HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat all ingredients until smooth. Grease griddle and heat. For each pancake, pour about 1/4 cup batter. Cook until bubbly. Flip, cook until golden. Serve with applesauce. Makes 10 to 12.
Cream together shortening and sugars. Add eggs, vanilla, flour, baking soda, salt, cinnamon, chocolate chips and nuts. Place tablespoons of cookie dough on baking sheet. Bake at 350, until light brown in color. Do not overbake.
Boil chicken until done. Remove; set aside. Cook spaghetti in broth from chicken. While spaghetti is cooking in separate pan, saute onion in butter with celery. When that's done, add soups, tomatoes and chicken to saute mixture. Put spaghetti in a 9 x 13-inch pan or casserole dish. Add soup mixture. Top with cheese. Heat oven to 350° until cheese melts. Taste even better left over.
Bake cake as package directs for a 9 x 13-inch pan. Cool well. Cut cake into 1-inch squares. Layer ingredients in a clear punch bowl in order given. Repeat. Top with cherries.
Drain pineapple and oranges. Mix with peach pie filling. Let this set until ready to serve. Add bananas and strawberries and sugar when ready to serve. Serve with Cool Whip.
With mixer, mix sour cream, Cool Whip and cream cheese. Stir in fruit cocktail, pineapple and strawberry jello. Mix well. Ready when mixed or can be chilled.
Cream butter, Crisco and sugar. Add vanilla, then eggs, one at a time. Stir in flour and 7-UP. Pour in tube pan and bake at 350 degrees for 1 hour and 20 minutes.
Preheat oven to 350°. In 13 x 9-inch pan melt butter. Sprinkle crumbs over butter. Pour Eagle Brand milk over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars. Store loosely covered at room temperature.
Combine all ingredients except for the cheese. Mix well and shape into a pond, reserving 1/3 of the mixture. Put meat loaf on covered cookie sheet. Place cheese in the center of the pond. Cover with remaining meat loaf mixture. Cover meat loaf with catsup. Bake at 350° for 1 hour approximately.
Skin the inside skin from the ribs, stick knife under it and peel. Rub ribs with brown sugar. Bake 1 1/2 hours at 325° oven. Put barbecue sauce on the last 15 minutes.
Beat eggs well. Add bread and beat at high speed until well blended. Add skim milk powder, baking powder, lemon rind and sweetener, mixing a minute longer. Gently fold in berries. Pour mixture into 8 cupcake tins that have been coated with Pam spray. Bake at 350° for 20 minutes.
Place meat in 5-quart (I prefer cast-iron) Dutch oven and completely cover with beer. Tie allspice, peppercorns and bay leaves in a cloth bag (I use cheesecloth) and add to the kettle. Add salt, marjoram and half of the onion. Simmer for 2 hours in covered pot. Dice all vegetables and add to kettle. Cover and simmer for approximately 45 minutes or until potatoes are tender. Remove the cloth bag and serve. Serve with hearty wheat rolls. Yields 6 to 8 servings.
Melt 2 tablespoons margarine in a 9 x 9-inch pan. Then sprinkle the ingredients over it in layers.
Cook chicken and debone. Mix other ingredients and heat. Pour into greased casserole. Top with biscuit topping. Bake at 425° for 30 minutes or until biscuit top is done.
Mix as you would any pound cake. Bake at 325° for 1 to 1 1/2 hours.
Melt chocolate chips and peanut butter in a heavy saucepan over low heat. Stir until melted and smooth. Remove from heat. Fold in marshmallows. Pour into a 9-inch greased pan (butter flavored Pam is good). Chill until firm. Cut into squares to serve.
Dissolve Jell-O in hot water. Add cold water, lemonade and pineapple juice. Mix well. Before serving add chilled ginger ale, pour carefully to avoid excess foam.
Slice cucumbers thinly. Add onions, peppers and whole garlic cloves. Add salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients in large kettle. Add cucumber mixture; bring just to a boil. Seal in hot jars. Process 5 minutes in boiling water bath. Makes 8 pints.
Place in large baking dish enough chicken, sliced potatoes (not thin slices), peeled carrots and sliced onion to cover dish. Add approximately 3/4 soup can of water with soup. Pour over chicken and vegetables. Add the butter or margarine in 1 tablespoon slices. Cover with foil and bake for approximately 1 hour at 400°.
Mix salsa and cream cheese and put in serving dish. Sprinkle Cheddar cheese on one half and olives on the other half. Serve with taco chips.
Mix all ingredients together. Drop by teaspoon into hot oil or grease and cook until light golden. Drain on paper towels before serving.
In medium saucepan, cook onion, celery, carrot, garlic and jalapeno peppers in butter or margarine until onion is tender. Stir in black beans, ham, cilantro or parsley and salt. Bring to boil; reduce heat. Simmer, uncovered, for 10 minutes or until desired consistency. Makes about 2 cups.
Cream sugar and shortening. Sift other ingredients and add to creamed mixture. Chill. Roll out 1/4-inch thick. Cut. Put on lightly greased pans. Bake at 350° for 10 minutes. These come out soft.
Combine 1/4 cup (60 ml) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan; cook and stir over medium heat until slightly thickened. Remove from heat and stir in vanilla and remaining coconut. Form into 8 bars. Allow to firm and cool completely and dip in chocolate.
Cook macaroni for 15 minutes; drain. Run water over; drain. Put back into pan. Add margarine, cheese, milk, salt and pepper. Cook until it thickens.
Wash and dry spinach; remove stems. Mix all ingredients except egg and bacon in a shaker. Sprinkle over spinach. Top with egg, bacon and sesame seed.
Mix shortening, sugar, eggs, bananas or your flavor and water. In another bowl, sift flour, baking soda, baking powder, salt and spices. Add mixtures together and mix well. Add nuts. Pour mixture into jars filling half full. Place jars on cookie sheet in oven and bake at 325° for 45 minutes. When bread is done remove jars one at a time and whip off edges and seal with lids tightly. The heat will seal the jars and the bread will keep for 1 year. If you like, you can use self rising flour and leave out baking powder, soda, and salt.
Cook the broccoli and onions together. Do not drain. Add soup, broth and milk. Simmer until hot. Stir in cheese until melted.
Cream butter, egg yolks and sugar. Add milk and sifted dry ingredients, then beaten egg whites. Pour into oblong cake pan and sprinkle with topping.
Cream sugar and shortening. Add egg and molasses and then add all other dry ingredients. Chill overnight, or at least a couple of hours. Make into balls. Dip one side into sugar and press out with a fork on a cookie sheet. Bake 8 to 10 minutes at 400°.
Mix together cheese and sausage. To this, add biscuit dough. Divide the dry biscuit mix into 3 equal parts, adding each part separately. The mixture will be stiff and should be kneaded several times. The cheese and sausage will hold the dough together. Set aside.
Alternate layers of potatoes, celery, beef, onions and tomatoes in greased 2-quart casserole. Sprinkle each layer with salt and pepper. Garnish with green pepper rings. Bake at 350° for 2 hours. Makes 6 servings.
Boil 1 cup water with cornstarch until clear; add jello. Stir until dissolved and add 1 cup cold water. Pour mixture over strawberries that have been placed in the pie shell. Chill and top with whipped topping (I use Cool Whip).
Cook together apricot Jell-O, sugar and pineapple until it boils. Let cool.	Mix cream cheese and baby food together with mixer. Stir into	Jell-O	mixture. Stir	in Cool Whip. Refrigerate.
Heat oven to 325°. In small bowl combine all ingredients except whipped cream. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Pour into greased 9-inch square baking pan. Bake for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cut into squares. Serve warm with sweetened whipped cream.
Brown cube steaks in olive oil. Place steaks in crock pot. Add soup with water as directed on can. Add soup mix; stir to combine.
Grind ham, eggs and pickle relish. Mix together Miracle Whip, vinegar, sugar and milk and pour over ham mixture. Mix together.
Beat eggs and cream with sugar and margarine. Add vanilla. Add other ingredients and mix well. Pour into 9-inch pie shell. Bake at 350° for about 40 minutes.
Combine first 5 ingredients in a large Dutch oven. Cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender. Drain off pan drippings. Stir in chili powder, flour and sugar. Add remaining ingredients; stir well (mixture will be very thick). Cover and simmer for 30 minutes over low heat. Yields 8 servings.
Bring to a good boil. Add broken up pecans. Cook about 7 minutes or until it turns a caramel color. Take off stove. Add margarine. Take off stove and add soda. Stir very fast and mix well. Pour on buttered cookie sheet. Spread over sheet.
Fully cook sausage; drain. Combine sausage, onion, cheese, flour and parsley flakes. Mix well. Spread in unbaked pie shell. Beat together eggs and evaporated milk; pour over sausage mixture. Bake on preheated cookie sheet at 375° for 35 to 40 minutes or until filling is set.
Cook squash, onion and bell pepper until tender, drain well. Mash and add margarine and cheese or cheese soup, stir until cheese melts. Mix milk and eggs. Add to squash. Mix well, then add crushed saltines. Pour into casserole dish and bake at 350° for 25 to 30 minutes or until lightly brown.
Peel eggplant and cut into 1/4-inch slices. Sprinkle both sides with salt and allow to sit 30 minutes. Rinse eggplant slices and pat dry. Combine bread crumbs and 1/4 teaspoon salt. Place slice of cheese between 2 slices of eggplant. Trim cheese to fit. Dip eggplant-cheese sandwich in egg and dredge in bread crumbs. Fry in hot oil until golden brown.
Cook rice and broccoli separately. Drain broccoli. Add the other ingredients and bake at 350° for 30 minutes. Top with grated Cheddar cheese. Serves 8 to 10.
Mix cream cheese, sugar, and whipped topping. Pour in pie crust. Top with with cherry pie filling. Refrigerate. Serve chilled.
Spread everything into a 9 x 13-inch glass pan in order given. Drain pineapple juice to pour on top of dry cake mix with melted margarine. Bake at 325° for 1 hour or 350° for 45 minutes. Cut into squares. You can top with Cool Whip.
Boil sweet potatoes; peel and slice. Arrange in layers in a greased casserole, sprinkling each layer with brown sugar, salt and bits of butter. Bake in moderate oven (375°) about 30 to 45 minutes. Makes six servings.
Combine onion and turkey bacon in medium skillet, heated with olive oil. Cook 10 minutes over medium-high heat. Thaw pie crust and bake in a 375° preheated oven for 5 minutes. Spread onion mixture in pie crust. Top onion mixture with cheese and set aside.
Marinate chicken for 1 hour and then grill or bake in the oven.
Mix all ingredients together. Put into clam shells. Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese and place under broiler until slightly browned.
Cut rolls in halves; drop around in Bundt pan. Sprinkle mixture of butterscotch pudding, brown sugar and cinnamon over dough. Sprinkle pecans on top; pour melted butter on next. Cover with foil and towel. Let stand overnight. Bake at 350° for 20 to 25 minutes. (I bake even longer.)
Arrange half of challah bread in a lightly greased 13 x 9-inch pan. Sprinkle with cheese pieces and top with remaining bread. Whisk together eggs and next 3 ingredients. Pour over bread mixture; cover and chill 8 hours. Bake, covered, at 350° for 25 minutes. Uncover and bake 20 more minutes.
Mix all ingredients together. Put in loaf pan and shape. Garnish with catsup and olives. Preheat oven to 350°. Bake 1 hour and 15 minutes.
Sift flour, cornmeal, soda and salt in large mixing bowl. Measure in cold water. Add molasses; mix thoroughly. Beat with wire whisk to get the flour lumps out. Pour into two greased 1-pound coffee cans. Set in kettle of water; steam for 2 1/2 to 3 hours.
Combine cracker crumbs, 1/2 cup blanched almonds and 1/3 cup sugar in food processor. Add the butter and process thoroughly. Press mixture into bottom and up halfway on sides of 8 1/2-inch spring-form pan. Set aside.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the crumbs.
Grease 9 x 13-inch pan. In large bowl, mix cereals and peanuts. In medium bowl, microwave caramels and water on Medium for 3 to 5 minutes until caramels are melted, stirring every 2 minutes. Pour over cereal and mix thoroughly. Spray hands and press into pan. Let stand for 1 hour.
Cook potatoes with skins on. Cool, peel and cut into bite size pieces. Place in large bowl. Cook and peel eggs. Chop 6 eggs, using egg slicer 2 ways. Add to bowl. Slice 2 eggs, using egg slicer 1 way and set aside for garnish. Finely chop celery stalks and add to bowl. Spoon 3/4 jar of Miracle Whip into bowl and mix until all potatoes are well covered. Add salt and pepper to taste and mix in. Garnish top with reserved egg slices and lightly sprinkle with paprika. Chill and serve. (This salad is best served chilled, not ice cold.) Serves 15 to 18.
Combine apples and sugar in bowl; let stand for 1 hour. Beat eggs with oil and 1/2 teaspoon vanilla in large bowl. Sift in mixture of flour, soda, salt and spices; mix well. Add apples and nuts and mix well. Pour into greased Bundt pan. Bake at 350° for 1 hour or until cake tests done.
Mix cream of chicken soup and can of cream; mix cornbread stuffing with chicken broth. Cover bottom of casserole dish with chicken. Spread stuffing on top. Bake 30 to 40 minutes at 350° or until brown.
In a 10-inch skillet, melt butter over medium heat. Add remaining ingredients except tomato and cheese. Continue cooking, stirring occasionally, until zucchini is crisp-tender (7 to 10 minutes). Add tomato wedges. Sprinkle with cheese. Cover and let stand 2 minutes or until cheese is melted.
Combine dry ingredients. Add milk. Add rest of ingredients and mix well. Put in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until brown.
Brown hamburger with garlic and onion. Drain. Add rest of ingredients and cook slowly for 1 hour. Serve on hamburger rolls.
Brown and drain sausage. Mix with softened cream cheese. Unroll crescent rolls into rectangles. Put mixture down middle of dough and roll back up. Makes 8 rolls. Refrigerate until firm. Slice into 1-inch slices.
Arrange 1/6 of the vegetables on each cube steak. Roll up and secure with toothpick. Over medium heat, in hot oil, brown on all sides. Remove skillet from heat. Remove beef rolls. Add soup and water. Stir well, but gently. Add beef rolls. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes or until tender.
Mix gelatin and water according to package directions. Add strawberries and pineapple, mixing well. Put half of mixture in dish and refrigerate until firm. Spread sour cream over chilled gelatin, then put remaining gelatin mixture on top. Refrigerate until set.
Sift together the flour, soda, salt and spices. Blend Wesson oil and sugar. Add eggs and prunes; beat until light and fluffy. Add dry ingredients alternately with milk and vanilla. Pour into a greased and floured 10 x 13 1/2-inch pan. Bake at 350° for 35 to 40 minutes.
Mix milk with dry ingredients until smooth and pour over ham arranged in baking dish. Bake at 350° for 45 to 50 minutes or until tender.
Heat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs in large bowl. Stir in flour, tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix sugar and cinnamon. Roll balls in mixture. Place 2 inches apart on ungreased cookie sheet. Bake until golden brown. Makes about 6 dozen cookies.
Melt butter and blend with cottage cheese in a bowl with mixer until smooth. Slowly add Bisquick and sugar. Blend well. Add eggs one at at time. Pour mixture into greased loaf pan. Bake at 350° for 40 minutes. Serve with jam and/or sour cream.
Preheat oven to 325°. Cream sugar and Crisco. Add 1 egg at a time; blend well. Add remaining ingredients. Bake for 1 hour and 25 minutes.
Soak beans overnight; cook until just tender. Drain and cool. Add corn, scallions, celery, bell pepper, relish and cumin. Stir to mix thoroughly. Add vinegar, oil and salt and pepper; mix in. Add cheese last, mixing carefully to avoid breaking up cubes. Makes 6 servings of about 1 cup each.
Mix together. Form patties by dropping heaping tablespoonfuls into hot oil. Fry until golden brown. Makes 6 patties. Make gravy. Bake 30 minutes in gravy.
Cream shortening and sugar. Add egg. Sift dry ingredients together. Combine molasses and hot water. Combine all ingredients and mix together. Place into 10-inch square or 10 x 15-inch pan. Bake at 350° for 30 to 40 minutes.
Cook and drain macaroni. Cool. Mix remaining ingredients and mix together. Refrigerate for a few hours. Great for a family gathering.
Beat together oil, eggs, sugar and vanilla. Add zucchini. Add dry ingredients. Optional: Stir in pineapple, raisins and nuts. Pour into 2 greased and floured loaf pans (or 1 large pan). Bake 1 hour at 350°.
Boil potatoes with skins on. Peel and cube. While still warm, add vinegar, celery seed and mustard. Sprinkle on 2 tablespoons sugar and 1/2 teaspoon salt and lightly toss. Chill potato mixture. Add cabbage, pickle, corned beef and green onion to potato mixture. Make a dressing of mayonnaise and milk; add to potato mixture.
Grease a 13 x 9-inch pan with butter. Place a layer of graham crackers on bottom of pan. Prepare pudding with milk and then blend in Cool Whip; mix well. Pour half of mixture on graham crackers. Place a second layer of crackers on pudding. Cover this with remaining pudding. Add a third layer of crackers. Mix remaining ingredients and spread on top of last layer of crackers. Refrigerate overnight.
Add to beaten egg, folding in carefully, the other ingredients. Drop by spoonfuls onto cookie sheet lined with waxed or parchment paper. Bake at 250° for 30 min or until dry. Watch carefully to avoid burning.
Mix flour, water and salt until dough becomes soft. Add more flour if dough is sticky. Cut dough into two sections. Knead and roll each section into a 20 x 20-inch sheet. Spread margarine on the sheets. Fold each sheet like an envelope with ends meeting at center. Repeat folding process to get two layers of folds. Cover with a paper towel. Let sit for 1/2 hour. Cut each sheet into 10 parts. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides. Serve with tomato sauce or sour cream.
Mix with mixer. Put one vanilla wafer in bottom of cupcake paper. Pour topping on each. Bake at 350° for 20 to 25 minutes. May add a cherry or blueberry or strawberry on top when it is cool.
Beat eggs well. Gradually beat in remaining ingredients except nuts. Fold in last. Grease 9 x 11-inch pan. Bake at 350°. Do not overbake.
Put this in frypan and when butter is melted, add flour. Cook until flour, butter and water have formed a ball. Place in a dish and add 1 egg at a time until 4 eggs have been beaten into the mixture. Drop from spoon on ungreased baking sheet. Bake in hot oven at 425° for 20 minutes. Reduce heat to 350° and bake for 20 minutes longer.
Peel the eggplant. Cut into 1/2-inch slices. Dip in egg and bread crumbs. Brown both sides. Place 1/2 in casserole dish and top with cheese. Add rest of the eggplant. Bring sauce to a boil and pour over eggplant. Add rest of cheese. Cover casserole. Bake at 350° for 20 minutes.
Add enough whole milk to fill container to 2/3 full. You may add 2 cups of any kind of crushed fruit (peaches, strawberries, pineapple or cherries).
Prepare Jell-O with only 2 cups boiling water; stir to dissolve Jell-O and stir in frozen berries. Set in fridge and stir frequently until Jell-O gets thick, not set, about 20 minutes. Pour 1/4 mixture in crust, slice bananas over jello, spread 1/4 Jell-O over that and set in fridge. Mix pudding with 1 cup milk for thickness. Spread on pie. Pour 1/4 Jell-O on pudding. Slice other banana on that. Spread remaining Jell-O over top. Refrigerate until solidly set. Spoon Cool Whip on top in 8 serving sections and a bigger spoonful in middle. Place strawberry on each Cool Whip dollop.
Stir egg yolks lightly; add sugar. Stir until creamy. Add ice water and blend. Sift flour and baking powder several times. Sift into bowl, stirring. Fold in stiffly beaten egg whites with salt. Bake in a long, shallow pan at 400° for 15 minutes. Turn out on damp cloth and spread with jelly. Roll up while warm. When cool, dust with powdered sugar.
Combine hot water, salt, shortening and sugar. Cool to lukewarm. Add yeast to lukewarm water and let soften, the add to cooled mixture. Add beaten egg, half of the flour and beat well. Stir in more flour, enough to make dough easy to handle. Grease top of dough, cover with wax paper and a dish towel held by rubber bands. Store in refrigerator.
Combine the garlic and 2 cups water in a small saucepan. Boil for 15 minutes. Drain garlic; cool in ice water, then drain again. Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes; saute until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste; simmer for 8 minutes.
Brown together first 3 ingredients. Add remaining ingredients, except chili beans and cracker crumbs and simmer 3 to 4 hours. Remove garlic buds and pepper before serving. Add beans and cracker crumbs.
Mix first 4 ingredients. Add flour, baking powder, salt and eggs. Stir in carrots and nuts. Pour into angel food cake pan. Bake at 350° for 1 hour.
Cook the celery seed, sugar, mustard, flour, vinegar, salt and margarine until bubbles and thickens. (Will be a little thicker than water.) Pour over the first 7 ingredients and let stand overnight.
Mix sugar, butter and flour together and take out 1/2 cup crumbs for top of cake. Make a hole in center. Mix and add the egg, molasses, sour milk and soda. Mix all together and add crumbs. Bake 30 minutes in 350° oven.
Cut corn off husks. Put in roasting pan. Add butter and half and half. Cover. Bake at 350° for 1 hour. Stir every 15 minutes. Put in bowls and set bowls in ice. Put in containers and freeze.
In 2 quart oblong baking dish, combine soup, water and rice. Arrange chicken over rice mixture. Sprinkle with paprika and pepper.
Combine margarine, brown sugar and milk in 2-cup glass measuring cup. Melt and bring to a boil. Sprinkle nuts in 8-cup plastic or microwavable tube pan. Pour half of brown sugar mixture over nuts. Arrange biscuits, overlapping slightly in dish. Top with remaining brown sugar mixture. Cook on level 7 for 8 minutes. Turn one-quarter turn halfway through cooking time. Let stand 2 minutes. Invert onto serving platter. Serve immediately.
Mix together 1 egg, vanilla, milk, cinnamon and sugar. Fry 2 eggs. Butter 4 slices bread on 1 side. Place 1 egg and meat of choice and cheese between bread slices making 2 sandwiches. Dip sandwiches in egg and milk mixture. Grill in skillet on medium heat. Great breakfast!
Mix all ingredients except apples, Hi-Energy Vanilla Supplement and bread together thoroughly. Tear bread into tiny pieces and soak in mixture. Add apples (or other fruit). Stir and drop by tablespoons into hot Teflon skillet with 1 teaspoon oil; cook until brown. Remove from pan and sprinkle with vanilla supplement.
Beat eggs until frothy. Add sugar, vegetable oil and vanilla. Beat mixture until thick and lemon colored. Stir in grated zucchini. Add flour, cinnamon, baking soda and salt. Fold in nuts or raisins. Bake 1 hour at 350° in 2 well-greased and floured loaf pans. Cool in pans for 10 minutes, then remove.