HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, blend all ingredients except eggs. Beat at medium speed for 1 minute. Add eggs, one at a time, and beat 1 minute after each addition. Spread batter in a greased and floured 10-inch tube pan. Bake at 350° for 45 minutes until cake tests done with a toothpick. Cool right side up for about 15 minutes, then remove from pan. Mix the powdered sugar, 6 maraschino cherries (chopped) and 2 tablespoons juice from cherries. Pour over cake while still warm to make a glaze.
Mash peaches and bananas until mushy. Stir in lemonade. Combine cream and sugar and whip until thick and creamy. Fold into peach and banana mixture. Pour in 8-inch square dish and freeze until firm, stirring once or twice.
Mix together first 5 ingredients and brush on roast. Place in roasting pan fat side up. Bake in 350° oven for 1 to 2 hours, basting occasionally. Near end of roasting, mix together potatoes, carrots, and onion. Toss vegetables with olive oil, vinegar, and salt.	Roast in pan with pork roast last 10 to 20 minutes of cooking time.
Put chicken in Dutch oven with enough boiling water to cover. Add salt and simmer for 45 minutes. Add potatoes, onion, beans, tomatoes and sugar. Cover and simmer for 30 minutes. Add corn, cover and simmer for 10 minutes. Season and add catsup or Worcestershire sauce. Add butter and stir well. Transfer to serving dish and serve hot. Serves 4-6.
Cook bacon and let drain on paper towel. Save grease. Tear lettuce into pieces in a big bowl. Mix 1 cup of mayo with sugar. Mix in enough bacon grease to make creamy. Pour over lettuce. Crumble bacon in lettuce. Now mix together. It's delicious.
Combine apple, nuts and Miracle Whip. Toss. Add raisins or maraschino cherries if desired.
Melt butter in large rectangular pan. Mix biscuit mix, milk and sugar. Pour over butter. Batter should just barely cover bottom of pan. Pour peaches and juice over batter. Bake at 325° until crust is brown.
Pour peaches with juice into a 9 x 13 casserole dish. Mix other ingredients together in a bowl and pour over peaches. Bake at 350° for at least 45 minutes or until golden brown.
Heat olive oil. Add onion and garlic for 5 minutes, stirring. Add other seasonings. Cook, stirring for 1 minute more. Add beans and broth and cook on low heat for 15 minutes.
Scald milk. Stir in sugar, salt and butter. Cool. Measure water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Add half of the flour; beat until smooth. Stir in rest of flour. Turn onto lightly floured board. Knead until smooth and elastic. Place in buttered bowl and brush with butter. Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch dough down and divide in half. On board heavily sprinkled with cornmeal, roll out each half to thickness of 1/4-inch. Cut into rounds with 3-inch cookie cutter. Cover and let rest for 30 minutes. Place on lightly greased, medium hot griddle, cornmeal side down. Bake 15 minutes; turn and bake 15 minutes longer.
Mix the sour cream, mayonnaise and seasoning packet together; set aside. Layer ingredients on a large cake plate, starting with the bean dip and ending with the cheese. Serve with tortilla chips.
Mix sugar, corn syrup and water thoroughly, then cook until it forms a medium ball when dropped in cold water (240°). Pour 2/3 of syrup slowly over beaten egg whites, beating constantly. Cook the other 1/3 of syrup until it forms a very firm ball (255°) then beat it slowly into the first mixture, beating constantly until creamy. Add vanilla and nuts and drop onto waxed paper or pour into greased dish. Cut in squares when cool.
Sift dry ingredients. Cut in margarine. Combine peel, juice and egg; add to dry ingredients. Mix just until moistened. Fold in berries and nuts. Bake at 350° for approximately 60 minutes in greased loaf pan. Cool. Wrap in foil. Store overnight before cutting. Makes 1 (9 x 5 x 3-inch) loaf or 2 small pans.
Mix together flour, cinnamon, nutmeg and salt. In a large mixing bowl mix shortening and sugar, add tomato soup (with baking soda), egg and vanilla. Add flour mixture; mix well. Pour into baking pans (greased and floured).
Cook carrots and drain. Melt butter in skillet. Add all ingredients and cook, stirring, for about 2 minutes until glazed.
Beat margarine, sugar and eggs until creamy. Add dry ingredients. Chill dough. Roll into balls. Roll in sugar and cinnamon (2 teaspoons cinnamon and 2 teaspoons sugar). Place on cookie sheet 1 inch apart. Bake at 400° for 8 to 10 minutes.
Combine; spread on buns. Wrap in Reynolds Wrap. Store in refrigerator until time to use. Bake at 350° for 15 minutes.
In large bowl, put Cool Whip. Sprinkle instant pudding and add pineapple, marshmallows, nuts and coconut. Mix well and set in refrigerator to chill.
Mix dry ingredients together. Cut in butter and oil. Beat eggs slightly. Add egg and cottage cheese. Knead and form ball.
Peel potatoes; cut into 1 1/2 to 2-inch chunks. In large saucepan, cover potatoes with water; bring to boiling. Cook over medium heat until tender (20 to 25 minutes). Drain. Mash until smooth. Blend in cream cheese, sour cream, milk, salt, onion salt and pepper. Spoon into buttered 3-quart casserole. Refrigerate, covered.
Place mushrooms in a jar. Mix all other ingredients and add to mushrooms. Close tightly; toss gently and refrigerate. Best if served in 2 hours or so.
Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Sift dry ingredients; stir into molasses mixture. Chill about 2 hours. On lightly floured surface roll to 1/8-inch thickness. Cut with cookie cutter. Place 1 inch apart on greased cookie sheet. Make eyes and buttons with raisins. Bake in moderate (375°) oven for about 6 minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire racks. Store in tightly covered tins. Keeps well for 3 to 4 weeks.
Heat oven to 425°. Generously grease 8-inch cast-iron skillet. In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder and salt until blended. Add corn meal and flour (which has been mixed). Mix until dry ingredients are moistened. Add red peppers, jalapeno and corn. Pour in skillet. Bake 20 to 25 minutes or until light golden brown. Makes 6 servings.
Mix all of the ingredients by hand. I use waxed paper and divide into 3 sections. Knead until soft enough to roll into a long thin roll. Cut either with scissors or a sharp knife. Let stay on waxed paper for about an hour, then store in airtight containers in the refrigerator. These will last for quite some time when stored this way.
Stir cocoa and water over heat until smooth. Stir in sugar and salt until dissolved. Boil 3 minutes. Add vanilla. Store in covered jar in refrigerator.
Place all ingredients but parsley and chips in food processor. Mix thoroughly, scraping bowl occasionally. Add parsley and process only as needed to mix evenly. Serve with Taco Bell brand tortilla chips. Makes 2 cups or 6 to 8 servings. Takes 5 minutes.
Mix together, except for soup and water. Form into ball. Put in loaf cake pan. Pour soup, diluted with water, over the salmon balls. Bake 30 minutes at 350°.
Slice beef thinly, cutting across grain and scoring lightly with knife to make more tender. Cut into bite-sized pieces and marinate beef in the sugar and rice wine. Mix marinated beef thoroughly with soy sauce, chopped garlic, sesame salt, m.s.g. and sesame oil. Broil seasoned beef over hot charcoal on a grill or in frypan. Pulgogi is delicious served with lettuce leaves, sesame leaves, garland chrysanthemum and garlic. Pulgogi is generally broiled over charcoal on a grill at the table.
Take chicken off the bone. Cook onions, celery, peppers and tomatoes in margarine until tender. Add this mixture and chicken to chicken broth. Add a few crumbled crackers to thicken slightly. Salt and pepper to taste. Serve with saltines, ketchup and sliced onions.
Combine all ingredients in mixing bowl and hand mix for 1 1/2 minutes. Marinate your favorite meat approximately 2 hours. Makes 1 cup of marinade.
Stir cornmeal slowly into boiling water. Stir constantly until thickened. Turn burner on low to keep it hot for 30 minutes. Serve hot with butter, or we ate it with cold milk.
In a 2-quart glass measure with handle, combine chocolate, sweetened condensed milk and vanilla. Cook on 100% power (High) 2 to 4 minutes, stirring after each minute until chocolate is melted and mixture is smooth. Cool to room temperature, about 1 1/2 hours. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers. Makes one 9-inch pie.
Combine gelatin, diluted apple juice concentrate, cinnamon and nutmeg in large skillet, stirring well. Let stand 1 minute. Cook over low heat for 1 minute or until tender. Stir apples gently and baste with pan juice several times during cooking process. Add margarine; stir gently until margarine melts. Remove from heat. Cover and refrigerate until thoroughly chilled. Spoon mixture into dessert dishes to serve.
Preheat oven to 350°. Mix butter and sugar. Add eggs, one at a time. Add sour cream, mix together. Add flour and add soda, salt and flavor.
Melt butter, milk and chocolate. Mix marshmallows and peanuts. Add chocolate mix. Place in 9 x 13-inch pan with wax paper on bottom. Chill and cut.
Combine mix, cheeses, poppy seed and add egg and milk. Mix just to blend. Beat vigorously 1 minute. Turn into well-greased loaf pan. Sprinkle with additional poppy seed, if desired. Bake in a 350° oven for 1 hour. Cool before slicing.
Prepare both envelopes of Dream Whip as directed on box. Allow cheese to soften and blend with Dream Whip. Add powdered sugar and mix well. Stir in lemon juice. Pour mixture into 2 graham cracker crusts. Top with blueberry pie filling. Refrigerate for 1 to 2 hours before serving.
Combine cider, ReaLemon and sugar. Stir until sugar dissolves. Chill. Just before serving, add ginger ale. Garnish as desired. Serve over ice. Garnish with apple wedges.
Melt chocolate chips and shortening in microwave until smooth (1 1/2 minutes). Stir in nuts. Put into 1-inch paper candy cups. Refrigerate until firm. Makes 14 to 16 candies.
Mix first 4 ingredients together. Microwave on High for 4 minutes. Stir. Cook 4 more minutes on High. Add next 2 ingredients. Cook on High for 1 minute. Mix in the last ingredient. Pour in greased pan.
Combine sugar, oil, eggs, water, raisins, nuts, and pumpkin. Add dry ingredients and mix well. Pour into 3 loaf pans (only fill pans 1/2 full). Bake at 350° for 1 hour.
Line bottom of 9 x 12-inch baking dish with graham crackers. Pour prepared pudding on top. Add Cool Whip; another layer graham crackers. Top with chocolate frosting. Chill until firm.
Cook noodles. Brown hamburger. Drain off grease. Pour Ragu on hamburger and heat. Use a 9 x 13-inch cake pan. Barely cover bottom of pan with sauce followed by layer of 1/2 noodles, more sauce, 1/2 cottage cheese, 1 package cheese, the rest of the noodles, rest of sauce, rest of cottage cheese and the other package of cheese. Cover with foil. Bake 45 minutes at 350°. Take off foil and brown cheese on top.
Melt butter in a 9 x 13-inch baking dish. Break up frozen hash browns into the butter. Mix the soup, sour cream, onion, cheese and salt; pour over potatoes. Top with crushed corn flakes. Bake at 300° to 325° for 1 1/2 to 2 hours.
Mix all ingredients well. Bake in well-greased skillet or square cake pan at 400° for 45 minutes.
Line roaster with foil. Add all ingredients. Tightly close foil around ingredients. Roast in oven at 350° until done, approximately 2 1/2 to 3 hours.
Mix in order given. Drop by teaspoon on cookie sheet. Bake at 350° for 8 to 10 minutes.
Melt butter in medium saucepan; remove from heat. Add cocoa, sugar, eggs, flour, salt and vanilla. Beat well. Pour into greased 9-inch pie pan. Bake at 350° for 15 to 20 minutes. Walnuts or pecans can be added, 1/2 cup chopped.
Mix yeast and warm water; set aside. Cream in large bowl the margarine and sugar; add egg and flour. Add dissolved yeast. Mix until well mixed. Keep in large, airtight bowl. Drop by spoonfuls in muffin tin. Bake at 350° for 20 minutes.
Brown rice, onion and garlic in oil. Add turkey; brown, stirring frequently. Add tomatoes and remaining ingredients. Cover; simmer 30 minutes. Mix well. Serves 4.
Melt margarine in baking dish. Mix sugar, flour and milk in bowl. Pour mixture into the melted butter dish. In the center of that, pour the 2 cups fruit. Do not stir. Bake at 400° until crust is brown, about 30 minutes.
Combine oil and sugar. Blend very well. Add eggs, one at a time, beating after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Mix into oil-egg mixture and combine thoroughly. Add apples and nuts. Mix with spoon, then add vanilla. Bake in tube pan. Bake in a 325° oven for 1 1/4 hours. Remove from oven and let cool in pan while preparing glaze.
Chips can be bought at a baker's supply. Sift out and discard powder from peppermint chips and set chips aside. Melt white chips in microwave (50% about 5 minutes) or on stove. Stir every two minutes. Mix peppermint chips with melted white chips. Spread thin layer on waxed paper. Let cool; break into small pieces.
Mix in order given. Grease a 4 sided cookie sheet lightly with oil. With a teaspoon, spoon out 3 long strips lengthwise. Put any leftover on top. Put cold water into a glass; with your fingertips pat the top of the strips. Sprinkle the top with a mixture of cinnamon and sugar. Bake at 350° for 25 minutes, until golden brown. When done, remove from oven, cut at an angle and lift off pan. If you want them crunchier, turn each piece on it's side and return to oven for 6 minutes on each side. Enjoy!
Mix margarine, corn and eggs. Stir in sour cream. Sprinkle on muffin mix, beat well. Bake in 3-quart casserole for 1 hour at 350°. Can freeze. Super casserole.
Mix all ingredients. Knead until well blended. Heat griddle. Roll out and place on griddle until browned. Turn and brown other side. Continue until desired amount or all gone.
Heat cherries and sugar together. Add a few drops of red food coloring. Pour into 10 x 6 x 1 1/2-inch baking dish. Combine oats, brown sugar, flour and salt; cut in butter. Add pecans. Sprinkle mixture over cherries. Bake in moderate oven at 350° for 35 minutes. Serve with whipped cream and ice cream.
In large punch bowl, combine apple juice, cranberry cocktail and orange juice. Stir to dissolve. Slowly add ginger ale or champagne. Vertically, thinly slice apple, forming whole apple slices. Float apple slices on top of punch. Makes 3 quarts.
Make Hamburger Helper as directed, but add just 1/4 cup extra water to make it juicy. Line a cake pan with Fritos. Add the Hamburger Helper. Spread it over the chips evenly so the juice will cover all the chips, then cover with your favorite cheese. Bake at 350° until cheese has melted.
Sift dry ingredients into large bowl. Make well in center, pour into well the eggs, oil and strawberries with juice. Add nuts and mix until moistened. Grease and flour 2 regular size loaf pans or 3 medium size. Bake 40 to 45 minutes or until sides turn loose. Cool 5 minutes before removing from pans.
Mix all ingredients and place in a baking dish. Bake for 30 minutes at 350°.
Dice marshmallows and chop nuts. Boil water in bottom of a double boiler. Turn off heat. Place in top of double boiler 1 pound of milk chocolate. Stir occasionally until melted. Line a tray with waxed paper. Pour in 1/2 of melted chocolate. Cover with marshmallows and nut meat. Pour rest of chocolate over this.
Mix sour cream and soup. Pour over chicken. Melt margarine and mix with crumbs and poppy seed. Sprinkle over top. Bake 1/2 hour at 350°.
In a large oblong container (or anything big enough to fit one complete shelf of your refrigerator), place the meat in this large container, making sure there is enough room around the edges for the liquids to saturate the sides thoroughly. Pour the liquids over the meat. Cover the container with plastic wrap and place in the refrigerator for 3 to 5 days. Be sure to turn the meat once a day, making sure the marinade is spooned over the meat after each turning. Grill for about 30 to 45 minutes. The flavor is mouthwatering! Serve with salad, baked potatoes, rolls and butter. This is a great dish for special occasions, or for just a family get-together. Serves: 8 to 10.
Mix the jello with boiling water and juice of one lemon. Let cool. In separate bowl mix cream cheese, sugar and juice of one lemon. Set aside and whip chilled evaporated milk and juice of one lemon until frothy like meringue. Combine all three mixture. Pour into large dish lined with graham cracker crumbs. Sprinkle crumbs on top and refrigerate.
Boil first four ingredients together, cook 15 to 20 minutes. Bake pie shell, pour ingredients into shell and add fresh strawberries.
Mix oil, fructose, egg whites and vanilla. Combine dry ingredients. Add walnuts, dates or chocolate chips. Mix well. Drop by generous spoonfuls on oiled cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 3 dozen.
Saute garlic cloves, soy sauce, ground ginger and sliced chicken. Then add broccoli, carrots and water chestnuts. Cook until vegetables are tender. Mix cornstarch in water. Add to stir-fry and cook until thickened. Serve over rice.
Place chicken in large resealable plastic food storage bag. Combine cornstarch, wine, soy sauce and garlic powder in small bowl, whisk until well blended. Pour over chicken pieces. Seal bag, toss to coat. Marinate in refrigerator 1 hour. Drain chicken, discard marinade. Heat oil in wok or large nonstick skillet until hot. Add onions, stir fry 1 minute. Add chicken, stir fry 2 minutes or until browned.
Using 8-inch round layer cake pans, make and cool cake as directed on the label. Cook lemon pudding and pie filling as directed for pie filling. Cool 30 minutes; stir several times. Beat egg whites until frothy; gradually add sugar; beat until stiff, but not dry. Split each cake layer into 2 thin layers. Stack on cookie sheet or ovenproof plate; spread lemon pudding between layers and on top of cake. Spread meringue around sides of cake. Bake at 450° for about 5 minutes, until light brown. Cool to room temperature before serving. Store cake in the refrigerator.
Mix shortening with beaten egg. Add vanilla and dry ingredients, using a pastry cutter or forks. Use 7 x 11-inch or 9-inch square baking dish. Put in 1/2 of batter (loosely); do not pack. Use a can of any fruit pie filling (cherry, blueberry, peach, pineapple or apple). Spread lightly and cover with remaining batter mixture. Sprinkle with cinnamon. Bake at 350° for 45 minutes to 1 hour.
Chop German chocolate and melt in double boiler. Add butterscotch morsels and melt together with German chocolate. Stir until well melted. Remove from heat and stir in pecans. Drop by teaspoon on long tray lined with waxed paper. Refrigerate. When firm, put in container and store in refrigerator.
Bring the cheese and butter to room temperature. Mix with sugar and flour. Form into a ball and wrap in plastic wrap. Refrigerate at least 4 hours before proceeding with recipe.
Preheat oven to 425°. Lightly grease a 13 x 9 x 2-inch baking dish. Combine melted butter with the next 5 ingredients. Layer potatoes in baking dish, brushing each layer with butter mixture. Bake for 40 minutes or until tender. Sprinkle with cheese and bake for 5 minutes. (Bake at 350° for 1 1/2 hours, if desired.) Serve with pork or sausage.
Mash fruit well. Add sugar. Mix and let stand. Mix juice and pectin; stir into fruit. Stir 3 minutes. Put into jars quickly. Cover with tight lids. After jelly has set for 24 hours. Store in refrigerator or freezer.
Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl; mix and set aside. Saute sausage until lightly browned; drain thoroughly. Put remaining cornmeal in a greased 10 1/2-inch iron skillet. Pour half of cornmeal batter into skillet. Sprinkle evenly with sausage; top with onions, then cheese. Add peppers evenly on top. Pour remaining batter over top. Bake at 350° for 50 minutes or until golden brown. Yield: 6 to 8 servings.
Mix until creamy the cottage cheese, cream cheese, sugar and egg. Add cocoa (optional). Put all ingredients in a food processor and mix well. If you want chocolate, mix in the 1/3 cup cocoa. Pour in a graham cracker crust and refrigerate.
In a large pan combine potatoes, water, celery, onions, parsley flakes, bouillon cube and seasoning. Mix well. Cover and simmer 15 to 20 minutes or until vegetables are done. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables until thick. Add cheese; stir until melted. Add ham.
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of electric blender. Blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.
Combine water, vinegar, sugar, salt and egg in saucepan. Cook over low heat until thickened. Cool and pour over your favorite shredded recipe.
While heating oven, place sticks of butter in a 13 x 9-inch baking pan; allow to melt, watching carefully. Combine all ingredients. Spread in pan. Sprinkle with nuts. Bake at 375° for 25 minutes.
Beat egg yolks; add sugar, flour, cornstarch and cocoa and mix smooth with a small amount of milk. Add remaining milk. Place on fire and cook slowly, stirring constantly.
Pare eggplant. Slice and boil in salted water until tender; drain. Add egg, butter, onion, cheese, garlic powder, milk and bread crumbs. Place in buttered 1-quart baking dish. Top with cracker crumbs. Bake at 350° for 30 minutes.
Heat oven to 350°. Mix all ingredients. Spoon into greased 9-inch pie plate or 3 cup casserole dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onion and chopped tomato if desired. Serve with assorted chips and crackers. Makes 2 cups.
Cut chicken into 2 x 1 1/2-inch strips. In a large plastic bag, mix garlic and onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and bacon is crisp, turning once.
Sprinkle roast with salt and pepper; place in large deep glass bowl. Combine vinegar and water in a small saucepan; bring to a boil. Add remaining ingredients. Pour over meat; cover with plastic wrap. Marinate overnight or up to 2 days, turning frequently.
Mix the first 6 dry ingredients in a large bowl. Combine and heat vegetable oil, honey and vanilla. Add this to the dry ingredients and mix thoroughly. Spread mixture on cookie sheet(s). Bake at 250° for 1 hour, stirring occasionally. Cool thoroughly. Add sunflower seeds and the preferred combination of dried fruit/nuts. Store in airtight container.
Stir together cream cheese and peanut butter. Add orange juice, 1 tablespoon at a time, stirring well. Stir in honey, dried fruit and coconut. Cut each apple into quarters lengthwise. Core apple and remove ends. Hollow out wedges to within 1/2-inch of peel. Reserve pulp. Combine lemon juice and water; brush over apple. Chop apple pulp and add to peanut butter mix. Fill apple wedges with peanut butter mixture.
In large bowl, combine cream cheese and peanut butter with electric mixer until smooth. Add powdered sugar and milk. Beat until combined. Fold in whipped topping. Spoon into pie shell. Sprinkle with peanuts. Cover and chill in freezer 15 minutes. Cut into wedges. Serve with chocolate syrup drizzled over top if desired. Serves 8.
Preheat oven to 375 degrees. Mix in a 1 1/2 quart bowl, sugar, flour and salt. Stir in syrup. Beat in eggs, one at a time. Mix in milk, pecans and vanilla. Pour into crust. Bake 50 minutes or until firm. Cool before serving.