HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, brown sugar and butter or margarine by hand like pie dough. Mix vanilla, sour milk, soda, salt and egg with spoon. Bake in long pan. Take out 1 cup crumbs before you put liquid in. Beat with spoon. Spread crumbs on top. You may sprinkle with cinnamon if you wish. Bake at 350° for 35 to 40 minutes.
Mix first 4 ingredients (dry) in bowl. Make well in middle; add next 4 ingredients (wet). Beat liquids well; widen strokes to include dry. Do not overmix (batter should be lumpy). Fold in last 4 ingredients. Pour into greased loaf pan or muffin tins. Bake at 400° for 30 to 40 minutes.
Stir boiling water and oatmeal together and let stand 20 minutes. Cream shortening with the sugars. Add eggs and beat in. Sift dry ingredients together and add to the creamed mixture. Add oatmeal and beat well. Bake in a greased and floured 9-inch square pan at 325° for 35 to 40 minutes. Frost with Coconut Topping.
Brown and drain hamburger. Cook bacon slices and cut them up. Mix beans, vinegar, brown sugar and catsup in large bowl. Add hamburger and bacon pieces. Mix well. Spread in large casserole dish. Bake at 350° for 30 minutes. Serves 6 to 8.
Lightly grease or spray casserole dish. Place chicken in dish and cover with slices of Swiss cheese. Spread soup over cheese. Mix margarine and stuffing and put on top of soup. Bake 1 hour to 1 hour 15 minutes at 350°.
Mix the first 9 ingredients and bake at 300° for 1 hour in a 9 x 13-inch pan. Mix the next 5 ingredients for the icing. Spread on after it has cooled.
Press crescent rolls to cover the bottom of a 15 x 11-inch pan. Bake at 375° for 8 to 10 minutes. Cool completely. Blend cream cheese, mayonnaise and dressing mix until smooth. Spread on cooled crust. Sprinkle vegetables on filling. Press vegetables into filling, slightly. Refrigerate and cut into bars. Refrigerate leftovers.
Take starter juice and add 2 1/2 cups sugar and large can sliced peaches (juice too). Stir daily for 10 days. Then add 2 1/2 cups sugar and chunked pineapple. Stir daily for 10 days. Add 2 1/2 cups sugar, maraschino cherries and fruit cocktail. Stir daily for 10 days. Drain juice from fruit.
Drain pineapple, reserving 2 Tbsp juice. Combine brown sugar and butter in 13 x 9-inch pan. Arrange pineapple slices in pan. Place a cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and nuts.
Mix water, vinegar and salt. Bring to a boil. Put 1 head of dill and 1 section of garlic in each jar before cucumbers are added. Wash and slice cucumbers long way (about 1/4 or 1/2 inch slices). Place in jars and add boiling vinegar mixture. Seal jars. Yields 6 or 7 quarts.
Melt butter; add flour and nuts. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Brown meat; drain. Add salt. Pour into buttered casserole. Put frozen onion rings on meat. Drain beans; save the liquid. Spread beans on top of this. Mix liquid from beans with the can of chicken soup; pour over top. Cover with Tater Tots. Bake for 1 hour at 350°.
Place the sugar and flour in a mixing bowl. Place the water, oil, margarine and cocoa in a saucepan. Bring mixture in saucepan to a boil, stirring constantly. Pour cooked mixture over flour and sugar. Beat well. Add the eggs and buttermilk. Add the vanilla; mix well. Pour into floured and greased sheet pan, 1/2-inch deep. Cook in preheated 350° oven for 30 minutes. Start topping 10 minutes before cake is done.
Sift dry ingredients into mixing bowl. Mix together the oil, sugar and eggs and add to dry ingredients. Blend well. Add carrots and nuts, stirring to blend. Bake at 325° in a greased and floured 8-inch square pan. Frost with cream cheese icing.
Melt oil and butter in pan. Add onions. Stir well, cover and cook, stirring occasionally, for 20 minutes. When onions are soft, add sugar and salt. Increase heat for 2 minutes. Stir in flour and cook until golden brown. Pour in broth and wine with pepper. Cover and simmer for 40 minutes. Slice bread in half and toast on grill on both sides. Pile a little of cheese on each piece of toast and return to grill to melt. Add cognac to soup, then float the toasted bread on top just before serving.
Cream margarine and sugar until light and fluffy. Add egg, almond extract and evaporated milk and beat well. Sift together and add flour, soda, baking powder and salt. Add to the batter. Mix a little and add nuts, dates, coconut, oats and corn flakes. Drop by tablespoonfuls onto greased cookie sheet. Bake in preheated 350° oven 10 to 12 minutes. Let cool 2 minutes before removing from pan. Yield: about 3 dozen.
Brown ground beef and garlic lightly in salad oil over medium heat. Add tomato sauce, tomatoes and seasonings; simmer for 30 minutes. Cook noodles according to package, leaving them slightly uncooked. Drain.
In a large bowl, mix oil and sugar. Add 2 eggs, bananas and baking soda. Add vanilla and Bisquick. Grease and flour loaf pan and place mixture in 350° oven for approximately 1 hour. Recipe can also be used for "magic muffins".
Cook noodles to desired doneness as directed on package; drain. Heat oven to 325°. Lightly grease 2-quart casserole. In large bowl, combine cream cheese and margarine; blend well. Add sour cream, cottage cheese, salt, sugar and eggs. Stir in noodles. Pour into prepared casserole. Bake at 325° for 60 to 75 minutes or until set. Serve warm. Makes 12 (1/2 cup) servings.
Combine ginger, honey, sesame oil, soy sauce, wine, garlic and cayenne. Add steak to marinade, tossing to coat well. Marinate at room temperature, tossing occasionally, for 3 hours. Remove meat from marinade and arrange half the strips, flat and close together, on a microwave bacon rack. Cover with paper towels and cook on Medium-low 20 minutes. Rotate strips so that drier strips are in the center. Cover with fresh paper towel and cook on Medium-low for 15 to 20 minutes until meat is dry but slightly pliable. Remove to a large wire rack and let stand overnight. Repeat with remaining strips.
Mix beet juice and Sure-Jell together and cook 1 minute. Add 2 boxes raspberry jello and sugar. Cook 6 minutes. Pour into hot sterilized jars. Yield 6 pints.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Blend date filling and water. Sift dry ingredients together. Add dry ingredients alternately with date mixture to butter mixture. Beat 1 minute. Add nuts. Pour into 2 prepared 9-inch pans. Bake at 350° for 40 to 45 minutes.
Melt margarine in iron skillet or baking dish.	Combine all ingredients including the melted margarine from the skillet. Mix and pour into greased skillet. Bake 20 minutes or until brown at 450°.
Preheat oven to 350°. Boil chicken breasts and save broth. Cut up chicken into bite-size pieces. In 13 x 9 x 2-inch baking dish, layer 1/2 of stuffing mix that has been mixed with melted butter. Next, layer 1/2 of chicken. Mix 3/4 cup of broth to cream of chicken soup and pour this over 1st layer. Next, layer remainder of chicken, then mix 3/4 cup of broth to cream of mushroom soup and pour over top, then layer remaining stuffing. Bake at 350° for approximately 1 hour.
Dissolve bouillon in water. In saucepan, melt butter; blend in flour. Add broth and stir. Cook until thick. Add remaining ingredients and cook until done. Serve over noodles or rice.
Cook sliced zucchini, chopped onion, parsley and spices together (use big frying pan); really cooks down. Drain. Mix eggs and cheese together. Spread crescent roll dough in pie plate. Spread yellow mustard over dough. Mix zucchini mixture, egg and cheese mixture; put in pie crust and bake at 325° for 25 to 30 minutes.
Combine brown sugar, water and margarine; bring to a full boil. Boil 1 minute; set aside. Combine and mix together biscuit mix, 1/4 cup brown sugar and raisins, then add the milk. Spread in an 8 x 8-inch greased dish. Pour on the hot syrup. Bake at 375° for 30 minutes. Serve hot with ice cream.
Allow dough to soften at room temperature. Divide dough into four equal parts. To first portion of dough, add 2 drops blue food coloring; to second portion, add 2 drops green coloring; to third portion, add 2 drops red coloring and to fourth portion, add 2 drops yellow coloring. On plastic wrap or waxed paper, shape green dough into 8-inch log. Press dough slightly to flatten one side. Cover roll carefully with blue dough, keeping semi-circular shape. Continue layering yellow and red doughs in same manner, gently pressing layers of dough together. Wrap; chill until firm, about 3 hours.
In a large mixing bowl, cream margarine and sugar together. Add vanilla and flour, mixing well. Add soda and salt; mix well. Add nutmeg and eggs. Mix on medium speed until blended. Pour out on well floured table or board. Divide in half. Roll out 2 strips about 2 inches thick. Chill for about 2 hours. Cut into 1/4-inch thick slices and place on lightly greased cookie sheet. Bake in preheated 375° oven until light brown. Let cool before removing from cookie sheet.
Cream together sugar, butter and cocoa, then add the egg, vanilla, flour and nuts. Grease a deep 7-inch square pan and dust with flour. Spread the dough evenly in the pan and bake in an oven at 325° until done.
Grate cheese. Add butter. Let these reach room temperature. Cream with mixer; gradually add flour, salt and pepper. Use star plate or cookie press to shape on cookie sheet. Bake at 350° for 10 to 15 minutes. Yields 12 dozen.
Mix all ingredients and beat at medium speed with electric mixer for 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes.
In saucepan combine sugar and cornstarch. Mash 1 cup berries. Add water to make 2 cups and stir into sugar mixture. Cook, stir and boil 2 minutes. Remove from heat. Add butter, gelatin and lemon juice; stir until gelatin is dissolved. Chill until partially set. Pour 1/3 mixture in pie shell. Add whole berries and cover with remaining mixture. Chill and serve with whipped topping.
Sift flour, baking powder and salt; add beer and mix well. Cream sugar and shortening; add eggs, nuts, dates and spices. Combine beer and flour mixture and mix well. Pour in well-greased and floured tube pan. Bake at 350° for 45 minutes or until toothpick comes out clean.
Mix all ingredients and pour in ungreased cookie sheet. Bake 25 minutes at 350°. Let cool and put on icing.
Brown onion in oleo. Add soup and broth; mix well, then add cheese and stir until cheese melts. Add chicken and salt (or season to your choice). Cook noodles 10 to 15 minutes. Pour chicken mixture over noodles or spaghetti and enjoy.
Combine everything and simmer for 1-2 hours. Top with grated jack cheese before serving.
Brown sausages, onion and celery. Drain well. Add remaining ingredients. Bake at 325° in a covered container for 1 1/2 hours.
Preheat oven to 425°. Sift flour and meal together. In a separate bowl, beat egg; add buttermilk and oil. Pour liquid ingredients into bowl with dry ingredients. Stir good. Grease pan with Pam or margarine. Cook for 20 to 25 minutes, until golden brown.
Combine first 8 ingredients. Mix well. Form into patties. Broil, fry or grill to desired doneness. Toast buns. Top each burger with lettuce and tomatoes.
Mix first 3 ingredients thoroughly. Spread on cookie sheet. Add choice of toppings. Serve with Doritos.
Place 1/4 cup of sugar in a saucepan and melt over low heat to caramelize. Sugar will liquify and turn light brown. Pour into a 1-quart baking dish and coat bottom.
Mix all together. Spread on split English muffins. Freeze, then cut into quarters. Broil (still frozen) until browned. Serve while still warm.
Place raw chicken in Pam sprayed 9 x 13-inch dish. Top with other ingredients in order listed. Bake at 350° for 1 hour covered with foil. Remove foil last 10 minutes. Can easily be cut in half. Makes 6 to 8 servings.
Blend together all but flour and nuts. Slowly add flour and nuts. Roll into small 1-inch balls. Bake at 325° for 25 minutes. Roll in powdered sugar while hot (the 1/2 cup listed goes into cookie dough).
Mix together the first 5 ingredients. Spread into greased deep dish pie pan. Combine the remaining ingredients in blender. Pour over the other mixture. Bake at 400° for 40 minutes. Let stand 5 minutes before cutting.
Heat oven to 350°. Mix soup and water. Put rice in bottom of pan and pour half soup mixture over rice. Put in chicken pieces and pour the rest of the soup over the chicken. Sprinkle onion soup mix over top. Cover with foil and forget it for 1 1/2 to 2 hours.
Mix sugar, oil, eggs and vanilla. Add flour, soda and cinnamon (be sure to sift). Mix well and add carrots. Bake in 3 layers at 350° for 30 minutes.
Cream sugar and butter. Add eggs and beat at high speed for 5 minutes. Add chocolate. Sift flour, soda and salt. Add to creamed mixture, alternating and ending with ice water. Mix in vanilla. Pour into 2 greased and floured 9-inch pans. Bake 30 to 35 minutes at 350°. Top with a fluffy white icing.
Prepare spaghetti according to package directions. Drain and set aside. Saute onion with butter until soft. Add flour. Cook and stir for 1 minute. Gradually add 2 1/2 cups milk. Cook, stirring constantly, until sauce thickens and bubbles for 1 minute. Stir in salt, pepper and mustard. Remove from heat and add 3/4 of the Parmesan cheese.
Brown sausage and pour off grease. Add onion, garlic, celery and bell pepper. Simmer until tender. Wash rice and add to mixture. Add soups and pour into baking dish. Bake 1 1/2 hours at 350°, stirring occasionally.
Sift first 5 ingredients together in a 9 x 13-inch greased pan. (Right in the pan, not in a bowl!!) Now, with your fingers or a spoon, make three holes in the dry ingredients.
Mix sugar, salt, flour and orange peel. Add orange juice and cook until thickened. Add margarine. Mix with cooked carrots. Serves about 10.
Mix together all ingredients, adding a small amount of water to thick consistency. Drop in deep oil; cook in temperature of 375°.
Heat oven to 300°. Divide popcorn into two ungreased pans. Place butter, brown sugar, syrup and salt in saucepan. Cook until bubbly and then cook 5 more minutes. Remove from heat and add soda. Pour over popcorn and stir. Bake 1 hour; stir every 15 minutes.
In a large saucepan, combine the salsa, tomato juice, brown rice, onion, seasonings and 2 cups of water. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes.
Combine flour, sugar and salt. Cut in butter. Mix and pat in pan. Bake "crust" at 350° for 20 to 25 minutes. Melt peanut butter and chocolate chips. Pour over baked crust. Refrigerate until "set." Cut into bars to serve.
To serve warm, combine all ingredients in large saucepan or Dutch oven. Cook over medium heat until heated through. Serve immediately.
Cook noodles as directed; drain and mix with other ingredients, except cheese. Place in 9 x 13-inch baking dish and top with cheese. Bake in 350° oven for 30 minutes or until cheese is melted or browned. Makes 6 large servings.
Fry together meats, drain off grease. Add in cheese and melt in with meat. Put on party rye and bake for about 20 minutes. Very Good, Very Easy.
Lay steaks out. Season with salt and pepper. Spread mustard over meat. Top with chopped onion and press onion into meat with hand. Flour lightly and place in hot skillet with about 1/4 cup oil. Cook on medium heat until done. Turn once and brown other side. Serve on hot platter, onion side up. Cook side with onion first.
Slice onions 1/4-inch thick and separate into rings. Spray a large baking sheet with nonstick coating. In a small mixing bowl, stir together bread crumbs, melted margarine, salt and if desired, ground red pepper. Spread mixture on a sheet of waxed paper. Using a fork, dip onion rings into egg whites, then bread crumb mixture. Arrange in a single layer on prepared baking sheet. Bake at 450° for 12 to 15 minutes or until onions are tender and coating is crisp and golden.
Boil vegetables in broth until tender. Cut bread into chunks. Crumble cornbread. Mix all ingredients together. Place in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until lightly browned.
Spread on graham cracker crust. Spread 1 can cherry pie filling on top of this. Top with chopped nuts (optional). Refrigerate.
Combine all ingredients and mix well. Pour into hot greased 13 x 9 pan or muffin pans. Bake at 350° until golden brown. Will make about 60 muffins.
Mash sweet potatoes. Add butter, brown sugar, milk, salt and orange rind. With a tablespoon, scoop up about 1/4 cup of mixture and shape around a marshmallow, using more potato, if needed, to form a ball. Roll each ball in cornflakes.
Mix Jell-O and cake mix. Add eggs 1 at a time. Add oil, water and strawberries (save 1/4 or more berries for icing on cake). Cook layers in 3-inch cake pans. Preheat oven to 350° and bake about 30 to 35 minutes. Cool cakes completely before icing.
Line a jelly roll pan with wax paper. Butter paper slightly. Melt chocolate in a double boiler until melted. Pour 1/2 of chocolate into pan to make a thin layer. Let cool until hard. Mix graham cracker crumbs and peanut butter (amount of each depends on your desires). Spread evenly over hardened chocolate. Pour remaining chocolate over peanut butter mixture. Let cool and cut into squares.
Mix all but cinnamon together. Put cinnamon on top. Serve with different fruit slices or strawberries.
Preheat oven to 375°. In medium bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla and lavender and mix well. Combine flour and baking powder; add to lavender mixture until well blended.
Make cake as directed on box. Remove from oven when done and poke holes all over it. Pour the milk and cream of coconut over and let soak in. When cool spread with whipped topping and sprinkle with coconut. Keep refrigerated.
Mix all ingredients except for muffins. Spread on muffin halves (12 pieces). Broil until hot. Slice each muffin half into quarters.
Season flour with nutmeg, salt and pepper. Dredge breasts in flour mixture, then in eggs, then bread crumbs and cheese, which have been combined. Melt butter in a skillet and brown breasts on both sides. Continue cooking for about 5 minutes or until done. Yield: 4 servings.
Cream margarine, sugars, milk and vanilla. Stir in peanut butter and dry ingredients. Drop teaspoonfuls onto ungreased baking sheet. Press with floured fork. Bake at 350° for 15 minutes.
Mix all ingredients well. Form into balls. Cook in preheated 350° oven for 20 minutes.
Bring all ingredients, using as many hot peppers as desired, to a boil. Reduce heat, cook for 2 1/2 to 3 hours or until desired thickness. Stir occasionally. Pour in 5 pint jars and seal.
Mix sugar, cornstarch and gelatin; add water and lemon juice. Bring to a boil and cook over medium heat for 5 minutes, stirring constantly. Cool. Fold in gently into 1 quart strawberries. Pour in 9-inch baked shell. Top with whipped cream.
Cream sugar and shortening together. Add buttermilk gradually; mix in salt and whole wheat flour. Sift remaining dry ingredients together, add all at one time. Mix well. Roll out on a pastry cloth until almost paper thin. Place on a cookie sheet. Bake in 375° oven for 12 minutes or until brown and crisp.
Soak bread in margarine. Add grated cheese, milk, pepper, salt, mustard and egg yolks. Mix together. Fold in egg whites into mixture. Pour into buttered dish. Chill 12 to 24 hours. Bake at 350° for 30 minutes or until brown.
Blend all ingredients into mayonnaise. Mix in crab meat. Bake at 375° until bubbly. Use crackers for dipping.
Mix all of the ingredients thoroughly. Press in loaf or Bundt pan. Bake, uncovered, in 350° oven for 1 1/2 hours. Remove from oven and drain off excess fat.
Bring all ingredients, except popcorn and soda, to a boil. Boil 5 minutes, stirring often. Stir in soda quickly. Pour over popcorn and peanuts; stir well. Place in 250° oven for 1 hour, stirring every 15 minutes. Stir while cooling. Reduce salt to 1/2 teaspoon if no peanuts or salted peanuts are added.
Sift together flour and cocoa. Mix flour and cocoa mixture with sugar. Add milk and well beaten egg yolks. Cook until thick, stirring constantly. Remove from heat; beat in butter or margarine; add vanilla. Pour into baked pie shell. Using remaining egg whites, make meringue and spread on top of pie. Let brown.
Sift together flour, baking powder, salt and sugar. Stir well and add shortening, cherry juice, cherries and milk. Beat for two minutes. Add egg whites; beat 2 minutes. Fold in walnuts. Pour mixture into 2 round waxed layer pans. Bake at 350° for 30 to 35 minutes.
Mix hamburger, bread crumbs, onion, egg and salt. Shape into 24 meatballs. In skillet, brown meatballs; pour off drippings. Stir in soup, water and parsley. Cover and cook over low heat 20 minutes. Stir often. Can serve over mashed potatoes or noodles.
Cook bacon and onion. Drain fat. Use all juices from beans except yellow bean juice. Combine all ingredients and bake in 4-quart casserole at 350° for 1 hour. Serves 10 to 12.
Cut zucchini like French fries. In frying pan, fry zucchini with onions in butter. Place lid on pan and continue cooking until onions are tender. Add salt and pepper. Put zucchini mixture into a large casserole dish sprayed with Pam. Add the mozzarella cheese, Parmesan cheese, cheddar cheese, stuffing and sauce; mix well. Sprinkle some cheese on top and back at 375 degrees for 30 to 45 minutes.
Place first 4 ingredients in buttered 9 x 13-inch baking dish. Toss to mix.
Combine flour and sugar. Heat butter, cocoa and cola; bring to boil. Pour over mixture. Add buttermilk, eggs, baking soda, vanilla and marshmallows; mix well. Bake for 30 to 35 minutes at 350°.
Heat oven to 325°. Place ham, fat side up, on a rack in a shallow roasting pan. Roast about 15 to 18 minutes per pound or until a meat thermometer registers 140° about 4 to 4 3/4 hours. While ham is roasting, mix orange marmalade, corn syrup and dry mustard together. Remove ham from oven and cut off rind. Increase oven temperature to 375°. Score ham with a sharp knife, making diagonal cuts 1/8-inch deep and about 3/4-inch apart in one direction and then in a crosswise direction. Stud ham with cloves and brush with some of the glaze. Bake 15 to 20 minutes, basting frequently with more glaze until glaze is golden brown. Remove the ham to a warm serving platter. Serves 16 generously.
Mix cake according to directions. Mix Ricotta, sugar, eggs and vanilla with mixer until blended. Grease and flour pan, 9 x 13-inch. Pour batter in pan (cake). Top with Ricotta mix. Bake at 350° for 40 to 45 minutes. Let cool; top with pie filling.
In skillet, heat corn oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix cornstarch and 1/2 cup water. Stir into beef mixture. Bring to boil, stirring constantly. Boil 1 minute. Makes 6 servings.
Cut peeled raw potatoes into bite sized pieces. Melt the margarine on a lipped cookie sheet. Combine in a bowl the cheese, flour, salt and pepper. Dip the pieces in the melted margarine. Coat with the cheese and flour mixture. Place coated pieces on cookie sheet. Bake at 325° for 30 minutes or until fork-tender.
Mix well. Pat into deep 9-inch pan. Place in refrigerator 1 hour before filling.
Cook noodles in water until done. While cooking, mix together eggs, milk and margarine in a bowl. Add salt and pepper. When noodles are ready, put into a sheet cake pan or something similar and pour mixture of eggs, milk and margarine over the top. Bake in oven at 350° until completely cooked.
Cook zucchini and onion in margarine until tender (about 10 minutes). Stir in parsley and seasonings.
Dry peel in 200° oven. Mix ingredients and store in airtight jar.
Mix flour, brown sugar, butter, oatmeal and cinnamon. Press half of mixture into a greased baking pan. If desired, reserve half of mixture for topping. Cover with rhubarb. Cook sugar, cornstarch, water and vanilla. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350° to 375°. Serve warm, topped with whipped cream, if desired. Yield: 9 to 12 servings.