HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cake: Grease and flour 9 x 13-inch pan. Sift together flour, cinnamon and baking soda. In another bowl cream together sugar and corn oil. Combine ingredients and add the eggs and grated carrots. Fold and mix well. Bake at 350° for 45 to 50 minutes.
Wash chicken breast. Mix egg and seasonings. Beat well and soak chicken for 2 to 3 hours in refrigerator. Drain and roll chicken in flour and fry in hot grease. Makes a crispy, delicious fried chicken.
Mix milk, pumpkin, sugar and seasonings. Cook until well heated. Add beaten egg yolks into mix. Cook until thick. Soften gelatin in cold water; stir into pumpkin until dissolved. Set in refrigerator to thicken. Beat egg whites until stiff and fold in; whip the cream and fold in. Put in a 9 to 10-inch baked pie shell. Top with toasted coconut and refrigerate.
Combine dry ingredients, mixing well. Stir in buttermilk, egg substitute and fat-free mayonnaise until well blended. Spray muffin pans with cooking spray; spoon batter into muffin pans, filling two-thirds full. Bake at 450° for 10 to 12 minutes. Makes 12 muffins; 0 grams fat per muffin.
Warm bowl and flat beater with hot water and dry. Place potatoes in bowl and break apart with fork. Attach bowl and flat beater. Gradually turn to speed 4 and beat 1 minute, until smooth. Add milk, butter, salt and pepper on speed 4. Beat until milk is absorbed. Increase to speed 6 until fluffy, about 1 minute. Exchange flat beater to wire whip on speed 10 for 2 to 3 minutes. Yields 3 cups of potatoes.
Combine pastry mix, cheese and cayenne pepper in a bowl. Add 2 tablespoons cold water. Mix well with a fork. Roll 1/4-inch thick on floured surface. Cut into 2-inch strips. Place on baking sheet. Bake at 375° for 10 to 12 minutes or until light brown. Yields 3 to 4 dozen.
Beat eggs; add sugar and milk. Melt butter and pour into mix. Pour mix over bread that you have lined in 9 x 13-inch pan. Put pineapple on top. Bake at 350° until brown, 30 to 40 minutes. Good with baked ham.
Steam or cook vegetable in very little water, drain, and coarsely chop. Set aside. In 2 quart saucepan, saute onions (mushrooms) in butter until tender. Blend in flour and salt, cook over medium heat until bubbly. To saucepan, gradually add milk, bouillon and Worcestershire sauce. Add cooked vegetable, stirring constantly until thick. Sprinkle with parsley or chives on top of each serving. Add shredded cheese and diced tomatoes for added garnish as desired. Makes 4 servings.
Mix chicken, soup and Veg-All together. Season with salt and pepper. Pour in a casserole dish and layer with canned biscuits on top of the mixture. Bake at 350° for 30 minutes.
Thaw potatoes. Heat half and half, cheese and margarine over low heat until smooth. Pour over potatoes. Sprinkle with onion salt and top with grated cheese. Do not stir. Bake in 13 x 9-inch pan at 350° for 1 1/2 hours.
In small bowl, thoroughly combine salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder and black pepper. Rub mixture into chicken, inside and out, patting mixture into skin to make sure it is evenly distributed and down deep into skin. Place in sealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions. Roast, uncovered, at 250° about 5 hours, basting occasionally with pan juice and until chicken is golden brown.
Beat together butter, eggs, sugars and vanilla until light and fluffy. Add dry ingredients, blend well. Stir in nuts and chips. Drop from teaspoon onto ungreased sheets, 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 4 dozen.
Mix all ingredients except green beans. Then combine mixture with green beans. Bake at 350° for 20 minutes.
Cook the first 5 ingredients. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Remove chicken pieces. Bone when cooled. Chop into small pieces. Bring liquid back to full boil. Add noodles and bouillon cubes. Reduce heat; stir frequently. When done (15 minutes), add chicken. Stir well but gently and serve. Add hot water if too thick.
Blend all ingredients except spareribs to make sauce. Pour over ribs and marinate for several hours, or overnight. Bake at 300° until meat is tender. Baste with sauce several times while baking.
Mix together and bake at 350° for 30 minutes. Stir after 15 minutes.
Cook bacon until crisp; set aside. Reserve 3 tablespoons of drippings in skillet. Cook onion in reserved drippings until tender. Add pork and beans, Worcestershire, brown sugar, ketchup and mustard. Turn into 1 1/2 quart casserole. Bake uncovered in a 350° oven for 1 1/2 to 1 3/4 hours. Stir. Crumble bacon. Top beans with bacon. Let stand a few minutes before serving. Makes 6 servings.
Heat strawberries and jello until jello dissolves. Layer vanilla wafers in bottom of large pan or bowl. Mix 1 box pudding, half of sour cream, 1 cup Cool Whip and 1 1/2 cups milk. Pour over wafers just before pudding sets. Pour half of strawberry mixture over it and swirl slightly. Repeat procedure and top with Cool Whip. Refrigerate for several hours.
Mix cornbread mix, buttermilk, eggs, flour and corn together and set aside. Brown meat, onion and bell pepper. Drain. Pour 1/2 of corn bread mix into an 8 x 8-inch baking dish. Spread evenly. Top with meat mixture; spread evenly. Top with cheese. Pour remaining corn bread mix over top. Bake at 350° for 40 to 50 minutes.
Boil potatoes in jackets until tender, approximately 20 minutes. Cool in refrigerator; peel and chop. Add all other ingredients that have been prepared; toss together and garnish with paprika.
Mix all ingredients except cheese. Pour 1/2 of mixture into large heavy greased skillet. Spread cheese over this. Top with balance of mixture. Bake at 375° for 1 hour or until done.
Combine 1 cup cheese and remaining ingredients except bread crumbs. Pour into 1 1/2-quart shallow baking dish. Cover; bake at 400° for 40 minutes. Stir; top with bread crumbs and remaining cheese. Bake until cheese melts. Makes about 6 cups.
Mix all ingredients except powdered sugar. Roll in small balls. Bake at 350° about 10 minutes. Roll in a bowl of powdered sugar, very gently, until evenly coated. Store in airtight container when cooled.
Combine onion and water; let stand a few minutes until onion absorbs water. Add butter. Open tube of rolls as directed in package. Spread onion butter on triangles of dough before rolling into crescents. Bake at 375° for 10 to 15 minutes.
In a large bowl combine ingredients. Serve with gingersnaps, graham crackers, cinnamon graham crackers and/or snickerdoodles.
Blend together first 6 ingredients with mixer. Add rest of ingredients to mixture and mix well by hand. Drop on greased cookie sheet by tablespoon. Bake at 300° for 13 to 15 minutes. Cool 2 to 3 minutes before removing from cookie sheet.
Grease and flour a 13 x 9 inch pan or two- 9 inch layer cake pans. Stir all together and bake for 35 - 40 minutes at 350°.
Line your cake pan with waxed paper and bake in a 325° oven for 2 hours. Let stand 24 hours. Remove from pan and then wrap in aluminum foil.
Preheat oven to 325°. In medium bowl, beat egg yolks with milk, lemon juice and food coloring, if desired. Pour into pastry shell; bake 30 minutes. Top with meringue and brown or Cool Whip. Garnish as desired. Refrigerate leftovers. Prep time: 10 minutes.
Mix everything EXCEPT oil and heat to dissolve sugar. Let cool - add oil and broccoli. Let set overnight.
In a medium bowl, beat the butter, peanut butter, white and brown sugars and the eggs together until the mixture is light and fluffy.
Beat sugar, milk and egg yolks together. Add lemon juice; beat and pour into pie crust made with vanilla wafers. Put meringue on top made from egg whites and 2 tablespoons sugar. Brown top at 450°.
Spray a 1 1/2 quart casserole dish with Pam. Break up corned beef and ut in bottom. Put a dressing over it. Put drained sauerkraut over corned beef. Sprinkle bread cubes over top. Pour remaining dressing over bread cubes and cover with Swiss Cheese.
Dissolve yeast in 1/2 cup of the warm water. Add remaining 1 cup water, sugar and instant potatoes. Leave mixture out of the refrigerator for 8 to 12 hours, then refrigerate for 3 days.
Steam carrots in small amount of water until tender. Add butter. Sprinkle with fresh tarragon.
In medium saucepan, whisk together pudding, milk and egg. Over medium-high heat, bring to boil, stirring constantly. Boil for 1 minute. Remove from heat; stir in rind and juice. Transfer to medium bowl. Place plastic wrap directly over surface and refrigerate until cool (about 1 hour). Fold in whipped topping. Spoon into serving bowls or use a pastry bag to fill hollowed out citrus "shells." Chill thoroughly before serving. Makes 4 servings.
Mix ingredients in order given. Bake in greased and floured pan. (May be baked in a tube pan or three 1 pound coffee cans or in a loaf pan.) Bake at 350° for about 1 hour.
Cream the sugar and shortening. Add the eggs and pulp and mix well. Add all other ingredients that have been sifted together.
Place cream cheese in a mixer bowl. Add confectioners sugar. Blend in mayonnaise. Add vanilla. Fold in fruit and marshmallows, gently. Fold in whipped cream. Pour into large paper-lined muffin tins; freeze. Before serving, take out of freezer about 10 to 15 minutes, but do not allow to become soft. Remove paper liners before serving.
Combine the zucchini, onions and salt and allow to stand overnight. Drain and rinse in cold water. Drain again. Use a large kettle and add the vegetable mixture. Add the remaining ingredients. Simmer 30 minutes. Ladle into jars. Water bath 5 minutes.
Place cubed bread in bottom of baking dish. Top with cheese. Brown sausage and drain. Spread over top. Beat eggs, milk and dry mustard. Pour over. Refrigerate overnight. Next morning, dilute can of soup with 1/2 can of milk and pour over. Bake at 350° for 45 to 55 minutes.
Mix water and yeast with electric mixer. When yeast is dissolved, add egg, margarine, salt, sugar and 2 cups flour. Mix until well blended. Keep adding flour until you have soft dough. Knead for 6 to 8 minutes on well-floured surface.
Heat oven to 350°. In ungreased 9 x 9 x 2-inch pan, stir in flour, 3/4 cup sugar, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in peanut butter. Spread evenly in pan. Sprinkle with 3/4 cup brown sugar. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon onto dessert plates or cut into squares. Top with ice cream and spoon sauce over each serving. Serves 9.
Mix and beat 2 minutes. Pour into 4 (8-inch) or 3 (9-inch) greased and floured cake pans. Bake in 350° oven for 15 to 20 minutes. Cool.
Use no water. Mix in 2-quart bowl all the ingredients. Cover and refrigerate 2 hours before serving or overnight.
Cook squash and onion until tender. Mash and add butter, egg, 1/2 cup cheese, 1/2 of the cracker crumbs and stuffing mix. Pour into greased baking dish. Sprinkle with remaining cracker crumbs, stuffing mix and cheese. Bake at 350° until cheese browns lightly, 20 to 30 minutes.
Separate eggs. In boiler, put 2 egg yolks. Stir in condensed milk and lemon juice until well blended. Pour into graham cracker crust.
Preheat oven to 350°. Beat sugar and eggs for 10 minutes. Add sifted flour, soda, salt and cinnamon. Add oil slowly and beat. Add vanilla, apples and nuts and mix well by hand (mixture will be thick). Grease and flour a 9 x 13-inch cake pan and bake cake for about 1 hour or until cake is done. After cake is finished baking, top with sifted powdered sugar.
Toss peas, onions and bacon together. Add salt and pepper to taste. Add sufficient sour cream to hold together. This salad is best made one day ahead and kept in refrigerator. Stir occasionally to mix flavors.
In large saucepan, cook peppers and celery in margarine until tender. Stir in flour, salt and pepper. Add all the milk. Cook, stirring until bubbly. Cook and stir 1 minute more. Add half the cheese, the carrots and pimiento, stirring until cheese is melted.
Saute onion and celery in margarine. Add cheese and soups. Heat over low heat just enough to mix. Layer rice in bottom of casserole dish. Layer broccoli over rice. Pour cheese sauce over broccoli and heat in oven for 30 minutes at 350°.
Line a 9 x 13-inch pan with unrolled crescents. Spoon sausage and potatoes on top. Layer Cheddar on top. Beat eggs with salt and pepper and pour over. Sprinkle Parmesan cheese on top. Bake at 375° for 25 to 30 minutes.
Brown meat and onion together; add other ingredients and heat. Make corn bread batter and spread over meat mixture. Bake at 400° until corn bread is done.
Preheat oven to 425°. Sift dry ingredients together. Cut in shortening until it resembles coarse crumbs. Add milk all at once and stir until dough follows fork around bowl. Place dough on lightly floured surface, patting out dough to 3/4-inch thick. Use either small biscuit cutter (I use a snuff box) or a knife when unique shapes are desired. Bake at 425° for 10 to 12	minutes on an ungreased cookie sheet. Yield: 10 tiny biscuits.
Soften cream cheese in a small bowl. Add to cream cheese chopped green onions, including part of stalks, garlic salt and Season-all. Mix together and spread cheese mixture thin and even over slice of ham, lengthwise. Roll up ham and insert 6 to 8 toothpicks. Slice in between toothpicks. Makes approximately 80 bite size roll ups.
Combine water and sugar in large heavy saucepan and place over high heat. Cook, stirring, until sugar is dissolved. Add apples. Cover and cook, stirring frequently, 5 minutes. Add cranberries. Cover and cook until apples are very soft and cranberries are popped, 15 to 20 minutes. Use potato masher or wooden spoon and mash mixture until chunky. Stir in ginger, cinnamon and lemon zest. Cook, uncovered, 5 minutes longer. Cool, cover and refrigerate.
Mix meat with salt and pepper and spread out in a 9-inch pie pan. Cover with tomatoes and sprinkle on remaining ingredients. Bake in moderate oven (375°) for 20 minutes. Cut in wedges like pie to serve. Enough for 2.
Heat pineapple juice, dissolve lemon Jell-O, then add cream cheese. Blend in blender and chill this. Mix strawberry and lime Jell-O separately according to directions on box. Pour in separate 10 x 7-inch pans and chill until thick. Cut into 1/2-inch squares and mix with cream cheese and lemon Jell-O mixture. Stir in small amount at a time, stirring after each addition.
Cook broccoli and onion according to package. Beat egg, soup, margarine and cheese together. Mix with cooked broccoli and onion. Pour into 13 x 9-inch pan, sprayed lightly with Pam.
In skillet, brown chicken in shortening. Pour off fat. Stir in soup. Cover and simmer 45 minutes or until done. Stir often. Makes 4 servings.
Cook potatoes in water for 20 minutes. Melt margarine in medium saucepan and add flour. Add onion powder, then pour in milk to make a smooth sauce. Add cooked potatoes to sauce, water included. Add salt and cheese. You may thin the soup with hot water, if desired.
Brown hamburger meat with onions. Drain well. Put meat in casserole dish, add Tater Tots, soup and milk. Stir together. Top with grated cheese. Cover and bake at 350° for about 35 minutes or until Tater Tots are done.
If you like pecan pie . . . this is a great recipe! Cream butter, add sugar and continue to beat until light and fluffy. Add eggs, syrup and chopped nuts. Mix. Pour in pie shell. Put whole pieces on top. Bake at 375° for 40 to 45 minutes.
Mix sugar, Karo and peanut butter in a large boiler. Cook until melted and mixed well. Remove from heat and add the cereal. Drop by spoonful on waxed paper.
Put the 4 cups plain flour in a large mixing bowl. Make a hole in the middle by pressing the flour to the side. Add sugar, eggs, buttermilk with baking soda dissolved in it and shortening. Work with hands until the dough is stiff enough to handle. Roll to 1/8-inch thick. Cut and sprinkle with nutmeg, coconut or anything desired. Bake in a 400° oven for 10 minutes. Makes about 60 tea cakes.
Brown ground beef and onions. Drain. Add rest of ingredients. Simmer 20 minutes.
Mix all together and roll into balls. Bake at 350° for 12 to 15 minutes.
Beat in blender the sugar and evaporated milk. Add the vinegar, celery seed and salt. Fold in the mayonnaise. This will keep several weeks if you have more than needed.
Arrange yams in single layers in 13 x 9 x 2-inch baking dish. Bake in 325° oven for 15 minutes. In heavy 2-quart saucepan combine remaining ingredients, stirring constantly. Bring to a boil over medium heat and boil 5 minutes. Pour over yams. Bake, basting frequently 15 minutes longer or until glazed. Makes 6 servings.
Preheat oven to 375°. In an 8-inch square baking dish, melt butter. Into a bowl, sift together flour, baking powder, salt and nutmeg and stir in sugar until well combined. Add milk and whisk batter until it is just combined. Pour batter into melted butter, but do not stir. Pour berries into center of batter, but do not stir. Bake cobbler in middle of oven 40 minutes, or until cake portion is golden and berries exude juice.
Mix as listed, let set for 1 hour in refrigerator, covered. Bake as needed. Spoon into greased muffin tin. Will keep in refrigerator for a week. I mix mine up at night if I want them for breakfast.
Melt butter in 8 x 8-inch pan. Mix with graham cracker crumbs. Layer remaining ingredients in order listed. Pour condensed milk over top. Bake 30 minutes at 350°.
Melt caramels with Pet milk and oleo in a double boiler. Add vanilla and pecans. Drop by teaspoonfuls onto greased cookie sheet. Chill. Melt Hershey bar and paraffin over low heat in double boiler. When it has melted dip candy into it. Place on waxed paper.
Cook rice according to directions on box. Brown sausage in separate pan; drain grease. Cut tops of peppers off and clean seeds. When rice is done, add sausage, tomatoes and cheese. Replace tops of peppers, wrap individually with foil and bake until peppers are tender at 450°.
Mix sugar, water and syrup and cook to soft boil stage. Set aside, beat egg whites until stiff, but not dry. Slowly add hot syrup to beaten egg whites, beating constantly until frosting is creamy. Add confectioners sugar and vanilla and beat to spreading consistency.
In mixing bowl cream butter and sugars. Add oil, eggs and extract. Mix well. Combine flours, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Stir in nuts and toffee bits. Shape into 1-inch balls and roll in sugar. Place on ungreased baking sheet and flatten with fork. Bake at 350° for 12 to 14 minutes or until lightly browned. Yields about 12 dozen.
Peel, wash and dice onion on a chopping board. Wash, remove the core of seeds, and then dice green peppers on a chopping board. Measure water in a liquid measuring cup and place the water in a medium saucepan. Set the saucepan of water on the stovetop, and set the temperature dial to boil. Measure rice and place the rice in the saucepan of boiling water with salt. Cover the saucepan with a lid, set the temperature dial to a medium heat, and set the timer for 15 minutes.
Mix eggs, sugar, milk and vanilla. Pour into unbaked crust. Cook at 350° until done.
Put into a bowl, cut up cherries. Stir by hand until well blended. Grease bottom only of a 10 x 15-inch cookie sheet. Pour batter into a pan. Bake for 25 minutes in a 350° oven, or until top begins to brown. Cool. Cut into bars or use as a dessert. Serve with cream.
Mix Pepperidge Farm stuffing mix and Parmesan cheese. Melt butter. Roll chicken pieces in butter and then in the mix. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Put 1/4 cup oil in loaf pan, then press mixture into pan. Bake for about 1 hour. Let cool 10 to 15 minutes before trying to remove from pan. Garnish with ketchup and parsley. Also good sliced and fried for sandwiches the next day.
Combine 1/3 cup softened butter,1/4 tsp. garlic powder, 1 tsp. parsley flakes and 1/4 tsp. thyme leaves. Cut a loaf of Italian bread into 3/4 inch thick slices. Spread one side of each slice with butter mixture. Place on baking sheet and broil 5 inches from heat for four minutes or until bread is nicely browned.
Cut and boil broccoli. Mix eggs, soups, onion and cheese together. Blend in broccoli. Spread crumbled crackers over top and pour melted butter over all. Bake about 1 hour at 350° in a 9 x 13-inch dish. This is very good!!!
Mix first 5 ingredients well. Add flour sifted with soda and salt. Mix well. Pour into greased 13 x 9 x 2-inch pan. Spread batter kind of thin. Sprinkle chocolate bits over top. Put in preheated oven at 350° for 2 minutes. Remove and use spoon to marbleize bits into batter. Continue baking for an additional 12 to 14 minutes.
Mix dry ingredients. Cut in shortening. Add milk and egg. Mix gradually. Drop on cookie sheet. Bake about 10 minutes in a 450° oven.
In a large bowl, dissolve the gelatin in boiling water. Cool slightly. Stir in milk, pineapple with juice, mayonnaise, cottage cheese, nuts and horseradish sauce. Mix well. Chill for 6 hours or overnight. Yield: 12 to 16 servings.
Combine liquids and seasonings. Pour over beef. Cover and refrigerate several hours or overnight. Cook steaks, London broil or roast on grill using marinade as a basting sauce.
Blend coconut with milk and let stand. Cream butter with sugar. Add 3 slightly beaten eggs, then add coconut and milk. Pour in unbaked pie shell and bake at 350° for 30 minutes.
Layer ingredients in order given in ungreased 13 x 9-inch pan. Bake at 325° for 50 to 60 minutes. Let stand 15 minutes before serving. Can be served warm or cool topped with whipped cream, Cool Whip or ice cream.
Boil water for cup of noodles. Pour water over noodles. Let sit until done. Drain water from tuna fish. Put into large bowl. Dice the green pepper and onion into fairly small pieces. Put into bowl. Before putting in noodles, drain water from them. Put them into the bowl. Add 2 to 3 tablespoons mayonnaise. Stir until mixed well. Add Old Bay; stir.
Mix 2 cups flour and 2 cups sugar in mixing bowl; set aside. Cook together 1 stick margarine and shortening, 1 cup water and cocoa. Let come to a boil. Pour over flour and sugar mixture. Mix well. Add buttermilk, eggs, salt, vanilla and soda. Mix well and pour into cookie sheet. Bake at 400° for 20 minutes.
Simmer vegetable broth and ham bone at least 4 hours. Remove meat from bone and add back into broth. Cool soup overnight in refrigerator and in the morning, remove cooled fat on top. Reheat soup until hot and add your choice of noodles. I like Kluski noodles. Enjoy!
Dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup ice cubes and stir until gelatin starts to thicken (2 to 3 minutes). Remove unmelted ice and stir in cherries. Pour into 5-cup mold and chill.
Beat together egg whites, vinegar, salt and 1/4 teaspoon cinnamon until soft mounds form. Add 1/2 cup sugar gradually, beating until meringue stands in stiff, glossy peaks. Spread on bottom and sides of pie shell. Bake at 325° for 15 to 18 minutes until lightly browned. Cool. In bowl, combine egg yolks with water and melted chocolate. Spread 3 tablespoons over cooled meringue. Chill the remainder.
In medium saucepan, melt margarine and chocolate. Remove from heat; stir in sugar. Cool slightly. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Pour into an 8 x 8-inch pan (greased). Bake at 350° for 30 minutes. Cool and frost with a butter icing and cut into squares.
Beat eggs and sugar until creamy. Add oil and vanilla. Add all dry ingredients, sifted. Stir in the rest of the ingredients. Bake in 2 greased loaf pans at 350° for 40 to 45 minutes. Makes 2 loaves or 1 loaf and 16 cupcakes.
Mix oleo and sugar. Add vanilla and flour. Bake at 375° for 10 to 12 minutes. Roll in powdered sugar while warm.
Mix together. Bake in an 8 x 8-inch open casserole dish at 350° for 1 hour or until slightly brown on top.