HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and butter. Add eggs, one at a time. Add dry ingredients, then add sour cream and vanilla. Mix the 1/4 cup sugar and cinnamon in a bowl. Grease a tube pan, put in half the batter, then sprinkle half the sugar and cinnamon mixture. Then, put in the rest of the batter and sprinkle the rest of sugar and cinnamon mixture on top. Bake at 350° for 50 minutes or until done when tested with tester.
Mix thoroughly. Roll into balls. Bake on an ungreased cookie sheet at 350° for about 8 minutes.
Mix cake mix with eggs, oil, pineapple and almond extract. Beat 3 minutes. Bake in a 9 x 13-inch pan or 11 x 15-inch pan sprayed with Pam. Bake at 325° for 35 minutes if using 9 x 13-inch pan (if using 11 x 15-inch pan bake 25 minutes) or until springs back from touch. Remove from oven and pour icing over hot cake. Sprinkle coconut on top and press in. Let cool 45 minutes before serving.
Melt the oleo in a 9 x 13-inch pan. Mix the remaining ingredients. Pour into your buttered pan. Pour fruit (apples or cherries) on top. Bake at 350° for 30 minutes.
Combine cheese, flour, salt and pepper; mix thoroughly. In a large bowl, beat egg whites until stiff peaks form when beater is raised slowly. Gently fold in cheese mixture just until well combined with egg whites. Shape into balls, using level tablespoon for each. Roll in bread crumbs on waxed paper.
Heat oven to 375°. Spray 9 x 13-inch baking dish with Pam. Place potatoes in it and put in oven. Melt butter and mix corn flakes in it. Set aside.
Combine and bring to boil butter, milk, sugar and egg. Mix in another bowl: graham cracker crumbs, black walnuts and coconut. Pour hot mixture over this and mix well. Line long pan with graham crackers. Pour mixture over crackers and spread. Add graham cracker crumbs over this.
Combine all ingredients except bacon. Place in greased 2-quart casserole and lay bacon on top. Bake uncovered until mixture thickens and bacon is thoroughly cooked at 350° for 1 hour.
Mix first three ingredients in tall glass. Stir in 1/4 cup strawberry soda. Add additional ice cream and soda to fill to the top of the glass.
Mix ingredients thoroughly. Grease and flour an angel food cake pan. Cook for 45 minutes in 350° oven. Mix orange juice and sugar together. When cake is almost cooled, gently poke holes in cake with a fork. Pour the juice mixture around (cake is still in pan). Sprinkle powdered sugar on top after cake has been removed from pan.
Preheat oven to 350°. In a large bowl, crumble hamburger. Tear bread into small chunks. Add egg, garlic, seasoned salt and 1/2 cup picante sauce. Mix well.
In 5 qt. Dutch oven melt margarine and marshmallows. Mix in vanilla and food color. Stir in frosted flakes until well coated. Spoon onto greased pan and decorate with 3 cinnamon candies. May also make 1 large wreath.
Combine sugar, water and corn syrup in saucepan. Bring to boil over high heat; stirring only until sugar dissolves. Stir in coloring while cooking. When the candy reaches 280°, stir in the flavoring oil. When the candy reaches 290°, quickly pour into 3 mini ice cube trays or candy trays. Let cool and harden about 4 hours. Twist trays to pop candy out. Store in airtight container.
Saute onion and celery in butter. Stir in ground venison, mushrooms, seasonings and flour; saute 5 minutes. Add soup and simmer, uncovered, for 20 minutes. Cover and simmer 20 minutes more. Stir in sour cream. Heat and serve with rice or noodles.
Cut each biscuit into 4 pieces. In a bag, put the 3/4 cup sugar and 2 teaspoons cinnamon. Put biscuit pieces in bag and shake. Layer the "sugared" biscuits in a greased Bundt or angel food cake pan. Boil the brown sugar and butter and pour over biscuits. Bake at 350° for 30 to 35 minutes.
Brown beef and sausages with onion in a skillet. Place other ingredients in a Dutch oven and bring to a slow boil. Add meat mixture and simmer over low heat for 45 minutes to 1 hour.
Drain and finely chop artichokes. Mix with other ingredients. Spray a shallow pan and bake 30 minutes at 350°. Serve warm with crackers.
A good many husbands are utterly spoiled by mismanagement. Some women go about it as if their husbands were bladders, and blow them up. Others keep them constantly in hot water. Others let them freeze by their carelessness and indifference. Some keep them in a stew, by irritating ways and words. Others roast them. Some keep them in a pickle all their lives. It cannot be supposed that any husband will be tender and good, managed in this way, but they are really delicious when properly treated.
Combine flour, baking powder, salt, sugar and cheese. In a separate bowl, combine egg, milk and oil. Add liquid mixture to dry mixture at once and stir only until flour is dampened. Fill greased muffin tins 2/3 full. Bake at 425° for 20 to 25 minutes.
Heat oven to 350°. In large skillet, cook and stir ground beef until light brown; drain off fat. Add onions and green pepper; cook and stir until onion is tender. Stir in tomatoes, rice, chili powder, salt and pepper; heat thoroughly. Pour into ungreased 2-quart casserole. Cover; bake 1 hour. Yields 4 to 6 servings.
Cut hot dogs into three pieces. Mix all ingredients together. Cook at 350° until sauce gets thick and hot dogs are done.
Clean and wash mushrooms; mix together first 4 ingredients. Dip mushrooms in batter. Fry at 350° until golden brown.
Melt butter in saucepan. Chop onion, celery and garlic in food processor and add to saucepan. Chop potatoes and carrots in food processor. Combine all ingredients in slow cooker on high for 4 hours or low all day or in pot on back burner and simmer all day. Yield: 4 servings.
In a blender, dissolve 4 cups sugar in 6 cups hot water (add food coloring, if desired). Add juices directly from the cans; add cut up bananas and pineapple. Freeze. To serve, put the frozen mixture into a punch bowl. Pour ginger ale over it and mix slowly so mixture becomes slushy. Yield: 60 servings.
Preheat oven to 275°. Place sugar in food processor and process until very fine. Add butter. Pulse until sugar disappears. Add flour, pulse until flour disappears. Mixture will be moist and crumbly. Place into a plastic bag. Press together to form dough.
Wash chicken. Pat excess water from chicken with a paper towel. Salt and pepper chicken; roll in flour, coating both sides. Fry in hot oil in a large frying pan, cooking on medium heat, until both sides are golden brown. Remove and drain on paper towels. Continue cooking chicken until all chicken has been cooked.
Combine sugar, corn syrup and water in heavy saucepan. Cook until syrup reaches the first ball stage (254° on a candy thermometer). Beat egg whites with salt until stiff, moist peaks form when beaters are raised. Add half the syrup gradually to egg whites, beating constantly. Return remaining syrup to stove to boil up again, then gradually beat into egg whites. Continue beating until dry. Beat in vanilla and nuts by hand. Add coloring and cherries if desired.
Combine all ingredients and mix well. Pour into a greased pie pan. Bake in a preheated 375° oven for 40 minutes or until done.
Pulverize beans in a blender. Add tahini sauce and lemon juice slowly. Whip until smooth.
Prepare rice as directed. In a salad bowl, add cooled rice chopped onion, mustard, salad dressing or mayo, and salt. Mix well, cover and chill. Stir in remaining ingredients before serving.
Saute onion and garlic in olive oil, add tomato sauce and cook on low heat for 5 minutes. Add Tonno tuna (do not drain), pepper and cheese. Cook on very low heat for 15 minutes. Cook linguini, drain well. Pour tomato and tuna ingredients over linguini. Add more cheese if desired.
Put strawberries in baked pie shells. Cook sugar, water and cornstarch on high until clear. Turn off fire and add jello. Stir. Then cool some. Pour over strawberries and refrigerate. Top with Cool Whip.
Mix all ingredients except egg whites. Beat them separately and fold into other ingredients. Bake in buttered 9-inch pie pan for 30 minutes at 325°. Top with whipped cream or Cool Whip when cool.
In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, mayonnaise and vinegar. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss. Yields 6 to 8 servings.
Use 1/4-inch thick strips venison and marinate overnight. Bake at 140° to 150° for approximately 6 hours. Turn after 2 hours. If you use smoker, cut liquid smoke to 1 teaspoon.
Cream sugar and Crisco (I use butter-flavored) until creamy. Add eggs, one at a time. Mix flour, salt and baking powder. Add to creamed mixture alternately with milk. Add flavoring. Beat 2 minutes on medium.
Peel and cube potatoes. Stir-fry in oil for 5 minutes. Add chopped onion and fry for 2 minutes more. In casserole dish layer crumbs, chicken, potatoes and onion. Add broth and bake for 15 minutes or 5 minutes microwave.
Boil until firm ball, 118° to 120°. Take off stove. Stir in pecans; stir until a glaze. Add vanilla. Spoon on waxed paper.
Beat 6 ounces softened butter with a wooden spoon until creamed. Gradually incorporate the cream and grated Parmesan. Allow to reach room temperature 15 minutes before use.
Combine packed cheese, cream cheese and 2 tablespoons margarine. Mix until well blended. Add remaining ingredients; mix well. Mold into ball shapes, using cold pack containers coated with margarine or lined with plastic wrap. Chill until firm; unmold. Place either chopped parsley or strips of pimiento on if you like.
Melt bacon drippings in a heavy skillet and add onion, garlic, beef and pork. Brown meat on all sides. Cover and allow to steam about 20 minutes. Add tomatoes, salt, oregano, bay leaves and chili powder. Mix flour with a bit of cold water and stir into pot. Simmer 1 1/2 hours. Then add olives, water and kidney beans. Simmer 30 more minutes, adding more water if necessary. This one is on the mild side as chilis go.
Bring first 4 ingredients to a boil. Cook one minute and remove from heat. Add vanilla and whip until thick.
Boil the unpeeled potatoes in salted water. Let cool; peel, then dice or slice. Dice the onion and hard-boiled eggs. Cut the bacon into bite sized pieces before frying until crispy. Into the grease from the bacon, add mixture of 2 beaten eggs, the mayonnaise, vinegar, sugar and celery seed. Bring to a boil over low heat. Pour hot dressing over potatoes and add pickle relish to taste. Serve warm.
Mix first 7 ingredients. Pour into 3 x 13 x 2-inch pan. Combine crumbs and margarine and sprinkle on casserole. Sprinkle almonds on top of crumbs and margarine. Bake uncovered for 45 minutes in a 350° oven.
Place vegetables in broth; bring to a boil. Cook 15 minutes or until softened. Melt butter over low heat. Stir in flour. Add milk. Simmer until thick, about 5 minutes, stirring often. Add Cheddar cheese, stirring constantly until melted. Add chicken to broth mixture. Add cheese mixture to broth mixture. Stir. Serve.
Mix and form into balls. Put into a 10 1/2 x 15 1/2 x 2-inch pan.
Brown ground beef, onion and bell pepper. Add remaining ingredients and simmer 30 minutes.
Melt together margarine and sugar. Simmer for about 10 minutes. Add nuts. Dab mixture on Socialite crackers. Bake in 350° oven for 5 minutes.
Make scrambled eggs: In medium bowl, combine eggs, milk, salt and pepper. With rotary beater, beat just until combined. Heat 2 tablespoons butter in large skillet. Pour in egg mixture. Cook over low heat. As eggs start to set on bottom, scramble. Add cheese and chives; cook until eggs are moist and shiny but no longer runny. Split bread in 1/2 lengthwise. With fork, scoop some of bread out from inside of loaf. Brush inside of loaf after scooping with melted butter. Spoon eggs into hot bread and serve. Makes 10.
Cream margarine and sugar, add eggs one at a time. Add blackberries and juice. Sift flour with cocoa, soda and spices. Add to sugar mixture. Add nuts and raisins. Bake in 3 greased and floured 9-inch layer pans at 350° for 35 minutes or until cake tests done. Frost with Caramel Frosting.
Cream butter and sugar in a mixing bowl until light and fluffy. Blend in egg yolks, one at a time. Add sifted mixture of soda and flour alternately with sour cream, mixing well after each addition.
Melt cheese in milk. Add soup, eggs and pimentos. Pour over well drained asparagus in casserole. Cover with cracker crumbs and dot with butter. Bake at 350° for 30 minutes or until brown.
Combine ingredients in order given, folding in the stiffly beaten whites last. Bake mixture into a well-greased and crumbed pan and bake in moderately hot oven for 45 to 50 minutes at 350°. Serve with white sauce.
Make Jell-O using pineapple juice with water; add creme cheese while warm and beat well. Chill until partially set and add Cool Whip, pineapple and nuts. Chill. Serve cold.
Combine all ingredients except bread. Spread mix on bread. Broil 4 inches from heat until cheese melts and it is brown. Makes approximately 36 servings.
I freeze part of this into ice cubes and pour the rest over the frozen ice cups to serve cold. Serves 40.
Saute ground turkey. When turkey is lightly browned, add onion and celery; cook until tender. Combine bread cubes, salt, sage and pepper.
Melt cocoa and soda in warm water. Set aside. Cream Crisco and sugar. Add eggs, one at a time. Add vanilla. Add flour alternately with buttermilk. Add cocoa mixture. Bake in three greased and floured pans at 350° for 25 minutes.
Combine dry ingredients. Add eggs, coffee, milk, oil and vanilla; beat for 2 minutes. Bake in greased and floured pan at 350°. Bake a 9 x 13-inch pan for 35 to 40 minutes. Bake 9-inch layers for 30 to 35 minutes, or until toothpick comes out of center clean.
Beat eggs in large bowl until well blended. Add sugar, syrup, pecans, vanilla and salt. Stir together until well mixed. Pour into pie shell. Bake at 400° for 10 minutes, then at 350° for 30 minutes.
Melt shortening over low heat.	Add brown sugar and beat well. Let cool. Add eggs and blend. Combine flour, baking powder and salt. Add to sugar mixture. Mix well.	Add nuts and chocolate chips. Spread in a greased pan.	Bake at 325° for 30 minutes. Cool and cut into squares.
Prepare pie crust per instructions on box. Cook chicken or meat. Boil veggies separately or microwave. Combine cooked meat and veggies in single layer of pie crust. Add 1/2 cup gravy with 1/2 cup water; add to pie. Cover with remaining crust according to box and bake at 350° oven until golden brown. Top with cream of chicken or mushroom soup.
Lightly oil a 9 x 13 x 2-inch pan. Dump in pineapple and juice, spreading it over bottom of pan. Sprinkle cherries over layer, then coconut layer. Sprinkle box of cake mix on top. Cut margarine into slices, and dot over cake mix, covering well. Sprinkle nuts on top. Bake at 300° for one hour until done.
Cook chicken with salt. When done, skin and dice. Dice vegetables and cook in microwave dish with 1 cup water and 1 tablespoon oil until almost done. Grease large pan. Mix 1 1/2 cups Bisquick with milk until thin enough to pour. Cover bottom of pan. Put 4 tablespoons of mixture in pie; pour all ingredients in pan and cover top with rest of mixture. Use more broth if needed. Cook in oven at 350° for 45 minutes or until brown. Serves 8.
Drain beans; put a layer of eggs, oleo, cream of mushroom soup, beans and crackers. Repeat. Save some crackers to sprinkle on top. Dot with oleo. Bake about 20 minutes at 350°.
Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat, about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.)
Preheat oven to 425°. Combine flour, oats, sugar, orange peel, baking soda, baking powder, cinnamon and salt. Cut in margarine until mixture resembles coarse meal. Add buttermilk and raisins and stir to form thick lumpy batter. Drop by heaping tablespoonful on nonstick cookie sheet. Bake until biscuits are golden brown, 17 to 20 minutes. Cool on wire rack. Makes 12 biscuits.
Cut each chocolate square into 4 pieces. Combine sugar and evaporated milk in saucepan. Stir over medium heat until mixture comes to a full rolling boil; boil 5 minutes, stirring constantly. Add chocolate to remaining ingredients. Carefully add boiling sugar syrup; stir until chocolate melts and mixture is smooth. Pour into buttered 8-inch square pan. Chill; cut into squares. Makes 36.
Drain clams; reserve 1/4 cup juice. In 1-quart microwave casserole (or Pyrex measuring cup), cook onions, garlic and margarine, covered, on High for 1 to 2 minutes or until onions are tender. Stir in flour and pepper. Add milk. Cook, uncovered, on High 3 to 5 minutes or until thickened and bubbly, stirring after each minute. Add clams, reserved juice, olives and parsley. Cook, uncovered, on High for 1 to 2 minutes more or until mixture is heated through. Serve immediately on linguine. Serves 2.
Peel and cut tomatoes in small pieces. Cook in sugar on high, stirring often. When it begins sticking to the bottom of pot, stir in juice from 1/2 of a lemon and cook for a few more minutes. Put in jar and seal. Makes 1 pint.
Whip cream cheese, Equal and peanut butter together; mix well. Add milk slowly. Fold in Cool Whip. Mix well. Spoon into pie shell and chill until firm. Mix 1 tablespoon peanut butter and 1 tablespoon flour together. Crumble over top of pie. Diabetic Exchanges: 1 milk; 1/2 fat; 1 starch.
Bake cake as directed on box. While cake is hot, pour on 1/2 to 3/4 can of chocolate syrup and whole can of milk. Mix remaining chocolate syrup with whipped topping. When cake has completely cooled, spread mixture on top. Refrigerate.
Place all ingredients into blender. Blend 7 minutes. Pour into an 8 x 8-inch greased pan. Sprinkle with cinnamon. Preheat oven. Bake at 325° for 1 hour. Serve plain or with fruit.
In a small bowl combine all ingredients; mix well. Use as a substitute for 1 egg. Do not cook too fast.
Dissolve jello in water; add pineapple and juice, add blueberry pie filling. Refrigerate until set.
Heat the broth until bubbling. Put cooked brats in broth for about 1/2 hour. Serve on buns.
Mix all ingredients together. Pour into 9 x 13-inch pan and cover. Refrigerate overnight. Before cooking, dot with 3 teaspoons butter. Bake, uncovered, at 375° for 1 hour.
Beat egg whites. Add vanilla, sugar and cinnamon. Dip pecans in mixture and place on cookie sheet. Bake at 275° for 30 minutes.
Either bake potatoes in microwave or oven. Use whichever is more convenient to you. Microwave is quicker; 12 minutes on each side of the potato. Check for doneness. Slice potatoes and put your amount of butter or margarine on them. Set aside. Brown ground beef. Drain. Mix with taco packets, by the directions. Lay sliced potatoes in baking dish. Cover with taco meat. Cover with shredded cheese. Place in oven at 350° for 15 minutes or until bubbly.
Spray bundt pan with Pam and sprinkle with chopped nuts. Mix cake mix, pudding, oil, nectar, and eggs. Pour into prepared pan and bake at 325° for 50 minutes.
Wash, trim and French-cut diagonally, cut whole beans into inch lengths. Cook in boiling salted water for 5 to 7 minutes for French or 10 to 15 minutes for 2-inch pieces, until tender-crisp. Drain well.
Place first 4 ingredients into a saucepan and bring to a boil. Add raw peanuts. Cook, stirring constantly, while continuing to boil. Cook until peanuts are brown and stop popping. Add coconut and soda. Stir and quickly pour onto well-buttered biscuit pan. Cool and break up. Store in airtight container.
Wash, cook and drain spinach well. In a large bowl, beat eggs. Add butter, flour, milk, salt and baking powder. Mix well. Stir in cheese, onion and spinach. Spoon mixture into greased 9 x 13-inch pan and level off. Bake at 350° for 35 minutes. Remove from oven and cool off for 45 minutes. Cut into bite size squares. These freeze well. Can defrost and reheat for 15 minutes or until hot.
Preheat oven to 375°. Cook macaroni as package label directs; drain. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2-quart shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top. Bake 15 minutes or until cheese is golden brown. Makes 4 to 6 servings.
Microwave cream cheese, milk and Parmesan cheese in 1-quart container on medium (50%) for 6 to 8 minutes or until sauce is smooth. Stir every 2 minutes. Stir in pepper and toss with cooked hot pasta.
Cut steak into strips. Flour and season. Fry and drain on paper towel. In large pot, put steak, soup and small amount of water. Cover and let simmer about 1 1/2 hours. Serve over rice or with mashed potatoes.
In small bowl, combine margarine, basil, oregano and cayenne. Pour evenly over popcorn which is placed in large bowl. Sprinkle with Parmesan cheese. Toss gently. Makes 6 cups.
Spread bottom and sides of 9 x 5 x 3-inch loaf pan with butter or margarine. In 2-quart saucepan, combine granulated sugar, brown sugar, corn syrup, light cream and 4 tablespoons of butter or margarine. Cook and stir over medium heat until sugar dissolves. Continue cooking, stirring occasionally, to firm ball stage (248°). Remove from heat; stir in vanilla and almonds. Turn into prepared pan; cool. Cut into squares. Wrap each. Makes 3 dozen.
Stew chicken until it falls off bone. Remove from bone and cut into tiny pieces. Set aside. Mix all other ingredients with chicken and pour into casserole dish. Sprinkle bread on top. Cook in 345° oven for 45 minutes.
Drain juice off oranges and pineapple. Del Monte brand cocktail is best. Mix all ingredients lightly. Chill and serve.
Cream the margarine and brown sugar. Add eggs and vanilla. Beat well. Combine and sift together flour, baking powder and salt. Add to first mixture along with the chocolate chips and nuts. Bake in a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. The pan may be a little larger but shouldn't be any smaller. Bake at 350° for 30 to 35 minutes.
Combine first 4 ingredients in a saucepan. Stir until well blended. Cook over medium heat, stirring occasionally until mixture reaches soft ball stage. Cool to lukewarm (110°). Stir in peanut butter and vanilla. Mix well. Drop by teaspoon onto greased baking sheets. Cool thoroughly.
Mix together first 5 ingredients well and flatten in a 10 x 12-inch pan. Bake at 350° for 20 minutes.
Mix last three ingredients. Mix with drained fruit. Put in buttered casserole dish. Bake at 350° for 45 minutes.
In saucepan, mix Karo and sugar; bring to a boil for 1 minute (rolling boil). Remove from heat. Stir in peanut butter. Add to cereal and mix well. Press into buttered 9 x 13-inch pan.
Bring to a boil sugar, margarine and evaporated milk. Boil 1 minute. Remove from heat. Add peanut butter and blend quickly. Crush saltines and chop pecans in large mixing bowl. Stir in mixture quickly and put on wax paper, one tablespoon and let cool.
Pour fruit (large can) in bottom of baking dish or 9 x 13-inch pan. Add dry cake mix. Place pats of margarine over the top and bake at 350° for 30 to 35 minutes. Delicious plain or with Cool Whip topping or with ice cream. (Pie filling may be substituted for fruit.)
Combine beef and soup mix in skillet; brown over medium-high heat until meat is browned. Drain off fat. Stir in cheese; set aside to cool. Preheat oven to 375°. Roll out dough. Cut each crescent in half making 16 triangles from each package. Place a heaping teaspoonful of meat mixture on each triangle; roll to enclose. Place on ungreased cookie sheet, tucking point of dough under roll. Bake 13 to 15 minutes. Serve warm or let cool and freeze. To serve after thawing, warm in preheated 325° oven for 10 to 15 minutes.
Put raw rice and seasoning mix in casserole dish. Brown pork chops in oil on both sides. Place single layered on raw rice. On each pork chop, place 1 slice each onion, green pepper and tomato. Pour beef broth over this. Cover and cook in a 350° oven for 1 hour.