HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, combine brown sugar, salt, eggs, cinnamon, oil and carrots. Beat at medium speed for 2 minutes; blend in flour, baking soda and nuts, mixing well. Pour into greased and floured 10-inch (12 cup) Bundt or tube pan. Preheat oven to 350°. Bake 45 minutes until a toothpick inserted in cake center comes out clean. Let cool for 10 minutes.
Slice bread and spread with olive oil and chopped garlic. Bake until crisp then sprinkle with herbs, tomatoes and more garlic.
Mix 1/2 cup of milk into flour to make thickening. Add all other ingredients, except biscuits, in a 9 x 13-inch pan. Pour thickening over mixture. Place biscuits over top. Bake until brown.
Start by making a roux. Place oil in large hot skillet (iron) or heavy pot. Add flour to hot oil gradually and mix well. Brown flour as dark as possible without burning. Put in salt and pepper. Add shrimp and stir to coat with roux for a few minutes. Add other ingredients; continue stirring for a few minutes. Start adding water and stir as you would to make gravy. Add water as needed and simmer for 20 minutes to desired consistency. Serve over rice. Serves 4 people.
Mix all ingredients and spread into a greased 8 x 10-inch pan. Bake at 350° for 20 minutes. Cut into squares while still warm. Dust with powdered sugar.
Saute leeks and onions in butter. Add flour, then potatoes, broth and salt. Simmer until potatoes are cooked (may be mashed a little). Add sour cream when ready to serve. Spinach should be added after soup is done and before sour cream is added.
Very simple to make. Pour warm beer into dry ingredients, a little at a time, and mix well. Put in greased bread pan. Bake at 400° for 45 to 60 minutes; check at 45 minutes. Five minutes before done, grease top of bread with butter.
Pop the popcorn (do not add salt). Put in a large casserole dish that has buttered bottom and sides. In a small heavy saucepan, add oleo, brown sugar and Karo. Boil 3 minutes. Add soda (this causes syrup mixture to foam). Pour over popcorn. Bake at 250° for 1 hour. Pour out on wax paper. To keep fresh, seal in a container. Tastes like Cracker Jacks.
Prepare pudding into each of four dessert glasses. Fold whipped topping into remaining pudding. Spoon over plain pudding in glasses. Garnish each with additional whipped topping, if desired. Makes 2 cups.
Cream together sugar and margarine. Dissolve soda into a little warm water and then into applesauce, letting it foam over the other ingredients. Beat and add flour, fruit and nuts. Batter to hold it together. Bake 45 to 60 minutes at 350°.
In a 9 x 12-inch baking pan, greased, layer uncooked rice. Combine in a separate pan the mushroom soup, celery soup and milk. Heat and pour over uncooked rice. Then place uncooked chicken pieces from 1 entire fryer or use all chicken breasts. Sprinkle onion soup on top of uncooked chicken. Cover with foil and bake at 325° for 1 hour or until well done. Depending on your oven you may not want to remove cover. But chicken gets nice and crispy if uncovered. Toss a salad, make coffee and dinner is served.
Make the cake the day before you want to serve it, according to package directions. Bake in a greased 9 x 13-inch cake pan. Allow to cool. Makes holes all over cake with long-tined fork or skewer.
Cream butter,	add sugar gradually.	Cream together until light and fluffy. Add eggs one at a time.	Beating well after each addition. After last egg, let batter rest a while, measuring and sifting together 3 times the flour and the mace. Add to batter and blend, stir in the nuts. Have ready a very heavily greased Bundt pan using 2 or 3 tablespoons of shortening; spoon batter in. Bake at 350° for 40 to 50 minutes or until done.
Toss pork with flour to coat. Heat oil in a large skillet on high heat. Add pork and stir-fry about 3 minutes until browned. Remove from skillet and set aside. Reduce heat to medium. Add lemon juice, honey and soy sauce to pan drippings. Simmer about 10 minutes until slightly thickened, stirring often. Add snow peas, onions and pork. Cook about 2 minutes more or until peas are crisp-tender. Makes 4 servings. Serve on a bed of hot, fluffy rice.
Boil chicken; cut into pieces. mix cream cheese, soup, 1 stick margarine, and poppy seed. Add chicken. Pour into casserole dish. Top with crushed crackers and melted margarine. Bake at 350° for 30 minutes.
Beat oil and sugar together. Add eggs and banana, beat well. Add sifted dry ingredients, milk and vanilla. Mix well. Stir in nuts. Pour in greased and floured loaf pan (9 x 5 x 3-inch). Bake 1 hour at 350°. Cool. Store overnight before serving.
Melt chocolate and Crisco over hot water. Beat in well the sugar and eggs. Sift together flour, baking powder and salt. Add to above ingredients. Add nuts. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease 12 muffin cups. Place raisins in small bowl. Pour enough boiling water over to cover; let stand 5 minutes. Drain raisins. Mix all dry ingredients in a large bowl. Add oil, pumpkin and eggs; mix just until combined. Mix in raisins and nuts. Put in prepared pans; bake about 25 minutes.
Preheat oven to 350°. Put cake mix, eggs and oil in a bowl. Stir together until moistened. Press mixture into pizza pan. Sprinkle chocolate chips on top. Bake for 15 minutes. Do not overbake.
Melt margarine in a 9 x 13-inch pan. Combine sugar, flour, baking powder and milk in a mixing bowl. Stir until smooth. Pour melted margarine over sugar mixture. Do not stir. Arrange peach slices evenly in a 9 x 13-inch pan. Pour sugar mixture over peaches. Bake at 325° for 30 minutes.
Pour hot water over broccoli to bring out the green color. Drain well. Break into small pieces. Mix with remaining ingredients, except bacon. Chill overnight. Before serving, top with cooked, crumbled bacon.
Combine first 4 ingredients, mixing well. Add blueberries, tossing gently. Set aside. Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Spoon blueberry mixture into pastry shell; dot mixture with butter. Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top of crust for steam to escape. Bake at 425° for 50 to 55 minutes or until golden brown. Cool pie before serving. Yield: 1 (9-inch) pie.
Put 1/3 stick of oleo in the skillet. Put in onion and celery; saute. Add frozen broccoli; add soup and cheese. Add rice and mix. Put bread crumbs or crackers on top and bake at 350° until brown.
Grease cookie sheet. Mix cake and directed and pour mixture into cooking sheet and bake until done. While still warm, coat top with peanut butter. Cool and then chill in refrigerator until peanut butter is firm. Melt chocolate and pour chocolate over top of peanut butter. Cool and chill until chocolate is hard.
Mix all ingredients together. Bake in a buttered casserole dish. Bake at 350° for 25 minutes.
Mix margarine,	brown sugar and pretzels and spread in lightly buttered dish, 9 x 13-inch or 11 x 7-inch. Bake at 350° for 10 minutes and let cool.
Preheat oven to 350° F. Combine the soups, chicken, green chilies, onion and sour cream in a medium size bowl. Set aside. Rip tortillas into bite size pieces and layer 1/3 onto bottom of a 9x13 baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about one hour. Serves 6-8.
Melt butter and add sugar and nuts. Bring to a boil, stirring constantly. Boil 5 minutes on high. Pour into jelly roll pan (buttered). Let cool and crack up.
Rinse beef. Shred real fine. Mix with the other items. Bake at 350° for 20 minutes.
Saute onions, garlic, mushrooms, basil, parsley, salt and pepper in white wine over medium heat. Blanch vegetables and set aside in large bowl. Add tomatoes to saute. Remove from heat, adding spice to taste. Toss with vegetables and serve over linguine.
Cook squash until tender, mash and drain. Melt margarine and pour over stuffing and mix. (If desired, use half poultry stuffing and half cornbread stuffing.) Combine all ingredients and mix well, reserving a small amount of stuffing for the top of casserole. Bake in greased baking dish for about 40 minutes at 350° or until carrots are cooked.
Mix all ingredients and roll into small balls. Bake at 375° for 15 minutes. If frozen, cook for 20 minutes in 300° oven.
Combine sugar and syrup in heavy boiler. Place over heat until small bubbles form around edges; do not boil. Remove from heat. Add peanut butter; stir until blended. Stir in corn flakes. Pour into a 9 x 13-inch pan that has been lightly sprayed with Pam.
Dice onion and eggs into small pieces. Cook bacon until crispy and break into small pieces.
Cook broccoli and chestnuts in medium pan, covered, in small amount of boiling water 10 minutes. Drain and keep warm. In same saucepan, melt butter. Stir in soy sauce and pepper. Heat thoroughly. Pour over broccoli.
Drain asparagus and peas. Mix milk and soup and cheese together; add all the ingredients together, then add chopped eggs. Place in buttered casserole. Top with crushed potato chips. Bake at 300° for 25 to 30 minutes.
In mixing bowl, cream the butter and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9-inch pan. Bake at 350° for 25 minutes or until brownies test done. Cool completely. Spread Marshmallow Creme over cooled brownies.
Cream the butter and brown sugar until light. Beat in eggs and molasses. Add sifted dry ingredients (except granulated sugar). Mix well. Chill several hours. Shape into balls the size of walnuts and roll in granulated sugar. Press down with floured tumbler. Bake at 375° for about 12 minutes. Makes approximately 4 dozen.
Mix softened cheese with Accent, Worcestershire sauce, onions and small amount of chopped pastrami. Make into a ball. Roll in remainder of the chopped pastrami.
Mix together flour, salt, baking powder and sugar. Add milk, egg, vanilla and melted butter. Bake in greased pan at 350° for 30 to 35 minutes.
Heat oven to 375°. Combine margarine, vanilla and salt. Blend well. Gradually beat in sugar. Add flour and chocolate bits. Mix well. Press evenly into ungreased 15 x 10 x 1-inch pan. Sprinkle nuts over top. Bake for 20 to 25 minutes. Cool, then break into irregular pieces or cut in squares.
Mix flour, oatmeal, baking powder and salt in large bowl. Beat egg with honey and milk and beat well. Pour into flour mixture and mix only until dry ingredients are moistened. This batter is not smooth. Spread batter in pan (greased) in a 350° oven for 1 1/4 hours or until crusty and tests done. Turn out to cool. While still warm, brush top with butter.
Combine candies (each piece cut into 4 pieces) and flour. Add apples, ice cream topping and lemon juice; mix well. Pour mixture into frozen pie crust. Sprinkle with pecans. Bake at 375° on preheated baking sheet for 40 to 45 minutes. Do not refrigerate.
Mix cracker crumbs, butter and sugar. Reserve 1/3 cup. Press rest of crumb mixture in bottom of 9 x 9-inch ungreased square pan. Prepare frosting mix as package directs. Blend cream cheese and	sour cream in large	mixer bowl. Beat in frosting gradually.	Pour over crumb mixture in pan. Sprinkle with reserved crumbs. Bake at	300° for 45 minutes.	Cool; refrigerate. Serve topped with pie filling. Makes 9 servings.
Add oil and sugar to eggs. Then add vanilla. Sift flour, salt, soda and cinnamon together and add to mixture. Lastly, add apples and nuts. Bake at 350° for 1 hour. Serve with Cool Whip or ice cream.
Place potato grating on a towel and wring the towel to extract as much moisture from the potatoes as possible. Place potatoes in a bowl and stir in eggs. Add flour, salt and onion. Shape into 1/4-inch thick, 3-inch diameter (small) patties. Saute in 1/4-inch or more hot oil. Turn and brown until crisp. Best served hot.
Place alternate layers of potatoes, cheese, peppers and onions in greased baking dish.	Season each layer with salt and pepper. Mix 1 can cream of mushroom soup with milk. Pour over potatoes; cover. Bake for 1 1/2 hours in a 350° oven. Remove cover and let brown slightly.
In large bowl, stir together first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover, chill. Makes 5 cups.
In a large saucepot, saute onion and garlic in margarine until translucent. Add potatoes and carrot; saute 5 to 10 minutes. Add stock and dill and simmer until all vegetables are tender. Remove vegetables from pot and puree in blender with cream cheese and milk. Return pureed mixture to pot. Stir in cheese. Season with salt and pepper. Reheat over low heat.
Melt margarine; add both sugars and vanilla to butter and blend together. Add eggs, one at a time, to mixture, beating after each one. Fold in flour and pecans. Bake in greased 9 x 13-inch pan at 350° for 40 minutes. Do not overcook.
Mix in order given. Flour and grease pans. Bake at 350° for 40 minutes. Cool. These freeze well.
Mix pudding according to box directions. Layer strawberries, pudding mix and angel food cake (crumbled up) in bowl or you can mix it all together. Cover with whipped cream.
Mix ingredients in the order listed. Fry in oil, turning over as they brown. Cook until tender. Serves 4.
Beat eggs; cream butter and sugar. Add all ingredients together. Bake in crisp pie crust in moderate oven approximately 1 hour or until pie will not shake. Do not cook too dry.
Beat eggs. Add milk, flour, salt and butter. Do not beat too much. Bake at 425° for 30 minutes. Serve piping hot with butter or jelly. Yields 10 to 12.
Arrange chicken in shallow baking dish so pieces don't overlap. Cover with mushrooms. Combine soup with sour cream and sherry. Pour over chicken completely covering. Dust with paprika. Cover and bake at 350° for about 2 hours. Serves 8.
Cream shortening and sugar. Add eggs. Add soda to the buttermilk, then add to creamed mixture alternately with the flour mixture. Place in greased tins and bake in 350° oven 25 to 30 minutes. Makes 3 dozen.
Mix together and pour in greased 13 x 9-inch pan. Bake 30 minutes at 425°.
Cut each biscuit into 4 pieces. In small bowl, mix together 2/3 cup sugar and 1 tablespoon cinnamon. Roll each piece of biscuit in mixture and put into Bundt pan. Bring to boil sugar, cinnamon, margarine	and vanilla. Pour mixture over biscuits. Bake at 350° for 35 minutes. Remove from oven and turn out	onto waxed paper. Do not cut, but pull pieces apart.
Chop chicken into small pieces while partially frozen. Chop onion finely. Also chop garlic sections. On medium heat melt butter and stir-fry chicken, onion and garlic until chicken is no longer pink. Add salt and pepper; simmer. Boil noodles. Pour chicken, onions and garlic in 13 x 9-inch casserole dish. Also pour in all grease from chicken pan. Add soup and sour cream, mix well. Add noodles; mix well. Top with cheese. Bake at 350° for 20 minutes. Serves 6.
Cut pockets into thick part of breasts. Sprinkle with lemon juice and 1/2 teaspoon salt; set aside. Saute sausage, celery and onion. Mix well with mushrooms, bread crumbs, parsley, remaining salt and 1/3 cup broth. Place heaping tablespoonful stuffing into each breast pocket; secure opening with toothpick. Brush with butter and roll in bread crumbs.
Cream the butter and peanut butter. Gradually add sugar and cream well. Add unbeaten egg and extract. Sift flour and baking powder, then gradually add to the cream mixture. Fill cookie press half full and form cookies on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes five dozen.
Melt margarine; add dry ingredients together and mix with egg, apples and vanilla. Pour in deep pie shell. Bake 1 hour at 350°.
Melt butter into rectangular casserole dish. Mix flour and milk; spoon into butter. Do not stir. Pour syrup off peaches into a saucepan. Add the rest of the ingredients and bring to a boil.
Mix all ingredients in a large bowl. Blend well using a fork. Pour oil (vegetable) to coat the bottom of a large, heavy skillet. Cook pancakes on medium heat 3 or 4 minutes each side, until nicely browned.
Preheat oven to 325°. Cream margarine, shortening and sugar. Add eggs, one at a time, beating after each addition. Sift together flour, cocoa, salt and baking powder. Add alternately with milk to first mixture. Add vanilla. Pour into a pan and bake for 1 hour and 20 minutes or until toothpick comes out clean.
Peel carrots; slice in 1/4-inch rings. Cook or steam until tender-crisp; drain. Combine soup, salad oil, sugar, vinegar, salt, dill seed and pepper in saucepan; bring to a boil to dissolve. In 1/4 cup of water, dissolve 1 envelope gelatin and stir into hot soup until melted. In 2-quart container, combine carrots, green pepper and onion. Pour soup mixture over vegetables; mix well and let stand overnight.
Place margarine in rectangular dish or 10-inch square dish. Microwave at High (100%) until melted. Blend in remaining ingredients, except fish. Coat both sides of fish with butter sauce. Arrange in dish. Cover with waxed paper. Microwave at High (100%) until fish flakes easily in center with fork, 5 to 6 minutes.
Wash strawberries and slice. Slice bananas and dip in lemon juice. Prepare instant pudding and stir in bananas. Put sliced strawberries in glaze and mix. Mix all together. Let chill, if possible, overnight.
Cook carrots for 10 minutes, then drain. Heat remaining ingredients until sugar is dissolved. Add vegetables to tomato soup. Mix well and refrigerate.
Fry bacon crisp and break into small pieces. Brown hamburger and onion and drain. Put all ingredients into a crock-pot and slow cook for 4 to 6 hours.
Remove spines from crab meat, then melt butter; blend in flour and seasoning. Add milk; cook until thickened, stirring constantly. Add crab meat and heat thoroughly; serve very hot over toast.
Preheat oven to 350°. Combine first 3 ingredients until smooth; add next 2 ingredients until mixed in. Drop dough by rounded teaspoonful 2 inches apart on lightly sprayed baking sheets. Garnish with nut halves if desired. Bake in preheated oven for 12 to 15 minutes or until cookies are set. Cool on wire racks.
Peel, core and slice apples. Put in 9 x 13-inch baking dish. Pour water over apples.
Mix in mixer or blender until light. Spread over hot cake. When cool, cover and chill in refrigerator for 24 hours.
Place cottage cheese, green onion, snipped parsley, dill weed, Worcestershire sauce, pepper and garlic powder in a blender container or food processor bowl. Cover and blend or process until smooth. Chill, covered, for at least 1 hour before serving.
Combine sugar, 2 cups water, cinnamon and cloves. Simmer 5 minutes. Add remaining ingredients. Serve hot or cold.
In large pot, add water, tomatoes, paste, basil, oregano and garlic powder. Cook on medium and let boil. In large skillet, brown beef, then add onions and peppers. Let brown (be sure to drain grease off beef). Add meat to sauce and let simmer for about 30 minutes.
Combine scallions, bamboo shoots, ginger, garlic and Tabasco in small bowl. In second bowl, combine sugar, catsup, sherry, soy sauce and sesame seed. In a third bowl, mix cornstarch and water. Heat oil to 400°. Add shrimp to hot oil; cook about 2 minutes. Remove to strainer. Heat 2 tablespoons of oil. Add contents of first bowl, then second bowl, shrimp and then cornstarch with water. Serve over rice.
Cook together meat, onion, celery, bell pepper, garlic and tomatoes for 1 1/2 hours. Add mixed vegetables for 1/2 hour. Then mix in corn, potatoes, okra, salt and pepper. Cook for 30 minutes longer. Yield: 10 to 12 servings.
Cook noodles. Drain. Combine noodles and tuna, add mayonnaise, all chopped vegetables and salt. Heat on top of stove. Add cheese and stir until cheese melts. Put in casserole dish. Top with bread crumbs tossed with olive oil or with bread stuffing. Bake at 425° for 20 minutes or until bubbly.
Cut hot dogs in bite size pieces. Put jelly, chili and mustard in crock-pot and mix. Stir hot dogs into mixture. Cover and cook on low 3 to 4 hours.
Heat tomato juice with salt, sugar and pepper. Sift dry ingredients; add milk. Blend into a stiff dough. Drop by teaspoonfuls into hot juice. Cook, covered, for 12 minutes. Do not overcook. Do not remove. Cover during cooking. Serve at once. Makes 6 to 8 servings.
Line sides and bottom of pie crust with bananas. Mix Eagle Brand milk, lemon juice and sugar with electric mixer until thickens. Pour over bananas. Sprinkle pineapple (may need to squeeze juice out with hands) over creamy layer. Spread top of pineapple with Cool Whip. Sprinkle coconut and pecans on top of pie. Garnish with cherries. Chill overnight before serving.
Place chicken in greased baking dish. Mix 1/2 can water to soup and pour over chicken. Sprinkle bread crumbs and cheese over. Bake at 350° for 30 to 35 minutes. Sprinkle remaining 1/2 cup over chicken after 20 minutes and continue to bake for next 15 minutes. Turkey can be used in this recipe.
Melt margarine. Saute onions and bell peppers. Mix cornbread mix with beaten eggs and both cans of corn. Then add that to the sauteed onions and bell peppers. Pour into greased 9 x 13-inch casserole dish. Bake at 375° for 20 minutes. Whip sour cream with fork until creamy and spread on top of casserole. Then spread the 2 cups cheese on top of sour cream. Return to oven (lower to 350°) and bake 10 to 15 minutes longer. Delicious!!!!
Combine first 5 ingredients. Dip each breast in milk and dredge in bread crumb mixture. Arrange in a lightly greased 12 x 8 x 2-inch baking dish. Combine butter, garlic and lemon juice, drizzle over chicken. Sprinkle with paprika. Bake at 350° for 40 minutes or until tender. Serves 6.
Heat oven to 375°. Mix sugar, pumpkin and shortening. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Cool and spread with glaze. Makes 4 dozen.
Heat corn and milk. Gradually stir in egg, add minced onion, 1 cup cracker crumbs, salt and dash of pepper. Mix well. Pour into greased 9-inch round baking dish. Sprinkle buttered crumbs over top. Bake at 350° for 20 minutes. Makes 6 servings.
Heat cider and sugar. Combine together all the spices and wrap in a piece of cheesecloth. (Will be easier to remove them after simmering.) Simmer over low heat 15 to 20 minutes or until flavored to your liking. Serve hot. Great for holiday parties!
Parboil coon for 30 minutes in salt water; drain and place in shallow baking dish. Blend spices and liberally cover coon. Surround with sliced onions. Cover and bake at 300° for 45 minutes. Place carrots and potatoes in juice and continue to bake until vegetables are tender. Uncover and broil to brown.
Drain cherries, reserving liquid. Set cherries aside. Combine sugar, cornstarch and reserved cherry liquid in a saucepan, stirring until smooth. Add wine, lemon juice and orange rind. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in cherries. Cook until thoroughly heated. Serve with poultry or ham.
Scrub potatoes and remove any blemishes. Bake potatoes until partially cooked, but still firm. Dice potatoes and set aside. Melt butter in a large saucepan. Add flour and stir until smooth. Add chicken broth and cook over medium heat, stirring constantly. Add cream and milk; continue stirring until mixture begins to thicken. Add potatoes, parsley, chives, salt and pepper. Cook 10 minutes until thickened. Serve with green onions, cheese and bacon as garnish. Serves 6.
Preheat oven to 350°. In a bowl, combine green beans, soup, milk, half of the onions and half of the bacon bits. Pour into 1 1/2-quart dish. Bake for 30 minutes, then sprinkle remaining onions and bacon bits on top. Bake for 5 minutes. Serves 6.
Mix together flour, sugar and salt. Add shortening until crumbly. Add vinegar and water to flour mixture and work in until ingredients are moist. Divide dough into balls. Roll out onto floured board and put into pie plates.
Boil chicken and debone. Layer in 9 x 13-inch pan. Slice eggs on top of chicken. Sprinkle with seasoned salt. Mix soup and broth and pour over chicken. Combine margarine, flour, milk, mayonnaise and pepper. Pour on top. Do not stir. Bake at 350° for 30 minutes.