HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place flour and salt in bowl and make a well in the center into which pour milk. Beat until fluffy. Beat eggs lightly. Stir into batter. Add water and continue beating until mixture light and fluffy. Permit to stand for 1 hour (optional). Beat it again. Have ready hot oven-proof dish (about 10 x 10-inch) containing about 1/4 inch melted butter or hot beef drippings. Pour in batter. It should be about 5/8 inch high.	Bake the pudding in hot oven, 400°, for about 20 minutes. Reduce heat to 350° and bake 10 - 15 minutes longer.
Mix milk and Miracle Whip. Then mix in flour and sugar. Drop in greased muffin pan and bake at 425° for 20 minutes. Makes 6.
Beat eggs and sugar together for 5 minutes. Add oil, flour, cinnamon, baking soda and salt. Beat at medium speed until mixed. Add nuts and apples. Pour into an ungreased 9 x 13-inch pan. Bake at 350° for one hour. Cool. Sprinkle with powdered sugar.
Preheat oven to 350 and grease a 13 x 9-inch baking pan. Melt the butter and chocolate in saucepan over low heat, stirring constantly. Stir in sugar and allow to cool slightly. Add eggs, one at a time, beating until well blended after each egg. Stir in flour, vanilla and salt. Add chopped nuts and stir until well blended. Pour the mixture into prepared pan and bake 30 - 35 minutes or until a toothpick inserted in center comes out clean.
In heavy pan, melt sugar, oleo, milk and cocoa. Bring to a boil and cook about 2 minutes. Take from heat and add oats, vanilla and peanut butter. Drop onto waxed paper by the spoonful.
Toss all with salad dressing. Start with small amount and add until covered to taste. This salad can be made and tossed with dressing hours ahead of time.
Cook chicken and remove from bone. Reserve broth. Cut chicken in small pieces and place in a 9 x 13-inch pan. Boil broth and cream of chicken soup, then combine flour, pepper, butter, milk and margarine. Mix to form a batter; pour mixture over chicken and spoon batter over top. Bake at 425° for 25 to 30 minutes. May add 2 chopped boiled eggs to batter.
In large kettle, combine all ingredients. Heat to boiling. Reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).
Rinse seeds and pat dry. Spread on cookie sheet and let stand several hours to dry.
Combine egg white, sugar and cream of tartar. Add boiling water and immediately beat at high speed until thick and fluffy.
Combine sugar and cream in a 4 cup measure. Cook on High 4 minutes or until mixture boils. Add chocolate and butter. Stir to blend. Cook 1 minute on High. Add some of mixture to beaten egg yolks. Stir egg mixture into remaining chocolate mixture. Cook on Medium 2 minutes. Whisk in vanilla. Store covered in refrigerator. Reheat at Medium 30 seconds or more.
Cream cheese until smooth and soft. Add milk. Mix well until smooth and creamy. Stir in lemon juice.
In large pot of boiling water, cook rigatoni 10 minutes. Add broccoli and carrots; cook 4 to 5 minutes longer, until rigatoni and vegetables are tender. Drain and rinse with cold water; place in large serving bowl. Add tuna, bell pepper, mushrooms and tomatoes; toss to combine. In small bowl, combine dressing, mustard and black pepper. Pour half the dressing over ingredients in bowl; toss to mix well. Cover and refrigerate 1 hour. Toss with remaining dressing; mix well. Refrigerate until ready to serve.
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add peppermint oil and food coloring. Shape into 1/2-inch balls; roll in granulated sugar. Chill 1 to 2 hours or until firm. Mints may be frozen in an airtight container up to 2 months. Yields 6 dozen.
Mix cake mix with butter, 1 egg and 1 teaspoon vanilla. Press into a 9 x 17-inch pan for crust.
Mix first 4 ingredients; add cottage cheese and next ingredients. Place in 2 baking pans, 8-inches square. Bake in oven at 375° until done.
Combine all ingredients; shape in a roll. Wrap in waxed paper. Chill several hours. Slice. Fry or broil, or add to soups or casseroles.
Remove any unpopped kernels from popped corn. Place popped corn into a large roasting pan that is sprayed with vegetable oil.
Combine the first 7 ingredients, mixing well. Pour into pastry shell. Bake at 325° for 45 minutes.
Blend cream cheese, margarine and sugar. Mix milk, Cool Whip and pudding. Combine cream cheese mixture and pudding mixture. Take one 8-inch plastic flower pot and spray lightly with Pam. Put about 1-inch of crushed cookies on the bottom. Then add cream cheese and pudding mixture. Continue to layer and end with cookie mixture on top. Place straws in the pot and freeze. Put flowers in the straws and use as a centerpiece while cake is defrosting.
Blend all ingredients except brown sugar and nuts in a large mixer bowl; beat 4 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 45 minutes or until cake pulls away from side of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake or top with brown sugar.
Heat oven to 375°. Mix flour and granulated sugar in bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of greased 9-inch square baking pan. Bake 15 minutes or until very lightly browned.
Heat the oil in a small, deep casserole and saute the onion and garlic until onion is transparent. Stir in tomato sauce, wine, water, cloves, saffron, salt and pepper. Simmer, covered, for 45 minutes, adding more water, if necessary. Add the mushrooms to the cooking liquid and simmer 5 minutes more. Turn off heat, cover and let cool. Refrigerate overnight. Serve cold or at room temperature.
Cut potatoes in half. Scoop out and reserve shells. Mix potato with other ingredients except cheese. Return to potato shells. Top with cheese. Place in conventional or microwave oven until hot and cheese is melted.
At room temperature, combine all ingredients. Shape into 1-inch balls and bake at 350° for about 20 minutes, or until golden brown.
Mix all the ingredients well. Pour in to an 8 x 8 inch dish. Bake for 45 minutes at 425°. Serve with Tostitios.
Beat eggs slightly; add melted butter. Add flour, sugar, salt and stir until well blended. Pinch off a small ball of dough and roll out very thinly. Roll into cone shape, pinching bottom together so that other end resembles a pig's ear. Heat oil in large skillet. Fry ears until brown. Drain on paper towel. Sift sugar over ears. Cool, then enjoy!
Combine bananas, egg, milk, oil and cereal. Let stand 10 minutes. Stir to break up cereal. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg. Add cereal mixture. Stir until moistened. Use greased muffin tins or cupcake papers and bake at 400° for 20 to 25 minutes.
Cream shortening and sugar together. Mix all ingredients but applesauce and baking soda into sugar mixture. Dissolve baking soda in applesauce and stir until frothy. Blend mixture with rest of ingredients and stir by hand. Place in a Bundt cake. Bake at 325° for about 50 minutes.
Make yellow cake as on the box; put maple flavoring and nuts in with liquid. Bake at 350° as on box. Ice cake; can put flavoring in icing.
Mix all ingredients. Chill and serve on crisp lettuce leaves or use as a sandwich filler or serve with crackers.
Fry potatoes in skillet. While potatoes are cooking, mix in small bowl the eggs and a little milk; stir until blended. When potatoes are done, drain off excess grease. Pour eggs over the potatoes in the skillet. Season to taste. Stir until eggs are done or flip over like an omelet. When eggs are done, add layer of cheese on top. Cover with lid just until cheese has melted. Serve with favorite meat and bread.
Cut steak and ham in bite size pieces. Salt and pepper; dip in flour and brown in cooking oil. Add chopped celery, chopped onion, soy sauce and juice drained from bean sprouts. Cook slowly and stir from time to time for about 1 hour. Add bean sprouts; cook about 20 minutes. Mix molasses with flour, using enough flour to make thick consistency. Serve on rice. Makes about 8 servings.
Heat oven to 375°. While you cook the macaroni, heat oil in a heavy, deep skillet. Dice green onions and saute in the oil for about 5 minutes. Add the ground beef and sprinkle with seasoned salt and pepper. Continue cooking until meat loses red color. Drain excess fat. Add the stewed tomatoes and chili sauce and heat through. Drain macaroni.
Melt first 4 squares of chocolate and oleo; put aside. Combine eggs and sugar; add flour. Add melted chocolate and oleo. Bake in a 9 x 13-inch pan at 350° for 25 minutes. Cool. Combine powdered sugar, oleo and creme de menthe. Spread on first layer and chill. Melt the 2nd 4 squares of chocolate and 4 tablespoons oleo. Spread on chilled layer. Cut into squares before hardens. Mint flavor retained better if frozen.
Thoroughly cream shortening and sugars; add egg and beat well. Add vanilla and nuts. Add sifted dry ingredients; mix well and shape in rolls 1 1/2 inches in diameter. Roll in waxed paper. Chill several hours or overnight. Slice thin. Bake on greased cookie sheet in hot oven at 425° for 10 minutes. Makes 4 dozen.
Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in raisins, pecans and vanilla. Pour into pastry shell, bake at 350° for 40 to 45 minutes or until set. Yields one 9-inch pie.
Prepare Plain Tomato Sauce. In large skillet heat oil; add sirloin, salt and pepper. Brown well and remove meat with a slotted spoon, draining well. Place meat in cooking sauce. Boil a large pot of water with salt and oil. Cook noodles until "al dente", usually about 8 to 10 minutes. Combine Ricotta cheese, eggs, parsley, oregano, salt, pepper and 1/2 cup Parmesan cheese; mix well.
Bring potatoes and onions to a boil; let boil about 5 minutes. Do not overcook, as potatoes will become mushy. Drain in colander.
Mix 1 part milk to 8 parts sugar. Put holes in biscuits. Deep fat fry biscuits until brown. Dip donuts in glaze.
Mix all ingredients, except tomato paste. Put in loaf pan. Top with tomato paste. Bake at 350° for 30 minutes or until bubbly and brown.
Saute veggies and mix with all ingredients. Simmer for 30 minutes.
Mix well. Press patties 5/8-inch thick. Dredge in flour, then in beaten egg and then in cracker crumbs. Brown in skillet and bake 45 minutes at 350°.
Blend first 7 ingredients in a blender for 10 seconds. Scrape sides and blend for 10 additional seconds. Add 1 cup coconut. Blend for 5 seconds. Pour into a buttered pie pan. Bake at 350 degrees for 55 minutes.
Preheat oven to 350°. Coat 3 (13 x 9 x 2-inch) pans with nonstick cooking spray. Line pans with wax paper, allowing paper to hand over the short ends; spray paper. Break up almond paste in large bowl. Add butter, sugar, egg yolks and almond extract. Beat with mixer until fluffy, 5 minutes. Beat in flour and salt. Beat egg whites until stiff peaks form. Fold into almond mixture until well blended. Divide mixture into three equal parts. Add green food coloring to one, red food coloring to another. Leave last portion yellow. Spread each part into a separate prepared pan. Bake at 350° for 15 minutes or until edges are golden brown. Immediately remove cakes from pans using waxed paper overhangs.
Soak poppy seed in milk overnight. Cream butter, sugar and poppy seed mixture. Sift dry ingredients, then add to creamed mixture.
Begin with vanilla wafers and line bottom of dish. Alternate with bananas, Cool Whip, wafers, etc., until you have reached the top of dish. End with a layer of Cool Whip. Refrigerate for 8 to 10 hours or overnight. Ready to serve and eat.
Cook giblets in water until tender. When cool, chop them fine. Saute celery and onion in butter. Mix all ingredients and add enough giblet water to moisten thoroughly. This makes enough to stuff a 12 pound turkey or it may be cooked on top of the stove in a cast-iron skillet. Stir continuously (add water or chicken broth as needed). Dressing may get crispy on the bottom if you like.
Roll ribs in	flour, salt and pepper. Fry spareribs. Add ginger and garlic.	Add sauce; cook for 1 hour.
Beat sugar and shortening until smooth. Add eggs, one at a time. Sift flour, soda, salt and baking powder; add to mixture. Add vanilla and cinnamon; mix well. Fold in coconut (optional). Drop on cookie sheet. Bake at 350° for 10 to 12 minutes or until light brown. Makes about 75 cookies.
Mix first 6 ingredients and put in greased and floured pan. Bake at 350° for 35 minutes in a 9 x 13-inch pan.
Mix all ingredients. Do not roll too thin. Cut with donut cutter and fry in deep fat. Fry holes, too.
Drain the beans well. Mix all ingredients well. Put salad mixture in a low, flat dish.
Beat eggs slightly, add sugar and cream. Add rest of ingredients all at once and mix thoroughly. (Sometimes the pumpkin sticks to the beaters, scrape off and beat again.) Pour into 3 greased regular bread pans (will make 4 in smaller foil pans for gifts). Bake at 375° for 45 minutes to 1 hour, test with toothpick.
In a bowl, combine sugar and flour. In a separate bowl, mix cheese and pineapple (be sure to drain pineapple first). Mix both bowls together and pour into a 1 1/2-quart dish. Crush Ritz crackers on top of mixture. Melt the butter and drip on top of the crackers. Cover and place in fridge overnight.
Cook rice as directed on package and put in casserole dish. Combine broccoli, onions and celery and cook until tender. Drain and pour in with rice. Combine Cheez Whiz, margarine, soup and water. Cook until melted. Pour over rice mixture. Bake at 350° for 1/2 hour.
Grill the chicken breasts and shred or dice. Put the chicken and all the other ingredients into a large pot and cook for 1 to 2 hours.
Mix jello and hot water. Add everything but the sour cream. Chill half until real firm. Then spread sour cream. Add the rest of jello mixture and chill.
Combine sugar and water in saucepan, stir well. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside. Place margarine in a 13 x 9 x 2-inch dish and place in 350° oven until margarine melts. Set aside. Cut shortening into flour until mixture becomes coarse. Add milk, stirring until dry ingredients are moistened. Turn dough onto a lightly floured board. Roll dough into 12 x 9-inch rectangle. Spread berries over, sprinkle with cinnamon. Roll up, jelly roll fashion. Cut dough in 12 slices. Place in melted margarine. Pour sugar syrup over slices. Bake at 350° for 55 to 60 minutes, or until golden brown. Yields 12 servings.
Mix all ingredients together, saving clams until last. Chill. Sprinkle with paprika when ready to serve. Can be served with potato chips or crackers.
Brown first 3 ingredients lightly and remove. Stir-fry next 4 ingredients. Add beef mixture and next 3 ingredients; mix. At the end, add sliced green onion; remove from heat.
Melt margarine. Add sugar, beaten eggs, vanilla, salt and pecans. Place in unbaked pie shell and bake in 350° oven for 30 to 35 minutes.
Cut chicken into small pieces. Saute onions and celery in the margarine or butter. Add the soups, chilies and tomatoes. Simmer for 30 minutes. Add the chili powder, oregano and cumin. Simmer for 20 more minutes.
Cook carrots. Saute onion in butter. Stir in flour, salt, dry mustard and milk. Add pepper and celery salt. In 2-quart casserole, arrange layers of carrots and cheese, ending with carrots. Pour on sauce. Top with crumbs. Bake 20 minutes or until hot throughout.
Preheat the oven to 400 degrees. Grease an 11x7-inch baking pan. Separate biscuits and pat each one to a 3 1/2 inch oval shape. Place a strip of cheese on each. Wrap the dough around the cheese strip. Press all edges to seal. Place the rolls into prepared pan, making 2 rows. Combine the margarine and taco seasoning mix. Brush over top of rolls. Press the corn chips onto top of rolls. Bake for 18 to 22 minutes until golden brown. Serve warm. Inside these crunchy rolls is a surprise tunnel of melted cheese. These can be reheated by wrapping them in aluminum foil and placing them in a 400 degree oven for about 8 minutes. They can also be made ahead, covered and refrigerated for up to 2 hours before baking. Makes 20 rolls.
Wash potatoes and prick several times with a fork. Bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp. Melt butter in heavy saucepan over low heat. Add flour and stir until smooth. Cook 1 minute. Gradually add milk. Cook until mixture thickens. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Then stir in sour cream. Add extra milk if necessary. Serve with remaining onions, cheese and bacon. Yield: 10 cups.
Peel and slice potatoes into 1/4-inch slices. Melt 1/2 cup butter in skillet or cake pan. Coat potato slices with butter on both sides. Place directly on grill. Brown on one side. Turn and brown on other side. Serve hot and crisp directly from grill.
Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In a bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping; gently fold into gelatin mixture. Fold in peaches. Pour into an oiled 6-cup mold. Chill overnight. Unmold; garnish with additional peaches, if desired. Yield: 8 to 10 servings.
Combine all ingredients and fold in egg whites. Spread in crust. Bake at 350° for 45 minutes. Top with whip cream or ice cream if desired.
Preheat oven to 400°. Combine first 8 ingredients in a large roasting pan. Add olive oil and toss to coat well. Bake until vegetables are tender, stirring occasionally, about 45 minutes. Add broccoli. Bake until crisp and tender (about 10 minutes).
Just mix all together (with juice in cans). Heat thoroughly and serve with crackers or corn bread.
Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons of vanilla. Spoon batter into paper-lined miniature muffin pans, filling two-thirds full. Bake at 300° for 30 minutes.
Cream margarine and sugar. Add the beaten egg and molasses. Add the flour, baking soda and spices. Mix well. The dough will be a little sticky. Shape the dough into balls the size of a walnut. Roll the ball in granulated sugar and bake for 7 to 8 minutes (no longer) at 350°. Makes 5 dozen cookies.
Preheat oven to 375°. Spread crust with butter. Cook beef and onion until meat is browned. Spoon into pie crust. Whisk undiluted soup, eggs, milk, salt, pepper and thyme. Pour mixture into pie crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Combine cream cheese with marshmallow cream. Add vanilla or other flavoring. Add food coloring if desired. Serve with fresh whole strawberries.
Mix self-rising flour and plain flour together. Add shortening and hot water. Make a dough. Put in cookie sheet in oven for 30 to 40 minutes at 350°. Don't forget to grease cookie sheet a little so dough won't stick.
Mix all together and pour in the unbaked pie shells. Bake at 350° for 35 to 40 minutes or until brown and firm.
Beat eggs; add oil, sugar and vanilla. Beat until foamy. Stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Mix and add raisins and nuts. Bake at 350° for 1 hour in greased and floured bread pans.
Combine all ingredients in measuring cup or cruet. Chill. Use to marinate cooked vegetables or a mixed green salad.
Melt butter in a 13 x 9 x 2-inch pan. Add and pack the graham cracker crumbs. Then layer the coconut, chocolate chips, peanut butter chips, butterscotch chips and chopped walnuts. Pour condensed milk on top and bake in 350° oven 25 to 30 minutes until the top starts to brown. Cut while warm. Remove once cool.
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken and brown well on all sides. Remove to a 2-quart casserole dish as pieces brown.
Add all ingredients but flour, raisins and nuts. Mix really well. Now add flour, mix. Add raisins and nuts now. Pour into 2 bread pans; bake at 350° for 1 hour.
Heat 2 or 3 inches of shortening in deep frying pan. Combine flour, cheese, salt and garlic powder in medium bowl. Stir in water, 2 tablespoons melted shortening and egg. Beat until smooth. Dip mushrooms in batter, drain off excess. Fry in heated shortening, about 3 minutes or until golden brown. Turn as needed for even browning. Remove and drain on paper towels. Salt lightly. Serve immediately.
Mash berries. Mix with sugar and bring to boil over moderate heat. Boil 5 minutes. Stir occasionally to prevent sticking. Shut off heat and add Epsom salts. Remove from heat; stir about 3 minutes. Pour into sterilized jars and seal with melted wax.
Mix rice, beef, egg, onion, salt, pepper and 1/2 cup juice. Mix lightly. Shape into 18 meat balls. Place in skillet.
Cream potatoes as usual with milk, butter, salt and pepper. Add rest of ingredients. Put in a large casserole and bake at 350° for 20 to 25 minutes.
Cook sugar, milk, salt, chocolate and corn syrup over low heat; stir constantly until sugar dissolves. Cover saucepan 2 to 3 minutes to dissolve sugar crystals on sides of pan. Uncover and continue cooking to soft ball stage (236°). Remove from heat; add butter and cool to lukewarm. Add vanilla extract and beat until spreading consistency. If frosting becomes too stiff, add 2 or 3 drops of hot water.
Blend steak sauce and pineapple in blender until frothy. Pour over steaks and refrigerate for a minimum of 8 hours. Grill steaks on barbecue grill.
Boil water, sugar and cinnamon for 5 minutes. Cool syrup and cover. Cut up fruit with cooled syrup. Chill for several hours.
Cream sugar and butter. Add eggs, one at a time. Add flour and milk alternately. Mix all other ingredients. Bake at 350° for 10 to 12 minutes or until golden brown.
Mix all (or fold) together. Spread in a Pyrex dish. Cover and freeze. Will keep for several weeks if kept frozen.
Preheat oven to 350°. Drop by spoonful and space about 1 1/2-inches apart on cookie sheet. (Best results if using glass baking pan.) Bake for 8 to 12 minutes.
Use same size jars. Mix well in pan over low heat until mixed and pour into buttered pan (big one). Cool and cut into squares.
Combine all the ingredients, except frosting, and mix until blended. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 or 40 minutes. Frost with Chocolate Frosting when cake is cool.
Cream the shortening and sugar. Blend in molasses. Add eggs, one at a time, beating well after each addition. Combine flour, salt, baking powder, soda and spices. Add to creamed mixture alternately with hot water. Spoon batter into a greased 9 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes.
Cream butter and sugar until fluffy. Add beaten egg, cream and extract. Mix well. (I use hand electric mixer and whip the first five ingredients until like whipped butter.) Mix flour and baking powder together and add to the butter mixture. Add oatmeal and mix well. Let batter rest 30 minutes. Place by rounded teaspoonful on a greased baking sheet. Bake at 250° for about 20 minutes. Makes about 6 dozen cookies.
In 2-quart saucepan over medium heat, cook onion and garlic in hot margarine for 10 minutes, stirring often. Stir in soup, wine and caraway seed. Gradually add cheese, stirring until smooth after each addition. Pour cheese mixture into fondue pot. Serve with pumpernickel or French bread cubes for dipping. Makes 2 1/2 cups.
Heat oven to 350°. In saucepan, steam broccoli until bright green and tender; drain. Arrange 1/2 of broccoli in 2-quart casserole. Sprinkle with half of cheese and half of cracker crumbs. Repeat layers. Drizzle butter over top. Bake 30 minutes.
Pour water over oats. Cool. Cream shortening, sugars and eggs. To this add dry ingredients. Mix thoroughly with water/oats mixture. Bake in a 13 x 9 x 2-inch greased pan for 25 minutes in a 350° preheated oven.
Combine first 4 ingredients in small bowl, mixing well. Add to apples in large bowl, tossing lightly to combine. Turn in pastry lined pie plate; dot with butter. Bake 45 to 50 minutes at 425° or until apples are tender.