HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl mix all dry ingredients; add liquids, eggs and raisins. Mix all ingredients well. Pour batter into a greased 2-pound baking pan. Bake in 400° oven for 30 to 40 minutes.
Cook fish until well done; drain water off of fish. Set aside to cool. Peel and cut potatoes, onions and peppers. Put tomatoes in blender and blend well. Cook peppers, onions, potatoes and tomatoes until well done. Take fish off bone. Add to soup mixture. Add black pepper, salt and shortening. Heat until this comes to a boil, stirring occasionally. Reduce heat; simmer until blended. Serves 25 to 30.
Mix jello, hot water, lemon juice and cold water and refrigerate for soft gel. Add pineapple, oranges and bananas; gel.
In a gallon container, mix Kool-Aid, sugar, water and pineapple juice. Chill to slush. Before serving, add 1 to 2 cans 7-Up.
Preheat oven to 400°. Grease 9-inch pie plate. Cook beef and onion until beef is browned; drain. Spread in pie plate. Sprinkle with salt and cheese. Stir eggs, milk and Bisquick until well blended. Pour on top of meat and cheese. Bake 25 minutes. Makes 6 servings.
Melt butter and saute onions. In a large bowl, beat soup and cream cheese until smooth. Stir in salt, pepper, onions and potatoes. Pour into 9 x 13-inch casserole. Top with cheese and bake at 350° for 45 minutes to 1 hour.
Combine sugar, oil and eggs. Sift flour, soda, salt and cinnamon together. Add to sugar mixture and beat well. Stir in vanilla, grated carrots, pineapple and walnuts. Bake in either 3 (8-inch) pans or 1 (9 x 13-inch) pan which have been well greased. Bake at 350° for 1 hour. When cool, ice with Cream Cheese Icing.
Put chili sauce, jelly and mustard in saucepan. Heat until jelly dissolves. Add wieners and simmer. Put in crock-pot or Fondue pot to keep warm.
Peel and slice all six potatoes. Do the following in layers in casserole bowl: 3 potatoes, sliced; salt and pepper; 1/2 can of corn; 1/2 ring of sausage, sliced; 1 can of cream of chicken soup.
Blend brown sugar and cinnamon. Mix cake mix, sour cream, oil and eggs. Pour half mixture into greased 9 x 13-inch pan. Sprinkle with sugar and cinnamon mixture. Add remaining batter and lightly swirl with knife. Bake at 325° for 40 minutes. While cake is baking, mix together the confectioners sugar, milk and vanilla. As soon as cake is done, put holes all over with a toothpick. Immediately pour sugar mixture over cake. Will soon set up in a lovely glaze.
Saute onion and garlic in Crisco shortening or Crisco oil in large skillet on medium heat until soft. Push to one side of skillet. Add meat. Crumble and cook. Drain, if necessary. Add tomatoes. Break into smaller pieces. Add tomato paste, basil, oregano, sugar and pepper. Simmer 30 minutes.
Place roast in large piece of heavy-duty aluminum foil in a shallow roasting pan. Sprinkle soup mix over roast. Top with mushrooms, including liquid. Fold foil down to meat and up on sides, sealing tightly. Bake for 1 to 2 hours until fork easily pierces meat at 325° to 350°. Serves 4 to 8.
Brown 1 pound hamburger meat in a large Dutch oven; drain. Add canned vegetables. Heat until ready to eat.
Place chicken, bone side up, on cutting board and cover with plastic wrap. Working from center out, pound with mallet into a 5 x 5-inch piece. Remove wrap and place a ham slice on each breast, cutting it to fit. Top with some tomato and a dash of sage. Tuck in sides and roll up, jelly roll style, pressing to seal well.
Mix well. Spoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix in gallon-size container. Fill remainder of container with 7-Up. May not use all 2 liters. Place in freezer. Thaw a little before ready to use. Makes 1 gallon.
Combine 1 cup sugar, flour, salt and baking powder in a large mixing bowl. Add shortening, milk and vanilla or almond extract. Beat on medium speed for 2 minutes. Pour into greased 9 x 13-inch baking pan. Cover batter with drained cherries. Sprinkle 1 cup of sugar over cherries, then pour 2 cups of hot liquid over cherries. Bake in a preheated 375° oven (350° when using glass baking dish) about 40 minutes, covering with foil the last 15 minutes, if necessary, to prevent overbrowning. Serve warm with whipped cream or vanilla ice cream.
Mix all ingredients together in large bowl. Pour into 9 x 13-inch pan sprayed with Pam. Bake at 350° for 1 hour.
Combine all ingredients. Put in baking dish. Bake 50 to 60 minutes at 350°. It is done when no longer shakes in middle.
Line bottom of pie shell with largest berries, about 1/2 the quart. Mash the remainder of berries and cook with sugar, water and cornstarch until thick. Cool completely and then pour over berries in the shell. Chill for about 2 hours before serving and add whipped cream or Cool Whip.
Cream the sugar and shortening until light and fluffy. Then add the eggs, one at a time, beating after each addition and very well after the fourth one. Add remaining ingredients and fold in the cherries and walnuts. Pour into a prepared tube cake pan. Bake at 350° for 50 minutes.
Beat shortening, sugar and eggs. Combine dry ingredients. Add alternately with milk to first mixture. Beat well. Add vanilla. Pour batter into two greased and floured 8-inch pans. Bake 25 to 30 minutes in a 350° oven. Frost with favorite caramel frosting.
Combine and roll in nuts. This is soft so I refrigerate before I try to roll in ball.
In a double boiler, melt chocolate chips, peanut butter and butter. Stir until smooth. Pour over Chex and stir until covered. Place Chex mixture in clean grocery bag with powdered sugar and shake until coated.
Cream the cream cheese and sugar. Add other ingredients and spread between devil's food cake after cooking by directions on package.
Beat all together for 5 minutes at medium speed. Pour into a greased 10-inch tube pan. Bake 45 minutes at 350°. Sprinkle with confectioners sugar if desired.
In large bowl, dissolve jello and 2 cups of sugar in 2 cups hot water, stirring until all sugar is dissolved. Add remaining ingredients and mix well.
Combine sugar, cocoa and flour. Add hot water. Cook in a heavy saucepan until it boils and thickens. Serve with biscuits.
Mix all ingredients together. Pour into greased and lightly floured pan (8 x 8-inch). Bake at 350° for about 25 minutes or until done (do not overbake). Cool; cut into squares.
Melt cheese and butter. Beat egg whites until stiff and fold into cheese. Cut bread into 1-inch cubes and dip into cheese mixture until covered. Sprinkle with paprika and chill on a cookie sheet. Bake at 400° for 12 to 15 minutes.
Grease bottom and sides of 9 x 13-inch pan. Reserve 2/3 cup of dry cake mix. Combine remaining cake mix, margarine and 1 egg. Mix together. Press into prepared pan and bake at 350° for 15 to 20 minutes. Mix 2/3 cup cake mix, brown sugar, syrup, vanilla, 3 eggs and chopped pecans. Pour over partially baked crust. Return to oven and bake 30 to 35 minutes. Cool and cut into bars.
Put the shortcakes in the bottom of a dessert bowl. Pour the strawberries over the top (with the sugar mixed in the strawberries). Then put the whipped cream over the top. There you have Grandma's Strawberry Shortcake!
Saute onion in oil. Add sausage to onion and brown. In large pot add browned onions and sausage, diced potatoes, tomatoes, beef consomme, V-8 juice and green chilies. Cook on low heat for several hours. About 1/2 hour before soup is done add frozen corn. This recipe works well cooked in a crock-pot.
Brown sausage and drain. Cube bread and place in large casserole dish. In large bowl, add milk and beaten eggs. Add salt and pepper. Pour over cubed bread. Top with sausage (crumbled) and cheese. (Best to prepare and set in the refrigerator overnight.) Bake at 350° for 45 minutes or until bread is cooked thoroughly.
Combine all ingredients; blend well. Cover and refrigerate until ready to serve. Makes 1 cup of sauce.
Cut sausage in 3-inch pieces. Brown (without grease) in covered skillet. Pour off any excess grease. Add wine or dressing, water, rosemary leaves and mushrooms. Cook for 20 minutes. Add peppers and cook for 10 minutes more. Buon appetito.
Mix Cool Whip and dry jello. Add other ingredients. Refrigerate for thicker consistency.
Combine all ingredients, except the 1/2 cup shredded process cheese. Pour into greased 1 1/2-quart casserole. Sprinkle remaining shredded cheese on top. Bake in a 350° oven for 50 to 60 minutes. Serves 6.
Pour lemon juice in shallow bowl. Combine breadcrumbs, cheese, garlic and onion powder in another shallow bowl. Dip fish in lemon juice; roll in breadcrumbs. Place fish in baking dish coated with cooking spray. Sprinkle with remaining breadcrumb mixture. Bake, uncovered, at 400° for 20 to 25 minutes or until fish flakes easily.
Cook hamburger, pepper and onion in skillet. Add olives and raisins when meat is about half done. In another skillet, cook tomato sauce, paste and seasonings for about 20 minutes. Combine meat and sauce; pour over Fritos in a casserole. Lay cheese over all; bake at 350° just until cheese is melted.
Mix melted margarine, chopped pecans and flour. Pat out on 9 x 13 x 2-inch pan. Bake at 350° for 20 minutes. Cool.
Stir all ingredients until well mixed. Spoon into small ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Makes 2 cups. Serve with baked tortilla chips, crackers, baked pita wedges or breads of your choice.
Mix first 3 ingredients (do not stir); cook on High for 4 1/2 to 5 minutes according to your microwave temperature. Remove from microwave. Add paraffin; stir until melted. Add nuts; return to microwave for 5 minutes. Remove from microwave and add baking soda; stir well. Pour into a pan sprayed with Pam and spread out immediately.
Mix sugar and flour in bowl. Mix 1/2 cup milk and beaten egg yolks. Scald 2 1/2 cups milk in double boiler. Remove from boiler and gradually add to dry ingredients and egg yolk mixture. Return to double boiler, stirring until thick. Remove from boiler, put in large pat butter and mix well. Add vanilla. Pour into baked pie shell. Beat egg whites stiff. Add 3/4 tablespoon cream of tartar and 6 tablespoons sugar. Seal pie and bake at 350° until brown.
Cook macaroni until tender. Mix melted margarine, flour, milk, salt and pepper and mustard together in saucepan on top of stove over medium heat, stirring constantly. Put in 1 cup of the cheese to help thicken the mixture while stirring. Pour water off cooked macaroni and put in long Pyrex dish. Pour the cooked mixture over the macaroni and sprinkle the remainder of grated cheese on top. Cook at 375° until cheese is melted and bubbly on top.
Chop garlic, tomatoes and basil. Clean off the coating on Brie and shred. Mix all of these ingredients with oil, wine and season. Let stand at room temperature. Boil pasta, al dente. Drain and mix with Brie mixture; serve.
Mix salad dressing and seasonings. Brush chicken with 1/2 of the salad dressing mixture. Barbecue chicken over medium hot coals for 8 to 10 minutes. Turn and brush with remaining salad dressing mixture. Continue cooking until chicken is done. Makes a great sandwich on a roll with some extra dressing mixture on the roll.
In Dutch oven, cook onion, celery and green pepper in hot oil until tender but not brown. Stir in water, potatoes, undrained tomatoes, zucchini, catsup, Worcestershire sauce and bouillon granules. Bring to boil. Reduce heat and simmer covered 15 minutes. Stir in corned beef. Cook 1 to 2 minutes more until meat is heated through. Serve immediately. Makes 4 servings.
Combine ingredients in top part of a double boiler. Cook over simmering, not boiling water, beating constantly, with a wire whip or an eggbeater, for about 10 minutes, or until very thick. Serve immediately in glasses or small coffee cups. Makes 4 to 6 cold Zabaglione. Proceed as above. Set pan in basin filled with cracked ice. Beat Zabaglione until thoroughly cold. Pour into glasses or cups and keep refrigerated. Unless Zabaglione is beaten thoroughly until cold, it will not remain frothy but will collapse and separate.
Melt butter. Pour pie filling and drained pineapple into an ungreased 9 x 13-inch baking pan. Stir them together and smooth out in pan. Sprinkle dry cake mix evenly over the top of the fruit. Drizzle melted butter over the top of the dry cake mix. Bake for 45 minutes at 375°.
In a bowl, mix box of graham cracker crumbs and butter. Put 2/3 crumb mixture in bottom of 13 x 9-inch pan and set the rest aside. Pour the cherry pie filling on top of the crumb mixture in pan and spread evenly. Mix cream cheese, sugar, Dream Whip and milk, then spread over the cherry pie filling. Take the rest of the crumb mixture and spread evenly over the top of the cream cheese mixture. Refrigerate overnight.
Cook broccoli. Drain and cool. Beat eggs, then add to the cottage cheese. Blend in flour. Add broccoli last. Then sprinkle cheese on top. Dot with the small chunks of butter. Bake at 350° in a greased casserole about 45 minutes, until golden brown on top. Test with a knife coming out clean.
Blend 3 teaspoons cornstarch and 1 tablespoon soy sauce. Add chicken. Chill for 1 hour. Blend sugar, 1 teaspoon cornstarch, sherry and rest of soy sauce; set aside. Melt oleo in wok or skillet. Add chicken mixture. Stir-fry until chicken is done, about 3 minutes. Add onions and pepper. Stir-fry until onions are clear. Stir in sherry mixture. Cook until thickened. Stir in peanuts. Serve over rice.
Cream shortening and sugar. Add eggs, one at a time, beating after each addition. Add flour and salt gradually and stir in vanilla extract and crushed pineapple with juice. Bake in large greased and floured tube pan at 350° for 1 hour or until tested done.
Start your rice. Roll chicken in flour to coat. In a large, nonstick frypan, melt butter. Add chicken and cook over medium heat until lightly browned (5 to 7 minutes). Turn chicken over and continue cooking until lightly browned. Remove chicken and set aside. Add remaining ingredients to pan and stir to mix. Simmer 1 to 2 minutes. Return chicken to pan and simmer on both sides for 2 to 3 minutes each. Serve over rice.
Peel and slice eggplant in 1/4-inch slices. Dip each slice in egg, then bread crumbs. Saute in hot oil until brown. Place layer of eggplant in dish. Sprinkle with cheeses, oregano and margarine. Cover with sauce. Repeat until gone. Bake at 350°, uncovered, for 1/2 hour or until bubbly and melted.
Brown the sausage. Cook and drain. Spread the crescent rolls or pizza dough onto 16-inch ungreased pan. (Make sure there is an edge to the dough.) Spoon sausage over dough. Sprinkle hash browns over sausage. Sprinkle the Parmesan cheese over the hash browns. Mix together the eggs, milk, salt and pepper. Pour over pizza. Top with the grated cheese. Bake at 375° for 25 to 30 minutes.
Cook ground beef in a Dutch oven until meat is browned, stirring until it crumbles; drain. Add tomatoes and remaining ingredients. Bring to boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Yield: 9 cups.
Mix first 3 ingredients, then add 2 1/2 cups more of the powdered sugar. Add crushed pineapple.
Preheat oven to 350°. Grease and flour 10-inch tube pan and set aside. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Brown the ground beef. Drain and layer in a 9 x 12-inch cake pan. Mix the can of soup with the milk and pour this over the ground beef in the cake pan. Sprinkle or spread the cheese evenly over the soup and milk mixture. Dump the bag of Tater Tots on the top of the cheese. Bake in the oven 30 to 40 minutes or until the potatoes are brown and done.
Separate broccoli into small flowerets. Strip stem and chop up. Toss broccoli, onion, raisins, cheese and bacon together. Blend mayonnaise, cider vinegar, lemon juice, sugar, salt and pepper together. Combine with salad ingredients.
Drain juice from pickles. Remove half the jar of pickles and save. Pour sugar into jar with pickles. Pour jar of peppers with juice on pickles and sugar. Put remainder of pickles back into jar. Seal extremely tight. Invert jar - Place pan under jar just in case it isn't sealed good. Turn jar upside down every day for 11 days. Then chill.
Prepare Curried Cottage Cheese and Lemonade Dressing. Have all the ingredients, except banana, chilled. Just before serving, slice banana and dip slices into fruit juice or syrup to prevent darkening. Arrange fruit on lettuce leaves, with Curried Cottage Cheese in center of platter. Serve Lemonade Dressing on side or drizzle over fruit.
Sift together flour, baking soda, salt and sugar. Add mayo, water, vanilla and cocoa. Mix on high with electric mixer. No more than 2 min. Pour into greased and floured 8-inch square pan. Bake at 350° for 35-40 min.
Rinse rice thoroughly in a strainer. Combine wild rice, water and chicken bouillon cubes in a heavy 3-quart saucepan. Bring to boil. Reduce heat to low boil; cover loosely and cook 45 to 60 minutes, or until rice has puffed and most of liquid has absorbed. Remove from heat. Fluff rice with fork; cover tightly and let stand for 5 minutes. Drain off excess water. In separate pan, melt butter and saute onion, celery and mushrooms. Combine cooked rice with saute mix. Salt or spice to taste.
Preheat oven 425°. Place crust in pie plate and add rhubarb and strawberries to pie crust. Pour all other ingredients over top of fruit. Place inverted second crust on top and seal with a fork, pressing gently around edges. Bake 425° on lowest rack of oven for 10 minutes. Make vent holes. Place pie on center rack, reduce heat to 350°, bake 20 minutes and check. Bake up to another 20 minutes if necessary.
Mix sugar and dry malted milk in 2 quart saucepan. Gradually stir in milk and beaten eggs. Heat just to boiling over medium heat, stirring constantly. Pour into bowl. Cover surface with plastic wrap. Refrigerate until chilled, about 3 hours.
Mix first 8 ingredients well. Wash and remove stems from mushrooms. Microwave 2 minutes until tender. Stuff mushrooms with crab mixture and top with grated Cheddar cheese and Parmesan cheese. Bake at 400° for about 10 minutes.
Rinse the cans of beans in cold water and drain them well. Add the peppers and onions. Mix the oil, vinegar, salt and sugar. Pour over the beans. Chill in a covered bowl.
Heat oil; add chicken and saute 2 minutes. Set aside. Add zucchini, eggplant, onion, green pepper and mushrooms. Stir often during 15 minutes of cooking or until tender-crisp, then add tomatoes and seasonings. Simmer 5 minutes, until chicken is tender. Serve with rice.
Combine all ingredients; mix well. Pour into well-greased and floured pan. Bake for 30 to 35 minutes. Bread will rise high to edge of pan and sink in middle. Run a knife around edge of pan between pan and bread immediately after removing from oven to prevent sticking.
In a large saucepan, bring oleo and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and soda until smooth. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 375° for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
In a bowl mix together first 7 ingredients until creamy. Form into 1-inch balls. Roll in shredded cheese. Cover and refrigerate until serving. Yield: 25 appetizers.
Brown ground beef, adding onion, salt, pepper, catsup and chili and	set aside. Saute zucchini and green pepper in margarine for 5 to 10 minutes. Add dill weed and salt and set aside. Separate crescent rolls into triangles and press over bottom and sides of ungreased 9 x 10-inch pie plate. Spoon in meat mixture. Sprinkle 1/2 cup cheese on meat. Spread on zucchini mixture and top with tomato slices. Bake at 375° for 10 minutes. Sprinkle on remaining cheese and bake additional 15 minutes. Cool 5 minutes before serving.
Toss 1/2 of pork with 1 tablespoon flour in plastic bag; shake to coat evenly. Heat 1/2 tablespoon oil in Dutch oven over medium heat. Add floured pork; cook until browned evenly on all sides. Remove to plate. Repeat with remaining pork, flour and 1 tablespoon oil. Remove pork. Heat remaining 1/2 tablespoon oil in pot. Add onion and garlic; cook 5 minutes. Add tomatoes, chili powder, cumin, oregano, sugar, cocoa powder, salt and reserved pork. Simmer 40 minutes. Stir cubed squash and green pepper into chili. Bring to simmering; cook 15 minutes. Stir in beans; cook until heated through and vegetables are just tender. Top with sour cream and/or shredded Cheddar cheese.
Cover chicken with water and boil until done. De-bone chicken and set aside. Mix together eggs and dry ingredients until no longer dry. Put 1/2 of mixture on floured surface. Knead slightly and roll out flat and thin (like a pie crust). Cut with table knife into 1 - 1 1/2 in squares. Drop dumplings into boiling chicken broth. (IF BROTH IS NOT BOILING, DUMPLINGS WILL FALL APART) Pat down with spoon. DO NOT STIR. Add chicken.
Combine cracker crumbs, sugar, salt and milk. Stir in melted shortening and beaten egg yolks. Add vanilla. Pour mixture into greased baking dish and bake in moderate slow oven at 325° for 1 hour. Remove from oven and cover with meringue prepared by beating the whites of eggs until stiff, adding confectioners sugar gradually and lemon juice. Bake in slow oven at 300° until meringue is brown, about 20 to 25 minutes. Serves 6.
Bread chicken breasts by first covering breast with flour, then egg, then breadcrumbs. Place breaded chicken breasts in frying pan with 2 tablespoons melted margarine. Cook on medium heat, covered, until chicken is done. Place cooked chicken in 9 x 13-inch baking pan. Cover chicken with spaghetti sauce, then sprinkle with Mozzarella cheese. Cook at 350° for 35 to 40 minutes, when cheese is melted.
Whip all together well. Bake in unbaked pie shell at 350° for about 40 to 45 minutes.
Boil the sugar, water and salt until it reaches the hard-ball stage. Place marshmallow cream in large bowl. Stir in hot syrup. Fold in nuts. Drop by spoonfuls on wax paper.
Combine butter, oil, sugars and vanilla extract in a large bowl; beat until creamed. Add eggs and beat well. Sift flour, baking soda, cream of tartar and salt together, add to creamed mixture and mix well. Chill 2 hours (at least).
Combine all ingredients. Beat at slow speed. Pour into greased loaf pan or pans. Bake at 350° for 35 to 40 minutes or until done.
Cream margarine and shortening. Add sugar and cream. Mix in dry ingredients. Add water and nuts. Roll out on floured board. Cut in squares and bake on cookie sheet at 400° for 15 minutes. Makes approximately 90 squares.
Cut all vegetables in nearly equal sized pieces. Put zucchini and onions in non-stick skillet and saute with a small amount of water until nearly tender. At this point, spoon or pour off as much liquid as possible. Add mushrooms and lots of lemon-pepper. Saute until nearly tender. Add tomatoes and stir until warmed. Spread mixture out in skillet and cover with cheese. Put cover on skillet and remove from heat. Let sit for 5 minutes or until cheese melts.
Mix first 5 ingredients well and cook 1 minute. Remove from heat and add peanut butter and uncooked oatmeal. Mix well and drop by teaspoon onto wax paper. Let cool.
Bake cake according to instructions on box. Let cool. Drain juice from pineapple. Mix pineapple and Cool Whip together and spread on top.
Arrange cut peaches in unbaked pie shell. Bake 15 mins. at 400°. Mix together egg, sugar and cornstarch. Add this mixture to the peaches. Continue baking pie for 45 mins. at 350°.
Scrub potatoes well. Do not peel. Boil until tender. Drain water. Using an electric mixer, mix all ingredients except paprika until blended. Pour into a 13 x 9-inch baking dish and sprinkle with paprika. Bake in a preheated 350° oven for 30 to 45 minutes. Serves 6 to 8.
Place all ingredients in a large deep cooking pan and bring to a boil, then reduce heat and simmer 2 to 3 hours or until beans and vegetables are tender.
Skillet brown beef and onion. Drain fat. Add soup and water; bring to a boil. Add noodles and cook until noodles are tender. Add corn and bring to a boil. Add cheese and sour cream. Place in a greased casserole dish (1 1/2 to 2-quart). Bake in a 350° oven for 45 minutes. Serves 4.
Sift dry ingredients together. Beat eggs until lemon-colored. Add buttermilk and oil. Fold dry ingredients into wet mixture.