HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients into large bowl. Cut in 1 cup softened butter, then cut in the egg and sour cream.
Grease oblong pan (9 x 13-inch). Pour in pineapple. Add blueberries and 3/4 cup sugar. Pour on dry cake mix. Melt margarine and pour over cake mix. Sprinkle on nuts and remaining sugar. Bake 35 to 40 minutes at 350°. Wait at least 25 minutes to cut. (About midway cooking time, cut slits in cake to allow juices to come to the top of the cake.)
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, margarine, eggs, milk and vanilla and mix well. Put in 13X9 baking dish.
Fry hamburger in skillet, stirring occasionally. Cook noodles until tender, but not soft. Mix tomato soup with hamburger and chicken soup with noodles. Put in layers in casserole. Cover with cheese and bake in slow oven for 1 hour. For 2 batches use 1 can cream of celery.
Mix all ingredients. Pour from funnel into hot grease. When browned, turn and remove. Drain. Sprinkle with powdered sugar.
Sprinkle each rabbit piece with salt, pepper and oregano. Combine milk and egg. Beat slightly. Dip seasoned rabbit in flour and then in egg mixture, and lastly in bread crumbs. Brown on both sides in 1 1/2 inches of fat (lard), heated to 375° on deep fat thermometer. Cook 20 to 30 minutes until tender. Drain on paper towel. Serve with corn pudding.
About 1 hour before serving, preheat oven to 375°. In a 4-quart saucepan over medium-high heat, in hot olive or salad oil, cook carrots and onion until golden and tender-crisp, stirring occasionally. Stir in chili powder and pepper. Cook, stirring 1 minute. Stir in broccoli cheese soup and 1 1/2 cups water over high heat to boiling.
Crumble toast and cornbread. Cook celery and onion in turkey fat until tender. Add the rest of the ingredients and mix thoroughly. Place in baking pan and bake in preheated oven for 30 minutes or until brown.
Mix sugar, salt and shortening together. Dissolve yeast in 1 cup water. Then add water to sugar; add flour as needed, about 9 cups. Knead down real good, put in large bowl and cover. Keep in icebox. Take out what you need to make into rolls. Allow dough to reach room temperature, 2 hours or longer. Bake at 375° for 20 minutes.
Pound chicken or veal very thin, then lightly dust with flour, shaking off excess. Heat a large skillet with oil. Add chicken or veal slices and quickly saute for 1 or 2 minutes on each side. Do not brown; salt and pepper to taste.
Wash cucumbers and pack in clean jars. Add two to four pieces of garlic (depending on flavoring desired) and two hot peppers. If using dill seed, use three teaspoons to a jar or an equal amount of fresh dill.
Cook chicken in water salted with garlic salt, drain. Cut in chunks and place in bottom of 8-inch square pan. Place vegetables on top of chicken. Heat broth and soup. Pour over chicken and vegetables. Mix flour, milk, baking powder, salt and melted margarine. Pour over chicken and vegetables. Do not stir! (Mixture will appear thin.) Bake at 400° for 45 minutes or until brown. Good for freezing or cooking ahead of time.
Bring to a boil the vinegar, sugar, onions and pepper. Boil for 2 minutes. Set off for 5 minutes. Stir in 1 package of Certo.
Cream butter and sugar together. Add egg and beat well. Add vanilla. Sift flour and salt together. Beat into butter mixture. Chill 2 hours.
In greased 9 x 13-inch pan, place sliced tomatoes. Sprinkle with garlic salt and pepper. In large bowl, mix spinach, green onion, eggs and margarine. Spoon on top of tomatoes. Sprinkle with garlic powder and thyme.
Brown meat; add onions, then drain well. Add remaining ingredients. Simmer for 30 minutes. Stir occasionally. Top with cheese and sour cream as desired. Serves 12.
Melt the butter and shortening in a shallow baking pan. Put flour (corn flakes), salt, pepper and paprika in a paper bag. Shake a few pieces of chicken at a time to coat thoroughly. Place the pieces in the pan; roll in the melted butter, then put them skin side up, one layer deep. Place in preheated 350° oven. Bake for 50 to 55 minutes. Brush with butter drippings at intervals. The last 10 minutes cover and reduce heat to 300°. (To make it different I add a can of tomato sauce those last 10 minutes. Shake a little Italian seasoning on top and finish. When I take it out, I put some grated Mozzarella cheese on it. Cover while taking up the rest of the dinner, and it melts over the pieces. A delicious difference.)
In greased 8 x 12-inch baking dish, combine first 4 ingredients and 1 cup of cheese. Blend soup and 3/4 cup milk. Pour over casserole. Meanwhile, combine biscuit mix, milk and 1/2 can fried onions; mix thoroughly.
Combine cereal with sugar, cinnamon and butter. Reserve 1/2 cup of this mixture. Press remaining cereal mixture into bottom of an 8-inch square pan. Prepare pudding as directed on package for pie. Pour into pan over cereal. Top with reserved cereal mix. Chill at least 1 hour. Cut into squares and serve with Cool Whip. Makes 6 to 8 servings.
Into greased 9 x 12-inch pan, press softened oleo, nuts and flour. Bake at 350° for 15 minutes. Cool, then spread on top beaten powdered sugar and cream cheese mixture. Next, spread pudding mixture and half of Cool Whip. Last, add remaining Cool Whip	and refrigerate for several hours before serving.
Ideal for outdoor or indoor entertaining, this tempting sweet-and-pungent recipe comes from our newest state - Hawaii. If desired, garnish the platter with fresh lemon leaves, available at florists' shops, and serve with a tossed green salad and your favorite dressing.
Place sugar, corn syrup and peanuts in 1 1/2-quart container (or a 4-cup measuring cup). Cook four minutes on Full power. Stir. Cook four minutes more. Stir in vanilla and margarine. Cook one minute more. Blend in baking soda well. Pour onto buttered pan, such as cookie sheet. Let set. When cool, break into pieces.
Mix cake mix, eggs, oil, pudding mix, water and nuts. Pour into 2 greased loaf pans. Bake 45 minutes at 325°.
Cook onions in 1/4 cup margarine. Melt other 1/4 cup margarine and mix with stuffing. Place half the stuffing in bottom of casserole. Mix squash, soup, onion, pimento and sour cream. Pour the mixture into the casserole and top with the remaining stuffing. Bake at 350° for 25 to 35 minutes.
Set a 1 1/2-quart baking dish in shallow pan on oven rack. Pour water 1 inch deep around dish. Pour pudding in baking dish. Bake at 350° for 45 minutes or until knife inserted off center comes out clean. Makes 8 servings.
Cut up vegetables. Pour bottle of dressing over ingredients and let set in refrigerator overnight. Stir occasionally.
Layer ingredients as listed in oblong dish. Top with bacon bits or bacon fried crispy and crumbled on top.
Toast coconut on cookie sheet; let cool. Combine cream cheese, sugar and milk until well blended. Add Cool Whip and beat until well blended; add coconut. Spread into 2 graham cracker crusts. Chill for 1 hour.
Cream together cream cheese and peanut butter. Add milk slowly, then vanilla and powdered sugar, slowly. Fold in topping.
Combine milk and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Add flour, corn meal, baking powder and pepper. Beat until smooth. Stir in green pepper, corn and bacon. Beat until smooth. In a small bowl, beat egg whites until stiff, but not dry; fold into corn mixture. Pour into a greased 2-quart casserole. Bake at 350° for 55 to 70 minutes or until center is firm.
Heat or cook margarine, sugar and dates on medium-low heat until dissolved. Beat 3 minutes with mixer. Stir in Rice Krispies, nuts and vanilla. Roll in coconut (Angel Flake or fine shredded). Do not put in airtight container.
Put meat and all ingredients together and boil for 20 to 25 minutes until meat is fully cooked. Let soak for 1 to 2 hours (or even overnight). Put on rack or cookie sheet (we put toothpicks through them and hang in oven on top rack with aluminum foil on bottom rack). Bake at 150° to 200° for 2 to 3 hours until dry as desired.
Cook broccoli. Saute onion in butter. Add soup, mushrooms, cheese and almonds. Mix with drained broccoli. Bake at 375° for 30 minutes. Top with onion rings for another 10 minutes.
Pour boiling water over oats and set aside. Mix rest of ingredients with oats and water and bake for 35 minutes at 350°.
Put half the peppers and half the vinegar in blender and liquefy. Pour into saucepan. Repeat with remaining peppers and vinegar. Add red pepper, sugar and salt. Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of food coloring. Pour into hot, sterilized jars and seal. Makes approximately four 1/2 pints.
Dissolve jello in hot water. Place in refrigerator until it starts to jell. Combine cheese, 1 cup sugar, vanilla and lemon juice with electric mixer. Add this to jello. Whip cold evaporated milk until stiff (like whipped cream). Fold into other mixture. Put 1/2 graham crackers, rolled fine, mixed with melted butter, on bottom of 9 x 13-inch pan. Spread remaining graham crackers on top.
Cream butter, add sugar and salt; then add milk, vanilla and nuts. Mix well. Roll into small balls and put on buttered plates.
Mix together the first 5 ingredients. Stir in the remaining three. Spread mixture in an ungreased 9 x 13-inch pan. Blend in small bowl 2 cups brown sugar and 1/2 cup cocoa. Sprinkle over top of batter. Pour over all 3 1/2 cups hot water. Bake at 350° for 45 minutes.
Mix vinegar, oil, sugar, salt and honey together. Pour over cabbage, onion and pepper. Refrigerate. Do not stir until ready to serve. This salad will keep for a week.
Preheat oven to 350°. In a large bowl, cream margarine and sugars until light and fluffy. Add eggs and vanilla; mix well.
Boil and debone chicken. Roll out crescent rolls (real thin). Use flour to avoid sticking. Roll pieces of breasts into each roll. Place side by side in a 9 x 11-inch pan. Mix together soup, milk and cheese; pour over rolls. Bake in preheated 350° oven for 20 to 25 minutes. Serve over steamed rice.
Dredge tender beef with mixture of soy sauce, sugar, cornstarch, salt and sherry. Heat pan. Add oil and saute the dredged beef a few seconds. Pour boiling water over 1/2 pound of string beans; bring to a boil and drain immediately (save 1/4 cup of the water). Add parboiled beans and 1 can string beans or 1 package of frozen string beans to meat. Add 1/4 cup bean water. (If frozen beans are used, no additional water is required.) Simmer a few seconds and serve hot. Serves 4.
In large bowl, combine cream cheese, cottage cheese, onion, fine herbs, thyme and garlic. Blend well; stir in salmon and cover. Chill for 3 hours or overnight. Shape into ball.
Trim fat from meat. Place in large baking pan, 13 x 9 x 2-inch. Roast at 350° for 1 hour. Spoon off fat. Arrange potatoes around roast. Combine chives and soup, pour over meat and potatoes. Cover. Bake 2 hours more or until meat and potatoes are tender. Sprinkle with cheese and paprika. Bake until cheese melts.
Beat together cream cheese with milk. Add powdered sugar and vanilla. Blend all well together and frost bars.
Combine first 7 ingredients and pour into pastry shell. Bake at 350° for 35 to 40 minutes. If baked earlier in the day, reheat for 10 to 15 minutes. Serve warm with ice cream, whipped cream or whipped topping. Yields one 9-inch pie.
Drain all vegetables and mix together with onion, cheese, and mayonnaise. Top with crackers. Melt margarine and pour over top. Bake in 350 degrees oven for 40 minutes.
Mix all together and pour into pan. Bake at 350° for about 30 to 35 minutes.
Combine all ingredients in a blender. Mix thoroughly. Freeze in 1-gallon ice cream freezer following manufacturer's directions. Yields 1 gallon.
Mix together the first 3 ingredients. Put into greased baking dish. Dot top with butter or margarine. Sprinkle the cracker crumbs on top. Cover dish and bake at 350° for 1 hour.
In a greased casserole dish, mix all ingredients. Cover and bake at 375° for 45 minutes. Sprinkle a little cheese on top. Serves 5.
In large pan, melt margarine, chocolate chips and peanut butter. When smooth, mix in cereal; coat well. Leave in pan to cool about an hour. Put the powdered sugar in brown paper bag. Add coated cereal; shake until coated. (Do this outside, as this might get messy.) Store in airtight container.
Beat eggs, sugar, salt, butter and flour; beat until smooth. Add corn and stir in cream. Pour in a greased baking dish. Bake slowly for 30 minutes or until done. Stir from the bottom several times while baking.
Preheat oven to 350°. In a large skillet, over medium heat, saute onions in butter or margarine for 5 to 7 minutes, or until onions are tender, but not browned.
Beat and pour in baked pie shell. Add stiffly beaten egg whites to top of pie and brown.
Mix all together in bowl and let set. You usually have to stir it once before it is set.
Optional: Thinly sliced gobo and carrots may be added, even green onion!
Mix flour, salt, chicken seasoning and Parmesan cheese together. Roll in mixture until the potatoes are covered. Place in baking dish. Put 1 stick of margarine over the potatoes. Bake for 1 hour at 400°, or until done.
Thicken first 3 ingredients until clear. Add jello and food coloring; mix well. Pour into graham cracker pie shell. Refrigerate.
Spread almonds over crust. Mix cream cheese and powdered sugar. Spread over almonds. Wash, drain and halve the strawberries. Arrange in circular design with cut side up over cream cheese.
Mash figs well. Add sugar and cook until mixture comes to a boil. Mix in jello and stir. Boil 30 minutes. Pour in jars and seal. Makes about 4 pints.
Combine graham crackers and sugar, stirring in melted oleo until well blended. Press evenly into pie plate (9-inches), forming high edges. Dip banana slices in lemon juice, arrange in a layer in pie crust. Top with sliced strawberries (or desired fruit).
Drop hard-cooked eggs in sour pickle vinegar with 1 teaspoon liquid crawfish boil. Boil vinegar and crawfish boil together. Let pickle for 2 to 3 days.
Melt butter and add noodles. Stir until brown. Add rice and mix. Add water and cubes. Bring to a boil. Reduce heat to low and cover pot. Cook 15 to 20 minutes until the rice is tender. Do not stir while cooking.
Flatten bread with rolling pin and spread on mayo and/or mustard. Place meat and cheese on bread. Roll up bread and place 2 toothpicks in roll to hold it together. Microwave at 100% for 30 seconds. Wait for 1 minute and decorate toothpick ends with pickles or olives and serve.
Mix dry ingredients. Melt white chocolate. Pour over dry ingredients and stir. Spread on cookie sheet to dry. Store in covered container. This is pretty at Easter with the pastel M & M's.
Mix egg, sugar, margarine and vanilla until smooth and creamy. Stir in dry ingredients. Blend in chopped candy and nuts. Drop by spoonfuls, 2-inches apart, on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Remove and cool. Delicious treat!
Spred the doe on the pane with yor fingers. Spred the sose on the doe. Then put chees on, then put it in the ufun.
Brown meat, onion, chili powder and salt in skillet; drain the grease. Soften tortillas, one at a time, in skillet with grease over low heat. Immediately fill tortillas with meat mixture; roll and place in greased 9 x 13-inch baking pan. Sprinkle 1/2 of the grated cheese and chopped onion on top of tortillas; pour on 1/2 of the enchilada sauce. Repeat remaining cheese, onion and sauce. Heat in a 350° oven for 15 to 20 minutes or until cheese melts. Yields 6 servings.
Boil meat in water for 30 minutes. Fry onion in butter, then add to meat. Add the cubed eggplant, tomatoes and seasonings and cook on medium heat for 30 minutes. Serves 6 to 8.
In mixing bowl, stir all dried ingredients together. Add eggs, bananas, oil, undrained pineapple and vanilla. Stir until all ingredients are well moistened. Pour batter into greased and floured 10-inch fluted tube pan. Bake at 350° for 65 to 70 minutes or until cake tests done. Cool in pan 15 minutes. Remove and cool.
Cream oleo, sugar and eggs. Sift together flour, soda, salt and cinnamon. Coat dates, cherries and nuts with flour. Add to creamed mixture and mix well. Drop on cookie sheet*. Bake at 350° for about 10 minutes.
In a Dutch oven or suitable size pan, put in order as listed. Do not mix. Cover and bake at 300° for 3 hours. Mix together prior to serving. Makes 4 servings.
Mix first 5 ingredients until well blended. Fold in chocolate chips and grated German chocolate. Pour into greased Bundt pan and bake at 350° for 45 to 50 minutes. Test with broom straw. Mix powdered sugar and German chocolate. Sift over hot cake when removed from pan.
Cook broccoli in boiling water until tender; drain. Arrange broccoli in greased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Place chicken on top.
Combine in blender and add 1 1/3 cup oil very slowly. Mix until thick. When desired consistency is reached, add 1 small onion. Mix well. Good on tossed salad or cole slaw.
Combine all ingredients, except cinnamon sticks, in a Dutch oven. Bring mixture to a boil. Serve hot with cinnamon sticks. Yields 3 quarts.
Bake cake mix. While still hot, punch holes in cake and pour evaporated milk and ice cream topping, mixed together, over the cake. Cool completely in refrigerator. When cold, spread Cool Whip on cake and sprinkle crushed Butterfinger bars over Cool Whip. Store in refrigerator.
Mix all ingredients in crock-pot. Cover and cook 6 to 8 hours on high, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down and to thicken. Put in sterilized jars and seal.
Brown ground beef; add salt and pepper to taste. Add onion. Drain. Add cream of mushroom soup and 1 to 2 cans of water. Stir. Simmer 10 to 15 minutes. Serve over rice.
Grease pan with margarine. Soak raisins in water. Layer bread in pan. Heat milk and raisins. Beat eggs, sugar and vanilla. Add cinnamon and nutmeg. Pour egg mixture and milk over bread. Bake at 350° in 9 x 13-inch pan. Pudding is done when knife comes out clean. Yield: 15 servings. Carbohydrate 22 g, protein 5 g, fat 3 g, calories 147. One serving = 1 bread starch exchange, 1/2 fruit exchange, 1/2 meat exchange.
Cut each triangle of crescent rolls into 4 smaller triangles. Roll each little smoky into a crescent triangle. Place on large cookie sheet and bake at 350 degrees for 7 - 8 minutes. Cool and store in plastic bags. These freeze well, but usually don't last long.
Mix soups and sour cream. Mix in chicken pieces and put in pan. Crush a strip of saltine crackers and mix with butter and poppy seed. Spread on top of the chicken mixture. Bake for 45 minutes in 350° oven.
Make a thin white sauce with salt, pepper, milk and flour. Combine potatoes, water and onion. Cook until tender. Add white sauce and season to taste with salt, pepper and celery salt. Makes 4 servings.
Combine flour, sugar, butter, egg yolk, vanilla and salt in bowl; mix well. Shape into 1-inch balls. Place on lightly greased cookie sheet. Make indentation in each cookie with back of spoon. Fill indentations with jelly. Bake at 350° for 20 to 30 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. May substitute almond extract for vanilla. May substitute other jellies or nuts for raspberry jelly. Yield: 24 servings.
In large bowl, stir first 4 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill it. Makes 5 cups.
Preheat oven to 350°. Mix all the ingredients and bake in a 13 x 9-inch cake pan (grease bottom only). Bake 30 to 35 minutes.
Beat the eggs. Add oil and pumpkin. In separate bowl, mix all dry ingredients, then add a little at a time to the eggs, oil and pumpkin. Mix well. Add walnuts. Bake at 350° for 1 to 1 1/4 hours in 2 loaf pans that have been greased and floured.
Bake the pork chops in the oven at 350° for about 30 minutes. Mix the soup with the water. When pork chops are almost done, pour soup over them and bake for another 5 to 10 minutes. Soup can be used as gravy also. Also good made with chicken.
Heat oven to 350°. Saute onion until tender in fat in skillet. Add paprika, pepper, sugar, mustard, Worcestershire sauce, ketchup and vinegar. Slit franks lengthwise, arrange in baking dish. Pour sauce into slits. Bake 20 minutes, basting often. Makes 4 servings.
Preheat oven to 325°. Spread 1/4 cup butter on bread. Arrange in baking dish. Sprinkle with chicken and water chestnuts. Dot with mayonnaise. Top with cheese. Beat eggs, milk and salt in bowl. Pour over layers. Combine soups and pimentos in bowl. Spread over top. Toss bread crumbs with melted butter. Sprinkle over casserole. Chill, covered with foil, overnight. Bake for 1 hour and 45 minutes.
Brown chops on both sides. Brown onions in the same skillet. Add tomatoes and seasoning. Cover and simmer 2 hours. Remove meat and thicken tomato mixture with flour to a smooth paste with 1/4 cup cold water. Boil 2 to 3 minutes, stirring. Place already cooked rice in center of platter. Arrange chops around it and pour tomato sauce over all.
Combine all ingredients except the butter and bread crumbs. Place in a greased 1/2-quart casserole dish. Blend butter with bread crumbs and sprinkle over top of casserole. Bake at 350° for 35 minutes.
Put 2 tablespoons applesauce in small dish. Add 1 square crushed graham crackers. Add 2 tablespoons applesauce. Add 1 square of crushed graham crackers. Sprinkle with cinnamon. Top with whipped topping (optional).
Mix ingredients; add enough milk to moisten. Bake at 350° until golden brown.
Mix sugar and shortening. Add water, then vanilla. Put baking powder in flour and sift into mixture. Beat egg whites until stiff and fold in. Grease and flour pans. Put into cold oven and bake very slowly.
Make tea with 4 bags. Cool tea and add remaining ingredients (except brandy). Stir in blender. Add apricot brandy to tea base. Freeze in flat container.
Cream butter and sugar until smooth. Add eggs one at a time. Add vanilla wafers alternate with milk. Fold in coconut and pecans. Pour into greased pan. Bake at 275 for 2 hours.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Melt the chocolate bar in the top of a double boiler (or microwave to melt) with 1/4 cup of the butter. Add chocolate to the egg mixture. Add soda to the buttermilk; fold in buttermilk mixture and flour alternately by hand. Stir in salt, nuts, and vanilla. Pour into a 10-inch tube pan, greased and floured. Bake at 325° for 90 minutes. Remove from pan and cool.
Melt margarine in saucepan. Add chocolate bits. Stir until melted. Let cool. Add marshmallows and form into logs. Wrap in confectioners sugar coated foil (to avoid sticking) and refrigerate. Unwrap; slice and serve.
Cook beef until tender; drain. Place cabbage, celery, onion and beef in large stew pot; mix well and add approximately 2 quarts of tomatoes and juice, salt, pepper and sugar. Cook until cabbage is tender (approximately 45 minutes).
Cook lasagna noodles according to package directions. Brown hamburger in skillet. Add spaghetti sauce, sugar, pepper and salt; let simmer 20 minutes.
Blend butter, sugar and eggs. Mix dry ingredients together and stir into butter mixture; mix well. Add nuts and vanilla. Divide dough into 2 parts; shape each in a roll. Wrap in wax paper and chill in refrigerator until firm enough to slice. Slice and bake at 350° for 10 minutes or until light brown.
Mix flour, salt and water in bowl. Food coloring can be added now if a colored dough is wanted. Knead 10 minutes. Model as with any clay. Can be baked in a 300° oven until hard or air dry for a few days. Store remainder in airtight container.
Add all ingredients to large heavy pan. Stir and cook for about 1 hour or until it thickens or cooks down, stirring frequently. A very little cornstarch may be used to thicken. It is ready to use or can. This is good in chili, spaghetti, rice dishes, etc.
Cream together butter, sugars and peanut butter. Add eggs and vanilla. Sift flour, soda and salt. Blend into the peanut butter mixture. Make into balls and press flat with fork. Bake on oiled cookie sheets for about 10 minutes at 375°.