HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar, oil and eggs. Add sifted dry ingredients and buttermilk. Mix well. Add mincemeat and chopped nuts. Spray tube pan with corn oil spray. Bake at 350° for 1 1/2 hours or until toothpick comes out clean.
Mix crumbs and 1/2 cup melted butter and press into greased 2-quart baking dish. Saute sliced onions in 1/4 cup butter then pour onions over crumbs. Sprinkle cheese over onions. Mix milk, eggs, salt and pepper. Pour over the cheese and bake at 350° for 30 minutes or until set like a custard. Very good.
In baking dish, combine ingredients. Bake at 400° for 20 to 25 minutes. Do not overcook. Celery is supposed to be crisp.
Saute garlic and mushrooms in butter until tender. Stir in onions and set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Prepare cake mix as directed. Bake at 350° until done. Boil pineapple and sugar. Pour mixture over cake. Let cool. Mix pudding according to directions. Put on cake. Cover with Cool Whip and as much coconut and nuts as desired. Refrigerate until ready to serve.
In a heavy sauce pan, combine and cook sugar, milk, cocoa, and margarine. Bring to a rolling boil for 1 minute. IMMEDIATELY add peanut butter, 3 c. mixture, and vanilla. Drop by spoonfuls onto wax paper. Allow to harden. Store in a container in layers which are separated with wax paper.
Melt butter in 9 x 13-inch baking dish. Combine baking mix, paprika, seasoned salt and pepper. Coat pork chops with mixture. Arrange in prepared baking dish. Bake at 425° for 35 minutes. Turn chops. Bake for 15 minutes longer.
Puree peeled bananas. Combine all other ingredients (but ginger ale) with bananas. Mix well and freeze until solid. Remove from freezer about 2 hours before time to serve. Add 2 liters ginger ale now. Serves 24 to 30.
Mix together and shape into a log. Roll log in chopped pecans. Serve with chips or crackers.
Combine bay leaf and small amount of water in saucepan. Arrange zucchini and steam 8 minutes. Set aside. Combine eggs and next 7 ingredients in large bowl. Mix. Add zucchini, tomatoes and bacon. Mix spoon mixture in lightly greased 12 x 8-inch baking dish. Sprinkle crumbs and cheese over casserole. Bake at 350° for 30 minutes. Serves 8.
Mix salad oil, sugar and eggs together and beat. Add remaining ingredients. Bake at 350° for 1 hour in a greased and floured oblong cake pan.
Beat eggs until fluffy and gradually add sugar. Add flour, baking powder and salt; mix well together. Add rhubarb and pour over baked crust. Bake in 350° oven for 30 minutes.
Grate cheese. Mix everything together and make into small balls. Place on ungreased cookie sheet. Bake at 350° for 30 minutes.
Cream margarine and 1 1/4 cup sugar together. Beat in eggs until light and fluffy. Sift dry ingredients together and add alternately with milk to creamed mixture. Mash 1/2 cup blueberries and stir into batter by hand. Add rest of berries and mix by hand.
Preheat oven to 350° for 10 minutes. Take bread dough and let rise all day. Flour your work area well. Roll out dough to fit cookie sheet length. First oil cookie sheet lightly then place dough on sheet. Add Ragu to cover top, then put oregano, salt and pepper, then put Mozzarella cheese to cover top. Place in oven for 20 minutes until done. Makes 3 large pizzas. Enjoy.
Mix potatoes and butter. Add sugar and salt; mix well. Add beaten egg yolks, milk and vanilla. Beat egg whites and baking powder until stiff. Fold into potato mixture and add coconut.
Cream shortening and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Add flour gradually. Shape dough into balls (2 teaspoons to each ball) and place on baking sheets. Flatten slightly and use thumb to make a depression in the center of each. Fill these centers with 1/2 teaspoonful of jam. Bake in a preheated oven at 350° for 18 minutes.
Mix chicken, soup and sour cream. Crumble Ritz crackers on top. Pour over melted butter. Cook at 350° for 30 minutes. May be made ahead of time. Serve with wild rice. Serves 6 to 8.
Mix together and spread a little thicker than butter on flour tortillas. Roll up and refrigerate overnight. (Cover with plastic wrap to keep moist.) Cut in bite size pieces when ready to use.
Combine 2/3 cup sugar, cornstarch and salt in top of double boiler. Gradually stir in milk. Cook over boiling water, stirring constantly, until mixture thickens. Beat egg yolks using fork; stir a small amount of hot mixture into egg yolks. Immediately pour yolk mixture into remaining hot mixture, blending thoroughly. Cook 2 more minutes, stirring constantly. Remove from heat. Gently stir in vanilla. Let mix cool while preparing meringue.
Melt stick of butter or margarine in a 9 x 12-inch dish. Set aside. Combine milk, flour and sugar in a mixing bowl. Mix thoroughly. Pour mixture over the butter or margarine in the 9 x 12-inch dish. Pour sliced peaches over the milk/flour/sugar mixture but do not stir them into the mixture. Bake at 375° for 40 minutes.
To add flavoring and thickness to soups, lightly brown flour in a frying pan. (Watch and stir flour; otherwise, it will get too brown and burn.) Add a little cold water from the tap to the lightly-browned flour. It will form a paste. Add 1/4 cup of hot soup liquid to the paste, then put into the rest of soup and stir.
Butter bottom and sides of spring-form pan lightly. Prepare a shallow graham cracker crust. Pour cheese cake batter over top. In 10-inch spring-form pan, bake at 325° for 1 1/4 to 1 1/2 hours. Bake in another pan with hot water in bottom.
In a wok or large frypan brown meat. Drain meat of excess grease, then set meat aside. Cut up all vegetables. Thin slice carrots diagonally about 1/4 inch thick. Put 3 tablespoons peanut oil in a wok or large Dutch oven or cooking pot. Add some of the cut up vegetables (green peppers, onions, jalapeno peppers and carrots). Stir-fry or saute for approximately 10 minutes. Keep stirring during this time. Add remainder of vegetables, other ingredients and meat to the pan. Bring to a boil and simmer for at least 2 hours.
Cream first 4 ingredients. Add eggs and vanilla to mixture. Add flour and oatmeal again. Add raisins. Before baking, chill; shape into walnut-size balls. Bake at 350°.
In hot oil, brown garlic, stir in shrimp for 1 minute, then add meat sauce. Saute 3 minutes. Push to one side of pan and stir in eggs until cooked, then stir in rice. Season with soy sauce, m.s.g., salt, pepper and scallions. Mix well.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. In a medium saucepan, combine the raisins, milk, lemon juice and peel; cook over medium heat, stirring constantly until mixture begins to bubble. Remove from heat; cool slightly and set aside. Beat oleo, brown sugar and vanilla together until fluffy. Add oatmeal, flour, walnuts, soda and salt; blend until evenly mixed and crumbly. Reserve 2 cups. Press the remaining mixture over bottom of pan. Spread raisin mixture to within 1/2-inch of top. Sprinkle with remaining oat mixture, patting down. Bake 25 to 30 minutes or golden brown. Cool and cut into bars. Makes about 4 dozen.
Cook chicken until done. Melt butter and mix with stuffing. Put 1/2 stuffing mix into bottom of casserole dish, then, mix sour cream and cream of chicken soup. Layer chopped chicken, then soup mixture. Add rest of stuffing mix and top with chicken broth. Bake at 350° for 30 minutes. Really great!
Cut each muffin in half and toast in broiler. Combine the tomato sauce, basil and oregano in small bowl. Top each muffin with 2 tablespoons of mixture. Sprinkle with Mozzarella cheese and any added toppings. Broil 1 to 2 minutes or until cheese melts. Serve immediately.
Beat first 4 ingredients with electric mixer. Add next 3 ingredients. Mix thoroughly. Then add next 5 ingredients. Beat well. Stir in chips and nuts. Drop a scant 1/4 cup of dough on lightly greased cookie sheets. Space 3-inches apart. Bake at 350° for 16 to 18 minutes. Makes about 3 dozen large cookies. These are the best; our Cub Scouts love them!
Mix cream cheese and vanilla with mixer. Cream sugar, butter and cream cheese together. Bake at 325° for 1 hour and 25 minutes. Bake in a 9-inch round pan. Do not frost. (This is similar to a pound cake.)
Dissolve gelatin in boiling water. Add vinegar and chill until partly thickened. Fold in the remaining ingredients. Serves 4 to 6.
Combine fruit. Sprinkle with 2 tablespoons apple cider and toss. Cover and chill.
Boil shrimp 7 minutes in salted water. Peel and devein. Pour Italian dressing over shrimp and marinate overnight. Drain and serve.
Mix shortening, sugar, eggs and vanilla. Blend in flour, soda and salt. Add nuts, if desired. Mix well. Form into rolls and refrigerate for 3 to 6 hours. Slice and bake at 400° for 8 to 10 minutes. Serves 4 dozen.
Combine apples, water and 1/2 cup brown sugar. Cook until apples are almost tender, about 5 minutes. Cool while preparing remaining ingredients. Sift together flour, baking powder, soda, salt and spices. Stir in remaining brown sugar, oats, raisins and nuts. Add apple mixture, eggs and shortening or oil to dry ingredients; stir just until dry ingredients are moistened.
Cook hamburger meat in soup size pan. Drain. Add onions to meat and all other ingredients. Let all simmer 15 minutes. Good served with sour cream and shredded cheddar cheese, cornbread or corn chips.
In small saucepan, whisk all ingredients together until smooth. Cook over medium heat until thick. Do not let it come to a boil.
Preheat oven to 350°. Sift together flour, sugar, soda and salt. Add	butter	and sour cream. Beat a few minutes. Add chocolate.	Add eggs, one at a time, vanilla and water. Beat 2 minutes. Bake in 3 layers.
Place cucumbers in brine strong enough to float an egg. Let stand 2 weeks. Rinse good. Cut in 1-inch pieces and cover with fresh water with alum added. Let stand overnight. Remove.
Brown meat and chopped onions in large, heavy pan and drain. Sprinkle with salt. Stir in chopped tomatoes until well blended. Add chili powder, oregano, flour, brown sugar, cumin and undrained kidney beans. Simmer for 1 1/2 to 2 hours, uncovered, for flavor to blend. Makes 10 to 12 servings.
Mix pudding and milk until well blended and pour into crust. Refrigerate until firm. Top with desired fruit before refrigerating.
Cook broccoli until thawed. Drain. Mix together all ingredients (except crackers). Stir in broccoli. Place in casserole dish. Top with crushed crackers. Bake at 350° for 30 minutes.
Mix cake mix, Jell-O, oil and water together first, then add 4 eggs, one at a time. Then add strawberries. Mix for 2 minutes then pour into greased and floured pans. Bake at 350° for 30 to 35 minutes.
Brown meat and drain grease off. Add 4 to 5 cups of water, seasonings and tomato paste. Simmer for 30 minutes. Cook noodles; 9 noodles for each pan (3 across and 3 deep). In baking dish alternate a layer of noodles, meat sauce, Mozzarella cheese and then Parmesan cheese. Bake at 350° for 30 to 45 minutes or until cheese bubbles on top, in the middle. Freezes very well. Makes 2 (13 x 9-inch) pans, 12 servings per pan.
Put the corn cobs in a kettle with enough water to cover and boil for 30 minutes. Strain through cheesecloth. Measure 3 cups of the juice and put in a saucepan. Add the Sure-Jell. Boil. Add sugar and boil for 2 minutes. Skim off any foam. Pour jelly into hot jars and seal.
In a pitcher, whisk together sugar and water until sugar dissolves. Add lemon juice and stir. Pure the strawberries and strain to remove seeds. Add to lemon mixture and stir. Pour into glasses filled with ice. Makes 7 servings.
Saute green peppers and onion after slicing. Mix tomato paste, crushed tomatoes and beans. Add peppers and onion and simmer for 30 minutes. Add chili powder to taste.
Mix eggs, flour and sugar with Egg Beaters. Stir in milk, corn, salt and pepper. Pour into a buttered casserole. Sprinkle paprika on top. Bake in a pan of water until firm. Bake at 350° for 1 hour. Can be doubled.
Sift together flour and sugar. Cut in butter. Reserve 3/4 cup of mixture for topping. Add baking powder, salt, egg yolks and milk to remainder of batter. Beat for 3 minutes on low speed. Beat egg whites until stiff; fold into mixture. Spread in baking pan. Arrange blueberries on top. Sprinkle with reserved 3/4 cup mixture. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. Add the flavoring to the sweetened coconut; mix thoroughly. Add the condensed milk; mix. Beat egg whites until stiff; fold into the coconut mix. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake for 8 to 10 minutes at 350°. Remove to a rack and cool.
Melt butter in saucepan. Add garlic powder, oregano, bread crumbs and bacon.	Drain clams, reserving liquid.	Add clams to butter mixture along with 6 tablespoons of clam liquid. Mix thoroughly. Fill mushrooms with	bread crumbs mixture. Sprinkle with Parmesan cheese and top with paprika. Bake in 350° oven for 15 to 20 minutes.	Leftover filling can be frozen for future use.
Bake at 325° for 45 minutes in a tube pan. Glaze on top while hot with powdered sugar and Kahlua.
Steam potatoes and green beans. Place into a large serving bowl. Boil peppers, peel and strip. Add peppers and onions to potatoes and green beans. In a jar, combine mustard, vinegar, oil and seasonings. Shake well. Pour over vegetable mixture. Serve hot or at room temperature.
Heat juice drained from pineapple and cottage cheese. Whip the cream; add nuts. Fold whipped cream mixture into pineapple mixture. Pour into molds and chill.
Place spareribs or back bones in 2-quart glass dish. Combine remaining ingredients and pour over meat. Cover and cook with microwave for 30 minutes. Rearrange ribs every 10 minutes. Recipe yields 4 servings.
Combine ingredients and heat until smooth. Pour over ham and bake for at least 1/2 hour at 300°. Baste every now and then.
Wash mushrooms. Trim stems to 1/2-inch length. Soak in cold water and lemon juice 5 minutes. Drain and dry well. Brush with butter. Sprinkle with salt and pepper. Broil 6 inches from heat, until lightly browned, about 10 minutes. Serve with remaining melted butter.
Brown ground beef and onion in skillet; drain fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano and pepper. Unroll 1 package crescent rolls and separate into triangles. Place in a lightly greased 9-inch pie plate, pressing edges together to form a pie shell.
Sift together dry ingredients and set aside. In a large bowl, cream shortening and sugar together. Stir in egg and molasses until well mixed. Blend in dry ingredients. Form dough into small balls. Roll tops only in granulated sugar. Place on ungreased baking sheets. Bake in a preheated 350° oven for 10 to 12 minutes or until lightly browned. Makes about 3 dozen.
Mix together sugar, cocoa and flour in a double boiler. Add the rest of the ingredients and mix well. Cook over boiling water until thick. Let cool. Pour over crust and cream cheese mixture. Top with Cool Whip. Chill before serving.
Cream together brown sugar, Crisco, eggs and vanilla, then add the rest of the ingredients and mix well. Bake at 350°.
Mix sugar, mustard, salt, oil and vinegar. Beat in an electric mixer or with rotary beater. Add onion and poppy seed last. Keeps indefinitely in refrigerator. If it separates, beat again. Especially good on fresh fruit.
Combine sugars, milk, salt and syrup. Cook until it forms a soft ball in water; set off the stove and let set 20 minutes. Add vanilla, butter and nuts. Beat until creamy.
Spray a 1-quart casserole dish with Pam. Put layers of crackers and oysters; dot with margarine. Sprinkle with black pepper. Have layer of crackers on top. When ready to bake, pour milk into mixture almost to top. Bake at 350° until bubbly and crackers are slightly browned.
Combine butter and chocolate in a small saucepan; cook over low heat until melted. Set aside. Combine eggs, sugar and vanilla in a medium bowl, stirring well. Stir in chocolate mixture. Add flour; stir until blended. Pour mixture into a greased 9-inch pie pan. Bake at 325° for 25 minutes or until pie tests done (do not overbake). Serve with ice cream and chocolate sauce, if desired.
Cream shortening and sugar. Add vanilla, eggs and water. Sift together dry ingredients and add to creamed mixture. Drop by teaspoon on cookie sheet. Bake at 375° for 10 minutes.
Stir jello in cottage cheese. Drain pineapple; stir in and add small marshmallows and Cool Whip.
Peel and slice tomatoes into a collander. Add a pinch of salt and let drain well, pressing down with the hands to get out as much juice as possible. Transfer pulp to a bowl. Blend flour and sugar; mix lightly through tomatoes. Add lemon juice. Prepare crust for two-crust pie. Pour mixture into pastry lined pie pan. Dot with butter and sprinkle with cinnamon. Cover with top crust; slit top crust, seal and flute. Bake 45 minutes at 350°.
Boil and drain noodles. Mix in a medium bowl all ingredients, then pour into a casserole dish. Bake at 350° for 30 minutes.
Pour sugar over chopped apples and let "juice" for 20 minutes. (This is what gives this cake special flavor.) Mix all remaining ingredients together. Fold in apples and nuts. Bake in well-greased Bundt pan in 350° oven for 45 minutes to 1 hour. (See High Altitude Baking.) Can freeze.
Use desired amount of each ingredient. Peel and slice potatoes. Place in frying pan with enough oil to cook. Add chopped pepperoni. Cook until done. Add pizza sauce and mix through. Cook until bubbly. Add cheese and heat until melted. Peppers, onions, mushrooms or other pizza toppings may be used to your liking. Sausage should be cooked and drained. Add with the sauce.
Hollow out bread pieces, leaving 1/2-inch thick wall. Spread interior with 1/4 cup of salad dressing. Sprinkle with 1/4 cup chopped parsley. Combine remaining ingredients. Pack mixture into bread. Wrap in plastic. Chill at least several hours. Cut into 1/2 inch slices. Garnish with parsley.
Boil celery for 5 minutes. Drain. Then mix with almonds, chestnuts and mushrooms. Melt butter in saucepan. Add flour and cook until it bubbles. Gradually add 1/2 cup milk and chicken broth. Cook until thick. Blend celery mixture into sauce. Bake in a casserole. Top with bread crumbs and cheese. Bake at 375° until hot and bubbly.
In a 13 x 9 x 2-inch baking pan, combine soups, sour cream, wine or broth, onion, mushrooms and seasonings. Arrange chicken on top of sauce. Bake chicken and sauce over noodles or rice. Garnish with parsley. Yields 6 servings.
Cook enough noodles for casserole. Brown onion and pepper in margarine. Add to noodles, soup and tuna fish. Mix all together and put in buttered casserole. Make hard bread with butter and season with salt and pepper; put on top. Bake until brown.
Heat skillet. Add oil and meat; brown. Add soy sauce, sugar and chicken broth. Add vegetables, sliced thin. Serve over rice. Serves 6 to 8 people.
In small saucepan, combine evaporated milk, margarine and chocolate morsels. Cook over low heat, stirring occasionally until chocolate is melted. Remove from heat; stir well until thick and smooth. Cool slightly. In small mixer bowl, combine eggs, sugar, flour and vanilla. Beat on medium speed about 30 seconds. Add cooled chocolate mixture and beat 30 seconds more; do not overmix. Stir in walnuts; pour into pie shell. Bake in preheated 375° oven 30 to 35 minutes or until set and top is firm. Cool completely before cutting.
Crumble cornbread in large container. Saute onion and celery in butter. Combine all to cornbread and mix. Pour into greased pan and bake at 400° about 15 to 20 minutes or until golden brown, but not dry.
Mix what you need into a soft dough. Amounts depend on the size pan. Spread dough 1/4-inch thick in a pan, sheet or Dutch oven.
Stir all ingredients together until well mixed. Use puffs from cream puff recipe. Cut off tops and remove soft dough. Fill with chicken salad filling. Replace tops and refrigerate until serving.
Layer vegetables in the order listed in a 2-quart bowl. Spread mayo evenly over top. Sprinkle salad with remaining ingredients in the order listed. Cover tightly and chill 8 hours.
Beat the whites very stiff. When beaten, put in cream of tartar. Sift sugar and flour alternately 5 times. Fold in sugar first, then flour. Bake in cold oven to start, set at 250°, for 15 minutes, then at 300° for 30 minutes until golden brown.
Put the pepper under a broiler and cook, turning often, until the skin is burned all over. Put the pepper in a brown paper bag and close tightly to seal. When cool, remove the pepper from the bag. Peel it and cut it in half. Discard the stem, inner membranes and seeds. Cut the pepper into fine dice and set aside.
Combine Bisquick mix, cheese and poppy seeds. Add to egg and milk and beat vigorously for one minute. Turn into well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 50 minutes.
Mix together meat, rice, water, 1/2 cup onions, salts, garlic powder and pepper. Shape tablespoonfuls into balls. Put in pan. Stir together remaining ingredients; pour over meatballs. Cover with foil; bake 45 minutes. Uncover; bake 15 minutes.
Rinse fish and pat dry. Line cookie sheet or baking dish with foil. For easy clean up, combine mayonnaise, Parmesan cheese, mustard and pepper. Spread fish with mixture. Broil about 5 inches from source of heat for 4 to 8 minutes, or until fish flakes with fork. Sprinkle with parsley. Serve immediately.
Drain oranges and pineapple. Empty pie filling into serving bowl. Add all other fruits. Mix well. Chill before serving.
Combine ingredients, except peanuts. Cook over medium heat until sugar dissolves. Add peanuts; increase heat to high, stirring constantly until peanuts become light brown. Remove from heat and quickly add 1 teaspoon baking soda. Spread thinly on greased shallow pan.
Sift together dry ingredients. Mix in shortening; blend. Add eggs, bananas, oatmeal and nuts. Beat until thoroughly blended. Drop by teaspoonful about 1 1/2 inches apart on ungreased cookie sheets. Bake at 350° for about 15 minutes or until cookies look done. Remove from sheets immediately to cool. Makes approximately 3 dozen cookies.
Let sausage set at room temperature until soft. Mix with Bisquick and cheese. Roll into small balls. Place on ungreased cookie sheet. Cook at 450° for 10 minutes or until done. Serve or place in freezer and warm as needed.
Preheat oven to 350°. Combine all ingredients. Bake in casserole dish for 45 minutes.
Put yeast into a cup, add water and 1 teaspoon sugar. Stir and let stand about 5 minutes on top of oven. Add cool milk, salt and 3 tablespoons sugar. Sift flour in large bowl making a hole in the center, pour in softened yeast and milk. After mixing dough, knead 10 minutes. Place in large greased bowl, cover and put in pan of warm water, sit in warm place 15 minutes. Put on floured board and knead 15 minutes. Pinch off dough the size of a walnut. Brush with butter, cover and let rise 15 minutes. Bake at 350° until golden brown.
Mix drained vegetables and chopped vegetables; set aside. Bring the remaining ingredients to a boil; pour over the mixed vegetables. Marinate overnight. Makes 15 servings.
Drain the juices from the oranges and pineapple. Heat to boiling point and remove from heat. Stir in jello until dissolved. Cool and let partly set. Add fruits, whipped topping and cottage cheese. Refrigerate overnight.
Cook potatoes in boiling salted water until tender. Drain. Mash potatoes in large bowl of electric mixer; add cream cheese, sour cream and salt. Beat at high speed until smooth and light. Stir in chopped green onion. Spoon into a lightly greased baking dish; sprinkle with paprika and dot with butter or margarine. Bake in 350° oven for 30 minutes or until lightly golden brown and heated through. This can be made ahead and refrigerated overnight before baking.