HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour, baking powder and salt. Mix eggs, milk and oil. Add to dry ingredients. Beat until smooth. Core, peel and slice apples in rings. Dip apples in batter and deep fry. Serve with powdered sugar.
Cover potatoes with water; bring to boil. Partially cover, reduce heat and simmer 25 minutes or until tender. Drain; let cool.
In double boiler, melt oleo or butter, caramels and Eagle Brand milk. After melted, remove from heat.
Mix together ingredients. Bake in oven for 35 minutes at 350° or in microwave for 10 minutes in baking dish.
Bake in greased and floured loaf pans at 350° for 1 hour or until done.
Cook potatoes. Drain and mash. Add sugar and eggs. Mix well. Add milk, salt, vanilla and baking powder. Melt butter in baking dish. Add half of it to mixture. Pour into baking dish. Bake in moderate oven for 1 hour. Top with marshmallows and brown.
Put cherry pie filling and pineapple in sheet pan. Take dry yellow cake mix and put on top of this. Sprinkle on chopped pecans. Slice butter on top. Put in oven; bake at 350° for 45 minutes. Quick and easy; no mess.
Melt caramels in 1/2 cup Pet milk (put aside). Mix chocolate cake mix, 3/4 cup melted oleo, 1/2 cup Pet milk and 1 cup chopped nuts. Spread 1/2 of mixture in well-greased and floured pan. Bake 6 minutes at 350°. Remove from oven and spread chocolate chips over top. Spread caramel mixture over this and remaining cake mixture. Bake at 350° for 18 minutes.
Mix all ingredients together and pour into iron skillet. Bake 30 to 40 minutes at 450°.
Mix ahead and let stand 1 teaspoon vinegar and 1 teaspoon soda. Beat together until light 1/2 cup shortening, 1 teaspoon cocoa, 1 1/2 cups sugar, 1 teaspoon salt, 1 teaspoon vanilla and 2 eggs. Add 4 ounces red food coloring (2 ounces is plenty and fill the bottles with water for the other 2 ounces) and 2 1/2 cups flour; alternate with 1 cup buttermilk. Fold vinegar and soda mixture into batter. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 30 to 35 minutes.
Combine milk, butter and sugar in saucepan; heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, nuts, chocolate bits and vanilla. Stir until marshmallows are melted. Pour into 8 or 9-inch buttered square pan. Garnish with nuts, if desired. Cool. Cut into squares.
Cook spaghetti; drain and rinse with hot water. Drain mushrooms and save liquid. Melt butter and saute onion. Add seasonings and mushroom liquid. Blend in soup. Gradually add milk. Cook until smooth and rather thick. Add remaining ingredients and top with cheese. Bake 30 minutes at 350° until lightly browned on top.
Brown hamburger; drain. Add remainder of ingredients. Heat until cheese has melted. Dip with tortilla chips.
Mix ingredients together in large mixing bowl until well blended. Pour into loaf pan. Bake at 350° for 1 hour. Cool.
Mix syrup, sugar, salt, butter and vanilla. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle pecans over filling. Bake in a 350° oven for approximately 45 minutes.
In a large bowl combine all ingredients; stir until well blended. Cover and refrigerate 2 hours. Serve chilled with French bread or crackers.
Note: If using skim milk, omit water and add extra 1/2 cup milk.
Preheat oven to 350°. Melt butter. Saute celery, onion and bell pepper for 5 minutes. Do not brown. Pour broth into 2-quart baking dish; add rice and stir for 3 minutes. Add sauteed vegetables and cover dish. Bake for 45 minutes and remove from oven. Toss rice with parsley.
Mix first 5 ingredients together. Add flour. Put into greased muffin tins, about 1/2 to 3/4 full. Bake at 400° for 15 minutes or until brown. Dough may keep up to 7 days in refrigerator.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Squeeze sauerkraut until dry. Place in food processor. Process until finely chopped.
Melt shortening in skillet; brown meat on all sides. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours until meat is tender. Add water if necessary while cooking. Blend cornstarch and water; stir into meat mixture. Stir constantly until thickened. Pour over rice or pasta. Makes 6 servings.
In blender, combine peanut butter, brown sugar, milk and egg whites; process until blended. In small bowl, combine oats, flour, salt and baking soda. Add to peanut butter mixture and process with quick pulses, just until combined. Stir in dates.
Dissolve bouillon cubes in water. Add onion. Add potatoes and celery; cook 10 minutes. Add California Blend vegetables; cook 10 minutes. Add Velveeta cheese and stir to melt (10 minutes). It's ready to eat.
Chop up tomato and onion. Mix together rest of ingredients and allow to marinate 1/2 hour. Serve with tortilla chips.
Mix in the order given and bake for 12 minutes at 350°. Makes a large batch!
Preheat oven to 350°. In medium-sized bowl, cream the oil and sugar and beat well. Stir in flour and vanilla. Litely spray an 11 x 14-inch baking sheet with vegetable oil. Press the dough onto the sheet. Bake for 25 minutes, until golden brown. Let cool. Melt chocolate chips in a double boiler. Spread the melted chocolate evenly over the cooled toffee bars and sprinkle with pecans. Makes 48 (1-inch) squares.
Mix water, sugar and cherry juice. Dissolve sugar. Add to juice. Mix well. Add sliced bananas, strawberries, cherries and pineapple. Mix all together and freeze.
Mix egg, flour, sugar, salt and butter together and pour over rhubarb in unbaked pie crust and cover with a crust. Bake at 300° to 320° for 1 hour. If more filling is desired, use additional 1 cup rhubarb plus 1 egg and 1 cup sugar and small amount of flour.
Empty all fruit into a large container. Cut peaches and pears into bite size pieces. Dissolve Jell-Os in 1 1/2 cups of water. Add to fruit. Thaw orange juice; add to fruit. Stir until well mixed and put in fridge. Stir well before serving.
Fry bacon; reserve fat. Mix hamburger, onions, eggs, bread crumbs, oregano, salt and pepper. Form into meatballs. Fry in bacon fat. Saute mushrooms in butter. Mix soup and wine. Put meatballs in baking dish. Pour mushroom mixture over. Crumble bacon over top. Bake at 350° for 30 minutes. Serve over steamed rice. Serves 6.
In saucepan, brown beef, onion and garlic. Break up meat and drain fat. Stir in remaining ingredients and heat to boiling. Reduce heat to low. Cover and simmer 15 minutes or until flavors blend. Discard bay leaf. Makes 7 cups.
Mix well together the oil, sugar and eggs. Add apples. Sift together soda, flour and salt and add. Stir in nuts and 2 teaspoons vanilla. Place in a 10 x 16-inch baking pan. Bake at 350° for approximately 35 minutes or until brown. Let cool in pan. Mix brown sugar, evaporated milk and vanilla in saucepan. Let come to a boil; remove from heat and pour over cake. Cut in squares.
Combine all ingredients. Chill for several hours or overnight. Roll fairly thick on lightly floured board. Cut out and bake at 425° for about 8 minutes. Do not overbake. Cookies should be just set and not browned.
Put through grinder the cheese, onions and garlic. Add salt and pepper and work in beer until mixture is smooth. Refrigerate overnight. Beer that is not stale will cause mixture to separate, so will using an electric mixer.
Place all ingredients in kettle and cook until tomatoes are soft. Put through food mill. Return to stove and bring to a boil. Pour into jars; process in boiling water bath 10 minutes. Makes about 6 quarts.
Mix bananas, egg and sugar. Add butter and mix well. Sift flour, baking soda and salt. Add to first mixture. Pour into greased 3 x 9 x 5-inch pan. Bake 1 hour at 350°.
Beat egg white until stiff. Add some of sugar so white will hold shape. Add remaining sugar, flour and salt. Mix good with squash. Add molasses, beaten egg yolk and milk. Fold in egg white. Pour into unbaked pie shell. Sprinkle with cinnamon. Bake at 425° for 15 minutes, then lower to 325° for 40 to 50 minutes.
Blend mayonnaise, sugar, soda, salt and cocoa until mixed well. Add vanilla alternately with water and flour until all ingredients are mixed in. Grease and flour 2 round pans or 1 (9 x 13-inch) pan. Pour in mixture. Bake at 350° for 30 minutes. Cool; sprinkle top of cake with powdered sugar. Serve.
Grease 10-inch tube pan. Sprinkle half of pecans in bottom of pan. Set aside. Stir together sugar and cinnamon; set aside. Separate each package of dough into 8 pieces, making 16 total. Do not unroll. Cut pieces in half crosswise. Dip pieces of dough in melted butter, then roll in sugar mixture. Arrange dough, spiral side down in pan. Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and syrup; drizzle over dough in pan. Bake in 350° oven about 35 minutes (covering with foil the last 10 minutes to prevent overbrowning). Let stand one minute only. Invert onto a serving platter. Spoon any topping and nuts remaining in pan onto rolls. Serve warm.
Mix soy sauce, sherry, honey and garlic. Cut chicken breasts into 1-inch cubes. Marinate in soy sauce mixture about 1/2 hour or so. Before cooking, dust lightly with cornstarch and stir. Add oil to skillet or wok. Stir-fry in 2 to 3 batches, constantly stirring about 4 to 5 minutes per batch. Serve over rice.
Freeze first 6 ingredients. When ready to serve, add ginger ale. Can use 1/2 to 3/4 of a 2-liter bottle of ginger ale.
Put green beans in pan. Season with salt, pepper and garlic salt; cook for about 20 minutes. Drain well. In small pan, melt butter. Add flour. Stir until mixed. Remove from heat and add sour cream and mix well. Grate the cheese and put it in with the beans. Add the sour cream mixture; mix well. Put in casserole dish. Sprinkle with corn flake crumbs to cover the top. Bake at 350° for 45 minutes.
Cook noodles. Saute onion, pepper and ground meat. Place all ingredients in casserole. Mix water and soup together. Pour over noodle mixture, then mix well. Bake in 350° oven for 1 hour. Serves 3 to 4.
Coat a 6-inch skillet with nonstick vegetable spray and heat. Add all ingredients and cook 10 minutes over medium heat or until hot through. Serve.
Mix salad dressing and steak sauce together in a large bowl. Put in chicken and soak for about 4 hours. Grill on barbecue grill until done.
Spread softened cream cheese on platter. Spread bottle of cocktail sauce over cheese. Spread crabmeat over the sauce. Can be made ahead and covered with wrap. Use toothpicks to keep from sticking. Serve at room temperature with crackers.
Cook and cool carrots. Mix onion and chopped pepper with carrots. Mix other ingredients and pour over vegetables. Cover and marinate for 12 hours or more.	Keeps up to 2 weeks.
Saute green pepper in butter or margarine until soft. Set aside. Boil macaroni 10 minutes or more until done, then pour off water and put back in pot. Combine with macaroni: green pepper, pimentos, tuna fish, mushrooms and mushroom soup. Stir until mixed together. Pour in greased 16 1/2 x 11 1/2-inch pan and smooth flat. Add grated cheese on top. Bake at 350° for 30 minutes or until cheese is melted. (Recipe can be reduced in half for smaller dish.)
Drain squash mixture.	Add remaining ingredients. Mix together and top with remaining cheese in 8 x 10-inch dish. Bake at 350° for 1 hour.
Combine barley and broth in saucepan. Bring to boil; reduce heat. Cook uncovered for 10 minutes, then add carrots and onions. Combine milk, flour, mustard and pepper. Stir in broth mixture. Cook and stir 1 minute more. Stir about 1/2 cup hot soup mixture into the cream cheese. Stir until combined. Stir cream cheese mixture in remaining soup mixture. Stir American cheese until blended. Top each serving with crushed red pepper if desired. Serves 4.
Preheat oven to 400°. Sift dry ingredients and cut in shortening. Add buttermilk and yeast (dissolved in water). Mix with spoon until all flour is moistened. Cover and set in refrigerator until ready to use, then take out as much as you need. Roll out on floured board 1/2 to 3/4-inch thick. Cut out and bake 12 minutes.
Cream butter and sugar. Add eggs, one at a time. Mix together 3 cups flour, baking powder and salt. Add this gradually to creamed mixture. Add flavorings. Dredge candied fruit and nuts with the other cup of flour. Add the creamed mixture to this dredged fruit. Mix well, then bake in a large tube pan about 3 hours at 275°.
Cream shortening, sugar, brown sugar and peanut butter in bowl until light and fluffy. Add egg; mix well. Stir in mixture of flour, baking powder, soda and salt. Chill, covered, for several hours. Roll into large balls. Place 3 inches apart on lightly greased cookie sheet. Flatten in crisscross pattern with fork dipped in additional flour. Bake at 375° for 10 to 12 minutes or until set, but not hard. Remove to wire rack to cool. Yield: 36 servings.
Brown meats together; drain. Add remaining ingredients. Mix well. Spread on small party rye (2 loaves) and freeze on cookie sheet. Put in plastic bags in freezer. Bake at 400° for 5 to 8 minutes.
Melt margarine in large saucepan; add marshmallows and melt. Stir in food coloring. Turn stove off. Add corn flakes. Put in ring mold in refrigerator until cold. Turn out on dish; add "candy berries."
Cream sugar and shortening. Add eggs and beat well. Add vanilla and hot water. Combine flour, soda and salt and add to cream mixture. Add nuts; mix well. Add chocolate chips; mix well. Add oatmeal; mix well. Drop rounded teaspoonfuls of mixture onto cookie sheet. Bake at 375° for 15 minutes.
Pour milk or juice over bread. Mix in beef. Form into 12 balls. Brown on all sides in 2 tablespoons butter or margarine. Drain off fat. Whip cranberry sauce and vinegar with a fork. Pour over meatballs. Cover and simmer 20 minutes. Serve over rice or noodles, or in center of rice or noodle ring.
Add sugar to water and bring to a boil. Add spice and boil until syrup is well flavored. Cool. Add fruit juices and strain well. Serves 20.
Boil squash and onion in salted water until tender. Drain. Put in a casserole with 3/4 of the cheese, the margarine and the salt and pepper. Let cheese and margarine melt. Mix well. Add eggs, milk and enough bread crumbs to desired consistency. Sprinkle top with remaining cheese and bread crumbs. Bake at 375° for 30 minutes or until brown on top.
Melt 2 tablespoons of butter in saucepan; add garlic, tomato sauce, Worcestershire, Tabasco, paprika, salt and pepper. Mix and cover. Simmer on low 5 minutes. Add flour; stir until blended. Add milk; simmer until thickened, stirring constantly. Add crabmeat; cover and simmer on low for 10 minutes.
Pour 1 cup sugar in skillet and cook over low heat to melt. Mix remaining sugar, flour, and salt in a bowl. Combine egg yolks and milk. Mix well. Beat into flour mixture. Pour into skillet with melted sugar. Stirring constantly, cook over med heat until mixture is smooth and thick. Lower heat and add butter and vanilla. Mix well. Pour into pie shell. Set aside.
Melt cheese in double boiler. Add Bisquick and sausage. Mix thoroughly. Roll into bite-size balls. Bake on ungreased baking sheet at 350° for 10 to 15 minutes, until brown.
Combine butter, garlic, Worcestershire sauce and lemon juice in a small saucepan. Heat over low heat until butter is melted.
Beat eggs, sugar and oleo together. Mix meal, flour and cinnamon together and add to egg mixture. Add oleo, buttermilk and vanilla. Add to pie shell. Bake at 350° until it sets firm.
Marinate chicken in dressing for 6 hours or longer if you desire. Take chicken out and fry in a little oil until both sides are	lightly brown.	Add a little margarine to fry before removing chicken to platter or dish. This can also be grilled on the grill.
Melt butter and blend flour in, simmering lightly for about a minute. Add chicken broth and milk and stir until smooth. Add Chablis and continue to cook on low heat. Add Tabasco, Worcestershire sauce and pepper and continue to cook on low heat until smooth. Add cheese and stir until melted and smooth.
Mix together the chicken, onion, green chilies and soup. Soak the thawed tortillas in hot water for 3 minutes; drain. In a greased 9 x 13-inch baking dish, place 6 tortillas. Pour 1/2 the chicken mixture over the tortillas; sprinkle 1/2 of the cheese. Repeat layers. Bake at 350° for 30 to 40 minutes.
Beat baking mix, egg and milk with rotary beater until smooth. Grease griddle. Cut apples crosswise into 1/8-inch slices. Dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot and, if you wish, with syrup, jelly or confectioners sugar. Makes about 2 dozen rings.
Cream sugar and creamed cheese together. Fold in Cool Whip. Add fruit and nuts. Freeze overnight.
Mix ingredients; pour into the unbaked deep dish pie shell. Bake at 425° for 25 to 30 minutes. Makes 8 to 10 servings.
Melt 1/4 stick of butter and mix with cake mix. Use pastry cutter and mix until coarse. Press into a 15 x 10-inch pan with high sides. Top with pecans (chopped or whole). Combine brown sugar, sugar, butter and honey. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes. Remove from heat. Stir in whipping cream with a wire whisk. Pour over pecans. Bake at 350° for 17 to 22 minutes or until entire surface is bubbling.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well after each. Add flavorings to sugar mixture, one teaspoon of each, and mix well. Then gradually add flour and milk, beginning and ending with flour.
Heat oven at 300°. Line cookie sheet with parchment paper. In small bowl, beat egg whites, vinegar and salt until foamy. Gradually add sugar and vanilla, beating until stiff peaks form. Beat in cocoa. Pipe or spoon batter into 1-inch mounds on cookie sheet. Bake at 300° for 15 minutes. Place 1 candy in center of each cookie. Press down. Bake an additional 5 to 10 minutes or until dry and edges are lightly brown. Remove from oven. Cool completely. Makes 4 dozen.
Cream sugar and shortening. Combine dry ingredients and add alternately with buttermilk. Roll out and cut with cookie cutter. Frost or sprinkle with white sugar before cutting. Bake at 375° for 10 minutes.
Mix all ingredients well and pour in 2 pie shells. Bake 45 minutes at 350°.
Cream sugar, salt and shortening. Stir in egg, molasses and vinegar. Beat well. Sift together dry ingredients; stir into molasses mix. Chill about 3 hours. On lightly floured board, roll to 1/8-inch. Cut out cookies. Place 1 inch apart on greased cookie sheet. Use raisins for eyes and buttons. Bake about 6 minutes at 375°. Cool slightly and frost if desired.
Soften the raisins in the water for 10 minutes (lemon or orange flavored). Sift together the flour, baking powder, soda, salt and cinnamon. Whisk together the eggs, oil and sugar. Stir in the remaining ingredients. Stir until well combined. Pour into 20 muffin tins. Bake for 20 minutes or more at 400°.
Place all ingredients into a blender and mix until it is powder fine. Can be used in many recipes that call for powdered sugar.
In a large bowl, cream together the butter, confectioners sugar, zest and extract until light and fluffy. Combine the flour, cornstarch and salt. Gradually stir into the butter mixture. Thoroughly mix in the nuts, then roll the dough in waxed paper to form a log. Chill in the refrigerator until firm, about 2 hours.
Mix all ingredients well, adding raisins last. Bake in unbaked deep crust at 350° until brown, 30 to 40 minutes.
Mix sugar with chopped cranberries. Combine orange juice and pineapple juice and pour small amount over the Knox gelatine. Heat remaining juice and pour over gelatin. Add cranberries and sugar. Mix all ingredients. Add chopped nuts, oranges and crushed pineapple. Mix well and chill.
In mixing bowl, combine all ingredients except fruit filling. Blend on low speed. Beat 2 minutes on medium speed. Spread batter in 9 or 10 inch deep dish pie plate. Smooth batter toward sides, making a depression in the center. Carefully spoon fruit filling into center of batter. Do not stir. Bake at 400 degrees for 40 to 45 minutes or until crust is golden brown.
Melt together over hot water chocolate and butter. Beat in 1 cup sugar and 2 eggs. Sift together and stir in other (flour, etc.). Last, mix in 1/2 cup coconut. Bake at 350° for 30 to 35 minutes in 8-inch square pan.
Peel and dice eggplant. Cover with cold water; add salt. Bring to boil and cook until tender but not soft (about 15 minutes). Drain. In another pan heat milk, butter and eggplant. Minced onion and green pepper may be added if preferred.
In mixing bowl, combine the first beaten egg, tomato juice, bread crumbs, 1/2 teaspoon salt and pepper. Add meat and mix well. Pat meat evenly in 8 x 8-inch ungreased pan. Bake in 350° for 20 minutes; spoon off any excess juices.
Cook onion and butter until tender. Add tomatoes, broth, tomato sauce, basil, thyme and pepper. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Cool slightly. Place 1/2 of mixture at a time in blender; blend until smooth. Return mixture to saucepan and heat thoroughly. Garnish with lemon slices.
Mix together all the beans, onion, celery and pimentos in large bowl. In small pan, mix oil, vinegar, sugar, salt and pepper-bring to a boil stirring until sugar is dissolved, let cool. Combine all ingredients together and let stand overnight in refrigerator.
Mix by hand lemon juice and condensed milk until smooth; fold in Cool Whip until well blended. Pour half of mixture into each pie crust. Chill and serve.
Mix all ingredients except for egg whites. Beat egg whites very stiff, fold into ingredients. Grease and flour tube pan and bake at 350° for 10 minutes and then bake for 1 hour at 325°.
Mix the stuffing mix, water or broth and butter together. Add the celery, onion, mayonnaise and salt. In a large casserole dish, layer dressing, chicken, then dressing. Beat the eggs and milk together; pour over the dressing. Let set overnight. Pour the mushroom soup over the top. Bake at 325° for 35 minutes. Put grated cheese on the top. Bake for 5 minutes longer.
Combine all ingredients and shake well. Serve over salad greens, etc. Refrigerate several hours prior to serving.
Saute onion in margarine until soft. Brown hamburger; add remaining ingredients and simmer about 20 minutes.
Melt 1 1/2 tablespoons butter. Add chicken and cook over medium heat until brown and tender. Remove from skillet. Add remaining butter. Turn up heat. Add mushrooms. Cook about 4 minutes. Remove mushrooms. Add Marsala to skillet; scrape bottom. Boil 1 minute. Add cream; cook until thick. Return chicken and mushrooms. Cover; simmer 15 to 20 minutes.
In a 9 x 13-inch pan, layer Twinkies (cream side up). Cover with pudding mixed according to package directions. Spread with defrosted Cool Whip and sprinkle with Heath bars. Chill 24 hours.
Melt margarine and peanut butter in saucepan. Pour over chocolate chips and Chex. Pour powdered sugar over and mix well (in plastic bag or bowl). Put in plastic container or pretty Christmas can. Makes a nice gift for relative or shut-in. Delicious!
Combine. Blend together with mayonnaise. Add a little mustard to make it more tangy.
In saucepan, mix sugar and water. Cover and slowly bring to a boil until clear. Remove from heat and add strawberries, Kool-Aid, vodka and orange juice concentrate. Stir and freeze.
Combine cherry pie filling, jelly, orange rind and rum, stirring to blend. Put in oblong baking dish and microwave on Medium-high for 5 to 6 minutes, or until heated through. Measure brandy in 1-cup glass measuring cup and microwave 15 to 20 minutes on High or until warm. Pour brandy over cherry mixture and ignite. When flame has extinguished, spoon over ice cream in individual serving dishes.
Pour ingredients into baking dish and bake at 350° for 1 hour or until bubbly. Top with more shredded cheese and paprika and bake 10 minutes more.
Combine mustard, sugar, flour, salt and red pepper in top of double boiler. Add eggs and vinegar, blending thoroughly. Place over boiling water. Cook, stirring constantly, until thickened. Add butter; stir until melted. Cook and store in a jar in refrigerator. Yields 1 1/3 cups.
Boil vinegar and sugar together for one minute. Set aside to cool. Stir in salad oil. Pour vinegar-sugar-oil mixture over all ingredients. Stir in salad oil and refrigerate overnight.