HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix as directed on package, adding pie filling. Bake in one or two large greased oblong pans (thin layers). Bake at 350°.
Melt wax, sugar and syrup. Add peanuts and cook until peanuts pop. Add soda and salt. Stir well. Pour into buttered pan. Cool. Break into pieces.
Melt butter in baking dish. Mix flour, sugar, salt, baking powder and milk. Pour into melted buttered pan. Pour sweetened fruit on top. Bake at 350° for 30 minutes.
Cook broccoli 5 minutes. Combine all ingredients well. Bake at 375° for 20 minutes. Freezes well.
Beat together eggs, sugar, salt and vanilla in small bowl at medium speed until light, about 1 minute. Add melted butter and continue beating until well mixed. On low speed mix in flour and cocoa. Stir in coconut or chocolate chips, if desired. Spread evenly in 8-inch square greased baking dish appropriate for use in microwave oven. Cook on High 6 to 10 minutes, giving dish a quarter turn every 2 minutes. When done, top will spring back when lightly touched. Cut when cold.
Soak wheat bran in 2 cups boiling water while preparing the rest. Cream sugar and shortening. Add eggs and buttermilk. Sift flour, soda and salt. Add all-bran cereal; mix well. Add soaked wheat bran. Fill greased muffin tins and bake 15 to 18 minutes at 400°. Pour remaining in glass jars and refrigerate. Will keep a month. Do not stir. Spoon from jar into muffin tin.
Beat butter and shortening for 2 minutes at medium speed. Gradually add sugar, beat for 5-7 minutes. Add eggs 1 at a time just till yellow disappears. Combine flour and baking powder. Add together alternating with milk; beginning and ending with flour. Mix just till blended. Stir in vanilla and walnuts. Bake 325° for 1 1/2 hours. Cool 10-15 minutes.
Put 2 cups of sugar in a heavy iron skillet. In a pot, put the other 2 cups of sugar, whipping cream, milk and salt. Put both skillet and pot over heat. Stir skillet with silver spoon and pot with wooden spoon.
Melt blackberry Jell-O in boiling water. Cut up cream cheese in this and soften with a spoon. Add remaining ingredients. Allow to congeal in a large bowl or mold.
Heat oven to 350°. Grease bottom only of 13 x 9 x 2-inch rectangular pan. Heat 1/2 cup of the chocolate chips and the margarine in heavy-duty 1-quart saucepan over low heat, stirring occasionally, until melted. Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chocolate chips.
Slice the pickles and onions. Mix the sugar and vinegar, also the salt, alum, celery seed and turmeric. Do not heat vinegar and spices. Pour mixture over the onions and pickles. Place in jar in refrigerator. Shake once a day for 6 days while kept in the refrigerator for 3 months. Add 1 tablespoon of mixed pickling spice for taste.
Combine milk, flour, oil and salt. Beat on high speed for 1 minute. Add eggs one at a time. Grease 8 muffin tins. Fill cups 2/3 full. Set in cold oven. Turn heat to 425° and bake 35 minutes. Let stand a minute.
Parboil eggplant until tender and mash through colander. Beat. Add other ingredients and bake after sprinkling top generously with cheese. Bake in a 350° oven for 1/2 hour.
Heat oven to 350°. Cream butter and sugar together until fluffy. Beat in egg until well combined. Beat in molasses. Sift together the flour, baking soda, cinnamon and cloves. Beat in dry ingredients by thirds, alternating with 1/2 cup hot water. Mix in raisins and nuts (if using). Drop by tablespoonfuls about 2 inches apart on greased cookie sheets. Bake 8 to 12 minutes. Remove and cool on wire rack.
Mix together. Spoon into greased muffin pan. Bake at 400° for 15 minutes or until brown.
Put dill in bottom of jar first. Then slice cucumbers thin and add to jar along with celery and onion. Bring to a boil the last four ingredients. Pour over pickles and seal.
Combine with fork or pastry blender. Stir in 1 2/3 cups crushed graham crackers. Mix well. Press into a 9 x 13-inch pan. Melt 2 cups chocolate chips and spread over bars. Cut before chocolate sets. Rich and delicious!
Brown sausage, breaking into small pieces as you fry it. Put it out on paper towels to drain off excess grease. In a large bowl, mix sausage and all other ingredients well, except chips and half the grated cheese. Spray baking dish with Pam and sprinkle a few crushed chips on bottom of dish. Spoon mixture into baking dish. Heat in a hot 400 degree oven 15-18 minutes until bubbly and hot. Sprinkle rest of chips, then remaining cheese on top. Heat 5 to 7 minutes longer until cheese begins to melt. Serve hot.
Peel hard-boiled eggs. Crumble sausage in bowl and add oregano, cheese and herbs. Mix together. Pack sausage mix around eggs. Dip in beaten egg; roll in bread crumbs. Fry all sides in 1/2 inch of oil. Drain on paper towels. May be eaten hot or cold. One egg is filling. Great for supper with some fresh fruit.
Mix rhubarb, flour, white sugar and egg; place in a baking dish. Cover with mixture of brown sugar, remaining flour and butter; press over rhubarb. Bake in a 350° oven for 35 minutes.
Heat brown sugar and water on stove top. Bring to a boil. Place apples in a shallow baking dish. Pour syrup over apples. Bake for 30 minutes at 350 degrees.
Cream together shortening and sugars. Add eggs and vanilla. Mix dry ingredients; flour, salt, baking soda. Add chocolate chips and drop on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes.
Cream butter, sugar and eggs; beat well. Add flavoring, cream and flour mixture. Drop by teaspoon onto greased cookie sheet. Sprinkle small amount of cinnamon and sugar on top.
Mix and let come to a boil, stirring constantly. Pour over pieces of torte when served. Heat leftover sauce when serving again.
Cream butter with cream cheese. Add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla. Sift dry ingredients 3 times and add alternately with the milk. Beat 5 minutes. Pour into well-greased tube pan. Bake at 350° for 45 minutes.
Mix all ingredients together in one bowl. Spray cooking dish with Pam. Pour in shallow baking dish. Sprinkle top with paprika. Bake at 350° for 1/2 hour, until top is lightly brown. Can be done ahead of time. Reheats very well in microwave when baked in glass pie dish. Cut in wedges. Serve with salad for light lunch. If baked in square pan, cut in squares for appetizers.
Mix all ingredients. Add to 2 to 4 pounds lean beef steak or pork chops. Refrigerate and marinate 1 to 2 days. Barbecue, broil or panfry.
Preheat oven to 350°. Cover pan with aluminum foil. Wash, peel and slice carrots. Wash and quarter red potatoes. Sprinkle roast with salt, pepper and Worcestershire sauce. Wrap roast, carrots and potatoes in foil and cook until tender.
Place ham bone in kettle or dutch oven. Arrange cabbage around the ham bone. Add carrots, potatoes, and onions. Add enough water to cover vegetables, and slowly simmer until vegetables are done.
Mix flour, sugar, cocoa, salt and baking powder in an 8 x 8-inch or 9 x 9-inch square pan. Then measure in milk, oil, vanilla and nuts (optional). Stir until smooth. On top of mixture, sprinkle brown sugar, then sprinkle cocoa. Then pour hot tap water on top. Bake at 350° for 40 minutes.
Brown meat and onion in a large skillet over medium heat. Drain off excess grease. Add remaining ingredients; pour mixture into a greased 1 1/2-quart casserole.
Dice all vegetables. Saute onions and garlic. Brown eggplant first, then zucchini and yellow squash. Add tomatoes last, then sprinkle sugar over mixture. Add salt and pepper to taste. Cook until vegetables are tender.
Sift dry ingredients. Cut in shortening. Add buttermilk. Knead slightly. Roll to 5/8-inch thickness. Bake at 425° for 10 or more minutes or until slightly brown.
Cream both sugars, margarine, shortening and eggs. Add baking soda and baking powder. Stir until blended completely. Add oatmeal, flour and raisins. Bake at 350° for 10 to 15 minutes.
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Cover and place over boiling water until melted, stirring occasionally. Keep warm.
Preheat oven to 400°. Combine crab meat, cheese, onions, Worcestershire and mustard in medium size bowl; mix well. Set aside.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press equal portions onto bottom of 24 paper-lined muffin cups. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 2 tablespoons) into prepared cups. Bake 20 minutes or until cake springs back when lightly touched. Cool. Chill. Garnish with cherry pie filling or own choice.
In an 11 x 9 x 2-inch baking dish, put the chicken on the bottom. Pour cream of chicken soup over all. Mix stuffing mix in a bowl with egg beaten with 1 cup broth. Spread over soup. Pour 2 cups broth over top. Bake at 350° for 30 to 45 minutes. If stuffing becomes dry while cooking, pour another cup of broth over it.
Blend all ingredients together. Bake in 3 well-greased layer cake pans for 30 to 35 minutes or 1 tube pan for 60 minutes in a 350° oven.
Combine first 5 ingredients in plastic bag; shake to mix. Set aside. Combine eggs, milk and lemon juice; stir well. Skin chicken. Place 2 or 3 pieces in bag and shake well. Dip in egg mixture, then return to bag and shake again. Repeat with remaining chicken.
Sprinkle 1/2 cup nuts on bottom of well-greased 10-inch tube pan. Measure remaining ingredients into bowl. Blend, then beat at medium speed 4 minutes. Stir in chips and nuts. Pour into pan; bake at 350° for 70 minutes or until cake pulls away from sides of pan. Cool. Top with whipped cream. Do not underbake.
Blend together brown sugar and shortening. Mix additional ingredients with brown sugar and shortening. Roll into round balls, flatten with a fork. Add raisins, nuts and chocolate chips or leave plain. Bake at 350° for 8 to 10 minutes. Freezes well.
Cook potatoes on medium until tender with margarine, onion, celery, carrots, celery flakes, salt and pepper. Add milk and simmer. To thicken, mix cornstarch in small amount of water until blended, then add to soup (flour can be used, if preferred).
Cream together margarine, Crisco and sugar. Add eggs, one at a time. Sift flour, salt, cocoa and baking powder and add to creamed mixture alternately with milk and vanilla until all are mixed well. Bake in tube pan 1 1/4 hours at 325°.
Cook all ingredients, except cheese and bacon, in skillet until tender. Top with cheese and bacon. Brown under broiler. Serves 4.
Cook macaroni	and put in baking dish. Mix all other ingredients together and	cover macaroni. Crush cheese Ritz crackers on top and dot with butter. Bake 45 minutes at 325°.
Mix together hot water, sweetener and lemon juice. Heat. Dissolve gelatin in hot water mixture. Chill until set. Beat egg white until stiff peaks form. Fold in whipped gelatin mixture. Serve in 4 sherbet glasses. Yield: 2 servings. Carbohydrate 1.3 g, protein .4 g, fat 0 g, calories 20. One serving = free food exchange.
Melt butter in 9 x 13-inch pan. Mix flour and Parmesan cheese in plastic bag. Shake a few potato cubes in bag at a time and put in buttered pan. Bake at 350° for 1/2 hour. With spatula, turn over and bake another 1/2 hour.
Mix together. Form into balls. Press with fork. Bake at 350° until brown.
Preheat oven to 325 degrees. Mix flour, sugar, sour cream. and beer. Pour into a 9 x 11 inch baking dish. Bake for 45 minutes and brush with butter. Bake 15 minutes longer.
Blend ingredients and cook until thickened. Pour into 8-inch baked pie crust.
Thoroughly chill milk overnight. Dissolve jello in boiling water. Add lemon juice, rind, salt and sugar. Stir well. Jell slightly.
Combine flour, sugar, Crisco, baking powder and currants. Mix like pie dough. Beat egg in a cup and fill with milk to measure 1 cup. Add to dough; mix and knead. Flatten to about 1/2-inch and cut with a doughnut cutter or glass. Place on prepared cookie sheet and bake at 350° for 12 to 15 minutes. Check after 12 minutes. I like them softer rather than too baked as they tend to firm up after taking out of the oven.
Mix all ingredients together except candy Kisses. Roll into small balls and then in white sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. As soon as they come from oven, press a candy Kiss into the center of each cookie. Remove to rack to cool. Store in a single layer; do not stack.
Cream well the margarine or butter and sugar. Add eggs, buttermilk, flour, baking soda and vanilla extract. Chill overnight. Roll and cut. Bake at 350° for 10 to 12 minutes. Do not overbake or they will be hard.
Pick over crabmeat, discarding any cartilage. Shred the meat, then blend with all ingredients. Taste for seasoning; serve with toast triangles, crisp crackers or Melba rounds. Yield: 10 servings; double recipe for a cocktail party for 20.
Place ribs in large saucepan. Add enough water to cover ribs. Bring to a boil, then cover and simmer 20 minutes or until tender. Melt butter in small saucepan. Fry garlic until lightly browned. Stir in 1/4 cup water, Worcestershire, liquid smoke, brown sugar, ketchup, salt and pepper. Bring to a boil. Cover and simmer 10 minutes, stirring occasionally. Place ribs on grill. Cover and cook 20 minutes, turning and brushing with sauce every 5 minutes. Yield: 4 to 6 servings.
Mix meal and flour. Add corn and egg. Stir in onion, salt and soda. Drop by teaspoon into deep fryer. Fry until puppies rise to top of pot and golden brown. If batter is too thin, add a bit more meal.
Beat sugar, butter or margarine and shortening together well. Add eggs, one at a time. Add remaining ingredients and mix well. Bake in tube or long loaf pan for 1 hour and 15 minutes at 325°.
Mash potatoes. Beat eggs. Mix sugar, butter, vanilla and nutmeg. Add potatoes and milk. Bake crust at 350° for 5 to 10 minutes. Pour potato mixture into crust. Bake 40 minutes at 350°.
Defrost and prepare spinach. Drain. Add remaining ingredients. Reserve a few crushed saltines. Pour mixture into baking dish or casserole dish. Bake at 350° for 45 minutes.
Prepare Dream Whip and refrigerate. Cream the cream cheese, mayo and sugar. Add cranberry sauce, pineapple and nuts; fold in Dream Whip. Pour into a 10 x 13-inch dish. Freeze. Serves 18 to 24.
Break the bread into small pieces. Spread on bottom of greased baking dish, 13 x 9 x 2-inch. Brown sausage in skillet. Pour off grease. Spread over bread. Spread grated Cheddar on top of sausage. Beat eggs with milk. Add dry ingredients to egg mixture. Pour over all. Can be prepared the night before and refrigerated. Bake at 350° for 35 to 40 minutes. Serve with black bread and butter. Serves 6 to 8.
Mix all ingredients and blend well. In a 9 x 11-inch pan, bake at 350° for 40 minutes. Cool and cut into squares.
Whip together Eagle Brand milk and Egg Beaters. Whip together milk and vanilla. Mix together. Put in punch bowl with Cool Whip.
Spray Bundt cake pan. Crumble pecans onto bottom of pan, followed by maraschino cherry halves. Mix rest of ingredients with electric mixer for 2 minutes. Pour into Bundt cake pan with the pecans and cherries in the bottom. Bake at 325° for 50 to 60 minutes. Remove cake from oven and while still hot, pour Rum Glaze over cake. Leave in pan 30 minutes.
Simmer all ingredients together in a large saucepan for 10 minutes. Strain. Serve in tea cups or mugs.
Mix and "dump" all ingredients together except chocolate chips. Mix until moistened. Pour into 9 x 13-inch pan. Sprinkle chocolate chips on top; don't stir. Bake at 350° for 30 minutes.
Cream butter and sugar; add eggs. Sift all dry ingredients together and add alternating with wine. Stir in fruit and nuts. Drop by teaspoon on greased cookie sheet. Bake in a preheated oven (275° to 300°) until golden brown.
Preheat oven to 350°. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Press half mixture into a greased 8-inch square baking dish. Break the cranberry sauce up with a fork and spread on top of crumb mixture. Top with remaining crumb mixture. Bake 45 minutes. Cool. Cut into squares or bars. Makes 9 servings.
Shred a large head of cabbage very fine. Combine sugar and lemon juice. The sugar will appear dampened. Combine with cabbage. Place in refrigerator for at least 1/2 day. Stir several times.
Coat dutch oven with cooking spray and place over medium high heat until hot. Add onion and celery with cooking spray and suate till tender. Transfer to a blender. Drain beans, reserving liquid. Add 1/2 of the beans and all of the liquid to the blender. Cover and process until smooth. Return to the dutch oven and add remaining ingredients. Cook several minutes till desires consistency. Serve with pepper strips and sourcream.
Boil turkey giblets in water. Put margarine, celery and onions and all seasonings in a large pan; simmer until celery and onions are tender. Add to bread cubes; remove meat from giblets and chop. Add to bread cubes and add broth until desired moistness. Dressing should be plenty moist. Stuff turkey or bake in baking dish about 1 hour.
Combine and press into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Bake crust first.
Brown hamburger and onions in oil. Drain. Combine beef mix, garlic salt, salt, tomato soup and macaroni and cheese. Pour in baking dish. Bake at 350° for 20 minutes. Sprinkle with grated cheese and bake 10 minutes more.
Mix Kool-Aid, Sure-Jell and water. Bring to a boil. Add sugar. Bring to a boil again. Pour immediately into jars.
Place greens in a bowl; add chestnuts and bean sprouts. Top with bacon that has been crumbled and eggs. Eggs should be halved or quartered.
Cook pineapple, sugar and salt until clear. Add jello; when dissolved, add 2 cups water. When almost set, add cheese and whipped cream. Let set until firm.
Dissolve jellos in 2 cups boiling water. Add rest of ingredients, stirring well to mix. Place in refrigerator until set.
Brown meat, onions and peppers, then add ingredients, potatoes, etc. Add salt and pepper to taste. Add water as desired. Makes 8 to 10 quarts.
Mix Jell-O and boiling water together until Jell-O dissolves. Cool, then add the milk and cottage cheese, drained pineapple, nuts and celery. Pour into salad mold and let set in refrigerator for 6 hours or more.
Brown meat; drain. Add onion, green pepper, tomatoes and mushrooms. Add seasonings and cabbage. Cover and simmer 30 to 35 minutes. Stir twice. Just before serving, sprinkle cheese on top.
Combine first 4 ingredients. Beat in eggs, one at a time; beat well after each. Stir in milk. Stir flour and baking powder together. Stir into egg mixture. Chill. Using 1 tablespoon of dough for each, shape into balls. Roll in powdered sugar. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes. While warm, roll in powdered sugar again. Makes 4 dozen.
Fry hamburger with onions, green pepper and celery. I use my electric skillet on fairly slow heat until hamburger is lightly browned and vegetables tender. While this is cooking, prepare enough regular rice (not Minute), cooked with water so you have at least 1 1/4 cups cooked rice.
Mix well the first 3 ingredients and pat into 2 round pans or 19 1/2 x 13-inch pan that has been greased and floured.
In large skillet, brown ground beef. Add peppers and onions and continue to cook until onions and peppers are tender. Place beef, onions and peppers into crock-pot. Add all remaining ingredients. Cook overnight on low temperature. Stir occasionally. Add more water if necessary, depending on desired thickness.
Melt chocolate chips in a medium saucepan, using medium heat. When melted, add the condensed milk. Stir in salt, vanilla extract and walnuts. Set aside.
Dissolve the Jell-O in 2 cups boiling water. Set aside and cool. Whip the mayonnaise with a mixer or blender and stir in milk, mixing well. Add other ingredients, stirring only, and refrigerate.
Place each chicken breast on a cutting surface and hold firmly with the flat of your hand. Use a sharp knife, held parallel; cut breast into 2 thin slices. Pat dry and rub poultry seasoning into each slice. Preheat a 3-quart saucepan. When the pan is hot to the touch, add the oil and heat. Add chicken and saute over medium-high heat until lightly browned, about 1 minute on each side, making sure it is cooked through. Remove chicken to a platter and keep warm. Deglaze pan by adding wine and lemon juice. Bring to a boil; add parsley. Pour sauce over chicken and serve immediately.
Mix salt with cabbage. Let stand 1 hour. While cabbage is standing, make dressing. Squeeze out excess liquid from cabbage; add carrot and pepper. Pour dressing over slaw. Put in containers and freeze.
Fold all ingredients together in bowl.	Transfer into serving bowl. Chill 20 minutes before serving.
Core the tomatoes and thinly slice; overlap the slices on a serving plate. Drain and chop the olives. Combine olives and the green onions, then add the oil, vinegar, salt and pepper. Makes 4 servings.
Mix sugar and cinnamon together in small bowl. Separate biscuits and roll in the sugar mixture. Place biscuits in ungreased Bundt pan. Melt butter. Add brown sugar and boil until blended. Pour over biscuits. Bake for 30 minutes at 350°.
Sift dry ingredients; stir in nuts, dates, cranberries and orange rind. Combine eggs, buttermilk and oil. Add to fruit mix. Stir until blended. Pour into 10-inch tube pan. Bake 50 minutes in a 350° oven. Let stand until lukewarm. Punch small holes in top of cake and drizzle on glaze.
Peel and slice apples. Place in 8 x 8 x 2 pan. Mix water and lemon juice, then pour over apples. Mix sugar, flour, oats and spices. Add margarine to dry mixture. Mix until crumbly. Sprinkle mixture evenly over apples. Bake at 350° until apples are tender and topping is slightly brown, about 40 minutes.
Cream butter and sugars. Add eggs, one at a time, beating well after each one. Then add vanilla. Sift dry ingredients and mix well with the creamed mixture. Chill in icebox for at least an hour.
Mix all together. Bake at 350° for 50 to 60 minutes in a 2 1/2-quart baking dish. 1st half baking time covered; 2nd half baking time uncovered.
Brown pork in hot fat. Add 1/2 cup water; cover and simmer 1 hour. Drain pineapple and reserve syrup. Combine brown sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Cook over low heat until thick, stirring constantly. Pour over hot cooked pork. Let stand 10 minutes; add pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve over noodles. Makes 6 servings.
Sift together flour and salt; cut in shortening until consistency of meal. Cut in butter until consistency of small peas. Stir in cold water and blend lightly, just until dough holds together and can be rolled into a ball. Roll out to fit a 9-inch pie plate or quiche dish. Microwave on High for about 4 to 6 minutes, rotating dish frequently and pricking any large air bubbles that form with a fork.
Wash mushrooms. Remove stems and dice. Mix in mayonnaise and Bac*Os bits. Fill mushroom caps with the mixture. Arrange filled mushrooms on cookie sheet and bake for 4 to 8 minutes at 350°. Serve hot.
Mix together and bake about 1/2 hour at 350°. Nuts can be put on top if wanted. Let cool, then put marshmallows on top. Bake until marshmallows are melted. This is an old recipe from my great-aunt Vernon.
*Bring water to boil in large kettle. Add salt. Add macaroni. Stir and bring to full rolling boil on high heat. Stir constantly and boil for 2 minutes on high, then cover pan. Remove from heat. Let stand for 10 minutes. There's no boiling over. Drain and rinse with cold water.
Preheat the oven to 350°. Grease an 8 or 9-inch baking pan with shortening. Melt butter over low heat. In a bowl, stir cocoa and sugar together. Stir in melted butter. Add eggs and vanilla and stir again. Add flour and salt. Mix until smooth. Add walnuts and stir again. Pour into baking pan and spread evenly. Bake 40 to 50 minutes or until brownies begin to pull away from sides. Cool completely before cutting.
Dissolve gelatin and sugar in hot water and cool. Add juices. Chill and add ginger ale just before serving.
Pour cherries into a baking dish. Mix other ingredients together with enough milk to make a medium batter. Pour over cherries and bake at 350° until light brown or inserted toothpick comes out clean.