HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure flour, salt, baking powder and baking soda into sifter. Cream butter with sugar until well blended in a large bowl. Beat in eggs and vanilla. Sift in flour mixture; adding alternately with sour cream and blending well to make thick batter. Drop by rounded tablespoonfuls 4 inches apart on greased cookie sheets. Spread into 2 inch rounds and sprinkle with cinnamon sugar. Bake in hot oven (400°) for 12 minutes or until lightly golden around edges.
Mix jello, water and sugar. Mash strawberries; mix in and chill for 1 1/2 hours. Fold Cool Whip into mixture. Crumble cake; put into a 13 x 9-inch pan. Pour mixture over top. Chill.
Thinly slice the pork and onions. Heat the oil in pan and fry the pork. Add the onions; continue cooking over medium heat until tender. Add the sugar, salt, soy sauce, soup stock, sherry and m.s.g.; boil for 10 to 15 minutes. Add pepper to taste. Mix the cornstarch in the cold water; add to the soup to thicken. Add the green peas and serve, piping hot.
Cook sausage until almost done, and add the onion and green peppers. Cook to desired tenderness. This makes enough for two people.
Stir well. Put in greased loaf pan. Bake at 350° for 1 hour.
Combine margarine, graham cracker crumbs, powdered sugar and peanut butter; mix well. Press into a 9 x 13-inch pan, sprayed with Pam. Chill until firm. Melt chocolate chips; spread over peanut butter mixture. Chill until firm. Cut into squares.
In a saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth. Spear fruit with toothpicks; dip into chocolate. Place on waxed paper or stick toothpicks into a block or styrofoam to harden.
Put in glass casserole dish and bake at 350° until cheese and cream cheese melts. Mix thoroughly. Magnificent on tortilla chips.
Place strawberries in pie crust. Heat sugar, cornstarch, Jell-O, food coloring and water over medium heat until thick. Pour over strawberries. Chill 2 hours, then top with Cool Whip.
In medium skillet, saute onion and bell pepper in margarine until transparent. Add remaining ingredients; stir until creamy and heated through. Serve warm with assorted crackers or chips.
Halve avocado; with spoon, remove pulp and mash. Mix in all of the ingredients except for the corn tortillas. Use them to dip.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping. Stir 1 cup of the cookies into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm (about 4 hours). Garnish with gummy worms if desired.
Cook spaghetti according to directions; drain. Add margarine to hot spaghetti, stir in eggs and Parmesan cheese. Form into a crust in greased 10-inch pie pan. Spread with cottage cheese. In skillet, cook sausage until brown. Drain fat. Stir in spaghetti sauce and heat through. Turn meat mixture into spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella and bake until melted, 5 minutes.
In a medium bowl, mix flour, water, 1/3 cup lemon juice, egg, baking powder, salt and sugar. Dip fish in lemon juice. Coat with	flour,	then dip in batter. Fry in hot oil until golden brown. Drain on towels. Serve hot.
Process 1 can of corn, flour and next 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Transfer to a bowl. Stir in remaining 3 cans of corn. Pour mixture into a lightly greased 2-quart baking dish. Bake at 350° for 35 minutes or until set. Makes 12 servings.
Mix first 3 ingredients until smooth in blender. Pour into wine glasses or goblets. Garnish each serving with shaved chocolate. Makes 2 servings.
Melt butter in a large pan or Dutch oven. Put your chicken and coat. Add your onions, garlic, 1/3 cup Saucerie, salt and pepper to taste. Add some water or milk and stir. Cook for about 5 minutes. Add your carrots, potatoes and more of the Saucerie up to 1/3 cup more, go by taste. Cook until the carrots and the potatoes are done. If you need to add more liquid (milk or water) do so for a good consistency. About 10 minutes before stew is done, take biscuits out of can and put on top of stew. Cook with the lid on for about 5 to 7 minutes. Take lid off and cook for another 5 to 7 minutes. Feeds 4 to 6 people.
Cook pasta. Drain. Mix dressing as instructed on the back of the package. Drain mushrooms and olives. Mix all ingredients together. Chill.
In large mixer bowl, combine pumpkin, 1/2 carton whipped topping, pudding mix and spice. Beat at low speed until well blended, 1 to 2 minutes. Spread into crust. Top with remaining Cool Whip. Quick chill in freezer, 10 to 15 minutes, until ready to serve. Refrigerate leftovers.
Put water and salt in kettle; stir and heat to 80° or until bubbles on bottom. Remove from heat and add oil, alum and food coloring. Add flour quickly; stir to prevent lumps and knead. Will keep soft in plastic airtight container or will harden if left out to dry.
Melt margarine and add graham cracker crumbs, powdered sugar and peanut butter. Pat in 9 x 13-inch pan. Melt chocolate chips in double boiler and frost over the top. When chocolate is set, cut into small squares.
Combine water, yeast and sugar. Let sit 5 minutes. Add salt, margarine, egg and 3 cups flour. Beat smooth. Work in remaining flour to make a stiff dough. Cover and refrigerate 2 to 24 hours.
Combine softened cream cheese and Cheddar cheese. Add pimento, onion, sauce and salt. Mix well. Shape into ball or log. Chill	several hours. Roll in pecans or parsley. Serve with crackers.
Saute the first 4 ingredients until veggies are soft, then add crawfish and saute a little. Add soup and water. Simmer awhile.
Put chops in a baking dish. Put rice over them. Add onion and pepper; pour in boiling water and tomatoes. Add salt and pepper. Cover and bake 1 hour at 350°.
Beat egg yolks until lemon colored. Blend in condensed milk; slowly add lime juice and mix well. Add cream of tartar to egg whites; beat until foamy. Continue to beat and add sugar 1 tablespoon at a time until forms peaks. Fold 7 tablespoons of meringue into filling. Pour into 9-inch pie shell and top with remaining meringue. Bake at 330° until brown.
Dissolve sugar in water. Add pineapple juice, orange juice and lemonade. Mash bananas; blend in blender. Freeze. Add chilled Sprite to partially thawed punch. Serves 50.
Put apples and water into saucepan. Turn heat to medium and cook, stirring often, until the apples become tender, about 5 to 6 minutes. Add sugar and lemon juice. Stir to blend. Cook another 1 to 2 minutes. Remove from heat and mash with fork.
Blend cream cheese and sugar until smooth. Add pumpkin and remaining ingredients. Blend. Chill 30 minutes. Serve with gingersnaps, apples, sweet breads.
Put the ingredients in a mixing bowl in the order given. Do not stir until the water is added. Beat for 3 minutes. Bake on 350° for approximately 30 to 45 minutes until done. Cake is done when a knife inserted in center comes out clean.
Combine first 4 ingredients and noodles until done. Saute mushrooms in butter. Add frozen carrots to potato mixture. Add Velveeta and soups. Stir until cheese is melted. Add mushrooms. Cook in crock-pot up to 6 hours.
Whisk together first 5 ingredients until blended. May chill up to 2 days, if desired. Snap off tough ends of asparagus; remove scales with vegetable peeler, if desired. Cook in boiling water to cover 3 minutes until crisp tender. Plunge asparagus into ice water to stop the cooking process. Drain. Cover and chill until ready to serve with dip. Yields 12 to 15 servings.
Mix until crumbly, press into a 9 x 13 pan and bake at 400° for 15 minutes. Cool completely.
In a large bowl, combine melted oleo and Crisco, brown sugar, white sugar, eggs and vanilla. Mix well. Combine and add to mixture flour, soda, baking powder and salt. Mix well. Now, stir in oatmeal, Rice Krispies, chocolate chips, coconut and nuts. Drop by 1/4 cup on large cookie sheet (6 to a sheet). Bake at 275° for 15 minutes. Makes 3 dozen.
Mix sugar and oleo until creamy. Alternate flour and eggs. Add vanilla. Bake at 350° for 1 hour.
Cook sugar and butter together until brown. Heat 2 cups of milk and add to sugar. Remove from heat; let stand for about 5 minutes. Soak bread in remaining 1/2 cup of milk in a 1 1/2-quart casserole dish. Beat the 2 eggs; mix with the sugar mixture. Mix in the vanilla and pour over the bread. Bake at 325° for 45 minutes. Serve hot or cold with whipped cream.
Starting with a patty, place 4 ingredients on a large sheet of foil. Season to taste. Wrap and seal. Bake at 350° for 45 minutes.
Sift the first 4 ingredients into bowl. Add the remaining ingredients; mix well. Pour into greased pan. Bake for 1 hour in the oven at 350°.
Blend milk, eggs, sugar and baking mix in blender on high for 15 seconds. Add softened cream cheese and blend on high for 2 minutes, stirring occasionally. Pour into greased 9 x 11-inch pie plate. Serve with fruit topping or Sour Cream Topping.
Preheat oven to 350°. Heat oil to 350°. Mix milk and egg. Put breasts in milk and egg mixture, then dredge in bread crumbs. Brown lightly in oil. Place breasts in baking dish and sprinkle remaining bread crumbs over top. Pour lemon juice and wine over crumbs, making sure the crumbs are wet. Cover. Bake at 350° for 50 minutes, then reduce temperature to 325° and cook another 20 minutes. Serve with noodle roni with herb sauce.
Beat eggs, sugar and butter. Add coconut, raisins, nuts and vinegar; mix well. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
Heat sugar and Karo syrup until sugar melts. Add peanut butter to sugar and Karo. In large bowl, add mixture to the 6 cups of Rice Krispies and mix well. Butter bottom of 9 x 13-inch pan. Pour Rice Krispie mixture into pan and press evenly.
Mix all ingredients and bake in 350 degree oven for 10 to 15 minutes; reduce to 325 degrees and cook until tooth pick comes out clean when inserted in the middle of the cake.
Cut the squash into fairly large pieces. Boil in salted water 15 minutes. Drain. Sprinkle with pepper. Make a sauce by combining the remaining ingredients. Pour over hot, drained squash and toss gently. Serve immediately.
Cook broccoli and drain. Saute onion in margarine and then add soup and 1 can water. Add broccoli, Cheez Whiz and cooked rice. Mix thoroughly. Put in casserole, sprinkle with paprika and bake for 20 to 25 minutes at 350°. This will serve 12.
Mix sweetened condensed milk, pie filling, Cool Whip, pineapple and pecans in large bowl. Chill in refrigerator for one hour. Sprinkle with coconut and miniature marshmallows before serving if desired. Serves 12.
Cook noodles and drain. Mix the sugar, vinegar, mustard, salt, pepper and garlic powder. Add chopped onion and chopped cucumber. Sprinkle 2 teaspoons dried parsley flakes over the noodles. Marinate for 2 days. Add 1 chopped tomato and chopped green pepper. Will keep for 2 weeks in refrigerator.
Melt margarine and toss with stuffing mix. Set aside. Mix all other ingredients in large bowl. Add 1/2 stuffing mix and pour into greased casserole dish. Top with remaining stuffing mix.
Mix all dry ingredients together. Add eggs and oil, berries and nuts. Stir until well mixed. Pour into well-greased loaf pans. Bake at 375° for 60 to 70 minutes.
Melt caramels and milk in a microwavable dish in microwave. Cool slightly. Stir in pudding. Soak apple wedges in pineapple juice to prevent browning. Serve apples and dip together.
Combine apples, sugar and cranberries in a 2-quart casserole. Top with rest of mixture. Bake 1 hour at 350° or until light brown and bubbly.
Brown beef in oil. Drain. Add tomato paste, water and seasoning. Cook slow. Mix milk and cheese. Melt and set aside. Cook lasagna in saltwater. Layer in 9 x 13 pan 3 lasagna, hamburger mixture, then cheese. Repeat these layers until there are three layers of each.
In saucepan, cook celery and onion in hot oil until tender-crisp. Combine soup and milk; mix with all remaining ingredients. Pour into 10 x 6-inch baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes. Serves 6.
Preheat oven for 10 minutes at 350°. Combine dry ingredients and mix well. Add eggs and oil and mix. Now add carrots and beat on medium speed with electric mixer about 2 minutes. Grease and flour 3 (9-inch) cake pans. Pour cake batter into pans and bake 25-30 minutes.
Mix as you usually do, when making cakes. Mix all ingredients well. Bake in 350° oven until done. Use your favorite 7 minute frosting or the White Mountain Frosting from Betty Crocker cookbook. Eat and enjoy!
Boil chicken until tender. Remove bones and tear chicken into small pieces. Mix with both soups. Add salt. Pour into 1 1/2 to 2-quart casserole dish. Crumble crackers and add to melted butter. Sprinkle over chicken mixture. Bake in 350° oven about 1 hour or until crackers are brown.
Boil broccoli until almost tender and drain. Put in casserole dish and add mushroom soup and mayonnaise, cracker crumbs, cheese, salt and pepper. Mix all together. Put more cheese and cracker crumbs on top. Bake at 350° for 30 minutes.
Combine first 5 ingredients in 5-quart casserole dish. Microwave, uncovered, at High for 5 minutes. Stir well. Microwave, uncovered, at High for 15 to 17 minutes, or until mixture reaches a full, rolling boil. Stir in pectin. Skim off foam with spoon. Pour into hot jelly jars, leaving 1/4-inch headspace. Cover with lids. Let stand at room temperature until cool. Store in refrigerator.
Mix all ingredients together and chill at least 2 hours or longer so flavors can blend.
Combine candies, flour, apples, topping and lemon juice. Mix well. Pour mixture into frozen regular 9-inch pie crust and sprinkle with 1/2 cup pecan pieces. Bake at 375° on preheated baking sheet for 40 to 45 minutes. Store at room temperature.
Brown beef and drain. Add all ingredients and simmer 15-20 minutes. Then add cream cheese with the meat mixture to a crock pot. Stir well on low heat. Serve with corn or tortilla chips.
Mix sugar and corn syrup; bring to a boil. Add peanut butter; blend well. Pour over Rice Krispies, mixing well. Press into a buttered cake pan. Melt butterscotch and chocolate chips. Smooth over top.
Beat eggs. Add sugar and oil. Prepare yeast according to package instructions. Add to egg mixture. Add flour, a little at a time, until soft dough is formed. Put into greased large bowl or kettle. Let rise until double in size. Shape into desired forms. Let rise again until double in size. Bake at 300° to 325° for 15 to 20 minutes. Be sure to grease tin before placing desired form.
Brown turkey and onions. Mix soup, vegetables and turkey together. Put in bottom of a 9 x 13-inch casserole dish. Place in oven and heat until nice and hot. Put biscuits on another pan and bake until almost done. Take soup mixture out of oven and place biscuits on top. Bake another 5 to 10 minutes.
Cut steak into strips and halve the strips. Saute onion, bell pepper and mushrooms in 2 tablespoons margarine or cooking oil. Stir constantly. Never overcook. When desired doneness is reached, put these ingredients in another container and put your stripped steaks in the container with the cooking oil or margarine. Cook until tender, constantly stirring. Add tomato sauce and cover for 15 minutes. Then add your onion, bell pepper and mushrooms. Cover for 5 more minutes. That's it! Start the rice to boil and lower heat. Upon completion, place stir-fry on a bed of rice.
Cook vegetables; drain. Melt butter, being careful not to get it too brown. Stir in crackers. Grease 3-quart casserole, 9 x 13-inch size. Put vegetables in; add cubed cheese on top and then put cracker mixture on top of this. Bake at 350° for 20 minutes or until cheese melts.
Cream butter, peanut butter and sugar. Add egg, salt, soda and flour. Mix well. Drop by teaspoonfuls onto a greased cookie sheet. Press down with a fork. Bake at 350° for 8 minutes or until golden brown. Makes about 4 dozen.
Debone chicken. Place in a large casserole dish. Pour chicken soup over chicken. Mix other ingredients; pour over chicken. Pour broth over above mixture. Cook for 1 hour at 350°.
In double boiler combine sweetened condensed milk, chocolate and salt. Cook until chocolate melts and mixture is very thick. Add water and vanilla and stir rapidly until smooth. Cool 10 minutes. Use to frost one 8-inch or 9-inch two layer cake or one 13 x 9-inch cake or 2 dozen cupcakes.
Rub chicken in oil and brown in skillet. While browning chicken, sweat the vegetables in Dutch oven casserole. In casserole, make a bottom layer of carrot, celery, onion and garlics. Over first layer, lay the chicken and sprinkle with salt and pepper, then with parsley. Make one more layer of the vegetables, ending with chicken. Add cognac, warmed, and flambe carefully. Season the top layer and add the wine. Place a double layer of foil over the casserole and then add the lid. Heat briefly on top of stove burner, then place in the preheated oven for 1 1/4 hours. Serve chicken directly from the casserole. A delicious sauce is self made, the garlics cook down to a soft and wonderful nutty flavor. Serve with plenty of crusty French bread, wine, fresh fruits for dessert.
In a flat casserole dish, slice onions very thin to cover bottom. Place livers in a single layer over onions. Sprinkle with pepper. Slice another layer of onions on top. Drizzle 2 tablespoons soy sauce over this. Dot with 1 to 2 tablespoons butter. Cover. Bake at 350° for 35 to 40 minutes, until livers are firm.
Sift flour and salt. Blend all ingredients well. Pour in a greased and floured 9 x 12-inch pan. Bake at 350° for approximately 20 minutes.
Beat together until creamy. Pour into buttered Pyrex baking dish. Bake at 350° for 25 to 30 minutes. This makes its own crust! Take from oven; cool for 10 minutes.
Combine first 7 ingredients. Add corn. Beat egg whites; add to corn. Bake (in water) 1/2 hour at 350° for until it puffs up.
Mix all ingredients. Beat until smooth. Make 4 layers in pans that have been sprayed with Pam. Use wax paper in bottom of pans. Bake at 350° until done.
Crust: Melt margarine in 8 x 12-inch dish. Stir in crushed pretzels. Bake at 350° for 10 minutes. Cool.
Put all in percolator and let perk. Makes about 8 to 10 cups.
Brown meat and drain. Add taco mix and water. Simmer 10 to 15 minutes. Put into pie shell. Add chopped onion and green pepper on top of meat mixture. Sprinkle cheese on top and cover with egg and milk mixture. Bake at 350° for 4 minutes.
Crush corn flakes until very fine. Stir in salt and pepper. Dip chicken pieces in milk, then corn flake crumbs. Place on lightly greased baking pan. Bake at 350° for 1 hour or until tender.
In a large skillet, heat oil until hot. Place water chestnuts, celery, carrots and cabbage in skillet. Cover; cook over medium-high heat for about 2 minutes. Add baked chicken. Pour chicken broth in center of mixture. Cover and steam 1 minute. Dissolve cornstarch in water. Add soy sauce; toss with chicken-vegetable mixture to thicken sauce to cover all ingredients. Serve immediately over rice, noodles or chow mein noodles.
Mix dressing, preserves and onion soup. Cover chicken. Marinate overnight in the refrigerator. Bake at 350° for 45 minutes uncovered, then 30 minutes more covered.
Mix beef with egg, crumbs, salt, herbs, mustard, cumin and garlic powder. Pat evenly into a 9-inch pie pan to make a crust.
Mix together and spread (as best you can) into a large oblong cake pan. Bake 10 minutes or until browned at 350°. Let cool.
Cook asparagus as directed on can. Drain in small saucepan. Combine margarine, mushrooms, almonds, basil and pepper. Beat well. Heat thoroughly. Place asparagus on serving platter; pour mushroom mixture over spears. Serve at once.
Thaw spinach, squeeze out and chop. Add sour cream and mayonnaise. Finely chop water chestnuts and green onions or onion; add vegetable soup mix. Add this mixture to the spinach, sour cream and mayonnaise mixture. Refrigerate for 2 hours or overnight.
First get milk. Then put in sugar. Then put in cinnamon. Then you need to put in sprinkles. Then put in vanilla. Then stir it. Then let it sit for a while, about 1 minute. Then put it in the freezer for 1 hour and a half.
In top of double boiler, melt morsels with condensed milk. Remove from heat. Stir in other ingredients. Spread evenly onto waxed paper lined 8-inch pan. Chill until set. Store at room temperature.
Melt oleo; add mustard and Durkee sauce. Mix well. Add all other ingredients and heat slowly until heated. This will scorch if heated too fast. Delicious on barbecued chicken.
In each cup of the muffin tin mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple drops of food coloring, a different color for each cup. Stir. You're ready to go use the paint.
Beat butter or margarine until lemon colored. Then add other ingredients gradually. Roll into cocoon shapes and place on cookie sheet. Bake in 350° oven for 25 to 30 minutes. While they are still hot, roll in powdered sugar. Yields about 3 dozen.
Cut off crusts from bread slices; roll them thin. Melt butter and cheese over low. Add meat and onion juice; spread on bread slice and roll like a jelly roll. Freeze rolls on a tray, then seal in freezer bag. When ready to serve, cut little frozen roll in 1/2; dip in melted butter. Place on jelly roll pan and bake at 400° for 10 to 15 minutes.
Soften unflavored gelatin in the undrained pineapple and the lime juice for 5 minutes. Cook and stir over medium heat until gelatin dissolves. Cool to room temperature. Stir in eggnog. Chill until partially set. Fold in celery. Turn into a 12 x 7 1/2 x 2-inch pan. Chill until almost firm. Heat cranberry juice to boiling; stir in raspberry gelatin until dissolved. Chill until partially set. Stir in cranberry relish. Pour over eggnog layer and chill until set.
Mix and put in baking dish. Bake at 350° for 30 minutes.
Combine mayonnaise, onion, 1/4 cup cracker crumbs, egg, sugar, salt and pepper. Add squash; mix well. Pour into lightly greased 1-quart casserole. Sprinkle remaining cracker crumbs over squash mixture. Bake, uncovered, at 350° for 25 to 30 minutes. Sprinkle cheese on top. Bake an additional 5 minutes or until cheese melts.
In quart punch bowl or large glass salad bowl, combine fruit juices and sugar. Pour over ice and stir in gingerale. Serve with an ice cube or crushed ice in each glass.
In small bowl, mix cookie crumbs, sugar, flour, baking powder and salt; set aside. In a large bowl, with mixer at high speed, beat egg yolks until thick, about 5 minutes. At medium speed, gradually blend in flour mixture alternately with water, melted chocolate and vanilla. Fold into batter. Spread batter into foil lined and greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 10 to 12 minutes, or until toothpick inserted comes out clean.
In a covered saucepan, bring peas, salt and water to boil. Remove from heat. Stir in instant rice and onion. Cover and let stand 13 minutes. Cool. Stir in mayonnaise and pickles. Chill.
Scald milk. Beat egg yolks. Add sugar and salt. Stir constantly when adding to the hot milk. Return to double boiler. Stir until thick. Beat egg whites until stiff. Fold into custard. Serve cold.
Place bread into bowl; mash. Add remaining ingredients. Stir until well mixed. Pour into bread pan. Bake 1 to 1 1/2 hours at 300°.
Combine all ingredients. Mix well. Drop onto a cookie sheet. Bake at 300° for 8 to 10 minutes. Do not overbake.
Cream the margarine, sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda. Blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Sift together the first 5 ingredients. Cream together the margarine, eggs (added one at a time) and milk. Add to the first mixture. Add the mixture of fruits and nuts. Pour apricot brandy over fruit mixture. Drop by teaspoon. Bake at 275° for 15 minutes. Makes 20 dozen.
Sift together flour, baking powder, salt and cinnamon. Set aside. Add water to egg whites. Add sugar and cream of tartar; beat until stiff. Add orange peel and flavoring. Quickly fill greased muffin tins. Bake at 350° for 15 minutes until golden brown. Makes 16 muffins. One muffin equals 39 calories or 1/2 bread exchange.