HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together well with mixer. Add eggs, one at a time. Add vanilla and sour cream by hand. Add baking powder, salt and flour. Mix well. This will make batter stiff.
In skillet over medium heat, brown meat and onion until done. Pour off drippings; stir in corn, tomato sauce, rice, steak sauce and black pepper. Set aside. Cut tops off peppers. Remove seeds. Spoon in mixture; arrange in 9 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes until peppers are done.
Bake chicken at 350° for 30 minutes. Drain fat. Mix remaining ingredients together; pour over chicken. Bake an additional 45 minutes, basting several times.
Gluh Wein is sold from stalls at the famous Nuremburg Christmas Market. All the stalls are in the open air and it is cold! The hot wine warms you to your toes and you are able to watch the animated clock and the pageant without freezing. The stalls sell ornaments, crafts and most anything to do with Christmas for decorating, cooking or gifts.
Preheat oven to 375°. Combine first 7 ingredients; simmer for 8 to 10 minutes. Add beef, 3 ounces cheese and rice. Stir until cheese melts. Spray pan with Pam. Pour into pan and sprinkle with rest of cheese. Bake for 30 minutes. Let sit for 10 to 15 minutes before serving. Makes 4 servings.
Boil all ingredients the let cool. Pour over shredded cabbage. Left over dressing may be stored in the refrigerator.
Mix sugar with juices. Pour in water. Place tea and spices in cloth bag. Add to water. Let steep 20 minutes. Remove bag. Serve hot. Makes 20 to 24 servings.
Brown ground beef, onion, salt and pepper. Drain well. In a casserole dish, add ground beef and soup. Top with Tater Tots. Bake 30 minutes in a 350° oven, or until Tater Tots are golden brown. Add cheese and return to oven just long enough for cheese to melt.
Peel and pull onion rings apart. Cook in butter in skillet until transparent. In a 2-quart casserole dish, add layer of onions, Parmesan cheese, crushed Ritz crackers and pats of butter on crackers. Continue another layer, ending with butter on crackers. Bake at 350° until brown.
Combine first 3 ingredients and line pan with 1/2 of crumb mixture. Dissolve jello in 1 cup hot water. Chill until set. Put Carnation milk in freezer, in shallow pan, until it starts to freeze. Then beat until stiff and add jello. In another bowl, beat cream cheese with 1 cup sugar and vanilla. Fold cheese mixture into jello mixture and beat until smooth. Add crushed pineapple. Pour into lined pan. Top with remaining half of crumb mixture. Chill overnight.
Crush vanilla wafers; set aside. Mix condensed milk, softened cream cheese, Cool Whip and lemon juice until smooth. In trifle bowl, put half of wafers; layer cream cheese mixture and layer of blueberry pie filling. Repeat layers. Chill in refrigerator until ready to serve. Extra Cool Whip can be put on top when ready to serve (optional).
Cut chicken into bite size pieces and bread. Fry chicken in hot oil and drain. Bake chicken pieces with a small amount of butter for 15 minutes on 350°. Add chopped garlic, vinegar, tarragon, chicken broth, white wine, salt and pepper, and artichoke hearts (cut into smaller pieces) with the juice. Bake for 15 minutes at 350°. Serve on a bed of rice.
Mix contents of both boxes pudding with skim milk until thick. Prepare Dream Whip according to directions (use skim milk). Fold Dream Whip into pudding. Layer bottom of baking dish (9 x 13 x 2-inch) with graham crackers.
Preheat oven to 350°. Oil a 10-inch round pie pan and place in oven to heat.
Melt first 3 ingredients in double boiler until smooth. Let cool. Add Cool Whip. Pour into baked pie shell.
Combine butter and flour in a saucepan over low heat; gradually add chicken broth and cream of chicken soup. Stir in chicken, salt, pepper and mixed vegetables. Line a 13 x 9 x 2-inch baking dish with one of the pastries. Add the chicken mixture and cover with second pastry. Bake at 350° for 30 minutes or until pastry is golden brown.
Shred all cheese together; add pimentos. Mix well. Add all other ingredients, mixing until smooth. Chill 1/2 hour before serving. Serve on toasted bread or crackers.
Blend first 3 ingredients and spread in a 9 x 13-inch pan. Blend next 3 ingredients and pour over cake mixture. Bake at 350° for 40 minutes. Serve when cooled.
Combine all ingredients except nutmeg in a large bowl. Mix well. Place in greased casserole. Sprinkle nutmeg on top. Set casserole in a pan of water. Bake 90 minutes. Serves 8.
Mix flour, cocoa and cinnamon together. Add eggs, sugar, oil, vanilla and soda. Then add flour 1 cup at a time with buttermilk and zucchini. Bake in 10 x 15-inch greased and floured pan at 350° for 25 to 30 minutes. Sprinkle on chocolate chips and nuts. Frost within 15 minutes after baking.
Combine all ingredients and mix well. Shape to form about 3 1/2-inch rounds and 3/8-inch thick. Pan-fry over medium heat for about 5 minutes per side.
Heat oil in a pot over medium heat and saute onion and garlic. Add relish and chicken broth and cook with pot covered for 15 minutes over low heat. Add cream, salt and chicken. Simmer another 8 to 10 minutes over low heat. Stir in cheese and serve hot.
Combine all but asparagus. Cook asparagus until barely tender; cool in ice water and place on oval platter. Spoon some sauce over asparagus and serve balance in gravy boat.
Heat oil in frying pan. Season pancake mix with salt and pepper. Dip chicken in egg and the pancake flour and fry until golden brown.
I mash the dates as I cook this mixture. Cook the first 4 ingredients over low heat for 10 minutes. Add Rice Krispies and chopped nuts. When cool enough to handle, make into small balls and roll in Angel Flake coconut.
Cut potatoes in 1/2-inch dice. Cover them with water by about 1-inch in large saucepan. Simmer until tender.
Preheat oven to 300°. Melt margarine in 13 x 9-inch baking pan in oven. After margarine is melted, remove from oven. Press crushed Oreo cookies firmly and evenly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half of the batter evenly over prepared crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife or spatula, gently swirl through batter to marble. Bake 45 to 50 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator.
Cream shortening, sugar and beaten egg yolks. Dissolve soda in buttermilk; dredge berries and nuts in flour. Add spices. Beat in egg whites and mix all together. Makes 3 (9-inch) layers. Bake at 350° for 25 to 30 minutes.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. Dash top with nutmeg. Bake in very hot oven (475°) for 5 minutes; reduce heat to 425 and bake for 10 minutes longer or until knife inserted halfway in center comes out clean. Cool on rack. Serve cool or at room temperature. Yields 1 pie.
Melt butter (margarine) in a 10 x 13-inch pan. Mix box of cake mix with 3 eggs. The dough will be stiff but spread over melted butter to form crust. Mix cream cheese, sugar and 2 eggs. Mix well with low speed mixer. Pour over crust. Bake at 325° until done, about 30 minutes. If using chocolate, bake 20 minutes, then spoon white mixture more evenly over chocolate. Bake 10 more minutes. Sprinkle with powdered sugar when cool.
Saute onions in oil for 2 minutes. Add soy sauce, sugar and 1 1/2 cups water; heat to boiling. Simmer, uncovered 15 minutes or until onions are tender. Mix cornstarch with 1/4 cup water. Gradually stir into onion mixture. Cook, stirring constantly, until sauce is thickened. Keep warm. Mix ground beef and salt and pepper. Shape into four 1-inch thick patties. Place patties on rack in broiling pan; broil 4 minutes on each side or until done. Place patties in casserole dish and spoon onion mixture on top and keep warm in oven until ready to serve.
Spread crescent rolls on pan. Bake until done (about 10 minutes); cool. Mix cream cheese, mayonnaise and Ranch dressing. Spread on rolls. Top with all vegetables. Cut into squares.
Pour boiling water over butter, sugar and salt. Stir to mix well. Cool. Dissolve yeast in warm water. Beat in eggs and add to cooled mixture. Add flour. Mix well. Let rest in refrigerator over night. Roll dough out to thickness of 1/4 inch. Cut rolls with biscuit cutter 2 hours before baking. Preheated oven at 450 degrees. Bake rolls for 12 minutes or until golden brown. Rolls can be frozen before they are cooked.
Mix cream cheese and cream of potato soup. Add shrimp, onion, horseradish, salt and pepper. Blend until smooth. Spread 1/2 of shrimp mixture into bottom of buttered deep dish pie pan. Sprinkle with almonds and half of grated cheese. Add remaining shrimp mixture. Sprinkle remaining Cheddar cheese on top. Bake at 350° for 25 to 30 minutes. Great with crackers or potato chips. Best when served hot.
Brown beef; drain off fat. Using a fork, crumble the cooked beef into pea-sized pieces. In a large pot, combine beef and all the remaining ingredients and bring to a simmer over low heat. Cook 2 to 3 hours, stirring every 15 minutes. Serves 12.
Sift flour and baking powder together and set aside. Cut oleo, sugar, salt and vanilla together and mix until crumbly. Take 3/4 cup of this mixture for topping and set aside. Bread eggs and add milk to flour mixture. Beat until creamy. Bake in a greased pan. Sprinkle crumbly mixture over top and add a sprinkle of cinnamon. Bake in a 350° oven for 20 to 25 minutes.
Mix juice from lemons and oranges with wine and sugar. Simmer until nice and warm.
Mix the first 4 ingredients together; set aside. In another bowl, mix the yeast, warm water, warm milk and egg yolks. Mix everything together, except egg whites, raisins and brown sugar. Let stand in refrigerator overnight. Roll out thin, like pie crust. Spread on stiffly beaten egg whites, brown sugar and raisins on half the dough. Fold over; pinch dough together at edges. Put small slits in top. Bake at 350° for about 20 minutes. Powdered sugar or glaze topping is optional.
Place egg whites in shallow bowl. Place 1/2 cup of cornstarch in a shallow dish. Dip chicken pieces in egg whites and coat with cornstarch.
Follow the recipe on the box, substituting milk instead of water. Also, use orange extract. Bake in 2 round cake pans. Cut layers in half after cooled.
Cream together sugar, oil, eggs and vanilla. Add zucchini, chips and nuts. Gradually add dry ingredients. Mix well. Grease and flour pans. I use 2 loaf pans. Bake in 350° oven for 45 to 55 minutes.
Wash and prepare peppers and onions. Grind in food mill. Combine with other ingredients. Boil 30 minutes. Pack in jars and seal.
Thaw potatoes and mix with all ingredients, except the 1/4 cup butter and corn flakes. Spread in 9 x 13-inch pan; top with butter and corn flakes mixed. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients and put in refrigerator for 3 to 4 hours. Will keep for several days.
Crumble angel food cake in bowl. Mix cream cheese and Cool Whip together and add to cake. Pat into 13 x 9 pan and add strawberries to glaze and then pour over cake mixture. Chill.
Combine all ingredients, except turkey, in large shallow pan or bowl. Add turkey; marinate for 1 hour in refrigerator, turning once. Discard unused marinade. Cover the breasts with foil; roast for 30 minutes in a 350° oven. Baste occasionally. Uncover; roast for an additional 30 to 40 minutes, until brown.
Brown ground beef and onion in large saucepan. Drain. Pour soups and sauce over meat. Stir and heat thoroughly. Empty chips into a 9 x 13-inch baking dish. Pour heated mixture over the chips. Sprinkle grated cheese on top. Bake at 450° until cheese is melted. Makes 6 servings.
Stir together bread crumbs, cheese, onion salt and garlic powder in medium bowl. Stir together egg whites and water in small bowl. Pour corn oil into heavy 3-quart saucepan or deep frying, filling no more than 1/3 full. Heat over medium heat at 375°. Dip zucchini sticks in egg mixture, then coat with crumbs. Carefully add to oil in single layer. Fry about 1 minute, turning once, or until crisp and lightly browned. Drain on paper towel and serve.
Mix in	jar. Can be used by teaspoon or made in larger quantity. Orange juice, cranberry, etc. can be added. Can add peppermint or cinnamon stick, orange and lemon slices.
Place all ingredients, except ice cubes, into blender container. Cover and process at liquefy. With motor running, remove feeder cap and add ice cubes, one at a time. Continue to process until smooth.
Thaw strawberries. Drain peaches. Cut pound cake in half lengthwise. Cut each half crosswise into 1/2-inch thick slices.
Mix dry ingredients in bowl. Make a well and add egg and milk. Stir until smooth; it may be necessary to add more milk to get a batter that can hold its shape.
Combine all ingredients. Place in greased 9 x 13-inch baking dish. Cover and bake at 350° for 30 to 40 minutes. Uncover and brown, about 15 minutes.
Heat oven to 350°. Beat together the brown sugar and margarine until light and fluffy. Blend egg, milk and vanilla. Add combined flour, baking soda and salt. Mix well. Stir in cereal. Drop by rounded teaspoonfuls on greased cookie sheet. Bake 10 to 12 minutes. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Store in loosely covered container.
Combine all ingredients and pour in a 9 x 13-inch cake pan. Bake at 350° until done.
Spread butter or margarine over both sides of bread slices; sprinkle with garlic powder. Cut into 3/4-inch cubes. Bake on cookie sheet at 350° for 15 minutes or until croutons are crisp and dry. Let croutons cool, then store in an airtight container. Yields about 1 1/2 cups.
Lay rolls flat on a cookie sheet. Pinch edges together. Bake as directed. Cool completely.
Cook macaroni. Brown hamburger and onion, drain. Mix all together but macaroni, pepperoni and part of the cheese. Layer macaroni and sauce in dish like lasagna. Put pepperoni and rest of cheese on top. Bake at 350° for 25 to 30 minutes, uncovered.
Mix all ingredients. Split muffins and butter. Spread mixture on muffins. Cut each muffin into fourths. Cut each fourth in half. Broil until hot and bubbly. May be frozen. Partly thaw when ready to serve.
Cream margarine and sugar. Add other ingredients (only mix so as to leave some flour not completely blended in). Spread dough in 9 x 13-inch pan (ungreased) and pat down.
Crumble real fine the wafers. Mix Eagle Brand milk, then nuts, cherries and coconut; on wax paper, roll into long log in wax paper, then freeze. Also very good without coconut and cherries. A rich snack.
Pour cookies into bowl and blend with softened butter with a pastry blender or a fork. Place into a 10-inch pie pan and press crumb mixture firmly and evenly to bottom and sides of pan with the back of a spoon. Chill for 1 to 2 hours.
Cut steak in small strips and brown in oil, turning often. Stir in onion soup mix and 2 cups water. Cover and simmer 30 minutes. Stir in peppers; cover and simmer 10 minutes. Blend cornstarch with 1/2 cup water. Stir into meat mixture. Cook until thickened. Serve with cooked rice or mashed potatoes.
Mix all in blender and keep in refrigerator. Makes 1 quart. This is very good and inexpensive.
Cook brownie mix according to package directions in a 9 x 13-inch pan. When done, punch holes in the brownies. Mix 3 tablespoons coffee that has been perked and 1 tablespoon sugar. Drizzle into the brownies. Mix 3 packages chocolate mousse according to directions. Crumble up brownies in bottom of trifle bowl. Over this put the mousse, then 12 ounces Cool Whip. Fill to the top. Break up 6 Skor candy bars and sprinkle on top.
Combine all ingredients. Place in ungreased casserole. Top with crushed potato chips; bake 1/2 hour at 350°.
Combine sugar, oil, eggs and water. Beat on medium speed until mixture is well-blended.
Combine all ingredients in a Corning Ware dish. Bake at 350° for 1 hour.
Combine eggs, muffin mix, both corns, sour cream and butter. Spread in a 11 x 7 x 1-inch baking dish. Bake at 350° for 35 minutes. Sprinkle cheese on top. Bake 10 to 15 minutes more or until knife comes out clean.
Mix peanut butter and butter together with confectioners sugar until smooth texture develops. Form small balls the size of buckeyes. Refrigerate balls. Next, melt slowly the chocolate chips and paraffin together in top of double boiler. Using a toothpick, dip cold buckeyes into chocolate until 2/3 covered. Let dry on waxed paper. Makes about 166 candies.
Cut steak in long, narrow strips. Salt, pepper and flour steak. Brown in small amount of oil. Drain oil and add tomatoes, onions and peppers. Cook until tender, about 40 minutes. Serve over rice. Serves 6.
Prepare cake mix according to directions, adding mandarin oranges (drained). Bake for 25 minutes at 325°. Cool.
Place raw berries in baking dish. Mix flour, sugar, salt and butter together with pastry blender. Sprinkle over berries. Bake at 325° for 1 hour. Delicious warm. Some people like whipped cream or ice cream served over the crisp.
Wash and dry chicken. Sprinkle in Accent and let stand 15 minutes. Pour milk into bowl. Combine flour, salt, paprika and pepper. Dip chicken pieces in milk; roll in flour mixture. Pour oil in skillet to a depth of 1/2-inch. Heat until a drop of water sizzles in oil. Fry chicken, uncovered, for 15 to 20 minutes on each side, turning only once. Drain well on absorbent paper.
Bring first 3 ingredients to a rolling boil. Boil 3 minutes, stirring. Then remove from heat. Stir in 1 cup peanut butter. Blend in vanilla and oats. Makes 2 1/2 dozen.
Combine chicken soup, mushroom soup, sour cream and water chestnuts; mix well and add chicken. Put in a casserole dish and make a topping of 1 1/2 cup any butter cracker crumbs and 1 stick oleo. Spread on top of chicken mixture. Bake at 350° for 25 to 30 minutes or until brown and bubbly.
Mix and shape into balls, roll in chopped pecans and top with drained red cherries (freeze well).
Brown hamburger, onion and pepper in skillet. Mix all ingredients together and simmer for 1/2 hour.
Wash cucumbers and slice into large pot. Cover sliced cucumbers with water, add lime; stir, cover and let stand 24 hours. Rinse cucumbers until water is completely clear. Mix together sugar, vinegar and spices; heat until hot. Pour over drained cucumbers and let stand 24 hours.	Cook cucumbers and sugar mixture 1 hour. Pour into hot sterile jars.
Mix together pretzels, powdered sugar and melted butter. Spread in a 9 x 13 inch pan and bake at 350° for 10 minutes. Cool completely. Mix together cream cheese, 1 c. powdered sugar, egg and Cool Whip. Spread on pretzel mixture and chill while you dissolve jell-o in boiling water. Add raspberries and pour on top of cream cheese mixture. Refrigerate until set.
Cream together salad oil, sugar and eggs. Add zucchini, flour, cinnamon, vanilla, salt, baking soda and baking powder. Pour into 2 standard loaf pans. Bake 1 hour at 350° in greased pans.
Place pork chops between 2 sheets of plastic wrap. Pound lightly with flat side of mallet, until meaty portion covers about twice the surface as before pounding. Sprinkle on both sides with salt and pepper. Dip in flour to coat. Beat together egg and water. Dip chops into mixture. Spread dry crumbs over plastic wrap and coat chops on both sides. Lightly pound again to make crumbs adhere to chops. Heat oil and butter in heavy skillet. Add chops. Cook over medium-high heat for 3 to 4 minutes on each side, until golden brown. Transfer to heated platter. Serve immediately.
Boil sweet potatoes. When done put through a sieve or mash thoroughly	with masher. Then add rest of ingredients. Pour into unbaked pie crust. Bake	20 minutes in 425° oven. Reduce temperature to 300°. Continue baking 25 to 30 minutes longer or until knife comes out clean.
Stir together first 3 ingredients and cool. Sift together soda, salt, sugar and flour three times. Add dry ingredients to chocolate mixture. Stir until smooth. Add eggs, sour milk and vanilla to chocolate mixture. Stir well but don't overbeat. Bake at 350° for 40 minutes in greased and floured 9 x 13-inch pan or two 8-inch round pans. Frost with Peanut Butter Fudge Frosting.
Cook macaroni according to package directions; drain well. Add other ingredients. Add salt to taste and mix well. Fold in enough mayonnaise to hold ingredients together.
Cream shortening and sugar in large bowl. Mix bananas, vanilla and eggs into mixture of shortening and sugar. Sift flour, salt and soda; add alternately with buttermilk. Stir in pecans and put into prepared pan. Bake for 1 hour at 350°. Glaze is optional.
Preheat oven to 400°. Yields approximately 15 muffins.
Measure water, lime juice, tequila and liqueur into a 6 or 8-quart saucepan. Stir in food coloring. Measure sugar into a separate bowl. Mix sugar thoroughly into juice mixture. Add margarine. Bring to a full, rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to full rolling boil exactly 1 minute, stirring constantly. Remove from heat; skin off any foam with metal spoon. Ladle quickly into clean, hot jars filling to within 1/8-inch of top. Wipe jar rims and threads. Cover with lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Check seals after jars are cooled. Makes about 5 (1 cup) jars.
Separate dough into triangles and put on 12-inch pizza pan or 13 x 9-inch pan. Make 1/2-inch rim all around edges. Beat eggs with seasoning and salt. Pour onto crust. Top with ham, cheese, broccoli, mushrooms, green pepper and tomato. Sprinkle with Parmesan. Bake at 350° for 30 to 40 minutes or until eggs are set and crust is golden brown.
Put cucumbers, onion and green pepper in large airtight container. Mix salt, vinegar, sugar, celery seed and mustard seed together and pour over cucumbers. Set in refrigerator and stir every day for three days or longer if needed. Will keep several weeks. Must be kept refrigerated.
Mix flour and margarine. Press mixture into bottom of an 11 x 7-inch pan. Bake at 350° for 15 minutes.
Tenderize steak. Peel potatoes. Rub salt on potatoes. Cut steak into pieces to fit around potatoes. Wrap and pin with toothpicks. Roll in flour and brown in fat. Place in greased casserole dish and bake in slow oven (325°) for 1 hour and 20 minutes. May baste with hot water during baking to prevent steak from drying. Good with brown gravy.
Mix first 6 ingredients together and cover. Bake at 250° for 3 hours. Add potatoes, green peppers, salt and pepper one-half hour before serving. Cook 7 hours for a double recipe.
Mix mustard and jelly in chafing dish or saucepan over low heat. Slice the frankfurters or sausage diagonally in bite size pieces. Add to sauce and heat through. Serve hot.
Spread butter over pretzels; sprinkle on soup mix and garlic powder. Bake at 225° for 15 minutes on each side.
Pull back husks from corn. (Do not remove.) Remove silks. Rub corn with butter; sprinkle with salt and pepper. Pull husks over corn and tie the top with heavy string. Cook, covered with grill lid, over medium-hot coals (350° to 400°) for 15 to 20 minutes, turning occasionally. Remove strings and serve.
Dissolve jello in water. Add orange juice and cranberry sauce. Stir in ice cream. Cool. Top with Cool Whip.
Mix sugar, syrup and butter, add eggs and pecans. Bake in shell 10 minutes at 400°. Reduce heat to 350° and continue baking 30 to 35 minutes.
Make a syrup of sugar and water in a large saucepan. Add tea, fruit juice and water (enough to make 1 1/2 gallons). Add ginger ale just before serving. May freeze all ingredients, except ginger ale. Serves 50.
Beat eggs slightly. Stir in sugar, corn syrup and butter. Then stir in pecans and pour in unbaked pie shell. Bake in center of oven for 35 to 40 minutes at 350°.
Preheat the oven to 400°. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender.