HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the ingredients, starting at the top of the list. Mix the eggs in, one at a time. Mix well after each addition. Pour into a greased and floured tube or Bundt cake pan. Bake at 350° until cake tests done, approximately.
Mix all the ingredients, beating eggs after each addition. Pour into a greased cake pan. Bake at 350° for 30 to 35 minutes or until done.
Spread layer of sliced potatoes and sliced onion and beef (separate beef in small chunks to layer) in 1 to 1 1/2-quart casserole. Repeat layers, ending with potatoes on top and add water. Sprinkle with salt and pepper. (We like to cover the top layer of potatoes with black pepper.) Cover and bake in a 400° oven until potatoes test done (45 minutes to 1 hour).
Grate cheese and butter. Mix in flour, salt and pepper to form a soft dough. Using the small star design of a crank-type cookie press, press the individual cheese straws onto a cookie sheet. Bake at 350° until straws are hard. If cheese straws spread out too much when cooked, add a little more flour for a firmer dough.
In a skillet, cook beef over medium heat until no longer pink. Drain. Remove from heat. Stir in 1 cup spaghetti sauce, onion powder, salt and pepper. Cool for 5 minutes. Set 1/2 cup aside. Add cheese to the remaining meat mixture. Stuff into manicotti shells. Arrange in a greased 13 x 9 x 2-inch baking dish. Combine remaining spaghetti sauce and reserved meat mixture. Pour over shells. Bake, uncovered, at 350° for 10 minutes. Yield: 7 servings.
Boil pasta until just tender. If overcooked, the pasta may become mushy as you stir in other ingredients. Begin by adding half bottle of dressing and half bottle of salad seasoning. Mix well and taste. Add more dressing and/or seasoning if desired. You may also add one or more of the optional ingredients. Salad is best after it sets in the refrigerator about 12 hours.
Melt oleo in saucepan. Add flour and chicken noodle soup. Add enough milk to make medium white sauce. Cook over medium heat until bubbly. Add Velveeta; heat until melted. Pour over cooked noodles in a 9 x 13-inch casserole dish. Stir. Put chicken on top. Heat in a 350° oven until hot.
Blend all ingredients. Store in a covered container. Mix 3 teaspoons in each cup of very hot water.
Mix all ingredients. Grease and flour a Bundt pan. Bake at 350° for about 45 minutes. After cool, dust with powdered sugar.
Mix all the ingredients together until moist. Bake in 375° to 400° oven for 20 to 30 minutes, until brown.
Bring sugar and water to a boil. Boil for 5 minutes. Add cranberries and cook until skins burst, about 5 minutes. Stir in marmalade and lemon juice. Remove from heat and cool. Add almonds and Amaretto. Chill before serving. Keeps very well in refrigerator. If freezing, add almonds and Amaretto after defrosting.
Don't soak beans. Put beans and bacon in pan with some water and cook on top of stove 1 1/2 hours or until tender. Add sugar, ketchup and salt. Bake 1 1/2 hours at 350°.
Mix 1/3 cup mushroom soup, 1/4 cup milk, onion and parsley. Dip chicken in soup mixture, then roll in stuffing. Place in shallow baking dish. Pour butter on chicken. Bake in a 400° oven for 1 hour. Combine remaining soup and milk in dregs of first mixture. Heat, stirring occasionally. Serve over chicken or in gravy boat. Serves 4 to 6.
Heat and dissolve gelatin in water. Add soup and cool. Add cream cheese; mix well. Add remaining ingredients. Refrigerate overnight. Serve with wheat crackers.
Soften margarine. Mix all ingredients. Drop into greased miniature muffin tins. Bake at 350° for 10 to 15 minutes. Makes 24.
Mix thoroughly, sugar, eggs and melted butter. Sift flour, baking powder and salt. Combine mixtures, alternately, with milk. Put thin layer of dough in prepared pans, 1 layer of berries (1 pint) and top with balance of batter. Then top with balance of berries. Bake in 1 large pan, 11 3/4 x 7 1/2 x 1 3/4-inches or 2 medium pans, which are greased and floured.	Bake for 30 to 40 minutes at 325° to 375°.
Cook water, sugar and syrup until very hard ball. (Use candy thermometer.) Beat egg whites and pour into syrup. Beat rapidly while adding. Add vanilla, then beat, adding confectioners sugar a little at a time until 3/4 of box is used. Warm peanut butter for spreading; sprinkle confectioners sugar on wax paper and put about 1/3 of the dough on it. Roll thin and then spread with peanut butter. Roll up like a jelly roll and wrap in wax paper. Chill about 20 minutes, then do the other dough in 2 parts the same. Slice in small pieces.
Cream flour and egg yolks together. Add sugar and milk, then vanilla and coconut. Cook over medium heat until thick. Pour into cooked pie shell.
Beat eggs until frothy. Add cooking oil and sugar. Beat in zucchini. Sift together flour, salt, baking soda and baking powder. Beat dry ingredients into mixture. Fold in nuts. Turn into 4 (8 x 4-inch) greased pans. Bake at 320° for 60 to 75 minutes (check after 60 minutes). Leave in pans 20 minutes to cool, then turn out. Makes 4 loaves.
In a small mixer bowl, combine 3/4 cup of the all-purpose flour, the yeast, caraway seed or pepper and salt. Add water and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in the whole-wheat flour and as much of the remaining all-purpose flour as you can.
Brown ground meat with chopped bell pepper and onion until meat is cooked and seasonings are limp. Add can of green chile sauce and cook on low for about 20 minutes. While mixture is cooking, add salt, pepper and garlic to taste. Warm up the refried beans, adding water as needed, for a smooth texture.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and a pinch of salt if desired. In another bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg if desired. Yield: about 2 1/2 quarts.
Mix all ingredients and store in jar until ready to use. Use 2 teaspoons per cup of hot boiling water.
First Layer: Combine flour, margarine and chopped nuts. Mix well and press into 9 x 13-inch pan. Bake in preheated oven 15 to 20 minutes. Cool.
Saute onion, green pepper, ground beef and rice in oil in large skillet until beef is browned. Pour off excess fat. Add remaining ingredients. Mix well. Bring to a boil. Cover and simmer 35 minutes, stirring once, until rice is done. Makes 4 to 6 servings.
Combine ingredients with the deerburger. Fry in small amount of vegetable oil on medium heat until browned. Cover and simmer for 5 to 10 minutes.
Melt chocolate and butterscotch chips in a saucepan over low heat. Remove from heat. Add noodles and nuts. Stir carefully and cover noodles completely. Drop by teaspoonfuls onto waxed paper. Let cool. Makes about 36 pieces.
In large bowl combine small pieces of cauliflower and broccoli, chopped celery, peas and bacon.
Dissolve jello in one cup boiling water. Dissolve Kool-Aid in 2 quarts cold water. Add sugar; pour in jello mixture. Add pineapple juice and Sprite. Add sherbet when ready to use.
Mix cookie mix, egg and water. Spread on lightly greased pizza pan. Bake at 300° for 15 minutes.
Beat cream cheese. Add sour cream, onion, bacon and cheese. Spoon in enough mayonnaise for good consistency (not more than 3/4 cup).
Dissolve jello in boiling water. Add enough water to reserved fruit juices to make 1 1/2 cups and mix with gelatin. Stir in blueberries and pineapple. Pour into a 1-quart dish and chill until firm. Blend cream cheese, sugar, sour cream and vanilla. Spread over congealed salad and sprinkle with pecans.
Bring cornmeal, shortening and 2 cans of milk to boil over medium heat, stirring constantly. Remove from heat. Combine egg, remaining milk and salt and add to the mixture. Quickly stir in baking powder. Pour mixture into a greased 1-quart casserole dish. Bake at 450° for 30 minutes or until top is golden brown. Serves 12.
Brown ground beef and pour off fat. Add onion, green pepper, garlic, red pepper, chili powder, cumin, oregano and salt. Mix well. Cook until onion and green pepper become tender. Add beans, tomatoes, corn and tomato sauce. Stir to mix well, breaking up tomatoes with a fork. Simmer slowly, stirring occasionally, until thickened and blended (about 45 minutes).
Melt butter, food coloring, marshmallows and vanilla in a double boiler. Pour over Rice Krispies. Mix well.
Brown sausage and drain. Cut brown off bread and line a greased 13 x 9-inch pan with bread. Put sausage on top of bread, then cheese. Beat eggs, milk and salt. Pour over other mixture. Bake at 350° for 50 minutes.
Saute onion, celery and garlic in butter; add rice, undiluted soups and cheese. Mix together; turn into buttered 2 1/2-quart casserole. Add broccoli and stir. Bake in 350° oven 20 minutes. Makes 6 servings.
In a large bowl combine ingredients and mix well. Chill for 3 hours or more before serving. This colorful slaw is a perfect addition to any meal.
Stir cracker crumbs, margarine and nuts together. Put in a 9 x 13-inch pan (all except 1/2 cup). Mix instant pudding and milk together and add to this, the ice cream. Mix well. Pour over cracker crumb crust. Top with a large Cool Whip. Sprinkle remaining crumbs on this and refrigerate. Do not freeze.
Cook potatoes in their skins. Cool, peel and shred coarsely. Put cheese and 1/4 cup butter in pan over low heat and stir until cheese melts. Take from heat and add the sour cream, onions, salt and pepper. Stir. Fold the potatoes into the cheese mixture. Spoon the potato-cheese mixture into a 2-quart greased casserole dish. Dot with 2 tablespoons butter. Bake, uncovered, at 350° for 25 minutes.
Cook noodles according to package directions; drain. Combine noodles, tuna, soup, cheese, milk and olives (if desired). Turn into buttered 2-quart casserole. Cover and bake at 375° for 20 minutes or until hot and bubbly.
Mix first 4 ingredients together and bake according to box directions. Cool and mix together last 3 ingredients and frost cake. Cover and freeze overnight. Remove and keep cake refrigerated.
Brown ground beef with onions. Add taco seasoning. Spread beans in 8 x 8-inch casserole dish. Spoon meat mixture over beans. Spread salsa on top. Top with shredded cheese and bake at 350° until bubbly.
Mix dry ingredients. Beat sugars, shortening, eggs and vanilla on medium speed until light and fluffy. Add dry ingredients. Mix well. Drop by rounded tablespoons on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Mix all ingredients together. Grease small or large pans. Fill pans 1/2 full. Bake at 350°. Check after 45 minutes by inserting toothpick in center. They will be done when toothpick comes out dry with no moist batter.
Spread crescent rolls on bottom of a lightly-greased cookie sheet. Bake and cool as directed on package. Mix together cream cheese, mayonnaise and dry Hidden Valley mix. Spread on cooled crescent rolls. Sprinkle broccoli, then cauliflower, then carrots on top of cheese mixture. Top with Cheddar cheese. Keep refrigerated until ready to serve.
Butter a 9 x 13-inch baking dish. Sprinkle pecans and coconut over bottom of pan. Make cake mix per directions on box. Pour batter over pecans and coconut.
Remove puff-pastry from package and thaw at room temperature for 20 minutes. Preheat oven to 375°. On lightly floured surface, unfold 1 sheet of puff pastry. With floured rolling pin, roll pastry into 18 x 10-inch rectangle. In cup with fork, beat egg, salt and 1 teaspoon water. Brush pastry with some egg mixture. Sprinkle with poppy seed. Cut pastry sheet crosswise into 1/4-inch wide strips. Place on ungreased large baking sheet. Bake 8 to 10 minutes until golden. Remove. Repeat with second sheet only. Sprinkle with sesame seed. Store in tightly covered container. Makes about 12 dozen strips.
Preheat oven to 425°. Toast 1/2 cup coconut. Set aside. Bake shell 8 minutes. Cool slightly. In medium bowl, beat eggs. Add remaining ingredients except coconut. Mix well. Stir in 1/2 cup coconut. Pour into pie shell. Top with toasted coconut. Bake 10 minutes. Reduce oven to 350°. Bake 25 to 30 minutes longer or until done. Cool or chill. Refrigerate leftovers.
Add all the ingredients to a container. Chop or mince ingredients together. Mix and enjoy.
Soak peas overnight. Remove the husks by rubbing between hands until they are loose. Place peas in water again and the husks will rise to the top. Pour them off. Grind peas, garlic and peppers to a very fine paste. Save drippings from grinder and add along with the salt. Add a little water if necessary. Beat the mixture with electric beater until it becomes creamy. Drop by the spoonful into hot deep fat and fry until brown (just as you would hush puppies).
Mix Jell-O with boiling water. Add cream cheese until melted. Mix with a mixer. Add Cool Whip. Add pears, juice from pears and nuts. Chill.
Sift flour and measure; add salt and sift again. Combine shortening and boiling water in small saucepan. Keep over low heat until shortening is melted. Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves side of pan. Remove from heat. Add unbeaten eggs, one at a time, beating thoroughly after each addition either by hand or electric mixer. Continue beating until a thick dough is formed. Dough should be shiny. Drop by tablespoon or heaping teaspoonful onto a greased baking sheet about 2 inches apart. Bake in hot oven (425°) for about 50 minutes or until beads of moisture no longer appear on surface; do not open oven door during early part of baking. When cool, slit sides and fill with Cream Filling. Sprinkle tops with powdered sugar.
Combine sugar, milk, egg, flour, salt and baking powder; beat well. Add nuts and dates. Spread batter in greased 13 x 9 x 2-inch pan. Bake at 350° for 20 to 30 minutes. Serve with whipped cream. Serves 8.
Preheat oven to 425°. Place wings in a single layer on a baking sheet. Combine remaining ingredients and brush generously over wings. Bake 15 to 20 minutes, basting frequently. Serve with Chinese hot mustard, if desired.
Cook condensed milk and brown sugar in top of double boiler over boiling water until thick. Remove from heat and add corn flakes, mixing thoroughly. Drop from spoon onto buttered cookie sheet 1 inch apart. Bake in oven at 350° for 10 to 12 minutes.
Mix first three ingredients in a separate bowl. Mix parsley and onion. In a 2 to 3-quart casserole put a layer of bread crumb mixture, then layer of parsley and onions. Next put a layer of oysters with 1 drop of Tabasco sauce, salt and butter on each oyster. Repeat procedure until all is in baking dish. End with crumb mixture. When you have completed layers gently pour wine and then cream over layers. Sprinkle grated cheese over top. Bake at 400° for 20 minutes.
Mix milk and eggs with the mashed bananas. Sift the dry ingredients into the banana mixture. Pour into a greased and floured pan and bake at 350° for 1 to 1 1/2 hours.
Starting with a cold nonstick frying pan, brown turkey meat slowly or brown in a microwave oven. Drain off any fat. Add the onion and garlic. Saute in 1 teaspoon liquid Butter Buds. Add turkey meat back to skillet and cook about 1 or 2 more minutes. Stir in spices and tomato sauce and heat until thick and bubbling.
Melt cheese in milk over very low heat or in a double boiler. Keep warm. Combine lettuce, tomatoes, onions, avocado and Tabasco sauce. Season with pepper and garlic salt. Add Fritos. Toss well. Pour melted cheese mixture over salad. Toss and serve.
Combine first 6 ingredients and stir well with a whisk. Combine greens and strawberries in a large bowl. Add vinegar mixture. Toss to coat. Sprinkle with pine nuts (if desired).
Spray all sides of chicken with Kitchen Bouquet microwave browning spray (about 12 sprays). Brush with herb butter. Place, skin side down, in microwave usable baking dish. Cover loosely with wax paper and microwave (High) 10 minutes. Turn skin side up. Spray with Kitchen Bouquet microwave browning spray (about 6 sprays). Brush with herb butter. Microwave (High) 10 minutes or until leg moves freely and inner thigh meat is done. Garnish with fresh herbs, if desired. Makes 4 servings.
Dissolve jello in boiling water; fold in nuts, strawberries, pineapple and bananas. Pour half of mixture in pan. Refrigerate until firm. Spread sour cream. Gently spoon in strawberry mixture. Refrigerate several hours, or overnight. Cut into squares; serve on lettuce.
Cream together butter and shortening. Beat into this mixture sugar and eggs, adding each egg, one at a time, beating well after each addition. Sift together flour, baking powder, cocoa and salt. To this mixture, add milk and vanilla. Combine the flour mixture, milk and vanilla mixture alternately, beginning with the flour mixture. Pour in greased and floured tube pan. Cook at 325° for 1 hour and 30 minutes.
Set timer for 1 minute cooking. Place peaches and Sure-Jell in a large 6 to 8-quart heavy cooker. Bring quickly to a hard boil, stirring constantly. At once, add sugar (can't be stirred down). Boil hard 1 more minute. Remove from heat. Skim off foam with metal spoon. May freeze or place in clean jars and seal.
In a small bowl, combine stuffing and oleo. Reserve 1/2 cup stuffing mixture. In a 2-quart baking dish, spread remaining stuffing mixture. In bowl, combine soup, sour cream and cheese. Stir in squash and carrot. Spread soup mixture over stuffing mixture. Sprinkle with reserved stuffing mixture. Bake at 350° for 40 minutes or until hot and bubbling. Makes 6 to 8 servings.
Try 3/4 cup milk and add, if needed, to roll out mixture. Strike down with butcher knife to look like biscuits. Grease pan and bake at 400° approximately 30 minutes until brown.
Mix all ingredients; let marinate in refrigerator for 24 hours, stirring often. Serve on toast squares or crackers.
Cut chicken into serving pieces, wash and pat dry with paper towels. Combine flour, baking powder, salt, pepper and paprika. Dip pieces of chicken in cream, then coat as thickly as possible with seasoned flour. Preheat skillet to 325° with oil about 5 minutes. Arrange coated chicken in skillet. Brown on all sides about 10 minutes. Cover and cook about 30 minutes on 225°. Remove cover and fry an additional 10 minutes. Makes 4 to 6 servings.
Mix well using 1 teaspoon on each iron. Dust with powdered sugar while warm.
Put rings in 8 1/2 quarts water and 2 cups lime. Let stand in lime water for 24 hours. Drain rings. Wash in cool water 3 times. Pour clean water over and soak for 3 hours. Drain, then add 1 cup vinegar, alum and food coloring. Add enough cold water to cover cucumbers. Heat and simmer for 24 hours. Drain and rinse with cool water.
Mix together kraut, onion and sour cream. Place mixture into 9x13 baking dish. Spread the swiss cheese over the mixture and top it with the crumbled rye bread. Pour the melted margarine over the casserole and bake 45 minutes at 350 degrees.
Combine flour, brown sugar, nuts and melted butter or margarine. Spread evenly in shallow baking pan. Bake in 350° oven for 20 minutes, stirring every 5 minutes. Sprinkle 2/3 of crumbs in 13 x 9-inch glass dish.
Tenderize meat on both sides with wooden meat mallet. Partially freeze meat and slice paper thin.
Blend corn beef, cheese and sauerkraut together. Add Miracle Whip and mustard. Roll out pizza dough and spread mixture all over. Roll dough up and bake on cookie sheet at 425° for 10 minutes or 350° for 25 minutes.
Brown ground beef with onion. Remove from heat and mix with all remaining ingredients except noodles. Alternate layers of noodles with layers of meat mixture in a greased casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Beat egg yolks. Add sugar, then add cocoa and cornstarch. Add milk. Stir well. Cook slowly until thickens. Add 1 tablespoon butter. Remove from heat. Cool. Add the flavoring. Pour into already baked pie crust. Make your meringue with leftover egg whites and 1/4 cup sugar. Bake at 375° until meringue is golden (about 5 minutes).
Brown ground round; drain. Cook sausage (crumbled, not patties); drain. In a crock-pot, put chunks of Velveeta cheese, can of chili, cooked sausage and meat all together. Cover; cook on low. Eat with chips or on small deli breads, toasting the little breads with this mixture on top of it.
Soften cheese in microwave for 1 minute. Add marshmallow cream. Mix well. Serve with sliced fruit.
Blend cream cheese and salad dressing together; add fruit, marshmallows, pecans and powdered sugar. Fold in whipped cream very gently. Pour into mold; freeze just until firm. Slice and serve on greens.
Separate eggs; beat yolks. Add grated rind and lemon juice; stir well. Add milk and mix thoroughly. Put in pie crust. Beat egg whites stiff. Fold in 2 tablespoons confectioners sugar. Spread on top of pie. Place in preheated oven (350° to 375°) for about 5 minutes or until golden brown. Remove and cool. Put in refrigerator for about 24 hours before serving.
Mix together yeast, sugar, salt and water. Sift a mound of flour, about 4 cups and add to the yeast mixture. Stir until dough is completely moistened. Turn mixture on lightly floured board and knead to make soft smooth dough. Pinch off pieces; roll into ropes and shape into pretzels.
Mix flour with half the sugar and add boiling water. Cook in double boiler for 15 minutes, stirring often. Add rest of sugar and beaten egg yolks; cook a few minutes longer. Add butter and vinegar. Flavor with lemon extract (if desired) and cool. Pour into baked shell and meringue.
Cook broccoli and drain. Combine soup, mayonnaise, egg, and onion. Blend with broccoli. Pour into buttered dish. Sprinkle with cheese. Melt oleo and stuffing crumbs on top of broccoli. Sprinkle top with cheese. Bake at 350° for 30-45 minutes.
Brown rice with oleo; put in a casserole dish and add soup and broth. Bake in a 350° oven for 1 hour.
Mix all ingredients together in a casserole. Put crushed cornflakes on top. Bake 1 hour at 350°. Serve immediately. Serves 8.
Mix all together. Roll out on wax paper. Use cookie cutters to cut out shapes. Use toothpick to put hole in top to insert string to hang up. Move to another sheet of wax paper. Dry on flat surface until completely dry (about 1 week). Turn over each day. When dry, insert gold cord or string for hanging. Also, can paint designs on ornaments when dry. Fun to make.
Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla. Add to dry ingredients mixing until moistened. Fill cups 3/4 full.
Bring to boil crushed pineapple just as it comes from can. Remove from heat; add sugar and salt. Add jello. Set aside until cools and begins to thicken. Work in cream cheese that has been standing at room temperature. Whip cream or canned milk that has been chilled. It will whip. Fold into pineapple mixture. Add nuts if desired. Pour into good size dish. Garnish with maraschino cherries (5 or 6). Refrigerate. Serves 10 to 12.
Cream margarine and cream cheese together. Add sugar and eggs, beating after each one. Add flavoring. Slowly add flour, gradually beating on medium speed. Bake in a tube pan at 325° for about 1 1/2 hours.
Cook rice according to package directions. Drain artichoke hearts, saving juice. Add onions, pepper, olives and artichoke hearts, all chopped or sliced. Combine mayonnaise, curry powder and juice from artichoke hearts. Stir into rice mixture. Serves 6.
Grease a Bundt pan. Pour cherries in bottom of pan. Drain pineapple. Pour on top of cherries. Sprinkle cake mix on top of the cherries and pineapple. Melt margarine, pour on, then add coconut and nuts. Bake 1 hour at 350°.
In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic until browned, stirring to separate meat. Spoon off fat. Stir in soups, water and 1 cup Mozzarella cheese. Add macaroni.
Mix ingredients in order given, pouring mixture into waiting pie crusts. Bake at 450° for 10 minutes, then at 350° for about 50 minutes until testing knife comes out clean. May cook the pumpkin pudding in a baking dish instead. May serve with whipped cream, chunks of Cheddar cheese or vanilla ice cream.