HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium bowl, combine flour, baking powder, cinnamon and nutmeg. Set aside. In a large mixer bowl, cream margarine and sugar. Beat in eggs and vanilla. With mixer at low speed, alternately add flour and milk, ending with flour mixture. Stir in apples and pecans. Spread batter evenly into lightly greased 9 x 13-inch baking pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes.
Rinse chicken wing drummettes and pat dry. Sprinkle wings with salt and pepper and place on a broiler pan. Broil 4 to 5-inches away from the heat for 20 minutes, turning wings once during the middle of broiling. Transfer the wings to the crock-pot. Combine barbecue sauce, honey, mustard, Worcestershire sauce and Tabasco sauce in a mixing bowl. Pour over wings. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Serve with Ranch or Bleu cheese dressing!
Spread 6 slices of bread with peanut butter and 6 slices with jelly. Put slices together to make peanut butter and jelly sandwiches. Set aside.
Mix all ingredients together and place in a greased casserole. Bake at 300° for 2 hours.
Preheat oven to 350°. Mix Ro-Tel tomatoes and soups in a bowl.
Mix all thoroughly, then add soda dissolved in the boiling water. Add 2 cups sifted flour. Steam 3 hours in greased mould, coffee cans or pint jars. Serve steaming hot. Any desired spices may be used. Serve with hard sauce flavored with any desired flavoring.
Mix pudding according to box using only 1/2 the amount of milk. Mix in Cool Whip, then add Schnapps to taste. Chill 2 hours. Serve with fresh fruit.
Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fold in remaining ingredients. Pour into an 8-inch ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. Serves 6.
Mix all together. Chill for several hours. Shape into balls. Bake at 350° for 20 minutes.
Mix dry ingredients. Beat shortening and sugar until fluffy. Add eggs and molasses. Add 1/2 flour, beat, add rest and stir. Form into 2-inch balls. Roll in sugar. Bake at 350° for 12 to 14 minutes.
Mix all ingredients. Cover with buttered crumbs after placing in a buttered casserole dish. Bake 45 minutes at 350°.
Combine all ingredients; add enough buttermilk for desired consistency. Pour into hot, oiled cornstick pan. Bake at 500° until brown. Makes 7 cornsticks.
Prepare cake mix according to package directions. Bake in greased 9 x 13-inch pan for 15 minutes at 350°. Let cool. Mix milk with cream cheese. Add instant pudding. Spread on cake. Top with pineapple, then Cool Whip. Sprinkle with nuts. Refrigerate.
Cook noodles and broccoli together on one pan till done. Drain. Saute mushrooms in butter. Mix broccoli and noodles with mushrooms and butter. Stir in the rest of the ingredients. Simmer 30 minutes or until thick. (More milk can be added if it gets too thick.)
Thoroughly drain pineapple and oranges. Mix package of Jell-O, cottage cheese, Cool Whip and drained pineapple and oranges. Put in 1 1/2-quart casserole. Chill and enjoy!
Combine egg, milk and bread; beat until bread is in fine pieces. Stir in salt, pepper, nutmeg, minced onions and ground chuck. In skillet, saute sliced onions until golden; set aside. Shape meat mixture into small meatballs and brown in oil. Remove to 1-quart casserole.
Brown ground beef; drain. Slice sausage real thin and brown lightly. Cube potatoes. Combine all ingredients; bring to a boil, reduce to simmer and cook for at least 3 hours. Add seasonings. Invite the family over for some soup. They'll love it.
Mix margarine, powdered sugar and cream cheese well, then add pudding mixes, milk and Cool Whip. Mix together well. Layer crushed cookies on bottom of pail; alternate cream cheese/Cool Whip mixture, worms and crushed cookies. Top with crushed cookies and shovel or plastic flower in a pot.
Place apples in a saucepan; cover with water. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until apples are tender. Add butter, sugar, cinnamon and lemon juice; mash well. Divide pastry into 3 equal portions; roll out on waxed paper. Cut out pastry circle, using a 5 inch saucer as a measure. Place about 3 Tbsp. of apple mixture on half of each pastry circle. To seal, dip fingers in water and moisten edges of circles; fold in half, making sure edges are even. Using a fork dipped in flour, press pastry edges firmly together. Heat 1 inch of oil to 375°. Cook pies until golden brown on both sides, turning only once. Drain well on paper towels. Makes about 1 1/2 doz.
Cook broccoli until tender. Add margarine and soup. Do not add water. Bring to a rolling boil. Add Cheez Whiz; mix well. Turn heat off and add rice. Let set about 20 minutes.
Continue beating egg whites until sugar is dissolved. Fold in 3/4 cup cracker crumbs (saltines) with 1 teaspoon baking powder sprinkled over. Add 3/4 cup chopped pecans. Spread in greased pan. Bake in 350° oven for 35 minutes. (Watch carefully.) Let cool. Spread top with 1/2 pint whipped cream with sugar added. Sprinkle chopped pecans over top. Chill. Cake part can be baked in advance. It is usually lower in the center when done.
*Add 1 tablespoon vinegar to measuring cup and fill with milk to make 1 cup total.
Chop cabbage; boil and drain well. Layer cabbage, pepper, pimento, bacon and cheese. Pour the white sauce over all and top with bread crumbs. Bake at 375° for 10 to 15 minutes. Serves 8 to 10.
Heat oil in skillet. Add chicken and cook until browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4.
Brown ground beef in pan; drain. Add Manwich sauce; mix well. Place canned biscuits in a 12-count, lightly greased muffin pan. Mold biscuits in each holder as to look like a cup, then spoon in Manwich mix, approximately 1 to 1 1/2 tablespoons to each cup. Bake in oven at 400°, or until golden brown. Remove from oven; eat while hot.
Preheat oven to 350°. Drain yams, discard liquid and drain pineapple chunks (save liquid). Mix all ingredients together. Place in Corning or Pyrex bowl. Put marshmallows over top to brown, about 45 minutes. Enjoy!
Add whole can of drained pineapple to pistachio pudding crystals. Let stand a short while. Add 3/4 package of Cool Whip. Mix thoroughly. Pour into baked pie shell or crumb pie crust. Add remaining Cool Whip on top. Sprinkle top with nuts or jimmies. Put in refrigerator to jell. Serve!
Cook grapes until done. Run grapes through colander. Mix juice and sugar and cook until it starts to jell. When it gels, it sticks to end of spoon and looks thick. Then pour in jars and seal.
Combine crumbs, coconut and nuts. Beat egg whites, salt and vanilla until frothy. Gradually add sugar and beat until peaks. Fold graham cracker mixture into egg whites. Spread in well-greased 9-inch pie pan or 10 x 6 x 1-inch pan. Bake at 350° for 30 minutes. Cool, cut and serve with any flavor ice cream. Serves 6 to 8.
Preheat oven to 350°. Brown hamburger; slice potatoes (thin) and slice onion. Layer potatoes and onion. Pour in drained hamburger. Layer potatoes and onion. Pour cream of mushroom on top. Bake for approximately 1 hour or until potatoes are done. Spray casserole dish with Pam!
Mix juices in punch bowl. Add coloring for desired effect. Slowly pour in club soda. Yields 20 servings.
Heat oven to 350°. Grease the bottom of a loaf pan. Mix all the ingredients and beat for 30 seconds. Pour into the pan and bake 55 to 60 minutes. Cool slightly and remove from the pan. Cool completely before serving.
Create	the glue by finely dicing the first 7 ingredients. Saute the	vegetables in	2 tablespoons butter for 10 minutes. Turn down heat and stir in a little water, flour and Tabasco sauce to create a paste. Simmer for a few more minutes and set aside.
Mix corn, eggs and sugar. Put into a 1-quart casserole dish. Sprinkle breadcrumbs on top. Bake at 350° until brown and crusty on top.
Mix all ingredients together and bake at 350° for 1 hour. Cover beans for the last 30 minutes of baking time.
Cook brown sugar, dates and water until thick. Mix together flour, oats, brown sugar, salt, baking powder and Crisco. Press firmly into bottom of square cake pan 1/2 of the oat mixture. Pour date mixture on top and cover with remainder of the oat mixture and pack down lightly. Bake 35 minutes at 350°. Cool and cut into bars.
Heat oven to 350°. Combine mashed potato flakes, sugar, oleo, milk and coconut extract; mix well. Lightly spoon flour into measuring cup. Level off. Stir in flour, coconut and nuts (dough will be stiff). Shape into 1-inch balls. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes or until firm to touch (cookies should not brown). Remove from cookie sheets. Cool on rack 10 minutes. Roll cookies in powdered sugar. Return to rack to cool completely. Makes 36 to 48 cookies.
Pour 1/2 cup melted oleo into large baking pan. Add popped corn and nuts. Combine remaining oleo, sugar, syrup, vanilla and salt in a large pot and boil over medium heat, stirring constantly. Continue boiling 5 minutes. Remove from heat. Stir in baking soda. Pour over corn mixture. Mix lightly. Bake at 250° for 1 hour and 30 minutes (STIRRING EVERY 15 MINUTES). Makes about 7 quarts.
Cream butter and sugar. Add eggs. Beat. Dissolve soda in buttermilk. Add sweet milk. Roll nuts, dates and raisins in flour. Add spices and baking powder with flour. Chop apples and add last. Bake in layer until done.
Soak gelatin in 1/4 cup cold water. Mix sugar and cream. Stir in syrup and 1/2 cup milk. Boil for 2 minutes. Cool slightly. Stir in softened gelatin. Pour into 1/2-gallon freezer container. Stir in enough milk to fill container 3/4 full. Add vanilla. Freeze according to freezer instructions. Yields 12 servings.
Combine well all ingredients. Form into patties. Roll in flour and fry in a skillet in about 1/4 inch of oil. Turn to brown on both sides.
Combine sugar, vinegar and oil. Cool. Pour cooled oil mixture over grated cabbage and onion. Sprinkle with celery seed. Refrigerate several hours. Serves 10 to 12.
Place chipped beef and bacon in casserole. Lay chicken (salted) on top. Cover with soup and sour cream mixture. Bake slowly 3 hours at 275°. Serves 4 to 5.
Combine three ingredients and mix well together. Pour into prepared pie crust. Top with strawberry pie filling and chill. Press chopped walnuts into pie crust prior to baking them in the oven.
Boil fryer until done. Set aside, with broth. In large skillet, stir about 1/2 cup peanut butter, add about 1 cup broth. Stir in chili powder to desired taste and color. Add more broth until amount of gravy needed. Add more peanut butter until desired consistency. Add the fryer (deboned if desired), cover and simmer about 10 to 15 minutes. Stir occasionally. Serve over white or Spanish rice or over mashed potatoes.
Mix all ingredients together. Pour into 2 cake pans and bake at 400° for 40 minutes.
Cream butter and sugar together thoroughly. Add the eggs and beat well. Mix in bananas. Sift flour, baking soda and salt together. Add alternately with sour milk to banana mixture. Turn into a greased 9 x 5 x 3-inch loaf pan and spread evenly. Bake at 350° about 1 hour or until bread tests done. Makes 1 loaf banana bread.
Mix soup, broth and sour cream. Melt the butter. Crush crackers and mix crumbs in butter. Spread 1/2 cracker mixture in a 9 x 12-inch baking dish. Over this, spread chicken pieces. Over this pour mixture of sour cream, broth and soup. Top this with remainder of crumbs. Bake at 350° for 45 minutes to 1 hour. May be frozen before or after baking for later use.
Mix all ingredients well. Spray pans with cooking spray. Pour mixture in pans. Bake at 350° for 35 to 40 minutes. Cool pies completely and top with Cool Whip. This recipe makes two pies.
Boil the water and sugar for 3 minutes and cool. Blend in blender the bananas, orange juice and lemonade. Add and mix pineapple juice. Mix together with sugar and water. Freeze mixture in small (approximately 2 cup) plastic containers. When ready to use, thaw 1 to 2 hours and mix 1 part base to 3 parts 7-Up. Serves large crowd.
Wash strawberries, grapes, apples or whatever type of fruit you like. To make the dip, mix box of instant vanilla pudding and sour cream together on medium speed until creamy. Then, just dip your fruit. Children love it!
Combine cocoa, sugar, milk, margarine and vanilla. Mix well. Cook over medium heat, stirring constantly. Let come to a boil, cook for 4 to 5 minutes. Remove from heat and stir in peanut butter and oatmeal. Spoon onto wax paper. Makes about 28 cookies.
Place potatoes in saucepan. Cover with water; cover pan and boil 10 minutes or until tender. Drain and peel. Cut potatoes and beef into 3/4-inch dices. In a nonstick skillet over medium-high heat, melt butter in oil. Saute onion 5 minutes. Add pepper and seasonings; saute for 10 minutes. Add beef and cook 5 minutes, flipping with spatula. Top with parsley.
Combine first four ingredients and eggs one at a time, beating well after each addition. Add strawberries and beat until they are pulverized and well mixed with other ingredients. Bake in two layers at 350° for 30 minutes or until toothpick inserted in center comes out clean. Ice when cool with Strawberry Icing.
Combine all dry ingredients, except raisins and nuts. Add oil, pumpkin and eggs (beat eggs before adding to recipe). Mix until batter is smooth. Add raisins and nuts. Pour into greased bread or muffin tins. Bake bread for 1 hour at 350°. Bake muffins at 350° until toothpick inserted into muffin comes out clean (approximately 20 to 25 minutes).
Line a jelly roll sheet with aluminum foil. Coat with butter or Pam. Cover with a layer of saltines. Melt and boil 3 minutes: sticks of oleo and brown sugar. Pour over saltines. Bake at 350° for 5 minutes. Remove from oven. Immediately sprinkle chocolate chips over all. Wait a minute, then spread evenly over crackers. Sprinkle finely chopped nuts on top. Cool. Put sheet in refrigerator to chill. Cut or break apart. Store in refrigerator.
Mix all ingredients together. Cook until thick, stirring often. Serve on hot dogs or in a plain bun for a "chili sandwich." Finely chopped onions and a little mustard add a tasty touch.
Let potatoes thaw. Mix all ingredients and top with corn flakes. Bake at 350° for 45 minutes.
With a sharp knife, cut 1/4-inch off the top of the cheese and remove the top circle of wax. Scoop out inside cheese, leaving 1/4-inch on the bottom and sides. Place scooped out cheese in a blender or food processor and add sherry. Blend until light and fluffy. Spoon cheese back into the Gouda shell and garnish with a sprinkling of paprika. Serve with assorted crackers.
Fry hamburg in skillet. Add remaining ingredients. Simmer 1 1/2 hours.
Cook pasta according to directions. Let cool. Cook vegetables according to directions; let cool. Cook chicken breasts at 350° for 30 minutes. In an 8 x 11-inch Pyrex bowl, mix mayo, buttermilk, cheese and basil. Add pasta, chicken and vegetables; mix thoroughly. Bake at 350° for about 30 minutes.
Mix butter and cheese well. Add flour, salt and pepper. Fold in Rice Krispies by hand. Pinch off small ball portions (about size of walnuts). Flatten out balls on cookie sheet with a fork. Bake at 360° for 10 to 15 minutes. Do not overcook. Cool; store in tight container.
Drain pickles; discard the liquid. Slice each pickle into lengthwise quarters or chunks. Put pickles back in jar. Add the rest of the ingredients. Put lid on tight and let stand at room temperature, shaking jar several times during the day to help dissolve the sugar. Refrigerate until they are used up.
Brown sausage in skillet; drain. Mix all ingredients together. Pour into an 11 x 7-inch casserole dish sprayed with Pam. Bake at 350° for 45 minutes. Serves 6 to 8.
Melt margarine. Add sugar and dates. (Cut dates in half or buy chopped dates.) When sugar is dissolved, cook slowly 10 minutes, stirring often. Remove from heat and add other ingredients. When cool, roll into small balls and roll in powdered sugar. Yield: 6 to 7 dozen.
Place chicken in baking dish. Cover with kraut. Pour Ranch dressing over kraut. Bake at 350° until chicken is done.
Brown meat in butter in a	large Dutch oven. Add vegetables. Mix soup, milk and sour cream together. Add to meat and vegetables. Cover and cook on low heat for 1 hour or until meat is tender. Sprinkle cheese over top of stew after serving into a bowl.
In skillet, cook bacon until crisp; drain and crumble. Drain off all but 4 tablespoons drippings from skillet. Add onion; cook until tender but not brown. Blend in flour, sugar, salt and celery seed. Add vinegar and water; cook and stir until thick and bubbly. Remove from heat. Stir in crumbled bacon, potatoes and hot dogs. Bake at 350° for 20 minutes or until hot through. Trim with slices of eggs.
Mix all ingredients together. Use like salt, when it's salty enough, it's seasoned.
Dissolve Jell-O in hot water. Add strawberries and juice. Put in fridge until it begins to thicken. Add marshmallows and Cool Whip. Chill until firm.
Mix all 8 ingredients in a large bowl. Pour into two 9 x 9 x 2-inch pans or one 13 x 9 x 2-inch pan.
Combine first 4 ingredients in a small saucepan. Cook over low heat until butter melts. Cool to 105° to 115°. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours. Punch dough down and divide in half. Roll each portion to a 12-inch circle on a floured surface. Cut each circle into 12 wedges. Roll each wedge, jellyroll fashion, beginning at wide end. Place on greased baking sheets, point side down.
Melt margarine, saute chopped pepper until soft. Add soups and chicken (chopped); stir well. In large 2-quart or more casserole, spray with Pam, layer spaghetti, chicken mixture and cheese. Repeat in same order. Bake 30 minutes at 350° or until cheese melts.
Preheat oven to 350°. Pound chicken breast thin. For each serving, place 1 slice ham and 1 slice Swiss cheese on each chicken breast. Roll up and secure with toothpick. Can use after meal for your teeth. Combine bread crumbs and seasonings. Dip each chicken breast rolled in Butter Buds, then in seasoned bread crumbs. Arrange in baking dish sprayed with nonstick cooking spray. Drizzle with remaining Butter Buds. Bake at 350° for 35 to 40 minutes or until chicken is tender and golden brown.
Scald sweet milk long enough to melt 1/3 cup shortening or butter. Let cool. Soften yeast in warm water. In large mixing bowl combine 1/3 cup sugar, 2 teaspoons salt and eggs. Beat with spoon. Stir in milk and shortening. Gradually add flour to form stiff dough. Knead on floured surface until smooth and satiny, about 5 minutes. Place in greased bowl; cover. Let rise in warm place until doubled in size, about 1 1/2 hours.
Boil chicken legs and bouillon to form a rich broth in an 8-quart pot. Remove chicken and clean and chop into small pieces. Mix ground beef, bread crumbs, egg and pepper. Form very tiny meatballs and brown in a skillet. Drain grease. Add meatballs and chopped chicken to broth. Slice carrots very thin and chop the endive into small pieces. Add both to the broth. Boil the pasta in a separate pan until slightly under done (al dente). Add pasta to broth. Simmer 30 to 45 minutes. Serve with Romano cheese.
Wash the rice and place in a large-size individual casserole. Pour 1/2 cup of milk over the rice and set dish in a pan. Place in a moderate oven. Allow to bake until a brown crust forms. With a spoon, turn the crust under and mix with the rice. Do this two or three times during the baking. As the milk is absorbed by the cooking of the rice, pour the remaining milk into the dish. During the last part of the cooking, add the vanilla and the cinnamon. As soon as the rice is soft, remove from the oven and chill.
Cut rabbit into pieces. Put in skillet and saute in lard. When brown, remove and cool pieces. Beat eggs. Dip rabbit in egg and then into bread crumbs. Season with salt and pepper. Fry until brown. Remove rabbit from pan and slowly add flour and milk. Stir until gravy thickens. Pour over rabbit and serve.
Pick boiled chicken off bones in small pieces. Unroll crescent rolls and place chicken on wide end of roll. Fold sides to the middle. Mix soup and milk with half of cheese. Place rolls in dish and pour mixture over top. (Optional to pour some soup in bottom of dish before laying down the rolls.) Sprinkle cheese over top and bake at 350° to 400° for about 20 to 30 minutes.
Cut your sweet potatoes up. Place in layers in a pot. Between every layer use a half cup sugar and then a half stick butter. Pour milk in last. Let it cook slow over medium heat on top of stove until done.
In blender or food processor, mix first 4 ingredients. Sprinkle mixture with 1 1/2 teaspoons salt and let stand for 1 hour. In saucepan, heat last 4 ingredients, then allow to cool. Pour over cabbage mixture and refrigerate. Will keep in refrigerator for 3 to 4 weeks.
Combine all ingredients. Mix until well blended. Form 1-inch balls. Place on large shallow baking pan that has been greased. Bake at 350° for 20 to 25 minutes. Serve hot. Makes 10 to 12 servings.
Clean oysters; steam with a little water until oysters curl up. Add milk, canned milk, butter, salt and pepper to taste. Cook on medium heat until boiling.
Mix together and roll into balls. Roll in powdered sugar. Freeze. Can be eaten frozen or at room temperature.
Sprinkle flank steak with salt and pepper. Place in slow cooking pot. Drain fruit cocktail, saving 1/4 cup syrup. Combine 1/4 cup syrup with remaining ingredients. Pour over steak in pot. Cover and cook on low for 7 to 9 hours or until tender. Add drained fruit the last few minutes. Lift out of pot. Place on platter. With sharp knife, cut thin slices of meat across the grain. Serve hot. Makes 4 to 5 servings.
In a large kettle, combine all ingredients. Cover and cook over medium-low heat until vegetables are thawed and mix boils (about 10 minutes). Simmer, covered, 25 to 30 minutes or until vegetables are tender.
Boil potatoes until soft. Save 1/4 cup of the water they were boiled in. Mash potatoes and measure 1 cup. Add 2 tablespoons sugar and yeast to lukewarm potato water. Stir until dissolved. Stir in mashed potatoes and set aside until mixture doubles in size. Scald milk; add salt and cool until lukewarm. Set aside.
Drain crushed pineapple, then mix all ingredients together in a large bowl and stir together.
Fry sausage; drain. Mix beans and meat together. Add remaining ingredients; put into baking dish. Bake at 350° for 1 hour.
In a large saucepan cook and stir okra, onions and green peppers in butter over low heat until onion is tender. Stir in consomme, tomatoes and bay leaf. Simmer 15 minutes. Season to taste with salt and pepper. Stir in chicken and parsley; heat through. Serve in bowls with scoops of rice. Makes 6 servings.
Put sugar, Karo and water in saucepan, stirring over low heat until sugar melts. Then turn heat higher and cook until it spins a 6 or 7 inch thread (238° on candy thermometer). Add peanuts and cook slowly until it turns golden brown. Remove from heat and add vanilla, salt and soda. While it is still foaming, pour on a greased cookie sheet. Cool and break into pieces.
Brown hamburger, onions and green pepper. Add flour, cumin, chili powder, salt, pepper and garlic salt and mix. Add tomato juice and stir. Cook for 30 minutes. Drain the cans of kidney beans and add them. Cover and cook another 30 minutes. Serve with cornbread or crackers.
Boil potatoes in their jackets. Peel and slice thinly. Fry bacon slowly in skillet; drain on absorbent paper. Crumble. Saute onion in bacon fat until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Stir in potatoes and crumbled bits of bacon carefully. Remove from heat; cover and let stand until ready to serve. (This is good served with corned beef.)
Brown and drain beef. Add onion and celery, cook until tender. Add soup, paste and ketchup, simmer 15 minutes.