HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugars and butter. Add egg and vanilla. Add dry ingredients. Use 1/2 teaspoon of dough and roll into ball. Mash flat with bottom of glass, dipped in sugar. Bake at 350° until lightly browned.
Combine apples and sugar; let stand. Beat eggs slightly; beat in oil and vanilla. Mix and sift flour, baking soda, cinnamon and salt; stir in alternately with apple-sugar mixture. Stir in walnuts. Pour into greased and floured oblong pan (13 x 9 x 2-inch). Bake at 350° about 1 hour, or until cake tests done. Let stand in pan, until quite cool; turn out on rack to complete cooling. Frost with Lemon Butter Frosting; decorate with whole walnut meats. Cut in squares to serve. Makes twelve or fifteen squares.
Mix well. Make in balls. Fry in butter until brown; drain. Make gravy with flour, 2 beef bouillon cubes and 1 tablespoon instant coffee. Simmer until done.
Melt butter in frying pan. Add beef and cook until lightly browned. Remove from pan and fry onions (diced) until transparent and tender. Add tomatoes and meat to onion in skillet. Season to taste with salt and pepper. Cook noodles in boiling water. Combine with meat mixture. Add half of grated cheese. Place in casserole and cover with remaining cheese. Let set 1 hour to blend flavors. Bake 1 hour in 350° oven.
Cream margarine and sugar and add eggs, one at a time. Dissolve soda in buttermilk. Add flour alternately with buttermilk to creamed mixture. Roll nuts, candy and date in extra flour. Add coconut to this and add to mixture. Bake at 250° for 2 1/2 hours.
Combine first 5 ingredients. Melt butter and soak chicken in it for 5 minutes. Dip chicken in cheese mixture. Put in pan or dish. Pour remaining butter on top. Bake, uncovered, at 325° for 45 minutes to 1 hour.
Mix flour, sugar, soda and salt. Add eggs and mix well; add pineapple. Pour into greased and floured cake pan. Bake at 350° for 30 to 35 minutes.
Mix flour, soda and salt; set aside. Mix butter, sugar, vanilla and water. Beat until creamy. Beat in eggs. Add flour mixture and chips.
Mix flour, sugar and salt. Spread 3/4 of this mixture in the bottom and around edges of unbaked crust. Place drained peach halves (hollow up) in crust. Pour whipping cream over this, being sure each hollow is full of cream. Sprinkle remainder of flour and sugar mixture over this. Bake in a 350° oven for about 1 hour.
Mix all ingredients. Drop from teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Drain liquid from 1 can of tomatoes. Pour into blender or food processor. Pour entire contents of the other can into liquid from previous can of tomatoes. Add onion, salt, garlic salt, cilantro leaves and jalapenos; blend well. Add the tomatoes from the drained can; blend just slightly to break up the tomatoes into pieces. Pour sauce into container and chill. Will last for a couple of weeks in refrigerator.
Combine cream cheese, crushed pecans and honey. Beat until well blended. Fill pear halves with mixture. Place in shallow baking dish or pan. Sprinkle with vanilla wafer crumbs. Bake 30 minutes at 350° or until tender.
Mix the first 4 ingredients. Let stand overnight. Add the remaining ingredients. Grease a cookie sheet and put the mixture in it. Spread it to cover all the pan. Bake 30 minutes at 350°.
Cream oleo and sugar. Add eggs. Beat until fluffy. Add the almond extract. Stir in flour and baking powder. Mix until smooth.
Cook macaroni until tender. Meanwhile, brown ground beef and onion in a skillet that has been treated with a nonstick spray. Drain and rinse macaroni; mix all ingredients in skillet. Heat over a low fire until heated through. If not moist enough, add 1 can tomato sauce. Serves 4 to 6.
Use large mixing bowl. Pour 2 cups hot water over Kellogg's All-Bran and let cool. Cream sugar, salt and Crisco. Add eggs, buttermilk and Nabisco All-Bran cereal. Sift together soda and flour and add, then add Kellogg's All-Bran. Bake in 400° oven for 30 minutes. Store remainder of dough in refrigerator in glass or plastic (not metal) containers. Cover; will keep for weeks. Bake as many as needed in muffin tins. Nuts and raisins may be added for variety.
Cut broccoli tops into small florets. In large bowl, combine broccoli, onion, raisins and bacon. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss lightly to combine. Chill several hours or overnight.
Season chicken. Combine flour and chili powder. Dredge chicken in flour mixture and brown in hot oil. Remove chicken from skillet. Add onion, green pepper and garlic and saute until tender. Stir in rice, tomatoes and water. Arrange chicken over rice and vegetables; cover and simmer 35 minutes.
Cook and stir beef, onion and green pepper in large skillet until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except beans. Heat to boiling, then reduce heat to low. Cover and simmer 2 hours, stirring occasionally. Stir in beans and heat to boiling. Cook, uncovered, 5 minutes.
Mix in order given. Bake in 13 x 9 x 2-inch greased pan in moderate oven (350°) or will make two nice 8 x 8-inch cakes.
Crumble sausage, cook and drain. Line bottom of greased 9x 13-inch pan with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine milk, eggs, salt and pepper. Pour over sausage and cheese. Bake at 375° for 25 to 30 minutes. Serve hot. This can be assembled the night before in pan and refrigerated, then baked the next morning for a quick and easy breakfast (just serve with juice and coffee.) Great for when you have company. You may use just one kind of cheese, or experiment with combining all three kinds.
Process all ingredients in blender until smooth. Store in refrigerator for at least 24 hours before using. One can of condensed milk will keep for 2 weeks.
Mix ingredients and place in baking dish. Top with cinnamon. Bake at 350° until golden brown and firm.
Melt butter, add milk, and beat over fire until scalding. Beat eggs slightly. Add sugar and vanilla. Brush crust with unbeaten egg whites. Add milk to mixture and stir. Strain into 9-inch pie crust. Bake at 450° for 10 minutes. Turn control to 375° and bake 10 minutes longer.
Cream butter, shortening and sugar. Add eggs, 1 at a time. Beat only enough to blend well. Sift together dry ingredients. Add dry mixture, alternating with the milk, to the creamed mixture. Mix thoroughly, but do not overbeat. Fold in flavoring. Pour batter into a greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan approximately 5 minutes. Invert on a rack to complete cooling.
Combine first 5 ingredients. Stir over low heat until well blended. Bring to a boil over moderate heat. Do not mistake air bubbles for boiling. Boil slowly, stirring constantly, for 5 minutes or soft ball stage. Remove from heat. Add peanut butter and vanilla. Turn into well buttered 9 x 9-inch pan and cool.
Heat oven to 350°. Combine all ingredients and mix together. Bake in desired loaf pan or casserole. Bake for 1 hour or until no longer pink inside. Drain; let stand 5 minutes before serving.
Preheat oven to 350°. In a large skillet, lightly brown skinned chicken in corn oil. Remove from skillet and place in baking dish.
In a large saucepan, cover corn with water. Bring to boiling. Simmer 5 minutes. Drain.
Melt white chocolate, butter and milk in double boiler. Set aside. Add egg yolks slowly to the melted chocolate and fold in the beaten whites with sugar. Fold in whipped cream with sugar and put in refrigerator for approximately 6 hours. Fill glasses with mousse and garnish with shaved dark chocolate, fresh berries, etc.
Sift flour, salt and baking powder together. Cream the butter and sugar. Beat in eggs, one at a time. Add vanilla. Add dry ingredients, alternating with milk and beginning and ending with dry ingredients. Stir in cherries and nuts. Pour into greased 10-inch tube pan. Bake at 350° for 55 minutes.
Use a greased 9 x 13-inch Pyrex dish. Place bread as a liner in bottom of dish, then cheese, then sausage. Sprinkle these evenly over the bread. Mix together eggs, milk, salt, mustard and pepper. Pour mixture over the bread, sausage and cheese. Chill overnight. Bake at 350° for 30 to 35 minutes. (If you want for supper, fix in A.M.)
Mix meal and flour; add buttermilk, oil, eggs and corn. Mix well. Stir in pepper, onion and cheese. Grease an oblong baking pan. Bake at 375° for 35 minutes until done.
Cook macaroni in separate boiler until tender. Cook remaining until done. Add tomato juice to macaroni, also tomato sauce. Mix all ingredients together.
Cut tops off tomatoes; scoop out tomato pulp. Mix together bread crumbs, celery, onion and butter. Stuff tomato shells with this mixture. Place in greased baking dish. Bake in moderate 375° oven for 15 to 20 minutes. Goes good with pork chops or meat loaf.
Combine flour, oatmeal, butter, salt, soda, brown sugar, and egg. Pat 2/3 of mixture in bottom of 9 x 13 pan. Melt condensed milk, choc. chips and butter together and pour over crust layer. Sprinkle rest of dry ingredients on top and bake at 350 degrees for 20 minutes.
Put vegetables in food chopper and chop fine. Mix all ingredients well. It is better if allowed to sit overnight.
Mix all together. Bake at 350° for 25 minutes. Sprinkle cheese on top. Bake until golden brown.
Roll dough thin. Cut into squares. Drop into ham, beef, chicken or venison broth. Boil 10 to 15 minutes. Add dry parsley flakes and dry celery flakes to the broth which has been salted to taste. This may be frozen. Roll and cut. Place between wax paper and place in a plastic bag in layers or freeze on a cookie sheet and put in a plastic bag after freezing. Thaw and cook as directed.
Cook cake mix as directed. While hot, poke holes in cake and pour caramel over. Crush 1 candy bar and spread over caramel topping. Leave in refrigerator overnight. Take Cool Whip and spread over cake. Take the other candy bar, crush and spread over Cool Whip.
Beat oil, eggs, sugar substitute, cinnamon, cloves, vanilla and milk. Add baking powder, soda and flour; mix well. Add apple which has been peeled, cored and chopped finely. Then add raisins. Mix well. Bake in floured loaf pan at 350° for 40 minutes.
Combine jello, sugar and pineapple in saucepan with water. Boil 3 minutes. Place in refrigerator until it starts to set. Add Cool Whip, nuts and grated cheese. Mix well. Refrigerate until ready to serve.
Mix cheese, eggs, sugar and vanilla. Cut one roll in 1/8-inch slices; place on greased 13 x 9-inch pan. Spread cheese mix. Sprinkle with 1/2 of walnuts. Cut second roll of cookies. Place on top of cheese. Sprinkle remainder of nuts. Bake at 375° for 30 to 40 minutes. Sprinkle with confectioners sugar.
Brown sausage and drain. Combine sausage, stewed tomatoes, tomato paste, 1 tablespoon parsley and 2 teaspoons sweet basil; cook for 45 minutes on low. Boil noodles until tender; put aside. Combine in bowl cottage cheese, 3 eggs, 3 tablespoons parsley and a pinch of salt and pepper; mix.
Mix pudding, milk and sugar. Cook until boiling. Remove from heat and add evaporated milk. Add eggs. Pour into container and fill with half and half. Freeze.
Melt butter in medium sized saucepan over low heat. Add flour and stir constantly until smooth and frothy. Let mixture bubble about 3 minutes, stirring often to prevent browning. Gradually stir in milk. Increase heat to medium and simmer, stirring often, about 5 minutes, until thick and smooth. Add cheese, frozen broccoli and ham. Cook, stirring occasionally, until cheese has melted and broccoli is cooked. Cut corn bread into 4 equal pieces. Slice each in half horizontally. Place bottoms on plates. Top with half of sauce, remaining corn bread and remaining sauce.
Put caraway seed into the water and let it come to a boil. Simmer slowly for about 5 minutes and set aside. Melt butter; add flour and brown lightly. Keep stirring to avoid burning. Remove from heat and add paprika and salt. Strain the water into the paprika and salt, stirring all the time. Return to heat and simmer slowly for about 10 minutes. Serve with egg drops, or with eggless pasta or noodles.
Place beans into a 13 x 9 x 2-inch baking dish. Arrange chops over beans. Season chops with salt and pepper. Top with brown sugar and catsup. Bake for 1 1/4 hours at 325°. Place onion and lemon slice atop each chop. Bake for 15 minutes. Serves 4 to 6.
Combine strawberries and jello in a boiler. Cook until mixture comes to a boil. Cool; fold Dream Whip and cheese into jello mixture. Pour into a mold; chill. Fruit cocktail may be substituted for frozen strawberries and Cool Whip may be used for the Dream Whip.
Prepare Minute rice as directed making fairly large servings per person. Place rice on individual squares of heavy duty aluminum foil. Sprinkle with dry soup mix. You may also add cashews, water chestnut slices or fresh mushrooms to rice. (Let your taste and imagination be your guide.) Place on top of rice your chicken pieces and sprinkle with more dry soup. Top this with 1 tablespoon butter and 1 tablespoon evaporated milk. Seal edges of foil in individual packages. Bake at 350° for 1 1/4 hours.
In large bowl, mix mayonnaise, sour cream, dill, garlic, lemon juice and salt; add onion, celery and cucumbers. Toss gently. Chill 30 minutes.
Melt butter. Saute onions and celery. Place cooked rice on bottom of buttered baking dish, layer of cooked chicken breast and celery and onions. Then cover with soup mix and cover with cooked, chopped broccoli. Top with cheese. Bake 30 minutes in a 350° oven.
In a saucepan melt the margarine. Stir in flour, salt and dashes of seasonings listed. Slowly add milk while stirring to avoid lumps. Cook until fairly thick, stirring constantly.
Mix first 5 ingredients together in a large bowl. Roll mixture into 1-inch balls. Bake approximately 10 minutes in a preheated 375° oven.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and butter to 120° to 130°. Add liquids in dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/4 cup flour; beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. Divide in 12 equal parts. Shape into balls.
Heat until everything is well blended. Add 1 jigger more rum to preserve. (Spices can be adjusted as desired.)
Grease cake pan (9 x 13-inches); whip eggs and set aside. Cube bread enough to cover bottom of pan with a good layer. Dump on broccoli and cooked and drained bacon and egg mixture. Top with cheese. Bake for 1 hour at 350°.
Mix squash with egg yolks, sour cream and flour. Fold in egg whites. Mix melted margarine with croutons or bread crumbs. Layer 1/2 squash and 1/2 of first mixture and 1/2 cheese. After second layer, top with crumbled bacon and croutons or bread crumbs. Bake at 350° for 20 to 25 minutes. Serves 8 to 10 people.
Saute onion and sausage; drain fat. Add mushrooms, cut fine. Cook to blend. Add wild rice. Make white sauce of flour, cream and chicken broth. Mix these and combine with sausage and mushrooms. Accent with monosodium glutamate. Bake at 350° for 30 minutes. Serve with almonds on top.
Add sugar gradually to beaten egg whites (stiff, but not too dry). Also, add cream of tartar. Put brown paper on cookie sheet. Drop and shape meringue on paper. Bake 1 hour and 15 minutes at 275°. Take out and loosen and return to oven for a few minutes longer.
Grease round pie pan. Preheat oven to 350°. In medium bowl, beat 5 eggs and add oil, mixing on low speed. In another medium bowl, combine remaining ingredients. Stir first mixture into spinach mixture, blending well, scraping bowl with spatula to be sure all Bisquick is well blended. Bake 35 to 45 minutes. Serves 6 to 8.
Cook sausage; drain. Spoon into lightly greased 13 x 9 x 2-inch pan. Combine hot grits, cheese and butter. Stir until cheese and butter melts. Combine eggs and milk; stir into grits. Pour into sprayed casserole dish over sausage. Bake at 350° for 35 minutes. Makes about 15 servings.
Mix eggs, sugar, butter and buttermilk together. Mix well. Add coconut and vanilla. Pour into pie shell. Bake at 350° for 30 minutes.
Mix all ingredients together in large bowl by hand. Pour into greased 13 x 9-inch baking dish. Bake at 350° for 45 minutes (325° if glass pan). Top with Cream Cheese Icing.
Heat butter and milk to boiling point (do not boil). Add brown sugar. Add eggs 1 at a time; beat after each addition. Add dry ingredients and beat. Add vanilla. Bake in 9 x 13 pan at 350° for 35 minutes.
Melt butter. Mix with corn, sugar, meal, egg, flour and milk. Pour in iron skillet or muffin tin (well oiled) and bake at 325° for 20 minutes.
Layer in order listed. Don't stir. Spread dressing on top of salad. Refrigerate for at least 6 hours.
Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with nonstick cooking spray. Refrigerate until firm. Unmold onto a serving platter. Yield: 12 servings.
Remove egg yolks from whites. Mash yolks and combine with next 6 ingredients. Refill egg whites, using pastry tube, if desired. Chill. To serve, sprinkle tops with paprika.
Cook hamburg in frying pan with a little water, adding small pieces of onion and sage, black pepper and some garlic to taste. Cook potatoes. Mash or cube.
Line buttered 9 x 13-inch baking dish with buttered bread. Spread sausage over bread. Add cheese and spread evenly. Beat eggs and half and half together. Pour over sausage and cheese layers. Refrigerate overnight. Bake at 350°, uncovered, for 40 minutes. Serve hot. Yields 6 to 8 servings.
Mix all together with electric mixer. Bake in greased and floured tube pan at 350° for about 1 1/2 hours.
Cook noodles and set aside. Brown bacon till crisp, set aside. Saute onion in bacon drippings till tender, add hamburger meat. Cook till no longer pink. Mix soup, sour cream, bacon, onion & meat. Toss with noodles. Garnish with chopped parsley. Bake at 350° till bubbly.
Blend flour, brown sugar and butter together. Pat down into buttered square pan. Bake at 350° for 8 minutes and remove.
One recipe makes: Two	9 x 13-inch, one 7-inch and one 10-inch round or one 13-inch round.
Peel and cut bananas into 2-inch pieces. Brush with lemon juice. Roll in mixture of bread crumbs, sugar and allspice. Place each piece on skewer and toast over hot coals or fry in hot, buttered skillet.
Place pecans in prepared pastry shell; set aside. Combine chocolate and butter in a medium saucepan. Cook over low heat until chocolate melts, stirring until smooth. Remove from heat and add corn syrup and remaining ingredients, mixing well. Pour mixture over pecans. Bake at 350° for 1 hour or until knife inserted 1-inch from edge comes out clean. Yield: One 9-inch pie.
Mix and beat well. Bake in 9 x 13-inch pan for 35 to 40 minutes at 350°.
Put all together in blender. Grease and flour 10-inch pie pan. Pour blended mixture in pan and bake at 350° for 1 hour.
Put in a blender and add chopped ice to tequila mixture and blend. Get a Margarita glass that has been salted on the rim with a wedge of lime. Serve immediately with the enchilada casserole.
Cook broccoli according to directions. Drain well. Mix other ingredients in casserole. Add broccoli. Mix well. Top with crushed crackers. Dot with butter. Bake at 350° for 45 minutes or until brown.
Cook chicken breasts in water (chopped). Combine chopped chicken breasts, onion, mushrooms and 1/2 cup cheese. Fry each tortilla in butter. Put spoonful of chicken mixture in middle of tortilla and roll. Lay in greased 9 x 13-inch pan. Mix cream of chicken soup and sour cream. Pour over tortillas. Sprinkle with remaining cheese. Bake at 350° for 30 to 45 minutes, until cheese melts.
Mix together margarine, flour and pecans; press in 9 x 13-inch pan. Bake at 375° for 20 minutes or until golden brown.
Beat the cake mix, oil and eggs well and blend in sour cream. Add chocolate chips and chocolate. Blend well. Bake 55 minutes at 350° in greased tube pan.
Cook milk and sugar to soft ball stage (235°), stirring constantly. Add dates and cook to soft ball (236°), stirring constantly. Add nuts. Cool.
Saute onions and almonds in butter. Mix with beans and soup. Pour into greased casserole dish. Bake at 350° for 20 to 25 minutes or until bubbly. Last 5 minutes, sprinkle can of chow mein noodles on top.
Sprinkle soup mix evenly in oblong pan. Sprinkle rice over soup mix. Lay chicken pieces on top of rice. Season chicken with salt and pepper. Pour soup and water over all. Bake at 325° to 350° for 1 to 1 1/2 hours.
Peel and chop potato into small cubes. In a medium pot, mix flour and evaporated milk. Pour the juice from clams in pot. Add remaining ingredients except clams. Stir and cook 3 minutes on high. Turn heat to medium and simmer 13 minutes. Stir in clams and heat, then serve.
1. Heat oven to 350°. In large bowl combine all crust ingredients, (except marshmellows) until crumb mixture forms. Press in bottom of ungreased 13 x 9-inch pan. Bake at 350° for 12-15 minutes or until light golden brown. 2. Immediately sprinkle with marshmellows. Return to oven for 1-2 minutes or until marshmellows just begin to puff. Cool while preparing topping. 3. In large saucepan heat corn syrup, margarine, vanilla, and peanut butter chips just until the chips are melted and the mixture is smooth, stirring constantly. 4. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmellows and spread to cover. Chill and then cut into bars ... and enjoy !
Layer bananas and wafers. Mix other ingredients and put after each layer. Save some for topping. May add cherries or pecans on top if you want to decorate.
Cream shortening and sugar. Add eggs, flour, salt, soda, baking powder and then the rest of the ingredients. Add oatmeal and chocolate or butterscotch chips last and gently stir in. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 350° for about 12 minutes.
Place cracker crumbs in bottom of large dish. Put chopped pecans on top of crumbs. Mix sugar and cream cheese until creamy. Spread over cracker crumbs and nuts. Add Cool Whip. Spread cherry pie filling on top of Cool Whip. Refrigerate until ready to serve.
Mix together brown sugar, salt, orange zest and orange juice. Add walnut halves and bake on cookie sheet (spread out) covered with foil for 20 minutes at 350°. Cool on foil.
Empty applesauce into saucepan. Heat until hot. Remove from heat; stir into applesauce the Jell-O. Add crushed pineapple. Pour in Seven-Up. Mix well. Pour into Pyrex dish or pan. Chill until set. Top with whipped topping and sprinkle crushed nuts on top.
Blend all ingredients in a blender until smooth; chill before serving. Yields 1 cup.
Brown hamburger and onion; drain. Blenderize beans and add to meat. Add catsup, cumin, chili powder and salt and pepper to taste. Layer in casserole dish the meat and cheese, ending with cheese on top. Heat in 400° oven until bubbly.
Put broccoli in buttered casserole dish or an 8-inch Pyrex. Cut chicken in bite size pieces; put on top of broccoli. Mix soup with mayonnaise and water. Pour over chicken. Mix crumbs with butter and spread over casserole. Bake 20 minutes at 350°.
Oil bottom and sides of a 15 x 10 x 1-inch jelly roll pan with oil; line with wax paper and oil and flour wax paper. Set pan aside.
Combine first 5 ingredients. Sprinkle gelatin over mixture and stir well. Spoon mixture into 13 x 9-inch dish. Combine pecans and coconut. Sprinkle over salad. Chill 6 hours or overnight.
Place the beans, cilantro and chili powder in a food processor and process until smooth. Spread the mixture in a 9-inch deep dish pie pan or a shallow serving dish. Peel and finely chop the avocado. Toss with the lemon juice and set aside.
Melt butter. Stir in flour, salt and pepper, stirring constantly until it bubbles. Stir in milk; keep stirring until sauce thickens. Stir in cheese until melted. Makes 2 1/2 cups.
Melt Crisco; let cool. Mix together coffee, sugar and cocoa and bring to boil. Let cool. Sift flour; add dry ingredients. Add raisins and nuts. Mix Crisco and sugar; mix well. Roll into balls as walnut size. Use sugar icing. Put on ungreased cookie sheet.