HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together; folding in apples last. Bake at 350° about 1 hour. This makes a good Bundt cake. I use cream cheese frosting.
Mix together the flour, salt, pepper, oregano, eggs and milk; pour into a greased and floured 9 x 13-inch pan. Spread with hamburg and pizza sauce. Bake 20 minutes. Sprinkle with Mozzarella cheese and return to oven for 10 minutes; 400° for 20 minutes, 10 minutes longer at 350° with cheese.
Finely chop the shrimp and water chestnuts together. Beat the eggs, then beat in the shrimp mixture, salt, sugar, sherry, scallions and cornstarch. This can be done in a food processor. Remove the crusts from the bread and cut each slice into 4 triangles. Spread each triangle with the shrimp mixture. In a large skillet, heat oil 1-inch deep to 375°. Put in the triangles shrimp side down and cook until they are lightly browned. (These cook fast so don't overload frying pan.) Turn and cook until the toast is golden. Drain on paper towels. Keep Shrimp Toast warm in a 200° oven until ready to serve.
Combine shortening and boiling water; stir until shortening is melted. Combine eggs, sugar and salt and beat in cold water. Dissolve yeast in 1/4 cup lukewarm water. Combine 3 mixtures and add flour. If dough is too soft to hold shape, add 1/4 cup more flour. Cover and let stand in warm place 2 hours or until double in bulk. Shape into rolls and allow to rise until double again. Bake at 400° for 15 minutes.
Chill fruit and drain before mixing together. Mix all ingredients in a large bowl. Add dry Jell-O last; stir and let stand in refrigerator for about 2 hours before serving.
Take the one egg (beaten) and 1 pound can of fruit cocktail (drained) and add to the first four ingredients; mix.
Pour cans of soup in a slow cooker. Add several cans of water and stir. Set temperature at 350° to heat. Cut, flour and brown meat in a frypan. Salt and pepper to taste. Add browned meat to the hot soup. Make sure meat is covered with soup. Turn temperature to simmer, cover and cook 12 to 24 hours or until meat is tender. Stir and add water as needed.
Melt the ingredients, cool and add vanilla to suit taste. Mix in powdered sugar until right consistency to spread. This icing will not be sticky and does not have a powdered sugar taste.
Cream butter, sugar, eggs and vanilla. Stir in flour, salt, soda and oats. Mix well; add raisins. Drop by teaspoons on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 36 cookies.
Preheat oven to 400°. Lightly grease pan. Combine flour, salt, pepper, paprika and garlic. Roll scallops in seasoned flour mixture. Shake off excess. Dip into egg, then coat with bread crumbs; cover well. Wrap in bacon strips and secure with toothpick. Put on baking dish. Bake until bacon is crisp and scallops are done good, 20 to 25 minutes. Serve hot with cocktail sauce.
Cut beef in thin slices. Heat oil in large frypan. Add beef and stir over high heat until meat is brown. Add salt, pepper, garlic, beef broth, green pepper, celery and onion. Cook over low heat until vegetables are done, then add cornstarch, water and soy sauce that has been blended to thicken meat mixture. Serves 4.
Chop the basil, garlic and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days. Makes about 1 cup. Serve over pasta or use with cooking chicken or pork.
Combine first 5 ingredients and mix well. Form into meatballs. Brown the meatballs in a skillet; set aside. Cut Italian sausage into 1 1/2-inch pieces; brown in the skillet until cooked through. Set aside with meatballs to drain. Place all the remaining ingredients, except pasta, into the crock-pot. When placing the remaining raw ground beef in crock-pot, break it into small pieces with your hands. Mix well. Add meatballs and sausage. Mix well again. Set crock-pot on low setting for 7 to 8 hours or medium setting for 4 1/2 hours. When done, skim grease off top, as desired. Stir in cooked mostaccioli and mix well. Top with freshly grated Parmesan Reggiano cheese to taste.
Prepare macaroni and cheese mix according to package directions. Add remaining ingredients and mix well. Pour into lightly greased two quarter casserole. Bake at 350° for about 20 minutes. This is so easy even the kids can fix it! Makes 6 servings.
Mix all ingredients in large bowl. Roll into small balls. Dip into sugar. Press down on greased baking sheet, using base of a drinking glass to flatten. Bake at 375° for about 15 minutes. Makes about 3 dozen cookies.
Blend flour; mix with batter until real soft. After blended, add 1 tablespoon water and 1 tablespoon Lea & Perrins. Mix all ingredients. Roll out and cut in strips. Bake at 325° until brown. Put on top rack of oven.
Beat eggs. Add sugars and vanilla. Add milk and cream alternately with flour (save 2 cups flour). Add softened lard (I beat lard with eggbeater until smooth). Add rest of flour and soda, baking powder and salt.
Brown ground beef. Mix enchilada sauce, cream of chicken soup, cream of mushroom soup and water together. Bring to a boil and mix with ground beef. Place a layer of chips in pan. Slice cheese on chips and pour sauce on top and continue to layer. Bake in 350° oven about 30 minutes, until brown on top.
Preheat oven to 400°.	Spray baking pan with vegetable Pam spray. Wash and cut potatoes lengthwise. Place halves cut side down on pan.	Bake 30 minutes. Sprinkle with paprika, if desired.
Cook potatoes, onion, carrots and celery with water. Add chicken bouillon cubes. Cook slowly until potatoes are tender, but not mushy. Add margarine, salt and pepper. Heat Pet milk before adding to other ingredients. Cool 5 to 10 minutes more.
Mix all together, except flour. Add enough flour to make a stiff dough. Let set overnight, if possible.
Mix all ingredients and cook for 3 minutes over medium heat, or until mixture thickens. Cool and store in refrigerator. Serve with cottage cheese, chop in salads or eat plain.
Combine apples and sugar in bowl. Let stand for 10 minutes. Blend oil and egg into apple mixture. Combine dry ingredients and add to apples, mixing well. Pour into oiled 8-inch square pan. Bake at 350° for 35 to 40 minutes. Test with toothpick to see if it is done. Let cool 10 minutes before taking out of pan.
Beat together sugar, butter, vanilla and milk until smooth. Add more milk, if needed. Then add food coloring.
Brown together meat and onion. Line greased 13 x 9-inch pan with 1/2 of tortillas. Pour in meat and onion mixture. Add beans, enchilada sauce and soup. Top with 1/2 grated cheese and another layer of tortillas. Pour tomatoes and peppers over all. Sprinkle remaining cheese over top. Bake at 350° for approximately 1 hour.
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yields 8 servings.
Combine all ingredients except fruit pectin in Dutch oven. Bring to boil, boil 6 minutes; stirring frequently. Stir in fruit pectin. Continue boiling for 3 additional minutes, stirring frequently.
Fry beef with onion. Add to remaining ingredients except last 3. Simmer 30 minutes on low. Serve with tortilla chips, sour cream and shredded cheese.
Pour boiling water of apples. Mix sugar, flour and coconut together; put this over apples. Cut butter over apple mixture and cook about 45 minutes at 350°.
Combine all ingredients and shape into walnut size meatballs. Chill 1 hour. Fry 3 minutes or until done.
Mix all ingredients except chocolate chips and paraffin. Roll into 1-inch balls. Chill. Melt together chocolate chips and paraffin. Dip balls into chocolate mixture with toothpick. Place on waxed paper until chocolate is firm.
In a large mixing bowl, cream butter and 2 c. sugar until fluffy. Stir in vanilla. Add eggs, one at a time, beating well after each additional. Combine flour baking powder, baking soda, and salt. Add to the creamed mixture alternating with sour cream, beating just enough after each addition to keep batter smooth. Spoon one third of batter into greased 10 inch tube pan. Combine cinnamon, nuts and remaining sugar, sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350° for 70 minutes until done. Cool for 10 minutes. Remove from pan to a wire rack to cool. 16-20 servings
Spread bean dip in 9 inch pie plate. Mix mayonnaise, sour cream, taco seasoning. Spread over bean dip. Sprinkle with grated cheese to taste. Garnish with tomatoes, green onions and olives. Chill and serve with chips.
Dissolve yeast in water and add salt and sugar. Add rest of ingredients. Knead for a few minutes on a floured surface. Grease the Dutch oven and put in dough. Place in a warm spot and let rise. When it rises to the top, put in a 350° oven and bake until done. It will be golden brown and have a hollow sound. Let cool and serve.
Mix together the peanut butter, sugar, egg and vanilla. Drop by teapoon on ungreased cookie sheet. Bake at 325° for 13 minutes. Cool before removing from cookie sheet.
Wash and dry mushrooms. Saute 5 minutes in butter. Remove from heat and add green pepper, onion, celery and mayonnaise. In a greased 9 x 13-inch baking dish, put in 1/2 of the bread and add vegetable mixture, then remaining bread. Mix eggs, milk, salt and pepper and pour over casserole. Refrigerate overnight. Before baking, mix soup, can of mushrooms and cheese and add to casserole. Bake 1 hour at 300°. Use upper shelf of oven and put a cookie sheet under casserole.
Mix jello with 2 cups of boiling water until dissolved. Add frozen strawberries with juice and pineapple with juice. Pour half the jello mixture in bottom of an 8 x 8-inch pan. Slice bananas on top of jello. Spread sour cream over bananas and jello. Pour remaining jello over top. Refrigerate until set.
Mix crushed graham cracker crumbs, sugar and 3/4 cup melted oleo. (Half the graham cracker crumbs may be substituted with Oreo crumbs.) Press in a 9 x 13-inch pan. Bake at 350° for 5 to 10 minutes. Cool.
Mash small banana in mixing bowl. Add cake mix and 1/4 cup water. Mix 3 minutes. Add balance of water and mix 1 minute. Pour batter into lightly greased 10-inch square baking pan (one 8-inch square and one 8 x 4-inch pan can be used instead). Sprinkle batter with 1/2 cup chopped dates and 1/4 cup chopped pecans. Bake at 375° for 30 minutes or until done. Cut bars in pan. Makes 2 dozen bars, 2 1/2 x 1 1/2-inch, 58 calories per bar.
Cook beans in salted water or in water with bacon drippings, ham bone or salt pork. Add onion, garlic, celery, pepper and bay leaf and continue cooking until done, about 3 hours. Place dry rice on plate and top with beans which should be fairly soupy. Serves 4.
Mix first 5 ingredients, then add the rest of ingredients and beat vigorously. Bake in ungreased 9 x 13-inch pan at 350°. Let cool completely and spread icing over it.
Make 1 crust; sprinkle with flour and sugar mixture. Place apples in crust; if tart, add more sugar. Sprinkle sugar over apples. Pour on cream; sprinkle on cinnamon and nutmeg. Bake at 425° until apples are done in the middle.
Cook and stir hamburger, onion and garlic until brown. Stir in remaining ingredients. Reduce heat and simmer, stirring occasionally. Serve over hot spaghetti.
Scald milk. Beat eggs and combine with cornstarch, sugar and salt. In a double boiler, pour milk over cornstarch mixture; cook approximately 6 minutes or until thick. Arrange alternate layers of wafers and bananas in bowl and pour custard over these. Eat warm or cool.
Cream sugar and shortening. Add eggs and molasses. Sift flour with spices; add to sugar mixture. Mix in raisins. Drop by teaspoonful (about the size of a walnut). Bake for 10 minutes at 375°. Do not overbake.
Put ribs in large shallow pan. Add onions, season with salt and pepper. Bake uncovered at 350° for 1 hour. Drain off excess drippings. Saute garlic and onion in butter. Add remaining ingredients. Stir until smooth. Coat ribs with sauce and bake, uncovered, for 1 1/4 to 1 1/2 hours longer, turning and basting every 20 minutes until tender.
Select new red potatoes about the size of golf balls if possible. Scrub well and boil in salted water until done. Melt a stick of	oleo in Pyrex dish and set aside. Remove peelings from potatoes and roll in melted oleo until coated. Place in Pyrex dish, sprinkle generously with paprika. Bake, uncovered, in 350° oven about 30 minutes until golden brown.
In double boiler, add vanilla, Eagle Brand milk, butterscotch chips and chocolate chips; cook until all melted. Add 1/2 cup walnuts, chopped. In pan sprayed with Pam, spread 1/2 cup walnuts in pan. Add fudge mixture and add 1/2 cup walnuts to top, pressing into fudge. Set in the refrigerator. After it sets, cut in squares.
Melt oleo and blend in flour. Add stock, then milk. Stir until thickened (heating on low-medium heat). Add chicken, seasonings and vegetables. Put into a casserole. Cover with biscuit dough or pastry rolled thin. Brush top with butter. Bake in oven at 450° for 25 to 30 minutes or until brown.
Heat marshmallows and oleo on low heat until melted. Mix in vanilla, almond and food coloring. Cook for 3 minutes. Add corn flakes and gently stir until evenly coated. Drop by teaspoonful on wax paper. Add red cinnamon candies to center to give appearance of holly with berries. Yields 2 dozen.
Mix well. Bake at 350° in greased 9 x 13-inch pan for 20 to 25 minutes. Do not overbake.
In large Dutch oven, slowly brown the chops in heated oil. Drain off excess oil. Sprinkle chops with salt, chili powder and black pepper. Add rice, onion and chopped green peppers. Pour in tomatoes and juice. Cover and bring to a boil over high heat. Reduce heat and simmer 35 to 40 minutes. Stir occasionally. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Arrange on serving platter. Sprinkle with cheese. Top with pepper rings.
Mix oleo and sugar. Add eggs and vanilla; cream. Stir in flour, salt and soda after mixing the 3 dry ingredients. Bake at 350° for 6 minutes. Serves 2.
Cook squash with onion. Mix all ingredients. Cook at 350° for about 30 minutes.
Mix all ingredients, except crackers. Pour into a 1 1/2- quart casserole that has been sprayed with Pam. Top with cracker crumbs. Bake for 25 minutes in a 350° oven. Serve bubbling hot.
Pound chicken breasts with wooden mallet between 2 pieces of waxed paper until about 1/4-inch thick. Place ham and cheese on each. Tuck in sides and roll up as for jelly roll. Skewer with toothpicks.
Boil water and sugar together a few minutes. Put powdered sugar in large bowl and make a deep well. Add egg whites and start beating, then add sugar mixture gradually while beating. Then start adding Crisco and flavoring, carefully. Beat like whipping cream. Can also color with food coloring to make designs, flowers, etc. Keeps up to three weeks in refrigerator. If too thick, add water a tablespoon at a time until it's like whipping cream. If too thin, just add powdered sugar.
Sift dry ingredients in large mixing bowl; add oil, eggs, pineapple, pecans and carrots. Mix well but do not beat vigorously. Bake at 350° in 3 greased and floured 9-inch pans.
Mix all ingredients until well combined. Use as a spread also on whole wheat bread, crackers or pumpkin bread.
Mix all together well. Turn out on paper with a lot of flour and knead until smooth. Put in greased bowl and put bowl in plastic bag and refrigerate. When ready to use pinch off amount you need and place on floured paper and knead a few times. Cut into biscuits. Turn biscuits in greased pan and bake in 400° oven for 15 to 18 minutes or until done.
Cream margarine, sugar and eggs together. Sift dry ingredients together and add alternately with applesauce to creamed mixture. Pour into a greased 9 x 13-inch pan. Sprinkle with 2 tablespoons sugar, nuts and chocolate chips. Bake at 350° for 35 to 40 minutes.
Sift dry ingredients. Cream margarine, sugar, eggs, milk and vanilla. Add dry ingredients. Add dates, nuts and cherries. Drop by teaspoon into crushed corn flakes. Shape into balls. Put on greased cookie sheet and top with 1/2 of a cherry. Bake at 375° for 8 to 12 minutes.
Fry ground meat and onion until done. Mix sauces, soups and chilies; add to meat. Layer in the bottom of a casserole dish, the meat first, then the cheese, then raw tortillas. Repeat 2 or 3 times, ending with cheese on top. Bake at 350° for 15 to 20 minutes, until mixture bubbles and cheese is melted.
Mix well. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Cream together the cheese, butter, salt and pepper. Add flour. Make into roll. Wrap in waxed paper and put in refrigerator. Will keep a month. When needed, slice into thin wafers and bake on a greased cookie sheet for approximately 15 minutes at 350°.
Let cream cheese soften, then cream. Add marshmallow cream. Blend well, then add Cool Whip. Serve with chunks of pineapple, bananas, melons, strawberries, etc.
Combine cornmeal, sugar and cheese. Add onion, oil, eggs, milk and corn. Mix well. Fold in peppers. Bake in a 9 x 13-inch pan, well greased, at 350° for approximately 45 minutes.
Mix together flour with 1 cup of milk. Add to macaroni and cheese. Salt and pepper to taste. Mix well. Add remaining 2 cups of milk and sprinkle with extra cheese on top. Bake at 350 degrees until bubbly.
Cream together first 5 ingredients. Combine flour and baking powder and add to creamed mixture. Drop dough by teaspoonfuls onto ungreased cookie sheet. Press center slightly, forming indentation. Fill with jelly and bake at 350° for 15 minutes.
Combine all ingredients; mix well. Pour into a greased 9 x 13-inch baking pan and bake at 350° for 35 to 40 minutes. Cool.
mix eggs, sugar, bourbon, vanilla, butter and baking powder - blend well. Mix chopped candied fruit and nuts together and pour plain flour over fruit and nuts and dredge until each piece is coated with flour. Then pour mixed liquid over floured fruit and nuts and mix well. Pour mixture into greased pan and bake for 3 hours in 250 degrees oven. Place pie pan filled with water on lower rack in oven to keep cake moist while baking. Cool before removing from pan.
Wash, peel and slice cucumbers and onion. Blend other ingredients and pour over cucumbers and onions. Refrigerate before serving.
In a large pot, bring water to a boil over high heat. Add noodles and cook until tender, but firm, about 3 minutes. Drain noodles and divide evenly between 4 large deep soup bowls. Garnish soup with slices of fish cake, pork and scallions, dividing these ingredients evenly between the bowls. Serve with soy sauce.
Mix together the oil, sugar, eggs, flour, soda and cinnamon. Add to apples and nuts. Bake at 350° for 40 minutes. Glaze with powdered sugar mixed with lemon juice.
Boil corn in 3 quarts of water in large pot for 20 to 30 minutes. Add crab boil, salt, shrimp and sausage. Cook for approximately 5 to 10 minutes (gently), until shrimp are done. Can let it sit in pot for a few minutes until ready to serve, then drain it all and serve.
In saucepan melt butter or margarine. Add milk and 2 tablespoons of the dry taco seasoning mix. Remove from heat and stir in potato flakes. Press mixture over the bottom and up the sides of an ungreased 10-inch pie plate.
Melt margarine in aluminum Dutch oven (don't use iron pot as black iron pot will cause crawfish to darken). Season crawfish tails generously with seasoning. Add paprika to margarine. Saute crawfish tails about 5 minutes. Remove crawfish and set aside.
Peel and cut potatoes in large chunks; cover with water and cook 15 to 20 minutes. Cut carrots, ham and celery into chunks; add to potatoes. Also add onion and pepper to taste. Boil until water is almost gone; fill pan with milk. Cook about 20 to 30 more minutes. This will thicken itself.
In a large bowl, mix the chopped lettuce, tomatoes, onion and olives. Brown the ground chuck and drain. Add chili powder, garlic salt and pepper or the package of taco seasoning. Allow to cool.
Beat with wire whip or in blender. One quarter cup of water may be added if you like a thinner dressing. Store in refrigerator. Keeps for approximately 2 weeks. Always shake well before serving.
Soak apricots in water to cover for 1/2 hour. Squeeze juice from orange and add enough boiling water to make 1 cup. Save skins. Put drained apricots, cut up orange skins and raisins through a food chopper. Cream butter and sugar. Add vanilla and beat in egg. Add fruit and nuts. Stir in sifted dry ingredients alternately with orange juice mixture. Pour into greased loaf pan and bake in 350° oven for 50 to 60 minutes.
Salt and pepper breasts. In skillet, melt margarine and brown breasts on all sides. Place browned breasts in greased casserole dish. Add sour cream, sherry and cream of mushroom soup to the margarine in the skillet; mix well. Pour the sauce over the breasts and cover the casserole. Bake at 350° for about 1 hour or until tender. Serves 6.
Beat eggs, then add sugar gradually. Add margarine, seasonings and flour a little at a time. "You can bake right away or refrigerate overnight. If you put in refrigerator, seasonings will go through batter. The batter will be thin like cake batter." Drop on iron and bake 30 to 40 seconds, about 1/2 teaspoon. Dough can be stored in refrigerator up to 2 weeks, covered.
Mix first 4 ingredients. Add rice, one spoon at a time. Mix thoroughly after each spoonful until casserole is of desired consistency. Cover with Italian bread crumbs (optional) and bake at 300° until done, about 1 hour.
Mix cornmeal and hot water to form a thick batter. Fry in greased skillet or bake in hot oven.
Have both cheeses at room temperature. Grate sharp cheese and mix together. Roll into 3 fist size balls. Roll in nuts. Wrap in wax paper and aluminum foil. Store in refrigerator.
Slice carrots into rounds. Boil peeled and sliced in salted water until soft; drain. Mix cheese and butter with cooked carrots. Pour in a shallow baking dish. Top with crushed Ritz crackers. Bake at 300° for 30 to 45 minutes or until brown.
Spread in a greased and floured pan. Bake for about 20 minutes at 350°.
Mix cream cheese and Eagle Brand. Pour in pineapple and mix well. Fold in Cool Whip. Pour into crust. Top with coconut. If desired, you can also top with chopped nuts and maraschino cherries, diced. Just before serving, you can also drizzle with chocolate syrup.
Mix brown sugar, corn syrup, margarine, salt and cream of tartar in large heavy saucepan. Boil 5 minutes. Remove from heat and stir in soda (this foams up a lot, so be sure you use a tall, heavy saucepan). Pour over popcorn and stir well. Pour in a large roaster pan (greased). Bake at 200° for 1 hour, stirring every 15 minutes.
Mix all wet ingredients well. Then add dry ingredients. Bake at 350° until knife comes out clean.
Cream Crisco and sugar. Add eggs, one at a time and beat well. Add 1 cup flour, orange juice and flavoring; beat well. Add remainder of flour. Pour in large pan. Bake in 325° oven for 1 hour and 30 minutes.
In a medium Dutch oven, brown hamburger. Rinse hamburger in a colander; drain and return to Dutch oven. Add green pepper, onion and celery and saute until tender. Add remaining ingredients and simmer to blend flavors.
Dissolve yeast in 4 cups of very warm water. Mix 9 cups of flour, salt and sugar thoroughly. Make a "well" in middle of flour mixture, placing the Crisco in the well. Mix flour and Crisco while gradually adding warm yeast water. Add additional 2 cups of warm water (approximately) to mixture until dough reaches desired consistency. Start kneading, adding remaining flour as needed. A good consistency for dough is when it will spring back when you are kneading, and yet it is not too dry. Knead dough 5 to 7 minutes. Cover with bread cloth and set in a warm place. Allow to rise for 1 1/2 to 2 hours.
Mix all ingredients together. Spread in large cookie pan and top with bacon bits or crumbled bacon. Bake at 350° for 25 minutes.
Spread toasted bread with butter or margarine and cut into quarters. Place, buttered side up, in greased 1 1/2-quart baking dish. Sprinkle raisins over toast.
Drain salmon and remove bones. Mix salmon, potato, onion, cracker crumbs, egg and black pepper. With a spoon, form a ball with the mixture and roll in cornmeal. Form small patties and fry until golden brown.
Mix all ingredients except sugar. Roll in balls and then roll in powdered sugar. Refrigerate or freeze.