HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar until fluffy. Add flavorings and eggs. Sift flour, salt and baking powder. Add to batter alternately with milk, beating until smooth. Pour into greased and floured 9-inch layer pans (2). Bake at 350° for 45 minutes or until done.
Put carrots, onions and celery in bottom of crock-pot. Add chicken. Top with salt, pepper and liquid. Sprinkle basil. Cover and cook until done on low, 8 to 10 hours or high 3 to 5 hours (increase liquid to 1 cup).
Mix all ingredients together in blender until well blended. (May add fruit or chocolate syrup.)
Sift dry ingredients together. Add egg, milk and oil. Put in bananas. Drop by tablespoonful in skillet with hot oil. Sprinkle with powdered sugar.
Peel and seed cucumbers. Soak in 1 cup lime and 1 gallon water for 24 hours. Wash. Soak, covered with ice water, for 3 hours. Mix 1 cup vinegar, 1 bottle red food coloring, 1 tablespoon alum and water to cover. Pour over cucumbers; simmer for 2 hours. Pour off liquid. Bring to a boil 2 cups vinegar, 2 cups water, 10 cups sugar, 8 cinnamon sticks and 1 package red hots. Pour over cucumbers; let stand for 24 hours.
Boil yams, covered, until almost done. Peel and slice. Combine other ingredients in 10-inch skillet. Bring to a boil and simmer for 5 minutes. Add yams. Cover, simmer and baste until completely done and looks glazed.
Spread refried beans on bottom of 9 x 13-inch pan. Layer avocados. Mix sour cream with taco seasoning and layer over avocados, then layer chilies and olives. Cover with shredded cheese and top with tomatoes. Serve with chips.
Melt chocolate. Add nuts. Break pretzels; stir until nuts and pretzels are covered with chocolate. Pour onto cookie sheet. Break into pieces when hard.
Mix all ingredients together. Put in 3-quart baking dish. Bake, uncovered, at 325° for 2 1/2 hours.
In a medium bowl, thoroughly combine cheese, eggs, crumbs, parsley, salt and pepper. Place 1/4 cup of cheese mixture in center of each chicken breast. Roll and secure with a toothpick.
Mix yams, lemon juice, zest, sugar and spice. Whip until fluffy. Arrange drained peach halves in buttered baking dish. Top with sweet potato mixture. Dot with butter. Bake at 400° for 20 minutes. Serve hot.
Preheat oven to 350°. Grease and flour pan. Cream butter and sugar until fluffy. Add eggs, one at a time. Beat well after each. Sift dry ingredients. Add to creamed mixture alternately with bananas. Fold in nuts. Pour into pan and bake 55 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Soak bread cubes in evaporated milk 10 minutes. Stir in raisins. Stir milk, sugar and vanilla into beaten eggs. Place bread in buttered casserole. Pour milk mixture over. Sprinkle cinnamon on top. Bake at 350° for 45 to 50 minutes.
Sear steaks in hot oil over medium-high heat. Drain on paper towel; chill. Thaw pastry 20 minutes. Preheat oven to 400°. Stir together liverwurst, green onions and parsley. Spread evenly on top and sides of each steak. On a floured surface, roll each pastry sheet into a 14-inch square; cut each into four 7-inch squares. Place steak on each square. Brush edges with egg wash. Wrap around steak; pinch edges to seal. Decorate with pastry trimmings. Bake on ungreased baking sheet about 25 minutes or until pastry is golden. If necessary, cover loosely with foil during the last 5 minutes to prevent bundles from overbrowning. Makes 8 servings.
In a saucepan, combine the milk, chips and salt. Stir occasionally until chips melt. After you take this from stove, add vinegar and cinnamon. Serve with sliced apples.
Mix all ingredients until blended well. Roll thin, cut with cookie cutters. Bake at 400° until brown; ice with your favorite icing.
Cook macaroni according to package directions omitting salt. Drain well and set aside. Melt butter in a heavy saucepan over heat; add flour, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly.
Boil sugar and water to 240°. Add almonds. Beat egg whites. Add confectioners sugar to egg whites. Add chocolate to egg whites and sugar. Then fold in sugar, water and nuts. Drop on cookie sheet and bake until done. Bake at 350° for 20 minutes.
Boil about 15 minutes. Remove spices. Pack raw asparagus in jars. Add 1/2 teaspoon mustard seed. Pour hot liquid over asparagus. Process 10 minutes in hot water bath.
Place alternate layers of sweet potatoes and apples in a baking dish. Sprinkle with lemon juice and dot with margarine. Combine sugar and cinnamon and sprinkle over mixture. Cover and bake 1 to 1 1/4 hours at 375°. Let set before serving.
Add sugar to well beaten eggs, then add flour. Gradually add this mixture to scalded milk. Use very heavy saucepan to keep from scorching. Stir with wooden spoon until mixture thickens and coats the spoon. Remove from heat and stir occasionally until cool. Strain, if necessary. Add flavor and refrigerate until completely chilled. Freeze according to freezer instructions for hand freezer or electric freezer. Makes 1 gallon.
Cook potatoes until tender, remove skins and cut potatoes into slices. Layer potatoes in bottom of a large baking dish. Top with a layer of apples; pour orange juice over the potatoes and apples. Mix sugar and cinnamon and sprinkle over apples. Dot with oleo. Bake uncovered at 350 degrees until apples are tender, about 30 minutes. Makes 6 servings.
Brown chicken in hot oil in skillet. Add broth and bring to a boil. Stir in rice. Return to boil. Reduce heat to low. Cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper. Cover. Let stand 5 minutes. Sprinkle with almonds. Makes 4 servings.
Remove skin and vein from chicken. Add all ingredients. Mix well. Add cherry juice to taste and color. Garnish with fresh parsley on lettuce bed. Serves 4. Serve with crackers.
Brown meat and onion then drain. Cook noodles and drain. Mix all ingredients together and simmer on stove for 15 minutes.
Press into ungreased pizza pan. Bake at 350° for 15 minutes. Cool.
Chop onion; saute in 1 stick butter or margarine. Drain spinach very well. Drain artichokes; mix all ingredients and pour into medium size casserole. Bake, covered, for 35 to 45 minutes at 350°.
Boil the potatoes until done. Sprinkle with salt and pepper to taste. Pour into a 9 x 13-inch baking pan. Slice margarine into pats and dot the potatoes. Thinly slice the Velveeta cheese and layer on top of the potatoes. Drizzle evaporated milk on top of all. Bake in a 350° oven until cheese is bubbly and lightly browned.
Cream the shortening, sugar and brown sugar.	Add the eggs, and stir in the remaining ingredients. Mix well.	Mold with hands into balls the size of walnuts. Press flat with a fork. Bake for 12 to 14 minutes.
Mix margarine, sugar, Nestle Quik and milk in a saucepan over medium heat; allow to boil for 4 minutes. Turn off heat. Add vanilla, peanut butter and oatmeal; mix well. Pour into greased 8 or 9-inch square dish; refrigerate until firm.
Mix all together, except cheese. Boil and bone the chicken. A fryer may be used instead of the breasts. Put in oven-ready casserole. Crush potato chips and put on top. Bake for 35 minutes at 350°.
Mix sugar, oil, honey and egg. Mix flour, soda, cinnamon, salt and pecans well; add to the first mixture. Grease a large cookie sheet (one with sides); press mixture onto cookie sheet. Bake 18 to 20 minutes at 325° (do not overbake).
Wash beans and soak overnight. Rinse and boil in unsalted water until soft. Pour off water and rinse. Put all ingredients into a bean pot or casserole dish (a slow cooker also works if you leave the cover off). Cover well with water. Bake at 350° for 1 hour and then at 250° for 5 to 7 hours. Keep covered with water.
Spray 10 x 15-inch jelly roll pan with Pam. Place graham crackers side by side. Simmer sugar and butter about 3 minutes. Pour mixture quickly over crackers. Bake in preheated 400° oven for 5 minutes.
Combine potatoes, sugar, eggs, salt, 1/2 stick oleo and vanilla. Spoon into baking dish. Combine brown sugar, flour, nuts and 1/3 stick oleo. Spread over potato mixture. Bake at 350° for 35 minutes.
Crumb Part: Combine dry ingredients except baking soda and work in the shortening to make crumbs.
Mix all together, put in a 9 x 13-inch pan and refrigerate overnight. Put bread crumbs on before baking (melt butter and mix with crumbs; put on top). Sprinkle with paprika. Remove from refrigerator 1 hour before baking and bake at 350° for one hour. Let stand 15 minutes before serving.
Spread crescent rolls to cover a cookie sheet, ungreased, pressing seams together. Bake at 400° for 10 minutes; cool. Blend cream cheese, mayonnaise, dill and minced onion until smooth. Spread on baked, cooled crust. Mix together raw vegetables and sprinkle over cream cheese mixture. Top with green onions and shredded carrots. Lightly press into top. Chill until served. Cut into squares.
Beat eggs and add sugar. Sift flour, baking powder and salt together. Mix dry ingredients with egg mixture. Stir in vanilla, dates and nuts. Spread in two greased and floured 8-inch pan and bake for 30 minutes at 350°. Cool.
Place rolls in pizza pan to form shape of pizza pan. Brown sausage and crumble sausage over crust. Beat eggs, salt and pepper. Pour over sausage. Put cheese over this. Bake at 350° until crust is brown and eggs are done.
Cook and drain ditalini. Meanwhile, heat butter in a large skillet. Cook onion and green pepper until soft. Add cooked ditalini and remaining ingredients; heat through. Makes 4 average servings.
In a large bowl, beat with an electric mixer until fluffy, the first 5 ingredients. Mix next 3 ingredients and add to creamed mixture. Stir in last 3 ingredients.
Saut green onions in butter. Combine with remaining ingredients and simmer. Can use a crock-pot to keep it warm.
Saute onion with 1 stick of margarine in skillet. In giant mixing bowl, mix potatoes, sour cream, chicken soup, and cheddar cheese together. Add onion and butter mixture. Pour potato mixture into 9 x 13 pan. Melt other stick of margarine. Toss crushed cornflakes in butter to coat. Top potato mixture with cornflake mixture. Bake at 350 for 45 minutes.
Combine and bake in greased casserole for 20 minutes at 350°.
Clean and prepare vegetables; cut into thin diagonal slices. Heat oil in skillet (or wok). Add the vegetables and stir until completely oil-coated. Cover and steam on low heat until just tender, 5 or 10 minutes. Makes 4 servings.
Mix above ingredients together. (Use the jiffy mix as is, do not use the directions for it.) Butter a 9 x 13 pan and bake at 350 for 35-45 minutes.
Cream butter; blend in sugar, eggs, nuts, cinnamon, soda, allspice and salt. Mix well. Add flour and applesauce; mix well. Batter will keep 6 weeks in refrigerator and can be used as needed or baked and frozen ahead. Grease muffin tin and fill half full. Bake in 350° oven for 20 to 25 minutes. Makes 40 to 50 muffins.
Cook and stir mushrooms, onion and garlic in margarine in a skillet. Add all remaining ingredients, except tortellini, and mix well. Cook ingredients until all begins to pick up to boiling temperature, stirring occasionally. Now stir in tortellini and cook until thoroughly heated. Makes 4 servings.
Blend and form into a ball. Refrigerate overnight, sealed in an airtight container.
Soak beans overnight. Place all the ingredients in bean pot. Pour hot water over all to about 1-inch over beans. Cover and bake at 225° for 6 hours. While baking, check for dryness, then add a little water.
Preheat oven to 350°. Cream cake mix, butter, vanilla and orange juice; add eggs, 1 at a time. Beat mixture 4 minutes. Drain oranges and add to batter. Beat only until blended. Pour into greased and floured 9 x 13-inch pan. Bake 30 minutes. Cool and frost with Pig Icing.
Mix hamburger, soup mix and bread slices. Make into balls. Bake in oven at 350° until browned. Put meat balls in crock-pot with a mixture of 14 ounces grape jelly and 14 ounces ketchup. Cook in pot 1 1/2 hours.
Grease 15 1/2 x 10 1/2 jelly roll pan. Melt butter or margarine, peanut butter, marshmallows in sauce pan over medium low heat. Add peanut butter puffs cereal, mining gently to coat. Press into pan evenly. Drizzle with chocolate. Chill slice.
Peel and cube potatoes, about 1-inch. Dice onions. Barely cover with water. Cover pot and boil 15 to 20 minutes. Add creamed corn and whole kernel corn. Add milk and butter. Simmer for 1/2 hour. Do not boil.
Cook pasta and rinse in cold water; drain well. In a large bowl, combine all other ingredients and pour pasta in the bowl. Add Italian dressing and toss until well blended. Refrigerate several hours before serving.
Put crust or rolls on pizza pan. Mix ingredients and pour on pan. Bake at 375° for 20 to 25 minutes.
Mix together dry mustard, prepared mustard, salt, onion powder and pepper. Spread mixture on scored steak. Grill over hot coals 5 minutes on each side.
Place roast in a shallow baking dish; set aside. Saute garlic in oil; add beverage and remaining ingredients, stirring well. Pour over roast. Cover and marinate 8 hours in refrigerator, turning meat occasionally. Remove roast from marinade, reserving marinade; place on a large piece of heavy-duty aluminum foil. Bring edges of foil up around roast, leaving top open. Pour marinade over roast. Bake at 325° for 2 1/2 hours or until meat thermometer registers 170°, basting every 45 minutes. Yield: 10 to 12 servings.
Mix cornmeal and the 2 flours together in pan. Mix other ingredients in a different bowl. Dissolve the soda in buttermilk, adding this last to the mixture. Then add the dry ingredients. Bake in covered tins for 1 1/2 hours in 350° oven.
Mix all ingredients together; place in greased casserole dish and bake for 35 minutes at 350°. Sprinkle Cheddar cheese on top and bake additional 10 to 15 minutes at 450°.
Alternate down the line. Makes 3 layers. Bake at 350° until done.
Cook noodles until tender; drain. Add other ingredients. Bake 30 to 45 minutes at 375° or until bubbly. Grated cheese may be added on top for the last 10 minutes.
Cream together shortening and butter. Add the remaining ingredients, adding flour last and stirring well to blend. Roll out on floured paper and cut. If dough is thin, add more flour. Bake at 350° for 7 minutes.
Beat margarine or shortening until creamy. Add sugar, eggs and persimmon pulp. Add flour, baking soda, salt and spices. Blend. Add nuts last. Drop on ungreased cookie sheet and bake at 375° for 10 minutes. These cookies stay moist and soft.
In a shallow bowl, combine the first 6 ingredients; add potatoes. Toss to coat. Place in single layer on a greased cookie sheet; drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50 to 55 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Brown chopped meat. Add all ingredients, except cabbage, beans and macaroni. Bring to a boil; simmer until vegetables are done. Add cabbage, beans and macaroni. Cook in slow cooker until vegetables are done. Serve and eat hearty.
Cook bacon in 10-inch skillet until crisp; remove from pan and drain well, reserving drippings in pan. Crumble bacon and set aside. Heat drippings in skillet. Add frozen potatoes. Cook over low heat until underside is crisp and lightly browned. Combine eggs, milk, salt and pepper; stir well and pour over potatoes. Top with cheese and sprinkle with reserved bacon. Cover and cook over low heat 10 minutes. Cut into wedges to serve. Yields 6 servings.
Roll in ball and put in refrigerator. Chill, then roll in chopped pecans.
Cream butter and powdered sugar. Add self-rising flour. Add ice water. Work in chopped pecans. Roll in small, long shapes and place in refrigerator 2 hours. Bake at 350° until brown, then remove and roll in powdered sugar.
Brown chops on both sides and layer in oblong casserole dish. Drain pineapple (reserving liquid). Top chops with pineapples. Sprinkle curry powder, salt and pepper on chops and pineapple. Measure 1/4 cup reserved liquid and pour over chops. Cover with foil and bake at 350° for 1 hour.
Cream the margarine and granulated sugar until well blended. Beat in 1 whole egg and 2 yolks. Add flour, baking powder and salt, blending well. Spread mixture evenly in greased 9 x 13-inch pan. Sprinkle layers of nuts, chocolate bits and marshmallows over top. Use enough marshmallows to cover top of entire pan. In small metal bowl, beat egg whites stiff, adding brown sugar at end of beating. Spread brown sugar egg whites over top of marshmallow layer with spatula. Bake at 350° for 20 to 30 minutes. Allow to cool. Cut into bars and serve.
Cook ground beef in a skillet, drain grease and set aside. Cook macaroni until tender, drain and set aside. Next prepare pizza dough using instructions on box. Bake 18 to 20 minutes. Mix ground beef, macaroni and spaghetti sauce together. Add seasonings if desired. Pour mixture on pizza crust. Sprinkle cheese on top. Place in oven for 3 to 5 minutes or until cheese is melted.
Add the rest of the ingredients to the onion mixture; blend together, then add chicken pieces and 1 cup water. Let cook over medium heat until chicken is tender, about 1/2 hour. Serve with rice.
Combine soft bread cubes, brown sugar, salt, cinnamon, vanilla, milk, raisins and nuts. Add slightly beaten eggs. Pour into a greased 1-quart casserole. Dot with butter over top. Bake in a slow oven at 350° for 1 hour. Serve with whipped cream. Makes 4 servings.
Set oven at 350°. Butter pan. Sprinkle onion soup over meat. Brown the meat in oven. Stir a couple times. Add the cream soups and stir into meat a little. Layer potatoes and carrots. Add vegetable soup on top. Bake in oven at 350° for about 2 1/2 hours.
Saute hamburger and onion together. Mix together mushroom soup, chicken soup and warm water. Cook rice. Mix all of the above ingredients together, except Chinese noodles. Bake, covered, 30 minutes in a 300° oven. Uncover and continue baking for an additional 30 minutes. Put Chinese noodles on top for last 15 minutes.
Brown beef. Add water and spices. Cook over low heat about 1 1/2 to 2 hours. Add zucchini and onions. Cook until tender. Add sherry. Cook 5 minutes more. Serve over rice or noodles.
Fill a 2-quart glass jar half full of milk. Add pudding mix, vanilla and nutmeg. Shake jar until well-mixed. Add rest of milk. Shake again. Store in refrigerator; if too thick, add more milk.
Mix pudding mix with Cool Whip; then add other items. Put in refrigerator for 3 hours before serving.
Mix all ingredients except ribs in a large pot. Cut ribs in twos and add to mixture. Bring to a boil, then reduce heat. Keep basting and moving ribs around so they get coated, but don't stick to bottom of pot. When mixture thickens (in about 1 hour), remove ribs from mixture and bake in oven for 15 to 20 minutes at 350° or broil each side or barbecue to dry them out. Cut and serve.
Melt butter and chocolate; add salt, sugar and milk. Bring to a boil and cook over low heat until thick. This can be kept in refrigerator for weeks. This is good over bread pudding, plain cake, ice cream or anything.
Heat oven to 350 degrees. Place chicken in 9 X 13 baking dish. Mix oil, tomato sauce and 1/4 tsp. garlic salt. Pour over chicken. Place mushrooms, green pepper strips and olives on top. Cover with foil and bake 1 1/2 hours.
Pour over crust and sprinkle with 1 cup pecans. Bake at 300° for 30 minutes or until topping is firm. When cool, cut into squares.
Cook broccoli in 1 cup water until tender. Drain. Add butter and stuffing and soups. Put in shallow casserole and bake at 350° for 40 minutes. Serves 10.
Put the brown sugar, cinnamon candies, cloves and cinnamon sticks in a coffee pot basket. Pour the cranberry juice, pineapple juice and water into the coffeepot. Percolate the mixture.
Combine the lemon cake mix with the Cool Whip and egg. Mix well. Form into small balls and roll in confectioners sugar. Bake on a baking sheet at 350° for about 8 minutes or until lightly browned.
Mix cake mix, margarine, 1 egg and pecans together. Pour into baking pan. Mix 2 eggs, cream cheese and powdered sugar. Spread over top of cake mixture. Bake in oven at 350° until brown. Cool. Cut into squares and serve.
Mix all the ingredients together, except the blueberries, until just moistened. Fold in blueberries. Fill muffin cups about 2/3 full. Bake at 400° for 15 to 20 minutes. Yields about 1 dozen.
Mix together onion, celery, peas and carrots, chicken soup and broth; pour over chicken. Melt butter; mix in milk and flour. Pour over chicken mixture. Bake at 350° until brown.
Saute chopped onion in butter until golden brown. Stir in stock. Simmer 10 minutes. Add rice, salt, pepper and turmeric (or saffron). Stir and simmer 20 minutes more. Add almonds, chopped egg yolks, parsley and chicken. Cook for an additional 10 minutes. Serve hot. Serves 10 to 12.
Coat chicken with flour, salt and pepper. Brown in oil. Remove from pan. Saute onion in remaining oil. Stir in wine, broth and spices. Bring to boil. Return chicken to pan. Add artichoke hearts. Cover and simmer 15 minutes or until chicken is done. Serve with rice or egg noodles.
Mix all ingredients together. Refrigerate in container (preferably glass) with covering, overnight. Be careful when using for the first time; it's hot. Keep refrigerated when not in use.
Trim fat from beef. Cut beef into strips (2 x 2 x 1/4-inch). Heat oil in a large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger; heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering. While beef simmers, cook instant rice as directed on package for 4 servings. Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Cut each tomato into eighths and place on beef mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice. Makes 4 servings, 760 calories per serving.
Cook spaghetti. Stir in butter, egg and Parmesan cheese. Shape in buttered pie plate. Add Ricotta and sauteed sausage meat. Cover with tomato sauce; top with Mozzarella cheese. Bake at 350° for 25 minutes.
Mix Knox and Jell-O together. Add boiling water. Stir. Pour into 13 x 9 pan. Chill.
Bring all ingredients to a boil except for soda and nuts. When a rolling boil is reached, add soda. Cook to soft boil stage. Remove from heat and beat until thick. Add nuts. Pour into desired pan.
Mix together dry ingredients; add eggs and milk. Stir in drained beans. Pour into greased pan or skillet. Bake at 450° for 20 to 25 minutes or until brown.
Blend Crisco, peanut butter, sugar, salt, eggs and vanilla flavor. Stir in flour and coconut. Drop on greased pan and press. Bake at 350° to 375° for 15 minutes.
Melt chocolate with shortening over warm water; cool slightly. Blend together eggs, sugar, vanilla and salt. Stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8-inch square pan. Bake at 325° for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool. Spread Velvet Chocolate Glaze over brownies and top with chocolate dipped walnuts. Cut into 12 bars.
In skillet, cook garlic in oil. Add celery, red pepper and oregano; cook until tender-crisp. Add beans and carrots; heat through. Makes 4 to 6 servings.
Mix pancake mix and water; add syrup. Cook in hot skillet sprayed with Pam. Turn once. Remove and butter. Serve with your favorite syrup.
Mix oil, eggs, sugar and vanilla. Sift flour, salt, soda, cinnamon and nutmeg together and blend with first mixture. Add remaining ingredients and pour into a greased and floured tube pan. Bake in 350° oven for 1 hour and 15 minutes. This cake freezes very well. Serves about 16.
Cream butter, sugar and vanilla. Add eggs and food coloring; blend well. In separate bowl, combine flour, cocoa and salt; blend this into first mixture, alternately adding buttermilk, mixing to a creamy mixture. In a cup, stir soda into vinegar; fold this carefully into batter (do not beat). Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 30 to 35 minutes. Cool completely. Frost with Fluffy Vanilla Frosting.