HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and soda. Cream shortening and sugar. Add eggs, milk and vanilla and beat well. Blend in dry ingredients and mix thoroughly. Add chopped pecans, dates and cherries and mix well. Shape into balls using teaspoonful of dough for each. Crush cornflakes. Roll each ball of dough in cornflakes and place on greased baking sheet. Bake in 375° oven for 10 to 12 minutes.
In a large heavy saucepan, cook bacon until brown and crisp. Remove and drain on paper towel; dice or crumble. In same saucepan, saute chopped onions and potatoes for a couple of minutes; sprinkle with flour. Add clam juice from cans and bottle, stir and bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half-and-half and season to taste. Add minced clams and heat until simmering. Do not boil. Sprinkle with bacon and serve immediately.
Peel, slice and chop fine (or grate) pears. Put in a heavy pot. Add sugar, pineapple and lemon juice. Bring to a boil. Reduce heat and let cook down until thick. Put in hot jars and seal. Makes about 30 pints.
Blend mayonnaise and sour cream or yogurt. Mix in shredded green onion, parsley, dill weed and Beau Monde seasoning. Chill for an hour to blend flavors. Serve with cut up vegetables.
Beat egg whites until stiff. Add 1/4 cup sugar to keep them stiff. Cream shortening, salt and vanilla. Add remaining sugar. Add unbeaten egg yolks; beat until creamy. Add sifted dry ingredients alternately with the milk. Fold in egg whites. Fold in blueberries. (Gently shake a bit of the flour called for in the recipe over the blueberries so they won't settle.) Turn into a greased 8 x 8-inch pan. Sprinkle top with sugar. Bake at 350° for 50 to 60 minutes.
Cook sugar, cornstarch, milk and eggs until thick and add vanilla. Cover with Saran Wrap to keep from crusting; cool. Mix powdered sugar and peanut butter. Work together to make crumbs. Sprinkle half or	a little more over bottom of cold crust. Put cold filling over crumbs. Put Cool Whip over filling. Sprinkle rest of	crumbs on Cool Whip. Refrigerate until cold.
Cook frozen broccoli until defrosted. Combine all ingredients in buttered casserole dish. Bake at 400° for 25 to 30 minutes.
Place eggs and enough water to cover in stainless boiler. Bring to a boil and boil exactly 10 minutes. Remove from heat and pour off boiling water. Cover with cold water and a few pieces of ice. Let set a few minutes. Remove shells and slice lengthwise. Remove yolks and put in separate container. Mash. To mashed yolks, add seasonings and beat until fluffy. Refill whites of eggs and garnish with paprika, a sprig of parsley or any desired garnish. Makes plenty. They go fast!
Melt butter, add cheese, salt and garlic. Dip chicken into butter mixture, then into bread crumbs. Spread remaining mixture over top of chicken. Bake at 350° for 1 hour or until done.
Mix cake according to directions on box. Add the other ingredients. Bake in preheated oven at 350°. Place pan of water on shelf below cake and bake until firm.
Combine sugar, corn syrup, light cream and butter. Cook until dissolved (on low heat). Cook to hard boil stage (don't stir). Remove from heat and add vanilla. Dip apples and roll in nuts.
Mix nuts, oleo and flour. Pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes or more. Cool.
Mix sugar and oil; beat in eggs, zucchini and extract. Add dry ingredients; add raisins and nuts. Place in a greased and floured bread pan. Bake at 350° for 50 to 60 minutes. Test for doneness.
Boil chicken until tender. Remove from bones and cut chicken to desired size. Cook spaghetti in chicken broth with onion, celery, salt and pepper, according to directions on package. Add mushroom soup, pimentos and cheese. Bake at 350° until cheese melts and browns slightly. May top with grated cheese.
Cream sugar and butter; add beaten egg yolks. Add potatoes, vanilla and nutmeg. Whip egg whites and add to mixture. Bake in pie shell at 325° for approximately 45 minutes or until done in center. Test with a toothpick.
In a large mixing bowl, put the apples. Put the sugars over apples; mix and let stand. In a small bowl, combine the flour, baking soda, cinnamon and salt. In another small bowl, stir together the eggs, oil, vanilla and chopped nuts. Pour egg mixture and flour mixture over apples; mix with wooden spoon until well blended. Pour into well-greased and floured angel food pan. Bake at 350° for 50 to 60 minutes. (I prefer margarine to "grease" the pan, and I use a mixture of some sugar and cinnamon, instead, to "flour" the pan.)
Slice tomatoes and soak in water and lime mixture for 24 hours. Rinse well. Put into ice water for 20 minutes, then drain in sink or on paper towels.
Mix all ingredients together real good. Roll into balls the size of a quarter. Bake at 350° until brown. Be sure to turn.
Layer first 3 ingredients, dot with oleo (may add small pieces of bacon, if desired). Cover. Microwave on "High" for 12 to 15 minutes or until done.
Melt oleo in iron skillet. Mix sugar, flour and milk together and pour over oleo. Then pour peaches with syrup over flour mixture. Do not stir. Bake at 350° until golden brown. Best if served hot with ice cream.
Preheat oven to 350°. Grease 13 x 9-inch baking dish. In large bowl, combine half can of chow mein noodles with rest of the ingredients. Pour into prepared baking dish. (You may top with French fried onions or cheese or both.) Sprinkle the rest of the chow mein noodles on top and bake for 45 to 60 minutes.
Blend cream cheese and margarine into flour with a pastry blender. Form 24 (1-inch) balls. Place into mini muffin pan with a ball of dough; press into place with thumbs. Combine egg, brown sugar, apricot filling and nuts. Spoon into crusts. Bake 20 minutes at 350°.
Preheat oven to 350°. Prepare lasagna noodles according to directions; drain and set aside. Crumble hamburger and fry until brown. Add chopped onion while browning hamburger. Add garlic to taste. Drain hamburger. Add 1 jar of spaghetti sauce (whatever brand you like) to meat and onion mixture. Set out 1 package cream cheese and allow it to come to room temperature. Cut slices of cream cheese. Add a small amount of meat sauce to bottom of casserole dish, enough to coat. Layer lasagna noodles; put pieces of cream cheese on the noodles. (I flatten the cream cheese out and lay on noodles.) Add meat sauce and continue, ending with meat sauce on top. Bake for 30 to 45 minutes.
Heat soup and milk in pan. Stir often. Stir in vegetables; return to boiling. Cover and cook until vegetables are tender. Stir in cheese. Heat through. If desired, substitute 16-ounce bag of frozen vegetables. Makes 8 servings.
Wash and drain beans. Cook bacon in skillet until crisp and drain well, reserving 1/4 cup bacon fat. Saute veggies in reserved fat until tender. Add chuck and brown slightly. Stir in liquid smoke and barbecue sauce. Mix well with beans and pour into baking pan. Bake 1 hour at 300°. Best ever, a meal in itself.
Cook brown sugar and cream or evaporated milk to soft-ball stage; beat until creamy. Flavor with vanilla or maple flavoring. If icing gets too hard, add a little more cream and beat.
Mix all ingredients. Beat on low 30 seconds. Then on medium 2 minutes. Put into 2 (9-inch) greased cake pans. Bake at 325° for 30 minutes. Cool in pans 10 minutes. Turn out on rack and cool completely.
Put vegetables through food grinder; coarse or fine grind as you prefer. Add salt and let stand 2 hours. Squeeze out juice. Add vinegar and sugar. Boil 15 minutes. Add mustard and salad dressing. Put back on stove and cook 5 minutes longer. Watch closely, as it scorches easily. Put in jars and seal. Makes 12 to 14 pints.
Mix sauce together and pour over chicken in electric skillet. Cook for approximately 40 minutes at 350°. Turn chicken after to keep it coated in sauce.
Combine ingredients; pour into greased 1 1/2 qt. casserole. Set in shallow pan; fill pan to 1 inch with hot water. Bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes.
Lightly brown chicken on both sides in skillet. Cover chicken with ham. Mix the water, wine and gravy mix together and pour over ham and chicken. Cover and simmer for about 20 minutes or until tender. Stir occasionally to keep gravy from sticking. Layer cheese on top and continue cooking until cheese has melted.
Cream together the butter, shortening and sugar. Add water, vanilla, flour and nuts. Mix well. Chill 3 to 4 hours. Roll between hands into (teaspoon) oval shapes (crescents). Bake on ungreased cookie sheet at 375° for 20 minutes. Roll while warm (carefully) in confectioners sugar. Makes 6 dozen.
Put liquids, sugar, salt and pepper in container and shake well. Pour over cucumbers and onions.
Place cooked potatoes in an 8 x 8 x 2-inch baking dish; set aside. Combine 2 teaspoons melted margarine with flour, dry mustard, salt and pepper. Add liquid from potatoes and milk. Cook until thickened and bubbly, stirring frequently. Stir in ham and cheese. Cook until cheese melts. Pour over potatoes. Mix 1 teaspoon margarine, bread crumbs, paprika and thyme; sprinkle over mixture. Cover with aluminum foil; prick several holes for steam to escape. Bake at 350° for 1 hour.
Mix all together, toast muffins then spread with tuna mixture. Brown under the broiler.
Mix the pie filling and pineapple together in a 9 x 13-inch pan. Sprinkle yellow cake mix over top. Melt margarine and pour over the top; sprinkle with nuts. Bake at 350° for one hour; top with Cool Whip.
Combine all ingredients except cheese. On wax paper form into ball. Roll out 1/2 with rolling pin. Place meat layer in pan, cover with cheese. Layer the other 1/2 over the top. Bake in 350 degree oven for 1 hour. Serve hot.
Whirl together parsley, anchovies, lemon juice, chicken broth and capers for about 1 minute or until pureed. Add the oil and whirl 30 seconds longer; set aside.
Blend grated carrots and oil thoroughly. Add eggs one at a time, blending after each addition. Then add remaining ingredients which have been sifted together. Pour into a 12 x 18-inch greased pan and bake at 350° for about	30 to	35 minutes. Let cool, then frost and cut into bars.
Brown sausage and drain. Mix eggs, milk and seasonings. Pour over bread in casserole dish. Sprinkle on sausage. Top with grated cheese. Bake 30 minutes at 350°.
Blend eggs, sugar, salt, vanilla, lemon and almond extracts; set aside. Add rolls to scalded milk; let soak a few minutes. Add egg mixture to milk and rolls. Pour into 8 x 8-inch baking dish. Melt butter and pour over top. Mix cinnamon and sugar. Sprinkle over butter. Bake at 350° on rack over water 1 hour. Yields 9 servings.
Separate skins from pulp of grapes. Cook pulp 5 minutes or until softened. Put through sieve to remove seed. Add pulp to skins. Mix sugar and flour together. Add to grapes. Stir in lemon juice. Make pastry. Pour in pastry-lined pie pan. Cover with top crust and crimp edges. Bake at 425° for 35 to 45 minutes.
Mix cake mix, sugar, oil and nectar. Add eggs, one at a time, to mixture. Cook in tube pan for 1 hour at 325°.
Bring first 3 ingredients to a boil. Remove from heat and add jello. Mix well and chill in refrigerator for 1 hour. This must be cold before adding whipped cream. Place can of milk in freezer for 1 hour. Take out and beat to a stiff peak. Blend thoroughly with jello mixture. Pour in a 9 x 13-inch dish or two 6 x 10-inch dishes. Mix topping of margarine, nuts, coconut and cracker crumbs. Crumble over top. Store in refrigerator overnight before serving.
*If desired 1 cup (about 5 oz.) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or combination of seafoods may be substituted.
Stir to dissolve jello mixes in boiling liquid. Pour into a 13 x 9-inch pan. Refrigerate for 3 hours, until firmly set. Dip bottom of pan in warm water for ease in lifting out "finger-size" jello squares that you cut.
Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator at least 1 hour. In a mixing bowl, stir together flour, the 1 tablespoon sugar, baking powder and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined. Spray an 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan. Bake in a 450° oven for about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely or serve shortcake warm.
Soften cream cheese, gradually stir in sour cream. Add bean dip and taco seasoning and stir well. Put into small casserole dish and top with cheddar cheese. Cover and heat at 325° for 30 minutes. Serve with chips.
Grease and flour 4 (1 pound) coffee cans and fill half full. Bake 1 hour at 350°.
Line baking dish with boiled chicken. Mix in broth, vegetables and cream of chicken soup. Pour over chicken. Mix flour, milk and oleo. Pour over vegetables. Bake at 350° until brown. Serve hot.
Heat broth to boiling. Add broccoli and carrots. Return to boil. Reduce heat to low; cover. Cook 5 minutes or until vegetables are tender. Stir in rice and lemon juice. Remove from heat and cover. Let stand 5 minutes or until liquid is absorbed. Fluff rice with fork before serving.
Cook rice in 2 cups of water. Cook broccoli and drain. Cook onion in butter. Mix all ingredients together. Pour into greased casserole dish. Top with more cheese and bake for 30 minutes at 300°.
Cook macaroni according to package directions. Drain. Combine all ingredients; toss to mix. Cover and refrigerate at least 8 hours. Serve cold. Makes about 12 (3/4 cup) servings.
Sprinkle meat with salt and pepper and dredge in flour. Heat shortening in frying pan; brown meat and add onion. Pour apple juice over meat and bring to boil. Cover and simmer for about 1 1/2 hours or until meat is tender. Cut carrots into long, narrow strips. Slice celery into 1/2-inch chunks. Core and peel apples; cut in medium slices and place in casserole dish. Pour stew into vegetable mixture. Add spices and bake in preheated 350° oven about 30 minutes. Serve over mashed potatoes or rice. Makes 6 servings.
Cook broccoli according to package directions; drain and set aside. In a medium saucepan, combine cream cheese and milk. Heat and stir until smooth. Stir in cooked broccoli. Season to taste with salt and pepper.
Melt sweet chocolate in double boiler. Do not boil or overheat. Stir until melted. Cool. Whip egg whites until stiff, but not dry. Gradually add melted chocolate. Last, fold in whipped cream and flavorings.
Mix ingredients; bring to a boil over medium heat. Simmer for 15 minutes. Serve in mugs with celery sticks.
Cream sugar and butter; add milk and eggs. Add zucchini, vanilla and orange peel and rest of ingredients. Bake in a tube or Bundt pan at 350° for 1 hour. Sprinkle with confectioners sugar when done.
Mix ingredients thoroughly. Press into a 9 x 5 x 3-inch loaf pan or shape into loaf. Bake, uncovered, at 350° (moderate oven) about 1 1/2 hours. Remove from oven and drain off excess fat. Makes 6 servings.
Simmer raisins in 1 cup of tea for 15 minutes in covered pot. Add sugars, applesauce and butter until melted. Let it cool. Add 2 well beaten eggs. Sift flour and all dry ingredients. Mix well and add to mixture. Grease a tube pan and sprinkle with flour. Shake out excess. Cook for 2 hours at 325° covered with foil.
Cook lemon pudding as directed on box. Add the lime gelatin (dry). Add 1 cup cold water; stir. Add to this the drained crushed pineapple.
Grease 9 x 13-inch pan. Sprinkle 1 cup chopped pecans and 1 cup flaked coconut into prepared pan. Mix one German chocolate cake mix by directions and pour over nuts and coconut. Melt one stick margarine and 8 ounces cream cheese; add 1 pound of confectioners sugar and whisk until smooth. Pour over cake mix. Bake at 350° for 40 minutes.
Boil sugar, milk and butter for 1 minute. Add vanilla, quick oatmeal and chocolate chips.
In a saucepan, over low heat, melt the semi-sweet chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat. Stir in 1/2 cup nutmeats. Spread into an aluminum foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining milk, cream and vanilla. Remove from heat and stir in remaining nutmeats. Spread over first fudge layer in square pan. Chill for about 2 hours or until firm. Turn fudge onto a cutting board. Peel off foil and cut into squares. Store loosely covered and at room temperature. Yield: about 2 1/2 pounds.
Saute onion, garlic and celery. Add ground meat and lightly brown. Add chili powder and 2 (6 ounce) cans tomato paste with water. Boil, then add raw macaroni. Cook until macaroni is done. Add more water if necessary. Makes 8 servings.
Saute onion, oil and ground beef until brown and crumbly. Make sauce of corn, salt, rosemary, oregano and marjoram. Combine tomato sauce and enchilada sauce. Pour 1/2 of sauce mixture over meat; simmer 5 minutes. In bottom of large flat cake pan or electric skillet, arrange 6 tortillas. Pour meat mixture over top. Put 1/2 of cheese over meat. Cover with remaining tortillas (6); next put on rest of meat mixture, then rest of sauce. Top with rest of cheese. Cover and bake at 350° for 1/2 hour. (Electric frypan at 240°.) If prepared earlier in day, allow 1 hour to cook.
In a small bowl, combine honey, mustard, lemon juice, poppy seed and pepper. Rinse chicken; pat dry. Place chicken, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 15 minutes. Turn. Continue broiling for 10 minutes.
Mix graham crackers, butter and sugar together; pack into an 8 x 12-inch or 9 x 13-inch pan. Bake 8 minutes at 375° and cool. Combine cream cheese and powdered sugar; beat well. Blend in the whipped cream. Pour mixture over cooled crumb crust; refrigerate until firm. Pour cherry pie filling over cream filling. Refrigerate and serve.
Mix together the sugar, cocoa, corn syrup, vinegar and salt thoroughly in a heavy saucepan. Add butter; cook slowly, stirring constantly, until the sugar dissolves. Bring the mixture to a boil; add evaporated milk slowly, so boiling does not stop. Cook mixture over low fire, stirring occasionally, until it reaches 265°. Mix into 2-quarts freshly popped corn. Dip out large spoonfuls and make into balls, first wetting the hands in cold water or rubbing them lightly with butter. One must work quickly. Yield: About 20 (4-inch) balls.
Sift flour and begin to beat butter and flour. Add gradually and blend until creamy. Add remaining ingredients. Roll dough into small balls and place on greased cookie sheet. Press with fork and bake at 375° for 10 to 12 minutes.
Brown beef and set aside. Cut up lettuce. Mix in tomatoes, onions, cheese and beef. Pour dressing over to taste. Mix well, then add chips. Makes a big bowl.
Place chicken in microwave dish and add sauce. Season to taste. Cover and microwave on High for 10 minutes. Turn chicken and add sauce. Cook on High another 10 minutes or more, depending on size of chicken.
Place chocolate chips in ovenproof bowl in warm oven, about 150°, leaving oven door slightly open. When chocolate has begun to melt yet still retains shape somewhat, remove from oven and beat until smooth. Pull a single leaf upside down over surface of chocolate. Tap leaf against bowl to remove excess. Place chocolate side up on baking sheet. Chill in refrigerator. When chocolate is chilled and hardened, peel off rose leaf. Can store in airtight container in refrigerator for several days. Serves 10 to 12.
Process peaches in food processor or blender until smooth. Combine peaches and honey in saucepan. Mix together the cornstarch, lemon juice and water; add to peach puree and heat until thick and bubbly. Stir in almond extract. Use with Peach Stuffed Chicken recipe, or over ice cream or pancakes. Makes eight 2-ounce servings.
Crumble sausage in a medium skillet. Cook over medium heat until brown. Stir constantly, then drain well. Line bottom of a buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage, then cheese. Combine eggs, milk, salt and pepper. Pour over sausage. Bake 15 to 20 minutes until set. Let stand 5 minutes after removing from oven. Be sure center of dish is not too watery. Cut into squares and serve immediately.
Cream together margarine, sugar, eggs, applesauce and vanilla until smooth and creamy. Slowly add flour. When all is combined, mix in 7-Up.
In a large bowl, layer vanilla wafers and sliced bananas until you get 1 1/2 inches from top. Prepare pudding according to package directions. Pour into bowl over wafers and bananas. Slide a butter knife around sides and a few places on top to allow pudding to go to the bottom. Let cool in the refrigerator for 1 hour or more. Then eat and enjoy!
Fry bacon until brown; add onion and cook until done. Then add mustard, ketchup, molasses and brown sugar. Cook until bubbly, then add beans and cook 5 minutes more.
Bake in 9 x 13-inch Corning Ware. Seal tightly. Bake at 350° for 1 hour. Stir after 30 minutes.
Combine all ingredients, adding water last. Water aides in mixing, but do not use too much.
In a pan, brown the onion, garlic and meat in oil. Add the tomatoes, chili flakes, water, noodles and seasoning. Cook until noodles are cooked. You can add any fresh, canned or leftover vegetables. Sprinkle top with Parmesan cheese.
Cut tenderloin into 1 1/2 x 1/4-inch strips. Set aside. Drain pineapple, reserving juice in small bowl. To juice, add ketchup, water, soy sauce, pepper and ginger; stir until smooth. Heat oil in a large skillet or wok on high; stir-fry pork and onion for 5 to 7 minutes or until pork is no longer pink. Stir pineapple juice mixture. Add to skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Reduce heat; cover and cook 5 minutes. Serve over rice. Serves 4.
Brown meat and onions. Add tomatoes, rice and sauce. Salt and pepper to taste. Cover and simmer for 5 minutes. Add cheese, then stuff peppers. Bake, uncovered, for 25 minutes at 350°.
Melt butter; stir in flour; add milk and cool until it thickens. Add slightly beaten egg yolk and shredded crab meat and seasonings. Cook 3 minutes. Stir in onion, lemon juice and red and green	peppers. Fill crab or scallop shells with mixture. Sprinkle bread crumbs. Bake in hot oven until top is brown.
Stirring frequently, cook the first 5 ingredients until beef is browned. Add the remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally. Simmer at least 1 hour.
Combine first 5 ingredients. Stir in pecans. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into two greased loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Peel and cube potatoes in 1-inch chunks. Boil in salted water until done. Drain well. Mix oleo and sour cream. Pour over potatoes and toss lightly. Season with pepper and more salt, if necessary. Pour potatoes into glass baking dish that has been sprayed with Pam. Sprinkle green onion, cheese and bacon bits over potatoes. Cover with foil and place in a 350° oven until cheese is slightly melted (about 10 to 15 minutes).
Mix flour, sugar, baking powder, salt and baking soda in a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once; stir just until the mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3 loaf pan. Bake at 350° for 65 to 70 minutes or until done. Cool on wire rack.
In a buttered 2-quart casserole dish, combine the rice, green pepper, celery, onion and water chestnuts. In a bowl, combine mayonnaise and tomato juice. Stir in salt and pepper. Pour half of the mixture over rice. Arrange shrimp and crab around edge, leaving a hole in center. Pour rest of liquid over everything. Put almonds and cheese in center. Sprinkle with paprika. Bake, covered, in a preheated 350° oven for 30 minutes.
Dissolve raspberry gelatin in 1 cup water. Add cherry pie filling and chill until set.
Put the desired number of eggs in a shallow baking dish or pan. Salt and pepper to taste. Cover with cream. Bake at 400° for 8 to 10 minutes. Can bake biscuits at the same time.