HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and mix well. Store in airtight container in cool place. Will keep weeks. Yields 8 1/2 cups.
Beat eggs well. Add cake mix, Jell-O, oil and strawberry juice. Mix well. Pour into 5 greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Cream sugar and butter. Add peanut butter and beat. Add vanilla. Add the rest of the ingredients and mix. Make balls, then "x" with a fork. Bake at 350° for 10 to 15 minutes.
Cook and stir ground beef, pork, onion and garlic. Drain. Add tomatoes and break up with a fork. Sti rin tomato sauce, 3 tablespoons parsley flakes, sugar, 2 teaspoons salt and basil. Simmer, uncovered, for 1 hour or until thick at 350°.
Mix the ingredients and pour over buttered bread in pan. Let set awhile before baking. Bake at 350° for 30 minutes. Make lemon sauce (recipe following) and pour over pudding.
Brown meat with garlic, onions, salt and pepper. Drain grease. Add tomato sauce and chili powder. Heat 9 x 13 pan 5 minutes. Spray with Pam. Take tortillas, scoop meat into tortillas and roll up. Put in pan. Spread chicken soup over top. Pour milk. Cover with cheese. Bake 25 minutes at 350°.
Cream butter; gradually add powdered sugar and cream well. Blend in egg and vanilla. Add flour and mix well. Stir in chopped nuts and candied cherries. Chill dough 1 hour. Then, divide dough in thirds. Shape into rolls about 12-inches long. Wrap in wax paper. Chill at least 3 hours. Cut in slices and place on ungreased cookie sheet. Bake at 325° for 13 minutes, approximately.
Bring water to a boil. Add salt and grits. Bring to a boil and cook 2 1/2 minutes. Take off eye. Add garlic cheese and butter. Stir. Pour into baking dish.
Cook pork liver in water to cover for 20 minutes (save liquid). Grind liver, bacon and onion. Add other ingredients and mix thoroughly. Pour into greased loaf pan. Bake at 350° for 1 hour.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans or 3 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Cream shortening and sugar thoroughly. Mix in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and dates. Spread in pans. Bake 65 minutes or until a wooden pick inserted in center comes out clean.
Add applesauce and soda. Beat until light and puffy. Cream butter and sugar. Warm the beaten sauce; add the butter mixture and beat until creamy. Add the cinnamon and spice; thoroughly stir in the flour a little at a time. Dredge raisins with flour and stir into mixture before pouring into well-greased and paper-lined pans. Bake in two layers or in loaf at 350°. Bake until pick inserted in center comes out clean.
Heat oven to 350°. Mix chili, cumin, salt, pepper and tomatoes in bowl. Mix sour cream, scallions and chiles in second bowl.
Cook meats and save the broth. Grind the meats, onions and tomatoes. Combine all ingredients including broth. Cook over a low heat, stirring frequently. The mixture burns easily.
Dissolve Jell-O in boiling water. When just slightly cool, add sherbet and put in refrigerator until partially set.
Cream together margarine, shortening, vanilla and sugar. Add eggs one at at time, beat after each. Sift together flour, cocoa and baking powder. Add dry ingredients alternately with milk. Mix well and pour into a greased 10 inch tube pan. Bake at 350° for 1 1/2 hours.
Grind apples, tomatoes, green peppers, large onions and hot pepper in a grinder or chopper. Add remaining ingredients. Boil 15 minutes. Put in clean jars and set in hot water to seal. Great with beans and meats.
In bowl, gently combine potatoes and eggs. Combine dry ingredients and onion. Stir into potato mixture. Drop by tablespoonfuls onto a preheated greased skillet. Brown lightly on both sides.
Place oats in container of electric blender or food processor; process until finely ground; set aside. Beat butter in a large bowl at medium speed of an electric mixer; gradually add sugars, beating well. Add eggs and vanilla, mixing well. Combine ground oats, flour, soda, baking powder and salt; gradually add to creamed mixture, mixing well. Stir in chocolate morsels, grated chocolate and pecans. Drop dough by level tablespoonfuls onto greased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly. Remove to wire rack and cool completely. Yields 7 dozen.
Put pecans in bottom of unbaked pie shell. Pour mixture of remaining ingredients on top of pecans. Bake for 30 to 35 minutes at 400°.
Insert cloves in oranges about 1/2-inch apart. Bake at 350° for 30 minutes. At the same time, heat cider in a large kettle on low heat. Do not boil! Remove cider from heat; add lemon juice, cinnamon sticks and clove studded oranges. Cover and heat for 30 minutes on low heat. Remove from heat and add gin and brandy. Serve warm.
Cut chicken in small strips and coat in cornstarch. Cut all veggies into small pieces or cubes. Stir-fry coated chicken in light oil until white in color. Add squash and green pepper, then add onion and mushrooms. Stir in bamboo shoots and water chestnuts. Add soy sauce and garlic to taste. Simmer for about 5 minutes. Serve with rice.
Sift together flour, cinnamon, ginger, baking powder, baking soda and salt. Set aside.
Cut baked potatoes in half lengthwise. Scoop out potato; whip until fluffy with remaining ingredients (reserve 1 cup of cheese for tops). Mound back into shells. Bake in a moderate oven (350°) until cheese melts.
Topping: Mix nuts, cinnamon and 1/2 cup of sugar; set aside.
Preheat oven to 375°. Unwrap cookie dough; place in 2-quart batter bowl. Add peanut butter, mixing well. Add remaining ingredients to dough. Drop by rounded teaspoonfuls 1-inch apart onto a 15-inch baking dish. Bake for 16 to 18 minutes or until light golden brown.
Dissolve gelatin in one cup of cherry juice and one cup pineapple juice; cool. Add Cokes, cherries, pineapple and pecans. Chill in refrigerator until ready to serve.
Marinate chicken breasts for 8 hours or overnight. Toss with shredded lettuce, almonds, noodles, onions and poppy seed.
Broil tenderloins 5 inches from heat for 10 minutes; turn and broil 10 minutes more. Meanwhile, lightly brown mushrooms in butter. Combine cornstarch, garlic powder, chicken broth and sherry. Add to mushrooms and cook on medium, stirring constantly, until thickened. Serve over broiled tenderloins and spinach pasta. Makes 2 to 4 servings.
Coat a 1 1/2-quart casserole dish with nonstick cooking spray. Layer sweet potatoes in dish; sprinkle onion evenly over top. Melt margarine and add milk, salt and pepper; pour evenly over potatoes. Sprinkle parsley and Parmesan cheese over potatoes. Bake, covered, for 1 1/2 hours at 325°. Turn heat up to 375°; remove lid and allow cheese to turn light brown before removing from oven. Serves 6 (1/2 cup servings). Each serving contains 137 calories, 3.5 g protein, 3 g fat, 2.6 mg chol. and 69 mg sodium.
Blend oil with eggs. Mix sugar, flour, cinnamon, nutmeg, soda and salt. Add to oil mixture. Stir in apples and nuts. Squirt 3 tablespoons lemon juice over the top after putting in a 13 x 9-inch pan. Batter will be very thick. Bake 30 to 40 minutes at 350°.
Crush about 16 to 18 Ritz crackers and mix all ingredients together. Crumble about 4 to 6 more crackers over top and bake at 350° for about 25 to 30 minutes.
Cut thin slice off Kuta (or eggplant) lengthwise; scoop out seeds. Bring water to boil in a large saucepan, add Kuta or eggplant; parboil, covered, for 3 minutes. Lift carefully out of water, drain. Cool slightly. Heat oil in skillet. Add onion, cook until transparent. Add sliced mushrooms; cook 4 minutes longer. Stir in meat; brown lightly. Add sour cream, egg, salt, pepper and nutmeg. Cook 3 minutes more. Remove from heat. Scoop the flesh from Kuta or eggplant, combine with meat mixture, then spoon mixture back into shell, pulling some mushrooms to surface. Combine bread crumbs, Parmesan and paprika; sprinkle over top. Dot with butter. Place in greased baking dish; bake at 375° for 25 minutes or until browned. Serves 3 to 4.
Saute onion and zucchini in margarine until soft. Place in 4-quart casserole. Add remaining ingredients and mix well. Bake uncovered at 350° for 45 minutes.
Sift flour, baking powder and salt together. Cut in shortening and add milk to make a dough. Roll out on a well floured board or pastry cloth. Roll dough to 18 inches long and 12-13 inches wide. Spread sweetened peaches to within 1/2 inch of the edge. Cut up 1/2 stick of margarine and place on top of peaches. Roll up 1/2 of dough from one side and then roll up to meet and pinch together. Seal ends. Bake until brown in a well greased cobbler pan large enough to hold the sauce. After it is baked, add 3/4 stick of margarine, 1-1/4 cup sugar, 1-1/4 cup water. Put back in oven and let boil 8-10 minutes.
Make custard of egg yolks, 3/4 cup sugar and lemon rind. Cook until custard coats spoon. Add gelatin; cool. Fold in the egg white-sugar mixture, beaten stiff. Tear angel food cake into bite size pieces and stir into lemon mixture. Pour into well buttered angel cake pan; chill overnight. Serve with Cool Whip or whipped cream.
Mix chocolate and butterscotch pieces in double boiler and melt. Add noodles and nuts. Drop from teaspoon onto waxed paper. Makes 3 dozen.
Clean and cut celery stems into bite-size pieces. Cook until soft; drain. Mix the sugar, vinegar and water. Bring to a good boil. Add cooked celery pieces. Set aside to cool and the refrigerate. Keeps well. Use as a sour side dish for any meal.
Put the sugar, salt and shortening into a bowl and add the boiling water. Cool to lukewarm. Dissolve the yeast in the 1 cup warm water. Add to the sugar-shortening mixture. Add 3 cups flour and beat smooth. Add most of the remaining flour gradually. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding any remaining flour. Grease a bowl with olive oil and place the dough in it. Cover with a towel and place it in a warm place until doubled in bulk, about 1 hour. Punch the dough down and divide into halves. Shape each half into a round loaf and place each into an oiled 8-inch round pan. Cover again and let rise in a warm, draft-free place until doubled in bulk, about another hour. Bake in a 400° oven until nicely browned.
Mix first six ingredients at high speed for 7 minutes, scraping bowl several times. In a separate bowl, mix the butter, sugar and cinnamon well. Pour half the cake mixture into a well-greased and floured Bundt pan and sprinkle 1/2 of the sugar, cinnamon and butter mixture. Pour the rest of the cake mixture over this and finish up with the rest of the sugar, cinnamon and butter mixture. Bake at 300° for about 1 hour or until a toothpick comes out clean.
Place concentrate in large mixing bowl and beat 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Store leftover in freezer.
About 30 minutes before serving, preheat broiler if necessary. Remove stems from mushrooms. In skillet, melt butter. Remove from heat. Add mushroom caps and gently toss to coat well. Place mushroom caps, stem side up, in broiling pan. Broil 3 minutes.
Cut tomatoes in half, crosswise, and place cut side up in baking dish. Sprinkle with seasonings. Sprinkle with parmesan cheese, then top with mozzarella cheese. Bake uncovered for 20-25 minutes at 350 degrees until cheese is browned and bubbly. Serve immediately. Serves 4.
Heat iron skillet with bacon grease (left from cooking the bacon). Sprinkle a pinch of cornmeal in pan until brown (to know when pan is hot).
Cook macaroni	and drain. Combine macaroni and next 5 ingredients; pour into a greased 12 x 8 x 2-inch baking dish. Combine butter and cracker crumbs; sprinkle over macaroni mixture. Bake at	350° for 30 minutes. Yield: 6 to 8 servings. May be doubled easily.
Cook spaghetti in boiling, unsalted water; drain. Toss all ingredients together and refrigerate.
Preheat oven to 350°. Grease and flour 9 x 13 pan. Mix eggs and brown sugar over low heat just until sugar melts. Add flour, vanilla and pecans. Spread in pan and bake for 15 to 20 minutes.
Cook carrots slightly and drain, slice. Slice onions in rings and separate. Slice green pepper in rings, heat the following thoroughly but do not boil, soup, vinegar, sugar, oil, salt and pepper. Pour marinade over vegetables, cover tightly. Refrigerate 24 hours. This will keep in refrigerator for a long time.
Break cake in pieces. Mix pudding according to package. Pour over cake. Slice strawberries and mix with glaze. Pour over cake. Cream the cream cheese; add sugar and vanilla. Add the Cool Whip and put on strawberries and glaze. Garnish with strawberries.
Brown meat and onions together in pan.	Drain.	Add sugar, vinegar and catsup. Stir well. Add beans. Stir well. Pour into baking dish. Bake at 350° for 30 minutes.
Combine and beat together. Drop from teaspoons on ungreased cookie sheet; spread far apart. Bake for 10 minutes at 375°.
Marinate chicken at least three hours in combination of all remaining ingredients. Grill chicken over hot coals for six to eight minutes, turning once. Serve with rice.
Preheat oven to 400°. Grease cookie sheet. Roll mixture into balls. Place on cookie sheet. Bake 10 minutes. Turn on broiler to brown. Watch carefully to prevent burning.
Melt fat, blend in flour, add onions and peppers. Cook until tender. Add garlic, tomatoes, water and seasonings, stirring occasionally on low heat. Add rice, shrimp, sausage and tomato juice. If making ahead, add more tomato juice. Put into greased casserole.	Sprinkle with cheese and parsley. Bake 350°, until hot...about 20 minutes.
Place chicken in shallow greased baking dish. In another bowl, mix other ingredients and spread over chicken. Bake covered for 1 hour, then uncovered for 30 minutes in a 300° oven.
Preheat oven to 400°. Line 12 muffin cups with paper liners. In heavy saucepan, combine first 4 ingredients and stir over medium heat until butter melts. (Cool until just warm to touch.) Beat in eggs.
Combine soup, mushrooms and rice in a greased crock-pot. Stir well. Lay chicken breasts on top of mixture and sprinkle with onion soup mix. Cover and cook on low setting 4 to 6 hours. Serves 2, 1 1/2 to 2 quarts.
In a medium pan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add margarine. Stirring, bring to a boil, over medium-high heat, and boil 1 minute. Remove from heat. Add to macaroni with 1/2 of cheese. Put on 1/2 of cheese for topping. Bake, uncovered, in a 375° oven for 25 minutes, until hot and bubbly.
Mix all ingredients together and turn into greased 6 x 10-inch baking dish. Bake in a 375° oven until firm and light brown, about 1 hour. Cut into squares and top each with catsup or chili sauce. Serves 6 to 8.
In large bowl, sift first 6 ingredients. Add oil and eggs. Beat together well. Stir in sour cream and vanilla. Mix in zucchini and nuts. Bake in a 350° oven for 80 minutes.
Bake cake the night before in a sheet pan. Prepare Jell-O with 2 cups boiling water and 8 ice cubes; add strawberries. Let Jell-O mixture partially set. Prepare vanilla pudding as directed on package. Let cool to room temperature before layering. Cake should be sliced into 3 layers.
Combine graham cracker crumbs and sugar; add cooled, melted butter and mix well. Press onto bottom and sides of a 10-inch spring-form pan. Set aside.
Mix chicken with soup and sour cream together and put into a 3-quart casserole. (I use a large glass cake pan.) Sprinkle with cracker crumbs; pour melted oleo over crumbs. Bake at 350° for about 30 minutes.
Mix above ingredients (except chocolate chips). Form into mounds the shape of mountains. Let dry overnight. Dip top portion into melted chocolate to form "snow" on top of peaks.
In skillet, fry sausage and crumble. Drain, reserving 3 tablespoons, to saute onion, green pepper, celery and green chilies. Mix all ingredients together and place in a 9 x 13-inch greased casserole. Bake at 350° for 1 hour. Yields 10 servings.
To layer ingredients in punch bowl: Cool cake and slice in chunks. Put 1/4 of cake in bottom of punch bowl. Pour 1/2 of one box prepared pudding over cake. Layer 1/2 bananas on top. Repeat as before. Add cherry pie filling next. Top with another 1/4 of cake. Pour 1/2 of second box of prepared pudding over cake. Top with 1/2 of crushed pineapple and repeat. Put strawberries over all and in center of cake topped with whipped topping. Great for Christmas or holidays.
In a blender, put strawberries, sugar and egg white. Blend for several minutes until lightly thickened. Put strawberry mixture in Cool Whip. Cover and put in refrigerator.
In a saucepan, combine the cornmeal, sugar, salt and milk. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat. Cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage.
In 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes. Cut each biscuit into quarters. Remove dish from oven. Stir. Top with biscuits. Bake 15 minutes or until biscuits are golden. Serves 5.
Cook all ingredients in a 1 1/2-quart saucepan over medium heat, stirring real hard, about 4 minutes or until mixture forms a ball. Remove from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds or until it is smooth and blended. Cool completely. Store in airtight container in refrigerator.
Brown meat and pour off excess fat. Add garlic, salt, pepper, sugar, tomatoes and tomato sauce. Cook and simmer for 15 minutes. Add chopped onions, including green tips. Blend cream cheese and sour cream. Add to mixture. Then add cooked noodles and top with grated cheese.
Coat meat with flour and brown meat. Add all of the ingredients and 1/2 cup water. Simmer 2 hours. Serve over rice or noodles.
Brown ground beef, onions, green peppers and celery. Drain. Add remaining ingredients. Simmer 1 to 2 hours.
Place boneless roast in nonmetal container. Add 3 cups wine, onions, carrots, garlic, bay leaves, 1/4 teaspoon pepper and parsley. Cover and refrigerate overnight. Turn meat occasionally. Drain meat; reserve marinade. Pat meat dry. Coat meat with mixture of: 1/4 cup flour, salt and 1/4 teaspoon pepper.
Arrange in casserole in the following order: onions (cut in rings); potatoes (cut in rings) and pour on top 1 can cream-style corn. Place sausage patties on top of corn, pour 1/2 can tomato soup on top of sausage. Bake uncovered for 1 1/2 hours at 350°.
Grease a 9 x 5 x 3-inch loaf pan. Preheat the oven to 350°. Sift the flour, cinnamon, nutmeg, pumpkin pie spice, salt and baking soda into a medium size bowl. Beat the sugar, pumpkin, oil and eggs into a second medium size bowl until well blended. Stir in the dry ingredients until well mixed. Turn into the prepared pan.
In a mixing bowl, combine first 5 ingredients. Add approximately 1 cup warm milk or enough to make mush, and stir well. Now, add egg and shortening. Mix and set aside for 30 minutes so that mixture reaches room temperature.	Thoroughly stir the mixture.
Boil chicken until done. Drain, set aside to cool. Combine celery, onions, and cream cheese. Mix until completely blended. Chop chicken breast into 1/2 inch pieces. Add chicken to cream cheese mixture. Blend well.
Brown the sausage, adding the onions and celery when the sausage is half browned. Add the sausage mixture, the stock and the seasonings to the crumbled cornbread and biscuits and mix well. Spread out into a 9 x 13 baking dish and bake at 350 until the top is nice and brown and a knife inserted in the center comes out clean.
Combine all ingredients in casserole dish. Bake at 375° for 45 minutes.
Drain pineapple, reserving 3 tablespoons of juice. Combine sugar, flour and juice. Add cheese and pineapple chunks, mixing well. Spoon mixture into greased 1 quart casserole.
Mix Crust: Beat together flour, salt and shortening. Add to this egg, egg yolk, lemon juice and cold water.
Mix all ingredients except the margarine until combined. Shape into 4 patties. Coat a nonstick skillet with the margarine; add the patties. Cook over medium-high heat for 7 to 8 minutes, until the patties form a brown crust. Carefully turn the patties and cook for another 7 to 8 minutes.
Cream butter and sugar. Add egg and flavorings. Mix salt, soda and cream of tartar to flour; add to mixture. Drop by teaspoon onto cookie sheet; press down with floured glass, about 1 inch apart. (Use only a portion of the teaspoon for smaller cookies.) To flatten, dip cup or glass into flour and press down on raw cookie. Decorate center of cookies with a cherry, piece of candied fruit or walnut or pecan piece before baking. Bake at 375° for 10 minutes, until edge is light brown. Take off sheet immediately. Makes approximately 3 to 4 dozen cookies.
Mix dry ingredients in large bowl. Add eggs, shortening, buttermilk and vanilla. Mix well. Store in covered container. Batter will keep in refrigerator for about 4 weeks. Bake muffins at 400° for 15 minutes.
Beat eggs until foamy. Gradually add sugar; beat until thickened somewhat. Add vanilla, salt and half and half. Beat well again. Pour into 1 gallon ice cream freezer. Add milk to fill line. Cover. Pack freezer in ice and rock salt and turn until very hard to turn, adding ice when necessary. If using an electric machine, follow manufacturer's directions.
Cook pudding with 3 cups of juice drained from all fruit or orange juice until it thickens. Cool. Then mix in all the fruit that has been drained. Chill.
Combine all but the mushrooms; cook for 5 minutes on medium to medium-high. Add mushrooms; simmer for 2 minutes. Put in bowl; cover tightly and chill for several hours or overnight. Stir a few times.
Combine all ingredients; pour into a loaf pan. Bake 1 hour at 350°.
Peel and quarter potatoes. Place potatoes and water in pan and cover. Cook until potatoes are tender, 12 to 15 minutes. Let stand 5 minutes. Drain. Melt butter; pour over potatoes. Stir in parsley flakes. This can also be cooked in the microwave.
Soften yeast in warm water in large bowl. Mix in butter, sugar, salt and milk. Stir to melt butter and cool. Stir in some flour, then eggs, softened yeast and raisins. Add rest of flour and knead 10 minutes. Let rise and work down. Let rise and work down again. Roll out; brush with butter; sprinkle with sugar and cinnamon. Fold one end 1/3 over and fold other end over it. Put in pan. Cut halfway through dough with scissors on both sides several times. Take each section and twist and press down. Bake at 350° for 45 minutes. Ice with powdered sugar icing. Make with water and vanilla.
Place chicken breasts between 2 sheets of wax paper; pound with mallet until flat like a pancake. Dip pounded chicken in flour-seasoning mixture in plastic bag. Do not crowd. Toss until coated. In a large skillet, melt butter. Brown chicken breasts on each side. Keep adding butter as needed while browning the chicken. Do not allow chicken to burn. In an 11 x 9 x 2-inch glass baking dish, layer browned chicken pieces. Add wine and chicken broth to skillet, stirring getting all the goodies left from frying the chicken; pour wine-broth mixture over chicken breasts. Cover with foil and bake at 300° for about 35 to 40 minutes. This dish may be frozen. Serves 6 to 8.
Mix all ingredients. Pour into a 2-quart baking dish. Bake at 350° for 20 to 30 minutes. Serve with low salt crackers.
Cream softened cream cheese and mix with Dream Whip. Add remaining ingredients. Mix well. Chill in bowl or mold.
In a small bowl with mixer at high speed, beat egg whites and cream of tartar until mixture holds stiff peaks when beater is raised. Add sugar, one tablespoon at a time, beating well after each addition.
Combine yeast, 1 tablespoon sugar and warm water; set aside. Scald milk; stir in margarine and 1/2 cup sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Add dissolved yeast and remaining flour. Beat 5 minutes. Cover and let set in a warm place to rise until doubled in size.