HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix, 1 egg and margarine and pat into 9 x 13-inch ungreased pan. Cream together cream cheese, 2 eggs and confectioners sugar and pour on top of cake mixture. Bake at 350° for 30 to 40 minutes. Cool before cutting.
Cream shortening and sugar together. Add 1 egg and beat. Add flour, soda, salt, juice, rind and sour milk. Drop on cookie sheet and bake at 350° for 8 to 10 minutes. Lemon juice and rind can be substituted. Add juice and rind to frosting also.
In a large bowl toss together baking mix and cheese until well mixed. Add milk, stirring until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased baking sheet. Bake in preheated 450° oven 8 to 10 minutes. Melt butter and stir in garlic powder. Brush over warm biscuits before removing from baking sheet.
Mix sugar, oil and eggs well. Add zucchini to the mixture. Sift all dry ingredients together. Add dry ingredients, a small amount at a time, to zucchini mixture. Mix well. Stir in nuts and raisins by hand after all other ingredients are mixed together. Bake at 350° for 50 to 55 minutes.
Pull out stems of mushrooms after washing. Chop stems and mix with sausage; stuff into mushroom tops. Cook 20 minutes, or until brown in 350 degree oven. Mushrooms will turn dark during cooking.
Combine sugars, juice and soy sauce. Mix well. Using large bowl pour mixture over wingettes. Marinate 8 hours, overnight. Bake in shallow pan at 350° for 50 mon.
Dissolve yeast, sugar, milk and warm water. Add shortening, salt and flour. Let set 20 minutes. Flour board; work mixture until firm. Form into rolls or loaf. Let set 20 minutes, then put in oven and bake until done or brown on top.
Slice beef very thin in bite size strips. Add cooking oil to preheated hot wok (high heat). Stir-fry broccoli, carrots and onion in hot oil for 2 minutes or until crisp-tender. Remove from wok. Add more oil, if necessary, before stir-frying the beef strips (fry only 1/2 of the portion of beef strips at a time) in hot oil (high heat) for 2 to 3 minutes. Return all meat to wok. Add peas, water chestnuts and bamboo shoots.
Mix all above ingredients together. Place in baking dish and sprinkle with Parmesan cheese. Bake at 325° for about 40 minutes.
Brown the beef in a large frypan. Drain. Add onion and garlic and cook until tender. Stir in chili powder and seasonings. Add tomatoes with juice and tomato sauce. Simmer, uncovered, for 20 minutes. Rinse the beans and add to the chili. Cook 10 minutes more. Serves 4.
Mix sugar, flour and cocoa well. Add egg yolks and milk. Cook until thick, stirring frequently. Pour into cooked crusts. Top with meringue and brown.
Mix in blender and spoon onto a medium-hot frying pan (Teflon or other nonstick pan gives a beautiful even color). Cook until golden. Keep warm and serve with berries or fruit with cottage cheese or yogurt.
Mix peaches, flour and 1/3 cup sugar together real good. Put in small buttered baking dish. Remove crust from bread slices and cut in 3 strips. Place on top of peaches; press down and seal sides. Mix 1 cup sugar, egg and melted margarine; pour on top of bread. Bake at 350° until golden brown.
Put all ingredients into a bowl and mix well together. Cover and let stand for 1 hour before serving.
Mix sugar and cocoa in a saucepan. Add milk and butter. Bring to a boil and cook for 2 minutes and 30 seconds. Remove from heat and stir in the peanut butter and oatmeal. Drop by spoonfuls onto wax paper.
Heat the margarine in a saucepan and add the onion. Cook slowly until softened. Add flour and cook to a pale golden color. Stir in broth and bring to a boil. Cook until thickened, stirring constantly. Combine with chicken and vegetables. Add parsley and sage. Mix and spoon into a casserole dish.
Soften all the cheeses. Mix by hand. Add onions and Worcestershire sauce; then roll into the size you want. Roll them in chopped pecans. Another option is to place the cheese mixture into a bowl or cup for serving with. If the cheese is too hard to mix, then add a little bit of milk; that will soften it up some.
Grease a 9 x 13-inch pan. Layer kraut and noodles, then onion and corned beef. Mix soup, mayonnaise and mustard. Pour over meat. Sprinkle cheese over soup mixture, then cover with bread crumbs. Bake at 350° for 45 minutes.
Mix all ingredients. Pour into deep pan and bake at 350° for 45 minutes.
Grease a 9 x 13-inch pan. Put 1/2 cabbage in bottom of pan, then rice, hamburg, remaining cabbage and onion. Sprinkle with garlic salt. Pour spaghetti sauce over top. Cover tightly and bake for 1 1/2 hours or longer. Remove cover and sprinkle with Mozzarella cheese. Return to oven until cheese is melted at 350°.
Cook sugar and orange juice for about 3 minutes. Add orange rind and pecans and stir until pecans are well coated. Spread out on foil. Break apart when hardened.
Mix together in a saucepan. Cook over low heat for 1 to 2 minutes until gooey. Turn onto bread board and knead color in.
Cream the butter and brown sugar well. Blend in and mix thoroughly the corn syrup and vanilla. Add eggs and pecans. Pour into pie crust. Bake at 450° for 10 minutes, then at 350° for 25 minutes more.
Sift together flour, baking powder, granulated sugar, 2 tablespoons cocoa and salt. Add milk, vanilla and oil. Mix until smooth, pour into greased 8 x 8 1/2-inch pan. Mix brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over entire batter. Bake in 350° oven for 40 to 45 minutes.
Combine ingredients in medium bowl. Blend with mixer until smooth. Serve with fresh fruit as a dip; bananas, oranges, apples, pineapple, strawberries, kiwi fruit.
Mix together the sugar, oil, salt, vinegar, pepper and mustard; bring to a boil. Pour over carrot mixture and marinate.
Cream butter; gradually add sugar. Cream until light and fluffy. Add eggs one at a time and beat well after each addition. Add lemon juice; then mix in flour gradually and well. Pour into greased jellyroll pan. Mark batter into 24 squares and place some filling in each square. Bake at 350° for 20 minutes. Remove. When cool, sprinkle with powdered sugar after you've cut into 24 squares.
Cut skirt steak into bite-size strips. Put in roasting pan. Add enough water to fill 1/2 pan. Place in 400° oven until brown. Remove and drain off water. Set aside. Cut up peppers, onions and saute in frying pan (crisp not soft). In roasting pan, surround meat with cooked peppers and onions. Add soy sauce, cream sherry, garlic and onion powder and pepper to taste. Return to oven and cook at 400° until meat is cooked. Serve over rice 20 to 30 minutes.
Put boiling water in mixing bowl. Add golden raisins and cooking oil. Let this cool. Add egg, sugar, flour, baking soda, salt, cinnamon, nutmeg and chopped nuts. Bake in buttered and floured 9 x 13-inch pan at 375° for 20 minutes.
Mix all ingredients. Shape into balls; roll in sugar. Place 2-inches apart. Bake 12 to 15 minutes at 350°.
Preheat oven to 375°. Arrange carrots in ungreased 7 x 11 x 2-inch baking dish. Layer cauliflowerets over carrots. Pat with butter and sprinkle with salt and nutmeg. Cover and bake until vegetables are tender, about 50 to 55 minutes. Sprinkle with cheese and garnish with parsley. Yields 6 servings.
Cook ground beef until brown. Melt Velveeta in crock-pot. Add all other ingredients and stir until heated through. Serve over tortilla chips.
Fry sausage first in a pan with oil, then add the peppers and mix altogether with the tomato sauce, salt and pepper. Put all ingredients in a Pyrex and add the cheese. Bake at 300° for 40 to 45 minutes.
Whisk together the mustard and oil in a small bowl. Slowly whisk in the vinegar and soy sauce, then the ginger and pepper. Store, covered, in refrigerator.
Melt butter in 15 x 10-inch jelly roll pan in hot oven at 425°. Sprinkle with mixture of sugar and cinnamon. Mix eggs and orange juice; dip bread slices in the mixture until bread is well soaked. Arrange close together in pan. Bake 20 minutes or until set. Invert on serving plates and serve with hot maple syrup and sifted powdered sugar.
Cook macaroni according to package directions. Drain, rinse and drain again. Cool. Place lettuce in bottom of a 2-quart casserole. Sprinkle with salt and pepper. Top with macaroni and egg slices. Sprinkle with salt. Layer ham strips, thawed peas, shredded cheese in order on top of eggs.
Mix all ingredients together and put in a baked pie shell. Chill about 2 hours before serving.
Mix vinegar, water and salt and boil 3 or 4 minutes. Put pepper in clean jars with 1 clove garlic and 1 hot pepper, if you like it hot. Pour hot mixture over pepper and seal. Turn jars upside-down for a good seal.
Mix together sugar, flour, salt and baking soda and set aside. In a separate saucepan mix together water, Crisco, butter and cocoa. Bring to a boil and pour over flour mixture and beat well. Add vanilla, eggs, and buttermilk. Beat again and pour into well greased pan, 15 x 10 x 1. Bake for 20-25 minutes at 350°. Ice.
Cook macaroni; drain. In the same pan, add the cheese, milk, onion and celery soup. When melted, add Spam. Pour into buttered casserole dish. Sprinkle with cornflake crumbs and bake in preheated 350° oven for 30 minutes.
Grate peel; measure juice and buttermilk. Add egg and beat smooth. Mix flour and dry ingredients together. Add butter; cut in fine granules. Add sugar, almond and orange peel. Add egg mix. Mix to soft dough; knead dough 5 to 6 times until well mixed. Form dough and cut into smaller circles or shapes. Put on ungreased cookie sheet. Bake at 375° for 25 minutes or until medium brown or golden.
Boil macaroni until tender. Drain thoroughly. Stir in butter and egg. Mix mustard with salt and 1 tablespoon hot water and add to milk. Add cheese to macaroni, leaving enough to sprinkle on top. Pour macaroni into buttered casserole. Add milk. Sprinkle with cheese. Bake at 350° for 45 minutes or until top is crispy.
Soak raisins in water long enough to plump them. Drain. Mix bread, raisins and sugar. Add melted butter and mix. Combine slightly beaten egg and cream. Add to bread mixture. Bake in 1-quart casserole at 350° for 45 minutes.
Cook the giblets, heart and neck in approximately 2 quarts water with salt, pepper and poultry seasoning to taste. Cool and chop. Save liquid. Mix the onions and green pepper together with corn bread and dried bread. Mix thoroughly. Add giblets and mix together. Pour melted oleo over mixture and gradually add liquid from giblet water to make mixture very moist but not mushy or runny. Season with poultry seasoning, pepper and small amount of salt to taste as liquid has salt in it.
Mix the egg yolks, sugar, flour and milk. Boil on low to medium heat, stirring constantly until thick. In baking dish, put a layer of graham crackers and a layer of bananas. Pour half the filling over this. Put another layer of each. Top with meringue.
Mix all together, except kisses, until blended. With floured hands, roll into 1 1/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 14 minutes, until cookies look dry with tops cracked. Remove and press a chocolate kiss in center of each.
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon mixture into graham cracker ready to use (9-inch) pie crust. Refrigerate for 3 hours or overnight. Top with fresh fruit or cherry pie filling or fresh strawberries, etc.
Mix together and form into fingers. Bake on ungreased cookie sheet at 275° for 40 minutes. Roll in powdered sugar while warm.
Combine pineapple and sugar and heat until dissolved. Dissolve gelatin in 1/4 cup cold water. Add to pineapple. Add cherry and lemon juice. Cream the cream cheese until soft. Put cut up cherries into it. Add to pineapple mixture. Let chill until slightly firm. Whip the cream and fold into the pineapple mixture. Mold and chill.
Fry meat; drain. Add chili con carne; heat thoroughly. Warm tortillas as directed on package. Onto each tortilla place 1 1/2 tablespoons meat mixture; sprinkle chopped onion and cheese. Roll; place upside down in baking dish, 9 x 13-inch, greased. Repeat until dish is filled. Cover with meat mixture. Sprinkle with more onions and cheese. Bake at 350° for 45 minutes.
Place potato wedges, cut side down, on rack in broiler pan. Brush with oil; sprinkle with seasoned salt. Set oven control to broil or 550°. Broil with tops about 3 inches from heat until brown, about 5 minutes. Turn; brush with oil. Sprinkle with seasoned salt. Broil until tender, about 5 minutes.
Preheat oven to 350°. Soak dried mushrooms in hot water. Heat butter in large skillet. Saute onion and celery until soft. Push sauteed onion and celery aside and add cleaned and sliced fresh mushrooms. Cook for 4 to 5 minutes. Squeeze liquid from dried mushrooms and reserve liquid. Stir bulgur into the pan and cook over medium heat until bulgur begins to color. Stir in beef stock and 1/4 cup mushroom liquid. Bring to boil. Reduce heat, cover and cook for 10 minutes or until bulgur softens. Add additional mushroom liquid as needed. Cover. Put in heated oven for 20 minutes or until steaming. Stir in toasted nuts and sprinkle with parsley.
Saute onion in butter. Blend in flour and salt to the butter and onions. Gradually add sour cream to the mixture. Stir until smooth and bubbly. Add corn and heat thoroughly. Fold in 1/2 of bacon crumbles. Put corn mixture into a 2-quart greased casserole dish. Top with remaining bacon. Bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Preheat oven to 350°. In a large bowl, combine sugar, cornstarch, cinnamon and lemon juice; mix well. Add apples and raisins; turn into 8-inch square baking dish. In small bowl, combine remaining ingredients; sprinkle evenly over apples. Bake 30 to 40 minutes or until apples are tender. Serve warm.
Brown the hamburger in skillet or microwave. Remove excess grease. Add mushrooms, onion, garlic and butter and cook until onion is tender. Combine in a separate bowl the soup, flour, catsup, salt and pepper. Stir soup mixture into ground beef. Heat to boiling and simmer 15 minutes. Stir sour cream and heat through. Serve over hot, cooked noodles or rice. Makes 4 servings.
Dust chicken with flour. Heat oil in a wide frying pan over medium-high heat. Add chicken and cook until golden brown (about 3 to 4 minutes total). Add salt and pepper to taste. Drain excess pan drippings. Add onion and mushrooms and cook until onion is soft, about 4 minutes. Add garlic and shallot and cook 1 minute. Add wine, beef broth, tomato and green onions. Heat through and let sauce thicken.
Cook broccoli according to directions (no salt). Drain. Blend in soup, cheese and egg. Add mayonnaise and milk. Stir in broccoli. Put cracker crumbs on top. Bake at 350° for 30 to 35 minutes.
Cream together the shortening and sugar. Blend in molasses and eggs. Stir soda into water. Sift together the flour, cinnamon, cloves, ginger and salt. Add alternately with water-soda mixture. Pour into greased 9 x 13-inch pan. Bake at 275° for 20 minutes, or until center springs back to touch.
Beat sugar into eggs. Put the margarine in skillet and add eggs and sugar, cook until thickened. Take off heat, add the chopped dates. Let cool and add the pecans and Rice Krispies. Add vanilla. Stir, cool until lukewarm. Roll into balls. Roll in coconut. Ready to serve.
Put eggs, oleo, bananas and sugar in blender. Blend until smooth, about 30 seconds. Pour blended mixture over sifted dry ingredients. Mix gently until barely combined. Add 1/2 cup chopped nuts, if desired. Pour into 8 x 4-inch greased loaf pan. Bake at 350° about 45 minutes.
Flatten breasts; set aside. In three shallow bowls, put flour and nutmeg in one, eggs in one and bread crumbs and Parmesan in one. Dip breasts in flour mixture first, then into the eggs, then into the bread crumb mixture. Fry in oil, butter or margarine, very slowly, until brown on both sides. Place in baking pan. Add water. Cover with foil. Bake at 350° for 45 minutes.
Mix hamburger with crushed rackers. Mix 1/2 cup of the milk with hamburger mix. Press in pan or long baking dish. Mix other 1/2 cup milk with cream of mushroom soup in bowl by itself. Pour over top of hamburger mixture. Bake at 350° for 30 to 45 minutes, or until hamburger is done. Cut into squares and serve.
Cream shortening and sugar. Stir in egg and molasses. Mix soda and spices with sifted flour and add to the creamed shortening mixture. With hands, roll into 1-inch balls and then in granulated sugar. Place on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 4 dozen.
Cook mixture. When thickens, pour over bananas and vanilla wafers, which have been layered in Pyrex dish. Beat whites for icing and put over mixture. Brown in 350° oven.
Layer ingredients as listed in a 4-quart salad bowl. Seal with 1 cup mayonnaise. Cover and refrigerate for several hours. Toss just before serving.
Heat first two ingredients on low heat. Remove from heat and add other ingredients in order given. Put in greased and floured sheet cake pan. Bake at 300° for approximately 40 minutes. Cut and roll cake in powdered sugar while hot.
Combine first 3 ingredients and press into an ungreased 13 x 9-inch pan. Bake at 350° for 12 to 15 minutes. Take out of oven and sprinkle with marshmallows. Return to oven for 1 minute. Heat next 4 ingredients until peanut butter chips are melted. Remove from heat and add peanuts and Rice Krispies. Spoon over marshmallows and chill. Cut into bars.
In a Dutch oven, prepare rice according to directions (except omit oil or butter). Over medium heat in non-stick pan, dry saute mushrooms. Mix together beef bouillons and 1 c. of water. If mushrooms begin to stick, add broth 1 tablespoon at a time. When brown and earthy smelling, add prepared rice. Then add mushroom soup and water and remainder of bouillon. Simmer over medium heat until mixture is thoroughly mixed and bubbly. If thicker soup is desired, add the Instant Roux Mix, 1 tablespoon at a time. Makes about 8 cups.
Sift together flour, soda and salt; set aside. Blend together shortening and sugar. Add eggs and beat. Stir in water and vanilla. Add flour mixture and mix well. Stir in nut meats or raisins, chocolate bits and oatmeal. Bake at 375° for 15 to 20 minutes.
Mix all ingredients and half of butter together. Put half of butter on bottom of baking dish. Pour mixture on top. Bake at 350° for 45 minutes. Croutons optional.
Saute sausage until brown. Add oil, garlic and peppers. Cook until tender. Add parsley, seasonings, water and rice. Stir well. Add shrimp and bring to a boil. Reduce heat and cover. Cook on low heat 25 to 30 minutes or until shrimp are pink.
Mix Eagle Brand milk and lemon juice. Blend in rest of ingredients. Pour into pie crust. Put pie in freezer. When ready to serve, remove and defrost before serving.
Add sugar and cocoa; stir and add milk. Bring to boil; add butter. Form soft ball; add vanilla, peanut butter and oats. Spoon out onto waxed paper.
Heat oven to 350°. Mix bread crumbs, cheese, salt and parsley. Melt butter. Add garlic, mustard and Worcestershire sauce. Dip chicken into butter mixture; then coat well with bread crumbs. Place in a shallow baking dish. Drizzle with remaining butter. Bake 30 minutes, until golden brown.
Cream butter and sugar together. Add egg yolks and flour. Add 1 cup chopped nuts. Divide into 2 balls (add flour if sticky). Press one ball into 8 x 8-inch greased pan.
Combine flour and baking soda. Set aside. Combine butter, sugars, vanilla and pudding. Mix in large mixing bowl and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips.
Cut peach into small pieces. Put all ingredients into blender. Mix at high speed until smooth. Serve in tall glass over ice.
Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettucini until almost done (about 8 minutes). Add the asparagus. Cook until just done, about 4 more minutes. Drain the pasta and asparagus and toss with sauce prepared as follows:
Bake cake according to directions in a greased and floured 9 x 13-inch pan. Punch holes in top with a fork while warm. Mix milk and cream of coconut and pour over cake. Pour can of pineapple over the coconut milk mixture. Spread Cool Whip over top of cake. Sprinkle can of coconut over top of Cool Whip.
Mix flour, sugar, soda, salt, egg, cherry pie filling and vanilla together. Pour in 8-inch square greased pan. Mix nuts and brown sugar, sprinkle on top of batter. Bake in 350° oven for 45 minutes or until cake tests done. Serve with ice cream.
Beat eggs; add syrup. Stir in soda. Place baking powder and nutmeg in butter and add egg mixture. Add enough flour to make dough stiff enough to handle. Roll out dough to a thickness of 1-inch; cut into circles. Bake at 400° for 20 to 25 minutes.
Heat butter in a skillet. Place 1 tortilla in the skillet. Sprinkle with half the cheese, half the diced onion, picante sauce and seasonings to taste. When the cheese has melted and the tortilla is lightly browned, cover with another tortilla. Flip to brown the second side. Remove from heat; cut the sandwich into quarters. Keep warm in a low oven. Arrange on a plate with refried beans on the side, shredded lettuce and diced tomatoes. Serve with guacamole and/or sour cream for dipping.
Cook sugar, water and corn syrup until it spins a thread. Beat egg whites. Add syrup slowly and beat until it begins to set. Add nuts and vanilla. Drop on waxed paper.
Beat eggs; add milk and corn. In small dish, put cornstarch; add a little water. Stir until dissolved. Add cornstarch to eggs, milk and corn. Add salt and sugar; mix well. Dot with butter. Bake in dish at 350° for 30 minutes until set.
Put all ingredients, except evaporated milk, in crock-pot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in milk during last hour. If desired, mash potatoes with masher before serving.
Slice cucumbers, onions and garlic. Add salt and cover with 2 or 3 trays of ice. Let stand 3 hours. Drain well, remove garlic. Add remaining ingredients. Bring to a boil. Put in jars and cook in a canner for 5 minutes.
Cream sugar with oil. Add eggs; beat. Sift in dry ingredients. Beat. Add fruit and nuts; beat. Pour into greased and floured tube pan. Bake about 65 minutes at 350°. Cool 1 hour. Remove from pan.
Layer lettuce, cauliflower, bacon and onion in large bowl. Mix together Spin Blend, sugar and cheese to make dressing. Pour over top of layers, but do not mix. Cover and let stand overnight in refrigerator. Toss just before serving.
Mix together flour, sugar, salt and baking powder. With hands, work in shortening until mixture resembles cornmeal. Add eggs and orange juice. Mix to form dough. Shape into ball. Cover with brandy and let stand 30 minutes. Roll out onto floured board to thickness of pie crust. Cut into 2-inch squares. Cut slit in center and pull one end of dough through slit. Deep fry until golden brown, about 30 seconds. Drain on paper. Cool and sprinkle with 10x sugar.
Blend dry pudding mix and sugar in medium pan. Stir in evaporated milk and butter. Cook and stir over medium heat until mixture comes to a full boil. Lower heat and boil gently for 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Beat immediately while pudding is very hot until it becomes somewhat dull. Pour into greased loaf pan (9 x 5 x 3-inch) or drop by tablespoon on waxed paper. Cool until set.
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 20 minutes. Meanwhile, prepare filling.
Mix all ingredients together, except pecans and heat until smooth. Then mix pecans and mix well. Pour into a 13 x 9 x 2-inch baking dish. Bake at 350° for 30 minutes.
Grease cookie sheet. In saucepan, combine sugar, syrup and water. Cook until sugar is dissolved and without stirring to 260°. Add nuts and salt cooking until 290°, stirring to prevent scorching. Remove from heat and add butter, vanilla and soda. Pour onto cookie sheet. Let stand until just cool enough to handle and stretch brittle slightly with greased fingers. Cool and break into pieces.