HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the sugar and shortening together. Add eggs and sorghum; beat well. Add dry ingredients; mix well. Bake.
Cream shortening and sugar. Add egg yolks one at a time. Add flour, salt and soda alternately with buttermilk. Stir in vanilla. Whip egg whites until foamy; fold in cake batter. Bake at 350° for 1 hour and 15 minutes.
Fry hamburger; heat pork and beans. Take a large baking dish and put 1 layer of hamburger, 1 layer of beans and 1 layer of cheese. Repeat until all ingredients are gone. Place biscuits on top. Put in oven on temperature that biscuits can calls for. Bake until brown.
Mix flour, sugar and marshmallows in large mixing bowl. Set aside. Melt and bring to a boil the margarine, shortening, cocoa and cola. When mixture boils, pour over flour mixture. Beat eggs, buttermilk (I put about a tablespoon of table vinegar in regular milk to make my buttermilk) and soda. Add to mixture. Batter will be thin. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes. Test center for doneness.
Mix everything together except sour cream and pour half the mixture into a dish. Refrigerate. When set, spread sour cream evenly over it and put rest of mixture on top.
Mix all ingredients well. Stir in 1 cup Rice Krispies. Shape into 1/2-inch balls. Press with fork. Bake 12 to 15 minutes at 400°.
In large skillet heat corn oil; add beef and saute until almost brown, then add garlic and cook until soft. Stir in frozen vegetables, soy sauce, ginger, contents of one flavor packet from soup and 2 cups of water. Bring to boil, lower heat and simmer about 5 minutes. Meanwhile, mix together 2 tablespoons of cornstarch in 1/4 cup water. Stir into vegetable/beef mixture until mixture thickens. Cook noodles per package directions. Serve over noodles. Serves 4.
Soak 2 pkgs yeast in 1/2 c warm water. Melt 1/2 c margarine in 1 c hot water. Add 1 c cold water, salt and sugar. When lukewarm add yeast and well beaten eggs. Add 7 1/2 c flour to mixture, 2 c at a time and vigorously after each addition. Cover and store in refrigerator. Roll out and cut into rolls, placing in greased pan and let rise 2 hours before baking. Bake at 400 for 10 - 15 minutes or until dough is light brown. Dough will keep several days in refrigerator, but should be worked down each day until used.
Mix ingredients together. Spoon into muffin tins. Bake at 350° until brown.
Place all ingredients in a bottle and shake well. Pour over chicken and marinate overnight. Place in a pan and cook 1 hour at 350°. Baste every 15 minutes. Turn chicken after 1/2 hour. Enjoy!
Place the apples in a buttered 10 x 6 x2-inch baking dish. Sprinkle with cinnamon, salt and water. Mix together the flour, sugar and butter and drop mixture over apples. Bake at 350° for 40 minutes. Serve warm with whipped cream or vanilla ice cream.
Mix cake mix as directed, but add the Skor bits. Bake cake. When cake is done, poke holes in hot cake. Pour half jar of caramel topping and can of milk over top. Refrigerate until completely cool. Top with the Cool Whip. Sprinkle crushed Skor bar on top. (Can use Heath bar or Heath bits.)
In a 3-quart microwaveproof casserole, combine oil, garlic, onion, chili, cumin, oregano, cinnamon, salt, cayenne and black pepper. Cover with wax paper; cook on High for 3 minutes or until onion is tender. Add remaining ingredients, except scallops. Cover; cook on High 8 to 10 minutes until mixture is boiling. Stir well. Place scallops around outer rim of dish. Cover with wax paper. Cook for 15 minutes. Let stand, covered, for 5 minutes before serving. Serve with rice and a dollop of sour cream.
Mix well buttermilk, eggs and cooking oil and add self-rising flour, sugar and baking soda. Mix all together until well moistened. Need not beat out all lumps. Bake on hot griddle.
Melt margarine. Stir in salt, mustard, flour and pepper until smooth. Add milk; stir in cheese until melted. Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake at 375° for 25 minutes or until done.
Soften cream cheese; add remaining ingredients. Mix well. Chill if desired. Serve with crackers.
Cream together first 5 ingredients. Sift together flour, soda and salt. Add to creamed mixture with oatmeal. Roll in balls. Grease pan first time. Bake in 375° oven.
Mix 1 cup brown sugar, flour, milk, baking powder, salt and raisins together. Put into a deep dish. Combine boiling water, butter, 1 1/2 cups brown sugar and nutmeg. Pour over top. Bake at 350° for 30 to 45 minutes. When put to bake, batter is on bottom and sauce on top. When completed, these are reversed.
Drain and mash sweet potatoes. Add sugar, beaten eggs and butter. Mix well and add vanilla. Pour into two 9-inch pie crusts. Bake 30 to 45 minutes at 350°.
Butter the bun on bottom half. Sprinkle desired amount of brown sugar over the buttered bun, then top with a slice of ham and Swiss cheese. Spread mustard on top half of bun. Sprinkle poppy seeds on the mustard and onions. Close sandwich and wrap in tinfoil. Bake at 350° for around 15 to 20 minutes or until heated through.
Combine broccoli and water and boil to crisp-tender. Drain. Arrange broccoli in lightly greased 1 1/2-quart casserole. Combine soup and milk, stirring until smooth. Pour half of the mixture over broccoli. Sprinkle cheese over soup layer. Top with remaining soup. Combine crumbs and butter. Scatter over top of casserole. Bake at 350° for 25 minutes or until lightly brown.
Preheat oven to 375°. In large saucepan, cook beef until brown; drain well. Add taco seasoning, garlic, cayenne and water. Simmer, uncovered, for 10 minutes; set aside. Sprinkle cornmeal in bottom of 9 x 13-inch casserole (preferably a baking stone). Place 6 tortillas in bottom of dish, overlapping and extending edges up slightly.
Mix sugar, butter and milk in pan. Let boil for 9 minutes at mid-heat. Remove from heat. Add chocolate chips and marshmallow cream. Add pecans. Pour fudge into buttered pan. Cool before cutting.
Wrap each scallop with a piece of bacon and secure with a toothpick. Sprinkle with seasonings and lemon juice. Place on a rack in a shallow roasting pan. Broil 5 inches from heat for 8 minutes or until bacon is crisp, turning once. Serve immediately. Yields 4 servings. Prep time: 8 minutes.
Heat oven to 300°. Spray spring-form pan, 9 x 3-inch, with nonstick spray. Sprinkle wafer crumbs on bottom of pan. Beat yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed until smooth. Place 1 cup of batter in bowl. Beat in cocoa and extract until blended. Spread batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect. Don't touch bottom! Bake 1 hour. Turn oven off. Leave cake in oven 30 minutes, then remove it. Cool 15 to 18 minutes. Prepare Raspberry Topping. Spread over cheesecake carefully. Cover and refrigerate for 3 hours.
Cut washed peppers in half and remove seeds and membrane. Cook in boiling water for 5 minutes. Place in buttered casserole. Brown beef and onion in oil and drain off fat. Add 1 cup of the tomato sauce and seasonings and cooked rice. Spoon mixture into green peppers, heaping full, then pour the rest of tomato sauce over all. Cover and bake at 350° for 20 minutes. Uncover. Sprinkle with grated cheese and buttered crumbs and bake 10 minutes more.
Place chocolate in a microwave-safe container. Microwave at 100% for 2 1/2 to 3 minutes or until melted, stirring halfway through cooking. Stir in butter until smooth. Spread over cookies or cookie bars.
Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling for five minutes over medium heat, stirring constantly to prevent scorching.
Freeze cookie dough for 1 hour before using. Line pizza pan with foil. Spread cookie dough onto pizza pan. Bake for 10 minutes or until lightly brown at 375°. Mix cream cheese, sugar and vanilla. Allow cookie dough to cool, then turn over onto a plate. Spread cream cheese mixture onto cookie crust. Top with favorite fruit and enjoy.
Mix corned beef, sauerkraut and cream cheese. Form into little balls (50 to 60). Dip into beaten egg and roll in bread crumbs. Refrigerate overnight. Deep fry until golden brown.
Arrange chicken, skin side up, in a shallow baking dish. Cut bacon in 2-inch strips. Layer over chicken. Bake, uncovered, at 350° for 45 minutes. Pour off some of drippings, if desired. Blend soup and sour cream. Pour over chicken and continue baking another 30 minutes.
Cut bacon while partially frozen into strips; saute peppers, onions and bacon until done. Add to beans and brown sugar. Bake at 325° for 1 1/2 to 2 hours, uncovered. Bake longer if needed.
Reserve one cup of Cool Whip. Mix pudding mix, milk, condensed milk and remaining Cool Whip. Put alternating layers of cookies, banana slices and pudding mixture in bowl. Spread the reserved Cool Whip on top.
Dissolve the 3 packages of jello in boiling water. Let cool until slightly thickened, then add beets, pineapple and nuts.
Melt the butter or oleo and chocolate in a saucepan until smooth over low heat. Stir in the cocoa, sugar, cream and salt. Bring slowly to just a boil; do not stir. Remove from heat. Add vanilla and serve warm. Makes 1 1/2 cups.
Cook sugar, syrup and water to the soft ball stage at 238°. Add peanuts and salt. Cook to hard crack, 290°. Remove from heat and add butter and soda. Stir well. Pour into greased platter. Cool by lifting around edge. When cool, but still slightly warm, turn over. Break into pieces.
Mix and cool 20 minutes before baking. Drop on greased pan. Decorate and bake at 325° for 8 to 10 minutes.
Preheat oven to 350°. Melt in a small pan 1/2 bag chocolate chips and 1/4 cup butter. Set aside for use as the coating. Sift flour and salt on waxed paper. Beat together margarine, sugar, egg and vanilla. Blend in flour mixture. Stir in chocolate pieces (other 1/2 bag). Shape mixture into "logs" which are 2-inches long and 1/2-inch in diameter. Place on ungreased cookie sheet and bake for 12 to 15 minutes. After cooling, dip each end into the coating and then the crushed walnuts. Cool and serve. Makes about 4 1/2 dozen.
Mix all ingredients. Spread on tortillas and roll. Refrigerate overnight in a covered container. Slice in 1-inch pieces and serve. Makes 6 to 8 (10-inch) rolls.
Shred cabbage. Layer cabbage, onion and bell pepper in a large bowl. Pour 1 cup sugar over top; do not stir. Boil vinegar, oil, dry mustard, celery seed and salt. Pour over cabbage mixture. Refrigerate 24 hours. Stir before serving.
In a skillet, mix the butter, egg, dates, coconut, sugar and salt. Cook on a medium-low heat 5 to 10 minutes or until mixture thickens and bubbles. Cool 10 minutes or until mixture can be handled. Shape into a cone. Roll cone in red sugar. Add green frosting on top.
Cook the first 3 ingredients in small amount of butter. Mix remaining ingredients; pour over corn and stir. Fold in 2 eggs whites. Pour into well-buttered casserole dish. Bake in pie pan of water for 45 minutes at 350°. Remove pan of water and bake 15 minutes at 350° to brown.
Rinse, drain and flake crabmeat. Prepare gravy mix according to package directions. Mix lightly with crabmeat, mayonnaise, mushrooms, parsley and lemon juice. Spoon into shallow buttered casserole. Top with buttered crumbs. Bake at 400° for 15 minutes.
Cream butter with sugar. Add eggs, one at a time. Sift flour, salt and soda together. Melt Hershey bars. Cool to lukewarm and add vanilla. Add buttermilk alternately with flour to butter and egg mixture. Add melted chocolate. Bake in tube pan at 320° for 1 hour and 20 minutes.
In a mixing bowl, combine margarine, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, salt and spices; stir into the molasses mixture. Spread into a greased 15 x 10 x 1-inch baking pan. Sprinkle with remaining sugar. Bake at 375° for 10 to 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Yield: 2 1/2 dozen.
Combine all ingredients and mix well. Store in airtight container. Makes approximately 3 cups dry mixture.
Cream well sugar, oleo and Crisco. Add egg yolks, one at a time, to mixture. Add flour and buttermilk. Fold in well. Beat egg whites and add with coconut and pecans to mixture. Bake at 350° until brown about 25 minutes.
Place eggplant and tomatoes on bottom of cookie sheet. Place onion and pepper on top of tomatoes. Top with Mozzarella cheese. Sprinkle a little oil on top of cheese. Bake at 350° for 40 minutes.
Mix all ingredients; bring to a boil. Simmer for 5 to 10 minutes.
Place potatoes in a lightly greased 11 x 7 x 1 1/2-inch baking dish. Sprinkle with rosemary and pepper. Combine milk and gravy mix. Pour over potatoes. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes or until tender.
Place side of ribs on a rack in a large, flat pan. Place 2 plus cups of water in the pan and cover tightly with aluminum foil. Place on the stove under high heat. When steaming, reduce heat to low-medium and parboil for 45 minutes. Combine the remaining ingredients, except honey. When ribs are done, cut them using a sharp knife. Place them in a marinating dish and cover with the marinade for a minimum of 5 hours. Turn the ribs every few hours.
In a bowl, combine flour, baking powder, baking soda, salt, cardamom and cinnamon; set aside. In a second bowl, beat butter with brown sugar until light and fluffy. Add egg and vanilla extract and beat well. Add flour mixture in 2 or 3 batches. Stir in carrots, pecans and raisins. Drop by tablespoons, 2 inches apart onto lightly greased cookie sheet. Bake in 325° oven for 20 to 25 minutes. Makes 3 dozen.
Combine cornbread mix and onion. Combine remaining ingredients then add to cornbread mixture, beat just enough to moisten thoroughly. Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 50 to 55 minutes or until lightly browned with edges pulling away from side of pan. Best if served warm. 18 to 24 servings.
Melt margarine in a 9 x 12-inch baking dish. Mix together sugar, flour, milk and egg. Pour into dish containing melted margarine. Pour fruit filling into middle of dish containing other ingredients. Do not stir. Bake at 350° for 30 or 45 minutes until brown.
Bake a white cake as directed in 13 x 9-inch pan. While it is hot, puncture holes in top of cake. Pour cream de coconut over cake, then Eagle Brand milk. Spread pineapple over the cake. Ice cake with Cool Whip and sprinkle coconut over top. Chill before serving.
Heat olive oil in medium heat in a large saucepan. Add chicken breast, salt, cumin, garlic powder, potatoes, bell pepper and onion. Stir until chicken turns white. Add cooking wine, tomato sauce, water, bouillon cube and cilantro. Cook until potatoes become soft, about 30 minutes.
Cream shortening and sugar. Add molasses. Add beaten eggs. Add flour to make a good batter. Add spices. Mix soda in sour milk. Add. Mix well. Bake in moderate oven about 30 minutes. Test with toothpick. If it comes out clean and shrinks from sides of pan, it is done.
Mix according to directions for the cake mix. Divide batter in half and bake in 2 pans. Bake for 20 minutes at 350°. Cake will be about 1-inch thick. While cake is baking, mix evaporated milk in sugar. Bring to rapid boil. Remove from heat and add marshmallows. Stir until dissolved. Add coconut. Pour over 2 cakes.
Mix sugar, milk, cocoa and margarine. Boil 3 minutes then add oats, peanut butter and vanilla. Stir well. Drop by rounded teaspoonfuls on waxed paper. May be eaten with 1/2 hour after making. Keep in cool place and an airtight container.
Cream shortening, add sugar and eggs. Alternate adding flour and milk. Mix well and pour into 8 inch cake pans. Bake at 350 degrees until done.
Beat together eggs, butter and vanilla. Mix together cocoa, flour and sugar. Add moist ingredients to dry and stir well. Add nuts, if desired. Bake in 350° oven for 25 minutes in greased 8 x 8-inch or 9 x 9-inch pan.
Steam the beans until crisp or soft, your choice. Drizzle with olive oil, salt, pepper and garlic parsley blend. Toss together and serve.
Peel husks back just enough to remove silk. Return husks to their original position. In a sink or large kettle, soak corn covered in water for 30 minutes. Drain. Grill corn on an uncovered grill directly over medium-hot coals for 20 to 25 minutes or until tender, turning often.
Place butter and onion in pan. Heat on Full power for 3 to 4 minutes, until onion is tender. Add beef; cook on Full power for 4 minutes, until beef is no longer pink. Stir twice during cooking time. Add salt, pepper, sauce, water, oregano and basil. Cook on High for 4 minutes. Break spaghetti and stir into sauce and cook 18 to 20 minutes, until spaghetti is tender. Stir 3 times during cooking. If desired, sprinkle with Parmesan cheese before serving.
Mix flour, nuts and oleo. Spread evenly on bottom of 13 x 9 x 2-inch pan. Bake at 350° for 15 to 18 minutes. Cool.
Melt oleo; break vermicelli into oleo and brown. Add rice, mushrooms, onion, consomme, salt and pepper and add 1 cup water. Cover and cook, stirring as necessary, for 20 minutes or until almost dry, then add last cup of water. Simmer until dry, about 30 minutes.
Mix all ingredients including juice in minced clams. Heat at 350° in oven until bubbly. Serve with crackers, bread sticks and chips. Delicious.
Drain potatoes. While potatoes are still hot, add all ingredients, except bacon. Stir with wooden spoon until of spreading consistency. Pour into buttered 9 x 13-inch dish. Top with crumbled bacon. Bake at 325° for 1 hour or until bubbly and bacon is crisp. Excellent for holiday dinners. Can be made the day before, except for adding the bacon crumbles.
Mix dry ingredients; add milk, egg yolk and vanilla. Cook on medium heat, stirring constantly. When mixture begins to thicken, add margarine. Filling is done when thick and forms a peak. Use egg whites to make meringue for top. Brown meringue in oven.
In a large bowl, combine all ingredients except corn chips and 1/2 cup of the cheese. Slightly crush 2 cups corn chips and add to meat mixture. Put into 8-inch square pan. Bake 40 to 50 minutes at 350°. Top with remaining corn chips and cheese. Return to the oven for 5 minutes or until cheese melts.
A goodly sized piece of left over ham to add to a ham hock, add salt and cover with water and simmer for 2 hours, remove meat from the bones and add it to the broth along with one pound of dry split peas, one large chopped onion and 1/4 teaspoon of garlic powder. Simmer for 3 or 4 hours stirring frequently. Serve with a dollop of whipped cream or a sprinkle of parmesan cheese and a dash of paprika.
Cream the Crisco. Add sugar and beaten egg. Dissolve soda and cocoa in sour milk. Add to the mixture. Stir in flour slowly. Beat 100 times. Place in well-greased pan and bake at 350° about 30 minutes.
Wash potatoes and boil about 30 minutes. Cool. Peel or leave skins on as you desire. Cut in lengthwise wedges. Place in a 9 x 13-inch baking dish. Combine remaining ingredients. Brush over potatoes. Spray pan with cooking spray and also spray on top of potatoes. Sprinkle paprika on top. Bake at 350° for one hour.
Dip chicken in egg, then flour. Melt butter in skillet. Brown chicken over medium heat, 4 minutes, turning once. Stir in golden herb lemon soup mix, blended with water. Put lemon slice on each piece of chicken. Bring to a boil, then simmer, covered, 10 minutes until sauce thickens and chicken is done. Serve over hot rice, spooning sauce over chicken. Makes 4 servings. Very good!
Combine sugar and syrup in 2-quart casserole and stir. Add peanuts and salt and cook on High for 4 minutes. Stir and cook on High for 4 minutes. Stir in butter and vanilla. Cook for 2 minutes and 40 seconds on High. Add soda immediately and stir slowly and spread on lightly buttered cookie sheet.
Cream butter and sugar. Add egg yolks, salt, spices and flour. Mix well and add apples and stir. Beat egg whites until stiff. Fold into apple mixture. Pour into pie shell. Bake at 350° until done.
Lightly brown the ground beef, then add the chopped onions. Simmer for a few minutes. Place all the ingredients into slow cooker. Cook 9 to 10 hours on low setting. After the allotted time, stir chili and check the seasonings.
Flour and salt steak. Brown in bacon grease. Remove steak and make loose gravy with flour, tomatoes and water. Now return steak to gravy mixture. Add peppers, bouillon cubes, soy sauce or Kitchen bouquet and onions. Cover and simmer for 20 to 30 minutes. (If gravy gets thick, add more water.) Stir occasionally. Prepare rice according to directions. Spread rice into a buttered 11 x 13-inch dish or large bowl. Top rice with steak and gravy mixture.
Mix lemon juice and Eagle Brand milk together until thick. Add pineapple, cherries, nuts and Cool Whip. Blend in marshmallows and chill.
Grind cranberries. Add sugar; let stand. Grate rind of 1 orange. Add to cranberries. Squeeze oranges; use juice and enough water to make 2 cups liquid. Use this with boiling water to mix gelatin. Chill until slightly thickened. Add cranberry mixture and apples. Pour into a 9 x 13-inch dish and chill until set.
In a 10-inch skillet, cook ground beef, green pepper, onion and seasonings until meat is browned (10 minutes). Cook macaroni as directed on package. Mix cooked macaroni, tomatoes with their liquid, meat and remaining ingredients, breaking up tomatoes. Put in a 2-quart casserole dish. Cover and bake at 350° for 35 minutes or until mixture is hot and bubbly. Yields 6 servings.
Preheat oven to 425°. Line a 9-inch pie plate with a little more than half the pastry. Lightly toss together the berries, cornstarch, sugar, salt and lemon juice. Fill the lined pie plate. Roll out the remaining pastry and cut a few slits in the top. Cover the fruit, sealing the edges well. For a glossy crust, brush with cream or beaten egg yolks. Bake for 45 minutes or until brown.
Spread Ritz crackers on baking sheet. Combine condensed milk, dates and pecans in a small saucepan. Bring to a boil. Take a small spoon and put a small amount of pecan mixture on each Ritz cracker.
Mix and cook in crock-pot on medium for 1 hour. Can be baked in oven at 325° for 30 minutes.
Bake 1 chocolate cake mix according to directions in a jelly roll pan; cool.
Layer and toss. If you want a dressing, use Catalina. Good fresh or left over until the next day. It is a meal alone. Serves 14 plus.
Saute sausage and ham in butter for 5 minutes.	Add chicken and brown sugar; cook 5 more minutes. Add celery, bell pepper, onion; cook 5 minutes more. Add all spices and saute 1 minute. Mix in tomatoes and garlic. Cook for an additional minute or two. Combine everything with chicken stock and rice in a Dutch oven. Cook at 350° for 1 hour or until all liquid has been absorbed.
Mix flour, sugar and oleo until crumbly. Cover bottom of pan with any fresh fruit. Top with crumbs. Bake until brown in medium oven (350°). Serve with whipped cream, Cool Whip or ice cream.
Mix cinnamon and sugar in small bowl. Cut biscuits into quarters. Roll into ball and then roll in sugar mixture. Place sugared balls into Bundt pan and pour in butter. Add brown sugar to remaining sugar/cinnamon mixture. Put on top. Bake at 350° for 30 minutes,.
Mix all ingredients together, mixing well. Bake in a 400° oven for 30 to 40 minutes.
Cook and drain spinach. Do not salt. Mix all ingredients together. Shape into balls. Bake for 15 to 20 minutes at 350°. Balls can be frozen and baked later.
Sift together first 6 ingredients. Put in a bowl; dig a well in center. Pour in the oil. Pour water over and mix well. Add beaten eggs and pumpkin mix. Pour into 3 medium sized loaf pans that have been greased and floured. Bake at 350° for 1 hour or until done.
Blend oil, zucchini and eggs in blender. Pour into a bowl and add remaining ingredients. Pour into 2 loaf pans and bake at 350° for 1 hour.
Brown veal in butter in ovenproof skillet. Add onion, garlic, salt and pepper. Cook until onion is tender. Blend in flour. Add brandy and ignite. When flame subsides, add broth. Cover; bake in a 400° oven for 30 minutes. Remove from oven. Add mushrooms, water chestnuts and cream. Stir until blended. Simmer for 5 minutes. Serve over hot noodles. Serves 6.