HumbleIntelligence/food-ner-1-Million huggingface dataset:
Before you start, sample the rum to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. Be sure the rum is of the highest quality; pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat... with an electric mixer, beat 1 cup batter in large fluffy bowl. Add 1 teaspoon thugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, just pry it loose with crewscriver. Sample rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter). Sample rum again. Sift 1/2 pint lemon joice. Fold in chopped butter and your strained nuts. Add 1 bablespoon of brown thugar or whatever color you find. Wix well. Grease over and turn cake pan to 350°. Now, pour the whole mess into the coven...and brake. Check the rum again and go to bed.
Melt oleo in 10 x 6-inch pan. Mix sugar, self-rising flour and milk. Pour mixture down center of pan. Add filling and bake at 350° for 30 minutes until brown and done.
Mix two ingredients together. Pour over 3 pounds of spareribs or meat balls. Cook in oven, covered, at 350° for 2 1/2 hours or crock-pot for 4 hours.
Mix together first 6 ingredients. Put in loaf pan sprayed with Pam. Bake at 350° for 40 minutes. Serves 4. One serving equals 1 egg, 1 bread and 1 fruit.
Bring the first 6 ingredients to a boil; set aside and let cool. Combine the remaining ingredients and pour mixture over. Let set in refrigerator overnight; drain. Ready to eat.
Preheat oven to 350°. Separate dough into 4 rectangles. Press perforations together to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 1/4 cup of Mozzarella cheese. Starting at the shortest side, tightly roll up each rectangle. Pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake 18 to 20 minutes or until golden brown.
Cook in 4-quart pan over medium heat until rice is absorbed in the liquid, approximate time 1 1/2 to 2 hours, stirring often. Beat together 1 cup milk and 1 large egg and add to rice mixture. Continue cooking over medium heat until it reaches a boiling point, but do not boil. Remove from heat. Add 1 teaspoon vanilla and sprinkle cinnamon over top.
Mix all ingredients except for Marshmallow Creme. Put batter in greased 9 x 13-inch pan. Bake at 350° for approximately 28 minutes. While hot, spread with Marshmallow Creme. Cool. Frost.
Knead 15 or 20 minutes. Put in greased bowl. Let rise 1 hour. Punch down and knead again another 5 or 10 minutes. Put back in greased bowl and let rise again for 30 minutes. Make rolls. Let rise in warm area out of draft for another 30 minutes. Heat oven to 350°. Put in oven for 15 minutes or until done. Brush with butter.
Melt paraffin wax and chocolate chips in a double boiler. Dip balls in chocolate mixture and put on wax paper to dry.
Mix all ingredients except confectioners sugar. Turn into lightly greased 9-inch square pan. Bake at 350° for 30 minutes. Cut into bars while warm. Sprinkle with confectioners sugar. Yields 40 bars.
Heat 1/2 the oil in wok. Scramble eggs. Remove from pan. Add rest of oil. Fry meat and scallions. After a few minutes, add rice and vegetables, stirring constantly. Pour in the rest of ingredients and add eggs. Heat and serve.
Put oleo and dried beef in pan. Cook a few minutes. Mix the flour with 1/2 cup of the milk. Pour 2 1/2 cups milk in the pan with the oleo and dried beef. Heat until boiling or hot. Add milk and flour. Stir until thick, turn down low and continue to cook until done.
Slice bananas into baked pie crust until bottom is covered. Mix cream cheese, Cool Whip and sugar until creamy. Pour mixture into crust. Top with blueberries. Chill. It's delicious!
Mix in crock-pot. Simmer for 6 hours. Before serving, replace orange with fresh slices.
Mix cream cheese with a little milk or mayonnaise to soften; put in serving dish. Top with onion, minced egg and caviar. Serve with crackers.
In large bowl, cream softened butter and sugar until fluffy. Beat in eggs, one at a time, until light and fluffy. Beat in applesauce. Stir together flour, baking powder and salt. Add to butter mixture. Stir just enough to moisten. Spoon into 36 greased mini-muffin cups. bake at 425° for 12 to 15 minutes or just until golden. While warm, dip tops or all sides into melted butter and then into cinnamon/sugar mixture. Very good served warm. Makes 36.
Boil dates, prunes, raisins and water. Simmer 1/2 hour. Add oleo. Mix flour, soda, salt and nuts. Add eggs and vanilla. Add fruit mixture. Pour into greased 8-inch square pan. Bake at 350° for 25 minutes. If you care for spice taste, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Cook lasagna noodles. Layer noodles, hamburger, cottage cheese, sauce and Mozzarella cheese. Repeat another layer same way. Put in long, big dish or pan. Bake at 400° for 1 hour.
In each quart jar, add all ingredients. Place lids on jars and put them in cold pack canner. After it starts to boil, cook for 4 hours.
Cook up all of the bacon and drain, reserve 1/8 cup the drippings in a large pan. Add to the drippings in the following order: Garlic powder and 1/3 of the green onions, saute for about 5 minutes. Add can of refried beans and picante sauce and stir until thoroughly mixed. Bring to a slow bubble and add a small handful of each kind of cheese and about 1/3 of the bacon (crumbled). Cook and stir until the cheese is melted. Once cheese has melted, transfer to an oven-safe casserole dish. Layer the top of the dip in the following order: 3/4 of remaining cheeses, green onions, bacon (crumbled) and remaining cheese. Bake at 350° until cheese melts and sides are bubbling. Serve with tortilla chips.
Peel and cut eggplant in cubes; boil in water until tender, about 10 to 15 minutes. Drain and mash. Combine eggplant, white sauce, cheese, onions, seasonings and beaten eggs. (A cup of rice can be used to make cornbread stick together. If using rice, use a little more liquid.) Bake at 300° to 325° for 1 hour or until onions are tender.
Mix eggs, milk and cinnamon-sugar. Saturate bread slices until mixture is absorbed. Coat bread in oatmeal. Pan fry in margarine. Top with lite syrup and banana slices or strawberries.
Place sliced apples in baking pan; mix flour, sugar, baking powder, salt and egg with fork and sprinkle over apples. Melt margarine and pour over topping; sprinkle with cinnamon. Bake 30 to 40 minutes at 350°.
Mix the ingredients thoroughly with a mixer for 10 minutes. When well mixed, place in greased pan (13 x 9-inch) for 30 to 35 minutes in a 350° oven. When done, remove cake from the oven and prick with large fork all over and all the way down through cake. Mix 1 cup powdered sugar with 1 cup of freshly squeezed lemons. Pour this mixture over the cake.
Bring all ingredients to a boil. Peel sweet potatoes; cut lengthwise. Put in pot and simmer until tender.
Mix cream cheese, sugar and milk until smooth. Beat in the peanut butter, then fold in Cool Whip. Pour into graham cracker crust and chill before serving.
Mix together crumbs, marshmallows, walnuts, cherries and milk. Put layer of coconut on bottom of pan. Add mixture. Cover with coconut; refrigerate.
Drain green beans and place in casserole. Mix mushroom soup with 1/2 can water. Stir until smooth, then pour over green beans. Sprinkle with onion rings and bake in 400° oven for 25 minutes or until bubbling. Cover casserole until ready to serve.
Beat eggs and add oil and cheese. Mix in clams (do not drain). Stir in bread crumbs until oatmeal mixture. Chill. Add extra spices if desired to taste (parsley, oregano, garlic, salt and pepper). Bake at 350° until heated through.
Mix together in order given. Place in a 2-quart oblong casserole, buttered. Bake 45 minutes at 350°. Serves 6 to 8.
Mix sugar, cornstarch, salt and water together and cook until clear. Add jello. Stir until dissolved. Cool. Pour over whole strawberries in graham cracker crust or baked pastry pie shell. Top with whipped topping or whipped cream. Garnish with strawberries. Chill.
Cook pasta al dente; rinse, drain and cool. Mix in salad dressing and olives. Chill overnight. Just before serving, crumble Feta cheese over top.
First Layer: Mix flour, chopped nuts and margarine; pat in a 13 x 9-inch pan. Bake at 350° for 25 minutes. Let cool.
Clean beans and cut into small pieces; place pan on stove. Heat pan; then place oil in it. Cut the garlic and onion, then place in pan. After onion and garlic get brown, add the green beans, salt and allspice into pan, then cover it. Peel the tomatoes, then cut into small pieces and add to the green beans. Stir and keep in stove 30 to 40 minutes.
Cook the beef, salt and pepper until done; drain, then add the Coke. Steam well. Brown onions on side. Serve on bun with catsup, mustard, pickle and fried onions.
Place cut up chicken on bottom of casserole dish or baking pan. Mix soup and broth in saucepan; heat and pour over chicken. Mix remaining ingredients together; pour over soup and broth mixture. Bake at 425° for 30 minutes, or until brown and bubbly.
Combine beef, egg, bread crumbs, 1/4 cup water, onion, salt and pepper. Shape into 1 1/2-inch balls. Set aside. In a large skillet, bring remaining water to a boil, add the bouillon cubes, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, about 20 minutes, until meat is no longer pink. Stir occasionally. Serve over noodles. Yields 4 servings.
Mix all ingredients together. Pour mixture into a casserole dish. Break up crackers and sprinkle on top. Bake at 350° for 45 minutes.
Combine corn syrup, sugar, butter and salt. Cook over medium heat until sugar dissolves. Then add raw peanuts. Stir constantly until peanuts turn light brown. Remove from heat and quickly stir in the soda and spread thinly on greased platter.
Boil the mixture for about 5 to 8 minutes. Serve hot in a pitcher, pouring over your favorite ice cream. Upon contact with ice cream it becomes hard and chewy.
Mix well in a large cooking pot. Stir continuously over medium heat until the mixture is doughlike and not too sticky to the touch. Let cool; enjoy!
Brown first 3 ingredients. Combine remaining ingredients. Mix well with browned meat and bake for 1 1/2 hours at 300°.
Mix apricot jello, sugar and boiling water together. Cream the cream cheese. Add pineapple, apricot baby food and chopped nuts. Mix with jello mixture. Fold in Cool Whip; mix well. Refrigerate until firm.
To make onion juice, grate medium onion on fine side of grater or chop in processor; strain over bowl and reserve juice.
Boil potatoes in salted water 20 minutes. Drain. Fry bacon. Set aside. Mix into the bacon drippings the flour, sugar, salt, celery seed and pepper. Cook until just beginning to bubble. Add water and vinegar. Heat to boiling (1 minute). Crumble in bacon and add potatoes. Stir and serve.
Cook chicken until well done. Take out of water and let cool. Make biscuit mix according to box. Roll out biscuits and cut into small portions. Drop into pot of hot broth. Take meat from bone and put into pot. Add salt and pepper. Cook until dumplings are well done. Serve.
Rinse chicken wings in cold water. Preheat oven to 350°. Fold chicken wings and place one layer thick in large Corning Ware. Cover with teriyaki sauce for "T" Wings. Add Amaretto to teriyaki sauce; mix and cover chicken with mixture for "T & A" Wings. Cover and cook for 90 minutes until done. Turn wings every 20 minutes. Drain, cool and serve.
Soak black-eyed peas overnight. (Instead you may bring to boil and let stand for 1 hour.) Combine peas, water, bouillon, onion, garlic, thyme, vegetable oil and salt in Dutch oven or large saucepan. Bring to a boil. Reduce heat, cover and simmer gently for 1 hour or until tender. Add additional water if peas become too thick.
Have broth from chicken boiling. Beat 1 egg. Add salt. Add water and stir to make a smooth paste. Add flour and mix. Take a real thin sliver off of spoon and drop into boiling broth. It will come to top. Cook just a little longer and serve. If I don't have enough mix and if there is a lot of broth, I mix up another batch.
Beat egg; add dry ingredients and mix well. Stir in vinegar, then milk. Cook over low heat and stir until slightly thickened; cool. Stir in sour cream. Mix with freshly grated cabbage when ready to serve.
Use large microwave container, one that pours is good. Combine sugar and syrup in bowl; cook on High 4 minutes. Add peanuts; stir. Cook on High 4 minutes. Add margarine, salt and vanilla; stir and cook on High 1 1/2 minutes. Remove from microwave; add baking soda. Fold into hot mixture (it will puff up). Pour onto greased cookie sheet; do not spread with spoon, it takes the air out of the candy.
Mix all ingredients and simmer over low heat until beans are soft and liquid is nearly gone for fresh beans and canned beans. Simmer until liquid reaches the consistency of thin gravy. Add seasonings to taste. Add butter, if desired.
Melt butter and cocoa, then add sugar, eggs, flour, vanilla and the chopped nuts. Pour into a 13 x 9-inch baking pan. Bake at 350° for 30 minutes.
Take chicken breasts, skin and get all fat off that you can. Place in bowl; pour buttermilk over. Place in refrigerator overnight. When ready to cook, take out of milk; salt and pepper to taste. Then crush cornflakes and batter. Place in an uncovered pan and bake for 50 minutes at 350°.
Grease 13 x 9 x 2-inch pan and layer the graham crackers on the bottom of the pan. (Keep the crackers whole). Mix together the pudding and milk and let set in the refrigerator for about 5 minutes. Mix the Cool Whip with the pudding and spread over the graham crackers. Layer another layer of graham crackers and another layer of pudding mixture. Put the last layer of graham crackers on the top of pudding mixture. Spread the icing over the graham crackers. Refrigerate. This is better made a day ahead of time.
Brown chicken lightly in butter; add celery, onion, salt, chicken broth and pepper. Cook, covered, about 15 minutes or until celery and onion are tender. Add Chinese vegetables and mushrooms. Heat to a boiling point and add cornstarch mixed with soy sauce. Simmer for 2 minutes. Serve with chop suey noodles.
Cook the broccoli and drain. Add all ingredients and place in a greased casserole dish. Bake 40 minutes at 325° or until golden brownish and bubbly. Makes 6 servings.
Drain pineapple well. Reserve 1/2 to 3/4 cup nuts. Combine all other ingredients. Refrigerate until firm. Shape into ball or log. Roll in remaining nuts. Refrigerate until serving time. Serve with crackers of your choice.
Soften the cream cheese to room temperature (45 seconds in the microwave and then stir until soft). Add the sour cream. In another bowl, combine the chili and salsa. Use a 2-quart or larger glass bowl and put a layer of half the white sauce, a layer of half the red sauce and 1 cup of grated cheese. Repeat the layers. Microwave 8 to 10 minutes until hot and bubbly. Serve with tortilla chips.
Combine lemonade, Cool Whip, condensed milk and food coloring. Pour into crusts. You may put some Cool Whip on top. Refrigerate at least 2 hours before serving.
Combine tomatoes, drained corn, green pepper, celery, onion, salt, pepper and rice. Mix well and pour into 1-quart casserole. Crush stuffing into coarse crumbs and mix with melted butter. Sprinkle over vegetables and rice mixture. Bake uncovered at 425° for 20 minutes. Serves 6.
Put the first four ingredients in a bowl and mix well with a fork (like free dough). Add flour to make a soft dough. Let rise for at least 1/2 hour. Work in with a small piece of dough at a time, roll out like a pencil. The thinner, the better (use about 5-inch each). Dip into granulated sugar. Form into heart shape on a lightly greased cookie sheet. Put sugar side up. Bake at 350° for 10 minutes. Put under broiler to glaze top.
Mix sugar and Jell-O; pour in water. Stir to dissolve. Add pineapple, cranberries, marshmallows and nuts. Pour in a dish; let sit in refrigerator until firm or overnight.
Mix all ingredients in a large bowl. Knead for 10 minutes until mixture is slightly pliable. Roll out 1/3 inch thick. Use any cookie cutters and bake 1 hour at 325°.
Moisten bread crumbs in milk. Combine with beef, salt and pepper. Roll into balls. Place in baking dish. Combine remaining ingredients; pour over balls. Bake uncovered at 375° for 45 minutes.
Combine soup and broth; mix well. Heat to boiling. Remove from heat, add chives, mushrooms and cheese; stir until cheese has melted. Spoon half the rice into a 3-quart buttered casserole, top with half the chicken and then half the sauce. Repeat with remaining rice, chicken and sauce. Sprinkle pimento over top. Bake at 350° for 30 minutes. Makes 8 servings.
Cook macaroni rings, drain and cool. Mix Mayo, sugar and vinegar. Mix with macaroni rings and vegetables.
Melt butter; add onion, pepper and pimentos. Saute until tender. Mix flour, salt and milk. Add the milk mixture, cheese and soup. Pour over diced potatoes. Place grated cheese on top. Bake at 325° for 30 minutes or more.
Combine beans and seasoning mix. Spread evenly in a 12 x 8 x 2-inch pan. Layer remaining ingredients in order listed. Chill before serving. Serve with chips.
Pat roast all over with black pepper and poppy seed. Mix all ingredients together. Pour over roast. Cover and marinate in refrigerator for 2 days. Cook (covered) for 3 to 4 hours at 300° or until done (with marinade). Use marinade for sauce when serving.
Cook and chop chicken. Layer in bottom of 9 x 13 inch pan. Mix milk and soup and pour over chicken. Put margarine, packet of seasoning mix from Stove Top Dressing and chicken broth in pan. Bring to a boil. Add stuffing crumbs, stir and pour over chicken. Bake at 350° for 25 minutes.
About 10 minutes before serving, slice banana. Drain mandarin oranges and pineapple chunks in medium bowl. Mix banana, oranges and pineapple with fruit cocktail with its juice. Spoon into serving dishes; sprinkle with coconut.
Mix all these ingredients in a boiler and cook for 10 or 15 minutes on low heat. Will make over a quart of barbecue sauce.
Combine creamer, sugars, flour, salt and spices in bowl. Mix well. Sprinkle 1/2 mixture over pastry. Cut butter into remaining mixture until crumbly. Set aside. Arrange apples in rings, overlapping. Sprinkle with lemon juice. Top with crumbly mixture. Bake at 450° for 30 minutes.
In a large saucepan, cover bottom of pan with olive oil. Saute onion, sweet basil and parsley, cooking at medium heat. Add the tomato puree and 1/2 can of water for each can. Stir often so sauce won't stick to bottom of pan. Cook 4 to 6 hours.
Rinse peas in hot water (or steam, if fresh); drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill.
Cream butter, sugar and egg yolk. Add flour and cinnamon. Pat flat on greased cookie sheet. Brush with egg white and sprinkle with nuts. Bake at 350° until brown (about 20 minutes). Cut while warm.
Combine beans and taco mix. Spread on plate. Smooth sour cream on top. Sprinkle remaining chopped ingredients over top. Refrigerate until served. Serve with taco chips.
Stir together peanuts, sugar, syrup and salt. Cook on High for 8 minutes. (Stir after 4 minutes.) Add butter and vanilla; stir and microwave 2 more minutes. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly buttered baking sheet; spread thin. Cool, then break into pieces.
Sift flour (optional), sugar and salt together in saucepan. Combine oleo, water and cocoa. Bring to a boil and pour over flour mix. In another bowl, mix eggs, soda, buttermilk and vanilla. Add flour mix and blend well. Pour into greased and floured 10 1/2 x 12 1/2-inch jelly roll pan or 9 x 13-inch or 11 x 7-inch or 17 1/2 x 11 1/4-inch. Bake at 350° for 20 to 30 minutes.
Mix bran, eggs and vegetable oil and let set for 5 minutes. Then add brown sugar, molasses, grated carrots and raisins. Sift together flour, baking soda, baking powder, salt and cinnamon. Grease muffin pans. Bake at 350° for 25 minutes. Makes 24 large muffins.
Drain fruit. Reserve 1 1/2 cups syrup. Put drained fruit in 2 1/2-quart casserole. Core and dice apples and mix with lemon juice and then toss with rest of fruit. Stir together syrup, brown sugar and spices and pour over fruit. Dot with butter. Cover and bake at 350° for 20 minutes. Add cut bananas and grapes. Bake 5 more minutes.
Brown meat and drain. Add onion and saute until onion is tender. In a large soup pot, add meat mixture and remaining ingredients. Cook until carrots and potatoes are tender. Serve with hot bread.
Mix all ingredients together and pour into uncooked pie shell. Bake at 350° for about 1 hour. (Tastes like pecan pie.)
Combine yeast, water and honey. Let stand 5 minutes. Mix and Gradually add dry ingredients and oil. Blend and turn out on floured board, adding additional flour as needed. Knead thoroughly until dough is smooth and elastic. Place in a well-oiled bowl. Let rise until doubled. Punch dough down; fold over the edges and turn dough upside down. Let it rise another 20 minutes. Turn out on board. Shape into 2 loaves. Place in oiled pan. Let rise until double. Bake at 325° for 40 to 45 minutes.
Combine the vegetables, soup, 1/2 the cheese, sour cream and 1/2 the onions. Pour into a casserole dish. Bake, covered, at 350° for 25 minutes. Top with remaining cheese and onions; bake, uncovered, another 5 minutes.
Brown chicken with garlic in butter. Add almonds and brown. Stir in soup and cream. Cover and cook over low heat for 45 minutes.
In double boiler, melt chocolate morsels, milk and butter. Remove from heat. Combine nuts and marshmallows with chocolate mixture and drop on waxed paper. Makes 40 pieces.
Mix all ingredients together, stirring occasionally. Bring to boil, stirring constantly (shouldn't boil over 5 minutes). Add pecans. Whip with spoon for 2 to 2 1/2 minutes. Drop on wax paper. Should start to harden within 5 to 7 minutes.
Place chocolate pieces in food processor and chop finely, turning machine on and off, scraping chocolate down from sides of the bowl. Add hot coffee and sugar and process until blended. Add egg yolks and rum gradually; continue processing until mixture is well blended. Pour mixture into a bowl and fold in egg whites. Chill thoroughly before serving. Serves 8.
Mix boiled beans (drained) in beer and let sit for 1 to 2 hours. Slice green pepper and bacon in short, fine slices. Add barbecue sauce to beans/beer and bring to a rapid boil over medium heat. Transfer to an ovenproof pan. Add remaining ingredients and bake at 325° for 1 hour. Serves 4 to 6.
Sift flour, then measure. Then sift 3 more times. Cream butter and sugar. Add flavors. Add 2 eggs and 1 cup flour at a time until all is mixed. Bake in tube pan at 325° for 1 hour and 10 minutes.
Place spices in 8 cups water. Bring to boil and simmer with tea bags for a few minutes (covered). Add sugar, lemon and apple juice. Remove tea bags, turn off heat and allow spices to steep for a few minutes. When ready to serve, strain tea to remove spices. Serve hot or iced. Can refrigerate for 2 or 3 days. Adjust spices to taste.
Combine and pour over beef mixture. Simmer 20 to 30 minutes. Serve over hamburger buns.
In medium bowl, beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake in 350° oven 55 minutes or until knife comes out clean. Cool completely before cutting.
Brown beef in fat, use heavy skillet. Add onion. Simmer until onion is barely tender. Add remaining ingredients. Mix well. Pour into 2-quart casserole, cover. Bake at 325° for 35 minutes. Makes 8 to 10 servings.
Brown ground beef; drain fat. Add onion and garlic. Drain tomatoes into 1-quart measure. Chop tomatoes and add to tomato liquid. Add enough water to make 2 1/4 cups liquid. Combine tomato mixture, rice, A.1. steak sauce, green pepper, salt and celery in skillet. Cover and simmer 20 to 25 minutes or until rice is tender.