HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour, cocoa and baking soda together. Add salad dressing, water or coffee and vanilla, mixing well. Bake for 30 minutes at 375° in a 10 x 13-inch greased baking pan.
In saucepan, combine first 4 ingredients; simmer until tender. Do not overcook; vegetables should retain texture. Remove from heat and reserve. In a second saucepan, warm cream. Bring up to, but do not allow to boil. Cream will thicken as it heats. At desired consistency, slowly stir in broth and vegetable mixture and season to taste. Makes 4 large (1 1/2 to 1 3/4 cup) servings.
Combine the ingredients, using as much stock as it takes to make the dressing the right consistency to be moist. Pour into greased pan and bake at 425° for approximately 40 minutes or until golden brown. Freezes well. Leftovers may be sliced into individual servings and frozen separately.
Heat all ingredients until almost boiling. Cool and chill until syrupy but not jelled. Whip chilled evaporated milk in large mixer bowl. Then on slow speed, add syrupy mixture. Mix well. Pour into pan or bowl. Chill.
Prepare cake by directions on box; bake in a 9 x 13-inch pan. Let cake cool completely.
Cook and drain vegetables and put into a 2-quart casserole. Mix together the soup, eggs, onion, Worcestershire sauce and cheese, then stir this mixture into the vegetables. Combine the melted butter and bread crumbs, then spread this over top of the casserole. Bake in microwave at Medium-high for about 15 minutes or until heated thoroughly. Makes about 8 servings. Can easily be increased or decreased by amount of vegetables.
This is the famous play dough I used in the 2-year old Sunday School class. It will wash out of clothes and carpets!
Sift together dry ingredients. Add milk and egg; mix well. Drop by teaspoonfuls into deep hot fat. Fry until lightly brown. Drain on paper towel, the roll in granulated sugar or glaze. Makes about 3 dozen.
Cut butter into cake mix. Mix with coconut. Pack moderately into a 13 x 9-inch pan. (Spray pan with Pam.) Bake for 10 minutes at 350°. Arrange peaches on top. Mix sugar and cinnamon and sprinkle on peaches. Mix egg into sour cream; drizzle over peaches. Bake for 25 minutes at 350°. Do not overbake.
Cream margarine and shortening. Add sugar. Beat well. Add egg yolks. Combine flour and soda; add to mixture along with buttermilk. Add vanilla. Add coconut and nuts. Fold in egg whites. Bake in 3 pans at 250° for 25 minutes. Top with Cream Cheese Frosting.
Melt margarine	in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir	in peanut butter until mixture is smooth. Add Frosted Flakes, stirring until well coated. Using a buttered spatula or	waxed paper, press mixture into a lightly greased 13 x 9 x 2-inch pan; cut into 1 1/2 x 2-inch bars.
Mix all ingredients well. Pour into two 9-inch pie shells. Bake at 350° for 30 minutes or until golden brown. Makes 2 pies.
Allow butter to soften at room temperature. Sift cake flour and measure. Add soda and salt to flour. Sift three times. Set aside. Cream butter and sugar until light and fluffy. Add sour cream. Add eggs, one at a time, beating well after each one. Slowly add flour mixture. Stir in vanilla. Put batter into 10-inch tube pan sprayed with Baker's Joy. Place in cold oven and bake at 300° for 1 1/2 hours. As soon as cake is done, run knife around edge and remove from pan.
Mix in order. Let set 1 hour. Roll into 1-inch balls. Roll balls in flour and put on greased cookie sheet. Flatten with cup about 1/2; put thumbprint in middle and fill with strawberry jam. Sprinkle with white sugar. Bake at 350° for 10 to 14 minutes.
Mix until smooth. Pour into greased pan. Bake until sides of batter turns brown. Bake about 20 minutes at 375°.
Saute mushrooms in 1 tablespoon butter. Melt the other tablespoon butter in saucepan. Add flour and stir until smooth. Add seasonings. Slowly add milk, stirring constantly. Add minced onion. Add chicken broth and mushrooms. Continue to stir until mixture reaches boiling point but do not boil. Serves 6.
Preheat oven to 350°. Put sour cream, onion salt and garlic in blender or mix with fork. Add to all other ingredients and mix thoroughly. Put in casserole. Top with bread crumbs. Bake for 25 minutes.
Preheat oven to 350°. Mix cake as directed on box. Pour half of the mix into greased and floured 13 x 9-inch cake pan. Bake for 15 minutes. In double boiler, melt caramels and milk together. Pour over cake. Spread chocolate chips over caramel. Spread nuts over chocolate chips. Pour remaining cake mix into pan and bake until done (about 20 to 25 minutes).
Boil chicken. Cool and pull apart. Place in bottom of 9 x 13-inch pan. Top with soup and milk. Mix Stove Top stuffing (don't cook) and lay on top of chicken and soup. Bake 45 to 50 minutes at 350°.
Combine soups. Pour 1/2 into greased 2-quart casserole. Layer bean sprouts, water chestnuts and then green beans. Add remaining soup. Bake at 350° for 20 minutes. Top with onion rings and return to oven for 5 more minutes. Serves 6.
Put beef in bowl and sprinkle sugar on top. Put in refrigerator overnight. Mix together carrots, green onion, garlic, sesame oil, pepper, salt, soy sauce, and wine. Let them set for a few hours. Use an electric fry pan and cook the beef with the vegetables on med-high heat. Serve over white rice. Note: The electric fry pan can be put in the middle of the dining table and everyone can cook their own beef.
Cook carrots until they mash with a fork. Drain and place in a blender.	Add butter to the blender and pulse until butter melts. Add all the remaining ingredients and pulse until well mixed. Pour into a greased souffl dish. Bake 15 minutes at 400°. Reduce heat to 350° and bake for an additional 45 minutes. Serve immediately.
Heat lard or drippings in a small skillet. Add onion and garlic. Saute 1 minute. Add refried or mashed pinto beans. Cook, stirring frequently, until well mixed and lard is absorbed. Stir in chili peppers, salt and 1/4 cup of the cheese. Serve with chips. (If dip is too firm, add a little water.)
Saute meat and onion. Drain well. Add contents of cans, undrained, to meat and onion in a large pot. Add seasoning mixes and water. Mix well, heat thoroughly, and serve. Excellent in crock-pot. Freezes well. Yields 8 to 10 servings.
Combine all ingredients in container of an electric blender. Blend until smooth. Serve immediately. Makes 3 1/2 cups.
Cream butter and sugar until fluffy; add eggs, nutmeg, vanilla and almond extracts. Blend well. Gradually add in flour. Chill in fridge for at least 1 hour or until dough is stiff. Spread out and use cookie cutters to cut out shapes. Bake on ungreased cookie sheet at 400° until you think they are done. Bake longer for crispy cookies and shorter time for softer cookies.
Dust Jell-O into softened cheese. Add boiling Coca-Cola; stir in nuts. Add lemon juice. Serves 6.
Shake meat pieces in flour, salt and pepper to coat. Saute onion and garlic in oil and margarine. Brown meat. Add 3 cups water, bouillon cubes and sherry. Simmer about 1 hour. Serve over angel hair spaghetti.
Boil celery in water for 10 minutes, or until just tender-crisp; drain. Melt butter. Add chopped onion and green pepper; saute for about 5 minutes. Stir in tomatoes and salt, then add celery. Simmer for 15 minutes longer. Serves 4.
Saute onion and bell pepper in water over medium-high heat. Add soup, pimientos, milk and basil and mix well. Arrange half the noodles on the bottom of an 11x7 inch baking dish. Spread half the soup mixture and half ricotta cheese over noodles. Arrange half the chicken on top of ricotta. Sprinkle with half cheddar and half parmesan cheese. Repeat layers of the remaining noodles, soup mixture, ricotta, and chicken. Bake covered at 350 degrees for 45 minutes. Sprinkle with remaining cheddar and parmesan cheese. Bake uncovered for 4 minutes.
In a large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In a bowl, mix Ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs.
Cream sugar and butter. Add poppy seed, egg yolks and vanilla and beat. Sift flour, baking powder and baking soda. Add flour with sour cream to the mix. Fold in egg whites. Bake at 350° for 50 minutes.
Cream butter, sugar and eggs. Sift all dry ingredients, then add to creamed mixture along with raisins. Mix well. Bake at 350° for about 1 hour.
Mix together and freeze in an empty ice cream pail. To serve, place 2 to 3 scoops of slush in glass and fill with 7-Up.
Thoroughly stir together 1 1/2 cups flour, salt, yeast and soda. Heat together cottage cheese, water, sugar and butter or oil and cook just until warm, stirring constantly to melt oil or margarine. Add to dry mixture; add eggs. Beat at low speed or by hand for 3 minutes, or enough to make a stiff dough. On floured surface knead until smooth, 8 to 10 minutes.
Mix shortening, sugar, egg and molasses thoroughly. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir in. Chill. Roll dough in 1 1/4-inch balls. Dip tips in sugar. Place balls, sugared side up, 3-inches apart on greased baking sheet. Sprinkle each with 2 to 3 drops water. Bake 10 to 12 minutes until set but not hard. Bake at 375°. Yield: 4 dozen cookies.
Combine all ingredients, mixing well. Store in tightly covered containers. Use 1 to 2 heaping teaspoonfuls per cup of hot water; stir until dissolved. (May be used as ice tea.)
Melt chocolate and butterscotch chips over hot water. When completely melted, add noodles and peanuts. Drop by rounded teaspoonfuls on wax paper.
In mixer bowl, slightly beat eggs. Add and blend well the sugar, syrups, evaporated milk, butter, salt and vanilla. Add pecans and pour into unbaked 9-inch pie shell. Bake in 400° oven for 10 minutes. Reduce heat to 350° and bake an additional 30 to 40 minutes or until filling is puffed in center and is well browned. Let pie cool before cutting.
Mix sugar, corn syrup, butter and sour cream thoroughly. Cook over medium or low heat to soft-ball stage; cool. Add vanilla. Cool to room temperature; beat until thick. Add nuts. Pour into buttered pan. Do not spread. Top will be glossy and uneven. Cut into squares when firm.
Mix first four ingredients until creamy. Spread on flour tortillas 1/4 to 1/2-inch deep. Roll up and refrigerate overnight. Cut into 1 to 1 1/2-inch rolls.
Combine marshmallows, milk, salt and German Sweet Chocolate in top of double boiler. When melted and completely blended, set aside and let cool. Add vanilla. Whip the cream and fold it into Chocolate mixture. Pour into 9-inch baked pie shell. Place in refrigerator.
Melt butter in skillet, add onion and celery, slowly cooking for 10 minutes. Add other ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
Mix all ingredients in a heavy 3-quart saucepot. Cover and bake at 350°, stirring 3 times, for 3 hours or until meat is tender and sauce thickens. Discard bay leaves before serving.
Boil chicken until tender; debone. Combine chicken, sour cream and chicken soup together and sprinkle with poppy seed. Season with salt and pepper. Stir all ingredients together. In separate bowl, crumble crackers and add melted oleo. Mix together and put on top of chicken mixture. Bake at 375° for 45 to 50 minutes.
Combine potatoes, celery, carrots, onion, parsley flakes, bouillon cube, salt and pepper, plus 3 to 4 cups water in a large saucepan. Simmer, covered, for 15 to 20 minutes or until vegetables are tender.
Mix. Pour into large baking dish. Top with mixture of crushed corn flakes or potato chips and melted butter. Cover. Bake at 400° for 1 hour. Leave, covered, until last 10 to 15 minutes. This can be made ahead and refrigerated overnight before cooking.
Mix together first 4 ingredients and simmer 15 minutes. Add cloves, nutmeg, cinnamon and baking soda and cool slightly. Add flour and baking powder and bake for 40 minutes at 350° until done.
Beat eggs until light. Add oil, sugar, vanilla and zucchini to eggs. Mix well. Add remainder of ingredients and mix well. Bake at 325° for approximately 1 hour or until done. This recipe makes 2 large loaves or 4 small.
Combine sugar, honey, and water in a pan and cook until it reaches soft ball stage (238 degrees). Remove from heat and add nuts and vanilla. Stir until syrup becomes creamy and thick. Turn onto waxed paper to harden, then break into pieces. Spices to taste may also be added.
Mix all ingredients well and pour into pie shell. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together and spoon onto cookie sheet. Bake at 400° until done.
Put English muffins on cookie sheet. Fry Italian sausage and drain. Crumble. Spoon sauce on muffin halves. Top with sausage, shredded cheese and sprinkling of oregano. Broil until bubbly.
Prepare cake mix according to package directions or prepare your favorite chocolate cake recipe. Pour 1/2 of cake batter into a greased and floured 9 x 13-inch cake pan. Bake in 350° preheated oven for 15 minutes.
Preheat oven to 375°. Separate 2 of the eggs and put the whites in a dry, clean bowl and set aside. Put the egg yolks and remaining whole eggs in a large bowl. Put the milk in a saucepan and add the bread and butter. Heat the mixture until the milk is hot and the butter is melted, stirring.
Mash drained beans. Saute chopped tomato, green pepper, onion, chilies, garlic and salt in oil until thoroughly heated. Add mashed beans, cheese and hot pepper sauce to taste; mix well.
Pat each biscuit into a 3 1/2 or 4-inch oval pan. Arrange half of biscuits on a greased cookie sheet. Mix tuna, cheese and mayonnaise. Spread on biscuits on cookie sheet. Top with remaining biscuits, pressing edges together. Brush tops with melted butter. Heat oven to 425°. Let biscuits stand 15 to 20 minutes, then bake 15 to 20 minutes or until browned.
Cook first 4 ingredients in a 10-inch, oven safe skillet over medium-high heat, stirring until meat crumbles; drain. Stir in beans, steak sauce and pepper. Bring to a boil over medium heat. Cut biscuits in half and arrange on meat mixture. Cover, reduce heat, and simmer 12-15 minutes. Brush biscuits with butter and broil 4 inches from heat (with oven door partially open) 2 minutes or until browned. Serve immediately.
Mix well. Serve with raw vegetables: broccoli, carrots, cauliflower or cucumbers.
Cook macaroni and drain. Cut cheese into small pieces. Add cheese mixture from box, margarine, cheese and milk; put on stove on low heat, stirring constantly. Allow cheese to melt. Pour in greased casserole dish. Top with pieces of sliced cheese for extra cheese flavor and decoration.
Mix all ingredients and put in 15 molds or a 13 x 9 x 2-inch pan. Refrigerate. Mix mayonnaise in hot water and it will dissolve better!
Line 6 custard cups or microwave muffin cups with 2 paper liners. In medium bowl, mix all ingredients except cinnamon-sugar. Fill cups half full. Sprinkle with cinnamon-sugar. Arrange muffins in a ring in oven. Microwave on High for 2 1/2 to 5 1/2 minutes or until tops spring back when touched, rearranging after half the time. Remove muffins from cups to a wire rack. Moist spots will dry during cooling. Repeat with remaining muffins.
Drain pineapple and oranges; chop ingredients, as desired. Mix mayo and mustard together, and mix together with other ingredients. Chill.
In skillet, cook chops in butter over medium heat for 5 minutes. Turn and add carrots. Cook for 5 to 7 minutes or until no pink remains. Remove chops and reserve drippings.
Put ingredients in a 1 1/2 quart Pyrex dish. Boil rigatoni until it is partially cooked. Drain and add rigatoni to rest of ingredients in casserole. Mix all ingredients together and bake in preheated oven at 350° for 1 hour. Cover baking dish.
Open quahaug and split in half. Loosen completely from shell, cutting through muscle. Saute onion in butter until yellow. Remove from heat; add the other ingredients and mix well. Cool slightly, then firmly pat about a tablespoon on top of each quahaug half (in shell). Sprinkle red pepper and parsley on top. Top each one with 1/4 slice of raw bacon. Place in large shallow pan and bake in 350° oven for 30 minutes.
Wash tomatoes and pat dry. Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepper. Dip each slice in corn meal and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels. Serve hot.
Unroll crescent rolls and separate into 8 triangles. Cut each in half lengthwise to make 16 triangles. Place an apple slice at wide end of each triangle and roll up. Arrange in lightly greased 9 x 13-inch pan. Drizzle with melted butter. Combine sugar and cinnamon and sprinkle over rolls. Pour orange juice into pan, but not over rolls. Bake, uncovered, at 400° for 20 minutes. If you like more tender apples, cover with aluminum foil and bake 10 minutes longer.
Peel potato, cut into quarters and boil for 15 minutes. Remove and mash. Mix in the drained tuna, potato, tartar sauce, parsley and lemon juice. Divide the tuna mixture into 6 parts. Create a fish shape about 3/4 inch thick. Beat the egg shallow bowl and crush crackers in another shallow bowl. Dip the fish into the egg, then into the cracker crumbs. Place the pattie on cookie sheet and refrigerate for 2 hours. Bake the fish at 375° for 15 minutes. An olive can be placed on each fish for the eye.
Cook onions in butter until soft. Add nondairy creamer all at once to boiling chicken broth and stir to blend. Add potatoes, carrots and rice to cooked onions; stir. Cover and cook 15 minutes; add to broth. Add frozen spinach and continue boiling for 15 minutes more, stirring often to prevent sticking. Salt and pepper to taste. Can be frozen and reheated.
Put the eggs, bread crumbs and onions in the hamburger. Put the rest of the ingredients in the tomato sauce. Pour 1/2 the tomato sauce in the hamburger mixture and put the rest on top and bake at 350° for 1 hour.
Cut angel food cake into three layers. Melt chocolate; beat egg yolks lightly. Whip egg whites until stiff, adding sugar, beaten egg yolks and melted chocolate. Slowly add vanilla. Whip the cream into peaks. Spoon a layer of chocolate and then a layer of cream between each layer of cake. Wrap cake in wax paper and put in refrigerator for several hours before using.
Heat almost to a boil. After chicken is almost done on the grill, coat with White Sauce.
Stir all ingredients together, except butter, then stir in the melted butter. Drop by teaspoonfuls into hot fat.
Mix dressing and soup together. Beginning with bread cubes, layer all ingredients in a lightly buttered 4-quart casserole. Pour soup mixture over all. Bake at 325°, covered, about 1 hour or until bubbly. Uncover last 15 minutes.
Mix yeast and water together. Add margarine. Mix in egg, sugar and flour. Bake at 425° for 15 to 20 minutes.
Mix all ingredients except tortillas. Spread thin layer of mixture over tortilla and chill at least 3 hours (overnight is best). Cut into 1-inch pieces. Serve with picante.
Cut elephant into bite size pieces. This should take about two months. Add enough brown gravy to cover. Add peas. Cook over kerosene fire for 4 weeks at 450°. This will serve 3,800 people. If more are expected, add the rabbits. Do this only if necessary, as most people do not like to find hare in their stew.
Thaw fish, if frozen. Bone trout, if desired. Season. Combine egg and cream or milk. Dip fish in flour, then in egg-cream mixture and again in flour. In a large skillet, heat together the oil and 2 tablespoons of the butter. Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork. In a skillet, cook almonds in remaining butter until nuts are golden brown. Remove from heat. Stir in lemon juice. Place trout on a platter; pour almond mixture over. Serves 4 to 6.
Brown and drain ground meat and onion. Mix tomatoes, soups and peppers. Stir in meat and onion. Layer in pan Doritos, meat mixture and grated cheese. Bake at 350° until cheese melts.
Dredge meat in flour, salt and pepper. Saute meat in hot oil until golden brown on both sides. Add onions and juice. Cover and simmer about 2 hours or until tender or bake in moderate oven at 350° for about 2 hours. Thicken gravy as desired.
Mix together first 6 ingredients and set aside. Cut broccoli in florets about 2 inches long. Peel stalk and slice in 2 inch lengths less than 1/2 inch thick. Put 2 tablespoons oil in hot skillet or wok over high heat. Add broccoli and stir-fry until broccoli is dark green, not over 2 minutes. Remove and add 2 tablespoons oil to skillet. Add onions and beef; stir-fry 2 minutes. Add broccoli to skillet and stir-fry to warm broccoli. Serve with rice. Makes 2 to 3 servings.
Put half of beans in a baking dish. Add 3/4 cup sugar and ketchup. Add remaining beans and ketchup and add mustard. Break up bacon to cover the top of the baking dish. Bake, uncovered, at 325° for 2 1/2 hours.
Brown sausage; add beaten eggs (usually 6) to sausage and scramble together. Heat tortillas in wet paper towels (30 to 60 seconds). Place cheese slice on hot tortilla and add sausage and eggs. Use hot sauce as desired. Roll 'em up and eat.
Combine mustard, sugar, salt and a generous amount of pepper. Mix in garlic. Add vinegar and lemon juice and stir thoroughly. Add oil and mix well. Stir or shake vigorously just before using. Makes about 3 cups or 24 servings of 2 tablespoons each.
Bake potatoes wrapped in foil. Cut potatoes down middle while leaving in foil. Spoon out potato, leaving skin in foil.
Combine raisins and water; simmer 15 minutes. Cool. Add beaten egg, softened shortening and vanilla. Stir. Add oats and sweetener. Add flour, salt, baking soda and cinnamon. Mix well. Pour into 1 layer cake pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375°. Combine crumbs, sugar and margarine. Press firmly in bottom of 13 x 9-inch baking pan. Bake for 8 minutes; cool. Reduce oven temperature to 300°.
Beat together butter and cream cheese. Add sugar, vanilla and salt. Beat all together, then add biscuit mix. Add eggs, one at a time, and beat. Put in greased and floured tube pan and bake at 350° around 45 minutes or when cake falls in middle.
Boil chicken until tender. Shred into bite sizes. Cook broccoli until half done. Save 1 cup cheese for topping. Layer chicken and broccoli in casserole. Mix remaining cheese, soup and milk together. Pour over chicken and broccoli. Sprinkle with cheese. Bake at 350° for 45 minutes or until broccoli is tender.
Make relish by grinding together cranberries and oranges, including the peel of one orange. Mix with lemon juice, sugar and salt. This can be frozen. To make salad, dissolve jello in the boiling water. Stir in the rest of the ingredients plus 2 cups of the cranberry, orange mixture. Jell in the refrigerator for 4 to 6 hours. Makes 8 to 10 servings.
Brown sausage; sprinkle in bottom of 2 1/2-quart casserole. Cook grits in boiling water per package instructions until thickened and creamy. Add butter to grits and pour over meat.
Heat oven to 350°. Spread apples evenly in an 8 x 8-inch square or 9-inch round baking dish/pan. Sprinkle with water, cinnamon and salt mixture. Toss lightly. Mix sugar, flour and butter with a pastry blender until crumbly. Spread over apples. Bake at 350°, uncovered, about 40 minutes. Serve warm with milk, cream or ice cream.
Combine cream cheese with milk and vanilla; mix well. Cut off crust from bread. Roll each slice very thin and spread with cream cheese mixture. Roll each bread slice up tightly. Dip each roll in melted butter and dip in sugar-cinnamon mixture. Cut each roll into 3 pieces and place on lightly greased cookie sheet. Bake in a 300° oven for about 10 minutes. Cool and serve on a platter with a bowl of sour cream.
Brown meat and onion in oil. Add rice and cook until golden. Stir in all remaining ingredients. Simmer 15 to 20 minutes.
Combine flour, sugar and undissolved active dry yeast in a large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap; let stand in warm place for 2 days.