HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in large bowl; set aside. In large bowl, mix buttermilk, oil, egg, egg white and molasses. Add to the dry mixture and stir lightly; DO NOT OVERMIX! Drop into muffin tins. Bake 15 minutes at 400 degrees.
Gradually stir milk and sherry into soup. Add next 7 ingredients. Turn into 2-quart casserole. Sprinkle with paprika and almonds. Dot with butter. Bake at 350° for 50 minutes. Makes 6 servings.
Mix hamburger, parsley, garlic, carrot, mushrooms, egg, and bread crumbs. Set aside. Mix beef bouillon, worcestershire sauce, dressing and tomato sauce. Put part in meat loaf and part over it. Bake 1 hour.
In double boiler, melt chocolate chips (over boiling water). Stir in sweetened condensed milk. Remove from heat. Stir in remaining ingredients. Drop teaspoon sized amounts onto a waxed paper cookie sheet. Chill 2 hours. Store at room temperature, covered loosely.
Mix all ingredients except chicken. Pour into 13 x 9 pan. Put chicken in. Cover with foil. Bake at 325° for 2 1/2 hours.
Blend sugar, butter and banana. Add pineapple, lemon juice, flour and bread crumbs. Mix well. Pour into greased 1 1/2-quart casserole. Cover and bake at 400° for 30 minutes.
Mix one stick of butter with graham cracker crumbs together; press into bottom of 13x9x2-inch pan. Beat eggs, remaining butter, vanilla, and confectioners sugar for 15 full minutes. Spread mixture on crumbs. Slice bananas on top. Spread pineapple on top of bananas and cover with Cool Whip. Sprinkle with nuts and cherries on top.
Crumble sausage. Cook. Drain. Put 1/2 in each pie crust, then put 1/2 cheese in each pie. Beat eggs and pour half in each pie. Bake at 350° for 30 minutes.
Combine in saucepan the crushed pineapple, sugar and water; bring to boiling point. Add lemon jello and cool. Then add cottage cheese when cooled and fold in Cool Whip, nuts and cherries.
Saute onion in butter in large pot. Add carrots, potatoes and broth and boil. Add spices and simmer 1/2 hour, covered. Mash, then puree in blender. Return to pot and add milk, cream and seasonings; mix. Simmer about 1/2 hour and serve.
Slice the water chestnuts as thin as possible. Fold the whipped cream into the mayonnaise. In salad bowl, combine the shrimp, mayonnaise mixture, water chestnuts, orange segments and Tabasco sauce. Add salt and white pepper to taste. Let the salad marinate in refrigerator for 1/2 hour before serving. Line cold dinner plates with lettuce leaves. Spoon the salad onto the lettuce. Place 2 large sprigs of watercress on each portion of salad at opposite sides of serving plates. Place the pimiento strips on top of salad just before serving.
Cream butter and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients alternately with sour cream, mixing well after each addition. Chill several hours or overnight. On lightly floured surface, roll out dough to 1/4-inch thickness; cut.
Cream together sugar, vegetable oil, vanilla and cinnamon. Add flour, raisins, eggs, apples and walnuts. Pour into 9 x 13 pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. Slice apples in an 8 x 8-inch baking dish. Mix oats, sugar, flour and butter with fingers. Crumble on top of apples. Bake for about 35 minutes or until golden brown.
Mix dry ingredients. Add salad oil and milk. Spoon onto greased cookie sheet. Bake at 425° for 18 minutes or until golden brown.
Combine cheeses, adding onion, milk and oregano. Mix until blended. Form into a ball on wax paper. Roll in pecans until coated. Refrigerate. Serve with crackers.
Mix all ingredients. Bring to a boil. Reduce heat and simmer 10 minutes.
Mash 1 avocado, mix with lemon juice, cilantro, garlic, basil and salt. Stir in remaining diced avocado. Mix together with red pepper, salsa, onion and almonds.
Chop onion and saute with mushrooms until slightly brown. Remove from pan. Slice meat into thin strips and fry with a small amount of oil until cooked. Sprinkle with garlic salt and pepper while frying. A little browning in the bottom of the skillet is desirable. Return onions and mushrooms to frying pan. Add sour cream and enough milk to make a gravy.
Cream margarine, sugar and eggs; stir in buttermilk. Sift flour and soda together; add to creamed mixture. Fold in pecans, cherries and dates. Drop small amounts onto lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes. Yields 6 dozen cookies.
Saute onion and pepper in oil until tender. Add ground beef and cook until brown. In a saucepan, combine ground beef mixture, tomato paste, tomato sauce, water and spaghetti sauce mix. Cook on medium heat about 20 minutes, stirring to prevent sticking. Add macaroni. Simmer on low heat 5 to 10 minutes.
Boil chicken with skin on until done when it is done remove from broth and take off bone. Cut up onion put into broth. Add minced garlic; cook for 5 minutes. Add rice and cook until done. Add the chicken to the ingredients add salt to taste. Serve with pears or bread.
Mix chicken and the first 7 ingredients together. Let stand 1 hour. Spread in a 9 x 10-inch pan. Sprinkle crushed corn flakes and Parmesan cheese on top. Bake at 350° for 45 minutes to 1 hour.
Cook chicken and beef in soy sauce until brown. Add flour and water to cover meat. Add ginger and garlic cloves to your taste. Before adding watercress, take garlic and ginger out. Add sugar to your taste. If you like bamboo shoots, add some sliced pieces. Serve over rice.
In plastic bag, combine all ingredients, except chicken. Add chicken. Cover. Marinate in refrigerator for 4 hours or overnight. Remove chicken from marinade. Heat marinade thoroughly. Grill or broil chicken, basting frequently with marinade.
In a greased 13 x 9 x 2-inch baking pan layer half of the bread, chopped ham and cheese; repeat. Combine eggs, milk, onion salt, salt and pepper. Pour over layered mixture. Cover and refrigerate overnight. Bake in 375° oven for 40 minutes or until bubbly. A good Sunday morning brunch.
Fry bacon and crumble. In a large mixing bowl, combine Cheddar cheese, cream cheese, green onion and bacon. Squish it all together with hands until everything is evenly mixed. Form into balls, whatever size you prefer. Roll the ball in chopped nuts or parsley. Keep chilled in refrigerator, until ready to serve, so it becomes firm. Serve with your favorite crackers.
Sift approximately 3 1/2 cups flour into all ingredients in large baking pot. Cover tightly with foil or use lid if ovenproof. Bake 5 hours at 275°. This is a sure thing. Just put it in the oven and wait.
Mix the sugar, flour and butter to make streusel mixture. Sprinkle 4 tablespoons streusel mixture in bottom of pie crust. Peel and cut peaches in half. Place, round side up, in pan. Sprinkle remainder of streusel on top; sprinkle with nutmeg. Bake at 450° for 10 minutes, then at 350° for 30 minutes, or until lightly browned.
Brown venison and onion in skillet. In pan put rest of ingredients. Bring to boil and then add meat. Cook until done. Add 2 tablespoons brown sugar.
Mix together the beef, salt, pepper, bread crumbs and 3/4 cup water. Shape into balls, brown and pour off the fat. Add all but beans. Simmer for 5 minutes. Add beans and bake 25 minutes at 350°.
Mix salt and soda with flour. Pour boiling water over bran and set aside. Mix other ingredients and add bran. Mix all thoroughly and refrigerate. (Can be kept up to six weeks when tightly covered.) Bake at 400° for 15 to 20 minutes.
Blend lemon and cream cheese. Add other ingredients and mix. Refrigerate 24 hours before serving. Serve with Chicken in a Biskit crackers.
Mash meat of 1 very, very, large avocado with a fork. Add juice of lemon, salt and pepper. Add grated onion, dash of garlic salt and Tabasco sauce. Beat with hand mixer until smooth. Serve with corn chips.
Preheat oven to 350°. Cover bottom of cookie sheet with graham crackers. Melt butter and oleo over medium heat; add sugar. Bring to a hard boil, stirring continually. Boil 2 minutes. Pour over graham crackers covering completely. Sprinkle with pecans. Bake 10 minutes. Watch that it doesn't burn around to edges. Remove from oven and let cool 2 to 3 minutes. Remove from pan to cooling rack.
Preheat oven to 375°. Mix sugars, oil, vanilla and egg in a bowl with a spoon until smooth. Stir in flour, salt and baking soda. Spread dough into a greased square or round (8 or 9-inch) cake pan. Sprinkle with chips. Bake for 10 to 12 minutes. Cool. Cut into squares or wedges.
Combine 1/2 teaspoon chili powder with bread crumbs. Combine all other ingredients and pour over chicken breasts which lay in buttered casserole. Cover with bread crumb mixture. Bake at 375° for 25 minutes.
Cream sugar and oil. Sift remainder of dry ingredients and add to creamed mixture alternately with 1 well beaten egg at a time. Add vanilla, apples and nuts. Pour into greased and floured Bundt pan. Bake 325° oven for 45 minutes to 1 hour.
Add all ingredients except hamburger, bacon and onion. Pour all ingredients into large baking pan. Add beans. Add hamburger, bacon and onion. Bake at 350° for 1 hour.
Cut up cauliflower. Tear up lettuce (I prefer to use hands instead of knife). Crumble up bacon. Mix all ingredients together with dressing. Sprinkle cheese over top.
Preheat oven to 425°. Cream shortening and sugar. Add egg and mix. Add dry ingredients with milk and mix. Add vanilla and mix again. Drop by teaspoonful on ungreased cookie sheet. Bake for 7 to 8 minutes.
While rice is cooking, pound steak to 1/4-inch thick and cut into 1/4-inch strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook for 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clean and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Makes 6 servings.
Mix cereal with butter. Blend sugar into eggs. Add cereal mixture and remaining ingredients. Mix well.
Combine Cool Whip and evaporated milk in a large bowl. Beat well. Fold in remaining ingredients. Chill until serving time.
Slice tenderloin in 1/4 inch thick slices, tenderize until flat. Roll in flour, fry in skillet in Butter Flavor Crisco until brown.
In a 2-cup glass measure with handle, combine peanut butter chips and 2/3 cup sweetened condensed milk. Cook on 100% power (High) in microwave for 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla; spread evenly into foil lined 8-inch square pan.
Knead briefly and roll out on floured surface as thin as you can. Cut into squares. Drop into boiling broth and cook 15 minutes or until done. Add parsley before serving.
Combine applesauce, salt, nutmeg and pepper. Add ground beef, bread crumbs, chopped onion and egg; mix thoroughly. Fold cheese into meat mixture. Mold into a 9 x 5-inch loaf pan and bake at 350° for 75 minutes. Let stand 5 to 10 minutes before slicing.
Cook chicken in water; take off bones. Saute pepper and onion in oil or fat. Add tomatoes; cook about 15 minutes. Put rice and chicken in baking pan with four cups chicken broth. Salt to taste. Add tomato mixture and Spanish seasoning. Blend well. Cover with foil and bake in 375° oven for 45 minutes. Chicken will come to top of rice. Serves 8.
Stir together the first 3 ingredients, then beat egg whites until stiff. Fold into the first mixture. This is a great batter for chicken!
Heat oven to 375°. Mix Bisquick, brown sugar, margarine, and chips until crumbly. Press in an ungreased 9 x 13-inch pan. Beat powdered sugar and cream cheese. Add Cool Whip. Spread over cooled crust. Mix chocolate pudding until thick. Spread over cream cheese layer. Mix vanilla pudding until thick. Spread over chocolate layer. Mix Cool Whip and powdered sugar together and spread over vanilla layer. Top with chopped nuts. Chill.
Divide biscuits into 1/4-inch pieces and drop in a plastic bag of sugar and cinnamon. Shake well and layer in greased tube pan. Sprinkle with nuts on each layer. Melt in pan butter and brown sugar. Pour on top of layers and bake at 350° for 40 to 45 minutes.
Mash potatoes into fine paste. Mix cornstarch with sugar and add to paste. Add vanilla, milk and butter. Pour into casserole dish and bake at 350° until firm.
Mix jello together by directions on box in a mixing bowl and chill	until it's soft, then add bananas, pineapple and marshmallows. Pour into a large Pyrex baking dish and chill until firm.
Mix milk, butter, mustard, honey, curry and salt in bowl until blended. Roll chicken in mixture, making sure it is well coated. Place chicken in roasting pan and place in 350° oven.
Cream butter and sugar; add eggs, one at a time, beating thoroughly. Add vanilla. Add graham cracker crumbs and baking powder together and add alternately with milk to the first mixture. Mix well, then add crushed pineapple (undrained) coconut and pecans. Bake at 350° for 1 hour in tube pan. Dust with confectioners sugar.
Rinse a long slice of meat and pat dry. Pound it lightly with a mallet; salt and pepper it. Put on it slices of salt pork or bacon and hard-boiled eggs cut into quarters. Roll meat up and dredge in flour. Fry, add some beef stock and bake in oven until done at 350°. Just before the meat is done, add minced garlic. Serve with potatoes and vegetables.
Preheat oven for 15 minutes to 350°. Trim fat from leg of lamb; rub it with juice from half lemon, then with 3 tablespoons salt on all sides.
In medium pan, mix flour and butter with pastry blender. Stir in walnuts and press mixture into bottom of a 13 x 9-inch pan. Bake for 20 minutes at 325° or until lightly browned. Remove from oven and cool.
Brown hamburger and season; drain. Add tomato sauce to hamburger. Spread biscuits across the bottom of casserole dish. Spread a layer of hamburger, then a layer of cheese. Top with remaining biscuits. Bake until biscuits are done at 350°.
Slice carrots, onion, celery, and potatoes. Boil until tender. Cube ham and add to vegetables. Add 1 can evaporated milk. Slowly add Potato Buds to thicken. Add butter, salt and pepper to taste.
Cut steak across grain on a slight diagonal into thin strips. In a medium bowl, combine sherry, soy sauce, garlic and ginger. Add beef slices and toss to coat.
Beat together ingredients with rotary beater just until smooth. Pour into well-greased deep muffin cup (3/4 full) or oven glass cups (1/2 full). Bake at 425° for 35 to 45 minutes.
Sift dry ingredients. Add water and oil; beat until smooth. Fold in egg white just before frying. Coat fan-tail shrimp or onion rings and fry in deep fat until brown.
Dissolve cornstarch in cold water and add boiling water. Slowly bring to boil, stirring constantly. This goes fast as there is little liquid involved. Put aside to cool. Beat egg whites until frothy. On high speed, gradually add sugar and salt until peaks form. Add vanilla. Switch to low speed. Gradually add cooled cornstarch mixture. Turn to high speed. Beat well until peaks stand when beater is withdrawn. Pile on pie filling. Bake at 375° until lightly browned.
Cream sugar and shortening well. Add eggs, mix well. Add cold coffee. Sift flour, salt, nutmeg, cinnamon and soda together. Add to creamed ingredients. Mix well. Add nuts and raisins. Place 1 teaspoon of dough for each cookie on cookie sheet. Bake at 350° for about 10 minutes or lightly brown. Do not overcook.
Melt butter in pan. Mix 1 cup sugar, flour and milk into batter. Pour into butter but do not mix. Combine berries, 1/2 cup sugar and 1/2 cup juice and pour over batter. Do not mix. Bake at 325° for one hour. Serve warm or cool.
Combine first 6 ingredients and spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 to 50 minutes. Cool 10 minutes.
Grease 9 x 13-inch pan. Put pineapple (juice and all) on bottom of pan. Spread pie filling next. Take dry cake mix and sprinkle on top of pie filling. Sprinkle on nuts. Cut butter into small, thin pats and lay on top. Bake for 45 to 50 minutes or until golden brown at 350°.
Mix all ingredients together in a bowl; then place in a 13-inch cake pan. Cut 4 or 5 slices bacon in half and place on top of bean mixture. Bake in a 350° oven for 45 minutes to 1 hour.
Clean and boil potatoes whole with skins, leave firm, 15 minutes. Peel potatoes while still hot. Put in plastic bag. Seal and refrigerate overnight. Butter casserole; grate potatoes. Put grated potatoes in buttered casserole with salt and pepper to taste. Pour 1 3/4 cups heavy cream into casserole. Bake 1 hour at 350° uncovered.
In saucepan, melt 1 tablespoon butter. Stir in flour, salt, onion, pepper and lemon peel. Mix in water. Cook until thick. Stir in sour cream, then green beans. Fill crepes. Fold over. Mix cheese with 1 tablespoon melted butter and bread crumbs. Sprinkle over filled crepes. Place in broiler until cheese melts.
Make 20 small incisions all over the fatty side of the roast. Insert a slice of garlic in each slit. Season the meat all over with 2 tablespoons of the thyme leaves, 1 1/2 tablespoons of salt and 1 tablespoon of ground pepper. Cover and refrigerate overnight.
Boil the zucchini in the bouillon and water for 10-15 minutes until tender. If you used chunks instead of grating, put it through a blender at this point.
Saute ground beef and onions together. Salt and pepper to taste. Add pinch of sage, 1 pinch of mustard. Cook until brown; drain and wash off. Peel diced boiled potatoes, then mash boil beans, corn and carrots separately. Cook squash until tender (drain). In square 9 x 9-inch pan. Layer ground beef mixture, green beans, squash, corn, carrots, mashed potatoes. Cover with cheese. Bake at 325° until cheese is melted and browned.
Combine pineapple and sugar in saucepan; bring to boil. Add gelatin, mixing thoroughly. Cool and congeal slightly. Add cream cheese; beat with electric mixer until well blended. Whip milk; fold into gelatin mixture. Pour into 13 x 9-inch baking dish. Refrigerate. Makes 15 servings.
Place chicken skin side down in pan. Mix other ingredients and pour/brush over chicken. Cut orange in pieces and tuck around chicken. Bake, uncovered, for 30 minutes at 375°. Turn and cook another 30 minutes.
Put salted turkey in roaster. Pour over turkey 1 cup boiling water with 1 stick of melted margarine. Cover airtight with lid or tent made of heavy-duty Reynolds Wrap. Place in a 450° preheated oven. Bake for 1 hour. Do not open oven door. Leave in oven overnight, or until oven is cold. (I cook mine last thing before going to bed.) This time is for a 12-pound turkey. Add about 5 minutes per pound for larger turkey.
Cream Crisco and sugar; add eggs, one at a time. Sift flour and salt, then add to creamed mixture along with milk. Add vanilla and coloring. Bake 1 1/2 hours at 325° or until well done. Use favorite frosting.
Mix together water and yeast. Add other ingredients. Knead for 10 minutes. Shape, cover and let rise 1 hour in a warm place in a well-greased bowl. Punch down; place in greased loaf pan. Let rise 1 hour and bake 40 to 50 minutes at 375°.
Combine beaten egg, salt and sugar. Gradually stir in milk; cook in a double boiler over hot water until mixture coats a spoon, stirring constantly. Add vanilla and chill.
Cut corn from cob, about 4 to 5 cups of corn. Melt butter or drippings in skillet; add corn and saute quickly for about 5 minutes. Add bacon and salt; arrange in buttered casserole in alternate layers with the sliced tomato. Place in oven at 350° for about 30 minutes or until corn is tender. Serve hot. Makes 5 to 6 servings.
Add filling to 2 3/4 cups of milk. Beat one minute at low speed with mixer or beater. Immediately pour into baked 8 or 9-inch pie shell. Chill at least one hour.
Blend until creamy. Chill. Form into balls. Roll in sugar and flatten. Bake at 350° for 12 to 15 minutes.
Saute onion, green pepper, ground beef and rice in oil in a large skillet until beef is browned. Pour off excess fat. Add remaining ingredients and mix well. Bring to a boil. Cover and simmer 35 minutes, stirring once or so until rice is done. Makes 4 to 6 servings.
Wash and drain rice, then put in bottom of casserole. Pour soup and broth over it. Put in chicken and margarine. Bake, uncovered, at 350° for 1 1/2 hours. Use large square casserole.
In a large bowl or pan, put flour. After placing the flour in the bowl, make a hole in the center of the flour. Put lukewarm water, sugar, Crisco, egg, yeast and salt in. Mix all ingredients together gradually (you may need to add more flour), until it becomes a large ball. Cover with a cloth and let rise until double in size. Form buns and place in long baking pans. Cover with a cloth and let rise again. Set oven temperature to 350° and bake for 20 to 25 minutes or until brown.
Cook rice. Place in 1 1/2-quart baking dish. Mix remaining ingredients in large bowl and layer on top of rice. Bake at 375° for 40 minutes until hot and bubbly. Makes 4 to 6 servings.
Prepare pie crust in pie pan. Brush with slightly beaten egg whites. Combine eggs, sugar, salt and cornstarch. Add milk and vanilla; mix well. Pour into 2 pie crusts (placed on cookie sheets for support). Sprinkle nutmeg on top. Bake in oven on 400° for 30 to 40 minutes or until knife inserted comes out clean. Cool; serve.
Cut crescent rolls in small pieces. Roll around Little Smokies. Bake at 350° until light brown.
Melt cheese and margarine together over low heat. Sift cocoa and powdered sugar; stir in cheese mixture, blending until smooth. Add vanilla and nuts. Spread into 8-inch square pan. Chill. Cut into squares. Freezes well.
Mix all ingredients together and pour over Doritos. Sprinkle with cheese on top and bake at 425° for 20 minutes or until cheese is melted.
Pick greens while they are still young and tender if possible. Greens will be sweeter if they have been frosted on! Pick what looks like twice as much as you think you need, because they shrink up. Wash the greens at least 4 or 5 times to remove all dirt. Remove any hard stems.
Dissolve jello in hot water; add next 3 ingredients. Refrigerate until gelatin set.
Cook noodles according to package direction, rinse. In a large bowl combine noodles, onion, tomato, cucumber, yellow pepper and salt and pepper to taste. In a small mixing bowl mix mayonnaise, milk and sugar or equal to taste. Mix with noodles and vegetables and chill.
Heat oven to 350°. Slice cookie dough as directed on package and arrange in bottom of 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool completely.
Place onions and margarine in a saucepan and cook until tender. Blend in the flour, seasoning, water, tomatoes and bouillon. Cook for 6 to 8 minutes or until thickened. Add potatoes and stir lightly to coat. Cook in a covered dish at 350° for 25 minutes or until potatoes are tender. Sprinkle cheese on top. Serve.
Take one large field, half dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix children and dogs well together, put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread over all a deep	blue sky and bake in sun. When brown, set away to cool in bathtub.
Mix pudding and milk. Mix cream cheese, sugar and butter. Then combine all together with Cool Whip.
In heavy skillet, brown the brown sugar, white sugar and butter. Mix together and brown. In separate bowl, mix egg yolks, milk and flour. Add milk gradually until smooth. Add mixture to sugar and butter in skillet. Stir until smooth and thick. Add vanilla. Pour in baked pie shell. Use egg whites for meringue.
In a large bowl, stir together the first 6 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups.
Trim zucchini and cut into sticks about the size of French fries. Sprinkle with salt and pepper. Beat egg in water. Roll each zucchini stick in egg mixture, then in crumbs. Place on a wire rack while oven heats to 400°. Place baking sheets under the wire racks and spoon margarine over coated zucchini sticks. Bake 15 to 20 minutes, until tender and lightly browned. Serve immediately. Good with fish and sliced tomatoes. Serves 4. Makes about 26 sticks.