HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugars, oil and eggs together. Sift flour, soda and powder together. Combine all ingredients; mix well. Drop by teaspoon onto ungreased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Makes about 4 dozen.
Saute okra in oil 10 minutes. Add shrimp, onions, garlic and pepper. Cook about 5 minutes. Add water, tomatoes and bay leaves; cover and simmer 20 minutes.
Heat oven to 350°. Grease bottom only of 9-inch loaf pan. Mix all ingredients; beat 30 seconds. Pour into pan. Bake 65 to 70 minutes.
Mix all ingredients. Pour into shell. Bake 45 minutes at 350°. But since ovens differ, when pie begins to make your house smell real good, you better start checking.
Preheat oven to 350 degrees. Spray 8-inch baking dish with PAM. Layer macaroni in dish. Spread cottage cheese over macaroni. Sprinkle on spices. Then layer vegetables. Add Mozzarella evenly over vegetables. Pour chicken broth over entire mixture. Spread on tomato paste. Sprinkle top with bread crumbs and Parmesan cheese. Cover with aluminum foil. Bake for 1 hour at 350 degrees.
Remove core from cabbage. Cook in boiling water for 3 to 5 minutes or until leaves become loose and slightly limp. Drain. Pull off 12 leaves. Set aside. Mix the remaining ingredients, except the last 2. Blend tomato sauce with chili powder. Add 1/3 cup to mixture. Fill each cabbage leaf with about 1/4 cup of mixture. Put near base of leaf. Fold leaf base over filling. Roll toward tip of leaf. Fold outer edges of leaf under. Put in a 13 x 9-inch baking dish. Spoon remaining sauce over cabbage rolls. Cover with foil. Bake in a preheated oven at 350° for 1 hour.
In a large bowl, combine first eight ingredients. Cover and refrigerate for 8 hours or overnight. Serve with tortilla chips. Yield: 7 cups.
Saute oil, garlic, onion, celery and basil for 2 to 3 minutes. Stir in broth and beans. Cook 9 to 12 minutes. Stir in tortellini. Continue cooking until tender. Garnish with fresh Parmesan cheese.
Bring water, cocoa and butter to a boil in saucepan. Combine remaining ingredients in mixing bowl. Pour boiled mixture over combined mixture and mix well. Bake in sheet pan for 20 minutes at 400°. When baked, ice with frosting.
Add all ingredients except flour. Mix together. Add flour. Knead. Let rise for about 45 minutes. Knead again and put into greased pans and let rise in warm place about 65 minutes. Bake at 350° for 40 minutes.
Combine cornbread, bread crumbs, salt, pepper and sage; set aside. Place on medium heat until boiling. Pour over bread mixture; add eggs and mix well. Pour into a greased 13 x 9-inch Pyrex dish and bake at 350° for 45 minutes or until set.
Mix dry ingredients together. Stir in egg and milk. Roll out to about 3/4-inch thickness on a well floured surface. Cut in triangles or with biscuit cutter before frying.
Brown in large skillet the hamburger, onion and bell pepper. Drain off any liquid. Add tomato sauce, taco seasoning and corn. Mix well.
Mix the soda and buttermilk; let stand while mixing candy. Melt the candy bars and syrup over low flame or in microwave. Cream together the oleo and sugar. Add eggs and Hershey mixture to creamed oleo-sugar mixture. Sift the flour; add alternately with buttermilk. Add the vanilla and chopped nuts. Bake for 1 1/2 hours at 350° in a tube pan. Let cool for a while, then turn out of pan and cover while warm.
Combine mayonnaise, Cool Whip, salt and curry. Add celery, grapes, chicken and almonds. Mix together. Refrigerate.
Combine all ingredients. Grease a baking dish. Fill; top with more cheese. Cover with foil and bake 45 minutes at 350°.
Soak crackers in milk. Beat egg whites until stiff; set aside. Add rest of ingredients to cracker mix. Fold in egg whites. Bake 30 minutes at 325°. Use 2 (8-inch) pans. Good with Easy Custard Frosting.
Mix cornstarch, sugar and salt in top of double boiler. Stir in milk slowly; cook over boiling water until thickened, stirring constantly. Stir small amount of milk mixture into egg yolks, stir back into milk mixture. Cook for 2 minutes. Cool. Mix confectioners sugar and peanut butter until crumbly. Sprinkle 2/3 mixture in pie crust. Add the rest of peanut butter mixture to filling and pour into pie crust. Cover with meringue and brown in oven at 325°.
In pie dish or pan, mix flour, sugar and salt. Combine oil and milk. Whisk briefly. Pour over dry ingredients and mix with a fork. Then pat into dish to form crust. Bake at 400° for 15 minutes. Lower temperature to 350° until done. Fill as desired. Makes 1 pie crust.
In large skillet, brown pork chops in oil. Spread kraut over browned pork chops. Top with sour cream and paprika. Simmer 30 to 40 minutes, until pork chops are tender.
In medium bowl, beat egg yolks. Stir in Eagle Brand and ReaLemon. Pour into prepared crust. Chill thoroughly. Top with whipped topping of your choice.
Add the vanilla beans to the vodka and close tight. Let stand 2 to 3 months. The vodka mixture will turn amber colored.
Tofu needs to be sliced and mashed up in pan. Add all ingredients. Cook until liquid is gone. It takes the place of scrambled eggs. Serves 4 to 6.
Cook squash in 1 1/2 cups water to which 3/4 teaspoon salt has been added for about ten minutes. Drain and add next five ingredients. Butter a 2-quart baking dish and put 1 cup of stuffing in the bottom. Add squash mixture; top with remaining stuffing and dot with butter. Also sprinkle with almonds if desired. Bake at 350° for 15 minutes.
Cook rice according to directions on package. Mix the soy sauce and pepper in a small bowl; set aside. Place chicken in a medium bowl and add 1 tablespoon to chicken. Mix well to marinate. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add eggs; stir to cook until done. Make sure eggs are separated. Remove and put on a plate. Set aside. Add remaining oil to wok or skillet. Add chicken; stir-fry until fully cooked. Remove; put on plate and set aside. Cook onions, carrots and peas in wok or skillet; stir-fry for 1 minute. Leave in wok or skillet.
Cream together shortening, sugar and eggs. Add flour, salt, baking powder, baking soda, sour milk, mashed bananas and vanilla. Bake at 375° for 25 minutes; makes 24 cupcakes, or at 350° for 30 to 35 minutes in 9 x 13-inch pan.
Cook raisins in the water until water is cooked out. Cool. Add applesauce, eggs, sweetener, oil and vanilla; beat well. Sift dry ingredients together and add to applesauce mixture. Mix well. Bake in loaf pan sprayed with Pam for 1 hour at 350°.
Combine lard and boiling water. Let cool. Add the 1/8 cup warm water, the yeast and 1 teaspoon of sugar. Let stand until yeast is melted.
Cook broccoli; drain. In 2-quart casserole dish, combine all ingredients except almonds. Bake at 350° for 30 minutes. Stir and sprinkle almonds on top and return to oven for 5 to 7 minutes or until heated through. Serves 6 to 8.
Grease 13 x 9 x 2-inch baking pan. In large bowl, beat butter for 30 seconds. Add sugar and beat until fluffy. Add eggs and beat well. Stir in chocolate syrup. Stir in the flour (batter will look curdled). Pour the batter into prepared pan. Bake 30 minutes in 350° oven or until toothpick inserted in center of brownies comes out clean.
Cook vegetables until almost done. Drain. Coat baking dish, 9 x 13-inch, with butter. Add vegetables. Stir in cheese, milk and soup. Bake at 350° for 30 minutes. Add onion rings and bake another 10 minutes.
Cream first 5 ingredients. Add rest of ingredients and mix well. Drop by teaspoon on an ungreased cookie sheet about 1 inch apart. Press down with a glass which has been dipped in sugar. Bake in a 350° oven until light brown.
Place chicken, salt and barbecue sauce in crock-pot. Turn on low. Cook slow all day and it is ready when you get in from work.
Mix corn meal, flour, baking powder, garlic salt and onion in a bowl. Add enough boiling water to moisten. Add mixture of egg and milk. When adding water, it will foam up, do not add too much. Drop from teaspoon into hot fat and fry.
First Layer: Melt 1/3 cup oleo; mix with graham cracker crumbs. Press in a 9 x 12-inch pan. (Save some for top.)
Combine beef, salt and pepper and mix lightly. Shape into 2 patties. In a greased heavy frying pan, grill hamburger patties over medium-high heat 4 to 5 minutes per side for rare and 6 minutes per side for medium. Add vegetable oil to pan and then onions. Saute onions until soft and golden brown. Top 2 slices of bread with hamburgers, then with onions, a slice of cheese and remaining slices of bread. Lightly butter outside of sandwich and grill on a griddle or in a heavy frying pan until brown on both sides and cheese is melted. (If you prefer, you can make sandwich with rye toast and melt the cheese under a broiler.)
Beat eggs. Melt and cool butter and add to eggs. Mix in baking powder and flour and stir until they dissolve. Add the can of cheese soup (undiluted). Grate cheese and add to egg mixture. Add pepper. Saute bacon; drain and crumble. Saute 1/2 pound sausage; drain all fat off. Saute mushrooms and drain. Add any or all you'd like. Blend into egg mixture. Bake for 1 hour at 300°. (You can prepare the night before, refrigerate and bake the next morning.)
Mix all ingredients in large bowl and cover well. Place bowl in refrigerator for 3 to 4 days, but re-mix again once each day.
Mix together 1 egg in 1/2 cup water and vinegar. Mix flour, salt and sugar together and cut in shortening. Stir egg mixture into flour mixture. Makes 2 double crust pies.
Follow directions for pudding mix. When pudding is chilled, put puffed rice in a large bowl. Add peanut butter and honey; mix well. Pour pudding over rice mixture. Put Cool Whip on top. Cover and refrigerate until ready to serve. Makes 8 servings.
In large saucepan, mix sugar, cocoa, butter and milk. Bring to rolling boil and cook for one minute (until a drop forms soft ball in cold water). Remove from heat and add oatmeal, peanut butter and vanilla. Mix well. Drop by spoonful on wax paper. Let cool.
Add 1 can water to frozen lemonade concentrate. Add apricot nectar and pineapple juice. Serve in 12 ounce glasses that have about 1 cup chilled ginger ale and ice already in the glasses. Trim with lemon slices.
Thaw asparagus; drain well and set aside. Combine soup, milk, Worcestershire sauce, salt and pepper. Mix well and set aside. Layer half of asparagus, water chestnuts, mushrooms, pimento, egg and soup mixture in a greased 8-inch square baking dish. Repeat layers. Cover and refrigerate. Remove from refrigerator. Let stand 30 minutes. Sprinkle onion rings over top. Bake uncovered at 350° for 25 minutes.
Preheat oven to 375°. In large skillet, brown ground beef and drain off excess fat. Stir in all remaining ingredients except biscuits. Cook until mixture is hot. Separate biscuit dough and place on top. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown.
Soak gelatine in 1/4 cup water. Heat half of eggnog to near boiling. Add gelatine; stir until totally dissolved. Remove from heat. Add sugar; stir, then add rest of eggnog and sherry. Stir and refrigerate.
Combine turkey, 3/4 cup cheese, celery, olives and salt. Mix lightly. Place bread cubes in 13 x 9-inch baking dish. Top with turkey mixture and remaining bread cubes. Combine all remaining ingredients except cheese. Pour over bread. Refrigerate overnight. Top with remaining cheese. Bake at 375° for 45 minutes or until set. Let stand 10 minutes before serving. Makes 10 servings.
Cream butter until light and fluffy. Add sugar and vanilla and mix thoroughly. Add flour, salt and nuts and mix well. Shape into walnut sized balls. Place balls on ungreased baking pan in 325° oven for 20 to 30 minutes. Do not overbake. Roll in powdered sugar and cool; roll again in sugar.
Mix cake mix, jello, strawberries, milk and eggs with spoon, then beat 2 minutes. Pour into greased and floured sheet pan and ice.
Mix ingredients in large mixing bowl. Use 2 to 3 teaspoons per cup of hot water.
Combine all ingredients in a small bowl. Store in a air tight container. Great on Fish, Poultry and Pork. Makes 1/2 cup.
Mix all ingredients together well. Shape into a sausage and wrap in tinfoil. Steam for 1 1/2 hours.
Melt margarine and cook onions until tender. Spray casserole with Pam; line bottom with cracker crumbs. Add onions and soup in layers until dish is full. Beat eggs, milk, salt and pepper together. Pour over casserole. Sprinkle with grated cheese and remaining cracker crumbs. Bake at 350° for 30 minutes or until brown and bubbly.
Boil broccoli 5 minutes and drain. Mix remaining ingredients with broccoli. Top with crumbs (bread, cracker, potatoes chips or whatever) and dot with butter. Bake 30 minutes, uncovered, at 350°.
Mix together. Pour into loaf pan. Bake at 350° for 30 to 35 minutes.
Combine sugar, water, cinnamon, nutmeg, and food coloring. Bring to a boil. Remove from heat and add butter. Set aside.
Heat milk to boiling. Then in a large bowl, mix the sugar, Crisco and salt. Next, crumble the yeast cube in warm water. Mix the egg in with the milk. Stir milk and egg into large bowl along with water and yeast mixture. Combine all ingredients well. Roll out dough and spread butter on it. Sprinkle cinnamon all over butter dough. Roll dough into a large log; cut 3 inch slices off end. Lay on cookie sheet. Bake them for 20 minutes at 300°. Let cool. Eat warm!
Bake chicken at 375° for 45 minutes. When cooled, remove meat and dice. Set aside. Next in bowl mix soup, celery, almonds, salt, onion, lemon juice and mayonnaise. Add diced chicken and pour mixture into a buttered casserole dish. In a small bowl, mix potato chips and cheese, then sprinkle over casserole evenly. Bake at 375° for 30 minutes or until bubbly.
Combine all ingredients; shape in loaf pan. Bake 1 hour at 350° or until done. Serves 4 to 6.
Cut squash pieces into about 4 x 6-inch pieces. Brush melted butter evenly inside part of the squash. Sprinkle nutmeg and 1 tablespoon brown sugar over each piece of squash. Place in shallow pan in oven. Preheat oven to 350°. Bake for 45 minutes or until tender. Serves 6.
Pour both cans into 9 x 13-inch glass pan. Pour yellow cake mix evenly over the top. Pour melted margarine onto cake. Bake at 375° for 35 minutes or until golden brown.
Mix together; spread mixture on 6 to 10 medium flour tortillas. Roll up. Toothpicks will hold them together. Refrigerate 2 to 3 hours. Cut into slices.
Cover cookie sheet with rolls. Press seams together to form large crust. Bake 7 to 8 minutes in 375° oven. Mix together Miracle Whip, cheese and dressing mix. Spread on cooled crust. Spread finely chopped vegetables on top and press into cheese mixture. Top with grated Cheddar cheese. Cut into small squares. Serve as an hors d'oeuvre. Serves 25 to 30.
Prepare cake mix according to directions, using eggs, oil and water. Pour into greased 13 x 9-inch pan. Bake in 350° oven for 25 minutes.
Place sugar, canned milk and butter in large pan on stove. Bring to	boil, stirring constantly, for 6 minutes. Remove from heat. Immediately add Hershey bars, chocolate chips and other ingredients.	Spread in a buttered 9 x 13-inch pan. Cool and cut into squares.
Remove the inner lining of the stomach and discard. Wash stomach well and then soak in salt water several hours. Drain and fill stomach with filling. Sew securely.
Melt butter; add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add salt and stir in cooked peas.
Mix shortening, sugar, egg and sifted dry ingredients. Add alternately with milk. Bake for 20 to 25 minutes in muffin tins.
Cook on medium heat until mixture thickens. Take 4 or 5 tablespoons of mixture and add to the egg yolks. Blend together and add to the other mixture. Add butter, lemon rind and lemon juice. Cook 2 minutes.
Soften cheeses and combine in large bowl; beat until well mixed. Add chopped garlic and 2 cups chopped pecans and mix well. Place in fridge for a few minutes. Tear off large sheet of Saran Wrap or foil. Place on table and sprinkle with chili powder and remaining nuts. Form balls or logs and roll in paper with chili powder and nuts.
Mix all ingredients and pour into 9 x 13-inch greased baking dish. Bake 35 to 40 minutes at 350°.
Whip eggs. Add sugar slowly and beat until stiff. Add whipping cream, one cup at a time, beating well between cups. Be careful not to beat until it is butter. Blend in vanilla, salt and milk. Pour into ice cream bucket and plug in your freezer or call the children to help in turning the crank. Enjoy!
Butter a baking dish. Put in al dente cooked spaghetti with parsley and oregano. Slice tomatoes over spaghetti. Sprinkle basil on top. Grate cheese; sprinkle on top, then sprinkle crumbled bacon and chopped onions. Pour heavy cream over entire mixture. Add salt, pepper and paprika. Put in preheated 350° oven. Bake 20 minutes until heated through and cheese is melted. Serves 4 to 6.
Melt chocolate chips and margarine together. Beat eggs and powdered sugar together. Add melted mixture to egg mixture. Add vanilla and walnuts. Pour into buttered 9 x 12-inch pan. Set in refrigerator 1 1/2 hours. Cut before it sets too firm.
Melt margarine and saute onion. Add water and bouillon. Bring to a boil. Add broccoli and simmer for 5 minutes. Add milk and Velveeta. Simmer until melted on low heat, stirring frequently.
Put the beef in a pan and you fry it for 30 minutes. Put the cheese in a pan you fry it. Take the tortilla, and then you put in the ingredients, like the beef, the cheese, lettuce and tomatoes. Then you shove it in your mouth and eat it.
Combine enchilada sauce mix, tomato sauce and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside. Combine 1/2 of each cheese in a medium mixing bowl. Add sour cream, 1 cup green onion and cumin. Mix well.
Bring frozen broccoli to boil in salted water; drain. Saute celery and onion in oleo, then mix all ingredients together, adding chicken last. Bake in casserole dish in 350° oven for 35 minutes.
Melt chocolate chips and oleo in top of double boiler. Cool thoroughly and add marshmallows. Divide dough into 2 parts, form rolls and roll in powdered sugar and coconut on wax paper. Store in refrigerator until firm. Slice into desired thickness.
Preheat oven to 350° (325° in glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour milk evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store at room temperature, lightly covered.
Grease 9-inch square baking dish or pan. Heat oven to 350°.
Scrub very small cucumbers and cover with ice. Let stand for 4 hours. Drain and put into sterile jars. For each quart jar, add 1/8 teaspoon alum, 3 cloves garlic and 2 heads dill.
Mix flour, baking powder, salt, sugar and shortening until well blended. Refrigerate. When ready to make biscuits use 1 cup mix and 1/3 cup milk. Roll or drop and bake.
Preheat oven to 350°. Score both sides of steak by making shallow cuts in a diamond pattern. Pound with a meat mallet until meat flattens to a 12 x 8-inch rectangle. Mix together spinach and cheese; spread mixture on steak. Sprinkle with garlic. Roll steak in jelly roll fashion, beginning at short side. Skewer meat roll with toothpicks 1 inch apart. Cut meat roll into 8 one inch thick slices. Place slices on a cookie sheet coated with nonstick spray. Bake for 12 to 15 minutes for medium doneness.
Preheat oven to 250°. Place popcorn in a large 4-inch deep buttered baking pan. Keep warm in oven. Cut two large pieces of wax paper to fit on 2 cookie sheets. Lightly butter the wax paper. In a larger saucepan, combine the sugar, corn syrup, butter, salt and cream of tartar. Bring to a boil, stirring constantly then cook without stirring until mixture reaches 250° on a candy thermometer. Stir in gelatin powder and continue cooking for about 1 minute until mixture reaches 260°. Remove from heat. Stir in baking soda quickly but thoroughly. Remove popcorn from oven and pour syrup mixture at once while foamy over popcorn. Mix gently to coat. Bake at 200° for 1 hour, stirring 2 or 3 times. Turn out onto wax paper. Cool completely, then separate into small pieces. Store in tightly covered containers.
Dissolve Jell-O in hot water. Cool. Add 1 cup 7-Up, drained crushed pineapple, marshmallows and sliced bananas. Chill until firm.
In a large bowl, mix the first 9 ingredients. Shape into small meat balls. Heat 1/2 cup oil in large skillet on medium heat. Place meatballs in oil. Cover and cook slowly. Turn meatballs occasionally. Drain oil. Mix chili sauce and grape jelly in skillet; heat until blended. Add meatballs, cover and simmer about 20 minutes. Makes about 20 meatballs.
Heat wok with 1 tablespoon oil added (large skillet may be used). When wok is hot, add broccoli slaw or cabbage. Cook until heated through, but still crisp. Add a teaspoon of soy sauce, mushrooms, water chestnuts and onion. Stir and add rice. Stir thoroughly and add soy sauce until desired salt flavor is reached. Pepper to taste. Cooking time after all ingredients have been added is 2 to 3 minutes. Serves 4.
Cut tomatoes, peppers and onions in small pieces. Put in large pot. Boil about 30 minutes; add sugar and vinegar. Boil for another hour, stirring occasionally. When ingredients have thickened, pour into jars and seal.
In skillet, brown beef and drain fat. Brown onion and green pepper. Add to browned beef. Add beans, macaroni and juice. Mix well.
Prepare coals in grill for a medium heat. Lay out 4 pieces of aluminum foil large enough to hold 1 breast and 1/4 vegetables. Remove skin from breasts, if desired, and place one in center of each foil. Spread each breast with about 1/2 teaspoon of mustard. Clean vegetables and quarter, then place equally around chicken. Season all and wrap tightly in drug store wrap so there is no leakage.
Pour first 3 ingredients over Crispix cereal. Stir until well coated. Pour into a plastic bag and toss with powdered sugar until chocolate is covered. Store in airtight container.
Mix sugar, bran, salt, and shortening. Add hot water. In another bowl pour lukewarm water over yeast. Beat eggs separately and add to sugar bran mixture. When cool, add yeast to the mixture. Add flour which has been sifted. Put mixture in refrigerator. When it has doubled in size, it is ready to make rolls. Let rise thoroughly. Bake in hot over 400° - 450°.
Put softened cream cheese in middle of round or oval shaped plate. Flatten and shape. (Leave edge for crackers.) Pour on bottle of cocktail sauce. Smooth and spread around. Put the crab meat all over the top.
First quart of sherbet should be softened. Blend the orange drink with the soft pineapple sherbet in your punch bowl. Float second quart of sherbet in your punch bowl. Pour needed drink over the floating sherbet. As you need more punch, add orange drink or sherbet as needed. Serves 45.
Mix all ingredients together. Bake for 1 hour at 350°. Best if put in flat baking dish. Serves 6.
Mix together thoroughly sugar, shortening and eggs. Stir in sour milk and banana. Sift together and stir in flour, baking powder and soda. Add walnuts and pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Preheat oven to 350° and bake for 50 to 60 minutes. Toothpick inserted in center will come out clean. Cool in pan for 10 to 15 minutes, then wrap in foil and refrigerate.
In large heavy skillet over medium heat, heat 2 tablespoons oil. Saute onion and bell pepper about 3 minutes. In large bowl combine onion, bell pepper, salmon, bread crumbs, salt (if desired), black pepper and eggs. Stir gently to mix. Form mixture into 8 to 10 small or 6 medium-sized patties. Dredge in coating until lightly covered. In same skillet, heat oil for pan frying until hot; add croquettes (do not overcrowd). Fry patties until cooked through and golden brown, about 5 minutes on each side.
Cook broccoli 5 minutes; drain. Place in baking dish. Chop cheese into small pieces and place over broccoli. Crumble crackers over cheese; pour melted butter over top. Bake at 350° for 25 minutes or until bubbly.
Combine flour, sugar, salt and soda. Mix oleo, Crisco, cocoa and water. Bring to a boil. Pour into dry ingredients. Add beaten eggs and buttermilk. Mix well and pour into greased 11 x 16-inch pan. Bake at 400° for 30 minutes.