HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, both sugars, salt and butter until crumbly, using a pastry blender. Reserve 1 cup of this mixture for the topping. Mix molasses, boiling water and the baking soda. Gradually add this "witches brew" to the dry ingredients until well blended (like cake batter). Pour the batter into a greased 9 x 13-inch baking pan. Sprinkle the reserved cup of crumbs on top. Bake at 350° for 55 minutes.
Place potatoes and enough water to cover in a large pan; cover and cook for 25 to 35 minutes or just tender. Drain; cool slightly and peel. In large bowl, mash potatoes; stir in butter, sugar and raisins. Place in a 2-quart baking dish; sprinkle with nuts and marshmallows. Bake, uncovered, at 350° for 30 minutes or until heated through.
Mix 1/2 can soup, beef, onion, egg, bread crumbs, parsley and seasonings thoroughly. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes.
Cook broccoli	until tender; drain and layer a casserole dish with	broccoli. Then place	cheese	slices	over broccoli. Spread cracker crumbs over cheese. Slice 1 stick of butter over crackers and bake for about 25 to 30 minutes.
Cut bacon in 1-inch pieces. Fry until most of the grease is extracted. Remove bacon and put flour in the fat. Blend smooth, then add water slowly. Stir and cook until flour thickens, then add dried beef, potatoes and onions. Cover skillet and cook 20 minutes. Thin with a little hot water if too thick. Serves 4.
Cream the sugars, margarine, eggs and vanilla; gradually add the dry ingredients. Stir in the raisins, oats, nuts and dates.
Brown hamburger, celery and onion. Season while cooking with salt and pepper. Add soups and enchilada sauce. Pour into casserole dish or long flat cake pan. Top with shredded cheese. Bake at 350° until cheese melts. Eat with tortilla chips as spoons.
Combine 100% Bran Buds and water; let cool. In large bowl, cream shortening, sugar and honey. Beat in eggs. Mix in buttermilk and Brand Buds mixture. Sift flour, soda, baking powder and salt; stir into bran mixture. Fold in All-Bran cereal. Heat oven to 375°; fill greased muffin cups 2/3 full with batter. Bake 20 minutes. Batter can be stored in tightly covered container in refrigerator up to 30 days. Makes 5 1/2 dozen muffins.
Brown onions and chops in skillet. While that is being done, cook rice until done. Drain and put a layer of onions and chops in baking dish. Pour tomato soup over each layer and on top. Bake at 350° until chops are done. Serve on rice.
Soak gelatin in cold milk for 10 minutes; add sugar and salt and stir until it is dissolved.	Heat in top of double boiler until milk is scalded. Beat egg yolks slightly and add 1/2 cup hot milk.	Stir mixture into remaining milk and cook until slightly thickened (about 4 minutes). Stir constantly. Remove from heat	and cool slightly. Fold in stiffly beaten egg whites and vanilla. Turn into molds and chill until firm. Makes 8 servings.
Heat oven to 375°. Dissolve baking soda in boiling water. Mix well. Drop onto greased cookie sheet. Bake at 375° for 10 minutes.
Butter a deep baking dish. Place sliced apples and water in baking dish. Mix remaining ingredients and spread over apples. Bake at 350° for 30 minutes. Serve warm with vanilla ice cream or whipped cream.
Spread rolls onto cookie sheet. Prepare rolls as per package instructions (brown lightly and cool). Mix cream cheese, Ranch dressing and mayonnaise and spread on dough. Chop up vegetables and add to crust.
Peel, pit and mash avocados in medium size bowl. In separate bowl, add lemon juice, salt and pepper, sour cream, salad dressing and taco seasoning. Spread bean dip over plate first, then spread avocados. Then spread other mixture over this. Sprinkle with chopped onions, tomatoes and olives. Cover it all with Cheddar cheese.
Combine beef, 1/4 cup onion soup, bread crumbs, salt, pepper and eggs. Mix well and shape into oblong patties. Brush skillet with oil. Dip patties into flour. Brown both sides over medium heat. Pour off fat and arrange in a 9 x 13-inch baking pan. Mix remaining soup, 1/2 cup water, 1 tablespoon ketchup and 1 tablespoon sugar in small bowl. Pour into skillet and stir to loosen brown bits. Pour over patties. Cover with foil and bake 25 minutes. Turn patties. Bake 20 more minutes.
Boil chicken and debone. Save the broth to cook pasta. In a large saucepan, slowly melt cream cheese in milk. Use a whisk to smooth out sauce. Add green onions and seasoning. Let cook for 15 minutes. Add deboned chicken and cook for another 15 minutes. Take off fire and let cool a little. Sauce will thicken. Cook pasta in chicken broth and strain. Pour sauce over pasta and serve.
Drain all fruit and place in bowl. Prepare pudding according to instructions and add to Cool Whip. Add to fruit and stir; mix well.
Mix flour, butter and brown sugar until crumbly. Press into the bottom of a greased 9 x 13-inch pan. Bake at 375° for 10 minutes.
Cream together butter, shortening, eggs, black walnut flavoring and sugar; set aside. Sift together salt, baking powder, cocoa and flour. Add to mixture alternately the dry ingredients and the milk. Add walnuts last. Bake in large greased and floured tube pan for 1 hour and 25 minutes at 325°. Take out of oven and cool 10 minutes, then put in cake tin and cover. Ice later when cool.
Sift flour, baking powder and salt together. Work in fat with a fork or knife. Add potatoes and mix thoroughly, then add enough liquid to make a soft dough. Roll the dough lightly to about 1/2 inch thick. Cut into biscuits and bake 12 to 15 minutes in 400° oven.
Sift dry ingredients together, then add other ingredients. Stir with spoon. Do not use mixer. Pour into tube pan, greased and floured. Cook at 325° approximately 1 hour and 25 minutes or until tests done.
Brown hamburger (crumble) and chopped onion. Drain grease. Add corn, chopped tomatoes and spaghetti sauce. Cook until hot.
(1) Sift together flour, sugar, baking soda, salt and cocoa.
Remove crust from bread; cube and place in bottom of greased baking dish (about 11 x 14-inch). Melt cheese and oleo together and pour over bread cubes. Layer ham and parsley over cheese. Beat eggs well with milk, salt and pepper. Pour egg mixture over bread, cheese and ham mixture. Do not stir. Let stand in refrigerator overnight. Bake at 300° for 45 minutes. Cut into squares and serve. Good with Danish or coffee cake and fresh fruit.
In 2 qt shallow baking dish arrange patties. Top each with 1/4 cup pasta sauce. Sprinkle with parmesan cheese and mozzarella cheese. Bake at 400 degrees for 15 minutes or until chicken is hot and cheese is melted. Heat remaining sauce until hot. Serve sauce with chicken and spaghetti.
Mix and shape in patties (should make approximately 12 patties). Refrigerate until ready to cook. Fry the patties over medium heat, 4 to 5 at a time, for about 2 to 2 1/2 minutes on each side, or until golden brown in oil. (Use vegetable, peanut or corn oil.)
In the morning cream together the shortening, sugar and salt. Add beaten egg. Sift and measure flour into a mixing bowl. Blend in yeast ferment. Then add creamed mixture; knead into a smooth dough, not too stiff. Let rise until doubled, if desired. Knead down and let rise again until doubled. Shape into a roll. Let rise in an oiled tin until doubled.
Cut meat into 1-inch cubes; add all ingredients and simmer 2 to 2 1/2 hours. Use fresh spinach that is well rinsed and tough stems have been removed. Simmer spinach for 5 minutes and add to stew.
Dissolve yeast in 1/4 cup warm water. Boil 1 cup water; add margarine to melt. Cool slightly. In large bowl of heavy-duty mixer, put cool water and the eggs, mixing well. Add warm water and margarine mix, then dissolved yeast and sugar, mixing well. Measure flour and salt; slowly add flour to liquid mixture, mixing thoroughly after each addition. (You can use heavy-duty mixer with dough hook.) After mixing thoroughly, place dough in a greased large bowl. Cover with a damp cloth and place in refrigerator until ready to use.
Dissolve jello in hot water; add juices from orange and pineapple and enough water to make 2 cups and add to jello. Add pineapple and chill. Arrange orange slices on top of jello; add marshmallows. Combine whipped cream and mayonnaise; spread over top of salad. Grate cheese over top and chill for 24 hours.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Sift dry ingredients in large bowl; set aside. Put eggs, butter, buttermilk, lemon and sugar in blender. Blend until smooth. Add nuts and chop. Pour into dry ingredients and mix only until flour is moist. Pour in loaf pan. Bake 45 to 50 minutes.
Preheat oven to 350°, grease a loaf pan. Mix cranberries, nuts and orange peel. Mix together flour, sugar, baking powder, salt and baking soda. Cut in shortening. Stir in orange juice, egg and carefully fold in cranberry mixture.
Mix the first 3 ingredients. Spoon over the chicken. Bake 45 minutes at 375°. Serves 4 to 6. Enjoy.
Mix all, set dish in a pan of water in 325° oven for about 1 hour.
Combine beans, soup and 1/2 of the onions. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, in 350° oven for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Peel, quarter and cook potatoes until tender and golden brown. Sprinkle with butter and paprika.
Mix all ingredients well and place in a 9 x 13-inch pan or 2 smaller ones. Dot with butter and bake at 325° for 1 hour.
Beat together the margarine, salt, sugar and egg. Add the remaining ingredients. Bake 10 to 11 minutes at 350°.
Combine first 3 ingredients in bowl. Add milk and oil, stirring until dough clings together. Place dough on lightly floured surface. Knead 7 to 8 times. Roll out 1/2-inch thick. Cut with biscuit cutter and bake on ungreased pan at 450° for 12 to 15 minutes. Makes about 18 biscuits.
Cream sugar and butter; add eggs, vanilla, milk, soda and baking powder. Gradually add flour. Drop by tablespoon on sheet. Bake at 400° for 10 minutes.
Preheat oven to 325°. Mix spices in a bowl; set aside. Heat the oil in a nonstick skillet over low heat. Add the spice mixture, stirring well. Add the nuts and stir well to coat thoroughly, 3 to 4 minutes. Spread nuts on a cookie sheet. Bake 15 minutes, tossing once.
Marinate chicken strips in olive oil, garlic and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475°. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes. Turn and bake 5 minutes more until browned.
Cube Velveeta and melt in microwave, stirring frequently. Drain and chop pimientos, chilies and tomatoes. Fold into cheese. Keep warm; great with tortilla chips and as a topping for baked potatoes.
Prepare mostaccioli according to package directions. Drain. In large skillet, combine ground beef, onion and celery. Cook until beef is browned and celery is tender, adding salt and pepper to taste. Drain. Add tomatoes and spaghetti sauce mix to browned ground beef. Cook over medium heat until sauce thickens. Layer ingredients in a 3-quart baking dish: mostaccioli, sauce and cheese, ending with cheese on top. Bake in 350° oven until hot and bubbly, about 30 minutes. Makes 6 to 8 servings.
Mix first 4 ingredients. Bring to boil for 5 minutes. Cool and add Rice Krispies and nuts. Roll in small balls and then roll in powdered sugar.
Cream sugar and butter. Beat in egg until fluffy. Add milk gradually with dry ingredients that have been mixed together. Fold in nuts and raisins. Drop from spoon on greased cookie sheet. Bake 10 to 12 minutes in moderate oven or until done and lightly browned.
Measure flour, baking powder, salt and sugar into sifter. Measure shortening into bowl. Measure milk and vanilla into cup. Mix or stir shortening just to soften. Sift in dry ingredients. Add 1/2 of liquid and the eggs. Mix until all flour is dampened, then beat 1 minute. Add remaining liquid. Blend and beat 2 minutes longer. Frost as desired.
Beat eggs well. Add sugar, flour and cocoa. Combine muffin mix with milk and add to sugar mixture; beat well. Add vanilla and melted margarine. Pour into unbaked pie shell. Bake for 45 minutes at 350°.
Mix first 4 ingredients in order as given. Add dry ingredients which have been sifted together; add 1/4 cup nuts, if desired. Bake in an 8 or 9-inch greased pan for 40 minutes at 350°. Good topped with Cool Whip when served.
Place chicken	in casserole dish. Sprinkle	chopped onion over it, then sprinkle grated cheese next. Crush chips and sprinkle half of the bag over the cheese.	Mix soups and Ro-Tel (do not add water to the soup) in mixing bowl. Pour this mixture over the	casserole. Sprinkle the rest of the chips on top. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 10 minutes at 300°.
Mix all ingredients together except cheese. Pour 1/2 mixture into 9-inch square casserole dish. Put a layer of cheese. Add the rest of the mixture and sprinkle with the remaining cheese. Bake at 350° for 45 minutes.
Mix well by hand and bake at 350° for 30 to 35 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Bake 30 minutes or until brownies start to pull away from side of pan. Do not overbake. Cool slightly; cut into bars.
Heat oven to 375°. Unroll dough to 4 long rectangles. Press perforations to seal. Place ham on each rectangle. Spread with mustard; sprinkle with cheese. Start with short end and roll up; press to seal. Coat with sesame seed. Cut each of 4 rolls into 5 slices forming 20 slices in all. Place cut side down on ungreased side on ungreased cookie sheet. Bake for 15 to 20 minutes or golden brown. Remove from sheet and serve warm.
Butter 2 cookie sheets. Keep warm. Mix baking soda, water and vanilla. Mix sugar, 1 cup water and syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally to 240° or forms soft ball in cold water. Stir in oleo and peanuts. Cook, stirring always, to 300° or in brittle threads. Don't let it burn. Quickly add baking soda to mixture until light and foamy. Pour candy onto cookie sheets. Cool and break into pieces. Makes about 6 dozen candies.
Put all together and blend for 15 seconds. Pour into 9 or 10-inch greased pan. Sprinkle with nutmeg. Bake at 375° for 45 minutes.
Brown meat and drain grease; add onions, sauce, soup and olives, cook about 10 minutes. Fry tortillas in oil until soft. Layer cake pan with tortillas, layer of meat mixture and layer of cheese. Repeat until gone. Bake at 350° for 30 minutes.
Boil sugar and water together for about 3 minutes; let cool. Add juice of 3 lemons and 3 oranges, crushed pineapple and mashed bananas. Mix and freeze in popsicle holders.
Prepare potatoes according to instructions on package. Add cream cheese, egg and onion. Whip potatoes and other ingredients until blended together. Pour into greased 11 x 9 x 2-inch glass baking dish. Bake at 375° for 45 minutes, or until top is lightly golden.
Cook ground beef; drain fat. Add taco seasoning. Cut cheese into small pieces in bowl; add milk and melt in microwave for 10 to 15 minutes. Get a glass baking dish. Layer the beans, then ground beef and then cheese. Make 2 layers. Serve with tortilla chips and salsa.
Bake in a 350° oven for about 50 minutes until scum forms and browns. Stir and bake 10 or 15 minutes longer until scum forms again. Stir in sugar and raisins; bake until bubbles (boils) in center.
Put meat in large bag. Pour in marinade and tie off. Rotate every four hours, letting it marinate overnight. Excellent on London broil, flank steak and pot roasts. Excellent tenderizer.
Add boiling water to Jell-O. Stir until dissolved in large bowl. Add sugar and crushed pineapple. Freeze until it begins to thicken.
Cook and stir chicken in hot oil until brown. Add water, veggies, soup and garlic powder. Bring to a boil. Stir in rice. Cover. Remove from heat for 5 minutes. Serve. Use a large skillet or wok.
Flake tuna into a bowl. Add other ingredients and mix well; split bun and butter both sides. Fill with tuna mixture; put sandwich in a piece of foil, wrap sealing tightly each sandwich; place on a baking sheet and bake at 350° for 15 minutes.
Cream butter and sugar. Add vanilla, eggs and bananas; beat well. Sift dry ingredients then add alternately with milk. Pour into 9 x 13-inch sheet pan or two 9-inch layer pans. Bake at 350° about 30 to 35 minutes.
Chop peppers and onions. Cover with boiling water and let stand 5 minutes. Drain and squeeze. Add vinegar, sugar and salt. Boil mixture 5 minutes. Can in hot cans.
Boil potatoes with skins on until tender (approximately 1/2 hour). Drain and cool.
Crumble crackers. Layer crackers and oysters in casserole dish. Combine milk, butter and onion in saucepan; add juice from oysters. Cook until onion becomes translucent. Pour mixture over crackers and oysters. Cook at 350° for 30 to 40 minutes.
Stud each slice of orange with 4 whole cloves. Put all ingredients into crock-pot and cook slowly all day.
Heat oven to 400°. Heat butter in a round pan, 9 x 1 1/2-inch, in oven, until melted. Sprinkle with brown sugar. Arrange apples on sugar mixture in pan.
Combine all ingredients. Pack into ungreased loaf pan. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Brown meat and garlic. Add tomato paste, tomato sauce, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles. Heat oven to 350°. Alternate layers of meat sauce, noodles and cut cheese in 9 x 13-inch baking dish, beginning and ending with meat sauce. Bake 20 to 30 minutes. Sprinkle with Parmesan cheese.
The morning before using, fill ice cube tray with water and put a maraschino cherry in each ice cube compartment; freeze. At time to use, mix frozen juice concentrate with 4 cups water and maraschino cherry juice in glass pitcher. Add maraschino ice cubes. Makes 10 to 12 servings.
Saute onion in shortening until transparent. Add drained tomatoes and spices. Stir in cheese and continue to cook over low heat until mixture is well blended. This dip must be served quite hot. Serve with nacho chips.
Mix all ingredients except cheese. Place on English muffins or hamburger buns. Cover with Mozzarella cheese. Bake at 350° until hot and cheese is melted.
Mix buttermilk, vegetable oil and egg together. Add mashed bananas. Add dry ingredients. Bake at 350° for 25 minutes.
Make dressing by combining olive oil; vinegar, mustard, salt and pepper. Wash, drain and dry spinach. Tear into bite size pieces and place in salad bowl. Halve avocado, remove pit, skin and slice thin. Place in small bowl and sprinkle with lemon juice to prevent discoloration. Add minced onion and 2 teaspoons of dressing and toss lightly. Pour dressing over spinach and toss lightly again. Add avocado and toss. Cook bacon in 1 teaspoon olive oil; when crisp and brown, pour over spinach mixture, fat and all. Break up bacon pieces and add to mixture and toss. Top with croutons and serve all at once.
Fry bacon; drain and chop. In bacon fat, saute for 5 minutes the next 6 ingredients. Add the following 5 ingredients and saute for 10 minutes, stirring occasionally. Add tomatoes and beef bouillon mixture. Bring to boil and reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in remaining ingredients with reserved bacon. Cover and simmer for 15 minutes. Serve sprinkled with grated Parmesan cheese. Makes 7 quarts.
In a large skillet, cook the pork chops. Remove and set aside. In same skillet, prepare Rice-A-Roni as directed on the box. Add cream of chicken soup and stir well. Place pork chops on top. Cover and cook until Rice-A-Roni is done.
Dissolve gelatin in water. Add tomato soup, pecans, olives, mayonnaise, celery, and cream cheese. Mix. Fold in shrimp and onion, if desired.	Pour mixture into 9 inch x 12 inch glass dish. Refrigerate until ready to serve.
Dissolve yeast in water. Mix yeast mixture with buttermilk, sugar and salt; set aside. Mix flour, baking powder and soda together. Cut in shortening. Add liquid ingredients. Mix lightly. Do not knead. Refrigerate overnight. Pinch off amount needed. Knead, roll, cut and bake. Don't allow to rise. Bake at 450° for 10 minutes.
Mix Kool-Aid, sugar and water. Add pineapple juice. Chill. (Pour some of this into a mold to form an ice ring.) Pour over ice in a punch bowl. Add chilled ginger ale. Serve at once. Makes 50 half-cup servings.
Combine sugar, milk and oleo in saucepan. Bring to a full rolling boil, stirring occasionally and watch it doesn't burn. Blend in the chocolate chips, flour, graham cracker crumbs, nuts and vanilla; mix well. Spread in well-buttered 12 x 8-inch pan. Cool. Cut into squares.
Dump all of the ingredients into a large bowl (do not add water). Stir and serve.
Blend all together, pour into tall, chilled glasses and top with scoop of vanilla or strawberry ice cream.
Cream shortening with sugar and egg yolks. Mix dry ingredients and combine with creamed mixture, milk, syrup and vanilla. Beat egg whites until stiff and fold into batter. Coat berries with additional flour and gently fold in. Pour batter into greased and floured 9 x 9 baking pan. Bake at 350° for 30 to 35 minutes. Cool and serve with whipped cream.
Grease and flour a 10-inch spring-form pan or angel food pan. In a large bowl, cream together 1/2 cup butter and the sugar until light and fluffy. Add the eggs, beating well. Mix in the 2 cups flour, baking powder, soda, salt, sour cream and vanilla, blending well. In a separate bowl, combine the nuts, brown sugar, 3 tablespoons of flour, 3 tablespoons butter and cinnamon. Mix together to form a crumb topping. Spread half of the batter into prepared pan and sprinkle with half the topping. Cover with remaining batter and topping. Bake in 350° oven for 40 to 45 minutes.
Bring sugar and milk to a boil for 5 minutes. Add pecans and butter; cook over medium heat, stirring occasionally, to soft boil. Remove from heat and stir with a wooden spoon for 2 to 3 minutes until it thickens. Drip by rounded tablespoon onto waxed paper.
Beat egg. Stir dry ingredients together, then combine with liquids. Stir until smooth. Cook at 425° about 15 to 20 minutes.
Add vinegar, onion salt, sour cream and mayonnaise to jello. Let cool until syrupy. Add cucumber that has been drained. Put in a mold and refrigerate.
Add onion to broccoli; cook and drain. Melt margarine; stir in flour, salt and pepper. Slowly add milk; cook until thickened. Add remaining ingredients.
Brown meat and drain. Add sauce and onion and simmer. Press biscuits into greased muffin pans (make sure dough is up to top of cup). Fill with meat mixture and top with cheese. Bake at 400° for 10 minutes. Makes 20 cups.
Combine cake mix, 1 cup coconut, water and egg whites at high speed in electric mixer (2 minutes). Reduce speed to low and beat for 1 minute. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes or until pick comes out clean. Cool for 10 minutes. Punch holes in cake and slowly pour cream of coconut over cake while still warm. Let cool. Spread Cool Whip over cake and sprinkle with remaining coconut or as much as you like. Cover and chill overnight.
Halve and clean squash. Cook until tender. Remove pulp and mix with all ingredients. Fill squash shells. Bake in a 350° oven for 45 minutes.
Heat first three ingredients in oven and saute. Mix cooked beans and soup with first mixture. Top with American or Cheddar cheese and bread crumbs. Bake at 350° for 35 minutes.
Place in large bowl the chocolate chips, Marshmallow Creme and butter. Bring to boil the butter, sugar and evaporated milk. Turn to low, stirring 9 minutes. Pour on chocolate chips. Mix until melted. Pour into buttered pan and chill.
Mix sugar, cinnamon and salt. Beat egg white and cold water to a froth. Add pecans and cover well. Add egg coated pecans to cinnamon sugar. Spread on a buttered cookie sheet and bake at 250° for 1 hour, stirring every 15 minutes. Cool and pack in closed cans.
Melt butter and cocoa together. Mix sugar and eggs. Add to butter and cocoa. Add flour, vanilla, and nuts. Mix well. Pour into a well greased pan. Bake at 300 for 40 minutes.