HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, sugar, honey, eggs and vanilla in large mixing bowl. Mix well (2 minutes on electric mixer). Set aside. Combine flour, baking powder, cinnamon, baking soda, salt and cloves. Set aside. Grease 10-inch Bundt pan and flour lightly. Add flour mixture to egg mixture alternately with coffee. Mix well (2 minutes). Add nuts. Fill Bundt or 4 to 5 very small loaf pans. Bake at 350° for 40 minutes. Cool 10 minutes and remove from pan. Dust with powdered sugar.
Boil potatoes in water until tender. Drain water and cover potatoes with milk. Fry bacon until crisp and saute onion until tender. Crumble bacon into soup and add onion. Add cheese 20 minutes before serving.
Cut chipped ham in small pieces and brown slightly. Add chili sauce and ginger ale or Seven-Up. Simmer 15 to 20 minutes.
Mix Jell-O and water; add fruit and marshmallows. Let set in refrigerator until set.
Mix together: sugar, cream cheese and smooth peanut butter. Fold in Cool Whip. Dissolve gelatin in boiling water. Add when lukewarm. Sprinkle with chopped peanuts and chill.
Preheat oven to 350°. Put butter in 9 x 13-inch pan and slide into oven to melt. Remove pan from oven; tip to spread butter and sprinkle evenly with graham cracker crumbs. Top with coconut, then chocolate pieces, then butterscotch pieces. Drizzle condensed milk over all and then sprinkle with nuts. Press nuts lightly into the mixture. Bake in preheated 350° oven about 30 to 40 minutes or until lightly browned. Cool; cut in small bars.
Combine all ingredients except potatoes. Heat until cheese is melted and all ingredients are mixed together. Pour over potatoes and blend. Pour the mixed ingredients into a 9 x 13-inch pan. Cover and bake 45 minutes to 1 hour until bubbly. Use as a side dish or add ham for a main dish.
Cut chicken into pieces (roughly 2 to 3 pieces per breast half). Dip each piece into beaten egg and then into flour two times. Fry in deep fat fryer or wok, approximately 20 minutes. Fry several pieces at one time. Set aside in a large container with a tight lid.
Beat the following with mixer exactly 15 minutes: eggs, margarine and powdered sugar. Spread over crust. Spread drained pineapple, then sliced bananas over filling. Cover with Cool Whip. Sprinkle top with chopped nuts and cut up cherries.
Combine Jell-O and cottage cheese. Add Cool Whip and stir well. Add fruit cocktail and stir until all is mixed together. Refrigerate until set or ready to eat. Sets in about 1/2 hour.
Slice uncooked sweet potatoes thin and crosswise. Drop slices into hot grease and fry until browned. Sprinkle with salt, sugar or cinnamon. Leftover baked sweet potatoes can be sliced into 1-inch thick slices and pan fried in butter or bacon drippings. Sprinkle with cinnamon or sugar.
Preheat oven to 400°. In mixer, blend flour, butter, cheese and seasonings. Pinch off small, half dollar-sized pieces and place on a cookie sheet. Top with pecan halves. Bake for 15 minutes. Cool and eat.
Preheat oven to 325°. Cream margarine, sugar and salt together with mixer. Next, add eggs. Beat well until beaten together. Add flavoring and beat. Add flour in increments, beating each time. (Should be fairly thick and hard to mix.) Then add milk and beat. Pour into Pam-sprayed tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 40 minutes. Great! (like all my Nana's cooking).
Make lamb into patties and fry, drain. Place patties in baking dish. Pour spaghetti sauce over top, then sprinkle with cheese. Bake at 350° until cheese begins to turn and bubble.
Boil chicken and debone. Pour 1/4 cup chicken broth in bottom of casserole bowl. Cook onions with 2 tablespoons of butter until tender. Melt cheese. Then mix soups, tomatoes, onions, and cheese. Layer half of chicken, then sprinkle half of crumbled Doritos on top of chicken. Then spread half of mixture on top of Doritos. Repeat layering with the remaining ingredients. Bake at 350 degrees until cheese melts. After baking, sprinkle some Doritos on top.
Grind peppers, pears and onions in food chopper. Add sugar, salt, vinegar and allspice. Boil for 30 minutes. Put into jars and seal.
Mix peanut butter, butter, cracker crumbs, sugar, vanilla and nuts; blend well. Hand roll into little finger-size logs. Melt paraffin and chocolate chips in top of double boiler. With fork, dip logs, one at a time, into chocolate mixture. Place on waxed paper to harden chocolate.
Blend first 4 ingredients in bowl. Add pears, cheese and cashews. Toss lightly. Serve on lettuce-lined plates. Serves 4.
Slice tortillas in strips. Combine soups, broth, sour cream, onions and chilies. In a 9 x 13-inch casserole, layer tortillas, half the chicken, half the sauce and half the cheese. Repeat. Bake, covered, at 350° for about 45 minutes, then uncover and bake an additional 15 minutes.
Empty ice cream into a bowl. With a spoon, stir ice cream until it softens just a little. With a butter knife, spread softened ice cream on a cookie. Cover it quickly with another cookie. Wrap the ice cream sandwich in a square of aluminum foil, and pop into freezer. Use the rest of ice cream and cookies to make more sandwiches working quickly so ice cream won't melt. Freeze for 24 hours.
Mix all of the vegetables and noodles thoroughly. Add the bottle of Zesty Italian dressing and mix well until everything is thoroughly coated and place in the refrigerator overnight. Ready to serve as is.
Butter a loaf-size casserole. Place 2 slices of bread on bottom. Add grated onion. Over onion, put 1 cup of the grated cheese and the crumbled bacon. Top with 2 or 3 more slices of bread to cover completely. Beat the eggs. Add the milk, salt and pepper. Pour over the other ingredients. Top with the remaining 1/4 cup grated cheese. Sprinkle with paprika. Refrigerate 4 to 6 hours. Set in a pan of hot water and bake 45 to 50 minutes at 350°.
Combine cream cheese and butter together. Add sugar and beat for 10 minutes. Add eggs, one at a time, then add vanilla and flour. Bake at 325° for 1 hour and 15 to 20 minutes.
In large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20 to 25 minutes or until potatoes are tender. Stir in ham; heat through. Yield: 12 to 14 servings (about 3 1/2 quarts).
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup condensed tomato soup. Mix thoroughly. Shape in about 15 to 20 small meat balls. Place in skillet. Brown lightly. Place drained meatballs in casserole dish and mix remaining soup, water and Worcestershire sauce. Pour over meatballs. Bake at 350° for 30 to 35 minutes.
Heat oven to 350°. Unroll dough to 2 long triangles. Place in ungreased 9 x 13-inch pan. Press on bottom and 1/2 inch up sides. Seal perforations.
*They won't roll on the platter if you scoop out the bottoms and stand them stem side down.
Brown ground beef. Drain. Add rest of ingredients. Stir. Bake 30 minutes at 350°. Serves 4.
Mix all ingredients together. Bake in greased pan at 350 degrees about 30 minutes or until golden brown.
Melt margarine in saucepan. Add flour and milk; stir constantly. Combine remaining ingredients, except cheese. Pour into baking dish; top with cheese. Bake at 350° for 30 minutes.
Wash mushrooms. Remove and chop stems. Place stems in small bowl with onion or butter, if included in recipe. Cover with plastic wrap. Arrange caps on paper towel lined plate with larger caps to outside. Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice. Microwave at High 1 1/2 to 2 1/2 minutes, until tender. Stir in remaining ingredients. Mound in mushroom caps.
Cook roast in a little water in bottom of roaster until it falls apart. In a saucepan, combine ketchup, meat stock, sugar, vinegar and Worcestershire sauce. Chop up meat and cook together for 2 hours on low flame.
In a saucepan, mix 1 1/2 cups sugar, cornstarch, cinnamon and water. Stir until smooth. Add peaches. Cook and stir for 2 minutes more. Pour into a lightly greased 13 x 9 x 2-inch baking dish. Set aside. In a bowl, combine flour and remaining sugar. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, one tablespoon at a time, until dough clings together. Turn onto a floured surface. Knead gently 6 to 8 times. Roll into a 12 x 8-inch rectangle. Combine butter, brown sugar and pecans. Spread over the dough to within 1/2-inch of the edges. Starting with long sides, roll up jelly roll fashion. Cut into 12 pieces 1-inch each. Place on top of the peach mixture. Bake at 400° for 25 to 30 minutes or until golden brown. Yields 12 servings.
Mix all together and pour into greased pan. Bake at 350° for 25 minutes. Cut into bars and roll in powdered sugar. Use a 9 x 13-inch pan.
Preheat oven to 375°. Grease and flour 10-inch tube pan.
Sift together flour, sugar, cocoa and salt. Gradually add milk and beat until well blended.	Cook over medium heat, stirring constantly until	mixture boils and thickens. Cook one minute; remove from heat; add butter and vanilla. Serve over hot buttered biscuits.
Spread rhubarb in a 9-inch square baking dish. Sprinkle sugar over rhubarb and dot with butter. Combine remaining ingredients and pour over rhubarb. Bake at 325° for 45 to 50 minutes.
Dissolve gelatin in 1 cup boiling water. Cool to room temperature. Slowly add ginger ale. Arrange apple wedges and some pineapple in a 4 1/2-cup mold. Pour in 3/4 cup of the lemon gelatin mixture. Chill until almost firm.
Preheat oven to 350°. Prepare cake mix. Stir in apples. Pour into well-greased and floured 13 x 9-inch pan. Bake 30 minutes or until done. In medium bowl, combine milk, sour cream and lemon juice. Remove cake; spread cream mixture on top. Return to oven. Bake 10 minutes longer. Sprinkle with cinnamon. Cool and refrigerate leftovers.
Preheat oven to 350°. Wash broccoli and chop or break into florets. Place in bottom of pie shell. Sprinkle with cheese. Mix balance of ingredients and pour into broccoli and cheese. Bake in preheated oven about 45 minutes or until custard tests done. Serve in wedges. Makes 8 servings.
Mix butter and sugar thoroughly. Work in flour by hand and chill. Heat oven to 350°. Roll 1/3 to 1/2-inch thick. Cut into squares or oblongs. (I prefer to make into a pie shape and cut it into pie slices.) Place on ungreased baking sheet.* Bake 20 to 25 minutes. (The tops do not brown during baking.) Makes 2 dozen (1 1/2 x 1-inch) cookies.
Melt the butter and add the sugar, cocoa, eggs, vanilla, flour, walnuts and salt. Cook at 350° until a toothpick comes out clean. Sprinkle marshmallows on top. Let stand 5 minutes, then frost.
Mix dry ingredients and then add water and oil. Mix well. It will be sticky. Let rest 10 minutes.
Cream margarine and sugar. Add eggs and vanilla; blend. In separate bowl, mix flour, powdered cocoa, soda and salt. Blend into creamed mixture. (Stir in nuts if desired.)
Combine Jell-O, sugar and water in a small saucepan and bring to a boil. Stir to dissolve Jell-O. Remove from heat and stir in fruit; set aside. Combine milk and cream cheese. Beat until smooth. Stir in Jell-O mixture and add nuts. Pour into a 9-cup mold and chill. Serves 20.
Brown pork (drain and add tomato sauce and onions). Season and cook until meat absorbs the sauce. Fry tortillas and put 1 big tablespoon of meat and one of beans on each tortilla serve with salad.
In mixing bowl, cream butter, oil and sugar. Add eggs, vanilla and sour milk, blend well and add dry ingredients. Stir together. Add zucchini. Mix well. Spoon into greased and floured 9 x 13 inch pan. Sprinkle with chocolate bits and nuts. Bake at 350° for 40 minutes. Does not need frosting.
In a medium saucepan, melt 4 1/2 tablespoons of butter. With whisk, stir in flour until blended. Gradually beat in milk and cream; cook until thick and smooth. Season with salt and pepper; set aside.
Wash and cut up chicken. Sprinkle seasoned salt, pepper, celery, onions and bell peppers over chicken. Add water. Cover and bake in oven for 1 1/2 hours. Set oven at 350°.
Mix milk and pudding together as directed on box. Pour into pie crusts and let thicken in refrigerator. Spread Cool Whip on top of pies. May garnish with chocolate chips if you want too.
Chop onion and brown in pan with oil or butter. Peel potatoes and slice. Cut sausages in pieces. Make a layer of meat, layer of potatoes, layer of corn and part of onions. Build up until you have used all of ingredients. Pour milk over all. Bake at moderate temperature until cooked in covered dish, about 1 hour.
Mix together and pour into 9 x 13-inch pan. Bake at 375° for 20 minutes.
In a large skillet, brown ground beef, onions and bell pepper; drain. Stir in pizza sauce and soup; blend well. Stir in water and pepperoni. Bring to boil; stir in uncooked noodles. Cover; cook over medium heat, 10 to 15 minutes or until pasta is tender, stirring frequently. Uncover; cook an additional 5 to 10 minutes or until sauce is of desired consistency. Remove from heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.
Heat half of orange juice and syrup over low flame. Dissolve cornstarch in remaining orange juice. Simmer 2 to 3 minutes after bringing to full boil. Serve hot or cold over pancakes or waffles. Makes 1 1/2 cups.
Mix all ingredients at one time. Do not use a mixer, use a spoon. Bake at 350° in a flat pan for 30 to 35 minutes.
Cook chicken, onion, carrot and garlic in heated butter in skillet until chicken is lightly browned (about 5 minutes). Combine cornstarch and broth; add lemon juice, peel, salt and rice. Mix and add to skillet. Reduce heat; add broccoli and parsley. Cover and simmer 5 to 10 minutes or until rice is tender. Makes 4 servings containing 367 calories per serving.
Roll each slice or 2 (peeling left on is optional) in crescent roll. Melt butter in dish and coat each side with butter. Mix sugar and orange juice together. Pour over apples. Bake 30 to 35 minutes at 350°.
Whip cream, slice bananas thinly. Drain cherries and chop nuts. Mix all ingredients together and pour into a freezable container. Cover with aluminum foil and freeze. Cut into squares to serve.
Mix beans and soup together. Put onions on top. Bake in oven until onions on top are brown and crispy at 450°.
Melt butter in a large pot. Add chicken and brown well. Add cubes, garlic and celery powder. Next add rice and water. Salt and pepper to taste. Bring to a boil. Cover with lid and turn down on low. Cook for approximately 30 minutes on low. Serve while hot.
Mix all together in electric frying pan except baking soda. Cook 10 minutes at 350°. Add baking soda; mix well.
Grease and flour two 9 x 1 1/2-inch round baking pans; set aside.
Mix all ingredients together. Place in a casserole dish and bake at 350° until it bubbles (approximately 30 minutes).
Scald milk and cream. Combine flour, cornstarch, sugar and salt. Mix together thoroughly. Add to scalded milk and cook until thick and smooth. Stir a small amount of mixture into mixture and cook a few minutes longer. Add vanilla. Top with meringue. (I also make in microwave using 5 minutes on High, then 2 or 3 minutes at a time until done.) (Use one baked pie crust.)
Blend bacon-cheese spread with butter until light and fluffy. Add Worcestershire sauce and mix well. Stir in flour and mix to form a dough. Shape around olives, using about 1 teaspoon of dough for each olive. Place in ungreased baking sheet. Bake in hot oven (400°) for 12 to 15 minutes or until golden brown.
Mix all ingredients (except cheese) well. Sprinkle cheese on top. Microwave 3 minutes. Serve with tortilla chips.
Combine sugar, water and syrup in sm. saucepan, bring to a boil, stirring constantly. Reduce heat and cook to hard ball (252°) stirring occasionally. Combine egg whites and gelatin, beat until mixture forms peaks. Pour hot syrup into egg whites, beating until candy looses gloss and holds shape, add coconut and pecans, if desired. Drop on waxed paper.
Place chips on cookie sheet. Place jalapeno slice in center of each chip. Place a round slice of Monterey Jack cheese on top. Then center a smaller round Cheddar slice on top. Put under broiler until cheese melts.
Mix together sweet potatoes, sugar, salt, eggs, margarine, milk and vanilla. Put in baking dish. Combine brown sugar, pecans, flour and margarine. Crumble over sweet potatoes mixture. Bake at 350° for 35 minutes.
Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done. Take chicken out of broth and pull meat off of bone. Put chicken back in broth with all seasonings and shrimp. Mix cajun gumbo mix as directed. Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.
Mix together and put in casserole dish. Crush Ritz crackers and put on top. Dot with margarine (about 1 stick). Bake at 350° until it bubbles.
Preheat oven to 350°. Remove stems from mushroom caps; dash, chop and cook stems in 1 tablespoon butter until moisture evaporates. Combine the cooked stems with all the remaining ingredients, except the mushroom caps; set aside. Wash the mushroom caps, drain and pat dry. Stuff the caps with filling; arrange on baking dish. Add a little water to bottom of pan to prevent sticking. Bake for 20 minutes at 350° and serve hot.
Fry bacon until crispy. Remove from pan. Fry onions in bacon grease. Mix all remaining ingredients in large casserole dish, adding bacon and onions. Bake for 30 minutes at 350°.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add flour alternately with milk, beating well. Stir in extracts. Bake at 300° for 1 hour and 30 minutes or until cake tests done. Yields 1 (10-inch) tube cake.
Brown ground beef, salt and pepper. Add a touch of Worcestershire. Add onions and continue browning. Add olives and pepper. Boil water while preparing meat, then add noodles and cook for 8 minutes. Add pimento, corn, tomato soup and tomato sauce. Put in casserole dish. Place cheese on top. Bake at 350° for 45 minutes. Serves 4 to 6.
Cream the butter with the brown sugar. Add 1 c. flour and mix well. Press into greased 8 x 8 x 2 in. pan, spreading batter evenly into the corners. Bake in moderate oven at 350°F for 20 min. Meanwhile, beat the eggs until frothy, gradually adding the light brown sugar, and beating until thick. Add pecans and coconut which have been tossed with the remaining flour. Flavor with vanilla and salt. Mix well. Spread over baked crust and bake for 20 min. more in moderate oven until well browned. Sprinkle with confectioners sugar when cool and cut into 1 in. squares.
Prepare cake mix according to instructions on box. Let cool 15 minutes; then poke holes down through cake with utility fork. Mix milk, sugar and half of coconut in a saucepan. Bring to a boil, reduce heat and simmer 1 minute. Spoon over cake; let cool completely. Mix Cool Whip and half of the remaining coconut together and spread over cake. Top with remaining coconut; keep refrigerated.
Saute onions in butter. Add broccoli and stir. Add soup, cooked rice and cheese, salt and pepper to taste. Bake uncovered in oven 30 minutes at 350°.
Heat marshmallows and milk together on low heat, stirring constantly. Beat well. Stir in cream cheese until melted. Add cottage cheese and pineapple; fold in cherry halves and mandarin oranges, then fold in Cool Whip and pecans. Refrigerate overnight.
Fill with water (about 6 cups), until it looks like soup. Can be done in crock-pot all day at high setting or in pot on stove at medium heat for 3 hours. Cut up beef into bite-size pieces at end. Add water at end to bring to proper "soup consistency."
Mix all ingredients except onion soup and chicken. Place in a greased 8 x 13-inch pan. Sprinkle 1/2 package of onion soup over rice. Place chicken on top and cover with remaining soup mix. Cover with foil and bake at 325° for 1 1/2 hours. Do not add salt or any other liquids.
Mix all ingredients. Refrigerate for 1 hour or more. Roll out on floured board and cut into favorite shapes or roll in hand to the size of a walnut. Then roll in white sugar and press down with glass. Bake at 350° for 8 minutes. May frost when cooled. Makes 8 dozen soft cookies.
Mix last 2 ingredients together in a large shallow bowl or plate. Cream together 1 1/2 cups sugar and margarine. Add eggs and blend well. In a separate bowl mix flour, cream of tartar, baking soda and salt together. Add to creamed mixture and mix well. Shape dough in 1-inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes at 350°. Makes about 5 dozen cookies.
Fry bacon and remove from drippings. Saute onion in drippings. Add remaining ingredients. Cover and simmer on top of stove for 40 minutes.
Cut bacon into 1/2-inch dices; set aside. Peel onion and cut into slices (thin). Cut peeled potatoes into 1/2-inch dices. Cook bacon over moderate heat until golden brown and bacon is crisp. Add potatoes and water; bring to boil. Reduce heat, cover and simmer for about 10 minutes. Add cream-style corn (undrained) to potato mixture. Stir in milk, butter, salt, sugar and pepper. Cover pan; simmer 5 minutes or until hot. When ready to serve, sprinkle chowder with parsley. Eat with cheese biscuits. Serves 8.
Whisk all ingredients together or place in blender until completely mixed. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes. The center will be soft after baking but will set up when cooled. Refrigerate. Yield: 8 servings.
Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven; saute green pepper and onion until peppers are crisp-tender. Stir in the chicken, mushrooms, pimento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture; toss. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 50 to 60 minutes or until hot and bubbly. Sprinkle with cheese; bake 10 minutes longer or until the cheese is melted. Yields 10 to 12 servings.
Grease three 8-inch cake pans. Set oven to 375°. Cream the butter and sugar well; add egg yolks. Sift flour, baking powder and salt together. Add alternately with milk, then add vanilla. Beat egg whites until stiff; fold into mixture. Bake at 375° for 20 to 25 minutes.
Make out ground beef patties. Put in frying pan and cover. Cook on low-medium heat. Slice onion. Put on top of patties and simmer. Make gravy according to package directions. When patties are done, pour gravy over top and let set for 5 minutes.
Arrange chipped beef on bottom of baking dish. Wrap 1/2 strip of bacon around each chicken piece. Place chicken on top of chipped beef.
Cut butter into flour, sugar and baking powder. Add yolks and sweet cream. Shape into ball and chill overnight. Roll out about 1/4-inch thick. Cut with cutter or shape into rounds or squares. Place fruit filling in center. Bake at 350° for 15 minutes or until lightly browned.
Mix all ingredients and roll into small balls. Freeze on cookie sheet. Place on tomato slice. Bake 20 minutes at 350°.
Bake cake mix according to directions in 9 x 13-inch pan. While still warm, poke holes in cake and pour on caramel topping and Eagle Brand condensed milk. Chill. Spread with Cool Whip and top with broken candy bars and/or chopped pecans. Keep refrigerated.
Combine flour, baking powder and salt. Cut in oleo, add milk and 3/4 cup cheese. Stir.
Cream together sugar and Crisco. Add egg. Crumble in yeast and salt. Make dough with water and flour. Place in refrigerator. Let rise 1 hour before baking. Makes about 2 dozen.
Beat first 3 ingredients together in blender or large mixing bowl. Add ginger ale, blending slowly. Serve cold. Serves 20 (1/2 cups).
Combine all ingredients; bring to a boil. Lower heat; simmer until vegetables are tender, about 20 minutes. Good served with corn bread!
Mix first 4 ingredients. Pour into 9-inch deep dish pie shell. Sprinkle with nutmeg. Bake in preheated 350° oven for 40 minutes.
In large roasting pan or stock pot, put water, chicken, salt and pepper. Cook about one hour on low heat until chicken is done. Remove chicken and dice. Add back to water stock chicken, chopped onion, carrots, celery and bouillon cubes. Cook about 1 1/2 hours. Add noodles to desired thickness, and Swanson chicken soup. Cook until done 30 to 45 minutes on low heat.