HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil rice and soup in 4 1/2 cups water for 7 minutes. Add remaining ingredients. Bake at 350° for 30 minutes.
Cream together eggs, oil, sugar, and vanilla; stir in zucchini. Add drained and crushed pineapple. Next add flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut and walnuts. Blend. Pour into 2 greased and sugared bread pans or one 9 x 12 cake pan. Bake 350° for 1 hour or until tested done with toothpick inserted in middle and coming out clean. Cool 10 minutes before removing loaf and placing on rack to cool. Ice if desired.
Peel carrots and cut into serving size pieces. Cook carrots in boiling, salted water until just tender. Drain. While carrots are cooking, whip butter and honey together until light and fluffy. Add orange rind, nutmeg and vanilla. Spoon glaze over carrots and toss well.
Arrange chicken in a greased 14 x 10 x 2-inch baking dish or 2 (8 x 10-inch) dishes. Combine soups, milk, salt, pepper and onion; mix well. Spoon over chicken and cheese. Sprinkle stuffing mix over all. Drizzle with melted oleo. Bake at 350° for 1 hour. Serves 12.
Combine yeast with 1 cup water. Combine sugar with 1 cup warm water. Mix the two together and add eggs and butter. Mix flour and salt into the mixture. Refrigerate overnight. Pinch off small ball size and work in hand, then place in pan. Let rise. Bake at 350° until brown. These will keep in refrigerator for a week.
Combine and mix well all ingredients, except dressing and butter. Put in casserole. Top with the dressing and 1/2 cup melted butter. Bake for 45 minutes at 350°. Can be frozen without dressing. Thaw completely, then put on dressing mixture and bake.
Beat egg whites, sugar, Sweet 'N Low and vanilla together. Add dry ingredients, zucchini and raisins. Bake in Bundt pan at 350° for 25 to 30 minutes. Contains 164 calories per 1/6 of cake. No fat!
Melt first four ingredients in pan on stove and boil for 2 minutes, stirring constantly. Remove from heat and add 3 cups raw oats (may add more if liquidy). Add 1/2 cup peanut butter. Mix well. Drop by spoon on waxed paper. Cool. Makes 3 dozen.
Mix juice from pineapple, tropical fruit and fruit cocktail with pudding and Tang. Reserve bananas until just before serving time. Pour mixture over other ingredients and chill.
Cook pasta according to directions on package. Drain. While pasta is cooking, heat oleo in large skillet over medium, low heat. Stir in vodka and red pepper. Heat gently 3 to 4 minutes. Add tomatoes and salt. Increase heat; cook until thick, about 10 minutes. Stir in cream and cheese. Serve over cooked pasta.
Toss macaroni, cheese, celery, green pepper, onion, and shrimp. Blend mayo, sour cream and salt. Toss with macaroni mixture. Chill. Top with green pepper rings if desired.
Mix all ingredients in a large bowl, then put into a 13 x 9 x 2-inch casserole. Refrigerate overnight. Take from refrigerator 1 1/2 hours before baking. Bake at 325° for 1 1/2 hours, uncovered.
Cut up tomatoes, peppers and onions. Simmer all together on low for 1 hour. Add brown sugar and spices. Simmer for 1/2 hour until it gets thick. This burns very easily. Put in jars and seal. Very good. This is very good on a beef roast or a venison roast, too.
Partially bake pie shells at 400° for 6 minutes on preheated cookie sheet. Remove. Reduce oven to 350°. Meanwhile, prepare filling. In 10-inch skillet over medium heat in hot butter, cook onion and pepper with garlic until tender. In medium bowl with electric mixer at high speed, beat milk, soup, eggs and flour until well mixed. Stir in onion mixture and pimentos. Distribute broccoli and cheese evenly into the two baked pie crusts. Carefully pour filling over broccoli and cheese. Bake pies on cookie sheet 50 minutes at 350° or until knife inserted in center comes out clean. Cool 10 to 15 minutes on wire rack. Makes 2 pies or 24 servings when cut into small cubes.
Spread flour onto countertop. Take rolling pin and roll out noodles. Cut in desired size and shape.
Rinse mushrooms and pat dry; remove stems. Place caps on a greased baking sheet. Combine remaining ingredients except olives; mix until well blended. Spoon mixture into mushroom caps; top each with an olive slice. Bake at 325° for 20 minutes.
Combine corn meal, milk, egg whites, baking soda, oil and corn in a bowl. Brown ground beef in skillet; put in colander and run hot water over meat to remove excess fat. In a 10 1/2-inch nonstick skillet or 9 x 13-inch baking dish, sprinkle 1 tablespoon of corn meal over bottom. Pour 1/2 of corn meal mixture into pan. Sprinkle evenly with browned beef. Top with chopped onion, then shredded Cheddar cheese. Pour other 1/2 of corn meal mixture over cheese. Top with jalapenos. Bake at 350° for 50 minutes or until golden brown.
Cut broccoli and cauliflower into bite size pieces. Steam until tender, drain. Place vegetables in an 8 1/2 x 11-inch baking dish. Scald 1 1/2 cups milk in saucepan. Add pepper and 2 tablespoons butter. Pour remaining 1/2 cup milk into a jar; add flour. Cover and shake until smooth. Pour flour mixture into hot milk, stirring constantly. Cook over low heat until mixture thickens. Add cheese; mix well. Pour sauce over vegetables; top with bread crumbs and wheat germ. Dot with remaining butter and paprika. Bake 30 minutes at 350°. Serves 6 to 8.
Layer chips, lettuce, onion, tomatoes, chili beans and cheese. Pour dressing over and serve.
Cream shortening. Sift in sifted flour, sugar, instant coffee, salt, cream of tartar and soda. Add water and vanilla. Mix until flour is dampened. Beat one minute more. Pour into loaf pan lined and floured. Bake at 325° for 65 to 70 minutes, even 1 1/2 hours won't hurt. Sprinkle with confectionary sugar. Cool for 10 minutes, then refrigerate.
Mix together, cook until thick. Add butter and vanilla when thick. Pour into precooked pie shell.
Cook onion with hamburger. Melt chili brick with meat mixture. Add in beans and tomatoes. Salt and pepper if you want. Simmer about 1 hour; stir occasionally.
Mix flour, salt, pepper and paprika. Coat chicken. Melt butter in shallow pan and lay chicken in pan, skin side down. Bake at 400° for 1 hour. Remove chicken from pan and make gravy by adding mushroom soup and chicken soup.
Mix first four ingredients in separate bowl. Mix water with eggs. Combine gradually. Makes two (9-inch) double crusts and one (9-inch) shell.
Mix ingredients in large bowl. Bake 1 hour in 2 greased loaf pans at 325°. Cool in pan 1 hour, then add glaze.
Mix together in casserole. Bake at 350° for 1 hour or until set.
Place dry ingredients in a plastic bag or mix in pie plate. Coat pork chops with dry ingredients. Brown coated pork chops in 2 Tbsp. of oil in a skillet.	Place one chop at a time in the crockpot and put a small scoop of soup on each chop. (Roasted garlic cream of soup works well also.) Put some water (1 can) and any remaining soup in pan with drippings. Mix and then pour over the chops in the crock pot. Cook on low for 6-8 hours/or on high 3-4 hours.	Serve over rice.
Stew meat until tender with onion and seasoned to taste. Leave 1/4 cup broth in pan. Add to meat all of the mushroom soups. Heat until boiling. Turn off heat and fold in sour cream. Serve immediately over cooked noodles.
Put all ingredients in a mixing bowl and beat for 10 minutes with electric beater on high speed. Pour batter into an ungreased tube pan. Do not preheat oven. Put in cold oven. Bake in a 350° oven for 1 hour and 20 minutes.
Combine ingredients in large skillet. Cover; cook over medium heat for about 10 minutes. Yields 6 portions.
Melt caramels and 1/3 cup milk; keep warm. Grease and flour a 9 x 13-inch pan. Mix cake mix with 1/3 cup evaporated milk and margarine. Mix well.
In a heavy skillet, heat oil over low-medium heat. Add garlic and anchovies. Cook a few minutes; add tomato paste. Cook a few more minutes. Add parsley and red pepper, stirring with a fork to blend. Add clam juice from bottles and juice reserved from canned clams. Stir again to blend. Bring to a boil; reduce heat to simmer. Cook slow for 15 minutes. Add clams. Heat and serve over pasta.
Grind dates and nuts through food grinder. Beat egg whites until stiff; add sugar. Add vanilla and red cake coloring. Roll into balls. Roll balls in meringue; bake at 250° for 30 minutes.
Brown meat in 1/4 cup water. Add onion, bell pepper and celery. Simmer until onions are clear. Set aside.
Mix and sift dry ingredients; add egg, milk and melted fat. Bake in shallow greased pan in moderate oven, 350°, for 20 minutes. If buttermilk is used, use only 2 teaspoon baking powder and 1 teaspoon soda. Drizzle caramel icing over cake.
Heat pineapple enough to dissolve Jell-O. Allow to cool. Add rest. Put in 8 x 10-inch pan.
Place 3 bags of Lipton family-size tea bags in top of coffee maker. Pour 12 cups water in back of coffee maker and turn on to brew into bottom decanter. When ready (about 5 minutes), measure 2 cups sugar (if desired) to it and stir in a 1-gallon container. Add the additional amount of water and serve.
Beat eggs until frothy; add sugar, Karo and milk. Cook slowly over low heat and stir constantly until it boils up once. Cool completely. Add condensed milk (whipped) or whipping cream (whipped) and vanilla.
Mix and heat equal amounts of jelly and mustard. Add hot dogs, cut into 2-inch pieces. Heat thoroughly. The longer they stay in the sauce, the better. These do well in a crock-pot. Serve with toothpicks.
Brown the beef; drain. In a large skillet, combine all ingredients; salt to taste. If too tangy, add sugar to your taste. Add finely crumbled bread crumbs, enough to thicken as desired. Simmer 1 to 1 1/2 hours on low heat, but stir often.
Heat milk or cream in a small saucepan. Thoroughly mix the mustard and flour into melted fat and stir heated milk or cream into mixture. Cook until thickened; remove from heat and add remaining ingredients except bread crumbs. Mix well and spoon mixture into clam shells. Top with buttered bread crumbs. Bake at 350° until heated through or place 4 to 5 inches below broiler unit until lightly browned.
Cream margarine. Add sugar gradually. Add eggs. Beat in one at a time. Add sour cream and vanilla. Sift together and add to the mixture flour, salt and baking powder. Mix in small bowl pecans, granulated sugar and cinnamon. Grease and flour Bundt pan. Sprinkle 1/2 of nut mixture in bottom of pan. Spoon 1/2 batter over nuts. Sprinkle rest of nuts over batter. Cover with remaining batter. Bake at 350° for 1 hour and 5 or 10 minutes until done. This cake is delicious!
Melt morsels over low heat, stirring gently. Drop by teaspoon on wax paper. Good for Christmas parties.
Heat oven to 350°. Cream shortening, sugar, eggs, pumpkin and water. Blend all dry ingredients. Add nuts and raisins. Bake in 2 (9 x 5 x 3-inch) greased pans for 65 to 70 minutes.
Mix water and sorghum, sprinkle yeast on water and let stand 5 minutes, Add salt, lard and wheat flour. Stir well, add white flour, stirring constantly. Knead well until dough is smooth, firm and elastic. Put in a grease bowl and cover with a cloth. Allow to rise in a warm place for 1 hour. Punch down and let rise 15 minutes. Grease four, 2 pound bread pans. Let rise 1 hour. Bake at 375 degrees for 45 minutes. Brush with butter.
Mix together butter and sugar. Add remaining ingredients in order. Bake on a large cookie sheet at 350° for 18 to 20 minutes (ovens may vary). Watch closely until you can touch the top and finger will not stick. Do not overbake! Makes 36 (2-inch) squares.
Cook squash, carrots and onions to tender; drain. Add soup and sour cream. Mix with vegetables. Mix stuffing mix and butter. Put 1/2 of stuffing on bottom of pan; add the vegetables and then top with other half of stuffing. Bake at 350° for about 30 minutes.
Preheat oven to 350°. Grease and flour 2 round 8 or 9 x 1 1/2-inch pans. Drain peaches, reserving syrup. Add enough water to reserved syrup to measure 1 1/2 cups. Prepare cake mix as directed on package, except substitute syrup mixture for the water. Pour batter into pans. Bake and cool as directed on cake mix. Cut peaches into bite size. Mix yogurt and whipped topping. Fold in peaches. Fill layers.
Remove stems of mushrooms and chop. Combine stems, cheese, butter and onion. Fill mushroom caps. Place on rack of broiler pan. Broil 2 to 3 minutes or until top of filling is slightly crusty. Serve hot.
Saute hamburger, celery, onions and carrots; add soups, water, soy sauce and rice. Bake in covered casserole at 350° for 1 hour. Uncover and sprinkle with grated cheese. Bake until cheese melts.
Heat deep fryer or oil. Punch a hole in the center of each biscuit, then you are ready to drop 2 or 3 at a time into the grease. Let cook until golden brown, then turn and cook other side until golden brown. When all are cooked, you can top with icing or cream cheese. Makes 40 small doughnuts.
Fry beef and onions in pan. Drain off fat. Chop tomatoes. Add tomatoes, kidney beans, chili powder, macaroni and liquids to beef mixture. Simmer, covered, about 20 minutes, until macaroni is tender, stirring occasionally to keep from sticking. Thin with a little water during cooking, if necessary. Makes 4 servings.
Bake number of potatoes needed. For each potato, cut off top and scoop out potato, leaving a shell. Mash and add the ingredients. Bake about 15 minutes, until cheese is melted.
Mix strawberry Jell-O according to directions on box. Add pineapple, marshmallows and cottage cheese; mix well. Blend in Cool Whip and pecan bits. Chill overnight.
Mix ground chuck or ground beef, eggs, bread, garlic, oats, onions, pepper, salt and seasoned salt. Mix thoroughly. Shape into meatballs. Place meatballs into boiling water for about 5 minutes; drain.
Beat eggs well, beating in sugar gradually; stir in milk. Sift flour, baking powder, salt and cinnamon together; stir into egg mixture. Add butter and vanilla; mix well. Turn dough onto floured board; knead lightly. Pat dough to thin rectangle; cut into 3 x 1 1/2-inch strips. Cut slits. Let twists rest for about 5 minutes; fry twists (4 or 5 at a time) in a deep hot fat until golden. Drain on paper towels; roll in mixture of cinnamon and sugar. Yield: 3 dozen twists.
Cover starter, milk and 1 cup flour.	Let stand for 4 to 8 hours. Add rest of flour and seasonings. Mix all together; turn out onto floured board. Knead lightly 8 to 10 times.	Roll or pat out dough to about 1/2 to 3/4-inch thickness; cut out biscuits. Dip each biscuit in salad oil; place in pan and let stand for 30 minutes. Bake in a 375° oven for 30 minutes.
Wash romaine lettuce, pat dry with paper towels and tear into bite size pieces. Place in a large bowl with cucumber, mint, cheeses, olives and tomato. In small bowl, mix olive oil, lemon juice, garlic and pepper; whisk together until well blended. Pour dressing over salad, toss well and serve.
Mix Cool Whip and cottage cheese. Drain pineapple and add to mixture, then add to powdered jello. Mix and chill.
Use large pot or skillet. Press your hamburger lightly on bottom of pot. Salt and pepper. Put 1 layer of potatoes on top of hamburger, 1 layer of green beans on top of potatoes, 1 layer of potatoes on top of green beans, 1 layer of carrots on top of potatoes and then add the last layer of potatoes. Slice 1 onion on top; salt and pepper. Pour tomato soup on top and then 1 can of water. Simmer for 1 hour. Enjoy.
Mix and store in airtight container. Use 3 to 4 heaping teaspoonfuls mix per cup of hot water or milk.
Mix ingredients well, except the wheat flour. Add whole wheat flour. Knead by hand or dough hooks until dough handles easily. Let rise until double. Divide into 4 parts. Roll each section out. Spread with margarine, sprinkle with brown sugar, raisins, cinnamon and nuts. Roll into log shape, slice approximately 1 1/2 inches. Place in baking pan. Let rise until double. Bake 25 minutes at 375°. Frost when cooled (powdered sugar and lemon juice).
Combine all ingredients. Mix well. Bake in preheated oven at 350° for 35 to 45 minutes.
Mix all ingredients thoroughly and cover and refrigerate at least 1 hour before serving. Serve with tortilla chips or as a condiment. Yields about 2 1/2 cups.
Mix dry ingredients. Cut in shortening; add water, egg and vinegar. Stir until mixed. A very pliable dough. Makes 4 crusts.
Melt margarine in electric skillet. Place chicken in skillet and pour Pepsi and ketchup over chicken. Cook at 200° for 2 hours. Serves 4.
Measure into sifter the first 4 ingredients. Measure into a bowl the shortening. Measure into cup the milk and vanilla. Have 2 unbeaten eggs ready. Blend all together. Bake in moderate oven at 350° to 375° for 25 to 30 minutes. Makes a good birthday cake.
Cook rice in water and salt until tender. Drain and rinse. Combine next 7 ingredients in salad bowl and whisk for dressing. Add vegetables and rice. Toss and serve. This keeps well for several days in refrigerator. Serves 4 (3/4 cup) servings, 130 calories per serving, 4 gm fat, 0 chol and 43 mg sodium.
Heat olive oil in small skillet. Add garlic and remove from heat. Combine bread crumbs, cheese, salt and pepper. Brush chicken with oil mixture. Dip pieces into crumb mixture. Place on baking pan. Bake at 350° about 1 hour.
Boil sugar, syrup, water, butter and vanilla until light brown or crack stage (300° or 290°). Remove from fire and add soda. Stir and pour over peanuts that have been spread on cookie sheet. Let cool then break.
Brown sausage; drain and cut into 1-inch chunks. Combine cold water with cornstarch. Mix with salt, vinegar and syrup. Heat over medium heat until thick. Add all other ingredients and heat for 5 minutes before serving. Keep warm in chafing dish.
Mix ingredients. Bake in a tube pan at 325° until cake is done. Test with toothpick. If it comes out clean, cake is done.
Core cabbage and place in enough boiling water to cover. Cut off cabbage leaves as they become soft. Trim off vein of each cabbage leaf. Set aside.
Melt chocolate in double boiler. Cream butter and sugar. Add egg; blend well. Stir in vanilla and melted chocolate; beat until combined. Add in flour, soda and salt; mix. Stir in cherries and nuts. Drop by teaspoon on cookie sheet. Bake 13 to 15 minutes or until set at 350°. Makes 5 dozen cookies.
Place fillets in shallow baking dish. Pat with paper towel. Spread mayonnaise on fillets. Sprinkle on bread crumbs and tarragon. Drizzle with butter. Bake 30 minutes at 375°. Serve with lemon and tartar sauce.
Slice onion, pepper and celery julienne-style and saute in margarine 4 to 5 minutes. Add remaining ingredients and simmer 1 hour.
Put egg whites in extra large mixing bowl. Add cream of tartar, salt, vanilla and almond extract. Whip by hand or with electric mixer until foamy. Add 1 cup sugar, 2 tablespoons at a time, whipping between each addition. Whip until peaks stand up very stiff. Then sift 1 cup sugar and flour together three times. Sift small amount of flour and sugar over egg mixture and fold in with spatula until all flour mixture is added. Pour into tube pan. Bake in 400° oven for 45 minutes.
Mix melted margarine and sugar; cream well. Beat in eggs. Add flour and mix well. Then add nuts. Pour into greased pan. Bake at 350° for 30 minutes. Let cool and cut into squares.
Preheat oven to 350 degrees. Mix together flour, sugar and margarine. Pour into a greased 9 X 11 pan. Pour peaches on top, including juice. Bake until crust rises to the top and turns golden brown. Remove from oven and top with vanilla ice cream and serve.
Brown meat in skillet. Boil everything except frozen vegetables 30 minutes. Add vegetables and simmer another 30 minutes. Season to taste.
Place vegetables (uncooked) on bottom of casserole dish. Pound chicken to 1/4-inch thickness and place on top of vegetables. Mix mayonnaise, soup and cheese. Spread on top of chicken. Sprinkle with Italian bread crumbs. Bake 1 hour at 375°.
Dissolve jello in boiling water. Chill until consistency of unbeaten egg whites. Chop cranberries, unpeeled and seeded oranges and unpeeled and cored apples. Combine with the undrained pineapple and sugar. Mix well. Fold fruit mixture with jello. Add chopped pecans. Pour into a lightly oiled 10 cup ring mold. Chill overnight.
In large bowl, combine soup, sour cream and hot pepper sauce. Add potatoes and onions; toss to coat well. In 2-quart oblong baking dish or 2-quart casserole, spoon potato mixture in even layer. Sprinkle with cheese. Bake at 375° for 50 minutes, or until potatoes are fork-tender. Garnish with chives.
Mix the flour, shortening, salt and sugar. Dissolve the yeast in 1 cup of lukewarm milk. Add 1 teaspoon sugar and 1 teaspoon flour. Let sit until the ingredients start foaming. Pour this into the flour mixture with 2 eggs. Mix well. Work into a large ball. Place in a large greased bowl. Set in refrigerator until it is raised (or overnight). Divide dough into 5 portions. Roll each piece like a pie crust and cut into pie slice pieces. Roll each piece, starting with wide end. Use soft butter to butter each butterhorn. Let raise. Bake at 350° until brown. Cool horns, then spread with powdered sugar frosting.
Combine apples and sugar. Let stand 15 minutes. Add remaining ingredients; mix well. Bake in a 9-inch pan for 30 minutes. Serve with Cool Whip or frost with powdered sugar frosting.
Put water, vinegar, sugar, pickling spices and onion in pot to warm. Put meat in a bowl and pour marinade over meat. Cover and refrigerate for 3 to 4 days, turning meat once a day. Remove meat from marinade. Pat dry with paper towel. Brown meat on all sides in a little oil or shortening. Add marinade, simmer for 2 hours. Add gingersnaps. Cook another hour, strain gravy. Sometimes it is necessary to thicken gravy a little more. Meat is ready to slice.
Heat oil. Add celery and onion. Stir-fry for 2 minutes. Add peas and carrots. Continue to stir-fry, stirring constantly until vegetables are tender-crisp, about 4 minutes. Add rice. Sprinkle with seasonings. Stir-fry until rice is heated and flavors are blended, about 2 minutes.
Rinse broccoli under water to thaw and separate; pat dry. Line bottom of 8 x 8 x 2-inch microwave-safe baking dish with bread. Top with chicken, ham and broccoli. Stir onion powder into soup; pour over all. Sprinkle with cheese. Cover. Chill overnight, if desired.
Slice tomatoes into 1/4-inch thick slices. Dredge slices in cornmeal. Fry tomatoes in hot oil in a skillet until browned; turning once. Drain well on paper towels. Sprinkle slices with salt, pepper and sugar. Serve hot.
Spread refried beans in bottom of casserole. Mix sour cream, mayonnaise and taco seasoning. Spread on top of beans. Layer on green onions and then tomatoes, topping off with the grated cheese. Chill. Serve with tortilla chips. This may be doubled for a large group.
Mix flour and Crisco together like for pie crust. Set aside. Cook dates and raisins in the water, for 20 minutes. Cool, then add nutmeats. Set aside. Beat eggs very well and add whiskey. Add to crust-like mix then add all dry ingredients and cooled raisin, date nut mix. Mix well. Drop by tablespoon onto greased cookie sheets. Bake at 350° till slightly brown; about 20 minutes. Frost with glaze.
When cream cheese is soft, whip in milk, vanilla and juice until soft and fluffy. Pour into graham cracker crust. Top with Cool Whip. Place in refrigerator or freezer. You may add a few drops of green coloring.
Cut up onions and peppers. Add to coleslaw. Crush noodles and add to coleslaw. Add all other ingredients and let set for 1 to 2 hours before serving. Do not make way ahead or it will become soggy.
Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside. Cut chicken in small strips or chunks. In wok, stir-fry chicken in hot oil for 2 minutes. Add vegetables; stir-fry 4 minutes. Add soy sauce mixture; cook and stir until slightly thickened. Serve over rice.
In bowl, combine 1/3 cup soup with ground beef, crumbs, egg, salt and pepper. Shape into oval patties.	In frying pan brown patties. Drain off fat and remove patties. Keep warm. Gradually blend flour into remaining soup, mixing until smooth. Add remaining ingredients, blending well. Add to frying pan. Heat to boiling, stirring to loosen brown bits. Cover; cook 5 minutes, stirring occasionally. Add patties to gravy and simmer an additional 15 minutes.