HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil lasagna noodles. Chop onions and saute in margarine. Layer margarine-onion mixture, noodles and potatoes in a 9 x 13-inch glass pan or large glass lasagna pan. Bake at 325°, covered, for 1 hour. Let set 10 minutes before serving. Serves a crowd.
Melt oleo. Mix the rest. Bake in unbaked pie shell at 300° for about 1 hour; do not overbake.
Brown ground beef in a skillet and drain well. Slice cabbage; place on ground beef and cover. Cook on low heat until cabbage is tender. Cut Velveeta in small chunks over cabbage; add sour cream. Cook until cheese melts. Pour into a casserole dish. Top with buttered bread crumbs. Bake at 375° for approximately 20 minutes, or until cheese bubbles.
Sift together flour, baking powder and salt. Add cornmeal, beaten egg and milk. Stir until stiff. Add melted margarine and beat until light and mixed. Bake in greased iron frying pan at 425° for about 25 minutes.
Cook sausage or ground meat, bell pepper and onion. Add remaining ingredients. Put in casserole dish and sprinkle with Parmesan cheese. Cover and bake for 25 minutes at 350°. This can be doubled for 4 to 6 people.
Combine all ingredients in blender to form a paste. Serve over hot pasta (angel hair) or chicken. Freezes well.
Cut chicken into 1-inch cubes. Combine lemon juice, oil, garlic, oregano and salt. Mix well. Add chicken pieces and coat. Cover and refrigerate overnight.
Lightly grease 8 x 12 x 2-inch baking pan. Pour pineapple in baking pan. In a medium bowl, mix apples, 1/4 cup sugar and lemon juice and layer on top of pineapple. Sprinkle fruit layers with dry cake mix. Top with melted butter, 1/4 cup sugar and pecans. Bake for 20 minutes at 350°, then cut with knife into serving portions to allow juice to rise to top. Bake 30 minutes longer. Serve warm or cold. Serves 12.
Cream butter and sugar until light. Add water and well beaten eggs. Add flour and other dry ingredients. Mix well and add all remaining ingredients, except fruits and nuts. Cut all fruits and nuts in small pieces, except almonds (add those whole). Bake in 3 layers.
Place crackers in large bowl. Pour oil over. Add all dry ingredients and toss. Let sit 24 hours before serving. Can be frozen.
Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups. Place filling covered cookie in bake cups, filling side up. Set aside. In medium bowl, beat cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into baking cups. Crush remaining cookies and sprinkle over cream cheese mixture. Bake at 325° for about 25 minutes or until set. Cool. In a small pan, melt chocolate pieces with shortening. Drizzle over baked cheesecakes. Cover and chill.
Melt margarine and let cool. If the margarine is hot it will not work. Add to margarine the sugars. Mix well. Beat in eggs, salt and flour. Add vanilla. Mix well. Add nuts last. Grease and flour a 9 x 13-inch pan. Pour in batter. Bake at 325° for 30 to 35 minutes. Let cool a few minutes and cut into small squares. You can dust with powdered sugar. They will be a little soft when you take them out of the oven. This is a quick treat and I mix with a spoon.
Preheat oven to 425°. Combine flour, sugar and pepper. Cut butter into pieces and work into flour mixture until coarse and crumbly. Stir in cheese and milk just until dough comes together. Turn onto floured surface. Knead and pat down to a 1/2-inch thickness. Cut biscuits and bake on greased baking sheet for 12 to 15 minutes.
Heat until boiling on low to medium heat. Boil for 1 minute, stirring constantly, being careful not to scorch. Serve with sliced apples, bananas, ice cream, etc.
Melt margarine and mix with brown sugar. Add eggs, one at a time, and beat; add vanilla. Add flour gradually, mixing well (batter is stiff). Add chocolate chips and nuts. Bake for 25 to 30 minutes in a 9 x 13-inch pan. Cool and cut.
Prepare cake mix as directed on box. Bake in a 9 x 13-inch cake pan. Cool 15 minutes. Then poke holes down through cake with large fork. Meanwhile, combine milk, sugar and 1 cup coconut in saucepan and bring to boil. Reduce heat and simmer 1 minute. Carefully spoon over warm cake, pushing coconut into holes. Allow liquid to soak in holes. Cool completely.
Cream butter; add sugar until fluffy. Beat in eggs one at a time. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup flour. Sift remaining dry ingredients, alternately fold them into creamed mix with buttermilk. Fold in fruit-nut mixture. Spoon into well-greased, floured 10-inch tube pan. Bake in slow oven (300°) for 2 1/2 hours. Remove from oven; pour on syrup (grated orange and lemon peel, orange and lemon juice and powdered sugar). Cool on rack. Then remove from pan. Wrap in tinfoil and refrigerate for at least 1 day before serving. Freezes well.
Combine ground beef and onion in a skillet; cook until meat is browned, stirring to crumble. Drain. Stir in tomatoes and next 4 ingredients. Cook over medium heat, stirring occasionally, about 20 minutes. Serve over spaghetti and sprinkle with cheese.
Grease pie plate. Mix ingredients in blender 30 seconds (except reserved coconut). Pour in pie plate. Sprinkle reserved coconut on top. Bake in 350° oven for 40 minutes. Leave in oven for 10 more minutes.
Mix all ingredients except drippings. Put drippings in bottom of 9 x 13-inch pan. Pour mixture over top of drippings. Cook at 400° for 30 to 35 minutes or until golden. Serve with gravy over top of slices.
Mix flour, baking soda and salt together. Add milk and oil. Spoon drop into boiling stew. Cook for 15 minutes, turning dumplings often.
Cut stem ends from sprouts and remove outer yellow leaves. Cut an X in bottom of each sprout. Rinse in cold water, drain and pat dry. Over low heat, melt 2 1/2 tablespoons butter with oil in a large, heavy pot. Add garlic; cook for 2 1/2 to 3 minutes, or just until garlic starts to change color.
Combine crumbs and 6 tablespoons melted butter. Press into 13 x 9-inch pan. Combine 1/2 cup butter, sugar, vanilla and eggs. Beat until fluffy. Spread over graham cracker layer. Slice bananas lengthwise. Put on top of other layer. Spoon crushed pineapple over bananas. Spread whipped cream on top of bananas. Sprinkle with nuts and cherries. Chill 6 hours. Excellent!
Beat eggs in large bowl. Add sugar and pudding. Beat thoroughly. Stir in rest of ingredients. Pour in can and add to the fill line of can. Freeze according to instructions on freezer. Any flavor of pudding may be used.
Mix all ingredients except 7-Up. When ready to serve, add 7-Up. If desired, add vodka to taste.
In bowl, mix well the sour cream, brown sugar, shortening, eggs and vanilla. Add flour, salt and soda. Mix well, then add nuts (about 1 cup chopped pecans). Drop 1 teaspoonful per cookie on cookie sheet. Bake in 350° oven for 8 to 10 minutes.
Blend sugar, oil and eggs well; add remaining ingredients. Spread into greased and floured loaf pan. Bake at 350° for 1 hour.
Cream sugar and butter; add syrup, vanilla and salt. Beat well. Add pecans. Pour into pie shell. Bake at 350 for 1 hour and 10 minutes, or until pie is firm.
Brown sausage in skillet and drain. Mix with other ingredients and pour into casserole dish. Bake at 350° for 40 to 45 minutes.
Beat oleo until fluffy; add 1 cup sugar and beat with lemon peel. Blend in flour, salt and baking powder alternately with milk. Add nuts. Pour into 9 x 5-inch loaf pan, greased and bake about 1 hour at 350°. Remove from oven and poke holes over all with fork. Mix juice of 1 lemon and 1/4 cup sugar until dissolved. Pour over hot loaf and cool.
Put dry ingredients into a large mixing bowl. Quickly add all remaining liquid ingredients in order. Mix until dry ingredients are moistened. Pour in 2 to 3 greased and floured pans. Bake at 350° for 1 hour. Cool. Use metal pans.
Reserve 1 cup of dry cake mix. In a large bowl combine remaining cake mix, 1 egg and oil (will be crumbly). Press mixture into a 13 x 9 x 2-inch pan evenly on bottom and 3/4 up sides of pan. In the same bowl blend the softened cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat for 1 minute at medium speed. At low speed, add milk and flavorings. Mix until smooth. Pour into crust. Bake for 45 to 55 minutes in a 300° oven until center is firm. When cool, top with pie filling. Chill before serving!
Mix dry pudding mix and Cool Whip together. Add pineapple, nuts and miniature marshmallows.
Beat eggs, sugar, pumpkin and lemon juice together. Mix flour, baking powder, cinnamon, nutmeg, ginger and salt. Fold in pumpkin. Pour in greased and floured 15 x 10 x 1-inch pan. Top with walnuts. Bake 15 minutes at 375°. Turn out on towel that is sprinkled with walnuts and powdered sugar. Roll cake and towel together. Let cool. Beat smooth the powdered sugar, cream cheese, butter and vanilla. Spread over cake. Roll up and chill.
Cream together sugar	and butter and shortening until fluffy. Add eggs one at a time. Add milk and flour alternately. Add vanilla and lemon extracts. Beat for 2 minutes on low speed. Fold in pecans and walnuts. Bake in a 325° oven for 1 hour and 20 minutes.
Scoop ice cream into 6 balls. Freeze in 1 1/2-quart serving dish. Combine butter, sugar, milk and cinnamon. Heat, uncovered, on High for 1 1/2 minutes, stirring once. Add banana slices. Heat on High for 2 minutes, until fruit is warmed. In 1-cup glass measuring cup, heat rum on High for 20 seconds. Pour over bananas and flame at once. Pour over ice cream balls and serve at once.
Mix all ingredients together in a bowl except sugar and cinnamon. Pour half the batter into greased and floured Bundt pan. Mix sugar and cinnamon together. Sprinkle over batter and pour remaining batter over top. Bake at 325° for 45 minutes to 1 hour.
Preheat oven to 325°. Lightly grease baking sheet. Combine all ingredients except chicken and buttermilk in pie plate or shallow dish. Dip chicken in buttermilk, then roll in dry mixture and place on baking sheet. Bake until juices run clear when chicken is pricked with a fork, about 50 minutes. Serves 4.
Trim fat from chops and dip in flour; brown in hot fat. In large casserole dish, place potatoes, carrots, peas, celery and chopped onion. Sprinkle with salt and pepper; add hot water, top with browned chops and sprinkle with parsley. Bake at 350° for 1 1/2 hours.
In a 2-quart oblong baking dish, arrange chicken, skin side up. Drizzle with margarine. Bake for 40 minutes at 375°. Spoon soup over chicken. Bake for 20 minutes longer or until chicken is no longer pink and juice is clear. Stir sauce before serving.
Finely shred enough orange peel to measure 1/4 teaspoon; set aside. Working over a small bowl, peel and section oranges, reserving orange juice.
Cream the butter and egg yolks. Add sugar and beat until fluffy. Add vanilla. Add milk and flour alternately and beat. Add coconut and beat well. Fold in beaten egg whites. Bake in a Bundt or loaf pan, sprayed with Pam, at 300° for approximately 1 hour and 35 minutes.
Melt butter in double boiler and cool to lukewarm. Add the eggs and sugar. Stir constantly. Remove from heat and beat until thick but light and creamy, incorporating as much air as possible. When cool, sift and add gradually the sifted flour, rum, vanilla and lemon rind. Grease and flour mini pans. Bake at 325° for 15 minutes. Makes 15 French tea cakes. Bake shell form cookies at 325° for 8 minutes.
Layer chicken, beans and macaroni in a baking dish with macaroni on top. Mix sauce (mayonnaise, flour, milk and Ranch dressing). Pour sauce over top of macaroni. Bake casserole at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. With sharp knife, puncture 4 deep holes in the roast. Push in each hole 1 cayenne pepper, 1 clove of garlic and green onion. Sprinkle salt and pepper over roast. Heat oil in a large roasting pan over medium heat on top of stove. Sear the roast on all sides. Pour wine around the roast. Cover roast and bake for 1 1/2 to 2 hours in oven. Gravy will form from meat juices and the wine.
Grind onions, cucumbers, tomatoes and peppers.	Boil all ingredients for 40 minutes. Dissolve 1 1/4 tablespoon flour in a little water. Add to mixture. Boil 10 minutes longer. Place in jars and seal. Makes about 13 pints.
Blend all ingredients in a blender until blended well, chill and enjoy with Southwestern food or chips.
In large kettle, cook onion in margarine until tender; stir in flour. Gradually stir in water then broccoli, bouillon and Worcestershire. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers. Makes about 2 quarts.
Cream sugar, margarine and egg. Add dry ingredients and milk. Add nuts. Allow to rise 1/2 hour, then bake.
Combine meats, cracker crumbs, eggs and milk. Put into meat loaf pan. Mix vinegar, water, brown sugar and mustard. Pour over meat. Bake at 325° for 1 1/2 hours.
Mix all ingredients together and serve with chips. For a thinner salsa put in blender and blend to desired consistency.
Beat sugar, margarine and oil. Add eggs and vanilla. Mix well. Add dry ingredients and blend. Chill dough at least one hour. Drop teaspoon size balls onto lightly greased cookie sheet. Dip small glass in sugar and press into each mound. Bake at 350° for 15 minutes or until lightly browned. Makes approximately 100 cookies.
In a large skillet, heat butter, water, sugar and spices. Add cabbage and peas. Cover and steam over high heat until cabbage is crisp-tender (5 minutes), stirring only once.
Mix all ingredients together. Place in an ungreased oblong baking dish and cover with foil. Bake 1 hour at 375°.
Cut cherries and pineapple into small pieces. Mix together well. Add brown sugar and butter or margarine. Mix well. Beat eggs lightly with fork and add to mixture. Add vanilla, buttermilk and bourbon. Mix well. Combine baking soda, baking powder, allspice and nutmeg in small bowl. Add to mixture. Add raisins and pecans and mix well. Add flour and mix thoroughly. Let stand 30 or 40 minutes. With teaspoon drop on ungreased baking sheets with cookies not touching one another. Bake in preheated 350° oven 12 to 15 minutes. Place in container and cover. When all are baked, leave tightly covered until next day, then put in airtight container and freeze until Christmas.
Pierce pastry thoroughly with fork. Bake in 375° oven for 10 minutes. In bowl toss together tuna, cheese and onions. Spoon into pastry. In small bowl beat together eggs, mayonnaise and milk. Pour over cheese mixture. Bake 35 to 40 minutes until golden brown and inserted knife comes out clean. Makes 4 large servings. Delightful luncheon or light supper with salad and fruit.
Put all together in bowl and mix for 4 minutes. Grease and sugar an angel food cake pan. Bake 1 hr. at 350°.
Combine all ingredients. Rinse steak and place in marinade overnight. Grill.
Combine spinach, sour cream, mayonnaise and soup seasoning in blender. Pour mixture into red cabbage shell and surround with vegetable sticks.
Preheat oven to 350°. In 1 1/2-quart casserole, combine green beans and soup. Bake, uncovered, for 20 minutes. Top with onions. Bake an additional 5 minutes.
Cook macaroni and drain. Combine with remaining ingredients and blend thoroughly. Pour into greased 2-quart casserole; top with buttered crumbs. Bake in preheated 350° oven for 35 to 40 minutes. Serves 6.
Day 1: Pour starter into glass gallon jar and add 1 can peaches and juice (cut each slice into 4 pieces). Add 2 1/2 cups sugar. Stir, cover jar loosely and keep at room temperature. Stir every day for 10 days. It may take several days for sugar to dissolve.
Heat oven to 450°. Cut shortening into flour, baking powder and salt. Stir with fork or mix with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured 2 1/2-inch cookie cutter. Place on ungreased cookie sheet. Bake until golden brown (10 to 12 minutes). Immediately remove from cookie sheet. Yields 1 dozen biscuits.
Mix first 3 ingredients all together and pat into 11 x 13-inch pan. Set aside. Mix all remaining ingredients together and pour on cake mix. Sprinkle with chopped pecans. Bake at 350° for 45 minutes.
Cook carrots. While boiling carrots, mince onion and make cracker crumbs. Melt butter. Mash carrots; save some of the juice, about 1 1/2 to 2 cups. Mix all of the ingredients and the grated cheese together. Juice should be added, 1/2 cup at a time, to moisten. Bake at 350° for 20 minutes. Sprinkle dried parsley on top.
Cream sugar and lard. Stir in eggs. Sift together flour, baking soda, baking powder, salt and nutmeg. Add to creamed mixture alternately with buttermilk until well blended. Stir in extract. Drop on greased cookie sheet in mounds of 2 tablespoons each, about 2 inches apart. Leave them well-rounded. Sprinkle lightly with sugar and bake in a moderate oven (375°) for 12 minutes. Makes about 2 1/2 dozen cookies. Good iced with the following Butter Frosting.
Combine first 9 ingredients in a large bowl, mixing well. Add ground beef; mix until blended. Shape into an 8 x 4-inch loaf and place in a 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
In a glass or plastic bowl, put in pieces of coal or whatever. Over these, pour 2 tablespoons water, 2 tablespoons salt and 2 tablespoons bluing. The next morning, add 2 tablespoons salt. On the third morning, pour in the bottom of the bowl, 2 more tablespoons each of salt, water and bluing, then add a few drops of coloring to each piece. By this time, a beautiful flower-like growth should have appeared. A free circulation of air is necessary. These formations will develop better where the air is dry. It may be necessary to add 2 tablespoons of household ammonia to aid growth. To keep it growing, just add more bluing, salt and water from time to time.
Mix as listed. Almonds and potato chip topping optional. Bake at 350° for 45 minutes to 1 hour. May mix ahead of time.
Heat oil in skillet. Open biscuit package and separate dough into slices (as directions tell you). Cut small hole in middle of dough and save for later. When oil is heated, fry up doughnuts and little middle pieces until golden brown (this should only take a minute or two) and drain on paper towel. Put some confectioners sugar in small brown bag and coat warm doughnuts and middles. Enjoy!
Saute onions and margarine in skillet. Add ground round and brown; drain fat (usually this is not needed). Add rest of the ingredients and cook 15 to 20 minutes.
Cook carrots for 5 minutes. Add zucchini and cook for another 4 minutes. Add soup and sour cream. Set aside.
Dice onion and green pepper. Boil macaroni until done. Drain all excess water. Fry hamburger meat. Drain grease off and mix in with the macaroni, adding onion, green pepper, salt, pepper, sugar and tomato sauce. After all ingredients have been added, simmer for 15 minutes. Add grated cheese.
Mix together 1 1/2 cups sugar, cornstarch and water; cook until thick. Beat the egg yolks; add slowly to the thickened, cooked ingredients. Cook for 1 minute. Add the butter, lemon juice and grated rind. Pour into a baked pie crust. Beat the egg whites. Add vanilla and cream of tartar; beat until soft peaks form. Add 6 tablespoons sugar; beat until stiff peaks form. Put on filling, being careful to seal the meringue onto the edge of crust to prevent shrinking and weeping. Bake at 350° until meringue is lightly browned, 15 to 20 minutes.
Put 1 medium sized potato and water in which it has been cooked through a sieve into a large bowl. This should measure 1 1/2 cups. Add cooking oil, honey and salt to potato water. Cool to lukewarm and add the yeast which has been softened in the lukewarm water. Stir well to mix. Then stir in the flours and bran which have been combined. Mix well.
In a small bowl or glass 2-cup measuring cup, sprinkle the yeast over the warm water and stir to dissolve and add 2 teaspoons of the sugar to make the yeast work. Meanwhile, in a large bowl or mixing machine with dough hook put 4 1/4 cups bread flour, balance of the sugar and the salt and stir together. Beat the eggs lightly, add the oil and set aside. When the yeast has worked, add it to the flour mixture in the bowl and mix, then add the eggs and oil and mix until well blended. Mix for 5 minutes in a machine or knead for 10 minutes by hand. This is a soft dough.
Sift together first 3 ingredients. Set aside. Place bran flakes, milk, egg and oil in mixing bowl and beat well. Let sit for about 1 minute. Add sifted dry ingredients to the bran flakes mixture until well moistened. Add blueberries. Fill muffin pans. Bake at 400° for about 20 to 25 minutes.
In 2-gallon storage bag, combine Kellogg's Crispix cereal, crackers and pretzels. Pour oil over cereal mixture. Close bag and gently toss cereal mixture until well coated. Add salad dressing mix and close bag. Gently toss cereal mixture until coated well. Store in airtight container. Yields 13 cups.
Mix all ingredients. Pour into greased and floured pan. Bake at 350° for 30 minutes.
Heat pear juice and dissolve lemon jello in it. Cut cream cheese into jello mixture and beat with wire whisk. Add 1 1/2 cups cold water. Fold in chopped pears and Cool Whip. Pour into 13 x 9-inch dish. Set in refrigerator until firm.
Cook macaroni according to package directions. Drain and rinse with cool water. Combine cooked macaroni with remaining ingredients and toss lightly. Chill.
Cream shortening and sugar well. Add eggs, one at a time, beating after each addition. Combine milk and cherry juice. Sift flour, salt and baking powder together. Add to shortening mixture, flour and milk mixtures, alternately beginning and ending with flour mixture. Add cherries before last flour addition. Mix nuts with last flour and add to batter. Beat mixture well! Grease and flour 2 (9-inch) round baking pans. Bake at 350° for 35 to 40 minutes.
Boil first 4 ingredients together. Mix remaining ingredients together. Pour the boiled vinegar mixture over vegetables and refrigerate several hours before serving. This will keep well in the refrigerator.
Peel, halve and core pears; brush with lemon juice. Place pears, cut side down, in pastry shell, with narrow end toward center. Cream butter and sugar. Beat in flour, eggs, vanilla and salt. Pour over pears. Sprinkle lightly with mace. Bake at 350° for 40 to 45 minutes or until filling is set and top is lightly browned. Cool on cake rack for 1 hour or longer, before cutting. Top with whipped cream, if desired. Best if served same day.
Fry bacon and retain 1/2 the grease in pan. Cut cabbage into thin strips. Stir-fry in bacon grease no longer than 3 minutes. Mix with vinegar and crumbled bacon. Add salt and pepper. Mix well.
Cook rice; mix shrimp and crabmeat with rice. Then add all other ingredients. Bake at 350° for 45 minutes.
Crumble angel food cake and pound cake in a large mixing bowl. Mix in Cool Whip. Pour into 9 x 13-inch cake pan. Cap strawberries and mix in glaze. Pour over mixture in cake pan. Refrigerate before serving.
Cream sugar and oleo; add eggs and vanilla. Mix well. Stir in dry ingredients. Chill.
Mix together. Place in dish or pan and bake 1 1/2 hours at 350°.
Mix Bisquick, eggs, basil, parsley, salt and pepper. Add cheese, squash and onion. Pour into pie plate sprayed with Pam. Bake 1/2 hour at 350°, or until center of pie is dry when pricked with a toothpick.
Sprinkle generously with salt and pepper. Mix equal portions of mayonnaise and sour cream, about 1/2 cup each. Spread over top of salad.
Fry sausage until it changes color and layer them in a 9 x 13-inch dish. Bake at 350° for 1 hour.
Boil deer stew for 4 to 5 hours. Clean potatoes, carrots and onions. Add vegetables to deer roast and cook for 6 hours.
Beat egg yolk until light; gradually stir in beer and Tabasco. Sift in flour, salt, pepper and paprika; mix well. Stir in butter. Beat egg white until stiff but not dry. Fold into batter. Dip onion rings, a few at a time, into batter. Heat deep fat with basket in place to 370°. Add onion rings a few at a time. Cook 2 to 3 minutes. If desired, fry ahead and reheat in 400° oven.