HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oats and water; let stand until cool. Stir together next 4 ingredients. In large bowl stir margarine, sugars until blended. Add eggs and vanilla and mix well. Add flour and mix thoroughly. Stir in oatmeal. Turn into ungreased 9 x 9 x 2-inch pan. Bake 350° for 45 minutes. Spread with quick topping while cake is warm.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 25 minutes. Makes 1 pie. Top with nuts and/or Cool Whip, if desired.
Mix the first 4 ingredients. Add eggs and vanilla. Mix the flour, salt and baking powder and add. Add together. Chill several hours. Roll in balls, then in powdered sugar. Bake at 350° for 8 to 10 minutes. Makes 5 dozen.
Sprinkle half of pecans in bottom of well-greased Bundt pan. Cut biscuits in half and shake in a bag with 1/2 cup sugar and 1 tablespoon cinnamon. Layer in pan. Combine brown sugar and 1 tablespoon cinnamon and butter. Pour over dough. Bake 30 to 40 minutes at 350°.
Mix the first 4 ingredients then add cool whip. Chill in refrigerator for at least 4 hours before serving.
Take seeds out of peppers, wash and dry, chop anchovies and olives in small pieces, add to bread crumbs. Moisten with oil, stuff peppers, seal with piece of bread or stem of pepper. Bake about 3/4 hour in 350° oven. Pour a little oil over peppers before baking, add just a little salt.
Cut squash in half lengthwise. Scoop out seeds. Place cut side down in a baking pan. Add 1/2-inch of water. Bake 20 minutes at 400°.
Cook noodles. Cream butter and sugar. Add beaten eggs. Add cream cheese, cottage cheese, sour cream and vanilla in order listed. Fold in noodles and raisins. Add milk, place in greased 9 x 13-inch pan. Sprinkle with cinnamon and nutmeg. Bake at 400° for 5 minutes and 350° for 1 hour. Refrigerate overnight and reheat the next day.
Combine pitted cherries with 2 cups sugar and 2 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat. Combine remaining 1/2 cup water and 1/2 cup sugar, cornstarch and salt. Mix until cornstarch is well dispersed. Add to the cooked cherries. Bring to a gently boil and hold for 1 minute. Pour while boiling into hot jars. Place lids and bands on firmly. Immediately process 30 minutes. Makes 2 quarts.
Spread rice in a 9 x 13-inch baking dish. Add water. Sprinkle dry onion soup mix over mixture. Place chicken, skin side up; dilute mushroom soup with milk. Spread over chicken. Cover with foil. Bake for 2 hours at 350°.
Cream butter and sugar. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oatmeal. Spread in 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with 1 (6 ounce) semi-sweet chocolate morsels. Let stand for 5 minutes. Combine 1/2 cup	powdered sugar, 1/4 cup peanut butter and 2 to 4 tablespoons evaporated milk. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool.	Cut into bars.
Cream shortening and sugar. Add eggs and applesauce. Beat well. Sift flour with soda, salt and spices. Add alternately with milk, beating thoroughly. Pour into well oiled loaf pan. Bake at 375° for about 45 minutes.
Cook meat; drain off fat. Measure fat back into pan. Brown onion in fat. Add the tomato paste, water, tomatoes and seasonings. Simmer all ingredients for one hour; if needed, add more water. Serve on cooked spaghetti. One or two teaspoons of grated Parmesan cheese may be used per serving. Yield: 4 servings. Carbohydrate 23 g, protein 19 g, fat 17 g, calories 321. One serving = 2 meat medium fat exchange, 1 bread starch exchange, 1 fat exchange, 1 vegetable exchange.
Cook jumbo shells until tender. While they're boiling, mix together, in separate bowl, Ricotta cheese, 2 beaten eggs, oregano, 1 package Mozzarella cheese, salt, pepper, garlic and Parmesan cheese. Brown ground beef and drain, then add spaghetti sauce. Let simmer.
Combine margarine, peanut butter and sugar in food processor 1/2 batch at a time. Make into balls and refrigerate. Melt chocolate wafers; dip balls into it and refrigerate until set. Makes about 40.
Combine carrots, jalapeno, green onion and ginger in food process. Whirl until finely chopped. Add peanut butter, soy sauce and water. Process until smooth, scraping down side of bowl as needed. Add additional water if thinner consistency is desired. Serve immediately or refrigerate, covered for up to 1 day.
Beat eggs; add buttermilk and oil. Stir in flour. Add soda, sugar and salt. Add bran flakes. Stir. Put into greased muffin tins. Bake at 375° until done. Keep unused batter in refrigerator and use when needed. A half batch may be made.
Let sugar, vinegar and cloves come to a good boil. Drop in the peaches and let them get hot through until they can be pierced through with straw. Put in jars and cover them with hot vinegar.
Mix sugar, oil and boiling water. Add rest of ingredients. Mix well in large bowl with wooden spoon. Store in covered container in refrigerator. Needs to set several hours or overnight before using. Do not re-stir.
Add water, eggs and oil as per cake mix package. Add rest of ingredients. Pour into greased Bundt pan. I coat it with sugar; it comes out golden brown. Bake at 350° until tested done.
Mix instant pudding mix according to directions on box. Add vanilla and Cool Whip. In rectangular serving dish, place layer of whole vanilla wafers. Top this with layer of sliced bananas. Pour pudding mixture over bananas. For topping, add sliced bananas to cover and stack vanilla wafers around edge of dish.
Cook tomatoes for 30 minutes. Add other ingredients and cook for 10 minutes. Seal in 3 pint jars. Additional onion, brown sugar and/or red pepper can be added to taste. Serve with tortilla chips or use as a base for chili.
Cut biscuits in half; set aside. In small mixing bowl, combine brown sugar, milk and cinnamon. Add melted butter and pudding; mix well. Add cut biscuits. Make sure biscuits are well coated, then spread into deep dish baker. (You may have to use your hands to spread the dough. The whole pan doesn't need to be covered; the dough will spread.) Sprinkle with chopped pecans. Bake at 350° for 25 minutes.
Cream together butter and sugar; add eggs, one at a time. Beat well. Add lemon rind. Sift together dry ingredients. Add alternately with milk. Pour into 3 medium loaf pans. Bake at 350° for about 45 to 60 minutes. Turn from pans to cake rack covered with wax paper. Drizzle the sugar and juice over the loaves. Cool. Double wrap to freeze. Cream cheese spread on slices is delicious.
Brown beef and drain. Stir in next 8 ingredients and simmer, uncovered, for 10 minutes. Cook and drain noodles. Beat together cream cheese, sour cream and onion and add to noodles. Pour one cup of meat sauce into a 3-quart casserole. Cover with a layer of noodles. Sprinkle with a layer of cheese. Repeat layers, ending with meat sauce, then cheese. Bake at 350° for 40 minutes.
Mix apples, juice and cornstarch in a large saucepan and bring to a boil. When thickened, pour into pie shell. Sprinkle with cinnamon and dot with butter. Put top crust on and bake at 350° for 45 minutes to 1 hour. Cool thoroughly before slicing.
Combine first 5 ingredients in large bowl. Combine juice, Worcestershire sauce and seasonings. Toss with cereal. Place on shallow nonstick baking pan. Bake at 300° for 30 minutes. Stir halfway through baking. Cool before serving. Contains 13% fat.
Mix thoroughly in large bowl the first 4 ingredients. Sift dry ingredients and add to mixture. Add chopped nuts. Bake on greased cookie sheet for 10 to 12 minutes at 350°.
Put 1/2 teaspoon dill seed in bottom of each quart jar. Pack washed fresh okra as tightly as possible in each jar, being careful not to bruise. Add 1 or 2 pods red and green hot pepper and one or more garlic cloves to each jar. Boil vinegar, water and salt. Cover okra with mixture. Seal. Ready to eat in 4 to 6 weeks.
Separate ribs in single pieces; remove all fat. Place in large baking pan and cover with the pineapple juice and juice from pineapple rings. Cover with foil and bake in center of slow oven at 325° for 1 1/2 hours. Remove from oven and empty off 3/4 of juice. Peel oranges and cut in 1/2-inch rings; slice bananas lengthwise. Then put layer of ribs and top with orange rings; cover with brown sugar. Layer ribs, pineapple and sugar. Then layer ribs, bananas and sugar, ending with ribs topped with sugar. Return to oven and bake on high (450°) at top until the sugar melts and coats ribs with caramel.
Mix first 6 ingredients. Stir in unbeaten egg and vanilla. Fold in apples and nuts. Turn into well-greased 8-inch pie pan. (Batter will be very stiff.) Bake at 350° for 25 to 30 minutes or until brown and crusty.
Break up the cake and layer 1/2 of it on bottom of bowl. Put strawberries in blender (1 carton at a time) and blend. Spread these over cake. Whip cream and add 1/2 cup sugar per carton. Put whipping cream over strawberries. Repeat these layers and add a few fresh strawberries to top for garnish. Serves 8.
Place chicken in Pyrex dish. Mix broth and soup. Pour over chicken. Mix flour, margarine and buttermilk. Pour over chicken. Cook at 350° until brown.
Cook peas as indicated on package; drain well. In saucepan, lightly saute mushrooms and onion in margarine until tender. Add salt, pepper and allspice. Serve hot.
Combine potatoes and eggs. Mix sour cream and Italian dressing. Add to potato mixture, tossing lightly. Set aside. Combine cottage cheese, celery, radishes, olives, green onion and salt. Toss with potato mixture. Pack into a 5-cup ring mold. Chill. Unmold and garnish with tomato wedges and parsley.
Cook bacon in frying pan until crisp. Remove and break into one-inch pieces. Brown onion in bacon fat. Add clam liquor and potatoes. Cover and cook over low heat until potatoes are done (about 15 minutes). Blend in bacon pieces, minced clams and other ingredients. Heat, but do not boil. Bacon may be used for garnish.
Mix all ingredients except oil, confectioners sugar and cheese. Heat oil (about 1-inch deep) in a small frying pan. Pour batter through funnel into hot oil, using swirling pattern. Turn with a fork when golden brown. When second side is brown, remove from oil and place on a plate. Top at once with shredded cheese or confectioners sugar or enjoy plain. Leftover batter will keep in refrigerator for about a week. Serves many.
In mixing bowl, cream butter. Combine flour, cornstarch, and sugar. Add to butter. Stir in nuts. Roll into 3/4- inch balls. Place 1 inch apart on greased baking sheet. Bake at 300° for 20 - 25 minutes or until set. Cool on wire rack. Dust with confectioners sugar. Yield: 6 dozen.
All ingredients should be at room temperature. (Cheese could be warmer.) Mix by hand. Roll into small balls. Bake 12 minutes at 400°.
Cook rice and allow to cool. Scramble eggs, cook and set aside. Cook bacon, drain and crumble; set aside.
Dump rigatoni into large pot. Put all ingredients on rigatoni and mix until well blended. Add your favorite tomato sauce to the rigatoni.
Combine vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon juice, onion and butter. Simmer, uncovered for 20 minutes. Add remaining ingredients and bring to a boil. Makes about 1 3/4 cups.
In medium bowl mix together flour, margarine, salt and 1/2 cup cottage cheese. I find this works best when I mix with my hands. (There will still be small lumps from the cheese.) Chill several hours up to several days. Divide dough into thirds. On lightly floured surface, roll each third into a 10-inch circle about 1/8-inch thick. Mix well remaining 1/2 cup of cottage cheese and egg. (Again, there will still be some lumps.) Spread 1/3 of this mixture on each circle. Cut into 8 wedges. Starting from wide end, roll up each wedge. Place on greased baking sheet. Bake on top rack of preheated 400° oven for 18 to 20 minutes until golden. Remove to racks to cool. Makes 24.
Rinse chicken and pat dry. Finely chop the chicken. In a small bowl stir together the soy sauce and pepper. Set aside.
Sift dry ingredients, then add the mayonnaise and water. Bake at 350° until done about 30 minutes. Test with a toothpick to see if it's done. Makes an 8 x 8-inch pan.
Stir together cereal and buttermilk and let stand 5 minutes. Add egg, sugar and vegetable oil, mixing well. Combine the rest of the ingredients in a large bowl, stirring well. Add to cereal mixture and stir until dry ingredients are moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan that has been sprayed with vegetable cooking spray. Bake at 350° for 45 to 50 minutes; a wooden pick inserted in center should come out clean. Cool 10 minutes in pan before removing. Yields 15 servings.
Combine flour, salt, pepper, milk and eggs; mix well. Dip chicken pieces in batter; set aside. Pour oil into frying pan; heat to 350°. Gently place chicken, skin side down, in skillet. Turn pieces of chicken over when beginning to brown. When all pieces are lightly browned, reduce heat and cover. Cook for 25 to 30 minutes. Uncover and cook 10 to 15 minutes more or until large pieces are easily pierced with fork. Drain chicken on paper towels.
Combine all ingredients and	beat well. Pour into a 9-inch, unbaked pie shell.	Bake in a 325° oven for 40 minutes or until a knife inserted in the center comes out clean.
Brown meat, adding onion and chopped green pepper. Drain. Add and mix together all other ingredients. Pour in large casserole. Bake at 350° until hot and bubbly. Serves 8 to 10.
Pour potato water in mixing bowl. When lukewarm, add yeast dissolved in 1/4 cup of the lukewarm liquid. Stir in rest of ingredients; knead until smooth and elastic. Let rise in warm place until doubled. Form into loaves; place in pans. Let rise. When double its bulk, bake in a 375° oven for 1 hour. Brush top with water.
Cook corn in salted water for 2 to 3 minutes (1/2 cream-style, 1/2 whole corn is a good combination). Drain.
Put all ingredients in blender and puree. Cover bottom of frying pan with oil. Ladle mixture into hot oil. Replace oil as needed. Fry cakes until golden brown.
Mix all ingredients together and chill before serving. Makes 6 to 8 servings.
Cream together cream cheese, sugar, egg yolks, sour cream and flour. Add lemon juice and then fold in egg whites that have been beaten until stiff. Add vanilla. Butter pie plate well, coat with graham cracker crumbs. Add filling and bake at 375° for 45 minutes. Turn off oven and leave cake in, open the oven door slightly, until cooled.
Place peppers in bottom of well-greased 9 x 9-inch pan. Spread cheese evenly over peppers. Pour eggs and garlic (mixed together) evenly over cheese. Bake at 350° for 30 minutes.
Set oven at 350°. Place chicken in the bottom of a cake pan or baking dish. Pour the broth and soup over the chicken. Prepare stuffing; put the stuffing on top of the chicken and soup. Bake for 45 minutes.
Mix all ingredients together until blended well. Shape into balls. Put on foil, under appliances, in cabinets, under burners of stove or anywhere you see bugs. It takes 3 or 4 days to kill bugs.
Sift flour, sugar, soda and salt. Add eggs and fruit cocktail. Beat well and pour into greased and floured oblong pan (or Bundt pan). Bake 45 minutes at 300°.
Peel apples. Slice thin. Place in an 8 x 8-inch dish. Mix sugar, flour, egg and spices until mixture looks like cornmeal. Put on top of apples. Add water. Cut up margarine on top. Cook at 350° for 1 hour or until top of pie is brown and crusty. Serve warm with ice cream.
Mix together and place in hamburger buns. Wrap in foil and bake 15 minutes at 350°. This can be frozen and baked later. For microwave oven, wrap in Saran Wrap and bake 1 minute.
Form small balls of dough and roll in sugar mix. In bottom of angel food cake pan, place raisins and nuts. Then place layer of balls in greased angel food cake pan. Add sprinkling of chopped nuts and raisins. Add layer of balls, then raisins; repeat until pan is half full. Bake at 350° for 40 to 50 minutes. Invert pan so syrup will drain into cake for few minutes. Remove bottom side up.
Combine all ingredients except crumb mixture and 1/2 stick margarine. Place in greased casserole dish. Combine crumb mixture with 1/2 stick margarine which has been melted. Bake in 275° oven for 35 to 40 minutes or until brown.
Cook sugar, syrup and salt on medium heat until mixture comes to	a boil (rolling boil). Add	raw peanuts and cook until peanuts change color and taste if done.	Remove from heat, stir in soda. Mix quickly and pour or spread on greased cookie sheet. Not too thin. Let cool	and break in small pieces.
Cut mushrooms in half so they can be stuffed. Mix the cooked and drained sausage with the cream cheese. Stuff the mushrooms with mixture. Sprinkle with parsley flakes. Bake at 300° until warm.
Heat oven to 375°. Separate dough into 8 triangles. Roll or press to enlarge each. Spread each with 1 tablespoon butter and sprinkle with 2 teaspoons sugar. Roll up and place in ungreased baking dish. Sprinkle with remaining sugar. Combine half and half and vanilla and pour over rolls. Bake at 375° for 20 to 25 minutes or until golden brown. Serve warm.
Store ingredients in airtight container until ready to use. To drink, add mixture to hot water.
Mix all ingredients together; pour into a greased and floured loaf pan. Bake at 350° for 1 hour.
In a mixing bowl combine corn and celery. For dressing, in a screw-top jar combine oil, sugar, vinegar, celery seed, dry mustard and onion powder. Cover and shake well. Pour dressing over corn mixture. Mix until coated.
Cut the wings into 3 pieces and discard the wing tips. Stir the wings into the sauce and let sit, refrigerated, for at least 3 hours. Spread wings on a foil-lined baking sheet and bake at 350° for 1 hour. Turn wings every 15 minutes. They must be very brown, so bake longer, if necessary.
Brown hamburger, bacon and onion. Drain. Drain butter beans and kidney beans. Mix all ingredients together, (cut bacon into small pieces). Bake 40-60 minutes at 350 or cook on stovetop, covered 25-30 minutes.
Melt oleo, cherry juice and marshmallows. Pour over cracker crumbs. Add nuts, cherries, dates and pineapple. Mix well. Press in pan. Keep refrigerated.
Mix sugar, oil, eggs, pumpkin, water and vanilla. Add flour, soda, cinnamon, nutmeg and nuts. Pour into 3 large loaf pans, greased. Bake at 350° for 1 hour or until done.
Heat potatoes in their syrup until heated through. Drain and mash. Add rest of ingredients. Bake at 400° for 15 to 20 minutes.
Combine all ingredients, except crab in a medium bowl. When very well blended, carefully fold in crabmeat, without breaking up large chunks. Mold into cakes. If desired, dip cakes in another egg and dredge through bread crumbs. Brown in hot skillet with butter until heated through. Serves 4.
Place boneless breasts in cooking dish with vegetables. Combine last 7 ingredients in blender and pour over vegetables. Cover with foil and bake for 45 minutes to an hour at 300°.
Mix together sugar, margarine and eggs. Stir in milk and banana or fruit. Add flour, baking powder, salt, soda and chopped nuts.
Blend all ingredients together. Pour into a glass dish and freeze, tightly covered. Alternatively, pour and freeze in popsicle molds. Remove from freezer a half hour before cutting into pieces and serving.
Put in bowl and mix. Add 1/2 cup boiling water. Beat on high speed in electric beater until thick and add 1/2 teaspoon vanilla. Stays soft, but firm.
Butter casserole dish. Heat dish in oven while preparing the corn pudding. First add sugar and flour to the eggs, then the corn, then the milk. Pour in heated casserole dish. Cook for about 45 minutes to an hour or brown on top. You can tell when it is done, looks like puddin'.
Brown meat with pepper and onion. Cut the top off of the bread and remove the center of the bread, piece by piece. Put the bread in a bowl. Add Cheddar cheese soup to the meat and heat. Mix the bread pieces with the meat and soup until thick. Pour the meat mixture inside the bread. Place slices of Velveeta on top of meat and replace the top of the bread. Wrap in foil and bake in oven 30 minutes at 350° or until heated and cheese has melted.
Mix graham cracker crumbs, oleo and sugar. Press in a 9 x 13-inch pan. Mix milk and coconut and pour over crumb mixture. Bake at 350° for 15 minutes. Cool. Melt chocolate chips and peanut butter and spread over the baked mixture. Cut into squares.
Cook all together except flour until tender or about 20 minutes. Keep out enough vinegar to stir in flour, add to the rest and cook until thick. Put into jars and seal.
Cream butter and sugar. Add eggs, one at a time. Stir in vanilla. Add flour, 1/2	cup at a time; mix. Roll into balls and place on greased cookie sheet. Make an indentation in each cookie. Fill with jelly. Bake about 8 minutes at 375° or until edges turn slightly golden.
Set oven at 325°. Beat eggs until fluffy, then add sugar slowly and beat well. Add oil, vanilla, zucchini and dry ingredients. Blend together thoroughly and add nuts (if desired). Pour batter into 2 greased loaf pans and bake about 1 hour. Test for doneness with toothpick; if it comes out clean, the bread is done.
Saute green pepper and onion. Add remaining ingredients except sausage and hot dog rolls. Simmer. Brown sausage; add to sauce. Serve on hot dog rolls.
Heat oven to 400°. Place saltines on aluminum foil lined baking pan. In small saucepan bring sugar and butter to a boil. Boil one minute. Pour mixture over crackers. Bake for 5 to 6 minutes or until bubbly all over. Sprinkle with chocolate chips. Let stand for 3 minutes until chocolate is melted. Spread evenly over crackers. Sprinkle with nuts. Cool. Break into pieces and serve.
Rinse chicken and pat dry. Mix soy sauce, lemon juice and white pepper. Inject mixture into breast, thighs and other meaty parts, using baster with a needle end.
Boil tortellini for only 5 minutes. Cool under cold water and drain. Mix tortellini with all ingredients. Refrigerate overnight. Remove garlic cloves before serving.
Beat eggs. Add shortening, sugar, maple syrup and vanilla; beat well. Add flour, salt and baking powder alternately with milk. Add nuts. Pour into greased and floured 7 x 10-inch baking pan. Bake at 350° for 30 minutes. Cool.
Place broccoli in 2-quart saucepan. Add salt and pepper to taste. Cover with water. Cook until tender. Mash broccoli up, if desired, with potato masher. Add milk. Bring to a boil and add can of Cheddar cheese soup. Add a few slices of cheese, if desired. Add garlic or onion powder to taste. Mix flour with a little water to blend, then add to soup and simmer 10 to 15 minutes, stirring occasionally.
Using a large pot, brown the meat. Add all spices, except garlic powder. Stir. After simmering for 1 to 2 minutes, generously sprinkle meat-spice mixture with ketchup and garlic powder. Stir and continue to simmer. Add the 2 cans of beans and mix well. Bring to a boil. Continue at simmer for 2 hours. Do not skimp on simmering. This mixes the flavors. For moisture, use beer during cooking as needed. Serve with shredded Cheddar or Monterey Jack cheese.
Mix peanut butter, butter and confectioners sugar until smooth. Refrigerate; form small balls the size of buckeyes. Refrigerate. Melt paraffin and chocolate chips in double boiler. Dip each ball 2/3 into chocolate with toothpick. Let dry on waxed paper. Refrigerate, if needed.
Cook hamburger until done. Stir in Chili-O mix. Add tomatoes and tomato sauce. Simmer over low heat. Add chili powder, salt, pepper and beans. Simmer. If mixture is too thick, add water. Add desired cooked spaghetti and onions.
Wash and clean out turkey well, removing all insides. Stuff inside of turkey with celery, onion, apples and other fruits, if desired. Secure. Place turkey in pan on rack. Pour in bottom of pan approximately 1 inch of water and the white wine. Top turkey with Wish-Bone Italian dressing, soy sauce, seasoning salt, pepper, paprika, parsley, garlic powder and oregano. Loosely put foil on top and bake at 350° for 30 minutes per pound.
Remove large outer leaves and stalk of cauliflower. Break cauliflower into flowerets. Cover and cook in a small amount of boiling water 10 to 12 minutes or until tender. Drain.
Stir jelly in jar. Place cream cheese block on platter. Pour jelly over cheese (do not mix or stir). Serve with crackers.