HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients; beat until smooth. Pour mixture onto a lightly greased, preheated grill in 2-inch rounds over a medium-low heat. Turn cakes when small bubbles form on surface. Serve hot, dusted with powdered sugar or maple syrup. Also good with strawberry or raspberry preserves. Serves 3 to 4.
Mix dough well, until smooth. Make balls with a teaspoon and drop them into frying oil, not too hot so as not to burn. Cook for 5 minutes.
Mix cake mix, egg and butter well and place in pan. Mix confectioners sugar, cream cheese and eggs; pour over cake mix.
Cook rice according to directions. Spread in buttered 2-quart shallow baking dish. Arrange asparagus spears over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and half of cheese. Add salt and pepper. Pour over rice, asparagus and chicken. Bake at 350° for 30 minutes. Remove from oven. Sprinkle remaining cheese over top. Serve.
Bring to boil all ingredients except Worcestershire sauce, which is added as the boiled ingredients are removed from heat. Mix! Excellent with chicken. Brush sauce onto individual pieces or 1/2 chicken and cook slowly over open charcoal already glowing hot. Turn frequently and re-apply sauce and after each turn. Cook until charcoal turns to ash.
Preheat oven to 400°. Cream butter and sugar in a large bowl with electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time; mix after each addition. Divide dough into 2 balls. Roll each ball out on a floured surface. Cut with cookie cutters. Bake on ungreased cookie sheet on top rack of oven for 6 to 7 minutes or until lightly browned. Sprinkle lightly with sugar while hot.
Arrange cling peach halves in a baking dish. Put a heaping spoonful of mincemeat with brandy on each one. Heat for about 15 to 20 minutes. This can be served hot or room temperature. Allow one peach half per person.
Heat oven to 350°. In large bowl with electric mixer on medium speed, beat margarine and sugars together until light and fluffy. Blend in eggs. Mix in flour, baking soda and salt. Reserve 1/2 cup of chopped candy. Stir remaining candy into batter. Spread mixture into ungreased 9 x 13-inch pan. Scatter remaining 1/2 candy on top of batter. Bake for 25 to 30 minutes until browned. Cool and cut into squares. Makes 2 dozen.
Slice carrots into coins. Cook carrots until firm. Drain. Mix remaining ingredients in small saucepan and bring to boil. Cook 2 minutes more and pour over drained carrots while still hot. Place in covered container and store in refrigerator. Serve cold.
Layer banana, grapes and oranges in serving bowl or 6 dessert dishes. Sprinkle coconut between layers. Sprinkle coconut on top layer. Drizzle with orange juice. Makes 6 servings.
Cream brown sugar and butter or margarine in double boiler. Stir in sugar, eggs, salt, syrup and cream, and cook for 5 minutes over hot, NOT boiling water. Remove from heat and stir in nuts and vanilla. Pour into piecrust shell and bake 50 minutes at 350°. Remove from oven and arrange about 7 walnut or pecan halves on top and bake 15 more minutes. Serves 6.
Place beans in a small pot. Cover with 2 cups boiling water and let stand for 1 hour. Drain and rinse beans and set aside. In a 5 - 6 quart pot heat olive oil. Cook the carrots, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham chunks, tomatoes with liquid, bay leaf, beans, and 6 cups water. Bring to a boil. Cover and reduce heat. Simmer until beans are tender about 1 1/2 -2 hours. Remove bay leaf. Remove 1 cup of bean mix and puree in a blender with a little of the liquid. Add back to the soup along with pasta. Bring to a boil. Cook uncovered until the pasta is tender, 12 - 15 minutes. Season to taste with salt.
Mix together refried beans and taco sauce. Spread on bottom of 9 x 13-inch pan. Dice onion on top. Mix together mayonnaise, sour cream and dressing mix. Spread on top of beans and onion. Chop lettuce and put on other layers. Shred cheese and spread on top.
Combine crumbs and margarine; press onto bottom and sides of a 9-inch spring-form pan. Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time; mix well after each. Reserve 1 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Layer 1/2 pumpkin and half cream cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Makes 10 to 12 servings.
Mix flour with water until smooth. Store in covered container. For more durable paste, add 1/2 cup flour to 1 cup boiling water. Stir over low heat until thick and shiny.
Preheat oven to 400°. Beat egg yolks, butter and sugar until pale yellow. Add cocoa and cinnamon. Moisten bread crumbs with cherry juice, add to dough with almonds. Beat egg whites with sugar until soft peaks appear. Mix carefully into dough, alternately with cherries. Bake in a buttered 10-inch spring-form pan. After first 10 minutes, turn oven down to 375° and bake 50 minutes more.
Dissolve jello in boiling water; add marshmallows and let melt. Stir in salt and pineapple. Chill until slightly thickened. Fold in cottage cheese, whipped cream and nuts. Turn into 8 x 8-inch pan.
Marinate 1 hour. Drain and reserve. Grill 5 minutes. Turn and marinate. Grill 5 more minutes.
Bring sugar and Karo syrup to a full boil. Remove from heat. Add peanut butter and cereal. Pat into a 9 x 13-inch buttered pan. Melt the chocolate and butterscotch chips. Pour over the cereal mixture.
Combine all ingredients in a large bowl. Cover. Chill several hours. Garnish with croutons, if desired.
Mix first 4 ingredients. Pour milk and broth over all in large glass dish. Mix margarine and bread crumbs; spread over top. Bake at 425° until brown.
Combine pineapple, grapes and kiwi fruit. Cover. Refrigerate. When ready to serve, spoon fruit mixture into individual dessert dishes. Top with ice cream; drizzle with syrup. Make 4 servings.
Combine cake mix, margarine and egg in mixing bowl. Beat until well blended. Spread evenly in 10 x 15-inch pan.
Blend all ingredients in small pan and bring to a boil. Place chicken in deep dish and pour sauce over chicken. Let marinate a couple of hours. Grill chicken on grill for about 1 hour using sauce to baste.
Mix together sour cream, hash browns, onion, soup and cheese. Place in large baking dish. Top with Pepperidge Farm stuffing and melted margarine on top. Bake at 350° for 1 hour.
Cream butter and sugar. Add flour, walnuts and vanilla. Shape into crescents. Bake at 350° for 12 to 15 minutes. Roll in powdered sugar.
Brown ground beef and chopped onion in a Dutch oven, stirring until beef crumbles. Drain, rinse with hot water and return to Dutch oven. Stir in corn and next 4 ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Serve over rice. Sprinkle with hot sauce, if desired. Yield: 1 1/2 quarts.
Parboil livers and gizzards in 3 cups water. Keep stock. Simmer ground meat in shortening for 20 minutes. Add livers, gizzards, chopped vegetables and seasonings. Cook 20 more minutes. Add 2 cups stock and simmer for 20 minutes. Add and mix in rice when ready to serve. Serves 12.
Combine flours, oats and soda; set aside. In a large mixer bowl, beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla and lemon peel. Beat well. Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts.
Mix 1 teaspoon sugar in warm water; let dissolve and add yeast. Put milk (lukewarm) in bowl. Add water and yeast mixture. Add 2 tablespoons sugar, shortening, salt and enough flour to make stiff batter. Let rise to double in bulk. Knead, cut into rolls and let rise until double in bulk. Cook.
Combine 1 1/2 cups flour and yeast. Heat milk, water, oil, sugar and salt until warm (120° to 130°), stirring to blend. Add to flour mixture along with eggs and cheese. Beat with an electric mixer or by hand until batter is smooth. Using a spoon, mix in the remaining flour (batter will be stiff). Divide batter and spoon into two well-greased coffee cans. Cover with plastic lids. Let rise in a warm place until batter is 1/4 to 1/2-inch below plastic lids, about 45 to 60 minutes. Remove lids and bake at 375° for 30 to 35 minutes. Cool for 15 minutes before removing. Grated cheese may be omitted.
Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream, mixing well. Pour into a greased 13 x 9 x 2-inch pan. Combine brown sugar, nuts and cinnamon, mixing well. Sprinkle evenly over batter. Cover and chill overnight. Uncover and bake at 350° for 35 to 40 minutes, or until tests done.
Mix together in one bowl. Pour into a greased and floured tube or Bundt pan. Bake at 350° for 40 to 45 minutes.
Cut shortening into flour and salt until mixture resembles coarse meal. Add just enough ice water to moisten flour mixture. Divide dough in half. Roll each half out. Place crust into bottom of 9-inch pie pan.
Mix pudding with crushed pineapple and juice until pudding is dissolved. Add Cool Whip. Fold in miniature marshmallows. Refrigerate.
Start broth to boil and add onions. Cook on medium heat until onions are tender. Beat eggs well and drizzle by spoon into broth, stirring often, until all egg is used. Mix a small amount of water and flour or cornstarch in a bowl in order to thicken soup. Add to soup and stir well. Thicken more if desired. Salt and pepper as you cook to desired taste. Serve and eat with chow mein noodles.
In mixing bowl combine meat and sugars and stir until mixture is well blended. Add eggs and beat well. On a piece of waxed paper, sift flour, ginger, baking powder and spices. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins in cloth. Fold raisins and walnuts into cake batter. Turn batter into well greased and floured Bundt pan. Bake 1 1/4 to 1 1/2 hours at 350° until done. Cool 15 minutes in pan before turning out.
Mix first seven ingredients. Use 9 x 12-inch pan. Put layer of Doritos on bottom; add layer of chicken soup mixture, then cheese. Continue to layer but the last layer is Doritos and grated cheese. Bake at 350° for 20 to 30 minutes. Serves 20.
Use 4 tea bags for a 2 liter jar, 6 tea bags for a 3 liter jar or 8 tea bags for a 1 gallon jar.
Scald milk. Stir in sugar; add flour and eggs slowly, stirring until thickened. Cool. Add cream, evaporated milk and vanilla. Cool and freeze. Yield: 12 servings.
Mix flour, margarine and powdered sugar thoroughly. Press evenly in bottom of an 8 or 9-inch ungreased pan. Bake in a preheated 350° oven for 20 minutes.
Fry bacon crisp. Take out of pan and set aside. In skillet, melt margarine. Saute zucchini and onion until tender. Drain well. Put zucchini and onion back in the skillet. Put water and cheese. Top with crushed bacon. Turn down heat. Cover and cook until cheese melts.
Mix ground orange rind and cranberries with sugar and let stand. Soften 2 packages Knox gelatine in 1 1/2 cups cold water with 1 1/2 cups hot orange juice (including previously used orange). Add pinch of salt and the 1 cup of finely cut celery and nuts. Refrigerate until used.
MIX IN ORDER. Put in large covered bowl. Refrigerate. Batter keeps up to 5 weeks. Do not restir. Bake at 375° for approximately 20 minutes. Makes several dozen.
Cook shells in salted boiling water for 10 minutes. Drain and rinse. Preheat oven to 350°. Dice half Mozzarella cheese; slice the rest. In large skillet, brown ground round and sausage and drain off grease. Add bread crumbs, milk, parsley, egg and diced Mozzarella cheese to the meat and mix well. Season to taste with salt and pepper. Fill cooked shells with meat mixture. Place half tomato sauce in a shallow 3-quart baking dish. Place stuffed shells in dish; top with remaining sauce and sliced Mozzarella. Cover and bake for 30 minutes. Serve with Parmesan cheese.
Heat oven to 300°. Using blender, blend eggs and vanilla. Gradually stir in the milk. Pour into 6-ounce custard cups.* Place cups in baking pan, 13 x 9 x 2-inches. Pour very hot water into pan to within 1/2-inch of the top of cups. Bake for 2 hours, until knife inserted halfway between center and edges comes out clean. Remove from water. Turn them upside down. Serve warm or cold.
Saute onion and green pepper with garlic salt in margarine in skillet. Combine soup, broth and tomatoes in bowl; mix well. Layer half the Tostados, soup mixture, chicken and cheese in a 9 x 13-inch baking dish. Repeat layers with remaining ingredients. Bake at 350° for 1/2 hour. Yield: 6 to 8 servings.
Heat oven to 375°. With a wooden spoon, cream eggs and sugar. Stir in oil; mix in extract. Set aside. Mix dry ingredients; stir into creamed mixture. Stir in almonds and cranberries.
Dissolve yeast in warm water. Add milk, margarine, molasses, salt, honey, brown sugar and eggs slightly beaten. Blend well. Add wheat germ, soybean flour and dry onion mix. Add 2 cups flour and beat. Then add remaining flour to make a soft dough. Turn out on lightly floured board and knead until elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place (80 to 85°) until double in bulk, about 1 hour. Punch down, divide in 3 parts, shape in loaves. Place in pans. Cover and let raise until double in bulk, about 1 hour. Bake at 400° for 25 to 30 minutes until done. Cool on wire racks.
Combine all ingredients and let simmer on low heat for about 15 minutes. Green pepper and onion don't have to be cooked thoroughly. You can alter amounts of ketchup, mustard and brown sugar to suit your taste buds. Great for serving at parties, etc.
Combine egg, salt and milk. Add enough flour to make a stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Roll up and slice 1/8-inch thick. Spread out to dry 2 hours. Drop into boiling broth and cook 10 minutes. I cut mine 1-inch thick and cook 20 to 30 minutes longer.
Saute thinly sliced pork in 3 tablespoons olive oil. Remove. Saute onions and pepper. Add spices. Mix tomatoes in with the spices, onions and pepper. Put pork in this sauce and simmer about 20 or so minutes. Pour over fresh angel hair pasta. Delicious!!!!
Mix 1 stick melted butter, cake mix and 1 egg. Spread into greased 9 X 13 pan. Mix remaining ingredients pour over top. Bake at 350° for 40 min. Cover with foil, bake 10 more minutes. Let cool.
Boil potatoes in salted water until done. Saute onion in butter until soft and yellow. Drain potatoes and mash, using 3/4 cup milk. Mix in sauteed onion and butter, bread, egg, flour, etc. Season to taste. Thin with remaining milk. Beat or mix thoroughly. Pour into buttered baking dish. Bake at 350° for 1 hour. Butter top for a brown crisp crust. Serves 8 to 10.
Combine first 3 ingredients, mixing well. Press into 9-inch spring form pan. Bake at 350 degrees for 10 minutes.
Cream butter; add sugar and eggs and vanilla. Beat well. Add flour, salt and soda. Add oats and nuts. Mix well. Dip with ice cream dipper (small one) or drop from spoon or may be rolled in waxed paper and put in refrigerator for 1 or 2 hours or overnight, then sliced. Bake on ungreased cookie sheet in a 350° oven for 8 to 10 minutes.
Preheat oven to 350°. Mix all ingredients together. Pour into 2 greased loaf pans. Bake for 1 hour. Cool completely before removing from pans.
Beat eggs, cream and spices with mixer until thoroughly mixed. Crumble bacon and add to mix with cheese and vegetable or mushrooms. Stir well. Bake in preheated oven at 450° for 15 minutes. Reduce heat to 300° and bake at least 3 more minutes until firm and set.
Mix all ingredients except tuna. When ingredients are blended together, fold in tuna. Serve with nachos or chips. Also can be used as sandwich filling.
Heat spaghetti sauce and water in saucepan to boiling; reduce heat and keep warm. Mix together Ricotta, Mozzarella, Parmesan, parsley, salt and pepper. Spoon mixture into uncooked manicotti.
Place 1/3 cooked rigatoni in crock-pot. Add 1/3 meat, 1/3 pizza sauce, 1/3 optional ingredients and 1/3 cheese. Layer remaining ingredients in same order. Do not stir.
Center Filling (goes between cake): Mix 5 tablespoons plain flour and 1 cup milk. Cook until it gets real thick and then let it cool.
Wrap beef in foil and pour mixture over beef. Seal and bake at 350° for about 3 hours.
Fry hamburger, onion, carrots, soy sauce and spice. Drain grease. Put 1 to 2 tablespoons of mixture on each egg roll wrapper, fold sides and then roll. Brush on beaten egg or water to seal. Fry in oil until golden brown. Serve alone, with sweet and sour sauce, or with hot mustard. Can be made ahead and frozen.
Preheat oven to 350°. Beat the egg whites until stiff. Gradually add sugar, beating well. Add a pinch of salt. Fold in chocolate chips, nuts and vanilla. Drop by teaspoonfuls onto ungreased foil lined cookie sheet and place in preheated oven. Turn oven off, close door and leave cookies inside for about 8 hours. Yield: 3 dozen.
In mixing bowl, beat ice cream until soft and beat in peanut butter alternately with milk. Makes about 3 cups. Place 1 tablespoon chopped peanuts in bottom of a 5 ounce paper cup. Spread 1 tablespoon fudge over nuts and spoon in 1/4 cup peanut butter ice cream. Repeat, ending with ice cream. Insert wooden stick in center and freeze. To serve, remove paper cup. Makes about 6 (5 ounce) cups.
Drain and reserve juice from fruit cocktail. Combine juice, water and jello. Heat until dissolved. Fold in topping, fruit cocktail, cottage cheese and nuts. Chill and serve. Serves 8.
Sift dry ingredients together. Stir in cereal, milk and raisins together. Let stand for 2 minutes, then add eggs and oil. Add flour mixture and stir only until all is combined. Spray Pam in muffin tray and fill them with batter. Bake at 400° for 20 to 25 minutes. Keep remainder of batter covered in refrigerator for up to 6 weeks. Make more when needed.
Dissolve gelatin in hot apple juice; add 1 1/2 cups of applesauce, bananas and celery. Pour half of the mixture into a 1-quart dish or mold. Chill 30 minutes. Leave other half of gelatin mixture at room temperature. Combine remaining 1/2 cup applesauce and sour cream; spread over chilled gelatin. Pour remaining gelatin over sour cream mixture. Chill until firm. Yields 6 to 8 servings.
Mix 1/2 cake mix as directed on box, but add 2 ripe bananas, mashed. Pour into a 9 x 13-inch pan, greased. Bake until toothpick comes out clean. Mix a large box of Jell-O as directed. Chill until it just begins to set. Slice bananas on cool cake. Pour Jell-O over bananas and cake. Put in refrigerator until Jell-O is set. Serve or decorate with whipped cream!
Sprinkle sugar, nutmeg and cinnamon on sliced peaches. Toss to mix. Place in shallow casserole dish. Mix sugar, flour and egg to crumb like texture. Pour over peaches. Melt margarine or butter over the crumb topping. Bake at 350° for 30 minutes until top slightly turns brown and crusty.
Mix all ingredients. Shape into long roll. Wrap in foil and seal. Set in refrigerator for 24 hours. Bake 1 1/2 hours at 325°.
Follow directions on cake mix. While the cake is still warm, punch holes over cake. Pour Eagle Brand milk all over cake, then add ice cream topping on top. Let cake cool, then spread container of Cool Whip on top and put 6 crumbled Heath candy bars on top. Keep refrigerated.
Mix cornstarch with 1/4 cup water and save. Mix all remaining ingredients together and cook over low heat for 15 minutes, then heat to a low boil and add cornstarch to thicken. Take off heat and serve with chicken, pork or vegetables.
Sift flour. In another bowl, combine milk, egg and oil. Add sugar to flour, then add liquid ingredients to sugar and flour. Mix lightly. Fill greased muffin cups 2/3 full of batter. Bake in 400° oven 20 to 25 minutes or until brown.
Preheat oven to 350°. Beat egg whites almost stiff. Slowly add sugar, continue beating until very stiff. Slowly fold in nuts and chips. Drop onto foil-lined cookie sheet and place in oven. Turn off heat immediately and "forget" about the cookies for hours or overnight. (These are good to make at night, then go to bed and "forget them"!)
Mix pizza sauce and drained hamburger meat. Alternate layers of ingredients with pepperoni and cheese, ending with cheese on top. Cook 2 hours on low heat in crock-pot.
Combine softened cream cheese with mayonnaise. Add remaining ingredients. Store in refrigerator until ready to use on sandwiches or crackers.
Boil butter, milk, sugar and cocoa for 3 minutes, then add vanilla and oatmeal. Then pour into 8 x 8-inch or 9 x 9-inch square pan. Let harden, then cut and enjoy.
Add peanut butter, graham crackers, vanilla and confectioners sugar to butter or margarine. Form into balls and refrigerate until cold. Then dip into candy melts and put on wax paper. Candy melts can be purchased at Blake's Hardware. Dipping spoon can also be purchased at Blake's Hardware. One bag of candy melts is not enough to dip all peanut butter balls.
Bake potatoes at 450° for one hour. Let cool. Slice potatoes in half, scoop out potato with spoon and leave skin empty. Mix the potato with all the other ingredients, mash until no lumps, then pour back into skins. Top potatoes with 1/4 cup shredded Cheddar cheese and paprika. Bake until cheese melts.
Place spareribs on rack in baking pan in 400° oven for 15 minutes; turn and brown other side 10 to 15 minutes. Drain fat and put ribs in slow cooker. Combine remaining ingredients and pour over ribs. Cover. Cook 6 to 8 hours.
Put hamburger, canned tomatoes, tomato sauce, chili powder, ketchup, salt and pepper to taste and water in pan. Start on high; heat for 5 to 10 minutes, then turn heat down on low and cook for 2 hours, until done. Stir once in a while, not to stick.
Mix ingredients together; roll 1/2 of dough out for crust. Roll 1/2 of dough for decorative top.
Heat soups and margarine together; add rice. When warm, pour into 9 x 13-inch baking pan or casserole. Put chicken pieces on top. Bake at 275° for 2 1/4 hours.
Melt butter in a pan. In another bowl, put flour, sugar and nutmeg. Mix dry ingredients. Cut each biscuit into halves. Dip in butter, then in flour mixture. Place and layer in baking pan. Sprinkle rest of leftover flour mixture over biscuits and pour leftover butter on top. Boil enough water to pour over all to about 3/4 inch of top of pan. Bake at 325° until brown and done.
Grease large pound cake pan. Mix all ingredients. Bake at 350° for 1 hour and 15 minutes or until done.
Combine pineapple, rice, celery and raisins. Toss lightly. Stir together remaining ingredients and pour over rice mixture and toss. Cover and chill. Serve in a bowl lined with crisp salad greens, if desired. Makes 6 servings.
Mix by hand sugar, cocoa, milk, vanilla and salt. Put butter in the middle of mixture. Place in microwave on High for 2 minutes and 15 seconds. Take out and stir in nuts. Pour into 9 x 13 x 2-inch pan. Place it into the refrigerator.
Mix all ingredients together and store in air tight container.	To serve, use 1/4 cup of mix to 6 ounces boiling water.
Bake cake as directed. Cool. Split into 4 layers. Mix milk, marshmallows and sugar together. Cook until marshmallows melt. Add vanilla and coconut. Bring to a boil for one minute. Cool and spread between layers. Ice cake as usual.
Melt chips. Add chow mein noodles and peanuts. Drop by rounded spoonfuls on baking sheet and chill.
Prepare stuffing according to directions on box. Press this into bottom of baking dish. Combine the soup, chicken, vegetables, salt and pepper, then pour this over the stuffing crust. Place the biscuits on a floured surface and roll out enough to	cover the top of the baking dish. Bake at 400° until biscuits brown.
Combine the pineapple (with liquid) and vanilla pudding mix in a deep bowl. Mix well. Add remaining ingredients, reserving 1/4 cup of coconut, 1/4 cup of walnuts and all cherries. Mix and sprinkle top with remaining coconut and walnuts. Garnish with cherries. Chill and serve.