HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix water, yeast and sugar. Let stand for 5 minutes. Place salt and flour in a bowl. Add yeast mixture and stir. Shape into desired shape. Beat egg and brush on top. Bake 12 minutes at 425°.
Mix 1 1/2 cups crushed pretzels, butter and sugar together. Pat in 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool.
Melt oleo in large pan; add brown sugar. Mix well. Cool about 5 minutes. Add eggs. Sift dry ingredients and add to first mixture. Add nuts and chocolate chips; mix well. Bake at 350° for about 30 minutes in 9 x 13-inch pan.
Combine bread crumbs and Parmesan cheese. Dredge pork chops in crumbs, then in egg and again in crumb mixture. Place in Pyrex dish that has 1/4 cup melted butter in it. Bake at 325° for 1 hour. Turn after 30 minutes. Recipe works well for boneless chicken.
Layer 2 cans of Frito-Lay bean dip on a platter. Top with mashed avocados with lemon juice and pepper.
Mix ingredients together in crock-pot. Cook for 2 to 3 hours on low.
Combine flour, baking soda, salt and spices; set aside. Combine sugar, oil, eggs and vanilla in a large bowl, mix well. Add flour mixture, stirring well. Stir in apples. Spoon into a greased and floured Bundt pan. Bake at 325° for 1 hour and 30 minutes or until toothpick comes out clean.
Combine butter and sugar together. Add eggs and flour, then vanilla and lemon juice; blend well. Spread into a 15 x 10-inch cookie sheet. Drop spoonfuls of filling on top of batter. Bake at 350° for 25 to 30 minutes. Sprinkle powdered sugar over top. Cut into squares.
Wash and drain rice and add to milk and cook covered for 15 to 20 minutes until tender. Beat egg yolks thoroughly. Add 3 tablespoons sugar and the salt. Mix in some hot rice mixture and then add to remaining rice mixture. Cook, stirring for 2 minutes. Remove from heat. Cool. Add sherry. Beat egg whites until foamy and add remaining 3 tablespoons sugar. Beat until stiff. Add to rice mixture. Chill and serve.
Boil squash until tender; salt to taste and mash. Mix carrots, onions, soup, pimentos, sour cream and margarine to cooked squash. Add 1/2 package of stuffing mix. Pour into greased baking dish and top with remaining poultry stuffing. Bake at 350° for 30 to 45 minutes. Can be divided into 2 casserole dishes. Freezes well!
Mix confectioners sugar, egg and Crisco together in a bowl. Bring to a boil 3/8 cup sugar and water. Pour over mixture in the bowl and beat.
Combine ingredients, blending well. Chill one hour, then get 1 round loaf white or French bread and hollow out the middle. Put dip in and with the parts you cut out make bread cubes for dipping.
Mix sweet potatoes, sugar, eggs, salt and pumpkin pie mix. Add milk last. Pour into unbaked pie crust and bake at 350° for about 45 minutes.
Melt butter in saucepan. Add onion and celery; cook until lightly browned. Blend in flour, salt and pepper to form smooth paste. Gradually add milk and cook over medium heat, stirring constantly until mixture thickens. Add cheese, tuna and vegetables; pour into 1 1/2-quart casserole dish. Top with biscuits and bake at 350° for 20 to 25 minutes.
Brown beef in skillet; add onion and cook about 5 minutes. Drain off fat. Stir in seasoning mix. Add tomato sauce and beans. Pour into a 2-quart casserole dish. Top with crushed corn chips and cheese. Bake at 325° for 50 minutes.
Grease	cookie	sheet.	Cream the butter and 1 1/2 cups sugar until it is light	and fluffy. Add eggs and vanilla; beat well. Sift the flour, cream of	tartar, soda and salt together. Blend into creamed mixture. Combine cinnamon and 2 tablespoons sugar;	roll balls of dough into mixture to coat. Mash with fingers (this makes them pretty) or with a glass. Bake 8 to 10 minutes at 400°.
Bring to a boil and pour over pickles; let stand 3 days. Drain solution. Add 1 cup sugar; reheat and pour onto pickles. Let stand 3 days. Repeat until 3 cups sugar have been added. Pack pickles into jars. Heat vinegar solution. Pour over pickles and seal. (Will also keep without sealing.)
Set eggs in medium saucepan. Cover with water. Heat to a boil. Let boil for 5 minutes. Let eggs cool and remove shells. Remove 3 of the yolks and throw away. Take a fork and gently shred the remaining 3 whole eggs and 3 egg whites. Add the mayonnaise, onion and celery; mix, then add pepper and mustard to taste. Spread on slices of bread. Garnish with tomato and lettuce. Serves 4 sandwiches.
Sprinkle steak with paprika and allow to stand while preparing other ingredients. Cook steak and garlic in butter until meat is browned. Add onions and green peppers; continue cooking until vegetables wilt. Add tomatoes and broth. Cover and simmer about 15 minutes. Blend water with cornstarch and soy sauce. Stir into steak and cook until thickened. Serve over beds of fluffy rice. Serves 6.
Mix dry ingredients well, then sift together. Set aside. Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add oats and fruit. Mix on low speed. Add sifted dry ingredients and nuts. Mix well with a spoon. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 10 minutes. Yields approximately 4 dozen.
Cook vegetables; combine. Make cheese sauce by combining flour and butter or margarine in small saucepan. Stir until margarine melts; add milk. Continue stirring until milk is hot and sauce is thick; add cheese. Melt and pour over vegetables.
Brown hamburger and onions. Combine other ingredients, except cheese and biscuits. Add hamburger (drained) and mix well. Pour in a 2-quart casserole dish. Cut biscuits in half and put on top and sprinkle with cheese. Bake at 350° for 30 minutes.
Soften cream cheese. Mix everything together. Chill. Make into 2 large balls and roll in the nuts. Wrap in Saran Wrap and tinfoil. Freeze or chill until used. Great with any kind of crackers.
Heat oven to 350°. Grease and flour a 9-inch square cake pan. Mix all ingredients with mixer at low speed; beat until well mixed. Beat at medium speed for 3 minutes. Pour into pan. Bake for 55 to 60 minutes.
Place flour in a plastic bag. Add chicken, a few pieces at a time; shake until well coated. In large skillet over medium heat, brown a few pieces of chicken at a time in oil. Transfer to a 13 x 9 x 2-inch baking dish, skin side up. Sprinkle with salt and pepper; set aside. Drain pineapple juice into a 2-cup measuring cup. Add water to make 1 1/2 cups liquid; reserve liquid and pineapple slices.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients; add alternately with buttermilk to creamed mixture. Flour raisins and nuts. Add to mixture. Bake in 4 layers at 375° for 25 minutes.
Mix well in bowl the gelatin and sugar; add boiling water. Stir until dissolved. Add juice and wine. Mold and chill. Serve as dessert or as accompaniment to poultry.
Blend all ingredients. Use liberally. Broil, as usual. Brush on sauce while cooking.
Melt butter and add cubes; toss to cover cubes well. Add remaining ingredients and mix well. Bake 1 hour at 350°, uncovered.
Preheat oven to 350°. Melt chocolate and butter on top of double boiler. Beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs and fold into mixture. Pour into 9-inch pie pan. Bake 20 to 30 minutes.
Cream butter and sugar. Beat eggs in vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in sauerkraut. Put in greased pan and bake at 350° for 35 to 45 minutes.
Prepare brownie mix as directed on package. Pour into greased 13 x 9 pan that was sprayed. Beat cream cheese until smooth. Add sugar, egg and vanilla. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marbled effect. Bake at 350° for 35 to 40 minutes. Cool. Makes 24 brownies.
Mix cake mix, eggs, butter and water on medium speed for 4 minutes. Add bananas and pecans. Put into 2 loaf pans and cook at 350° for 45 minutes to 1 hour.
In 2 tablespoons oil, brown meat after dipping in flour, salt and pepper mixture. Add chopped onion and stir in Dutch oven for 5 minutes. Add canned broth and marjoram. Add cut carrots, celery and potatoes and 2 cups water; cook on medium high heat until vegetables are tender, about 45 minutes. Serve. Great reheated, too!
Mix beef with beaten egg. Add chopped onion and salt and pepper to taste. Serve immediately on buttered ry bread.
Drain strawberries, reserving 1/2 cup syrup. Dissolve gelatin in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl. Fold in drained strawberries. Split cake crosswise, making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides of cake with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add bananas and mix until smooth. Combine flour, baking powder, soda and salt. Add to creamed mixture, stirring just enough to moisten. Stir in chopped pecans. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. Remove to wire rack to complete cooling.
Cook and cut chicken into pieces. Layer chicken in the bottom of a 9 x 13-inch pan. Cover with a layer of Swiss cheese slices. Mix the soup with milk and pour over the cheese and chicken. Melt margarine and add stuffing. Mix together and cover top of chicken and soup mixture. Bake at 350° for 30 minutes or until bubbly.
Prepare pie crust according to package directions for a one crust (9-inch) filled pie. Refrigerate remaining crust for later use. In a small mixing bowl, beat cream cheese, granulated sugar, 1 of the eggs, 1 teaspoon vanilla and salt until smooth. Pour over bottom of prepared crust. Sprinkle pecans over cream cheese layer.
Mix all ingredients; batter will be stiff. Using your fingers, pat the batter into a 9 x 13-inch greased pan; set aside.
Heat oven to 400°. Grease 12 medium muffin cups or line with paper baking cups. Combine dry ingredients. Add remaining ingredients, except apples, mixing just until moistened. Gently fold in apples. Fill cups 2/3 full. Bake for 20 to 25 minutes or until golden brown. Makes 1 dozen. One muffin = 160 calories and contains 24 gr. carbohydrates, 3 gr. protein and 6 gr. fat.
Preheat oven to 350°. Grease bottoms of two 9 x 5-inch loaf pans.
Slice meat thin ( a meat slicer works well). Put all jalapeno juice in and cut up a few jalapenos, depending on how hot you want taste (optional).	Marinate for 3 to 4 days in juice mixture. Place on trays of a food dehydrator and cook for 8 hours rotating trays every two hours, top to bottom. This will do 5 pounds of meat, venison or beef.
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl. Blend until smooth and creamy. Beat in eggs.
Grind the first 3 ingredients. Put in a large pot. Add remaining ingredients. Boil slowly for 3 hours, uncovered. Pour into sterilized jars and seal tightly. Great with meat loaf or any meat dishes. Makes about 5 1/2 pints. Green tomatoes can be used.
Spray 9 x 9-inch pan with Pam. Sift dry ingredients directly into the pan. Mix lightly with wooden spoon and make three hollows in flour mixture. Mix melted butter, vinegar and vanilla. Pour into hollows. Pour 1 cup cold water over everything and stir just until mixed with wooden spoon. Frost by sprinkling batter with 1/2 cup chocolate chips and pecan halves. Bake at 350° for 30 minutes.
Heat electric frypan to 220°. Melt butter in pan; add dates and salt. Beat eggs and sugar and add to pan. Cook until thick, stirring constantly. Cool, then add fruit and nuts. Stir in Rice Krispies and flavoring. Form 1 1/2-inch balls and roll in coconut or extra chopped nuts. Store in refrigerator. Will keep up to 1 month.
Heat oven to 400°. Grease sides and bottom of a baking dish. Crack the egg into the mixing bowl. Mix. Add undrained corn and half of the cheese to the egg. Mix well with a wooden spoon. Add the dry muffin mix. Stir until the ingredients are wet. (The batter will be thick.) Spoon into baking dish. Open sausage links and pat dry. Arrange links on top of batter. Bake about 30 minutes until top is golden brown. Sprinkle with remaining cheese. Makes 4 servings.
With a rotary mixer, beat eggs to blend. Add the salad oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and the pineapple. Combine the flour with the baking powder, baking soda, salt, cinnamon, nutmeg and nuts. Stir gently into zucchini mixture, just until blended. Stir in mashed banana. Divide batter equally into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 1 hour, or until toothpick inserted in center comes out clean. Turn out on wire racks to cool.
Peel and chop Vidalias. Melt butter in pan; saute onions until tender. Add salt, pepper and Worcestershire sauce. Simmer for 10 minutes. Good with meats.
Cream together the margarine (butter) and sugar. Add egg and beat until smooth and fluffy. Stir in vanilla. Sift together the flour, baking powder and salt. Add flour mixture and milk alternately. Chill dough until easy to handle. Roll out to desired thickness on lightly floured board. Cut with cookie cutter. Bake at 375° for 8 to 10 minutes.
Mix all ingredients except pecans together. Cover with pecans. Bake at 325° for 20 minutes.
Cut fish into 1-inch pieces. Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in hot water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer for 30 minutes. Add fish. Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup rice in each bowl. Fill with the fish gumbo.
Brown meats. Add onions, peppers, onion tops and celery. Add beef broth. Simmer for all flavors to blend, about 20 minutes. Do not let dry out. Stir in cooked rice when ready to serve. Meat mixture can be frozen for later use.
Mix all ingredients in a large bowl and marinate for at least 1 hour. Fry quickly in a hot skillet. Serve over rice. Serves 4.
Cream oleo, peanut butter and sugars. Add vanilla and egg; beat well. Add flour, soda and salt. Shape into balls and place on ungreased cookie sheet. Flatten with tines of fork dipped in sugar. Bake at 375° for 12 minutes.
Mix sugar and oil and add eggs. Mix well. Mix dry ingredients together and add to mixture, alternate with buttermilk. Add prunes and nuts and mix well. Bake at 350 in tube pan or oblong pan 45 - 50 minutes. Cool in pan 10 minutes before removing. Frost as desired.
Spray a large skillet with nonstick coating. Add zucchini and summer squash and cook until crisp-tender. Remove from skillet. Add oil, chicken, garlic, basil and pepper to skillet. Cook and stir until chicken is tender. Combine milk and flour; add to skillet. Cook and stir until thickened and bubbly. To serve, gently toss together chicken mixture, pasta, vegetables and Parmesan cheese.
Combine flour, cinnamon and sugar. Work in the butter or oleo. Beat 2 eggs and add to mixture. It will be very stiff. Make as many thin layers (using layer cake pans) as you can. I usually get six. Cool. Fill each layer with sweetened whip cream. If you wish, you can grate sweetened chocolate over top to decorate.
Cut white chocolate into small pieces in pan in prepared oven at 350°. Turn oven off. Add 4 or 5 pounds of Spanish peanuts. Mix well and drop on wax paper by teaspoon. Let cool.
Mix preserves, horseradish and dry mustard in processor, blender or with a hand mixer until well blended. Just pour over brick of cream cheese and serve with Wheat Thins or crackers of your choice. Yum!
Scald tomatoes for 15 minutes. Drain well. Add remaining ingredients. Cook slowly together for 1/2 hour. Seal hot in sterilized jars.
Cream butter with sugar. Melt chocolate over boiling water, then cool. Stir in sugar mixture. Add eggs, 1 at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Pour into crust and chill 2 hours or freeze. Delicious served either way.
Drain pineapple well. Mix together the first 4 ingredients. Add Cool Whip. Mix well again. Freeze. Thaw 30 minutes; cut and serve.
Blend (in large bowl) butter, salt and sauces. Stir in pecan halves to coat. Place pecans on cookie sheet. Bake at 250° for 45 minutes. Stir gently every 15 minutes. Spread cream cheese between 2 pecan halves to serve.
Brown ground beef and drain. Stir in cream of mushroom soup and mushrooms. Heat until bubbly. Add sour cream. Stir and heat only until warmed. Serve over cooked rice or noodles.
Cook spaghetti until almost done. Saute mushrooms in 1 stick of butter. Mix together soup and sour cream. Layer in a 9 x 13-inch baking dish in the order listed: soup-cream mix, spaghetti, chicken and mushrooms. Repeat whole process until pan is filled. Top with Parmesan cheese. Bake 40 minutes at 300°. Serves 8.
Heat butter in small frypan. Brown ground beef. Drain fat. Add sauce and simmer for 5 minutes.
Boil broccoli. Saute onions in butter. Add soup and 1 can water. Add broccoli, cheese and crab meat; mix thoroughly. Put into casserole; sprinkle with croutons. After baking, bake for 20 to 25 minutes in a 350° oven. Serves 12.
Bring tomato soup to boil; remove from heat. Add gelatine to cream cheese; mix until smooth. Add mayonnaise. Fold in tuna, onion and celery. Pour into greased mold; refrigerate at least 1 hour, preferably overnight. Great with crackers and good for potluck. May use blender for celery, onions and tuna. Absolutely delicious.
Cook vegetables separately for a few minutes. Blend soup, sour cream and onion soup mix. Mix with vegetables. Add water chestnuts. Pour into casserole. Brown rice cereal in butter in skillet. Pour on casserole. Bake, covered, at 350° for 30 minutes.
Cook bacon until crisp. Add onion and garlic. Cook, covered, 2 1/2 minutes until onion is tender. Remove and set aside.
Melt butter and sugar; beat eggs into mixture. Add cut up dates. Mix together and cook 10 minutes. Add Rice Krispies, nuts and vanilla. Mix together. Roll into balls, then roll in coconut.
With a fork mix first 4 ingredients. In a separate dish beat remaining ingredients. Combine the two mixtures, stirring with fork until all ingredients are moist. Then with your hands form balls. Chill at least 15 minutes before rolling into shape. You can also freeze leftovers.
Combine broth and tomatoes with water (combined with cornstarch); cook until thickened. Add beans, carrots, macaroni, onion, cheese and garlic powder. Heat. Serve with additional Parmesan cheese. Makes 6 servings.
Mix and sift flour, soda, spices and salt. Add oleo, vanilla, egg and Sweeta. Beat until well blended. Stir in grated apples and nuts. Bake in well-greased 8-inch pan at 375° for 40 to 45 minutes.
Heat fat to 375°. Make a hole in center of each biscuit with thumb; stretch into doughnut shape. Fry in fat for about 2 minutes or until golden brown. Remove from pan; place on paper towels to drain. Roll in sugar or cinnamon; serve warm.
Brown hamburger and drain. Mix taco seasoning, corn and beans with juice into hamburger.
Mix eggs, baking soda, pumpkin and vanilla together. Put rest of ingredients in separate bowl. Add dry ingredients to wet ingredients a little at a time and beat on low speed with mixer. Bake at 350° for 30 minutes. Makes 12 cupcakes. Serves 4.
Combine shortening, sugar, molasses and eggs; cream until light and fluffy. Combine dry ingredients; add to creamed mixture, blending well. Cover and chill at least 1 hour. Divide dough into 5 parts and pat into 5 well-greased and floured 9-inch cake pans. Bake at 400° for 8 to 10 minutes. Spread apple filling on layers. Stack layers.
Mix beans, syrup, brown sugar, vinegar, pepper and onion together in 1 large bowl. Cover top with pieces of bacon. Cook, covered, for 1 hour in oven at 375° or 400°.
Drain crab well and add to all the other ingredients except the bread. Mix thoroughly and refrigerate. Serve as a spread on the rye bread.
Brown hamburger and onion. Drain and add salt, pepper, oregano, tomato sauce and spaghetti sauce. Cook noodles, drain and mix with soup. Layer noodles, meat. Repeat. Put Mozzarella cheese on top. Bake at 350° for 45 minutes.
Cut apple into thin slices and spread on peanut butter. Top with another slice of apple. Walla! Peanut Butter-Apple "Sandwiches".
Combine Bisquick, egg and milk. Beat with a rotary beater in medium bowl until smooth. Fold in 1/2 cup cranberry sauce (cut up). Pour batter by 1/4 cupfuls onto hot griddle. Turn when bubbles appear. Bake other side until golden brown.
Cut vegetables in medium pieces. Boil covered for 10 minutes. Turn on low heat and simmer until vegetables are soft. Season with dry onion mix.
Butter the bottom and sides of a 9 x 13 x 3-inch baking pan. Layer vanilla wafers on the bottom (whole wafers). Cook the berries (no sugar added) slowly until they are just ready to burst (should still be whole and firm). Cool. Layer the cooled berries over the wafers. Prepare pudding according to directions and layer the pudding over the berries. Prepare Dream Whip according to directions and layer over the pudding. Make about 3/4 cup of crushed vanilla wafer crumbs and sprinkle over the Dream Whip. Chill for 2 hours. A cake this size will make 10 to 12 nice size servings.
Beat egg. Add sifted confectioners sugar. Mix well. Add lemon rind and sour cream. Add sifted flour and baking powder. Mix well and knead until elastic. Roll out 1/8 inch thick on lightly floured board. Cut into 3/4 inch wide strips and diagonally every 2 inches. Cut slit and pull through to make a bowknot. Fry in deep fat about 10 seconds per side. Drain, cool and sprinkle with powdered sugar.
Mix Bisquick and milk well and put onto 1/2 cup flour on wax paper. Roll dough mixture in flour until evenly coated. Pinch off balls of dough and roll to form ball. Pat out and place in pan with small amount of cooking oil. Bake at 400° until golden brown.
Sift sugar, flour, cocoa, soda and salt. Add egg, shortening, water and vanilla. Beat well. Place in greased and floured 8-inch round pan. Bake at 350° for 25 minutes. Can be doubled.
Beat egg. Add corn meal and milk. Let stand while preparing sauce, ground beef, onion, tomato sauce, olives, corn, tomato soup, cheese and chili powder.
Fry hamburger until brown; drain. Add water, onion, salt, pepper, chili powder, sugar, ketchup and mustard. Mix well in skillet. Simmer 15 minutes.
In a large pot, add chicken broth, water, chicken and onion. Boil until chicken is done; then remove chicken and set aside to cool. Flatten biscuits and cut into 6 pieces (each biscuit). Put slices into boiling broth, stirring as you put them in so they won't stick. Add both packs.
Mix first five (5) ingredients well in a mixer. Slowly add 2 cups oil while beating. Add poppy seed. Makes 1 quart. Pour about 5 to 6 tablespoons over fruit. Keep in refrigerator.
Place bread cubes and raisins in baking dish. In heavy pan, beat eggs slightly and stir in milk, spices and margarine. Heat slowly until margarine is melted. Pour over bread mixture and sprinkle on 1 tablespoon sugar. Bake 40 minutes at 350°.
Mix ingredients together in a medium saucepan. Cok on medium heat, stirring constantly, until mixture is thick and doughy. Put out on wax paper. Cool and knead. Store dough in an airtight container.
Saute carrots, celery and onions in oil until lightly browned. In a soup pot, bring chicken stock to the boil. Add vegetables and simmer for 45 minutes. Dredge cheese in flour and add to soup, stirring constantly until mixture thickens. Add salt, pepper, mustard, hot sauce and Worcestershire sauce. Add beer and stir until hot. Garnish with parsley. Makes 6 to 8 servings.
Put the 1/2 stick of margarine into a square baking dish or casserole and then put pan in a 350° oven to melt margarine while mixing remaining ingredients. Beat eggs with flour. Put the rest in and mix, then pour mixture into hot casserole dish with melted butter. Bake at 350° for 30 minutes or until knife inserted in the middle is clean. Allow to rest about 10 minutes before serving.