HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo and sugar until light. Beat in vanilla and eggs. Add sifted dry ingredients and fruit; mix well. Pour into a 9-inch square pan lined with waxed paper on bottom. Bake in a 325° oven for 25 to 30 minutes. Turn out on rack and peel off paper; turn right side up and brush with glaze.
Carefully wash berries; drain on paper towels. Cut a deep "X" from pointed end of each berry to 1/4-inch from stem end. Gently spread apart to make petals. Set aside on a serving plate. Prepare pudding according to package directions except use only 3/4 cup milk. Gently fold whipped cream and extract into pudding. Pipe pudding mix into strawberries from a decorating bag with a large tip. Serve immediately.
Mix all together except cheese. Put in buttered casserole dish. Cover with grated cheese and bake at 350° for 30 minutes.
Mix cake mix according to pkg. directions. Divide the batter into three 8 or 9 inch pans that have been sprayed with Pam. Bake according to directions. Remove from oven and allow to cool.
Combine all ingredients, except tomato, in large nonstick skillet. Cover; cook over medium heat 7 minutes, stirring occasionally. Add tomato. Cook, uncovered, for 2 minutes or until tomato is heated thoroughly. One-third cup = 1 bread.
Grease 9 x 13-inch baking dish. Sprinkle rice on bottom. Mix soups and milk. Pour over rice. Lay raw chicken pieces on top and sprinkle with dry onion soup mix. Cover with foil and bake at 350° about 2 hours or until rice is tender and chicken is done.
Rinse beans. In a medium saucepan, combine beans and 3 cups water. Cover and let stand overnight. Rinse and drain beans.
Beat egg yolks; add water. Sift dry ingredients and add alternately with milk and butter. Beat egg whites until stiff and fold in. With cast iron aebleskiver pan you can make this tantalizing pastry in 5 to 10 minutes right on top of your stove.
Preheat oven to 350°. Place 1 tablespoon preserves, then 6 berries, in each of six 3/4-cup custard cups. Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl. Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture. Evenly divide custard mixture in cups. Set cups into 13 x 9 x 2-inch baking pan. Pour enough hot water to reach halfway up the sides of cups. Bake for 35 minutes. Remove from water. Cool 10 minutes. Refrigerate at least 2 hours.
Bake cake as directed on cake mix. Bake in long pan, 13 x 9-inches. When done take out, cut cake down middle, then cut one-half in strips.
Melt butter in saucepan until golden brown. Gradually stir in sugar, coconut and milk. Drop by teaspoon onto wax paper and put in refrigerator. Melt chocolate and paraffin wax. Shape mounds and then use tongs and dip into chocolate.
Peel, core and slice apples. Combine apples with topping and flour. Spoon into lightly greased 9 x 13-inch baking pan. Separate each biscuit into 2 thin biscuits and place on top of apples. Mix sugar, nuts and butter and drizzle over biscuits. Bake at 400° for 30 minutes.
Mix all ingredients together and pour into greased iron skillet. Bake at 350° until done.
Mix all together. Bake in 350° oven in pan for 1 1/2 hours.
Beat eggs until thick; add sugar, salt and rum or vodka. Combine flour and baking powder and place on a flat surface. Make a well in the center. Add butter. Blend together, using tips of fingers. Build up mixture and pour eggs-sugar liquid into the center. Using a fork, start stirring the liquid, adding the flour mixture into it, a little at a time. Knead dough until smooth. (Dough tends to be sticky, but do not add additional flour, unless necessary.) Turn dough over at first with a pastry scraper. Cut dough into 4 parts and roll out paper thin on a lightly floured board.
Soak 30 six-inch long bamboo skewers in water. Combine teriyaki sauce, ginger root, oil, garlic and red pepper. Cut steak across grain into 1/4 inch thick slices. Place beef in plastic bag; cover with marinade. Turn over several times for 15 minutes. Remove beef from bag and thread each slice onto skewer. Broil 3 to 4 inches from heat for 2 minutes on each side. Sprinkle with sesame seed. Makes 15 appetizer servings.
In large bowl of electric mixer, at medium speed, beat together, until smooth, the cream cheese, 1 egg, sugar and vanilla. Spread over the bottom of the pastry shell. Sprinkle with the pecans.
Blend all ingredients until smooth in electric blender. Salt and pepper to taste. Serve with tostada chips.
In saucepan, ring rhubarb and sugar to a boil; boil gently ten minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and add gelatin. Store the sauce in jars or freezer until ready for use. Serve with pancakes, waffles, toast or English muffins. Yields 7 cups.
Mix all the ingredients. Pour into greased pan. Bake for 1 1/2 hours in a 350° oven. (I used Equal, 3 egg whites, 3 whole eggs. May substitute half the shortening with applesauce.)
Brown ground beef and drain. Add onion and pepper and brown slightly. Place meat, onions, peppers, garlic and seasonings in large Dutch oven. Mix together thoroughly. Add tomatoes and tomato sauce and cook for 30 minutes.
Saute onion, garlic and parsley in a little oil. Add the tomato sauce, the chopped peeled tomatoes and wine. Also add the salt, oregano and Tabasco sauce. Simmer for 5 minutes. Add shrimp, clams and squid. Simmer for 10 minutes. Turn off heat and cover. Let sit for several minutes to blend flavors. Cook pasta according to package directions and serve the sauce on top of the cooked pasta.
Mix all ingredients together. Save some coconut for top. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Mix the first 4 ingredients and let stand 5 minutes. Mix white and brown sugar and eggs. Add to oatmeal mixture. Combine flour, soda and salt; then add to mixture. Add 1/2 bag chocolate chips. Pour into greased 13 x 9-inch pan. Sprinkle remaining 1/2 bag chocolate chips and nuts over top of batter. Bake at 350° for 40 minutes. (Don't bother trying to test for doneness because chocolate chips will be melted and confuse the test.) Cool before cutting.
Line a jelly roll pan with wax paper. Melt white chocolate and crunchy peanut butter together in a double boiler or microwave. Pour in pan and spread to cover the whole pan. Next, melt the dark chocolate and pour on top of white chocolate and peanut butter mixture. Take a spoon and swirl together. Put pan in the refrigerator for about 5 to 8 minutes. Cut in squares.
Add enough ice water to make easy rolled out dough, approximately 1 cup. Cut into squares. Drop into boiling broth. Season to taste, add deboned chicken after pot pie squares are cooked.
Scatter croutons over bottom of a 9-inch glass pie plate. Overlap alternate slices of tomatoes and Mozzarella cheese on top in a circular pattern to cover. Sprinkle with basil, chives and pepper. Microwave, uncovered, on High for 3 1/2 to 4 1/2 minutes or until cheese is melted. Remove from oven; spoon dressing on top. Let stand 5 minutes for flavors to develop. Makes 6 servings.
Preheat oven to 350°. Cream shortening, vanilla, sugar and eggs. Stir in dry ingredients, alternating with milk, vinegar and bananas. Mix until smooth. Add nuts. Spray loaf pan with Pam. Bake for 60 minutes or until top starts to crack down the middle. Can also make muffins; bake for 26 to 30 minutes.
Saute onions, celery and green pepper in oleo. Add ground beef, salt and pepper. Heat through, but do not brown. Mix in rice; spread 1/2 of the cabbage in a 2-quart casserole (lightly greased). Cover with meat mixture. Top with tomato soup over top. Dot with butter. Cover. Bake at 350° for 1 hour.
Combine all ingredients above. Add enough milk to get the consistence that you want, mix well. Pour into a large skillet or muffin pans. Bake in 400 degree oven until golden brown.
Preheat oven to 425°. Rinse and thoroughly drain crabmeat to remove excess salt. Melt 5 tablespoons of butter in a heavy skillet over low heat. Add bell pepper, onion, celery and garlic. Saute, stirring frequently, until tender. Stir in crabmeat, cayenne and pepper. Stir in 2/3 cup of the bread crumbs. Blend well and correct seasonings. Grease scallop shaped baking shells or an 8 x 8-inch Pyrex baking dish with ample butter. Add crab mixture. Mix remaining 1/3 cup bread crumbs with the parsley. Sprinkle crumb mixture over the crab. Sprinkle with paprika and dot with 5 teaspoons of butter. Cut into small pieces. Bake 20 minutes and serve hot.
Brown hamburger, onion and celery. Add garlic; add rest of ingredients. Bring to boil, then turn down to simmer. Cover and continue to simmer until cabbage is done.
Fry onion and celery in oil. Rinse rice and boil 1 minute. Combine chuck and pork. Add egg and celery mixture. Season with salt, pepper and garlic. Place meat mixture in cooled cabbage leaf and roll. Cover with tomato juice and sauerkraut. Bake at 300° for 3 hours in large roasting pan.
Preheat oven to 350°. Mix all ingredients except clams; then add clams. Bake 30 minutes. Serve with crackers.
Cream together butter, brown sugar, egg yolk and vanilla. Stir in flour. Spread evenly on a cookie sheet. Bake at 350° for 15 minutes.
Place crackers on cookie sheet. Spread 1 teaspoon ketchup on each cracker and add pepperoni and any other desired toppings. Sprinkle with cheese. Bake at 400° for 3 to 5 minutes. Easy for kids and a good healthy snack.
Combine limeade and condensed milk. Add sour cream, stir until blended. Fold in Cool Whip; add food coloring. Spoon into pie crusts. Chill about 3 hours until set.
Combine apples and sugar. Let stand. Beat eggs slightly. Beat in oil and vanilla. Mix and sift flour, baking soda, baking powder, cinnamon and salt. Stir in alternately with apples and sugar mixture. Stir in walnuts. Pour into a greased and floured pan (13 x 9-inches). Bake at 350° for about 1 hour.
Brown beef and onion together. Pour off fat. Add remaining ingredients. Mix well. Pour into casserole dish. Bake at 350° for 30 minutes.
Mix and beat together the eggs. Add Wesson canola oil, sugar, buttermilk and soda mixture, cinnamon, nutmeg, allspice, vanilla, flour, prunes and English walnuts. Pour into a well greased and lightly floured Bundt pan. Bake at 300° for 48 minutes. Let set in pan for 10 minutes and then turn out.
Preheat oven to 375°. Combine dressing mix and bread crumbs in plastic bag. Add chicken and shake. Bake at 375° for 25 to 30 minutes (until juices run clear).
Heat oven to 350°. In large bowl cut margarine into cake mix until crumbly. Sprinkle over bottom of cookie sheet. Press lightly. Sprinkle with chips, coconut and nuts. Pour condensed milk over all ingredients. Bake at 350° for 20 to 30 minutes until golden brown. Cool and cut into bars.
Chop onions and tomato. Grate cheese. Layer as listed and eat with Doritos.
Dissolve jellos in boiling water. Add cold water and can of pineapple. Add remaining ingredients and chill until firm. Serves 16 to 20.
In the top of double boiler over hot, not boiling water, melt the chocolate with half of the peanut butter. Stir until smooth. For extra creaminess, add the 4 tablespoons butter or margarine. Put remaining peanut butter in the top of another double boiler over simmering water. Melt the peanut butter until it has a pouring consistency. Place 24 miniature muffin paper liners inside cupcake or muffin tins. Pour 1/2 of the chocolate mixture equally over the peanut butter. You now have a bottom layer of chocolate, then peanut butter and finally top layer of chocolate. Let stand at room temperature about 2 hours to set. Store them refrigerated in a covered container up to a week or frozen for months.
Cream butter and sugar; add well beaten egg yolks. Sift together 3 cups of flour and baking powder and add to mixture. Beat egg whites until stiff and add. Mix fruit and pecans with 1 cup of flour. Mix this into the batter with a fork; pour into a tube pan and let stand in oven covered with foil. Place pan of water on shelf under cake. Bake at 250° for 3 hours, then 1 hour more at 300°. Let stand 20 minutes before turning out on plate.
Combine coconut, sugar, matzo meal and salt in mixing bowl. Stir in egg whites and extract; mix well. Drop by teaspoon onto lightly greased baking sheets. Bake at 325° for 20 to 25 minutes or until edges are golden brown. Remove from baking sheets immediately.
Mix sugar, water and butter in saucepan on medium-high until boils (stir occasionally). Reduce heat to medium and stir moderately until mixture reaches caramel color. Pour into greased shallow pan and immediately sprinkle chopped chocolate and then nuts over hot mixture. Let cool and break into bite size pieces. Store in airtight container.
Let butter stand at room temperature, until it is soft enough to spread easily. Check crab meat to make sure all shells are removed. Put all ingredients into blender; blend at high speed until a smooth mixture is reached. Form into a ball. Chill in the refrigerator. Makes 1 cup.
Dry chicken breasts. Melt 1/4 cup butter. Add 2 cloves garlic. Saute garlic until brown. Throw garlic pieces out and saute chicken breasts at 300° until done. Debone and remove skin. Cut meat into bite-size pieces. Set aside. Cook 1 cup converted rice in 1 can chicken broth. Cook until rice absorbs broth.
Saute onions, peppers, celery and garlic in skillet until soft. Combine the remaining ingredients. Shape mixture into a loaf and place in loaf pan. Bake at 375° for 45 minutes until brown.
Mix and sift all dry ingredients. Add chopped onion. Combine the beaten egg with the milk; add to dry ingredients. Drop by spoonfuls into deep, hot grease where fish are cooking. When done, they will float. Drain well.
Cream; shape into log. Sprinkle with paprika (chill). Serve with party rye bread or crackers.
Mix ingredients together. Bake in sheet pan at 350° for 30 to 35 minutes. Cool completely.
Cook vegetables until tender. Drain. Mix all other ingredients together, reserving some of the onion rings for top. Add vegetables. Top with onion rings. Bake at 350° for 30 to 45 minutes.
Dry and season turkey (inside and out). Heat oil until temperature reaches 375°. Place turkey in oil. Cook 3 1/2 minutes per pound. Place on a platter. Cook 1/2 hour before carving. You must use a thermometer to check temperature of oil. Oil must be kept at 325° while cooking.
Combine all ingredients; blend well. Chill until ready to serve. Place an avocado pit in the dip to prevent dip from discoloring; remove before serving. Makes 3 cups.
Put Crisco, salt and sugar in mixing bowl. Add boiling water. Let cool to lukewarm. Mix yeast with 1/2 cup warm water. Add eggs, then flour. If mixing with mixer, stir in last 2 cups of flour by hand. The more you beat, the better they are. Pour a little oil over dough. Set in refrigerator overnight. Knead down. Shape into rolls. Let rise and bake at 400°.
Scald milk. Mix together the eggs, sugar, vanilla, spices and salt. Pour scalded milk into mixture and blend well. Pour into prepared pastry shell. Bake at 400° for 15 minutes, then at 375° for 20 minutes. Pie is baked well when knife inserted in pie comes out clean.
Prepare round cans by cutting wax paper to fit in the bottom. Four 1 pound coffee cans work well. Sift flour, salt and cinnamon. Cover raisins with water and bring to a boil. Skim out of water and put in large bowl. Add butter and soda. Cover with boiling water. Cool. Add sugar, eggs and vanilla. Add flour mixture. Flour nuts and add. Bake in cans at 350° for 1 hour.
Combine stuffing mix, butter and water. Mix lightly. Put 1/2 of the mixture in bottom of buttered casserole dish. Combine turkey, onion, chives, celery, mayonnaise and salt. Put on top of first mixture. Beat eggs and add milk. Pour over all. Sprinkle with other half of stuffing mixture. Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Spread top with mushroom soup. Bake, uncovered, 40 minutes at 325°. Remove from oven and sprinkle with grated cheese. Return to oven and bake another 10 minutes. Use a 12 x 8-inch casserole dish. Serves 8.
Drain beets; cut into thin strips. Reserve juice. Add water to measure 1 1/2 cups liquid. Pour into saucepan and bring to a boil; add all but beets. Stir. Chill until partially congealed. Stir in beets. Pour into wet 1-gallon mold. Makes 6 servings.
Combine in saucepan the sugar, margarine and milk. Cook slowly for 5 to 8 minutes, stirring. Add vanilla. Pour over plain cake or gingerbread.
Combine dry frosting mix, corn syrup, vanilla and boiling water in a small mixing bowl. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to a larger bowl; gradually blend in confectioners sugar on lowest speed. Stir in nuts. Drop mixture by teaspoon onto wax paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store candy in an airtight container. This is very good.
Preheat oven to 450°. Thinly slice onions. Saute onions in butter until soft and transparent. Remove from heat. In separate bowl, combine eggs, sour cream, salt, and peppers until smooth. Pour onions into pie shell. Pour egg mixture over onions. Sprinkle cheese on top. Bake at 450° for 15 minutes, then lower oven temperature to 350° until top is lightly brown, about 30 minutes.
Pour scalded milk over bread and let stand. In a separate bowl, mix together all other ingredients. Then combine with bread and milk. Pour into a greased casserole. Stand casserole in a plate of water. Bake at 375° for an hour or more.
Brown beef in large skillet and drain. Stir in taco seasoning and water. Layer refried beans on half-broken taco shells, 1 cup cheese, salsa and corn on top of beef. Top with remaining taco shells and cheese. Cover and cook slowly for 10 minutes or until heated through.
Toast pecans and coconut in oven until light brown. Mix cream cheese and Cool Whip together and pour into crust. Pour pecans and coconut over pie and top off with as much caramel as you like.
Melt 1 stick margarine in a casserole in which you plan to bake. Wash and drain berries and add 3/4 cup sugar. Coat well by stirring and let stand. Sift flour, sugar and baking powder. Add milk and stir well.
Add sugar, oleo and salt to scalded milk. When lukewarm, add the dissolved yeast, eggs and just enough flour to make a stiff batter. Cover and let rise until double in bulk. Work down. Let rise again. Pull off ball size of walnut; dip in melted oleo. Roll each ball in mixture of the last 3 ingredients. Place these balls in ungreased angel food cake pan. Let raise for 30 minutes. Bake for 11 minutes at 400°, then reduce heat to 350° for 30 minutes. Turn pan upside down immediately.
Start with 4 1/2 cups	flour.	Make a well and add all other ingredients into the center. Mix well, blending flour from the sides of the well, adding more flour if needed. Dough should be	easy to handle, not sticky. Cut dough into five sections. Roll each	section to 1/4 inch	thickness. Spread with grape jam (or any other) and sprinkle with raisins and nuts. Roll the dough (3 or 4 times) and place the seam side down on a greased cookie sheet. Bake at 375° for 15 to 20 minutes.
Put layer of asparagus, then soup, then cheese; repeat. On top put sliced eggs and cracker crumbs. Bake at 350° for about 30 minutes.
Mix last 3 ingredients together and set aside. Cream butter or oleo, add sugar. Beat well. Sift together baking powder, baking soda and flour. Add eggs to beaten butter and sugar. Mix well. Add vanilla and sour cream. Then add dry ingredients. Butter 10-inch tube pan. Put in half of the batter, sprinkle with half of nut mixture. Put in remaining batter. Sprinkle with rest of nuts. Bake at 350° for 45 minutes. Cool 10 minutes. Remove from pan.
Partially drain all fruit. Mix first 5 ingredients. Stir in pudding mix (dry). Keep overnight in refrigerator. Stir once before serving.
Cut up the bacon and brown to a crisp. Add the water to the vegetable soup mix. Add the pork and beans. Cook 1/2 hour.
Add soda to boiling water and set aside. Cream together margarine and sugar. Add eggs and beat. Alternately add buttermilk and flour. Fold in boiling water and soda mixture. Add bran flakes and all-bran. Spoon in muffin tin and bake at 350° for 20 minutes. (Mix will last 6 weeks in the refrigerator.)
Preheat oven to 325°. Sprinkle chicken with salt, pepper and garlic powder (if desired). Place chicken in casserole dish and pour in sauerkraut. Place cheese on top of chicken, then pour dressing on top. Cover with foil and bake about 45 minutes, depending on thickness of chicken. You can add potatoes to casserole for a 1 dish meal. It may look terrible, but it tastes great!
Mix all ingredients together. Great for dipping strawberries, bananas, apples, pineapple, peaches, etc.
Boil first 7 ingredients in large soup pot for 30 minutes. Beat milk and flour until smooth; slowly stir into vegetable pot and simmer 15 to 30 minutes. Add Cheddar cheese, mustard and pepper.
Brown ground beef. Drain. Drain all beans. Chop onion and green pepper. Mix all ingredients and put in crock-pot. Simmer 8 to 10 hours uncovered.
Brown ground beef and drain. Add kidney beans and salsa. Continue cooking, uncovered, over medium heat for 20 minutes or until all liquid is absorbed. Place 1/2 cup tortilla chips on one side of salad bowl and 1 cup of lettuce on other side. Top with 1/2 cup meat mixture. Sprinkle salad with tomatoes, olives and shredded cheese. Top each with 1 tablespoon of guacamole.
Thaw spinach. Place on paper towel and press until slightly moist. Combine spinach, mayonnaise, sour cream and vegetable soup mix, then add water chestnuts; mix well. Cover and chill mixture several hours. Serve with assorted raw vegetables. It's also good served as a salad dressing.
Bring pineapple, sugar and water to a boil. Dissolve gelatin in hot mixture. Cool in refrigerator until it is the consistency of egg whites. Add cheese and nuts. Fold in dessert topping. Pour into mold and refrigerate until set.
Boil cabbage. Add bouillon cubes, corned beef and apples. Mix well.
Melt fat. Brown garlic and onion slightly, using high heat. Add meat and brown, then add pepper, celery, tomatoes and seasoning. Cover and cook on high until steaming. Stir mixture. Sprinkle rice on top. Do not stir after adding rice. Cover and turn switch to low and cook without removing cover for 30 minutes. Cook off 15 minutes. May substitute 1/2 package of spaghetti for rice.
Brown meat and onion. Add mushrooms, gravy mix and water; stir well. Cook over medium heat for 15 minutes. Add sour cream. Simmer for 5 minutes on low heat. Serve over noodles. Serves 8 to 10.
Mix sugar and butter. Add egg and flavorings; mix thoroughly. Sift dry ingredients together and stir in. Refrigerate 2 to 3 hours. Heat oven to 375° (quick moderate). Divide dough in half and roll out on lightly floured pastry cloth to 3/16-inch thick. (Roll very thin for crisp cookies.) Cut as many cookies from each rolling as possible. Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden. Makes 5 dozen 2 to 2 1/2-inch cookies.
Mix sugar and salad oil; add eggs. Stir well. Combine next 5 ingredients; stir into oil mixture until smooth. Add carrots and pecans. Pour into 3 greased 9-inch cake pans. Bake at 350° for 30 minutes.
Mix together and bake for 45 minutes at 400°. Makes 1 skillet.
Brown onion and meat. Drain. Add soup and water. Salt and pepper to taste. Simmer until heated. Great with cornbread. Quick and easy.
Beat egg white until foamy. Add pecans and toss well. Combine sugar and cinnamon. Sprinkle over pecans. Spread on ungreased baking sheet. Bake at 300 degrees for 30 minutes.
Combine all ingredients; mix well. Dough will be stiff. Pack into greased 13 x 9 x 2-inch cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix together ingredients. Pour into a 9 x 13-inch greased pan. Bake at 350° until done.
Mix all ingredients and put in greased casserole dish. Refrigerate overnight. Bake 45 minutes at 350°.
Mix flour and seasonings. Roll chicken in flour. Brown chicken in hot shortening. Place in large pans. Bake, skin side up at 325°, until tender. Check to see if juices run clear, 45 to 60 minutes.