HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, baking powder, allspice, cinnamon, soda and salt. Set aside. Cream the sugar, oil, eggs (one at a time) and pumpkin. Mix well all the ingredients. Bake in waxed paper lined pans at 350° until done.
Drain pineapple. Cook in 3 tablespoons sugar. Mix cornstarch in a little juice from the pineapple and add to pineapple. Stir. Allow to thicken a little. Spread the pineapple mixture on the bottom of glass dish (11 x 8-inch). Separately mix the skim milk, dry milk, eggs, sugar and vanilla together. Carefully pour over the pineapple. Place glass dish in larger tray filled with water and place in a 350° oven for approximately 1 hour or until top is slightly golden. Remove from oven. Cool in refrigerator.
Preheat oven to 350°. Blend sugar, flour, spices and nuts. Add eggs, oil and baby food. Beat until smooth. Bake 1 hour.
Preheat oven to 400°. Paper line 12 muffin cups. In a large bowl, stir together flour, sugar, salt, baking powder, oats and bacon bits. Combine egg, milk, oil and cheese. Add to flour mixture. Mix just until dry ingredients are moistened. Fill muffin cups 2/3 full and bake 25 to 30 minutes or until golden brown.
Cream butter. Add sugar alternately with egg white, beating until light and fluffy. Blend in vanilla and food coloring. Makes 1 cup.
Mix dry ingredients in large bowl. Add egg, milk and lard. Stir until mixed. Pour in greased iron skillet. Bake at 425° for about 25 minutes.
Combine strawberries, Wesson oil and water. Add strawberry Jell-O and cake mix. Add eggs, one at a time, and mix well after each. Bake in 3 layers at 325° for 25 to 30 minutes or until done.
Sift flour in bowl and make a well in center. Take Crisco and start working it into flour gradually, adding buttermilk. As you work the flour and Crisco, you may have to use a little more milk. When you have used all the milk, clean hands and then flour your hands well. Knead about 4 times, then pinch a small amount off and roll in palm of hand. Put in a greased pan and bake at 425° for 15 minutes or until done.
Conventional: In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can French fried onions. Bake at 350° for 25 minutes; stir. Top with remaining onions. Bake 5 minutes. Makes 6 servings.
Cream margarine and powdered sugar; add nuts and vanilla wafers. Blend well. Add orange juice and blend well. Roll into small balls, then in coconut. Refrigerate.
Melt butter and chocolate together. Cool. Stir together flour, baking powder and salt. Beat eggs until light and fluffy. Gradually add sugar, beating until thick. Add chocolate mixture and extract. Add flour mixture, beating just until blended. Stir in nuts. Bake in a well-greased 9-inch square pan at 350° for 28 to 30 minutes. Cool on rack. Cut into squares. Yield: 25 brownies.
Cream butter; add both sugars. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate chips; let stand 5 minutes.
Knead with oiled hands until smooth. Let raise 1 to 2 hours. Pound it down and divide into four loaves. Use immediately or place each ball in a Ziploc bag. (Put 1 teaspoon oil in each bag). Refrigerate until ready to use. It will last 2 weeks in the fridge.
In a small bag, put 4 cinnamon sticks and about 20 cloves. Add to listed ingredients and simmer.
Mix with beaters until well mixed. Pour into either a Bundt pan or an 11 x 9-inch pan. Bake at 350° for 35 to 45 minutes, depending on pan size.
Grease and flour a 9-inch square pan. In a bowl, sift together the flour, baking soda, ginger, cinnamon and salt. Add the egg, sugar and molasses. Mix well. Pour the boiling water and oil over the mixture and stir until smooth. Pour batter into prepared pan. Bake in a 350° oven for 35 to 40 minutes until top springs back. Combine the confectioners sugar and lemon juice; pour over the hot gingerbread. Cool in the pan on a wire rack. Serves 12.
In a cup, mix first five ingredients. Pour over chicken. Cover and let stand at room temperature no longer than 30 minutes, turning once. Broil 10 minutes or until thoroughly cooked, turning once. Makes 4 servings.
Put nuts and self-rising flour in a bowl by themselves. Combine all ingredients. Heat oven to 350°. Place cake in oven and bake 20 to 25 minutes. Take fork and test in middle of cake. If it doesn't stick, take out cake.
Heat oil in a large, heavy pot over medium heat. Add chopped onion, garlic and chili pepper. Saute until transparent, about 6 minutes. Add tomatoes, tomato paste, bell pepper, carrots, cumin, salt and cayenne. Add 1 cup reserved juice. Bring to a simmer. Cook 20 minutes, stirring frequently. Add all of the beans and cook 15 minutes more, thinning with reserved juice if chili is too thick. Add zucchini; cook 5 minutes, stirring occasionally. Serve with grated cheese and chopped onion.
In a	large bowl combine 3 cups flour, raisins, undissolved yeast, sugar, salt,	cinnamon and baking soda. Combine milk and water; heat until very warm. Gradually add to dry ingredients and beat well. Stir in remaining flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch) or (9 x 5-inch) loaf dishes, which have been greased and coated with cornmeal. Cover and let rise in a warm place for 45 minutes.
Preheat oven to 400°. In a 2-quart casserole dish, put in noodles, tuna, celery, green pepper and water chestnuts. In a saucepan, combine celery soup and milk. Heat, stirring, until smooth. Add onions, mayonnaise, thyme, salt and 1/2 cup of the cheese. Heat and stir until cheese melts. Add sauce to casserole; mix gently and thoroughly. Sprinkle top with remaining cheese and almonds. Bake for 25 to 30 minutes, until bubbly and slightly browned. Makes 6 to 8 servings. (Can be halved for less servings.)
Butter bottom of 9 x 13-inch pan, line with graham crackers. Mix pudding with milk, mix for 2 minutes at medium speed. Blend in Cool Whip. Pour 1/2 the mixture over graham crackers. Now place second layer of crackers over pudding. Pour pudding mixture over the cracker and cover with more crackers. (Three layers of crackers, 2 layers of filling.) Refrigerate for 2 hours.
In buttered baking dish, put a layer of asparagus and a layer of peas. Sprinkle half of pimentos and eggs. Repeat. Pour warm soup over, then add grated cheese and crumbs. Dot with butter. Bake at 350° for 30 minutes.
Mix all ingredients and press into pie pan. Bake at 425° for 9 to 11 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan; line bottom and sides with aluminum foil. Grease foil. In a large mixing bowl of electric mixer, combine cookie mix, eggs, chocolate and baking powder; at low speed, beat until mixture forms a crumbly dough. Pat dough over bottom of prepared pan; bake 20 minutes or until dough just begins to brown. Remove pan from oven.
Drain syrup from pineapple. To 3/4 cup of syrup, add remaining ingredients. Heat 10 minutes. Add pineapple. Bring to boil. Refrigerate 2 days. Serve ice cold (with toothpicks).
Brown ground beef and onions. Drain if needed. Stir in all other ingredients and simmer 1 hour.
Cream butter until fluffy. Add brown sugar and cream well. Add flour until soft and dough is formed. Separate dough into 2 or 3 logs. Place in freezer until stiff enough to slice into 1-inch slices. Bake at 275° for 30 minutes or until lightly browned. Do not overbake. Best if dough is chilled before rolling into logs.
Brown meat with onion and drain. Drain all other ingredients and add; mix well and heat at least 30 minutes.
Combine first 5 ingredients in bowl; mix well. Shape into balls. Melt chocolate and paraffin wax in double boiler. Dip candy into chocolate to coat. Cool on waxed paper. Chill in refrigerator.
Mix shortening, sugar, egg and vanilla well. Sift together flour, soda and salt. Mix all together. Form into a roll about 2 1/2-inches across. Wrap in wax paper. Chill until firm. Heat oven to 400°. Slice 1/8-inch thick. Bake 8 to 10 minutes on ungreased baking sheet. Makes 5 dozen.
Combine all ingredients, except chocolate chips and nuts, in large mixer bowl. Blend well at lowest speed. Beat 2 minutes at medium speed. Pour in greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 35 to 40 minutes. No frosting needed.
Beat peanut butter and margarine until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend flour and salt into mixture. Stir in 1 cup chips. Spread in ungreased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Sprinkle with remaining chips and let stand 5 minutes, then spread melting chips over top and cut in squares.
On 6-inch wooden skewers, alternate pineapple, strawberries, bananas and kiwi fruit. Combine yogurt and orange juice to make dip. Cover and chill for 2 hours or longer. Garnish with rind. Yields 1 1/2 cups dip.
Brown meat. Shred cabbage in a large pan. Add meat, vegetables and juice. Cook until vegetables are tender. More juice or water can be added. The longer it cooks, the better it tastes. Before serving, bring to a boil and add soy sauce, bead molasses and sugar. Take about 1/4 cup cornstarch, add some of the hot tomato juice to it and add to boiling mixture. Stir until thickened. Serve over rice or Chinese noodles.
Peel and wash potatoes. Put in pot and add all ingredients. Cook on low flame until mixture thickens.
Mix together chopped pretzels, 1 tablespoon sugar and melted butter in a 13 x 9-inch dish and spread to form a crust. Bake at 200° for 8 minutes. Cool.
Measure cereal and milk in a large mixing bowl. Stir to moisten and soften a few minutes. Add egg and oil, mixing well. Add flour, powder, salt and sugar. Blend. Divide batter evenly in 12 greased muffin or cupcake pan cups. Bake at 400° for 18 to 20 minutes.
Mix corned beef hash, 1 egg and bread crumbs together well. Press into bottom of pie plate, sides and bottom. Mix 3 eggs and milk well. Lay cheese on top of corned beef in pie plate. Sprinkle cheese with flour. Pour milk and egg mixture in pie plate. Bake at 350° for 40 minutes.
Mix all together. Put in baking dish and sprinkle Pepperidge Farm stuffing on top and bake 1 hour at 350°.
Mix dry ingredients; add onion, milk and egg. Fry teaspoonfuls of batter in hot fat until golden brown. Drain; serve hot.
In large bowl, toss apples with 3 tablespoons of flour and melted butter; arrange in pastry shell. Top with mincemeat. In medium bowl, combine remaining 1/2 cup of flour, sugar and cinnamon; cut in cold butter until crumbly. Add nuts. Sprinkle over mincemeat. Bake in lower half of 425° oven for 10 minutes. Reduce oven temperature to 375°; bake 25 minutes longer or until golden.
Boil, then chop shrimp. Add ingredients with mayonnaise. Keep refrigerated.
Saute onions in butter 2 minutes. Mix in crab, flour and spinach. Sprinkle half of the cheese in bottom of pie shell. Spread in crab/spinach mixture. Top with remaining cheese. Beat eggs, cream, etc., until mixed but not frothy. Pour over pie. Bake at 350° for 1 hour.
Stir together salad dressing, wine and seasonings. Pour dressing mixture over chicken. Cover; refrigerate several hours or overnight. Drain, reserving dressing mixture. Place chicken on greased rack of broiler pan. Broil 4 to 6 minutes on each side or until tender, brushing frequently with dressing mixture. Calories: 170 each. Fat: 7 grams.
Combine all cake ingredients in large bowl. Mix thoroughly by hand. Do not beat. Pour into greased and floured 9 x 13 x 2 pan. Bake at 350° for 45 minutes.
In medium mixing bowl, combine all ingredients; mix well. Shape into a 6 x 4-inch loaf. Place in an 8 x 4-inch loaf dish. Microwave	at Medium-high for 15 to 20 minutes, or until beef is no	longer	pink, rotating dish once. Cover loosely with aluminum foil. Let stand for 5 minutes. Remove from dish.
Melt peanut butter and margarine over low heat, stirring to prevent scorching. Mix together sugar and cereal in a large bowl. Add peanut butter mixture and mix well. Form into small balls with a teaspoon or fingers. Place in freezer.
To be made in a bread machine. Use white bread setting. Use turbo setting or only knead and rise once.
Prepare pudding as directed on package for pudding. Cover surface of pudding with plastic wrap while cooling. Cool to room temperature. Stir in flavoring. Split ladyfingers lengthwise; arrange in a 2-quart glass serving bowl. Line sides and bottom. Layer pudding, blueberries and remaining ladyfingers. Beat whipping cream and brown sugar in chilled mixing bowl until stiff. Spread over trifle; sprinkle with almonds. Refrigerate at least 1 hour. To serve, spoon into dessert dishes. Makes 8 to 10 servings.
In small bowl, combine chicken, soy sauce and vegetable oil. Place broccoli and 1/2 cup broth in wok or large skillet. Cook 5 minutes; stir every minute. Push to side. Increase heat. Add chicken mix and garlic; stir-fry 3 minutes and push to side. Add mushrooms; stir-fry 1 minute. Combine all ingredients in wok. Combine lemon juice and cornstarch with remaining 1/2 cup broth. Stir into wok mixture. Heat 2 minutes; garnish with pimentos and sesame seed. Serve over rice or chow mein noodles.
Preheat oven to 400°. Heat oil in skillet. Press garlic into hot oil, then add bell pepper, onion and half the oregano. Cook and stir until vegetables are tender. Remove from heat. Unroll one pizza crust and stretch into 9 x 13-inch rectangle. Cover with half the beef and cheese. Spread half the vegetable mixture over the cheese. Roll up jelly roll style, starting with the longer side of the rectangle. Place on pizza pan, seam side down in half circle. Repeat with other pizza crust and toppings, then place in pan to complete circle, joining ends by pinching together.
Mix all ingredients well. Refrigerate. It is better if refrigerated overnight. Serve with raw vegetables.
Grease 9 x 13-inch baking dish. Spread undrained pineapple over bottom of pan. Add blueberries and sprinkle 1/2 cup sugar over top. Sprinkle cake mix on top of fruit layer. Drizzle melted butter over cake mix. Top with pecans. Sprinkle remaining 1/4 cup sugar on top. Bake in preheated 350° oven for 35 to 40 minutes. After 25 minutes, take a spoon and cut down through cake to the bottom of pan in several places to permit juices to come through cake.
In ungreased 9 x 9 x 2-inch baking pan, mix flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread smoothly in pan. Sprinkle with brown sugar and remaining 4 tablespoons cocoa. Pour hot water over batter. Bake at 350° for 40 minutes. Great topped with whipped cream or ice cream.
Boil chicken in salted water enough to cover. Remove chicken. Cook spaghetti in broth until done and drain. Cut cheese and melt in hot spaghetti. Cook onion in margarine on low heat until tender. Add to spaghetti. Add tomatoes, peas, pimento and boned, cut up chicken. Pour into casserole dish and bake at 350° until it bubbles. Do not bake until ready to serve.
Cut biscuits into fourths. Mix 1/2 cup brown sugar and ground cinnamon in a bowl. Coat biscuits in sugar/cinnamon mixture. Place biscuits in a greased Bundt pan. Preheat oven to 350°. Bring butter, 1 cup brown sugar, water and nuts to a boil for 2 minutes. Pour butter mixture over biscuits until all are covered. Bake for 25 minutes or until done.
Cream shortening and sugar together. Add well-beaten eggs and mix until smooth. Sift the flour once before measuring. Sift flour, baking powder, salt and soda together and add alternately with sour milk and mashed bananas. Beat well and add flavoring. Place in 2 greased and floured layer cake pans and bake approximately 30 minutes in 350° oven. When cool, frost cake with 7 minute or any white vanilla frosting.
Drain all fruit. Keep 1/3 cup mandarin orange juice and 2/3 cup pineapple juice.
Cook and drain spaghetti. Stir in oleo, Parmesan cheese and eggs. Form this mixture into a crust in a buttered 8 x 8-inch pan. Cook meat until tender and browned; drain. Stir in sauce; add green pepper. Pour meat sauce over crust; top with shredded Mozzarella. Bake at 350° for 20 minutes.
Brown chicken. Add remaining ingredients. Sprinkle with paprika. Bake at 350° for about 1 hour. Serve with rice.
Slowly brown pork with salt and onions in oil. Add the hot water and chicken bouillon; cover and cook slowly for 10 minutes. Add celery; cover and cook another 5 minutes. Add pepper; cover and cook slowly 5 to 10 minutes. Blend cornstarch, soy sauce, gravy sauce and cold water. Add to meat; cook until thickened. Serve with rice.
In a mixing bowl, beat together the oleo, sugar and egg. Then add the buttermilk, sour cream, vanilla and spice. Beat well. Add flour, baking powder and soda and mix by hand. Chill dough overnight. Roll small bits of dough on floured board into strips the size of a pencil and shape into a figure 8. Bake in preheated hot oven, probably 435°, until slightly brown; don't overbake.
Cream butter and sugar. Beat in egg yolks and whites. Stir in jam. Re-sift flour with other dry ingredients. Add flour in about three parts alternately with sour cream. Beat batter after each addition until well blended. Bake cake in two greased 9-inch layer pans or 9-inch tube pan in moderate 350° oven for 25 to 30 minutes. Ice as desired.
Mix first 5 ingredients. Add Ragu sauce and tomatoes. Simmer the sauce for 45 minutes. Layer: 1/4 sauce, 1/4 shells, 1/4 sour cream, 1/4 Provolone cheese and 1/4 Mozzarella cheese. Repeat layers until all items have been used. Top with grated Romano cheese. Bake 30 to 45 minutes at 350°.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed. Blend in egg. Pour over vanilla wafers in cupcake papers in cupcake pan. Bake at 325° for 25 minutes. Cool in pans, then chill. Then top with strawberry preserves.
Saute onion until limp; add garlic and tomatoes. Stir for a minute. Add potatoes and stir to pick up flavor from the first 3 ingredients. Pour in cup of beef broth and add water to fill your soup pot. Bring to a boil. Add salt and pepper to taste when boiling. Turn flame to simmer about 20 minutes when potatoes are soft. Add cheese and canned milk. Stir until cheese melts. Will feed 4. Time for complete meal is 30 minutes.
Heat cider, cloves, allspice, cinnamon and sugar. Boil; reduce heat and simmer 20 minutes. Strain cloves, allspice and cinnamon. Slice orange and add to cider bowl.
Chop onions finely. Spread large flour tortilla out. Blend cream cheese and sour cream. Add 1/2 cup onions. Spread mixture on tortillas. Roll up and refrigerate several hours or overnight. Slice into 1/2-inch pieces. Serve plain or with your choice of salsa or picante.
Preheat oven to 350°. Melt margarine in baking dish (13 x 9-inch). Sprinkle crumbs over margarine. Pour Eagle Brand milk over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes. Cool and cut into bars. Makes 24 to 36.
Cook until soft-ball stage, 238°. Pour out on greased marble slab. When a little cool, work to a cream with wooden paddle. Cut in small pieces.
Stretch French bread into large rectangle. Place pieces of pepperoni on bread covering it, but leaving a border. Place Provolone on top of pepperoni the same way. Fold edges of bread to make a border, then fold lengthwise each side to center and fold once more to overlap. Bake at 325° for 10 to 15 minutes until golden brown.
Boil chicken, salt, pepper, onions and sherry with enough water to cover for 1 hour. Debone and cut chicken into chunks. Save onions and use liquid to make rice according to package directions. Mix all ingredients including cooked onions. Put into greased casserole. Bake 1 hour at 350°.
Melt margarine and cocoa over low heat. Beat eggs well. Sift in sugar and flour. Beat until smooth. Pour cocoa mixture into eggs. Blend. Add vanilla and salt. Pour into 9 x 13 x 2-inch pan and bake at 350° for 20 to 25 minutes.
Melt 1/2 cup butter and 4 squares chocolate over low heat in a heavy saucepan. Cool. Stir in sugar. Add 4 eggs, one at a time, mixing well after each addition. Add flour, salt and 1 teaspoon of vanilla; mix well. Pour into a greased and floured 10 x 15-inch baking pan. Bake at 350° for 20 minutes or just until firm. Do not overbake. Melt remaining 1/2 cup butter and 1 square of chocolate over low heat in a heavy saucepan. Stir in powdered sugar, blending well. Remove from heat. Add egg, vanilla and lemon juice. Stir in pecans. Spread frosting over warm brownies.
Toss bread, ham and cheese in greased baking dish. Saut onion in butter until tender. Transfer onion to bowl. Add eggs, milk and mustard. Mix together. Pour over the bread mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55 to 65 minutes or until knife inserted in the middle comes out clean. Serve immediately. Serves 12 to 15.
Mix jello, sugar, cornstarch and boiling water. Boil until thickened. Let cool and fold in strawberries. Pour into baked pie shell. Chill and serve with whipped cream or Cool Whip.
Drain pineapple well, reserving 1/2 cup juice. Combine flour, baking soda, cinnamon, ginger and salt. Beat eggs, sugar, mayonnaise, pineapple and reserved pineapple juice in a bowl. Gradually beat in flour mixture until well mixed. Stir in carrots, raisins and nuts. Turn into greased and floured pans (two 9 x 5 x 3-inch loaves). Bake at 350° for 50 to 55 minutes or until center is done (not gooey). Cool and frost with white or silky lemon frosting.
Soak dried apples in water, to cover, overnight. Drain well. Combine apples and molasses; cook over medium heat, stirring frequently, 20 minutes or until apples absorb molasses. Set aside.
Boil sugar, water and Karo to hard crack. Remove from heat. Add oil and coloring. Spread powdered sugar on a jelly roll pan. Pour mixture in pan. When cool, sprinkle powdered sugar on top. Take out of pan. Break with hammer or metal knife.
Combine semi-sweet chocolate pieces, sweet cooking chocolate, marshmallow cream and nuts into large bowl and set aside. Combine sugar, salt, butter or margarine and evaporated milk in a heavy saucepan. Heat to boiling stirring constantly. Boil 6 minutes stirring often. Pour at once over chocolate mixture in bowl; stir vigorously with wooden or nylon spoon until chocolate is melted and mixture is creamy. Pour into buttered shallow pan. (I use a jelly roll pan. Can use a small cookie sheet.) Let stand a few hours to set; overnight is good, morning until afternoon is good. Cut into squares and store in tightly covered container. If you plan to keep it very long, it has to be refrigerated or it will mold in time. Good for Christmas and entertaining. Makes about 5 pounds.
Melt butter, marshmallows and oil. Pour over popcorn and add M&M's. Put into pan and let cool.
Cook breasts until done. Remove and add enough water to make 2 cups liquid. Add cooked rice (as directed on package), then add soup. Pour into baking dish (9 x 13 x 2-inches). Place broccoli around edge of dish. Place chicken down center of dish. Lay pimento in for garnish. Cover and cook at 350° or until broccoli is done, 20 to 30 minutes. Can add more broth if needed.
Thaw and drain spinach. Combine spinach and all remaining ingredients in casserole. Cover and bake at 350° for approximately 45 to 60 minutes.
Mix cream cheese and taco mix; blend well. Spread on large serving plate. Mix refried beans and taco sauce (enough to soften beans to spread). Spread over cream cheese mixture. Layer remaining ingredients; top with a little taco or picante sauce. Serve with taco chips.
Prepare apples and nuts. Combine oil and sugar. Add eggs and vanilla; beat well. Sift together salt, soda, baking powder and flour. Add gradually. The batter will be too stiff to use electric mixer. Fold in apples and nuts. Pour into 2 deep 9-inch pans or a 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. The top will be crusty. Requires no icing.
Blend Miracle Whip, sour cream, salt and lemon juice. Fold in chicken, celery, mushrooms and bacon. Chill well before serving on lettuce leaves. Garnish with grapes. Serve with ice tea and assorted crackers and cheese.
Boil on medium heat. Heat the ingredients until it comes to a boil. When you take this off, add 1 1/2 cups peanut butter, 1 jar of marshmallow cream and 1 teaspoon vanilla.