HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil and sugar blend. Add eggs one at a time. Add vanilla. Combine flour, soda, salt, cinnamon, nutmeg and sift. Add to previous mixture. Fold in apples, nuts and dates. Bake in 325° oven for 1 1/2 hours. Cool in pan for 15 minutes before you remove from pan.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in bowl until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.
In a medium bowl combine brown sugar, pecans, flour and salt. Stir in eggs and vanilla just until blended. Batter will be lumpy. Spray the muffin cups with cooking spray or line them with paper cups. Fill cups about 2/3 full. Place muffin cups in cold oven. Set oven on 300° and bake for 25 minutes. Cool on a wire rack, run a knife round the edge of each muffin cup to loosen muffins. Transfer to a wire rack to cool.
Melt butter, add onions and saute until light golden. Blend in flour, salt, pepper and stir constantly about 2 minutes. Gradually add broth, then broccoli and bring to boil. Stir frequently, cover and simmer until broccoli is tender. Puree in batches. Return to saucepan, add milk and bring to simmer. Ladle into bowl and sprinkle with grated cheese; run under preheated broiler until cheese is browned.
Salt and pepper pork chops. Flour and brown on both sides. Put rice in bottom of baking dish. Sprinkle onion soup mix on top of rice. Place pork chops on top of rice and onion mix. Pour water over all. Bake at 350° for 45 minutes to 1 hour.
Add rice to boiling water; set aside. Melt butter and fry onion until soft. Add Cheez Whiz to onion and butter to soften. Add soup, milk, salt, pepper, rice and broccoli. Mix well. Add chicken; mix again. Place in 9 x 13-inch casserole. Sprinkle with buttered bread crumbs. Bake at 350°, covered, for 30 minutes. Uncover and bake 15 minutes longer. This freezes well. Mix ingredients and freeze. To use, thaw and add bread crumbs. Bake according to directions.
Mix sauerkraut, apples and thyme in a Dutch oven. Put the smoked sausage on top. Poke the sausage several times with a fork. Pour the apple juice in the Dutch oven. Simmer in covered pan for 1/2 hour. If there is too much liquid, continue to simmer, uncovered, until the liquid is reduced.
Combine first 4 ingredients. Stir or mix well. Wash chicken pieces. Place chicken in large flat baking pan. Pour or spoon marinade over chicken and let it marinate several hours. Place in oven at 375° for 1 hour or until done. Make gravy with juices. Serve with rice, mixed vegetables and butternut squash baked.
Mix sugar, corn syrup and water in a large saucepan and stir over medium heat until the sugar dissolves. Boil without stirring, until the temperature reaches 310° or until drops of mixture form brittle threads in cold water. Remove from heat and allow to stand until all bubbles have simmered down. Stir in flavoring and coloring. Pour onto lightly greased cookie sheet. When cool enough to touch, break in pieces and coat with powdered sugar. Store in airtight container.
Cook fettuccine according to directions on the package. Beat egg yolk lightly. Add cream. Melt margarine. Drain noodles. Add other ingredients and toss together.
In a small bowl, combine soup, pepper and paprika. In 2-quart oblong baking dish, greased, arrange potatoes in overlapping rows. Pour soup mixture over potatoes. Cover with foil and bake at 400° for 45 minutes. Turn over and bake 10 minutes longer until potatoes are tender. Serves 6.
Heat olive oil and butter in wok. Chop onions and garlic and saute. Add clam broth. Add wine and simmer for 10 to 15 minutes. Add the mushrooms, oregano, basil and pepper. Note: Add seasonings according to your own personal preferance.
1. Combine sugar, magarine, and oil in large bowl and beat until fluffy. Add eggs, beating after each one. 2. Add vanilla and buttermilk and beat until smooth. Mix dry ingredients. Gradually add to first mixture beating until smooth. 3. Fold in zucchini, chocolate chips, and nuts. Pour into greased 9 x 13 pan. 4. Bake at 325° for 45 minutes to one hour or till cake tests done.
Beat well. Bake in a cookie sheet for 15 to 20 minutes at 350°.
Sift all the dry ingredients together into the pan you are going to bake the cake in. Make a well in dry ingredients and add wet ingredients. Add water slowly and mix thoroughly with a spoon. Bake at 350° for 30 minutes. Serve from pan. Use any frosting.
Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towel. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill for at least 2 hours, then cut the rolls into 1-inch pieces. Discard ends. Serve with spirals facing up. Makes 3 dozen.
Line a 13 x 9 x 2-inch baking dish, which has been buttered, with the apples. Spread with cranberries. Mix oatmeal, flour, brown sugar and butter. Crumble over apples and cranberries. Bake at 300° until done.
In ungreased 8-inch square pan, combine flour, cocoa, sugar, baking soda, baking powder and salt. Make 3 holes in mixture. Pour oil into one, vanilla into another and vinegar into the third. Add water and mix with fork until well blended. Bake in preheated 350° oven for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Soak beans in water overnight. Combine all ingredients in cooker. Add water to cover. Cook on low 10 to 12 hours or on high 5 to 6 hours. Remove ham or pork from soup; cut into pieces and return to pot. Yields 8 to 10 servings.
Beat sugar, oil and eggs together. Mix remaining ingredients into sugar mixture. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 45 minutes. Sprinkle with powdered sugar.
Bring water and butter to boil (melted). All at once, add flour and salt. Beat until mixture forms ball and leaves sides of saucepan. Cool slightly. Add eggs, one at a time. Beat after each one (it will be like play dough). Spread into lightly greased jelly roll pan. Bake at 400° for 35 minutes. Remove. Pierce bubbles with fork while hot. Cool completely.
Cream together the cream cheese, sugar and milk. Spread mixture over crust. Spread Cool Whip over top. Top with cherry pie filling.
Tear corn tortillas into small triangles. Spread them on cookie sheets and bake for 30 minutes at 325°. If you rub each tortilla first with a tiny bit of butter, 1/4 teaspoon to a side, the flavor steps up; cut the baking time down to 20 minutes.
Saute onion until soft. Combine all other ingredients. Chill for 1 hour or overnight. Make croquettes. Place on oiled cookie sheet and bake at 350° until brown. Serve with gravy.
Trim crust from bread, reserving crust. Cut bread slices diagonally into quarters. Cut reserved crust into cubes. Combine bread cubes, chicken, celery and 1 3/4 cups cheese; mix well. Spoon into 11 3/4 x 7 1/2-inch baking dish. Arrange bread quarters over chicken mixture. Combine mayonnaise, egg and seasonings, mix well. Gradually add milk, mixing until blended. Pour over bread. Sprinkle with remaining cheese. Cover. Refrigerate several hours or overnight. Bake, uncovered, at 375° for 30 minutes. Garnish with celery leaves, if desired. Yields 8 servings.
Cut vegetables into chunks. Cook potatoes in oil over medium-high until some have browned. Add zucchini, salt and pepper. Cover; cook over medium-low until zucchini is done.
Heat oven to 350°. Mix together sugar, oleo, eggs, sour milk and vanilla. Add flour, soda, baking powder and salt. Stir well. Refrigerate for 1 to 2 hours. Roll out on floured board. Cut into Christmas shapes. Bake for 8 to 10 minutes.
Whip sweet potatoes with margarine. Season to taste with spices. Form mixture into small balls. Cover each ball with pecans. Arrange on lightly greased baking dish. Bake at 400° for 10 minutes. Serve piping hot.
Place the egg in a bowl and beat. Add the fruit cocktail, then add dry ingredients (except brown sugar). Mix well. Put in ungreased pan. Sprinkle with the brown sugar. Bake at 325° for 50 minutes. Broken pecans can be added on top of brown sugar before baking.
Mash cream cheese with crabmeat. Mix in onion, milk, horseradish, salt, pepper, and artichoke hearts. Spread in 9 inch ungreased pie plate. Sprinkle with almonds and bake in 375 degree oven for about 15 minutes or until heated through. Serve with crackers, chips or raw vegetables. Makes 2 cups.
Saute the onion until brown. Blend all ingredients in food processor. Serve chilled with crackers.
Sift together flour, sugar and salt. Add eggs and vanilla. Add walnuts. Fold in melted margarine. Pour into a greased and floured 9 x 13-inch pan. Bake 40 minutes at 350°. Remove from oven and immediately sprinkle with marshmallows.
Mix and sift dry ingredients. Add milk and eggs; mix well. Add oil; mix thoroughly. Fill buttered muffin tins 1/2 to 2/3 full. Bake in hot oven (400° to 425°) for 20 to 25 minutes.
Mix together. Put into baking dish. Bake in oven 25 minutes at 325° until brown.
Debone pork. Cut up chicken and pork into mouth-sized pieces. Preheat a large skillet or paella pan with 1/4-inch coating of olive oil (medium flame). Toss in chicken and pork; cook evenly. Chop onion into small pieces and add to meat. Cook with cover on for 20 to 30 minutes (low flame).
Mix cheese and margarine; add flour, salt and pepper, mix well. Shape into small balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 375° about 10 minutes.
Combine potatoes, onion and ham. Chill 1 hour. Shape mixture into patties. Combine milk and eggs. Dip patties into this mixture and then in crumbs. Fry in hot oil until golden brown.
Brown meat. Add peppers, soups and sauce. Let simmer. Put Doritoes on bottom of casserole dish. Put mixture on top of Doritos. Put cheese on top of that. Bake until cheese is melted.
Place hash browns in a 9 x 13-inch pan. Melt butter and pour over potatoes. Add salt, pepper and onions. Mix soup and sour cream; pour over potatoes. Sprinkle with cheese. Top with crushed Ritz crackers (about 32) and 1/4 cup melted margarine. Bake at 350° for about 35 to 40 minutes.
Melt butter and cook onion until soft. Stir in flour. Add potatoes, milk, salt & pepper. Cook 25-30 minutes. Add cheese and kielbasa and cook another 2-3 minutes.
Combine all ingredients in a loaf pan. Bake at 350° for 30 minutes or longer.
Sift flour 4 times. Pour boiling water over shortening, sugar and salt. When cooled, add 2 well beaten eggs and yeast. Last add the flour. Mix well; let rise until double. Knead and shape into rolls and let rise again. Bake at 375° until done.
Place potatoes in a 9 x 13 pan. Pour melted margarine over potatoes and onions (1 stick margarine). Mix soup and sour cream. Pour over potatoes. Sprinkle Cheddar cheese over top to taste. Crush 1 stick of the Ritz crackers and mix with 1 stick of margarine. Spread mix over top. Bake 1 hour at 350°.
Cook chicken in the water with 1 tsp. of salt in a covered pot, about 30 minutes, or until chicken is soft. Remove chicken and set aside. Save broth and soak tortillas in in it. Toast sesame seeds and squash seeds in a skillet until they lightly brown. In a food processor, grind the seeds. add the cilantro, green onions, hot chiles, tomatillos and 1 cup of the broth. Add the tortillas and process into a smooth paste. Brown the chicken in a lightly oiled pan for 5 minutes over medium heat. Add the paste mixture and the remaining broth, about 2 cups. Simmer over low heat for 15 minutes until the sauce is reduced to a thick, rich, green consistency. Serve over rice if desired. Makes 4-6 servings.
Whip all ingredients together until smooth. Grease casserole with butter. Pour mixture into dish. Bake at 350° for 45 to 55 minutes.
Mix together flour, sugar and salt. Stir in lemon rind, juice, well beaten egg yolks and milk. Fold in stiffly beaten egg whites. Pour into 1 1/2-quart casserole or 6 custard cups. Set in pan of water (1-inch deep). Bake 45 to 50 minutes at 350°. Serve warm or cold. Good with whipped cream.
Beat butter at medium speed of electric mixer; gradually add sugar, beat well. Add eggs, one at a time; beat well after each one. Add the Kahlua and chocolate; beat until blended. Combine flour, cream of tartar, soda and salt; add to the mixture in mixing bowl; alternate with the milk until all is used (begin and end with flour). Mix well after each addition. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 18 to 23 minutes or until cake tests done. Cool on wire racks for 10 minutes; remove from pan and cool. Stir 1/2 cup nuts into 1 cup of the frosting; spread between layers. Frost rest of cake. Sprinkle with reserved nuts.
Soften yeast in water. Combine 1/3 cup butter, sugar, salt and milk. Stir to melt butter. Cool to lukewarm. Stir in eggs and yeast. Gradually add flour to form stiff dough. Knead 5 to 8 minutes. Cover; let rise about 1 1/2 hours.
Combine beef, egg, crumbs, onion, 1/3 cup sauce, salt, oregano and pepper. Mix well and shape into flat rectangle, about 10 x 12 inches, on waxed paper. Sprinkle cheese over. Roll as for jelly roll; press ends to seal. Bake in shallow baking dish at 350° for 1 hour. Drain off excess fat. Pour remaining sauce over roll; bake an additional 15 minutes.
In a large skillet, brown beef with onion, then drain grease. Stir in soup, cream cheese and catsup. Transfer to a large casserole dish. Bake at 375° for 10 minutes. Top with biscuits and bake for an additional 10 to 20 minutes, until biscuits are golden brown.
Sift together the flour, baking powder and salt. In a large mixing bowl, cream butter, sugar and anise flavoring; beat in eggs, one at a time. Add flour mixture and almonds. Turn out on a floured pastry cloth and knead gently until smooth. Divide dough in half. Shape each half into a roll about 1 1/2 inches in diameter. Place on lightly greased baking sheet. Bake in a preheated 350° oven until firm to the touch, about 30 to 35 minutes. Remove from oven and let cool slightly. While still warm. Cut rolls into crosswise slices about 1/2-inch thick. Place cut side down on cookie sheet. Return to oven and bake until toasted and dried out, about 10 to 20 minutes, longer if necessary. Turn once to toast and brown both sides. Cool completely. Store in a tightly covered tin box. Makes 3 to 3 1/2 dozen.
Fry chicken in butter (use heavy skillet) for 5 minutes; add onion, garlic and tarragon sprigs. Sprinkle with flour, stirring to distribute flour evenly. Add water and carrots. Cover and cook for 20 minutes. Remove chicken and keep warm. Let the sauce cook down, stirring often, for about 5 minutes. Remove tarragon; add cream, salt and pepper. Simmer 3 minutes. Stir in chopped tarragon and serve with rice. Serves four.
Brown meat; add onions. Combine first 4 ingredients and add. Combine next	3 ingredients	and add. Add 1 cup of the water. Cook 2 to	2 1/2 hours (until tender). Mix flour with remaining water and add and let thicken.	I add carrots or green beans for variety.	Serves 4.
Saute onion in oleo; stir in soups, mixing well before adding other ingredients. Salt and pepper to taste.
Mix sour cream, evaporated milk and 10x sugar together. Add thawed whipped topping. Tear angel food cake into small pieces and put into a large bowl. Add first mixture, stir together. Mix strawberries (sliced) and glaze. Put on top of cake mixture. Keep refrigerated.
Rub meat with a cut surface of garlic, salt and pepper. Place in bowl. Heat vinegar, water, onion, bay leaves, peppercorns and sugar together, but do not boil. Pour hot mixture over meat; cover bowl and let stand in cool compartment of refrigerator 4 to 8 days, turning meat each day.
Combine ingredients. Bake at 350° for 35 to 40 minutes.
Unroll crescent rolls and press on a cookie sheet. Bake at 350° for 8 to 12 minutes. Gently press, if puffy. Cool completely.
Combine all ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top. Bake at 375° for 40 minutes. Cool 10 to 15 minutes before serving.
Cook potatoes in skins. Let cool. Peel and shred coarsely. Over low heat, cook onion in butter. Add cheese and stir until almost melted. Remove from heat and blend in sour cream, salt and pepper. Fold in potatoes. Put in greased 2-quart casserole. Dot with butter and bacon. Bake at 350° for 25 minutes.
In wok, fry chicken breasts in Wesson oil. Sprinkle with garlic powder. Remove excess oil when done with paper towels. In separate pan, cook Knorr soup and bouillon cubes about 20 minutes. Thicken with cornstarch. Cut up vegetables and add with the soup to chicken in wok. Heat together while stirring. Enjoy.
Layer cake pan with pecans. Mix sugar and cinnamon together. Roll biscuit in mixture. Pour over pecans in cake pan. In saucepan, mix butter, ice cream, granulated sugar and brown sugar. Mix until all is melted. Pour over biscuits. Bake at 350° for 35 to 45 minutes. Flip out on wax paper while still hot.
Mix all ingredients well. Remove from dressing with slotted spoon and serve on lettuce leaves.
Cook macaroni. Peel and chop onion. Preheat oven to 350°. Open can of stewed tomatoes. In mixing bowl, combine milk, cheese, stewed tomatoes and onion. Pour cooked macaroni into baking dish. Pour tomato cheese mixture over macaroni and stir. Bake in oven for 40 minutes.
Cover kidneys with cold water. Add 1 teaspoon salt; let stand for 1 hour. Prepare pie crust mix according to package directions. Refrigerate until ready to use. Roll (beef) chuck strips in 1/4 cup flour on waxed paper, coating evenly; shake off excess flour. In large skillet, melt butter. Add strips of chuck and brown well on all sides. Brown only enough at one time to cover bottom of skillet. Takes about 25 minutes. Arrange around sides of 9 x 13-inch baking dish.
Add sugar to lime Jell-O and mix by package directions. Add all to Jell-O. Let set until firm. Can be made several days ahead.
Grate cheese in flat dish. Beat egg and pour over cheese. Add salt and pepper to taste. Add milk to cover cheese. Pour cooked macaroni into dish; stir. Bake 20 to 25 minutes at 350°.
Beat sugar and oleo together. Add eggs; mix well. Add flour, chocolate and vanilla. Blend well. Pour into greased Pyrex (9-inch) pie plate. Bake 25 minutes at 325°. Serve warm with ice cream.
Cook crushed berries with the other 4 ingredients until thickened. Pour over the whole berries in a baked pie shell. Cool and serve with whipped cream.
Mix cream cheese with powdered sugar and 1 cup Cool Whip; stir until smooth. Spread on cooled crust. Mix pudding with milk. Spread on top of cream cheese. Spread Cool Whip on top of cream cheese. Sprinkle with whatever you have.
Cream shortening. Add confectioners sugar; add egg whites and beat well. Add vanilla or other desired flavoring. Beat until smooth; spread on cake.
Sift together dry ingredients; set aside. Combine bananas, sugar, eggs and butter; blend well. Alternately blend in flour and milk. Stir in pecans and butterscotch morsels. Pour in greased 9 x 5 x 3-inch loaf pan. Sprinkle 1/3 cup finely chopped pecan pieces on top. Bake at 350° about 1 hour. Cool 30 minutes. Makes 1 loaf.
Combine all ingredients and let stand overnight in refrigerator. Garnish with a few red maraschino cherries.
Mix thoroughly all but nuts; then add them. Pour into unbaked pie shell. Bake 1 hour at 325°.
In a small saucepan, combine sugar, vinegar and cloves. Bring to a boil; reduce heat and simmer 6 minutes. Remove cloves. Add onion and water; simmer 5 more minutes. Place shredded cabbage in a large saucepan and pour hot vinegar solution over cabbage. Cook until cabbage is hot and crisp-tender (5 to 6 minutes).
Combine egg and milk. Stir in sugar and salt. Sift and mix together the flour and baking powder.
Place sugar, butter, cocoa and milk in 2 1/2 quart bowl and microwave for 10 minutes on medium-high setting (70%), stirring every 3 minutes. After cooked, add peanut butter and vanilla. Beat with electric mixer until smooth and partially set. Pour in a 9 x 9 buttered pan. Cool and cut into squares.
Mix everything, except butter and corn flakes; place in baking dish. Top with corn flakes and butter. Bake in 350° oven for 45 minutes.
Cut raw corn off of cob and measure. Add water, sugar and salt. Stir well. Cook for 5 minutes. Cool. Put into freezer containers and freeze.
Mix all ingredients together. Bake, uncovered, at 350° for about 1 hour. Serves 4 to 6 people.
Blend milk and egg. Combine flour and seasoning in plastic bag. Shake chicken in seasoned flour. Dip chicken pieces in milk-egg mixture. Shake chicken a second time in seasoning mixture to coat thoroughly and evenly.
Brown onion and ground beef. Add all other ingredients; sprinkle with cheese. Bake 40 or 45 minutes at 350°. Serve with tossed green salad and garlic bread. This is a big hit with men!
Boil and debone chicken breasts. Place in casserole dish. Undercook broccoli and layer on top of chicken. Melt together both soups, mushrooms, margarine and cheese. Pour over broccoli and chicken. Bake at 350° for 35 to 45 minutes.
Remove skin and bones and flake salmon. Add other ingredients except pecans and parsley. Mix well and chill until easy to handle. On a sheet of waxed paper, mix pecans and parsley. Turn salmon mixture onto this and shape into a log. Serve with crackers.
Scramble eggs in a bowl. Add ham and cheese. Mix. Add a dash of wine and spice to taste. Pour in a heated skillet. Flip when lightly golden brown.
Mix. Pour mixture on top of cake in pan. Bake at 350° for 30 to 35 minutes.
Mix together and press into 9 x 13-inch pan. Bake for 15 minutes at 350°.
Combine in a large bowl 1 1/2 cups flour and yeast. Heat buttermilk, butter, sugar and salt until warm and butter is almost melted (120° to 130°). Add to flour mixture along with eggs. Beat at medium speed for 3 minutes after blending with electric mixer. Stir in remaining flour with mixing spoon and as much flour as needed to form soft dough. Knead 6 to 8 minutes on floured surface. Let rise until double. Make into desired rolls. Makes 1 1/2 dozen cloverleaf rolls. Let dough again. Bake for 15 minutes at 375°.
Roll rabbit in mixture of flour, salt and pepper. Heat fat or oil, about 1/4 inch deep, in heavy frypan, large enough to hold the pieces without crowding. Use moderate temperature.
Preheat oven to 325°. Remove giblets from turkey; set aside for gravy. Wash and dry turkey inside and out. Wash and drain wild rice. Cook and stir celery and onions in butter in a large sauce pan until tender, about 5 minutes. Stir in mushrooms and green pepper, cook and stir 3 minutes. Stir in rice, add 2 cans of chicken broth and remaining ingredients, except egg. Heat to boiling, reduce heat and cover. Simmer, stirring occasionally, until rice is tender and liquid is absorbed, one hour or more. Remove from heat and let stand covered about 20 minutes, stir in egg. Spoon stuffing into neck cavity, bring skin of neck back over and fasten with a poultry pin. Spoon stuffing into body cavity, do not pack. Most turkeys have a band of skin or metal to push legs through. Place turkey in roaster and roast according to package directions for pounds of turkey. Thermometer should register 195° if used. When turkey is done, remove from pan and use pan drippings to make gravy. Let stand 20 minutes before carving.
Mix sugar, milk and butter and cook until it forms a firm ball in cold water. Fold in the dates and bring to a boil. Remove from heat and beat thoroughly. Add vanilla and nuts and stir. Pour onto a damp tea towel and roll lengthwise. Let harden. Cut in 1/4 inch slices. Store in tightly covered container.
Marinate meat in dressing for several hours or overnight in fridge. Remove from marinade and brown meat. Combine meat, marinade and water in a 2 1/2-quart casserole. Cover. Bake at 350° for 1 hour. Add vegetables and continue baking for 45 minutes. Place biscuits around edge of casserole; brush with margarine. Sprinkle with cheese and bake at 475° for 8 to 10 minutes.
Cook fettuccine according to package directions; drain. Heat butter and garlic in skillet on medium heat until garlic is lightly browned. Add Crab Delights, half and half and pepper. Heat about 3 minutes or until mixture just begins to bubble, stirring occasionally. Add Parmesan cheese; stir for 1 minute. Remove from heat. Toss Crab Delight sauce with fettuccine. Serve immediately with additional Parmesan cheese, if desired. Makes four 1-cup servings.