HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs slightly. Add milk. Mix together sugar, flour, nutmeg and cinnamon. Stir into egg mixture. Add chopped rhubarb. Dot with butter. Bake at 400° for 50 to 60 minutes.
Crush Heath bars into small pieces and put in bottom of pie crust. Mix the rest of the ingredients together and pour over Heath bars. Bake at 350° for 50 minutes.
Cook and cool pudding. Drain and chill pineapple. Remove seeds and chop cherries. Mix pineapple, cherries, marshmallows and nuts. Mix pudding, mayonnaise and whipping cream. Pour over fruits and nuts and mix well. Garnish with paprika. Can be made the day before needed.
Dissolve yeast in water. Mix flour, sugar and corn meal together. Add yeast and enough water to make a sticky dough. Drop by teaspoons into hot lard (deep fat fry). Fry until crispy brown on both sides. Remove to a paper towel covered pan. Serve with butter and maple syrup or peanut butter or jelly. Also good with ham and eggs or tomato gravy. Lots of ways to serve them.
Drain juice off pineapple; put cream cheese in a bowl. Beat until light and soft. Add Cool Whip and drained pineapple. Spread over cooled cake. Halved cherries may be put on top of topping or, if preferred, nuts or any other decoration.
In a shallow bowl, combine egg white and milk. In another bowl, combine the bread crumbs, Parmesan cheese and seasonings. Dip each chicken breast in the egg white mixture, then in the crumb mixture.
Heat water, peas and spices to boiling. Simmer for 1 1/2 to 2 1/2 hours until peas are soft. Add vegetables and simmer until tender (may need to add more water). Add bouillon and jarred meat. Heat and serve.
Mix sugar, margarine and milk; boil to soft ball stage, then add chocolate chips, Marshmallow Whip and peanut butter. Beat until everything is melted and smooth. Pour into buttered sheet cake pan and cool.
Mix all ingredients together and bake in greased loaf pan at 300° for about 45 to 50 minutes.
Cook noodles and drain. Brown meat and onion with pepper and garlic. Add soups and mix well. Pour in baking dish and top with cheese. Bake 25 minutes in a 350° oven.
Mix ingredients together and drop with teaspoon on cookie sheet. Bake at 350° until light brown.
Combine cracker crumbs, margarine and sugar; divide and press into two pie plates. Bake at 350 degrees for 5 minutes. Mix cream cheese, 3/4 cup sugar and eggs with beaters and pour into crusts. Bake 15 minutes at 350. Cool. Mix remaining ingredients and pour on cheesecakes. Sprinkle with cinnamon and almonds, if desired. Bake at 350 for 10 minutes. Chill for 24 hours.
Cream butter and sugar. Add vanilla and eggs. Sift together, cocoa and flour. Add to creamed mixture and mix well. Add nuts. Spread into a greased 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Cool and cut into squares.
Butter a Bundt pan heavily with soft butter. Separate each frozen roll into 3 pieces. Put into buttered pan. Pour melted butter over. Combine dry pudding mix, brown sugar, cinnamon and nuts. Sprinkle over dough. Leave pan out overnight, uncovered.
Brown and drain hamburger. Cook and drain macaroni. Layer ingredients in crock-pot. Add your own choice of whatever extra ingredients you want (olives, green peppers, etc.). Cook 3 hours on low.
Brown chicken, remove from pan. Place in baking dish. Mix cream of mushroom soup and white wine together and pour over chicken. Bake for 1 hour at 350°. Remove chicken. Add sour cream. Stir; heat for 10 minutes. Serve.
Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter. Add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes.
Put can of milk in pot with lid on and keep covered with water. Boil (barely bubbling) for 2 1/2 to 3 hours. Remove; add hot coffee and beat until smooth. Add pecans; put in pie shell and top with whipped cream.
Heat oven to 450°. Combine flour, baking powder and salt. Cut shortening into mixture until it is fine crumbs. Stir in just enough milk so dough leaves side of bowl; round up into ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat dough 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1-inch apart for crusty sides. Bake 10 to 12 minutes or until golden brown. Makes about 16 biscuits.
Cut round steak into strips and brown in butter. Add garlic and beef broth. Cover and simmer 30 minutes. Add green onion and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat, mix and cook until thick (2 minutes). Add tomatoes and stir gently. Serve over a bed of rice.
Saute garlic and green onion in water until tender. Stir in celery and cook 2 to 3 minutes. Stir in sprouts and red pepper and cook 1 to 2 minutes. Stir in remaining ingredients and remove from heat. Serve hot with soy sauce.
Spray Pam in angel food pan. Mix dry pudding mix and sugar together. Add 1/2 cup chopped nuts (optional) to the mix. Sprinkle in bottom of pan. Place frozen rolls on top of mix so entire bottom of pan is covered. Pour melted butter over all. Cover with a towel and allow to rise all night (not in the refrigerator). Next morning, bake at 350° for 25 to 30 minutes. Allow to set for 10 minutes, then invert on plate. Delicious plain or with butter.
In large bowl, cream sugars and butter or margarine together until light and fluffy. Beat eggs, one at a time. Sift together flour, salt, baking soda and spices. Mix nuts and raisins into sifted flour mixture and add to creamed mixture. Add vanilla. Stir in oats. Mixture will be rather stiff. Make 2 rolls on waxed paper and roll up. Refrigerate overnight. Slice into thin slices and place on baking sheet. Bake in preheated 350° oven for 10 to 12 minutes.
Preheat oven to 400°. Add ingredients according to order of recipe. Spoon into greased muffin tins or paper liners. Place 1/2 teaspoon to 1 teaspoon of any kind of jelly or jam on top of each muffin, pressing into batter. Try to bring batter over the top of jelly to cover it up. Bake for 20 to 25 minutes, until brown.
Saute chopped onion and butter. Add catsup, cranberries (check for sweetness before adding sugar), sugar, Worcestershire sauce and yellow mustard. Simmer and serve over pork.
Mix nuts, cinnamon and sugar together and set aside. Cream butter and sugar. Add eggs; cream together. Add vanilla, sour cream and dry ingredients; mix. Pour 1/4 of batter into greased tube pan or loaf pan. Sprinkle 1/2 nut mixture over. Add the rest of the batter, then sprinkle the rest of the nut mixture over top. Bake at 350° for 45 minutes.
Mix sugar, flour and corn meal. Add eggs and butter. Mix well. Add buttermilk and lemon juice. Mix well. Pour into unbaked 9-inch pie shell. Bake at 400° for 10 minutes, then reduce heat to 325° and bake 35 minutes. When begins to brown, cover with foil to prevent burning.
Toss lettuce, celery, green onions and Mandarin oranges together. Melt 1/4 cup sugar, toss in 1/2 cup almonds and lay out on greased cutting board to cool. Chop and add to greens.
Combine egg, sugar and dates. Cook on low heat until dates are melted. Remove; add vanilla. Pour over Rice Krispies and pecans; mix well. Form in small balls and roll in coconut. Makes 4 dozen.
Combine pie filling mix, 1 cup of sugar and 1/4 cup of water in saucepan. Blend in egg yolks; add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in lime juice and rind. Beat egg white until foamy throughout. Gradually add 1/4 cup sugar and continue beating until mixture will form stiff, shiny peaks. Blend in pie filling mixture. Add enough food coloring to tint light green. pour onto crust. Chill until firm. Garnish with prepared whipped topping, lime slices or twists.
Spread softened ice cream onto bottom of crust. Freeze until firm. Spread fudge sauce evenly over ice cream. Cover with Cool Whip. Freeze 4 hours or until firm. Let stand approximately 30 minutes before serving. Garnish with strawberries and fudge sauce. Preparation time: 15 minutes. Makes 8 servings.
Drain artichokes, reserving marinade from one jar. Saute onion in marinade. Cut up artichokes. Beat eggs and add crumbs and seasonings. Stir in cheese, sauteed onion and artichokes. Turn into a greased 11 x 7-inch baking pan. Bake at 325° for 30 minutes. Cool slightly before cutting into squares. Makes 40 servings (I don't believe it!).
Cut each biscuit into quarters. Mix together 3/4 cup sugar and 3 teaspoons cinnamon. Roll biscuit pieces to coat. Layer in ungreased tube pan with nuts. Combine 3/4 cup oleo, 1 cup brown sugar and rum or milk. Bring to a boil. Pour over biscuits. Bake at 350° for 20 to 40 minutes. Cake will not slice, just pull apart. May also use frozen bread dough instead of biscuits.
Cream butter and sugar. Add eggs and beat until fluffy. Sift flour, salt and spices together. Dissolve soda in buttermilk. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with dry ingredients. Fold in the jam and pour into three 9-inch round pans that have been greased and lined with wax paper. Bake for 40 minutes in 325° oven. Ice with caramel icing.
Shred cabbage in large bowl. Chop onion and pepper and put on top of cabbage; set aside. Heat to boiling the oil mixture, vinegar, sugar and salt. Pour over cabbage mixture. Let set overnight before stirring. Stir up and refrigerate. Will keep indefinitely.
Prepare jello. Allow it to partially congeal in refrigerator. Dice cherries except for a few for garnish. Mix cherries, pecans and pineapple in separate bowl. Mix cream cheese (room temperature) with water and then with fruit. Mix in jello and marshmallows.
Mix all the ingredients together and cook until the mixture is thick. Add salt to taste. Cook pineapple in juice until the juice has reduced to very little, then add all the other ingredients. Cook until the mixture thickens. Keep chutney in a jar and use as needed.
Brown ground beef and onion (salt to taste); drain. Mix together meal, buttermilk, oil, eggs, corn, soda and salt. Use a large glass baking dish or a large and medium-size iron skillet. Grease with shortening. Pour 1/2 of meal mixture into dish. Pour in ground beef. Chop peppers, then grate cheese. Sprinkle over meat. Add rest of meal mixture. Bake, uncovered, at 425° for 45 minutes. Best when served with pinto beans and cole slaw.
Heat oven to 375°. Place chicken in shallow baking pan. Melt margarine in saucepan. Stir in mustard, lemon juice and tarragon. Pour mixture over chicken. Bake 45 minutes or until cooked through. Spoon sauce from pan over chicken as needed.
Separate fish into small flakes. Cook onion in fat or oil until limp. Combine eggs, mashed potatoes, catsup and salt with fish and onion in a bowl. Portion mixture into cakes and roll in bread crumbs. Space in single layer on well oiled shallow pan and bake 8 to 10 minutes. If frying, use bacon fat until brown on both sides.
Divide shrimp equally among 4 small au gratin dishes; set aside. In saucepan, heat butter or margarine with olive oil. Add remaining ingredients, except cheese. Cook 5 minutes over medium heat.
Mix together sour cream, cream of chicken soup, cream of mushroom soup and chicken broth. Place chicken in 9 x 13-inch baking dish. Pour mixture over chicken. Mix cracker crumbs with butter and spread over casserole. Bake at 350° for 35 to 40 minutes, until crackers are brown.
Combine milk, 2 teaspoons Worcestershire sauce and soup mix; blend well. Let stand for 5 minutes. Add beef; mix well. Mixture will be moist. Shape into balls using 1 tablespoon for each. Place on rack in broiler pan. Broil 5 to 6 inches from heat for 10	to 12	minutes. (Do not turn meat balls.) Combine remaining ingredients and Worcestershire sauce in saucepan. Cook, stirring until heated. Add meat balls.
Combine dry ingredients. Mix together melted butter, beaten eggs, milk and mashed bananas. Add to dry ingredients and mix just enough to combine. Pour into greased loaf pan and bake at 350° for 30 to 35 minutes.
Sift together the flour, sugar, soda and cocoa. Add the remaining ingredients. Pour into greased and floured 13 x 9-inch pan. Bake at 350° until done, when toothpick inserted in center comes out clean. Cool and frost with your favorite chocolate fudge frosting.
Bring margarine, sugar, salt and corn syrup to a boil, stirring constantly. Then boil without stirring for 5 minutes. Remove from heat; add soda and vanilla and pour over popcorn. Mix and turn into 2 large buttered baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. (Optional:	peanuts can be added and stirred in the last 30 minutes of baking.)
Brown hamburger meat. Heat lima beans or peas. Mix hamburger meat and lima beans or peas with one can of tomato soup. Add Worcestershire or A.1. steak sauce, dash of salt and pepper. Put mixed ingredients into pie shell; cover with a layer of Cheddar cheese (optional). Cover with top pie crust and bake at 350° for about 30 to 35 minutes or until turns brown.
Dissolve yeast in warm water. Add salt, sugar, eggs, margarine, then flour. Stir. Let stand in refrigerator overnight. Roll out on lightly floured board 1/4-inch thick and cut like pieces of pie. Roll from wide end to point. Set on greased cookie sheet and let stand about 3 hours before baking at 425° for about 15 minutes. Add more flour if dough is too thin. Unused dough keeps well until needed.
Whip enough whipping cream to make 1 cup. Sweeten with powdered sugar to suit your taste. Add vanilla. Beat eggs until foamy. Add sugar gradually and beat until stiff. Toast almonds. Put almonds, Grape-Nuts and 1 tablespoon cherry juice in large mixing bowl. Add whipped cream. Blend together. Fold in egg whites last. Pour all into desired serving bowl or flat pan and freeze.
In large bowl combine water, yeast, sugar and salt.* Gradually add flour to form a stiff dough. Place in a greased bowl and cover. Let rise until double in size, 1 to 1 1/2 hours. Toss on floured board, divide in half, shape into 2 loaves. Grease pans and sprinkle with cornmeal. Place in the dough and let rise 45 to 60 minutes. Brush with beaten egg white all over the top, and sprinkle with sesame or poppy seed.
Heat beans and water to boiling in Dutch oven. Boil, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour.
Finely chop beef and mix together with cream cheese, horseradish and parsley. Form into bite size balls and roll in Parmesan cheese. Chill. Just before serving, spear each ball with a pretzel stick. Serves 8.
In 10-inch skillet over medium-high heat, cook sausage until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in spaghetti sauce. Heat to boiling. Add ravioli. Heat through, stirring occasionally. Sprinkle with cheese. Garnish with oregano if desired.
Mix sour cream and onions. Spread in bottom of 9 x 13-inch pan. Spread sauerkraut over top. Layer with corned beef; add Swiss cheese. Top with bread crumbs. Drizzle with butter. Bake at 350° for 45 minutes.
In large bowl, combine 1 1/4 cups flour, salt, sugar and yeast; mix well. Add the warm water and shortening. Beat 3 minutes at medium speed on mixer. By hand, gradually add remaining flour to make a firm dough. Knead on floured board until smooth and elastic, about 5 minutes. Place in greased bowl; cover and let rise until double. Punch down dough and roll out on lightly sprinkled cornmeal board. Cut into 3 or 4-inch circles. Cover; let rise until dough, about	30 minutes. Bake on lightly oiled griddle or frypan at 325° for about 8 minutes on each side, until golden brown. Makes 12 to 14.
Combine all ingredients and mix well. Pour into a 9 x 13-inch pan. Bake at 400° for 20 to 25 minutes.
Boil the potatoes in the skins, then peel. Mash the potatoes with cream and seasonings. Place in the baking dish and brush with melted butter. Sprinkle with Parmesan cheese. Bake at 450° for 20 minutes.
Cook noodles. Brown beef, then add sauce, onion and mushrooms. Mix eggs and cottage cheese together, then layer in 10 x 13-inch pan: noodles, beef mixture, eggs, cottage cheese and Mozzarella cheese and repeat for three layers. Cook 1 hour at 350°.
Combine ingredients and cook in large stewing pan until noodles are done. If desired, white breast of chicken can be substituted for stewing chicken. Correct the seasoning with salt and pepper.
In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately. Yield: 1 serving.
In large bowl mix milk (Eagle Brand), lime peel, juice and salt. Add yolks. Use mixer at high speed. Beat 1 or 2 minutes or until thick. Pour into crust. Chill at least 2 hours or until set.
Bake pie crust 15 minutes in 350° oven. Cool. Mix ingredients except strawberries. Slice strawberries in 1/4's and place in pie crust. Cook other ingredients until thick. Pour over strawberries; place pie in refrigerator to cool, then put Cool Whip on top of pie. Ready to serve.
Combine and serve with sliced apples. Or combine one 8 ounce cream cheese, 1/2 cup brown sugar, 1 teaspoon vanilla and 1/2 teaspoon Watkins caramel flavoring.
Melt 4 tablespoons of butter in small saucepan; stir in brown sugar. Heat until bubbly. Stir in corn syrup and cream. Heat, stirring constantly, just to boiling. Add nuts. Pour into generously buttered 10-inch (12-cup) Bundt pan. Put aside.
Thaw spinach. Add cheese, soup, butter, onion and egg; mix well. Toss in stuffing (reserve 3/4 cup). Place in greased 1-quart casserole. Top with remaining stuffing. Dot with butter. Bake at 350° for 30 minutes.
Steam vegetables and onion together; drain. Put cheese in and mix well. Put in baking dish. Mix butter and crackers together; spread on top. Bake until it starts to turn brown around edges at 350°.
Fry beef and drain. Add remaining ingredients. Place in crock-pot and keep on low. Serve with chips.
Stir powdered sugar into potato, vanilla and salt mixture until dough resembles pie crust. Place between sheets of waxed paper and flatten until 1-inch thick. Spread with peanut butter. Cut into bite size candy. Store in covered container.
Sift together the flour, cream of tartar, soda and salt. Cream the shortening. Gradually beat in sugar and eggs. Stir in dry ingredients. Chill dough about 1 hour. Form balls the size of small walnuts. Roll in a mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake in hot oven (400°) until lightly browned, but still soft, about 8 to 10 minutes. These cookies will puff at first, then flatten out with crinkled tops. Makes 5 dozen.
Melt margarine. Add chicken chunks to the margarine and coat well. In separate bowl, combine all dry ingredients. Add chicken to dry ingredients and coat well. Bake on greased/sprayed cookie sheet for 10 minutes at 400°.
Add all ingredients together in a microwavable bowl and heat in two minute increments until cheese is melted. Stir well and serve with tortilla chips.
In a lightly greased 8-inch square pan, alternate layers of cheeses and chilies, starting and ending with cheese. Beat eggs, milk and flour until smooth. Pour egg mixture over cheese and bake at 375° for 30 minutes. Cut into small squares. Serve warm.
In saucepan bring butter, sugar, milk and vanilla to a boil for 2 minutes, stirring frequently. In large mixing bowl put oats and cocoa powder together. Pour butter, sugar, milk and vanilla over oats and stir until mixed well. Drop tablespoon size cookie dough onto wax paper, let cool. Enjoy!
Cook and chop chicken breasts. Reserve 1/2 cup of broth. Crush crackers and mix with butter. Put 1/2 cracker mixture in bottom of casserole dish. Mix all liquid ingredients with chicken and layer over crackers. Top with remaining crackers. Bake at 350° for 30 minutes.
In large pot, cover ribs with water and bring to boil. Cover and simmer for 45-60 minutes or until tender. Drain. Cook onion in hot oil until tender and stir in garlic. Stir in remaining ingredients except ribs and simmer uncovered for 15 minutes stirring once or twice. Grill ribs over low coals about 45 minutes or until done, turning every 15 minutes and brushing with sauce. Serves 6.
Soften yeast; combine next 5 ingredients. Cool. Stir in 2 cups flour, beat. Add eggs and yeast, flour to make soft. Rest for 10 minutes; knead. Let rise until double in bulk. Divide in 1/2 or make into rolls. Bake at 370° for 35 minutes. I let it rise twice before I put it into pans, kneading it again.
Mix cooked macaroni, chicken, onion, bell pepper and olives together. Combine Italian dressing, mayonnaise, salt and pepper in separate bowl. Pour over salad and mix well. Put in refrigerator to cool.
Beat egg until frothy. Add milk; beat well. Melt butter in skillet on low heat. Dip bread slices, one at a time, into egg mixture. Lift them into skillet with pancake turner. Brown on each side. Serve with confectioners sugar, maple syrup or cinnamon and sugar, if desired.
Brown ground beef; drain and place in 9 x 13-inch casserole dish. Chop onion and put over beef. Spread 1 can cream of chicken soup on top of beef and onions. Top with Tater Tots. Mix cream of celery soup with 1/2 can water; mix well and pour over Tater Tots.
Brown sausage and hamburger; drain. Add undrained tomatoes, tomato paste, water, basil, garlic and 1 1/2 teaspoons salt. Simmer, covered, 15 minutes; stir occasionally.
Place tortilla chips in large plastic bag; seal. Finely crush chips with mallet or rolling pin to measure 1 cup. Preheat oven to 325°. Combine crushed chips and butter; press onto bottom of 9-inch spring-form pan. Bake 15 minutes.
Set aside 2/3 of cake mix. In mixing bowl, combine remaining cake mix, butter and 1 egg. Mix until crumbly. Press mixture into a 13 x 9-inch greased pan. Bake at 350° for 15 to 20 minutes.
Prepare macaroni as directed on box. Strain. Mix in tuna, shrimp, crabmeat, onion, mayonnaise and seasonings. Mix mushroom soup with juice from tuna. Mix soup and place in greased casserole dish. Bake at 400° about 1/2 hour or until bread crumbs have browned.
Mix popped corn, gumdrops and nuts in large pan. Melt oil and oleo and marshmallows. Pour over the first 3 ingredients, mix well by hand. Pack tightly in greased tube pan. Let set for 2 hours. Take out of pan.
Cream shortening, sugar and vanilla thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and soda together. Add to creamed mixture, alternately with sour cream, blending after each addition. Spread half the batter in a 10-inch tube pan (greased and floured). Cream butter, brown sugar and cinnamon; add nuts. Mix well. Sprinkle 1/2 nut mixture evenly over the batter in pan. Cover with remaining batter. Sprinkle remaining nut mixture on top. Bake at 350° for 50 minutes.
Prepare 1 box strawberry jello and refrigerate to jell. After it has jelled, spread 1/2 of the strawberries over the jello. Over strawberries, spread the sour cream. Spread the remaining strawberries over the sour cream. Prepare the second box of jello and pour over the already prepared mixture. Sprinkle the pecans over the jello and refrigerate until firm.
Blend cake mix, pudding mix, water, eggs and oil in a large bowl. Beat at medium speed for 4 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch layer cake pans. Bake at 350° for 35 minutes.
Combine and heat to boiling, stirring all the while. Boil for 5 minutes. Pour in cans and cold pack 20 minutes. Can add fruit cocktail and Cool Whip after opening.
Mix together and add 1/2 cup lemon juice before pouring into graham cracker crust.
Brown bacon and onion but don't cook until crisp. Add other ingredients, mixing well. Bake at 375° for 45 minutes.
Chunk up the cream cheese. Drain the crab. Dump it all in the crock-pot on high. Stir frequently until the cheese melts. Cover; turn to low and cook 4 to 5 hours.
Arrange broccoli in greased baking dish. Place chicken on top. Combine next 4 ingredients. Pour over chicken. Sprinkle with cheese and bread crumbs and dot with butter. Bake at 350° for 30 minutes.