HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and oleo. Add sugar and beaten eggs. Mix in flour, salt and vanilla. Spread in a 9 x 12-inch greased and floured pan. Reserve about 1 cup batter to put on top. Cover with Thank You brand pie filling or any thickened fruit filling you wish. Drop reserved batter on top with spoon. Do not cover completely; it will spread. Bake at 350° (plus or minus) until brown, 50 minutes. Make sure dough is done on top.
Beat eggs. Add sugar and oil. Add dry ingredients and vanilla. Beat well. Add zucchini and walnuts. Pour into greased bread pans and bake at 350° for one hour or until done.
Mix dry gelatins together. Add boiling water; stir until dissolved. Pour into a 9 x 13-inch baking pan. Chill until firm, about 1 hour. Cut into shapes or squares. Remove. If left in same pan, bottom will be tough.
Mix Cool Whip and milk. Add lemon juice. Drain pineapple. Stir pineapple into mixture. Pour into graham cracker crust. Chill in refrigerator for at least 1 hour. Makes 2 pies.
Heat oven to 375°. Grease and flour bottom of an 8 x 4 or 9 x 5-inch loaf pan. In a large bowl, combine quick bread mix, bran cereal, buttermilk, honey and egg. Stir by hand 50 to 75 strokes until dry particles are moistened. Pour into prepared pan. Sprinkle wheat germ over batter. Bake for 45 to 55 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes, remove and cool on wire rack. Store tightly covered overnight in refrigerator. If desired, serve with cream cheese and apricot preserves. Makes 12 servings.
Combine all ingredients in a bowl and mix well. Refrigerate overnight. Serve on lettuce leaves.
Cover bottom of pan with olive oil. Chop onions and garlic and saute. Add sausage and cook over low heat until it turns brown. Add tomato puree and 1 small can of water. Add large can of tomatoes and 1/2 of that can of water. Add chopped pepper and basil. Bring to a boil, then simmer for 4 hours. Garnish with fresh grated Parmesan cheese.
Heat oil in large skillet; add meat and cook, breaking up with wooden spoon. Drain grease. Stir in tomatoes, tomato sauce, sauce mix and vegetable juice. Bring to boiling; lower heat and simmer 10 minutes. Cover bottom of oiled pan (13 x 9 x 2-inch) baking dish with a thin layer of meat sauce. Then add a layer each of uncooked noodles, cottage cheese and Mozzarella. Repeat layers until all ingredients are used, ending with meat sauce. Cover casserole tightly with heavy-duty aluminum foil. Set on a jelly roll pan. Bake at 350° for 1 hour. Remove from oven; let stand 15 minutes. Sprinkle with Parmesan cheese and chopped parsley. Cut into squares to serve.
Mix cracker crumbs and melted butter; line bottom and sides of a 9 x 13-inch pan. Refrigerate 2 hours in refrigerator or 1 hour in freezer. Mix powdered sugar, 2 sticks of butter and eggs; beat 8 to 10 minutes until it is like buttercream. Spread on cracker crust. Drain pineapple; spread on cream mixture. Slice bananas over pineapple layer. Top with Cool Whip. Drizzle chocolate syrup on top; sprinkle on chopped nuts and garnish with maraschino cherries.
Cook noodles. Mix all ingredients together. Place in flat baking dish. This makes 2 large and 1 small pan. Cover with butter crumbs. Bake at 350° until bubbly and crumbs are brown. Serves 40.
In a glass baking dish, 9 x 12-inch, layer in order. Cover with cheese. Sprinkle with bacon bits.
Combine carrots, onion and 1 tablespoon butter in glass dish. Microwave, covered, on High for 12 minutes or until carrots are tender. Mix parsley flakes, lemon rind, salt, sugar and pepper in small bowl. Add to carrots. Add remaining 1 tablespoon butter; mix well. Microwave, covered, on High for 2 minutes longer. Yield: 6 servings.
In a medium bowl, beat the eggs slightly. Mix in the next 5 ingredients and beat lightly until you have a smooth blend. Stir in the pecans. Pour into an unbaked pie shell. Bake in a 350° oven for 50 to 55 minutes or until a toothpick inserted in the center of pie comes out clean. Cool at room temperature and serve slightly warm.
Add cocoa to water; stir and cool. Cream sugar, shortening and eggs. Add the cocoa water and vanilla. Sift cake flour and soda together; add alternately with sour milk, beating with each addition. Bake in greased and floured pan (9 x 13-inch) at 350° for 30 to 40 minutes.
Mix everything but flour, chocolate chips and oatmeal together. Add these last. Bake in oven at 350°.
Combine first 5 ingredients. Put in flat dish and heat in microwave. Sprinkle Mozzarella cheese on top. Return to microwave until cheese is melted, about 2 minutes.
Beat eggs. Add other ingredients and mix well. Pour into 9 x 13 greased pan. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.
Cut unpared zucchini crosswise into halves, then lengthwise into fourths. Place salt and zucchini slices in 1 1/2-quart microwavable casserole. Sprinkle with salad dressing and herb seasoning. Cover tightly and microwave on High (100%) 3 minutes. Stir. Cover and microwave until tender, 2 to 3 minutes. Sprinkle with Parmesan cheese.
Mix ingredients together, then fold in box of Jiffy cornbread mix (8 1/2 ounce). Pour into greased 9 x 13-inch pan. Bake at 400° for 15 to 20 minutes. Serves 12.
Combine sugar and 1 cup water into a saucepan. Bring to a boil for 5 minutes. Cool slightly. Add strawberries and lemon juice. Pour into ice cube tray; freeze. Yields 8 to 12 servings.
Brown meat with onions. Add remaining ingredients. Simmer for 45 minutes to 1 hour.
Dredge chicken in flour. Cut peppers in slices. Saute chicken in 2 tablespoons of oil until golden (5 minutes each side). Remove from pan and keep warm. Add 1 tablespoon oil; add peppers and saute until tender. Add crushed garlic and saute 1 minute. Stir in wine and vinegar, stirring to coat. Spoon over chicken. Serves 4.
Mix all ingredients. Shape into a 9 x 5-inch loaf in shallow baking dish. Bake in a 350° oven for 1 1/4 hours. Meanwhile, prepare Ham Loaf Mustard Sauce. Drain fat from pan. Pour Mustard Sauce over loaf. Bake 30 minutes more, basting with sauce occasionally.
Mix all ingredients together. Pour in a floured 9 x 13-inch cake pan; bake at 350° for 40 minutes. Use Cream Cheese Frosting if desired.
Combine all ingredients; mix well. Chill overnight. Serve with vegetable dippers or bread sticks.
Sift flour, sugar, cream of tartar, salt and soda together. Cut in margarine and shortening as for pastry. Add eggs, milk and lemon extract which have been stirred together. Mix until smooth. Roll thin on floured board. Cut with cookie cutters. Arrange on greased cookie sheet and bake in oven at 375° for about 10 minutes or until lightly browned.
Cook broccoli according to package directions. Melt butter and saute onion and celery. Add remaining ingredients and mix well. Bake at 350° until bubbly. Makes 2 casseroles.
Mix granulated sugar, flour	and salt. Add rhubarb; mix. Put into an ungreased 8 x 8-inch dish or cake pan. Mix together in a dish the oats, brown sugar, cinnamon and butter. Sprinkle over rhubarb. Bake in a 350° oven for 35 to 45 minutes.
Cream shortening, peanut butter and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients and mix thoroughly. Chill dough well. Form balls on cookie sheet (ungreased) and flatten crossways with a fork dipped in white sugar. Bake at 375° for 10 to 13 minutes.
Rub salt, pepper and paprika into chicken. Brush with butter and bake until golden brown at 450° to 500° for 1/2 hour or until leg moves.
In a large skillet cook and stir ground beef, sausage, onion and garlic until meat is brown. Drain off fat. Stir in tomatoes, corn, ripe olives and seasonings. Heat to boiling. Pour into an ungreased baking dish, 8 x 8 x 2-inch or 11 1/2 x 7 1/2 x 1 1/2-inch or a 2 quart casserole. Mix cornmeal, milk and eggs and pour over meat mixture. Sprinkle cheese on top and bake at 350° for 60 minutes.
For pickles, don't let them boil, just real hot and let cover on canner for a while. Add dill, also onion to your taste.
Bring sugar, water and 2 teaspoons cinnamon to a boil. Drop in Ritz crackers. Boil two minutes. Pour into unbaked crust. Dot with butter or oleo and sprinkle with cinnamon. Bake at 400° for 20 to 30 minutes.
Brown ground beef. Salt lightly. Add onion and cumin. Simmer until onion begins to tenderize. Add the soups, tomatoes, corn, chilies and cheese. Continue to simmer over low heat until cheese melts. Layer this mixture in a casserole dish with Doritos. Bake at 350° until bubbly.
Cut chicken in small pieces. Saute chicken in oil or broth until done. Mix dressing according to directions. Add onions. Put 3/4 of dressing in bottom of baking dish. Place chicken on dressing. Mix soup with one can of water. Pour over chicken. Top with remaining dressing. Cover with foil and bake 45 minutes at 375°.
Mix all together in a bowl. Refrigerate at least 1 hour, stirring occasionally. Yields 6 servings.
Mix chicken with salad dressing. Add other ingredients and mix well. Yields 18 servings.
Dump all in a large punch bowl. If you want it spiked, add 1 quart of vodka. Serves at least 60 (6 ounce) glasses with ice cubes.
Blend all ingredients and chill. Garnish with lemon slices and mint sprigs. Yields 7 cups.
Preheat oven to 425°. Combine flour, milk and egg in a mixing bowl and beat lightly, leaving batter slightly lumpy. Melt butter in an ovenproof 12-inch skillet. When very hot, add batter to skillet and bake 15 to 20 minutes or until golden brown. Sprinkle with confectioners sugar and briefly return to oven. Pour lemon juice on top and serve immediately.
Cook cabbage and onion with water and vinegar until crispy done. Drain. Mix brown sugar, flour, salt, pepper and vinegar. Add to bacon; stir. Add cabbage and heat thoroughly. Taste. Correct seasoning, salt, pepper, vinegar and brown sugar.
Melt over hot (not boiling) water the morsels and butter. Remove from heat; stir in brown sugar. Cool 5 minutes, then blend in 2 eggs and vanilla. Sift flour, baking powder and salt together. Add to the butter and sugar mixture. Add nuts. Spread in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes.
Beat eggs, sugar and melted oleo together. Add cocoa, flour and vanilla; beat well. Pour into 9 x 13-inch pan. Bake at 325° for 35 minutes.
Blend all ingredients together. Bake at 350° for 25 to 35 minutes in round cake pans. Cool.
Place the cheese on top of the ham slices. Wrap the asparagus in ham and cheese. Mix the rest of the ingredients together. Place Ham Rolls on a baking dish. Pour the mixed ingredients over the ham. Bake at 350° for 1/2 hour.
Combine first 5 ingredients in small bowl; beat well. Coat a medium nonstick skillet with cooking spray. Saute red peppers and broccoli for 2 to 3 minutes. Remove mixture from skillet and set aside. Add egg mixture to skillet and cook over low heat until set. Do not stir. Top with cooked vegetable mixture, alfalfa sprouts and mushrooms. Sprinkle with shredded cheese. Cover tightly and let stand for 3 to 5 minutes until cheese melts.
In a large kettle, brown meat. Mix in remaining ingredients. Stir. Simmer 2 to 3 hours on low heat. Serve over rice.
In a small bowl, beat eggs until light and fluffy with an electric mixer for about 10 minutes, then add sugar, a tablespoon at a time, beating well after each tablespoon.
Put first 3 ingredients in a buttered dish on top of stove. Let set 5 minutes to make a syrup. Mix next 6 ingredients to make a batter. Pour over fruit. Bake at 300° in 8 x 8-inch pan for about 40 minutes. Serve with whipped cream.
In a mixing bowl, sprinkle yeast over water. Let stand 5 minutes until yeast is dissolved. Stir in 1/4 cup sugar, salt, sour cream, 6 tablespoons butter and eggs. Add 1 3/4 cups flour and beat 2 minutes with electric mixer. Stir in remaining flour to make soft dough. Cover and let rise in a warm, draft-free place until double in bulk, 45 to 60 minutes.
Boil vinegar, sugar, salt and celery seed for 2 minutes. Add salad oil and bring to boil again. Pour over shredded cabbage and onions that have been sliced thin and layered. Cover and place in refrigerator overnight. Next day turn mixture once and serve.
Combine and mix all ingredients. Divide equally and place on 6 (12-inch) squares of foil. Seal, forming a packet. Grill over medium coals 25 to 30 minutes. This is also good fried in skillet.
Melt 1 stick butter in 9 x 13 inch pan. Add raw potatoes, top with 1 stick melted butter. Sprinkle cinnamon over sweet potatoes. Top mixture with 1 box yellow cake mix. Mix water, and the brown and white sugar in medium bowl and pour over cake mix. Sprinkle with cinnamon. Bake at 350° for 1 1/2 hours.
Crumble cornbread and moistened bread in a large bowl; set aside. Brown sausage slowly, adding margarine, onion and celery. Cook until onion is tender. Pour over bread mixture. Add eggs, seasonings and about 2 cups of broth. Mix well, adding more broth until all is soft and moist. Mix in raisins, if desired. Bake for 45 to 60 minutes, or until firm and heated through.
In food processor fitted with steel blade, combine flour, sugar, sour cream, butter and orange juice. Pulse until well mixed and a sticky dough is formed. Remove from processor bowl to another large bowl. Stir in dried cranberries and toasted pecans. Turn out onto well floured surface and knead lightly until no longer sticky. Divide into two portions. Pat each portion to a circle that is about 1/2 inch thick. Cut each portion into 8 wedges. Place these wedges on ungreased baking sheet, spacing them about 2 inches apart. Bake at 375 degrees for 15 to 20 minutes. Brush the tops with melted butter. Serve with jam or preserves of choice.
Mix last five ingredients all together for filling. Mix cream cheese, margarine and flour like pie dough (can add a little more flour if needed). Roll into balls the size of walnuts. Wrap in Saran or foil and refrigerate a couple hours or overnight. Roll each ball out in powdered sugar. Put 1 teaspoon nut mixture in center and roll in powdered sugar again. Place on greased cookie sheet at 350° for 15 minutes or until brown.
Clean and crisp lettuce. Tear into bite size pieces. Boil peas and cool. Layer first 5 ingredients in large cake pan in order given (lettuce, peas, celery, onion and carrots). Blend sugar and mayonnaise. Pour over lettuce. Garnish with cheese and bacon which has been fried crisp, drained and broken into small pieces. Let stand overnight.
Marinate cutlets in shallow pan or dish with vinegar and lemon juice for 1 hour. Remove and dry with absorbent paper. Sprinkle with salt and pepper. Beat eggs lightly and blend with 2 tablespoons water. Mix in garlic, parsley, salt, pepper and basil.
Cook potatoes and pass through food mill. Chop scallions finely, both green and white parts. Cook 5 minutes in milk. Beat this mixture into mashed potatoes until smooth and fluffy. Season to taste and serve a large mound on each plate. Place a knob of butter on top of each mound.
Mix and place in greased pan. Bake 25 to 35 minutes at 350°. Frost.
Mix ingredients and pour over chicken or London broil. Marinate at least 8 hours.
With fork, mix first 4 ingredients. In a separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with fork until moistened. Mold dough into 5 balls. Chill for 15 minutes before rolling. Can leave balls in refrigerator for 3 days or freeze. Makes five 9-inch pie shells.
Beat eggs with mixer until frothy. Slowly add Eagle Brand milk, sugar and vanilla. Pour into freezer container and add milk to "fill line". Stir well. Then begin freezing with ice and ice cream salt. Yields 1 gallon.
Cream butter and sugar together until smooth. Add eggs and coconut and nuts. Beat well, stir in pineapple, fold in bread cubes. Spread mixture in greased 1 1/2-quart casserole. Bake uncovered at 350° for 45 minutes or until lightly browned. Serve hot or cold.
In heavy 2-quart saucepan, mix sugar, water and corn syrup. Bring to boil over medium heat, stirring constantly. Cook to 238° or until small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water; remove from heat. Mix in food coloring, marshmallows and orange flavoring, stirring until marshmallows are melted. Add nuts and stir until well coated. Turn onto waxed paper. Separate nuts while still warm. Makes 1 1/4 pounds.
Drain mandarins, add syrup to water to make the 2 cups. Dissolve Jell-O in fruit water and mandarin juice. Add ice cream and stir until melted and mixture begins to thicken. Add mandarins, pour into a mold, freeze. Serves 8.
Mix the first 6 ingredients thoroughly. Blend together the sugar, salad oil and vinegar. It is best when this mixture is heated and then left to cool. When cool, pour over sauerkraut mixture and let stand several days in refrigerator. This salad should be kept under refrigeration.
Melt butter in 13 x 9-inch pan in 350° oven. Sprinkle crumbs over butter evenly. Spread chips, nuts and coconut flakes over crumbs. Drizzle sweetened condensed milk over everything. Bake 25 to 30 minutes until lightly browned. Cool and cut into bars. Store loosely covered at room temperature.
Combine Chili-O mix with onion seasoning. Mix with the tomatoes. In large ovenproof Dutch oven, add the boneless rump or chuck roast. Baste with tomato mixture. Cover; bake at 325° for 2 hours, basting occasionally or until almost tender. Add the frozen stew vegetables. Bake, covered, for 1 to 1 1/2 hours, basting occasionally until meat and vegetables are tender. Makes 6 servings.
Fully cook sausage; drain and cut into 1/2-inch pieces. Melt margarine and saute onion until soft. Add water, bouillon, tomatoes and green pepper; bring to a boil, then add sausage, zucchini, linguine and Parmesan cheese. Cover; cook until soup is simmering, stirring to prevent pasta from sticking.
Puree fruit in a blender. Heat water and sweetener together to a clear syrup. Pour into blender; mix completely. Freeze in plastic containers or as popsicles. A great treat on a hot summer day.
Roll beef in flour; brown beef in shortening in heavy saucepan. Add water, tomato sauce, salt and pepper. Cover tightly and cook over low heat 1 hour and 30 minutes. Add onions, carrots and potatoes. Cook 30 more minutes. Add peas and cook until tender. Serves 6.
Arrange lettuce in deep bowl as bottom layer. In layers, add celery, pepper, onion, and peas. Do not toss. Spread mayonnaise evenly over peas. Sprinkle with sugar and cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad before serving.
Brown beef and onion in skillet; add paprika, chili powder, sugar, cornmeal and salt. Add tomato juice to beef mixture; stir well. Simmer several minutes. Place hominy in greased casserole. Pour mixture over. Top with grated cheese. Bake at 350° until cheese is melted and browned slightly. Makes 6 to 8 servings.
Preheat oven. Pour salad oil into skillet, heat until hot. Mix all ingredients together, except cheese. Pour half the mix into pan or skillet. Sprinkle with half (1 cup) cheese. Pour in rest of bread mix and add other cup of cheese on top. Bake at 370° for 35 minutes or until fork comes out easily.
Melt margarine. Saute onion and pepper in margarine. Take out and set aside. Brown meat in skillet and mix with onion and pepper. Pour over shredded cabbage in casserole dish. Spoon tomato soup over top. Do not dilute soup. Cover and cook 1 hour at 350°.
Wash chops; dry slightly. Season to taste. Heat shortening to moderately hot temperature. Flour chops; slip into hot grease. Cook chops, covered, during entire cooking time, approximately 20 to 25 minutes. Chops should be tender and juicy.
Soften margarine and stir in dressing mix. Spread on bread. Grill or broil until golden. Makes 2 loaves.
Beat egg whites until stiff and set aside. Combine oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water and dry ingredients (which have been sifted together). Beat well. Stir in potatoes, nuts and vanilla and beat well. Fold egg whites into batter. Bake in three 8-inch layer pans at 350° for about 25 to 30 minutes. Let cool and frost.
Bring to a boil the apple cider, brown sugar and cloves. Add caramels. When melted, add rum. Serve with whipped topping, while warm.
In 2-quart microwave-safe bowl (2-quart glass with a handle), stir together the nuts, sugar and corn syrup. Microwave, uncovered, at High until mixture is light brown, about 6 to 8 minutes, stirring well halfway through.
Bring water and margarine to a boil. Add flour and salt. Stir until mixture forms a ball. Remove from heat and let stand 5 minutes. Add eggs, one at a time. Beat well after each until mixture is smooth. Grease a 9 x 13-inch cake pan. Spread dough in pan. Bake for 30 to 40 minutes at 400°. Pat down during baking to keep even. Cool.
Combine; place in buttered dish and bake at 350° for 1 hour. Or shape into patties and fry in pan until golden brown.
Preheat oven to 350°. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread bread cubes in greased 11 x 7-inch baking dish; top with sausage and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese. Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers. Makes 6 servings. You can make this meal ahead and refrigerate overnight before baking.
Mix pumpkin, sugar, spice, well beaten eggs and milk; mix well. Pour into 9 x 13-inch pan.
Saute vegetables in oleo. Add Ro-Tel tomatoes, soups and shrimp. Simmer 30 minutes or longer (the longer, the better!).
Mix sugar and flour. Beat eggs in mixture. Add dry ingredients and add buttermilk and vanilla. Pour into pie shell. Bake at 350° until it begins to brown. Reduce heat to 300° and bake until done, 45 minutes to 1 hour.
Cook vegetables in skillet with oil until soft. Add sauce and spices. Cook 3 minutes. Spread half of sauce in 13 x 9 x 2-inch baking pan. In bowl, stir together 1 cup Mozzarella, Ricotta, egg and Parmesan cheese. Fill tubes with Ricotta mixture; place in dish. Pour remaining sauce over pasta; sprinkle with 1 cup Mozzarella cheese. Bake at 350° for 25 to 30 minutes. Let stand 10 minutes. Serves 7.
Place ingredients in crock-pot on low for 8 hours. Or bake in oven in glass dish for 3 hours at 325°. Serve over cubed or mashed potatoes or noodles. Will hold if Dad is late for dinner!
Thinly slice zucchini.	Drain corn. In a 12-inch Dutch oven, saute onions and	zucchini in bacon fat until tender. Add corn and the remaining ingredients. Cover and simmer for 15 minutes.
Preheat oven to 425°. Combine dry ingredients and add milk, egg substitute, honey and oil. Mix until just moistened. Add nuts, raisins and apples. Fill greased muffin tins (or use muffin papers). Sprinkle with cinnamon sugar if desired. Bake for 15 to 17 minutes. Yields one dozen muffins.
Saute rice in oil until golden. Add chicken broth, garlic powder, onions and tomato paste. Stir to mix well. Add corn, cover and cook until liquid is absorbed.
Beat butter and cream cheese at medium speed until creamy; gradually add sugar, beating well. Gradually add egg, beating well. Combine flour, cocoa, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Make low-fat cream cheese icing.
Mix together all ingredients in a 2-quart baking dish. Microwave on High 3 to 4 minutes or until croutons are dry. Stir once during heating. Croutons will become crisper as they cool.
Preheat oven to 425°. Prepare pie crust per directions on package. In medium skillet, cook and stir meat until brown; drain off fat. Stir in salt, oregano, pepper, crumbs, 1/2 cup of the tomato sauce, onion and green pepper. Put on pie crust. Spread Cheese Topping over filling. Bake for about 30 minutes. Cut into wedges. Stir together the remaining tomato sauce and the chili sauce; serve with pie.
Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks. Add remaining hot mixture, stirring constantly, 30 seconds. Remove from heat. Stir in butter, vanilla and 1 cup flaked coconut. Pour into pastry shell. Cool completely. Top with beaten egg white frosting or whipped cream.