillas. Sprinkle cheese on top of meat mixture. Bake at 350° for 45 minutes.
Drain pineapple and add enough water to juice to make 2 cups. Heat to a boil, add jello and dissolve well. Put in refrigerator until it starts to jell. Add salt, cheese, mayonnaise, pineapple and nuts. Put back in refrigerator until it jells good.
Combine ingredients and sift. Use 2 teaspoons per cup and pour in boiling water. (If you use it all at once, this will make 2 quarts of tea.)
Combine all ingredients together and chill at least 2 hours. Serve with crackers or chips.
Stir the pudding and crushed pineapple together for several minutes until it thickens. Drain the fruit cocktail. Add the fruit, nuts and marshmallows to the pudding. Mix in the cool whip. Chill 2 hours or more.
Rub chicken and cavity with lemon, salt, pepper and thyme. Melt butter and add veggies. Stir and simmer. Add chicken, bouillon and wine; boil until veggies are tender. In a serving dish, put yolk, cream, juice and chicken. Serve immediately. Serve with white rice. Waterzooie is even better prepared one day in advance of serving.
In a mixing bowl, combine the flour, baking powder and salt. Using a pastry blender, cut in the shortening until it is about the size of small peas. Sprinkle 1 tablespoon of the milk over a part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide into 6 equal portions. Form each into a ball; cover and set aside. On a lightly floured surface, roll out each portion of dough into a 7 1/2 to 8-inch circle, trimming uneven edges. Place an apple in the center of each circle of dough.
Preheat oven to 350°. Put in blender and blend until smooth all ingredients. Stuff fresh mushroom caps with the spread and bake 15 minutes. You can use this as a spread for party sandwiches or on crackers. It also makes a delicious dip for vegetables; just add more sour cream to obtain a dip consistency and add more onion to suit taste.
Put fish in baking dish. Cover with butter, salt and pepper. Bake at 350° for 10 minutes. Mix soup and sour cream together. Cover fish with this mixture. Return to oven and bake 25 to 30 minutes.
Mix last 7 ingredients together and marinate brisket (that has been well trimmed) in a tightly covered pan for 12 hours in refrigerator. Cook in 250° to 275° oven in tightly foil-covered pan for 2 to 3 hours.
Cut bread into 1-inch cubes; place half in a greased 9 x 13 x 2 baking dish. Cut cream cheese into 1/2-inch cubes and place over bread. Top with blueberries and remaining bread.
Combine all ingredients. Drop by spoonfuls on greased cookie sheets. Bake at 350° for 8 to 10 minutes. Wash cookie sheet each time.
Boil green beans, limas, and peas together. (Don't overcook.) Drain. Add eggs, onion, salad oil, mayonnaise, and Worcestershire sauce. Combine all ingredients and chill.
Cream the butter. Add powdered sugar and salt. Add applesauce and vanilla. Blend in flour. Place on ungreased sheet in balls. Flatten with a glass dipped in sugar. Roll warm cookies in cinnamon and sugar. Bake at 325° for 15 to 18 minutes.
Preheat oven to 350°. Combine dry ingredients for bottom layer; cook for 15 minutes or until golden brown. Combine eggs, lemon juice and almond extract; pour over bottom layer. Bake at 350° for 25 minutes; while warm, sprinkle with 3 tablespoons of confectioners sugar. Cut into 1 1/2-inch squares. Use a 9-inch square pan.
Put first 5 ingredients all together and cook until thick. Put in dish and cool. Mix instant pudding with milk. Spread on top of first layer, then spread this layer with Cool Whip. Spread coconut on top of Cool Whip.
Slice bananas into a bowl and set aside. In a saucepan melt butter, add sugar and milk. Boil until thickened, stirring constantly. Add peanut butter, stirring while boiling, remove from heat when it thickens. Pour mixture over the bananas.
Preheat oven to 400°. Grease pie plate 10-inch. Mix tuna, cheeses, onions and pimientos in pie plate. Beat remaining ingredients 15 seconds in blender. Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Makes 6 to 8 servings.
Mix chicken soup, chilli peppers and sour cream until smooth. Add about 2 to 3 ounces cheese. Mix well. Place 2 to 3 tablespoons chicken on medium-size flour tortilla shell. Put 2 to 3 tablespoons soup mixture on top. Fold up tortilla shell. Put in greased baking dish and cover with the rest of the soup mixture. Grate rest of cheese on top. Bake at 350° for 25 to 30 minutes.
Butter oblong cake pan and set aside. In large bowl, combine oatmeal, coconut, raisins and walnuts; set aside. In heavy saucepan, combine sugar, cocoa, milk and margarine. Stir until dissolved and margarine is melted. Bring to a boil and boil for just one minute. Remove from heat and quickly add vanilla and peanut butter; stir until melted. Add ingredients from bowl and stir together. Pour mixture into buttered pan and let cool. Cut into squares. Keep refrigerated.
Mix first 7 ingredients. Fold in blueberries. Bake in greased muffin tins at 400° for 20 to 25 minutes.
Beat the above ingredients until well mixed and add: 1 cup flour. Beat with mixer for 2 minutes and add: 1 c. flour. Mix with spoon until it is a soft, but not too sticky dough (add up to another 1/2 c. flour if necessary). Butter a warm bowl, put dough in it; cover bowl tightly with saran wrap and let rise 45 minutes. Punch down dough and shape into French loaf and place on greased, cornmeal sprinkled cookie sheet. Let rise again until doubled (about 30 min.), cut diagonal slices across the top and bake at 400 degrees for 20 minutes or until golden brown.
Mix all ingredients except steaks. Marinate steaks for at least 2 hours (better if longer). Grill steaks. Yields: 4 to 6 servings.
Combine all ingredients and mix well. Sprinkle with finely chopped filberts and chill.
Put a slice of onion on each piece of meat. Mix remaining ingredients well. Pour over meat and onion. Bake at 350° approximately 1 hour.
Combine all ingredients with wooden spoon until well blended. Bake 25 to 30 minutes at 350°. Prick cake with fork after baking and ice cake while hot.
Mix and drop on greased cookie sheet. Bake at 425° for 8 to 10 minutes. Remove from oven and spread 1 stick melted butter and 1/2 teaspoon garlic powder over biscuits.
Place shortening and sugar in mixing bowl and beat until fluffy; set aside.	Mix flour, salt, cloves, cinnamon, nutmeg and cocoa and set aside. Stir baking soda into buttermilk and add alternately with the flour mixture to shortening and sugar. Add vanilla, walnuts and dates (dates make the cake a little moist). Bake in a greased and floured funnel pan in a preheated 350° oven about 1 hour. Test with toothpick. Serve wedges with real whipped cream, preferably, or vanilla ice cream.
Thaw berries, drain and save juice. Drain pineapple; save juice. Dissolve jello in boiling water. Add saved juices; should be about 1 cup. If not, add water to make 1 cup. Add fruit and nuts. Put half the mixture into clear glass container and chill until set. Keep rest of mixture at room temperature. When first half is set, spread with sour cream. Carefully pour remaining jello over top. Chill until completely set.
Heat oven to 325°. Coarsely chop artichoke hearts. In small bowl, combine cheese, mayonnaise and half and half. Mix well. Stir in bell pepper, pimento and artichoke hearts. Spoon mixture into shallow baking dish and bake for 25 minutes. Serve warm with Melba toast. Serves 6.
Peel and dice the tomatoes. Add the onion, garlic, parsley, basil and olive oil to the tomatoes; season with taste with vinegar, salt and peppers. Set aside. Boil the spaghetti until al dente and drain. Toss the hot spaghetti with the tomato mixture. Serve immediately, topped with cheese. The tomato mixture may be prepared ahead, but if it is refrigerated, bring it back to room temperature before mixing with the hot spaghetti.
Mix ingredients in blender until smooth. Put clove of garlic in jar. Makes 3 cups.
Mix the first 3 ingredients with enough milk to hold together. Make into meat balls and place in baking dish. Mix the remaining ingredients and pour over the meat balls. Bake for 1 hour at 350°. If meat balls begin to get too brown, cover with foil.
Open all cans. Brown garlic in the olive oil in a large skillet over medium heat. Be careful not to burn garlic. Once garlic is brown, add dried basil and brown it for no more than 10 seconds, then quickly add crushed tomatoes and juice from cans of clams, reserving clams for later. Lower heat to slow simmer. Cook for 2 to 4 hours, stirring occasionally.
Beat cream cheese until smooth; add drained clams, garlic powder, parsley flakes, Worcestershire sauce and pepper.
Place 6 slices of bread, buttered side down on bottom of 9 x 12-inch pan. Top with sausage, then cheese. Place remaining 6 slices of bread, buttered side up, on top of cheese. Beat eggs and "half and half" together and pour over ingredients. Bake at 375° for 1 hour. Let set 30 minutes before serving. Cut into squares. Enjoy!
Mix zucchini and sugar together well and boil for 6 minutes. Add pineapple and lemon juice and boil for 10 minutes.
Let dough rise. Roll out dough on floured board. Mix together egg, grated cheese and parsley. Brush mixture on top of dough. Layer American cheese and pepperoni on top of mixture. Roll layered dough like a log. Bake on a cookie sheet for 35 minutes at 350°.
Brown turkey under broiler in a pan until skin is crisp. Sprinkle with garlic. Combine remaining ingredients; pour over turkey. Cover and bake at 350° for 1 1/4 hours. Baste occasionally.
Empty lemonade mix into large punch bowl. Add 3 quarts club soda that has been chilled and the frozen limeade concentrate; stir until completely dissolved. Cover and refrigerate.
Bring to a boil the sugar and corn syrup. Add peanut butter and then mix in Rice Krispies. Press into a 9 x 13-inch pan and cool.
Mix oleo, flour and pecans together and press into an 8-inch square baking pan; bake 15 minutes at 300°. Whip cream cheese in mixer until fluffy. Add powdered sugar and lemon extract. Blend well. Fold in whipped cream. (Cool Whip is fine to use.) Spread this over baked, cooled crust. Prepare pudding using 1 1/2 cups milk instead of 2 cups as directed on package. Spread over cream cheese filling. Top with more whipped topping.
Bake cake according to directions. Pour Eagle Brand milk and coconut cream over top. Chill. Top with Cool Whip and cherries.
Cook cabbage in salted, boiling water a few minutes to soften leaves. Drain on paper towels. Combine beef, rice, onion, egg, salt and pepper. Add can of tomato sauce. Divide mixture into 8 portions and roll in cabbage leaves. Secure with toothpicks. Place in large skillet. Pour tomato soup over rolls. Cover and simmer for 40 minutes, spooning mixture over.
Mix sugar and vinegar. Add to drained vegetables; toss. Better if made the day before. Keeps well refrigerated.
Heat oven to 325°. Melt butter in skillet and brown chicken lightly on all sides. Place chicken in casserole; sprinkle with salt, pepper and rosemary. Dissolve bouillon cube in boiling water and pour over chicken. Cover and bake 35 minutes or until fork-tender. Pour juices from casserole into saucepan and cook over high heat until reduced to 1/3 cup. Remove from heat. Gradually stir in sour cream. Serve over hot chicken.
Beat raw egg and add the mayonnaise, mustard and sugar. Pour over cooked eggs.
Mix cake mix, eggs, oil, and water well. Spread onto two 13 x 18 in. pans, greased well and lined with wax paper. Bake at 350°F until light brown. Flip onto clean towel and peel off wax paper. Roll up cake with towel and let cool completely. Whip cream, adding sugar and vanilla. Unroll cakes and spread half of cream on cakes, drizzle with syrup. Roll up, place on plate and spread rest of cream on top. Drizzle with syrup.
Place chicken in oblong pan (ungreased). Mix all ingredients except lemon slices. Pour over chicken. Cook, uncovered, in a 375° oven. Occasionally spoon the oil mixture over chicken. Cook 30 minutes. Turn; continue in the same manner another 30 minutes, or until thickest part of chicken is cooked. Garnish with lemon slices.
Brown meat, celery and spices. Pour into 9 x 13-inch sprayed pan. Top with vegetables and/or pepperoni slices. Pour pizza sauce on top. Top with cheese. Unfold crescent rolls and place them flat on top. Bake for 30 to 35 minutes at 350°.
Bring sugar, water, cloves and cinnamon sticks to boil until sugar dissolves. Simmer for 5 minutes. Let cool and remove spices. Add remaining ingredients. Stir with ice cubes.
Cook and mash potatoes in a mixer (keep hot). Add cream cheese, egg, dried onion, salt and pepper. Put in a casserole dish and bake in a 350° oven. This may be made a day ahead and refrigerated. Potatoes will stay fluffy.
Mix together and freeze in containers. (This recipe serves 50.) When serving this many, add 4 quarts of strawberry soda. The slush should be removed from the freezer 3 hours before adding the soda in order for it to slush and flavor the drink. When serving a smaller number of people, use less of the slush and less of the soda.
Stir together flour, sugar, salt and baking powder. Set aside. In large mixing bowl, combine Bran Flakes and milk. Let stand until cereal softens. Add egg whites and oil; mix well. Add flour mixture and cut up apple. Pour into lightly greased muffin tins. Bake in a 400° oven for 18 minutes or until lightly browned.
Place the smoked picnic ham into a heavy Dutch oven filled 2/3 full of water. Cover tightly with foil. Bring to a full boil and reduce heat. Cook for approximately 4 hours. Save all the juices for a pot of navy beans!!
Cook noodles, drain, put in baking dish. Heat soup, milk, cheese and shrimp. Stir in salad dressing and sherry in double boiler. Pour over noodles. Bake 20 minutes at 350 degrees.