HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, place sliced potatoes and cucumber slices; stir together. In smaller bowl, mix sour cream and sugar, then stir into potato-cucumber mixture. Stir and dissolve 1/2 teaspoon sugar into vinegar; pour into and mix through the potatoes/cucumbers.
Bring butter, cocoa and milk to a boil. Remove from heat; add vanilla and powdered sugar. Beat with mixer and pour over baked cake.
Saute onions, green peppers and ginger in margarine. Add salt. Add sesame oil and chicken. Cook until chicken browns. Add teriyaki sauce and sugar. Simmer and stir for 10 minutes on low heat. Serve with rice.
Combine ingredients; mix thoroughly. Add margarine while potatoes are hot. Pout into pie shell. Bake at 425° for 25 minutes or until inserted knife comes out clean. Serve with whipped cream.
Mix all ingredients, except corn flakes and butter; place in greased 9 x 13-inch pan. Melt 1/2 stick butter and mix with corn flakes. Sprinkle on top. Bake at 350° for 1 hour. Serves 12.
Cream butter and sugar. Sift flour, blend into creamed butter mixture. Butter a 2-quart small square Pyrex dish and press dough evenly over bottom. Bake at 350° for 20 minutes. Sprinkle chocolate chips evenly over top. Bake 5 minutes more. Smooth melted chocolate evenly over top with back of spoon. Sprinkle with chopped walnuts and allow to cool. Cut into squares. Makes 12 bars.
Chop carrots, mix all ingredients together, ensure thoroughly blended. Pour into greased bread pan. Bake at 350° for 30 to 35 minutes.
Mix ingredients together. Will make a stiff dough. Roll into small balls and bake until done, 20 to 25 minutes at 350°.
Mix first 4 ingredients on medium heat. Boil until bubbly and mixture turns light brown in color (about 10 minutes). Add puffed rice. If using unsalted peanuts, add with puffed rice. (Turn heat off for electric stove. Turn gas stove to low heat.) Put in 9 x 12-inch buttered pan. Press into shape of pan. Careful! It will be very hot! Work quickly! Turn over on board and cut while still warm. Cool before eating.
In a large saucepan, put the sugar on medium heat for about 5 minutes until sugar starts to melt; stir constantly. Add Pet milk. Bring to a boil, stirring constantly, for about 25 to 30 minutes. When mixture begins to thicken, add butter, pecans and vanilla. Test mixture in cold water to see if ready to spoon out onto greased area (counter or tabletop). Need a large area. Use tablespoon.
Sift flour, salt and baking powder and mix with sugar. Stir in milk to make batter. Melt 1/2 cup butter in 8 x 8 x 2-inch deep baking pan. Pour batter over melted butter and do not stir. Pour 2 1/2 cups of your favorite fruit, mixed with 1 cup sugar over batter. Bake 3/4 hour at 425°. Serve either hot or cold.
Brown and drain ground beef; add all except cheese. Let mixture come to boil. Line casserole dish with tortilla chips, then layer of cheese and half of meat mixture, then another of chips, cheese and meat mixture. Top with crumbled chips and cheese. Bake 30 minutes at 350°.
Line flowerpot with foil and cellophane. Put half of cookies in bottom of pot and along sides. Place mixture into pot. Cover with rest of cookies. Add gummy worms for accent. Wrap base of flowerpot for decoration.
Preheat oven to 325°. In a medium bowl, combine apples, milk and cinnamon; set aside. In a large bowl, cut 1/2 cup margarine into 1 cup of biscuit mix until crumbly. Stir in apple mixture. Pour into greased 9-inch square baking pan.
Cook sweet potatoes until done, peel and with mixer, beat until free of lumps. Add remainder of ingredients and mix well. Pour into 9-inch unbaked pie shell; bake in preheated 425° oven for 5 minutes; then lower temperature to 325° and continue baking for 30 minutes.
Sift flour and salt. Dissolve yeast in warm water. Add Wesson oil and syrup in flour. Add yeast mixture. Cover let rise until double. Drop by spoonful into hot oil. When done cover with glaze of confectioners sugar and water.
Add sauce and soup to browned ground beef. Alternate layers of noodles, beef mixture, Mozzarella and cottage cheese. Do this order 3 complete times. Finish with a layer of Parmesan cheese. Bake at 350° for 40 to 45 minutes in 9 x 13-inch pan. Let set 15 minutes before serving.
Combine dry ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pans and cool completely. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle with 1 cup pecans. Yield: One 9-inch layer cake.
Cook rice following label directions; spoon into well-greased 13 x 9 x 2-inch baking dish. Cook and drain broccoli; place over rice. Melt butter in large frying pan. Measure out 2 tablespoons and sprinkle over crumbs in a small bowl. Saute onions in remaining butter; stir in flour, salt and pepper. Cook until bubbly, stirring constantly. Stir in milk; continue to cook and stir until thick. Boil 1 minute. Stir in ham; heat until bubbly. Pour over layers in pan. Place cheese slices over ham layer; sprinkle with buttered crumbs. Cover and chill. Forty-five minutes before serving, uncover and bake at 350° until browned.
Combine apples with cinnamon and sugar (5 tablespoons). Set aside while preparing batter. In a large bowl combine all other ingredients. Beat until well blended. Grease a 10-inch tube pan. Pour in 1/2 of batter. Place 1/2 of apples, layer over the batter. Add rest of batter, placing remaining apples on top. Bake at 350° for 1 hour and 15 minutes or until done. Cool 20 minutes and remove from pan.
Preheat oven to 375°. Season chicken with powders, salt and pepper. Heat oil in an oven-safe pan over medium-high heat. When hot, add chicken and saut 2 minutes on each side. Remove chicken. Saut onions in pan for 4 minutes. Add tomatoes and broth. Cook for 8 minutes to blend flavors. Place chicken in pan. Stir to combine. Mix cheeses together and sprinkle over chicken. Bake about 15 minutes. Serve with rice or pasta.
Cut sausage in pieces; brown in pot. Saute onion until translucent. After browning ingredients, place beans, catsup and sugar in same pot. Cook slowly for about 45 minutes to 1 hour. A little more catsup or sugar may be added according to individual tastes.
Add beaten egg white and water to nuts; stir until coated. Add sugar and spice. Mix well. Pour on a greased cookie sheet. Bake 20 minutes at 300°.
Heat buttermilk to lukewarm; take out 1/2 cup and add yeast. Mix sugar, salt, baking powder, oil and remainder of buttermilk in bowl. Add yeast mixture, soda and flour and mix well. Place on floured board and knead. Roll out and shape as desired. Allow 2 hours for rising. Bake at 425° until rolls are golden brown. Yield: 4 dozen.
Beat all ingredients together. Pour into Bundt pan and bake at 325° for 1 hour.
Melt first 3 ingredients together until creamy over low heat. Pour into an 8 x 8-inch pan lined with wax paper.
Drain pineapple. Reserve 3 tablespoons juice. Combine sugar, flour and 3 tablespoons juice. Add cheese and pineapple to sugar and flour mixture. Mix well. Butter a 1-quart casserole dish. Pour in mixture. Mix crackers and butter; sprinkle on top. Bake at 350° for 20 to 30 minutes or until brown.
Place all ingredients in Corning dish and stir just to mix. Bake 1 hour on 350°. Turn off oven. Cover rice and let stay in oven 1/2 hour. Mix with fork before serving. This goes great with Pepper Steak.
Mix together egg, flour, butter, salt and onion. Add cottage cheese and spinach. Add Velveeta cubes. Spread into a 9 x 13-inch casserole pan. Bake at 375° for 45 minutes. Casserole may be frozen and thawed before baking.
Mix all ingredients together thoroughly. Bake in 2 large or 3 small bread pans at 350° for approximately 1 hour.
Place ice in 4 water glasses. Add 1/2 cup each juice and seltzer to each glass, stirring to blend. Garnish with fresh fruit, if you wish.
Save 1/2 of stuffing mix for top. Melt margarine; add stuffing mix, salt and pepper to taste. Cook squash until tender; drain. Mix all ingredients; top with remaining stuffing. Cover and cook 45 minutes at 350° until brown.
Chop nuts, dates and candy. Combine with coconut. Pour melted butter over mixture; let stand while preparing other mixture. Beat eggs, gradually adding sugar and other ingredients, mix well with nut mixture. Bake in a greased tube pan or Bundt pan at 250° for 2 1/2 hours.
Mix ground beef with ground pork. Add 1/2 teaspoon salt and 1/5 teaspoon pepper to ground meat. Mix well. Make 4 patties from ground meat. Cover with foil and put back in refrigerator. Mix mayonnaise, catsup, mustard, onions, pickles, garlic, 1/4 teaspoon salt and 1/5 teaspoon pepper. Mix good in same bowl. Put bowl in refrigerator for 1 1/2 hours. Also 4 large lettuce leaves and 2 sliced tomatoes. Ready for cooking time, put 1, 2, 3 or 4 patties on grill or in frying pan; cook medium and turn until ready. Melt butter and cover buns with it. Brown buns on grill or in hot skillet until brown and hot. Put lettuce on bun, add sauce on lettuce leaf, then hamburger, then tomato slice and sauce. (It is ready to eat.)
Press dinner rolls into 10-inch pan. Spread with 2 teaspoons mustard. Simmer 10 minutes in frying pan margarine, onions and zucchini. Add parsley, salt, pepper, garlic powder and oregano. Beat 2 eggs and mix with Mozzarella cheese. Pour into shell and bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving.
In large bowl beat eggs and add next 5 ingredients. Add beef and mix well. Pat into a rectangle, score rectangle into 1 inch squares. Form into balls and bake in a 400 degree oven for 10 to 15 minutes turning often. Cool. Place about 30 meatballs per batch.
Brown meat and onion in butter; add the next 6 ingredients and saute for 5 minutes. Add undiluted chicken soup and simmer for 10 minutes. Stir in sour cream. This can be served on rice, noodles or toast. Garnish with chopped chives.
Brown beef; drain. Add sauteed onions and garlic; cook and stir until tender (2 minutes). Add rice, water, 2 teaspoons salt, pepper and basil. Bring to a boil. Cover tightly; simmer over low heat until liquid is absorbed (25 minutes). Add vegetables and 2 teaspoons salt (or to taste). Cover and cook until zucchini is tender, 6 to 8 minutes. Makes 4 to 6 servings.
Mix all ingredients together in large casserole. Drizzle with 1 stick melted butter or oleo. Bake at 350° for 1 1/4 hours.
Mix flour, butter and 1/4 cup powdered sugar thoroughly. Press evenly in ungreased 8 x 8 x 2-inch pan, making 1/2-inch edges. Bake 20 minutes.
Mix all together except bananas. Place half in casserole and spread bananas over this; then top with remaining sweet potato mixture.
Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour into bowl. Add baking powder and salt to flour (not sifted). Stir to blend. Cream sugar, peanut butter, shortening, eggs and vanilla thoroughly. Add blended dry ingredients to creamed mixture. Stir in chocolate bits and peanuts. Spread in well-greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Chill all liquids before mixing the first two. At the last moment, add the Slice. Yield: enough for 25 servings.
Melt first 4 ingredients. Pour half into jelly roll pan. Refrigerate the other half; just keep in pan. Then combine butter, pudding and milk. On medium heat, boil for 1 minute. Remove from heat. Add flavoring and powdered sugar. Pour slowly on top of chocolate layer. Freeze until hard. Add peanuts to remaining ingredients. Spread melted chocolate on top. Refrigerate until firm. Cut into 1-inch squares.
Melt butter; add brown sugar. Spread evenly in pan. Place peeled, cored and halved apples on top. Cover tightly, simmer slowly until tender. Serve with juice poured over and whipped cream on top.
*If no sour milk, add 1 tablespoon vinegar to 1 cup milk.
Spread cookie dough out onto 9 x 13-inch pan. Bake 11 to 15 minutes at 350°. Let crust cool.
Stir just until mixed. Add either pineapple (drained) or blueberries, apples (chopped) or cranberries. Put sugar and cinnamon on top. Bake in a 375° oven for 20 to 22 minutes. Makes 12 muffins. Contains 110 calories and 3 fat grams.
You will also need 1 well stoked campfire, several shaved long handled sticks and lots of people (a must).
Mix with fingers and form balls size of large marble. Place on ungreased cookie sheet and bake at 350° for 15 to 18 minutes.
Mix all ingredients and place in a casserole dish. Cover with crushed potato chips. Bake at 300° for 1 hour.
Place strawberries in container of an electric blender; process 30 seconds. Add water and next 3 ingredients; blend until smooth. Stir in ginger ale. Serve over crushed ice. Garnish, if desired. Yields 4 cups.
Debone and cut up chicken into bite size pieces. Mix soups, broth, onion and Ro-Tel tomatoes together. Crush Doritos and place in buttered casserole. Layer chicken, soup mixture and 1/2 the cheese. Repeat layers, but do not top with cheese. Bake at 350° for 30 minutes. Put remaining cheese on top and bake for 15 minutes more.
Cream the butter and sugar well. Add eggs and stir until well blended, but do not beat. Add lemon juice and corn meal. Pour into pastry shell or 8 individual unbaked tart shells. Bake at 350° until lightly brown (about 30 minutes).
Mix well all ingredients. Do not heat. Pack jars with sliced cucumbers and onions. Pour liquid over cucumbers and store in refrigerator. Cure for 1 week before using. (I use a gallon glass jar.)
Add all ingredients together and mix well. Pour into a 3-quart casserole dish. Cover and bake 3 hours at 300°.
Place berries in prebaked crust. Combine water, sugar and cornstarch in a pan and cook until thick. Add jello and stir until dissolved. Pour over berries. Chill until set.
Toast the oats in the oven for 10 minutes at 350°. Add the raisins, peanuts, sunflower seeds, powdered milk and wheat germ. Melt the peanut butter, oil, honey and salt over low heat. Pour over other ingredients; stir. Brown in oven in shallow pans at 325° for 30 minutes. Stir frequently. Store in refrigerator.
Prepare cake mix according to package directions. Mix Ricotta, sugar and eggs in a separate bowl. Pour cake mix into a 9 x 13-inch floured and greased pan. Then spread Ricotta mix on top of cake mix. Bake at 350° for 60 to 65 minutes or until tester comes out clean. Cool on rack. Sprinkle powdered sugar on cake. Very good.
In a large mixing bowl, combine the milk, Crisco, sugar and salt. Stir in yeast mixture, eggs and flour. Let rise in a warm place for 1 hour or until doubled in size. Stir down. Pinch off dough about the size of a walnut and roll between hands until it's about 5 inches long. Dip in melted Crisco, then in 1 cup of sugar and 3 tablespoons of cinnamon. Tie into a knot and place into a greased muffin cup. Continue until all dough has been used. Cover and let rise. Bake at 375° for 12 to 15 minutes. Yields 3 dozen rolls.
Preheat oven to 350°. Mix cake mix, margarine and 1 egg together. Pat into bottom of 9 x 13-inch glass baking dish to form crust. Mix confectioners sugar (softened), 3 eggs and vanilla together. Pour over crust and bake at 350° for 10 minutes. Reduce heat to 300° and bake for 25 minutes or until top is light golden brown.
Preheat oven to 350°. Dice onion and green pepper; saute in pan in butter until tender. Add tomatoes, mushrooms, olives and oregano. Precook hamburger and add to mixture. Simmer 10 minutes. Cook spaghetti noodles while mixture is simmering. Layer 1/2 spaghetti noodles in 9 x 13 pan. Top with half hamburger mix, then sprinkle half the cheese on top of that. Repeat with spaghetti layer, hamburger mix and cheese. Mix mushroom soup and water and pour over entire pan. Bake 30 to 35 minutes.
Melt shortening and add milk. Dissolve and work in about enough flour to stiffness of biscuit dough. Let rise 2 hours (double in size). Flour board, pat down dough, work in a little flour, cut or make into rolls and turn over in greased pan. Let rise about 1 hour more. Bake at 350° until light brown.
Thoroughly wash possum. Debone; cut into 1 to 2-inch cubes. Heat large skillet; melt butter, garlic and 2 chopped onions in skillet. Add possum cubes and saute all until possum is brown. Place peeled and chopped potatoes, carrots, onions, barbecue sauce and field peas into large boiler along with 3 quarts of water. Add salt, pepper and other seasonings to taste. Add sauteed ingredients. Cook until all vegetables are done. Serve immediately. Do not retain leftovers.
Mix all ingredients well. Bake at 350° for 1 hour and 30 minutes in a mold pan.
Dissolve Jell-O in 3 1/2 cups boiling water. Add remaining ingredients. Chill until firm.
Combine chicken, mayo, cheese, green onions and salsa in small bowl, mix well. Refrigerate for 30 min. to allow flavors to blend.
Chop garlic and parsley together. Combine oil and butter in skillet and heat. Add clams, garlic and parsley and red and black pepper; stir. (If using canned clams, add salt.) Cook for 5 minutes. (Start spaghetti water.) Add tomatoes, tomato paste, 2 tablespoons clam juice and flour. Cook for 20 minutes (simmer).
Brush crust with 1 egg white. Bake at 425° until lightly browned. Cool completely.
Coat chicken with mixture of flour, salt and pepper. Melt shortening in large deep skillet. Brown chicken pieces, then remove from skillet. Saute green pepper, onion and garlic until tender. Stir in catsup and remaining ingredients. Return chicken to skillet. Cover and simmer (basting occasionally) for 45 to 60 minutes or until chicken is tender. Serve with hot fluffy rice, if desired. Makes 6 servings, about 3 cups of sauce.
Combine rhubarb, sugar and strawberry jello; set aside. In bottom of large cake pan (larger than 9 x 13-inch), cover bottom with marshmallows (not solidly). Mix cake according to package directions. Pour batter slowly over marshmallows. Drop rhubarb mixture by spoonful over cake batter evenly. Bake at 350° for 40 minutes.
Mix flour and coconut. Combine Karo, brown sugar and margarine in heavy saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; gradually blend in flour mixture, then vanilla. Drop onto foil covered cookie sheet by scant teaspoonfuls 3 inches apart. Bake 8 to 10 minutes in 350° oven. Cool 3 to 4 minutes, until foil can be easily removed. Place cookies on rack covered with absorbent paper.
Sterilize jars and pack okra in tightly. Put 1 clove of garlic and 1/4 teaspoon crushed red pepper to a jar. Put water, vinegar, salt and dill seed in pan. Bring to a boil for 3 minutes, then pour over okra in jars. Place jars in hot water and let sit until the tops seal.
Saute onion, garlic, green pepper, and pepperoni in oil in a skillet for 5 minutes. Add tomatoes, oregano, and salt. Cover and cook 5 minutes, stirring occasionally. Uncover and cook 1 minute to thicken. Spoon sauce over spaghetti and sprinkle with parmesan cheese.
Microwave sugar, Karo and salt in 1 1/2-quart bowl, 4 minutes. Remove and stir in peanuts. Return to microwave and cook 4 minutes. Remove; add oleo and vanilla. Stir well. Return to microwave 2 minutes. Remove and stir in soda. Stir well and pour into buttered pan (I use cookie sheet). Spread thin; cool. Break into pieces.
Line a 15 x 10-inch cookie sheet with aluminum foil. Place saltine crackers on top of foil. Cook margarine and sugar for 3 minutes or until thickened. Pour over crackers. Bake for 10 to 15 minutes or until light golden brown at 350°. Spread chocolate morsels on top of baked mixture as soon as you remove it from oven. Let stand 1 minute, then spread with knife. When cool, put in refrigerator to harden. Peel off foil and break into pieces.
Dice onion. Mix in with ground beef in a skillet. Brown and drain. Peel and cut up potatoes; boil. Mash potatoes and set aside. Crumble beef cubes in 1/3 cup warm water. Add flour and stir until smooth. Add to ground beef and simmer about 15 minutes. Transfer ground beef to 9-inch round pie dish or 6 x 9-inch rectangular dish. Spread mashed potatoes on top with a fork (use back of fork to make crisscross lines across potatoes). Sprinkle cheese on top and brown under broiler oven. For larger pie, double ingredients, using 9 x 13-inch oblong dish.
Preheat oven to 425°. Spray or line 12 muffin cups. Stir together oat bran, flour, baking powder, cinnamon and nutmeg. In small bowl, whisk egg whites until frothy, then stir in remaining ingredients. Add all at once to oat bran flour mixture, stirring just until dry ingredients are moistened. Spoon batter into muffin cups. Bake for 15 to 17 minutes. Makes 12 muffins.
Cream butter and sugar. Add flour, vanilla and nuts. Mix thoroughly. Roll in confectioners sugar while hot and again when cool.
Cream margarine and sugar. Add flour, eggs, vanilla and milk. Beat with mixer until smooth. Bake at 350° until golden brown and done in the middle. Makes 3 large layers or 4 medium layers.
Combine graham cracker crumbs, coconut and nuts. Beat egg whites, salt and vanilla until soft peaks form. Gradually add sugar, beating until very stiff peaks form and all sugar is dissolved. Fold graham cracker mixture into egg white mixture. Spread into well-greased 9-inch pie plate. Bake at 350° for 30 minutes. Cool. Cut into wedges and top with scoops of vanilla ice cream.
Boil potatoes until fork-tender. Slice and lightly salt and layer in pan. Add ingredients and cook until candied.
Mix all dry ingredients together in large bowl; make "well" in center and add remaining ingredients. Mix until smooth. Portion batter into 3 loaf size pans (or about 6 small foil pans), that have been well-greased and floured. Bake at 350° for about 1 hour (or until it tests done), less time for small pans. Cool slightly in pans, then place on rack to cool.
Mix pudding mix and sugar; add milk. Beat until thick. Fold in whipped cream. Layer graham cracker squares in bottom of pan. Pour half of filling on and smooth. Add second layer of graham crackers and rest of filling. Add another layer of graham crackers.
Cook green beans or heat, if canned. Drain. Let cool. In a large bowl, combine cooled beans, kidney beans, pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, sugar, salad oil, garlic salt, Worcestershire sauce and pepper. Shake well; discard garlic. Pour over bean mixture; toss until well mixed. Refrigerate for 2 to 3 hours.
In a deep 10-inch iron skillet, fry sausage until done (crumble). Reserve 2 to 3 tablespoons drippings. Combine cornmeal, flour, baking powder, soda and salt.
Mix all ingredients at one time; let come to a quick boil. Lower heat; let simmer for 2 hours. Stir every now and then.
Cook meat until tender and well done.	Add the vegetables and simmer 1 hour. Season to taste with black pepper, salt and Tabasco sauce. Sift corn meal into mixture. Stir and cook the meal. Let	set for a few minutes but keep warm and then serve.
Cream margarine and sugar. Add eggs, vanilla and salt. Stir in flour. Divide batter in half. Add nuts to half of batter and spread in 9 x 13-inch pan. Add chocolate to other half of batter and spread over first layer in pan.
In a saucepan, cook sliced squash and onion in boiling water for 10 minutes. Drain. Combine soup, sour cream and carrots and fold in drained squash and onions.
Mix all ingredients together. Roll into a log shape and wrap in waxed paper. Refrigerate overnight. Slice and bake at 350° for 7 minutes.
Cream together first 2 ingredients. Add remaining ingredients and mix well. Pour onto waffle iron. Texture of cooked waffles is pliable and topping is optional as waffles are moist and rich.
Combine the first 4 ingredients together. Tear the tortillas into quarters and lay on the bottom of a casserole dish sprayed with vegetable spray. Layer	the meat mixture, onions and tortillas, finishing with the onions. Bake at 350° for 30 minutes or microwave on High for 12 to 15 minutes.
Mix meat with egg, bread, catsup, oregano and garlic powder. Make meatballs. Cook 15 minutes at 350°.
In a large bowl, mix all ingredients, except wheat germ. Using your hands, form mixture into small balls about ping-pong ball size. Spread wheat germ on a plate and roll each ball in it.