HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend the cake mix, apricot nectar, oil, sugar and eggs on low speed for approximately 1 minute. Then mix on high speed for approximately 2 minutes. Pour the mixture into a greased and floured Bundt pan. Bake for 45 to 50 minutes at 350° or until a toothpick inserted in center comes out clean.
Mix sugar, mustard, salt and vinegar; mix by hand. Add onion and blend by hand. Add celery seed and corn syrup. Store in refrigerator.
Place all ingredients except cherry tomatoes in skillet. Cover and cook over low heat until tender, about 10 minutes. Add tomatoes and cook 3-5 minutes. Serve hot or cold. Serves four.
Cover bottom of crust with meat and cheese. Combine remaining ingredients and pour into shell. Bake at 450° for 15 minutes. Reduce heat and continue baking for 15 to 20 minutes more. Serve hot as main luncheon dish with a salad. Serves 6 to 8 people.
Mix cream cheese and powdered sugar. Start with four drops of mint flavoring. Add flavoring and color carefully, as desired. Knead until pie dough consistency. Add sugar to make softer, or decrease sugar for firmer consistency. Take small pinch and roll into ball; roll in sugar. Press into mold. Remove excess and unmold at once onto waxed paper.
Brown turkey with Italian seasoning, garlic and onions. Cut bread into cubes. Place cubed bread in 11 x 7 x 2-inch baking dish that has been sprayed with nonstick spray. Sprinkle turkey over bread. Then sprinkle cheese over the bread and turkey.
Mix margarine, eggs, confectioners sugar and vanilla and beat 20 minutes. Spread over crust. Then layer in order: pineapple, bananas, Cool Whip, nuts and cherries.
Mix all together. This recipe makes	a lot.	Give as gifts packed in pretty tins. A great hostess gift!
Brown beef and onion. Add other ingredients. Simmer 10 minutes or put in crock-pot on low. Makes 12 servings.
Put rice in bottom of casserole dish. Add chicken; mix rest of ingredients well and pour over chicken and rice. Cover. Bake at 325° for 1 1/2 hours; remove cover for 20 minutes. Bake until brown and tender. Test for doneness; may take less time.
Place chicken in greased 9 x 13-inch baking dish. Cover with cheese. Dilute soup with 1/4 can of water and pour over chicken. Cover evenly with dry dressing/stuffing mix and dab with margarine. Bake, covered at 350° for 30 minutes. Remove cover and bake a few more minutes.
Cream butter and sugar. Blend in egg yolk, vanilla and salt. Mix well. Stir in flour. Mix in raisins. Drop by small teaspoons onto greased baking sheets. Bake at 400° for 10 to 12 minutes or until golden brown. Makes 4 dozen.
Boil, covered, for 20 minutes. Cool to room temperature. Add 1 qt. vodka and 1 ounce almond flavoring. Mix well.
Remove the stems from the poke sallet. Place in a large pan and parboil the greens, letting the greens cook down. Add a little soda to make the greens cook better. Boil until the greens go down and the water looks green, about 3 minutes or longer. Drain off the water. Place the poke in a large pot and add just enough water to keep the poke from sticking. Cook for about 1 1/2 hours.
Score the surface of the loin with a knife. Mix the salt, pepper, sage and garlic; rub the surface with the spice mixture. Stand the loin on end. Using a large 10-inch knife, skewer the roast lengthwise. Remove the knife and begin stuffing prunes into the slot. Pack the prunes in as tightly as possible. When you can't stuff any more into the roast, secure both ends of the opening with toothpicks. Place the pork in a pan, add about 1/2 cup water and cover with foil. Put in a 375° oven and roast for about 1 hour and 45 minutes or until the internal temperature is over 180°. Remove from oven and let stand for 15 minutes before carving.
Cook ground beef, onion, green pepper and garlic cloves over medium heat, stirring until beef crumbles and is no longer pink. Drain grease. Place mixture in 5 qt. slow cooker. Stir in beans and remaining ingredients. Cook on high 3 to 4 hours or on low 5 to 6 hours. If cooking on top of stove, simmer about 1 1/2 hours.
Cream butter. Gradually add sugar, beating until light and fluffy. Add brandy, vanilla and salt, mixing well. Add flour, stirring until blended. Stir in chopped pecans.
Mix yogurt and Cool Whip together. Put in the pie crust. Freeze overnight. Place washed strawberries on top before serving.
Combine apples with sugar. Let stand 10 minutes. Sift together dry ingredients. Beat eggs and oil. Add sifted dry ingredients alternately with apples and sugar. Stir in nuts and raisins. Bake in a greased 10-inch tube pan at 350° for 1 hour or until done. Top with Caramel Icing.
Mix thoroughly and refrigerate. Serve with celery, carrot sticks, cauliflower, broccoli flowerets, squash and cucumber slices. Use any other fresh vegetables that may be in season.
Place the potatoes on a baking sheet in a 400° oven for approximately 30 minutes. Cool to room temperature.
Preheat oven to 375°. In large bowl, combine margarine, water, eggs, peanut butter and 1/2 of package of cake mix. Mix thoroughly. Add remaining cake mix and stir until well mixed. Shape into 1-inch balls and place on ungreased cookie sheet about 3-inches apart. Press with granulated sugar and fork. Bake 8 to 10 minutes. Cool.
Put chicken in 12 x 9 x 2-inch baking pan. Put chicken broth and soup in saucepan and bring to a boil. Pour over chicken cubes. In another bowl, mix margarine, flour and milk to form batter. Spoon over chicken. Bake at 425° for 25 to 30 minutes. Makes 6 to 8 servings.
Heat margarine in 10-inch skillet over medium heat. Cook mushrooms, onion, lemon juice, salt and pepper in margarine about 4 minutes, stirring occasionally. Stir in wine. Cook over medium-high heat about 3 minutes, stirring occasionally, until liquid is reduced by half. Stir in whipping cream and heat to boiling. About 1 cup sauce; 55 calories per tablespoon.
Mix mushroom soup and sherry wine and pour over chicken in a baking pan. Add sauteed mushrooms on top. Cover with foil. Bake at 325° for 45 minutes. Uncover; spoon sauce over chicken. Bake, uncovered, 15 minutes more. Good over noodles.
Combine rhubarb and sugar and let set overnight or until sugar turns to liquid. Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb. Simmer well and add 2 packages of jello. Stir well until all is dissolved. Put in containers and freeze. Makes 10 1/2 cups of jam.
Saute celery and onion in small amount of oil. Mix all ingredients well. Place in lightly sprayed 2-quart casserole. Sprinkle with paprika and sliced almonds. Bake at 350° for 45 minutes. Serves 10 to 12.
Grate celery and onion. In bowl, mix grated vegetables with rest of ingredients. Shape mixture into four 3/4 inch thick patties. In 10-inch skillet over medium heat, in 2 tablespoon salad oil, or spray with cooking spray, cook patties about 10 minutes or until thoroughly cooked throughout, turning once.
Sift all dry ingredients into an 8 x 8 x 2-inch ungreased cake tin. Make 3 holes in dry mixture. Into one pour cooking oil, in another vanilla and in the third one put vinegar. Over all pour water. Beat with a fork until well blended. Bake at 350° for 25 minutes. Ice or serve with Cool Whip or whipped cream.
Mix water, sugar and Karo. Cook to 240°. Cut fire off and add vanilla, marshmallows and pecans. Stir until mixture begins to sugar. Pour out into greased pan and separate with fork.
In a pan, mix the juice from pineapple, 1/2 cup water and lemon juice. Heat to boiling and pour over jello in bowl and stir well. Break up cranberry with a fork and stir into jello. Refrigerate until mixture begins to set. Stir in celery and pineapple. Nuts optional. Pour into a 4-cup mold. Chill until firm. Serves 8.
In large saucepan bring water and margarine to a boil. Stir in noodles and butter sauce. Boil over medium heat, stirring occasionally (4 minutes). Stir in vegetables and tuna. Continue to boil over medium heat 4 minutes, or until vegetables and noodles are tender. Put into serving dish and top with cheese.
Slice peeled potatoes very thin. Melt butter or margarine in electric frypan. Add 1 cup sugar. Layer in the potatoes. Sprinkle with the other cup sugar and 1/2 cup liquid. Simmer, covered, until the potatoes are done and syrup turns slightly thick. Do not stir but shake pan often. Watch for scorching. Add more liquid if necessary. Pour into greased casserole and serve or store covered to warm later.
Roux: Put 3 tablespoons of olive oil in cast-iron skillet over high heat until start to smoke. Sprinkle in hot oil, while whisking 3 tablespoons of flour. Continue to whisk or roux will burn. Cook until desired darkness of flour. I like a dark roux. Remove from heat and add green onion and salt, pepper and cayenne. Continue to mix.
Brown hamburger and drain grease. Add remaining ingredients. Pour in casserole dish, which has been sprayed with non-stick spray. Bake at 350° for 1 hour.
Boil sugar and syrup together until sugar is melted. Add peanut butter; mix well. Add Rice Krispies. Press into buttered 9 x 13 pan.
Chop artichokes until small. Squeeze all juice out of spinach. Mix all ingredients and heat until warm.
Cream together 1/2 cup butter and 1 cup sugar. Blend in 1 whole egg and 2 egg yolks. Sift together and add salt, baking powder, flour and vanilla. Roll out dough. Cut out with a cookie cutter. Sprinkle top with white sugar and bake at 400° for 8 to 10 minutes.
Preheat oven to 400°. Wash, pare, halve and core firm pears. Arrange pears, hollow side up, in a shallow dish. Combine 1/2 cup boiling water, 1/4 cup brown sugar and lemon juice. Pour over pears and sprinkle with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Bake, uncovered, until tender, 45 to 60 minutes.
Combine and mix all ingredients well. Spoon into greased 4 cup ring mold. Chill overnight. Just before serving, unmold and fill ring with 1 cup strawberry preserves. Surround with Ritz crackers.
Combine the margarine, water and chocolate squares in saucepan; bring to boil. Remove from heat. Stir in combined flour and sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15 1/2 x 10 1/2-inch pan.
Mix all together except marshmallows. After everything is well mixed, put in refrigerator to cool. Before serving, add the marshmallows and mix again. Serves 8 to 12.
Preheat oven to 350°. Combine all ingredients and mix well. Shape mixture in a loaf baking pan. Bake 1 hour at 350°. Cover top with tomato sauce before meat is done. Serves 8 to 10.
Cream margarine and sugar; beat eggs until fluffy and add. Sift all dry ingredients. Beat 2 minutes at medium speed. Add milk, bananas and vanilla. Mix well. Add nuts. Bake in two greased, floured pans about 1 hour at 350° until golden brown.
Mix 2 cups graham cracker crumbs and 1 stick butter; press into a 9 x 13-inch pan. Beat together for 20 minutes (no less) the powdered sugar, eggs, 2 sticks butter and vanilla. Spread this on crust. Slice bananas lengthwise; lay on top of this. Spread Cool Whip on top of bananas, then add cherries and nuts. Chill 2 to 3 hours before serving.
Clean vegetables and cut up. Use very large bowls. Mix in huge bowl by hand, cut to bite size tomatoes, cucumbers and lettuce. Store in gallon Ziploc bags to keep leftover. Use twice a day one bowl. Can dilute evenly oil and vinegar for dressing, use none or favorite kind.
Mix tomato sauce with mustard, paprika and onion. Add ham; simmer for 10 minutes. Stir in sour cream and heat slightly. Serve on noodles. Makes 4 servings.
Toss ingredients together. Chill. Serve in lettuce-lined salad bowl. Garnish with pimento strips. Serve with French dressing.
Cream the cream cheese and sour cream together. Add taco seasoning mix. Mix together. Spoon out into baking dish. Pour salsa over first layer. Add shredded lettuce. Next, sprinkle taco cheese over lettuce. Finally, add diced tomatoes. Refrigerate.
Combine sugar, oil, and eggs in mixing bowl; beat on medium speed with electric mixer 1 minute. Dissolve soda and buttermilk; set aside.	Combine flour and spices; add to sugar mixture, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla, prunes, and pecans. Pour into a greased and floured 9 x 13 x 2 inch pan. Bake at 350° for 35 minutes or until toothpick comes out clean; cool.
Cream shortening, margarine and sugar in mixer bowl until light and fluffy. Beat in eggs one at a time. Add flour alternately with 7-Up, mixing well after each addition. Stir in flavorings. Spoon into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes. Remove to wire rack to cool. Spread with frosting. Yield: 16 servings.
Mix all ingredients together. Store in refrigerator. Goes great with chips, pretzels or raw vegetables.
Mix milk and lemon; add nuts. Add pineapple after draining juice. Cut up oranges in small bits. Mix all ingredients with the Cool Whip. Spoon into pie shells. Makes 2 (8-inch) pies.
Melt margarine over medium heat. Add flour and stir until smooth. Add bouillon cube (crushed), milk, 1 tablespoon of onion flakes, garlic salt and cumin. Simmer to thicken sauce, stirring often. Add grated cheese and stir to melt. Stir in green chilies and heat until hot throughout. Pour over enchiladas, burritos or whatever you like.
Combine sugar, salt and flour. Add sour cream, egg and vanilla. Beat until smooth. Add apples. Mix well; pour into shell. Bake at 350° for 25 to 30 minutes.
Dissolve soda in buttermilk. Cream sugar and shortening, then eggs. Flour nuts in flour; add to creamed mixture, alternately with buttermilk. Add grated apple. Pour into greased loaf pan.
What I do is open a large, brown paper bag and sprinkle all the nuts on it. Then drop by small spoonfuls of dough on nuts and roll.
Combine dry ingredients. Make a well in center. Combine egg, milk and oil. Add all at once to dry ingredients, stirring just until moistened. Fold in nuts. Fill greased or paper baking cup-lined muffin cups 2/3 full. Bake at 400° for 18 to 20 minutes. Makes 12 muffins.
Bring the chicken broth to a boil. Add potatoes, onion and leek. Reduce the heat and simmer, covered, until the vegetables are tender. Melt the butter in a saucepan. Stir in the flour and cook over low heat for 3 minutes. Heat the milk and add it to the butter and flour mixture, whisking until the mixture is smooth and slightly thickened. Add the stock and vegetables. Add salt and white pepper to taste.
In small saucepan, bring pineapple with juice to boil. Add powdered jello and stir until dissolved. Add buttermilk slowly. Fold in Cool Whip. Pour into 7 x 11-inch pan and chill until set.
Brown meat and onions until done (can add pepper). Add soups and corn or peas. Mix well. Cook noodles in boiling water until tender. Drain and blanch; add to meat mixture. Grease large baking dish (12 x 18-inch). Pour in mixture. Cover with cheese. Bake in 350° oven until hot and bubbly.
In large bowl, cream butter, peanut butter and sugars until fluffy. Add egg and vanilla. Beat until smooth. In a small bowl, combine flour, baking powder and salt. Add dry ingredients to creamed mixture; stir until soft dough forms. Stir in chocolate chips. Divide dough into thirds. Shape each into a 7-inch roll. Wrap in plastic wrap. Store in freezer. Slice dough into 1/4-inch slices. Bake in 375° oven on an ungreased baking sheet 7 to 9 minutes, until brown.
Steep tea bags with water. Add 1 cup sugar, orange juice and lemon juice and stir. Add spice and candy. Simmer until candies have melted. Strain tea through a fine cloth. This keeps refrigerated well.
Melt oleo in bottom of roaster. Place potatoes in bottom of roaster. Sprinkle each piece of chicken on both sides with paprika, salt, pepper and garlic salt. Place chicken on top of the potatoes. Sprinkle with parsley. Bake 2 to 3 hours at 350°.
Grease pan. Mix dry ingredients; cut in margarine until real fine. Add eggs (hold back 1 egg white). Add almond flavoring. Knead until dough is all mixed and firm. It should not be sticky.
In a food processor, combine wafers, sweetener and butter. Pulse until blended. Add egg white; pulse until moistened. Press onto bottom and up sides of a 9-inch pie plate. Bake at 370° for 8 to 10 minutes or until lightly browned. Cool.
Season inside and outside of turkey with salt and pepper. Dissolve paprika in hot water. Blend in peanut oil. Baste turkey generously with oil mixture, greasing well. Place turkey in bag, breast side up. Tie ends of bag. Place bag in baking pan. Bake in preheated 325° oven for 15 minutes per pound.
Beat instant pudding and 1 cup of fruit juice until thick and clear. Add fruit and refrigerate. (Bananas will not darken if made in advance.)
Drain and flake salmon and crush bones. Mix all ingredients well (except crumbs). Divide into desired number of patties (I usually do 7 or 8) and shape carefully. Roll in crumbs and let set a bit.
Mix all ingredients together and pour into baked shell. Bake 10 minutes at 450°, then bake 35 minutes at 300°.
Melt butter in small saucepan over low heat; add cornstarch, stirring until smooth. Cook one minute. Remove from heat and gradually stir in half and half until smooth. Return to heat; stir constantly and bring to a boil. Cook one minute. Stir in remaining ingredients. Serve sauce over pork chops.
Melt margarine in 8 or 9-inch square baking pan. Mix first 4 ingredients to make batter. Pour into baking pan. Do not stir. Add fruit; do not stir. Bake in 375° oven for 35 to 40 minutes. Batter will cook up over fruit. Makes 9 servings.
Put salt on cabbage, onion and pepper. Let stand 30 minutes and drain off water. Mash with hands. Add sugar. Cover and put in fridge.
Cut crust off bread. Line a 13 x 9-inch glass baking dish with 6 slices of bread, layer of cheese over bread, cooked broccoli and diced ham, another layer of cheese. Put balance of bread on top. Combine eggs, milk, onions and dry mustard. Pour on top. Cover and refrigerate overnight. Bake, uncovered, for 1 hour at 325°.
In large bowl, beat egg yolks. Stir in Eagle Brand, vanilla and chopped strawberries. Fold in whipped cream. Pour 1/3 mixture into aluminum foil-lined 9 x 5-inch loaf pan or other 2-quart container. Spoon 1/3 mashed strawberries on top. Repeat layering; top with strawberry mixture. Swirl with knife or spatula. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.
While rice is cooking, season chicken with salt and pepper. Saute in butter until browned. Add onions and mushrooms; continue cooking 2 minutes longer. Stir in sherry (I leave this out), peas and broth. Cover and simmer about 20 minutes. Add tomatoes. Dissolve cornstarch in mushroom liquid and stir into chicken mixture. Cook, stirring frequently, about 5 minutes. Serve over beds of fluffy rice. Garnish with chopped fresh parsley, if desired. Makes 6 servings and "good"!
In a large bowl, mix together oat bran, wheat flour, white flour, oatmeal or bran, raisins, baking soda and baking powder. Add spices as desired. If using vanilla, add to blender.
Combine instant pudding with milk. Add sour cream; mix well, then add pineapple. Garnish with strawberries. Chill 2 hours. Serve with savory watermelon, fresh strawberries, cantaloupe, honeydew or grapes.
Fry sausage slowly until brown; drain and put in 8-inch cake pan or casserole dish. Fry apples and onions in sausage fat. Pour off all but 1 tablespoon fat. Brown flour in remaining fat with apples and onions. Add seasonings and stock and stir until thickened. Pour over sausage. Mix lightly with fork. Top with mashed potatoes. Bake at 350° in oven until potatoes are brown. Serves 4.
Boil ingredients for 10 minutes and pour into pie crust. Cut a circle in the center of the top pie crust. Bake at 350° for 40 minutes until crust is brown.
Heat oil in 6-quart pot over medium heat. Add beef. Saut until browned, about 6 minutes. Add cole slaw mix and onion. Cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt. Bring to boiling. Add rice. Reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender. Makes 8 servings.
Cut up elephant into bite sized pieces, discarding feet. (This takes approximately 2 1/2 months, so allow plenty of time.) Cook in gravy over kerosene fire at 685° until done. This recipe will serve 600. If more are expected, add the rabbit. Do this as a last resort, as most people do not like to find a hare in their stew.
Have all ingredients ready as listed. Turn cooked pasta into deep heated serving dish. Add butter in chunks, cream and basil; toss. Add fresh pepper. Add nuts and cheese; toss again. Serve immediately.
Melt together chocolate and shortening. Beat eggs until light. Add sugar, then chocolate mixture. Sift together dry ingredients; add gradually to chocolate. Stir in vanilla and nuts. Bake at 350° for 20 minutes in a greased and floured 8-inch square pan.
In a 4-quart Dutch oven, place eggplant, water and butter. Cook over medium heat until eggplant is soft, about 15 minutes. Stir in remaining ingredients. Turn to low and heat thoroughly, but do not boil. Makes 6 to 8 servings.
Mix pie filling and pineapple with juice. Spread in bottom of 9 x 12-inch pan. Spread dry cake mix on top (do not mix). Melt butter and pour on top of cake mix. Spread coconut on top, then add nuts. Bake at 350° for 1 hour.
In a large skillet, melt the butter over moderate heat. Add the onion, peppers, celery and thyme; reduce the heat to low and cook, covered, stirring once or twice, until vegetables are very soft, about 20 minutes. Remove from heat.
In large, shallow pan, bake spareribs, uncovered, at 350° for one hour.
Brown ground meat and drain. Saute onion and add salsa. Dissolve bouillon cubes in 1 cup water. Heat and add rice and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes. Turn off heat and let stand for 5 minutes. Mix everything together and serve.
Mix thoroughly the butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover and chill for 1 hour. Preheat oven to 400°. Drop dough by round teaspoonfuls, 2 inches apart, on 2 ungreased cookie sheets. Bake for 8 to 10 minutes, or until almost no imprint.
Mix dry ingredients. Next melt butter. Dip chicken in milk, then cornmeal mixture. Put in baking pan; drizzle with butter. Bake at 350° for one hour.
Put cheese in medium size bowl. Mix in dry Jell-O and mix well. Add fruit cocktail last. Put in mold and chill.
Mix together lettuce, tomatoes, onions and beans. When ready to serve, add cheese, Fritos and dressing; mix well. Makes about 12 servings.
Combine cranberries, sugar and pineapple. Refrigerate overnight (covered). Drain this the next day and add whipped cream, marshmallows and nuts. Refrigerate until serving.
In medium saucepan, sprinkle unflavored gelatine over juice. Let stand 1 minute, stir over low heat untili gelatine is completely dissolved, about 5 minutes. Stir in honey; then remaining ingredients. Turn into 8 or 9-inch baking pan; chill until firm. Cut into bars. Yields about 2 dozen bars.
Mix together well. Store in airtight containers. Use 2 to 4 teaspoons mix to 1 mug of boiling water. Makes great gifts, too. Put in decorative jar or tin with instructions.
Add all dry ingredients, cut in shortening. Add egg and milk. Place in two round greased pans. Bake at 400° for 25 minutes.
Mix well. Pour into greased pan 9 x 9. Cover with 1/2 c brown sugar and about 1/2 c. nutmeats. Bake 1 hour and 20 minutes at 300°. Cool and serve with whipped cream.
Butter bread and generously sprinkle with rainbow sprinkles. Cut into quarters (triangles) and serve.
Mix ingredients. To serve warm, microwave a few minutes until heated or bake in 300° oven for 20 minutes. Serve with Wheat Thins.
Preheat oven to 400°. Spray a cookie sheet with nonstick oil spray. Arrange eggplant on cookie sheet and sprinkle Parmesan cheese over eggplant. Layer one slice of tomato on each eggplant round. Sprinkle with Parmesan cheese. Bake for 10 to 15 minutes. Makes 3 to 4 servings.