HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and oil; cream until fluffy. Add eggs, one at a time. Sift flour, baking powder, soda, salt and cinnamon together. Stir into first mixture; mix well. Add carrots and nuts. Pour into 2 well oiled and floured pans. Bake at 350° for 30 to 40 minutes. Cool and frost.
In large saucepan, heat oil over medium. Add onions, celery and garlic. Saute until soft, about 5 minutes. Add chicken stock, carrots, ginger and red pepper flakes and bring to a boil. Reduce heat to low and simmer, covered, until carrots are very tender (20 to 30 minutes). Pour mixture through a strainer set over a large bowl. Transfer solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil. Puree, adding cooking liquid as needed to make a smooth consistency. Transfer to puree to any cooking liquid left in bowl and stir in milk. Cover and refrigerate until chilled at least 1 hour. Garnish portion with scallions.
Melt butter in large skillet. Saute mushrooms, green peppers, onions and garlic over medium-high heat until soft. Remove with slotted spoon. Add scallops to skillet and saute over high heat. As scallops begin to shrink, return vegetables to skillet; salt and pepper to taste. Stir in wine. Serve immediately over hot rice. Serve with your best white wine.
Mix all ingredients together. Put into a well-greased cookie sheet. Press into pan with wooden spoon. Top with melted chocolate chips. Refrigerate for 15 minutes. Remove and slice into 2 x 2-inch squares. Leave in pan and put back in refrigerator. Serve cold.
Cream shortening and sugar well. Add egg and All-Bran. Sift flour with baking powder, salt and soda. Mix nuts with flour and add alternately with mashed bananas to which the water has been added. Stir in vanilla. Pour into a greased loaf tin (8 1/2 x 4 1/2-inch). Let stand 30 minutes. Bake in moderate oven (375°) for 1 hour. Let cool before cutting.
Cook and dice chicken. Mix first 7 ingredients together to make sauce. Butter casserole dish; make 2 layers alternating tortillas, chicken, sauce and grated cheese. Bake at 350° for 1 hour, covered; uncover for last 15 minutes. Salt and pepper to taste.
Stew chicken until tender. Debone and cut up. Cook rice according to package directions, substituting chicken broth for water. Fold all ingredients together. Add salt and pepper to taste. Put into a casserole dish and bake at 350° for 45 minutes. (Note: turkey can be substituted for chicken.)
Combine cornmeal, salt and pepper in plastic bag. Add okra and shake well to blend and coat 1 cup of okra at at time to cornmeal mix. Put 1/4 cup oil into a cast iron frying pan and heat until hot. Add coated okra a little at a time until brown. Yield about 10 servings. (Add additional oil as needed.)
Mix oatmeal, flour, sugar, baking soda, and salt. Add softened butter and rub together until crumbly. Spread 1/2 of crumbs in a 9 x 11 pan. Cook dates with water and sugar until thickened. Add vanilla. Spread date mixture on crumbs; then top with remaining crumbs and press in gently. Bake in a 325 to 350° oven until lightly browned. Suggestion: You may delete the sugar cooked with dates if you wish to lessen the sweetness. Better to bake 2 days before using so crumbs get moist and don't fall off.
Brush bottom of rectangular pan, 13 x 9 x 2-inch, with oil. Mix Parmesan cheese, Bisquick, seasoning, paprika and pepper; coat chicken. Place, skin side down, in pan. Bake 45 minutes; turn chicken.
Layer in a 9 x 13 container the lettuce, celery, spinach, onion, eggs and peas.
Soften cream cheese. Add salad dressing or mayonnaise, grated cheese, garlic and Worcestershire sauce. Add salt and pepper. Rinse the crab meat several times, then squeeze out excess water and shred before adding to cheese mixture. Serve with assorted crackers.
Boil water. Stir jello in water, dissolve. Add sugar to jello and water and dissolve. Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well. Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed. Pull frozen mixture out 5 hours before party. You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture. Chop up frozen mixture and stir well. Serve! Enjoy!
Make a batter of eggs and milk. Put a little mustard and sugar in batter. Stir good with fork or whisk. Add salt, pepper and Worcestershire sauce. Set aside.
Cut apples into chunks (peel or not as you wish). Stir apples into Cool Whip. Using blender, chop fine Snickers bars (do only 3 to 4 at a time; empty blender and do again). Stir Snickers into the salad. Refrigerate and serve the same day.
Sift together flour, salt and baking powder 3 times. Break lard into small pieces (the smaller the better). Pour 1/2 cup boiling water over this and mix until creamy. Add dry ingredients until you can mix it into a mass (with your hands, of course). Makes 2 crusts.
Break eggs in bowl. Beat slightly. Stir in catsup, warm water and soup mix. Add bread crumbs and ground beef. Mix well. Bake at 350° for 1 1/2 hours.
Mix ground beef, bread crumbs, onion, salt and pepper. Shape into balls. Brown slightly. Combine catsup, mustard, vinegar and sugar. Pour over browned meatballs and bake in a covered dish at 350° for 1 hour. Check and add water, if necessary.
Mix first 4 ingredients and pour 1/2 of mixture over rice. Place chicken on top and pour rest of soup mix on top of chicken. Sprinkle onion soup on top. Seal tight with foil. Bake 2 1/2 hours at 325°. Use 9 x 13-inch pan.
Mix first 5 ingredients together. Top with Cheddar cheese, then with chow mein noodles. Bake at 350° for 1/2 hour, uncovered.
MUSHROOM GRAVY: 1- 12 oz jar prepared brown beef gravy; 4-oz mushrooms, sliced; 2 TBSP water.
Bring water, soy sauce and seasoning to a boil. Turn down heat. Add onion and oats. Form into patties. Bake until nicely browned at 350° for about 45 minutes. Turn after 20 minutes.
Add sugar and salt to flour. Then blend in butter flavored Crisco until crumbly. Mix together vinegar, water and egg and blend with a fork. Add to crumbly flour and mix together until it holds together. Divide into four equal parts. This dough refrigerates and freezes well.
Heat oven to 350°. Mix sugar, butter, vanilla and eggs in 4-quart bowl. Stir in remaining ingredients. Drop by rounded tablespoonfuls about 2 inches apart on cookie sheet. Flatten each ball to 2 1/2 to 3 inch diameter. Bake 6 minutes; rotate cookie sheet 1/2 turn. Bake until golden brown, 5 to 6 minutes longer. Cool 1 minute. Remove from cookie sheet. Can add 1 cup raisins or 1 cup chocolate chips.
Sift the 4 dry ingredients in bowl. Add remaining ingredients; stir until smooth. Heat oil to 350°, then cover bananas, pears or apples and fry.
Mix well together all ingredients and pour into pie shell. Preheat oven to 375° for 10 minutes; then bake for 40 to 45 minutes at 325°.
Brown hamburger in skillet; drain off fat. Add mixed vegetables, water and onions. Simmer until vegetables are tender. Add soup. Stir and heat to boiling. Turn off heat. Let set for 5 minutes. Serve over cooked rice.
Cut broccoli into bite size pieces. Mix Miracle Whip, sugar and red wine vinegar together and pour over broccoli. Add onion, bacon bits and shredded cheese. Mix together well.
Break up mincemeat; add water. Boil 1 minute. Butter 9-inch tube pan. Bake 2 hours at 350°.
Soften cream cheese; beat with electric mixer. Add vanilla; continue beating, gradually adding sugar. Whip cream until stiff; fold into cheese mixture. Line mold form with cheesecloth; spoon mixture into mold. Overlap cheesecloth over top. Chill at least 24 hours (put plate under mold to catch liquid). Serve with berries, berry sauce or fresh fruit.
Brown and drain hamburger. Add taco seasoning and mix well. Mix all. May add chopped green onions and ripe olives.
Mix first four ingredients. Press half of the mixture into a 9 x 13 greased pan. Spoon 1/2 gal. softened ice cream onto mixture in pan. Press second half of mixture on top of ice cream. Freeze until ready to serve or until ice cream is frozen.
Saute hamburger and onion until browned. Then add cooked macaroni, tomato soup, corn, chili powder, salt and pepper. This can be heated in same skillet with hamburger and onion. Put mixture in greased baking pan. Sprinkle cheese on top. Bake at 350° for 20 minutes.
Slice apples into a large bowl. Break eggs over them; stir a little. Blend the dry ingredients; sift over the apple mixture. Stir well. Add oil, vanilla and nuts; stir well. Bake in a 9 x 12-inch pan at 325° for 1 hour.
Mix all ingredients together. Pour into unbaked pie crust. Bake at 350° until set, about 30 minutes.
In large saucepan, melt butter; add onion and cook until tender, about 10 minutes. In medium saucepan, boil chicken broth. Reduce heat; simmer. When onion is tender, add rice. Stirring, ladle in 1 cup broth. Cook, stirring; add another cup. When rice is near done, add asparagus; 5 to 7 minutes later add shrimp. When almost done, add 1/2 cup wine. Makes 6 servings.
Mix in order given. Bake in 1-quart baking dish at 350° for 1 hour.
Combine beef, onion and salt; shape into 20 meatballs. In skillet, brown meatballs and cook celery in shortening until tender; pour off fat. Add gravy, pineapple and juice. Cover; cook over low heat 10 minutes. Stir now and then. Uncover; cook 5 more minutes. Serve over rice.
Melt butter in casserole. Add rest of ingredients. Bake at 325° for 1 1/2 hours.
In medium saucepan, pour whole bottle of chili sauce and jar of grape jelly. Over low heat, stir occasionally until jelly melts. Preheat oven to 350°. Combine meat, finely chopped onions, bread crumbs and spices. Form into small balls and place in deep baking dish. Pour mixture over balls. Make sure all covered. Bake about 35 minutes. Serves 25 people.
Mix sour cream and onion mix. Add garlic and mix. Add more garlic, if needed, to taste. Add cumin powder to taste and mix. Add Tabasco sauce and mix. Add cayenne. (The sour cream can absorb the cayenne, so add more, if desired.) Let stand in refrigerator at least 1 hour to meld.
Saute in oil the cubed pepper, chopped onion, cubed peeled eggplant and chopped garlic for 10 to 15 minutes. Mix together tomato paste, vinegar, olives, seasonings and mushrooms; combine with sauteed mixture. Cover; simmer for 20 to 30 minutes; stir occasionally.
Mix together powdered sugar, oleo and cream cheese; set aside. Mix together and set aside the cake mix, just like on the box. Place pecans and	coconut in the bottom of a 13 x 9-inch pan. Pour cake mix over this and add sugar mixture by teaspoonfuls all over top	of cake. Bake at 350° for 45 minutes or until done to touch.
Sprinkle steaks with salt, pepper and paprika; rub seasonings in lightly. Place fish on preheated grill. Brush top with 2 tablespoons butter. Turn after about 3 to 5 minutes. Brush second side with remaining butter and cook until lightly browned, about 5 minutes more. Serve with lemon.
Place dill in water for 1 hour. Cut lemons in half and juice. Slice the rind into rings. Combine dill water, 1/4 cup lemon juice, vinegar and salt in a small saucepan and bring to a boil. Drain beans and place in a glass or crockery bowl. Place lemon rings over the beans and pour the dill dressing over all. Cover and refrigerate overnight. Drain beans and arrange them on lettuce leaves with a lemon ring surrounding them, forming bundles. Serves 8.
Heat oven to 375°. Heat oil in medium skillet over medium-high heat. Add chopped green and red peppers and onion. Cook and stir until crisp and tender. Drain. Stir in 1/2 cup picante sauce.
Bake in a 13 x 9 baking dish. Spread chilies in bottom of dish, then put cheeses on top of chilies. Separate eggs and combine egg yolks, milk, flour, salt and pepper. Beat egg whites until stiff and fold into egg yolk mixture. Pour over cheese and chilies. Bake at 350° for 30 minutes.
Brown meat in skillet on medium heat. Drain fat and set aside. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onion and pepper. Turn mixture into pastry shell. Bake at 350° for 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean. Garnish with sliced tomatoes. Serve.
Add bit of diced onion and green pepper. Mix and bake about 2 hours in hot oven.
Bring to boil the crushed pineapple. Add apricot or peach jello. Stir until dissolved. Let cool. Add Cool Whip and buttermilk. Refrigerate. A taste sensation.
Boil ziti noodles until done. Mix Ricotta cheese, 1 egg, parsley, salt and pepper. In oblong pan or baking dish, layer: sauce (your favorite spaghetti sauce), ziti, cheese, sauce, ziti, cheese. Bake at 350° for 30 minutes.
Cook instant rice; set aside. Cut green onions and saute in skillet with small amount of shortening. Scramble eggs in same skillet with sauteed green onions; mix together. In large bowl, mix and add as follows: layer of rice, sprinkle pepper and salt lightly, sprinkle La Choy soy sauce evenly. Pour lightly the La Choy gravy darkener. Add scrambled eggs with onion (part of it). Repeat steps until all ingredients are in bowl. Mix together; ready to serve.
Rinse the black-eyed peas and place them in a 4 1/2-quart Dutch oven. Add 4 cups cold water. Bring them to a boil; reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse the peas. Return the peas to the Dutch oven. Add the salt pork. Add 3 cups water, or enough to cover the peas. Cover and simmer for 45 minutes. Stir in the sausage, onion, green onion, green sweet pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, oregano, thyme and hot pepper sauce. Bring the mixture to a boil; reduce heat and simmer, covered, over low heat for 45 minutes. Serve over hot cooked rice.
Layer the cheeses in a greased quiche dish. In quiche shaker mix together the remaining ingredients. Pour over cheese and bake at 350° for 40 to 45 minutes.
Cook chicken until done. Roll pieces of chicken in crescent rolls. Mix together cream of chicken soup and milk. Bring just to boiling. Put half of chicken soup in bottom of 13 x 9-inch cake pan. Place chicken and crescent rolls on top of 1/2 of soup. Pour the rest of soup on top. Bake at 350° for 30 minutes. Top with Cheddar cheese and bake for 5 more minutes or until cheese melts.
Mix the 7-Up or Sprite and the frozen fruit juice. Make one mold of ice in star or heart shape. Decorate with strawberries or cherries, if available.
Saute onion in 1 stick of oleo. In saucepan, mix together soups and milk to blend well. Then in 9 x 13-inch baking dish, place vegetables. Top with cooked ravioli, then sauteed onions. Pour soup mixture over casserole. Bake at 350°, uncovered, for 1/2 hour.
Divide asparagus on four beds of shredded lettuce. Combine mayonnaise, vinegar, mustard and onion. Spoon over asparagus. Top with grated egg. Garnish with pimiento.
In a large bowl, combine flour, sugar, soda, salt and cinnamon. In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla. Add dry ingredients and stir until moistened. Spoon into two greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 60 to 75 minutes, until loaves test done. Cool for 10 minutes in pans before removing to wire racks. Cool. Combine confectioners sugar and milk. Drizzle over loaves.
Cream butter, brown sugar and shortening very well. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating well after each one.
Mix together and put into 9 x 13 baking dish. Pat down to cover bottom of pan. Bake at 350° for 10 - 15 minutes, until golden brown.
Dissolve yeast in 1/2 cup warm water. Let set. Cream sugar, salt and Crisco together; add 1/2 cup boiling water, well beaten egg and yeast. Add 1 cup flour and beat well. Add rest of flour and let rise. Roll out dough and cut into about 3-inch strips. Dip in melted oleo, put in pan and let rise. Bake at 350°. (Takes 1 stick of oleo.)
In a bowl, beat together zucchini, butter, soda, eggs and sugar. Add and sift together the flour, salt and spices; add to zucchini mixture. Stir in raisins and nuts. Drop by teaspoon onto lightly greased sheets. Bake at 375° for 12 to 15 minutes.
Combine all ingredients in a crock-pot; mix well and let blend without heat for about 1 hour. Turn heat on low and cook for 3 to 4 hours until it is bubbly and hot.
Mix together in order given. Pour into casserole dish. Bake 1 hour at 350°. (Spread in large casserole dish about 1 1/2 to 2 inches deep.)
Soak beans overnight with 2 tablespoons salt. Drain next day, add 2 quarts water and ham bone. Simmer slowly for 3 hours and then add rest of ingredients and simmer another 30 minutes or more until beans are tender. Thicken if desired.
Sprinkle berries with 3/4 cup sugar. Mix dry ingredients in 8x8 baking pan. Add milk and stir well. Spread dough in pan. Pour melted butter over dough. Place sweetened berries on top. Bake at 350 degrees until dough rises on top and brown about 45 minutes to 1 hour.
In large crock-pot, add apricot nectar, orange juice, water and lime juice. Stir in brown sugar. Tie up the spices in cheesecloth or suitable material to let seep. Add to juice mixture. Cover with lid. Turn on high until it reaches desirable serving temperature. Turn to low and let simmer. Serve hot throughout the day or party. Discard spice bag.
Mix shortening, sugar and salt together. Alternately mix flour, eggs, vanilla and milk together. Add baking powder and beat very well. Roll thin and cut out with biscuit cutter or cookie cutter. Bake at 375° for 15 minutes.
Remove the stems on the mushrooms and chop. Heat chicken broth in skillet and cook the onion and ground turkey. Add the chopped mushroom stems and other ingredients. Cook this mixture about 5 minutes. Stuff this mixture into the mushroom caps and sprinkle with the grated cheese. Broil for 2 to 4 minutes or until the cheese melts.
Combine all ingredients. Heat on top of range or in casserole dish in a moderate oven.
Put mixture into an ungreased shallow baking pan. With wet hands, shape into a loaf. Bake 1 hour. Serves 8 to 10.
Use a 6-quart kettle. Brown and drain hamburger. Add onions, cabbage and celery. Add 3 cups water. Cover and cook gently for 15 minutes. Add beans, potatoes, tomatoes, sauce and seasoning. Cook gently for 30 minutes or until vegetables are tender.
Mix together in a saucepan zucchini, sugar, cornstarch, lemon juice, water and cinnamon; bring to a boil. Cook until zucchini is tender. Pour into baked pie shell.
Beat eggs lightly in large bowl. Stir in water, sugar, flour and salt until well combined. Melt butter in small saucepan over low heat. Stir hot butter into batter. Stir in chopped candy bars. Cool completely.
In a medium saucepan combine all ingredients except food coloring. Mix together by stirring with a spoon. (Cream of tartar makes it less sticky.) Cook mixture slowly over medium heat. While cooking add a few drops food coloring. Clay is ready when it forms a ball. Let cool. Knead the clay. When it is soft and smooth it's ready to play with.
Mix lemon jello with hot water; cool until just about ready to jell. Mix and blend well cream cheese and sugar. In a large bowl, beat chilled Pet milk until fluffy. Add jello mixture and cream cheese mixture to Pet milk mixture and mix well by hand. If you want real lemon taste, add 1 teaspoon lemon flavoring.
Beat cream cheese with mixer until smooth. Add in the lemon juice, sweetener, and cool whip and beat until smooth. Pour into the graham crust, top with the lemon zest and refrigerate until firm (approximately 3 hours). Also good to substitute lime juice and lime zest instead of the lemon. Freezes well.
Combine sugar, syrup and water. (Cook until forms soft ball in cold water.) Add peanuts; cook until golden brown in color. Add soda and vanilla. Have a sheet pan slightly greased. Pour in and let stand until it gets cold. I put in deep freeze and use an old-fashioned tin skillet to cook it in.
Mix cake mix as directed. Bake. Mix jello as directed. Poke holes in cake and put jello through cake. Refrigerate until jello sets, then mix cream cheese and butter until creamy. Add powdered sugar and vanilla. Spread over the cake and jello.
Combine cornbread, 1/2 cup of enchilada sauce and salt. Add ground beef. Mix well. Shape into balls. Bake at 350° for 20 minutes. Meanwhile, heat remaining enchilada sauce and tomato sauce. Place meatballs in serving dish. Pour sauce over and top with cheese.
Marinate steak in above ingredients for 2 to 4 hours. Broil or grill. Slice thin on an angle and serve.
Combine all ingredients in a large bowl. Pour in a greased skillet. Bake at 350° for 55 minutes.
Beat egg whites stiff. Add salt and beat. Gradually add sugar. Beat very stiff. Fold in remaining ingredients. Drop from teaspoon on greased cookie sheet. Bake at 350° for 15 minutes.
Mix all together well. Form into a ball or leave in a dish. Refrigerate for 1 hour. Add nuts on top.
Blend all ingredients at high speed. Prepare 1/2 hour before serving. The lemonade can may be used for measurement tool.
Mix ingredients and enough flour to make a soft pliable nonsticky dough. Divide in half. Put 2/3 of each half in a greased pie plate and spread with fingers to cover bottom and sides of plate. Place filling (figs, pears, apples, etc.) on top. Flatten remaining 1/3 of dough between palms of hands and place a small piece at a time on top of pie. Bake at 325° to 350° until brown (45 to 50 minutes).
Saute onion in butter; add flour. Add tomatoes and condiments; cook slowly for 10 minutes. Add salmon and liquid and milk. Heat over low heat for 5 minutes. Serves 6 to 8.
Dissolve gelatin in boiling water. Add sherbet; mix well. Chill until partially set. Add oranges; fold in whipped cream. Pour into oiled 1 1/2-quart mold. Chill until set.
Drain butter and kidney beans. Brown and drain ground beef. Cook bacon and onion together; drain. Put everything in crock-pot; simmer for 4 to 9 hours.
Mix baking mix, paprika and Mrs. Dash in a gallon size bag; coat chicken and place on a baking sheet lined with Reynolds Wrap (spray with vegetable spray to help with sticking). Squeeze butter around and on top of chicken. Bake 30 minutes and turn. Bake about 15 to 20 minutes at 400°.
Cut broccoli in bite size pieces. Add raisins, sunflower seeds and bacon. Mix sugar, vinegar and mayonnaise and pour over broccoli.
Cook squash with salt and pepper until tender; drain and place in casserole. Pour celery soup over squash and top with French fried onions. Cover with foil. Place in oven. Bake about 20 minutes at 350°.
Mix all together and pour into pie crust. Bake at 350° for 1 hour or until middle is hard.
Combine all ingredients and place in freezer, stirring every 2 hours until frozen. Serve with 7-Up or ginger ale.
Combine sugars, syrup, water and salt in heavy saucepan. Stir over medium heat until dissolved. Bring to a boil without stirring; boil to soft ball stage, about 235°. Remove from heat. Beat egg whites stiff, but not dry. Pour syrup in a thin stream into egg whites, beating constantly. Add vanilla; stir in pecans and dates when candy thickens and begins to lose gloss. Drop by rounded teaspoonfuls on waxed paper. Yields 75 drops.
Butter 13 x 9 x 2-inch pan. Dump in pineapple, then cherries. Dump cake mix over cherry layer. Sprinkle almonds on top. Put butter pats all over. Bake at 350° for 48 to 53 minutes. Serve warm.
Mix all ingredients together. Boil cabbage in water until soft. Put meat mixture in each leaf. Put in roaster or pan with small amount of oil; brown lightly. Add tomato soup or tomato juice. Simmer until done.
Place first 3 ingredients in a large bowl. Cook the next 3 ingredients on medium heat; bring to a boil, stirring constantly (about 7 minutes). Pour over ingredients in a bowl and stir until chocolate melts. Add nuts and vanilla. Pour into pan. Makes 5 pounds.
Place chicken in a single layer in pan or ovenproof casserole. Mix remaining ingredients with a little water. Pour mixture over chicken. Bake at 350° for 1 1/2 hours.
Combine shortening and sugar well; add 1 egg at a time, beating well after each egg. Sift flour and salt; add alternately with the orange juice and flavoring. Bake in tube pan at 325° for 1 hour.