HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil raisins and water until dry. Beat oil and eggs together; add applesauce. Mix all dry ingredients together and add to oil mixture. Stir in raisins; mix well. Bake in greased and floured tube pan at 350° for 1 hour.
Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, clam liquid, potatoes and pepper into onion mixture.
Arrange broccoli in bottom of lightly greased 10x1-1/2-inch pie plate. Sprinkle with cheese. Beat milk, baking mix, eggs and spices together about 15 seconds in blender (or 1 minute with hand mixer); pour into pie plate.
Mix the jello, boiling water and strawberries and refrigerate until slightly thickened. Then break the cake into chunky pieces and drop into the jello. Grease a large tube pan and pour the batter into it. When thick, best if refrigerated overnight, invert on cake dish and ice with whipped cream topping.
Clean and wash crabs; drain well. Place breader mix and 3 crabs at a time in shaker bag. Coat well and place in hot, deep fat. Cook until golden brown. Drain on paper towels.
Mix first 3 ingredients together. Add flour, cloves, cinnamon, soda and salt to first mixture. Stir well. Add grated apples and stir well. Pour into 8 x 8-inch greased pan. Add sugar and nuts sprinkled on top. Bake at 350° for 35 minutes.
Mix together in saucepan all ingredients. Bring to boil and cook without stirring to 236° on candy thermometer. Remove from heat and add 1 quart shelled nut halves (pecans or walnuts). Mix until all nuts are coated. Turn out on waxed paper and separate the nut halves from mixture while still hot. Let stand until cold.
Mix onions, tomatoes and tomato sauce in a saucepan. Simmer, covered, for 3 hours. Add tamales with sauce and all other ingredients. Top with cheese before serving.
About 1 1/2 hours before serving or early in the day, lightly coat a 6-quart Dutch oven, spoon and 13 x 9-inch baking pan with vegetable cooking spray. Slice each piece of candy corn in half lengthwise. In Dutch oven over very low heat, melt marshmallows, stirring constantly, with spoon. Remove from heat. Add popped corn, stirring to coat evenly. Stir in candy corn. Using waxed paper, press mixture evenly into pan. Let cool about 1 hour. Cut into 24 squares.
Combine squash, onion, egg, salt, pepper and flour in bowl; mix well. Drop by teaspoonfuls into hot oil. Deep fry until brown; drain. Serve hot. Yield: 32 servings.
Brown meat; drain off all excess fat. Mix meat with remaining ingredients in a crock-pot. Simmer until done. Serves 8. One serving equals 203 calories and 15 grams fat.
In a large bowl, cream together butter and sugars. Add egg while mixing; add vanilla. Sift together flour, baking soda, salt, cinnamon and nutmeg and add slowly to the sugar mixture. Stir in oats and raisins. Use an ice cream scoop to shape dough into balls and place 3 inches apart on a greased cookie sheet. Press each down lightly and bake 13 minutes at 350°. Makes 15 large cookies. You can drop by tablespoon for a smaller cookie. Cooking time remains the same.
Thaw and squeeze spinach until dry. Stir together spinach, sour cream and mayonnaise. Add soup mix, water chestnuts, and onions. Blend well. Cover and refrigerate overnight. Stir before serving with any bread or cracker.
Stir flour, sugar, baking powder and salt together in a large bowl. Add apricots and cranberries. Toss lightly until fruits are coated. Beat eggs, milk, melted butter and lemon peel together in a small bowl. Pour over dry ingredients. Stir until dry ingredients are moistened. Pour into a greased 9 x 5-inch loaf pan. Bake 60 to 65 minutes at 350°. Cool 10 minutes in pan, then tip it out and finish cooling on cooling rack or bread board.
Arrange in layers in order given in salad bowl. Refrigerate at least 3 hours or overnight. Toss before serving.
Mix the milk and half and half cream. Add cardamom and food coloring (few drops) in it; let it boil on low heat for about 15 minutes. Add sugar; let it cook over low heat. Fry one slice of bread in deep fryer until it is brown. Dip it in warm milk and remove it before it gets too soft. Place it on a flat dish. Repeat the same process for the other slices. Place the slices side by side on the same flat dish and pour some leftover milk over them. Sprinkle dried milk powder over the slices. Cool them in the fridge.
Chop onion and cook in margarine. Spread raw ground beef in 9 x 13-inch glass Pyrex dish; spread onion and cheese over meat. Pour soup over onion and cheese, then layer Tater Tots. Bake at 350° for 50 minutes. Ground turkey meat may be substituted for ground beef.
Combine mushrooms, onion, garlic and margarine in 2 quart casserole and cover. Microwave at High until tender, 2 to 4 minutes. Shake beef, flour, salt and pepper in plastic bag until beef is coated. Stir beef and remaining ingredients except sour cream into vegetable mixture. Microwave, covered, at High for 5 minutes. Reduce power to Medium-high (70%). Microwave until beef is tender, 20 to 30 minutes, stirring after half the cooking time. Let stand 5 to 10 minutes. Stir in sour cream until blended. Serve over noodles or rice. Makes 6 servings.
Use large Tupperware mixing bowl and seal. In regular Tupperware mixing bowl, mix first 2 ingredients. Seal the bowl and shake. Add shortening; seal and shake until it reaches cornmeal texture (approximately 2 minutes). Add cold milk; seal and shake 30 to 45 seconds. Lightly flour and chill before rolling out.
Line baking dish with ample aluminum foil. Place meat in center. If desired, surround with veggies. Sprinkle with onion soup. Tightly wrap foil around meat. Bake at 300° for 3 to 4 hours.
In large bowl, combine egg and milk. Add to egg mixture, oil and vanilla; blend well. Mix in oats, raisins, sunflower and sesame seeds, wheat germ, bran and shredded apple. Refrigerate overnight. Batter will last about two weeks.
Mix cocoa, sugar and flour until well blended. Stir in milk gradually and mix well. Cook over medium heat until it thickens. It should be the consistency of medium white sauce. Stir in butter and vanilla. Serve with hot homemade biscuits and butter. The more butter the better.
Mix ingredients together. Bake, covered, at 350° for 45 minutes in lightly greased pan. When done, top with cheese and return to oven until cheese melts.
Dissolve jello in 1 cup boiling water. Add 1 cup cold water and sugar. Chill until set. Add pineapple, lemon juice and bananas. Let congeal in refrigerator and spread with topping.
Crush 1 1/2 cups Ritz crackers and mix with 1 stick of melted margarine.	Use half of crackers in bottom of casserole. Saute onions and celery in about 1 tablespoon of the melted margarine.	Mix ingredients well and pour into casserole. Top with remaining cracker crumbs. Bake at 350° about 30 minutes or until bubbly hot.
Warm glasses. Put 1 1/2 tsp. brown sugar in each glass and half fill with hot strong coffee, which dissolves the sugar. Quickly pour a good measure of whiskey into each glass and layer a little cream.
Mix all ingredients well, pour into unbaked pie shell. Bake in 350 degree oven for 50 minutes.
Mix together and put into a 9 x 13 x 2-inch pan or dish. Bake at 350° for about 20 to 30 minutes or until browned. Cool.
Mix vinegar, sugar and salt and stir until sugar is dissolved. Add cucumbers, peppers, onion and celery seed and put into containers. Refrigerate for at least 1 day.
The amount of ingredients depends on how much you want. Slice green beans lengthways down the middle like French-style. Saut in a little water until almost tender. Add mushrooms. Cook until almost tender and water is cooked done. Add soy sauce and simmer about a minute.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans. Remove to wire racks to cool completely. Split layers into halves horizontally. Mix coconut, sour cream and sugar in bowl. Measure and reserve 1/2 cup coconut mixture. Spread remaining coconut mixture between layers. Mix reserved coconut mixture with whipped topping. Spread over top and side of cake. Chill, covered, for 3 days before serving. Yield: 12 servings.
Melt butter; blend in flour and gradually add milk and cook, stirring constantly until thickened. Add a little hot mixture to egg and mix well. Stir into hot mixture and cook, stirring constantly one minute. Add remaining ingredients and mix lightly. Chill thoroughly. Shape into croquettes and arrange in greased shallow baking dish. Bake at 350° for 25 to 30 minutes or until lightly browned. Serves 4.
Combine dry ingredients. Combine egg, milk and margarine. Combine milk mixture with dry ingredients. Stir until barely mixed. Spray nonstick frying pan or griddle with cooking spray or melt margarine in very hot pan/griddle, whichever you prefer. Pour batter into pan/griddle. When air bubbles burst on top of pancake, turn. Keep constant watch on pan/griddle; too hot will burn pancake and not cook centers evenly, too cool will either make pancake stick or cook unevenly. Serve with pancake syrup, warmed in microwave, if desired.
Place oyster crackers in a big Tupperware bowl. Mix all the other ingredients with the oil and stir; then pour over oyster crackers and place in refrigerator, stirring once every 6 hours. Eat.
Melt together white sugar, brown sugar and corn syrup. Boil 1 minute. Add peanut butter and corn flakes. Mix and press into 7 x 11-inch pan. Cut into squares.
Dissolve gelatin in boiling water; add ginger ale. Chill until consistency of unbeaten egg white. Stir in remaining ingredients. Pour into a lightly oiled 8-inch square dish. Cover and chill until firm. Makes 9 servings.
Warm tortillas on grill or in a skillet until slightly browned. Cook meat until done in skillet. Spoon approximately 2 tablespoons meat into tortilla. Add a heaping teaspoon of sour cream and guacamole inside tortilla. Pour about 2 tablespoons red chile sauce over the folded stuffed tortilla. Sprinkle lettuce, tomatoes, onion and cheese over red chile sauce.
Place potatoes in a large Dutch oven and cover with water. Bring to a boil. Boil until potatoes are tender; remove from water and cool. Slice potatoes into 1/4-inch slices. Sprinkle with salt and pepper. Add onion, garlic, celery and dill. Toss to coat well. Add mayonnaise, a few tablespoons at a time, until salad is mixed well.
Mix all ingredients together. Bring 3/4 cup of vinegar and 1 cup of sugar to a boil and pour over the other mixture. Chill.
Brown ground beef and salt in skillet. Pour off excess grease. Add enchilada sauce and soup to beef. Layer tortilla strips and beef mixture in greased 10 x 10-inch baking dish. Top with grated cheese. Bake 45 minutes at 350°, uncovered.
Mix all ingredients together. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Brown meat; pour off fat. Combine meat, macaroni, tomato soup, mushroom soup and tomato sauce. Sprinkle top with cheese (grated). Bake in preheated oven (350°) for 20 minutes.
Mix all ingredients, except nuts. If desired flour and add nuts. Bake at 350° for 30 minutes.
Preheat oven to 325°. Thoroughly mix all ingredients, except cheese. Press 1/2 meat in small loaf pan. Spread 2/3 of cheese over meat, leaving 1/2 inch bare around edges. Place rest of meat on top of cheese, pressing edges to seal. Bake for 35 minutes. Sprinkle with remaining cheese; return to oven for 5 minutes.
Combine flour, salt and pepper. Wash turkey wings; cut in half and cut tip off. Coat turkey with egg, then with flour mixture. Fry in hot oil in skillet on medium-high heat about 15 minutes, turning to brown evenly. Reduce heat to low; cover and simmer 1 hour. Remove cover. Turn to medium-high and cook 10 minutes more, turning occasionally to crisp.
Combine cheese, mayonnaise and pineapple until creamy. Then combine rest of ingredients.
Peel potatoes. Cook, drain and mash with milk and butter. Plunge cabbage into boiling water for 5 to 10 minutes. Drain and chop fine. Combine with potatoes and onion. Add salt and pepper to taste.
Mix all ingredients well. Chill for 2 or more hours. Roll into 1/2-inch balls and place on greased cookie sheet. Bake at 350° for 20 minutes or until browned slightly.
Mix all ingredients well. Pour into well-greased 9 x 13-inch cake pan. Bake at 350° for 35 to 40 minutes.
Combine ingredients and mix until just mixed. Spread in 8X8 pan and bake at 375° for 20-25 minutes.
Mix preserves and dressing together. Place chicken in long, Pyrex dish and pour sauce over chicken. Bake at 350° for 1 hour.
Combine all ingredients. Pour into 1 1/2-quart baking dish. Top with topping.
In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts; pour into pie shell. Bake at 350° for 55 to 60 minutes or until set. Cool completely. Garnish with whipped cream, if desired. Yield: 6 to 8 servings.
Combine all ingredients using enough chicken broth to moisten until very soft. Pour into baking dish. Dot with butter. Bake in a 350° oven until top browns. Serve with chicken or turkey.
Combine potatoes, softened cream cheese and butter. Add remaining ingredients and place in oiled casserole dish. Bake at 350° for 45 minutes. Will puff slightly. Can be refrigerated or frozen and baked later. Increase baking time accordingly.
Cream butter. Add sugar and beat until fluffy. Beat in eggs, one at a time. Sift in dry ingredients. Add to cream mixture. Blend well. Spread batter in a greased and floured 9 x 13-inch pan. Spread cherry pie filling on top. Sprinkle with coconut. Bake at 350° until cake tests done. Serve with whipped cream or ice cream.
Preheat oven to 350°. Brown beef, onions and mushrooms in garlic salt, sage and butter. Drain this mixture and place a tablespoon of mixture on each crescent roll triangle. Sprinkle them with cheese; roll them up and bake about 10 minutes until brown. A good snack; can be frozen and eaten the next day at room temperature.
Mix all three ingredients together well. Form into small 1-inch balls. Place in baking dish and bake at 375° for 25 minutes, or until uniformly brown.	A broiler pan with rack works very well, also. Excess grease goes to bottom. These make a great party food.
Put all ingredients in a casserole, raw meat and all. Cover and bake at 350° for 1 1/2 hours.
Measure 2 1/2 cups dry cake mix for topping. Combine remaining dry mix, flour, yeast, water and eggs. Beat 100 strokes by hand. Spread evenly in a 9 x 13-inch greased pan. Top with cherry filling evenly. Mix reserved cake mix, 1/4 cup sugar, cinnamon and butter with fork until finely grained. Spread over filling. Bake at 350° for 30 to 35 minutes or until cake tests done.
Combine crab meat and shrimp with vegetables which have been chopped very fine.	Add mayonnaise. Add salt, pepper and Worcestershire sauce. Mix	well. Cover with bread crumbs. Bake in moderate oven 30 minutes at 350°.
Cream all ingredients except M&M's and chips. Scoop cookies out with ice cream dipper. Making a firm ball, place on cookie sheet. Bake 5 minutes, then put more M&M's on top. Bake 7 to 10 minutes more.
Mix pastry dough with hands. Roll into big ball. Chill 1 hour. Mix into 1 inch balls and press to fit small ungreased muffin tin. (May spray lightly with Pam.)
Beat eggs well; add milk and shortening. Sift together flour, salt, baking powder and sugar. Add slowly to egg mixture, stirring well. Beat until smooth. Fold in blueberries. Thin batter slightly with cold water. Spoon on hot griddle to form desired size. Brown on each side for 1 to 2 minutes. Yields 12 to 14 pancakes.
Mix sugar, cake mix, oil and nectar slowly. Add eggs, one at a time. Bake in tube pan at 325° for 1 hour. Remove from oven and let stand in pan until cool. Ice while still warm.
Finely chop the dates. Put baking soda over dates and hot water. When cool, add to following mixture: Cream the butter; add sugar, eggs and vanilla. Combine salt and flour. Alternate flour mixture with dates and water, then add walnuts. Pour into a greased 9 x 12 pan and bake at 350° for 50 to 60 minutes.
Soften cream cheese, then beat in mayonnaise and sugar. Fold in pineapple, cherries, marshmallows and Cool Whip. Put in refrigerator to set. I normally make a double batch.
Peel potatoes and onion. Mix soups as directed and pour over potato mixtures. Add spices. Mix in cheese (I sometimes use partial soup, 1/2 can with 1/2 cup cheese). Bake at 350° for 1 hour.
Mix together and pour into 1 1/2-quart greased casserole. Cover with corn chips. Bake at 350° for 30 minutes.
Cut butter into flour until texture resembles coarse meal. Mix in cheese, cayenne and salt. Fold in Rice Krispies. Pinch off small pieces, place on ungreased cookie sheet and pat flat. Bake at 350° for 15 minutes.
Mix Kahlua, dry pudding and milk. Layer cake, Kahlua mixture, Cool Whip and chopped bars of candy. Alternate layers. End with Cool Whip and crushed bars of candy.
Mix first 5 ingredients in bowl. Thirty minutes before serving, mix in next 4 ingredients. Immediately before serving, add the chow mein noodles. Serves 6 to 8.
Preheat oven to 375°. Place dough in ungreased casserole. Saute choice of vegetables in butter. Set aside. Lightly beat eggs. Cook and scramble in additional butter. Place eggs in unbaked crust. Layer with vegetables and ham. Top with cheese. Bake 15 to 17 minutes until brown and cheese bubbles.
In large skillet, cook and stir meat until brown. Drain meat. Add tomatoes and break up with fork. Stir in tomato paste, garlic salt, oregano and basil. Heat to boiling, stirring occasionally. Reduce heat and simmer, uncovered, 20 minutes. Preheat oven to 350°. Stir cottage cheese and 1/2 cup Parmesan. Set aside 2 1/2 cups meat sauce. In 13 x 9-inch pan, alternate layers of noodles, cheese and meat sauce. Spread reserved meat sauce over top. Bake, uncovered, 45 minutes.
In a 4 1/2-quart pot, boil potatoes. Drain water and add remaining ingredients. Cook on low heat until cheese melts. Garnish with chopped green onions.
Mix all ingredients and form into bite size balls. Bake at 350° for 16 to 18 minutes.
Melt chocolate; add Rice Krispies. Drop by teaspoon onto wax paper or pour into candy bar molds. Let cool until hard. Store in airtight container.
Preheat oven to 350°. Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. Cream together shortening and sugar; add eggs, blackberries and buttermilk mixture, mix well. Add flour mixture and blend well. Put in loaf or round cake pans. Bake until tests done with a toothpick (approximately 60 minutes).
Work flour and Crisco together until crumbly. Add other ingredients. Work dough until it forms a ball and leaves bowl clean. Wrap in wax paper and refrigerate overnight or for about 6 hours.
Bring to a rolling boil and boil for 1 minute. Remove from stove and stir in 2 cups peanut butter. Pour over 3 cups corn flakes and Rice Krispies. Drop by teaspoon on greased wax paper.
In shallow dish, combine 1/2 cup soup and 1 cup milk. Set aside. On wax paper, lightly coat chicken with the flour, then dip in soup mixture. On another piece of wax paper, dip chicken in stuffing on baking dish. Place chicken then drizzle the rest of soup, oleo and lemon juice over chicken. Bake at 400° for 20 minutes or until done.
Brown chicken in frying pan after coating with Frying Magic. Place water at the bottom of a baking casserole dish. Chicken should be layered singly if possible. Place chopped onions on top of chicken. Cover with brown sugar. Bake 1 hour at 350°.
Break egg over apples and mix lightly. Add sugar, oil, nuts, raisins and cinnamon, then add vanilla. Mix flour, soda and salt and add to the above mixture. Bake at 325° for 40 to 50 minutes, using a 9 x 13-inch greased and floured pan.
Heat rice in saucepan with a little milk (to make it creamy) and sprinkle with brown sugar to taste. Can also be done in microwave.
Put fillets into 10-inch pie plate. Season with lemon juice and pepper. Sprinkle with salt (if desired) after cooking. One half-inch fillet will cook in 2 to 2 1/2 minutes on Full power or 2 fillets 3 1/2 to 4 1/2 minutes. Enjoy.
Sift first 3 ingredients into a 9-inch pie plate. Add oil and milk and stir with a spoon.
Cook zucchini, uncovered, 1 to 2 minutes. Drain. Cook meat, onions and garlic until meat is brown and onions transparent. Stir cooked rice, tomato sauce, salt, pepper and oregano into meat mixture. Combine egg, cottage cheese and shredded cheese. Layer in casserole dish zucchini sprinkled with salt, meat mixture, cheese mixture and another layer of zucchini. Sprinkle with salt. Bake at 350° for 15 minutes. Sprinkle cheese around edge. Bake 10 more minutes. Serves 4 to 5.
Mix broccoli, onion, bacon bits and raisins together; let set overnight, covered, in refrigerator. Mix mayonnaise, vinegar and sugar together; let set, covered, in refrigerator overnight. Mix together; let set 30 minutes before serving.
Cook seasonings in oyster liquid. Heat milk and butter or margarine; do not boil. Combine all ingredients. Simmer until oysters curl at edges. Serves 2 to 3.
Place cup up canned tomatoes (drained), tomato sauce, oregano, basil, honey and pepper in 3-quart saucepan. Cover and simmer 15 minutes. Heat 4 tablespoons broth in large skillet over medium-high heat. Stir-fry garlic, onion, green pepper and chicken for 10 minutes, until chicken is no longer pink inside. Add chicken and green peppers to sauce and simmer covered for 10 minutes. Add peas and balsamic vinegar and cook uncovered an additional 5 minutes.
Dump all ingredients together and mix well. Bake in a greased and floured 9 x 13 inch pan at 350° for 30 minutes. Prepare icing in a saucepan by cooking together the sugar, margarine and evaporated milk for 10 minutes; do not boil. Remove from heat and add nuts and coconut. Spread over hot cake.
Wrap garlic in aluminum foil. Bake at 400° for about 30 minutes, or until garlic is very soft (like butter). Spread on anything you desire. Disney World reportedly adds it to butter or margarine to make a garlic spread for bread, potatoes, etc.
Wash and hull strawberries. Place in container of electric blender and process until smooth. Add sugar and brandy; process until mixed. Yields 1 1/2 cups.
Cook beef and bacon until done and pour off fat. Saute the onion in bacon drippings. Combine all ingredients. Bake in casserole or large pan at 350° until bubbly (45 minutes to 1 hour).
Sift together flour, ginger, soda, cinnamon and salt. Cream shortening and sugar, beat in eggs and molasses. Sift dry ingredients over creamed mixture and blend well. Form teaspoons of dough into balls and coat with granulated sugar. Bake on ungreased cookie sheet at 325°.
Mix white cake mix according to directions and bake as sheet cake. Cream the cream cheese and set aside. Mix pudding and milk; add cream cheese. Fold into Cool Whip and spread on cooled cake. Spread on layer of pineapple and top with layer of coconut.
Combine all ingredients in small bowl until evenly distributed. Put mixture in foil packet or 1-pint glass jar. Store in cool, dry place and use within 6 months. Makes about 5 tablespoons mix, enough for 1 1/4 cups dressing.
Mash potatoes. Spread extra butter in casserole. Mix all ingredients and put in casserole. Bake for 20 minutes in a 350° oven. (If made in advance, bake for 1/2 hour.) Serves 6 to 8.
Trim excess fat from brisket. Poke holes in brisket with tip of knife or large fork. Combine brown sugar and bottle of Claudes. Mix until mixture is syrupy. Spoon over brisket and rub into meat. Sprinkle seasoned salt and pepper liberally onto top of brisket. Wrap in foil. Leave overnight in a cool place. Cook at 350° for 3 to 4 hours or until doone. Cook brisket with fat side up. Do not turn over while cooking. Slice meat with the grain while warm.
Heat oven to 400°. Pour potato slices into ungreased 2-quart casserole. Sprinkle with contents of seasoning mix envelope and turkey. In a medium saucepan, bring water to a boil. Stir in carrots, peas, milk and margarine; return to a boil. Pour over potatoes; stir. Bake, uncovered, at 400° for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese. Bake an additional 3 minutes or until cheese is melted. Makes 4 to 6 servings.