HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar, baking powder, salt and baking soda in large bowl; add spices. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing well until smooth. Stir in nuts. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 40 to 45 minutes. Cool completely. Frost with Cream Cheese Icing (see index).
Mix first 5 ingredients together; put 2/3 in bowl and let set until cold. Mix sour cream, Equal and vanilla. Put on top of jello; let set. Pour rest of jello on top.
Place pepperoni and green onions in food processor or blender. Process until finely chopped. Remove and set aside. Place cheeses, margarine and seasonings in food processor or blender. Process until well combined. Mix in pepperoni mixture. Fill peppers; wrap individually in plastic wrap. Refrigerate several hours or overnight. Slice horizontally and serve. Makes 3 filled peppers. Cheese Filled Peppers will keep three days in refrigerator.
Boil potatoes in jackets until done but still firm. Remove skins and cut into cubes. Put into a buttered 2-quart casserole.
Rinse muscadines. Remove skins from pulp and set aside. Do not throw away skins. Place pulp in heavy saucepan and bring to a boil. Reduce heat and simmer uncovered 5 minutes. Press pulp through sieve to remove seeds. Combine pulp and juice with skins and sugar. Add remaining ingredients and stir well. Pour in 9-inch unbaked pastry shell. Sprinkle crumb mixture on top. Bake at 400° approximately 40 minutes. Top with Cool Whip to serve.
Beat baking mix, cinnamon, eggs and milk with beater until smooth. Fold in apple. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear. Turn and bake other side until golden brown. Serve with warm Cider Sauce.
Layer ingredients in large baking dish, beginning with stewed tomatoes. Top with remaining Doritos and cheese. Bake at 350° for 40 minutes.
In a casserole dish, add butter and rice. Blend together. Add soup and water. Cover and bake at 350° for 1 hour. Serves 4.
Beat egg yolks and add dry ingredients. Add milk and cook in double boiler until thick. Add butter and vanilla. Pour into baked crust. Beat egg whites and add sugar to make meringue.
Wash cucumbers and cut into chunks, enough to fill 4 quarts. To each jar add 3 or 4 slices of onion, 2 pieces of celery and 2 heads of dill. Dissolve sugar and salt in vinegar and water; bring to a boil. Place cucumbers in jars, then cover with hot sugar, salt, vinegar and water. Seal at once. For best results, do not use for 30 days. Makes 4 quarts.
Mix sugar and coconut. Stir in melted margarine and milk. Spread over cake pan (13 1/2 x 9 3/4-inch). When chilled, cut into bars. Put 1 almond on each.
Sprinkle yeast over warm water. Add 1 teaspoon sugar. Let stand 10 minutes or until yeast is raised. Sift flour and salt. Cut in butter until mixture resembles coarse meal. Blend in egg yolks and yeast. Mix until a smooth ball is formed. Beat egg whites until stiff, but not dry. Gradually beat in the 1/2 cup sugar until stiff and vanilla. Divide dough in half. Roll out each half on a lightly floured board. Spread with egg white mixture and sprinkle with nuts. Roll up like a jelly roll. Place on a greased cookie sheet. Make 1/2 inch cut down middle. bake immediately at 375° for 22 minutes. When warm, sprinkle with powdered sugar and cut.
Grease pan with butter. Break eggs (leave whole); place in pan (use small casserole). Put grated cheese over eggs. Mix whipping cream or half and half and seasoning together and pour over cheese. Bake at 425° for approximately 35 minutes. Bake, uncovered.
Put egg yolks, salt, mustard, lemon juice and Tabasco sauce into blender bowl; cover and process at mix. Remove feeder cap and pour melted butter in a steady stream until mixture is completely emulsified. This may be kept warm by setting mixture in very warm (not hot) water in a separate bowl.
Combine ingredients in small jar. Pour over beef, pork or poultry. Let stand 6 hours or overnight.
Cook cauliflower until tender in water. Put cauliflower, celery, onion, lemon juice, margarine, flour, water, bouillon, salt, pepper and nutmeg in blender and blend well. Cook mixture with 2 cups water. Heat to just boiling. Stir in cream last. Heat again but not boiling. Serve with grated cheese.
Prepare cake according to directions on box; cool. Mix pudding with only 3 cups milk; let sit. Mix cherry pie filling, pineapple and nuts. Crumble 1/2 of cake in bowl; add 1/2 of cherry mix, 1/2 of pudding and 1/2 of Cool Whip. Repeat.
Preheat oven to 350°. Cook green beans with sliced onion for 20 minutes. Place beans into casserole, interspersed with cheese. Cook undiluted soup separately and pour over beans. Top with canned onion rings. Cover dish with lid or foil and place in preheated oven. Bake for 20 minutes. Serve hot.
Dissolve gelatin in 1 cup boiling water. Set aside until partially congealed. Mix together cottage cheese, onion, cucumber and mayonnaise. Fold mixture into gelatin. Refrigerate until firm.
Saute pepper, onions and celery in butter and oil in a large pot uncovered until tender. Stir in chicken broth and tomato puree. Bring to boiling, lower heat and simmer 15 minutes.
Wash grapes, remove stems and dry on a towel. In one bowl mix 1 package cream cheese and 1/2 cup sugar. In another bowl mix 1 package cream cheese, sour cream, and vanilla extract. Mix the two bowls together and add grapes. Spoon mixture into 3 1/2 quart dish. Sprinkle brown sugar over grapes. Sprinkle pecans over brown sugar. Refrigerate. Yield 12-15 servings.
Soften 3 tablespoons margarine and melt. Beat 2 eggs. Add milk to pancake mix to thicken. Mix with eggs. Add cinnamon and cream of tartar to taste. Add melted margarine; don't overmix. Small lumps make a lighter pancake.
Drain juice from beets; measure 1 cup juice in pan and heat. (Add water if juice does not measure 1 cup.) Dissolve gelatin in hot beet juice and add remaining ingredients, except celery and beets. Stir in celery and beets when mixture is slightly thickened. Chill until firm and unmold. If made in square pan, cut into squares.
In large bowl, combine sugar, brown sugar, margarine, eggs, water and vanilla; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, soda and salt; mix well. Chill dough at least 2 hours. Heat oven to 375°. Enclose each wafer completely in about 1 tablespoon of dough. Place inches apart on ungreased cookie sheets. Top each with nut half. Bake at 375° for 7 to 9 minutes until light golden brown. Yields 5 dozen cookies.
Arrange cooked noodles in greased 2-quart casserole dish. Cook meat, onions, celery and green pepper in oil until onions are golden. Season; add soy sauce and tomato soup. Heat to boiling; pour over noodles. Bake in moderate oven at 350° for 30 minutes.
Cream butter and margarine. Add sugar and eggs; beat. Add flour and vanilla, mixing well. Stir in nuts and cherries. Spoon into greased tube pan and bake in preheated 350° oven for 1 hour and 15 minutes or until done.
Mix flour and sugar together. Stir into beaten eggs and milk. Add corn and butter. Pour into greased casserole and bake 30 minutes in a 350° oven.
Grease Bundt pan with 1 tablespoon butter. Sprinkle pecans or walnuts in bottom of pan with desired amount of raisins and sliced cherries. Place Rich's frozen rolls in pan on top of nuts and fruits. Sprinkle butterscotch pudding on top. Melt butter, add brown sugar and cinnamon and stir. Pour over rolls. Let rise uncovered overnight. Next morning, bake at 350° for 30 minutes. Turn out of pan immediately and just pull apart.
Preheat oven to 400°. Mash the bananas with a fork in a medium size bowl. Add poppy seed and milk.
Preheat oven to 375°. Spray an 8-inch baking dish with nonstick spray. Arrange sliced fruit in dish. Mix marmalade and pineapple juice; drizzle over fruit. Cove tightly with foil. Bake 20 minutes. Serve garnished with spoonful of yogurt, if desired.
Mix thoroughly. Slowly start adding 5 1/2 cups of plain flour. I usually have to add at least 1 more cup of flour, or until you can shape (roll) into balls. Then roll in cinnamon sugar.
Combine margarine, cocoa, 2 cups sugar, water and 1/8 teaspoon salt in a 2-quart saucepan and boil gently on low heat 20 minutes. Make a cake batter of shortening, 1/3 cup sugar, vanilla, egg, flour, 1/4 teaspoon salt, baking powder and milk. Beat well. Spoon batter gently into boiling syrup. Cover and cook over very low heat for 30 minutes. Serve hot.
Mix flour, oats, baking powder, salt and cinnamon. Set aside. Stir together eggs, milk, butter and sugar. Add to flour mix and stir until blended. Pour batter onto preheated, lightly greased waffle iron.
Mix carrots with sugar and salt and let stand 1 hour. Place in large strainer. Add celery and raisins; let stand 30 minutes. Stir in mayonnaise. Let stand in strainer 20 minutes more so mayonnaise can drain. Serve in scoops on lettuce. Serves 6.
Melt margarine in covered glass baking dish in microwave oven. Combine all ingredients except margarine and peaches. Pour batter into baking dish with melted margarine. Heat 1 1/2 pints sliced peaches (drained). Pour over batter and bake for 1 hour at 350°.
Blend dates, eggs and juice. Add flour, cinnamon and salt; mix well. Add oil, carrots and nuts. Blend well. Spread in greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Serve with non-dairy whipped topping.
Grind tomatoes after removing the stem and score. In a 4-quart pan, combine sugar and tomatoes until it boils at high heat. Continue to boil over medium heat at slow boil 15 minutes. Add gelatin and stir until dissolved. Ladle in jars and cover. Store in refrigerator or freeze. Makes 8 (8 ounce) jars.
Preheat oven to 375°. Saute onion and garlic in butter until limp. Add beef; cook, breaking up the meat with fork, until brown. Stir in carrots, tomato paste and all the herbs. Add wine or beef broth; season with salt and pepper. Simmer gently for about 30 minutes. Spoon mixture into well-buttered deep baking dish. Spread mashed potatoes on top. Mix cheeses and sprinkle on top of potatoes. Bake for 8 to 10 minutes or until the cheese is melted and golden. If you like, you can slip it under the broiler briefly to brown it nicely. A favorite of my family.
Heat butter in pan until melted. Add sugar. Stir; do not boil. Cool slightly. Beat eggs in bowl until frothy. Add vinegar, vanilla and butter/sugar mixture. Mix well. Pour into shell. Bake at 375° for 45 minutes. Cool before cutting.
Combine brown sugar, eggs and cream in Crisco until smooth, then add vanilla, flour, baking powder and salt. Stir in chocolate chips as desired. Spread on greased cookie sheet and bake at 350° for 25 to 30 minutes.
Combine pumpkin, salt and spices. Add remaining ingredients. Pour into nine 5-ounce custard cups; set in a shallow pan. Fill pan to 1 inch with hot water. Bake in moderate oven at 350° for about 40 minutes, or until mixture doesn't adhere to a knife. Serve warm or cold. Top with whipped dry milk, sweetened with non-calorie sweetener, if desired. Makes 9 servings, 60 calories each.
Mix cornmeal, flour and sugar. Add onion, then milk and egg. Drop by spoonfuls into deep fryer (375°). When done they'll float. Drain on paper towels.
Fry 8 to 10 slices of bacon. (Let drain and cool, then break into small pieces.) Using part of the bacon drippings, saut the diced onion until tender. Drain string beans. In a good size pan, pour in string beans (drained) and diced tomatoes, then add bacon drippings and onions. Cover and simmer. When ready to serve, use a draining spoon and dip out beans and tomatoes. Place in a long casserole dish. Sprinkle with bacon pieces.
Brown ground beef with onion. Add taco seasoning mix and water; simmer 25 minutes.
Cook tomatoes, water, onion, potatoes, macaroni and meat for 15 minutes. Add Veg-All and salt. Cover and cook 15 minutes. You may add more water if thinner soup is desired. Serve with hot cornbread.
Cook and drain noodles; return to pan. Add pizza sauce, sliced pepperoni, 1/2 of cheese, tomato, green pepper and onion. Place in 7 x 10-inch pan. Add remaining cheese. Bake in 350° oven for 15 minutes.
Mix all ingredients well and bake in a 325° oven until slightly brown (approximately 30 minutes).
Note: Calves hearts can be purchased from most butcher shops but will probably have to be ordered in advance.
Cook tortellini according to package directions; drain and place in a medium bowl. Cook garlic in hot oil in a small saucepan over medium-high heat, stirring constantly, 30 seconds; stir in vinegar. Add garlic mixture, bacon, and next 4 ingredients to tortellini; toss gently to combine. Garnish, if desired. Serve immediately.
Melt butter in boiling water in small bowl. Add 1/2 cup orange juice and 3 teaspoons of the orange rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients, alternating with orange liquid; beat until smooth. Add chopped orange and beat again slightly. Fold in blueberries. Bake in a greased 9 x 5 x 3-inch loaf pan at 325° for 1 hour and 10 minutes. Transfer bread to a platter.
Combine in a bowl and mix well. Fry in a well oiled hot frying pan.
Cook and mash potatoes. Add other ingredients to potatoes except margarine and bread crumbs. Grease 9-inch pie shaped baking dish with margarine. Sprinkle 1/2 of the crumbs over bottom of dish. Fill with potato mixture and sprinkle with remaining crumbs. Dot with remaining margarine. Bake for 30 minutes in 400° oven.
Saute onion. Add chicken and cook for 20 minutes or lightly brown. Add soup, water and rice. Cool until rice is done.
Combine butter, sugar, milk and cocoa in heavy saucepan. Boil 1 minute. Remove from heat. Add peanut butter and vanilla. Stir in oats. Drop by spoon on wax paper.
Wash tomatoes; peel and cut up in large pot. Cut up onions and add to tomatoes. Cut up hot peppers and add to tomatoes and onions. Add vinegar, cloves, cinnamon, salt, brown sugar and white sugar. Cook 2 hours or until onions are done. Put in clean jars and seal.
Pour apple juice and ginger ale into a 30-cup electric percolator. Place spices and candy in percolator basket. Perk through complete cycle. Yields 7 1/2 quarts.
Thoroughly cream butter, peanut butter, sugar, brown sugar, egg and vanilla. Sift in dry ingredients and blend into creamed mixture and shape into balls. Put on cookie sheet and bake 10 to 15 minutes at 375°.
Cream butter and sugar well. Beat in eggs and vanilla. Gradually blend in flour, baking powder and salt which have been sifted together. Chill dough at least 3 hours or overnight. Roll dough out on a lightly floured pastry canvas with a stockinette covered rolling pin to 1/8 to 1/4-inch thickness. Place on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
First Layer: Melt butter. Cool and add nuts and flour. Press into 10 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Mix all together and spread into 8 x 8-inch pan. Freeze. Cut into 8 equal bars and refreeze.
Don't wait until you've earned your first million to try this pie or you'll be missing a wonderful treat! Mix drained pineapple, cherries, pecans, vanilla and milk. Add softened margarine, then sugar, then Cool Whip. Mix thoroughly. Pour into cooked, cooled pie crust. Place in refrigerator to set overnight.
Core apples, leaving blossom end intact. (Using small end of melon ball tool works nicely.) Peel away skin from top of apple about 1/4 of the way to prevent bursting. Fill apples with brown sugar, butter and raisins. Add a dash of cinnamon on top. Add 2 Tbsp. of water to dish. Cook covered in microwave dish on High about 5 minutes. Cook until apples are tender. Serve plain or with ice cream.
Combine all ingredients and mix until well blended. Chill. Use as a spread for sandwiches or stuffed celery. Yields about 2 cups.
Mix dry ingredients together; add the rest of the ingredients and blend well. Put in 2 greased pans and bake at 350° for 1 hour.
Mix ingredients in order given. Bake at 350° for 30 minutes until heated through.
Brown pork chops and lay across the other combined ingredients in a buttered baking dish. Bake for 1 hour at 350°.
Boil sugar, water and syrup together until a thread forms. Add hot mixture to beaten egg whites and beat until stiff. Add nuts and cherries. Either drop or put in pan.
Cook macaroni. Meanwhile, brown ground beef and saute chopped onion in cooking beef. Layer, in glass casserole, macaroni (with a little soup mixed in), then peas and ground beef. Spoon remaining soup over top. Cover. Bake at 350° for 40 minutes.
In 10-inch skillet over medium-high heat, cook ground beef, onion, garlic and curry powder until meat is browned and onion is tender, about 10 minutes, stirring frequently; discard garlic. Add zucchini, water, salt, sugar and pepper; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until zucchini is tender, stirring occasionally. Stir in tomato; heat through.
Bake pie shell for 5 minutes. Sprinkle Jack cheese, 1/2 cup of the sharp cheese, onions and chopped chilies into the shell. Beat the eggs, half and half and seasonings together. Add to the pie.	Sprinkle remaining sharp cheese on the pie. Bake	at 325° for 40 minutes or until knife inserted in the middle comes out dry. Put cookie sheet under pie while baking it. Serve hot or cold. Good served with a salad.
Mix warm water, yeast and sugar. Let stand for 5 to 10 minutes. Mix all ingredients together and blend. Knead until dough becomes soft and elastic. Let rise 1 1/2 hours. Shape into rolls and rise 30 to 40 minutes. Bake at 375° for 12 to 15 minutes. Brush with melted butter.
Combine eggs and sugar; beat until light, about 2 minutes. Add remaining ingredients and mix well. Spoon into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Remove from pans. You can use nuts instead of coconut. This also freezes well.
Sift together last 5 ingredients. Cream shortening and sugar. Blend egg and applesauce with creamed mixture. Combine soda and water and add alternately with flour mixture at low speed. Blend in nuts and raisins. Bake at 325° for 1 hour.
Heat oven to 350°. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan. Stir and cook until bubbly. Remove from heat. Stir in broth and skim milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in sherry, spaghetti, chicken and mushrooms.
Cook broccoli as directed on package. Add cooked rice, Cheez Whiz, chicken soup and egg. Bake in greased dish 30 to 40 minutes at 325°.
Mix cheese, flour, and seasonings. Coat chicken or turkey cutlets in mixture. Saute cutlets in butter until golden brown. Remove and keep warm. Saute mushrooms and onions in left over butter (add more butter if necessary). Add wine and browned cutlets, cover and simmer for 20 minutes. Bon Appetit!
In small bowl stir together sugar, nuts and cinnamon. Set aside. In large mixing bowl stir together biscuit mix, Cheddar cheese and chopped apple. Make a well in center of cheese mixture. Add water all at once, stirring just until moistened. Form the dough into a ball. Divide into 18 pieces. Shape each piece into a ball. Roll balls in melted butter or margarine and then in sugar mixture. Arrange balls in a greased 9 x 1 1/2-inch round baking pan. Bake in 400° oven 25 to 30 minutes or until done. Cool in the pan for 5 minutes. Remove from pan. Cool on wire rack. Serve warm. Makes 18 biscuits.
Note: Do not use electric beater. Mix by hand. Sift together flour, salt, soda and cinnamon into mixing bowl. Add sugar and stir to mix. Add oil, vanilla and beaten eggs, mixing well. Add nuts, mashed bananas and pineapple, mixing just until well blended. Place in greased and floured 10-inch tube pan. Bake for 1 hour and 20 minutes in a 350° preheated oven. Cake will crack slightly on top. May also be baked in 3 nine-inch layer pans for 25 to 30 minutes or until it tests done. Cool and frost with Cream Cheese Frosting.
Combine first 4 ingredients in mixing bowl and beat with electric mixer 1 minute at Hi speed. Sift flour, salt and soda over this and beat 1/2 minute at medium speed. Stir in pineapple and blend thoroughly but quickly. Spread evenly in buttered/floured 9x13-inch pan and bake in pre-heated oven at 350° for 25-30 minutes.
Wash cucumber and put in jar. Mix all ingredients and add to jar. Set in the sun for two days (jar can be 1 gallon or larger).
To make dressing, whisk first 6 ingredients together in a large bowl. Add lettuce, fish and vegetables. Toss with dressing. Top with bean sprouts and serve. Makes 4 servings.
Combine all dressing ingredients in a jar and shake well. Refrigerate 2 hours. Wash, dry and tear spinach into large bowl. Add remaining ingredients and toss lightly. May toss dressing into entire salad prior to serving or serve on the side.
Blend all but lemon slices in blender. Serve in champagne glasses, garnished with lemon slices. Serves 6.
Cook rice and add 1 tablespoon of butter while cooking. Let cool. Pour sour cream over rice and mix well. Butter a casserole dish, pour in rice mixture and add green chilies and cheddar cheese. Mix all together and top with 2 tablespoons of butter.
Mix together first 5 ingredients. Add to the mixture the condensed milk, cinnamon and nutmeg. Stir (using hands); will be sticky. Make into small loaves, then wrap in wax paper. Refrigerate. Lasts for months in refrigerator.
Brown hamburger meat. Add salt and pepper to taste. Add cabbage, beans, tomatoes and enough water to cover cabbage. Cook on medium heat until cabbage is tender.
Pound steak to 1/4-inch thick. Season with 1/2 of salt and pepper. Beat eggs. Add buttermilk to eggs. Put steak in dish. Pour egg mixture over steak. Put in refrigerator for 1 hour.
Cream butter and brown sugar in bowl until light and fluffy. Add egg and vanilla; mix well. Stir in flour, baking powder and salt. Add pecans and chocolate chips; mix well. Drop by tablespoonfuls 2 inches apart onto lightly greased cookie sheet. Bake at 375° for 10 minutes or until cookies spring back when lightly touched. Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely. May make giant cookies by using ice cream scoop and flattening with floured hand. Yield: 36 servings.
Spread apple filling in a 13 x 9-inch pan. Sprinkle cinnamon and nuts over apple filling. Sprinkle cake mix over all. Melt margarine and mix with milk; pour evenly over cake mix. Bake at 350° until golden brown, approximately 30 minutes. Serves 8. Good with vanilla ice cream. Can also be made with cherry pie filling.
With mixer, blend eggs and sugar well; add melted oleo. Continue to mix.	Add flour and vanilla. Stir coconut and pecans in last. Bake in Bundt pan at 325° for 55 minutes.
Brown chops on both sides. Pour in tomatoes; drain kraut and put in. Simmer until tender, 40 to 45 minutes.
Put one roll of dough in bottom of greased 9 x 13-inch pan. Cream together cream cheese, eggs, sugar and vanilla. Spread mixture on top of dough. Crumble second roll of dough on top of cream cheese mixture. Bake about 30 minutes at 350°. Dough will be soft in the center. Cool; cut in squares. Yields 2 dozen.
Mix the soy sauce, apple juice, cornstarch, minced garlic, ginger and water together for sauce; set aside.
Mix egg and milk together. Roll chicken in batter, then into corn flake crumbs. Melt margarine in a 9 x 13-inch pan. Put chicken in baking pan and sprinkle with seasoned salt. (May substitute salt, pepper and paprika.) Bake at 425° for 30 minutes. Turn chicken; bake an additional 15 minutes.
Heat milk to lukewarm. Add salt, sugar and cornstarch to milk slowly. Mix well. Add chocolate to milk mixture. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir small amount of mixture into slightly beaten egg yolks. Mix into rest of mixture and cook 2 to 5 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooked, baked pie shell. Spread meringue and brown in oven 10 minutes at 350°.
Preheat oven to 400°. In a large saucepan, melt chocolate and butter. Gradually add milk and coconut. Combine eggs and sugar and stir into the chocolate mixture. Mix well. Pour mixture into pie crust. Bake about 30 minutes. Cool completely.
Cook fresh peas for 40 minutes. Add remaining ingredients. Continue cooking until done. Serve over rice.