HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put fruit in a large, ovenproof bowl. Combine juice, brown sugar, flour, oleo and curry and pour over fruit. Bake for 30 minutes at 325°.
Mix flour and salt. Cut lard in with knife or fork. Mix in water, vinegar and egg. Makes 3 crusts.
Let bread dough thaw enough to be able to tear into 20 strips. Roll strips in your hands and make each about 6 inches long. Place on a cookie sheet sprayed with Pam. Let rise for 12 to 15 minutes. Mix margarine and garlic powder. Using a pastry brush, brush mixture on both sides of bread sticks. You can also sprinkle garlic salt on the bread sticks. Bake in a 350° oven for 12 to 15 minutes.
Saute onions and garlic in butter. Add chiles, soups, one cup milk (more if the sauce is too thick) and 1/2 cup of the grated cheese. Heat slowly until cheese is melted and mixed in thoroughly. Stir often to keep bottom from burning. You can use a double boiler if you wish, but it is not necessary if you are careful. When the sauce is ready, dip each tortilla in hot oil just until limp (3 to 5 seconds if the oil is hot enough). Dip immediately into the sauce, put on a plate and fill with 1 to 2 tablespoons of grated cheese. Roll and place in baking dish, seam side down. Continue until you have used all but about 1 cup of the sauce. Pour the remaining sauce over rolled tortillas and sprinkle with more grated cheese. Place in oven, uncovered, on low heat (about 300°) until warmed throughout and cheese on top is melted (about 30 minutes).
Beat egg whites, salt, sugar and all ingredients in top of double boiler. Place over boiling water and beat briskly with rotary or electric mixer until mixture stands in peaks. Remove from water and cool for a few minutes. Add vanilla and beat until cold. If too stiff, add 1 teaspoon of hot water beating briskly.
Combine all ingredients well. Store and chill in a covered container at least one hour or until ready to use.
Mix together the jello, water, pineapple and blueberry filling. Pour in a dish and let set until firm, using a 9 x 13-inch pan.
Combine in a heavy pan and simmer for about an hour. Shred meat with forks or mash with a potato masher.
Dump crushed pineapple into a 9 x 13-inch ungreased pan. Spread evenly (do not drain). Dump blueberry pie filling and spread evenly over pineapple. Dump yellow cake mixture (dry) over the blueberries. Spread the chopped pecans over the cake mixture. Bake at 350° for 1 hour in preheated oven.
Boil squash with onion until tender. Drain; mix soup, cheese and 1/4 can water. Combine all together. Bake until hot.
Combine sugar and 2 cups water; melt over heat. Cool and add lemon juice and 3 pints water. Pour in ginger ale. Add plenty of crushed ice. Serves 40.
Heat juice and water mixture to boiling; set off heat and stir in gelatin. When completely dissolved, chill until slightly thickened. Add rest of ingredients and chill until firm. Good with ham, chicken or turkey.
Mix the sugar, eggs and oil together. Mix the baking soda and flour mixture. Beat by hand. Add the pineapple and nuts and mix lightly. Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until done. This cake is very moist.
Fry meat and onions in olive oil until brown. Drain and put mixture through strainer. Add dry ingredients. Place in saucepan and add twice as much	water as meat mixture. Simmer until most	of mixture has been absorbed.	(Don't make too dry.) Serve over hot dog in roll. Top with finely chopped Spanish onion.
Cook rice. Brown beef with onion in melted butter in large skillet. Add tomato sauce and seasonings. Cover and simmer 15 minutes. Combine cottage cheese and cooked rice. Layer rice mixture and meat sauce in a buttered casserole, ending with meat sauce. Sprinkle with grated Cheddar cheese. Bake, uncovered, at 325° for 30 minutes or until bubbly.
Scrub potatoes thoroughly and prick several times with a fork. Bake at 400° for 1 to 1 1/4 hours or until done. Allow to cool to touch; cut potatoes in halves lengthwise. Carefully scoop out pulp, leaving about 1/4-inch thick shell; cut into inch wide strips and place on ungreased baking sheets. Brush top of strips with butter; sprinkle with seasoning and cheese. Bake at 400° for 10 to 12 minutes or until crisp. Serve warm with sour cream. Makes 3 dozen. Reserve pulp for other uses.
Beat eggs, oil, buttermilk, sugar and vanilla. Stir in dry ingredients, pineapple, carrots, coconut and nuts. Pour batter in 2 greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes. Remove and immediately spread Buttermilk Glaze over layers. Cool 15 minutes and remove from pan. Cool completely, then spread Orange-Cream Cheese Frosting between layers and on top and sides of cakes.
Melt butter in a heavy 1-quart saucepan. Slowly add flour and simmer until well blended. Very gradually add milk and simmer until sauce has thickened. Add grated cheese and stir until sauce is smooth and cheese has melted.
Mix all ingredients in large bowl. Press into 6 x 8-inch pan. Dough is sticky! Bake in 350° oven for about 1/2 hour. Sprinkle with powdered sugar and cut while warm. Suggest candy size pieces. Very rich!
Beat softened cream cheese and margarine together until mixed well. Add powdered sugar in small amounts and beat until smooth. Spread on cooled cake.
Mix salad dressing and Italian dressing. Stir pasta and vegetables into dressing. Chill.
Cook broccoli until tender. Drain and place on bottom of lightly greased square baking dish. Melt 3 tablespoons of butter with all the cheese in top of double boiler. Pour cheese over broccoli. Melt the remaining butter and mix well with crushed crackers. Spoon over broccoli and cheese. Bake uncovered 375° until cheese bubbles and crumbs are lightly browned. Serves 6 to 8.
Mix as directed on box and add milk and Cool Whip. Mix and pour over bananas and vanilla wafers.
Pour into a mixing bowl. Blend well. Will make two 12-inch pizzas or one 16-inch pizza.
Sift flour, baking soda and salt together. Cream butter, sugar and brown sugar well, adding sugars gradually. Add unbeaten eggs and vanilla. Beat well. Blend in dry ingredients gradually and mix thoroughly. Cover and chill at least 2 hours. Insert 1 chocolate wafer in 1 tablespoon of chilled dough, making a ball.
Mix egg, sugar, flour, salt, vinegar and pineapple juice. Cook until thick, stirring constantly. Cool. Fold in whipped cream Add fruit. Freeze.
Stir together oil, paprika, chili powder, salt and pepper; set aside. Lightly coat a baking sheet with nonstick vegetable spray and add potatoes in a single layer. Drizzle oil mixture over potatoes and bake at 400° for 30 minutes until golden brown.
Combine all ingredients in a container with tight fitting lid. Shake well to blend. Store in an airtight container.
In food processor blend bacon (uncooked), garlic and rosemary. Spread and pat paste on pork tenderloin. Place on grill and cook 8 minutes on each side.
Heat milk until lukewarm. Add yeast mix. Mix rest of ingredients, then add to yeast mix. Mix dough well. Let dough rise until double in size. Divide into 18 parts. Roll out one at a time. Fill with Nut Mixture. Bake at 350° until golden brown.
Cook together jello, sugar and juice from pineapple until thickened. Cool. Add the pineapple and cottage cheese. Chill until set. Top with Dream Whip or Cool Whip and garnish with nuts if desired.
In a small bowl, blend all ingredients well. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 2 dozen cookies.
Mix on Saturday night. Let rise until 8:00 a.m. Sunday. Add a little more flour (1 to 2 cups). Roll out. Make crescents. Bake 15 to 20 minutes at 400° after church.
Stir together dry ingredients. Add brown sugar, shortening, molasses and egg. Form into balls and roll in sugar. Bake on an ungreased cookie sheet at 375° for about 10 minutes.
Cook beef roast in oil in Dutch oven over medium to low heat until brown. Sprinkle with pepper. Add water and bouillon. Add beef onion soup mix and onion. Heat to boiling, reduce heat. Add potatoes and carrots. Cover and simmer on range top, about 3 1/2 hours. Remove beef to platter. Arrange potatoes and carrots around beef.
Combine cream cheese and yogurt. Beat with electric mixer until smooth. Stir in Cool Whip, peaches, berries and almonds. Pour into 8 x 8 x 2-inch baking dish. Cover; freeze 8 to 24 hours or until firm. To serve, thaw slightly and cut into squares.
Mix butter and cracker crumbs together and add sugar and peanut butter. Spread mixture in a 9 x 13-inch pan. Spread chocolate chips and refrigerate!
Mix all together. Put in pie shell. Bake in 300° oven 45 to 50 minutes.
Chop chicken meat; add all	the other ingredients. Separate rolls and place 1 or 2 tablespoons chicken mixture on dough and roll up, starting at wide end.	Place on ungreased cookie sheet and sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Drain pineapple. Mix with cream cheese and add pecans. Stuff pears with mixture and serve on lettuce.
Cook bacon crisp; set aside on paper towel. To bacon drippings add next 5 ingredients; stir until smooth. Add vinegar and beans, and cook over medium heat, stirring, for 30 minutes. Crumble bacon over top before serving.
Mix all ingredients well. Put into several long rolls. Place in refrigerator. Slice and bake on cookie sheet at 325° for 10 to 12 minutes. Sprinkle with powdered sugar while cookies are still warm.
Put all ingredients in a mixing bowl. Beat on 2nd speed for 10 minutes. Slice 3 or 4 apples, not too thin or thick. Grease and flour pans. Put in 1/3 batter (thick). Top with apples, side by side. Sprinkle with 1 tablespoon white sugar and 1 teaspoon cinnamon. Repeat layers. Bake at 350° for 1 hour.
Combine in 13x9x2 baking dish, croutons, cheese, and ham. Beat together the eggs and mustard. Add in the milk, salt, onion powder, and pepper; mix well. Pour over crouton mixture. Bake at 325° until eggs are set, about 55-60 minutes. Test by inserting knife in center (should come out clean).
Combine first 5 items; then add remaining items. Cover and chill. Yields 5 cups.
In a large bowl, place popped corn; set aside. In a medium saucepan, over medium-high heat, bring corn syrup to a boil and boil for 3 minutes; remove from heat. Stir in peanut butter. Working quickly, pour peanut mixture over popcorn, tossing gently to coat. Allow to cool 10 minutes. Roll popcorn mixture into 18 (12-inch) balls. Press thumb firmly into center of each ball. Fill each cookie center with 1/2 teaspoon jam. Store in airtight container. Makes 18 cookies.
Combine flour, sugar, baking soda, salt and cinnamon in a large mixer bowl. Add carrot, oil and eggs. Beat with an electric mixer until combined. Stir in pecans. Pour batter into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 25 to 30 minutes, or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.
Dissolve the Jell-O in hot water. Add the remaining ingredients and stir well to mix. Pour into a lightly greased mold and refrigerate overnight.
Hard boil the eggs; let cool. Remove the egg shells; cut eggs in half lengthwise. Remove egg yolks and mash them in a bowl. Add deviled ham, mayonnaise, mustard and relish and mix together. Place the egg yolks inside the egg whites and sprinkle with paprika. Refrigerate until needed.
Mix. Pour into greased and floured pan(s). Bake at 375° until done: 15 minutes for cupcakes, 25 minutes for 2 (9-inch) layers or 35 minutes for tube or 13 x 9-inch pan.
Have cream cheese at room temperature. Combine all ingredients together; mix well. Do not use mixer.
Cut potatoes and boil until tender; mash. Cut carrots and boil until very tender. Mash. Combine potatoes, carrots and butter; mash together until well mixed. Add salt and pepper to taste.
Beat all together with hand mixer. Drop from teaspoon into boiling chicken broth. Boil for 20 to 25 minutes.
Combine sugar, evaporated milk and chocolate morsels in a small saucepan. Cook over medium heat, stirring until chocolate melts and mixture boils. Remove from heat and stir in butter and vanilla. Serve hot over ice cream. Yields 1 cup.
Preheat a greased small iron skillet in a 500° oven. Combine all ingredients. Pour into a hot skillet. Bake for 20 minutes.
Thaw squash. Beat eggs and milk. Add flour and rest of ingredients. Beat well. Add squash and beat again. Pour into a buttered 1 1/2 quart casserole. Bake uncovered at 350° for 1 hour 15 minutes. This can be made the day before, refrigerated and warmed before serving. It is delicious.
Cook sugar, milk and oleo on medium heat for 5 minutes after it starts to boil. Take off stove and add Marshmallow Creme, chocolate chips and vanilla. Stir until completely mixed, then pour into buttered 11 x 13 x 9-inch pan. Let cool completely before slicing.
Cook lasagna noodles according to box directions. Mix cottage cheese, pepper and salt. Brown together meats. Drain. Add meats to Ragu sauce. Cook slowly until flavors blend.
Mix sugar, vinegar, salt and celery seed. Pour over cabbage. Make day before using. Will keep several days.
Cut chicken into bite size pieces. Brown in 1 tablespoon oil; drain, then add ingredients. Let simmer on medium low for 1 hour, stirring frequently. Serve over rice or potatoes and enjoy.
Mix flour and next 5 ingredients. Cut in shortening until mixture resembles coarse meal. Add bananas, egg, oatmeal and nuts. Mix well. Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart. Top each with a nut. Bake 15 minutes in a 400° oven.
Cook unpeeled potatoes in 3 cups water for approximately 35 minutes. Drain and allow to cool. Peel potatoes and cut into cubes. Combine green onions, red bell pepper and celery with potatoes. Chill for 2 hours. Mix mayonnaise, yogurt, mustard, horseradish and white pepper and pour over chilled potato mixture. Toss gently. Sprinkle paprika and shredded carrots on top. Makes 6 servings.
In large bowl, coat meat with 1/4 cup flour. In skillet or Dutch oven over heat, brown meat and onions in oil. Stir in paprika, salt, marjoram, pepper, green pepper, garlic, water and tomatoes. Heat to boiling; reduce heat. Cover and simmer for 1 to 2 hours, until meat is tender. Mix 3 tablespoons flour and 1/2 cup water; stir into mixture. Heat until it boils and thickens, stirring constantly. Serve over noodles or potatoes.
Mix together and pour into a greased 9x11 baking dish (in water) 350 degrees for 50 minutes; or 420 degrees for 10 minutes. This can be made with artificial sweetener for diabetes.
Choose seedless cucumbers, if available. Cut cucumbers paper thin; sprinkle with salt and let stand 1 hour. Dry on paper towel and place in a dish. Mix the vinegar, salt, pepper and sugar; pour over cucumbers. Sprinkle with chopped dill. Store in covered jar or dish. Refrigerate overnight. Serve as needed. Makes 2 cups.
Cook carrots in steamer with lid for 20 minutes. Drain well. Combine sugar, honey, salt and oil. Place carrots in baking dish; coat with glaze. Bake at 325° for 15 to 20 minutes.
In small bowl, add seasoned salt and Worcestershire sauce to melted butter; mix well. Pour Chex cereals, nuts and pretzels into large Glad-lock zipper bag. Pour margarine mixture over cereal mixture inside zipper bag. Seal top and shake until pieces are evenly coated. Pour contents of bag into large microwave safe bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on paper towel to cool. Store in airtight container. Makes 9 cups.
If you don't have time for the long version, this is a quick and easy substitute. Combine all the ingredients in a 2-quart casserole. Bake in 350° oven for 1 hour. Make sure lid fits tightly on casserole dish.
Blend all the ingredients in blender until desired consistency is reached. Use your favorite Tostitos chips to dip with.
Rinse peppers. Slice tops off. Pull out seeds. For stuffing, combine bread crumbs and milk. Let sit for 10 minutes. Peel and chop onions. In a bowl, combine ground meat, onions, bread crumb mixture and egg yolk. Mix well. Season with salt and pepper. Spoon meat mixture into peppers. Place peppers in a greased baking dish. Bake at 350° for 30 minutes. Baste with liquid from pan. Sprinkle with cheese. Bake at 375° for 10 additional minutes.
Baste bottom of 9 x 13-inch pan with margarine. Sprinkle bottom of pan with pecans, then coconut. Mix the cake mix according to directions on box; pour over coconut mixture. Mix the cream cheese, melted margarine, vanilla and confectioners sugar to pouring consistency; pour over cake mixture. Bake at 350° for 1 hour.
Put a little bit of margarine in a pan over medium heat. When margarine is melted, pour the condensed milk in the pan and stir constantly for 5 minutes. Add honey and as much cocoa powder as you like. Keep stirring; don't stop stirring! When it boils and you can see the bottom of the pan, take it off the heat. When cool, make very little balls and roll them in chocolate sprinkles or coconut.
Mix sugar, cinnamon and milk in heavy 1-quart saucepan until well blended. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved. Cook until candy reaches soft ball stage. Stir often and mix well. Add nuts and vanilla. Drop by teaspoon onto wax paper and quickly break apart.
Melt butter in baking dish. Add peaches and juice evenly. Mix other ingredients and pour over peaches. Bake 30 minutes at 350° or until golden brown. Serve hot or cold.
Combine all dry ingredients in a large roasting pan. In a small saucepan, combine oil, honey and vanilla. Bring to a boil. Pour over dry ingredients. Mix well and bake at 325° for about 15 minutes, stirring several times. Cool and store in a tightly covered container in a cool, dry area. Makes about 3 quarts.
Combine dry ingredients. Add remaining ingredients and stir until blended. Using a fork, drop heaping portions of mixture into hot, deep fat at 350°. Fry each hush puppy approximately 3 minutes, or until golden brown. Turn once during cooking. Drain on absorbent paper. Yields approximately 30 hush puppies.
Mix thoroughly the flour, margarine, 2 tablespoons sugar and nuts. Press in bottom of 9 x 13-inch baking dish. Bake at 350° for 20 minutes, or until brown. Cool. Beat the cream cheese, 1 cup sugar and 1 cup Cool Whip; spread on cooled crust. Slice bananas on top of cream cheese layer. Beat the pudding mix and 3 cups milk until thick; spread over layer of bananas. Cover with remaining Cool Whip. Chill. Top may be sprinkled with chopped nuts, if desired.
Melt butter in saucepan. Add onion, green peppers and parsley. Cook until vegetables are tender. Blend in flour and salt. Gradually add chicken stock and cook, stirring constantly, until thickened. Add chicken and lemon juice. Stir and heat to serving temperature.
Cook beets (whole), then skin them. Peel and seed cucumbers and cut into several chunks. Put all ingredients, except sour cream, in food processor and run until smooth. Whisk in sour cream and taste for seasoning. May add garnish of chopped chives (or 1 of the beets chopped instead of processed). Serve cold.
Cut ginger into paper thin slices; stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer; simmer on medium heat about 15 minutes or until there are about 4 tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are okay. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. (It will keep for several days, if you don't finish it all after the first taste.)
Sprinkle dry soup in 9 x 13-inch casserole. Add 1 cup rice. Mix together 2 cans soup with 2 cans water. Pour over soup and rice without mixing. Place chicken pieces on top. Bake for 2 1/2 hours at 325° uncovered.
Line a 9 x 13 x 2-inch casserole with 6 slices buttered bread. On top of each, place 1 slice of American cheese. Sprinkle with ham, pepper and onion. Place 6 remaining slices of buttered bread on top and sprinkle with Swiss cheese. Mix 12 eggs and milk in blender. Pour over entire casserole and refrigerate overnight. Bake at 400° for 10 minutes, then down to 350° and bake for 50 minutes.
Mix eggs, sugar, salt, water, yeast and shortening. Beat. Add flour, 4 cups at a time. Let rise in refrigerator overnight. Roll out dough and cut into rolls. Let rise 30 minutes in a warm place or up to 3 hours in a cool place. Bake 20 to 25 minutes in a 400° oven.
Trim fat from beef and cut into strips. Heat oil in large skillet. Cook beef until brown. Stir in water, onions, garlic salt and ginger. Heat to boiling. Reduce heat. Cover and simmer 15 minutes. Add peppers during last 5 minutes. Cook rice as package directs. Blend cornstarch, sugar and soy sauce. Stir into beef mixture. Cook, stirring constantly until mixture thickens.
Place about 3 cups uncooked rotini noodles in boiling water. Cook until tender, but not totally done. Brown sausage and drain. Place sausage over noodles in large casserole dish. Place onion, pepper and sliced mushrooms over sausage. Place sliced pepperoni over these ingredients. Pour spaghetti sauce over pepperoni and top with cheese. Bake at 350° for 10 to 20 minutes or until cheese is browned.
Mix all ingredients together. Marinate for several hours. Cook over grill (6 to 8 minutes), turning and basting. Serves 4 people.
Preheat oven to 350°. Mix together and spread in greased plate. Bake at 350° until slightly browned.
Put squash in 2-quart casserole. Sprinkle with spices combined with brown sugar. Add lemon juice to butter and drizzle over squash. Bake at 375° for 45 minutes or until tender.
Mix all ingredients together and place in small casserole. Bake at 350° for 45 minutes.
In small bowl, combine crumbs and melted butter. Lightly grease bottom of 9-inch spring-form pan. Press mixture onto bottom of pan. Preheat oven to 300°.
Quarter potatoes and boil until soft in the middle. Drain. Mix soup, sour cream, butter and onion. Pour over potatoes. Sprinkle cheese on top. Bake at 400° for 15 minutes or until cheese is melted.
Melt white chocolate. Mix cereals, nuts and pretzels well, then add warm chocolate. Spread on a cookie sheet. Let set for 1 hour.
Combine all except bread crumbs and butter. Turn into a 1-quart casserole. Combine crumbs and melted butter. Sprinkle over top of crab mixture. Bake in moderate oven at 350° for 45 minutes and crumbs are golden. Serves 6. Fresh shrimp and crab may be used instead of canned.
Mix all ingredients together. Bake in an oiled sheet cake pan in 375° to 400° oven for 25 to 30 minutes or until done.
Blend sugar, oil and eggs. Sift together flour, salt, baking soda, baking powder and cinnamon. Combine with first mixture. Add carrots and mix well. Pour into a greased and floured 9-inch tube pan. Bake at 350° for 50 minutes. Cool.
Cream shortening and sugar thoroughly; add egg, lemon rind, vanilla and cherry juice. Beat well. Add sifted dry ingredients, then raisins and nuts. Drop from teaspoon into crushed cereal, roll into balls, coat well and top with maraschino cherries. Bake on greased cookie sheets in hot oven (400°) about 10 minutes or until delicately browned. Recipe makes two dozen.
In shallow, 1-quart microwavable casserole, combine 1 cup water, the tomato paste and broth mix, stirring to dissolve tomato paste. Add barley and stir to combine. Cover and microwave on High (100%) for 10 minutes, stirring every 2 1/2 minutes.
Mix sugar, cocoa and milk together; set aside. Beat shortening, soda and water together, then add first mixture. Add remaining ingredients; mix well. Bake at 350° for 30 minutes.
Slice off one side of eggplant. Remove pulp to within 1/2-inch of skin. Boil 1/2 cup water with 1/2 teaspoon salt; add eggplant pulp and cook until tender, about 10 minutes. Drain thoroughly. Cook onion in butter until tender, not brown. Add eggplant pulp, parsley, soup, sauce and all cracker crumbs, except 2 tablespoons. Fill eggplant shell with mixture and place in 10 x 6 x 1 1/2-inch baking dish. Dot with butter. Sprinkle with remaining crumbs. Pour 1 cup of water into dish. Bake at 375° for 1 hour. Serves 4 to 6 people.
Mix ingredients in covered casserole. Bake, covered, in 350° oven for 45 to 60 minutes. Serves 4 to 6.