HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together blueberries, 5 tablespoons sugar, orange juice and cornstarch; put in a 9 x 13-inch pan. Beat together the butter, 1 cup sugar, egg and vanilla. Add 1 cup flour, baking powder and salt. Drop by tablespoon over blueberries. Bake at 375° for 35 minutes. The topping should be golden brown.
Drain fruit in a bowl. Set aside. Stir together pudding mixes. Pour in liquid slowly with pudding mixes. Mix well. Microwave on High until it boils and looks clean, about 6 minutes. Stir 2 or 3 times while cooking. Cool. Add fruit. Chill for awhile. Then serve.
Mix cream cheese and stick of butter until fluffy. Add flour, sugar and salt. Mix well. Divide dough into equal parts. Place in muffin tins and form into shells.
Make sausage balls and fry them. Cook onions and pepper in butter until tender. Stir in tomatoes and paste. Add seasonings. Slice zucchini (do not peel) in 1/2-inch slices. Add uncooked noodles and sausage balls. Cover and cook until zucchini and noodles are tender, 45 minutes. Pour in a greased casserole dish and cover with strips of cheese. Place in a 350° oven. Remove when cheese is melted.
Combine all ingredients, except for tofu, and mix well. Place in a large bowl and flatten mixture around bowl. Cube the tofu in blocks and place in center of bowl. Steam 45 minutes over boiling water.
Heat all ingredients except yeast and flour. When WARM take off stove and stir in yeast. Knead in the flour and let raise like other bread. Make into loaves and let raise again. Bake 35 minutes in 350° oven. Makes 4 average loaves.
Mix and pour in unbaked pie shell. Bake at 350° until firm in middle.
Put all ingredients into blender and mix thoroughly. Store in refrigerator. Yield: 3 cups. Exchanges: 1 tablespoon = 1 fat. Calories: 1 serving = 61.
Cream together butter, sugar and shortening. Add eggs, one at a time. Continue beating. Add flour slowly. Add flavoring last and 7-Up. Cook in tube pan, greased and floured, at 320° until done, 1 1/2 hours or so.
Mix butter, cream and sugar. Add eggs and mix well. Mix in vinegar. Add flour, one cup at a time. Mix well. Roll out and cut. Bake at 350° for about 12 minutes.
Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients. Pour over cucumber mixture and mix well. Refrigerate for several hours.
Peel and thinly slice carrots. Cook until tender. Drain and cool. Mix and bring to boil: sugar, vinegar, oil, pepper, Worcestershire sauce, mustard and soup. Slice onion, pepper and celery thinly. Mix with cooked carrots. Remove sauce from heat and pour over carrots. May be served hot or cold.
Butter casserole dish and arrange vegetables in order given. Sprinkle with salt and pepper to taste. Mix undiluted soup with the uncooked ground beef in a separate bowl. Spread the meat mixture over the top of the vegetables in the casserole dish. Bake at 375° for 1 1/2 hours. When half done, cover the casserole dish with foil.
Combine first 8 ingredients in a small bowl; stir well. Cook corn according to package directions. Transfer corn to a serving platter and brush margarine mixture over corn.
Combine all ingredients, except the chicken, in saucepan and bring to soft boil. Dunk chicken and place on outdoor grill. Continue to dunk chicken every time you turn it (approximately every 10 minutes). Grill over medium for about 1 hour.
Icing: Combine sour cream, sugar and frozen coconut. Mix and leave covered overnight in refrigerator.
Brown ground beef in skillet and drain. Combine all ingredients and cook in crock-pot on low setting 4 to 6 hours.
Beat egg white stiff. Beat in sifted sugar. Add vinegar and vanilla. Fold in pecans. Drop on greased baking sheet. Bake 12 to 15 minutes at 300°.
Combine first 6 ingredients in a large bowl; set aside. Heat oil in saucepan over medium heat; add onion and garlic and cook 3 minutes or until tender. Add vinegar and remaining ingredients; bring to a boil. Pour over vegetables; cover and refrigerate 8 hours or overnight. Serve with crackers.
In a 10-inch skillet over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is brown. Stir often. Add in gravy. Heat through. Line bottom half of rolls with lettuce. Spoon about 1/4 cup mixture onto each roll. Top with cheese and tomatoes.
In a large bowl, combine Cool Whip, lemonade and condensed milk, blending well. Pour the mixture into crust and chill until firm, about 2 hours.
In a 3-quart microwave-safe bowl, combine corn syrup and sugar. Mix well. Microwave on High (100% power) until the mixture boils, about 3 minutes. Remove from microwave. Stir in peanut butter; mix until smooth. Add chips, stirring until melted. Stir in peanuts and marshmallows. Immediately pour into a greased and foil-lined 8 x 8-inch pan. Refrigerate until mixture is firm. Remove foil from pan and cut into 1-inch squares.
Cook the elbow macaroni in a large amount of boiling salted water until tender. Drain the macaroni and set aside. In a saucepan, melt the butter; stir in the all-purpose flour, salt and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the chopped celery, chopped onion and shredded cheese; stir until the cheese is melted. Combine the cheese sauce and the drained macaroni. Break tuna into chunks. Combine macaroni-cheese mixture, tuna, soft bread crumbs and beaten eggs. Turn mixture into a greased 12 x 7 1/2 x 2-inch baking dish. Bake in a 350° oven for 20 minutes. Sprinkle tomato slices with salt. Arrange the tomato slices and American cheese triangles on top the macaroni mixture in baking dish. Return to oven. Bake 10 minutes more or until the cheese triangles melt and the tomato slices are heated through. Makes 6 servings.
Add beaten eggs, butter and milk to dry ingredients. Add other ingredients. Mix and pour into 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool; cut into squares. Freeze. To use, thaw and reheat at 350° for 10 to 12 minutes.
Use heavy foil. On a square of foil, place 1/2 potato. Top with onion slices, salt, pepper and butter. Top with other half of potato. Wrap tightly with foil and place on coals. Roast for 1/2 hour to 1 hour, turning often. With oven mitt on, squeeze to check doneness. I roast the potatoes first, then when I am ready to grill the meat, I move the potatoes to an area with no coals until the meat is done.
Set aside chicken breasts. Mix all ingredients in a bowl. Place chicken in a deep dish or bowl and pour marinade over chicken. Marinate chicken overnight or for several hours. Grill chicken over hot fire for 3 minutes each side.
Remove stems from mushrooms; chop stems and set aside. In a skillet over medium heat, cook sausage until well browned; drain. Spoon off all but 2 tablespoons of drippings from skillet. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat; stir in sausage, cheese and crumbs. Preheat.
Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally. Drain well. Spread bread crumbs in a buttered 12 x 8 x 2-inch baking dish; top with sausage and cheese. Combine eggs, milk and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set. Makes 6 to 8 servings.
Stew chicken. Save broth. In a large pan, put corn, butter, beans, V-8, chicken broth, chicken, salt and pepper. Cook all day. Serve with homemade bread.
Combine first 5 ingredients, mixing well. Cut in shortening until mixture resembles coarse meal. Add buttermilk; stir until moistened. Turn dough onto a floured surface; knead lightly 4 to 5 times. Roll dough to 1/2-inch; cut with 2 3/4-inch biscuit cutter. Place on ungreased baking sheet. Bake at 450° for 10 minutes or until browned. Yield: One dozen.
Combine all ingredients in a large bowl, tossing gently to mix well. Makes 4 cups. Serve homemade salsa over fried eggs, cold meats, poultry, hamburgers or as a dip with tortilla chips.
Sift flour with baking powder, soda and salt. Cream the butter and add sugar gradually. Add eggs, one at a time, mixing thoroughly. Add bananas to flour mixture. Add to creamed mixture gradually. Mix well. Add nuts. Pour into well-greased loaf pan. Bake at 350° for 45 to 60 minutes.
Mix ingredients. Spray muffin tins with Pam. Fill 1/2 to 2/3 full. Bake at 400° for 20 minutes.
Mix mayonnaise, vinegar and sugar together and pour over the first 4 ingredients. Best made night before!
Mix all ingredients together; cook over moderate heat until thick; cool. Put on your favorite pie crust or roll out canned biscuits. Fry until done.
Cream shortening and sugar, then add eggs. Stir in bananas. Add flour and mix well. Pour in 9 x 9 x 2-inch pan and bake at 350° for 30 to 35 minutes.
Cut green beans into 2-inch pieces. In skillet, cook chops in 1 tablespoon margarine for 10 minutes, or until browned on both sides. Remove. In remaining 1 tablespoon hot margarine, cook mushrooms with rosemary until tender and liquid is evaporated, stirring often. Add soup, water and green beans; heat to boiling. Return chops to skillet. Cover; stirring occasionally, cook over low heat for 10 minutes, or until chops are no longer pink and green beans are tender. Serve with hot cooked fettuccine. Serves 4
Mix thoroughly; shape into balls. Roll in flour and brown in small amount of oil in electric skillet. Place meat balls in kettle and add one 46-ounce can tomato or V-8 juice. Simmer until sauce thickens. Serve with mashed potatoes. Use sauce as gravy.
Mix sugar, vinegar and oil until sugar dissolves. Combine sauerkraut and chopped vegetables.
Sift flour, baking powder and salt together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add milk gradually, blending until well combined. Place dough onto floured surface and pat into a 1/2-inch thick rectangle.
Beat eggs. Add cornbread mix and oil. Stir in corn, garlic powder and cheese. Mix well and pour into greased (Pam) 13 x 9 x 2-inch baking dish. Bake at 350° for 45 minutes.
Place fillets in a saucepan. Cover with water; add the salt. Bring to a boil; lower heat and simmer 10 minutes. Drain. Cover again with cold water. Add the vinegar. Bring to a boil. Lower heat and simmer 10 minutes. Drain. Serve with melted butter.
Put wheat bran in boiling water and let stand. In a separate bowl, cream sugar, margarine and eggs. Combine dry ingredients. Add together all ingredients and mix well. Store in tightly covered bowl in refrigerator at least 12 hours before use. Keeps well for 6 weeks in refrigerator. If it turns brown on top, just stir before use. Bake at 400° for 20 to 25 minutes.
Mix chocolate and butter. Gradually blend in milk. Set aside. Mix sugar, cornstarch, salt, eggs, coconut and vanilla. Gradually beat in chocolate mixture and pour into pie shells. Sprinkle pecans over top. Bake 45 minutes at 350°. Cool for 4 hours.
Combine and boil 1 minute. Cool to lukewarm. Pour over slaw. Put into containers and freeze. Thaw to serve.
Combine 1/2 cup sugar and 1 ounce flour in mixing bowl. Squeeze lemon juice over apple slices. Toss apples with sugar mixture. Put in ovenproof baking dish. Thoroughly mix butter, remaining flour and cinnamon. Add lemon rind and remaining 1/2 cup of sugar. Sprinkle mixture over apples and bake in oven at 350° for 30 minutes or until golden. Serve warm with ice cream.
Combine and fold all ingredients together. Spread into pan or Pyrex dish. Chill thoroughly, cut into squares and serve.
Mix sugar, Crisco and eggs. Beat hard until light. Add mashed banana. Sift flour with baking powder, salt and soda. Stir into creamed mixture, beating until smooth. Add walnuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes or until done. Cool on rack.
Prepare cake according to directions and let cool. Prepare pudding mixes according to package directions. Crumble half of the cake in the bottom of a punch bowl. Layer with pie filling, pudding mixture, half of the pineapple, half of the whipped topping and half of the pecans. Repeat the layering. Top with maraschino cherries. Chill for 2 to 4 hours before serving.
Layer lettuce, celery, onion, carrots, green pepper and peas in glass bowl. Spread mayonnaise over layers, sealing to side of dish. Sprinkle with sugar, cheese and bacon. Chill, covered, overnight. Yields 12 servings.
Mix all ingredients;	pour into greased tube pan and bake 1 to 1 1/2 hours at 325°.
Put Boston butt roast in crock-pot. Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Cream sugar, oleo and oil in large bowl. Add eggs, vanilla and buttermilk; mix well. Add dry ingredients; beat well. Add zucchini.
Butter a 9 x 13-inch pan. Line pan with Club crackers. Bring oleo, sugar, brown sugar and milk to a boil and boil 5 minutes, stirring often. Add graham cracker crumbs. Pour mixture over crackers in pan. Put another layer of crackers over mixture. Melt chocolate chips and peanut butter over low heat. Spread over cracker layer. Refrigerate until set. Cut in squares.
Brown and drain sausage. Cool. Beat eggs and milk. Add seasonings and bread cubes. Fold in sausage and cheese. Put in a 9 x 13-inch pan and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 1 hour. Cool slightly before cutting.
Use 1 1/2 to 2 tablespoons mix to 1 cup hot water.
Mix all items together, except grated cheese. Bake at 325° for 2 hours. Sprinkle grated cheese on top. Bake until melted.
Grate Cheddar cheese. Combine cheese, Worcestershire sauce and lemon juice. Knead with hands until well blended. Roll in pecan pieces. Chill and serve.
Boil milk and flour until thick and cool. Cream shortening, sugar and vanilla. Add to boiled cooled mixture.
Sprinkle yeast in lukewarm water and set aside. Combine potatoes, potato water, butter, sugar and salt. Stir until butter is melted. When this mixture is lukewarm, add yeast and eggs. Work in 4 cups flour, 1 cup at a time. When well mixed, work in 3 1/2 cups more flour. Use last 1/2 cup on board. Knead dough until smooth and satiny. Place in greased bowl, cover with damp cloth and let rise in warm place until doubled in size. Punch down and shape into rolls or loaves. Brush with melted butter. Cover with waxed paper and allow to rise until doubled in size. Bake in 425° oven until brown.
In a skillet, brown pork chops in oil about 5 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice, mustard, salt and pepper over pork chops. Add tomato sauce. Cover; simmer on low heat for 1 hour.
Beat eggs until light and foamy. Add next 4 ingredients. Mix lightly, but well. Add to flour mixture and blend. Add nuts. Bake in 4 small loaf pans, well greased, for 45 minutes at 325°. Remove from pans immediately and cool. Great for freezing. Makes 4 small loaves or two 9-inch square pans.
In a pitcher or large container, combine all of the ingredients. Stir until well blended and sweeten to taste. Serves 12.
Combine sweet potatoes, sugar, salt, nutmeg, cloves, cinnamon, eggs and vanilla. Melt butter in milk. Gradually pour in potato mixture, stirring. Beat gently with rotary beater until well blended and smooth. Pour into shell. Bake at 400° about 40 minutes or until lightly browned.
Cook sausage and drain fat. Add onions, peppers and celery; cook until tender-crisp. Stir in rice and water chestnuts; heat. Add water as needed. Try turkey sausage rather than pork.
In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 tablespoon oil. Turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.
Cook and drain spaghetti. Saute onion and green pepper. Add beef. Cook until just brown. Add all other ingredients. Blend well. Bake in covered casserole dish for 1 hour at 350°.
Cut squash in little hunks; boil for 10 to 15 minutes, until tender (not done). In a bowl, take eggs and whip with fork until fluffy. Dice 1 medium onion. Add the chopped green chilies. In a casserole dish, put Cheez Whiz on bottom and sides of dish. Put layer of squash; pour some of the egg mixture (eggs, onion and green chilies) over the cheese and squash. Repeat layers until all is used up.
Mix diced green pepper with diced onion and garlic powder into cooking wine. Marinate chicken breast strips for 1 hour, roll in cornmeal and fry until done.
In a small bowl, whisk the mayonnaise, yogurt, lemon juice, honey and white pepper until smooth. Chill before serving.
In saucepan, place potatoes and broth. Over high heat, heat to boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1 1/4 cups of broth and pepper. If needed, add additional broth until potatoes are desired consistency. Serves about 6.
Blend sour cream and cream cheese. Stir in crab, green onions and Cheddar cheese. Serve with Wheat Thins.
Cut chicken into strips. Wrap beef and bacon around chicken in a roll. Place in a baking dish. Mix soup, sour cream and spices; pour over chicken. Cover with foil. Bake at 250° for 4 hours.
Melt butter in saucepan. Add oil, flour, onion and salt and pepper to taste. Blend well; let brown. Add 2 cups chicken broth (add more broth if needed). Add giblets and eggs; cook until thick, stirring constantly. Serve with dressing.
Mix the ingredients. Put in 2 greased round cake pans. Bake at 350° for about 1 hour or until set. Top with icing.
Cut meat into thin strips. Brown meat. Stir in celery, onions, soy sauce, Accent and broth. Cover; simmer for 30 minutes. Blend cornstarch and reserved mushroom liquid. Gradually stir into meat mixture. Add Chinese vegetables, mushrooms and brown gravy sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.
Make a white sauce with the first five ingredients. When thick, add cheese and melt. Stir in green beans and pour into buttered 1 quart casserole dish. Sprinkle with Parmesan cheese, almonds and paprika. Bake uncovered 30 minutes at 350°. Put onion rings on top during last 5 to 10 minutes of cooking time.
Beat eggs; add sugar and beat well. Add oil. Beat well. Stir in other ingredients. Pour in greased loaf pans. Bake at 350° for about 1 hour.
Butter a 10 x 15 x 2-inch pan. In a large bowl, beat eggs until frothy. Add flour, baking powder and salt and blend well. Mix in melted butter, chiles and cheeses.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 350° for 40 to 50 minutes.
Combine Newburgh sauce with cream to desired consistency over medium heat. Add chunked lobster meat and spoon over cooked patty shells. Serves approximately 6.
Boil the noodles and spinach together. Remove from the heat and mix in a bowl with the wine, tomato sauce and herbs. Put in a casserole and add the sour cream. Mix in the Italian herbs. Bake at 350° for 25 minutes. Serve with a green salad and bread sticks or rolls.
Combine flour, sugar, yeast and salt well. Add oil and water. Dough should be soft, but not sticky. Turn out on floured surface. Knead until smooth, about 5 to 10 minutes. Place in greased bowl; turn once to oil top. Cover and let rise in greased bowl for 1 1/2 hours or until double. Shape as desired (rolls, bread, or can be used for cinnamon rolls). Place on lightly greased pan. Cover and let rise 30 minutes. Bake at 375° for 15 to 20 minutes or until golden brown.
Scald milk. Beat eggs, sugar and flour together. Add gradually to milk, stirring constantly. Cook until mixture starts to thicken. Add vanilla to taste.
Stir sugar, milk and cocoa well. Cook to soft ball stage. While waiting for mixture to boil, get out three dinner plates. Put a walnut-size piece of oleo on each plate. Pour one third of cocoa mixture onto each plate. When somewhat cooled, use a knife and, with a whipping/folding motion, incorporate oleo into cocoa mixture. Stir until thick and satiny. Working quickly, drop by spoonfuls onto wax paper before fudge hardens.
Cut meat into 1-inch cubes. Wash. Saute onions in 2 tablespoons oil. Add paprika. Stir into onions. Add meat and rest of ingredients. Simmer over low heat 1 1/2 hours or until meat is tender.
Mash garlic in small glass or stainless steel bowl. Add remaining ingredients and mix. Taste and add more sugar or soy sauce, depending on taste preference. (A sweeter marinade goes well with pork and a saltier marinade goes well with chicken.) Toss with cubed meat. Marinate 2 hours or overnight in refrigerator.
*Can use any vegetables. Slice thinly and saute lightly in a little oil.
Heat syrup and sugar together. Add peanut butter and cereal. Pat into 9 x 13-inch pan. Melt chips together and pour over top and chill.
Melt and cool butter or oleo. Add Equal. Add egg. Mix well. Mix and sift dry ingredients. Add to butter mixture alternately with milk. Stir in pecans. Pour into greased loaf pan (9 1/2 x 5 1/4 x 2 3/4-inch). Bake in a 350° oven about 1 hour. Let stand one day, wrapped in waxed paper or foil, for easier slicing. Makes 20 slices, 106 calories each.
Saute chopped onion and bell pepper in a little oil. Brown sausage. Add sauteed mixture to sausage. Add both kinds of Cheez Whiz to the sausage mixture and cook until well mixed. Let stand until it cools to room temperature. Put some flour on counter and roll out pastry sheet. Spread the mixture all the way to the sides of the dough. Start rolling, then pinch the ends closed. Bake according to the directions on the bread package.
Press dough into ungreased cookie sheet (both packages). Be sure that it is pressed together (like a pizza crust). Cook 5 to 10 minutes at 375°. Let cool.
Cream shortening and sugar together. Add eggs, bananas and walnuts. Sift flour, salt and soda 3 times. Blend wet and dry ingredients together. Do not overmix. Bake at 350° for 45 to 50 minutes in 2 greased loaf pans. Let cool 10 to 15 minutes before turning out of pans.
Cook onion in margarine. Stir	in chicken and cook. Add 1/4 cup picante sauce and	cream cheese and cook until heated. Stir in 1 cup cheese. Spoon about 1/3 cup mixture in center of tortilla and roll up. Place seam	side down in 7 x 12-inch dish. Top with remaining sauce and cheese. Bake at 350° for 15 minutes.
Crust: Crush the graham crackers. Blend with powdered sugar and melted oleo. Press in an oblong pan or dish.
Melt chocolate in microwave oven. Add remaining ingredients; drop by spoonfuls on waxed paper. When cold they are set and can be stored in a covered container or they can be frozen. Makes around 40.
Prepare broccoli according to package directions. Drain well. Mix with lemon juice. Spread in 9-inch round baking dish. In saucepan, melt the 2 tablespoons oleo. Blend in flour and salt. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat and stir in Swiss cheese until melted. Add turkey. Spoon turkey mixture over broccoli. Combine bread crumbs, Parmesan cheese and melted butter. Pour over casserole. Bake in 350° oven for 20 to 25 minutes.
Pour boiling water over tomatoes to remove skins. Crush tomatoes and put on to boil slowly. Put onions and peppers through food chopper; add to tomatoes. Add spices and vinegar. Add sugar later and sir often, especially after adding sugar. Cook at least 3 hours.
Dissolve Jell-O in boiling water; add orange juice and cranberry sauce; mix well. Chill until it begins to thicken, then add apple, celery and orange rind.
Melt butter; stir in sour cream until smooth. Set aside. Butter bottom of a 13 1/2 x 8 3/4-inch baking dish. Slice 4 potatoes to form bottom layer. Salt and pepper to taste. Slice 5 eggs to form next layer. Cover with approximately half of the butter-sour cream mixture. Repeat layers with remaining potatoes, eggs and butter-sour cream mixture. Sprinkle top with bread crumbs or cracker meal. Bake in a 400° oven for 30 minutes or until dish is bubbling. Serves 6 to 8.