HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour an 11 1/2 x 17 x 2 1/4-inch pan. Heat 1 stick butter and milk. Beat eggs in separate bowl; add sugar and beat. Sift flour and baking powder together and add to mixture gradually. Beat. Pour in milk and butter. Bake 35 minutes at 300° or until done.
Select fresh firm cucumbers, wash and pack into jars. Add to each quart jar: dill, garlic and peppers. Bring to a boil water, vinegar and salt. Pour hot solution over cucumbers and seal jars. Pickles will be ready in 3 to 4 weeks.
Combine all ingredients and pour into graham cracker crust. Bake 50 minutes at 375° or until knife inserted in center comes out clean. Chill 2 hours before serving.
Combine together in ovenproof pan. Place in a 250° oven until completely melted. Mix well. Pour into 9 x 13-inch greased pan. Cool. Cut into squares. (For mint flavored fudge, use mint ice cream.)
Sift flour, salt and sugar into a large bowl. Cut in shortening. Beat egg; add water and vinegar, add to dry ingredients in about 3 or 4 portions; toss with spoon. Finish dough by forming ball with your hands. This dough must be chilled before rolling. Better if chilled at least 1 hour or more. Will keep at least 2 weeks in refrigerator.
Cook to soft ball stage, stir often. Remove from heat and add chocolate chips and Marshmallow Creme. Pour into buttered pan, let cool.
Cook potatoes in water until tender. Add margarine and instant potatoes. Stir until margarine is melted. Add remaining ingredients. Mash other potatoes and stir constantly until soup is thickened. Serve with crackers or corn bread.
Peel cucumbers and slice thin. Add sliced onion. Stir together vinegar, water, sugar, salt and pepper. Pour over slices. Cover and refrigerate at least 3 hours (7 to 10 hours is better). This is wonderful to serve with hamburgers at a backyard summertime picnic.
Dissolve the jello in the boiling water. Add the remaining ingredients. Pour half of the mixture in mold. Chill. When set spread 1/2 pint of sour cream over top. Add remaining half of mixture. Chill.
Beat whipping cream until fluffy, even if using Cool Whip. Set aside 1/4 cup cake crumbs for top. Divide remaining crumbs into 4 portions. Sprinkle one portion of crumbs in bottom of a serving bowl. In large mixing bowl, combine pumpkin, spices, milk and pudding. Mix until smooth. Spoon half of mix on top of cake crumbs in bowl. Sprinkle with more cake crumbs. Put 1/2 of whipped cream on top. Add more cake crumbs; add pumpkin mixture, then add last of crumbs. Put on remaining whipped cream. Sprinkle 1/4 cup crumbs on top. Chill at least 1 to 1 1/2 hours before serving. Serves 12 to 15.
Cream butter, egg yolks and 1/2 cup sugar. Add flour, kneading with fingers to form dough. Pat dough into greased 9 x 13-inch pan. Bake for 15 to 20 minutes at 350°. Spread the base with jam. Top with chocolate bits. Beat egg whites with salt until stiff. Fold in sugar and nuts. Spread mixture on top of jam. Bake about 25 minutes at 350°. Makes 30 bars.
Melt 1/2 cup peanut butter in chocolate bar; blend until smooth. Melt remaining 1 cup peanut butter in separate pot.
Brown turkey and onion. Pour into casserole dish. Add soup to drained beans, heat and pour over turkey. Mash potatoes, add milk, egg and sesaoning. Spoon over beans. Dab with margarine. Bake at 350° for 30 minutes.
Bring water, sugar and cornstarch to a boil. After it thickens, remove and add Jell-O. Let cool.
Combine the above ingredients. Form into pancake size patties. Fry on both sides until they are golden brown.
Put oil in a large pot; brown meat. Add the remaining ingredients except water and flour. Mix water and flour; add to sauce. Let cook on low heat for 1 hour or until tender. Stir every few minutes. Serves 6 to 8.
Put eggs in blender, then sugar. Blend about 7 minutes on low speed. Put milk on stove and cook until it boils. Set it off one minute. Repeat 3 times. On third time, add margarine. Add this to sugar and milk. Blend on high speed about 7 to 8 minutes. Pour into deep unbaked pie crust and cook for 25 to 30 minutes at 325°.
Preheat oven to 350°. Lightly grease jelly roll pan. Mix ingredients thoroughly and shape mixture into 1-inch balls. Bake 20 to 25 minutes until brown. Remove from pan immediately.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch bread pan. Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Sift flour, baking soda and salt together, stir in whole wheat flour and add to creamed mixture; mixing well. Fold in bananas, vanilla and nuts. Pour mixture into pan and bake 50 to 60 minutes. Cool 10 minutes, remove from pan. Makes 1 loaf.
Combine celery, carrots, water chestnuts, onion and mayo. (This can be mixed a day ahead or at least 3 to 4 hours before serving.) Just before you serve, add popcorn, bacon and cheese.
Brown beef, pour off drippings. Add water, sugar, salt, pepper pods and garlic. Cover and simmer 1 hour. Drain tomatoes. Combine flour with 1/4 cup tomato liquid. Stir into beef. Add tomatoes, remaining tomato liquid and onion. Continue cooking, covered, 30 minutes. Stir in corn, green pepper and okra; cook 10 to 12 minutes more.
Cook carrots; add oleo. Put cheese on top. Put on cracker crumbs. Bake at 375° until slightly brown, about 20 minutes.
Soak the fish in milk for 1 hour. Dip the fish into the seasoned flour. Beat the eggs with 1/4 cup milk; add salt and pepper. Dip the fish in this mixture. Dip the fish in the bread crumbs. Fry the fish in hot oil. Brown it fast; turn it over. Bake in 350° oven for 10 to 15 minutes.
Cook hamburger and onion until brown; drain. Add Manwich, pork and beans and corn. Heat in skillet until heated through. Place mixture in a 12 x 8-inch or 13 x 9-inch baking dish. Place biscuits on top of mixture. Bake in a 425° oven for 25 or 30 minutes or until biscuits are golden brown.
In large bowl with mixer at medium speed, beat butter, 1/3 c sugar and 1/4 tsp vanilla until well blended. Gradually add flour and continue beating until well mixed. Stir in nuts. With lightly floured hands press into a 9 inch pie plate. In a small bowl with mixer at medium speed, beat cream cheese and 1/4 c sugar just until smooth. Beat in egg and 1/2 tsp vanilla until well blended. Pour over crust. preheat oven to 450 degrees. In a large bowl combine sugar and cinnamon; add peach slices and toss gently. arrange on top of cheese mixture. Bake for 10 minutes. Reduce temperature to 400 degrees and bake 25 minutes longer. Serve either warm or cold.
Cut peppers into 1-inch squares. Pour dressing over the combined peppers and chill 3 hours. Drain and serve on lettuce leaves.
Cut excess fat from steak. Flour steak and brown it lightly on both sides in butter. Put steak in baking dish and pour gravy and mushrooms on top. Cover and bake 2 hours at 350°.
Mix well and drop from spoon onto cookie sheet. Bake about 10 minutes at 325°.
Combine broccoli, almonds, onion, olives and eggs. Add mayonnaise, vinegar, salt and pepper.
Mix and boil sugar, hot water and salt. Cook until syrup reaches hard ball stage on candy thermometer. Then pour slowly into egg whites while beating. Add pecans. When mixture begins to hold its shape, quickly drop by teaspoonful on wax paper.
Combine all ingredients in a 9 x 11-inch baking dish. Bake at 350° approximately 30 minutes or until set and brown as desired.
Mix spaghetti and vegetables in a large bowl. Pour in the salad mix and the bottle of dressing and toss very well. Sprinkle on Parmesan cheese. Chill overnight.
Put buttered bread in bottom of 13 x 9 inch pan. Put sausage on top of this. Mix remaining ingredients and pour over sausage. Bake at 350° for 40-50 minutes.
Melt butter in baking dish.	Mix ingredients (except fruit or	pie filling) and pour over butter. Add fruit or pie filling. Bake at 400° for 30 minutes.
Beat eggs; add all other ingredients except for cheese. Mix and pour into pie shell; sprinkle cheese on top. Bake at 350° for about 1 hour.
Fry stew beef in a small amount of oil until brown on all sides. Put in a crock-pot and add potatoes, carrots, soup, water and salt. Mix well and cook until beef is tender.
Use large pot over medium heat. Cook onion, celery, garlic, in butter until tender, about 10 minutes. Add broth and potatoes. Heat to a boil. Cover; reduce heat. Simmer 10 minutes until potatoes are done. Strain soup mixture, reserving liquid. Puree 1 cup potato mixture. Return puree to remaining mixture and liquid in pot. Add clams and cream. Heat thoroughly but do not boil. Top with parsley.
Soften cream cheese and cream together with sugar and peanut butter. Beat in the milk and fold in the Kool Whip. Pour mixture into pie crusts and chill. Makes two pies.
Cook peppers in salt water for 5 minutes. Brown hamburger and onion in oil. Mix hamburger, onion, rice, salt, pepper and egg with 1/2 can tomato soup. Stuff peppers. Place in baking dish. Add 1/2 can soup and 1/2 can of water. Bake at 350° for 1 hour. Place a small piece of cheese on each pepper just before removing from oven just long enough for cheese to melt.
Mix first 8 ingredients in large pot. Bring to boil. Add fresh cranberries. Serve warm.
Preheat oven to 375°. Beat butter or margarine with peanut butter. Add sugars. Beat until light and fluffy. Add egg, milk and vanilla. Beat well. Add dry ingredients to creamed mixture. Beat until well blended. Shape dough into 1-inch balls. Roll in sugar, if desired. Place on ungreased cookie sheet. Press crisscross markings with a fork. Bake in a 375° oven about 10 minutes or until done. Cool 1 minute. Makes about 4 dozen.
Turnip greens should be thoroughly washed to be free of grit, through several waters. Remove any objectionable part of tough stem.
Place chicken in baking dish. Sprinkle rice over it. Sprinkle dry onion mix over it. Cover with soup and water mixture. Cover with foil and bake 1 to 1 1/2 hours at 350°.
With cheese and oleo at room temperature, mix well. Add other ingredients. Place on pan with cookie press. Cook in 350° oven until light brown. If you prefer, you can roll in small ball, dip fork in flour and press ball flat.
Brown ground beef with onion, drain fat. Stir in taco seasoning mix and spread in 10-inch pie plate (sprayed with Pam), top with chilies. Beat milk, baking mix and eggs until smooth. Pour on top hamburger mixture. Bake 25 minutes in 400° oven. Remove and top with sliced tomatoes and Cheddar cheese. Bake 8 to 10 minutes longer. Cool 5 to 10 minutes. Garnish with layer of sour cream, chopped tomatoes, shredded lettuce and shredded cheese.
Mix Jell-O, crushed pineapple, boiling water and blueberry pie filling. Refrigerate until set. Combine the sour cream, sugar, cream cheese and vanilla. Spread over pie filling. Refrigerate overnight.
Pour all ingredients in large pot; bring to boil, stirring constantly. Let simmer 10 minutes. Stir and serve hot.
Simmer chopped green tomatoes and 1/2 cup sugar until tomatoes are well cooked and transparent. Strain through a colander to remove the seeds, cores and skins. There should be 1 1/4 cups pulp. Cool. Combine 1 cup sugar and shortening until fluffy. Blend in baking soda into tomato pulp and add to sugar mixture, beating well. In another bowl, combine 1 cup flour, salt and spices. Add to batter. Combine raisins and nuts with 1 cup flour. Add to tomato batter. Add eggs and beat well. Pour into well-greased square cake pan. Bake at 350° for 35 to 40 minutes or until brown.
Place chicken in baking dish. Combine all other ingredients and pour over chicken. Bake 1 1/2 hours or until done at 350°. Goes well with yellow rice.
Blend together salad dressing and cream cheese. To the cheese mixture add sliced maraschino cherries, drained pineapple and cranberry sauce. Fold in whipped cream. Pour in mold and freeze until firm.
Remove seeds from peppers. Parboil 5 minutes; drain. Saute onion and garlic in margarine. Stir in tomato sauce, rice, 1 cup cheese and oregano. Spoon into peppers. Bake at 350° for 20 minutes. Top with remaining cheese. Continue baking until cheese is melted. This is good fixed with frozen green peppers.
Combine dry ingredients. Stir in eggs, oil and carrots. Mix in remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes or until toothpick comes out clean. Cool.
Preheat oven to 350°. Grease and flour a 12-cup fluted tube pan or 10-inch tube pan. In a large bowl combine eggs and water. Add remaining ingredients except syrup; stir by hand until combined. Pour into prepared pan. Bake at 350° for 75 to 85 minutes or until a toothpick inserted comes out clean. Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in foil and store in refrigerator. Glaze with warm corn syrup before serving. Decorate with additional fruit and nuts.
Mix all ingredients together and bake in 9 X 13 inch greased pan or casserole dish. Bake at 350° for 25 to 35 minutes. Do not over bake.
Preheat oven to 350°. Melt butter in casserole dish. Sprinkle 3/4 bag of bread crumbs in dish over butter. Spread chicken on top. Pour broth over chicken. May need a little more for moister dressing. Mix soup and sour cream. Pour over chicken. Sprinkle remaining crumbs over casserole. Bake approximately 30 minutes.
Prepare and cook potatoes. Drain, dice and chill. Add diced celery, cucumber, olives and onion. Toss together lightly with a fork. Blend in Italian dressing. Cover and chill in refrigerator at least 1 hour.
Heat 2 tablespoons olive oil. Add garlic. Cook briefly. Add tomatoes. Cook 1 minute. Add wine, salt, pepper, basil and oregano. Cook 10 minutes. Heat 3 tablespoons of oil. Add shrimp. Cook 1 minute and add red pepper flakes.
Mix all ingredients and beat until light and fluffy. Use more milk or fruit juice if needed. Place in buttered casserole dish and bake until heated through. Remove from oven and cover top with marshmallows. Return to oven and brown on top.
In medium saucepan, mix dry ingredients (sugar, cocoa, flour and salt). Then add milk and water. Stir over low heat until it comes to a boil; stir constantly. Add vanilla after removing from heat.
Cook beef and onion, salt and pepper in large pot. When fully cooked, add remaining ingredients. Cook until good mixture of seasoning. Beans are really good in this.
Cream shortening and add sugar gradually. Add one egg at a time and beat thoroughly. Mix dry ingredients together and add dry ingredients, alternating with milk. Add flavorings and beat well. Pour into a well-greased and floured tube pan. Cook 1 hour and 10 minutes at 275° or 300°. Cool 15 minutes and turn on rack to cool.
Combine all ingredients in a glass bowl. Make sure chicken is coated with marinade. Refrigerate for 1/2 hour, not longer. Preheat oven to 450°. Arrange chicken on a glass baking dish and pour the marinade on top. Bake 20 minutes. Yields 4 servings. Calories: 166. Fat points: 5. Cholesterol: 66 mg.
In skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and brown. Add soup, water and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serves 4.
Mix all ingredients, except dressing. Use half of dressing when mixing and refrigerate. Stir in remaining dressing before serving.
Brown all sides of roast in hot oil. Add salt and pepper to taste and onions and carrots. Stir in cola, chili sauce and Worcestershire sauce. Add enough water to mixture to cover approximately 2/3's of the roast with liquid. Cover pot and place in a 325° oven for 3 to 4 hours. Thicken liquid with cornstarch and water mixture. Serve with hot mashed potatoes or extra wide egg noodles.
Combine peaches, sugar, lemon and orange juice. Let stand at room temperature, 3 to 4 hours. Pour mixture into ice cream freezer; add whipping cream, milk and evaporated milk. Freeze. Yield: 1 gallon.
Press rolls into 9 x 13-inch greased pan. Bake 15 to 20 minutes until done. Mix Ranch dressing into cream cheese. Spread over baked crescent rolls. Top with vegetables and press slightly. Cut into 2 x 2-inch squares.
Beat whites and salt until foamy; then add cream of tartar and finish mixing until stiff. Add 1 cup sugar and mix well. Then add cake flour and sugar mixture until thoroughly mixed. Heat oven at 200° until you put cake in, then turn up to 350° and let bake about 1 hour.
Hull berries; set aside. Mix pudding mix, sour cream and milk. Add 2 cups Cool Whip. Beat with a wire whisk until blended. Spoon half of mixture into crust and arrange berries, stem down. Top with remaining filling. Chill and top with remaining Cool Whip.
Put beans and 1/4 cup water in casserole; cover. Cook on High 6 to 8 minutes; drain well.
Drain and rinse noodles. Place in lightly buttered casserole. Add ham to noodles. Toss, breaking ham into fine chunks. Pour mushroom soup and sour cream into noodle-ham mixture. Mix well with wooden spoon. Add fresh mushrooms. Stir in celery salt and seasoned salt. Sprinkle with pepper. Top with paprika. Bake at 350° for 25 to 30 minutes. Yields 4 servings.
Mix chili sauce, vinegar, brown sugar and mustard together and add ham. Place in skillet and simmer for 20 minutes. Makes 6 to 8 sandwiches.
Pare potatoes; slice thinly. Heat margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Arrange potatoes in greased 2 quart casserole, in 3 layers, topping each layer with onion and sauce. Cover and cook in 325° oven for 40 minutes. Uncover and cook 60 to 70 minutes longer or until potatoes are tender.
Blend salad dressing, eggs, milk, broth, salt and soup. Pour over layers of chicken, bread and cheese in crock-pot. Put crock-pot on high for 3 hours.
Saute onions and celery in margarine. Add soup, broccoli, cheese and mushrooms. When hot, serve with Triscuits in chafing dish. Can be frozen.
Brown meat. Remove grease. Add onion. Salt and pepper to suit taste. Put cream of chicken soup in bottom of baking dish. Add 1/2 cup water. Add meat and onions. Pour mushroom soup over meat and onions. Add cheese, then spread frozen Tater Tots over the top. Bake at 350° for 30 minutes or until bubbly and brown.
Combine rice and milk in heavy pan and cook until tender. In bowl, beat egg yolks; slowly add the 1/2 cup sugar. Beat until light and lemon colored. Add yolk mixture to rice; beat vigorously. Cook slowly, stirring constantly, until mixture coats spoon. Add butter and vanilla. Pour into 9 x 9-inch glass pan and let cool to room temperature. Beat egg whites until frothy; add pinch of cream of tartar, then slowly add the 3 tablespoons of sugar on high speed until soft peaks form. Spread on cooled rice. Bake at 350° for 5 to 10 minutes, until light brown. Cool.
Scoop out tomatoes; turn upside on a paper towel to drain. Cook potatoes in boiling salted water until tender. Drain, cool and cut into small cubes. Place in medium size bowl. Blend sour cream, 1/2 teaspoon of the salt, sugar, mustard, pepper and garlic in a small bowl. Add green pepper and pimento to potatoes; toss with dressing. Cover; chill at least 1 hour. Sprinkle remaining salt into tomato shells. Spoon 2 tablespoons potato salad mixture into each tomato half. Sprinkle with chives.
Mix sugar and flour in bowl; add pineapple and cheese. Mix well. Pour into baking dish. Crumble crackers over top; pour butter evenly over crackers. Bake at 350° until bubbly.
Have cream cheese softened at room temperature. Chop onions and meat. Mix all together. Shape into ball and chill. Serve with crackers. Roll ball in chopped nuts, usually about 1 cup.
Cream shortening and brown sugar. Beat in eggs, one at a time. Stir in sour milk. Sift together flour, soda and salt. Add dry ingredients to creamed mixture. Add pecans, cherries and dates. Chill for one hour or overnight. Drop from teaspoon on lightly greased baking sheet. Bake at 350° for 15 minutes or until set.
Place spareribs in large pot. Cover with boiling water. When water returns to boil, reduce heat and simmer for 30 minutes. Remove ribs from pot and place on baking pans. Salt and pepper ribs to taste, then oil ribs lightly and brown both sides under broiler. Place ribs flat in roasting pans and cover with barbecue sauce. Bake at 350° 1 to 1 1/2 hours or until tender. Baste and turn ribs every 15 minutes. Serves 8.
Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 - 45 minutes, turning once. Pan braise on top of stove. Simmer till done. Green peppers and onions can be added to the chicken while it is frying.
Drain cherries. Do not use this liquid for reconstituting cake since it would discolor the cake. Arrange cherries in lightly greased and wax paper lined 8-inch round pan. Mix cake mix and half the water for 3 minutes in mixer. Add	remaining water and	mix 1	minute. Pour batter over cherries. Bake at 375° for 30 to 40 minutes.	Cool slightly. Loosen cake around sides. Invert onto serving plate.	Remove wax paper. Makes one 8-inch cake, 10 servings at 112 calories per serving.
Heat oven to 350°. Grease 11 x 7-inch glass baking dish. Combine all ingredients except preserves. Mix well. Reserve 3/4 cup of oats mixture and press remaining into bottom of prepared dish. Bake 10 minutes. Spread preserves evenly over partially baked base to within 1/2 inch of edge. Sprinkle reserved oats over mixture. Bake 20 minutes or until golden brown. Cool and cut into squares. Store tightly covered at room temperature.
Mix together; spoon into hot butter or margarine. Fry until brown, 1 to 3 minutes on each side.
Preheat oven to 350°. Split zucchini lengthwise and slice (about 3 to 3 1/2 cups). Mix all ingredients together and spread in a greased 9 x 13-inch pan. Bake for 40 minutes. Cut into squares.
In 10-inch skillet over medium to high heat, in 1 tablespoon hot oil. Cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet in remaining oil, cook mushroom and onion until tender and liquid is evaporated, stirring often. Stir in soup, yogurt and water. Heat to boiling. Return chicken to skillet. Heat thoroughly. Serve over noodles.
Mix all ingredients except bread crumbs well. Pour in small Corning Ware or bake dish. Sprinkle buttered bread crumbs on top. Heat in 350° oven for 25 minutes.
Mix together oats, flour, cinnamon, nutmeg and baking soda in a large bowl. In a medium bowl with a mixer, beat together oleo, peanut butter and two sugars, until light and fluffy, about 4 minutes. Add eggs, one at a time; beat 1 minute after each addition. Add vanilla. Mix in oat mixture on low speed until blended. Add chips or raisins. Can chill the dough for 24 hours. Preheat oven to 350°. Use tablespoon of dough on greased cookie sheet. Bake about 10 to 12 minutes, until golden or firm on edges.
Boil the potato until done. Cool completely; peel and mash potato. In another bowl, add a little of the potato and sugar alternating. Put in a little sugar to the side. Continue mixing potato and sugar until it becomes thick like a pie crust. Sprinkle remaining sugar on a dough board; roll out the potato and sugar mixture to about 1/2-thick thick.
Cook bacon until crumbly; remove. Saute pepper and onion in bacon drippings until tender. Add eggplant and tomato, cook 5 minutes. Stir in salt and pepper. Spoon mixture into a greased 2 quart casserole dish. Top with crumbled bacon, cheese and bread crumbs. Bake at 350° for 25 minutes, uncovered.
Cut eggs lengthwise. Remove egg yolks. Mash with fork. Add remaining ingredients to egg yolks; mix until smooth. Take teaspoon of egg yolk and place in egg. Refrigerate until ready to eat.
Bring water to boil. Stir in the rice and simmer for 20 minutes. Remove from heat and let it sit for about 15 minutes. In a large skillet, heat the oil. Add the egg and cook until set, like scrambling eggs. Add the meat. Add rice, pepper and any desired vegetables such as green onion, bean sprouts, etc. Stir to blend ingredients. Add soy sauce and keep stirring until heated.