HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil carrots in salted water until tender. Let cool. Add onions and peppers. Mix marinade together.
Empty the gelatin into a bowl. Add the hot water and stir into gelatin until completely dissolved. Stir in the cola beverage. Chill in the freezer or in pail of ice water until gelatin mixture is slightly thicker than consistency of thick unbeaten egg whites. If chilled in refrigerator, stir occasionally. If chilled over ice and water, stir frequently.
Preheat oven to 350°. Put cherries in 2 quart baking dish. To make topping, beat together sugar and butter. Fold in the eggs, one at a time/alternating with flour. Mix well. Spoon the mixture over the cherries and bake 40 to 50 minutes until puffed and lightly browned. Sift the confectioner's sugar over the surface and decorate with fresh cherries. Serve warm or at room temperature.
Cook sausage, crumble, drain. Put in pie shell, sprinkle 1 cup grated cheese over sausage. Lightly beat 6 eggs and 1/2 cup milk, then pour in shell. Sprinkle green pepper, red bell pepper and onions in shell. Next sprinkle 1/2 cup grated cheese in shell. Bake at 375° for 40 to 45 minutes. Cool 10 minutes. Reheat in microwave.
Fry onion, meat, salt, pepper and chili powder in heavy skillet. Add crushed tomatoes and corn. Mix the corn bread mix according to directions on box. Pour on top of the meat mixture. Bake at 350° for 30 minutes.
Cut the cabbage into wedges and put in the bottom of large pot. Mix tomato sauce, vinegar, brown sugar and lemon juice together. Cover and cook over medium heat for 10 minutes. Mix meat, egg, salt and rice; make into balls. Put on cabbage mixture. Cover and cook for 2 1/2 hours on low flame.
Brown hamburger and onion. Drain and add soup and corn to hamburger and stir. Place this mixture in a casserole dish. Put mashed potatoes over this mixture. Cheese will be layed on top of mashed potatoes. Bake for 15 minutes in a 350° oven or until cheese is melted.
Cook zucchini with onion in boiling salt water until crisp-tender, 5 to 10 minutes. Can use microwave. Drain well. Combine soup and sour cream. Stir in shredded carrots and meat mixture. Fold in zucchini and onion. Melt butter and toss with stuffing mix. Spread half the stuffing mixture in a 9 x 13-inch pan. Spoon vegetable-meat mixture on top. Sprinkle with remaining stuffing mix. Bake at 350° for 25 to 30 minutes.
Cook squash; drain water off. Add salt, pepper and all other ingredients. Line bottom of baking dish with dressing crumbs, then pour in the mix. Bake at 350° for 30 minutes. Sprinkle some dressing over top and brown.
Combine and simmer for 10 minutes. Pour over 3 cups shredded cabbage. Bake at 350° for approximately 2 hours.
Using just the flowerets from broccoli and cauliflower, make layers in large mixing bowl. Cover with onion, cheese and bacon. Mix sugar, mayonnaise and sour cream together; spread over top. Cover; put in refrigerator for several hours or overnight. Mix when ready to serve.
Boil ingredients for 1 1/2 minutes. Remove from heat and add 2 tablespoons peanut butter, 1 teaspoon vanilla and 3 cups oatmeal. Drop by teaspoon onto waxed paper.
Place frozen broccoli in 13 x 9-inch baking dish; top with chicken breast slices. Mix mushroom soup, Miracle Whip, salt and pepper. Spoon over chicken. Cover with cheese slices. Place foil over baking dish. Bake 1 hour at 350°. Remove from oven. Cover with onion rings and bake 15 minutes longer. Serve on steamed rice.
Preheat oven to 425°. Place cut spareribs in shallow roasting pan. Pour juice of 1 lemon over ribs. Pare onion and place onion slices on top. Braise pork until brown on one side. Turn ribs and brown on the other side. Process will take about 45 minutes.
Cook macaroni according to directions; should make 3 cups. Combine eggs, pineapple juice, sugar and lemon juice in large saucepan and cook, stirring constantly, until mixture thickens. Cool; add cooked macaroni and chill overnight. Before serving, add marshmallows, Cool Whip and nutmeats. An unpeeled red apple may be used for added color.
Scald 1 c. milk and pour into mixing bowl. Add 1/2 c. sugar, 1/2 c. oil and 2 c. flour. In lukewarm water 1/2 c. dissolve 2 Tbsp. yeast. Stir in 2 eggs and add to previous mixture. Continue stirring and add 4 to 6 cups flour -- until dough follows spoon around bowl. Cover and let rise until double. Shape into biscuits on lightly greased pan. Bake at 350 degrees for 20 to 25 minutes.
Preheat oven at 375°. Cook chicken in lightly salted water; cool and cube. Mix soups, tomatoes, 1 cup cheese and chicken together well. Add crushed chips in mixture last and mix. Pour into greased casserole dish; top with remaining 1 cup cheese. Bake about 30 to 35 minutes or until cheese is lightly browned. Serves 6 to 8.
Use a heavy cast-iron or aluminum pot with tight fitting lid. Brown meat in oil.	Add 1/2 can of beer. Cook browned meat, covered, over low heat, about 1 hour. Stir occasionally to prevent sticking.
In bowl, beat eggs with fork. Add flour, salt and baking powder. Stir until well mixed and a stiff dough. Add small amount of water if needed. Put on floured counter. Knead a little. Roll out until thin. Use as much flour as needed. Let set 1 hour. Turn; flour again and let set another hour. Roll in jelly roll fashion. Start cutting in strips on one end. Use plenty of flour. Cook in broth of your choice. Makes large pot of noodles.
Combine cake mix, oatmeal, brown sugar, eggs and oil. Add chocolate chips and pecans. Drop by tablespoon on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Mix cream cheese together with salad dressing; blend until smooth. Add shredded Cheddar cheese and Parmesan cheese and blend into mixture. Add other ingredients and blend all together.
Bake German chocolate cake in a 9 x 13-inch pan. While still warm, poke holes every 1 to 2 inches with a wooden spoon handle. Spread on sweetened condensed milk. Spoon on ice cream topping. Refrigerate. When cool, spread on whipped topping. Garnish with pecans or chocolate shavings, if desired. Refrigerate. Very rich dessert!
Cook celery, onion and parsley in butter. Add bouillon cubes. Pour over cubed bread, poultry seasoning, salt and pepper. Add eggs and 1/4 cup milk. Shape into medium-size balls and place in 9 x 13-inch dish. Mix soup with remaining milk. Cover bottom of dish with soup mixture. Spoon remaining soup over top of stuffing balls. Bake uncovered 45 minutes at 325°.
Grease a 1 1/2-quart casserole dish. Pour vinegar into a 1 cup measuring cup for liquids. Add enough evaporated milk to measure 1 cup liquid; blend thoroughly. Mix together in a bowl brown sugar, flour, dry mustard and salt. Add the evaporated milk mixture gradually, blending thoroughly. Blend in the molasses, Worcestershire sauce and Tabasco. Add the baked beans; mix gently, but thoroughly. Turn into casserole dish. Bake at 350° for 35 to 40 minutes, stirring 2 or 3 times during baking. Garnish with onion rings. Makes 6 to 8 servings.
Sift 1/2 cup flour over the fruit and nuts. Sift remaining flour and spices together. Mix buttermilk and soda. Cream sugar, butter and eggs as usual. Add other ingredients and then add batter to floured fruits. Bake on cookie sheet at 350° to 375° for 12 to 15 minutes.
Mix meal, eggs, milk, soda, salt, corn and bacon drippings. Set aside. Brown beef and pour 1/2 of first batch mixture into greased pan. Sprinkle with cheese, ground beef, onions and peppers. Pour the remaining ingredients over mixture. Then pour batter on top of that. Bake 45 to 50 minutes at 350°. Brown well.
Cook 2 cups sugar, Karo and hot water in one pan. Combine 1 cup sugar and cold water in second pan; boil until it spins a thread. In the meantime, beat 2 egg whites stiff in a large bowl. Pour slowly the second pan into this and beat well. Cook the first pan until it hardens when tested in water. Stir that into second mixture and add 1 teaspoon white vanilla. Nuts may be added if desired. You will need to work fast when dropping by teaspoon onto waxed paper.
Mix all ingredients and put in unbaked pie crust. Bake at 325° for 30 minutes or until brown.
Stir all ingredients until well mixed. Cover; chill for 2 hours. Serve with tortilla chips. Makes 3 cups.
Skin chicken. Mix dressing, jam, soup mix and water together; spread over chicken. Bake at 350° for 1 hour, covered; bake at 350° for 1/2 hour, uncovered. Add pineapple pieces the last half hour. Serve with rice.
Mix Ricotta cheese, Mozzarella cheese and eggs. Brown beef, stirring to separate meat. Pour off fat. Stir in sauce.
Cream oleo until soft; add sugar. Cream until light and fluffy. Add eggs, beating well. Sift dry ingredients together. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Pour half the batter into well-greased 9 x 13 pan or tube pan. Cover with half the Nut Topping and pour remaining batter over. Top with remaining nut mixture. Bake at 325° about 40 minutes.
Place oil or butter in pot large enough to hold the mussels; turn on high. When oil is hot, add garlic, shallots, carrot and scallion. Saute until wilted, not brown. Add wine; reduce by one-quarter. Add mustard, cream and mussels. Cover pot; shake to cover mussels with sauce and steam open.
Combine all ingredients except vanilla in double boiler; place over rapidly boiling water and beat with electric mixer at medium speed until mixture holds a peak, 7 minutes. Remove from heat and add vanilla and continue beating until mixture forms stiff peaks.
Slice and boil carrots in salted water until tender; cool. Place carrots, peppers and onions in a large oblong pan. Beat remaining ingredients well with beaters until blended. Pour over vegetables; refrigerate. May be prepared several days before serving.
Dump pie filling into cake pan (ungreased). Sprinkle dry cake mix over fruit (pie filling). Drizzle melted butter over cake mix. Bake at 350° until golden brown. Cool. Frost with Cool Whip and nuts. Refrigerate.
Dissolve jello in hot sauce. Add cold water and let cool, then add apples and nutmeats. Chill until firm. Serves 8.
Layer in oblong casserole dish the asparagus, eggs, cheese and soup. Sprinkle top with chips and bake in a 350° oven until bubbly.
Place all in a casserole dish. Cook at 375° for 3/4 to 1 hour until all liquid is absorbed.
Brown the ground beef; drain well. Stir in the salt, pork and beans and dried onions. Add the brown sugar and the barbecue sauce. Heat until the mixture bubbles. Put this into a casserole bowl. Cut the biscuits in half. Place them around the casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes, until the biscuits are golden brown.
If you have leftover ham, you can use this recipe to make your own. If in a	hurry,	buy an already prepared ham loaf at the market and make your ham balls.
Place chicken in large bowl of cold water; let stand. Meanwhile, place margarine in a 9 1/2 x 13-inch baking dish. Place in 375° oven to melt. Mix garlic salt and pepper in flour. Roll chicken in flour mixture; place in baking dish. Bake in a 375° oven for 45 minutes.
Butter an 8 x 8-inch baking dish. Slit peppers and remove seeds. Beat eggs well. Add milk and flour and beat with eggs. Place layer of peppers laying flat on bottom. Top with layer of cheese; repeat peppers and cheese. Pour egg mixture over cheese and peppers and bake at 350° for 45 to 50 minutes.
Bring 5 quarts of water and 1/4 cup Old Bay Seasoning in large stock pot. Add Potatoes; return to a boil and cook 10 minutes. Add sausage and corn. Return to boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn and sausage with a slotted spoon. Add shrimp to stock pot. Cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay Seasoning, cocktail sauce and butter. Yield: 12 servings.
Mix ingredients well in a large crockery jar or nonmetallic bowl. Add 2 1/2 cups warm water (about 110°); mix well. Cover loosely; let stand in a warm place (90° to 100°) for 2 to 4 days, stirring several times daily. To use, place in a large nonmetallic bowl; add 2 cups flour and 2 cups water. Cover loosely; let stand 12 to 24 hours. Remove amount needed and refrigerate remaining starter. To use again, add more flour and water and repeat the process.
Place all ingredients in a plastic bag in the refrigerator overnight. Bake on a rack in a 350° oven for 1 hour. Turn after 1/2 hour.
Melt margarine in large mixing bowl. Beat in cocoa and sugar. When mixture is smooth, beat in eggs, one at a time, then vanilla. Stir in flour, salt and coconut (nuts, if desired). Pour into greased 9 x 13-inch pan and bake for 25 minutes at 350°. Let cool in pan on racks and cut into squares. Top with Creamy Brownie Frosting.
Combine chopped broccoli, raisins and chopped onion in 2-quart bowl or casserole dish. Mix together the mayonnaise, vinegar and sugar. Pour over the broccoli mixture and stir together. Refrigerate until ready to serve. Before serving, sprinkle with Mozzarella cheese and sunflower seeds.
Place shredded cabbage in baking dish and sprinkle with salt, pepper and caraway seed. Spread celery soup over cabbage. Crumble corned beef and scatter over top of soup. Prepare corn bread mix according to package directions; spread over top of corned beef. Bake at 400° for 25 minutes.	Serves 6 to 8.
Melt together the oleo and chocolate chips. Mix together the flour, salt and sugar. Add to chocolate mixture. Add vanilla and eggs. Fill miniature cupcake papers 3/4 full. Bake at 350° for 22 to 24 minutes.
Cream butter and sugar. Add eggs, flour sifted with baking powder and salt. Add vanilla, chocolate chips and nuts. Bake in 13 x 9-inch pan at 300° until done in center.
Place into a baking dish the pineapple, then blueberries. Sprinkle 3/4 cup sugar and cake mix over this. Melt butter and drizzle over mixture. Sprinkle 1/4 cup sugar and nuts over this. Bake at 325° for 25 minutes. Chop through with spoon but do not stir. Bake 20 minutes more and then enjoy.
Cream butter and flour; add beaten egg yolks, milk, rind, salt and lemon juice; beat. Fold in stiffly beaten egg whites; pour into unbaked crust. Bake in a preheated 350° oven, reducing temperature to 300°.
In a large mixing bowl, combine cake mix, butter, eggs and water. Mix well. Dough should be stiff. Stir in chocolate pieces. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine apples and sugar; set aside. Beat eggs slightly; add oil and vanilla. Mix and sift flour, soda, cinnamon and salt. Stir in alternately with apple and sugar mixture. Stir in walnuts. Put in greased 13 x 9-inch pan; bake at 350° for 1 hour. Serve with whipped cream or your favorite frosting.
In large casserole, place drained green beans. Add mushroom soup and milk. Mix thoroughly. Place dried onions on top of green bean/mushroom soup mixture. Cook in oven for 45 minutes at 325° or until dried onions are browned and mushroom soup is boiling.
Begin by cooking your ground beef or chuck until fully done. Add 1/2 package of seasoning and let simmer. Next, in a stockpot, put your tomato juice and tomato sauce together. Let simmer a few minutes. Then add pinto beans and kidney beans. The next thing to do is add the rest of your chili seasoning, then let this cook together a few minutes. Last, pour in your meat for a finishing touch, stirring all together and you have a delicious pot of chili for your whole family. Makes about 12 to 13 servings.
Mix crabmeat and cocktail sauce in bowl. Place cream cheese on plate, pour crab mixture over top of cheese. Serve with crackers.
Cook chicken until tender in the water with salt. Remove chicken meat from bone and skin and cut into pieces. Reserve broth. Add four cups of the hot broth to cornmeal mix and bread crumbs. Stir in remaining ingredients, including chicken. Pour into well-greased baking pan and bake at 425° about thirty minutes. Yields six to eight servings.
Cream together butter, 1/4 cup sugar and vanilla. Stir in flour and nuts until well mixed. Pinch dough into 2 tablespoon portions. On a lightly floured board, roll each portion into a rope about 1/2-inch thick. Cut rope into 2-inch pieces. Place pieces side by side, about 1 inch apart on an ungreased 10 x 15-inch baking pan. Bake at 275° for 25 to 30 minutes, or until edges are tinged light brown. Switch pan position halfway through baking. While cookies are warm, sift rest of powdered sugar over them. Cool. Makes 5 to 6 dozen.
Mix first 6 ingredients and place in a 9 x 13-inch baking dish. Sprinkle with chopped nuts or raisins if desired. Boil the next 3 ingredients for 1 minute and then pour slowly over the batter in the baking dish. Bake at 375° for 20 to 30 minutes. Serve warm. Good with whipped topping. Serves 8 to 12.
Beat eggs until fluffy. Add vegetable oil, sugar and zucchini or cocozel squash. Sift together the flour, soda, baking powder, cinnamon and salt. Add raisins or currants, chopped nuts, lemon flavoring and vanilla. Bake at 325° for 1 1/2 hours in prepared tube pan. Cool 10 minutes before removing from pan (you may put in 2 loaf pans and bake at 350° for 1 hour).
Pound chicken to flatten. Mix cracker crumbs and Parmesan cheese. Coat chicken pieces in crumb mixture, then dip in egg. Return pieces to crumb mixture, coating well. Melt margarine in skillet over medium heat. Add chicken and brown on both sides. Remove chicken to shallow baking dish. Add mushrooms to skillet and heat through, stirring frequently. Mix in wine. Pour over chicken. Cover; bake at 350° for 15 minutes. Uncover and place Mozzarella cheese on each chicken breast. Return to oven and bake for 5 minutes.
Boil chicken and pick from bone. Simmer until done the green pepper, mushrooms, onions, celery, garlic, salt and pepper. Add tomatoes and cook 1/2 hour. Then add chicken and let cook 15 minutes. Pour over cooked rice.
Bring water to boil; add both kinds of sugar. Boil 6 minutes. Remove from stove; add remaining ingredients. Serve warm.
Mix cake ingredients and bake in 300° oven for 1 1/2 hours in angel food cake pan, greased and floured.
Squeeze lemon on chicken, salt and pepper chicken to taste. Mix together mustard, honey, paprika and basil. Brush on chicken. Cook chicken at 350° for about 45 minutes. Baste while cooking.
Dissolve Jell-O in hot water. Add pineapple. Chill until slightly set. Whip mixture and add the remaining ingredients which have been mixed together. Add 2 tablespoons of horseradish for a zesty flavor. Pour into a large mold or a 9 x 13-inch pan.
Drain all the fruits before using. Mix all ingredients together and let stand in refrigerator overnight before using.
Cream together peanut butter and butter. Add sugars, egg and vanilla. Sift together flour, soda and salt. Blend into creamed mixture. Shape into 1 inch balls, roll in sugar. Place two inches apart on cookie sheet. Press a few peanut halves on balls of dough, if desired. Bake at 375° for 8 to 10 minutes. Cool and remove to rack to cool completely.
Preheat oven to 250°. Combine crackers and nuts. Grease large pan. Cook oleo, sugar and corn syrup for about 5 minutes (slow boil). Remove from heat; add vanilla and soda. Stir. Pour mixture over crackers and nuts. Spread in greased pan. Bake 1 hour, stirring every 15 minutes. Pour out on wax paper and break apart. Cool before storing.
Blend eggs and cream cheese. Add 1 c. sugar, vanilla and blend until smooth. Line muffin tins with paper liners. Place a vanilla wafer in the bottom of each cup. Pour mixture over wafer. Fill about 3/4 full. Bake at 300° for 5 minutes. A well will form in the cupcake. Mix sour cream, 1/2 c. sugar and vanilla. Blend topping until smooth. Spread over cupcakes. Add 1/2 tsp. preserves or fruit pie filling to the top of each cupcake. Return to the oven for 5 minutes. Chill or freeze.
Beat together margarine (at room temperature), sugar, vanilla, lemon extract and eggs. Then add flour. Dough will be thick. Grease and flour 13 x 9-inch jelly roll pan. Place dough on pan and smooth to cover pan. Cut dough into any size squares. (Do not use jelly or preserves.) Put 1 teaspoon of pie filling in the middle of each square. Bake at 350° for 25 to 30 minutes until lightly brown. Cool 20 minutes. Sprinkle with powdered sugar. Cut again.
Combine cabbage, onion and green pepper. Pour sugar over and let stand 30 minutes. Mix remaining ingredients together and bring to a boil. Pour over vegetables and let set for 6 hours.
Put everything raw into bean pot and cook covered in 325° oven for 3 to 3 1/2 hours.
Put yams in casserole dish; sprinkle with brown sugar. Bake at 240° for 10 minutes. Remove from oven. Place marshmallows on top. Put back in oven for about 5 more minutes.
Combine first 7 ingredients; blend well. Shape into 1 inch meatballs. Brown in oven until done, 25 to 30 minutes. Combine remaining ingredients in saucepan; mix well. Add meatballs, stirring to coat with sauce. Simmer 15 minutes, then serve.
Brown ground beef and onions in skillet. Drain. Add remaining ingredients. Mix well. Pour into slow cooker. Cover. Cook on low 1 to 2 hours. Serve on hamburger buns.
Melt first two ingredients together and then add remaining ingredients slowly. Continue to cook for 8 minutes. Remove from heat and add 1/2 teaspoon of vanilla.
Beat eggs in saucepan with wire whip. Add sugar, water and vinegar. Cook until thick continuously mixing and whip while cooking. Cool. Cut each banana in 4 pieces on large platter. Cover with mixture, then peanuts.
Saute onions in butter until golden, not brown. Add other ingredients, bring to boil, reduce heat, cover and simmer for 4 hours.
Grease pie pan with butter. Spread chili peppers in pan. Add cheese. Whisk egg and milk together and pour over cheese. Bake at 350° oven until set and cheese is bubbly and brown on top. Let cool 2 minutes and slice on top of crackers. Great to serve when you get unexpected company!
Into pie crust, cut up the rhubarb, enough to fill the pie and almost stand up a little, but not too much or it will run out. In a bowl, sift sugar, flour and salt together and add a little water, enough to stir up the sugar, flour and salt but not a thin batter. Break in the egg and beat it all together and spoon over the rhubarb already in the pie shell. Bake at 450° for 10 minutes, enough to brown the crust, then lower temperature to 375° or lower. Bake until custard in soft.
Beat eggs and oil together with wire whisk. Add apples, 2 cups sugar, cinnamon and vanilla. Stir in flour and nuts. Pour into greased and floured 9 x 13-inch pan. Bake 50 minutes at 350°.
Make pockets in chops. Combine bread crumbs, melted butter, salt, poultry seasoning, onion and pepper. Fill pockets; fasten with toothpicks. Brown chops over low heat. Season with salt and pepper. Add water. Cover and simmer one hour.
Preheat oven to 325°. Mix ingredients. Bake 30 minutes. Serve with crackers, bagel chips or Melba toast.
Stir together whole wheat flour, all-purpose flour, sugar, baking powder and 1/8 teaspoon salt. Use a fork to beat together milk, egg whites, oil and orange peel. Shred the zucchini (you should have about 1/2 cup). Add zucchini to milk mixture. Add zucchini mixture to flour mixture; stir just until moistened (batter should be lumpy). Spray muffin cups with nonstick spray coating. Fill cups half full. Bake in a 400° oven for 15 to 20 minutes or until golden. Remove muffins from cups. Cool on wire rack. Place in plastic freezer bag, seal, label and freeze up to 2 months. Makes 8 muffins.
Pour peaches into a large cake pan. Sprinkle cake mix over peaches. Melt oleo and drizzle over top of cake mix. Sprinkle with brown sugar. Bake at 350° until brown and bubbly.
Peel and chop tomatoes and onions. Chop hot peppers and add to tomatoes and onions. Add dry ingredients to 2 1/2 cups vinegar; mix well and pour over tomatoes, onions and peppers. Cook over low heat until done and thickened. Stir often to prevent sticking.
Preheat oven to 350°. Grease a 9 x 9-inch baking dish. Melt butter and place in mixing bowl. Add sugars, water, flour, egg, vanilla, pecans and coconut, mixing well after each addition. Add the chocolate chips last. Spread batter in prepared pan. Bake for 25 to 30 minutes. Cool in pan. Cut into bars or squares for serving.