HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients in a large mixing bowl. Add oil, coffee and milk. Mix about 2 minutes. Add eggs and vanilla. Beat 2 minutes more. Pour into two 9-inch cake pans. Bake at 325° for 30 minutes.
Bake 1 hour at 350°. Good with ham in place of vegetable. Also good as dessert; warm or cold.
Mix together the tomato sauce and seasoning mix. Cook and drain ground beef, then add taco mix. Cut into quarters 1 package dinner rolls. Press pieces into mini muffin pans (greased). Form a cup and fill with meat mixture. Top with shredded cheese. Bake at 375° for 5 minutes or until cheese melts. Use a teaspoon to get out of pan.
Grease Bundt pan or spray with nonstick cooking spray. Place the frozen dinner rolls in Bundt pan (extra large size). If you don't have this pan, divide between 2 regular size Bundt pans, or experiment with a sheet pan. Sprinkle with pecans. Mix together the brown sugar and vanilla pudding. Sprinkle the pudding mixture on top of the pecans. Pour the melted margarine over the rolls. Spray plastic wrap with nonstick cooking spray; cover Bundt pan(s). Leave on counter overnight. In morning, bake at 350° for 30 minutes.
Butter bottom of pan. Layer ingredients in order listed. Do not mix. Cover with foil and bake at 350° for 40 minutes. Remove foil and bake another 20 minutes.
Boil squash and onion in water until tender. Drain well. Add butter, soup, and crackers. Pour into casserole dish. Top with Velveeta slices. Bake at 350° until bubbly.
Layer ingredients in a greased casserole. Preheat oven to 350° and bake for 45 minutes.
Cream butter and sugar. Add eggs, one at a time. Add remaining ingredients and put in tube pan. Bake at 325° for 1 hour and 10 minutes.
Line 13 x 9-inch pan with some of the crackers. Pour cold milk into bowl. Add pudding mix. Beat at low speed on mixer until well blended (1 to 2 minutes). Let stand for 5 minutes. Then blend in Cool Whip. Spread 1/2 of pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture. Top with remaining crackers. Spread pie filling or frosting over top. (Frosting works better if warmed just a few seconds in microwave to make more spreadable.) Chill 3 hours or overnight.
Mix soy sauce, sherry, sugar, ginger, 5 spice powder and cornstarch together. Marinate the wings for 15 minutes. Deep fry in 375° peanut oil until the wings are golden brown and tender.
Cook zucchini and onion in boiling water 5 minutes and drain. Combine soup, cheese, sour cream and carrots; fold in squash and onion. Combine stuffing and oleo. Put 1/2 of stuffing mix on bottom of pan. Place squash mixture on stuffing. Cover top of squash mixture with remaining stuffing. Bake at 350° for 25 to 30 minutes.
Brown meat and onion together. Spread over the bottom of a 9 x 13-inch pan. Cover with green beans. Top with mashed potatoes. Drizzle melted butter over potatoes. Bake at 325° until browned, approximately 20 minutes.
Preheat oven to 325°. Cream butter and powdered sugar; blend in flour. Press evenly in bottom of 9 x 13-inch pan. Bake 12 to 15 minutes. Mix remaining ingredients. Spread over hot baked layer. Return to oven to bake 20 minutes longer. Cool about 15 minutes in pan before cutting into bars.
Preheat oven to 400°. Grease 8 muffin cups or line with paper bake cups. Set aside.
In large bowl beat eggs until foamy. Beat in sugar and oil. Add vanilla. Beat until lemon color, add zucchini and stir. Add flour, cinnamon, baking soda, salt and baking powder. Stir well. Fold in nuts. Pour into 2 greased and floured loaf pans. Bake at 375 degrees for 1 hour. Take out and thump bottom of pans to test to see if done. Set for 10 minutes. Remove from pans to cool completely.
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger. Cook until thick in double boiler. Pour cold water into bowl and sprinkle gelatine on top of water. Add to hot pumpkin mixture and mix thoroughly; cool. When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites. Pour into large baked pie shell. Chill in refrigerator or cold place. Pie may be garnished with whipped cream just before serving. This is delicious in a gingersnap crust.
Mix ingredients until smooth and creamy. Place dough in refrigerator overnight. Roll out on floured board, about 1/8-inch thick. Cut in 2-inch squares. Fill with favorite filling. Roll into crescents. Bake at 400° until light brown. Sprinkle with powdered sugar when cool.
Preheat oven to 400°. Grease 1 1/2-quart souffle dish with butter and sprinkle with Swiss cheese. Stir flour and melted butter together. Let foam and cook 2 minutes without browning. Remove from heat, pour in hot milk and beat. Return to heat and boil, stirring for 1 minute. Sauce will be very thick. Remove from heat and beat the egg yolks into the hot mixture, one at a time. Add salt, pepper and nutmeg to taste.
Scald milk and set aside to cool to lukewarm. Put 1 teaspoon of sugar and yeast in the 1/4 cup water. Sift flour into large bowl and add salt, lemon rind and 1/4 cup sugar. Cut the 1 cup butter into flour mix as for pie crust with pastry blender. Add beaten eggs and yeast to cooled milk. Combine lightly with flour-butter mix. Stir until well mixed but don't beat. Cover tightly and refrigerate overnight.
Cream butter and sugar until fluffy. Add egg yolks. Beat well. Sift flour and baking powder together. Add alternately with milk and vanilla. Beat thoroughly after each addition. Beat egg whites until stiff. Fold nuts in batter, then egg whites. Pour into a greased tube pan. Bake at 375° for 50 to 60 minutes.
Arrange chicken in a 9 x 13-inch baking dish. Top with cheese slices. Combine soup with milk and pour over chicken. Sprinkle stuffing mix or croutons over top and drizzle with margarine. Cover and bake at 350° for 1 hour.
In medium saucepan, combine 1 1/2 cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat 6 to 8 minutes or until thickened and bubbly. Stir 1 cup hot mixture into egg yolks; immediately return to saucepan and hot mixture. Cook and stir for 3 to 4 minutes longer. Remove from heat and stir in 1 cup coconut, margarine and 1 teaspoon vanilla. Pour into pie shell and bake for 30 minutes in oven at 350°.
Heat pineapple in saucepan until it comes to a boil; stir in gelatins until dissolved. Cool. Add buttermilk and Cool Whip to mixture. Put in glass dish. Refrigerate.
Slice bananas and place on crust. Layer ice cream on top. Sprinkle with nuts and freeze. Combine chips, oleo, powdered sugar and milk. Cook and stir until thick. Add vanilla and cool. Pour cooled sauce on ice cream and freeze. Top with Dream Whip. (Can fold in pineapple or strawberries.) Freeze. Serves 15 to 18. Will keep 1 month in freezer.
Bake chicken, garlic and onion at 350° for 1 hour, covered. Cool and chop chicken, reserving juice. Add tomato, black olives, green pepper and cheeses to cooled chicken, onion and garlic. Wrap a handful of the chicken-vegetable-cheese mixture into each tortilla and place on a 10 x 15-inch pan which has been sprayed with Pam.
Clean and cut chicken into serving pieces. Brown in hot oil. Add vegetables and brown lightly. Salt and pepper to taste. Add remaining ingredients and simmer until done. If liquid evaporates, add a little water.
Put peaches in pan. Cut up stick of butter and place over peaches. Sprinkle with sugar and cinnamon. Mix 2 cups sugar, flour and milk. Pour batter over peaches and bake 40 minutes at 350°.
Spread peanut butter over 1/2 of bread and jelly over the other half. Fold together and eat. You will love it as much as he does.
In a bowl, combine ham, bread crumbs, onions, 1 tbsp fresh dill (1 tsp dried dill), milk, egg, mustard and 1/4 tsp pepper; mix well. Shape into 1 inch balls. In a large skillet, heat 1 tbsp butter and 1 tbsp oil. Brown ham balls, add remaining butter and oil as needed. Remove ham balls to a serving dish, cover and keep warm. Pour ham drippings into a sauce pan, blend in flour. Gradually add water and stir until smooth. Cook over low heat stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper, heat through, but do not boil. Pour over the ham balls. Serve over cooked noodles.
Marinate venison in strong vinegar-water solution for about 2 hours. Remove and rinse well. Dry meat off. Rub salt and red pepper into meat.
Cream the butter and sugar until light. Add egg. Sift dry ingredients and mix alternating with sour cream. Stuff each date with nut quarter and add. Stir only to mix in dates. Drop onto greased cookie sheet, 1 date to each cookie. Bake at 400° for 8 to 10 minutes. Top with Golden Frosting.
Cut up cabbage, onion and pepper in a large bowl. Bring all other ingredients to a boil and pour over the cabbage mixture. Let set overnight in the refrigerator.
Cut chicken into 1-inch chunks. In large saucepot, heat oil over medium-high heat. Add chicken and sausage, a few pieces at	a time, and cook until browned on all sides, removing to plate as they brown.
Simmer mirlitons in salted water until tender; cut in halves. Remove seeds and spoon out pulp. Mix pulp and bread crumbs. Saute onions, garlic and shrimp in butter over medium heat about 10 to 15 minutes, stirring frequently; cool. Add egg, parsley and thyme. Fill shells; sprinkle the top with bread crumbs and butter. Bake 25 minutes at 375°.
Beat together butter or margarine, sugars and vanilla until combined. Add eggs and beat until fluffy. Stir together flour, cocoa and baking soda. Add to butter mixture and beat on low speed until just combined. Stir in 1/2 cup nuts. Cover and chill dough 1 hour.
Mix and pour melted margarine over top. Shape into little balls. Bake at 375° until brown. Yields 48.
Sift flour, powder, soda and salt. Add sugars, egg and flavoring. Beat until smooth. Fold in oats and coconut. Shape into small balls and place on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Chop Potatoes. Put everything in a pot. Cook until the potatoes are done.
Place defrosted lemon juice and all ingredients in large container. Add enough water to make 4 gallons. Refrigerate overnight. Garnish with maraschino cherries frozen in ice cubes.
Combine ingredients. Store in refrigerator in covered jar. Makes 1 2/3 cups.
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting spreads smooth. If desired, add a few drops of food coloring. Can frost a two layer cake.
Cook celery and onion together until tender. Break corn bread and toast up in a large bowl. Add celery and onion mixture and next 4 ingredients. After mixing, put into baking dish or pan and bake at 350° for 30 minutes or until done to your likeness.
Mix ingredients together. Dough will be very sticky. Using 2 spoons, dip a tablespoon amount out and roll in a bowl of powdered sugar to coat. Bake at 350° for 7 to 9 minutes. Serve with a glass of cold moo juice!
Cook noodles with a little butter. Drain. Pour into casserole dish and mix soup and tuna with it. Add bread crumbs sprinkled with Parmesan cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a bowl, mix sugar and eggs. Combine flour, meal, baking powder and salt. Add to the egg mixture; stir in melted butter and milk. Bake in a greased 9 x 13 baking pan for 30 minutes, until golden brown.
Combine all ingredients, except tortillas. Spread on tortillas and roll into log. Slice to desired size. Serve with picante sauce for dipping.
Cook noodles according to package directions. Beat egg and mix with cottage cheese, parsley and garlic. Brown beef and sausage (drain) and add Prego and tomato paste. Simmer (if too thick, add a little water). Coat 9 x 13-inch pan with a little oil. Layer noodles, meat sauce, then egg and cheese mixture, then noodles. Repeat layers, ending with meat sauce. Bake at 375° covered for 1/2 hour. Remove cover and bake 1/2 hour more.
Sift first 4 ingredients together. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Pour beaten egg into the flour mixture and knead about 20 seconds. Brush with melted butter, pat out the remaining half of the dough over top. Bake 12 to 15 minutes or until done. Turn out on cooking rack.
Brown ground beef; add onion and peppers, also mushroom if you prefer. Cook sliced potatoes until tender. Put a layer of ground beef mixture and then add potatoes and more soup. Sprinkle cheese over the top. Salt and pepper to taste. Cook for 30 to 35 minutes in a 375° oven. Before you cook it, add a little milk on top. It helps it to stay moist.
Boil rhubarb, sugar and pineapple for 20 minutes, stirring constantly. Remove from heat. Add gelatin. Stir until dissolved. Place in hot jars; cover with paraffin.
Combine all ingredients. Shape into an 8 x 4 x 1 1/2 inch loaf. Place in a lightly greased shallow pan. Brush with 57 sauce, if desired. Bake at 350° for 1 hour. Allow to set 5 minutes before slicing. Makes 6 to 8 servings.
Cook rice; mix with soup, corn, ro-tel. Put in casserole. Top with cheese. Bake at 350°F. until cheese browns.
Place 2 slices of cubed bread in the bottom of a casserole. Mix chicken, vegetables and mayonnaise. Spoon over bread. Add the other 4 slices of cubed bread over this. Combine eggs and milk and pour over top of bread. Cover and chill at least one hour or overnight. Spoon mushroom soup over the top and bake at 325° for 1 hour. During last 10 minutes of baking, sprinkle cheese on top.
In a 3-quart saucepan, heat fruit and juice to boiling. Simmer about 10 minutes; remove from heat. Add sugar; cool. In covered blender at low speed, blend soup half at a time. Pour into a bowl; add orange sections. Refrigerate covered. Serve in a chilled bowl; garnish with strawberry slices.
Melt margarine, then add sugar and beat well. Add 1 egg at a time beating after each one. Then add vanilla flavoring and self-rising flour and beat. Bake at 300° until edges are brown.
Bring sugar and vinegar to a boil. Pour over the mixture. Put into refrigerator. (This will keep indefinitely.)
In a very large mixing bowl, combine the flour, baking powder and sugar, making sure the baking powder is thoroughly blended in. Make a well in the center of the flour mixture and add oil, eggs, vanilla and anise. Mix well and shape into a bow knot or twist on floured board. Bake at 350° until light brown (about 10 minutes). Brush with powdered sugar glaze and sprinkle with nonpareils.
Mix all ingredients (except biscuits) in 1-quart casserole. Cover tightly and microwave on High (100%) until hot and bubbly, 5 to 7 minutes. Stir. Serve over biscuits. (I use Bisquick biscuits.)
Mix well eggs, half and half milk, dry mustard and Worcestershire sauce. Cut crusts off bread and cube. Place in the bottom of a buttered 9 x 13-inch pan. Sprinkle sausage over bread. Pour egg mixture over bread and sausage. Top with slices of Velveeta cheese. Bake for 35 to 45 minutes at 350°.
Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
Cook chicken, cool, remove from bone and cut in big chunks. Mix crackers with melted margarine and poppy seed. Mix soups and sour cream. Cover bottom of pan with 1/2 of cracker mixture. Place chicken next and spread soup mixture over chicken. Top with remaining cracker mix and bake at 350° for 1 hour. May be frozen. Serves 6.
Cook and stir ground beef, celery, onion and green pepper in Dutch oven until vegetables are tender; drain. Stir in cabbage and water. Cover and cook over low heat, stirring occasionally until cabbage is done (about 10 minutes). Stir in milk, cheese, flour, salt, pepper and nutmeg. Heat to boiling, stirring constantly. Boil and stir 1 minute. Garnish with pimentos. Makes 8 servings.
Combine and brown meat and onions until tender. Add all ingredients except bread crumbs and melted oleo and pour into oblong baking dish or casserole. Top with bread crumbs and oleo. Bake at 400° for 45 minutes.
Bring cream cheese and butter (or margarine) to room temperature. Add herbs and spices; whip until light. Pack into container; chill in refrigerator for at least 8 hours. Serve with crackers.
Melt chocolate down and mix with oil. Add sugar and vanilla. Add eggs singly. Sift together flour, baking powder and salt. Add chocolate mixture and nuts to dry ingredients. Chill overnight. Form into balls and roll in powdered sugar. Bake at 350° for 12 to 15 minutes. Yields 6 dozen.
In a large pot, add bouillon cubes, cabbage, celery, onions and carrots with water. Simmer for 1 1/2 hours. Add tomatoes, green beans and chicken broth. Simmer an additional 30 minutes.
Mix biscuit mix, raisins, caraway seed and sugar. Beat eggs and milk and add all at once to dry ingredients. Stir to form a sticky dough. Knead on a lightly floured board a few times to form a smooth ball. Cut dough into 2 pieces. Shape pieces of dough into 2 smooth balls. Place balls on greased cookie sheets. With a sharp knife, cut a cross 1/2 inch deep in center of each ball. Bake in preheated oven (400°) for 25 to 30 minutes until brown and center feels firm. Cool thoroughly on rack before cutting. Bread can be frozen in foil and thawed in wrapping 2 hours.
Fry okra. When the okra is almost done, add onion and a hot pepper. Add tomatoes and salt. Cook until done.
Mix mayonnaise, salt and pepper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes and pecans. Serve on lettuce. Makes 8 to 10 servings.
Heat oven to 450°. Mix all ingredients, except milk, until crumbly. Stir in milk until dough leaves side of bowl. Put dough on lightly floured surface. Knead ten times. Roll to 1/2-inch thick. Cut into biscuits. Place on ungreased cookie sheets and bake at 450° for 10 to 12 minutes.
Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.
Beat egg. Add milk, vanilla and sugar; beat. Add butter or margarine. Add everything except flour. Beat again. Slowly add flour, beating continuously and scraping side of bowl. If batter is too thick, add milk. If too thin, add more flour. Serves 2 hungry people.
Cut greens and onions. Heat 1 cup water and a good amount of garlic olive oil with fresh garlic. Add cut greens and onions. Add water as it steams out. Cook for about 1 hour (until moist). Add seasonings for flavor.
Slice squash; peel, quarter and slice onion. Slice garlic cloves. Cook with water 2 bouillon cubes and butter until tender. Mash with potato masher. Mix cornstarch with 1 cup of the skim milk. Add to mixture. Stir until it starts to thicken then add rest of milk. Tear or cut cheese into hunks and add. Turn off heat and cover for 2 to 3 minutes until cheese melts. More milk may be added.
Beat together oil and sugar; beat 3 minutes, then add flour (2 cups) and soda. Stir in eggs, vanilla and salt. Stir in apples and nuts. Pour batter into 9 x 13-inch greased and floured pan. Bake for 1 hour at 350°.
Mix all ingredients together. Pour in pan. Bake at 300° for 1 hour. Excellent side dish!
Mix all the ingredients and put into your favorite pie crust. Sprinkle 1 tablespoon butter over filling. Put on a top crust. Bake at 425° for 30 to 40 minutes.
Mix egg, milk, cheese, oatmeal, onion and salt together. Add hamburger. Using ice cream scoop, place in 9 x 13 pan. Top with remaining ingredients. Bake for 45 minutes at 350°.
In large dishpan, mix all ingredients. Bake 20 minutes at 350°.
In boiling, salted water, add cut up broccoli and chopped onion. Cook until tender. Drain and cool. Combine carrots, soup and sour cream and mix. Set aside. Melt margarine and add stuffing mix. Toss to coat. Put 1/2 of this in bottom of casserole dish. Combine broccoli with soup mixture and put in casserole on top of stuffing mix. Top with remaining stuffing. Bake at 350° covered for 45 minutes.
Wash and drain cauliflower and broccoli. Cut broccoli flowerets and cauliflower into small pieces. Add sliced mushrooms.
Lay crescent rolls on a cookie sheet, pressing edges together to form crust. Bake at 350° for 11 to 13 minutes.
Melt chocolate chips in double boiler. Add margarine. Cool. Beat 2 eggs and add to chocolate chips mixture. Add mini marshmallows, stir quickly. Form into 3 rolls by globbing on tinfoil. Roll in chopped nuts. Reroll in new tinfoil and refrigerate overnight. Slice and serve.
Heat oven to 350°. Cook broccoli according to package directions; drain. In 2-quart casserole, combine soup, sour cream and salt. Stir in rice, chicken and broccoli. Bake at 350° for 20 to 25 minutes. Sprinkle with onions and bake an additional 5 to 8 minutes or until onions are deep golden brown. Yield: 4 servings.
Melt margarine in 9 x 12-inch casserole. Make batter of 1 cup sugar, flour, salt, baking powder and milk. Pour batter into melted margarine in casserole dish. Add fruit and juice. Sprinkle with 1/2 cup sugar; do not stir. Bake at 350° for 45 minutes.
Mix all ingredients. Grease muffin pan or baking loaf pan. Pour in batter. Bake at 350° until brown, about 25 minutes. Makes 6 medium muffins.
Heat deep-fry with oil to 375°. Blend egg and milk; stir in dry ingredients. Dip wieners in batter. Fry until brown 2 or 3 minutes on each side. To reheat, place in 400° oven about 5 minutes.
Heat water, butter, sugar and salt to a rolling boil in saucepan. Add flour all at once and stir vigorously with a wooden spoon until thick and smooth (about 1 minute) staying away from the sides. Remove from heat and add eggs one at a time beating well after each egg. Use a wooden spoon or electric mixer until paste is shiny and smooth. Drop tablespoons onto ungreased cookie sheet. Bake at 400° for 20 to 30 minutes. Let cool. Fill each cream puff with instant pudding, vanilla or chocolate.
Mix beef, salt and pepper; form into 8 patties. Brown in skillet (use shortening if needed); pour off fat. Combine remaining ingredients; pour over burgers. Simmer 20 minutes or until done. Stir now and then.
Spray Dutch oven with cooking spray. Saute over medium-high heat the onions and peppers for 5 minutes; set aside. Dredge veal in flour; saute for 5 minutes. Add pepper mixture and mushrooms to veal and the next 5 ingredients; stir well. Bring to a boil. Cover, reduce heat and simmer for 1 hour, or until veal is tender, stirring occasionally. Uncover and cook an additional 10 minutes. Serve over noodles. Equally good made with boneless and skinless chicken breasts.
Combine vinegar, oil, sugar and salt. Bring to a boil. Pour hot mixture over cabbage, onion, peppers and carrots. Let stand for 1 1/2 hours. Refrigerate. Will keep for several days. Serves 25.
In medium bowl, combine first 5 ingredients; mix well. Shape into 1-inch balls. In skillet, brown meatballs, turning occasionally; drain. In small bowl, combine remaining ingredients. Pour sauce over meatballs; simmer 15 minutes. Serve warm. Makes about 4 dozen meatballs.
Mix first 4 ingredients; add hot water and knead until smooth. Tear off small amounts and roll into ball. Roll out flat with rolling pin. Bake on a hot griddle. Turn. Be careful not to overcook.
Brown hamburger and onion; drain. Add water and tomato paste. Cook macaroni; drain. Add margarine and cheese. Cook milk, 1/2 cup margarine, cornstarch and water until thick; cool. Beat eggs until yellow. Add seasonings and cheese. In 2-quart casserole, layer the meat, macaroni and sauce. Bake at 350° for 30 minutes.
Cook squash until tender and then cream them. Add all other ingredients and mix well. Bake in ungreased casserole dish at 350° for 30 or 40 minutes.
Beat softened oleo and sugar until fluffy. Add eggs and beat well. Add vanilla, salt, flour and cocoa; beat well. Add pecans. Bake at 325° for 25 minutes. While still hot, cover with marshmallows or marshmallow cream. Place in oven that has been turned off until marshmallows melt.