HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix fruits, peels, raisins and nuts. Sift together flour, baking powder, salt and spices. Sprinkle 1/4 cup over fruit mixture, mixing well. Thoroughly cream shortening and sugar. Add eggs one at a time, beating well after each. Add sifted dry ingredients to creamed mixture alternately with grape juice, beating until smooth after each addition. Pour batter over fruits and mix well. Line two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with paper. Bake in slow oven at 275° for 3 to 3 1/2 hours or until done.
Spray an 8 x 12 casserole dish with nonstick spray. Place potatoes in bottom of pan. Salt and pepper to taste. Top with sausage. In a saucepan, combine soup, water and cheese. Heat until cheese melts. Add sour cream. Pour over sausage and potatoes. Bake at 350° for about 35 minutes.
Dredge 1-inch cubes of beef in flour, pepper and salt. Brown in a little fat in the bottom of a soup kettle. Add onion and celery. Cook for about 20 minutes. Add remaining ingredients. Mix lightly. Add enough water to cover entire mixture. Cover tightly and cook about 20 to 25 minutes or until vegetables are cooked.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream. Bake at 300° for 18 to 22 minutes; heat thoroughly. Serve with noodles or rice. Serves 4 to 6.
Preheat oven to 375°. Using lightly floured pastry roller, roll crust into a 12 x 15-inch rectangle. Place on cookie sheet or baking stone. Sprinkle crust with 1 cup Mozzarella cheese. Mix Parmesan, basil, mayonnaise, remaining Mozzarella and garlic. Thinly slice tomatoes over Mozzarella cheese. Spread cheese mixture over tomatoes evenly. Bake 15 to 20 minutes or until top is golden and bubbly. Serve warm after cutting into squares.
Combine in punch bowl the juice, sugar, lemonade concentrate and water. Add ice cream. Stir until blended. Stir in ginger ale. Serve at once.
Line base of serving dish (clear, deep glass is nice) with cake or ladyfingers. Drain raspberries, reserving the syrup. Moisten the cake with sherry and 2 to 3 tablespoons syrup from raspberries. Spread raspberries over cake evenly. (Cover and leave in refrigerator overnight if desired.) Spread cooled vanilla pudding evenly over raspberries. Top with layer of whipped cream. Decorate with sprinkles, etc. as desired. Refrigerate until serving. To serve, spoon onto dish, inserting spoon down through layers.
Preheat oven to 350°. In a small bowl combine flour, cocoa, baking soda and salt; set aside. In large mixing bowl, combine shortening, brown sugar, sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and oatmeal. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes.
Place chicken in a sprayed dish. Mix together soups, sour cream and optional ingredients. Pour on chicken.
In mixing bowl, beat eggs well. Add sugar, oil, flour, baking powder, baking soda, salt, cinnamon and vanilla, beating until thoroughly blended. Fold in zucchini and walnuts. Turn into 2 well-greased and floured 9 x 5-inch loaf pans or 1 Bundt pan. Bake in preheated 350° oven for 45 to 55 minutes or until done. Cool on wire rack. Makes 2 loaves or 1 Bundt pan bread.
Bake yellow cake mix as directions say to. Put in a 13 x 9-inch pan and let cool when done. Blend cream cheese, pudding mix and milk. Fold in Cool Whip topping. Spread pineapple over cake. Spread cream cheese mixture over pineapple. Sprinkle with coconut. Chill.
Mix egg, butter, salt, milk, soda, flour, vanilla, sugar and syrup. Bake at 350° until done.
Mix all together except bread crumbs. Put in casserole dish and top with bread crumbs. Bake at 350° for 30 to 40 minutes.
To sauteed onion add celery, beef, salt and pepper. Cook until just a little brown.
Blend cream cheese and confectioners sugar together; spread on bottom and sides of baked pie crust. Combine sugar and cornstarch in saucepan; stir in water and 1 cup berries. Cook over medium heat until thickened and clear; reduce heat to low and cook 10 minutes, stirring frequently. Cool 5 minutes. Arrange remaining berries in pie crust. Pour cooled glaze over strawberries. Just before serving, garnish with whipped cream.
Cut peeled eggs lengthwise into halves. Slip out yolks; mash them with a fork. Mix in salt, mustard, pepper and mayonnaise. Fill egg whites with egg yolk mixture, heaping it lightly. (You may add chopped pickles or chopped olives to yolk mixture.) Arrange eggs on serving plate. Cover and refrigerate no longer than 24 hours. Serves 6.
Melt butter in a 9 x 12-inch baking dish. Add soup, broth and rice. Bake in oven for 45 minutes (until rice is done) at 375°.
Chop onions, green pepper and garlic very fine. Saute in olive oil on low flame in deep pot for 5 minutes. Sprinkle meat tenderizer evenly on chopped meat. Add one egg and 1 tablespoon of Accent. Mix thoroughly, then place in same pot with onions, green pepper and garlic. Cook for 15 minutes over medium flame. While still cooking, add the 2 cans of tomato paste and 2 cans mushrooms; pour water off first. Blend together and add 3 pinches of oregano. Simmer over low flame until all ingredients have mixed well. Season to taste. Do not add salt. Drain off excessive grease and place on a very low flame.
Cook bacon slightly in microwave. Wrap around wiener. Mix plum jelly, brown sugar and Karo syrup. Pour over wieners and bake at 400° for 30 minutes.
Mix in large bowl; form into 2 rolls. Place in foil (bright side out). Refrigerate 24 hours. Remove foil. Bake for 3 to 4 hours at 200°. Cool. Store in foil in refrigerator or freezer.
Mix taco seasoning with 2 packages of softened cream cheese. Spread evenly on large, round platter. Top with salsa. Sprinkle with lettuce, then cheese and tomato. Garnish with olives. Serve with nacho chips.
Combine and spread in a 13 x 9-inch pan the graham cracker crumbs and oleo. Chill. Beat confectioners sugar, eggs, oleo and vanilla for 20 minutes. Spread over crumbs. Drain pineapple and spread on top. Cut in thirds lengthwise the bananas. Layer banana over pineapple. Spread on top the Cool Whip. Sprinkle with nuts and cherries. Chill several hours.
Take chicken off the bone. Mix soups, green chilies and chicken broth. Heat. Place layer of tortillas in greased 9 x 13 x 3-inch pan. Place layer of chicken over the pieces of tortillas. Sprinkle with green onions, salt and pepper. Pour half of soup mixture over all. Sprinkle with cheese. Repeat layers until all ingredients are used. Sprinkle cheese over top. Bake at 350° until bubbly. Makes 6 to 8 servings.
Combine pineapple and sugar; bring to boil and boil 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir until mixture is thoroughly mixed. Cool. Add apples, nuts, celery and Cool Whip. Pour into 9-inch square dish. Chill until firm. Cut into squares and serve on lettuce leaves.
Melt chips and oil over boiling water. Remove from heat and add raisins and peanuts, stirring until raisins and peanuts are well coated. Drop in bite size clusters onto a greased cookie sheet. Refrigerate for 1 hour.
Roll chicken pieces in milk then in cornflakes. Place in foil covered baking dish. Lightly cover with foil and bake 1 hour at 350°.
Cook broccoli in boiling salted water until tender. Drain. Place in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Put chicken on top of broccoli. Combine soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 1/2 hour to 45 minutes or until heated through. Serves 6 to 8.
Mix syrup, water, sugar and salt. Cook until mixture forms a soft ball when tested in cold water. Pour 1/2 mixture in beaten egg whites, beating all the time. Let that mix a few seconds and then add remaining. Beat until starts to thicken. Add nuts and drop by spoon on wax paper.
Heat oven to 400°. Mix dry yeast into warm water. Let stand for 5 minutes. Mix in flour and oil and knead for 5 minutes. Roll out on floured or oiled surface, then place in pizza pan. Add your favorite filling. Bake for 15 minutes or until done.
Brown seasoned chops in skillet; slice tomatoes and onions. Layer with chops. Cover; bake 1 hour at 350°. Reduce the pan liquid and serve with rice.
Take the juice from the pineapple and mandarin oranges and add water	to equal 3 cups. Add Tang and the tapioca pudding; mix well. Cook on the	stove until it comes to a full	boil and thicken, mixing constantly. Remove from heat, add Knox gelatine and stir quickly.	Cool slightly, add fruit and chill.
Mix all ingredients well, coat skinned chicken, fish or seafood and bake, makes 8 servings.
Mix pudding with milk. Spread on top of cream cheese mixture. Cover with rest of Cool Whip and sprinkle with nuts.
Drop turtles into boiling water. Boil 1 hour. Remove from pot and take skin off of legs and feet. In fresh boiling water, cook 1 1/2 hours. Once the turtles cool, clean thoroughly. Cut into pieces. Add vegetables to make stew.
Mix these things up in a 3-quart casserole dish that has a tight lid. Put the lid on and put the casserole in 275° oven. It will cook all day by itself and be done in five hours. Makes 5 or 6 servings.
Combine chicken, soy sauce and salt. Marinate 15 minutes. Lightly brown rice in oil in large skillet over medium heat; stir frequently. Add chicken with soy sauce and broth. Cover and simmer 20 minutes. Stir in onion, green pepper, celery and cabbage; cook until vegetables are tender and liquid is absorbed. Push mixture to sides of pan. Add eggs; cook until almost set. Blend into rice mixture. Serve hot. Serves 6.
Beat eggs; add Karo syrup, sugar, butter, vanilla and salt. Mix until well blended, then stir in pecan halves. Pour into pie shell. Bake in a 350° oven for 55 to 65 minutes or until a knife inserted into pie comes out clean. Double recipe for 2 pies.
Mix corn meal and flour. Whisk eggs. Add all other ingredients to cornmeal mixture and mix until wet. Pour into a greased cast-iron skillet; bake at 375° for 30 to 35 minutes or until golden brown on top.
Combine all ingredients in a large container and chill at least 2 hours. Serves 20 (1/2 cup) servings.
In bowl with pastry blender, cut the butter into the flour until particles are invisible. Add sour cream; with a fork, stir just until flour is moist. Drop into miniature muffin tins and bake at 425° until brown.
Sift together the first 5 ingredients. Add milk, butter, nuts and vanilla. Pour into a baking dish and cover with mixture of remaining white sugar, brown sugar, cocoa and water. Cake will be on top and pudding in bottom after baking 1 hour in moderate oven. Serve with whipped cream.
Cook on stove the green beans until juice is cooked down. Add cream of mushroom soup and drained mushrooms. Remove from heat and stir. Pour in a 2-quart casserole dish. Add French fried onions on top. Bake at 325° until onions are golden brown.
Beat eggs. Add oil, sugar, zucchini and crushed pineapple with juice and vanilla. Sift dry ingredients and add to mixture. Add chopped walnuts last. Mix well and divide into 2 greased and floured bread pans. Bake in preheated oven at 325° for 1 hour or until toothpick comes out clean.
Combine chili sauce with Coke. Mix well. Pour over brisket and bake at 325° for 4 to 5 hours. Makes a very tender brisket.
Cut broccoli and red onion into small pieces. Add other ingredients and mix thoroughly. Serve chilled.
Spray casserole dish with Pam or use broiler pan. Wash chicken breasts and skin. Sprinkle Old Bay on both sides good. Put in dish sprayed with Pam. Bake at 350° or 400° until done.
Combine all ingredients. Grease a crock-pot with 2 tablespoons vegetable oil and add the mixture. Cut thin slices of cheese and put on top. Sprinkle with paprika. Cook 3 to 4 hours on low heat.
Mix in saucepan until oleo is melted. Pour into unbaked pie shell. Bake 25 minutes at 350°.
Mix first 6 ingredients well. Add pecans. Fold in ice cream. In a 13 x 9-inch pan, place 18 gingersnaps on bottom. Spread half of the mixture over the gingersnaps. Then spread 18 more gingersnaps over that. Place the remaining mixture over all. Freeze 5 hours and top with Cool Whip.
Pour boiling water over gelatin. Add marshmallows; stir until dissolved. Defrost orange juice; stir in sugar. Add gelatin, cream cheese, and pineapple to mixture. Add bananas and orange sections; stir until well mixed. Fold in whipping cream which has been whipped. Pour into large container and refrigerate for 3 hours. Yields 8.
Combine first 8 ingredients. Blend mayonnaise, mustard and salt; add. Toss lightly and chill. Serve on greens (lettuce).
Slice zucchini thin. Boil with salt and water for 5 minutes. In a saucepan combine chicken soup (undiluted), onions, carrots and sour cream. Cook a few minutes until hot. Mix oleo and stuffing mix, then put 1/2 of it between layers of zucchini and the rest on top. Bake 25 minutes at 350°.
Heat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add chicken, salt, pepper, milk, chives and pimento. Mix well.
Simmer chicken slowly, until tender, in salted water to cover. Cut margarine into flour and eggs; mix well. Roll thin as for pastry. Cut in narrow strips. Drop into boiling water with chicken and cook for 10 minutes or until done. Yields 6 to 8 servings.
Cream Crisco and 2 cups sugar thoroughly. Add eggs one at a time, beating until real fluffy. Add the other cup of sugar. Beat until sugar is dissolved. Put soda in buttermilk. Sift flour and salt together 3 times. Alternate adding flour and milk, beginning and ending with flour. Add mace and lemon flavoring. Bake at 350° for 1 hour and 10 minutes in a greased and floured pan. Freezes really well. Sometimes I just cut off slices and put back in freezer. Can do ahead.
Put all the ingredients in blender, except bread. Pour mixture over bread. Brown 1 pound sausage; drain on paper towel and pour over mixture. Add 1 cup grated cheese. Cover and refrigerate 12 to 24 hours. Pour in 9 x 13-inch greased pan and bake for 35 minutes at 350°.
Cook squash and onion in a small amount of salted water until tender; drain. Add cracker crumbs (reserving 1/4 cup for top), cheese, eggs, salt, pepper and 3 tablespoons margarine. Spoon into a greased casserole dish (2-quart). Top with remaining cracker crumbs and margarine. Bake at 350° for 15 minutes or until brown. Yields about 8 servings.
Mix all together. Spread 1/4 to 1/3 cup of mixture all over tortilla. Roll up in plastic wrap and chill a few hours. Slice about 1/2 inch thick, eat the ends. Serve with Picante Sauce.
Mix and stir first 3 ingredients. Cook and boil 5 minutes or until soft ball stage. Then add chocolate bits and vanilla. Cook only until bits are melted. Remove from heat and add Marshmallow Creme and nuts. Stir until mixed well, then pour into greased pan.
Mix egg white and water. Add pecans and stir until coated well with egg white. Add remaining ingredients and stir until coated well. Spread on a greased cookie sheet and bake 1 hour at 250°.
Preheat oven to 350°. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Do not Beat. Stir in chocolate chips. Pour batter into a well-greased nonstick 12-cup Bundt pan. Bake for 50 to 55 minutes or until top is springy to the touch. Do not overbake. Cool in pan about 45 minutes. Invert cake onto cake plate. Serve plain, sprinkled with confectioners sugar or drizzle favorite icing.
Stir together in a medium bowl dry cake mix, oleo and 3/4 cup chopped nuts. Press evenly into a 9 x 13-inch pan. Mix brown sugar, 3/4 cup nuts and cream cheese. Spread evenly over cake mixture. Bake at 350° for 25 to 30 minutes.
Heat oven to 325°. Grease (not oil) bottom of two 8 x 4-inch or 9 x 5-inch loaf pans. In large bowl, combine pumpkin, sugar, butter, water and eggs. Beat 1 minute at medium speed. Lightly spoon flour into measuring cup; level off. Add flour, soda, salt, cinnamon and cloves. Beat 1 minute at medium speed. Stir in dates and nuts. Pour into prepared pans. Bake at 325° for 50 to 60 minutes until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove and cool completely. Makes 2 loaves.
Cream margarine, sugars, vanilla and peanut butter until smooth. Add oatmeal, baking powder, chocolate chips and M&M's candy. Bake at 350° for 8 to 10 minutes. Cool. Cookies can be frozen. Makes 15 dozen.
Cook chilies together until soft. Mix together onion, garlic and salt. Add cooked chilies and tomatoes. Blend well. If too thick or hot, add more water.
Melt chocolate and peanut butter in a glass mixing bowl in the microwave for 2 minutes. Sir well to blend. Add marshmallows and chow mein noodles. Stir well. Pour into lightly greased 8 inch square pan. Chill for 1 1/2 hours.
Beat softened cream cheese and pineapple. Fold in Cool Whip. Slice cookies into halves. Spread with filling. Put top of cookie on filling.
Cut broiler into individual servings. Salt and pepper, if desired. Then dredge in flour mixed with paprika. Brown in hot chicken fat melted in skillet. Add onion and about 1 cup water. Put cover on skillet and cook slowly, until chicken is done. Serve with Cream Gravy.
Combine softened cream cheese and salad dressing, mixing until well blended. Add cheese and apples; mix well. Chill. Serve with apple wedges, crackers and bread. Yield: 1 2/3 cups.
Let cream cheese sit out until room temperature. Drain pickles. Spread softened cream cheese on a slice of turkey. Place pickle on the end and roll up. Let roll-ups refrigerate for at least 1 hour before slicing into 1 inch slices. You may also use Ham for this recipe.
Place undrained kidney beans in large pot. Mash 2/3 of the beans and leave the rest whole. Add salt, garlic salt, garlic pepper, oil and parsley. Stir well. Add all vegetables, butter, tomato sauce and water; simmer 1 hour or more. Add sherry and macaroni; simmer 10 to 15 minutes longer. Sprinkle with cheese before serving. Serves 6.
Grate potatoes coarsely; toss in onion, salt and pepper. In 10-inch skillet, over high heat, heat butter with bacon fat; add potatoes. Press firmly with turner; shape into circle, leaving 1/2 inch trough around edges. After 12 to 15 minutes, lift potatoes to see if brown.
Cook meat in skillet heated to medium hot. After about 5 minutes, add the chopped onion, celery and green pepper, stirring mixture occasionally until red color is out of the meat and vegetables are slightly soft. Add all remaining ingredients. Reduce heat so mixture only simmers gently. Cook uncovered for about 30 minutes, stirring occasionally.
Use a round pie pan, glass if possible. Dip cookies in milk; lay in bottom of pan. Spread Cool Whip, then sprinkle with coconut. Repeat layers with cookies dipped in milk, Cool Whip and coconut. Decorate with pecans, if desired and top with cherries.
Melt margarine or butter in milk. Add sugar, just until warm. Dissolve yeast in warm water. Beat eggs until light in color, about 10 minutes. Add other ingredients, then add enough flour to handle dough. Put on bread board and knead the dough. Dough will be sticky. Oil big pot and top of dough. Cover with Saran Wrap, towel and blanket. Let rise double the size. Punch down and knead about 5 minutes. Then put into pans. Let rise 1 hour. Beat egg and brush on top of bread. Bake at 350° for 35 to 40 minutes.
Heat sugar, syrup, shortening and spices to almost boil. Add soda and cool. Add eggs, baking powder and flour. Mix and roll thin. Sprinkle sugar. Bake at 350° until lightly brown.
Cut carrots in thin slices. Put in 4-quart pot 3/4 full of water. Add salt and cook 10 minutes. Cut bacon in small pieces and brown. Add enough flour to make a paste and brown well. Add paprika. Add the beans, juice and all, potatoes and bacon thickening to carrots. Cook about 15 minutes until carrots and potatoes are done and soup is thickened.
Mix all ingredients into a covered container. For each serving, place 2 to 3 teaspoons mix in each cup. Fill with apple cider, apple juice, cranberry juice or water; stir.
Grab a large kettle, 'n dump a turkey carcass (skin, giblets, leftover gravy, etc.) in it. Add watah, 1 teaspoon salt, peppercorns and bay leaf. Brang to a boil. Reduce heat, covah 'n simmer fur 'bout 1 1/2 hours or 'til you have made a rich stock. Strain 'n return to pot. Pick all the meat off 'n add to this (you gotta have sum meat!) the remaining ingredients. Kiver agin 'n simmer fur anothah 1 1/2 hours.
Layer each one as listed. Seal with salad dressing and sprinkle sugar on top. Let set overnight. Toss just before serving.
Cream sugar and butter. Add eggs. Dissolve soda in buttermilk and add to mixture. Place flour in large bowl and add dates, orange slice candy and nuts. Stir to coat. Add flour mixture to creamed mixture and mix by hand. Bake in greased tube pan at 250° for 2 1/2 hours.
Preheat oven to 350°. Combine pancake mix, onion, salt and garlic powder in a paper bag. Shake chicken pieces lightly in bag until well coated. Place skin side up on rack in large shallow baking pan. Dot with margarine. Bake for 1 hour for a 2 1/2 to 3 pound chicken.
Cook rice as directed. Add 1/4 cup sugar while cooking. Let cool. Add pineapple. Fold Cool Whip or whipped cream into rice and pineapple. Keep in refrigerator. This can be used instead of dessert.
Fry bacon in iron skillet. Brown onion in bacon grease. Crumble bacon and add all ingredients in skillet, keeping grease. Bring to a boil and simmer until thick.
Mix together. Bake at 375° for 20 to 30 minutes in a 9 x 13-inch cake pan. Cut into serving pieces when cooled.
Melt butter in a 9 x 13-inch Pyrex dish in oven; remove. In large bowl, beat eggs; add flour, milk and seasonings. Add cheese, spinach and onion. Pour into dish and bake 35 minutes. Cool 45 minutes and cut into bite size pieces.
Mix flour, egg, pudding mix, milk and butter. The mixture will be a little doughy. Spread into pie shell. Drain peaches. Save juice. Spread peaches over crust. Mix cream cheese (softened), sugar and 3 tablespoons peach juice together. Spread over peaches. Sprinkle cinnamon on top. Bake for 30 to 40 minutes at 350°.
Combine all ingredients, except meat, and let stand until soft. Mix in meat. Shape into 1-inch balls and arrange on baking sheet. Broil meatballs until well browned, about 5 to 8 minutes. Makes 35 to 40 meatballs.
Sprinkle gelatin over water in 1-quart saucepan to soften. Place over low heat, stirring until gelatin is dissolved, 2 to 3 minutes. Remove from heat; stir in salt and lemon juice. Cool to room temperature.
Boil carrots, raisins, cinnamon, nutmeg, allspice, sugar, salt and shortening for 20 minutes. Then add eggs, soda and water; mix well. Add nuts. Pour into fruit cake pan or deep pan. Bake at 350° for 1 1/2 hours or until cake springs back. Wait 10 minutes before removing from pan.
Place crackers neatly on SilverStone (nonstick) cookie sheet. Crackers must fit tightly so cheese will not run between the crackers. Sprinkle crackers with red pepper to taste. Spread grated cheese on each cracker. Turn on broiler. Place pan on bottom rack and leave door open. When the cheese begins to dry out and most of the bubbles are firm on top, remove the pan from the oven. Allow the oven to cool. Return the cookie sheet to the oven set at 150° and close the oven door. Leave the crackers several hours (at least) to dry out. Crackers are best left in the oven until ready to serve (even for days).
Put chicken, broccoli, mushrooms and margarine in a large frying pan and cook until done. Prepare stuffing as directed on package. Mix stuffing and chicken mixture together in a casserole dish. Add gravy to moisten. Serves 4.
Mix sugar, Crisco and margarine until well blended. Add eggs (1 at a time). Add sifted flour and baking powder slowly with milk. Mix well. Add flavorings. Bake at 300° to 325° for 1 hour and 15 to 30 minutes. Begin with cold oven.
Add water and sugar to beef and mix very gently by hand. Combine remaining ingredients and again mix gently with the beef. Barbecue on a grill, broil, or sizzle in a hot pre-heated ungreased skillet.