HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients. Add remaining ingredients, except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Pour into 2 (9-inch) pans or 3 (8-inch) or 1 oblong. Bake at 350 degrees for 30 to 35 minutes. Ovens may vary, so check in center. Cool completely and frost.
Mix cream, milk, eggs, egg yolks, sugar, vanilla and 1/4 teaspoon of cinnamon until blended. Add bread, apples and raisins and toss until saturated. Let set for 1 hour. Pour pudding into greased 8-inch square pan. Sprinkle 1 tablespoon of sugar and cinnamon over top. Place pan in shallow pan and fill with water until 2/3 of the way up sides of pudding pan. Bake 50 minutes in preheated 350° oven.
Preheat oven to 475°. Prepare pan with olive oil and sprinkle with corn meal. Stretch out pizza dough until very thin. Top with a little olive oil. Rub around top of dough.
Cook corn with butter over low heat. Slowly add milk, water, salt and pepper. Stir. Cook ten minutes.
Divide crescent roll triangles. Place four on a cookie sheet and flatten the triangles a bit. Place sliced meat on triangle, then cheese. Cover tops of sandwiches with remaining triangles. Flatten and pinch top and bottom rolls together. Bake at 375° for 8 to 10 minutes. Makes 4 servings.
Place slice of hamm out flat and spread with cream cheese, enough to cover the whole piece. Place pickle or crab leg on top of cream cheese. Roll up and slice. Place toothpicks into sections to help hold together.
Brown 4 to 6 chops on both sides and place in a baking dish. Arrange a layer of thinly sliced potatoes over chops. Season with salt and pepper. Cut cabbage into 1/4 inch slices (remove the core) and place in a layer over potatoes. Dilute 1 can of cream of celery soup or cream of mushroom (or both) with equal parts of water or milk. Pour over all, bake covered at 375° for 1 hour. You can add an additional layer of potatoes and cabbage using 2 cans of soup.
Beat egg whites separately; set aside. Beat egg yolks until thick, then fold in egg whites. Add 1 cup of sugar, milk and rum. Beat heavy cream until thick and add to mixture. Add the store-bought eggnog.
Melt butter; stir in sugar. Add beaten eggs and mashed bananas. Add 1 cup flour with soda and salt. Add other flour mixed with nuts. Pour into greased and floured loaf pan. Bake 350 degrees for one hour.
In a heavy 2-quart saucepan, bring sugar, sour cream or yogurt and oleo to a boil. Cook to a soft ball stage, stirring occasionally. Remove from heat and add vanilla and cinnamon. Stir until mixture begins to thicken. Add nuts and stir until well coated. Turn out onto buttered cookie sheet. Separate into clusters, individual nuts or small pieces. Makes 1 1/2 pounds.
Combine flour, sugar, salt, baking powder and cinnamon. Mix and add wet ingredients. Bakeat 350° in a greased and floured 9 x 5 x 3 pan for 1 hour until done.
Preheat oven to 325 degrees. Melt butter in 13 X 9 X 2 glass baking pan. Beat egg whites, at room temperature, until soft peaks form. Gradually add sugar and salt beating until very stiff. Fold in pecans. Spread mixture into melted butter. Bake 30 to 35 minutes, stirring at 10 minute intervals, until butter is absorbed and coating is browned on nuts. Remove and spread on wax paper to cool. Store on air tight container. Yield 3 1/2 cups.
Cream well butter and sugar. Add eggs one at a time. Beat well after each egg. Add vanilla and almond flavoring. Sift together cake flour, plain flour, salt and baking soda. Alternating with sour cream, add flour and sour cream to butter and sugar mixture. Beat well. Bake at 300° for 1 1/2 hours.
Boil water and butter. Add potato flakes and milk, then add sugar, salt and flour. Cool and work on a floured surface. Roll thin and bake on lefse griddle. Remove to damp towel, covered with waxed paper. Place sheet or paper over each lefse.
Cream sugar and butter. Add eggs, bananas and nuts, then add flour and soda. Pour into greased and sugared (instead of flour) bread pan. Bake at 350° for about 45 minutes.
Place sliced quince in water quickly after slicing to prevent darkening.	Drain and place in kettle with 2 cups water. Cook, covered, until tender, about 15 to 20 minutes. Add sugar and boil on high heat to thicken syrup. Add vanilla and lemon juice quickly. Stir 2 or 3 times and boil for 3 or 4 more minutes. Stir in almonds until evenly distributed and quickly remove from heat.	Cool, then place in glass containers for refrigerator or canning jars for storing.
Thoroughly mix soup mix and bread crumbs. Brush chicken pieces on all sides with mayonnaise. Pour crumb mixture on wax paper. Roll chicken in crumbs until well coated. Place in a shallow pan. Bake at 325° for 50 minutes or until golden brown.
Drain fruit well. Prepare pudding according to package directions. Fold in whipped cream. Fold fruit into pudding mixture along with marshmallows and bananas.
Brown beef in pan with a little Crisco. Add tomatoes (chop them up a little), broth, marjoram, salt and pepper. Cover and cook until meat is almost tender. Add onion, potatoes, carrots, celery and parsley. Let simmer. (I usually let it simmer for 3 to 4 hours.) Stir occasionally.
Cover brisket with liquid smoke. Add all other ingredients, except barbecue sauce, in generous amount to brisket. Leave in refrigerator overnight. Cover; bake at least 5 hours at 275°. Uncover. Pour barbecue sauce over meat and bake an additional hour. May be fixed a day ahead to insure brisket is well done when served.
Melt butter and chocolate. Beat together eggs and sugar. Add chocolate mixture to egg mixture. Add flour, salt and baking powder. Add nuts and vanilla. Bake at 350° for 25 minutes.
Combine potatoes, sugar, eggs, vanilla, milk and coconut. Pour into an 8 x 12 x 2-inch casserole dish. Sprinkle with topping. Bake in a 350° preheated oven for 30 minutes.
Combine all ingredients. Bake about 1 hour or until set, at 350°.
Helpful Hint: Cream filling can be done in a blender, re-blend before each addition. Milk can be heated in a microwave.
Mix meat and spices together. Roll a piece, about the size of a grapefruit, between two pieces of wax paper. Roll to 1/4-inch thickness. Remove top piece of wax paper; place meat on a cookie sheet, leaving bottom piece of wax paper on. Brush on equal amount of liquid smoke and water, about 4 tablespoons of each in a small dish. Bake at 100° for 5 hours, then turn meat over, remove wax paper and baste. Bake again for 1 hour, remove from cookie sheet and cut into strips.
Chop pepper, olives and onion. Mix and add taco sauce. Tastes best when refrigerated overnight. Tomatoes (chopped) can be added. Serve with Doritos corn chips. Yummy.
Drain all fruit well. Cut into small bite sized pieces. Place into 9 x 12-inch buttered baking dish. Sprinkle with mixture of remaining ingredients. Bake for 30 minutes at 350°. Serve hot.
Saute the celery, green pepper and onion in butter until wilted. Mix with the remaining ingredients and pour into a large casserole dish. Cover with foil and bake at 350° for 1 hour.
Shape into balls. Place onto slightly greased cookie sheet. Bake at 375° for 15 minutes.
In large saucepan, combine first 4 ingredients. cook over low heat 10 minutes; stir now and then. Add whitefish; cook 5 minutes more. Remove bay leaf.
Mix all ingredients together and marinate in a bowl in refrigerator for 3 to 5 days.
Rinse steak (rub down with mixture of softened margarine, salt, pepper and garlic salt); broil in oven until cooked the way you like it. While steak is in oven, fry bacon until crisp. Cool and crumble into small pieces. Set aside in small bowl. Melt Velveeta in microwave or in double boiler. When steak is done, ladle cheese over steak; crumble bacon on top of cheese and garnish with onion slices or cooked onion.
Preheat oven to 475°. Dip biscuit tops in melted butter, then cheese. Place, cheese side up, on a baking sheet. Bake until golden brown, 8 to 10 minutes. Serve hot.
Combine Ricotta, half the Mozzarella, the egg and the spinach plus the spices. In 13 x 9 x 2-inch greased pan, layer 1/2 cup spaghetti sauce, 1/3 of the noodles, 1/2 cheese mixture. Repeat. Finish with final noodles, 1/2 c. spaghetti sauce and 1/2 remaining Mozzarella. Add water to edges of pan by pulling noodles away from sides of	pan. Fill water up to top layer. Cover with foil and bake at 350° for 1 hour. Remove foil immediately but let lasagna sit 15 minutes.
Beat egg yolks until lemon colored. Add ground meat, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Fold in the beaten egg whites. Blend gently. Dip with large spoon into about 1/8-inch very hot oil.
Cut large shrimp in half. Cook onion and green pepper in margarine until tender, but not brown. Drain pineapple and reserve syrup. Combine pineapple syrup, vinegar, sugar, cornstarch, soy sauce, dry mustard and salt. Shake together until well blended. Add to cooked vegetables. Cook, stirring constantly, until thick and clear. Gently stir in pineapple chunks, cherry tomatoes and shrimp. Heat thoroughly. Combine cooked rice and almonds. Serve sweet and sour mixture over almond rice. Makes 6 servings.
Brown together the beef, onion and garlic and drain. Mix in remaining ingredients and simmer on low for 20 or 30 minutes.
Cut beef into small pieces. Saute pepper and onion in oil until brown. Add meat, soup, mushrooms, garlic powder and salt. Simmer for 20 minutes. Mix 2 tablespoons cold water with 2 tablespoons cornstarch. Add to hot filling and stir. Pour mixture into pie shell and top with 2 cups sliced potatoes. Top with pie shell and bake at 350° until brown.
Saute onion and celery in oil until soft (do not brown). Peel and cook potatoes (cut in small cubes). Add chicken broth and potatoes to onion and celery; simmer. Just before serving, add half and half and milk to taste.
In saucepan combine pudding, rice, salt and amount of milk pudding mix calls for. Cook as directed, then refrigerate placing wax paper directly on surface to prevent formation of skin. Into cooked rice mixture, fold whipped cream, sugar and vanilla. Spoon into 6 sherbet glasses. Sprinkle with nutmeg; refrigerate. Also nice spooned over almost any fresh, frozen or canned fruit.
Cook the presoaked beans for about 1 1/2 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft, but not mushy, as they will continue to cook in the stew. Drain the beans and save the broth.
Mix strawberries, papayas and kiwi. Toss with Poppy Seed Dressing. Serve on salad greens and sprinkle with toasted almonds if desired.
Preheat oven to 375. Boil macaroni until tender not soggy (about 8 minutes), drain well and transfer to a large bowl. Mix macaroni with remaining ingredients reserving 1/4 cup of milk and 1/4 cup cheese. Pour ingredients into baking dish, pour reserved milk over top and sprinkle with reserved cheese. Bake until top is golden brown about 25 minutes.
Dissolve raspberry gelatin in 1 cup hot water. Stir in pie filling. Let harden in 11 x 7-inch dish. Dissolve lemon gelatin in 1 cup hot water. Beat cream cheese and mayonnaise together. Add lemon jello gradually. Stir in undrained pineapple. Whip the 1/2 cup whipping cream or Cool Whip. Fold miniature marshmallows into cream. Combine with lemon gelatin mixture. Pour the lemon on the raspberry mixture. Let harden. Cut in squares. Serves 9 to 12.
In a small bowl, combine the eggs and sour cream. Mix well. Place the bread crumbs in a shallow dish. Season the fish with the salt and pepper. Dip each fish strip into the egg mixture, then the bread crumbs, coating completely.
Rub chicken pieces thoroughly with 1/4 cup soy sauce and let stand for 15 minutes. Brown chicken slowly in hot oil. Add sherry and garlic; cover and simmer 30 minutes or until tender. Meanwhile, cut celery and green onions in slices. Remove chicken from pan and keep warm. Add celery and green onions to pan and stir-fry. Combine remaining ingredients and 3/4 cup water. Stir into pan and cook until thickened. Serve sauce and vegetables with chicken.
Brown meat in hot Crisco, add apple, carrot, onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf and thyme. Cover and simmer for 2 hours. Remove bay leaf. Cook as per package directions the noodles. Drain. Add margarine and poppy seed to noodles and mix. Combine cornstarch and cold water. Add to beef mixture. Cook and stir until thickened. Add 1/4 teaspoon Kitchen Bouquet for color and mix. Serve over poppy seed noodles. Serve with pumpernickel bread.
In a bowl, add oil, sugar and salt to milk. When lukewarm, add yeast. Stir well and add eggs and enough flour to make a stiff dough. Cover and let rise until double. Punch down and put in muffin pans. Let rise. Bake 30 minutes at 375°. Makes approximately 24 to 30 rolls.
Whisk egg and meat loaf seasoning mix. Add onion and green pepper. Add meat and 1/2 can of tomatoes with the juice. Form into a loaf. Put it in a loaf pan. Add the rest of the tomatoes and juice on top of the loaf. Bake at 350° until done, approximately 1 hour.
Add more brown sugar; the sweeter the thicker while it is baking with chicken or ribs. Can be used as a pour over meat if it is almost cooked. Finish up the last ten minutes; it will get thick the longer it bakes with the meat.
Soften cream cheese to room temperature; whip until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling.
Split chicken breasts in half lengthwise; cut into 1/2-inch cubes and set aside. Heat oil in a large skillet, saute onion until translucent. Add mushrooms and cook over medium heat until liquid evaporates; then add garlic, celery and spices and cook for 1 minute. Add peppers and cook for 2 minutes. Stir in tomatoes and cook for about 5 minutes. Add wine, lemon juice, hot peppers and mix. Set aside. In another skillet, heat 1/2 the margarine. Add 1/2 the chicken and sprinkle with black pepper. Cook over high heat, stirring frequently, until pieces are evenly and lightly browned. Do not overcook. Transfer chicken to separate dish. Repeat procedure for remaining chicken and then return the first batch to the skillet. Pour Creole sauce over all and stir gently to blend. Simmer together for about 1 minute. Sprinkle with parsley. Serves 8.
Peel and slice apples or pears. Place in glass baking dish. Cover with white sugar. Mix brown sugar and flour with butter or oleo to make a paste. Drop over apples or pears. Bake at 350° for 30 minutes. Take out and sprinkle chopped pecans over top. Bake another 30 minutes.
Combine flour, salt and pepper in plastic bag, add venison, seal and shake to coat evenly. Heat oil in heavy bottomed stockpot on medium-high heat. Add venison and brown, turning to cook evenly. Add mushrooms and onion. Saute until onions are tender. Stir in tomato juice, oregano and bay leaf. Simmer for 25 minutes or until venison is tender. Add celery and sour cream, simmer, covered for 15 minutes. Meanwhile cook noodles according to package directions. Serve venison over noodles.
Drain marinade from 1 jar of the artichokes into a frying pan. Drain the other jar. Chop all the artichokes; set aside. Add onion and garlic to frying pan and saute until onion is limp, about five minutes. In a bowl, beat the eggs with a fork. Add the crumbs, salt, pepper, oregano and hot pepper seasoning. Stir in the cheese, parsley, artichokes and onion mixture. Turn into a greased 7 x 11-inch baking pan. Bake in a 325° oven for about 30 minutes or until set, when lightly touched. Let cool in pan, then cut into 1 inch squares. Serve cold or reheat in the pan in a 325° oven for 10 to 12 minutes. Makes about 6 dozen appetizers.
First Night: Soak cucumbers in 2 cups salt and enough water to cover cucumbers.
Mix all ingredients together and cook over low heat. Bake frozen pie crust before pouring the chocolate mixture into it. Bake at 325° for 30 to 45 minutes. Let cool and serve.
Mix together the potatoes, salt and a few tablespoons of melted butter. Add flour to mixture until thickened. Roll out, using a floured rolling pin. Use a glass or cookie cutter to cut "dough" into circles or triangles. Cook on a hot, buttered frying pan until browned on both sides.
Brown the ground beef and onion in skillet. Mix separately the cheese, milk, chip mix, chili peppers, pimento and chicken soup. Layer the tortillas on the bottom of 9 x 13 Pyrex baking dish. Add mixture, then meat. Top with grated cheese. Bake 20 minutes at 350° until bubbly hot.
Place whole tomatoes, onion, salt, sugar and at least 3 hot peppers in a blender and chop well. Pour mixture into a large saucepan. Add tomato puree. Simmer on stove for several hours or until desired thickness, stirring occasionally. Pour into hot pint jars. A whole hot pepper can be added for extra flavoring to pint jar before sealing. Place in hot water bath for 10 minutes. Will keep on shelf for years.
Mix first 3 ingredients in a large bowl. Fold in topping (enough to make marbleized effect). Spoon in dessert glasses. Refrigerate an hour. (Can use more topping when served if desired). Enjoy.
Toss lightly the first 5 ingredients. Blend in carefully the dressing and oregano. Cover and chill 1 hour.
*Four tablespoons pickling spice may be used instead of the celery salt and the mustard seed.
Beat egg; add oil and Bisquick. Add club soda last. Stir until mixed. Pour appropriately onto waffle iron.
Cut bread in half lengthwise. Hollow out both pieces of bread and set removed portions aside. Melt butter over low heat. Add pieces of bread that were set aside and cook until golden. At the same time, also add garlic and sesame seed. When it turns golden, remove from heat. Now add sour cream, Monterey Jack cheese, Parmesan cheese, parsley and 1/2 cup Cheddar cheese.
Mix the first 4 ingredients and boil for 20 minutes. Remove from heat and stir in the jello until dissolved. Put into jars.
Mix ginger ale, pineapple juice and Hawaiian Punch together and add sherbet. Good, quick and easy.
Mix all ingredients and roll into small balls. Bake in 350 degree oven until warm or microwave for 18 minutes.
Cut steak into slices, season with garlic and salt. Dip steak slices in eggs, coat with flour and then bread crumbs. Fry in frying pan to desired tenderness.
Fry on medium-high heat the oil, all spices and celery leaves until absorbed by oil and not powder. Add tomato sauce and cook until thick. Skin and cup up chicken and put in large pot. Add sauce to chicken and simmer 20 to 25 minutes. Add water to not quite halfway to the top of chicken. Cover and simmer until done.
Dissolve sugar and Kool-Aid or Jell-O in boiling water. Let cool. Add the other ingredients. Pour over ice to serve.
Boil soup. Add cream cheese; beat until smooth. Add gelatin and cool. Add remaining ingredients; put into mold. Refrigerate overnight.
Measure nuts, coconut, sunflower seeds and Rice Krispies; place together in a bowl. Melt white chocolate in a large microwave bowl on Medium-high (70%) power for 2 to 3 minutes. Add all the other ingredients; stir well and spread on a buttered cookie sheet. Chill until firm; break in 1-inch pieces. Store in cool place. This makes a nice Christmas gift.
In a mixing bowl, beat the cake mix and butter. Add water, lightly beaten eggs, drained pineapple, almond and coconut extracts; mix well, then fold in coconut and pecans. Spoon into greased or paper-lined muffin tins, filling 2/3 full. Bake in 350° oven for 20 minutes. Cool a bit before removing from pan.
Squeeze 2 oranges. Grind 1 orange and lemons. Make batter for pound cake. Use 1 teaspoon batter per cupcake. Bake at 350°. Dip cupcakes in the orange icing.
In the mixing bowl, stir together sour cream, bread crumbs and pepper. Add meat, then mix well. Shape meat mixture into 8 (1/4-inch) thick patties. Place stuffing-onion (or whatever you prefer) on the 4 patties. Top with the other 4 patties and pinch the sides to close. Place in microwave, uncovered, on High for 3 minutes. Turn patties over. Rotate dish 1/2 turn and cook for 3 to 5 minutes longer. Top with cheese.
Toast sesame seeds in a small skillet over low heat, shaking pan often, just until golden brown. Combine seeds with water, soy sauce, molasses, vinegar, green onions, garlic powder, and cayenne in a 2-cup measure. Trim excess fat from beef; place in a large glass bowl; pour marinade over; cover. Refrigerate overnight, turning meat several times in marinade to season evenly. When ready to cook, remove meat from the marinade, then pat dry with paper towels. Brown pot roast in a large skillet. Place meat in a slow cooker; pour marinade over; cover. Cook on low (190-200°) 10 hours, or on high (290-300°) for 6 hours, or until beef is tender when pierced with a fork. Remove beef to a heated platter to keep warm. Turn heat control to high. Combine cornstarch with 1/4 c. cold water in a cup; stir into liquid in slow cooker until well blended. Cover; simmer 15 minutes. Carve meat into 1/4 inch slices; serve with gravy.
Dip tortillas, one at a time, into hot oil to soften and drain on paper towel. Sprinkle beef, onion, cheese and pepper on tortilla and roll up. Place, overlapped side down, in shallow baking dish and cover with enchilada sauce. Top with grated cheese and bake at 350° until cheese is melted. A can of nacho cheese soup poured along with the enchilada sauce on top of these enchiladas is good. Just mix soup and sauce thoroughly and pour over top and heat thoroughly.
Mix margarine, flour and 1 1/2 cups pecans together. Press in bottom of a 2-quart baking dish. Bake at 375° for 7 to 10 minutes. Mix cream cheese, confectioners sugar and 3/4 of Cool Whip. Spread over cooled crust. Mix the milk and pudding mix together. Spread over the cream cheese layer. Top with Cool Whip and sprinkle with nuts.
Combine apricots and water, let set 10 minutes; drain well. Sift together dry ingredients. Beat butter, sugar, fruit rinds, eggs and lemon juice together until fluffy. Combine flour and butter mixtures with sour cream. Fold in apricots, candied fruits and nuts. Drop onto greased cookie sheet 1 1/2 inches apart. Bake at 350° for 15 minutes.
Cream butter and granulated sugar together. Add eggs one at a time, mixing well after each. Add vanilla. Sift baking soda, flour, baking powder; add to creamed mixture. One at a time, fold in gently the sour cream, lemon rind, and juice. Divide half of the batter between pans. Mix together the light brown sugar, nuts, and cinnamon. Swirl half of this mixture into batter in pans; add remaining batter, then swirl in remaining sugar/nut mixture. Bake in 350 degree oven for 35 to 45 minutes until toothpick inserted in center comes out clean.
Mix everything but the powdered sugar and orange juice together, pour into an 11 x 7-inch baking pan. Bake at 325°f. 160°c. gas mark 3 for 1 hour. Allow to cool, turn out of the pan. Add the orange juice to the powdered sugar until desired consistancy to make a frosting for the cake.
Melt first 3 ingredients over hot water. Add 2 beaten egg yolks and remove from heat. Cool 10 minutes. Add 2 stiffly beaten egg whites. Mix. Fold in whipping cream, stiffly beaten (or use Dream Whip). Put half the angel food cake, broken into pieces, in bottom of buttered 8 x 12-inch pan. Add half the chocolate mixture, then rest of cake pieces and top with remaining chocolate mixture. Serve with Cool Whip on top.
Preheat waffle iron. Place egg yolks in large mixing bowl and whites in small bowl. To yolks, add buttermilk; beat well. Add flour, baking powder, soda and salt. Beat until smooth. Stir in melted butter. Beat egg whites until soft peaks form. Fold into batter. Bake in preheated waffle iron set at medium heat 5 or 8 minutes or until steaming stops and waffle is golden brown.
Mix well and refrigerate overnight to blend the flavors. To serve, spoon into Tostitos Scoops (13 scoops = approximately 3 WW points).
Pour warm water into a mixing bowl. Add salt. Begin to add flour. Continue until dough sticks together and is hard. Add butter and knead dough until it is soft. Pinch off some dough and roll it out to 6 or 7-inch circle. Heat until very hot a frying pan. Cook each chipati until it is a bit brown. Stack on a plate. Then add some oil or butter to pan and cook each chipati again, frying both sides of chipati.