HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix everything together in a 9 x 12-inch pan. Bake at 350° for 1 hour, stirring occasionally.
Combine flour, soda, baking powder, salt, cinnamon and pecans in a large bowl. In a separate dish, combine oil, eggs, sugar, pears and vanilla. Add to dry ingredients, stirring just until moistened. Spoon mixture into 2 greased loaf pans. Bake at 325° for 1 hour and 15 minutes or until bread tests done. Cool in pan for 10 minutes.
Melt margarine and mix with stuffing mix. Place 1/2 of this in 9 x 13-inch baking dish. Next layer chicken. Mix sour cream and cream of chicken soup. Put this on chicken and add remaining stuffing mix. Put this on top. Pour hot chicken broth over top. Bake at 325° for 25 minutes.
Preheat oven to 375°. In large bowl, combine all ingredients. Roll out the dough on a lightly floured surface to 1/4-inch thickness and cut into 2-inch rounds. Transfer biscuits to a lightly greased baking sheet. Sprinkle fresh herbs on top and bake 10 minutes, just until edges begin to brown.
Arrange apples in a greased dish and sprinkle with 1 tbsp. sugar. Combine flour, salt, cinnamon and remaining sugar and butter. Mix until crumbly. Sprinkle over apples bake at 375 degrees until brown and crisp.
Fruit layer: Drain cherries, reserving 3/4 cup juice. Combine small amounts of juice, cornstarch and sugar in saucepan; stir in remaining juice.
Preheat oven to 325°. Knead in a bowl to mix ingredients. Make into balls. Very lightly grease a baking sheet. Drain grease that builds up while cooking several times. When a light golden brown, they are done. Put 2 layers of paper towels on baking sheet. Put sausage balls on the paper towel to soak up the grease.
Mix all together. Put in greased 9 x 13-inch pan. Sprinkle with 1/4 cup corn flake crumbs on the top. Bake 1 1/2 hours at 350°. Bake uncovered.
Pour first ingredient in a large bowl. Add pudding mix and instant coffee. Beat with wire whisk or mixer for one minute. Let stand 5 minutes. Fold in Cool Whip. Spoon into chocolate crust. Freeze until firm (about 6 hours). Remove from freezer. Let stand 10 minutes to soften. Top with fudge sauce.
Cook spaghetti according to package directions; drain, rinse and set aside to cool. In large bowl, combine other ingredients. Add spaghetti; mix well. Refrigerate.
Mix sugar and flour. Add beaten eggs and mix. Add remaining ingredients and mix well. Pour into 2 well-greased 9-inch pie pans and bake at 350° for 35 minutes, or until brown. Forms its own crust.
Combine 3 cups of chopped chicken, celery, relish, onions and eggs. Toss with the mayonnaise. Refrigerate. Serve on a lettuce leaf.
Mix first 4 ingredients. Then spread on ham slices and roll. Chill. Cut in thin slices about 1/4 inch thick. Makes 3 to 4 dozen.
Preheat oven to 425°. In a deep skillet, melt butter. Add onion and saute until tender. Mix in flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk. Cook until thick and bubbling. Stir in chicken and vegetables. Heat through. Pour mixture into deep pie pan lined with crust. Top with second crust. Bake until golden brown, 30 to 40 minutes.
Cover rice with water in a saucepan; bring to a boil. Remove from heat. Let soak 1 hour, then drain. Melt 3 teaspoons of butter in a skillet. Add mushrooms and onion; saute over medium heat until lightly browned. In a large bowl, combine rice, mushroom mixture and all remaining ingredients, except butter. Turn into a buttered 2-quart casserole. Cover and bake at 350° for 1 1/4 hours. Remove the cover; dot with remaining butter. Bake, uncovered, an additional 20 minutes.
Knead flour and shortening together. Add a little water at a time until it is all worked into dough. Roll out to form pie crust.
Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350° for 30 to 35 minutes or until corn bread springs back when lightly touched. Serve with honey butter.
Mix ingredients in order and put in a greased and floured bread pan. Bake 1 hour at 350°.
Lightly mist a 13x9 in. pan with cooking spray. Set aside. Place the cake mix, water, oil and eggs in a mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the sides of the bowl, and beat at medium speed for 2 minutes. Pour the batter into the prepared pan. Bake at 350° for 35 to 38 minutes. Immediately poke holes in the top of the cake (I use the handle of a wooden spoon). Place the caramel and the sweetened condensed milk in a bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in a bowl and blend with electric mixer on low speed until smooth and combined. Spread mixture over the top of the candy. Sprinkle the remaining candy pieces over the top. Place the pan, uncovered in the refrigerator to chill for about 20 minutes before cutting it into squares and serving. Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
Prepare 10-inch square of heavy foil. Place potato, onion and beans on foil. Sprinkle with onion soup mix. Top with pat of butter. Seal in foil. Bake on grill 30 to 35 minutes.
Butter one side of bread slices and cut into 1 inch squares. Place in pan. Sprinkle bread with cheese. Beat remaining ingredients together. Pour over bread and cheese. For variations: add diced ham, green pepper, onions, bacon. Refrigerate overnight or up to 24 hours. Bake in 325 degree oven, covered, for 45 minutes. Uncover the last 5 - 10 minutes.
Hold tomatoes at room temperature until fully ripe. Cut a thin slice from stem end of each tomato; scoop out pulp (use in soups, sauces, etc.). Invert shells to drain. In a medium skillet, heat oil; add onion and green pepper. Cook until onion is golden, 2 minutes. Add ground beef; brown about 5 minutes. Spoon off any fat. Stir in chili powder and salt. Place tomatoes in a shallow baking pan. Fill with beef mixture; top with cheese strips in crisscross fashion. Bake in a preheated 350° oven until hot and cheese is melted, 12 to 15 minutes. Yields 6 portions.
Cut Crisco into flour, sugar, baking powder and salt. Add 1/4 cup milk, then add enough water to make soft crust. Makes enough for 2 double pie crusts.
Saute onion and pepper in margarine until tender. Remove from heat. Add the rest of the ingredients. Pour into a casserole dish. Bake at 375° for 35 or 40 minutes.
Preheat oven to 450°. Stir together all ingredients (except the ground meat) in a large mixing bowl. Add the ground chuck and mix together thoroughly. Using a portioning scoop or 2 spoons, shape the meat mixture into balls (about 2-inches in diameter or 1 1/2 ounces each). Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs on the pan so they're not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes or until the meatballs are just cooked through. Reserve pan juices for sauce.
Mix flour and baking powder together; set aside. In a 2-quart saucepan, at medium heat, bring margarine, sugar, molasses and spice to a boil, stirring well to dissolve sugar. Remove from heat. Cool. With a wooden spoon, beat in egg. Cover and chill several hours, even overnight.
Brown sausage in heavy skillet; drain. Place sausage in bottom of a 2-quart casserole. Cover with layers of potatoes, onions, carrots and rice. Add tomatoes with juice. Combine salt, pepper and sugar. Sprinkle over top. Bake, covered, at 350° for 1 1/2 hours. Makes 6 servings.
Boil chicken breast with seasoning (optional), garlic, salt and pepper. Cool and grind in a food processor to desired consistency. Add chopped onion, apples, celery and walnuts or pecans. Add Miracle Whip salad dressing to taste and enjoy. Refrigerate.
Chop or grind pork; add hot water over pork. Add the remaining ingredients.
Saute bacon and onion. Add catsup and heat through. Cook noodles until tender and drain. Combine noodles and bacon mixture. Heat through and serve. Makes 6 average servings.
Combine broccoli, cottage cheese and eggs in a medium bowl; stir well (set aside). Spoon 1/3 cup of spaghetti sauce into bottom of a lightly greased 13 x 9 x 2-inch baking dish; spread evenly. Arrange 3 cooked lasagna noodles on top of sauce. Layer one-third reserved broccoli mixture over noodles; top with one-third each of remaining spaghetti sauce, Mozzarella cheese, Parmesan cheese. Repeat layers twice. Bake, uncovered, at 350° for 30 to 35 minutes. Yields 8 to 10 servings.
Cream the sugar and oleo well. Add beaten eggs; beat well. Add hot water with dissolved soda. Add rest of ingredients and drop by spoonfuls. Bake at 350° until light brown.
Mix ingredients together in pit and bring to boil. Boil for 3 minutes. Beat for awhile until it begins to thicken. Cool and serve on ice cream.
Brown pork chops lightly and put in casserole dish. Pour dry rice over pork chops. Mix soup with 1 soup can of water and pour over rice. Salt and pepper to taste. Cover and bake for about 1 hour at 350°.
Cut sweet potatoes in half and arrange in buttered baking dish. Sprinkle with salt. Brown butter slightly in small skillet. Add syrup and orange rind. Simmer until slightly thickened. Pour sauce over sweet potatoes. Bake at 375° for 20 minutes, basting frequently. Serves 6.
Mix first 5 ingredients (corn meal, flour, baking powder, sugar and salt). Combine egg, buttermilk and oil, then stir into dry ingredients. Pour into a heated well-greased iron skillet. Bake at 425° for 20 to 25 minutes.
Thaw the frozen dough and knead well. Mix sugar and cinnamon. Pinch off pieces of dough the size of a walnut and roll in melted margarine, then in sugar and cinnamon mixture. Place into Bundt or angel food pan in layers until all dough is used. Sprinkle nuts over each layer. Pour melted butter and sugar over top if any is left. Let rise until dough is doubled in size. Bake at 325° for about 45 minutes. Cool 5 minutes and invert pie on plate. Rolls pull apart easily.
Mix sugar, butter, milk and cocoa. Cook in microwave on High for 4 minutes. Remove and add oats, peanut butter and vanilla. Mix well. Drop by teaspoon on wax paper to cool.
*One can (17 ounces) vacuum-packed sweet potatoes, cut into 1/2-inch slices can be substituted for the fresh sweet potatoes.
Put butter, water and cocoa in saucepan and bring to boiling. Mix flour, sugar, soda and salt in bowl. Add boiling mixture to flour mixture and mix. Mix in eggs, vanilla and buttermilk. Pour into greased and floured pans. Bake at 350° for 20 to 30 minutes.
Cook whole chicken. Remove from broth. Bone chicken and cut into small pieces. Cook 1 large package of spaghetti in chicken broth. Add 2 chicken bouillon cubes and pepper.
Mix together milk and sour cream. Add pudding and beat until slightly thickened. Layer sliced bananas in bottom of prepared crust. Add filling. Before serving, top with Cool Whip.
Heat oven to 350°. Microwave chocolate and margarine or butter in a large microwavable bowl on High for 2 minutes or until margarine or butter is completely melted. Stir in corn syrup, sugar, eggs and vanilla until well blended. Stir in pecans, reserving 8 halves for garnish, if desired. Pour filling into pie shell. Bake for 55 minutes or until knife inserted 1-inch from center comes out clean. Cool on wire rack. Garnish with whipped topping and reserved pecan halves, if desired.
Mix Dream Whip. Cream sugars and cream cheese until bubbly. Blend cream cheese into Dream Whip. Make angel food cake and slice in half horizontally. Spread topping on top and continue icing. May spread a fruit topping on top of the cream cheese topping.
Brown beef in skillet and drain off fat. Put all ingredients into crock-pot. Add water, if needed. Stir thoroughly. Cover and cook on low for 8 hours. Serves 12.
Trim the bottom of cabbage so it will stand level. Cut a 3-inch deep square in cabbage, leaving a 1-inch thick shell. Lift square out to form a well. Place cabbage on a large serving plate, carefully folding outer leaves flat on plate. Arrange vegetables around cabbage. Just before serving, fill cabbage with dressing. Serve as an appetizer. Yields 8 to 10 servings.
Mix 1 cup brown sugar, boiling water and butter until dissolved. Mix together well 1 cup brown sugar, flour, baking powder, milk and chopped dates. Pour this batter into a 9 x 9-inch buttered pan. Pour liquid mixture over the batter. Bake at 375° for 30 minutes. Serve warm or cool with whipped cream.
Place lettuce in bowl; add cauliflower. Spread mayonnaise evenly over the cauliflower. Add sugar (sprinkle), onion and cheese (also sprinkled on top). Refrigerate overnight (6 to 8 hours). Toss. Add Bac*Os and serve.
Combine ingredients except ginger ale. Pour over ice blocks in a bowl. Add ginger ale just before serving.
Combine coconut, sugar, flour and salt. Stir in whites and extract. Mix well. Drop from teaspoon onto lightly greased sheets. Place cherry half on each. Bake at 325° for 20 to 25 minutes or until edges are golden. Remove from sheet immediately. Makes about 1 1/2 dozen.
Drain peaches.	Combine peach syrup, brown sugar, vinegar, orange peel, cloves and allspice. Boil gently; add peach halves and simmer for 5 minutes. Chill in syrup.	Drain; serve with parsley (optional) or on a lettuce leaf or meats.
Combine all ingredients into a large soup pot. Salt and pepper to taste. More water or juice may be added as desired. Cook all vegetables until tender. Serve with crackers or sandwiches.
Cook sugar, flour, milk and egg yolks slowly, stirring constantly. When thickened to pudding add vanilla. Layer vanilla wafers, sliced bananas and pudding. Beat egg whites for topping (do not beat in plastic bowl). Add a little sugar and cream of tartar to whites and beat until it forms peaks. Top pudding and brown in 350° oven until lightly brown.
Mix mushroom and chicken soup, milk and rice. Pour small amount into greased 9 x 13-inch casserole dish until bottom is covered. Place chicken pieces on mixture. Pour remaining mixture over chicken. Sprinkle onion soup over top. Cover tight with foil. Bake in 325° oven for 2 1/2 hours. No peeking.
Bring apples with sugar and salt to a boil. Mix flour, baking powder, salt and sugar; cut in shortening, then add milk. May not need 1/2 cup milk; don't want it too wet. Drop dumplings from the spoon (dip spoon in hot mixture each time before spooning out). Place burner on low and cover. Do not lift lid. Cook 15 minutes.
Wash chicken; pat dry. Combine crumbs, garlic salt and paprika on waxed paper. Dip chicken in milk; roll in crumbs to coat evenly. Arrange in one section of divided cover. Place potatoes at the end of other section. Add peas to center of section. Bake in oven at 350°, uncovered, for 40 to 45 minutes.
Peel and boil potato. When soft, remove and place in mixing bowl. Mash potato. After mashed, add powdered sugar to make dough. Once you have a stiff dough, sprinkle powdered sugar onto flat surface and roll out dough to about 1/4-inch thick. Cover top with peanut butter. Roll up like a jelly roll. When drier, slice roll.
Mix together and cook in beef or chicken broth. Cook, uncovered, for 5 minutes. Then cook, covered, for 5 minutes.
Combine sausage and onion in oil and cook 5 minutes. Stir in potatoes, water, pepper and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in broccoli and cheese. Cover; cook 5 to 10 minutes more.
Layer in buttered large oblong dish (2 layers) the torn up tortillas, chicken, cheese and mixture of all other ingredients. Sprinkle with cheese on top. Bake at 350° for 30 minutes.
Prepare cake mix as directed on box. When cake is cooled, slice layers into 2 pieces each layer, then mix sugar, sour cream and frozen coconut. Pour between each cut layer.
Pare, core and thinly slice apples. Arrange in 3 layers in buttered casserole. Sprinkle each layer with sugar and dot with oleo. Cover and cook in 350° oven for 30 to 40 minutes or until apples are tender. Serve warm with ice cream.
Sift dry ingredients together. Add milk, egg and onion. Drop by teaspoonfuls into deep hot fat.
Do not peel apples. Wash apples and slice into a pan and pour sugar and butter on top. Cook until done. They will be thick when done.
Beat until smooth and liquid. Pour over crust and bake 20 minutes at 350°. Remove from oven and cool.
Place cubed bread (about 11 slices) and ham in bottom of a 9 x 13-inch pan. Pour egg mixture over bread and ham. Refrigerate overnight. For breakfast, bake in a 325° oven for 1 hour.
Mix yeast in small amount of warm water; set aside. Mix water, molasses, sugar, oil and salt together. Stir in flour. Add yeast mixture. Stir in well. Add egg white and fold in well. Let rise until double in size. Knead. Shape into loaves. Place in well-greased loaf pans. Grease top of loaf. Let rise until double in size. Bake at 350° until done and brown. Great warm with butter.
Grease 9 x 13-inch cake pan. Dump pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix and spread evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix! Bake in a 350° oven for 1 hour.
Mix sugars and milk together in large heavy boiler or Dutch oven. Cook together until mixture boils, stirring constantly. Add butter, vanilla and pecans and cook to 240° or the soft ball stage. Remove from heat and beat mixture with a spoon until thickened. Spoon onto wax paper. Let cool, then flip.
Wash beans; cover with cold water and let stand overnight. Bring beans to a boil and cook 1 hour. Drain and discard water. Brown roast in fat in large Dutch oven or roast. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350° oven for 2 1/2 to 3 hours or until beans are tender and meat is done. Makes 8 to 10 servings.
Place all ingredients in blender container. Cover and blend on high speed 15 seconds. Stir, cover and blend on high speed 15 seconds longer. Store in tightly covered container. Makes about 1/2 cup mix.
Grate apples and yams into a bowl. (Use coarse grater.) Mix together with lemon juice the egg and cream. Beat well. Add sugar and lemon peel. Add to apple/yam mixture. Turn into pie shell. Bake at 350° for 1 hour. Cool.
Mix cocoa, sugar, flour, salt, butter and egg yolks together. Add small amount of water, just enough to moisten. Heat the milk, but do not boil. Cook all together until thickened; pour into baked pie shell.
Combine peaches, sugar, tapioca and lemon juice in a large bowl. Let stand 15 minutes.
In saucepan, heat together grapefruit juice, pineapple juice and orange peel. Beat eggs until thick and lemon colored. Very slowly add hot juices while beating eggs constantly. Return mixture to saucepan; cook over low heat, stirring until thickened. Cool slightly. Cover and chill. Just before serving, fold in whipped cream. Makes about 1 1/4 cups.
Hard-cook the eggs. Drain the salmon into a liquid measure. Break salmon into pieces. Melt 2 tablespoons margarine in saucepan; add flour and mix well. Add the liquid and stir well. Cook until thick and smooth, stirring constantly. Add Worcestershire sauce, salt, chopped eggs and onions.
In a bowl mix ground beef, eggs, bread crumbs, cheese, oregano, onion and garlic powder with 2 tablespoons mustard. Shape into 1 1/2-inch meatballs. Arrange balls in a shallow baking pan. Bake at 400° for 15 to 20 minutes.
Except for flour and baking soda, boil all ingredients together for 5 minutes. Pour into large mixing bowl. Mix soda with a little hot water and add. Then add flour a cup at a time; mix thoroughly. Bake in a greased tube pan for approximately 1 hour in a 350° to 375° oven.
Make and roll out paper thin a dough of eggs and flour enough to make a dough. Salt and pepper. Let dry for about an hour. Have chicken broth ready. Dice potato and onion if desired. Add broth to boiling point. Drop pot pie, cut in squares into boiling broth. Cook, covered, about 20 minutes or until done.
Preheat oven to 350°. Butter bottom and sides of 1-quart souffle dish and dust with Parmesan cheese. Set aside. Combine remaining ingredients in blender container. Cover and blend on medium speed until smooth (about 30 seconds). Blend at high speed another 10 to 15 seconds. Carefully pour into prepared dish. Bake in preheated 350° oven for 40 to 45 minutes. Serve immediately.
Combine pudding mix with pineapple and juice with a wire whisk or mixer until all ingredients are well blended. Fold in Cool Whip. Refrigerate for 5 minutes (dessert will be soft set).
Fry bacon until brown. Add onion and green pepper and cook until tender. Combine with peas and water. Add salt, garlic and pepper. Bring to boil and simmer, covered, for 30 minutes. Stir in uncooked rice and simmer 30 minutes longer or until rice is tender and fluffy. Serves 8.
Cook broccoli until barely tender; drain and chop in fairly large pieces. Combine with onion slices. Mix other ingredients together and pour over broccoli and onion. Top with cracker crumbs and bake 45 minutes at 350°.
Mix cornstarch and sugar. Cover with lemon juice. (Boil the rind in the hot water.) Add beaten egg yolks. Then add the boiling water with lemon rind. Remove and cook in double boiler. Put in baked pie crust. Beat egg whites until stiff. Add 6 tablespoons sugar to the 3 egg whites and spread over pie and brown.
Mix sugar and cornstarch together. Add the water. Cook over low heat, stirring constantly, until thick. Divide into 4 portions and add food coloring to each. If children are old enough to not eat, add a pinch of detergent for easier clean-ups. Will not harm if gotten in mouth.
Mix everything together. (Mixture will look muddy. Don't worry.) Place in Bundt pan. Bake at 350° for 50 to 55 minutes. Dust with powdered sugar.
Remove 1 1/2 teaspoons of salad dressing mix and set aside. Combine remaining dressing mix and butter in large skillet. Add chicken and brown slowly on both sides until golden. Place chicken in a 12 x 7-inch baking dish.
Place prepared vegetables in a large bowl. Combine seasonings, oil, vinegar and sugar and pour over vegetables. Cover and marinate in refrigerator until cold.
Sift together first five ingredients. Mix well. Add egg and milk. Beat 5 minutes. Add onion and corn. Stir lightly, then form into 1-inch balls. Deep-fry in hot oil until golden brown.
Pop corn and place in a brown paper grocery sack, measuring 3 to 4 quarts popcorn. Mix the coating ingredients in microwave. Melt the oleo first, then stir in other ingredients, except soda. Microwave 1 1/2 minutes on High or until boiling. Add 1/2 teaspoon soda and stir. Pour the hot liquid over popcorn; close the bag and shake it to coat popcorn. Microwave 1 1/2 minutes on High. Shake it again. Turn the bag over to the other side and microwave again on High for 1 1/2 minutes. Shake occasionally as popcorn cools.
Stir together the milk and 2 teaspoons lemon juice; set aside. Stir together flour, baking powder, baking soda and salt. In a large mixer bowl, beat butter until softened. Add 3/4 cup sugar; beat until fluffy. Add egg and lemon peel; beat well. Add flour mixture alternately, beating until well mixed. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in a 350° oven for 12 to 14 minutes, or until well done.
After cooking sausage, stir in the softened cream cheese. Flatten out one can of rolls. Pinch seams together and make into a rectangle. Put 1/2 of sausage cheese mixture on dough and roll up (like a cinnamon roll). Repeat with second can of rolls. Beat 1 egg white with fork; brush over top of the two rolls. Sprinkle poppy seed on top. Bake at 350° about 20 minutes. Cool before slicing. If I freeze it, I wrap the rolls and freeze before baking. Thaw and bake.
Brown onion in shortening. Add seasonings and chicken; brown for 10 minutes. Add water; let simmer slowly until tender. Remove chicken. Add sour cream to drippings. Arrange chicken in pan; heat thoroughly. Serve.
Spray 8-inch baking dish with Pam. Place pie filling in dish. In small bowl, combine cake mix, butter, nuts and cinnamon. Sprinkle over fruit. Microwave 5 to 6 minutes. Any fruit pie filling may be substituted.