HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer raisins in a little water for a few minutes. Combine all but last ingredient and pour into buttered pan. Let stand 10 minutes. Mix sugar and cinnamon; sprinkle this over pudding. Bake at 350° for 30 minutes.
In large bowl, mix sugar with next 5 ingredients. Add eggs and beat 2 to 3 minutes. Pour into pie shell. Sprinkle with pecans and stir well. Bake at 350° for 45 minutes or until browned. It may still be soft. Cool well before cutting. Top with whipped cream or ice cream.
Mix sugar, cornstarch and salt. Then eggs. Drain pineapple chunks. Use juice. Add water if not 2 cups, then heat. When thickened, add pineapple and marshmallows, If you like, add 1/4 cup of walnuts.
Mix all together; spread onto a greased cookie sheet. Bake at 350°. Remove from oven when touching lightly leaves a print. Do not overbake. Cool and cut into bars.
Mix all dried ingredients together. Store in airtight container. Take 1/4 to 1/3 cup of mix to make one steaming hot mug of cocoa.
Mix together and pour into 2 (9-inch) pie shells. Bake at 350° for 30 or 40 minutes or until firm to touch.
Drain pineapple; sprinkle pineapple on bottom of an oblong cake pan. Spread pie filling over the top of pineapple. Cover pie filling with dry cake mix. Cut butter into small squares; lay on top of dry cake mix. Sprinkle chopped pecans on top of butter and cake mix. Cook at least 45 minutes in a preheated 250° oven, or until done.
Combine and beat until creamy butter, sugar, brown sugar and vanilla. Beat in egg. Sift together and stir in flour, soda and salt. Spoon by rounded tablespoonful into paper lined 2 1/2-inch muffin tins. Remove from oven and put 1 tablespoon of topping on each cupcake. Return to oven and bake at 375° for 15 minutes.
Remove stems from mushroom caps. Cut up and brown with sausage; drain. Mix sausage and stems with Mozzarella cheese and bread crumbs. Stuff caps and bake at 350° for 10 to 15 minutes or until brown.
Mix ingredients well in pan. Refrigerate. Take out once a day and mix well for 3 days. On the fourth day, form into 4 or 5 rolls in loaf pans or on broiler pan. Bake at 150° for 12 hours. Eat and enjoy.
Heat nuts, dates and milk in saucepan until thick and dates are dissolved. Spread over crackers. Bake on cookie sheets for 8 minutes at 350°. Cool.
Cook puddings together with the orange juice concentrate and 3 cups liquid (reserved juice from fruits plus enough water to make 3 cups). Cool. Add fruit.
Mix all of the ingredients except apples. When well mixed, add the apples. Place in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine pineapple juice, brewed tea and lemon slices. Chill, serve over ice in glass.
Mix first 5 ingredients until smooth. Add to remaining ingredients; mix well. Chill and serve.
Whip the cream cheese until light and fluffy. Beat in peanut butter and sugar. Slowly add milk, beating until well blended. Fold in topping. Ladle into crust, sprinkle with peanuts. Freeze firm before serving.
Drain pineapple and save juice. Blend cream cheese and sugar; stir in pineapple juice. Add vanilla pudding and stir in crushed pineapple. Pour into crust. Chill; top with Cool Whip.
Mix flour, oatmeal, oleo, brown sugar and cinnamon until crumbly. Press 1/2 of mixture into a 9 x 9-inch pan. Cover with sliced apples, slightly sweetened. Press the remaining mixture over apples. Bake for 1 hour at 350°. Serve with ice cream or whipped cream.
Grease bottom and side of casserole size pan or casserole dish with butter or margarine. Place separated broccoli on bottom of pan. Layer crab meat on top; layer the soup on top of the crab meat (water the inside of the soup can slightly to assure obtaining all the soup); sprinkle grated Cheddar cheese and then place croutons on top. Cover with aluminum foil or dish top. Bake at 350° for 1 hour and allow to set a few minutes before serving. Yields 4 large servings or 8 small servings.
Cook ground beef in skillet until evenly browned, stirring frequently. Pour off excess grease. Add the onion, potatoes, green beans and seasonings to the ground beef. Stir, cover and simmer for 20 to 30 minutes, or until potatoes are done.
Combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, seasoned salt, lemon juice and pepper sauce until blended. Stir in crabmeat. Refrigerate 3 to 4 hours before serving to blend flavors. Serve cold with crackers or chips. Makes about 2 cups.
Combine all ingredients and mix well. Spread on cocktail rye bread slices (I use bread sticks sliced about an inch thick). Bake at 350° about 5 minutes or until bubbly.
Heat oven to 350°. Mix brown sugar and butter. Stir in 1 1/2 cups baking mix. Press in ungreased rectangular pan, 13 x 9 x 2-inches. Bake 12 minutes.
Pour half of batter in pan, then sprinkle brown sugar and cinnamon. Then add rest of batter. Bake at 350°. Try 30 minutes.
Mix meat loaf. Cover with catsup. Cook in aluminum pan at 350° for 1 1/2 to 2 hours.
Mix Eagle Brand, margarine, salt and vinegar in large mixing bowl. Gradually add the sugar. As the mixture thickens, you may need to use your hands to mix. Add pecans and coconut. Roll into balls and dip in Chocolate Coating.
Heat skillet to medium-high. Add clarified butter. Saute salmon 2 minutes. Turn and saute 2 more minutes. Add white wine, dill, salt and pepper. Cook until salmon flakes when tested. Serve with the pan juices.
Heat oven to 325°. Generously spray bottoms of 2 loaf pans (9 x 5 x 3-inch) or 6 little loaf pans (3-inch). Beat all ingredients on low speed 1 minute. Beat medium 1 minute. Pour into pans. Bake 2 large loaf pans 1 hour or 6 mini loaves 30 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Cool completely before slicing.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Sift flour, baking powder and salt together. Add to mixture, alternating with milk. Beat well after each. Fold in poppy seed, vanilla and orange zest.
Melt margarine in small saucepan. Add flour and mix until smooth. Add milk; cook, stirring constantly until sauce thickens. Add salt, pepper, mustard and lemon juice. Combine sauce with tuna, chopped onion, parsley, celery salt and cooked rice. Mix well and shape into balls. Beat egg slightly and add water. Roll croquettes in crumbs then egg mixture, then again in crumbs. Fry until golden brown (about 3 minutes).
Top chips with cheese. Put under broiler or in microwave oven until cheese is melted. If using a microwave oven, the cheese will melt in 30 seconds.
Take butter and melt. Add onion finely chopped and saute. Add flour and make a paste. Add milk and slowly pour in. Add salt and pepper to taste. Take Velveeta and dice up (saving a small portion for topping). Lightly grease a Pyrex or Corning Ware pan and add macaroni, liquid and cheese; mix well. Bake at 350° for 30 minutes, covered. Last 15 minutes add the extra cheese on top and bake, uncovered. This recipe can easily be doubled.
Mix together flour, sugar and alum; stir in water. Cook over double boiler until thick. Stir often to keep from sticking. Remove from heat and add 15 drops of oil of cloves. Store in jars, covered!
Preheat oven to 350°. Arrange 4 slices bread in a greased baking pan. Top with cheese. Cover with other four slices of bread. Beat eggs. Add milk and continue to beat. Add seasonings. Pour mixture over bread. Refrigerate until eggs are absorbed. Bake for 25 to 30 minutes.
Mix nuts, wheat squares, Cheerios, Rice Chex, pretzel bits and Slim Jims together. Combine butter, Worcestershire sauce, garlic salt and seasoned salt together; heat until smooth. Pour over dry ingredients and mix. Bake in slow oven (200° to 250°) for 2 hours. Stir occasionally, being careful not to crush.
Mix ingredients all together in one bowl. Beat until smooth. Preheat oven at 325°. Pour into 9 x 13-inch pan and bake for 45 minutes or until done.
Melt butter in 2-quart casserole. Combine next 6 ingredients to make batter; pour onto butter. Drain apples; pile in center of batter. Bake until batter covers fruit and crust browns. Bake at 375° for 30 to 40 minutes.
Preheat oven to 275°. Beat first 3 ingredients until stiff. Add sugar slowly. Beat for 15 minutes or until stiff. Fold in nuts and chocolate chips. Drop by spoon on greased cookie sheet. Use oleo to grease. Put in preheated oven. Turn off oven. Leave 5 hours or overnight. Do not open oven before time is up.
Mix flour and sugar together. Add milk and vanilla flavoring. Mix all ingredients well with wire whisk. Pour in baking dish. Add fruit on top of mixture and top with margarine. Cook at 325° for 1 hour.
Sift together flour, sugar, baking powder, soda and salt. Cut shortening into the dry mixture. Dissolve yeast in a little water, then stir in buttermilk. Add to dry mixture; mix until smooth dough is formed. Refrigerate in a greased covered bowl a few hours or overnight. Make into rolls. Place on greased pan. Let rise 1 1/2 to 2 hours. Bake at 400° for about 15 minutes.
Mix together and place in a greased baking dish. Bake at 350 or 1 hour.
Cream butter and peanut butter together. Add sugar and cream well. Add egg and stir all together. Sift dry ingredients and add to mixture. Shape into balls; place on a cookie sheet and flatten with a fork dipped in sugar or shape in balls (do not flatten). Bake at 400° for 10 minutes. When removed from oven, push chocolate candy kisses in center of each cookie. Remove silver foil from kisses ahead of time.
Dice green pepper and onion. Put in a soup kettle with the butter. Saute until soft. Peel and chop potatoes into small bite size pieces. Add to the pepper and onion mixture. Pour in one can of chicken broth and enough water to just cover the potatoes. Cook until the potatoes are completely done. After potatoes are cooked, cut up the cheese and stir in the potatoes. After cheese is melted, stir in milk until desired thickness.
Mix first 5 items in bowl. Melt shortening. Add buttermilk over eggs and shortening to cornmeal mix. Beat well. Grease pan. Fill half full. Bake at 425° for 15 to 20 minutes. Eat with bean soup.
Cream sugar and shortening.	Add eggs and beat. Add flour, salt and	soda. Stir in buttermilk and vanilla.	Add apples and nuts. Stir into batter. Pour into a greased loaf pan. Combine sugar (3	tablespoons) and cinnamon. Sprinkle evenly over batter. Bake at 350° for 1 hour.
Grease a 9 x 12 baking dish. Drain sweet potatoes well. Mash up with a fork. Beat eggs. Melt butter. Add eggs, vanilla, sugar, milk and butter to sweet potatoes. Mix well. Spread into pan.
Mix sweet potatoes, sugar, marshmallows and pineapple in bowl. Mix well. Form balls. Roll in coconut. Place in buttered baking dish. Bake at 350° for 20 to 25 minutes.
Crumble about a pound of ground beef into a skillet and brown slightly. Drain meat and transfer into stew pan. Add water, salt, pepper and garlic powder. Cook until almost done. Add onions, green pepper, carrots and potatoes. (May add 1 cup okra). After vegetables are tender, add 2 cups tomatoes or juice. Simmer 10 minutes and serve with hot cornbread.
Mix first 4 ingredients. Pour into casserole dish. Top with crackers. Pour margarine on top. Bake at 350° for 30 minutes.
Cream butter and shortening; add sugar a little bit at a time. Add beaten eggs and vanilla. Sift dry ingredients and add alternating with milk. Begin and end with flour. Bake in greased and floured tube cake pan for 1 hour and 20 minutes at 350° or until done.
Mix cake ingredients together and pour into a 9 x 13-inch greased pan. Bake on 300° for 45 minutes. While cake is still hot, cover with marshmallows.
Stir gently until melted. This is delicious and can be frozen. Makes approximately 5 quarts.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Recipe may be doubled. Bake two pies and freeze one for later use.
Combine flour, 1/2 cup sugar, egg and baking powder in bowl; mix well. Cut in butter until crumbly. Reserve 1/2 cup mixture. Press remaining dough in ball. Roll on floured surface. Press over bottom and sides of pan. Dough will be crumbly. Press pieces together in pan.
If using pork country-style ribs, cook, covered, in boiling water 45 to 60 minutes. Drain. If using venison ribs, do not precook.
Combine eggs, ham, celery, pickle, green onions and add enough Miracle Whip to moisten. Cover 8 slices bread with a slice of cheese and top with filling. Place one slice on top. Place margarine on top slice and place on oven broiler pan. Put under broiler at 475° until golden brown. Turn sandwiches and repeat. Serve with mug of hot tomato soup or cream of broccoli or cream of celery.
Mix all into beaten eggs. Mixture will be stiff. Pour into a greased 9 x 13-inch casserole. Bake at 325° for 50 to 60 minutes. Let set for about 10 minutes; then cut into squares and serve. Serves 8.
Combine first 5 ingredients in large bowl; set aside. Combine potatoes, sugar, margarine, milk, eggs, orange rind and nuts, beating well. Add to dry ingredients, stirring just until moistened. Pour batter into a 9 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely. Yield: 1 loaf or 18 (1/2-inch) slices. Contains 122 calories per slice. Contains protein 2.5, Fat 4.4, Carbohydrate 18.6, Fiber 0.2, Cholesterol 30, Sodium 120, Potassium 82.
Cook ham skin side down. Before cooking, trim off excess fat and lightly score meat in two directions. Insert 6 to 12 whole cloves to taste. Heat until well blended the brown sugar, honey and lemon juice. Spread quickly over ham. Bake at 350° for 1 1/2 hours. May be served warm or cold. Keep bone for seasoning for ham bone soup or beans. Double recice for a whole ham.
Beat steaks until thin. Sprinkle with salt and pepper. Dip into flour, then in egg mixture, then in bread crumbs. Fry in shortening until brown on both sides. Garnish with lemon wedges. Makes 4 servings.
Put blueberries, sugar and cornstarch in heavy saucepan and cook slowly until starts to thicken, stirring constantly. (Cooks in less than 15 minutes). Remove from heat and let cool. Bake pie shells and let cool. Mix and beat until well mixed the cream cheese, nuts and sugar. Spread 1/2 of mixture into each pie shell. Top with half of blueberry mixture on each. Refrigerate. Top with Cool Whip to serve.
Mix well the first 7 ingredients. Add nuts and apples. Mix well until smooth. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
In a large skillet, blend soup mix, oil, water, juice and garlic powder. Let stand 5 minutes. Then bring to boil, stir in chicken, vegetables, spaghetti sauce and wine. Cook, uncovered 5 to 10 minutes, stirring frequently, until the chicken is done. Serve over hot rice. Serves 2 to 3.
In Dutch oven, combine onion, green pepper, flour, oil and garlic. Cook, stirring until vegetables are tender, but not brown. Add tomatoes, tomato paste, water, Worcestershire sauce, salt, chili, basil and bay leaf. Simmer uncovered for 45 minutes.
Combine sugar, butter, syrup and salt in a 2-quart dish. Place in microwave and bring to a boil, then cook on High 2 minutes. Remove and add baking soda; stir well.
Mix all ingredients together. Grease muffin pans. Place empty pans into oven at 400° for 5 minutes. Remove and spoon batter into pans and bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease amini (or regular) muffin tin and press 1 wrapper in each cup, brush oil on each wrapper. Bake 5 minutes, until golden. Remove from tins, place on baking sheets. Fill with sausage mixture. Bake 5 minutes, until bubbly. Makes 4 to 5 dozen.
Heat apples, sugar and spices together. Cut bread into 1/2-inch cubes. Toss bread cubes in melted margarine until bread has absorbed all of the margarine. Put the apple mixture in a casserole dish and arrange bread cubes on top. Bake at 350° for 30 minutes or until hot and bread crumbs are crisp. Serves 6.
In a large saucepan, cook bacon until crisp. Remove from pan; crumble. Set aside. Add onion rings and cook until lightly browned. Add potatoes and water. Cook over medium heat until tender (10 to 15 minutes). Add corn, milk, salt and pepper. Cook until heated through. Do not boil. Serve in bowls; top with bacon. Serves 4 to 5.
Separate eggs and set egg whites aside. Mix together eggs, cream, sugar and vanilla flavoring. Cook on top of stove until boiling starts. Stir constantly! Add fresh coconut. If not thick enough, add pinch of flour mix with water. This will thicken the mixture. (Do not let the pie filling boil because eggs will cook.) Pour filling in pie shells. Take egg white and 1/2 cup of sugar. Beat until stiff. Put on top of pie and brown quickly in oven.
Serve at once; enjoy. It will fill you up for 3 to 4 hours.
Mix and cook until it coats spoon. Pour over fresh cooked carrots (cut up carrots). Heat and serve.
Skin and cut the fish into fairly large pieces, then salt and pepper to taste. Peel and slice the onion; remove the top and seeds of pepper and cut into thin strips. Slice the tomatoes thickly; rinse, wipe and slice the mushrooms. Put the pieces of fish and the prepared vegetables into a deep oven-proof casserole.
Preheat oven to 350°. Fry bacon until crisp. Crumble and set aside. Drain all but about 2 tablespoons of bacon drippings from skillet. Add sugar, vinegar, salt and mustard to drippings. Simmer, uncovered, 10 minutes. In large bowl, combine drained beans, 1/2 can French fried onions and hot sugar mixture. Spoon mixture into 9 x 13 baking dish. Bake, covered, at 350° for 30 minutes. Top with crumbled bacon and remaining onions. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 12 to 14 servings.
To improve boxed cake mixes, stir the first three ingredients into dry cake mix for a bigger and better cake. Prepare the cake as directed and add the water, egg and oil in addition. Bake as directed on the box.
Heat oven to 350°. Grease 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Spread beans and peppers in dish; sprinkle with tomatoes and cheese. Blend remaining ingredients in blender until smooth. Pour over vegetables and cheese. Bake uncovered until golden brown, 45 to 50 minutes. Let stand 10 minutes before serving. Serves 12 or more.
Put chicken in baking dish. Combine preserves, dressing and soup mix in pan over low heat. Drizzle over chicken pieces. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 400°. Grease a 13 x 9 x 2-inch pan. Cream margarine and brown sugar. Add eggs and mix well. Add flour, nuts and vanilla. Bake 15 to 20 minutes. Let cool, then cut into squares.
Cook potatoes, bake or boil until easily pierced with fork. Peel and cool. Place in large bowl; beat with mixer until smooth. Add butter and sugar, beat in eggs, one at a time. Mix in salt, nutmeg and milk. Pour into crust. Beat at 425° for 20 minutes. Reduce heat to 325° and bake 30 to 45 minutes longer until knife inserted comes out clean.
Boil potatoes and cook until tender. Peel potatoes. Arrange potatoes in long baking dish. Boil sugar, water, margarine and cinnamon until it starts to thicken. Add to potatoes and bake in 400° oven for 45 minutes to 1 hour (or until syrup is as thick as you want). Serves 8.
Mix in dishpan in order given. Bake for 12 minutes at 350°.
Melt butter in skillet. Stir in lemon juice and seasonings. Place fish in skillet, skin side down. Cook 4 to 5 minutes over medium heat. Turn; continue cooking until fish flakes easily with fork. Serve butter mixture over fish. Makes 4 servings.
Place pats of butter in bottom of 13 x 9 x 2-inch pan. Sprinkle rice all over pan. Place pork chops or chicken in pan. Spoon soup over chops. Pour 1 cup water over all. Bake at 325° for about 1 hour or 1 1/2 hours for chicken.
Mix cake and bake per directions on pkg., cool. While cake is cooling, mix 2 puddings with 1 1/2 c. milk. Then add 1 qt. ice cream and beat until smooth. Spread over cooled cake and top with Cool Whip.
In a large mixing bowl, cream the butter and sugars. Add the eggs, milk and vanilla, beat well. Combine the flour, cocoa, salt, baking soda and baking powder. Add to the creamed mixture and mix well. Stir in the water and mix until smooth. The batter will be thin. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 35-40 minutes, or until cake tests done. Cool on a wire rack. Dust with confectioner's sugar if desired. Serves 12-16.
Preheat oven to 350°. In mixing bowl, mix sifted flour, sugar, baking soda, cinnamon, mace, salt and sugars. Add carrots, tossing to coat. In mixing bowl, combine pineapple, eggs, oil and vanilla. Pour into original ingredients, stirring to blend. Bake 25 to 30 minutes. Cool at least 10 minutes.
Make cake mix. Poke fork holes in cake as soon as you get it out of the oven. Mix cream cheese, pudding and milk (whatever pudding calls for) together. Pour over cake. Drain pineapple and spread over pudding. Top with Cool Whip.
In a large bowl, combine all ingredients until well mixed and smooth. Pat mixture into well-greased 9 x 9-inch baking pan. Bake at 350° for 40 minutes. Cut into squares.
Melt oleo in an 11 x 13-inch pan. Beat egg and milk together. Roll chicken in this mixture and then roll in dry mixture. Arrange in pan with melted oleo. Turn over to coat both sides. Bake at 400° for 30 minutes. Turn over and bake for another 30 minutes.
Mix rice and 1/2 the milk with salt and sugar. Pour into a buttered baking dish. Bake 4 hours at 325°, stirring frequently and adding the rest of the milk. When cool, top with cinnamon sugar.
Slowly whip buttermilk and pudding mix. Fold in Cool Whip. Add drained fruit. FREEZE.
Mix together. Roll 1/4-inch thick. Cut out and fill with Raisin Filling.
Mix flour, salt, sugar and beaten egg. Add to corn and mix thoroughly. Add hot milk. Pour into 1-quart baking pan. Dot with butter and sprinkle lightly with nutmeg. Set in pan of water and bake until custard is set. Cook about 1 hour at 325°.
Preheat oven to 350°. Grease a 9 x 5-inch pan. In large bowl stir all ingredients and 2 tablespoons hot water just until well combined. Pour into loaf pan; bake 50 minutes or until bread pulls away from sides of pan. Remove from pan and cool on wire racks. Good served with peanut butter or cream cheese.
Mix all ingredients and put into uncooked pie shell. Preheat oven to 425° and cook for 15 minutes. Reduce heat to 350° and cook 30 to 40 minutes or until done.
"Dump" all ingredients in casserole. Mix well. Bake at 300° for 1 hour.
Mix dry ingredients; add eggs and fruit. Pour into ungreased large cake pan. Mix 1/4 cup brown sugar and 1/2 cup nuts. Sprinkle over cake. Bake at 350° for 40 to 45 minutes.
Melt butter and mix in other ingredients. Bake at 350° for 45 minutes.
Sprinkle chicken breast with garlic, salt and pepper. Then place in slightly greased frying pan and brown lightly (don't fry done). Place chicken in large casserole dish and set aside. IN pan where chicken was browned combine onion, bell peppers and saute until tender then add your broth and large can of stewed tomatoes, bay leaves and salt & pepper to taste. Pour mixture over your chicken and sprinkle packages of rice evenly into the liquid. Bake at 400 degrees about an hour or until chicken and rice appear to be done. You may wish to add some water if not enough liquid to cook your rice properly.
Beat shortening, sugar, egg, water and vanilla together until creamy. Sift dry ingredients; add to dry ingredients. Blend well. Stir in oats. Drop by teaspoonfuls on greased cookie sheet. Bake in 350° oven for 12 to 15 minutes. For variety, add chopped nuts, chocolate chips or coconut. Makes 5 dozen.
Cook macaroni as directed on box. In large skillet, add beef and onions. Fry until brown. Add tomatoes and grated cheese; mix well. Pour this into casserole over the cooked macaroni and bake in 350° oven for 1/2 hour.
Trim fat from pork and cut into 2 x 1 x 1/8-inch slices. Toss with cornstarch, soy sauce, salt and pepper in a glass bowl. Cover and refrigerate for 20 minutes.